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

Abstract

To provide a beer-flavored fermented alcoholic beverage with reduced stinging sourness.SOLUTION: A beer-flavored fermented alcoholic beverage comprises ethanol and 1-propanol. The ratio of the 1-propanol concentration (mg / L) to the ethanol concentration (v / v%) in the beverage is 2-10.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, the growing health consciousness has led to a demand for beer-flavored beverages with reduced sugar content. However, beer and beer-based beverages with reduced sugar content often have a weaker taste and aroma, which can lead to a strong husky flavor and sharp sourness derived from malt.

[0003] Conventional methods for increasing flavor intensity include increasing the bitterness value (BU) or adding aroma components from hops, but increasing the BU disrupts the balance of the overall flavor, while adding aroma components from hops results in a monotonous impression. Summary of the Invention

[0004] The present inventors have found that the sharp sourness of a beer-flavored fermented alcoholic beverage can be reduced by adjusting the ratio of the alcohol (ethyl alcohol) concentration to the 1-propanol concentration within a predetermined range. The present invention is based on this finding.

[0005] Therefore, the present invention provides a beer-flavored fermented alcoholic beverage having a reduced stinging sourness and a method for producing the same.

[0006] The present invention includes the following inventions. (1) A beer-flavored fermented alcoholic beverage in which the ratio of 1-propanol concentration (mg / L) to ethanol concentration (v / v%) in the beverage [1-propanol concentration (mg / L) / ethanol concentration (v / v%)] is 2 to 10. (2) A beer-flavored fermented alcoholic beverage according to (1), in which the ratio of the 1-propanol concentration (mg / L) to the ethanol concentration (v / v%) in the beverage [1-propanol concentration (mg / L) / ethanol concentration (v / v%)] is 2.5 to 5. (3) A beer-flavored fermented alcoholic beverage according to (1) or (2) above, in which the carbohydrate concentration in the beverage is 0.5 g / 100 mL or less. (4) The beer-flavored fermented alcoholic beverage according to any one of (1) to (3) above, wherein the malt usage ratio is 50 to 100 mass %. (5) The beer-flavored fermented alcoholic beverage according to any one of (1) to (4) above, having an alcohol concentration of more than 3% by volume. (6) A method for producing a beer-flavored fermented alcoholic beverage, in which the ratio of the 1-propanol concentration (mg / L) to the ethanol concentration (v / v%) in the beverage [1-propanol concentration (mg / L) / ethanol concentration (v / v%)] is adjusted to 2 to 10. (7) The method according to (6) above, wherein the carbohydrate concentration in the beverage is adjusted to 0.5 g / 100 mL or less. (8) The method according to (6) or (7) above, wherein the ratio of malt used is 50 to 100% by mass. (9) The method according to any one of (6) to (8) above, wherein the alcohol concentration in the beverage is adjusted to more than 3% by volume. (10) A method for reducing the sourness of a beer-flavored fermented alcoholic beverage, the method comprising adjusting the ratio of the 1-propanol concentration (mg / L) to the ethanol concentration (v / v%) in the beverage [1-propanol concentration (mg / L) / ethanol concentration (v / v%)] to 2 to 10. (11) A method for reducing a husky feeling in a beer-flavored fermented alcoholic beverage, the method comprising adjusting the ratio of the 1-propanol concentration (mg / L) to the ethanol concentration (v / v%) in the beverage [1-propanol concentration (mg / L) / ethanol concentration (v / v%)] to 2 to 10.

[0007] According to the present invention, it is possible to reduce the sharp sourness of a beer-flavored fermented alcoholic beverage. Also, according to the present invention, it is possible to reduce the husky taste derived from malt in a beer-flavored fermented alcoholic beverage.

[0008] The beer-flavored fermented alcoholic beverage of the present invention has a ratio of 1-propanol concentration (mg / L) to ethanol concentration (v / v%) in the beverage [1-propanol concentration (mg / L) / ethanol concentration (v / v%)] within a predetermined range. Such a beer-flavored fermented alcoholic beverage can be obtained by adjusting the concentrations of 1-propanol and ethanol during its production. Specific means for adjusting the concentrations of these substances are not particularly limited, and examples include adding these substances, increasing or decreasing the amount of raw materials containing these substances used, increasing or decreasing the amount of raw materials that produce these substances in the final product, and adjusting the concentrations of substances that are converted to these substances by fermentation with yeast.

