JP7391577B2 - Non-fermented beer-taste beverage and method for improving flavor of non-fermented beer-taste beverage - Google Patents

Description

The present invention relates to a non-fermented beer-taste beverage and a method for improving the flavor of a non-fermented beer-taste beverage.

Currently, many types of beer-taste beverages and methods for producing the same have been proposed in order to meet the diverse tastes of consumers.
Among beer-taste drinks, non-fermented beer-taste drinks can be produced without going through the fermentation process, and as it is possible to create drinks with various flavors by adjusting the amounts of each raw material, research and development is steadily progressing. It is progressing.

For example, Patent Document 1 discloses a non-fermented beer-taste beverage having an alanine content of 10 ppm or more and a proline content/alanine content ratio of 1 to 6.
Patent Document 1 describes that this non-fermented beer-taste beverage has richness, reduced aftertaste, and a beer-like drinking experience.

JP2018-117555 Publication

Since non-fermented beer-taste beverages have a beer-taste, the most important flavor evaluation item is considered to be "beer-like flavor."If this beer-like flavor can be enhanced, the commercial value of non-fermented beer-taste beverages can be greatly increased. can be improved.
However, in order to enhance the beer-like flavor, it is necessary to suppress as much as possible the occurrence of "unpleasant sweetness" that is unsuitable for the flavor of non-fermented beer-taste beverages.

Furthermore, since non-fermented beer-taste beverages are manufactured without going through a fermentation process, they are likely to lack rich flavor. Therefore, in order to further improve the commercial value of non-fermented beer-taste beverages, it is also necessary to enhance the "thickness of taste."

SUMMARY OF THE INVENTION Accordingly, the present invention provides a non-fermented beer-taste beverage in which the beer-like flavor is enhanced, unpleasant sweetness is suppressed, and the thickness of the taste is enhanced, and a method for improving the flavor of the non-fermented beer-taste beverage. The task is to

The above problem can be solved by the following means.
[1] The content of methional is 4 ppb or more and 28 ppb or less, the content of acetaldehyde is 5 ppm or more and 17 ppm or less, where the methional content is Xppb and the acetaldehyde content is Yppm, A non-fermented beer-taste beverage that satisfies ≧-1.8X+23.5, Y≧0.6X-3 .
[2] The non-fermented beer-taste beverage according to 1 above, wherein the methional content is 7 ppb or more and 25 ppb or less, and the acetaldehyde content is 6 ppm or more and 15 ppm or less.
[ 3 ] A method for improving the flavor of a non-fermented beer-taste beverage, which enhances the beer-like flavor of a non-fermented beer-taste beverage, suppresses unpleasant sweetness, and enhances the thickness of the taste, the method comprising: increasing the methional content of the non-fermented beer-taste beverage; is 4 ppb or more and 28 ppb or less, and the content of methional is Xppb, and the content of acetaldehyde is Yppm, so that Y≧-1.8X+23.5 and Y≧0.6X-3 are satisfied. A method for improving the flavor of non-fermented beer-taste beverages.

According to the non-fermented beer-taste beverage according to the present invention, the beer-like flavor is enhanced, unpleasant sweetness is suppressed, and the taste is enhanced.
According to the method for improving the flavor of a non-fermented beer-taste beverage according to the present invention, it is possible to enhance the beer-like flavor of a non-fermented beer-taste beverage, and to increase the thickness of the taste while suppressing unpleasant sweetness.

It is a graph showing evaluation results of comprehensive evaluation of samples in which the content of methional and the content of acetaldehyde were changed.

EMBODIMENT OF THE INVENTION Hereinafter, the form (this embodiment) for implementing the non-fermented beer-taste drink and the method for improving the flavor of a non-fermented beer-taste drink according to the present invention will be described.

