JP2023051261A - beer-taste beverage - Google Patents

Abstract

To provide a harmonized beer-taste beverage with an excellent clean finish, a production method thereof, and a method of imparting a clean finish to a beer-taste beverage.SOLUTION: In the beer-taste beverage, the acetic acid content is 81-170 mass ppm and the furfural content is 70-450 mass ppb; or the acetic acid content is 170-600 mass ppm and the furfural content is 38-450 mass ppb.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a beer-taste beverage, a method for producing the same, and a method for sharpening a beer-taste beverage.

With the diversification of consumer tastes in recent years, the development of beer-taste beverages with various flavor characteristics is desired.

A beer-taste beverage has a unique bitterness and aroma, and is characterized by ease of drinking, a refreshing feeling, and a feeling of quenching thirst. Among these flavor characteristics, sharpness is one of the most desired flavor characteristics of beer. A method of imparting “sharpness” by changing has been studied. (Patent Document 1)

JP 2018-11587 A

However, the conventional technique for imparting sharpness may affect the basic flavor design of beer, such as sweetness, bitterness, and aroma, and further improvement is desired.

The present invention relates to providing a beer-taste beverage excellent in sharpness and harmony, a method for producing the same, and a method for imparting sharpness to the beer-taste beverage.

The present invention relates to the following [1] to [6].
[1] The acetic acid content is 81 to 170 mass ppm and the furfural content is 70 to 450 mass ppb, or the acetic acid content is 170 to 600 mass ppm and the furfural content is A beer-taste beverage of 38 to 450 mass ppb.
[2] A step of containing 81 to 170 mass ppm of acetic acid and 70 to 450 mass ppb of furfural, or a step of containing 170 to 600 mass ppm of acetic acid and containing 38 to 450 mass ppb of furfural. A method for producing a beer-taste beverage.
[3] A step of containing 81 to 170 mass ppm of acetic acid and containing 70 to 450 mass ppb of furfural, or a step of containing 170 to 600 mass ppm of acetic acid and containing 38 to 450 mass ppb of furfural. A method for imparting sharpness to a beer-taste beverage.
[4] The acetic acid content is 81 to 600 mass ppm, the furfural content is 38 to 450 mass ppb, the value of Y ₁ in the following formula (1) is 2.5 or more, and the following formula ( A beer-taste beverage in which the value of Y2 in 2 ₎ is 3.0 or more.
Y ₁ =3.91+0.38a+0.32b−0.18a ² −0.4ab−0.28b ² Equation (1)
Y ₂ =4.15−0.17a+0.08b−0.75a ² +0.045ab−0.6b ² Equation (2)
(However, in formulas (1) and (2), a = (X ₁ -340.5) / 259.5, b = (X ₂ - 244) / 206), and X ₁ is the content of acetic acid ( mass ppm), X ₂ is the content of furfural (mass ppb). )
[5] Containing 81 to 600 mass ppm of acetic acid, containing 38 to 450 mass ppb of furfural, the value of _Y1 in the following formula (1) being 2.5 or more, and the value of Y2 in the following formula ( ₂ ) being A method for producing a beer-taste beverage, comprising a step of adding 3.0 or more.
Y ₁ =3.91+0.38a+0.32b−0.18a ² −0.4ab−0.28b ² Equation (1)
Y ₂ =4.15−0.17a+0.08b−0.75a ² +0.045ab−0.6b ² Equation (2)
(However, in formulas (1) and (2), a = (X ₁ -340.5) / 259.5, b = (X ₂ - 244) / 206), and X ₁ is the content of acetic acid ( mass ppm), X ₂ is the content of furfural (mass ppb). )
[6] Contain 81 to 600 mass ppm of acetic acid, contain 38 to 450 mass ppb of furfural, have a value of _Y1 in the following formula (1) of 2.5 or more, and have a value of Y2 in the following formula ( ₂ ) of A method for imparting sharpness to a beer-taste beverage, comprising a step of containing the content so as to be 3.0 or more.
Y ₁ =3.91+0.38a+0.32b−0.18a ² −0.4ab−0.28b ² Equation (1)
Y ₂ =4.15−0.17a+0.08b−0.75a ² +0.045ab−0.6b ² Equation (2)
(However, in formulas (1) and (2), a = (X ₁ -340.5) / 259.5, b = (X ₂ - 244) / 206), and X ₁ is the content of acetic acid ( mass ppm), X ₂ is the content of furfural (mass ppb). )

According to the present invention, it is possible to provide a beer-taste beverage excellent in sharpness and harmony, a method for producing the same, and a method for imparting sharpness to a beer-taste beverage.

