JP2019080579A - Non-alcoholic beer taste beverage, method for producing non-alcoholic beer taste beverage, and method for suppressing deterioration in the flavor of non-alcoholic beer taste beverage - Google Patents

Abstract

To provide a method for suppressing deterioration in the flavor caused by E2N or citral deterioration in a non-alcoholic beer taste beverage, a non-alcoholic beer taste beverage produced using the method, and a method for producing the beer taste beverage.SOLUTION: Provided is a non-alcoholic beer taste beverage comprising δ cadinene by 1.2 to 50 ppb, and also provided is a method for producing a non-alcoholic beer taste beverage comprising: a sugar solution preparation step of preparing a sugar solution from one or more kinds selected from cereal grain raw material and saccharine raw material; and an addition step where the prepared sugar solution or its fermentation liquid is added with a compound in formula (1) or δ cadinene, in which the content of the δ cadinene in the produced non-alcoholic beer taste beverage is 1.2 to 50 ppb.SELECTED DRAWING: None

Description

  The present invention relates to a method for suppressing the deterioration in flavor due to trans-2-nonenal (E2N) or citral deterioration in a beer-taste beverage, a beer-taste beverage produced using the method, and a method for producing the beer-taste beverage About.

  Generally, in many beer-taste beverages including beer, low-malt beer, liqueurs, and non-alcohol beer-taste beverages, the oxidative deterioration produces undesirable odor and the flavor is greatly impaired. As an indicator of oxidative deterioration of beer-taste beverages, characteristic cardboard odor, undesirable sweetness, powdery taste and the like are recognized. Above all, research has been conducted on cardboard odor, and its generation mechanism has been clarified, such as E2N being the main cause. Lipids and fatty acids derived from the raw materials undergo both enzymatic and non-enzymatic oxidation during wort preparation to form E2N precursors (hydroxide derivatives), which undergo oxidative degradation to form E2N. Change. Citral, which is a component of fresh citrus, is also significantly flavored by the simultaneous deterioration of citral and the formation of E2N, particularly in the case of beer-taste beverages containing citrus-based flavors, since deterioration produces undesirable odors. Tend to get worse.

  The E2N content of beer-taste beverages can be reduced in the manufacturing process by preventing oxidation due to dissolved oxygen in the raw materials, semi-finished products and products. Therefore, in order to reduce the amount of dissolved oxygen such as raw materials, control of the malting method and control of the charging method have been carried out. For example, to feed a feed liquid containing malt and feed water in a state where the tip of the feed liquid supply pipe is lowered as much as possible to a feed tank in which a portion of the feed water has previously been loaded. There is a method of reducing the amount of dissolved oxygen in the feed by the method (see, for example, Patent Document 1).

  On the other hand, (-)-(1R, 4S, 5R, 6R, 7S, 10R) -7-isopropyl-4,10-dimethyl-tricyclo [4.4.0.0 (1,1) as a compound having a refreshing effect. 5) There is decane-4-ol (the following formula (1)) (hereinafter, "cube ball") (see, for example, Patent Document 2). The compound is one of many flavor components contained in naturally occurring cubbe oil, and although the flavor is very weak, it is characterized by a long lasting refreshing effect. The compound can be isolated from the fruits of Piper cubeba or true cubeb, and can also be synthesized by a sesquiterpene synthase from an acyclic pyrophosphate terpene precursor (see, for example, Patent Document 3).

JP 2007-167042 A JP, 2000-313898, A JP, 2006-500942, A

Although it is possible to reduce the formation of E2N by controlling malting and feeding so as to reduce the chance of being in contact with oxygen as much as possible in the manufacturing process, it is impossible to completely stop the formation of E2N. is there.
In addition, kubebol has been used in beverages having sweetness, chewing gum, grapefruit beverages, gels for tooth brushing, etc. (Patent Document 2), but the relationship with oxidatively-degraded flavor has not been known at all until now.

  The present invention relates to a method for suppressing the deterioration in flavor due to trans-2-nonenal (E2N) or citral deterioration in a beer-taste beverage, a beer-taste beverage produced using the method, and a method for producing the beer-taste beverage Intended to provide.

  MEANS TO SOLVE THE PROBLEM As a result of earnestly research in order to solve the said subject, the present inventors discover that the oxidation degradation flavor in a beer taste drink is masked by adding cubebol or its decomposition product (delta) casinene, and this invention Completed.

