Beer-taste beverage

Abstract

To provide a novel technique that can improve the sensation of graininess in beer-taste beverages.SOLUTION: A beer-taste beverage contains 9-decenoic acid and eugenol, with the 9-decenoic acid content of 100-2000 ppb and the eugenol content of 1-5000 ppb.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a beer-taste beverage. [Background technology]

[0002] Recently, various beer-taste beverages have been developed and provided in response to the diversifying tastes of consumers (e.g., Patent Document 1). In terms of flavor in particular, there is a demand for beer-taste beverages with novel taste sensations and flavors that differ from the flavors of conventional beer-taste beverages. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2016-19468 A Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a novel technique that can improve the grain flavor in beer-taste beverages. [Means for solving the problem]

[0005] The present inventors came up with the idea of ​​creating a beer-taste beverage with an improved grain flavor. The grain feel here refers to the taste and aroma sensation reminiscent of grains that is obtained when drinking a beer-flavored beverage, and specifically, the grain feel referred to in this specification relates to the grain feel and grain-like aftertaste felt before and immediately after drinking, as described below. In this specification, improvement of the graininess means that the graininess felt before and immediately after drinking becomes more pleasant, and the grain-like aftertaste is more strongly felt.

[0006] As a result of intensive research, the present inventors have found that the grain texture in a beer-taste beverage can be improved by adding specified amounts of 9-decenoic acid and eugenol, and have thus completed the present invention.

[0007] The gist of the present invention is as follows. [1] 9-decenoic acid, Contains eugenol, A beer-taste beverage, wherein the 9-decenoic acid content is 100 to 2000 ppb, and the eugenol content is 1 to 5000 ppb. [2] The beer-taste beverage according to [1], wherein the ratio of the eugenol content to the 9-decenoic acid content (eugenol content / 9-decenoic acid content) is 0.002 or more. [3] The beer-taste beverage according to [1] or [2], wherein the ratio of the eugenol content to the 9-decenoic acid content (eugenol content / 9-decenoic acid content) is 50 or less. [4] A beer-flavored beverage described in any one of [1] to [3], having an alcohol concentration of 6% by volume or less. [5] A beer-flavored beverage described in any one of [1] to [4], which is a fermented beverage. [6] A beer-flavored beverage described in any one of [1] to [4], which is a non-fermented beverage. [7] A beer-flavored beverage described in any one of [1] to [6], wherein the malt usage ratio is less than 50 w / v%. [8] A beer-flavored beverage as described in [7] that does not contain malt as an ingredient. [9] A beer-flavored beverage described in any one of [1] to [8], having a carbohydrate content of 1.5g / 100ml or less.

[10] A grain sensation improver for a beer-flavored beverage, comprising 9-decenoic acid and eugenol.

[11] A method for producing a beer-taste beverage, comprising: The production method includes, in a production process for the beer-taste beverage, adding 9-decenoic acid and eugenol such that the content of the 9-decenoic acid in the beer-taste beverage is 100 to 2000 ppb and the content of the eugenol is 1 to 5000 ppb.

[12] A method for improving the graininess of a beer-taste beverage, comprising the steps of: The method comprises incorporating 9-decenoic acid and eugenol in the beer-taste beverage during a production process thereof such that the content of 9-decenoic acid in the beer-taste beverage is 100 to 2000 ppb and the content of eugenol is 1 to 5000 ppb. Effect of the Invention

[0008] The present invention provides a novel technique that can improve the grain flavor in beer-taste beverages. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] One embodiment of the present invention will now be described in detail. The present embodiment relates to a beer-taste beverage. The beer-taste beverage of the present embodiment contains 9-decenoic acid and eugenol, with the 9-decenoic acid content being 100 to 2000 ppb and the eugenol content being 1 to 5000 ppb.

[0010] In this specification, a beer-taste beverage refers to an alcoholic or non-alcoholic beverage that has a fizz caused by carbon dioxide and has a flavor similar to or similar to that of beer. Note that whether or not a beverage falls under the category of a beer-taste beverage is not limited by its classification under the Liquor Tax Act, or the ingredients or amounts used.

[0011] The beer-taste beverage of this embodiment may be an alcoholic beverage containing alcohol such as ethanol, or may be a so-called non-alcoholic beverage under the Liquor Tax Act, which has an alcohol concentration of less than 1% by volume (in this specification, beverages with an alcohol concentration of 1% by volume or less will hereinafter be referred to as non-alcoholic). On the other hand, from the viewpoint of making the grainy flavor felt before and immediately after drinking more favorable and making it easier to feel a grain-like aftertaste, an alcohol concentration of 6% by volume or less is preferable.

