JP6997532B2 - A method for producing a beer-like effervescent beverage and a method for improving the sharpness of a beer-like effervescent beverage. - Google Patents

Description

The present invention relates to a beer-like effervescent beverage having good sharpness and a method for producing the same.

Beer-like sparkling beverages such as beer and low-malt beer have a unique bitterness and aroma, and are mainly characterized by a feeling of thirst and drinkability. Many methods have been reported for improving the flavor and quality of beer-like sparkling beverages by changing the types and formulations of raw materials typified by malt and hops, the production method, the types of yeast used for fermentation, and the like. In particular, "sharpness" and "richness" are important qualities of beer-like effervescent beverages, and are generally in a trade-off relationship with each other. For this reason, for example, in a beer-like sparkling beverage that uses malt, the richness tends to be weakened by reducing the extract content of the beverage by lowering the malt usage ratio, etc., but the sharpness can be improved. ..

In addition, hops contain a wide variety of substances, and the beer-like bitterness and aroma of beer are mainly derived from the bitterness and flavor components of hops. The hop-derived aroma component added to a beverage made from hops is also affected by the hop variety, pretreatment, hop addition timing, and the like. For example, in Patent Document 1, heat-treated hops are added during standing in a whirlpool tank after boiling of wort or during main fermentation, and among the bitterness and aroma components derived from hops, linalool in particular. ), Geraniyl acetate, β-Citronellol, Geraniol, Iso-alpha acid, and S-fraction content adjusted to a specific range to create a fruity hop aroma. It is described that fermented beer-like effervescent beverages that are coordinated and less violent can be produced. Further, Patent Document 2 states that by using hops that have been freeze-dried without being dried after harvesting as a raw material, it is possible to sufficiently and stably impart the original aroma and taste of hop components to a fermented beer-like effervescent beverage. Are listed. In addition, Patent Document 3 describes that by fermenting using only wine yeast instead of the normally used beer yeast, even when the same hop is used, the fermented beer-like effervescent beverage fermented with beer yeast is used. , The ratio of β-citronellol content to geraniol content ([β-citronellol content] / [geraniol content]) is small, and it is described that a fermented beer-like effervescent beverage containing a citrus flavor can be produced. ..

Japanese Unexamined Patent Publication No. 2013-132272 Japanese Unexamined Patent Publication No. 2015-47135 Japanese Unexamined Patent Publication No. 2013-135635

An object of the present invention is to provide a beer-like effervescent beverage having good sharpness and a method for producing the same.

The present inventors have found that the sharpness of beer-like effervescent beverages can be improved by adjusting the concentration ratio of geraniol and β-citronellol among the aroma components derived from hops within a specific range. Completed.

The methods for producing a beer-like effervescent beverage, a beer-like effervescent beverage, and a method for improving the sharpness of a beer-like effervescent beverage according to the present invention are described in the following [1] to [8].
[1] A mixture containing a fermented raw material and raw water is heated, starch is saccharified to prepare a sugar solution, the obtained sugar solution is boiled, and then at least a part of the solid component is removed. The preparation process for preparing the fermentation raw material liquid and
It has a fermentation process in which brewer's yeast is inoculated into the fermentation raw material liquid to ferment it.
At any time after the preparation step, one or more selected from the group consisting of geraniol and β-citronellol was added to the fermentation raw material solution, and coriander was not added to the fermentation raw material solution.
It contains geraniol and β-citronellol, the concentration X of β-citronellol and the concentration Y of geraniol satisfy the following formula (1), the concentration X of β-citronellol is 5 to 40 ppb, and the concentration Y of the geraniol is. A method for producing a beer-like effervescent beverage, which comprises producing a beer-like effervescent beverage having a value of 6 to 100 ppb.

