JP2023105197A - Beer taste beverage and method for producing the same - Google Patents

Abstract

To provide a beer taste beverage having a clear feeling of hop bitterness, and good in the taste and sharpness of the bitterness, and a method of producing the same.SOLUTION: A beer taste beverage contains a bitter amino acid, with the ratio of a bitter amino acid total content to a bitterness value (bitter amino acid total content (mg/L)/bitterness value (BU)) of 1.5 or more to 5.5 or less. The beer taste beverage has a clear feeling of hop bitterness and is good in the taste and sharpness of the bitterness.SELECTED DRAWING: None

Description

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

In the market for beer-taste beverages, products with a wide variety of flavors and flavors have hitherto been sold in order to meet various consumer needs. As for the bitterness of beer-taste beverages, it is common to adjust the variety, type, and amount of hops used as raw materials, that is, the bitterness substances (iso-α acids) derived from hops.

Iso-α acid, which is a typical bitter substance in beer-taste beverages, has a bitter taste at the top (when put in the mouth), and is characterized by a sharp bitterness (there is little aftertaste of bitterness). be. Conventionally, the bitterness of beer-taste beverages is represented by a bitterness value (BU) that depends on the content of iso-α-acids.

On the other hand, there is also known a method of obtaining a beer-taste beverage having beer-like bitterness and aftertaste by using quasine, quinine, plant polyphenols, etc. as components other than iso-α acids (Patent Document 1).

JP 2017-006077 A

However, consumer needs for beer-taste beverages with a pleasant bitterness are still high, and the industry continues to desire the development of beer-taste beverages with a more pleasant bitterness.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a beer-taste beverage in which the bitterness at the top is clearly felt, and the bitterness on the tongue is good and the bitterness is sharp, and a method for producing the same.

In order to solve the above problems, the present inventors conducted extensive studies and surprisingly found that bitter amino acids along with iso-α acids contribute to the bitterness of beer-taste beverages. , The ratio of the total bitterness amino acid content to the bitterness value (total bitterness amino acid content (mg / L) / bitterness value (BU)) is 1.5 or more and 5.5 or less, The inventors have found that it is possible to provide a beer-taste beverage in which the bitterness at the top is clearly felt, and the bitterness is pleasant on the tongue and the bitterness is sharp, and the present invention has been completed.

That is, the present invention is the following (1) to (5).
(1) It contains bitter amino acids, and the ratio of the total content of bitter amino acids to the bitterness value (total content of bitter amino acids (mg/L)/bitterness value (BU)) is 1.5 or more and 5.5 or less. A beer-taste beverage characterized by:
(2) The beer-taste beverage according to (1), wherein the total content of bitter amino acids is 100 mg/L or more.
(3) The beer-taste beverage according to (1) or (2), wherein the malt content is 50% by weight or more.
(4) Beer taste including a step of setting the ratio of the total bitter amino acid content to the bitter value (total bitter amino acid content (mg/L)/bitter value (BU)) from 1.5 to 5.5 Beverage production method.
(5) The method for producing a beer-taste beverage according to (4), wherein the total content of bitter amino acids is 100 mg/L or more in the fermentation step.

According to the present invention, it is possible to provide a beer-taste beverage in which the bitterness of the top is clearly perceived, and the bitterness on the tongue and the bitterness are sharp.

The present invention will be described.
The present invention contains bitter amino acids, and the ratio of the total content of bitter amino acids to the bitterness value (total content of bitter amino acids (mg/L)/bitterness value (BU), hereinafter referred to as bitter amino acids/BU). (sometimes) is 1.5 or more and 5.5 or less, and a method for producing the same.

