JP6674577B1 - Beer taste beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To develop a new beer-taste beverage (for example, a beer-taste beverage having an improved complexity of good taste and an improved balance of refreshing feeling). SOLUTION: A beer-taste beverage having a malt ratio of 50% by mass or more and 100% by mass or less, an external fermentation degree of 105% or more, and a content of pyroglutamic acid of 35% by mass or more. [Selection diagram] None

Description

  The present invention relates to a beer-taste beverage.

BACKGROUND ART Conventionally, various beer-taste beverages have been studied and provided according to diversified tastes of recent consumers.
For example, Patent Document 1 discloses a beer-taste beverage containing 0.3 to 5 ppm quassin and / or 0.5 to 5 ppm quinine for the purpose of providing a beer-taste beverage having beer-like bitterness and sharpness. Are listed.

JP 2017-6077 A

  Under such circumstances, there is a demand for a novel beer-taste beverage (for example, a beer-taste beverage in which the balance of high-quality taste and the balance of exhilaration are improved).

The present invention provides a beer taste beverage in which the malt ratio, the degree of appearance fermentation, and the content of pyroglutamic acid have been adjusted to predetermined ranges.
That is, the present invention includes the following aspects of the invention.
[1]
Malt ratio is 50% by mass or more and 100% by mass or less,
Appearance fermentation degree is 100% or more,
A beer-taste beverage having a pyroglutamic acid content of 35 mass ppm or more.
[2]
The beer-taste beverage according to the above [1], wherein the beer-taste beverage is beer.
[3]
A method for producing a beer-taste beverage having a malt ratio of 50% by mass or more and 100% by mass or less, an appearance fermentation degree of 100% or more, and a pyroglutamic acid content of 35% by mass or more,
A method for producing a beer-taste beverage, comprising the following steps (1) and (2).
Step (1): a step of preparing a fermentation raw material liquid by saccharifying a mixture containing water and malt.
Step (2): a step of adding yeast to the fermentation raw material liquid to perform alcohol fermentation.
[4]
The method for producing a beer-taste beverage according to the above [3], comprising a step of adjusting the content of pyroglutamic acid.

  The beer-taste beverage according to a preferred embodiment of the present invention can be a refreshing beverage having a high-quality taste and complexity.

1. Beer-Taste Beverage As used herein, "beer-taste beverage" refers to an alcohol-containing or non-alcoholic carbonated beverage having a beer-like flavor. That is, the beer-taste beverage of the present specification includes any carbonated beverage having a beer flavor unless otherwise specified.
Therefore, "beer taste drink" includes malt, hops, and water as raw materials, not only beer, which is a malt fermented drink obtained by fermenting these with yeast, but also esters and higher alcohols (for example, acetic acid). Carbonated drinks to which beer flavors including isoamyl, ethyl acetate, n-propanol, isobutanol, acetaldehyde) and the like are added.
The types of beer-taste beverages include, for example, beer-taste beverages having an alcohol content of 1 (v / v)% or more and beer-taste beverages having an alcohol content of less than 1 (v / v)%.

The alcohol content of the beer taste drink is not particularly limited, but is preferably 1 to 20 (v / v)%, more preferably 2 to 17 (v / v)%, and further preferably 3 to 15 (v / v). %, And still more preferably 4.5 to 10 (v / v)%.
In this specification, the alcohol content is represented by a percentage ((v / v)%) on a volume / volume basis. Further, the alcohol content of the beverage can be measured by any known method, and for example, can be measured by a vibratory densitometer.

  The beer-taste beverage of the present invention has a malt ratio of 50% by mass or more and 100% by mass or less, an appearance fermentation degree of 100% or more, and a pyroglutamic acid content of 35% by mass or more.

