JP7291844B1 - beer-like sparkling beverage - Google Patents

Abstract

An object of the present invention is to provide a beer-like effervescent beverage with reduced offensive odor and taste derived from damascenone in spite of its low sugar content. The composition contains damascenone and isoeugenol, and the ratio of the concentration of isoeugenol to the concentration of damascenone ([concentration of isoeugenol]/[concentration of damascenone]) is 0.50 or more, The concentration of damascenone in a beer-like effervescent beverage and the concentration of isoeugenol in the beverage and the concentration of isoeugenol in the beverage are calculated as the ratio of the concentration of isoeugenol to the concentration of damascenone ([concentration of isoeugenol]/[concentration of damascenone ]) is adjusted to 0.50 or more, a method for producing a beer-like sparkling beverage having a sugar concentration of 1.5 g/100 mL or less. [Selection figure] None

Description

TECHNICAL FIELD The present invention relates to a low-sugar beer-like sparkling beverage, a method for producing a beer-like sparkling beverage, and a method for improving the flavor of a beer-like sparkling beverage.

BACKGROUND ART A wide variety of beer-like sparkling beverages such as beer and low-malt beer have been put on the market as consumer tastes have diversified. In particular, for health and beauty reasons, there is an increasing demand for beer-like sparkling beverages with reduced intake of sugar, calories, and alcohol. A non-fermented beer-like sparkling beverage produced without a fermentation process has a simpler component composition than a fermented beer-like sparkling beverage, and the calorie and sugar concentrations are easier to control. A low-sugar, low-calorie, non-fermented beer-like sparkling beverage can be produced relatively easily by using a low-sugar, low-calorie raw material such as a high-intensity sweetener instead of .

In the case of beer-like sparkling beverages with low sugar and alcohol content, compared to regular beer, the wateriness is conspicuous, and the lack of richness and response to drinking makes unpleasant odors and offensive tastes more noticeable, and the overall beverage There is a problem that the palatability as is likely to decrease. In addition, by reducing the extraction efficiency from the raw material malt and reducing the extract content, it is possible to aim for low sugar and low calories, but the lack of richness is compensated by increasing the amount of beer-like aroma. there is As a method for improving the flavor of low-sugar, low-calorie non-fermented beer-like sparkling beverages, for example, there is a method of adjusting the ratio of linalool content to sugar content within a specific range (Patent Document 1). Unpulverized barley has a low extraction efficiency for extracts, but has a high extraction efficiency for aroma components such as norfuraneol, isoeugenol, and furfuraneol, which are preferable for beer-like sparkling beverages. Therefore, by using unpulverized barley as a fermentation raw material, it is possible to produce a beer-like effervescent beverage with a low extract content but with many beer-like aroma components (Patent Document 2).

Japanese Patent No. 6814734 JP 2016-93118 A

Low sugar beer-like effervescent beverages have a problem that the tea-like flavor of damascenone is conspicuous and the palatability is impaired. An object of the present invention is to provide a beer-like sparkling beverage with reduced odor and taste derived from damascenone in spite of its low sugar content.

As a result of intensive research to solve the above problems, the present inventors found that isoeugenol is contained in a low-sugar beer-like sparkling beverage at a sufficient concentration ratio with respect to damascenone in the beverage. , found that the offensive odor and taste derived from damascenone are reduced and palatability is improved, and completed the present invention.

That is, the beer-like sparkling beverage, the method for producing the beer-like sparkling beverage, and the method for improving the flavor of the beer-like sparkling beverage according to the present invention are as follows.
[1] a carbohydrate concentration of 1.5 g/100 mL or less,
containing damascenone and isoeugenol,
A beer-like effervescent beverage, characterized in that the ratio of isoeugenol concentration to damascenone concentration ([concentration of isoeugenol]/[concentration of damascenone]) is 0.50 or more.
[2] The beer-like sparkling beverage according to [1], wherein the ratio of the concentration of isoeugenol to the concentration of damascenone is 50 or less.
[3] The beer-like sparkling beverage of [1] or [2], wherein the concentration of damascenone is 0.15 ppb or more.
[4] The beer-like sparkling beverage of any one of [1] to [3], wherein the concentration of damascenone is 10 ppb or less.
[5] The beer-like sparkling beverage of any one of [1] to [4], wherein the concentration of isoeugenol is 0.5 to 50 ppb.
[6] The beer-like sparkling beverage according to any one of [1] to [5], which has an alcohol concentration of 1.0 to 6.0 v/v%.
[7] The beer-like sparkling beverage of any one of [1] to [5], which has an alcohol concentration of less than 1.0 v/v%.
[8] The beer-like sparkling beverage of any one of [1] to [7], which is a fermented beer-like sparkling beverage.
[9] The concentration of damascenone in the beverage and the concentration of isoeugenol in the beverage are determined by adjusting the ratio of the concentration of isoeugenol to the concentration of damascenone ([concentration of isoeugenol]/[concentration of damascenone]) of 0.0. A step of adjusting to be 50 or more,
having
A method for producing a beer-like sparkling beverage having a sugar concentration of 1.5 g/100 mL or less.
[10] Furthermore,
A step of containing as a raw material one or more selected from the group consisting of damascenone and isoeugenol;
The method for producing a beer-like sparkling beverage according to [9] above.
[11] The beer-like sparkling beverage according to [9] or [10], which produces a beer-like sparkling beverage having a damascenone concentration of 0.15 to 10 ppb and an isoeugenol concentration of 0.5 to 50 ppb. Beverage production method.
[12] adjusting the ratio of the concentration of isoeugenol to the concentration of damascenone in the beverage ([concentration of isoeugenol]/[concentration of damascenone]) to be 0.50 or more;
has a
A method for improving the flavor of a beer-like sparkling beverage having a sugar concentration of 1.5 g/100 mL or less.
[13] Furthermore,
A step of containing as a raw material one or more selected from the group consisting of damascenone and isoeugenol;
The method for improving the flavor of a beer-like sparkling beverage according to [12] above.

