Beer-flavored fermented alcoholic beverage and method for producing the same

Abstract

To provide a beer-flavored fermented alcoholic beverage with a reduced thick sensation on a tongue.SOLUTION: A beer-flavored fermented alcoholic beverage has a γ-butyrolactone content of 250 ppb or less in the beverage, with a maltol content of 350 ppb or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a beer-flavored fermented alcoholic beverage and a method for producing the same. [Background technology]

[0002] In recent years, with the rise in health consciousness, the need for beer-flavored beverages with reduced sugar content has been expanding. In beer and beer-based beverages with reduced sugar content, the sugar content is reduced to the minimum possible extent by fermentation. As a result, the taste is flat and the aftertaste is hard to drink. The problem is that they are easily affected by Summary of the Invention

[0003] The present inventors have demonstrated that maltol and γ-butyrolactone are effective in the production of beer-flavored fermented alcoholic beverages. By adjusting the concentration of tons to a specified range, the thick feeling felt on the tongue is reduced. The present invention is based on this finding.

[0004] Therefore, the present invention provides a beer-flavored fermented alcohol with a reduced thick feeling on the tongue. A beverage and a method for producing the same are provided.

[0005] The present invention includes the following inventions. (1) The concentration of gamma-butyrolactone in the beverage is 250 ppb or less, and the concentration of maltol is A beer-flavored fermented alcoholic beverage having an alcohol content of 350 ppb or less. (2) The bean according to (1) above, wherein the sugar concentration in the beverage is 1.0 g / 100 mL or less. A fermented alcoholic beverage with a sweet flavour. (3) The beer according to (1) or (2), wherein the malt usage ratio is 50 to 100% by mass. A fermented alcoholic beverage with a sweet flavour. (4) The bead according to any one of (1) to (3) above, wherein the alcohol concentration is more than 2% by volume. A fermented alcoholic beverage with a sweet flavour. (5) A method for producing a beer-flavored fermented alcoholic beverage, comprising: The concentration of tons is adjusted to 250 ppb or less, and the concentration of maltol is adjusted to 350 ppb or less. The way it is done. (6) The sugar concentration in the beverage is adjusted to 1.0 g / 100 mL or less, as described in (5) above. How to. (7) The method according to (5) or (6) above, wherein the malt usage ratio is 50 to 100% by mass. . (8) Any of the above (5) to (7), in which the alcohol concentration in the beverage is adjusted to more than 2% by volume. The method according to any one of the preceding claims. (9) To reduce the thick feeling felt on the tongue in a beer-flavored fermented alcoholic beverage The method includes adjusting the concentration of gamma-butyrolactone in the beverage to 250 ppb or less, and The method includes adjusting the concentration of the alcohol to 350 ppb or less.

[0006] According to the present invention, a beer-flavored fermented alcoholic beverage has a thick texture felt on the tongue. This makes it possible to reduce the difference in taste from the beginning of drinking to after swallowing. Therefore, the taste of the beverage does not feel flat, and the aftertaste is not noticeable. It is possible to reduce the difficulty of drinking.

[0007] The beer-flavored fermented alcoholic beverage of the present invention has a low maltol and γ-butyrolactone content. The concentration of beer in the beer-flavored fermented alcoholic beverage is within a specified range. During the production of this product, the concentrations of maltol and γ-butyrolactone can be adjusted. The specific means for adjusting the concentrations of maltol and γ-butyrolactone is not particularly limited. Instead, for example, the addition of maltol or γ-butyrolactone, maltol or γ- Increase or decrease in the amount of raw materials containing butyrolactone, maltol or γ-butyrolactone The amount of raw material used in the final product may increase or decrease, and maltol or gamma fermentation may occur. -Adjusting the concentration of substances that are converted to butyrolactone, etc.

