JP6467544B1 - Beer-taste beverage, method for producing beer-taste beverage, and method for improving flavor of beer-taste beverage - Google Patents

Abstract

[PROBLEMS] To provide a beer-taste beverage having a lambic-like flavor and reduced alcohol-derived savory flavor, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage. The beer-taste beverage according to the present invention has an alcohol content of 8.5% or more, and when the content of citric acid equivalent of the acidulant is Xppm and the content of acetaldehyde is Yppm, all of the following: Beer-taste beverages satisfying the following relational expressions: (1) Y ≧ −0.002X + 6, (2) 1600 ≦ X ≦ 3800, (3) Y ≦ 16.0. [Selection] Figure 1

Description

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

  Many types of beer-taste beverages and methods for producing the beverages have been proposed in order to meet various consumer preferences.

For example, Patent Document 1 discloses a method for producing a low-alcohol fermented malt beverage, which is used for the entire fermentation raw material of dark-colored malt having a saccharification power of 80 to 200 WK and a chromaticity of 10 to 50 ° EBC. A method for producing a low alcohol fermented malt beverage characterized in that the ratio is 10% by mass or more, the final fermentation degree is 65 to 85%, and the chromaticity of the final product is 8 to 16 ° EBC. .
Patent Document 1 describes that the alcohol concentration in the final product obtained by the method for producing a low alcohol fermented malt beverage is 2 to 4% by volume.

Japanese Patent No. 597799

  Currently, there is a need for “a beverage with a high alcohol content” from consumers who are liable to alcohol or consumers who want to get drunk easily. We examined the creation of high beer-taste beverages.

Moreover, the present inventors pay attention to the flavor of beer called lambic (hereinafter referred to as “lambic-like flavor” as appropriate), and if the flavor of a beer-taste beverage with a high alcohol content can be made lambic-like flavor. I thought that it would be possible to meet various consumer preferences as described above.
In addition, a beer-taste beverage with a high alcohol content makes consumers feel a terrible flavor derived from alcohol, so if this flavor can be reduced, it may be possible to make a beverage that is easier to drink. It was.

  Therefore, an object of the present invention is to provide a beer-taste beverage that has a lambic-like flavor and has reduced alcohol-derived spicy flavor, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage.

The above problem can be solved by the following means.
[1] When the alcohol content is 8.5% or more, the malt ratio is 1% or more, the content of citric acid equivalent of the acidulant is Xppm, and the content of acetaldehyde is Yppm, all the following A beer-taste beverage satisfying the relational expressions: (1) Y ≧ −0.002X + 6, (2) 1600 ≦ X ≦ 3800, (3) Y ≦ 16.0.
[2] All the following relationships when the alcohol content is 8.5% or more , the malt ratio is 1% or more , the content of citric acid equivalent of the acidulant is Xppm, and the content of acetaldehyde is Yppm The manufacturing method of the beer taste drink including the process of satisfy | filling Formula: (1) Y> =-0.002X + 6, (2) 1600 <= X <= 3800, (3) Y <= 16.0.
[3] A flavor improving method for reducing a harsh flavor derived from alcohol while making a beer-taste beverage having an alcohol content of 8.5% or more and a malt ratio of 1% or more with a lambic-like flavor, the beer-taste beverage When the content in terms of citric acid of the sour agent is Xppm and the content of acetaldehyde is Yppm, all the following relational expressions are: (1) Y ≧ −0.002X + 6, (2) 1600 ≦ X ≦ 3800, (3) A method for improving the flavor of a beer-taste beverage that satisfies Y ≦ 16.0.

According to the beer-taste beverage according to the present invention, it is a lambic-like flavor, and a dignified flavor derived from alcohol is reduced.
According to the method for producing a beer-taste beverage according to the present invention, it is possible to produce a beer-taste beverage that has a lambic-like flavor and a reduced alcohol-derived savory flavor.
According to the method for improving the flavor of a beer-taste beverage according to the present invention, a lambic-like flavor can be obtained, and a dignified flavor derived from alcohol can be reduced.

It is a graph which shows the predetermined | prescribed evaluation result in the case of changing content of a sour agent and content of acetaldehyde.

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

[Beer taste drink]
The beer-taste beverage according to the present embodiment is a beverage having an alcohol content equal to or higher than a predetermined value and satisfying a predetermined relational expression based on the content of acidulant and the content of acetaldehyde.
Here, the beer-taste beverage is also called a beer-like (wind) beverage, and has a taste like beer, that is, a beverage that gives a drinker a sense of drinking beer.

