TWI417056B - Sour taste reduced ‧ Efforts of unfermented beer flavored malt beverages and their manufacturing methods - Google Patents

Description

Sour-sweetened, unfermented beer-flavored malt beverage and method for producing same

The present invention relates to an unfermented beer-flavored malt beverage whose acid taste is reduced or even moderated, and a method for producing the same.

In recent years, as people's health awareness has increased, consumers of self-controlled alcohol intake are increasing. In addition, due to the revision of road traffic laws such as penalties for drunk driving, people are paying more and more attention to the intake of alcohol by motorists. In this context, the demand for low-alcohol or non-alcohol beer-flavored malt beverages is increasing.

The conventional low-alcohol beer-flavored malt beverage has a beer flavor by fermentation with yeast in the same manner as a normal beer beverage, and seeks to reduce alcohol. The reason is that the industry believes that since the demander expects the same taste and aroma as beer, it is difficult to completely eliminate alcoholic fermentation to produce a low-alcohol malt beverage. Therefore, the industry has developed a method for producing a low-alcohol beer-flavored malt beverage, which is based on the premise that yeast is used for fermentation, and a method for effectively removing alcohol by utilizing the metabolic process of yeast or self-fermentation product.

However, the prior art is premised on fermentation using yeast, and it is practically impossible to completely remove alcohol from the product. Therefore, the previous low-alcohol beer-flavored malt beverages are not suitable for those who do not want to consume alcohol and who drink.

On the other hand, when the fermentation using yeast is simply excluded and the wort produced from malt is used as the final product, it is regarded as a beverage, and therefore, based on the Food Sanitation Law (Japan Ministry of Health and Welfare Notice No. 213), The wort with a pH below 4.0 needs to be sterilized at 65 ° C for 10 minutes or more. If the pH is 4.0 to 4.6, it needs 85 ° C × 30 minutes or more, especially for sterilization or sterilization. From the viewpoint of energy consumption and the like, when the pH of the selected product is less than 4.0, there is a problem of strong acidity.

In the industry, a method of reducing the pH by adding a food additive or the like is generally used, and the sour taste of the malt beverage having a pH of less than 4.0 is used as compared with a fermented beverage such as beer which is lowered in pH by fermentation using microorganisms such as yeast. Strong, lack of balance with other tastes, making the drinkers very unhappy. The use of a refreshing drink of fruit juice or a general carbonated drink for the purpose of stimulating allows a certain degree of sourness for the purpose of pursuing refreshment. In contrast, in the case of a beer-flavored malt drink, the sour taste is apparently on the scent. It is fatal, and the industry seeks to neutralize the nature and strength of sourness with other tastes such as sweetness, bitterness and deliciousness.

Japanese Laid-Open Patent Publication No. 2005-261395 (Patent Document 1) discloses a citric acid-containing beverage which utilizes sodium succinate to alleviate the sourness of citric acid, but this publication discloses a refreshing drink such as a sports drink containing a citric acid drink. It is not disclosed that the sour taste in the beer-flavored malt beverage mainly composed of wort is suppressed.

Prior technical literature Patent literature

Patent Document 1: Japanese Patent Laid-Open Publication No. 2005-261395

It is an object of the present invention to provide an unfermented beer-flavored malt beverage which is reduced in acidity caused by a pH adjusting agent, and which is a blend of tastes which are not inferior to beer-flavored beverages, and a method for producing the same.

The present inventors have found that the presence of a specific flavoring component in the wort which is adjusted to a pH of less than 4.0 by using a pH adjusting agent can reduce and alleviate the sourness of the pH adjusting agent, and realize as a beer flavored beverage. A blend of tastes that are not inferior. The present inventors have surprisingly found that the presence of the flavoring component in the wort can reduce and alleviate the strong sourness of the pH adjuster, and the unfermented wort can be utilized to achieve the blending of the taste of the beer flavored beverage.

That is, according to the present invention, the following can be provided.

(1) A beer-flavored malt beverage comprising an unfermented person having a pH of less than 4.0 and comprising a wort, a pH adjuster, and a flavoring component, wherein the flavoring component is selected from the group consisting of glutamic acid and succinic acid. The combination of glutamic acid and alanine, a combination of glutamic acid and glycine, and a combination of succinic acid and alanine, and the flavoring agent is used to reduce and alleviate the sourness of the pH adjuster.