The inventors of the present invention have made intensive studies on the above problems, and have studied the use of acetic acid to provide sharpness. In this regard, unexpectedly, it was found that the coexistence of furfural, which is a thermal reaction product derived from wort, can suppress the unique irritating odor derived from acetic acid while further enhancing sharpness. In addition, when the amount of furfural was large, a burnt feeling sometimes occurred, but it was also found that a specific amount of acetic acid can suppress the burnt feeling. That is, the present inventors have newly found that a well-balanced beer-taste beverage can be obtained in the presence of specific amounts of acetic acid and furfural. In the present specification, the term "sharpness" refers to a feeling of lightness in the back of the throat, which gives a refreshing and stimulating feeling with little sweetness or a sweet scent that does not linger.

The beer-taste beverage of the present invention contains specific amounts of acetic acid and furfural. More specifically, the acetic acid content in the beer-taste beverage is 81 to 170 mass ppm and the furfural content is 70 to 450 mass ppb, or the acetic acid content is 170 to 600 mass ppm. and a furfural content of 38 to 450 mass ppb.

The content of acetic acid in the beer-taste beverage of the present invention is 81 mass ppm or more, preferably 100 mass ppm or more, more preferably 150 mass ppm or more, still more preferably 170 mass ppm or more, still more preferably, from the viewpoint of improving sharpness. is 200 mass ppm or more, more preferably 250 mass ppm or more, more preferably 300 mass ppm or more, and from the viewpoint of moderate sourness, 600 mass ppm or less, preferably 550 mass ppm or less, more preferably 500 mass ppm or less It is mass ppm or less, more preferably 450 mass ppm or less, more preferably 400 mass ppm or less, and the range may be any combination thereof. The content of acetic acid can be adjusted by appropriately setting the type and amount of malt used and various conditions of the fermentation process (fermentation temperature, fermentation time, type of yeast, etc.). In addition, acetic acid can be added as appropriate for adjustment.

The content of furfural in the beer-taste beverage of the present invention is 38 mass ppb or more, preferably 45 mass ppb or more, more preferably 70 mass ppb or more, still more preferably 100 mass ppb or more, from the viewpoint of improving sharpness, It is more preferably 150 mass ppb or more, still more preferably 200 mass ppb or more, and from the viewpoint of a moderate burnt feeling, it is 450 mass ppb or less, preferably 440 mass ppb or less, more preferably 420 mass ppb or less, and further. It is preferably 400 mass ppb or less, and the range may be any combination thereof.

As used herein, the content of acetic acid can be measured, for example, by the method described in Journal of the American Society of Brewing Chemists, 2015, 73, 303-313. Further, the content of furfural is measured by the method described in Examples below.

In addition, the beer-taste beverage of the present invention has an acetic acid content of 81 to 600 mass ppm and a furfural content of 38 to 450 mass ppb, and Y ₁ in the following formulas (1) and (2) Values of 2.5 or greater and _Y2 values of 3.0 or greater are preferred. The value of _Y1 is more preferably 2.6 or more, still more preferably 2.7 or more, still more preferably 2.8 or more, still more preferably 2.9 or more, still more preferably 3.0 or more, still more preferably 3 0.5 or more, more preferably 4.0 or more. Although the upper limit is not particularly limited, it can be, for example, 5.0 or less, 4.5 or less, or 4.2 or less. The value of _Y2 is more preferably 3.1 or more, still more preferably 3.2 or more, still more preferably 3.3 or more, still more preferably 3.4 or more, still more preferably 3.5 or more, still more preferably 4 0.0 or more, more preferably 4.1 or more, more preferably 4.2 or more. Although the upper limit is not particularly limited, it can be, for example, 5.0 or less, or 4.5 or less. A preferable range of _Y1 and _Y2 can be a range in which these upper and lower limits are arbitrarily combined.

