CN1836032A - Sparkling alcoholic beverage and process for producing the same - Google Patents
Sparkling alcoholic beverage and process for producing the same Download PDFInfo
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- CN1836032A CN1836032A CN200480023087.9A CN200480023087A CN1836032A CN 1836032 A CN1836032 A CN 1836032A CN 200480023087 A CN200480023087 A CN 200480023087A CN 1836032 A CN1836032 A CN 1836032A
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Abstract
The present invention provides an alcoholic beverage with improved a foam stability. A processing method of an alcoholic beverage with improved foaming properties comprising a process for processing a pro-fermentation, wherein a pea protein which was extracted and was obtained from green peas is added to a pre-fermentation liquid. The alcoholic beverage with improved foaming properties can be applied to the processing method of the alcoholic beverage with improved foaming properties by fermenting the pre-fermentation liquid which created raw materials containing malts or by fermenting the pre-fermentation liquid created using a syrup containing sources of carbon, sources of nitrogen, hops, a coloring matter, an improving substance for a generating of foam and for the foam stability and water as raw materials with a brewers' yeast.
Description
Technical field
The present invention relates to malt such as beer and sparkling wine and do not use Fructus Hordei Germinatus and the beer sample alcoholic beverage of wheat class (below be generically and collectively referred to as " sparkling alcoholic drink "), particularly improve whipability, the persistent sparkling alcoholic drink of bubble and manufacture method thereof.
Background technology
In malts such as the beer that uses barley germ as raw material, sparkling wine, starchiness such as the rice of use Fructus Hordei Germinatus or Fructus Hordei Germinatus and the subsidiary material of conduct except that Fructus Hordei Germinatus, barley, wheat, corn, starch, utilize the organized enzyme (in sparkling wine, also adding enzyme itself sometimes) of Fructus Hordei Germinatus, make the starchiness saccharification of Fructus Hordei Germinatus or Fructus Hordei Germinatus and auxiliary material, hops is added in the saccharification liquid that obtains, then, add yeast, make it to carry out zymamsis.
On the other hand, someone motion: be not as above-mentioned malt through system wheat operation or liquefaction, saccharification operation etc. is brewageed operation, promptly, as the beer sample sparkling alcoholic drink (fragrance is similar to the alcoholic beverage of beer) that does not use Fructus Hordei Germinatus and wheat class without exception, add the syrup that contains carbon source, contain nitrogenous sources such as amino acid whose material, water, hops, pigment, improve foaming and steep persistent material and spices as required, make stock liquid, same with common beer manufacturing process, cereuisiae fermentum is added in this stock liquid, make it to carry out the alcoholic beverage that the zymamsis manufacturing forms, this scheme forward the direction exploitation (TOHKEMY 2001-37462 communique) that realizes.
, in these sparkling alcoholic drinks, with regard to the important elements of this beverage feature, whipability, bubble persistence are arranged.For example, when having the beer, when beer being poured in glass cylinder or the stein, the carbonic acid foaming that contains, formation alveolar layer on beer.This alveolar layer is giving drinking person when visually causing the beer impression, also has to make beer liquid level and air cut off, keep the critical function of beer fragrance.Therefore, the lasting characteristic of the alveolar layer of Shi Du foaming formedness and formation (bubble persistence) characteristic that concerning beer, is absolutely necessary.
Yet, in existing malt, because the quality of selected, the malt quality of Fructus Hordei Germinatus material or subsidiary material or manufacturing processes such as the temperature control management of saccharification operation make a big impact to the foaming and the bubble persistence of the alcoholic beverage of end article, so the labour who spends on these process managements occupies sizable ratio in whole operation.
And in above-mentioned beer sample sparkling alcoholic drink, people expectation is developed and is a kind ofly improved suitable foaming and steep persistent material.
Just be used to improve the foaming of above-mentioned sparkling alcoholic drink and steep with regard to one of persistent strategy, studying utilization mentioned in the above-mentioned beer sample alcoholic beverage and improving and bubble and steep persistent material, but also specifically do not proposing a plan at present.
Summary of the invention
Its problem of the present invention is, provides a kind of and bubbles and the bubble effective starting material of persistence and additive and this starting material and additive utilize method in sparkling alcoholic drink manufacturing process to improving in sparkling alcoholic drink.
Above-mentioned problem solves by following method of the present invention.
The invention of claim 1 is the manufacture method of sparkling alcoholic drink, comprise: liquefaction, the saccharification operation of diastatic malt or Fructus Hordei Germinatus and subsidiary material, filtering this saccharification liquid obtains first of wheat juice and filters operation, by being added to, hops boils the operation of boiling of making the preceding liquid of fermentation in this wheat juice, use yeast to make the fermentation procedure of the preceding liquid fermentation of above-mentioned fermentation, filter second of sparkling alcoholic drink that operation by fermentation obtains and filter operation, it is characterized in that, above-mentioned each operation before above-mentioned second filters operation or arbitrary period of each inter process, add the Semen Pisi sativi protein that from pea, extracts.
The invention of claim 2 is manufacture method of sparkling alcoholic drink, comprise: syrup, nitrogenous source, hops, pigment and the water that will contain carbon source as raw material make the operation of liquid before the fermentation, by using yeast that liquid before the above-mentioned fermentation is fermented to obtain sparkling alcoholic drink fermentation procedure, filter the filtration operation of the sparkling alcoholic drink of operation by fermentation, it is characterized in that, above-mentioned each operation before above-mentioned filtration operation or arbitrary period of each inter process, add the Semen Pisi sativi protein that from pea, extracts.
