JP2023098513A - Beer-flavored fermented alcoholic beverage and method for producing the same - Google Patents

Abstract

To provide a beer-flavored fermented alcoholic beverage that has an enhanced body feeling and also has improved comfort after drinking.SOLUTION: A beer-flavored fermented alcoholic beverage is provided, containing cis-linalool oxide at a concentration of 1 ppb or more and nerol at a concentration of 1.3 ppb or more.SELECTED DRAWING: None

Description

The present invention relates to a beer-flavored fermented alcoholic beverage and a method for producing the same.

Due to the recent increase in health consciousness, there is a demand for beer-taste beverages with reduced sugar content. Sugar-reduced beer and beer-based beverages have a watery and light taste, and therefore have a problem that they have a weak body and are not pleasant after drinking.

Under these circumstances, there is a demand for a method of enhancing or imparting a body feeling to beer and beer-based beverages with reduced sugar content, and improving or imparting comfort after drinking.

Conventional methods for increasing the intensity of taste include increasing the bitterness value (BU) and adding aroma components with hops. It makes an impression.

The present inventors have found that by adjusting the concentration of cis-linalool oxide and nerol in a beer-flavored fermented alcoholic beverage to a predetermined range, the body feeling can be enhanced and the comfort after drinking can be improved. The present invention is based on this finding.

Accordingly, the present invention provides a beer-flavored fermented alcoholic beverage with enhanced body feeling and improved comfort after drinking, and a method for producing the same.

The present invention includes the following inventions.
(1) A beer-flavored fermented alcoholic beverage in which the concentration of cis-linalool oxide in the beverage is 1 ppb or more and the concentration of nerol in the beverage is 1.3 ppb or more.
(2) The beer-flavored fermented alcoholic beverage according to (1), wherein the saccharide concentration in the beverage is 0.5 g/100 mL or less.
(3) The beer-flavored fermented alcoholic beverage according to (1) or (2), wherein the malt content is 50% by mass or more and 100% by mass or less.
(4) The beer-flavored fermented alcoholic beverage according to any one of (1) to (3), which has an alcohol concentration of more than 3% by volume.
(5) A method for producing a beer-flavored fermented alcoholic beverage, wherein the concentration of cis-linalool oxide in the beverage is adjusted to 1 ppb or higher, and the concentration of nerol in the beverage is adjusted to 1.3 ppb or higher.
(6) The method according to (5), wherein the sugar concentration in the beverage is adjusted to 0.5 g/100 mL or less.
(7) The method according to (5) or (6), wherein the malt usage ratio is 50% by mass or more and 100% by mass or less.
(8) The method according to any one of (5) to (7), wherein the alcohol concentration in the beverage is adjusted to over 3% by volume.
(9) A method for enhancing the body feeling and improving the comfort after drinking in a beer-flavored fermented alcoholic beverage, wherein the concentration of cis-linalool oxide in the beverage is adjusted to 1 ppb or more, and nerol in the beverage is adjusted to a concentration of 1.3 ppb or more.

According to the present invention, a beer-flavored fermented alcoholic beverage can be enhanced in body feeling and improved in comfort after drinking.

Specific description of the invention

[Beer-flavored fermented alcoholic beverage]
The beer-flavored fermented alcoholic beverage of the present invention has a cis-linalool oxide concentration and a nerol concentration within a predetermined range. Such a beer-flavored fermented alcoholic beverage can be obtained by adjusting the cis-linalool oxide concentration and the nerol concentration during its production. Specific means for adjusting these concentrations are not particularly limited, and include, for example, adding these substances, increasing or decreasing the amount of raw materials containing these substances, and changing the amount of raw materials that produce these substances in the final product. Examples include increasing or decreasing the amount used, adjusting the concentration of substances converted into these substances by fermentation by yeast, and the like.

As used herein, the compound "cis-linalool oxide" means the compound with the IUPAC name "cis-2-(5-ethenyl-5-methyloxolan-2-yl)propan-2-ol".

