JPH0937758A - Production of sparkling liquor and sparkling liquor produced by the same method - Google Patents
Production of sparkling liquor and sparkling liquor produced by the same methodInfo
- Publication number
- JPH0937758A JPH0937758A JP19551895A JP19551895A JPH0937758A JP H0937758 A JPH0937758 A JP H0937758A JP 19551895 A JP19551895 A JP 19551895A JP 19551895 A JP19551895 A JP 19551895A JP H0937758 A JPH0937758 A JP H0937758A
- Authority
- JP
- Japan
- Prior art keywords
- beer
- malt
- amount
- raw material
- happoshu
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は発泡酒の製造方法に
係り、特に通常のビールとは異なるがこれに近い外観、
官能及び香味を有する発泡酒の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing Happoshu, and in particular, it is different from ordinary beer but has an appearance close to this.
The present invention relates to a method for producing a sparkling liquor having a sensory and flavor.
【０００２】[0002]
【従来の技術】酒税法上、発泡酒は原料の一部として麦
芽を用いた雑酒に属し、麦芽以外の原料及びその使用
量、使用するビール酵母の種類、発酵条件に応じて、清
酒風味、果実風味、ワイン風味等の発泡酒を製造するこ
とが可能である。2. Description of the Related Art Happoshu belongs to miscellaneous sake that uses malt as a part of raw materials under the Liquor Tax Law. Depending on the raw materials other than malt and the amount used, the type of brewer's yeast used, and fermentation conditions, the flavor of sake is refined. It is possible to produce a sparkling liquor having a fruit flavor, a wine flavor, or the like.
【０００３】日本の酒税法上、ビールは麦芽、米・とう
もろこし等のデンプン質、ホップ及び水を原料とするも
のであり、水を除く原料中の麦芽の含有量は６７重量％
以上と規定されている。一方、発泡酒の場合、３段階の
規定があり、水を除く原料中の麦芽の使用料が６７重
量％以上、原料中の麦芽の含有量が２５重量％以上６
７重量未満、２５重量％未満、と規定されている。Under Japanese liquor tax law, beer is made from malt, starchy substances such as rice and corn, hops and water as raw materials, and the malt content in the raw materials excluding water is 67% by weight.
It is stipulated as above. On the other hand, in the case of Happoshu, there are three levels of regulation: 67% by weight or more of malt in raw materials except water, and 25% by weight or more of malt content in raw materials 6
It is specified to be less than 7% by weight and less than 25% by weight.
【０００４】[0004]
【発明が解決しようとする課題】しかしながら、このよ
うな酒税法の規定に基づいて麦芽の使用量を６７％未満
としデンプン質原料をその分増やし、通常のビールの製
造方法と同様の手順で発泡酒を製造すると、麦芽の使用
量が４０重量％未満（特に酒税法の規定でいう２５％未
満の場合）の場合、その外観（色及び泡のできかた）、
官能及び香味がビールとは大幅にかけ離れたものになっ
てしまうという問題があった。However, based on the provisions of the liquor tax law, the amount of malt used is set to less than 67% and the amount of starch-based raw material is increased accordingly, and foaming is carried out in the same procedure as in the usual beer production method. When liquor is produced, if the amount of malt used is less than 40% by weight (particularly less than 25% as defined in the Liquor Tax Law), its appearance (color and foam),
There was a problem that the sensuality and flavor were significantly different from those of beer.
【０００５】本発明は上述した問題点に鑑みてなされた
ものであり、既存のビール製造工程を利用して、通常の
既存のビールに酷似した外観、官能及び香味を備えた発
泡酒を製造する方法及びこの方法により製造された発泡
酒を提供することを目的とする。The present invention has been made in view of the above-mentioned problems, and utilizes an existing beer production process to produce a sparkling liquor having an appearance, a sensory taste and a flavor very similar to that of a conventional existing beer. It is an object to provide a method and a low-malt beer produced by this method.
【０００６】[0006]
【課題を解決するための手段】本発明者は上述した問題
点を解決するため鋭意研究を続けた結果、麦芽色度、麦
芽使用量、発酵前の糖化液に含有されるエキス分（糖化
液エキス）、発酵後の発泡酒に含まれるエキス分（発泡
酒エキス）及びビール酵母添加量を調整することによ
り、通常のビールに酷似した外観、官能及び香味を備え
た発泡酒を製造することができることを見い出し、本発
明を完成した。Means for Solving the Problems The inventors of the present invention have conducted extensive studies to solve the above-mentioned problems, and as a result, the malt color, the amount of malt used, the extract content (saccharified solution) contained in the saccharified solution before fermentation. Extract), the amount of extract contained in the Happoshu after fermentation (Happoshu extract) and the amount of brewer's yeast added, it is possible to produce a Happoshu with an appearance, a sensory and flavor that closely resembles that of regular beer. The inventors have found what is possible and have completed the present invention.
