JP7322270B1 - beer-taste beverages - Google Patents

Abstract

[PROBLEMS] To provide a novel technique capable of improving grain feeling in a beer-taste beverage. SOLUTION: A beer-taste beverage containing 9-decenoic acid and eugenol, wherein the content of the 9-decenoic acid is 100 to 2000 ppb and the content of the eugenol is 1 to 5000 ppb. [Selection figure] None

Description

The present invention relates to beer-taste beverages.

Recently, various beer-taste beverages have been developed and provided in response to diversified consumer tastes (for example, Patent Document 1). In particular, there is a demand for a beer-taste beverage having a novel taste and flavor that is different from the flavor of conventional beer-taste beverages.

Japanese Patent Application Laid-Open No. 2016-19468

An object of the present invention is to provide a novel technology capable of improving the graininess of beer-taste beverages.

The present inventors came up with the idea of composing a beer-taste beverage with an improved cereal texture.
Here, the grainy feeling is the feeling of taste and aroma reminiscent of grains obtained when drinking a beer-taste beverage. It relates to the feeling of grain felt immediately after drinking and the aftertaste of grain.
In the present specification, the improvement of the grain feeling means that the grain feeling felt before and immediately after drinking becomes more preferable, and the grain-like aftertaste is felt more strongly.

As a result of intensive research, the present inventors have found that the cereal texture can be improved by adding predetermined contents of 9-decenoic acid and eugenol to beer-taste beverages, and have completed the present invention.

The gist of the present invention is as follows.
[1]
9-decenoic acid;
containing eugenol and
A beer-taste beverage, wherein the 9-decenoic acid content is 100 to 2000 ppb and the eugenol content is 1 to 5000 ppb.
[2]
The beer-taste beverage according to [1], wherein the ratio of the eugenol content to the 9-decenoic acid content (eugenol content/9-decenoic acid content) is 0.002 or more.
[3]
The beer-taste beverage according to [1] or [2], wherein the ratio of the eugenol content to the 9-decenoic acid content (eugenol content/9-decenoic acid content) is 50 or less.
[4]
The beer-taste beverage according to any one of [1] to [3], which has an alcohol concentration of 6% by volume or less.
[5]
The beer-taste beverage according to any one of [1] to [4], which is a fermented beverage.
[6]
The beer-taste beverage according to any one of [1] to [4], which is a non-fermented beverage.
[7]
The beer-taste beverage according to any one of [1] to [6], wherein the malt usage ratio is less than 50 w/v%.
[8]
The beer-taste beverage according to [7], which does not contain malt as a raw material.
[9]
The beer-taste beverage according to any one of [1] to [8], which has a sugar content of 1.5 g/100 ml or less.
[10]
Grain texture improver for beer-taste beverages containing 9-decenoic acid and eugenol.
[11]
A method for producing a beer-taste beverage,
In the production process of the beer-taste beverage, 9-decenoic acid and eugenol are added so that the content of 9-decenoic acid in the beer-taste beverage is 100 to 2000 ppb and the content of eugenol is 1 to 5000 ppb. The manufacturing method, comprising:
[12]
A method for improving the graininess of a beer-taste beverage, comprising:
In the production process of the beer-taste beverage, 9-decenoic acid and eugenol are added so that the content of 9-decenoic acid in the beer-taste beverage is 100 to 2000 ppb and the content of eugenol is 1 to 5000 ppb. The method as described above, comprising causing

ADVANTAGE OF THE INVENTION According to this invention, the new technique which can improve a grain feeling about a beer taste drink can be provided.

One embodiment of the invention is described in detail below.
This embodiment relates to a beer-taste beverage. The beer-taste beverage of the present embodiment contains 9-decenoic acid and eugenol, and the content of 9-decenoic acid is 100 to 2000 ppb and the content of eugenol is 1 to 5000 ppb.

