JP6537813B2 - How to quickly give good hop flavor - Google Patents

Description

  The present invention relates to a method for applying a hop flavor, a hop-flavored beverage obtained by the method for delivering, a method for providing the same, and a method for producing a hop-flavored beverage using the method for applying a hop.

  In recent years, a product group of beers having distinctive and diverse flavors, which is called craft beer (local beer), is popular. The application of hop-derived flavors is effective as a means of forming characteristic and diverse flavors. Floral, spicy, citrus, fruity, hoppy, spicy, muscat, etc. are generally used as words expressing the flavor characteristics derived from hops.

  In the conventional beer manufacturing method, a method is known in which the hop-derived flavor is strongly imparted by adding hops to the young beer during the storage period for aging the young beer, which is generally called dry hop ing.

  On the other hand, there is a commercially available apparatus for providing a hop flavor to beer by filling hop poppy flowers in a pipe just before providing beer from a beer server and letting the beer flow (Randall et al., US Dogfishhead brewery). .

Beer Brewing Technology (Food Industry Newspaper: December 28, 1999), p. 62 "The ingredients of the brew" (Japan Brewing Association of Japan: published on December 10, 1999), pages 259-261.

  However, dry hop generally requires at least a few days or more as a normal storage period after adding hops to a young beer. Moreover, in dry hop, it is difficult to customize the hop flavor freely according to the needs of the drinker, since the hop flavor is to be given to beer of a certain size or more at a time.

  In addition, hops are added in order to give flavor to a device that imparts hop flavor to beer by filling hop spikelets into piping just before providing beer from a beer server and letting beer flow through. It is recommended to soak for several tens of minutes.

  Therefore, for example, it is difficult in the prior art that it takes several tens of minutes or more for flavor application to rapidly provide beer having a customized hop flavor freely for each individual order at a restaurant or the like.

  Therefore, the present invention provides a method for rapidly applying good hop flavor to a base beverage, a hop-flavored beverage obtained by the applying method, a method for providing the same, and a method for producing a hop-flavored beverage using the applying method. Intended to be provided.

  The present inventors have found that by bringing a base beverage into contact with a liquid-impregnated hop, it is possible to rapidly impart good hop flavor to the base beverage, and have completed the present invention.

That is, the present invention includes the following inventions.
(1) A method for imparting a hop flavor to a base beverage, comprising the step of contacting the base beverage with a liquid-impregnated hop.
(2) The method according to (1), wherein the liquid impregnated hop is obtained by immersing a raw material hop in a liquid.
(3) The method according to (2), wherein the liquid used for the immersion contains water and / or an alcohol.
(4) The above-mentioned (2) or (3), wherein the proportion of the weight of the raw material hop used for the immersion to the volume of the base beverage used for the contact is 0.3 w / v% or more. the method of.
(5) The method according to any one of (2) to (4), wherein the temperature of the liquid used for the immersion is 0 to 90 ° C., and the pH is 2 or more and less than 10.
(6) The method according to any one of (1) to (5), wherein the time for which the base beverage is in contact with the liquid-impregnated hop is 1 minute or more and less than 20 minutes.
(7) The method in any one of said (1)-(6) that the said base drink is a beer taste drink.
(8) The container containing the liquid-impregnated hop, wherein the base beverage is allowed to flow through the base beverage by flowing the base beverage into the container in which the liquid-impregnated hop is visible from the outside of the container. The method in any one of said (1)-(7) made to contact with a hop.
(9) A method for providing the obtained hop-flavored beverage to a drinker after applying the hop flavor to the base beverage by the method according to any one of (1) to (8) above.
(10) The method according to (9), wherein the hop-flavored beverage is provided to the drinker in 1 minute or more and less than 20 minutes after the start of the contact between the base beverage and the liquid-impregnated hop.
(11) A hop-flavored beverage obtained by giving a hop flavor to a base beverage by the method according to any one of (1) to (8).
(12) The hop flavored beverage according to (11), wherein the concentration of linalool in the hop flavored beverage is 4 ppb or more.
(13) A method for producing a hop-flavored beverage by imparting hop flavor to a base beverage, comprising the step of bringing the base beverage into contact with a liquid-impregnated hop.

  According to the present invention, a method for rapidly applying good hop flavor to a base beverage, a hop-flavored beverage obtained by the method for delivering, a method for providing the same, and a method for producing a hop-flavored beverage using the method for delivering Provided. The present invention is advantageous, for example, in that it is possible to rapidly provide a beverage (for example, a beer-taste beverage or the like) in which the hop flavor is freely customized, for example, for each order at a restaurant or the like.