(2) The beverage according to (1), wherein the pH adjuster is one or more organic acids and/or inorganic acids having a pKa of 2 to 4.

(3) The beverage according to (1), wherein the wort is obtained by saccharifying a mixture containing the malt pulverized material and water.

(4) The beverage according to (1), wherein the flavoring component is a combination of glutamic acid and succinic acid.

(5) The beverage according to (4), wherein the concentration of the glutamic acid in the beverage is 25 to 70 mg/L, and the concentration of the succinic acid is 55 to 120 mg/L.

(6) The beverage according to (1), wherein the flavoring component is a combination of glutamic acid and alanine.

(7) The beverage according to (6), wherein the concentration of the glutamic acid in the beverage is 25 to 50 mg/L, and the concentration of the alanine is 80 to 750 mg/L.

(8) The beverage according to (1), wherein the flavoring component is a combination of glutamic acid and glycine.

(9) The beverage according to (8), wherein the concentration of the glutamic acid in the beverage is 25 to 50 mg/L, and the concentration of the glycine is 30 to 160 mg/L.

(10) The beverage according to (1), wherein the flavoring component is a combination of succinic acid and alanine.

(11) The beverage according to (10), wherein the concentration of the succinic acid in the beverage is 25 to 65 mg/L, and the concentration of the alanine is 80 to 550 mg/L.

(12) A method for producing an unfermented beer-flavored malt beverage having a pH of less than 4.0, characterized by adding a pH adjuster to the wort, and selecting from glutamic acid or a salt thereof and succinic acid or a combination of a salt, a combination of glutamic acid or a salt thereof and alanine, a combination of glutamic acid or a salt thereof and glycine, and a combination of succinic acid or a salt thereof and alanine, and The flavoring component is used to reduce and alleviate the sourness of the pH adjusting agent.

According to the present invention, it is possible to provide an unfermented malt beverage which is reduced in viscosity, which is caused by a pH adjuster, and which is blended as a flavor of a beer-flavored beverage, and a method for producing the same. The malt beverage of the present invention is an unfermented malt beverage satisfying the sterilization standard required by the Food Sanitation Law, and the strong acidity of the pH adjuster is reduced and moderated, and the blending of the taste which is not inferior to the beer flavored beverage is realized. The advantage is that it can cope with the needs of those who have not been able to achieve the same alcohol-free and beer-flavored beverages.

set Righteousness

In the present invention, the term "malt beverage" refers to a beverage mainly composed of wort, and also includes a malt refreshing beverage which is imparted with a cool feeling by using carbon dioxide gas or the like.

In the present invention, the term "beer flavor" refers to a beer-specific taste and aroma which is usually obtained when beer is produced by fermentation using yeast or the like.

In the present invention, "completely alcohol-free" means completely free of alcohol, that is, the alcohol content is 0% by weight.

In the present invention, "sour taste" means one of the basic tastes composed of five kinds of tastes (sweet, salty, sour, bitter, and delicious), and is a sour taste measured by an acid. In addition, the "decrease and relaxation" of the sour taste means that the degree (strength) of the sour taste of the ingestor is weakened.

In the present invention, the term "harmony as a taste of a beer-flavored beverage" means a balance between sourness and other tastes (delicious, sweet, bitter, etc.) when evaluated as a beer-flavored beverage.

Malt drink

The malt beverage of the present invention is a wort to which a pH adjuster is added, and the flavor of the pH adjuster is reduced and alleviated by the seasoning component. Since the malt beverage of the present invention uses unfermented wort, it is completely free of the alcohol component derived from fermentation. Hereinafter, the wort, the pH adjuster, and the seasoning component will be described.

[wheat juice]

The wort constituting the malt beverage of the present invention can be obtained by saccharifying a mixture of the malt pulverized material and water.

An auxiliary material may also be added to the mixture of the malt pulverized material and water. Examples of the auxiliary material include rice, corn starch, coarse corn flour, sugar (for example, liquid sugar such as sugar glucose liquid sugar), and dietary fiber. When the auxiliary material is a saccharide, the wort may be saccharified or even filtered and added. Further, regarding the water, the entire amount may be mixed with the malt pulverized material, or a part thereof may be first mixed with the malt pulverized material, and the remaining portion may be added all or divided into the mashed wort. Further, as described below, hops are added to the mash obtained by saccharifying the mixture of the malt pulverized material and water, and the hops are imparted with flavor and flavor to the wort.

