JP7339409B1 - beer-taste beverages - Google Patents

Abstract

[Problem] To provide a beer-taste beverage with excellent body feel. [Solution] A beer-taste beverage having an alcohol content of 10 v/v% or more and a 4-vinylguaiacol content of 60 μg/L or more. [Selection diagram] None

Description

The present invention relates to beer-taste beverages.

Various techniques for increasing the alcohol content of beer-taste beverages have been reported. Moreover, it is known that the flavor of a beer-taste beverage with a high alcohol content may vary depending on the manufacturing method and the like. For example, Patent Document 1 discloses a process of adding brewer's yeast to wort having an original wort extract concentration of 25 to 32% by weight; A method for producing a fermented beverage is disclosed, comprising the step of fermenting the There is a description that a method for producing a fermented beverage is provided.

JP 2014-117258 A

However, in beer-taste beverages with a high alcohol content (for example, an alcohol content of 10 v/v% or more), the effects of specific aroma components on the flavor of beer-taste beverages have not been sufficiently investigated.

The present inventors have conducted intensive research in view of the above circumstances, and as a result, a beer-taste beverage with an excellent body feeling can be obtained by adding a specific amount of 4-vinyl guaiacol to a beer-taste beverage with a high alcohol content. I found out that it can be done. The present invention is based on this new finding, and aims to provide a beer-taste beverage with an excellent body.

The present invention relates to a beer-taste beverage having an alcohol content of 10 v/v% or more and a 4-vinylguaiacol content of 60 μg/L or more.

The beer-taste beverage according to one embodiment of the present invention has an alcohol content of 10 v/v% or more and a 4-vinyl guaiacol content of 60 μg/L or more, and thus has an excellent body feeling.

The beer-taste beverage may have an alcohol content of 12 v/v% or more and 19 v/v% or less. In this case, the body feeling is superior, the mildness is excellent, the stimulation of the taste and the stimulation of the aroma derived from 4-vinylguaiacol are suppressed, and the balance between sourness and sweetness is excellent.

The beer-taste beverage may have a 4-vinylguaiacol content of 95 μg/L or more and 550 μg/L or less. In this case, the body feeling is superior, the mildness is excellent, the stimulation of the taste and the stimulation of the aroma derived from 4-vinylguaiacol are suppressed, and the balance between sourness and sweetness is excellent.

The beer-taste beverage may satisfy at least one condition selected from the group consisting of (i), (ii) and (iii) below. (i) contains an organic acid, the organic acid contains malic acid, and the malic acid content is 400 mg/L or less; (ii) the organic acid contains citric acid, and the citric acid content is 300 mg/L (iii) the organic acid contains lactic acid, and the content of lactic acid is 250 mg/L or less; In addition, the beer-taste beverage contains an organic acid, the organic acid contains malic acid, citric acid, and lactic acid, the content of malic acid is 400 mg / L or less, and the content of citric acid is 300 mg / L. or less, and the content of lactic acid may be 250 mg/L or less. In these cases, the body feeling is superior, the mildness is excellent, the stimulating feeling of the taste and the stimulating feeling of the aroma derived from 4-vinylguaiacol are suppressed, and the balance between sourness and sweetness is excellent.

The beer-taste beverage may have a malt usage ratio of 50.0 w/w% or more and 66.6 w/w% or less. Furthermore, the beer-taste beverage may not contain distilled alcohol.

The present invention also relates to a method for producing a beer-taste beverage, comprising adjusting the alcohol content to 10 v/v% or more and adjusting the content of 4-vinylguaiacol to 60 μg/L or more.

The present invention further relates to a method for improving the body feeling of beer-taste beverages, including adjusting the alcohol content to 10 v/v% or more and adjusting the content of 4-vinylguaiacol to 60 μg/L or more. .

