JP7249728B2 - Method for improving flavor of beer-taste beverage - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for improving the flavor of beer -taste beverages.

Many types of beer-taste beverages and production methods thereof have been proposed to meet the diverse tastes of drinkers.
For example, in Patent Document 1, the fermentation raw material has a malt ratio of less than 50% by mass, a total polyphenol content of 130 to 170 ppm, and a linalool content of 0.5 to 3 ppb. A malt drink, is described.

Further, Patent Document 2 discloses a fermented malt beverage characterized by a malt ratio of the fermentation raw material of less than 25% by mass, a total polyphenol content of 80 to 170 ppm, and a linalool content of 4 to 8 ppb. , is described.

JP 2015-123067 A JP 2015-123052 A

In Patent Documents 1 and 2, when the usage rate of malt is low, by adjusting the total polyphenol content and the linalool content to be within a predetermined range, the body feeling is increased and the light feeling is improved. Or, it is described that a gorgeous fragrance can be imparted.

Although not examined in these Patent Documents 1 and 2, beer-taste beverages using malt (especially beer-taste beverages with a high use ratio of malt) are derived from malt and metabolites of yeast during fermentation. Beverages may have an unpleasant harsh taste.

Accordingly, an object of the present invention is to provide a method for improving the flavor of beer-taste beverages by suppressing the harsh taste .

The above problems can be solved by the following means.
(1) A method for improving the flavor of a beer-taste beverage that suppresses the harshness of the beer-taste beverage while imparting a depth of beer-like taste, wherein the beer-taste beverage is an alcoholic fermented beverage produced by adding a bittering agent, A method for improving the flavor of a beer-taste beverage, wherein the bitterness agent is hop extract or hop pellets, the total polyphenol content of the beer-taste beverage is 74-188 ppm, and the acetaldehyde content is 1.0-2.0 ppm.
(2) The method for improving the flavor of a beer-taste beverage according to 1 above, wherein the proportion of malt used in the beer-taste beverage is 50% or more.
(3) The method for improving the flavor of a beer-taste beverage according to (1) or (2) above, wherein the alcohol content of the beer-taste beverage is 4% or more .

According to the method for improving the flavor of a beer-taste beverage according to the present invention, the total polyphenol content in the beer-taste beverage is adjusted within a predetermined range, and the content of acetaldehyde is adjusted to a predetermined value or less, thereby suppressing the harshness of the beer-taste beverage. be able to.

It is a flow chart explaining the manufacturing method of the beer taste drink concerning the embodiment of the present invention.

EMBODIMENT OF THE INVENTION Hereinafter, the form (embodiment) for enforcing the beer taste drink which concerns on this invention, the manufacturing method of a beer taste drink, and the flavor improvement method of a beer taste drink is demonstrated.

[Beer-taste beverage]
The beer-taste beverage according to the present embodiment is a beverage having a total polyphenol content within a predetermined range and a content of acetaldehyde equal to or less than a predetermined value.

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

And beer-taste alcoholic beverages include fermented malt beverages such as beer, low-malt beer, and liqueurs that use malt as a raw material (for example, beverages classified as “liqueur (foaming) (1)” under the Liquor Tax Act), It may be a beer-taste fermented beverage that does not use barley or malt as a raw material (for example, a beverage classified as “other brewed liquor (sparkling) (1)” under the Liquor Tax Law).

(Total amount of polyphenols)
Polyphenol refers to a compound in which two or more hydrogen atoms of an aromatic hydrocarbon are substituted with hydroxyl groups. Examples of polyphenols include flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins, and the like. The total amount of polyphenols means the total amount of these polyphenols contained in the beer-taste beverage.

The total polyphenol content is 220 ppm or less, preferably 200 ppm or less, more preferably 180 ppm or less, and even more preferably 150 ppm or less. When the total amount of polyphenols is equal to or greater than a predetermined value, the effect of acetaldehyde (suppressing the harsh taste) described below can be suitably exerted, and a preferable flavor as a beer-taste beverage can be obtained.
Also, the total polyphenol content is 50 ppm or more, preferably 100 ppm or more. When the total amount of polyphenols is equal to or more than a predetermined value, it is possible to impart a depth of beer-like taste, and to obtain a preferable flavor as a beer-taste beverage.

