JP2023093919A - Non-alcoholic beer taste beverage, production method thereof, and method for improving natural bitterness, beer quality and complexity of flavor of non-alcoholic beer taste beverage - Google Patents

Abstract

To provide a non-alcoholic beer taste beverage excellent in natural bitterness, beer quality and complexity of flavor.SOLUTION: In a beer taste beverage, the alcohol content is less than 1 v/v%, and the creosol content is 7 μg/L or more and 25 μg/L or less.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a non-alcoholic beer-taste beverage and a method for producing the same. The present invention also relates to methods for improving the natural bitterness, beerness and aroma complexity of non-alcoholic beer-tasting beverages.

In recent years, the market for beer-taste beverages (non-alcoholic beer-taste beverages) with an alcohol content of less than 1 v/v % is expanding. As such a beer-taste beverage, for example, Patent Document 1 discloses a beverage containing a bitter substance with an alcohol content of less than 1% and having a propanol concentration of 6 to 2000 ppm.

Japanese Patent Application Laid-Open No. 2014-103919

Non-alcoholic beer-taste beverages have room for improvement in terms of natural bitterness, beer-likeness, and aroma complexity.

An object of the present invention is to provide a non-alcoholic beer-taste beverage that is excellent in natural bitterness, beer-likeness, and complexity of aroma.

The present invention relates to a beer-taste beverage having an alcohol content of less than 1 v/v% and a creosol content of 7 μg/L or more and 25 μg/L or less.

The beer-taste beverage according to the present invention is a non-alcoholic beer-taste beverage having an alcohol content of less than 1 v/v%, and the creosol content is adjusted within the range of 7 μg/L or more and 25 μg/L or less. , natural bitterness, beeriness, and aromatic complexity.

The beer-taste beverage preferably has a geraniol content of 0.8 μg/L or more. By adjusting the geraniol content within this range, the complexity of the fragrance becomes even more excellent.

The beer-taste beverage preferably has an acetovanilone content of 15 μg/L or more. By adjusting the acetovanilone content within this range, the natural bitterness and beer-likeness are further enhanced.

The present invention also relates to a method for producing a beer-taste beverage, comprising adjusting the alcohol content to less than 1 v/v% and adjusting the creosol content to 7 μg/L or more and 25 μg/L or less.

The present invention further provides a method for improving the natural bitterness, beer-likeness, and aroma complexity of a non-alcoholic beer-taste beverage, wherein the creosol content of the non-alcoholic beer-taste beverage is 7 μg/L or more and 25 μg/L or less. It also relates to a method, including adjusting to

According to the present invention, it is possible to provide a non-alcoholic beer-taste beverage that is excellent in natural bitterness, beer-likeness, and complexity of aroma.

DETAILED DESCRIPTION OF THE INVENTION Embodiments for carrying out the present invention will be described in detail below. However, the present invention is not limited to the following embodiments.

[beer taste drink]
The beer-taste beverage according to the present embodiment has an alcohol content of less than 1 v/v% and a creosol content of 7 μg/L or more and 25 μg/L or less.

As used herein, the term "beer-taste beverage" means a beverage having a beer-like flavor. Since the beer-taste beverage according to the present embodiment has an alcohol content of less than 1 v/v%, it may also be referred to as a non-alcoholic beer-taste beverage. As used herein, alcohol means ethanol unless otherwise specified.

The alcohol content of the non-alcoholic beer-taste beverage may be less than 1 v/v%, 0.9 v/v% or less, 0.8 v/v% or less, 0.7 v/v% or less, 0.6 v/v% 0.5 v/v% or less, 0.4 v/v% or less, 0.3 v/v% or less, 0.2 v/v% or less, 0.1 v/v% or less, or less than 0.005 v/v% (0.00 v/v%). In addition, the alcohol content of non-alcoholic beer-taste beverages is 0.1 v/v% or more, 0.2 v/v% or more, 0.3 v/v% or more, 0.4 v/v% or more, and 0.5 v/v%. or more.