The ratio of the malt pulverized material, the auxiliary material and the water constituting the wort can be appropriately determined, and it is preferable to determine the malt pulverized material in such a manner that the final wort has a sugar content of 3 to 20%, preferably 7 to 14%. , the ratio of auxiliary materials and water. The ratio of the malt pulverized material, the auxiliary material and the water is, for example, 0 to 100 parts by weight with respect to 100 parts by weight of the malt pulverized material, and the water may be 400 to 2000 parts by weight, preferably the auxiliary material is 0. ~30 parts by weight and water is 600 to 1300 parts by weight. When the auxiliary material is fructose glucose liquid sugar and dietary fiber, the ratio of the malt pulverized material, the auxiliary material and the water may be, for example, 10 to 40 parts by weight relative to the two portions of the malt pulverized material 100, and the water may be used. It is preferably from 800 to 1,500 parts by weight, preferably from 20 to 30 parts by weight, and from 1000 to 1200 parts by weight of water. In this case, the weight ratio of the fructose glucose liquid sugar to the dietary fiber (solid content) can be set to 1:0.1 to 10.

[pH adjuster]

The pH adjuster constituting the malt beverage of the present invention refers to a component which adjusts the pH to the acidic side, that is, on the low pH side, and as such a pH adjuster, it is selected from pKa (acid dissociation constant) One or two or more acids selected from the group consisting of organic acids and inorganic acids (for example, lactic acid, gluconic acid, citric acid, malic acid, and phosphoric acid) in foods of 2 to 4. The content, type, and combination of the pH adjuster in the malt beverage are not particularly limited as long as the pH of the malt beverage of the present invention can be adjusted to less than 4.0 and the beer flavor is not impaired.

In the present invention, the sour taste of the pH adjuster is reduced and alleviated by adding the following seasoning component. However, in the beer-flavored malt beverage of the present invention, the sour taste allowed as a beer-flavored beverage remains. The pH adjusting agent of course has a side as a sour material.

[flavoring ingredients]

The seasoning component constituting the malt beverage of the present invention may be selected from the group consisting of a combination of glutamic acid and succinic acid, a combination of glutamic acid and alanine, a combination of glutamic acid and glycine, and succinic acid and alanine. Combine the combinations among the groups. In the malt beverage of the present invention, by allowing the above-mentioned seasoning component to be present in the wort having the pH adjusted to the acidic side, the sourness of the wort can be reduced and alleviated, and the taste as a beer-flavored beverage can be adjusted.

Among the above-mentioned seasoning ingredients, for example, the acid of succinic acid itself has a flavoring effect and also has a sour taste, and therefore it is considered that it can impart a sour taste within a range which is allowed as a beer-flavored beverage. From this point of view, for example, an acid of succinic acid has a sour taste. The side.

The concentration of the flavoring component in the malt beverage is not particularly limited as long as the above effects can be achieved. When a combination of glutamic acid and succinic acid is used as the flavoring component, the concentration of glutamic acid in the beverage can be set to 25~70 mg/L, and the concentration of succinic acid is 55~120 mg/L.

Further, when a combination of glutamic acid and alanine is used as a seasoning component, the concentration of glutamic acid in the beverage can be set to 25 to 50 mg/L, and the concentration of alanine can be set to 80 to 750 mg. /L.

Further, when a combination of glutamic acid and glycine is used as a seasoning component, the concentration of glutamic acid in the beverage can be set to 25 to 50 mg/L, and the concentration of glycine can be set to 30~ 160 mg/L.

Further, when a combination of succinic acid and alanine is used as a seasoning component, the concentration of succinic acid in the beverage can be set to 25 to 65 mg/L, and the concentration of alanine can be set to 80 to 550 mg/L. .

The seasoning component may be added in the form of a salt, and the type of the salt is not particularly limited as long as the acidity of the unfermented wort whose pH is adjusted to the acidic side can be reduced and the taste of the beer-flavored beverage is adjusted. The salt of the seasoning component which can be used in the present invention is, for example, a known salt which is acceptable for foods. For example, an alkali metal salt such as a sodium salt or a potassium salt or an alkaline earth metal salt such as a calcium salt or a magnesium salt can be used.

