Beer-like fermented malt beverage

Abstract

To provide a beer-like fermented malt beverage that has a favorable beer-like flavor but has reduced heaviness in taste and improved light feeling in drinking.SOLUTION: A beer-like fermented malt beverage contains a saccharified and fermented mixture of malt and auxiliary material, and contains 6-20 mg / 100 ml of bitter amino acids and 3.3 GV or more of carbonic acid gas.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beer-like fermented malt beverage, and more particularly to a beer-like fermented malt beverage with an improved lightness. [Background technology]

[0002] A malt beverage is a beverage produced using malt as a raw material. For example, a beverage obtained by fermenting a malt-derived sugar solution or a beverage obtained by mixing malt-derived sugar solutions falls under the category of a malt beverage. A specific example of a malt beverage is a beer-like fermented malt beverage.

[0003] Beer is a beverage made from malt, hops, and water, fermented with yeast. Beer-like fermented malt beverages are malt beverages designed to be similar in taste and aroma to be beer. Beer and happoshu are included in the beer-like fermented malt beverages.

[0004] Beer-like fermented malt beverages are fermented wort. Wort is a solution produced by grinding grains containing malt, mixing them with auxiliary ingredients and warm water, and maintaining the mixture at a constant temperature or heating it at a constant rate to break down the proteins in the malt into amino acids and saccharify the starch. Hops are then added to the resulting sugar solution, which is then boiled. The process of heating malt and other ingredients with warm water is generally called saccharification, and the process of boiling the sugar solution is called wort boiling. The term "wort" can also refer to the sugar solution obtained after saccharification.

[0005] Beer-like fermented malt beverages can impart a beer-like flavor and fullness of taste when consumed. The beer-like flavor refers to a well-balanced flavor that harmonizes malt-derived flavor and brewing-derived complex aroma and complex taste. The fullness of taste refers to a taste quality that harmonizes the flavor derived from malt components with the sweetness, sourness, bitterness, and umami derived from amino acids or sugars that are degradation products of malt. The fullness of taste may be expressed as richness or complex taste. However, in recent years, there has been a growing demand for an improved lightness in the drinking experience of beer-like fermented malt beverages, and studies are being conducted to reduce the fullness of beer-like taste from the perspective of taste quality.

[0006] Patent Document 1 describes a beer-like sparkling beverage having a bitterness value equal to or greater than a specific amount and a carbon dioxide content equal to or greater than a specific amount. Patent Document 1 identifies the problem to be solved as follows: beer-like sparkling beverages with a high bitterness value have a bad bitter aftertaste, which impairs refreshing feeling and reduces drinkability (paragraph 0003). The bitterness value here refers to a characteristic value that represents the content of a group of hop-derived substances, the main component of which is isohumulone (paragraph 0014). This problem is solved by increasing the carbon dioxide content to a higher gas pressure than that of regular beer, thereby improving the aftertaste of bitterness and enhancing refreshing feeling and drinkability (paragraph 0011). [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 2019-122289 Summary of the Invention [Problem to be solved by the invention]

[0008] It has become clear that when the carbon dioxide content of a beer-like fermented malt beverage is increased in pressure to a level higher than that of regular beer, the richness of the flavor is not reduced, but rather the bitterness is emphasized, resulting in a loss of the beer-like flavor.

[0009] The present invention solves the above-mentioned conventional problems, and its object is to provide a beer-like fermented malt beverage that has an excellent beer-like flavor, but with a reduced flavor intensity and an improved lightness when drinking. [Means for solving the problem]

[0010] The present invention includes a saccharification and fermentation product of a mixture of malt and an adjunct material, Provided is a beer-like fermented malt beverage containing 6 to 20 mg / 100 ml of bitter amino acids and 3.3 GV or more of carbon dioxide.

[0011] In one embodiment, the beer-like fermented malt beverage has a malt usage ratio of 50% by mass or more.

[0012] In one embodiment, the bitter amino acid is at least one selected from the group consisting of phenylalanine, tyrosine, arginine, leucine, isoleucine, valine, methionine, histidine, lysine, and tryptophan.