Here, the "beer-taste beverage" in the present invention means a beverage having a beer-like flavor. In other words, this "beer-taste beverage" includes sparkling alcoholic beverages (beer, low-malt beer, other brewed liquor (sparkling) (1) (third beer) and liqueurs (sparkling) (1) defined by the Liquor Tax Law. ) (new genre beer)) are included. Furthermore, beverages and soft drinks (e.g., non-alcoholic beer-taste beverages) that have a beer-like flavor and do not belong to sparkling alcoholic beverages defined by the Liquor Tax Law are also included in the "beer-taste beverages" of the present invention. subsumed.

First, the beer-taste beverage of the present invention contains a bitter amino acid. In the present invention, the "bitter amino acid" means valine (Val), methionine (Met), isoleucine (Ile), leucine (Leu) and histidine (His), that is, the beer-taste beverage of the present invention , Val, Met, Ile, Leu and His.

In the beer-taste beverage of the present invention, the ratio of the total bitterness amino acid content to the bitterness value (total bitterness amino acid content (mg/L)/bitterness value (BU)) is 1.5 or more and 5.5 or less. , preferably 3.0 or more and 5.2 or less, more preferably 4.0 or more and 4.8 or less. As a result, it is possible to obtain a beer-taste beverage with a good quality bitterness that gives a clear bitterness at the top (when put in the mouth), has a good texture and a sharp taste. In addition, the bitterness "texture" in the present invention means a smooth feeling (smoothness) when bitterness is felt on the tongue, and the bitterness "sharpness" in the present invention means a refreshing and refreshing aftertaste of bitterness. means

Furthermore, as an aspect of the present invention, in order to obtain a beer-taste beverage in which the bitterness of the top is more clearly felt, the bitterness is pleasant on the tongue, and the bitterness is sharp, the total amount of bitter amino acids in the beer-taste beverage of the present invention is The content is within the range that satisfies the bitter amino acid/BU and is 100 mg/L or more, more preferably 100 mg/L or more and 160 mg/L or less, further preferably 100 mg/L or more and 140 mg/L or less. It is preferable to adjust

The bitter amino acid content can be adjusted by adding bitter amino acid-containing seasonings or raw materials containing bitter amino acids. It is preferable to adjust by controlling the amount used and/or the fermentation conditions, and in particular, the method of adjusting the fermentation conditions so that it is within a predetermined range at the end of the fermentation process maintains the beer-like flavor at a high level. It is more preferable in that The bitter amino acid content can be measured by collecting and centrifuging a measurement sample, treating the supernatant with 0.02N hydrochloric acid, and quantifying this with an amino acid analyzer.

In addition, the bitterness value (BU) in the beer-taste beverage of the present invention is not particularly limited as long as it is in a range that satisfies the bitter amino acid / BU, but as an example it is 10.0 to 35.0, preferably A range of 15.0 to 30.0, more preferably 20.0 to 30.0 is indicated. The bitterness value may be adjusted according to the variety and type of hops used as raw materials, the amount used, the timing of addition, and the like. And 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). can be measured by any method.

Types of hops used as raw materials include dried hops, hop pellets, hop extracts, and the like. The hops may be processed hops such as low hops, hexahops, tetrahops and isolated hop extracts. These may be used alone or in combination of two or more, and are not particularly limited.

Here, raw materials that can be used for the beer-taste beverage of the present invention include, in addition to the malt, barley, and hops described above, rice, corn, beans, fruits, spices, coloring agents, antioxidants, sweeteners, and the like. . Moreover, in order to promote fermentation, sugars (glucose, fructose, sucrose, maltose, oligosaccharides, etc.) may be used in combination as fermentation raw materials.

There are no particular restrictions on the amount of these raw materials used as long as they do not significantly affect the effects of the present invention. , is more preferable because it can maintain a suitable balance between malt-derived flavor and bitterness. In the present invention, the "proportion of malt used" means the proportion of malt used in all raw materials that contribute to the production of alcohol, and is calculated in the same way for non-alcoholic beer-taste beverages.