Equation (1): Y ≧ 1.2X (X ≧ 5ppb, Y ≧ 6ppb)

[2] The method for producing a beer-like effervescent beverage according to the above [1], wherein one or more selected from the group consisting of hops, geraniol, and β-citronellol is added to the fermentation broth after the fermentation step .
[3] The method for producing a beer-like effervescent beverage according to the above [1] or [2], which comprises producing a beer-like effervescent beverage having a β-citronellol concentration X of 20 to 40 ppb .
[4] The method for producing a beer-like effervescent beverage according to any one of the above [1] to [3], which comprises producing a beer-like effervescent beverage having a geraniol concentration Y of 18 to 100 ppb .
[5] The method for producing a beer-like effervescent beverage according to any one of [1] to [4] above, which comprises producing a beer-like effervescent beverage having a bitterness value of 60 or less .
[6] As a raw material, one or more selected from the group consisting of geraniol and β-citronellol is used.
The concentration X of β-citronellol and the concentration Y of geraniol satisfy the above formula (1), the concentration X of β-citronellol is 5 to 40 ppb, and the concentration Y of geraniol is 6 to 100 ppb. A method for improving the sharpness of beer-like effervescent beverages that do not use coriander as a raw material.
[7] A method for adjusting the concentration X of β-citronellol to 20 to 40 ppb to improve the sharpness of a beer-like effervescent beverage not using coriander as a raw material in [6].
[8] A method for improving the sharpness of a beer-like effervescent beverage that does not use the coriander of the above [6] or [7] as a raw material, in which the concentration Y of the geraniol is adjusted to 18 to 100 ppb.

INDUSTRIAL APPLICABILITY According to the present invention, a beer-like effervescent beverage having good sharpness can be provided.

In the present invention and the present specification, the "beer-like effervescent beverage" has a flavor, taste and texture equivalent to or similar to beer regardless of the alcohol content and the use of malt, and has a high degree of stopping. It means a sparkling beverage with a feeling of thirst and drinkability. That is, the beer-like effervescent beverage may be an alcoholic beverage, or may be a so-called non-alcoholic beverage or a low-alcoholic beverage having an alcohol content of less than 1% by volume. Further, the beverage may be a beverage made from malt, a beverage not made from malt, a beverage produced through a fermentation step, or a beverage produced without a fermentation step. May be. Specific examples of the beer-like effervescent beverage include beer, low-malt beer made from malt, effervescent alcoholic beverage not using malt, low-alcohol effervescent beverage, non-alcoholic beer and the like. In addition, liqueurs obtained by mixing a beverage produced from malt as a raw material through a fermentation step with an alcohol-containing distillate may be used. The alcohol-containing distillate is a solution containing alcohol obtained by a distillation operation, and may be, for example, alcohol for raw materials. Distillation of spirits, whiskey, brandy, wokca, lamb, tequila, gin, shochu, etc. Alcohol and the like can be used.

In the present invention and the present specification, "sharpness" means "there is a difference in flavor (taste, aroma) and no outstanding flavor remains". "Good sharpness" means that there is a difference in taste and no taste remains after drinking, and "bad sharpness" means that the taste remains in the oral cavity for a long time after drinking.

The beer-like effervescent beverage according to the present invention contains geraniol and β-citronellol, and the concentration X of β-citronellol and the concentration Y of geraniol satisfy the following formula (1).

Equation (1): Y ≧ 1.2X (X ≧ 5ppb, Y ≧ 6ppb)

Both β-citronellol and geraniol are monoterpene alcohols contained in hops and are aroma components commonly contained in beer. The beer-like effervescent beverage according to the present invention has a geraniol concentration of 6 ppb (6 μg / L) or more, a β-citronellol concentration of 5 ppb (5 μg / L) or more, and a geraniol concentration of 1.2 times the β-citronellol concentration. There are many above. By adjusting the concentrations of geraniol and β-citronellol within this range, the sharpness of beer-like effervescent beverages can be improved. As described above, the beer-like effervescent beverage according to the present invention has improved sharpness, and is particularly suitable as a beer-like effervescent beverage for experiencing the sharpness.

Conventionally, it is considered that so-called taste components contribute only to the sharpness of beer, and not only the taste components but also the content and ratio of hop-derived aroma components are involved in the sharpness. This is the first finding found by the present inventors.

The β-citronellol concentration of the beer-like effervescent beverage according to the present invention is not particularly limited as long as the above formula (1) is satisfied. The β-citronellol concentration of the beer-like effervescent beverage according to the present invention is preferably 5 to 60 ppb, more preferably 10 to 60 ppb, because a higher sharpness improving effect can be obtained. Further, since the beer-like flavor balance is also better, the β-citronellol concentration of the beer-like effervescent beverage according to the present invention is particularly preferably 20 to 40 ppb.