That is, the beer taste drink which concerns on this invention, the manufacturing method of a beer taste drink, and the flavor deterioration suppression method of a beer taste drink are the following [1]-[9].
[1] A non-alcohol beer-taste beverage characterized by containing δ-kadinene at 1.2 ppb to 50 ppb.
[2] The non-alcohol beer-taste beverage of the above-mentioned [1], which further comprises citral.
[3] The non-alcohol beer-taste beverage according to [2] above, wherein the citral is citrus fruit juice or citrus flavor.
[4] A sugar liquid preparation step of preparing a sugar liquid from at least one selected from the group consisting of grain raw materials and sugar raw materials,
Formula (1) below to the prepared sugar solution or its fermented solution

An addition step of adding a compound of
Have
A method for producing a non-alcohol beer-taste beverage, wherein the δ-casinene content in the non-alcohol beer-taste beverage produced is 1.2 ppb or more and 50 ppb or less.
[5] The method for producing a non-alcohol beer-taste beverage according to the above [4], wherein the manufactured beer-taste beverage contains trans-2-nonenal.
[6] The method for producing a non-alcohol beer-taste beverage according to the above [4] or [5], wherein the raw material of the sugar solution does not contain malt.
[7] Further, a citral addition step of adding citral to the prepared sugar solution or its fermented solution,
The method for producing a non-alcohol beer-taste beverage according to any one of the above [4] to [6], wherein the citral is citrus fruit juice or citrus flavor.
[8] A method for suppressing the deterioration of flavor due to trans-2-nonenal or citral deterioration in a non-alcohol beer-taste beverage,
A non-alcohol beer-taste beverage characterized in that the compound of the formula (1) or δ-kadinene is added as a raw material so that the δ-kadinene content in the manufactured beer-taste beverage is 1.2 ppb to 50 ppb. Flavor deterioration suppression method.
[9] The method for suppressing flavor deterioration of the non-alcohol beer-taste beverage according to the above [8], wherein the non-alcohol beer-taste beverage contains citrus fruit juice or citrus flavor.

  According to the present invention, it is possible to obtain a beer-taste beverage in which the oxidative deterioration odor caused by the degradation of trans-2-nonenal or citral is reduced by using cubebol or δ-casinene as a raw material.

In the reference example 1, when the 5 volume% ethanol solution (pH 3, 5 and 7) which added 100 ppm of commercial fragrances FH12 containing cubebel (pH 3, 5 and 7) is stored at 37 ° C, it is a figure showing change over time of cubebell concentration. .

  In the present invention and in the specification of the present invention, beer-taste beverages have the same taste / taste and texture as or similar to beer, regardless of the alcohol content and the use of malt, and have high thirst and water resistance It means an effervescent beverage having a lyte. That is, the beer-taste beverage may be an alcoholic beverage, and may be a so-called non-alcoholic beverage or a low-alcohol beverage having an alcohol content of less than 1% by volume. Moreover, the drink which uses malt as a raw material may be sufficient, and the drink which does not use malt as a raw material may be sufficient. Furthermore, it may be a fermented beverage or a non-fermented beverage. Specific examples of the beer-taste beverage include beer, low-malt beer using malt as a raw material, a sparkling alcoholic beverage not using malt, a low alcohol sparkling beverage, non-alcohol beer and the like. In addition, it may be a liqueur obtained by mixing a beverage produced from malt as a raw material through a fermentation process with an alcohol-containing distillate. The alcohol-containing distillate is a solution containing an alcohol obtained by a distillation operation, and those generally classified into distilled spirits such as spirits can be used.

  Deterioration of flavor due to E2N or citral deterioration in beer-taste beverages can be obtained by the method of Qubebol [(-)-(1R, 4S, 5R, 6R, 7S, 10R) -7-isopropyl-4,10-dimethyl-tricyclo [4. 4.0.0 (1, 5)] decane-4-ol (compound of said Formula (1))] or (delta) casinene can be suppressed by adding as a raw material. Beer-taste beverages are generally acidic at a pH of 5 or less, but at a pH of 5 or less, cubebol is rapidly decomposed into terpenes including δ-casinene. Although the reason why flavor deterioration is suppressed by including δ-casinene in a beer-taste beverage is not clear, oxidative degradation flavors such as cardboard odor due to E2N and citral degradation products are masked by δ-casinene It is guessed that this is not the case.

