JP2012029642A - Beer-tasting beverage with fruity aroma accompanied by mandarin orange-like scent, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beer-tasting beverage with a flavor of aroma characterized by the fruity aroma accompanied by mandarin-orange-like scent.SOLUTION: The beer-tasting beverage at least contains (Z)-3-hexen-1-ol, linallol, β-citronellol, nerol, heptanoic acid, isobutyl isobutyrate, and cis-linallol oxide.

Description

  The present invention relates to a beer-taste beverage to which a fruit-like fragrance accompanied by a mandarin orange-like scent is imparted and a method for producing the same.

  It is known that the scent imparted to beverages has a great influence on the character formation of beverage products. For example, hops are known to impart a refreshing bitterness and aroma to beer, and the aroma derived from hops has a great influence on the character formation of beer-taste beverages such as beer and sparkling liquor. In recent years, attention has been paid to the unique “Fukumika” felt when drinking beer and the aroma after drinking, and research has been conducted on the use of hops and their effects on flavor.

  The hop aroma is composed of hop essential oil contained in hop lupulin grains. When a specific material example is given about hop essential oil, linalool is a typical terpene compound contained in hop essential oil, and is a substance which gives a floral feeling. In addition, about 300 or more kinds of compounds constituting essential oils such as myrcene and α-, β-pinene as monoterpenes, α-humulene and β-caryophyllene as sesquiterpenes have been identified to date.

  Thus, although existence of various aroma components derived from hops is known, studies on aroma and chemical components in beverages have been limited (see Non-Patent Documents 1 to 5). That is, the correspondence between specific fragrances and chemical components is not clear, and particularly chemical components related to fragmented fragrance characteristics are hardly known.

T. Kishimoto et al., J. Agric. Food Chem., 54, 8855-8861, 2006 G. T. Eyres et al., J. Agric. Food Chem., 55, 6252-6261, 2007 V. E. Peacock, et al., J. Agric. Food Chem., 28, 774-777, 1980 K. C. Lam et al., J. Agric. Food Chem, 34, 763-770, 1986 V. E. Peacock et al., J. Agric. Food Chem., 29, 1265-1269, 1981

  An object of this invention is to provide the beer taste drink in which the fruit-like fragrance accompanied by the mandarin-like fragrance is felt, and its manufacturing method.

  By controlling the content of a specific component in a beverage within a predetermined range, the present inventors can feel a fruit-like fragrance, specifically, a fruit-like fragrance with a mandarin-like fragrance. It has been found that beverages can be produced.

  That is, according to the present invention, the following inventions are provided.

(1) (Z) -3-hexen-1-ol ((Z) -3-hexen-1-ol), linalool, β-citronellol, nerol, heptanoic acid A beer-taste beverage comprising at least heptanoic acid, isobutyl isobutyrate, and cis-linalool oxide,
The concentration range of each component is (Z) -3-hexen-1-ol: 1.6 to 2.6 ppb
・ Linalool: 17.7-146.7 ppb
Β-citronellol: 20.0-37.6 ppb
・ Nellore: 3.5-8.1ppb
-Heptanoic acid: 31.9-35.0 ppb
Isobutyl isobutyrate: 5.7 to 101.3 ppb
Cis-linalool oxide: 5.3 to 9.2 ppb
And the concentration ratio of (Z) -3-hexen-1-ol, β-citronellol, nerol, heptanoic acid, isobutyl isobutyrate, and cis-linalool oxide to linalool is (Z) -3-hexene -1-ol: 0.018 to 0.0902
Β-citronellol: 0.256 to 1.1275
・ Nellore: 0.0553-0.1997
・ Heptanoic acid: 0.2382 to 1.8003
Isobutyl isobutyrate: 0.3226 to 0.6905
Cis-linalool oxide: 0.0627-0.2967
Beer-taste beverages (hereinafter referred to as “beverages according to the present invention”).

(2) The beer-taste beverage according to (1), which is a malt beverage.

(3) The beer-taste beverage according to (1) or (2), which is a fermented beverage.

(4) The method for producing a beer-taste beverage according to any one of (1) to (3), comprising fermenting a pre-fermentation solution to which at least hops have been added.

