TW201438603A - Method for producing non-alcoholic beer-flavored malt beverage - Google Patents
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Abstract
Description
本發明係關於一種無酒精啤酒風味麥芽飲料。 The present invention relates to a non-alcohol beer flavored malt beverage.
作為啤酒風味飲料，有實質上含有乙醇之酒類即啤酒類、及實質上不含乙醇之清涼飲料即無酒精啤酒風味飲料等多種製品。所謂無酒精啤酒風味飲料是指不含酒精成分，或酒精濃度被調整為未達特定數值的啤酒風味飲料。無酒精啤酒風味飲料包括例如於日本之酒稅法中分類為啤酒風味飲料而非酒類之酒精成分未達1%之啤酒風味飲料。 As the beer-flavored beverage, there are various products such as beer which is substantially alcohol-containing, and a non-alcoholic beer-flavored beverage which is a refreshing beverage which does not substantially contain ethanol. The so-called non-alcohol beer-flavored beverage refers to a beer-flavored beverage that does not contain an alcohol component or whose alcohol concentration is adjusted to a specific value. Non-alcoholic beer-flavored beverages include, for example, beer-flavored beverages that are classified as beer-flavored beverages in the Japanese wine tax law and are not less than 1% alcoholic.
無酒精啤酒風味飲料中，酒精濃度較低而未達1體積%。又，一般而言，無酒精啤酒風味飲料與通常之啤酒相比卡路里較低，亦受重視健康者所支持。 In the non-alcohol beer flavored beverage, the alcohol concentration is low and less than 1% by volume. In addition, in general, non-alcohol beer-flavored beverages have lower calorie content than regular beer and are also supported by health-conscious people.
無酒精啤酒風味飲料之製造方法大致分為(1)去除乙醇、(2)抑制醱酵、(3)非醱酵之3種。(1)係利用特殊裝置自通常之啤酒僅去除乙醇成分而製造。(2)係使包含麥汁之糖溶液在低於通常之溫度下進行醱酵等而抑制酵母之活動，從而完成低乙醇。(3)係向飲用水中添加麥汁、麥芽萃取物、糖類及香料等而製造。 The method for producing a non-alcohol beer-flavored beverage is roughly classified into three types: (1) removal of ethanol, (2) inhibition of fermentation, and (3) non-fermentation. (1) It is produced by removing only the ethanol component from a normal beer by a special device. (2) The yeast containing the wort is subjected to fermentation at a temperature lower than usual to inhibit yeast activity, thereby completing low ethanol. (3) It is produced by adding wort, malt extract, sugar, flavor, and the like to drinking water.
(2)之製造方法係使用與製造啤酒之情形相同之原料及製造步驟。因此，有容易再現啤酒風味之優點。但是，為了降低所獲得之飲料之乙醇濃度，需要於抑制酵母增殖之條件下進行醱酵。作為上述醱酵條件之例，有將醱酵溫度維持在低於通常之啤酒之製造步驟，而以 短時間完成醱酵等。 (2) The manufacturing method uses the same raw materials and manufacturing steps as in the case of producing beer. Therefore, there is an advantage that the beer flavor is easily reproduced. However, in order to lower the ethanol concentration of the obtained beverage, it is necessary to carry out fermentation under conditions which inhibit the proliferation of yeast. As an example of the above fermentation conditions, there is a manufacturing step of maintaining the fermentation temperature lower than that of the usual beer. Complete the fermentation, etc. in a short time.
因此，藉由抑制醱酵所進行之無酒精啤酒風味飲料之製造方法存在冷卻醱酵槽需要能量，導致製造步驟之管理煩雜等問題。又，如果醱酵時間成為短時間，則不會充分降低麥汁臭味，而殘留麥汁感，因而導致消費者於飲用時感到不悅。 Therefore, the method for producing a non-alcohol beer-flavored beverage by inhibiting fermentation has a problem in that it requires energy to cool the fermentation tank, which causes troubles in the management of the manufacturing steps. Further, if the fermentation time is short, the odor of the wort is not sufficiently lowered, and the wort is left, which causes the consumer to feel unpleasant when drinking.
