JP2023056199A - Beer-taste beverage, method of producing beer-taste beverage, and method of improving flavor of beer-taste beverage - Google Patents

Abstract

To provide a beer-taste beverage to which a fragrant green flavor is imparted and enhanced, a method of producing the beer-taste beverage, and a method of improving the flavor of the beer-taste beverage.SOLUTION: A beer-taste beverage according to the present invention contains 25.0 ppb or more of vanillin and 6.0 ppb or more of dihydroactinidiolide. A method of producing a beer-taste beverage according to the present invention includes a step of setting the content of vanillin to 25.0 ppb or more and the content of dihydroactinidiolide to 6.0 ppb or more. The method of improving the flavor of a beer-taste beverage according to the present invention is a method of improving the flavor of a beer-taste beverage by imparting and enhancing a fragrant green flavor, and includes a step of setting the content of vanillin to 25.0 ppb or more and the content of dihydroactinidiolide to 6.0 ppb or more.SELECTED DRAWING: Figure 1

Description

The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage.

Many types of beer-taste beverages and production methods thereof have been proposed to meet the diverse tastes of consumers.

For example, in Patent Document 1, at least one of the sugar concentration of 1.5 g/100 mL or less, the bitterness value of the beer-taste beverage of 18 BUs or more, and the chromaticity of the beer-taste beverage of 7 EBC or more A beer-tasting beverage is disclosed that satisfies one.

Japanese Patent Application Laid-Open No. 2021-003127

The invention according to Patent Document 1 aims to provide a beer-taste beverage that has an excellent balance between the strength of impact when drunk and the ease of drinking, and is an invention that focuses on the bitterness value and chromaticity.

On the other hand, the present inventors wanted to provide consumers with beer-taste beverages exhibiting unprecedented flavor characteristics in accordance with diversified consumer tastes.
In addition, the present inventors have found that not only the green flavor exhibited by plants but also the fragrant flavor that does not impair the flavor of beer (arbitrarily referred to as "fragrant green flavor") can be imparted and enhanced. We thought that if we could achieve this, we would be able to achieve a major differentiation from the flavor of conventional beer-taste beverages.

Accordingly, an object of the present invention is to provide a beer-taste beverage that is imparted with a fragrant green flavor and enhanced, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage.

The above problems can be solved by the following means.
(1) A beer-taste beverage having a vanillin content of 25.0 ppb or more and a dihydroactinidiolide content of 6.0 ppb or more.
(2) The beer-taste beverage according to 1 above, wherein the vanillin content is 35.0 to 150.0 ppb and the dihydroactinidiolide content is 13.0 to 60.0 ppb.
(3) The beer-taste beverage according to 1 or 2 above, which contains alcohol.
(4) The beer-taste beverage according to any one of 1 to 3 above, which is a fermented beverage.
(5) A method for producing a beer-taste beverage, comprising the steps of adjusting the content of vanillin to 25.0 ppb or more and the content of dihydroactinidiolide to 6.0 ppb or more.
(6) A method for improving the flavor of imparting and enhancing a fragrant green flavor to a beer-taste beverage, wherein the content of vanillin is 25.0 ppb or more and the content of dihydroactinidiolide is 6.0 ppb or more. A method for improving the flavor of a beer-taste beverage containing

The beer-taste beverage according to the present invention is imparted and enhanced with a fragrant green flavor.
INDUSTRIAL APPLICABILITY The method for producing a beer-taste beverage according to the present invention can produce a beer-taste beverage to which a fragrant green flavor is imparted and enhanced.
The method for improving the flavor of a beer-taste beverage according to the present invention can impart and enhance a fragrant green flavor to a beer-taste beverage.

4 is a graph of evaluation results of samples 1-1 to 1-6. 4 is a graph of evaluation results of samples 2-1 to 2-6.

EMBODIMENT OF THE INVENTION Hereinafter, the form (this embodiment) for enforcing the beer taste drink which concerns on this invention, the manufacturing method of a beer taste drink, and the flavor improvement method of a beer taste drink is demonstrated.

