JP3432599B2 - Production method of fermented malt beverage - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a fermented malt beverage. The fermented malt beverage mainly means beer, and also includes beer having a low alcohol concentration.

[0002]

2. Description of the Related Art The history of the manufacturing method of fermented malt beverages such as beer (hereinafter referred to as "beer") is very old,
It is technically already established. That is, the basic beer manufacturing technology is composed of the following steps. 1. Preparation process In the preparation tank, warm water is added to malt (additional raw materials such as rice are added in some cases) to make a maiche (porridge-like), and the malt starch is converted to maltose-based sugar and protein is added. Is solubilized. 2. Filtration Step (Wort Filtration) A sugar solution (hereinafter referred to as "wort") by filtering the above-mentioned maichet
To get 3. Boiling step The above wort is boiled in a boiling pot. At this time, hops are also added, bitterness is formed, and protein is coagulated. 4. Fermentation step After cooling the wort to 6 to 8 ° C, yeast is added to perform main fermentation (primary fermentation: wort is fermented at 5 to 10 ° C for 7 to 8 days, and fermented wort (hereinafter referred to as “young beer )) Is made). Next, the young beer is transferred to a storage tank and post-fermented (secondary fermentation: the young beer is aged at a low temperature of 0 to 1 ° C. for about 1 month). The alcohol concentration and the carbon dioxide content are almost determined by the primary fermentation process. 5. Filtration Step (Secondary Filtration) After the fermentation is completed, the clarified beer is finally filtered. As described above, fermented malt beverages such as beer are basically manufactured through the above-mentioned traditional process.

However, thus produced beer by environmental changes such as temperature, Kitashi changes in structure collapse ingredients and equilibrium you coagulation and precipitation <br/> over the saturated state, to coagulation and precipitation Since it contains the components, so-called turbidity is likely to occur. In particular, beer is often chilled for drinking, and cold turbidity and freeze turbidity often cause problems. These turbidities are part of the ingredients in beer (in the case of cold turbidity:
In the case of proteins, polyphenols, and freeze turbidity: mainly carbohydrates such as β-glucan) coagulate and precipitate at low temperatures. These may disappear by returning to room temperature, but this changes the taste and loses commercial value.

In order to solve this problem, for example, a method of storing at low temperature for a long period of time to precipitate / precipitate a component causing turbidity can be considered. In addition, as another method, the beer after aging is lowered to a freezing temperature, frozen and allowed to stand in a sherbet state for a predetermined time, and the cloudy components are coagulated / precipitated in the ice, and then the beer sherbet is cooled (partly or entirely). ) May be separated and removed to remove turbid components from the beer (hereinafter referred to as "freezing method").
Called)).

[0005]

However, it is apparent that the above-mentioned low temperature long-term storage method significantly increases the manufacturing time and significantly deteriorates the manufacturing efficiency. On the other hand, in the above-mentioned freezing method, there is a possibility that components such as beer extract other than the turbid component that do not need to be removed may be absorbed and deposited in ice, and there is a risk of essentially impairing the taste of beer. Moreover, since much water is lost, the alcohol concentration is relatively high, which also causes a change in taste. Further, since it is in the sherbet state, the fluidity of beer is significantly reduced, which requires time for production and deteriorates production efficiency.

The present invention is intended to solve the above-mentioned technical problems, and does not cause turbidity by preliminarily depositing and eliminating components that cause turbidity without deteriorating the production efficiency. That is, it is to provide a method for producing a fermented malt beverage having cloudiness durability.
Further, the present invention provides a method for producing a fermented malt beverage which is clean and has no unpleasant taste, without impairing the essential taste and characteristics of the fermented malt beverage.

[0007]

That is, according to the present invention, as described in claim 1, in a method for producing a fermented malt beverage, a fermented wort obtained by fermenting wort in a primary fermentation step is used. It is the temperature range near freezing temperature -1.0
Fermentation characterized by slowly cooling to −4.0 ° C. for 1 to 10 days , supplying the secondary fermentation step while flowing the cooled fermented wort in a supercooled state, and fermenting While providing a method for producing a malt beverage, as described in claim 2, in the method for producing a fermented malt beverage, the fermented wort obtained by fermenting wort in the primary fermentation step has a temperature around freezing temperature. After slowly cooling to a temperature range of -1.0 to -4.0 ° C for 1 to 10 days , the cooled fermented wort was allowed to flow in a supercooled state, and The fermented wort in a supercooled state is supplied to a secondary fermentation step through a filtration step, and a method for producing a fermented malt beverage characterized by performing secondary fermentation by newly adding brewing yeast is provided. is there.