【０００７】本発明による発泡酒の製造方法は、通常の
ビールに使用する麦芽の色度値もしくは加重平均色度値
よりも大きい値の色度値を有する麦芽をビールに使用す
る量より少ない量使用し、該麦芽以外の副原料としてタ
ンパク質を含有するデンプン質原料を混入し、これら原
料を温水と混合してもろみを形成し、所定時間、所定温
度の状態に保って糖化させた後、該もろみをろ過して糖
化液を得、該糖化液にホップを加えて煮沸し、該糖化液
中のエキス濃度をビール製造時のエキス濃度に比べて高
く調整した後、ビール製造に使用するビール酵母量より
多いビール酵母を添加して発酵を行わせ、発酵完了後に
得られる発泡酒のエキス濃度（仮性エキス）をビールの
エキス濃度より高く調整することを特徴とする。The method for producing a low-malt beer according to the present invention comprises a malt having a chromaticity value higher than the chromaticity value or the weighted average chromaticity value of malt used for ordinary beer in an amount smaller than that used in beer. Used, by mixing a starchy raw material containing a protein as an auxiliary raw material other than the malt, and mixing these raw materials with warm water to form a mash, which is saccharified by keeping it at a predetermined temperature for a predetermined time, A saccharified liquid is obtained by filtering moromi, hops are added to the saccharified liquid and boiled, and the extract concentration in the saccharified liquid is adjusted to be higher than the extract concentration during beer production, and then beer yeast used for beer production. It is characterized in that a beer yeast is added in an amount larger than the amount of fermentation to perform fermentation, and the extract concentration (tentative extract) of Happoshu obtained after the fermentation is completed is adjusted to be higher than that of beer.
【０００８】また、本発明による発泡酒は、水を除く原
料として、通常のビールに使用する麦芽の色度値もしく
は加重平均色度値よりも大きい値の色度値を有する麦芽
と、副原料としてタンパク質を含有するデンプン質原料
とを用い、該麦芽の使用量を全原料中の４０重量％未満
とし、これら原料を温水と混合してもろみを形成し、所
定時間及び所定温度の状態に保って糖化させた後、該も
ろみをろ過して糖化液を得、該糖化液にホップを加えて
煮沸した後、ビール醸造に使用するビール酵母量より多
いビール酵母を添加して発酵を行なわせることにより得
られる発泡酒であって、発酵完了後の発泡酒のエキス濃
度をビールのエキス濃度よりも高くするとともにアルコ
ール濃度を４〜６％とし、かつ炭酸ガスの含有量をビー
ルの炭酸ガス含有量より高くし、苦味価をビールの苦味
価より小さくしたことを特徴とする。The low-malt beer liquor according to the present invention comprises, as raw materials excluding water, malt having a chromaticity value higher than the chromaticity value or the weighted average chromaticity value of malt used for ordinary beer, and an auxiliary material. As a starch-based raw material containing protein as the raw material, the malt content is set to less than 40% by weight of the total raw material, and when these raw materials are mixed with warm water, a mash is formed and kept at a predetermined time and temperature. After saccharification by saccharification, the syrup is filtered to obtain a saccharified liquid, hops are added to the saccharified liquid and boiled, and then brewer's yeast is added in an amount larger than the amount of brewer's yeast used for brewing to perform fermentation. Which is a sparkling liquor obtained after the fermentation is completed, the concentration of the sparkling liquor after fermentation is higher than that of beer and the alcohol concentration is 4 to 6%, and the content of carbon dioxide is carbon dioxide of beer. And higher, characterized by being smaller than the bitterness of the bitterness of beer.
【０００９】[0009]
【発明の実施の形態】以下、本発明の実施の形態につい
て図面を参照して説明する。図１は本発明に係る発泡酒
の製造方法を示す工程図である。図１において、主原料
である麦芽及び副原料であるデンプン質原料は仕込釜
で、前記麦芽の一部と副原料とを温水と混合するととも
に、仕込槽１では残りの麦芽を温水と混合してそれぞれ
もろみを作り、所定温度で所定時間保持した後、仕込釜
中のもろみを仕込槽１に移し、両もろみを混合する。こ
の混合されたもろみ中では、麦芽に含まれる酵素の働き
でデンプン質は糖分に転化される。上記使用される麦芽
は、酒税法上の定義に従いビールに使用する量より少な
い量、通常は全使用原料中４０重量％未満使用される。
なお、通常のビールに較べて麦芽の使用量が大幅に少な
いため、ビール醸造にとって重要なタンパク質が不足
し、香味を損なうため、使用する副原料としてはタンパ
ク質含有量の多い、例えば米、コーングリッツ、小麦粉
等を用いる方が好ましい。原料中の麦芽含有率が７０〜
７５重量％の通常のビールでは、複数の麦芽を使用する
場合各麦芽色度の加重平均が２〜５ＥＢＣであるものが
使用されているが、発泡酒の製造にこのような色度の麦
芽を使用するとビールに酷似した色度が得られない。BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a process diagram showing a method for producing Happoshu according to the present invention. In FIG. 1, a malt as a main raw material and a starchy raw material as an auxiliary raw material are mixed in a charging pot in which a part of the malt and the auxiliary raw material are mixed with warm water, and in the charging tank 1, the remaining malt is mixed with warm water. After making each moromi and holding it at a predetermined temperature for a predetermined time, the moromi in the charging pot is transferred to the charging tank 1 and both moromi are mixed. In this mixed moromi, the action of an enzyme contained in malt converts starch into sugar. The malt used above is used in an amount smaller than the amount used for beer according to the definition under the Liquor Tax Law, usually less than 40% by weight in all raw materials used.