The alcohol content of beer-taste beverages can be measured, for example, based on the vibrating density meter method described in the National Tax Agency prescribed analysis method (instruction) "3 sake 3-4 alcohol content".

Creosol is a compound also called 2-methoxy-4-methylphenol. The creosol content in the beer-taste beverage according to the present embodiment may be 7 μg/L or more and 25 μg/L or less based on the total amount of the beer-taste beverage. This range of creosol content provides excellent natural bitterness, beeriness, and aroma complexity.

Since the natural bitterness, beer-likeness, and complexity of aroma of the beer-taste beverage according to the present embodiment are even more excellent, the creosol content in the beer-taste beverage according to the present embodiment is It is preferably 7.5 μg/L or more, 8 μg/L or more, 8.5 μg/L or more, 9 μg/L or more, 9.5 μg/L or more, or 10 μg/L or more based on the total amount of the beverage. From the same point of view, the creosol content in the beer-taste beverage according to the present embodiment is 24.5 μg/L or less, 24 μg/L or less, 23.5 μg/L or less, 23 μg/L, based on the total amount of the beer-taste beverage. L or less, 22.5 μg/L or less, 22 μg/L or less, 21.5 μg/L or less, 21 μg/L or less, 20.5 μg/L or less, or 20 μg/L or less.

The content of creosol in a beer-taste beverage can be measured, for example, by Solid Phase MicroExtraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) method. .

The creosol content in the beer-taste beverage according to the present embodiment can be adjusted, for example, by adding creosol so that the content falls within the above range when the beer-taste beverage is produced by a conventional method. . When adding creosol, for example, creosol itself may be added, or a composition containing creosol (for example, a perfume composition) and raw materials may be added.

The beer-taste beverage according to this embodiment may further contain geraniol. Geraniol is a compound also called 3,7-dimethyl-2,6-octadien-1-ol. When the beer-taste beverage according to the present embodiment contains geraniol, the geraniol content in the beer-taste beverage according to the present embodiment is, for example, 0.8 μg/L or more based on the total amount of the beer-taste beverage. you can A geraniol content within this range results in an even better aroma complexity. From a similar point of view, the geraniol content in the beer-taste beverage according to the present embodiment is 0.85 μg/L or more, 0.9 μg/L or more, 0.95 μg/L or more, or It is preferably 1.0 μg/L or more. Furthermore, from the same point of view, the geraniol content in the beer-taste beverage according to the present embodiment is 10 μg/L or less, 9.5 μg/L or less, 9 μg/L or less, 8.5 μg/L, based on the total amount of the beer-taste beverage. L or less, 8 μg/L or less, 7.5 μg/L or less, 7 μg/L or less, 6.5 μg/L or less, 6 μg/L or less, 5.9 μg/L or less, 5.8 μg/L or less, 5.7 μg/L L or less, 5.6 μg/L or less, 5.5 μg/L or less, 5.4 μg/L or less, 5.3 μg/L or less, 5.2 μg/L or less, 5.1 μg/L or less, 5 μg/L or less, It is preferably 4 μg/L or less, 3 μg/L or less, or 2 μg/L or less.

The content of geraniol in beer-taste beverages can be measured, for example, by Solid Phase MicroExtraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) method.

The geraniol content in the beer-taste beverage according to the present embodiment is, for example, a method of adding geraniol so that the content is within the above range when producing a beer-taste beverage by a conventional method, or a method of adding geraniol to the beer-taste beverage. It can be adjusted by a method of producing a beer-taste beverage using raw materials that can be made. When adding geraniol, for example, geraniol itself may be added, or a composition containing geraniol (for example, a perfume composition) may be added. Raw materials that can contain geraniol in beer-taste beverages include raw materials containing geraniol and raw materials containing precursors converted to geraniol in the manufacturing process. Specific examples include lemon myrtle, ginger, cardamom, Japanese pepper, hops, and the like.

