JP6731742B2 - Beer-taste beverage, method for producing beer-taste beverage, and method for improving flavor of beer-taste beverage - Google Patents

Description

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

In recent years, as consumers' tastes and values have diversified, research and development of beer-taste beverages with various flavors have been promoted.

For example, Patent Documents 1 and 2 disclose techniques aiming at reducing malt off-flavor of beer-taste beverages and imparting not only a sufficient sourness but also a gorgeous scent or a light feeling.

Specifically, in Patent Documents 1 and 2, it is premised that the malt ratio of the fermentation raw material is less than 50% by mass, or less than 25% by mass, and the content of linalool is specified while specifying the total content of various acids. A fermented malt beverage having a specified amount is disclosed.

JP, 2015-123027, A JP, 2015-123053, A

The fermented malt beverages disclosed in Patent Documents 1 and 2 collectively contain various acids such as phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid, The total content is specified.

However, the detailed effects of various acids on the flavor of beer-taste beverages are different, and “astringent taste” (astringent taste and sour taste) and “stimulation of sourness” are strong only by specifying the total content of various acids. It may be felt, and in that case, the evaluation as a beer-taste drink is greatly lowered.
In addition, there is a demand for the creation of beer-taste beverages with a taste that can meet the new needs accompanying the diversification of consumers' tastes and values.

Therefore, the present invention can realize a citrusy taste with excellent quality of sourness, further, a beer taste beverage in which astringent taste and stimulation of sourness are suppressed, a method for producing a beer taste beverage, and a beer taste beverage. An object is to provide a method for improving flavor.

The present inventor has conducted a number of experiments focusing on various acids in order to improve the sourness of beer-taste beverages and to give a citrusy taste that can meet new needs. It was As a result, among acids, by controlling the ratio of the content of malic acid and the content of pyruvic acid, while suppressing the astringent taste and stimulation of sourness, impart a citrus sour taste to the beer-taste beverage. The inventors have found out what can be done and have created the present invention.

The above problems can be solved by the following means.
(1) When the content of malic acid is Xmg/L and the content of pyruvic acid is Ymg/L, the value of X/Y is 2.50 to 22.22, and the content of malic acid is 100-400 mg/L, and the content of the said pyruvic acid is 10-60 mg/L, the beer taste drink.
(2) The beer-taste beverage according to 1 above, wherein the value of X/Y is 3.50 to 20.00.
(3) The beer-taste beverage according to 1 or 2 above, wherein the malic acid content is 100 to 300 mg/L.
(4) The beer-taste beverage according to any one of 1 to 3 above, wherein the malic acid content is 150 to 250 mg/L.
( 5 ) The beer taste beverage according to any one of 1 to 4 above, wherein the content of the pyruvic acid is 15 to 50 mg/L.
( 6 ) The beer-taste beverage according to any one of 1 to 5 above, which is beer.
( 7 ) A method for producing a beer-taste beverage, wherein when the malic acid content is Xmg/L and the pyruvic acid content is Ymg/L, the X/Y value is 2.50 to 22.22. A method for producing a beer-taste beverage, comprising the step of setting the content of malic acid to 100 to 400 mg/L and the content of pyruvic acid to 10 to 60 mg/L .
( 8 ) The method for producing a beer taste beverage according to the above 7 , wherein the beer taste beverage is beer.
( 9 ) A method for improving the flavor of a beer-taste beverage, wherein when the malic acid content of the beer-taste beverage is Xmg/L and the pyruvic acid content is Ymg/L, the X/Y value is 2. 50 to 22.22, the malic acid content is 100 to 400 mg/L, and the pyruvic acid content is 10 to 60 mg/L .

According to the beer-taste beverage according to the present invention, since the ratio of the content of malic acid and the content of pyruvic acid is specified within a predetermined range, the quality of sourness is excellent, and the taste is citrus. , Astringent taste and sourness stimulation are suppressed.