(5) Hops are neryl propionate and geranyl geraniol
Comprising
Cis-5-dodecenoic acid, methyl ester and 2-butyl-2-cyclopenten-1-one
Comprising at least one of the following: and α-humulene,
・ 2-tridecanone,
・ Butanoic acid, 2-methyl, 2-methylbutyl ester, and linalool
The production method according to (4), comprising at least one of the above.

  ADVANTAGE OF THE INVENTION According to this invention, the beer taste drink in which a fruit-like fragrance is felt, especially the beer taste drink in which the fruit-like fragrance accompanied by the mandarin orange-like fragrance is provided. As shown in the examples below, beer-taste beverages that have a fruit-like aroma with a mandarin-like fragrance have not been known so far and are not found in commercial products. It is advantageous in that it can provide a new type of beverage required by a consumer. The beverage according to the present invention is also a beer-taste beverage that emphasizes the fruit-like aroma with a mandarin-like aroma derived from hops and has a new aroma in harmony with the sweet ester aroma of the beer-taste beverage. Therefore, the present invention is advantageous in that it can provide a beer-taste beverage with a harmonious aroma.

It is the figure which showed the result of having analyzed the relationship between the test brewing product test sections C and E of Table 2, and the commercial products 1-18 of Table 5 by the principal component analysis.

Detailed description of the invention

Beer-taste beverages Beverages according to the present invention comprise seven aroma components: (Z) -3-hexen-1-ol, linalool, β-citronellol, nerol, heptanoic acid, isobutylisobutyrate, and cis-linalool It is characterized by containing an oxide at a predetermined content. The content of these seven kinds of fragrance components can be set to the following ranges so that a fruit-like fragrance accompanied by a mandarin orange-like fragrance can be clearly felt in the beverage according to the present invention.

-(Z) -3-hexen-1-ol: 1.6-2.6 ppb
・ Linalool: 17.7-146.7 ppb
Β-citronellol: 20.0-37.6 ppb
・ Nellore: 3.5-8.1ppb
-Heptanoic acid: 31.9-35.0 ppb
Isobutyl isobutyrate: 5.7 to 101.3 ppb
Cis-linalool oxide: 5.3 to 9.2 ppb

  The content of the aroma component in the beverage according to the present invention can be measured by gas chromatography with a mass spectrometer (GC / MS).

  In the beverage according to the present invention, the concentration ratio of the fragrance component to linalool can be set to the following range in order to make the fruit-like fragrance accompanied by the mandarin-like fragrance more clearly felt.

(Z) -3-hexen-1-ol: 0.018 to 0.0902
Β-citronellol: 0.256 to 1.1275
・ Nellore: 0.0553-0.1997
・ Heptanoic acid: 0.2382 to 1.8003
Isobutyl isobutyrate: 0.3226 to 0.6905
Cis-linalool oxide: 0.0627-0.2967

  Furthermore, in order to make a fruit-like fragrance accompanied by a mandarin orange-like fragrance more clearly felt in the beverage according to the present invention, the contents of the above seven fragrance components are as described above, and The concentration ratio of the aroma component to linalool can be in the above range.

  In the present invention, “beer-taste beverage” refers to a beverage having a taste and aroma peculiar to beer obtained when beer is usually produced, that is, when beer is produced based on fermentation by yeast or the like. Examples include fermented malt beverages such as beer, happoshu, and liqueurs, and non-fermented malt beverages such as completely alcohol-free malt beverages.

  The beverage according to the present invention can be provided in the form of a fermented beverage. In the present invention, “fermented beverage” means a beverage fermented with yeast.

  The beverage according to the present invention can be provided in the form of an alcohol-containing beverage containing alcohol. In the present invention, the “alcohol-containing beverage” is used to include a fermented beverage obtained by fermentation with yeast and a beverage to which alcohol is added.

  The beverage according to the present invention can be provided in the form of a malt beverage. In the present invention, the “malt beverage” means a beverage mainly composed of wheat and / or wort obtained from malt, and includes a malt soft drink imparted with a refreshing feeling by carbon dioxide gas or the like. Examples of malt beverages include non-fermented malt beverages such as completely alcohol-free malt beverages having an alcohol content of 0% by weight, and alcohol-containing malt beverages containing alcohol. Examples of the alcohol-containing malt beverage include a fermented malt beverage obtained by fermentation and a malt beverage to which alcohol has been added. Examples of malt beverages include non-alcohol fermented malt beverages obtained by removing alcohol, other low-boiling components and low-molecular components from fermented malt beverages obtained by fermentation.

