Beverage and manufacturing method thereof

Abstract

To improve a sweet flavor (unpleasant sweet smell) in a beverage with high γ-nonalactone content.SOLUTION: A beverage has a γ-nonalactone content of 80 μg / L or more and a ratio of the γ-nonalactone content (μg / L) to a citronellol content (μg / L) of 10 or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to beverages and methods for producing same. [Background technology]

[0002] Various technical means for improving the flavor of beverages have been reported. For example, Patent Document 1 discloses a beer-flavored beverage that contains 1000 mass ppb or less of 4-vinylguaiacol, has a content of 140 mass ppb or more of ethyl n-butyrate, and has a ratio of the content of ethyl n-butyrate (unit: mass ppb) to the content of γ-nonalactone (unit: mass ppb) [ethyl n-butyrate / γ-nonalactone] of 23 or less. Furthermore, as Patent Document 1 describes, γ-nonalactone is a component that contributes to improving the sweet aroma suitable for beer-flavored beverages, and γ-nonalactone is known to impart a mellow aroma to beverages. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2022-041001 Summary of the Invention [Problem to be solved by the invention]

[0004] The present inventors have found that, as shown in Test Example 1 described below, increasing the content of γ-nonalactone in a beverage causes a problem in that the beverage has a strong sweet odor (unpleasant sweet odor). The present invention has been made in view of the above circumstances, and aims to improve the sweet odor (unpleasant sweet odor) in beverages with a high content of γ-nonalactone. [Means for solving the problem]

[0005] The present invention relates to a beverage having a γ-nonalactone content of 80 μg / L or more and a ratio of the γ-nonalactone content (μg / L) to the citronellol content (μg / L) of 10 or less.

[0006] The beverage of the present invention has a ratio of γ-nonalactone content (μg / L) to citronellol content (μg / L) within a specific range, and therefore has an improved sweet aroma that is typically found in beverages with a high γ-nonalactone content.

[0007] The beverage may have the ratio of not more than 5. This makes the effect of improving the sweet aroma more pronounced.

[0008] The beverage may have a gamma-nonalactone content of 90 μg / L or more, which makes the effect of improving the sweet odor even more pronounced.

[0009] The beverage may be a beer-taste beverage, in which case the effect of improving the sweet aroma is more pronounced.

[0010] The beverage may have a bitterness value (BU) of not less than 20 and not more than 50. This makes the effect of improving the sweet aroma even more pronounced.

[0011] The present invention also relates to a method for producing a beverage, which includes the steps of adjusting the γ-nonalactone content to 80 μg / L or more, and adjusting the ratio of the γ-nonalactone content (μg / L) to the citronellol content (μg / L) to 10 or less.

[0012] The present invention encompasses, for example, the following: [1] A beverage having a gamma-nonalactone content of 80 μg / L or more and a ratio of the gamma-nonalactone content (μg / L) to the citronellol content (μg / L) of 10 or less. [2] The beverage described in [1], wherein the ratio is 5 or less. [3] The beverage according to [1] or [2], wherein the gamma-nonalactone content is 90 μg / L or more. [4] The beverage according to any one of [1] to [3], which is a beer-flavored beverage. [5] The beverage according to any one of [1] to [4], having a bitterness value (BU) of 20 or more and 50 or less. [6] A method for producing a beverage, comprising the steps of: adjusting the gamma-nonalactone content to 80 μg / L or more; and adjusting the ratio of the gamma-nonalactone content (μg / L) to the citronellol content (μg / L) to 10 or less. Effect of the Invention

[0013] According to the present invention, it is possible to improve the cloying sweet odor (unpleasant sweet odor) in beverages containing a high amount of γ-nonalactone. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] Hereinafter, an embodiment of the present invention will be described in detail. Note that the present invention is not limited to the following embodiment.

[0015] [Beverage] The beverage according to this embodiment has a γ-nonalactone content of 80 μg / L or more, and a ratio of the γ-nonalactone content (μg / L) to the citronellol content (μg / L) of 10 or less.

[0016] γ-nonalactone is a compound also known as 5-pentyldihydrofuran-2(3H)-one. The γ-nonalactone contained in the beverage according to the present embodiment may be S-form, R-form, or a mixture of S-form and R-form (e.g., racemic body).