As used herein, the term "beer-taste beverage" refers to alcoholic or non-alcoholic beverages that are effervescent due to carbon dioxide gas and have a flavor similar to or similar to that of beer. Whether or not a beverage falls under the category of beer-taste beverages is not limited by the classification under the Liquor Tax Act, the raw materials used, or the amount used.

The beer-taste beverage of the present embodiment may be an alcoholic beverage containing alcohol such as ethanol. It can also be a so-called non-alcoholic beverage under the Liquor Tax Law with an alcohol concentration of less than 1% by volume (hereinbelow, when the alcohol concentration is 1% by volume or less, it is also referred to as non-alcoholic).
On the other hand, an alcohol concentration of 6% by volume or less is preferable from the viewpoint that the grainy feeling felt before and immediately after drinking is more preferable and the grain-like finish is more likely to be felt.

9-decenoic acid is a kind of straight-chain fatty acid and a kind of unsaturated fatty acid given a CAS number of 14436-32-9.
Eugenol is a phenylpropanoid with a CAS number of 97-53-0.
The ratio of the eugenol content to the 9-decenoic acid content (eugenol content/9-decenoic acid content) is preferably 0.002 or more from the viewpoint of deliciousness.
The ratio of the eugenol content to the 9-decenoic acid content (eugenol content/9-decenoic acid content) is preferably 50 or less from the viewpoint of deliciousness.
In addition, from the viewpoint of deliciousness, the eugenol content/9-decenoic acid content is 0.002 or more and 50 or less, and the 9-decenoic acid content is 1000 ppb or less and/or the eugenol content is 3000 ppb or less. It is more preferable to have

In the following description, a fermented beer-taste beverage is taken as an example of a beer-taste beverage.
The fermented beer-taste beverage is not particularly limited except that the content of 9-decenoic acid is 100 to 2000 ppb and the content of eugenol is 1 to 5000 ppb. It can be a fermented beer-taste beverage produced by a conventional method.
The alcohol concentration of the fermented beer-taste beverage is not limited, and may be an alcoholic beverage of 1.0% by volume or more, or a non-alcoholic beverage of less than 1.0% by volume. Specific examples include beer, low-malt beer, and non-alcoholic beer.

An example of the manufacturing process of a fermented beer-taste beverage is shown below.
A typical fermented beer-taste beverage can be produced through the steps of preparation (preparation of fermentation raw material liquid), fermentation, storage, and filtration.
First, as a preparation step, a fermentation raw material liquid is prepared from one or more raw materials (fermentation raw materials) selected from the group consisting of cereal raw materials and carbohydrate raw materials. Examples of grain raw materials include barley, wheat, barley such as malt thereof, beans such as rice, corn, soybeans, and potatoes, and these may be in the form of syrup, extract, pulverized product, or the like. good. Sugar raw materials include saccharides such as liquid sugar.
Specifically, first, a mixture containing at least one of the cereal raw material, the saccharide raw material, and the raw material water is prepared and heated to saccharify the starch of the cereal raw material. Sub-materials other than grain materials and water may be added to the mixture. Examples of such auxiliary materials include dietary fiber, yeast extract, sweeteners, fruit juices, 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 the saccharification process take into account 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-taste 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) is 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.

By adding hops before or during the boiling process, the beer-taste beverage can be imparted with a hop aroma and a bitter taste. As used herein, hops include dried hops, frozen hops, freeze-dried hops, hop pellets, hop extracts, and processed hop products such as low hops, hexahops, tetrahops, and isolated hop extracts. It is a concept.
Moreover, a fermented beer-taste beverage having a desired flavor may be produced by appropriately adding herbs or the like before or during the boiling process. The amount of herbs and the like to be added, the mode of addition (for example, adding in several portions), and the boiling conditions can be determined as appropriate.