(alcohol)
The alcohol content of the beer-taste beverage according to the present embodiment is not less than a predetermined value.
By setting the alcohol content to a predetermined value or more, the harsh flavor derived from alcohol, which is the subject of the present invention, becomes clearer.

The alcohol content of the beer-taste beverage according to the present embodiment is preferably 7.0% (v / v%) or more, 7.5% or more, 8.0% or more, more than 8.0%, 8.3% or more. 8.5% or more and 8.7% or more are more preferable. The subject of this invention becomes clearer because the alcohol content of a beer taste drink is more than predetermined value.
Although the upper limit of the alcohol content of the beer-taste beverage according to this embodiment is not particularly limited, it is preferably 20% or less, more preferably 17% or less, 15% or less, 13% or less, and 10% or less. When the alcohol content of the beer-taste beverage is less than or equal to a predetermined value, a more balanced flavor can be obtained.
In the present specification, alcohol refers to ethanol unless otherwise specified. The alcohol content of the beer-taste beverage can be measured based on, for example, the National Tax Agency predetermined analysis method (decree) 3 sake 3-4 alcohol content (vibration density meter method).

The alcohol of the beer-taste beverage according to this embodiment is preferably composed only of alcohol obtained by fermentation using malt or wheat as part of the raw material (that is, alcohol derived from fermentation), It may be configured by adding distilled alcohol, or may be configured only by adding distilled alcohol.
In the beer-taste beverage according to the present embodiment, the lower limit of the alcohol content based on the alcohol derived from fermentation is not particularly limited, for example, 1% or more, 1.5% or more, 2% or more, 3% or more, 4% or more, 5% or more, 6% or more, 7% or more, 8% or more, 8.1% or more, 8.3% or more, 8.5% or more, 8.7% or more, 9% or more. By containing more fermentation-derived components (fermentation-derived alcohol), a more balanced flavor can be obtained. Moreover, although the upper limit of the alcohol content based on alcohol derived from fermentation is not specifically limited, For example, they are 20% or less, 17% or less, 15% or less, 13% or less, and 10% or less.
Further, in the beer-taste beverage according to the present embodiment, the upper limit of the alcohol content based on the added distilled alcohol is not particularly limited, but is, for example, 10% or less, 8% or less, 7% or less, 6% or less, 5% or less. 3% or less, 2% or less, 1% or less, 0.5% or less, 0.1% or less.

  Examples of the distilled alcohol include various spirits such as shochu, brandy, vodka, whiskey, and wheat spirits (for example, barley spirits and wheat spirits), alcohols for raw materials, and the like. Distilled alcohol may be used individually by 1 type, and may be used in combination of 2 or more type. In this specification, “spirits” refers to spirits that are distilled liquor, and may differ from spirits under the liquor tax law.

(Acidulant)
The beer taste drink which concerns on this embodiment contains the sour agent.
Here, the “acidulant” is a substance that imparts sourness to a beverage, and specifically, a group consisting of citric acid, lactic acid, malic acid, tartaric acid, fumaric acid, succinic acid, acetic acid, and phosphoric acid. It is 1 or more types selected from.
In the case of a beer-taste beverage having a high alcohol content, this acidulant has a lambic-like flavor as the flavor of the beer-taste beverage when satisfying the following relational expression (or within a predetermined content range) (flavor) Can be brought close to).

The content of the sour agent in the beer-taste beverage according to the present embodiment (in terms of citric acid) may satisfy the following relational expression, but is preferably set in the following range.
The content of acidulant in the beer-taste beverage according to this embodiment (in terms of citric acid) is preferably 1600 ppm (mg / L) or more, 1700 ppm or more, 1800 ppm or more, 1900 ppm or more, 2000 ppm or more, 2100 ppm or more, 2200 ppm or more, 2300 ppm. As mentioned above, 2400 ppm or more and 2500 ppm or more are more preferable. When the content of the acidulant in the beer-taste beverage is a predetermined value or more, the effect of the present invention (assuming a lambic-like flavor) can be more reliably exhibited.
The content of the sour agent in the beer-taste beverage according to this embodiment (in terms of citric acid) is preferably 3800 ppm or less, 3700 ppm or less, 3600 ppm or less, 3500 ppm or less, 3400 ppm or less, 3300 ppm or less, 3200 ppm or less, 3100 ppm or less, 3000 ppm or less, 2900 ppm or less is more preferable. When the content of the acidulant in the beer-taste beverage is not more than a predetermined value, the effect of the present invention (assuming a lambic-like flavor) can be exhibited firmly.