[0017] The γ-nonalactone content of the beverage according to this embodiment is not particularly limited as long as it is 80 μg / L or more, but may be, for example, 85 μg / L or more, 90 μg / L or more, 95 μg / L or more, 100 μg / L or more, 105 μg / L or more, 110 μg / L or more, 115 μg / L or more, 120 μg / L or more, 125 μg / L or more, 130 μg / L or more, 135 μg / L or more, 140 μg / L or more, 145 μg / L or more, or 150 μg / L or more. Furthermore, the γ-nonalactone content of the beverage according to this embodiment may be, for example, 500 μg / L or less, 450 μg / L or less, 400 μg / L or less, 350 μg / L or less, 300 μg / L or less, 250 μg / L or less, 200 μg / L or less, 150 μg / L or less, or 100 μg / L or less.

[0018] The γ-nonalactone content of the beverage according to this embodiment can be measured, for example, by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

[0019] The γ-nonalactone content can be adjusted, for example, by adding γ-nonalactone at any stage during the production of a beverage so that the γ-nonalactone content falls within the above range, by appropriately selecting the type, amount of use, type of microorganism or enzyme agent, etc. of raw materials so that the γ-nonalactone content is high or low, by appropriately selecting the method of adding raw materials, by appropriately setting the timing of adding raw materials, or by any combination of these. For example, γ-nonalactone may be added as γ-nonalactone itself, or a composition containing γ-nonalactone may be added. Examples of compositions containing γ-nonalactone include flavor compositions, coconut fruit and endosperm, and fruits and fruit juices such as peaches and apricots.

[0020] Citronellol (β-citronellol) is a compound also known as 3,7-dimethyl-6-octen-1-ol.

[0021] The citronellol content of the beverage according to this embodiment may be, for example, 5 μg / L or more, 10 μg / L or more, 15 μg / L or more, 20 μg / L or more, 25 μg / L or more, 30 μg / L or more, 35 μg / L or more, 40 μg / L or more, 45 μg / L or more, 50 μg / L or more, 55 μg / L or more, 60 μg / L or more, 65 μg / L or more, 70 μg / L or more, 75 μg / L or more, 85 μg / L or more, 90 μg / L or more, 95 μg / L or more, or 100 μg / L or more. In addition, the citronellol content of the beverage according to this embodiment may be, for example, 1000 μg / L or less, 950 μg / L or less, 900 μg / L or less, 850 μg / L or less, 800 μg / L or less, 750 μg / L or less, 700 μg / L or less, 650 μg / L or less, 600 μg / L or less, 550 μg / L or less, 500 μg / L or less, 450 μg / L or less, 400 μg / L or less, 350 μg / L or less, 300 μg / L or less, 250 μg / L or less, or 200 μg / L or less.

[0022] The citronellol content of the beverage according to this embodiment can be measured by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0023] The citronellol content can be adjusted, for example, by adding citronellol at any stage during the production of a beverage so that the citronellol content falls within the above range, by appropriately selecting the type, amount of raw material, type of microorganism or enzyme agent, etc., so that the citronellol content is high or low, by appropriately setting the production conditions (for example, when hops are contained as a raw material, the boiling time after hop addition, etc.), by appropriately selecting the method of adding the raw material, by appropriately setting the timing of adding the raw material, and by any combination of these. Citronellol may be added, for example, by adding citronellol itself, or by adding a composition containing citronellol. Examples of compositions containing citronellol include a flavor composition, a steam distillate of hops, and a water extract of hops. Examples of raw materials that increase or decrease the citronellol content include lemon myrtle, ginger, cardamom, and Japanese pepper.

[0024] The ratio of the γ-nonalactone content (μg / L) to the citronellol content (μg / L) in the beverage of this embodiment (hereinafter also referred to as the "γ-nonalactone / citronellol ratio") may be 10 or less, from the viewpoint of improving the sweet aroma, and may be, for example, 9.5 or less, 9 or less, 8.5 or less, 8 or less, 7.5 or less, 7 or less, 6.5 or less, 6 or less, 5.5 or less, 5 or less, 4.5 or less, 4 or less, 3.5 or less, 3 or less, 2.5 or less, 2 or less, 1.5 or less, or 1 or less. Furthermore, the γ-nonalactone / citronellol ratio of the beverage according to this embodiment may be, for example, 0.01 or more, 0.02 or more, 0.03 or more, 0.04 or more, 0.05 or more, 0.06 or more, 0.07 or more, 0.08 or more, 0.09 or more, 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, or 0.5 or more.

[0025] When the beverage according to this embodiment contains, for example, bitter components derived from hops, if the γ-nonalactone / citronellol ratio is within the above range, in addition to the effect of improving the sweet aroma, the effect of improving the quality of the bitterness is also obtained.