Y ₁ =3.91+0.38a+0.32b−0.18a ² −0.4ab−0.28b ² Equation (1)
Y ₂ =4.15−0.17a+0.08b−0.75a ² +0.045ab−0.6b ² Equation (2)
(However, in formulas (1) and (2), a = (X ₁ -340.5)/259.5, b = (X ₂ -244) 206), and X ₁ is the content of acetic acid (mass ppm), X ₂ is the content of furfural (mass ppb). )

Formulas (1) and (2) for calculating suitable ranges of acetic acid and furfural were derived from the following 1 to 3.
1. As shown in Example 1 below, approximate preferred ranges for acetic acid and furfural were determined at the extreme concentration levels.
2. Since it is thought that the overall evaluation as a beer-taste beverage (whether it is harmonious without being too sour or burnt) will change depending on the combination and balance of the two ingredients, as shown in Example 2 below A standard was set by the experimental design method, a sensory evaluation was performed on the standard, and a formula was derived from the sensory results. Specifically, an experimental design method using statistical analysis software (JMP), which is also shown in Trends in Food Science & Technology Volume 71, January 2018, Pages 202-215, was used. The experimental design method is a method for accurately and efficiently grasping the effects of multiple factors on responses, and is also applied to various food development (Hewson, L., Hollowood, T., Chandra, S. , & Hort, J. (2008). Taste-aroma interactions in a citrus flavored model beverage system: Similarities and differences between acid and sugar type. Food Quality and Preference, 19(3), 323-334.). This time, using the sensory evaluation results of the level planned in the I-optimal design by JMP15, we applied the least squares method, created a response surface profile, and expressed the suitable range for comprehensive evaluation as sharpness and beer taste beverage. (1) and equation (2) were derived. Formula (1) is the formula for sharpness, and formula (2) is the formula for overall evaluation.
3. The validity of formulas (1) and (2) was confirmed by the following method.
As shown in Example 3 below, the score (value of Y ₁ ) of formula (1) for sharpness is slightly felt (2.5 points) to feel (3.0 points), and the formula for comprehensive evaluation A sample where the score (Y ₂ ) of (2) is average (3.0 points) to slightly favorable (3.5 points), and the value of Y ₁ feels sharp (3.0 points) to clearly felt ( 4.0 points) and the value of _Y2 changed from slightly favorable (3.5 points) to favorable (4.0 points).

Further, the following equations (3) and (4) are expansion equations of the equations (1) and (2), but the values of Y ₃ and Y 4 in the equations (3) and ( ₄ ) are also the above Y Similar to ₁ and _Y2 .

Y ₃ =1.72+7.3×10 ⁻³ X ₂ +5.1×10 ⁻³ X ₁ −6.6×10 ⁻⁶ X ₂ ² −2.7×10 ⁻⁶ X ₁ ² −7.5× 10 ⁻⁶ X ₁ X ₂ Formula (3)
Y ₄ =2.21+7.0×10 ⁻³ X ₂ +6.7×10 ⁻³ X ₁ −1.4×10 ⁻⁵ X ₂ ² −1.1×10 ⁻⁵ X ₁ ² +9.4×10 ⁻⁷ X ₁ X ₂ Formula (4)
(However, in formulas (3) and (4), X ₁ is the content of acetic acid (ppm by mass), and X ₂ is the content of furfural (ppb by mass).)