Since the amount of malt used is much smaller than that of normal beer, proteins that are important for brewing are deficient, and the flavor is impaired.Therefore, a large amount of protein is used as an auxiliary material, such as rice and corn grits. It is preferable to use flour or the like. Malt content in raw materials is 70-
In a typical beer of 75% by weight, when a plurality of malts are used, a weighted average of each malt chromaticity is 2 to 5 EBC, but malt having such a chromaticity is used in the production of Happoshu. If you use it, you can't get the chromaticity very similar to beer.
【００１０】そこで、本発明では、ビールに使用する麦
芽の色度値よりも大きい色度値を有する麦芽を使用する
（単一の麦芽を使用する場合には該麦芽の色度値）。こ
こで、ビールに使用する麦芽の色度値よりも大きい色度
値とは、一般には酷似させようとする通常のビール（い
わゆる淡色ビール）の製造に使用される麦芽の色度値よ
り大きいものであり、２倍以上の色度を有するものが好
ましい。具体的には、本発明に係る発泡酒の製造に用い
られる麦芽は加重平均で１２〜３０ＥＢＣの色度を有す
るものであることが好ましい。このような麦芽を使用す
ることにより通常のビールに酷似する外観（液の色）を
有する発泡酒を製造することが可能になる。このような
麦芽は異なる色度を有する２種又はそれ以上の麦芽を所
定の割合で配合することによって得ることがでる。原料
中の麦芽含有率が７０〜７５重量％の通常のビールで
は、麦芽色度の加重平均が２〜５ＥＢＣであるものが使
用されているが、発泡酒の製造にこのような麦芽をする
とビールに酷似した色度が得られない。Therefore, in the present invention, malt having a chromaticity value larger than that of the malt used for beer is used (when a single malt is used, the chromaticity value of the malt is used). Here, a chromaticity value larger than the chromaticity value of malt used for beer is generally larger than the chromaticity value of malt used for the production of ordinary beer (so-called light-colored beer) to be resembled closely. And it is preferable that the chromaticity is twice or more. Specifically, it is preferable that the malt used for producing the low-malt beer according to the present invention has a weighted average chromaticity of 12 to 30 EBC. By using such malt, it is possible to produce a low-malt beer having an appearance (liquid color) that is very similar to that of ordinary beer. Such malt can be obtained by mixing two or more malts having different chromaticities in a predetermined ratio. In a normal beer having a malt content of 70 to 75% by weight in a raw material, a beer having a weighted average malt chromaticity of 2 to 5 EBC is used. I can't get the chromaticity very similar to.
【００１１】次に、このもろみは濾過器２で濾過され、
濾液として糖化液が得られる。この糖化液は煮沸釜３に
移され、ホップを添加され煮沸される。これによって、
ホップ中のフムロン等のα酸により苦みが、ホップ油に
より香りが糖化液に付与されると共に、タンニンの作用
により糖化液中のタンパク質が凝固される。Next, this moromi is filtered by the filter 2,
A saccharified solution is obtained as the filtrate. This saccharified solution is transferred to the boiling pot 3, where hops are added and boiled. by this,
The bitterness is imparted to the saccharified liquid by the alpha acids such as humulone in the hop and the scent is imparted to the saccharified liquid by the hop oil, and the protein in the saccharified liquid is coagulated by the action of tannin.
【００１２】そして、この糖化液は沈澱槽４に移され、
凝固タンパク質やごみ等の夾雑物がその底部に沈澱し、
その沈澱物が分離、除去される。この後、糖化液は冷却
手段（図示せず）で８〜１４℃に冷却され、発酵工程に
移される。この発酵工程に移される時点で、糖化液中の
エキス濃度が通常のビール製造時のエキス濃度より高
く、好ましくは１１．５〜１２．５重量％の範囲になる
よう調整される。この調整は、具体的には沈澱操作前、
または沈澱槽４で沈澱物を除去した後、糖化液に水を添
加してエキス濃度を調整することにより行われる。Then, this saccharified solution is transferred to the settling tank 4,
Contaminants such as coagulation proteins and dust settle on the bottom of the
The precipitate is separated and removed. Then, the saccharified liquid is cooled to 8 to 14 ° C. by a cooling means (not shown) and transferred to the fermentation process. At the time of transferring to this fermentation step, the extract concentration in the saccharified solution is adjusted to be higher than the extract concentration in the usual beer production, preferably in the range of 11.5 to 12.5% by weight. This adjustment, specifically, before the precipitation operation,
Alternatively, after removing the precipitate in the settling tank 4, water is added to the saccharified solution to adjust the extract concentration.