[0026] The beverage according to the present embodiment may contain bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavoring agents, salts, etc. that are usually blended into beverages, as long as the effects of the present invention are not impaired. Examples of bittering agents include hops, iso-α-acids, caffeine, gentian extract, peptides, theobromine, naringin, bitter oak extract, wormwood extract, cinchona extract, etc. Examples of coloring agents include caramel coloring, gardenia coloring, fruit juice coloring, vegetable coloring, and synthetic coloring. Examples of sweetening agents include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, 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. Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic 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, sodium DL-tartrate, sodium L-tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and sodium DL-malate. Examples of salts include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0027] The beverage according to the present embodiment may be an alcoholic beverage having an alcohol content of 1 v / v% or more, or a non-alcoholic beverage having an alcohol content of less than 1 v / v%. In this specification, alcohol means ethanol unless otherwise specified.

[0028] The alcohol content of the alcoholic beverage is not particularly limited, and may be, for example, 1 v / v% or more, 1.5 v / v% or more, 2 v / v% or more, 2.5 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, 4 v / v% or more, 4.5 v / v% or more, or 5 v / v% or more. The alcohol content of the alcoholic beverage may be, for example, 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less, 6 v / v% or less, 5 v / v% or less, 4 v / v% or less, 3.5 v / v% or less, 3 v / v% or less, 2.5 v / v% or less, 2 v / v% or less, or 1.5 v / v% or less.

[0029] The alcohol content of the non-alcoholic beverage may be less than 1 v / v%, 0.7 v / v% or less, 0.5 v / v% or less, 0.3 v / v% or less, 0.1 v / v% or less, or less than 0.005 v / v% (0.00 v / v%). The alcohol content of the non-alcoholic beverage may be, for example, 0.005 v / v% or more, 0.01 v / v% or more, 0.05 v / v% or more, 0.1 v / v% or more, 0.2 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, or 0.5 v / v% or more.

[0030] The alcohol content of the beverage according to this embodiment can be measured, for example, by the method described in "8.3.6 Beer, Alcohol (Alcolyzer Method)" or "8.3.7 Headspace GC-FID Method" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013), or by the method described in "3-4 Alcohol Content" of the National Tax Agency's Specified Analysis Method.

[0031] The beverage according to the present embodiment may be either non-carbonated or carbonated. Here, non-carbonated refers to a beverage that has a gas pressure of 0.049 MPa (0.5 kg / cm) at 20°C. 2 ) at 20°C, and foaming is when the gas pressure is less than 0.049 MPa (0.5 kg / cm 2) or more. For foaming, the upper limit of the gas pressure is 0.294 MPa (3.0 kg / cm 2 ) may be acceptable.

[0032] The beverage according to the present embodiment can be provided in a container. The container may be any container that can be sealed, and so-called can containers or barrel containers made of metal (such as aluminum or steel) may be used. The container may also be a glass container, a plastic bottle container, a paper container, a pouch container, or the like. The capacity of the container is not particularly limited, and any container currently in circulation may be used. Note that it is preferable to use a metal container, since it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time.

[0033] The beverage according to this embodiment may be a beer-taste beverage. In this specification, "beer-taste beverage" refers to a beverage having a beer-like flavor. The beer-taste beverage according to this embodiment may be a beer-taste alcoholic beverage with an alcohol content of 1 v / v% or more, or a beer-taste non-alcoholic beverage with an alcohol content of less than 1 v / v%. It is preferable that the beverage according to this embodiment is a beer-taste beverage, since in addition to the effect of more significantly improving the sweet aroma, the bitterness quality is also improved as described above.

[0034] Examples of beer-taste beverages include, but are not limited to, those classified as "sparkling alcoholic beverages" (beer, happoshu, and other sparkling alcoholic beverages) under the Liquor Tax Act (Act No. 8 of 2020). Examples of the other sparkling alcoholic beverages mentioned above include "other brewed alcoholic beverages (sparkling) (2)" and "liqueurs (sparkling) (2)". In addition, beer-taste beverages may include beverages and soft drinks that do not belong to the sparkling alcoholic beverages defined by the Liquor Tax Act as long as they have a beer-like flavor. The beer-taste beverage according to this embodiment is not limited to the above examples.