According to the method for producing a beer-taste beverage according to the present invention, since it includes a step of setting the ratio of the content of malic acid and the content of pyruvic acid within a predetermined range, the quality of sourness is excellent and citrus-like. It is possible to produce a beer-taste beverage having a good taste and astringent taste and sourness stimulation suppressed.

According to the flavor improvement method of a beer-taste beverage according to the present invention, since the ratio of the content of malic acid in the beer-taste beverage and the content of pyruvic acid is within a predetermined range, the quality of sourness of the beer-taste beverage is determined. It is excellent and has a citrus-like taste, and can suppress the astringent taste and the sourness stimulus.

It is a flowchart explaining the manufacturing method of the beer taste drink which concerns on embodiment of this invention.

Hereinafter, modes (embodiments) for carrying out the beer-taste beverage, the method for producing the beer-taste beverage, and the flavor improving method for the beer-taste beverage according to the present invention will be described.

[Beer-taste beverage]
The beer-taste beverage according to the present embodiment is a beverage in which the value of X/Y falls within a predetermined range when the content of malic acid is Xmg/L and the content of pyruvic acid is Ymg/L.

Here, the beer-taste beverage is a beverage that gives a taste like beer, that is, gives a drinker a feeling of drinking beer.
And, beer-taste beverages having an alcohol content of less than 1% (also represented as "volume/volume %" or "v/v%") (such as beer-taste non-alcoholic beverages and non-alcoholic beer-taste beverages) Called)), and those with an alcohol content of 1% or more (called beer-taste alcoholic beverages, etc.).

Then, the beer-taste alcoholic beverage is a malt fermented beverage such as beer that uses malt as a raw material, sparkling liquor, liqueur (for example, a drink classified as “liqueur (sparkling) (1)” under the Liquor Tax Law), and the like. It may be a beer-taste fermented beverage that does not use wheat or malt as a raw material (for example, a beverage classified as “other brewed sake (sparkling) (1)” under the Liquor Tax Law).

However, since the present invention has obtained favorable results when applied to beer, among the beer-taste beverages, beer is preferable.
Here, beer is an alcoholic beverage having an alcohol content of less than 20%, fermented from malt, hops and water as a raw material, or malt, hops, water and wheat and other articles determined by the Enforcement Order of the Liquor Tax Law. Fermented as a raw material (limited to the total of the weight of the articles specified by the Enforcement Ordinance of the Liquor Tax Law of the raw materials not exceeding 50% of the weight of malt), that is, the malt ratio of the fermented raw material (malt The usage ratio) is 67% by mass or more.

(Malic acid)
Malic acid, which is also called 2-hydroxybutanedioic acid, is abundant in fruits such as apples and grapes.
In the present invention, this malic acid not only improves the acidity of the beer-taste beverage, but also acts synergistically with pyruvic acid, while suppressing the astringent taste and sourness of the beer-taste beverage, while being citrus-like. Enhances the taste.

The content of malic acid is preferably 50 mg/L or more, more preferably 70 mg/L or more, and further preferably 100 mg/L or more. When the content of malic acid is equal to or higher than a predetermined value, the quality of sourness can be further improved and the citrusy taste can be further enhanced.
Moreover, the content of malic acid is preferably 300 mg/L or less, more preferably 250 mg/L or less, and further preferably 200 mg/L or less. When the content of malic acid is not more than the predetermined value, it is possible to more reliably suppress the astringent taste and the sour taste.

The content of malic acid in the beer-taste beverage and the pyruvic acid described below can be measured by an electric conductivity detector.
Specifically, after separating the organic acid from the sample (beer-taste beverage) by ion exclusion chromatography, the organic acid was dissociated by the post-column pH buffer method, and the content of malic acid and pyruvic acid were detected by the conductivity detector. The content of is measured and quantified. As the column, Shim-pack SCR-102H (300×8.0 mm) may be used. Further, 5 mM p-toluenesulfonic acid aqueous solution as a mobile phase, 5 mM p-toluenesulfonic acid aqueous solution as a buffer solution, 100 μM EDTA·2Na, 20 mM Bis-Tris may be used, and the flow rate may be 0.8 mL/min.

