Method of producing beer-like sparkling beverage

Abstract

To provide a method of producing a beer-like sparkling beverage whose turbidity is sufficiently reduced in spite of performing dry hopping.SOLUTION: A method for producing a beer-like sparkling beverage includes: a mashing step of performing the saccharification treatment of a mixture containing a fermentation raw material and water and performing the boiling treatment of the resulting saccharified liquid to prepare a fermentation raw material liquid; a fermentation step of inoculating yeast into the fermentation raw material liquid to carry out fermentation; an aging step of aging the fermentation liquid obtained from the fermentation step in a storage tank; a low-temperature stabilization step maintaining the storage liquid in the storage tank at 5°C or lower after the aging step; and a filtration step of filtering the storage liquid after the low-temperature stabilization step. Hops are added between the fermentation step and the completion of the aging step, and during the low-temperature stabilization step, a clarification treatment is carried out where a clarifying agent containing carrageenan is added to and mixed with the storage liquid in the storage tank, followed by removal of sediment.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing a beer-like foaming beverage by performing so-called dry hopping, in which, after all processes involving heating in beer production are completed, hops are added to a liquid cooled to, for example, 20°C or lower.

Background Art

[0002] Hops are an important raw material that imparts characteristic bitterness and aroma to beer. In the production of ordinary beer, in order to impart sufficient bitterness to the final product beer, hops are added to the wort during boiling in the mashing process (kettle hopping). When a stronger aroma derived from hops is to be imparted, hops may be added to the wort immediately before the end of boiling or to the whirlpool after the end of boiling (late hopping). Also, as a method for producing a beer-like foaming beverage rich in aroma components derived from hops, hops can be added after wort cooling (dry hopping).

[0003] Since the hops added by dry hopping are not heat-treated, they can impart an aroma different from that of late hopping. For this reason, dry hopping is used in the production of beer-like foaming beverages having characteristic aromas derived from hops, and various improvement methods have also been developed. For example, Patent Document 1 discloses a method in which hops used for dry hopping are appropriately heat-treated in advance in order to reduce the pungency and harshness while maintaining the emphasized hop aroma of the dry-hopped beer.

[0004] Beer produced using dry hopping contains a large amount of polyphenols derived from hops added by dry hopping, so generally the turbidity is high and turbidity visible to the naked eye often occurs. Therefore, there is a demand for a method for producing a clearer beer-like foaming beverage even when dry hopping is performed. As a method for reducing the turbidity of the product beer, for example, a method of adding carrageenan as a clarifying agent to the wort in the whirlpool after boiling treatment is known (Non-Patent Document 1).

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Non-Patent Documents

[0006]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0007] When dry hopping is performed, by adding carrageenan to the wort in the whirlpool after boiling treatment, the turbidity of the product beer is somewhat reduced, but the reduction in turbidity is insufficient and it is difficult to obtain a clear beer-like foaming beverage.

[0008] An object of the present invention is to provide a method for producing a beer-like foaming beverage with sufficiently reduced turbidity even though dry hopping is performed.

Means for Solving the Problems

[0009] As a result of intensive research to solve the above problems, the present inventors have found that by mixing a clarifying agent containing carrageenan into the beer storage liquid after dry hopping, insoluble components can be sufficiently precipitated, and then by removing the precipitate, a clear beer-like foaming beverage can be obtained, thus completing the present invention.

[0010] The present invention is as follows. [1] A charging step of saccharifying a mixture containing a fermentation raw material and water, and boiling the obtained saccharified liquid to prepare a fermentation raw material liquid; A fermentation step of inoculating yeast into the fermentation raw material liquid and fermenting it; An aging step of aging the fermentation liquid obtained in the fermentation step in a beer storage tank; A low-temperature stabilization step of maintaining the beer storage liquid in the beer storage tank at 5°C or lower after the aging step; A filtration step of filtering the beer storage liquid after the low-temperature stabilization step; which comprises adding hops from the fermentation step until the end of the aging step, A method for producing a beer-like foaming beverage, wherein in the low-temperature stabilization step, after adding and mixing a clarifying agent containing carrageenan to the beer storage liquid, a clarification treatment for removing precipitate is performed. [2] The method for producing a beer-like foaming beverage according to [1], wherein the clarifying agent further contains one or more selected from the group consisting of bentonite, diatomaceous earth, pea protein, and sodium alginate. [3] The method for producing a beer-like foaming beverage according to [1] or [2], wherein the clarifying agent is mixed with the beer storage liquid in two or more portions. [4] The method for producing a beer-like foaming beverage according to any one of [1] to [3], wherein in the clarification treatment, the precipitate is removed by withdrawing the precipitate from the bottom of the beer storage tank. [5] The method for producing a beer-like foaming beverage according to [4], wherein the absorbance of the precipitate withdrawn from the beer storage tank at 660 nm is 3.500 Abs or more. [6] The method for producing a beer-like foaming beverage according to any one of [1] to [5], wherein the turbidity of the obtained beer-like foaming beverage is 5.0°EBC or less. [7] In the clarification treatment, the method for producing a beer-like foamy beverage according to any one of [1] to [6], wherein the stored liquor added with the clarifying agent is bubbled with gas and stirred. [8] A charging step of saccharifying a mixture containing a fermentation raw material and water, and boiling the obtained saccharified liquid to prepare a fermentation raw material liquid; A fermentation step of inoculating yeast into the fermentation raw material liquid and fermenting it; An aging step of aging the fermented liquid obtained in the fermentation step in a storage tank; A low-temperature stabilization step of holding the stored liquor in the storage tank at 5°C or lower after the aging step; A filtration step of filtering the stored liquor after the low-temperature stabilization step; A method for reducing the turbidity of a beer-like foamy beverage produced by adding hops between the fermentation step and the end of the aging step, comprising: In the low-temperature stabilization step, a method for reducing the turbidity of a beer-like foamy beverage, wherein a clarifying agent containing carrageenan is added to the stored liquor, mixed, and then the precipitate is removed for clarification. [9] The method for reducing the turbidity of the beer-like foamy beverage according to [8], wherein the clarifying agent further contains one or more selected from the group consisting of bentonite, diatomaceous earth, pea protein, and sodium alginate. [Advantages of the Invention]

