JP2022059997A - Beer-flavored beverage - Google Patents

Abstract

To provide a beer-flavored beverage which has a well-balanced flavor and enhanced richness and uses only a small amount of malt.SOLUTION: The present invention discloses a beer-flavored beverage which contains 3-methyl-2-butene-1-thiol and at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine, which is a tautomer thereof. The concentration of 3-methyl-2-butene-1-thiol is 2.0 ng/l or more. The concentration of the 2-acetyltetrahydropyridine compound is 5.0 μg/l or more.SELECTED DRAWING: None

Description

The present invention relates to beer-taste beverages, and particularly to low-malt beer-taste beverages.

A beer-taste beverage is a beverage having a flavor reminiscent of beer regardless of the presence or absence of a fermentation process. Malt is used as the main raw material in beer-taste beverages. By using malt, a beer-taste beverage rich in umami and sweetness derived from malt is produced.

In recent years, beer-taste beverages with a low malt content have been developed against the background of various needs including low price orientation. In the development of the beer-taste beverage, attempts have been made to reproduce the flavor of beer and improve the flavor of the beer-taste beverage itself.

Proline is one of the components contained in malt. Patent Document 1 describes that by increasing the concentration of proline in a beer-taste beverage with a reduced amount of malt used, umami and sweetness, which are elements constituting the richness, are improved.

Patent Document 2 and Patent Document 3 describe 3-methyl-2-butene-1-thiol as a flavor improving substance for beer-taste beverages. 3-Methyl-2-butene-1-thiol is used in Patent Document 2 to impart a fermented feeling to a non-fermented beer-taste beverage. Further, in Patent Document 3, 3-methyl-2-butene-1-thiol and dimethyl sulfide are used to impart a richness to a beer-taste beverage having a low malt ratio.

Regarding Non-Patent Document 1, first, the description will be excerpted, and then the description will be given.
Page 391, lines 15-13 from bottom, summary "Using GC-MS technology, several compounds with bread-like aroma properties and very low flavor thresholds in light and dark malts. I identified it for the first time. "

Page 393, lines 6-17, preface "When roasting malt or boiling wort ... [Omitted] ... Popcorn like roasted, unknown until now Bread-like aroma compounds such as. Bread-like aroma properties are of central importance to beer. This aroma substance is the main component of the aroma in malt. However, this aroma substance can cause a bad aroma in heat-sterilized, hot environment-stored and degraded beer. "

P. 401, pp. 12-24, characterization of aroma components such as bread in beer "Bread-like aroma components in particular put a heat load on the beer or improperly transport the beer. Detected when stored. A particularly pronounced "off-flavour" impression is felt in the case of heat sterilization at too high a temperature and too long a duration of action. FIG. 11 shows a gas chromatogram of "overheated" beer showing a typical bread-like bad aroma. It is observed that some chromatogram moieties with functional properties are produced that show a retention time almost comparable to that of the characterized proline derivative. Using preparative GC, capillary-GC-NSD and capillary-GC-MS, it was possible to characterize four types of 2-acetyltetrahydropyridines as index components. "

FIG. 1 shows a gas chromatogram of “overheated” beer, which is FIG. 11 of Non-Patent Document 1, showing a typical bread-like bad aroma. The conditions for heat sterilization here are 0.5 to 20 hours at 80 ° C. (page 393, lines 19 to 18 from the bottom). When heated at such a high temperature for a long time, the beer is thermally deteriorated.

In Non-Patent Document 1, in short, (1) a compound having a bread-like aroma such as popcorn is produced when malt is heated, and (2) the above-mentioned aroma deteriorates due to a heat load. It is described that the "off-flavour" felt in the malted beer, that is, the off-flavor, and (3) the analysis result of the off-flavour is shown in the gas chromatogram of FIG.

Although shown here as FIG. 1, FIG. 11 of Non-Patent Document 1 shows 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,5 as off-flavor analysis results. 6-Tetrahydropyridine and the like are shown.