The beer-like effervescent beverage according to the present invention has reduced offensive odor and taste derived from damascenone in spite of its low sugar content, and is highly palatable.
In addition, by the method for producing a beer-like sparkling beverage and the method for improving the flavor of a beer-like sparkling beverage according to the present invention, a highly palatable beer-like sparkling beverage with reduced odor and taste derived from damascenone can be produced.

In the present invention and the specification of the present application, "X ₁ to X ₂ (X ₁ and X ₂ are real numbers that satisfy X ₁ <X ₂ )" means a numerical range of "X ₁ or more and X ₂ or less".
In the present invention and herein, "ppm" and "ppb" mean "mass ppm" and "mass ppb" respectively.

In the present invention and the specification of the present application, "beer-like sparkling beverage" means a beverage having "beer-likeness" among beverages containing carbon dioxide gas. “Beer-likeness” means a flavor reminiscent of beer in terms of flavor, regardless of the product name or label. In other words, a “beer-like sparkling beverage” has a flavor, taste and texture equivalent to or similar to beer, regardless of alcohol concentration, the use of malt and hops, and the presence or absence of fermentation, and has a high thirst-quenching feeling.・It refers to sparkling beverages that have drinkability (the property of being able to drink many cups without getting tired of it).

In the present invention and the specification of the present application, the term "fermented beer-like sparkling beverage" means a beer-like sparkling beverage produced through a fermentation process. The fermentation method is not particularly limited, and may be single fermentation, multiple single fermentation, or multiple parallel fermentation. The saccharification step of decomposing the starch contained in the raw material into 1 to 3 sugars and the fermentation step of producing alcohol from the sugars with yeast are preferably performed separately.
In the present invention and the specification of the present application, the term "non-fermented beer-like sparkling beverage" means a beer-like sparkling beverage produced without going through a fermentation process.

Specific examples of the fermented beer-like sparkling beverage according to the present invention include beverages produced through a fermentation process among beer, low-malt beer, low-alcohol beer-like sparkling beverage, non-alcoholic beer, and the like. . In addition, liqueurs obtained by mixing a beverage produced through a fermentation process with an alcohol-containing distillate may be used.

The alcohol-containing distillate is a solution containing alcohol obtained by distillation, and can be generally classified as distilled liquor. For example, raw material alcohol may be used, and spirits, whiskey, brandy, vodka, rum, tequila, gin, distilled liquor such as shochu can be used.

The beer-like sparkling beverage according to the present invention is a so-called low-sugar beer-like sparkling beverage having a sugar concentration of 1.5 g/100 mL or less, and contains damascenone (CAS RN: 23696-85-7) and isoeugenol. (CAS RN: 97-54-1) and the ratio of the concentration of isoeugenol to the concentration of damascenone ([concentration of isoeugenol] / [concentration of damascenone]) (hereinafter, “I / D ratio” ) is 0.50 or more. In the case of low-sugar beer-like sparkling beverages, along with the lack of body and drinkability, the odor (tea-like aroma) derived from damascenone is more noticeable than beer-like sparkling beverages with normal sugar concentrations. In contrast, the low-sugar beer-like sparkling beverage according to the present invention contains isoeugenol at a specific concentration ratio with respect to damascenone in the beverage, thereby suppressing the offensive odor and taste. Tightness can be added to the texture, and palatability can be improved.

The I/D ratio of the beer-like sparkling beverage according to the present invention is not particularly limited as long as it is 0.50 or more. By including a sufficient amount of isoeugenol relative to the content of damascenone in the beverage, the tea-like aroma derived from damascenone can be effectively suppressed, and the flavor can be improved. Furthermore, as the I/D ratio increases, the offensive odor and taste derived from damascenone can be suppressed, and the taste can be tightened. The I / D ratio of the beer-like sparkling beverage according to the present invention is preferably 1.0 or more, and 5.0, because both the effect of suppressing the odor and taste derived from damascenone and the effect of improving the tightness of the taste can be sufficiently exhibited. More preferably, 10.0 or more is even more preferable. On the other hand, if the I/D ratio is too large, the aroma of isoeugenol itself may be perceived as offensive. From this point, the I/D ratio of the beer-like sparkling beverage according to the present invention is preferably 50 or less, more preferably 40 or less, and even more preferably 30 or less.