[0011] According to the present invention, a beer-like foamy beverage having a sufficient hop aroma and a sufficiently reduced turbidity can be provided. [Embodiments for Carrying out the Invention]

[0012] In the present invention and the specification of the present application, "ppm" means "mass ppm (mg / L)" and "ppb" means "mass ppb (ng / L)".

[0013] In the present invention and in this specification, a beer-like carbonated beverage is a carbonated beverage having a beer-like flavor. In the present invention and in this specification, "beer-like flavor" means a taste that reminds one of beer in terms of flavor, regardless of the product name or label. That is, a beer-like carbonated beverage means a carbonated beverage that has a flavor, taste, and texture equivalent to or similar to that of beer, and has a high quenching effect and drinkability (the property of being able to drink several glasses continuously without getting bored), regardless of the presence or absence and content of alcohol, the use of malt, the use of hops, the presence or absence of fermentation, etc.

[0014] Beer-like carbonated beverages include both alcoholic beverages and non-alcoholic beverages that do not contain alcohol. Specific examples of beer-like carbonated beverages produced by the beer-like carbonated beverage according to the present invention include beverages produced through a fermentation process, such as beer, sparkling wine, low-alcohol beer-like carbonated beverages, non-alcoholic beer, etc. In addition, liqueurs obtained by mixing beverages produced through a fermentation process with an alcohol-containing distillate are also included.

[0015] Note that an alcohol-containing distillate is a solution containing alcohol obtained by a distillation operation, and generally, those classified as distilled spirits can be used. For example, it may be raw material alcohol, and distilled spirits such as spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu, etc. can be used.

[0016] The method for producing a beer-like carbonated beverage according to the present invention is a method for producing a beer-like carbonated beverage by performing dry hopping, characterized in that after the aging step and before the filtration treatment, by mixing with a clarifying agent containing carrageenan, a large amount of insoluble components are precipitated as sediment to clarify. Since the clarifying agent is used after dry hopping, a beer-like carbonated beverage with a sufficiently reduced turbidity can be produced compared to the case where the conventional clarifying method of adding the clarifying agent to the pre-fermentation wort is applied.

[0017] The method for manufacturing a beer-like foamy beverage according to the present invention specifically includes the following charging step, fermentation step, aging step, low-temperature stabilization step, and filtration step. Hops are added between the fermentation step and the end of the aging step. In the low-temperature stabilization step, a clarifying agent containing carrageenan is added to the beer storage liquid and mixed, and then a clarifying treatment for removing sediment is performed. A charging step of saccharifying a mixture containing a fermentation raw material and water, and boiling the obtained saccharified liquid to prepare a fermentation raw material liquid. A fermentation step of inoculating yeast into the fermentation raw material liquid and fermenting it. An aging step of aging the fermentation liquid obtained in the fermentation step in a beer storage tank. A low-temperature stabilization step of maintaining the beer storage liquid in the beer storage tank at 5°C or lower after the aging step. A filtration step of filtering the beer storage liquid after the low-temperature stabilization step.

[0018] The method for manufacturing a beer-like foamy beverage according to the present invention can be manufactured in the same manner as a general beer-like foamy beverage, except that dry hopping is performed and a clarifying treatment is performed. Hereinafter, each step will be described.

[0019] As the charging step (fermentation raw material liquid preparation step), a fermentation raw material liquid is prepared from a fermentation raw material. Specifically, first, a mixture containing a fermentation raw material and raw material water is prepared and heated to saccharify the starch of the fermentation raw material. Sub raw materials other than water, such as fermentation raw materials, may be added to the mixture. Examples of the sub raw materials include hops, water-soluble dietary fiber, yeast extract, proteolysate, sweetener, bittering agent, fruit juice, coloring agent, herb, spice, and the like.

