JP2015123041A - Fermented malt beverage - Google Patents
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- 235000021577 malt beverage Nutrition 0.000 title claims abstract description 64
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 78
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 claims abstract description 62
- UENWRTRMUIOCKN-UHFFFAOYSA-N benzyl thiol Chemical compound SCC1=CC=CC=C1 UENWRTRMUIOCKN-UHFFFAOYSA-N 0.000 claims abstract description 55
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- DTGKSKDOIYIVQL-WEDXCCLWSA-N (+)-borneol Chemical compound C1C[C@@]2(C)[C@@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-WEDXCCLWSA-N 0.000 description 2
- REPVLJRCJUVQFA-UHFFFAOYSA-N (-)-isopinocampheol Natural products C1C(O)C(C)C2C(C)(C)C1C2 REPVLJRCJUVQFA-UHFFFAOYSA-N 0.000 description 2
- YWHLKYXPLRWGSE-UHFFFAOYSA-N Dimethyl trisulfide Chemical compound CSSSC YWHLKYXPLRWGSE-UHFFFAOYSA-N 0.000 description 2
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- 206010015535 Euphoric mood Diseases 0.000 description 1
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- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- -1 barley and wheat Chemical compound 0.000 description 1
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Landscapes
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
本発明は、発酵原料に対する麦芽の使用比率が低く、麦芽オフフレーバー（麦芽由来のオフフレーバー、麦芽臭）が少ないにもかかわらず、コクが強く、かつ華やかな香りを有する発酵麦芽飲料に関する。 The present invention relates to a fermented malt beverage having a low richness and a gorgeous fragrance despite the low use ratio of malt to fermentation raw materials and a small amount of malt off-flavor (malt-derived off-flavor, malt odor).
ビールは古くから世界中で愛飲されている、代表的な酒類である。また、ビールに続く新たなアルコール飲料として、発泡酒等の麦芽以外にも様々な副原料を使用したビールテイスト飲料の開発が盛んである。ビール等の発酵麦芽飲料に特有の飲み応えやコク感は、その多くを麦芽由来の香味成分に依存している。例えば、麦芽の使用比率が低い発酵麦芽飲料では、すっきりした味感を達成できるが、ビールに比べ、味わいやコク感が不足し易いという傾向がある。 Beer is a typical liquor that has been loved around the world since ancient times. Further, as a new alcoholic beverage following beer, beer-taste beverages using various auxiliary materials other than malt such as happoshu are actively developed. Much of the response and richness peculiar to fermented malt beverages such as beer depend on malt-derived flavor components. For example, a fermented malt beverage having a low use ratio of malt can achieve a refreshing taste, but tends to lack a taste and richness compared to beer.
一方で、麦芽には、「麦臭さ」や「穀物臭」といわれる特有の臭いの成分も多く含まれており、麦芽を原料とする麦芽飲料においては、この麦芽オフフレーバーが官能的に問題となっている。特に、止渇感・ドリンカビリティーを主たる特徴とする発酵麦芽飲料では、麦芽オフフレーバーはよりネガティブに働く傾向がある。 On the other hand, malt contains many components with unique odors called “wheat odor” and “grain odor”, and in malt beverages made from malt, this malt off-flavor is a sensory problem. It has become. In particular, in a fermented malt beverage mainly characterized by a feeling of thirst and a drinkability, malt off-flavor tends to work more negatively.
ビールテイスト飲料のコクやビールらしい香味を改善するための方法が幾つか提案されている。例えば、特許文献１には、ビールに含まれる香味物質のうち、高級アルコール類又はエーテル類と、フラノン類、ラクトン類、又はアルデヒド類とを組み合わせた香味成分混合物を添加することにより、ビールテイスト飲料のコクやビールらしい香味を改善し得ることが記載されている。 Several methods for improving the richness and beer-like flavor of beer-taste beverages have been proposed. For example, Patent Document 1 discloses a beer-taste beverage by adding a flavor component mixture in which higher alcohols or ethers and furanones, lactones, or aldehydes are combined among flavor substances contained in beer. It is described that it can improve the richness and flavor of beer.
本発明は、発酵原料に対する麦芽の使用比率が低く、麦芽オフフレーバーが少ないにもかかわらず、コクが強く、かつ華やかな香りを有する発酵麦芽飲料を提供することを目的とする。 An object of the present invention is to provide a fermented malt beverage having a strong richness and a gorgeous fragrance despite the low use ratio of malt to fermentation raw materials and a small amount of malt off-flavor.