專利文獻1中，作為無酒精啤酒風味麥芽飲料之製造方法，記載有於5℃以下、實際上為0℃之低溫下一邊通入二氧化碳氣體一邊進行5~30小時之麥汁醱酵。藉由該製造方法所獲得之無酒精啤酒風味麥芽飲料降低了麥汁臭味。又，乙醇濃度為0.06~0.5體積%。 In the method of producing a non-alcoholic beer-flavored malt beverage, Patent Document 1 describes a wort fermentation which is carried out for 5 to 30 hours while introducing carbon dioxide gas at a low temperature of 5 ° C or lower. The non-alcohol beer flavored malt beverage obtained by the manufacturing method reduces the wort odor. Further, the ethanol concentration is 0.06 to 0.5% by volume.
然而，在日本，乙醇濃度未達0.005體積%之啤酒風味飲料被消費者廣泛接受，較理想為設為未達0.005體積%。又，為了使製造成本較低，使製造步驟之管理變得簡單，醱酵溫度較理想為設為更高，而為約3~7℃。又，為了去除麥汁臭味，醱酵時間較理想為設為更長，而為約3~20天。 However, in Japan, a beer-flavored beverage having an ethanol concentration of less than 0.005% by volume is widely accepted by consumers, and is desirably set to less than 0.005% by volume. Further, in order to make the manufacturing cost low, the management of the manufacturing steps is simplified, and the fermentation temperature is preferably set to be higher, and is about 3 to 7 °C. Moreover, in order to remove the odor of the wort, the fermentation time is preferably set to be longer, and is about 3 to 20 days.
專利文獻1：日本專利特開2005-13142號公報 Patent Document 1: Japanese Patent Laid-Open Publication No. 2005-13142
本發明係解決上述先前問題者，其目的在於提供一種無酒精啤酒風味麥芽飲料之製造方法，其於與啤酒之製造步驟同樣地在溫度約3~7℃下進行約3~20天之情形時，亦可達成未達0.005體積%之低乙醇濃度。 The present invention is to solve the above problems, and an object of the invention is to provide a method for producing a non-alcohol beer flavored malt beverage, which is carried out at a temperature of about 3 to 7 ° C for about 3 to 20 days in the same manner as the beer production step. At the time, a low ethanol concentration of less than 0.005% by volume can also be achieved.
本發明提供一種無酒精啤酒風味麥芽飲料之製造方法，其包括如下步驟： 向Brix值(布里糖度值)為15~50之麥汁中添加酵母之步驟；及使添加有酵母之麥汁醱酵之步驟。 The invention provides a method for manufacturing a non-alcohol beer flavored malt beverage, which comprises the following steps: a step of adding yeast to a wort having a Brix value (Breerness value) of 15 to 50; and a step of fermenting the wort to which the yeast is added.
於某一形態中，上述無酒精啤酒風味麥芽飲料之乙醇濃度未達0.005體積%。 In one embodiment, the ethanol concentration of the non-alcohol beer flavored malt beverage is less than 0.005% by volume.
於某一形態中，上述麥汁之pH值為2~4。 In one form, the pH of the wort is 2 to 4.
於某一形態中，醱酵時間為3~20天。 In one form, the fermentation time is 3 to 20 days.
於某一形態中，酵母之添加量為每1ml麥汁為1×107個以下。 In one form, the amount of yeast added is 1 × 10 7 or less per 1 ml of wort.
於某一形態中，醱酵溫度為3~7℃。 In one form, the fermentation temperature is 3 to 7 °C.
於某一形態中，醱酵係藉由靜置培養法而進行。 In one form, the fermentation is carried out by a static culture method.
於某一形態中，2-甲基丁醛濃度與醱酵前相比降低85%以上。 In one form, the concentration of 2-methylbutyraldehyde is reduced by more than 85% compared to that before fermentation.
於某一形態中，3-甲基丁醛濃度與醱酵前相比降低85%以上。 In one form, the concentration of 3-methylbutanal is reduced by more than 85% compared to that before fermentation.
於某一形態中，3-甲硫基丙醛濃度與醱酵前相比降低80%以上。 In one form, the concentration of 3-methylthiopropanal is reduced by more than 80% compared to before fermentation.
於某一形態中，麥汁之麥芽糖濃度為5~50重量%。 In one form, the wort has a maltose concentration of 5 to 50% by weight.