  In addition, the citric acid conversion of the content of the acidulant is a value calculated from the acidity of each acidulant based on the acidity of citric acid. Then, when the acidity of citric acid is defined as “100”, the acidity of lactic acid is 120, the acidity of malic acid is 125, the acidity of tartaric acid is 130, the acidity of fumaric acid is 180, and the acidity of succinic acid The acidity is 115, the acidity of acetic acid is 100, and the acidity of phosphoric acid is 200. Therefore, for example, when the beer-taste beverage contains 300 ppm of citric acid, 400 ppm of lactic acid, and 500 ppm of malic acid, the citric acid equivalent of the content of the acidulant in the beer-taste beverage is 300 ppm × (100/100) +400 ppm × (120/100) +500 ppm × (125/100) = 1405 ppm.

Although each of these acidulants is characterized by acidity, in the present invention, attention is paid to the acidity of the acidulant, and the content of the acidulant satisfies the relational expression described later (or within the above-mentioned range). I think that the effect will be almost the same regardless of the type and combination of acidulants.
In addition, the acidulant only needs to satisfy the relational expression described later (or citric acid equivalent) contained in the final product (or just within the above range), and its origin Does not matter. In other words, the content in the final product may be in the above-described range regardless of whether it is derived from the raw material to be fermented or added as an optional additive material.
In addition, the content of the sour agent in the beer-taste beverage (content before citric acid conversion) is, for example, the revised BCOJ beer analysis method (published by the Japan Brewing Association, International Technical Committee of the Beer Sake Brewing Association [Analysis Committee] Measured by HPLC using “8.24.2 Capillary Electrophoresis” or edited by ShodexRSpak KC-811 as an analytical column and edited by the method described in “8.12 Inorganics” be able to.

(Acetaldehyde)
The beer-taste beverage according to this embodiment may contain acetaldehyde.
Here, “acetaldehyde” is a substance called ethanal, and since it emits a unique odor, it is generally known as a substance exhibiting a negative odor.
Surprisingly, this acetaldehyde can reduce the spicy flavor derived from alcohol when it satisfies the relational expression described below (or within a predetermined content range) in a beer-taste beverage having a high alcohol content. it can.
Acetaldehyde can also reduce (suppress) the irritating feeling in a beer-taste beverage having a high alcohol content within a predetermined content range (below a predetermined value).

The content of acetaldehyde in the beer-taste beverage according to this embodiment may satisfy the following relational expression, but is preferably in the following range.
The content of acetaldehyde in the beer-taste beverage according to this embodiment is preferably 16.0 ppm (mg / L) or less, 15.0 ppm or less, 14.0 ppm or less, 13.0 ppm or less, 12.0 ppm or less, 11.0 ppm or less. Below, 10.0 ppm or less, 9.0 ppm or less, 8.0 ppm or less, 7.0 ppm or less, or 6.0 ppm or less is preferable. When the content of acetaldehyde in a beer-taste beverage is not more than a predetermined value, the effect of the present invention (reducing the harsh flavor derived from alcohol) can be more reliably exhibited, and the feeling of irrigation can be reduced. Can do.
Although the minimum of content of the acetaldehyde of the beer taste drink which concerns on this embodiment is not specifically limited, 0.5 ppm or more is preferable, 0.8 ppm or more, 1.0 ppm or more, 1.2 ppm or more, 1.5 ppm or more. 8 ppm or more, 2.0 ppm or more, 4.0 ppm or more, 6.0 ppm or more, or 8.0 ppm or more is preferable.

In addition, the content of acetaldehyde in a beer-taste beverage can be prepared, for example, by adding acetaldehyde, adjustment of fermentation time in the fermentation process, selection of yeast to be used, pre-fermentation solution (wort, preparation solution) It can also be prepared by adjusting the dissolved oxygen content and amino acid content.
The content of acetaldehyde in beer-taste beverages is, for example, 8.22 according to the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Sake Brewing Association [Analysis Committee] edited in 2013). It can be measured by the method described in the low boiling point aroma component.

