METHOD FOR MANUFACTURING SUGAR-CONTAINING LIQUID

Abstract

A method for producing a sugar-containing liquid, including mixing a raw material liquid and a hop extract water; a sugar-containing liquid produced by the method; and a beer-taste beverage wherein a sugar-containing liquid obtained by the method is used. The method of the present invention can prepare a sugar-containing liquid having a high polyphenol concentration with an excellent productivity, so that a beer-taste beverage given with body can be provided. In addition, since the method of the present invention controls the amount of production of hop draff, some excellent effects are exhibited that the loss in stock of the sugar-containing liquid obtained is controlled, which contributes to excellent productivity.

Claims

1. A method for producing a sugar-containing liquid, comprising mixing a raw material liquid and a hop extract water.

2. The method according to claim 1, wherein a polyphenol concentration of the sugar-containing liquid is from 600 to 2,200 ppm.

3. The method according to claim 1, wherein a weight ratio of a total amount of polyphenols to a total amount of an extract component in the sugar-containing liquid (total amount of polyphenols / total amount of an extract component) is from 2.1×10.sup.−2/1 to 0.25×10.sup.−2/1.

4. The method according to claim 1, wherein the raw material liquid and the hop extract water are mixed in an amount so as to have a weight ratio of a total amount of polyphenols of the hop extract water to a total amount of polyphenols of the raw material liquid (total amount of polyphenols derived from hop extract water/total amount of polyphenols of raw material liquid) exceeding 0.20.

5. The method according to claim 1, wherein the raw material liquid and the hop extract water are mixed so as to have a weight ratio of a total amount of polyphenols of the hop extract water to a total amount of polyphenols derived from all the hops (total amount of polyphenols derived from hop extract water / total amount of polyphenols derived from all hops) of from 1/1 to 0.17/1.

6. The method according to claim 1, wherein a hot water-extracted hop extract water is used.

7. The method according to claim 1, wherein the raw material liquid is a first wort.

8. A sugar-containing liquid produced by the method as defined in claim 1.

9. A beer-taste beverage wherein a sugar-containing liquid obtained by the method as defined in claim 1 is used as a raw material.

Description

EXAMPLES

[0054] The present invention will be specifically described hereinbelow by the Examples, without intending to limit the scope of the present invention to the following Examples.

[0055] Examples (Levels 3, 4, 6, 7, 8, 9, and 10), and Comparative Examples (Levels 1, 2, and 5)

[0056] First, 37.5 kg of malts were pulverized to suitable particle sizes, and pulverized malts were supplied into a mash tun, and thereafter 112.5 L of hot water was added thereto, to produce a mash at about 50° C. The mash of which saccharification was completed was heated to 76° C. and transferred to a wort filtration tank, to perform filtration to obtain a filtrate. The filtrate obtained was boiled at 100° C. for 80 minutes, 300 g of hops were supplied thereto, and thereafter the wort was allowed to stand to obtain a supernatant.

[0057] Next, hops each as listed in Table 1 were added to [0058] a mixture prepared by adding 6.92 g of hops to 100 mL of the supernatant in Level 2, or [0059] a mixture prepared by adding 50 mL of water to 50 mL of supernatant in Level 6, or [0060] a mixture prepared by diluting a saccharide starch to prepare 100 mL of a liquid in which a total amount of the extract component was 18% by weight, [0061] while stirring, to give a raw material liquid. Here, a total amount of the extract component is a value measured for a diluted saccharide starch with an extract meter (Model: DMA4500M, manufactured by Anton Paar).

[0062] Thereafter, a hop extract water obtained as described later was added in an amount as listed in Table 1 for each of Level 3, Level 4, Level 5, Level 6, Level 7, Level 8, Level 9, and Level 10 to provide a sample. Here, as to Level 5, one which was sufficiently diffused without performing removal of a residue from a hop extract water was added. Here, the mixing of the hop extract water and the raw material liquid was carried out at 90° C.

[0063] The hop extract water was prepared as follows. Seven-hundred grams of hops and 7 L of water (temperature: 97° C.) were supplied in a heating tank, the contents were heated at 97° C. for 80 minutes, and thereafter a hop extraction residue was removed therefrom, to give a hop extract water (polyphenol concentration: 4,528 ppm).

[0064] The degree of loss in stock for the samples of Levels 1 to 10 obtained was calculated as follows. The results are shown in Table 1.

[0065] First, a solid content concentration when a given amount of dry hops is introduced into a hot water is measured according to the weights of the various dry hops, and a relationship formula between the amount of dry hops and the solid content concentration is previously obtained. The method for measuring a solid content concentration is described later. Next, loss in stock amount when a given amount of dry hops is separately introduced to a hot water is measured according to the weights of the various dry hops, and a relationship formula between the amount of dry hops and loss in stock is previously obtained. The method for measuring loss in stock is described later. Thereafter, solid content concentrations of samples of Levels 1 to 10 are obtained, which are converted to the amount of dry hops based on the relationship formula mentioned above, and then loss in stock was obtained.