A beer-taste beverage having a high malt ratio of 50% by mass or more has good taste, but the higher the malt ratio, the lower the refreshing sensation.
Therefore, in the beer-taste beverage of the present invention, the saccharification conditions and the fermentation conditions are adjusted so that the appearance fermentation degree becomes 100% or more in order to improve the refreshing feeling. As a result, the exhilaration was improved, but on the other hand, it was found that a beer-taste beverage having a higher appearance fermentation degree had a monotonous taste. Therefore, in the beer taste beverage of the present invention, the content of pyroglutamic acid is adjusted to be 35 mass ppm or more in order to further impart complexity of taste.
In other words, in the beer-taste beverage of the present invention, by adjusting the malt ratio, the appearance fermentation degree, and the content of pyroglutamic acid, a high-quality taste can be given complexity, and a refreshing beverage can be obtained.

The malt ratio of the beer-taste beverage of the present invention is 50% by mass or more and 100% by mass or less, but may be 60% by mass or more and 100% by mass or 70% by mass or more and 100% by mass or less. , 80% by mass or more and 100% by mass or less, or 90% by mass or more and 100% by mass or less.
In the present specification, the “malt ratio” means a value calculated on April 1, 2018 in accordance with the Liquor Tax Law and the Interpretation of Interpretation of Laws and Regulations Related to Liquor Administration on the construction day.

  The appearance fermentation degree of the beer-taste beverage of the present invention is 100% or more, but from the viewpoint of a beer-taste beverage having an improved refreshing feeling, preferably 103% or more, more preferably 105% or more, and still more preferably. It is at least 108%, more preferably at least 110%, and usually at most 120%.

In the present specification, the term “appearance fermentation degree” means a ratio of a sugar concentration that can be consumed by a yeast as a nutrient for alcohol fermentation, among a total sugar concentration contained in a liquid before fermentation. For example, the appearance fermentation degree AA of the beer taste beverage of the present invention can be calculated from the following equation (1).
Formula (1): AA (%) = 100 × (P−Es) / P
In the above formula (1), "P" is an original wort extract, and the method described in "BCOJ Beer Analysis Method (Japan Brewery Association Fermentation, edited by Beer Brewing Association, November 1, 2004)" Can be measured.
"Es" indicates an external extract of a beer taste beverage. The appearance extract can be calculated from the following formula (2), for example, as described in “BCOJ Beer Analysis Method (Japan Brewery Association Fermentation, edited by Beer Brewing Association, revised on November 1, 2004)”. .
Formula (2): Es = −460.234 + 662.649 × D−202.414 × D ²
(In the formula (2), D is the specific gravity of the degassed beer taste beverage.)
In addition, since the appearance extract "Es" may be a negative value depending on D in the above formula (2), the calculated appearance fermentation degree may exceed 100%.

  The value of the degree of fermentation in appearance of a beer-taste beverage can be controlled by, for example, adjusting the saccharification conditions, the use of enzymes for saccharifying the raw materials, and the types and amounts of the raw materials. For example, if the saccharification time is lengthened, the sugar concentration that can be used by yeast can be increased, and the degree of appearance fermentation can be increased.

In addition, the content of pyroglutamic acid in the beer-taste beverage of the present invention is 35 mass ppm or more based on the total amount (100 mass%) of the beer-taste beverage, but the taste is further complicated while maintaining a refreshing feeling. From the viewpoint of making a beer taste beverage to which is imparted, preferably 40 mass ppm or more, more preferably 45 mass ppm or more, further preferably 50 mass ppm or more, more preferably 65 mass ppm or more, particularly preferably 80 mass ppm. That's it.
In addition, from the viewpoint of obtaining a beer-taste beverage with a harmonious flavor, the content of pyroglutamic acid is preferably 500 ppm by mass or less, more preferably 400 ppm by mass, based on the total amount (100% by mass) of the beer-taste beverage. The content is more preferably 300 ppm by mass or less, and still more preferably 200 ppm by mass or less.

  In the present specification, the “content of pyroglutamic acid” is measured, for example, using an analyzer such as an HPLC (high performance liquid chromatography) organic acid analysis system (apparatus name: Prominence, manufactured by Shimadzu Corporation). Can be.

The beer-taste beverage of one embodiment of the present invention may further contain cereal-derived spirits for adjusting the alcohol content.
Here, the spirits are barley, rice, buckwheat, cereals such as corn, malt or saccharified using an enzyme agent as necessary, fermentation using yeast, and then liquor obtained by further distillation. means.
However, it is preferable that the beer-taste beverage of one embodiment of the present invention does not contain spirits from the viewpoint of having a high-quality taste and a beer-like beer-taste beverage.

