Beer-taste beverage with enhanced robust flavor

Abstract

To provide a beer-taste beverage with enhanced robust flavor and reduced bitterness.SOLUTION: Provided is a beer-taste beverage having a bitterness index of less than 10 and satisfying either of the following conditions: (a) a 2-phenethyl acetate content of 0.02 ppm or more; and (b) a caproic acid content of 0.01 ppm or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a beer-taste beverage having an enhanced full-bodied taste. [Background technology]

[0002] In recent years, with the backdrop of changing taste trends, an increasing number of consumers, especially young people, are avoiding bitterness. In the course of developing products that meet the needs of such consumers, it has been discovered that beer-flavored beverages with less bitterness lack the drinkability, richness, and full-bodied flavor that are characteristic of beer compared to regular beer, due to the special manufacturing method that suppresses the bitterness. Summary of the Invention

[0003] The present inventors have found that in a beer-taste beverage with little bitterness, the full-bodied flavor can be enhanced by adjusting the content of 2-phenethyl acetate or caproic acid. The present invention is based on this finding.

[0004] Thus, the present invention provides a beer-taste beverage with an enhanced full-bodied taste and reduced bitterness.

[0005] That is, according to the present invention, the following inventions are provided. (1) A beer-taste beverage having a bitterness value of less than 10 and satisfying the following conditions: (a) a content of 2-phenethyl acetate of 0.02 ppm or more (preferably 0.02 ppm or more and 6 ppm or less); and (b) Caproic acid content is 0.01 ppm or more (preferably 0.01 ppm or more and 6 ppm or less). A beer-flavored beverage that satisfies any of the following requirements. (2) A beer-flavored beverage as described in (1) above, which does not contain hops as an ingredient. (3) A beer-flavored beverage as described in (1) or (2) above, which does not contain malt as an ingredient. (4) A beer-taste beverage as described in any one of (1) to (3) above, which has a bitterness value of less than 5. (5) A beer-taste beverage as described in any one of (1) to (4) above, having an alcohol (ethanol) concentration of 0 v / v% or more and 10 v / v% or less. (6) A beer-taste beverage according to any one of (1) to (5) above, having a 2-phenethyl acetate content of 0.4 ppm or more, a caproic acid content of 1.2 ppm or more, and an alcohol (ethanol) concentration of 1 v / v% or more and less than 10 v / v%. (7) A method for producing a beer-taste beverage having a bitterness value of less than 10, comprising the following steps: (a) a content of 2-phenethyl acetate of 0.02 ppm or more (preferably 0.02 ppm or more and 6 ppm or less); and (b) Caproic acid content is 0.01 ppm or more (preferably 0.01 ppm or more and 6 ppm or less). The method comprises a step of adjusting the content of 2-phenethyl acetate and / or caproic acid so as to satisfy any one of the above requirements. (8) A method for enhancing a full-bodied flavor in a beer-taste beverage having a bitterness value of less than 10, the method comprising the steps of: (a) a content of 2-phenethyl acetate of 0.02 ppm or more (preferably 0.02 ppm or more and 6 ppm or less); and (b) Caproic acid content is 0.01 ppm or more (preferably 0.01 ppm or more and 6 ppm or less). The method comprises a step of adjusting the content of 2-phenethyl acetate and / or caproic acid so as to satisfy any one of the above requirements. (9) A method for enhancing the flavor intensity of a mid-to-late portion of a beer-taste beverage having a bitterness value of less than 10, the method comprising the steps of: (a) a content of 2-phenethyl acetate of 0.02 ppm or more (preferably 0.02 ppm or more and 6 ppm or less); and (b) Caproic acid content is 0.01 ppm or more (preferably 0.01 ppm or more and 6 ppm or less). The method comprises a step of adjusting the content of 2-phenethyl acetate and / or caproic acid so as to satisfy any one of the above requirements.