  Here, kubebol is known as a flavor component having a refreshing effect, but its decomposition product, δ-casinene, is one of sesquiterpenes, and although it is extremely hydrophilic, it has a characteristic aroma. In general, they are not distributed as perfumes because they are not used. It is a finding that was found for the first time by the present inventors that δ-casinene has a masking effect on oxidatively-degraded flavor caused by E2N or citral degradation.

  The masking effect of δ-kadinene depends on the δ-kadinene content in the beer-taste beverage. The amount of cubola or δ-kadinene added to the beer-taste beverage can be appropriately determined in consideration of the type and composition of the beer-taste beverage, the easiness of producing the oxidatively-degraded flavor, and the like. In many beer-taste beverages, the δ-casinene content in the produced beer-taste beverage is 1.2 ppb or more, preferably 3 ppb or more, more preferably 6 ppb or more, still more preferably 10 ppb or more, still more preferably 12 ppb or more As described above, by adding cubabol or δ-casinene, a masking effect on oxidatively-degraded flavor can be obtained. Even if an excessive amount of δ-casinene is added, although the masking effect is plateaued, δ-casinene itself has a weak flavor, and even if the content is increased, a flavor other than the oxidatively degraded flavor of the beer-taste beverage The impact on the is very small. For example, even when the content of δ-casinene is about 50 ppb, the masking effect on oxidatively-degraded flavor can be obtained without impairing the desirable flavor and taste characteristics originally possessed by beer-taste beverages.

  A beer-taste beverage containing E2N or a beer-taste beverage containing citral is preferable as a beer-taste beverage which suppresses flavor deterioration caused by E2N or citral deterioration by adding Kubabeol or δ-kadinene as a raw material, and E2N and citral are preferred. More preferred are beer-taste beverages that contain both. This is because the masking effect by δ-casinene is also exerted on the odor produced by the deterioration of citral. The flavor deterioration can be remarkably suppressed by adding cubebol or δ-kadinene as a raw material together with the citrus flavor. As a beer taste drink containing citral, a beer taste drink which uses as a raw material fruit juice of citrus fruits such as lemon and grapefruit and a citrus flavor is mentioned.

  Qubebol and δ-casinene used in the present invention may be synthetic products, or may be extracted and purified from natural products. Alternatively, commercially available flavors containing cubabol or δ-casinene can be used as they are. As a method of synthesizing the compound, for example, as described in Patent Document 3, a method of synthesizing from an acyclic pyrophosphate terpene precursor using a sesquiterpene synthase is mentioned. The compound can also be isolated by conventional methods from the fruits of Piper cubeba or true cubeb (see, for example, Patent Document 2). In addition, Kubeboru is contained in a few percent of Kubeb oil. Therefore, as long as the desired flavor of the beer-taste beverage is not impaired, in the present invention, the kebeb oil may be added so that the δ-kadinene content in the manufactured beer-taste beverage falls within the desired range.

  Beer-taste beverages containing δ-kadinene can be produced in the same manner as other beer-taste beverages, except that cubebol or δ-kadinene is added at any point in the production process. For example, beer-taste beverages such as beer and low-malt beer can be manufactured by the steps of preparation (sugar solution preparation), fermentation, storage, and filtration.

  First, as a charging step (sugar liquid preparation step), a sugar liquid is prepared from one or more selected from the group consisting of grain raw materials and sugar raw materials. Specifically, first, a mixture containing at least one of a cereal raw material and a carbohydrate raw material and a raw material water is prepared and heated to saccharify starch such as a cereal raw material. As a raw material of a sugar liquid, only a grain raw material may be used, only a sugar raw material may be used, or both may be mixed and used. Examples of grain raw materials include barley and wheat, barley such as malt thereof, beans such as rice, corn and soybean, potato and the like. Although a grain raw material can also be used as a grain syrup, a grain extract, etc., it is preferable to use as a grain ground material obtained by grinding. Grinding treatment of grains can be performed by a conventional method. The ground grain product may be a ground malt material, corn starch, corn grits or the like, which has been subjected to a treatment which is usually carried out before or after the grinding treatment. In the present invention, it is preferable that the ground cereals used be ground malts. By using malt grinds, it is possible to produce a beer-taste beverage with a more distinct beer-taste. The ground malt may be barley, for example, two-row barley, which is germinated by a conventional method, dried, and then ground to a predetermined particle size. In addition, as a grain material used in the present invention, one kind of grain material may be used, or a mixture of plural kinds of grain materials may be used. For example, ground malt may be used as the main raw material, and ground rice or corn may be used as the auxiliary raw material. As a saccharide | sugar raw material, saccharides, such as liquid sugar, are mentioned, for example.

