JP6869938B2 - Fermented malt beverage with red fruit juice - Google Patents

Description

The present invention harmonizes the flavor derived from fermented malt beverage with the flavor and color tone of red fruit juice in a fermented malt beverage containing red fruit juice made from red fruit juice containing malt and anthocyanin, and imparts the flavor and color tone. The present invention relates to a fermented malt beverage containing red fruit juice having a rich and refreshing sensation by suppressing off-flavor generated when the fruit juice is added, and a method for producing the same.

In recent years, along with the diversification of tastes, beer products with distinctive and diverse flavors have been provided in fermented malt beverages such as beer, and have gained popularity as craft beer. In craft beer, attempts have been made to create new flavors by actively using ingredients that are not the main ingredients of so-called beer, and various products are manufactured and sold. In the product, there is known a method of adding fruits in the beer manufacturing process to leaching the components thereof to impart the flavor of the fruits to the beer. The method of imparting the flavor of the fruit to beer has been mainly carried out by European beer makers. For example, by adding fruit juice or the like during fermentation or storage, the flavor of the fruit juice and the flavor of the beer are harmonized. Manufactures and provides distinctive beer (Fred Ekhad et al., Translated by Isao Tamura, "Encyclopedia of World Beer", Daishukan Shoten Co., Ltd., 1997.12.10., P369-370).

Also disclosed is a method of adding fruits, fruit juices, etc. to various fermented alcoholic beverages such as beer. For example, Japanese Patent Application Laid-Open No. 2005-312302 describes (1) a saccharified beer juice containing malt and (2) a preparation liquid containing fruit juice, and the preparation liquid is mixed and fermented. A method for producing a fermented malt beverage that does not lose the beer-like flavor derived from malt and harmonizes the flavor derived from fruit juice is described in JP2009-77641. A method for producing a turbid liquor homogenized at a pressure of 50 to 350 kg · cm ² by adding puree is described in JP2012-29628A as described in (Z) -3-hexen-1-ol, linalol, geranyl acetate, β. -A fruit-like scented beer-taste beverage with red grape-like and mango-like scents containing citronerol and nerol is disclosed.

Further, Japanese Patent Application Laid-Open No. 2011-30577 describes a lactic acid fermented liquid obtained by lactic fermentation of a fermented raw material containing fruit juices such as grape juice, apple juice and peach juice and substantially free of saccharified liquid, and a saccharified liquid. Regarding beer having acidity and fruitiness by fermenting with yeast using the containing fermented raw materials and fermented beverages such as low-malt beer, Japanese Patent Application Laid-Open No. 2005-124591, WO2004 / 00990, corn, horse bell sardine and Wheat, malt, which is made from syrup such as rice, nitrogen source such as amino acid-containing material, hop, caramel pigment, Benibana pigment, lips pigment, red cabbage pigment, pigment such as grape pigment, etc. Disclosed is a method for producing a sparkling beer-like alcoholic beverage that does not use.

As described above, in various alcoholic beverages, while the method of adding fruit and fruit juice to the raw material of the alcoholic beverage is disclosed, in the production of fermented malt beverage, red color containing anthocyanin as fruit juice. When juice is used as a raw material and added, an off-flavor such as a rotten odor is generated in addition to the scent of fruits and the mellow fruity scent derived from fermentation of malt, giving a gorgeous scent due to the addition of juice. There is a problem that it is not possible to provide a fermented malt beverage containing red fruit juice with a refreshing flavor and color. Therefore, in the production of fermented malt beverages, in order to add red fruit juice to produce fermented malt beverages containing red fruit juice with a rich and refreshing flavor and color, a method of effectively suppressing the generation of the off-flavour is required. Providing is an issue.

Japanese Unexamined Patent Publication No. 2005-124591. Japanese Unexamined Patent Publication No. 2005-312302. Japanese Unexamined Patent Publication No. 2009-77641. Japanese Unexamined Patent Publication No. 2011-30577. Japanese Unexamined Patent Publication No. 2012-29628. WO2004 / 00990.

Fred Ekhad et al., Translated by Isao Tamura, "Encyclopedia of World Beer", Taishukan Shoten Co., Ltd., 1997.12.10., P369-370.

An object of the present invention is to harmonize the flavor derived from the fermented malt beverage with the flavor and color tone of the red fruit juice in a fermented malt beverage containing red fruit juice made from red fruit juice containing malt and anthocyanin, and to harmonize the flavor and color tone. The present invention provides a fermented malt beverage containing red fruit juice having a mellow and refreshing sensation that suppresses off-flavour generated when the fruit juice is added, and a method for producing the same.

