JP2019205388A - Beer taste beverage, method for producing beer taste beverage, and method for improving flavor of beer taste beverage - Google Patents

Abstract

To provide a beer taste beverage that has a reduced unpleasant alcoholic smell felt after drinking, a method for producing a beer taste beverage, and a method for improving a flavor of a beer taste beverage.SOLUTION: A beer taste beverage has an alcohol content of 8.5% or more, and when an extract content is X% and a succinic acid content is Y ppm, it satisfies all the relational expressions of: (1) Y≥-450X+725, (2) Y≥250X-625, (3) Y≤70X+650, (4) Y≤-500X+2900. A method for producing a beer taste beverage has a process in which an alcohol content of a beer taste beverage is set to 8.5% or more and, when an extract content is X% and a succinic acid content is Y ppm, the beer taste beverage satisfies all the relational expressions of: (1) Y≥-450X+725, (2) Y≥250X-625, (3) Y≤70X+650, (4) Y≤-500X+2900.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage.

  Many types of beer-taste beverages and methods for producing the beverages have been proposed in order to meet various consumer preferences.

For example, Patent Document 1 discloses a method for producing a low-alcohol fermented malt beverage, which is used for the entire fermentation raw material of dark-colored malt having a saccharification power of 80 to 200 WK and a chromaticity of 10 to 50 ° EBC. A method for producing a low alcohol fermented malt beverage characterized in that the ratio is 10% by mass or more, the final fermentation degree is 65 to 85%, and the chromaticity of the final product is 8 to 16 ° EBC. .
Patent Document 1 describes that the alcohol concentration in the final product obtained by the method for producing a low alcohol fermented malt beverage is 2 to 4% by volume.

Japanese Patent No. 597799

  Currently, there is a need for “a beverage with a high alcohol content” from consumers who are liable to alcohol or consumers who want to get drunk easily. We examined the creation of a high beer-taste beverage.

  Then, the present inventors focused on the “flavor after drinking”, which has a great influence on the image of the beverage, with regard to the beer-taste beverage having a high alcohol content. After that, I confirmed that I strongly felt an unpleasant alcohol odor.

  Then, this invention makes it a subject to provide the beer taste drink in which the unpleasant alcohol smell felt after drinking reduced, the manufacturing method of a beer taste drink, and the flavor improvement method of a beer taste drink.

The above problem can be solved by the following means.
[1] When the alcohol content is 8.5% or more, the extract content is X%, and the succinic acid content is Yppm, all the following relational expressions: (1) Y ≧ −450X + 725, (2) A beer-taste beverage satisfying Y ≧ 250X−625, (3) Y ≦ 70X + 650, and (4) Y ≦ −500X + 2900.
[2] When the alcohol content is 8.5% or more, the extract content is X%, and the succinic acid content is Yppm, all the following relational expressions: (1) Y ≧ −450X + 725, (2 ) Y ≧ 250X−625, (3) Y ≦ 70X + 650, (4) Y ≦ −500X + 2900.
[3] A flavor improving method for reducing an unpleasant alcohol odor felt after drinking a beer-taste beverage having an alcohol content of 8.5% or more, wherein the extract content of the beer-taste beverage is X%, and the content of succinic acid When Y is Yppm, the following relational expressions are satisfied: (1) Y ≧ −450X + 725, (2) Y ≧ 250X−625, (3) Y ≦ 70X + 650, (4) Y ≦ −500X + 2900 To improve the flavor of beer-taste beverages.

According to the beer-taste beverage according to the present invention, the unpleasant alcohol odor felt after drinking is reduced.
According to the method for producing a beer-taste beverage according to the present invention, it is possible to produce a beer-taste beverage in which an unpleasant alcohol odor felt after drinking is reduced.
According to the flavor improving method of a beer-taste beverage according to the present invention, an unpleasant alcohol odor felt after drinking can be reduced.

It is a graph which shows the result of "an unpleasant alcohol smell felt after drinking" in the case of changing the extract content and the succinic acid content.

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

[Beer taste drink]
The beer-taste beverage according to the present embodiment is a beverage having an alcohol content of a predetermined value or more and satisfying a predetermined relational expression based on the extract content and the succinic acid content.
Here, the beer-taste beverage is also called a beer-like (wind) beverage, and has a taste like beer, that is, a beverage that gives a drinker a sense of drinking beer.

