WO2020004515A1 - Beer-taste beverage having enhanced crisp aftertaste - Google Patents

Beer-taste beverage having enhanced crisp aftertaste Download PDF

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Publication number
WO2020004515A1
WO2020004515A1 PCT/JP2019/025508 JP2019025508W WO2020004515A1 WO 2020004515 A1 WO2020004515 A1 WO 2020004515A1 JP 2019025508 W JP2019025508 W JP 2019025508W WO 2020004515 A1 WO2020004515 A1 WO 2020004515A1
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Prior art keywords
beer
concentration
ppb
taste beverage
taste
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PCT/JP2019/025508
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French (fr)
Japanese (ja)
Inventor
亨介 小島
健太郎 岩崎
麗子 太田
友理 土屋
博之 森木
Original Assignee
キリンホールディングス株式会社
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Application filed by キリンホールディングス株式会社 filed Critical キリンホールディングス株式会社
Priority to JP2020527611A priority Critical patent/JP7382931B2/en
Priority to AU2019293570A priority patent/AU2019293570A1/en
Publication of WO2020004515A1 publication Critical patent/WO2020004515A1/en
Priority to JP2023120953A priority patent/JP2023139209A/en
Priority to JP2023120947A priority patent/JP2023139208A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/56Flavouring or bittering agents
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00Other raw materials for the preparation of beer
    • C12C5/02Additives for beer
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Definitions

  • the present invention relates to a beer-taste beverage with enhanced sharpness and a method for producing the same.
  • Beer-taste beverage refers to a beverage having a beer-like flavor, and exhibits a unique beer taste and aroma obtained when a normal beer is produced, that is, when a beer is produced based on fermentation with yeast or the like. is there. Beer taste drinks are required to have a taste as close as possible to beer, and in developing beer taste drinks, it has been an issue to reproduce the original bitterness and sharpness of beer with beer taste drinks. In addition, beer itself is one of the beer-taste beverages, and it is not rare that enhancement of sharpness after beer is desired.
  • Patent Literature 1 describes that a non-fermented beer-taste beverage with good sharpness can be obtained by using cyclodextrin or thaumatin as a masking material.
  • An object of the present invention is to provide a beer-taste beverage with enhanced sharpness and a method for producing the same.
  • the present inventors have found that when three types of substances are added alone or in combination thereof at a predetermined concentration, sharpness after a beer-taste beverage is enhanced.
  • the present invention is based on this finding.
  • the present invention includes the following inventions.
  • a method for producing a beer-taste beverage includes the following (a) to (c): (A) the concentration of 1-phenyl-3-buten-1-one is 10 ppb or more, (B) adjusting the concentration of trans-2-hexenal such that the concentration of these substances satisfies at least one condition selected from the group consisting of 5 ppb or more; and (c) nonanal concentration of 1 ppb or more.
  • a method comprising: (17) A method for enhancing sharpness in a beer-taste beverage, wherein the beer-taste beverage has the following (a) to (c): (A) the concentration of 1-phenyl-3-buten-1-one is 10 ppb or more, (B) adjusting the concentration of trans-2-hexenal such that the concentration of these substances satisfies at least one condition selected from the group consisting of 5 ppb or more; and (c) nonanal concentration of 1 ppb or more.
  • a method comprising:
  • the present invention it is possible to enhance the sharpness after a beer taste beverage.
  • the present invention is advantageous in that after-cutting can be enhanced while maintaining the strength of the taste thickness of the beer-taste beverage to some extent.
  • the present invention when enhancing the taste thickness of a beer-taste beverage, it is particularly advantageous in that the after-cut can be maintained to some extent.
  • a "beer-taste beverage” in the present invention refers to a beverage having a beer-like flavor.
  • "Beer-like flavor” means that the beverage exhibits a beer-specific taste or aroma obtained when a normal beer is produced, that is, when a beer is produced based on fermentation with yeast or the like.
  • the beer-taste beverage of the present invention also includes beer itself.
  • the beer-taste beverage of the present invention does not include a beverage using fruit or fruit juice as a raw material.
  • the beer taste beverage of the present invention may or may not contain alcohol.
  • the alcohol concentration of the beer taste beverage when alcohol is contained is not particularly limited, but is preferably 0.01 v / v% or more and 10 v / v% or less, more preferably 1 v / v% or more and 8 v / v%. Or less, more preferably 2 v / v% or more and 7 v / v% or less.
  • the beer taste beverage may be a non-alcohol beer taste beverage having an alcohol concentration of 0.00v / v%.
  • ppb and ppm are synonymous with “ ⁇ g / L” and “mg / L”, respectively.
  • the beer taste beverage of the present invention includes the following (a) to (c): (A) the concentration of 1-phenyl-3-buten-1-one is at least 10 ppb, preferably at least 20 ppb, more preferably at least 75 ppb; (B) at least one selected from the group consisting of a trans-2-hexenal concentration of 5 ppb or more, preferably 20 ppb or more, more preferably 75 ppb or more, and (c) a nonanal concentration of 1 ppb or more, preferably 15 ppb or more. It satisfies the conditions.
  • the concentration of 1-phenyl-3-buten-1-one can be measured by methods known in the art, for example, SPME gas chromatography with a mass spectrometer (GC / MS).
  • a sample concentrated in advance can be used as a measurement sample.
  • a calibration curve prepared using reference samples of several known concentrations or an internal standard can be used.
  • the upper limit of the concentration of 1-phenyl-3-buten-1-one in the beer-taste beverage of the present invention is not particularly limited, but is 300 ppb, preferably 150 ppb in consideration of the effect on the flavor of the beverage. can do.
  • the concentration of trans-2-hexenal can be measured by methods known in the art, for example, SPME gas chromatography with a mass spectrometer (GC / MS).
  • a sample concentrated in advance can be used as a measurement sample.
  • a calibration curve prepared using reference samples of several known concentrations or an internal standard can be used.
  • the upper limit of the concentration of trans-2-hexenal in the beer-taste beverage of the present invention is not particularly limited, but can be 300 ppb, preferably 150 ppb in consideration of the effect on the flavor of the beverage.
  • the concentration of nonanal can be measured by methods known in the art, for example, headspace gas chromatography with mass spectrometry (GC / MS).
  • a sample concentrated in advance can be used as a measurement sample.
  • a calibration curve prepared using reference samples of several known concentrations or an internal standard can be used.
  • the upper limit of the concentration of nonanal in the beer-taste beverage of the present invention is not particularly limited, but can be 100 ppb, preferably 40 ppb, more preferably 20 ppb in consideration of the effect on the flavor of the beverage.
  • the concentration of nonanal is between 1 and 20 ppb, more preferably between 15 and 20 ppb.
  • the beer-taste beverage of the present invention requires the above condition (a).
  • the beer-taste beverage of the present invention satisfies the above condition (a).
  • any of the above (b) and (c) One or both conditions may be satisfied.
  • the beer-taste beverage of the present invention requires the above condition (b).
  • the beer-taste beverage of the present invention satisfies the above condition (b), and further includes one of the above (a) and (c) in addition to the above condition (b).
  • One or both conditions may be satisfied.
  • the beer-taste beverage of the present invention requires the above condition (c).
  • the beer-taste beverage of the present invention satisfies the above condition (c), and further includes one of the above (a) and (b) in addition to the above condition (c).
  • One or both conditions may be satisfied.
  • the concentration of myrcene in the beer-taste beverage of the present invention is less than 400 ppb, more preferably 300 ppb or less, further preferably less than 100 ppb.
  • the concentration of myrcene (ppb) can be measured, for example, by gas chromatography with a mass spectrometer (GC / MS).
  • GC / MS mass spectrometer
  • a sample concentrated in advance can be used as a measurement sample.
  • a calibration curve prepared using reference samples of several known concentrations or an internal standard can be used.