As a method for reducing the total polyphenol amount of the beer-taste beverage according to the present embodiment to a predetermined value or less, as described later, the alcoholic fermentation liquor is treated with polyvinylpolypyrrolidone (PVPP) in the post-fermentation process. There is a method of doing it, and a method of increasing the usage ratio of hop extract.
The total polyphenol content of the beer-taste beverage according to the present embodiment is, for example, 8 of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer Brewers Association [Analysis Committee] edited in 2013). .19 total polyphenols.

(acetaldehyde)
Acetaldehyde, also called ethanal, is known as a colorless and transparent liquid that emits a characteristic irritating odor.
In the present invention, acetaldehyde has a great influence on the harshness of the flavor of beer-taste beverages.

The content of acetaldehyde is 2 ppm or less, preferably 1.5 ppm or less. When the content of acetaldehyde is equal to or less than a predetermined value, it is possible to suppress harshness and to obtain a preferable flavor as a beer-taste beverage.
Moreover, the content of acetaldehyde is preferably 0.5 ppm or more, more preferably 1.0 ppm or more. When the content of acetaldehyde is equal to or higher than a predetermined value, it is possible to further increase the thickness of the beer-like taste.

As a method for reducing the acetaldehyde content of the beer-taste beverage according to the present embodiment to a predetermined value or less, in the fermentation process described later, the yeast to be used is selected or the fermentation conditions are appropriately adjusted (fermentation at the start of fermentation lowering the pH of the liquid).
The content of acetaldehyde in the beer-taste beverage according to the present embodiment is, for example, the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited and revised in 2013). It can be measured by the method described in 8.22 Low Boiling Flavor Ingredients.

Herein, 1 ppm of total polyphenol content and acetaldehyde is specifically 1×10 ⁻⁴ w/v %.

(Ratio of malt used)
Malt refers to the germination of barley, wheat, rye, oat, etc. under predetermined conditions. Malt can be used in a germinated state or in a state of pulverizing to an appropriate size. Malt has a great influence on the taste (for example, umami) and aroma of beer-taste beverages, and in the case of alcoholic fermentation, it becomes a nitrogen source and a carbon source that yeast can assimilate. In the present invention, it is preferable to use barley malt from the viewpoint of obtaining a preferable taste and aroma as a beer-taste beverage.

According to the present invention, a beer-taste beverage containing a high proportion of malt has a stronger harsh taste that should be suppressed, which clarifies the problem to be solved. Therefore, the ratio of malt used in the beer-taste beverage according to the present embodiment is preferably 50% (50% by mass) or more, and more preferably 67% or more of beer.
Here, the use ratio of malt refers to the use ratio of malt in raw materials excluding water and a bittering agent (for example, hops). Beer is an alcoholic beverage with an alcohol content of less than 20%, fermented from malt, hops, and water, or malt, hops, water, barley, and other products specified by the Liquor Tax Law Enforcement Ordinance. Fermented raw materials (limited to those whose total weight of articles specified by the liquor tax law enforcement order does not exceed 50% of the weight of malt), that is, malt ratio of fermentation raw materials (malt used ratio) is 67% or more.

The malt preferably contains LOX-less malt. LOX-less malt is malt obtained by malting barley or the like that does not contain lipoxygenase-1 (LOX-1), an enzyme that oxidizes lipids. By including LOX-less malt, flavor durability can be improved, and flavor qualities such as a suppressed harshness can be maintained even in long-term storage products. The higher the proportion of LOX-less malt used in the malt, the more easily the aforementioned effects can be obtained. Therefore, from the viewpoint of obtaining the above effects, it is preferable to set the ratio of LOX-less malt to 100% (mass%) in the total malt. can be set arbitrarily.

Raw materials other than malt that can be used as nitrogen sources and carbon sources that yeast can utilize include, for example, ungerminated barley (barley, wheat, rye, oats, etc.), peas, corn, rice, soybeans, etc. However, it is also possible to use raw materials other than these. These raw materials also affect the taste and aroma of beer-taste beverages, so it is preferable to select them appropriately according to the preferences of the drinker.

(Alcohol degree)
The alcohol content of the beer-taste beverage according to the present embodiment is preferably 4% (also expressed as “volume/volume %” or “v/v %”) or more. Alcohol contained in beer-taste beverages is not limited to those obtained by fermenting raw materials such as malt, but drinking alcohol can be added as necessary, such as for the taste of the drinker and adjustment of alcohol content. The type of drinking alcohol to be added, the manufacturing method, raw materials, etc. are not particularly limited. For example, any one or a combination of two or more selected from various spirits such as shochu, brandy, and vodka, raw material alcohols, and the like can be added.
In this specification, spirits refer to spirits that are distilled liquor, and may differ from spirits under the Liquor Tax Act. When the concentration of alcohol obtained by fermenting the raw material is high, it can be diluted with water, carbon dioxide-containing water, or the like so as to obtain the desired alcohol content. The alcohol content of the beer-taste beverage is preferably 5% or more from the viewpoint of the taste of the drinker and ease of drinking. From the same point of view, the alcohol content of the beer-taste beverage is preferably 8% or less, more preferably 7% or less.