[0008] In the present invention, the term "beer-flavored fermented alcoholic beverage" refers to beer (containing malt and hops) beer) or beer, an alcoholic beverage obtained by fermentation with beer yeast using beer as a raw material In the present invention, "fermented alcohol" refers to a fermented alcoholic beverage having a flavor similar to that of alcohol. "Alcoholic beverages" are alcoholic beverages that are fermented by yeast using carbon sources, nitrogen sources, and water as ingredients. The beer-flavored fermented alcoholic beverage of the present invention is a fermented alcohol (ethanol)-containing beverage. The alcoholic beverage may also be one in which the alcohol (ethanol) concentration is subsequently adjusted. The beer-flavored fermented alcoholic beverage is preferably hopped. The beer-flavored fermented alcoholic beverage of the present invention is a fermented beverage to which a beer-flavored aroma has been imparted. It also means a fermented malt beverage, i.e. a beverage that uses at least malt as an ingredient. Such fermented malt beverages include beer, happoshu, and liqueurs (for example, under the Liquor Tax Law, Liqueur (sparkling) (1) (a type of beverage classified as "sparkling liqueur"), etc., preferably beer. The beer-flavored fermented alcoholic beverage of the present invention preferably has a malt content of 0% by mass or more. 100% by mass or less, more preferably 25% by mass or more and 100% by mass or less, and even more preferably The amount of 50% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 95% by mass or less The "malt content ratio" is based on the Liquor Tax Act, which came into force on April 1, 2018, and This means a value calculated in accordance with the Interpretation Notice of Alcohol-related Administrative Laws and Regulations.

[0009] In the present invention, the term "thickness felt on the tongue" refers to the feeling of thickness felt on the tongue when drinking the beverage. It means a sticky, heavy and / or sweet feeling on the palate that lingers in your mouth. do.

[0010] In the present invention, the unit "ppm" is synonymous with "mg / L" and "ppb" is The unit is synonymous with "μg / L."

[0011] The concentration of γ-butyrolactone in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 2 It is 80 ppb or less, preferably 250 ppb or less, and more preferably 230 ppb or less. , more preferably 200 ppb or less, more preferably 180 ppb or less, and even more preferably The concentration of γ-butyrolactone in beer-flavored fermented alcoholic beverages is set at 150 ppb or less. The lower limit of the concentration of fluorine is not particularly limited as long as the effect of the present invention is exhibited. pb, for example 12 ppb, preferably 35 ppb, more preferably 40 ppb, more preferably 50 ppb. γ-Butyrolactone is derived from the raw material. It may be added separately from the plant raw material, and may be added during fermentation. The concentration of γ-butyrolactone may be determined, for example, by the composition of the raw material. It can be controlled by controlling the fermentation conditions, etc.

[0012] The concentration of maltol in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 380ppm. b or less, preferably 350 ppb or less, more preferably 330 ppb or less, and Preferably, the concentration is 300 ppb or less, more preferably, 270 ppb or less, and even more preferably, 2 50 ppb or less, more preferably 200 ppb or less, even more preferably 180 ppb or less The amount of malt in beer-flavored fermented alcoholic beverages is preferably 150 ppb or less. The lower limit of the lutol concentration is not particularly limited as long as the effects of the present invention are exhibited. It may be 0 ppb, for example, 2 ppb, preferably 5 ppb, and more preferably The concentration of maltol is preferably 25 ppb, more preferably 50 ppb. It may be added separately from the plant raw material, and may be produced by fermentation. The concentration of maltol can vary depending on, for example, the composition of the raw material and the fermentation conditions. It can be controlled by controlling the above.

[0013] Quantification of γ-butyrolactone and maltol in beer-flavored fermented alcoholic beverages This can be done by GC / MS analysis. Specifically, this GC / MS analysis is as follows: First, the aroma components in the beer-flavored fermented beverage are extracted using a C18 solid-phase extraction column. The quantitative determination was performed by the internal standard method, and the internal standard was borneol. ) is used to add 50 ppb to the analytical sample. To do this, a calibration curve must be constructed based on measurements of several control samples with known concentrations. The conditions for GC / MS analysis can be as follows:

[0014] [Table 1]

[0015] The alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is not particularly limited. However, it is preferably 1% by volume (v / v%) or more, and more preferably 1% by volume (v / v%) or more. % by volume (v / v%), more preferably 2% by volume (v / v%) or more, and even more preferably More preferably, the content is more than 2% by volume (v / v%), and even more preferably, the content is more than 3% by volume (v / v%). More preferably, it is more than 3% by volume (v / v%), even more preferably 3.5% by volume or more, and even more preferably 1.5% by volume or more. The alcohol concentration of the beer-flavored fermented alcoholic beverage is preferably 4% by volume or more. The upper limit of the volume ratio is not particularly limited as long as the effects of the present invention are achieved. For example, the upper limit of the volume ratio may be 20. %, preferably 10% by volume, and more preferably 7% by volume. According to the present invention, the alcohol concentration in the beer-flavored fermented alcoholic beverage is preferably two-fold. More preferably, the content is more than 10% by volume, more preferably 3 to 10% by volume, and even more preferably 3 to 10% by volume. According to another embodiment of the present invention, the amount of the compound is preferably 3 to 5% by volume. The alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is preferably 4 to 10 volume percent. The alcohol content in the beer-flavored fermented alcoholic beverage is preferably 4 to 7 volume %. The concentration of cholesteryl can be measured by a known method. Specifically, the method described by the National Tax Agency of Japan is This is based on the "BCOJ Beer Analysis Method 8.3.6 Alcolyzer Method" established by the can.