After the preparation step and before the fermentation step, it is preferable to remove lees such as protein produced by precipitation from the prepared 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. The temperature of the broth at this time may be 15°C or higher, and generally about 50 to 90°C. The broth (filtrate) after removing the lees is cooled to an appropriate fermentation temperature by a heat exchanger. 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 a fermented beer-taste beverage. The filtration treatment may be any 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 0.6 μm. Moreover, in order to obtain a desired alcohol concentration, an appropriate amount of water may be added before or after filtration for dilution. Note that the filtration process may be omitted in the fermented beer-taste beverage according to the present embodiment.

In addition, fermented beer-taste beverages corresponding to liqueurs under the Liquor Tax Law can be produced by mixing with, for example, an alcohol-containing distillate in the steps after the yeast fermentation step. The alcohol-containing distillate may be added before or after adding water to adjust the alcohol concentration. The alcohol-containing distillate to be added is preferably barley spirits, since a fermented beer-taste beverage having a more preferred barley texture can be produced.
The obtained fermented beer-taste beverage is usually packed in containers such as bottles, cans, and barrels by a filling step.

The beer-taste beverage of the present embodiment contains 9-decenoic acid and eugenol, the content of 9-decenoic acid is 100 to 2000 ppb, and the content of eugenol is 1 to 5000 ppb. There is no limitation, and for example, 9-decenoic acid and eugenol may be added or produced at any stage of the manufacturing process. For example, addition of 9-decenoic acid and eugenol to the resulting fermented beer-taste beverage can be exemplified.
Specifically, for example, before filling the obtained fermented beer-taste beverage into a container, 9-decenoic acid: 100 to 2000 ppb, eugenol: 9-decenoic acid and eugenol are added so that 1 to 5000 ppb. Just do it.
9-decenoic acid and eugenol may be added alone as compounds, or may be added to beverages in the form of compositions, and are not particularly limited.

The contents of 9-decenoic acid and eugenol in the beverage can be calculated from the raw materials used, and can be obtained, for example, by the following method.

The content of 9-decenoic acid can be measured by the method using GC/MS described in Journal of the Science of Food and Agriculture (2020), 100 (1), 38-.

Further, the content of eugenol can be measured by the following method using a gas chromatography mass spectrometer (manufactured by Agilent Technologies).
Equipment used: 6890N/5975B inertXL
Column (DB-WAX φ0.25mm×30m, film thickness 0.25μm)
Moving gas: Helium 1 mL/min
Temperature: sample inlet 220°C, column 80°C (1 min hold) → 10°C/min temperature rise → 200°C (10 min hold)
Ion source temperature: 230°C
Ionization method: EI
Set mass number: m / z 164, 149 (eugenol)
m/z 132,131 (cinnamic aldehyde)
m/z 71, 81 (menthol)
Sample preparation: Weigh 1 to 2 g of a sample, dilute to 20 mL with water, add 20 mL of diethyl ether and 8 g of sodium chloride, shake and let stand. The diethyl ether layer is collected and used for measurement.

As described above, according to the present embodiment, it is possible to provide a novel technique capable of improving the graininess of beer-taste beverages.
It should be noted that the present invention is not limited to this aspect.
For example, in the present embodiment, a fermented beer-taste beverage was described as an example of a beer-taste beverage, but it is not limited to this, and the beer-taste beverage of the present invention is a non-fermented beer-taste beverage. good too.
A non-fermented beer-taste beverage means a beer-taste beverage produced without undergoing fermentation. Non-fermented beer-taste beverages are produced, for example, by mixing raw materials such as cereal extract such as malt extract, acidulant, and sweetener, and introducing carbon dioxide gas into the resulting mixture.

The non-fermented beer-taste beverage may be an alcoholic beverage or a non-alcoholic beverage.
Specific examples of non-fermented beer-taste beverages include beer-taste beverages such as low-malt beer, low-alcohol sparkling beverages, and non-alcoholic beer. In addition, liqueurs obtained by mixing a beverage produced without undergoing a fermentation process with an alcohol-containing distillate and carbon dioxide gas may be used. The alcohol-containing distillate is a solution containing alcohol obtained by distillation, and spirits and the like generally classified as distilled liquor can be used.

