JP2018057350A - Beverage, method for producing beverage, and method for improving flavor of beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide: a beverage in which a pungent smell due to 4-vinyl guaiacol is suppressed as well as the cask maturation incense is enhanced; a method for producing the beverage; and a method for improving a flavor of the beverage.SOLUTION: A beverage according to the present invention contains 4-vinyl guaiacol and a water-soluble dietary fiber, and in which the 4-vinyl guaiacol is contained by 0.2 mg/L or more. A method for producing the beverage according to the present invention includes a step in which the content of 4-vinyl guaiacol is set to 0.2 mg/L or more and a water-soluble dietary fiber is added. A method for improving a flavor of the beverage according to the present invention is a method for improving a flavor of the beverage by suppressing a pungent smell of the beverage and strengthening the cask maturation incense, and in which the content of 4-vinyl guaiacol in the beverage is set to 0.2 mg/L or more and a water-soluble dietary fiber is added.SELECTED DRAWING: None

Description

  The present invention relates to a beverage, a beverage production method, and a beverage flavor improvement method.

Many types of beverages and methods for producing the same have been proposed in order to meet the diverse preferences of drinkers.
For example, in order to impart a fruity fragrance like Weizen beer, development of a beverage containing 4-vinylguaiacol (4VG) and isoamyl acetate has been attempted. At least a preparation step for preparing whey using barley malt, preparing a wort by performing saccharification treatment on the miche, and a fermentation step for inoculating the obtained wort with a bottom fermentation yeast and performing fermentation And a method for producing a fermented malt beverage characterized by producing a fermented malt beverage containing 3 ppm or more isoamyl acetate and / or 300 ppb or more of 4VG.

JP 2012-000038 A

However, beverages containing 4-vinyl guaiacol have the following problems.
In beverages, when the content of 4-vinyl guaiacol is increased, there is a problem that a deep stimulating fragrance (hereinafter referred to as an irritating odor) becomes stronger. Particularly in non-fermented beverages and beer-taste beverages with low alcohol content, the intensity of the irritating odor is more prominent.
In recent years, there has been a demand for the development of beverages that can respond to various tastes of drinkers, such as beverages with enhanced aged incense (hereinafter referred to as barrel aged incense) such as barrel incense.

  Therefore, an object of the present invention is to provide a beverage, a beverage production method, and a beverage flavor improving method in which an irritating odor due to 4-vinyl guaiacol is suppressed and a barrel aging aroma is strengthened.

The above problem can be solved by the following means.
(1) A beverage containing 4-vinyl guaiacol and water-soluble dietary fiber, wherein the content of 4-vinyl guaiacol is 0.2 mg / L or more.
(2) The beverage according to 1 above, wherein the content of the 4-vinyl guaiacol is 4.0 mg / L or less.
(3) The beverage according to 1 or 2 above, wherein the content of the water-soluble dietary fiber is 0.5 w / v% or more.
(4) The beverage according to any one of 1 to 3, wherein the content of the water-soluble dietary fiber is 5.0 w / v% or less.
(5) The beverage according to any one of 1 to 4, wherein the water-soluble dietary fiber is at least one of indigestible glucan, indigestible dextrin, and inulin.
(6) The beverage according to any one of 1 to 5, which is a carbonated beverage.
(7) The beverage according to any one of 1 to 6, which is a beer-taste beverage.
(8) The beverage according to 7 above, wherein the beer-taste beverage is a non-fermented beer-taste beverage.
(9) The beverage according to 8 above, wherein the non-fermented beer-taste beverage is a non-alcohol beer-taste beverage.
(10) A method for producing a beverage comprising a step of adding 4-vinyl guaiacol to 0.2 mg / L or more and adding water-soluble dietary fiber.
(11) A flavor improving method for suppressing the pungent odor of a beverage and strengthening the barrel aging aroma, wherein the beverage has a 4-vinyl guaiacol content of 0.2 mg / L or more and a water-soluble dietary fiber is added Flavor improvement method.

  According to the beverage according to the present invention, since 4-vinyl guaiacol and water-soluble dietary fiber are contained, and 4-vinyl guaiacol is specified to a predetermined value or more, the irritating odor due to 4-vinyl guaiacol is suppressed. The barrel aging incense is stronger.

  According to the method for producing a beverage according to the present invention, it includes a step of adding 4-vinyl guaiacol and water-soluble dietary fiber to make 4-vinyl guaiacol a predetermined value or more. It is possible to produce a beverage in which the odor is suppressed and the barrel aging aroma is strong.