In addition, from the same viewpoint as described above, the beer-taste beverage of one embodiment of the present invention is preferably beer.
In the present specification, "beer" refers to a beverage obtained by fermenting malt, hops, and water as raw materials using yeast, and specifically, April 1, 2018 It is defined by the liquor tax law on the date of construction and the Interpretation Circular of the Liquor Administration Law.

  The color of the beer taste beverage of one embodiment of the present invention is not particularly limited, but may be amber or golden like ordinary beer, black like black beer, or colorless and transparent, or a coloring agent. A desired color may be imparted by adding such a component. The color of the beer-taste beverage can be determined by the naked eye, but may be defined by total light transmittance, chromaticity, or the like.

  Although the pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, it is preferably 2.0 to 4.5, more preferably 3.0 to 4.5. When the pH of the beer taste beverage is 4.5 or less, the generation of microorganisms can be suppressed, and when the pH is 2.0 or more, the flavor of the beverage is easily improved.

  The beer-taste beverage of one embodiment of the present invention may be in a form in which the beverage is packed in a container, and examples of the container include, for example, a bottle, a plastic bottle, a can, or a keg, and particularly easy to carry. In view of that, a can, a bottle, and a plastic bottle are preferable.

2.1 Raw Materials The main raw materials of the beer-taste beverage according to one embodiment of the present invention are water and malt, but hops are preferably used. In addition, a sweetener, a water-soluble dietary fiber, a bittering agent or a bittering agent is used. , An antioxidant, a fragrance, an acidulant, and the like.
Pyroglutamic acid may be appropriately blended so that the content of pyroglutamic acid falls within the above range.

Malt refers to barley, wheat, rye, oats, oats, oats, oats, and other wheat seeds that have been germinated, dried, and rooted. You may.
In one embodiment of the present invention, barley malt is preferably used. Barley malt is one of the most commonly used malts as a raw material for Japanese beer taste beverages. Barley includes types such as two-row barley and six-row barley, and any type may be used. Further, besides normal malt, colored malt and the like can be used. When using color malt, different types of color malt may be used in appropriate combination, or one type of color malt may be used.

Also, grains other than malt may be used together with malt.
Examples of such grains include wheat (barley, wheat, rye, oats, oats, oats, oats, etc.), rice (white rice, brown rice, etc.), corn, corn, potatoes which do not fall under malt. , Beans (soybeans, peas and the like), buckwheat, sorghum, millet, barley, and starch obtained therefrom, and extracts (extracts) thereof.

Examples of the form of the hop used in one embodiment of the present invention include a pellet hop, a powder hop, and a hop extract. In addition, processed hops such as isomerized hops and reduced hops may be used.
The amount of hop added is appropriately adjusted, but is preferably 0.0001 to 1% by mass based on the total amount of the beverage.

Examples of the sweetener include commercially available saccharified liquid obtained by degrading cereal-derived starch with an acid or an enzyme, commercially available sugars such as starch syrup, sugars of three or more sugars, sugar alcohols, natural sweeteners such as stevia, artificial sweeteners and the like. No.
The form of these saccharides may be a liquid such as a solution or a solid such as a powder.
In addition, there are no particular restrictions on the types of starch raw material grains, the starch purification method, and the processing conditions such as hydrolysis with enzymes and acids. For example, a saccharide having a higher maltose ratio may be used by appropriately setting the conditions of hydrolysis by an enzyme or an acid. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, and a solution (sugar solution) thereof can also be used.
Examples of the artificial sweetener include aspartame, acesulfame potassium (acesulfame K), sucralose, and the like.

  Examples of the water-soluble dietary fiber include, for example, indigestible dextrin, polydextrose, guar gum decomposition product, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, and the like, from the viewpoint of versatility such as stability and safety. Preferred is indigestible dextrin or polydextrose.

