JP6847594B2 - Unfermented beer-taste beverage with a beer-like aroma - Google Patents

Description

The present invention relates to an unfermented beer-taste beverage having a beer-like aroma and a method for producing the same.

In the field of beer-taste alcoholic beverages, various technologies have been developed so that the taste and aroma peculiar to beer can be felt even when the amount of malt used is small or malt is not used (for example, Patent Document 1). ). Further, in the field of beer-taste non-alcoholic beverages, various technologies have been developed so that the taste and aroma peculiar to beer can be felt even though it is a non-alcoholic beverage (for example, Patent Document 2).

In all beverages, the preparation of raw materials (saccharification, enzymatic decomposition, boiling, etc.) has been considered to be important for the unique taste and aroma of beer. For this reason, the beer-taste beverages on the market, regardless of whether they are alcoholic beverages or non-alcoholic beverages, are currently manufactured by preparing raw materials.

By the way, when adjusting the pH of a beer-taste beverage using a raw material preparation liquid, a large amount of acidulant (pH adjuster) is required to lower the pH of the beverage because the raw material preparation liquid has a buffering effect. As a result, the sourness of the aftertaste is strongly felt, and the beer-like drinking response is lacking. In particular, in the production of beer-taste non-alcoholic beverages, it is known that when the pH is 4.0 or higher, heat sterilization at at least 85 ° C. for 30 minutes is required, resulting in an excessive heat load and deterioration of flavor. Therefore, this problem becomes remarkable because the pH of the beverage is adjusted to less than pH 4.0, which usually relaxes the sterilization conditions. In order to solve such a problem, Patent Document 3 discloses a method of reducing or alleviating the sourness of a pH adjuster by using a specific seasoning component.

Japanese Unexamined Patent Publication No. 2013-135662 Japanese Unexamined Patent Publication No. 2015-112088 WO2010 / 0796334

Since the raw material preparation liquid has a buffering effect, the pH reducing effect is alleviated even if an acidulant is added. For this reason, it is necessary to add a larger amount of acidulant in order to achieve a low pH (particularly, pH less than 4.0 for beer-taste non-alcoholic beverages) in beer-taste beverages that use the raw material preparation liquid. A low pH can be achieved with a smaller amount of acidulant without the use of a charging solution. However, if a beer-taste beverage is produced without preparing raw materials, the beverage lacks the aroma of beer.

The present inventors have recently realized a pH of 3.5 to 4.5 with a smaller amount of acidulant in a beer-taste beverage that does not use a raw material preparation liquid, and by blending a predetermined amount of a specific ester component. , Found that it is possible to produce beer-taste beverages with a beer-like aroma. The present invention is based on this finding.

That is, an object of the present invention is to provide an unfermented beer-taste beverage having a beer-like aroma and a method for producing the same.

According to the present invention, the following inventions are provided.
[1] An unfermented beer-taste beverage having a pH of 3.5 to 4.5, which contains ethyl acetate in a concentration range of 1 to 15 mg / L and / or isoamyl acetate in a concentration range of 0.5 to 10 mg / L. An unfermented beer-taste beverage contained in the L concentration range.
[2] The beer-taste beverage according to the above-mentioned [1], further containing a sweetener [3] The beer-taste beverage according to the above-mentioned [2], wherein the content of the sweetener in the beverage is 5 to 100 mg / L. ..
[4] Any of the above [1] to [3], which comprises ethyl acetate and / or isoamyl acetate as a raw material, a sweetener in some cases, other beverage additives, and a liquid raw material. The listed beer-taste beverage.
[5] The beer-taste beverage according to any one of [2] to [4] above, wherein all or part of the sweetener is a high-sweetness sweetener.
[6] The beer-taste beverage according to the above [5], wherein the high-sweetness sweetener is one or more selected from acesulfame potassium, sucralose and stevia.
[7] The beer-taste beverage according to any one of [1] to [6] above, which does not contain a liquid for preparing raw materials.
[8] The beer-taste beverage according to any one of the above [1] to [7], wherein the raw material is a non-grain raw material or a non-wheat raw material.
[9] The beer-taste beverage according to any one of [1] to [8] above, wherein the concentration of 3-methyl-2-butene-1-thiol in the beverage is less than 50 ng / L.
[10] The beer-taste beverage according to any one of the above [1] to [9], which is a beer-taste non-alcoholic beverage.
[11] The beer-taste beverage according to any one of the above [1] to [10], which is a beer-taste alcoholic beverage.
[12] The beer-taste beverage according to the above [11], wherein the alcohol content is 1 v / v% to 9 v / v%.
[13] A method for producing an unfermented beer-taste beverage, the pH of the beverage is adjusted to 3.5 to 4.5, and the content of ethyl acetate in the beverage is 1 to 15 mg / L. And / or formulating the raw materials so that the content of isoamyl acetate in the beverage is adjusted to the range of 0.5 to 10 mg / L. Method.
[14] A method of imparting a beer-like aroma to an unfermented beer-taste beverage that does not contain a raw material preparation liquid, in which the pH of the beverage is adjusted to 3.5 to 4.5 and the beverage is contained. The content of ethyl acetate in the beverage is adjusted to the range of 1 to 15 mg / L and / or the content of isoamyl acetate in the beverage is adjusted to the range of 0.5 to 10 mg / L. How to become.