  According to the method for improving the flavor of a beverage according to the present invention, 4-vinyl guaiacol and water-soluble dietary fiber are contained in the beverage, and 4-vinyl guaiacol is adjusted to a predetermined value or more. Can be suppressed, and barrel aging aroma can be strengthened.

It is a flowchart explaining the manufacturing method of the drink which concerns on embodiment of this invention.

  Hereinafter, the form (embodiment) for implementing the drink which concerns on this invention, the manufacturing method of a drink, and the flavor improvement method of a drink is demonstrated.

[Beverages]
The beverage according to this embodiment contains 4-vinyl guaiacol and water-soluble dietary fiber, and the content of 4-vinyl guaiacol is 0.2 mg / L or more.

  Here, as the beverage, for example, beer-taste beverage, water, flavored water, carbonated water, flavored carbonated water, tea beverage, coffee beverage, tea beverage, fruit juice-containing beverage, juice, vegetable beverage, cocoa beverage, milk beverage Etc. However, beverages are not limited to these, and beverages other than these may be used.

Here, the beer-taste beverage is a beverage that has a taste like beer, that is, a beverage that gives a drinker a sense of drinking beer.
And beer-taste beverages that have an alcohol content of less than 1% (also expressed as "volume / volume%", "v / v%", etc.) (both beer-taste non-alcohol beverages and non-alcohol beer-taste beverages, etc.) And those having an alcohol content of 1% or more (called beer-taste alcoholic beverages or the like). In addition, beer-taste beverages include fermented beer-taste beverages that are produced through a fermentation process and non-fermented beer-taste beverages that are produced without undergoing a fermentation process.

  And beer-taste alcoholic beverages are malt fermented beverages such as beer, malt liquor, and liqueur (for example, beverages classified as “liqueur (foaming) (1)” under the liquor tax law) using malt as a raw material, It may be a beer-taste fermented beverage that does not use wheat or malt as a raw material (for example, a beverage classified as “other brewed liquor (effervescent) (1)” in the liquor tax law).

(4-vinyl guaiacol)
4-Vinylguaiacol is a substance represented by “molecular formula: C ₉ H ₁₀ O ₂ ” and is a component having a scent like smoke.

The content of 4-vinyl guaiacol is 0.2 mg / L or more, preferably 0.5 mg / L or more, more preferably 1.0 mg / L or more, and 1.5 mg / L or more. More preferably. When the content of 4-vinyl guaiacol is equal to or greater than a predetermined value, a weizen-like fragrance can be imparted, and in combination with water-soluble dietary fiber, aged barrel aroma can be strengthened.
In addition, the content of 4-vinyl guaiacol is preferably 4.0 mg / L or less, more preferably 3.0 mg / L or less, and further preferably 2.0 mg / L or less. When the content of 4-vinyl guaiacol is not more than a predetermined value, the irritating odor can be further suppressed.

As a method of setting the content of 4-vinyl guaiacol in the beverage according to the present embodiment to a predetermined value or more, as described later, in the mixing step, a method of mixing a predetermined amount of 4-vinyl guaiacol or a fermentation step is performed. In some cases, a method of controlling the type of yeast and fermentation conditions can be mentioned.
The content of 4-vinyl guaiacol in the beverage according to this embodiment can be measured, for example, by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method), and quantification is performed by a standard addition method. It is preferable to implement.

In this specification, 1 mg / L of 4-vinyl guaiacol is specifically 1 × 10 ⁻⁴ w / v%.

(Water-soluble dietary fiber)
The water-soluble dietary fiber refers to a water-soluble fiber among all polymer components mainly composed of polysaccharides in foods that cannot be digested by human digestive enzymes (Ayano, Japan Food Science, 12, 27-37 ( 1988)).
And water-soluble dietary fiber suppresses the irritating odor by 4-vinyl guaiacol, acts synergistically with 4-vinyl guaiacol, and can strengthen barrel aging aroma.

The water-soluble dietary fiber is not particularly limited, and examples thereof include indigestible glucan, indigestible dextrin, inulin, polydextrose, guar gum degradation product, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan.
Among these, indigestible glucan and indigestible dextrin can be suitably used as shown in Examples described later. In addition, examples of commercially available indigestible glucan include Fit Fiber # 80 (registered trademark) manufactured by Nippon Shokuhin Kako Co., Ltd. Moreover, as an indigestible dextrin which can be obtained commercially, the fiber Sol (trademark), Pine fiber (trademark), etc. by Matsutani Chemical Industry Co., Ltd. are mentioned, for example.

