JPH08253A - New beer manufacturing method - Google Patents

Abstract

(57) [Summary] [Structure] In the beer manufacturing method, beer from the middle aging period is slowly cooled to near the freezing temperature of the beer in the storage tank of the storage process, and then to near the freezing temperature. A novel process for producing beer, which comprises the step of returning cooled beer to a liquor storage tank through a device for producing frozen beer while maintaining fluidity from a liquor storage tank through a side pipe. [Effect] According to the present invention, it is possible to obtain a beer that has a refined beer taste that is clean and has no harshness and that has abundant richness, and that has excellent cloudiness durability and is polished.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a new beer, and more particularly to a method for producing a beer having a clean taste, richness, and improved durability.

[0002]

2. Description of the Related Art Beer production method using bottom fermenting yeast, which is mainly carried out in Japan at present, is a process of making malt from barley which is a main raw material (malting process), crushing malt, and then hot water. Mixing with, and adding raw materials such as hops to make wort (preparation step), after cooling the wort, adding yeast to cause alcohol fermentation to make so-called young beer (fermentation step), young beer Process of making beer by storing at low temperature for several weeks (Alcohol storage process: Also called post-fermentation process)
After being filtered, it is packed in a container and shipped as beer.

In the malting process, various enzymes in the grain are produced and accumulated by germinating water-absorbed barley under controlled conditions, and these enzymes are one of the polymeric storage substances possessed by barley. The part of the barley endosperm is softened and becomes brittle. This is called "melting", and the progress of melting is stopped by roasting, and at the same time malt with a preservative property and a unique aroma and color is formed.

In the charging step, after malt is crushed, it is mixed with warm water, and the amylase mainly present in malt is maintained at an appropriate temperature to decompose starch and other substances in malt to obtain mash. During this period, so-called auxiliary materials such as rice, starch and corn are partially mixed with malt, heated, gelatinized and liquefied, and then combined with malt mash. The mash separates insoluble matter (beer lees) by filtration, turns into wort, adds hops, and heats and boiles. All the enzyme activity of malt is destroyed by boiling, and the heat-coagulable protein is also removed, while the α-acid in the hop resin is heat-denatured to develop the bitterness peculiar to beer.

In the fermentation step, the boiled wort is cooled through a heat exchanger or the like, and then yeast is immediately added to the alcoholic fermentation, and the yeast almost assimilates the extract in the wort, and when the yeast is fermented, the yeast is precipitated from the fermentation broth. Is separated and so-called young beer is made. In the liquor storage process, young beer is stored for several weeks until its immature flavor disappears, resulting in a beer with a rich aroma and taste.

As described above, although the manufacturing technique is almost established, the beer produced through the complicated reaction of living organisms has a complicated taste culture, and depending on the times,
Various technological developments are being carried out in each process along with changes in the orientation of taste.

In recent years, as one of the orientations of beer taste,
Oriented to a clean taste. In North America, a beer in the genre Ice Beer was launched in 1993, accounting for more than 10% of the North American beer market.

[0008]

[Problems to be Solved by the Invention] At present, about 10 types of ice beer are on the market, and although these have a neat taste, they are also said to be so-called watery beers, such as lack of richness, However, there is a demand for beer that is rich in food and has improved durability.

[0009]

[Means for Solving the Problems] In view of the above situation, the present inventors have made various investigations, and as a result, in the storage tank of the storage process, the beer after the middle aging is substantially brought to near the freezing temperature of the beer. By slowly cooling the beer cooled to around the freezing temperature through a device that produces frozen beer while maintaining fluidity from the liquor storage tank through a side pipe with a pump and returning it to the liquor storage tank. The present inventors have completed the present invention by discovering that a beer with a rich taste and richness not found in conventional beer in the ice beer genre and also with improved durability can be produced.