The alcohol content of the beer-taste beverage according to the present embodiment is, for example, 8. of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of Beer Brewers Association [Analysis Committee], revised in 2013). It can be measured based on the method described in 3 alcohols or the alcoholizer method.

(bittering agent)
In the beer-taste beverage according to the present embodiment, for example, hops and processed hop products can be used as the bittering agent.

As hops, for example, raw hops, hop pellets that have been crushed in advance and processed into pellets, hop pellets that contain a large amount of lupulin by sieving lupulin grains in advance during the processing, and bitter substances and essential oils of lupulin that are extracted. hop extract and the like can be used.
Examples of methods for adding hops include kettle hopping, late hopping, and dry hopping, but are not limited to these. Here, kettle hopping refers to adding hops while the temperature of the pre-fermentation liquid (wort) is rising or at the beginning of boiling, and late hopping refers to adding hops just before the end of boiling. Dry hopping refers to adding hops after the start of the fermentation process.

Moreover, as processed hop products, for example, low hop, hexahop, tetrahop, isoform hop extract and the like can be used. The addition of the hop processed product can be carried out in any one or a plurality of steps from pre-fermentation step S1 to post-fermentation step S3 described below.

In the present invention, it is preferable to contain hop extract among the bittering agents mentioned above. In this case, the ratio of the hop extract to the bitterness agent is preferably 15 to 100% (15 to 100% by mass). By doing so, it is possible to reduce the total amount of polyphenols described above, and to improve the freshness and sharpness of the beer-taste beverage.
If it is desired to further reduce the total amount of polyphenols, it is more preferable that the ratio of the hop extract to the bitterness is 50 to 100%.

(effervescent)
The beer-taste beverage according to the present embodiment may be non-foaming, but is preferably effervescent. By doing so, the refreshment and sharpness of the beer-taste beverage can be improved. When foaming is desired, the gas pressure is preferably 1.8 kg/cm ² (20° C.) or higher, more preferably 2.0 kg/cm ² or higher (20° C.). By doing so, the refreshment and sharpness of the beer-taste beverage can be improved. In addition, it is preferable to use carbon dioxide gas as the gas when making it effervescent. When the gas pressure of the beer-taste beverage produced by fermentation is less than 1.8 kg/cm ² , the gas pressure is increased to 1.8 kg/cm ² or more by carbonation or adding carbon dioxide-containing water. can be
The gas pressure of the beer-taste beverage according to the present invention is, for example, 8.21 of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited in 2013) It can be measured by the method described in Gas pressure.

The beer-taste beverage according to the present embodiment includes sweeteners, high-intensity sweeteners, antioxidants, flavors, acidulants, salts, and dietary fibers that are usually blended as beverages within the range that does not inhibit the intended effects of the present invention. , colorants, etc. (hereinafter referred to as "additives" as appropriate) can be added.
Examples of sweeteners that can be used include fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen and starch.
Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame.
Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols.
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 etc. can be used.
Examples of salts that can be used 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.
Examples of dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and guar gum decomposition products.
Examples of coloring agents that can be used include caramel pigments, anthocyanins, gardenia pigments, fruit juice pigments, vegetable pigments, and synthetic pigments.
In addition, the above-mentioned additive can use what is generally marketed.

(Container-packed beer-taste beverage)
The beer-taste beverage according to this embodiment can be provided in various containers. By filling various containers with beer-taste beverages, quality deterioration due to long-term storage can be suitably prevented.
The container may be any container that 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.

As described above, according to the beer-taste beverage according to the present embodiment, since the total polyphenol content is specified to be within a predetermined range and the content of acetaldehyde is specified to be equal to or less than a predetermined value, the harsh taste is suppressed. In addition, according to the beer-taste beverage according to the present embodiment, it is possible to exhibit a preferable flavor as a beer-taste beverage while having a depth of beer-like taste.