[0035] The beer-taste beverage according to this embodiment may or may not contain a barley raw material as a raw material. In this specification, the barley raw material refers to barley or a processed barley product. Examples of barley include barley, wheat, rye, oats, oats, and oats. Examples of processed barley include barley extract, malt, and malt extract. Barley extract is obtained by extracting barley extract components containing sugar and nitrogen from barley. Malt is obtained by germinating barley. Malt extract is obtained by extracting extract components containing sugar and nitrogen from malt.

[0036] As the malt, for example, light-colored malt and dark-colored malt can be used, but dark-colored malt is preferably used. By using dark-colored malt, it becomes easy to adjust γ-nonalactone to 80 μg / L or more. Light-colored malt is light-colored malt, and can be produced by suppressing the temperature rise of the roasting during production of malt from barley to about 80° C. so as not to burn it. Dark-colored malt is dark brown to black malt, and can be produced by performing the roasting or roasting during production of malt from barley at a relatively high temperature (for example, about 120° C.) and burning it. Examples of dark-colored malt include caramel malt, crystal malt, black malt, chocolate malt, and coffee malt.

[0037] The color of malt may be, for example, 3°EBC or more, 5°EBC or more, 10°EBC or more, 20°EBC or more, 30°EBC or more, 40°EBC or more, 50°EBC or more, 60°EBC or more, 70°EBC or more, 80°EBC or more, 90°EBC or more, or 100°EBC or more, 500°EBC or more, 700°EBC or more, 800°EBC or more, 1000°EBC or more, or 1500°EBC or more. The color of the malt may be, for example, 2000° EBC or less, 1500° EBC or less, 1000° EBC or less, 900° EBC or less, 800° EBC or less, 700° EBC or less, 600° EBC or less, 500° EBC or less, 400° EBC or less, 300° EBC or less, 200° EBC or less, or 150° EBC or less. It is preferable to use malt with a 500° EBC or more, since this makes it easier to adjust the γ-nonalactone content to 80 μg / L or more.

[0038] Color can be measured by the method described in "8.8 Color, 8.8.2 Absorbance Method" in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0039] The beer-taste beverage according to this embodiment may have a malt ratio (the proportion of malt in ingredients other than water and hops) of 0% by mass or more and 100% by mass or less. The malt ratio may be 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, 99% by mass or more, or 100% by mass. The malt ratio may also be less than 100% by mass, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, or 50% by mass or less.

[0040] The ratio of dark malt in the malt may be, for example, 0.1 mass% or more, 5 mass% or more, or 10 mass% or more, or 15 mass% or less, 30 mass% or less, or 50 mass% or less, based on the total amount of malt.

[0041] The beer-taste beverage according to this embodiment may contain ingredients other than barley as ingredients, or may not contain ingredients other than barley. The ingredients other than barley may be, for example, grains such as corn, rice, sorghum, etc.; potatoes such as potatoes, sweet potatoes, etc.; beans such as soybeans, peas, etc.; plant ingredients such as herbs and spices; or carbohydrate ingredients (sugars) such as starch, grits, liquid sugar, etc.

[0042] The beer-taste beverage according to this embodiment may or may not contain hops as an ingredient. Hops include dried hops, hop pellets, and hop extract, as well as hop processed products such as low hops, hexahops, tetrahops, and iso-hop extracts.

[0043] The bitterness value (BU) of the beer-taste beverage according to this embodiment may be, for example, from 0 to 60. The BU of the beer-taste beverage according to this embodiment may be, for example, 50 or less, 40 or less, 30 or less, 20 or less, or 15 or less, or may be 1 or more, 2 or more, 3 or more, 4 or more, 5 or more, 10 or more, 15 or more, or 20 or more.

[0044] The bitterness value of the beer-taste beverage according to this embodiment can be measured by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0045] The bitterness value can be adjusted, for example, by adding a bittering agent so that the bitterness value falls within the above range, appropriately setting the type, amount of raw material, type of microorganism or enzyme agent so that the bitterness value is high or low, appropriately setting the production conditions (for example, when hops are contained as a raw material, the boiling time after hops addition, etc.), selecting a method for adding raw materials, appropriately setting the timing of adding raw materials, and any combination of these. The bittering agent may be added, for example, by adding a bitter substance derived from hops itself, or a composition containing a bitter substance derived from hops, etc. Examples of compositions containing a bitter substance derived from hops include steam distillates of hops and water extracts of hops. Examples of bitter substances derived from hops include iso-α acids, etc.

