JP2018183124A - Beer-like sparkling drink, and method of manufacturing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beer-like sparkling drink improved in sharpness, and a method of manufacturing the same.SOLUTION: A beer-like sparkling drink has a concentration X of β-citronellol, and a concentration Y of geraniol which satisfy the following formula (1). The method of manufacturing a beer-like sparkling drink having a concentration X of β-citronellol, and a concentration Y of geraniol which satisfy the following formula (1) includes: a charging process of heating a mixture containing a fermentation raw material and a raw material water to prepare a sugar solution by saccharizing a starchy material, and thereafter boiling the obtained sugar solution to prepare a fermentation raw material liquid by thereafter removing at least one part of a solid content; and a fermentation process of fermenting by inoculating a beer yeast to the fermentation raw material liquid, where one substance or more selected from the group consisting of hop, geraniol, and β-citronellol are added to the fermentation raw material liquid at any time of after the charging process. The formula (1) is expressed by Y≥1.2X (X≥5ppb, Y≥6ppb).SELECTED DRAWING: None

Description

  The present invention relates to a beer-like sparkling beverage with good sharpness and a method for producing the same.

  Beer-like sparkling beverages such as beer and sparkling liquor have unique bitterness and aroma, and are characterized by a feeling of thirst and drinkability. Many methods have been reported for improving the flavor and quality of beer-like sparkling beverages by changing the type and composition of raw materials represented by malt and hops, the production method, the type of yeast used for fermentation, and the like. In particular, “Kire” and “Koku” are important qualities of beer-like sparkling beverages, and are generally in a trade-off relationship with each other. For this reason, for example, in beer-like sparkling beverages using malt, reducing the extract content of the beverage, for example, by reducing the malt use ratio, the richness tends to become weak, but the sharpness can be improved. .

  Hops contain a wide variety of substances, and the bitterness and aroma typical of beer in beer are mainly derived from the bitterness and flavor components of hops. The hop-derived aroma component imparted to the beverage when hops are used as a raw material is also affected by hop varieties, pretreatment, hop addition timing, and the like. For example, in Patent Document 1, a heat-treated hop is added during standing in a whirlpool tank after boiling of wort or during main fermentation, and linalool (Linalool) among hop-derived bitterness components and aroma components is particularly preferred. ), Geranyl acetate, β-Citronellol, Geraniol, iso-α acid, and S-fraction content within a specific range, so that a fruity hop aroma can be obtained. It is described that a fermented beer-like sparkling beverage can be produced that is coordinated and less harsh. In addition, Patent Document 2 can sufficiently and stably impart the original flavor and taste of a hop component to a fermented beer-like sparkling beverage by using hops that have been freeze-dried without being dried after harvest. Have been described. In addition, Patent Document 3 describes that fermented beer-like effervescent beverages fermented with brewer's yeast even when the same hop is used by fermenting using only wine yeast instead of brewer's yeast that is normally used. The ratio of the β-citronellol content to the geraniol content ([β-citronellol content] / [geraniol content]) is small, and it is described that a fermented beer-like sparkling beverage containing a citrus flavor can be produced. .

JP 2013-132272 A Japanese Patent Laying-Open No. 2015-47135 JP 2013-135635 A

  An object of the present invention is to provide a beer-like sparkling beverage with good sharpness and a method for producing the same.

  The present inventors have found that by adjusting the concentration ratio of geraniol and β-citronellol within a specific range among the aroma components derived from hops, it is possible to improve the sharpness of beer-like sparkling beverages, and the present invention Completed.

The beer-like sparkling beverage according to the present invention, the method for producing a beer-like sparkling beverage, and the method for improving the sharpness of the beer-like sparkling beverage are the following [1] to [8].
[1] A beer-like sparkling beverage containing geraniol and β-citronellol, wherein β-citronellol concentration X and geraniol concentration Y satisfy the following formula (1).

