Beer-flavored beverage, method for manufacturing a beer-flavored beverage, and method for improving the flavor of a beer-flavored beverage.

Abstract

To provide a beer-taste beverage to which a fragrant green flavor is imparted and enhanced, a method of producing the beer-taste beverage, and a method of improving the flavor of the beer-taste beverage.SOLUTION: A beer-taste beverage according to the present invention contains 25.0 ppb or more of vanillin and 6.0 ppb or more of dihydroactinidiolide. A method of producing a beer-taste beverage according to the present invention includes a step of setting the content of vanillin to 25.0 ppb or more and the content of dihydroactinidiolide to 6.0 ppb or more. The method of improving the flavor of a beer-taste beverage according to the present invention is a method of improving the flavor of a beer-taste beverage by imparting and enhancing a fragrant green flavor, and includes a step of setting the content of vanillin to 25.0 ppb or more and the content of dihydroactinidiolide to 6.0 ppb or more.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] 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.

Background Art

[0002] In order to meet the diverse preferences of consumers, many types of beer-taste beverages and their production methods have been proposed.

[0003] For example, Patent Document 1 discloses a beer-taste beverage having a sugar concentration of 1.5 g / 100 mL or less and satisfying at least one of the following conditions: a bitterness value of the beer-taste beverage of 18 BUs or more and a color degree of the beer-taste beverage of 7 EBC or more.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] The invention according to Patent Document 1 aims to provide a beer-taste beverage having an excellent balance between the strength of the impact when drunk and the ease of drinking, and is an invention focusing on the bitterness value and the color degree.

[0006] On the other hand, the present inventors have considered providing consumers with a beer-taste beverage having flavor characteristics that have never existed before, in accordance with the diverse preferences of consumers for beer-taste beverages. The inventors considered that if they could impart and enhance a flavor that is not only green, like that of plants, but also savory without detracting from the beer's flavor (referred to as "savory green flavor"), they could significantly differentiate the flavor from that of conventional beer-flavored beverages.

[0007] Therefore, the object of the present invention is to provide a beer-flavored beverage with an enhanced, savory green flavor, a method for producing a beer-flavored beverage, and a method for improving the flavor of a beer-flavored beverage. [Means for solving the problem]

[0008] The aforementioned problem can be solved by the following means. (1) The vanillin content is 35.0 to 150.0 ppb, and the dihydroactinide content is 13.0 to 60.0 ppb. It is a fermented beverage made using malt. Beer-flavored beverage. (2) The beer-flavored beverage described in paragraph 1 above, which contains alcohol. ( 3 This process includes setting the vanillin content to 35.0-150.0 ppb and the dihydroactinide content to 13.0-60.0 ppb. It is a fermented beverage made using malt. A method for manufacturing beer-flavored beverages. ( 4 ) It is a fermented beverage made using malt. A method for enhancing the flavor of a beer-flavored beverage, which imparts and enhances a savory green flavor, comprising the step of setting the vanillin content to 35.0 to 150.0 ppb and the dihydroactinidiolide content to 13.0 to 60.0 ppb. [Effects of the Invention]

[0009] The beer-flavored beverage according to the present invention is enhanced with a savory, green aroma. The method for producing a beer-flavored beverage according to the present invention can produce a beer-flavored beverage that has been enhanced with a savory, green aroma. The method for improving the flavor of a beer-flavored beverage according to the present invention can impart and enhance a savory, green flavor to the beer-flavored beverage. [Brief explanation of the drawing]

[0010] [Figure 1] This is a graph showing the evaluation results for samples 1-1 to 1-6. [Figure 2] This is a graph showing the evaluation results for samples 2-1 to 2-6. [Modes for carrying out the invention]

[0011] The following describes the beer-flavored beverage, the method for producing the beer-flavored beverage, and the method for improving the flavor of the beer-flavored beverage according to the present invention (this embodiment).

