JP3605246B2 - Method for producing tea-flavored happoshu and tea-flavored happoshu according to the production method - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to the production of tea-flavored happoshu, and particularly to the production of beer or happoshu using malt, by adding tea leaves and extracting tea extract to produce a tea-flavored happoshu. . .
[0002]
[Prior art]
Malt-based liquors such as beer and low-malt beer are available in a variety of ways, such as mixing different beers with each other and adding fruit juice or soft drinks to beer or low-malt beer with the diversification of consumer preferences. Rich ways of drinking have been proposed. In addition, there is a growing awareness of health, and the emergence of beer or low-malt beer with flavor of crude drugs and teas is expected.
[0003]
[Problems to be solved by the invention]
However, beer and low-malt beer having a tea flavor have not yet been specifically proposed, contrary to expectations.
Accordingly, an object of the present invention is to provide a method for producing a tea-flavored happoshu having a flavor in which tea and beer or happoshu are harmonized by effectively utilizing conventional beer or happoshu production equipment, and a tea flavor according to the production method. To provide low-malt beer.
[0004]
Another object of the present invention is to prepare a beer or a low-malt beer according to a conventional manufacturing process, and to add hot hops to the formed mesche in the process and boil the hot wort obtained by the boiling process before the fermentation process. Another object of the present invention is to provide a tea-flavored happoshu manufactured by a method for producing a tea-flavored happoshu by supplying hot water obtained by extracting a tea extract to hot water supplied to adjust a wort extract concentration.
[0005]
[Means for Solving the Problems]
The invention according to claim 1 is a method for producing a tea-flavored low-malt beer,
Using malt or malt and auxiliary materials as raw materials,
Adding warm water to the raw material to form a mash,
A saccharification step of saccharifying the mesche for a predetermined time,
A filtration step of filtering the maiche after the saccharification step to obtain wort,
A boiling step of adding hops to the wort and boiling to obtain hot wort;
After cooling the hot wort, and a fermentation step of fermentation,
The hot water supplied to adjust the wort extract concentration of the wort that has passed through the boiling step is characterized by including a tea extract.
[0006]
The invention according to claim 2 is a method for producing a tea-flavored happoshu,
Using malt and auxiliary ingredients in a larger amount than the malt as raw materials,
A step of adding a portion of the malt and the auxiliary raw material to hot water in a charging kettle to form a maiche,
Mixing the remaining malt and warm water in a brewing tank to form a maiche,
A saccharification step of mixing the mashes formed in the brewing kettle and the mashes formed in the brewing tank and saccharifying them at a predetermined temperature for a predetermined time,
A filtration step of filtering the saccharified maiche to obtain wort,
A boiling step of adding hops to the wort and boiling to obtain hot wort;
After cooling the hot wort, and a fermentation step of fermentation,
The hot water supplied to adjust the wort extract concentration of the wort that has passed through the boiling step is characterized by including a tea extract.
[0007]
The invention according to claim 3 is a method for producing a tea-flavored happoshu according to claim 1,
The tea extract is extracted from tea leaves in a hot water storage tank for supplying hot water used for adjusting the wort extract concentration.
The invention according to claim 4 is a method for producing a tea-flavored happoshu according to claim 1,
The tea extract is characterized in that hot water used for adjusting the wort extract concentration is extracted into the hot water in a transfer path for supplying the hot water from a hot water storage tank.
[0008]
The invention according to claim 5 is a tea flavored liquor,
Using malt or malt and auxiliary materials as raw materials,
Adding warm water to the raw material to form a mash,
A saccharification step of saccharifying the mesche for a predetermined time,
A filtration step of filtering the maiche after the saccharification step to obtain wort,
A boiling step of adding hops to the wort and boiling to obtain hot wort;
After cooling the hot wort, and a fermentation step of fermentation,
It is characterized by being produced by a method for producing a tea-flavored happoshu in which a tea extract is contained in hot water supplied for adjusting the wort extract concentration of the wort after the boiling step.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
The present invention uses a conventional beer production facility as it is, without a major change in the production facility, suppresses an increase in production cost, and provides a low-cost tea with a harmonious taste of tea and beer or low-malt beer. It is used to produce flavor low-malt beer. Therefore, the conventional production process and production method of beer and low-malt beer are the basis.
[0010]
FIG. 1 is a diagram showing a process for producing a tea-flavored happoshu according to the present invention, and the process for producing a tea-flavored happoshu according to the present invention will be described with reference to FIG.