[0016] According to a preferred embodiment of the present invention, the beer-flavored fermented alcoholic beverage of the present invention is The content of the beverage is reduced compared to normal. There are efforts to reduce the sugar content in the production of beer-flavored fermented alcoholic beverages. This means that the low-sugar beer-flavored fermented alcoholic beverage The specific value of the carbohydrate concentration is not particularly limited, but for example, 1.5 g / 100 ml L or less, preferably less than 1.5 g / 100 mL, and more preferably less than 1.1 g / 100 mL. More preferably, the concentration is 1.0 g / 100 mL or less, and even more preferably, the concentration is 1.0 g / 100 mL or less. L, more preferably 0.5 g / 100 mL or less, and even more preferably 0.5 g / 10 In one embodiment, the low sugar beer flavor fermentation alcohol may be less than 0 mL. The sugar concentration in the beverage is 0.4 g / mL or less.

[0017] The carbohydrate concentration can be measured by a known method. Calculation method excluding protein, fat, ash and dietary fiber (Food labeling standards ( In accordance with the Food and Nutrition Table No. 139 of March 30, 2015 (see attached analytical method for nutritional components, etc.) This can be done.

[0018] The beer-flavored fermented alcoholic beverage of the present invention can be a carbonated beverage. The pressure can be adjusted as desired. For example, it is set to 0.05 to 0.4 MPa (at 20°C). The pressure can be adjusted within a range of 100 psi (gas pressure at the

[0019] The beer-flavored fermented alcoholic beverage of the present invention has a pH of, for example, 2.0 to 5.0, preferably The pH of the beverage can be adjusted to be 2.3 to 4.8, more preferably 2.9 to 4.8. H is a commercially available pH meter (e.g., HORIBA Scientific benchtop pH meter, This can be easily measured using a fluorine-containing fluoride analyzer (manufactured by Horiba Advanced Techno Co., Ltd.).

[0020] The beer-flavored fermented alcoholic beverage of the present invention is preferably provided as a packaged beverage. The container used for the beer-flavored fermented alcoholic beverage of the present invention is a container that is generally used for filling beverages. Any container that can be used for transportation is acceptable, such as metal cans, barrels, plastic bottles (e.g., PET Examples of containers include bottles, cups, paper containers, jars, pouches, etc., but metal cans and barrels are preferred. The container may be a container, a plastic bottle (e.g., a PET bottle), or a jar.

[0021] According to one embodiment of the present invention, the beer-flavored fermented alcoholic beverage of the present invention comprises Except for the concentration adjustment of γ-butyrolactone and maltol, it is a normal beer-flavored fermented alcohol. The beverage can be produced according to a method for producing the beverage. A typical method for producing the beverage can be, for example, at least The present invention relates to a method for fermenting a pre-fermentation liquid containing water and malt, i.e., a method for fermenting a pre-fermentation liquid containing water and malt, The wort (pre-fermentation liquid) thus prepared is added with fermentation beer yeast to carry out fermentation, and then the yeast is allowed to ferment if desired. For example, the fermented liquid is stored at low temperature and then the yeast is removed by a filtration process.

[0022] In the process for producing the beer-flavored fermented alcoholic beverage of the present invention, hops (hops) are added at any step. The amount of hops added is typically determined by the fermentation process. The concentration can be adjusted to 0.1 to 5 g / L relative to the volume of the pre-fermentation liquid in the step. The concentration can be preferably 0.1 to 2 g / L, and more preferably 0.2 to 1.5 g / L. .

[0023] In the present invention, in addition to malt, hops and water, rice, corn, koryan, potatoes, Starch, sugar (e.g., liquid sugar), fruit, coriander, and other auxiliary ingredients stipulated by the Liquor Tax Law, Protein decomposition products, nitrogen sources such as yeast extract, pigments, foaming and foam retention improvers, water quality regulators, fermentation Other additives such as brewing aids can be used as brewing ingredients. (For example, ungerminated barley (including extracts), ungerminated wheat (including extracts)) ) may be used as a brewing ingredient.