The damascenone concentration of the beer-like sparkling beverage according to the present invention is not particularly limited as long as the I/D ratio is 0.50 or more. The beer-like sparkling beverage according to the present invention can sufficiently exhibit the effect of suppressing the odor and taste derived from damascenone by adjusting the I/D ratio (hereinafter sometimes referred to as "the effect of suppressing the odor and taste by adjusting the I/D ratio"). The damascenone concentration of is preferably 0.15 ppb or more, more preferably 0.20 ppb or more, and may be 0.50 ppb or more. Further, the damascenone concentration of the beer-like sparkling beverage according to the present invention is preferably 10.0 ppb or less.

The isoeugenol concentration of the beer-like sparkling beverage according to the present invention is not particularly limited as long as the I/D ratio is 0.50 or more. The isoeugenol concentration of the beer-like sparkling beverage according to the present invention is preferably 0.5 ppb or more, more preferably 1.0 ppb or more, from the viewpoint that the effect of suppressing the offensive odor and taste by adjusting the I / D ratio can be sufficiently exhibited. 0 ppb or more is more preferable, and 5.0 ppb or more is even more preferable. In addition, since the aroma of isoeugenol itself is unlikely to have an offensive taste, the isoeugenol concentration of the beer-like sparkling beverage according to the present invention is preferably 50.0 ppb or less, more preferably 30.0 ppb or less, and further preferably 20.0 ppb or less. preferable.

There is no particular limitation on the means for adding a desired concentration of damascenone to the beer-like sparkling beverage of the present invention. For example, by using damascenone as a raw material, a beer-like sparkling beverage containing damascenone can be produced. The raw material used may be synthetic or naturally derived damascenone, or a fragrance containing damascenone.

There is no particular limitation on the means for adding a desired concentration of isoeugenol to the beer-like sparkling beverage according to the present invention. For example, by using isoeugenol as a raw material, a beer-like sparkling beverage containing isoeugenol can be produced. The raw material used may be synthetic or naturally derived isoeugenol, or a fragrance containing isoeugenol.

The concentrations of damascenone and isoeugenol in the beer-like sparkling beverage according to the present invention can be quantified by, for example, GC/MS (gas chromatography-mass spectrometry).

In the beer-like sparkling beverage according to the present invention, means for adjusting the I/D ratio of the beverage within the desired range are not particularly limited. For example, by including one or more selected from the group consisting of damascenone and isoeugenol as raw materials, the I/D ratio of the beer-like sparkling beverage can be adjusted.

The sugar concentration of the beer-like sparkling beverage according to the present invention is not particularly limited as long as it is 1.5 g/100 mL or less. The sugar concentration of the beer-like sparkling beverage according to the present invention is preferably 1.0 g/100 mL or less, more preferably 0.75 g/100 mL, because the effect of suppressing the offensive odor and taste by adjusting the I/D ratio is more fully exhibited. The following is more preferable, 0.5 g/100 mL or less is more preferable, and less than 0.5 g/100 mL is even more preferable.

Carbohydrates refer to carbohydrates other than dietary fiber. Carbohydrates are calculated by the method described in Appended Table 2 of the Nutrition Labeling Standards (Partially Revised Consumer Affairs Agency Notification No. 9 in 2009) (from the weight of the food, the amount of protein, fat, dietary fiber, ash and water calculated by deducting).

The beer-like sparkling beverage according to the present invention may be an alcoholic beverage or a non-alcoholic beverage (a beverage containing no ethanol, or a beverage having an alcohol concentration of less than 1.0 v/v%). good.

When the beer-like sparkling beverage according to the present invention is an alcoholic beverage, the alcohol concentration is not particularly limited as long as it is a concentration at which the effect of suppressing offensive odor and taste is obtained by adjusting the I/D ratio. The beer-like effervescent beverage according to the present invention preferably has a relatively low alcohol concentration, and is also preferably a non-alcoholic beverage, in order to exhibit the effect more easily. Low-alcoholic beverages and non-alcoholic beverages generally have a weak alcohol-derived richness and body, and are likely to have an unpleasant odor derived from damascenone. Also, the offensive odor and taste derived from damascenone are sufficiently suppressed.

When the beer-like sparkling beverage according to the present invention is an alcoholic beverage, the alcohol concentration of the beer-like sparkling beverage is, for example, preferably 9.0 v/v% or less, and 6.0 v/v% or less. is more preferably 5.0 v/v % or less. Further, the alcohol concentration of the beer-like sparkling beverage is, for example, preferably 0.1 v/v% or more, more preferably 0.5 v/v% or more, and 1.0 v/v% or more. is more preferable. Moreover, it may be less than 0.1 v/v%.

