TWI524852B - A process for reducing the grain smell of malt drink - Google Patents
A process for reducing the grain smell of malt drink Download PDFInfo
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Description
本發明係關於一種具有源自於藥草之香氣，且源自於麥芽之穀物氣味得到抑制之麥芽飲料及其製造方法。The present invention relates to a malt beverage having an aroma derived from a herb and having a grain odor derived from malt and a method for producing the same.
啤酒係一種自古以來全世界都愛飲用之代表性酒類。又，作為繼啤酒之後之新酒精飲料，發泡酒等除麥芽以外亦使用各種輔料之麥芽酒精飲料之開發非常盛行。啤酒等麥芽酒精飲料所特有之飲用感或醇厚感，其大多依賴於源自於麥芽之香味成分。例如麥芽之使用比率較低之麥芽酒精飲料，雖可達成暢快的口感，但與啤酒相比，存在風味或醇厚感容易不足之傾向。Beer is a representative wine that has been loved all over the world since ancient times. In addition, as a new alcoholic beverage after beer, the development of malt alcoholic beverages using various excipients other than malt, such as sparkling wine, is very popular. The drinking sensation or the mellow feeling peculiar to malt alcoholic beverages such as beer mostly depends on the aroma components derived from malt. For example, a malt alcoholic beverage having a low use ratio of malt can achieve a pleasant taste, but tends to have a lack of flavor or a feeling of fullness compared with beer.
另一方面，麥芽中亦較多地含有被稱作「麥子氣味」或「穀物氣味」之特有的氣味之成分，於以麥芽為原料之麥芽飲料中，穀物氣味於官能方面成為問題。尤其是於以解渴感、適於飲用性作為主要特徵之麥芽飲料中，存在該等穀物氣味進而發揮負面作用之傾向。尤其是啤酒等麥芽飲料，因通常於低溫下保存，故倒入玻璃杯中之麥芽飲料之液溫雖隨時間上升，但與4℃左右之低溫環境下相比，穀物氣味於常溫環境下易變得更強烈。即，於飲用時麥芽飲料之穀物氣味隨著時間經過而變得強烈，可口性之降低變得更加明顯。On the other hand, malt contains a lot of odors called "wheat smell" or "grain smell". In malt-derived malt drinks, grain odor is a problem in terms of function. . In particular, in a malt beverage having a thirst-quenching feeling and a drinkable property as a main feature, there is a tendency that the grain odor has a negative effect. In particular, malt beverages such as beer are usually stored at low temperatures, so the liquid temperature of the malt beverage poured into the glass rises with time, but the grain smell is normal temperature environment compared with the low temperature environment of about 4 °C. The next easy to become stronger. That is, the grain odor of the malt beverage becomes intense as time passes, and the decrease in palatability becomes more pronounced.
又，近年來，消費者追求藉由將酒精含量設為未達1容量%，而不屬於酒稅法上之酒類的具有啤酒風味之清涼飲料，例如所謂無酒精啤酒或低酒精啤酒。此種具有啤酒風味之清涼飲料，例如藉由抑制製造步驟中之酒精醱酵，減少因醱酵而生成之酒精含量而將酒精含量抑制為較低。然而，由於酒精醱酵不充分，故存在該醱酵原料之麥芽汁中所含之穀物氣味較多地殘留於製品中之傾向。Further, in recent years, consumers have pursued a beer-flavored refreshing beverage, such as a so-called non-alcoholic beer or a low-alcohol beer, which is not a wine-based alcoholic beverage by setting the alcohol content to less than 1% by volume. Such a beer-flavored refreshing drink suppresses the alcohol content to a low level, for example, by suppressing the alcohol fermentation in the manufacturing step and reducing the alcohol content produced by the fermentation. However, since the alcohol fermentation is insufficient, there is a tendency that the grain odor contained in the wort of the mashing material remains in the product in a large amount.
另一方面，消費者之口味多樣化，製造有添加有各種苦味、香味之酒類。尤其是揭示有若干種藉由添加藥草等之香味成分而掩蓋不佳氣味之方法。On the other hand, consumers' tastes are diversified, and wines with various bitterness and aroma are added. In particular, there are disclosed a number of methods for masking undesirable odors by adding aroma components such as herbs.
例如於專利文獻1中揭示有新感覺之醱酵麥芽飲料及其製造方法，該麥芽飲料具有藥草之風味，且具有與源自於啤酒花之苦味或澀味不同之苦味或澀味等，進而具備：使用啤酒花時所獲得之解渴感、具有如花香之清爽感與芳醇感之味覺、及麥芽飲料之混濁穩定性。於不使用啤酒花之情形時，當然無苦味感，但麥芽飲料缺乏清爽感，且源自於麥芽等之穀物氣味易變得強烈，易變成香味較差之醱酵麥芽飲料。又，於不使用啤酒花之情形時，飲料中之多酚含量較低，混濁穩定性較差。於專利文獻1所揭示之方法中，係藉由於麥芽汁煮沸步驟中添加藥草，而抑制穀物氣味，並且提高飲料中之多酚含量。For example, Patent Document 1 discloses a yeast malt beverage having a new feeling and a method for producing the same, which has a herb flavor and has a bitterness or astringency different from a bitter or astringent taste derived from hops. Further, it has a thirst-sensing feeling obtained when hops are used, a refreshing feeling such as a floral sensation, a taste of aroma, and a turbidity stability of a malt beverage. When the hops are not used, there is of course no bitterness, but the malt beverage lacks a refreshing sensation, and the grain odor derived from malt or the like tends to become strong, and it becomes easy to become a scented malt beverage with a poor aroma. Moreover, when hops are not used, the polyphenol content in the beverage is low and the turbidity stability is poor. In the method disclosed in Patent Document 1, the grain odor is suppressed by adding the herb in the wort boiling step, and the polyphenol content in the beverage is increased.
又，於麥芽飲料以外之酒類中，亦揭示有添加藥草之方法。例如於專利文獻2及3中揭示有向醪糟中添加黃金菊、迷迭香、薰衣草、薄荷、檸檬草、檸檬薄荷、百里香、鼠尾草等藥草而製造燒酒之方法。根據該等方法，藉由藥草之芳香成分掩蓋燒酒獨特之不佳香氣。Further, in the wines other than the malt beverage, a method of adding a herb is also disclosed. For example, Patent Documents 2 and 3 disclose a method of producing shochu by adding herbs such as golden chrysanthemum, rosemary, lavender, mint, lemon grass, lemon mint, thyme, and sage to the sorghum. According to these methods, the unique aroma of the shochu is masked by the aromatic ingredients of the herb.
[專利文獻1]日本專利特開2006-109795號公報[Patent Document 1] Japanese Patent Laid-Open Publication No. 2006-109795
[專利文獻2]日本專利特開平6-90732號公報[Patent Document 2] Japanese Patent Laid-Open No. Hei 6-90732
[專利文獻3]日本專利特開平2-154677號公報[Patent Document 3] Japanese Patent Laid-Open No. Hei 2-154677
本發明之目的在於提供一種確保源自於麥子之飲用感，且穀物氣味，尤其是常溫下之穀物氣味得到有效抑制之麥芽飲料及其製造方法。An object of the present invention is to provide a malt beverage which ensures a drinking sensation derived from wheat and which is effective in suppressing grain odor, particularly grain odor at normal temperature, and a method for producing the same.
本發明者為解決上述課題而進行銳意研究，結果自大量之藥草之中發現，源自於檸檬草之香氣成分尤其是於常溫下抑制源自於麥芽之穀物氣味之效果最優異，從而完成本發明。The inventors of the present invention have conducted intensive studies to solve the above problems, and as a result, it has been found that a large amount of herbs are derived from the aroma components of lemon grass, and the effect of suppressing the odor derived from malt at room temperature is the most excellent, thereby completing this invention.
