JP2022102383A - Beer-taste alcoholic beverage, production method of beer-taste alcoholic beverage, and method of enhancing brewage flavor and texture of beer-taste alcoholic beverage - Google Patents

Abstract

To provide a beer-taste alcoholic beverage which has beer-like brewage flavor and texture, and reduced astringent taste.SOLUTION: In the beer-taste alcoholic beverage, the proportion of malt in ingredients is greater than 0 wt.% and less than 50 wt.%, and the content of iso-α-acid is 10-45 ppm, and the content of ethyl glucoside is 1-50 ppm.SELECTED DRAWING: None

Description

The present invention relates to a beer-taste alcoholic beverage, a method for producing a beer-taste alcoholic beverage, and a method for enhancing the brewing feeling of a beer-taste alcoholic beverage.

With the diversification of consumer tastes in recent years, it is desired to develop beer-taste alcoholic beverages having various flavor characteristics.

Patent Document 1 describes that the bitterness of low-malt beer is suppressed / alleviated by adding / blending ethyl-α-glucoside to low-malt beer.

Japanese Unexamined Patent Publication No. 2002-27968

As described in Patent Document 1, when ethyl-α-glucoside is blended in a beer-taste alcoholic beverage (happoshu), when the content of ethyl-α-glucoside is high, the astringent taste due to ethyl glucoside is strong. The problem was that it could be felt.

Further, in a beer-taste alcoholic beverage in which the ratio of malt in the raw material exceeds 0% by weight and is less than 50% by weight, it is desired to have a brewing feeling similar to that of beer having a malt ratio of 50% or more. rice field.

Based on the above demands, it is an object of the present invention to provide a beer-taste alcoholic beverage having a beer-like brewing feeling and having a reduced astringent taste.

That is, the present invention relates to the following beer-taste alcoholic beverages, methods for producing beer-taste alcoholic beverages, and methods for enhancing the brewing feeling of beer-taste alcoholic beverages.
[1] A beer-taste alcoholic beverage containing malt in the raw material in an amount of more than 0% by weight and less than 50% by weight, containing 10 to 45 ppm of iso-alpha acid and 1 to 50 ppm of ethyl glucoside.
[2] The beer-taste alcoholic beverage according to [1], which contains 15 to 25 ppm of iso-alpha acid and 10 to 25 ppm of ethyl glucoside.
[3] Beer-taste alcoholic beverages in which the proportion of malt in the raw material exceeds 0% by weight and is less than 50% by weight contains 10 to 45 ppm of isoα acid and 1 to 50 ppm of ethyl glucoside. A method for producing a beer-taste alcoholic beverage that adjusts the concentration of ethyl glucoside.
[4] Beer by containing 10 to 45 ppm of iso-α acid and 1 to 50 ppm of ethyl glucoside in a beer-taste alcoholic beverage in which the ratio of malt in the raw material exceeds 0% by weight and is less than 50% by weight. Taste A method of enhancing the brewing feeling of alcoholic beverages.

According to the present invention, it is possible to provide a beer-taste alcoholic beverage having a beer-like brewing feeling and having a reduced astringent taste.

In the beer-taste alcoholic beverage of the present invention, the proportion of malt in the raw material exceeds 0% by weight and is less than 50% by weight.
The proportion of malt is preferably 20% by weight or more, more preferably 30% by weight or more.
Here, the "malt ratio" refers to the ratio of the weight of malt to water and raw materials other than hops, such as malt, rice, corn, kouryan, potato, starch, wheat other than malt, and sugars. However, ingredients that can be added in trace amounts, such as acidulants, sweeteners, bitterness agents, seasonings, and flavors, are not included in the above ratio calculation.

The beer-taste alcoholic beverage of the present invention is a beer-taste beverage containing alcohol, and the alcohol concentration is preferably 1% (v / v) to 10% (v / v), but is not particularly limited. Furthermore, the origin of the alcohol content contained in the beer-taste alcoholic beverage is not limited to fermented and non-fermented. The alcohol here refers to ethanol and does not include the aliphatic alcohol described later. A beer-taste beverage is a carbonated beverage with a beer-like flavor.

Iso-alpha acid is a component obtained by isolating α-acid.
As the iso-alpha acid, one derived from hops may be used, an extract from hops may be blended, or a commercially available iso-alpha acid preparation may be blended. Examples of the commercially available iso-alpha acid preparation include ISOHOP (John I. HAAS).
As the hop extraction means, any known technique can be used without any limitation.

The content of iso-alpha acid can be measured according to Method 7.7 of the analytical method regulation "Analytica-EBC" issued by EBC (European Brewery Convention).
The content of the iso-alpha acid is 10 to 45 ppm, preferably 10 to 25 ppm, and more preferably 15 to 25 ppm.