Method for manufacturing malt beverage

According to the present invention, there is provided a method for producing an unfermented beer-flavored malt beverage having a pH of less than 4.0, which comprises adding a pH adjusting agent and the above-mentioned flavoring component to the wort, and using the flavoring component to make the pH value The acidity of the conditioner is reduced and alleviated.

The wort used in the malt beverage of the present invention can be produced by a usual method. For example, the wort can be prepared by performing the following steps: (a) saccharifying the mixture of the malt pulverized material and water, and filtering to obtain the wort; (b) adding the hop to the obtained wort a step of boiling; (c) a step of cooling the boiled wort.

In the step (a), the malt pulverized material may be obtained by germination of barley, for example, two-rowed barley by a usual method, drying it, and pulverizing it to a predetermined particle size. In the case where a mixture of malt pulverized material and water is used, the saccharification and filtration of the mixture of the auxiliary materials can be carried out according to a usual method.

In the step (b), after the hops are added to the wort obtained in (a), the hops are boiled, whereby the flavor and aroma of the hops can be cooked. After boiling, the distiller's grains such as proteins formed by precipitation can also be removed.

In step (c), the boiled wort is cooled. This cooling is expected to be as low as possible to the extent that the wort does not freeze, typically 1 to 5 °C.

The obtained wort can be filtered to remove unwanted proteins. Filtration can be carried out according to a conventional method, and it can preferably be carried out using a diatomaceous earth filter. At the time of filtration, degassed water may be added to the wort to be diluted, and then filtered to adjust the sugar content of the final product to 3 to 8%.

After filtration, the steps usually performed in the production of beer or sparkling wine can be appropriately performed, for example, adjustment of final concentration by degassing water, encapsulation of carbon dioxide gas, pasteurization, and delivery to a container (for example, a wine barrel) , packaging in bottles, cans, etc., labeling of containers, etc.

The pH adjuster and the flavoring component may be added before the mashing of the wort, or the wort may be saccharified or even filtered. The pH adjuster and the flavoring component may be added at the same time or may be added separately, and when added separately, any one may be added first. In the case of adding a combination of seasoning ingredients, or when a plurality of pH adjusting agents are added, each of the ingredients may be added at the same time, or may be added separately. When adding them separately, any one may be added first. Further, when the seasoning component is added, it is of course possible to determine whether or not to add or add the amount of the flavoring component originally contained in the wort.

Additives such as perfumes, pigments, foaming, and foam retention improvers may also be added to the wort. These additives may be added before the mashing of the wort, or the wort may be saccharified or even filtered.

According to a preferred aspect of the present invention, a beer flavored malt beverage comprising a wort having a sugar content of 3 to 20% and a pH adjusting agent selected from the group consisting of lactic acid and glucose can be provided. An unfermented one having a pH of less than 4.0, which is one or more of an acid, a citric acid, a malic acid, and a phosphoric acid, and a glutamic acid or succinic acid as a flavoring component, and The flavoring component is used to reduce and alleviate the sourness of the pH adjusting agent. In this case, the concentration of glutamic acid in the beverage can be set to 25 to 70 mg/L, and the concentration of succinic acid can be set to 55 to 120 mg/L.

According to a preferred aspect of the present invention, a beer flavored malt beverage comprising a wort having a sugar content of 3 to 20% and a pH adjusting agent selected from the group consisting of lactic acid and glucose can be provided. An unfermented one having a pH of less than 4.0, which is one or more of an acid, a citric acid, a malic acid, and a phosphoric acid, and a glutamic acid and an alanine as a flavoring component, and The flavoring component is used to reduce and alleviate the sourness of the pH adjusting agent. In this case, the concentration of glutamic acid in the beverage can be set to 25 to 50 mg/L, and the concentration of alanine can be set to 80 to 750 mg/L.

According to a preferred aspect of the present invention, a beer flavored malt beverage comprising a wort having a sugar content of 3 to 20% and a pH adjusting agent selected from the group consisting of lactic acid and glucose can be provided. An unfermented one having a pH of less than 4.0, which is one or more of an acid, a citric acid, a malic acid, and a phosphoric acid, and a glutamic acid and a glycine as a flavoring component. Further, the flavoring component is used to reduce and alleviate the sourness of the pH adjuster. In this case, the concentration of glutamic acid in the beverage can be set to 25 to 50 mg/L, and the concentration of glycine can be set to 30 to 160 mg/L.

