JP7454374B2 - beer taste drinks - Google Patents

Description

The present invention relates to beer-taste beverages.

As a method for improving the beer-like character of beer-taste beverages such as non-alcoholic beer, methods of adding various aroma components have been proposed.

For example, Patent Document 1 discloses that at least one alcoholic component selected from the group consisting of higher alcohols and ethers, which are flavoring substances contained in beer, is used as an alcoholic component, and furanones and lactones, which are flavoring substances contained in beer, are used as an alcoholic component. When at least one kind selected from the group consisting of is a sweet component, and at least one selected from the group consisting of aldehydes, which are flavoring substances contained in beer, is an aldehyde component, the alcohol component and the A flavor improving agent for beer-like beverages containing at least one member selected from the group consisting of a sweet component and the aldehyde component is disclosed.

Japanese Patent Application Publication No. 2013-81417

However, even with the technical means described in Patent Document 1, it cannot be said that sufficient effects have been obtained yet, and there is a need to search for further ingredients that can improve the beer-like character (for example, fermented feeling and richness).

An object of the present invention is to provide a beer-taste beverage with excellent fermented taste and richness.

The present inventors have discovered that a beer-taste beverage containing cinnamic acid has an improved fermented feel and richness. The present invention is based on this new finding.

The present invention relates to a beer-taste beverage containing cinnamic acid.

Since the beer-taste beverage according to the present invention contains cinnamic acid, it has an excellent fermented feeling and richness.

In the beer-taste beverage, the content of cinnamic acid is preferably 100 μg/L or less, more preferably 1 μg/L or more and 50 μg/L or less, and 5 μg/L or more and 30 μg/L or less. is more preferable, and even more preferably 10 μg/L or more and 30 μg/L or less. When the content of cinnamic acid is within this range, the fermented feeling and richness of the beer-taste beverage will be even more excellent.

The beer-taste beverage may be a non-alcoholic beverage (non-alcoholic beer-taste beverage). Since non-alcoholic beer-taste beverages are particularly required to have improved fermentation and richness, the effects of the present invention are even more effective.

The beer-taste beverage may be a non-fermented beverage (beer-taste non-fermented beverage).

The present invention also relates to a method for improving the fermented feel and richness of a beer-taste beverage, which includes incorporating cinnamic acid into the beer-taste beverage. Since cinnamic acid can improve the fermented feel and richness of beer-taste beverages, it can be suitably used for purposes of improving the fermented feel and richness of beer-taste beverages.

According to the present invention, it is possible to provide a beer-taste beverage with excellent fermented taste and richness. According to the present invention, it is also possible to provide a method for improving the fermented feel and richness of a beer-taste beverage.

EMBODIMENT OF THE INVENTION Hereinafter, the form for implementing this invention is demonstrated in detail. Note that the present invention is not limited to the following embodiments.

[Beer-taste beverage]
The beer-taste beverage according to this embodiment contains cinnamic acid. Since the beer-taste beverage according to the present embodiment contains cinnamic acid, it has an excellent fermented feeling and richness.

As used herein, the term "beer-taste beverage" refers to a beverage that has a beer-like flavor. The beer-taste drink may be a beer-taste alcoholic drink with an alcohol content of 1 v/v% or more, or a non-alcoholic beer-taste drink with an alcohol content of less than 1 v/v%. Note that in this specification, alcohol means ethanol unless otherwise specified.

Examples of beer-taste alcoholic beverages include those classified as beer, low-malt beer, other brewed liquors, liqueurs, and spirits under the Liquor Tax Act (Act No. 37 of 2019).

The alcohol content of the beer-taste alcoholic beverage is not particularly limited, and may be, for example, 1 v/v% or more, 2 v/v% or more, 3 v/v% or more, 4 v/v% or more, or 5 v/v% or more. . In addition, the alcohol content of the beer-taste alcoholic beverage is, for example, 20v/v% or less, 15v/v% or less, 10v/v% or less, 9v/v% or less, 8v/v% or less, 7v/v% or less, 6v/v% or less. /v% or less, 5v/v% or less, 4v/v% or less, or 3v/v% or less.

A non-alcoholic beer-taste drink is a beer-taste drink that does not substantially contain alcohol. The alcohol content of the non-alcoholic beer-taste drink may be less than 1 v/v%, may be 0.5 v/v% or less, may be 0.1 v/v% or less, and may be 0.005 v/v%. It may be less than (0.00v/v%). Since non-alcoholic beer-taste beverages are particularly required to have improved fermentation and richness, the effects of the present invention are even more effective.

The beer-taste beverage according to the present embodiment may be beer (referring to beer under the Liquor Tax Act (Act No. 37 of 2019); the same shall apply hereinafter), or beer-like beverage (beer other than beer). (refers to tasted beverages). The beer-taste beverage according to the present embodiment is preferably a beer-like beverage, as it is particularly required to improve the fermented feel and richness.

The cinnamic acid content of the beer-taste beverage according to the present embodiment may be, for example, more than 0 μg/L and not more than 400 μg/L. From the viewpoint of further improving the fermented feeling and richness of the beer-taste beverage, the cinnamic acid content of the beer-taste beverage according to the present embodiment is 1 μg/L or more, 2 μg/L or more, 3 μg/L or more, and 4 μg/L. The amount may be 5 μg/L or more, 6 μg/L or more, 7 μg/L or more, 8 μg/L or more, 9 μg/L or more, 10 μg/L or more, or 15 μg/L or more. From the same viewpoint, the cinnamic acid content of the beer-taste beverage according to the present embodiment is 300 μg/L or less, 200 μg/L or less, 100 μg/L or less, 90 μg/L or less, 80 μg/L or less, 70 μg/L or less, It may be 60 μg/L or less, 50 μg/L or less, 45 μg/L or less, 40 μg/L or less, 35 μg/L, 30 μg/L or less, or 25 μg/L.

The cinnamic acid content of the beer-taste beverage according to the present embodiment can be adjusted, for example, by adding cinnamic acid itself to the raw material liquid, or by adding a flavor composition containing cinnamic acid to the raw material liquid. It can also be adjusted, for example, by adding plant materials or food additives containing cinnamic acid to the raw material liquid.

The cinnamic acid content of the beer-taste beverage according to the present embodiment can be measured, for example, by a GC-MS method. Cinnamic acid can be quantified, for example, by the standard point addition method.

The beer-taste beverage according to the present embodiment may contain barley raw material as a raw material, or may not contain barley raw material as a raw material. In this specification, the wheat raw material refers to wheat or wheat processed products. Examples of wheat include barley, wheat, rye, oats, oats, pigeons, and oats. Examples of processed wheat products include wheat extract, malt, and malt extract. Barley extract is obtained by extracting 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 this embodiment may contain hops as a raw material, or may not contain hops as a raw material. Hops include dried hops, hop pellets, and hop extracts, and also include processed hop products such as raw hops, hexahops, tetrahops, and iso-ized hop extracts.

The beer-taste beverage according to the present embodiment may have a malt ratio (ratio of malt to raw materials other than water and hops) of 0% by weight or more and 100% by weight or less. The malt ratio is 10% by weight or more, 20% by weight or more, 30% by weight or more, 40% by weight or more, 50% by weight or more, 60% by weight or more, 65% by weight or more, 66% by weight or more, 67% by weight or more, 70% by weight or more. It may be at least 80% by weight, at least 90% by weight, at least 95% by weight, at least 99% by weight, or at least 100% by weight. Further, the malt ratio may be less than 100% by weight, 90% by weight or less, 95% by weight or less, 90% by weight or less, 80% by weight or less, 70% by weight or less, 60% by weight or less, or 50% by weight or less. .

The beer-taste beverage according to the present embodiment does not contain colorants, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavors, salts, etc., which are usually added to beverages, to the extent that the effects of the present invention are not impaired. May contain. Examples of the coloring agent include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweeteners include 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, sodium saccharin, disodium lythyrrhizinate, cyclamate, dultin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosuccinic acid. Sodium, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, sodium DL-malate. I can do it. Examples of the salts include common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

The bitterness value (BU) of the beer-taste beverage according to the present embodiment may be, for example, 0.0 or more and 50.0 or less. The BU of the beer-taste beverage according to the present embodiment may be, for example, 40.0 or less, 30.0 or less, 20.0 or less, or 10.0 or less, 1.0 or more, 2.0 or more, 3 It may be greater than or equal to .0, greater than or equal to 4.0, or greater than or equal to 5.0. The bitterness value of the beer-taste beverage according to this embodiment is determined from "8. It can be measured by the method described in 15 Bitterness Value. The bitterness value can be appropriately set within the above range, for example, by adjusting the type and amount of raw materials used.