The content of the water-soluble dietary fiber is preferably 0.5 w / v% or more, more preferably 0.7 w / v% or more, and further preferably 1.0 w / v% or more. When content of a water-soluble dietary fiber is more than predetermined value, while being able to suppress the irritating odor by 4-vinyl guaiacol more, barrel aging aroma can be strengthened more.
The content of the water-soluble dietary fiber is preferably 5.0 w / v% or less, more preferably 2.5 w / v% or less, and even more preferably 2.3 w / v% or less. Preferably, it is 2.0 w / v% or less. When the content of the water-soluble dietary fiber is not more than a predetermined value, the barrel aging aroma can be further strengthened and the cost can be reduced.

As a technique for setting the content of water-soluble dietary fiber in the beverage according to this embodiment within a predetermined range, as described later, a technique of mixing a predetermined amount of water-soluble dietary fiber in the mixing step can be mentioned.
The water-soluble dietary fiber content of the beverage according to this embodiment can be measured using a high performance liquid chromatograph (HPLC).
Specifically, when the water-soluble dietary fiber is indigestible glucan, indigestible dextrin and inulin, Japan Food Analysis Center “Points of component analysis for nutrition labeling (issued on October 20, 2007)” 76th It can measure based on the method described in -78 pages.

(Use ratio of malt)
In the case where the beverage according to this embodiment is a beer-taste beverage, for example, it is preferable to define the use ratio of malt as follows.
The malt refers to a germinated barley, wheat, rye, buckwheat or the like under predetermined conditions. The malt can be used in a germinated state or a state in which the malt is crushed to an appropriate size. In addition, while malt has a big influence on the taste (for example, umami) and fragrance of a beer taste drink, when making it ferment with alcohol, it becomes a nitrogen source and a carbon source which yeast can assimilate. In the present invention, it is preferable to use barley malt from the viewpoint of obtaining taste and aroma that are preferable as a beer-taste beverage.

As a use ratio of malt of a beer taste drink, 50% (50 mass%) or more is mentioned, for example, and it can be considered as 67% or more beer.
Here, the use ratio of malt refers to the use ratio of malt in raw materials excluding water and bitters (for example, hops). Also, beer is an alcoholic beverage with an alcohol content of less than 20% and fermented using malt, hops and water as raw materials, or malt, hops, water and wheat and other items specified by the enforcement order of the liquor tax law. Fermented raw materials (limited to those whose total weight of articles specified by the Ordinance for Enforcement of the Liquor Tax Law does not exceed 50% of the weight of malt) Ratio) is 67% or more.

(Alcohol degree)
For example, when the beverage according to the present embodiment is a beer-taste beverage, the alcohol content is not particularly limited. For example, when the beverage is a non-alcohol beer-taste beverage, 1% ("volume / volume%" or "v / v%"",Etc."). The strength of the irritating odor by increasing the content of 4-vinyl guaiacol is more prominent in the case of non-fermented beer-taste beverages that do not contain aroma components derived from fermentation. By applying it to a non-fermented beer-taste beverage, the effect of the present invention can be realized more.
Alcohol contained in the beer-taste beverage is not limited to those obtained by fermenting raw materials such as malt, but can also be added with drinking alcohol as needed, such as adjustment of drinker's preference and alcohol content. The kind, manufacturing method, raw material, etc. of the drinking alcohol to add are not specifically limited. For example, any one kind selected from various spirits such as shochu, brandy, vodka, raw material alcohol, etc., or a combination of two or more kinds can be added.
In addition, in this specification, a spirit refers to the spirit which is distilled liquor, and may differ from the spirit on liquor tax law. When the concentration of the alcohol obtained by fermenting the raw material is high, it can be diluted with water, water containing carbon dioxide gas or the like so as to have a desired alcohol content.

  The alcohol content of the beer-taste beverage according to the present embodiment is, for example, 8 of the revised BCOJ beer analysis method (published by the Japan Brewing Association, International Technical Committee of the Beer Sake Brewing Association [Analysis Committee] edited and revised in 2013). It can be measured based on the method described in 3 alcohols and the alcoholizer method.