(Relational expression based on the content of acidulant and the content of acetaldehyde)
The beer-taste beverage according to the present embodiment has (1) Y ≧ −0.002X + 6, (2) 1600 ≦ X ≦, where the content of citric acid equivalent of the acidulant is Xppm and the content of acetaldehyde is Yppm. 3800, (3) Y ≦ 16.0 is preferably satisfied, and (4) Y ≦ 0.015X-18 is more preferable.
FIG. 1 is a diagram showing the influence of the content of an acidulant and the content of an acetaldehyde on each effect (lambic-like flavor, harsh flavor derived from alcohol, irritability). In addition, “◎”, “◯”, and “△” in FIG. 1 indicate the results when the lambic-like flavor is reduced and the spicy flavor derived from alcohol is reduced (when two effects are exhibited). “X” indicates a result when at least one of the two effects described above is not exhibited.
In addition, among “◎”, “◯”, and “△” in FIG. 1, “◎” indicates a result in which the effect that the feeling of irrigation is reduced is exhibited in addition to the two effects described above. “◎” and “◯” show the results when the evaluation of these three effects is scored, and the total value of each score is a predetermined value or more.
In addition, the straight line which Formula 1 etc. of FIG. 1 shows is a straight line which replaced the equality sign with the equal sign of the relational expression 1 with the equal sign.

As can be confirmed from the results of FIG. 1, by satisfying the relational expressions (1), (2), and (3), the flavor of a beer-taste beverage having a high alcohol content can be made a Lambic-like flavor and derived from alcohol. It can be seen that the harsh flavor can be reduced. Moreover, although it mentions later in description of an Example, by satisfy | filling relational expression (4), when evaluation of each effect (lambic-like flavor, spicy flavor derived from alcohol, a feeling of irrigation) is scored, It can also be seen that the total value is greater than or equal to the predetermined value. It can also be seen that if the relational expressions (1), (2), and (3) are satisfied and the acetaldehyde content is within a predetermined range, the feeling of irrigation can be reduced.
In addition, these relational expressions show that beer-taste beverages such as "Lambic-like flavor", "alcoholic-derived spicy flavor", and "irrigation" greatly affect the content of acidulant and acetaldehyde. The constants of each relational expression are derived from many experimental results.

As another embodiment, the following relational expression can be used.
For example, on the XY coordinates, straight lines passing through the values of “X: content of acidity (ppm)” and “Y: content of acetaldehyde (ppm)” of Sample 1-3 and Sample 1-12 described later It is also possible to use a relational expression that is calculated and based on the straight line (a relational expression in which the equal sign of the straight line is replaced with an inequality sign with an equal sign, and a sample 1-7 described later falls within the range).
Similarly, a relational expression based on a straight line passing through each value of sample 1-11 and sample 1-3 described later may be used. Moreover, you may use the relational expression based on the straight line which passes each value of the sample 1-12 and the sample 1-9 mentioned later. Moreover, you may use the relational expression based on the straight line which passes each value of the sample 1-6 and the sample 1-9 mentioned later. Moreover, you may use the relational expression based on the straight line which passes each value of the sample 1-3 and the sample 1-6 mentioned later. Moreover, you may use the relational expression based on the straight line which passes each value of the sample 1-13 and the sample 1-12 mentioned later. Moreover, you may use the relational expression based on the straight line which passes through each value of the sample 1-13 and the sample 1-3 which are mentioned later.

(Mort ratio: raw material)
The malt ratio of the beer-taste beverage according to this embodiment is preferably within a predetermined range.
Here, the “malt ratio” specifically refers to the ratio of the weight of malt to the total weight of materials other than water and hops used in the production of beer-taste beverages. The malt is a product obtained by germinating wheat and drying it, and then removing the roots. Moreover, barley is barley, wheat, rye, buckwheat, etc., but barley is preferable.

The malt ratio of the beer-taste beverage according to the present embodiment is preferably 66% (% by weight) or less, more preferably less than 50%, 40% or less, and 30% or less. When the malt ratio of the beer-taste beverage is less than or equal to (or less than) a predetermined value, the problem of feeling a harsh flavor derived from alcohol is further clarified.
Although the minimum of the malt ratio of the beer taste drink which concerns on this embodiment is not specifically limited, 1% or more is preferable, 5% or more, 10% or more, 15% or more, and 20% or more are more preferable. When the malt ratio of the beer-taste beverage is equal to or greater than a predetermined value, the flavor balance as the beer-taste beverage can be improved.

