JP2018027102A - Sparkling drink and method for producing the same - Google Patents
Sparkling drink and method for producing the same Download PDFInfo
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- JP2018027102A JP2018027102A JP2017225958A JP2017225958A JP2018027102A JP 2018027102 A JP2018027102 A JP 2018027102A JP 2017225958 A JP2017225958 A JP 2017225958A JP 2017225958 A JP2017225958 A JP 2017225958A JP 2018027102 A JP2018027102 A JP 2018027102A
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- sugar solution
- malt
- sparkling
- boiling
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
本発明は、向上された穀物香を有する発泡性飲料、及び当該発泡性飲料の製造方法に関する。 The present invention relates to an effervescent beverage having an improved cereal flavor and a method for producing the effervescent beverage.
本明細書を通じて、「発泡性飲料」とは、酒税法上の分類、使用原料やその使用量にとらわれず、炭酸ガスによる発泡性を有し、ビールと同様又は同類の香味を有するアルコール飲料及びノンアルコール飲料を意味する。従って、発泡性飲料とは、酒税法及びその関係法規に現在規定されているビール及び発泡酒はもちろん、俗に言う第三のビール、ノンアルコールビールテイスト飲料をも包含する意味で用いられる。 Throughout this specification, the term “effervescent beverage” means an alcoholic beverage that has the same or similar flavor as that of beer, regardless of the classification under the liquor tax law, the raw materials used or the amount used, and has an effervescent property due to carbon dioxide gas. It means non-alcoholic beverages. Therefore, the sparkling beverage is used in a sense including not only beer and sparkling liquor currently defined in the Liquor Tax Law and related laws and regulations, but also commonly used third beer and non-alcoholic beer-taste beverages.
ビール及びビールテイスト飲料を含む発泡性飲料は、マルトースやグルコース等を含む糖液を調製した上で、これにホップやホップ抽出物等の苦味成分を投入し、必要に応じて酵母により発酵させることにより製造される（例えば、特許文献１から３参照）。糖液の調製にあたっては、麦芽に含まれるデンプン質を糖化させることが一般的ではあるものの、最終製品の性能や品質に応じて、麦芽の使用量を低減させて、又は麦芽を使用せずに糖液を調製することもある。例えば、一般に、発泡酒として知られる発泡性飲料については、水以外の原料に占める麦芽の使用量が、６６．６質量％以下のもの、５０質量％未満のもの、２５質量％未満のもの等、様々な麦芽含有率のものが知られている。また、俗に「第三のビール」と呼称される発泡性飲料については、原料として麦芽を用いないものや、上記発泡酒に他のアルコール飲料を混入させたものが知られている。更に、発酵工程において発酵を極度に抑制してアルコールの生成を抑制したり、発酵工程を行わなかったりすることにより、酒類に分類されないノンアルコールビールテイスト飲料を提供できることも知られている。
このように、発泡性飲料の分野においては、消費者の多様な嗜好やニーズに応じて多種多様な性能や品質を有する発泡性飲料を提供し、消費者満足度の向上を図っている。
For effervescent beverages including beer and beer-taste beverages, after preparing a sugar solution containing maltose, glucose, etc., add bitter components such as hops and hop extracts to this and ferment with yeast as necessary (For example, see Patent Documents 1 to 3). In the preparation of the sugar solution, it is common to saccharify the starch contained in the malt, but depending on the performance and quality of the final product, the amount of malt used can be reduced or without using the malt. A sugar solution may be prepared. For example, for sparkling beverages commonly known as sparkling liquors, the amount of malt used in raw materials other than water is 66.6% by weight or less, less than 50% by weight, less than 25% by weight, etc. Various malt contents are known. In addition, as for the sparkling beverage commonly called “third beer”, a beverage that does not use malt as a raw material or a beverage in which another alcoholic beverage is mixed with the sparkling liquor is known. Furthermore, it is also known that non-alcoholic beer-taste beverages that are not classified as alcoholic beverages can be provided by extremely suppressing fermentation in the fermentation process to suppress alcohol production or not performing the fermentation process.
In this way, in the field of sparkling beverages, in accordance with consumer's various tastes and needs, sparkling beverages having various performances and qualities are provided to improve consumer satisfaction.
ところで、ビール以外の発泡性飲料においても、麦芽に由来する香気成分による穀物香の度合いが、ビールらしい風味の発現に貢献することが知られている。ここで、一般に、発泡性飲料において麦芽の使用量を低減させた場合、穀物香が、求められる水準よりも不足する傾向にあることが知られていた。
よって、本発明は、発泡性飲料の原料における麦芽使用量に関わりなく、向上された穀物香を有する発泡性飲料の製造方法、及び向上された穀物香を有する発泡性飲料を提供することを目的とする。
By the way, in the sparkling beverages other than beer, it is known that the degree of cereal incense due to an aroma component derived from malt contributes to the expression of flavor like beer. Here, it was generally known that when the amount of malt used in an effervescent beverage is reduced, the cereal aroma tends to be deficient in the required level.
Therefore, the present invention aims to provide a method for producing an effervescent beverage having an improved cereal flavor and an effervescent beverage having an improved cereal flavor regardless of the amount of malt used in the raw material of the sparkling beverage. And
本発明の発明者らは、上記課題を解決するために鋭意研究を行った。その結果、糖液を調製した後に、糖液のｐＨを所定のｐＨに調整し、その後、ｐＨが調整された糖液を煮沸することにより、上記課題を解決できることを見出し、本発明を完成するに至った。
具体的には、本発明は、以下のものを提供する。
（１）糖液を調製する糖液調製工程、糖液のｐＨを５．８以上に調整するｐＨ調整工程、及びｐＨが調整された糖液を煮沸する煮沸工程、を有する、発泡性飲料の製造方法。
（２）水以外の原料に占める麦芽の含有量が５０質量％未満である、（１）に記載の発泡性飲料の製造方法。
（３）煮沸工程において、糖液のｐＨが６．０以上７．０以下である、（１）又は（２）に記載の発泡性飲料の製造方法。
（４）煮沸工程において、糖液中の単糖の含有量が３０質量％以上９５質量％以下である、（１）から（３）のいずれかに記載の発泡性飲料の製造方法。
（５）原料の少なくとも一部が麦芽である、（１）から（４）のいずれかに記載の発泡性飲料の製造方法。
（６）原料の一部がダイズタンパク質物分解物である、（１）から（５）のいずれかに記載の発泡性飲料の製造方法。
（７）糖液を、酵母を用いて発酵させる発酵工程を有さない、（１）から（６）のいずれかに記載の発泡性飲料の製造方法。
（８）２−メチルブタナールを２．４ｐｐｂ以上５．５ｐｐｂ以下含有し、３−メチルブタナールを６．１ｐｐｂ以上４２．４ｐｐｂ以下含有し、メチオナールを１．６ｐｐｂ以上７．２ｐｐｂ以下含有し、ベンズアルデヒドを２．７ｐｐｂ以上４．０ｐｐｂ以下含有する、発泡性飲料。
（９）水以外の原料に占める麦芽の含有量が５０質量％未満である発泡性飲料であって、２−メチルブタナールを１．５ｐｐｂ以上５．５ｐｐｂ以下含有し、３−メチルブタナールを３．５ｐｐｂ以上４２．４ｐｐｂ以下含有し、メチオナールを０．２ｐｐｂ以上７．２ｐｐｂ以下含有し、ベンズアルデヒドを０．７ｐｐｂ以上４．０ｐｐｂ以下含有する、発泡性飲料。
The inventors of the present invention have intensively studied to solve the above problems. As a result, after preparing the sugar solution, it is found that the above problem can be solved by adjusting the pH of the sugar solution to a predetermined pH, and then boiling the sugar solution with the adjusted pH, thereby completing the present invention. It came to.