[0009] In the present invention, the term "beer-flavored fermented alcoholic beverage" refers to beer (an alcoholic beverage obtained by fermenting malt and hops as raw materials with brewer's yeast) or a fermented alcoholic beverage having a flavor similar to that of beer. In the present invention, the term "fermented alcoholic beverage" refers to an alcohol (ethanol)-containing beverage fermented by yeast using a carbon source, a nitrogen source, water, and the like as raw materials. The beer-flavored fermented alcoholic beverage of the present invention may be an alcoholic beverage in which the alcohol (ethanol) concentration has been adjusted after fermentation. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented beverage to which a hop aroma has been imparted by using hops as a raw material. The beer-flavored fermented alcoholic beverage of the present invention preferably refers to a fermented malt beverage, i.e., a beverage using at least malt as a raw material. Such fermented malt beverages include beer, happoshu, and liqueur (e.g., beverages classified as "liqueur (sparkling) (1)" under the Liquor Tax Law), and preferably beer. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented malt beverage having a malt usage ratio 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.

[0010] In the present invention, the term "sour taste" refers to a sharp sour taste felt when drinking a beer-based beverage. Such a sour taste tends to become gradually more pronounced as the sugar content of the beer-based beverage decreases. In addition, in the present invention, the term "husk taste" refers to a grain-like aroma or taste accompanied by an astringent taste, a rough taste, and a powdery aftertaste.

[0011] In the present invention, the unit "ppm" is synonymous with "mg / L", and the unit "ppb" is synonymous with "μg / L".

[0012] The ratio of the 1-propanol concentration (mg / L) to the ethanol concentration (v / v%) in the beer-flavored fermented alcoholic beverage of the present invention [1-propanol concentration (mg / L) / ethanol concentration (v / v%)] is, for example, 2 to 10, preferably 2 to 9.5, more preferably 2 to 9, even more preferably 2 to 8.5, even more preferably 2 to 8, even more preferably 2 to 7.5, even more preferably 2 to 7, even more preferably 2 to 6.5, even more preferably 2 to 6, even more preferably 2 to 5.5, and even more preferably 2 to 5. According to another embodiment of the present invention, the ratio of the 1-propanol concentration (mg / L) to the ethanol concentration (v / v%) in the beer-flavored fermented alcoholic beverage of the present invention [1-propanol concentration (mg / L) / ethanol concentration (v / v%)] is, for example, 2.5 to 10, preferably 2.5 to 9.5, more preferably 2.5 to 9, even more preferably 2.5 to 8.5, even more preferably 2.5 to 8, even more preferably 2.5 to 7.5, even more preferably 2.5 to 7, even more preferably 2.5 to 6.5, even more preferably 2.5 to 6, even more preferably 2.5 to 5.5, and even more preferably 2.5 to 5.

[0013] The lower limit of the 1-propanol concentration in the beer-flavored fermented alcoholic beverage of the present invention is not particularly limited, but is preferably 5 mg / L, more preferably 7.5 mg / L, even more preferably 10 mg / L, even more preferably 12.5 mg / L, even more preferably 14 mg / L, even more preferably 16 mg / L, and even more preferably 17.5 mg / L. The upper limit of the 1-propanol concentration in the beer-flavored fermented alcoholic beverage of the present invention is not particularly limited, but is preferably 100 mg / L, more preferably 90 mg / L, even more preferably 70 mg / L, even more preferably 60 mg / L, even more preferably 50 mg / L, even more preferably 35 mg / L, even more preferably 30 mg / L, and even more preferably 25 mg / L. 1-propanol may be derived from the raw material, may be added separately from the plant raw material, or may be produced by fermentation. The concentration of 1-propanol can be controlled, for example, by controlling the composition of the raw material and the fermentation conditions.

[0014] The amount of 1-propanol in a beer-flavored fermented alcoholic beverage can be determined by gas chromatography (GC) with an FID detector. This GC analysis can be performed, for example, as follows. First, 10 ml of ice-cooled beverage is transferred to a headspace sample bottle, to which 1 ml of internal standard solution is added, and the bottle is sealed. As the internal standard solution, n-butanol diluted to 200 mg / L with ethanol can be used. The sealed headspace sample bottle is kept warm at 40°C for 10 minutes using a headspace autosampler, and the gas phase is then injected into a gas chromatograph. The 1-propanol concentration can be calculated from a calibration curve that has been prepared in advance based on the peak area of ​​the chromatogram. The calibration curve can be prepared by subjecting a standard solution of 1-propanol that has been stepwise diluted with 4% ethanol to GC analysis in the same manner as the measurement of the beverage. The GC analysis conditions can be in accordance with Table 1 below.

[0015] [Table 1]

[0016] The alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is not particularly limited, but is preferably 1% by volume (v / v%) or more, more preferably more than 1% by volume (v / v%), even more preferably 2% by volume (v / v%) or more, even more preferably more than 2% by volume (v / v%), even more preferably 3% by volume (v / v%) or more, even more preferably more than 3% by volume (v / v%), even more preferably 3.5% by volume or more, even more preferably 4% by volume or more. The upper limit of the alcohol concentration of the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are exhibited, but is, for example, 20% by volume, preferably 10% by volume, more preferably 7% by volume. According to one embodiment of the present invention, the alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is preferably more than 3% by volume and less than 10% by volume, more preferably more than 3% by volume and less than 7% by volume, even more preferably 4 to 7% by volume. The alcohol concentration in a beer-flavored fermented alcoholic beverage can be measured by a known method, specifically, based on "BCOJ Beer Analysis Method 8.3.6 Alcolyzer Method" established by the National Tax Agency of Japan.

[0017] According to a preferred embodiment of the present invention, the beer-flavored fermented alcoholic beverage of the present invention is a beverage with a sugar content lower than normal. This "lower than normal" means that the sugar content is reduced when producing the beer-flavored fermented alcoholic beverage. The specific sugar concentration value in such a low-sugar beer-flavored fermented alcoholic beverage is not particularly limited, but can be, for example, 1.5 g / 100 mL or less, preferably less than 1.5 g / 100 mL, more preferably 1.1 g / 100 mL or less, even more preferably 1.0 g / 100 mL or less, even more preferably less than 1.0 g / 100 mL, even more preferably 0.5 g / 100 mL or less, even more preferably less than 0.5 g / 100 mL. In one embodiment, the sugar concentration in the low-sugar beer-flavored fermented alcoholic beverage is 0.4 g / mL or less.

[0018] The carbohydrate concentration can be measured by known methods, and can be calculated by subtracting the amounts of moisture, protein, lipids, ash and dietary fiber from the mass of the sample (see Food Labeling Standards (March 30, 2015, Food and Nutrition Table No. 139), Appendix, Analytical Methods for Nutritional Components, etc.).

[0019] The beer-flavored fermented alcoholic beverage of the present invention can be a carbonated beverage. The carbon dioxide pressure can be adjusted appropriately according to preference, for example, within the range of 0.05 to 0.4 MPa (gas pressure at 20° C.).

[0020] The pH of the beer-flavored fermented alcoholic beverage of the present invention can be adjusted to, for example, 2.0 to 5.0, preferably 2.3 to 4.8, and more preferably 2.9 to 4.8. The pH of the beverage can be easily measured using a commercially available pH meter (for example, HORIBA Scientific tabletop pH meter, manufactured by HORIBA Advanced Techno Co., Ltd.).

[0021] 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 may be any container normally used for filling beverages, such as a metal can, a barrel container, a plastic bottle (e.g., a PET bottle, a cup), a paper container, a bottle, a pouch container, etc., with a metal can, a barrel container, a plastic bottle (e.g., a PET bottle), or a bottle being preferred.

[0022] According to one embodiment of the present invention, the beer-flavored fermented alcoholic beverage of the present invention can be produced according to a conventional method for producing a beer-flavored fermented alcoholic beverage, except for adjusting the concentration of 1-propanol and the alcohol content (ethanol concentration) in the beverage. Conventional production methods include, for example, a method of fermenting a pre-fermentation liquid containing at least water and malt, that is, a method of adding fermentation yeast to wort (pre-fermentation liquid) prepared from brewing raw materials such as malt to perform fermentation, storing the fermented liquid at low temperature as desired, and then removing the yeast by a filtration process.

[0023] In the process for producing the beer-flavored fermented alcoholic beverage of the present invention, hops (including processed hop products) can be added in any step. The amount of hops added can be typically adjusted to 0.1 to 5 g / L, preferably 0.1 to 2 g / L, more preferably 0.2 to 1.5 g / L, relative to the volume of the pre-fermentation liquid in the fermentation step.