The geraniol concentration of the beer-like effervescent beverage according to the present invention is not particularly limited as long as the above formula (1) is satisfied. The geraniol concentration of the beer-like effervescent beverage according to the present invention is preferably 6 to 100 ppb, more preferably 18 to 100 ppb, because a higher sharpness improving effect can be obtained. Further, since the beer-like flavor balance is also better, the β-citronellol concentration of the beer-like effervescent beverage according to the present invention is particularly preferably 24 to 48 ppb.

When the content of β-citronellol alone is high, the astringency becomes stronger and the sharpness worsens. However, since the amount of geraniol satisfying the formula (1) is contained together with β-citronellol, the astringency derived from β-citronellol is masked and the sharpness is sufficiently improved.

When the content of geraniol alone is high, the floral aroma peculiar to geraniol becomes too strong, and the beer-likeness is impaired. However, since β-citronellol of 5 ppb or more is contained together, the floral feeling is suppressed and the beer-likeness is not easily impaired.

If the bitterness of the beer-like effervescent beverage is too strong, it may be difficult to obtain the sharpness improving effect of the present invention. Therefore, the bitterness value of the beer-like effervescent beverage according to the present invention is preferably 60 or less, more preferably 45 or less. The bitterness value of beer-like sparkling beverages can be measured, for example, by the EBC method (Beer Brewery Association: "Beer Analysis Method" 8.15 1990).

The method for measuring the concentrations of β-citronellol and geraniol in a beer-like effervescent beverage is not particularly limited. For example, the concentration of β-citronellol can be determined by gas chromatograph-mass spectrometry (GC / MS) after adsorbing β-citronellol in a beverage on the stirring branch by the stirring branch adsorption extraction method (SBSE method: Stir Bar Rotary Extension). Can be measured. The concentration of geraniol can also be measured by the SBSE method and GC / MS.

Since β-citronellol and geraniol are monoterpene alcohols originally contained in hops, fermented beer-like effervescent beverages containing β-citronellol and geraniol can be produced by using hops as raw materials. In addition to hops, processed hop products containing β-citronellol and geraniol such as hop extract can also be used as raw materials. The hop or processed hop product used as a raw material for increasing the content of β-citronellol and geraniol in the beverage may be any hop variety, but the hop variety having a relatively high content of β-citronellol and geraniol. It is preferable to use. Hereinafter, hops and processed hop products may be collectively referred to as "hop raw materials".

By adding β-citronellol or geraniol as an additive as it is, a beer-like effervescent beverage in which the concentrations of β-citronellol and geraniol satisfy the above formula (1) can be produced. The β-citronellol added as an additive may be β-citronellol extracted / purified from synthetic or natural products, or may be a fragrance containing β-citronellol. The geraniol added as an additive may be geraniol synthesized or extracted / purified from a natural product, or may be a fragrance containing geraniol. Examples of the fragrance containing β-citronellol and geraniol include hop fragrance and the like.

The beer-like effervescent beverage according to the present invention is a general fermented beer-like effervescent beverage or a non-fermented beer-like effervescent beverage, except that the concentrations of β-citronellol and geraniol are adjusted so as to satisfy the above formula (1). Can be manufactured in the same manner as above. Therefore, after explaining a method for producing a general fermented beer-like effervescent beverage and a non-fermented beer-like effervescent beverage, a method for adjusting the concentrations of β-citronellol and geraniol so as to satisfy the above formula (1) will be described. ..

The fermented beer-like effervescent beverage produced through the fermentation step can generally be produced by the steps of preparation (preparation of fermented raw material liquid), fermentation, liquor storage, and filtration.

First, as a preparation step (fermentation raw material liquid preparation step), a fermentation raw material liquid is prepared from one or more selected from the group consisting of grain raw materials and sugar raw materials. Specifically, a mixture containing a fermented raw material and raw water is heated, starch is saccharified to prepare a sugar solution, the obtained sugar solution is boiled, and then at least a part of the solid content is removed. To prepare the fermentation raw material liquid.