[0012] 9-Decenoic acid is a type of straight-chain fatty acid and an unsaturated fatty acid with the CAS number 14436-32-9. Eugenol is a type of phenylpropanoid with the CAS number 97-53-0. From the viewpoint of palatability, the ratio of the eugenol content to the 9-decenoic acid content (eugenol content / 9-decenoic acid content) is preferably 0.002 or more. The ratio of the eugenol content to the 9-decenoic acid content (eugenol content / 9-decenoic acid content) is preferably 50 or less from the viewpoint of palatability. Also, from the viewpoint of palatability, it is more preferable that the eugenol content / 9-decenoic acid content is 0.002 or more and 50 or less, and that the 9-decenoic acid content is 1000 ppb or less and / or the eugenol content is 3000 ppb or less.

[0013] In the following explanation, a fermented beer-taste beverage will be used as an example of a beer-taste beverage. The fermented beer-flavored beverage is not particularly limited except that the 9-decenoic acid content is 100 to 2000 ppb and the eugenol content is 1 to 5000 ppb. For example, with the exception of these points, the fermented beer-flavored beverage can be produced by conventional methods. The alcohol concentration of the fermented beer-flavored beverage is not limited, and it may be an alcoholic beverage of 1.0% by volume or more, or a non-alcoholic beverage of less than 1.0% by volume. Specific examples include beer, happoshu, non-alcoholic beer, etc.

[0014] An example of the production process for a fermented beer-flavored beverage is shown below. A typical fermented beer-flavored beverage can be produced through the steps of brewing (preparation of fermented raw material liquid), fermentation, storage, and filtration. First, in the preparation process, a fermentation raw material liquid is prepared from one or more raw materials (fermentation raw materials) selected from the group consisting of grain raw materials and carbohydrate raw materials. Examples of grain raw materials include barley, wheat, and malt, rice, corn, beans such as soybeans, and potatoes, which may be in the form of syrup, extract, or crushed product. Examples of carbohydrate raw materials include sugars such as liquid sugar. Specifically, a mixture containing at least one of a grain raw material and a carbohydrate raw material and raw material water is first prepared and heated to saccharify the starch in the grain raw material, etc. The mixture may contain auxiliary materials other than the grain raw material, etc. and water. Examples of the auxiliary materials include dietary fiber, yeast extract, sweeteners, fruit juice, bittering agents, coloring agents, herbs, flavorings, etc. Furthermore, saccharifying enzymes such as α-amylase, glucoamylase, pullulanase, etc. and enzyme agents such as protease can be added as necessary.

[0015] The saccharification process is carried out using enzymes derived from the grain raw materials, etc., or enzymes added separately. The temperature and time during the saccharification process are appropriately adjusted taking into consideration the type of grain raw materials, etc. used, the ratio of the grain raw materials to the total fermentation raw materials, the type of enzymes added and the amount of the mixture, the quality of the desired fermented beer-taste beverage, etc. For example, the saccharification process can be carried out by a conventional method, such as by holding a mixture containing the grain raw materials, etc. at 35 to 70°C for 20 to 90 minutes.

[0016] The sugar liquid obtained after the saccharification treatment is boiled to prepare a broth (a boiled product of the sugar liquid). It is preferable to filter the sugar liquid before the boiling treatment, and to boil the obtained filtrate. Alternatively, instead of the filtrate of the sugar liquid, a mixture of malt extract and warm water may be used and boiled. The boiling method and conditions can be appropriately determined.

[0017] The addition of hops before or during the boiling process can impart a hop aroma and bitterness to the beer-taste beverage. As used herein, hops include dried hops. This concept includes frozen hops, freeze-dried hops, hop pellets, and hop extracts, as well as hop processed products such as low hops, hexahops, tetrahops, and iso-hop extracts. Furthermore, a fermented beer-flavored beverage having a desired flavor may be produced by adding herbs, etc., as appropriate before or during the boiling process. The amount of herbs, etc., added, the manner of addition (e.g., adding in several portions), and the boiling conditions can be determined as appropriate.

[0018] After the preparation step and before the fermentation step, it is preferable to remove dregs such as proteins generated by precipitation from the prepared broth. The removal of the dregs may be performed by any solid-liquid separation process, but generally, a tank called a whirlpool is used to remove the precipitate. The temperature of the broth at this time may be 15°C or higher, and generally, the temperature is about 50 to 90°C. The broth (filtrate) after removing the dregs is cooled to an appropriate fermentation temperature by a heat exchanger. This broth after removing the dregs becomes the fermentation raw material liquid.