The process for producing a tea-flavored happoshu according to the present invention includes a process of extracting a tea extract from tea leaves and forming a mesche (hereinafter, referred to as a “liquefaction process”), a saccharification process, a filtration process, and a boiling process. It consists of a fermentation process and a liquor storage process.
[0011]
The liquefaction step consists of two parallel and different mash steps. In the charging pot maiche process, malt as a main raw material and auxiliary raw materials containing starch, starch, corn, corn, rice and the like are charged into the charging pot 1 together with warm water, and heated with steam or the like while stirring, and the liquefaction step is performed. To form a cooking pot maiche. In the preparation tank meshing process, the crushed malt, which is the main raw material, is charged into a tank called the charging tank 2 together with hot water, and is subjected to enzymatic decomposition under mixing at a predetermined temperature-time while mixing. To form
[0012]
In the saccharification step after the meshes are formed, the respective meshes formed through the first and second meshes forming steps are merged. Then, the saccharified mash is formed by lapse of a predetermined time within a range of 30 minutes to 120 minutes at a predetermined temperature within a range of 60 ° C. to 70 ° C.
[0013]
Next, in the filtration step, the mashed mash is put into the filtration machine 3 and filtration is performed to separate insolubles derived from husks and other malt and auxiliary materials from the filtered cake consisting of the tea leaves put in the charging step. Then first get the so-called first wort. Then, in order to further filter the wort extract remaining in the filter cake, hot water is supplied to the filter 3 and the filter cake is washed to obtain a remaining wort extract (so-called second wort).
[0014]
Next, in the boiling step, the first wort and the second wort are combined, hops are added, and the mixture is boiled in the boiling pot 4 to form hot wort. This hot wort is sent to a settling tank (not shown) to remove the heat-coagulated product generated during boiling to obtain a clear wort.
The clear wort obtained by the boiling step is transferred to the fermentation step of the next primary fermentation, but usually, the concentration of the wort extract is adjusted to a desired concentration before the fermentation step, and the fermentation step is performed. Moved. The concentration of the wort extract is adjusted by adding hot water called "Sashi-yu".
[0015]
Here, in the present invention, a tea-flavored happo-shu is produced by using a tea extract extracted from this hot water.
FIG. 2 shows a hot water storage tank 10 for storing the hot water and an adjusting tank 20 for storing the wort obtained in the previous step in order to adjust the wort extract concentration. Is sent to the adjustment tank 20. The hot water storage tank 10 is provided with a heating means 11 so that the hot water can be maintained at a desired temperature. Normally, hot water at a temperature of 90 ° C. is stored. Therefore, the tea extract can be extracted from the tea leaves by adding the tea leaves to hot water at a temperature of 90 ° C. in the hot water storage tank 10 so that the tea extract can be contained in the hot water. The tea leaves are put into the hot water in the hot water storage tank 10 by putting them in bleached cloth bags, netting bags, baskets, or the like in order to easily take out the tea leaves after extraction.
[0016]
The hot water containing the tea extract is sent to the adjustment tank 20 via 23 and mixed with the stored wort, whereby the wort extract concentration of the wort is adjusted.
In the above, the extraction of the tea extract is performed in the hot water storage tank 10. However, the extraction may be performed in the middle of the transfer pipe 23 for transferring the hot water to the adjusting tank 20. It is.
[0017]
FIG. 3 illustrates a tea extractor 30 for feeding tea leaves and extracting tea extract in the middle of a transfer pipe 23 that supplies hot water from the hot water storage tank 10 to the adjustment tank 20 in FIG. 2. is there. The tea extract extraction unit 30 is a cylindrical container having inlet and outlet openings 31 and 32, and the transfer pipe 23 is connected to each of the openings 31 and 32.
[0018]
The tea extract extraction unit 30 has a lid 33 that can be opened and closed. In addition, a basket 34 made of a net that can be taken out is inserted into the tea extract extraction unit 30.
The tea leaves are put into the basket 34 in the tea extract extraction unit 30, and hot water of a predetermined temperature is supplied from the hot water storage tank 20 in a state where the lid 33 is closed, so that the hot water passes through the tea extract extraction unit 30. The tea extract is extracted, and hot water containing the tea extract is supplied to the adjustment tank 20. In this way, by providing the tea extract extraction part in the middle of the transfer pipe of the hot water, the work of putting in, taking out or replacing tea leaves becomes extremely easy. Therefore, if such an extraction device is used, it is easy to use a plurality of types of tea leaves, and a tea flavor sparkling liquor having a subtle flavor by using a hot water containing a plurality of types of extracts. Can be manufactured.