  In the present invention, the “fermented malt beverage” means a beverage fermented by yeast using a carbon source, a nitrogen source, water and the like as raw materials, and using at least malt as a raw material. Examples of such fermented malt beverages include beer, sparkling liquor, liqueur (for example, beverages classified as “liqueur (foaming) (1)” under the liquor tax law) and the like. The beverage according to the present invention can be preferably provided in the form of a fermented malt beverage using at least water, hops, and malt as raw materials. In addition, the drink obtained by mixing fermented drinks, such as fermented malt drink, and a non-fermented drink is also contained in the drink by this invention.

  The beverage according to the present invention is not particularly limited to a malt beverage as long as it is a beer-taste beverage, and can also be provided in the form of a non-malt beverage that does not use wheat or malt. In the present invention, the “non-wheat beverage” includes a soft drink imparted with a refreshing feeling by carbon dioxide gas or the like. Non-wheat beverages include non-fermented beverages such as completely alcohol-free beverages having an alcohol content of 0% by weight, and alcohol-containing beverages containing alcohol. Examples of the alcohol-containing non-wheat beverage include fermented beverages obtained by fermentation and beverages to which alcohol is added. Examples of non-wheat beverages include non-alcoholic fermented beverages obtained by removing alcohol, other low-boiling components and low-molecular components from fermented beverages obtained by fermentation.

  According to one preferred embodiment of the present invention, the beer-taste beverage is provided with a fruit-like fragrance, and in a more preferred embodiment, a fruit-like fragrance accompanied by a mandarin orange-like scent is provided. Is.

Manufacture of beverages Beverages according to the present invention comprise seven aroma components: (Z) -3-hexen-1-ol, linalool, β-citronellol, nerol, heptanoic acid, isobutylisobutyrate, and cis-linalool. It can manufacture by adding an oxide so that it may become predetermined | prescribed content. For example, a beverage obtained without undergoing a fermentation process with yeast can be made into a beverage according to the present invention by adding the above seven kinds of aroma components.

  The acquisition source of these aromatic components is not particularly limited, and any commercially available product, one obtained by synthesis, or one isolated and purified from a natural product may be used.

  The beverage according to the present invention can also be produced by fermenting a pre-fermentation solution to which at least hops are added.

  When the beverage according to the present invention is a fermented malt beverage, it can be produced by fermenting a pre-fermentation solution comprising at least water, malt, and hops. In other words, fermented beer yeast is added to wort (pre-fermentation liquid) prepared from brewing raw materials such as malt and hops, followed by fermentation. By removing, the fermented malt beverage according to the present invention can be produced.

  In the above production procedure, wort can be produced according to a conventional method. For example, wort can be prepared by saccharifying a mixture of brewing raw materials and water, filtering to obtain wort, boiling the wort, and cooling the boiled wort. Hops can be added after boiling the wort or while boiling the wort.

  According to one preferable aspect of the present invention, in the production of the beverage of the present invention, hops can be added before boiling the pre-fermentation solution or after boiling the pre-fermentation solution.

As hops used in the production of the beverage according to the present invention,
Comprising neryl propionate and geranylgeraniol,
Comprising at least one of cis-5-dodecenoic acid, methyl ester and 2-butyl-2-cyclopenten-1-one, and α-humulene,
・ 2-Tridecanone,
-The thing which comprises at least 1 sort (s) of butanoic acid, 2-methyl, 2-methylbutyl ester, and linalool is mentioned. Such hops include, but are not limited to, pioneer hops (country of origin: UK).

  In order to make a fruit-like fragrance accompanied with a mandarin-like scent more clearly felt in the beverage according to the present invention, the hop addition conditions can be set as follows, for example.

・ Add about 4.2 g / L of hops and boil the wort for about 5 minutes.

・ After boiling the wort, add 4g / L or more of hops when standing in a general whirlpool. Preferably, after boiling the wort, assuming a general whirlpool standing, the wort is allowed to stand at 80 to 95 ° C. for 20 to 60 minutes.

  After boiling, by adding hops so as to be 5 g / L or less at the time of standing, the strength of the hop aroma did not become excessive, and a tendency to improve the degree of preference, that is, the preference was seen.