[0006] According to the present invention, it is possible to enhance the full-bodied flavor of a beer-taste beverage with a bitterness value of less than 10. Furthermore, according to the present invention, it is also possible to enhance the flavor intensity in the middle and latter stages of a beer-taste beverage with a bitterness value of less than 10.

[0007] In the present invention, a "beer-taste beverage" refers to a beverage that has a beer-like flavor. "Beer-like flavor" means that the beverage exhibits the unique taste and aroma of beer that is obtained when ordinary beer is produced, i.e., when beer is produced based on fermentation by yeast or the like. Unless otherwise specified, the beer-taste beverage of the present invention includes any beverage, regardless of whether or not it includes a fermentation process by yeast or whether or not it includes malt. Here, the "fermentation process" refers to the process in which microorganisms such as yeast break down organic matter to produce metabolic products such as alcohol.

[0008] In the present invention, the unit "ppm" is synonymous with "mg / L", and the unit "ppb" is synonymous with "μg / L".

[0009] The beer-taste beverage of the present invention is a beer-taste beverage with a bitterness value of less than 10. Having a bitterness value of less than 10 makes it possible to reduce the bitterness of the beer-taste beverage to a level acceptable to consumers who dislike the bitterness of ordinary beer (bitterness value of about 18 to 25). The bitterness value of the beer-taste beverage of the present invention is preferably less than 10, preferably less than 9.9, preferably less than 9.8, preferably less than 9.7, preferably less than 9.6, preferably less than 9.5, preferably less than 9.4, preferably less than 9.3, preferably less than 9.2, preferably less than 9.1, preferably less than 9, preferably less than 8.9, preferably less than 8.8, preferably less than 8.7, preferably less than 8.6, preferably less than 8.5, preferably less than 8.4, preferably less than 8.3, preferably less than 8.2, preferably less than 8.1, preferably less than 8.0, preferably less than 7.9, preferably less than 7.8, preferably less than 7.7, preferably less than 7.6. less than 7.5, preferably less than 7.4, preferably less than 7.3, preferably less than 7.2, preferably less than 7.1, preferably less than 7, preferably less than 6.9, preferably less than 6.8, preferably less than 6.7, preferably less than 6.6, preferably less than 6.5, preferably less than 6.4, preferably less than 6.3, preferably less than 6.2, preferably less than 6.1, preferably less than 6, preferably less than 5.9, preferably less than 5.8, preferably less than 5.7, preferably less than 5.6, preferably less than 5.5, preferably less than 5.4, preferably less than 5.3, preferably less than 5.2, more preferably less than 5.1, and even more preferably less than 5. The bitterness value of a beverage can be measured, for example, by the EBC method (Beer Brewing Association: "Beer Analysis Method" 8.15 1990). Specifically, the bitterness value is a value (BU) obtained by multiplying the absorbance at 275 nm of the isooctane layer obtained by adding an acid to a sample, extracting the sample with isooctane, and centrifuging the resulting layer using pure isooctane as a control by a constant (50). The bitterness value can be adjusted by changing the amount of hops or hop products (hop extract, hop pellets, etc.) added as hop-derived components. In other words, a beer-taste beverage may contain hop-derived components in the range that results in a bitterness value of less than 10.However, hop-derived components do not necessarily have to be included.

[0010] The beer-taste beverage of the present invention satisfies the following conditions: (a) A 2-phenethyl acetate content of 0.02 pm or more; and (b) Caproic acid content is 0.01 ppm or more Such a beer-taste beverage can be produced, for example, by adding these components at any stage in the production process of the beer-taste beverage, or may be produced by blending ingredients that contain these components.