The invention of claim 3 is manufacture method of sparkling alcoholic drink, makes before the fermentation liquid fermentation and makes, and it is characterized in that, the Semen Pisi sativi protein that extracts from pea is added to before the above-mentioned fermentation in the liquid.
The invention of claim 4 is manufacture method of sparkling alcoholic drink, liquid is fermented make, and it is characterized in that, the Semen Pisi sativi protein that extracts from pea is added to before the above-mentioned fermentation in the liquid.
The invention of claim 5 is sparkling alcoholic drinks, by the described manufacture method manufacturing of claim 1～4.
Semen Pisi sativi protein used in the present invention is from the vegetable protein that pea extracts, refining separation obtains, and is commercially available.
The invention effect
The present invention can obtain steeping the good sparkling alcoholic drink of persistence by cooperate Semen Pisi sativi protein between the manufacturing process of sparkling alcoholic drink or each manufacturing process.Moreover Semen Pisi sativi protein can be purchased easily, only needs to add to get final product, and can not introduce complicated step to manufacturing process.And, the foaming of the sparkling alcoholic drink that obtains thus and bubble excellent durability, no matter on the sense of taste still visually, all can provide good sparkling alcoholic drink to the human consumer.
Embodiment
For illustrating in greater detail the present invention, below list embodiment.
[embodiment]
Below, according to method for making of the present invention, the described concrete example of implementing.
Here, illustrate that a test that was suitable for and implemented is brewageed when being used in combination suitable nitrogenous source and improve the starting material of bubble characteristic or use the either party.In addition, present embodiment is the example of tentatively implementing in the brewing equipment of 400L specification.Make 21 kinds of beer sample sparkling alcoholic drinks and 2 kinds of sparkling wines altogether, they are steeped the sense comparison test of persistence, fermentable fragrance.The process conditions of embodiment 1～7 except that starting material is all identical, finally is adjusted into alcohol 5.0 capacity %.Equally, the process conditions of embodiment 8 except that starting material is all identical, finally is adjusted into alcohol 5.5 capacity %.
In addition, pea (pea: Pisum Sativum L) have yellow, green, red three kinds, but employed pea is a yellow pea among the following embodiment, uses the Semen Pisi sativi protein that extracts from this yellow pea.
(embodiment 1)
Embodiment 1 is, do not using Fructus Hordei Germinatus, nitrogenous source, the starting material and the water that steep characteristic with the syrup, hops, pigment, the improvement that contain carbon source are that raw material is made the preceding liquid of fermentation, make in the method for beer sample sparkling alcoholic drink by using yeast that the preceding liquid of this fermentation is fermented, by using Semen Pisi sativi protein (Rhodia Organo Food Tech corporate system: Semen Pisi sativi protein, below identical), soybean protein (clear and industry society system: clear with FRESH, following identical) is as the starting material that improve the bubble characteristic, be applicable to example of the present invention, and implement in the following order.
(1) use following raw material to adjust the preceding liquid of fermentation.
Use raw material: in order to make beer sample sparkling alcoholic drink, with syrup 69kg (solids component 75%, syrup are used the goods, commercially available of DE50, and annotate: so-called DE is the abbreviation of DextroseEquivalent, is the conversion coefficient of starch) as raw material.And, being (#1-3) for (#1-1), Semen Pisi sativi protein 2000g for (#1-2), soybean protein 2000g not use the starting material that improve the bubble characteristic, described manufacturing process makes according to the invention embodiment.
That is, the hot water of 300～350L is added to caramel colorant 240g (Ikeda saccharification industry society system: KOKUYO CARAMEL, following identical), among the hops material 400g, add syrup again and make it dissolving, boiled 60～90 minutes.
Then, remove hops vinasse etc. in being called as the settling bath of whirlpool, be cooled to 10 ℃ with plate cooler, preceding liquid obtains fermenting.Cereuisiae fermentum is added in the preceding liquid of this fermentation, make it at 6～12 ℃ of bottom fermentations (the fermentation fate as described later).Then, preserve wine down at-1 ℃.
Fermented liquid utilizes diatomite filtration to remove yeast, obtains final beer sample sparkling alcoholic drink.
As described above, in the present embodiment, use 2 kinds of starting material that improve the bubble characteristic, make beer sample sparkling alcoholic drink, adopt their its bubble characteristic of three pilot surveies.This bubble characteristic is undertaken by measuring bubble persistence NIBEM value (being generally the persistent desired value of bubble of sparkling alcoholic drinks such as evaluating beer and sparkling wine).That is, if the NIBEM value demonstrates high value, it is good then can to estimate the bubble persistence.
Table 1
| #1-1 | #1-2 | #1-3 | |
| NIBEM | 57 | 160 | 64 |
Table 1 expression bubble persistence NIBEM value.
According to the data validation shown in the table 1: use the #1-2 of Semen Pisi sativi protein to compare, have excellent bubble characteristic with #1-1, #1-3.
Table 2
| #1-1 | #1-2 | #1-3 | |
| Sulfide is smelly | 3 | 2 | 3 |
| Ester perfume (or spice) | 0 | 1 | 1 |
| Pleasant impression | 0 | 1 | 0 |
Judgement criteria: every is as follows, and 3 or grade evaluation
Sulfide is smelly: 0 (weak), 1 (weak slightly), 2 (generally), 3 (strong slightly)
Ester perfume (or spice): 0 (weak), 1 (weak slightly), 2 (generally), 3 (strong slightly)
Aftertaste: 0 (not eliminating), 1 (not eliminating slightly), 2 (generally), 3 (basically eliminate)
The sense evaluation of table 2 is a benchmark with the fragrance of #1-1.
