JP2022028515A - Beer taste beverage, method for producing beer taste beverage, and flavor improvement method of beer taste beverage - Google Patents

Abstract

To provide a beer taste beverage which has enhanced ester feeling like beer, a method for producing a beer taste beverage, and a flavor improvement method of a beer taste beverage.SOLUTION: A beer taste beverage has a content of geraniol of 5-200 ppb, and a content of citronellal of 0.3-600.0 ppb, in which when the content of the geraniol is set at X ppb and the content of the citronellal is set at Y ppb, Y/X is 0.03-15.00. A method for producing a beer taste beverage includes a step of setting a content of geraniol at 5-200 ppb, setting a content of citronellal at 0.3-600.0 ppb, and setting Y/X at 0.03-15.00 when the content of the geraniol is set at X ppb and the content of the citronellal is set at Y ppb.SELECTED DRAWING: None

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 them have been proposed in order to meet the diverse tastes of consumers.

For example, Patent Document 1 discloses a beer-taste beverage in which the content of free amino nitrogen (FAN) is 30 ppm or more and the content of wheat-derived protein having a molecular weight of 35 to 50 kDa is 20 ppm or more.

Japanese Unexamined Patent Publication No. 2020-103207

So far, there have been many inventions focusing on the richness, which is an important flavor of beer-taste beverages, such as the invention described in Patent Document 1.
The reason for this is that the percentage of consumers who demand richness from beer-taste beverages was high, but the needs of consumers are now very diversified.

As a result of examining the flavor of beer-taste beverages, the present inventors will meet diversifying consumer needs if it is possible to enhance a gorgeous flavor (also referred to as "beer-like ester feeling" as appropriate) that matches the flavor of beer. I thought that I could provide a new product that suits me.

Therefore, it is an object of the present invention to provide a beer-taste beverage having an enhanced beer-like ester feeling, a method for producing a beer-taste beverage, and a method for improving the flavor of the beer-taste beverage.

The problem can be solved by the following means.
(1) Y when the content of geraniol is 5 to 200 ppb, the content of citronellal is 0.3 to 600.0 ppb, the content of geraniol is Xppb, and the content of citronellal is Yppb. A beer-taste beverage with a / X of 0.03 to 15.00.
(2) The beer-taste beverage according to 1 above, wherein the content of geraniol is 8 to 120 ppb, the content of citronellal is 0.8 to 270.0 ppb, and the Y / X is 0.07 to 4.00. ..
(3) Y when the content of geraniol is 5 to 200 ppb, the content of citronellal is 0.3 to 600.0 ppb, the content of geraniol is Xppb, and the content of citronellal is Yppb. A method for producing a beer-taste beverage, which comprises a step of setting / X to 0.03 to 15.00.
(4) A method for improving the flavor of a beer-taste beverage that enhances the beer-like ester feeling. The content of geraniol in the beer-taste beverage is 5 to 200 ppb, and the content of citronellal is 0.3 to 600.0 ppb. A method for improving the flavor of a beer-taste beverage, which comprises a step of setting Y / X to 0.03 to 15.00 when the content of the geraniol is Xppb and the content of the citronellal is Yppb.

The beer-taste beverage according to the present invention has an enhanced beer-like ester feeling.
The method for producing a beer-taste beverage according to the present invention can produce a beer-taste beverage having an enhanced beer-like ester feeling.
The method for improving the flavor of a beer-taste beverage according to the present invention can enhance the beer-like ester feeling of a beer-taste beverage.

Hereinafter, an embodiment (the present embodiment) for carrying out a beer-taste beverage, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage according to the present invention will be described.

[Beer taste beverage]
The beer-taste beverage according to the present embodiment is a beer-taste beverage containing geraniol and citronellal, and the content of the two components and the ratio of the two components are each within a predetermined range.
Here, the beer-taste beverage is also called a beer-like (wind) beverage, and is a beverage having a beer-like flavor, in other words, a beverage prepared to have a beer-like flavor. As a beer-taste beverage, for example, "effervescent liquor" (beer, effervescent) defined by the Liquor Tax Law (promulgated on June 20, 1991 (Revised Law No. 59 of 1991)). Those classified as liquor and other sparkling liquors) can be mentioned. In addition, as the other effervescent liquor mentioned above, there are "other brewed liquor (effervescent) (1)" (third beer) and "liqueur (effervescent) (1)" (new genre beer). In addition, the beer-taste beverage may have a beer-like flavor, and may include beverages that do not belong to effervescent liquors defined by the Liquor Tax Law and soft drinks (for example, non-alcoholic beer-taste beverages). can.