[0046] The chromaticity of the beer-taste beverage according to this embodiment may be, for example, 3° EBC or more, 5° EBC or more, 10° EBC or more, 20° EBC or more, 30° EBC or more, 40° EBC or more, 50° EBC or more, 80° EBC or more, 100° EBC or more, or 150° EBC or more. The chromaticity of the beer-taste beverage according to this embodiment may be, for example, 200° EBC or less, 150° EBC or less, 100° EBC or less, 90° EBC or less, 80° EBC or less, 70° EBC or less, 60° EBC or less, 50° EBC or less, or 40° EBC or less. It is preferable that the chromaticity of the beer-taste beverage according to this embodiment be 50° EBC or more, as this makes it easier for the effects of the present invention to be exerted.

[0047] The chromaticity of the beer-taste beverage according to this embodiment can be measured by the method described above. The chromaticity of the beer-taste beverage can be adjusted, for example, by appropriately setting the types and amounts of ingredients used so as to increase or decrease the chromaticity.

[0048] The beer-taste beverage according to this embodiment may be a fermented beverage (fermented beer-taste beverage) or a non-fermented beverage (non-fermented beer-taste beverage). Fermented beverages are produced through fermentation with yeast or the like. Non-fermented beverages are produced without fermentation with yeast or the like. Note that non-fermented beverages also include beer-taste beverages produced by blending alcohol (e.g. distilled alcohol such as spirits and raw material alcohol) without fermentation with yeast or the like.

[0049] [Method of producing beverages] The beverage according to this embodiment can be produced by a production method including the steps of adjusting the γ-nonalactone content to 80 μg / L or more, and adjusting the ratio of the γ-nonalactone content (μg / L) to the citronellol content (μg / L) to be 10 or less. The production method can be carried out according to conventional methods except for the steps of adjusting the γ-nonalactone content to be within the above range and adjusting the ratio of the γ-nonalactone content (μg / L) to the citronellol content (μg / L) to be within the above range.

[0050] The manufacturing method (method by blending) according to one embodiment includes, for example, a blending step of blending water, γ-nonalactone, and citronellol in a raw material tank. In the blending step, alcohol (e.g., raw material alcohol, distilled alcohol such as spirits and vodka, fermented liquid obtained by brewing) and one or more combinations of the above-mentioned other components may be further blended in the raw material tank as necessary. The blending step may include adjusting the γ-nonalactone content and the γ-nonalactone / citronellol ratio within the above range as necessary. γ-nonalactone may be blended as γ-nonalactone itself, or as a composition containing γ-nonalactone (e.g., a flavor composition, coconut fruit and endosperm, and fruits and fruit juices such as peaches and apricots). In addition, citronellol may be added as citronellol itself, or as a composition containing citronellol (e.g., a flavor composition, a water extract of hops, a steam distillate of hops, etc.).

[0051] The production method according to this embodiment may further include a filtration step of filtering the mixed liquid obtained by mixing the components in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling a container such as a bottle, a can, a jar, or a PET bottle with the sterilized filtrate sterilized in the first sterilization step, and a second sterilization step of sterilizing the container together with the filtrate filled in the filling step.

[0052] In the blending step, the components may be mixed while being stirred with a stirrer or the like so that they are well mixed. The filtration step may be performed, for example, with a general filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of processing speed, etc., and as long as a similar process can be performed, it is applicable without being limited thereto. The filling step may be filled in a clean room that maintains a degree of cleanliness to a degree that is usually performed in the manufacture of beverages. The second sterilization step may be performed by heating the filtrate together with the container at a predetermined temperature and for a predetermined time. The first or second sterilization step may be a non-heating sterilization step. Examples of the non-heating sterilization step include ultraviolet (UV) sterilization. It is also possible to perform non-sterilized filling without performing a sterilization step. In addition, when making a sparkling beverage, for example, carbonation may be performed before the filling step.

[0053] The production method (brewing method) in another embodiment includes, for example, a fermentation step in which yeast is inoculated into a pre-fermentation liquid to cause fermentation.

[0054] When the beverage according to this embodiment is a beer-taste beverage, the brewing method can be carried out, for example, as follows.

[0055] First, in the preparation process, raw materials and preparation water (water used in the preparation process) are used to obtain a pre-fermentation liquid to be used in fermentation. The preparation process may include a boiling process for boiling a sugar-containing liquid, a removal process for removing solids in the raw material liquid, and a cooling process for cooling the raw material liquid, in this order. In this specification, the raw material liquid refers to a liquid that is the base of a beer-taste beverage. The raw material liquid includes liquids used or produced in each process (e.g., sugar-containing liquid, post-boiling liquid, refined liquid, pre-fermentation liquid, post-fermentation liquid).