[0024] In the present invention, in addition to malt, hops, and water, other brewing raw materials can be used, such as rice, corn, sorghum, potato, starch, sugars (e.g., liquid sugar), fruit, coriander, and other auxiliary raw materials specified by the Liquor Tax Law, as well as other additives such as protein hydrolysates, nitrogen sources such as yeast extract, colorants, foaming and foam retention improvers, water quality regulators, and fermentation aids. In addition, ungerminated wheat and barley (e.g., ungerminated barley (including extract-formed barley), ungerminated wheat (including extract-formed barley)) can also be used as a brewing raw material.

[0025] According to another aspect of the present invention, there is provided a method for reducing the sourness sensation in a beer-flavored fermented alcoholic beverage, the method comprising adjusting the ratio of the 1-propanol concentration (mg / L) to the ethanol concentration (v / v%) in the beverage [1-propanol concentration (mg / L) / ethanol concentration (v / v%)] to the above-mentioned numerical range.

[0026] According to another aspect of the present invention, there is provided a method for reducing the husky feeling in a beer-flavored fermented alcoholic beverage, the method comprising adjusting the ratio of the 1-propanol concentration (mg / L) to the ethanol concentration (v / v%) in the beverage [1-propanol concentration (mg / L) / ethanol concentration (v / v%)] to the above-mentioned numerical range. EXAMPLES

[0027] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0028] Example 1: Relationship between 1-propanol concentration, alcohol content and flavor in beer-flavored fermented alcoholic beverages In this example, tasting samples were prepared by adjusting the 1-propanol concentration and alcohol content (ethanol concentration) based on the test-brewed beer, and sensory evaluation was conducted to investigate the relationship between the 1-propanol concentration and alcohol content and the flavor in a beer-flavored fermented alcoholic beverage.

[0029] (1) Preparation of tasting samples Tasting samples of beer-flavored fermented alcoholic beverages were prepared according to the following procedure.

[0030] In the production of the beer-flavored fermented alcoholic beverage of this example, barley malt was used as the main raw material (malt usage ratio 60%). For saccharification, an enzyme preparation mainly containing glucoamylase was used, and the saccharification temperature and time were adjusted, followed by filtration to obtain wort. Hops and liquid sugar mainly containing assimilable sugar were added to the obtained wort, and the mixture was boiled at 100°C. The wort was then left to stand to separate the coagulated protein (trube), and then cooled to obtain a pre-fermentation liquid. Bottom fermenting yeast was added to the obtained pre-fermentation liquid, and main fermentation and post-fermentation were carried out to obtain a fermentation liquid. The resulting fermented liquid was stored at low temperature to stop the fermentation, and then filtered to obtain a clear, beer-flavored fermented alcoholic beverage.

[0031] The obtained beer-flavored fermented alcoholic beverage was diluted, and the missing carbohydrate (sucrose) and alcohol for alcoholic beverages (Daiichi Alcohol Co., Ltd., alcohol concentration 95%) were added to prepare base beverages with carbohydrate 0.4g / 100mL and alcohol (ethanol) concentrations of 4, 5, and 7% (v / v). 1-propanol was added to the base beverage so that the concentration of 1-propanol was the value in the table below, to prepare a tasting sample. The alcohol (ethanol) concentration, carbohydrate concentration, and 1-propanol concentration in each beverage in the examples were measured according to the following methods.

[0032] The alcohol concentration in each beverage in the examples was measured in accordance with the "BCOJ Beer Analysis Method 8.3.6 Alcolyzer Method" established by the National Tax Agency of Japan.

[0033] The carbohydrate concentration in each beverage in the examples was measured by subtracting the mass of water, protein, lipids, ash, and dietary fiber from the mass of the beverage to be measured, based on the "Food Labeling Standards (March 30, 2015, Food Labeling Table No. 139) Annex: Analytical Methods for Nutritional Components, etc." established by the Consumer Affairs Agency of Japan.

[0034] The concentration of 1-propanol in each beverage in the examples was measured by gas chromatography (GC) with an FID detector. Specifically, 10 ml of ice-cooled beverage was transferred to a headspace sample bottle, to which 1 ml of an internal standard solution (n-butanol diluted to 200 mg / L with ethanol) was added, and the bottle was sealed. The sealed headspace sample bottle was kept warm at 40°C for 10 minutes using a headspace autosampler, and the gas phase was then injected into a gas chromatograph. The 1-propanol concentration was calculated based on the peak area of ​​the chromatogram, using a calibration curve that had been prepared in advance using a standard solution of 1-propanol that had been diluted stepwise with 4% ethanol. The GC analysis conditions were as shown in Table 2 below.