[0020] In the method for producing a beer-like foaming beverage according to the present invention, only malt may be used as the fermentation raw material, malt and other fermentation raw materials may be used, or only fermentation raw materials other than malt may be used. The malt used as the fermentation raw material may be barley malt, wheat malt, or both may be used in combination. In the method for producing a beer-like foaming beverage according to the present invention, when malt is used as the fermentation raw material, the malt usage ratio (the ratio of the amount of malt used to the total amount of fermentation raw materials) is not particularly limited, but from the viewpoint of having a more beer-like flavor, the malt usage ratio is preferably 50 to 100% by mass, more preferably 70 to 100% by mass, and even more preferably 90 to 100% by mass.

[0021] As the cereal raw material other than malt used in the method for producing a beer-like foaming beverage according to the present invention, one type of cereal raw material may be used, or a mixture of multiple types of cereal raw materials may be used. As the fermentation raw material other than malt, only cereal raw materials may be used, only sugar raw materials may be used, or both may be mixed and used. Examples of the cereal raw material include cereals other than malt, rice, corn, beans such as soybeans, and tubers. Examples of the sugar raw material include sugars such as liquid sugar and sucrose.

[0022] Each cereal raw material including malt can be used as cereal syrup, cereal extract, etc., but it is preferably used as a cereal pulverized product obtained by pulverization treatment. The pulverization treatment of cereals can be performed by a conventional method. The cereal pulverized product may be one that has been subjected to the treatments usually performed before and after the pulverization treatment, such as malt crushed product, corn starch, corn grits, etc.

[0023] By using hops as a raw material, a beer-like foaming beverage containing iso-α acids can be produced. The hops used as a raw material may be fresh hops, dried hops, hop pellets, or processed hop products. The processed hop products used as a raw material may be hop extracts obtained by extracting bitter components from hops. Further, processed hop products containing components obtained by isomerizing bitter components in hops, such as isomerized hop extracts, tetrahydroisohumulone, and hexahydroisohumulone, may also be used.

[0024] Water-soluble dietary fiber means carbohydrates that dissolve in water and are not digested or are difficult to digest by human digestive enzymes. Examples of the water-soluble dietary fiber used in the present invention include indigestible dextrin, polydextrose, soy dietary fiber, galactomannan, inulin, guar gum degradation products, pectin, gum arabic, and the like. These water-soluble dietary fibers may be used alone or in combination of two or more.

[0025] The sweetener may be sugar, a sweetener with a relatively low sweetness, or a high-intensity sweetener. Specific examples of the sweetener with a relatively low sweetness include polysaccharides and sweet amino acids. Polysaccharides mean carbohydrates in which three or more monosaccharides are polymerized. Polysaccharides are mainly classified into starch, dextrin, and oligosaccharides according to their size. Oligosaccharides are carbohydrates in which about 3 to 10 monosaccharides are polymerized, and dextrin is a carbohydrate obtained by hydrolyzing starch and is larger than oligosaccharides. Examples of the sweet amino acids include alanine and glycine, and alanine is preferred. Examples of the high-intensity sweeteners include potassium acesulfame, neotame, aspartame, sucralose, stevia, and enzyme-treated stevia. These sweeteners may be used alone or in combination of two or more.

[0026] As the bittering agent, in the beer-like foaming beverage which is the product, there is no particular limitation as long as it exhibits a bitterness similar to or approximate to that of beer. It may be a bitter component contained in hops, or a bitter component not contained in hops. Specifically, as such bittering agents, magnesium salts, calcium salts, tributyl citrate, triethyl citrate, naringin, quassin, iso-α acids, tetraiso-α acids, oxides of β-acids, quinine, momordicin, quercitrin, theobromine, caffeine and other bitterness-imparting components, and bitter gourd, assemblage tea, kudingcha, mugwort extract, gentiana extract, cinchona extract and other bitterness-imparting materials are typically exemplified. These bittering agents may be used alone or in combination of two or more.

[0027] Examples of the proteolytic product include soybean protein hydrolyzate. Examples of the coloring agent include caramel pigment. Examples of the flavoring agent include beer flavor, beer fragrance, hop fragrance.

[0028] In the charging step, it is preferable to add saccharifying enzymes such as α-amylase, glucoamylase, pullulanase and enzyme agents such as protease. By these enzymes, the decomposition reaction of non-assimilable sugars in the fermentation raw material into assimilable sugars is promoted, and even when using a fermentation raw material with a high malt usage ratio, a fermentation raw material liquid with a low content of non-assimilable sugars can be prepared.

[0029] The saccharification treatment is carried out using enzymes derived from cereal raw materials or the like and enzymes added separately. The temperature and time during the saccharification treatment are appropriately adjusted in consideration of the type of cereal raw materials used, the ratio of cereal raw materials in the whole fermentation raw material, the type and amount of enzymes added, the quality of the target beer-like foaming beverage, etc. For example, the saccharification treatment can be carried out by a conventional method such as holding a mixture containing cereal raw materials at 35 to 70 °C for 20 to 90 minutes. By adjusting the time of the saccharification treatment, the saccharification efficiency can be controlled, and the sugar content of the finally obtained beer-like foaming beverage can also be adjusted within a desired range.