[0019] Next, in the fermentation step, yeast is inoculated into the cooled fermentation raw material liquid to carry out fermentation. The cooled fermentation raw material liquid may be subjected to the fermentation step as it is, or may be subjected to the fermentation step after being adjusted to a desired extract concentration. The yeast used for fermentation is not particularly limited, and may be appropriately selected from yeasts normally used in the production of alcoholic beverages. Although top-fermenting yeast or bottom-fermenting yeast may be used, bottom-fermenting yeast is preferred because it is easily applicable to large-scale brewing equipment.

[0020] Furthermore, in the storage step, the obtained fermented liquid is aged in a storage tank and stored under low-temperature conditions of about 0°C for stabilization, and then in the filtration step, the aged fermented liquid is filtered to remove yeast and proteins insoluble in the temperature range, thereby obtaining a fermented beer-taste beverage. The filtration process may be any method capable of filtering out yeast, and examples of such filtration include diatomaceous earth filtration and filter filtration using a filter with an average pore size of about 0.4 to 0.6 μm. In addition, to obtain a desired alcohol concentration, an appropriate amount of water may be added before or after filtration to dilute the fermented beer-taste beverage. Note that the filtration step may be omitted in the fermented beer-taste beverage of this embodiment.

[0021] In addition, in a step subsequent to the yeast fermentation step, for example, by mixing with an alcohol-containing distilled liquid, a fermented beer-flavored beverage equivalent to liqueurs under the Liquor Tax Law can be produced. The alcohol-containing distilled liquid may be added before or after the addition of water to adjust the alcohol concentration. The alcohol-containing distilled liquid to be added is preferably barley spirits, since it can produce a fermented beer-flavored beverage with a more preferable barley flavor. The resulting fermented beer-taste beverage is typically packaged in containers such as bottles, cans, and barrels through a filling process.

[0022] The process for producing the beer-taste beverage of this embodiment that contains 9-decenoic acid and eugenol, with the 9-decenoic acid content being 100-2000 ppb and the eugenol content being 1-5000 ppb, is not particularly limited, and may involve, for example, adding or producing 9-decenoic acid and eugenol at any stage in the production process, for example, adding 9-decenoic acid and eugenol to the obtained fermented beer-taste beverage. Specifically, for example, before filling the obtained fermented beer-taste beverage into containers, 9-decenoic acid and eugenol may be added so that the concentrations are 100 to 2000 ppb of 9-decenoic acid and 1 to 5000 ppb of eugenol. 9-Decenoic acid and eugenol may be added as compounds alone or may be added to the beverage in the form of a composition, without any particular limitation.

[0023] The contents of 9-decenoic acid and eugenol in the beverage can be calculated from the raw materials used, or can be obtained, for example, by the following method.

[0024] For the content of 9-decenoic acid, see the Journal of the Science of Food and Agriculture (2020), 100 (1), 38 - can be measured using the GC / MS method described in.

[0025] The eugenol content can be measured by the following method using a gas chromatography mass spectrometer (manufactured by Agilent Technologies). Equipment used: 6890N / 5975B inertXL Column (DB-WAX φ0.25mm×30m, film thickness 0.25μm) Transport gas: Helium 1mL / min Temperature: Sample injection port 220°C, column 80°C (1 min hold) → 10°C / min temperature increase →200°C (held for 10min) Ion source temperature: 230℃ Ionization method: EI Set mass number: m / z 164,149 (eugenol) m / z 132,131 (cinnamaldehyde) m / z 71,81(menthol) Sample preparation: Weigh out 1 to 2 g of sample and dilute with water to 20 mL, then add 20 mL of diethyl ether and 8 g of sodium chloride, shake and leave to stand. Collect the diethyl ether layer and use it for measurement.

[0026] As described above, according to this embodiment, a novel technique can be provided that can improve the grain flavor in a beer-taste beverage. However, the present invention is not limited to this embodiment. For example, in this embodiment, a fermented beer-taste beverage has been described as an example of a beer-taste beverage, however, this is not limited to this, and the beer-taste beverage of the present invention may also be a non-fermented beer-taste beverage. A non-fermented beer-taste beverage refers to a beer-taste beverage produced without going through fermentation, for example, by mixing ingredients such as malt extract or other grain extract, acidulant, sweetener, and the like, and introducing carbon dioxide gas into the resulting mixture.

