JP2021040523A - Beer taste beverage and method for producing the same - Google Patents

Abstract

To provide a beer taste beverage having a beer-like flavor and bitterness without using hop, and a method for producing the same.SOLUTION: The problem is solved by a beer taste beverage that contains berberine and further contains ethyl acetate of 0.50 mg/L or more.SELECTED DRAWING: None

Description

The present invention relates to a beer-taste beverage, a method for producing the same, and the like.

A beer-taste beverage is a beer-like flavor or bitterness (beer-like flavor), and is a beer-taste alcoholic beverage that belongs to any of beer, low-malt beer, other brewed liquor, and liqueur defined by the Liquor Tax Law. However, in recent years, non-alcoholic beer-taste beverages have also been sold.

Further, Patent Document 1 discloses a beer-taste beverage containing 0.3 to 5 ppm of quasin and / or 0.5 to 5 ppm of quinine as a beer-taste beverage having a beer-like bitterness and a sharp aftertaste. A configuration that does not substantially contain the derived iso-alpha acid is also disclosed.

JP-A-2017-006077

The present inventors have developed a beer-taste beverage containing berberine, which is a raw material capable of imparting a refreshing bitterness and sharpness of bitterness. Berberine is excellent in that it can give a refreshing bitterness and sharpness of bitterness to a beverage without using hops, but it also contains some peculiar aromas that are not preferable as a beer-taste beverage, so it has a beer taste. There is room for further improvement in terms of use in beverages.

The present invention has been made in view of the above points, and an object of the present invention is to provide a beer-taste beverage having a beer-like flavor and bitterness without using hops, and a method for producing the same.

In order to solve the above problems, the present inventor has diligently studied, and by making a beer-taste beverage containing velverin and further containing 0.50 mg / L or more of ethyl acetate, a beer-like flavor without using hops. And found that a beer-taste beverage having a bitter taste can be obtained, and completed the present invention.

That is, the present invention is the following (1) to (6).
(1) A beer-taste beverage containing berberine and further containing 0.50 mg / L or more of ethyl acetate.
(2) The beer-taste beverage according to (1), wherein the content of berberine is 1.2 mg / L or more and 14 mg / L or less.
(3) The beer-taste beverage according to (1) or (2), which contains the ethyl acetate in an amount of 4.0 mg / L or more and 50 mg / L or less.
(4) The beer-taste beverage according to any one of (1) to (3), wherein the bitterness value (BU) is less than 5.
(5) A method for producing a beer-taste beverage, which comprises a step of containing berberine, a step of containing ethyl acetate, and a step of adjusting the ethyl acetate content to 0.50 mg / L or more.
(6) A method for improving beer-like flavor and bitterness in a beer-taste beverage, wherein the beer-taste beverage contains berberine and ethyl acetate, and the ethyl acetate content is 0.50 mg / L or more.

According to the present invention, it is possible to provide a beer-taste beverage having a beer-like flavor and bitterness without using hops.

The present invention will be described.
The present invention includes a beer-taste beverage containing velverin and further containing 0.50 mg / L or more of ethyl acetate (hereinafter, may be referred to as "beer-taste beverage of the present invention"), a step of adding velverin, and acetic acid. A method for producing a beer-taste beverage including a step of adding ethyl and a step of adjusting the ethyl acetate content to 0.50 mg / L or more (hereinafter referred to as "a method for producing a beer-taste beverage according to the present invention"). There is also) etc.

First, the beer-taste beverage of the present invention will be described in detail.
In the present invention, the "beer-taste beverage" means a beverage having a beer-like flavor and bitterness, that is, a beer-like flavor. Therefore, the "beer-taste beverage" of the present invention includes beer-like alcoholic beverages (beer, sparkling liquor, other brewed liquors, and liqueurs) defined by the Liquor Tax Law (Act No. 6 of 1952). Alcoholic beverages with the above-mentioned flavor, alcoholic beverages that do not belong to the above-mentioned effervescent liquors but have a beer-like flavor (for example, non-effervescent alcoholic beverages), and beer-like flavors. Soft drinking water (for example, non-alcoholic beer-taste beverage) and the like are included. Further, the beer-taste beverage of the present invention may be a fermented beverage produced through a fermentation step using yeast or the like (a step in which yeast or the like produces a metabolite such as alcohol from an organic substance such as sugar), or this fermentation. It may be a non-fermented beverage produced without performing a process.

