JP2001333760A - Happoshu production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a low-malt beer having a flavor and a lather characteristic which are not inferior to those of conventional beer by reducing an unpleasant malt smell. SOLUTION: A method of producing malting liquor using malt and a larger amount of sub-raw materials, wherein a part or all of the sub-raw materials is converted into barley hydrolyzate.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing low-malt beer, in which malt is used in malt liquors using less malt than other auxiliary materials.

[0002]

2. Description of the Related Art Among alcoholic beverages using malt under the Japanese Liquor Tax Law, beer is made from malt as a main raw material, starch, such as rice, corn, starch, etc., hops and water as a raw material. Yes, the amount of malt used except water is 67% by weight
It is specified as above. On the other hand, in happoshu, the amount of malt used, excluding inland water, is 50% by weight or more and less than 66.7% by weight, and 25% by weight or more and less than 50% by weight.
There are three types with less than weight%.

[0003] Happoshu belongs to miscellaneous liquors using malt as a part of the raw material under the Japanese sake tax law, and both beer and happoshu use malt active enzymes or purified enzymes derived from mold. There is no difference in that it is an alcoholic beverage obtained by saccharifying starch as an auxiliary material, fermenting a saccharified solution, and decomposing it into alcohol and carbon dioxide. Therefore, the method of making low-malt beer does not basically differ greatly from the method of making beer, and can be made using a beer manufacturing apparatus.

[0004] In such a low-malt beer, even if the preparation and the like are manufactured under the same conditions, the taste and aroma (hereinafter referred to as "flavor") and foam are changed depending on the amount of malt used. In other words, if the amount of malt used is reduced and the amount of malt used is reduced relative to the amount of auxiliary materials other than malt, even if it is manufactured under the same conditions as beer, it will have a different flavor from normal beer. It is known that what you have is obtained. As the amount of malt used is reduced, so-called malting odors such as plastic S (sulfur) -based odors and burnt odors become noticeable, sour taste increases, aftertaste worsens, and foam The foam properties such as the durability of the foam (hereinafter referred to as "foam retention") and the adhesion of the foam to the glass (hereinafter referred to as "bubble") also deteriorate.

As a conventional technique for improving the flavor of happoshu, there are various methods as described below. For example, JP
No. 0-225287 discloses that the amount of amino nitrogen is adjusted by adding a protease during the charging step or by adding an amino acid after the charging step and before the fermentation step. A method for producing a low-malt beer that controls the amount of esters and higher alcohols produced and adjusts the flavor of the low-malt beer is disclosed.

JP-A-11-178564 discloses a method for producing a low-malt beer in which the flavor of the low-malt beer is adjusted by adding a yeast extract or an organic nitrogen source of peptone as a nutrient source for the yeast before the fermentation step. Is disclosed.

However, when both the commercially available Pilsner-type beer and the low-malt beer are subjected to a flavor identification test, as shown in Table 1 below, the low-malt beer clearly has a lower flavor than the normal beer. It was found that there was a peculiar malting odor.

[0008]

SUMMARY OF THE INVENTION An object of the present invention is to provide a low-malt beer having a flavor and a lather characteristic comparable to those of a conventional beer, by reducing the unpleasant malt flavor.

[0009]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, have replaced part or all of starch, such as rice, corn, and starch, used as an auxiliary material with barley decomposition products. As a result, it has been found that the flavor peculiar to happoshu is remarkably reduced and that happoshu with good foam characteristics can be produced, and the present invention has been completed.

[0010] That is, the present invention provides a method for producing low-malt beer using malt and a larger amount of auxiliary materials, wherein a part or all of the auxiliary materials is a barley hydrolyzate. The present invention relates to a method for producing sake.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS First, a barley decomposition product used in the present invention will be described. Barley hydrolyzate is saccharified by enzymatic reaction of barley mixed with barley malt at a specific ratio,
This refers to a concentrate of the obtained saccharified solution. Barley malt is not particularly limited as long as it is malted by an ordinary method. Barley is mainly used by wet pulverization. By adding water, the starch is pregelatinized to some extent by the saccharifying enzyme of the barley itself. About the mixing ratio (weight ratio) of barley and barley malt, barley: barley malt = 1: 2 to 10: 0,
Preferably 8: 1 to 20: 1, more preferably 9: 1.
Is good. If the amount of barley malt is greater than 1: 2, barley malt becomes expensive, and if barley is large, for example, barley: barley malt = saccharification when there is more barley than 20: 1 Enzymes are deficient, and a large amount of unhydrolyzed polysaccharide remains. Therefore, the sugar content is too high to make filtration and the like difficult, and a high-quality barley hydrolyzate cannot be produced, and a specific odor may be obtained. In such a case, it is preferable to supplement the saccharifying enzyme.