First, a mixture containing at least one of a grain raw material and a sugar raw material and raw water is prepared and heated, and starch such as a grain raw material is saccharified to prepare a sugar solution. As the raw material for the sugar solution, only the grain raw material may be used, only the sugar raw material may be used, or both may be mixed and used. Examples of the grain raw material include barley and wheat, wheat such as malt thereof, beans such as rice, corn and soybean, and potatoes. The grain raw material can be used as a grain syrup, a grain extract, or the like, but is preferably used as a grain crushed product obtained by crushing. The crushing treatment of grains can be carried out by a conventional method. The grain crushed product may be a product which has been subjected to a treatment usually performed before and after the crushing treatment, such as malt crushed product, cornstarch, corn grits and the like. In the present invention, the grain crushed product used is preferably a malt crushed product. By using the crushed malt product, it is possible to produce a fermented beer-like effervescent beverage having a clearer beer-like character. The crushed malt product may be any crushed barley, for example, Nijo barley, which is germinated by a conventional method, dried, and then crushed to a predetermined particle size. Further, the grain raw material used in the present invention may be one kind of grain raw material or a mixture of a plurality of kinds of grain raw materials. For example, crushed malt may be used as the main raw material, and crushed rice or corn may be used as the auxiliary raw material. Examples of the sugar raw material include sugars such as liquid sugar.

Since the sharpness improving effect of the present invention is more effectively exerted, the beer-like effervescent beverage according to the present invention preferably uses at least a grain raw material as a fermentation raw material, and 50% or more of the fermentation raw material is a grain raw material. Some are more preferable, and those in which 80% or more of the fermentation raw material is a grain raw material are further preferable. Among them, it is preferable that 50% or more of the fermentation raw material is malt, that is, the malt ratio (the ratio (mass) of malt to the fermentation raw material) is 50% or more, and the malt ratio is 67% or more. It is preferable that the malt ratio is 100%.

A grain raw material or an auxiliary raw material other than water may be added to the mixture. Examples of the auxiliary raw material include hops, dietary fiber, yeast extract, fruit juice, bitterness, coloring agents, herbs, fragrances and the like. Further, if necessary, a saccharifying enzyme such as α-amylase, glucoamylase, and pullulanase, or an enzyme agent such as a protease can be added.

The saccharification treatment is carried out using an enzyme derived from a grain raw material or the like or an enzyme added separately. The temperature and time during the saccharification process include the type of grain raw material used, the ratio of the grain raw material to the total fermentation raw material, the type and amount of the added enzyme, the quality of the target fermented beer-like effervescent beverage, etc. It will be adjusted as appropriate in consideration. For example, the saccharification treatment can be carried out by a conventional method, such as holding a mixture containing a grain raw material or the like at 35 to 70 ° C. for 20 to 90 minutes.

By boiling the sugar solution obtained after the saccharification treatment, a broth (boiled product of the sugar solution) can be prepared. It is preferable that the sugar solution is filtered before the boiling treatment and the obtained filtrate is boiled. Further, instead of the filtrate of this sugar solution, a malt extract to which warm water is added may be used and boiled. The boiling method and its conditions can be appropriately determined.

A fermented beer-like effervescent beverage having a desired flavor can be produced by appropriately adding a fragrance or the like before or during the boiling treatment. For example, by adding hops before or during the boiling treatment and boiling the hops in the presence of the hops, the flavor / aroma components of the hops, particularly the bitterness components, can be efficiently boiled. The amount of hops added, the mode of addition (for example, addition in several portions) and the boiling conditions can be appropriately determined.

The broth obtained after the boiling treatment contains lees such as proteins produced by precipitation. Therefore, at least a part of the solid content such as lees is removed from the broth. The lees may be removed by any solid-liquid separation treatment, but generally, the precipitate is removed using a tank called a whirlpool. The temperature of the broth at this time may be 15 ° C. or higher, and is generally about 50 to 100 ° C. After removing the lees, the broth (filtrate) is cooled to an appropriate fermentation temperature with a plate cooler or the like. The broth after removing the lees becomes the fermentation raw material liquid.