[0012] [Beer-flavored beverage] The beer-flavored beverage according to this embodiment is a beverage in which the vanillin content is above a predetermined value and the dihydroactinidiolide content is above a predetermined value. Here, beer-flavored beverages, also called beer-like beverages, are beverages that have a beer-like flavor or aroma, or in other words, beverages that are prepared to have a beer-like flavor or aroma. Examples of beer-flavored beverages include those classified as "sparkling alcoholic beverages" (beer, sparkling sake, and other sparkling alcoholic beverages) as defined in the Liquor Tax Act (promulgated on June 20, 2018 (Law No. 59 of 2018)). Other sparkling alcoholic beverages include "other brewed alcoholic beverages (sparkling) (1)" and "liqueurs (sparkling) (2)". In addition, beer-flavored beverages can also include beverages and soft drinks (such as non-alcoholic beer-flavored beverages) that do not belong to the sparkling alcoholic beverages defined in the Liquor Tax Act, as long as they have a beer-like flavor or aroma. The following describes each element that constitutes the beer-flavored beverage according to this embodiment.

[0013] (Vanillin) Vanillin is a compound belonging to vanilloids represented by the chemical formula C8H8O3 and is known to be the main component of the sweet fragrance of vanilla. And the present inventors have surprisingly found that vanillin, which is known to exhibit a sweet fragrance, and dihydroactinidiolide described below, when contained in a beer-taste beverage, impart and enhance a "fragrant green fragrance".

[0014] The content of vanillin is preferably 25.0 ppb or more, more preferably 28.8 ppb or more, 30.0 ppb or more, 35.0 ppb or more, 38.8 ppb or more, 50.0 ppb or more, 60.0 ppb or more, 68.8 ppb or more, 80.0 ppb or more, 100.0 ppb or more, 110.0 ppb or more, 118.8 ppb or more. When the content of vanillin is at a predetermined value or more, in combination with the fragrance of dihydroactinidiolide described below, a fragrant green fragrance can be imparted and enhanced. The content of vanillin is preferably 200.0 ppb or less, more preferably 180.0 ppb or less, 150.0 ppb or less, 130.0 ppb or less, 120.0 ppb or less. By the content of vanillin being at a predetermined value or less, it is possible to avoid a situation where the sweet smell is too strong and the overall evaluation deteriorates. In this specification, the unit "ppb" is synonymous with "μg / L".

[0015] The content of vanillin in a beer-taste beverage can be measured, for example, by extracting a sample with an organic solvent and then injecting the organic layer into gas chromatography (GC-MS).

[0016] (Dihydroactinidiolide) Dihydroactinidiolide is a kind of volatile terpene represented by the chemical formula C 11 H 16 O2. Furthermore, the inventors have discovered that, surprisingly, when this dihydroactinidiolide and the aforementioned vanillin are included in a beer-flavored beverage, they impart and enhance a "savory green flavor."

[0017] The dihydroactinidiolide content is preferably 6.0 ppb or higher, and more preferably 8.0 ppb or higher, 10.0 ppb or higher, 10.3 ppb or higher, 13.0 ppb or higher, 15.3 ppb or higher, 18.0 ppb or higher, 20.0 ppb or higher, 23.0 ppb or higher, 25.0 ppb or higher, and 25.3 ppb or higher. By having a dihydroactinidiolide content above a predetermined value, it is possible to impart and enhance a savory green flavor in combination with the vanillin flavor mentioned above. The dihydroactinidiolide content is preferably 150.0 ppb or less, and more preferably 110.0 ppb or less, 105.3 ppb or less, 100.0 ppb or less, 80.0 ppb or less, 60.0 ppb or less, 55.3 ppb or less, and 30.0 ppb or less. By keeping the dihydroactinidiolide content below the specified value, it is possible to avoid situations where the grassy taste is too strong, resulting in a poor overall evaluation.

[0018] The dihydroactinideolide content in beer-flavored beverages can be measured, for example, by extracting the sample with an organic solvent and then injecting the organic layer into gas chromatography-MS.