[0013] In one embodiment, the bitter amino acid is a substance derived from a protein of the raw material.

[0014] In one embodiment, the bitter amino acid content is 6 to 15 mg / 100 ml.

[0015] In one embodiment, the carbon dioxide content is 3.3 to 5 GV.

[0016] In one embodiment, the beer-like fermented malt beverage has a true extract concentration of 0.5 to 4% (w / w).

[0017] In one embodiment, the beer-like fermented malt beverage is an alcoholic beverage.

[0018] The present invention also provides a method for preparing a fermented food product, comprising the steps of: adjusting the content of bitter amino acids to 6 to 20 mg / 100 ml; and adjusting the carbon dioxide content to 3.3GV or more; The present invention provides a method for producing a beer-like fermented malt beverage containing a saccharified and fermented product of a mixture of malt and auxiliary raw materials, comprising: [Effects of the Invention]

[0019] According to the present invention, a beer-like fermented malt beverage is provided which has an excellent beer-like flavor, but is less heavy in taste, and has an improved lightness when drunk. DETAILED DESCRIPTION OF THE INVENTION

[0020] <Beer-like fermented malt beverage> The beer-like fermented malt beverage of the present invention is a so-called beer-like beverage obtained by fermenting malt, hops, and water as raw materials using yeast. The beer-like fermented malt beverage of the present invention may be commercialized by being filled into a sealable container such as a barrel, a can, or a bottle.

[0021] The beer-taste fermented malt beverage of the present invention contains bitter amino acids. Bitter amino acids are amino acids that impart bitterness to the beer-taste fermented malt beverage. Bitter amino acids are produced by enzymatic decomposition of proteins contained in raw materials. Specific examples of protein-containing raw materials include barley malt, ungerminated barley, wheat malt, soybean hydrolysate, yeast extract, etc. Among these, malt is used in large amounts. Therefore, bitter amino acids are mainly derived from malt.

[0022] Specific examples of bitter amino acids include phenylalanine, tyrosine, arginine, leucine, isoleucine, valine, methionine, histidine, lysine, and tryptophan. The term "bitter amino acids" as used herein refers to a mixture of all amino acids present in the target beer-like fermented malt beverage.

[0023] Bitter amino acids have low volatility, so the bitterness they exhibit tends to last stably. The bitterness of bitter amino acids, in harmony with the sweetness, sourness, and umami flavors derived from the raw material hydrolyzate, is a factor that imparts depth, richness, and complexity to the taste of beer-like fermented malt beverages.

[0024] On the other hand, beer-like fermented malt beverages also contain bitter components, such as iso-α acids and isohumulones, that are mainly derived from hops. The bitterness value of a beer-like fermented malt beverage is a characteristic value that represents the content of bitter components derived from hops. These bitter components derived from hops are relatively highly volatile, affect the aftertaste, and tend to be short-lasting. Aftertaste is the aroma that passes from the mouth to the nose when a beer-like fermented malt beverage is taken to the mouth. In contrast, the aroma that enters directly through the nose is called the top aroma. Aftertaste aroma and top aroma can be distinguished sensorially.

[0025] In the beer-taste fermented malt beverage of the present invention, the concentration of bitter amino acids is 6 to 20 mg / 100 ml. If the concentration of bitter amino acids is less than 6 mg / 100 ml, the flavor becomes insufficient, and if it exceeds 20 mg / 100 ml, the bitterness becomes too pronounced, and in either case, the beer-like flavor tends to be impaired. The concentration of bitter amino acids in the beer-taste fermented malt beverage of the present invention is preferably 8 to 15 mg / 100 ml, more preferably 8 to 12 mg / 100 ml.

[0026] The concentration of bitter amino acids can be measured, for example, by the AccQ-Tag Ultra labeling method using an Acquity UPLC analyzer manufactured by Waters Corporation (USA), or by an automated amino acid analyzer such as the JLC-500 / V manufactured by JEOL Ltd.