The present invention includes, for example, the following inventions.
[1]
A beer-taste beverage having an alcohol content of 10 v/v% or more and a 4-vinylguaiacol content of 60 μg/L or more.
[2]
The beer-taste beverage according to [1], which has an alcohol content of 12 v/v% or more and 19 v/v% or less.
[3]
The beer-taste beverage according to [1] or [2], wherein the content of 4-vinylguaiacol is 95 μg/L or more and 550 μg/L or less.
[4]
The beer-taste beverage according to any one of [1] to [3], which contains an organic acid and satisfies at least one selected from the group consisting of (i), (ii) and (iii) below; (i) (ii) the organic acid comprises citric acid, and the content of said citric acid is 300 mg/L or less; (iii) The organic acid contains lactic acid, and the lactic acid content is 250 mg/L or less.
[5]
Contains an organic acid, the organic acid includes malic acid, citric acid and lactic acid, the content of malic acid is 400 mg/L or less, the content of citric acid is 300 mg/L or less, and the content of lactic acid is is 250 mg/L or less, the beer-taste beverage according to any one of [1] to [4].
[6]
The beer-taste beverage according to any one of [1] to [5], wherein the malt usage ratio is 50.0 w/w% or more and 66.6 w/w% or less.
[7]
The beer-taste beverage according to any one of [1] to [6], which does not contain distilled alcohol.
[8]
A method for producing a beer-taste beverage, comprising adjusting the alcohol content to 10 v/v% or more and adjusting the content of 4-vinylguaiacol to 60 μg/L or more.
[9]
A method for improving the body feeling of a beer-taste beverage, comprising adjusting the alcohol content to 10 v/v% or more and adjusting the content of 4-vinyl guaiacol to 60 μg/L or more.

According to the present invention, it is possible to provide a beer-taste beverage with an excellent body feeling.

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

[beer taste drink]
A beer-taste beverage according to one embodiment has an alcohol content of 10 v/v% or more and a 4-vinylguaiacol content of 60 μg/L or more.

As used herein, the term "beer-taste beverage" means a beverage having a beer-like flavor.

The alcohol content of the beer-taste beverage according to this embodiment is 10 v/v% or more. Beer according to the present embodiment from the viewpoint of further improving the body feeling, improving the mildness, suppressing the stimulation of the scent derived from 4-vinylguaiacol, enhancing the sweetness, and improving the balance between sourness and sweetness. The alcohol content of the flavored beverage may be 11 v/v% or higher, 12 v/v% or higher, 13 v/v% or higher, 14 v/v% or higher, 15 v/v% or higher, or 16 v/v or higher. In addition, from the viewpoint of improving the mildness, suppressing the stimulation of the taste, and improving the balance between sourness and sweetness, the alcohol content of the beer-taste beverage according to the present embodiment is 50 v / v% or less, 40 v / v. % or less, 30 v/v % or less, 25 v/v % or less, 23 v/v % or less, 21 v/v % or less, 20 v/v % or less, 20 v/v % or less, or 19 v/v % or less. Beer according to the present embodiment from the viewpoint of improving the body feeling, improving the mildness, suppressing the stimulation of taste and the stimulation of the scent derived from 4-vinylguaiacol, and improving the balance between sourness and sweetness. The alcohol content of the flavored beverage may be 10 v/v% or more and 30 v/v% or less, or 12 v/v% or more and 19 v/v% or less. As used herein, alcohol means ethanol unless otherwise specified.

The alcohol content of the beer-taste beverage according to the present embodiment can be measured, for example, by the method described in the National Tax Agency prescribed analysis method "3-4 alcohol content".

The alcohol content of the beer-taste beverage according to the present embodiment can be obtained, for example, by adding an alcohol source so that the alcohol content is in the above range at any stage during the production of the beer-taste beverage, or increasing the alcohol content. Alternatively, it can be adjusted by a method of appropriately selecting the type of raw material, the blending amount, etc., which will reduce the alcohol content, a method of selecting a yeast species having excellent alcohol-producing ability, and a method of arbitrarily combining these. The alcohol source to be added may be a solution containing alcohol, for example, raw material alcohol, distilled alcohol such as spirits and vodka, and fermented liquor obtained by brewing. The beer-taste beverage according to this embodiment may be a beer-taste beverage that does not contain distilled alcohol.