According to the present invention, a beer-taste beverage having a beer-like aroma can be produced only by blending the raw materials without preparing the raw materials. Since the present invention does not require the preparation of raw materials, the manufacturing process and manufacturing equipment can be simplified. Therefore, according to the present invention, it is advantageous in that the manufacturing cost can be reduced and the manufacturing period can be shortened.

Specific description of the invention

Definition In the present invention, the "unfermented beer-taste beverage" refers to a beverage having a beer-like flavor while being unfermented, and includes alcoholic beverages and non-alcoholic beverages. Here, the "beer-like flavor" means the unique taste and aroma of beer obtained when ordinary beer is produced.

In the present invention, the "unfermented beer-taste alcoholic beverage" refers to an alcoholic beverage having a beer-like flavor produced without undergoing a fermentation step with yeast.

In the present invention, the "unfermented beer-taste non-alcoholic beverage" means a beverage having a beer-like flavor that does not contain alcohol components derived from fermentation because it is unfermented. Here, the "non-alcoholic beverage" means a beverage that does not contain alcohol at all, that is, has an ethanol concentration of 0.00v / v%, and is synonymous with a "completely alcohol-free beverage".

Beverage The beverage of the present invention is a beverage composed of a mixed solution or a mixed solution of raw materials. Beverage raw materials of the present invention include predetermined ester components and sweeteners as well as other beverage additives and liquid raw materials. Raw materials other than liquid raw materials are preferably water-soluble for convenience of preparation or mixing.

In general beer production, the brewing liquid (wort) obtained by subjecting malt to the brewing step is used as a pre-fermentation liquor to be subjected to the fermentation step. Even in the production of beer-taste alcoholic beverages and beer-taste non-alcoholic beverages, in order to realize a beer-like taste and aroma, generally, raw materials including grain raw materials are prepared by subjecting them to a process corresponding to the preparation process. Liquid is used. However, according to the present invention, it is possible to realize a beer-like taste and aroma in a beer-taste beverage by blending raw materials without using such a preparation liquid. That is, the beverage of the present invention is a beverage composed of a non-boiling mixture or a non-boiling mixture of raw materials.

The beverage according to the invention can have a pH adjusted in the range of 3.5 to 4.5, preferably in the range of 3.8 to 4.5. In the present invention, the pH can be adjusted by the content of the acidulant. That is, the pH of the beverage can be adjusted according to the type and amount of the acidulant used. The pH of a beverage can be easily measured using a commercially available pH meter (for example, a pH meter manufactured by Toa Denpa Kogyo Co., Ltd.). Since the flavor of the beverage is affected as the amount of the acidulant used in the beverage increases, the pH of the beverage is desired to be adjusted with a smaller amount of acid because the beverage of the present invention does not contain a preparation liquid having a buffering action. It is advantageous in that it can be adjusted to a range.