The beer-taste beverage of the present invention, berberine _{(berberine: C 20 H 18 NO} 4 +) containing. Berberine is a compound represented by the following formula (1) and is a bitter component contained in yellowfin tuna. This Phellodendron is a deciduous tree of the genus Phellodendron amurense of the Rutaceae family, which is also called yellow skin, yellow fox, or yellow kashiwa.
Berberine can be contained by using yellowfin tuna (dried or finely powdered bark, etc.), yellowfin extract, berberine preparation (including preparation of berberine salt), and the like. Here, this Kihada extract is an extract obtained by extracting from Kihada (for example, bark) using one or more selected from the group consisting of water, hot water, and ethanol as a solvent, and this solvent. Concentrates and dried products from which at least a part of the above has been removed, diluted products diluted with the above solvent, and the like are also included. Further, the yellowfin tuna and the yellowfin tuna extract may be commercially available products (for example, food additives).
By containing berberine, the beer-taste beverage of the present invention has a refreshing bitterness and sharpness of bitterness without using hops.

Furthermore, low-alcohol beer of the present invention, in addition to berberine described above, ethyl _acetate: containing _{(Ethyl acetate C 4 H 8 O} 2) and 0.50 mg / L or more. Ethyl acetate is a compound formed by an ester bond between acetic acid and ethanol, and is one of the aroma components. In the beer-taste beverage of the present invention, by setting the content of ethyl acetate to 0.50 mg / L or more with respect to the total amount of the beer-taste beverage, the beer-like flavor and bitterness are maintained, which is not preferable as a beer-taste beverage. The pine-like scent, which is a scent, can be suppressed.
The ethyl acetate may be contained by using a commercially available preparation, or may be contained by using an ethyl acetate-containing raw material (for example, distilled liquor, flavoring, etc.), or produced by fermentation. It may be a thing.

In the beer-taste beverage of the present invention, the content of this ethyl acetate is preferably 0.80 mg / L or more, more preferably 1.0 mg / L or more, and 2.0 mg / L or more. It is more preferably 3.0 mg / L or more, further preferably 4.0 mg / L or more, further preferably 4.5 mg / L or more, and 5.0 mg / L or more. The above is more preferable, 8.0 mg / L or more is further preferable, and 10 mg / L or more is further preferable. As a result, in the beer-taste beverage of the present invention containing berberine, a beer-taste beverage having a more beer-like flavor in which the pine-like aroma, which is unfavorable as a beer-taste beverage, is further suppressed can be obtained.

Further, in the beer-taste beverage of the present invention, the content of this ethyl acetate is preferably 60 mg / L or less, more preferably 50 mg / L or less, still more preferably 45 mg / L or less, still more preferably 40 mg / L or less. When adjusted to 35 mg / L or less, more preferably 30 mg / L or less, the pineapple-like aroma, which is not preferable as a beer-taste beverage, is suppressed, and a more beer-like flavor and a palatable bitterness (beer-taste beverage). It is very suitable because it is possible to obtain a beer-taste beverage having a pleasant bitterness that increases the drinkability of the beer.
For example, an example of a preferable range of the ethyl acetate content in the beer-taste beverage of the present invention is a range of 4.0 mg / L or more and 50 mg / L or less.