Japanese Unexamined Patent Publication No. 2020-103272 WO2013 / 080357 Japanese Unexamined Patent Publication No. 2018-186716

R. Tressl et al., "Bildung von Verbindungen mit brotigem Aromacharakter in Malz und Bier", EBC Congress 1981

Proline is mainly derived from malt, and when the concentration of proline is low, the richness of beer-taste beverages tends to be low.

3-Methyl-2-butene-1-thiol contributes to the richness and fermented feeling of beer-taste beverages. Many of these effects are due to the return aroma provided by 3-methyl-2-butene-1-thiol.

The return scent is the scent that goes out from the mouth to the nose. On the other hand, the scent that enters directly from the nose is called the top scent. The return scent and the top scent can be distinguished as sensuality.

On the other hand, 3-methyl-2-butene-1-thiol exhibits off-flavour (sunlight odor) as a top scent. Due to this top aroma, there is an upper limit to the amount of 3-methyl-2-butene-1-thiol that can be contained in the beer taste while maintaining the flavor balance. The odor of sunlight is particularly problematic in light-colored beers such as Pilsner type, and contributes to impairing lightness.

An object of the present invention is to provide a beer-taste beverage having an excellent flavor balance, a fortified richness, and a low amount of malt used.

The present invention relates to 3-methyl-2-butene-1-thiol and 2-acetyl-3,4,5,6-tetrahydropyridine and their tautomers 2-acetyl-1,4,5,6. -A beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of tetrahydropyridine.
The concentration of the 3-methyl-2-butene-1-thiol is 2.0 ng / l or more, and the concentration is 2.0 ng / l or more.
A beer-taste beverage having a concentration of the 2-acetyltetrahydropyridine compound of 5.0 μg / l or more is provided.

In one form, it contains proline and the ratio of the concentration (μg / l) of the 2-acetyltetrahydropyridine compound to the concentration of proline (mg / l) is greater than 0.02.

In one form, the concentration of the proline is 400 mg / l or less.

In one form, it is a fermented beer-taste beverage produced through an alcoholic fermentation process with yeast.

In one form, the malt ratio is 50-100% by weight and the raw wort extract concentration is 1-10% by weight.

In one form, the malt ratio is 1 to 50% by weight and the raw wort extract concentration is 10 to 20% by weight.

In one form, the malt ratio is 1 to 50% by weight and the raw wort extract concentration is 1 to 10% by weight.

In one form, the 3-methyl-2-butene-1-thiol is derived from the added fragrance.

In one form, the 2-acetyl-3,4,5,6-tetrahydropyridine is derived from the added fragrance.

Further, the present invention relates to 3-methyl-2-butene-1-thiol, 2-acetyl-3,4,5,6-tetrahydropyridine and their tautovariates, 2-acetyl-1,4,5,5. A method for producing a beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 6-tetrahydropyridine.
It includes a step of adjusting the concentration of the 3-methyl-2-butene-1-thiol to 2.0 ng / l or more, and a step of adjusting the concentration of the 2-acetyltetrahydropyridine compound to 5.0 μg / l or more. , Provide a method for producing a beer-taste beverage.

In one embodiment, the beer-taste beverage contains proline and is adjusted so that the ratio of the concentration (μg / l) of the 2-acetyltetrahydropyridine compound to the concentration of proline (mg / l) exceeds 0.02. Including the process.

According to the present invention, a beer-taste beverage having an excellent flavor balance, a fortified richness, and a low amount of malt used is provided.

FIG. 11 of Non-Patent Document 1 is a gas chromatogram of "overheated" beer showing a typical bread-like bad aroma.

Hereinafter, the present invention will be described in detail.

<3-Methyl-2-butene-1-thiol>
3-Methyl-2-butene-1-thiol contained in the beer-taste beverage of the present invention is a volatile substance having a thiol group, and is contained in a trace amount in hops and the like. Further, it is known that the amount increases or decreases in the manufacturing process of beer-taste beverages such as boiling. Even a small amount of 3-methyl-2-butene-1-thiol reacts with radicals generated from the allyl side chain of isohumulone, which is a bitter taste component in beer, by irradiation with ultraviolet rays having a wavelength of 350 to 550 nm, and is exposed to sunlight. Produces an odor called odor. However, by containing 3-methyl-2-butene-1-thiol, richness is imparted to beer-taste beverages with a low amount of malt used.