  Grain materials and the like and auxiliary materials other than water may be added to the mixture. Examples of the auxiliary material include hops, dietary fiber, fruit juice, bittering agents, coloring agents, herbs, and perfumes. Moreover, enzyme agents, such as saccharifying enzymes, such as alpha-amylase, glucoamylase, and pullulanase and protease, can be added as needed.

  In the present invention, it is preferable to add citral as an auxiliary material. Citral can also be added as citrus fruit juice or citrus flavor such as lemon and grapefruit. In addition to the sugar solution, citral or a citrus flavor containing the same may be added to the fermented solution after fermentation or the filtrate after filtration.

  The saccharification treatment is performed using an enzyme derived from grain raw materials and the like and an enzyme added separately. The temperature and time of the saccharification treatment are determined in consideration of the type of grain raw material used, the ratio of grain raw material in the whole fermentation raw material, the type of enzyme added and the amount of the mixture, the quality of the desired beer taste beverage, etc. And will be adjusted accordingly. For example, the saccharification treatment can be carried out by a conventional method such as maintaining a mixture containing grain raw materials and the like at 35 to 70 ° C. for 20 to 90 minutes.

  Boiling (boiling product of sugar liquid) can be prepared by boiling the sugar liquid obtained after the saccharification treatment. The sugar solution is preferably filtered before boiling and the resulting filtrate is preferably boiled. Also, instead of the filtrate of the sugar solution, malt extract with hot water may be used to boil it. The boiling method and its conditions can be determined suitably.

  A beer taste drink which has a desired flavor can be manufactured by adding a herb etc. suitably before a boiling process or during a boiling process. In particular, hops are preferably added before or during the boiling treatment. By boiling in the presence of hops, it is possible to efficiently boil off the flavor and aroma components of hops including polyphenols. The addition amount of hops, the addition mode (for example, addition in several times, etc.) and the boiling conditions can be appropriately determined.

  After the charging step, it is preferable to remove wrinkles such as proteins produced by precipitation from the prepared broth before the fermentation step. The removal of soot may be carried out by any solid-liquid separation treatment, but generally, a precipitate called a whirlpool is used to remove the precipitate. The temperature of the soup at this time should just be 15 ° C or more, and generally it is carried out at about 50-80 ° C. After removing the koji, the broth (filtrate) is cooled to an appropriate fermentation temperature by a plate cooler or the like.

  Then, as a fermentation step, the cooled filtrate is inoculated with yeast to carry out fermentation. The cooled filtrate may be subjected to the fermentation step as it is, or may be subjected to the fermentation step after adjusting to a desired extract concentration. The yeast used for fermentation is not particularly limited, and usually can be selected appropriately from yeasts used for producing alcoholic beverages. It may be a top surface fermentation yeast or a bottom surface fermentation yeast, but is preferably a bottom surface fermentation yeast because application to large-scale brewing equipment is easy.

  Moreover, the amount of alcohol produced | generated by fermentation is reduced more by suppressing alcohol fermentation in a fermentation process. Therefore, in particular, in the case of producing a beer-taste beverage having a very low alcohol concentration, such as non-alcohol beer having an alcohol concentration of less than 1% by volume, it is also preferable to lower the degree of fermentation in the fermentation process.

  Furthermore, as a storage step, the obtained fermentation broth is aged in a storage tank, stored and stabilized under low temperature conditions of about 0 ° C., and then, as a filtration step, the fermentation broth after aging is filtered. The desired beer-taste beverage can be obtained by removing yeast and proteins insoluble in the temperature range. The said filtration process should just be the method of filtration removal of yeast, for example, diatomaceous earth filtration, the filter filtration with a filter with an average hole diameter of about 4-5 micrometers, etc. are mentioned.

  Further, in order to obtain a desired alcohol concentration, filtration may be followed by dilution with an appropriate amount of water. The obtained beer-taste beverage is usually bottled by a filling process and shipped as a product.