Detailed Description of the Invention

Method for applying hop flavor The method for applying hop flavor according to the present invention is a method for applying hop flavor to a base beverage, comprising the step of contacting the base beverage with liquid impregnated hops.

  "Liquid impregnated hop" means hop impregnated with liquid. The term "hop" includes any form such as a hop plant or a portion thereof, a crushed or compressed product of a hop plant or a portion thereof (e.g., granular hop pellets, etc.). Examples of parts of hop plants include, for example, parts such as spikelet (female flower), crown (an unfertilized female flower matured), leaf, stem, bud, etc. Among these, spikelet is preferable .

  The varieties of hop (Humulus lupulus L.) are not particularly limited. For example, Galaxy (Galaxy), Saaz (Saaz), Cascade (Cascade), Hallatau Tradition (hereinafter referred to as "HHT") May be written), Bullion (Burlion), Brewers Gold (Brewers Gold), Chinook (Chinook), Cluster (Cluster), East Kent Golding (East Kent Golding), Faggles (Fuggles), Hallertau, Mount Hood (North Hood), Northern Brewer (Northan Brewer), Perle (Perle), Styrian (Styrian), Tettnanger, Willamette (Willamette), Healthbrucker (Hersbrucker) and the like. The kind of hops contained in the liquid-impregnated hop may be one kind or two or more kinds. When hops are used as a base beverage material, the hop varieties contained in the liquid-impregnated hop may be the same as or different from the hop varieties used as a base beverage material.

  The method of preparing the liquid-impregnated hop is not particularly limited. The liquid-impregnated hop can be prepared, for example, by immersing the raw material hop in a liquid. If all of the liquid used to immerse the raw material hops is impregnated into the raw material hops, the resulting liquid-impregnated hops can be used as such for contact with the base beverage. If part of the liquid used to immerse the raw material hops remains without being impregnated with the raw material hops, the mixture of the remaining liquid and the liquid-impregnated hops may be used as it is for contact with the base beverage After adjusting the amount of liquid in the mixture, it may be used for contact with the base beverage. However, if the amount of liquid in the mixture is high, the base beverage may be too dilute. Therefore, when the mixture of the remaining liquid and the liquid-impregnated hop is used as it is, the amount of the liquid used for immersing the raw material hop is reduced so that the amount of the liquid remaining without being impregnated in the raw material hop is reduced. It is preferable to adjust. In addition, when the amount of remaining liquid is large, part or all of the remaining liquid may be removed to adjust the amount of liquid in the mixture. When removing all of the remaining liquid, the liquid impregnated hop will be separated from the remaining liquid without being impregnated with the raw material hop. Such separation can be performed, for example, using a filter having an opening size that allows liquid to pass but not liquid impregnated hops.

  As a raw material hop, the raw material hop generally used for manufacture of a beer taste drink can be used, for example. The raw material hop is one or more treatments such as freezing, drying, crushing, compression, etc. on the hop plant or part thereof (eg, spikelet), hop plant or part thereof (eg, spikelet) It may be in any form such as a treated product (eg, granular hop pellets etc.). When dry hops are used as the raw material hops, the moisture content basis of dry hops is usually 8 to 12%.

  The weight of the raw material hop used for immersion is not particularly limited, and can be appropriately adjusted according to the volume of the base beverage used for contact with the liquid-impregnated hop. The ratio of the weight of the raw material hop used for immersion to the volume of the base beverage used for contact with the liquid-impregnated hop is preferably 0.3 w / v% or more, more preferably 0.5 w / v% or more is there. This makes it possible to prepare a liquid-impregnated hop that can rapidly impart good hop flavor to the base beverage. The upper limit of the weight of the raw material hop used for immersion is not particularly limited. The ratio of the weight of the raw material hop used for immersion to the volume of the base beverage used for contact with the liquid impregnated hop is preferably 20 w / v% or less, more preferably 5 w / v% or less.

  The liquid used for dipping the raw material hop is not particularly limited as long as it can be provided for drinking, but preferably contains water and / or an alcohol. The alcohol is not particularly limited as long as it can be used for drinking, and examples thereof include ethanol and the like. When the liquid used for immersing the raw material hop contains water, the ratio of the weight of water to the weight of the liquid is preferably 0.01 to 100% by weight, more preferably 1 to 100% by weight, and other than water. The balance can be composed of a drinkable liquid such as alcohol, an additive such as a pH adjuster, and the like. When the liquid used for immersing the raw material hop contains an alcohol, the ratio of the weight of alcohol to the weight of the liquid is preferably 0.01 to 100% by weight, more preferably 1 to 90% by weight, other than alcohol. The balance can be composed of a drinkable liquid such as water, an additive such as a pH adjuster, and the like.

  The volume of the liquid used to immerse the raw material hop is not particularly limited, and can be appropriately adjusted according to the weight of the raw material hop. The volume of the liquid may be adjusted so that a part of the raw material hop is immersed in the liquid, but it is preferable to adjust so that the whole of the raw material hop is immersed in the liquid. The volume of the liquid can be adjusted to preferably 0.3 to 20 mL / g, more preferably 0.5 to 15 mL / g, based on the weight of the raw material hop.

  The temperature of the liquid used to immerse the raw material hop is not particularly limited, and can be appropriately adjusted between the solidification point and the boiling point of the liquid. The temperature of the liquid is usually 0 ° C. or more and 90 ° C. or less, preferably 4 ° C. or more and 80 ° C. or less, and more preferably 4 ° C. or more and less than 40 ° C. This makes it possible to prepare a liquid-impregnated hop capable of rapidly imparting a good-quality hop flavor to the base beverage. In addition, since there is a possibility that the intensity of the undesirable hop off-flavor given to the base beverage may increase with the rise in temperature of the liquid used for immersing the raw material hop, the increase in the unwanted off-flavor can be increased. From the viewpoint of prevention, the temperature of the liquid is preferably less than 40 ° C., more preferably less than 35 ° C., and still more preferably 20 ° C. or less.

  If the temperature of the liquid used to immerse the raw material hops is higher than the temperature of the base beverage, a liquid impregnated hop having a higher temperature than the base beverage is prepared. In this case, it is preferable to use the liquid-impregnated hop for contact with the base beverage after cooling to the temperature of the base beverage.

  The pH of the liquid used for immersing the raw material hop is not particularly limited, but is preferably 2 or more and less than 10, and more preferably 3 or more and 9 or less. This makes it possible to prepare a liquid-impregnated hop capable of rapidly imparting a good-quality hop flavor to the base beverage. Although the method of adjusting the pH of the liquid is not particularly limited, for example, it can be performed using a pH adjuster. The pH adjuster is not particularly limited as long as it can be used for drinking, and examples thereof include phosphoric acid, sodium hydroxide, lactic acid, potassium hydroxide, ammonium dihydrogen phosphate, citric acid, sodium citrate and the like. It can be mentioned.

  The time for immersing the raw material hop in the liquid is not particularly limited as long as the raw material hop can be impregnated with the liquid, but is preferably 1 minute or more, more preferably 2 minutes or more. This makes it possible to prepare a liquid-impregnated hop capable of rapidly imparting a good-quality hop flavor to the base beverage. The upper limit of the time for immersing the raw material hop in the liquid is not particularly limited, but is preferably 300 minutes, more preferably 180 minutes.

  "Base beverage" means a beverage to which hop flavoring is to be applied. The base beverage is not particularly limited as long as it can be used for drinking as it is. Thus, in addition to the final product, the base beverage also includes intermediate products that have not been through the entire process of producing the final product and can be provided as they are for drinking. Whether the intermediate product can be consumed as it is or not can be determined based on the composition of the intermediate product.

  The base beverage may or may not have a hop flavor. When the base beverage has a hop flavor, the hop flavor imparted to the base beverage may be the same as or different from the hop flavor that the base beverage has. When it is the same type, it is possible to enhance the hop flavor that the base beverage has, and when it is the different type, it is possible to give the base beverage a new hop flavor.

  As a base drink, for example, beer taste drink, carbonated drink, juice with juice, beverage with vegetable juice, tea drink, milk, soy milk, milk drink, drink type yogurt, coffee, cocoa, nutritional drink, sports drink, drinking water (Mineral water etc.) etc. may be mentioned.

  Preferred base beverages are beer-taste beverages. The "beer taste" means that the beverage exhibits the taste and / or smell peculiar to beer which is usually obtained when the beer is manufactured, that is, when the beer is manufactured based on fermentation with yeast or the like.

  The beer-taste beverage may be an alcoholic beverage or a non-alcoholic beverage. The term "alcoholic beverage" means a beverage having an alcohol content of at least one degree, and the "non-alcoholic beverage" means a beverage having an alcohol content of at most 1 degree, which is not regarded as an alcoholic beverage under the liquor tax law. The alcohol contained in the alcoholic beverage may be an alcohol derived from fermentation by yeast or the like, or an alcohol not derived from fermentation by yeast or the like.

  Examples of beer-taste beverages include beer-taste fermented beverages produced through a fermentation process using yeast and the like, and beer-taste non-fermented beverages produced without a fermentation process using yeast and the like.

  Beer-taste fermented beverages include, for example, beer, low-malt beer, beer-style fermented beverages (eg, beverages classified as “other brewed liquor (foamable) (1)” under liquor tax law), liqueurs (eg, liquor Under the tax law, beverages classified as "liqueur (foamable) (1)" may, for example, be mentioned. A beer taste fermented beverage is given a refreshing feeling by malt beverages manufactured using wheat and / or malt as a raw material, non-malt beverages manufactured without wheat and / or malt as a raw material, carbon dioxide gas, etc. Non-alcoholic beverages and (i) alcohol and low boiling components removed by distillation under reduced pressure or normal pressure, or (ii) alcohol and low molecular components removed by reverse osmosis (RO) membrane All alcoholic fermented beverages are included.

  The beer-taste non-fermented beverage includes, for example, a completely alcohol-free beverage having an alcohol content of 0.00 v / v%. A beer taste non-fermented beverage is given a refreshing feeling by malt beverage manufactured using wheat and / or malt as a raw material, non-malt beverage manufactured without wheat and / or malt as a raw material, carbon dioxide etc. The present invention also encompasses any of the following soft drinks and alcohol-containing beverages to which alcohol has been added separately.

  Methods of making beer-taste fermented beverages are well known in the art and are not particularly limited. The beer-taste fermented beverage is, for example, a fermentation in which a pre-fermentation solution is fermented by adding a brewer's yeast for fermentation to a pre-fermentation solution (for example, wort) prepared from brewing materials such as carbon sources, nitrogen sources, hops and water. Storage step of storing the fermentation broth obtained in the fermentation step at a low temperature, filtration step of filtering the mature solution obtained in the storage step to remove yeast, insoluble components and the like, and filtrate obtained in the filtration step The final product can be produced through a filling process of filling containers such as cans, bottles, barrels and the like. In this case, in addition to the final product, an intermediate product after the storage step, that is, an intermediate product after the storage step but before the filtration step or after the filtration step but before the filling step may be used as a base beverage Although it is possible, it is preferred to use the intermediate or final product after the filtration step as a base beverage. Additives (eg, seasonings such as sweetening agents, acidulants, bittering agents, etc.) after the storage step (eg, after the storage step but before the filtration step, after the filtration step, before the filling step, etc.) Intermediate water or final product after addition of additives, when dilution water, alcohol, stabilizers such as pH adjusters, perfumes, dyes, foam improvers, foam improvers, water conditioners, etc.) are added It is preferred to use as a base beverage.

  Methods of making beer-taste non-fermented beverages are well known in the art and are not particularly limited. The beer-taste non-fermented beverage can be prepared, for example, in a preparation process of preparing raw materials (eg wort), additives and the like, a filtration process of filtering the prepared liquid obtained in the preparation process, and a can obtained in the filtration process. The final product can be produced through a filling step of filling a container such as a bottle or a barrel. In this case, in addition to the final product, an intermediate product after the preparation process, that is, an intermediate product after the preparation process but before the filtration process or an intermediate product after the filtration process but before the filling process may be used as a base beverage. Although it is possible, it is preferred to use the intermediate or final product after the filtration step as a base beverage. After the preparation process (eg, after the preparation process and before the filtration process, after the filtration process and before the filling process, etc.), the process performed in the production of ordinary beer or low-malt beer, for example, deaerated water When adjustment of the final concentration, etc. by carbon etc., enclosure of carbon dioxide gas, etc. are performed, it is preferable to use the intermediate product or final product after the process concerned as a base drink.

  Methods of making other beverages (eg, soft drinks) that do not have a beer taste are also well known in the art and are not particularly limited. For the manufacturing method, for example, "Revision New Edition Soft Drinks" (Kosho Co., Ltd.) can be referred to. Other beverages without beer taste (for example, soft drinks) include, for example, a preparation step of preparing raw materials, additives and the like, a filtration step of filtering the prepared liquid obtained in the preparation step, and a filtrate obtained in the filtration step Can be made into a final product through a filling step of filling cans, bottles, barrels, etc. with containers. In this case, in addition to the final product, an intermediate product after the preparation process, that is, an intermediate product after the preparation process but before the filtration process or an intermediate product after the filtration process but before the filling process may be used as a base beverage. Although it is possible, it is preferred to use the intermediate or final product after the filtration step as a base beverage. After the preparation step (eg, after the preparation step but before the filtration step, after the filtration step, before the filling step, etc.), if a sterilization step is performed, based on the intermediate or final product after the sterilization step It is preferred to use as a beverage. After the preparation step (for example, after the preparation step but before the filtration step, after the filtration step and before the filling step, etc.), if the carbonation (carbon dioxide gas pressure dissolution) step is performed, the carbonation step It is preferred to use the intermediate product or the final product of In addition, in the case of the drink (for example, mineral water, fruit juice straight juice etc.) manufactured without adding anything to a raw material, a preparation process can be skipped. Moreover, in the case of the drink (for example, a tea beverage) in which an extract is used as a raw material, an extraction process can be implemented before a preparation process.