Formula (1): Y ≧ 1.2X (X ≧ 5 ppb, Y ≧ 6 ppb)

[2] The beer-like sparkling beverage according to [1], wherein the β-citronellol concentration X is 5 to 60 ppb.
[3] The beer-like sparkling beverage according to [1] or [2], wherein the geraniol concentration Y is 6 to 100 ppb.
[4] The beer-like sparkling beverage according to any one of [1] to [3], wherein the bitterness value is 60 or less.
[5] The beer-like sparkling beverage according to any one of [1] to [4], which is a fermented beer-like sparkling beverage.
[6] After heating the mixture containing the fermentation raw material and raw water, saccharifying the starch and preparing the sugar solution, the obtained sugar solution is boiled, and then at least a part of the solid content is removed. A preparation process for preparing a fermentation raw material liquid;
It has a fermentation process of inoculating and fermenting beer yeast to the fermentation raw material liquid,
At any point after the charging step, one or more selected from the group consisting of hops, geraniol, and β-citronellol is added to the fermentation raw material liquid,
A method for producing a beer-like sparkling beverage, comprising geraniol and β-citronellol, wherein a concentration X of β-citronellol and a concentration Y of geraniol satisfy the above formula (1). .
[7] The method for producing a beer-like sparkling beverage according to [6], wherein at least one selected from the group consisting of hop, geraniol, and β-citronellol is added to the fermentation broth after the fermentation step.
[8] The concentration X of β-citronellol and the concentration Y of geraniol are represented by the following formula (1):
Formula (1): Y ≧ 1.2X (X ≧ 5 ppb, Y ≧ 6 ppb)
The method of improving the sharpness of a beer-like sparkling beverage characterized by adjusting so that it may satisfy | fill.

  According to the present invention, a beer-like sparkling beverage with good sharpness can be provided.

  In the present invention and the present specification, a “beer-like sparkling beverage” means a flavor, taste and texture equivalent to or similar to beer regardless of the alcohol content or the presence or absence of malt, and a high It means a sparkling beverage with thirst / drinkability. That is, the beer-like sparkling beverage may be an alcoholic beverage, or a so-called non-alcoholic beverage or low-alcoholic beverage having an alcohol content of less than 1% by volume. Moreover, the drink which uses malt as a raw material may be sufficient, the drink which does not use malt as a raw material may be sufficient, the drink manufactured through a fermentation process may be sufficient, and the drink manufactured without passing through a fermentation process It may be. Specific examples of beer-like sparkling beverages include beer, sparkling liquor made from malt, sparkling alcoholic beverages that do not use malt, low alcohol sparkling beverages, and non-alcohol beer. In addition, liqueurs obtained by mixing malt as a raw material and a beverage produced through a fermentation process with an alcohol-containing distillate may be used. The alcohol-containing distillate is a solution containing an alcohol obtained by a distillation operation, and may be, for example, a raw material alcohol such as spirits, whiskey, brandy, vodka, rum, tequila, gin, or shochu. Sake etc. can be used.

  In the present invention and the specification of the present application, “clear” means “there is a difference in flavor (taste, aroma) and no protruding flavor remains”. “Good sharpness” means that there is a difference in taste and there is no taste remaining after drinking, and “bad” means that the taste remains in the oral cavity for a long time after drinking.

  The beer-like sparkling beverage according to the present invention contains geraniol and β-citronellol, and the concentration X of β-citronellol and the concentration Y of geraniol satisfy the following formula (1).

Formula (1): Y ≧ 1.2X (X ≧ 5 ppb, Y ≧ 6 ppb)

  Both β-citronellol and geraniol are monoterpene alcohols contained in hops and are aromatic components generally contained in beer. The beer-like sparkling beverage according to the present invention has a geraniol concentration of 6 ppb (6 μg / L) or more, a β-citronellol concentration of 5 ppb (5 μg / L) or more, and a geraniol concentration of 1.2 times the β-citronellol concentration. More than that. By adjusting the concentration of geraniol and β-citronellol within this range, the sharpness of the beer-like sparkling beverage can be improved. Thus, since the beer-like sparkling beverage according to the present invention has improved sharpness, it is particularly suitable as a beer-like sparkling beverage for experiencing the sharpness.

  Conventionally, it is thought that so-called taste components only contribute to the sharpness of beer, and not only the taste components but also the content and content ratio of hop-derived aroma components are involved in the sharpness. This is the first finding found by the present inventors.

