JP2018148862A - Beer taste beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beer taste beverage excellent in coffee flavor sensation and fermentation feeling.SOLUTION: The beer taste beverage contains 4-vinylguaiacol and at least one kind of flavor component selected from the group consisting of furfuryl alcohol, 2-ethylpyrazine and 2,3-dimethylpyrazine and has a content of the 4-vinylguaiacol of 100 μg/L to 500 μg/L, a content of the furfuryl alcohol of 4 mg/L to 12 mg/L when the beverage contains the furfuryl alcohol, a content of the 2-ethylpyrazine of 5 μg/L to 40 μg/L when the beverage contains the 2-ethylpyrazine and a content of the 2,3-dimethylpyrazine of 5 μg/L to 40 μg/L when the beverage contains the 2,3-dimethylpyrazine.SELECTED DRAWING: None

Description

  The present invention relates to a beer-taste beverage.

  Various techniques have been disclosed so far for improving the flavor of beer-taste beverages. For example, Patent Document 1 uses malt as a raw material, mixes the malt and warm water to form a miche, a saccharification step that saccharifies the miche at a predetermined temperature for a predetermined time, and after saccharification The wort filtering step of filtering the mash and obtaining the wort, the step of boiling the wort to produce hot wort, removing the heat coagulum in the hot wort, cooling and fermenting And a process for producing a coffee-flavored sparkling liquor characterized in that coffee beans are added between the aforementioned miche forming step and the wort filtration step.

JP-A-11-75808

  An object of the present invention is to provide a beer-taste beverage that is particularly excellent in coffee feeling and fermentation feeling among flavors.

  The present invention contains 4-vinyl guaiacol and at least one fragrance component selected from the group consisting of furfuryl alcohol, 2-ethylpyrazine and 2,3-dimethylpyrazine, and contains 4-vinyl guaiacol. The amount is 100 μg / L or more and 500 μg / L or less, and when furfuryl alcohol is contained, the content of furfuryl alcohol is 4 mg / L or more and 12 mg / L or less, and contains 2-ethylpyrazine The content of 2-ethylpyrazine is 5 μg / L or more and 40 μg / L or less, and when 2,3-dimethylpyrazine is contained, the content of 2,3-dimethylpyrazine is 5 μg / L or more and 40 μg. This relates to beer-taste beverages that are / L or less.

  Since the beer-taste drink which concerns on this invention contains 4-vinyl guaiacol and a predetermined | prescribed aromatic component with specific content, it is what was excellent in coffee feeling and a feeling of fermentation.

  The beer-taste beverage according to the present invention preferably contains two or more selected from the group consisting of furfuryl alcohol, 2-ethylpyrazine and 2,3-dimethylpyrazine as the aroma component. Thereby, the feeling of coffee and the feeling of fermentation are further improved.

  The beer-taste beverage according to the present invention preferably contains furfuryl alcohol, 2-ethylpyrazine and 2,3-dimethylpyrazine as the aroma component. Thereby, the feeling of coffee and the feeling of fermentation are further improved.

  According to the present invention, it is possible to provide a beer-taste beverage excellent in coffee feeling and fermentation feeling.

  Hereinafter, embodiments for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

  In this specification, a beer-taste beverage means a beverage having a beer-like flavor, and beer, sparkling liquor, and other sparkling beer under the Sake Tax Act (Act No. 57 of June 3, 2008). Also includes liquors and liqueurs. The beer-taste beverage may be a beer-taste alcoholic beverage with an alcohol content of 1 v / v% or more, or a non-alcohol beer-taste beverage with an alcohol content of less than 1 v / v%. In the present specification, alcohol means ethanol unless otherwise specified.

  Examples of the beer-taste alcoholic beverage include those classified into beer, sparkling liquor, other sparkling liquors, and liqueurs according to the Liquor Tax Law (Act No. 57 of June 3, 2008).