(alcohol)
The alcohol content of the beer-taste beverage according to the present embodiment is not less than a predetermined value.
By setting the alcohol content to a predetermined value or more, the unpleasant alcohol odor felt after drinking, which is the subject of the present invention, becomes clearer.

The alcohol content of the beer-taste beverage according to the present embodiment is preferably 7.0% (v / v%) or more, 7.5% or more, 8.0% or more, more than 8.0%, 8.3% or more. 8.5% or more and 8.7% or more are more preferable. The subject of this invention becomes clearer because the alcohol content of a beer taste drink is more than predetermined value.
Although the upper limit of the alcohol content of the beer-taste beverage according to this embodiment is not particularly limited, it is preferably 20% or less, more preferably 17% or less, 15% or less, 13% or less, and 10% or less. When the alcohol content of the beer-taste beverage is less than or equal to a predetermined value, a more balanced flavor can be obtained.
In the present specification, alcohol refers to ethanol unless otherwise specified. The alcohol content of the beer-taste beverage can be measured based on, for example, the National Tax Agency predetermined analysis method (decree) 3 sake 3-4 alcohol content (vibration density meter method).

The alcohol of the beer-taste beverage according to this embodiment is preferably composed only of alcohol obtained by fermentation using malt or wheat as part of the raw material (that is, alcohol derived from fermentation), It may be configured by adding distilled alcohol, or may be configured only by adding distilled alcohol.
In the beer-taste beverage according to the present embodiment, the lower limit of the alcohol content based on the alcohol derived from fermentation is not particularly limited, for example, 1% or more, 1.5% or more, 2% or more, 3% or more, 4% or more, 5% or more, 6% or more, 7% or more, 8% or more, 8.1% or more, 8.3% or more, 8.5% or more, 8.7% or more, 9% or more. By containing more fermentation-derived components (fermentation-derived alcohol), a more balanced flavor can be obtained. Moreover, although the upper limit of the alcohol content based on alcohol derived from fermentation is not specifically limited, For example, they are 20% or less, 17% or less, 15% or less, 13% or less, and 10% or less.
Further, in the beer-taste beverage according to the present embodiment, the upper limit of the alcohol content based on the added distilled alcohol is not particularly limited, but is, for example, 10% or less, 8% or less, 7% or less, 6% or less, 5% or less. 3% or less, 2% or less, 1% or less, 0.5% or less, 0.1% or less.

  Examples of the distilled alcohol include various spirits such as shochu, brandy, vodka, whiskey, wheat spirits (eg, barley spirits, wheat spirits), alcohols for raw materials, and the like. Distilled alcohol may be used individually by 1 type, and may be used in combination of 2 or more type. In the present specification, “spirits” refers to spirits that are distilled spirits, and may differ from spirits under the liquor tax law.

(Extract)
The beer-taste beverage according to the present embodiment contains an extract. This extract is a non-volatile component contained in a beverage. The extract content is the number of grams of non-volatile components contained in an original volume of 100 cubic centimeters at a temperature of 15 degrees (Sake Tax Act Article 3).
The extract content not only contributes to the reduction of “an unpleasant alcohol odor felt after drinking” (hereinafter referred to as “alcohol odor” as appropriate) by satisfying the following relational expression, but also enhances the “thickness of taste”. Also has a big impact.

The extract of the beer-taste beverage according to this embodiment may satisfy the following relational expression, but is preferably in the following range.
The extract content of the beer-taste beverage according to this embodiment is preferably 0.8% (w / v%) or more, 1.0% or more, 1.5% or more, 1.8% or more, 2.0% or more. 2.5% or more and 2.8% or more is more preferable. When the extract content of the beer-taste beverage is a predetermined value or more, the effect of reducing the alcohol odor can be more reliably exhibited and the thickness of the taste can be increased.
The extract content of the beer-taste beverage according to this embodiment is preferably 4.5% or less, 4.2% or less, 4.0% or less, 3.8% or less, 3.5% or less, 3.2% or less. Is more preferable. When the extract content of the beer-taste beverage is less than or equal to a predetermined value, the effect of reducing the alcohol odor and the effect of increasing the taste thickness can be more reliably exhibited.