  The β-citronellol concentration of the beer-like sparkling beverage according to the present invention is not particularly limited as long as the formula (1) is satisfied. Since a higher sharpening effect can be obtained, the β-citronellol concentration of the beer-like sparkling beverage according to the present invention is preferably 5 to 60 ppb, and more preferably 10 to 60 ppb. Moreover, since the flavor balance like beer is also better, it is especially preferable that the β-citronellol concentration of the beer-like sparkling beverage according to the present invention is 20 to 40 ppb.

  The geraniol concentration of the beer-like sparkling beverage according to the present invention is not particularly limited as long as the formula (1) is satisfied. Since a higher sharpening effect is obtained, the geraniol concentration of the beer-like sparkling beverage according to the present invention is preferably 6 to 100 ppb, and more preferably 18 to 100 ppb. Moreover, since the flavor balance like beer is also better, it is especially preferable that the β-citronellol concentration of the beer-like sparkling beverage according to the present invention is 24 to 48 ppb.

  If the content of only β-citronellol increases, the astringency becomes stronger and the sharpness is worsened. However, when the amount of geraniol satisfying the formula (1) is contained together with β-citronellol, the astringency derived from β-citronellol is masked, and the sharpness is sufficiently improved.

  When the content of only geraniol increases, the floral scent unique to geraniol becomes too strong, and the beer-likeness is impaired. However, when both β-citronellol of 5 ppb or more are contained, the feeling of floral is suppressed and the beer-likeness is hardly impaired.

  If the bitter taste of the beer-like sparkling beverage is too strong, it may be difficult to obtain the sharpening effect of the present invention. For this reason, the bitterness value of the beer-like sparkling beverage according to the present invention is preferably 60 or less, and more preferably 45 or less. The bitterness value of a beer-like sparkling beverage can be measured, for example, by the EBC method (Beer Brewery Association: “Beer Analysis Method” 8.15 1990).

  The measuring method of the density | concentration of (beta) -citronellol and geraniol of a beer-like sparkling drink is not specifically limited. For example, the concentration of β-citronellol is determined by gas chromatograph-mass spectrometry (GC / MS) after adsorbing β-citronellol in the beverage to the stirring branch by the stirring branch adsorption extraction method (SBSE method: Stir Bar Sorptive Extraction). Can be measured. Similarly, the concentration of geraniol can be measured by the SBSE method and GC / MS.

  Since β-citronellol and geraniol are monoterpene alcohols originally contained in hops, a fermented beer-like sparkling beverage containing β-citronellol and geraniol can be produced by using hops as raw materials. In addition to hops, processed hop products containing β-citronellol and geraniol such as hop extract can also be used as raw materials. The hop or hop processed product used as a raw material for increasing the content of β-citronellol and geraniol in the beverage may be any hop variety, but the hop variety having a relatively high content of β-citronellol and geraniol. Is preferably used. Hereinafter, hops and processed hop products may be collectively referred to as “hop raw materials”.

  Also by adding β-citronellol or geraniol as an additive as it is, a beer-like sparkling beverage in which the concentrations of β-citronellol and geraniol satisfy the above formula (1) can be produced. Β-citronellol to be added as an additive may be β-citronellol that is synthetic or extracted / purified from a natural product, or may be a fragrance containing β-citronellol. The geraniol added as an additive may be a geraniol that is synthetic or extracted / purified from a natural product, or a fragrance containing geraniol. As a fragrance | flavor containing (beta) -citronellol and geraniol, a hop fragrance | flavor etc. are mentioned, for example.

  The beer-like sparkling beverage according to the present invention is a general fermented beer-like sparkling beverage or non-fermented beer-like sparkling beverage, except that the concentrations of β-citronellol and geraniol are adjusted to satisfy the above formula (1). Can be produced in the same manner. Then, after explaining the manufacturing method of a general fermented beer-like sparkling beverage and a non-fermenting beer-like sparkling beverage, a method of adjusting the concentrations of β-citronellol and geraniol to satisfy the above formula (1) will be explained. .

  The fermented beer-like sparkling beverage produced through the fermentation process can be generally produced through the steps of preparation (fermentation raw material liquid preparation), fermentation, storage, and filtration.