As used herein, the term "beer-taste beverage" refers to a carbonated beverage having a beer-like flavor. That is, unless otherwise specified, the beer-taste beverages of the present specification include all beer-flavored carbonated beverages, including alcohol-containing beer-taste beverages (beer-taste alcoholic beverages) and non-alcoholic beer-taste beverages. As used herein, the term "beer-taste alcoholic beverage" refers to a beer-taste beverage having an alcohol content of 1 v/v% or more, for example, 1.5 v/v% or more, 2 v/v% or more, 2.5 v/v% or more. 3 v/v% or more, 3.5 v/v% or more, 10 v/v% or less, 9 v/v% or less, 8 v/v% or less, 7.5 v/v% or less, 7 v/v% or less, Beer-taste beverages of 6.5 v/v% or less are included. Examples of fermented beverages include fermented beer-taste alcoholic beverages fermented with yeast, and spirits-containing fermented beer-taste alcoholic beverages containing spirits. In the case of non-fermented beverages, yeast is not added, and it is preferable to add alcohol such as brewed alcohol or distilled liquor. In addition, the "alcohol content (alcohol content)" here means the content of ethanol and does not include aliphatic alcohol. Moreover, the origin of the alcohol contained in the beer-taste alcoholic beverage is not limited to fermentation or non-fermentation. A "non-alcoholic beer-taste beverage" is a beer-taste beverage having an alcohol content of less than 1 v/v%, and may be a beverage substantially free of alcohol. Here, the beverage substantially free of alcohol does not exclude beverages containing an extremely small amount of alcohol that cannot be detected. Beverages whose alcohol content is rounded to 0.0 v/v%, especially beverages whose alcohol content is rounded to 0.00 v/v% are included in non-alcoholic beer-taste beverages. The upper limit and lower limit of the alcohol content of the non-alcoholic beer-taste beverage are less than 1 v/v%, for example, 0.9 v/v%, 0.8 v/v%, 0.7 v/v%, 0.9v/v%, and 0.8v/v%. 6v/v%, 0.5v/v%, 0.4v/v%, 0.3v/v%, 0.2v/v%, 0.1v/v%, 0.05v/v%, 0.01v /v%, 0.0050v/v%, 0.0025v/v%, etc., and the range may be any combination thereof. For example, beverages containing 0.00 v/v% or more and 0.5 v/v% or less and beverages containing 0.5 v/v% or more and less than 1 v/v% are exemplified. As used herein, the alcohol content can be measured by any known method, and can be measured, for example, by a vibrating densitometer. Specifically, a sample is prepared by removing carbon dioxide gas from the beverage by filtration or ultrasonic waves, and the sample is subjected to direct-fire distillation, and the density of the obtained distillate is measured at 15 ° C., and the analysis method prescribed by the National Tax Agency (2007 National Tax Agency Directive No. 6, revised on June 22, 2007) "Table 2 Alcohol Content and Density (15°C) and Specific Gravity (15/15°C) Conversion Table" can be asked for. If the alcohol content is as low as less than 1.0 v/v%, a commercially available alcohol measuring device or gas chromatography may be used.

The ratio of malt used in the beer-taste beverage of the present invention is preferably 50% or more, for example, 50 to 100%, 60 to 100%, 70 to 100%, 80 to 100%, 90 to 100%. mention. Here, the "malt usage ratio" refers to the mass ratio of malt in raw materials other than water and hops, such as malt, rice, corn, sorghum, potato, starch, barley other than malt, and sugars. However, ingredients that can be added in small amounts, such as acidulants, sweeteners, bittering agents, seasonings, and flavoring agents, are not included in the calculation of the above ratio. In the present specification, the malt ratio means a value calculated in accordance with the Liquor Tax Act and liquor administration-related laws and regulations, which are enforced on April 1, 2018.

The total polyphenol content (TPP) in the beer-taste beverage of the present invention is preferably 250 mass ppm or less, more preferably 220 mass ppm or less, and even more preferably 200 mass ppm or less. Furthermore, it is preferably 20 mass ppm or more, more preferably 60 mass ppm or more, still more preferably 80 mass ppm or more, and the range may be any combination thereof. In this specification, the content of total polyphenols is, for example, "8.19" of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited 2013 supplementary revision) total polyphenols (IM)".

The bitterness value (BUs) of the beer-taste beverage of the present invention is preferably 40 or less, more preferably 35 or less, still more preferably 30 or less. Furthermore, it is preferably 10 or more, more preferably 15 or more, still more preferably 18 or more, and the range may be any combination thereof. In this specification, the bitterness value is described in "8.15 Bitterness value" of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the Beer Brewers Association International Technical Committee [Analysis Committee], revised in 2013). It can be measured by the method described.

The total nitrogen content (mg/100 ml) in the beer-taste beverage of the present invention is preferably 120 or less, more preferably 100 or less, still more preferably 90 or less. Furthermore, it is preferably 10 or more, more preferably 30 or more, still more preferably 40 or more, and the range may be any combination thereof. In this specification, the total nitrogen content is defined as "8.9 Total Nitrogen 8. Revised BCOJ Beer Analysis Method (Published by Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] Edited 2013 Supplementary Revision). 9.2 Combustion method (improved Dumas method)".

The proline content (μmol/l) in the beer-taste beverage of the present invention is preferably 5,000 or less, more preferably 4,500 or less, and even more preferably 4,000 or less. Further, it is preferably 100 or more, more preferably 400 or more, still more preferably 700 or more, and the range may be any combination thereof. As used herein, the proline content is measured by the method described in Examples below.

The maltol (mass ppb) in the beer-taste beverage of the present invention is preferably 3000 or less, more preferably 2500 or less, still more preferably 2000 or less. Further, it is preferably 50 or more, more preferably 75 or more, still more preferably 100 or more, and the range may be any combination thereof. In this specification, the content of maltol can be measured by GC-MS in the same manner as furfural.