The beer-taste beverage according to this embodiment may further contain acetovanillone. Acetovanillone is a compound also called 1-(4-hydroxy-3-methoxyphenyl)ethanone. When the beer-taste beverage according to this embodiment contains acetovanilone, the acetovanilone content in the beer-taste beverage according to this embodiment may be, for example, 15 μg/L or more based on the total amount of the beer-taste beverage. When the acetovanilone content is within this range, the natural bitterness and beer-likeness are further enhanced. From the same point of view, the acetovanillone content in the beer-taste beverage according to the present embodiment is preferably 20 μg/L or more, 25 μg/L or more, or 30 μg/L or more based on the total amount of the beer-taste beverage. Furthermore, from the same point of view, the acetovanillone content in the beer-taste beverage according to the present embodiment is 80 μg/L or less, 75 μg/L or less, 70 μg/L or less, 65 μg/L or less, 60 μg based on the total amount of the beer-taste beverage. /L or less, 55 μg/L or less, or 50 μg/L or less.

The content of acetovanilone 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).

The acetovanilone content in the beer-taste beverage according to the present embodiment can be adjusted, for example, by adding acetovanilone so that the content falls within the above range when producing the beer-taste beverage by a conventional method. When adding acetovanilone, for example, acetovanilone itself may be added, or a composition containing acetovanilone (for example, a perfume composition) and raw materials may be added.

The beer-taste beverage according to the present embodiment may contain a barley raw material as a raw material, or may not contain a barley raw material as a raw material. As used herein, the wheat raw material refers to wheat or a processed wheat product. Barley includes, for example, barley, wheat, rye, oats, oats, pigeons and oats. Examples of processed wheat products include wheat extract, malt, and malt extract. A barley extract is obtained by extracting a barley extract containing sugar and nitrogen from barley. Malt is obtained by germinating wheat. Malt extract is obtained by extracting an extract containing sugar and nitrogen from malt.

The beer-taste beverage according to the present embodiment may contain hops as a raw material, or may not contain hops as a raw material. Hops include dried hops, hop pellets, and hop extracts, and processed hop products such as low hops, hexahops, tetrahops, and isolated hop extracts.

The beer-taste beverage according to the present embodiment may have a malt ratio (proportion of malt in raw materials other than water and hops) of 0% by weight or more and 100% by weight or less. The malt ratio is 10% by weight or more, 20% by weight or more, 30% by weight or more, 40% by weight or more, 50% by weight or more, 60% by weight or more, 65% by weight or more, 66% by weight or more, 67% by weight or more, 70% by weight or more. It may be greater than or equal to 80 weight percent, greater than or equal to 90 weight percent, greater than or equal to 95 weight percent, greater than or equal to 99 weight percent, or 100 weight percent. In addition, the malt ratio may be less than 100% by weight, 90% by weight or less, 95% by weight or less, 90% by weight or less, 80% by weight or less, 70% by weight or less, 60% by weight or less, or 50% by weight or less. .

The beer-taste beverage according to the present embodiment contains coloring agents, sweeteners, high-intensity sweeteners, antioxidants, flavors, salts, dietary fibers, etc. that are usually blended in beverages, as long as the effects of the present invention are not impaired. may contain. Examples of coloring agents include caramel pigments, gardenia pigments, fruit juice pigments, vegetable pigments, and synthetic pigments. Sweeteners include, for example, high-fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of salts 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. Dietary fibers include, for example, indigestible dextrin, indigestible glucan, polydextrose, and inulin.

The bitterness value (BU) of the beer-taste beverage according to this embodiment may be, for example, 0.0 or more and 50.0 or less. BU of the beer-taste beverage according to the present embodiment may be, for example, 40.0 or less, 30.0 or less, 20.0 or less, or 15.0 or less, 1.0 or more, 2.0 or more, 3 .0 or greater, 4.0 or greater, 5.0 or greater, or 10.0 or greater. The bitterness value of beer-taste beverages is, for example, "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). ” can be measured by the method described in The bitterness value can be appropriately set within the above range, for example, by adjusting the type and amount of raw materials used.