[0019] (malt ratio) The malt ratio, in detail, is the ratio of the weight of malt to the total weight of ingredients other than water and hops used in the production of beer-flavored beverages. Malt is made by germinating and roasting barley, and then removing the roots. Barley can be barley, wheat, rye, oats, etc., but barley is preferred.

[0020] The malt ratio of the beer-flavored beverage according to this embodiment is not particularly limited, but for example, it is as follows: The malt ratio can be, for example, 100% (by weight) or less, less than 100%, 75% or less, 71% or less, less than 50%, less than 25%, 23% or less, or 1% or more, 10% or more, 15% or more, or 20% or more.

[0021] (Alcohol content) The alcohol content of the beer-flavored beverage according to this embodiment is not particularly limited, but may be, for example, less than 1% (v / v%), preferably 1% (v / v%) or more, 3% or more, 4% or more, 5% or more, 15% or less, 10% or less, 9% or less, 8% or less, and 6% or less.

[0022] The alcohol content of the beer-flavored beverage according to this embodiment may be the value of a beverage obtained by fermenting barley-derived raw materials, but it may also be adjusted by adding distilled alcohol as appropriate, or, in the case of a blend without fermentation, it may be adjusted by adding distilled alcohol alone. Examples of distilled alcohol include various spirits such as shochu, brandy, vodka, and whiskey, as well as raw material alcohols. Distilled alcohol may be used alone or in combination of two or more types. In this specification, "spirits" refers to distilled alcoholic beverages, and may differ from the definition of spirits under the Liquor Tax Act. In this specification, unless otherwise specified, "alcohol" refers to ethanol. The alcohol content of beer-flavored beverages can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3-4 Alcohol content of sake (vibrating densimeter method).

[0023] (Effervescent) The beer-flavored beverage according to this embodiment is preferably effervescent. Furthermore, the gas pressure of the beer-flavored beverage according to this embodiment at 20°C is not particularly limited, but for example, 2.0 kg / cm². 2 More than 2.2kg / cm 2 That is all, 5.0 kg / cm³ 2 Below, 4.0kg / cm 2 Below, 3.0kg / cm2 The following applies. Furthermore, the gas pressure of beer-flavored beverages can be measured, for example, based on the National Tax Agency's prescribed analytical method (Instruction) 8-3 Gas Pressure.

[0024] (others) The beer-flavored beverage according to this embodiment may contain sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, etc. (hereinafter referred to as "additives" as appropriate), which are normally added to beverages, as long as the desired effects of the present invention are not inhibited. Of course, it may not contain any of these. Examples of sweeteners include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. As acidulants, for example, adipic acid, citric acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, phosphoric acid, etc. As salts, for example, sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, etc. As dietary fiber, for example, indigestible dextrin, indigestible glucan, pectin, polydextrose, guar gum hydrolysate, etc. Furthermore, the aforementioned raw materials can be those that are generally available on the market.

[0025] (Bottled beer-flavored beverage) The beer-flavored beverage according to this embodiment can be provided in various containers. By filling the beer-flavored beverage into various containers, deterioration of quality due to long-term storage can be effectively prevented. Any airtight container is acceptable, and metal containers (such as aluminum or steel cans or barrels) can be used. Glass containers and PET bottles can also be used. There are no particular limitations on the capacity of the container, and any currently available containers can be used. However, metal containers are preferred because they completely block out gases, moisture, and light, and can maintain stable quality at room temperature for extended periods.

[0026] As described above, the beer-flavored beverage according to this embodiment is given and enhanced with a savory green aroma.

[0027] [Manufacturing method for beer-flavored beverages] Next, a method for producing a beer-flavored beverage according to this embodiment will be described. The method for producing a beer-flavored beverage according to this embodiment includes steps to set the vanillin content to a predetermined value or higher and the dihydroactinide content to a predetermined value or higher. More specifically, the method for producing a beer-flavored beverage according to this embodiment includes a pre-fermentation step, a fermentation step, and a post-fermentation step.