Saccharification by an enzyme in the production of a barley hydrolyzate is carried out by a saccharifying enzyme in malt, and it is preferable to further add α-amylase, β-amylase or the like to promote saccharification. Also, to break down the protein in barley,
The addition of a protease is also possible. After the enzymatic reaction treatment, the mixture is heated and concentrated to obtain a barley hydrolyzate used in the present invention. The concentration is usually about 50 to 80% solids. If it exceeds 80%, the viscosity becomes too high and handling becomes inconvenient. On the other hand, if the concentration is less than 50%, there is an inconvenience in that various germs easily grow, but the solid content concentration is most preferably 80%. % Or an area close thereto.

As the barley hydrolyzate, commercially available products can be used, for example, Extramalt manufactured by Novartis.
Liquid Regular is preferred. By using the barley hydrolyzate, it is possible to remove or reduce the characteristic after-taste with the plastic-like S-based odor and burnt odor peculiar to happo-shu, which is the drawback of the flavor of happo-shu, so-called happoshu and sour taste The barley hydrolyzate has a composition similar to that of beer wort, such as nitrogen sources, vitamins, and minerals, and is used in low-malt beer happoshu to produce other adjuncts, corn starch, corn grits, and liquid sugar. It is considered that the fermentation state of yeast is improved as compared with the case where such an auxiliary material that supplies almost only sugar is used. In addition, the use of the barley hydrolyzate to improve the foam properties such as sparkling and foaming of happoshu is thought to be due to the fact that the barley hydrolyzate contains a large amount of protein that improves foam.

The process of producing the low-malt beer of the present invention is the same as the ordinary beer production except that a barley hydrolyzate is added before the filtration step, and the ordinary beer production apparatus can be used as it is. In addition, the type of yeast used in the present invention may be appropriately selected in consideration of the flavor of the low-malt beer to be produced, and the like, and yeast used in normal beer production can be used. The amount of malt used may be less than twice the amount of the auxiliary material other than malt (less than 66.7% by weight of the material excluding water) as described above. The present invention is suitably used for the production of low-malt beer in which the amount of malt used is less than 25% by weight of the raw materials excluding water.

Next, a method for producing low-malt beer according to the present invention will be described with reference to FIG. A part of malt, which is the main raw material, and all or a part of the starchy sub-raw material are put into a brewing kettle, hot water is added, and these raw materials are mixed to liquefy to make a mash. The liquid temperature at this time is about 50 ° C., the temperature is gradually raised to a predetermined temperature, usually 65 to 68 ° C., and the temperature is maintained for a predetermined time (normally about 10 minutes), and then further raised to a step Predetermined temperature, usually 90 ~
The liquid temperature is raised to 100 ° C. and kept at this temperature for about 20 minutes. On the other hand, in the brewing tank, warm water is added to and mixed with the remaining malt, and a predetermined temperature, usually 35 to 50 ° C., is maintained for a predetermined time, usually about 20 to 90 minutes, to make a maiche,
The mashes in the charging pot are added to the mashes in the charging tank and united. Next, this mash is placed in a charging tank at a predetermined temperature, usually 60 to 68 ° C. for a predetermined time, usually 30 minutes.
The saccharification is performed by enzymatic action by holding for about 90 minutes. After completion of the saccharification step, filtration is performed in a wort filtration tank to obtain a transparent wort as a filtrate.

Next, the wort is transferred to a boiling pot, and hops are added and boiled. Put the boiled wort into a sedimentation tank called a whirlpool to remove the residual protein and other impurities.
Then, the mixture is cooled to an appropriate fermentation temperature by a plate cooler, usually 8 to 10 ° C, and then transferred to a fermentation tank. After putting cold wort into a fermentation tank and further adding an organic nitrogen source serving as a nutrient source for yeast, yeast is inoculated into the cold wort to perform fermentation. Next, the obtained fermented liquid is aged (post-fermented) to obtain the desired low-malt beer.

The barley hydrolyzate may be added in any of the mashing step, the wort boiling step, and the fermentation step in the charging pot and the charging tank, and may be performed before the fermentation liquid filtration step.
Also, 100% of the auxiliary raw material except for water may be made into a barley hydrolyzate, or the barley hydrolyzate may be used in part and other auxiliary raw materials such as corn starch may be used in combination. The ratio of barley hydrolyzate in all raw materials including malt (excluding water) is 1% or more, preferably 5% or more, more preferably 25% or more, and more preferably 25% or more as a 80% concentration of barley hydrolyzate. if there is,
It is possible to produce low-malt beer with almost no happoshu odor.

[0018]

EXAMPLES The present invention will be described below with reference to examples.
The present invention is not limited by these. In addition,
In the examples, Novartis Extr was used as a barley decomposition product.
Amalt Liquid Regular was used.

Test Example 1 (Happoshu Smelt) With respect to a commercially available Pilsner-type beer and happoshu, a discrimination test of beer and happoshu by flavor was conducted by 15 panelists.

[Table 1] As can be seen from Table 1, it is clear that happoshu has a unique flavor (happoshu odor).

