Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C5/00—Other raw materials for the preparation of beer
  • C12C5/02—Additives for beer
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/38—Other non-alcoholic beverages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/60—Sweeteners
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C11/00—Fermentation processes for beer
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C12/00—Processes specially adapted for making special kinds of beer
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C12/00—Processes specially adapted for making special kinds of beer
  • C12C12/04—Beer with low alcohol content
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C7/00—Preparation of wort
  • C12C7/04—Preparation or treatment of the mash
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G3/00—Preparation of other alcoholic beverages
  • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G3/00—Preparation of other alcoholic beverages
  • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
  • C12G3/06—Preparation 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, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage.
• Patent Document 1 discloses a beer-taste beverage containing predetermined amounts of proline and amino nitrogen and having an alcohol concentration of less than 1% (v/v).
• Beer-flavored drinks with low alcohol content tended to have insufficient drinking sensation. Therefore, there is a need for a low-alcohol beer-taste beverage that has a good drinking sensation.
• the present invention provides a beer-taste beverage that has an alcohol content and a total content of predetermined saccharides at a predetermined value or more, and contains linalool in a content below a predetermined value.
• the present invention provides the following aspects [1] to [16].
• a beer-taste drink with an alcohol content of 5.0 (v/v)% or less The sugars include one or more types of sugars (A) selected from glucose, sucrose, maltose, isomaltose, maltotriose, and isomaltotriose, and the total content of sugars (A) is 0.07 (w/v). )% or more, Contains linalool at 140 ⁇ g/L or less, Beer-flavored drink.
• [2] The beer-taste beverage according to [1] above, wherein the total content of saccharides (A) is 0.40 (w/v)% or more and 3.00 (w/v)% or less.
• [3] Contains one or more types of saccharides (A1) selected from maltose and maltotriose, and the total content of saccharides (A1) is 0.05 (w/v)% or more and 2.40 (w/v)% or less , the beer-taste beverage according to [1] or [2] above.
• [4] The beer-taste beverage according to [3] above, wherein the total content of saccharides (A1) is 0.30 (w/v)% or more and 2.40 (w/v)% or less.
• the ratio of the alcohol content (unit: (v/v)%) to the total content of sugars (A) (unit: (w/v)%) [alcohol content/saccharide (A)] is 0 or more and 70.0
• the ratio of the content of linalool (unit: ⁇ g/L) to the total content of saccharides (A) (unit: (w/v)%) [linalool/saccharides (A)] is 1 or more and 160 or less.
• the beer-taste beverage according to any one of [1] to [8] above.
• the ratio of the bitterness value (unit: BUs) to the total content of sugars (A) (unit: (w/v)%) [bitterness value/saccharide (A)] is 1 or more and 200 or less [ The beer-taste beverage according to any one of [1] to [9]. [11] The beer-taste beverage according to any one of [1] to [10] above, wherein the malt ratio is 50% by mass or more and 100% by mass or less. [12] The beer-taste beverage according to any one of [1] to [11] above, having an alcohol content of 4.5 (v/v)% or less.
• a method for producing a beer-taste beverage comprising at least the following steps (I) to (III). - Step (I): A step of adjusting the alcohol content to 5.0 (v/v)% or less.
• a method for improving the flavor of a beer-taste beverage comprising at least the following operations (I) to (III).
• a beer-taste beverage according to a preferred embodiment of the present invention provides, for example, a low-alcohol beer-taste beverage that has a drinking sensation suitable for a beer-taste beverage.
• a beer-taste beverage according to a more preferred embodiment of the present invention provides a low-alcohol beer-taste beverage that has a drinking sensation suitable for a beer-taste beverage, and, for example, unsuitable unripe odor and cosmetic aroma are suppressed.
• a beer-taste beverage according to a more preferred embodiment of the present invention has a drinkable feel and a tangy feeling suitable for a beer-taste beverage, and is low in alcohol and has suppressed unsuitable astringency, unripe odor, and cosmetic aroma.
• the upper and lower limits can be arbitrarily combined.
• a numerical range is described as "preferably 30 to 100, more preferably 40 to 80"
• the range of "30 to 80” and the range of "40 to 100” are also described in this specification. Included in the specified numerical range.
• the numerical range is described as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less", “30 to 80”
• the range and the range "40 to 100” are also included in the numerical ranges described herein.
• the description "60 to 100” means a range of "60 or more (60 or more than 60) and 100 or less (100 or less than 100)". means.
• Beer-taste beverage refers to an alcohol-containing or non-alcoholic carbonated beverage with a beer-like flavor. That is, the beer-taste beverage in this specification includes any carbonated beverage that has a beer flavor, unless otherwise specified. Therefore, “beer-taste beverages” include not only beer and fermented beer-taste beverages obtained by fermenting malt, hops, and water using yeast, but also esters. It also includes carbonated beverages to which beer flavoring agents containing aromatic components such as alcohols, higher alcohols, and lactones are added.
• aromatic components contained in beer flavorings include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamylpropionate, linalool, geraniol, citral, and 4-vinylguaiacol.
• (4-VG) 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, ⁇ -decanolactone , ⁇ -undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethylmaltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butene- 1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, gellanic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propa
• the beer-taste drink of one aspect of the present invention may be a fermented beer-taste drink that has undergone a fermentation process using yeast, or may be a non-fermented beer-taste drink that has not undergone a fermentation process.
• the fermented beer-taste beverage may be an ale beer-taste drink brewed through a fermentation process using top-fermenting yeast (Saccharomyces, etc.), or an ale beer-taste drink brewed through a fermentation process using bottom-fermenting yeast (Saccharomyces, etc.).
• It may be a lager beer-taste drink, a pilsner beer-taste drink, or a fermented beer-taste drink obtained by using top-fermenting yeast and bottom-fermenting yeast in the same fermentation process or in separate fermentation processes.
• "fermentation” as used herein may be alcoholic fermentation in which alcohol is produced, or non-alcoholic fermentation in which alcohol is not produced.
• beer-taste beverage of one embodiment of the present invention may be a malt-based beer-taste beverage that uses malt as a raw material, or may be a malt-free beer-taste beverage that does not use malt.
• beer-taste drinks using malt include beer-taste drinks using barley malt.
• the beer-taste beverage according to one embodiment of the present invention has an alcohol content of 5.0 (v/v)% or less.
• "low alcohol beer-taste beverage” means a beer-taste beverage with an alcohol content of 5.0 (v/v)% or less.
• the beer-taste beverage of one embodiment of the present invention may be an alcohol-containing beer-taste beverage with an alcohol content of 1 (v/v)% or more, or a non-alcoholic beer-taste drink with an alcohol content of less than 1 (v/v)%. It may also be a drink.
• non-alcoholic beer-taste drink may be a non-alcoholic fermented beer-taste drink produced by removing alcohol produced in the fermentation process after going through a fermentation process, or a beer-like drink without going through the fermentation process. It may also be a non-alcoholic, non-fermented beer-taste beverage prepared to have a flavor. It may also include those that undergo a non-alcoholic fermentation process that does not produce alcohol.
• the beer-taste beverage of one embodiment of the present invention has an alcohol content adjusted to 5.0 (v/v)% or less, it can be a low-alcohol beer-taste beverage that makes you feel moderately intoxicated, and This beverage can also be suitable for consumers who are reluctant to drink beverages.
• the alcohol content of the beer-taste beverage according to one embodiment of the present invention is 4.8 (v/v)% or less, 4.6 (v/v)% or less, 4.5 (v/v)% or less , 4.4(v/v)% or less, 4.3(v/v)% or less, 4.2(v/v)% or less, 4.1(v/v)% or less, 4.0(v /v)% or less, 3.9 (v/v)% or less, 3.8 (v/v)% or less, 3.7 (v/v)% or less, 3.6 (v/v)% or less, 3.5(v/v)% or less, 3.4(v/v)% or less, 3.3(v/v)% or less, 3.2(v/v)% or less, 3.1(v/v)% or less v)% or less, 3.0 (v/v)% or less, 2.9 (v/v)% or less, 2.8 (v/v)% or less, 2.7 (v/v)
• the alcohol content of the beer-taste beverage of one embodiment of the present invention is 0.0 (v/v)% or more, 0.0 (v/v)% or more.