That is, the invention according to claim 1 of the present application is
In the beer manufacturing method, in the storage tank of the storage process,
Beer after the middle aging is cooled substantially slowly to near the freezing temperature of the beer, and then the beer cooled to near the freezing temperature is pumped to the frozen beer while maintaining fluidity from the storage tank through the side pipe. It is a novel method for producing beer, which has a step of returning it to a liquor storage tank through a production device.

In the process for producing beer, the period required for completion of aging generally differs depending on the type of beer, subtle differences in fermentation process, etc. Beer after the middle aging period refers to beer that has completed about half of the storage process. The chemical phenomenon of beer aging, which serves as an indicator, is not fully understood even today. By the way, the young beer that has undergone the main fermentation has a unique taste or odor, and the components of the odor generally known as the young odor are volatile hydrogen sulfide, dimethyl sulfide, mercaptan, diacetyl and the like.

[0012] A part of this young odor volatilizes by itself during storage, and a part of it is removed along with carbon dioxide gas which constantly rises from the inside of the liquid. Further, it is considered that the higher alcohols produced in a trace amount form aromatic esters with acids such as lactic acid, succinic acid and amino acids, and contribute to the improvement of the taste of beer. It should be noted that the increase in the hydrogen ion concentration causes a portion of the hop resin having a rough taste to coagulate. The overall result of these various complex phenomena is the so-called beer aging.

In the present invention, the beer after the middle aging is cooled substantially slowly to the vicinity of the freezing temperature of the beer in the storage tank of the storage process, but the freezing temperature of the beer varies depending on the beer. However, normally-2.
It is around 0 to -3.0 ° C. In addition, cooling substantially slowly depends on the capacity of the liquor tank, but from 1 day to 1
Cooling in a liquor tank near the freezing temperature of beer over a period of 0 days. Furthermore, cooling to the vicinity of the freezing temperature of beer here means +1.0 of the freezing temperature of beer.
It shows that cooling is performed at ˜0 ° C. as a control point.

Further, in the present invention, the beer slowly cooled in the liquor storage tank is passed through a device that produces a minimum amount of frozen beer while maintaining the fluidity of the beer. A container for storing beer, having a cooled beer intake at one end of the container and a beer outlet at the other end, wherein the inner surface of the device between the beer intake and the beer outlet In addition, a cooling device for cooling beer to a temperature not higher than the freezing temperature of beer and partially freezing the beer is formed.

The flow rate of beer passing through the apparatus may be a flow rate that maintains fluidity and forms a minimum amount of frozen beer, and is closely related to the apparatus inner diameter, internal shape, etc. In the case of a device having a total length of 1 to 10 m and an inner diameter of 0.2 to 1.5 m, it is 5 to 50 kl / hour, and in the case of an eyebrow type, the total length is 1 to 10 m and an inner diameter of 0.5 to 4 m. In the case of the above apparatus, about 2 to 50 kl / hour is suitable.

The cooling device circulates the refrigerant to keep the temperature of the inner surface of the device passing between the beer intake and the beer outlet below the freezing temperature. In this case, the temperature of the refrigerant is -4 to -10. It may be ℃. The circulation of the refrigerant may be achieved by forming a coil-shaped refrigerant circulation layer on the inner surface of the beer passage or a refrigerant circulation layer on the jacket. Furthermore, examples of the cooling device of another aspect include a cooling device using a heat pump and a cooling device using an electronic cooling element (Peltier element).

The specific cooling capacity and beer flow rate control of the device for producing the minimum amount of frozen beer while maintaining the fluidity of the beer can be controlled by, for example, visually observing a sight glass (site glass) in a part of the device. By observing the beer ice crystal state, the cooling capacity and beer flow rate are adjusted by manually adjusting the valve, or an ice sensor is installed in a part of the device and responds to the signal from the ice sensor. And then detect the decrease or increase in the amount of ice, cooling capacity,
It may be controlled by adjusting the beer flow rate.
The residence time of beer in the device is short, generally 15 minutes or less, and usually 20 seconds to 5 minutes.

The total amount of beer passing through the apparatus may be 1 to 5 times the total amount of beer in the storage tank.