[0024] According to another aspect of the present invention, in a beer-flavored fermented alcoholic beverage, A method for reducing thickening is provided, the method comprising the steps of: and adjusting the concentration of maltol to the above-mentioned numerical range. EXAMPLES

[0025] The present invention will be described in detail based on the following examples, but the present invention is not limited to these examples. It is not.

[0026] Example 1: γ-butyrolactone concentration and malt content in beer-flavored fermented alcoholic beverages Relationship between alcohol concentration and flavor In this example, a commercially available beer-flavored fermented alcoholic beverage and a test-brewed beer were used as a base. As a taste test, samples with adjusted concentrations of γ-butyrolactone and maltol were prepared. The gamma-butyrolactone concentration in the beer-flavored fermented alcoholic beverage was then measured by sensory evaluation. The relationship between maltol concentration and flavor was also investigated.

[0027] (1) Preparation of tasting samples Tasting samples of beer-flavored fermented alcoholic beverages were prepared according to the following procedure.

[0028] (a) Preparation of commercial product-based tasting samples A commercially available beer-flavored fermented alcoholic beverage (malt content less than 25%) was diluted and mixed with Add sugar and alcohol for alcoholic beverages (Daiichi Alcohol Co., Ltd., alcohol concentration 95%) By doing so, the sugar content is reduced to 0.4g / 100mL or 1.0g / 100mL, and the alcohol content is reduced to 0.4g / 100mL or 1.0g / 100mL. A base beverage with a 5% (v / v) concentration of γ-butyl ether was prepared. Tasting samples were prepared by adding lactone and maltol to the concentrations shown in the table below. did.

[0029] (b) Preparation of tasting samples based on the brewed product In the test brewing of beer, barley malt was used as the main ingredient (malt ratio 60%). For saccharification, an enzyme preparation mainly consisting of glucoamylase is used, and the temperature and time of saccharification are adjusted. The wort was then filtered to obtain the wort. The resulting wort was mixed with hops and assimilable sugars. Sugar was added and boiled at 100°C. The wort was then left to stand to separate the coagulated protein (triglyceride). After separating the tubes, the mixture was cooled to obtain a pre-fermentation liquid. Bottom-fermenting yeast was added to the pre-fermentation liquid. The fermented liquid was then stored at low temperature for fermentation. The fermentation was stopped and filtered to obtain a clear, beer-flavored fermented alcoholic beverage.

[0030] The resulting beer-flavored fermented alcoholic beverage is diluted, and the missing sugar and alcoholic beverage raw material alkanol are added. By adding alcohol (Daiichi Alcohol Co., Ltd., alcohol concentration 95%), the sugar content is 0. 4g / 100mL or 1.0g / 100mL, alcohol (ethanol) concentration 5% (v A base beverage containing γ-butyrolactone and maltitol was added to the base beverage. The samples were prepared by adding the abovementioned components to the concentrations shown in the table below.

[0031] (c) Alcohol (ethanol) concentration, sugar and γ-butyrolactone in the tasting sample and maltol concentration measurement The alcohol (ethanol) concentration, sugar and gamma-butyrolactone content of each beverage in the examples The concentrations of lactone and maltol were measured according to the following methods.

[0032] The alcohol concentration in each beverage in the examples is based on the BCOJ Beverage Standards set by the National Tax Agency of Japan. The measurements were performed in accordance with "Alcolyzer Method, 8.3.6"

[0033] The sugar concentration in each beverage in the examples is based on the "Food Labeling Standards" established by the Consumer Affairs Agency of Japan. Based on the "Attachment to the Food and Nutrition Table No. 139 of March 30, 2015, Analysis Methods for Nutritional Components, etc." Based on this, the moisture, protein, fat, ash, and dietary fiber content are calculated from the mass of the beverage to be measured. The mass of each fiber was measured by removing it.

[0034] The quantitative determination of γ-butyrolactone and maltol in each beverage in the examples was performed using GC / MS. Specifically, the aroma components in the beverage were first separated using a C18 solid-phase extraction column. The analytical sample obtained was subjected to GC / MS. Borneol was used and added to the analytical sample to a concentration of 50 ppb. The conditions are as shown in Table 2 below.