• /v)% or more 0.1 (v/v)% or more, 0.3 (v/v)% or more, 0.5 (v/v)% or more, 0.7 (v/v)% or more, 1.0 (v/v)% or more, 1.2 (v/v)% or more, 1.4 (v/v)% or more, 1.5 (v/v)% or more, 1.6 (v/v)% or more v)% or more, 1.8 (v/v)% or more, 2.0 (v/v)% or more, 2.2 (v/v)% or more, 2.4 (v/v)% or more, 2 .5 (v/v)% or more, 2.6 (v/v)% or more, 2.7 (v/v)% or more, 2.8 (v/v)% or more, 2.9 (v/v) )% or more, 3.0 (v/v)% or more, 3.1 (v/v)% or more, 3.2 (v/v)% or more, 3.3 (v/v)%
• the alcohol content is expressed as a percentage ((v/v)%) on a volume/volume basis.
• the alcohol content of a beverage can be measured by any known method, for example, by a vibrating density meter.
• the alcohol content of the beer-taste beverage includes the addition of dilution water or carbonated water and the amount added, the type of raw materials (wheat, malt, corn grits, sugar solution, etc.), the amount of raw materials, Type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the preparation tank, proteolysis time in the preparation tank, pH in the preparation tank, preparation process (wort production from malt input to yeast addition) The pH in the process), the amount of acid added during pH adjustment, the timing of pH adjustment (during preparation, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), when preparing wort ( Setting temperature and holding time for each temperature range (including during saccharification), original extract concentration in the pre-fermentation solution, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth) desired range by appropriately setting the number, yeast removal timing, fermentation temperature, fermentation time, pressure setting,
• the beer-taste beverage of one embodiment of the present invention may contain spirits (distilled liquor) derived from grains as an alcohol component in order to adjust the alcohol content to the above range.
• spirits are made from grains such as wheat, rice, buckwheat, corn, potatoes, sugar cane, etc., which are saccharified using malt or enzymes if necessary, fermented using yeast, and then distilled.
• alcoholic beverages obtained by As the grain that is a raw material for spirits plants belonging to the Poaceae family are preferable, and wheat is more preferable.
• the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain spirits, from the viewpoint of providing a low-alcohol beer-taste beverage that has a good taste and is similar to beer.
• the beer-taste beverage of one embodiment of the present invention has an alcohol content adjusted to 5.0 (v/v)% or less in order to provide a low-alcohol beer-taste drink that is easy to feel moderately intoxicated.
• the beer-taste beverage of one embodiment of the present invention contains glucose, sucrose, and maltose as sugars, from the viewpoint of making it a low-alcohol beverage that makes it easy to feel moderately intoxicated and gives the beer-taste beverage an appropriate drinking sensation.
• Saccharides (A) are components that can give beer-taste beverages an appropriate drinking sensation, and by setting the total content of saccharides (A) to 0.07 (w/v)% or more, an appropriate drinking sensation can be achieved It can be made into a low-alcohol beer-taste beverage.
• the beer-taste beverage of one embodiment of the present invention may contain one or more of the above-mentioned saccharides (A) as saccharides, and may also contain other saccharides that do not fall under saccharides (A).
• the total content of sugars (A) is preferably 0.10 (w/v)% from the viewpoint of producing a low-alcohol beer-taste beverage with a more appropriate drinking sensation.
• the total content of sugars (A) is 3.00 (w/v)% or less, 2.80 (w/v)% or less, 2.60 (w/v)% or less. /v)% or less, 2.50 (w/v)% or less, 2.30 (w/v)% or less, 2.20 (w/v)% or less, 2.10 (w/v)% or less, 2.00 (w/v)% or less, 1.80 (w/v)% or less, 1.70 (w/v)% or less, 1.60 (w/v)% or less, 1.50 (w/v)% or less v) % or less, 1.40 (w/v) % or less, 1.30 (w/v) % or less, 1.25 (w/v) % or less, or 1.20 (w/v) % or less Good too.
• the saccharide (A) may contain one or more selected from glucose, sucrose, maltose, isomaltose, maltotriose, and isomaltotriose; From the viewpoint of producing a low-alcohol beer-taste beverage with a more appropriate drinking sensation, it is preferable to include two or more of these types, more preferably to include three or more types, even more preferably to include four or more types, all six types. It is even more preferable to include.
• the saccharide (A) includes at least one saccharide selected from maltose, isomaltose, maltotriose, and isomaltotriose. It is preferable that at least one of the following requirements (I) and (II) is satisfied, and it is even more preferable that both of the following requirements (I) and (II) are satisfied.
• - Requirement (II) Contains one or more saccharides (A2) selected from isomaltose and isomaltotriose.
• the total content of saccharides (A1) selected from maltose and maltotriose is preferably 0 from the viewpoint of providing a low-alcohol beer-taste beverage with a more appropriate drinking sensation. .05 (w/v)% or more, more preferably 0.08 (w/v)% or more, more preferably 0.10 (w/v)% or more, more preferably 0.20 (w/v)% Above, more preferably 0.30 (w/v)% or more, still more preferably 0.40 (w/v)% or more, still more preferably 0.50 (w/v)% or more, even more preferably 0.
• the total content of sugars (A1) in the beer-taste beverage according to one embodiment of the present invention is 2.40 (w/v)% or less, 2.20 (w/v)% or less, and 2.00 (w/v)% or less.
• v)% or less 1.90 (w/v)% or less, 1.80 (w/v)% or less, 1.70 (w/v)% or less, 1.60 (w/v)% or less, 1 .50(w/v)% or less, 1.40(w/v)% or less, 1.30(w/v)% or less, 1.20(w/v)% or less, 1.10(w/v) )% or less, 1.00 (w/v)% or less, 0.95 (w/v)% or less, or 0.90 (w/v)% or less.
• the total content of saccharides (A2) selected from isomaltose and isomaltotriose is preferably from the viewpoint of providing a low-alcohol beer-taste beverage with a more appropriate drinking sensation.
• 0.005 (w/v)% or more is 0.005 (w/v)% or more, more preferably 0.007 (w/v)% or more, more preferably 0.010 (w/v)% or more, more preferably 0.020 (w/v) )% or more, more preferably 0.030 (w/v)% or more, even more preferably 0.040 (w/v)% or more, even more preferably 0.050 (w/v)% or more, even more preferably 0.060 (w/v)% or more, particularly preferably 0.065 (w/v)% or more, furthermore 0.070 (w/v)% or more, 0.075 (w/v)% or more , 0.080 (w/v)% or more, 0.085 (w/v)% or more, or 0.090 (w/v)% or more.
• the total content of sugars (A2) in the beer-taste beverage is 1.400 (w/v)% or less, 1.200 (w/v)% or less, and 1.000 (w/v)% or less. v)% or less, 0.800 (w/v)% or less, 0.600 (w/v)% or less, 0.500 (w/v)% or less, 0.400 (w/v)% or less, 0 .300(w/v)% or less, 0.200(w/v)% or less, 0.100(w/v)% or less, 0.095(w/v)% or less, or 0.090(w/v)% or less v) It may be less than %.
• the alcohol content (unit: (v/v)%) , the ratio [alcohol content/saccharides (A)] to the total content (unit: (w/v)%) of saccharides (A) is preferably 0 or more, more preferably 0.10 or more, and more preferably 0. .30 or more, more preferably 0.50 or more, more preferably 0.70 or more, even more preferably 0.90 or more, even more preferably 1.00 or more, even more preferably 1.20 or more, even more preferably 1.