  In addition, in the steps after the fermentation step with yeast, for example, by mixing with spirits, a beer-taste beverage corresponding to a liqueur in the liquor tax method can be manufactured. The addition of the spirit may be before or after the addition of water to adjust the alcohol concentration. The spirits to be added are preferably barley spirits because they can produce a beer taste beverage having a more desirable barley feeling.

  Instead of the fermentation step, the storage step, and the filtration step, the broth prepared in the charging step is filtered, and carbon dioxide gas is added to the obtained filtrate, or carbon dioxide is added to the broth prepared in the charging step It is also possible to have a carbon dioxide gas introduction step of filtering after addition and recovering the filtrate. The beer-taste beverage obtained after the carbon dioxide gas introduction step is usually bottled by the filling step and shipped as a product. In the case where a carbon dioxide gas introducing step is to filter the broth prepared in the charging step, and carbon dioxide gas is added to the obtained filtrate, filtration may be performed again after the step and before the filling step. For example, it is preferable to carry out filter filtration treatment after diatomaceous earth filtration of the broth prepared in the above-mentioned charging step and then introducing carbon dioxide gas into the recovered filtrate. By not having a fermentation step with yeast, it is possible to produce an alcohol-free beer-taste beverage such as non-alcohol beer.

  The filtration process performed in a carbon dioxide gas introduction process can be performed by a conventional method. Moreover, the addition method of the carbon dioxide gas performed in a carbon dioxide gas introduction process can also be performed by a conventional method.

  After the charging step, before the carbon dioxide gas introducing step, it is possible to remove wrinkles such as proteins generated by precipitation from the prepared broth in the same manner as before the fermentation step. By removing the soot in advance and then carrying out a filtration process or a carbon dioxide gas introduction process, it is possible to sufficiently remove the turbid substance which causes the precipitation in the final product.

  In addition, before the carbon dioxide gas introducing step, it is preferable to stir and homogenize the boiled soup (boiled soup after removing the glaze in the case of removing the salmon before the carbon dioxide gas introducing step). The stirring method is not particularly limited, and can be appropriately selected from known stirring methods such as bubbling and stirring with a stirring blade. In particular, when ground malt is used as a raw material, wort odor can be suppressed and texture, flavor, taste and the like closer to beer can be realized, so it is preferable to stir the broth by the bubbling method. Examples of the gas used for bubbling include carbon dioxide gas and nitrogen gas. The bubbling conditions can be appropriately determined in consideration of the volume and size of the bubbling container, the amount of boiling water contained in the interior, and the like, but it is preferable to carry out the conditions under which the flow rate becomes uniform for a predetermined time. Moreover, it is also preferable to carry out on the conditions which a bubble does not boil excessively and boil will not foam. Specifically, for example, it can be carried out at a rate of 2 to 55 liters / minute, preferably 2 to 20 liters / minute, per 3,000 liters of broth.

  In the process of producing a beer-taste beverage, the time of adding Kuba ball or δ-kadinene is not particularly limited as long as a sufficient amount of δ-kadinene can remain in the final product. Since the risk of decomposition or denaturation of δ-casinene after addition is small, it is preferable to add kubebol or δ-casinene to a sugar solution after saccharification treatment, a fermentation solution after fermentation, or a filtrate after filtration. More specifically, when added to the sugar solution, it may be added immediately after the saccharification treatment, or may be added to the boiled sugar solution (boiled), and added to the boiled sugar solution after removal of the precipitate. Or may be added to the cooled sugar solution before yeast inoculation. When carbon dioxide gas is introduced without undergoing the fermentation step, it may be added to the sugar solution before carbon dioxide gas introduction, or may be added to the sugar solution after carbon dioxide gas introduction.

  EXAMPLES The present invention will next be described in more detail by way of examples and reference examples, which should not be construed as limiting the invention thereto.

Example 1 (Reference Example)
The effect of adding cubel to beer on the oxidatively-degraded aroma after storage was examined.
First, beer was manufactured using a 200 L scale charging facility. In a charging tank, 40 kg of ground malt and 160 L of raw material water were charged, and the mixture in the charging tank was heated according to a conventional method to produce a saccharified liquid. The obtained saccharified solution was filtered, and hops were added to the obtained filtrate, and then boiled to obtain wort (grain juice). Next, the wort at about 80 to 99 ° C. was transferred to a sedimentation tank to separate and remove the precipitate, and then cooled to about 7 ° C. The cold wort was inoculated with brewer's yeast, fermented at about 10 ° C. for 7 days, and then aged in a storage tank for 7 days. The fermented solution after aging was filtered (average pore diameter: 0.65 μm) to obtain a desired beer.