In the present specification, the above-mentioned 3-methyl-2-butene-1-thiol may be hereinafter referred to as "MBT". The MBT contained in the beer-taste beverage of the present invention is isolated or extracted from a natural product, chemically synthesized by a food chemically acceptable method, derived from a raw material containing MBT, a manufacturing process. In the above, any of those derived from a raw material containing a precursor to be converted into MBT, those commercially available as a fragrance, and those containing MBT as a fragrance may be used.

In the beer-taste beverage of the present invention, the concentration of MBT is 2.0 ng / l or more. When the concentration of MBT is less than 2.0 ng / l, it becomes difficult to feel the richness of beer-taste beverages. The concentration of MBT is preferably 2.0 to 20.0 ng / l, more preferably 3.0 to 5.0 ng / l. In addition, if the concentration of MBT is too high, the sulfur-like top scent is conspicuous and the flavor balance becomes poor.

<2-Acetyltetrahydropyridine compound>
The 2-acetyl-3,4,5,6-tetrahydropyridine contained in the beer-taste beverage of the present invention has 2-acetyl-1,4,5,6-tetrahydropyridine as a tautomer. Therefore, when 2-acetyl-3,4,5,6-tetrahydropyridine is added to a beer-taste beverage, the beer-taste beverage generally contains 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-3,4,5,6-tetrahydropyridine. Both contain acetyl-1,4,5,6-tetrahydropyridine. Their abundance ratio is determined depending on the ambient pH environment and the like.

In the present specification, the above-mentioned 2-acetyltetrahydropyridine compound may be hereinafter referred to as "ATHP". As described above, ATHP is a compound produced when malt is heated in the process of producing a fermented beer-taste beverage. The presence of ATHP suppresses the sulfur-like top aroma of beer-taste beverages and enhances the richness. The ATHP contained in the beer-taste beverage of the present invention may be one to which ATHP commercially available as a flavoring is added.

In the beer-taste beverage of the present invention, the concentration of ATHP is 5.0 μg / l or more. If the concentration of ATHP is less than 5.0 μg / l, the sulfur-like top aroma derived from MBT may not be sufficiently suppressed. The concentration of ATHP is preferably 5.0 to 50 μg / l, more preferably 6.0 to 20 μg / l, and even more preferably 7.0 to 10 μg / l. Further, if the concentration of ATHP is too high, the astringency becomes conspicuous and the flavor balance becomes poor. In particular, when the concentration exceeds 1 ppm, a heated bread-like off-flavor is obtained as described in Non-Patent Document 1.

<Proline>
Proline is an amino acid that constitutes a protein. Most of the proline contained in the beer-taste beverage of the present invention is derived from malt.

In a normal beer-taste beverage, the concentration of proline is 500 mg / l or more. The beer-taste beverage of the present invention is a beer-taste beverage having a low concentration of proline. Alternatively, it is a beer-taste beverage of 100 mg / l or less.

In the beer-taste beverage of the present invention, the ratio of the ATHP concentration [μg / l] to the proline concentration [mg / l] is preferably larger than 0.02. When the ratio is 0.02 or less, in a beer-taste beverage having a low malt ratio or a low wort extract concentration, the richness is weak or the top aroma cannot be sufficiently suppressed, so that the flavor balance tends to deteriorate. The ratio is preferably 0.025 or more, more preferably 0.03 or more, still more preferably 0.04 or more. The ratio is preferably 1.5 or less. When the ratio exceeds 1.5, the off-flavour of ATHP becomes conspicuous, and the flavor balance tends to deteriorate. The ratio is preferably 1.0 or less, more preferably 0.8 or less, still more preferably 0.5 or less.

