FERMENTED BEVERAGE HAVING PEEL OF CITRUS AND FLAVOR DERIVED FROM HOP COEXIST, AND MANUFACTURING METHOD THEREFOR

• Main Authors: KOBAYASHI RYOKO, TSUMATORI NATSUKO, MURAKAMI ATSUSHI
• Format: Patent
• Language: English; Japanese
• Published: 04.04.2019
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; SPIRITS; VINEGAR; WINE

To provide a manufacturing method of a fermented beverage having flavor and sweetness of citrus fruits at good balance together with flavor of hop.SOLUTION: There is provided a method for manufacturing a fermented beverage using peel of citrus and hop as raw materials, including a boiling process for boiling a raw material mixture and a fermentation process in this order, in which fruity hop or herbal hop is used as the hop, the peel is added just before or after boiling completion in the boiling process, and the peel is heat treated in advance under a condition of a temperature of 50 to 100°C for 10 to 60 min. when the peel is added to the raw material mixture after all processes with the heat-treatment included in the method are completed, and the heated raw mixture is cooled.SELECTED DRAWING: None 【課題】ホップの香味とともに柑橘果実の香りと甘さをバランス良く呈する発酵飲料の製法の提供。【解決手段】原料として柑橘の果皮およびホップを用いて発酵飲料を製造する方法であって、該方法が原料混合物を煮沸する煮沸工程および発酵工程をこの順で含んでなり、前記ホップとしてフルーティーホップまたはハーバルホップが用いられ、前記果皮が、煮沸工程における煮沸終了の直前またはこれよりも後に添加され、ここで、前記果皮が、前記方法に含まれる加熱操作を伴う全ての工程が終了し、加熱された原料混合物が冷却された後にその原料混合物に添加される場合には、前記果皮が、５０〜１００℃の温度で１０〜６０分間という条件下で予め加熱処理される、方法。【選択図】なし