  The alcohol content of the beer-taste alcoholic beverage is not particularly limited, and may be, for example, 1 v / v% or more and 20 v / v% or less. The lower limit of the alcohol content of the beer-taste alcoholic beverage may be, for example, 1 v / v% or more, 2 v / v% or more, 3 v / v% or more, 4 v / v% or more, 5 v / v% or more. Further, the upper limit of the alcohol content of the beer-taste alcoholic beverage is, for example, 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less. 6v / v% or less, 5v / v% or less, 4v / v% or less, 3v / v% or less.

  A non-alcohol beer-taste beverage is a beer-taste beverage that does not substantially contain alcohol. The alcohol content of the non-alcohol beer-taste beverage may be less than 1 v / v%, may be 0.5 v / v% or less, may be 0.1 v / v% or less, and is 0.005 v / v%. Or less (0.00 v / v%).

The beer-taste beverage according to the present embodiment may be effervescent or non-effervescent. The beer-taste beverage according to this embodiment is preferably effervescent. In this specification, foaming means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm ² ) or more, and non-foaming means that the gas pressure at 20 ° C. is 0.049 MPa (0 Less than 5 kg / cm ² ). In the case of foaming, the upper limit of the gas pressure may be about 0.235 MPa (2.4 kg / cm ² ).

  The beer-taste beverage according to the present embodiment may be a beer-taste beverage using malt as at least a part of the raw material, or a beer-taste beverage (non-malt beer-taste beverage) that does not use malt as a raw material. . It is preferable that the beer taste drink which concerns on this embodiment is a beer taste drink which used the malt for at least one part of the raw material.

  In the beer-taste beverage according to this embodiment, the malt use ratio is preferably 25 w / w% or more, more preferably 50 w / w% or more, still more preferably 67 w / w% or more, Even more preferably, it is 100 w / w%. Moreover, the malt use ratio may be less than 67 w / w%, may be less than 50 w / w%, and may be less than 25 w / w%.

  In the present specification, the “malt use ratio” is the ratio of the total weight of malt to the total weight of raw materials (excluding water and hops).

  In the present specification, “coffee feeling” refers to a fragrant characteristic such as roasted coffee beans. Moreover, in this specification, "fermentation feeling" means the sweet aromatic characteristic when brewing black beer.

  The beer-taste beverage according to the present embodiment contains 4-vinyl guaiacol and at least one fragrance component selected from the group consisting of furfuryl alcohol, 2-ethylpyrazine and 2,3-dimethylpyrazine, The content of 4-vinyl guaiacol is 100 μg / L or more and 500 μg / L or less, and when it contains furfuryl alcohol, the content of furfuryl alcohol is 4 mg / L or more and 12 mg / L or less, When ethylpyrazine is contained, the content of 2-ethylpyrazine is 5 μg / L or more and 40 μg / L or less, and when it contains 2,3-dimethylpyrazine, the content of 2,3-dimethylpyrazine is 5 μg / L or more and 40 μg / L or less.

  4-vinyl guaiacol is a known compound also called 4-vinyl-2-methoxyphenol. 4-vinyl guaiacol is an aroma component contained in beer-taste beverages such as beer. Further, 4-vinyl guaiacol is known to be a component that contributes to a smoky flavor. 4-vinyl guaiacol is produced by decarboxylation of ferulic acid, for example, when barley malt, wheat malt, or the like is used as a raw material to produce a beer-taste beverage through fermentation with a top fermentation yeast. As the 4-vinyl guaiacol, a commercially available product may be used, or a fragrance containing 4-vinyl guaiacol may be used.