• 50 or more particularly preferably 1.70 or more, furthermore 2.00 or more, 2.20 or more, 2.30 or more, 2.40 or more, 2.50 or more, 2.60 or more, 2.70 or more, It may be 2.80 or more, 2.90 or more, 3.00 or more, 3.10 or more, 3.20 or more, 3.30 or more, or 3.40 or more, and preferably 70.0 or less, more preferably is 65.0 or less, more preferably 60.0 or less, more preferably 55.0 or less, more preferably 50.0 or less, even more preferably 45.0 or less, even more preferably 40.0 or less, even more preferably 35 .0 or less, more preferably 30.0 or less, particularly preferably 25.0 or less, furthermore 20.0 or less, 15.0 or less, 12.0 or less, 10.0 or less, 9.0 or less, It may be 8.0 or less, 7.0 or less, 6.5 or less, 6.0 or less, 5.5 or less, 5.0 or less, or 4.5 or less.
• the content of saccharide (A), saccharide (A1), and saccharide (A2) is determined by, for example, high performance liquid chromatography (HPLC). ) can be measured.
• the content of saccharides (A), etc. in the beer-taste beverage according to one embodiment of the present invention is determined by using a sweetener such as liquid sugar containing saccharides (A) (including saccharides (A1) and (A2)) as raw materials; Adjusting the amount and ratio of grain used, the type of enzyme (type of raw material containing enzyme, etc.), the amount of enzyme added, and the timing of adding enzyme, and various aspects when preparing the saccharification solution.
• the desired content can be adjusted by adjusting the time, yeast activity, yeast size (cell size), oxygen concentration, carbon dioxide concentration, nitrogen concentration, fermentation temperature, fermentation time, pressure setting, etc.
• beer-taste beverages with a high content of sugars (A) as described above tend to have a strong sluggish feel, and also tend to have an unripe odor that is unsuitable for beer-taste beverages, making it less refreshing to drink. It has the problem of being missing. Therefore, by containing linalool, the beer-taste beverage of one embodiment of the present invention masks and suppresses such immature odor that is unsuitable for beer-taste beverages, and adjusts it to a low-alcohol beverage that is more like a beer-taste beverage. ing. However, if a large amount of linalool is contained, the beverage will tend to have a cosmetic aroma that is unsuitable for beer-taste beverages.
• the beer-taste beverage of one embodiment of the present invention has a linalool content limited to 140 ⁇ g/L or less. are doing.
• the content of linalool is 140 ⁇ g/L or less, preferably 130 ⁇ g, from the viewpoint of producing a low-alcohol beer-taste beverage that effectively suppresses unsuitable cosmetic aromas.
• /L or less more preferably 120 ⁇ g/L or less, more preferably 110 ⁇ g/L or less, even more preferably 100 ⁇ g/L or less, even more preferably 90 ⁇ g/L or less, even more preferably 80 ⁇ g/L or less, particularly preferably 70 ⁇ g/L.
• /L or less and furthermore, 60 ⁇ g/L or less, 50 ⁇ g/L or less, 45 ⁇ g/L or less, 40 ⁇ g/L or less, 39 ⁇ g/L or less, 38 ⁇ g/L or less, 37 ⁇ g/L or less, 36 ⁇ g/L or less, 35 ⁇ g/L or less.
• L or less 34 ⁇ g/L or less, 33 ⁇ g/L or less, 32 ⁇ g/L or less, 31 ⁇ g/L or less, 30 ⁇ g/L or less, 29 ⁇ g/L or less, 28 ⁇ g/L or less, 27 ⁇ g/L or less, 26 ⁇ g/L or less, 25 ⁇ g/L or less L or less, 24 ⁇ g/L or less, 23 ⁇ g/L or less, 22 ⁇ g/L or less, 21 ⁇ g/L or less, 20 ⁇ g/L or less, 19 ⁇ g/L or less, 18 ⁇ g/L or less, 17 ⁇ g/L or less, 16 ⁇ g/L or less, or 15 ⁇ g It may be less than /L.
• the beer-taste beverage of one aspect of the present invention from the viewpoint of suppressing unsuitable unripe odor and making the drink more befitting a beer-taste beverage with low alcohol content, it is preferably 0.01 ⁇ g/L or more, more preferably 0.05 ⁇ g/L. Above, more preferably 0.07 ⁇ g/L or more, still more preferably 0.10 ⁇ g/L or more, even more preferably 0.30 ⁇ g/L or more, even more preferably 0.50 ⁇ g/L or more, particularly preferably 1.0 ⁇ g/L.
• L or more and furthermore, 1.5 ⁇ g/L or more, 2.0 ⁇ g/L or more, 2.5 ⁇ g/L or more, 3.0 ⁇ g/L or more, 3.5 ⁇ g/L or more, 4.0 ⁇ g/L or more, 4 It may be .5 ⁇ g/L or more, 5.0 ⁇ g/L or more, 5.5 ⁇ g/L or more, 6.0 ⁇ g/L or more, 6.5 ⁇ g/L or more, or 7.0 ⁇ g/L or more.
• the ratio of the linalool content (unit: ⁇ g/L) to the saccharide (A) content (unit: (w/v)%) [linalool content /sugar (A) content] is preferably 1 or more, more preferably 2 or more, more preferably 3 or more, from the viewpoint of producing a low alcohol beer-taste beverage that more effectively suppresses unsuitable unripe odor. It is more preferably 4 or more, still more preferably 5 or more, even more preferably 6 or more, even more preferably 7 or more, even more preferably 8 or more, particularly preferably 8.5 or more, and provides an appropriate drinking sensation.
• preferably 200 or less preferably 150 or less, more preferably 100 or less, more preferably 90 or less, and even more preferably It is 80 or less, more preferably 70 or less, even more preferably 60 or less, even more preferably 50 or less, even more preferably 40 or less, particularly preferably 30 or less.
• the content of linalool is determined by gas chroma as described in J. Agric. Food Chem., 2013, 61 (47), pp 11303-1131 (Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach). It can be measured using a tograph mass spectrometer (GC-MS).
• GC-MS tograph mass spectrometer
• the content of linalool can be determined by, for example, adjusting the amount of linalool added, the variety of raw materials with a high linalool content (such as hops, etc.) and the amount used, and It can be controlled by adjusting the timing of addition of the raw materials.
• the content of T-VDK (total vicinal diketones) is determined by the total amount (100 mass %) basis, preferably 0.300 mass ppm or less, more preferably 0.250 mass ppm or less, more preferably 0.220 mass ppm or less, more preferably 0.200 mass ppm or less, even more preferably 0.
• 190 mass ppm or less more preferably 0.180 mass ppm or less, even more preferably 0.170 mass ppm or less, even more preferably 0.160 mass ppm or less, even more preferably 0.150 mass ppm or less, even more preferably 0.140 mass ppm or less, more preferably 0.130 mass ppm or less, even more preferably 0.120 mass ppm or less, even more preferably 0.110 mass ppm or less, even more preferably 0.100 mass ppm or less, It is particularly preferably 0.090 mass ppm or less, and may also be 0.080 mass ppm or less, 0.070 mass ppm or less, or 0.060 mass ppm or less.
