JP6575030B2 - Beer-taste beverage and method for producing the same - Google Patents

Description

  The present invention relates to a beer-taste beverage, a method for producing the same, and a method for imparting a sweet roast fragrance to a beer-taste beverage.

  In the production of beer, light-colored malt is generally used, but special malt with a characteristic aroma may be used.

  As the special malt, for example, dark-colored malt such as caramel malt and black malt (Non-patent Document 1), roasted malt (Non-patent Document 2), peat malt (Non-patent Document 3) and the like are known. Yes.

  Dark-colored malt is produced by adding a high-temperature roasting process to a normal malting method used for producing light-colored malt to increase the color of the malt. Dark malt has a characteristic aroma expressed as caramel aroma.

  The husk-separated roasted malt is produced by separating the husk of the malt and roasting the malt from which the husk has been separated. The husk-separated roasted malt has a characteristic aroma expressed as a coffee-like scent, a chocolate-like scent, a sweet roasted scent, and the like. As the husk separation roasting malt, for example, Carafa (trade name) manufactured by Wireman (Germany) is commercially available.

  Peat malt is produced by fumigating malt with peat (peat). Pete malt has a characteristic aroma expressed as a smoked scent. As peat malt, for example, Whiskey Malt Peted (trade name) manufactured by Wireman (Germany) is commercially available.

“Beer Brewing Technology” (Food Sangyo Shimbun, published December 28, 1999), pages 190-196 http://www.weyermann.de/eng/produkte.asp?idkat=19&umenue=yes&idmenue=0&sprache=2 “Beer Brewing Technology” (Food Sangyo Shimbun, published December 28, 1999), p. 471

  An object of this invention is to provide the beer taste drink in which sweet roast fragrance was emphasized, its manufacturing method, and the method of providing sweet roast fragrance to beer taste drink.

  The inventors of the present invention are that the furfuryl methyl sulfide is an indicator component related to the strength of the sweet roasted fragrance, and by adjusting the furfuryl methyl sulfide concentration in the beer-taste beverage, the beer-taste beverage has a sweet roasted fragrance. The strength can be adjusted, and if the furfuryl methyl sulfide concentration in the beer-taste beverage is 90 ppt or more, the strength of the sweet roast aroma possessed by the beer-taste beverage is sufficient, and the overall beer-taste beverage has It has been found that a fragrance (for example, a balance between a sweet roast fragrance and other fragrances) is preferable, and the present invention has been completed.

That is, the present invention includes the following inventions.
(1) A beer-taste beverage containing furfuryl methyl sulfide at a concentration of 90 ppt or more.
(2) The beer-taste beverage according to (1) above, containing furfuryl methyl sulfide at a concentration of 140 ppt or more.
(3) The beer-taste beverage according to (1) or (2), which is a beer-taste fermented beverage.
(4) A method for producing a beer-taste beverage according to any one of (1) to (3), comprising a step of adjusting a furfuryl methyl sulfide concentration in the beer-taste beverage to 90 ppt or more. ,Method.
(5) A method for producing the beer-taste beverage according to (3),
(A) adding a husk-separated roasted malt to the wort after boiling to prepare a pre-fermentation solution; and
(B) A method comprising a step of fermenting the pre-fermentation solution prepared in step (a).
(6) A method for imparting a sweet roasted aroma to a beer-taste beverage, the method comprising a step of adjusting a furfuryl methyl sulfide concentration in the beer-taste beverage to 90 ppt or more.

  ADVANTAGE OF THE INVENTION According to this invention, the beer taste drink in which sweet roast fragrance was emphasized, its manufacturing method, and the method of providing sweet roast fragrance to beer taste drink are provided.

Detailed description of the invention

Beer-taste beverage The beer-taste beverage of the present invention is characterized by containing furfuryl methyl sulfide at a concentration of 90 ppt or more. Furfuryl methyl sulfide is a known compound (CAS 1438-91-1). “Ppt” is a concentration of mass / capacity (w / v), and 1 ppt corresponds to 1 ng / L.

  The beer-taste beverage of the present invention has an enhanced sweet roasted aroma derived from furfuryl methyl sulfide. The furfuryl methyl sulfide concentration in the beer-taste beverage of the present invention is not particularly limited as long as it is 90 ppt or more, and can be appropriately adjusted according to the strength of the sweet roasted aroma required for the beer-taste beverage of the present invention. it can. From the viewpoint of imparting a sweet roast fragrance with sufficient strength to the beer-taste beverage of the present invention, the furfuryl methyl sulfide concentration in the beer-taste beverage of the present invention is preferably 140 ppt or more.