Specifically, the present invention provides the following.
(1) A sparkling beverage having a sugar solution preparing step for preparing a sugar solution, a pH adjusting step for adjusting the pH of the sugar solution to 5.8 or more, and a boiling step for boiling the sugar solution adjusted for pH. Production method.
(2) The method for producing an effervescent beverage according to (1), wherein the content of malt in raw materials other than water is less than 50% by mass.
(3) The method for producing a sparkling beverage according to (1) or (2), wherein the pH of the sugar solution is 6.0 or more and 7.0 or less in the boiling step.
(4) The method for producing a sparkling beverage according to any one of (1) to (3), wherein in the boiling step, the content of the monosaccharide in the sugar liquid is 30% by mass or more and 95% by mass or less.
(5) The method for producing a sparkling beverage according to any one of (1) to (4), wherein at least a part of the raw material is malt.
(6) The method for producing a sparkling beverage according to any one of (1) to (5), wherein a part of the raw material is a soybean protein product decomposition product.
(7) The method for producing an effervescent beverage according to any one of (1) to (6), which does not include a fermentation step of fermenting a sugar solution using yeast.
(8) 2-methylbutanal is contained in the range of 2.4 ppb to 5.5 ppb, 3-methylbutanal is contained in the range of 6.1 ppb to 42.4 ppb, and methional is contained in the range of 1.6 ppb to 7.2 ppb. An effervescent beverage containing benzaldehyde in a range of 2.7 ppb to 4.0 ppb.
(9) An effervescent beverage in which the content of malt in raw materials other than water is less than 50% by mass, containing 2-methylbutanal in an amount of 1.5 ppb to 5.5 ppb, and 3-methylbutanal A sparkling beverage containing 3.5 ppb or more and 42.4 ppb or less, methional containing 0.2 ppb or more and 7.2 ppb or less, and benzaldehyde containing 0.7 ppb or more and 4.0 ppb or less.
本発明においては、糖液調製工程の後、煮沸工程に先立って糖液のｐＨを５．８以上に調整する。このため、煮沸時の糖液のｐＨがより高まり、発泡性飲料の穀物香に寄与する香気成分を多く生成させることができる。よって、本発明の発泡性飲料の製造方法により得られる発泡性飲料は、原料における麦芽の使用量に関係なく、向上された穀物香を有するものとなる。
また、本発明の発泡性飲料は、ビールの穀物香に寄与する香気成分を多く含むので、原料における麦芽の使用量に関係なく、向上された穀物香を有するものとなる。
In the present invention, after the sugar solution preparation step, the pH of the sugar solution is adjusted to 5.8 or more prior to the boiling step. For this reason, pH of the sugar liquid at the time of boiling rises more, and it can produce | generate many aroma components which contribute to the grain incense of an effervescent drink. Therefore, the sparkling beverage obtained by the method for producing sparkling beverages of the present invention has an improved cereal flavor regardless of the amount of malt used in the raw material.
Moreover, since the sparkling beverage of the present invention contains a large amount of aromatic components that contribute to the cereal flavor of beer, it has an improved cereal flavor regardless of the amount of malt used in the raw material.
以下、本発明について詳細に説明する。
＜発泡性飲料の製造方法＞
本発明の発泡性飲料の製造方法は、必須の工程として、糖液を調製する糖液調製工程、糖液のｐＨを５．８以上に調整するｐＨ調整工程、及びｐＨが調整された糖液を煮沸する煮沸工程、を有する。また、本発明の発泡性飲料の製造方法は、必要応じて、糖液を、酵母を用いて発酵させる発酵工程を有していてもよく、当該発酵工程を有していなくてもよい。
Hereinafter, the present invention will be described in detail.
<Method for producing sparkling beverage>
The method for producing a sparkling beverage of the present invention includes, as essential steps, a sugar solution preparing step for preparing a sugar solution, a pH adjusting step for adjusting the pH of the sugar solution to 5.8 or more, and a sugar solution with adjusted pH. Boiling process. Moreover, the manufacturing method of the sparkling beverage of this invention may have the fermentation process which ferments sugar solution using yeast as needed, and does not need to have the said fermentation process.
［糖液調製工程］
本明細書において、「糖液」とは、単糖、二糖、及び三糖以上の糖類を含む水溶液であり、一般的には、デンプン質原料の加水分解により得られるものであるが、糖類を水に直接添加して調製したものであってもよい。
デンプン質原料としては、麦芽及びその抽出物が代表的であるが、麦芽以外にも米やコーンスターチ等を挙げることもできる。
糖液の調製にあたっては、一般的には、主原料である麦芽又は麦芽の粉砕物、及び必要に応じて副原料である米やコーンスターチ等の、麦芽以外のデンプン質を温水に加えて混合・保温し、主に麦芽中に含まれるアミラーゼ等の糖化酵素を用いて麦芽の粉砕物や、他の副原料に含まれるデンプン質を加水分解して、マルトース等の糖を生成する。麦芽や他のデンプン質原料から糖液を調製するにあたっては、例えば、３５℃から５０℃で、２０分から９０分保持すればよい。
（麦芽の使用量等）
ここで、本発明においては、デンプン質原料として、麦芽を使用することが好ましいが、麦芽を使用しなくてもよい。デンプン質原料として麦芽を使用する場合の麦芽使用量は、水以外の原料の総量に対して、例えば、６６．６質量％以下、５０質量％未満、又は２５質量％未満とすることができる。本発明の発泡性飲料の製造方法においては、麦芽の使用量が少ない場合であっても、結果として得られる発泡性飲料に良好な穀物香を付与することができる。水以外の原料の総量に占める麦芽の使用量は、最終製品に求められる性能や品質に応じて、適宜調整すればよい。なお、本発明の発泡性飲料の製造方法においては、糖液の調製にあたって原料の少なくとも一部として麦芽を用いることが好ましい。
[Sugar solution preparation process]
In the present specification, the “sugar solution” is an aqueous solution containing monosaccharides, disaccharides, or trisaccharides or more, and is generally obtained by hydrolysis of starchy raw materials. May be prepared by directly adding to the water.
