JP3958912B2 - Low color transparent fermented malt beverage and process for producing the same - Google Patents

Description

【００１６】
【発明の効果】
本発明によると、低色度で透明な性状の発酵麦芽飲料とすることができることのみならず、着色成分の除去によっても香味が残存し、香味バランスのとれたビール又はビール様の風味を持つ発酵麦芽飲料とすることができる。
また、泡持成分も維持することができ、着色成分の除去工程後のホップエキスの添加とあいまって非常に泡持ちの良い発酵麦芽飲料とすることが可能である。
更に、色素成分除去工程後、果実フレーバー等の香料、クエン酸などの酸味料、糖類を添加することにより、爽やかな新しいタイプの発酵麦芽飲料とすることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention is a beer or beer-like fermented malt beverage having a low color and transparent properties and excellent in flavor, and a method for producing the same, and in particular, a process for producing a beer or beer-like fermented malt beverage using removal of coloring components The method for producing a beer or beer-like fermented malt beverage having low chromaticity and excellent flavor by adjusting and managing the chromaticity of wort and fermentation broth, and a fermented malt beverage produced by the method.
[0002]
[Prior art]
Conventionally, as a decolorization technique for alcoholic beverages, adsorption methods using various adsorbents and resins have been developed for use in decolorization of alcohol coloring solutions in sake and the like.
This is because it is a liquor that is susceptible to microbial, chemical, or physical changes rather than making a new product in sake, etc., so it is easy to color during production or storage. Was intended to remove.
On the other hand, in fermented malt beverages, attempts have also been made to prepare a new type of malt beverage by adjusting beer or the like with reduced chromaticity.
In the specification of US Pat. No. 5,294,450, fermented malt beverage brewed from malt and corn syrup is used as a base to reduce the color by treating with activated carbon, and sweetener, tartaric acid, flavoring agent, etc. are added thereto. A fermented malt beverage with reduced chromaticity is disclosed.
This disclosure uses ordinary beer for decolorization and does not add hops after reducing chromaticity, and is of a different type from the beer-like fermented malt beverage.
[0003]
In addition, International Patent Application No. WO96 / 12788 discloses a beer produced by a conventional method by reverse osmosis membrane treatment and partial activated carbon treatment to reduce chromaticity, and then flavor, sweetener, malic acid. In addition, a fermented malt beverage in which chromaticity is reduced by adding carbon dioxide or the like is disclosed.
Although this disclosure also uses beer as a base, it is not sufficient from the viewpoint of providing a fermented malt beverage with a harmonious beer-like flavor.
[0004]
[Problems to be solved by the invention]
An object of the present invention is to provide a beer or a beer-like fermented malt beverage having a low chromaticity and a transparent property and excellent in flavor.
In particular, in the production process of fermented malt beverages using malt, hops, etc., beer or beer-like fermented malt can be used not only by reducing the chromaticity but also by losing the balance of flavor, even if a coloring component removal step is used. It aims at providing the new type fermented malt drink excellent in flavor by the method of manufacturing a drink, and its method.
[0005]
[Means for Solving the Invention]
In order to achieve the object of the present invention, the present invention removes a colored component from a fermented liquid and produces a low-color transparent beer or a beer-like fermented malt beverage produced in the method for producing a fermented liquid used in the colored component removing step. The process consists of adjusting the chromaticity to 1.5 to 3.0 (EBC chromaticity; EBC standard analysis method).
In fermented malt beverages such as beer, colored substances such as melanoidin substances are produced in wort by the boiling process adopted during the production process, which becomes a unique color such as beer and is important. In the production of a low color fermented malt beverage, the coloring component is adsorbed and removed from the malt beverage produced by the fermentation using a dye adsorbent such as activated carbon.
However, when the coloring component is removed using such an adsorbent, there is a problem that the flavor component in the beverage is also removed and the delicate flavor balance of beer or the like is lost.
[0006]
For this reason, in the conventional method, after removing the coloring component, the flavor is adjusted by supplementing flavor components such as flavoring agents, sweeteners, malic acid, and tartaric acid. There was a drawback that it could not be recovered.
On the other hand, in order to prevent losing the balance of flavor, when the color component removal process is adjusted midway, there is a problem that the decrease in chromaticity becomes insufficient and a fermented malt beverage with low chromaticity cannot be produced.
Therefore, the present inventor adjusts the chromaticity of the fermentation liquor used for the colored component removal step to 1.5 to 3.0 in the production of the low-color fermented malt beverage, thereby coloring with activated carbon or the like thereafter. It has been found that it is possible to produce a low-color fermented malt beverage having a flavor balance and having beer or beer-like flavor even when components are removed, and the present invention has been completed.
[0007]
In order to adjust the chromaticity of the fermented liquor used for the removal process of a coloring component, it can carry out by adjusting a boiling process and adjusting the chromaticity of wort at the time of transfer from a boiling process to a cooling process.
In order to adjust the chromaticity of the fermented liquor used for the colored component removal step to 1.5 to 3.0, the chromaticity of the wort during the transition from the boiling step to the cooling step is set to 2.0 to 3.5. In order to adjust to this chromaticity, it is necessary to adjust the boiling time of the boiling step and the temperature drop of the whirlpool tank.
For example, it is possible to employ a condition of boiling at 102 ° C. for 30 minutes, performing treatment in a whirlpool tank at 80 ° C., and then cooling.
[0008]
In order to adjust the chromaticity of the fermented liquor used for the removal process of the coloring component, low-color malt can be used as a raw material. The chromaticity of the malt used is preferably about 2.0 to 3.0.
In order to adjust the chromaticity of the fermented liquor used for the removal process of the coloring component, adjustments in the boiling process and adjustment of chromaticity such as use of low chromaticity malt can be used in combination.
[0009]
For removal of the coloring component, various known dye adsorbents used for removing colored substances such as sake can be used, and activated carbon is particularly preferable.
The removal of the coloring component is preferably performed in a diatomaceous earth filtration step after fermentation and aging in the production process of the fermented malt beverage.
By using a filtration layer in which activated carbon and diatomaceous earth are used in combination, the coloring component can be removed.
The removal of the coloring component requires the chromaticity to be reduced to 1.0 or less, preferably 0.2 to 0.5, from the fermentation liquid having a chromaticity of 1.5 to 3.0 (EBC chromaticity). Thus, a fermented malt beverage having a low chromaticity can be produced.
[0010]
As raw materials for the production of low color fermented malt beverages, the usual raw materials used for beer, sparkling liquor, etc. are used for the purpose of producing flavor components. Since a part is removed, a hop extract can be added as a bitterness after the colored component removing step.
[0011]
After the coloring component removal step, components reduced in the removal step can be added. Additive components include hop extract, flavor, acidulant, sugar, and the like, and by adding citric acid, fruit flavor, etc., it becomes possible to make a fermented malt beverage with a refreshing flavor.
[0012]
【Example】
EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
Examples 1 and 2
A saccharified solution was prepared by using raw material of sparkling liquor containing malt, barley and other carbohydrates. The malt was 24.8% of the total, and the malt used had a chromaticity of 2.7 (EBC). The saccharified moromi was filtered, and in the boiling step, hops were added in the usual 20% amount and boiled for about 30 minutes. After boiling, it was subjected to a heat coagulation precipitation step at about 80 ° C., the sugar content was adjusted to 13 ° C., cooled (centrifugated), added with yeast, and fermented at 8 ° C. for about 7 days. The fermentation broth was further subjected to storage aging at a low temperature (about 0 ° C.) for 30 days. This stored ripening solution was filtered in two stages with a diatomaceous earth filter, and in this second stage filtration, diatomaceous earth was mixed with activated carbon (plant-based powdered activated carbon) for filtration. The activated carbon was added at a rate of about 600 mg / l with respect to the filtration amount. A perfume, citric acid, liquid sugar, and hop extract (reduction type isomerization type) were appropriately added to the filtrate, put into a holding tank, and used for filling.
[0013]
Comparative Examples 1 and 2
Comparative Example 1 was performed in the same manner as in Examples 1 and 2 except that malt having a chromaticity of 3.5 (EBC) was used. Comparative Example 2 was performed in the same manner as in Examples 1 and 2 except that the boiling time was about 45 minutes.
[0014]
The produced sparkling liquor was subjected to an evaluation of chromaticity and foam retention, and a sensory test by tasting of 8 professional panelists. The evaluation results are shown in Table 1. In Table 1, the chromaticity is a value of the EBC standard analysis method, and the foam retention is displayed in three stages from 0 (no foam) to + (with foam) and ++ (very good foam). Comprehensive evaluation evaluated the flavor, the balance of ester, etc. comprehensively, and evaluated in 7 steps | paragraphs from -3 (very unfavorable) to +3 (very favorable). From the evaluation results, it was confirmed that the example of the present invention was a sparkling liquor with very good foaming and balanced flavor while achieving low chromaticity.
[0015]
[Table 1]