<Beer-taste beverage>
The beer-taste beverage of the present invention may be a beer-taste beverage produced through a fermentation step or a beer-taste beverage produced without a fermentation step. The beer-taste beverage of the present invention preferably uses a low amount of malt. In the example of beer-taste beverages with a low amount of malt used, the combinations of [malt ratio (% by weight) and raw wort extract concentration (% by weight)] are [50 to 100, 1 to 10] and [1 to 50, respectively]. 10 to 20] or [1 to 50, 1 to 10] beer-taste beverages. Here, the malt ratio is the ratio of the weight of malt to the weight of the starchy raw material, and the concentration of raw wort extract is derived from wort and sugars, proteins, amino acids, vitamins, minerals, malt and hops contained therein. The concentration of the extracted extract, which indicates the ratio to the total wort. In addition, the concentration of raw wort extract can be adjusted by adding water after the filtration step of the beer-taste beverage.

Specific examples of the beer-taste beverage of the present invention include sparkling liquor, low-alcohol sparkling beverage, liqueur and the like. More specific examples of beer-taste beverages include beer-taste beverages produced without a fermentation process, fermented beer-taste beverages having a low malt ratio, fermented beer-taste beverages having a low concentration of raw wort extract, and the like.

<Manufacturing method>
The beer-taste beverage of the present invention is produced by a production process including the following fermentation process and a production process not including the fermentation process.

<Manufacturing method of fermented beer taste beverage>
Prepare crushed malt as a raw material. In addition, as auxiliary raw materials, starchy materials such as rice and cornstarch, proteins or protein decomposition products, and the like are prepared. The raw material and auxiliary raw material are mixed, warm water is added, and the mixture is heated to saccharify the malt. The resulting wort is filtered and additives are added. At this time, the concentration of the raw wort extract was adjusted by adding water. Next, the wort is boiled in a boiling kettle. After boiling, the wort is transferred to a settling tank (called a whirlpool or the like) to remove deposits such as hop meal. After removing the precipitate, it is cooled to an appropriate fermentation temperature by a heat exchanger (plate cooler). After cooling, the wort is inoculated with yeast and fermented with alcohol, and filtered to obtain a fermented beer-taste beverage. MBT and / or ATHP may be added as flavors to the obtained fermented beer-taste beverage to adjust the concentration of each component.

<Manufacturing method of non-fermented beer taste beverage>
A starchy raw material such as malt is saccharified to obtain a sugar solution. A mixed solution is obtained by mixing a sugar solution with auxiliary raw materials such as sweeteners, flavors, grain extracts, dietary fiber, bitterness agents, pigments, hops, and alcohol if necessary. The order in which each raw material is mixed with the sugar solution is not particularly limited. Next, a non-fermented beer-taste beverage is obtained by adding carbon dioxide gas to the formulation. Carbon dioxide gas can be added by a conventional method. For example, the compounding solution obtained in the compounding step and the carbonated water may be mixed, and carbon dioxide gas may be directly added to the compounding solution obtained in the compounding step to dissolve the mixture. MBT and / or ATHP may be added as flavors to the obtained non-fermented beer-taste beverage to adjust the concentration of each component.

The concentration of MBT can be adjusted, for example, by controlling the type or amount of hops used, or the time and temperature of the production process such as boiling or fermentation. The concentration of MBT may be adjusted, for example, by adding MBT itself to the intermediate or final product.

The concentration of ATHP can be adjusted by, for example, increasing or decreasing the amount of malt used, increasing or decreasing the temperature or time for heating the malt, and the like. The concentration of ATHP may be adjusted, for example, by adding ATHP itself to the intermediate or final product.

The concentration of proline may be adjusted, for example, by adjusting the malt ratio and / or the concentration of the raw wort extract.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

<Example 1>
In Example 1, the effects of MBT and ATHP on beer-taste beverages having a low malt ratio were investigated.

<Reference example 1>
[Manufacturing of beer-taste beverages]
A crushed malt was prepared as a raw material. In addition, as auxiliary raw materials, starchy materials such as rice and cornstarch, proteins or protein decomposition products, and the like were prepared. The raw material and the auxiliary raw material were mixed to prepare a starchy raw material having a malt ratio of 100%. Warm water was added to the starchy raw material and heated to saccharify the malt. The resulting wort was filtered and additives were added. At this time, the concentration of the raw wort extract was adjusted to 12% by weight by adjusting the water content. Then, the wort was boiled in a boiling kettle. After boiling, the wort was transferred to a settling tank (called a whirlpool or the like) to remove precipitates such as hop meal. After removing the precipitate, it was cooled to an appropriate fermentation temperature by a heat exchanger (plate cooler). After cooling, the wort was inoculated with yeast and fermented. After fermentation, filtration was performed to obtain a fermented malt beer-taste beverage.