(Pyruvic acid)
Pyruvate, also called 2-oxopropionic acid, is recognized to emit a sour odor similar to acetic acid.
In the present invention, this pyruvic acid not only improves the quality of sourness of the beer-taste beverage, but also acts synergistically with malic acid, while suppressing the astringent taste and sourness of the beer-taste beverage, citrus-like. Enhances the taste.

The content of pyruvic acid is preferably 10 mg/L or more, more preferably 15 mg/L or more, even more preferably 20 mg/L or more. When the content of pyruvic acid is equal to or more than a predetermined value, the quality of sourness can be made more excellent and the citrusy taste can be further enhanced.
Further, the content of pyruvic acid is preferably 60 mg/L or less, more preferably 50 mg/L or less, and further preferably 40 mg/L or less. When the content of pyruvic acid is equal to or lower than the predetermined value, it is possible to more reliably suppress the astringent taste and the sour taste.

(Ratio between the content of malic acid and the content of pyruvic acid)
When the content of malic acid is Xmg/L and the content of pyruvic acid is Ymg/L, the value of X/Y is 0.08 or more, preferably 2.50 or more, and 3.50. The above is more preferable. When the value of X/Y is a predetermined value or more, not only the quality of sourness of the beer-taste beverage can be improved, but also the citrus-like taste can be enhanced.
On the other hand, the value of X/Y is 30.00 or less, preferably 20.00 or less, and more preferably 15.00 or less. When the value of X/Y is not more than the predetermined value, it is possible to suppress the astringent taste and the sour taste while enhancing the citrusy taste of the beer-taste beverage.

(Foamability)
The beer-taste beverage according to the present embodiment may be non-foaming, but is preferably foaming. Here, the foaming property in the present embodiment means that the gas pressure at 20° C. is 0.049 MPa (0.5 kg/cm ² ) or more, and the non-foaming property means that the gas pressure at 20° C. is 0. It is less than 049 MPa (0.5 kg/cm ² ).

(Other)
The bitterness value of the beer-taste beverage according to the present embodiment is not particularly limited. In addition, the bitterness value may be that which is derived from a raw material such as hops, or that which is added as a processed hop product.

As the hops, for example, hop pellets pre-crushed and processed into pellets, sieving of lupulin grains in advance during such processing, hop pellets containing a large amount of lupulin, and bitterness of lupulin, hop extract obtained by extracting essential oil, etc. Etc. can be used.
Note that examples of the method for adding hops include, but are not limited to, kettle hopping, late hopping, and dry hopping. Here, kettle hopping refers to adding hops during the temperature rise of the pre-fermentation liquid (wort) or in the early stage of boiling, and late hopping refers to adding hops just before the end of boiling. Further, dry hopping refers to adding hops after the start of the fermentation process.

In addition, as the processed hop product, for example, low hop, hexahop, tetrahop, isoated hop extract and the like can be used. The hop processed product can be added in any one of the pre-fermentation step S1 to the post-fermentation step S3 or in a plurality of steps.

The beer-taste beverage according to the present embodiment is not particularly limited in the content of the wheat-derived extract component or purine.
Here, the wheat-derived extract component may be derived from wheat, and the form of the raw material (wheat-derived raw material) does not matter. Examples of the form of the wheat-derived raw material include wheat, malt and extracts thereof, and these may be used alone or in combination of two or more.
Wheat, malt and their extracts can be obtained by appropriately processing barley, wheat, rye, oats and the like. These wheats have a great influence on the taste and aroma of beer-taste beverages, and when alcohol-fermented, they also serve as a nitrogen source and a carbon source that can be assimilated by yeast.