Further, in the beer-taste beverage of the present invention, the content of the above-mentioned berberine with respect to the total amount of the beer-taste beverage is preferably 0.6 mg / L or more, more preferably 1.0 mg / L or more, still more preferably 1.2 mg / L. Adjust so that it is L or more, more preferably 2.0 mg / L% or more, further preferably 3.0 mg / L or more, further preferably 4.0 mg / L or more, and / or the content is preferably 20 mg. It may be adjusted to be / L or less, more preferably 14 mg / L or less, still more preferably 12 mg / L or less, still more preferably 10 mg / L or less, still more preferably 8.0 mg / L or less. When the content of berberine is in such a range, the beer-like flavor and the palatable bitterness of the beer-taste beverage of the present invention can be further improved.
For example, an example of a preferable range of the berberine content in the beer-taste beverage of the present invention is a range of 1.2 mg / L or more and 14 mg / L or less.

The ratio of the content of berberine to the content of ethyl acetate in the beer-taste beverage of the present invention is such that the content of berberine (mg / L): the content of ethyl acetate (mg / L) is 1: 1 to 25. , More preferably 1: 1.2 to 15, and even more preferably 1: 1.5 to 10. This is because the beer-like flavor and the palatable bitterness can be improved in a well-balanced manner.

Here, the content of ethyl acetate in the beer-taste beverage of the present invention is the revised BCOJ beer analysis method (published by the Brewing Society of Japan, edited by the Brewers Association of Japan International Technical Committee [Analysis Committee], revised in 2013). It is a value measured by the method described in "8.22 Low boiling point aroma component" of.
The berberine content in the beer-taste beverage of the present invention is a value measured based on the 17th revised Japanese Pharmacopoeia.

The beer-taste beverage of the present invention may contain hop-derived components, but is characterized by having a beer-like flavor and bitterness even if it does not contain hop-derived components. For example, the beer-taste beverage of the present invention may have a bitterness value (BU) of less than 5, may be 4.5 or less, may be 4.0 or less, and may be 3.5 or less. It may be 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less. It may be 0.5 or less. This bitterness value can be adjusted according to the amount of hops used, the variety, the type, the timing of addition, and the like. Here, this bitterness value (BU) is "8.15 bitterness" of the revised BCOJ beer analysis method (published by the Brewing Society of Japan, edited by the Brewers Association of Japan International Technical Committee [Analysis Committee], revised in 2013). It is a value measured by the method described in "Value".

When hops are used in the beer-taste beverage of the present invention, examples thereof include dried hops, hop pellets, and hop extracts. The hops used may be processed hop products such as low hops, hexahops, tetrahops, and isolated hop extracts. These may be used alone or in combination of two or more, and are not particularly limited.
Further, in addition to velverine, the beer-taste beverage of the present invention includes, for example, gentiana and / or gentiana extract, caffeine, quasin, chrysanthemum extract, peptides, theobromine, naringin, nigaki extract, nigga extract, Other ingredients that can be alternatives to hops, such as gentian extract, and other bitter ingredients such as bitter amino acids (one or more selected from the group consisting of Val, Met, Ile, Leu, and His) can also be used. it can.

In the beer-taste beverage of the present invention, in addition to the above-mentioned ethyl acetate and berberine, wheat or processed wheat products, rice, corn, beans, fruits, spices and the like can be arbitrarily used as raw materials. Further, in the case of producing a fermented beverage or the like, sugar may be used as a raw material for promoting fermentation or the like. The "raw material" refers to all raw materials used in the production of the beer-taste beverage of the present invention other than water and hops.
Here, examples of the above-mentioned wheat include barley, wheat, rye, oat, oat, adlay, and pearl barley. Examples of the processed wheat product include wheat extract, malt, and malt extract. This wheat extract is obtained by extracting an extract containing sugar and nitrogen from wheat. Malt is obtained by germinating wheat. The malt extract is obtained by extracting an extract containing sugar and nitrogen from malt.