  In the method for producing a fermented malt beverage according to the present invention, in addition to hops and malt, auxiliary materials specified by liquor tax law such as rice, corn, corn, potato, starch, saccharides (for example, liquid sugar), protein degradation products and yeast Nitrogen sources such as extracts, fragrances, pigments, foaming / foaming improvers, water quality modifiers, fermentation aids and other additives can be used as brewing materials. Further, ungerminated barley (for example, ungerminated barley (including an extracted one), ungerminated wheat (including an extracted one)) may be used as a brewing raw material. The obtained fermented malt beverage should be (i) distilled under reduced pressure or atmospheric pressure to remove alcohol and low boiling components, or (ii) remove alcohol and low molecular components with a reverse osmosis (RO) membrane. Can also be used as a non-alcohol fermented malt beverage.

  When the beverage according to the present invention is a beer-taste fermented beverage that does not use wheat or malt, it is produced by fermenting a pre-fermentation solution comprising at least water and hops according to the production procedure of the fermented malt beverage. Can do. In addition to water and hops, carbon sources (for example, sugars such as liquid sugar) and nitrogen sources (for example, amino acid sources such as protein degradation products and yeast extract) can be added to the pre-fermentation solution. Accordingly, other additives such as fragrances, pigments, foaming / foaming improvers, water quality modifiers, fermentation aids, and the like can be added. The obtained beer-taste fermented beverage is (i) distilled under reduced pressure or atmospheric pressure to remove alcohol and low-boiling components, or (ii) alcohol and low-molecular components are removed with a reverse osmosis (RO) membrane. By this, it can also be set as a non-alcohol beer taste fermented drink.

  According to another aspect of the present invention, seven fragrance components are included: (Z) -3-hexen-1-ol ((Z) -3-hexen-1-ol), linalool, β- Citronellol, nerol, heptanoic acid, isobutyl isobutyrate, and cis-linalool oxide have a predetermined content in the beverage A method is provided for adjusting the beverage to a fruit-like aroma with a tangerine-like aroma. Adjustment of content in the drink of an aromatic component may add these aromatic components, and may adjust it by selecting the kind of hop used as a raw material.

Moreover, the drink of this invention can also be manufactured as follows, for example.
Test brewing of fermented beverages using hops and analyzing aroma components in advance. From the result, a multiple regression equation with the fragrance component when the addition timing and addition amount of hops are used as variables is obtained. It can be produced by fermenting the pre-fermentation solution produced at the hop addition amount and the addition time, which are calculated using the multiple regression equation and each fragrance component falls within the desired range. At this time, the hop is
Comprising neryl propionate and geranylgeraniol,
Comprising at least one of cis-5-dodecenoic acid, methyl ester and 2-butyl-2-cyclopenten-1-one, and α-humulene,
・ 2-Tridecanone,
It is preferable to use one comprising at least one of butanoic acid, 2-methyl, 2-methylbutyl ester, and linalool. More preferably, the hop is used alone.

  The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

Test Example 1: Aroma Confirmation Test and Search for Aroma Components When an aroma test after beer brewing was conducted on 60 varieties of hops, the aroma of pioneer (Pioneer) (country of origin: UK) hops has an orange-like scent. It was found that it was accompanied by a fruit-like fragrance (hereinafter sometimes referred to as “the fragrance targeted by the present invention”).

  Subsequently, the fragrance component was further searched for 60 varieties of hops subjected to the fragrance test, and fragrance components having different concentrations between the hop varieties were searched. In the search, gas chromatography with a mass spectrometer (GC / MS) was used. Specifically, the fragrance component was extracted from the test sample with a C18 solid phase column and subjected to GC / MS. The internal standard method was used for quantification. Borneol was used as an internal standard substance and added to 25 ppb in the sample. The analysis conditions of the hop aroma component in GC / MS were as follows.

[GC / MS analysis conditions]
Capillary column: Trade name: HP-INNOWAX (length 60 m, inner diameter 0.25 mm, film thickness 0.25 μm)
Oven temperature: 40 ° C., 0.3 min-3 ° C./min→240° C., 20 min Carrier gas: He, 10 psi low pressure air transfer line temperature: 240 ° C.
MS ion source temperature: 230 ° C
MSQ pole temperature: 150 ° C
Front inlet temperature: 200 ° C
Monitoring ion: ion used for the same quantification as quantitative ion
Borneol m / z = 110
(Z) -3-hexen-1-ol m / z = 82
linalool m / z = 93
β-Citronellol m / z = 69
Nerol m / z = 93
heptanoic acid m / z = 60
Isobutyl isobutyrate m / z = 89
Cis-Linalool Oxide m / z = 94

As a result of the search, it was found that several tens of components correspond to components having different concentrations between varieties. Some of them were as described in Table 1 below.