本発明者らは、上記課題を解決すべく鋭意研究した結果、麦芽オフフレーバーを抑えるべく発酵原料に対する麦芽の使用比率を２５質量％未満に抑えた発酵麦芽飲料において、飲料におけるベンゼンメタンチオール（ＢＭＴ）（ＣＡＳ番号：１００−５３−８）の含有量とリナロール含有量を所定の範囲内に調整することにより、コクを高め、かつ華やかな香りを付与し得ることを見出し、本発明を完成させた。 As a result of diligent research to solve the above-mentioned problems, the present inventors have found that in a fermented malt beverage in which the use ratio of malt to fermentation raw materials is suppressed to less than 25% by mass in order to suppress malt off-flavor, benzenemethanethiol (BMT) in beverages ) By adjusting the content of (CAS number: 100-53-8) and the content of linalool within a predetermined range, it was found that the body could be enhanced and a gorgeous scent could be imparted, and the present invention was completed. It was.
すなわち、本発明に係る発酵麦芽飲料は、下記［１］〜［５］である。
［１］ 発酵原料の麦芽比率が２５質量％未満であり、ベンゼンメタンチオール含有量が３〜５ｐｐｔであり、リナロール含有量が４〜８ｐｐｂであることを特徴とする、発酵麦芽飲料。
［２］ ベンゼンメタンチオール含有量が４〜５ｐｐｔである、前記［１］の発酵麦芽飲料。
［３］ リナロール含有量が６〜８ｐｐｂである、前記［１］又は［２］の発酵麦芽飲料。
［４］ ホップを原料とする、前記［１］〜［３］のいずれかの発酵麦芽飲料。
［５］ ベンゼンメタンチオール又はリナロールが原料として含有されている、前記［１］〜［４］のいずれかの発酵麦芽飲料。
That is, the fermented malt beverage according to the present invention includes the following [1] to [5].
[1] A fermented malt beverage having a malt ratio of a fermentation raw material of less than 25% by mass, a benzenemethanethiol content of 3 to 5 ppt, and a linalool content of 4 to 8 ppb.
[2] The fermented malt beverage according to [1], wherein the benzenemethanethiol content is 4 to 5 ppt.
[3] The fermented malt beverage according to [1] or [2], wherein the linalool content is 6 to 8 ppb.
[4] The fermented malt beverage according to any one of [1] to [3], wherein hops are used as a raw material.
[5] The fermented malt beverage according to any one of [1] to [4], wherein benzenemethanethiol or linalool is contained as a raw material.
本発明により、麦芽オフフレーバーが少ない上に、コクが強く、かつ華やかな香りを有する発酵麦芽飲料を得ることができる。 According to the present invention, it is possible to obtain a fermented malt beverage having a small malt off-flavor, a strong body and a gorgeous aroma.
本発明及び本願明細書において、発酵麦芽飲料とは、発酵原料として麦芽を使用し、かつ発酵工程を経て製造される飲料を意味する。本発明に係る発酵麦芽飲料は、アルコール含有量に関わらず、ビールと同等の又はそれと似た風味・味覚及びテクスチャーを有し、高い止渇感・ドリンカビリティーを有する発泡性飲料である。すなわち、本発明に係る発酵麦芽飲料は、アルコール飲料であってもよく、アルコール含量が１容量％未満であるいわゆるノンアルコール飲料又はローアルコール飲料であってもよい。発酵麦芽飲料としては、具体的には、ビール、麦芽を原料とする発泡酒、ローアルコール発泡性飲料、ノンアルコールビール等のビールテイスト飲料が挙げられる。その他、麦芽を原料とし、発酵工程を経て製造された飲料を、アルコール含有蒸留液と混和して得られたリキュール類であってもよい。アルコール含有蒸留液とは、蒸留操作により得られたアルコールを含有する溶液であり、スピリッツ等の一般に蒸留酒に分類されるものを用いることができる。 In this invention and this-application specification, a fermented malt drink means the drink which uses malt as a fermentation raw material and is manufactured through a fermentation process. The fermented malt beverage according to the present invention is a sparkling beverage having a flavor, taste and texture equivalent to or similar to beer regardless of the alcohol content, and having a high feeling of thirst and drinkability. That is, the fermented malt beverage according to the present invention may be an alcoholic beverage, or a so-called non-alcoholic beverage or low-alcoholic beverage having an alcohol content of less than 1% by volume. Specific examples of the fermented malt beverage include beer-taste beverages such as beer, sparkling liquor using malt as a raw material, low alcohol sparkling beverage, and non-alcohol beer. In addition, liqueurs obtained by mixing malt as a raw material and a beverage produced through a fermentation process with an alcohol-containing distillate may be used. The alcohol-containing distillate is a solution containing an alcohol obtained by a distillation operation, and those generally classified as spirits such as spirits can be used.