  In the step of contacting the base beverage with the liquid-impregnated hop, the conditions for bringing the base beverage into contact with the liquid-impregnated hop are not particularly limited. The conditions for bringing the base beverage into contact with the liquid-impregnated hop are preferably adjusted so that the concentration of linalool added to the base beverage is 4 ppb or more, and is further regulated to be 10 ppb or more preferable. The temperature, pH and the like of the base beverage are not particularly limited, and can be appropriately adjusted according to the type of base beverage. The time for which the base beverage is in contact with the liquid-impregnated hop is not particularly limited as long as it can impart a hop flavor to the base beverage, but is preferably 1 to 20 minutes, more preferably 1 to 10 minutes. Less than. Thereby, good hop flavor can be provided to a base drink.

  The volume of the base beverage to be in contact with the liquid-impregnated hop can be appropriately adjusted according to the weight of the liquid-impregnated hop. The volume of the base beverage to be brought into contact with the liquid-impregnated hops is preferably such that the ratio of the weight of the raw material hops used for preparation of the liquid-impregnated hops to the volume of the base beverage is 0.3 w / v% or more, more preferably 0. It is adjusted to be 5 w / v% or more. The upper limit of the volume of the base beverage to be in contact with the liquid-impregnated hop is not particularly limited. The volume of the base beverage to be brought into contact with the liquid-impregnated hop is such that the ratio of the weight of the raw material hop used for preparation of the liquid-impregnated hop to the volume of the base beverage is preferably 20 w / v% or less, more preferably 5 w / v% It is adjusted to be as follows.

  The step of contacting the base beverage with the liquid-impregnated hop can be performed, for example, by flowing the base beverage into a container containing the liquid-impregnated hop. The configuration of the container that accommodates the liquid-impregnated hop is not particularly limited as long as it includes a wall that forms an accommodation space capable of accommodating the liquid-impregnated hop and one or more openings that communicate with the accommodation space. Containment of the liquid-impregnated pop into the container, inflow of the base beverage into the container and outflow of the base beverage from the container can be performed through the opening of the container. If the container has more than one opening, one opening is used as an inlet for the base beverage to flow into the container and another opening is used as an outlet for the base beverage to drain from the container can do.

  Preferably, the liquid impregnated hops contained in the container are visible from the outside of the container. For example, by forming the wall portion forming the accommodation space capable of accommodating the liquid-impregnated hop by using a transparent material, the liquid-impregnated hop accommodated in the container can be viewed from the outside of the container. The transparent material which comprises a wall part can be selected suitably. Since the liquid-impregnated hop contained in the container is visible from the outside of the container, it is possible to demonstrate the process of providing the base beverage with a hop flavor.

  After carrying out the step of contacting the base beverage with the liquid-impregnated hop, the step of separating the resulting hop-flavored beverage from the liquid-impregnated hop may be carried out. The separation of the hop-flavored beverage and the liquid-impregnated hop can be carried out, for example, using a filter having an opening size which allows the passage of liquid but not the liquid-impregnated hop.

Method for Providing Hop Flavored Beverage A method for providing a hop flavored beverage according to the present invention provides a drinker with the obtained hop flavored beverage after imparting hop flavor to a base beverage by the method for applying hop flavor according to the present invention. It is a method.

  The hop-flavored beverage may be provided to the drinker immediately after the step of bringing the base drink into contact with the liquid-impregnated hop, or after the step of separating the hop-flavored beverage from the liquid-impregnated hop is applied to the drinker. It may be provided, or may be provided to the drinker after performing the step of filtering the hop-flavored beverage. The filtration can remove liquid-impregnated hop fragments and the like that may be present in the hop flavored beverage. In addition, when providing to a drinker after filtering a hop flavored beverage, the filtration process implemented in the manufacturing process of a base beverage can be skipped.

  The hop flavored beverage is preferably provided to the drinker in 1 to 20 minutes after the start of the contact between the base beverage and the liquid-impregnated hop, and more preferably to the drinker in 1 to 10 minutes. This makes it possible to provide the popper with a pop flavored beverage to which a good hop flavor has been imparted.

Hop flavor beverage The hop flavor beverage according to the present invention is obtained by imparting hop flavor to a base beverage by the method for applying hop flavor according to the present invention.

  The linalool concentration in the hop flavored beverage is not particularly limited, but is preferably 4 ppb or more, more preferably 12 ppb or more, and still more preferably 17 ppb or more. By this, the hop flavor of the hop flavored beverage becomes sufficient. The upper limit of the linalool concentration in the hop flavored beverage is not particularly limited, but is preferably 300 ppb, more preferably 250 ppb. "Ppb" represents the concentration of mass / volume (w / v).

  The linalool concentration in the hop-flavored beverage can be increased by adjusting the linalool concentration in the base beverage, or by the method for imparting hop flavor according to the present invention (ie, the linalool concentration added to the base beverage). Adjustment can be made by adjusting, or by adjusting both of them. The linalool concentration in the base beverage is not particularly limited, and may be zero. The concentration of linalool added to the base beverage (the concentration of linalool in the hop flavored beverage-the concentration of linalool in the base beverage) is not particularly limited, but is preferably 4 ppb or more, more preferably 10 ppb or more. By this, the hop flavor of the hop flavored beverage becomes sufficient. The upper limit of the linalool concentration added to the base beverage is not particularly limited, but is preferably 300 ppb, more preferably 250 ppb.

  The linalool concentration (ppb) in the hop-flavored beverage or the base beverage can be measured, for example, using gas chromatography (GC / MS) with a mass spectrometer. Specifically, this GC / MS analysis can be performed as follows. First, the aroma components in the hop-flavored beverage or the base beverage are extracted with a C18 solid phase column, and the dichloromethane eluted fraction is used as a sample for analysis. The quantification is carried out by the internal standard method, and Borneol is used as the internal standard substance, and it is added to be 25 ppb in the sample for analysis. Conditions for analysis of hop aroma components in GC / MS can be in accordance with the conditions described in the examples below.

Method for Producing Hop Flavored Beverage A method for producing a hop flavored beverage according to the present invention is a method for producing a hop flavored beverage by imparting hop flavor to a base beverage, comprising the step of contacting the base beverage with liquid impregnated hops. .
The step of contacting the base beverage with the liquid-impregnated hop can be carried out in the same manner as the method for applying hop flavor according to the present invention.
By the method for producing a hop-flavored beverage according to the present invention, it is possible to produce the same hop-flavored beverage as the method for applying a hop flavor according to the present invention.

The following materials and containers were used in the following examples and comparative examples.
As raw material hops, spikelets or pellets of Australian Galaxy seed (made by Hop Products Australia), spikelets or pellets of Czech Zaats seed (made by ZHC), spikelets or pellets of American cascade seed (made by Hopsteiner) The spikelets of German HHT species (Hopsteiner) were used. In addition, the dry hop whose moisture content reference | standard moisture content is 8 to 12% was used as a raw material hop.
A commercially available beer (IS product) was used as a base beverage to be subjected to hop flavoring.
As a container, a 1000 mL capacity French press equipped with a glass container body and a wire mesh filter movable up and down in the container body was used. In addition, as a wire mesh filter, the thing of the opening dimension which can not pass a raw material hop through a wire mesh filter was used.

Example 1 and Comparative Example 1
(1) Production of the Beverage of Example 1 In the container with the wire mesh filter pulled up, 7 g of the raw material hop is immersed in 21 mL of water at 4 ° C. (water content 3 mL / g hop) for 40 minutes to make the raw material hop water. To prepare a water-impregnated hop. In addition, a part of the water used for immersion remained without being impregnated in the raw material hop. After soaking for 40 minutes, 350 mL of the 4 ° C. base beverage was added to the vessel and the base beverage was in contact with the water impregnated hops for 1 minute. After one minute of contact, the wire mesh filter is depressed (this causes the water impregnated hops to be trapped between the bottom wall of the container body and the wire mesh filter and separated from the beverage in the container), The beverage of Example 1 was produced by pouring the beverage into a cup.

(2) Production of Beverage of Comparative Example 1 7 g of raw material hops and 350 mL of base beer were added in a container in a state where the wire mesh filter was pulled up, and the base beverage was brought into contact with the raw material hops for 1 minute. After contacting for 1 minute, the beverage of Comparative Example 1 was produced in the same manner as Example 1.

(3) Sensory evaluation The following evaluation items regarding the beverage of Example 1 and the beverage of Comparative Example 1 were sensory evaluated by three trained panelists.
Evaluation item 1: Strength evaluation item of preferable hop aroma (eg, herb aroma, floral aroma etc.) 2: strength evaluation item of desirable hop flavor (eg, comfortable bitterness, sharp bitterness, round bitterness etc.) 3: undesirable hop off-flavor Strength evaluation items of taste (for example, fresh grass smell, vinegar smell, astringency, sour taste, etc.) 4: Overall hop flavor

The desirable hop aroma intensity (evaluation item 1), the desirable hop flavor intensity (evaluation item 2) and the undesirable hop off-flavor intensity (evaluation item 3) are 1 (not felt at all), 2 (feeling weak), 3 The sensory evaluation was made on 5 levels (feeling moderate), 4 (feeling strong), 5 (feeling very strong), and the overall hop flavor (rating 4): A (very favorable), B (preferred) The sensory evaluation was performed in four steps of C), C (not preferred), and D (not preferred).
The results are shown in Table 1.