根據本發明之方法，可將醱酵液之乙醇濃度抑制為未達0.005體積%。所獲得之醱酵液中，導致麥汁臭味之物質減少，實際上去除了麥汁臭味。 According to the method of the present invention, the ethanol concentration of the mashing solution can be suppressed to less than 0.005% by volume. In the obtained mashing solution, the substance which causes the odor of the wort is reduced, and the odor of the wort is actually removed.
圖1係相對於醱酵時間對實施例中所製造之醱酵液之乙醇濃度所繪製的圖表。 Figure 1 is a graph plotting the ethanol concentration of the fermentation broth produced in the examples relative to the fermentation time.
首先，製造麥汁。此處所謂麥汁係指將麥芽及副原料、或者大豆蛋白分解物等副原料糖化而製造之糖溶液。例如藉由對麥芽之破碎物、大麥等副原料、及溫水進行加熱而進行糖化，從而製造麥汁。如此而製造之麥汁之糖濃度以Brix值計通常為10~15左右。 First, make wort. The term "wort" as used herein refers to a sugar solution produced by saccharifying an auxiliary material such as malt, an auxiliary material, or a soy protein decomposition product. For example, wort is produced by heating a raw material such as malt, an auxiliary material such as barley, and warm water to produce wort. The sugar concentration of the wort thus produced is usually about 10 to 15 in terms of Brix value.
供於醱酵之麥汁係糖濃度較高之麥汁。藉由提高麥汁之糖濃 度，滲透壓會變高，進行醱酵時會抑制酵母增殖。麥汁之糖濃度以Brix值計約為10~60，較佳為15~50，更佳為25~40。 The wort for the fermented wheat juice is a wort having a higher sugar concentration. By increasing the sugar of the wort Degree, the osmotic pressure will become high, and yeast fermentation will inhibit yeast growth. The concentration of the wort sugar is about 10 to 60, preferably 15 to 50, more preferably 25 to 40, in terms of Brix.
若麥汁之Brix值未達10，則進行醱酵時，不會充分地抑制酵母增殖，所獲得之飲料之酒精濃度變高。若麥汁之Brix值提高至超過50，則變得難以均勻地溶解麥芽糖。 If the Brix value of the wort is less than 10, when the fermentation is carried out, the yeast growth is not sufficiently suppressed, and the alcohol concentration of the obtained beverage becomes high. If the Brix value of the wort is increased to more than 50, it becomes difficult to uniformly dissolve the maltose.
麥汁之糖濃度可藉由向將麥芽、視需要之副原料糖化所製造之麥汁中添加糖而提高。所添加之糖之種類可考慮所獲得之飲料之風味等，而適宜選擇對於提高滲透壓而言有效者。具體而言，可列舉：麥芽糖、蔗糖、果糖、葡萄糖、乳糖、寡聚糖等。其中，作為較佳之糖之一，可列舉麥芽糖。 The sugar concentration of the wort can be increased by adding sugar to the wort produced by saccharifying malt and, if necessary, by-products. The type of the added sugar may be considered in consideration of the flavor of the obtained beverage, etc., and is preferably selected to be effective for increasing the osmotic pressure. Specific examples include maltose, sucrose, fructose, glucose, lactose, and oligosaccharide. Among them, maltose is exemplified as one of the preferred sugars.
於添加麥芽糖而提高糖濃度之情形時，供於醱酵之麥汁之麥芽糖濃度為5~50重量%，較佳為15~45重量%，更佳為25~45重量%。 In the case where maltose is added to increase the sugar concentration, the maltose concentration for the fermented wort is 5 to 50% by weight, preferably 15 to 45% by weight, more preferably 25 to 45% by weight.
又，供於醱酵之麥汁係pH值較低之麥汁。藉由降低麥汁之pH值，於進行醱酵時會抑制酵母增殖。麥汁之pH值為2~4，更佳為2.5~3.5。 In addition, the wort for fermenting is a wort having a lower pH. By reducing the pH of the wort, yeast growth is inhibited during fermentation. The pH of the wort is 2 to 4, more preferably 2.5 to 3.5.