As the starchy raw material, malt and its extract are typical, but besides malt, rice, corn starch and the like can also be mentioned.
In preparing the sugar solution, generally, the main raw material malt or pulverized malt and, if necessary, the auxiliary raw materials such as rice and corn starch are added to the hot water and mixed with hot starch. The mixture is kept warm and hydrolyzed with a saccharifying enzyme such as amylase contained in the malt, and the starch in the malt and other auxiliary materials is hydrolyzed to produce sugars such as maltose. In preparing a sugar solution from malt or other starchy raw materials, for example, it may be held at 35 to 50 ° C. for 20 to 90 minutes.
(Amount of malt used, etc.)
Here, in the present invention, malt is preferably used as the starchy raw material, but malt may not be used. The amount of malt used when malt is used as the starchy raw material can be, for example, 66.6% by mass or less, less than 50% by mass, or less than 25% by mass with respect to the total amount of raw materials other than water. In the method for producing an effervescent beverage of the present invention, even if the amount of malt used is small, a good grain flavor can be imparted to the resulting effervescent beverage. The amount of malt used in the total amount of raw materials other than water may be appropriately adjusted according to the performance and quality required for the final product. In addition, in the manufacturing method of the sparkling beverage of this invention, it is preferable to use malt as at least one part of a raw material in preparation of a sugar liquid.
なお、ノンアルコールビールテイスト飲料等のアルコール飲料ではない発泡性飲料を調製する場合には、デンプン質原料として、麦芽又は麦芽粉砕物を用いて糖液を調製することが好ましいが、ビールらしい風味を再現するため、麦芽又は麦芽粉砕物に加えて、糖類、麦芽以外の穀物に由来する穀物シロップ、穀物エキス等の麦芽以外のデンプン質原料、食物繊維、果汁、苦味料、色素等を添加してもよい。 In addition, when preparing an effervescent beverage that is not an alcoholic beverage such as a non-alcoholic beer-taste beverage, it is preferable to prepare a sugar solution using malt or a malt pulverized product as a starchy raw material. In order to reproduce, in addition to malt or malt pulverized product, sugars, cereal syrup derived from grains other than malt, starchy raw materials other than malt such as grain extract, dietary fiber, fruit juice, bitter, pigment, etc. Also good.
（糖液中の単糖の含有量）
糖液中の単糖の含有量は、マルトース、グルコース、フルクトース等の糖類を添加することにより調製してもよい。糖液中の単糖の含有率は３０質量％以上９５質量％以下であることが好ましく、３５質量％以上９５質量％以下であることがより好ましく、５０質量％以上９５質量％以下であることが更に好ましく、６０質量％以上９０質量％以下であることが特に好ましい。糖液中の単糖含有量を調整することにより、穀物香に寄与する香気成分の生成量がより増大し、穀物香がより向上した発泡性飲料を製造することができる。
（麦芽を使用しない場合の糖液の調製）
麦芽を使用せずに糖液を調製する場合、デンプン質及び／又は糖類に加えて、麦又は麦芽以外に由来する窒素源や色素等を温水に混合し、アミラーゼ等の糖化酵素による加水分解処理を行って糖液を調製すればよい。これらの糖化酵素としては、従来公知の糖化酵素製剤等を用いればよい。
(Monosaccharide content in sugar solution)
The content of monosaccharides in the sugar solution may be prepared by adding sugars such as maltose, glucose and fructose. The content of monosaccharides in the sugar solution is preferably 30% by mass to 95% by mass, more preferably 35% by mass to 95% by mass, and 50% by mass to 95% by mass. Is more preferable, and 60 mass% or more and 90 mass% or less is particularly preferable. By adjusting the monosaccharide content in the sugar solution, it is possible to produce a sparkling beverage in which the amount of aroma components that contribute to the cereal incense is increased and the cereal incense is further improved.
(Preparation of sugar solution when malt is not used)
When preparing sugar solution without using malt, in addition to starch and / or sugar, nitrogen source or pigment derived from other than wheat or malt is mixed with warm water and hydrolyzed by saccharifying enzymes such as amylase To prepare a sugar solution. As these saccharifying enzymes, conventionally known saccharifying enzyme preparations and the like may be used.
なお、本発明において用いられる、米、コーンスターチ等のデンプン質、炭素源となる糖類、麦又は麦芽以外の窒素源等の原料は、特に限定されるものではなく、従来の発泡性飲料を製造する場合に、通常用いられるものを、通常用いられる量で用いればよい。 In addition, raw materials, such as starches, such as rice and corn starch used in this invention, saccharide | sugar used as a carbon source, nitrogen sources other than wheat or malt, are not specifically limited, The conventional sparkling drink is manufactured. In this case, what is usually used may be used in an amount usually used.