[Beer-taste beverage]
The beer-taste beverage according to the present embodiment is a beverage having a vanillin content of a predetermined value or more and a dihydroactinidiolide content of a predetermined value or more.
Here, the beer-taste beverage is also called a beer-like (style) beverage, and is a beverage that exhibits a beer-like flavor, in other words, a beverage that is prepared to exhibit a beer-like flavor. And as beer-taste beverages, for example, "sparkling alcoholic beverages" (beer, sparkling alcoholic beverages, other fizzy alcoholic beverages). The other sparkling alcoholic beverages mentioned above include "other brewed liquor (sparkling) (1)" and "liqueur (sparkling) (2)". In addition, beer-taste beverages may include beverages and soft drinks (for example, non-alcoholic beer-taste beverages) that do not belong to the sparkling alcoholic beverages defined by the Liquor Tax Law, as long as they have a beer-like flavor. can.
Each element constituting the beer-taste beverage according to the present embodiment will be described below.

(vanillin)
Vanillin is a compound belonging to vanilloids represented by the chemical formula C ₈ H ₈ O ₃ and is known to be the main component of vanilla's sweet scent.
The present inventors found that vanillin, which is known to exhibit a sweet aroma, and dihydroactinidiolide, which will be described later, are surprisingly found to have a "fragrant green flavor" by being contained in a beer-taste beverage. was found to provide and enhance the

The vanillin content is preferably 25.0 ppb or more, 28.8 ppb or more, 30.0 ppb or more, 35.0 ppb or more, 38.8 ppb or more, 50.0 ppb or more, 60.0 ppb or more, 68.8 ppb or more, 80.8 ppb or more, 0 ppb or more, 100.0 ppb or more, 110.0 ppb or more, and 118.8 ppb or more are more preferable. When the content of vanillin is at least a predetermined value, a fragrant green flavor can be imparted and enhanced in combination with the flavor of dihydroactinidiolide, which will be described later.
The vanillin content is preferably 200.0 ppb or less, more preferably 180.0 ppb or less, 150.0 ppb or less, 130.0 ppb or less, and 120.0 ppb or less. When the vanillin content is equal to or less than the predetermined value, it is possible to avoid a situation in which the sweet smell is too strong and the overall evaluation is poor.
In this specification, the unit "ppb" is synonymous with "μg/L".

The content of vanillin in a beer-taste beverage can be measured, for example, by extracting a sample with an organic solvent and then injecting the organic layer into gas chromatography (GC-MS).

(dihydroactinidiolide)
Dihydroactinidiolide is a kind of volatile terpene represented by the chemical formula C ₁₁ H ₁₆ O ₂ .
The inventors of the present invention have surprisingly found that the presence of this dihydroactinidiolide and the vanillin described above imparts and enhances a "fragrant green flavor" to beer-taste beverages. .

The content of dihydroactinidiolide is preferably 6.0 ppb or more, 8.0 ppb or more, 10.0 ppb or more, 10.3 ppb or more, 13.0 ppb or more, 15.3 ppb or more, 18.0 ppb or more, 20.0 ppb or more , 23.0 ppb or more, 25.0 ppb or more, or 25.3 ppb or more are more preferable. When the content of dihydroactinidiolide is at least a predetermined value, a fragrant green flavor can be imparted and enhanced in combination with the vanillin flavor described above.
The content of dihydroactinidiolide is preferably 150.0 ppb or less, 110.0 ppb or less, 105.3 ppb or less, 100.0 ppb or less, 80.0 ppb or less, 60.0 ppb or less, 55.3 ppb or less, or 30.0 ppb or less. is more preferred. When the content of dihydroactinidiolide is equal to or less than the predetermined value, it is possible to avoid a situation in which the grassy odor is too strong and the overall evaluation is poor.

The content of dihydroactinidiolide in a beer-taste beverage can be measured, for example, by extracting a sample with an organic solvent and then injecting the organic layer into gas chromatography (GC-MS).

(malt ratio)
The malt ratio is, in detail, the ratio of the weight of malt to the total weight of ingredients other than water and hops among the raw materials used in the production of beer-taste beverages. In addition, malt is obtained by removing the roots after germinating and roasting barley. Wheat includes barley, wheat, rye, oat and the like, and barley is preferred.

Although the malt ratio of the beer-taste beverage according to the present embodiment is not particularly limited, it is, for example, as follows.
The malt ratio is, for example, 100% (% by weight) or less, less than 100%, 75% or less, 71% or less, less than 50%, less than 25%, 23% or less, and 1% or more, 10% or more, 15% or more, 20% or more.

(Alcohol degree)
Although the alcohol content of the beer-taste beverage according to the present embodiment is not particularly limited, for example, it may be less than 1% (v/v%), preferably 1% (v/v%) or more, 3% or more , 4% or more, 5% or more, and 15% or less, 10% or less, 9% or less, 8% or less, 6% or less.