[0035] [Table 2]

[0036] (2) Sensory evaluation of tasting samples The tasting samples obtained in (1) above were subjected to sensory evaluation by a trained panel of five people. The evaluation items for the sensory evaluation were "strength of flavor at the beginning of drinking" and "sensation on the tongue at the end of drinking." The specific evaluation criteria for each are shown below. a. Strength of flavor at first sip: Evaluate on a 5-point scale from 1 (weak) to 3 (medium) to 5 (strong). Price. b. Feeling of fullness on the tongue after drinking: 5 levels from 1 (weak) to 3 (medium) to 5 (strong) Evaluated with a score of.

[0037] Table 3 below shows the concentrations of γ-butyrolactone and maltol, and the alcohol content of the samples. The results of the sensory evaluation are shown in Table 1. Scores are presented as mean and standard deviation.

[0038] [Table 3]

[0039] In the sensory evaluation, test group 10 (sugar concentration 0.4g / 100mL, γ-butyrolactone) The scores for the two samples (300 ppb maltol and 400 ppb) were fixed at 5.0.

[0040] From the evaluation results of the commercially available base sample shown in Table 3, the carbohydrate concentration was 0.4 g / 100 ml. γ-butyrolactone concentration 250, regardless of whether it is 1.0 g / 100 mL or 1.0 g / 100 mL When the concentration of maltol is less than 350 ppb and the concentration of alcohol is less than 350 ppb, the taste is not strong enough at the beginning of drinking. It is clear that the feeling of heaviness on the tongue after drinking is reduced. Furthermore, it is preferable that the concentration of γ-butyrolactone is 50 ppb or more. It was considered desirable for the concentration of the ion to be 50 ppb or more. The same effect was observed in the base samples of the brewed products.

Claims

1. A beer-flavored fermented alcoholic beverage, the malt usage ratio being 50 to 100 mass%, the carbohydrate concentration being 1.5 g / 100 mL or less, the alcohol concentration being more than 3 volume% and 7 volume% or less, the gamma-butyrolactone concentration in the beverage being 50 ppb or more, and the maltol concentration being 50 ppb or more.

2. A beer-flavored fermented alcoholic beverage as described in claim 1, wherein the concentration of gamma-butyrolactone in the beverage is 50 to 630 ppb.

3. A beer-flavored fermented alcoholic beverage as described in claim 1, wherein the concentration of maltol in the beverage is 50 to 1,526 ppb.

4. The beer-flavored fermented alcoholic beverage according to claim 1 , wherein the concentration of carbohydrates in the beverage is 1.0 g / 100 mL or less.

5. A beer-flavored fermented alcoholic beverage as described in claim 1, wherein the carbohydrate concentration in the beverage is 0.5 g / 100 mL or less.

6. A method for producing a beer-flavored fermented alcoholic beverage having a malt usage ratio of 50 to 100% by mass, wherein the concentration of gamma-butyrolactone in the beverage is adjusted to 50 ppb or more, the concentration of maltol is adjusted to 50 ppb or more, the concentration of carbohydrates is adjusted to 1.5 g / 100 mL or less, and the alcohol concentration is adjusted to more than 3 vol.% and not more than 7 vol.%.

7. The method according to claim 6, wherein the concentration of gamma-butyrolactone in the beverage is adjusted to 50 to 630 ppb.

8. The method described in claim 6, wherein the concentration of maltol in the beverage is adjusted to 50 to 1526 ppb.

9. The method according to claim 6, wherein the concentration of carbohydrate in the beverage is adjusted to 1.0 g / 100 mL or less.

10. The method described in claim 6, wherein the carbohydrate concentration in the beverage is adjusted to 0.5 g / 100 mL or less.

11. A method for enhancing the intensity of flavor at the beginning of drinking a beer-flavored fermented alcoholic beverage having a malt usage ratio of 50 to 100 mass%, a carbohydrate concentration of 1.5 g / 100 mL or less, and an alcohol concentration of more than 3 volume% and not more than 7 volume%, wherein the concentration of gamma-butyrolactone in the beverage is adjusted to 50 ppb or more, and the concentration of maltol is adjusted to 50 ppb or more.

12. The method according to claim 11, wherein the concentration of gamma-butyrolactone in the beverage is adjusted to 50 to 630 ppb.

13. The method described in claim 11, wherein the concentration of maltol in the beverage is adjusted to 50 to 1526 ppb.

14. The method described in claim 11, wherein the concentration of carbohydrates in the beverage is 1.0 g / 100 mL or less.

15. The method described in claim 11, wherein the concentration of carbohydrates in the beverage is 0.5 g / 100 mL or less.