Further, the beer-taste beverage of the present invention includes acidulants, colorants, sweeteners, high-sweetness sweeteners, antioxidants, flavors, which can be usually blended in beverages, as long as the effects of the present invention are not affected. It may contain salts and the like. Examples of acidulants include phosphoric acid, lactic acid, sodium lactate, DL-malic acid, DL-malate sodium, citric acid, trisodium citrate, adipic acid, gluconodeltalactone, gluconic acid, potassium gluconate, and glucon. Sodium acid, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, sodium L-tartrate, glacial acetic acid, fumaric acid, monosodium fumarate, etc. Be done. Examples of the colorant include caramel color, gardenia jasminoides pigment, fruit juice pigment, vegetable pigment, synthetic pigment and the like. Examples of the sweetener include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like. Examples of high-intensity sweeteners include neotame, acesulfam K, sucralose, saccharin, sodium saccharin, disodium lithyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of the antioxidant include vitamin C, vitamin E, polyphenol and the like. Examples of salts include salt (sodium chloride), acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like.

Moreover, the beer taste beverage of the present invention may be a beer taste alcoholic beverage. The alcohol content in that case is not particularly limited, but as an example, the lower limit is 1 v / v% or more, more preferably 2 v / v% or more, still more preferably 3 v / v% or more, still more preferably 4 v / v% or more. More preferably 5 v / v% or more is shown, and the upper limit is preferably 20 v / v% or less, more preferably 15 v / v% or less, still more preferably 10 v / v% or less, still more preferably 9 v / v% or less, and further. It is preferably 8 v / v% or less, more preferably 7 v / v% or less, still more preferably 6 v / v% or less.
Alternatively, the beer-taste beverage of the present invention has an alcohol content of less than 1 v / v%, more preferably less than 0.5 v / v%, still more preferably less than 0.1 v / v%, still more preferably less than 0.005 v / v%. It may be a non-alcoholic beer-taste beverage.

Here, in the present invention, "alcohol content (v / v%)" is the revised BCОJ beer analysis method (published by the Brewing Society of Japan, edited by the Brewers Association of Japan International Technical Committee [Analysis Committee], supplemented in 2013. It is a value measured by the method (8.3.6 alcoholizer method) described in "8.3 Alcohol" of the revised). And, in this invention, "alcohol" means ethanol.

The alcohol content of the beer-taste beverage of the present invention is a method for controlling fermentation conditions in the production process and a raw material liquid (a process liquid that is the basis of the beer-taste beverage in the production process of the beer-taste beverage of the present invention). It can be adjusted by a method of blending shochu, brandy, various spirits (vacca, etc.), and distilled liquor such as alcohol for raw materials.

Further, it is preferable that the beer-taste beverage of the present invention is effervescent because it is easy to feel a beer-like flavor and bitterness when drinking the beer-taste beverage. Here, in the present invention, "foaming" means that the carbon dioxide gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm ² ) or more. The carbon dioxide gas pressure may be 0.294 MPa (3.0 kg / cm ² ) or less. The carbon dioxide gas may be produced by fermentation, or may be supplied by carbonated water or a carbonation (carbon dioxide gas press-fitting) step. The carbonation step may be performed in a batch system or continuously in an in-line system in which a carbon dioxide gas press-fitting system (carbonator) is incorporated in the piping line. Further, in this carbonation step, it is preferable to set the liquid temperature to 10 ° C. or lower (more preferably 4 ° C. or lower) in order to avoid the occurrence of forming (foam blowing).
The beer-taste beverage of the present invention may be a non-foaming beer-taste beverage in which the carbon dioxide gas pressure at 20 ° C. is ^{less than 0.049 MPa (0.5 kg / cm 2).}

Further, the beer-taste beverage of the present invention may further contain any component other than the above as long as it does not affect the effect of the present invention.

Next, a method for producing a beer-taste beverage according to the present invention will be described in detail.
The method for producing a beer-taste beverage according to the present invention includes a step of adding velverine, a step of adding ethyl acetate, and a step of adjusting the ethyl acetate content to 0.50 mg / L or more with respect to the total amount of the beer-taste beverage. Including, the other processes may be performed in accordance with the conventional method, and are not particularly limited. The step of containing ethyl acetate may include a fermentation step of producing ethyl acetate by a microorganism such as yeast. Then, in addition to each of the above steps, a step of adjusting the content of berberine to a predetermined range and a step of further adjusting the content of ethyl acetate to a predetermined range may be included. Further, each of the above-mentioned steps may be performed by combining two or more steps in one step, or each step may be divided into two or more steps.

