JP2021106511A - Beer taste beverage - Google Patents

Abstract

To provide a beer taste beverage having excellent refreshing feeling and sharpness.SOLUTION: A beer taste beverage contains 3-methyl-2,4-nonane dione, a content of 3-methyl-2,4-nonane dione being 0.08 μg/L or less.SELECTED DRAWING: None

Description

The present invention relates to a beer-taste beverage.

As a method for improving the beer-likeness of beer-taste beverages such as non-alcoholic beer, a method of adding various aroma components has been proposed.

For example, Patent Document 1 describes that at least one selected from the group consisting of higher alcohols and ethers, which are flavor substances contained in beer, is an alcohol-based component, and flanons and lactones, which are flavor substances contained in beer. When at least one selected from the group consisting of aldehyde-based components is used as a sweetening component and at least one selected from the group consisting of aldehydes, which are flavor substances contained in beer, is used as an aldehyde-based component, the alcohol-based component and the said. A beer-like beverage flavor improving agent containing at least one selected from the group consisting of a sweetness-based component and the aldehyde-based component is disclosed.

Japanese Unexamined Patent Publication No. 2013-81417

However, it cannot be said that sufficient effects have been obtained even by the technical means described in Patent Document 1, and it is required to search for further components that can improve beer-likeness (for example, refreshing feeling and sharpness).

An object of the present invention is to provide a beer-taste beverage having an excellent refreshing feeling and sharpness.

The present inventors have found that a beer-taste beverage containing a specific amount of 3-methyl-2,4-nonandion improves refreshing feeling and sharpness. The present invention is based on this novel finding.

The present invention relates to a beer-taste beverage containing 3-methyl-2,4-nonandione and having a content of 3-methyl-2,4-nonandione of 0.08 μg / L or less.

Since the beer-taste beverage according to the present invention contains a specific amount of 3-methyl-2,4-nonandione, it is excellent in refreshing feeling and sharpness.

In the beer-taste beverage, the content of 3-methyl-2,4-nonandione is preferably 0.001 μg / L or more. When the content of 3-methyl-2,4-nonandion is within this range, the refreshing feeling and sharpness of the beer-taste beverage become even better.

The beer-taste beverage may be a non-alcoholic beverage (non-alcoholic beer-taste beverage). Since the non-alcoholic beer-taste beverage is particularly required to improve the refreshing feeling and sharpness, the effect of the present invention is further exhibited.

The beer-taste beverage may be a non-fermented beverage (beer-taste non-fermented beverage).

The present invention also relates to a method for improving the refreshing feeling and sharpness of a beer-taste beverage, which comprises incorporating an effective amount of 3-methyl-2,4-nonandion into the beer-taste beverage. Since 3-methyl-2,4-nonandion can improve the refreshing feeling and sharpness of beer-taste beverages, it can be suitably used for the purpose of improving the refreshing feeling and sharpness of beer-taste beverages.

According to the present invention, it is possible to provide a beer-taste beverage having an excellent refreshing feeling and sharpness. According to the present invention, it is also possible to provide a method for improving the refreshing feeling and sharpness of a beer-taste beverage.

Hereinafter, embodiments for carrying out the present invention will be described in detail. The present invention is not limited to the following embodiments.

[Beer taste beverage]
The beer-taste beverage according to the present embodiment has a 3-methyl-2,4-nonandion content of more than 0 μg / L and 0.08 μg / L or less. The beer-taste beverage according to the present embodiment has an excellent refreshing feeling and sharpness because the content of 3-methyl-2,4-nonandione is within this range.

As used herein, the term "beer-taste beverage" means a beverage having a beer-like flavor. The beer-taste beverage may be a beer-taste alcoholic beverage having an alcohol content of 1 v / v% or more, or a non-alcoholic beer-taste beverage having an alcohol content of less than 1 v / v%. In the present specification, alcohol means ethanol unless otherwise specified.

Examples of beer-taste alcoholic beverages include those classified into beer, low-malt beer, other brewed liquors, liqueurs, and spirits under the Liquor Tax Law (Act No. 37 of the First Year of the Ordinance).

The alcohol content of the beer-taste alcoholic beverage is not particularly limited, and may be, for example, 1v / v% or more, 2v / v% or more, 3v / v% or more, 4v / v% or more, or 5v / v% or more. .. The alcohol content of beer-taste alcoholic beverages is, for example, 20v / v% or less, 15v / v% or less, 10v / v% or less, 9v / v% or less, 8v / v% or less, 7v / v% or less, 6v. It may be / v% or less, 5v / v% or less, 4v / v% or less, or 3v / v% or less.