In order to solve the above problems, the present inventor relates to a method for suppressing off-flavour generated when the fruit juice is added in the production of a fermented malt beverage containing red fruit juice using red fruit juice containing anthocyanin as a raw material. During diligent studies, it was found that the off-flavour off-flavor odor generated when the red juice containing the anthocyanin was used was diacetyl. Then, it was confirmed that when the red fruit juice containing anthocyanin was used, the diacetyl value was remarkably high as compared with the case where other fruit juices were used. Based on this finding, the value of diacetyl in the fermented malt beverage was adjusted to a specific concentration or less so that the flavor derived from the fermented malt beverage and the flavor and color tone of the red juice were harmonized without off-flavour. We have found that it is possible to produce a fermented malt beverage containing red fruit juice that has a rich and refreshing sensation, and has completed the present invention.

That is, in the present invention, in a fermented malt beverage containing red fruit juice made from red fruit juice containing malt and anthocyanin, the value of diacetyl in the fermented malt beverage is adjusted to less than 0.06 ppm to obtain the fruit juice. The present invention comprises providing a fermented malt beverage containing red fruit juice, which is imparted with flavor and color and has a mellow and refreshing sensation with suppressed off-flavor.

Here, the value of diacetyl in the fermented malt beverage is a value measured by the following method: "Gas with electron capture detector equipped with a capillary column according to the revised BCOJ beer analysis method 8.16.3". Measurement method according to the chromatography method "

Further, in the present invention, typical fruits for preparing red juice containing anthocyanins include Concord, grapes, raspberries, sour cherries, cherries, blueberries, strawberry, cranberries, boyson berries, alogna, and blackcurrant. , Etc. can be mentioned.

In the present invention, the value of diacetyl in the fermented malt beverage can be adjusted by the timing of adding the fruit juice and the temperature at the time of adding the fruit juice in the process of producing the fermented malt beverage. In the process of producing the fermented malt beverage, the time of adding the juice and the time of adding the juice are adjusted so that the time of adding the juice is from the start of the main fermentation to before the end of storage, and the temperature at the time of adding the juice is less than 10 ° C. It is possible to adopt the time of adding the fruit juice and the temperature at the time of adding the fruit juice, which are adjusted so as to be. Further, in the process of producing a fermented malt beverage, the timing of adding fruit juice is adjusted so that the timing of adding fruit juice is 3 million-cells / ml to 100 million-cells / ml when the fruit juice is added after the start of main fermentation. This can be done depending on the timing of the addition time.

In the fermented malt beverage containing red fruit juice of the present invention, examples of the fermented malt beverage include fermented malt beverages such as beer and low-malt beer.

The present invention relates to a method for producing a fermented malt beverage containing red fruit juice using red fruit juice containing malt and anthocyanin as a raw material, by adjusting the fruit juice addition time and the temperature at the time of fruit juice addition in the fermented malt beverage production process. , The fermented malt beverage containing red fruit juice, which is characterized by adjusting the diacetyl value in the fermented malt beverage to less than 0.06 ppm to impart the flavor and color of the fruit juice and has a mellow and refreshing feeling with suppressed off-flavor. Includes manufacturing methods. In the method for producing a fermented malt beverage, the adjustment of the fruit juice addition time and the temperature at the time of fruit juice addition in the fermented malt beverage production process is performed by adjusting the fruit juice addition time and storing the fruit juice addition time from the start of main fermentation. Before the end, or after the start of main fermentation, the number of floating yeasts at the time of adding fruit juice is 3 million-cells / ml to 100 million-cells / ml, and the temperature at the time of adding fruit juice is 10 ° C. This can be done by adjusting so that it is less than.

In the method for producing a fermented malt beverage of the present invention, the amount of fruit juice added to the fermented liquid of the fermented malt beverage can be in the range of 0.5 to 50 w / v%.

Further, the present invention relates to a method for producing a fermented malt beverage containing red fruit juice using red fruit juice containing malt and anthocyanin as a raw material, in which the timing of adding fruit juice and the temperature at the time of adding fruit juice in the fermented malt beverage manufacturing process are determined. The invention includes an invention of a method for suppressing off-flavor of a fermented malt beverage containing a red fruit juice, which comprises adjusting the diacetyl value in the fermented malt beverage to less than 0.06 ppm by adjustment.