  Multi-variate statistical analysis such as cluster analysis is performed on multi-variate analysis software “STATISTICA” for the fragrance characterized by a fruit-like aroma with a mandarin orange-like scent. Confirming the correlation (data omitted), confirming the fragrance characteristics of each fragrance component, and finally determining that the following seven fragrance components are likely to be suitable as the target fragrance indicators of the present invention. did.

Fruit-like aroma: (Z) -3-hexen-1-ol ((Z) -3-hexen-1-ol), β-citronellol, β-nerol, isobutyl isobutyrate isobutyrate), cis-linalool oxide
・ Floral fragrance: linalool
Herb-like aroma: heptanoic acid

Example 1: Brewing Example (a) Brewing Method The storage sample used for evaluation was prepared using a 1.5 L scale apparatus. Charged wort adjusted to 13.5 degrees was used for the brewing test (67% malt use ratio, 33% use of secondary ingredients (rice, corn grits, corn starch)). In the brewing test, the prepared wort is boiled, and a predetermined amount of pioneer hop (source: Barth) is added during boiling or at the time of standing after boiling (test areas A, B, C, D, E in Table 2 below). F). Specifically, the prepared wort was heated and boiled with an electric heater while adjusting the boiling strength to be constant and the evaporation rate to be 10% in 60 minutes. After boiling, the same amount of water as the amount of evaporation was added to the sample, and the wort was allowed to stand at 95 ° C. for 60 minutes. After filtering the filter paper, brewer's yeast was added to the wort that had been cooled with ice water, and the sample subjected to main fermentation for 1 week and post-fermentation for 4 days was used as a tasting sake sample.

  In test sections E and F, hops were added after boiling, and then allowed to stand at 95 ° C. for 1 hour.

(B) Component analysis and sensory evaluation The analysis of the aroma component of the obtained sake sample was performed by gas chromatography with a mass spectrometer (GC / MS) according to Test Example 1.

  Sensory evaluation of the obtained sake sample was performed by tasting with three skilled sensory evaluation panels. In sensory evaluation, the characteristics of the scent are expressed as the intensity of “fruit-like scent with a mandarin-like scent”, 5: feel strongly and clearly, 3: feel, 1: feel weak, 0: not feel, Was scored.

The addition time and amount of hops, aroma component analysis values, and sensory evaluation results were as shown in Table 2 below.

  Regarding the sensory evaluation results, as shown in Table 2, the strongest 5 was obtained in the test section E, and 4 was obtained in the test section C. In test sections F and D, 3 and 2 were obtained, and in test section A, 2 were obtained. It was 1 in Test Zone B.

  In addition, the beverages in the test zones C and E are beer beverages that have a new aroma that emphasizes the fruit-like aroma with a mandarin orange-like aroma derived from hops and is in harmony with the sweet ester aroma of a beer-taste beverage It was confirmed that.

(C) Multiple regression analysis Multiple regression analysis (multiple regression analysis) based on the concentration of each aroma component and hop addition conditions, that is, boiling time (minutes) after addition (hereinafter simply referred to as “boiling time”) and addition amount (g / L) Variable analysis software “STATISTICA”: Statsoft). In addition, since the test sections E and F were added after boiling, the “boiling time” was set to “0.1” and statistical analysis was performed. The results were as shown in Table 3.

Therefore, the multiple regression equation shown in the table is represented by the following equation for each component.
No variable conversion Predicted value of component = << coefficient (hour) x (boiling time (minute)) >> + << coefficient (amount) x (added amount (g / L)) >> + intercept It becomes as follows.
(Z) -3-hexen-1-ol = <<-0.0182 × (boiling time (minutes)) >> + 0.3089 × (addition amount (g / L)) + 0.9001
With variable conversion Predicted value of component = (<< coefficient (time) x (boiling time (min)) >> + << coefficient (amount) x (added amount (g / L)) >> + intercept) ²
Specific examples are as follows.
β-citronellol = (<<-0.0700 × (boiling time (min)) >> + << 0.4424 × (added amount (g / L)) >> + 3.6994) ²