The extract content of beer-taste beverages can be prepared, for example, by adding non-volatile components (dietary fiber, etc.), or by using malt ratio, auxiliary material ratio, yeast addition rate, fermentation aid, etc. can do.
Moreover, the extract part of a beer taste drink can be calculated by measuring specific gravity (sake degree) and alcohol degree based on the National Tax Agency predetermined analysis method of Japan, for example.

(Succinic acid)
The beer-taste beverage according to this embodiment contains succinic acid. Succinic acid is a kind of carboxylic acid.
The content of succinic acid not only contributes to the reduction of “alcoholic odor” by satisfying the following relational expression, but also affects the enhancement of “mild sourness” and “thickness thickness”. .

The content of succinic acid in the beer-taste beverage according to the present embodiment may satisfy the following relational expression, but is preferably in the following range.
The content of succinic acid in the beer-taste beverage according to this embodiment is preferably 40 ppm (mg / L) or more, 50 ppm or more, 100 ppm or more, 150 ppm or more, 200 ppm or more, 220 ppm or more, 250 ppm or more, 300 ppm or more, 350 ppm or more, 400 ppm or more and 450 ppm or more are more preferable. When the succinic acid content of the beer-taste beverage is not less than a predetermined value, the effect of reducing the alcohol odor can be more reliably exhibited, the mild acidity can be enhanced, and the thickness of the taste can be enhanced.
The succinic acid content of the beer-taste beverage according to this embodiment is preferably 800 ppm or less, more preferably 750 ppm or less, 700 ppm or less, 650 ppm or less, 600 ppm or less, or 550 ppm or less. When the content of succinic acid in the beer-taste beverage is not more than a predetermined value, the effect of reducing alcohol odor, the effect of enhancing mild acidity, and the effect of enhancing taste thickness can be more reliably exhibited.

In addition, content of the succinic acid of a beer taste drink can also be prepared with content of the succinic acid to add, for example, adjustment of the fermentation time in a fermentation process, selection of the yeast to be used, a pre-fermentation liquid (wheat It can also be prepared by adjusting the dissolved oxygen content and amino acid content of the soup and feed solution.
Moreover, content of the succinic acid of a beer taste drink can be measured by HPLC which used ShodexRSpakKC-811 as an analytical column, for example. Also, according to the method described in “8.24 Organic acids” of the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Sake Brewing Association [Analysis Committee], revised in 2013) Can also be measured.

(Relational expression based on extract content and succinic acid content)
The beer-taste beverage according to the present embodiment has (1) Y ≧ −450X + 725, (2) Y ≧ 250X−625, (3) Y ≦ when the extract content is X% and the succinic acid content is Yppm. 70X + 650 and (4) Y ≦ −500X + 2900 are satisfied.
Fig. 1 is a diagram showing the effect of extract content and succinic acid content on "bad alcohol odor felt after drinking". "◎" and "〇" in Fig. 1 indicate "disgusting feeling after drinking" The result when the “salky odor” is weakened (reduced) is shown, and the result when the “x” is not sufficiently reduced is shown. In addition, the straight line which the formula 1 etc. of FIG.

As can be confirmed from the results of FIG. 1, by satisfying the relational expressions (1), (2), (3), (4), it is possible to reduce the “bad alcohol odor felt after drinking” of beer-taste beverages. I understand.
In addition, these relational expressions were created by paying attention to the fact that the “bad smell of alcohol felt after drinking” of beer-taste beverages is greatly influenced by the extract content and the succinic acid content. The constants in each relational expression are derived from many experimental results.

As another embodiment, the following relational expression can be used.
For example, a straight line passing through the values of “X: extract content (%)” and “Y: succinic acid content (ppm)” of Sample 3-1 and Sample 4-2, which will be described later on the XY coordinates, You may use the relational expression based on the said straight line (The relational expression which replaced the equal sign of the straight line with the inequality sign with an equal sign, and the sample 3-3 mentioned later is in the range.).
Similarly, a relational expression based on a straight line passing through each value of sample 3-1 and sample 1-2 described later may be used. Moreover, you may use the relational expression based on the straight line which passes each value of the sample 1-2 and the sample 2-2 mentioned later. Moreover, you may use the relational expression based on the straight line which passes each value of the sample 2-2 and the sample 3-4 mentioned later. Moreover, you may use the relational expression based on the straight line which passes each value of the sample 3-4 and the sample 4-3 mentioned later.

