Method of improving fermentability of early flocculating malt

An early-setting malt technology, applied in the field of tannic acid to improve the fermentability of early-setting malt, to achieve the effect of improving poor fermentation

Inactive Publication Date: 2009-10-07
KIRIN BREWERY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As mentioned above, there are many problems in terms of quality and cost in the current processing method of early setting malt

Method used

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  • Method of improving fermentability of early flocculating malt
  • Method of improving fermentability of early flocculating malt
  • Method of improving fermentability of early flocculating malt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] (fermentability improvement effect of gallic tannin)

[0053] The fermentability-improving effect of the gallic tannin in the low beer wort using early-setting malt was tested.

[0054] (method)

[0055] In a 500ml fermentation test tube, gallic tannins (0g-2g / Kg malt = 0g-20g / 2000 G·10min Kg centrifuged yeast), and then fermented at 12°C.

[0056] (result)

[0057] The results of chemical analyzes during and at the end of the fermentation are shown in Figure 1-2 . figure 1 The relationship between the ratio of pale early-setting malt and the concentration of gallic tannins (the number of planktonic cells on the 7th day of main fermentation · sugar content) is shown in . figure 1 In the figure, the number of floating yeasts (-) represents the ratio of floating yeasts when the added yeast was regarded as 1. figure 2 The relationship between the proportion of pale early setting malt and the concentration of gallic tannins is shown in (Acetaldehyde analysis value...

Embodiment 2

[0060] (addition time of gallo tannins)

[0061] The fermentability improvement effect by adding time of different gallic tannins was tested.

[0062] (method)

[0063] In a 500-ml fermentation test tube, using the low-color early-setting malt (20%) using the low-colored early-setting malt (20%), different expressions were confirmed under the following conditions.

[0064] (a) Add gallotannin (2g / Kg malt=20g / 2000G·10minKg centrifugal yeast) to cold wort.

[0065] (b) Add gallotannin (0.1 g / 2000 G·10 min Kg centrifuged yeast) to the yeast.

[0066] (c) Gallotannin (2g / Kg malt) was added to cold wort, and centrifugation was then performed to completely remove the protein fraction.

[0067] (result)

[0068] The results are shown in image 3 and Figure 4 . image 3 The improvement effect of the fermentability of gallic tannin (the change in the number of planktonic cells in the main fermentation) was shown in Figure 4 The fermentability-improving effect of gallic tannins ...

Embodiment 3

[0075] (The upper limit of the added amount of gallotannin)

[0076] Test on the influence of excessive addition of gallic tannins.

[0077] (method)

[0078] In a 500ml fermentation test tube, 0g, 2g, 4g / Kg malt = 0g, 20g, 40g / 2000G·10minKg gallotannins of centrifuged yeast were added to the cold wort of the low-colored early-setting malt. Fermentation was then carried out at 12°C.

[0079] (result)

[0080] The results of chemical analyzes during and at the end of the fermentation are shown in Figure 11 , 12 . Figure 11 Shows the result of confirming the optimum addition amount of gallotannin (change in the number of planktonic cells in the main fermentation), Figure 12 The result of confirming the optimal addition amount of gallotannin (extract consumption change in main fermentation) is shown. As shown in the figure, the effect of gallic tannins depends on the added concentration, but in the case of 4g / Kg malt = 40g / Kg yeast, it was observed that the yeast extrac...

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Abstract

It is intended to provide a method for ensuring healthy fermentation using a yeast and the production of beer or low-malt beer having a rich flavor which comprises, in the case of producing beer or low-malt beer with the use of an early flocculating malt (i.e., a malt having an early flocculating factor of yeast), improving the fermentability of the early flocculating malt. In producing beer or low-malt beer with the use of the early flocculating malt, tannic acid is added to the wort and / or yeast to be used in the fermentation followed by the treatment with the tannic acid to thereby improvethe fermentability of the early flocculating malt. To improve the fermentability of the early flocculating malt in the process of producing beer or low-malt beer, tannic acid is added to the wort before adding the yeast, the fermented wort after adding the yeast or the yeast to be added to the wort and then the treatment is conducted. Preferable examples of the tannic acid to be used in the aboveprocess include gallotannin, tara tannin, gallic acid tannin (hydrolyzed tannin) and persimmon tannin (condensed tannin).

Description

technical field [0001] The present invention relates to a method for improving the fermentability of early-setting malt using tannic acid in the production of beer or low-fat liquor using early-setting malt (malt having a yeast premature flocculation factor). Background technique [0002] When producing alcoholic beverages such as beer and low-malt liquor that use malt as a raw material, a phenomenon called "premature flocculation" may be observed during the fermentation process. This phenomenon refers to a phenomenon in which yeast flocculates and settles in the fermentation process, especially in the late stage of fermentation, although the sugar that the yeast can assimilate remains in the wort, and the fermentation stops when the yeast flocculates and settles. When this phenomenon is observed, the product becomes a non-standard liquor product due to insufficient fermentation, and in the case of brewing beer or the like using early-setting barley as a raw material, a larg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C7/00
CPCC12C5/00C12C7/28C12C11/003C12C11/02
Inventor 杉原真麻山内沙织大金修
Owner KIRIN BREWERY CO LTD
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