That is, specifically, according to the present invention, [1] in a fermented malt beverage containing red fruit juice made from red fruit juice containing malt and anthocyanin, the value of diacetyl in the fermented malt beverage is set to less than 0.06 ppm. The fermented malt beverage containing red fruit juice, which is characterized by being adjusted, imparting the flavor and color of the fruit juice, and has a mellow and refreshing feeling with suppressed off-flavor, and [2] the value of diacetyl in the fermented malt beverage. The fermented malt beverage containing red fruit juice according to the above [1], wherein the adjustment is made according to the time at which the fruit juice is added and the temperature at the time of adding the fruit juice in the fermented malt beverage manufacturing process. 3] In the adjustment of the fruit juice addition time and the temperature at the time of fruit juice addition in the fermented malt beverage manufacturing process, the fruit juice addition time is from the start of the main fermentation to before the end of storage, and the temperature at the time of fruit juice addition is 10 ° C. In the fermented malt beverage containing red fruit juice according to the above [2], which is characterized by being less than, and in the [4] fermented malt beverage manufacturing process, the fruit juice is added at the time of adding the fruit juice and the temperature at the time of adding the fruit juice. The addition time of the fruit juice was adjusted so that the addition time of the fruit juice was after the start of the main fermentation and the number of floating yeasts was 3 million-cells / ml to 100 million-cells / ml. The red fruit juice according to any one of the above [1] to [4], wherein the fermented malt beverage containing the red fruit juice according to 2] and the fermented malt beverage [5] are beer or sparkling liquor. Consists of fermented malt beverage containing.

Further, the present invention relates to [6] a method for producing a fermented malt beverage containing red fruit juice using red fruit juice containing malt and anthocyanin as a raw material, at the time of adding fruit juice and at the time of adding fruit juice in the fermented malt beverage manufacturing process. By adjusting the temperature of the juice, the value of diacetyl in the fermented malt beverage is adjusted to less than 0.06 ppm, and the flavor and color of the juice are imparted. In the method for producing fermented malt beverage containing fruit juice and [7] in the process of producing fermented malt beverage, the timing of adding fruit juice, the adjustment of the temperature at the time of adding fruit juice, and the adjustment of the timing of adding fruit juice mainly ferment the time of addition of fruit juice. From the start to before the end of storage, or after the start of main fermentation, the number of floating yeasts at the time of adding fruit juice is 3 million-cells / ml to 120 million-cells / ml, and at the time of adding fruit juice. The method for producing a fermented malt beverage containing red fruit juice according to the above [6], which is characterized in that the temperature is adjusted to be less than 10 ° C., and [8] the method for producing a fermented malt beverage containing fermented fruit juice. The method for producing a fermented malt beverage according to the above [6] or [7], wherein the addition amount is 0.5 to 50 w / v% as a solid content, and [9] malt and anthocyanin are contained. In the method for producing a fermented malt beverage containing red fruit juice using red fruit juice as a raw material, the value of diacetyl in the fermented malt beverage is adjusted by adjusting the time when the fruit juice is added and the temperature at the time of adding the fruit juice in the fermented malt beverage manufacturing process. Consists of a method for suppressing off-flavor of fermented malt beverage containing red fruit juice, which comprises adjusting the amount to less than 0.06 ppm.

The present invention harmonizes the flavor derived from the fermented malt beverage with the flavor and color tone of the red fruit juice in a fermented malt beverage containing red fruit juice made from red fruit juice containing malt and anthocyanin, and imparts the flavor and color tone. To provide a fermented malt beverage containing red fruit juice having a mellow and refreshing sensation that suppresses off-flavour generated when the fruit juice is added, and a method for producing the same.

According to the present invention, in a fermented malt beverage containing red fruit juice made from red fruit juice containing malt and anthocyanin, the value of diacetyl in the fermented malt beverage is adjusted to less than 0.06 ppm to obtain the flavor of the fruit juice and the flavor of the fruit juice. The present invention comprises providing a fermented malt beverage containing red fruit juice, which is imparted with color and has a mellow and refreshing sensation with suppressed off-flavor.

In the present invention, the fruit for preparing a red fruit juice containing anthocyanin added to a fermented malt beverage is not particularly limited, but typical ones are Concord, grape, raspberry, sour cherry, cherry, and the like. Blueberries, strawberry, cranberries, boyson berries, aronha, blackcurrant, etc. can be mentioned. In addition, currants (cassis), goose berries (currants), and cherries can be mentioned.