(Geraniol)
Geraniol is a type of monoterpene alcohol represented by the chemical formula C ₁₀ H ₁₈ O.
Then, the present inventors have found that this geraniol can enhance the ester feeling like beer by combining with citronellal described later in a beer-taste beverage.
The present inventors have also found that geraniol, in combination with citronellal described later, enhances the thickness of the taste of beer-taste beverages and further refines the bitterness.

The content of geraniol is preferably 5 ppb or more, more preferably 8 ppb or more, 10 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, and 50 ppb or more. When the content of geraniol is at least a predetermined value, the beer-like ester feeling of the beer-taste beverage can be enhanced. Further, when the content of geraniol is at least a predetermined value, the thickness of the taste of the beer-taste beverage can be enhanced and the bitterness can be made finer.
The content of geraniol is preferably 200 ppb or less, more preferably 180 ppb or less, 150 ppb or less, 130 ppb or less, 120 ppb or less, 110 ppb or less, 100 ppb or less. When the content of geraniol is not more than a predetermined value, the effect of enhancing the beer-like ester feeling of the beer-taste beverage can be firmly exerted. Further, when the content of geraniol is not more than a predetermined value, the effect of enhancing the thickness of the taste of the beer-taste beverage and the effect of making the bitterness finer can be firmly exerted.
In the present specification, the unit "ppb" is synonymous with "μg / L".

(Citronellal)
Citronellal is a kind of organic compounds of aldehydes represented by the chemical formula C ₁₀ H ₁₈ O.
And, as mentioned above, the present inventors have found that this citronellal can enhance the ester feeling like beer by combining with geraniol in a beer-taste beverage.
In addition, as described above, the present inventors have also found that citronellal, in combination with geraniol, enhances the thickness of the taste of beer-taste beverages and further refines the bitterness.

The content of citronellal is preferably 0.3 ppb or more, 0.4 ppb or more, 0.5 ppb or more, 0.8 ppb or more, 1.0 ppb or more, 3.0 ppb or more, 5.0 ppb or more, 8.0 ppb or more, 10. 0 ppb or more is more preferable. When the content of citronellal is at least a predetermined value, the beer-like ester feeling of the beer-taste beverage can be enhanced. Further, when the content of citronellal is at least a predetermined value, the thickness of the taste of the beer-taste beverage can be enhanced and the bitterness can be made finer.
The content of citronellal is preferably 600.0 ppb or less, 500.0 ppb or less, 400.0 ppb or less, 300.0 ppb or less, 270.0 ppb or less, 250.0 ppb or less, 200.0 ppb or less, 170.0 ppb or less, 150. It is more preferably 0 ppb or less and 100.0 ppb or less. When the content of citronellal is not more than a predetermined value, the effect of enhancing the beer-like ester feeling of the beer-taste beverage can be firmly exerted. Further, when the content of citronellal is not more than a predetermined value, the effect of enhancing the thickness of the taste of the beer-taste beverage and the effect of making the bitterness finer can be firmly exerted.

The content of geraniol and the content of citronellal are, for example, "Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], revised in 2013)". It can be measured by the method described in "8.22 Low boiling point aroma component" (method using a headspace gas chromatograph with FID).
Further, the content of geraniol and the content of citronellal may be controlled by adding each component (or a raw material such as a fragrance containing each component) in the post-fermentation step or the like, or in the pre-fermentation step. It may be controlled depending on the auxiliary material used.

(Citronellal content / Geraniol content)
When the content of geraniol in the beer-taste beverage is Xppb and the content of citronellal is Yppb, the Y / X is as follows.
Y / X is preferably 0.03 or more, more preferably 0.05 or more, 0.07 or more, 0.10 or more, 0.20 or more, 0.30 or more, and 0.50 or more. When Y / X is at least a predetermined value, the beer-like ester feeling enhancing effect, the taste thickness enhancing effect, and the bitterness finening effect can be more firmly exhibited.
Y / X is preferably 15.00 or less, 13.00 or less, 13.00 or less, 10.00 or less, 8.00 or less, 6.00 or less, 5.00 or less, 4.00 or less, 3.00. Hereinafter, 2.50 or less is more preferable. When Y / X is not more than a predetermined value, the beer-like ester feeling enhancing effect, the taste thickness enhancing effect, and the bitterness finening effect can be more reliably exhibited.