In the method for producing a fermented malt beverage according to the present invention, as described in claim 1, the wort (young beer) that has undergone the primary fermentation is in the temperature range near the freezing temperature of -1.0 to -4.0. Up to ℃
It is a method of slowly cooling it by spending 1 to 10 days, allowing this cooled fermented wort to further flow in a supercooled state for a predetermined time, and then supplying it to a secondary fermentation step (also referred to as a "storing step"). . Further, in the method for producing a fermented malt beverage according to claim 2,
After the cooled fermented wort is allowed to flow in a supercooled state for a predetermined time, it is supplied to the secondary fermentation step through a filtration step, and brewing yeast is newly added to carry out secondary fermentation. In either method, after the secondary fermentation is completed, filtration is performed to obtain a product.

[0009]

According to the present invention, by constructing as described in claim 1, the components in beer that cause turbidity are coagulated / precipitated, and the miscellaneous components contained in beer are also coagulated / precipitated. Further, in the method of claim 2, before the secondary fermentation storage step, the precipitated cloudy components and miscellaneous components are filtered, and the yeast is also filtered at this time, so that a new brewing yeast is added during the secondary fermentation step. Add and perform secondary fermentation.

[0010]

Embodiments of the present invention will now be described with reference to the drawings. Example 1 FIG. 1 is a process drawing of beer showing an example of the present invention, and FIG. 2 shows one embodiment of a cooling tank in the manufacturing process of FIG. Since the beer production method of this example is basically the same as the conventional beer production method from the charging step to the primary fermentation step, detailed description of these steps will be omitted. Now, in FIG. 1, reference numeral 1 is a primary fermentation tank, which is composed of a fermentation tank 2 and a cooling jacket 3 covering the periphery of the tank 2. Refrigerant is supplied from a cooler (not shown) to the cooling jacket to cool the fermentation tank 2. As the cooler, a general heat pump system is used, but an electronic cooling system using a Peltier element without using a refrigerant may be used.

Next, 4 is a cooling device, and a concrete example of the cooling device 4 comprising a cooling tank 5 and a refrigerant circulation tank 6 is shown in FIG. Young beer from the primary fermentation tank is supplied into the cooling tank through an inlet 7 provided at one end of the cooling tank 5, and is discharged through a pouring port 8 provided at the other end of the cooling tank 5. A coolant inlet 9 is provided at one end of the coolant circulation tank 6, and a coolant outlet 10 is provided at the other end, so that the coolant is supplied from a cooler (not shown). Reference numeral 11 in the figure denotes a secondary fermentation tank, which is the same as that used in conventional beer production.
Reference numeral 12 is a filtration device, which has the same function and structure as the conventional secondary filtration device in beer production.

The structure of the beer manufacturing process is as described above, and the manufacturing method will be described in detail below with reference to the process chart.
About 1 wort is stored in the primary fermentation tank under the environment of temperature 6 ~ 8 ℃.
It is maintained for about a week and so-called main fermentation is performed. After the completion of the primary fermentation, the cooling jacket 3 is supplied with a refrigerant to start cooling the young beer in the fermentation tank. Here, the young beer varies depending on the capacity of the cooler, the size of the primary fermentation tank, the amount of the young beer to be cooled, etc., but it is about 1 to 10 days.
And the freezing temperature is around (the freezing temperature of beer is about −2.0 to −3.0 ° C. although it varies depending on the type of beer) (the freezing temperature is about ± 1 ° C.), that is, −1. Slowly cool to 0 to -4.0 ° C.

In order to regulate the beer stationary in the primary fermentation tank within the above temperature range and prevent the entire beer from freezing, for example, the liquid temperature is directly monitored, and the flow rate of the refrigerant and the refrigerant are determined based on the data. It is necessary to strictly control the temperature and the like or to monitor the temperature of the refrigerant and to control the flow rate and the temperature of the refrigerant based on the data to strictly control the temperature. next,
The young beer cooled to around the freezing temperature is taken out from the fermentation tank, introduced into the cooling tank 5 of the cooling device 4, and is circulated in the tank 5 from the injection port 7 toward the spout 8 at −2.5.
Cool to ~ -3.0 ° C to bring the young beer into a supercooled state.
The young beer in this state has a sufficient fluidity, although it does not freeze although ice crystals are slightly formed.

In order to maintain the supercooled state of beer,
The main point is to control the flow rate. That is, by controlling the flow rate, the supercooled state can be maintained without freezing the young beer. Regarding the control of the flow rate, an appropriate flow rate is obtained in advance, the flow rate of young beer in the cooling tank 5 is monitored using this as a control target value, and based on the error obtained by comparing the detected value with the target value. Feedback control to correct the flow rate may be used, or a method of detecting the increase / decrease of ice crystals in young beer by an ice sensor and controlling the flow rate or temperature based on the error between the target value and the detected value, Alternatively, there is a method of directly monitoring the temperature of the young beer in circulation and controlling the temperature based on the data.