若麥汁之pH值未達2，則酵母會失去活性。若麥汁之pH值超過4，則進行醱酵時，不會充分地抑制酵母增殖，所獲得之飲料之酒精濃度變高。 If the pH of the wort is less than 2, the yeast will lose its activity. When the pH of the wort exceeds 4, when the fermentation is carried out, the yeast growth is not sufficiently suppressed, and the alcohol concentration of the obtained beverage becomes high.
麥汁之pH值可藉由向麥汁中添加酸而降低。所添加之酸之種類可考慮安全性，而適宜選擇容許用於飲料食品者。具體而言，可列舉：乙酸、乳酸、磷酸、蘋果酸、檸檬酸、鹽酸等。其中，向麥汁中添加之較佳之酸為乳酸、磷酸及鹽酸。 The pH of the wort can be lowered by adding acid to the wort. The type of acid to be added may be considered for safety, and is preferably selected for use in beverages and foods. Specific examples thereof include acetic acid, lactic acid, phosphoric acid, malic acid, citric acid, and hydrochloric acid. Among them, preferred acids to be added to the wort are lactic acid, phosphoric acid and hydrochloric acid.
繼而，使將糖濃度調整為較高且將pH值調整為較低之麥汁進行醱酵。具體而言，將麥汁加入至醱酵槽中，向此麥汁中添加特定量之酵母，並於特定溫度下靜置特定時間。 Then, the wort is adjusted to have a higher sugar concentration and the pH is adjusted to be lower. Specifically, the wort is added to the fermentation tank, a specific amount of yeast is added to the wort, and allowed to stand at a specific temperature for a specific time.
作為麥汁中所添加之酵母，可列舉啤酒酵母或清酒酵母等。其 中，較佳之酵母為啤酒酵母。 Examples of the yeast to be added to the wort include beer yeast or sake yeast. its Among them, the preferred yeast is brewer's yeast.
麥汁中所添加之酵母之量為每1ml麥汁為1×107個(cells/ml)以下，較佳為1×105個~5×106個，更佳為5×105個~3×106個。若所添加之酵母之量過少，則所獲得之飲料之麥汁臭味不會充分地降低，殘留麥汁感，若每1ml超過1×107個，則所獲得之飲料之酒精濃度變高。 The amount of yeast added to the wort is 1 × 10 7 cells/ml or less per 1 ml of wort, preferably 1 × 10 5 to 5 × 10 6 , more preferably 5 × 10 5 ~3×10 6 . If the amount of the added yeast is too small, the wort of the obtained beverage will not be sufficiently lowered, and the wort will remain, and if it exceeds 1 × 10 7 per 1 ml, the alcohol concentration of the obtained beverage becomes high. .
醱酵溫度為0~10℃，較佳為3~7℃，更佳為4~6℃。若醱酵溫度未達0℃，則導致麥汁臭味之物質不會被充分地消耗，而於所獲得之飲料中殘存麥汁臭味。若醱酵溫度超過10℃，則所獲得之飲料之酒精濃度變高。 The fermentation temperature is 0 to 10 ° C, preferably 3 to 7 ° C, more preferably 4 to 6 ° C. If the fermentation temperature is less than 0 ° C, the odor of the wort is not sufficiently consumed, and the wort is left in the obtained beverage. If the fermentation temperature exceeds 10 ° C, the alcohol concentration of the obtained beverage becomes high.
本發明所使用之醱酵方法於抑制酵母增殖之效果方面較高，酒精生成量為少量，可相對延長醱酵時間。即，即使與製造啤酒之情形同樣地將麥汁之醱酵進行數週、例如1週至2週行之情形時，亦可將所獲得之飲料之乙醇濃度維持為較低。 The fermentation method used in the present invention has a high effect on inhibiting the proliferation of yeast, and the amount of alcohol produced is a small amount, which can relatively prolong the fermentation time. That is, even when the fermentation of the wort is carried out for several weeks, for example, one week to two weeks, as in the case of producing beer, the ethanol concentration of the obtained beverage can be kept low.