In addition, in the present embodiment, the evaluation of " pleasant impression " of any sample is not talkative good.This results from: because of do not add nitrogenous source in the manufacturing processed of each sample, fermentation stops halfway, and remaining extract component wants many with predetermined comparing; Owing to this remaining extract component is felt sweeter taste, show to have influence on the pleasant impression.But, even under such situation, use the sample #1-2 of Semen Pisi sativi protein to compare with other sample #1-1, #1-3, sulfide is smelly lower, the fragrant and also obviously raising of the pleasant impression property eliminated of ester.
Table 3
| #1-1 | #1-2 | #1-3 | |
| The fermentation fate (my god) | 12* | 11* | 12* |
*: false extract to 4.00%.In the fermentation way, stop.
Table 3 is the forms of fate of relatively fermenting in the manufacturing process of the beer sample sparkling alcoholic drink of present embodiment.The fermentation fate is to be 11.00% to be target to become 2.50% with false extract in the extract from the preceding liquid of this fermentation, but in the present embodiment, does not drop to 4.00% in false extract.False extract is by by the fermentation alcohol that the sugar the liquid produces before this fermentation with the extract that does not have the proportion of the sugar that ferments to try to achieve, and more specifically, takes the fermented liquid in the fermentation procedure, measures with vibrating densimeter.Common fermentation fate is 7～9 days, but in the present embodiment, it doesn't matter with having or not the assimilable sugar of yeast in the fermented liquid, is 4.00% o'clock at false extract, and fermentation stops.
Table 4
| #1-1 | #1-2 | #1-3 | |
| Free ammonia ground state nitrogen (mg/L) | 5 | 8 | 9 |
The amount of the free amino nitrogen before this fermentation before the table 4 expression the interpolation in the present embodiment yeast in the liquid.Because can not carry out good fermentation, preferably resupply nitrogenous source.
(embodiment 2)
Embodiment 2 is, use resolvent (only system oil corporate system: the Hinute of soybean protein not using Fructus Hordei Germinatus as nitrogenous source, below identical), the starting material and the water that steep characteristic with the syrup, nitrogenous source, hops, pigment, the improvement that contain carbon source are that raw material is made the preceding liquid of fermentation, make in the method for beer sample sparkling alcoholic drink by using yeast that the preceding liquid of this fermentation is fermented, by using Semen Pisi sativi protein, soybean protein as the starting material that improve the bubble characteristic, be applicable to example of the present invention, and implement in the following order.
(1) use following raw material to adjust the preceding liquid of fermentation.
Use raw material: in order to make beer sample sparkling alcoholic drink, with syrup 69kg (solids component 75%, syrup are used the goods, commercially available of DE50, and annotate: so-called DE is the abbreviation of DextroseEquiva1ent, is the conversion coefficient of starch) as raw material.The resolvent 400g that uses soybean protein is as nitrogenous source.Then, be (#2-3) for (#2-1), Semen Pisi sativi protein 2000g for (#2-2), soybean protein 2000g not use the starting material that improve the bubble characteristic, described manufacturing process makes according to the invention embodiment.
That is, the hot water of 300～350L is added among caramel colorant 240g, the hops material 400g, add syrup again and make it dissolving, boiled 60～90 minutes.
Then, remove hops vinasse etc. in being called as the settling bath of whirlpool, be cooled to 10 ℃ with plate cooler, preceding liquid obtains fermenting.Cereuisiae fermentum is added in the preceding liquid of this fermentation, make it at 6～12 ℃ of bottom fermentations (the fermentation fate as described later).Then, preserve wine down at-1 ℃.
Fermented liquid utilizes diatomite filtration to remove yeast, finally obtains beer sample sparkling alcoholic drink.
Below, similarly to Example 1, table 5～table 8 is represented bubble persistence, sense evaluation, fermentation fate, total free aminoacids amount respectively.
Table 5
| #2-1 | #2-2 | #2-3 | |
| NIBEM | 82 | 158 | 90 |
Table 5 expression bubble persistence NIBEM value.
According to the data validation shown in the table 5: use the #2-2 of Semen Pisi sativi protein to compare, have excellent bubble characteristic with #2-1, #2-3.
Table 6
| #2-1 | #2-2 | #2-3 | |
| Sulfide is smelly | 3 | 2 | 3 |
| Ester perfume (or spice) | 0 | 1 | 1 |
| Pleasant impression | 0 | 2 | 0 |
Judgement criteria: every is as follows, and 3 or grade evaluation
Sulfide is smelly: 0 (weak), 1 (weak slightly), 2 (generally), 3 (strong slightly)
Ester perfume (or spice): 0 (weak), 1 (weak slightly), 2 (generally), 3 (strong slightly)
Aftertaste: 0 (not eliminating), 1 (not eliminating slightly), 2 (generally), 3 (basically eliminate)
The sense evaluation of table 6 is a benchmark with the fragrance of #2-1.
Carry out the result that sense is estimated with 10 judges: use the #2-2 of Semen Pisi sativi protein to compare with #2-1, #2-3, sulfide is smelly lower, and ester is fragrant to be increased, and preferable feature in malts such as beer, sparkling wine such as the elimination increase of pleasant impression strengthens.
Table 7
| #2-1 | #2-2 | #2-3 | |
| The fermentation fate (my god) | 8 | 7 | 8 |
Table 7 is the forms of fate of relatively fermenting in the manufacturing process of the beer sample sparkling alcoholic drink of present embodiment.The fermentation fate is that the extract from the preceding liquid of this fermentation is 11.00% to becoming 2.50% in false extract.False extract be take in the fermentation procedure fermented liquid, measure with vibrating densimeter.Common fermentation fate is 7～9 days, and by this result also as can be known: #2-2 compares with #2-1, #2-3, and the fermentation fate shortens one day.