即，本發明提供That is, the present invention provides
(1) 一種麥芽飲料之製造方法，其係以麥芽為原料之麥芽飲料之製造方法，包括：使用麥芽製備麥芽漿，對上述麥芽漿進行糖化處理而製備麥芽汁後，將上述麥芽汁煮沸之釀造步驟；及向煮沸即將結束前或煮沸結束後之麥芽汁、或於煮沸結束後進一步實施處理之麥芽汁中添加檸檬草之步驟；(1) A method for producing a malt beverage, which is a method for producing a malt beverage using malt as a raw material, comprising: preparing a mash using malt, and saccharifying the mash to prepare a wort a step of brewing the above-mentioned wort; and a step of adding lemon grass to the wort before the end of boiling or after the end of boiling, or the wort which is further treated after the boiling is completed;
(2) 如上述(1)之麥芽飲料之製造方法，其中檸檬草之添加量相對於上述麥芽汁量為0.01~0.1重量%；(2) The method for producing a malt beverage according to the above (1), wherein the amount of the lemon grass added is 0.01 to 0.1% by weight based on the amount of the wort;
(3) 如上述(1)之麥芽飲料之製造方法，其製造香葉酸之含量為50~500 ppb之麥芽飲料；(3) The method for producing a malt beverage according to the above (1), which comprises producing a malt beverage having a geranic acid content of 50 to 500 ppb;
(4) 一種麥芽飲料，其含有檸檬草，香葉酸之含量為50~500 ppb。(4) A malt beverage containing lemongrass having a geranyl acid content of 50 to 500 ppb.
藉由本發明之麥芽飲料之製造方法，可製造具有源自於麥子之飲用感，並且穀物氣味，尤其是常溫下之穀物氣味得到有效抑制之麥芽飲料。即，藉由本發明之麥芽飲料之製造方法所製造之麥芽飲料，即便於飲用時液溫隨時間上升而變成常溫之情形時，穀物氣味亦較少，可口性優異。According to the method for producing a malt beverage of the present invention, a malt beverage having a drinking sensation derived from wheat and having a cereal odor, particularly a cereal odor at normal temperature, can be produced. In other words, the malt beverage produced by the method for producing a malt beverage of the present invention has a low grain odor and is excellent in palatability even when the liquid temperature rises with time and becomes normal temperature during drinking.
於本發明及本案說明書中，所謂麥芽飲料，即以麥芽為原料之飲料，係指由對含有麥芽之麥芽漿進行糖化處理而獲得之麥芽汁所製備之飲料。麥芽飲料可為酒精飲料，亦可為酒精含量未達1容量%之所謂無酒精飲料或低酒精飲料。又，可為具有二氧化碳之發泡性之飲料，亦可為不具有發泡性之飲料。In the present invention and the present specification, a malt beverage, that is, a beverage using malt as a raw material, is a beverage prepared from a wort obtained by saccharifying a malt-containing mash. The malt beverage can be an alcoholic beverage or a so-called non-alcoholic beverage or a low-alcoholic beverage having an alcohol content of less than 1% by volume. Further, it may be a beverage having a foaming property of carbon dioxide, or a beverage having no foaming property.
作為含有酒精之麥芽飲料，可為使上述麥芽汁醱酵而獲得之醱酵麥芽酒精飲料，亦可為不經由醱酵步驟而製備之非醱酵性之麥芽酒精飲料。作為醱酵麥芽酒精飲料，具體而言，可列舉啤酒、以麥芽為原料之發泡酒等。又，作為非醱酵性之酒精飲料，例如可列舉於上述麥芽汁中混合含有酒精之蒸餾液而獲得之甜露酒類，或向該等甜露酒類中進而添加二氧化碳而獲得之發泡性酒精飲料等。再者，所謂含有酒精之蒸餾液，係指含有藉由蒸餾操作所獲得之酒精之溶液，通常可使用被分類為蒸餾酒者。The alcohol-containing malt beverage may be a fermented malt alcoholic beverage obtained by fermenting the above-mentioned wort, or may be a non-fermented malt alcoholic beverage prepared without a fermentation step. Specific examples of the fermented malt alcoholic beverage include beer, sparkling wine made from malt, and the like. In addition, as the non-fermentable alcoholic beverage, for example, a sweet liqueur obtained by mixing a distillate containing alcohol with the above-mentioned wort, or a foaming property obtained by further adding carbon dioxide to the sweet liqueurs may be mentioned. Alcoholic drinks, etc. Further, the distillate containing alcohol refers to a solution containing alcohol obtained by a distillation operation, and generally classified as distilled spirits can be used.
所謂無酒精之麥芽飲料，例如可藉由向上述麥芽汁中加入二氧化碳附加發泡性而製造。於本發明中，較佳為無酒精飲料之中尤其是具有啤酒風味之發泡性飲料，即，具有與啤酒相同或與其相似之風味、味覺及質地，具有較高之解渴感、適於飲用性之發泡性飲料。再者，所謂解渴感，係指可藉由餘味之清爽感或口腔內暢快之感覺而滋潤喉部之口渴感之性質，所謂適於飲用性，係指即便大量飲用，可口感亦持續之大量飲用性。The alcohol-free malt beverage can be produced, for example, by adding carbon dioxide to the wort and adding foaming property. In the present invention, it is preferred that the non-alcoholic beverage is particularly a sparkling beverage having a beer flavor, that is, having the same flavor or taste and texture as the beer, having a high thirst-quenching taste and being suitable for drinking. Sexually sparkling beverage. Furthermore, the term "thirst quenching" refers to the nature of the thirst that can moisturize the throat by the refreshing feeling of the aftertaste or the feeling of being in the mouth. The so-called drinkability means that even if it is consumed in a large amount, the palatability continues. A lot of drinking.
本發明之麥芽飲料之製造方法之特徵在於：藉由使用檸檬草作為原料，而減少源自於麥芽之穀物氣味。如下述實施例1所示，於添加有其他藥草之情形時，與未添加藥草之情形相比，雖可抑制穀物氣味，但隨著液溫上升，穀物氣味會增大。相對於此，於添加有檸檬草之情形時，於低溫時及常溫時，穀物氣味之強度大致為相同程度，並可明顯地抑制液溫上升所伴隨之穀物氣味之增大。自先前以來，係實施藉由添加藥草而減少源自於酒類之主要原料的不佳香氣之措施。然而，藉由附加檸檬草之香氣，可減少源自於麥芽之穀物氣味，尤其是即便於常溫下，亦可有效地減少至與低溫時幾乎相同之程度，此為自本發明者首次獲得之見解。The method for producing a malt beverage of the present invention is characterized in that the grain odor derived from malt is reduced by using lemon grass as a raw material. As shown in the following Example 1, when other herbs were added, the grain odor was suppressed as compared with the case where no herb was added, but as the liquid temperature increased, the grain odor increased. On the other hand, in the case where lemongrass is added, the strength of the grain odor is substantially the same at low temperature and normal temperature, and the increase in the grain odor accompanying the rise in the liquid temperature can be remarkably suppressed. Since the beginning, measures to reduce the poor aroma derived from the main raw materials of alcohol by adding herbs have been implemented. However, by adding the aroma of lemon grass, the grain odor derived from malt can be reduced, especially at room temperature, and can be effectively reduced to almost the same degree as at low temperatures, which is obtained for the first time by the inventors. Insights.