  The upper limit of the furfuryl methyl sulfide concentration in the beer-taste beverage of the present invention is not particularly limited, and can be appropriately adjusted according to the strength of the sweet roasted aroma required for the beer-taste beverage of the present invention. The furfuryl methyl sulfide concentration in the beer-taste beverage of the present invention is preferably 500 ppt or less, more preferably 300 ppt or less.

  The furfuryl methyl sulfide concentration in the beer-taste beverage of the present invention can be measured using, for example, gas chromatography with a mass spectrometer (GC / MS). The measurement using GC / MS can be performed according to the conditions described in Examples described later.

  In the present invention, “beer taste” means that when a beer is produced normally, that is, when a beer is produced based on fermentation by yeast or the like, the beverage exhibits a beer-specific taste and / or aroma. means.

  The beer-taste beverage of the present invention may be an alcoholic beverage or a non-alcoholic beverage. In the present invention, “alcoholic beverage” means a beverage having an alcohol content of 1 degree or more, and “non-alcoholic beverage” means a beverage having an alcohol content of less than 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.

  The beer-taste beverage of the present invention may be a beer-taste fermented beverage manufactured through a fermentation process using yeast or the like, or a beer-taste non-fermented beverage manufactured without going through a fermentation process using yeast or the like. However, it is preferably a beer-taste fermented beverage.

  Examples of the beer-taste fermented beverages include beer, sparkling liquor, beer-style fermented beverages (for example, beverages classified as “other brewed liquors (sparkling) (1)”), liqueurs (for example, sake For example, beverages classified as “liqueur (effervescent) (1)” in the tax law. A beer-taste fermented beverage is given a refreshing feeling by malt beverages produced using wheat and / or malt as raw materials, non-malt beverages produced without using wheat and / or malt as raw materials, carbon dioxide gas, etc. Soft drinks and (i) distilled under reduced pressure or atmospheric pressure to remove alcohol and low-boiling components, or (ii) alcohol and low-molecular components removed with a reverse osmosis (RO) membrane, Any alcohol fermented beverage is included.

  Examples of the beer-taste non-fermented beverage include a completely alcohol-free beverage having an alcohol content of 0.00 v / v%. Beer-taste non-fermented beverages have a refreshing feeling due to malt beverages produced using wheat and / or malt as raw materials, non-malt beverages produced without using wheat and / or malt as raw materials, carbon dioxide gas, etc. Both the soft drinks made and alcohol-containing beverages to which alcohol has been added separately are included.

Production method of beer-taste beverage The beer-taste beverage of the present invention can be produced , for example, by a method comprising a step of adjusting the furfuryl methyl sulfide concentration in the beer-taste beverage to 90 ppt or more.

  The furfuryl methyl sulfide concentration in the beer-taste beverage is not particularly limited as long as it is 90 ppt or more, and can be appropriately adjusted according to the intensity of the sweet roasted aroma required for the beer-taste beverage. From the viewpoint of imparting a sweet roast aroma with sufficient strength to a beer-taste beverage, it is preferable to adjust the furfuryl methyl sulfide concentration to 140 ppt or more.

  The method for adjusting the furfuryl methyl sulfide concentration in the beer-taste beverage is not particularly limited. The furfuryl methyl sulfide concentration in the beer-taste beverage can be adjusted, for example, by adding furfuryl methyl sulfide to an intermediate product in the process of producing the beer-taste beverage. That is, the beer-taste beverage of the present invention can be produced in the same manner as known beer-taste beverages except that furfuryl methyl sulfide is added to the intermediate product.

  As a known method for producing a beer-taste fermented beverage, for example, a fermentation process in which fermentation beer yeast is added to a pre-fermentation liquid prepared from brewing raw materials to ferment the pre-fermentation liquid, and a fermentation liquid obtained in the fermentation process is used. A storage process for storing at low temperature, a filtration process for removing the yeast, insoluble components, etc. by filtering the ripening liquid obtained in the storage process, and filling a filtrate such as a can, bottle, barrel etc. A method comprising a filling step and the like can be mentioned. Furfuryl methyl sulfide can be added to, for example, an intermediate product after the fermentation process (for example, a fermentation liquid obtained in the fermentation process, an aging liquid obtained in the storage process, a filtrate obtained in the filtration process, etc.). .

  As a manufacturing method of a publicly known beer-taste non-fermented beverage, for example, a raw material (for example, wort), a preparation step for preparing additives, a filtration step for filtering the preparation liquid obtained in the preparation step, and a filtration step are obtained. A method including a filling step of filling the obtained filtrate into a container such as a can, a bottle, or a barrel can be mentioned. This method can further include a step (for example, a step of adjusting the final concentration with degassed water, a step of sealing carbon dioxide, etc.) performed in the production of normal beer or sparkling liquor after the blending step. Furfuryl methyl sulfide can be added to the intermediate product at any point in the manufacturing process of the beer-taste non-fermented beverage.