The content of 4-vinylguaiacol in the beer-taste beverage according to this embodiment is 60 μg/L or more. From the viewpoint of further improving the body feeling, improving the mildness, suppressing the stimulation of the taste, enhancing the sweetness, and improving the balance between sourness and sweetness, 4- of the beer-taste beverage according to the present embodiment. The content of vinyl guaiacol is 70 μg/L or more, 80 μg/L or more, 90 μg/L or more, 95 μg/L or more, 100 μg/L or more, 110 μg/L or more, 115 μg/L or more, 120 μg/L or more, 130 μg/L 140 μg/L or more, 150 μg/L or more, 160 μg/L or more, 170 μg/L or more, 180 μg/L or more, 190 μg/L or more, 200 μg/L or more, 240 μg/L or more, or 280 μg/L or more good. In addition, from the viewpoint of improving the mildness, suppressing the stimulation of the taste and the stimulation of the aroma derived from 4-vinylguaiacol, and improving the balance between sourness and sweetness, the 4- The content of vinyl guaiacol is 610 μg/L or less, 600 μg/L or less, 580 μg/L or less, 550 μg/L or less, 530 μg/L or less, 510 μg/L or less, 490 μg/L or less, 470 μg/L or less, 450 μg/L or less. 430 μg/L or less, 410 μg/L or less, 390 μg/L or less, 370 μg/L or less, or 350 μg/L or less. Beer according to the present embodiment from the viewpoint of improving the body feeling, improving the mildness, suppressing the stimulation of taste and the stimulation of the scent derived from 4-vinylguaiacol, and improving the balance between sourness and sweetness. The content of 4-vinylguaiacol in the flavored beverage may be 70 μg/L or more and 610 μg/L or less, 95 μg/L or more and 550 μg/L or less, or 110 μg/L or more and 490 μg/L or less.

The content of 4-vinylguaiacol in the beer-taste beverage according to the present embodiment can be measured, for example, by the SPME-GC-MS method.

The content of 4-vinyl guaiacol is determined, for example, by adding a 4-vinyl guaiacol source so that the content of 4-vinyl guaiacol is within the above range at any stage during the production of a beer-taste beverage, 4- It can be adjusted by a method of appropriately selecting the type of raw material, the amount of blending, etc. that increases or decreases the content of vinyl guaiacol, a method of selecting an appropriate yeast species, and a method of arbitrarily combining these. Examples of sources of 4-vinylguaiacol include 4-vinylguaiacol itself and compositions containing 4-vinylguaiacol.

The beer-taste beverage according to this embodiment may contain an organic acid. Examples of organic acids include malic acid, citric acid, lactic acid, pyruvic acid, succinic acid, acetic acid, pyroglutamic acid, oxalic acid, adipic acid, gluconic acid, tartaric acid, and fumaric acid. The organic acid may contain one or more selected from the group consisting of malic acid, citric acid and lactic acid, and may contain all of malic acid, citric acid and lactic acid.

When the organic acid comprises malic acid, the content of malic acid may be greater than 0 mg/L, 10 mg/L or greater, or 20 mg/L or greater. In addition, the body feeling of the beer-taste beverage according to the present embodiment is further improved, the mildness is improved, the stimulus of the taste and the stimulus of the scent derived from 4-vinylguaiacol are suppressed, the sweetness is enhanced, and the sourness and From the viewpoint of improving the balance with sweetness, the content of malic acid is 400 mg/L or less, 370 mg/L or less, 350 mg/L or less, 330 mg/L or less, 300 mg/L or less, or 250 mg/L or less. good. The body of the beer-taste beverage according to the present embodiment is further improved, the mildness is improved, the stimulus of the taste and the stimulus of the aroma derived from 4-vinylguaiacol are suppressed, and the balance between sourness and sweetness is improved. From a viewpoint, the content of malic acid may be more than 0 mg/L and 400 mg/L or less.