[0030] By boiling the sugar solution obtained after the saccharification treatment, a boiled juice (the boiled product of the sugar solution) can be prepared. It is preferable to filter the sugar solution before the boiling treatment and boil the obtained filtrate. Alternatively, instead of the filtrate of this sugar solution, a mixture of malt extract and warm water may be used and boiled. The boiling method and its conditions can be determined as appropriate.

[0031] Before or during the boiling treatment, by appropriately adding vanilla or the like, a beer-like foaming beverage having a desired flavor can be produced. In particular, it is preferable to add hops before or during the boiling treatment. By performing the boiling treatment in the presence of hops, the flavor and aroma components of hops can be efficiently extracted. The addition amount of hops, the addition mode (for example, adding in several portions), and the boiling conditions can be determined as appropriate.

[0032] After the charging step and before the fermentation step, it is preferable to remove dregs such as proteins generated by precipitation from the prepared boiled juice. The removal of the dregs may be performed by any solid-liquid separation treatment, but generally, a tank called a whirlpool is used to remove the precipitate. The temperature of the boiled juice at this time may be 15°C or higher, and generally, it is performed at about 50 to 100°C. The boiled juice (filtrate) after removing the dregs is cooled to an appropriate fermentation temperature by a plate cooler or the like. The boiled juice after removing the dregs becomes the fermentation raw material liquid.

[0033] Next, as the fermentation step, yeast is inoculated into the cooled fermentation raw material liquid and fermentation is carried out. The cooled fermentation raw material liquid may be directly used in the fermentation step, or may be used in the fermentation step after being adjusted to a desired extract concentration. The yeast used for fermentation is not particularly limited, and usually, it can be appropriately selected from the yeasts used in the production of alcoholic beverages. It may be a top-fermenting yeast or a bottom-fermenting yeast, but from the viewpoints of easy application to large-scale brewing equipment and easy removal together with sediment in the beer storage step, it is preferably a bottom-fermenting yeast.

[0034] After the fermentation step, as an aging step, the fermented liquid obtained in the fermentation step is aged (post-fermentation) in a storage tank. When transferring the fermented liquid from the fermentation tank to the storage tank, it is preferable to separate and recover at least a part of the yeast, particularly the precipitated yeast, from the fermented liquid. The fermented liquid transferred into the storage tank is aged by being allowed to stand for several days to about two weeks in a temperature range (aging temperature) of about ±5°C from the fermentation temperature.

[0035] The fermented liquid transferred to the storage tank after the fermentation step preferably has an extract content (true extract) of 5.0% by mass or more. Since sufficient extract is present at the start of aging, fermentation by the remaining yeast proceeds during aging, and a beer-like foaming beverage with better flavor can be obtained. The true extract (% by mass) of the fermented liquid can be measured based on the method (8.4) described in the Revised BCOJ (Brewery Convention of Japan) analysis method (published by the Japan Brewing Association).

[0036] In the method for producing a beer-like foaming beverage according to the present invention, hops are added (dry hopping) from the fermentation step to the end of the aging step. The hops may be added together with yeast to the fermentation raw material liquid in the fermentation tank at the start of fermentation, may be added to the liquid in the fermentation tank after the start of fermentation and before the end of fermentation, may be added to the fermented liquid (the liquid in the fermentation tank after the end of fermentation) before transferring it to the storage tank after the end of fermentation, or may be added to the liquid in the storage tank until the end of the aging step. In the method for producing a beer-like foaming beverage according to the present invention, it is preferable to add the hops to the liquid in the storage tank after the end of fermentation from the viewpoint of suppressing the influence on the fermentation (main fermentation) in the fermentation step. Also, since a beer-like foaming beverage with a more beer-like excellent flavor is likely to be obtained when fermentation by yeast proceeds sufficiently in the presence of hops, the timing of adding hops to the liquid in the storage tank is more preferably before the point in time when 7 days have elapsed since the start of the aging step, even more preferably before the point in time when 3 days have elapsed since the start of the aging step, and most preferably at the start of the aging step.

[0037] As the hops added by dry hopping, the hops listed above can be used. When using fresh hops, dried hops, hop pellets, etc. as hops, these can be added directly to the liquid in the fermentation tank or the liquid in the beer storage tank and mixed.

[0038] Next, as the low-temperature stabilization step, the liquid (beer storage liquid) in the beer storage tank after aging is maintained at 5°C or lower, preferably about -2 to 2°C. By storing the aged beer storage liquid under low-temperature conditions, it is stabilized. In the low-temperature stabilization step, the storage time (low-temperature stabilization treatment time) under low-temperature conditions is not particularly limited, and can be, for example, from 1 day to several months.

[0039] In the present invention, in the low-temperature stabilization step, a clarification treatment is performed. The clarification treatment is a treatment in which a clarifying agent containing carrageenan is added to the beer storage liquid and mixed, and then the precipitate is removed. By mixing with the clarifying agent, the insoluble components in the beer storage liquid become easier to precipitate and precipitate as sediment at the bottom of the beer storage tank. Then, by removing the sediment formed at the bottom of the beer storage tank, a beer storage liquid (clarified beer storage liquid) with significantly reduced turbidity is obtained.