The alcohol content of the beer-taste beverage according to the present embodiment may be the value of the beverage obtained by fermenting the wheat-derived raw material, but may be adjusted by adding distilled alcohol to the beverage as appropriate. Alternatively, if it is not fermented (in the case of preparation), it may be adjusted only by adding distilled alcohol.
Distilled alcohols include various spirits such as shochu, brandy, vodka, and whiskey, raw material alcohols, and the like. Distilled alcohol may be used alone or in combination of two or more. In this specification, "spirits" refers to spirits that are distilled liquor, and may differ from spirits under the Liquor Tax Act.
In the present specification, alcohol means ethanol unless otherwise specified. The alcohol content of the beer-taste beverage can be measured, for example, based on the National Tax Agency prescribed analysis method (instruction) 3 sake 3-4 alcohol content (vibration densimeter method).

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

(others)
The beer-taste beverage according to the present embodiment includes sweeteners, high-intensity sweeteners, antioxidants, flavors, acidulants, salts, dietary fibers, etc. that are usually blended as beverages as long as the desired effects of the present invention are not inhibited. (hereinafter referred to as “additives” as appropriate) may be contained, or naturally, may not be contained. Examples of sweeteners that can be used include fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen and starch. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Acidulants include, for example, adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, phosphoric acid and the like can be used. Examples of salts that can be used include common salt, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fiber that can be used include indigestible dextrin, indigestible glucan, pectin, polydextrose, guar gum hydrolyzate, and the like.
For each raw material described above, commercially available products can be used.

(Container-packed beer-taste beverage)
The beer-taste beverage according to this embodiment can be provided in various containers. By filling various containers with beer-taste beverages, quality deterioration due to long-term storage can be suitably prevented.
The container may be any container that can be sealed, and so-called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Also, as the container, a glass container, a PET bottle container, or the like can be applied. The capacity of the container is not particularly limited, and any currently distributed container can be applied. In addition, it is preferable to use a metal container because it can completely block gas, moisture and light and maintain stable quality at room temperature for a long period of time.

As described above, the beer-taste beverage according to the present embodiment is imparted with a fragrant green flavor to enhance the flavor.

[Method for producing beer-taste beverage]
Next, a method for producing a beer-taste beverage according to this embodiment will be described.
A method for producing a beer-taste beverage according to the present embodiment includes a step of setting the content of vanillin to a predetermined value or more and the content of dihydroactinidiolide to a predetermined value or more. More specifically, the method for producing a beer-taste beverage according to this embodiment includes a pre-fermentation process, a fermentation process, and a post-fermentation process.

(Pre-fermentation process)
In the pre-fermentation step, malt, barley, saccharides, enzymes, various additives, auxiliary raw materials, etc. are appropriately mixed to saccharify the raw materials to obtain a saccharified solution. Then, the wort obtained by appropriately filtering the saccharified solution is appropriately added with hops, boiled, cooled, and the like to prepare a pre-fermentation solution.
Note that the hop addition timing is not limited to this because it can be selected as appropriate.

The pre-fermentation liquid prepared in the pre-fermentation step is not particularly limited as long as it contains wheat-derived raw materials (malt, wheat, or extracts thereof) that serve as a nitrogen source and a carbon source that yeast can assimilate. Nitrogen sources and carbon sources are not particularly limited as long as they can be assimilated by yeast. The nitrogen source that yeast can assimilate is, for example, at least one of amino acids and peptides contained in the wheat-derived raw material. Carbon sources that can be assimilated by yeast are, for example, sugars added in the above-described pre-fermentation step and sugars contained in wheat-derived raw materials.

The malt used in the pre-fermentation step is obtained by removing the roots after germination and kilning, and the barley used in the pre-fermentation step is ungerminated barley. Wheat includes barley, wheat, rye, oat, etc., and barley is preferred.
In addition, the above-mentioned malt ratio can be controlled by the amount of malt used in the raw material.

Auxiliary raw materials used in the pre-fermentation process are specified in each item of Article 4, Paragraph 2 of the Liquor Tax Law Enforcement Regulations (issued on March 31, 2018 (Ministry of Finance Ordinance No. 19, 2018)). The listed articles also include fruits (including dried or boiled fruits or concentrated fruit juices) and the like.