[0011] The content of 2-phenethyl acetate under condition (a) is preferably 0.02 ppm or more, preferably 0.03 ppm or more, preferably 0.05 ppm or more, preferably 0.07 ppm or more, preferably 0.09 ppm or more, preferably 0.11 ppm or more, preferably 0.13 ppm or more, preferably 0.15 ppm or more, preferably 0.17 ppm or more, preferably 0.19 ppm or more, preferably 0.21 ppm or more, preferably 0.23 ppm or more, preferably 0. 0.25 ppm or more, preferably 0.27 ppm or more, preferably 0.29 ppm or more, preferably 0.31 ppm or more, preferably 0.33 ppm or more, preferably 0.35 ppm or more, preferably 0.37 ppm or more, preferably 0.39 ppm or more, preferably 0.41 ppm or more, preferably 0.43 ppm or more, preferably 0.45 ppm or more, preferably 0.47 ppm or more, more preferably 0.49 ppm or more, and even more preferably 0.50 ppm or more. The upper limit of the 2-phenethyl acetate content is not particularly limited, but is preferably 6 ppm, preferably 5.8 ppm, preferably 5.6 ppm, preferably 5.4 ppm, preferably 5.2 ppm, preferably 5 ppm, preferably 4.8 ppm, preferably 4.6 ppm, preferably 4.4 ppm, preferably 4.2 ppm, preferably 4.0 ppm, preferably 3.8 ppm, preferably 3.6 ppm, preferably 3.4 ppm, more preferably 3.2 ppm, and even more preferably 3 ppm.

[0012] The content of caproic acid under condition (b) is preferably 0.01 ppm or more, preferably 0.02 ppm or more, preferably 0.04 ppm or more, preferably 0.06 ppm or more, preferably 0.08 ppm or more, preferably 0.10 ppm or more, preferably 0.2 ppm or more, preferably 0.3 ppm or more, preferably 0.4 ppm or more, preferably 0.5 ppm or more, preferably 0.6 ppm or more, preferably 0.7 ppm or more, preferably 0.8 ppm or more, preferably 0.9 ppm or more, preferably 1.0 ppm or more, preferably 1.1 ppm or more, preferably 1.2 ppm or more, more preferably 1.4 ppm or more, and even more preferably 1.50 ppm or more. The upper limit of the caproic acid content is not particularly limited, but is preferably 6 ppm, preferably 5.8 ppm, preferably 5.6 ppm, preferably 5.4 ppm, preferably 5.2 ppm, preferably 5 ppm, preferably 4.8 ppm, preferably 4.6 ppm, preferably 4.4 ppm, preferably 4.2 ppm, preferably 4.0 ppm, preferably 3.8 ppm, preferably 3.6 ppm, preferably 3.4 ppm, more preferably 3.2 ppm, and even more preferably 3 ppm.

[0013] The quantitative determination of 2-phenethyl acetate and caproic acid in beverages can be performed by gas chromatography (GC) with an FID detector. Specifically, the aroma components in the beverage are extracted using a hydroxylated polystyrene divinylbenzene copolymer solid-phase column, and the resulting extract is subjected to GC / FID. In addition, trans-2-hexanoic acid and methyl caprylate can be used as internal standards. The analytical conditions for GC can be, for example, the following: column: Permabond (length 60 m, inner diameter 0.25 mm, film thickness 0.25 μm); injector temperature: 275° C.; column temperature: 40° C.-5 min → (5° C. / min) → 230° C.-35 min; carrier gas: helium gas (0.8 mL / min). For more accurate concentration measurement, it is desirable to use a calibration curve prepared based on the measured values ​​of several control samples with known concentrations.

[0014] According to a preferred embodiment of the present invention, the beer-taste beverage of the present invention is produced without using hops (including processed hop products such as hop pellets) as an ingredient. Such a beer-taste beverage has a low bitterness value, and the effects of the present invention are more clearly apparent.

[0015] According to a preferred embodiment of the present invention, the beer-taste beverage of the present invention is produced without using malt as an ingredient.

[0016] According to one embodiment of the present invention, the beer-taste beverage of the present invention is produced without using malt or hops as raw materials and without carrying out a wort fermentation process.