  Other methods for adjusting the furfuryl methyl sulfide concentration in the beer-taste beverage include, for example, a method of adding a furfuryl methyl sulfide source (for example, a natural product containing furfuryl methyl sulfide) to an intermediate product, Examples include a method of concentrating or diluting the product.

When the beer taste drink of the present invention is a beer taste fermented drink, the beer taste drink of the present invention is, for example,
(A) adding a husk-separated roasted malt to the wort after boiling to prepare a pre-fermentation solution; and
(B) It can be produced by a method comprising a step of fermenting the pre-fermentation solution prepared in step (a).
Hereinafter, the step (a) and the step (b) will be described.

Step (a)
Step (a) is a step of preparing a pre-fermentation solution by adding grain separation and roasting malt to the wort after boiling.

  Preparation of the wort used for boiling can be performed according to a conventional method. For example, wort can be prepared by saccharifying a brewing raw material containing malt and water and then filtering. In addition to malt and water, brewing materials include rice, corn, corn, potato, starch, saccharides (eg, liquid sugar) and other secondary materials; nitrogen sources such as protein degradation products and yeast extracts; Additives such as foam / foam improver, water conditioner, fermentation aid, etc .; ungerminated wheat (eg, ungerminated barley (including extracted), ungerminated wheat (including extracted)) 1 type or 2 types or more selected from the above.

  The malt contained in the brewing raw material can be produced by a known malting process (malt grinding, malting, germination, roasting, etc.). The malt contained in the brewing raw material is not particularly limited, and examples thereof include light-colored malt and dark-colored malt (for example, caramel malt and black malt). The malt contained in the brewing raw material may be one type or two or more types. The wheat from which malt is derived is not particularly limited, and examples thereof include barley, wheat, oats, and rye.

  The saccharification method of the brewing raw material is not particularly limited, and examples thereof include an infusion saccharification method and a decoration saccharification method. In addition, the boiling performed by the decoration saccharification method is performed in the wort preparation process, and is distinguished from the wort boiling performed after the wort preparation.

  The boiling of the wort can be performed according to a conventional method. When boiling the wort, hops may be added to the wort. Hops may be in any form such as a hop plant or a part thereof, a pulverized product or a compressed product of the hop plant or a part thereof (for example, granular hop pellets, etc.). Examples of the hop plant part include parts such as buds (female flowers), berries (mature of unfertilized female flowers), leaves, stems, pods and the like. The variety of hop (Humulus lupulus L.) is not particularly limited, and one or more selected from known varieties can be used.

  When adding the husk-separated roasted malt to the wort after boiling, the time point of adding the husk-separated roasted malt is not particularly limited as long as it is after the boiling of the wort. By adding the grain peel separated roasted malt to the wort after boiling, the components of the grain peel separated roasted malt can be extracted into the wort.

  Although the temperature of wort at the time of adding a husk separation roasting malt is not specifically limited, Preferably it is 50-98 degreeC, More preferably, it is 50-90 degreeC. The time for immersing the husk-separated roasted malt in the wort is not particularly limited, but is preferably 10 minutes or more, and more preferably 30 minutes or more. In addition, the upper limit of the time for immersing the husk separated roasted malt in wort is not particularly limited, but is preferably 90 minutes, and more preferably 60 minutes. The ratio of the added weight of the roasted malt separated from the total amount of malt used as the raw material for the wort is not particularly limited, but is preferably 1.5% or more, more preferably 2.0% or more. It is. The upper limit of the ratio of the added weight of the roasted malt separated from the total weight of the malt used as the raw material for the wort is not particularly limited, but is preferably 10.0%, more preferably 5.0. %.

  The husk-separated roasted malt is produced by separating the husk of the malt and roasting the malt from which the husk has been separated. The husk-separated roasted malt may be commercially available or prepared by itself. The barley from which the husk-separated roasted malt is derived is not particularly limited, and examples thereof include barley, wheat, oats, and rye.

  It is preferable that a process (a) includes the process of cooling the wort after boiling. In this case, the addition of the roasted malt peel may be performed before cooling the wort after boiling, may be performed while cooling the wort after boiling, or the wort after boiling Although it may be performed after cooling, it is preferably performed before cooling the wort after boiling. By adding the husk-separated roasted malt before cooling the wort after boiling, the components of the husk-separated roasted malt are easily extracted into the wort.