The beer-taste beverage of the present invention contains acetic acid and furfural so that the value of _Y1 in the above formula (1) is 2.5 or more and the value of Y2 in formula ( ₂ ) is 3.0 or more. Both can be produced in the same manner as general beer-taste beverages, except that they have Here, the adjustment of the content of acetic acid and furfural is as described above, and an example is an embodiment in which furfural is added for adjustment. In the embodiment in which acetic acid or furfural is added, acetic acid or furfural may be added in any step up to filling, but it is preferable to add acetic acid or furfural before the filtration step from the viewpoint of microbial assurance. Below, a manufacturing process of a general beer-taste beverage is shown. Common beer-taste beverages include those that use malt as a raw material and those that do not, and can be produced as follows.

Beer-taste alcoholic beverages manufactured using malt as a raw material first contain raw materials such as other grains, starch, sugars, bittering agents, or coloring agents, and water, in addition to barley such as malt. If necessary, an enzyme such as amylase is added to the mixture for gelatinization and saccharification, followed by filtration to obtain a saccharified solution. If necessary, hops, bittering agents, etc. are added to the saccharified liquid and boiled, and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified solution, hops may be added to malt extract and warm water, and the mixture may be boiled. Hops may be mixed at any stage from the beginning of boiling to the end of boiling. Known conditions may be used for the conditions in the saccharification step, the boiling step, the solid content removal step, and the like. Known conditions may be used as the conditions in the fermentation/storage process. The obtained fermented liquid is filtered, and carbon dioxide gas is added to the obtained filtered liquid, if necessary. After that, it is filled into a container and goes through a sterilization step to obtain the desired beer-taste beverage. In addition, as an alcohol component, spirits derived from cereals may be added. Spirits are alcoholic beverages obtained by fermenting grains such as wheat, rice, buckwheat, and corn with yeast, and then further distillation. Wheat is preferred as a grain that is a raw material for spirits.

Beer-taste alcoholic beverages produced without using malt as a raw material are liquid sugar containing a carbon source, nitrogen sources as amino acid-containing materials other than wheat or malt, hops, pigments, etc., mixed with warm water, Make a sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, the hops may be mixed into the liquid sugar solution during boiling rather than before the start of boiling. As an alternative to this saccharified solution, hops may be added to an extract obtained by adding raw materials other than malt to warm water, and the mixture may be boiled. Hops may be mixed at any stage from the beginning of boiling to the end of boiling. Known conditions may be used as the conditions in the fermentation/storage process. The obtained fermented liquid is filtered, and carbon dioxide gas is added to the obtained filtered liquid, if necessary. After that, it is filled into a container and goes through a sterilization step to obtain the desired beer-taste beverage. In addition, as an alcohol component, spirits derived from cereals may be added.

The non-fermented beer-taste alcoholic beverage may be one in which malt is used or not, and the alcohol content of the final product may be adjusted by adding raw material alcohol or the like. The raw material alcohol may be added in any step from the saccharification step to the filling step. In addition, as an alcohol component, spirits derived from cereals may be added.

A non-alcoholic beer-taste beverage manufactured using malt as a raw material is first prepared by adding raw materials such as grains, starch, sugars, bittering agents, or coloring agents and water as necessary, in addition to barley such as malt. If necessary, an enzyme such as amylase is added to the mixture containing the mixture for gelatinization and saccharification, followed by filtration to obtain a saccharified solution. If necessary, hops, bittering agents, etc. are added to the saccharified liquid and boiled, and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified solution, hops may be added to malt extract and warm water, and the mixture may be boiled. Hops may be mixed at any stage from the beginning of boiling to the end of boiling. Known conditions may be used for the conditions in the saccharification step, the boiling step, the solid content removal step, and the like. After boiling, the wort is cooled. Flavors, acidulants, pigments such as caramel pigments, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the wort obtained. Add gas. Then, it is filled into a container and sterilized to obtain the desired non-alcoholic beer-taste beverage.

When producing a non-alcoholic beer-taste beverage that does not use malt as a raw material, first, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than wheat or malt, hops, pigments, etc. are mixed with warm water. and make a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, the hops may be mixed into the liquid sugar solution during boiling rather than before the start of boiling. After boiling, the wort is cooled, flavoring agents, acidulants, pigments such as caramel pigments, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the wort obtained, and filtered. Add carbon dioxide gas. Then, it is filled into a container and sterilized to obtain the desired non-alcoholic beer-taste beverage.