[0040] Carrageenan is a polysaccharide having D-galactose modified with a sulfate group as a main constituent unit, and there are mainly three types: κ-carrageenan, ι-carrageenan, and λ-carrageenan, depending on the ratio of the sulfate group. The carrageenan used in the method for producing a beer-like foaming beverage according to the present invention may be of any type, but κ-carrageenan is preferred. Also, as the carrageenan used in the present invention, a purified product obtained by alkaline extraction from natural products such as red algae may be used, or a chemically synthesized product may be used, and various products commercially available as food additives can also be appropriately used.

[0041] The amount of carrageenan to be mixed into the matured beer storage liquid is not particularly limited as long as it can form sediment, and can be appropriately determined in consideration of the type and amount of hops used in dry hopping, the extract concentration of the beer storage liquid, the type of carrageenan to be used, etc. For example, the carrageenan concentration of the beer storage liquid can be 10 to 500 mg / L, preferably 20 to 200 mg / L, and more preferably 20 to 80 mg / L.

[0042] The fining agent used in the clarification treatment only needs to contain carrageenan, and may consist only of carrageenan, or may contain components other than carrageenan. By using two or more components as the fining agent, insolubles can be more efficiently sedimented to form sediment (the turbidity reduction effect is high). Components other than carrageenan can be appropriately selected and used from various components used as sedimenting agents and filter aids for beverages such as bentonite, diatomaceous earth, colloidal silica, silica gel, powdered cellulose, tannin, tannic acid, pea protein, isinglass, gelatin, casein, egg white, sodium alginate, etc. In the method for producing a beer-like foaming beverage according to the present invention, the components used in combination with carrageenan as the fining agent preferably include one or more selected from the group consisting of bentonite, diatomaceous earth, pea protein, and sodium alginate, because it is easy to produce a beer-like foaming beverage with less influence on the flavor and better taste. From the point that it can form sediment with higher density (sediments are strongly aggregated and have low bulk density), it is preferable to include all of bentonite, diatomaceous earth, pea protein, and sodium alginate. In particular, it is preferable to use in combination a mixture in which the content ratio of these four components is bentonite:diatomaceous earth:pea protein:sodium alginate = 10 to 40% by mass:10 to 40% by mass:10 to 40% by mass:10 to 40% by mass and carrageenan.

[0043] The amount of fining agents other than carrageenan to be mixed into the matured storage liquor is not particularly limited as long as it can form sediments, and can be appropriately determined in consideration of the type and amount of hops used in dry hopping, the extract concentration of the storage liquor, the type and amount of carrageenan used, the type of fining agents other than carrageenan used, etc. For example, when using a mixture containing all of bentonite, diatomaceous earth, pea protein, and sodium alginate, the concentration of the mixture in the storage liquor can be 50 to 5000 mg / L, preferably 200 to 2000 mg / L, and more preferably 800 to 2000 mg / L.

[0044] The addition of fining agents to the storage liquor in the storage tank may be carried out by adding all the fining agents at once or by adding them in two or more portions. Also, when using two or more types of components as fining agents, they may be added to the storage liquor independently for each component, or may be added to the storage liquor in a pre-mixed state. In the present invention, from the viewpoint of more fully exerting the clarifying action of carrageenan and the clarifying action of other fining agents, it is also preferable that the storage liquor in the storage tank is held for a while after adding carrageenan, and then fining agents other than carrageenan are added and further held. Among them, it is preferable to first add carrageenan to the cooled storage liquor in the storage tank, hold it for 1 to 3 days, and then add one or more selected from the group consisting of bentonite, diatomaceous earth, pea protein, and sodium alginate and hold it for another 1 to 3 days. It is particularly preferable to first add carrageenan to the cooled storage liquor in the storage tank, hold it for 1 to 3 days, and then add a mixture of bentonite, diatomaceous earth, pea protein, and sodium alginate and hold it for another 1 to 3 days.

[0045] By holding the matured stored liquor in a state of being mixed with a clarifying agent for a predetermined time, insoluble matter precipitates to form sediment. The holding time of the stored liquor containing the clarifying agent (clarifying agent treatment time) is not particularly limited as long as sufficient sediment is formed, and can be appropriately adjusted in consideration of the volume of the stored liquor, the type and amount of the clarifying agent used, etc. For example, the stored liquor can be clarified by holding it at around 0°C for 1 to 7 days after adding the clarifying agent.

[0046] The stored liquor added with the clarifying agent may be left standing as it is, but in order to form sediment more efficiently, it is preferably subjected to a stirring treatment. The stirring treatment is not particularly limited, and gas may be bubbled into the stored liquor once or intermittently, or it may be stirred using a stirrer. The gas used for bubbling is not particularly limited as long as it is a gas, and it may be air, carbon dioxide gas, or nitrogen gas.