[0035] [Table 2]

[0036] (2) Sensory evaluation of tasting samples A trained panel of six people conducted a sensory evaluation of the tasting samples obtained in (1) above. The evaluation items for the sensory evaluation were "husky flavor" and "acidity." The specific evaluation criteria for each are shown below. a. Husky feeling: Evaluated on a 5-point scale from 1 (weakly felt) to 3 (moderately felt) to 5 (strongly felt). b. Sourness: Evaluated on a 5-point scale from 1 (weakly perceived) to 3 (moderately perceived) to 5 (strongly perceived).

[0037] The 1-propanol concentration and alcohol (ethanol) concentration in the samples and the sensory evaluation results are summarized in Table 3 below. The scores of the sensory evaluation results are shown as the average value and standard deviation.

[0038] [Table 3]

[0039] In the sensory evaluation, the score of test group 4 (ethanol concentration 5 v / v%, 1-propanol concentration 9 mg / L) was fixed at 4.0.

[0040] From the results shown in Table 3, it is clear that the sourness sensation is significantly reduced when the ratio of the 1-propanol concentration (mg / L) to the ethanol concentration (v / v%) [1-propanol concentration (mg / L) / ethanol concentration (v / v%)] is in the range of 2 to 10, and the effect of reducing the sourness sensation is even more significant when the ratio is in the range of 2.5 to 5. Furthermore, a similar tendency was observed in the effect of reducing the husky sensation.

Claims

1. A beer-flavored fermented alcoholic beverage containing as its raw materials secondary ingredients selected from the group consisting of rice, corn, koryang, potato, starch, sugars, fruit and coriander, wherein the malt usage ratio is 50% by mass or more, the carbohydrate concentration is 1.5 g / 100 mL or less, the alcohol concentration is more than 3 vol% and 7 vol% or less, and the ratio of the 1-propanol concentration (mg / L) to the ethanol concentration (v / v%) in the beverage [1-propanol concentration (mg / L) / ethanol concentration (v / v%)] is 2 to 10.

2. The beer-flavored fermented alcoholic beverage according to claim 1, wherein the ratio of the 1-propanol concentration (mg / L) to the ethanol concentration (v / v%) in the beverage [1-propanol concentration (mg / L) / ethanol concentration (v / v%)] is 2.5 to 5.

3. A beer-flavored fermented alcoholic beverage as described in claim 1 or 2, wherein the carbohydrate concentration in the beverage is 1.0 g / 100 mL or less.

4. 3. The beer-flavored fermented alcoholic beverage according to claim 1 or 2, wherein the concentration of carbohydrate in the beverage is 0.5 g / 100 mL or less.

5. A beer-flavored fermented alcoholic beverage as described in claim 1 or 2, wherein the carbohydrate concentration in the beverage is 0.4 g / 100 mL or less.

6. A beer-flavored fermented alcoholic beverage as described in claim 1 or 2, wherein the sugar is liquid sugar.

7. A beer-flavored fermented alcoholic beverage as described in claim 1, wherein the concentration of 1-propanol in the beverage is 10 to 70 mg / L.

8. A method for producing a beer-flavored fermented alcoholic beverage with a malt usage ratio of 50% by mass or more, comprising as a raw material a secondary raw material selected from the group consisting of rice, corn, sorghum, potato, starch, sugars, fruit and coriander, wherein the ratio of 1-propanol concentration (mg / L) to ethanol concentration (v / v%) in the beverage [1-propanol concentration (mg / L) / ethanol concentration (v / v%)] is adjusted to 2 to 10, the carbohydrate concentration 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%.

9. The method described in claim 8, wherein the ratio of the 1-propanol concentration (mg / L) to the ethanol concentration (v / v %) in the beverage [1-propanol concentration (mg / L) / ethanol concentration (v / v %)] is adjusted to 2.5 to 5.

10. The method described in claim 8 or 9, wherein the carbohydrate concentration in the beverage is adjusted to 1.0 g / 100 mL or less.

11. The method according to claim 8 or 9, wherein the concentration of carbohydrate in the beverage is adjusted to 0.5 g / 100 mL or less.

12. The method described in claim 8 or 9, wherein the carbohydrate concentration in the beverage is adjusted to 0.4 g / 100 mL or less.

13. The method according to claim 8 or 9, wherein the sugar is liquid sugar.

14. The method according to claim 8, wherein the concentration of 1-propanol in the beverage is adjusted to 10 to 70 mg / L.