本發明之麥芽飲料之製造方法之特徵在於：其係以麥芽為原料之麥芽飲料之製造方法，至少包括：使用麥芽製備麥芽漿，對上述麥芽漿進行糖化處理而製備麥芽汁後，將上述麥芽汁煮沸之釀造步驟；且向煮沸即將結束前或煮沸結束後之麥芽汁或於煮沸結束後進一步實施處理之麥芽汁中添加檸檬草。藉由煮沸處理，液體中之檸檬草之特徵香氣類(例如沈香醇、香草醇、香葉酸等)之含量較易下降。尤其是於添加檸檬草後之煮沸處理時間約經過10分鐘後會急遽地下降。因此，檸檬草係於煮沸即將結束前或煮沸結束後添加。所謂煮沸即將結束前，例如可選擇煮沸結束5分鐘前以後等。The method for producing a malt beverage of the present invention is characterized in that the method for producing a malt beverage using malt as a raw material comprises at least: preparing a mash using malt, and saccharifying the mash to prepare a wheat After the bud juice, the above-mentioned wort is boiled and brewed; and the wort is added to the wort before the end of boiling or after the end of boiling or the wort which is further treated after the boiling is finished. By boiling treatment, the content of the characteristic aroma of lemon grass in the liquid (for example, linalool, vanillyl alcohol, geranic acid, etc.) is relatively easy to decrease. Especially after the addition of lemon grass, the boiling treatment time will drop sharply after about 10 minutes. Therefore, the lemon grass is added before the end of boiling or after the end of boiling. Before the end of boiling, for example, it is possible to select after 5 minutes from the end of boiling.
於本發明及本案說明書中，所謂「於煮沸結束後進一步實施處理之麥芽汁」，係指於至作為最終製品之麥芽飲料完成為止之各步驟中，於煮沸處理結束後之麥芽汁中實施各種處理者。具體而言，例如可列舉麥芽汁之過濾液、或使麥芽汁中之不溶成分沈澱並將其去除而獲得之上清液、向麥芽汁中進而添加其他原料而獲得之混合物、使麥芽汁醱酵而獲得之醱酵液或其過濾液等。In the present invention and the present specification, the "wort which is further treated after the completion of boiling" means the wort after the boiling treatment in each step until the completion of the malt beverage as the final product. Implement various handlers. Specifically, for example, a filtrate of wort or a mixture obtained by precipitating and removing insoluble components in the wort to obtain a supernatant, and further adding another raw material to the wort, may be mentioned. The fermentation broth obtained by fermenting the wort or its filtrate.
向煮沸即將結束前或煮沸結束後之麥芽汁，或於煮沸結束後進一步實施處理之麥芽汁(以下稱作「麥芽汁等」)中添加之檸檬草只要為可食性，則並無特別限定，較佳為西印度檸檬草種。The lemon grass added to the wort immediately before the end of the boiling or after the boiling, or the wort added after the boiling is further processed (hereinafter referred to as "wort, etc.") is not edible, as long as it is edible. It is particularly limited, preferably a West Indian lemon grass species.
添加至麥芽汁等中之檸檬草，只要為可將其特徵香氣類添加至麥芽汁等中之形態，則並無特別限定，可直接添加將葉或莖之部位切割為適當之大小者，亦可添加將葉或莖粉碎而製成粉末狀者。於本發明中，較佳為使用不將葉或莖進行粉碎而將其切割為1~100 mm之長度者。除此之外，亦可將於水或原料用酒精等適當之溶媒中熬煮檸檬草而提取特徵香氣類之提取液(檸檬草提取液)添加至麥芽汁等中。The lemon grass added to the wort or the like is not particularly limited as long as it can be added to the wort or the like, and the leaf or stem portion can be directly cut into an appropriate size. It is also possible to add a leaf or a stem which is pulverized to form a powder. In the present invention, it is preferred to use a leaf or a stem which is not pulverized and cut into a length of from 1 to 100 mm. In addition, the extract of the characteristic aroma (lemon grass extract) may be added to the wort or the like by boiling the lemon grass in a suitable solvent such as water or raw material alcohol.
只要使藉由本發明之麥芽飲料之製造方法所獲得之麥芽飲料(以下稱作本發明之麥芽飲料)中含有足以減少源自於麥芽之穀物氣味之量的特徵香氣類，則對添加至麥芽汁等中之檸檬草之量並無特別限定，可考慮檸檬草之種類或添加之形狀、添加時期等而適宜地決定。其中，於添加量過多之情形時，有源自於檸檬草之「青澀氣味」或「澀味」對所製造之麥芽飲料產生影響之虞。例如於向煮沸即將結束前或煮沸結束後之麥芽汁中添加葉或莖之切碎物之情形時，較佳為添加相對於麥芽汁量為0.01~0.1重量%之檸檬草。檸檬草之添加量更佳為0.03重量%~0.08重量%。As long as the malt beverage obtained by the method for producing a malt beverage of the present invention (hereinafter referred to as the malt beverage of the present invention) contains a characteristic aroma which is sufficient to reduce the amount of malt-derived grain odor, The amount of the lemon grass to be added to the wort or the like is not particularly limited, and may be appropriately determined in consideration of the type of the lemon grass, the shape to be added, the addition period, and the like. Among them, in the case where the amount of addition is too large, there is a problem that the "green scent" or "scent" derived from lemon grass has an influence on the malt beverage produced. For example, in the case of adding a chopped material of leaves or stems to the wort immediately before the end of boiling or after the end of boiling, it is preferred to add lemongrass in an amount of 0.01 to 0.1% by weight based on the amount of the wort. The amount of lemon grass added is preferably from 0.03 wt% to 0.08 wt%.
可使用香葉酸(geranic acid)作為檸檬草之特徵香氣類之含量之指標。較佳為例如以所製造之麥芽飲料中之香葉酸含量成為50~500 ppb之方式添加檸檬草。香葉酸含量更佳為75 ppb~300 ppb。Geranic acid can be used as an indicator of the content of the characteristic aroma of lemon grass. Preferably, for example, lemon grass is added in such a manner that the content of geranic acid in the malt beverage to be produced is 50 to 500 ppb. The geranic acid content is preferably from 75 ppb to 300 ppb.
本發明之麥芽飲料之製造方法除使用檸檬草作為原料，使作為最終製品之麥芽飲料中含有檸檬草之特徵香氣類以外，可藉由常用方法製造。The method for producing a malt beverage of the present invention can be produced by a usual method, except that lemongrass is used as a raw material and the malt beverage as a final product contains a characteristic aroma of lemongrass.
以下對各種麥芽飲料之製造步驟之概略、及較佳之檸檬草之添加時期進行說明。The outline of the steps for producing various malt beverages and the preferred period of addition of lemon grass will be described below.
首先，對本發明之麥芽飲料係使麥芽汁醱酵而獲得之醱酵麥芽酒精飲料之情況進行說明。醱酵麥芽酒精飲料通常係藉由釀造、醱酵、儲酒、過濾之步驟而製造。First, the case where the malt beverage of the present invention is a fermented malt alcoholic beverage obtained by fermenting the wort will be described. The fermented malt alcoholic beverage is usually made by the steps of brewing, fermenting, storing wine, and filtering.