[0019]
As a tea leaf to be used, a consumer is a kind of tea or a mixture of two or more kinds of tea selected from the group consisting of green tea, oolong tea, roasted tea, barley tea, black tea, pigeon barley tea, mulberry tea, and dokudami tea. It can be used according to the taste of the drinker. For black tea, lemon juice or lemon flavor can be added at an appropriate time during the process to produce a sparkling lemon flavored with lemon tea.
[0020]
And, for example, there are various types such as types of black tea such as Earl Gray and Darjeeling, and other types of green tea such as normal ones and so-called gyokuro tea, which have a high fragrance and are preferably extracted at relatively low temperature. Although the types are included, a tea-flavored sparkling liquor having an aroma peculiar to tea leaves can be produced by appropriately selecting the input timing, temperature, and extraction time of the tea leaves according to the characteristics of each type.
[0021]
As described above, the tea extract is contained in the wort before fermentation by extracting and including the tea extract from the tea leaves in the hot water supplied to adjust the wort extract concentration in the wort. Can be. Then, the wort containing the tea extract is transferred to the subsequent fermentation step and ripening step.
[0022]
In the next fermentation step, the hot wort containing the tea extract is first passed through a cooling tank 5 having a heat exchange action to cool it to about 5 ° C. Then, the mixture is transferred to the fermentation tank 6, and yeast is immediately added to carry out alcohol fermentation. Fermentation is carried out for about 7 days, and most of the sugar in the wort is changed to alcohol and carbon dioxide by the action of yeast. Thereafter, the yeast is separated from the fermented liquid to form an immature liquor having an immature flavor called young beer in the case of beer production.
[0023]
Next, in the liquor storage step, the immature liquor is stored in the liquor storage tank 7 for several weeks until the immature flavor disappears, and is aged to produce a tea-flavored happoshu.
Thus, the tea-flavored happoshu is produced according to the above description, but when the amount of malt used is larger or smaller than the auxiliary material, the temperature from the mash formation step to the saccharification step in the process of producing the tea-flavored happoshu The passage of time (called the charging diagram) is different;
[0024]
FIG. 4 shows a preparation diagram of a tea-flavored happoshu in which malt is used in a larger amount than the auxiliary material, and FIG. 5 shows a preparation diagram of a tea-flavored happoshu in which a malt usage is larger than the auxiliary material.
In any case, beer or low-malt beer can be produced using the beer or low-malt beer production process and equipment according to the preparation diagrams in FIGS. 4 and 5, and the tea and the base beer or low-malt beer can be produced. It is reasonably mixed and has a harmonious and balanced taste.
[0025]
As described above, in the present invention, by including a tea extract in the wort before the fermentation step, the resulting happoshu is a sense of unity in which the flavor of tea and beer or happoshu are appropriately mixed. A happoushu with a rich flavor can be obtained. In addition, the tea extract to be contained in the low-malt beer is to extract the tea extract from the tea leaves in the hot water storage tank or in the middle of the transfer pipe of the shisashi hot water from the tea leaves and mix it into the wort before fermentation. It is possible to adjust the conditions of the extraction time and extraction concentration that are optimal for the user.
[0026]
In the present invention, in producing tea-flavored happoshu, the corresponding tea leaves themselves are used, but it is also possible to produce tea-flavored happoshu using powdered tea extract. Also in this case, tea and beer or tea and happoshu are mixed appropriately, and a tea-flavored happoshu having a sense of unity can be produced.
[0027]
Further, in the present invention, the meaning of tea leaves is not limited to those produced from leaves of plants such as green tea and black tea, but is a portion other than leaves such as barley for barley tea, and is extracted. Includes everything that can make tea.
[0028]
【The invention's effect】
According to the first and second aspects of the present invention, in the process of producing a tea-flavored happoshu, the tea extract is mixed with the hot water supplied to adjust the wort extract concentration of the wort before fermentation. As a result, tea extract can be extracted from tea leaves by using the hot water and its temperature, and tea-flavored happoshu can be produced without changing existing beer or happoshu production equipment or making major changes. it can.