• the content of T-VDK is determined by adjusting the total amount of the beer-taste beverage ( 100% by mass), preferably 0.001 mass ppm or more, more preferably 0.003 mass ppm or more, more preferably 0.005 mass ppm or more, more preferably 0.007 mass ppm or more, more preferably 0 .010 mass ppm or more, more preferably 0.012 mass ppm or more, even more preferably 0.014 mass ppm or more, still more preferably 0.016 mass ppm or more, even more preferably 0.018 mass ppm or more, particularly preferably It is 0.020 mass ppm or more, and may also be 0.025 mass ppm or more, 0.030 mass ppm or more, or 0.035 mass ppm or more
• T-VDK total vicinal diketones
• the content of T-VDK (total vicinal diketones) is determined by the conditions during saccharification (saccharification temperature, saccharification time, pH during saccharification, etc.), the pH of the pre-fermentation solution (wort before yeast addition), and the Sugar composition of the liquid, amino acid composition of the pre-fermentation liquid, acid composition of the pre-fermentation liquid, original extract of the pre-fermentation liquid, fermentation processing conditions (number of yeasts added, aeration conditions, fermentation temperature, fermentation time, pressure conditions, etc.) ), and the various conditions of the ripening treatment performed on the fermented liquor obtained through the fermentation process (the number of yeast during the ripening treatment, the ripening temperature, the ripening time, etc.) can be controlled by appropriately adjusting. Further, the content of VDK may be adjusted by directly adding VDK.
• the bitterness value is preferably 1.0 BUs or more, more preferably 2.0 BUs or more, and more preferably 3.0 BUs or more, more preferably 5.0 BUs or more, even more preferably 7.0 BUs or more, even more preferably 9.0 BUs or more, even more preferably 10.0 BUs or more, even more preferably 12.0 BUs or more, even more preferably 13.0 BUs or more, more preferably 14.0 BUs or more, particularly preferably 15.0 BUs or more, and a low alcohol beer-taste beverage that effectively suppresses astringency that is unsuitable for beer-taste beverages.
• preferably 40.0BUs or less preferably 35.0BUs or less, more preferably less than 35.0BUs, more preferably 34.0BUs or less, more preferably 33.0BUs or less, more preferably 32.0BUs or less
• the ratio of bitterness value (unit: BUs) to the total content of saccharides (A) (unit: (w/v)%) [bitterness value/saccharides (A)] is preferably 1 or more, more preferably 3 or more, more preferably 5 or more, more preferably 7 or more, still more preferably 10 or more, from the viewpoint of producing a low-alcohol beer-taste beverage with an improved smoothness.
• preferably 12 or more still more preferably 14 or more, even more preferably 16 or more, particularly preferably 18 or more, and also more effectively suppresses astringency unsuitable for beer-taste drinks, and provides a more suitable From the viewpoint of producing a low-alcohol beer-taste beverage with a satisfying drinking sensation, preferably 200 or less, more preferably 180 or less, more preferably 160 or less, more preferably 140 or less, still more preferably 120 or less, still more preferably 100 or less, It is more preferably 80 or less, even more preferably 60 or less, particularly preferably 40 or less.
• bitterness value of a beverage is defined as "8.15" of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer Brewers Association [Analysis Committee], expanded and revised in 2013). It can be measured by the measurement method described in "Bitterness Value”.
• the bitterness value of the beer-taste beverage according to one embodiment of the present invention is an index of the bitterness imparted by the hop-derived components mainly containing isohumulone, and for example, the type of hops, the amount added, and the timing of addition are adjusted as appropriate. It can be controlled by
• the total polyphenol amount is preferably 10 mass ppm or more, more preferably is 20 mass ppm or more, more preferably 30 mass ppm or more, still more preferably 40 mass ppm or more, even more preferably 50 mass ppm or more, even more preferably 60 mass ppm or more, particularly preferably 70 mass ppm or more, and preferably is 500 mass ppm or less, more preferably 400 mass ppm or less, more preferably 350 mass ppm or less, more preferably 300 mass ppm or less, still more preferably 250 mass ppm or less, still more preferably 200 mass ppm or less, even more preferably It is 180 mass ppm or less, particularly preferably 160 mass ppm or less.
• the total amount of polyphenols means the total amount of polyphenols contained in the total amount (100% by mass) of the beer-taste beverage.
• Polyphenol means a compound in which two or more hydrogen atoms of an aromatic hydrocarbon are replaced with hydroxyl groups, and specific examples include flavonol, isoflavone, tannin, catechin, quercetin, anthocyanin, and the like.
• the total polyphenol amount is determined, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer Brewers Association [Analysis Committee], revised and expanded in 2013). It can be measured by
• the total amount of polyphenols can be controlled, for example, by adjusting the amount of raw materials high in polyphenol content, such as malted barley and malt husks.
• a husk Generally, malt with a husk (husk) has a high polyphenol content, while soybeans, yeast extract, wheat, wheat malt, etc. have a low polyphenol content.
• the carbohydrate content is 0.5 g/100 mL or more, 0.6 g/100 mL or more, 0.7 g/100 mL or more, 0.8 g/100 mL or more, 0.9 g/100 mL.
• 1.0 g/100 mL or more 1.1 g/100 mL or more, 1.2 g/100 mL or more, 1.3 g/100 mL or more, 1.4 g/100 mL or more, 1.5 g/100 mL or more, 1.6 g/100 mL or more , 1.7 g/100 mL or more, 1.8 g/100 mL or more, 1.9 g/100 mL or more, or 2.0 g/100 mL or more, and 4.0 g/100 mL or less, 3.9 g/100 mL or less, 3 .8 g/100 mL or less, 3.7 g/100 mL or less, 3.6 g/100 mL or less, 3.5 g/100 mL or less, 3.4 g/100 mL or less, 3.3 g/100 mL or less, 3.2 g/100 mL or less, 3. It may be 1 g/100 mL
• Carbohydrate content includes the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, enzymes (carbohydrate degrading enzyme, isomerase, etc.) ), timing of enzyme addition, saccharification time, pH during saccharification, pH during the brewing process (wort manufacturing process from adding malt to before adding yeast), wort filtration time, and wort preparation.
• the amount of carbohydrates in a food can be calculated by subtracting the amounts of protein, fat, dietary fiber, ash, and water from the weight of the food.
• the amounts of protein, lipid, dietary fiber, ash, and moisture can be measured by the method listed in the Nutrition Labeling Standards. Specifically, the amount of protein was measured using the nitrogen quantitative conversion method, the amount of lipid was measured using the ether extraction method, the amount of dietary fiber was measured using the Prosky method, and the amount of ash was measured using the direct ashing method.
• the amount of moisture can be measured by a reduced pressure heat drying method.
• the degree of external fermentation is 56% or more, 58% or more, 60% or more, 61% or more, 62% or more, 63% or more, 64% or more, 65% or more, 66%. 67% or more, 68% or more, 69% or more, 70% or more, 71% or more, 72% or more, 73% or more, 74% or more, or 75% or more, and 92% or less, 90% Below, it may be less than 90%, 88% or less, 86% or less, 85% or less, or 84% or less.
• the appearance degree of fermentation depends on the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, enzymes (including carbohydrate-degrading enzymes, isomerases, etc.) amount added, temperature during enzyme reaction, timing of enzyme addition, saccharification time, pH during saccharification, temperature during saccharification, pH during the preparation process (wort manufacturing process from adding malt to before adding yeast), preparation Temperature in the process, time for wort filtration, set temperature and holding time for each temperature range when preparing wort (including during saccharification), original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation Conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast multiplication, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, addition of enzyme (timing, etc.) can be set and adjusted as appropriate.
• the term "apparent degree of fermentation” refers to the proportion of the sugar concentration that can be consumed by yeast as a nutrient source for alcoholic fermentation, out of the total sugar concentration contained in the liquid before fermentation.
• the appearance degree of fermentation AA of a beer-taste beverage can be calculated from the following formula (1).
• Formula (1): AA (%) 100 x (P-Es)/P
• P is the original extract (original wort extract), and is specified in the "BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the Beer Brewers Association, revised edition on November 1, 2004)". It can be measured by the method described.
• "Es" indicates the appearance extract of the beer-taste beverage.