(Wheat: raw material)
The beer taste drink which concerns on this embodiment may contain wheat as a raw material. Barley is ungerminated barley and, like the above, is barley, wheat, rye, buckwheat, etc., but barley is preferred.
In the beer-taste beverage according to this embodiment, the content ratio of barley (particularly barley) in the raw material is not particularly limited, but for example, 1% (% by weight) or more, 10% or more, 20% or more, 30% 40% or more, 50% or more, 60% or more, 70% or more, 70% or less, 60% or less, 50% or less, 40% or less, 30% or less, 20% or less, 10% or less Good.

(Sugar: raw material)
The beer-taste beverage according to the present embodiment may contain sugar (sugar raw material) in the raw material. The saccharide (sugar raw material) is not particularly limited as long as it is stipulated in the Interpretation Article 3 of the Interpretation of the Liquor Tax Law and the Liquor Administrative Laws, etc. dated June 25, 1999. The saccharide may be at least one selected from the group consisting of monosaccharides, disaccharides, and trisaccharides, and may further include saccharides of tetrasaccharides or more. Examples of monosaccharides include glucose, fructose, galactose, xylose, arabinose, tagatose and the like. Examples of the disaccharide include sucrose, lactose, maltose, isomaltose, trehalose, cellobiose and the like. Examples of the trisaccharide include maltotriose, isomaltotriose, and raffinose. Examples of saccharides higher than tetrasaccharide include stachyose and maltotetraose. The form of the saccharide may be, for example, powder, granule, paste, or liquid. Liquid saccharides may be, for example, liquid sugars such as glucose fructose liquid sugar, fructose glucose liquid sugar, high fructose liquid sugar, sugar mixed isomerized liquid sugar and the like. The sugar may be granulated sugar or white sugar.
In the beer-taste beverage according to the present embodiment, the content ratio of saccharides in the raw material is not particularly limited, but for example, 1% (weight%) or more, 10% or more, 20% or more, 30% or more, 40% or more. 50% or more, 60% or more, 70% or more, 70% or less, 60% or less, 50% or less, 40% or less, 30% or less, 20% or less, 10% or less.

(Bitter value)
The beer taste drink which concerns on this embodiment should just have a bitterness value (Bitterness Unit: BU) in a predetermined range.
Although the bitterness value of the beer taste drink which concerns on this embodiment is not specifically limited, For example, they are 1 or more, 10 or more, 15 or more, 20 or more, and are 50 or less, 40 or less, 30 or less, 25 or less.
The bitterness value of beer-taste beverages is, for example, “8.15 Bitterness” of the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Brewery Association (Analysis Committee), revised and revised in 2013). It can be measured by the method described in “Value”.

(Foaming)
The beer-taste beverage according to the present embodiment is preferably effervescent.
And the gas pressure in 20 degreeC of the beer taste drink which concerns on this embodiment is although it does not specifically limit, For example, 2.0 kg / cm < ² > or more, 2.2 kg / cm < ² > or more, 2.3 kg / cm < ² > or more, 2 and a .4kg / cm ² or more, 5.0 kg / cm ² or less, 4.0 kg / cm ² or less, 3.0 kg / cm ² or less.

(Other)
The beer-taste beverage according to the present embodiment is a sweetener, a high-intensity sweetener, an antioxidant, a fragrance, a salt, dietary fiber, etc. (hereinafter referred to as “a sweetener” ordinarily blended as a beverage within a range where the desired effect of the present invention is not inhibited. It is also possible to add “additives” as appropriate. As the sweetener, for example, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. Examples of the high-intensity sweetener include neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame and the like. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of salts that can be used include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. As dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum degradation product, and the like can be used.
And as for each above-mentioned raw material, what is generally marketed can be used.

(Container-packed beer-taste beverage)
The beer-taste beverage according to the present embodiment can be provided in various containers. By filling beer-taste beverages in various containers, quality deterioration due to long-term storage can be suitably prevented.
In addition, what is necessary is just to be able to seal a container, and what is called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Moreover, a glass container, a PET bottle container, etc. can also be applied to the container. The capacity of the container is not particularly limited, and any one currently in circulation can be applied. In addition, it is preferable to apply a metal container because it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long time.

