JP2022054672A - Beer taste beverage, production method thereof, and method for adding honey-like scent to beer taste beverage - Google Patents

Abstract

To provide a beer taste beverage to which honey-like scent is added.SOLUTION: A beer taste beverage contains guaiacol and linalool, and the content of guaiacol is 5 μg/L or more and 200 μg/L or less, and the content of linalool is 5 μg/L or more and 110 μg/L or less.SELECTED DRAWING: None

Description

The present invention relates to a beer-taste beverage and a method for producing the same. The present invention also relates to a method of imparting a honey-like aroma to a beer-taste beverage.

With the diversification of consumer tastes, beer-taste beverages with various flavor characteristics are required. As a method for improving the flavor characteristics of beer-taste beverages, a method of adding various aroma components is known.

By the way, guaiacol (2-methoxyphenol) having a chemical-like aroma is known as an aroma component contained in foods such as dried bonito (for example, Non-Patent Document 1).

Journal of Japanese Society of Food Science and Technology, 2014, Vol. 61, No. 11, pp. 519-527

The present inventors have surprisingly been able to impart a honey-like scent to beer-taste beverages by combining guaiacol, which has a chemical-like scent, with linalool, and further adjusting the content of these to a predetermined range. I found it. The present invention is based on this novel finding, and an object of the present invention is to provide a beer-taste beverage to which a honey-like scent is imparted. It is also an object of the present invention to provide a method for producing the beer-taste beverage.

The present invention relates to a beer-taste beverage containing guaiacol and linalool, having a guaiacol content of 5 μg / L or more and 200 μg / L or less, and a linalool content of 5 μg / L or more and 110 μg / L or less.

The beer-taste beverage according to the present invention contains guaiacol and linalool in combination, and since these contents are within a predetermined range, a honey-like scent can be felt.

The beer-taste beverage may have a guaiacol content of 15 μg / L or more and 160 μg / L or less, and a linalool content of 40 μg / L or more and 100 μg / L or less. As a result, the above-mentioned effect becomes more remarkable.

The beer-taste beverage may have a sugar content of 2.0 g / 100 mL or less. The beer-taste beverage according to the present invention can exhibit the above-mentioned effects even when the sugar content is reduced.

The present invention also comprises adjusting the guaiacol content in a beer-taste beverage to 5 μg / L or more and 200 μg / L or less, and adjusting the linalool content in a beer-taste beverage to 5 μg / L or more and 110 μg / L or less. The present invention relates to a method for producing a beer-taste beverage, including.

Since the production method according to the present invention includes adjusting the guaiacol and linalool contents in the beer-taste beverage within a predetermined range, a beer-taste beverage with a honey-like scent can be produced.

The above-mentioned production method comprises a fermentation step of fermenting the pre-fermentation liquid with yeast, and the pre-fermentation liquid is brought into contact with an amount of oak wood of 0.005 w / v% or more and 0.5 w / v% or less, and then fermented. The oak wood may be removed before fermentation. The guaiacol content in the pre-fermentation liquid can be adjusted within the above-mentioned range by contacting with the predetermined amount of oak wood. In addition, according to the studies by the present inventors, it has been found that the guaiacol content does not change significantly before and after fermentation with yeast. Therefore, by adjusting the guaiacol content in the pre-fermentation liquid, the guaiacol content in the beer-taste beverage obtained through fermentation can be adjusted.

The form of the oak wood may be, for example, at least one selected from the group consisting of oak powder, oak fine and oak chips. The oak wood may also be at least one selected from the group consisting, for example, French oak light toast, French oak medium toast, French oak heavy toast, American oak medium toast and American oak heavy toast.

The present invention further adjusts the guaiacol content in the beer-taste beverage to 5 μg / L or more and 200 μg / L or less, and the linalool content in the beer-taste beverage to 5 μg / L or more and 110 μg / L or less. Including, it relates to a method of giving a honey-like aroma to a beer-taste beverage.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a beer-taste beverage to which a honey-like scent is imparted. Further, according to the present invention, it is possible to provide a method for producing a beer-taste beverage to which a honey-like scent is imparted.

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 contains guaiacol and linalool, has a guaiacol content of 5 μg / L or more and 200 μg / L or less, and a linalool content of 5 μg / L or more and 110 μg / L or less. The beer-taste beverage according to the present embodiment contains guaiacol and linalool in combination, and since these contents are within a predetermined range, a honey-like scent can be felt.