Although the alcohol content of the beer-taste beverage according to the present invention is not particularly limited, a preferable range is 1 v/v% or more and less than 20 v/v%. Alternatively, it may be a non-alcoholic beer-taste beverage with an alcohol content of less than 1 v/v%. Here, the "alcohol content (v / v%)" in the present invention means the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] Edited 2013 enlarged revision ) 8.3 alcohol measured based on the method (8.3.6 alcoholizer method). In the present invention, "alcohol" means ethanol.

In addition, the alcohol content of the beer-taste beverage according to the present invention is determined by the method of controlling the fermentation conditions in the production process, various spirits such as shochu, brandy, and vodka in the liquid after fermentation, and distilled liquor such as raw material alcohol. It can be adjusted by the method of

Furthermore, the beer-taste beverage according to the present invention may be effervescent. Here, in the present invention, "foamability" means that the carbon dioxide pressure at 20°C is 0.049 MPa (0.5 kg/cm ² ) or more. The carbon dioxide gas may be produced by fermentation or may be imparted by carbonation (injection of carbon dioxide gas). The carbonation process may be carried out batchwise or may be carried out continuously by an in-line system in which a carbon dioxide injection system (carbonator) is installed in the pipeline. Also, the carbonation step is preferably carried out at a liquid temperature of 10° C. or lower (preferably 4° C. or lower) in order to avoid foaming (foaming).

In addition, in the method for producing a beer-taste beverage according to the present invention, the above-described steps such as the step of adjusting the bitter amino acid/BU and the total content of bitter amino acids are preferably performed according to the method, but the other steps With respect to, it is sufficient to comply with the ordinary method, and there is no particular limitation. As an example of the production method, first, wort is prepared by a conventional method using raw materials including malt, barley, etc., and if necessary, hops etc. are added to this wort and boiled to remove sediment. After that, it is fermented with yeast under predetermined conditions. After fermentation, the sake is stored (aged) and filtered to make a product. If necessary, adjustment of the alcohol content by addition of spirits or the like, removal of alcohol, or the like, and carbonation may be performed in any step. Furthermore, this product may be provided by filling it in a metal container, a glass container, or the like.

Examples of the present invention will be described below, but the present invention is not limited to the following examples, and various modifications are possible within the technical concept of the present invention.

(Preparation of beer-taste beverage)
Dried and pulverized malt (barley malt and wheat malt) and barley were used at the ratios shown in Table 1 below, mixed with water, saccharified and filtered by a conventional method to prepare five types of wort. Each obtained wort was boiled for a predetermined time, and a predetermined amount of hops was added during this boiling. After boiling was completed, the sediment was separated and removed, and then each wort was cooled. Then, top-fermenting yeast is added to each of the obtained pre-fermentation liquids (cold wort), and after performing a fermentation process and aging using the top-fermenting yeast for a predetermined period, filtration is performed by a conventional method to obtain five types of wort. Beer-tasting beverage test samples (Samples IV) were obtained.

(analysis and sensory test)
For the beer-taste beverage test samples prepared in Example 1, the bitterness amino acid (Val, Met, Ile, Leu and His) content and bitterness value (BU) were measured, and trained and equipped with sensory discrimination ability. A sensory evaluation test was conducted by four panelists.

The bitter amino acid content is measured by collecting and centrifuging a measurement sample, treating the supernatant with 0.02N hydrochloric acid, and quantifying this with an amino acid analyzer. The value (BU) 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 Furthermore, in the sensory evaluation test, the following evaluation criteria were used for the bitterness on the tongue, the difference in bitterness, and the intensity of bitterness of each beer-taste beverage test sample, and were unified so that the evaluation criteria would be common among panelists. Specifically, the bitterness on the tongue of Sample I was evaluated as 3.0, and the difference in bitterness and bitterness intensity was evaluated as 2.0. panelists sensory-evaluated each test sample by relative evaluation, and the average value was calculated.