  The content of 4-vinyl guaiacol in the beer-taste beverage according to this embodiment is 100 μg / L or more and 500 μg / L or less based on the total amount of the beer-taste beverage. The content of 4-vinyl guaiacol is preferably 100 μg / L or more and 400 μg / L or less, more preferably 150 μg / L or more and 350 μg / L or less, since the effects of the present invention are more remarkably exhibited. More preferably, it is 150 μg / L or more and 300 μg / L or less. Further, the content of the 4-vinyl guaiacol may be 100 μg / L or more, 150 μg / L or more, 180 μg / L or more, or 200 μg / L or more. The content of the 4-vinyl guaiacol may be 500 μg / L or less, 400 μg / L or less, 350 μg / L or less, 300 μg / L or less, or 250 μg / L or less.

  As a method of adjusting the content of 4-vinyl guaiacol in the beer-taste beverage according to the present embodiment to the above range, for example, when producing a beer-taste beverage by a conventional method, the content is 4 in the above range. -A method of adding vinyl guaiacol (the timing of addition can be arbitrarily set), a method of appropriately selecting a raw material type (for example, malt type) that increases the content of 4-vinyl guaiacol, Fermentation using yeast with high productivity (for example, yeast obtained by screening yeast using 4-vinyl guaiacol production ability as an index), control of charging process (for example, temperature setting of saccharification process, enzyme addition, etc.) ) To increase the amount of 4-vinylguaiacol produced, and a method of arbitrarily combining them. In the method of adding 4-vinyl guaiacol, the addition of 4-vinyl guaiacol may be performed by adding a fragrance containing 4-vinyl guaiacol.

  The content of 4-vinyl guaiacol in a beer-taste beverage can be measured, for example, by the SPME-GC-MS method, and the quantification is preferably performed by the standard addition method.

  Furfuryl alcohol is a known compound also called 2- (hydroxymethyl) furan. Furfuryl alcohol is an aroma component contained in beer-taste beverages such as beer. As the furfuryl alcohol, a commercially available product may be used, or a perfume containing furfuryl alcohol may be used.

  When the beer taste drink which concerns on this embodiment contains furfuryl alcohol, content of furfuryl alcohol is 4 mg / L or more and 12 mg / L or less on the basis of the whole quantity of beer taste drink. The content of the furfuryl alcohol is preferably 4 mg / L or more and 10 mg / L or less, more preferably 4 mg / L or more and 8 mg / L or less, since the effects of the present invention are more remarkably exhibited. preferable. The content of furfuryl alcohol may be 4 mg / L or more, or 5 mg / L or more. Moreover, 12 mg / L or less, 10 mg / L or less, or 8 mg / L or less may be sufficient as content of the said furfuryl alcohol.

  As a method for adjusting the content of furfuryl alcohol in the beer-taste beverage according to the present embodiment to the above range, for example, when producing a beer-taste beverage by a conventional method, the content of furfuryl is within the above range. A method of adding alcohol (addition time can be arbitrarily set), a method of appropriately selecting a raw material type (for example, malt type) that increases the content of furfuryl alcohol, a charging step, a fermentation step (for example, Examples thereof include a method of adjusting the amount of furfuryl alcohol produced by controlling the fermentation method and the like, and a method of arbitrarily combining them. In the method of adding furfuryl alcohol, the addition of furfuryl alcohol may be performed by adding a perfume containing furfuryl alcohol.

  The content of furfuryl alcohol in a beer-taste beverage can be measured, for example, by extracting with a solvent for extraction (for example, dichloromethane, etc.), then dehydrating and concentrating, and analyzing it using GC-MS, The quantification is preferably carried out by the standard addition method.

  2-Ethylpyrazine is an aroma component contained in beer-taste beverages such as beer. Further, 2-ethylpyrazine is known to be a component having a nut-like fragrance. As 2-ethylpyrazine, a commercially available product may be used, or a fragrance containing 2-ethylpyrazine may be used.