As used herein, the compound "nerol" means the compound with the IUPAC name "(Z)-3,7-dimethyl-2,6-octadien-1-ol".

In the present invention, the “beer-flavored fermented alcoholic beverage” means beer (alcoholic beverage obtained by fermentation with beer yeast using malt and hops as raw materials) or a fermented alcoholic beverage having a flavor similar to that of beer. In the present invention, "fermented alcoholic beverage" means an alcohol (ethanol)-containing beverage fermented with yeast using a carbon source, a nitrogen source, water, and the like as raw materials. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented beverage to which hop aroma is imparted by using hops as a raw material. The beer-flavored fermented alcoholic beverage of the present invention preferably means a fermented malt beverage, that is, a beverage using at least malt as an ingredient. Examples of such fermented malt beverages include beer, low-malt beer, and liqueurs (for example, beverages classified as “liqueur (sparkling) (1)” under the Liquor Tax Act), preferably beer. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented malt beverage with a malt content of 50% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 95% by mass or less of malt.

In the present invention, the unit "ppb" is synonymous with "μg/L".

The cis-linalool oxide concentration in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 0.1 ppb or more, preferably 1 ppb or more, and more preferably 2 ppb or more. The cis-linalool oxide concentration in the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are exhibited, but is, for example, 100 ppb or less. According to one embodiment of the present invention, the cis-linalool oxide concentration in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 1 to 50 ppb, preferably 2 to 50 ppb, more preferably 2 to 30 ppb, More preferably 2 to 25 ppb, more preferably 2 to 15 ppb, still more preferably 2 to 10 ppb. It is also possible to add complexity by setting the above concentration range.

The nerol concentration in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 1.3 ppb or more, preferably 1.5 ppb or more, and more preferably 10 ppb or more. The nerol concentration in the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are exhibited, but is, for example, 100 ppb or less. According to one embodiment of the present invention, the concentration of nerol in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 1.3 to 100 ppb, preferably 1.5 to 80 ppb, more preferably 1.5 ~60 ppb, more preferably 1.5 to 30 ppb, more preferably 1.5 to 15 ppb.

Quantification of cis-linalool oxide and nerol in beer-flavored fermented alcoholic beverages can be performed by GC/MS analysis. At that time, for more accurate concentration measurement, it is desirable to use a calibration curve prepared based on measured values of several control samples having known concentrations. This GC/MS analysis can be performed, for example, as follows. First, the components in the beverage are extracted with a C18 solid-phase column, and the dichloromethane eluted fraction is used as an analytical sample. Quantitative determination is performed by the internal standard method, and borneol is used as an internal standard substance, and is added so as to be 25 ppb in the sample for analysis. GC/MS analysis conditions can be in accordance with Table 1 below.

According to a preferred embodiment of the present invention, in the beer-flavored fermented alcoholic beverage of the present invention, the cis-linalool oxide concentration is 1 ppb or more, more preferably 2 to 25 ppb, still more preferably 2 to 10 ppb, and the nerol concentration is 1.3 ppb or more, more preferably 1.5 to 60 ppb, still more preferably 1.5 to 15 ppb. It is also possible to add complexity by setting the above concentration range.

According to another aspect of the present invention, the beer-flavored fermented alcoholic beverage of the present invention has a cis-linalool oxide concentration of 0.1 ppb or more, preferably 0.1 to 25 ppb, more preferably 0.1 to 10 ppb. The nerol concentration is 10 ppb or more, preferably 10 to 60 ppb, more preferably 40 to 60 ppb. It is also possible to add complexity by setting the above concentration range.

The alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is not particularly limited, but is preferably more than 3% by volume (v/v%), more preferably 3.5% by volume or more, and still more preferably is 4% by volume or more. The alcohol concentration of the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are exhibited, but is, for example, 20% by volume or less. According to one embodiment of the present invention, the alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is preferably more than 3% by volume and 10% by volume or less, more preferably more than 3% by volume and 7% by volume or less, More preferably more than 3% by volume and 6% by volume or less, preferably 3.5 to 10% by volume, more preferably 3.5 to 7% by volume, still more preferably 3.5 to 6% by volume, or preferably 4 to 10% by volume, more preferably 4 to 7% by volume, and even more preferably 4 to 6% by volume. The concentration of alcohol in the beer-flavored fermented alcoholic beverage can be measured by a known method. can be done.