As shown in Table 1, in the beverage of Example 1, the average score of preferred hop aroma intensity (evaluation item 1) is 3.25 to 4.5, and the average score of preferred hop flavor intensity (evaluation item 2) The average score of the undesirable hop off-flavor taste intensity (Evaluation Item 3) was 1.25 to 2, and the overall hop flavor (Evaluation Item 4) was A.
On the other hand, in the beverage of Comparative Example 1, the average score of preferable hop aroma intensity (evaluation item 1) is 1.5 to 2, and the average score of preferable hop flavor intensity (evaluation item 2) is 1.75 to 2, preferably The average score of the intensity of no hop off-flavor (Evaluation Item 3) was 1.5 to 2.5, and the overall hop flavor (Evaluation Item 4) was D.
These results indicate that the base beverage can be quickly given a good hop flavor to the base beverage when the base beverage is brought into contact with the water-impregnated hops, as compared with the case where the base beverage is brought into contact with the raw material hops. The effect of the water-impregnated hops is shown to be observed regardless of the type and form of the raw material hops used for the preparation of the water-impregnated hops.

Example 2
The point at which the temperature of the water in which the raw material hop is immersed is set at 4 ° C., 20 ° C., 40 ° C., 60 ° C. or 80 ° C., the time for which the raw material hop is immersed in water is set to 10 minutes, and the raw material hop is immersed When the temperature of the water to be treated is set to 20.degree. C., 40.degree. C., 60.degree. C. or 80.degree. C., the same procedure as in Example 1 is carried out except that the water-impregnated hop is cooled to 4.degree. The beverage of Example 2 was produced and evaluated in the same manner as in Example 1 for sensory evaluation.
The results are shown in Table 2.

As shown in Table 2, in the beverage of Example 2, the average score of preferable hop aroma intensity (evaluation item 1) is 3.5 to 4, and the average score of preferable hop flavor intensity (evaluation item 2) is 3 The average score of the intensity of the undesirable hop off-flavor taste (Evaluation Item 3) was 1.25 to 2.75, and the overall hop flavor (Evaluation Item 4) was A or B. In addition, with the rise of the temperature of the water in which the raw material hop is immersed, a tendency is observed that the intensity of the undesirable hop off-flavor taste (evaluation item 3) increases, and such a tendency is the temperature of the water in which the raw material hop is immersed It became remarkable when it became 40 ° C or more.
These results show that the prepared water-impregnated hops can rapidly impart good hop flavor to the base beverage when the water-impregnated hops are prepared at a temperature of 4 ° C. to 80 ° C. in which the raw material hops are immersed. And in order to prevent the increase in the intensity | strength of the undesirable hop off-flavor taste, it shows that it is preferable that the temperature of the water which immerses a raw material hop is less than 40 degreeC.

[Example 3]
The point at which the pH of water in which the raw material hop is immersed is set to 3, 4, 6, 8 or 9, the temperature of the water in which the raw material hop is immersed is set to 25 ° C, and the time for which the raw material hop is immersed in water The beverage of Example 3 was produced in the same manner as in Example 1 except that it was set for 45 minutes, and the sensory evaluation was conducted in the same manner as in Example 1. In addition, adjustment of pH of water was performed using phosphoric acid or sodium hydroxide.

As shown in Table 3, in the beverage of Example 3, the average score of preferred hop aroma intensity (evaluation item 1) is 4 to 4.75, and the average score of preferred hop flavor intensity (evaluation item 2) is 4 -5, the average score of the intensity (evaluation item 3) of the undesirable hop off-flavor taste was 1.25 to 1.5, and the total hop flavor (evaluation item 4) was A.
These results show that prepared water-impregnated hops can rapidly impart good hop flavor to the base beverage when the water-impregnated hops are prepared with the pH of the water in which the raw material hops are immersed being 3 to 9.