  When the beer taste drink which concerns on this embodiment contains 2-ethylpyrazine, content of 2-ethylpyrazine is 5 microgram / L or more and 40 microgram / L or less on the basis of the whole quantity of beer taste drink. The content of 2-ethylpyrazine is preferably 10 μg / L or more and 40 μg / L or less, and more preferably 10 μg / L or more and 20 μg / L or less, since the effects of the present invention are more remarkably exhibited. More preferred. The content of 2-ethylpyrazine may be 5 μg / L or more, 10 μg / L or more, or 15 μg / L or more. The content of 2-ethylpyrazine may be 40 μg / L or less, 30 μg / L or less, or 25 μg / L or less.

  As a method of adjusting the content of 2-ethylpyrazine in the beer-taste beverage according to the present embodiment to the above range, for example, when producing a beer-taste beverage by a conventional method, the content is set to 2 within the above range. -Method of adding ethylpyrazine (addition time can be arbitrarily set), method of appropriately selecting a raw material type (for example, malt type) that increases the content of 2-ethylpyrazine, charging step, fermentation step Examples thereof include a method of adjusting the production amount of 2-ethylpyrazine by controlling (for example, a fermentation method and the like) and a method of arbitrarily combining these. In the method of adding 2-ethylpyrazine, the addition of 2-ethylpyrazine may be performed by adding a fragrance containing 2-ethylpyrazine.

  The content of 2-ethylpyrazine in the beer-taste beverage can be measured by, for example, the SPME-GC-MS method, and the quantification is preferably performed by the standard addition method.

  2,3-dimethylpyrazine (2,3-dimethylpyrazine) is an aroma component contained in beer-taste beverages such as beer. In addition, 2,3-dimethylpyrazine is known to be a component having a nut-like aroma. 2,3-dimethylpyrazine may be a commercially available product or a perfume containing 2,3-dimethylpyrazine.

  When the beer-taste beverage according to this embodiment contains 2,3-dimethylpyrazine, the content of 2,3-dimethylpyrazine is 5 μg / L or more and 40 μg / L or less based on the total amount of the beer-taste beverage. . The content of 2,3-dimethylpyrazine is preferably 10 μg / L or more and 40 μg / L or less, and more preferably 10 μg / L or more and 30 μg / L or less, since the effects of the present invention are more remarkably exhibited. Is more preferable. The content of 2,3-dimethylpyrazine may be 5 μg / L or more, 10 μg / L or more, 15 μg / L or more, or 20 μg / L or more. Further, the content of 2,3-dimethylpyrazine may be 40 μg / L or less, 35 μg / L or less, or 30 μg / L or less.

  As a method of adjusting the content of 2,3-dimethylpyrazine in the beer-taste beverage according to this embodiment to the above range, for example, when producing a beer-taste beverage by a conventional method, the content is in the above range. A method of adding 2,3-dimethylpyrazine to the material (the timing of addition can be arbitrarily set) and a method of appropriately selecting a raw material type (for example, a type of malt) that increases the content of 2,3-dimethylpyrazine , A method of adjusting the production amount of 2,3-dimethylpyrazine by controlling a charging step and a fermentation step (for example, a fermentation method), and a method of arbitrarily combining them. In the method of adding 2,3-dimethylpyrazine, 2,3-dimethylpyrazine may be added by adding a fragrance containing 2,3-dimethylpyrazine.

  The content of 2,3-dimethylpyrazine in the beer-taste beverage can be measured, for example, by the SPME-GC-MS method, and the quantification is preferably performed by the standard addition method.

  The beer-taste beverage according to the present embodiment contains at least one aroma component selected from the group consisting of furfuryl alcohol, 2-ethylpyrazine and 2,3-dimethylpyrazine. Since the effect by this invention is exhibited more notably, the said beer taste drink is 2 or more types selected from the group which consists of furfuryl alcohol, 2-ethylpyrazine, and 2, 3- dimethylpyrazine as said aromatic component. It is preferable that it contains at least one selected from the group consisting of 2-ethylpyrazine and 2,3-dimethylpyrazine, more preferably furfuryl alcohol, 2-ethylpyrazine and More preferably, 2,3-dimethylpyrazine is included.