In a beer taste beverage, the bitterness is preferably imparted by hops or the like, but a bittering agent or a bittering agent may be used.
The bittering agent or bittering agent is not particularly limited, and those used as a bittering agent in ordinary beer and low-malt beer can be used. , Mannentake, Laurel, Mannentake, Kwashin, Citrus extract, Nigaki extract, Coffee extract, Tea extract, Bitter gourd extract, Lotus germ extract, Kidachi aloe extract, Mannen wax extract, Reishi extract, Laurel extract, Sage extract, caraway extract and the like.

  The antioxidant is not particularly limited, and those used as antioxidants in ordinary beer and low-malt beer can be used, and examples thereof include ascorbic acid, erythorbic acid, and catechin.

The flavor is not particularly limited, and a general beer flavor can be used. The beer flavor is used for imparting a beer-like flavor, and includes brewing components generated by fermentation.
The beer-taste beverage contains ethyl acetate produced by alcohol fermentation, and the ethyl acetate has a function as a flavor. Therefore, when alcohol fermentation is involved in the process of producing a beer-taste beverage, it is not particularly necessary to separately add a beer flavor, but a beer flavor may be added as desired.
Examples of beer flavors other than ethyl acetate include esters and higher alcohols, and specific examples include isoamyl acetate, n-propanol, isobutanol, and acetaldehyde.

The acidulant is not particularly limited as long as it is a substance having a sour taste.For example, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta lactone, or a mixture thereof Salts.
Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid or salts thereof are preferable, and phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid or those Are more preferred.
These acidulants may be used alone or in combination of two or more.

2.2 Carbon dioxide The carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention may be carbon dioxide contained in raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide. You may.
When alcohol fermentation is involved in the process of producing a beer-taste beverage, the carbon dioxide gas generated by alcohol fermentation can be used as it is, but the amount of carbon dioxide gas may be adjusted by appropriately adding carbonated water.

The amount of carbon dioxide contained in the beer taste beverage of one embodiment of the present invention is represented by the carbon dioxide pressure of the beverage, but this is not particularly limited as long as the effects of the present invention are not hindered. Typically, the upper limit of the carbon dioxide gas pressure of beverage 5.0 kg ^/ cm 2, was 4.5 kg / cm ^2, or 4.0 kg / cm ^2, the lower limit is 0.20kg ^/ cm 2, 0.50kg ^/ cm ² or 1.0 kg / cm ² , and any of these upper and lower limits may be combined. For example, carbon dioxide gas pressure of the beverage, 0.20 kg / cm ² or more 5.0 kg / cm ² or less, 0.50 kg / cm ² or more 4.5 kg / cm ² or less, or, 1.0 kg / cm ² or more 4. It may be 0 kg / cm ² or less.
In the present specification, the gas pressure refers to the gas pressure in a container, except for a special case.
The pressure is measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C. to a gas pressure gauge, once opening the stopcock of the gas pressure gauge, removing gas, closing the stopcock again, Can be measured using a method in which the pointer is swung to read a value when the pointer reaches a certain position, or using a commercially available gas pressure measuring device.

2.3 Other Additives Various additives may be added to the beer-taste beverage of one embodiment of the present invention, as needed, as long as the effects of the present invention are not impaired.
Examples of such additives include colorants, foam-forming agents, fermentation promoters, yeast extracts, protein-based substances such as peptide-containing substances, and seasonings such as amino acids.
The coloring agent is used for giving a beverage a beer-like color, and a caramel pigment or the like can be used. The foam-forming agent is used to form a beer-like foam in the beverage or to retain the foam of the beverage, and is a plant-extracted saponin-based substance such as soybean saponin or quilaya saponin, or a plant such as corn or soybean. Protein and peptide-containing substances, protein-based substances such as bovine serum albumin, yeast extract, and the like can be used as appropriate.
The fermentation promoter is used to promote fermentation by yeast, and for example, a yeast extract, a bran component such as rice or wheat, a vitamin, a mineral agent and the like can be used alone or in combination.

