JP2013042674A - Method for producing alcohol-free beer-taste sparkling beverage using hop stored and aged - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing an alcohol-free beer-taste sparkling beverage which has a fruity aroma imparted thereto with a reduced off flavor by using hops or hop components stored and aged in a state being in contact with air as hops or hop components to be used in a process for boiling liquid starting materials, and an alcohol-free beer-taste sparking beverage, which has a fruity aroma imparted thereto with a reduced off flavor, produced by the production method.SOLUTION: In the method for producing the alcohol-free beer-taste sparkling beverage using hops or hop components, hops or hop components stored and aged in a state being in contact with air are used as hops or hop components to be used in a process for boiling liquid starting materials. The production method produces the alcohol-free beer-taste sparkling beverage which has a fruity aroma imparted thereto with a reduced off flavor.

Description

  The present invention is a method for producing an alcohol-free beer-flavored sparkling beverage using hops or hop components, and by storing and aging the hops or hop components used in the raw material liquid boiling step in contact with air, A method for producing an alcohol-free beer-flavored sparkling beverage to which a fruit-like fragrance has been imparted while suppressing flavor, and a fruit-like fragrance to which off-flavor produced by such a production method has been inhibited. The present invention relates to an alcohol-free beer-flavored sparkling beverage.

  Conventional low-alcohol foamed malt beverages, like normal beer beverages, use a single or multiple methods such as fermentation inhibition or alcohol removal after fermentation while bringing the flavor closer to beer flavor by fermentation with yeast. In general, the alcohol content is reduced (see, for example, Patent Document 1). That is, the conventional production of low-alcohol foamed malt beverages is generally carried out by yeast fermentation.

  In the case of a production method involving fermentation, even if strict control is performed to suppress the amount of alcohol produced, the degree of inhibition is limited, and it is difficult to achieve an alcohol content of 0.00% (W / W). Met. Therefore, fermentation by yeast was stopped, and the final product was obtained by adding hop aroma to wort produced by malt to achieve a foamed malt beverage having an alcohol content of 0.00% (W / W).

  Hops are known to impart a refreshing bitterness and aroma to fermented alcoholic malt beverages such as beer. The scent derived from hops has a great influence on the character formation of beer. Floral, spicy, citrus, fruity, hoppy, muscat, etc. are generally used as words expressing the characteristics of a hop-derived aroma (hereinafter, non-patent documents 1 to 5). However, these are all aroma characteristics after fermentation with yeast, and were not sensory evaluation with unfermented beverages.

  Conventionally, it has been known that it is effective to improve hop aroma components and bitterness characteristics by controlling hop storage conditions and promoting chemical changes such as oxidation of hop components ( Patent Documents 2 to 4). For example, in Patent Document 2, 12 to 40 days at 30 ° C. and 8 to 30 days at 40 ° C. are required to obtain a desirable bitterness quality. However, the beverages in Patent Documents 2 to 4 are beer-based beverages that have been alcohol-fermented with yeast, and, like the alcohol-free beer-flavored beverages of the present invention, non-fermented beer-flavored foams that do not undergo alcoholic fermentation. It has not been known what kind of hop flavored unfermented beer-flavored effervescent beverage can be obtained by using storage-ripened hops in beverages.

JP 05-068528 A JP 2008-212041 A JP 2007-89439 A JP 2008-228634 A

Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties; TORU KISHIMOTO, AKIRA WANIKAWA, KATSUNORI KONO, AND KAZUNORI SHIBATA; J. Agric. Food Chem., 54, 8855-8861 8855, 2006 Comparison of Odor-Active Compounds in the Spicy Fraction of Hop (Humulus lupulus L.) Essential Oil from Four Different Varieties; GRAHAM T. EYRES, PHILIP J. MARRIOTT, AND JEAN-PIERRE DUFOUR; J. Agric. Food Chem., 55 , 6252-6261, 2007 Hop Aroma in American Beer; Val E. Peacock, Max L. Deinzer, Lois A. McGill, and Ronald E. Wrolstad; J. Agric. Food Chem., 28, 774-777, 1980 Aging of Hops and Their Contribution to Beer Flavor; Kai C. Lam, Robert T. Foster 11, and Max L. Deinzer; J. Agric. Food Chem., 34, 763-770 763, 1986 Floral Hop Aroma in Beer; Val E. Peacock, Max L. Deinzer, Sam T. Likens, Gail B. Nickerson, and Lois A. McGill; J. Agric. Food Chem., 29, 1265-1269, 1981

  The object of the present invention is to use a hop or hop component that has been preserved and aged while being in contact with air as a hop or hop component that is used in the raw material liquid boiling step, thereby reducing the off-flavor, and a fruit-like aroma. A method for producing an alcohol-free beer-flavored beverage with an alcohol added, and an alcohol-free beer-flavored beverage with a fruit-like aroma, which is produced by such a production method, while suppressing off-flavor It is to provide.