Next, a commercial flavor (product name: Taste Impluver FH12, manufactured by Nippon Filmenich Co., Ltd.) (hereinafter abbreviated as "FH12") containing 0.02% by mass of cubolab in the obtained beer has a final concentration of 100 ppm. The solution was stored as it was and stored at 37 ° C. for 1 week (test article A). As a control, the beer which did not add FH12 was also stored similarly (test goods B).
For both test products after storage, measurement of δ-kadinene content and sensory test using six trained panelists as an index of oxidative deterioration were conducted. Analysis of δ-kadinene was performed by GC / MS. Specifically, first, 10 mL of the test product was adjusted to pH 9 with sodium hydroxide, and then mixed with 40 mL of hexane to perform hexane extraction. Then, the extracted hexane layer was concentrated to 1 mL by evaporation, and the concentrate was subjected to GC / MS.
Specifically, in the sensory evaluation, the two test products were compared, and the stronger the oxidative deterioration odor, the more it was evaluated that the oxidative deterioration progressed.

  The results are shown in Table 1. In the table, "Oxidative deterioration evaluation (person)" indicates the number of people who have been evaluated to be more advanced in oxidative deterioration. “ND” indicates that the concentration of δ-casinene was below the detection limit. As a result, there are more panelists who judged that the oxidative deterioration has progressed more in the test product B which was not added than in the test product A to which FH 12 is added, and the oxidation deterioration odor is suppressed by adding the kubebol It turned out that it could be done.

Example 2 (Reference Example)
The effect of adding kebeol to low-malt beer containing citrus flavors was examined for the effect on oxidatively-deteriorated aroma after storage.
First, a beer-taste beverage (lemon (Lemon) as in Example 1 except that 10 kg of ground malt and 30 kg of liquid sugar were used instead of 40 kg of ground malt and lemon flavor was added to the filtrate after filtration A perfumed low-malt beer was produced.
Next, FH12 was added to the obtained low-malt beer so that the final concentration was 100 ppm, and then stored at 37 ° C. for one week (Test article C). As a control, low-malt beer to which FH12 was not added was similarly stored (test article D).

  For both test products after storage, in the same manner as in Example 1, the measurement of the δ-casinene content and the sensory test using six trained panelists as an indicator of oxidative deterioration were performed. The results are shown in Table 2. As a result, there are more panelists who have judged that the oxidative deterioration has progressed more in the test product D which is not added than in the test product C which is added with FH12, and by adding the cubebol It turned out that the oxidative degradation smell of a beer taste drink can be suppressed.

[Example 3]
The effect of adding kebeole to non-alcohol beer manufactured using soybeans as raw material without using wheat-derived materials was examined for the oxidative deterioration odor after storage.
First, a beer-taste beverage (non-alcohol beer) was produced in the same manner as in Example 1 except that soybean protein was used in place of 40 kg of ground malt.
Next, FH12 was added to the obtained non-alcohol beer to a final concentration of 100 ppm, and then stored at 37 ° C. for one week. As a control, non-alcohol beer to which FH12 was not added was also stored similarly.
With respect to both test products after storage, in the same manner as in Example 1, the measurement of δ-casinene content and the sensory test using six trained panelists as an indicator of deterioration by oxidation were conducted. Similarly, there are more panelists who have judged that oxidative deterioration has progressed more than the test product to which FH 12 is added, but the non-alcohol beer which does not use malt by adding kubebol Was found to be able to suppress the oxidative deterioration odor of

Example 4 (Reference Example)
The effect of the addition of δ-kadinene to beer on the oxidatively-degraded aroma after storage was examined.
After adding 3 ppm of a δ-casinene ethanol solution containing 1% by mass of δ-casinene to a beer produced in the same manner as in Example 1, it was stored at 37 ° C. for one week (Test article E). As a control, the beer which did not add delta-kadinene ethanol solution was similarly stored (test article F). In the same manner as in Example 1, both test products after storage were subjected to a sensory test using oxidative degradation as an index by six trained panelists. As a result, all six testees from the test product E to which δ casinene was added Also, it was judged that the oxidative degradation progressed more in the test product F which was not added.