The proper flow rate depends on the size and shape of the cooling tank 5, but in the case of the cylindrical shape shown in FIG. 2, the total length is 1 to 10 m and the inner diameter is 0.2 to 1.
The size of 5 m is suitable for about 5 to 50 kl / h (hour). When the young beer flows while being cooled in the cooling 5 in a supercooled state, the turbid component and the miscellaneous component contained in the liquid are solidified and precipitated in the liquid. Cooling device 4
The young beer that has been distributed in the above step is supplied to the secondary fermentation tank 11 for secondary fermentation. It should be noted that cloudy components are precipitated in the young beer exiting the cooling device 4, and if secondary fermentation is carried out in the secondary fermentation tank 11 as it is, the cloudy components deposited may be redissolved depending on the liquid temperature. Is possible,
By performing the secondary fermentation step at a temperature of about 0 to -1 ° C, it is possible to prevent redissolution of turbid components and the like without affecting the fermentation.

The period of secondary fermentation is the same as that of conventional beer.
It can be 0 to 30 days. The beer that has undergone the secondary fermentation is supplied to the filter 12, and the precipitated cloudy components, yeast, impurities and the like are removed to become beer. In this example, the cooling of wort described above was performed in the primary fermentation tank, but the present invention is not limited to this, and a separate cooling facility may be provided. Further, when there is a concern that the cloudy components will be redissolved in the secondary fermentation process, a filtration process is provided before the secondary fermentation process to separate and remove the precipitated cloudy components. However, in this case, since yeast is also filtered, it is necessary to newly add yeast in the secondary fermentation step.

Turbidity Durability Measurement Test The results of the turbidity durability test of beer obtained by the above treatment are shown below. For the measurement, the beer produced was packed in a bottle (or a can), and this was used as a sample, soaked in constant temperature water at 60 ± 1 ° C for 72 hours in the standing position, then water-cooled, and then in an ice bath at 0 ° C (Cooling). Bat
h) for 24 hours, then transfer to the turbidimeter cell for 0
This was done by measuring turbidity at ° C. The results of measuring the turbidity of beer produced by the conventional method (conventional beer) and beer produced by the above method (the beer of the present invention) as samples are shown below (unit: EBC unit). Conventional beer: 1.5 to 1.6 Beer of the present invention: 0.7 to 1.0 As is clear from the turbidity measurement results, the turbidity of the beer of the present invention is clearly improved with respect to the conventional beer.

Sensory Test Next, the beer of the present invention and the conventional beer were subjected to a sensory test concerning taste by 10 panelists. The results are shown below.

[0019]

[Table 1]       Taste item Invention beer Conventional beer         Sourness 10         Sweetness 10         Metallic taste 0 0         Astringency 0 0         Astringency 13         Miscellaneous 0 3         Flat plate 1 2         Aging taste 0 0   Total number of taste comments 4 8

As described above, it is clear that the beer of the present invention has a small number of comments, and that the items of astringency and sourness are clearly highly evaluated.

[0021]

EFFECTS OF THE INVENTION According to the present invention, components that cause cold turbidity and freeze turbidity that occur during the production of fermented malt beverages such as beer can be precipitated and eliminated without lowering production efficiency. Durability is greatly improved. Moreover, the basic components of the fermented malt beverage such as the extract concentration and the alcohol concentration of the fermented malt beverage are almost unchanged,
Since the unpleasant taste can be reduced, a clean and sharp characteristic is imparted while maintaining the original taste.

[Brief description of drawings]

FIG. 1 is a process drawing of beer showing one embodiment of the present invention.

FIG. 2 is a partially cutaway explanatory view of the cooling device shown in FIG.

[Explanation of symbols]

1 Primary fermentation tank 2 fermentation tanks 3 cooling jacket 4 Cooling device 5 cooling tanks 6 Refrigerant distribution tank 11 Secondary fermentation tank 12 Filter

─────────────────────────────────────────────────── ─── Continuation of the front page (58) Fields surveyed (Int.Cl. ⁷ , DB name) C12C 1/00-13/10 C12H 1/00-1/22 C12G 3/02 JISST (JOIS) WPI / FOODLINE / FSTA / FOOD ADLIBRA (DIALOG)

Claims (2)

(57) [Claims] 1. A method for producing a fermented malt beverage, wherein the fermented wort obtained by fermenting wort in a primary fermentation step has a temperature range near freezing temperature of -1.0 to -4.0.
A method for producing a fermented malt beverage, characterized by slowly cooling to 1 ° C for 1 to 10 days , supplying the secondary fermentation step while flowing the cooled fermented wort in a supercooled state, and fermenting. . 2. The method for producing a fermented malt beverage, wherein the fermented wort obtained by fermenting the wort in the primary fermentation step is in the temperature range near the freezing temperature of -1.0 to -4.0.
After slowly cooling to 1 ° C for 1 to 10 days and flowing the cooled fermented wort in a supercooled state, the fermented wort in the supercooled state is supplied to a secondary fermentation step through a filtration step. Then, a method for producing a fermented malt beverage is characterized in that brewing yeast is newly added to carry out secondary fermentation.