JP5220906B2 - Alcohol-free beer-flavored and sparkling beverage with a fruit-like aroma while suppressing off-flavor - Google Patents

Description

  The present invention relates to an alcohol-free beer-flavored sparkling beverage to which a fruit-like fragrance is imparted while suppressing off-flavor, and a method for producing the same.

  Conventional low-alcohol foamed malt beverages, like normal beer beverages, use a single or multiple methods such as fermentation inhibition or alcohol removal after fermentation while bringing the flavor closer to beer flavor by fermentation with yeast. In general, the alcohol content is reduced (see, for example, Patent Document 1). That is, the conventional production of low-alcohol foamed malt beverages is generally carried out by yeast fermentation.

  In the case of a production method involving fermentation, even if strict control is performed to suppress the amount of alcohol produced, the degree of inhibition is limited, and it is difficult to achieve an alcohol content of 0.00% (W / W). Met. Therefore, fermentation by yeast was stopped, and the final product was obtained by adding hop aroma to wort produced by malt to achieve a foamed malt beverage having an alcohol content of 0.00% (W / W).

  Hops are known to impart a refreshing bitterness and aroma to fermented alcoholic malt beverages such as beer. The scent derived from hops has a great influence on the character formation of beer. Floral, spicy, citrus, fruity, hoppy, muscat, etc. are generally used as words expressing the characteristics of a hop-derived aroma (hereinafter, non-patent documents 1 to 5). However, these are all aroma characteristics after fermentation with yeast, and were not sensory evaluation with unfermented beverages.

JP 05-068528 A

Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties; TORU KISHIMOTO, AKIRA WANIKAWA, KATSUNORI KONO, AND KAZUNORI SHIBATA; J. Agric. Food Chem., 54, 8855-8861 8855, 2006 Comparison of Odor-Active Compounds in the Spicy Fraction of Hop (Humulus lupulus L.) Essential Oil from Four Different Varieties; GRAHAM T. EYRES, PHILIP J. MARRIOTT, AND JEAN-PIERRE DUFOUR; J. Agric. Food Chem., 55 , 6252-6261, 2007 Hop Aroma in American Beer; Val E. Peacock, Max L. Deinzer, Lois A. McGill, and Ronald E. Wrolstad; J. Agric. Food Chem., 28, 774-777, 1980 Aging of Hops and Their Contribution to Beer Flavor; Kai C. Lam, Robert T. Foster 11, and Max L. Deinzer; J. Agric. Food Chem., 34, 763-770 763, 1986 Floral Hop Aroma in Beer; Val E. Peacock, Max L. Deinzer, Sam T. Likens, Gail B. Nickerson, and Lois A. McGill; J. Agric. Food Chem., 29, 1265-1269, 1981

  An object of the present invention is to provide an alcohol-free beer-flavored and sparkling beverage to which a fruit-like fragrance is imparted while suppressing off-flavor, and a method for producing the same.

  In the beer-flavored sparkling beverage with an alcohol content of 0.00% (W / W) using unfermented wort, the present inventors tried to impart a fruit-like aroma with hops. The result was a far-off alcohol zero sparkling beverage. That is, a hop resin-like or oil-like off-flavor became apparent, and it was impossible to feel a fruit-like aroma from the beverage. The present inventors have carefully selected hops from a large number of varieties in order to reduce this off-fuluver and adjust it to a more favorable flavor, and as a result of detailed examination of its usage, the gas of a specific hop-derived fragrance component If the quantitative value by chromatography / mass spectrometry (hereinafter also referred to as “GC / MS”) satisfies the specific five numerical ranges, the hop-derived off-flavor (especially resin-like odor) is suppressed. The present inventors have found that a fruit-like aroma derived from hops can be imparted, and the present invention has been completed.