[0017] According to another embodiment of the present invention, the beer-taste beverage of the present invention is produced by using malt, rather than hops, as a raw material, and by a wort fermentation process. In this embodiment, the content of 2-phenethyl acetate under condition (a) is preferably 0.05 ppm or more. Also, the content of caproic acid under condition (b) is preferably 0.4 ppm or more.

[0018] According to another embodiment of the present invention, the beer-taste beverage of the present invention is produced through a fermentation process without using malt or hops as raw materials. In this embodiment, the content of 2-phenethyl acetate in condition (a) is preferably 0.05 ppm or more. In addition, the content of caproic acid in condition (b) is preferably 0.1 ppm or more.

[0019] According to a preferred embodiment of the present invention, the 2-phenethyl acetate content in the beer-taste beverage of the present invention is 0.4 ppm or more, and more preferably 0.5 ppm or more, the caproic acid content is 1.2 ppm or more, and more preferably 1.5 ppm or more, and the alcohol (ethanol) concentration is 1 v / v% or more and less than 10 v / v%.

[0020] The alcohol concentration of the beer-taste beverage of the present invention is not particularly limited, but is preferably 0.000 v / v% or more, preferably 0.001 v / v% or more, preferably 0.002 v / v% or more, preferably 0.003 v / v% or more, preferably 0.004 v / v% or more, preferably 0.005 v / v% or more, preferably 0.006 v / v% or more, preferably 0.007 v / v% or more, preferably 0.008 v / v% or more, preferably 0.009 v / v% or more, preferably 0.01 v / v% or more, preferably 0.02 v / v% or more, preferably 0.03 v / v% or more, preferably 0.04 v / v% or more, preferably 0.05 v / v% or more, preferably 0.06 v / v% or more, preferably 0.07 v / v% or more, preferably 0.08 v / v% or more, preferably 0.0 It is preferably 9 v / v% or more, preferably 0.1 v / v% or more, preferably 0.2 v / v% or more, preferably 0.3 v / v% or more, preferably 0.4 v / v% or more, preferably 0.5 v / v% or more, preferably 0.6 v / v% or more, preferably 0.7 v / v% or more, preferably 0.8 v / v% or more, preferably 0.9 v / v% or more, preferably 1 v / v% or more, preferably 1.25 v / v% or more, preferably 1.5 v / v% or more, preferably 1.75 v / v% or more, preferably 2 v / v% or more, preferably 2.25 v / v% or more, preferably 2.5 v / v% or more, preferably 2.75 v / v% or more, preferably 3 v / v% or more, preferably 3.25 v / v% or more, preferably 3.5 v / v% or more, preferably 3.75 v / v% or more, and more preferably 4 v / v% or more.The upper limit of the alcohol concentration is not particularly limited, but is preferably 10 v / v% or less, preferably 9.75 v / v% or less, preferably 9.5 v / v% or less, preferably 9.25 v / v% or less, preferably 9 v / v% or less, preferably 8.75 v / v% or less, preferably 8.5 v / v% or less, preferably 8.25 v / v% or less, preferably 8 v / v% or less, preferably 7.75 v / v% or less, preferably 7.5 v / v% or less, preferably 7.25 v / v% or less, preferably 7 v / v% or less, preferably 6.9 v / v% or less, preferably 6.8 v / v% or less, preferably 6.7 v / v% or less, preferably 6.6 v / v% or less, preferably 6.5 v / v% or less, preferably 6.4 v / v% or less, preferably 6.3 v / v% or less, preferably 6.2 v / v% or less, more preferably 6.1 v / v% or less, and even more preferably 6 v / v% or less.

[0021] According to another aspect of the present invention, there is provided a method for enhancing the full-bodied taste of a beer-taste beverage having a bitterness value of less than 10, the method comprising the step of adjusting the content of 2-phenethyl acetate and / or caproic acid so as to satisfy either of the following conditions: (a) the content of 2-phenethyl acetate is 0.02 ppm or more (preferably 0.02 ppm or more and 6 ppm or less); and (b) the content of caproic acid is 0.01 ppm or more (preferably 0.01 ppm or more and 6 ppm or less).