The wheat used as a wheat-derived raw material means barley, wheat, rye, oats, etc. that do not germinate, and may be threshed, or the state of the grain as it is or crushed to an appropriate size. Can be used in.
Malt used as a wheat-derived raw material means barley, wheat, rye, oats or the like germinated under predetermined conditions, and is used in a germinated state or in a state in which it is crushed to an appropriate size. it can.
The extract derived from malt or malt used as a wheat-derived raw material means a product obtained by extracting predetermined components from malt or malt using water and/or an organic solvent and concentrating the extracted components.

The beer-taste beverage according to the present embodiment can be prepared by adding distilled alcohol, if necessary, in addition to the alcohol obtained by fermenting the wheat-derived raw material.
Examples of the distilled alcohol include various spirits such as shochu, brandy, vodka, whiskey, and alcohol for raw materials. The distilled alcohols may be used alone or in combination of two or more. In addition, in this specification, "spirits" refers to spirits which are distilled liquor, and may be different from spirits under the Liquor Tax Law.

The beer-taste beverage according to the present embodiment is a sweetener, a high-intensity sweetener, an antioxidant, a flavor, an acidulant, a salt, a dietary fiber or the like, which is usually blended as a beverage in a range where the desired effect of the present invention is not impaired. (Hereinafter, it may be referred to as an “additive” as appropriate). Examples of the sweetener include fructose-fructose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen and starch. As the high-intensity sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dultin, stevia, glycyrrhizin, thaumatin, monerin, aspartame, alitame, etc. can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol, etc. can be used. As the acidulant, in addition to the above-mentioned malic acid and pyruvic acid, for example, adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosuccinic acid. Sodium, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, phosphoric acid, etc. Can be used. As the salts, for example, common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product and the like can be used.
And as the above-mentioned additive, those generally commercially available can be used.

(Packed beer taste beverage)
The beer-taste beverage according to the present embodiment can be provided in various containers. By packing beer-taste beverages in various containers, it is possible to suitably prevent quality deterioration due to long-term storage.
The container may be a container that can be sealed, and a so-called can container or barrel container made of metal (made of aluminum or steel) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any commercially available container can be applied. It is preferable to use a metal container because it can completely block gas, moisture, and light rays and can maintain stable quality at room temperature for a long period of time.

As described above, according to the beer-taste beverage according to the present embodiment, since the ratio of the content of malic acid and the content of pyruvic acid is specified within a predetermined range, the quality of sourness is excellent, It has a citrusy taste and suppresses astringent taste and sourness. Further, according to the beer-taste beverage according to the present embodiment, it is possible to exert a preferable flavor as a beer-taste beverage.

[Method for producing beer-taste beverage]
Next, a method for producing a beer-taste beverage according to this embodiment will be described.
As shown in FIG. 1, the method for producing a beer-taste beverage according to this embodiment includes a pre-fermentation step S1, a fermentation step S2, and a post-fermentation step S3.

(Pre-fermentation step S1)
The pre-fermentation step S1 is a step of preparing a pre-fermentation liquid containing a wheat-derived raw material. The pre-fermentation liquid prepared in the pre-fermentation step S1 is not particularly limited as long as it is a solution containing a wheat-derived raw material serving as a nitrogen source and a carbon source that can be assimilated by yeast. The nitrogen source and the carbon source are not particularly limited as long as they can be assimilated by yeast. The nitrogen source that yeast can assimilate is, for example, at least one of amino acids and peptides contained in the wheat-derived raw material. The carbon source that can be assimilated by yeast is, for example, a saccharide contained in a wheat-derived raw material. Since such a wheat-derived raw material has already been described in detail, its description is omitted.

When the pre-fermentation solution contains wheat or a raw material other than wheat, it is preferable to carry out a step of decomposing proteins and/or polysaccharides contained in the pre-fermentation solution with an enzyme (so-called saccharification step). .. Examples of such enzymes include protease and/or amylase. As these enzymes, those contained in wheat or the like may be used, or a pre-purified enzyme may be externally added instead of or in addition to these enzymes.