That is, the present invention is (1) in alcohol-free beer-flavored sparkling beverages using Machueca or Cascade hops or hop components, the content of myrcene, linalool and nerol in the beverage is as follows according to GC / MS: An alcohol-free beer-flavored effervescent beverage with a fruit-like fragrance while suppressing off-flavor, which is prepared so as to satisfy the numerical range of the quantitative values of (a) to (e) :
(A) The ratio of the response value of the myrcene ion 93 m / z to the response value of the internal standard substance borneol ion 110 m / z is less than 146.4%, and
(B) the linalool concentration is 3.8 ppb or more, and
(C) the nerol concentration is higher than 0.4 ppb, and
(D) the ratio of the ratio value (%) in the above (a) to the linalool concentration value (ppb) is not more than 5.2661, and
(E) the ratio of the value of nerol concentration value of the ratio of the relative (ppb) (a) (% ) is at 59.7692 below: and,
(2) The beer-flavored sparkling beverage according to (1) above, wherein the hop or hop component is a Machueka hop or hop component .

Moreover, in the production of alcohol-free beer-flavored sparkling beverages using ( 3 ) Machueca or Cascade hops or hops components, the present invention comprises boiling the hops or hops components in a raw material solution. While adjusting the content of myrcene, linalool and nerol in the beverage to satisfy the numerical value ranges of the following quantitative values of (a) to (e) by GC / MS, the off-flavor is suppressed, A method for producing alcohol-free beer-flavored sparkling beverages with a fruity aroma:
(A) The ratio of the response value of the myrcene ion 93 m / z to the response value of the internal standard substance borneol ion 110 m / z is less than 146.4%, and
(B) the linalool concentration is 3.8 ppb or more, and
(C) the nerol concentration is higher than 0.4 ppb, and
(D) the ratio of the ratio value (%) in the above (a) to the linalool concentration value (ppb) is not more than 5.2661, and
(E) The ratio of the ratio value (%) in the above (a) to the nerol concentration value (ppb) is 59.7692 or less:
( 4 ) The method for producing a beer-flavored sparkling beverage according to ( 3 ) above, wherein the hop or hop component is a Machueka hop or hop component,
( 5 ) The method for producing a beer-flavored sparkling beverage according to ( 3 ) or ( 4 ) above, wherein the boiling time of the hop or hop component is in the range of 5 to 20 minutes.

  According to the present invention, an alcohol-free beer-flavored and sparkling beverage provided with a fruit-like aroma derived from hops or hop components while suppressing off-flavor derived from hops or hop components, and a method for producing the same are provided. Can do. Such a fruit-like aroma is an aroma that has not been found in conventional alcohol-free beer-flavored sparkling beverages.

1. Method for producing an alcohol-free beer-flavored beverage with a fruit-like aroma while suppressing off-flavor The alcohol-free beer-flavored beverage with a fruit-like aroma while suppressing off-flavor of the present invention The production method (hereinafter simply referred to as “production method of the present invention”) is an alcohol-free beer-flavored sparkling beverage using hops or hop components (hereinafter also referred to as “hops”). In the production of, the hop or hop component is boiled in the raw material solution, so that the content of myrcene, linalool and nerol in the beverage is numerical range of the following quantitative values (a) to (e) by GC / MS ( Hereinafter, the five numerical value ranges are collectively displayed as “5 numerical value ranges.”).
(A) The ratio of the response value of the myrcene ion 93 m / z to the response value of the internal standard substance borneol ion 110 m / z is less than 146.4%, and
(B) the linalool concentration is 3.8 ppb or more, and
(C) the nerol concentration is higher than 0.4 ppb, and
(D) The ratio of the ratio value (%) in the above (a) to the linalool concentration value (ppb) (hereinafter also simply referred to as “myrcene / linalool”) is 5.2661 or less, and
(E) The ratio of the ratio value (%) in the above (a) to the nerol concentration value (ppb) (hereinafter also simply referred to as “myrcene / nerol”) is 59.7692 or less.

  Although the detailed mechanism is unknown, when adjusted so as to satisfy the above five numerical ranges, off-flavours derived from hops and the like are suppressed, and alcohol-free beer flavor foaming properties imparted with a fruit-like aroma derived from hops and the like are provided. Beverages can be produced. In the present specification, “alcohol-free beer-flavored sparkling beverage to which a fruit-like fragrance is imparted while off-flavor is suppressed” is a fruit-like fragrance derived from hops and the like, and is also derived from hops and the like. (Preferably resin-like odor, oil-like odor, more preferably resin-like odor) means a zero-alcohol beer-flavored effervescent beverage that is not strong enough to interfere with the aforementioned fruit-like aroma. Represents the strength of the resin-like odor with a score of 5 levels (1: “do not feel”, 2: “feel slightly”, 3: “feel”, 4: “feel slightly strong”, 5: “feel strongly”) In such a case, it is possible to preferably illustrate an alcohol-free beer-flavored beverage having a fruit-like aroma intensity score of 3 or more and a resin-like odor intensity score of 3 or less. That.