The hops used in the pre-fermentation step are not particularly limited, and examples thereof include dry hops, hop pellets, hop extracts, hop cones (cones, cones), low hops, hexahops, tetrahops, and isoforms. A processed hop product such as a hop extract may also be used.

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

In the fermentation process, aging may be further performed. Aging is performed by further maintaining the fermented liquid after fermentation as described above at a predetermined temperature for a predetermined period of time. By this aging, the insoluble matter in the fermentation broth is precipitated, turbidity is removed, and the flavor can be improved.

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

(Post-fermentation process)
The post-fermentation step is a step of subjecting the post-fermentation liquid to a predetermined treatment to finally obtain a beer-taste beverage. The post-fermentation process includes, for example, filtration of the post-fermentation liquid obtained by the fermentation process (so-called primary filtration). This primary filtration can remove insoluble solids and yeast from the post-fermentation liquid. Further, in the post-fermentation step, the post-fermentation liquid may be further subjected to microfiltration (so-called secondary filtration). Secondary filtration can remove unwanted bacteria and remaining yeast from the post-fermentation liquid. In addition, it is good also as replacing with microfiltration and sterilizing by heating a liquid after fermentation. The primary filtration, secondary filtration, and heating in the post-fermentation process can be performed with general equipment used when producing beer-taste beverages.
Note that the post-fermentation step includes the step of filling the container described above.

Regarding the beer-taste beverage obtained by the post-fermentation process, the following methods can be used to increase the content of vanillin and dihydroactinidiolide to a predetermined value or more (or within a predetermined range).
For example, the content of vanillin and dihydroactinidiolide is controlled by adding these components (or raw materials such as fragrances containing these components) in the pre-fermentation process to the post-fermentation process (especially the post-fermentation process). can do.
The contents of vanillin and dihydroactinidiolide can also be controlled by adding an auxiliary material containing vanillin or an auxiliary material containing dihydroactinidiolide to the pre-fermentation solution. Dihydroactinidiolide is preferably prepared using raw materials other than wheat and hops.

Moreover, the beer-taste beverage according to the present embodiment can also be produced without undergoing the fermentation process. That is, the beer-taste beverage according to this embodiment may be produced as a non-fermented beverage.
In this case, the method for producing a beer-taste beverage according to the present embodiment includes a mixing step (mixing step) in which raw materials such as water, vanillin, dihydroactinidiolide, additives, malt extract, and distilled alcohol are appropriately added to the mixing tank. and a post-treatment step of performing treatments such as filtration, sterilization, addition of carbon dioxide, and filling into containers.

As described above, the method for producing a beer-taste beverage according to the present embodiment can produce a beer-taste beverage to which a fragrant green flavor is imparted and enhanced.

[Method for improving flavor of beer-taste beverage]
Next, a method for improving the flavor of a beer-taste beverage according to this embodiment will be described.
The method for improving the flavor of a beer-taste beverage according to the present embodiment is a method for improving the flavor by imparting a fragrant green flavor to a beer-taste beverage and enhancing the flavor. This method includes a step of increasing the content to a predetermined value or more.
The content of each component and the like are the same as the values described in the above "beer-taste beverage".

As described above, the method for improving the flavor of a beer-taste beverage according to the present embodiment can impart and enhance a fragrant green flavor to a beer-taste beverage.

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

[Sample preparation]
For samples 1-1 to 1-6 and 2-1 to 2-6, beer produced through a general fermentation process (fermented beverage beer, alcohol content: 5 v / v%, gas pressure at 20 ° C.: 2 .2 kg/cm ² , malt ratio: 100%, hops: hop pellets (added at the start of boiling the whole amount of wort), yeast: bottom brewer's yeast) was prepared as a base solution.
Then, predetermined amounts of vanillin and dihydroactinidiolide were appropriately added to the base solution to prepare samples shown in Tables 1 and 2.
Incidentally, in sample 1-1, no dihydroactinidiolide was added to the base solution, and in sample 2-1, vanillin was not added to the base solution.

In addition, since the amounts of vanillin and dihydroactinidiolide added when preparing the samples were very small, the malt ratio, alcohol content, gas pressure, etc. of each sample can be judged to be the same values as those of the base solution.

[contents of the test]
For each sample produced by the above method, four panels with the ability to distinguish were selected according to the following evaluation criteria for "sweet smell", "grassy green", "fragrant green flavor", and "comprehensive evaluation". Independent scores were given on a 6-point scale from 0 to 5, and the average value was calculated.
In addition, each evaluation was implemented by drinking each sample.