首先，作為釀造步驟，由麥芽與麥芽以外之醱酵原料(澱粉質)製備麥芽汁。具體而言，首先，將麥芽或其破碎物、麥芽以外之醱酵原料及原料水添加至釀造槽中，進行混合而製備麥芽漿。再者，所謂麥芽漿，係指向糖化醪糟中添加溫水並混合時所製成之較稀之粥狀液體，其相當於麥芽與麥芽汁之中間產物。麥芽漿之製備可藉由常用方法進行，例如可藉由於35~50℃下保持20~90分鐘而進行。又，除麥芽與澱粉質以外，亦可視需要添加α-澱粉酶、葡萄糖澱粉酶(glucoamylase)、聚三葡萄糖酶(pullulanase)等糖化酶或蛋白酶等酶劑。此外，只要不阻礙本發明之效果，則亦可添加香辛料或藥草類、水果等。其後，藉由使上述麥芽漿緩慢地升溫，於特定之溫度下保持一定時間，而利用源自於麥芽之酶或添加至麥芽漿中之酶使澱粉質糖化。可考慮所使用之酶之種類或麥芽漿之量、目標醱酵麥芽酒精飲料之品質等而適宜地決定糖化處理時之溫度或時間，例如可藉由於60~72℃下保持30~90分鐘而進行。糖化處理後，於76~78℃下保持10分鐘左右後，藉由以麥芽汁過濾槽對麥芽漿進行過濾而獲得透明之麥芽汁。此外，亦可在對將麥芽之一部分、大麥之一部分或全部及溫水添加至釀造釜中混合而製備之麥芽漿進行糖化處理後，與在上述釀造槽中糖化之麥芽漿混合，以麥芽汁過濾槽進行過濾，藉此獲得麥芽汁。First, as a brewing step, wort is prepared from a yeast raw material (amylose) other than malt and malt. Specifically, first, malt or a crushed product thereof, a fermented raw material other than malt, and raw material water are added to a brewing tank, and mixed to prepare a mash. Further, the so-called mash is a relatively porridge-like liquid prepared by adding warm water to the mashed mash and mixing it, which is equivalent to an intermediate product of malt and wort. The preparation of the mash can be carried out by a usual method, for example, by maintaining at 35 to 50 ° C for 20 to 90 minutes. Further, in addition to malt and starch, an enzyme such as saccharification enzyme or protease such as α-amylase, glucoamylase or pullulanase may be added as needed. Further, as long as the effects of the present invention are not inhibited, spices, herbs, fruits, and the like may be added. Thereafter, the mash is gradually heated to a specific temperature for a certain period of time, and the starch is saccharified by an enzyme derived from malt or an enzyme added to the mash. The temperature or time during the saccharification treatment can be appropriately determined in consideration of the type of the enzyme to be used, the amount of the mash, the quality of the target fermented malt alcoholic beverage, and the like, for example, it can be maintained at 30 to 90° at 60 to 72 ° C. In minutes. After the saccharification treatment, after maintaining at 76 to 78 ° C for about 10 minutes, the mash was filtered with a wort filter to obtain a transparent wort. In addition, the mash obtained by mixing one part or all of the malt, one part or all of the barley, and the warm water added to the brewing tank may be saccharified, and then mixed with the mash which is saccharified in the brewing tank. The wort is obtained by filtering in a wort filter tank.
本發明之麥芽飲料之製造方法中所使用之麥芽可使用藉由通常之製麥處理使大麥等發芽者。具體而言，將收穫之大麥、小麥、燕麥等浸泡於水中使其適度地發芽後，利用熱風進行烘乾，藉此可製造麥芽。麥芽可藉由常用方法來破碎。The malt used in the method for producing a malt beverage of the present invention can be obtained by germination of barley or the like by usual mashing treatment. Specifically, the harvested barley, wheat, oats, and the like are immersed in water to be appropriately germinated, and then dried by hot air to produce malt. Malt can be broken by common methods.
作為麥芽以外之醱酵原料，例如存在大麥、小麥、玉米澱粉、粗玉米粉、大米、高梁等澱粉原料、或者液糖或砂糖等之糖質原料。此處，所謂液糖，係指利用酸或糖化酶使澱粉質分解、糖化而製造者，主要含有葡萄糖、麥芽糖、麥芽三糖等。As raw materials other than malt, there are, for example, starch raw materials such as barley, wheat, corn starch, crude corn flour, rice, sorghum, or saccharide raw materials such as liquid sugar or sugar. Here, the term "liquid sugar" refers to a product produced by decomposing and saccharifying starchy starch by an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose or the like.
將所獲得之麥芽汁煮沸。煮沸方法及其條件可適宜地決定。藉由於煮沸處理前或煮沸處理中適當地添加藥草或香料等(其中，檸檬草除外)，可製造具有所需之香味之醱酵麥芽酒精飲料。The obtained wort is boiled. The boiling method and conditions thereof can be suitably determined. A fermented malt alcoholic beverage having a desired aroma can be produced by appropriately adding a herb or a fragrance or the like (excluding lemongrass) before or during the boiling treatment.
於製造具有啤酒風味之麥芽飲料之情形時，較佳為於煮沸處理前或煮沸處理中添加啤酒花。藉由於啤酒花之存在下進行煮沸處理，可煮出啤酒花之風味、香氣。啤酒花之添加量、添加狀態(例如分成數次添加等)及煮沸條件可適宜地決定。In the case of producing a beer-flavored malt beverage, it is preferred to add hops before the boiling treatment or during the boiling treatment. By boiling in the presence of hops, the flavor and aroma of hops can be cooked. The amount of hop added, the state of addition (for example, divided into several additions, etc.), and the boiling conditions can be suitably determined.
較佳為將經煮沸之麥芽汁轉移至稱作漩渦槽之沈澱槽中，去除因煮沸而生成之啤酒花粕或凝固之蛋白質等。其後，利用板式冷卻器使其冷卻至適宜之醱酵溫度為止。上述醱酵溫度通常為8~15℃。Preferably, the boiled wort is transferred to a sedimentation tank called a vortex tank to remove hops or solidified protein produced by boiling. Thereafter, it is cooled to a suitable fermentation temperature by a plate cooler. The above fermentation temperature is usually 8 to 15 °C.
繼而，作為醱酵步驟，於冷卻之麥芽汁中接種酵母，轉移至醱酵槽中進行醱酵。對醱酵所使用之酵母並無特別限定，通常可自用於酒類之製造之酵母中適當地選擇使用。可為上面醱酵酵母，亦可為下面醱酵酵母，就容易應用於大型釀造設備之觀點而言，較佳為下面醱酵酵母。Then, as a fermentation step, the yeast is inoculated into the cooled wort and transferred to a fermentation tank for fermentation. The yeast to be used for the fermentation is not particularly limited, and can usually be appropriately selected from the yeast used for the production of alcohol. It may be the yeast yeast above, or the yeast yeast below, and it is preferably the yeast yeast below from the viewpoint of being easily applied to a large brewing equipment.
又，亦可藉由抑制步驟中之酒精醱酵，減少因醱酵而生成之酒精含量，而製造酒精含量為未達1容量%之所謂低酒精飲料。Further, by suppressing the alcohol fermentation in the step, the alcohol content generated by the fermentation can be reduced, and a so-called low-alcohol beverage having an alcohol content of less than 1% by volume can be produced.
進而，作為儲酒步驟，使獲得之醱酵液於儲酒罐中熟成，於0℃左右之低溫條件下儲藏，使其穩定化後，作為過濾步驟，藉由對熟成後之醱酵液進行過濾而去除酵母及蛋白質等，可獲得目標醱酵麥芽酒精飲料。又，於利用酵母之醱酵步驟以後之步驟中，例如可藉由與烈性酒混合，製造酒稅法中之甜露酒類。所獲得之醱酵麥芽酒精飲料通常藉由填充步驟裝瓶，製成製品出售。Further, as a wine storage step, the obtained broth is cooked in a wine storage tank, stored at a low temperature of about 0 ° C, stabilized, and then subjected to a filtration step by performing the mashing solution after the ripening By filtering and removing yeast and protein, the target yeast malt alcoholic beverage can be obtained. Further, in the step after the yeast fermentation step, for example, the sweet wine can be produced by mixing with the spirits. The obtained fermented malt alcoholic beverage is usually bottled by a filling step to produce an article for sale.