Examples of the form of red juice include straight juice, concentrated juice, and concentrated transparent juice, but the form is not limited. The amount of addition is usually in the range of 0.5% to 50 w / v% with respect to the fermented liquid of the fermented malt beverage, but is preferably in the range of 0.5 w / v% to 30 w / v%. , Is added.

In the fermented malt beverage containing red fruit juice of the present invention, the value of diacetyl in the fermented malt beverage is adjusted to less than 0.06 ppm, preferably 0.04 ppm or less, particularly preferably 0.03 to 0.03 to less. Adjusted to 0.01 ppm.

In the present invention, the value of diacetyl in the fermented malt beverage can be adjusted by the timing of adding the fruit juice and the temperature at the time of adding the fruit juice in the fermented malt beverage manufacturing process. As an adjustment of the fruit juice addition time and the temperature at the time of fruit juice addition, the fruit juice addition time is from the start of the main fermentation (usually 7 days) to before the end of storage (usually 2 to 3 weeks), and the temperature at the time of fruit juice addition. However, the value of diacetyl in the fermented malt beverage can be adjusted to a predetermined value by adjusting the temperature to less than 10 ° C., particularly preferably less than 5 ° C.

Further, in the fermentation malt beverage manufacturing process, the addition time of the fruit juice is adjusted so that the addition time of the fruit juice is 3 million-cells / ml to 100 million-cells / ml when the fruit juice is added after the start of fermentation. It can be carried out depending on the timing of the time, particularly preferably by the timing of the addition time, which is 20 million-cells / ml to 70 million-cells / ml.

In the method for producing a fermented malt beverage containing red fruit juice of the present invention, except for the addition of the red fruit juice specified in the present invention, the raw materials, additives, production conditions and methods of the fermented malt beverage are the same as those of ordinary fermented malt. It is no different from the method of making beverages.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

[Red fruit juice addition fermentation test]

<Test method>
The red fruit juice addition fermentation test was carried out by the following method.
A fermentation test was carried out on a 1.1 L scale. The raw material blending of the malt beverage was carried out with 100% malt, and a general wort production method was adopted. Saccharification and wort filtration were carried out, and 0.5 g / 1 L of hops (Czech Saats) was added to the obtained wort and boiled for 90 minutes. The obtained liquid (sugar content 12 ° P) was used as a pre-fermentation liquid.
2. "At the start of main fermentation" The level of juice addition was that the juice was added at the stage of fermented liquor preparation. The brewer's yeast was added so that the number of yeasts at the time of addition was 10 million-cells / ml, and the mixture was fermented at 10 ° C. for 1 week.
3. 3. In the "addition during main fermentation" sample, the fruit juice was added after the sugar content was less than 4.3 ° C. After the completion of the main fermentation, the precipitated yeast was removed, and the post-fermentation was carried out at 4 ° C. for 10 days. After filtering the filter paper, centrifugation was performed to remove yeast.

<Evaluation>
The prepared fermented malt beverage containing fruit juice was subjected to sensory evaluation by 6 panelists. The evaluation is based on the result of sensory evaluation of "yes" (feeling) or "no" (not feeling) of the feeling of fruit juice (flavor of fruit juice) and the harmony of complex flavors (harmony with the flavor of fermented malt beverage). evaluated.

<Result>
The results are shown in Table 1. The test product to which red juice was added at the "start of main fermentation" had a high diacetyl value and a strong off-flavour, which impaired the harmony of the overall flavor. The test product to which fruit juice was added after the start of the main fermentation had a low diacetyl value, no off-flavour, and had a good flavor in harmony with the fruit flavor and the flavor of the malt beverage.

[Effect of off-flavor of diacetyl concentration on flavor]

<Test method>
A test on the concentration of diacetyl and the effect of the concentration of diacetyl on the flavor by off-flavor was carried out by the following method.
1. 1. Wort was prepared in the same manner as in Example 1.
2. Saccharomyces cerevisiae was added so that the number of yeasts at the time of addition was 10 million-cells / ml, and the mixture was fermented at 10 ° C. for 1 week.
3. 3. When the sugar content reached 4.3 ° P, fruit juice was added. After the completion of the main fermentation, the precipitated yeast was removed, and the post-fermentation was carried out at 4 ° C. for 10 days.
4. After filtering the filter paper, centrifugation was performed to remove yeast. Diacetyl was added to the test product after yeast precipitation as shown in Table 2, and sensory evaluation was performed.

