Beer taste drink with high maltol and furaneol contents

A technology of beer flavor and maltol, applied in the field of beer flavor beverage and its manufacture, can solve problems such as not mentioned

Inactive Publication Date: 2013-12-25
SUNTORY HLDG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, Patent Document 1 does not mention that in order to improve the flavor of the beverage when producing beer-flavored beverages, under what conditions and which material should be heated.

Method used

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  • Beer taste drink with high maltol and furaneol contents
  • Beer taste drink with high maltol and furaneol contents
  • Beer taste drink with high maltol and furaneol contents

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0095]

[0096] Wort (fermentation stock solution) was obtained by suspending 3.0 kg of crushed barley malt in 12 L of warm water at 55° C. and maintaining it for 15 minutes. This was heated in an airtight pressure-resistant container, and it was taken out at the time when the temperature became 110 degreeC, 120 degreeC, 130 degreeC, and 140 degreeC, and held for 30 minutes, respectively. The content of maltol and furanone was measured, the chromaticity was measured, and the sensory evaluation was performed about the fermented raw liquid after the heat treatment obtained. The results are shown in Table 1 and figure 1 shown.

[0097] Table 1

[0098]

[0099] It was found that the sensory evaluation was improved in the heat treatment at 120°C to 140°C, and it showed an excellent fragrance especially in the heat treatment at 130°C to 140°C. In addition, by figure 1 It can be seen that the concentration of maltol in the fermentation stock solution starts to increase from...

Embodiment 2

[0105]

[0106] Wort (sample 9) was obtained by suspending 3.0 kg of crushed barley malt in 12 L of 90° C. warm water and maintaining it for 15 minutes. Moreover, the test wort (sample 4 mentioned above) was obtained by suspending 3.0 kg of barley malt in 12 L of 55 degreeC warm water, and maintaining it for 15 minutes. Furthermore, after suspending 3.0 kg of barley malt in 12 L of 55° C. warm water and maintaining it for 15 minutes, the temperature was raised to 65° C. and maintained for 25 minutes to obtain test wort (sample 11). All kinds of wort were heated in a closed pressure-resistant container, and all were processed at 130° C. for 30 minutes. The same evaluation as in Example 1 was performed on the obtained heat-treated sample. The results are shown in Table 3.

[0107] table 3

[0108]

[0109] It can be seen that due to the different pretreatment methods, the contents of maltol and furanone and the fragrance in the fermented stock solution after heat treatme...

Embodiment 3

[0112]

[0113] Beer is manufactured using a part of the heat-treated fermented stock solution. The use ratio of the heat-treated fermentation stock solution in the total fermentation stock solution is 12.5 to 25% by weight. That is, suspend 7.5 kg of barley malt in 20 L of warm water at 59°C and keep it for 5 minutes, raise the temperature to 65°C and keep it for 25 minutes to obtain wort, then raise the temperature of the wort to 130°C and keep it for 30 minutes to obtain heat-treated Fermentation stock solution. Next, a suspension in which 22.5 kg of barley malt was suspended in 100 L of warm water at 59° C. was prepared. These were mixed according to the ratio described in Table 4, and held at 65° C. for 40 minutes. After the temperature was raised to 77°C, the husk was removed by filtration. Adjust the sugar content to 12w / w%, add hops and boil for about 1 hour, then cool to about 10°C, add yeast for fermentation. Filtration takes place after about 1 week of ferment...

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Abstract

The invention relates to a method of producing a heated liquid to be fermented and heated liquid to be fermented produced by the method. The method of producing a heated liquid to be fermented which at least comprises heating at least a portion of a liquid to be fermented to thereby form maltol and furaneol in the liquid to be fermented; a heated liquid to be fermented which is obtained by this method; and a beer taste drink having an enriched taste and a spicy aroma which is produced by using the heated liquid to be fermented as described above. The heating treatment is carried out preferably at 122 DEG C to 141 DEG C for 5 to 90 minutes. It is preferable that the liquid to be fermented has been heated at 30 DEG C to 80 DEG C for 5 minutes or longer before the heating treatment.

Description

[0001] This application is a divisional application of the patent application No. 200880117959.6 with the application date of December 12, 2008, and the invention title is "Beer Flavored Beverage with High Maltol and High Furanone Content". technical field [0002] The present invention relates to a beer-flavored drink and a method for producing the beer-flavored drink, which is characterized in that, during the production of the beer-flavored drink, sugar and protein decomposition products are subjected to a high-temperature reaction by a reaction at a high temperature, thereby containing more maltol as a reaction product than before , furanone, thereby enhancing the mellowness and aroma of the taste of beer-flavored beverages. Background technique [0003] In recent years, along with the diversification of consumers' preferences, the development of beverages with various aroma characteristics is expected. In order to essentially improve the aroma of beverages, it is necess...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12C7/00C12C7/28
CPCC12C7/28C12G3/022C12G3/023C12G3/025C12G3/06
Inventor 高木大介乾隆子冈贺根雄影山纪彦
Owner SUNTORY HLDG LTD
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