When the organic acid comprises citric acid, the citric acid content may be greater than 0 mg/L, 50 mg/L or greater, or 100 mg/L or greater. In addition, the body feeling of the beer-taste beverage according to the present embodiment is further improved, the mildness is improved, the stimulus of the taste and the stimulus of the scent derived from 4-vinylguaiacol are suppressed, the sweetness is enhanced, and the sourness and From the viewpoint of improving the balance with sweetness, the content of citric acid may be 300 mg/L or less, 280 mg/L or less, or 260 mg/L or less. The body of the beer-taste beverage according to the present embodiment is further improved, the mildness is improved, the stimulus of the taste and the stimulus of the aroma derived from 4-vinylguaiacol are suppressed, and the balance between sourness and sweetness is improved. From a viewpoint, the content of citric acid may be more than 0 mg/L and 300 mg/L or less.

When the organic acid comprises lactic acid, the lactic acid content may be greater than 0 mg/L, 50 mg/L or greater, or 100 mg/L or greater. In addition, the body feeling of the beer-taste beverage according to the present embodiment is further improved, the mildness is improved, the stimulus of the taste and the stimulus of the scent derived from 4-vinylguaiacol are suppressed, the sweetness is enhanced, and the sourness and From the viewpoint of improving the balance with sweetness, the content of lactic acid may be 250 mg/L or less, 230 mg/L or less, or 210 mg/L or less. In addition, the body feeling of the beer-taste beverage according to the present embodiment is further improved, the mildness is improved, the stimulus of the taste and the stimulus of the aroma derived from 4-vinylguaiacol are suppressed, and the balance between sourness and sweetness is improved. From the viewpoint of improvement, the content of lactic acid may be more than 0 mg/L and 250 mg/L or less.

The contents of malic acid, citric acid, and lactic acid in the beer-taste beverage according to the present embodiment can be measured, for example, by a liquid chromatograph (HPLC) Nexera organic acid analysis system.

The contents of malic acid, citric acid, and lactic acid are adjusted, for example, at any stage during the production of beer-taste beverages so that the contents of malic acid, citric acid, and/or lactic acid are within the above ranges. A method of adding a source, a citric acid source, and/or a lactic acid source, and a method of appropriately selecting the type of raw material, the blending amount, etc. that increases or decreases the content of malic acid, citric acid, and/or lactic acid. , the method of selecting an appropriate yeast species and any combination thereof. Examples of malic acid sources include malic acid itself and compositions containing malic acid. Examples of citric acid sources include citric acid itself and compositions containing citric acid. Examples of lactic acid sources include lactic acid itself and compositions containing lactic acid.

The content of ethyl acetate in the beer-taste beverage according to the present embodiment may be, for example, 0 mg/L or more and 90 mg/L or less.

The content of ethyl acetate in the beer-taste beverage according to the present embodiment is based on 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], expanded and revised in 2013). It can be measured by the method described in "8.22 Low Boiling Aroma Components".

The beer-taste beverage according to the present embodiment may contain wheat raw materials as raw materials. As used herein, the wheat raw material refers to wheat or a processed wheat product. Barley includes, for example, barley, wheat, rye, oats, oats, pigeons and oats. Examples of processed wheat products include wheat extract, malt, and malt extract. A barley extract is obtained by extracting a barley extract containing sugar and nitrogen from barley. Malt is obtained by germinating wheat. Malt extract is obtained by extracting an extract containing sugar and nitrogen from malt.

The beer-taste beverage according to the present embodiment may have a malt usage ratio (percentage of malt in raw materials other than water and hops) of 50.0 w/w% or more and 100.0 w/w% or less. In addition, the beer-taste beverage according to the present embodiment has a malt usage ratio of 53.0 w/w% or more, 55.0 w/w% or more, 58.0 w/w% or more, 60.0 w/w% or more, 70 .0 w/w% or more, 80.0 w/w% or more, or 90.0 w/w% or more, but less than 100.0 w/w%, 90.0 w/w% or less, 80.0 w/w% 70.0 w/w% or less, 66.6 w/w% or less, or 60.0 w/w% or less.