本発明に係る発酵麦芽飲料を製造するための発酵原料は、麦芽を含有するが、麦芽比率は２５質量％未満である。麦芽を発酵原料として用いることにより、ビールテイストがよりはっきりとした発酵麦芽飲料を製造することができる。また、発酵原料に占める麦芽比率が低いことにより、麦芽オフフレーバーの少ない発酵麦芽飲料が得られる。発酵原料に用いる麦芽は、大麦麦芽であってもよく、小麦麦芽であってもよい。また、シロップ、エキス等として用いることもできるが、粉砕処理して得られる麦芽粉砕物として用いることが好ましい。麦芽粉砕物としては、大麦、例えば二条大麦を、常法により発芽させ、これを乾燥後、所定の粒度に粉砕したものが挙げられる。 Although the fermentation raw material for manufacturing the fermented malt drink which concerns on this invention contains malt, the malt ratio is less than 25 mass%. By using malt as a fermentation raw material, a fermented malt beverage with a clearer beer taste can be produced. Moreover, the fermented malt drink with few malt off-flavors is obtained because the malt ratio which occupies for a fermentation raw material is low. The malt used for the fermentation raw material may be barley malt or wheat malt. Moreover, although it can also be used as a syrup, an extract, etc., it is preferable to use as a malt ground material obtained by grind | pulverizing. Examples of the pulverized malt include barley, for example, Nijo barley, germinated by a conventional method, dried, and then pulverized to a predetermined particle size.
麦芽由来の成分の中には、ビールテイストを実現するために重要な役割を果たすものもある。このため、麦芽比率が低いビールテイスト飲料は、ビール等の麦芽比率の高いビールテイスト飲料よりも、麦芽オフフレーバーは低いものの、ビールテイスト特有の香味やコクが低下してしまうという問題がある。 Some malt-derived ingredients play an important role in achieving a beer taste. For this reason, the beer taste drink with a low malt ratio has a problem that the flavor and richness peculiar to a beer taste will fall, although a malt off-flavor is lower than a beer taste drink with a high malt ratio, such as beer.
本発明に係る発酵麦芽飲料は、ＢＭＴ含有量が３〜５ｐｐｔと高いため、麦芽の使用比率が低いにもかかわらず、充分なコクを有する。本発明に係る発酵麦芽飲料のＢＭＴ含有量としては、４〜５ｐｐｔがより好ましい。本発明に係る発酵麦芽飲料のＢＭＴ含有量は、例えば、ＧＣ−ＭＳ（ガスクロマトグラフ質量分析）により定量することができる。 Since the fermented malt beverage according to the present invention has a high BMT content of 3 to 5 ppt, the fermented malt beverage has sufficient body despite the low use ratio of malt. As BMT content of the fermented malt drink which concerns on this invention, 4-5ppt is more preferable. The BMT content of the fermented malt beverage according to the present invention can be quantified by, for example, GC-MS (gas chromatograph mass spectrometry).
発酵麦芽飲料中のＢＭＴは、主に原料に由来するものと、発酵工程において酵母により生産されるものとがある。ＢＭＴを補完して、ＢＭＴ含有量を従来の麦芽比率２５質量％未満の発酵麦芽飲料よりも高い３〜５ｐｐｔに調節する方法としては、例えば、合成の又は天然物から抽出・精製されたＤＭＴＳ自体を添加剤として添加する方法や、ＤＭＴＳを含有する香料を添加剤として添加する方法が挙げられる。また、発酵工程においてＢＭＴを生産させる方法としては、発酵開始時の溶存酸素量をコントロールする方法等が挙げられる。 BMT in fermented malt beverages is mainly derived from raw materials and produced by yeast in the fermentation process. As a method of complementing BMT and adjusting the BMT content to 3 to 5 ppt higher than a conventional malt beverage having a malt ratio of less than 25% by mass, for example, DMTS itself, which is synthetic or extracted and purified from a natural product And a method of adding a fragrance containing DMTS as an additive. Examples of the method for producing BMT in the fermentation process include a method for controlling the amount of dissolved oxygen at the start of fermentation.
本発明に係る発酵麦芽飲料は、リナロール含有量が４〜８ｐｐｂである。リナロール含有量を前記範囲内に調節することにより、華やかな香りが増強され、嗜好性の高い発酵麦芽飲料となる。本発明に係る発酵麦芽飲料のリナロール含有量としては、６〜８ｐｐｂがより好ましい。なお、発酵麦芽飲料中のリナロール含有量は、ＧＣ−ＭＳ（ガスクロマトグラフ質量分析）により定量することができる。 The fermented malt beverage according to the present invention has a linalool content of 4 to 8 ppb. By adjusting the linalool content within the above range, a gorgeous scent is enhanced and a fermented malt beverage with high palatability is obtained. The linalool content of the fermented malt beverage according to the present invention is more preferably 6 to 8 ppb. In addition, the linalool content in fermented malt drink can be quantified by GC-MS (gas chromatograph mass spectrometry).