Example 1 (Test brewing in a 200 L scale brewing facility) An outline of a 200 L scale brewing facility (see FIG. 1) and a production method are described. The temperature pattern of the charging pot, the charging tank, and the boiling pot can be freely set by using a steam jacket, and the temperature distribution in the inside can be kept uniform by a stirrer. The filtration tank is composed of a delamination machine and a stainless steel sieve that makes the accumulated malt layer uniform, where the mash is also filtered and separated into malt cake and wort. In a boiling pot, hops are added to the wort and the mixture is boiled, and the resulting residue such as protein is removed in a settling tank called a whirlpool. Then, it is cooled to an appropriate fermentation temperature by a plate cooler using water or the like as a refrigerant, and transferred to a 200 L fermentation tank whose temperature can be controlled by brine control.

Malt and barley decomposition product [barley: barley malt = 9:
1 (weight ratio), wort is manufactured using a total of 40 to 50 kg of auxiliary materials containing
Muddy yeast was added and fermented at a fermentation temperature of 6 to 12 ° C, and then stored at -1 ° C. The fermentation liquor was filtered to remove the yeast, and alcoholic beverages with the same malt usage ratio of 24% as low-malt beer with about 5% alcohol were produced. The effect on the flavor was investigated by changing the usage rate of barley hydrolyzate in all raw materials. The evaluation item is the presence or absence of malting odor, and the evaluation criteria are as shown in Table 2 below.

Presence / absence of malting liquor by barley hydrolyzate usage rate by 10 panelists

[Table 2] From the examples in Table 2, it was found that with the increase in the usage rate of the barley hydrolyzate, the malting odor was suppressed. Those with a usage rate of 25% or more had the same color and flavor as light-colored beer, and were also organoleptically the best.

Similarly, the effect on the foam was examined by changing the use rate of the barley hydrolyzate in all the raw materials. Evaluation items were sigma value (Σ) of foam retention and Primary with foam as foam properties.
If the Lacing Index (PLI) shows a high value in each case, it is considered that the foam characteristics are good.

Changes in foam properties depending on the percentage of barley hydrolyzate used

[Table 3] From the data in Table 3, it was found that the foam properties were improved with an increase in the use ratio of the barley hydrolyzate. At a usage rate of 5%, the foaming property was higher than that of a commercial low-malt beer, and foam properties comparable to that of beer were obtained. To investigate the cause, the amounts of 40 KDa protein and the total protein, which are said to be involved in foam, were examined.

Variation in protein content due to barley hydrolyzate usage

[Table 4] From the results in Table 4, it can be seen that the increase in the use ratio of the barley hydrolyzate
OKDa protein and total protein increased, which was thought to be involved in improving foam properties.

Example 2 (Test brewing in 3000L scale brewing equipment) The 3000L scale brewing equipment is a scale-up of the 200L scale brewing equipment shown in FIG. All the movements can be performed by an automatic process, and more accurately and strictly sensory evaluation can be performed on the fermented liquor produced more accurately. Using this equipment, the raw materials were scaled up, and two test brews were performed using the same barley hydrolyzate as in Example 1 in the same manner as the 200 L scale brewing equipment, with the usage rates of 0% and 25%. Was. Alcoholic beverages produced by this test brewing and having a malt usage ratio of 25% or less of 5% alcohol were compared with commercially available low-malt beer for organoleptic evaluation.

The evaluation items are (1) overall evaluation, (2) beer likeness, and (3) presence or absence of malting odor, and the evaluation criteria are as follows.

[Table 5]

Presence or absence of malting liquor based on barley hydrolyzate usage rate by 11 panelists

[Table 6] From the results in Table 6, in the sample brew using 25% of the barley hydrolyzate, there was only one panelist who pointed out that there was a happoshu odor, indicating that the happoshu odor was significantly reduced compared to the commercial happoshu. I understood. In addition, the overall evaluation / beer likeness was about 1 point higher than that of a product that did not use a barley hydrolyzate or a commercial low-malt beer, and there was a significant difference at a risk rate of 5%. In the case of using 25% of the barley hydrolyzate, the foam retention Δ value was 127 and the foamed PLI value was 6.0, which was comparable to that of beer.
In other words, it has been clarified that the reduction of the malt odor and the foam characteristics comparable to that of beer lead to an improvement in the beer quality, which promotes an improvement in the overall evaluation.

[0029]

According to the present invention, it is possible to provide a low-malt beer having reduced flavor peculiar to low-malt beer and having comparable flavor and foam characteristics as compared with conventional beer.

[Brief description of the drawings]

FIG. 1 shows an example of a manufacturing process diagram of the present invention.

Claims (2)

[Claims] 1. A method for producing low-malt beer using malt and a larger amount of sub-raw material, wherein a part or all of the sub-raw material is converted to barley hydrolyzate. . 2. The method according to claim 1, wherein the amount of malt used is less than 25% by weight of the raw materials excluding water.