Non-fermented beer-taste beverages also contain 9-decenoic acid and eugenol, the content of 9-decenoic acid is 100 to 2000 ppb, and the content of eugenol is 1 to 5000 ppb. 9-decenoic acid, eugenol, etc. may be added at any stage of the manufacturing process. For example, 9-decenoic acid and eugenol may be mixed with the non-fermented beer-taste beverage before filling the resulting non-fermented beer-taste beverage into a container.

In addition, the beer-taste beverage according to the present invention can use cereals, especially barley such as malt and barley, as raw materials, or may not use malt or the like as raw materials.
When malt is used, its usage ratio is 50% by mass or less from the viewpoint that the grain feeling felt before and immediately after drinking is more preferable and the grain-like afterglow is more likely to be felt. It is preferable that there is, and it is more preferable that malt is not used as a raw material. The malt usage ratio is the ratio (w/v%) of malt to all raw materials excluding water. The malt usage ratio can be calculated and obtained in accordance with the Liquor Tax Act and liquor administrative laws and regulations, etc., which are effective on April 1, 2018.

Moreover, in the beer-taste beverage according to the present invention, the carbohydrate content may be 1.5 g/100 ml or less. The term "sugar" as used herein refers to a sugar based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labor and Welfare Notification No. 176, 2003). Specifically, carbohydrates refer to foods from which proteins, lipids, dietary fibers, ash, water and alcohol have been removed. Also, the amount of sugar in food is calculated by subtracting the amount of protein, lipid, dietary fiber, ash, water and alcohol from the weight of the food. The amounts of protein, fat, ash, and moisture are measured by the methods listed in the Nutrition Labeling Standards. The alcohol content can be measured along with the water content. Specifically, the amount of protein is measured by the quantification method of total nitrogen (protein) by the modified Dumas method, and the amount of lipid is measured by the ether extraction method, the chloroform/methanol mixture extraction method, the Gerber method, the acidolysis method, or the Roese-Gottlieb method. The amount of ash was measured by the magnesium acetate addition ashing method, the direct ashing method, or the sulfuric acid addition ashing method. Measured by normal pressure heat drying method or plastic film method.
The sugar content of the beer-taste beverage can be adjusted, for example, by a known method. Specifically, the amount of enzymes (especially polysaccharide-degrading enzymes) added in the production process, the type and amount of raw materials used, etc. are adjusted. It is possible to obtain the desired sugar content.

In addition, the beverage according to the present embodiment is a beer-taste beverage and has a hop aroma, but it may be a beer-taste beverage containing hop flavor as a raw material instead of containing hops as a raw material. The hop flavor refers to, for example, a flavor that contains linalool, humulene epoxide, citronellol, esters, etc., which are flavor components contained in hops, as main components, and that can impart a hop aroma by addition. As the hop flavor, for example, various commercially available hop flavors can be used as appropriate.