In the production method of the present invention, an aliphatic alcohol may be added to the beer-taste beverage of the present invention from the viewpoint of imparting an alcoholic taste. The aliphatic alcohol is not particularly limited as long as it is known, but aliphatic alcohols having 4 to 5 carbon atoms are preferred. In the present invention, preferred aliphatic alcohols include 2-methyl-1-propanol, 1-butanol, and the like as those having 4 carbon atoms, and 3-methyl-1-butanol and 1-pentane as those having 5 carbon atoms. Tanol, 2-pentanol and the like can be mentioned. These can be used singly or in combination of two or more. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002-0.0007% by mass, more preferably 0.0003-0.0006% by mass. As used herein, the content of fatty alcohols can be measured using a headspace gas chromatographic method.

(Acidulant)
As the acidulant used in the production method of the present invention, it is preferable to use one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid and malic acid. In addition, in the production method of the present invention, succinic acid, tartaric acid, fumaric acid, etc. can be used as acids other than the above acids. These can be used without restriction as long as they are permitted to be added to foods. In the production method of the present invention, it is preferable to use a combination of lactic acid from the viewpoint of appropriately imparting a mild sourness and phosphoric acid from the viewpoint of appropriately imparting a slightly irritating sourness.

The content of the acidulant in the beer-taste beverage according to the present invention is preferably 200 mass ppm or more, more preferably 550 mass ppm or more, more preferably 700 mass ppm or more in terms of imparting a feeling of beer taste in terms of citric acid. More preferably, from the viewpoint of acidity, it is preferably 15000 mass ppm or less, more preferably 5500 mass ppm or less, and even more preferably 2000 mass ppm or less. Therefore, in the present invention, the content of the acidulant is 200 mass ppm to 15000 mass ppm, preferably 550 mass ppm to 5500 mass ppm, more preferably 700 mass ppm to 1500 mass ppm in terms of citric acid. is mentioned. In this specification, the citric acid equivalent amount is an amount converted from the acidity of each acidulant based on the acidity of citric acid, for example, equivalent to 100 ppm by mass of lactic acid The amount is converted to 120 mass ppm, the citric acid conversion amount corresponding to 100 mass ppm phosphoric acid is 200 mass ppm, and the citric acid conversion amount corresponding to 100 mass ppm malic acid is converted to 125 mass ppm.

The acidulant content in the beer-taste beverage refers to the content calculated by analysis using high performance liquid chromatography (HPLC) or the like.

(hop)
In the production method of the present invention, hops can be used as part of the raw material. Since the flavor tends to be similar to that of beer, it is desirable to use hops as part of the ingredients. When using hops, ordinary pellet hops, powdered hops, and hop extracts used in the production of beer and the like can be appropriately selected and used according to the desired flavor. Also, processed hop products such as isoformed hops and reduced hops may be used. These hops are included in the hops used in the beer-taste beverage according to the present invention. The amount of hops added is not particularly limited, but typically about 0.0001 to 1% by mass relative to the total amount of the beverage.

(Other raw materials)
In the production method of the present invention, other raw materials may be used, if necessary, as long as the effects of the present invention are not impaired. For example, sweeteners (including high-intensity sweeteners), bittering agents, flavorings, yeast extracts, colorants such as caramel pigments, preservatives, plant-extracted saponin substances such as soybean saponin and quillaja saponin, and corn and soybean extracts. Vegetable protein and peptide-containing substances, animal proteins such as whey, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid can be used as necessary as long as the effects of the present invention are not impaired.

Thus, the beer-taste beverage according to the present invention is obtained. The pH of the non-alcoholic beer-taste beverage according to the present invention is preferably 3.0 to 5.0, more preferably 3.5 to 4.5, still more preferably 3.5, from the viewpoint of improving the flavor of the beverage. ~4.0. In addition, the pH of the beer-taste alcoholic beverage is preferably 3.0 to 5.0, preferably 3.5 to 4.5, more preferably 4.0 to 4.5, from the viewpoint of improving the flavor of the beverage. is.

(packaged beverages)
The beer-taste beverage according to the present invention can be packed in a container. The shape of the container is not limited at all, and the beverage can be packaged in a sealed container such as a bottle, a can, a barrel, or a PET bottle.