The non-alcoholic beer-taste beverage is a beer-taste beverage that does not substantially contain alcohol. The alcohol content of the non-alcoholic beer-taste beverage may be less than 1 v / v%, may be 0.5 v / v% or less, may be 0.1 v / v% or less, and may be 0.005 v / v%. It may be less than (0.00v / v%). Since the non-alcoholic beer-taste beverage is particularly required to improve the refreshing feeling and sharpness, the effect of the present invention is further exhibited.

The 3-methyl-2,4-nonandion content of the beer-taste beverage according to the present embodiment may be more than 0 μg / L and 0.08 μg / L or less. From the viewpoint of further improving the refreshing feeling and sharpness of the beer-taste beverage, the 3-methyl-2,4-nonandion content of the beer-taste beverage according to the present embodiment is 0.0001 μg / L or more, 0.0002 μg /. L or more, 0.0003 μg / L or more, 0.0004 μg / L or more, 0.0005 μg / L or more, 0.0006 μg / L or more, 0.0007 μg / L or more, 0.0008 μg / L or more, 0.0009 μg / L As mentioned above, it may be 0.001 μg / L or more, 0.002 μg / L or more, 0.003 μg / L or more, or 0.004 μg / L or more. From the same viewpoint, the 3-methyl-2,4-nonandion content of the beer-taste beverage according to the present embodiment is 0.075 μg / L or less, 0.07 μg / L or less, 0.065 μg / L or less, 0. 06 μg / L or less, 0.055 μg / L or less, 0.05 μg / L or less, 0.045 μg / L or less, 0.04 μg / L or less, 0.035 μg / L or less, 0.03 μg / L or less, or 0. It may be 025 μg / L or less.

The content of 3-methyl-2,4-nonandione in the beer-taste beverage according to the present embodiment is, for example, the addition of 3-methyl-2,4-nonandione itself to the raw material solution, 3-methyl-2,4- It can be adjusted by adding a fragrance composition containing nonandion to the raw material solution or the like. Further, for example, it can be adjusted by adding a plant raw material containing 3-methyl-2,4-nonandione, a food additive, or the like to the raw material liquid.

The 3-methyl-2,4-nonandion content of the beer-taste beverage according to the present embodiment can be measured by, for example, the GC-MS method. The quantification of 3-methyl-2,4-nonandione can be carried out, for example, by the standard point addition method.

The beer-taste beverage according to the present embodiment may contain a wheat raw material as a raw material, or may not contain a wheat raw material as a raw material. In the present specification, the wheat raw material means wheat or a processed wheat product. Examples of wheat include barley, wheat, rye, oat, oat, adlay, and enwheat. Examples of the processed wheat product include wheat extract, malt, and malt extract. The wheat extract is obtained by extracting the wheat extract containing sugar and nitrogen from the wheat. Malt is obtained by germinating wheat. The malt extract is obtained by extracting an extract containing sugar and nitrogen from malt.

The beer-taste beverage according to the present embodiment may contain hops as a raw material or may not contain hops as a raw material. Hops include dried hops, hop pellets, hop extracts, and processed hops such as low hops, hexahops, tetrahops, and isolated hop extracts.

The beer-taste beverage according to the present embodiment may have a malt ratio (ratio of malt in raw materials other than water and hops) of 0% by weight or more and 100% by weight or less. The malt ratio is 10% by weight or more, 20% by weight or more, 30% by weight or more, 40% by weight or more, 50% by weight or more, 60% by weight or more, 65% by weight or more, 66% by weight or more, 67% by weight or more, 70. It may be% by weight or more, 80% by weight or more, 90% by weight or more, 95% by weight or more, 99% by weight or more, or 100% by weight. The malt ratio may be less than 100% by weight, 90% by weight or less, 95% by weight or less, 90% by weight or less, 80% by weight or less, 70% by weight or less, 60% by weight or less, or 50% by weight or less. ..

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

The bitterness value (BU) of the beer-taste beverage according to the present embodiment may be, for example, 0.0 or more and 50.0 or less. The BU of the beer-taste beverage according to the present embodiment may be, for example, 40.0 or less, 30.0 or less, 20.0 or less, or 10.0 or less, and 1.0 or more, 2.0 or more, 3 It may be 0.0 or more, 4.0 or more, or 5.0 or more. The bitterness value of the beer-taste beverage according to this embodiment is described in "8. It can be measured by the method described in "15 Bitterness Value". The bitterness value can be appropriately set within the above range by adjusting, for example, the type of raw material and the amount used.