檸檬草可於麥芽汁之煮沸即將結束前或煮沸結束後，至裝瓶為止之任意步驟中添加。例如亦可於向煮沸處理剛結束後(即，停止加熱處理後)之麥芽汁中添加檸檬草之葉或莖後，於漩渦槽中與其他不溶性成分一起去除檸檬草之葉等。由於煮沸處理剛結束後之麥芽汁仍為高溫，故即便至利用漩渦槽進行沈澱物之去除為止之時間較短，亦可將檸檬草之特徵香氣類充分地提取至麥芽汁中。又，亦可向利用漩渦槽去除沈澱物後之麥芽汁、或即將醱酵前或醱酵中之麥芽汁中添加檸檬草之葉等。此外，亦可將檸檬草提取液添加至熟成後之醱酵液或裝瓶前之醱酵麥芽酒精飲料中。Lemongrass can be added to any step before bottling, just before the end of boiling of the wort or after boiling. For example, the leaves or stems of lemon grass may be added to the wort immediately after the boiling treatment (that is, after the heat treatment is stopped), and then the leaves of the lemon grass and the like may be removed together with the other insoluble components in the whirlpool. Since the wort immediately after the boiling treatment is still at a high temperature, even if the time until the removal of the precipitate by the vortex tank is short, the characteristic aroma of the lemon grass can be sufficiently extracted into the wort. Further, the wort may be added to the wort after removing the precipitate by the vortex tank, or the leaf of the lemon grass may be added to the wort before or during the fermentation. Alternatively, the lemongrass extract may be added to the cooked mash or to the fermented malt alcoholic beverage prior to bottling.
以與上述醱酵麥芽酒精飲料之製造步驟中之釀造步驟相同的方式製備經煮沸之麥芽汁，過濾後，混合含有酒精之蒸餾液，藉此可製造非醱酵性之麥芽酒精飲料。進而藉由添加二氧化碳，可製造發泡性之麥芽酒精飲料。再者，可藉由常用方法進行二氧化碳之添加。The boiled wort is prepared in the same manner as the brewing step in the manufacturing step of the above-mentioned fermented malt alcoholic beverage, and after filtering, the distillate containing alcohol is mixed, thereby producing a non-fermented malt alcoholic beverage . Further, by adding carbon dioxide, a foaming malt alcoholic beverage can be produced. Further, the addition of carbon dioxide can be carried out by a usual method.
作為含有酒精之蒸餾液，只要為可食性者，則並無特別限定，例如可使用烈性酒、威士忌、白蘭地、伏特加、朗姆酒、龍舌蘭酒、杜松子酒、燒酒等。由於對味道之影響較小，藉由添加檸檬草而減少穀物氣味之效果受到損害之虞較小，故上述含有酒精之蒸餾液更佳為烈性酒。The distillate containing alcohol is not particularly limited as long as it is edible, and for example, spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu, and the like can be used. Since the effect of reducing the odor of the grain by adding lemon grass is less damaged, the above-mentioned alcohol-containing distillate is more preferably a spirit.
與醱酵麥芽酒精飲料之情況同樣，可於麥芽汁之煮沸即將結束前或煮沸結束後，至進行裝瓶為止之任意步驟中添加檸檬草。例如亦可於向煮沸處理剛結束後之麥芽汁中添加檸檬草之葉或莖後，藉由過濾處理與其他不溶性成分一起去除檸檬草之葉等。此外，亦可將檸檬草提取液與含有酒精之蒸餾液一起添加至過濾處理後之麥芽汁中，並進行混合。As in the case of the fermented malt alcoholic beverage, lemongrass may be added to any step before the end of the boiling of the wort or after the boiling is completed, until the bottling. For example, the leaves or stems of lemon grass may be added to the wort immediately after the boiling treatment, and the leaves of the lemon grass may be removed together with other insoluble components by filtration treatment. Further, the lemongrass extract may be added to the filtered wort together with the alcohol-containing distillate and mixed.
以與上述醱酵麥芽酒精飲料之製造步驟中之釀造步驟相同的方式製備經煮沸之麥芽汁，進行過濾，藉此可製成無酒精之麥芽飲料。藉由進而添加二氧化碳，可製造發泡性之無酒精飲料。尤其是藉由於釀造步驟中，向對添加啤酒花進行煮沸處理之麥芽汁進行過濾而獲得之濾液中添加二氧化碳，可製造啤酒風味之無酒精麥芽飲料。The boiled wort is prepared in the same manner as the brewing step in the manufacturing step of the above-mentioned fermented malt alcoholic beverage, and filtered, whereby an alcohol-free malt beverage can be prepared. A foaming non-alcoholic beverage can be produced by further adding carbon dioxide. In particular, by adding carbon dioxide to the filtrate obtained by filtering the wort which is subjected to the boiling treatment by adding the hop during the brewing step, a beer-flavored alcohol-free malt beverage can be produced.
與醱酵麥芽酒精飲料之情況同樣，可於麥芽汁之煮沸即將結束前或煮沸結束後，至裝瓶為止之任意步驟中添加檸檬草。例如亦可於向煮沸處理剛結束後之麥芽汁中添加檸檬草之葉或莖後，藉由過濾處理與其他不溶性成分一起去除檸檬草之葉等。此外，亦可向過濾處理後之麥芽汁中添加檸檬草提取液並混合。再者，就所製造之麥芽飲料之混濁穩定性之方面而言，檸檬草提取液較佳為於導入二氧化碳前添加。As in the case of the fermented malt alcoholic beverage, lemongrass may be added to any step up to the end of boiling after the boiling of the wort or after the boiling. For example, the leaves or stems of lemon grass may be added to the wort immediately after the boiling treatment, and the leaves of the lemon grass may be removed together with other insoluble components by filtration treatment. Further, a lemongrass extract may be added to the filtered wort and mixed. Further, in terms of the turbidity stability of the malt beverage to be produced, the lemongrass extract is preferably added before the introduction of carbon dioxide.
本發明之麥芽飲料與未添加檸檬草之麥芽飲料相比，穀物氣味明顯地減少。不僅於低溫時，即便於常溫環境下該穀物氣味減少效果亦得到發揮，故本發明之麥芽飲料即便於飲用時液溫隨時間上升而變成常溫之情形，穀物氣味亦較少，可口性優異。尤其是於使用啤酒花作為原料之麥芽飲料之情形時，存在解渴感、適於飲用性由於源自於麥芽之穀物氣味而降低之問題，但藉由本發明之麥芽飲料之製造方法，可製造具有由麥芽所帶來之飲用感，且由穀物氣味所致之解渴感、適於飲用性之降低得到抑制之麥芽飲料。The malt beverage of the present invention has a significantly reduced grain odor compared to the malt beverage without the addition of lemongrass. In addition to the low temperature, even if the grain odor reduction effect is exerted even in a normal temperature environment, the malt beverage of the present invention becomes a normal temperature even when the liquid temperature rises with time, and the grain smell is less, and the palatability is excellent. . In particular, in the case of a malt beverage using hops as a raw material, there is a problem that the thirst-sensing feeling and the potability are lowered due to the grain odor derived from malt, but the method for producing the malt beverage of the present invention can be used. A malt beverage having a drinking sensation brought by malt and having a thirst-sensing feeling due to grain odor and a reduction in potability is produced.
繼而揭示實施例及參考例，更詳細地說明本發明，本發明並不限定於以下之實施例等。可於不脫離本發明之主旨之範圍內進行構成之附加、省略、置換、及其他變更。The present invention will be described in more detail by way of examples and reference examples, and the present invention is not limited to the following examples and the like. Additions, omissions, substitutions, and other modifications can be made without departing from the scope of the invention.
關於各種藥草之穀物氣味抑制效果，由受過專業訓練之官能檢查員進行官能試驗。將檸檬草、丁香、歐洲薄荷、檸檬薄荷、鼠尾草、百里香、胡椒薄荷、檸檬皮、芫荽、橘皮、迷迭香、及錫蘭肉桂作為測定對象。預先將各藥草類之葉或莖切割為1.5 mm~5 mm之長度。For the odor suppression effect of various herbs, the functional test was performed by a professionally trained functional inspector. Lemongrass, cloves, spearmint, lemon mint, sage, thyme, peppermint, lemon zest, medlar, orange peel, rosemary, and ceylon cinnamon were used as the measurement objects. The leaves or stems of each herb are cut into lengths of 1.5 mm to 5 mm in advance.