  • the concentration of proline in the beer-taste beverage of the present invention is 100 ppm or more, more preferably 350 ppm or more, further preferably 600 ppm or more, more preferably 900 ppm or more.
  • the concentration of proline is determined by, for example, separating amino acids with a cation exchange resin (size: 4.6 mm ID ⁇ 60 mm resin: Hitachi custom ion exchange resin), adding a ninhydrin reaction solution, and reacting at 130 ° C. It can be quantified by using a VIS detector.
  • a sample concentrated in advance can be used as a measurement sample.
  • the upper limit of the concentration of proline in the beer-taste beverage of the present invention is not particularly limited, but can be 1800 ppm, preferably 900 ppm, more preferably 600 ppm in consideration of the effect on the flavor of the beverage.
  • the pH range of the beer taste beverage of the present invention is preferably 3.0 or more and 5.0 or less, more preferably 3.5 or more and 4.5 or less, and still more preferably 3.5 or more and 4.0 or less.
  • the pH of the beer-taste beverage of the present invention can be adjusted by, for example, an acidulant such as lactic acid, citric acid, phosphoric acid, malic acid, succinic acid, gluconic acid, and phytic acid, or a combination thereof.
  • the beer-taste beverage of the present invention can be produced by adjusting the concentration of the above-mentioned components during or after the steps of the usual method for producing a beer-taste beverage.
  • concentration adjustment can be performed by adding a purified product of each component, or can be performed by adding a raw material containing each component or increasing or decreasing the amount of use of the raw material.
  • Beer taste beverage for example, carbon source, nitrogen source, hops
  • fermentation step of fermenting the pre-fermentation liquid by adding a fermentation beer yeast to the pre-fermentation liquid prepared from brewing raw materials such as water, obtained in the fermentation step
  • Storage step of storing the fermented liquor at a low temperature, filtration of the aging liquid obtained in the storage step to remove yeast, insoluble components, etc., filtration of the filtrate obtained in the filtration step, cans, bottles, barrels, etc. Can be made into a final product through a filling step of filling the container.
  • Beer taste beverages include, for example, a blending step of blending raw materials, additives, etc., a filtration step of filtering a blended liquid obtained in the blending step, and filling the filtrate obtained in the filtration step into containers such as cans, bottles, and barrels.
  • the final product can be obtained through a filling step.
  • a method of enhancing aftertaste in a beer-taste beverage comprising adjusting the concentration of the above-mentioned component to the above-mentioned range.
  • Example 1 Examination of the concentration of three components (substances) excellent in post-scratch enhancing effect (1) Preparation of low-malt beer sample
  • Low-malt beer (malt ratio: less than 25%, using health brooker hop) was used as a control sample, A sample in which proline was added to this low-malt beer so as to have a concentration of 500 ppm was used as a sample having an enhanced body feeling.
  • 1-Phenyl-3-buten-1-one (PBO), trans-2-hexenal (t2H) or nonanal (NN) were added at various concentrations to the body-enhanced sample and subjected to sensory evaluation. .
  • the control sample does not contain any of PBO, t2H and NN, the added amount thereof corresponds to the content of these in the sample.
  • the scores shown in Table 1 are the average values of the scores of the four panelists, and the standard errors of all the values were 1.0 or less.
  • Table 1 it was determined that there was an effect in the test plot in which the aftertaste intensity was 5 points or less.
  • the concentration of 1-phenyl-3-buten-1-one was preferably 10 ppb or more, more preferably 20 ppb or more, and even more preferably 75 ppb or more.
  • the concentration of trans-2-hexenal is preferably 5 ppb or more, more preferably 20 ppb or more, and further preferably 75 ppb or more.
  • the concentration of nonanal is preferably 1 ppb or more, more preferably 15 ppb or more, and preferably 20 ppb or less. Further, it was found that the taste thickness was relatively maintained even when the aftertaste intensity was reduced in any of the test groups.
  • Example 2 Influence of myrcene concentration on post-kill enhancement effect
  • Myrc myrcene
  • a sample was prepared. Specifically, according to Example 1 (1), a control sample and a sample with enhanced body feeling were prepared.
  • 1-Phenyl-3-buten-1-one (PBO) (50 ppb), trans-2-hexenal (t2H) (50 ppb) and nonanal (NN) (10 ppb) were added to the sample with an increased body feeling.
  • Myrcene was added at a concentration of 50 ppb, 100 ppb, 300 ppb, 400 ppb, 500 ppb or 700 ppb.
  • the control sample does not contain any of myrcene, PBO, t2H, and NN, the amount of these added corresponds to the content of these in the sample.
  • Sensory evaluation was performed on each sample according to Example 1 (2). Table 3 shows the results.
  • the concentration of myrcene in the beer-taste beverage of the present invention is preferably less than 400 ppb, more preferably 300 ppb or less, and even more preferably less than 100 ppb.
  • Example 3 Influence of Proline Concentration on Post-Creasing Enhancement Effect
  • proline concentration 100 ppm
  • proline concentration 50 ppm
  • a sample having a proline concentration of 350 ppm or 900 ppm was produced.
  • the concentration of proline in the beer-taste beverage of the present invention is preferably 100 ppm or more, more preferably 350 ppm or more, still more preferably 600 ppm or more, and even more preferably 900 ppm or more. .
  • Example 4 Influence of the combination of the three components on the post-creasing enhancement effect
  • happoshu malt ratio less than 25%, using a health brooker hop
  • PBO 1-Phenyl-3-buten-1-one
  • t2H trans-2-hexenal
  • NN nonanal
  • the sample added in was prepared. Further, a sample containing all of these three components at a concentration of 1/10 as described above was also prepared. Here, since the control sample does not contain any of PBO, t2H and NN, the added amount thereof corresponds to the content of these in the sample. These samples were subjected to sensory evaluation.
  • Table 5 The scores shown in Table 5 are the average values of the scores of the four panelists, and the standard errors of all the values were 1.0 or less. According to Table 5, it has become clear that the combination of two or three of the three components improves the post-breaking enhancement effect. In addition, when the three components were used in combination, it was found that the higher the concentration, the more the effect of enhancing post-break was improved.
  • Example 5 Confirmation of post-creasing enhancement effect in non-alcoholic beer-taste beverages The following experiment was performed to confirm whether the post-creasing enhancement effect confirmed in low-malt beer and beer was also observed in non-alcohol beer-taste beverages.
  • a non-alcoholic beer-taste beverage was used as a control sample, and a sample in which proline was added to the non-alcohol beer-taste beverage so as to have a concentration of 500 ppm was used as a sample with an enhanced body feeling.
  • 1-phenyl-3-buten-1-one (PBO), trans-2-hexenal (t2H) or nonanal (NN) were added at various concentrations to the body-enhanced sample.
  • the sensory evaluation was carried out according to (1).
  • the control sample does not contain any of PBO, t2H and NN, the added amount thereof corresponds to the content of these in the sample. Table 6 shows the results.

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Abstract

Disclosed is a beer-taste beverage that satisfies at least one condition selected from the group consisting of: (a) the concentration of 1-phenyl-3-buten-1-one is at least 10 ppb; (b) the concentration of trans-2-hexenal is at least 5 ppb; and (c) the concentration of nonanal is at least 1 ppb. This beer-taste beverage provides an enhanced crisp aftertaste.

Description

後キレが増強されたビールテイスト飲料Beer taste beverage with enhanced sharpness 関連出願の参照Reference to related application
 本特許出願は、先に出願された日本国における特許出願である特願2018-123628号(出願日:2018年6月28日)に基づく優先権の主張を伴うものである。この先の特許出願における全開示内容は、引用することにより本明細書の一部とされる。 This patent application is accompanied by a priority claim based on Japanese Patent Application No. 2018-123628 (filed on June 28, 2018), which was a previously filed patent application in Japan. The entire disclosure content of this earlier patent application is incorporated herein by reference.