The beer-taste beverage according to the present embodiment may be non-sparkling or effervescent. Here, non-foaming means that the gas pressure at 20 ° C. is ^{less than 0.049 MPa (0.5 kg / cm 2} ), and foaming means that the gas pressure at 20 ° C. is 0.049 MPa (0. It means that it is 5 kg / cm ^{2) or more.} In the case of foamability, the upper limit of the gas pressure may be about ^{0.294 MPa (3.0 kg / cm 2).}

The beer-taste beverage according to the present embodiment may be a fermented beverage (beer-taste fermented beverage) or a non-fermented beverage (beer-taste non-fermented beverage). Fermented beverages are produced after fermentation with yeast or the like. Non-fermented beverages are produced without fermentation with yeast or the like. The non-fermented beverage also includes a beer-taste beverage produced by blending alcohol (for example, distilled alcohol such as spirits and alcohol for raw materials) without fermenting with yeast or the like.

The beer-taste beverage according to the present embodiment can be provided in a container. The container may be a container that can be sealed, and a so-called can container / barrel container made of metal (aluminum, steel, etc.) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any container currently in circulation can be applied. It is preferable to use a metal container because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of time.

The beer-taste beverage according to the present embodiment can be produced according to a conventional method, except that the content of 3-methyl-2,4-nonandione is adjusted within the above range. The content of 3-methyl-2,4-nonandione can be adjusted, for example, by adding 3-methyl-2,4-nonandione to the raw material solution. In the present specification, the raw material liquid means a liquid that is the basis of a beer-taste beverage. The raw material liquid includes a liquid used or produced in each step (for example, a sugar-containing liquid, a post-boiling liquid, a purified liquid, a pre-fermentation liquid, and a post-fermentation liquid, which will be described later).

The production method in one embodiment includes, for example, a preparation step and a fermentation step. 3-Methyl-2,4-nonandion may be added to the raw material liquid at any stage in the manufacturing process of the beer-taste beverage. For example, it may be added to the raw material in the preparation process or added in the fermentation process. Alternatively, it may be added to the post-fermentation liquid obtained through the fermentation step. It is preferable to add 3-methyl-2,4-nonandione to the post-fermentation liquid because the content can be adjusted more easily. The form of 3-methyl-2,4-nonandione to be added is not particularly limited, and may be, for example, 3-methyl-2,4-nonandione itself, or a fragrance composition containing 3-methyl-2,4-nonandione. It may be a plant material containing 3-methyl-2,4-nonandione or a food additive.

In the charging process, the raw material and the charged water (water used in the charging process) are used to obtain a pre-fermentation liquid. That is, the preparation step is a step of preparing a pre-fermentation liquid used for fermentation. The charging step may include a boiling step of boiling the sugar-containing liquid, a removing step of removing solids in the raw material liquid, and a cooling step of cooling the raw material liquid in this order.

In the boiling step, the sugar-containing liquid is boiled to obtain a post-boiling liquid (sugar-containing liquid after boiling). The sugar-containing liquid contains a component capable of alcoholic fermentation by yeast. Examples of the sugar-containing liquid include wort and syrup. Wort is a liquid obtained through the above-mentioned saccharification of wheat raw materials and is unfermented. The wort undergoes, for example, a step of mixing a raw material such as the above-mentioned wheat raw material with water, a step of saccharifying a liquid containing the raw material and water by a conventional method to obtain a saccharified liquid, and a step of filtering the saccharified liquid. Obtainable.

In the boiling step, hops may be added to the raw material liquid. As the hops to be added, for example, dried hops, hop pellets, and hop extracts can be used. The hop may be a processed hop product such as low hop, hexa hop, tetra hop, and isolated hop extract.

In the removing step, the solid content in the liquid after boiling is removed to obtain a purified liquid. The removal step can be performed, for example, by precipitating the insoluble solid content contained in the liquid after boiling. Examples of the solid content include a heat-coagulated product produced in the boiling step, and hop dregs when hops are added in the boiling step. The removal step may be carried out in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid.

In the fermentation step, the pre-fermentation liquid is fermented with yeast to obtain a post-fermentation liquid. In the fermentation process, yeast is added to perform alcoholic fermentation. More specifically, the pre-fermentation liquid is inoculated with yeast and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

The production method according to the present embodiment may include a step of filtering the post-fermentation liquid as a post-fermentation step after the fermentation step. By carrying out the filtration step, insoluble solids, yeast and the like can be removed from the post-fermentation liquid.

In the production method according to the present embodiment, as another post-fermentation step, the post-fermentation liquid (or the post-fermentation liquid after the filtration step) is heated (sterilized), and various additives (for example, colorants, antioxidants, etc.) are used. Acidulants, bitterness agents, flavors) may be added, alcohol may be added, and the like. As the alcohol added in the post-fermentation step, for example, spirits can be used. When 3-methyl-2,4-nonandione is added to the post-fermentation liquid, it may be added together with the above-mentioned various additives, for example.

When the beer-taste beverage is a non-alcoholic beer-taste beverage, it may be produced by fermenting to produce alcohol in the same manner as a beer-taste beverage such as ordinary beer, and then removing or reducing the alcohol. It may be produced by suppressing the production of alcohol by shortening the fermentation period or the like, or it may be produced without performing a fermentation step.