The method for producing a beer-taste beverage according to the present invention does not include a step of adding hops because it is possible to produce a beer-taste beverage having a beer-like flavor and bitterness by providing each of the above steps. You may. That is, the method for producing a beer-taste beverage according to the present invention may be configured not to include a step of adding hops.
Alternatively, even when the method for producing a beer-taste beverage according to the present invention includes a step of adding hops, a step of setting the bitterness value (BU) to less than 5 may be provided.

As an example of the method for producing a beer-taste beverage according to the present invention, first, a formulation containing velverine and a predetermined amount of ethyl acetate is prepared, and if necessary, hops and the like are added to the formulation, which is also necessary. Depending on the situation, the alcohol content is adjusted by adding spirits, etc., the carbon dioxide pressure is adjusted by adding carbonated water, carbonation, etc., and the filtration process, sterilization process, etc. are performed to obtain the product. Further, a container filling step of filling and sealing the product in a metal container such as aluminum or steel, a glass container, a PET bottle container, a paper container, a pouch (plastic pouch) container or the like may be performed. In particular, since it has a high blocking property against gas, moisture, light rays, etc. and can maintain the quality at room temperature for a long period of time, it is more preferable to have a structure in which the container is filled with a metal container and sealed.

Further, as an example of the method for producing a beer-taste fermented beverage according to the present invention, first, wort is prepared by a conventional method using a raw material containing malt, barley, etc. in the preparation step, and wort is prepared as velverin, for example, kihada and /. Alternatively, a kihada extract, if necessary, hops, etc. are added to this wort and boiled, and then beer yeast is added to the pre-fermentation solution obtained by removing the precipitate and fermented under predetermined conditions. A method of performing the steps to produce a predetermined amount of ethyl acetate is shown. After fermentation, the fermented liquid is stored (aging process), filtered, etc. to make a product. If this is also necessary, the alcohol content may be adjusted by adding spirits or the like, removing alcohol, or the like, or carbonation or the like, in an arbitrary step. Similarly, the product may be filled in a metal container or the like and sealed.

In any of the above-mentioned production method examples, the addition of velverin is not only a step of preparing a preparation solution or a pre-fermentation solution, but also a boiling step, a fermentation step, an alcohol content and carbon dioxide pressure adjusting step, and a aging step. It is also possible in a filtration step, a sterilization step, and the like, and in addition to producing ethyl acetate in a fermentation step, a preparation, an ethyl acetate-containing raw material, or the like may be added in any step. The same applies to the adjustment of the berberine content and the adjustment of the ethyl acetate content.

The present invention provides a method for improving beer-like flavor and bitterness in beer-taste beverages, which comprises berberine and ethyl acetate and has an ethyl acetate content of 0.50 mg / L or more. It can be said that it is provided. In this method, in a beer-taste beverage, for example, the content of berberine is set to 1.2 mg / L or more and 14 mg / L or less, or the content of ethyl acetate is set to 4.0 mg / L or more and 50 mg / L or less. It is also possible to provide a method for suppressing a pineapple-like aroma in a beer-taste beverage and improving a beer-like flavor and a palatable bitterness.

Hereinafter, examples of the present invention will be described, but the present invention is not limited to the following examples, and various modifications can be made within the technical idea of the present invention.

First, the caramel color was added to the base pure water so that the content of the final sample was 0.04 w / v%, and the ethyl acetate preparation was added to the dissolved liquid so that the ethyl acetate content of the final sample was 15 mg / L. Further, the Kihada extract (water extract) was added as the berberine content of the final sample so as to be the content shown in the upper part of Table 1 below. Then, the carbon dioxide gas pressure was adjusted with carbonated water so as to be ^{2.2 kg / cm 2.} In this way, non-alcoholic beer-taste beverages of Samples 1-1 to 1-6 having an ethyl acetate content of 15 mg / L and different berberine contents were prepared. As a control, Sample 1-0 prepared in the same manner as above except that berberine was not contained was also prepared.