  The “fruit-like fragrance” in the present specification is not particularly limited as long as it is a fruit-like fragrance derived from hops, etc., and can be preferably exemplified by a refreshing and fresh fruit-like fragrance, and more preferably a muscat-like fragrance. Can be exemplified. In addition, the presence / absence and degree of odor such as fruit-like odor and off-flavor can be evaluated by sensory evaluation by a paneler. Among them, as shown in Example 2 described later, odor and odor Sensory evaluation using a score expressing the strength in five levels can be suitably exemplified. In the present specification, “alcohol zero” means that no alcohol is contained.

  The value analyzed and measured by GC / MS can be suitably used for each quantitative value in the above five numerical ranges. The method and conditions for analysis / measurement by GC / MS, or suitable methods and conditions are as described later, and the conditions in Table 3 described later can be particularly preferably exemplified.

  The numerical range (a) may be any ratio as long as the ratio of the response value of the myrcene ion 93 m / z to the response value of the ion 110 m / z of the internal standard substance borneol is less than 146.4%. From the standpoint of further reducing the strength of the steel, it can be preferably exemplified as being 54.4% or less, more preferably exemplified as 36.5% or less, and 9.1%. More preferably, it is within the range of 36.5% or less.

  As said numerical range (b), although a linalool density | concentration should just be 3.8 ppb or more, it is 7.6 ppb or more from a viewpoint of improving a fruit-like fragrance relatively with respect to an off-flavor (especially resin-like odor). It can be preferably exemplified, and more preferably 18.7 ppb or more.

  As said numerical range (c), although nerol density | concentration should just be higher than 0.4 ppb, it is 0.6 ppb or more from a viewpoint of improving a fruit-like fragrance relatively with respect to off-flavor (especially resin-like odor). It can be preferably exemplified, and more preferably 0.9 ppb or more.

  As the numerical range (d), the ratio (myrcene / linalool) of the ratio value (%) in the above (a) to the linalool concentration value (ppb) may be 5.2661 or less. In particular, from the viewpoint of relatively improving the fruit-like aroma with respect to the resin-like odor), it can be preferably exemplified as 3.7731 or less, and more preferably exemplified as 2.9054 or less. Can do.

  The numerical range (e) may be a ratio (myrsen / nerol) of the ratio (%) in the above (a) to the nerol concentration value (ppb) of 59.7692 or less. In particular, from the viewpoint of relatively improving the fruit-like aroma with respect to the resin-like odor), it can be preferably exemplified as 29.1071 or less, and more preferably exemplified as 25.9750 or less. Can do.

  Although it does not restrict | limit especially as long as it can be used for manufacture of the beer flavor sparkling beverage of this invention as a kind of hop in the hop etc. which are used for this invention, The hop kind which contains a high content of linalool and / or nerol is illustrated suitably. Among them, Machueca hops and cascade hops can be more preferably exemplified, and among them, Machueca hops are more preferably exemplified from the viewpoint of obtaining a more suitable fruit-like aroma. Among them, a Machuca hop from New Zealand can be particularly preferably exemplified. As the above-described cascade type hop, an American cascade type hop can be preferably exemplified. One type of hops or the like used in the production method of the present invention may be used, or two or more types may be used. In addition, said hop component means the aromatic component derived from a hop, and a hop extract and a hop essential oil can be illustrated suitably as this hop component.

  As used herein, “hops containing a high content of linalool and / or nerol” means that the myrcene / linalool in the sample for tasting obtained by using the hop alone and prepared under the following conditions is 5.2661 or less, And / or hops with myrcene / nerol being 59.7692 or less.