(Alcohol degree)
The alcohol content of the beer-taste beverage according to the present embodiment is not particularly limited, but may be, for example, less than 1% (v / v%), preferably 1% (v / v%) or more, and 3% or more. 4% or more, 15% or less, 10% or less, 9% or less, 8% or less, 6% or less.

The alcohol content of the beer-taste beverage according to the present embodiment may be the value of a beverage obtained by fermenting a wheat-derived raw material, but the beverage may be appropriately adjusted by adding distilled alcohol. Alternatively, if it does not undergo fermentation (in the case of formulation), it may be adjusted only by adding distilled alcohol.
Examples of distilled alcohol include various spirits such as shochu, brandy, vodka, and whiskey, and alcohol for raw materials. One type of distilled alcohol may be used alone, or two or more types may be used in combination. In addition, in this specification, "spirits" refers to spirits which are spirits, and may be different from spirits under the Liquor Tax Law.
In the present specification, alcohol means ethanol unless otherwise specified. The alcohol content of the beer-taste beverage can be measured, for example, based on the National Tax Agency's prescribed analysis method (command) 3 sake 3-4 alcohol content (vibration type densitometer method).

(Effervescent)
The beer-taste beverage according to the present embodiment is preferably effervescent.
The gas pressure of the beer-taste beverage according to the present embodiment at 20 ° C. is not particularly limited, but is, for example, 2.0 kg / cm ² or more, 2.2 kg / cm ² or more, 2.3 kg / cm ² or more, 2 It is .4 kg / cm ² or more, 5.0 kg / cm ² or less, 4.0 kg / cm ² or less, and 3.0 kg / cm ² or less. The alcohol content of the beer-taste beverage can be measured, for example, based on the National Tax Agency's prescribed analysis method (command) 8-3 gas pressure.

(others)
The beer-taste beverage according to the present embodiment includes sweeteners, high-sweetness sweeteners, antioxidants, flavors, acidulants, salts, dietary fibers, etc., which are usually blended as beverages as long as the desired effects of the present invention are not impaired. (Hereinafter, referred to as "additive") may be added as appropriate. As the sweetener, for example, fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. As the high sweetness sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, somatin, monerin, aspartame, alitame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of the acidulant include adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, and the like. 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, phosphoric acid and the like can be used. As the salts, for example, salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfate, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product and the like can be used.
Then, as each of the above-mentioned raw materials, those generally commercially available can be used.

(Contained beer-taste beverage)
The beer-taste beverage according to the present embodiment can be provided in various containers. By filling various containers with beer-taste beverages, it is possible to suitably prevent quality deterioration due to long-term storage.
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, or the like can be applied. The capacity of the container is not particularly limited, and anything 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.

As described above, the beer-taste beverage according to the present embodiment has an enhanced beer-like ester feeling.
In addition, the beer-taste beverage according to the present embodiment has an increased thickness of taste and a finer bitterness.

[Manufacturing method of beer-taste beverage]
Next, a method for producing a beer-taste beverage according to the present embodiment will be described.
The method for producing a beer-taste beverage according to the present embodiment includes a step of setting the content of geraniol and citronellal and the ratio of these two components within a predetermined range. More specifically, the method for producing a beer-taste beverage according to the present embodiment includes a pre-fermentation step, a fermentation step, and a post-fermentation step.

(Pre-fermentation process)
In the pre-fermentation step, malt, wheat, sugars, enzymes, various additives, auxiliary raw materials and the like are appropriately mixed to saccharify the raw materials to obtain a saccharified solution. Then, hops are appropriately added, boiled, cooled, etc. to the wort obtained by appropriately filtering the saccharified solution to prepare a pre-fermentation solution.

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

The malt used in the pre-fermentation step is obtained by germinating and roasting the malt and then removing the roots, and the malt used in the pre-fermentation step is wheat in a non-germinated state. The wheat is barley, wheat, rye, swallow, etc., but barley is preferable.
The malt ratio (the ratio of the weight of malt to the total weight of raw materials used for producing beer-taste beverages other than water and hops) is not particularly limited, but for example, the lower limit is 1% or more and 10% or more. , 25% or more, 30% or more, 50% or more, and the upper limit is 100% or less, 95% or less.

Auxiliary raw materials used in the pre-fermentation process are listed in each item of Article 4, Paragraph 2 of the Liquor Tax Law Enforcement Regulations (promulgated on March 31, 1991 (Revised by Ministry of Finance Ordinance No. 19 of 1991)). Examples include the listed articles, as well as fruits (including dried or boiled fruits or concentrated juices).