As used herein, the term "beer-taste beverage" means a beverage having a beer-like flavor. The beer-taste beverage according to the present embodiment 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.

Beer-taste alcoholic beverages are not limited to this, but include, for example, those classified as beer, low-malt beer, other brewed liquor, and liqueur under the Liquor Tax Law (Reiwa 2nd Year Law No. 8). Beer. The beer-taste alcoholic beverage according to the present embodiment is not limited to the above-exemplified ones.

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 the beer-taste alcoholic beverage 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 1v / v%, may be 0.5v / v% or less, may be 0.1v / v% or less, and may be 0.005v / v%. It may be less than (0.00v / v%).

The alcohol content of beer-taste beverages can be measured, for example, based on the vibration densitometer method described in the National Tax Agency's prescribed analysis method (command) "3 Sake 3-4 Alcohol content".

The guaiacol content in the beer-taste beverage according to the present embodiment may be 5 μg / L or more and 200 μg / L or less. The guaiacol content in the beer-taste beverage according to the present embodiment may be, for example, 10 μg / L or more and 200 μg / L or less, and 15 μg / L or more and 160 μg / L or less because the effect of the present invention becomes more remarkable. It may be 20 μg / L or more and 120 μg / L or less, 25 μg / L or more and 100 μg / L or less, and 30 μg / L or more and 90 μg / L or less.

The guaiacol content of a beer-taste beverage can be measured, for example, by a gas chromatography (GC-MS) method with a mass spectrometer.

The linalool content in the beer-taste beverage according to the present embodiment may be 5 μg / L or more and 110 μg / L or less. The linalool content in the beer-taste beverage according to the present embodiment may be, for example, 10 μg / L or more and 110 μg / L or less, and 35 μg / L or more and 105 μg / L or less, because the effect of the present invention becomes more remarkable. It may be 40 μg / L or more and 100 μg / L or less, 45 μg / L or more and 95 μg / L or less, and 50 μg / L or more and 90 μg / L or less.

The linarol content of a beer-taste beverage can be measured, for example, by a solid-phase microextraction-gas chromatography with mass spectrometer (SPME-GC-MS) 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. Wheat extract is obtained by extracting wheat extract containing sugar and nitrogen from wheat. Malt is obtained by germinating wheat. As malt, colored malt (for example, caramel malt, crystal malt, black malt, chocolate malt) produced by roasting or roasting at a relatively high temperature (for example, about 120 ° C.) and burning the malt is performed. , Coffee malt, etc.) may be used. 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 and hop extracts, as well as processed hops such as low hops, hexa hops, tetra hops and isometric 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 mass or more and 100% by mass or less. The malt ratio is 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 70. It may be mass% or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, 99% by mass or more, or 100% by mass. The malt ratio is less than 100% by mass, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, less than 50% by mass, 40% by mass or less. , 30% by mass or less, 25% by mass or less, less than 25% by mass, 20% by mass or less, or 10% by mass or less.

The beer-taste beverage according to the present embodiment includes bitterness agents, coloring agents, sweeteners, high-sweetness sweeteners, antioxidants, acidulants, flavors, which are usually blended in beverages, as long as the effects of the present invention are not impaired. It may contain salts and the like. Examples of the bitterness agent include iso-alpha acid, caffeine, gentiana extract, peptides, theobromine, naringin, wormwood extract, wormwood extract, kina extract and the like, in addition to the above-mentioned hops. 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 glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, somatin, monerin, aspartame, and alitame. Examples of the antioxidant include vitamin C, vitamin E, and polyphenol. Examples of the acidulant include phosphoric acid, lactic acid, DL-apple 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 the salts include salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfate, calcium chloride, magnesium chloride, potassium nitrate and ammonium sulfate.

The sugar content of the beer-taste beverage according to the present embodiment may be, for example, 5.0 g / 100 mL or less, 4.0 g / 100 mL or less, or 3.0 g / 100 mL or less. It may be 2.5 g / 100 mL or less, 2.0 g / 100 mL or less, 1.5 g / 100 mL or less, 1.2 g / 100 mL or less, 1.0 g / 100 mL or less. It may be 0.9 g / 100 mL or less, 0.7 g / 100 mL or less, or “zero sugar” in the nutrition labeling standard, that is, 0.5 g / 100 mL or less. .. The sugar content of the beer-taste beverage according to the present embodiment may be, for example, 0 g / 100 mL or more, 0.3 g / 100 mL or more, 0.5 g / 100 mL or more, and 0. It may be 6 g / 100 mL or more, and may be 1.0 g / 100 mL or more. The sugar content can be adjusted depending on the type of raw material, the amount used, and the like.