Separately from this, the caramel color was added to the base pure water so that the content of the final sample was 0.04 w / v%, and the Kihada extract (water extract) was added to the dissolved liquid as the final sample. The berberine content was added so as to be 4.0 mg / L, and the ethyl acetate preparation was further added as the ethyl acetate content of the final sample so as to be the amount shown in the upper part of Table 1 below. Then, the carbon dioxide gas pressure was adjusted with carbonated water so as to be ^{2.2 kg / cm 2.} In this way, non-alcoholic beer-taste beverages of Samples 2-1 to 2-6 having a berberine content of 4.0 mg / L and different ethyl acetate contents were prepared. As a control, sample 2-0 prepared in the same manner as above except that ethyl acetate was not contained was also prepared.

Furthermore, apart from these, the ethyl acetate preparation was added to the liquid in which the caramel color was added and dissolved so that the content of the final sample was 0.04 w / v% in the base pure water, and the ethyl acetate content of the final sample was added. Was added so that the amount was 15 mg / L, and the Kihada extract (water extract) was added so that the berberine content of the final sample was 4.0 mg / L, and the alcohol content of the final sample was about 5. Spirits were added to 0 v / v%. Then, a beer-taste alcoholic beverage (Sample 3-1) adjusted with carbonated water so that the carbon dioxide gas pressure was 2.2 kg / cm ^{2 was also prepared.}

Then, in each of the obtained samples and controls, training was given on a palatable bitterness (a pleasant bitterness that increases drinkability) and a pineapple-like aroma derived from the yellowfin extract (an unfavorable aroma as a beer-taste beverage). The sensory evaluation was performed by comparative sensory using the evaluation criteria shown below by five panelists having the ability to discriminate sensory.

[Evaluation criteria for palatable bitterness]
The palatable bitterness of sample 1-0 is set to 1 (almost not felt), and in comparison with this sample 1-0, 5 (very feel), 4 (feel), 3 (slightly feel), and 2 (slightly feel). ), 1 (almost no feeling: equivalent to sample 1-0), comparative sensory evaluation was performed.
[Evaluation criteria for pineapple-like scent]
The pineapple-like scent in sample 1-0 is 5 (almost not felt), and in comparison with this sample 1-0, 5 (almost not felt: equivalent to sample 1-0), 4 (slightly felt), 3 ( Comparative sensory evaluation was performed on a scale of 5 (slightly felt), 2 (feeling), and 1 (strongly felt).

The sensory evaluation results (average evaluation values of 5 panelists) are shown in the lower part of Table 1 below. From this result, it was clarified that in the beer-taste beverage containing berberine, the pine-like aroma, which is an unfavorable aroma for the beer-taste beverage, is suppressed by containing ethyl acetate in a predetermined amount or more. In particular, by setting the ethyl acetate content to 1 to 60 mg / L, more preferably 7 to 30 mg / L, and the berberine content to 1.2 to 14 mg / L, the pineapple-like fragrance is suppressed. Moreover, it has been clarified that the beer-taste beverage has a more beer-like flavor and bitterness, which gives a good taste of bitterness.

Claims (6)

A beer-taste beverage containing berberine and further containing 0.50 mg / L or more of ethyl acetate. The beer-taste beverage according to claim 1, wherein the content of berberine is 1.2 mg / L or more and 14 mg / L or less. The beer-taste beverage according to claim 1 or 2, which contains the ethyl acetate in an amount of 4.0 mg / L or more and 50 mg / L or less. The beer-taste beverage according to any one of claims 1 to 3, wherein the bitterness value (BU) is less than 5. A method for producing a beer-taste beverage, which comprises a step of containing berberine, a step of containing ethyl acetate, and a step of adjusting the ethyl acetate content to 0.50 mg / L or more. A method for improving beer-like flavor and bitterness in a beer-taste beverage, which comprises berberine and ethyl acetate and has an ethyl acetate content of 0.50 mg / L or more.