Next, as a fermentation step, yeast is inoculated into the cooled fermentation raw material liquid to perform fermentation. The cooled fermentation raw material liquid may be subjected to the fermentation step as it is, or may be subjected to the fermentation step after adjusting to a desired extract concentration. The yeast used for fermentation is not particularly limited, and usually, it can be appropriately selected and used from the yeasts used for the production of alcoholic beverages. It may be a top-fermenting yeast or a bottom-fermenting yeast, but it is preferably a bottom-fermenting yeast because it can be easily applied to a large-scale brewing facility.

Further, as a liquor storage step, the obtained fermented liquor is aged in a liquor storage tank, stored and stabilized under low temperature conditions of about 0 ° C., and then the aging fermented liquor is filtered as a filtration step. , Yeast and insoluble proteins in the temperature range can be removed to obtain the desired fermented beer-like effervescent beverage. The filtration treatment may be any method as long as it can filter and remove yeast, and examples thereof include diatomaceous earth filtration and filter filtration with a filter having an average pore size of about 0.4 to 1.0 μm.

β-Citronellol and geraniol are as volatile as other monoterpene alcohols. Therefore, when hops are added during the boiling process of wort in the preparation process, most of the hops are volatilized. Therefore, when only the hop raw material is used as the raw material containing β-citronellol and geraniol, the liquid temperature drops to some extent after the boiling treatment in place of the hop added during the boiling treatment or in addition to the hop added during the boiling treatment. At that time, hop ingredients containing β-citronellol and geraniol are added. By adding the hop raw material after the boiling treatment (post-addition), a fermented beer-like effervescent beverage having a β-citronellol concentration of 5 ppb or more and a geraniol concentration of 6 ppb or more can be produced.

The time for adding the hop raw material containing β-citronellol and geraniol may be any time after the boiling treatment, but since the liquid temperature is sufficiently low and the volatilization of β-citronellol and the like can be suppressed more sufficiently, after the charging process. It is preferable that the time point is any of the above. In addition, geraniol is decomposed into β-citronellol and the like by yeast during fermentation. Therefore, the concentrations of β-citronellol and geraniol can be adjusted within the range satisfying the above formula (1) by adjusting the timing of adding the hop raw material. For example, by adding a hop raw material containing β-citronellol and geraniol after the charging step, a fermented beer-like effervescent beverage containing a more sufficient amount of geraniol can be produced. The hop raw material containing β-citronellol and geraniol may be added to the fermentation raw material solution before inoculation with yeast, may be added to the fermentation raw material solution together with yeast, or may be added to the fermentation raw material solution after inoculation with yeast. It may be added to the fermentation broth during fermentation, or may be added to the fermentation broth after the completion of the main fermentation (after the completion of the fermentation process).

Even when β-citronellol and / or geraniol is added as an additive in place of the hop raw material containing β-citronellol and geraniol, or together with the hop raw material, the liquid temperature is sufficiently lowered to the fermentation raw material liquid or fermented liquid. It is preferable to add it. For example, β-citronellol and / or geraniol may be added to the fermentation broth before inoculating yeast, may be added to the fermentation broth together with yeast, or added to the fermentation broth after yeast inoculation. It may be added to the fermentation broth during fermentation, or may be added to the fermentation broth after the completion of the main fermentation (after the completion of the fermentation process).

A non-fermented beer-like effervescent beverage produced without a fermentation step can generally be produced by a method (formulation method) of mixing each raw material. For example, specifically, it can be produced by a compounding step of preparing a compounding solution by mixing each raw material and a gas introduction step of adding carbon dioxide gas to the obtained compounding solution.

First, in the compounding step, a compounding solution is prepared by mixing the raw materials. In the compounding step, it is preferable to prepare a compounding solution in which all the raw materials other than carbon dioxide gas are mixed. The order in which the raw materials are mixed is not particularly limited. All the raw materials may be added to the raw material water at the same time, or the raw materials remaining after dissolving the previously added raw materials may be added in sequence. Further, for example, solid (for example, powder or granular) raw material and alcohol may be mixed with the raw material water, and the solid raw material may be prepared as an aqueous solution in advance, and these aqueous solutions, alcohol, and raw material water may be added as needed. It may be mixed.