According to a preferred aspect of the present invention, a beer flavored malt beverage comprising a wort having a sugar content of 3 to 20% and a pH adjusting agent selected from the group consisting of lactic acid and glucose can be provided. An unfermented person having a pH of less than 4.0, which is one or more of an acid, a citric acid, a malic acid, and a phosphoric acid, and an succinic acid or an alanine as a flavoring component, and is seasoned by using The ingredients reduce and alleviate the sourness of the pH adjusting agent. In this case, the concentration of succinic acid in the beverage can be set to 25 to 65 mg/L, and the concentration of alanine can be set to 80 to 550 mg/L.

As shown in the following examples, by the presence of glutamic acid and succinic acid in the malt beverage, the acidity of the pH adjuster can be reduced and alleviated, and the taste as a beer flavored beverage can be achieved. Therefore, according to the present invention, there can be provided a beer-flavored malt beverage which is an unfermented person whose pH value is less than 4.0, and a glutamic acid in a beverage, which is added with a pH adjuster The concentration was adjusted to 25-70 mg/L, and the concentration of succinic acid was adjusted to 55-120 mg/L. In the beer-flavored malt beverage, the acidity of the added pH adjuster is reduced and moderated, and the taste of the beer-flavored beverage is adjusted.

As shown in the following examples, by the presence of glutamic acid and alanine in the malt beverage, the acidity of the pH adjuster can be reduced and alleviated, and the taste as a beer flavored beverage can be achieved. Therefore, according to the present invention, there can be provided a beer-flavored malt beverage which is an unfermented person whose pH value is less than 4.0, and a glutamic acid in a beverage, which is added with a pH adjuster The concentration was adjusted to 25-50 mg/L, and the concentration of alanine was adjusted to 80-750 mg/L. In the beer-flavored malt beverage, the acidity of the added pH adjuster is reduced and moderated, and the taste of the beer-flavored beverage is adjusted.

As shown in the following examples, by the presence of glutamic acid and glycine in the malt beverage, the sourness of the pH adjuster can be reduced and alleviated, and the taste as a beer flavored beverage can be achieved. Therefore, according to the present invention, there can be provided a beer-flavored malt beverage which is an unfermented person whose pH value is less than 4.0, and a glutamic acid in a beverage, which is added with a pH adjuster The concentration was adjusted to 25-50 mg/L, and the concentration of glycine was adjusted to 30-160 mg/L. In the beer-flavored malt beverage, the acidity of the added pH adjuster is reduced and moderated, and the taste of the beer-flavored beverage is adjusted.

As shown in the following examples, by the presence of succinic acid and alanine in the malt beverage, the sourness of the pH adjuster can be reduced and alleviated, and the taste as a beer flavored beverage can be adjusted. Therefore, according to the present invention, there can be provided a beer-flavored malt beverage which is added with a pH adjuster having an unfermented pH of less than 4.0, and a concentration of succinic acid in the beverage The system was adjusted to 25~65 mg/L, and the concentration of alanine was adjusted to 80-550 mg/L. In the beer-flavored malt beverage, the acidity of the added pH adjuster is reduced and moderated, and the taste of the beer-flavored beverage is adjusted.

Example

The invention is specifically described based on the following examples, which are not limited to the examples.

Example 1: Manufacture and evaluation of a completely alcohol-free beer flavored beverage

(1) Preparation of wort

200 kg of malt pulverized material and 700 L of warm water were added to the charging tank and mixed, and saccharification was carried out at 50 to 76 °C. After the saccharification step is completed, it is filtered in a wort filter tank to obtain a transparent wort as a filtrate thereof.

The obtained wort was transferred to a boiling pot, and 80 kg (solid content conversion) of a raw material mainly composed of liquid sugar was added thereto, and 1 kg of hops was further added thereto, and the mixture was boiled at 100 °C. The boiled wort was poured into a Whirlpool tank and lactic acid was added at a pH of 4.0. Then, the distiller's grains such as proteins formed by precipitation are removed. At this time, warm water was added to the boiled wort, and the sugar content was adjusted to 7%. The obtained wort (1,800 L) was cooled to 4 ° C by a plate cooler, deaerated water was added, and filtration was carried out using a diatomaceous earth filter to obtain a wort (sugar degree) for the following functional evaluation test and component analysis. 4%). Further, the density at 20 ° C measured by a vibrating densitometer was defined as the sugar content (%).