(Mort ratio: raw material)
The malt ratio of the beer-taste beverage according to this embodiment is preferably within a predetermined range.
Here, the “malt ratio” specifically refers to the ratio of the weight of malt to the total weight of materials other than water and hops used in the production of beer-taste beverages. The malt is a product obtained by germinating wheat and drying it, and then removing the roots. Moreover, barley is barley, wheat, rye, buckwheat, etc., but barley is preferable.

The malt ratio of the beer-taste beverage according to the present embodiment is preferably 66% (% by weight) or less, more preferably less than 50%, 40% or less, and 30% or less. When the malt ratio of the beer-taste beverage is not more than a predetermined value (or less), the problem of feeling an unpleasant alcohol odor after drinking is further clarified.
Although the minimum of the malt ratio of the beer taste drink which concerns on this embodiment is not specifically limited, 1% or more is preferable, 5% or more, 10% or more, 15% or more, and 20% or more are more preferable. When the malt ratio of the beer-taste beverage is greater than or equal to a predetermined value, the thickness of the taste can be further enhanced.

(Wheat: raw material)
The beer taste drink which concerns on this embodiment may contain wheat as a raw material. Barley is ungerminated barley and, like the above, is barley, wheat, rye, buckwheat, etc., but barley is preferred.
In the beer-taste beverage according to this embodiment, the content ratio of barley (particularly barley) in the raw material is not particularly limited, but for example, 1% (% by weight) or more, 10% or more, 20% or more, 30% 40% or more, 50% or more, 60% or more, 70% or more, 70% or less, 60% or less, 50% or less, 40% or less, 30% or less, 20% or less, 10% or less Good.

(Sugar: raw material)
The beer-taste beverage according to the present embodiment may contain sugar (sugar raw material) in the raw material. The saccharide (sugar raw material) is not particularly limited as long as it is stipulated in the Interpretation Article 3 of the Interpretation of the Liquor Tax Law and the Liquor Administrative Laws, etc. dated June 25, 1999. The saccharide may be at least one selected from the group consisting of monosaccharides, disaccharides, and trisaccharides, and may further include saccharides of tetrasaccharides or more. Examples of monosaccharides include glucose, fructose, galactose, xylose, arabinose, tagatose and the like. Examples of the disaccharide include sucrose, lactose, maltose, isomaltose, trehalose, cellobiose and the like. Examples of the trisaccharide include maltotriose, isomaltotriose, and raffinose. Examples of saccharides higher than tetrasaccharide include stachyose and maltotetraose. The form of the saccharide may be, for example, powder, granule, paste, or liquid. Liquid saccharides may be, for example, liquid sugars such as glucose fructose liquid sugar, fructose glucose liquid sugar, high fructose liquid sugar, sugar mixed isomerized liquid sugar and the like. The sugar may be granulated sugar or white sugar.
In the beer-taste beverage according to this embodiment, the content ratio of saccharides in the raw material is not particularly limited, but for example, 1% (% by weight) or more, 10% or more, 20% or more, 30% or more, 40% or more. 50% or more, 60% or more, 70% or more, 70% or less, 60% or less, 50% or less, 40% or less, 30% or less, 20% or less, 10% or less.

(Bitter value)
The beer taste drink which concerns on this embodiment should just have a bitterness value (Bitterness Unit: BU) in a predetermined range.
Although the bitterness value of the beer taste drink which concerns on this embodiment is not specifically limited, For example, they are 1 or more, 10 or more, 15 or more, 20 or more, and are 50 or less, 40 or less, 30 or less, 25 or less.
The bitterness value of beer-taste beverages is, for example, “8.15 Bitterness” of the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Brewery Association (Analysis Committee), revised and revised in 2013). It can be measured by the method described in “Value”.

(Foaming)
The beer-taste beverage according to the present embodiment is preferably effervescent.
And the gas pressure in 20 degreeC of the beer taste drink which concerns on this embodiment is although it does not specifically limit, For example, 2.0 kg / cm < ² > or more, 2.2 kg / cm < ² > or more, 2.3 kg / cm < ² > or more, 2 and a .4kg / cm ² or more, 5.0 kg / cm ² or less, 4.0 kg / cm ² or less, 3.0 kg / cm ² or less.