Examples of the acidulant used in the present invention include phosphoric acid and organic acids such as lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, succinic acid, phytic acid, acetic acid, pyruvic acid and oxalic acid. .. The organic acid is preferably one or more selected from the group consisting of lactic acid, citric acid, malic acid, tartaric acid and gluconic acid, and more preferably composed of lactic acid, malic acid, tartaric acid and gluconic acid. One or more selected from the group.

As the acidulant used in the present invention, a commercially available one can be obtained and used, but the acidulant content can be obtained by using other raw materials (for example, seasonings) containing various acids. Can also be adjusted. Phosphoric acid and various organic acids are components used in foods and drinks as acidulants, but they may also be used as pH adjusters depending on the beverage.

When the beverage of the present invention contains an organic acid and / or phosphoric acid, the total content of the organic acid and phosphoric acid is in the range of 238 to 415 mg / L, preferably 361 to 415 mg / L. The total content of organic acid and phosphoric acid in the beverage can be measured by a known gas chromatography method.

The ester components used in the present invention are ethyl acetate and / or isoamyl acetate. These ester components may be commercially available or prepared according to known methods, but other raw materials containing the ester components (eg, fragrances containing ethyl acetate or isoamyl acetate) may be used. It can also be used.

The content of ethyl acetate in the beverage of the present invention can be adjusted in the range of 1 to 15 mg / L, preferably in the range of 5 to 15 mg / L. The content of isoamyl acetate in the beverage of the present invention can be adjusted in the range of 0.5 to 10 mg / L, preferably in the range of 2 to 8 mg / L. The contents of ethyl acetate and isoamyl acetate in the beverage of the present invention can be measured by known gas chromatography.

In the beverage of the present invention, a sweetener can be further added. By adding a sweetener, it is possible to realize the ease of drinking (drinking response) in the beverage of the present invention. The sweetener used in the beverage of the present invention includes monosaccharides such as fructose and sucrose, disaccharides and oligosaccharides, and high-sweetness sweeteners among food additives used for the purpose of imparting sweetness to foods. Can be mentioned. A high-intensity sweetener is a sweetener in which the sweetness felt when the same amount (same mass) as sucrose is contained in the mouth is tens to thousands times that of sucrose.

Examples of monosaccharides, disaccharides and oligosaccharides used in the present invention include glucose, fructose, galactose, maltose, sucrose, lactose, maltotriose, ketose and the like.

The high-intensity sweetener used in the present invention may be a natural high-intensity sweetener or a synthetic high-intensity sweetener, and may be, for example, acesulfam potassium, sclarose, stevia (stevia extract, stevia extract, etc.). Stevia powder, including enzyme-treated stevia), aspartame, xylitol, D-xylose, glycyrrhizin and its acids and salts thereof, saccharin, sodium saccharin, D-sorbitol, taumatin, abrososide A, cyclocarioside I, N-acetylglucosamine, L Examples thereof include -arabinose, oligo-N-acetylglucosamine, kanzo extract, α-glucosyl transferase-treated stevia, enzyme-treated kanzo, L-sorbose, neotheme, lacanca extract, L-ramnose, D-ribose and the like.

The sweetener used in the present invention may be used as a single component, or may be used in combination of two or more. The content of the sweetener when two or more kinds of sweeteners are used in combination can be expressed by the total amount of each of the two or more kinds of sweeteners.

The sweetener used in the present invention is preferably one or more selected from high-sweetness sweeteners, and more preferably one selected from the group consisting of acesulfame potassium, sucralose and stevia. Or two or more.

As the sweetener used in the present invention, a commercially available sweetener may be used, or a sweetener produced according to a known method may be used. Moreover, as the sweetener used in the present invention, an extract of a plant or the like containing the target sweetener (for example, Stevia extract in the case of Stevia) may be used.

The content of the sweetener in the beverage of the present invention can be adjusted in the range of 5 to 100 mg / L in the case of a high-sweetness sweetener, preferably 5 to 60 mg / L, more preferably 20 to 20. It is in the range of 45 mg / L.

When one or more high-sweetness sweeteners selected from acesulfame potassium, sucralose and stevia are used as sweeteners, the concentration is determined in consideration of the respective sweetness and the type of the original beverage. be able to.