According to a preferred embodiment of the present invention, in the beer-flavored fermented alcoholic beverage of the present invention, the cis-linalool oxide concentration is 1 ppb or more, more preferably 2 ppb or more, and 100 ppb or less, and the nerol concentration is 1. 3 ppb or more, more preferably 1.5 ppb or more, or 100 ppb or less, the alcohol concentration is more than 3.5 vol%, more preferably 3.5 vol% or more, further preferably 4 vol% or more, and 20% by volume or less. More specifically, the cis-linalool oxide concentration in the beer-flavored fermented alcoholic beverage is preferably 1 to 50 ppb, more preferably 2 to 50 ppb, still more preferably 2 to 30 ppb, still more preferably 2 to 25 ppb, more preferably 2 to 15 ppb, more preferably 2 to 10 ppb, and the nerol concentration is preferably 1.3 to 100 ppb, more preferably 1.5 to 80 ppb, still more preferably 1.5 to 60 ppb, still more preferably 1.5 to 60 ppb. 5 to 30 ppb, more preferably 1.5 to 15 ppb, and the alcohol concentration is preferably more than 3% by volume and 10% by volume or less, more preferably more than 3% by volume and 7% by volume or less, further preferably 3% by volume. more than 6 vol% or less, or preferably 3.5 to 10 vol%, more preferably 3.5 to 7 vol%, still more preferably 3.5 to 6 vol%, or preferably 4 to 10 vol%, More preferably 4 to 7% by volume, still more preferably 4 to 6% by volume. According to a particularly preferred embodiment of the present invention, the beer-flavored fermented alcoholic beverage has a cis-linalool oxide concentration of 2-25 ppb, a nerol concentration of 1.5-60 ppb and an alcohol concentration of 4-6 ppb. %. When the cis-linalool oxide concentration, nerol concentration, and alcohol concentration in the beer-flavored fermented alcoholic beverage are the above concentrations, the alcoholic beverage enhances the body feeling, improves the comfort after drinking, and enhances the aroma. It is also possible to balance the taste with Among them, by adjusting the cis-linalool oxide concentration in the beer-flavored fermented alcoholic beverage to 2 to 10 ppb, the nerol concentration to 1.5 to 15 ppb, and the alcohol concentration to 4 to 6% by volume, the balance between aroma and taste is improved. can be made better.

According to a preferred embodiment of the present invention, the beer-flavored fermented alcoholic beverage of the present invention is a beverage having a lower sugar content than usual. The phrase "reduced than usual" means that measures have been taken to reduce the sugar content when producing the beer-flavored fermented alcoholic beverage. Although the specific numerical value of the sugar concentration in such a low-sugar beer-flavored fermented alcoholic beverage is not particularly limited, for example, it is 1.5 g/100 mL or less, preferably less than 1.5 g/100 mL, and more preferably. is 1.1 g/100 mL or less, more preferably 1.0 g/100 mL or less, more preferably less than 1.0 g/100 mL, still more preferably 0.5 g/100 mL or less, still more preferably less than 0.5 g/100 mL can be done. In one embodiment, the sugar concentration in the low-sugar beer-flavored fermented alcoholic beverage is 0.4 g/mL or less.

The concentration of carbohydrates in beer-flavored fermented alcoholic beverages can be measured by a known method. No. 139) Appendices Analysis Methods for Nutrient Components, etc.” More specifically, the carbohydrate concentration can be measured by excluding the respective masses of water, protein, lipid, ash, and dietary fiber from the mass of the sample to be measured.

The beer-flavored fermented alcoholic beverage of the present invention can be a carbonated beverage. The carbon dioxide gas pressure can be adjusted as desired, and can be adjusted, for example, within the range of 0.05 to 0.4 MPa (gas pressure at 20°C).