【００１３】尚、通常のビールでは糖化液エキスの含有
量は１０．７〜１１．３重量％であり、本発明ではこれ
より高く調整される。これによって麦芽の使用量が通常
のビールに比べて少ない発泡酒においても、通常のビー
ルに酷似するこくや厚みといった味覚を実現することが
可能になる。The content of the saccharified liquid extract in ordinary beer is 10.7 to 11.3% by weight, and in the present invention, the content is adjusted to be higher than this. As a result, even in Happoshu, which uses less malt than ordinary beer, it is possible to achieve a taste such as the aroma and thickness that closely resembles that of regular beer.
【００１４】この冷却された糖化液は、発酵槽５に移さ
れ、ビール酵母が添加されて５〜１４℃の温度環境で７
〜８日間発酵される。これによって、糖化液中の糖分の
ほとんどがアルコールと炭酸ガスに分解され一次発酵液
が得られる。本発明ではこの一次発酵工程におけるビー
ル酵母の添加量は通常のビール製造時のエキス濃度に比
べて高く、好ましくは３０００万〜６０００万個／ｍ
ｌ、さらに好ましくは４０００万〜５０００万個／ｍｌ
である。通常のビールの製造においては、ビール酵母の
添加量は１０００万〜２５００万個／ｍｌであるのに対
し、本発明の発泡酒においてはその２〜４倍の量のビー
ル酵母が用いられる。これによって、ｎ−プロパノー
ル、２−メチルプロパノール（イソブタノール）及び２
−メチルブタノール（活性アミルアルコール）、３−メ
チルブタノール混合物（イソアミルアルコール混合物）
等の不要な香気成分の発生量を通常のビールに近い値と
することができ、通常のビールに酷似する香気を有する
発泡酒を製造することが可能になる。The cooled saccharified liquid is transferred to the fermenter 5, and brewer's yeast is added to the saccharified liquid in a temperature environment of 5 to 14 ° C.
~ Fermented for 8 days. As a result, most of the sugars in the saccharified liquid are decomposed into alcohol and carbon dioxide gas to obtain a primary fermentation liquid. In the present invention, the amount of brewer's yeast added in this primary fermentation step is higher than the extract concentration during normal beer production, and preferably 30 to 60 million pieces / m 2.
1, more preferably 40 to 50 million pieces / ml
It is. In ordinary beer production, the amount of brewer's yeast added is 10 to 25 million / ml, whereas in the Happoshu of the present invention, the amount of brewer's yeast is 2 to 4 times that amount. This gives n-propanol, 2-methylpropanol (isobutanol) and 2
-Methylbutanol (active amyl alcohol), 3-methylbutanol mixture (isoamyl alcohol mixture)
It is possible to make the amount of generation of unnecessary aroma components such as, for example, a value close to that of ordinary beer, and it is possible to produce a low-malt beer having an aroma very similar to that of ordinary beer.
【００１５】そして、この一次発酵液は貯酒槽６内で０
〜１℃の低温で約１カ月程度熟成される（二次発酵）。
そして、発酵を完了した発泡酒に含まれる発泡酒エキス
（仮性エキス）を通常のビールのエキス濃度より高く、
好ましくは１．５〜２．１重量％に調整する。通常のビ
ールでは、仮性エキスは１．０〜１．４重量％である
が、本発明に係る発泡酒では仮性エキスが１．５〜２．
１重量％であれば通常のビールに極めて酷似する味覚を
実現することが可能になる。The primary fermentation liquor is stored in the liquor tank 6 at 0
It is aged at a low temperature of ~ 1 ° C for about 1 month (secondary fermentation).
Then, the Happoshu extract (tentative extract) contained in the Happoshu that has been fermented is higher than the extract concentration of normal beer,
It is preferably adjusted to 1.5 to 2.1% by weight. In ordinary beer, the pseudo extract is 1.0 to 1.4% by weight, but in the low-malt beer according to the present invention, the pseudo extract is 1.5 to 2.
If it is 1% by weight, it is possible to realize a taste extremely similar to that of ordinary beer.