As described above, the beer-taste beverage according to the present embodiment has an alcohol content of a predetermined value or more and satisfies the relational expression based on the content of acidulant and the content of acetaldehyde. In addition, the spicy flavor derived from alcohol is reduced.
Moreover, the feeling of irrigation is reduced in the beer-taste beverage according to the present embodiment.

[Method for producing beer-taste beverage]
Next, the manufacturing method of the beer taste drink which concerns on this embodiment is demonstrated.
The method for producing a beer-taste beverage according to the present embodiment includes a step of setting the alcohol content to a predetermined value or more and satisfying a relational expression based on the content of the acidulant and the content of acetaldehyde. A pre-process, a fermentation process, and a post-fermentation process are included.

(Pre-fermentation process)
In the pre-fermentation step, the malt described above and, if necessary, wheat, saccharides, enzymes, and various additives are mixed to saccharify the raw material to obtain a saccharified solution. Then, the wort obtained by appropriately filtering the saccharified solution is added with hops, boiled, cooled, etc. as necessary to prepare a pre-fermentation solution.

  The pre-fermentation solution prepared in the pre-fermentation process is not particularly limited as long as it is a solution containing a wheat-derived raw material (malt or wheat) that can be used by a yeast as a nitrogen source and a carbon source. The nitrogen source and the carbon source are not particularly limited as long as the yeast can assimilate. The nitrogen source that can be assimilated by yeast is, for example, at least one of amino acids and peptides contained in wheat-derived materials. The carbon source that can be assimilated by yeast is, for example, sugars contained in the above-mentioned sugars and wheat-derived materials.

  The hops used in the pre-fermentation process are not particularly limited, and examples thereof include dried hops, hop pellets, and hop extracts, and hop processed products such as low hops, hexahops, tetrahops, and isolated hop extracts. May be.

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

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

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

(Post-fermentation process)
The post-fermentation process is a process of giving a predetermined treatment to the post-fermentation liquid to finally obtain a beer-taste beverage. As a post-fermentation process, filtration (what is called primary filtration) of the post-fermentation liquid obtained by the fermentation process is mentioned, for example. By this primary filtration, insoluble solids and yeast can be removed from the post-fermentation solution. Moreover, in the post-fermentation process, microfiltration (so-called secondary filtration) of the post-fermentation liquid may be performed. By secondary filtration, various germs and remaining yeast can be removed from the post-fermentation solution. Instead of microfiltration, the post-fermentation liquid may be sterilized by heating. The primary filtration, secondary filtration, and heating in the post-fermentation process can be performed with general equipment used when producing a beer-taste beverage.
The post-fermentation process includes a process of filling the container described above.

  Manufactured so that the alcohol content of the beer-taste beverage obtained by the post-fermentation process, the content of acidulant (converted to citric acid), the content of acetaldehyde, etc. are within the predetermined range or above the predetermined value and satisfy each relational expression. It only has to be done. For example, in any of the steps, distilled alcohol, acidulant, acetaldehyde may be added, and in the post-fermentation step, when each index or content is not equal to or higher than a predetermined value, distilled alcohol, An acidulant, acetaldehyde or the like may be added.

In addition, the beer taste drink which concerns on this embodiment can also be manufactured without passing through a fermentation process. That is, the beer-taste beverage according to the present embodiment may be manufactured as a non-fermented beverage.
In this case, the method for producing a beer-taste beverage according to this embodiment includes a mixing step (mixing step) in which raw materials such as water, acidulant, acetaldehyde, additives, malt extract, and distilled alcohol are appropriately added to the mixing tank, And post-processing steps for performing processing such as filtration, sterilization, addition of carbon dioxide gas, filling into a container, and the like.

  As described above, the method for producing a beer-taste beverage according to the present embodiment includes a step of setting the alcohol content to a predetermined value or more and satisfying a relational expression based on the content of acidulant and the content of acetaldehyde. From this, it is possible to produce a beer-taste beverage that has a lambic-like flavor and a reduced astringent flavor derived from alcohol.

[Method for improving flavor of beer-taste beverage]
Next, the flavor improvement method of the beer taste drink which concerns on this embodiment is demonstrated.
The flavor improvement method of a beer-taste beverage according to the present embodiment is a flavor improvement method for reducing the harsh flavor peculiar to alcohol while making a beer-taste beverage having an alcohol content of a predetermined value or more into a lambic-like flavor, In this method, the relational expression based on the content and the content of acetaldehyde is satisfied.
In addition, about content etc. of each component, it is the same as the value demonstrated in above-mentioned "beer taste drink."