  The multiple correlation coefficient showed a high value of 0.89 or more for many components, but for β-citronellol, an exponential curve was drawn instead of a linear relationship with respect to the addition time and temperature, and therefore β-citronellol was drawn. A multiple regression analysis was performed after performing variable transformation of the value of with a square root. Based on the coefficient of the multiple regression equation, the relation of each component with the aroma and the effectiveness as an index were examined. Here, if the target component is a volatile aroma component, the longer the boiling time of the hop, the smaller the component value, so the coefficient (time) is negative, the component value increases as the addition amount increases As the number increases, the coefficient (amount) should be positive.

  According to Table 3, the components for obtaining the desired fragrance of the present invention are (Z) -3-hexen-1-ol, linalool, β-citronellol, nerol, heptanoic acid, isobutylisobutyrate, and cis. -Judged to be composed of linalool oxide.

  Further, from the results of Tables 2 and 3, it is considered that the desirable ranges of the respective aroma component values are as follows.

-(Z) -3-hexen-1-ol: 1.6-2.6 ppb
・ Linalool: 17.7-146.7 ppb
Β-citronellol: 20.0-37.6 ppb
・ Nellore: 3.5-8.1ppb
-Heptanoic acid: 31.9-35.0 ppb
Isobutyl isobutyrate: 5.7 to 101.3 ppb
Cis-linalool oxide: 5.3 to 9.2 ppb

(D) Control of aroma component using multiple regression equation Using the regression equation obtained in the multiple regression analysis performed in (c) above, what conditions are set so that each aroma component value falls within a desirable range A simulation was performed to see if As a result, it was found that in the case of addition with a boiling time of 5 minutes, a desired range was obtained with a hop addition of 4.2 to 5.3 g / L. More specifically, in the case of addition with a boiling time of 5 minutes, (Z) -3-hexen-1-ol is 2.1 ppb, linalool is 88.0 ppb, β even with 4.2 g / L hop addition. -Citronellol is 27.1 ppb, nerol is 5.8 ppb, heptanoic acid is 31.9 ppb, isobutyl isobutyrate is 63.4 ppb, and cis-linalool oxide is 6.5 ppb, and each aroma component is within the desired range. I understood.

(E) Composition ratio of fragrance component The composition ratio of each component was obtained from Table 2 based on linalool that is commonly present in hops and related to floral or hoppy fragrance. The results were as shown in Table 4.

  From Table 4, the range of the composition ratio of each fragrance component based on linalool is considered as follows.

(Z) -3-hexen-1-ol: 0.018 to 0.0902
Β-citronellol: 0.256 to 1.1275
・ Nellore: 0.0553-0.1997
・ Heptanoic acid: 0.2382 to 1.8003
Isobutyl isobutyrate: 0.3226 to 0.6905
Cis-linalool oxide: 0.0627-0.2967

Test Example 2: Comparison with commercial products The aromatic components of 18 types of commercial products (beer, happoshu, miscellaneous sake, liqueur) were analyzed. Specifically, analysis of the aroma component of a commercial product was performed by gas chromatography with a mass spectrometer (GC / MS) according to Test Example 2. The results were as shown in Table 5. In addition, n. d. Indicates that it was not detected.

  Although the concentration of the fragrance component of the commercial product is within the range of the desired fragrance component concentration specified in Example 1 (c), that is, within the range of the beer-taste beverage according to the present invention, the value is shown in bold and underlined, There was no commercial product with all fragrance components within the range at the same time. That is, the case where all the fragrance components are within the range of the beer-taste beverage according to the present invention is the beer-taste beverage having the fragrance targeted by the present invention, but any commercially available product has at least one fragrance component according to the present invention. It was outside the concentration range of beer-taste beverages. Moreover, when sensory evaluation was performed, there was no product that clearly felt a fruit-like aroma with a mandarin-like aroma (data not shown). Therefore, it was confirmed from the component analysis and sensory evaluation test that there is no commercially available product having the fragrance targeted by the present invention.

Next, the composition ratio based on linalool was calculated based on the analysis values in Table 5. The results were as shown in Table 6.

