JP6496688B2 - Malt beverage - Google Patents

Description

  The present invention relates to a malt beverage.

  In recent years, in the beer taste market, in addition to the traditional mainstream Pilsner beer, the range of consumer needs has expanded, including products with higher alcohol content and products with unique hop aromas. This trend requires a variety of flavors, both domestically and internationally, and high-alcohol beer exists mainly overseas. In such a background, in the Japanese malt beverage market, products with good cost performance due to a lower malt ratio than beer are more desired (Patent Documents 1 and 2).

WO2005 / 056746 WO2006 / 022250

  However, malt beverages with a malt ratio of less than 50% by mass lack the taste thickness due to the malt, so if the alcohol content is high alcohol content such as 8% or more and 10% or less, the feeling of alcohol will protrude. It was found that the flavor of the beverage may be impaired.

  An object of the present invention is to provide a malt beverage having a good taste and flavor even if it is a malt beverage having a malt ratio of less than 50% by mass and an alcohol content of 8% to 10%.

  As a result of diligent research by the present inventors, it has been found that the flavor can be improved by allowing the extract content to be present in a specific range of content in the malt beverage and setting the malt beverage to have a specific range of bitterness. It was. Although this mechanism is not certain, it is presumed that the bitterness and astringency caused by the prominence of alcohol is alleviated by adjusting both to a suitable balance.

  The present invention is a malt beverage having a malt ratio of less than 50% by mass and an alcohol content of 8% or more and 10% or less, having an extract content of 2.5% by mass or more and 5.5% by mass or less, and having a bitterness value (BUs ) Is related to the malt beverage.

  According to the present invention, even if it is a malt beverage having a malt ratio of less than 50% by mass and an alcohol content of 8% or more and 10% or less, a malt beverage having a good taste and a good flavor can be provided.

  The malt beverage of the present invention has a malt ratio of less than 50% by mass. Although it does not specifically limit as a lower limit of malt ratio, For example, 5 mass% or more, 10 mass% or more, 20 mass% or more, 30 mass% or more, 40 mass% or more etc. are mentioned. Here, the “malt ratio” refers to the ratio of the weight of malt in the raw materials other than water and hops such as malt, rice, corn, potato, potato, starch, wheat other than malt, and sugars. However, components that can be added in minute amounts, such as acidulants, sweeteners, bitterings, seasonings, and fragrances, are not included in the calculation of the above ratio.

  The malt beverage of the present invention has an alcohol content of 8% or more and 10% or less. In the present specification, the alcohol content of the malt beverage is a value measured by an Ancol Pearl alcoholizer according to the method described in the section “BCOJ beer analysis method (2008 revised edition) 8.3.6 alcohol”. Say. Specifically, the alcohol concentration of the degassed sample is measured with a near infrared spectrophotometer.

  The method for adjusting the alcohol content is not particularly limited, and examples thereof include a method of adding an alcohol-containing material after fermentation, a method of adding an alcohol-containing material to a non-fermented malt beverage, and the like in addition to adjustment by fermentation. Examples of the alcohol-containing material include shochu, whiskey, vodka, spirits and the like. From the viewpoint of flavor, spirits such as wheat spirits are preferable. Here, the spirits are cereals such as wheat, rice, buckwheat, and potatoes such as sweet potato, potato, cassava, saccharified using malt or, if necessary, an enzyme agent, fermented using yeast, Liquor obtained by distillation.

  The malt beverage of the present invention has an extract content of 2.5% by mass or more, preferably 3.0% by mass or more, more preferably 3.5% by mass or more, from the viewpoint that the taste is not too light. From the viewpoint that the taste is not too heavy, it is 5.5% by mass or less, preferably 5.0% by mass or less, and more preferably 4.5% by mass or less. The amount of extract refers to the extract in the Japanese liquor tax law, that is, the number of grams of non-volatile components contained in 100 cubic centimeters of original capacity when the temperature is 15 degrees.

  The method for adjusting the amount of the extract is not particularly limited, and examples thereof include a method for adjusting the amount of wheat used as a raw material, a method for diluting beverages, and a method for adding dietary fiber. Examples of dietary fibers to be added include indigestible dextrin, polydextrose, guar gum degradation product, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan and the like. Is preferred.

  Indigestible dextrin is produced by hydrolysis and thermal decomposition of starch, and has components that are not decomposed by various amylases, particularly human digestive enzymes. Commercially available indigestible dextrins include, for example, fiber sol and pine fiber manufactured by Matsutani Chemical Co., Ltd.

  Polydextrose is a water-soluble dietary fiber made from corn and can be produced by mixing glucose and sorbitol and adding citric acid. Examples of commercially available polydextrose include Lites II manufactured by Danisco Japan Co., Ltd.