(Foaming)
In the case of a beer-taste beverage, for example, the beverage according to this embodiment may be non-foaming, but is preferably foaming. If it does in this way, the refreshingness and cutting | disconnection of a beer taste drink can be improved. In the case of foaming, the gas pressure is preferably 1.8 kg / cm ² (20 ° C.) or more, more preferably 2.0 kg / cm ² or more (20 ° C.). If it does in this way, the refreshingness and cutting | disconnection of a beer taste drink can be improved. In addition, it is preferable to use a carbon dioxide gas as the gas for making the foaming property. When the gas pressure of the beer-taste beverage produced by fermentation is less than 1.8 kg / cm ² , the gas pressure is 1.8 kg / cm ² or more by performing carbonation or adding carbon dioxide-containing water. It can be.
The gas pressure of the beer-taste beverage according to the present embodiment is, for example, the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Sake Brewery Association [Analysis Committee] edited and revised in 2013). It can be measured by the method described in 21 gas pressure.

The beverage according to the present embodiment is a sweetener, a high-intensity sweetener, an antioxidant, a fragrance, an acidulant, a salt, a colorant and the like that are usually blended as a beverage within a range in which the intended effect of the present invention is not inhibited ( Hereinafter, it may be appropriately added as “additive”.
As the sweetener, for example, fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used.
Examples of the high-intensity sweetener include neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame and the like.
As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used.
Examples of acidulants include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid Etc. can be used.
Examples of salts that can be used include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.
As the colorant, for example, caramel pigment, anthocyanin, gardenia pigment, fruit juice pigment, vegetable pigment, synthetic pigment and the like can be used.
In addition, what was generally marketed can be used for an above described additive.

(Packed beverage)
The beverage according to this embodiment can be provided in various containers. By filling beverages in various containers, quality deterioration due to long-term storage can be suitably prevented.
In addition, what is necessary is just to be able to seal a container, and what is called can containers and barrel containers made from metal (aluminum or steel, etc.) can be applied. Moreover, a glass container, a plastic bottle container, a paper container, a pouch container, etc. can also be applied to the container. The capacity of the container is not particularly limited, and any one currently in circulation can be applied. In addition, it is preferable to apply a metal container because it can completely block gas, moisture and light and can maintain stable quality at room temperature for a long time.

  As described above, according to the beverage according to this embodiment, 4-vinyl guaiacol contains water-soluble dietary fiber, and 4-vinyl guaiacol is specified to be equal to or higher than a predetermined value. The irritating odor caused by is suppressed and the aged barrel aroma is strong. Moreover, according to the drink which concerns on this embodiment, a preferable flavor as a drink can be exhibited.

[Beverage production method]
Next, the manufacturing method of the drink which concerns on this embodiment is demonstrated.
The method for producing a beverage according to this embodiment includes a mixing step S1 and a post-processing step S2.

In the mixing step S1, water, 4-vinyl guaiacol, water-soluble dietary fiber, additives, and the like are appropriately added to the mixing tank to produce a mixed liquid. The addition of 4-vinyl guaiacol may be performed by adding a fragrance containing 4-vinyl guaiacol.
In this mixing step S1, the respective raw materials may be mixed and adjusted so that the content of 4-vinyl guaiacol and the content of water-soluble dietary fiber are in the above-mentioned predetermined ranges.

And in post-processing process S2, for example, processes, such as filtration, sterilization, and filling to a container, are selectively performed as needed.
In addition, the filtration process of post-processing process S2 can be performed with a general filter or a strainer. In addition, the sterilization treatment in the post-processing step S2 is preferably performed by plate sterilization from the viewpoint of the processing speed and the like, but can be applied without being limited thereto as long as the same treatment can be performed. Moreover, it is preferable that the filling process of post-processing process S2 is filled in the clean room which maintained the cleanliness to the extent normally performed in manufacture of a drink.
And the order of each process in post-processing process S2 is not specifically limited.

  In addition, each process performed by mixing process S1 and post-processing process S2 can be performed with the equipment generally used in order to manufacture RTD drink etc.

Moreover, the drink which concerns on this embodiment can also be manufactured by passing through a fermentation process. What is necessary is just to perform the method which passes through a fermentation process by a conventionally well-known method, and is as follows, for example as the outline.
First, in the pre-fermentation step, a pre-fermentation solution containing malt and raw materials other than malt, which are a nitrogen source and carbon source that can be assimilated by yeast, is prepared. Next, in the fermentation process, yeast is added to the pre-fermentation solution to perform alcoholic fermentation, and a post-fermentation solution containing ethanol (alcohol), a taste component, and an aroma component produced by the yeast is obtained. Next, in the post-fermentation process, a fermented beverage is finally obtained by performing filtration, sterilization, and the like of the post-fermentation solution.
In addition, when manufacturing a drink by passing through a fermentation process, content of 4-vinyl guaiacol can also be adjusted by selecting the kind of yeast or controlling fermentation conditions.