Example 4
The amount of raw material hop used was adjusted to 1 w / v% (ie 3.5 g), 2 w / v% (ie 7 g) and 4 w / v% (ie 14 g) based on the volume of the base beverage (350 mL) The volume of water for immersing the raw material hop is 10.5 mL (water content 3 mL / g hop) when the raw material hop is 3.5 g, and 21 mL (hydrous amount 3 ml / g hop) when the raw material hop is 7 g. The point adjusted to 42 mL (water content 3 mL / g hops) when the raw material hop is 14 g, the point adjusted the time to immerse the raw material hop in water to 0, 2, 8, 15, 60 or 180 minutes, and The beverage of Example 4 is produced in the same manner as Example 1, except that the time for which the base beverage is in contact with the water-impregnated hop is adjusted to 3 minutes, and the overall hop flavor is prepared in the same manner as Example 1. Sensory evaluation of evaluation item 4) It was.
The results are shown in Table 4.

  The results shown in Table 4 indicate that prepared water-impregnated hops can rapidly impart good hop flavor to the base beverage when the water-impregnated hops are prepared by setting the raw material hops to be immersed in water for 2 minutes or more. Show.

[Example 5]
Example 1 was carried out in the same manner as Example 1, except that the immersion conditions for immersing the raw material hop in water and the contact conditions for contacting the base beverage with the water-impregnated hop were adjusted to the conditions shown in Table 6 below. 5 beverages were produced, and in the same manner as in Example 1, the synthetic hop flavor (evaluation item 4) was sensory-evaluated. In addition, "the usage-amount of a raw material hop" in Table 6 means the ratio (w / v%) of the weight of the raw material hop used for immersion with respect to the volume of the base beverage used for contact with water impregnation hops. Do.

  The linalool concentration of the beverage before contact with water-impregnated hop (i.e., the base beverage) and the beverage after contact with water-impregnated hop (i.e., the beverage of Example 5) was determined by gas chromatography with a mass spectrometer (GC / MS It measured by). Specifically, the aroma components in the sample were extracted with a C18 solid phase column, and the dichloromethane eluted fraction was subjected to GC / MS. The internal standard method was used for quantification. Borneol was used as an internal standard substance and added so as to be 25 ppb in the sample. The analysis conditions of the hop aroma component in GC / MS were set as follows. The quantitative value was basically calculated as a concentration in ppb.

  The results are shown in Table 6.

  The results shown in Table 6 show that by contacting the base beverage with the water-impregnated hop, the increment of linalool concentration (the linalool concentration of the hop flavored beverage-the linalool concentration of the base beverage) can be 4 ppb or more. It shows that it is possible to produce a hop flavored beverage to which a good hop flavor is sufficiently imparted.

Claims (12)

A method for imparting hop flavor to a base beverage, comprising:
Immersing the raw material hop in the liquid, and
When all of the liquid used for the immersion is impregnated into the raw material hop, the base beverage is brought into contact with the liquid-impregnated hop, and a part of the liquid used for the immersion is impregnated into the raw material hop If the remaining without, including the base beverage, Ru is contacted with a mixture of the liquid and the liquid saturant hops remaining steps, methods. The method according to claim 1, wherein the volume of the liquid used for the immersion is 0.3 to 20 mL / g with respect to the weight of the raw material hop. The method according to claim 1 or 2, wherein the liquid used for the immersion comprises water and / or an alcohol. The ratio of the weight of the raw material hop used for the immersion to the volume of the base beverage used for the contact is 0.3 w / v% or more according to any one of claims 1 to 3 . Method. The method according to any one of claims 1 to 4, wherein the temperature of the liquid used for the immersion is 0 to 90 ° C, and the pH is 2 or more and less than 10.   The method according to any one of the preceding claims, wherein the time for which the base beverage is in contact with the liquid-impregnated hop is less than 1 minute and less than 20 minutes.   The method according to any one of the preceding claims, wherein the base beverage is a beer-taste beverage. A container containing the liquid-impregnated hop when the raw material hop is impregnated with all of the liquid used for the immersion , wherein the liquid-impregnated hop is visible from outside the container In the case where a portion of the liquid used for the immersion remains without being impregnated into the raw material hop by flowing the base beverage, the mixture of the remaining liquid and the liquid-impregnated hop is contained. The container according to claim 1 , wherein the base beverage is brought into contact with the liquid-impregnated hop by flowing the base beverage into the container in which the liquid-impregnated hop is visible from outside the container. The method according to any one of the preceding claims.   The method for providing a drinker with the obtained hop-flavored drink after giving a hop flavor to a base drink by the method as described in any one of Claims 1-8.   The method according to claim 9, wherein the hop flavored beverage is provided to the drinker in 1 to 20 minutes after the start of the contact between the base beverage and the liquid-impregnated hop. A method to impart hop flavor base beverage producing hop flavored beverage, comprising the step to grant hop flavor to the base beverage by a method according to any one of claims 1 to 8, the method . The method according to claim 11, wherein the linalool concentration in the hop flavored beverage is 4 ppb or more.