• the appearance extract can be calculated from the following formula (2), for example, as described in "BCOJ beer analysis method (published by Japan Brewing Association, edited by Beer Brewers Association, revised edition on November 1, 2004)" .
• D is the specific gravity of the gas-free beer-taste beverage.
• the appearance extract "Es" may take a negative value due to D in the above formula (2), the calculated appearance fermentation degree may exceed 100%.
• the concentration of the original wort extract (O-Ex) is preferably 6.0% by mass or more, more preferably 6.5% by mass or more, and more preferably 7.0% by mass. Above, more preferably 7.5% by mass or more, still more preferably 8.0% by mass or more, even more preferably 8.5% by mass or more, particularly preferably 9.0% by mass or more, and preferably 20% by mass or more. 0% by mass or less, more preferably 18.0% by mass or less, even more preferably 16.0% by mass or less, even more preferably 15.0% by mass or less, particularly preferably 13.5% by mass or less.
• "original wort extract concentration" in this specification is measured by the method described in "BCOJ beer analysis method (published by Japan Brewing Association, edited by Beer Brewers Association, revised edition on November 1, 2004)". be able to.
• the malt ratio of the beer-taste beverage according to one embodiment of the present invention is 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more.
• mass% or more 66 mass% or more, more than 66 mass%, 67 mass% or more, 70 mass% or more, 75 mass% or more, 80 mass% or more, 85 mass% or more, 90 mass% or more, 95 mass% or more, or It may be 100% by mass, or 100% by mass or less, less than 100% by mass, 98% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less , 70% by mass or less, 68% by mass or less, 67% by mass or less, or 66% by mass or less.
• malt ratio means a value calculated in accordance with the Liquor Tax Law and the Notification on Interpretation of Liquor Administration Related Laws, etc., which was effective on April 1, 2018.
• carbon source nitrogen source
• malt ratio means a value calculated in accordance with the Liquor Tax Law and the Notification on Interpretation of Liquor Administration Related Laws, etc., which was effective on April 1, 2018.
• carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions
• nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, and wheat. Examples include malt, ungerminated grains, and their decomposed products.
• ungerminated grains examples include ungerminated barley, wheat, rye, oats, oats, pigeons, rice (white rice, brown rice, etc.), corn, corn, potatoes, beans (soybeans, peas, etc.). ), buckwheat, sorghum, millet, millet, etc. Furthermore, starches obtained from these grains and extracts thereof may also be used.
• beer-taste beverage may be beer.
• beer refers to a beverage obtained by fermenting malt, hops, and water using yeast, and specifically, as of April 1, 2018. Means what is defined in the Liquor Tax Law and Liquor Administration Related Laws and Regulations Interpretation Notice as of the date of enforcement. That is, when the beer-taste beverage of one embodiment of the present invention is beer, the above-mentioned alcohol content is adjusted by a fermentation process using yeast.
• the color of the beer-taste beverage according to one embodiment of the present invention is not particularly limited, but may be amber or golden yellow like normal beer, black like dark beer, colorless and transparent, or may be colored with a coloring agent.
• a desired color may be imparted by adding, for example.
• the color of a beer-taste beverage can be determined with the naked eye, but it may also be defined by total light transmittance, chromaticity, or the like.
• the chromaticity of the beer-taste beverage according to one embodiment of the present invention is 0.1EBC or more, 1.0EBC or more, 2.0EBC or more, 3.0EBC or more, 4.0EBC or more, 5.0EBC or more, 6.0EBC or more, 6 .5EBC or more, 7.0EBC or more, 7.5EBC or more, 8.0EBC or more, 8.5EBC or more, 9.0EBC or more, 9.5EBC or more, 10.0EBC or more, 10.5EBC or more, 11.0EBC or more, 11 .5EBC or more, 12.0EBC or more, 12.5EBC or more, or 13.0EBC or more, and 500EBC or less, 450EBC or less, 400EBC or less, 350EBC or less, 300EBC or less, 270EBC or less, 250EBC or less, 220EBC or less, 200EBC Below, 180EBC or less, 160EBC or less, 140EBC or less, 120EBC or less, 100
• the "chromaticity" of beer-taste beverages is referred to as "8" of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the Beer and Sake Brewers Association International Technical Committee [Analysis Committee], expanded and revised in 2013). It can be measured by the measuring method described in .8 Chromaticity.
• the "chromaticity" of a beer-taste beverage is specified by the chromaticity unit (EBC unit) defined by the European Brewery Convention. The smaller the number, the lighter and brighter the drink; conversely, the larger the number, the darker and darker the drink.
• the color degree of beer-taste beverages can be determined by appropriately adjusting, for example, the type of malt used, the blending ratio when two or more types of malt are used together, and the boiling conditions when preparing the pre-fermentation liquid. Can be controlled. More specifically, for example, in order to increase the color of a beer-taste beverage, increase the blending ratio of dark malt, increase the temperature during boiling, increase the boiling time, and saccharification. It can be adjusted by performing decoction during liquid preparation. Furthermore, the chromaticity can be adjusted to a high level by increasing the concentration of the raw wort extract or by increasing the malt ratio.
• the pH of the beer-taste beverage according to one embodiment of the present invention is 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3. 2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, or 4.0 or more, preferably 5 .4 or less, 5.2 or less, 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.55 or less, 4.5 or less, 4.4 or less, 4 It is preferable to set it as .3 or less, 4.2 or less, or 4.1 or less.
• the beer-taste beverage according to one embodiment of the present invention may be in a container as long as the beverage is packed in a container, and examples of the container include a bottle, a plastic bottle, a can, or a barrel, but it is particularly easy to carry. From the viewpoint of this, cans, bottles, and plastic bottles are preferred.
• malt may be used together with water, or malt may not be used.
• the beer-taste beverage according to one embodiment of the present invention may be a beverage that uses hops as a raw material, or may be a beverage that does not use hops.
• preservatives, sweeteners, water-soluble dietary fibers, bittering agents or bittering agents, antioxidants, fragrances, acidulants, salts, etc. may be used.
• malt When malt is used as a raw material for grains other than malt , the malt refers to the germinated seeds of barley, wheat, rye, oats, oats, pigeons, oats, etc. It refers to the dried and root-removed fruit, and it can be from any region or variety.
• barley malt As the malt used in one aspect of the present invention, barley malt is preferable. Barley malt is one of the malts most commonly used as a raw material for Japanese beer-taste beverages. There are several types of barley, such as two-rowed barley and six-rowed barley, and any of them may be used.
• colored malt can also be used. In addition, when using colored malt, different types of colored malt may be used in appropriate combination, or one type of colored malt may be used.
• the malt used in one aspect of the present invention preferably has a modification of 80% or more. If the modification is less than 80%, the viscosity or turbidity of the wort increases, resulting in poor production efficiency such as wort filterability and beer filterability. Therefore, it is preferable to use malt with a modification of 80% or more. In the Examples and Comparative Examples described below, malt with a modification of 80% or more was used.
• the modification is MEBAK Raw Materials Barley Adjuncts Malt Hops And Hop Products Published by the Chairman Dr. Fritz Jacob Self-published by MEBAK 85350 Freising-Weihenstephan, Germany 2011 3.1.3.8 Modification and Homogenity (Calc It can be measured by the method described in Carlsberg Method-EBC). Note that in the beer-taste beverage of one embodiment of the present invention, the malt used is preferably selected appropriately depending on the color of the desired beer-taste beverage, and the selected malt may be alone. , two or more types may be used in combination.
• grains other than malt may be used together with or in place of malt.
• Such grains include, for example, wheat that does not fall under malt (barley, wheat, rye, oats, oats, pigeons, oats, etc.), rice (white rice, brown rice, etc.), corn, corn, Examples include potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, millet, starches obtained therefrom, and extracts thereof.
• carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions
• nitrogen sources include yeast extract, amino acid-containing materials (for example, soybean protein, etc.), soybeans
• yeast extract examples include yeast extract, peas, malted wheat, the above-mentioned ungerminated grains, and decomposed products thereof.
• the beer-taste beverage of one embodiment of the present invention may be a beverage that does not substantially use a soybean peptide having a weight average molecular weight of less than 10,000 as a raw material, or may be a beverage that does not use the soybean peptide.
• “beverage that does not substantially use soybean peptide” refers to a beverage in which the amount of soybean peptide used is less than 5.0% by mass, or 3.0% by mass, based on the total amount of raw materials excluding water (100% by mass) of the beverage. % by mass, less than 2.0% by mass, less than 1.0% by mass, less than 0.10% by mass, less than 0.01% by mass, less than 0.001% by mass, or less than 0.0001% by mass. means.
• Fruits, pericarp, bark, leaves, flowers, stems, roots, and seeds of plants other than grasses, such as wheat, that can be used as raw materials can be selected as appropriate.
• plants other than grasses include citrus fruits, soft fruits, herbs, and spices.
• citrus fruits include oranges, yuzu, lemons, limes, tangerines, grapefruit, Iyokan, kumquats, kabosu, daidai, shikuwasa, and sudachi.
• soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscats, and cassis.
• Herbs and spices include coriander, pepper, fennel, Japanese pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berry, allspice, vanilla, elderberry, grains of paradise, anise, star anise, etc. Can be mentioned. These may be used as they are, may be used after being crushed, may be used in the form of an extract extracted with an extraction solvent such as water or ethanol, or may be used after squeezing (fruit juice, etc.) You may. These may be used alone or in combination of two or more.
• the above citrus fruits, soft fruits, herbs, and spices should not be used at all or in the amount used as raw materials. It is preferable to minimize.
• cassis imparts an unsuitable milky aroma to beer, it is preferable not to use cassis or cassis fruit juice as a raw material at all, or to minimize the amount used.
• hops examples of the form of the hops include pellet hops, powdered hops, hop extracts, and the like. Further, the hops used may be processed hop products such as iso-ized hops and reduced hops. When using hops in one aspect of the present invention, the amount of hops added is adjusted as appropriate, but is preferably 0.0001 to 1% by mass based on the total amount (100% by mass) of the raw materials for the beverage.
• a beer-taste beverage using hops as a raw material is a beverage containing iso- ⁇ acid, which is a component derived from hops.
• the content of iso- ⁇ acids in a beer-taste beverage using hops may be more than 0.1 mass ppm, or more than 1.0 mass ppm, based on the total amount (100 mass %) of the beer-taste beverage. There may be.
• the content of iso- ⁇ acid in a beer-taste beverage that does not use hops may be 0.1 mass ppm or less based on the total amount (100 mass %) of the beer-taste beverage.
• the content of iso- ⁇ acids is defined as the content of iso- ⁇ acids as described in the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer Brewers Association [Analysis Committee], expanded and revised in 2013). It means a value measured by high performance liquid chromatography (HPLC) analysis method.
• HPLC high performance liquid chromatography
• the beer-taste beverage according to one embodiment of the present invention may be a beverage containing a preservative.
• the preservative used in one embodiment of the present invention include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate; dimethyl dicarbonate, and the like.
• a commercially available preparation such as Strong Sunprezer (manufactured by San-Ei Gen FFI Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used.
• These preservatives may be used alone or in combination of two or more.
• the amount of the preservative added is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, and still more preferably 15 to 1000 mass ppm. , and even more preferably 20 to 900 mass ppm.
• the beer-taste beverage according to one embodiment of the present invention may be a beverage in which the sugar (A) content is adjusted to the above-mentioned range, and then a sweetener is further blended.
• Sweeteners used in one aspect of the present invention include commercially available saccharification solutions obtained by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sucrose, trisaccharides or higher sugars, isomerized sugar, and sugars. Examples include alcohol, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more.
• the form of these saccharides may be liquid such as a solution or solid such as powder.
• the type of raw material grain for starch for starch, the method for refining starch, and treatment conditions such as hydrolysis with enzymes or acids.
• saccharides with a higher proportion of maltose may be used.
• sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, solutions thereof (sugar solution), etc. can also be used.
• artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, and the like.
• the beer-taste beverage of one embodiment of the present invention may be a beverage that further contains water-soluble dietary fiber , or may be a beverage that does not contain (add) water-soluble dietary fiber. good.
• water-soluble dietary fibers include indigestible dextrin, polydextrose, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. , indigestible dextrin or polydextrose are preferred.
• the beer-taste beverage of one embodiment of the present invention may be a beverage that does not contain (add) indigestible dextrin as a raw material.
• the content of water-soluble dietary fiber is 0.1% by mass or more, 0.3% by mass or more, 0.1% by mass or more, 0.3% by mass or more, based on the total amount (100% by mass) of the beer-taste beverage. It may be 5% by mass or more, 0.7% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, or 3.0% by mass or more.
• the content of water-soluble dietary fiber may be adjusted to the above range by adding a commercially available product, or the dietary fiber derived from raw materials such as malt may be adjusted during the manufacturing process so that it falls within the above range. It's okay.
• a commercially available product by setting the content of water-soluble dietary fiber within the above range, powderiness that is unsuitable for beer-taste beverages can be suppressed.
• the content of dietary fiber in the manufacturing process by setting the content of water-soluble dietary fiber within the above range, for example, the filterability in wort filtration and beer filtration can be improved, and production efficiency can be increased. .
• the water-soluble dietary fiber content of the beer-taste beverage can be adjusted by adding dilution water or carbonated water, raw materials (wheat, malt, corn, type of sugar solution, etc.), amount of raw materials, type of enzyme, amount of enzyme added, timing of enzyme addition (during the saccharification process, before addition of yeast, after addition of yeast, during ripening, etc.), when preparing the saccharification solution. It can be adjusted by adjusting the set temperature, pH, and holding time of each temperature range.
• bitter taste imparting agent The beer-taste beverage of one embodiment of the present invention may be a beverage further containing one or more selected from bitter taste agents and bitter taste imparting agents.
• bitterness may be imparted by hops, or a bittering agent or bittering agent shown below may be used together with hops.
• a bittering agent or a bittering agent shown below may be used in place of hops.
• bittering agent or bitterness imparting agent is not particularly limited, and those used as bitterness imparting agents in ordinary beer and low-malt beer can be used, such as stone wax, reishi, hemium incense, juniper fruit, sage, stone mushroom, laurel. , quacin, caffeine, absinthin, naringin, yellowfin tuna, citrus extract, bittern extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe aloe extract, rock extract, litchi extract, laurel Extract, sage extract, caraway extract, mugwort extract, absinthin, alginic acid and the like. These bittering agents and bittering agents may be used alone or in combination of two or more.
• the beer-taste beverage according to one embodiment of the present invention may further contain an antioxidant.
• the antioxidant is not particularly limited, and those used as antioxidants in ordinary beer and low-malt beer can be used, and examples thereof include ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more.
• the beer-taste beverage according to one embodiment of the present invention may further contain a flavor.
• the flavor is not particularly limited, and common beer flavor can be used. Beer flavoring agents are used to impart beer-like flavor.
• the aroma components contained in beer flavorings include esters and higher alcohols, and specifically, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamylpropioate.
• the content of acetaldehyde is 1.0 mg/L or more, 5.0 mg/L or more, 7.0 mg/L or more, 10.0 mg/L or more, or 15.0 mg.