Table 8
| #2-1 | #2-2 | #2-3 | |
| Free ammonia ground state nitrogen (mg/L) | 23 | 27 | 25 |
The amount of the free ammonia ground state nitrogen before this fermentation before the table 8 expression the interpolation in the present embodiment yeast in the liquid.Compare with #2-1, the value of the #2-3 of the #2-2 of use Semen Pisi sativi protein, use soybean protein all rises a little.
(embodiment 3)
Embodiment 3 is, do not use Fructus Hordei Germinatus as nitrogenous source, and the part of the syrup of using as carbon source is used a rice saccharification liquid (resolvent of the flourish chemical company of group system, rice, commercially available), the nitrogenous source that utilizes this meter saccharification liquid to be contained.And be liquid before raw material is made fermentation at starting material and water with hops, pigment, improvement bubble characteristic, make in the method for beer sample sparkling alcoholic drink by using yeast that the preceding liquid of this fermentation is fermented, by using Semen Pisi sativi protein, soybean protein as the starting material that improve the bubble characteristic, be applicable to example of the present invention, and implement in the following order.
(1) use following raw material to adjust the preceding liquid of fermentation.
Use raw material: in order to make beer sample sparkling alcoholic drink, with syrup 69kg (the syrup 52.1kg of solids component 75%, DE50, remaining 6.9kg use a rice saccharification liquid, and be all commercially available) as raw material.6.9kg among the above-mentioned syrup 69kg is replaced with rice saccharification liquid, utilize nitrogenous source that this meter saccharification liquid contained as nitrogenous source.And, being (#3-3) for (#3-1), Semen Pisi sativi protein 2000g for (#3-2), soybean protein 2000g not use the starting material that improve the bubble characteristic, described manufacturing process makes according to the invention embodiment.
That is, the hot water of 300～350L is added among caramel colorant 240g, the hops material 400g, add syrup again and make it dissolving, boiled 60～90 minutes.
Then, remove hops vinasse etc. in being called as the settling bath of whirlpool, be cooled to 10 ℃ with plate cooler, preceding liquid obtains fermenting.Cereuisiae fermentum is added in the preceding liquid of this fermentation, make it at 6～12 ℃ of bottom fermentations (the fermentation fate as described later).Then, preserve wine down at-1 ℃.
Fermented liquid utilizes diatomite filtration to remove yeast, obtains final beer sample sparkling alcoholic drink.
Table 9
| #3-1 | #3-2 | #3-3 | |
| NIBEM | 57 | 170 | 55 |
Table 9 expression bubble persistence NIBBM value.
According to the data validation shown in the table 9: use the #3-2 of Semen Pisi sativi protein to compare, have excellent bubble characteristic with #3-1, #3-3.
Table 10
| #3-1 | #3-2 | #3-3 | |
| Sulfide is smelly | 1 | 0 | 0 |
| Ester perfume (or spice) | 1 | 3 | 2 |
| Pleasant impression | 1 | 3 | 1 |
Judgement criteria: every is as follows, and 3 or grade evaluation
Sulfide is smelly: 0 (weak), 1 (weak slightly), 2 (generally), 3 (strong slightly)
Ester perfume (or spice): 0 (weak), 1 (weak slightly), 2 (generally), 3 (strong slightly)
Aftertaste: 0 (not eliminating), 1 (not eliminating slightly), 2 (generally), 3 (basically eliminate)
The sense evaluation of table 10 is a benchmark with the fragrance of #3-1.
Carry out the result that sense is estimated with 10 judges: use the #3-2 of Semen Pisi sativi protein to compare with #3-1, #3-3, sulfide is smelly lower, and ester is fragrant to be increased, and preferable feature in malts such as beer, sparkling wine such as the elimination increase of pleasant impression strengthens.
Table 11
| #3-1 | #3-2 | #3-3 | |
| The fermentation fate (my god) | 8 | 7 | 7 |
Table 11 is the forms of fate of relatively fermenting in the manufacturing process of the beer sample sparkling alcoholic drink of present embodiment.The fermentation fate is that the extract from the preceding liquid of this fermentation is 11.00% to becoming 2.50% in false extract.False extract be take in the fermentation procedure fermented liquid, measure with vibrating densimeter.Common fermentation fate is 7～9 days, and by this result also as can be known: #3-2, #3-3 compare with #3-1, and the fermentation fate shortens one day.
Table 12
| #3-1 | #3-2 | #3-3 | |
| Free ammonia ground state nitrogen (mg/L) | 20 | 24 | 23 |
The amount of the free amino nitrogen before this fermentation before the table 12 expression the interpolation in the present embodiment yeast in the liquid.Compare with #3-1, the value of the #3-3 of the #3-2 of use Semen Pisi sativi protein, use soybean protein all rises a little.
(embodiment 4)
Embodiment 4 is, do not use zein powder (resolvent of zein, commercially available) as nitrogenous source not using Fructus Hordei Germinatus, to contain the starting material of syrup, nitrogenous source, hops, pigment, improvement bubble characteristic of carbon source and water and make liquid before the fermentation as raw material, make in the method for beer sample sparkling alcoholic drink by using yeast that the preceding liquid of this fermentation is fermented, by using Semen Pisi sativi protein, soybean protein as the starting material that improve the bubble characteristic, be applicable to example of the present invention, and implement in the following order.
(1) use following raw material to adjust the preceding liquid of fermentation.
Use raw material: in order to make beer sample sparkling alcoholic drink, with syrup 69kg (solids component 75%, syrup are used the goods, all commercially available of DE50, and annotate: so-called DE is the abbreviation of Dextroseequivalent, is the conversion coefficient of starch) as raw material.Use zein powder 240g as nitrogenous source.Then, be (#4-3) for (#4-1), Semen Pisi sativi protein 2000g for (#4-2), soybean protein 2000g not use the starting material that improve the bubble characteristic, described manufacturing process makes according to the working of an invention mode.
