JP2019068868A - Unfermented beer-like alcoholic beverage and method for producing the same, and flavor improver for unfermented beer-like alcoholic beverage - Google Patents

Abstract

To provide an additive that can impart a beer-like flavor to an unfermented beer-like alcoholic beverage or can enhance the beer-like flavor, and an unfermented beer-like alcoholic beverage to which the beer-like flavor is imparted.SOLUTION: A flavor improver for unfermented beer-like alcoholic beverage contains 2-acetyl-2-thiazoline.SELECTED DRAWING: None

Description

  The present invention relates to a beer-like beverage flavor improver used to improve the flavor of beer-like beverages.

  With the recent trend toward lower prices, many beer-like beverages with a low malt usage rate or without malt have been marketed. In this way, beer-like beverages in which the amount of malt usage is reduced often lose the full-fledged beer flavor and texture.

  Further, against the background of the recent health boom, many functional beer-like beverages such as low sugar, low calorie, low alcohol, zero sugar or non-alcohol are commercially available. For example, beer-like alcoholic beverages in which the content of sugars and purine bodies are reduced are subjected to removal of sugars and purine bodies by a method such as activated carbon treatment in the production process. In the process, ingredients necessary for maintaining the beer-like flavor may be removed, and the flavor balance may be lost.

  In addition, even when the flavor balance does not collapse, the rich feeling of the beer-like beverage is reduced in the process of removing the unnecessary components, and the beer-like flavor is often lost.

  Beer-like non-alcoholic beverages are generally manufactured without undergoing an alcohol fermentation process, and thus lack beer-likeness and have a problem of being inferior to drinking intention.

  Patent Document 1 describes the use of beer lyophilizate to improve the taste of beer-like beverages. In Patent Document 3, it has succeeded in imparting or enhancing the richness of beer or the beer-like flavor by adding a beer lyophilizate to a beer-like beverage having a weak beer-like flavor.

  However, manufacturing beer lyophilisate requires labor and cost, and there is a need for a technique that can obtain a flavor improvement effect more simply and at low cost.

  In Patent Documents 2 and 3, attempts are made to improve part of the flavor of beer using flavor substances contained in beer raw materials such as malt or hop. However, the flavor substance used is different from the flavor substance originally contained in beer with respect to ingredients and composition, and it has not been performed to impart or enhance the richness or beer-like flavor of beer.

  Patent Document 4 describes a tea beverage containing 2-acetyl-2-thiazoline as well as a method for applying a burning incense to foods and beverages characterized by adding 2-acetyl-2-thiazoline. The burning incense mentioned in Patent Document 4 is a subtle light roasted note that teas originally possess.

JP, 2013-201976, A JP, 2005-13166, A International Publication WO 2010/079778 JP 2003-274858 A

  The present invention solves the above-mentioned conventional problems, and an object of the present invention is to add a beer-like beverage with a beer-like flavor, or an additive capable of enhancing the beer-like flavor. It is to provide.

  The present invention provides a flavor improving agent for beer-like beverages comprising 2-acetyl-2-thiazoline.

  In one form, a beer-like beverage whose flavor is to be improved is produced using a starch material containing malt in an amount of 0 to 50% by weight (w / w).

  In one form, the beer-like beverage whose flavor is to be improved is a low-calorie beer-like alcoholic beverage, a low-sugar beer-like alcoholic beverage, a zero sugar beer-like alcoholic beverage, a low purine beer-like alcoholic beverage, a purine zero Beer-like alcoholic beverages or beer-like non-alcoholic beverages.

  In one form, a beer-like beverage whose flavor is to be improved is produced without fermenting the starch material.

  In addition, the present invention provides a beer comprising a step of imparting or enhancing a beer-like flavor to a beer-like beverage whose flavor is to be improved by adding the flavor improving agent according to claim 1 to a beer-like beverage. To provide a method of producing

  In one embodiment, the beer-like beverage flavor improving agent is added in an amount such that the concentration of 2-acetyl-2-thiazoline contained in the beer-like beverage whose flavor is to be improved is 0.5 to 5.0 ppb Be done.

  The present invention also provides a beer-like beverage comprising the beer-like beverage flavor improving agent.

  Further, the present invention uses a starch raw material containing malt as described above in an amount of 0 to 50% by weight (w / w), containing the flavor improving agent for beer-like beverages at a concentration of 0.5 to 5.0 ppb. Provide a manufactured beer-like beverage.