リナロール含有量を前記範囲内に調節する方法としては、リナロールを含有する物質を原料として用いる方法が挙げられる。例えば、リナロールを含有する品種のホップを適当量、原料として用いることにより、発酵麦芽飲料のリナロール含有量を４〜８ｐｐｂに調節することができる。また、合成の又は天然物から抽出・精製されたリナロール自体を添加剤として添加してもよく、リナロールを含有する香料を添加剤として添加してもよい。 Examples of a method for adjusting the linalool content within the above range include a method using a material containing linalool as a raw material. For example, the linalool content of the fermented malt beverage can be adjusted to 4 to 8 ppb by using an appropriate amount of hops of varieties containing linalool as raw materials. Further, linalool itself, which is synthetic or extracted / purified from a natural product, may be added as an additive, and a fragrance containing linalool may be added as an additive.
本発明に係る発酵麦芽飲料は、ＢＭＴ含有量とリナロール含有量を所定の範囲内に調整する以外は、その他の麦芽を原料とし、発酵工程を経て製造されるビールや発泡酒等の製造方法と同様にして製造することができる。具体的には、例えば、仕込（糖液調製）、発酵、貯酒、濾過の工程で製造することができる。 The fermented malt beverage according to the present invention, except for adjusting the BMT content and the linalool content within a predetermined range, uses other malt as a raw material, and a production method such as beer or sparkling liquor produced through a fermentation process, It can be manufactured in the same manner. Specifically, for example, it can be produced by the steps of preparation (sugar solution preparation), fermentation, storage, and filtration.
まず、仕込工程（糖液調製工程）として、麦芽を含有する発酵原料から糖液を調製する。具体的には、麦芽を含む発酵原料と原料水とを含む混合物を調製して加温し、発酵原料の澱粉質を糖化させる。 First, as a preparation step (sugar solution preparation step), a sugar solution is prepared from a fermentation raw material containing malt. Specifically, a mixture containing a fermentation raw material containing malt and raw water is prepared and heated to saccharify the starch material of the fermentation raw material.
麦芽以外の発酵原料としては、穀物原料のみを用いてもよく、糖質原料のみを用いてもよく、両者を混合して用いてもよい。穀物原料としては、例えば、大麦や小麦等の麦芽以外の麦類、米、トウモロコシ、大豆等の豆類、イモ類等が挙げられる。穀物原料は、穀物シロップ、穀物エキス等として用いることもできるが、粉砕処理して得られる穀物粉砕物として用いることが好ましい。穀物類の粉砕処理は、常法により行うことができる。穀物粉砕物としては、コーンスターチ、コーングリッツ等のように、粉砕処理の前後において通常なされる処理を施したものであってもよい。また、本発明において用いられる麦芽以外の穀物原料としては、１種類の穀物原料であってもよく、複数種類の穀物原料を混合したものであってもよい。例えば、麦芽粉砕物と、米やトウモロコシの粉砕物を混合したものを発酵原料として用いてもよい。糖質原料としては、例えば、液糖等の糖類が挙げられる。 As a fermentation raw material other than malt, only a cereal raw material may be used, only a saccharide raw material may be used, or both may be used in combination. Examples of cereal raw materials include wheat other than malt such as barley and wheat, beans such as rice, corn, and soybean, and potatoes. The grain raw material can be used as a grain syrup, a grain extract or the like, but is preferably used as a ground grain product obtained by a grinding process. Grain pulverization can be carried out by a conventional method. The pulverized cereal may be a corn starch, corn grits, or the like that has been subjected to a treatment usually performed before and after the pulverization treatment. Moreover, as a grain raw material other than malt used in the present invention, one kind of grain raw material may be used, or a mixture of a plurality of kinds of grain raw materials may be used. For example, a mixture of a malt pulverized product and a pulverized product of rice or corn may be used as a fermentation raw material. Examples of the saccharide raw material include saccharides such as liquid sugar.
発酵原料と原料水とを含む混合物には、その他の副原料を加えてもよい。当該副原料としては、例えば、ホップ、食物繊維、果汁、苦味料、着色料、香草、香料等が挙げられる。また、必要に応じて、α−アミラーゼ、グルコアミラーゼ、プルラナーゼ等の糖化酵素やプロテアーゼ等の酵素剤を添加することができる。 Other auxiliary materials may be added to the mixture containing the fermentation raw material and raw water. Examples of the auxiliary material include hops, dietary fiber, fruit juice, bitters, coloring agents, herbs, and fragrances. Moreover, enzyme agents, such as saccharification enzymes, such as (alpha) -amylase, glucoamylase, and pullulanase, and protease, can be added as needed.