  As described above, the flavor improving method for a beer-taste beverage according to the present embodiment sets the alcohol content to a predetermined value or more, and satisfies the relational expression based on the content of acidulant and the content of acetaldehyde. In addition to a lambic-like flavor, it is possible to reduce the harsh flavor derived from alcohol.

[Example 1]
Next, the present invention will be described with reference to examples that satisfy the requirements of the present invention and comparative examples that do not.

[Preparation of sample]
Malt (crushed barley malt), barley, sugar (liquid sugar), and water were added to the charging tank so that the malt ratio was about 25%, and a saccharified solution was produced according to a conventional method. The obtained saccharified solution was filtered to obtain wort. Hops were added to the obtained wort and boiled, the precipitate was separated and removed, and then cooled. Beer yeast was added to the obtained pre-fermentation liquid (cold wort) and fermented for a predetermined period to obtain a beer-taste beverage (base liquid).

  Then, distilled alcohol, acidulant (succinic acid), and acetaldehyde were appropriately added to the base solution, and each sample in which the content of each component was a value shown in the table was prepared.

[contents of the test]
For each sample produced by the above method, three selected panel with discriminating ability was selected according to the following evaluation criteria for `` alcohol-derived spiky flavor '', `` feeling of craving '', `` lambic-like flavor '' An independent score was assigned by 1 to 5 points, and the average value was calculated.
All evaluations were made by drinking samples.

(Spicy flavor derived from alcohol: Evaluation criteria)
Regarding the evaluation of the harsh flavor derived from alcohol, the evaluation was made in five stages, with 5 points for “very weak flavor derived from alcohol” and 1 point for “very strong flavor derived from alcohol”. And about the evaluation of the spicy flavor derived from alcohol, it can be judged that it is so preferable that a score is high.
In addition, about the splendid flavor derived from alcohol, it evaluated on the basis of sample 1-5 (1 point).

(Igarigai: Evaluation criteria)
As for the evaluation of the feeling of irrigation, the evaluation was made on a five-point scale, with 5 points for the case of “not feeling irritating” and 1 point for the case of “feeling irritating”. As for the evaluation of irritability, it can be determined that the higher the score, the better.
Specifically, “Igaigasen” is a feeling of being caught in the throat.
In addition, about a feeling of irrigation, it evaluated on the basis of sample 1-11 (1 point).

(Lamboc-like flavor: evaluation criteria)
As for the evaluation of the Lambic-like flavor, the evaluation was made on a 5-point scale, with 5 points for “Lambic-like flavor is very good” and 1 point for “Lambic-like flavor is very bad”. And about evaluation of Lambic-like flavor, it can be judged that it is so preferable that a score is high.
Specifically, the “Lambic-like flavor” is a flavor in which acidity and flavor such as pickles and fermented fruit juice are mixed in a well-balanced manner. And “Lambic-like flavor is very good” means that the flavor is Lambic-like and the balance of the flavor is very good, and “Lambic-like flavor is very bad” It shows a state in which the flavor is not lambic-like, or a state in which the flavor balance is bad and cannot be judged to be lambic-like.
In addition, about the lambic-like flavor, it evaluated on the basis of sample 1-1 (1 point).

Table 1 shows each evaluation result of each sample. “Alcohol”, “acidulant”, and “acetaldehyde” in the table are indicators and contents of the final product.
In addition, BU of each sample shown in Table 1 was 10-20.

(Examination of results)
The evaluation results of Samples 1-1 to 1-13 are shown in FIG.
In addition, “◎”, “◯”, and “△” in FIG. 1 have a “Lambic-like flavor” of 2.5 points or more and a “spicy flavor derived from alcohol” of 2.5 points or more, Among them, “◎” has a “Igaigai” of 2.5 or more. Also, among “◎”, “〇” and “△”, “◎” and “〇” are the sum of “spicy flavor derived from alcohol”, “feeling of irrigation” and “lambic-like flavor” (3 The total of two evaluation results) is 9.0 points or more, and “Δ” is less than 9.0 points.
On the other hand, “x” in FIG. 1 indicates that the “Lambic-like flavor” is less than 2.5 points, or the “severe flavor derived from alcohol” is less than 2.5 points.
As is clear from the results of FIG. 1, the sample satisfying the predetermined relational expression based on the content of the sour agent and the content of acetaldehyde has a lambic-like flavor and reduces the excessive flavor derived from alcohol. I was able to confirm. In addition, it was confirmed that the feeling of irrigation was reduced in some samples.