  In the beer-flavored sparkling beverage with an alcohol content of 0.00% (W / W) using unfermented wort, the present inventors tried to impart a fruit-like aroma with hops. The result was a far-off alcohol zero sparkling beverage. That is, a hop resin-like or oil-like off-flavor became apparent, and it was impossible to feel a fruit-like aroma from the beverage.

  Moreover, when using hop for the beer type | system | group drink which performs alcoholic fermentation, a part of hop aromatic component changed during alcoholic fermentation, and there existed a tendency for the hop aromatic to soften. However, when hops are used in an unfermented beer-flavored effervescent beverage that does not undergo alcoholic fermentation, the hop aroma tends to be directly manifested. However, it may be sensitively influenced by the ripening conditions of hops.

  In order to reduce the above-mentioned off-flavor and adjust to a more preferable flavor, the present inventors have studied in detail the conditions for storage and ripening of hops, and as a result, hops that have been stored and aged while being in contact with air, preferably Is a hop that has been stored and aged so that the storage temperature (° C.) and storage period (days) during storage and aging satisfy a specific relational expression, and preferably, the content of myrcene is less than a specific value. When a certain hop was used, it was found that a fruit-like aroma derived from hops could be imparted while suppressing off-flavor (particularly resin-like odor) derived from hops, and the present invention was completed.

That is, the present invention
(1) In the method for producing an alcohol-free beer-flavored sparkling beverage using hops or hop components, hops or hops preserved and aged in a state in contact with air as hops or hop components used in the raw material liquid boiling step A method for producing an alcohol-free beer-flavored sparkling beverage with a fruit-like fragrance while suppressing off-flavour, characterized by using ingredients,
(2) The hop or hop component used in the raw material liquid boiling step is preserved and aged while being in contact with air, so that the content of myrcene in the hop or hop component has the following quantitative value by GC / MS: The method for producing a beer-flavored sparkling beverage according to (1) above, wherein the method is adjusted so as to satisfy the range:
The ratio of the response value of the myrcene ion 93 m / z to the response value of the internal standard material naphthalene ion 128 m / z is less than 756.9%:
(3) The hop used in the raw material liquid boiling step or the hop variety in the hop component is a Machueca species, and the storage temperature (° C.) and the storage period (day) in storage aging of the hop or hop component are as follows: The method for producing a beer-flavored sparkling beverage according to (1) or (2) above, wherein the method is adjusted to satisfy a numerical range:
63.616 × [storage temperature (° C.)] + 115.700 × [storage period (days)]> 2487:
About.

The present invention also provides:
(4) The present invention relates to a zero-alcohol beer-flavored beverage that is produced by the production method according to any one of the above (1) to (3) and has a fruit-like aroma while suppressing off-flavour.

  According to the present invention, by using a hop or hop component that has been stored and aged while being in contact with air, the off-flavor derived from the hop or hop component is suppressed, and the fruit-like aroma derived from the hop or hop component is present. It is possible to provide an alcohol-free beer-flavored sparkling beverage and a simple and efficient production method thereof. Such a fruit-like aroma is an aroma that has not been found in conventional alcohol-free beer-flavored sparkling beverages.

It is a figure showing the relationship between the preservation | save ripening degree of a hop, and myrcene content (%).

1. Method for producing an alcohol-free beer-flavored beverage with a fruit-like aroma while suppressing off-flavor The alcohol-free beer-flavored beverage with a fruit-like aroma while suppressing off-flavor of the present invention The production method (hereinafter simply referred to as “production method of the present invention”) is an alcohol-free beer-flavored sparkling beverage using hops or hop components (hereinafter also referred to as “hops”). In the production of, a hop or hop component that has been stored and aged while being in contact with air (hereinafter also simply referred to as “hops in the present invention”) is used as the hop or hop component used in the raw material liquid boiling step. It is characterized by doing.