【００１６】なお、ビールの味の表現として厚み（濃醇
さあるいはボディとも表現される）があるという言葉が
使われる。この厚みを感じさせる成分の１つとしてビー
ル中の蛋白質、アミノ酸ペプチド等の含窒素化合物があ
る。麦芽使用量の少ない発泡酒（特に麦芽使用料が２５
重量％未満のもの）では上記のようにエキス分を増加さ
せて対応しているが、含窒素化合物の含有量によっては
発泡酒中の苦味が強調されるように感じられる場合があ
る。この苦味は仕込時に添加されるホップによるもので
あり、苦味が感じられる場合には、ホップの使用量を通
常のビールよりも減らすかあるいは苦味成分の少ないホ
ップを使用することにより苦味を適当な程度に調整す
る。It should be noted that the term "thickness (also expressed as richness or body)" is used as an expression of the taste of beer. Nitrogen-containing compounds such as proteins and amino acid peptides in beer are one of the components that give the feeling of thickness. Happoshu with a low amount of malt (especially 25
(Less than wt%) corresponds to the above by increasing the extract content, but the bitterness in Happoshu may be emphasized depending on the content of the nitrogen-containing compound. This bitterness is due to hops added at the time of preparation, and if bitterness is felt, reduce the amount of hops used as compared to normal beer or use hops with less bitterness components to obtain an appropriate bitterness. Adjust to.
【００１７】また、ホップの添加は上記した適度な苦味
感を与えるとともにビールの持つそう快感という味覚も
付与するものでもある。従って、上記の如くホップの使
用量を実質的に少なくした場合ややもするとこのそう快
感が希薄に感じられる場合が考えられる。The addition of hops also imparts the moderate bitterness described above and also the taste of the pleasant taste of beer. Therefore, it is possible that the amount of hops used is substantially reduced as described above, or if such a pleasant sensation is felt.
【００１８】そこで、通常のビールと比較して炭酸ガス
の含有量を増加（ガス圧を高める）させて対応すること
ができる。炭酸ガスの含有量を上げるためには、上記二
次発酵時の発酵槽内の圧力を上げたり、製造過程で回収
された炭酸ガスを再度発泡酒中に吹き込むことによって
含有量を上げることができる。Therefore, the content of carbon dioxide gas can be increased (the gas pressure can be increased) as compared with ordinary beer. In order to increase the content of carbon dioxide gas, the content can be increased by increasing the pressure in the fermenter during the secondary fermentation or by blowing carbon dioxide gas recovered in the manufacturing process into the low-malt beer again. .
【００１９】また、上記含窒素化合物の含有量を増加さ
せる手段としては、前記のように、副原料としてタンパ
ク質の多い米、コーングリッツ、小麦粉（良質な泡を形
成する意味でも効果がある）を使用することが好まし
い。このようにして得られた発泡酒は濾過され、その製
造工程を完了する。As a means for increasing the content of the nitrogen-containing compound, rice, corn grits and wheat flour (which also have an effect of forming good quality foam) having a large amount of protein as an auxiliary material are used as described above. Preferably. The low-malt beer thus obtained is filtered to complete its manufacturing process.
【００２０】以上のように、本発明に係る発泡酒の製造
方法においては、製造工程そのものは通常のビールと基
本的に同一であるため、既存のビール製造工程を利用し
て、通常のビールに酷似した外観、官能及び香味を備え
た酒税法上のビールとは異なる発泡酒を製造することが
可能になる。As described above, in the method for producing Happoshu according to the present invention, the production process itself is basically the same as that of normal beer. It makes it possible to produce a sparkling liquor that has a very similar appearance, sensuality, and flavor and is different from beer under liquor tax law.
【００２１】[0021]
【実施例】以下、本発明の実施例を説明するが、本発明
はこれに限定されるものではない。 １．麦芽色度の調整 通常のビールに酷似する色度の発泡酒を製造するため、
表１に示す組成に従い麦芽色度の調整を行い、麦芽サン
プル１〜４を得た。The present invention will now be described by way of examples, which should not be construed as limiting the invention. 1. Adjustment of malt chromaticity To produce Happoshu with a chromaticity that closely resembles that of regular beer,
The malt chromaticity was adjusted according to the composition shown in Table 1 to obtain malt samples 1 to 4.
【００２２】[0022]
【表１】 [Table 1]
【００２３】このような麦芽サンプル１〜４を全原料中
に２０〜２５重量％含有する原料を用いて発泡酒を製造
したところ、ビールに酷似する色度を有する発泡酒を製
造することができることが明らかになった。 ２．発泡酒の官能評価試験 本発明に係る発泡酒の官能を評価するため、表２に示さ
れるように、糖化液エキス及び発泡酒エキスの含有量が
異なる発泡酒サンプル１〜７を製造し、各々について官
能を評価した。When a low-malt beer containing such malt samples 1 to 4 in a total amount of 20 to 25% by weight is used to produce a low-malt beer, it is possible to produce a low-malt beer having a chromaticity very similar to beer. Became clear. 2. Sensory evaluation test of Happoshu In order to evaluate the sensory properties of the Happoshu according to the present invention, as shown in Table 2, Happoshu samples 1 to 7 having different contents of the saccharified liquid extract and the Happoshu extract are produced, and The sensory evaluation was carried out.