(Other)
The beer-taste beverage according to this embodiment is a sweetener, a high-intensity sweetener, an antioxidant, a fragrance, an acidulant, a salt, dietary fiber, etc. that are usually blended as a beverage within a range that does not inhibit the desired effect of the present invention. (Hereinafter referred to as “additive” as appropriate) may be added. As the sweetener, for example, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. Examples of the high-intensity sweetener include neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame and the like. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of acidulants include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, 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, acetic acid, phosphoric acid and the like can be used. Examples of salts that can be used include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. As dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum degradation product, and the like can be used.
And as for each above-mentioned raw material, what is generally marketed can be used.

(Container-packed beer-taste beverage)
The beer-taste beverage according to the present embodiment can be provided in various containers. By filling beer-taste beverages in various containers, quality deterioration due to long-term storage can be suitably prevented.
In addition, what is necessary is just to be able to seal a container, and what is called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Moreover, a glass container, a PET bottle 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 maintain stable quality at room temperature for a long time.

As described above, the beer-taste beverage according to the present embodiment has an alcohol content of a predetermined value or more and satisfies a predetermined relational expression based on the extract content and the succinic acid content. The alcohol odor is reduced.
In addition, the beer-taste beverage according to this embodiment has a mild sour taste and a thick taste.

[Method for producing beer-taste beverage]
Next, the manufacturing method of the beer taste drink which concerns on this embodiment is demonstrated.
The method for producing a beer-taste beverage according to the present embodiment includes a step of setting the alcohol content to a predetermined value or more and satisfying a predetermined relational expression based on the extract content and the succinic acid content. A pre-process, a fermentation process, and a post-fermentation process are included.

(Pre-fermentation process)
In the pre-fermentation step, the malt described above and, if necessary, wheat, sugar, enzyme, and various additives are mixed to saccharify the raw material to obtain a saccharified solution. Then, the wort obtained by appropriately filtering the saccharified solution is added with hops, boiled, cooled, etc. as necessary to prepare a pre-fermentation solution.

  The pre-fermentation solution prepared in the pre-fermentation process is not particularly limited as long as it is a solution containing a wheat-derived raw material (malt or wheat) that can be used by a yeast as a nitrogen source and a carbon source. The nitrogen source and the carbon source are not particularly limited as long as the yeast can assimilate. The nitrogen source that can be assimilated by yeast is, for example, at least one of amino acids and peptides contained in wheat-derived materials. The carbon source that can be assimilated by yeast is, for example, sugars contained in the above-mentioned sugars and wheat-derived materials.

  The hop used in the pre-fermentation process is not particularly limited. May be.

(Fermentation process)
A fermentation process is a process of adding yeast to a pre-fermentation liquid and performing alcoholic fermentation. In the present embodiment, for example, yeast is added to a pre-fermentation solution whose temperature is previously adjusted within a predetermined range (for example, a range of 0 to 40 ° C.) to prepare a fermentation solution, and fermentation is performed.

  In the fermentation process, further aging may be performed. Aging is performed by maintaining the fermented liquid after fermentation as described above at a predetermined temperature for a predetermined time. By this aging, insoluble matter in the fermentation broth can be precipitated to remove turbidity, and the flavor can be improved.

  Thus, in the fermentation process, a post-fermentation solution containing ethanol and various components produced by yeast can be obtained. The ethanol concentration (alcohol content) contained in the post-fermentation liquid can be, for example, 1 to 20%.

(Post-fermentation process)
The post-fermentation process is a process of giving a predetermined treatment to the post-fermentation liquid to finally obtain a beer-taste beverage. As a post-fermentation process, filtration (what is called primary filtration) of the post-fermentation liquid obtained by the fermentation process is mentioned, for example. By this primary filtration, insoluble solids and yeast can be removed from the post-fermentation solution. Moreover, in the post-fermentation process, microfiltration (so-called secondary filtration) of the post-fermentation liquid may be performed. By secondary filtration, various germs and remaining yeast can be removed from the post-fermentation solution. Instead of microfiltration, the post-fermentation liquid may be sterilized by heating. The primary filtration, secondary filtration, and heating in the post-fermentation process can be performed with general equipment used when producing a beer-taste beverage.
The post-fermentation process includes a process of filling the container described above.