[Non-fermented beer-taste drink]
The non-fermented beer-taste beverage according to the present embodiment is a beverage in which the contents of methional and acetaldehyde are within predetermined ranges.
Here, the non-fermented beer-taste beverage is also called a non-fermented beer-like (style) beverage, and is a beverage that has a beer-like flavor, or in other words, a beverage prepared to have a beer-like flavor. Moreover, a non-fermented beer-taste drink is a beer-taste drink manufactured without going through a fermentation process. Note that the fermentation process is a process in which microorganisms such as yeast decompose organic compounds to produce alcohol, organic acids, carbon dioxide, and the like.
The non-fermented beer-taste drinks include non-fermented non-alcoholic beer-taste drinks that do not contain alcohol, and non-fermented alcoholic beer-taste drinks that contain alcohol.

(methional)
Methional is an organic compound with the molecular formula C ₄ H ₈ OS and is also called 3-methylthio-propanal.
Although methional is generally known to be an aromatic component contained in soy sauce and has a potato-like aroma, it is used in non-fermented beer-taste beverages to coexist with acetaldehyde, which will be described later. By precisely specifying the content of ingredients, it is possible to achieve the effects of enhancing the ``beer-like flavor,'' suppressing ``unpleasant sweetness,'' and increasing the ``thickness of the flavor.''

Here, the "beer-like flavor" specifically refers to the fragrant, grain-like, malt-like flavor that common beer exhibits. The enhancement effect of "beer-like flavor" can be achieved by adjusting the contents of methional and acetaldehyde, if the target non-fermented beer-taste beverage is prepared to exhibit even a slight beer-like flavor. can be played. Moreover, "unpleasant sweetness" is sweetness caused by methional and acetaldehyde, and is sweetness that is not suitable for beer taste.
In other words, the effect of the present invention is to use methional and acetaldehyde to enhance "beer-like flavor" and "thickness of taste" while suppressing the occurrence of "unpleasant sweetness" caused by methional and acetaldehyde. It can also be explained as an effect.

The content of methional is preferably 4 ppb (μg/L) or more, more preferably 5 ppb or more, 7 ppb or more, 8 ppb or more, 9 ppb or more, and 10 ppb or more. When the content of methional is at least a predetermined value, it is possible to enhance the beer-like flavor, suppress unpleasant sweetness, and enhance the thickness of the taste.
The content of methional is preferably 28 ppb or less, more preferably 26 ppb or less, 25 ppb or less, 22 ppb or less, 18 ppb or less, and 16 ppb or less. By setting the content of methional to a predetermined value or less, the effects of the present invention (enhancement of beer-like flavor, suppression of unpleasant sweetness, enhancement of thickness of taste) can be fully exhibited.

(acetaldehyde)
Acetaldehyde is one of the aldehydes represented by the molecular formula C ₂ H ₄ O, and is also called ethanal.
Although this acetaldehyde is known to have a pungent and grassy negative aroma, as mentioned above, it has been possible to coexist with methional in non-fermented beer-taste beverages and to precisely specify the content of the two components. , it can exhibit the effects of enhancing "beer-like flavor," suppressing "unpleasant sweetness," and enhancing "thickness of taste."

The content of acetaldehyde is preferably 5 ppm (mg/L) or more, more preferably 6 ppm or more, 7 ppm or more, 8 ppm or more, and 9 ppm or more. When the acetaldehyde content is at least a predetermined value, it is possible to enhance the beer-like flavor, suppress unpleasant sweetness, and enhance the depth of the taste.
The content of acetaldehyde is preferably 17 ppm or less, more preferably 16 ppm or less, 15 ppm or less, 14 ppm or less, 13 ppm or less, and 12 ppm or less. By setting the content of acetaldehyde to a predetermined value or less, the effects of the present invention (enhancement of beer-like flavor, suppression of unpleasant sweetness, enhancement of depth of taste) can be fully exhibited.