<Solid Content Concentration >

[0066] Dry hops are extracted with a hot water, thereafter an extract is homogenized, and a 50 g sample is taken. In the case of a sample, 50 g of the sugar-containing liquid itself is taken. Thereafter, the mixture is then stirred at 10,000 rpm for 10 minutes, to measure an amount of supernatant after stirring. Moreover, a solid content concentration (% by weight) is obtained by (50 g—Amount of Supernatant)/50×100. Once the solid content concentration is obtained, the amount of dry hops introduced can be calculated.

<Loss in Stock >

[0067] A given amount of dry hops was dispersed in hot water to extract a hop ingredient, the dispersion was then subjected to a liquid-solid separation with a 80 μm mesh, and the collected amount of liquid was measured to calculate a weight loss in stock (g), and a loss in stock (%) was calculated by weight loss in stock (g)/weight of hot water used (g)×100. Once the amount of dry hops introduced is obtained, the loss in stock (%) can be calculated.

[0068] Here, a total amount of an extract component was measured in accordance with a method described in “The Methods of Analysis of Beers (Nov. 1, 2004, revised edition), 7.2 Extract” as prescribed by

[0069] Brewery Association of Japan, Brewery Convention of Japan (BCOJ). In addition, the polyphenol content can be measured in accordance with any methods that are generally known, and was measured with a method described in “The Methods of Analysis of Beers of BCOJ (Nov. 1, 2004, revised edition), 7.11 Total Polyphenol” as prescribed by Brewery

[0070] Association of Japan, Brewery Convention of Japan (BCOJ).

TABLE-US-00001 TABLE 1 Level 1 Level 2 Level 3 Level 4 Level 5 Level 6 Level 7 Level 8 Level 9 Level 10 Raw Amount of 100 100 100 100 100 50 100 100 100 A − Ex = Material Solvent 18.0% Liquid Used (mL) Dilution Water for 0 0 0 0 0 50 0 0 0 0 Dilution (mL) Amount of 0.36 7.28 0.36 0.36 0.36 0.18 0.36 0.36 0.36 0 Hops (g) Polyphenol 504.49 2760.24 504.49 504.49 504.49 252.25 504.49 504.49 504.49 0 Concentration (ppm) Total Amount 50.449 276.024 50.449 50.449 50.449 25.225 50.449 50.449 50.449 0 of Polyphenol (mg) Hop Amount (mL) 0 0 2.21 45.00 73.79 45.00 90.00 10.00 135.00 45.00 Extract Total Amount 0 0 10.007 203.76 334.121 203.76 407.52 45.28 611.28 203.76 Water of Polyphenol (mg) Removal or Non- Non- Non- Non- Removal Non- Non- Non- Non- Non- Non-Removal Removal Removal Removal Removal Removal Removal Removal Removal Removal of Residue Sugar- Polyphenol 504.49 2760.24 571.76 2017.98 1405.38 1260.00 1886.72 819.18 2200.48 2029.98 Containing Concentration Liquid (ppm) Total Amount 20.82 23.64 20.28 15.24 13.68 7.92 12.48 19.08 10.72 14.04 of Extract Component (% by weight) Total Amount 0.24 × 1.17 × 0.28 × 1.32 × 1.03 × 1.59 × 1.51 × 0.43 × 2.05 × 1.45 × of Polyphenol/ 10.sup.−2 10.sup.−2 10.sup.−2 10.sup.−2 10.sup.−2 10.sup.−2 10.sup.−2 10.sup.−2 10.sup.−2 10.sup.−2 Total Amount of Extract Component Weight of Hops for 0 0 0.614 12.5 20.5 25 25 2.78 37.5 — Extraction/Weight of Hops for Raw Material Liquid (Weight Ratio) Total Amount of Polyphenol 0 0 0.20 4.04 6.62 8.08 8.08 0.90 12.12 — of Extract Water/Total Amount of Polyphenol of Raw Material Liquid (Weight Ratio) Total Amount of Polyphenol 0 0 0.17 0.80 0.87 0.89 0.89 0.47 0.92 1.00 of Extract Water/Total Amount of Polyphenol Derived from All Hops (Weight Ratio) Value of Amount of 49.3 37.3 49.3 49.1 35.8 49.2 48.9 49.3 48.8 49.5 Supernatant (g) Amount of Solid Content (g) 0.7 12.7 0.7 0.9 14.2 0.8 1.1 0.7 1.2 0.5 Solid Content Concentration 1.4 25.4 1.4 1.8 28.4 1.6 2.2 1.4 2.4 1 (% by weight) Calculated Weight of Dry 0.22 3.95 0.22 0.28 4.42 0.25 0.34 0.22 0.37 0.16 Hops (g) Loss in Stock (%) 0.39 7.11 0.39 0.50 7.94 0.45 0.62 0.39 0.67 0.28

[0071] As a result, Levels 3, 4, 6, 7, 8, 9, and 10 which are Examples had the same level of loss in stock as Level 1 which is a comparative example according to a conventional production method, so that the control of loss in stock according to the method of the present invention was confirmed.

[0072] In addition, even when the polyphenol contents (total amount of polyphenols/total amount of extract component) per the extract component of the samples were confirmed, it could be confirmed to have a high polyphenol content as compared to that of Level 1.

INDUSTRIAL APPLICABILITY

[0073] The method of the present invention can prepare a sugar-containing liquid having a high polyphenol concentration with an excellent productivity, so that a beer-taste beverage given with body can be provided.