  The beer-taste beverage obtained by the post-fermentation process may be produced so that the alcohol content, the extract content, the succinic acid content, and the like are within the above-described predetermined range or more than the predetermined value and satisfy each relational expression. For example, in any of the steps, distilled alcohol, non-volatile components (for example, dietary fiber), succinic acid may be added, and in the post-fermentation step, each index or content is not higher than a predetermined value If necessary, distilled alcohol, non-volatile components, succinic acid and the like may be added.

In addition, the beer taste drink which concerns on this embodiment can also be manufactured without passing through a fermentation process. That is, the beer-taste beverage according to the present embodiment may be manufactured as a non-fermented beverage.
In this case, the method for producing a beer-taste beverage according to this embodiment includes a mixing step (mixing step) in which raw materials such as water, nonvolatile components, succinic acid, additives, malt extract, and distilled alcohol are appropriately added to the mixing tank. And post-processing steps for performing processing such as filtration, sterilization, addition of carbon dioxide gas, filling into a container, and the like.

  As described above, the method for producing a beer-taste beverage according to the present embodiment includes a step of setting the alcohol content to a predetermined value or more and satisfying a predetermined relational expression based on the extract content and the succinic acid content. Therefore, it is possible to produce a beer-taste beverage in which an unpleasant alcohol odor felt after drinking is reduced.

[Method for improving flavor of beer-taste beverage]
Next, the flavor improvement method of the beer taste drink which concerns on this embodiment is demonstrated.
The flavor improvement method for a beer-taste beverage according to the present embodiment is a flavor improvement method for reducing an unpleasant alcohol odor that is felt after drinking a beer-taste beverage having an alcohol content of a predetermined value or more, wherein the alcohol content is set to a predetermined value or more. In this method, a predetermined relational expression based on the extract content and the succinic acid content is satisfied.
In addition, about content etc. of each component, it is the same as the value demonstrated in above-mentioned "beer taste drink."

  As described above, the method for improving the flavor of a beer-taste beverage according to the present embodiment sets the alcohol content to a predetermined value or more and satisfies a predetermined relational expression based on the extract content and the succinic acid content. Can reduce the unpleasant alcohol odor you feel after drinking.

[Example 1]
Next, the present invention will be described with reference to examples that satisfy the requirements of the present invention and comparative examples that do not.

[Preparation of sample]
Malt (crushed barley malt), barley, sugar (liquid sugar), and water were added to the charging tank so that the malt ratio was about 25%, and a saccharified solution was produced according to a conventional method. The obtained saccharified solution was filtered to obtain wort. Hops were added to the obtained wort and boiled, the precipitate was separated and removed, and then cooled. Beer yeast was added to the obtained pre-fermentation liquid (cold wort) and fermented for a predetermined period to obtain a beer-taste beverage (base liquid).

  Then, distilled alcohol, a nonvolatile component (digestible dextrin), and succinic acid were appropriately added to the base solution, and each sample in which the content of each component was a value shown in the table was prepared.

[contents of the test]
About each sample manufactured by the above method, three selected panel with discriminating ability is "mild acidity", "thickness of taste", "unpleasant alcohol odor after drinking" according to the following evaluation criteria , 1 to 5 points were scored independently, and the average value was calculated.
All evaluations were made by drinking samples.

(Mild acidity: evaluation criteria)
Regarding the evaluation of mild sourness, 5 points were given when “the mild sourness was very strong”, and 1 case was given when “the mild sourness was very weak or the acidity was not mild”. And about mild acidity evaluation, it can be judged that it is so preferable that a score is high.
Specifically, mild acidity is not a sharp acidity, but a mild acidity with a umami taste.
In addition, about the mild acidity, it evaluated on the basis of sample 1-1 (1 point).

(Taste thickness: Evaluation criteria)
Regarding the evaluation of the taste thickness, the evaluation was made in five stages, with 5 points for the case of “very large taste thickness” and 1 point for the case of “very small taste thickness”. And about evaluation of the thickness of a taste, it can be judged that it is so preferable that a score is high.
In addition, about the thickness of taste, it evaluated on the basis of sample 1-1 (1 point).