  As described above, according to the method for producing a beverage according to the present embodiment, it includes a step of adding 4-vinyl guaiacol and water-soluble dietary fiber to make 4-vinyl guaiacol a predetermined value or more. In addition, a pungent odor caused by 4-vinyl guaiacol is suppressed, and a beverage with strong barrel aging can be produced. Moreover, according to the manufacturing method of the drink which concerns on this embodiment, the drink which can exhibit a preferable flavor can be manufactured.

[Method for improving flavor of beverage]
Next, a method for improving the flavor of a beverage according to this embodiment will be described.
The method for improving the flavor of a beverage according to the present embodiment contains 4-vinyl guaiacol and water-soluble dietary fiber, and prepares 4-vinyl guaiacol to have a predetermined value or more.

  The content of 4-vinyl guaiacol in the target beverage is 0.2 mg / L or more, preferably 0.5 mg / L or more, more preferably 1.0 mg / L or more, and 1.5 mg. / L or more is more preferable. Further, the content of 4-vinyl guaiacol in the target beverage is preferably 4.0 mg / L or less, more preferably 3.0 mg / L or less, and 2.0 mg / L or less. Is more preferable.

  The content of water-soluble dietary fiber in the target beverage is preferably 0.5 w / v% or more, more preferably 0.7 w / v% or more, and 1.0 w / v% or more. Is more preferable. In addition, the content of water-soluble dietary fiber in the target beverage is preferably 5.0 w / v% or less, more preferably 2.5 w / v% or less, and 2.3 w / v% or less. More preferably, it is more preferably 2.0 w / v% or less.

  As described above, according to the method for improving the flavor of a beverage according to the present embodiment, the beverage contains 4-vinyl guaiacol and water-soluble dietary fiber, and 4-vinyl guaiacol is set to a predetermined value or more. -Suppresses the irritating odor caused by vinyl guaiacol and strengthens the barrel aging aroma. Moreover, according to the flavor improvement method of the drink which concerns on this embodiment, a flavor preferable as a drink can be exhibited.

  In addition, in the beverage according to the present embodiment, the beverage production method, and the beverage flavor improving method, the properties and conditions that are not explicitly described may be any conventionally known ones, and the effects obtained by the properties and conditions are obtained. Needless to say, it is not limited as long as it is played.

  Next, an example that satisfies the requirements of the present invention and a comparative example that is not so illustrated will be described, and the beverage, the method for producing a beverage, and the method for improving the flavor of the beverage according to the present invention will be described.

(Sample preparation)
[Test 1, Test 2]
A sample solution was prepared by mixing 4-vinyl guaiacol, indigestible glucan (fit fiber # 80: manufactured by Nippon Shokuhin Kako Co., Ltd.) and water as water-soluble dietary fiber.
In addition, about each sample, content of 4-vinyl guaiacol and content of water-soluble dietary fiber were as shown in Tables 1 and 2.

[Test 3]
4-vinyl guaiacol, water-soluble dietary fiber, and water were mixed to prepare a sample solution. As water-soluble dietary fiber, indigestible glucan (Fit Fiber # 80: manufactured by Nippon Food Chemical Co., Ltd.), indigestible dextrin (Pine Fiber: manufactured by Matsutani Chemical Industry Co., Ltd.), Inulin (Fuji FF: Fuji Nippon Seiko Co., Ltd.) Used).
In addition, about each sample, content of 4-vinyl guaiacol and content of water-soluble dietary fiber were as shown in Table 3.

[Test 4]
A predetermined amount of soybean peptide, flavor, acidulant, bitter, caramel pigment, soybean polysaccharide, vitamin C, and acesulfame K was added to carbonated water to produce a non-alcohol beer-taste beverage. Furthermore, while adding the fragrance | flavor containing 4-vinyl guaiacol, indigestible glucan (Fit fiber # 80: Nippon Shokuhin Kako Co., Ltd. product) was added to some samples as water-soluble dietary fiber.
In addition, about each sample, content of 4-vinyl guaiacol and content of water-soluble dietary fiber were as shown in Table 4.