The hops used in the pre-fermentation process are not particularly limited, and examples thereof include dried hops, hop pellets, hop extracts, and hop sardines (balls and sardines), as well as low hops, hexahops, tetrahops, and isotylated hops. It may be a processed hop product such as a hop extract.

(Fermentation process)
The fermentation step is a step of adding yeast to the pre-fermentation liquid to perform alcoholic fermentation. In the present embodiment, for example, yeast is added to a pre-fermentation liquid whose temperature has been adjusted in advance within a predetermined range (for example, in the range of 0 to 40 ° C.) to prepare a fermentation liquid, and fermentation is performed.

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

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

(Post-fermentation process)
The post-fermentation step is a step of subjecting the post-fermentation liquid to a predetermined treatment to finally obtain a beer-taste beverage. Examples of the post-fermentation step include filtration of the post-fermentation liquid obtained by the fermentation step (so-called primary filtration). By this primary filtration, insoluble solids and yeast can be removed from the post-fermentation liquid. Further, in the post-fermentation step, microfiltration of the post-fermentation liquid (so-called secondary filtration) may be further performed. By secondary filtration, germs and residual yeast can be removed from the post-fermentation liquid. Instead of microfiltration, the liquid may be sterilized by heating after fermentation. The primary filtration, secondary filtration, and heating in the post-fermentation process can be performed in general equipment used for producing beer-taste beverages.
The post-fermentation step also includes a step of filling the container as described above.

Regarding the beer-taste beverage obtained by the post-fermentation step, the following methods can be mentioned as a method for keeping the content of geraniol and citronellal and the ratio of these two components within a predetermined range.
For example, a method of using an auxiliary material (lemongrass, Japanese pepper, etc.) containing geraniol and citronellal in the pre-fermentation process, or geraniol and citronellal (or geraniol and citronellal) in each process (particularly, post-fermentation process). A method of adjusting each content or ratio by adding raw materials such as fragrances contained therein) can be mentioned. Naturally, while adopting the method of using an auxiliary raw material in the pre-fermentation step, geraniol or citronellal may be added in the post-fermentation step to finely adjust each content and ratio.

Further, the beer-taste beverage according to the present embodiment can also be produced without going through a fermentation step. That is, the beer-taste beverage according to the present embodiment may be produced as a non-fermented beverage.
In this case, the method for producing a beer-taste beverage according to the present embodiment includes a blending step (mixing step) in which raw materials such as water, geraniol, citronellal, additives, malt extract, and distilled alcohol are appropriately added to the mixing tank, and filtration. , Post-treatment steps such as sterilization, addition of carbon dioxide gas, filling into a container, and the like are included.

As described above, the method for producing a beer-taste beverage according to the present embodiment can produce a beer-taste beverage having an enhanced beer-like ester feeling.
Further, the method for producing a beer-taste beverage according to the present embodiment can produce a beer-taste beverage in which the thickness of the taste is enhanced and the bitterness is finely tuned.

[How to improve the flavor of beer-taste beverages]
Next, a method for improving the flavor of the beer-taste beverage according to the present embodiment will be described.
The method for improving the flavor of a beer-taste beverage according to the present embodiment is a method for improving the flavor of a beer-taste beverage that enhances the beer-like ester feeling, and the content of geraniol, the content of citronellal, and the ratio of both are within a predetermined range. Is the method.
The content and the like of each component are the same as the values described in the above-mentioned "beer taste beverage".

As described above, the method for improving the flavor of the beer-taste beverage according to the present embodiment can enhance the beer-like ester feeling of the beer-taste beverage.
Further, the method for improving the flavor of a beer-taste beverage according to the present embodiment can enhance the thickness of the taste of the beer-taste beverage and make the bitterness finer.

Next, the present invention will be described by exemplifying examples that satisfy the requirements of the present invention and comparative examples that do not.

[Preparation of sample]
Commercially available beer (alcohol content: 5%, gas pressure at 20 ° C: 2.3 kg / cm ² , malt ratio: 50% or more, geraniol content: 0 ppb because it is below the lower limit of detection, citronellal content: Since it was below the lower limit of detection, it was regarded as 0 ppb) as the base solution (control sample).
Geraniol and citronellal were appropriately added to the base solution to prepare the samples shown in Tables 1 to 3.
Since the amount of geraniol and citronellal added when preparing the samples was extremely small, it can be judged that the alcohol content and gas pressure of each sample are the same as those of commercially available beer.