[Method for producing beer-taste beverage]
Next, a method for producing a beer-taste beverage according to this embodiment will be described.
As shown in FIG. 1, the method for producing a beer-taste beverage according to this embodiment includes a pre-fermentation step S1, a fermentation step S2, and a post-fermentation step S3. In addition, the above-described additive can be added in any of these processes.

(Pre-fermentation step S1)
The pre-fermentation step S1 is a step of preparing a pre-fermentation liquid containing malt. The pre-fermentation liquid prepared in the pre-fermentation step S1 is not particularly limited as long as it is a solution containing malt and raw materials other than malt, which are nitrogen sources and carbon sources that yeast can assimilate. Nitrogen sources and carbon sources are not particularly limited as long as they can be assimilated by yeast. The nitrogen source that yeast can assimilate is, for example, at least one of amino acids and peptides contained in malt and raw materials other than malt. Carbon sources that can be assimilated by yeast are, for example, sugars contained in malt and raw materials other than malt. Since these raw materials have already been described in detail, the description thereof will be omitted. Moreover, when adding hops that are effective in raising the bitterness value to a predetermined value or more, it is preferable to add them to the pre-fermentation liquid in this step.

When the pre-fermentation liquid contains malt or raw materials other than malt, it is preferable to carry out a step of enzymatically decomposing proteins and/or polysaccharides contained therein (so-called saccharification step) in the pre-fermentation liquid. . Examples of such enzymes include proteases and/or amylases. These enzymes may be those contained in malt or the like, or instead of or in addition to these enzymes, pre-purified enzymes may be externally added.

The pre-fermentation liquid is preferably filtered and more preferably boiled before fermentation with yeast in the subsequent fermentation step S2. By filtering the pre-fermentation liquid, contaminants can be removed and a higher quality beer-taste beverage can be provided. Moreover, by boiling the pre-fermentation liquid, it can be sterilized and made sterile, so that the alcoholic fermentation in the fermentation step S2 can be favorably performed.

(Fermentation step S2)
Fermentation process S2 is a process of adding yeast to a pre-fermentation liquid and performing alcoholic fermentation. In the present embodiment, for example, yeast is first added to an aseptic pre-fermentation solution prepared in advance to a temperature within a predetermined range (for example, 0 to 40° C.) to prepare a fermented solution.

The number of yeast in the fermented liquid at the start of fermentation can be appropriately adjusted, for example, within the range of 1×10 ² to 3×10 ⁹ cells/mL, and 1×10 ⁶ to 3×10 ⁹ cells/mL. /mL is preferable.

Fermentation is then carried out by maintaining this fermented liquid at a predetermined temperature for a predetermined period of time. The fermentation temperature can be adjusted as appropriate, and is, for example, within the range of 0 to 40°C, more preferably within the range of 5 to 25°C.

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

Thus, in the fermentation step S2, a post-fermentation liquid containing ethanol (alcohol) produced by yeast, taste components and aroma components can be obtained. The content of acetaldehyde can be adjusted by appropriately selecting this yeast species.
In addition, the yeast addition rate in the fermentation step S2, the pH of the fermented liquid at the start of fermentation, the fermentation time, the fermentation temperature, etc. are adjusted to stabilize the fermentation step, thereby reducing the acetaldehyde content of the beer-taste beverage. can be, for example, 2 ppm or less.
In addition, the concentration of ethanol (alcohol content) contained in the post-fermentation liquid is adjusted to, for example, 1 to 20% by appropriately adjusting the fermentation conditions, such as shortening the fermentation time or lowering the fermentation temperature. be able to.

(Post-fermentation step S3)
The post-fermentation step S3 is a step of subjecting the post-fermentation liquid to a predetermined treatment to finally obtain a beer-taste beverage. The post-fermentation step S3 includes, for example, filtration of the post-fermentation liquid obtained in the fermentation step S2 (so-called primary filtration). This primary filtration can remove insoluble solids and yeast from the post-fermentation liquid. Further, in the post-fermentation step S3, the post-fermentation liquid may be further subjected to microfiltration (so-called secondary filtration). Secondary filtration can remove unwanted bacteria and remaining yeast from the post-fermentation liquid. In the present invention, it is possible to sterilize the post-fermentation liquid by heat treatment instead of microfiltration, but such heat treatment is not performed in consideration of the taste of the drinker and the thermal efficiency at the time of production. is preferred. The primary filtration, secondary filtration, and heat treatment in the post-fermentation step S3 can be performed with general equipment used when producing beer-taste beverages.