That is, the hot water of 300～350L is added among caramel colorant 240g, the hops material 400g, add syrup again and make it dissolving, boiled 60～90 minutes.
Then, remove hops vinasse etc. in being called as the settling bath of whirlpool, be cooled to 10 ℃ with plate cooler, preceding liquid obtains fermenting.Cereuisiae fermentum is added in the preceding liquid of this fermentation, make it at 6～12 ℃ of bottom fermentations (the fermentation fate as described later).Then, preserve wine down at-1 ℃.
Fermented liquid utilizes diatomite filtration to remove yeast, obtains final beer sample sparkling alcoholic drink.
Below, similarly to Example 3, expression bubble persistence, sense evaluation, fermentation fate and total free aminoacids amount.
Table 13
| #4-1 | #4-2 | #4-3 | |
| NIBEM | 52 | 161 | 82 |
Table 13 expression bubble persistence NIBEM value.
According to the data validation shown in the table 13: use the #4-2 of Semen Pisi sativi protein to compare, have excellent bubble characteristic with #4-1, #4-3.
Table 14
| #4-1 | #4-2 | #4-3 | |
| Sulfide is smelly | 2 | 0 | 1 |
| Ester perfume (or spice) | 1 | 2 | 2 |
| Pleasant impression | 1 | 3 | 1 |
Judgement criteria: every is as follows, and 3 or grade evaluation
Sulfide is smelly: 0 (weak), 1 (weak slightly), 2 (generally), 3 (strong slightly)
Ester perfume (or spice): 0 (weak), 1 (weak slightly), 2 (generally), 3 (strong slightly)
Aftertaste: 0 (not eliminating), 1 (not eliminating slightly), 2 (generally), 3 (basically eliminate)
The sense evaluation of table 14 is a benchmark with the fragrance of #4-1.
Carry out the result that sense is estimated with 10 judges: use the #4-2 of Semen Pisi sativi protein to compare with #4-1, #4-3, sulfide is smelly lower, and ester is fragrant to be increased, and preferable feature in malts such as beer, sparkling wine such as the elimination increase of pleasant impression strengthens.
Table 15
| #4-1 | #4-2 | #4-3 | |
| The fermentation fate (my god) | 8 | 7 | 8 |
Table 15 is the forms of fate of relatively fermenting in the manufacturing process of the beer sample sparkling alcoholic drink of present embodiment.The fermentation fate is that the extract from the preceding liquid of this fermentation is 11.00% to becoming 2.50% in false extract.False extract be take in the fermentation procedure fermented liquid, measure with vibrating densimeter.Common fermentation fate is 7～9 days, and by this result also as can be known: #4-2 compares with #4-1, #4-3, and the fermentation fate shortens one day.
Table 16
| #4-1 | #4-2 | #4-3 | |
| Free ammonia ground state nitrogen (mg/L) | 19 | 21 | 23 |
The amount of the free amino nitrogen before this fermentation before the table 16 expression the interpolation in the present embodiment yeast in the liquid.Compare with #4-1, the value of the #4-3 of the #4-2 of use Semen Pisi sativi protein, use soybean protein all rises a little.
(embodiment 5)
Embodiment 5 is, do not use the zein powder (resolvent of zein not using Fructus Hordei Germinatus, commercially available), yeast extract (Sapporo beer company system, the extract solution of dry yeast, commercially available) as nitrogenous source, the syrup that will contain carbon source, nitrogenous source, hops, pigment, improve the starting material and the water of bubble characteristic and make the preceding liquid of fermentation as raw material, make in the method for beer sample sparkling alcoholic drink by using yeast that the preceding liquid of this fermentation is fermented, by using Semen Pisi sativi protein, soybean protein is as the starting material that improve the bubble characteristic, be applicable to example of the present invention, and implement in the following order.
(1) use following raw material to adjust the preceding liquid of fermentation.
Use raw material: in order to make beer sample sparkling alcoholic drink, with syrup 69kg (solids component 75%, syrup use the goods of DE50, all commercially available, annotate: so-called DE is the abbreviation of Dextroseequivalent, is the conversion coefficient of starch) as raw material.Use zein powder 120g, yeast extract 60g as nitrogenous source.Not use the starting material that improve the bubble characteristic to be (#5-3) for (#5-1), Semen Pisi sativi protein 2000g for (#5-2), soybean protein 2000g, described manufacturing process makes according to the working of an invention mode then.
That is, the hot water of 300～350L is added among caramel colorant 240g, the hops material 400g, add syrup again and make it dissolving, boiled 60～90 minutes.
Then, remove hops vinasse etc. in being called as the settling bath of whirlpool, be cooled to 10 ℃ with plate cooler, preceding liquid obtains fermenting.Cereuisiae fermentum is added in the preceding liquid of this fermentation, make it at 6～12 ℃ of bottom fermentations (the fermentation fate as described later).Then, preserve wine down at-1 ℃.
Fermented liquid utilizes diatomite filtration to remove yeast, obtains final beer sample sparkling alcoholic drink.
Below, the bubble persistence of expression embodiment 5, sense evaluation, fermentation fate and total free aminoacids amount.
Table 17
| #5-1 | #5-2 | #5-3 | |
| NIBEM | 115 | 164 | 124 |
Table 17 expression bubble persistence NIBEM value.
According to the data validation shown in the table 17: use the #5-2 of Semen Pisi sativi protein to compare, have excellent bubble characteristic with #5-1, #5-3.