(contents of the test)
4 trained specialized panels tasted each sample produced by the above method and scored 1 to 5 points in 5 points for “irritating odor” and “barrel aging aroma” according to the following evaluation criteria. The average value was calculated.
All evaluations were performed by drinking samples, and comprehensively evaluated the irritating odor and barrel aging aroma that was felt before, during, and after drinking the sample.

(Irritating odor: evaluation criteria)
5 points: The pungent odor is very strong.
4 points: Strong irritating odor.
3 points: There is an irritating odor.
2 points: There is a slight irritating odor.
1 point: No irritating odor.

(Aged barrel scent: Evaluation criteria)
5 points: Aged barrel scent is very strong.
4 points: Strong barrel aging incense.
3 points: Aged barrel scent.
2 points: There is a little barrel aging incense.
1 point: There is no barrel aging incense.

  Tables 1 to 4 show the standards of each sample and the results of each evaluation.

(Examination of test results)
Samples 1-1 to 1-6 are the results of changing the content of water-soluble dietary fiber while fixing the content of 4-vinyl guaiacol.
As is clear from confirming these results, Samples 1-2 to 1-6 contain 4-vinyl guaiacol and water-soluble dietary fiber, and the content of 4-vinyl guaiacol is a predetermined value or more. It was confirmed that the irritating odor was suppressed and the barrel aging aroma was strengthened.
On the other hand, since the sample 1-1 did not contain water-soluble dietary fiber, the pungent odor was strong and the barrel aging aroma was slight.

Samples 2-1 to 2-6 show the results when the content of water-soluble dietary fiber is fixed and the content of 4-vinyl guaiacol is changed.
As is clear from confirming these results, Samples 2-2 to 2-5 contain 4-vinyl guaiacol and water-soluble dietary fiber, and the content of 4-vinyl guaiacol is a predetermined value or more. It was confirmed that the irritating odor was suppressed and the barrel aging aroma was strengthened.
On the other hand, since sample 2-1 did not contain 4-vinyl guaiacol, the irritating odor was suppressed, but there was no barrel aging aroma.

Samples 3-1 to 3-3 are the results when the content of 4-vinyl guaiacol and the content of water-soluble dietary fiber are fixed and the type of water-soluble dietary fiber is changed.
As is clear from confirming these results, Samples 3-1 to 3-3 contain 4-vinyl guaiacol and water-soluble dietary fiber, and the content of 4-vinyl guaiacol is a predetermined value or more. Irrespective of the type of water-soluble dietary fiber, it was confirmed that the irritating odor was suppressed and the barrel aging aroma was strengthened.

Samples 4-1 and 4-2 are the results of changing the content of water-soluble dietary fiber while fixing the content of 4-vinyl guaiacol in a non-alcohol beer-taste beverage.
As is clear from confirming these results, Sample 4-2 contains 4-vinyl guaiacol and water-soluble dietary fiber, and the content of 4-vinyl guaiacol is not less than a predetermined value. While being suppressed, it was confirmed that the barrel aging incense was strengthened.
On the other hand, since sample 4-1 did not contain water-soluble dietary fiber, the pungent odor was strong and the barrel aging aroma was slight.

S1 mixing process S2 post-processing process

Claims (11)

Contains 4-vinyl guaiacol and water-soluble dietary fiber,
A beverage having a content of 4-vinyl guaiacol of 0.2 mg / L or more.   The beverage according to claim 1, wherein a content of the 4-vinyl guaiacol is 4.0 mg / L or less.   The beverage according to claim 1 or 2, wherein the content of the water-soluble dietary fiber is 0.5 w / v% or more.   The beverage according to any one of claims 1 to 3, wherein a content of the water-soluble dietary fiber is 5.0 w / v% or less.   The beverage according to any one of claims 1 to 4, wherein the water-soluble dietary fiber is at least one of indigestible glucan, indigestible dextrin, and inulin.   It is a carbonated drink, The drink of any one of Claims 1-5.   It is a beer taste drink, The drink of any one of Claims 1-6.   The beverage according to claim 7, wherein the beer-taste beverage is a non-fermented beer-taste beverage.   The beverage according to claim 8, wherein the non-fermented beer-taste beverage is a non-alcohol beer-taste beverage.   The manufacturing method of the drink including the process of making content of 4-vinyl guaiacol 0.2 mg / L or more and adding water-soluble dietary fiber. A flavor improvement method that suppresses the pungent odor of the beverage and strengthens the barrel aging aroma,
The method for improving the flavor of a beverage, wherein the content of 4-vinylguaiacol in the beverage is 0.2 mg / L or more, and water-soluble dietary fiber is added.

Images