糖化処理は、麦芽をはじめとする穀物原料由来の酵素や、別途添加した酵素を利用して行う。糖化処理時の温度や時間は、用いた穀物原料等の種類、発酵原料全体に占める穀物原料の割合、添加した酵素の種類や混合物の量、目的とする発酵麦芽飲料の品質等を考慮して、適宜調整される。例えば、糖化処理は、麦芽等を含む混合物を３５〜７０℃で２０〜９０分間保持する等、常法により行うことができる。 The saccharification treatment is performed using an enzyme derived from a grain raw material such as malt or an enzyme added separately. The temperature and time during the saccharification treatment take into account the type of cereal raw material used, the proportion of cereal raw material in the total fermentation raw material, the type of enzyme added and the amount of the mixture, the quality of the desired fermented malt beverage, etc. , Adjusted as appropriate. For example, the saccharification treatment can be performed by a conventional method such as holding a mixture containing malt or the like at 35 to 70 ° C. for 20 to 90 minutes.
糖化処理後に得られた糖液を煮沸することにより、煮汁（糖液の煮沸物）を調製することができる。糖液は、煮沸処理前に濾過し、得られた濾液を煮沸処理することが好ましい。また、麦芽エキスとその他の糖液の混合液に温水を加えたものを、糖化処理後に得られた糖液の濾液の替わりに、又は当該濾液に加えて用い、これを煮沸してもよい。煮沸方法及びその条件は、適宜決定することができる。 By boiling the sugar solution obtained after the saccharification treatment, a boiled juice (boiled sugar solution) can be prepared. The sugar solution is preferably filtered before boiling, and the obtained filtrate is preferably boiled. Further, a mixture of malt extract and other sugar liquid added with warm water may be used in place of the filtrate of the sugar liquid obtained after the saccharification treatment or in addition to the filtrate and boiled. The boiling method and its conditions can be determined as appropriate.
煮沸処理前又は煮沸処理中に、香草等を適宜添加することにより、所望の香味を有する発酵麦芽飲料を製造することができる。特にホップは、煮沸処理前又は煮沸処理中に添加することが好ましい。ホップの存在下で煮沸処理することにより、ポリフェノールをはじめとするホップの風味・香気成分を効率よく煮出することができる。ホップの添加量や添加態様（例えば数回に分けて添加するなど）、煮沸条件等は、最終製品たる発酵麦芽飲料の目的とする品質等を考慮して適宜調整することが好ましい。 A fermented malt beverage having a desired flavor can be produced by appropriately adding herbs before or during the boiling treatment. In particular, hops are preferably added before or during the boiling process. By boiling in the presence of hops, it is possible to efficiently boil flavor and aroma components of hops including polyphenols. It is preferable that the amount of hops added, the mode of addition (for example, adding in several portions), the boiling conditions, etc. are appropriately adjusted in consideration of the intended quality of the fermented malt beverage as the final product.
仕込工程後、発酵工程前に、調製された煮汁から、沈殿により生じたタンパク質等の粕を除去することが好ましい。粕の除去は、いずれの固液分離処理で行ってもよいが、一般的には、ワールプールと呼ばれる槽を用いて沈殿物を除去する。この際の煮汁の温度は、１５℃以上であればよく、一般的には５０〜８０℃程度で行われる。粕を除去した後の煮汁（濾液）は、プレートクーラー等により適切な発酵温度まで冷却する。 After the preparation process and before the fermentation process, it is preferable to remove protein and other soot produced by precipitation from the prepared broth. The removal of the soot may be performed by any solid-liquid separation process, but in general, the precipitate is removed using a tank called a whirlpool. The temperature of the broth at this time should just be 15 degreeC or more, and is generally performed at about 50-80 degreeC. The broth (filtrate) after removing the koji is cooled to an appropriate fermentation temperature with a plate cooler or the like.
次いで、発酵工程として、冷却した濾液に酵母を接種して、発酵を行う。冷却した濾液は、そのまま発酵工程に供してもよく、所望のエキス濃度に調整した後に発酵工程に供してもよい。発酵に用いる酵母は特に限定されるものではなく、通常、酒類の製造に用いられる酵母の中から適宜選択して用いることができる。上面発酵酵母であってもよく、下面発酵酵母であってもよいが、大型醸造設備への適用が容易であることから、下面発酵酵母であることが好ましい。 Next, as a fermentation process, yeast is inoculated into the cooled filtrate to perform fermentation. The cooled filtrate may be subjected to the fermentation process as it is, or may be subjected to the fermentation process after adjusting to a desired extract concentration. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts used for producing alcoholic beverages. Although it may be a top fermentation yeast or a bottom fermentation yeast, it is preferably a bottom fermentation yeast because it can be easily applied to large-scale brewing facilities.