[0028] (Pre-fermentation process) In the pre-fermentation process, malt, barley, sugars, enzymes, various additives, and auxiliary ingredients are mixed as appropriate to saccharify the raw materials and obtain a saccharified liquid. Then, the saccharified liquid is filtered as appropriate to obtain wort, to which hops are added as appropriate, and boiling and cooling are performed to prepare the pre-fermentation liquid. However, the timing of adding hops can be selected as appropriate and is not limited to this.

[0029] The pre-fermentation liquid prepared in the pre-fermentation process is not particularly limited as long as it contains a barley-derived raw material (malt, barley, or their extracts) that serves as a nitrogen source and carbon source that yeast can utilize. The nitrogen source and carbon source are not particularly limited as long as they are usable by yeast. A nitrogen source usable by yeast is, for example, at least one of the amino acids and peptides contained in the barley-derived raw material. A carbon source usable by yeast is, for example, sugars added in the aforementioned pre-fermentation process or sugars contained in the barley-derived raw material.

[0030] The malt used in the pre-fermentation process is made by germinating and drying barley and then removing the roots. The barley used in the pre-fermentation process is barley that has not been germinated. The barley can be barley, wheat, rye, oats, etc., but barley is preferred. Furthermore, the malt ratio can be controlled by adjusting the amount of malt used in the raw materials.

[0031] The auxiliary ingredients used in the pre-fermentation process include the items listed in each item of Article 4, Paragraph 2 of the Enforcement Regulations of the Liquor Tax Act (promulgated on March 31, 2018 (Ministry of Finance Ordinance No. 19 of 2018)), as well as fruits (including dried or boiled fruits or concentrated fruit juice).

[0032] The hops used in the pre-fermentation process are not particularly limited and may include, for example, dried hops, hop pellets, hop extract, hop cones (fruits), or processed hop products such as raw hops, hexahops, tetrahops, or isopropyl hop extract.

[0033] (Fermentation process) The fermentation process involves adding yeast to the pre-fermentation liquid and carrying out alcoholic fermentation. In this embodiment, for example, yeast is added to the pre-fermentation liquid, which has been pre-adjusted to a temperature within a predetermined range (for example, 0 to 40°C), to prepare the fermentation liquid, and then fermentation is carried out.

[0034] In the fermentation process, further maturation may be performed. Maturation is carried out by maintaining the fermented liquid after fermentation at a predetermined temperature for a predetermined time. This maturation allows insoluble matter in the fermented liquid to settle, removing turbidity and improving the flavor.

[0035] In this way, the fermentation process yields a post-fermentation liquid containing ethanol produced by yeast and various other components. The concentration of ethanol (alcohol content) in the post-fermentation liquid can be, for example, 1-20%.

[0036] (Post-fermentation process) The post-fermentation process involves subjecting the post-fermentation liquid to predetermined treatments to ultimately obtain a beer-flavored beverage. Examples of post-fermentation processes include filtration of the post-fermentation liquid obtained during the fermentation process (so-called primary filtration). This primary filtration removes insoluble solids and yeast from the post-fermentation liquid. Furthermore, microfiltration of the post-fermentation liquid (so-called secondary filtration) may also be performed in the post-fermentation process. Secondary filtration removes unwanted bacteria and any remaining yeast from the post-fermentation liquid. Alternatively, the post-fermentation liquid may be sterilized by heating. Primary filtration, secondary filtration, and heating in the post-fermentation process can be carried out using general equipment used in the production of beer-flavored beverages. Furthermore, the post-fermentation process also includes the step of filling the containers mentioned above.