  The beer-taste beverage according to this embodiment may contain coloring agents, sweeteners, high-intensity sweeteners, antioxidants, fragrances, acidulants, salts, and the like that are usually blended in beverages. Examples of the colorant include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of the sweetener include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of the high-intensity sweetener include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium lithyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, and alitame. Examples of the antioxidant include vitamin C, vitamin E, and polyphenol. 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 Can be mentioned. Examples of the salts 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.

  The beer taste drink which concerns on this embodiment can be provided in a container. The container may be any container that can be sealed, and a so-called can container or barrel container made of metal (such as aluminum or steel) may be used. 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.

  The beer-taste beverage according to the present embodiment can be produced according to a conventional method, except that the content of 4-vinyl guaiacol and the aroma component in the beer-taste beverage is adjusted within a specific range. .

  The beer-taste beverage according to the present embodiment is, for example, a feed solution obtained by saccharifying the feed material by mixing the feed material, water, and, if necessary, an enzyme and various additives, and filtering the saccharified solution Moreover, it can manufacture by passing through the fermentation process which adds a brewer's yeast to a pre-fermentation liquid and ferments by adding the hops, boiling, cooling etc. as needed, and obtaining the pre-fermentation liquid. Moreover, as a post-fermentation process after the fermentation process, filtration, heating (sterilization), addition of alcohol, carbonation, or the like may be performed on the post-fermentation liquid obtained in the fermentation process.

  As the charged raw materials, wheat raw materials may be used, raw materials other than wheat raw materials may be used, and these may be used in combination at any ratio.

  A wheat raw material means wheat or a processed wheat product. Examples of wheat include barley, wheat, rye, oats, oats, pigeons, and oats. Examples of processed wheat products include wheat extract, malt, and malt extract. A wheat extract is obtained by extracting a wheat extract containing sugar and nitrogen from wheat. Malt is obtained by germinating wheat. The malt extract is obtained by extracting an extract containing sugar and nitrogen from malt. The wheat raw material may be processed (for example, roasted or the like) as necessary. Moreover, a wheat raw material may be used individually by 1 type, and may use multiple types together.

  The raw materials other than the wheat raw materials may be plant raw materials such as cereals, potatoes and beans, and may be saccharide raw materials (saccharides) such as starch, grits and liquid sugar. Examples of cereals include corn, rice, and cucumber. Examples of potatoes include potato and sweet potato. Examples of beans include soybeans and peas. Raw materials other than the wheat raw material may be subjected to processing (for example, roasting or the like) as necessary.

  Hereinafter, based on an Example, this invention is demonstrated more concretely. However, the present invention is not limited to the following examples.

[Test Example 1: Effect of 4-vinyl guaiacol]
Table 1 shows bitterings (manufactured by San-Ei Gen FFI Co., Ltd.) containing lactic acid (50%) (produced by Musashino Chemical Research Co., Ltd.), acesulfame potassium (manufactured by MC Food Specialties Co., Ltd.) and isoalpha acid in water. A base solution was prepared by adding to the content shown in FIG.

  Sensory evaluation was performed on the beer-taste beverages of Samples 1-1 to 1-8 prepared by adding 4-vinylguaiacol to the base solution so as to have the content shown in Table 2.

In sensory evaluation, four trained panels evaluated smoky, coffee feeling, and fermentation feeling in five stages based on the following indicators, and the average value was used as an evaluation score. The results are shown in Table 2. In the present specification, smoky means a burnt flavor when wood is beaten.
(Smoky: Evaluation criteria)
4 points: Smoky flavor is very strong.
3 points: Strong smoky flavor.
2 points: Smoky flavor.
1 point: There is a slight smoky flavor.
0 point: No smoky flavor.
(Coffee feeling: Evaluation criteria)
4 points: The coffee feeling is very good.
3 points: Excellent coffee feeling.
2 points: Coffee feeling.
1 point: There is a slight coffee feeling.
0 points: No coffee feeling.
(Fermentation: Evaluation criteria)
4 points: Fermentation feeling is very excellent.
3 points: Excellent fermentation feeling.
2 points: There is a feeling of fermentation.
1 point: There is a slight feeling of fermentation.
0 point: There is no fermentation feeling.