The beer-taste beverage according to this embodiment may be non-foaming or foamable. 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 less than 0.049 MPa (0.5 kg/cm 2 ). 5kg/cm ² ) or more. In the case of foaming, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg/cm ² ).

The beer-taste drink according to this embodiment may be a fermented drink (beer-taste fermented drink) or a non-fermented drink (beer-taste non-fermented drink). Fermented beverages are produced through fermentation using yeast or the like. Non-fermented beverages are those produced without fermentation using yeast or the like. Note that non-fermented beverages also include beer-taste beverages that are produced by blending alcohol (for example, spirits, distilled alcohol such as raw alcohol) without fermentation using yeast or the like.

The beer-taste beverage according to this embodiment can be provided in a container. 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. Further, the container may be a glass container, a plastic bottle container, a paper container, a pouch container, or the like. 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 and maintain stable quality at room temperature for a long period of time.

The beer-taste beverage according to this embodiment can be produced according to a conventional method except for containing cinnamic acid. Cinnamic acid can be contained, for example, by adding cinnamic acid to the raw material liquid. In this specification, the raw material liquid means a liquid that is the basis of a beer-taste beverage. The raw material liquid includes liquids used or manufactured in each step (for example, a sugar-containing liquid, a boiled liquid, a purified liquid, a pre-fermentation liquid, and a post-fermentation liquid, which will be described later).

The manufacturing method in one embodiment includes, for example, a preparation step and a fermentation step. Cinnamic acid may be added to the raw material liquid at any stage during the beer-taste beverage manufacturing process. For example, it may be added to the raw material during the preparation process, it may be added during the fermentation process, or it may be added during the fermentation process. It may be added to the post-fermentation liquid obtained through the fermentation process. It is preferable to add cinnamic acid to the post-fermentation liquid since the content can be adjusted more easily. The form of the cinnamic acid to be added is not particularly limited, and for example, it may be cinnamic acid itself, a fragrance composition containing cinnamic acid, or a plant material or food additive containing cinnamic acid. good.

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 process is a process 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 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 boiled liquid (sugar-containing liquid after boiling). The sugar-containing liquid is one that contains components that can be fermented with alcohol by yeast. Examples of the sugar-containing liquid include wort and syrup. Wort is an unfermented liquid obtained through the saccharification of the above-mentioned wheat raw material. Wort is produced, for example, through a process of mixing raw materials such as the above-mentioned barley raw materials and water, a process of saccharifying a liquid containing raw materials and water using a conventional method to obtain a saccharified liquid, and a process of filtering the saccharified liquid. Obtainable.

In the boiling step, hops may be added to the raw material liquid. As the hops to be added, for example, dried hops, hop pellets, and hop extracts can be used. The hops may be processed hop products such as low hops, hexahops, tetrahops, and isolized hop extracts.

In the removal step, the solid content in the boiled liquid is removed to obtain a purified liquid. The removal step can be performed, for example, by precipitating insoluble solids contained in the boiled liquid. Examples of the solid content include thermal coagulation produced in the boiling process, hop dregs 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 that allows fermentation by yeast to obtain a pre-fermentation liquid.

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

The manufacturing 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 fermented 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 process) is heated (sterilized), and various additives (for example, colorants, antioxidants, Acidulant, bittering agent, flavoring agent), alcohol, etc. may be added. As the alcohol added in the post-fermentation process, for example, spirits can be used. When cinnamic acid is added to the fermented liquid, it may be added, for example, together with the various additives mentioned above.

If the beer-taste drink is a non-alcoholic beer-taste drink, it may be produced by fermenting to produce alcohol in the same way as normal beer-taste drinks such as beer, and then removing or reducing the alcohol. It may be produced by suppressing the production of alcohol, such as by shortening the fermentation period, or it may be produced without performing a fermentation process.

If the beer-taste beverage is a non-fermented beverage (beer-taste non-fermented beverage), it may be produced without performing the above fermentation step.

The production method in another embodiment includes, for example, water, cinnamic acid, distilled alcohol (e.g. spirits, raw material alcohol) and various additives (e.g. colorants, antioxidants, acidulants). , bittering agent, flavoring agent) into a raw material tank.