The content of acesulfame potassium in the beverage of the present invention can be in the range of 5 to 60 mg / L, preferably in the range of 20 to 45 mg / L.

The content of sucralose in the beverage of the present invention can be in the range of 1 to 20 mg / L, preferably in the range of 3 to 15 mg / L.

The content of stevia in the beverage of the present invention can be in the range of 5 to 100 mg / L, preferably in the range of 20 to 45 mg / L.

According to another aspect of the present invention, the beverage of the present invention does not contain a raw material preparation liquid, and in a typical embodiment, does not contain a grain raw material or a hop preparation liquid. Therefore, according to the present invention, it is an unfermented beer-taste beverage that does not contain a raw material preparation liquid (typically, a grain raw material and / or a hop preparation liquid), and a predetermined aroma component and sweetener as raw materials. An unfermented beer-taste beverage is provided that comprises and has an aroma component of ethyl acetate and / or isoamyl acetate. Here, examples of the "cereal raw material" include malt, barley, wheat, rice, corn, soybean protein, soybean peptide, pea protein and the like. As described above, since the beverage of the present invention typically does not contain a grain raw material or a hop preparation liquid, it can be considered that hops are not substantially contained as a raw material. The hop extract that does not require the above can be used as a raw material for the beverage of the present invention.

In the present invention, the "preparation liquid for raw materials" refers to a processed product obtained by subjecting the raw materials to a part or all of the steps corresponding to the preparation steps performed in general beer production. Here, the "preparation step" is a step of preparing a pre-fermentation solution in beer production, and is generally obtained by saccharifying a mixture of crushed malt and water and filtering it to obtain wort. After adding hops to the wort, a step of boiling, a step of cooling the boiled wort, and the like are included. Therefore, the "step corresponding to the preparation step" performed in the production of beer-taste beverages is, for example, a step of saccharifying or enzymatically treating a mixture of raw materials including at least a grain raw material and filtering the mixture to obtain a sugar solution. It can be said that this includes a step of adding hops to the sugar solution and then boiling, a step of cooling the boiled sugar solution, and the like. Therefore, in the present invention, the "preparation liquid for raw materials" is obtained by saccharifying and / or enzyme-treating a mixture of raw materials and boiling the filtered product in the presence or absence of hops, or a mixture of raw materials. Is used to include those obtained by boiling in the presence or absence of hops. The Maillard reaction product and its preparation, which can be obtained by mixing and heating a proteolytic product such as an amino acid and sugar, are not included in the raw material preparation liquid referred to in the present invention.

Whereas the beverage of the present invention does not contain the raw material preparation liquid, such a beverage does not substantially contain the components produced by the preparation (particularly, boiling). Examples of the components produced by the preparation of raw materials include 3-methyl-2-butene-1-thiol. Therefore, the beverage of the present invention can be a beverage that does not substantially contain 3-methyl-2-butene-1-thiol, but 3-methyl-2-butene-1-thiol is contained in a trace amount in raw materials such as flavors. The concentration of 3-methyl-2-butene-1-thiol in the beverage according to the present invention is, for example, less than 50 ng / L, preferably less than 35 ng / L, and more preferably less than 4 ng / L. can do.

Examples of the liquid raw material constituting the beverage of the present invention include water (for example, drinking water such as mineral water) and carbonated water. Here, "carbonated water" means drinking water in which carbon dioxide is injected into water suitable for drinking, that is, drinking water containing carbon dioxide gas. When non-carbonated water such as water is used as the liquid raw material, carbon dioxide gas may be added by a carbon dioxide gas addition step as described later. Further, even when carbonated water is used as the liquid raw material, carbon dioxide gas can be added by the carbon dioxide gas addition step to obtain a beverage having a stronger feeling of carbonic acid.