  First, as a preparation process (fermentation raw material liquid preparation process), a fermentation raw material liquid is prepared from 1 or more types selected from the group which consists of a grain raw material and a saccharide raw material. Specifically, the mixture containing the fermentation raw material and raw water is heated, the starch is saccharified to prepare a sugar solution, then the obtained sugar solution is boiled, and then at least a part of the solid is removed. To prepare a fermentation raw material liquid.

  First, a mixture containing at least one of a grain raw material and a sugar raw material and raw water is prepared and heated, and a starch solution such as a grain raw material is saccharified to prepare a sugar solution. As a raw material of the sugar liquid, only the grain raw material may be used, only the sugar raw material may be used, or both may be used in combination. Examples of the grain raw material include barley, wheat, wheat such as malt, beans such as rice, corn, and soybean, and potatoes. The grain raw material can be used as a grain syrup, a grain extract or the like, but is preferably used as a ground grain product obtained by a grinding process. Grain pulverization can be carried out by a conventional method. As the pulverized cereal, a pulverized pulverized product, corn starch, corn grits or the like may be subjected to a treatment usually performed before and after the pulverization treatment. In the present invention, the pulverized grain used is preferably a malt pulverized product. By using the pulverized malt, it is possible to produce a fermented beer-like sparkling beverage with a clearer beer character. The malt pulverized product may be any product obtained by germinating barley, for example, Nijo barley, by a conventional method, drying it, and then pulverizing it to a predetermined particle size. Moreover, as a grain raw material used in this invention, one type of grain raw material may be sufficient, and what mixed several types of grain raw material may be sufficient. For example, pulverized malt may be used as the main material, and pulverized rice or corn may be used as the auxiliary material. Examples of the saccharide raw material include saccharides such as liquid sugar.

  Since the sharpening effect of the present invention is more effectively exhibited, the beer-like sparkling beverage according to the present invention preferably uses at least a grain raw material as a fermentation raw material, and 50% or more of the fermentation raw material is a grain raw material. Some are more preferable, and 80% or more of the fermentation raw material is more preferably a grain raw material. Among them, 50% or more of the fermentation raw material is malt, that is, the malt ratio (ratio of malt in the fermentation raw material (mass)) is preferably 50% or more, and the malt ratio is 67% or more. Preferably, the malt ratio is 100%.

  You may add grain raw materials etc. and auxiliary materials other than water to the said mixture. Examples of the auxiliary material include hops, dietary fiber, yeast extract, fruit juice, bitters, coloring agents, herbs, and fragrances. Moreover, enzyme agents, such as saccharification enzymes, such as (alpha) -amylase, glucoamylase, and pullulanase, and protease, can be added as needed.

  The saccharification treatment is performed using an enzyme derived from a grain raw material or the like, or an enzyme added separately. The temperature and time during the saccharification treatment include the type of cereal raw material used, the proportion of cereal raw material in the entire fermentation raw material, the type of enzyme added and the amount of the mixture, the quality of the desired fermented beer-like sparkling beverage, etc. It is adjusted as appropriate in consideration. For example, the saccharification treatment can be performed by a conventional method such as holding a mixture containing grain raw materials and the like at 35 to 70 ° C. for 20 to 90 minutes.

  By boiling the sugar solution obtained after the saccharification treatment, a boiled juice (boiled sugar solution) can be prepared. The sugar solution is preferably filtered before boiling, and the obtained filtrate is preferably boiled. Moreover, you may boil this using the thing which added warm water to the malt extract instead of the filtrate of this sugar liquid. The boiling method and its conditions can be determined as appropriate.

  A fermented beer-like sparkling beverage having a desired flavor can be produced by appropriately adding herbs before boiling treatment or during boiling treatment. For example, by adding hops before boiling treatment or during boiling treatment and boiling treatment in the presence of hops, the flavor and aroma components of hops, particularly bitter components can be efficiently boiled. The addition amount of hops, the addition mode (for example, adding in several steps) and the boiling conditions can be determined as appropriate.

  The boiled juice obtained after the boiling treatment contains cocoons such as proteins produced by precipitation. Therefore, at least a part of solid content such as rice cake is removed from the broth. The removal of the soot may be performed by any solid-liquid separation process, but in general, the precipitate is removed using a tank called a whirlpool. The temperature of the broth in this case should just be 15 degreeC or more, and is generally performed at about 50-100 degreeC. The broth (filtrate) after removing the koji is cooled to an appropriate fermentation temperature with a plate cooler or the like. The broth after removing this koji becomes the fermentation raw material liquid.