[0037] The following methods can be used to ensure that the vanillin and dihydroactinidiolide content in the beer-flavored beverage obtained through the post-fermentation process is above a predetermined value (or within a predetermined range). For example, the content of vanillin and dihydroactinide can be controlled by adding these components (or raw materials such as fragrances containing these components) during the pre-fermentation and post-fermentation processes (especially the post-fermentation process). Furthermore, the vanillin and dihydroactinidiolide content can be controlled by adding a vanillin-containing adjunct or a dihydroactinidiolide-containing adjunct to the pre-fermentation liquid. It is preferable that the dihydroactinidiolide content be adjusted using ingredients other than malt and hops.

[0038] Furthermore, the beer-flavored beverage according to this embodiment can also be manufactured without undergoing a fermentation process. In other words, the beer-flavored beverage according to this embodiment may be manufactured as a non-fermented beverage. In this case, the method for producing a beer-flavored beverage according to this embodiment includes a blending step (mixing step) in which raw materials such as water, vanillin, dihydroactinidiolide, additives, malt extract, and distilled alcohol are appropriately added to a mixing tank, and a post-processing step in which filtration, sterilization, addition of carbon dioxide, and filling into containers are performed.

[0039] As described above, the method for producing a beer-flavored beverage according to this embodiment can produce a beer-flavored beverage that has been enhanced with a savory green aroma.

[0040] [Methods to improve the flavor of beer-flavored beverages] Next, a method for improving the flavor of a beer-flavored beverage according to this embodiment will be described. The method for improving the flavor of a beer-flavored beverage according to this embodiment is a method for imparting and enhancing a savory green flavor to a beer-flavored beverage, and includes the steps of setting the vanillin content to a predetermined value or higher and the dihydroactinidiolide content to a predetermined value or higher. The amounts of each component are the same as those described above for "beer-flavored beverages."

[0041] As described above, the method for improving the flavor of a beer-flavored beverage according to this embodiment can impart and enhance a savory, green flavor to the beer-flavored beverage. [Examples]

[0042] Next, the present invention will be described by illustrating examples of embodiments that satisfy the requirements of the present invention and comparative examples that do not.

[0043] [Preparing the sample] For samples 1-1 to 1-6 and 2-1 to 2-6, the beer was produced through a typical fermentation process (beer is a fermented beverage, alcohol content: 5v / v%, gas pressure at 20°C: 2.2 kg / cm²). 2 The base liquid used was: malt ratio: 100%, hops: hop pellets (added entirely at the start of wort boiling), yeast: bottom-fermented brewer's yeast. Then, vanillin and dihydroactinidiolide were added in appropriate amounts to the base solution to prepare the samples shown in Tables 1 and 2. Note that for Sample 1-1, dihydroactinidiolide was not added to the base solution, and for Sample 2-1, vanillin was not added to the base solution.

[0044] Furthermore, since only trace amounts of vanillin and dihydroactinidiolide were added during sample preparation, the malt ratio, alcohol content, and gas pressure of each sample can be determined to be the same as those of the base liquid.

[0045] [Exam Content] For each sample produced using the method described above, four selected panelists with discriminatory ability independently assigned scores on a 6-point scale from 0 to 5 for "sweet smell," "grassy green," "savory green flavor," and "overall evaluation," according to the evaluation criteria below, and the average score was calculated. Each evaluation was conducted by tasting each sample.

[0046] (Sweet scent: Evaluation criteria) For evaluating sweet scents, a scale of 5 points was used, with 0 points being the lowest, and 5 points being the lowest, where no sweet scent was detected at all. Regarding the evaluation of sweet aroma, a higher score indicates an overly strong sweet aroma, making it unsuitable as a flavor profile for beer-flavored beverages. Therefore, a lower score is preferable.

[0047] The "sweet smell" refers to the aroma perceived while drinking the sample, and is thought to be primarily due to vanillin.

[0048] (Unclear green: Evaluation criteria) For the evaluation of the grassy green flavor, a score of 5 was given for cases where the grassy green flavor was strongly felt, and a score of 0 was given for cases where the grassy green flavor was not felt at all, resulting in a rating of 6. Regarding the evaluation of the grassy green taste, a higher score indicates that the grassy taste is too strong, disrupting the balance of flavors in the beer-flavored beverage. Therefore, a lower score is preferable.