The beer-taste beverage according to the present embodiment may contain plant raw materials other than wheat raw materials. Examples of plant raw materials other than wheat raw materials include grains such as corn, rice and sorghum; potatoes such as potatoes and sweet potatoes; beans such as soybeans and peas.

The beer-taste beverage according to the present embodiment may contain saccharides as raw materials. Examples of sugars include liquid sugar and powdered sugar such as granulated sugar.

The beer-taste beverage according to this embodiment may contain hops as a raw material. Hops include, for example, dried hops, hop pellets, and hop extracts, and processed hop products such as low hops, hexahops, tetrahops, and isolated hop extracts.

The beer-taste beverage according to the present embodiment includes bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavoring agents, which are usually blended in beverages, as long as the effects of the present invention are not impaired. Other raw materials such as salts may be included. Examples of bittering agents include, in addition to the hops described above, caffeine, gentian extract, peptides, theobromine, naringin, bittersweet extract, wormwood extract, and cinchona extract. Examples of coloring agents include caramel pigments, gardenia pigments, fruit juice pigments, vegetable pigments, and synthetic pigments. Sweeteners include, for example, high-fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of acidulants include phosphoric acid, trisodium citrate, gluconodeltalactone, potassium gluconate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, sodium DL-tartrate, and sodium L-tartrate. , sodium lactate, monosodium fumarate, DL-sodium malate. Examples of salts include common salt, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

The bitterness value of the beer-taste beverage according to the present embodiment may be 5.0 BU or more, 10.0 BU or more, or 15.0 BU or more, and may be 100 BU or less, 90.0 BU or less, 80.0 BU or less, 70.0 BU or less. , 60.0 BU or less, 50.0 BU or less, 40.0 BU or less, or 35.0 BU or less. The bitterness value of the beer-taste beverage according to this embodiment may be, for example, 5.0 BU or more and 100 BU or less.

The bitterness value of the beer-taste beverage according to the present embodiment is determined according to “8. 15 bitterness value”.

The chromaticity of the beer-taste beverage according to the present embodiment may be 5.0° EBC or more, 10° EBC or more, 20° EBC or more, 30° EBC or more, or 35° EBC or more, 50° EBC or less, It may be 45° EBC or less, or 40° EBC or less.

The chromaticity of the beer-taste beverage according to the present embodiment is determined according to “8. 8 Chromaticity 8.8.2 Absorbance method”.

The beer-taste beverage according to the present embodiment may be a fermented beverage (beer-taste fermented beverage) or a non-fermented beverage (beer-taste non-fermented beverage). A fermented beverage is produced through fermentation by yeast or the like. Non-fermented beverages are those produced without fermentation by yeast or the like. Non-fermented beverages also include beer-taste beverages produced by blending alcohol (for example, distilled alcohol such as spirits and raw material alcohol) without performing fermentation with yeast or the like.

The beer-taste beverage according to this embodiment may be non-foaming or effervescent. Here, non-foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg/cm ² ), and foaming means that the gas pressure at 20°C is 0.049 MPa (0.5 kg/cm 2 ). 5 kg/cm ² ) or more. When foaming, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg/cm ² ) or about 0.25 MPa (2.55 kg/cm ² ).

The beer-taste beverage according to this embodiment can be provided in a container. Any container can be used as long as it can be sealed, and so-called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Also, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any currently distributed container can be applied. In addition, it is preferable to use a metal container because it can completely block gas, moisture and light and maintain stable quality at room temperature for a long period of time.

The beer-taste beverage according to the present embodiment may be drunk as it is, or may be diluted and drunk. The beer-taste beverage according to one embodiment, for example, may be diluted to 2 times or more, or 3 times or more, on a volume basis, and diluted to 10 times or less, or 8 times or less. It may be drinkable.

[Method for producing beer-taste beverage]
The method for producing a beer-taste beverage according to the present embodiment includes adjusting the alcohol content to 10 v/v% or more and adjusting the content of 4-vinylguaiacol to 60 μg/L or more. The production method can be carried out according to a conventional method, except that the alcohol content is adjusted to 10 v/v% or more and the content of 4-vinylguaiacol is adjusted to 60 μg/L or more. The production method includes adjusting the content of malic acid to 400 mg/L or less, adjusting the content of citric acid to 300 mg/L or less, and/or adjusting the content of lactic acid to 250 mg/L or less. may include doing

A production method according to an embodiment may include, for example, a preparation step and a fermentation step.