In the present specification, sugar means sugar based on the nutrition labeling standard for foods (Ministry of Health, Labor and Welfare Notification No. 176, 2003). Specifically, carbohydrate refers to food obtained by removing proteins, lipids, dietary fiber, ash, water and alcohol. The sugar content in a beer-taste beverage is calculated by subtracting the amounts of protein, lipid, dietary fiber, ash, water and alcohol from the weight of the beer-taste beverage. The amounts of protein, fat, ash and water are measured by the methods listed in the nutrition labeling standards. The amount of alcohol can be measured together with the amount of water. Specifically, the amount of protein is measured by the quantification method of total nitrogen (protein) by the improved Dumas method, and the amount of lipid is measured by the ether extraction method, the chloroform / methanol mixed solution extraction method, the gelbell method, the acid decomposition method or the Reesegotleave method. The amount of dietary fiber is measured by the high-speed liquid chromatograph method or the Proski method, and the amount of ash is measured by the magnesium acetate-added ashing method, the direct ashing method or the sulfuric acid-added ashing method, and water and alcohol. The amount of the fraction can be measured by the curl Fisher method, the drying aid method, the vacuum heating drying method, the normal pressure heating drying method or the plastic film method.

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 15.0 or less, and 1.0 or more, 2.0 or more, 3 It may be 0.0 or more, 4.0 or more, 5.0 or more, or 10.0 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 Bitter Taste Value". The bitterness value can be appropriately set within the above range by, for example, adjusting the type and amount of the raw material used.

The beer-taste beverage according to the present embodiment may be non-sparkling or effervescent. Here, the non-effervescent means that the gas pressure at 20 ° C. is less than 0.049 MPa (0.5 kg / cm ² ), and the effervescent 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 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 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.

[Manufacturing method of beer-taste beverage]
In the beer-taste beverage according to the present embodiment, the guaiacol content in the beer-taste beverage is adjusted to 5 μg / L or more and 200 μg / L or less, and the linalool content in the beer-taste beverage is 5 μg / L or more and 110 μg / L or less. It can be manufactured by a manufacturing method including adjusting to. The production method may be, for example, one in which raw materials are mixed to produce a beer-taste beverage (method by preparation), or one in which a beer-taste beverage is produced through fermentation with yeast or the like (fermentation). Law).

The production method (method by preparation) according to one embodiment is obtained by, for example, water, guaiacol, linalol, and, if necessary, alcohol (for example, raw material alcohol, distilled alcohol such as spirits and vodka, brewing). (Fermented liquid) and / or various additives (for example, bitterness agents, coloring agents, sweeteners, high-sweetness sweeteners, antioxidants, acidulants, flavors, salts, etc.) are added to the raw material tank. including. The compounding step can be carried out according to a conventional method, except that the contents of guaiacol and linalool are adjusted within the above ranges. The guaiacol content may be adjusted by blending guaiacol itself, or by blending it as a flavor composition containing guaiacol, a food additive, a raw material, etc., oak wood, oak extract, etc. It may be carried out by adding a raw material containing guaiacol. Linalool may be blended with linalool itself, or may be blended as a flavor composition containing linalool, a food additive, a raw material, or the like.

The production method according to the present embodiment includes a filtration step of filtering a mixed solution obtained by mixing each component in a compounding step, a first sterilization step of sterilizing the filtered solution filtered in the filtering step, and a first sterilization. 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 are further performed. It may be included.

In the blending step, the components may be mixed while stirring 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 carried out in a clean room where the degree of 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. The first or second sterilization step may be a non-heated sterilization step. Examples of the non-heated sterilization step include ultraviolet (UV) sterilization. It is also possible to perform non-sterilization filling without performing a sterilization step.

The production method (fermentation method) in another embodiment includes, for example, a charging step and a fermentation step.

The charging step is a step of preparing a pre-fermentation liquid used for fermentation. The charging step may be, for example, a step of obtaining a pre-fermentation liquid using a raw material and charging water (water used in the charging step). The charging step may also include, for example, a boiling step of boiling the sugar-containing liquid, a removing step of removing solid content 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 hops may be processed hops such as low hops, hexahops, tetrahops, and isometric hop extracts.

In the removal 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 thermal 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.