The beer referred to in the present invention is one defined by the Liquor Tax Law of Japan, that is, "fermented from malt, hops and water as raw materials. Malt, hops, water and rice and other articles specified by a Cabinet Order. Fermented as a raw material (provided that the total weight of the raw materials specified in the Cabinet Order does not exceed the total weight of malt, which is five).
In addition to this, so-called "miscellaneous liquor" that uses more than half of malt with rice and other ingredients is also included.

[0020]

According to the present invention having the above-described structure, the beer after the middle aging is cooled substantially slowly to the vicinity of the freezing temperature of the beer in the storage tank of the storage process, and then cooled to near the freezing temperature. The beer is pumped from a storage tank through a side pipe through a device that produces frozen beer while maintaining fluidity and then returned to the storage tank. As a result, by filtering those precipitated components in the end, the beer's miscellaneous components are removed, and the beer has excellent durability against turbidity, and it is possible to produce a more refined and polished beer. And the aging period can be shortened.

[0021]

Embodiments of the present invention will now be described with reference to the drawings. Example FIG. 1 is a flow chart showing the steps involved in the production of beer according to the present invention. FIG. 2 is a diagram showing one embodiment of an apparatus for producing a minimum amount of frozen beer while maintaining fluidity, and FIGS. 3 and 4 are apparatuses for producing a minimum amount of frozen beer while retaining fluidity. It is a figure which shows another 1 aspect of. FIG. 5 is a view showing a state in which the device of FIG. 3 and a liquor storage tank are integrated.

As shown in FIG. 1, after fermentation is carried out in a conventional manner in the fermentation tank 1, most of the yeast is separated and removed.
Next, the obtained beer is transferred to the storage tank 2. Therefore,
Beer is so-called post-fermented and aged. A cooling device is installed in the liquor storage tank 2, and the temperature of beer at the time of being transferred from the fermentation tank is set to 10 at a normal aging step.
From the state of around ℃, in a storage tank at 5 ℃ -1 ℃, store the liquor, aging for 10 to 20 days, and when the half aging is completed, slowly freeze the beer temperature for 1 to 10 days. Cool to near (-2 to -3 ° C).

The beer cooled in this way is guided from the side tube to a device (beer freezing device) 3 for producing a minimum amount of frozen beer while maintaining the fluidity of beer, and is cooled in the course of passage, The beer freezes. It is important to complete the present invention to adjust the cooling capacity and the beer flow rate so as not to block the system with the frozen beer produced inside the apparatus. The partially frozen beer thus obtained is led to the storage tank 2 again. In this way, beer circulates through the beer freezing device 3 and the storage tank 2 as shown in FIG. 1 during the alcohol storage process. Next, beer is manufactured through a filtration process, a barreling / bottled / canned process (not shown) in the usual beer manufacturing.

The example of FIG. 2 shows one embodiment of an apparatus for producing a minimum amount of frozen beer while maintaining fluidity, and the container 8 of the apparatus is provided with a cooling unit 9 for freeze-cooling beer. , And beer intake 5, beer intake 6
And a sight glass part 7 for visually observing the internal condition. Further, it has a refrigerant inlet 11 for feeding the refrigerant to the cooling unit and a refrigerant outlet 10 for feeding the refrigerant from the cooling unit, and an inlet / outlet for inserting and exhausting the cleaning liquid, carbon dioxide gas, collecting carbon dioxide gas, and cleaning. 12 and a spray ball 13 are provided. The material of the device is
A corrosion resistant material is used, and stainless steel or the like is suitable.