Table 18
| #5-1 | #5-2 | #5-3 | |
| Yeast is smelly | 3 | 3 | 3 |
| Ester perfume (or spice) | 1 | 1 | 1 |
| Pleasant impression | 0 | 0 | 0 |
Judgement criteria: every is as follows, and 3 or grade evaluation
Yeast is smelly: 0 (weak), 1 (weak slightly), 2 (generally), 3 (strong slightly)
Ester perfume (or spice): 0 (weak), 1 (weak slightly), 2 (generally), 3 (strong slightly)
Aftertaste: 0 (not eliminating), 1 (not eliminating slightly), 2 (generally), 3 (basically eliminate)
The sense evaluation of table 18 is a benchmark with the fragrance of #5-1.
Carry out the result that sense is estimated with 10 judges: all embodiment have the smelly and ester perfume (or spice) of equal yeast.
Table 19
| #5-1 | #5-2 | #5-3 | |
| The fermentation fate (my god) | 6 | 5 | 6 |
Table 19 is the forms of fate of relatively fermenting in the manufacturing process of the beer sample sparkling alcoholic drink of present embodiment.The fermentation fate is that the extract from the preceding liquid of this fermentation is 11.00% to becoming 2.50% in false extract.False extract be take in the fermentation procedure fermented liquid, measure with vibrating densimeter.Common fermentation fate is 7～9 days, and by this result also as can be known: #5-2 compares with #5-1, #5-3, and the fermentation fate shortens one day.
Table 20
| #5-1 | #5-2 | #5-3 | |
| Free ammonia ground state nitrogen (mg/L) | 83 | 84 | 95 |
The amount of the free amino nitrogen before this fermentation before the table 20 expression the interpolation in the present embodiment yeast in the liquid.Compare with #5-1, the value of the #5-3 of the #5-2 of use Semen Pisi sativi protein, use soybean protein all rises a little.
(embodiment 6)
Embodiment 6 is, do not use zein powder (resolvent of zein, commercially available), ammonium sulfate as nitrogenous source not using Fructus Hordei Germinatus, to contain the starting material of syrup, nitrogenous source, hops, pigment, improvement bubble characteristic of carbon source and water and make liquid before the fermentation as raw material, make in the method for beer sample sparkling alcoholic drink by using yeast that the preceding liquid of this fermentation is fermented, by using Semen Pisi sativi protein, soybean protein as the starting material that improve the bubble characteristic, be applicable to example of the present invention, and implement in the following order.
(1) use following raw material to adjust the preceding liquid of fermentation.
Use raw material: in order to make beer sample sparkling alcoholic drink, with syrup 69kg (solids component 75%, syrup use the goods of DE50, all commercially available, annotate: so-called DE is the abbreviation of Dextroseequivalent, is the conversion coefficient of starch) as raw material.Use zein powder 240g, ammonium sulfate 26g as nitrogenous source.Then, be (#6-3) for (#6-1), Semen Pisi sativi protein 2000g for (#6-2), soybean protein 2000g not use the starting material that improve the bubble characteristic, described manufacturing process makes according to the working of an invention mode.
That is, the hot water of 300～350L is added among caramel colorant 240g, the hops material 400g, add syrup again and make it dissolving, boiled 60～90 minutes.
Then, remove hops vinasse etc. in being called as the settling bath of whirlpool, be cooled to 10 ℃ with plate cooler, preceding liquid obtains fermenting.Cereuisiae fermentum is added in the preceding liquid of this fermentation, make it at 6～12 ℃ of bottom fermentations (the fermentation fate as described later).Then, preserve wine down at-1 ℃.
Fermented liquid utilizes diatomite filtration to remove yeast, obtains final beer sample sparkling alcoholic drink.
Below, the measurement result of the bubble persistence of expression embodiment 6, sense evaluation, fermentation fate and total free aminoacids amount.
Table 21
| #6-1 | #6-2 | #6-3 | |
| NIBEM | 52 | 165 | 62 |
Table 21 expression bubble persistence NIBEM value.
According to the data validation shown in the table 21: use the #6-2 of Semen Pisi sativi protein to compare, have excellent bubble characteristic with #6-1, #6-3.
Table 22
| #6-1 | #6-2 | #6-3 | |
| Sulfide is smelly | 1 | 0 | 0 |
| Ester perfume (or spice) | 1 | 3 | 2 |
| Pleasant impression | 1 | 3 | 1 |
Judgement criteria: every is as follows, and 3 or grade evaluation
Sulfide is smelly: 0 (weak), 1 (weak slightly), 2 (generally), 3 (strong slightly)
Ester perfume (or spice): 0 (weak), 1 (weak slightly), 2 (generally), 3 (strong slightly)
Aftertaste: 0 (not eliminating), 1 (not eliminating slightly), 2 (generally), 3 (basically eliminate)
The sense evaluation of table 22 is a benchmark with the fragrance of #6-1.
Carry out the result that sense is estimated with 10 panelists: use the #6-2 of Semen Pisi sativi protein to compare with #6-1, #6-3, sulfide is smelly lower, and ester is fragrant to be increased, and excellent feature in malts such as beer, sparkling wine such as the elimination increase of pleasant impression strengthens.
Table 23
| #6-1 | #6-2 | #6-3 | |
| The fermentation fate (my god) | 6 | 5 | 6 |
Table 23 is the forms of fate of relatively fermenting in the manufacturing process of the beer sample sparkling alcoholic drink of present embodiment.The fermentation fate is that the extract from the preceding liquid of this fermentation is 11.00% to becoming 2.50% in false extract.False extract be take in the fermentation procedure fermented liquid, measure with vibrating densimeter.Common fermentation fate is 7～9 days, and by this result also as can be known: #6-2 compares with #6-1, #6-3, and the fermentation fate shortens one day.