[Preparation of sample for tasting]
Samples for tasting can be prepared using a 1.5 L scale device. First, the prepared wort adjusted to 13.5 degrees of the wort sugar content (67% malt use ratio, 33% use of auxiliary ingredients (rice, corn grits, corn starch) at the time of preparation) can be prepared as sample wort. . This sample wort can be heated and boiled with an electric heater. At that time, the boiling intensity is constant and can be controlled so that the evaporation rate becomes 10% in 60 minutes. The hop can be added from 0.39 g / L to 0.55 g / L 5 to 30 minutes before the end of boiling the sample wort. After boiling is completed, the same amount of water as the amount of evaporation is added to the sample wort, and the wort can be allowed to stand at 95 ° C. for 60 minutes. The sample after filter paper filtration can be used as a sample for tasting.

  The production method of the present invention is not particularly different from the conventional production method of alcohol-free beer-flavored sparkling beverages using hops or hop ingredients, except that the production method is adjusted so as to satisfy the above five numerical ranges. Hops etc. can be extracted with the raw material liquid which contains a part or all of raw materials other than a hop origin component among the raw materials of a flavor effervescent drink. As the raw material liquid, wort containing malt can be preferably exemplified, but a raw material liquid not containing malt (for example, a raw material liquid containing malt extract) may be used.

  In the production method of the present invention, the timing of adding hops and the like to the raw material liquid is not particularly limited as long as the aroma components such as hops are eluted in the raw material liquid, but adding to the raw material liquid being boiled From the viewpoint of obtaining a suitable fruit-like aroma, it is more preferable to add so that the boiling time of hops and the like is within a range of 5 minutes to 30 minutes (preferably 5 minutes to 20 minutes) It can illustrate suitably. The appropriate boiling time for hops and the like varies depending on the type of hops and the annual production, but those skilled in the art can appropriately select an appropriate boiling time using the quantitative value by GC / MS as an index. In the present invention, hops and the like can be used without limitation as long as the extraction conditions are the same as when hops are boiled in the raw material liquid, for example, the hops are boiled separately from the raw material liquid, A method such as mixing the boiled product with the raw material liquid can also be employed.

  In the production method of the present invention, the method for adjusting so as to satisfy the above five numerical ranges is not particularly limited, but the production of the kind of hops to be used, the addition amount, the boiling time of hops in the raw material liquid, and the like. By selecting the conditions, a method of adjusting so as to satisfy the above five numerical value ranges can be suitably exemplified. Which production conditions can be selected to adjust to satisfy the above five numerical ranges depends on the type of hops used, the amount added, and the production conditions such as the boiling time of hops in the raw material liquid Those skilled in the art can easily understand the above by appropriately adjusting.

  In the production method of the present invention, the content of myrcene, linalool and nerol in the beverage can be adjusted using the values analyzed and measured by GC / MS for the content of myrcene, linalool and nerol in the beverage. . As such GC / MS, any commercially available apparatus can be used without any problem. Moreover, as an analysis / measurement method by GC / MS, a well-known analysis / measurement method of GC / MS can be used. Among them, an analysis / measurement method using borneol (Borneol) as an internal standard substance is preferably exemplified. Among them, the analysis / measurement method using the conditions described in Table 3 to be described later can be exemplified more suitably. In addition, when analyzing and measuring each component in a beer-flavored effervescent beverage by GC / MS, it is preferable to use GC / MS for the aromatic component extracted from the beer-flavored effervescent beverage by a solid phase column. As such a solid phase column, a C18 solid phase column can be particularly preferably exemplified.

  In the present invention, particularly preferred methods for analyzing and measuring the contents of myrcene, linalool and nerol in beer-flavored sparkling beverages by GC / MS are as follows. The aroma component in the beer-flavored sparkling beverage is extracted with a C18 solid phase column and subjected to GC / MS. An internal standard method is used for quantification of the components, and Borneol is added as an internal standard substance to 25 ppb in the sample. As analysis conditions, the conditions in Table 3 to be described later are used.

2. Alcohol-free beer-flavored effervescent beverage with a fruit-like fragrance while off-flavor is suppressed.Alcohol-free beer-flavored effervescent beverage with a fruit-like aroma while the off-flavor of the present invention is suppressed (hereinafter, The “beer-flavored and sparkling beverage of the present invention” is simply indicated as “.” Is an alcohol-free beer-flavored and sparkling beverage using hops or the like, and the content of myrcene, linalool and nerol in the beverage is in the above five numerical range It is prepared so that it may satisfy. Although the detailed mechanism is unknown, the beer-flavored effervescent beverage prepared so as to satisfy the above five numerical ranges was given a fruit-like aroma derived from hops and the like while suppressing off-flavor derived from hops and the like. It becomes a beer-flavored sparkling beverage.

