JP7217117B2 - Beer-taste beverage and method for producing beer-taste beverage - Google Patents

Description

The present invention relates to a beer-taste beverage and a method for producing a beer-taste beverage.

Most conventional beer-taste beverages use hops as a bitterness material, and the use of hops imparts bitterness, astringency, and the like. In recent years, various beer-taste beverages have been developed that use bitter materials as substitutes for hops. For example, Patent Document 1 describes a beer-taste beverage that does not substantially utilize the bitterness of hops by using a combination of a group of herbs characterized by imparting taste and a group of herbs characterized by imparting aroma. there is

JP 2006-109795 A

However, a beer-taste beverage that does not use hops and has a sufficient depth of flavor (feeling of body) and a bitter aftertaste has not yet been provided. An object of the present invention is to provide a beer-taste beverage excellent in depth of taste (feeling of body) and bitterness at the beginning without using hops, and to provide a method for producing the same.

The present invention relates to a beer-taste beverage containing lemon peel and/or lemon peel extract.

Since the beer-taste beverage according to the present invention contains lemon peel and/or lemon peel extract, it is excellent in depth of taste (feeling of body) and bitterness at the beginning.

In one aspect, the content of lemon peel and/or lemon peel extract is preferably 0.5 w/v% or more and 4.5 w/v% or less with respect to the total amount of the beer-taste beverage. When the content of the lemon peel extract is within this range, the beer-taste beverage has an excellent depth of taste (feeling of body) and an excellent bitterness at the beginning, and the unfavorable aftertaste is sufficiently reduced.

In one aspect, the beer-taste beverage according to the present invention may further contain an acidulant. By containing an acidulant, the aftertaste is further reduced. When an acidulant is contained, the content of the acidulant may be 0.015 w/v% or more and 0.28 w/v% or less in terms of citric acid with respect to the total amount of the beer-taste beverage.

In one aspect, the beer-taste beverage may contain alcohol. By containing alcohol, the depth of taste (feeling of body) and the bitterness of the beginning of the beer-taste beverage are further improved, and the unfavorable taste of the aftertaste is further reduced.

In one aspect, the beer-taste beverage may be a non-fermented beer-taste beverage.

In one aspect, the beer-taste beverage may have a bitterness value of less than 5.

The present invention also relates to a method for producing a beer-taste beverage, comprising the step of adding lemon peel and/or lemon peel extract to the raw material liquid.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a beer-taste beverage excellent in depth of taste (feeling of body) and bitterness in the beginning without using hops, and a method for producing the same.

Hereinafter, embodiments for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

(Beer-taste beverage)
The beer-taste beverage according to this embodiment contains lemon peel and/or lemon peel extract.

As used herein, the term "beer-taste beverage" means a beverage having a beer-like flavor. The beer-taste beverage may be a beer-taste alcoholic beverage having an alcohol content of 1 v/v% or more, or may be a non-alcoholic beer-taste beverage having an alcohol content of less than 1 v/v%. As used herein, alcohol means ethanol unless otherwise specified.

Examples of beer-taste alcoholic beverages include those classified under the Liquor Tax Law (as of April 1, 2018) into beer, low-malt beer, other brewed alcoholic beverages, liqueurs, and spirits.

The alcohol content of the beer-taste alcoholic beverage is not particularly limited, and may be, for example, 1 v/v % or more and 20 v/v % or less. The lower limit of the alcohol content of the beer-taste alcoholic beverage may be, for example, 1 v/v% or more, 2 v/v% or more, 3 v/v% or more, 4 v/v% or more, or 5 v/v% or more. In addition, the upper limit of the alcohol content of beer-taste alcoholic beverages is, for example, 20 v/v% or less, 15 v/v% or less, 10 v/v% or less, 9 v/v% or less, 8 v/v% or less, 7 v/v% or less. , 6 v/v % or less, 5 v/v % or less, 4 v/v % or less, or 3 v/v % or less.

A non-alcoholic beer-taste beverage is a beer-taste beverage that does not substantially contain alcohol. The alcohol content of the non-alcoholic beer-taste beverage may be less than 1 v/v%, may be 0.5 v/v% or less, may be 0.1 v/v% or less, and may be 0.005 v/v%. It may be less than (0.00 v/v%).

The lemon peel of the present invention may contain lemon (Citrus limon) peel, and may contain lemon peel and fruit.
A lemon peel extract is obtained, for example, by extracting lemon peel with water, hot water, or ethanol. The lemon peel extract may be one extracted from lemon peel by a known method, or may be a commercially available product.

The content of lemon peel and/or lemon peel extract is 0.1 w/v% or more, 0.2 w/v% or more, 0.3 w/v% or more, 0.4 w/v with respect to the total amount of beer-taste beverage % or more, 0.5 w/v% or more, 0.6 w/v% or more, 0.7 w/v% or more, 0.8 w/v% or more, 0.9 w/v% or more, or 1.0 w/v% or more. In addition, the content of lemon peel and/or lemon peel extract is 10.0 w/v% or less, 7.5 w/v% or less, 5.0 w/v% or less, 4.5 w/v% or less with respect to the total amount of the beer-taste beverage. /v% or less, 4.0 w/v% or less, 3.5 w/v% or less, or 3.0 w/v% or less. The content of lemon peel and/or lemon peel extract is preferably 0.5 w/v% or more and 4.5 w/v% or less with respect to the total amount of the beer-taste beverage. When the content of lemon peel and/or lemon peel extract is within the above range, the beer-taste beverage has an excellent depth of taste (bodily feeling) and an excellent bitterness at the beginning, and the unfavorable aftertaste is sufficiently reduced.

The beer-taste beverage according to this embodiment may further contain an acidulant. By containing an acidulant, the aftertaste is further reduced.

Acidulants include, for example, phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, gluconodeltalactone, 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, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-sodium malate . Although each of these acidulants has a sourness characteristic, it is said that the sourness can be converted into each other. An example thereof is a citric acid conversion amount obtained by converting the sourness of each sourness component based on the sourness of citric acid. Specifically, the citric acid equivalent amount corresponding to 100 mass ppm of tartaric acid is 130 mass ppm, the citric acid equivalent amount corresponding to 100 mass ppm of lactic acid is 120 mass ppm, and 100 mass ppm of phosphoric acid. The citric acid conversion amount corresponding to mass ppm is 200 mass ppm, and the citric acid conversion amount corresponding to 100 mass ppm malic acid is 125 mass ppm. In this specification, mass ppm indicates 10 ⁻⁴ mass %.

The content of the acidulant before conversion is "8.24.2" of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the Beer Brewers Association International Technical Committee [Analysis Committee], revised in 2013) It can be measured by the method described in "capillary electrophoresis method".

The content of the acidulant is 0.001 w/v% or more, 0.005 w/v% or more, 0.01 w/v% or more, and 0.015 w/v% in terms of citric acid equivalent to the total amount of the beer-taste beverage. Above, it may be 0.02 w/v% or more, 0.025 w/v% or more, or 0.03 w/v% or more. In addition, the content of the acidulant is 1 w/v% or less, 0.5 w/v% or less, 0.4 w/v% or less, 0.35 w/v% in terms of citric acid equivalent to the total amount of the beer-taste beverage. 0.3 w/v% or less, 0.28 w/v% or less, 0.25 w/v% or less, or 0.2 w/v% or less. The content of the acidulant is preferably 0.015 w/v% or more and 0.28 w/v% or less in terms of citric acid with respect to the total amount of the beer-taste beverage.

The bitterness value (BU) of the beer-taste beverage according to the present embodiment may be, for example, 1 to 50, less than 5, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2 .5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.5 or less or may be 0, 0.5 or more, 1.0 or more, 1.5 or more, 2.0 or more, It may be 2.5 or more and 3.0 or more.

Bitterness value (BU) is described in “8.15 Bitterness value” of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the Beer Brewers Association International Technical Committee [Analysis Committee], revised in 2013). It can be measured by the method described in The bitterness value can be appropriately set within the above range, for example, by adjusting the type and amount of raw materials used.

The beer-taste beverage according to the present embodiment may be a fermented beverage (fermented beer-taste beverage) or a non-fermented beverage (non-fermented beer-taste beverage). A fermented beverage is produced through fermentation by yeast or the like. Non-fermented beverages are those produced without fermentation by yeast or the like.

The beer-taste beverage according to this embodiment may be effervescent or non-effervescent. Here, foamability means that the gas pressure at 20° C. is 0.049 MPa (0.5 kg/cm ² ) or more. The upper limit of gas pressure may be about 0.235 MPa (2.4 kg/cm ² ).

The beer-taste beverage according to the present embodiment may contain colorants, sweeteners, high-intensity sweeteners, antioxidants, flavors, acidulants, salts, etc. that are usually blended in beverages. Examples of coloring agents include caramel pigments, gardenia pigments, fruit juice pigments, vegetable pigments, and synthetic pigments. Sweeteners include, for example, high-fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, saccharin sodium, disodium rityrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Flavors include, for example, liqueur flavors, alcoholic flavors, spirits flavors, vodka flavors, herb flavors, sugar flavors, and various fruit flavors. Acidulants include, for example, adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, 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, DL-malic acid, DL-sodium malate, phosphoric acid can be mentioned. Examples of salts include common salt, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

As raw materials, the beer-taste beverage according to the present embodiment may use wheat raw materials, may use raw materials other than wheat raw materials, or may use them in combination at any ratio.

Wheat raw materials refer to wheat or processed wheat products. Barley includes, for example, barley, wheat, rye, oats, oats, pigeons and oats. Examples of processed wheat products include wheat extract, malt, and malt extract. A barley extract is obtained by extracting a barley extract containing sugar and nitrogen from barley. Malt is obtained by germinating wheat. Malt extract is obtained by extracting an extract containing sugar and nitrogen from malt. The raw material for wheat may be processed (for example, roasted, etc.) as necessary. Moreover, one type of wheat raw material may be used alone, or a plurality of types may be used in combination. In the present specification, the term "ingredients" refers to all ingredients other than water and hops, among all ingredients used in the production of beer-taste beverages. The beer-taste beverage according to the present embodiment preferably does not substantially contain wheat raw materials as raw materials, and more preferably does not contain wheat raw materials as raw materials.

Raw materials other than wheat raw materials may be, for example, plant raw materials such as cereals, potatoes, and beans, and sugar raw materials (sugars) such as starch, grits, liquid sugar, and the like. Cereals include, for example, corn, rice, and sorghum. Potatoes include, for example, potatoes and sweet potatoes. Examples of legumes include soybeans and peas. Raw materials other than the wheat raw material may be processed (eg, roasted, etc.) as necessary.

The beer-taste beverage according to the present embodiment may contain hops as a raw material, or may not contain hops as a raw material. Hops include dried hops, hop pellets, and hop extracts, and processed hop products such as low hops, hexahops, tetrahops, and isolated hop extracts. Since the beer-taste beverage according to the present embodiment contains the lemon peel extract, it is excellent in depth of taste (bodily feeling) and bitterness at the beginning without using hops. Therefore, the beer-taste beverage according to the present embodiment preferably does not substantially contain hops as a raw material, and more preferably does not contain hops as a raw material. In addition, not substantially containing hops as a raw material means that the resulting beer-taste beverage has a bitterness value of less than 5.

The beer-taste beverage according to this embodiment can be provided in a container. Any container can be used as long as it can be sealed, and so-called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Also, 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 currently distributed container can be applied. In addition, it is preferable to use a metal container because it can completely block gas, moisture and light and maintain stable quality at room temperature for a long period of time.

(Method for producing beer-taste beverage)
A method for producing a beer-taste beverage according to the present embodiment includes adding lemon peel and/or lemon peel extract to a raw material liquid. As used herein, the raw material liquid means a liquid that is the basis of the beer-taste beverage. The raw material liquid includes liquids used or produced in each step (for example, sugar-containing liquid, post-boiling liquid, refined liquid, pre-fermentation liquid, and post-fermentation liquid, which will be described later).

In this embodiment, the beer-taste beverage may be the beer-taste beverage described above.

A production method in one embodiment includes, for example, a preparation step and a fermentation step. The lemon peel and/or lemon peel extract may be added to the raw material solution at any stage during the production process of the beer-taste beverage, for example, it may be added to the brewing water in the brewing process, and obtained through the fermentation process. It may be added to the post-fermentation liquid obtained.

In the preparation step, a pre-fermentation liquid is obtained using raw materials and preparation water (water used in the preparation step). That is, the preparation step is a step of preparing a pre-fermentation liquid used for fermentation. The preparation step may include, in this order, a boiling step of boiling the sugar-containing liquid, a removing step of removing the solid content in the raw material liquid, and a cooling step of cooling the raw material liquid.

In the boiling step, the sugar-containing liquid is boiled to obtain a post-boiling liquid (sugar-containing liquid after boiling). A sugar-containing liquid contains a component capable of alcoholic fermentation by yeast. Sugar-containing liquids include, for example, wort and syrup. Wort is an unfermented liquid obtained through the saccharification of the above-mentioned raw material for wheat. The wort is prepared, for example, through a step of mixing raw materials such as the above-mentioned malt raw materials with water, a step of saccharifying a liquid containing the raw materials and water to obtain a saccharified liquid by a conventional method, and a step of filtering the saccharified liquid. Obtainable.

In the boiling step, hops may be added to the raw material liquid. As hops to be added, for example, dried hops, hop pellets, and hop extracts can be used. The hops may be processed hops such as low hops, hexahops, tetrahops and isolated hop extracts. In addition, since the beer-taste beverage according to the present embodiment contains the lemon peel extract, it is excellent in depth of taste (feeling of body) and bitterness at the end without using hops. Therefore, the addition of hops may be omitted.

In the removing step, the solid content in the post-boiling liquid is removed to obtain a purified liquid. The removal step can be performed, for example, by precipitating insoluble solids contained in the post-boiling liquid. Examples of the solid content include thermally congealed matter produced in the boiling process, hop residue when hops are added in the boiling process, and the like. The removal step may be performed in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which yeast fermentation is possible to obtain a pre-fermentation liquid.

In the fermentation step, the pre-fermentation liquid is fermented with yeast to obtain a post-fermentation liquid. In the fermentation process, alcoholic fermentation is performed by adding yeast. More specifically, the pre-fermentation liquid is inoculated with yeast and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

The production method according to the present embodiment may include a step of filtering the post-fermentation liquid as a post-fermentation step after the fermentation step. By performing the filtration step, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

In the production method according to the present embodiment, as other post-fermentation steps, the post-fermentation liquid (or the post-fermentation liquid after the filtration step) is heated (sterilized), various additives (e.g., coloring agents, antioxidants, Acidulant, bittering agent, flavoring), addition of alcohol, carbonation, etc. may be performed. As the alcohol to be added in the post-fermentation step, various spirits such as shochu and vodka, raw material alcohols, and the like can be used, for example.

When the beer-taste beverage is a non-alcoholic beer-taste beverage, it may be produced by performing fermentation in the same manner as beer-taste beverages such as ordinary beer to produce alcohol, and then removing or reducing the alcohol. It may also be produced by shortening the fermentation period to suppress the production of alcohol.
.

When the beer-taste beverage is a non-fermented beverage (non-fermented beer-taste beverage), it may be produced without performing the fermentation step.

The production method in another embodiment includes, for example, water, lemon peel and/or lemon peel extract, and optionally distilled alcohol and various additives (e.g., coloring agents, antioxidants, acidulants, bittering agents , fragrance), and a blending step of blending into the raw material tank. The content of lemon peel and/or lemon peel extract can be adjusted by adding lemon peel and/or lemon peel extract and controlling the amount added.

The production method according to the present embodiment includes a filtration step of filtering the mixed solution obtained by mixing each component in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, and a first sterilization. A filling step of filling the sterilized filtrate sterilized in the process into a container such as a bottle, can, bottle, PET bottle, etc., and a second sterilization step of sterilizing the filtrate filled in the container in the filling step along with the container, may further include

In the blending step, the components may be mixed while stirring with a stirrer or the like so that the components are well mixed. Also, the filtration step can be performed with a common filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of processing speed, etc., and is applicable without being limited to this as long as the same processing can be performed. In the filling process, the filling may be performed in a clean room that maintains a degree of cleanliness that is normally performed in the manufacture of beverages. The second sterilization step can be performed by heating the filtrate together with the container at a predetermined temperature for a predetermined time. Non-sterile filling without the first and second sterilization steps is also possible. Moreover, when making it into an effervescent drink, it is good to perform carbonation between a 1st sterilization process and a filling process, for example.

The beer-taste beverage according to the present embodiment has the effect of being excellent in depth of taste (feeling of body) and bitterness at the beginning without using hops. Therefore, one embodiment of the present invention provides a method for improving the depth of taste (feeling of body) and the bitterness of the beginning of a beer-taste beverage, which comprises adding lemon peel and/or lemon peel extract to the raw material liquid. be done.

EXAMPLES The present invention will now be described more specifically based on examples. However, the present invention is not limited by the following examples.

[Test Example 1]
(Comparative Examples and Examples 1-1 to 1-5)
<Preparation of beer-taste beverage>
A lemon peel extract, beer flavor, water, and carbonated water were mixed to prepare beer-taste beverages of Comparative Examples and Examples 1-1 to 1-5. Lemon peel extract, beer flavor, water, and carbonated water were added in amounts shown in Table 1 to prepare beer-taste beverages. In addition, as for the beer flavor, one containing neither wheat-derived components nor hop-derived components was used.