The fermentation step is a step of fermenting the pre-fermentation liquid with yeast. The fermentation step gives a post-fermentation liquor obtained by fermenting the pre-fermentation liquor with yeast. In the fermentation process, yeast is used for 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, as a post-fermentation step after the fermentation step, a step of aging and cooling the post-fermentation liquid and a step of filtering the post-fermentation liquid. 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, bitterness agent, coloring agent, sweetness). Agents, high-sweetness sweeteners, antioxidants, acidulants, flavors, salts) may be added.

The content of guaiacol and linalool can be adjusted, for example, by adding guaiacol and / or linalool to the raw material solution. In the present specification, the raw material liquid means a liquid that is a source of beer-taste beverages. 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). The guaiacol and / or linalool added to the raw material liquid may be guaiacol or linalool itself, or may be a perfume composition containing guaiacol and / or linalool, a food additive, or the like, such as oak wood and oak extract. It may be a raw material containing guaiacol.

The content of guaiacol is also adjusted, for example, after contacting with oak wood in an amount of 0.005 w / v% or more and 0.5 w / v% or less as a pre-fermentation liquid used in the fermentation step, and before fermentation. It can also be carried out by using a pre-fermentation liquid from which oak wood has been removed (a pre-fermentation liquid in which the components of oak wood have been leached out). By contacting (for example, immersing) oak wood with the raw material liquid used to prepare the pre-fermentation liquid, the components of oak wood are leached out. Since guaiacol is one of the exuding components, the guaiacol content in the pre-fermentation liquid can be adjusted. According to the studies by the present inventors, it has been found that the guaiacol content does not change significantly before and after fermentation with yeast. Therefore, by adjusting the guaiacol content in the pre-fermentation liquid, the guaiacol content in the beer-taste beverage obtained through fermentation can be adjusted.

As the oak wood, for example, oak powder, oak fine, oak chips and the like can be used. Oak wood is, for example, French oak light toast, French oak medium toast, French oak heavy toast, American oak medium toast and American because of its high guaiacol content, which facilitates adjustment of the guaiacol content in the pre-fermentation liquid. It may be at least one selected from the group consisting of oak toast toast. One kind of oak wood may be used alone, or two or more kinds may be used in combination. As the oak wood, commercially available one may be used.

The amount of oak wood used may be, for example, 0.005 w / v% or more and 0.5 w / v% or less with respect to the total amount of the raw material liquid. When the amount of oak wood used is within this range, it becomes easy to adjust the guaiacol content in the pre-fermentation liquid within the above range. The lower limit of the amount of oak wood used may be, for example, 0.01 w / v% or more, 0.025 w / v% or more, and 0.05 w / v% or more. Further, the upper limit of the amount of oak wood used may be, for example, 0.4 w / v% or less, 0.3 w / v% or less, 0.2 w / v% or less, and 0. It may be 1 w / v% or less.

For the pre-fermentation liquid in which the components of oak wood are leached, for example, a predetermined amount of oak wood is added to the sugar-containing liquid before the above-mentioned boiling step is carried out, and this is boiled to obtain a post-boiled liquid. It can be obtained by removing oak wood together with other solids by the removal step described above. The cooling step described above may be carried out after the removal step.

[How to add honey-like aroma to beer-taste beverages]
In the above-mentioned invention, the guaiacol content in the beer-taste beverage is adjusted to 5 μg / L or more and 200 μg / L or less, and the linalool content in the beer-taste beverage is adjusted to 5 μg / L or more and 110 μg / L or less. It can also be regarded as a method of giving a honey-like aroma to beer-taste beverages including. As a specific aspect of the method, the above-mentioned aspect can be applied without limitation.

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

[Test Example 1: Manufacture and evaluation of beer-taste beverage]
(Manufacturing of beer-taste beverages)
A pre-fermentation solution was obtained by a conventional method using malt, barley and hops. Saccharomyces cerevisiae was added to the pre-fermentation liquid and fermented to obtain a post-fermentation liquid. The liquid after fermentation was filtered to obtain a beer-taste beverage of Test Example A-1 (malt ratio 48% by mass, alcohol content 4.93v / v%, bitterness value 18.3). Next, guaiacol and / or linalool were added to the beer-taste beverage of Test Example A-1 so as to have the concentrations shown in Tables 1 and 2, and Test Examples A-2 to A-8 and Test Example B-1 were added. A beer-taste beverage of ~ B-5 was obtained.