The gas volume of the beer-like sparkling beverage according to the present invention is not particularly limited, and can be appropriately adjusted according to the desired product quality. For example, as the gas volume of the beer-like sparkling beverage according to the present invention, the carbon dioxide content at 20° C. is preferably 1.2 gas volumes (GV) or more, more preferably 2.4 GV or more. , more preferably 2.4 GV or more and 5.0 GV or less, and even more preferably 2.4 GV or more and 4.0 GV or less.

The beer-like sparkling beverage according to the present invention may be a beer-like sparkling beverage produced using malt as a raw material. When malt is used as a raw material, the malt ratio of the beer-like sparkling beverage according to the present invention is It is preferably 50% by mass or more, more preferably 65% by mass or more, still more preferably 80% by mass or more, and even more preferably 100% by mass. In addition, the "malt ratio" means the ratio (mass) of malt to the solid raw material.

When the beer-like effervescent beverage according to the present invention contains a bittering agent, the bittering agents include iso-α acids, tetraiso-α acids, oxides of β-acids, magnesium salts, calcium salts, naringin, quasine, quinine, momordecine, Quercitrin, theobromine, caffeine, bitter gourd, assembly tea, kucho tea, wormwood extract, gentian extract, cinchona extract and the like. These bittering agents may be used alone or in combination of two or more.

Hops contain alpha acids, which are precursors to iso-alpha acids. Therefore, by using hops as a raw material, a beer-like effervescent drink containing iso-α-acids can be produced.

In the present invention and the specification of the present application, unless otherwise specified, "hops" include raw hops, dried hops, hop pellets, etc., as well as hop processed products. Processed hop products include, for example, processed hop products containing components obtained by isolating bitter components in hops, such as hop extracts obtained by extracting bitter components from hops, isolated hop extracts, tetrahydroisohumulones, hexahydroisohumulones, and the like. .

The content of the bittering agent in the beer-like sparkling beverage according to the present invention can be appropriately adjusted according to the desired taste. For example, the bitterness value of the beer-like sparkling beverage according to the present invention can be 5 BU or more, preferably 8 BU or more and 30 BU or less, and more preferably 8 BU or more and 24 BU or less. Also, the bitterness value of the beer-like sparkling beverage according to the present invention can be less than 5 BU.

In the present invention and the specification of this application, the bitterness value is an index of bitterness given by a group of hop-derived substances containing isohumulone as a main component, and the bitterness value of beverages such as beer-like sparkling beverages is Edit: BCOJ Beer Analysis Method, 8.15 (2004).

Specific examples of beer-like sparkling beverages according to the present invention include beer, sparkling alcoholic beverages made from malt, sparkling alcoholic beverages that do not use malt, low-alcohol sparkling beverages, and non-alcoholic beer. In addition, liqueurs obtained by mixing a beverage produced from malt through a fermentation process with an alcohol-containing distillate may also 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, such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu. Liquor etc. can be used.

The beer-like sparkling beverage according to the present invention is produced in the same manner as general fermented beer-like sparkling beverages and non-fermented beer-like sparkling beverages, except that the I / D ratio of the beverage is adjusted within the desired range. can.

A fermented beer-like effervescent beverage produced through a fermentation process can generally be produced through the steps of preparation (preparation of fermentation raw material liquid), fermentation, 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 fermentation raw materials selected from the group consisting of cereal raw materials and sugar raw materials. Specifically, a mixture containing fermentation raw materials and raw water is heated, starch is saccharified to prepare a sugar solution, the obtained sugar solution is boiled, and then at least part of the solid content is removed. to prepare a fermentation raw material liquid.

First, a mixture containing at least one of grain raw material and sugar raw material and raw water is prepared and heated to saccharify the starch of the grain raw material and the like to prepare a sugar solution. As raw materials for the sugar solution, only grain raw materials may be used, only sugar raw materials may be used, or both may be mixed and used. Grain raw materials include, for example, barley, wheat, barley 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 pulverized product obtained by pulverization. Pulverization of grains can be carried out by a conventional method. The pulverized grains may be those that have undergone conventional treatments before and after pulverization, such as pulverized malt, corn starch, corn grits, and the like. The cereal grinds used are preferably malt grinds. By using ground malt, it is possible to produce a fermented beer-like effervescent beverage with a more pronounced beer-likeness. The pulverized malt product may be obtained by germinating barley, for example, two-rowed barley by a conventional method, drying it, and then pulverizing it to a predetermined particle size. Moreover, the grain raw material may be one kind of grain raw material, or may be a mixture of a plurality of kinds of grain raw materials. For example, pulverized malt may be used as the main raw material, and pulverized rice or corn may be used as the secondary raw material. Sugar raw materials include, for example, sugars such as liquid sugar.