When the beer-taste beverage is a non-fermented beverage (beer-taste non-fermented beverage), it may be produced without performing the above fermentation step.

Production methods in other embodiments include, for example, water, 3-methyl-2,4-nonandione, and optionally distilled alcohols (eg, spirits, raw material alcohols) and various additives (eg, colorants). , Antioxidants, acidulants, bitterness agents, fragrances), and a compounding step of blending into the raw material tank.

The production method according to the present embodiment includes a filtration step of filtering a mixed solution obtained by mixing each component in a blending step, a first sterilization step of sterilizing the filtered solution filtered in the filtration step, and a first sterilization. Further, a filling step of filling a container such as a bottle, a can, or a PET bottle with the sterilized filtrate sterilized in the step, and a second sterilization step of sterilizing the filtrate filled in the container in the filling step together with the container. It may be included.

In the blending step, the components may be mixed while being stirred with a stirrer or the like so that the components are well mixed. Further, the filtration step can be performed by, for example, a general filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of treatment speed and the like, and is applicable without limitation as long as the same treatment can be performed. The filling step may be performed in a clean room where the cleanliness is maintained to the extent normally performed in the production of beverages. The second sterilization step can be performed by heating the filtrate together with the container at a predetermined temperature and a predetermined time. It is also possible to perform non-sterilization filling without performing the second sterilization step.

[How to improve the refreshing feeling and sharpness of beer-taste beverages]
The present invention can also be regarded as providing a novel method of using 3-methyl-2,4-nonandion (use for improving the refreshing feeling and sharpness of beer-taste beverages). That is, in one embodiment of the present invention, there is provided a method for improving the refreshing feeling and sharpness of a beer-taste beverage, which comprises incorporating an effective amount of 3-methyl-2,4-nonandion into the beer-taste beverage.

The method for improving the refreshing feeling and sharpness of the beer-taste beverage according to the present embodiment is, for example, by adding 3-methyl-2,4-nonandion to the raw material solution, or the like, in an effective amount of 3-methyl-2,4-. It can be carried out by incorporating nonandion into a beer-taste beverage. The 3-methyl-2,4-nonandione to be added may be, for example, 3-methyl-2,4-nonandione itself, or a fragrance composition containing 3-methyl-2,4-nonandione. , 3-Methyl-2,4-Nonandion, may be a plant material or a food additive. The effective amount may be set with reference to the mode of the content in the beer-taste beverage described above.

Hereinafter, the present invention will be described in more detail based on Examples. However, the present invention is not limited to the following examples.

(Preparation of beer-taste beverage)
Water-soluble dietary fiber, lactic acid, phosphoric acid, hop extract, acesulfame K and caramel I were dissolved in water, and 3-methyl-2,4-nonandion was added thereto. The gas pressure was adjusted to 2.3 kg / cm ² with carbonated water and filled in a container to prepare beer-taste beverages of Examples 1 to 4 and Comparative Examples 1 to 3. The composition of the prepared beer-taste beverage is as shown in Table 1.

(sensory evaluation)
For the beer-taste beverages of Examples 1 to 4 and Comparative Examples 1 to 3, sensory evaluation was performed for the evaluation items of "exhilaration" and "sharpness". The sensory evaluation was performed by 5 selected panelists with discriminating ability. Each evaluation item was evaluated on a scale of 1 to 5, and the average value was used as the evaluation score.

"Refreshing sensation" is a refreshing and comfortable sensation, and the higher the score, the stronger the refreshing sensation. "Kire" is a refreshing sensation with no aftertaste such as astringency or miscellaneous taste left in the mouth, and the higher the score, the stronger the sharpness. For the sensory evaluation of "exhilaration" and "sharpness", the score of the beer-taste beverage of Comparative Example 1 was fixed as 3 points, and other beer-taste beverages were evaluated based on this. The results are shown in Table 1.

The beer-taste beverages of Examples 1 to 4 containing 3-methyl-2,4-nonandion and having a content of 0.08 μg / L or less were highly evaluated for both refreshing feeling and sharpness.

Claims (5)

Contains 3-methyl-2,4-nonandione,
A beer-taste beverage in which the content of 3-methyl-2,4-nonandione is 0.08 μg / L or less. The beer-taste beverage according to claim 1, wherein the content of 3-methyl-2,4-nonandione is 0.001 μg / L or more. The beer-taste beverage according to claim 1 or 2, which is a non-alcoholic beverage. The beer-taste beverage according to any one of claims 1 to 3, which is a non-fermented beverage. A method for improving the refreshing feeling and sharpness of a beer-taste beverage, which comprises incorporating an effective amount of 3-methyl-2,4-nonandion into the beer-taste beverage.