[0027] The non-fermented beer-taste beverage may be an alcoholic beverage or a non-alcoholic beverage. Specific examples of non-fermented beer-flavored beverages include beer-flavored beverages such as happoshu, low-alcohol sparkling beverages, and non-alcoholic beer. In addition, liqueurs obtained by mixing a beverage produced without a fermentation process with an alcohol-containing distillate and carbon dioxide gas may be used. The alcohol-containing distillate is a solution containing alcohol obtained by a distillation operation, and spirits and other beverages generally classified as distilled alcoholic beverages can be used.

[0028] The non-fermented beer-taste beverage also contains 9-decenoic acid and eugenol, and there are no particular limitations on the processing required to achieve a 9-decenoic acid content of 100 to 2000 ppb and a eugenol content of 1 to 5000 ppb, and 9-decenoic acid and eugenol may be added at any stage in the production process, etc. For example, 9-decenoic acid and eugenol may be mixed with the non-fermented beer-taste beverage before the resulting non-fermented beer-taste beverage is filled into containers.

[0029] Furthermore, the beer-taste beverage of the present invention can be made from grains, particularly malt or wheat such as barley, as an ingredient, but it can also be made from beverages that do not use malt as an ingredient. When malt is used, the usage ratio is preferably 50% by mass or less, from the viewpoint of making the grainy feeling felt before and immediately after drinking more preferable and making it easier to feel a grain-like aftertaste, and it is more preferable that malt is not used as a raw material. The malt usage ratio is the ratio (w / v%) of malt to all raw materials excluding water. The malt usage ratio can be calculated and obtained in accordance with the Liquor Tax Act and the Interpretation Notice on Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018.

[0030] In addition, the beer-taste beverage of the present invention may have a carbohydrate content of 1.5 g / 100 ml or less. In this specification, carbohydrate refers to carbohydrate based on the Nutrition Labeling Standard for Foods (Ministry of Health, Labour and Welfare Notification No. 176 of 2003). Specifically, carbohydrate refers to food excluding protein, lipid, dietary fiber, ash, moisture and alcohol. The amount of carbohydrate in a food is calculated by subtracting the amounts of protein, lipid, dietary fiber, ash, moisture and alcohol from the weight of the food. The amounts of protein, lipid, ash and moisture are measured by the method set forth in the Nutrition Labeling Standard. The amount of alcohol can be measured together with the amount of moisture. Specifically, the amount of protein is measured by the modified Dumas method for quantifying total nitrogen (protein), the amount of lipids is measured by the ether extraction method, the chloroform-methanol mixture extraction method, the Gerber method, the acid decomposition method or the Roese-Gottlieb method, the amount of ash is measured by the magnesium acetate addition ashing method, the direct ashing method or the sulfuric acid addition ashing method, and the amounts of water and alcohol are measured by the Karl Fischer method, the drying aid method, the reduced pressure heating drying method, the normal pressure heating drying method or the plastic film method. The carbohydrate content of a beer-taste beverage can be adjusted, for example, by known methods. Specifically, the desired carbohydrate content can be achieved by adjusting the amount of enzymes (particularly polysaccharidases) added in the production process, the types and amounts of raw materials used, etc.

[0031] Furthermore, the beverage according to this embodiment is a beer-taste beverage having a hop aroma, but it may not only contain hops as an ingredient, but may also be a beer-taste beverage containing a hop flavoring as an ingredient. The hop flavoring refers to a flavoring that contains, for example, linalool, humulene epoxide, citronellol, esters, etc., which are flavor components contained in hops, as main components and can impart a hop aroma by addition. For example, various commercially available hop flavorings can be used as appropriate as the hop flavoring. EXAMPLES

[0032] The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these.