[0016]
【The invention's effect】
According to the present invention, not only can it be a fermented malt beverage having a low color and transparent properties, but also the flavor remains by removal of the coloring components, and the fermentation has a balanced beer or beer-like flavor. It can be a malt beverage.
In addition, it is possible to maintain a foam-holding component, and it is possible to obtain a fermented malt beverage having a very good foamability in combination with the addition of the hop extract after the coloring component removal step.
Furthermore, a fresh new type of fermented malt beverage can be obtained by adding a flavor such as fruit flavor, an acidulant such as citric acid, and a saccharide after the pigment component removing step.

Claims (5)

In the method for producing a low-color transparent beer or beer-like fermented malt beverage to be produced by removing the coloring components from the fermentation liquor, the chromaticity of the fermentation liquor used for the color component removal step is 1.5 to 3.0 (EBC color). The process is adjusted so that the chromaticity of the decolored filtrate is reduced to 1.0 (EBC chromaticity) or less by removing activated color components using activated carbon in the diatomite filtration process after fermentation and aging. A process for producing a beer or beer-like fermented malt beverage excellent in flavor with low color transparency and flavor balance , characterized in that. The chromaticity of the decolorized filtrate is reduced to 0.2 to 0.5 (EBC chromaticity), and the beer or beer-like beer is excellent in flavor with a low chromaticity and a balanced flavor A method for producing fermented malt beverages. In the adjustment of the chromaticity of the fermentation liquor used for the removal step of the coloring component, the boiling step so that the chromaticity of the wort at the transition from the boiling step to the cooling step is 2.0 to 3.5 (EBC chromaticity). preparation of beer or beer-like fermented malt beverage having excellent low chromaticity transparent flavor with a flavor balance of claim 1, wherein adjusting the. The hop extract and other flavor components are added after the step of removing the color components, and the beer is excellent in flavor with a low chromaticity and flavor balance according to any one of claims 1 to 3. Or the manufacturing method of beer-like fermented malt drink. A beer or beer-like fermented malt beverage that is produced by the method according to any one of claims 1 to 4 and has a low chromaticity and excellent flavor.