（ダイズタンパク質物分解物）
本発明の発泡性飲料の製造方法においては、原料の一部にダイズタンパク質物分解物を用いてもよい。ダイズタンパク質物分解物は、ダイズから得られたタンパク質を化学的・生化学的な処理により加水分解し、沈殿等の不溶性成分を取り除いたものを用いることが好ましい。
発泡性飲料の原料の一部として、ダイズタンパク分解物を用いることにより、ペプチドに由来する旨味や風味を有するとともに、泡持ちのよい発泡性飲料を提供することができる。
（アミノ酸類）
本発明の発泡性飲料の製造方法においては、糖液にアミノ酸を添加するアミノ酸添加工程を有していてもよい。ここで、糖液に添加されるアミノ酸としては、タンパク質を構成するアミノ酸として従来公知の天然アミノ酸を選択すればよく、アラニン、システィン、アスパラギン酸、グルタミン酸、フェニルアラニン、グリシン、ヒスチジン、イソロイシン、リジン、ロイシン、メチオニン、アスパラギン、プロリン、グルタミン、アルギニン、セリン、スレオニン、バリン、トリプトファン、及びチロシンからなる群から選択される少なくとも一種を用いればよい。上記アミノ酸としては、システィン、メチオニン、プロリン、及びトリプトファンが好ましく、特に、プロリンが好ましい。これらのアミノ酸は、単独で用いても２種以上を併用して用いてもよい。アミノ酸類は、アミノ酸製剤として添加してもよいし、酵母エキス等のアミノ酸含有素材として添加してもよい。
本発明の発泡性飲料の製造方法において、糖液にアミノ酸を添加する場合、その添加量は、通常、２ｍｇ／１００ｍＬ以上３００ｍｇ／１００ｍＬ以下であることが好ましく、２ｍｇ／１００ｍＬ以上５０ｍｇ／１００ｍＬ以下であることが更に好ましい。アミノ酸の添加量を上記の範囲内のものとすることにより、発泡性飲料中の穀物香に寄与する香味成分の含有量を効果的に高めることができる。更に、アミノ酸添加工程において、システィン、メチオニン、プロリン、及びトリプトファンからなる群から選ばれる少なくとも一種を用いる場合、その添加量は、それぞれ、２ｍｇ／１００ｍＬ以上２０ｍｇ／１００ｍＬ以下、２ｍｇ／１００ｍＬ以上１０ｍｇ／１００ｍＬ以下、１０ｍｇ／１００ｍＬ以上３００ｍｇ／１００ｍＬ以下、及び１０ｍｇ／１００ｍＬ以上５０ｍｇ／１００ｍＬ以下であることが好ましい。上記各アミノ酸を、上記の含有量で添加することにより、穀物香に寄与する香気成分の含有量を効果的に高めることができるとともに、発泡性飲料に、より良好な穀物香を付与することができる。
(Soy protein decomposition product)
In the method for producing a sparkling beverage of the present invention, a soybean protein product decomposition product may be used as a part of the raw material. It is preferable to use a soybean protein product degradation product obtained by hydrolyzing a protein obtained from soybean by chemical / biochemical treatment to remove insoluble components such as precipitates.
By using soybean protein degradation product as a part of the raw material of the sparkling beverage, it is possible to provide a sparkling beverage that has umami and flavor derived from peptides and has good foam.
(Amino acids)
In the manufacturing method of the sparkling beverage of this invention, you may have the amino acid addition process which adds an amino acid to a sugar liquid. Here, as the amino acid added to the sugar solution, a conventionally known natural amino acid may be selected as the amino acid constituting the protein, and alanine, cysteine, aspartic acid, glutamic acid, phenylalanine, glycine, histidine, isoleucine, lysine, leucine. And at least one selected from the group consisting of methionine, asparagine, proline, glutamine, arginine, serine, threonine, valine, tryptophan, and tyrosine. As the amino acid, cysteine, methionine, proline, and tryptophan are preferable, and proline is particularly preferable. These amino acids may be used alone or in combination of two or more. Amino acids may be added as an amino acid preparation, or may be added as an amino acid-containing material such as a yeast extract.
In the method for producing sparkling beverages of the present invention, when an amino acid is added to a sugar solution, the amount added is usually preferably 2 mg / 100 mL or more and 300 mg / 100 mL or less, preferably 2 mg / 100 mL or more and 50 mg / 100 mL or less. More preferably it is. By making the addition amount of an amino acid within the above range, the content of flavor components contributing to the cereal flavor in the sparkling beverage can be effectively increased. Further, when at least one selected from the group consisting of cysteine, methionine, proline, and tryptophan is used in the amino acid addition step, the addition amount is 2 mg / 100 mL or more and 20 mg / 100 mL or less, 2 mg / 100 mL or more and 10 mg / 100 mL, respectively. Hereinafter, it is preferable that they are 10 mg / 100 mL or more and 300 mg / 100 mL or less, and 10 mg / 100 mL or more and 50 mg / 100 mL or less. By adding each of the above amino acids at the above-mentioned content, it is possible to effectively increase the content of the aroma component contributing to the cereal incense and to impart a better cereal incense to the sparkling beverage. it can.
［ｐＨ調整工程］
本発明の発泡性飲料の製造方法においては、糖液調製工程において調製した糖液のｐＨを５．８以上に調整する。糖液調製工程において調製した糖液のｐＨを調整することにより、より高いｐＨで糖液が煮沸され、糖液中で穀物香に寄与する成分の生成量が増大する。上記のｐＨは６．０以上７．０以下であることが好ましく、６．０以上６．５以下であることが更に好ましい。
なお、通常の発泡性飲料の製造工程においては、糖液の煮沸前にｐＨ調整工程を有さないことが多く、ｐＨを調整したとしても煮沸時の糖液のｐＨが５．２から５．３となるように調整することが一般的である。
ｐＨ調整工程においては、飲料の分野で通常用いられるｐＨ調整剤を用いてｐＨを調整することが好ましい。ｐＨ調整剤としては、可食性の酸又は塩基を挙げることができ、特に可食性の塩基として、炭酸ナトリウム、炭酸カリウム、炭酸水素ナトリウム等の塩基を用いることが好ましい。
なお、調製された糖液は、ｐＨ調整工程に先立って又はｐＨ調整工程に続いてろ過し、不溶性成分を除去することが好ましい。
[PH adjustment step]
In the method for producing a sparkling beverage of the present invention, the pH of the sugar solution prepared in the sugar solution preparation step is adjusted to 5.8 or higher. By adjusting the pH of the sugar liquid prepared in the sugar liquid preparation step, the sugar liquid is boiled at a higher pH, and the amount of components that contribute to grain aroma in the sugar liquid increases. The pH is preferably from 6.0 to 7.0, and more preferably from 6.0 to 6.5.
In addition, in the manufacturing process of a normal sparkling beverage, there is often no pH adjustment step before boiling the sugar solution, and even if the pH is adjusted, the pH of the sugar solution at the time of boiling is 5.2 to 5. Generally, the adjustment is made to be 3.
In the pH adjusting step, it is preferable to adjust the pH using a pH adjusting agent that is usually used in the field of beverages. Examples of the pH adjuster include edible acids or bases, and it is particularly preferable to use a base such as sodium carbonate, potassium carbonate, or sodium bicarbonate as the edible base.