  Although the detailed mechanism is unknown, as hops used in the raw material liquid boiling step, hops that have been stored and aged while being in contact with air, preferably hops that have been stored and aged at a predetermined storage temperature and storage period, etc. Can be used to produce a zero-alcohol beer-flavored beverage with a fruit-like aroma derived from hops or the like while suppressing off-flavor derived from hops or the like. Conventionally, the hop-derived aroma is generally adjusted by adjusting the hop addition time and amount added to the raw material liquid, and confirming whether or not the desired aroma has been obtained, According to the method of adjusting hops and the like so that a desired aroma is easily obtained as in the present invention, a beverage with a desired aroma can be produced very efficiently, and the aroma varies between products. Can also be reduced.

  In the present specification, “alcohol-free beer-flavored sparkling beverage to which a fruit-like fragrance is imparted while off-flavor is suppressed” is a fruit-like fragrance derived from hops and the like, and is also derived from hops and the like. (Preferably resin-like odor, oil-like odor, more preferably resin-like odor) means a zero-alcohol beer-flavored effervescent beverage that is not strong enough to interfere with the aforementioned fruit-like aroma. Represents the strength of the resin-like odor with a score of 5 levels (1: “do not feel”, 2: “feel slightly”, 3: “feel”, 4: “feel slightly strong”, 5: “feel strongly”) In this case, the fruit-like aroma intensity score is 2 or more (preferably 3 or more, more preferably 4 or more), and the resin-like odor intensity score is 4 or less (preferably 3 or less, more Mashiku is 2 or less), and can be preferably exemplified a beer-flavored sparkling beverage alcohol zero score in the intensity of the resinous odor does not exceed the intensity scores of fruity aroma.

  The “fruit-like fragrance” in the present specification is not particularly limited as long as it is a fruit-like fragrance derived from hops, etc., and can be preferably exemplified by a refreshing and fresh fruit-like fragrance, and more preferably a muscat-like fragrance. Can be exemplified. It should be noted that the presence and extent of odors such as fruit-like scents and off-flavors can be evaluated by sensory evaluation by panelists. Among them, the scents and scents as shown in Example 2 described later are used. Sensory evaluation using a score expressing the strength in five levels can be suitably exemplified. In the present specification, “alcohol zero” means that no alcohol is contained.

  The “hop or hop component preserved and aged while being in contact with air” in the present invention means a hop or hop component aged by being preserved for a certain period of time while being in contact with air. Normally, hops are sealed so as not to come into contact with oxygen in order to prevent deterioration due to excessive oxidation. However, if they are kept in contact with air for a certain period of time, moderate oxidation occurs, and this Hops suitable for the method of the invention can be obtained. Therefore, as long as such a hop or the like is obtained, the above “air” is not limited to air in a strict sense, and “air” in the present invention includes an oxygen-containing gas for convenience, but is sealed. The air in a strict sense, that is, “the gas constituting the troposphere of the earth atmosphere” can be suitably exemplified in that it can be easily contacted by simply opening the packaging such as hops.

In the produced beer-flavored sparkling beverage, from the viewpoint of imparting more fruit-like aroma derived from hops and the like while further suppressing off-flavors derived from hops and the like, the above-mentioned “contact with air” in the production method of the present invention. As the hop or hop component preserved and aged in a state of being in contact with air,
63.616 × [storage temperature (° C.)] + 115.700 × [storage period (days)]> 2487
The storage temperature (° C.) and storage period (days) that satisfy the mathematical formula can be suitably exemplified as hops that have been subjected to storage aging, among others,
63.616 × [storage temperature (° C.)] + 115.700 × [storage period (days)] ≧ 2660
The storage temperature (° C.) and storage period (days) that satisfy the mathematical formula can be exemplified more suitably, such as hops that have been stored and matured,
3239 ≧ 63.616 × [storage temperature (° C.)] + 115.700 × [storage period (days)] ≧ 2660
A hop that has been stored and aged at a storage temperature (° C.) and a storage period (days) satisfying the mathematical formula can be particularly preferably exemplified. More specifically, it is longer than 5 days at 20 ° C. for 12 days. In particular, hops that have been stored and aged at 30 ° C. for more than 5 days but not more than 11 days, or at 40 ° C. for not less than 4 days and not more than 6 days can be preferably exemplified. Note that the storage temperatures and storage periods listed above can be applied particularly preferably when the hop varieties in hops and the like are Machuica species. In addition, the “storage period (days)” is not necessarily a positive integer, and may be a numerical value including a decimal point.