In the present invention, acetic acid and furfural have a value of Y ₁ in the above formula (1) or a value of Y ₃ in formula (3) of 2.5 or more, a value of Y ₂ in formula (2) or in formula (4) The present invention also provides a method for imparting sharpness to beer-taste beverages by adding so that the value of _Y4 is 3.0 or more. The details of each component and the like in the sharpness imparting method of the present invention are as described above.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.

Furfural and maltol in beer-taste beverages were measured by the following procedure.
(1) Borneol was added as an internal standard substance to the sample so that the final concentration was 50 mass ppb, and further dichloromethane was added and shaken at room temperature to extract the aromatic component.
(2) Dichloromethane was collected and dehydrated by adding an appropriate amount of anhydrous sodium sulfate.
(3) A concentrated solution concentrated 50 times by an evaporator was quantified under the following GC-MS conditions.
GC-MS quantification conditions;
Equipment used: 7890B GC ×5977A MSD (Agilent Technologies)
Column: VF-WAXms (60m length 0.25mm id; film thickness, 0.5μm)
Detection method: SIM (EI mode)
Quantitative ion: Borneol: 95
Furfural: 96
Maltol: 126

The total polyphenols, bitterness value, and total nitrogen of beer-taste beverages are described in the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of Beer Brewers Association [Analysis Committee], expanded and revised in 2013). Measured according to the method

Proline in beer-taste beverages was measured by the following procedure.
(1) Centrifuge the sample, remove the precipitate, and dilute twice with 0.02N HCL.
(2) Filter the diluted sample through an HLC-DISK13 aqueous (0.2 μm) filter manufactured by Kanto Kagaku Co., Ltd.;
(3) Analyze with Hitachi L-8800 high-speed amino acid analyzer (manufactured by Hitachi High-Tech Fielding Co., Ltd.). A guard column set P/N855-5268 (manufactured by Hitachi High-Tech Fielding Co., Ltd.) is used as the guard column, and a standard amino acid analysis column P/N855-3506 (manufactured by Hitachi High-Tech Fielding Co., Ltd.) is used as the separation column.

[Example 1]
Acetic acid and furfural were added to the sample concentration shown in Tables 1 and 2 to the beer-taste beverage commercial product 1 (100% malt content) as a base to obtain beer-taste beverages of prototypes A to H. Using the obtained beer-taste beverage, the permissible range of burnt feeling and sourness was investigated, and the range for creating the following prediction formula was examined.

The obtained beer-taste beverage was cooled to about 4° C., and five expert panelists evaluated “sharpness”, “burnt feeling” and “acidity” in increments of 0.5 according to the following criteria, and calculated the average score. . Before the evaluation, samples with respective evaluations of "2" and "4" were prepared in advance to unify the criteria among the panelists. In addition, regarding "burnt feeling" and "acidity", compared to commercial product 1, it was evaluated as ± when there was no change in intensity, - when it was felt weak, + when it was felt strongly, and ++ when it was felt even stronger. bottom. Tables 1 and 2 show the results.
(Evaluation criteria for sharpness)
1: Not felt.
2: Not so much.
3: Feel.
4: I feel it clearly.
5: Strongly felt.

From the results in Table 1, it can be seen that the content of furfural is preferably higher than 38 mass ppb from the viewpoint of improving sharpness, and from the viewpoint of moderate burnt feeling, it is 300 mass ppb to 1160 mass ppb. It turns out that between is preferable as the upper limit. In addition, from the results in Table 2, it can be seen that the content of acetic acid is preferably higher than 81 mass ppm from the viewpoint of improving sharpness, and from the viewpoint of moderate sourness, 216 mass ppm to 620 mass ppm It can be seen that between is preferable as the upper limit. Therefore, within these ranges, formulas were explored to predict preferred ranges for acetic acid and furfural.

[Example 2]
Based on beer-taste beverage commercial product 1, acetic acid and furfural were planned by I-optimal planning using statistical software JMP so that the sample concentrations described in Table 3 were added, and prototype I to Q beers were added. Got a flavored drink. The resulting beer-taste beverage was evaluated for sharpness in the same manner as in Example 1, and was comprehensively evaluated based on the following criteria as to whether the sourness and burnt taste were not too strong and were harmonious.
(comprehensive evaluation)
1: not at all favorable 2: unfavorable 3: average 4: favorable 5: very favorable

From the results in Table 3, the acetic acid content is 81 to 170 mass ppm and the furfural content is 70 to 450 mass ppb, or the acetic acid content is 170 to 600 mass ppm and furfural It can be seen that the prototypes I, L, M, N, O, and Q with a content of 38 to 450 mass ppb were all excellent in both sharpness and overall evaluation. Also, using the statistical software JMP, the least squares method was applied to derive the above equations (1) and (2) for predicting sharpness and overall evaluation, and the above equations (3) and (4) were derived. .