 本発明は、後キレが増強されたビールテイスト飲料およびその製造方法に関する。 The present invention relates to a beer-taste beverage with enhanced sharpness and a method for producing the same.
 ビールテイスト飲料は、ビール様の風味をもつ飲料を指し、通常のビールを製造した場合、すなわち、酵母等による発酵に基づいてビールを製造した場合に得られるビール特有の味わいや香りを呈するものである。ビールテイスト飲料については、ビールに限りなく近い味わいが求められており、ビールテイスト飲料を開発するにあたり、ビール本来の苦味や後キレをビールテイスト飲料で再現することが課題となっている。また、ビールそのものもビールテイスト飲料の一つであり、ビールの後キレの増強が望まれることも少なくない。 Beer-taste beverage refers to a beverage having a beer-like flavor, and exhibits a unique beer taste and aroma obtained when a normal beer is produced, that is, when a beer is produced based on fermentation with yeast or the like. is there. Beer taste drinks are required to have a taste as close as possible to beer, and in developing beer taste drinks, it has been an issue to reproduce the original bitterness and sharpness of beer with beer taste drinks. In addition, beer itself is one of the beer-taste beverages, and it is not rare that enhancement of sharpness after beer is desired.
 ビールテイスト飲料に後キレを付与する技術に関しては、すでにいくつかの報告がある。例えば、特許文献1には、シクロデキストリンまたはソーマチンをマスキング素材として用いることにより、後キレのよい非発酵ビールテイスト飲料が得られることが記載されている。 技術 There are already several reports on the technology for imparting sharpness to beer-taste beverages. For example, Patent Literature 1 describes that a non-fermented beer-taste beverage with good sharpness can be obtained by using cyclodextrin or thaumatin as a masking material.
 しかしながら、ビールテイスト飲料の後キレ付与技術には未だ改善の余地がある。 However, there is still room for improvement in the technology for imparting sharpness to beer-taste beverages.
特開2017-79801号公報JP 2017-79801 A
 本発明の目的は、後キレが増強されたビールテイスト飲料およびその製造方法を提供することにある。 目的 An object of the present invention is to provide a beer-taste beverage with enhanced sharpness and a method for producing the same.
 本発明者らは、3種類の物質を、それぞれ単独で、またはこれら組み合わせて、所定の濃度で添加したところ、ビールテイスト飲料の後キレが増強されることを見出した。本発明はこの知見に基づくものである。 The present inventors have found that when three types of substances are added alone or in combination thereof at a predetermined concentration, sharpness after a beer-taste beverage is enhanced. The present invention is based on this finding.
 すなわち、本発明は以下の発明を包含する。
(1)以下の(a)~(c):
(a)1-フェニル-3-ブテン-1-オンの濃度が10ppb以上、
(b)トランス-2-ヘキセナールの濃度が5ppb以上、および
(c)ノナナールの濃度が1ppb以上
からなる群から選択される少なくとも1つの条件を充足する、ビールテイスト飲料。
(2)前記(a)の条件を充足する、前記(1)に記載のビールテイスト飲料。
(3)前記(a)および前記(b)の条件を充足する、前記(1)に記載のビールテイスト飲料。
(4)前記(a)および前記(c)の条件を充足する、前記(1)に記載のビールテイスト飲料。
(5)前記(a)、前記(b)および前記(c)の条件を充足する、前記(1)に記載のビールテイスト飲料。
(6)前記(b)の条件を充足する、前記(1)に記載のビールテイスト飲料。
(7)前記(b)および前記(c)の条件を充足する、前記(1)に記載のビールテイスト飲料。
(8)前記(c)の条件を充足する、前記(1)に記載のビールテイスト飲料。
(9)ミルセンの濃度が400ppb未満である、前記(1)~(8)のいずれかに記載のビールテイスト飲料。
(10)1-フェニル-3-ブテン-1-オンの濃度が75ppb以上である、前記(1)~(9)のいずれかに記載のビールテイスト飲料。
(11)トランス-2-ヘキセナールの濃度が75ppb以上である、前記(1)~(10)のいずれかに記載のビールテイスト飲料。
(12)ノナナールの濃度が15~20ppbである、前記(1)~(11)のいずれかに記載のビールテイスト飲料。
(13)プロリンの濃度が100ppm以上である、前記(1)~(12)のいずれかに記載のビールテイスト飲料。
(14)アルコール飲料である、(1)~(13)のいずれかに記載のビールテイスト飲料。
(15)非アルコール飲料である、(1)~(13)のいずれかに記載のビールテイスト飲料。
(16)ビールテイスト飲料を製造する方法であって、ビールテイスト飲料が以下の(a)~(c):
(a)1-フェニル-3-ブテン-1-オンの濃度が10ppb以上、
(b)トランス-2-ヘキセナールの濃度が5ppb以上、および
(c)ノナナールの濃度が1ppb以上
からなる群から選択される少なくとも1つの条件を充足するように、これらの物質の濃度を調整する工程を含んでなる、方法。
(17)ビールテイスト飲料における後キレを増強する方法であって、ビールテイスト飲料が以下の(a)~(c):
(a)1-フェニル-3-ブテン-1-オンの濃度が10ppb以上、
(b)トランス-2-ヘキセナールの濃度が5ppb以上、および
(c)ノナナールの濃度が1ppb以上
からなる群から選択される少なくとも1つの条件を充足するように、これらの物質の濃度を調整する工程を含んでなる、方法。
That is, the present invention includes the following inventions.
(1) The following (a) to (c):
(A) the concentration of 1-phenyl-3-buten-1-one is 10 ppb or more,
A beer-taste beverage that satisfies at least one condition selected from the group consisting of (b) a concentration of trans-2-hexenal of 5 ppb or more and (c) a concentration of nonanal of 1 ppb or more.
(2) The beer-taste beverage according to (1), which satisfies the condition (a).
(3) The beer-taste beverage according to (1), which satisfies the conditions of (a) and (b).
(4) The beer-taste beverage according to (1), which satisfies the conditions (a) and (c).
(5) The beer-taste beverage according to (1), which satisfies the conditions (a), (b), and (c).
(6) The beer-taste beverage according to (1), which satisfies the condition (b).
(7) The beer-taste beverage according to (1), which satisfies the conditions (b) and (c).
(8) The beer-taste beverage according to (1), which satisfies the condition (c).
(9) The beer-taste beverage according to any one of (1) to (8), wherein the concentration of myrcene is less than 400 ppb.
(10) The beer-taste beverage according to any one of (1) to (9) above, wherein the concentration of 1-phenyl-3-buten-1-one is 75 ppb or more.
(11) The beer-taste beverage according to any one of (1) to (10), wherein the concentration of trans-2-hexenal is 75 ppb or more.
(12) The beer-taste beverage according to any one of (1) to (11), wherein the concentration of nonanal is 15 to 20 ppb.
(13) The beer-taste beverage according to any one of (1) to (12), wherein the concentration of proline is 100 ppm or more.
(14) The beer-taste beverage according to any one of (1) to (13), which is an alcoholic beverage.
(15) The beer-taste beverage according to any one of (1) to (13), which is a non-alcoholic beverage.
(16) A method for producing a beer-taste beverage, wherein the beer-taste beverage includes the following (a) to (c):
(A) the concentration of 1-phenyl-3-buten-1-one is 10 ppb or more,
(B) adjusting the concentration of trans-2-hexenal such that the concentration of these substances satisfies at least one condition selected from the group consisting of 5 ppb or more; and (c) nonanal concentration of 1 ppb or more. A method comprising:
(17) A method for enhancing sharpness in a beer-taste beverage, wherein the beer-taste beverage has the following (a) to (c):
(A) the concentration of 1-phenyl-3-buten-1-one is 10 ppb or more,
(B) adjusting the concentration of trans-2-hexenal such that the concentration of these substances satisfies at least one condition selected from the group consisting of 5 ppb or more; and (c) nonanal concentration of 1 ppb or more. A method comprising:
 本発明によれば、ビールテイスト飲料の後キレを増強することが可能となる。特に、本発明は、ビールテイスト飲料の味厚みの強度をある程度維持したまま、後キレを増強できる点で有利である。また、本発明によれば、ビールテイスト飲料の味厚みの増強を図るときに、後キレをある程度保持できるという点でも特に有利である。本発明のこのような効果は、アルコール飲料および非アルコール飲料のいずれにおいても見られる。 According to the present invention, it is possible to enhance the sharpness after a beer taste beverage. In particular, the present invention is advantageous in that after-cutting can be enhanced while maintaining the strength of the taste thickness of the beer-taste beverage to some extent. Further, according to the present invention, when enhancing the taste thickness of a beer-taste beverage, it is particularly advantageous in that the after-cut can be maintained to some extent. Such effects of the present invention are seen in both alcoholic beverages and non-alcoholic beverages.
発明の具体的説明Detailed description of the invention
定義
 本発明における「ビールテイスト飲料」とは、ビール様の風味をもつ飲料をいう。「ビール様の風味」とは、通常のビールを製造した場合、すなわち、酵母等による発酵に基づいてビールを製造した場合に得られるビール特有の味わいや香りを、その飲料が呈することを意味する。本発明のビールテイスト飲料は、言うまでもなく、ビールそのものも含む。本発明の好ましい実施態様によれば、本発明のビールテイスト飲料には、果実または果汁を原料として使用した飲料は含まれない。
Definitions A "beer-taste beverage" in the present invention refers to a beverage having a beer-like flavor. "Beer-like flavor" means that the beverage exhibits a beer-specific taste or aroma obtained when a normal beer is produced, that is, when a beer is produced based on fermentation with yeast or the like. . Needless to say, the beer-taste beverage of the present invention also includes beer itself. According to a preferred embodiment of the present invention, the beer-taste beverage of the present invention does not include a beverage using fruit or fruit juice as a raw material.
 本発明のビールテイスト飲料は、アルコールを含んでいても、含んでいなくてもよい。
アルコールを含んでいる場合のビールテイスト飲料のアルコール濃度は、特に限定されないが、好ましくは0.01v/v%以上10v/v%以下であり、より好ましくは、1v/v%以上8v/v%以下であり、さらに好ましくは、2v/v%以上7v/v%以下である。一方、アルコールを含んでいない場合は、ビールテイスト飲料は、アルコール濃度0.00v/v%のノンアルコールビールテイスト飲料であってもよい。
The beer taste beverage of the present invention may or may not contain alcohol.
The alcohol concentration of the beer taste beverage when alcohol is contained is not particularly limited, but is preferably 0.01 v / v% or more and 10 v / v% or less, more preferably 1 v / v% or more and 8 v / v%. Or less, more preferably 2 v / v% or more and 7 v / v% or less. On the other hand, when no alcohol is contained, the beer taste beverage may be a non-alcohol beer taste beverage having an alcohol concentration of 0.00v / v%.
 本明細書において「ppb」および「ppm」は、それぞれ「μg/L」および「mg/L」と同義である。 に お い て In this specification, “ppb” and “ppm” are synonymous with “μg / L” and “mg / L”, respectively.
 本発明のビールテイスト飲料は、以下の(a)~(c):
(a)1-フェニル-3-ブテン-1-オンの濃度が10ppb以上、好ましくは20ppb以上、より好ましくは75ppb以上、
(b)トランス-2-ヘキセナールの濃度が5ppb以上、好ましくは20ppb以上、より好ましくは75ppb以上、および
(c)ノナナールの濃度が1ppb以上、好ましくは15ppb以上
からなる群から選択される少なくとも1つの条件を充足するものである。
The beer taste beverage of the present invention includes the following (a) to (c):
(A) the concentration of 1-phenyl-3-buten-1-one is at least 10 ppb, preferably at least 20 ppb, more preferably at least 75 ppb;
(B) at least one selected from the group consisting of a trans-2-hexenal concentration of 5 ppb or more, preferably 20 ppb or more, more preferably 75 ppb or more, and (c) a nonanal concentration of 1 ppb or more, preferably 15 ppb or more. It satisfies the conditions.
 1-フェニル-3-ブテン-1-オンの濃度は、当技術分野において公知の方法、例えば、質量分析計付きのSPMEガスクロマトグラフィー(GC/MS)によって測定することができる。また、低い濃度を定量するために、予め濃縮したサンプルを測定サンプルとして使用することもできる。さらに、正確な定量のためには、いくつかの既知濃度の参照サンプルを用いて作成した検量線や、内部標準物質を使用することができる。本発明のビールテイスト飲料における1-フェニル-3-ブテン-1-オンの濃度の上限値は特に制限されるものではないが、飲料の風味への影響を考慮して、300ppb、好ましくは150ppbとすることができる。 The concentration of 1-phenyl-3-buten-1-one can be measured by methods known in the art, for example, SPME gas chromatography with a mass spectrometer (GC / MS). In addition, in order to quantify a low concentration, a sample concentrated in advance can be used as a measurement sample. Further, for accurate quantification, a calibration curve prepared using reference samples of several known concentrations or an internal standard can be used. The upper limit of the concentration of 1-phenyl-3-buten-1-one in the beer-taste beverage of the present invention is not particularly limited, but is 300 ppb, preferably 150 ppb in consideration of the effect on the flavor of the beverage. can do.
 トランス-2-ヘキセナールの濃度は、当技術分野において公知の方法、例えば、質量分析計付きのSPMEガスクロマトグラフィー(GC/MS)によって測定することができる。また、低い濃度を定量するために、予め濃縮したサンプルを測定サンプルとして使用することもできる。さらに、正確な定量のためには、いくつかの既知濃度の参照サンプルを用いて作成した検量線や、内部標準物質を使用することができる。本発明のビールテイスト飲料におけるトランス-2-ヘキセナールの濃度の上限値は特に制限されるものではないが、飲料の風味への影響を考慮して、300ppb、好ましくは150ppbとすることができる。 The concentration of trans-2-hexenal can be measured by methods known in the art, for example, SPME gas chromatography with a mass spectrometer (GC / MS). In addition, in order to quantify a low concentration, a sample concentrated in advance can be used as a measurement sample. Further, for accurate quantification, a calibration curve prepared using reference samples of several known concentrations or an internal standard can be used. The upper limit of the concentration of trans-2-hexenal in the beer-taste beverage of the present invention is not particularly limited, but can be 300 ppb, preferably 150 ppb in consideration of the effect on the flavor of the beverage.
 ノナナールの濃度は、当技術分野において公知の方法、例えば、質量分析計付きのヘッドスペース型ガスクロマトグラフィー(GC/MS)によって測定することができる。また、低い濃度を定量するために、予め濃縮したサンプルを測定サンプルとして使用することもできる。さらに、正確な定量のためには、いくつかの既知濃度の参照サンプルを用いて作成した検量線や、内部標準物質を使用することができる。本発明のビールテイスト飲料におけるノナナールの濃度の上限値は特に制限されるものではないが、飲料の風味への影響を考慮して、100ppb、好ましくは40ppb、より好ましくは20ppbとすることができる。本発明の特に好ましい実施態様によれば、ノナナールの濃度は1~20ppbとされ、より好ましくは15~20ppbとされる。 The concentration of nonanal can be measured by methods known in the art, for example, headspace gas chromatography with mass spectrometry (GC / MS). In addition, in order to quantify a low concentration, a sample concentrated in advance can be used as a measurement sample. Furthermore, for accurate quantification, a calibration curve prepared using reference samples of several known concentrations or an internal standard can be used. The upper limit of the concentration of nonanal in the beer-taste beverage of the present invention is not particularly limited, but can be 100 ppb, preferably 40 ppb, more preferably 20 ppb in consideration of the effect on the flavor of the beverage. According to a particularly preferred embodiment of the invention, the concentration of nonanal is between 1 and 20 ppb, more preferably between 15 and 20 ppb.