[0027] The beer-taste fermented malt beverage of the present invention contains 3.3 GV (i.e., gas volume) or more of carbon dioxide. If the carbon dioxide content is less than 3.3 GV, a bitter taste remains after drinking, making it difficult to improve the refreshing feeling and drinkability. The carbon dioxide content of the beer-taste fermented malt beverage of the present invention is preferably 3.3 to 5.0 GV, more preferably 3.3 to 4.5 GV. As the carbon dioxide content increases, there is a tendency for aftertaste to decrease. When increasing the carbon dioxide content, care must be taken to keep it to a level that does not impair the balance between taste and aroma.

[0028] The beer-like fermented malt beverage of the present invention generally has a true extract concentration of 0.5 to 4% (w / w). If the true extract concentration is less than 0.5 to 4% (w / w), the beer-like fermented malt beverage will lack richness in flavor and have a watery drinking sensation, while if it exceeds 4% (w / w), the sweetness will become prominent, and in either case, the beer-like flavor will be easily lost. The true extract concentration of the beer-like fermented malt beverage of the present invention is preferably 1.0 to 4.0% (w / w), more preferably 2.0 to 3.0% (w / w).

[0029] <Method for producing beer-like fermented malt beverage> The beer-like fermented malt beverage of the present invention is produced according to the methods and conditions normally employed in producing beer or fermented malt beverages, except that the content of bitter amino acids is adjusted to a predetermined range and the carbon dioxide content is adjusted to a predetermined range higher than the carbon dioxide content of ordinary beer.

[0030] For example, crushed malt, secondary ingredients such as barley, and warm water are first mixed in a mash tank to prepare a mash. Bitter amino acids are the decomposition products of proteins in the ingredients. Malt is the ingredient with the highest protein content. Therefore, the content of bitter amino acids in a beer-like fermented malt beverage can be adjusted by adjusting the ratio of malt used.

[0031] The malt usage ratio refers to the ratio of the mass of malt to the mass of all raw materials excluding hops and brewing water. The malt usage ratio varies depending on the content of bitter amino acids in the malt, but is generally 30 to 70 mass%, preferably 40 to 70 mass%, and more preferably 50 to 70 mass%. By adjusting the malt usage ratio within the above range, it becomes easier to impart a beer-like flavor to the beer-like fermented malt beverage.

[0032] The higher the malt ratio, the stronger the malt-derived umami and richness of the resulting wort. Also, the higher the malt ratio, the greater the content of nitrogen compounds in the resulting wort, which reduces the likelihood of irregular fermentation and unpleasant odors when the wort is fermented.

[0033] The auxiliary raw materials mentioned above refer to raw materials other than malt and hops. Examples of such auxiliary raw materials include starchy raw materials such as barley, wheat, cornstarch, corn grits, rice, and koryan, as well as carbohydrate raw materials such as liquid sugar and sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose, and the like. Other auxiliary raw materials include spices, herbs, and fruits used for the purpose of imparting or improving flavor.

[0034] Mash can be prepared by conventional methods, for example, by first holding the mixture at 35 to 60°C for 20 to 90 minutes to decompose the proteins derived from the raw materials into amino acids, etc., and then proceeding to the saccharification process. In this process, in addition to the main raw materials and auxiliary raw materials, enzymes such as saccharifying enzymes and proteases, as described below, and flavoring ingredients such as spices and herbs, etc. may be added as needed.

[0035] The mashed mash is then gradually heated and maintained at a predetermined temperature for a certain period of time, whereby the starch is saccharified using enzymes derived from malt or enzymes added to the mashed mash. The temperature and time during saccharification can be determined appropriately taking into consideration the type of enzyme used, the amount of mashed mash, the desired quality of the malt alcoholic beverage, and other factors. For example, saccharification can be performed by maintaining the mashed mash at 60-72°C for 30-90 minutes. After saccharification, the mashed mash is maintained at 76-78°C for approximately 10 minutes, and then filtered in a wort filtration tank to obtain a clear sugar solution. Furthermore, an appropriate amount of enzyme may be added during saccharification, as needed.

[0036] The saccharifying enzyme refers to an enzyme that breaks down starch to produce sugar, and examples of such saccharifying enzymes include α-amylase, glucoamylase, and pullulanase.