As another example suitable as the above-mentioned “hops or hop components preserved and aged in contact with air”, the content of myrcene is a gas by being preserved and aged in the condition of being in contact with air. The hop or the hop component adjusted so that the range of the following fixed_quantity | quantitative_assay values by chromatography / mass spectrometry (henceforth "GC / MS") may be mentioned can be mentioned. This is because it is preferable that the myrcene content satisfies the following range of quantitative values in that the strength of the resin-like odor can be further reduced.
The ratio of the response value of the myrcene ion 93 m / z to the response value of the internal standard material naphthalene ion 128 m / z is less than 756.9% (preferably 414.1% or less, more preferably 414.1% or less and 26 .2% or more):
As a method of adjusting the myrcene content (%) of hops and the like to such a range, a method of subjecting the hops to storage aging that satisfies the mathematical formulas listed above and storage period (days) is suitable. It can be illustrated. The preferred range of the myrcene content (%) described above can be particularly suitably applied when the hop variety in hops or the like is Machuica species.

  As GC / MS, any commercially available apparatus can be used without any problem. In addition, as an analysis / measurement method by GC / MS, a known analysis / measurement method of GC / MS can be used. Among them, an analysis / measurement method using naphthalene as an internal standard substance is preferably exemplified. Among them, the hop sample preparation method specifically described in Example 1 to be described later, and the analysis / measurement method by GC / MS can be more preferably exemplified.

  The production method of the present invention is particularly different from the conventional production method of alcohol-free beer-flavored sparkling beverages using hops and the like, except that hops and the like in the present invention are used as hops and the like used in the raw material liquid boiling step. No, hops etc. can be extracted with the raw material liquid which contains a part or all of raw materials other than a hop origin component among the raw materials of this beer flavor sparkling beverage. As the raw material liquid, wort containing malt can be preferably exemplified, but a raw material liquid not containing malt (for example, a raw material liquid containing malt extract) may be used.

  The type of hop in the hop used in the present invention is not particularly limited as long as it can be used in the production of the beer-flavored sparkling beverage of the present invention, and among them, Machueka type hops and cascade type hops are more preferable. Among them, from the viewpoint of obtaining a more suitable fruit-like aroma, Machueka hops can be more preferably exemplified, and among them, New Zealand Machueca hops can be particularly preferably exemplified. Can do. One type of hops or the like used in the production method of the present invention may be used, or two or more types may be used. In addition, said hop component means the aromatic component derived from a hop, and a hop extract and a hop essential oil can be illustrated suitably as this hop component.

  In the production method of the present invention, the timing of adding the hops and the like in the present invention to the raw material liquid is not particularly limited as long as the aroma components such as hops are eluted in the raw material liquid, but a suitable fruit-like aroma is obtained. From a viewpoint, adding to the raw material liquid during boiling or at the end of boiling can be preferably exemplified. In the present invention, when hops are extracted by boiling hops or the like in the raw material liquid, or when hops are extracted by adding hops or the like at the end of boiling the raw material liquid, If it is, it can use without a restriction | limiting in particular, For example, the method of boiling and extracting a hop etc. separately from a raw material liquid, and mixing the boiled material or extract with a raw material liquid can also be employ | adopted.

  In the beer-flavored sparkling beverage manufactured by the manufacturing method of the present invention, whether or not the fruit-like flavor is actually imparted while off-flavor is suppressed is sensory evaluation of the beer-flavored sparkling beverage manufactured at the plant scale. However, it is preferable from the viewpoint of simplicity to perform sensory evaluation on the sample for tasting prepared as follows.

[Preparation of sample for tasting]
Samples for tasting can be prepared using a 1.5 L scale device. First, the prepared wort adjusted to 1.0 degree of the charged wort sugar content (67% malt use ratio, 33% use of auxiliary ingredients (rice, corn grits, corn starch) at the time of preparation) can be prepared as a sample wort. . This sample wort can be heated and boiled with an electric heater. At that time, the boiling intensity is constant and can be controlled so that the evaporation rate becomes 10% in 60 minutes. At the end of boiling of the sample wort, hops and the like in the present invention can be added by 2.5 g / L. After boiling is completed, the same amount of water as the amount of evaporation is added to the sample wort, and the wort can be allowed to stand at 95 ° C. for 60 minutes. The sample after filter paper filtration can be used as a sample for tasting.