(2) Evaluation of sour taste I

To the wort prepared in (1), various components were added in an amount shown in Table 1 per 1 L of wort, and subjected to a sensory evaluation test. Specifically, a functional inspector who was well-trained and skillfully evaluated for a beer-based beverage was functionally evaluated for the strength of the sour taste and the nature of the sour taste according to the following criteria.

[Strength of sourness]

0: The sourness was remarkably obtained to be reduced, moderated, and the sourness reached an imperceptible strength.

1: It has a sour taste, but the acidity is significantly reduced and moderated compared to the no-addition control area.

2: Compared with the no-addition control area, the acidity is enhanced (reverse effect) (in the evaluation, each functional inspector scores independently, and the average value is used as the evaluation result. The average is divided into 1.25 or less. It is judged to have the effect of reducing and alleviating sourness.)

[Evaluation of the nature of sourness]

×: As a beer-flavored beverage, there is a lack of sourness and other flavors (delicious, sweet, bitter, etc.). It also includes the case where the sour taste is reduced and moderated, but other flavors are prominent.

Δ: between × and ○.

○: As a beer-flavored beverage, it has a sour taste and a blend of other flavors (delicious, sweet, bitter, etc.), and is a sour taste sought by a beer-flavored beverage.

(The various inspectors decide while studying.)

The results of the sensory evaluation test are shown below.

According to the above, it is found that there is a component which can make the sourness of the wort less than 1.25, but the effect of reducing the acidity is not sufficient, and the effect of the sour taste is unbalanced as a beer-flavored beverage (other tastes are outstanding). Satisfactory results were not obtained by adding a single ingredient.

(3) Evaluation of sour taste II

To the wort prepared in (1), a combination of various components was added in an amount shown in Tables 2 to 6 with respect to 1 L of wort, and was subjected to a sensory evaluation test. The sensory evaluation test was carried out in the same manner as (2). The results of the sensory evaluation test are shown below.

bran Sodium amide and succinic acid

Sodium glutamate has a remarkable acid taste reduction and relaxation effect, but on the other hand, the deliciousness which is highlighted with the increase in concentration is unpleasant, and the taste of the beer-flavored beverage is deteriorated. It has been found that succinic acid has a weak acid taste reduction and relaxation effect at a low concentration, but if a high concentration (concentration exceeding 100 mg/L) is reached, the acidity of the original organic acid appears to be opposite, and a sour taste is strongly felt.

Sodium glutamate and alanine

Sodium glutamate has a remarkable acid taste reduction and relaxation effect, but on the other hand, the deliciousness which is highlighted with the increase in concentration is unpleasant, and the taste of the beer-flavored beverage is deteriorated. In this combination, the upper limit of the added concentration of sodium glutamate is 50 mg/L. Alanine has an effect of making the taste very thick, reducing, alleviating sourness and imparting a heavy taste (mouthfeel), and is stably maintained at a low concentration (50 mg/L) to a high concentration (750 mg/L or more). However, it has been found that if the amount of alanine added reaches 1,000 mg/L, the strong sweetness of the beer-flavored beverage is felt.

Sodium glutamate and glycine

Although glutamate has the effect of reducing and alleviating sourness, after the concentration is increased, the continued residual taste will leave an unpleasant impression. Glycine has an effect of lightening the taste, and is balanced with the taste of glutamic acid and has good compatibility. However, it has been found that if the amount of glycine added is increased, the taste is increased, and the taste of the beer-flavored beverage is significantly impaired.

Succinic acid and alanine

It has been found that when succinic acid is low in concentration (25 mg/L), it has a sour and alleviating effect, but it is not sufficient; when it is used alone at a medium concentration (50 mg/L), the taste is slightly overly obvious, but By using in combination with alanine, it is possible to achieve a reduction in sourness, a relaxing effect, and a taste as a beer-flavored beverage. On the other hand, when the succinic acid is at a high concentration (100 mg/L), the acidity of the organic acid itself is strong, which has an adverse effect. Alanine shows an effect of reducing and alleviating sourness and imparting a heavy feeling to the taste. Furthermore, it has been found that when the alanine is at a high concentration (500 mg/L), the balance of the fragrance is not impaired, and the concentration range that can be used is very wide.

Succinic acid and glycine

Succinic acid and glycine did not show the desired effect. When the succinic acid is at a low concentration (25 mg/L), although the acidity is reduced and tempered, if the concentration reaches 40 mg/L, the taste becomes remarkable. It has been found that glycine has an effect of making the taste light, whereby the amount of all the taste is reduced, and the original sourness and the taste of succinic acid become more apparent.