[0033] [Test 1] Commercially available beer-flavored beverage (fermented beverage with 70% malt content, alcohol content: 5%, sugar content: 3.0 g / ml, gas pressure at 20°C: 2.3 kg / cm 2 ) was used as base solution 1 (sample 1-0). 9-Decenoic acid and eugenol were added to base liquid 1 to prepare the beer-taste beverages of Examples and Comparative Examples shown in Tables 1 to 3. Each beer-flavored beverage was evaluated on a 5-point scale for "desirability of the grain flavor felt before and immediately after drinking," "strength of the grain flavor aftertaste," and "taste." Specifically, for "the liking of the grain flavor felt before and immediately after drinking," the most favorable case was given a score of 5, and the least favorable case a score of 1. For "strength of the grain-like aftertaste," the strongest case was given a score of 5, and the weakest case a score of 1. For "taste," the most favorable case was given a score of 5, and the weakest case a score of 1. For "taste," the most favorable case as a beer-flavored beverage was given a score of 5, and the lowest case a score of 1. An improvement in the grain flavor was recognized when the evaluations of both the likability of the grain flavor felt before and immediately after drinking and the strength of the grain-like aftertaste were improved compared to the additive-free sample 1-0 (comparison example, control). For the sensory evaluation, a panel of three beer experts tasted each of the beer-flavored beverages of the Examples and Comparative Examples, and scored each item by consensus of the three experts. Here, the "grainy flavor felt before and immediately after drinking" refers to the taste and aroma reminiscent of grain that is felt relatively early in drinking a beer-flavored beverage. The grainy flavor felt before and immediately after drinking can also be described as a dry (not moist or not very moist) aroma reminiscent of roasted malt, for example. The term "grain-like aftertaste" refers to the taste or aroma that lingers after drinking (sensed in the mouth or nose after drinking) that is reminiscent of grains. Grain-like aftertaste can also be described as a taste or aroma with a soft (non-irritating or low) sweetness reminiscent of malt, for example. The commercially available beer-flavored beverage used as the base liquid contained 150 ppb of 9-decenoic acid and 0.65 ppb of eugenol. The results are shown in Tables 1 to 3.

[0034] [Table 1]

[0035] [Table 2]

[0036] [Table 3]

[0037] The beer-taste beverage of the example, which contained 9-decenoic acid and eugenol, with the 9-decenoic acid content being 100 to 2000 ppb and the eugenol content being 1 to 5000 ppb, had an improved graininess compared to the beer-taste beverage of the comparative example.

[0038] [Test 2] Beer-flavored beverage (non-fermented beverage without malt, alcohol content: 0%, sugar content: 0g / ml, gas pressure at 20°C: 2.3kg / cm 2 ) was used as base solution 2 (sample 4-1). 9-Decenoic acid and eugenol were added to base liquid 2 to prepare the beer-taste beverages of the Examples and Comparative Examples shown in Table 4. Sensory evaluation tests were then carried out in the same manner as in Test 1. The beer-flavored beverage used as the base liquid contained neither 9-decenoic acid nor eugenol. The results are shown in Table 4.

[0039] [Table 4]

[0040] In the case of a beer-flavored beverage that is a non-fermented beverage containing no malt and has an alcohol content of 0%, the beer-flavored beverage of the examples, which contains 9-decenoic acid and eugenol and has a 9-decenoic acid content of 100 to 2000 ppb and a eugenol content of 1 to 5000 ppb, had an improved graininess compared to the beer-flavored beverage of the comparative example.

Claims

1. 9-decenoic acid, Contains eugenol, A beer-taste beverage in which the ratio of the eugenol content to the 9-decenoic acid content (eugenol content / 9-decenoic acid content) is 0.002 or more.

2. 2. The beer-taste beverage according to claim 1, wherein the ratio of the eugenol content to the 9-decenoic acid content (eugenol content / 9-decenoic acid content) is 50 or less.

3. 2. The beer-taste beverage according to claim 1, wherein the alcohol concentration is 6% by volume or less.

4. 2. The beer-taste beverage according to claim 1, which is a fermented beverage.

5. 2. The beer-taste beverage according to claim 1, which is a non-fermented beverage.

6. 2. The beer-taste beverage according to claim 1, wherein the malt content is less than 50 w / v %.

7. 7. The beer-taste beverage according to claim 6, which does not contain malt as an ingredient.

8. 2. The beer-taste beverage according to claim 1, having a carbohydrate content of 1.5 g / 100 ml or less.

9. Contains 9-decenoic acid and eugenol, The grain texture improver for a beer-taste beverage has a ratio of the eugenol content to the 9-decenoic acid content (eugenol content / 9-decenoic acid content) of 0.002 or more.

10. A method for producing a beer-taste beverage, comprising: The production method includes incorporating 9-decenoic acid and eugenol in the production process of the beer-taste beverage so that the ratio of the eugenol content to the 9-decenoic acid content (eugenol content / 9-decenoic acid content) is 0.002 or higher.

11. A method for improving the graininess of a beer-taste beverage, comprising: The method comprises incorporating 9-decenoic acid and eugenol in the production process of the beer-taste beverage so that the ratio of the eugenol content to the 9-decenoic acid content (eugenol content / 9-decenoic acid content) is 0.002 or higher.