Process for producing fermented alcoholic drink

A technology for fermenting alcohol and a manufacturing method, which can be applied to beer fermentation methods, beer brewing, malt preparation and other directions, and can solve problems such as poor filterability and reduced yield of extracts.

Inactive Publication Date: 2005-01-19
KIRIN BREWERY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

That is, if the degree of grinding of malt increases, the yield of extracts will increase, but the filterability will deteriorate; if the degree of grinding of malt decreases, the filterability will be better, but the yield of extracts will decrease.

Method used

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  • Process for producing fermented alcoholic drink
  • Process for producing fermented alcoholic drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1 Malt pulverization degree and extract content of feeding wort (filtered wort), NP (trans-2-nonenal potential)

[0030] [Measurement of NP]

[0031] 1 / 5 or 1 / 10 amount of wort was added to 0.2M acetate buffer (pH 4), sealed and boiled for 2 hours. After cooling to room temperature, according to the method of Verhagen et al. (J. Chromatgr., 393 (1987) 85-96), solid phase extraction of trans-2-nonenal was carried out with Sep-Pak C18 column with dansyl hydrazide. After derivatization, analysis was performed by HPLC using the column transfer method. Using HP 1100 manufactured by Hewlett Packard, with column 1 (for extraction) 100 × 4.6 mm, YMC-Pack, ODS-AM, flow rate 1.0 ml / min; column 2 (for separation) 250 × 4.6 mm, YMC-Pack , ODS-AM, flow rate 0.85ml / min for analysis, and the trans-2-nonenal measured in each wort unit is expressed in ppb, which is NP.

[0032] [Sugar content and NP of filtered wort when changing the degree of malt grinding]

[0033] As show...

Embodiment 2

[0038] Example 2 The degree of grinding of barley and the extract content, NP of feeding wort (filtered wort)

Embodiment 3

[0047] Example 3 Production of fermented beverages from feed wort with varying degrees of malt pulverization

[0048] Saccharified mash is prepared from malt (more than 70%), auxiliary materials (rice, corn, starch) and hot water according to a conventional method, filtered to obtain filtered wort, hops are added to the filtered wort, boiled, and the coagulum is removed after boiling , cooled, adjusted the wort concentration to 11°P, then added yeast to ferment, and stored at 0°C after fermentation to obtain beer. As for the malt raw material, the malt with coarse grinding degree was compared with normal malt. The pulverization degree of malt is shown in Table 7, and the evaluation of fermented beer is shown in Table 8. In Table 8, the degree of the aged smell was classified into a scale of 0 (none) to 3 (very strong), and the evaluation was carried out by 5 professionals, and the average value was taken. The strength of the aged smell of the product in the storage test (sto...

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Abstract

The present invention provides a process for producing wort with reduced content of a stale flavor-causing substance for the purpose of producing fermented alcoholic beverages such as beer and the like, in which the generation of a stale flavor is suppressed, and to provide a process for producing fermented alcoholic beverages such as beer and the like, in which the generation of a stale flavor is suppressed by using the wort obtained by said process. It becomes possible to produce fermented alcoholic beverages such as beer and the like, in which the generation of a stale flavor is suppressed, as a result of reducing a stale flavor-causing substance in wort by adjusting the grist fineness of a cereal raw material that are used for producing fermented alcoholic beverages such as beer and the like, i.e. by grinding the grains of a cereal raw material more coarsely than usual. The grist fineness of a cereal raw material can be evaluated by the EBC husk fraction by applying the trans-2-nonenal-poteintial in total filtrated wort as an indicator and adjusted thereby.

Description

technical field [0001] The present invention relates to a method for producing fermented alcoholic beverages such as beer and fermented sake in which the generation of aging taste is suppressed. A method for producing fermented alcoholic beverages such as beer and fermented sake that suppresses the generation of stale taste by adjusting the degree of pulverization of grains to reduce the generation of stale taste in wheat sweat. Background technique [0002] Fermented alcoholic beverages such as beer or malt-based sparkling wine are accelerated with time and temperature, and chemical reactions such as oxidation are accelerated, resulting in gradual aging of the product. Aging products damage the original flavor and aroma of fermented alcoholic beverages, resulting in a decline in quality. [0003] As for the mechanism of generation of the aging taste of beer, which deteriorates the flavor of fermented alcoholic beverages such as beer, it has been proposed that it is due to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C1/02C12C7/00C12C7/01C12C7/04C12C11/00
CPCC12C7/01C12C7/04
Inventor 安井哲二堀智彦松浦知香子田山智广伊藤俊哉
Owner KIRIN BREWERY CO LTD
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