また、発酵工程におけるアルコール発酵を抑制することにより、発酵により生成されるアルコール量がより低減される。したがって、特に、アルコール濃度が１容量％未満のノンアルコールビール等の非常にアルコール濃度が低い発酵麦芽飲料を製造する場合には、発酵工程における発酵度を下げることも好ましい。 Moreover, the amount of alcohol produced | generated by fermentation is reduced more by suppressing alcoholic fermentation in a fermentation process. Therefore, particularly when producing a fermented malt beverage having a very low alcohol concentration, such as a non-alcohol beer having an alcohol concentration of less than 1% by volume, it is also preferable to lower the degree of fermentation in the fermentation process.
さらに、貯酒工程として、得られた発酵液を、貯酒タンク中で熟成させ、０℃程度の低温条件下で貯蔵し安定化させた後、濾過工程として、熟成後の発酵液を濾過することにより、酵母及び当該温度域で不溶なタンパク質等を除去して、目的の発酵麦芽飲料を得ることができる。当該濾過処理は、酵母を濾過除去可能な手法であればよく、例えば、珪藻土濾過、平均孔径が４〜５μｍ程度のフィルターによるフィルター濾過等が挙げられる。 Furthermore, as a sake storage process, the obtained fermented liquor is aged in a storage tank, stored and stabilized under a low temperature condition of about 0 ° C., and then filtered as a filtration process. The target fermented malt beverage can be obtained by removing yeast and proteins insoluble in the temperature range. The said filtration process should just be a method which can filter and remove yeast, for example, diatomaceous earth filtration, filter filtration with a filter whose average pore diameter is about 4-5 micrometers, etc. are mentioned.
また、所望のアルコール濃度とするために、濾過後に適量の加水を行って希釈してもよい。得られた発酵麦芽飲料は、通常、充填工程により瓶詰めされて、製品として出荷される。 Moreover, in order to make it a desired alcohol concentration, you may dilute by performing an appropriate amount of water after filtration. The obtained fermented malt beverage is usually bottled by a filling process and shipped as a product.
その他、酵母による発酵工程以降の工程において、例えばスピリッツと混和することにより、酒税法におけるリキュール類に相当する発酵麦芽飲料を製造することができる。スピリッツの添加は、アルコール濃度の調整のための加水前であってもよく、加水後であってもよい。添加するスピリッツは、より好ましい麦感を有する発酵麦芽飲料を製造し得ることから、麦スピリッツが好ましい。 In addition, the fermented malt drink equivalent to the liqueur in liquor tax law can be manufactured, for example by mixing with spirits in the process after the fermentation process by yeast. The addition of spirits may be before or after addition for adjusting the alcohol concentration. Since the spirit to add can manufacture the fermented malt drink which has a more preferable malt feeling, a wheat spirit is preferable.
合成の又は天然物から抽出・精製されたＢＭＴや、合成の又は天然物から抽出・精製されたリナロールを原料として添加する場合、これらを添加する時期は、最終製品中にＢＭＴやリナロールが残留可能な添加時期であれば特に限定されるものではない。添加後に分解や変性、揮発による損失等のリスクが小さいため、ＢＭＴやリナロールは、糖化処理後の糖液や、発酵後の発酵液、濾過後の濾液に添加することが好ましい。より詳細には、糖液に添加する場合には、糖化処理後に直ちに添加してもよく、煮沸後の糖液（煮汁）に添加してもよく、煮沸後沈殿物除去後の糖液に添加してもよく、酵母接種前の冷却済の糖液に添加してもよい。 When synthetic or natural product extracted / purified BMT or synthetic or natural product extracted / purified linalool is added as a raw material, BMT and linalool may remain in the final product when they are added. There is no particular limitation as long as the addition time is appropriate. BMT and linalool are preferably added to the sugar solution after saccharification treatment, the fermentation solution after fermentation, and the filtrate after filtration because the risk of loss due to decomposition, modification, volatilization, etc. is small after addition. More specifically, when added to the sugar solution, it may be added immediately after the saccharification treatment, may be added to the boiled sugar solution (boiled juice), or added to the sugar solution after the precipitate is removed after boiling. Alternatively, it may be added to the cooled sugar solution before yeast inoculation.
次に実施例及び参考例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例等に限定されるものではない。 EXAMPLES Next, although an Example and a reference example are shown and this invention is demonstrated further in detail, this invention is not limited to a following example etc.