In addition, three types of beer-taste beverages on the market were purchased, and the beer-taste beverage of Test Example C-1 (malt ratio 100% by mass), the beer-taste beverage of Test Example D-1 (malt ratio 50% by mass or more) and The beer-taste beverage of Test Example E-1 (malt ratio less than 25% by mass) was used. Further, guaiacol and linalool were added to the beer-taste beverages of Test Example C-1, Test Example D-1 and Test Example E-1 so as to have the concentrations shown in Table 3, respectively, and Test Example C-2 and Test Example were added. The beer-taste beverages of D-2 and Test Example E-2 were obtained.

The sugar content in the beer-taste beverage was measured by the following method. First, the amounts of water, alcohol, protein, and ash of the measurement sample were measured. The total weight of water and alcohol was measured by the normal pressure heating and drying method. The amount of protein was measured by a method for quantifying total nitrogen (protein) by the improved Dumas method. The amount of ash was measured by the direct ashing method. The amount of lipid in the measurement sample is regarded as 0 g / 100 ml, and the value obtained by subtracting the amount of water, alcohol, protein, ash and dietary fiber from the weight of the measurement sample is the sugar content (g / 100 ml) of the measurement sample. Calculated as.

The linarol content in the beer-taste beverage was measured by a solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) method.

The guaiacol content in the beer-taste beverage was measured by a gas chromatography (GC-MS) method with a mass spectrometer.

(sensory evaluation)
For the obtained beer-taste beverage, sensory evaluation was performed on the evaluation items of "honey-like aroma", "malt-like afterglow" and "deep taste". The sensory evaluation was carried out by four 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.

"Honey-like scent" is a sensation of feeling honey-like scent after drinking, and the higher the score, the stronger the honey scent. "Malt-like afterglow" indicates that the higher the score, the stronger the malt-like afterglow. "The profound feeling of taste" indicates that the higher the score, the stronger the profound feeling of taste. The results are shown in Tables 1 to 3.

In Tables 1 and 2, "honey-like aroma", "malt-like afterglow" and "deep taste" scored 1 point, 3 points and 1 point for the beer-taste beverage of Test Example A-1, respectively. The beer-taste beverages of Test Examples A-2 to A-8 and Test Examples B-1 to B-5 were evaluated based on this.

In Table 3, the scores of "honey-like aroma", "malt-like afterglow" and "deep taste" of the beer-taste beverage of Test Example C-1 were fixed as 1 point, 3 points and 1 point, respectively. Based on this, the beer-taste beverage of Test Example C-2 was evaluated. Similarly, the scores of "honey-like aroma", "malt-like afterglow" and "deep taste" of the beer-taste beverage of Test Example D-1 were fixed as 1 point, 3 points and 1 point, respectively. Was used as a reference to evaluate the beer-taste beverage of Test Example D-2. Similarly, the scores of "honey-like aroma", "malt-like afterglow" and "deep taste" of the beer-taste beverage of Test Example E-1 were fixed as 1, 3, and 1 points, respectively. Based on this, the beer-taste beverage of Test Example E-2 was evaluated.

As shown in Tables 1 to 3, the beer-taste beverage having a guaiacol content of 5 μg / L or more and 200 μg / L or less and a linalool content of 5 μg / L or more and 110 μg / L or less has a “honey-like scent”. The evaluation score was high, and the honey-like scent was strongly felt. In addition, these beer-taste beverages have a high evaluation score of "malt-like aftertaste" and "deep taste", and have an excellent flavor that allows a strong malt-like aftertaste and a profound taste. Was there.

[Test Example 2: Manufacture and evaluation of beer-taste beverage]
(Manufacturing of beer-taste beverages)
A pre-fermentation solution was obtained by a conventional method using malt, barley, granulated sugar and hops. Saccharomyces cerevisiae was added to the pre-fermentation liquid and fermented to obtain a post-fermentation liquid. The liquid after fermentation was filtered to obtain a beer-taste beverage of Test Example F-1 (malt ratio 25% by mass, alcohol content 4.98v / v%, bitterness value 18.4). Next, guaiacol and / or linalool were added to the beer-taste beverage of Test Example F-1 so as to have the concentrations shown in Tables 4 and 5, and Test Examples F-2 to F-8 and Test Example G-1 were added. -G-5 beer-taste beverage was obtained.