The prepared sugar solution is preferably filtered prior to the pH adjustment step or subsequent to the pH adjustment step to remove insoluble components.
［煮沸工程］
糖液調製工程により調製され、ｐＨが５．８以上に調整された糖液には、必要に応じてホップを加えて煮沸する。ここで、糖液にホップを添加する場合、ホップは煮沸開始時から煮沸終了時の任意の段階で加えることが好ましい。また、煮沸時間は、特に限定されるものではなく、発泡性飲料の通常の煮沸時間を採用すればよい。
本発明においては、ｐＨ調整工程において、糖液のｐＨが５．８以上に調整された後に煮沸工程を実施するので、煮沸工程において糖液中の各種成分の反応が促進され、発泡性飲料の穀物香に寄与する成分の生成量が増大する。このため、本発明の発泡性飲料の製造方法によれば、原料中の麦芽の使用量に関係なく、良好な穀物香を有する発泡性飲料を製造することができる。
[Boiling process]
The sugar solution prepared by the sugar solution preparation step and adjusted to a pH of 5.8 or higher is boiled with hops as necessary. Here, when adding hops to the sugar solution, it is preferable to add hops at any stage from the start of boiling to the end of boiling. Moreover, boiling time is not specifically limited, What is necessary is just to employ | adopt normal boiling time of an effervescent drink.
In the present invention, since the boiling step is carried out after the pH of the sugar solution is adjusted to 5.8 or higher in the pH adjustment step, the reaction of various components in the sugar solution is promoted in the boiling step, and Increases the amount of ingredients that contribute to the cereal aroma. For this reason, according to the manufacturing method of the sparkling beverage of this invention, the sparkling beverage which has favorable grain aroma can be manufactured irrespective of the usage-amount of the malt in a raw material.
［発酵工程］
本発明の発泡性飲料の製造方法においては、必要に応じて、糖液を、酵母を用いて発酵させる発酵工程を有する。この場合、煮沸後の糖液は、ワールプールと呼ばれる槽でホップ等の沈殿物を除去し、プレートクーラーにより適切な温度に冷却される。冷却された糖液に酵母を接種して発酵を行う。次いで、得られた発酵液を熟成させた後、ろ過により酵母の菌体やタンパク質を除去し、目的の発泡性飲料を得る。
酵母を用いて糖液を発酵させる際の発酵条件は、発泡性飲料の製造に当たって通常用いられる発酵条件を採用すればよい。例えば、２℃以上２０℃以下の温度で、１日以上１０日以下発酵させることができる。
[Fermentation process]
In the manufacturing method of the sparkling beverage of this invention, it has the fermentation process of fermenting a sugar liquid using yeast as needed. In this case, the boiled sugar solution is cooled to an appropriate temperature by a plate cooler after removing precipitates such as hops in a tank called a whirlpool. Fermentation is performed by inoculating yeast into the cooled sugar solution. Next, after aging the obtained fermentation broth, the cells and proteins of yeast are removed by filtration to obtain the desired sparkling beverage.
What is necessary is just to employ | adopt the fermentation conditions normally used in manufacturing a sparkling beverage as fermentation conditions at the time of fermenting a sugar liquid using yeast. For example, fermentation can be performed for 1 day or more and 10 days or less at a temperature of 2 ° C. or more and 20 ° C. or less.
本発明の発泡性飲料の製造方法は、求められる発泡性飲料の種類に応じて、糖液を、酵母を用いて発酵させる発酵工程を有していなくてもよい。この場合、得られた糖液に、他のアルコール飲料を混合してアルコール入りの発泡性飲料としてもよく、得られた糖液に任意の成分を添加して風味を調整し、ノンアルコールビールテイスト飲料等のノンアルコール発泡性飲料としてもよい。
なお、アルコール飲料ではない発泡性飲料については、基本的には、麦芽等のデンプン質を糖化して調製される糖液を、酵母により発酵させないか、酵母による発酵を極度に抑制した状態で保持し、得られた溶液に炭酸ガスを添加することにより製造される。本発明の発泡性飲料の製造方法は、このようなアルコール飲料ではない発泡性飲料の製造方法に対しても適用することが可能なものである。
The method for producing an effervescent beverage of the present invention may not have a fermentation process in which the sugar solution is fermented using yeast, depending on the type of effervescent beverage required. In this case, the obtained sugar liquid may be mixed with other alcoholic beverages to make an alcohol-containing effervescent beverage. It is good also as non-alcoholic sparkling drinks, such as a drink.
For effervescent beverages that are not alcoholic beverages, basically, the sugar solution prepared by saccharifying starch such as malt is not fermented by yeast or held in a state where fermentation by yeast is extremely suppressed. The carbon dioxide gas is added to the obtained solution. The method for producing sparkling beverages of the present invention can be applied to a method for producing sparkling beverages that are not alcoholic beverages.
＜発泡性飲料＞
本発明は、発泡性飲料にも関する。本発明の発泡性飲料は、２−メチルブタナールを２．４ｐｐｂ以上５．５ｐｐｂ以下含有し、３−メチルブタナールを６．１ｐｐｂ以上４２．４ｐｐｂ以下含有し、メチオナールを１．６ｐｐｂ以上７．２ｐｐｂ以下含有し、ベンズアルデヒドを２．７ｐｐｂ以上４．０ｐｐｂ以下含有するものである。これらの成分は、ビール等の発泡性飲料にも通常、含有されているものの、上記の含有量は、一般に、ビール等の発泡性飲料に含まれる各成分の含有量を上回るものであるため、上記成分を上記含有量の範囲内で含有することにより、発泡性飲料の穀物香がより向上したものとなる。
香気成分の上記含有量は、２−メチルブタナールの場合は、３．８ｐｐｂ以上５．５ｐｐｂ以下であることが好ましく、４．２ｐｐｂ以上５．５ｐｐｂ以下であることが更に好ましい。３−メチルブタナールの場合は、８．３ｐｐｂ以上４２．４ｐｐｂ以下であることが好ましく、１２．０ｐｐｂ以上４２．４ｐｐｂ以下であることが更に好ましい。メチオナールの場合は、１．７ｐｐｂ以上７．２ｐｐｂ以下であることが好ましく、３．１ｐｐｂ以上７．２ｐｐｂ以下であることが更に好ましい。ベンズアルデヒドの場合は、２．８ｐｐｂ以上４．０ｐｐｂ以下であることが好ましく、３．０ｐｐｂ以上４．０ｐｐｂ以下であることが更に好ましい。
<Effervescent beverage>
The invention also relates to sparkling beverages. The sparkling beverage of the present invention contains 2-methylbutanal in a range of 2.4 ppb to 5.5 ppb, 3-methylbutanal in a range of 6.1 ppb to 42.4 ppb, and methional in a range of 1.6 ppb to 7. 2 ppb or less and benzaldehyde is contained in an amount of 2.7 ppb to 4.0 ppb. Although these components are usually contained in effervescent beverages such as beer, the above content is generally higher than the content of each component contained in effervescent beverages such as beer, By containing the said component within the said content range, the grain incense of an effervescent drink will improve more.