(Unpleasant alcohol odor after drinking: Evaluation criteria)
As for the evaluation of the bad alcohol odor you feel after drinking, 5 points are given if “the bad alcohol odor you feel after drinking is very weak”, and 1 point if “the bad alcohol odor you feel after drinking is very strong” It was evaluated in five stages. And about evaluation of the unpleasant alcohol odor felt after drinking, it can be judged that it is so preferable that a score is high.
In addition, about the unpleasant alcohol odor felt after drinking, it evaluated on the basis of sample 1-3 (1 point).

  Tables 1 to 5 show the evaluation results of the samples. “Fermental alcohol” in the table is alcohol based on the base liquid (alcohol content in the final product), and “added alcohol” is distilled alcohol (alcohol content in the final product) added to the base liquid. “Extract” and “succinic acid” are indicators and contents of the final product.

(Examination of results)
Samples 1-1 to 1-3, 2-1 to 2-2, 3-1 to 3-5, 4-1 to 4-4, and 5-1 to 5-2 The result regarding "is shown in FIG.
In addition, “◎” in FIG. 1 is “bad alcohol odor felt after drinking” is 4 points or more, “◯” is less than 4 points, 3 points or more, and “×” is less than 3 points. .
As is clear from the results of FIG. 1, it was confirmed that the sample satisfying a predetermined relational expression based on the extract content and the succinic acid content had reduced an unpleasant alcohol odor felt after drinking.

Further, as is clear from the results of “mild sourness” of each sample, when the content of succinic acid is within the predetermined range and the extract content is within the predetermined range, the mild sourness is enhanced. It could be confirmed.
Further, as apparent from the result of “taste thickness” of each sample, it was confirmed that the taste thickness was enhanced when the extract content was within a predetermined range (or a predetermined value or more).

[Example 2]
Next, it was confirmed whether or not the effects of the present invention could be exhibited even when the alcohol content was changed.

  Example 2 is different from Example 1 described above only in the alcohol content of the sample (amount of distilled alcohol added), and other [sample preparation], [test content], etc. are the same. there were.

(Examination of results)
Sample 6-1 had a high alcohol content, so the score of “disgusting alcohol odor felt after drinking” was slightly lower, but considering the high alcohol content, reduction of “disgusting alcohol odor felt after drinking” It was judged that the effect was sufficient (2.5 points or more).
Sample 6-1 also showed good results for “mild acidity” and “taste thickness”.

[Example 3]
Next, it was confirmed whether or not the effects of the present invention could be exhibited even when the malt ratio was changed.

[Preparation of sample]
Malt (crushed barley malt), sugars, pea proteins (ratio of less than 1% of the total weight of ingredients used for manufacturing beer-taste beverages other than water and hops) so that the malt ratio is about 40% And water was thrown into the preparation tank, and the saccharified liquid was manufactured in accordance with the conventional method. The obtained saccharified solution was filtered to obtain wort. Hops were added to the obtained wort and boiled, the precipitate was separated and removed, and then cooled. Beer yeast was added to the obtained pre-fermentation liquid (cold wort) and fermented for a predetermined period to obtain a beer-taste beverage (base liquid).
And the distilled alcohol, the non-volatile component (indigestible dextrin), and the succinic acid were added suitably with respect to the base liquid, and the sample from which the content etc. of each component become the value which shows in a table | surface was prepared.

[contents of the test]
The test content was the same as in Example 1.

(Examination of results)
From the results of Sample 7-1, even if the malt ratio changes from the values in Examples 1 and 2, the alcohol content is not less than a predetermined value, and a predetermined relational expression based on the extract content and the succinic acid content is obtained. If satisfied, it was confirmed that the unpleasant alcohol odor felt after drinking was reduced.