  In the beer-flavored sparkling beverage of the present invention, the method for preparing so as to satisfy the above five numerical ranges is not particularly limited, but the type of hops to be used, the addition amount, and the boiling time of hops in the raw material liquid The method of preparing so that the said 5 numerical range may be satisfied can be illustrated suitably by selecting manufacturing conditions, such as. As such manufacturing conditions, the same conditions as the manufacturing conditions described above with respect to the manufacturing method of the present invention can be selected. In addition, as a beer flavor sparkling beverage of this invention, the beer flavor sparkling beverage manufactured by the manufacturing method of this invention can be illustrated suitably.

  In addition, in the beer-flavored effervescent beverage of the present invention, the content of myrcene, linalool and nerol in the beverage was prepared by analyzing and measuring the content of myrcene, linalool and nerol in the beer-flavored effervescent beverage by GC / MS. This can be done using the value as an index. The analysis / measurement method by GC / MS is as described above for the production method of the present invention.

  As the beer-flavored sparkling beverage of the present invention, a beer-flavored sparkling malt beverage containing malt can be suitably exemplified. Moreover, as long as the beer-flavored sparkling beverage of the present invention is imparted with a fruit-like aroma derived from hops or the like while suppressing off-flavor derived from hops or the like, a flavor or the like may be added.

  EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[Selection of hop varieties]
In order to select a variety of hops suitable for imparting a fruit-like aroma, a sample for tasting was prepared and its sensory evaluation was performed. Samples for tasting were prepared using a 1.5 L scale device. First, the prepared wort adjusted to 13.5 degrees in the wort sugar content (67% malt use ratio, 33% use of auxiliary ingredients (rice, corn grits, corn starch) at the time of preparation) was prepared as a sample wort. This sample wort was heated and boiled with an electric heater. At that time, the boiling intensity was constant, and the evaporation rate was controlled to be 10% in 60 minutes. Hops were added at 0.5 g / L 5 minutes before the end of boiling of the sample wort. After boiling, the same amount of water as the amount of evaporation was added to the sample wort, and the wort was allowed to stand at 95 ° C. for 60 minutes. The sample after filter paper filtration was used as a sample for tasting. The hop varieties are Czech Satz, German Health Brucker, German Northern Brewer, New Zealand Machuica, and American Cascade, and more specifically, the hop varieties listed in Table 1 below. Samples for tasting were prepared using the addition amounts listed in Table 1. The hops were added 5 minutes before the end of boiling of the sample wort in any of the test sections. Three sensory evaluation panels sampled tasting samples and qualitatively evaluated their aroma characteristics. The results are shown in Table 1.

  From the tasting sample using New Zealand Machueca hops, a refreshing and fresh fruit-like aroma, especially a Muscat-like aroma, was felt. Although a fruit-like aroma was felt from the sample tasting using the cascade hops produced in the United States, it was a fruit-like aroma reminiscent of the aroma that was slightly heavier than the sample tasting using the Machueka hops. From the tasting samples using other varieties of hops, the intended fruit-like aroma could not be confirmed. Thus, it has been found that Machueca and cascade hops are suitable for producing unfermented beer-flavored sparkling beverages with a fruit-like aroma. Among them, when using Machueka hops, it was evaluated that the fruit-like fragrance was particularly refreshing and fresh, and was particularly suitable in that it felt a muscat-like fragrance.