• /L or more 20.0mg/L or more, 25.0mg/L or more, 30.0mg/L or more, 35.0mg/L or more, 40.0mg/L or more, 45.0mg/L or more, 50.0mg/L It may be more than L, or 52.0 mg/L or more, and 70.0 mg/L or less, 60.0 mg/L or less, 50.0 mg/L or less, 40.0 mg/L or less, 30.0 mg/L or less , 20.0 mg/L or less, 15.0 mg/L or less, 10.0 mg/L or less, 7.0 mg/L or less, 5.0 mg/L or less, 3.0 mg/L or less, less than 1.0 mg/L, 0.9 mg/L or less, 0.8 mg/L or less, 0.7 mg/L or less, 0.6 mg/L or less, 0.5 mg/L or less, 0.4 mg/L or less, 0.3 mg/L or less, 0 It may be .2 mg/L or less, or 0.1 mg/
• the content of diacetyl is 1.0 mass ppb or more, 5.0 mass ppb or more, 7.0 mass ppb or more, based on the total amount (100 mass %) of the beer-taste beverage. It may be 0 mass ppb or more, 10.0 mass ppb or more, 15.0 mass ppb or more, 20.0 mass ppb or more, 25.0 mass ppb or more, 30.0 mass ppb or more, or 32.0 mass ppb or more.
• the content of aroma components of esters and higher alcohols can be adjusted by separately adding fragrances containing these aroma components, but if alcohol fermentation is involved in the manufacturing process, no fragrances are added or It may be adjusted by alcoholic fermentation along with the addition of fragrance.
• the content of aroma components of esters and higher alcohols when alcoholic fermentation is involved is determined by the addition of dilution water or carbonated water, the sugar composition and amino acid composition of the pre-fermentation solution before adding yeast, the concentration of sugar and amino acids, Original extract concentration of pre-fermentation liquid, yeast variety, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) ), cooling timing, etc. may be set and adjusted as appropriate.
• the beer-taste beverage according to one embodiment of the present invention may further contain an acidulant.
• the acidulant is not particularly limited as long as it has a sour taste, but examples include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta lactone, or their like. Salt is an example.
• At least one selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof is preferred, and tartaric acid, phosphoric acid, citric acid, lactic acid, At least one selected from acetic acid and salts thereof is more preferred, and at least one selected from tartaric acid, phosphoric acid, and lactic acid is even more preferred.
• These acidulants may be used alone or in combination of two or more.
• the beer-taste beverage according to one embodiment of the present invention may further contain salts.
• salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, Examples include disodium citrate and trisodium citrate. These salts may be used alone or in combination of two or more.
• the carbon dioxide gas contained in the beer-taste beverage according to one embodiment of the present invention may be obtained by using carbon dioxide gas contained in raw materials, or by dissolving it by mixing with carbonated water or adding carbon dioxide gas. It's okay. Note that the carbon dioxide gas generated in the fermentation process of the beer-taste beverage can be used as is, but carbonated water may be added as appropriate to adjust the amount of carbon dioxide gas.
• the carbon dioxide concentration of the beer-taste beverage according to one aspect of the present invention is preferably 0.30 (w/w)% or more, more preferably 0.35 (w/w)% or more, and even more preferably 0.40 (w/w)%. /w)% or more, more preferably 0.42 (w/w)% or more, even more preferably 0.45 (w/w)% or more, even more preferably 0.47 (w/w)% or more, Particularly preferably 0.50 (w/w)% or more, preferably 0.80 (w/w)% or less, more preferably 0.70 (w/w)% or less, still more preferably 0.
• the carbon dioxide concentration is measured by measuring the gas volume after adjusting the temperature of the beverage to 20°C by soaking the container containing the target beverage in a 20°C water tank for 30 minutes or more while shaking it occasionally. It can be measured using a device (eg, GVA-500 (manufactured by Kyoto Electronics Co., Ltd.)).
• the carbon dioxide pressure of the packaged beverage may be adjusted as appropriate within the range that provides the above carbon dioxide concentration, but may be 5.0 kg/cm 2 or less, It may be 4.5 kg/cm 2 or less, or 4.0 kg/cm 2 or less, or it may be 0.20 kg/cm 2 or more, 0.50 kg/cm 2 or more, or 1.0 kg/cm 2 or more. Note that any of these upper and lower limits may be combined; for example, the carbon dioxide pressure of the beverage is between 0.20 kg/ cm2 and 5.0 kg/ cm2 , and between 0.50 kg/ cm2 and 4.5 kg/cm2.
• gas pressure refers to gas pressure within a container, except in special cases. Pressure can be measured using a method well known to those skilled in the art, for example, fixing a sample at 20°C on a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, It can be measured by shaking the pointer and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.
• additives may be added to the beer-taste beverage according to one embodiment of the present invention, as necessary, as long as they do not impede the effects of the present invention.
• additives include colorants, foam-forming agents, fermentation accelerators, yeast extracts, protein-based substances such as peptide-containing substances, and seasonings such as amino acids.
• the coloring agent is used to give the beverage a beer-like color, and caramel coloring or the like can be used.
• Foam-forming agents are used to form beer-like foam in beverages or to maintain foam in beverages, and include saponin-based substances extracted from plants such as soybean saponin and Quillaja saponin, as well as plant-extracted saponin substances such as corn and soybeans.
• Proteins and peptide-containing substances such as collagen peptides, yeast extracts, emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysolecithin), etc. can be used as appropriate.
• the fermentation accelerator is used to promote fermentation by yeast, and for example, yeast extract, bran components such as rice and wheat, vitamins, mineral agents, etc. can be used alone or in combination.
• the beer-taste beverage of one embodiment of the present invention may be a packaged beverage packed in a container.
• Containers of any form and material may be used for packaged beverages, and examples of containers include bottles, cans, barrels, and PET bottles. However, from the viewpoint of ease of transportation, cans, Bottles or plastic bottles are preferred.
• the method for producing a beer-taste beverage includes a method having at least the following steps (I) to (III).
• the method for producing the fermented beer-taste beverage according to one aspect of the present invention includes a method that involves a fermentation process using yeast, such as the following steps (1) and (2). Examples include a method having the following.
• - Step (1) A step of obtaining a pre-fermentation liquid by performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment using various raw materials.
• - Step (2) A step of adding yeast to the pre-fermentation liquid and performing fermentation.
• the above steps (I) to (III), the content of saccharide (A1) and saccharide (A2), the content of T-VDK, the total The amount of polyphenol, bitterness value, and pH can be adjusted at any one or more of the following timings (i) to (iii). Further, if steps (I) to (III) and the above-mentioned adjustments can be performed simultaneously by performing steps (1) and (2), there is no need to perform these steps separately.
• step (2) Simultaneously with at least one of step (1) and step (2) ⁇ (ii): Between step (1) and step (2) ⁇ (iii): After step (2) below, Each step in the method for producing a fermented beer-taste beverage according to one embodiment of the present invention will be described.
• Step (1) is a step in which various raw materials are subjected to at least one of saccharification treatment, boiling treatment, and solid content removal treatment to obtain a pre-fermentation liquid.
• various raw materials including water and malt are put into a brewing kettle or a brewing tank, and enzymes such as amylase are added as necessary.
• various additives such as hops, preservatives, sweeteners, water-soluble dietary fibers, bittering agents or bittering agents, antioxidants, flavors, acidulants, and pigments may be added. These may be added before performing the saccharification treatment, may be added during the saccharification treatment, or may be added after the saccharification treatment is completed. Moreover, these may be added after fermentation in the next step.
• a mixture of various raw materials is heated to undergo saccharification treatment by saccharifying the starch of the raw materials.
• the temperature and time of the saccharification treatment should be determined by considering the type of malt used, the malt ratio, water and raw materials other than malt, the type and amount of enzymes used, and the concentration of raw wort extract in the final beverage. It is preferable to adjust it appropriately.
• the temperature of the saccharification treatment is 55 to 75°C
• the time of the saccharification treatment is 30 to 240 minutes, from the viewpoint of adjusting the sugar concentration and turbidity of the beer-taste beverage within the above-mentioned range. It is preferable that
• this saccharified liquid is preferably subjected to a boiling treatment.