  The malt beverage of the present invention has a bitterness value (BUs) of 15 or more, preferably 20 or more from the viewpoint that the taste is not too sweet, and is 35 or less from the viewpoint that the taste is not too bitter. Yes, preferably 30 or less. Here, the “bitter taste value” refers to a value measured according to the method described in the section “BCOJ beer analysis method (2004.1.11 revised edition) 8.15 Bitter taste value”. Specifically, an acid is added to the degassed sample, followed by extraction with isooctane, and the absorbance of the resulting isooctane layer is measured at 275 nm using isooctane as a control, and the factor is multiplied to obtain the bitterness (BU).

  The method for adjusting the bitterness value is not particularly limited, and examples thereof include adjusting the timing of adding hops to the boiling kettle. For example, if many hops are added at the initial stage of boiling, the α acid is firmly isolated and the bitterness value can be increased. In addition, adjusting the timing which throws in a hop is adjusting the time for which a hop exists in a boiling pot, for example, can be performed by adjusting the boiling time after hop addition.

  The bitterness value can also be adjusted by adding commercially available bittering agents. Examples of bittering agents include iso-alpha acid, naringin, hop extract, citrus extract, nigaki extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, beetle aloe extract, nigamomogi extract, etc. From the viewpoint of imparting a bitter taste like beer, iso-α acid is preferable. These may be used individually by 1 type and may be used in combination of 2 or more type. Moreover, the addition time of a bittering agent may be either before a fermentation process, after a fermentation process, or both. Moreover, when using a non-fermentative manufacturing method, you may add at any process.

  In the present invention, the “malt beverage” means a beverage using at least malt as a raw material. For example, Happoshu, liqueur, etc., which are beverages fermented with brewer's yeast.

  The term “malt” as used herein means a product obtained by drying and rooting germinated wheat. The kind of barley used is not particularly limited, and examples thereof include barley, wheat, rye, oats, oats, pigeons, and oats, with barley being preferred. These may be used individually by 1 type and may be used in combination of 2 or more type. In addition, from the viewpoint of adjusting the color tone of the malt beverage, it may be roasted according to a known technique, for example, colored malt.

  The malt beverage of the present invention can be obtained by either fermentation or non-fermentation. In the case of fermentation, yeast is added to wort obtained from a raw material containing malt, fermentation is performed, and filtration is performed as necessary. It can be produced by removing yeast with a machine. Conditions generally known in the fermentation process may be used. Moreover, it can pass through the process of storage (storage), filtration, container filling, and if necessary, sterilization. When yeast is contained as it is, it is better to store the obtained malt fermented beverage in chilled storage or in a cool and dark place.

  For wort, raw materials containing malt are put into a charging pot or tank, and if necessary, an enzyme such as amylase is added, gelatinized and saccharified, and then the husk is removed by filtration, and hops are added. Can be obtained by boiling and adding solids such as coagulated protein in a clarification tank. The conditions in these saccharification process, boiling process, solid content removal process and the like may be generally known conditions.

  As raw materials other than malt, wheat other than malt, other grains, cucumber, potato, starch, sugars, bitters and the like can be used.

  Examples of barley other than malt include ungerminated barley, wheat, rye, oats, oats, pigeons, and oats, with ungerminated barley being preferred. These may be used individually by 1 type and may be used in combination of 2 or more type.

  Ungerminated wheat can be used in advance as a decomposition product of wheat obtained by decomposition with an external enzyme or an enzyme derived from malt. In the present invention, the decomposition product of wheat refers to a product obtained by liquefying and saccharifying wheat by enzymatic reaction and concentrating the obtained saccharified solution. Α-amylase is mainly used for liquefaction by enzyme reaction. In order to efficiently perform liquefaction, it is preferable to use β-glucanase in combination. In addition, a protease can be added to degrade proteins in wheat. Α-amylase is used for saccharification, but β-amylase, glucoamylase, pullulanase and the like can also be used in combination. After the α-amylase enzyme reaction treatment, it can be heated and concentrated to obtain a decomposition product of wheat.

  Examples of saccharides include generally known monosaccharides, disaccharides, trisaccharides, and polysaccharides. Examples of monosaccharides include hexoses such as glucose, fructose, and galactose. Examples of disaccharides include sucrose, lactose, and trehalose. , Cordobiose, nigerose, maltose (maltose), isomaltose and the like, maltotriose for trisaccharide, and oligosaccharide for polysaccharide. These may be used individually by 1 type and may be used in combination of 2 or more type.

  The hop is not particularly limited in its production area and variety, and known aroma hops, bitter hops and the like are used. Specifically, Hallertauer Mittelfrueh, Hallertauer Tradition, Hersbrucker, Perle, Tettnanger, Cascade, Saaz, Sladek etc. are exemplified as aroma hops, and Northern Brewer, Herkules, Magnum, Nugget, Taurus, Galaxy, Target, etc. are exemplified as bitter hops. . These can be used alone or in combination of two or more.

  Known yeasts are used without particular limitation. Yeast may be used alone or in combination of two or more.