  The step (a) preferably includes a step of allowing the wort after boiling to stand before the step of cooling the wort after boiling. In this case, it is preferable to add the husk-separated roasted malt during the process of allowing the wort after boiling to stand. Through the process of allowing the wort after boiling to stand, it is possible to precipitate and remove, for example, trout (thermally coagulated product) from the wort after boiling. The mode of standing is not particularly limited as long as precipitation and removal of a trowel (thermally coagulated product) or the like is possible, and examples include standing in a whirlpool.

  It is preferable that a process (a) includes the process of removing husk separation roasting malt. For example, the step (a) includes a step of allowing the wort after boiling to stand, and when the mode of standing is whirlpool standing, by allowing the whirlpool to stand, the husk separated roasted malt is precipitated, Can be removed.

Step (b)
Step (b) is a step of fermenting the pre-fermentation solution prepared in step (a).
Fermentation of the pre-fermentation solution can be performed according to a conventional method. For example, the pre-fermentation liquid can be fermented by adding brewer's yeast for fermentation to the pre-fermentation liquid and storing the fermentation liquid at a low temperature if desired.

  The method comprising the step (a) and the step (b) can further include a filtration step of filtering the fermentation liquid obtained in the step (b) to remove yeast, insoluble components and the like. In addition, the method comprising the steps (a) and (b) includes additives (for example, sweeteners, acidulants, seasonings such as bitters, stabilizers such as dilution water, alcohol, pH adjusters, A fragrance, a pigment, a foam improver, a foam improver, a water quality modifier, and the like) may be further added to the fermentation broth. In addition, when the beer-taste fermented beverage is a non-alcohol fermented beverage, the method comprising the steps (a) and (b) includes (i) distilling at a reduced pressure or normal pressure to remove alcohol and low-boiling components from the fermentation liquid. Or (ii) removing alcohol and low molecular components from the fermentation broth with a reverse osmosis (RO) membrane.

Aroma imparting method The aroma imparting method of the present invention is a method for imparting a sweet roast aroma to a beer-taste beverage, and includes a step of adjusting the furfuryl methyl sulfide concentration in the beer-taste beverage to 90 ppt or more.

The furfuryl methyl sulfide concentration in the beer-taste beverage is not particularly limited as long as it is 90 ppt or more, and can be appropriately adjusted according to the intensity of the sweet roasted aroma required for the beer-taste beverage. From the viewpoint of imparting a sweet roast aroma with sufficient strength to a beer-taste beverage, it is preferable to adjust the furfuryl methyl sulfide concentration to 140 ppt or more.
As a method for adjusting the furfuryl methyl sulfide concentration in the beer-taste beverage, a method similar to the method for producing a beer-taste beverage can be used.

(1) Manufacture of beer-taste fermented beverages (test products 1-4) Then, saccharification was performed by an infusion saccharification method to prepare a charged wort having a sugar content adjusted to 15 degrees. Hops (Harautautradition: Steiner, Germany) were added to the wort and heated with an electric heater to boil. At this time, the boiling strength was controlled to be constant so that the evaporation rate became 10% in 60 minutes.

The wort after boiling was maintained at a temperature of 90 ° C. (heated as necessary) and allowed to stand for 60 minutes. At the time of this stationary, the grain-separated roasted malt (Carafa III (trade name) manufactured by Wireman (Germany)) was added.
The ratio of the weight of the roasted malt separated by 4.5% to the total weight of the malt used as the raw material for wort (light malt weight + dark colored malt weight) is 4.5% (test product 1). It was added so as to be 2.3% (test product 2), 1.5% (test product 3), and 0.9% (test product 4).

  The wort after standing was filtered with a filter paper, and the filtered wort was cooled to about 12 ° C. with ice water. Beer yeast was added to the wort after cooling, and main fermentation for 1 week and post-fermentation for 14 days were performed. It diluted with dilution water (a carbon dioxide gas is included) so that a sugar content might be 12 degree | times, and manufactured the beer taste fermented drink (test products 1-4).

  Commercial products 1 to 4 were prepared as controls.

(2) Sensory evaluation About the test products 1-4 and the commercial products 1-4, the intensity | strength of a sweet roast fragrance | flavor and the comprehensive fragrance were sensorially evaluated by two trained panelists.

The sweet roast fragrance was subjected to sensory evaluation in five stages: 5 (feel strong), 4 (feel slightly strong), 3 (feel), 2 (feel weak), and 1 (not feel).
The overall fragrance was subjected to sensory evaluation in four stages: A (very preferable), B (preferred), C (slightly preferable), and D (not preferable).