Sub-materials other than grain materials and water may be added to the mixture. Examples of such auxiliary materials include hops, dietary fiber, yeast extract, fruit juice, bittering agents, coloring agents, herbs, flavors and the like. In addition, if necessary, saccharifying enzymes such as α-amylase, glucoamylase and pullulanase, and enzymatic agents such as protease can be added.

The saccharification treatment is performed using an enzyme derived from grain raw materials or the like or an enzyme added separately. The temperature and time for saccharification are determined by the type of grain raw materials used, the ratio of grain raw materials to the total fermentation raw materials, the type and amount of added enzymes, and the quality of the desired fermented beer-like sparkling beverage. adjusted accordingly. For example, the saccharification treatment can be carried out by a conventional method such as holding a mixture containing cereal raw materials and the like at 35 to 70° C. for 20 to 90 minutes.

A broth (boiled sugar solution) can be prepared by boiling the sugar solution obtained after the saccharification treatment. Preferably, the sugar solution is filtered before boiling, and the obtained filtrate is subjected to boiling. In place of the filtrate of this sugar solution, malt extract added with warm water may be used and boiled. The boiling method and its conditions can be determined as appropriate.

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

The broth obtained after the boiling treatment contains lees such as protein produced by precipitation. Therefore, at least part of the solid matter such as lees is removed from the broth. Any solid-liquid separation treatment may be used to remove the dregs, but generally a tank called a whirlpool is used to remove the sediment. At this time, the temperature of the broth may be 15°C or higher, and generally about 50 to 100°C. The broth (filtrate) after removing the lees is cooled to an appropriate fermentation temperature using a plate cooler or the like. The broth from which the lees have been removed serves as the raw material liquid for fermentation.

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 directly subjected to the fermentation process, or may be subjected to the fermentation process after being adjusted to a desired extract concentration. The yeast used for fermentation is not particularly limited, and can be appropriately selected and used from yeasts usually used for the production of alcoholic beverages. It may be a top-fermenting yeast or a bottom-fermenting yeast, but the bottom-fermenting yeast is preferable because it can be easily applied to large-scale brewing equipment.

Furthermore, as a storage step, the obtained fermented liquor is aged in a storage tank, stored under low temperature conditions of about 0 ° C and stabilized, and then filtered as a filtration step. , yeast and proteins insoluble in the temperature range are removed to obtain the desired fermented beer-like sparkling beverage. The filtration treatment may be a method capable of removing yeast by filtration, and examples thereof include diatomaceous earth filtration and filter filtration using a filter having an average pore size of about 0.4 to 1.0 μm.

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

First, in the compounding step, a compounded liquid is prepared by mixing raw materials. In the blending step, it is preferable to prepare a blended solution by mixing all raw materials other than carbon dioxide gas. The order of mixing each raw material is not particularly limited. All raw materials may be added to the raw material water at the same time, or the raw materials may be added sequentially, such as by adding the remaining raw material after dissolving the previously added raw material. Further, for example, raw material water may be mixed with a solid (for example, powder or granular) raw material and alcohol. May be mixed. Furthermore, heated raw materials may be added to the raw water, or the prepared mixed liquid may be heated.

Raw materials include bittering agents, acidulants, sweeteners, caramel pigments, flavoring agents, ethanol (raw material alcohol), emulsifiers, polysaccharides, water-soluble dietary fibers, proteins or decomposition products thereof, and the like.
As the bittering agent, those mentioned above can be used.

Examples of sweeteners include, but are not limited to, sucrose, glucose, fructose, isomerized liquid sugar, and high-intensity sweeteners. These sweeteners may be used alone or in combination of two or more. Examples of high-intensity sweeteners include aspartame, sucralose, acesulfame potassium, neotame, stevia, and enzyme-treated stevia.

Acidulants include organic acids such as citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, phosphoric acid, lactic acid, adipic acid, and fumaric acid.
Flavoring agents include beer extracts, beer flavors, hop flavors and the like.

Examples of emulsifiers include polyglycerin fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, polypropylene glycol fatty acid esters, sorbitan fatty acid esters, polysorbates and the like.

Polysaccharides include starch, dextrin, and the like. Dextrin is a saccharide obtained by hydrolyzing starch, and refers to a saccharide larger than oligosaccharide (a saccharide in which about 3 to 10 monosaccharides are polymerized).

Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are indigestible or difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soybean dietary fiber (soluble soybean polysaccharide), polydextrose, indigestible dextrin, galactomannan, inulin, guar gum hydrolyzate, pectin, gum arabic and the like.

If insoluble matter is generated in the prepared liquid in the preparation step, it is preferable to subject the prepared liquid to a treatment such as filtration to remove the insoluble matter before the gas introduction step. The insoluble matter removal treatment is not particularly limited, and can be carried out by a method commonly used in the technical field, such as a filtration method or a centrifugation method. In the present invention, insoluble matter is preferably removed by filtration, more preferably by diatomaceous earth filtration.