 本発明の一つの実施態様によれば、本発明のビールテイスト飲料は、上記(a)の条件を必須とするものとされる。この実施態様では、本発明のビールテイスト飲料は、上記(a)の条件を充足するものとされ、さらに、上記(a)の条件に加えて、上記(b)および上記(c)のいずれか一方または両方の条件を充足するものとしてもよい。 According to one embodiment of the present invention, the beer-taste beverage of the present invention requires the above condition (a). In this embodiment, the beer-taste beverage of the present invention satisfies the above condition (a). In addition to the above condition (a), any of the above (b) and (c) One or both conditions may be satisfied.
 本発明の他の実施態様によれば、本発明のビールテイスト飲料は、上記(b)の条件を必須とするものとされる。この実施態様では、本発明のビールテイスト飲料は、上記(b)の条件を充足するものとされ、さらに、上記(b)の条件に加えて、上記(a)および上記(c)のいずれか一方または両方の条件を充足するものとしてもよい。 According to another embodiment of the present invention, the beer-taste beverage of the present invention requires the above condition (b). In this embodiment, the beer-taste beverage of the present invention satisfies the above condition (b), and further includes one of the above (a) and (c) in addition to the above condition (b). One or both conditions may be satisfied.
 本発明の他の実施態様によれば、本発明のビールテイスト飲料は、上記(c)の条件を必須とするものとされる。この実施態様では、本発明のビールテイスト飲料は、上記(c)の条件を充足するものとされ、さらに、上記(c)の条件に加えて、上記(a)および上記(b)のいずれか一方または両方の条件を充足するものとしてもよい。 According to another embodiment of the present invention, the beer-taste beverage of the present invention requires the above condition (c). In this embodiment, the beer-taste beverage of the present invention satisfies the above condition (c), and further includes one of the above (a) and (b) in addition to the above condition (c). One or both conditions may be satisfied.
 本発明の好ましい実施態様によれば、本発明のビールテイスト飲料におけるミルセンの濃度は400ppb未満とされ、より好ましくは300ppb以下、さらに好ましくは100ppb未満とされる。ミルセンの濃度(ppb)は、例えば、質量分析計付きのガスクロマトグラフィー(GC/MS)により測定することができる。また、低い濃度を定量するために、予め濃縮したサンプルを測定サンプルとして使用することもできる。さらに、正確な定量のためには、いくつかの既知濃度の参照サンプルを用いて作成した検量線や、内部標準物質を使用することができる。 According to a preferred embodiment of the present invention, the concentration of myrcene in the beer-taste beverage of the present invention is less than 400 ppb, more preferably 300 ppb or less, further preferably less than 100 ppb. The concentration of myrcene (ppb) can be measured, for example, by gas chromatography with a mass spectrometer (GC / MS). In addition, in order to quantify a low concentration, a sample concentrated in advance can be used as a measurement sample. Further, for accurate quantification, a calibration curve prepared using reference samples of several known concentrations or an internal standard can be used.
 本発明の好ましい実施態様によれば、本発明のビールテイスト飲料におけるプロリンの濃度は100ppm以上とされ、より好ましくは350ppm以上、さらに好ましくは600ppm以上、より好ましくは900ppm以上とされる。プロリンの濃度は、例えば、陽イオン交換樹脂(サイズ:4.6mmI.D×60mm樹脂:日立カスタムイオン交換樹脂)でアミノ酸を分離した後、ニンヒドリン反応液を加えて130℃で反応させ、UV-VIS検出器を用いることにより定量することができる。また、低い濃度を定量するために、予め濃縮したサンプルを測定サンプルとして使用することもできる。さらに、正確な定量のためには、いくつかの既知濃度の参照サンプルを用いて作成した検量線や、内部標準物質を使用することができる。本発明のビールテイスト飲料におけるプロリンの濃度の上限値は特に制限されるものではないが、飲料の風味への影響を考慮して、1800ppm、好ましくは900ppm、より好ましくは600ppmとすることができる。 According to a preferred embodiment of the present invention, the concentration of proline in the beer-taste beverage of the present invention is 100 ppm or more, more preferably 350 ppm or more, further preferably 600 ppm or more, more preferably 900 ppm or more. The concentration of proline is determined by, for example, separating amino acids with a cation exchange resin (size: 4.6 mm ID × 60 mm resin: Hitachi custom ion exchange resin), adding a ninhydrin reaction solution, and reacting at 130 ° C. It can be quantified by using a VIS detector. In addition, in order to quantify a low concentration, a sample concentrated in advance can be used as a measurement sample. Further, for accurate quantification, a calibration curve prepared using reference samples of several known concentrations or an internal standard can be used. The upper limit of the concentration of proline in the beer-taste beverage of the present invention is not particularly limited, but can be 1800 ppm, preferably 900 ppm, more preferably 600 ppm in consideration of the effect on the flavor of the beverage.
 本発明のビールテイスト飲料のpHを所定のpHの範囲内に調整することにより、ビールらしい苦味と後キレをさらに増強することができる。本発明のビールテイスト飲料のpHの範囲は、好ましくは3.0以上5.0以下、より好ましくは3.5以上4.5以下、さらに好ましくは3.5以上4.0以下とされる。本発明のビールテイスト飲料のpHは、例えば、乳酸、クエン酸、リン酸、リンゴ酸、コハク酸、グルコン酸、フィチン酸等の酸味料、またはこれらの組合せにより、調整することができる。 PH By adjusting the pH of the beer-taste beverage of the present invention within a predetermined pH range, the bitterness and after-taste of beer can be further enhanced. The pH range of the beer taste beverage of the present invention is preferably 3.0 or more and 5.0 or less, more preferably 3.5 or more and 4.5 or less, and still more preferably 3.5 or more and 4.0 or less. The pH of the beer-taste beverage of the present invention can be adjusted by, for example, an acidulant such as lactic acid, citric acid, phosphoric acid, malic acid, succinic acid, gluconic acid, and phytic acid, or a combination thereof.
 本発明のビールテイスト飲料は、通常のビールテイスト飲料の製造方法の工程中、あるいは製造後に、上述の成分の濃度を調整することにより製造することができる。このような濃度調整は、それぞれの成分の精製品を添加することによって行うことができ、あるいは、それぞれの成分を含有する原料の追加または該原料の使用量の増減によって行うこともできる。 ビ ー ル The beer-taste beverage of the present invention can be produced by adjusting the concentration of the above-mentioned components during or after the steps of the usual method for producing a beer-taste beverage. Such concentration adjustment can be performed by adding a purified product of each component, or can be performed by adding a raw material containing each component or increasing or decreasing the amount of use of the raw material.
 発酵工程を経るビールテイスト飲料の製造方法は、当技術分野においてよく知られており、特に制限されるものではない。ビールテイスト飲料は、例えば、炭素源、窒素源、ホップ、水等の醸造原料から調製された発酵前液に発酵用ビール酵母を添加して発酵前液を発酵させる発酵工程、発酵工程で得られた発酵液を低温にて貯蔵する貯蔵工程、貯蔵工程で得られた熟成液を濾過して、酵母、不溶成分等を除去する濾過工程、濾過工程で得られた濾液を缶、ビン、樽等の容器に充填する充填工程を経て最終製品化することができる。 方法 A method for producing a beer-taste beverage through a fermentation step is well known in the art, and is not particularly limited. Beer taste beverage, for example, carbon source, nitrogen source, hops, fermentation step of fermenting the pre-fermentation liquid by adding a fermentation beer yeast to the pre-fermentation liquid prepared from brewing raw materials such as water, obtained in the fermentation step Storage step of storing the fermented liquor at a low temperature, filtration of the aging liquid obtained in the storage step to remove yeast, insoluble components, etc., filtration of the filtrate obtained in the filtration step, cans, bottles, barrels, etc. Can be made into a final product through a filling step of filling the container.