The carbon dioxide gas pressure in the carbonated drink can be, for example, 0.18 to 0.30 MPa, preferably 0.20 to 0.27 MPa when measured at 20 ° C. The carbon dioxide gas pressure can be measured by, for example, a beer gas pressure analysis method based on the analysis method prescribed by the National Tax Agency (for example, the National Tax Agency web page: http://www.nta.go.jp/shiraberu/zeiho-kaishaku/tsutatsu (See /kobetsu/sonota/070622/01.html). Specifically, for a sample in a container that can be used with a perforation pressure gauge, hold the sample in a water tank at 20 ° C for 30 minutes while shaking the sample from time to time, then attach a perforation pressure gauge, pierce the needle and shake lightly to read the pressure. Can be measured by. It can also be measured using a commercially available mechanical carbon dioxide pressure measuring device. For example, a gas volume measuring device (GVA-500, manufactured by Kyoto Electronics Industry Co., Ltd.) may be used.

The beverage of the present invention contains a predetermined ester component as a raw material and, in some cases, a sweetener and an acidulant, but other beverage additives other than these can be contained. As the other beverage additive, a food-acceptable beverage additive can be used, and preferably, an ingredient used as a compounding ingredient of a beer-taste beverage can be used. Specific examples of other beverage additives include pigments (eg, caramel pigments, Maillard reaction products and their preparations), dietary fiber (eg, indigestible dextrin, polydextrose, guar gum decomposition products), foaming / foaming. Life-improving agents (eg, soybean polysaccharides), bitterness agents (eg, quasin, kinine), flavors (eg, ester flavors (excluding ethyl acetate and isoamyl acetate), malt flavors), seasonings (eg, amino acids such as alanine) ), Rice extract (for example, fermented rice koji extract), water conditioner.

On the other hand, since the beverage of the present invention does not contain the preparation liquid of the raw material and typically does not contain the preparation liquid of the grain raw material, it is considered that the beverage does not substantially contain the grain raw material as the raw material. can do. That is, the beverage of the present invention can be an unfermented beer-taste beverage prepared by blending a non-grain raw material.

In addition, the beverage of the present invention may be substantially free of ungerminated wheat such as barley and wheat and / or malt (including malt extract) as a raw material. That is, the beverage of the present invention can be an unfermented beer-taste beverage prepared by blending a non-wheat raw material.

When a non-grain raw material or a non-wheat raw material is used as a raw material, it is possible to reduce the introduction of sugars derived from grains and wheat into beverages. Therefore, the beverage of the present invention can be provided as a low-sugar beverage (sugar-free beverage or sugar-free beverage). In addition, the beverage of the present invention can be provided as a low-calorie beverage (calorie-off beverage or calorie-free beverage).

Here, in the present invention, the "sugar-free beverage" means a beverage having a sugar content of 2.5 g / 100 mL or less. In the present invention, the "sugar-free beverage" means a beverage having a sugar content of less than 0.5 g / 100 mL. Further, in the present invention, the "calorie-off beverage" means a beverage of 20 kcal / 100 mL or less. In the present invention, the "zero-calorie beverage" means a beverage of less than 5 kcal / 100 mL.

The sugar can be measured according to a known method, and is calculated by excluding water, protein, lipid, ash and dietary fiber from the mass of the sample (Nutrition Labeling Standard (December 16, 2009 Consumption). It can be done in accordance with the Consumer Affairs Agency Notification No. 9 Partial Amendment). In addition, calorie measurement can also be performed according to a known method, for example, the method described in the third column of the attached table 2 of the nutrition labeling standard (April 24, 2003 Ministry of Health, Labor and Welfare Notification No. 176), that is, modified atwater. It can be calculated by the method.

Further, when a non-grain raw material and / or a non-wheat raw material is used as a raw material, it is possible to reduce the introduction of purines derived from grains and wheat into beverages. Therefore, the beverage of the present invention can be provided as a low-purine beverage (purine-off beverage or purine-free beverage). Here, in the present invention, the "purine-off beverage" means a beverage having a purine content of less than 5 mg / 100 mL. Further, in the present invention, the "purine-free beverage" means a beverage having a purine content of less than 0.5 mg / 100 mL.

The purine compound can be measured by a known method, for example, a method of detecting using LC-MS / MS (liquid chromatograph-mass spectrometry) after hydrolysis with perchloric acid (“Purine in alcoholic beverages”). Information on microscopic analysis of the body ”, Japan Food Research Laboratories, URL: http://www.jfrl.or.jp/item/nutrition/post-31.html). In the present specification, the "purine content" refers to the total amount of four purine bases of adenine, xanthine, guanine, and hypoxanthine.