In the case of 2-methylbutanal, the content of the aroma component is preferably 3.8 ppb to 5.5 ppb, more preferably 4.2 ppb to 5.5 ppb. In the case of 3-methylbutanal, it is preferably 8.3 ppb or more and 42.4 ppb or less, more preferably 12.0 ppb or more and 42.4 ppb or less. In the case of methional, it is preferably from 1.7 ppb to 7.2 ppb, more preferably from 3.1 ppb to 7.2 ppb. In the case of benzaldehyde, it is preferably from 2.8 ppb to 4.0 ppb, more preferably from 3.0 ppb to 4.0 ppb.
特に、本発明の発泡性飲料が、水以外の原料に占める麦芽の含有量が５０％未満のものである場合には、２−メチルブタナールを１．５ｐｐｂ以上５．５ｐｐｂ以下含有し、３−メチルブタナールを３．５ｐｐｂ以上４２．４ｐｐｂ以下含有し、メチオナールを０．２ｐｐｂ以上７．２ｐｐｂ以下含有し、ベンズアルデヒドを０．７ｐｐｂ以上４．０ｐｐｂ以下含有するものである。各成分のこれらの含有量は、一般に、発泡酒やいわゆる第三のビールに含まれる各成分の含有量を上回るものであるため、上記成分を上記の含有量の範囲内で含有することにより、発泡性飲料の穀物香がより向上したものとなる。
香気成分の上記含有量は、２−メチルブタナールの場合は、３．８ｐｐｂ以上５．５ｐｐｂ以下であることが好ましく、４．２ｐｐｂ以上５．５ｐｐｂ以下であることが更に好ましい。３−メチルブタナールの場合は、８．３ｐｐｂ以上４２．４ｐｐｂ以下であることが好ましく、１２．０ｐｐｂ以上４２．４ｐｐｂ以下であることが更に好ましい。メチオナールの場合は、１．７ｐｐｂ以上７．２ｐｐｂ以下であることが好ましく、３．１ｐｐｂ以上７．２ｐｐｂ以下であることが更に好ましい。ベンズアルデヒドの場合は、２．８ｐｐｂ以上４．０ｐｐｂ以下であることが好ましく、３．０ｐｐｂ以上４．０ｐｐｂ以下であることが更に好ましい。
In particular, when the sparkling beverage of the present invention has a malt content of less than 50% of raw materials other than water, it contains 2-methylbutanal in a range of 1.5 ppb to 5.5 ppb. -It contains methyl butanal in the range of 3.5 ppb to 42.4 ppb, methional in the range of 0.2 ppb to 7.2 ppb, and benzaldehyde in the range of 0.7 ppb to 4.0 ppb. Since these contents of each component generally exceed the contents of each component contained in the sparkling liquor and so-called third beer, by containing the above components within the above content range, The grain flavor of the sparkling beverage is improved.
In the case of 2-methylbutanal, the content of the aroma component is preferably 3.8 ppb to 5.5 ppb, more preferably 4.2 ppb to 5.5 ppb. In the case of 3-methylbutanal, it is preferably 8.3 ppb or more and 42.4 ppb or less, more preferably 12.0 ppb or more and 42.4 ppb or less. In the case of methional, it is preferably from 1.7 ppb to 7.2 ppb, more preferably from 3.1 ppb to 7.2 ppb. In the case of benzaldehyde, it is preferably from 2.8 ppb to 4.0 ppb, more preferably from 3.0 ppb to 4.0 ppb.
以下、本発明について実施例を挙げて詳細に説明する。なお、本発明は以下に示す実施例に何ら限定されるものではない。 Hereinafter, the present invention will be described in detail with reference to examples. In addition, this invention is not limited to the Example shown below at all.
＜実施例１；煮沸時のｐＨが穀物香の強度に与える影響１＞
糖類の混合液２００ｇ及びダイズタンパク質物分解物３ｇを水１Ｌに投入してよく混合し、糖液を調製した（糖液調製工程）。ホップ１ｇを投入するとともに、ｐＨ調整剤として炭酸ナトリウムを用いてｐＨを５．５０から７．００に調整した（ｐＨ調整工程）。ｐＨを調整された糖液は、１００℃で６０分煮沸し（煮沸工程）、煮沸後、ろ過した糖液に酵母を接種して、１５℃で７日間発酵させた（発酵工程）。
得られた発泡性飲料について、以下の基準に基づく、６名のパネリストによる官能評価により、穀物香の強度を評価した。
結果を表１に示す。
［評価基準（穀物香の強度）］
５：対照よりも強い
４：対照よりもやや強い
３：対照と同程度
２：対照よりもやや弱い
１：対照よりも弱い
<Example 1; Effect 1 of boiling pH on grain intensity>
A sugar solution was prepared by adding 200 g of a mixture of sugars and 3 g of a soy protein product degradation product to 1 L of water and mixing them well (sugar solution preparation step). While adding 1 g of hops, the pH was adjusted from 5.50 to 7.00 using sodium carbonate as a pH adjuster (pH adjustment step). The pH-adjusted sugar solution was boiled at 100 ° C. for 60 minutes (boiling step). After boiling, the filtered sugar solution was inoculated with yeast and fermented at 15 ° C. for 7 days (fermentation step).
About the obtained sparkling beverage, the intensity | strength of grain incense was evaluated by the sensory evaluation by six panelists based on the following references | standards.
The results are shown in Table 1.
[Evaluation criteria (intensity of grain incense)]
5: Stronger than control 4: Slightly stronger than control 3: Same as control 2: Slightly weaker than control 1: Weaker than control
表１
表１から明らかなように、糖液の煮沸時のｐＨを５．８以上に調整した場合、ｐＨを調整しなかった場合（対照）や、ｐＨ５．５に調製した場合に比較して、有意に穀物香の強度が向上することが示された。 As is clear from Table 1, when the pH during boiling of the sugar solution was adjusted to 5.8 or more, compared with the case where the pH was not adjusted (control) and the pH was adjusted to 5.5. It was shown that the intensity of cereal incense was improved.