Table 24
| #6-1 | #6-2 | #6-3 | |
| Free ammonia ground state nitrogen (mg/L) | 24 | 28 | 25 |
The amount of the free amino nitrogen before this fermentation before the table 24 expression the interpolation in the present embodiment yeast in the liquid.Compare with #6-1, the value of the #6-3 of the #6-2 of use Semen Pisi sativi protein, use soybean protein all rises a little.
(embodiment 7)
Embodiment 7 is, use white jowar (crushed material of white jowar, commercially available), sulfate of ammoniac as nitrogenous source not using Fructus Hordei Germinatus, to contain the starting material of syrup, nitrogenous source, hops, pigment, improvement bubble characteristic of carbon source and water and make liquid before the fermentation as raw material, make in the method for beer sample sparkling alcoholic drink by using yeast that the preceding liquid of this fermentation is fermented, by using Semen Pisi sativi protein, soybean protein as the starting material that improve the bubble characteristic, be applicable to example of the present invention, and implement in the following order.
(1) use following raw material to adjust the preceding liquid of fermentation.
Use raw material: in order to make beer sample sparkling alcoholic drink, with syrup 34.5kg (solids component 75%, syrup use the goods of DE50, all commercially available, annotate: so-called DE is the abbreviation of Dextroseequivalent, is the conversion coefficient of starch) as raw material.Crushed material 34.5g, the αDian Fenmei 34.5g, βDian Fenmei 34.5g, the protease 3 4.5g that use white jowar are as nitrogenous source.Not use the starting material that improve the bubble characteristic to be (#7-3) for (#7-1), Semen Pisi sativi protein 2000g for (#7-2), soybean protein 2000g, described manufacturing process makes according to the working of an invention mode.
That is, add the hot water of 150～175L and add that white sorghum flour minces, αDian Fenmei, βDian Fenmei, proteolytic enzyme, kept 20 minutes down at 48 ℃.Then, be warmed up to 65 ℃ and kept 25 minutes, be warmed up to 75 ℃ again.Then, the hot water of 150～175L is added among caramel colorant 240g, the hops material 400g, add syrup again and make it dissolving, boiled 60～90 minutes.
Then, remove hops vinasse etc. in being called as the settling bath of whirlpool, be cooled to 10 ℃ with plate cooler, preceding liquid obtains fermenting.Cereuisiae fermentum is added in the preceding liquid of this fermentation, make it at 6～12 ℃ of bottom fermentations (the fermentation fate as described later).Then, preserve wine down at-1 ℃.
Fermented liquid utilizes diatomite filtration to remove yeast, obtains final beer sample sparkling alcoholic drink.
Table 25
| #7-1 | #7-2 | #7-3 | |
| NIBEM | 137 | 166 | 149 |
Table 25 expression bubble persistence NIBEM value.
According to the data validation shown in the table 25: use the #7-2 of Semen Pisi sativi protein to compare, have excellent bubble characteristic with #7-1, #7-3.
Table 26
| #7-1 | #7-2 | #7-3 | |
| Sulfide is smelly | 1 | 0 | 0 |
| Ester perfume (or spice) | 2 | 3 | 2 |
| Pleasant impression | 1 | 1 | 1 |
Judgement criteria: every is as follows, and 3 or grade evaluation
Sulfide is smelly: 0 (weak), 1 (weak slightly), 2 (generally), 3 (strong slightly)
Ester perfume (or spice): 0 (weak), 1 (weak slightly), 2 (generally), 3 (strong slightly)
Aftertaste: 0 (not eliminating), 1 (not eliminating slightly), 2 (generally), 3 (basically eliminate)
The sense evaluation of table 26 is a benchmark with the fragrance of #7-1.
Carry out the result that sense is estimated with 10 judges: use the #7-2 and the #7-1 of Semen Pisi sativi protein, compare with #7-3, sulfide is smelly lower, though and #7-2 compare with #7-1, #7-3/ester is fragrant to be increased, each embodiment is identical in the elimination of pleasant impression.
Table 27
| #7-1 | #7-2 | #7-3 | |
| The fermentation fate (my god) | 5 | 5 | 5 |
Table 27 is the forms of fate of relatively fermenting in the manufacturing process of the beer sample sparkling alcoholic drink of present embodiment.The fermentation fate is that the extract from the preceding liquid of this fermentation is 11.00% to becoming 2.50% in false extract.False extract be take in the fermentation procedure fermented liquid, measure with vibrating densimeter.Common fermentation fate is 7～9 days, and by this result also as can be known: arbitrary embodiment compares with common fermentation fate, all shortens quite a lot ofly and for identical fermentation fate.
Table 28
| #7-1 | #7-2 | #7-3 | |
| Free ammonia ground state nitrogen (mg/L) | 124 | 128 | 125 |
The amount of the free amino nitrogen before this fermentation before the table 28 expression the interpolation in the present embodiment yeast in the liquid.Compare with #7-1 be indivisible but use Semen Pisi sativi protein #7-2, use the value of the #7-3 of soybean protein all to rise.
In the alcoholic beverage that does not use Fructus Hordei Germinatus and wheat class of embodiments of the invention 1～7 and so on, can think: Semen Pisi sativi protein not only helps steeping persistence, and excellent feature strengthens in malts such as beer that pleasant impression is eliminated and so on, sparkling wine, the result helps to make the good alcoholic beverage of fragrance, and above-mentioned conclusion is consistent with the test-results of the foregoing description.