  The beer-taste beverages of Samples 1-3 to 1-7 in which the content of 4-vinyl guaiacol is 100 μg / L or more and 500 μg / L are the samples 1-1 to 1 in which the content of 4-vinyl guaiacol is less than 100 μg / L. Compared with the beer taste drink of 1-2 and the beer taste drink of sample 1-8 exceeding 500 μg / L, the coffee feeling and the fermentation feeling were more excellent while having a smoky flavor.

[Test Example 2: Effect of a combination of 4-vinyl guaiacol and furfuryl alcohol]
Sensory evaluation was performed on the beer-taste beverages of Samples 2-1 to 2-8 prepared by adding 4-vinyl guaiacol and furfuryl alcohol to the base solution so as to have the contents shown in Table 3.

  In the sensory evaluation, a panel of four trained persons evaluated coffee feeling and fermentation feeling in the same manner as in Test Example 1, and the average value was used as an evaluation score. The results are shown in Table 3.

  The beer-taste beverages of Samples 2-1 to 2-8 in which the content of 4-vinyl guaiacol is constant have a coffee feeling and a fermentation feeling when the content of furfuryl alcohol is 4 mg / L or more and 12 mg / L or less. It was better.

[Test Example 3: Effect of a combination of 4-vinyl guaiacol and 2-ethylpyrazine]
Sensory evaluation was performed on the beer-taste beverages of Samples 3-1 to 3-7 prepared by adding 4-vinyl guaiacol and 2-ethylpyrazine to the base solution so as to have the contents shown in Table 4.

The sensory evaluation was evaluated for nutty, coffee feeling and fermentation feeling by a panel of four trained persons. The coffee feeling and the fermentation feeling were evaluated by the same method as in Test Example 1, and the average value was used as the evaluation score. The nutty was evaluated in five levels based on the following indicators, and the average value was used as the evaluation score. The results are shown in Table 4. As used herein, nutty means a nutty flavor.
(Nutty: Evaluation criteria)
4 points: Nuts-like flavor is very strong.
3 points: Strong nutty flavor.
2 points: There is a nut-like flavor.
1 point: Slightly nutty flavor.
0 point: No nut-like flavor.

  The beer-taste beverages of Samples 3-1 to 3-7 with a constant 4-vinyl guaiacol content have a nut-like flavor when the 2-ethylpyrazine content is 5 μg / L to 40 μg / L. While having it, the coffee feeling and the fermentation feeling were even more excellent.

[Test Example 4: Effect of a combination of 4-vinyl guaiacol and 2,3-dimethylpyrazine]
Sensory evaluation was performed on the beer-taste beverages of Samples 4-1 to 4-7 prepared by adding 4-vinyl guaiacol and 2,3-dimethylpyrazine to the base solution so as to have the contents shown in Table 5. .

  The sensory evaluation was evaluated for nutty, coffee feeling and fermentation feeling by a panel of four trained persons. The coffee feeling and the fermentation feeling were evaluated by the same method as in Test Example 1, and the average value was used as the evaluation score. The nutty was evaluated in the same manner as in Test Example 3, and the average value was used as the evaluation score. The results are shown in Table 5.

  The beer-taste beverages of Samples 4-1 to 4-7 in which the content of 4-vinyl guaiacol is constant are nut-like when the content of 2,3-dimethylpyrazine is 5 μg / L to 40 μg / L. While having a flavor, the coffee feeling and the fermentation feeling were even more excellent.

[Test Example 5: Effect of combining aroma components]
Samples 5-1 to 5-3 prepared by adding 4-vinyl guaiacol, furfuryl alcohol, 2-ethylpyrazine and 2,3-dimethylpyrazine to the above base solution so as to have the contents shown in Table 6 Sensory evaluation was performed on beer-taste beverages.