When insoluble matter is generated in the preparation liquid prepared in the preparation step, it is preferable to perform a treatment for removing the insoluble matter such as filtration on the preparation liquid before the gas introduction step. The insoluble matter removing treatment is not particularly limited, and can be performed by a method usually used in the art such as a filtration method and a centrifugation method. In the present invention, the insoluble matter is preferably removed by filtration, and more preferably removed by diatomaceous earth filtration.

Next, as a gas introduction step, carbon dioxide gas is added to the blending solution obtained in the blending step. As a result, a non-fermented beer-like effervescent beverage is obtained. By adding carbonic acid, the same refreshing feeling as beer is given. The carbon dioxide gas can be added by a conventional method. For example, the compounding solution obtained in the compounding step and the carbonated water may be mixed, and carbon dioxide gas may be directly added to the compounding solution obtained in the compounding step to dissolve the mixture.

After adding carbon dioxide gas, the obtained non-fermented beer-like effervescent beverage may be further subjected to a treatment for removing insoluble matter such as filtration. The insoluble matter removing treatment is not particularly limited, and can be performed by a method usually used in the art.

When the beer-like effervescent beverage according to the present invention is a non-fermented beer-like effervescent beverage, β-citronellol and geraniol contained in the raw materials used are brought into the final beverage as they are. Therefore, by adjusting the amounts of the hop raw material, β-citronellol, and geraniol used as raw materials, a beer-like effervescent beverage in which the concentrations of β-citronellol and geraniol satisfy the above formula (1) can be produced.

The beer-like effervescent beverage according to the present invention is prepared by directly adding a hop raw material, β-citronellol, and geraniol to a beer-like effervescent beverage produced by various manufacturing methods to obtain the β-citronellol concentration and geraniol of the beverage. It can also be produced by adjusting the concentration so as to satisfy the above formula (1). That is, in both fermented beer-like effervescent beverages and non-fermented beer-like effervescent beverages, sharpness is improved by adjusting the β-citronellol concentration and geraniol concentration of the beverage so as to satisfy the above formula (1). Can be made to.

Next, the present invention will be described in more detail with reference to Examples and Reference Examples, but the present invention is not limited to the following Examples and the like.

<Measurement of β-citronellol and geraniol concentrations>
In the subsequent experiments, the concentrations of β-citronellol and geraniol were measured using the agitated branch adsorption extraction method (SBSE method: Stir Bar Solactive Extension). Specifically, β-damascone was added to the sample to be measured so as to be 0.1 ppb as an internal standard, and then diluted 5-fold, and 20 mL of the diluted sample was collected in a 30 mL vial. A stirring branch (length = 20 mm; Twister (trade name); Germany, manufactured by Gerstel) coated with 47 μL of PDMS (polydimethylsiloxane) was placed in the vial, the lid was closed, and the mixture was stirred at 40 ° C. for 2 hours and stirred. Each aroma component was adsorbed on the branch. The stirring branch is then removed from the vial to completely remove water droplets, followed by a thermal desorption unit (TDU); Gerstel) and a programmable temperature-evaporation inlet (CIS4; Gerstel). Was inserted into the equipped GC-MS. The GC-MS conditions are as follows.

Equipment: Gas chromatograph equipment 6890 (manufactured by Agilent Technologies)
Detector: MSD5793N Quadrupole mass spectrum (manufactured by Agilent Technologies)
Column: DB-WAX capillary volume (length: 60 m, inner diameter: 0.25 mm, film thickness: 0.25 μm, manufactured by Agilent Technologies)
Injection: 250 ° C pulsed splitless injection mode
Injection volume: 1 μL
Carrier gas: helium (1 mL / min)
Column temperature setting: 40 ° C (hold for 5 minutes)-(3 ° C / min) -240 ° C (20 minutes)
Mass-to-charge ratio: 30-350 (m / z) Ionization conditions: 70 eV, single ion-monitoring (SIM) mode)
Quantitative method: The calculation was performed by comparing the peak area area of each aroma component with the peak area area of the internal standard product.

<Bitter taste value>
In the subsequent experiments, the bitterness value of the beer-like effervescent beverage was measured according to the EBC method.