首先，添加15 kg之大麥麥芽之粉碎物、5 kg之大麥、及80 L之原料水進行混合，製備麥芽漿。將該麥芽漿加溫至50℃，將酒釀造時間設為60分鐘，進行糖化處理而獲得麥芽汁。向所獲得之麥芽汁中添加12 kg之液糖、110 g之啤酒花、及50 L之原料水，於100℃下煮沸70分鐘。於煮沸結束後(加熱結束後)，立即添加相對於麥芽汁量為0.02重量%之各一種藥草。靜置30分鐘後進行過濾，將所獲得之透明之麥芽汁(濾液)作為麥芽飲料。將未添加藥草類而獲得之透明麥芽汁作為對照之麥芽飲料。First, 15 kg of barley malt pulverized material, 5 kg of barley, and 80 L of raw material water were added to prepare a mash. The mash was warmed to 50 ° C, the brewing time was set to 60 minutes, and saccharification was carried out to obtain a wort. To the obtained wort, 12 kg of liquid sugar, 110 g of hops, and 50 L of raw material water were added, and the mixture was boiled at 100 ° C for 70 minutes. Immediately after the completion of the boiling (after the end of the heating), each of the herbs was added in an amount of 0.02% by weight based on the amount of the wort. After standing for 30 minutes, filtration was carried out, and the obtained transparent wort (filtrate) was used as a malt drink. A transparent wort obtained without adding herbs was used as a control malt beverage.
於4℃下保存所獲得之麥芽飲料後，進行各麥芽飲料之穀物氣味之官能試驗。其後，將液溫調整為20℃，再次檢查穀物氣味。穀物氣味之官能試驗，具體而言係將包括對照之各麥芽飲料以遮蔽之方式提供給5名專業官能檢查員，按照五個等級評價(5：非常符合，4：符合，3：皆不是，2：不符合，1：完全不符合)對「散發穀物氣味」之項目進行評價。After the obtained malt beverage was stored at 4 ° C, a functional test of the grain odor of each malt beverage was carried out. Thereafter, the liquid temperature was adjusted to 20 ° C, and the grain odor was checked again. The odor test of grain odor, specifically, the malt beverage including the control is provided to 5 professional inspectors in a masked manner, and evaluated according to five grades (5: very consistent, 4: compliant, 3: none) , 2: non-conformity, 1: completely non-conformity) Evaluation of the item "spreading grain odour".
將官能試驗之評價結果示於圖1及2。圖1為4℃時之結果，圖2為20℃時之結果。其結果，根據官能試驗之結果表明，與其他藥草類相比，於添加有檸檬草之麥芽飲料中，穀物氣味明顯得到抑制。又，該檸檬草之穀物氣味減少效果於常溫之20℃時更為明顯。The evaluation results of the functional test are shown in Figs. 1 and 2. Figure 1 shows the results at 4 ° C and Figure 2 shows the results at 20 ° C. As a result, according to the results of the functional test, the grain odor was remarkably suppressed in the malt drink to which the lemon grass was added, compared with other herbs. Moreover, the grain odor reduction effect of the lemon grass is more pronounced at 20 ° C at normal temperature.
若向本實施例中所製造之麥芽飲料中添加二氧化碳，則成為所謂之無酒精啤酒。由於二氧化碳之添加之有無對麥芽飲料之穀物氣味幾乎不產生影響，故可知即便於無酒精啤酒中，檸檬草之穀物氣味減少效果亦得到發揮。即，根據該等結果，可知藉由向煮沸即將結束前或煮沸結束後之麥芽汁中添加檸檬草，可製造源自於麥芽之穀物氣味得到抑制之麥芽飲料。When carbon dioxide is added to the malt beverage produced in the present embodiment, it is a so-called non-alcoholic beer. Since the presence or absence of the addition of carbon dioxide has little effect on the grain odor of the malt beverage, it is understood that even in the non-alcoholic beer, the grain odor reduction effect of the lemon grass is exerted. In other words, it has been found that by adding lemongrass to the wort immediately before the end of boiling or after the end of boiling, it is possible to produce a malt beverage in which the odor of the malt-derived grain is suppressed.
針對在醱酵麥芽酒精飲料中添加檸檬草對穀物氣味減少效果及適於飲用性之影響進行調查。The effect of adding lemongrass to the fermented malt alcoholic beverage on the odor reduction effect and the suitability of the grain was investigated.
首先，添加15 kg之大麥麥芽之粉碎物、5 kg之大麥、及80 L之原料水進行混合，製備麥芽漿。將該麥芽漿加溫至50℃，將酒釀造時間設為60分鐘，進行糖化處理而獲得麥芽汁。向所獲得之麥芽汁中添加12 kg之液糖、110 g之啤酒花、及50 L之原料水，於100℃下煮沸70分鐘。於煮沸結束後(加熱結束後)，立即添加相對於麥芽汁量為0.02重量%之檸檬草(預先將葉或莖切割為1.5 mm之長度者)。進行過濾，使所獲得之透明之麥芽汁(濾液)冷卻至7℃為止。於該冷卻完畢之麥芽汁中接種下面醱酵酵母，使其醱酵7天。進而，作為儲酒步驟，使所獲得之醱酵液於儲酒罐中熟成7天，於0℃左右之低溫條件下進行儲藏，使其穩定化後，作為過濾步驟，藉由對熟成後之醱酵液進行過濾，而去除酵母及蛋白質等，獲得目標醱酵麥芽酒精飲料(試驗釀造品B)。作為對照，除不添加檸檬草以外，以相同之方式製造醱酵麥芽酒精飲料(試驗釀造品A)。First, 15 kg of barley malt pulverized material, 5 kg of barley, and 80 L of raw material water were added to prepare a mash. The mash was warmed to 50 ° C, the brewing time was set to 60 minutes, and saccharification was carried out to obtain a wort. To the obtained wort, 12 kg of liquid sugar, 110 g of hops, and 50 L of raw material water were added, and the mixture was boiled at 100 ° C for 70 minutes. Immediately after the end of boiling (after the end of heating), lemongrass (0.02% of the length of the leaf or stem was cut in advance) was added to the amount of the wort in an amount of 0.02% by weight. Filtration was carried out to cool the obtained transparent wort (filtrate) to 7 °C. The cooled yeast was inoculated into the cooled wort and fermented for 7 days. Further, as a wine storage step, the obtained broth is cooked in a wine storage tank for 7 days, stored at a low temperature of about 0 ° C, stabilized, and then used as a filtration step by ripening The fermentation broth is filtered to remove yeast and protein, and the target fermented malt alcoholic beverage (test brew B) is obtained. As a control, a fermented malt alcoholic beverage (test brewing A) was produced in the same manner except that lemongrass was not added.
於4℃下保存所獲得之醱酵麥芽酒精飲料後，進行針對各醱酵麥芽酒精飲料之穀物氣味及清爽香味之官能試驗。其後，將液溫調整為20℃，再次進行相同之官能試驗。穀物氣味及清爽香味之官能試驗，具體而言係將試驗釀造品A與B分別以遮蔽之方式提供給9名專業官能檢查員，按照五個等級評價(5：非常符合，4：符合，3：皆不是，2：不符合，1：完全不符合)進行評價。After storing the obtained malt malt beverage at 4 ° C, a functional test was conducted on the grain odor and refreshing scent of each of the fermented malt alcoholic beverages. Thereafter, the liquid temperature was adjusted to 20 ° C, and the same functional test was again performed. The functional test of grain odor and refreshing scent, in particular, the test brewing products A and B were separately provided to 9 professional inspectors in a masking manner, and evaluated according to five grades (5: very consistent, 4: compliant, 3 : No, 2: No, 1: Not at all) Evaluation.