(Relational formula between methional content and acetaldehyde content)
Although the effects of the present invention are exhibited by specifying the content of methional and the content of acetaldehyde within the respective predetermined ranges as described above, the content of the two components is determined by the following relational expression. It is more preferable to satisfy the following.
When the content of methional is Xppb and the content of acetaldehyde is Yppm, it is preferable that (1) Y≧−1.8X+23.5 and (2) Y≧0.6X−3 are satisfied. By satisfying the two relational expressions, the effects of the present invention (enhancement of beer-like flavor, suppression of unpleasant sweetness, enhancement of thickness of taste) can be more reliably exerted.

To explain the two relational expressions using Fig. 1, the relational expression (1) Y≧-1.8X+23.5 indicates an area extending to the upper right from the dashed line in Fig. 1, and (2) Y≧0.6X. The relational expression -3 indicates an area extending to the upper left from the two-dot chain line in FIG.
The slope of relational expression (1) was calculated based on samples A-5 and A-6 shown in the example, and the slope of relational expression (2) was calculated based on samples A-6 and A-7 shown in the example. .
The relational expression (1) Y≧−1.8X+23.5 is more preferably Y≧−1.8X+24.5 and Y≧−1.8X+25. Further, the relational expression (2) Y≧0.6X-3 is more preferably Y≧0.6X-2.75, Y≧0.6X, and Y≧0.6X+1.

The content of methional and acetaldehyde in the non-fermented beer-taste beverage can be measured by a known method, for example, gas chromatography mass spectrometry (GC/MS).

(Alcohol degree)
The non-fermented beer-taste beverage according to this embodiment may or may not contain alcohol, but if it does, distilled alcohol may be added.
Examples of distilled alcohol include various spirits such as shochu, brandy, vodka, and whisky, raw material alcohol, and the like. One type of distilled alcohol may be used alone, or two or more types may be used in combination. Note that in this specification, "spirits" refers to spirits that are distilled alcoholic beverages, and may be different from spirits under the Liquor Tax Act.
Note that in this specification, alcohol refers to ethanol unless otherwise specified. The alcohol content of the beer-taste beverage can be measured, for example, based on the National Tax Agency prescribed analysis method (instruction) 3 sake 3-4 alcohol content (vibrating density meter method).

When the non-fermented beer-taste beverage according to the present embodiment contains alcohol, the alcohol content is, for example, 1% (v/v%) or more, 3% or more, 5% or more, 7% or more, 8% or more, 9 % or more, and 23% or less, 20% or less, 15% or less, 12% or less, and 10% or less.
Note that when the non-fermented beer-taste beverage according to the present embodiment is a non-alcoholic beverage, the alcohol content is less than 1%.

(foaming)
The non-fermented beer-taste beverage according to this embodiment is a sparkling beverage.
Here, the foamability in this embodiment refers to a gas pressure at 20°C of 0.5 kg/cm ² or more, preferably 2.0 kg/cm ² or more, 2.2 kg/cm ² or more, 2.3 kg/cm ² or more, more preferably 2.4 kg/cm ² or more. Further, the gas pressure at 20° C. is preferably 5.0 kg/cm ² or less, more preferably 4.0 kg/cm ² or less, and more preferably 3.0 kg/cm ² or less.

(others)
The non-fermented beer-taste beverage according to the present embodiment includes sweeteners, high-intensity sweeteners, antioxidants, fragrances, acidulants, salts, and foods that are normally incorporated in beverages as long as the desired effects of the present invention are not inhibited. Fibers and the like (hereinafter referred to as "additives" as appropriate) may also be added. As the sweetener, for example, high fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch, etc. can be used. As the high-intensity sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dultin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame, etc. can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol, etc. can be used. Examples of the acidulant include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, phosphoric acid, and the like can be used. As the salts, for example, common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, etc. can be used. As the dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum decomposition product, etc. can be used.
As each of the above-mentioned raw materials, commonly available commercially available materials can be used.