[0047] The method for removing the sediment formed at the bottom of the storage tank is not particularly limited, but in order to avoid the sediment diffusing into the supernatant liquid, it is preferably carried out by withdrawing the sediment from the bottom of the storage tank. Also, the supernatant liquid can be withdrawn from the side wall of the storage tank above the sediment.

[0048] When withdrawing the sediment from the bottom of the storage tank, the surrounding stored liquor is also withdrawn together with the sediment (precipitate). The amount of the withdrawn stored liquor is preferably reduced as much as possible from the viewpoint of production efficiency. By forming sediment with a higher density, the bulk of the sediment can be reduced and the amount of the withdrawn stored liquor can be suppressed. The adjustment of the density of the sediment can be carried out by appropriately adjusting the clarifying conditions such as the type and amount of the clarifying agent used and the clarifying agent treatment time.

[0049] The higher the density of the sediment, the smaller the amount of beer storage liquid withdrawn together with the sediment, and the higher the turbidity of the withdrawn sediment (a mixture of sediment and beer storage liquid). In the method for producing a beer-like foaming beverage according to the present invention, it is preferable that the absorbance at 660 nm of the sediment withdrawn from the bottom of the beer storage tank is 3.500 Abs or more by appropriately setting the clarification conditions. The absorbance at 660 nm of the sediment can be measured by a conventional method using a commonly used spectrophotometer.

[0050] Furthermore, as a filtration step, the clarified beer storage liquid is filtered. By this filtration treatment, insoluble matters that did not settle can be removed, and a beer-like foaming beverage with very low turbidity can be produced. Examples of such insoluble matters include floating yeast and proteins. The filtration treatment may be any method capable of filtering and removing yeast, such as diatomaceous earth filtration or filter filtration using a filter with an average pore size of about 0.4 to 1.0 μm.

[0051] Before the filtration treatment, the clarified beer storage liquid may be centrifuged. The centrifugation treatment can be carried out by a conventional method. Also, the clarified beer storage liquid may be diluted by adding an appropriate amount of water before filtration or before centrifugation treatment.

[0052] The filtrate obtained in the filtration step may be used as a beer-like foaming beverage as it is, or may be diluted by adding an appropriate amount of water to obtain a desired alcohol concentration and then used as a beer-like foaming beverage. Also, the filtrate obtained in the filtration step may be mixed with an alcohol-containing distillate to obtain a beer-like foaming beverage corresponding to liqueurs in the Liquor Tax Law. The addition of the alcohol-containing distillate may be before or after the addition of water for adjusting the alcohol concentration. Since the added alcohol-containing distillate can produce a beer-like foaming beverage with a more preferable malt flavor, malt spirits are preferred. The obtained beer-like foaming beverage is usually bottled by a filling step and shipped as a product.

[0053] In the method for producing a beer-like foaming beverage according to the present invention, the beer-like foaming beverage produced may be an alcoholic beverage or a non-alcoholic beverage containing no alcohol. The beer-like foaming beverage produced by the method for producing a beer-like foaming beverage according to the present invention is preferably an alcoholic beverage, for example, an alcoholic beverage having an alcohol concentration of 0.5% by volume or more, more preferably 0.5 to 10.0% by volume, still more preferably 0.5 to 8.0% by volume, and even more preferably 2.5 to 8.0% by volume.

[0054] By the method for producing a beer-like foaming beverage according to the present invention, dry hopping can be carried out to produce a beer-like foaming beverage having a rich hop aroma and extremely low turbidity. The turbidity of the beer-like foaming beverage produced by the method for producing a beer-like foaming beverage according to the present invention is preferably 10.0 °EBC or less, more preferably 5.0 °EBC or less, still more preferably 3.0 °EBC or less, and even more preferably 2.0 °EBC or less.

[0055] Here, EBC is a turbidity unit, which is a unit based on a turbidity standard solution defined by the official analytical method (ANALYTICA-EBC (1987), Method 9.16) of EBC (European Brewery Convention) and is well-known in the technical field. When the turbidity is 10.0 °EBC or less, turbidity cannot be visually recognized and it is semi-transparent to transparent. When the turbidity is 5.0 °EBC or less, it is transparent and clear. The turbidity of the beer-like foaming beverage is measured, for example, at 90 degrees of scattered light using a Sigrist turbidimeter.

Examples

[0056] Next, examples and reference examples will be shown to explain the present invention in more detail, but the present invention is not limited to the following examples and the like.

[0057] [Example 1] When producing a beer-like foaming beverage by performing dry hopping during the aging process, treatment with a clarifying agent containing carrageenan was carried out on the beer storage liquid after dry hopping. The turbidity of the obtained beer-like foaming beverage was compared with the case where the clarifying agent treatment was carried out on the wort.