[0022] According to another aspect of the present invention, there is provided a method for enhancing the flavor intensity of the mid-to-late stages in a beer-taste beverage having a bitterness value of less than 10, the method comprising the step of adjusting the content of 2-phenethyl acetate and / or caproic acid so as to satisfy either of the following conditions: (a) the content of 2-phenethyl acetate is 0.02 ppm or more (preferably 0.02 ppm or more and 6 ppm or less); and (b) the content of caproic acid is 0.01 ppm or more (preferably 0.01 ppm or more and 6 ppm or less). EXAMPLES

[0023] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0024] Example 1: Examination of conditions for enhancing the full-bodied flavor or mid-to-late flavor intensity of a beer-flavored beverage with little bitterness A sample of a beer-flavored beverage with a bitterness value of less than 10 was produced, and tests were conducted to examine the effect of adding various ingredients on the flavor of the beverage sample.

[0025] Tasting sample (1) A beer-flavored beverage made from barley through a fermentation process Malt was saccharified using an enzyme, and the mixture was filtered to obtain wort. Liquid sugar mainly containing assimilable sugar was added to the obtained wort, and the mixture was boiled at 100°C. Next, the wort was left to stand to separate the coagulated protein (trube), and then cooled to obtain a pre-fermentation liquid. Fermentation yeast was added to the obtained pre-fermentation liquid, and main fermentation and post-fermentation were performed to obtain a fermentation liquid. The obtained fermentation liquid was stored at a low temperature to stop the fermentation, and filtered to obtain a clear fermented malt alcoholic beverage with a beer taste (malt usage ratio 44%). This fermented malt alcoholic beverage with a beer taste was then diluted to obtain a base beverage, and each test sample having a predetermined alcohol concentration was prepared by adding brewing ethanol (95%) to the base beverage.

[0026] (2) A beer-flavored beverage that uses barley but does not go through a fermentation process Malt was saccharified using an enzyme, and filtered to obtain wort. The obtained wort was boiled at 100°C. Next, the wort was left to stand to separate the coagulated protein (trube), and then cooled wort (malt usage ratio: 100%) was obtained. The cooled wort obtained was diluted to obtain a base beverage, and each test sample having a predetermined alcohol concentration was prepared by adding brewing ethanol (95%) to the base beverage.

[0027] (3) A beer-flavored beverage that does not use barley and is made through a fermentation process Soy protein, yeast extract, and liquid sugar were mixed using an enzyme, then saccharified and filtered to obtain a solution. Liquid sugar mainly containing assimilable sugar was added to the obtained solution and boiled at 100°C. The solution was then left to stand to separate the coagulated protein (trube), and cooled to obtain a pre-fermentation liquid. Fermentation yeast was added to the obtained pre-fermentation liquid, and main fermentation and post-fermentation were performed to obtain a fermentation liquid. The obtained fermentation liquid was stored at low temperature to stop the fermentation, and filtered to obtain a clear fermented malt alcoholic beverage with a beer taste. This fermented malt alcoholic beverage with a beer taste was then diluted to obtain a base beverage, and each test sample with a specified alcohol concentration was prepared by adding brewing ethanol (95%) to the base beverage.

[0028] (4) A beer-flavored beverage that does not use barley and does not go through a fermentation process Soy protein, yeast extract, and liquid sugar were mixed using an enzyme, then saccharified and filtered to obtain a solution. The resulting solution was boiled at 100°C. The solution was then left to stand to separate the coagulated protein (trube), and the solution was cooled to obtain a solution. The resulting cooled solution was diluted to obtain a base beverage, and each test sample with a specified alcohol concentration was prepared by adding brewing ethanol (95%) to the base beverage.