 発酵工程を経ないビールテイスト飲料の製造方法もまた、当技術分野においてよく知られており、特に制限されるものではない。ビールテイスト飲料は、例えば、原材料、添加剤等を調合する調合工程、調合工程で得られた調合液を濾過する濾過工程、濾過工程で得られた濾液を缶、ビン、樽等の容器に充填する充填工程を経て最終製品化することができる。 方法 A method for producing a beer-taste beverage that does not go through a fermentation step is also well known in the art, and is not particularly limited. Beer taste beverages include, for example, a blending step of blending raw materials, additives, etc., a filtration step of filtering a blended liquid obtained in the blending step, and filling the filtrate obtained in the filtration step into containers such as cans, bottles, and barrels. The final product can be obtained through a filling step.
 本発明の他の態様によれば、ビールテイスト飲料における後キレを増強する方法が提供され、該方法は、上述の成分の濃度を上述の範囲に調整することを含む。 According to another aspect of the present invention, there is provided a method of enhancing aftertaste in a beer-taste beverage, the method comprising adjusting the concentration of the above-mentioned component to the above-mentioned range.
 以下の例に基づいて本発明を説明するが、本発明はこれらの例に限定されるものではない。 The present invention will be described based on the following examples, but the present invention is not limited to these examples.
実施例1:後キレ増強効果に優れた3つの成分(物質)の濃度の検討
(1)発泡酒サンプルの調製
 発泡酒(麦芽比率25%未満、ヘルスブルッカー種ホップを使用)を対照サンプルとし、この発泡酒にプロリンを500ppmの濃度になるように添加したものを、ボディ感を高めたサンプルとした。このボディ感を高めたサンプルに、1-フェニル-3-ブテン-1-オン(PBO)、トランス-2-ヘキセナール(t2H)またはノナナール(NN)を様々な濃度で添加し、官能評価に供した。ここで、対照サンプルにはPBO、t2HおよびNNはいずれも含まれていないため、これらの添加量はサンプル中のこれらの含有量に相当する。
Example 1: Examination of the concentration of three components (substances) excellent in post-scratch enhancing effect (1) Preparation of low-malt beer sample Low-malt beer (malt ratio: less than 25%, using health brooker hop) was used as a control sample, A sample in which proline was added to this low-malt beer so as to have a concentration of 500 ppm was used as a sample having an enhanced body feeling. 1-Phenyl-3-buten-1-one (PBO), trans-2-hexenal (t2H) or nonanal (NN) were added at various concentrations to the body-enhanced sample and subjected to sensory evaluation. . Here, since the control sample does not contain any of PBO, t2H and NN, the added amount thereof corresponds to the content of these in the sample.
(2)官能評価
 官能評価はパネル4名で行い、後味の強度および味厚みを評価した。ここで、「味厚み」は、飲用した直後の苦味、酸味、旨味および甘味の総量として評価した。評価基準は、後味強度および味厚みのそれぞれについて1(弱)~9(強)の9段階のスコアで評価し、対照サンプルの味厚み・後味強度を4点、ボディ感を高めたサンプルの味厚み・後味強度を7点とした。
(2) Sensory evaluation Sensory evaluation was performed by four panelists, and aftertaste strength and taste thickness were evaluated. Here, “taste thickness” was evaluated as the total amount of bitterness, sourness, umami, and sweetness immediately after drinking. The evaluation criterion was that each of the aftertaste intensity and the taste thickness was evaluated on a 9-point scale from 1 (weak) to 9 (strong), and the taste thickness and aftertaste intensity of the control sample were 4 points, and the taste of the sample with enhanced body feeling was evaluated. The thickness / aftertaste strength was 7 points.
(3)評価結果
 結果を表1に示す。
Figure JPOXMLDOC01-appb-T000001
(3) Evaluation results The results are shown in Table 1.
Figure JPOXMLDOC01-appb-T000001
 表1に記載のスコアは、パネル4名のスコアの平均値であり、いずれの数値も標準誤差は1.0以下であった。表1では、後味強度が5点以下となった試験区で効果ありと判定した。その結果、1-フェニル-3-ブテン-1-オンの濃度は10ppb以上が好ましく、20ppb以上がさらに好ましく、75ppb以上がさらに好ましいことが分かった。また、トランス-2-ヘキセナールの濃度は5ppb以上が好ましく、20ppb以上がさらに好ましく、75ppb以上がさらに好ましいことが分かった。さらに、ノナナールの濃度は1ppb以上が好ましく、15ppb以上がさらに好ましく、また、20ppb以下が好ましいことが分かった。さらに、いずれの試験区においても、後味強度が低減されても、味厚みは比較的維持されていることが分かった。 ス コ ア The scores shown in Table 1 are the average values of the scores of the four panelists, and the standard errors of all the values were 1.0 or less. In Table 1, it was determined that there was an effect in the test plot in which the aftertaste intensity was 5 points or less. As a result, it was found that the concentration of 1-phenyl-3-buten-1-one was preferably 10 ppb or more, more preferably 20 ppb or more, and even more preferably 75 ppb or more. Further, it was found that the concentration of trans-2-hexenal is preferably 5 ppb or more, more preferably 20 ppb or more, and further preferably 75 ppb or more. Further, it was found that the concentration of nonanal is preferably 1 ppb or more, more preferably 15 ppb or more, and preferably 20 ppb or less. Further, it was found that the taste thickness was relatively maintained even when the aftertaste intensity was reduced in any of the test groups.
(4)ビールでの効果の確認
 発泡酒サンプルで見られた効果がビールにおいても見られることを確認するため、ビールサンプルを用いて同様の官能評価を行った。ビールサンプルは、ビール(麦芽比率100%、ザーツ種ホップを使用)を水で2倍希釈し、これを対照サンプルとした。この対照サンプルにプロリンを400ppmの濃度になるように添加したものを、ボディ感を高めたサンプルとした。このボディ感を高めたサンプルに、1-フェニル-3-ブテン-1-オン(PBO)、トランス-2-ヘキセナール(t2H)またはノナナール(NN)を様々な濃度で添加し、上記(2)に従って官能評価を行った。ここで、対照サンプルにはPBO、t2HおよびNNはいずれも含まれていないため、これらの添加量はサンプル中のこれらの含有量に相当する。結果を表2に示す。
(4) Confirmation of Effect in Beer In order to confirm that the effect observed in the happoshu sample was also observed in beer, the same sensory evaluation was performed using the beer sample. The beer sample was prepared by diluting beer (malt ratio: 100%, using Zars seed hops) two-fold with water, and using it as a control sample. A sample in which proline was added to the control sample so as to have a concentration of 400 ppm was used as a sample having an enhanced body feeling. 1-Phenyl-3-buten-1-one (PBO), trans-2-hexenal (t2H) or nonanal (NN) are added to the sample having the enhanced body feeling at various concentrations, and according to the above (2). Sensory evaluation was performed. Here, since the control sample does not contain any of PBO, t2H and NN, the added amount thereof corresponds to the content of these in the sample. Table 2 shows the results.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
 表2に記載のスコアは、パネル4名のスコアの平均値であり、いずれの数値も標準誤差は1.0以下であった。表2から明らかなように、ビールにおいても、発泡酒と同様の効果が確認された。 ス コ ア The scores shown in Table 2 are the average values of the scores of the four panelists, and the standard errors of all the values were 1.0 or less. As is evident from Table 2, the same effect as in happoshu was confirmed in beer.