Ethyl glucoside is a compound having a structure in which the hydroxy group of the carbon at the 1-position of glucose is replaced with an ethoxy group. The glucose in the ethyl glucoside may be either D-glucose or L-glucose, but D-glucose is preferable. The ethyl glucoside may be any of ethyl-α-glucoside and ethyl-β-glucoside, and may be a combination of ethyl-α-glucoside and ethyl-β-glucoside. In the present invention, the ethyl glucoside may be ethyl-α-glucoside and / or ethyl-β-glucoside. Preferably, the ethyl glucoside is ethyl-α-glucoside.

The content of ethyl glucoside in the beverage can be measured by using high performance liquid chromatography (HPLC method) under the following conditions.
High Performance Liquid Chromatography: LC-2030C (manufactured by Shimadzu Corporation)
Corona detector: CORONA Ultra (manufactured by Thermo Fisher Scientific Co., Ltd.)
Column: COSMOSIL HILIC (manufactured by Nacalai Tesque, inner diameter 4.6 mm, length 150 mm)
Mobile phase (A): Water mobile phase (B): Acetonitrile Flow rate: 0.5 mL / min
Bconc. : 80%
Oven temperature: 40 ° C
The content of ethyl glucoside is 1 to 50 ppm, preferably 1 to 25 ppm, more preferably 5 to 25 ppm, and even more preferably 10 to 25 ppm.

In the beer-taste alcoholic beverage of the present invention, the content of iso-alpha acid and the content of ethyl glucoside are set within a predetermined range. By setting the content of these two components within this range, it is possible to provide a beer-taste alcoholic beverage having a beer-like brewing feeling and having a reduced astringent taste.

When the content of iso-alpha acid is less than 10 ppm, the brewing feeling like beer is less likely to be felt regardless of the content of ethyl glucoside.
Further, when the content of iso-alpha acid exceeds 45 ppm, the bitterness becomes strong, so that the brewing feeling like beer is less likely to be felt regardless of the content of ethyl glucoside.
When the content of iso-alpha acid is 10 to 45 ppm, a beer-like brewing feeling tends to be easily obtained, and when ethyl glucoside is contained in an amount of 1 ppm or more, the beer-like brewing feeling is enhanced. That is, in a region where the content of iso-alpha acid is 10 to 45 ppm and the content of ethyl glucoside is 1 ppm or more, a beer-taste alcoholic beverage having a brewing feeling like beer can be obtained.
In the present specification, the "beer-like brewing feeling (also simply referred to as brewing feeling)" is an index determined by feeling the complex taste like beer and the feeling of drinking like beer.

Ethyl glucoside has an effect of enhancing a beer-like brewing feeling when the content of iso-alpha acid is 10 to 45 ppm, but when the content of ethyl glucoside is high, a strong astringent taste may be felt. Specifically, when the content of ethyl glucoside exceeds 50 ppm, a strong astringent taste is felt.
Therefore, in the beer-taste alcoholic beverage of the present invention, the content of ethyl glucoside is set to 50 ppm or less.

As described above, in the region where the content of iso-alpha acid is 10 to 45 ppm and the content of ethyl glucoside is 1 to 50 ppm, the beer has a brewing feeling like beer and the astringency is reduced. It can be a taste alcoholic beverage.

Further, when the content of iso-alpha acid is 15 to 25 ppm and the content of ethyl glucoside is 10 to 25 ppm, in addition to the brewing feeling like beer, the richness like beer can be further enhanced.

The manufacturing process of a general beer-taste alcoholic beverage is shown below.
First, in addition to wheat such as malt, if necessary, an enzyme such as amylase is added to a mixture containing raw materials such as other grains, starch, saccharides, bitterness agents, or coloring agents and water, and glue is added. It is saccharified and saccharified, and filtered to obtain a saccharified solution. If necessary, add hops and bitterness to the saccharified solution and boil, and remove solids such as coagulated protein in a clarification tank. As an alternative to this saccharified solution, hops may be added to a malt extract mixed with warm water and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. As the conditions in the saccharification step, the boiling step, the solid content removing step and the like, known conditions may be used. As the conditions in the fermentation / liquor storage process and the like, known conditions may be used. The obtained fermentation broth is filtered, and carbon dioxide gas is added to the obtained filtrate. After that, it is filled in a container and subjected to a sterilization step to obtain a desired beer-taste alcoholic beverage. The beer-taste alcoholic beverage is produced by adding a wheat-derived alcoholic beverage such as wheat-derived distilled liquor (for example, spirits or shochu) to the beer-taste alcoholic beverage produced by the above method. You may.

The non-fermented and alcohol-containing beer-taste alcoholic beverage may be one in which the alcohol content of the final product is adjusted by adding alcohol for raw materials or the like. The alcohol for raw materials may be added in any step from the saccharification step to the filling step.

The alcohol content of the beer-taste alcoholic beverage according to the present invention means the alcohol content (v / v%) in the beverage, and can be measured by any known method. It can be measured by a meter. Specifically, a sample from which carbon dioxide gas has been removed by filtration or ultrasonic waves from the beverage is prepared, and the sample is distilled by direct fire, and the density of the obtained distillate at 15 ° C. is measured, and the analysis method prescribed by the National Tax Agency is used. Converted using "Table 2 Alcohol content and density (15 ° C) and specific gravity (15/15 ° C) conversion table" attached to (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007). Can be asked. When the alcohol content is a low concentration of less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used.

Fatty alcohol may be added to the beer-taste alcoholic beverage according to the present invention from the viewpoint of imparting a feeling of alcohol. The aliphatic alcohol is not particularly limited as long as it is known, but an aliphatic alcohol having 4 to 5 carbon atoms is preferable. In the present invention, preferred aliphatic alcohols include 2-methyl-1-propanol and 1-butanol as those having 4 carbon atoms and 3-methyl-1-butanol and 1-pen as those having 5 carbon atoms. Examples thereof include tanol and 2-pentanol. These can be used in one type or a combination of two or more types.
The content of the fatty alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007% by mass, more preferably 0.0003 to 0.0006% by mass. In the present specification, the content of the aliphatic alcohol can be measured by using a headspace gas chromatograph method.

The sugar contained in the beer-taste alcoholic beverage according to the present invention means a sugar based on the nutrition labeling standard of food (2003 Ministry of Health, Labor and Welfare Notification No. 176). Specifically, carbohydrate refers to food obtained by removing proteins, lipids, dietary fiber, ash, alcohol and water. The amount of sugar in a food is calculated by subtracting the amount of protein, lipid, dietary fiber, ash and water from the weight of the food. In this case, the amounts of protein, lipid, dietary fiber, ash and water are measured by the methods listed in the nutrition labeling standards. Specifically, the amount of protein is measured by the nitrogen quantitative conversion method, the amount of lipid is measured by the ether extraction method, the chloroform / methanol mixed solution extraction method, the Gerbel method, the acid decomposition method or the Reesegotleave method, and the amount of dietary fiber is measured. Is measured by high-speed liquid chromatograph method or Proski method, the amount of ash is measured by magnesium acetate-added ashing method, direct ashing method or sulfuric acid-added ashing method, and the amount of water is measured by Karl Fisher method, drying aid. Measure by the method, vacuum overheating drying method, normal pressure heating drying method or plastic film method.

The beer-taste alcoholic beverage according to the present invention may be low-carbohydrate in accordance with the recent taste for low-carbohydrate. Therefore, the sugar content of the beer-taste alcoholic beverage according to the present invention may be less than 2.5 g / 100 mL or less than 0.5 g / 100 mL. Although the lower limit is not particularly set, it is usually about 0.1 g / 100 mL, and may be, for example, 0.15 g / 100 mL or more or 0.2 g / 100 mL or more.

In the beer-taste alcoholic beverage according to the present invention, hops can be used as a part of the raw material.
When hops are used, ordinary pellet hops, powdered hops, and hop extracts used for producing beer and the like can be appropriately selected and used according to a desired flavor. Further, processed hop products such as isometric hops and reduced hops may be used. These are included in the hops used in the beer-taste alcoholic beverage according to the present invention. The amount of hops added is not particularly limited, but is typically about 0.0001 to 1% by weight based on the total amount of the beverage.

The beer-taste alcoholic beverage according to the present invention may use other raw materials as needed, as long as the effects of the present invention are not impaired. For example, sweeteners (including high-sweetness sweeteners), bitterness agents, fragrances, yeast extracts, coloring agents such as caramel pigments, plant-extracted saponin-based substances such as soybean saponin and kiraya saponin, plant proteins such as corn and soybean, and Peptide-containing substances, protein-based substances such as bovine serum albumin, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid can be used as needed as long as the effects of the present invention are not impaired.

The beer-taste alcoholic beverage according to the present invention can be packed in a container. The form of the container is not limited in any way, and it can be filled in a sealed container such as a bottle, a can, a barrel, or a PET bottle to make a beverage in a container.

The method for producing a beer-taste alcoholic beverage of the present invention is not particularly limited, but iso-alpha acid and ethyl glucoside are added as necessary, and the content of iso-alpha acid and ethyl glucoside is within a predetermined range. It should be adjusted so as to be.

Further, the beer-taste alcoholic beverage in which the ratio of malt in the raw material exceeds 0% by weight and is less than 50% by weight contains iso-α-acid and ethyl so as to contain 10 to 45 ppm of iso-α-acid and 1 to 50 ppm of ethyl glucoside. The method for producing a beer-taste alcoholic beverage, which comprises a step of adjusting the concentration of glucoside, is the method for producing a beer-taste alcoholic beverage of the present invention.

Further, a beer-taste alcoholic beverage in which the ratio of malt in the raw material exceeds 0% by weight and is less than 50% by weight contains 10 to 45 ppm of iso-α acid and 1 to 50 ppm of ethyl glucoside to give a beer taste. The method for enhancing the brewing feeling of the alcoholic beverage is the method for enhancing the brewing feeling of the beer-taste alcoholic beverage of the present invention.

In the method for producing a beer-taste alcoholic beverage of the present invention and the method for enhancing the brewing feeling of the beer-taste alcoholic beverage of the present invention, a more preferable concentration range of iso-α acid and ethyl glucoside and other preferable embodiments are described in the present invention. Similar to the concentration range and other preferred embodiments of beer-taste alcoholic beverages.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to the following Examples.

In the examples, ethyl-α-D-glucoside (hereinafter sometimes referred to as EG) was used as the ethyl glucoside. In the examples, pure water was used as the water.

Commercially available beer-taste alcoholic beverages with a malt ratio of less than 50% are treated with the addition of iso-alpha acid, ethyl glucoside, dilution with pure water, etc., if necessary, to obtain the content of iso-alpha acid and ethyl glucoside. A sample whose content was adjusted to a predetermined value was prepared.
Two panelists who were skilled in sensory evaluation performed sensory evaluation on the brewing feeling and astringent taste of each sample. In the sensory evaluation, 10 mL of the sample was put in the mouth and tasted for 5 seconds, and then the strength of exhalation, brewing feeling and astringent taste was evaluated. When evaluating different samples, the mouth was rinsed with water until the taste in the mouth was gone.
The brewing feeling and the astringent taste were evaluated in 0.5 point increments with the following evaluation criteria of 1 to 5 points. After that, the average score of the panelists was calculated.

Brewing feeling 1 point: Compared with the addition of ethyl glucoside, the brewing feeling like beer does not change.
2 points: Compared to the addition of ethyl glucoside, the brewing feeling like beer is slightly enhanced.
3 points: Compared with the addition of ethyl glucoside, the brewing feeling like beer is enhanced.
4 points: Compared to the addition of ethyl glucoside, the beer-like brewing feeling is stronger.
5 points: I feel a beer-like brewing feeling quite strongly

Convergence 1 point: Feels quite strong 2 points: Feels strong 3 points: Feels 4 points: Weak but feels 5 points: Does not feel at all

Before conducting the sensory evaluation, discussions were held among the panelists, and as a reference point, the astringent taste intensity of the pure water (which does not contain both iso-alpha acid and ethyl glucoside) used for preparing the sample was set as 1 point. The brewing feeling strength was set to 1 point.

In the region surrounded by a square in Table 1, that is, the region where the content of iso-alpha acid is 10 to 45 ppm and the content of ethyl glucoside is 1 to 50 ppm, the brewing feeling score is 2.00 or more. The astringency score was 3.00 or higher, and both were highly evaluated.
In other areas, either the brewing sensation or the astringent taste was rated low.
From this result, by setting both the content of iso-alpha acid and the content of ethyl glucoside within a predetermined range, the beer taste has a beer-like brewing feeling and the astringency is reduced. It could be an alcoholic beverage.

In addition to this evaluation, an evaluation was made from the perspective of beer-like richness.
As a result, when the content of iso-alpha acid was 15 ppm to 25 ppm and the content of ethyl glucoside was 10 ppm to 25 ppm, the effect of being able to strongly feel the richness of beer was observed.

According to the present invention, it is possible to provide a beer-taste alcoholic beverage having a beer-like brewing feeling and having a reduced astringent taste.

Claims (4)

The proportion of malt in the raw material is more than 0% by weight and less than 50% by weight.
Iso-alpha acid 10-45 ppm,
A beer-taste alcoholic beverage containing 1 to 50 ppm of ethyl glucoside. Iso-alpha acid 15-25 ppm,
The beer-taste alcoholic beverage according to claim 1, which contains 10 to 25 ppm of ethyl glucoside. A beer-taste alcoholic beverage in which the proportion of malt in the raw material exceeds 0% by weight and is less than 50% by weight contains 10 to 45 ppm of isoα acid and 1 to 50 ppm of ethyl glucoside. A method for producing beer-taste alcoholic beverages that adjusts the concentration. A beer-taste alcoholic beverage containing 10 to 45 ppm of iso-α acid and 1 to 50 ppm of ethyl glucoside to a beer-taste alcoholic beverage in which the ratio of malt in the raw material exceeds 0% by weight and is less than 50% by weight. How to enhance the brewing feeling of.