Next, as a gas introduction step, carbon dioxide gas is added to the prepared liquid obtained in the preparation step. Thereby, a non-fermented beer-like sparkling beverage is obtained. By adding carbonic acid, a refreshing feeling similar to that of beer is imparted. Incidentally, the addition of carbon dioxide gas can be carried out by a conventional method. For example, the prepared liquid obtained in the preparing step and carbonated water may be mixed, or carbon dioxide gas may be directly added to the prepared liquid obtained in the preparing step and dissolved therein.

After adding carbon dioxide gas, the resulting non-fermented beer-like sparkling beverage may be subjected to a treatment such as filtration for removing insoluble matter. The insoluble matter removal treatment is not particularly limited, and can be performed by a method commonly used in the technical field.

A container-packed beer-like sparkling beverage can be produced by filling a container with the produced beer-like sparkling beverage and sealing the container. Filling and sealing of the container can be performed by a conventional method. In addition, the empty portion of the bottled beer-like effervescent beverage may be filled with an inert gas such as nitrogen or carbon dioxide. These inert gases can reduce the oxygen present in the container.

The container for filling the packaged beer-like sparkling beverage is not particularly limited. Specific examples include glass bottles, cans, flexible containers, and the like. Cans include two-piece beverage cans, three-piece beverage cans, bottle cans, and the like. Examples of flexible containers include containers formed by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate). The flexible container may be made of a single-layer resin or may be made of a multi-layer resin.

A container with high pressure resistance is used as a container for filling the beer-like sparkling beverage according to the present invention. Currently, aluminum (alloy) two-piece beverage cans and aluminum (alloy) bottle cans have a maximum manufacturer-guaranteed pressure resistance of about 686 kPa. .2 GV or less, or approximately 3.8 GV or less if heat sterilization is not required.

Moreover, the beer-like sparkling beverage according to the present invention is subjected to heat sterilization as necessary in the manufacturing process. The heat sterilization treatment may be performed before filling the container or after filling the container. As a sterilization method, a conventional method such as UHT (ultra-high temperature) sterilization, pasteurizer sterilization, and retort sterilization can be used.

EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

<Measurement of concentration of damascenone in beverages>
In the following examples, the damascenone concentration in the beer-like sparkling beverage was analyzed by GC/MS under the following conditions.

(GC/MS conditions)
LTM column (1st): DB-WAX (20 m × 0.18 mm × 0.3 μm) (manufactured by Agilent Technologies)
LTM column (2nd): DB-5 (10 m x 0.18 mm; 0.4 μm) (manufactured by Agilent Technologies)
TDU: Hold at 20°C for 1 minute → Heat up to 250°C at 720°C/min → Hold at 250°C for 3 minutes CIS ₄ : Hold at -50°C for 1.5 minutes → Heat up to 240°C at 12°C/sec → Hold at 240°C for 45 minutes Split ratio: 30:1
Inlet pressure: 508.28 kPa
Vent pressure: 314.11 kPa
Column temperature (1st): Hold at 40°C for 3 minutes → Temperature rise to 180°C at 5°C/min → Hold at 180°C for 0 minute Column temperature (2nd): Hold at 40°C for 31 minutes at 5°C/min to 180°C Temperature rise → hold at 180 ° C. for 0 minutes MSD: SCAN mode (m / z 29-230, 20 Hz, EI)

<Measurement of concentration of isoeugenol in beverages>
In the following examples, the isoeugenol concentration in the beer-like sparkling beverage was analyzed by GC/MS/MS under the following conditions.

(GC/MS/MS conditions)
GC device: QP-2010 (manufactured by Shimadzu Corporation)
MS/MS device: TQ8040 (manufactured by Shimadzu Corporation)
Column: InertCap Pure-WAX (0.25 μm × 0.25 mm (ID) × 30 m (manufactured by GL Sciences)
Heating conditions: Hold at 40°C for 5 minutes → Heat up to 250°C at 7.5°C/min → Maintain at 250°C for 20 minutes Pressure: 83.5 kPa (constant)
Vaporization chamber temperature: 250°C
Injection method: SPME Arrow (DVB/PDMS: RESTEK), splitless (3 minutes), 500 rpm, 30 minutes, 40°C
Cryofocus: Hold at -150°C for 3 minutes → Heat up to 250°C at 60°C/sec → Start GC at the same time as heating up to 250°C)
Ion source temperature: 200°C
Interface temperature: 250°C
MRM conditions: 164>149 164>131 149>121

<Sensory evaluation>
For the sensory evaluation of the off-flavour taste (tea-like aroma, etc.) and the firmness of the taste of the beverage, three beer-like sparkling beverages were tasted by a panel specializing in beer, and each item was scored by consensus among the three panelists. Each sensory evaluation value was evaluated on a 5-point scale (1: not felt, 2: felt but weakly, 3: felt, 4: strongly felt, 5: very strongly felt).

In addition, the overall evaluation of the flavor of the beverage is based on the agreement of the three panelists, based on the agreement of the three panelists, whether or not the off-flavour (tea-like scent, etc.) is conspicuous and the beer-likeness is impaired. Δ: Beer-like, ×: Not beer-like).