  The sensory evaluation method is not particularly limited. For example, a panel of three sensory evaluations sampled a sample for tasting, and the overall evaluation of “strength of fruit-like aroma”, “strength of resin-like odor”, and both strengths. It can be preferably exemplified by evaluating “preference” as. The evaluation results of the strength of the fruit-like fragrance (fruit scent) and the strength of the resin-like odor scored the respective strengths: 1: “not feel” 2: “feel slightly” 3: “feel” 4: It can be expressed in five levels: “feel somewhat strong”, 5: “feel strong”. In addition, as a comprehensive evaluation of both strengths of fruit-like aroma and resin-like odor (that is, a comprehensive evaluation of the addition of a fruit-like aroma derived from hops while suppressing off-flavours derived from hops, etc.) The evaluation result of “masashi” can be expressed in three stages: 1: “not preferred”, 2: “somewhat preferred”, 3: “preferred”. When evaluated by these scores, the fruit-like aroma intensity score is 2 or more (preferably 3 or more, more preferably 4 or more), and the resin-like odor intensity score is 4 or less (preferably 3). The alcohol-free beer-flavored effervescent beverage having a resin-like odor intensity score that does not exceed the fruit-like aroma intensity score is more preferably 2 or less. , An alcohol-free beer-flavored sparkling beverage with a fruity aroma ”.

2. Alcohol-free beer-flavored effervescent beverage with a fruit-like fragrance while off-flavor is suppressed.Alcohol-free beer-flavored effervescent beverage with a fruit-like aroma while the off-flavor of the present invention is suppressed (hereinafter, The “beer-flavored sparkling beverage of the present invention” is simply indicated by the manufacturing method of the present invention. Although the detailed mechanism is unknown, as hops used in the raw material liquid boiling step, hops that have been stored and aged while being in contact with air, preferably hops that have been stored and aged at a predetermined storage temperature and storage period, etc. The beer-flavored effervescent beverage produced using the odor is a zero-alcohol beer-flavored effervescent beverage to which a fruit-like aroma derived from hops or the like is imparted while suppressing off-flavor derived from hops or the like.

  As the beer-flavored sparkling beverage of the present invention, a beer-flavored sparkling malt beverage containing malt can be suitably exemplified. Moreover, as long as the beer-flavored sparkling beverage of the present invention is imparted with a fruit-like aroma derived from hops or the like while suppressing off-flavor derived from hops or the like, a flavor or the like may be added.

  EXAMPLES The present invention will be described in detail below by examples, but the present invention is not limited to these examples.

[Relationship between hop storage and hop essential oil components]
Prior to investigating the relationship between hop storage aging and the aroma of alcohol-free beer-flavored sparkling beverages, the relationship between hop storage aging and hop essential oil components was investigated. Opening the sealed New Zealand Machueca hops and storing the hops in a temperature (° C.) and duration (days) as described in Table 2 below while the hops are in contact with air. Went. The hop provided eight test sections (test sections A to H) according to the storage aging temperature (° C.) and the period (day). Test section A is a test section using hops immediately before storage aging.

  The hop sample was prepared by the following method. 1 g of hop pieces were collected from each test hop after storage aging, and then crushed in a mortar. 20 mL of dichloromethane was added to each hop, and the internal standard material naphthalene was added to 2.5 ppm. Shaking time. Thereafter, each sample was dehydrated with anhydrous sodium sulfate to obtain a hop sample. Each of these hop samples was subjected to gas chromatography with a mass spectrometer detector (GC / MS). The analysis conditions (analysis conditions 1) by GC / MS are as shown in Table 1 below.

  The unit of quantitative determination of each component by GC / MS is ppm for linalool, and for myrcene, nerol, farnesene, and geranyl acetate, The ratio (%) obtained by dividing the response value of the quantitative ion of each component by the response value of 128 m / z of the internal standard naphthalene ion was used as the quantitative value. Table 2 below shows quantitative values of the respective components of the test sections A to H.

  As can be seen from the results in Table 2, the component value of myrcene decreases as the storage aging period becomes longer at any storage aging temperature, and the storage aging temperature (° C.) under the same storage aging period (days). ) Decreased as it rose. In other words, the component value of myrcene tends to be inversely proportional to the storage aging period (days), and tends to be inversely proportional to the storage aging temperature (° C) under the same storage aging period (days). It was. Therefore, myrcene was considered to be particularly suitable as an indicator of changes in ingredients accompanying hop storage and aging. In addition, although there was a slight variation in the relationship between the storage aging period (days) and the component value, linalool and farnesene also showed the same tendency as myrcene, so these components also changed with hop storage and aging It could be used as an indicator of On the other hand, in the case of nerol, the conversion due to the difference in storage aging temperature and storage aging period was not so much seen. On the other hand, in geranyl acetate, although no significant difference was observed in storage aging at 20 ° C. and 30 ° C., the component values decreased in all cases as the storage aging period increased. However, geranyl acetate found a consistent trend between storage aging period and component value because the component value increased greatly during storage aging at 40 ° C even though the storage aging period was longer. I couldn't. In other words, it was found that geranyl acetate is not a clear indicator of component changes accompanying hop storage and aging.