  Next, as a fermentation process, yeast is inoculated into the cooled fermentation raw material liquid to perform fermentation. The cooled fermentation raw material liquid may be subjected to the fermentation process as it is, or may be subjected to the fermentation process after adjusting to a desired extract concentration. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts used for producing alcoholic beverages. Although it may be a top fermentation yeast or a bottom fermentation yeast, it is preferably a bottom fermentation yeast because it can be easily applied to large-scale brewing facilities.

  Furthermore, as a sake storage process, the obtained fermented liquor is aged in a storage tank, stored and stabilized under a low temperature condition of about 0 ° C., and then filtered as a filtration process. The target fermented beer-like sparkling beverage can be obtained by removing yeast and proteins insoluble in the temperature range. The said filtration process should just be a method which can filter and remove yeast, for example, diatomaceous earth filtration, filter filtration with a filter whose average pore diameter is about 0.4-1.0 micrometer etc. are mentioned.

  β-citronellol and geraniol are as volatile as other monoterpene alcohols. For this reason, when hops are added during the boiling process of the wort in the preparation step, most of it is volatilized. Therefore, when only hop raw material is used as a raw material containing β-citronellol and geraniol, the liquid temperature is lowered to some extent after boiling in place of hop added during boiling treatment or in addition to hop added during boiling treatment. At that time, a hop raw material containing β-citronellol and geraniol is added. By adding the hop raw material after the boiling treatment (post-addition), a fermented beer-like sparkling beverage having a β-citronellol concentration of 5 ppb or more and a geraniol concentration of 6 ppb or more can be produced.

  The timing of adding the hop raw material containing β-citronellol and geraniol may be any time after the boiling treatment, but since the liquid temperature is sufficiently low and volatilization of β-citronellol etc. can be more sufficiently suppressed, after the charging step It is preferable to be at any point in time. Geraniol is decomposed into β-citronellol and the like by yeast during fermentation. For this reason, the density | concentration of (beta) -citronellol and geraniol can be adjusted to the range which satisfy | fills said Formula (1) also by adjusting the time which adds a hop raw material. For example, a fermented beer-like sparkling beverage containing a sufficient amount of geraniol can be produced by adding a hop raw material containing β-citronellol and geraniol after the charging step. Hop raw material containing β-citronellol and geraniol may be added to the fermentation raw material liquid before inoculating the yeast, may be added to the fermentation raw material liquid together with the yeast, or added to the fermentation raw material liquid after inoculating the yeast Alternatively, it may be added to the fermentation broth during fermentation, or may be added to the fermentation broth after the end of the main fermentation (after the end of the fermentation step).

  In the case where β-citronellol and / or geraniol is added as an additive instead of or together with the hop raw material containing β-citronellol and geraniol, the fermented raw material liquid or fermentation liquid having a sufficiently low liquid temperature is added. It is preferable to add. For example, β-citronellol and / or geraniol may be added to the fermentation raw material liquid before inoculating the yeast, may be added to the fermentation raw material liquid together with the yeast, or added to the fermentation raw material liquid after inoculating the yeast. Alternatively, it may be added to the fermentation broth during fermentation, or may be added to the fermentation broth after the end of the main fermentation (after the end of the fermentation step).

  In general, a non-fermented beer-like sparkling beverage produced without undergoing a fermentation process can be produced by a method (preparation method) of mixing raw materials. For example, specifically, it can manufacture by the mixing process which prepares a preparation liquid by mixing each raw material, and the gas introduction process which adds a carbon dioxide gas to the obtained preparation liquid.

  First, in a preparation process, a preparation liquid is prepared by mixing raw materials. In the blending step, it is preferable to prepare a blended liquid in which all raw materials other than carbon dioxide gas are mixed. The order of mixing the raw materials is not particularly limited. All the raw materials may be added simultaneously to the raw material water, or the raw materials may be added sequentially, such as by adding the raw materials remaining after dissolving the previously added raw materials. In addition, for example, raw material water may be mixed with solid (for example, powdered or granular) raw material and alcohol. The solid raw material is previously prepared as an aqueous solution, and these aqueous solution, alcohol, and raw water as required. You may mix.