The pre-fermentation liquid is preferably filtered, and more preferably boiled, before performing fermentation with yeast in the subsequent fermentation step S2. By filtering the pre-fermentation liquid, contaminants can be eliminated and a higher quality beer-taste beverage can be provided. In addition, since the pre-fermentation liquid is boiled, it can be sterilized to be in an aseptic state, so that the alcohol fermentation in the fermentation step S2 can be suitably performed.

(Fermentation process S2)
Fermentation process S2 is a process which adds yeast to a pre-fermentation liquid and performs alcoholic fermentation. In the present embodiment, for example, first, yeast is added to a pre-fermentation solution whose temperature is previously adjusted within a predetermined range (for example, a range of 0 to 40° C.) to prepare a fermentation solution.

The number of yeasts in the fermentation liquid at the start of fermentation can be appropriately adjusted, for example, in the range of 1×10 ^{2 to} 3×10 ⁹ cells/mL, and 1×10 ^{6 to} 3×10 ⁹ cells. It is preferably within the range of /mL.

Next, fermentation is performed by maintaining this fermented liquid at a predetermined temperature for a predetermined time. The temperature of fermentation can be adjusted appropriately, and is, for example, in the range of 0 to 40°C, more preferably in the range of 6 to 25°C.

In the fermentation step S2, further aging may be performed. The aging is performed by further maintaining the fermented liquid after fermentation as described above at a predetermined temperature for a predetermined time. By this aging, insoluble matter in the fermentation liquor can be precipitated to remove turbidity, and the flavor can be improved.

In this way, in the fermentation step S2, a post-fermentation liquid containing ethanol and flavor components produced by yeast can be obtained. The concentration of ethanol (alcohol content) contained in the post-fermentation liquid can be set to, for example, 1 to 20%. When the concentration of ethanol is less than 1%, it can be performed by appropriately adjusting the fermentation conditions such as shortening the fermentation time in the fermentation step S2 or lowering the fermentation temperature. Further, the concentration of ethanol can be made less than 1% by appropriately diluting the post-fermentation liquid having an alcohol content of 1 to 20%.

(Post-fermentation step S3)
The post-fermentation step S3 is a step in which the beer-taste beverage is finally obtained by performing a predetermined treatment on the post-fermentation liquid. Examples of the post-fermentation step S3 include filtration of the post-fermentation liquid obtained in the fermentation step S2 (so-called primary filtration). By this primary filtration, insoluble solids and yeast can be removed from the liquid after fermentation. In the post-fermentation step S3, the post-fermentation liquid may be subjected to microfiltration (so-called secondary filtration). By secondary filtration, various bacteria and residual yeast can be removed from the post-fermentation liquid. Instead of microfiltration, the post-fermentation solution may be heated to sterilize it. The primary filtration, secondary filtration, and heating in the post-fermentation step S3 can be performed by a general facility used when producing a beer-taste beverage.

When it is desired to increase the alcohol content of the post-fermentation liquid, the alcohol described above in the post-fermentation step S3, that is, spirits may be added.
The post-fermentation step S3 also includes the step of filling the above-mentioned container.

It suffices that the beer-taste beverage obtained in the post-fermentation step S3 is manufactured so that the malic acid content, the pyruvic acid content, and the ratio of both substances are within the above-mentioned predetermined ranges. In addition, in order to keep the contents and ratios of both substances within the above-mentioned predetermined range, for example, the temperature of Einmaiche of the pre-fermentation solution in the pre-fermentation step S1 is adjusted, or the yeast used in the fermentation step S2 is You can select it.
Then, when the content of malic acid, the content of pyruvic acid, and the ratio of both substances in the beer-taste beverage obtained in the post-fermentation step S3 are not within the above-described predetermined range, malic acid, pyruvic acid May be added as appropriate.