【００２４】[0024]
【表２】 [Table 2]
【００２５】結果を表３に示す。The results are shown in Table 3.
【００２６】[0026]
【表３】 [Table 3]
【００２７】表３から明らかなように、発泡酒サンプル
３〜６は優れた官能評価を受けた。以上の結果から、本
発明に係る発泡酒は表４に示される仕様で製造されるべ
きであることが明らかになった。As is apparent from Table 3, Happoshu Samples 3 to 6 received excellent sensory evaluation. From the above results, it was clarified that the Happoshu according to the present invention should be produced according to the specifications shown in Table 4.
【００２８】[0028]
【表４】 [Table 4]
【００２９】３．発泡酒の香味評価試験 本発明に係る発泡酒の香味を評価するため、発泡酒の香
気中に含まれるｎ−プロパノール、２−メチルプロパノ
ール（イソブタノール）及び２−メチルブタノール／３
−メチルブタノール混合物（活性アミルアルコール／イ
ソアミルアルコール混合物）の濃度を測定した。3. Flavor evaluation test of Happoshu To evaluate the flavor of Happoshu according to the present invention, n-propanol, 2-methylpropanol (isobutanol) and 2-methylbutanol / 3 contained in the aroma of Happoshu.
The concentration of the methylbutanol mixture (active amyl alcohol / isoamyl alcohol mixture) was measured.
【００３０】具体的には、第１次発酵工程で３０００万
〜６０００万個／ｍｌのビール酵母を添加して製造した
本発明に係る発泡酒と、通常のビール製造と同様に１５
００万〜３０００万個／ｍｌのビール酵母を加えて製造
した比較対照としての発泡酒及び通常のビールについて
上記香気成分の濃度を測定した。Specifically, the happoshu according to the present invention produced by adding 30 to 60 million pieces / ml of brewer's yeast in the first fermentation step, and 15 times as in ordinary beer production
The concentrations of the above aroma components were measured for Happashu and ordinary beer as a comparative control, which were produced by adding brewer's yeast at a rate of from 3 to 30 million / ml.
【００３１】結果を表５に示す。The results are shown in Table 5.
【００３２】[0032]
【表５】 [Table 5]
【００３３】表５から明らかなように、本発明に係る発
泡酒は通常のビールに近い数値を示すのに対し、比較対
象の発泡酒では通常のビールよりかなり高い数値を示
す。以上の結果から本発明に係る発泡酒は通常のビール
に近い香味を有することが明らかになった。As is clear from Table 5, the low-malt beer according to the present invention has a value close to that of a normal beer, whereas the low-malt beer to be compared shows a value considerably higher than that of a normal beer. From the above results, it was revealed that the Happoshu according to the present invention has a flavor close to that of ordinary beer.
【００３４】[0034]
【発明の効果】以上詳述したように本発明によれば、通
常のビールの製造工程を利用して、酒税法上通常のビー
ルではないがビールに酷似する外観、官能及び香味を有
する発泡酒を容易に製造することができる。As described in detail above, according to the present invention, a normal beer production process is utilized to make a sparkling liquor having an appearance, a sensory taste and a flavor that is not ordinary beer under the Liquor Tax Law but is very similar to beer. Can be easily manufactured.
【図１】本発明に係る発泡酒の製造方法を示す工程図で
ある。FIG. 1 is a process drawing showing a method for producing Happoshu according to the present invention.
Claims (3)
しくは加重平均色度値よりも大きい値の色度値を有する
麦芽を通常のビールに使用する量より少ない量使用し、
該麦芽以外の副原料としてタンパク質を含有するデンプ
ン質原料を混入し、これら原料を温水と混合してもろみ
を形成し、所定時間、所定温度の状態に保って糖化させ
た後、該もろみをろ過して糖化液を得、該糖化液にホッ
プを加えて煮沸し、該糖化液中のエキス濃度をビール製
造時のエキス濃度に比べて高く調整した後、ビール製造
に使用するビール酵母量より多いビール酵母を添加して
発酵を行わせ、発酵完了後に得られる発泡酒のエキス濃
度をビールのエキス濃度より高く調整することを特徴と
する発泡酒の製造方法。1. A malt having a chromaticity value greater than the chromaticity value or weighted average chromaticity value of malt used for ordinary beer is used in an amount smaller than that used for ordinary beer,
A starchy raw material containing protein is added as an auxiliary raw material other than the malt, and a mash is formed by mixing these raw materials with warm water, and saccharification is performed by keeping the raw material at a predetermined temperature for a predetermined time, and then the moromi is filtered. To obtain a saccharified liquid, hops are added to the saccharified liquid and boiled, and the extract concentration in the saccharified liquid is adjusted to be higher than the extract concentration at the time of beer production, and then the beer yeast amount used for beer production is higher than that. A method for producing a low-malt beer, which comprises adding beer yeast to perform fermentation, and adjusting the extract concentration of the low-malt beer obtained after completion of fermentation to be higher than that of beer.