(Packaged non-fermented beer-taste beverage)
The non-fermented beer-taste beverage according to this embodiment can be provided in various containers. By filling various containers with non-fermented beer-taste beverages, deterioration in quality due to long-term storage can be suitably prevented.
Note that the container may be anything that can be airtight, and so-called can containers or barrel containers made of metal (such as aluminum or steel) can be used. Moreover, a glass container, a plastic bottle container, etc. can also be applied to the container. The capacity of the container is not particularly limited, and any currently available container can be used. Note that it is preferable to use a metal container because it can completely block gas, moisture, and light rays and maintain stable quality at room temperature for a long period of time.

As explained above, in the non-fermented beer-taste beverage according to the present embodiment, since the contents of methional and acetaldehyde are within respective predetermined ranges, the beer-like flavor is enhanced and unpleasant sweetness is suppressed. , the thickness of the flavor is enhanced.

[Method for producing non-fermented beer-taste beverage]
Next, a method for producing a non-fermented beer-taste beverage according to the present embodiment will be described.
The method for producing a non-fermented beer-taste beverage according to the present embodiment includes a step of controlling the contents of methional and acetaldehyde within predetermined ranges. In detail, the method for producing a non-fermented beer-taste beverage according to the present embodiment is a method for producing a non-fermented beer-taste beverage without a fermentation process, and includes a mixing process and a post-treatment process.

(Mixing process)
In the mixing step, raw materials such as water, methional, acetaldehyde, additives, beer flavor, malt extract, and distilled alcohol are appropriately added to a mixing tank to produce a mixed liquid.
In this mixing step, the raw materials may be mixed and adjusted so that the content of each component is within the predetermined range described above.

(Post-processing process)
In the post-treatment step, for example, treatments such as filtration, sterilization, addition of carbon dioxide gas, and filling into containers are selectively performed as necessary.
Note that the filtration treatment in the post-treatment step can be performed using a general filter or strainer. Further, the sterilization treatment in the post-treatment step is preferably carried out by plate sterilization from the viewpoint of processing speed, etc., but it is not limited to this and can be applied as long as the same treatment can be performed. Further, the filling process in the post-processing step is preferably performed in a clean room maintained at a level of cleanliness that is normally performed in the manufacture of beverages. The order of each treatment in the post-treatment step is not particularly limited.

As explained above, since the method for producing a non-fermented beer-taste beverage according to the present embodiment includes the step of adjusting the contents of methional and acetaldehyde within predetermined ranges, the beer-like flavor is enhanced and the unpleasant taste is enhanced. It is possible to produce a non-fermented beer-taste beverage with suppressed sweetness and enhanced flavor.

[Method for improving the flavor of non-fermented beer-taste beverages]
Next, a method for improving the flavor of a non-fermented beer-taste beverage according to the present embodiment will be described.
The flavor improvement method for a non-fermented beer-taste beverage according to the present embodiment is a flavor improvement method that enhances the beer-like flavor of a non-fermented beer-taste beverage, suppresses unpleasant sweetness, and enhances the depth of the taste. This is a method in which the contents of methional and acetaldehyde in a non-fermented beer-taste beverage are kept within predetermined ranges.
Note that the content of each component is the same as the value explained in the above-mentioned "non-fermented beer-taste beverage".

As explained above, the method for improving the flavor of a non-fermented beer-taste beverage according to the present embodiment improves the beer-like flavor of a non-fermented beer-taste beverage by keeping the contents of methional and acetaldehyde within predetermined ranges. It is possible to increase the depth of taste while suppressing unpleasant sweetness.

[Example 1]
Next, the present invention will be described by illustrating examples that meet the requirements of the present invention and comparative examples that do not.