  The sensory evaluation was evaluated for coffee feeling and fermentation feeling by a panel of four trained persons. The coffee feeling and the fermentation feeling were evaluated by the same method as in Test Example 1, and the average value was used as the evaluation score. The results are shown in Table 6. Moreover, it shows in Table 6 also about the evaluation result of the above-mentioned sample 2-4, 3-4, and the beer taste drink of 4-4.

  As shown in Table 6, the beer-taste beverages of Samples 5-2 to 5-3 containing 4-vinyl guaiacol and furfuryl alcohol and further containing 2-ethylpyrazine or 2,3-dimethylpyrazine are 2-ethyl Compared with the beer-taste drink of sample 2-4 which does not contain pyrazine and 2,3-dimethylpyrazine, the beer taste of fermentation is much better, and the beer of samples 3-4 and 4-4 which do not contain furfuryl alcohol Compared to a taste beverage, the coffee feeling and the fermented feeling were even better.

  In addition, the beer-taste beverage of Sample 5-1 containing 4-vinyl guaiacol and further containing furfuryl alcohol, 2-ethylpyrazine and 2,3-dimethylpyrazine is the above-described Samples 2-4, 3-4, Compared with the beer-taste beverages of 4-4 and 5-2 to 5-2, the coffee feeling and the fermentation feeling were much more excellent.

[Test Example 6: Effect of combining aroma components in beer-taste beverage]
Sample 6 prepared by adding 4-vinyl guaiacol, furfuryl alcohol, 2-ethylpyrazine and 2,3-dimethylpyrazine to a commercially available beer-taste beverage (commercial product A) so as to have the contents shown in Table 7 Sensory evaluation was performed on 1 beer-taste beverage. Further, as a comparative control, the commercial product A was also subjected to sensory evaluation. In addition, the commercial item A is a commercially available black beer.

  The sensory evaluation was evaluated for coffee feeling and fermentation feeling by a panel of four trained persons. The coffee feeling and the fermentation feeling were evaluated by the same method as in Test Example 1, and the average value was used as the evaluation score. The results are shown in Table 7.

  The content of furfuryl alcohol in the commercial product A was measured by extracting the commercial product A with dichloromethane, then dehydrating and concentrating it, and analyzing by GC-MS. Further, the contents of 4-vinyl guaiacol, 2-ethylpyrazine and 2,3-dimethylpyrazine in the commercial product A were measured by the SPME-GC-MS method. The measurement results are shown in Table 7.

  The beer-taste beverage of Sample 6-1 was superior in coffee feeling and fermentation feeling compared to the commercial product A in which 4-vinyl guaiacol and the predetermined aroma component did not have a specific content.

Claims (3)

4-vinyl guaiacol,
Containing at least one fragrance component selected from the group consisting of furfuryl alcohol, 2-ethylpyrazine and 2,3-dimethylpyrazine,
The 4-vinyl guaiacol content is 100 μg / L or more and 500 μg / L or less,
When the furfuryl alcohol is contained, the content of the furfuryl alcohol is 4 mg / L or more and 12 mg / L or less,
When the 2-ethylpyrazine is contained, the content of the 2-ethylpyrazine is 5 μg / L or more and 40 μg / L or less,
When the 2,3-dimethylpyrazine is contained, the content of the 2,3-dimethylpyrazine is 5 μg / L or more and 40 μg / L or less.
Beer taste drink.   The beer taste drink of Claim 1 containing 2 or more types selected from the group which consists of furfuryl alcohol, 2-ethylpyrazine, and 2, 3- dimethyl pyrazine as said aroma component.   The beer taste drink according to claim 1 or 2 containing furfuryl alcohol, 2-ethylpyrazine, and 2,3-dimethylpyrazine as said fragrance ingredient.