As described above, myrcene was considered to be particularly suitable as an index of component change accompanying storage ripening of hops. Therefore, for each of the test plots in Table 2 above, the test plots B to H excluding the test plot A which is a control, myrcene content (%) in the hop, and the storage temperature (° C.). The multiple regression analysis was tried about the relation with a preservation period (day). As a result, the following multiple regression equation was obtained.
[Myrcene content (%)] = 318.94-63.616 × [storage temperature (° C.)] − 115.700 × [storage period (days)]

Since the correlation coefficient (γ) of the multiple regression equation was as extremely high as 0.97, it was proved that myrcene was extremely suitable as an indicator of a change in components accompanying storage ripening of hops. This multiple regression equation is particularly important in that it indicates that the myrcene content (%) in hops can be controlled by adjusting the storage temperature (° C.) and storage period (days) of hops. In consideration of the fact that the myrcene content decreases as the storage ripening progresses, it can be understood that the reduction degree of myrcene can be used as an index representing the storage ripening degree of hops. Therefore, the following relational expression is derived from the above multiple regression equation.
(Hop storage aging degree) = 63.616 × [storage temperature (° C.)] + 115.700 × [storage period (days)]

  Taking the value of “Hop Preservation Maturity” on the horizontal axis and the myrcene content (%) on the vertical axis, the results of the test sections B to H in Table 2 are plotted, and the above multiple regression equation is written. The results are shown in FIG.

  According to FIG. 1, it can be understood that the myrcene content (%) in each test section decreases along the straight line of the multiple regression equation as the storage ripening degree of hops increases.

[Verification of aroma characteristics of preserved aged hops and verification from chemical composition]
Samples for tasting using the hops preserved and aged in Example 1 in order to confirm the aroma characteristics of the alcohol-free beer-flavored foamable beverage using the preservation and aging hops from the sensory aspect and the chemical composition aspect The tasting sample was subjected to sensory evaluation and chemical analysis.

(1) Preparation of sample for tasting Samples for tasting were prepared using a 1.5 L scale device. First, prepared wort adjusted to 1.0 degree of prepared wort sugar (use of malt at the time of charging 67%, auxiliary material (rice / corn grits / corn starch) used 33%) was prepared as a sample wort. This sample wort was heated and boiled with an electric heater. At that time, the boiling intensity was constant, and the evaporation rate was controlled to be 10% in 60 minutes. At the end of boiling of the sample wort, 2.5 g / L of hops of each test section that had been stored and aged in Example 1 were added. After boiling, the same amount of water as the amount of evaporation was added to the sample wort, and the wort was allowed to stand at 95 ° C. for 60 minutes. After filtering the filter paper, the sample wort was cooled with ice water, and a sample diluted 5-fold with distilled water was used as a sample for tasting. In addition, the test section of the sample for tasting prepared using the hop of the test section A is set as # 1, the test section of the sample for tasting prepared using the hop of the test section B is set as # 2, and the hop of the test section C is set as # 2. The test section of the sample for tasting prepared using # 3 is set as the test section of the sample for sampling prepared using the hop of Test Section D as # 4, and the sample of the sample for sampling prepared using the hop of Test Section E is set as # 4. The test group is set to # 5, the test group of the tasting sample prepared using the hop of the test group F is set to # 6, the test group of the tasting sample prepared using the hop of the test group G is set to # 7, and the test is performed. The test section of the sample for tasting prepared using the hop of section H was designated as # 8.

(2) Sensory evaluation of sample for tasting Sensory evaluation was performed about each sample for tasting of test section # 1- # 8 prepared by said (1) of Example 2. FIG. For sensory evaluation, the panel of three sensory evaluations sampled samples for tasting, and “fruit-like aroma intensity”, “resin-like odor intensity”, and “preference” as a comprehensive evaluation of both intensities. This was done by evaluating. The evaluation results of the strength of the fruit-like fragrance (fruit scent) and the strength of the resin-like odor scored the respective strengths: 1: “not feel” 2: “feel slightly” 3: “feel” 4: Expressed in five levels: “feel a little strong”, 5: “feel a bit strong”. In addition, as a comprehensive evaluation of both strengths of fruit-like aroma and resin-like odor (that is, a comprehensive evaluation of the addition of a fruit-like aroma derived from hops while suppressing off-flavours derived from hops, etc.) The evaluation result of “masashi” was expressed in three stages: 1: “not preferred”, 2: “somewhat preferred”, 3: “preferred”. The results of this sensory evaluation are shown in Table 3 below.