<Evaluation>
The sensory evaluation was carried out by four panelists. The evaluation is based on the result of sensory evaluation of "yes" (feeling) or "no" (not feeling) of the feeling of fruit juice (flavor of fruit juice) and the harmony of complex flavors (harmony with the flavor of fermented malt beverage). evaluated. The sensory evaluation of off-flavour was performed according to the following evaluation criteria, and the numerical values with the most evaluations were shown.
(Evaluation criteria):
"3": The off-flavour had a strong effect on the flavor, and an adverse effect on the beverage containing fruit juice was felt.
"2": Off-flavour had an effect on the flavor, and an adverse effect on the beverage containing fruit juice was felt, but the effect was minor.
"1": There was no effect of off-flavour on the flavor, and no adverse effect on the beverage containing fruit juice was felt.

<Result>
The results are shown in Table 2. When diacetyl is added to a sample (diacetyl concentration 0.01 ppm) in which raspberry juice is added to the fermented liquid, if the diacetyl value of the fermented malt beverage is less than 0.06 ppm (0.05 ppm or less), There was no adverse effect on the flavor due to off-flavour, and a harmony between the fruit juice feeling and the flavor of the fermented malt beverage ((complex flavor harmony between the fruit juice feeling and the fermented malt) was obtained.

[Juice addition time and number of floating yeasts]

<Test method>
The effect of the fruit juice addition time and the number of floating yeasts on the flavor by off-flavor was tested by the following method.
1. 1. A pre-fermentation solution was prepared in the same manner as in Example 1.
2. Saccharomyces cerevisiae was added so that the number of yeasts at the time of addition was 10 million-cells / ml, and the mixture was fermented at 10 ° C. for 1 week.
3. 3. After the sugar content reached 4.3 ° C, yeast was removed by centrifugation. It was prepared by adding the same yeast as the yeast used for fermentation so that the number of yeasts reached the test level.
4. After the completion of the main fermentation, the precipitated yeast was removed, fruit juice was added, and then post-fermentation was carried out at 4 ° C. for 10 days.
5. After filtering the filter paper, centrifugation was performed to remove yeast, and a sensory evaluation was carried out.

<Evaluation>
The prepared fermented malt beverage containing fruit juice was subjected to a sensory evaluation by five panelists. The evaluation is based on the result of sensory evaluation of "yes" (feeling) or "no" (not feeling) of the feeling of fruit juice (flavor of fruit juice) and the harmony of complex flavors (harmony with the flavor of fermented malt beverage). evaluated. The evaluation of astringency was based on the following criteria.
"1": To the extent that the flavor is not impaired.
"2": The flavor is slightly impaired, but there is no problem.
"3": The astringency is so strong that it clearly spoils the flavor.

<Result>
The results are shown in Table 3. When the number of yeast cells was 3 million-cells / ml or more at the time of adding the fruit juice, a harmony between the fruit juice feeling and the flavor of the fermented malt beverage ((complex flavor harmony between the fruit juice feeling and the fermented malt) was obtained. At 120 million-cells / ml, miscellaneous taste (astringency) was conspicuous.

[Existing product Diacetyl concentration test of fermented malt beverage containing red juice]

<Test method>
The diacetyl concentration of the existing (commercially available) fermented malt beverage containing red fruit juice was measured.

<Result>
The results are shown in Table 4. As shown in Table 4, the measured existing (commercially available) fermented malt beverage containing red fruit juice had a high diacetyl concentration in the beverage, and off-flavour was felt in all the samples.

The present invention harmonizes the flavor derived from the fermented malt beverage with the flavor and color tone of the red fruit juice in a fermented malt beverage containing red fruit juice made from red fruit juice containing malt and anthocyanin, and imparts the flavor and color tone. To provide a fermented malt beverage containing red fruit juice having a mellow and refreshing sensation that suppresses the off-flavour generated when the fruit juice is added.

Claims (2)

In a fermented malt beverage containing red fruit juice made from red fruit juice containing malt and anthocyanin (excluding fruit juice fermented by lactic acid bacteria), the red fruit juice is selected from straight fruit juice, concentrated fruit juice and concentrated transparent fruit juice, and fermented malt. A fermented malt beverage containing red fruit juice, which is characterized by adjusting the value of diacetyl in the beverage to less than 0.06 ppm, and has a mellow and refreshing sensation that imparts the flavor and color of fruit juice and suppresses off-flavor. The fermented malt beverage containing red fruit juice according to claim 1, wherein the fermented malt beverage is beer or low-malt beer.