And, by above-mentioned sense evaluation as can be known: by using 0.5% Semen Pisi sativi protein, the so-called preferable feature enhancing in malts such as beer, sparkling wine of mellow sense that sulfide smell smelly or this class of tart flavour is reduced and make the ester flavor, distinguish the flavor of at least.
(embodiment 8)
Present embodiment is the manufacturing that Semen Pisi sativi protein is used for the alcoholic beverage of sparkling wine sample, implements by following order.
(1) syrup 50kg and Semen Pisi sativi protein 350g, a hops material 500g are added to 57 ℃ hot water is added among the filtration wheat juice 310L that carries out among the Fructus Hordei Germinatus 15kg after the saccharification, boiled 60～90 minutes.Then, remove hops vinasse etc. in being called as the settling bath of whirlpool, be cooled to 10 ℃ with plate cooler, preceding liquid obtains fermenting.
(2) cereuisiae fermentum is added to before this fermentation in the liquid, make it 6～15 ℃ of bottom fermentations 5～15 days.Then, preserve wine down at-1 ℃.Fermented liquid utilizes diatomite filtration to remove yeast, makes the test sparkling wine (#8-1) of alcohol 5.0 capacity %.
(3) and, as a comparison, only remove Semen Pisi sativi protein the proportioning of liquid before ferment and the sparkling wine (#8-2) that obtains contrasting.
(4) implement to steep endurance life test equally with precedent, result relatively is shown in table 29 with reference substance.As can be known: in the present embodiment, compare with not using Semen Pisi sativi protein, the bubble persistence is improved.
Table 29
| Embodiment 8 | ||
| Proportioning raw materials | #8-1 | #8-2 |
| Fructus Hordei Germinatus rate of utilization (%) | → | 24 |
| Liquid sugar rate of utilization (%) | → | 76 |
| Semen Pisi sativi protein (ppm) | 1000 | 0 |
| Bubble persistence (NIBEM) | 265 | 255 |
More than, elaborated the preferred embodiment of the present invention and embodiment, but the present invention is not limited to above-mentioned specific embodiment, as long as in the scope of the purport of the present invention that the scope of claim is put down in writing, can carry out various distortion or change.More specifically, be 2.00% if limit extract component, adjust the concentration of above-mentioned assorted wine, just become ardent spirits; After fermentation procedure,, just can easily change julapium into if add food flavouring etc.
Claims (5)
1. the manufacture method of a sparkling alcoholic drink, comprise: liquefaction, the saccharification operation of diastatic malt or Fructus Hordei Germinatus and subsidiary material, filtering this saccharification liquid obtains first of wheat juice and filters operation, by hops being added in this wheat juice and boiling the operation of boiling of making the preceding liquid of fermentation, use yeast to make the fermentation procedure of the preceding liquid fermentation of above-mentioned fermentation, filter second of sparkling alcoholic drink that operation by fermentation obtains and filter operation, it is characterized in that, above-mentioned each operation before above-mentioned second filters operation or arbitrary period of each inter process, add the Semen Pisi sativi protein that from pea, extracts.
2. the manufacture method of a sparkling alcoholic drink, comprise: syrup, nitrogenous source, hops, pigment and the water that will contain carbon source as raw material make the operation of liquid before the fermentation, by using yeast that liquid before the above-mentioned fermentation is fermented to obtain sparkling alcoholic drink fermentation procedure, filter the filtration operation of the sparkling alcoholic drink of operation by fermentation, it is characterized in that, above-mentioned each operation before above-mentioned filtration operation or arbitrary period of each inter process, add the Semen Pisi sativi protein that from pea, extracts.
3. the manufacture method of a sparkling alcoholic drink makes before the fermentation liquid fermentation and makes, and it is characterized in that, the Semen Pisi sativi protein that extracts from pea is added to before the above-mentioned fermentation in the liquid.
4. the manufacture method of a sparkling alcoholic drink, make operation through brewageing the raw material that contains Fructus Hordei Germinatus and before the fermentation of making liquid ferment and make, it is characterized in that, the Semen Pisi sativi protein that extracts from pea is added to before the above-mentioned fermentation in the liquid.
5. sparkling alcoholic drink is by the described manufacture method manufacturing of claim 1～4.
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| JP2003195202 | 2003-07-10 | ||
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105188420A (en) * | 2013-03-14 | 2015-12-23 | 奥驰亚客户服务公司 | Flavor system and method for making beverages |
| CN107846939A (en) * | 2015-07-31 | 2018-03-27 | 不二制油集团控股株式会社 | The manufacture method of polysaccharide protein complex |
| CN110511842A (en) * | 2019-08-28 | 2019-11-29 | 中国农业大学 | A kind of preparation method and use of beer foam stabilizer |
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| JPS6251971A (en) * | 1985-08-30 | 1987-03-06 | Morinaga & Co Ltd | Production of drink or such preservable for long period without causing precipitate |
| TW199905B (en) * | 1992-02-03 | 1993-02-11 | J E Siebel Sons Company Inc | Method and composition for enhancing foam properties of fermented malt beverages |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105188420A (en) * | 2013-03-14 | 2015-12-23 | 奥驰亚客户服务公司 | Flavor system and method for making beverages |
| US10301583B2 (en) | 2013-03-14 | 2019-05-28 | Altria Client Services Llc | Flavor system and method for making beverages |
| CN107846939A (en) * | 2015-07-31 | 2018-03-27 | 不二制油集团控股株式会社 | The manufacture method of polysaccharide protein complex |
| CN107846939B (en) * | 2015-07-31 | 2022-08-12 | 不二制油集团控股株式会社 | Method for producing polysaccharide-protein complex |
| CN110511842A (en) * | 2019-08-28 | 2019-11-29 | 中国农业大学 | A kind of preparation method and use of beer foam stabilizer |
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