[0049] The "grassy, ​​green flavor" is a flavor perceived while drinking the sample, and is thought to be mainly derived from dihydroactinidiolide.

[0050] (Fragrant green: Evaluation criteria) For the evaluation of the fragrant green flavor, a score of 5 was given for "a strong fragrant green flavor," and a score of 0 was given for "no fragrant green flavor at all." Regarding the evaluation of the fragrant green flavor, a higher score indicates that it is enhanced and therefore desirable.

[0051] The "fragrant green aroma" refers to the aroma perceived while drinking the sample, a green aroma reminiscent of the fresh green leaves of plants, and a roasted green aroma that complements the flavor of the beer.

[0052] (Overall rating: Evaluation criteria) For the overall evaluation, a score of 5 was given for "good overall balance of flavor and aroma of the beer-flavored beverage," and a score of 0 was given for "poor overall balance of flavor and aroma of the beer-flavored beverage," with a total of 6 points. Furthermore, regarding the overall evaluation, a higher score indicates a more favorable outcome.

[0053] Furthermore, the "overall flavor balance of a beer-flavored beverage" will be rated poorly if, for example, the flavor balance is disrupted by a strong presence of a particular ingredient.

[0054] The tables and diagrams show the evaluation results for each sample.

[0055] [Table 1]

[0056] [Table 2]

[0057] (Review of results) Samples 1-1 to 1-6 show the results of varying the content of dihydroactinidiolide while keeping the vanillin content constant. Upon reviewing the results of these samples, it was confirmed that when vanillin was contained within a predetermined range and the dihydroactinidiolide content was above a predetermined value, the "fragrant green" score was 2.5 points or higher (preferably 3.0 points or higher, more preferably 3.5 points or higher). Furthermore, among these samples, it was confirmed that samples 1-3 to 1-5 (especially samples 1-3 and 1-4) received high scores for "fragrant green" and "overall evaluation."

[0058] Furthermore, as can be seen in Figure 1, the score for "grassy green" increases linearly as the dihydroactinidiolide content increases, and it was confirmed that the overall score decreases slightly when the dihydroactinidiolide content is too high.

[0059] Samples 2-1 to 2-6 show the results of varying the vanillin content while keeping the dihydroactinidiolide content constant. Upon reviewing the results of these samples, it was confirmed that when the vanillin content was above a predetermined value while containing dihydroactinidiolide within a predetermined range, the "fragrant green" score was 2.5 points or higher (preferably 3.0 points or higher, more preferably 3.5 points or higher). Furthermore, among these samples, it was confirmed that samples 2-3 to 2-5 (especially samples 2-4 and 2-5) received high scores for "fragrant green" and "overall evaluation."

[0060] Furthermore, as can be seen in Figure 2, the score for "sweet scent" increases linearly as the vanillin content increases, and it was confirmed that the overall score decreases slightly when the vanillin content is too high.

Claims

1. The vanillin content is 35.0 to 150.0 ppb, and the dihydroactinidiolide content is 13.0 to 60.0 ppb, A beer-flavored beverage that is a fermented drink made using malt.

2. A beer-flavored beverage according to claim 1, containing alcohol.

3. A method for producing a beer-flavored beverage, which is a fermented beverage using malt, comprising a step of setting the vanillin content to 35.0 to 150.0 ppb and the dihydroactinidiolide content to 13.0 to 60.0 ppb.

4. A method for enhancing the flavor of a beer-flavored beverage, which is a fermented beverage using malt, by imparting and enhancing a savory green flavor, A method for improving the flavor of a beer-flavored beverage, comprising the step of setting the vanillin content to 35.0 to 150.0 ppb and the dihydroactinidiolide content to 13.0 to 60.0 ppb.

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