[0056] In the boiling step, the sugar-containing liquid is boiled to obtain a boiled liquid (sugar-containing liquid after boiling). The sugar-containing liquid contains components that can be fermented into alcohol by yeast. Examples of sugar-containing liquids include wort and syrup. Wort is an unfermented liquid obtained through saccharification of the above-mentioned barley raw material. Wort can be obtained, for example, through a step of mixing a raw material such as the above-mentioned barley raw material with water, a step of saccharifying the liquid containing the raw material and water by a conventional method to obtain a saccharified liquid, and a step of filtering the saccharified liquid.

[0057] In the boiling step, hops may be added to the raw material liquid. Examples of the hops to be added include dried hops, hop pellets, and hop extract. The hops may be processed hop products such as low hops, hexa hops, tetra hops, and iso hop extract.

[0058] In the removing step, the solids in the post-boiling liquid are removed to obtain a refined liquid (sugar-containing liquid from which the solids have been removed). The removing step can be carried out, for example, by precipitating insoluble solids contained in the post-boiling liquid. Examples of solids include thermal coagulations produced in the boiling step, and, if hops are added in the boiling step, hop residues. The removing step may be carried out in a whirlpool. In the cooling step, the refined liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid. Hops may be added to the post-boiling liquid in the removing step.

[0059] The fermentation process is a process in which the pre-fermentation liquid is fermented with yeast. The fermentation process results in a post-fermentation liquid obtained by fermenting the pre-fermentation liquid with yeast. In the fermentation process, alcoholic fermentation is performed by the yeast. More specifically, the pre-fermentation liquid is inoculated with yeast and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

[0060] In the production method according to the present embodiment, the post-fermentation process may include a process of maturing and cooling the post-fermentation liquid, and a process of filtering the post-fermentation liquid. By carrying out the filtration process, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0061] In the production method according to this embodiment, other post-fermentation processes may be performed, such as heating (sterilization) the post-fermentation liquid (or the post-fermentation liquid after the filtration process) or adding various additives (e.g., colorants, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts).

[0062] In the production method according to the present embodiment, the γ-nonalactone content may be adjusted to fall within the above-mentioned range, for example, by adding γ-nonalactone to the raw material solution. In addition, γ-nonalactone may be adjusted to fall within the above-mentioned range by appropriately selecting the type, amount of raw material, type of microorganism or enzyme agent, or the like that increases or decreases the γ-nonalactone content, selecting the method of adding the raw material, or appropriately selecting the timing of adding the raw material, or the like.

[0063] The γ-nonalactone added to the raw material liquid may be γ-nonalactone itself, or a composition containing γ-nonalactone (for example, a fragrance composition, coconut fruit and endosperm, and fruits and fruit juices of peaches, apricots, etc.) may be added.

[0064] In the production method according to the present embodiment, the citronellol content may be adjusted to within the above-mentioned range, for example, by adding citronellol to the raw material liquid. Also, citronellol may be adjusted to within the above-mentioned range by appropriately selecting the type, amount of raw material, type of microorganism or enzyme agent, etc., that increases or decreases the citronellol content, appropriately setting the production conditions (for example, when hops are contained as a raw material, the boiling time after adding hops, etc.), selecting the method of adding the raw material, appropriately selecting the timing of adding the raw material, etc.

[0065] The citronellol added to the raw material liquid may be citronellol itself, or a composition containing citronellol (e.g., a flavor composition, a water extract of hops, a steam distillate of hops, etc.) may be added. Examples of raw materials that have a high or low citronellol content include lemon myrtle, ginger, cardamom, and Japanese pepper.

[0066] The water extract of hops can be obtained by soaking hops in water (water extraction).

[0067] The steam distillate of hops can be obtained as a distillate containing aroma components by exposing hops to steam, extracting aroma components into the steam, and then recovering and cooling the steam. Specifically, for example, a normal distillation apparatus is used, and hops (fresh hops, dried hops, hop pellets, etc.) are placed in an evaporator together with water, heated, and the resulting steam is cooled in a condenser and recovered as distilled water. When the steam and hops come into contact with each other in the evaporator, the aroma components in the hops move from the evaporator to the condenser together with the steam, and when the steam is cooled in the condenser to become water (distilled water), the aroma components dissolve in the water, and distilled water containing the aroma components is obtained. At that time, essential oil components may also be recovered at the same time, and a steam distillate of hops containing the essential oil components may be obtained. The steam distillate of hops may be used separately as distilled water and essential oil components, or may be used in a mixture.