(4) Component analysis

The wort and the acidity of the wort to which the flavoring component is added without the seasoning component, and the seasoning component which has been confirmed to have the effect of reducing the sourness and the effect of the taste and the taste, and measuring the amino acid and the organic The concentration of acid.

The pH was measured using an East Asian DKK HM-30R pH meter. The acidity was measured by titration with a Sodium methoxide automatic titrator COM-2500 and using 0.1 M sodium hydroxide.

The concentration of the amino acid was measured using a Hitachi L-8800 amino acid analyzer. Specifically, #2622 was used as the main column, #2619 was used as the protective column, the amino acid was colored by ninhydrin, and the detection was carried out at 570 nm, and the concentration was calculated according to the calibration curve prepared in advance. .

The concentration of the organic acid was using an Agilent Capillary Electrophoresis System. Specifically, the capillary column is made of a molten vermiculite manufacturer having a total length of 80.5 cm and an inner diameter of 50 μm, and the electrophoresis buffer system is 0.035 mM of hexadimethrine bromide, 15 mM of 2,6-pyridine. Carboxylic acid, 2 mM AMP-Na (pH 5.55). The detection wavelength was set to 350 nm, the reference wavelength was set to 210 nm, and the concentration was calculated from a pre-made calibration curve.

The results of the analysis are as follows.

Claims (8)

A beer-flavored malt beverage comprising an unfermented product having a pH value of less than 4.0, comprising a wort, a pH adjuster, and a flavoring component, the flavoring component being selected from the group consisting of glutamic acid and succinic acid (beverage) The concentration of glutamic acid in the range of 25~70mg/L, and the concentration of succinic acid is 55~120mg/L), the combination of glutamic acid and alanine (the concentration of glutamic acid in the beverage is 25~50mg/L) And the concentration of alanine is 80~750mg/L), the combination of glutamic acid and glycine (the concentration of glutamic acid in the beverage is 25~50mg/L, and the concentration of glycine is 30~160mg/ L), and a combination of succinic acid and alanine (the concentration of succinic acid in the beverage is 25 to 65 mg / L, and the concentration of alanine is 80 to 550 mg / L), and the pH is used to make the pH The acidity of the value modifier is reduced and alleviated. The beverage according to claim 1, wherein the pH adjuster is one or more organic acids and/or inorganic acids having a pKa of 2 to 4. The beverage according to claim 1, wherein the wort is obtained by saccharifying a mixture containing the malt pulverized material and water. A beverage according to claim 1, wherein the flavoring component is a combination of glutamic acid and succinic acid. The beverage of claim 1, wherein the flavoring component is a combination of glutamic acid and alanine. A beverage according to claim 1, wherein the flavoring component is a combination of glutamic acid and glycine. A beverage according to claim 1, wherein the flavoring component is a combination of succinic acid and alanine. A method for producing an unfermented beer-flavored malt beverage having a pH of less than 4.0, characterized in that a pH adjusting agent is added to the wort, and a combination selected from the group consisting of glutamic acid or a salt thereof and succinic acid or a salt thereof a seasoning component of a group consisting of glutamic acid or a salt thereof in combination with alanine, a combination of glutamic acid or a salt thereof and glycine, and a combination of succinic acid or a salt thereof and alanine, and using a flavoring component The acidity of the pH adjusting agent is reduced and alleviated, wherein the flavoring component is a combination of glutamic acid or a salt thereof and succinic acid or a salt thereof, and the concentration of the glutamic acid in the produced beverage is 25 to 70 mg/L. The concentration of succinic acid is 55-120 mg/L, and when the flavoring component is a combination of glutamic acid or a salt thereof and alanine, the concentration of glutamic acid in the produced beverage is 25-50 mg/L, and the alanine is The concentration is 80-750 mg/L, and when the seasoning component is a combination of glutamic acid or a salt thereof and glycine, the concentration of glutamic acid in the produced beverage is 25-50 mg/L, and the glycine acid is When the concentration is 30-160 mg/L, and the flavoring component is a combination of succinic acid or a salt thereof and alanine, the beverage is produced. The succinic acid concentration of 25 ~ 65mg / L, and the concentration of alanine is 80 ~ 550mg / L.