[0058] (Test section 1) 960 kg of barley malt and 3000 L of warm water were introduced into the charging tank, and saccharification was carried out at a temperature in the range of 60 to 78 °C. The obtained saccharified liquid was filtered in a Lauter tun as a filter tank, and then transferred to a boiling kettle and boiled for 60 minutes. After adding warm water to make the volume of the boiled saccharified liquid 4700 L, it was transferred to a wort pool tank, and 8.5 kg of hops were further added. After removing the heat trub, carrageenan was added to a concentration of 50 g / L, and then cooled to 17 °C using a plate cooler to obtain wort. Beer yeast was added to the wort and fermented at a temperature in the range of 14 to 19 °C for 4 days, and then the beer yeast was removed. The fermented liquid was transferred to a beer storage tank, 32.5 kg of hops were added, and it was aged at around 14 °C for about 10 days. After cooling the aged beer storage liquid to around -1 °C, it was bubbled with carbon dioxide for 40 seconds, rested for 1 minute, further bubbled for 40 seconds, and then left standing for 3 days. Thereafter, since no sediment was observed at the bottom of the beer storage tank, the beer storage liquid in the tank was directly centrifuged and then filtered through diatomaceous earth, and the obtained beer-like foaming beverage was filled into containers.

[0059] (Test sections 2-1 and 2-2) 960 kg of barley malt and 3000 L of warm water were introduced into the mashing tank, and mashing was carried out at a temperature in the range of 60 to 78 °C. The obtained mash was filtered in a Lauter tun, which is a filtration tank, and then transferred to a boiling kettle and boiled for 60 minutes. After boiling, warm water was added to the mash to make it 4700 L, and then it was transferred to a whirlpool tank. After adding 8.5 kg of hops and removing heat trub, it was cooled to 17 °C using a plate cooler to obtain wort. Beer yeast was added to the wort and fermented at a temperature in the range of 14 to 19 °C for 4 days, and then the beer yeast was removed. The fermented liquid was transferred to a storage tank, 32.5 kg of hops was added, and it was aged at around 14 °C for about 10 days. After the aged storage liquid was cooled to around -1 °C, 50 g / L of carrageenan was added, and it was bubbled with carbon dioxide for 40 seconds, then rested for 1 minute. Further, a fining agent "Oricat F" (a mixture of bentonite: diatomaceous earth: pea protein: sodium alginate = 30 mass%: 30 mass%: 20 mass%: 20 mass%, manufactured by Shinwa Foods Chemical Co., Ltd.) was added to make it 1000 g / L, and it was bubbled with carbon dioxide for 40 seconds and mixed, and then left standing for 3 days. Thereby, carrageenan, Oricat F, and insoluble matter (turbid substances) in the storage liquid were brought into contact. Then, the sediment was drawn out from the bottom of the storage tank, the supernatant was centrifuged, and then filtered through diatomaceous earth, and the obtained beer-like foaming beverage was filled into containers.

[0060] For each test section, the turbidity (absorbance at 660 nm) of the storage liquid (storage beer) before centrifugation and the turbidity (°EBC) of the beer-like foaming beverage (product beer) filled in the container after filtration were measured. Also, for test section 3, the turbidity (absorbance at 660 nm) of the drawn sediment was measured. The turbidity (°EBC) was measured at 90 degrees of scattered light using a Sigrist turbidimeter. The absorbance at 660 nm was measured using a spectrophotometer. The turbidity of the storage beer was measured for 7 samples in test section 1, 1 sample in test section 2-1, and 5 samples in test section 2-2.

[0061]

Table 1

[0062] The measurement results of the turbidity of each test section are shown in Table 1. In the conventional method of adding carrageenan to the whirlpool, no sediment was formed in the storage tank and no insoluble matter precipitated, so the turbidity of the obtained beer-like foaming beverage was also high. On the other hand, in Test Sections 2-1 and 2-2 where a clarifying agent such as carrageenan was added to the storage tank, sediment had precipitated at the bottom of the storage tank. By drawing this out from the bottom of the tank, a beer-like foaming beverage with very low turbidity and clarity was obtained.

[0063] [Example 2] When producing a beer-like foaming beverage by performing dry hopping in the fermentation process, the treatment with a clarifying agent containing carrageenan was carried out on the stored liquor after dry hopping, and the amount of stored liquor lost together with the sediment when drawing out the sediment precipitated at the bottom of the storage tank was compared with the case where the clarifying agent treatment was carried out on the whirlpool.

[0064] (Test Section 1) 960 kg of barley malt and 3000 L of warm water were introduced into the charging tank, and saccharification was carried out at a temperature in the range of 60 to 78°C. The obtained saccharified liquid was filtered in a Lauter tun which is a filter tank, and then transferred to a boiling kettle and boiled for 60 minutes. After adding warm water to the boiled saccharified liquid to make it 4700 L, it was transferred to a whirlpool tank, and after adding 8.5 kg of hops and removing the heat trub, carrageenan was added to a concentration of 50 g / L, and then cooled to 17°C using a plate cooler to obtain wort. Beer yeast was added to the wort, and further 32.5 kg of hops were added. After fermenting at a temperature in the range of 14 to 19°C for 4 days, the beer yeast was removed. The fermented liquid was transferred to a storage tank and aged at around 14°C for about 10 days. After cooling the aged stored liquor to around -1°C, it was bubbled with carbon dioxide gas for 40 seconds, rested for 1 minute, bubbled for another 40 seconds, and then left to stand for 3 days. Since a light-density sediment had precipitated at the bottom of the storage tank, the sediment was drawn out from the bottom of the storage tank, the supernatant was centrifuged, and then diatomaceous earth filtered, and the obtained beer-like foaming beverage was filled into containers.