[0068] [Method for improving the sweet aroma of beverages] The beverage according to this embodiment has the effect of improving the sweet aroma. Therefore, the present invention can also be understood as a method for improving the sweet aroma of a beverage, which includes adjusting the γ-nonalactone content to 80 μg / L or more and adjusting the ratio of the γ-nonalactone content (μg / L) to the citronellol content (μg / L) to 10 or less. The above-mentioned aspects can be applied to this method as specific aspects of the method without any particular limitations. EXAMPLES

[0069] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to the following examples.

[0070] (Test Example 1: Production and Evaluation of Soft Drinks) <Soft drink production> Iso-α acid and γ-nonalactone were added to carbonated water so as to achieve the bitterness values ​​and contents shown in Table 1, to produce the soft drinks of Reference Examples 1-1 to 1-4.

[0071] <Sensory evaluation> For the soft drinks of Reference Examples 1-1 to 1-4, a sensory evaluation was carried out for the evaluation items of "sweet aroma" and "bitterness quality". The sensory evaluation was carried out by four selected panelists with discriminating abilities. Each evaluation item was rated on a five-point scale from 1 to 5, and the average value was used as the evaluation score.

[0072] "Sweet aroma" is an unpleasant sweet aroma that detracts from the refreshing feeling of the beverage, and a higher score indicates that the aroma is more strongly perceived. "Bitterness quality" is the overall texture of the bitterness, including the balance of the bitterness with sweetness and the lingering bitterness, and a higher score indicates that the quality of the bitterness is perceived to be poorer. For all evaluation items, the score for the soft drink of Reference Example 1-1 was fixed at 2.0 points, and the other soft drinks were evaluated based on this. The results are shown in Table 1.

[0073] [Table 1]

[0074] The higher the gamma-nonalactone content of the beverage, the higher the score for sweet odor, and the stronger the sweet odor was felt. In addition, the soft drinks with a gamma-nonalactone content of 80 μg / L or more (soft drinks of Reference Examples 1-3 to 1-4) had a particularly high score for sweet odor, revealing the problem that the sweet odor was felt more strongly. In addition, it was confirmed that the soft drinks with a gamma-nonalactone content of 80 μg / L or more (soft drinks of Reference Examples 1-3 to 1-4) also had a reduced bitterness quality.

[0075] (Test Example 2: Production and Evaluation of Soft Drinks) <Soft drink production> Iso-α acid, γ-nonalactone, and citronellol were added to carbonated water so as to achieve the bitterness values ​​and contents shown in Table 2 to produce the soft drinks of Reference Examples 2-1 to 2-2 and Test Examples 2-1 to 2-6.

[0076] <Sensory evaluation> The sensory evaluation was carried out in the same manner as in Test Example 1, except that an "overall evaluation" was added to the evaluation items of "sweet aroma" and "bitterness quality." The "overall evaluation" was evaluated based on the completeness of the beverage, with a higher score indicating a more complete beverage. For all evaluation items, the score for the beer-taste beverage of Reference Example 1-1 was fixed at 2.0 points, and the other beer-taste beverages were evaluated based on this score. The results are shown in Table 2.

[0077] [Table 2]

[0078] The soft drinks (soft drinks of Reference Examples 2-1 to 2-2) having a γ-nonalactone content of 80 μg / L or more and a γ-nonalactone / citronellol ratio of more than 10 had the same sweet aroma score and the sweet aroma was not improved, even when compared with the soft drinks of Reference Examples 1-3 to 1-4 having the same γ-nonalactone content. On the other hand, the soft drinks (soft drinks of Test Examples 2-1 to 2-6) having a γ-nonalactone content of 80 μg / L or more but a γ-nonalactone / citronellol ratio of 10 or less had a lower sweet aroma score and the sweet aroma was improved, compared with the soft drinks of Reference Examples 1-3 to 1-4 or Reference Examples 2-1 to 2-2 having the same γ-nonalactone content. In addition, the soft drinks of Test Examples 2-1 to 2-6 had a lower bitterness quality score and the bitterness quality was improved. Furthermore, the soft drinks of Test Examples 2-1 to 2-6 received high marks in the overall evaluation and were also highly complete as beverages.