[0037] The wort boiling operation may be carried out according to the method and conditions normally used in beer production. For example, the pH-adjusted sugar solution is transferred to a boiling kettle and boiled. Hops are added from the start of boiling the sugar solution until it is left to stand in the whirlpool. Hop extract or components extracted from hops may be used as the hops. The sugar solution is then transferred to a settling tank called a whirlpool, where hop dregs and coagulated proteins resulting from boiling are removed, and the sugar solution is then cooled to an appropriate temperature using a plate cooler. Wort is obtained by the above wort boiling operation.

[0038] The resulting wort can be fermented and used as a raw material for producing a fermented malt beverage. The wort fermentation can be carried out according to a conventional method. For example, the cooled wort is inoculated with yeast and transferred to a fermentation tank for alcoholic fermentation.

[0039] The final visual attenuation degree of the fermented malt beverage of the present invention is preferably 85% or more. If the final visual attenuation degree of the fermented malt beverage is less than 85%, the resulting fermented malt beverage will have a reduced crispness. The final visual attenuation degree of the fermented malt beverage of the present invention is preferably 90 to 110%, more preferably 90 to 100%.

[0040] The degree of fermentation is an important indicator of how much fermentation has progressed in beer after fermentation and how the fermentation is progressing. Furthermore, the final degree of fermentation refers to the ratio of the extract that can be assimilated by brewer's yeast to the original wort extract. Here, the extract that can be assimilated by brewer's yeast is the original wort extract minus the extract contained in the finished beer (i.e., the extract that remains after all the extract that can be used by brewer's yeast has been fermented (referred to as the final extract)). The apparent final degree of fermentation refers to the final degree of fermentation calculated using the value of the final extract and the extract concentration (% (w / w)) determined from the specific gravity of the apparent extract, i.e., the beer still containing alcohol.

[0041] The term "extract" refers to the solids remaining after evaporation of wort. Extract is primarily composed of sugars. The extract content can be adjusted by changing the amounts of malt, various starches, and sugars used as raw materials. The true extract concentration of a beer-like fermented malt beverage can be measured, for example, by the EBC method (BCOJ Beer Analysis Methods, 7.2 (2004), edited by the Brewers Association of Japan). Depending on the context, the term "extract" can refer to the non-volatile solids themselves, the amount of non-volatile solids, or the concentration of non-volatile solids (% (w / w)).

[0042] The final apparent degree of fermentation Vend of the fermented wort can be calculated, for example, by the following formula (1).

[0043] Vend(%)={(P-Eend) / P}×100 (1) [Where P is the original wort extract and Eend is the apparent final extract.]

[0044] Original wort extract (P) is theoretically calculated from the wort extract value before alcoholic fermentation according to Balling's equation using the alcohol concentration and extract value of the finished beer. Specifically, it can be determined by the method shown in Analytica-EBC (9.4) (2007). Furthermore, apparent final extract (Eend) can be determined by placing beer in a flask, adding a large amount of fresh compressed yeast, and fermenting with stirring at 25°C until the extract value no longer decreases (24 hours), and then measuring the apparent extract value of the remaining beer.

[0045] The apparent final extract (Eend) is calculated from the specific gravity of the final extract, including alcohol, and may therefore be a negative value. As a result, the apparent final attenuation may exceed 100%.

[0046] The apparent final attenuation can be controlled, for example, by adjusting the saccharification conditions, whether or not enzymes are used when saccharifying the raw materials, the types and amounts of raw materials, etc. For example, extending the saccharification time can increase the sugar concentration available to the yeast, thereby increasing the apparent final attenuation.

[0047] After fermentation, the resulting fermented wort is further aged in a storage tank as an aging process, and then stored and stabilized under low-temperature conditions of about 0° C. Next, as a filtration process, the fermented wort after aging is filtered to remove yeast, proteins, etc.

[0048] The fermented wort liquid from which the yeast and proteins have been removed is subjected to a carbonation process to add carbon dioxide gas, thereby producing the beer-like fermented malt beverage of the present invention. In one embodiment, the beer-like fermented malt beverage of the present invention is filled into containers and distributed to the market as a product. [Example]

[0049] The present invention will be explained in more detail with reference to the following examples, but the present invention is not limited to these examples.