  As chilled storage, in order to maintain the flavor, it is preferable to cool to a condition where yeast fermentation is not performed. Here, the “conditions for not performing yeast fermentation” means that yeast fermentation is not performed at all, or even if the normal storage period, for example, one month, the increase in the alcohol content by yeast fermentation is less than 0.1 w / w%. Say conditions. Specifically, a temperature of 0 to 10 ° C is preferable, and a temperature of 0 to 5 ° C is more preferable. Moreover, as a preservation | save period, preservation | save is possible for the period when fermentation by yeast is suppressed. Specifically, it can be stored for about 9 months. The storage method is not particularly limited as long as the temperature is maintained at the above-described conditions, and a known method can be used.

  In addition, malt beverages include sweeteners, acidulants, fragrances, yeast extracts, colorants such as caramel pigments, plant-extracted saponin substances such as soybean saponins and quillaja saponins, plant proteins and peptides containing corn and soybeans, Protein-based substances such as bovine serum albumin, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid can be used as necessary within the range that does not interfere with the effects of the present invention.

  Examples of the sweetener include peptide-based sweeteners, glycoside-based sweeteners, sucrose derivatives, and synthetic sweeteners. These may be used individually by 1 type and may be used in combination of 2 or more type.

  Examples of the acidulant include citric acid, lactic acid, phosphoric acid, malic acid and the like. These may be used individually by 1 type and may be used in combination of 2 or more type.

  Moreover, when obtaining the malt drink of this invention non-fermenting, it can manufacture by adding an alcohol containing material to well-known non-fermented malt drinks, such as a non-alcohol beer taste drink. A non-alcohol beer-taste beverage using malt is obtained, for example, as follows.

  In addition to wheat such as malt, if necessary, an enzyme such as amylase is added to a mixture containing other grains, starch, sugars, bitters, or coloring materials and water, and gelatinization as necessary. Saccharification is carried out and filtered to obtain a saccharified solution. If necessary, add hops, bitters, etc. to the saccharified solution and boil, and remove solids such as coagulated protein in the clarification tank. As an alternative to this saccharified solution, hops may be added to the malt extract added with warm water and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. Known conditions may be used as conditions in the saccharification process, boiling process, solid content removal process, and the like. After boiling, the obtained wort is filtered, and carbon dioxide gas is added to the obtained filtrate. Then, the container is filled and the target non-alcohol beer-taste drink is obtained through a sterilization process. In addition, in manufacture of a non-alcohol beer taste drink, a well-known raw material can be used and the thing similar to the raw material quoted when making it ferment can be used.

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not limited to the following Example.

Preparation Examples 1-6 of Malt Beverage, Comparative Examples 1-4
The malt beverage was prepared on a 100 L scale, and wort was prepared using crushed malt, sugar (saccharified starch (manufactured by Kato Chemical Co., Ltd.)), and 65 L of water. The obtained wort is cooled to about 13 ° C., inoculated with brewer's yeast, fermented under general fermentation conditions, then wheat spirits, dietary fiber (digestible dextrin, (E-fiber (Matsuya Chemical Co., Ltd.) Product)) and isoα acid (manufactured by John I HAAS) were added to adjust the malt ratio, alcohol content, extract content, and bitterness (BUs) shown in Table 1, respectively.

Examples 7-14
The saccharides used are replaced with saccharified starch (manufactured by Kato Chemical Co., Ltd.), except that sucrose type liquid sugar (manufactured by Mitsui Sugar Co., Ltd.) is used. The malt ratio, alcohol content, extract content, and bitterness value were adjusted.

Reference example 1
Reference Example 1 is a commercially available malt beverage.

About the flavor evaluation and comprehensive evaluation seen from the taste thickness of the malt beverage of each Example and the comparative example, it evaluated as follows by the sensory test by the scoring method by six panelists, and the average score of the evaluation points was calculated. The results are shown in Table 1.
(Flavor evaluation)
“Very good” = 5 points, “Good” = 4 points, “Neither” = 3 points, “Bad” = 2 points, “Very bad” = 1 point (overall evaluation)
“Very delicious” = 5 points, “Delicious” = 4 points, “Neither” = 3 points, “Not delicious” = 2 points, “Not very delicious” = 1 point

  The malt beverage of each example has a taste thickness and good flavor in an example where the extract content is 3 to 5% by mass and the bitterness value (BUs) is 20 to 30%, in comparison with the comparative example. I understand that. This effect is inferior to that of Reference Example 1 in which the malt ratio is 100% by mass, although the malt ratio is low.

  The malt beverage of the present invention is a malt beverage having a malt ratio of less than 50% by mass, and even if the alcohol content is a high alcohol content such as 8% or more and 10% or less, it has a thick taste and a good flavor. It can have a new taste as a luxury item.

Claims (2)

A malt beverage having a malt ratio of less than 50% by mass, an alcohol content of 8% to 10%, an extract content of 3.0 % to 5.0 % by mass, and a bitterness value (BUs) of 15 or more A malt beverage that is 35 or less. The malt beverage according to claim 1, wherein the malt ratio is 5% by mass or more and less than 50% by mass.