[Example 2]
Next, it was confirmed whether or not the effects of the present invention could be exhibited even when the alcohol content was changed.

  Example 2 is different from Example 1 described above only in the alcohol content of the sample (amount of distilled alcohol added), and other [sample preparation], [test content], etc. are the same. there were.

(Examination of results)
From the results of Sample 2-1, even if the alcohol content changes from the value of Example 1, each effect (Lambic-like flavor) is satisfied as long as a predetermined relational expression based on the content of acidulant and the content of acetaldehyde is satisfied. It was confirmed that the harsh flavor derived from alcohol is reduced and the irritating feeling is reduced).

[Example 3]
Next, it was confirmed whether or not the effects of the present invention could be exhibited even when the malt ratio was changed.

[Preparation of sample]
Malt (crushed barley malt), sugars, pea proteins (ratio of less than 1% of the total weight of ingredients used for manufacturing beer-taste beverages other than water and hops) so that the malt ratio is about 40% And water was thrown into the preparation tank, and the saccharified liquid was manufactured in accordance with the conventional method. The obtained saccharified solution was filtered to obtain wort. Hops were added to the obtained wort and boiled, the precipitate was separated and removed, and then cooled. Beer yeast was added to the obtained pre-fermentation liquid (cold wort) and fermented for a predetermined period to obtain a beer-taste beverage (base liquid).
And the distilled alcohol, the sour agent (succinic acid), and acetaldehyde were added suitably with respect to the base liquid, and the sample from which the content of each component etc. becomes the value which shows in a table | surface was prepared.

[contents of the test]
The test content was the same as in Example 1.

(Examination of results)
From the results of Sample 3-1, even if the malt ratio changes from the values of Examples 1 and 2, the alcohol content is not less than the predetermined value, and the predetermined relationship based on the content of the acidulant and the content of acetaldehyde If the formula was satisfied, it was confirmed that each effect (a lambic-like flavor, a dull flavor derived from alcohol was reduced, and a feeling of irrigation was reduced) was exhibited.

Claims (9)

The alcohol content is 8.5% or more,
The malt ratio is 1% or more,
When the content of the acidulant in terms of citric acid is Xppm and the content of acetaldehyde is Yppm, all the following relational expressions:
(1) Y ≧ −0.002X + 6,
(2) 1600 ≦ X ≦ 3800,
(3) Y ≦ 16.0,
Meet beer-taste beverages. Furthermore, (4) Y ≦ 0.015X-18,
The beer-taste drink according to claim 1 satisfying   The beer-taste beverage according to claim 1 or 2, wherein the content of the acetaldehyde is 8.0 ppm or less. When the alcohol content is 8.5% or more , the malt ratio is 1% or more , the content of citric acid equivalent of the acidulant is Xppm, and the content of acetaldehyde is Yppm, all the following relational expressions:
(1) Y ≧ −0.002X + 6,
(2) 1600 ≦ X ≦ 3800,
(3) Y ≦ 16.0,
The manufacturing method of the beer taste drink including the process of satisfying | filling. Furthermore, (4) Y ≦ 0.015X-18,
The manufacturing method of the beer taste drink of Claim 4 including the process made to satisfy | fill. The manufacturing method of the beer taste drink of Claim 4 or 5 including the process which makes content of the said acetaldehyde 8.0 ppm or less. It is a flavor improving method for reducing beer-tasting flavor derived from alcohol with a beer-taste beverage having an alcohol content of 8.5% or more and a malt ratio of 1% or more ,
When the content of citric acid equivalent of the acidulant of the beer-taste beverage is Xppm and the content of acetaldehyde is Yppm, all the following relational expressions:
(1) Y ≧ −0.002X + 6,
(2) 1600 ≦ X ≦ 3800,
(3) Y ≦ 16.0,
A method for improving the flavor of a beer-taste beverage that satisfies the above requirements. Furthermore, (4) Y ≦ 0.015X-18,
The flavor improvement method of the beer taste drink of Claim 7 which makes it satisfy | fill. The flavor improvement method of the beer taste drink of Claim 7 or Claim 8 which makes content of the said acetaldehyde 8.0 ppm or less.

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