The above problem can be solved by the following means.
[1] is the alcohol content of 8.5% or more, extract component is 0.8 to 4.5%, a content of succinic acid 40～800Ppm, the extract component X% the succinic acid When the content of Y is Yppm, all the following relational expressions: (1) Y ≧ −450X + 725, (2) Y ≧ 250X−625, (3) Y ≦ 70X + 650, (4) Y ≦ −500X + 2900 A beer-taste beverage that meets.
[2] Alcohol 8.5% or more, the extract component from 0.8 to 4.5 percent, while the 40~800ppm the content of succinic acid, the extract component X% content of the succinic acid When Y is Yppm, the following relational expressions are satisfied: (1) Y ≧ −450X + 725, (2) Y ≧ 250X−625, (3) Y ≦ 70X + 650, (4) Y ≦ −500X + 2900 The manufacturing method of the beer taste drink including the process to do.
[3] A flavor improving method for reducing an unpleasant alcohol odor felt after drinking a beer-taste beverage having an alcohol content of 8.5% or more, wherein the extract content of the beer-taste beverage is 0.8 to 4.5%. , together with the 40~800ppm the content of succinic acid, X% of the extract component, when the Yppm the content of the succinic acid, all of the following relationship: (1) Y ≧ -450X + 725, ( 2) Y ≧ 250X−625, (3) Y ≦ 70X + 650, (4) Y ≦ −500X + 2900.

The above problem can be solved by the following means.
[1] The alcohol content is 8.5% or more, the extract content is 0.8 to 4.5%, the succinic acid content is 40 to 800 ppm, the malt ratio is 10% or more, and distillation When alcohol content is 1% or more based on alcohol derived from fermentation, the extract content is X%, and the content of the succinic acid is Yppm, all the following relational expressions: (1) Y A beer-taste beverage satisfying ≧ −450X + 725, (2) Y ≧ 250X−625, (3) Y ≦ 70X + 650, and (4) Y ≦ −500X + 2900.
[2] The alcohol content is 8.5% or more, the extract content is 0.8 to 4.5%, the succinic acid content is 40 to 800 ppm , the malt ratio is 10% or more, and the extract content is X%. When the content of the succinic acid is Yppm, all the following relational expressions are: (1) Y ≧ −450X + 725, (2) Y ≧ 250X−625, (3) Y ≦ 70X + 650, (4) Y ≦ -500X + 2900. The manufacturing method of the beer taste drink which includes the process of satisfying | filling distilled alcohol and the process of including distilled alcohol and the process which makes the alcohol content based on alcohol derived from fermentation 1% or more .
[3] A flavor improving method for reducing an unpleasant alcohol odor felt after drinking a beer-taste beverage having an alcohol content of 8.5% or more, wherein the extract content of the beer-taste beverage is 0.8 to 4.5%. When the content of succinic acid is 40 to 800 ppm, the extract content is X%, and the content of succinic acid is Yppm, all the following relational expressions: (1) Y ≧ −450X + 725, ( 2) Y ≧ 250X−625, (3) Y ≦ 70X + 650, (4) Y ≦ −500X + 2900.

Claims (6)

The alcohol content is 8.5% or more,
When the extract content is X% and the content of succinic acid is Yppm, all the following relational expressions:
(1) Y ≧ −450X + 725,
(2) Y ≧ 250X−625,
(3) Y ≦ 70X + 650,
(4) Y ≦ −500X + 2900,
Meet beer-taste beverages.   The beer-taste drink according to claim 1, wherein the succinic acid content is 40 to 800 ppm.   The beer-taste beverage according to claim 1 or 2, wherein the extract content is 0.8 to 4.5%. The alcohol content is 8.5% or more, the extract content is 0.8 to 4.5%, the content of succinic acid is 40 to 800 ppm,
When the extract content is X% and the succinic acid content is Yppm, all the following relational expressions:
(1) Y ≧ −450X + 725,
(2) Y ≧ 250X−625,
(3) Y ≦ 70X + 650,
(4) Y ≦ −500X + 2900,
Meet beer-taste beverages. When the alcohol content is 8.5% or more, the extract content is X%, and the succinic acid content is Yppm, all the following relational expressions:
(1) Y ≧ −450X + 725,
(2) Y ≧ 250X−625,
(3) Y ≦ 70X + 650,
(4) Y ≦ −500X + 2900,
The manufacturing method of the beer taste drink including the process of satisfying | filling. A method for improving flavor that reduces an unpleasant alcohol odor after drinking a beer-taste beverage having an alcohol content of 8.5% or more,
When the extract content of the beer-taste beverage is X% and the content of succinic acid is Yppm, all the following relational expressions:
(1) Y ≧ −450X + 725,
(2) Y ≧ 250X−625,
(3) Y ≦ 70X + 650,
(4) Y ≦ −500X + 2900,
A method for improving the flavor of a beer-taste beverage that satisfies the above requirements.

Images