[Search for hop aroma component index related to sensory evaluation of fruity aroma, etc.]
In Example 1 above, in order to investigate what kind of hop aroma component the fruit-like aroma obtained when using a Machueca hop, the Machueca hop with a different lot number (annual production) is used. Prepare samples for tasting by changing the hop addition amount from 0.39 g / L to 0.55 g / L and boiling time from 5 minutes to 10 minutes (Table 2). The sensory evaluation of was performed. For sensory evaluation, the panel of three sensory evaluations sampled samples for tasting, and “fruit-like aroma intensity”, “resin-like odor intensity”, and “preference” as a comprehensive evaluation of both intensities. This was done by evaluating. The evaluation results of the strength of the fruit-like fragrance (fruit scent) and the strength of the resin-like odor scored the respective strengths: 1: “not feel” 2: “feel slightly” 3: “feel” 4: Expressed in five levels: “feel a little strong”, 5: “feel a bit strong”. In addition, as a comprehensive evaluation of both strengths of fruit-like aroma and resin-like odor (that is, a comprehensive evaluation of the addition of a fruit-like aroma derived from hops while suppressing off-flavours derived from hops, etc.) The evaluation result of “masashi” was expressed in three stages: 1: “not preferred”, 2: “somewhat preferred”, 3: “preferred”. The results of this sensory evaluation are shown in Table 2.

  Differences in strength of fruit-like aroma, strength of resin-like odor, and overall evaluation (preference) were observed depending on the annual hop production (lot number), amount added, and boiling time. In test sections # 7, # 8, and # 9, which had the highest overall evaluation 3, all had a fruit-like aroma intensity of 3 and a resin-like odor intensity of 3. In these test sections, a resin-like odor was also felt, but the strength was not strong enough to prevent fruit-like aroma, so the overall rating was 3, which was the highest. In Test Zones # 1 and # 2, the strength of the fruit-like fragrance was as high as 5, but the strength of the resin-like odor was also as high as 5 and the fruit-like fragrance was hindered, so the overall evaluation was only 2. In test groups # 3, # 4, and # 5, the strength of the fruit-like aroma was 3, but the strength of the resin-like odor was as high as 5, which strongly hindered the fruit-like aroma. It became a low 1. In the test group # 6, although the strength of the fruit-like aroma was slightly high as 4, the strength of the resin-like odor was as high as 5 and the fruit-like aroma was hindered, so the overall evaluation was only 2.

  Next, in order to investigate the relationship between the sensory evaluation of the samples for tasting in the test sections # 1 to # 9 in Table 2 and the chemical components, first, gas chromatography with a mass spectrometer detector (GC / MS) was performed. The samples for tasting in the test sections # 1 to # 9 in Table 2 were analyzed. The analysis by GC / MS was performed by extracting the aroma component in the sample for tasting of each test section with a C18 solid phase column, and using it for GC / MS. An internal standard method was used for quantification of the components. Borneol was used as an internal standard substance and added to 25 ppb in the sample. The analysis conditions by GC / MS are listed in Table 3.

  The unit of quantification of each component by GC / MS was basically performed in ppb, but for Myrcene, α-Humulene, and β-Caryophyllene, The ratio (%) obtained by dividing the response value of the quantitative ion of each component by the response value of the ion 110 m / z of the internal standard borneol was used as the quantitative value. The quantitative values of the respective components in the test sections # 1 to # 9 are shown in Table 2 above.

  In order to investigate the relationship between each sensory evaluation and chemical composition of the tasting samples in the test sections # 1 to # 9 in Table 2 above, the strength score of the fruit-like aroma (fruit scent) and resin in these tasting samples Correlation coefficients were calculated between the score of the odor intensity, the overall evaluation score, and the component values listed in Table 2. The results are shown in Table 4.

  The strength score of the fruit-like aroma is 0.9724 between the component value (ppb) of linalool (ppb) and 0.9570 between the component value (ppb) of nerol (ppol) and a high correlation coefficient is obtained. From these results, it was shown that linalool and nerol can be suitable indicators of fruit-like aroma. On the other hand, the highest correlation coefficient of 0.8523 was obtained for the strength score of the resin-like odor with the component value (%) of Myrcene. Moreover, regarding the score of comprehensive evaluation (preferability), a high correlation coefficient with an absolute value of 0.8 or more was not obtained between any component values. Therefore, the comprehensive evaluation was considered to be composed of the balance between the strength of the fruit-like aroma and the strength of the resin-like odor, and the correlation with the component ratio was examined. As the components used for the component ratio, the fruit-like aroma index candidate components linalool and nerol, and the resin-like odor index candidate component myrcene, which were found to have the above-described correlation, were selected. The ratio (Myrcene / Linalool) obtained by dividing the quantitative value (%) of myrcene by the quantitative value (ppb) of linalool, and the ratio (Myrcene / Nerol) obtained by dividing the quantitative value (%) of myrcene by the quantitative value (ppb) of nerol ) And the correlation coefficient between these ratios and the overall evaluation score was examined. The results are shown in Table 5.