Example 5 (Reference Example)
The effect of adding cubal at various concentrations to beer on the oxidatively-deteriorated aroma after storage was examined.
After adding FH12 so that final concentration might become 12.5-200 ppm to beer manufactured like Example 1, it stored at 37 ° C for 1 week (test goods G1-G5). As a control, the beer which did not add FH12 was also stored similarly (test goods H).
For each test product after storage, in the same manner as in Example 1, the measurement of δ-casinene content and a sensory test using five trained panelists as an index for oxidative deterioration were performed. The results are shown in Table 3. In Table 3, "Oxidative deterioration evaluation (person)" indicates the number of panelists who among the five panelists evaluated each of the test products as being oxidatively deteriorated more than the test product H without the addition of FH12.

  As a result, all of the test products G1 to G4 having a δ-casinene concentration of 1.27 ppb or more were more oxidatively degraded than the test product H than the panelists who were evaluated to be more oxidatively degraded than the test product H There were more panelists who did not evaluate it, and the flavor deterioration inhibitory effect by δ-casinene was obtained. In particular, in the test products G1 and G2 having a δ-casinene content of 6.42 ppb or more, only one or less panelists evaluated that they were oxidatively degraded more than the test product H.

[Reference Example 1]
After adding FH12 to a final concentration of 100 ppm to a 5% by volume ethanol solution adjusted to pH 3, 5 or 7, it was stored at 37 ° C. for one week. On the first, third and seventh days after storage, the content of cubabol in each solution and the content of δ-casinene were measured. The measurement of the content of δ-kadinene was performed in the same manner as in Example 1. Also, for analysis of cubebell, similarly to δ-casinene, 10 mL of the test article is adjusted to pH 9 using sodium hydroxide, mixed with 40 mL of hexane and extracted with hexane, and the extracted hexane layer is evaporated by 1 mL The concentrate was subjected to GC / MS.

  The measurement results are shown in FIG. As a result, at pH 5 or lower, almost no cubebeol could be detected, but δ-kadinene was detected. At pH 7, the content of cubebetol decreased with the elapse of the storage period and became undetectable on the seventh day, but the detected amount of δ-casinene increased with time. From these results, it was found that at a pH of 5 or less, kubebol is decomposed into δ-kadinene.

  According to the present invention, a beer-taste beverage in which the oxidative deterioration odor after storage can be reduced can be obtained, so that the present invention can be used particularly in the beer-taste beverage and its production field.

Claims (9)

  A non-alcohol beer-taste beverage characterized by containing δ-kadinene at 1.2 ppb to 50 ppb.   The non-alcohol beer-taste beverage according to claim 1, further comprising citral.   The non-alcohol beer taste drink according to claim 2, wherein the citral is citrus fruit juice or citrus flavor. A sugar solution preparation step of preparing a sugar solution from one or more selected from the group consisting of a grain raw material and a sugar raw material;
Formula (1) below to the prepared sugar solution or its fermented solution

An addition step of adding a compound of
Have
A method for producing a non-alcohol beer-taste beverage, wherein the δ-casinene content in the non-alcohol beer-taste beverage produced is 1.2 ppb or more and 50 ppb or less.   The manufacturing method of the non-alcohol beer taste drink of Claim 4 in which the manufactured beer taste drink contains trans -2- nonenal.   The manufacturing method of the non-alcohol beer taste drink of Claim 4 or 5 in which the raw material of the said sugar liquid does not contain a malt. Further, citral addition step of adding citral to the prepared sugar solution,
The method for producing a non-alcohol beer-taste beverage according to any one of claims 4 to 6, wherein the citral is citrus fruit juice or citrus flavor. A method for suppressing the deterioration of flavor due to trans-2-nonenal or citral deterioration in a non-alcohol beer-taste beverage,
The following formula (1) so that the δ-kadinene content in the manufactured beer taste beverage is 1.2 ppb or more and 50 ppb or less

A method for suppressing the flavor deterioration of a non-alcohol beer-taste beverage, characterized in that the compound or δ-casinene is added as a raw material.   The method for suppressing flavor deterioration of a non-alcohol beer-taste beverage according to claim 8, wherein the non-alcohol beer-taste beverage contains citrus fruit juice or citrus flavor.

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