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

[Test 1]
A commercially available beer-taste beverage (fermented beverage with a malt ratio of 70%, alcohol content: 5%, sugar content of 3.0 g/ml, gas pressure at 20° C.: 2.3 kg/cm ² ) was mixed with base liquid 1 (sample 1-0 ).
9-decenoic acid and eugenol were added to base liquid 1 to prepare beer-taste beverages of Examples and Comparative Examples shown in Tables 1 to 3.
Each of the prepared beer-taste beverages was evaluated on a 5-point scale in terms of "preferability of grain feeling felt before and immediately after drinking", "strength of aftertaste of grain feeling", and "deliciousness".
Specifically, ``preferability of grain feeling felt before and immediately after drinking'' is 5 points for the most favorable case, 1 point for the least favorable case, and ``strength of grain-like aftertaste'' is the strongest. 5 points for the worst case, 1 point for the weakest case, and 5 points for the highest evaluation of deliciousness as a beer-taste beverage, and 1 point for the lowest evaluation.
Compared to the additive-free sample 1-0 (comparative example, control), both the desirability of the grain feeling felt before and immediately after drinking and the strength of the grain-like aftertaste were improved. In some cases, an improvement in grain texture was observed.
For the sensory evaluation, 3 panelists specializing in beer sampled the beer-taste beverages of Examples and Comparative Examples, and scored each item with the agreement of the 3 panelists.
Here, the "feeling of cereals felt before and immediately after drinking" refers to the feeling of taste and aroma reminiscent of cereals, which is obtained relatively early in drinking a beer-taste beverage. The graininess felt before and immediately after drinking can also be described as, for example, a dry (no or little) aroma reminiscent of roasted malt.
In addition, the “grain-like aftertaste” is a sense of taste and aroma that remains after drinking (felt in the mouth and nose after drinking), reminiscent of grain. A grainy aftertaste can also be described as, for example, a malt-reminiscent taste and aroma with a soft (no or little) sweetness.
The commercially available beer-taste beverage used as the base solution contained 150 ppb of 9-decenoic acid and 0.65 ppb of eugenol.
The results are shown in Tables 1-3.

The beer-taste beverage of the example containing 9-decenoic acid and eugenol, wherein the content of 9-decenoic acid is 100 to 2000 ppb and the content of eugenol is 1 to 5000 ppb is the beer-taste beverage of the comparative example. The feeling of grain was improved compared to

[Test 2]
A beer-taste beverage (malt-free non-fermented beverage, alcohol content: 0%, sugar content: 0 g/ml, gas pressure at 20° C.: 2.3 kg/cm ² ) was used as base liquid 2 (sample 4-1).
9-decenoic acid and eugenol were added to base liquid 2 to prepare beer-taste beverages of Examples and Comparative Examples shown in Table 4, and sensory evaluation tests were carried out in the same manner as Test 1.
The beer-taste beverage used as the base liquid contained neither 9-decenoic acid nor eugenol.
Table 4 shows the results.

Alcohol content: 0% In the case of a beer-taste beverage, which is a non-fermented beverage that does not use malt, it also contains 9-decenoic acid and eugenol, and the content of 9-decenoic acid is 100 to 2000 ppb. The beer-taste beverages of Examples with a content of 1 to 5000 ppb had an improved graininess compared to the beer-taste beverages of Comparative Examples.

Claims (11)

9-decenoic acid;
containing eugenol and
A beer-taste beverage, wherein the content of 9-decenoic acid is 100 to 2000 ppb and the content of eugenol is 5 to 5000 ppb. The beer-taste beverage according to claim 1, wherein the ratio of the eugenol content to the 9-decenoic acid content (eugenol content/9-decenoic acid content) is 0.002 or more. 3. The beer-taste beverage according to claim 1, wherein the ratio of the eugenol content to the 9-decenoic acid content (eugenol content/9-decenoic acid content) is 50 or less. The beer-taste beverage according to claim 1, wherein the alcohol concentration is 6% by volume or less. The beer-taste beverage according to claim 1, which is a fermented beverage. The beer-taste beverage according to claim 1, which is a non-fermented beverage. The beer-taste beverage according to claim 1, wherein the malt usage ratio is less than 50 w/v%. The beer-taste beverage according to claim 7, which does not contain malt as a raw material. 2. The beer-taste beverage according to claim 1, wherein the sugar content is 1.5 g/100 ml or less. A method for producing a beer-taste beverage,
In the production process of the beer-taste beverage, 9-decenoic acid and eugenol are added so that the content of 9-decenoic acid in the beer-taste beverage is 100 to 2000 ppb and the content of eugenol is 5 to 5000 ppb. The manufacturing method, comprising: A method for improving the graininess of a beer-taste beverage, comprising:
In the production process of the beer-taste beverage, 9-decenoic acid and eugenol are added so that the content of 9-decenoic acid in the beer-taste beverage is 100 to 2000 ppb and the content of eugenol is 5 to 5000 ppb. The method as described above, comprising causing