The beer-taste beverage of the present invention can be provided as a beer-taste alcoholic beverage, in which case the beverage of the present invention comprises alcohol as a raw material. Examples of alcohols constituting beverages include alcohols for raw materials such as ethanol; alcohols for brewing; whiskey, bourbon, brandy, spirits (vacca, gin, lamb, etc.), liqueurs, wine, fruit wine, sake, etc. Examples include alcoholic beverages such as Chinese liquor, shochu, sparkling liquor, and whiskey. By using an alcoholic beverage as a liquid raw material, alcohol can be added to the beverage of the present invention.

The beer-taste alcoholic beverage of the present invention can have an alcohol content of 1 v / v% to 9 v / v%, preferably 2 v / v% to 7 v / v%.

Beverage Production Method According to the present invention, an unfermented beer-taste beverage can be produced only by blending or mixing raw materials. That is, according to the present invention, it is a method for producing an unfermented beer-taste beverage, which comprises blending or mixing a predetermined ester component, in some cases, a sweetener, other beverage additives and a liquid raw material. Manufacturing method is provided. The raw materials used in the production method of the present invention, their contents, and the details of the produced beverage are as described with respect to the beverage of the present invention.

Regarding the addition of a predetermined ester component and sweetener, the timing of addition is not particularly limited. When the ester component and the sweetener are blended, both may be added together or separately, and when they are added separately, either of them may be added first. When a plurality of ester components are added, a plurality of sweeteners are added, each component may be added together or separately, and when they are added separately, whichever comes first. It may be added. Needless to say, when adding the ester component and the sweetener, the necessity and amount of the addition can be determined in consideration of the amount of the ester component and the sweetener originally contained in the other raw materials.

In addition to the prescribed ester components and sweeteners, beverage additives used in the formulation design of ordinary beverages, such as pigments, dietary fibers, acidulants, bitterness agents, flavors, seasonings, rice extracts, etc. A water quality modifier or the like may be added. The timing of addition of these additives is not particularly limited. When a plurality of additives are added, each component may be added together or separately, and when they are added separately, any of them may be added first.

The beverage provided by the present invention can be provided as a packaged beverage through steps such as a carbon dioxide gas addition step, a filling step, and a sterilization step in addition to the above-mentioned blending step. For example, the beverage obtained in the above-mentioned compounding step or the beverage obtained in the carbon dioxide addition step after the compounding step can be sterilized according to a conventional method and filled in a container. Sterilization may be performed before or after filling the container. Further, when the pH of the beverage is adjusted to less than 4, the filling step can be performed as it is without going through the sterilization step to obtain a packaged beverage.

The container used for the beverage according to the present invention may be a container normally used for filling the beverage, for example, a metal can, a barrel container, a plastic bottle (for example, a PET bottle, a cup), a paper container, a bottle, etc. Examples thereof include pouch containers, but metal cans / barrel containers, plastic bottles (for example, PET bottles), and bottles are preferable.

According to another aspect of the present invention, it is a method of imparting a beer-like aroma to an unfermented beer-taste beverage that does not contain a preparation liquid of raw materials, and the pH in the beverage is adjusted to 3.5 to 4.5. Provided is a method comprising adjusting and adjusting the content of a predetermined ester component in the beverage, wherein the ester component is ethyl acetate and / or isoamyl acetate. The method for imparting a beer-like aroma to an unfermented beer-taste beverage that does not contain the raw material preparation liquid according to the present invention can be carried out in accordance with the description regarding the beverage of the present invention and the method for producing the same. In particular, the content of the predetermined ester component can be set in a range according to the description regarding the beverage of the present invention and the method for producing the same. The method for imparting a beer-like aroma of the present invention may include a step of adding a sweetener in addition to the ester component and / or a step of adjusting the content of the sweetener. By this step, it is possible to give the unfermented beer-taste beverage a drinkable response (easy to drink).

The present invention will be described in more detail based on the following examples, but the present invention is not limited to these examples.