[contents of the test]
For each sample produced by the above method, four panelists with discriminating ability selected from 1 to 1 for "beer-like ester feeling", "taste thickness", and "fine bitterness" according to the following evaluation criteria. Independent points were given on a 5-point scale of 5 points, and the average value was calculated.
Each evaluation was carried out by drinking each sample.

(Beer-like ester feeling: evaluation criteria)
Regarding the evaluation of the ester feeling like beer, the standard (1 point) is the ester feeling like beer of the control sample, 5 points when "the ester feeling like beer is strong", and "the ester feeling like beer is weak (similar to the control sample)". The case was evaluated on a 5-point scale with 1 point. As for the evaluation of the ester feeling like beer, the higher the score, the stronger the evaluation, and it can be judged that it is preferable.

The "beer-like ester feeling" is a gorgeous flavor (ester-like flavor such as acetic acid ester) that matches the flavor of beer.

(Taste thickness: evaluation criteria)
Regarding the evaluation of the thickness of the taste, the thickness of the taste of the control sample was used as a reference (1 point), 5 points were given for "strong taste", and "weak taste" (similar to the control sample). The case was evaluated as 1 point on a 5-point scale. As for the evaluation of the thickness of the taste, it can be judged that the higher the score, the stronger the evaluation, which is preferable.

The "thickness of taste" is a sense of volume, and the thicker the taste (that is, the stronger the thickness of the taste), the higher the score.

(Fine bitterness: evaluation criteria)
For the evaluation of fine bitterness, the fineness of the bitterness of the control sample is used as the standard (1 point), 5 points for "the bitterness is fine", and "the bitterness is not fine (similar to the control sample)". () ”Was one point and evaluated on a five-point scale. As for the evaluation of fine bitterness, the higher the score, the finer the evaluation, and it can be judged that it is preferable.

The "fine bitterness" is a qualitative evaluation of bitterness, and can be rephrased as a smooth and pleasant bitterness.

The table shows the evaluation results of each sample. The content of each component in the table indicates the content in the final product.

(Examination of results)
Tables 1 to 3 fix the geraniol content to 10 ppb, Table 2 fixes the geraniol content to 50 ppb, and Table 3 shows the geraniol content, while varying the citronellal content. This is the result when the amount is fixed at 100 ppb.
From the results of Tables 1 to 3, the ratio of the citronellal content to the geraniol content is within the predetermined range when the geraniol is contained in the predetermined range. , "Beer-like ester feeling", "thickness of taste", and "fine bitterness" were all confirmed to be high scores.
In particular, I think it was a surprising result that the "beer-like ester feeling" could be enhanced based on geraniol and citronellal even though the amount of ester was not changed at all from the control sample.

Among the samples in Tables 1 to 3, A-1 to A-5, B-3 to B-7, C-3 to C-7 are preferable, and A-2 to A-4 and B-3 to B- 5. The results were obtained that C-4 to C-6 were more preferable (the score of beer-like ester feeling was 3.5 points or more).

Further, from the results of B-1 in Table 2 and C-1 in Table 3, each effect of the present invention is not exhibited only by geraniol, and each of these effects is only achieved by the combination of geraniol and citronellal. It was confirmed that the effect was exhibited.

Claims (4)

The content of geraniol is 5 to 200 ppb,
The content of citronellal is 0.3-600.0 ppb,
A beer-taste beverage having a Y / X of 0.03 to 15.00 when the content of the geraniol is Xppb and the content of the citronellal is Yppb. The content of geraniol is 8-120 ppb,
The content of citronellal is 0.8-270.0 ppb,
The beer-taste beverage according to claim 1, wherein the Y / X is 0.07 to 4.00. The content of geraniol is 5 to 200 ppb, the content of citronellal is 0.3 to 600.0 ppb, and
A method for producing a beer-taste beverage, which comprises a step of setting Y / X to 0.03 to 15.00 when the content of geraniol is Xppb and the content of citronellal is Yppb. It is a method for improving the flavor that enhances the beer-like esteriness of beer-taste beverages.
The content of geraniol in the beer-taste beverage is 5 to 200 ppb, the content of citronellal is 0.3 to 600.0 ppb, and the content is ppb.
A method for improving the flavor of a beer-taste beverage, which comprises a step of setting Y / X to 0.03 to 15.00 when the content of geraniol is Xppb and the content of citronellal is Yppb.