  The present invention also provides the use of 2-acetyl-2-thiazoline as a flavor improving agent for beer-like beverages.

  When the flavor improving agent for beer-like beverages of the present invention is added to a beer-like beverage whose flavor is to be improved, the beer-like flavor of the beer-like beverage is produced or enhanced. In particular, the flavor improving agent for beer-like beverages according to the present invention can give beer-like beverages having a beer-like flavor weak flavor, beer-specific taste bloating, aftertaste finish and cereal incense, so that the overall beer-likeness can be achieved. An excellent beer-like beverage can be provided.

  The flavor improving agent of the present invention is used to improve the flavor of beer-like beverages. Flavor means smell and taste. Improvement means changing to suit general consumer preferences.

  Beer-like beverages refer to all of the beverages having a beer-like flavor. For example, as a beer-like beverage, an alcoholic beverage obtained by saccharifying a starch raw material to obtain a sugar solution, adding hops thereto, and fermenting with yeast is mentioned as an example. As a starch raw material, malt and grains such as barley, rice, corn and the like, starch separated from grains, and the like are used. Specific examples of the beer-like beverage include beer, low-malt beer, miscellaneous sake, liquors, spirits, low-alcohol beverages, non-alcohol beverages and the like, which have a beer-like flavor.

  Among them, preferred beer-like beverages for improving flavor are low sugar beer-like alcoholic beverages, zero sugar beer-like alcoholic beverages, low purine beer-like alcoholic beverages, purine zero beer-like alcoholic beverages, low-calorie beer-like alcoholic beverages And zero-calorie beer-like alcoholic beverages such as so-called functional beer-like alcoholic beverages. In these processes, flavor substances necessary for achieving an appropriate flavor are removed in the process of becoming low in sugar, low in calorie, or low in purine, and the richness or beer-like flavor is reduced. Because there are many.

  In addition, some beer-like alcoholic beverages are finished to have a beer-like flavor and taste by adding wort, malt extract, saccharides, flavors, ethanol and the like to drinking water. Hereinafter, the beer-like alcoholic beverage which is not subjected to the fermentation process or limited to the extent that a substantial amount of alcohol is not produced even when the fermentation process is conducted is referred to as "non-fermented beer-like alcoholic beverage".

  Non-fermented beer-like alcoholic beverages are produced without fermenting starch raw materials, and there is a problem that the feeling of fermentation is insufficient and the pungent smell of alcohol or the strong alcohol feeling is strong. Therefore, non-fermented beer-like alcoholic beverages are preferred as targets for improving the taste.

  In addition, beer-like non-alcoholic beverages such as beer-flavored carbonated beverages are produced without fermenting starch raw materials, are poor in richness and beer-like flavor, and often exhibit wort odor. Therefore, a beer-like non-alcoholic beverage is also preferable as an object to improve the flavor.

  The flavor improving agent for beer-like beverages of the present invention contains 2-acetyl-2-thiazoline. The beer-like beverage flavor improving agent of the present invention is suitably added to the beer-like beverage whose flavor is to be improved. As a result, a beer-like beverage with rich or beer-like flavor is provided or enhanced.

  The optimum range of the addition amount of the flavor improving agent differs depending on the type of beer-like beverage to be subjected to flavor improvement or the target taste level. Generally, the concentration of the flavor improving agent contained in the beer-like beverage is in the range of 0.25 to 10.0 ppb, preferably 0.5 to 5.0 ppb, more preferably 1.0 to 2.5 ppb, Adjusted as appropriate. If the concentration of the flavor improving agent is less than 0.25 ppb, the flavor improving effect may be insufficient, and if it exceeds 10.0 ppb, the flavor balance may be lost and the beer-like flavor may be lost.

  When the flavor improving agent of the present invention is added to a beer-like beverage whose flavor is to be improved, the timing is not limited, and it can be added at an appropriate step in the process of producing a beer-like beverage. For example, when adding to low-malt beer, any step such as a cooling step after wort boiling, a fermentation step or a ripening step may be used, but the more advanced the adding step is, the more each of the flavor improving agents It is desirable after the end of the post-fermentation step, since it is possible to change the concentration of the components. In addition, when adding to liqueurs, it is preferable to add before the end of main fermentation and immediately before the end of main fermentation because it is necessary to add before the end of main fermentation in tax law.

  The present invention will be more specifically described by the following examples, but the present invention is not limited thereto.