[Example 3]
Using the beer-taste beverage commercial product 1 as a base, acetic acid and furfural were added to the sample concentrations shown in Table 4 to obtain beer-taste beverages of prototypes R and S. The obtained beer-taste beverage was evaluated for sharpness and overall evaluation in the same manner as in Examples 1 and 2.

From the results in Table 4, the tendencies of the scores calculated from the formulas (1) to (4) derived in Example 2 and the scores by the expert panel were in agreement, confirming the validity of the formulas. Therefore, the score of Y ₁ of formula (1) or Y ₃ of formula (3) is 2.5 points or more, and the score of Y ₂ of formula (2) or Y 4 of formula ( ₄ ) is 3.0 points or more. It can be seen that the presence of specific amounts of acetic acid and furfural results in a clean and harmonious beer-taste beverage.

According to the present invention, it is possible to provide a beer-taste beverage with a new taste that is sharp and well-balanced.

Claims (6)

The acetic acid content is 81 to 170 mass ppm and the furfural content is 70 to 450 mass ppb, or the acetic acid content is 170 to 600 mass ppm and the furfural content is 38 to 450. A beer-taste beverage having a mass of ppb. A step of containing 81 to 170 mass ppm of acetic acid and containing 70 to 450 mass ppb of furfural, or a step of containing 170 to 600 mass ppm of acetic acid and containing 38 to 450 mass ppb of furfural. A method for producing a beer-taste beverage. A step of containing 81 to 170 mass ppm of acetic acid and containing 70 to 450 mass ppb of furfural, or a step of containing 170 to 600 mass ppm of acetic acid and containing 38 to 450 mass ppb of furfural. To provide a method for imparting sharpness to a beer-taste beverage. The content of acetic acid is 81 to 600 mass ppm, the content of furfural is 38 to 450 mass ppb, the value of Y ₁ in the following formula (1) is 2.5 or more, and the following formula (2) A beer-taste beverage having a _Y2 value of 3.0 or more.
Y ₁ =3.91+0.38a+0.32b−0.18a ² −0.4ab−0.28b ² Equation (1)
Y ₂ =4.15−0.17a+0.08b−0.75a ² +0.045ab−0.6b ² Equation (2)
(However, in formulas (1) and (2), a = (X ₁ -340.5) / 259.5, b = (X ₂ - 244) / 206), and X ₁ is the content of acetic acid ( mass ppm), X ₂ is the content of furfural (mass ppb). ) Acetic acid is contained at 81 to 600 mass ppm, furfural is contained at 38 to 450 mass ppb, the value of Y ₁ in the following formula (1) is 2.5 or more, and the value of Y ₂ in the following formula (2) is 3.0. A method for producing a beer-taste beverage, comprising a step of containing as described above.
Y ₁ =3.91+0.38a+0.32b−0.18a ² −0.4ab−0.28b ² Equation (1)
Y ₂ =4.15−0.17a+0.08b−0.75a ² +0.045ab−0.6b ² Equation (2)
(However, in formulas (1) and (2), a = (X ₁ -340.5) / 259.5, b = (X ₂ - 244) / 206), and X ₁ is the content of acetic acid ( mass ppm), X ₂ is the content of furfural (mass ppb). ) Acetic acid is contained at 81 to 600 mass ppm, furfural is contained at 38 to 450 mass ppb, the value of Y ₁ in the following formula (1) is 2.5 or more, and the value of Y ₂ in the following formula (2) is 3.0. A method for imparting sharpness to a beer-taste beverage, comprising the step of containing the above.
Y ₁ =3.91+0.38a+0.32b−0.18a ² −0.4ab−0.28b ² Equation (1)
Y ₂ =4.15−0.17a+0.08b−0.75a ² +0.045ab−0.6b ² Equation (2)
(However, in formulas (1) and (2), a = (X ₁ -340.5) / 259.5, b = (X ₂ - 244) / 206), and X ₁ is the content of acetic acid ( mass ppm), X ₂ is the content of furfural (mass ppb). )