  When insoluble matters are generated in the preparation liquid prepared in the preparation step, it is preferable to perform a process of removing insoluble matters such as filtration on the preparation liquid before the gas introduction step. The insoluble matter removal treatment is not particularly limited, and can be performed by a method usually used in the technical field such as a filtration method or a centrifugal separation method. In the present invention, insoluble matters are preferably removed by filtration, and more preferably removed by diatomaceous earth filtration.

  Next, as a gas introduction step, carbon dioxide gas is added to the preparation liquid obtained in the preparation step. Thereby, a non-fermented beer-like sparkling beverage is obtained. By adding carbonic acid, a refreshing feeling similar to that of beer is given. Carbon dioxide can be added by a conventional method. For example, the preparation liquid obtained by the preparation process and carbonated water may be mixed, and carbon dioxide may be directly added to the preparation liquid obtained by the preparation process and dissolved.

  After adding a carbon dioxide gas, you may perform the process which removes insoluble matters, such as filtration, with respect to the obtained non-fermented beer-like sparkling beverage. The insoluble matter removal treatment is not particularly limited, and can be performed by a method usually used in the technical field.

  When the beer-like sparkling beverage according to the present invention is a non-fermented beer-like sparkling beverage, β-citronellol and geraniol contained in the raw material to be used are brought into the final beverage as they are. For this reason, the beer-like effervescent drink with which the density | concentration of (beta) -citronellol and geraniol satisfy | fills said Formula (1) can be manufactured by adjusting the quantity of the hop raw material used as a raw material, (beta) -citronellol, and geraniol.

  The beer-like sparkling beverage according to the present invention is directly added to a hop raw material, β-citronellol and geraniol to beer-like sparkling beverages produced by various production methods, and the β-citronellol concentration and geraniol of the beverage are added. It can also be manufactured by adjusting the concentration so as to satisfy the formula (1). That is, in any of a fermented beer-like sparkling beverage and a non-fermented beer-like sparkling beverage, improving the sharpness by adjusting the β-citronellol concentration and geraniol concentration of the beverage to satisfy the above formula (1). Can be made.

  EXAMPLES Next, although an Example and a reference example are shown and this invention is demonstrated further in detail, this invention is not limited to a following example etc.

<Measurement of concentration of β-citronellol and geraniol>
In the subsequent experiments, the concentrations of β-citronellol and geraniol were measured by using a stirring branch adsorption extraction method (SBSE method: Stir Bar Sorptive Extraction). Specifically, β damascon as an internal standard was added to the sample to be measured so as to be 0.1 ppb, and then diluted 5-fold, and 20 mL of the diluted sample was collected in a 30 mL vial. Stirring branch (length = 20 mm; Twister (trade name); Gerster, Germany) coated with 47 μL of PDMS (polydimethylsiloxane) was put in the vial, the lid was closed, and the mixture was stirred at 40 ° C. for 2 hours and stirred. Each aromatic component was adsorbed on the branch. Next, the stirring branch is taken out of the vial, and after removing water drops completely, a thermal desorption unit (Thermal Desorption Unit (TDU); manufactured by Gerstel) and a programmable temperature-evaporation inlet (Programmable temperature-vaporization inlet; CIS4; manufactured by Gerstel) Was inserted into a GC-MS equipped with The GC-MS conditions are as follows.

Apparatus: Gas chromatograph apparatus 6890 (manufactured by Agilent Technologies)
Detector: MSD5973N quadrupole mass spectrum (manufactured by Agilent Technologies)
Column: DB-WAX capillary column (length: 60 m, inner diameter: 0.25 mm, film thickness: 0.25 μm, manufactured by Agilent Technologies)
Inlet: 250 ° C. Pulsed splitless injection mode (pulsed splitless injection mode)
Injection volume: 1 μL
Carrier gas: Helium (1 mL / min)
Column temperature setting: 40 ° C (5 minutes hold)-(3 ° C / min)-240 ° C (20 minutes)
Mass-to-charge ratio: 30-350 (m / z) Ionization conditions: 70 eV, single ion-monitoring (SIM) mode
Quantification method: It was carried out by comparing the peak area area of each aroma component with the peak area area of the internal standard product.