The beer-taste beverage according to this embodiment may be produced without going through the fermentation step S2. For example, it may be produced by mixing a wheat-derived raw material, hop extract, malic acid, pyruvic acid, an additive and the like.

As described above, according to the method for producing a beer-taste beverage according to the present embodiment, it includes the step of setting the ratio of the content of malic acid and the content of pyruvic acid within a predetermined range, sourness It is possible to produce a beer-taste beverage which is excellent in quality and has a citrus-like taste, and in which the astringent taste and the stimulation of sourness are suppressed. Moreover, according to the method for producing a beer-taste beverage according to the present embodiment, it is possible to produce a beverage that can exhibit a preferable flavor as a beer-taste beverage.

[Method for improving the flavor of beer-taste beverages]
Next, a flavor improving method for a beer-taste beverage according to the present embodiment will be described.
In the beer-taste beverage flavor improving method according to the present embodiment, when the content of malic acid in the beer-taste beverage is Xmg/L and the content of pyruvic acid is Ymg/L, the value of X/Y is 0.08. It is characterized by setting to ~30.00.
The value of X/Y is 0.08 or more, preferably 2.50 or more, and more preferably 3.50 or more. When the value of X/Y is a predetermined value or more, not only the quality of sourness of the beer-taste beverage can be improved, but also the citrus-like taste can be enhanced.
On the other hand, the value of X/Y is 30.00 or less, preferably 20.00 or less, and more preferably 15.00 or less. When the value of X/Y is not more than the predetermined value, it is possible to suppress the astringent taste and the sour taste while enhancing the citrusy taste of the beer-taste beverage.

The malic acid content of the target beer-taste beverage is preferably 50 mg/L or more, more preferably 70 mg/L or more, and even more preferably 100 mg/L or more. The malic acid content of the target beer-taste beverage is preferably 300 mg/L or less, more preferably 250 mg/L or less, and even more preferably 200 mg/L or less.

The content of pyruvic acid in the target beer-taste beverage is preferably 10 mg/L or more, more preferably 15 mg/L or more, even more preferably 20 mg/L or more. The content of pyruvic acid in the target beer-taste beverage is preferably 60 mg/L or less, more preferably 50 mg/L or less, and further preferably 40 mg/L or less.

As described above, according to the flavor improving method for a beer-taste beverage according to the present embodiment, since the ratio of the content of malic acid and the content of pyruvic acid in the beer-taste beverage is within a predetermined range, beer It is possible to improve the sourness of the taste beverage to give it a citrusy taste and to suppress the astringent taste and the sourness. Further, according to the beer-taste beverage flavor improving method according to the present embodiment, the beer-taste beverage flavor can be made preferable.

The beer-taste beverage according to the present embodiment, the method for producing a beer-taste beverage, and the flavor improving method for a beer-taste beverage, the characteristics and conditions not explicitly stated, may be any conventionally known one, the characteristics or It goes without saying that the present invention is not limited as long as the effects obtained depending on the conditions are exhibited.

Next, the beer-taste beverage, the method for producing the beer-taste beverage, and the flavor improving method for the beer-taste beverage according to the present invention will be described by exemplifying Examples that satisfy the requirements of the present invention and Comparative Examples that do not.

[Reference example]
First, in Reference Example, when malic acid and pyruvic acid are contained alone, the effect of the content of each substance on the flavor of a beer-taste beverage is confirmed.

(Sample preparation)
A sample was prepared by adding malic acid (manufactured by Wako Pure Chemical Industries, Ltd.) and pyruvic acid (manufactured by Wako Pure Chemical Industries, Ltd.) to carbonated water so as to have the contents shown in Table 1.

[Test contents: Reference example]
For each sample produced by the above-mentioned method, three well-trained specialized panels were in accordance with the following evaluation criteria: "quality of sourness", "citrus", "stimulating", "astringent taste", "general taste". For “evaluation”, an independent score was given in a 5-level evaluation of 1 to 5 points, and the average value was calculated.