<Sensory evaluation>
In the subsequent experiments, the sensory evaluation of the sharpness and beer-likeness of the beer-like sparkling beverage was carried out as follows.
Specifically, by a panel of 5 people, the sharpness and beer-likeness of the beer-like sparkling beverage was given as 3 points for the following control sample, and 1 point felt very weak compared to the control sample, and 2 points were the control. It feels weaker than the sample, 3 points feel the same as the control sample, 4 points feel stronger than the control sample, and 5 points feel very strong compared to the control sample. did. The evaluation points of each sample were the average value of the evaluation points of the panels of 5 people. It was defined as "good sharpness: there is a difference in taste and no taste remains after drinking" and "poor sharpness: the taste remains forever after drinking". In addition, when the score was 3.5 or higher, it was evaluated that there was an effect of improving sharpness or beer-likeness.

In the following examples, unless otherwise specified, commercially available beer (commercially available product A) was used as a control sample for sensory evaluation of sharpness and beer-likeness.

[Example 1]
In addition to the hops added during the boiling process, hops are added after the boiling process before the end of the preparation process, at the start of fermentation, or after the end of fermentation to produce beer. Measurements and sensory evaluation of sharpness and beer-likeness were performed.

<Preparation of sample 1>
The malt-derived component was saccharified by mixing light-colored malt and water and holding the obtained mixture at 65 ° C. for 70 minutes. The obtained wort was filtered, hop pellets were added to the obtained filtrate so as to have a liquid volume of 235 g / hL, and the mixture was boiled for 90 minutes. After the boiling treatment, concentration-adjusting hot water was added, and hop meal and the like were separated in a whirlpool (98 ° C.) to obtain wort (fermentation raw material liquid). Hop pellets were added to the whirlpool so as to be 235 g / hL with respect to the liquid volume. The obtained wort was cooled to 6 ° C., bottom fermented yeast was added, and the wort was fermented at 12 ° C. for 10 days. After the fermentation was completed, the fermentation broth was further aged at 10 ° C. for 7 days, cooled to 0 ° C., and filtered through diatomaceous earth to obtain beer (sample 1).

<Preparation of sample 2>
Same as the control sample except that instead of adding the hop pellets to the whirlpool, the hop pellets were added to the wort cooled to 6 ° C. together with yeast so as to be 235 g / hL with respect to the liquid volume. And obtained beer (sample 2).

<Preparation of sample 3>
In the same manner as the control sample, except that the hop pellets were added to the fermented liquid after the fermentation and before the aging so as to be 235 g / hL with respect to the liquid volume, instead of adding the hop pellets to the whirlpool. Beer (sample 3) was obtained.

The concentrations of β-citronellol and geraniol were measured for the commercially available product A (control sample, bitterness value 20, citronellol 2 ppm, geraniol 3 ppm) and the obtained samples 1 to 3, and further sensory evaluation of sharpness and beer-likeness was performed. .. The results are shown in Table 1. In the table, "Y / X" indicates the ratio of the geraniol concentration to the β-citronellol concentration ([geraniol concentration (ppb)] / [β-citronellol concentration (ppb)]).

As shown in Table 1, the samples 1 to 3 to which almost the same amount of hop pellets were added after the boiling treatment had higher concentrations of β-citronellol and geraniol and higher bitterness values than the control sample. Of the samples 1 to 3, the sample 1 to which the hop pellets were added to the whirlpool had worse sharpness than the control sample, but the samples 2 and 3 to which the hop pellets were added at a lower liquid temperature were the control samples. The sharpness was improved. Sample 3 to which hop pellets were added at the end of the main fermentation had the most improved sharpness. Sample 2 to which hop pellets were added together with yeast during the main fermentation had both sharpness and beer-likeness improved as compared with the control sample. In Samples 2 and 3 in which the sharpening effect was observed, the ratio of the geraniol concentration to the β-citronellol concentration was 1.2 or more, but in the sample 1 in which the sharpening improving effect was not observed, the geraniol concentration was β-citronellol. It was lower than the concentration.

[Example 2]
In order to confirm whether β-citronellol and geraniol are the causative substances of sharpness, β-citronellol or geraniol was added to the commercial beer (commercial product A) used in Example 1 and the effect on sharpness and beer-likeness was investigated. ..