[0050] Example 1 Malt was crushed, mixed with cornstarch and hot water, liquefied, and boiled to prepare a raw material liquid containing 50% malt by mass. The raw material liquid was saccharified at 62°C for 30 minutes, filtered, and hops were added. Wort was then prepared by boiling at 100°C for 30 minutes. Sediment was removed from the wort, and the extract was adjusted to 12% and cooled. An appropriate amount of yeast was added to the cooled wort. Main fermentation was carried out at 10°C for 7 days, and aging was carried out at 10°C for 10 days. After cooling and filtration, a predetermined amount of carbon dioxide was dissolved to obtain a wort fermentation liquid containing approximately 5.0 v / v% ethanol. The bitterness value of the wort fermentation liquid was adjusted to 20 BU.

[0051] <Measurement of genuine extract> The concentration of the true extract (% (w / w)) was measured according to the EBC method (Beer Brewers Association: "Beer Analysis Methods" 7.2 1990).

[0052] <Quantitative determination of bitter amino acids> The concentrations of bitter amino acids (phenylalanine, tyrosine, arginine, leucine, isoleucine, valine, methionine, histidine, lysine, tryptophan) in the beer-like sparkling beverage were quantified using a JLC-500 / V model amino acid automatic analyzer manufactured by JEOL Ltd., and their total concentrations were calculated.

[0053] <Quantitative determination of proline> The proline concentration in the beer-like sparkling beverage was determined by quantitative analysis using a JLC-500 / V type amino acid automatic analyzer manufactured by JEOL Ltd.

[0054] <Sensory evaluation> The samples were subjected to a sensory evaluation. Five evaluation criteria were set: "lingering bitterness," "strength of aftertaste," "strength of bitterness," "beer-like flavor," and "depth of flavor." Six trained panelists specializing in beer rated the samples according to the criteria described below. The average of the panelists' ratings was used as the score for each evaluation criteria. The liquid temperature of the samples used for evaluation was approximately 4°C.

[0055] [Evaluation items and criteria] Residual bitterness: Whether or not a bitter taste remains after drinking. This refers to the strength of the bitterness felt a few seconds after swallowing the beer. Asahi Breweries' "Asahi Super Dry" (product name) was given a score of 3, and carbonated water was given a score of 1, and the beer was rated on a 5-point scale. A score of 3 or less was considered good.

[0056] Aftertaste strength: Whether the beer aroma can be perceived as it passes from the mouth to the nose. Asahi Breweries' "Asahi Super Dry" (product name) was given 3 points, and carbonated water was given 1 point, and the beer was scored on a 5-point scale. A score of 3 or less was considered good.

[0057] Bitterness: Whether the bitterness of the beer is particularly noticeable as a taste quality. It is the maximum intensity of bitterness felt when the beer is put in the mouth. Asahi Breweries' "Asahi Super Dry" (product name) was given a score of 3, and carbonated water was given a score of 1, and the score was 5. A score of 3 or less is considered good.

[0058] Flavor Depth: Whether or not the full-bodied taste can be felt. The beer was scored on a 5-point scale, with Asahi Breweries' "Asahi Super Dry" (product name) given a score of 3 and carbonated water given a score of 1. A score of 3 or less is considered good.

[0059] Beer-like flavor: Whether the beer has a well-balanced aroma and flavor, with a harmony of malt-derived flavor and complex brewing-derived flavor and aroma. Asahi Breweries' "Asahi Super Dry" (product name) was given 3 points, and carbonated water was given 1 point, and the beer was scored on a 5-point scale. A score of 3 or above is considered good.

[0060] The results are shown in Table 1. The scores for the sensory test in Table 1 are the average scores of the six panelists.

[0061] [Table 1]

[0062] <Example 2> Beer was produced in the same manner as in Example 1 except that the malt usage ratio was 60%, and then analyzed and sensory evaluated. The results are shown in Table 2.

[0063] [Table 2]

[0064] Example 3 Beer was produced in the same manner as in Example 1 except that the malt usage ratio was 70%, and then analyzed and sensory evaluated. The results are shown in Table 3.