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

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

In the boiling step, hops or processed hops may be added to the raw material liquid. As hops to be added, for example, dry hops, hop pellets, and hop extracts can be used. As processed hops, for example, low hops, hexahops, tetrahops, isoform hop extracts and the like can be used.

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

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

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

In the production method according to the present embodiment, as other post-fermentation steps, the post-fermentation liquid (or the post-fermentation liquid after the filtration step) is heated (sterilized), various additives (e.g., bittering agent, coloring agent, sweetener) Ingredients, high-intensity sweeteners, antioxidants, acidifiers, flavors, salts) may be added.

In the production method according to the present embodiment, the alcohol content can be adjusted by adjusting the type and amount of raw materials used, for example. Specifically, for example, the alcohol content can be increased by performing fermentation using high-concentration wort. As high-concentration wort, for example, wort containing 20 w/w% or more, 25 w/w% or more, or 30 w/w% or more of raw wort extract can be used. The raw wort extract is described in "7.2 Extract" 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). can be measured by any method.

In the production method according to the present embodiment, the content of 4-vinylguaiacol can be adjusted, for example, by adding a 4-vinylguaiacol source to the raw material liquid. As used herein, the raw material liquid means a liquid that is the basis of the beer-taste beverage. The raw material liquid includes liquids used or produced in each step (eg, sugar-containing liquid, post-boiling liquid, purified liquid, pre-fermentation liquid, post-fermentation liquid). In addition, the content of 4-vinylguaiacol can be adjusted by selecting raw materials such that the content of 4-vinylguaiacol is high or low, or by selecting an appropriate yeast strain.

In the production method according to the present embodiment, the contents of malic acid, citric acid, and lactic acid can be adjusted, for example, by adding a malic acid source, a citric acid source, and/or a lactic acid source to the raw material liquid. . In addition, the content of malic acid, citric acid, and lactic acid is determined by selecting raw materials such that the content of malic acid, citric acid, and/or lactic acid is high or low, or by selecting an appropriate yeast strain. can be adjusted accordingly.

The production method according to one embodiment may include a blending step in addition to the above preparation step and fermentation step, or instead of the above preparation step and fermentation step.

In the blending step, for example, water, alcohol (e.g., raw material alcohol, distilled alcohol such as spirits and vodka, fermented liquid obtained by brewing), and, if necessary, a 4-vinylguaiacol source, a malic acid source, A citric acid source, a lactic acid source, and/or various additives (e.g., bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavors, salts, etc.) are mixed in the raw material tank. do. As the fermented liquid obtained by brewing, for example, a post-fermentation liquid obtained through the above fermentation process may be used.

In the production method according to the present embodiment, the alcohol content and the contents of 4-vinylguaiacol, malic acid, citric acid, and lactic acid are, for example, the blending amount of the alcohol source, the blending amount of the 4-vinylguaiacol source, and the malic acid source. can be adjusted by adjusting the blending amount of , the blending amount of the citric acid source, and the blending amount of the lactic acid source.

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

In the blending step, the components may be mixed while stirring with a stirrer or the like so that the components are well mixed. Also, the filtration step can be performed with a common filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of processing speed, etc., and is applicable without being limited to this as long as the same processing can be performed. In the filling process, the filling may be performed in a clean room that maintains a degree of cleanliness that is normally performed in the manufacture of beverages. The second sterilization step can be performed by heating the filtrate together with the container at a predetermined temperature for a predetermined time. It is also possible to carry out non-sterile filling without a second sterilization step.

[Method for improving body feeling of beer-taste beverage]
The beer-taste beverage according to this embodiment has an excellent body feeling. Therefore, the present invention provides a method for improving the body feeling of beer-taste beverages, which comprises adjusting the alcohol content to 10 v/v% or more and adjusting the content of 4-vinylguaiacol to 60 μg/L or more. It can also be taken as As specific aspects and the like in the method, each aspect described above can be applied without particular limitation.