<Evaluation criteria for bitterness on the tongue>
5: The bitterness on the tongue is smoother and more natural than that of sample I, and the mouthfeel is extremely good.
4: The bitterness on the tongue is slightly smoother than that of sample I, and the texture is natural and good.
3: A certain degree of bitterness is felt on the tongue (Sample I).
2: Taste of bitterness is slightly stronger than that of sample I, and the taste is slightly unpleasant.
1: Taste of bitterness is stronger than that of sample I, and the taste is unpleasant.

<Evaluation Criteria for Difference in Bitterness>
5: The difference in bitterness is greater than that of sample I, and the sharpness is very good without residual bitterness.
4: The difference in bitterness is greater than that of sample I, and the sharpness is good with almost no aftertaste of bitterness.
3: There is a difference in bitterness compared to sample I, and the aftertaste of bitterness is hardly felt.
2: There is a slight difference in bitterness, but there is not much sharpness (Sample I).
1: There is no drop in bitterness compared to sample I, and sharpness is poor.

<Evaluation Criteria for Intensity of Bitterness>
5: The intensity of bitterness is much stronger than that of sample I, and strong bitterness is felt at the top.
4: The intensity of bitterness is stronger than that of sample I, and a considerable amount of bitterness is felt at the top.
3: The intensity of bitterness is stronger than that of sample I, and a certain degree of bitterness is felt at the top.
2: The intensity of bitterness is not felt so much (Sample I).
1: The intensity of bitterness is weaker than that of sample I, and almost no bitterness is felt.

The analysis results and sensory evaluation results are shown in Table 2 below. As a result, Sample I with a bitter amino acid/BU ratio of 1.26 and a bitter amino acid content of 31 mg/L Sample II with a bitter amino acid/BU of 4.34 and a bitter amino acid content of 110 mg/L, a bitter amino acid/BU of 4.55 and a bitter amino acid content of 124 mg/L. A certain sample III and sample IV with a bitter amino acid/BU of 5.03 and a bitter amino acid content of 146 mg/L gave good bitter texture and full bitterness intensity at the top but no aftertaste of bitterness. , It became clear that the bitterness was sharp, partly due to the difference in bitterness. In addition, sample V, which has a bitter amino acid/BU ratio of 5.66 and a bitter amino acid content of 175 mg/L, has a sufficient bitterness intensity at the top, but has a residual bitterness (slightly poor sharpness). It was also found that the texture on the tongue was not very good.

In addition, from the above analysis results, it was shown that, among the bitter amino acids, particularly Val, Leu, and Ile, the contents of Val, Leu, and Ile among the bitter amino acids fluctuated significantly in this Example by changing the ratio of malt used.

From the above, if the bitterness amino acid/BU is in the range of approximately 1.5 or more and 5.5 or less, and the bitterness amino acid content is approximately in the range of 100 mg/L or more, the top bitterness can be clearly felt, and the bitterness It was shown that a beer-taste beverage with a good texture and a sharp bitterness can be obtained. In particular, it was found that even if the bitterness value does not change significantly, the bitterness of beer-taste beverages is significantly affected by changes in the total content of bitterness-type amino acids.

Claims (5)

It contains bitter amino acids, and the ratio of the total content of bitter amino acids to the bitterness value (total content of bitter amino acids (mg/L)/bitterness value (BU)) is 1.5 or more and 5.5 or less. Characteristic beer-taste beverage. 2. The beer-taste beverage according to claim 1, wherein the total content of bitter amino acids is 100 mg/L or more. 3. The beer-taste beverage according to claim 1, wherein the malt content is 50% by weight or more. Production of a beer-taste beverage, comprising a step of setting the ratio of the total content of bitter amino acids to the bitter value (total content of bitter amino acids (mg/L)/bitter value (BU)) from 1.5 to 5.5 Method. 5. The method for producing a beer-taste beverage according to claim 4, wherein the total content of bitter amino acids in the fermentation step is 100 mg/L or more.