• this boiling treatment when using hops, bittering agents, etc. as raw materials, it is preferable to add these. Hops, bittering agents, etc. may be added between the start of boiling of the saccharified liquid and before the end of boiling.
• the boiling process After the boiling process is completed, it is preferably transferred to a whirlpool and cooled to 0 to 23°C to form a cooling liquid, and then subjected to a process to remove solids such as coagulated proteins.
• a process to remove solids such as coagulated proteins.
• the concentration of the raw wort extract can be adjusted within the above range. In this way, a pre-fermentation liquid is obtained.
• filtration may be performed through a filter having a predetermined pore size (for example, pore size less than 30 ⁇ m).
• a pre-fermentation liquid may be prepared by adding hops, a bittering agent, etc. to malt extract and hot water, and boiling the mixture.
• hops when malt is not used, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants,
• a pre-fermentation liquid may be prepared by mixing a bittering agent, a flavoring agent, an acidulant, a pigment, etc. with warm water to prepare a liquid sugar solution, and then subjecting the liquid sugar solution to a boiling treatment. When using hops, they may be added before the boiling process, or between the start of boiling the liquid sugar solution and before the end of boiling.
• Step (2) is a step of adding yeast to the pre-fermentation liquid obtained in step (1) and performing fermentation.
• the yeast used in this step can be selected appropriately considering the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc. Top-fermenting yeast or bottom-fermenting yeast may be used. good.
• Yeast may be added to the raw material solution as a yeast suspension, or a slurry obtained by concentrating yeast by centrifugation or sedimentation may be added to the stock solution. Alternatively, after centrifugation, the supernatant may be completely removed and added.
• the amount of yeast added to the stock solution can be set as appropriate, and is, for example, about 5.0 ⁇ 10 6 cells/ml to 1.0 ⁇ 10 9 cells/ml.
• the fermentation conditions during fermentation can be set as appropriate, but from the viewpoint of adjusting the sugar concentration and alcohol content of the beer-taste beverage within the above range, it is preferable that the fermentation temperature is 5 to 25 ° C.
• the sugar concentration and alcohol content of beer-taste beverages can be adjusted by appropriately setting the type, amount, and timing of addition of polysaccharide-degrading enzymes such as transglucosidase.
• the temperature (increase or decrease) or pressure of the fermentation liquid may be changed.
• filtration treatment may be performed to remove yeast from the beer-taste beverage, or filtration treatment may not be performed. Furthermore, water and the various additives mentioned above may be added as necessary.
• Process (4) when producing a non-alcoholic fermented beer-taste beverage, it may be produced through a non-alcoholic fermentation process using yeast that does not produce alcohol. In this case, yeast that does not produce alcohol may be used in step (2). Furthermore, when producing a non-alcoholic fermented beer-taste beverage using yeast that produces alcohol, it is preferable to further perform steps (3) and (4) in addition to steps (1) and (2) above.
• - Step (3) A step of removing alcohol from the fermentation liquid after step (2).
• - Step (4) A step of adjusting the amount of carbon dioxide gas after step (3).
• the method of removing the alcohol produced by the fermentation step of step (2) is preferably a method of removing it by heat treatment.
• the conditions for the heat treatment the same conditions as in a general method for producing a non-alcoholic beer-taste beverage can be applied.
• alcohol content is removed from the solution, and carbon dioxide gas is also removed. Therefore, it is preferable to adjust the amount of carbon dioxide gas in step (4).
• the amount of carbon dioxide can be adjusted by mixing the solution after step (3) with carbonated water, or by directly adding carbon dioxide to the solution after step (3). You may.
• the thus obtained beer-taste beverage of one embodiment of the present invention is filled into a predetermined container and distributed on the market as a product.
• the method of packaging the beer-taste beverage is not particularly limited, and any method well-known to those skilled in the art can be used.
• the beer-taste beverage of the present invention is filled into a container and sealed.
• a container of any form or material may be used, and examples of containers include the containers described in "1.4 Contained Beverage".
• the method for producing a non-fermented beer-taste beverage may be any method that does not involve a fermentation process, such as the following steps (a) to (c). Examples include a method having the following. - Step (a): A step of obtaining a pre-beverage liquid by subjecting the raw material to at least one of saccharification treatment, boiling treatment, and solid content removal treatment. - Step (b): A step of cooling the pre-beverage liquid obtained in step (a) and adding carbon dioxide gas.
• Step (a) is the same as the step of obtaining a pre-fermentation liquid in step (1) in the above-mentioned "Method for producing fermented beer-taste beverage.”
• carbon dioxide gas may be added by mixing the pre-beverage solution obtained in step (a) with carbonated water, or by adding carbon dioxide gas to the stock solution of chilled beverage. May be added directly.
• additives such as preservatives, sweeteners, flavors, acidulants, and pigments may be added as necessary.
• Step (c) may be performed at least after step (a), and can be performed, for example, at any one or more of the following timings (I) to (III).
• spirits (distilled liquors) derived from the above-mentioned grains are preferred.
• the above steps (I) to (III), the content of saccharide (A1) and saccharide (A2), the content of T-VDK, The total amount of polyphenols, bitterness value, and pH can be adjusted at any one or more of the following timings (i) to (v). Further, if steps (I) to (III) and the above-mentioned adjustments can be performed simultaneously by performing steps (a) to (c), there is no need to perform these steps separately.
• the non-fermented beer-taste beverage thus obtained is filled into a predetermined container and distributed on the market as a product.
• the method for packaging the non-fermented beer-taste beverage is not particularly limited, and any method known to those skilled in the art can be used.
• the container filling process the non-fermented beer-taste beverage is filled into a container and sealed.
• containers of any form and material may be used, and examples of containers are as described above.
• a method for improving flavor of beer-taste beverage according to one embodiment of the present invention includes at least the following operations (I) to (III).
• - Operation (I) Operation to adjust the alcohol content to 5.0 (v/v)% or less.
• - Operation (III) Operation to adjust the linalool content to 140 ⁇ g/L or less.
• Operations (I) to (III) correspond to steps (I) to (III) in the above-mentioned method for producing a beer-taste beverage, respectively.
• the preferred ranges of alcohol content, saccharide (A) content, and linalool content, as well as various properties of beer-taste beverages, various components, and their contents, etc., are described in "1. Beer-taste beverages" above. It is as follows.
• the yeast was removed by filtration, and a beverage that was classified as beer under the Liquor Tax Act was produced.
• the set temperature and holding time of each temperature range when preparing the saccharified liquid, the amount of hops added, the fermentation temperature and fermentation time, etc. were set appropriately, and the alcohol content, T- The VDK content, total polyphenol amount, and bitterness value were each adjusted to the values shown in Tables 1 to 3.
• the contents of saccharides (A), (A1) and (A2), and the content of linalool may be determined as necessary. Saccharides corresponding to (A2) and linalool were added to adjust the values shown in Tables 1 to 3.
• the beverages prepared as described above had an external fermentation degree of 60% or more and less than 90%, and a carbohydrate content of more than 0.5 g/100 mL.
• the beverages prepared in Examples 1 to 23 had a texture and a crunchy feel suitable for a beer-taste drink, and suppressed the astringency, unripe odor, and cosmetic aroma that are unsuitable for a beer-taste drink.
• the beverages prepared in Comparative Examples 1 and 5 had poor drinking sensations suitable for beer-taste beverages.
• the beverages prepared in Comparative Examples 2, 3, 6, 7, 9, 11, and 13 are beverages with unripe odors that are unsuitable for beer-taste beverages, and Comparative Examples 4, 6, 8, 10, 12,
• the beverage prepared in No. 14 had a cosmetic aroma that was unsuitable for a beer-taste beverage.

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• 2022
  • 2022-03-31 JP JP2022060162A patent/JP7341279B1/ja active Active
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