＜実施例２；煮沸時のｐＨが穀物香の強度に与える影響２＞
粉砕した麦芽１２ｇを水５００ｍＬに投入してよく混合し、５０℃から７０℃で９０分保温し糖液を調製した（糖液調製工程）。この糖液をろ過した後、ダイズタンパク質物分解物３ｇ及び糖類の混合溶液１２０ｇ及び合計量１Ｌとなる量の水を投入して、糖液を調製した（糖液調製工程）。これに、ホップ１ｇを投入するとともに、ｐＨ調整剤として炭酸ナトリウムを用いてｐＨを５．５０から７．００に調整した（ｐＨ調整工程）。ｐＨを調整された糖液は、１００℃で６０分煮沸し（煮沸工程）、煮沸後、ろ過した糖液に酵母を接種して、１５℃で７日間発酵させた（発酵工程）。
得られた発泡性飲料について、実施例１と同様の基準に基づく、６名のパネリストによる官能評価により、穀物香の強度を評価した。
結果を表２に示す。
<Example 2; Effect 2 of boiling pH on grain intensity>
12 g of the pulverized malt was poured into 500 mL of water and mixed well, and the mixture was kept warm at 50 to 70 ° C. for 90 minutes to prepare a sugar solution (sugar solution preparation step). After filtering this sugar solution, 3 g of soybean protein product degradation product, 120 g of a mixed solution of sugars and water in a total amount of 1 L were added to prepare a sugar solution (sugar solution preparation step). While adding 1 g of hops thereto, the pH was adjusted from 5.50 to 7.00 using sodium carbonate as a pH adjuster (pH adjusting step). The pH-adjusted sugar solution was boiled at 100 ° C. for 60 minutes (boiling step). After boiling, the filtered sugar solution was inoculated with yeast and fermented at 15 ° C. for 7 days (fermentation step).
About the obtained sparkling beverage, the intensity | strength of grain incense was evaluated by the sensory evaluation by six panelists based on the same reference | standard as Example 1. FIG.
The results are shown in Table 2.
表２
表２から明らかなように、糖液の煮沸時のｐＨを５．８以上に調整した場合、ｐＨを調整しなかった場合（対照）や、ｐＨ５．５に調製した場合に比較して、有意に穀物香の強度が向上することが示された。 As is apparent from Table 2, when the pH during boiling of the sugar solution was adjusted to 5.8 or higher, the pH was not adjusted (control) or compared with the case where the pH was adjusted to 5.5. It was shown that the intensity of cereal incense was improved.
＜実施例３：発泡性飲料中の香気成分の含有量の測定１＞
ダイズタンパク質物分解物６００ｇ及び酵母エキス５００ｇを水１８０Ｌに投入してよく混合し、単糖の含有量が３質量％以下、二糖の含有量が６７質量％以上である糖類の混合物溶液３６ｋｇを加え、糖液とした（糖液調製工程）。この糖液に、ホップ４０ｇを投入するとともに、ｐＨ調整剤として炭酸ナトリウムを用いてｐＨを５．３０又は７．００に調整した（ｐＨ調整工程）。ｐＨを調整された糖液は、１００℃で６０分煮沸し（煮沸工程）、煮沸後、ろ過した糖液に酵母を接種して、１２℃で７日間発酵させた（発酵工程）。
得られた２種類の発泡性飲料について、誘導体化ＳＰＭＥ−ＧＣＭＳ法により２−メチルブタナール、３−メチルブタナール、メチオナール、ベンズアルデヒドの含有量を測定した。結果を表３に示す。
<Example 3: Measurement 1 of content of aromatic component in sparkling beverage>
600 g of soy protein product degradation product and 500 g of yeast extract are poured into 180 L of water and mixed well, and 36 kg of a saccharide mixture solution having a monosaccharide content of 3% by mass or less and a disaccharide content of 67% by mass or more is obtained. In addition, a sugar solution was prepared (sugar solution preparation step). While adding 40 g of hops to this sugar solution, the pH was adjusted to 5.30 or 7.00 using sodium carbonate as a pH adjusting agent (pH adjusting step). The pH-adjusted sugar solution was boiled at 100 ° C. for 60 minutes (boiling step). After boiling, the filtered sugar solution was inoculated with yeast and fermented at 12 ° C. for 7 days (fermentation step).
About 2 types of sparkling drinks obtained, content of 2-methylbutanal, 3-methylbutanal, methional, and benzaldehyde was measured by derivatization SPME-GCMS method. The results are shown in Table 3.
表３
表３から明らかなように、ｐＨを５．３に調整して煮沸した場合と比較して、ｐＨを７．０に調整して煮沸した場合、穀物香に寄与するとされる各香気成分の含有量は有意に増大した。 As is apparent from Table 3, the content of each fragrance component that contributes to the cereal incense when the pH is adjusted to 7.0 and boiled compared to the case where the pH is adjusted to 5.3 and boiled. The amount increased significantly.
＜実施例４：発泡性飲料中の香気成分の含有量の測定２＞
ダイズタンパク質物分解物６００ｇ及び酵母エキス５００ｇを水１８０Ｌに投入してよく混合し、単糖の含有量が９５質量％、二糖の含有量が５質量％以上である糖類の混合物溶液３６ｋｇを加え、糖液とした（糖液調製工程）。この糖液に、ホップ４０ｇを投入するとともに、ｐＨ調整剤として炭酸ナトリウムを用いてｐＨを５．３０又は７．００に調整した（ｐＨ調整工程）。ｐＨを調整された糖液は、１００℃で６０分煮沸し（煮沸工程）、煮沸後、ろ過した糖液に酵母を接種して、１２℃で７日間発酵させた（発酵工程）。
得られた２種類の発泡性飲料について、誘導体化ＳＰＭＥ−ＧＣＭＳ法により２−メチルブタナール、３−メチルブタナール、メチオナール、ベンズアルデヒドの含有量を測定した。結果を表４に示す。
<Example 4: Measurement 2 of content of aromatic component in sparkling beverage>
Add 600 g of soy protein degradation product and 500 g of yeast extract to 180 L of water and mix well. Add 36 kg of saccharide mixture solution containing 95% by mass of monosaccharide and 5% by mass or more of disaccharide. A sugar solution was prepared (sugar solution preparation step). While adding 40 g of hops to this sugar solution, the pH was adjusted to 5.30 or 7.00 using sodium carbonate as a pH adjusting agent (pH adjusting step). The pH-adjusted sugar solution was boiled at 100 ° C. for 60 minutes (boiling step). After boiling, the filtered sugar solution was inoculated with yeast and fermented at 12 ° C. for 7 days (fermentation step).