The beer-flavored fermented alcoholic beverage of the present invention can have a pH adjusted to, for example, 2.0 to 5.0, preferably 2.3 to 4.8, more preferably 2.9 to 4.5. The pH of the beverage can be easily measured using a commercially available pH meter (for example, HORIBA Scientific desktop pH meter, manufactured by Horiba Advanced Techno Co., Ltd.).

The beer-flavored fermented alcoholic beverage of the present invention is preferably provided as a packaged beverage. The container used for the beer-flavored fermented alcoholic beverage of the present invention may be any container that is commonly used for filling beverages, such as metal cans, barrel containers, plastic bottles (e.g., PET bottles, cups), and paper. Examples include containers, bottles, pouches, etc., but metal cans, barrels, plastic bottles (for example, PET bottles), or bottles are preferred.

According to one embodiment of the present invention, the beer-flavored fermented alcoholic beverage of the present invention is produced according to a normal beer-flavored fermented alcoholic beverage production method, except for adjusting the concentrations of cis-linalool oxide and nerol in the beverage. can be done. As a normal production method, for example, a method of fermenting a pre-fermentation liquid containing at least water and malt, that is, adding beer yeast for fermentation to wort (pre-fermentation liquid) prepared from brewing raw materials such as malt. and, if desired, the fermented liquid is stored at a low temperature, and then the yeast is removed by a filtration step.

In the present invention, hops (including processed hops) can be added in any step. The amount of hops to be added can be appropriately adjusted according to the type, taste, aroma, etc. of the desired beer-flavored fermented alcoholic beverage. The amount of hops added is typically adjusted to be 0.1 to 5 g/L, preferably 0.1 to 2 g/L, more preferably 0, relative to the amount of pre-fermentation liquid in the fermentation step. .2 to 1.5 g/L.

In the present invention, in addition to malt, hops and water, rice, corn, korian, potato, starch, sugars (e.g., liquid sugar), fruits, coriander, etc. Other additives such as nitrogen sources, pigments, foaming/foam retention improvers, water conditioners, and fermentation aids can be used as brewing raw materials. In addition, ungerminated barley (eg, ungerminated barley (including extracts) and ungerminated wheat (including extracts)) may be used as a raw material for brewing.

[Method for producing beer-flavored fermented alcoholic beverage]
According to another aspect of the present invention, there is provided a method for producing a beer-flavored fermented alcoholic beverage (hereinafter also referred to as "the production method of the present invention"). The production method of the present invention includes a step of adjusting the concentration of cis-linalool oxide and nerol in the beer-flavored fermented beverage to a predetermined range. Specific means for adjusting the concentration of cis-linalool oxide and nerol in the beer-flavored fermented alcoholic beverage are not particularly limited, for example, cis-linalool oxide and / to raw materials and / or intermediates of the beer-flavored fermented alcoholic beverage or adding nerol, increasing or decreasing the amount of raw materials containing cis-linalool oxide and/or nerol, increasing or decreasing the amount of raw materials that produce cis-linalool oxide and/or nerol in the final product, fermentation by yeast -Concentration adjustment of substances converted to linalool oxide and/or nerol.

In the production method of the present invention, the concentration of cis-linalool oxide and/or nerol, alcohol concentration, sugar concentration, malt ratio, carbon dioxide gas pressure, pH, and methods for adjusting and measuring them in the beer-flavored fermented alcoholic beverage All of these can be the same as those of the beer-flavored fermented alcoholic beverage of the present invention described above.

The form of the beer-flavored fermented alcoholic beverage obtained by the production method of the present invention can be the same as the beer-flavored fermented alcoholic beverage of the present invention described above.

The beer-flavored fermented alcoholic beverage obtained by the production method of the present invention includes hops (including processed hops), other additives, untreated Germinated barley and the like can be used as raw materials.