A pre-fermentation solution was obtained by a conventional method using malt, barley, granulated sugar and hops. Saccharomyces cerevisiae was added to the pre-fermentation liquid and fermented to obtain a post-fermentation liquid. The liquid after fermentation was filtered to obtain a beer-taste beverage of Test Example H-1 (malt ratio 10% by mass, alcohol content 4.99v / v%, bitterness value 12.4). Next, guaiacol and linalool were added to the beer-taste beverage of Test Example H-1 so as to have the concentrations shown in Table 6 to obtain the beer-taste beverage of Test Example H-2.

(sensory evaluation)
For the obtained beer-taste beverage, a sensory evaluation was performed on the evaluation items of "honey-like aroma". The sensory evaluation was carried out by four selected panelists with discriminating ability. The evaluation was made on a scale of 1 to 5, and the average value was used as the evaluation score.

"Honey-like scent" is a sensation of feeling honey-like scent after drinking, and the higher the score, the stronger the honey scent. The results are shown in Tables 4 to 6. In Tables 4 and 5, the scores of the beer-taste beverages of Test Example F-1 are fixed as 1 point, and Test Examples F-2 to F-8 and Test Examples G-1 to G-5 are based on this. Beer taste beverage was evaluated. In Table 6, the score of the beer-taste beverage of Test Example H-1 was fixed as one point, and the beer-taste beverage of Test Example H-2 was evaluated based on this.

As shown in Tables 4 to 6, the beer-taste beverage having a guaiacol content of 5 μg / L or more and 200 μg / L or less and a linalool content of 5 μg / L or more and 110 μg / L or less has a “honey-like scent”. The evaluation score was high, and the honey-like scent was strongly felt. From the results of Test Example 1 and Test Example 2, it is understood that the effect of the present invention is exhibited even when the malt ratio and the sugar content are changed.

[Test Example 3: Manufacture of beer-taste beverage]
The raw material liquid obtained by adding malt, hops, and oak wood to the charged water is boiled according to a conventional method (boiling step), then the solid content in the raw material liquid is removed (removal step), and the raw material liquid is cooled before fermentation. A liquid was obtained (cooling step). Then, brewer's yeast was added to the pre-fermentation liquid and fermented to obtain a post-fermentation liquid. As the oak wood, French oak heavy (oak powder (heavy toast) manufactured by Nadarie) was used.

As a control, pre-fermentation liquid and post-fermentation liquid were obtained by the same procedure as above except that oak wood was not added.

The guaiacol content in the pre-fermentation liquid and the post-fermentation liquid was measured by the method described in Test Example 1. The results are shown in Table 7.

As shown in Table 7, the content of guaiacol in the obtained beer-taste beverage can be adjusted by adding oak wood to the raw material liquid in the preparation process. It can also be seen that the larger the amount of oak wood added, the higher the guaiacol content, and the stronger the degree of baking of the added oak wood, the higher the guaiacol content. Furthermore, it can be understood that the guaiacol content does not change significantly before and after fermentation, and the guaiacol content in the obtained beer-taste beverage can be adjusted by adjusting in the preparation process.

Claims (8)

Contains guaiacol and linalool,
A beer-taste beverage having a guaiacol content of 5 μg / L or more and 200 μg / L or less and a linalool content of 5 μg / L or more and 110 μg / L or less. The beer-taste beverage according to claim 1, wherein the guaiacol content is 15 μg / L or more and 160 μg / L or less, and the linalool content is 40 μg / L or more and 100 μg / L or less. The beer-taste beverage according to claim 1 or 2, wherein the sugar content is 2.0 g / 100 mL or less. A beer-taste beverage comprising adjusting the guaiacol content in a beer-taste beverage to 5 μg / L or more and 200 μg / L or less, and adjusting the linalool content in a beer-taste beverage to 5 μg / L or more and 110 μg / L or less. Manufacturing method. Equipped with a fermentation process that ferments the pre-fermentation liquid with yeast
The pre-fermentation liquid is obtained by contacting the oak wood in an amount of 0.005 w / v% or more and 0.5 w / v% or less, and then removing the oak wood before fermentation. Manufacturing method. The production method according to claim 5, wherein the oak wood is at least one selected from the group consisting of oak powder, oak fine and oak chips. The claim 5 or 6, wherein the oak wood is at least one selected from the group consisting of French oak light toast, French oak medium toast, French oak heavy toast, American oak medium toast and American oak heavy toast. Production method. A beer-taste beverage comprising adjusting the guaiacol content in a beer-taste beverage to 5 μg / L or more and 200 μg / L or less, and adjusting the linalool content in a beer-taste beverage to 5 μg / L or more and 110 μg / L or less. How to add a honey-like scent.