The manufacturing method according to the present embodiment includes a filtration step of filtering a mixed liquid obtained by mixing each component in a blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, and a first sterilization step. A filling process in which the sterilized filtrate sterilized in the process is filled into a container such as a bottle, can, or PET bottle, and a second sterilization process in which the filtrate filled in the container in the filling process is sterilized together with the container. May contain.

In the blending step, the components may be mixed while being stirred using a stirrer or the like so that each component is well mixed. Further, the filtration step can be performed using, for example, 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 a similar treatment can be performed. The filling process may be performed in a clean room maintained at a level 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 and for a predetermined time. It is also possible to perform non-sterile filling without performing the second sterilization step.

[Method for improving fermentation and richness of beer-taste beverages]
The present invention can also be regarded as providing a novel method of using cinnamic acid (use for improving the fermented feeling and richness of beer-taste beverages). That is, in one embodiment of the present invention, there is provided a method for improving the fermented feel and richness of a beer-taste beverage, which includes incorporating cinnamic acid into the beer-taste beverage.

The method for improving the fermented feel and richness of a beer-taste beverage according to the present embodiment can be carried out by incorporating cinnamic acid into the beer-taste beverage, for example, by adding cinnamic acid to the raw material liquid. The cinnamic acid to be added may be, for example, cinnamic acid itself, a fragrance composition containing cinnamic acid, or a plant material or food additive containing cinnamic acid. What is necessary is just to set the amount to contain with reference to the aspect of content in the beer taste drink mentioned above.

Hereinafter, the present invention will be explained more specifically based on Examples. However, the present invention is not limited to the following examples.

(Preparation of beer-taste beverage)
Water-soluble dietary fiber, lactic acid, phosphoric acid, hop extract, acesulfame K, and caramel I were dissolved in water, and cinnamic acid was added thereto. The gas pressure was adjusted to 2.3 kg/cm ² with carbonated water, and the mixture was filled into containers to prepare beer-taste drinks of Examples 1 to 6 and Comparative Example 1. The composition of the prepared beer-taste beverage is as shown in Table 1.

(sensory evaluation)
The beer-taste beverages of Examples 1 to 6 and Comparative Example 1 were subjected to sensory evaluation regarding the evaluation items of "fermented feeling" and "richness." The sensory evaluation was carried out by five selected panelists with discerning ability. All evaluation items were evaluated on a five-point scale from 1 to 5, and the average value was used as the evaluation score.

The "fermented feeling" is a feeling in which favorable aroma components are produced through metabolism by yeast and the taste is complex, and the higher the score, the stronger the fermented feeling is felt. "Body" is a sensation that combines complexity, breadth, and persistence, and a higher score indicates a stronger sense of richness. In addition, for the sensory evaluation of "fermented feeling" and "richness," the scores of the beer-taste beverage of Comparative Example 1 were fixed as 1 point and 3 points, respectively, and other beer-taste beverages were evaluated based on these scores. The results are shown in Table 1.

The beer-taste beverages of Examples 1 to 6 containing cinnamic acid were highly evaluated for both fermentation and richness.

Claims (9)

A non-alcoholic beer-taste drink containing cinnamic acid . A non-fermented beer-taste beverage containing cinnamic acid . A beer- taste beverage containing cinnamic acid, the content of the cinnamic acid being 1 μg/L or more and 50 μg/L or less. The beer-taste beverage according to claim 1 or 2 , wherein the content of the cinnamic acid is 100 μg/L or less. The beer-taste beverage according to claim 1 or 2, wherein the content of the cinnamic acid is 1 μg/L or more and 50 μg/L or less. The beer-taste beverage according to any one of claims 1 to 5 , wherein the content of the cinnamic acid is 5 μg/L or more and 30 μg/L or less. The beer-taste beverage according to any one of claims 1 to 6 , wherein the content of the cinnamic acid is 10 μg/L or more and 30 μg/L or less. A method for improving the fermented feeling and richness of a non-alcoholic beer-taste beverage, which comprises incorporating cinnamic acid into the non-alcoholic beer-taste beverage. A method for improving the fermented feel and richness of a non-fermented beer-taste beverage, which comprises incorporating cinnamic acid into the non-fermented beer-taste beverage.