As the specifications of the obtained fermented beer-taste beverage, MBT, ATHP and proline were analyzed to determine the concentration. The analysis method is shown below. The analysis results are shown in Table 1.

[Analysis of MBT]
The concentration of MBT was determined by Kishimoto et al. (Kishimoto, T. et al., Odorants comprising hop aroma of beer: hop-derived odorants increased in the beer hopped with aged hops, Proceedings of the 31st E BC Congress, Venice 2007). Used and measured.

[Analysis of ATHP]
To 20 g of beer-taste beverage, 50 μL of an internal standard solution (4 μg / mL ATHP stable isotope), 200 μL of formic acid and 10 mL of distilled water were added and loaded onto OASIS MCX 500 mg / 6 ml (Waters).

The column was washed with 5 mL of 1% formic acid water, eluted with 5 mL of 2% ammonia-methanol, the eluate was diluted 2-fold with distilled water, and then analyzed by LC / MS / MS.

LC / MS / MS (5500QTRAP manufactured by AB-SCIEX) was used, and the columns were separated using ACQUITY UPLC BEH C18 1.7 μm, 2.1 × 100 mm (waters). The mobile phase conditions are liquid A: 10 mM ammonium hydrogencarbonate, liquid B: acetonitrile, (B%, t): (10%, 1 min), (50%, 6 min), ATHP transition is 126 → 84 (collision). Energy: 23V) was analyzed. The quantification was performed using a calibration curve prepared by adding a standard product.

[Analysis of proline]
Proline in beer-taste beverages was measured by the AccQ-TagUltra labeling method using an AcquityUPLC analyzer manufactured by Waters, USA. The calibration curve was prepared using an amino acid mixed standard solution H type (manufactured by Wako Pure Chemical Industries, Ltd.).

<Comparative Example 1-1>
A beer-taste beverage was obtained and the specifications were analyzed in the same manner as in Reference Example 1 except that the malt ratio of the starchy raw material was adjusted to 45%. The MBT concentration was 1 ng / l, the ATHP concentration was 1.5 μg / l, and the proline concentration was 200 mg / l.

<Comparative Examples 1-2, 1-3 and 1-4>
By adding MBT to the beer-taste beverage of Comparative Example 1-1, the MBT concentration was increased to 2 ng / l, 3 ng / l and 5 ng / l, respectively.

<Examples 1-1 and 1-2>
By adding ATHP to the beer-taste beverage of Comparative Example 1-2, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.

<Examples 1-3 and 1-4>
By adding ATHP to the beer-taste beverage of Comparative Example 1-3, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.

<Examples 1-5 and 1-6>
By adding ATHP to the beer-taste beverage of Comparative Example 1-4, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.

Then, a sensory evaluation of the produced beer-taste beverage was performed by a professional evaluator. The evaluation items were the top aroma (sunlight odor) and richness of the beverage. Three professional beer evaluators tasted each beer-taste beverage and scored it based on the following evaluation criteria. The average value of the sensory scores of the three evaluators was used as the score. In addition, the flavor balance was marked as "○" when the score was 3 or more in the two items. The evaluation results are shown in Table 1.

<Evaluation criteria: Top incense (sunlight odor)>
Score 4: Very weak 3: Weak 2: Strong 1: Very strong

<Evaluation criteria: Rich>
Score 4: Very strong 3: Strong 2: Weak 1: Very weak

From the evaluation results in Table 1, it is understood that the beer-taste beverage having a low malt ratio lacks richness by comparing Reference Example 1 and Comparative Example 1-1. Further, by comparing the comparative examples, it is understood that when the concentration of MBT is high, the richness is imparted, but the flavor balance is deteriorated due to the top aroma.

Furthermore, from the evaluation results in Table 1, the effect of ATHP suppresses the top aroma (sunlight odor) when the concentration of ATHP is 5.0 μg / l or more, especially 10.0 μg / l or more, in a beer-taste beverage having a low malt ratio. It is understood that the richness is enhanced and the flavor balance is excellent.