將官能試驗之評價結果示於圖3及4。圖3表示與清爽香味相關之官能試驗之結果，圖4表示與穀物氣味相關之官能試驗之結果。於圖3及4中，「A」表示試驗釀造品A(未添加檸檬草之醱酵麥芽酒精飲料)之結果，「B」表示試驗釀造品B(添加檸檬草之醱酵麥芽酒精飲料)之結果。進而，將自專業官能檢查員得到之評論示於表1(針對4℃之醱酵麥芽酒精飲料之評論)及表2(針對20℃之醱酵麥芽酒精飲料之評論)。The evaluation results of the functional test are shown in Figs. 3 and 4. Figure 3 shows the results of a functional test relating to a refreshing scent, and Figure 4 shows the results of a functional test relating to grain odor. In Figs. 3 and 4, "A" indicates the result of test brewing product A (the lemon grass-free yeast malt alcoholic beverage), and "B" indicates the trial brewing product B (adding lemongrass fermented malt alcoholic beverage) The result. Further, the comments obtained from the professional inspectors are shown in Table 1 (for the review of the fermented malt alcoholic beverage at 4 ° C) and Table 2 (for the review of the fermented malt alcoholic beverage at 20 ° C).
對4℃與20℃時之官能評價進行比較，結果於未添加檸檬草之試驗釀造品A中，隨著溫度上升，清爽香味評價降低，穀物氣味評價上升。又，於官能評論中，亦暗示於20℃時，對於4℃之試驗釀造品未指出之「黏稠」、「穀物」之評論數增加，適於飲用性下降。另一方面，於添加有檸檬草之試驗釀造品B中，於4℃與20℃時之官能評價中未見較大之差異。根據該結果，暗示藉由添加檸檬草，而抑制由溫度上升所致之穀物氣味之增大與適於飲用性之降低。When the sensory evaluation at 4 ° C and 20 ° C was compared, as a result, in the test brew A in which no lemon grass was added, as the temperature rose, the evaluation of the refreshing flavor was lowered, and the evaluation of the grain odor was increased. In addition, in the functional commentary, it is also suggested that at 20 ° C, the number of comments on "sticky" and "cereal" which are not indicated in the test brewing at 4 ° C is increased, and the drinkability is lowered. On the other hand, in the test brew B to which lemongrass was added, no significant difference was observed in the sensory evaluation at 4 ° C and 20 ° C. According to the result, it is suggested that the increase in the odor of the grain due to the temperature rise and the decrease in the suitability can be suppressed by adding the lemon grass.
調查醱酵麥芽酒精飲料中之檸檬草添加量對穀物氣味減少效果之影響。Investigate the effect of the amount of lemongrass added to the fermented malt alcoholic beverage on the odor reduction effect of the grain.
具體而言，向煮沸結束後之麥芽汁中添加相對於麥芽汁量為0.001、0.01、0.05、0.1、或0.5重量%之檸檬草，除此以外，以與實施例2相同之方式獲得醱酵麥芽酒精飲料。將除不添加檸檬草以外以相同之方式製造之醱酵麥芽酒精飲料作為對照。Specifically, in the same manner as in Example 2, lemongrass was added to the wort after the end of boiling, in an amount of 0.001, 0.01, 0.05, 0.1, or 0.5% by weight based on the amount of the wort. Yeast malt alcoholic beverage. A fermented malt alcoholic beverage prepared in the same manner except that no lemon grass was added was used as a control.
於所獲得之醱酵麥芽酒精飲料之中，將檸檬草之添加量為0.05重量%以外之5種醱酵麥芽酒精飲料之液溫調整為20℃後，進行針對各醱酵麥芽酒精飲料之穀物氣味及青澀氣味之官能試驗。具體而言，係將各醱酵麥芽酒精飲料分別以遮蔽之方式提供給5名專業官能檢查員，按照五個等級評價(5：非常符合，4：符合，3：皆不是，2：不符合，1：完全不符合)進行評價。In the obtained fermented malt alcoholic beverage, the liquid temperature of the five kinds of the fermented malt alcoholic beverages other than the 0.05% by weight of the lemongrass is adjusted to 20 ° C, and then the malt is used for each of the fermented malt alcohols. Functional test of the grain odor and barley odor of the beverage. Specifically, each of the fermented malt alcoholic beverages was provided to five professional inspectors in a masked manner, and evaluated according to five levels (5: very consistent, 4: met, 3: none, 2: no Compliance, 1: completely non-conformity) for evaluation.
將官能試驗之評價結果示於圖5及6。圖5表示與穀物氣味相關之官能試驗之結果，圖6表示與青澀氣味相關之官能試驗之結果。進而將自專業官能檢查員得到之評論示於表3。表3中之各評論後之括弧中之數值表示指出數(發表上述評論之官能檢查員之人數)。The evaluation results of the functional test are shown in Figs. 5 and 6. Figure 5 shows the results of a functional test related to grain odor, and Figure 6 shows the results of a functional test related to barley odor. Further, the comments obtained from the professional inspectors are shown in Table 3. The numerical values in parentheses after each comment in Table 3 indicate the number (the number of functional inspectors who posted the above comments).
其結果，於相對於檸檬草之麥芽汁量之添加量為0.001重量%之醱酵麥芽酒精飲料中，與未添加(對照)之醱酵麥芽酒精飲料相比，雖然穀物氣味之評價有所降低，但穀物氣味減少效果不充分。可知於檸檬草之添加量為0.01重量%以上之醱酵麥芽酒精飲料中，穀物氣味評價明顯地減少，檸檬草之穀物氣味減少效果得到充分地發揮。另一方面，於檸檬草之添加量為0.5重量%之醱酵麥芽酒精飲料中，青澀氣味評價變高。即，確認若檸檬草之添加量過少，則穀物氣味減少效果不充分，若檸檬草之添加量過多，則青澀氣味變得過於強烈。As a result, in the yeast malt alcoholic beverage having an amount of 0.001% by weight relative to the amount of the wort of lemongrass, the evaluation of the grain odor was compared with the unfermented (control) fermented malt alcoholic beverage. It is reduced, but the grain odor reduction effect is not sufficient. It is understood that in the fermented malt alcoholic beverage in which the amount of the lemon grass added is 0.01% by weight or more, the evaluation of the grain odor is remarkably reduced, and the effect of reducing the grain odor of the lemon grass is sufficiently exerted. On the other hand, in the yeast malt alcoholic beverage in which the amount of lemongrass added was 0.5% by weight, the evaluation of the barley odor was high. In other words, it was confirmed that if the amount of lemon grass added is too small, the grain odor reducing effect is insufficient, and if the amount of lemon grass added is too large, the barley odor is too strong.
又，於該等6種醱酵麥芽酒精飲料中之萜烯類之中，對沈香醇、香草醇、及香葉酸之含量進行分析。各成分之測定係根據岸本先生等人於J. Agric. Food Chem. 2005,53,4701-4707中所揭示之啤酒花萜烯類分析之方法，使用GC(Gas Chromatography，氣相層析法)而進行。將萜烯分析之結果示於表4。其結果，確認檸檬草之添加量與醱酵麥芽酒精飲料中之香葉酸等香氣成分之含量相關。Further, among the terpenes in the six kinds of mashed malt alcoholic beverages, the contents of the linalol, the vanillyl alcohol, and the geranic acid were analyzed. The measurement of each component is carried out according to the method of analysis of hops and terpenes disclosed in J. Agric. Food Chem. 2005, 53, 4701-4707, using GC (Gas Chromatography). get on. The results of the terpene analysis are shown in Table 4. As a result, it was confirmed that the amount of the lemon grass added was related to the content of the aroma components such as geranic acid in the yeast malt alcoholic beverage.