2.4 Method for producing beer-taste beverage As a method for producing a beer-taste beverage of one embodiment of the present invention, any method may be used as long as it has a step of adding yeast to a raw material containing water and malt and performing alcohol fermentation. Specifically, a method having the following steps (1) and (2) is exemplified.
Step (1): a step of preparing a fermentation raw material liquid by saccharifying a mixture containing water and malt.
Step (2): a step of adding yeast to the fermentation raw material liquid to perform alcohol fermentation.

  Note that in one embodiment of the present invention, from the viewpoint of producing a beer-like beer-like beverage having a good taste, it is preferable not to include a step of adding spirits derived from grains.

In one embodiment of the present invention, it is preferable to include a step of adjusting the content of pyroglutamic acid to the above range.
This step may be performed on the mixture before the saccharification treatment in the step (1) or the fermentation raw material liquid after the saccharification treatment, and the fermentation raw material liquid before the alcohol fermentation or the alcohol fermentation with the yeast in the step (2) added. It may be performed on a later fermented liquid.
In addition, as a method for adjusting the content of pyroglutamic acid, a method of directly mixing pyroglutamic acid may be used, or a method using a raw material from which pyroglutamic acid can be extracted may be used. When the content of pyroglutamic acid is too large, the content may be adjusted by adding water.

  Further, the degree of appearance fermentation of the obtained beer taste beverage is adjusted to a desired range by appropriately adjusting the conditions of the saccharification treatment in step (1) and the alcohol fermentation in step (2) as follows, for example. can do.

<Step (1)>
Step (1) is a step of preparing a fermentation raw material liquid by saccharifying a mixture containing water and malt.
The mixture is adjusted so that the malt ratio is 50% by mass or more and 100% by mass or less.
As a method for preparing a fermentation raw material liquid, a method of adding raw materials such as water and malt to a charging pot or a charging tank, adding an enzyme such as amylase as needed to prepare a mixture, and then performing a saccharification treatment is used. No. Thereafter, the obtained fermentation raw material liquid is preferably filtered and boiled, and a solid content such as coagulated protein is removed in a clarification tank.

The mixture subjected to the saccharification treatment may contain hops, dietary fiber, sweeteners, antioxidants, bittering agents, flavors, acidulants, pigments, etc., in addition to water and malt.
These may be added before the saccharification treatment is performed, may be added during the saccharification treatment, or may be added after the saccharification treatment is completed. These may be added after the alcohol fermentation in the next step.

In this step, the mixture to which the raw materials have been added is heated to saccharify the starch as the raw materials.
The temperature and time of the saccharification treatment are appropriately adjusted depending on the type of malt used, the malt ratio, water and raw materials other than malt, the type and amount of enzyme used, and the like. In one embodiment of the present invention, the temperature of the saccharification treatment is preferably 55 to 75 ° C., and the time of the saccharification treatment is preferably 30 to 240 minutes, from the viewpoint of adjusting the degree of appearance fermentation of the beer taste beverage.

<Step (2)>
Step (2) is a step in which yeast is added to the fermentation raw material liquid obtained by the saccharification treatment in step (1), and alcohol fermentation is performed. Through this step, a beer-taste beverage having an appearance fermentation degree of 100% or more is obtained.

  The yeast used in this step can be appropriately selected in consideration of the type of the fermented beverage to be produced, the desired flavor, fermentation conditions, and the like. Good.

The yeast may be added to the stock solution as a yeast suspension, or a slurry obtained by concentrating yeast by centrifugation or sedimentation may be added to the stock solution. After centrifugation, the supernatant may be completely removed and added. The amount of yeast to be added to the stock solution can be set as appropriate, but is, for example, about 5 × 10 ⁶ cells / ml to about 1 × 10 ⁸ cells / ml.

  The fermentation conditions for alcohol fermentation can be set as appropriate, but from the viewpoint of adjusting the degree of fermentation of the beer taste beverage, the fermentation temperature is preferably 5 to 25 ° C. In addition, the appearance fermentation degree of the beer taste beverage can be adjusted by appropriately setting the type, amount and timing of addition of polysaccharide-degrading enzymes such as transglucosidase, and, if necessary, during the fermentation process. The temperature (heating or cooling) or pressure of the fermentation liquid may be changed.