[Sample preparation]
Samples were prepared by appropriately blending methional, acetaldehyde, beer flavor, caramel, water, and carbonated water so as to have the values shown in Tables 1 and 2.
Note that the samples in Table 1 were samples related to non-alcoholic beverages and did not contain spirits; however, the samples in Table 2 were samples related to alcoholic beverages, so spirits were blended and the alcohol content was set as shown in Table 2. . Further, hop extract was added as a bittering agent to Sample B-2 in Table 2, and yellowfin tuna extract was added as a bittering agent to Sample B-3.
The contents of beer flavor and caramel in each sample were kept constant among each sample. Additionally, the beer flavor used did not contain methional and acetaldehyde.
The gas pressure of each sample at 20° C. was about 2.2 kg/cm ² .

[contents of the test]
For each sample produced by the above method, three trained panelists with discernment ability gave a score of 0 to 5 for "beer-like flavor,""unpleasantsweetness," and "thickness of taste" according to the evaluation criteria below. An independent score was assigned using a 6-level evaluation, and the average value was calculated. These evaluations were made by drinking samples.

(Beer-like flavor)
Regarding the evaluation of beer-like flavor, 1 point for sample A-1 was used as the standard, and 5 points were given for "the beer-like flavor is greatly enhanced compared to A-1", and 5 points were given for "beer-like flavor is greatly enhanced compared to A-1". 4 points for ``The beer-like flavor is significantly enhanced compared to A-1'', 3 points for ``The beer-like flavor is enhanced compared to A-1'', and 3 points for ``The beer-like flavor is significantly enhanced compared to A-1.'' 2 points for ``Slightly enhanced compared to A-1,'' 1 point for ``The beer-like flavor is about the same as A-1,'' and 1 point for ``The beer-like flavor is reduced compared to A-1.'' Evaluation was made on a 6-level scale, with a score of 0. In evaluating the beer-like flavor, it can be determined that the higher the score, the more preferable it is.
Note that the "beer-like flavor" specifically refers to the fragrant, grain-like, malt-like flavor that common beer exhibits.

(Unpleasant sweetness)
Regarding the evaluation of unpleasant sweetness, the 5 points of sample A-1 are used as the standard, and the case where "I do not feel unpleasant sweetness at all (I do not feel unpleasant sweetness at the same level as A-1)" is given 5 points. , 4 points for ``slightly feeling unpleasant sweetness'', 3 points for ``feeling unpleasant sweetness'', 2 points for ``strongly feeling unpleasant sweetness'', 2 points for ``feeling unpleasant sweetness very much'' Evaluation was made on a 6-point scale, with 1 point being ``I strongly feel the unpleasant sweetness'' and 0 point being ``I feel extremely strongly the unpleasant sweetness.'' In the evaluation of unpleasant sweetness, it can be determined that the higher the score, the more preferable it is.
In addition, "unpleasant sweetness" specifically refers to sweetness caused by methional and acetaldehyde, and is a sweetness that is not suitable for beer taste.

(Thickness of taste)
Regarding the evaluation of taste depth, 0 points for sample A-1 are used as the standard, 5 points are given when ``the taste thickness is extremely significantly enhanced compared to A-1'', and 5 points are given when ``the taste thickness is significantly enhanced compared to A-1'', and 5 points are given when ``the taste thickness is extremely significantly enhanced compared to A-1'' 4 points if ``the taste is greatly enhanced compared to A-1'', 3 points if ``the taste thickness is significantly enhanced compared to A-1'', and 3 points if ``the taste thickness is significantly enhanced compared to A-1''; 2 points for ``The taste is enhanced compared to Sample A-1'', 1 point for ``The thickness of the taste is slightly enhanced compared to Sample A-1'', and 1 point for ``The thickness of the taste is the same as Sample A-1.'' The evaluation was made on a 6-level scale, with a score of 0 being 0 if the score was "somewhat". In evaluating the depth of taste, it can be determined that the higher the score, the more preferable it is.

(comprehensive evaluation)
To confirm the overall evaluation, we calculated the total score by adding up the evaluation scores for "beer-like flavor,""unpleasantsweetness," and "thickness of taste."
Regarding this total score, those with less than 9.5 points were evaluated as "x", those with 9.5 points or more but less than 12 points were evaluated as "○", and those with 12 points or more were evaluated as "◎".
FIG. 1 is a graph in which the overall evaluation results of each sample are plotted, with the horizontal axis representing the methional content (ppb) and the vertical axis representing the acetaldehyde content (ppm).