In the present invention, in the post-fermentation step S3, the post-fermentation liquid obtained in the fermentation step S2 may be treated (filtered) with polyvinylpolypyrrolidone (PVPP). Thus, by treating the fermented liquid with PVPP, the total polyphenol content in the final beer-taste beverage can be reduced. Conditions for PVPP treatment are not particularly limited as long as the total amount of polyphenols in the beer-taste beverage can be reduced to a predetermined value or less. Treatment with PVPP can be performed by at least one of the primary and secondary filtrations described above.

Moreover, use of a hop extract is mentioned as a method of reducing the total amount of polyphenols, for example. By including the hop extract as a bittering agent, more preferably, the ratio of the hop extract to the bittering agent is 15 to 100%, more preferably 50 to 100%, thereby suppressing the total polyphenol content and enhancing the taste. Bitterness value can be increased without spoiling.
In the present invention, either one of the PVPP treatment and the use of the hop extract may be performed, or both may be used in combination. In addition, in the present invention, it is sufficient that the total amount of polyphenols in the beer-taste beverage can be reduced to the predetermined value or less, and the method is not limited to these methods.

When it is desired to increase the alcohol content of the post-fermentation liquid, it is preferable to add the above-described alcohol, ie, spirits, in the post-fermentation step S3. For example, when the alcohol content is less than 4%, it can be increased to 4% or more by adding spirits or the like as described above. Moreover, when the alcohol content is high, the alcohol content can be lowered by appropriately diluting the post-fermentation liquid.
Furthermore, in the case where the produced beer-taste beverage is non-foaming or insufficiently foaming and it is desired to impart sufficient foaming to it, carbonic acid gas-containing water is added in the post-fermentation step S3. or by carbonation, the desired gas pressure can be obtained.
The post-fermentation step S3 also includes a step of filling the container described above.

The beer-taste beverage according to this embodiment can be produced without going through the fermentation step S2. For example, using wort with a malt usage ratio of 50% or more, the solution obtained by adding acetaldehyde so that the content is within the predetermined range described above is treated with PVPP, thereby reducing the total polyphenol content to a predetermined amount. It can also be manufactured by making it below the value.

As described above, according to the method for producing a beer-taste beverage according to the present embodiment, since it includes a step of keeping the total polyphenol content within a predetermined range and the content of acetaldehyde at a predetermined value or less, the harshness is improved. A suppressed beer-taste beverage can be produced. Moreover, according to the method for producing a beer-taste beverage according to the present embodiment, it is possible to produce a beverage that has a rich beer-like taste and that can exhibit a preferable flavor as a beer-taste beverage.

[Method for improving flavor of beer-taste beverage]
Next, a method for improving the flavor of a beer-taste beverage according to this embodiment will be described.
In the method for improving the flavor of a beer-taste beverage according to the present embodiment, the beer-taste beverage is prepared so that the total amount of polyphenols is within a predetermined range and the content of acetaldehyde is a predetermined value or less.

The total polyphenol content of the target beer-taste beverage is 220 ppm or less, preferably 200 ppm or less, more preferably 180 ppm or less, and even more preferably 150 ppm or less. Also, the total polyphenol content of the target beer-taste beverage is 50 ppm or more, preferably 100 ppm or more.

The content of acetaldehyde in the target beer-taste beverage is 2 ppm or less, preferably 1.5 ppm or less. The acetaldehyde content of the target beer-taste beverage is preferably 0.5 ppm or more, more preferably 1.0 ppm or more.

The proportion of malt used in the target beer-taste beverage is preferably 50% or more, preferably 67% or more. Also, the target beer-taste beverage preferably contains alcohol.

The target beer-taste beverage contains a hop extract as a bittering agent, and the ratio of the hop extract to the bittering agent is preferably 15-100%, more preferably 50-100%.

As described above, according to the method for improving the flavor of a beer-taste beverage according to the present embodiment, the total amount of polyphenols in the beer-taste beverage is within a predetermined range, and the content of acetaldehyde is set to a predetermined value or less. can suppress the harsh taste of Moreover, according to the method for improving the flavor of a beer-taste beverage according to the present embodiment, it is possible to impart a depth of beer-like flavor and to exhibit a preferable flavor as a beer-taste beverage.

In addition, in the beer-taste beverage, the method for producing a beer-taste beverage, and the method for improving the flavor of a beer-taste beverage according to the present embodiment, characteristics and conditions not specified may be conventionally known. Needless to say, there is no limitation as long as the effect obtained by the conditions is exhibited.

Next, a beer-taste beverage, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage according to the present invention will be described by exemplifying an example that satisfies the requirements of the present invention and a comparative example that does not.