Specifically, Samples 1 to 13 were produced by adding β-citronellol and / or geraniol to the commercial product A in the amounts as shown in Tables 2 to 3. The samples 1 to 13 were subjected to sensory evaluation of sharpness and beer-likeness using the commercially available product A as a control sample. The results are shown in Tables 2 and 3. In the table, "Y / X" is the same as in Table 1.

Samples 2 and 3 in which only β-citronellol was added to the control sample showed astringency and reduced sharpness. On the contrary, the sample 4 in which only geraniol was added to the control sample had a strong floral feeling and did not feel like beer. Of the samples to which both β-citronellol and geraniol were added, sample 1 in which the amount of β-citronellol and geraniol added was small was not so different from that of the control sample, but β-citronellol was 5 ppb and geraniol was 6 ppb. The sample 5 added to was improved in both sharpness and beer-likeness. Samples 6 to 12 having a β-citronellol concentration of 5 ppb or more, a geraniol concentration of 6 ppb or more, and a ratio of the geraniol concentration to the β-citronellol concentration of 1.2 or more were sharper and beer than the control sample, as in the sample 5. Both of the qualities were improved.

Samples 6, 7, 9 to 13 had the same or higher geraniol concentration as Sample 4, which had a strong geraniol scent and significantly reduced beer-likeness, but the floral scent was suppressed, resulting in beer-likeness. Was also excellent. Further, although the samples 9 to 13 had the same β-citronellol concentration as or higher than the samples 2 and 3 whose sharpness was reduced by the astringency caused by β-citronellol, the astringency was suppressed and the sharpness was reduced. The beer-likeness was good. From these results, by adjusting the ratio of β-citronellol and geraniol to an appropriate range (range that satisfies the above formula (1)), sharpness can be improved and beer-likeness can also be improved. all right.

Claims (8)

A mixture containing the fermented raw material and raw water is heated, starch is saccharified to prepare a sugar solution, the obtained sugar solution is boiled, and then at least a part of the solid component is removed to prepare the fermented raw material solution. And the preparation process to prepare
It has a fermentation process in which brewer's yeast is inoculated into the fermentation raw material liquid to ferment it.
At any time after the preparation step, one or more selected from the group consisting of geraniol and β-citronellol was added to the fermentation raw material solution, and coriander was not added to the fermentation raw material solution.
It contains geraniol and β-citronellol, and the concentration X of β-citronellol and the concentration Y of geraniol are the following formula (1).
Equation (1): Y ≧ 1.2X (X ≧ 5ppb, Y ≧ 6ppb)
The production of a beer-like sparkling beverage, wherein the β-citronellol concentration X is 5 to 40 ppb and the geraniol concentration Y is 6 to 100 ppb. Method. The method for producing a beer-like effervescent beverage according to claim 1 , wherein one or more selected from the group consisting of hops, geraniol, and β-citronellol is added to the fermentation broth after the fermentation step. The method for producing a beer-like effervescent beverage according to claim 1 or 2 , wherein the beer-like effervescent beverage having a β-citronellol concentration X of 20 to 40 ppb is produced . The method for producing a beer-like effervescent beverage according to any one of claims 1 to 3 , wherein the beer-like effervescent beverage having a geraniol concentration Y of 18 to 100 ppb is produced . The method for producing a beer-like effervescent beverage according to any one of claims 1 to 4 , wherein the beer-like effervescent beverage having a bitterness value of 60 or less is produced . As a raw material, one or more selected from the group consisting of geraniol and β-citronellol was used.
The concentration X of β-citronellol and the concentration Y of geraniol are given by the following formula (1).
Equation (1): Y ≧ 1.2X (X ≧ 5ppb, Y ≧ 6ppb)
A beer-like effervescent beverage not made from coriander, which is characterized by adjusting the concentration X of β-citronellol to be 5 to 40 ppb and the concentration Y of geraniol to be 6 to 100 ppb. How to improve sharpness. The method for improving the sharpness of a beer-like effervescent beverage not using coriander as a raw material according to claim 6, wherein the concentration X of β-citronellol is adjusted to 20 to 40 ppb. The method for improving the sharpness of a beer-like effervescent beverage not using coriander as a raw material according to claim 6 or 7, wherein the concentration Y of geraniol is adjusted to 18 to 100 ppb.