  A value in which the composition ratio of the fragrance component of the commercial product is within the range of the desirable composition ratio specified in Example 1 (e), that is, within the range of the composition ratio of each fragrance component of the beer-taste beverage according to the present invention is bold. As shown by the underline, there was no commercial product in which all fragrance components were within the range at the same time. Therefore, it was confirmed from the composition ratio of the component analysis values that there is no commercially available product having the fragrance targeted by the present invention.

Furthermore, in order to chart the relationship between the test brewery test sections C and E in Table 2 and the commercial products 1 to 18 in Table 5, each component value was analyzed by principal component analysis (multivariate analysis software “STATISTICA”: Statsoft) ). Table 7 shows the eigenvectors, eigenvalues, contribution rates, and cumulative contribution rates of the principal component analysis results. The contribution ratio was 70% for factor 1, 3% for factor 4, and the cumulative contribution ratio for factors 1 and 4 reached 74%. FIG. 1 shows a scatter diagram of factor 1 and factor 4. The test sections C and E, which had good aroma, were clearly distinguishable from the commercial products. This indicates that none of the commercially available products have the same component characteristics. As a result of the sensory test, the commercially available products do not have the target fragrance. I was able to verify.

Test Example 3: Analysis of hop component The component analysis of the pioneer hop used in Example 1 was performed. Specifically, the essential oil component of pioneer hops was fractionated and extracted with aqueous solutions having different ethanol concentrations, and test brewing was performed to identify a fraction from which the aroma targeted by the present invention was obtained. The components contained in the fraction were analyzed in the GC / MS scan mode according to the procedure of Test Example 1. As a result, it was found that the fraction that causes the aroma targeted by the present invention among the components contained in the pioneer hops is composed of the components shown in Table 8.
Table 8: Components contained in the essential oil fraction for obtaining the target fragrance of the present invention: 2-pentanone, 4-methyl-
・ Butanoic acid, 3-methyl-, ethyl ester
・ Propanoic acid, 2-methylpropyl ester
Propanic acid, 2-methyl-, 2-methylpropyl ester (propanoic acid, 2-methyl-, 2-methylpropyl ester)
・ Β-pinene
・ 1-butanol, 2-methyl-, acetate
・ Β-myrcene
・ Butanoic acid, 2-methyl-, 2-methylpropyl ester
・ 1-butanol, 3-methyl-, propanoate
・ Propanoic acid, 2-methyl-, 2-methylbutyl ester
・ Dl-limonene
・ Sabinene
・ 1,6-dimethylhepta-1,3,5-triene
・ S-Methyl 3-methylbutanethioate
・ 1,3,6-octatriene, 3,7-dimethyl- (β-ocimene) (1,3,6-octatriene, 3,7-dimethyl- = β-ocimene)
・ Hexanoic acid, 5-methyl-, methyl ester
・ Γ-terpinen (.gamma.-terpinen)
・ Butanoic acid, 2-methyl-, 2-methylbutyl ester
・ Heptanoic acid, methyl ester
・ Pentyl 3-methylbutanoate (pentyl isovalerate) (n-amyl-isovalerate)
・ Methyl 6-methyl heptanoate
・ Octanoic acid, methyl ester
-Butanoic acid, 4-hexen-1-yl ester
・ Furan, 3- (4-methyl-3-pentenyl)
・ Hexyl 2-methyl butyrate
・ Benzene, 1,3-bis (1,1-dimethylethyl)-(benzene, 1,3-bis (1,1-dimethylethyl)-)
・ Octanoic acid, ethyl ester
・ Nonanoic acid, methyl ester
・ 2-decanone
・ Α-copaene
・ 4-nonenoic acid, methyl ester
・ Linaroll
・ Hexanoic acid, methyl ester
・ 2-undecanone
・ Propanoic acid, 2-methyl-
・ Isocaryophyllen
・ Caryophyllene
・ Methyl Z-4-decenoate
・ 2,6-octadienoic acid, 3,7-diethyl-, methyl ester (2,6-octadienoic acid, 3,7-dimethyl-, methyl ester)
・ 4-decenoic acid, methyl ester, Z- (4-decenoic acid, methyl ester, Z-)
・ (+)-Epi-bicyclosesquiphellandrene ((+)-epi-bicyclosesquiphellandrene)
・ Pentanoic acid (iso-valeric acid)
・ Trans-β-farnesene
・ Δ-cadinene
・ Α-humulene
・ 2-dodecanone
Cyclohexene, 6-ethenyl-6-methyl-1- (1-methylethyl) -3- (1-methylethylidene)-, (S)-(cyclohexene, 6-ethenyl-6-methyl-1- (1- methylethyl) -3- (1-methylethylidene)-, (S)-)
・ Naphthalene, 1,2,3,4,4a, 7-hexahydro-1,6-dimethyl-4- (1-methylethyl)-(Naphthalene, 1,2,3,4,4a, 7-hexahydro-1 , 6-dimethyl-4- (1-methylethyl)-)
・ Β-selinene
・ Α-selinene
・ Geranyl acetate
・ 2-tridecanone
・ Α-amorphene
・ Neryl propionate
・ Α-muurolene
・ Cis-5-dodecenoic acid, methyl ester
・ 3-decen-1-ol, acetate, (Z)-(3-decen-1-ol, acetate, (Z)-)
・ Geraniol
・ Butylated Hydroxytoluene
・ 1,2-dimethylcyclopropanecarboxylic acid
・ 2-butyl-2-cyclopenten-1-one
・ Perilla alcohol
・ Geranyl geraniol
・ Cyclododecene, (E)-(cyclododecene, (E)-)
・ Humulene oxide
・ 8,11,14-eicosatrienoic acid, (Z, Z, Z) − (8,11,14-eicosatrienoic acid, (Z, Z, Z) −)