[Reference example 1]
Various concentrations of damascenone were added to beer-like effervescent beverages with sugar concentrations of 0.4, 1.5 or 3.0 g/100 mL, and the effect on black tea-like odor and tightness of taste was investigated.

In 100 L of distilled water, 400 g of malt extract (75% by mass of solids) and 6 g of hop extract (58% by mass of α-acid) were dissolved and boiled for 60 minutes. After boiling, it was filtered through a filter to obtain a sample solution. Ethanol was added to the resulting sample solution so that the alcohol content was 5% by volume, and then carbon dioxide gas was enclosed.
Maltose was added to the obtained sample solution to adjust the sugar concentration to 0.4, 1.5, or 3.0 g/100 mL of beer-like sparkling beverages (test group 1-1, test group 2-1 , Test plot 3-1) was prepared. The concentrations of damascenone and isoeugenol in these beer-like sparkling beverages were measured.

Beer-like sparkling beverages are produced by adding damascenone to the beer-like sparkling beverages of Test Area 1-1, Test Area 2-1, and Test Area 3-1 so that the numerical values shown in Tables 1 to 3 are obtained. bottom. A sensory evaluation test was carried out on the obtained beer-like sparkling beverage.

In the beer-like sparkling beverages with a sugar concentration of 3.0 g/100 mL (Test Groups 1-1 to 1-5), even if the damascenone concentration was about 5 ppb, no odor or taste derived from damascenone was perceived. In addition to this, the tightness of the taste became stronger depending on the concentration of damascenone, and the palatability was improved. On the other hand, in beer-like sparkling beverages with a sugar concentration of 1.5 g / 100 mL or 0.4 g / 100 mL (test groups 2-1 to 2-5, 3-1 to 3-5), damascenone-derived The foul odor and taste were perceived even at a damascenone concentration of 0.12 ppb, and increased in a damascenone concentration-dependent manner. Similar to the beer-like sparkling beverage with a sugar concentration of 3.0 g/100 mL, it was observed that the tightness of the taste tended to become stronger depending on the concentration of damascenone. It was smaller than 3.0 g/100 mL beer-like sparkling beverage. Therefore, in beer-like sparkling beverages with a sugar concentration of 1.5 g/100 mL or less, as the concentration of damascenone increases, the beer-like taste is tightened, but the black tea-like offensive odor increases and the flavor balance is lost. Collapsed, decreased palatability.

[Example 1]
In Reference Example 1, damascenone and isoeugenol were added to a beer-like sparkling beverage containing 1.5 g/100 mL or less of carbohydrates, which was confirmed to enhance the tightness of the taste by adding damascenone, but to also give a black tea-like offensive odor. was added at various concentrations, and the effect on black tea-like offensive odor and tightness of taste was investigated.

First, 23 kg of malt and 22 kg of granulated sugar as an auxiliary raw material were saccharified, and then the enzyme was deactivated at 76°C. After filtering the obtained liquid (wort), it was put into a boiling kettle, water was added so that the volume became 200 L, and an appropriate amount of hops was added. The wort after addition of hops was boiled for 70 minutes, then hot water was added to readjust the liquid volume to 200 L, and solid-liquid separation was performed in a whirlpool (swirl separation tank). After solid-liquid separation, the wort was cooled by a heat exchanger. Yeast was added to the cooled wort and fermented. The fermented liquid after fermentation is clarified by filtration, filled into a container, and if necessary, heat-treated at 65 ° C. for 10 minutes to obtain sugar at a malt usage rate of 51% and an alcohol concentration of 5%. A beer-like sparkling beverage with a quality of 1.5 g/100 mL or 0.4 g/100 mL was obtained.

By appropriately setting the conditions for saccharification of malt, specifically, the types and amounts of enzymes to be used, the timing of addition, and the temperature profile (setting temperature and holding time for each temperature range when preparing the saccharified solution) , the sugar concentration of the finally produced beer-like sparkling beverage was adjusted to 0.4 g/100 mL or 1.5 g/100 mL.

Damascenone and/or isoeugenol were appropriately added to the obtained beer-like sparkling beverages so as to have concentrations shown in Tables 4 to 13 to produce beer-like sparkling beverages. A sensory test was carried out on the produced beer-like sparkling beverage. The results are shown in Tables 4-13.

As shown in Tables 4 to 13, whether the sugar concentration was 0.4 g/100 mL or 1.5 g/100 mL, regardless of the concentration of damascenone, the larger the I/D ratio, the more tea-like offensive odor. The taste became weaker and the firmness of the taste became stronger. In particular, by containing isoeugenol so that the I / D ratio is 0.3 or more, the black tea-like odor and taste are sufficiently suppressed, and the taste is also tightened, and the overall evaluation of the flavor is high. I found out. On the other hand, it was found that when the I/D ratio was 50 or more, the spiciness was conspicuous, the beer-likeness was impaired, and the overall evaluation of the flavor was lowered.

