WO2020004515A1

WO2020004515A1 - Beer-taste beverage having enhanced crisp aftertaste

Info

Publication number: WO2020004515A1
Application number: PCT/JP2019/025508
Authority: WO
Inventors: 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
Priority date: 2018-06-28
Filing date: 2019-06-27
Publication date: 2020-01-02
Also published as: JP2023139208A; AU2019293570A1; JPWO2020004515A1; JP7382931B2; JP2023139209A

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

Beer taste beverage with enhanced sharpness

Reference to related application

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.

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.

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.

However, there is still room for improvement in the technology for imparting sharpness to beer-taste beverages.

JP 2017-79801 A

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.

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.

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:

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.

Detailed description of the invention

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.

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%.

において In this specification, “ppb” and “ppm” are synonymous with “μg / 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). 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

The present invention will be described based on the following examples, but the present invention is not limited to these examples.

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) 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) Evaluation results The results are shown in Table 1.

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) 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.

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.

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.

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.

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.

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. .

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.

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.

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.

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.

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

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.
ビール The beer-taste beverage according to claim 1, which satisfies the condition (a).
ビール The beer-taste beverage according to claim 1, which satisfies the conditions (a) and (b).
ビール The beer-taste beverage according to claim 1, which satisfies the conditions (a) and (c).
ビール The beer-taste beverage according to claim 1, which satisfies the conditions (a), (b), and (c).
ビール The beer-taste beverage according to claim 1, which satisfies the condition (b).
ビール The beer-taste beverage according to claim 1, which satisfies the conditions (b) and (c).
ビール The beer-taste beverage according to claim 1, which satisfies the condition (c).
The beer-taste beverage according to any one of claims 1 to 8, wherein the concentration of myrcene is less than 400 ppb.
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.
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.
The beer-taste beverage according to any one of claims 1 to 11, wherein the concentration of nonanal is 15 to 20 ppb.
The beer-taste beverage according to any one of claims 1 to 12, wherein the concentration of proline is 100 ppm or more.
The beer-taste beverage according to any one of claims 1 to 13, which is an alcoholic beverage.
The beer-taste beverage according to any one of claims 1 to 13, which is a non-alcoholic beverage.
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:
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: