JP7223541B2 - Beer-taste beverage and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a beer-taste beverage and a method for producing the same.

A beer-taste beverage is generally a beverage having a beer-like flavor. Various techniques and alternative raw materials for achieving beer-like flavor in beer-taste beverages have been studied so far. For example, Patent Document 1 discloses a beer-taste beverage comprising 0.3-5 ppm quasine and/or 0.5-5 ppm quinine.

JP 2017-6077 A

By the way, since the flavor peculiar to beer depends particularly on components derived from hops, it has been difficult to reproduce the flavor peculiar to beer without using hops.

Therefore, the present invention is made in view of the above circumstances, and an object of the present invention is to provide a beer-taste beverage having a beer-like flavor without using hops.

One aspect of the present invention relates to a beer-taste beverage containing yellowfin tuna and/or yellowfin tuna extract.

The beer-taste beverage contains the yellowfin tuna and/or the yellowfin tuna extract, and thus has a refreshing bitterness and sharp bitterness. Therefore, the beer-taste beverage has a beer-like flavor without using hops.

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

In one aspect, the content of the yellowfin tuna and/or yellowfin tuna extract may be 0.006 w/v% or more and 0.07 w/v% or less relative to the total amount of the beer-taste beverage.

In one aspect, the beer-taste beverage may further contain an acidulant.

In one aspect, 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.

Another aspect of the present invention relates to a method for producing a beer-taste beverage, comprising adding a yellowfin tuna and/or an extract of a yellowfin tuna to a raw material liquid.

According to the present invention, it is possible to provide a beer-taste beverage having a beer-like flavor without using hops.

DETAILED DESCRIPTION OF THE INVENTION Embodiments for carrying out the present invention will be described in detail below. In addition, this invention is not limited to the following embodiment.

(Beer-taste beverage)
The beer-taste beverage according to the present embodiment contains yellowfin tuna and/or yellowfin tuna 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, 2 v/v% or more, 3 v/v% or more, 4 v/v% or more, or 5 v/v% or more. . In addition, 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, 5v/v% or less, 4v/v% or less, or 3v/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%).

Yellowfin is a deciduous tall tree belonging to the family Rutaceae, and is also called Kihada, Obaku, or Kihaku. The yellowfin tuna extract is obtained, for example, by extracting with water, hot water, or ethanol from the bark of Phellodendron amurense RUPR. or Pellodendron chinense Schneider (Rutaceae). The yellowfin tuna extract may be one extracted from the bark of the Rutaceae yellowfin tuna by a known method, or may be a commercially available product.

The content of the yellowfin tuna and/or yellowfin tuna extract is 0.004 w/v% or more, 0.005 w/v% or more, 0.006 w/v% or more, 0.007 w/v with respect to the total amount of the beer-taste beverage % or more, 0.008 w/v % or more, 0.009 w/v % or more, 0.01 w/v % or more, or 0.02 w/v % or more. In addition, the content of the yellowfin tuna and / or yellowfin tuna extract is 0.1 w / v% or less, 0.09 w / v% or less, 0.08 w / v% or less, 0.07 w with respect to the total amount of the beer-taste beverage /v% or less, 0.06 w/v% or less, 0.05 w/v% or less, or 0.04 w/v% or less. The content of the yellowfin tuna and/or yellowfin tuna extract is preferably 0.006 w/v% or more and 0.07 w/v% or less. When the content of the yellowfin tuna and/or the yellowfin tuna extract is within the range described above, the refreshing bitterness and sharpness of the bitterness are further improved, while the undesirable sweet aroma derived from the yellowfin tuna and/or the yellowfin tuna extract is produced. is suppressed.

The beer-taste beverage according to this embodiment preferably further contains an acidulant.

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, 0.01 w/v% or more, 0.015 w/v% or more, and 0.02 w/v% in terms of citric acid with respect to the total amount of the beer-taste beverage. 0.03 w/v% or more, 0.035 w/v% or more, 0.04 w/v% or more, 0.05 w/v% or more, or 0.055 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, 0.2 w/v% or less, 0.15 w/v% or less, 0.1 w/v% or less, It may be 0.09 w/v% or less, 0.08 w/v% or less, 0.07 w/v% or less, or 0.065 w/v%. 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. When the content of the acidulant is within the above range, the refreshing bitterness and sharpness of the bitterness are further improved.

The beer-taste beverage according to the present embodiment may contain a barley raw material as a raw material, or may not contain a barley raw material as a raw material. As used herein, the wheat raw material refers to wheat or a processed wheat product. 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. 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.

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 yellowfin tuna and/or yellowfin tuna extract, it has a beer-like flavor without containing 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 the present embodiment includes yellowfin and / or yellowfin tuna extracts, and acidulants, as well as coloring agents, sweeteners, high-intensity sweeteners, antioxidants, flavors, and salts that are usually blended in beverages. etc. may be included. 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. 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.

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, 0.3 or more, 0.5 or more, 1.0 or more, 1.5 or more, It may be 2.0 or more, 2.5 or more, or 3.0 or more.

In this specification, the bitterness value is, for example, "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) ” 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 (beer-taste fermented beverage) or a non-fermented beverage (beer-taste non-fermented 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 non-foaming or effervescent. Here, non-foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg/cm ² ), and foaming means that the gas pressure at 20°C is 0.049 MPa (0.5 kg/cm 2 ). 5 kg/cm ² ) or more. When foaming is used, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg/cm ² ).

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)
The method for producing a beer-taste beverage according to the present embodiment includes adding yellowfin tuna and/or yellowfin tuna extract to the 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 yellowfin tuna and/or yellowfin tuna extract may be added to the raw material solution at any stage during the production process of the beer-taste beverage. It may be added to the post-fermentation liquid.

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 materials of 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 yellowfin tuna and/or yellowfin tuna extract, it has a beer-like flavor without containing hops. Therefore, the addition of hops may be omitted.

In the removal 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. Spirits, for example, can be used as the alcohol added in the post-fermentation step.

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

The production method in another embodiment includes, for example, water, yellowfin tuna and/or yellowfin tuna 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 the yellowfin tuna and/or the yellowfin tuna extract can be adjusted by adding the yellowfin tuna and/or the yellowfin tuna 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 having a beer-like flavor without using hops. Therefore, as one embodiment of the present invention, there is provided a method for improving the beer-like flavor of a beer-taste beverage, which comprises adding a yellowfin tuna and/or a yellowfin tuna extract to a raw material liquid.

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

(Reference Example 1-1 and Examples 1-2 to 1-6)
<Preparation of beer-taste beverage>
Yellowfin extract, beer flavor, water, and carbonated water were mixed to prepare beer-taste beverages of Reference Example 1-1 and Examples 1-2 to 1-6. Yellowfin extract, beer flavor, water, and carbonated water were added in amounts shown in Table 1. As for the beer flavor, the one containing neither wheat-derived components nor hop-derived components was used.

<Sensory evaluation>
The beer-taste beverages of Reference Example 1-1 and Examples 1-2 to 1-6 were selected for "unfavorable sweet aroma", "refreshing bitterness" and "clear bitterness" Panel 3 with discriminating ability Sensory evaluation was performed by name. 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.

"Unpleasant sweet scent" is a unique sweet scent derived from the yellowfin tuna extract, and the lower the score, the stronger the unfavorable sweet scent. "Refreshing bitterness" is a refreshing bitterness typical of beer-taste beverages, and the higher the score, the stronger the preferable refreshing bitterness. “Bitterness sharpness” is a feeling that bitterness does not remain in the mouth as an aftertaste, and the higher the score, the stronger the preferred bitterness sharpness. In addition, the sensory evaluation of "unfavorable sweet scent", "refreshing bitterness" and "bitter sharpness" is 4 points and 1 point, respectively, for the beer-taste beverage that does not contain the yellowfin tuna extract of Reference Example 1-1. and fixed as 1 point, and other beer-taste beverages were evaluated based on these.

The bitterness value (BU) of the beer-taste beverages of Reference Example 1-1 and Examples 1-2 to 1-6 were all adjusted to be less than 5.

The beer-taste beverages containing the yellowfin tuna extract (Examples 1-2 to 1-6) are all "refreshing" compared to the beer-taste beverages that do not contain the yellowfin tuna extract (Reference Example 1-1) It was shown that "bitterness" and "clearness of bitterness" are good. It was also shown that when the content of the yellowfin tuna extract is within a certain range, the "refreshing bitterness" and "clear bitterness" are further improved, while the "undesirable sweet smell" is suppressed.

(Examples 2-1 to 2-5)
A yellowfin extract, 50% lactic acid (manufactured by Musashino Chemical Laboratory) as an acidulant, beer flavor, water, and carbonated water were mixed to prepare beer-taste beverages of Examples 2-1 to 2-5. Yellowfin extract, beer flavor, water, and carbonated water were added in amounts shown in Table 2. The 50% lactic acid used as an acidulant was added so as to have the value shown in Table 2 in terms of citric acid. The beer-taste beverages of Examples 2-1 to 2-5 were sensory evaluated in the same manner as in Reference Example 1-1 and Examples 1-2 to 1-6. Table 2 shows the results.

The bitterness value (BU) of the beer-taste beverages of Examples 2-1 to 2-5 was adjusted to be less than 5.
As a result of measurement, as shown in Table 2, all were less than 5.

Beer-taste beverages containing a yellowfin tuna extract and an acidulant (Examples 2-1 to 2-5) are compared with beer-taste beverages containing neither a yellowfin tuna extract nor an acidulant (Reference Example 1-1) , both of which were shown to have good "refreshing bitterness" and "clear bitterness". In addition, it was shown that when the content of the acidulant is within a certain range, the "refreshing bitterness" and "clear bitterness" are further improved.

(Examples 3-1 to 3-5)
Yellowfin extract, 50% lactic acid (manufactured by Musashino Chemical Laboratory) or 75% phosphoric acid (manufactured by Wako Pure Chemical Industries, Ltd.) as an acidulant, beer flavor, low-malt beer, brewed alcohol (alcohol content: 65.5 degrees) , water, and carbonated water were mixed to prepare beer-taste beverages of Examples 3-1 to 3-5. Yellowfin extract, beer flavor, low-malt beer, brewed alcohol, water, and carbonated water were added in amounts shown in Table 3. 50% lactic acid and 75% phosphoric acid used as acidulants were added so as to have the values shown in Table 3 in terms of citric acid. Also, in Examples 3-4 and 3-5, the alcohol concentration was adjusted to 5%. The beer-taste beverages of Examples 3-1 to 3-5 were sensory evaluated in the same manner as in Reference Example 1-1 and Examples 1-2 to 1-6. Table 3 shows the results.

The bitterness value (BU) of the beer-taste beverages of Examples 3-1 to 3-5 was adjusted to be less than 5.

Even when the type of acidulant was changed, it was shown that the addition of the acidulant in addition to the yellowfin tuna extract further improved the "refreshing bitterness" and "clear bitterness". Moreover, it was shown that when alcohol is further added, "refreshing bitterness" and "clearness of bitterness" are good, while "undesirable sweet aroma" can be reduced.

Claims (5)

A beer-taste beverage containing a yellowfin tuna and/or a yellowfin tuna extract and having a bitterness value of less than 5 . The beer-taste beverage according to claim 1 , wherein the content of the yellowfin tuna and/or yellowfin tuna extract is 0.006 w/v% or more and 0.07 w/v% or less relative to the total amount of the beer-taste beverage. The beer-taste beverage according to claim 1 or 2 , further comprising an acidulant. 4. The beer-taste beverage according to claim 3 , wherein the acidulant content 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. A method for producing a beer-taste beverage, comprising adding a yellowfin tuna and/or a yellowfin tuna extract to a raw material liquid , and adjusting the bitterness value to less than 5 .