ＢＣであり、該麦芽の使用量は全使用原料の４０重量％
未満であり、該糖化液中のエキス濃度が１１．５〜１
２．５重量％であり、該発泡酒のエキス濃度は１．５〜
２．１重量％であり、該添加ビール酵母は３０００万〜
６０００万個／ｍｌであることを特徴とする請求項１記
載の発泡酒の製造方法。2. The weight averaged chromaticity of the malt is 12 to 30E.
BC, the amount of malt used is 40% by weight of all raw materials used.
And the extract concentration in the saccharified solution is 11.5 to 1
2.5% by weight, and the extract concentration of the Happoshu is 1.5-
2.1% by weight, and the added brewer's yeast is 30 million to
It is 60 million pieces / ml, The manufacturing method of Happoshu of Claim 1 characterized by the above-mentioned.
用する麦芽の色度値もしくは加重平均色度値よりも大き
い値の色度値を有する麦芽と、副原料としてタンパク質
を含有するデンプン質原料とを用い、該麦芽の使用量を
全原料中の４０重量％未満とし、これら原料を温水と混
合してもろみを形成し、所定時間及び所定温度の状態に
保って糖化させた後、該もろみをろ過して糖化液を得、
該糖化液にホップを加えて煮沸した後、ビール醸造に使
用するビール酵母量より多いビール酵母を添加して発酵
を行なわせることにより得られる発泡酒であって、発酵
完了後の発泡酒のエキス濃度をビールのエキス濃度より
も高くするとともにアルコール濃度を４〜６％とし、か
つ炭酸ガスの含有量をビールの炭酸ガス含有量より高く
し、苦味価をビールの苦味価より小さくしたことを特徴
とする発泡酒。3. A starch material containing, as a raw material excluding water, malt having a chromaticity value larger than the chromaticity value or the weighted average chromaticity value of malt used in ordinary beer, and a protein as an auxiliary material. Using a raw material, the amount of the malt used is less than 40% by weight of the total raw material, a mash is formed by mixing these raw materials with warm water, and after saccharification while maintaining the state for a predetermined time and at a predetermined temperature, The syrup is obtained by filtering the moromi,
A sparkling liquor obtained by adding hops to the saccharified solution and boiling and then adding brewer's yeast in an amount larger than the amount of brewer's yeast used for brewing to carry out fermentation, wherein the happoshu extract after fermentation is completed The concentration is higher than the extract concentration of beer, the alcohol concentration is 4 to 6%, the carbon dioxide content is higher than the carbon dioxide content of beer, and the bitterness value is smaller than the bitterness value of beer. Happoshu to be.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19551895A JP3605189B2 (en) | 1995-07-31 | 1995-07-31 | Method for producing happoshu and happoshu produced by the method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19551895A JP3605189B2 (en) | 1995-07-31 | 1995-07-31 | Method for producing happoshu and happoshu produced by the method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0937758A true JPH0937758A (en) | 1997-02-10 |
| JP3605189B2 JP3605189B2 (en) | 2004-12-22 |
Family
ID=16342425
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP19551895A Expired - Lifetime JP3605189B2 (en) | 1995-07-31 | 1995-07-31 | Method for producing happoshu and happoshu produced by the method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3605189B2 (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006064919A1 (en) * | 2004-12-16 | 2006-06-22 | Kirin Beer Kabushiki Kaisha | Fermented alcoholic beverage excellent in color level and flavor and method of producing the same |
| JP2006217928A (en) * | 2004-12-16 | 2006-08-24 | Kirin Brewery Co Ltd | Fermented alcoholic beverage excellent in chromaticity and flavor |
| JPWO2009051127A1 (en) * | 2007-10-16 | 2011-03-03 | サントリーホールディングス株式会社 | Low sugar fermented beverage and method for producing the same |
| JP2011067129A (en) * | 2009-09-25 | 2011-04-07 | Hoppy Beverage Kk | Method for producing sparkling liquor |
| JP2013165707A (en) * | 2012-01-19 | 2013-08-29 | Suntory Holdings Ltd | Malt fermented beverage of high carbon dioxide gas concentration |
| JP2014000010A (en) * | 2012-06-15 | 2014-01-09 | Asahi Breweries Ltd | Manufacturing method of low alcohol fermented malt beverage |
| JP5657831B1 (en) * | 2013-10-23 | 2015-01-21 | サッポロビール株式会社 | Alcohol improvement method for beer-taste beverages |
| JP2015080479A (en) * | 2014-11-14 | 2015-04-27 | サッポロビール株式会社 | Beer-taste beverage |
| JP2015107107A (en) * | 2013-10-23 | 2015-06-11 | サッポロビール株式会社 | Beer-taste beverage |
| WO2022004430A1 (en) * | 2020-07-02 | 2022-01-06 | サントリーホールディングス株式会社 | Beer-flavored beverage |
-
1995
- 1995-07-31 JP JP19551895A patent/JP3605189B2/en not_active Expired - Lifetime
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006217928A (en) * | 2004-12-16 | 2006-08-24 | Kirin Brewery Co Ltd | Fermented alcoholic beverage excellent in chromaticity and flavor |
| JP4557291B2 (en) * | 2004-12-16 | 2010-10-06 | 麒麟麦酒株式会社 | Fermented alcoholic beverage with excellent color and flavor |