The example of FIG. 3 shows another embodiment of the apparatus for producing the minimum amount of frozen beer while maintaining the fluidity, and the inner pipe 21 is closed at both ends with flanges 24,
Beer intakes 2 are provided near the ends of the inner pipe 21, respectively.
2. A beer outlet 23 is arranged, a jacket 26 is placed between the beer inlet 22 and the beer outlet 23 of the inner pipe 21, and a ring 29 is formed at both ends of the jacket 26 to connect the inner pipe 21 and form a cooling portion. It is arranged. Jacket 2
In FIG. 6, there are arranged a refrigerant inlet for sending the refrigerant to the cooling section and refrigerant outlets 27, 28 for sending the refrigerant from the cooling section. Further, it has a sight glass part 25 for visually observing the internal condition. Corrosion-resistant material is used as the material of the device, and stainless steel or the like is suitable.

FIG. 5 shows an embodiment in which the apparatus shown in FIG. 3 is integrated with a liquor storage tank. The liquor storage tank 30 having a heat insulating layer and having a sight glass portion is provided with a cooling jacket 3.
1, liquid inlet / outlet port 32, yeast extraction port 33, carbon dioxide gas inlet port 3
4, a spray ball 35, a pipe 36 for feeding and exhausting the cleaning liquid and carbon dioxide, and collecting carbon dioxide are arranged. As illustrated, the beer freezing device 37 illustrated in FIG. 3 is connected to the liquor storage tank.

<Opacity durability test> Up to the fermentation step, beer is produced using a conventional bottom fermenting yeast, and then obtained by applying the method of the present invention (the beer freezing apparatus shown in FIG. 3 is used). After producing beer using ordinary bottom fermenting yeast up to bottled beer (invention beer) and fermentation process,
Each of the bottled beer (normal beer) obtained by the conventional method was immersed in constant temperature water of 60 ± 1 ° C. for 72 hours in a standing position, cooled with water, and then immersed in an ice bath of 0 ° C. for 24 hours,
Turbidity was measured. The results are shown below (unit: EBC
unit). Ordinary beer 1.5 to 1.6 Beer of the present invention 0.8 to 1.0 As is clear from the above results, the cloudiness durability of beer was improved by the method of the present invention.

<Sensory test> Bottled beer obtained by the method of the present invention and one type of commercial bottled iced beer (control; 2 months after production) with 10 panel members, multiple checks can be made for the following comments A sensory test was carried out under the conditions described in (1) above with a total evaluation of 10 points. The results of collecting evaluations are shown below.

[0029]

[0030]

As can be seen from the above results, the beer obtained by the method of the present invention is almost the same in the scent item, but has few comments in the taste item, has a clean taste, and has a richness. The beer was highly rated as a whole.

[0032]

EFFECTS OF THE INVENTION According to the present invention, the taste is clean and clean.
And with the taste of refined beer combined with richness,
It has excellent turbidity durability, and you can get a polished beer.

[Brief description of drawings]

FIG. 1 is a flow chart showing a process for producing beer according to the present invention.

FIG. 2 is a partially cutaway explanatory view showing an embodiment of an apparatus used in the present invention for producing a minimum amount of frozen beer while maintaining fluidity.

FIG. 3 is a partially cutaway explanatory view showing another embodiment of the apparatus used in the present invention for producing a minimum amount of frozen beer while maintaining fluidity.

FIG. 4 is a front view of the device of FIG.

FIG. 5 is an explanatory view showing a state in which the device of FIG. 3 is integrated with a liquor storage tank.

[Explanation of symbols]

 1 Fermentation tank 2 Liquor storage tank 3 Beer freezing device 4 Filtration machine 5 Beer intake 6 Beer intake 7 Sight glass part 8 Body part 9 Cooling part 21 Inner tube 22 Beer intake 23 Beer intake 25 Site glass part 30 Liquor tank 31 Cooling jacket 32 Liquid inlet / outlet 37 Beer freezing device

Claims (1)

[Claims] 1. A method for producing beer, in which a beer after the middle aging period is cooled substantially slowly to a temperature near the freezing temperature of the beer in a storage tank of a storage process, and then beer cooled to a temperature near the freezing temperature. A novel method for producing beer, which comprises a step of returning the beer to a liquor storage tank through a device for producing frozen beer while maintaining fluidity from a liquor storage tank through a side pipe with a pump.