  As for the overall evaluation score, a high negative correlation coefficient of -0.9 units was obtained between any of myrcene / linanol and myrcene / nerol. From this, the ratio of these components can be a suitable index for comprehensive evaluation (that is, comprehensive evaluation that a fruit-like aroma derived from hops or the like is given while off-flavor derived from hops or the like is suppressed). It has been shown.

[Verification of the effectiveness of the indicator component and setting of the numerical range of the indicator component]
In order to further verify the relationship between the components obtained in Example 2 and sensory evaluation, a sample for tasting and sensory evaluation were further performed. Samples for tasting (test sections # 10 to # 14) in the same manner as in Example 1 except that the amount of Machueka hop added was 0.53 g / L and the boiling time was as shown in Table 6 below. ) Was prepared. In comparison with the test of Table 2, the hop boiling time was extended and the component values were changed. Table 6 shows quantitative values obtained by analyzing each component value of the sample for tasting by GC / MS. The GC / MS analysis used the same method as in Example 2 above.

  As a result, in the test sections # 11, # 13, and # 14, the strength of the fruit-like aroma was 3, the strength of the resin-like odor was 2 or 3, and the overall evaluation was 3. On the other hand, in the test sections # 10 and # 12, the resin-like odor was not so high as 2 or 3, but the fruit-like fragrance intensity was 1 which was the lowest, so the overall evaluation was 1 which was the lowest.

  Summarize the sensory evaluation and each component value (ppb or%) and component ratio described in Table 2, Table 5 and Table 6 above, and rearrange the test sections from the top in descending order of the overall evaluation score. The range of component values and the range of component ratios for imparting a fruit-like aroma derived from hops and the like were examined while suppressing off-flavours derived from etc. (Table 7).

  The test plots that obtained 3 which is the highest comprehensive evaluation are the test plots (# 7-9, # 11, # 13, # 14) within the range of the thick frame. The test plot with a comprehensive evaluation of 3 was evaluated as a test plot with a fruit-like aroma while off-flavor was suppressed. In the test section within the range of the thick frame with a comprehensive evaluation of 3, the fruit-like aroma was all 3 and the resin-like odor was 2 or 3. First, the relationship between the overall evaluation, the fruit-like aroma intensity, and the resin-like odor intensity was considered. The preference for comprehensive evaluation is considered to be constituted by the presence of a resin-like odor that gives off a different odor below a certain strength and the target fruit-like aroma above a certain strength. Therefore, when “preferability” is defined by the resin-like odor intensity and the fruit-like aroma intensity from Table 7, it is desirable that the resin-like odor intensity is 3 or less and the fruit-like aroma intensity is 3 or more. become. Actually, this condition is not satisfied in the test section with a comprehensive evaluation of 2 or 1 (Table 7).

  When this definition is redefined with the quantitative values (ppb or%) of the resin-like odor indicator candidate component Myrcene, the fruit-like odor indicator candidate component linalool and nerol obtained in Table 4, it is as follows. That is, (A) Resin-like odor intensity is 3 or less: Myrcene quantitative value is less than 146.4% (test section # 3), preferably 54.4% (test section # 7) or less, more preferably 36.5. % (Test group # 14) or less, and (B) the fruit-like aroma intensity is 3 or more: the quantitative value of linalool is 3.8 ppb (test group # 13) or more, preferably 7.6 ppb (test group # 13) 11) or more, more preferably 18.7 ppb (test group # 7) or more, and the quantitative value of nerol is higher than 0.4 ppb (test group # 10 or # 13), preferably 0.6 ppb (test group). A numerical range of # 8) or more, more preferably 0.9 ppb (test section # 7) or more was obtained.