(3) Calculation of index component concentration by analysis of aroma components by gas chromatography with mass spectrometer (GC / MS) A GC / MS sample was prepared by the following steps 1 to 3.
Step 1: Samples 1 to 4 and commercially available products 1 to 4 were used as samples, and 40 mL of dichloromethane was added to 30 mL of each sample and mixed vigorously. Centrifugation was carried out, and the dichloromethane layer was collected, and an appropriate amount of anhydrous sodium sulfate was added for dehydration. Then, it concentrated to 10 mL under nitrogen gas spraying.

Step 2: A Discovery Ag-ION (SUPELCO) conditioned in advance with 5 mL of dichloromethane was fully loaded with the sample obtained in Step 1, washed with 10 mL of dichloromethane, 10 mL of methanol, and 50 mL of ultrapure water, and 5% cysteine solution Elute with 20 mL.

Step 3: 75 μL of 10 ppm internal standard substance borneol aqueous solution was added to the eluate, and then 25 mL of dichloromethane was added and mixed vigorously. Centrifugation was carried out, and the dichloromethane layer was collected, and an appropriate amount of anhydrous sodium sulfate was added for dehydration. Then, it concentrated to 250 microliters under nitrogen gas spraying. 5 μL of the sample was subjected to GC / MS analysis under the conditions shown in Table 1. The quantitative value in the GC / MS analysis was calculated as a concentration with ppt as a unit.

(4) Results Table 2 shows the results of sensory evaluation and GC / MS analysis.

(5) Discussion As shown in Table 2, in the test products 1 to 3 having a furfuryl methyl sulfide concentration of 90 to 300 ppt, the intensity of the sweet roast fragrance is 5 (feels strong) or 4 (feels somewhat strong). Yes, the overall aroma was A (very preferred) or B (preferred).

  As shown in Table 2, the strength of the sweet roast fragrance is 3 (feels), 2 (feels weak), or 1 in the test product 4, the commercial product 1 and the commercial product 2 in which the concentration of furfuryl methyl sulfide is less than 90 ppt. (Not felt) and the overall fragrance was C (somewhat preferred) or D (not preferred). In the test product 4, the sweet roast fragrance was 2 (feels weak), but the balance with other fragrances derived from fermentation was poor, and the overall fragrance was C (slightly preferred).

  As shown in Table 2, in the commercial product 3 and the commercial product 4 in which no furfuryl methyl sulfide was detected, the intensity of the sweet roast fragrance was 1 (not felt) and the overall fragrance was D (not preferred). Met.

  From these results, furfuryl methyl sulfide (CAS1438-91-1) is an indicator component related to the intensity of sweet roast aroma, and by adjusting the furfuryl methyl sulfide concentration in the beer-taste beverage, beer-taste beverage The strength of the sweet roasted fragrance of the beer-taste beverage is sufficient, and the strength of the sweet roasted fragrance of the beer-taste beverage is sufficient when the strength of the sweet roasted fragrance in the beer-taste beverage is 90 ppt or more It has been found that the overall aroma that the beverage has (eg, a balance between the sweet roast aroma and other aromas) is preferred.

Claims (6)

A method for imparting a sweet roasted aroma derived from furfuryl methyl sulfide to a beer-taste beverage, measuring the furfuryl methyl sulfide concentration in the beer-taste beverage, and setting the furfuryl methyl sulfide concentration in the beer-taste beverage to 90 ppt or more A method comprising the step of adjusting to: A method for imparting a sweet roasted aroma derived from furfuryl methyl sulfide to a beer-taste beverage, the furfuryl methyl sulfide concentration in the beer-taste beverage is measured, and the furfuryl methyl sulfide concentration in the beer-taste beverage is 140 ppt or more A method comprising the step of adjusting to: The method according to claim 1, wherein the beer-taste beverage is a beer-taste fermented beverage. A method for evaluating a sweet roasted aroma derived from furfuryl methyl sulfide in a beer-taste beverage, wherein when the furfuryl methyl sulfide concentration in the beer-taste beverage is 90 ppt or more, the beer-taste beverage is derived from furfuryl methyl sulfide A method that evaluates to have a sweet roasted aroma. A method for evaluating a sweet roasted aroma derived from furfuryl methyl sulfide in a beer-taste beverage, wherein when the furfuryl methyl sulfide concentration in the beer-taste beverage is 140 ppt or more, the beer-taste beverage is derived from furfuryl methyl sulfide A method that evaluates to have a sweet roasted aroma. The method according to claim 4 or 5, wherein the beer-taste beverage is a beer-taste fermented beverage.