［参考例１］
発酵原料として麦芽粉砕物とコーンスターチを用いて、ビールテイストの発酵麦芽飲料における麦芽オフフレーバーの強さに対する麦芽比率の影響を調べた。具体的には、麦芽比率が２０、４０、又は６０質量％となるように麦芽粉砕物とコーンスターチを混合した混合物を、発酵原料として用いた。
まず、２００Ｌスケールの仕込設備を用いて、発酵麦芽飲料の製造を行った。仕込槽に、４０ｋｇの発酵原料及び１６０Ｌの原料水を投入し、当該仕込槽内の混合物を常法に従って加温して糖化液を製造した。得られた糖化液を濾過し、得られた濾液にホップを添加した後、煮沸して麦汁（穀物煮汁）を得た。次いで、８０〜９９℃程度の麦汁を沈降槽に移して沈殿物を分離、除去した後、約７℃に冷却した。当該冷麦汁にビール酵母を接種し、約１０℃で７日間発酵させた後、７日間貯酒タンク中で熟成させた。熟成後の発酵液をフィルター濾過（平均孔径：０．６５μｍ）し、目的の発酵麦芽飲料を得た。
[Reference Example 1]
The influence of the malt ratio on the strength of malt off-flavor in fermented malt beverages of beer taste was investigated using malt pulverized product and corn starch as fermentation raw materials. Specifically, a mixture obtained by mixing a malt pulverized product and corn starch so that the malt ratio was 20, 40, or 60% by mass was used as a fermentation raw material.
First, a fermented malt beverage was produced using a 200 L scale preparation facility. Into the charging tank, 40 kg of fermentation raw material and 160 L of raw material water were added, and the mixture in the charging tank was heated according to a conventional method to produce a saccharified solution. The obtained saccharified solution was filtered, and hops were added to the obtained filtrate, followed by boiling to obtain wort (cereal broth). Next, the wort of about 80 to 99 ° C. was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 7 ° C. The cold wort was inoculated with beer yeast, fermented at about 10 ° C. for 7 days, and then aged in a storage tank for 7 days. The fermented liquor after aging was filtered (average pore size: 0.65 μm) to obtain the desired fermented malt beverage.
得られた発酵麦芽飲料の麦芽オフフレーバーについて、６名の訓練されたビール専門パネリストによる官能検査を行った。この結果、麦芽比率６０質量％の発酵麦芽飲料では麦芽オフフレーバーが感じられたが、麦芽比率４０質量％の発酵麦芽飲料では麦芽オフフレーバーはあまり感じられず、麦芽比率２０質量％の発酵麦芽飲料では麦芽オフフレーバーは感じられなかった。すなわち、発酵原料に対する麦芽比率の低下により、麦芽オフフレーバーが低減されることが確認された。 About the malt off-flavor of the obtained fermented malt drink, the sensory test by the 6 trained beer specialty panelists was performed. As a result, the malt off-flavor was felt in the fermented malt beverage having a malt ratio of 60% by mass, but the malt off-flavor was hardly felt in the fermented malt beverage having a malt ratio of 40% by mass, and the fermented malt beverage having a malt ratio of 20% by mass. So I didn't feel malt off flavor. That is, it was confirmed that malt off-flavor was reduced by the reduction of the malt ratio with respect to the fermentation raw material.
［実施例１］
ＢＭＴ及びリナロールを適宜添加することにより濃度を調整した麦芽比率２５質量％未満のビールテイストの発酵麦芽飲料について、コク、華やかさ等の官能評価を行った。
具体的には、麦芽比率が２４質量％となるように麦芽粉砕物とコーンスターチを混合した混合物を、発酵原料として用い、ビール酵母接種前の冷麦汁に、ＢＭＴ（香料）とリナロール（香料）を飲料中の最終濃度が表１に示す濃度になるように添加した以外は参考例１と同様にして発酵麦芽飲料を製造した。
[Example 1]
Sensory evaluation of richness, gorgeousness, etc. was performed about the fermented malt drink of the beer taste less than 25 mass% which adjusted the density | concentration by adding BMT and a linalool suitably.
Specifically, a mixture of malt pulverized product and corn starch mixed so that the malt ratio is 24% by mass is used as a fermentation raw material, and BMT (fragrance) and linalool (fragrance) are added to cold wort before inoculation with brewer's yeast. A fermented malt beverage was produced in the same manner as in Reference Example 1, except that the final concentration in the beverage was the concentration shown in Table 1.
なお、発酵麦芽飲料中のＢＭＴ含有量（濃度）は、ＧＣ−ＭＳ分析により定量した。 The BMT content (concentration) in the fermented malt beverage was quantified by GC-MS analysis.