Example 1: Effect of ester component on flavor (1) Preparation of sample beverage Ethyl acetate (manufactured by Takasago International Corporation) in carbonated water adjusted so that acesulfame potassium (manufactured by Nutrinova) is 10 mg / L. , Isoamyl acetate (manufactured by Takasago International Corporation) were added so as to have the contents shown in Table 1. Next, phosphoric acid (85% phosphoric acid; manufactured by Phosphor Chemical Industry Co., Ltd.) was added to adjust the pH to 3.8, which was used as a sample beverage.

(2) Sensory evaluation Each sample beverage was subjected to sensory evaluation. Specifically, whether or not the "fermented feeling" (beer-like aroma) of beer-based beverages can be felt was evaluated according to the following evaluation criteria.
5: Very strong "fermentation" in beer-based beverages 4: Strong "fermentation" in beer-based beverages 3: Slightly strong "fermentation" in beer-based beverages 2: Beer-based beverages Feel the "fermentation feeling" in 1: Do not feel the "fermentation feeling" in beer-based beverages

Sensory evaluation was performed by 5 trained panelists. Each panelist evaluated the score in increments of 0.5 points, calculated the average value of the evaluation scores of the five panelists, and judged that 1.8 or more was effective.

(3) Evaluation results Table 1 shows the results of sensory evaluation.

As can be seen from the results in Table 1, when ethyl acetate was adjusted to the range of 1.0 to 15.0 mg / L in the presence of a sweetener, a "fermentation feeling" in the beer-based beverage was felt. In addition, when isoamyl acetate was adjusted to the range of 0.5 to 10.0 mg / L in the presence of a sweetener, a "fermentation feeling" in a beer-based beverage was felt.

Example 2: Effect of sweetener on flavor (1) Preparation of sample beverage Acesulfame potassium or stevia (1) acesulfame potassium or stevia (1) in distilled water adjusted so that ethyl acetate is 5.0 mg / L and isoamyl acetate is 1.0 mg / L. Cargill Health & Nutrition Co., Ltd.) was added so as to have the content shown in Table 2. Next, phosphoric acid was added to adjust the pH to 3.8, and this was used as a sample beverage.

(2) Sensory evaluation Each sample beverage was subjected to sensory evaluation. Specifically, we evaluated whether or not "easy to drink" (drinking response) was felt according to the following evaluation criteria.
5: Feeling "easy to drink" very strongly 4: Feeling "easy to drink" 3: Feeling "easy to drink" 2: Feeling "easy to drink" 1: I don't feel "easy to drink"

Sensory evaluation was performed by 5 trained panelists. Each panelist evaluated the score in increments of 0.5 points, calculated the average value of the evaluation scores of the five panelists, and judged that 1.8 or more was effective.

(3) Evaluation results Table 2 shows the results of the sensory evaluation.

As can be seen from the results in Table 2, when acesulfame potassium was used as the sweetener, the sweetener in the sample beverage in which the ester component was present in a predetermined amount was adjusted to the range of 5.0 to 100.0 mg / L. I felt that it was easy to drink. In addition, when stevia is used as a sweetener, the sweetener in the sample beverage in which the ester component is present in a predetermined amount is adjusted to the range of 5.0 to 100.0 mg / L, so that it is easy to drink. It was.

Example 3: Effect of beverage pH on flavor (1) Preparation of sample beverage Ethyl acetate was adjusted to 5.0 mg / L, isoamyl acetate to 1.0 mg / L, and acesulfam potassium to 5 mg / L. A sample beverage was prepared by adding phosphoric acid or lactic acid (50% lactic acid; manufactured by Purak Co., Ltd.) to carbonated water so as to have a pH shown in Table 3.

(2) Sensory evaluation Each sample beverage was subjected to sensory evaluation. Specifically, according to the following evaluation criteria, whether you can feel the "fermentation feeling" (beer-like scent) of beer-based beverages or the "easy to drink" (drinking response). Evaluation was performed.
5: Very strong feeling of "fermentation" and "easy to drink" in beer-based beverages 4: Strongly feel "fermented feeling" and "easy to drink in beer-based beverages" 3: Beer-based Feeling "fermented feeling" and "easy to drink" in beer-based beverages 2: Feeling "fermented feeling" and "easy to drink in beer-based beverages" 1: "Fermented feeling" in beer-based beverages , "Easy to drink"

Sensory evaluation was performed by 5 trained panelists. Each panelist evaluated the score in increments of 0.5 points, calculated the average value of the evaluation scores of the five panelists, and judged that 1.8 or more was effective.