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

Test 1: Production and evaluation of beer-taste beverages [Production of beer-taste beverages of Test Examples 1-1 to 1-9]
A beer-taste beverage was produced by a conventional method using malt and saccharides as raw materials with a malt usage ratio of 50 w/w % or more. The raw wort extract concentration before fermentation was about 30 w/w%. Pure water and spirits were added to the beer-taste beverage and mixed to produce a beer-taste beverage of Test Example 1-1. The alcohol content of the beer-taste beverage of Test Example 1-1 was 17.0 v/v%. 4VG was added to the beer-taste beverage of Test Example 1-1 so that the content of 4-vinylguaiacol (4VG) was as shown in Table 1, and the beer tastes of Test Examples 1-2 to 1-9 were obtained. produced a beverage.

[Production of beer-taste beverages of Test Examples 1-10 to 1-13]
A beer-taste beverage was produced by a conventional method using malt and saccharides as raw materials with a malt usage ratio of 50 w/w % or more. The raw wort extract concentration before fermentation was about 30 w/w%. To the obtained beer-taste beverage, 4VG, pure water and spirits were added and mixed so that 4VG and the alcohol content were as shown in Table 2, and the beer-taste beverages of Test Examples 1-10 to 1-13 were prepared. manufactured.

[Production of beer-taste beverage of Test Example 1-14]
Using malt and saccharides as raw materials and setting the malt usage ratio to 50 w/w % or more, beer-taste beverages of Test Examples 1-14 were produced by a conventional method. The raw wort extract concentration before fermentation was about 30 w/w%. Table 3 shows the alcohol content and 4VG content of the beer-taste beverages of Test Examples 1-14.

〔sensory evaluation〕
For the beer-taste beverages of Test Examples 1-1 to 1-14, "body feeling", "mild feeling", "sweetness", "taste stimulus", "4VG-derived fragrance stimulus", " Sensory evaluation was carried out on the evaluation items of "Balance between sourness and sweetness" and "Comprehensive evaluation as beer". The sensory evaluation was carried out by a panel of 5 selected discriminators. Each evaluation item was evaluated on a scale of 1 to 5, and the average value was used as the evaluation score. In addition, for each evaluation item, the score of the beer-taste beverage of Test Example 1-1 was set as shown in Table 1, and other beer-taste beverages were evaluated based on this score. The results are shown in Tables 1-3.

"Body feeling" is the richness of taste felt when drunk, and the higher the score, the stronger the taste. "Mild feeling" is a feeling of smooth taste without jaggedness, although it has a rich taste. “Sweetness” is the degree of sweetness, and the higher the score, the stronger the sweetness. “Taste stimulus” is the sense of taste stimulus accompanied by rough taste, astringency, etc., and the higher the score, the stronger the sense of this. The “4VG-derived scent stimulus” is a stimulus derived from smoked scent such as 4-vinylguaiacol (4VG), and the higher the score, the stronger the stimulus. "Balance between sourness and sweetness" means that the sourness is less conspicuous than the sweetness and moderately supports the overall taste, and the higher the score, the better it is. The "comprehensive evaluation as beer" refers to the deliciousness as beer, and the higher the score, the better it is.

As shown in Tables 1 to 3, beer-taste beverages having an alcohol content of 10 v/v% or more and a 4-vinyl guaiacol content of 60 μg/L or more (Test Examples 1-2 to 1-9, 1- 11 to 1-14) had a high score for "body feel" and were excellent in body feel. In addition, the beer-taste beverages of Test Examples 1-2 to 1-9 and 1-11 to 1-14 had a high score for "mild feeling", excellent mild feeling, and a "stimulating taste" score. It was low, and the stimulation of the taste was suppressed. In addition, the beer-taste beverages of Test Examples 1-2 to 1-9 and 1-11 to 1-14 were highly scored for "balance between sourness and sweetness", showing excellent balance between sourness and sweetness.