[0029] All of the above tasting samples had a bitterness value (BU) of less than 5 because no hops were used.

[0030] Sensory evaluation A sensory evaluation was conducted on the tasting samples. The sensory evaluation was conducted by five well-trained panelists on three items: mid-to-late flavor intensity (flavor intensity from the middle to late stages of drinking), full-bodied flavor, and flavor balance. The sensory evaluation was conducted using an evaluation score of 1 to 5 in increments of 0.5. In this sensory evaluation, for each of the four tasting samples (1) to (4) above, one sample with an evaluation score of 1.5 and one sample with an evaluation score of 4.5 were identified (samples with a standard deviation of 0), and the standards were unified among the panelists. The specific evaluation criteria for each item were as follows:

[0031] Evaluation criteria for rich and full-bodied flavor in the middle and latter stages 5: Very strong 4: Strong 3: Somewhat strong 2: Slightly weak 1: Weak

[0032] Evaluation criteria for flavor balance 5: The flavors are well-balanced and it is suitable as a beverage. 4: The flavor is well-balanced and suitable as a beverage. 3: The flavor is well-balanced and suitable as a beverage. 2: The flavor is not well balanced and is not suitable as a beverage for personal use. 1: The flavor is poorly balanced and not suitable as a beverage.

[0033] result The results of the sensory evaluation are shown in the table below. [Table 1]

[0034] [Table 2]

[0035] [Table 3]

[0036] [Table 4]

[0037] From the above table, it was found that each of the ingredients in the table exhibits a dose-dependent effect of enhancing a rich flavor. It was also found that each of these ingredients exhibits an effect of enhancing the flavor intensity in the middle and latter half of the taste. It was also found that each of these ingredients can adjust the balance of the flavor.

Claims

1. A beer-taste beverage having a bitterness value of less than 10 and satisfying the following conditions: (a) a 2-phenethyl acetate content of 0.02 ppm or more; and (b) Caproic acid content is 0.01 ppm or more A beer-flavored beverage that satisfies any of the following requirements.

2. 2. The beer-taste beverage according to claim 1, wherein the ingredients do not include hops.

3. 2. The beer-taste beverage according to claim 1, which does not contain malt as an ingredient.

4. 4. The beer-taste beverage according to claim 1, which has a bitterness value of less than 5.

5. 4. The beer-taste beverage according to any one of claims 1 to 3, having an alcohol (ethanol) concentration of from 0 v / v % to 10 v / v %.

6. 2. The beer-taste beverage according to claim 1, having a 2-phenethyl acetate content of 0.4 ppm or more, a caproic acid content of 1.2 ppm or more, and an alcohol (ethanol) concentration of 1 v / v % or more and less than 10 v / v %.

7. 1. A method for producing a beer-taste beverage having a bitterness value of less than 10, comprising the steps of: (a) a 2-phenethyl acetate content of 0.02 ppm or more; and (b) Caproic acid content is 0.01 ppm or more The method comprises a step of adjusting the content of 2-phenethyl acetate and / or caproic acid so as to satisfy any one of the above requirements.

8. 1. A method for enhancing a full-bodied flavor in a beer-taste beverage having a bitterness value of less than 10, comprising: (a) a 2-phenethyl acetate content of 0.02 ppm or more; and (b) Caproic acid content is 0.01 ppm or more The method comprises a step of adjusting the content of 2-phenethyl acetate and / or caproic acid so as to satisfy any one of the above requirements.

9. 1. A method for enhancing flavor intensity in the middle and latter stages of a beer-taste beverage having a bitterness value of less than 10, comprising: (a) a 2-phenethyl acetate content of 0.02 ppm or more; and (b) Caproic acid content is 0.01 ppm or more The method comprises a step of adjusting the content of 2-phenethyl acetate and / or caproic acid so as to satisfy any one of the above requirements.

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