(Production of fermented liquid for sample preparation)
In order to prepare samples for evaluation, four kinds of fermentation liquids A, B, C, and D for sample preparation were produced as follows.
First, the malt of the fermented liquid for sample preparation was all barley malt. The ratio of malt used in the raw materials (excluding water and bittering agent) of the fermented liquid for sample preparation was all 100%, of which the ratio of LOX-less malt used was 50%. In addition, 100% hop extract was used as a bittering agent for sample preparation fermentation liquids A and B, and 100% hop pellets were used as a bittering agent for sample preparation fermentation liquids C and D. Using these raw materials, a pre-fermentation liquid was produced under temperature conditions normally applied when producing beer. Then, the pre-fermentation solution was alcohol-fermented under temperature conditions normally applied when producing beer to produce a fermented solution (aging period of 20 days or longer).
Then, for sample preparation fermentation liquids A and C, the fermentation liquid was treated (filtered) with PVPP, and for sample preparation fermentation liquids B and D, the fermentation liquid was treated with a normal filter aid (SiO ₂ ). and treated (filtered) to produce fermentation liquids A to D for sample preparation.

(Preparation of sample for evaluation)
The fermentation liquids A to D for sample preparation produced as described above were diluted as necessary, and acetaldehyde (manufactured by Takada Koryo Co., Ltd.) was added as appropriate to produce the samples shown in Tables 1 and 2. .

[contents of the test]
Three trained specialist panels tasted each sample produced by the above method, and gave 1 to 5 points for "thickness of beer-like taste", "harshness", and "overall evaluation" according to the following evaluation criteria. was independently scored on a 5-grade evaluation, and the average value was calculated.

(Thickness of beer-like taste: evaluation criteria)
5 points: The thickness of the beer-like taste is very thick.
4 points: The beer-like taste is quite thick.
3 points: There is a thick beer-like taste.
2 points: There is a slight thickness of beer-like taste.
1 point: There is no depth of beer-like taste.

(Extreme taste: evaluation criteria)
5 points: No acrid taste is felt at all.
4 points: Almost no harsh taste is felt.
3 points: A slight harshness is felt.
2 points: A harsh taste is felt.
1 point: A strong harsh taste is felt.

(Comprehensive evaluation: evaluation criteria)
5 points: The flavor is very suitable as a beer-taste beverage.
4 points: Fairly suitable flavor for a beer-taste beverage.
3 points: The flavor is suitable for beer-taste beverages.
2 points: The flavor is unsuitable for a beer-taste beverage.
1 point: The flavor is considerably unsuitable for beer-taste beverages.

Tables 1 and 2 show the specifications of each sample and the results of each evaluation.

(Examination of test results)
Samples A-1 to A-5 are the results when the total polyphenol amount was fixed and the acetaldehyde content was varied.
As is clear from checking these results, samples A-1 to A-3 have a total polyphenol content within a predetermined range and an acetaldehyde content of less than or equal to a predetermined value, so that the harsh taste is suppressed. It was confirmed that In addition, the samples A-1 to A-3 gave favorable results in the thickness of the beer-like taste and in the overall evaluation.
On the other hand, samples A-4 and A-5, which contained a large amount of acetaldehyde, did not sufficiently suppress the harsh taste, and the overall evaluation was not very good.

Samples B-1 to B-7 are the results when the content of acetaldehyde was substantially fixed and the total polyphenol content was varied.
As is clear from checking these results, samples B-1 to B-7 have a total polyphenol content within a predetermined range and an acetaldehyde content of less than or equal to a predetermined value, so that the harsh taste is suppressed. It was confirmed that

S1 Pre-fermentation process S2 Fermentation process S3 Post-fermentation process

Claims (3)

A flavor improving method for imparting a depth of beer-like taste while suppressing the harsh taste of beer-taste beverages,
The beer-taste beverage is an alcoholic fermented beverage produced by adding a bittering agent, wherein the bittering agent is hop extract or hop pellets,
A method for improving the flavor of a beer-taste beverage, wherein the beer-taste beverage has a total polyphenol content of 74 to 188 ppm and an acetaldehyde content of 1.0 to 2.0 ppm. 2. The method for improving the flavor of beer-taste beverages according to claim 1, wherein the proportion of malt used in said beer-taste beverage is 50% or more. 3. The method for improving the flavor of a beer-taste beverage according to claim 1, wherein the beer-taste beverage has an alcohol content of 4% or more.

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