(Sweet smell: evaluation criteria)
The sweet smell was evaluated on a 6-point scale, with 5 points indicating "a strong sweet smell" and 0 points indicating "no sweet smell at all".
As for the evaluation of the sweet odor, the higher the score, the stronger the sweet odor, making it unsuitable for the flavor of beer-taste beverages.

The “sweet smell” is the flavor felt while drinking the sample, and is considered to be mainly derived from vanillin.

(Grass green: evaluation criteria)
The grassy green was evaluated on a scale of 6, with 5 points indicating "a strong grassy green flavor" and 0 points indicating "no grassy green flavor at all".
As for the evaluation of grassy greens, the higher the score, the stronger the grassy smell and the worse the flavor balance of the beer-taste beverage. Therefore, the lower the score, the more preferable.

The "grassy green flavor" is the flavor felt while drinking the sample, and is considered to be mainly derived from dihydroactinidiolide.

(fragrant green: evaluation criteria)
The fragrant greens were evaluated on a 6-point scale, with 5 points indicating "a strong fragrant green flavor" and 0 points indicating "no fragrant green flavor at all".
As for the fragrant green evaluation, the higher the score, the stronger it is, and it can be determined that it is preferable.

The “fragrant green flavor” is the flavor that you feel while drinking the sample, and it is a green flavor that reminds you of the fresh green of plants and is roasted in line with the flavor of beer. It has a green flavor like

(Comprehensive evaluation: evaluation criteria)
The comprehensive evaluation was made on a 6-point scale, with 5 points indicating that "the overall beer-taste beverage has a good flavor balance" and 0 points indicating that "the overall beer-taste beverage has a poor flavor balance."
As for the overall evaluation, it can be judged that the higher the score, the more preferable.

In addition, the “flavor balance of the beer-taste beverage as a whole” is evaluated as bad when, for example, the flavor based on a specific component is felt strongly and the flavor balance is lost.

Tables and drawings show the results of each evaluation for each sample.

(Examination of results)
Samples 1-1 to 1-6 are the results of varying the content of dihydroactinidiolide while fixing the content of vanillin.
Then, when checking the results of these samples, when the content of dihydroactinidiolide is equal to or higher than a predetermined value while containing vanillin within a predetermined range, the score of "fragrant green" is 2.5 points or more (preferably, 3.0 points or more, more preferably 3.5 points or more).
Among these samples, samples 1-3 to 1-5 (particularly samples 1-3 and 1-4) were confirmed to have high scores for "fragrant green" and "comprehensive evaluation."

In addition, when confirming FIG. 1, as the content of dihydroactinidiolide increases, the score of “green green” increases linearly, and if the content of dihydroactinidiolide is too high, the score of the comprehensive evaluation decreases slightly. It was confirmed that

Samples 2-1 to 2-6 are the results of varying the content of vanillin while fixing the content of dihydroactinidiolide.
Then, when checking the results of these samples, when the content of vanillin is a predetermined value or more while containing dihydroactinidiolide within a predetermined range, the score of "fragrant green" is 2.5 points or more (preferably, 3.0 points or more, more preferably 3.5 points or more).
Among these samples, samples 2-3 to 2-5 (especially samples 2-4 and 2-5) were confirmed to have high scores for "fragrant green" and "comprehensive evaluation."

In addition, when checking FIG. 2, it was confirmed that as the vanillin content increased, the score for “sweet smell” increased linearly, and if the vanillin content was too high, the overall evaluation score decreased slightly. .

Claims (6)

A beer-taste beverage having a vanillin content of 25.0 ppb or more and a dihydroactinidiolide content of 6.0 ppb or more. 2. The beer-taste beverage according to claim 1, wherein the vanillin content is 35.0-150.0 ppb and the dihydroactinidiolide content is 13.0-60.0 ppb. 3. The beer-taste beverage according to claim 1, which contains alcohol. The beer-taste beverage according to any one of claims 1 to 3, which is a fermented beverage. A method for producing a beer-taste beverage, comprising the steps of making the content of vanillin 25.0 ppb or more and the content of dihydroactinidiolide 6.0 ppb or more. A flavor improving method for imparting and enhancing a fragrant green flavor to a beer-taste beverage,
A method for improving the flavor of a beer-taste beverage, comprising the steps of adjusting the content of vanillin to 25.0 ppb or more and the content of dihydroactinidiolide to 6.0 ppb or more.

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