[Method for enhancing body feeling and improving comfort after drinking in beer-flavored fermented alcoholic beverage]
According to another aspect of the present invention, there is provided a method for enhancing body feeling and improving comfort after drinking a beer-flavored fermented alcoholic beverage (hereinafter also referred to as "method of the present invention"). . The method of the present invention comprises a step of adjusting the concentration of cis-linalool oxide and nerol in the beer-flavored fermented beverage to a predetermined range. Specific means for adjusting the concentration of cis-linalool oxide and nerol in the beer-flavored fermented alcoholic beverage are not particularly limited, for example, cis-linalool oxide and / to raw materials and / or intermediates of the beer-flavored fermented alcoholic beverage or addition of nerol Increase or decrease the amount of raw materials containing cis-linalool oxide and/or nerol, increase or decrease the amount of raw materials that produce cis-linalool oxide and/or nerol in the final product, cis- by fermentation with yeast Concentration adjustment of substances converted to linalool oxide and/or nerol, and the like.

In the method of the present invention, the concentration of cis-linalool oxide in the beer-flavored fermented alcoholic beverage is adjusted to 1 ppb or higher, preferably 2 ppb or higher, and the concentration of nerol in the beer-flavored fermented alcoholic beverage is adjusted to 1.3 ppb or higher, preferably 1 ppb or higher. 0.5 ppb or higher.

The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

Example 1: Relationship between cis-linalool oxide concentration and nerol concentration in beer-flavored fermented alcoholic beverages and body feeling and comfort after drinking In this example, cis-linalool oxide and nerol were added to test-brewed beer. , by preparing tasting samples containing these at various concentrations and performing sensory evaluation, the concentrations of cis-linalool oxide and nerol in beer-flavored fermented alcoholic beverages, body feeling and comfort after drinking, aroma and taste relationship with the balance of

(1) Preparation of tasting samples
Tasting samples of beer-flavored fermented alcoholic beverages were prepared according to the following procedure.

In the production of the beer-flavored fermented alcoholic beverage of this example, barley malt was used as the main raw material (60% malt content). In the saccharification, an enzyme preparation mainly composed of glucoamylase was used, the temperature and time of saccharification were adjusted, and the wort was obtained by filtering. Hops and liquid sugar mainly containing assimilable sugar were added to the obtained wort, and the mixture was boiled at 100°C. Next, the wort was allowed to stand to separate the coagulated protein (trube), and then cooled to obtain a pre-fermentation liquid. Bottom-fermenting yeast was added to the obtained pre-fermentation liquid, and main fermentation and post-fermentation were performed to obtain a fermented liquid. The resulting fermented liquid was stored at a low temperature to stop fermentation and filtered to obtain a clear beer-flavored fermented alcoholic beverage.

The beer-flavored fermented alcoholic beverage thus obtained was diluted with water so that the sugar concentration in the beer-flavored fermented alcoholic beverage was 0.4 g/100 mL to obtain a base beverage. Next, alcohol for alcoholic beverage raw materials (manufactured by Daiichi Alcohol Co., Ltd., alcohol concentration 95%) was added to the obtained base beverage so that the alcohol concentrations were 3% by volume, 4% by volume and 6% by volume, respectively. Furthermore, cis-linalool oxide was added so that the concentrations of cis-linalool oxide were 0.1 ppb, 2 ppb, 10 ppb and 25 ppb, respectively, and nerol was added so that the concentrations of nerol were 1 ppb, 1.5 ppb, 15 ppb and 60 ppb, respectively. was added to prepare each tasting sample of test groups 1 to 19. The concentrations of alcohol, sugar, cis-linalool oxide and nerol in each beverage in the examples were measured according to the following methods.

The concentration of alcohol in each beverage in the examples was measured according to the "BCOJ beer analysis method 8.3.6 alcoholizer method" specified by the National Tax Agency of Japan.

The concentration of carbohydrates in each beverage in the examples is based on the "Food Labeling Standards (March 30, 2015, Dietary Table No. 139) Attachment Analysis Methods for Nutrient Components, etc." stipulated by the Consumer Affairs Agency of Japan. Based on this, it was measured by removing the respective masses of water, protein, fat, ash, and dietary fiber from the mass of the beverage to be measured.