於醱酵時間較長之情形時，導致麥汁臭味之物質被充分地消耗，所獲得之飲料之味質及嗜好性提高。又，由於可與啤酒同樣地進行醱酵時間之管理，故而會簡化製造步驟之管理。關於醱酵時間，具體而言為3~20天，較佳為5~14天，更佳為7~11天。 When the fermentation time is long, the substance causing the odor of the wort is sufficiently consumed, and the taste and taste of the obtained beverage are improved. Further, since the fermentation time can be managed in the same manner as the beer, the management of the manufacturing steps can be simplified. The fermentation time is specifically 3 to 20 days, preferably 5 to 14 days, more preferably 7 to 11 days.
若醱酵時間未達3天，則導致麥汁臭味之物質不會被充分地消耗，所獲得之飲料中殘存麥汁臭味。若醱酵時間超過20天，則所獲得之飲料之酒精濃度變高。 If the fermentation time is less than 3 days, the substance causing the wort smell will not be fully consumed, and the wort smell will remain in the obtained beverage. If the fermentation time exceeds 20 days, the alcohol concentration of the obtained beverage becomes high.
所獲得之醱酵液係視需要藉由熟化、過濾而去除酵母及蛋白質等，從而獲得目標之低酒精濃度之醱酵液。所獲得之醱酵液之酒精濃度未達1體積%，較佳為未達0.01體積%，更佳為未達0.005%。 The obtained fermentation broth is obtained by aging and filtering to remove yeast and protein, thereby obtaining a target low alcohol concentration lysate. The alcohol concentration of the obtained fermentation broth is less than 1% by volume, preferably less than 0.01% by volume, more preferably less than 0.005%.
醱酵液係藉由適宜進行通常於製造醱酵飲料時所進行之處理，例如利用過濾、脫氣水等所進行之最終濃度之調節、二氧化碳氣體之注入、香料、調味料或著色料之添加、低溫殺菌(巴氏殺菌)、向容器 (例如木桶、罎子、罐子)中之填充(包裝)、容器之標籤化等，而製備成無酒精啤酒風味麥芽飲料。 The fermentation broth is prepared by a treatment which is usually carried out in the production of a fermented beverage, for example, a final concentration adjustment by filtration, deaerated water, a carbon dioxide gas injection, a fragrance, a seasoning or a coloring material. , low temperature sterilization (pasteurization), to the container A filling (packaging) in a wooden barrel, a jar, a can, a labeling of a container, etc., and preparing a non-alcohol beer-flavored malt beverage.
藉由以下之實施例更具體地說明本發明，但本發明並不限定於該等。 The present invention will be more specifically illustrated by the following examples, but the invention is not limited thereto.
實施例1Example 1
將所收穫之大麥浸在水中使之適度地發芽後，利用熱風進行烘焙乾燥，而製造麥芽。該麥芽係藉由常法進行破碎。其次，將麥芽之破碎物及溫水加入至裝料槽中並進行混合而製備麥芽酵。麥芽醪之製備係藉由於50℃下保持30分鐘而進行。其後，將該麥芽醪緩慢地升溫並於特定溫度下保持一定時間，藉此利用源於麥芽之酵素使澱粉質糖化。糖化處理係藉由於64.5℃下保持10分鐘，於70℃下保持10分鐘而進行。於糖化處理後，於78℃下保持5分鐘後，利用麥汁過濾槽對麥芽醪進行過濾，藉此獲得透明之麥汁。 The harvested barley is immersed in water to be appropriately germinated, and then baked and dried by hot air to produce malt. The malt is broken by a conventional method. Next, the malt was prepared by adding malt crushed material and warm water to a charging tank and mixing. The preparation of malt was carried out by holding at 50 ° C for 30 minutes. Thereafter, the malt mash is slowly warmed up and kept at a specific temperature for a certain period of time, whereby the starch is saccharified by the enzyme derived from malt. The saccharification treatment was carried out by holding at 64.5 ° C for 10 minutes and at 70 ° C for 10 minutes. After the saccharification treatment, after maintaining at 78 ° C for 5 minutes, the malt mash was filtered using a wort filter tank to obtain a transparent wort.