The beer-taste beverage according to the present embodiment may be a fermented beverage (beer-taste fermented beverage) or a non-fermented beverage (beer-taste non-fermented beverage). A fermented beverage is produced through fermentation by yeast or the like. Non-fermented beverages are those produced without fermentation by yeast or the like.

The beer-taste beverage according to this embodiment may be non-foaming or effervescent. Here, non-foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg/cm ² ), and foaming means that the gas pressure at 20°C is 0.049 MPa (0.5 kg/cm 2 ). 5 kg/cm ² ) or more. When foaming is used, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg/cm ² ).

The beer-taste beverage according to this embodiment can be provided in a container. Any container can be used as long as it 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, a paper container, a pouch 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.

[Method for producing beer-taste beverage]
The beer-taste beverage according to the present embodiment is obtained by a production method including, for example, adjusting the alcohol content to less than 1 v/v% and adjusting the creosol content to 7 μg/L or more and 25 μg/L or less. can be done.

The production method according to the present embodiment includes, for example, a blending step of blending water, hops and/or raw materials in a raw material tank.

The production method according to the present embodiment includes a filtration step of filtering the mixed solution obtained by mixing each component in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, and a first sterilization. A filling step of filling the sterilized filtrate sterilized in the process into a container such as a bottle, can, PET bottle, etc., and a second sterilization step of sterilizing the filtrate filled in the container in the filling step along with the container. may contain.

In the blending step, the components may be mixed while stirring with a stirrer or the like so that the components are well mixed. Also, the filtration step can be performed, for example, with a common filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of processing speed, etc., and is applicable without being limited to this as long as the same processing can be performed. In the filling process, the filling may be performed in a clean room that maintains a degree of cleanliness that is normally performed in the manufacture of beverages. The second sterilization step can be performed by heating the filtrate together with the container at a predetermined temperature for a predetermined time. The first or second sterilization step may be a non-heated sterilization step. Ultraviolet (UV) sterilization etc. are mentioned as a non-heating sterilization process. It is also possible to carry out non-sterile filling without a sterilization step. Moreover, when making it into an effervescent drink, it is good to perform carbonation between a 1st sterilization process and a filling process, for example.

In the manufacturing method according to the present embodiment, the alcohol content can be adjusted by adjusting the types and amounts of raw materials used in the blending step, for example. Similarly, the content of creosol, geraniol and/or acetovanilone can be adjusted, for example, by adjusting the types and amounts of raw materials used in the compounding process. Creosol, geraniol and/or acetovanilone may be used as a raw material of creosol, geraniol and/or acetovanilone itself, or a composition containing creosol, geraniol and/or acetovanilone (e.g., perfume composition). may be used as raw material.

[Method for improving natural bitterness, beer-likeness, and aroma complexity of non-alcoholic beer-taste beverage]
Although the beer-taste beverage according to the present embodiment is a non-alcoholic beer-taste beverage, it has the effects of being excellent in natural bitterness, beer-likeness, and complexity of aroma. Therefore, the present invention provides a non-alcoholic beer-taste beverage containing natural bitterness, beer-likeness, and complex aroma, including adjusting the creosol content in the non-alcoholic beer-taste beverage to 7 μg/L or more and 25 μg/L or less. It can also be seen as a way to improve The method further comprises adjusting the geraniol content in the non-alcoholic beer-taste beverage to 0.8 μg/L or more and/or adjusting the acetovanilone content in the non-alcoholic beer-taste beverage to 15 μg/L or more. may contain. As specific aspects and the like in these methods, the aspects described above can be applied without limitation.

EXAMPLES The present invention will now be described more specifically based on examples. However, the present invention is not limited to the following examples.