Test 2: Production and evaluation of beer-taste beverages [Production of beer-taste beverages]
A beer-taste beverage was produced by a conventional method using malt and saccharides as raw materials with a malt usage ratio of 50 w/w % or more. The raw wort extract concentration before fermentation was about 30 w/w%. Pure water, spirits, 4VG, malic acid, and/or Citric acid and/or lactic acid were added and mixed to produce beer-taste beverages of Test Examples 2-1 to 2-11.

〔sensory evaluation〕
For the beer-taste beverages of Test Examples 2-1 to 2-11, the "body feeling", "mild feeling", "sweetness", A sensory evaluation was carried out on the evaluation items of "stimulation of taste", "stimulation of 4VG-derived aroma", "balance between sourness and sweetness", and "comprehensive evaluation as beer". Each evaluation item was evaluated on a scale of 1 to 5, and the average value was used as the evaluation score. For each evaluation item, the scores of the beer-taste beverages of Test Example 2-1 were set as shown in Tables 4 to 6, and other beer-taste beverages were evaluated based on these scores. The results are shown in Tables 4-6.

As shown in Tables 4 to 6, among beer-taste beverages having an alcohol content of 10 v/v% or more and a 4-vinylguaiacol content of 60 μg/L or more, the malic acid content is 400 mg/L or less. Beer-taste beverages (Test Examples 2-2 to 2-5) are more It has a high score for “body feeling” and has an excellent body feeling, a high score for “mild feeling”, and an excellent mild feeling, and has a “stimulating taste” and “stimulating scent derived from 4VG”. was low, the stimulus of the taste and the stimulus of the scent derived from 4VG was suppressed, the score of "balance between sourness and sweetness" was high, and the balance between sourness and sweetness was excellent. In addition, the beer-taste beverages with a citric acid content of 300 mg/L or less (Test Examples 2-2 and 2-8) are also similar to the beer-taste beverages with a citric acid content of more than 300 mg/L (Test It was superior in each item compared to Example 2-9). In addition, the beer-taste beverages with a lactic acid content of 250 mg/L or less (Test Examples 2-2 and 2-10) also have a lactic acid content of more than 250 mg/L (Test Example 2 -11), it was superior in each item.

Claims (9)

Alcohol content is 11 v / v% or more,
A beer-taste beverage having a 4-vinylguaiacol content of 60 μg/L or more and 550 μg/L or less . The beer-taste beverage according to claim 1, wherein the alcohol content is 12 v/v% or more and 19 v/v% or less. 3. The beer-taste beverage according to claim 1, wherein the content of said 4-vinylguaiacol is 110 μg/L or more and 410 μg/L or less. The beer-taste beverage according to claim 1 or 2, which contains an organic acid and satisfies at least one selected from the group consisting of the following (i), (ii) and (iii);
(i) the organic acid contains malic acid, and the malic acid content is 400 mg/L or less;
(ii) the organic acid contains citric acid, and the content of the citric acid is 300 mg/L or less;
(iii) The organic acid contains lactic acid, and the lactic acid content is 250 mg/L or less. containing an organic acid,
the organic acid comprises malic acid, citric acid, and lactic acid;
The content of malic acid is 400 mg / L or less,
The citric acid content is 300 mg/L or less,
3. The beer-taste beverage according to claim 1, wherein the lactic acid content is 250 mg/L or less. The beer-taste beverage according to claim 1 or 2, wherein the malt usage ratio is 50.0 w/w% or more and 66.6 w/w% or less. 3. The beer-taste beverage according to claim 1 or 2, which does not contain distilled alcohol. Adjusting the alcohol content to 11 v/v% or more, and
Including adjusting the content of 4-vinylguaiacol to 60 μg / L or more and 550 μg / L or less ,
A method for producing a beer-taste beverage. Adjusting the alcohol content to 11 v/v% or more, and
Including adjusting the content of 4-vinylguaiacol to 60 μg / L or more and 550 μg / L or less ,
A method for improving the body feeling of a beer-taste beverage.