Example 1
A new genre effervescent liqueur ("Asahi Off" (trade name), manufactured by Asahi Breweries, Ltd.) was prepared as an object to improve the flavor. "Asahi-off" has a carbohydrate content of 0.4 to 0.9 g / 100 ml, a purine content of 0 to 0.66 mg / 100 ml, and a calorie content of 26 kcal / 100 ml. "Asahi off" has lower sugar content, purine content and calorie content than ordinary beer-like beverages, and "Asahi-off" is a low-sugar low-purine low-calorie beer-like alcoholic beverage. In addition, although the beer "Asahi Super Dry" (brand name) and the new genre foaming liqueur "clear Asahi" (brand name) are mentioned as an example of a usual beer-like beverage, but the calorie amount of those is , 42 kcal / 100 ml and 45 kcal / 100 ml, respectively.

  2-acetyl-2-thiazoline was prepared as a flavor improving agent. A predetermined amount of 2-acetyl-2-thiazoline was added to "Asahi-off" to produce a beer-like alcoholic beverage. And the sensory evaluation of the flavor of the manufactured beer-like alcoholic beverage was performed by the expert evaluator. At that time, "Asahi-off" was used as a control, and the evaluation value was the average value of 3 expert evaluators. Evaluation items and evaluation criteria are as follows. The results of sensory evaluation are shown in Table 1.

Evaluation item

Evaluation criteria

[Table 1]

Example 2
A beer-flavored carbonated beverage ("Asahi Dry Zero" (trade name), manufactured by Asahi Beer Co., Ltd.) was prepared as a target for improving the flavor. "Asahi Dry Zero" is a zero-calorie sugar zero beer-like carbonated beverage with a low energy content of 0 kcal / 100 ml and a low sugar content of 0 g / 100 ml.

  The taste improving function of 2-acetyl-2-thiazoline was tested in the same manner as in Example 1 except that "Asahi Dry Zero" was used instead of "Asahi Off". The results are shown in Table 2.

[Table 2]

Example 3
Beer ("Asahi Super Dry" (trade name), manufactured by Asahi Beer Co., Ltd.) was prepared as a target for improving the flavor.

  The flavor improving function of 2-acetyl-2-thiazoline was tested in the same manner as in Example 1 except that "Asahi Super Dry" was used instead of "Asahi Off". The results are shown in Table 3.

[Table 3]

Example 4
Beer ("Asahiza Master" (trade name), manufactured by Asahi Beer Co., Ltd.) was prepared as an object to improve the flavor.

  The taste improving function of 2-acetyl-2-thiazoline was tested in the same manner as in Example 1 except that "Asahi master" was used instead of "Asahi off". The results are shown in Table 4.

[Table 4]

  It is understood from the results of Examples 1 to 4 that incorporation of a predetermined amount of 2-acetyl-2-thiazoline improves the overall beer-likeness of a beer-like beverage and the like. In particular, with regard to functional beer-like alcoholic beverages and beer-like non-alcoholic beverages, by containing them in a concentration of 0.5 to 5.0 ppb, comprehensive beer-likeness (that is, expansion of taste peculiar to beer, residual taste of aftertaste) And the presence of cereal incense).

Claims (6)

  Non-fermented beer-like alcoholic beverage containing 0.5 to 5.0 ppb of 2-acetyl-2-thiazoline.   The non-fermented beer-like alcoholic beverage according to claim 1, which contains malt in an amount of 0 to 50% by weight (w / w).   The flavor improvement agent for non-fermented beer-like alcoholic beverages containing 2-acetyl -2- thiazoline.   Non-fermented beer-like alcoholic beverages that try to improve the flavor include low-calorie beer-like alcoholic beverages, low-carbohydrate beer-like alcoholic beverages, zero carbohydrate beer-like alcoholic beverages, low purine beer-like alcoholic beverages, purine zero beer-like alcohols The flavor improver for non-fermented beer-like alcoholic beverages according to claim 3, which is a beverage.   A non-fermentation method comprising a step of imparting or enhancing a beer-like flavor to a beer-like beverage whose flavor is to be improved by adding the flavor improving agent for a non-fermented beer-like alcoholic beverage according to claim 3 or 4 Method for producing beer-like alcoholic beverages.   The flavor improving agent for non-fermented beer-like alcoholic beverages is added in an amount such that the concentration of 2-acetyl-2-thiazoline contained in the non-fermented beer-like alcoholic beverages whose flavor is to be improved is 0.5 to 5.0 ppb The manufacturing method of the non-fermented beer-like alcoholic beverage of Claim 5.