[0029]
Furthermore, since the tea extract is included in the material from the wort stage before fermentation, a so-called separation feeling may be felt as if the taste of tea and the base beer or low-malt beer are separated. Instead, tea and beer or low-malt beer are mixed appropriately to obtain a well-balanced taste with a sense of unity.
[0030]
According to the third aspect of the present invention, the hot water storage tank can be used as it is for extracting the tea extract from the tea leaves, and can be implemented without particularly large-scale equipment change. In addition, since the tea extract is extracted in the hot water for adjusting the wort extract concentration in the wort before fermentation, the extraction time and extraction concentration can be arbitrarily adjusted under optimal conditions for the tea leaves. It becomes possible.
[0031]
Therefore, it is possible to use a conventional beer production facility as it is, and to provide a production method for producing a tea-flavored happoshu having a taste with a sense of unity of tea and happoshu at low cost.
According to the fourth aspect of the invention, the tea extract is extracted from the tea leaves during the transfer of the hot water from the hot water storage tank to the adjustment tank. It becomes possible to impart a subtle flavor to flavor sparkling liquor.
[0032]
According to the invention of claim 5, it is possible to provide an inexpensive tea-flavored happoshu having a well-balanced taste with a sense of unity of tea and happoshu.
[Brief description of the drawings]
FIG. 1 is a diagram showing a process for producing a tea-flavored happoshu of the present invention.
FIG. 2 is a diagram showing a system for supplying hot water from a hot water storage tank to an adjustment tank.
FIG. 3 is a diagram showing a tea extract extraction unit provided in the middle of a transfer pipe for transferring hot water from a hot water storage tank to an adjustment tank.
FIG. 4 is a diagram showing a tea flavor sparkling liquor preparation diagram in which the amount of malt used is larger than the amount of auxiliary materials used.
FIG. 5 is a diagram showing a preparation diagram of a tea-flavored happoshu in which the amount of malt used is smaller than the amount of auxiliary materials used.
[Explanation of symbols]
REFERENCE SIGNS LIST 1 charging pot 2 charging tank 3 filter 4 boiling pot 5 cooling tank 6 fermentation tank 7 storage tank 10 hot water storage tank 20 adjustment tank

Claims (5)

Using malt or malt and auxiliary materials as raw materials,
Adding warm water to the raw material to form a mash,
A saccharification step of saccharifying the mesche for a predetermined time,
A filtration step of filtering the maiche after the saccharification step to obtain wort,
A boiling step of adding hops to the wort and boiling to obtain hot wort;
After cooling the hot wort, and a fermentation step of fermentation,
A method for producing a tea-flavored low-malt beer, wherein a tea extract is contained in hot water supplied for adjusting the wort extract concentration of the wort after the boiling step. Using malt and auxiliary ingredients in a larger amount than the malt as raw materials,
A step of adding a portion of the malt and the auxiliary raw material in a charging kettle and adding warm water to form a maiche,
Mixing the remaining malt and warm water in a brewing tank to form a maiche,
A saccharification step of mixing the mashes formed in the brewing kettle and the mashes formed in the brewing tank and saccharifying them at a predetermined temperature for a predetermined time,
A filtration step of filtering the saccharified maiche to obtain wort,
A boiling step of adding hops to the wort and boiling to obtain hot wort;
After cooling the hot wort, and a fermentation step of fermentation,
A method for producing a tea-flavored low-malt beer, wherein a tea extract is contained in hot water supplied for adjusting the wort extract concentration of the wort after the boiling step. The method for producing a tea-flavored happoshu according to claim 1,
A method for producing a tea-flavored happoshu, comprising extracting a tea extract from tea leaves in a hot water storage tank for supplying hot water used for adjusting a wort extract concentration. The method for producing a tea-flavored happoshu according to claim 1,
A method for producing a tea-flavored happoshu, comprising extracting a tea extract into hot water used for adjusting a wort extract concentration in a hot water supply tank from a hot water storage tank. Using malt or malt and auxiliary materials as raw materials,
Adding warm water to the raw material to form a mash,
A saccharification step of saccharifying the mesche for a predetermined time,
A filtration step of filtering the maiche after the saccharification step to obtain wort,
A boiling step of adding hops to the wort and boiling to obtain hot wort;
After cooling the hot wort, and a fermentation step of fermentation,
A tea-flavored low-malt beer produced by a method for producing a tea-flavored low-malt beer made by adding a tea extract to hot water supplied to adjust the wort extract concentration of the wort after the boiling step.

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