[0079] (Test Example 3: Production and Evaluation of Beer-Taste Beverage) <Production of beer-flavored beverages> A commercially available dark beer (a fermented beverage with a malt ratio of 50% by mass or more, color: 94° EBC) was prepared and used as the beer-taste beverage of Reference Example 3-1. The bitterness value, alcohol content, γ-nonalactone content, and citronellol content of the beer-taste beverage of Reference Example 3-1 were each as shown in Table 3.

[0080] The bitterness value was measured according to the method described in “8.15 Bitterness Value” of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0081] The alcohol content was measured using the method described in “8.3.6 Beer, Alcohol (Alcolyzer Method)” of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee of Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0082] The gamma-nonalactone and citronellol contents were measured by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0083] γ-nonalactone and citronellol were added to the beer-taste beverage of Reference Example 3-1 in the amounts shown in Table 3 to produce the beer-taste beverages of Test Examples 3-1 to 3-4.

[0084] <Sensory evaluation> For all evaluation items, the score for the beer-taste beverage of Reference Example 3-1 was fixed at 3.0 points, and the other beer-taste beverages were evaluated based on this score. Except for this, the sensory evaluation was conducted in the same manner as in Test Example 2. The results are shown in Table 3.

[0085] [Table 3]

[0086] In the beer-taste beverage, as in the soft drinks, the sweet aroma was improved by adjusting the γ-nonalactone / citronellol ratio to 10 or less. In addition, by adjusting the γ-nonalactone / citronellol ratio to 10 or less, the bitterness quality score was lowered and the bitterness quality was improved. Furthermore, the overall evaluation score was increased, and the completeness of the beer-taste beverage was improved.

[0087] Comparing Reference Example 3-1, which used dark malt, with Reference Example 1-1, which did not use malt, the sweet aroma of γ-nonalactone in the beer-taste beverage using dark malt was stronger than in the soft drink, and the bitterness quality was also worse. Even so, in Test Examples 3-1 to 3-4, the sweet aroma and bitterness quality were improved to the same extent as in Test Examples 2-1 to 2-6, so the effect of improving the sweet aroma and bitterness quality in the beer-taste beverage using dark malt is considered to be more significant than in the soft drink.

[0088] (Test Example 4: Production and Evaluation of Beer-Taste Beverage) <Production of beer-flavored beverages> Malt (malt ratio 50% by mass or more), water, and hops were used as raw materials to obtain a pre-fermentation liquid according to a conventional method. The obtained pre-fermentation liquid was inoculated with brewer's yeast and fermented for a certain period of time to obtain a post-fermentation liquid. The obtained post-fermentation liquid was filtered to produce the beer-taste beverage of Reference Example 4-1 (dark beer, color: 153° EBC).

[0089] The bitterness value, alcohol content, γ-nonalactone content, and citronellol content of the beer-taste beverage of Reference Example 4-1 were as shown in Table 4. The bitterness value, alcohol content, γ-nonalactone content, and citronellol content were measured in the same manner as in Test Example 3.

[0090] γ-nonalactone and / or citronellol were added to the beer-taste beverage of Reference Example 4-1 in the amounts shown in Table 4 to produce the beer-taste beverages of Test Examples 4-1 and 4-2.

[0091] <Sensory evaluation> Sensory evaluation was carried out in the same manner as in Test Example 3. For all evaluation items, the score for the beer-taste beverage of Reference Example 3-1 was fixed at 3.0 points, and the other beer-taste beverages were evaluated based on this score. The results are shown in Table 4.

[0092] [Table 4]

[0093] Even in a beer-taste beverage with a bitterness value of 50, the cloying sweet aroma was improved by adjusting the gamma-nonalactone / citronellol ratio to 10 or less. The bitterness quality score was also lowered, improving the bitterness quality. Furthermore, the overall evaluation score was increased, improving the completeness of the beer-taste beverage.

Claims

1. A beverage having a γ-nonalactone content of 80 μg / L or more and a ratio of the γ-nonalactone content (μg / L) to the citronellol content (μg / L) of 10 or less.

2. 2. The beverage of claim 1, wherein the ratio is 5 or less.

3. The beverage according to claim 1 or 2, wherein the γ-nonalactone content is 90 μg / L or more.

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

5. The beverage according to claim 1 or 2, having a bitterness value (BU) of 20 or more and 50 or less.

6. A method for producing a beverage, comprising: a step of adjusting the γ-nonalactone content to 80 μg / L or more; and a step of adjusting the ratio of the γ-nonalactone content (μg / L) to the citronellol content (μg / L) to 10 or less.

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