実施例2:後キレ増強効果に対するミルセン濃度の影響
 ミルセン(Myrc)が多量に含まれるビールテイスト飲料において、後キレ増強効果が顕著に阻害されない範囲を決定するために、ミルセン含有濃度の異なる発泡酒サンプルを作製した。具体的には、実施例1(1)に従って対照サンプルとボディ感を高めたサンプルを作製した。ボディ感を高めたサンプルに、1-フェニル-3-ブテン-1-オン(PBO)(50ppb)、トランス-2-ヘキセナール(t2H)(50ppb)およびノナナール(NN)(10ppb)を添加し、さらに、ミルセンを50ppb、100ppb、300ppb、400ppb、500ppbまたは700ppbの濃度で添加したサンプルを作製した。ここで、対照サンプルにはミルセン、PBO、t2HおよびNNはいずれも含まれていないため、これらの添加量はサンプル中のこれらの含有量に相当する。各サンプルについて、実施例1(2)に従って官能評価を行った。結果を表3に示す。
Example 2: Influence of myrcene concentration on post-kill enhancement effect In a beer taste beverage containing a large amount of myrcene (Myrc), in order to determine a range in which the post-kill enhancement effect is not significantly inhibited, low-malt beer with different concentrations of myrcene is used. A sample was prepared. Specifically, according to Example 1 (1), a control sample and a sample with enhanced body feeling were prepared. 1-Phenyl-3-buten-1-one (PBO) (50 ppb), trans-2-hexenal (t2H) (50 ppb) and nonanal (NN) (10 ppb) were added to the sample with an increased body feeling. , Myrcene was added at a concentration of 50 ppb, 100 ppb, 300 ppb, 400 ppb, 500 ppb or 700 ppb. Here, since the control sample does not contain any of myrcene, PBO, t2H, and NN, the amount of these added corresponds to the content of these in the sample. Sensory evaluation was performed on each sample according to Example 1 (2). Table 3 shows the results.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
 表3に記載のスコアは、パネル4名のスコアの平均値であり、いずれの数値も標準誤差は1.0以下であった。表3では、後味強度が5点以下となった試験区で効果ありと判定した。その結果、本発明のビールテイスト飲料におけるミルセンの濃度は、400ppb未満であることが好ましく、300ppb以下であることがより好ましく、100ppb未満であることがさらに好ましいことが分かった。 ス コ ア The scores shown in Table 3 are the average values of the scores of the four panelists, and the standard errors of all the numerical values were 1.0 or less. In Table 3, it was determined that there was an effect in the test plot in which the aftertaste intensity was 5 or less. As a result, it was found that the concentration of myrcene in the beer-taste beverage of the present invention is preferably less than 400 ppb, more preferably 300 ppb or less, and even more preferably less than 100 ppb.
実施例3:後キレ増強効果に対するプロリン濃度の影響
 3成分による後キレ増強効果に対するプロリン含有濃度の影響を調べるため、プロリン含有濃度の異なる発泡酒サンプルを作製した。具体的には、発泡酒(麦芽比率25%未満、ヘルスブルッカー種ホップを使用)の原液(プロリン濃度100ppm)および2倍希釈したサンプル(プロリン濃度50ppm)を作製し、さらに、原液にプロリンを添加してプロリン濃度を350ppmまたは900ppmとしたサンプルを作製した。そして、これらのサンプルに、さらに1-フェニル-3-ブテン-1-オン(PBO)(100ppb)、トランス-2-ヘキセナール(t2H)(100ppb)またはノナナール(NN)(20ppb)を添加したサンプルを作製した。ここで、対照サンプルにはPBO、t2HおよびNNはいずれも含まれていないため、これらの添加量はサンプル中のこれらの含有量に相当する。各サンプルについて、実施例1(2)に従って官能評価を行った。
この評価では、各プロリン濃度のサンプルにおいて、PBO、t2HおよびNNのいずれをも含まないサンプルの味厚み・後味強度を5点とした。結果を表4に示す。
Example 3 Influence of Proline Concentration on Post-Creasing Enhancement Effect In order to examine the effect of proline-containing concentration on post-creasing enhancement effect of the three components, low-malt beer samples having different proline-containing concentrations were prepared. Specifically, an undiluted solution (proline concentration: 100 ppm) and a two-fold diluted sample (proline concentration: 50 ppm) of a low-malt beer (malt ratio: less than 25%, using a health brooker hop) were prepared, and proline was further added to the undiluted solution. Thus, a sample having a proline concentration of 350 ppm or 900 ppm was produced. Then, a sample obtained by further adding 1-phenyl-3-buten-1-one (PBO) (100 ppb), trans-2-hexenal (t2H) (100 ppb) or nonanal (NN) (20 ppb) to these samples was added. Produced. Here, since the control sample does not contain any of PBO, t2H and NN, the added amount thereof corresponds to the content of these in the sample. Sensory evaluation was performed on each sample according to Example 1 (2).
In this evaluation, the taste thickness / aftertaste intensity of a sample containing none of PBO, t2H and NN in each sample of proline concentration was set to 5 points. Table 4 shows the results.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
 表4に記載のスコアは、パネル4名のスコアの平均値であり、いずれの数値も標準誤差は1.0以下であった。表4では、後味強度が4点以下となった試験区で効果ありと判定した。その結果、本発明のビールテイスト飲料におけるプロリンの濃度は、100ppm以上であることが好ましく、350ppm以上であることがより好ましく、600ppm以上であることがさらに好ましく、900ppm以上がさらに好ましいことが分かった。 ス コ ア The scores shown in Table 4 are the average values of the scores of the four panelists, and the standard errors of all the values were 1.0 or less. In Table 4, it was judged that there was an effect in the test plot in which the aftertaste intensity was 4 or less. As a result, it was found that the concentration of proline in the beer-taste beverage of the present invention is preferably 100 ppm or more, more preferably 350 ppm or more, still more preferably 600 ppm or more, and even more preferably 900 ppm or more. .
実施例4:後キレ増強効果に対する3成分の組み合わせの影響
 3成分を組み合わせたときの後キレ増強効果を調べるため、3成分を様々な組み合わせで含有する発泡酒サンプルを作製した。具体的には、発泡酒(麦芽比率25%未満、ヘルスブルッカー種ホップを使用)の原液を対照サンプルとし、この発泡酒にプロリンを500ppmの濃度になるように添加したものを、ボディ感を高めたサンプルとした。このボディ感を高めたサンプルに、1-フェニル-3-ブテン-1-オン(PBO)(50ppb)、トランス-2-ヘキセナール(t2H)(50ppb)またはノナナール(NN)(10ppb)を様々な濃度で添加したサンプルを作製した。さらに、これら3成分の全てを、上記の10分の1の濃度で含有するサンプルも作製した。ここで、対照サンプルにはPBO、t2HおよびNNはいずれも含まれていないため、これらの添加量はサンプル中のこれらの含有量に相当する。これらのサンプルを官能評価に供した。
Example 4: Influence of the combination of the three components on the post-creasing enhancement effect In order to examine the post-creasing enhancement effect when the three components were combined, low-malt beer samples containing the three components in various combinations were prepared. Specifically, an undiluted solution of happoshu (malt ratio less than 25%, using a health brooker hop) was used as a control sample, and this happoshu was added with proline at a concentration of 500 ppm to enhance the body feeling. Sample. 1-Phenyl-3-buten-1-one (PBO) (50 ppb), trans-2-hexenal (t2H) (50 ppb) or nonanal (NN) (10 ppb) was added to the sample with enhanced body feeling at various concentrations. The sample added in was prepared. Further, a sample containing all of these three components at a concentration of 1/10 as described above was also prepared. Here, since the control sample does not contain any of PBO, t2H and NN, the added amount thereof corresponds to the content of these in the sample. These samples were subjected to sensory evaluation.