The concentrations of cis-linalool oxide and nerol in each beverage in the examples were measured by GC/MS analysis under the following conditions. Specifically, the components in the beverage were extracted with a C18 solid phase column, and the dichloromethane eluted fraction was used as an analytical sample. Quantitative determination was performed by the internal standard method, and borneol was used as an internal standard substance and added so as to be 25 ppb in the analytical sample.

(2) Sensory Evaluation of Tasting Sample The tasting samples obtained in (1) above were subjected to sensory evaluation by five trained panels. The evaluation items of the sensory evaluation were three items: "body feeling", "comfort after drinking" and "balance between aroma and taste". Specific evaluation criteria for each are shown below.
a. body feeling. Evaluation was made on a scale of 1 (weakly felt) to 3 (moderately felt) to 5 (strongly felt).
b. Feeling good after drinking. Evaluation was made on a scale of 1 (not comfortable) to 3 (comfortable) to 5 (very comfortable).
c. Aroma and taste balance. Evaluation is made on a scale of 1 (bad balance) to 3 (good balance) to 5 (very well balanced).

Table 3 below summarizes the cis-linalool oxide concentrations and nerol concentrations in the tasting samples and the sensory evaluation results. Scores of sensory evaluation results are shown as mean±standard deviation.

In the evaluation of the body feeling, comfort after drinking, and the balance of aroma and taste, test group 1 was evaluated with a score of 3.0.

From the results shown in Table 2, the sensory evaluation results were good in Test Groups 2, 5-8, 10-13 and 15-19. In these test plots, the feeling of body was enhanced and the comfort after drinking was improved. Furthermore, in test plots 6-8, 10-13 and 15-19, the balance between aroma and taste was good.

From the comparison of the component concentrations of test plots 2, 5 to 8, 10 to 13 and 15 to 19 with the component concentrations of other test plots, the cis-linalool oxide concentration in the beer-flavored fermented alcoholic beverage is 0.1 mass. pp or more, preferably 2 ppb, more preferably 2 to 25 ppb, and even more preferably 2 to 10 ppb. It is also found that the concentration of nerol in the beer-flavored fermented alcoholic beverage of the present invention should be 1.5 mass pp or more, preferably 1.5 to 60 ppb, more preferably 1.5 to 15 ppb. Also, it can be seen that the alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention should be more than 3% by volume, preferably 3 to 6% by volume, and more preferably 4 to 6% by volume.

Claims (9)

A beer-flavored fermented alcoholic beverage, wherein the concentration of cis-linalool oxide in the beverage is 1 ppb or more and the concentration of nerol in the beverage is 1.3 ppb or more. 2. The beer-flavored fermented alcoholic beverage according to claim 1, wherein the saccharide concentration in the beverage is 0.5 g/100 mL or less. The beer-flavored fermented alcoholic beverage according to claim 1 or 2, wherein the malt content is 50% by mass or more and 100% by mass or less. The beer-flavored fermented alcoholic beverage according to any one of claims 1 to 3, wherein the alcohol concentration is over 3% by volume. A method for producing a beer-flavored fermented alcoholic beverage, wherein the concentration of cis-linalool oxide in the beverage is adjusted to 1 ppb or higher, and the concentration of nerol in the beverage is adjusted to 1.3 ppb or higher. 6. The method according to claim 5, wherein the sugar concentration in the beverage is adjusted to 0.5 g/100 mL or less. The method according to claim 5 or 6, wherein the malt usage ratio is 50% by mass or more and 100% by mass or less. A method according to any one of claims 5 to 7, wherein the alcohol concentration in the beverage is adjusted to more than 3% by volume. A method for enhancing body feeling and improving comfort after drinking in a beer-flavored fermented alcoholic beverage, wherein the concentration of cis-linalool oxide in the beverage is adjusted to 1 ppb or more, and the concentration of nerol in the beverage is adjusted to A method adjusted to 1.3 ppb or more.