向所獲得之麥汁中添加麥芽糖，而將Brix值調節為35.07(麥芽糖濃度為46.3重量%)。進而，向其中添加鹽酸而將pH值調節為3.5。將調整了Brix值及pH值之麥汁800ml冷卻至5℃。將經冷卻之麥汁移至三角燒瓶中，添加每1ml麥汁為1×106個之泥狀酵母(啤酒酵母)。將醱酵液之溫度維持在5℃，使之靜置醱酵11天。 Maltose was added to the obtained wort, and the Brix value was adjusted to 35.07 (maltose concentration was 46.3 wt%). Further, hydrochloric acid was added thereto to adjust the pH to 3.5. 800 ml of wort adjusted for Brix value and pH was cooled to 5 °C. The cooled wort was transferred to an Erlenmeyer flask, and 1 × 10 6 of the sludge yeast (S. cerevisiae) per 1 ml of wort was added. The temperature of the broth was maintained at 5 ° C and allowed to stand for 11 days.
使用F-Kit(Roche Diagnostics公司製造之「F-Kit Ethanol」(商品名))而測定醱酵液之乙醇濃度。將結果示於圖1。醱酵第11天之醱酵液之乙醇濃度為0.0035體積%。 The ethanol concentration of the mash fermentation liquid was measured using F-Kit ("F-Kit Ethanol" (trade name) manufactured by Roche Diagnostics Co., Ltd.). The results are shown in Fig. 1. The ethanol concentration of the fermentation broth on the 11th day of fermentation was 0.0035 vol%.
又，利用GC/MS測定導致麥汁臭味之物質即2-甲基丁醛(2MB)、3-甲基丁醛(3MB)、3-甲硫基丙醛、苯甲醛(BA，benzaldehyde)、苯甲醛(PA，phenylaldehyde)、糠醛之濃度。減少率表示醱酵第0天與第11天之各醛之減少程度。 Further, the substance which causes malt odor by GC/MS is 2-methylbutyraldehyde (2 MB), 3-methylbutanal (3 MB), 3-methylthiopropanal, and benzaldehyde (BA, benzaldehyde). , the concentration of benzaldehyde (PA, phenylaldehyde), furfural. The reduction rate indicates the degree of reduction of each aldehyde on day 0 and day 11 of fermentation.
進而，將醱酵第0天之醱酵液、醱酵第7天之醱酵液及醱酵第11天之醱酵液供於官能評價。此時，評價者試飲啤酒，並表述對味道之印象。醱酵第0天為「麥汁臭味、甜味」，醱酵第7天及醱酵第11天為「稍有穀物之酸味」。 Further, the fermentation broth on the 0th day of fermentation, the fermentation broth on the 7th day of fermentation, and the fermentation broth on the 11th day of fermentation were used for the sensory evaluation. At this time, the evaluator tried to drink beer and expressed an impression of the taste. On the 0th day of the fermentation, the "wheat smell and sweetness", the 7th day of fermentation and the 11th day of fermentation were "slightly grainy sour".
實施例2Example 2
除了將酵母之種類變更為清酒酵母以外，與實施例1同樣地製造醱酵液，並進行評價。將結果示於圖1及表2。醱酵第11天之醱酵液之乙醇濃度為0.0012體積%。 A fermentation broth was prepared and evaluated in the same manner as in Example 1 except that the type of yeast was changed to sake yeast. The results are shown in Fig. 1 and Table 2. The ethanol concentration of the fermentation broth on the 11th day of fermentation was 0.0012% by volume.
將醱酵第0天之醱酵液、醱酵第7天之醱酵液及醱酵第11天之醱酵液供於官能評價，結果醱酵第0天為「麥汁臭味、甜味」，醱酵第7天及醱酵第11天為「飴糖之甜味」。 The fermentation broth on the 0th day of fermentation, the fermentation broth on the 7th day of fermentation, and the fermentation broth on the 11th day of fermenting were used for the evaluation of the fascia. The result of fermented day 0 was "wheat odor and sweetness." On the 7th day of fermenting and the 11th day of fermentation, "the sweetness of sugar."
由實施例之結果顯示，即使於5℃、11天之醱酵條件下，醱酵液 之乙醇濃度亦被抑制為未達0.005體積%。所獲得之醱酵液之導致麥汁臭味之物質減少，實際上去除了麥汁臭味。 The results of the examples show that even at 5 ° C, 11 days of fermentation conditions, the fermentation broth The ethanol concentration was also suppressed to less than 0.005% by volume. The obtained mashing solution causes a decrease in the odor of the wort, and actually removes the odor of the wort.
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