The bitterness values (BU) of the beer-taste beverages of Comparative Examples and Examples 1-1 to 1-5 were all adjusted to be less than 5.

<Sensory evaluation>
The beer-taste beverages of Comparative Examples and Examples 1-1 to 1-5 are selected for "thickness of taste (body feeling)", "bitterness of the first taste" and "miscellaneous taste of the aftertaste". A sensory evaluation was performed by three panelists. Table 1 shows the results. In the sensory evaluation, each evaluation item was evaluated on a scale of 1 to 5, and the average value was used as the evaluation score.

The “thickness of taste (feeling of body)” is the depth of taste (feeling of body) typical of a beer-taste beverage, and the higher the score, the stronger the depth of preferable taste. The “bitterness of the initial taste” is the bitterness of the initial taste that is typical of beer-taste beverages, and the higher the score, the stronger the bitterness of the desirable initial taste. The "off-taste aftertaste" is a unique off-taste aftertaste derived from the lemon peel extract, and the lower the score, the stronger the unfavorable off-taste is perceived.

Here, the sensory evaluation of "thickness of taste (bodily feeling)", "bitterness of the first taste" and "unpleasant taste of the aftertaste" is based on the scores of the beer-taste beverage of the comparative example as 1 point, 1 point and 5 points, respectively. They were fixed, and other beer-taste beverages were evaluated on the basis of these.

(Results of sensory evaluation)
As shown in Table 1, the beer-taste beverages to which lemon peel extract was added were superior in depth of taste (feeling of body) and bitterness at the end, compared to comparative examples in which lemon peel extract was not added. In addition, when the amount of lemon peel extract added is in the range of 0.5 to 4.5 w/v%, the depth of taste (feeling of body) and the bitterness of the first taste are excellent, and the aftertaste is sufficiently reduced. It had been.

[Test Example 2]
(Comparative Examples and Examples 2-1 to 2-5)
Each raw material was mixed with water at the ratio shown in Table 2 to prepare beer-taste beverages of Comparative Examples and Examples 2-1 to 2-5. Raw materials other than lactic acid (manufactured by Musashino Chemical Laboratory) are the same as in Test Example 1.

The sensory evaluation was performed in the same manner as in Test Example 1, and the bitterness value (BU) of the beer-taste beverages was adjusted to be less than 5 in all cases. Table 2 shows the results.

(Results of sensory evaluation)
As shown in Table 2, it was confirmed that adding an acidulant in addition to the lemon peel extract reduced the aftertaste.

[Test Example 3]
(Comparative Examples and Examples 3-1 to 3-5)
Each raw material was mixed with water at the ratio shown in Table 3 to prepare beer-taste beverages of Comparative Examples and Examples 3-1 to 3-5. Raw materials other than phosphoric acid (manufactured by Wako Pure Chemical Industries, Ltd.), low-malt beer and brewed alcohol are the same as in Test Examples 1 and 2. Also, in Examples 3-4 and 3-5, the alcohol concentration was adjusted to 5%.

The sensory evaluation and the bitterness value (BU) of the beer-taste beverage were adjusted to be less than 5 in the same manner as in Test Example 1. Table 3 shows the results.

(Results of sensory evaluation)
As shown in Table 3, the same effect can be obtained by using phosphoric acid instead of lactic acid as an acidulant, and when alcohol is added, the beer-taste beverage has a rich taste (bodily feeling) and a bitter aftertaste. It was confirmed that the aftertaste was further reduced while the aftertaste was further improved.

Claims (6)

Contains lemon peel and / or lemon peel extract ,
It further contains an acidulant,
The beer-taste beverage, wherein the content of the acidulant is 0.015 w/v% or more and 0.28 w/v% or less in terms of citric acid with respect to the total amount of the beer-taste beverage. The beer-taste beverage according to claim 1, wherein the content of lemon peel and/or lemon peel extract is 0.5 w/v% or more and 4.5 w/v% or less relative to the total amount of the beer-taste beverage. The beer-taste beverage according to claim 1 or 2 , which contains alcohol. The beer-taste beverage according to any one of claims 1 to 3 , which is a non-fermented beer-taste beverage. The beer-taste beverage according to any one of claims 1 to 4 , which has a bitterness value of less than 5. Including the step of adding lemon peel and / or lemon peel extract to the raw material solution,
including the step of adding an acidulant;
A method for producing a beer-taste beverage , wherein the content of the acidulant is 0.015 w/v% or more and 0.28 w/v% or less in terms of citric acid with respect to the total amount of the beer-taste beverage.