調查醱酵麥芽酒精飲料中之檸檬草之添加時期對穀物氣味減少效果之影響。Investigate the effect of the addition period of lemongrass in the fermented malt alcoholic beverage on the odor reduction effect of the grain.
具體而言，向煮沸結束10分鐘前之麥芽汁或煮沸結束後之麥芽汁中，添加相對於麥芽汁量為0.02重量%之檸檬草，除此以外，以與實施例2相同之方式獲得醱酵麥芽酒精飲料。Specifically, in the same manner as in Example 2, the wort was added to the wort 10 minutes before the end of the boiling or the wort after the boiling was added to the amount of the wort in an amount of 0.02% by weight. Way to get a fermented malt alcoholic beverage.
於4℃下保存所獲得之2種醱酵麥芽酒精飲料後，進行針對各醱酵麥芽酒精飲料之穀物氣味及清爽香味之官能試驗。其後，將液溫調整為20℃，再次進行相同之官能試驗。穀物氣味及清爽香味之官能試驗，具體而言係將試驗釀造品A與B分別以遮蔽之方式提供給9名專業官能檢查員，按照五個等級評價(5：非常符合，4：符合，3：皆不是，2：不符合，1：完全不符合)進行評價。After storing the two kinds of fermented malt alcoholic beverages obtained at 4 ° C, a functional test for the grain odor and refreshing aroma of each of the fermented malt alcoholic beverages was carried out. Thereafter, the liquid temperature was adjusted to 20 ° C, and the same functional test was again performed. The functional test of grain odor and refreshing scent, in particular, the test brewing products A and B were separately provided to 9 professional inspectors in a masking manner, and evaluated according to five grades (5: very consistent, 4: compliant, 3 : No, 2: No, 1: Not at all) Evaluation.
將官能試驗之評價結果示於圖7及8。圖7表示與清爽香味相關之官能試驗之結果，圖8表示與穀物氣味相關之官能試驗之結果。進而將自專業官能檢查員得到之評論示於表5(針對4℃之醱酵麥芽酒精飲料之評論)及表6(針對20℃之醱酵麥芽酒精飲料之評論)。The evaluation results of the functional test are shown in Figs. 7 and 8. Figure 7 shows the results of a functional test relating to a refreshing scent, and Figure 8 shows the results of a functional test relating to grain odor. Further, comments received from professional inspectors are shown in Table 5 (for comments on fermented malt alcoholic beverages at 4 ° C) and Table 6 (for comments on fermented malt alcoholic beverages at 20 ° C).
如圖7及8或表5及6所示，醱酵麥芽酒精飲料之液溫無論為4℃之情形或為20℃之情形，於煮沸結束10分鐘前添加檸檬草之醱酵麥芽酒精飲料與煮沸結束後添加者相比，穀物氣味評價較高，清爽香味之評價較低。推測其原因在於，於煮沸結束10分鐘前添加時，源自於檸檬草之香氣成分由於持續之10分鐘之煮沸處理而蒸散，結果抑制穀物氣味之效果下降。因此，根據該等結果，認為檸檬草較佳為於煮沸結束後添加，於煮沸結束前添加之情形時，較佳為於煮沸即將結束前(例如煮沸結束5分鐘前以後等)添加，使得最終可殘留足夠量之特徵香氣類。As shown in Figures 7 and 8 or Tables 5 and 6, the liquid temperature of the fermented malt alcoholic beverage is either 4 ° C or 20 ° C, and the lemon grass is added to the yeast malt alcohol 10 minutes before the end of boiling. The beverage has a higher odor evaluation and a lower evaluation of the refreshing scent than the one after the end of boiling. It is presumed that the reason is that when the addition is 10 minutes before the end of the boiling, the aroma component derived from lemon grass is evaded by the boiling treatment for 10 minutes, and as a result, the effect of suppressing the grain odor is lowered. Therefore, based on these results, it is considered that lemongrass is preferably added after the end of boiling, and when it is added before the end of boiling, it is preferably added before the end of boiling (for example, 5 minutes before the end of boiling, etc.), so that finally A sufficient amount of characteristic aroma can be left.
藉由本發明之麥芽飲料之製造方法，可製造確保源自於麥子之飲用感，尤其是明顯減少造飲用時源自於麥芽之穀物氣味之麥芽飲料，因此可用於啤酒、發泡酒、無酒精啤酒等麥芽飲料之製造領域。According to the method for producing a malt beverage of the present invention, it is possible to produce a malt beverage which ensures a drinking sensation derived from wheat, in particular, a grain odor which is derived from malt which is significantly reduced in drinking, and thus can be used for beer or sparkling wine. , the production of malt beverages such as non-alcoholic beer.
圖1係表示於實施例1中，與於4℃下保存之各麥芽飲料之穀物氣味相關的官能試驗結果之圖。Fig. 1 is a graph showing the results of a functional test relating to the grain odor of each malt beverage stored at 4 ° C in Example 1.
圖2係表示於實施例1中，與將液溫設為20℃之各麥芽飲料之穀物氣味相關的官能試驗結果之圖。Fig. 2 is a graph showing the results of a functional test relating to the grain odor of each malt beverage having a liquid temperature of 20 ° C in Example 1.
圖3係表示於實施例2中，與各醱酵麥芽酒精飲料之清爽香味相關之官能試驗結果之圖。Fig. 3 is a graph showing the results of a functional test relating to the refreshing scent of each of the fermented malt alcoholic beverages in Example 2.
圖4係表示於實施例2中，與各醱酵麥芽酒精飲料之穀物氣味相關之官能試驗結果之圖。Fig. 4 is a graph showing the results of a functional test relating to the grain odor of each of the fermented malt alcoholic beverages in Example 2.
圖5係表示於實施例3中，與各醱酵麥芽酒精飲料之穀物氣味相關之官能試驗結果之圖。Fig. 5 is a graph showing the results of a functional test relating to the grain odor of each of the yeast malt alcoholic beverages in Example 3.
圖6係表示於實施例3中，與各醱酵麥芽酒精飲料之青澀氣味相關之官能試驗結果之圖。Fig. 6 is a graph showing the results of a functional test relating to the barley odor of each of the fermented malt alcoholic beverages in Example 3.
圖7係表示於實施例4中，與各麥芽飲料之清爽香味相關之官能試驗結果之圖。Fig. 7 is a graph showing the results of a functional test relating to the refreshing scent of each malt beverage in Example 4.
圖8係表示於實施例4中，與各麥芽飲料之穀物氣味相關之官能試驗結果之圖。Fig. 8 is a graph showing the results of a functional test relating to the grain odor of each malt beverage in Example 4.
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| JP6420044B2 (en) * | 2014-02-20 | 2018-11-07 | アサヒビール株式会社 | Fermented malt beverage |
| JP6714380B2 (en) * | 2016-02-19 | 2020-06-24 | サッポロビール株式会社 | Beverages and methods for improving the aroma of beverages |
| JP6789102B2 (en) * | 2016-12-27 | 2020-11-25 | サントリーホールディングス株式会社 | Beer-taste beverage and its manufacturing method |
| JP6827803B2 (en) * | 2016-12-27 | 2021-02-10 | サントリーホールディングス株式会社 | Beer-taste beverage and its manufacturing method |
| JP7053150B2 (en) * | 2017-01-24 | 2022-04-12 | キリンホールディングス株式会社 | Non-fermented beer taste beverage |
| JP7048324B2 (en) * | 2018-01-11 | 2022-04-05 | アサヒビール株式会社 | Fermented malt high alcoholic beverage |
| JP7316911B2 (en) * | 2019-11-08 | 2023-07-28 | サントリーホールディングス株式会社 | NON-SWEET BEVERAGE AND METHOD FOR PRODUCING NON-SWEET BEVERAGE |
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