[Test Example 1: Production and evaluation of beer-taste beverage]
(Production of beer-taste beverages)
Liquid sugar (1 w/v%), 50% lactic acid (0.04 w/v%), and hop extract (0.1 w/v%) were added to the water, and the gas pressure was adjusted to 2.2 kg/cm ² with carbonated water. to obtain a base liquid. Creosol, geraniol and acetovanilone were added to the obtained base liquid so as to have the concentrations (final concentrations) shown in Tables 1 and 2, and Test Examples 1-1 to 1-5 and Test Example 2- 1 to 2-3 beer-taste beverages (beer-taste non-alcoholic beverages) were obtained.

The beer-taste beverages of Test Examples 1-1 to 1-5 and Test Examples 2-1 to 2-3 all had an alcohol content of 0.00 v/v%, a bitterness value (BU) of 18.7, and a pH of 3.3. rice field. 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). measured by the method.

(sensory evaluation)
For the beer-taste beverages of Test Examples 1-1 to 1-5 and Test Examples 2-1 to 2-3, "natural bitterness", "beer-likeness", "complexity of aroma" and "comprehensive evaluation" A sensory evaluation was carried out for the evaluation items. The sensory evaluation was carried out by three selected panelists with discriminating ability. Each evaluation item was evaluated on a scale of 1 to 5, and the average value was used as the evaluation score. In addition, the beer-taste beverage of Test Example 1-1 was set to 1 point (reference) for each evaluation item, and the other beer-taste beverages were evaluated.

“Natural bitterness” is the bitterness felt when drinking beer. It is a non-artificial, non-chemical bitterness sensation, and the higher the score, the stronger the natural bitterness. . “Beer-likeness” is the sensation of feeling the balance of flavors felt when drinking beer, and the higher the score, the stronger the beer-likeness is felt. "Fragrance complexity" is not a simple scent that can be felt from the aroma components themselves, but a complex and balanced scent that is produced by fermentation.The higher the score, the more complex the scent. Show that you feel strongly. In the evaluation item of "Comprehensive evaluation", evaluation is performed based on the degree of perfection as a beer-taste beverage, and the higher the score, the higher the degree of perfection as a beverage. The results are shown in Tables 1 and 2.

As shown in Table 1, the non-alcoholic beer-taste beverages (Test Examples 1-3 and 1-4) having a creosol content of 7 µg/L or more and 25 µg/L or less had "natural bitterness", "beer-likeness" and It received a high score for "aroma complexity" and was excellent in natural bitterness, beer-likeness, and aroma complexity. Further, in addition to the creosol content of 7 μg/L or more and 25 μg/L or less, the non-alcoholic beer-taste beverage (Test Example 2-1) having a geraniol content of 0.8 μg/L or more has a “fragrant The scores for "complexity" and "comprehensive evaluation" were higher, and the complexity of the aroma was even more excellent, and the completeness as a beverage was also excellent. Furthermore, in addition to having a creosol content of 7 µg/L or more and 25 µg/L or less and a geraniol content of 0.8 µg/L or more, an acetovanillone content of 15 µg/L or more in a non-alcoholic beer-taste beverage (test example 2-2 and 2-3) had higher scores for “natural bitterness” and “beer-likeness”, and were even more excellent in natural bitterness and beer-likeness.

Claims (5)

The alcohol content is less than 1 v/v%,
A beer-taste beverage having a creosol content of 7 μg/L or more and 25 μg/L or less. The beer-taste beverage according to claim 1, having a geraniol content of 0.8 µg/L or more. The beer-taste beverage according to claim 1 or 2, having an acetovanilone content of 15 µg/L or more. A method for producing a beer-taste beverage, comprising adjusting the alcohol content to less than 1 v/v%, and adjusting the creosol content to 7 μg/L or more and 25 μg/L or less. A method for improving the natural bitterness, beerness, and aroma complexity of a non-alcoholic beer-taste beverage, comprising:
A method, comprising adjusting the creosol content of the non-alcoholic beer-taste beverage to 7 μg/L or more and 25 μg/L or less.