The table shows the evaluation results for each sample. "Methional" and "acetaldehyde" in the table are the contents in the final product.

(Consideration of results)
The results in Table 1 are for samples related to non-alcoholic beverages among non-fermented beer-taste beverages.
From the results in Table 1, samples A-5 to A-7, A-10, and A-12 in which both the methional content and acetaldehyde content are within the predetermined range (and also satisfy the predetermined relational expression) The overall evaluation result was ○ or ◎. These samples scored 3 points or more for "beer-like flavor," 2.5 points or more for "unpleasant sweetness," and 2.5 points or more for "thickness of taste." In other words, it was confirmed that in these samples, the "beer-like flavor" was enhanced, the "unpleasant sweetness" was suppressed, and the "thickness of the taste" was enhanced.

Focusing only on the evaluation of "beer-like flavor" in Table 1, samples A-5 to A-7 and A-10 to A-12 had a score of 3.0 or higher.
Focusing only on the evaluation of "unpleasant sweetness" in Table 1, samples A-1 to A-8 and A-10 had a score of 3.0 or higher.
Focusing only on the evaluation of "thickness of taste" in Table 1, samples A-6, A-7, A-10 to A-14 had a score of 3.0 or higher.

The results in Table 2 are for samples related to alcoholic beverages among non-fermented beer-taste beverages.
From the results in Table 2, samples B-1 to B-3 have both methional content and acetaldehyde content within the predetermined range (furthermore, satisfy the predetermined relational expression), similar to the results for non-alcoholic beverages. The overall evaluation result was ◎, and it was confirmed that the effects of the present invention (enhancement of beer-like flavor, suppression of unpleasant sweetness, and enhancement of the depth of taste) were obtained even if alcohol was contained. .
In addition, since the samples in Table 2 contained alcohol, it was confirmed that they tended to have higher beer-like flavor scores than the samples in Table 1.

Furthermore, as is clear from a comparison of Samples B-1 to B-3 in Table 2, the presence of a bittering agent and the type of bittering agent have the effects of the present invention (enhancement of beer-like flavor, suppression of unpleasant sweetness). It was confirmed that there was no significant effect on the taste (increasing the thickness of the taste).

FIG. 1 is a graph showing the evaluation results of the comprehensive evaluation of each sample.
From the results shown in Figure 1, samples in which both the content of methional and the content of acetaldehyde are within the predetermined range (furthermore, the predetermined relational expression is satisfied) can be evaluated as 〇 or ◎ in the comprehensive evaluation. It could be confirmed.

Claims (3)

The content of methional is 4 ppb or more and 28 ppb or less,
The content of acetaldehyde is 5 ppm or more and 17 ppm or less,
When the content of methional is Xppb and the content of acetaldehyde is Yppm,
Y≧-1.8X+23.5,
Y≧0.6X-3,
A non-fermented beer-taste beverage that satisfies your needs . The content of methional is 7 ppb or more and 25 ppb or less,
The non-fermented beer-taste beverage according to claim 1, wherein the acetaldehyde content is 6 ppm or more and 15 ppm or less. A flavor improvement method for enhancing the beer-like flavor of a non-fermented beer-taste beverage, suppressing unpleasant sweetness, and enhancing the thickness of the taste, the method comprising:
The methional content of the non-fermented beer-taste beverage is 4 ppb or more and 28 ppb or less, and the acetaldehyde content is 5 ppm or more and 17 ppm or less ,
When the content of methional is Xppb and the content of acetaldehyde is Yppm,
Y≧-1.8X+23.5,
Y≧0.6X-3,
A method for improving the flavor of a non-fermented beer-taste beverage.

Images