(Sourness quality: Evaluation criteria)
5 points: The quality of sourness is very excellent.
4 points: Excellent quality of sourness.
3 points: Good quality of sourness.
2 points: The quality of the sourness is slightly poor.
1 point: Poor sourness.
In addition, the "quality of sourness" was evaluated in detail when the sourness was mild (high evaluation) and when the sourness was rough was evaluated as poor (low evaluation).

(Citrus-like: evaluation criteria)
5 points: Very strong citrusy taste.
4 points: Strong citrus taste.
3 points: It tastes like citrus.
2 points: Slightly citrusy taste.
1 point: No citrusy taste.

(Stimulating: Evaluation criteria)
5 points: Sour taste is very strong.
4 points: Sour taste is strong.
3 points: Sour taste is felt.
2 points: Slight taste of sourness is felt.
1 point: Stimulation of acidity is not felt.

(Astringent taste: Evaluation criteria)
5 points: Very strong astringency and miscellaneous taste.
4 points: Strong astringency and miscellaneous taste.
3 points: There is astringency and miscellaneous taste.
2 points: There is a slight astringency and minor taste.
1 point: There is no astringency or harshness.

(Comprehensive evaluation: Evaluation criteria)
5 points: Very suitable flavor as a beer-taste beverage.
4 points: The flavor is quite suitable as a beer-taste beverage.
3 points: Flavor suitable as a beer-taste beverage.
2 points: The flavor is unsuitable as a beer-taste beverage.
1 point: The flavor is considerably unsuitable as a beer-taste beverage.

Table 1 shows the standard of each sample and the results of each evaluation.
In the table, "content of malic acid/content of pyruvic acid" is shown as "X/Y".

(Examination of test results: Reference example)
As is clear from confirmation of the results of Samples 1-1 to 1-6, it was confirmed that as the pyruvic acid content increased, the quality of sourness improved little by little. However, it was confirmed that there was no citrusy taste and the overall evaluation was not good.
As is clear from the results of Samples 1-7 to 1-12, it was confirmed that as the malic acid content increased, the quality of sourness improved little by little. However, it was confirmed that the citrusy taste was not too slight and the overall evaluation was not good.

[Example 1]
Next, in Example 1, when the ratio of the content of malic acid to the content of pyruvic acid was changed, the effect of this ratio on the flavor of the beer-taste beverage is confirmed.

(Sample preparation)
A sample was prepared by adding malic acid (manufactured by Wako Pure Chemical Industries, Ltd.) and pyruvic acid (manufactured by Wako Pure Chemical Industries, Ltd.) to carbonated water so as to have the contents shown in Table 2.

[Test content and evaluation criteria: Example 1]
The test contents and evaluation criteria of “quality of sourness”, “citrus fruity”, “stimulating”, “astringent taste”, and “overall evaluation” performed on each sample are the same as those of the reference example.

Table 2 shows the standard of each sample and the results of each evaluation.

(Examination of test results: Example 1)
Samples 2-1 to 2-6 are results when the content of pyruvic acid was fixed and the content of malic acid was changed.
As is clear from confirming these results, in Samples 2-2 to 2-6 (particularly Samples 2-3 to 2-6), the content ratios of both substances are within the predetermined range, It was confirmed that not only “quality of sourness”, “citrusy”, “stimulating”, “astringent taste”, but also “comprehensive evaluation” could be obtained.
On the other hand, since Sample 2-1 did not contain malic acid, it was confirmed that not only the evaluations of “quality of sourness” and “citrus-like” were not good, but also “total evaluation” was not so good. It was