また、発酵麦芽飲料中のリナロール含有量（濃度）は、ＧＣ−ＭＳ分析により定量した。具体的には、香気成分を供試サンプルからＣ１８固相カラムで抽出し、得られた抽出物をＧＣ／ＭＳに供した。定量は内部標準法を用いた。内部標準物質にはＢｏｒｎｅｏｌを用い、試料中５０ｐｐｂになるように添加した。ＧＣ／ＭＳにおけるホップ香気成分の分析条件は、以下の通りであった。 Moreover, the linalool content (concentration) in the fermented malt beverage was quantified by GC-MS analysis. Specifically, the aromatic component was extracted from the test sample with a C18 solid phase column, and the obtained extract was subjected to GC / MS. The internal standard method was used for quantification. Borneol was used as an internal standard substance and added so as to be 50 ppb in the sample. The analysis conditions of the hop aroma component in GC / MS were as follows.
［ＧＣ／ＭＳ分析条件］
キャピラリーカラム：商品名「ＤＢ−ＷＡＸ」（長さ６０ｍ、内径０．２５ｍｍ、膜厚０．２５μｍ）、
オーブン温度：４０℃（１０分）→３℃／分→２４０℃（２０分）、
キャリアガス：Ｈｅ、１０ｐｓｉ低圧送気、
トランスファーライン温度：２４０℃、
ＭＳイオンソース温度：２３０℃、
ＭＳＱポール温度：１５０℃、
フロント注入口温度：２００℃、
定量に用いたイオン：ｍ／ｚ＝１１０（ｂｏｒｎｅｏｌ）、ｍ／ｚ＝９３（ｌｉｎａｌｏｏｌ）。
[GC / MS analysis conditions]
Capillary column: Trade name “DB-WAX” (length 60 m, inner diameter 0.25 mm, film thickness 0.25 μm),
Oven temperature: 40 ° C. (10 minutes) → 3 ° C./minute→240° C. (20 minutes)
Carrier gas: He, 10 psi low pressure air supply,
Transfer line temperature: 240 ° C.
MS ion source temperature: 230 ° C.
MSQ pole temperature: 150 ° C
Front inlet temperature: 200 ° C
Ions used for quantification: m / z = 110 (borneol), m / z = 93 (linalool).
得られた発酵麦芽飲料の麦芽オフフレーバー、コク、華やかさについて、６名の訓練されたビール専門パネリストによる官能検査を行った。この結果、いずれの発酵麦芽飲料においても、麦芽オフフレーバーはあまり感じられなかった。また、各発酵麦芽飲料についてのコク、華やかさ、及び総合評価について、６名のパネリストの評価の平均を表１示す。 About the malt off-flavor, richness, and gorgeousness of the obtained fermented malt beverage, a sensory test was conducted by 6 trained beer specialist panelists. As a result, in any fermented malt beverage, malt off-flavor was not felt so much. Moreover, Table 1 shows the average of the evaluations of six panelists for the richness, gorgeousness, and comprehensive evaluation for each fermented malt beverage.
表１に示すように、発酵麦芽飲料のコクは、ＢＭＴ含有量が２ｐｐｔの発酵麦芽飲料では良くない（低い）が、３ｐｐｔの発酵麦芽飲料では良好であり、４ｐｐｔ〜５ｐｐｔでは非常に良好であった。ＢＭＴ含有量が６ｐｐｔの発酵麦芽飲料では、３ｐｐｔのものよりもコクが弱く、普通であった。また、発酵麦芽飲料の華やかな香りは、リナロール含有量が１ｐｐｂの発酵麦芽飲料ではほとんどしなかったが、４ｐｐｂでは良好であり、６〜８ｐｐｂでは非常に良好であった。ただし、リナロール含有量が１５ｐｂの発酵麦芽飲料は、リナロール特有の香りが強すぎ、４ｐｐｂの発酵麦芽飲料よりも華やかさは弱く、普通であった。 As shown in Table 1, the richness of fermented malt beverages is not good (low) for fermented malt beverages with a BMT content of 2 ppt, but good for 3 ppt fermented malt beverages, and very good for 4 to 5 ppt. It was. The fermented malt beverage having a BMT content of 6 ppt was weaker and more normal than that of 3 ppt. Moreover, although the gorgeous fragrance of the fermented malt beverage was hardly done in the fermented malt beverage having a linalool content of 1 ppb, it was good at 4 ppb and very good at 6 to 8 ppb. However, the fermented malt beverage having a linalool content of 15 ppb was normal because the scent specific to linalool was too strong and less gorgeous than the fermented malt beverage of 4 ppb.
本発明により、麦芽オフフレーバーが少ないにもかかわらず、コクが強く、かつ華やかな香りを有する発酵麦芽飲料を得ることができるため、本発明は特に発酵麦芽飲料及びその製造分野で利用が可能である。 According to the present invention, it is possible to obtain a fermented malt beverage having a strong and gorgeous fragrance despite a small amount of malt off-flavor, and therefore the present invention can be used particularly in the fermented malt beverage and its production field. is there.
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