  Next, the component that produces the fragrance targeted by the present invention contained in the pioneer hops is changed to other varieties having different fragrance characteristics from the fragrance targeted by the present invention, such as Willamette, Super Pride, and Pride of When compared with components such as Ringwood species, Nelson Sobin species, Galaxy species, Hercules species, etc., it was found that the characteristic component groups that are abundant in Pioneer hops are as follows.

(1) Ingredients unique to pioneer hops (unusual for other varieties)
・ Neryl propionate
・ Geranyl geraniol
(2) Ingredients common to a limited number of other varieties: cis-5-dodecenoic acid, methyl ester
・ 2-butyl-2-cyclopenten-1-one
(3) Common components derived from hops, also included in other varieties, α-humulene
・ 2-tridecanone
・ Butanoic acid, 2-methyl-, 2-methylbutyl ester
・ Linaroll

  From the above, in order to obtain the target fragrance of the present invention, all the components of (1) are necessary for the hop component, and one or more of the common components of (2) and 1 of the common components of (3) More than seeds were considered necessary.

Claims (5)

(Z) -3-hexen-1-ol ((Z) -3-hexen-1-ol), linalool, β-citronellol, nerol, heptanoic acid ), Isobutyl isobutyrate, and cis-linalool oxide, comprising a beer-taste beverage,
The concentration range of each component is (Z) -3-hexen-1-ol: 1.6 to 2.6 ppb
・ Linalool: 17.7-146.7 ppb
Β-citronellol: 20.0-37.6 ppb
・ Nellore: 3.5-8.1ppb
-Heptanoic acid: 31.9-35.0 ppb
Isobutyl isobutyrate: 5.7 to 101.3 ppb
Cis-linalool oxide: 5.3 to 9.2 ppb
And the concentration ratio of (Z) -3-hexen-1-ol, β-citronellol, nerol, heptanoic acid, isobutyl isobutyrate, and cis-linalool oxide to linalool is (Z) -3-hexene -1-ol: 0.018 to 0.0902
Β-citronellol: 0.256 to 1.1275
・ Nellore: 0.0553-0.1997
・ Heptanoic acid: 0.2382 to 1.8003
Isobutyl isobutyrate: 0.3226 to 0.6905
Cis-linalool oxide: 0.0627-0.2967
A range of beer-taste beverages.   The beer-taste drink of Claim 1 which is a malt drink.   The beer taste drink of Claim 1 or 2 which is a fermented drink.   The manufacturing method of the beer taste drink as described in any one of Claims 1-3 which comprises fermenting the pre-fermentation liquid to which the hop was added at least. Hops are neryl propionate and geranyl geraniol
Comprising
Cis-5-dodecenoic acid, methyl ester and 2-butyl-2-cyclopenten-1-one
Comprising at least one of the following: and α-humulene,
・ 2-tridecanone,
・ Butanoic acid, 2-methyl, 2-methylbutyl ester, and linalool
The manufacturing method of Claim 4 which comprises at least 1 sort (s) of.