[0065] (Test Section 2) 960 kg of barley malt and 3000 L of warm water were introduced into a mashing tank, and mashing was carried out at a temperature in the range of 60 to 78°C. The obtained mash was filtered in a Lauter tun which is a filter tank, and then transferred to a boiling kettle and boiled for 60 minutes. After adding warm water to the boiled mash to make it 4700 L, it was transferred to a whirlpool tank. After adding 8.5 kg of hops and removing heat trub, it was cooled to 17°C using a plate cooler to obtain wort. Beer yeast was added to the wort, and further 32.5 kg of hops was added. After fermenting for 4 days in the range of 14 to 19°C, the beer yeast was removed. The fermented liquid was transferred to a storage tank and aged at around 14°C for about 10 days. After cooling the aged storage liquid to around -1°C, carrageenan was added to a concentration of 50 g / L, and bubbled with carbon dioxide for 40 seconds, then rested for 1 minute. Further, a fining agent "Oricat F" (a mixture of bentonite: diatomaceous earth: pea protein: sodium alginate = 30% by mass: 30% by mass: 20% by mass: 20% by mass, manufactured by Shinwa Foods Chemical Co., Ltd.) was added to a concentration of 1000 g / L, and bubbled with carbon dioxide for 40 seconds, then left standing for 3 days. Thereby, carrageenan and Oricat F were brought into contact with insoluble matters (turbid substances) in the storage liquid. Thereafter, the sediment was drawn out from the bottom of the storage tank, the supernatant was centrifuged, and then diatomaceous earth filtered, and the obtained beer-like foaming beverage was filled into a container.

[0066] The amount of the storage liquid drawn out together with the sediment was about 1010 L in Test Plot 1, whereas it was about 150 L in Test Plot 2. From these results, it became clear that by performing a fining agent treatment on the aged storage liquid instead of the whirlpool, high-density sediment can be precipitated, and the loss amount of the beer-like foaming beverage due to the drawing out of the sediment can be significantly suppressed.

Claims

1. A charging step of saccharifying a mixture containing a fermentation raw material and water, and boiling the obtained saccharified liquid to prepare a fermentation raw material liquid; A fermentation step of inoculating yeast into the fermentation raw material liquid and fermenting it; An aging step of aging the fermented liquid obtained in the fermentation step in a storage tank; A low-temperature stabilization step of maintaining the stored liquor in the storage tank at 5°C or lower after the aging step; A filtration step of filtering the stored liquor after the low-temperature stabilization step; characterized by comprising: adding hops between the fermentation step and the end of the aging step; In the low-temperature stabilization step, after adding a clarifying agent containing carrageenan to the stored liquor and mixing, a clarifying treatment for removing sediment is performed, a method for producing a beer-like foaming beverage.

2. The method for producing a beer-like foaming beverage according to claim 1, wherein the clarifying agent further contains one or more selected from the group consisting of bentonite, diatomaceous earth, pea protein, and sodium alginate.

3. The method for producing a beer-like foaming beverage according to claim 1 or 2, wherein the clarifying agent is mixed with the stored liquor in two or more portions.

4. The method for producing a beer-like foaming beverage according to claim 1, wherein in the clarifying treatment, the sediment is removed by withdrawing the sediment from the bottom of the storage tank.

5. The method for producing a beer-like foaming beverage according to claim 4, wherein the absorbance of the sediment withdrawn from the storage tank at 660 nm is 3.500 Abs or more.

6. The method for producing a beer-like foaming beverage according to claim 1, wherein the turbidity of the obtained beer-like foaming beverage is 5.0 °EBC or less.

7. The method for producing a beer-like foaming beverage according to claim 1, wherein in the clarifying treatment, the stored liquor added with the clarifying agent is bubbled with gas and stirred.

8. A charging step of saccharifying a mixture containing a fermentation raw material and water, and boiling the obtained saccharified liquid to prepare a fermentation raw material liquid; A fermentation step of inoculating yeast into the fermentation raw material liquid and fermenting it; An aging step of aging the fermented liquid obtained in the fermentation step in a storage tank; A low-temperature stabilization step of maintaining the stored liquor in the storage tank at 5°C or lower after the aging step; A filtration step of filtering the stored liquor after the low-temperature stabilization step; characterized by comprising, and a method for reducing the turbidity of a beer-like foaming beverage produced by adding hops between the fermentation step and the end of the aging step, In the low-temperature stabilization step, after adding a clarifying agent containing carrageenan to the stored liquor and mixing them, sediment is removed to clarify, a method for reducing the turbidity of a beer-like foaming beverage.

9. The method for reducing the turbidity of a beer-like foaming beverage according to claim 8, wherein the clarifying agent further contains at least one selected from the group consisting of bentonite, diatomaceous earth, pea protein, and sodium alginate.

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