  When stored and aged at any temperature, the aroma changed according to the storage and aging period. For example, when stored and aged at 20 ° C. (test groups # 2 and # 3), the strength of the fruit-like aroma is relatively high at 4 in any test group (5 days and 12 days of storage and aging), and the resin-like odor The strength of the test group was as high as 5 in the test group # 2 (5 days of storage aging), but decreased to 3 in the test group # 3 (12 days of storage aging), and the overall evaluation increased from 2 to 3. In addition, when it is stored and aged at 30 ° C. (test groups # 4, # 5, and # 6), the strength of the fruit-like aroma is comparatively 4 in any test group (storage aging period of 5 days, 8 days, and 11 days). The strength of the resin-like odor was relatively high at 4 in test group # 4 (storage aging period 5 days), but test group # 5 (storage aging period 8 days) and test group # 6 (storage aging period) 11 days) decreased to 2 and the overall rating increased from 2 to 3. Further, when stored and aged at 40 ° C. (test groups # 7 and # 8), the strength of the fruit-like aroma was 3 in test group # 7 (storage aging period 4 days), and test group # 8 (storage aging period 6). However, since the strength of the resin-like odor was relatively low at 2 in all test sections, the overall evaluation was 3 in any test section. From these results, when the hop (preferably Machuica hop) is stored and aged at 20 ° C., the storage aging period is preferably longer than 5 days but within 12 days, and at 30 ° C., it is longer than 5 days. It was shown that 11 days or less was suitable, and in the case of 40 ° C., 4 days or more and 6 days or less were suitable.

  In addition, as a result of collating the above-mentioned Table 2 showing the measurement results of the hop essential oil component of the ripened hops and the above-mentioned Table 3 showing the results of sensory evaluation of the sample for tasting produced using those hops, In order to obtain an overall evaluation of 3 in the sample for tasting, the measured value of myrcene (myrcene content (%)) in the hop essential oil component is less than 756.9% (see myrcene content in test section D), preferably 414.1% (See myrcene content in test section C) or less, more preferably 414.1% or less and 26.2% (see myrcene content in test section H). Further, from the result of the preferred myrcene content (%) in the hop, the preferred range of the above-mentioned “degree of storage and ripening of hop” was derived, and the value of the degree of storage and ripening of hop was 2487 (test section D: 30 ° C. 5660), preferably 2660 (test section C: 20 ° C., 12 days) or more, more preferably 2660 or more and 3239 (test section H: 40 ° C., 6 minutes) or less. When hops having such a suitable degree of storage ripening are used, the myrcene content (%) in the hops can be controlled within a suitable range. As a result, sensory evaluation of a sample for tasting produced using such hops is possible. This is preferable. In addition, refreshing and fresh fruit-like fragrance, especially Muscat-like fragrance, was felt from each sample for tasting in test sections # 3, # 5, # 6, # 7, and # 8 of comprehensive evaluation 3.

(3) Chemical analysis of sample for tasting The inventors of the present invention conducted a GC / MS to determine the contents of myrcene, linalool and nerol in beverages in the production of alcohol-free beer-flavored sparkling beverages by other experiments conducted so far. When adjusting so that the numerical value range of the following quantitative values of (a) to (e) is satisfied, an alcohol-free beer-flavored effervescent beverage with a fruit-like aroma is obtained while suppressing off-flavor. Has gained knowledge.
(A) The ratio of the response value of the myrcene ion 93 m / z to the response value of the internal standard substance borneol ion 110 m / z is less than 146.4%, and
(B) the linalool concentration is 3.8 ppb or more, and
(C) the nerol concentration is higher than 0.4 ppb, and
(D) the ratio of the ratio value (%) in the above (a) to the linalool concentration value (ppb) is not more than 5.2661, and
(E) The ratio of the ratio value (%) in (a) to the nerol concentration value (ppb) is 59.7692 or less.

  Check to make sure that the content of myrcene, linalool and nerol in tasting samples using stored and aged hops is related to the above five numerical ranges (a) to (e). Therefore, the chemical analysis using GC / MS was performed about each sample for tasting of test section # 1- # 8 prepared by said (1) of Example 2. FIG. The analysis by GC / MS was performed by extracting the aroma component in the sample for tasting of each test section with a C18 solid phase column, and using it for GC / MS. An internal standard method was used for quantification of the components. Borneol was used as an internal standard substance and added to 25 ppb in the sample. Table 4 shows the analysis conditions (analysis conditions 2) by GC / MS.