<Bitterness value>
In the subsequent experiments, the bitterness value of the beer-like sparkling beverage was measured according to the EBC method.

<Sensory evaluation>
In subsequent experiments, the sensory evaluation of the sharpness and beer-likeness of the beer-like sparkling beverage was performed as follows.
Specifically, a panel of five people gave the beer-like sparkling beverage the sharpness and beer-likeness, with the following control sample having 3 points, 1 point being very weak compared to the control sample, 2 points being the control Feels weaker than the sample, 3 points feel the same as the control sample, 4 points feel stronger than the control sample, 5 points feel very strong compared to the control sample did. The evaluation score of each sample was the average value of the evaluation scores of five panels. In addition, it was defined as “good sharpness: there is a drop in taste and there is no taste remaining after drinking” and “bad sharpness: taste will remain forever after drinking”. Moreover, when the score was 3.5 or more, it was evaluated that there was an effect of improving the sharpness or beer quality.

  In the following Examples, unless otherwise specified, commercially available beer (commercial product A) was used as a reference sample for sensory evaluation of sharpness and beer-likeness.

[Example 1]
In addition to the hops added during the boiling treatment, beer is produced by adding hops before the end of the charging process after the boiling treatment, at the start of fermentation, or after the end of the fermentation, and the geraniol concentration and β-citronellol concentration of each beer obtained. Measurements and sensory evaluation of sharpness and beer quality were performed.

<Preparation of sample 1>
The light-colored malt and water were mixed, and the resulting mixture was held at 65 ° C. for 70 minutes to saccharify the malt-derived component. The obtained wort was filtered, and hop pellets were added to the obtained filtrate so as to be 235 g / hL with respect to the liquid volume, followed by boiling for 90 minutes. After boiling, concentration-adjusted hot water was added, and hop koji and the like were separated by a whirlpool (98 ° C.) to obtain wort (fermented raw material liquid). In this whirlpool, hop pellets were added so as to be 235 g / hL with respect to the liquid amount. After cooling the obtained wort to 6 ° C., bottom fermentation yeast was added and fermented at 12 ° C. for 10 days. The fermentation broth after completion of fermentation was further aged at 10 ° C. for 7 days, then cooled to 0 ° C. and subjected to diatomaceous earth filtration to obtain beer (sample 1).

<Preparation of sample 2>
Instead of adding hop pellets to the whirlpool, it was the same as the control sample except that hop pellets were added to wort cooled to 6 ° C. so that the hop pellets were 235 g / hL with respect to the liquid volume. A beer (sample 2) was obtained.

<Preparation of sample 3>
Instead of adding hop pellets to the whirlpool, it was the same as the control sample except that hop pellets were added to the fermented liquor after completion of fermentation and before ripening so that the amount of hop pellets was 235 g / hL. A beer (sample 3) was obtained.

  About the commercial product A (control sample. Bitter value 20, citronellol 2ppm, geraniol 3ppm) and the obtained samples 1-3, the density | concentration of (beta) -citronellol and geraniol was measured, and also sensory evaluation of sharpness and beer character was performed. . The results are shown in Table 1. In the table, “Y / X” represents the ratio of geraniol concentration to β-citronellol concentration ([geraniol concentration (ppb)] / [β-citronellol concentration (ppb)]).

  As shown in Table 1, Samples 1 to 3 to which approximately the same amount of hop pellets were added after boiling treatment had higher β-citronellol and geraniol concentrations and higher bitterness values than the control sample. Among samples 1 to 3, sample 1 in which hop pellets were added to the whirlpool was worse than the control sample, but samples 2 and 3 to which hop pellets were added at a lower temperature were control samples. The sharpness was improved. Sample 3 to which hop pellets were added at the end of the main fermentation had the most improved sharpness. Sample 2 to which hop pellets were added together with yeast during the main fermentation was improved in both sharpness and beer quality over the control sample. Samples 2 and 3 in which a sharp improvement effect was observed had a ratio of geraniol concentration to β-citronellol concentration of 1.2 or more, but in sample 1 in which no sharp improvement effect was observed, the geraniol concentration was β-citronellol. It was lower than the concentration.