About 2 types of sparkling drinks obtained, content of 2-methylbutanal, 3-methylbutanal, methional, and benzaldehyde was measured by derivatization SPME-GCMS method. The results are shown in Table 4.
表４
表４から明らかなように、ｐＨを５．３に調整して煮沸した場合と比較して、ｐＨを７．０に調整して煮沸した場合、穀物香に寄与するとされる各香気成分の含有量は有意に増大した。また、本実施例においてｐＨを７．０に調整して煮沸した場合、ｐＨ７．０に調整して煮沸した実施例３の発泡性飲料と比較しても、メチオナール及びベンズアルデヒドの含有量は有意に増大した。 As is apparent from Table 4, the content of each fragrance component that contributes to the cereal aroma when the pH is adjusted to 7.0 and boiled as compared to the case where the pH is adjusted to 5.3 and boiled. The amount increased significantly. In addition, when the pH was adjusted to 7.0 in this example and boiled, the content of methional and benzaldehyde was significantly higher than that of the sparkling beverage of Example 3 which was adjusted to pH 7.0 and boiled. Increased.
＜実施例５；単糖及び二糖の含有比率の変化が穀物香の強度等に与える影響＞
粉砕した麦芽１２ｇを水５００ｍＬに投入してよく混合し、５０℃から７０℃で９０分保温し糖液を調製した（糖液調製工程）。この糖液をろ過した後、グルコース及びマルトースの含有量が表５に記載の量となるように調整された糖類の混合溶液１２０ｇ及びダイズタンパク質物分解物３ｇ及び合計量１Ｌとなるように水を投入して、糖液を調製した（糖液調製工程）。これに、ホップ１ｇを投入するとともに、ｐＨ調整剤として炭酸ナトリウムを用いてｐＨを６．０に調整した（ｐＨ調整工程）。ｐＨを調整された糖液は、１００℃で６０分煮沸し（煮沸工程）、煮沸後、ろ過した糖液に酵母を接種して、１５℃で７日間発酵させた（発酵工程）。
得られた発泡性飲料について、６名のパネリストによる官能評価により、以下の基準に基づく穀物香強度と甘い香気強度を評価した。同時に、得られた発泡性飲料について、誘導体化ＳＰＭＥ−ＧＣＭＳ法により２−メチルブタナール、３−メチルブタナール、メチオナール、ベンズアルデヒドの含有量を測定した。結果を表５及び表６に示す。
［評価基準（穀物香強度、甘い香気強度）］
５：対照よりも強い
４：対照よりもやや強い
３：対照と同程度
２：対照よりもやや弱い
１：対照よりも弱い
<Example 5: Effect of change in content ratio of monosaccharide and disaccharide on the intensity of grain aroma>
12 g of the pulverized malt was poured into 500 mL of water and mixed well, and the mixture was kept warm at 50 to 70 ° C. for 90 minutes to prepare a sugar solution (sugar solution preparation step). After filtering this sugar solution, water was added so that the total amount of sugar was 120 g, soy protein product degradation product 3 g, and a total amount of 1 L, adjusted so that the glucose and maltose contents were as shown in Table 5. The sugar solution was added to prepare a sugar solution (sugar solution preparation step). While adding 1 g of hops thereto, the pH was adjusted to 6.0 using sodium carbonate as a pH adjuster (pH adjusting step). The pH-adjusted sugar solution was boiled at 100 ° C. for 60 minutes (boiling step). After boiling, the filtered sugar solution was inoculated with yeast and fermented at 15 ° C. for 7 days (fermentation step).
About the obtained sparkling beverage, the grain incense intensity | strength and sweet aroma intensity | strength based on the following references | standards were evaluated by sensory evaluation by six panelists. At the same time, the content of 2-methylbutanal, 3-methylbutanal, methional, and benzaldehyde was measured by the derivatized SPME-GCMS method for the obtained sparkling beverage. The results are shown in Tables 5 and 6.
[Evaluation criteria (grain aroma intensity, sweet aroma intensity)]
5: Stronger than control 4: Slightly stronger than control 3: Same as control 2: Slightly weaker than control 1: Weaker than control
表５
表５及び表６から明らかなように、単糖及び二糖の含有比率を調整する場合、単糖の含有比率が６０質量％以上９０質量％以下の範囲にある場合において、特に良好な穀物香気、及び甘い香気が得られ、穀物香気の形成に寄与する成分についても、その生成量が増加した。 As is clear from Tables 5 and 6, when adjusting the content ratio of monosaccharides and disaccharides, particularly good grain aroma when the content ratio of monosaccharides is in the range of 60 mass% to 90 mass%. , And sweet fragrances were obtained, and the amount of components that contribute to the formation of grain fragrances increased.
Claims (2)
３−メチルブタナールを６．１ｐｐｂ以上４２．４ｐｐｂ以下含有し、
メチオナールを１．６ｐｐｂ以上７．２ｐｐｂ以下含有し、
ベンズアルデヒドを２．７ｐｐｂ以上４．０ｐｐｂ以下含有する、発泡性飲料。 2-methylbutanal is contained in an amount of 2.4 ppb to 5.5 ppb,
Containing from 6.1 ppb to 42.4 ppb of 3-methylbutanal,
Containing methional from 1.6 ppb to 7.2 ppb,
An effervescent beverage containing benzaldehyde in a range of 2.7 ppb to 4.0 ppb.
２−メチルブタナールを１．５ｐｐｂ以上５．５ｐｐｂ以下含有し、
３−メチルブタナールを３．５ｐｐｂ以上４２．４ｐｐｂ以下含有し、
メチオナールを０．２ｐｐｂ以上７．２ｐｐｂ以下含有し、
ベンズアルデヒドを０．７ｐｐｂ以上４．０ｐｐｂ以下含有する、発泡性飲料。 An effervescent beverage in which the content of malt in raw materials other than water is less than 50% by mass,
2-methylbutanal is contained in an amount of 1.5 ppb to 5.5 ppb,
Containing 3-methylbutanal in the range of 3.5 ppb to 42.4 ppb,
Containing methional from 0.2 ppb to 7.2 ppb,
A sparkling beverage containing benzaldehyde in an amount of 0.7 ppb to 4.0 ppb.
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