  The unit of quantification of each component by GC / MS was basically performed in ppb, but for Myrcene, the response value of the quantification ion was divided by the response value of the ion 110 m / z of the internal standard borneol. The ratio (%) was defined as a quantitative value. Table 3 shows the quantitative values in the above five numerical ranges of (a) to (e) in the samples for tasting in the test sections # 1 to # 8. In addition, when the quantitative value of the component of the sample for tasting satisfy | fills any numerical range of said (a)-(e), the numerical value of the item was made bold and it showed by underlining.

  When the result of the quantitative value of the component in Table 3 is compared with the result of the sensory evaluation in Table 3, the content of myrcene suitable as an index of the component change accompanying the storage aging of hops decreases as the storage aging period becomes longer. However, this change showed a tendency consistent with a decrease in the strength of the resin-like odor in the sensory evaluation. On the other hand, linalool is not as much as myrcene, but as the storage aging period becomes longer or the storage temperature rises, the content tends to decrease little by little, while nerol shows almost no change due to storage aging. There wasn't. The fact that the content of linalool and nerol did not decrease so much by storage aging coincided with the fact that the strength of the fruit-like aroma of sensory evaluation did not decrease so much, especially when the storage aging temperature was 20 ° C or 30 ° C ( The fact that the content of linalool and nerol in test plots # 2 to # 6) hardly decreased was consistent with the fact that the fruit-like aromas of the sensory evaluation of these test plots were all 4. In addition, when stored and aged at 30 ° C. (test group # 4 to # 6), in test group # 4 (storage and aging period 5 days), myrcene was as high as 187.8%, and the ratio of linalool and nerol was respectively It was high with 5.90 and 105.5. Since the myrcene content is high, the strength of the resin-like odor was high as 4 in the sensory evaluation, and therefore the overall evaluation was 2. In test group # 5 (storage aging period 8 days) and test group # 6 (storage aging period 11 days), the myrcene content was low and the strength of the resin-like odor decreased to 2, so the overall evaluation also increased to 3. Further, when stored and aged at 40 ° C. (test groups # 7 and # 8), the content of linalool and nerol is not so high, and the strength of the fruity aroma is 3 (test group # 7) or 2 (test group # 8). However, since the myrcene content was low in all the test sections and the strength of the resin-like odor was 2, the overall evaluation was 3 in any test section.

  In addition, although the sensory test was performed about the commercial item of the beer flavor effervescent drink of the present alcohol content 0.00% (w / w), the fragrance which was newly found in this invention, ie, a hop etc. There were no commercially available products that clearly felt a fruit-like aroma, and furthermore, there was no commercially available product with a fruit-like aroma derived from hops or the like while suppressing off-flavor derived from hops or the like.

  The present invention can be used in the field of alcohol-free beer-flavored sparkling beverages using hops or hop components. More specifically, the present invention is preferably exemplified in the field of alcohol-free beer-flavored beverages with a fruit-like aroma while suppressing off-flavor, and the field of methods for producing such beer-flavored beverages. can do.

Claims (4)

In the production method of alcohol-free beer-flavored sparkling beverages using hops or hop components, hops or hop components that have been stored and aged while being in contact with air are used as hops or hop components used in the raw material liquid boiling step A method for producing an alcohol-free beer-flavored beverage with a fruit-like aroma while suppressing off-flavor. The hop or hop component used in the raw material liquid boiling step is preserved and aged in a state where it is in contact with air, so that the content of myrcene in the hop or hop component satisfies the following range of quantitative values by GC / MS. The method for producing a beer-flavored sparkling beverage according to claim 1, wherein:
The ratio of the response value of the myrcene ion 93 m / z to the response value of the internal standard substance naphthalene ion 128 m / z is less than 756.9%. The hop used in the raw material liquid boiling step or the hop variety in the hop component is Machuica species, and the storage temperature (° C.) and the storage period (days) in the storage aging of the hop or hop component have the following numerical ranges. The method for producing a beer-flavored sparkling beverage according to claim 1 or 2, wherein the beer-flavored sparkling beverage is adjusted so as to be satisfied:
63.616 × [storage temperature (° C.)] + 115.700 × [storage period (days)]> 2487. An alcohol-free beer-flavored sparkling beverage to which a fruit-like fragrance is imparted while suppressing off-flavour, which is produced by the production method according to claim 1.