<Example 2>
In Example 2, the effects of MBT and ATHP on beer-taste beverages having a low concentration of raw wort extract were investigated.

<Comparative Example 2-1>
A beer-taste beverage was obtained and the specifications were analyzed in the same manner as in Reference Example 1 except that the concentration of the raw wort extract was adjusted to 5%. The MBT concentration was 1 ng / l, the ATHP concentration was 2 μg / l, and the proline concentration was 200 mg / l.

<Comparative Examples 2-2, 2-3 and 2-4>
By adding MBT to the beer-taste beverage of Comparative Example 2-1 the MBT concentration was increased to 2 ng / l, 3 ng / l and 5 ng / l, respectively.

<Examples 2-1 and 2-2>
By adding ATHP to the beer-taste beverage of Comparative Example 2-2, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.

<Examples 2-3 and 2-4>
By adding ATHP to the beer-taste beverage of Comparative Example 2-3, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.

<Examples 2-5 and 2-6>
By adding ATHP to the beer-taste beverage of Comparative Example 2-4, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.

The sensory evaluation of the beer-taste beverage was performed in the same manner as the beer-taste beverage shown in Table 1. The evaluation results are shown in Table 2.

From the evaluation results in Table 2, it is understood that the beer-taste beverage having a low concentration of raw wort extract lacks richness by comparing Reference Example 1 and Comparative Example 2-1. Further, by comparing the comparative examples, it is understood that when the concentration of MBT is high, the richness is imparted, but the flavor balance is deteriorated due to the top aroma.

Furthermore, from the evaluation results in Table 2, due to the effect of ATHP, in beer-taste beverages with a low concentration of raw wort, the top aroma (sunlight odor) is achieved when the concentration of ATHP is 5.0 μg / l or more, especially 10.0 μg / l or more. ) Is suppressed, the richness is enhanced, and it is understood that the flavor balance is excellent.

<Example 3>
In Example 3, the effects of MBT and ATHP on beer-taste beverages having a low malt ratio and a low concentration of proline were investigated.

<Comparative Example 3-1>
A beer-taste beverage was obtained and the specifications were analyzed in the same manner as in Reference Example 1 except that the malt ratio of the starchy raw material was adjusted to 30%. The MBT concentration was 1 ng / l, the ATHP concentration was 1.5 μg / l, and the proline concentration was 120 mg / l.

<Comparative Examples 3-2, 3-3 and 3-4>
By adding MBT to the beer-taste beverage of Comparative Example 3-1 the MBT concentration was increased to 2 ng / l, 3 ng / l and 5 ng / l, respectively.

<Examples 3-1 and 3-2>
By adding ATHP to the beer-taste beverage of Comparative Example 3-2, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.

<Examples 3-3 and 3-4>
By adding ATHP to the beer-taste beverage of Comparative Example 3-3, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.

<Examples 3-5 and 3-6>
By adding ATHP to the beer-taste beverage of Comparative Example 3-4, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.

The sensory evaluation of the beer-taste beverage was performed in the same manner as the beer-taste beverage shown in Table 1. The evaluation results are shown in Table 3.

From the evaluation results in Table 3, it is understood that the beer-taste beverage having a low malt ratio and a low concentration of proline lacks richness by comparing Reference Example 1 and Comparative Example 3-1. Further, by comparing the comparative examples, it is understood that the richness is imparted when the concentration of MBT is high, but the flavor balance is deteriorated due to the top aroma.

Furthermore, from the evaluation results in Table 3, due to the effect of ATHP, in beer-taste beverages with a low malt ratio and proline concentration, the top aroma (Nikko) when the ATHP concentration is 5.0 μg / l or more, especially 10.0 μg / l or more. It is understood that the odor) is suppressed, the richness is enhanced, and the flavor balance is excellent.

<Example 4>
In Example 4, the effects of MBT and ATHP on beer-taste beverages having a low malt ratio and raw wort extract concentration were investigated.