  After the alcohol fermentation, the yeast may be removed with a filter or the like, and if necessary, additives such as water, flavors, acidulants, and pigments may be added. Further, an operation of adjusting the content of pyroglutamic acid to the above range may be performed.

The beer-taste beverage thus obtained is filled in a predetermined container and distributed as a product on the market.
The method for packing beer-taste beverages is not particularly limited, and a container-packing method well-known to those skilled in the art can be used. By the container filling step, the beer taste beverage is filled and sealed in the container. In the container filling step, a container of any form and material may be used, and examples of the container are as described above.

  Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

Examples 1 to 6, Comparative Examples 1 to 4
<Preparation of beverage>
After pulverized barley malt and polysaccharide-degrading enzyme were put into a charging tank containing 40 L of warm water held at 52 ° C., they were kept at 52 ° C. for 30 minutes, then at 65 ° C. for 40 minutes, and further at 76 ° C. for 5 minutes. After raising the temperature step by step to maintain a saccharified solution, the resultant was filtered to remove malt cake, thereby obtaining wort. Sucrose was added to the obtained wort so that the malt ratios shown in Tables 1 and 2 were obtained, and hops were further added, followed by boiling. The boiled wort is subjected to solid-liquid separation treatment, the obtained clear wort is cooled, yeast is added, and the fermentation temperature and fermentation time, the amount and timing of addition of polysaccharide-degrading enzymes such as transglucosidase are adjusted. The resulting beverage was adjusted so as to have the fermentation degree shown in Tables 1 and 2 to obtain a fermented liquid. Then, the fermentation liquor was filtered, and pyroglutamic acid was added so as to have the contents shown in Tables 1 and 2, to obtain a test beverage.

<Sensory evaluation>
For the obtained beverage, five panelists who have been trained on a daily basis rated 5 (maximum value) to 1 (minimum value) for the “complexity of taste” and “exhilaration” of each beverage based on the following score criteria. Value), the score was evaluated in increments of 0.1, and the average of the scores of the five panelists was calculated. The results are shown in Tables 1 and 2.
At the time of evaluation, samples conforming to the following criteria “5”, “4”, “3”, “2”, and “1” were prepared in advance, and the standards were standardized among the panelists. Also, in any of the sensory evaluations in Tables 1 and 2, no difference in score value of 2.0 or more between panelists was confirmed for the same beverage.
[Taste complexity score criteria]
-"5": I feel the complexity of very good taste.
-"4": Feel the complexity of good taste.
-"3": The taste is complicated.
-"2": The taste is slightly complicated, but is monotonous.
"1": The taste is monotonous.
[Score criteria for exhilaration]
-"5": There is a very good refreshing feeling.
-"4": There is a good refreshing feeling.
"3": Refreshing feeling.
-"2": The stimulation is weak, and the refreshing feeling is not felt much.
-"1": There is almost no irritation and no exhilaration.

As shown in Table 1, the beers prepared in Examples 1 to 6 were excellent in the balance between the complexity of taste and the refreshing sensation, and both were good. On the other hand, from Table 2, the beverages prepared in Comparative Examples 1 to 4 were inferior in taste complexity or refreshing feeling.

Claims (4)

Malt ratio is 50% by mass or more and 100% by mass or less,
Appearance fermentation degree is 100% or more,
A beer-taste beverage having a pyroglutamic acid content of 35 mass ppm or more.   The beer-taste beverage according to claim 1, wherein the beer-taste beverage is beer. A method for producing a beer-taste beverage having a malt ratio of 50% by mass or more and 100% by mass or less, an appearance fermentation degree of 100% or more, and a pyroglutamic acid content of 35% by mass or more,
A method for producing a beer-taste beverage, comprising the following steps (1) and (2).
Step (1): a step of preparing a fermentation raw material liquid by saccharifying a mixture containing water and malt.
Step (2): a step of adding yeast to the fermentation raw material liquid to perform alcohol fermentation. The method for producing a beer-taste beverage according to claim 3, comprising a step of adjusting the content of pyroglutamic acid.