[Example 2]
In order to confirm whether or not β-citronellol and geraniol are causative substances of the sharpness, β-citronellol or geraniol was added to the commercial beer used in Example 1 (commercial product A), and the influence on sharpness and beer-likeness was examined. .

  Specifically, Samples 1 to 13 in which β-citronellol and / or geraniol were added to the commercial product A so as to have the amounts shown in Tables 2 to 3 were produced. About these samples 1-13, sensory evaluation of the sharpness and beer-likeness was performed for the commercial product A as a control sample. The results are shown in Tables 2-3. In the table, “Y / X” is the same as in Table 1.

  Samples 2 and 3, in which only β-citronellol was added to the control sample, showed astringency and decreased sharpness. On the other hand, Sample 4 in which only geraniol was added to the control sample had a strong floral feeling and did not feel like beer. Among the samples to which both β-citronellol and geraniol were added, sample 1 with a small amount of β-citronellol and geraniol added was not much different from the control sample, but β-citronellol was 5 ppb and geraniol was 6 ppb. Sample 5 added to the sample improved both the sharpness and the beer quality. Samples 6 to 12 having a β-citronellol concentration of 5 ppb or more, a geraniol concentration of 6 ppb or more, and a ratio of the geraniol concentration to the β-citronellol concentration of 1.2 or more are more sharp and beer than the control sample. Both appearances were improved.

  Samples 6, 7, and 9 to 13 have the same floral fragrance as Sample 4, which has a strong geraniol fragrance and a significantly reduced beer character, but has a reduced floral scent. Was also excellent. In addition, samples 9 to 13 were suppressed in astringency even though they had the same β-citronellol concentration or higher than samples 2 and 3 in which the sharpness decreased due to the astringency due to β-citronellol. The beer quality was good. From these results, adjusting the ratio of β-citronellol and geraniol to an appropriate range (a range satisfying the formula (1)) can improve the sharpness, and at the same time, the beer quality is also improved. all right.

Claims (8)

It contains geraniol and β-citronellol, and β-citronellol concentration X and geraniol concentration Y are represented by the following formula (1):
Formula (1): Y ≧ 1.2X (X ≧ 5 ppb, Y ≧ 6 ppb)
A beer-like sparkling beverage characterized by satisfying   The beer-like sparkling beverage according to claim 1, wherein the β-citronellol concentration X is 5 to 60 ppb.   The beer-like sparkling beverage according to claim 1 or 2, wherein the concentration Y of geraniol is 6 to 100 ppb.   The beer-like sparkling beverage according to any one of claims 1 to 3, wherein the bitterness value is 60 or less.   The beer-like sparkling beverage according to any one of claims 1 to 4, which is a fermented beer-like sparkling beverage. The mixture containing the fermentation raw material and raw water is heated, the starch is saccharified to prepare a sugar liquid, the resulting sugar liquid is boiled, and then at least a part of the solid content is removed to leave the fermentation raw material liquid A preparation process for preparing
It has a fermentation process of inoculating and fermenting beer yeast to the fermentation raw material liquid,
At any point after the charging step, one or more selected from the group consisting of hops, geraniol, and β-citronellol is added to the fermentation raw material liquid,
It contains geraniol and β-citronellol, and β-citronellol concentration X and geraniol concentration Y are represented by the following formula (1):
Formula (1): Y ≧ 1.2X (X ≧ 5 ppb, Y ≧ 6 ppb)
The manufacturing method of the beer-like sparkling beverage characterized by manufacturing the beer-like sparkling beverage which satisfy | fills.   The manufacturing method of the beer-like sparkling drink of Claim 6 which adds 1 or more types selected from the group which consists of a hop, geraniol, and (beta) -citronellol to the fermented liquor after the said fermentation process. The concentration X of β-citronellol and the concentration Y of geraniol are represented by the following formula (1)
Formula (1): Y ≧ 1.2X (X ≧ 5 ppb, Y ≧ 6 ppb)
The method of improving the sharpness of a beer-like sparkling beverage characterized by adjusting so that it may satisfy | fill.