<Comparative Example 4-1>
A beer-taste beverage was obtained and the specifications were analyzed in the same manner as in Reference Example 1 except that the malt ratio of the starchy raw material and the concentration of the raw wort extract were adjusted to 6% and 7%, respectively. The MBT concentration was 1 ng / l, the ATHP concentration was 0.4 μg / l, and the proline concentration was 20 mg / l.

<Comparative Examples 4-2, 4-3 and 4-4>
By adding MBT to the beer-taste beverage of Comparative Example 4-1 the MBT concentration was increased to 2 ng / l, 3 ng / l and 5 ng / l, respectively.

<Examples 4-1 and 4-2>
By adding ATHP to the beer-taste beverage of Comparative Example 4-2, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.

<Examples 4-3 and 4-4>
By adding ATHP to the beer-taste beverage of Comparative Example 4-3, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.

<Examples 4-5 and 4-6>
By adding ATHP to the beer-taste beverage of Comparative Example 4-4, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.

The sensory evaluation of the beer-taste beverage was performed in the same manner as the beer-taste beverage shown in Table 1. The evaluation results are shown in Table 4.

From the evaluation results in Table 4, it is understood that the beer-taste beverage having a low malt ratio and raw wort extract concentration lacks richness by comparing Reference Example 1 and Comparative Example 4-1. Further, by comparing the comparative examples, it is understood that the richness is imparted when the concentration of MBT is high, but the flavor balance is deteriorated due to the top aroma.

Furthermore, from the evaluation results in Table 4, due to the effect of ATHP, in beer-taste beverages having a low malt ratio and raw wort extract concentration, the top aroma is achieved when the ATHP concentration is 5.0 μg / l or more, especially 10.0 μg / l or more. It is understood that (sunlight odor) is suppressed, richness is enhanced, and the flavor balance is excellent.

Claims (11)

From 3-methyl-2-butene-1-thiol and 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer 2-acetyl-1,4,5,6-tetrahydropyridine A beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of
The concentration of the 3-methyl-2-butene-1-thiol is 2.0 ng / l or more, and the concentration is 2.0 ng / l or more.
A beer-taste beverage having a concentration of the 2-acetyltetrahydropyridine compound of 5.0 μg / l or more. The beer-taste beverage according to claim 1, wherein the beer-taste beverage contains proline and the ratio of the concentration (μg / l) of the 2-acetyltetrahydropyridine compound to the concentration of proline (mg / l) exceeds 0.02. The beer-taste beverage according to claim 1 or 2, wherein the concentration of the proline is 400 mg / l or less. The beer-taste beverage according to any one of claims 1 to 3, which is a fermented beer-taste beverage produced through an alcoholic fermentation step using yeast. The beer-taste beverage according to any one of claims 1 to 4, wherein the malt ratio is 50 to 100% by weight and the raw wort extract concentration is 1 to 10% by weight. The beer-taste beverage according to any one of claims 1 to 5, wherein the malt ratio is 1 to 50% by weight and the raw wort extract concentration is 10 to 20% by weight. The beer-taste beverage according to any one of claims 1 to 6, wherein the malt ratio is 1 to 50% by weight and the raw wort extract concentration is 1 to 10% by weight. The beer-taste beverage according to any one of claims 1 to 7, wherein the 3-methyl-2-butene-1-thiol is derived from the added flavor. The beer-taste beverage according to any one of claims 1 to 8, wherein the 2-acetyl-3,4,5,6-tetrahydropyridine is derived from the added flavor. It consists of 3-methyl-2-butene-1-thiol, 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer 2-acetyl-1,4,5,6-tetrahydropyridine. A method for producing a beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group.
It includes a step of adjusting the concentration of the 3-methyl-2-butene-1-thiol to 2.0 ng / l or more, and a step of adjusting the concentration of the 2-acetyltetrahydropyridine compound to 5.0 μg / l or more. , How to make beer-taste beverages. A claim comprising the step of adjusting the beer-taste beverage to contain proline so that the ratio of the concentration (μg / l) of the 2-acetyltetrahydropyridine compound to the concentration of proline (mg / l) exceeds 0.02. Item 10. The method for producing a beer-taste beverage according to Item 10.

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