  On the other hand, when the comprehensive evaluation “preferability” is expressed by the component composition ratios obtained in Table 5, it is desirable that myrcene / linanol and myrcene / nerol are not more than a certain upper limit value. In Table 7 above, based on myrcene / linanol and myrcene / nerol in the test section (# 7-9, # 11, # 13, # 14) that obtained 3 which is the highest overall evaluation, The “preference” is defined in more detail as follows. That is, (C) overall evaluation “preference” is 3: Myrcene / Linanol is 5.2661 (test section # 13) or less, preferably 3.7731 (test section # 11) or less, more preferably 2.9054 ( Test section # 7) or less, and myrcene / nerol is 59.7692 (test section # 7) or less, preferably 29.1071 (test section # 11) or less, more preferably 25.9750 (test section # 14). ) The following numerical range of the composition ratio was obtained.

[Analysis results of commercial products]
A sensory test was performed on a commercial product of a beer-flavored effervescent beverage with a current alcohol content of 0.00% (w / w), but the aroma that was newly found in the present invention, that is, a fruit-like form derived from hops, etc. There were no commercially available products that clearly felt the aroma, and furthermore, there were no commercially available products that were given a fruit-like aroma derived from hops or the like while suppressing off-flavor derived from hops or the like. Therefore, the quantitative value of the commercial product should not satisfy the numerical ranges of all the five indicators specified in Example 3 above. Table 8 shows the quantitative values of the three types of commercial products. Among the quantitative values of the commercial products, the quantitative values of the types of indicators satisfying the numerical range specified in Example 3 are shown in bold and underlined.

  As can be seen from Table 8, none of the current commercial products of alcohol-free beer-flavored sparkling beverages satisfy the numerical ranges of all the five indices specified in the above examples. From this test result, it was confirmed from the chemical component value that there is no commercially available product having “aroma imparted with a fruit-like aroma derived from hops etc. while suppressing off-flavor derived from hops etc.” in the present invention. .

  The present invention can be used in the field of alcohol-free beer-flavored sparkling beverages using hops or hop components. More specifically, the present invention can be preferably exemplified in the field of alcohol-free beer-flavored beverages with a fruit-like aroma while off-flavor is suppressed.

Claims (5)

In a zero-alcohol beer-flavored sparkling beverage using Machueca or Cascade hops or hop components, the content of myrcene, linalool and nerol in the beverage is determined by the following (a) to (e) by GC / MS A zero-alcohol beer-flavored effervescent beverage with reduced fruit flavor and reduced off-flavour, characterized in that it is prepared to satisfy a numerical range of values:
(A) The ratio of the response value of the myrcene ion 93 m / z to the response value of the internal standard substance borneol ion 110 m / z is less than 146.4%, and
(B) the linalool concentration is 3.8 ppb or more, and
(C) the nerol concentration is higher than 0.4 ppb, and
(D) the ratio of the ratio value (%) in the above (a) to the linalool concentration value (ppb) is not more than 5.2661, and
(E) The ratio of the ratio value (%) in (a) to the nerol concentration value (ppb) is 59.7692 or less. The beer-flavored sparkling beverage according to claim 1, wherein the hop or hop component is a Machueka hop or hop component. In the production of beer-flavored sparkling beverage alcohol zero with Machueka species or cascade species hop or hop component, the hop or hop component, by boiling the raw material solution, myrcene in the beverage, linalool and nerol The content of the alcohol is adjusted so as to satisfy the numerical value ranges of the following quantitative values (a) to (e) by GC / MS, and alcohol zero with a fruit-like fragrance added while suppressing off-flavor Method for producing beer-flavored sparkling beverages:
(A) The ratio of the response value of the myrcene ion 93 m / z to the response value of the internal standard substance borneol ion 110 m / z is less than 146.4%, and
(B) the linalool concentration is 3.8 ppb or more, and
(C) the nerol concentration is higher than 0.4 ppb, and
(D) the ratio of the ratio value (%) in the above (a) to the linalool concentration value (ppb) is not more than 5.2661, and
(E) The ratio of the ratio value (%) in (a) to the nerol concentration value (ppb) is 59.7692 or less. The method for producing a beer-flavored sparkling beverage according to claim 3 , wherein the hop or hop component is a Machueka hop or hop component. The method for producing a beer-flavored sparkling beverage according to claim 3 or 4 , wherein the boiling time of hops or hop components is in the range of 5 to 20 minutes.