[0065] [Table 3]

[0066] In the beers of Examples 1 to 3, increasing the carbon dioxide pressure reduced the lingering bitterness and improved the crispness, weakening the aftertaste but also weakening the bitterness, so the balance of the beer-like flavor was well maintained and the richness of the flavor was reduced. As a result, beers with an improved lightness when drinking and excellent beer-like flavor were provided.

[0067] <Comparative Example 1> A low-malt beer was produced in the same manner as in Example 1, except that the malt usage ratio was 30%, and then analyzed and subjected to a sensory evaluation. The results are shown in Table 2.

[0068] [Table 4]

[0069] In the happoshu of Comparative Example 1, increasing the carbon dioxide pressure reduced the lingering bitterness, improved the crispness, and weakened the aftertaste and bitterness, but the flavor was lacking in depth, and the well-balanced aroma typical of beer was inferior.

[0070] <Comparative Example 2> Beer was produced in the same manner as in Example 1 except that the malt usage ratio was 75%, and then analyzed and sensory evaluated. The results are shown in Table 3.

[0071] [Table 5]

[0072] In the beer of Comparative Example 2, increasing the carbon dioxide pressure reduced the lingering bitterness, improved the crispness, and weakened the aftertaste, but the bitterness became too pronounced, diminishing the well-balanced flavor characteristic of beer, and the richness of the flavor was not reduced.

[0073] <Comparative Example 3> Malt was crushed, mixed with hot water, liquefied, and boiled to prepare a raw material liquid containing 100% malt. The raw material liquid was saccharified at 62°C for 30 minutes, filtered, and hops were added. Wort was then prepared by boiling at 100°C for 30 minutes. Sediment was removed from the wort, adjusted to a 12% extract, and cooled. An appropriate amount of yeast was added to the cooled wort. Main fermentation was carried out at 10°C for 7 days, and aging was carried out at 10°C for 10 days. After cooling and filtration, a predetermined amount of carbon dioxide was dissolved to obtain a wort fermentation liquid containing approximately 5.0 v / v% ethanol. The bitterness value of the wort fermentation liquid was adjusted to 20 BU. This was then subjected to a sensory evaluation.

[0074] [Table 6]

[0075] In the sample of Comparative Example 3, increasing the carbon dioxide pressure slightly reduced the lingering bitterness and weakened the aftertaste, but the bitterness remained too strong, diminishing the well-balanced beer-like flavor and not reducing the richness of the flavor.

Claims

1. It contains a saccharified fermented product of a mixture of malt and auxiliary materials, A beer-like fermented malt beverage comprising 12 to 20 mg / 100 ml of bitter amino acids and 3.3 to 4.0 GV of carbon dioxide, The mixture of malt and auxiliary raw materials has a malt usage ratio of 50 to 70% by mass, The beer-like fermented malt beverage, wherein the bitter amino acids are a sum of phenylalanine, tyrosine, arginine, leucine, isoleucine, valine, methionine, histidine, lysine and tryptophan.

2. 2. The beer-like fermented malt beverage according to claim 1, wherein the bitter amino acids are substances derived from proteins in the raw materials.

3. 3. The beer-like fermented malt beverage according to claim 1, wherein the bitter amino acid content is 12 to 15 mg / 100 ml.

4. A beer-like fermented malt beverage described in any one of claims 1 to 3 having a true extract concentration of 2 to 4% (w / w).

5. The beer-like fermented malt beverage according to any one of claims 1 to 4, which is an alcoholic beverage.

6. A beer-like fermented malt beverage described in any one of claims 1 to 5, wherein the secondary ingredient includes corn starch.

7. A beer-like fermented malt beverage described in any one of claims 1 to 6, having an apparent final fermentation degree of 85% or more.

8. adjusting the content of bitter amino acids to 12 to 20 mg / 100 ml; and adjusting the carbon dioxide content to 3.3 to 4.0 GV; The method for producing the beer-like fermented malt beverage according to any one of claims 1 to 7, comprising a saccharified and fermented product of a mixture of malt and auxiliary materials, comprising:

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