 官能評価は実施例1(2)に従って行った。ただし、本実施例では、対照サンプルの味厚み・後味強度を3点、ボディ感を高めたサンプルの味厚み・後味強度を7点とした。結果を表5に示す。 Sensory evaluation was performed according to Example 1 (2). However, in the present example, the taste thickness / aftertaste intensity of the control sample was 3 points, and the taste thickness / aftertaste intensity of the sample with enhanced body feeling was 7 points. Table 5 shows the results.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
 表5に記載のスコアは、パネル4名のスコアの平均値であり、いずれの数値も標準誤差は1.0以下であった。表5によれば、3成分のうちの2つの成分または3つの成分を組み合わせることにより、後キレ増強効果が向上することが明らかとなった。また、3成分を組み合わせて用いるときに、濃度が高い方が後キレ増強効果が向上することが明らかとなった。 ス コ ア The scores shown in Table 5 are the average values of the scores of the four panelists, and the standard errors of all the values were 1.0 or less. According to Table 5, it has become clear that the combination of two or three of the three components improves the post-breaking enhancement effect. In addition, when the three components were used in combination, it was found that the higher the concentration, the more the effect of enhancing post-break was improved.
実施例5:ノンアルコールのビールテイスト飲料における後キレ増強効果の確認
 発泡酒およびビールにおいて確認された後キレ増強効果が、ノンアルコールのビールテイスト飲料においても見られるかを確認するため、以下の実験を行った。ノンアルコールのビールテイスト飲料を対照サンプルとし、このノンアルコールのビールテイスト飲料にプロリンを500ppmの濃度になるように添加したものを、ボディ感を高めたサンプルとした。このボディ感を高めたサンプルに、1-フェニル-3-ブテン-1-オン(PBO)、トランス-2-ヘキセナール(t2H)またはノナナール(NN)を様々な濃度で添加し、実施例1(2)に従って官能評価を行った。ここで、対照サンプルにはPBO、t2HおよびNNはいずれも含まれていないため、これらの添加量はサンプル中のこれらの含有量に相当する。結果を表6に示す。
Example 5: Confirmation of post-creasing enhancement effect in non-alcoholic beer-taste beverages The following experiment was performed to confirm whether the post-creasing enhancement effect confirmed in low-malt beer and beer was also observed in non-alcohol beer-taste beverages. Was done. A non-alcoholic beer-taste beverage was used as a control sample, and a sample in which proline was added to the non-alcohol beer-taste beverage so as to have a concentration of 500 ppm was used as a sample with an enhanced body feeling. 1-phenyl-3-buten-1-one (PBO), trans-2-hexenal (t2H) or nonanal (NN) were added at various concentrations to the body-enhanced sample. The sensory evaluation was carried out according to (1). Here, since the control sample does not contain any of PBO, t2H and NN, the added amount thereof corresponds to the content of these in the sample. Table 6 shows the results.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
 表6に記載のスコアは、パネル4名のスコアの平均値であり、いずれの数値も標準誤差は1.0以下であった。表6では、後味強度が6点以下となった試験区で効果ありと判定した。ノンアルコールのビールテイスト飲料においても、ビールや発泡酒と同様の効果が確認された。 ス コ ア The scores described in Table 6 are the average values of the scores of the four panelists, and the standard errors of all the values were 1.0 or less. In Table 6, it was determined that there was an effect in the test plot in which the aftertaste intensity was 6 points or less. The same effects as those of beer and low-malt beer were confirmed in non-alcoholic beer-taste beverages.

Claims (17)

  1.  以下の(a)~(c):
    (a)1-フェニル-3-ブテン-1-オンの濃度が10ppb以上、
    (b)トランス-2-ヘキセナールの濃度が5ppb以上、および
    (c)ノナナールの濃度が1ppb以上
    からなる群から選択される少なくとも1つの条件を充足する、ビールテイスト飲料。
    The following (a) to (c):
    (A) the concentration of 1-phenyl-3-buten-1-one is 10 ppb or more,
    A beer-taste beverage that satisfies at least one condition selected from the group consisting of (b) a concentration of trans-2-hexenal of 5 ppb or more and (c) a concentration of nonanal of 1 ppb or more.
  2.  前記(a)の条件を充足する、請求項1に記載のビールテイスト飲料。 ビ ー ル The beer-taste beverage according to claim 1, which satisfies the condition (a).
  3.  前記(a)および前記(b)の条件を充足する、請求項1に記載のビールテイスト飲料。 ビ ー ル The beer-taste beverage according to claim 1, which satisfies the conditions (a) and (b).
  4.  前記(a)および前記(c)の条件を充足する、請求項1に記載のビールテイスト飲料。 ビ ー ル The beer-taste beverage according to claim 1, which satisfies the conditions (a) and (c).
  5.  前記(a)、前記(b)および前記(c)の条件を充足する、請求項1に記載のビールテイスト飲料。 ビ ー ル The beer-taste beverage according to claim 1, which satisfies the conditions (a), (b), and (c).
  6.  前記(b)の条件を充足する、請求項1に記載のビールテイスト飲料。 ビ ー ル The beer-taste beverage according to claim 1, which satisfies the condition (b).
  7.  前記(b)および前記(c)の条件を充足する、請求項1に記載のビールテイスト飲料。 ビ ー ル The beer-taste beverage according to claim 1, which satisfies the conditions (b) and (c).
  8.  前記(c)の条件を充足する、請求項1に記載のビールテイスト飲料。 ビ ー ル The beer-taste beverage according to claim 1, which satisfies the condition (c).
  9.  ミルセンの濃度が400ppb未満である、請求項1~8のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 8, wherein the concentration of myrcene is less than 400 ppb.
  10.  1-フェニル-3-ブテン-1-オンの濃度が75ppb以上である、請求項1~9のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 9, wherein the concentration of 1-phenyl-3-buten-1-one is 75 ppb or more.
  11.  トランス-2-ヘキセナールの濃度が75ppb以上である、請求項1~10のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 10, wherein the concentration of trans-2-hexenal is 75 ppb or more.
  12.  ノナナールの濃度が15~20ppbである、請求項1~11のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 11, wherein the concentration of nonanal is 15 to 20 ppb.
  13.  プロリンの濃度が100ppm以上である、請求項1~12のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 12, wherein the concentration of proline is 100 ppm or more.
  14.  アルコール飲料である、請求項1~13のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 13, which is an alcoholic beverage.
  15.  非アルコール飲料である、請求項1~13のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 13, which is a non-alcoholic beverage.
  16.  ビールテイスト飲料を製造する方法であって、ビールテイスト飲料が以下の(a)~(c):
    (a)1-フェニル-3-ブテン-1-オンの濃度が10ppb以上、
    (b)トランス-2-ヘキセナールの濃度が5ppb以上、および
    (c)ノナナールの濃度が1ppb以上
    からなる群から選択される少なくとも1つの条件を充足するように、これらの物質の濃度を調整する工程を含んでなる、方法。
    A method for producing a beer-taste beverage, wherein the beer-taste beverage comprises the following (a) to (c):
    (A) the concentration of 1-phenyl-3-buten-1-one is 10 ppb or more,
    (B) adjusting the concentration of trans-2-hexenal such that the concentration of these substances is satisfied so as to satisfy at least one condition selected from the group consisting of 5 ppb or more, and (c) nonanal concentration of 1 ppb or more. A method comprising:
  17.  ビールテイスト飲料における後キレを増強する方法であって、ビールテイスト飲料が以下の(a)~(c):
    (a)1-フェニル-3-ブテン-1-オンの濃度が10ppb以上、
    (b)トランス-2-ヘキセナールの濃度が5ppb以上、および
    (c)ノナナールの濃度が1ppb以上
    からなる群から選択される少なくとも1つの条件を充足するように、これらの物質の濃度を調整する工程を含んでなる、方法。
    A method for enhancing sharpness in a beer-taste beverage, wherein the beer-taste beverage has the following (a) to (c):
    (A) the concentration of 1-phenyl-3-buten-1-one is 10 ppb or more,
    (B) adjusting the concentration of trans-2-hexenal such that the concentration of these substances is satisfied so as to satisfy at least one condition selected from the group consisting of 5 ppb or more, and (c) nonanal concentration of 1 ppb or more. A method comprising:
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