Samples 2-7 to 2-11 are the results when the content of malic acid was fixed and the content of pyruvic acid was changed.
As is clear from confirming these results, in Samples 2-8 to 2-11 (especially Samples 2-8 to 2-10), the content ratios of both substances were within the predetermined range, It was confirmed that not only “quality of sourness”, “citrusy”, “stimulating”, “astringent taste”, but also “comprehensive evaluation” could be obtained.
On the other hand, since Sample 2-7 did not contain pyruvic acid, it was confirmed that not only the evaluations of “quality of sourness” and “citrus” were not good, but also “total evaluation” was not good. It was

As described above, from the results of Example 1, by setting the ratio of the content of malic acid to the content of pyruvic acid within a predetermined range, "quality of sourness", "citrus-like", "stimulating", "astringent" It was found that not only "miscellaneous taste" but also "comprehensive evaluation" can be evaluated.

[Example 2]
Next, in Example 2, it is confirmed whether the desired effect can be obtained even when the present invention is applied to beer.

(Sample preparation)
Samples 3-1 and 3-2 regarding beer were prepared according to the above-described manufacturing method. Then, the temperature of the Einmaiche in the above-described production method was controlled, and for sample 3-2, malic acid (manufactured by Wako Pure Chemical Industries, Ltd.) was further added, and the content of each substance was as shown in Table 3. Was prepared. The detailed contents of malic acid and pyruvic acid in the sample are the values measured by the method described above.
And in each of Samples 3-1, 3-2, the alcohol content was 5.0% and the malt ratio (malt usage ratio) was 100%.

[Test contents and evaluation criteria: Example 2]
The test contents and evaluation criteria of “quality of sourness”, “citrus fruity”, “stimulating”, “astringent taste”, and “overall evaluation” performed on each sample are the same as those of the reference example.

Table 3 shows the standard of each sample and the results of each evaluation.

(Study of test results: Example 2)
As is clear from confirmation of the results of Sample 3-1, since the ratio of the content of malic acid to the content of pyruvic acid is within the predetermined range, "quality of sourness", "citrus-like", It was confirmed that not only "stimulating" and "astringent taste", but also "comprehensive evaluation" was very good.

As described above, from the results of Example 2, even in the case of beer, not only "quality of sourness", "citrus-like", "stimulating", "astringent taste" but also "general taste" can be obtained if the requirements of the present invention are satisfied. It was found that "Evaluation" also gave a very good evaluation.

S1 Fermentation process S2 Fermentation process S3 Fermentation process

Claims (9)

When the content of malic acid is Xmg/L and the content of pyruvic acid is Ymg/L, the value of X/Y is 2.50 to 22.22, and the content of malic acid is 100 to 400mg. /L, and the content of the pyruvic acid is 10 to 60 mg/L, a beer-taste beverage. The beer-taste beverage according to claim 1, wherein the value of X/Y is 3.50 to 20.00. The beer-taste beverage according to claim 1 or 2, wherein the malic acid content is 100 to 300 mg/L. Beer-taste beverage according to any one of claims 1 to 3 content of the malic acid is 0.99 250 mg / L. Content of the said pyruvic acid is 15-50 mg/L, The beer taste drink of any one of Claims 1-4 . The beer-taste beverage according to any one of claims 1 to 5 , which is beer. A method for producing a beer-taste beverage,
When the content of malic acid is Xmg/L and the content of pyruvic acid is Ymg/L, the value of X/Y is 2.50 to 22.22 and the content of malic acid is 100 to 400 mg/L. And a method for producing a beer-taste beverage, which comprises the step of setting the content of pyruvic acid to 10 to 60 mg/L . The method for producing a beer-taste beverage according to claim 7 , wherein the beer-taste beverage is beer. A method for improving the flavor of a beer-taste beverage,
When the malic acid content of the beer-taste beverage is Xmg/L and the pyruvic acid content is Ymg/L, the X/Y value is 2.50 to 22.22, and the malic acid content is A method for improving the flavor of a beer-taste beverage , wherein the content of pyruvic acid is 100 to 400 mg/L and the content of the pyruvic acid is 10 to 60 mg/L .

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