(3) Evaluation results Table 3 shows the results of the sensory evaluation.

As can be seen from the results in Table 3, regardless of the type of acidulant used, when the pH of the sample beverage is 3.5 or higher, the "fermentation feeling" and "easiness to drink" in beer-based beverages. Was felt.

Example 4: Evaluation of Alcoholic Beverages According to Examples 1 to 3, non-alcoholic beverages using a blending method without using grain raw materials were prepared by adjusting the ester component content, the sweetener content, and the pH of the beverage, respectively. It was shown that the beverage can be given a "fermentation feeling" and "easiness to drink" in beer-based beverages. Therefore, it was evaluated whether or not the same effect can be imparted to alcoholic beverages using the compounding method without using grain raw materials.

(1) Preparation of sample beverage Alanin (manufactured by Musashino Chemical Research Institute) is 0.35 mg / mL, sweetener (manufactured by Sanette, Nutrinova) is 0.03 mg / mL, and ethyl acetate (manufactured by Takasago Fragrance Industry Co., Ltd.) is 1. 0.0 mg / mL, isoamyl acetate (manufactured by Takasago Fragrance Industry Co., Ltd.) 0.3 mg / mL, caramel pigment (manufactured by Ikeda Saccharification Co., Ltd.) 0.25 mg / mL, quasin (manufactured by Divodan Japan) 0.001 mg / mL Alcohol for raw materials (manufactured by Daiichi Alcohol Co., Ltd.) was added to carbonated water adjusted to 0.001 mg / mL of kinine (manufactured by Shiono Kaoru Co., Ltd.) so that the alcohol concentration was 2.5 v / v%. The product was made into an alcoholic beverage using a compounding method without using grain raw materials. Ethyl acetate, isoamyl acetate, and acesulfame potassium were added to the obtained alcoholic beverages so as to have the contents shown in Table 4, respectively. Next, phosphoric acid was added and the pH was adjusted to the pH shown in Table 4 to prepare a sample beverage.

(2) Sensory evaluation Five panelists trained in the same manner as in Example 3 performed the sensory evaluation.

(3) Evaluation results Table 4 shows the results of the sensory evaluation.

By adjusting the ester component content, sweetener content, and pH of the beverage, alcoholic beverages that use a formulation method without using grain raw materials have a "fermented feeling" and "easy to drink" in beer-based beverages. Was confirmed to be able to be granted.

Claims (7)

An unfermented beer-taste beverage having a pH of 3.5 to 4.5 that does not contain a preparation liquid for raw materials, the beverage contains ethyl acetate in a concentration range of 1 to 15 mg / L, and isoamyl acetate is 0. .Contained in a concentration range of 5-10 mg / L, the beverage further contains a sweetener, all or part of the sweetener is a high sweetener, and the high sweetener is 20-45 mg / L. An unfermented beer-taste beverage selected from acesulfame potassium with a content of 20-45 mg / L and stevia with a content of 20-45 mg / L. As raw materials, and ethyl acetate and isoamyl acetate, a sweetener, and other beverage additives, comprising a liquid material, beer-taste beverage according to claim 1. The beer-taste beverage according to claim 1 or 2 , wherein the raw material is a non-grain raw material or a non-wheat raw material. The beer-taste beverage according to any one of claims 1 to 3 , wherein the concentration of 3-methyl-2-butene-1-thiol in the beverage is less than 50 ng / L. The beer-taste beverage according to any one of claims 1 to 4 , which is a beer-taste non-alcoholic beverage. The beer-taste beverage according to any one of claims 1 to 5 , which is a beer-taste alcoholic beverage. The beer-taste beverage according to claim 6 , wherein the alcohol content is 1 v / v% to 9 v / v%.