[Example 2]
Various concentrations of damascenone and isoeugenol were added to beer-like sparkling beverages with varying malt ratios, and their effects on tea-like off-flavour taste and tightness of taste were investigated.

First, a fermented beer-like sparkling beverage was produced and obtained in the same manner as in Example 1, except that malt and granulated sugar were used as fermentation raw materials so that the malt ratios shown in Tables 14 to 16 were obtained. Damascenone and/or isoeugenol were appropriately added to the beer-like sparkling beverage so as to have concentrations shown in Tables 14 to 16 to produce beer-like sparkling beverages. A sensory test was carried out on the produced beer-like sparkling beverage. The results are shown in Tables 14-16.

Beer-like sparkling beverages with a sugar concentration of 1.5 g/100 mL and an alcohol concentration of 5.0 v/v% (test groups 1-1 to 1-5), a sugar concentration of 0.4 g/100 mL and an alcohol concentration of 5.0 v/ v% beer-like effervescent beverages (test plots 2-1 to 2-4), and beer-like effervescent beverages with a sugar concentration of 0.4 g/100 mL and an alcohol concentration of 4.0 v/v% (test plot 3-1 In all of 3-5), regardless of the malt ratio, the black tea-like odor and taste were sufficiently suppressed, and the taste was also tightened, indicating that the flavor was good. . From these results, it was confirmed that the effect of suppressing offensive odor and taste was obtained by adjusting the I/D ratio regardless of the malt ratio. Also, the higher the malt ratio, the stronger the tightness of the taste.

[Example 3]
Various concentrations of damascenone and isoeugenol were added to non-fermented beer-like effervescent beverages, and their effects on black tea-like off-flavour and tightness of taste were investigated.

First, the concentrations of damascenone and isoeugenol were measured for a commercially available non-fermented beer-like sparkling beverage (commercial product A) having a sugar concentration of 0.0 g / 100 mL and an alcohol concentration of 0.00 v / v%. It was 0.00 ppb. Damascenone and/or isoeugenol were appropriately added to this commercial product A at concentrations shown in Table 17 to produce beer-like sparkling beverages. A sensory test was carried out on the produced beer-like sparkling beverage. The results are shown in Table 17.

As shown in Table 17, even in the non-fermented beer-like effervescent beverage with a sugar concentration of 0.0 g/100 mL, by increasing the isoeugenol content to increase the I/D ratio, the beer-like taste was tightened. It was found that while being imparted, the black tea-like odor and taste were suppressed, and the overall evaluation of the flavor was high.

Claims (13)

a sugar concentration of 1.5 g/100 mL or less,
containing damascenone and isoeugenol,
A beer-like effervescent beverage, characterized in that the ratio of isoeugenol concentration to damascenone concentration ([concentration of isoeugenol]/[concentration of damascenone]) is 0.50 or more. 2. The beer-like sparkling beverage according to claim 1, wherein the ratio of isoeugenol concentration to damascenone concentration is 50 or less. 2. A beer-like sparkling beverage according to claim 1, wherein the concentration of damascenone is 0.15 ppb or more. 2. A beer-like sparkling beverage according to claim 1, wherein the concentration of damascenone is 10 ppb or less. A beer-like sparkling beverage according to claim 1, wherein the concentration of isoeugenol is 0.5-50 ppb. The beer-like sparkling beverage according to claim 1, wherein the alcohol concentration is 1.0 to 6.0 v/v%. A beer-like sparkling beverage according to claim 1, wherein the alcohol concentration is less than 1.0 v/v%. The beer-like sparkling beverage according to any one of claims 1 to 7, which is a fermented beer-like sparkling beverage. The concentration of damascenone in the beverage and the concentration of isoeugenol in the beverage are adjusted so that the ratio of the concentration of isoeugenol to the concentration of damascenone ([concentration of isoeugenol]/[concentration of damascenone]) is 0.50 or more. the process of adjusting so that
having
A method for producing a beer-like sparkling beverage having a sugar concentration of 1.5 g/100 mL or less. moreover,
A step of containing as a raw material one or more selected from the group consisting of damascenone and isoeugenol;
The method for producing a beer-like sparkling beverage according to claim 9, comprising: The method for producing a beer-like sparkling beverage according to claim 9, wherein the beer-like sparkling beverage having a damascenone concentration of 0.15 to 10 ppb and an isoeugenol concentration of 0.5 to 50 ppb is produced. A step of adjusting the ratio of the concentration of isoeugenol to the concentration of damascenone in the beverage ([concentration of isoeugenol]/[concentration of damascenone]) to be 0.50 or more;
having
A method for improving the flavor of a beer-like sparkling beverage having a sugar concentration of 1.5 g/100 mL or less. moreover,
A step of containing as a raw material one or more selected from the group consisting of damascenone and isoeugenol;
The method for improving the flavor of a beer-like sparkling beverage according to claim 12.