| WO2006064919A1 (en) * | 2004-12-16 | 2006-06-22 | Kirin Beer Kabushiki Kaisha | Fermented alcoholic beverage excellent in color level and flavor and method of producing the same |
| JP6022141B2 (en) * | 2007-10-16 | 2016-11-09 | サントリーホールディングス株式会社 | Low sugar fermented beverage and method for producing the same |
| JPWO2009051127A1 (en) * | 2007-10-16 | 2011-03-03 | サントリーホールディングス株式会社 | Low sugar fermented beverage and method for producing the same |
| JP2011067129A (en) * | 2009-09-25 | 2011-04-07 | Hoppy Beverage Kk | Method for producing sparkling liquor |
| JP2013165707A (en) * | 2012-01-19 | 2013-08-29 | Suntory Holdings Ltd | Malt fermented beverage of high carbon dioxide gas concentration |
| JP2014000010A (en) * | 2012-06-15 | 2014-01-09 | Asahi Breweries Ltd | Manufacturing method of low alcohol fermented malt beverage |
| JP5695786B1 (en) * | 2013-10-23 | 2015-04-08 | サッポロビール株式会社 | Beer-taste beverage |
| JP2015107107A (en) * | 2013-10-23 | 2015-06-11 | サッポロビール株式会社 | Beer-taste beverage |
| JP5657831B1 (en) * | 2013-10-23 | 2015-01-21 | サッポロビール株式会社 | Alcohol improvement method for beer-taste beverages |
| JP2015080479A (en) * | 2014-11-14 | 2015-04-27 | サッポロビール株式会社 | Beer-taste beverage |
| WO2022004430A1 (en) * | 2020-07-02 | 2022-01-06 | サントリーホールディングス株式会社 | Beer-flavored beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3605189B2 (en) | 2004-12-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4319243B2 (en) | Sparkling alcoholic beverage and method for producing the same | |
| KR101981159B1 (en) | Manufacture of high quality handmade rice beer using oak barrels | |
| JP6571913B2 (en) | Method for producing low-alcohol beer-taste beverage | |
| JP2009028007A (en) | Method for producing malt alcoholic drink | |
| JP2021180688A (en) | Beer-taste beverage | |
| WO2014156735A1 (en) | Method for manufacturing effervescent beverage | |
| JP2015107073A (en) | Beer taste beverage and manufacturing method therefor | |
| JPH0937758A (en) | Production of sparkling liquor and sparkling liquor produced by the same method | |
| EP0949328B1 (en) | Gluten-free beer containing rice malt and buck wheat | |
| JP4256351B2 (en) | Sparkling alcoholic beverage and method for producing the same | |
| JP3455162B2 (en) | Happoshu production method | |
| JPH11178564A (en) | Production of sparkling wine | |
| WO2021070930A1 (en) | Fermented malt beverage having beer taste | |
| JP2005333981A (en) | Sparkling alcoholic beverage and method for producing the same | |
| JP4286719B2 (en) | Method for producing fermented malt beverage using wheat | |
| JP2023105197A (en) | Beer taste beverage and method for producing the same | |
| WO2023276444A1 (en) | Beer-flavored low-alcohol beverage | |
| KR102634560B1 (en) | Beer-flavored fermented malt beverage and method for producing the same, and method for alleviating the bland drinking sensation of the beer-flavored fermented malt beverage | |
| JP2021191256A (en) | Fermented beer taste alcoholic beverage and production method thereof | |
| JP6949696B2 (en) | Fermented malt beverage and its manufacturing method | |
| JPH1057044A (en) | Production of sparkling beer | |
| JP2003310241A (en) | Technique for producing sparkling wine with fruit flavor and taste using malt and high-acidity fruit mainly such as passionfruit | |
| JP4219959B2 (en) | Sparkling alcoholic beverage and method for producing the same | |
| JP2002065237A (en) | Liquors and method for producing the same | |
| JP2000139441A (en) | Production of liquors and beer, miscellaneous liquors, sparkling wine and low-alcoholic beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20040217 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20040416 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20040525 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20040726 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20040907 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20041001 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20071008 Year of fee payment: 3 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081008 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091008 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101008 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111008 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121008 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131008 Year of fee payment: 9 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |