Beer taste beverage

Abstract

To provide a beer taste beverage that contains cannabidiol and still enables perception of adequate sharpness.SOLUTION: A beer taste beverage includes cannabidiol and linalool.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] In order to impart functionality to a beer-taste beverage, a component having physiological activity is blended. For example, Patent Document 1 discloses a non-alcoholic beer-taste beverage containing γ-aminobutyric acid (GABA) and dietary fiber, having a GABA content of 500 ppm or less and a dietary fiber content of 0.1 mass% or more. GABA is a component known to have effects such as blood pressure lowering, mental calming, improvement of kidney and liver functions, and promotion of alcohol metabolism.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Cannabidiol (CBD), one of the components contained in cannabis, has recently attracted attention as a component having a relaxing effect (sedative effect) and a stress-relieving effect. When the present inventor was examining a beverage containing CBD, it was found that a beer-taste beverage containing CBD has a problem that it is difficult to feel sharpness.

[0005] Therefore, an object of the present invention is to provide a beer-taste beverage that contains cannabidiol (CBD) and yet allows a sufficient sharpness to be felt.

Means for Solving the Problems

[0006] The present invention relates to a beer - flavored beverage containing cannabidiol (CBD) and linalool.

[0007] Since the above - mentioned beer - flavored beverage contains linalool, it can fully feel the sharpness while containing CBD. Also, by containing linalool, effects such as reducing the fishy smell of CBD and having excellent balance as a beer - flavored beverage can be obtained. Furthermore, since the above - mentioned beer - flavored beverage contains CBD, it can be expected to exhibit functions such as the relaxing effect (sedative effect) and stress - relieving effect of CBD.

[0008] The content of linalool in the above - mentioned beer - flavored beverage may be 10 μg / L or more, and may also be 100 μg / L or more and 2000 μg / L or less. When the content of linalool is within this range, effects such as excellent sharpness, reduction of the fishy smell of CBD, and excellent balance as a beer - flavored beverage are more significantly exerted.

[0009] The content of purine in the above - mentioned beer - flavored beverage may be less than 0.5 mg / 100 mL. Even when the content of purine is less than 0.5 mg / 100 mL, the above - mentioned effects are exerted.

[0010] The above - mentioned beer - flavored beverage may further contain coriander extract. Thereby, while maintaining the effect of excellent sharpness, the effects of reducing the fishy smell of CBD and having excellent balance as a beer - flavored beverage are more significantly achieved.

[0011] The above - mentioned beer - flavored beverage may be a non - alcoholic beverage.

[0012] The present invention includes, for example, the following inventions. [1] A beer - flavored beverage containing cannabidiol and linalool. [2] The beer-taste beverage according to [1], wherein the content of linalool is 10 μg / L or more. [3] The beer-taste beverage according to [1] or [2], wherein the content of linalool is 100 μg / L or more and 2000 μg / L or less. [4] The beer-taste beverage according to any one of [1] to [3], wherein the purine content is less than 0.5 mg / 100 mL. [5] The beer-taste beverage according to any one of [1] to [4], further containing coriander extract. [6] The beer-taste beverage according to any one of [1] to [5], which is a non-alcoholic beer-taste beverage. [Effect of the Invention]

[0013] According to the present invention, it is possible to provide a beer-taste beverage that contains cannabidiol (CBD) and yet allows one to fully feel the sharpness. [Embodiments for Carrying Out the Invention]

[0014] Hereinafter, embodiments for carrying out the present invention will be described in detail. Note that the present invention is not limited to the following embodiments.

[0015] [Beer-Taste Beverage] In this specification, the "beer-taste beverage" means a beverage having a beer-like flavor. Examples of the beer-taste beverage include, but are not limited to, those classified as "effervescent alcoholic beverages" (beer, sparkling sake, and other effervescent alcoholic beverages) under the Liquor Tax Act (Act No. 8 of 2020). Examples of the other effervescent alcoholic beverages include "other fermented liquors (effervescent) (1)" and "liqueurs (effervescent) (2)". In addition, the beer-taste beverage may have a beer-like flavor and may include beverages that do not belong to the effervescent alcoholic beverages defined by the Liquor Tax Act and soft drinks. The beer-taste beverage according to the present embodiment is not limited to those exemplified above.

[0016] The beer - flavored beverage according to this embodiment contains cannabidiol (CBD) and linalool.

[0017] Cannabidiol is a compound also known as 2 - [(1R,6R) - 6 - isopropenyl - 3 - methylcyclohex - 2 - en - 1 - yl] - 5 - pentylbenzene - 1,3 - diol. In this specification, cannabidiol is also referred to as CBD.

[0018] The cannabidiol blended in the beer - flavored beverage according to this embodiment may be extracted and / or purified from plants (for example, plants belonging to the genus Cannabis of the Cannabaceae family) or the like, or may be chemically synthesized. The cannabidiol blended in the beer - flavored beverage according to this embodiment may be, for example, commercially available.

[0019] The cannabidiol content in the beer - flavored beverage according to this embodiment may be, for example, 1 mg / L or more and 150 mg / L or less based on the total amount of the beer - flavored beverage. By having the cannabidiol content within this range, it can be expected that the functions such as the relaxing effect (sedative effect) and stress - relieving effect of cannabidiol will be exerted. From the same perspective, the cannabidiol content in the beer - flavored beverage according to this embodiment may be 5 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, or 60 mg / L or more based on the total amount of the beer - flavored beverage. Further from the same perspective, the cannabidiol content in the beer - flavored beverage according to this embodiment may be 140 mg / L or less, 130 mg / L or less, 120 mg / L or less, 110 mg / L or less, 100 mg / L or less, 95 mg / L or less, 90 mg / L or less, 85 mg / L or less, 80 mg / L or less, 75 mg / L or less, 70 mg / L or less, or 65 mg / L or less based on the total amount of the beer - flavored beverage.

[0020] The content of cannabidiol in the beer - flavored beverage can be measured, for example, by high - performance liquid chromatography (HPLC) equipped with an ultraviolet (UV) detector.

[0021] The content of cannabidiol in the beer - flavored beverage according to this embodiment can be adjusted, for example, by a method such as adding cannabidiol so that the content is within the above - mentioned range when manufacturing the beer - flavored beverage by a conventional method. When adding cannabidiol, for example, cannabidiol itself may be added, or a composition containing cannabidiol (for example, a water - soluble processed powder, an oil blended with cannabidiol) etc. may be added.

[0022] The content of linalool in the beer-taste beverage according to this embodiment may be, for example, 10 μg / L or more based on the total amount of the beer-taste beverage. From the viewpoint that the effects of being excellent in sharpness despite containing CBD, reducing the fishy smell of CBD, and being excellent in balance as a beer-taste beverage become more prominent, the content of linalool in the beer-taste beverage according to this embodiment may be, for example, 20 μg / L or more, 30 μg / L or more, 40 μg / L or more, 50 μg / L or more, 60 μg / L or more, 70 μg / L or more, 80 μg / L or more, 90 μg / L or more, 100 μg / L or more, 150 μg / L or more, 200 μg / L or more, 250 μg / L or more, 300 μg / L or more, 350 μg / L or more, 400 μg / L or more, 450 μg / L or more, 500 μg / L or more, 550 μg / L or more, 600 μg / L or more, 650 μg / L or more, 700 μg / L or more, 750 μg / L or more, or 800 μg / L or more based on the total amount of the beer-taste beverage. From the same viewpoint, the content of linalool in the beer-taste beverage according to this embodiment may be, for example, 3000 μg / L or less, 2900 μg / L or less, 2800 μg / L or less, 2700 μg / L or less, 2600 μg / L or less, 2500 μg / L or less, 2400 μg / L or less, 2300 μg / L or less, 2200 μg / L or less, 2100 μg / L or less, 2000 μg / L or less, 1900 μg / L or less, 1800 μg / L or less, 1700 μg / L or less, 1600 μg / L or less, 1500 μg / L or less, 1400 μg / L or less, 1300 μg / L or less, 1200 μg / L or less, 1100 μg / L or less, 1000 μg / L or less, 900 μg / L or less, 850 μg / L or less, or 800 μg / L or less based on the total amount of the beer-taste beverage.

[0023] The content of linalool in the beer-taste beverage can be measured by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

[0024] The content of linalool in the beer - flavored beverage according to this embodiment can be adjusted, for example, by a method of adding linalool so that the linalool content falls within the above - mentioned range at any stage when manufacturing the beer - flavored beverage, a method of appropriately selecting the type, blending amount, etc. of raw materials such that the content of linalool becomes higher or lower, a method of appropriately selecting the timing of adding raw materials, and a method of arbitrarily combining these. When adding linalool, for example, linalool itself may be added, or a composition containing linalool (for example, a flavor composition) may be added.

[0025] The purine content of the beer - flavored beverage according to this embodiment is not particularly limited. For example, it may be 0.0 mg / 100 mL or more and 10.0 mg / 100 mL or less. Even when the purine content of the beer - flavored beverage according to this embodiment is reduced, the beer - flavored beverage has the effects of being excellent in sharpness despite containing CBD, reducing the fishy smell of CBD, and having excellent balance as a beer - flavored beverage. Therefore, the purine content may be reduced. From this perspective, the purine content of the beer - flavored beverage according to this embodiment may be, for example, 9.0 mg / 100 mL or less, 8.0 mg / 100 mL or less, 7.0 mg / 100 mL or less, 6.0 mg / 100 mL or less, 5.0 mg / 100 mL or less, 4.0 mg / 100 mL or less, 3.0 mg / 100 mL or less, 2.0 mg / 100 mL or less, less than 2.0 mg / 100 mL, 1.9 mg / 100 mL or less, 1.8 mg / 100 mL or less, 1.7 mg / 100 mL or less, 1.6 mg / 100 mL or less, 1.5 mg / 100 mL or less, 1.4 mg / 100 mL or less, 1.3 mg / 100 mL or less, 1.2 mg / 100 mL or less, 1.1 mg / 100 mL or less, 1.0 mg / 100 mL or less, 0.9 mg / 100 mL or less, 0.8 mg / 100 mL or less, 0.7 mg / 100 mL or less, 0.6 mg / 100 mL or less, 0.5 mg / 100 mL or less, or less than 0.5 mg / 100 mL. The purine content of the beer - flavored beverage according to this embodiment may be, for example, more than 0 mg / 100 mL, 0.1 mg / 100 mL or more, 0.2 mg / 100 mL or more, 0.3 mg / 100 mL or more, or 0.4 mg / 100 mL or more.

[0026] In this specification, the purine content means the total content of four purine bases, namely adenine, xanthine, guanine, and hypoxanthine. The purine content in the beer - flavored beverage can be measured, for example, by high - performance liquid chromatography (HPLC).

[0027] The purine content of the beer - flavored beverage according to this embodiment can be adjusted, for example, by a method of selecting the types and amounts of raw materials so that the content is within the above - mentioned range when manufacturing the beverage by a conventional method, a method of removing purines (for example, a method of treating with a purine adsorbent such as activated carbon), and a method of arbitrarily combining these methods.

[0028] The beer - flavored beverage according to this embodiment preferably contains little or no tetrahydrocannabinol. Tetrahydrocannabinol is a compound also known as (-)-(6aR,10aR)-6,6,9 - trimethyl - 3 - pentyl - 6a,7,8,10a - tetrahydro - 6H - benzo[c]chromen - 1 - ol. In this specification, tetrahydrocannabinol is also referred to as THC. THC is known to have a psychoactive effect and is a component contained in plants belonging to the genus Cannabis of the Cannabaceae family, like cannabidiol.

[0029] The content of tetrahydrocannabinol in the beer - flavored beverage according to this embodiment is preferably 0.3% or less, more preferably less than 0.3%, still more preferably 0.2% or less, even more preferably less than 0.2%, even still more preferably 0.1% or less, particularly preferably 0.01% or less, and most preferably 0.00% (not containing at all).

[0030] The content of tetrahydrocannabinol in the beer - flavored beverage can be measured, for example, by high - performance liquid chromatography (HPLC) equipped with an ultraviolet (UV) detector.

[0031] The beer - flavored beverage according to this embodiment may further contain a coriander extract. By further containing a coriander extract, while maintaining the effect of excellent sharpness despite containing CBD, the effect of reducing the fishy smell of CBD and the effect of excellent balance as a beer - flavored beverage are more significantly exhibited.

[0032] The coriander extract may be, for example, an extract obtained by extracting from the leaves, stems, roots, flowers, etc. of coriander (Coriandrum sativum) with a solvent such as water, warm water, hot water, ethanol, and methanol, or a mixed solvent of two or more of these. It may also be a distillate obtained by distilling the extract, a mixture of the distillation residue and the distillate, or a powder obtained by drying the extract.

[0033] When the beer - flavored beverage according to this embodiment contains a coriander extract, the content of the coriander extract in the beer - flavored beverage according to this embodiment may be, for example, 0.00015 w / v% or more and 1.5 w / v% or less based on the total amount of the beer - flavored beverage. The content of the coriander extract in the beer - flavored beverage according to this embodiment may be, for example, 0.00075 w / v% or more, 0.0015 w / v% or more, 0.003 w / v% or more, 0.0045 w / v% or more, 0.006 w / v% or more, 0.0075 w / v% or more, 0.009 w / v% or more, 0.0105 w / v% or more, 0.012 w / v% or more, 0.0135 w / v% or more, or 0.015 w / v% or more, and 1.35 w / v% or less, 1.2 w / v% or less, 1.05 w / v% or less, 0.9 w / v% or less, 0.75 w / v% or less, 0.6 w / v% or less, 0.45 w / v% or less, 0.3 w / v% or less, 0.15 w / v% or less, 0.135 w / v% or less, 0.12 w / v% or less, 0.105 w / v% or less, 0.09 w / v% or less, 0.075 w / v% or less, 0.06 w / v% or less, 0.045 w / v% or less, 0.03 w / v% or less, or 0.015 w / v% or less. Note that the said content means a value converted to the amount of coriander used for the coriander extract.

[0034] The content of coriander extract in the beer - flavored beverage according to this embodiment can be adjusted, for example, by a method of adding coriander extract so that the content of coriander extract falls within the above - mentioned range at any stage when manufacturing the beer - flavored beverage. When adding coriander extract, for example, coriander extract itself may be added, or a composition containing coriander extract (for example, oil blended with coriander extract) may be added.

[0035] The beer - flavored beverage according to this embodiment may contain a wheat raw material as a raw material. In this specification, the wheat raw material refers to wheat or wheat processed products. Examples of wheat include barley, wheat, rye, crow wheat, oats, pearl barley, and spelt. Examples of wheat processed products include wheat extract, malt, and malt extract. Wheat extract is obtained by extracting the wheat extract component containing sugar and nitrogen from wheat. Malt is obtained by germinating wheat. Malt extract is obtained by extracting the extract component containing sugar and nitrogen from malt.

[0036] The beer - flavored beverage according to this embodiment may have a malt ratio (the ratio of malt in the raw materials other than water and hops) of 0 mass% or more and 100 mass% or less. The malt ratio may be 10 mass% or more, 20 mass% or more, 30 mass% or more, 40 mass% or more, 50 mass% or more, 60 mass% or more, 65 mass% or more, 66 mass% or more, 67 mass% or more, 70 mass% or more, 80 mass% or more, 90 mass% or more, 95 mass% or more, 99 mass% or more, or 100 mass%. Also, the malt ratio may be less than 100 mass%, 95 mass% or less, 90 mass% or less, 80 mass% or less, 70 mass% or less, 60 mass% or less, or 50 mass% or less.

[0037] The beer - flavored beverage according to this embodiment may contain plant raw materials other than wheat raw materials. Examples of plant raw materials other than wheat raw materials include grains such as corn, rice, and Chinese cabbage; tubers such as potatoes and sweet potatoes; and beans such as soybeans and peas.

[0038] The beer-taste beverage according to this embodiment may contain saccharides as raw materials. Examples of saccharides include liquid sugar and powdered sugar such as granulated sugar.

[0039] The beer-taste beverage according to this embodiment may contain hops as raw materials. Hops include, for example, dried hops, hop pellets, and hop extracts, and also include processed hop products such as low hops, hexahops, tetra hops, and isomerized hop extracts.

[0040] The beer-taste beverage according to this embodiment may contain other raw materials such as bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavors, salts, etc., which are usually blended in beverages, as long as the effects of the present invention are not impaired. Examples of bittering agents include, in addition to the above-mentioned hops, caffeine, gentiana extract, peptides, theobromine, naringin, nigaaki extract, niga yomogi extract, cinchona extract, etc. Examples of coloring agents include caramel pigment, gardenia pigment, fruit juice pigment, vegetable pigment, synthetic pigment. Examples of sweeteners include fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, tichloro, zurutin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame. Examples of antioxidants include vitamin C, vitamin E, polyphenol. 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, sodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, sodium lactate, glacial acetic acid, fumaric acid, sodium fumarate, sodium DL-malate. Examples of salts include sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate.

[0041] The beverage according to this embodiment may be an alcoholic beverage (beer - flavored alcoholic beverage) with an alcohol content of 1 v / v% or more, or may be a non - alcoholic beverage (beer - flavored non - alcoholic beverage) with an alcohol content of less than 1 v / v%. In this specification, alcohol means ethanol unless otherwise specified.

[0042] The alcohol content of the beer - flavored alcoholic beverage is not particularly limited. For example, it may be 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. Also, the alcohol content of the beer - flavored 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.

[0043] The alcohol content of the beer - flavored non - alcoholic beverage only needs to be less than 1 v / v%, and may be 0.7 v / v% or less, 0.5 v / v% or less, 0.3 v / v% or less, 0.1 v / v% or less, less than 0.005 v / v% (0.00 v / v%). Also, the alcohol content of the beer - flavored 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.

[0044] The alcohol content of the beer-taste beverage can be measured, for example, by the method described in "8.3.6 Beer, Alcohol (Alcoholizer Method)" or "8.3.7 Headspace GC-FID Method" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Federation [Analysis Committee], 2013 Supplement and Revision), or by the method described in "3-4 Alcohol Content" of the Analytical Methods Prescribed by the National Tax Agency. The alcohol content of the beer-taste beverage can be adjusted, for example, by adding alcohol (such as raw material alcohol, spirits, vodka, etc., distilled alcohol, and fermentation broth obtained by brewing), setting fermentation conditions, etc.

[0045] The bitterness value of the beer-taste beverage according to this embodiment may be, for example, 0.0 or more and 100.0 or less. The BU of the beverage according to this embodiment may be, for example, 100.0 or less, 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, 50.0 or less, 40.0 or less, 30.0 or less, or 20.0 or less, and may be 0.0 or more, 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, 10.0 or more, or 15.0 or more.

[0046] 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 Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Federation [Analysis Committee], 2013 Supplement and Revision). The bitterness value can be appropriately set within the above range, for example, by adjusting the type and amount of raw materials.

[0047] The beer-taste beverage according to this embodiment may be a fermented beverage (beer-taste fermented beverage) or a non-fermented beverage (beer-taste non-fermented beverage). The fermented beverage is produced through fermentation by yeast or the like. The non-fermented beverage is produced without fermentation by yeast or the like. Note that the non-fermented beverage also includes a beer-taste beverage produced by blending alcohol (such as spirits, raw material alcohol, etc., distilled alcohol) without fermentation by yeast or the like.

[0048] The beer - flavored beverage according to this embodiment may be non - fizzy or fizzy. Here, non - fizzy means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg / cm 2 ), and fizzy means that the gas pressure at 20°C is 0.049 MPa (0.5 kg / cm 2 ) or more. When making it fizzy, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg / cm 2 ), or may be about 0.25 MPa (2.55 kg / cm 2 ).

[0049] The beer - flavored beverage according to this embodiment can be provided in a container. The container may be any that can be sealed, and so - called can containers or barrel containers made of metal (such as aluminum or steel) can be applied. Also, glass containers, PET bottle containers, paper containers, pouch containers, etc. can be applied as the container. The capacity of the container is not particularly limited, and any currently in circulation can be applied. Note that, from the point of being able to completely block gas, moisture, and light rays and maintaining stable quality at room temperature for a long time, it is preferable to apply a metal container.

[0050] 〔Manufacturing method of beer - flavored beverage〕 The beer - flavored beverage according to this embodiment can be manufactured according to a conventional method, except for containing cannabidiol (CBD) in the beer - flavored beverage, containing linalool in the beer - flavored beverage, and optionally containing coriander extract in the beer - flavored beverage, and adjusting the contents of CBD, linalool, tetrahydrocannabinol (THC), and coriander extract within the ranges described above, and adjusting the purine content within the range described above.

[0051] The beer - flavored beverage according to this embodiment may, for example, mix raw materials to produce a beer - flavored beverage (method by blending), or may produce a beer - flavored beverage through fermentation by yeast or the like (method by brewing).

[0052] The manufacturing method (method by blending) according to one embodiment includes, for example, a blending step of blending water, CBD, linalool, and, if necessary, one or a combination of two or more selected from coriander extract, alcohol (for example, raw material alcohol, distilled alcohol such as spirits and vodka, fermentation broth obtained by brewing), and / or the other components described above into a raw material tank.

[0053] The blending step may also include adjusting the purine content within the above-described range. The purine content can be adjusted by adjusting the blending amount of the raw material containing purine (including not blending). The blending step may include, if necessary, adjusting the blending amounts of CBD, linalool, and coriander extract so that the contents of CBD, linalool, THC, and coriander extract are within the above-described ranges. The THC content can be adjusted by using CBD raw material that does not contain THC or, even in the case of CBD raw material containing THC, adjusting the blending amount.

[0054] For CBD, CBD itself may be blended, or it may be blended as a composition containing CBD (for example, water-soluble processed powder, oil blended with cannabidiol). For linalool, linalool itself may be blended, or it may be blended as a composition containing linalool (for example, fragrance composition). Similarly, for coriander extract, coriander extract itself may be blended, or it may be blended as a composition containing coriander extract (for example, oil blended with coriander extract).

[0055] The manufacturing method according to this embodiment may further include a filtering step of filtering the mixed solution obtained by mixing each component in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtering step, a filling step of filling the sterilized filtrate sterilized in the first sterilization step into containers such as bottles, cans, and PET bottles, and a second sterilization step of sterilizing the filtrate filled into the containers together with the containers.

[0056] The mixing process may be carried out while stirring with a stirrer or the like so that each component is well mixed. Also, the filtration process can be carried out, for example, by a general filter or strainer. The first sterilization process may be carried out by plate sterilization from the viewpoint of processing speed and the like, and is applicable without being limited thereto as long as the same process can be carried out. The filling process may be carried out in a clean room maintained at a cleanliness level usually maintained in the production of beverages. The second sterilization process can be carried out by heating the filtered liquid together with the container at a predetermined temperature and for a predetermined time. The first or second sterilization process may be a non-heat sterilization process. Examples of the non-heat sterilization process include ultraviolet (UV) sterilization. It is also possible to carry out aseptic filling without performing a sterilization process. Also, in the case of a carbonated beverage, for example, carbonation may be carried out before the filling process.

[0057] The production method (brewing method) in another embodiment includes, for example, a charging process and a fermentation process.

[0058] In the charging process, a pre-fermentation liquid is obtained using raw materials and charging water (water used in the charging process). That is, the charging process is a process of preparing a pre-fermentation liquid used for fermentation. The charging process may include, in this order, a saccharification process of producing a saccharified liquid from raw materials and charging water, a filtration process of filtering the saccharified liquid to obtain a sugar-containing liquid, a boiling process of boiling the sugar-containing liquid, a removal process of removing solids in the sugar-containing liquid after boiling, and a cooling process of cooling the sugar-containing liquid from which solids have been removed.

[0059] In the saccharification process, after charging the raw materials and charging water, the temperature is adjusted to 50 to 76°C and the step of maintaining the temperature is included. In this step, for example, the temperature is maintained at 50 to 76°C for 1 to 200 minutes. Thereby, for example, the saccharification of the raw materials proceeds or soluble components elute, and a saccharified liquid containing components necessary for yeast metabolism is obtained. The saccharified liquid obtained in the saccharification process is filtered in the filtration process to become a sugar-containing liquid.

[0060] In the boiling step, the sugar-containing liquid is boiled to obtain a post-boiling liquid (sugar-containing liquid after boiling). The sugar-containing liquid contains components capable of alcoholic fermentation by yeast. Examples of the sugar-containing liquid include wort and syrup. Wort is a liquid obtained through saccharification of the above-mentioned wheat raw materials and the like and is unfermented. Wort can be obtained, for example, through the steps of mixing the above-mentioned raw materials such as wheat raw materials and water, saccharifying the liquid containing the raw materials and water by a conventional method to obtain a saccharified liquid, and filtering the saccharified liquid.

[0061] In the boiling step, hops may be added to the sugar-containing liquid. As the hops to be added, for example, dried hops, hop pellets, and hop extracts can be used. The hops may be hop processed products such as extracts of low hops, hexahops, tetrahops, and isomerized hops.

[0062] In the removal step, solids in the post-boiling liquid are removed to obtain a purified liquid (sugar-containing liquid with solids removed). The removal step can be performed, for example, by precipitating the insoluble solids contained in the post-boiling liquid. Examples of the solids include heat coagulants generated by the boiling step and hop dregs when hops are added in the boiling step. The removal step may be carried out in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid. In the removal step, hops may be added to the post-boiling liquid.

[0063] The fermentation step is a step of fermenting the pre-fermentation liquid with yeast. Through the fermentation step, a post-fermentation liquid obtained by fermenting the pre-fermentation liquid with yeast is obtained. In the fermentation step, alcoholic fermentation is carried out by yeast. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast. The yeast used in the fermentation step may be ordinary beer yeast.

[0064] In the manufacturing method according to this embodiment, as a post-fermentation step, it may include a step of aging and cooling the post-fermentation liquid and a step of filtering the post-fermentation liquid. By performing the filtering step, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0065] In the manufacturing method according to this embodiment, as another post-fermentation step, heating (sterilization) or the like may be performed on the post-fermentation broth (or the post-fermentation broth after the filtration step).

[0066] In the manufacturing method according to this embodiment, the CBD content may be adjusted within the above range, for example, by adding it to the post-fermentation broth. In the manufacturing method according to this embodiment, the linalool content may be adjusted by adding linalool to the raw material liquid (including the post-fermentation broth), or may be adjusted by selecting the type of hop, the amount used, the timing of use, etc. In the manufacturing method according to this embodiment, the coriander extract content may be adjusted within the above range, for example, by adding it to the pre-fermentation broth and / or the post-fermentation broth. The THC content can be adjusted by using a CBD raw material that does not contain THC, or by adjusting the addition amount even in the case of a CBD raw material that contains THC.

[0067] For CBD, CBD itself may be blended, or it may be blended as a composition containing CBD (for example, a water-soluble processed powder, an oil blended with cannabidiol). For linalool, linalool itself may be blended, or it may be blended as a composition containing linalool (for example, a fragrance composition). Similarly, for the coriander extract, the coriander extract itself may be blended, or it may be blended as a composition containing the coriander extract (for example, an oil blended with the coriander extract).

[0068] In the manufacturing method according to this embodiment, the purine body content may be adjusted within the above range, for example, by selecting the type and amount of the raw material so that the content is within the above range. Also, by appropriately selecting the type of raw material, the amount used, the type of enzyme agent, the activated carbon treatment conditions (for example, the type of activated carbon, the activated carbon concentration, the stirring speed, etc.), or the type of adsorbent for purine bodies, the purine body content may be adjusted within the above-mentioned range.

[0069] [[Method for improving the sharpness of a beer-taste beverage containing cannabidiol]] The beer - flavored beverage according to this embodiment has an excellent sharpness while containing cannabidiol. Therefore, the present invention can be regarded as a method for improving the sharpness of a beer - flavored beverage containing cannabidiol, which includes containing cannabidiol and linalool in the beer - flavored beverage.

[0070] The method may optionally include containing coriander extract in the beer - flavored beverage, adjusting the contents of CBD, linalool, tetrahydrocannabinol (THC), and coriander extract within the ranges described above, and adjusting the purine content within the range described above.

[0071] As specific embodiments and the like in the method described above, the embodiments described in the beer - flavored beverage and the method for manufacturing the beer - flavored beverage can be applied without limitation.

Example

[0072] Hereinafter, the present invention will be described more specifically based on examples. However, the present invention is not limited by the following examples.

[0073] [Test Example 1: Preparation and Evaluation of Beer - flavored Beverage] To a base carbonated solution obtained by mixing pure water, carbonated water, water - soluble dietary fiber, caramel pigment, acesulfame K, and lactic acid, iso - alpha acids (hop extract) were added to achieve the bitterness value (BU) shown in Table 1, and further, CBD (water - dispersible cannabidiol from OFF Co., Ltd.) was added to reach the concentration shown in Table 1. Then, it was filled into 350 - mL aluminum cans to prepare the beer - flavored beverages of Test Example 1 - 1 to Test Example 1 - 3. The gas pressure was 2.3 kgf / cm 2 It was. The bitterness value (BU), CBD content, and purine content of the beverages of Test Example 1 - 1 to Test Example 1 - 3 are values calculated from the raw material composition and the addition amounts of each component.

[0074] For the beverages in Test Examples 1-1 to 1-3, sensory evaluations were conducted on the evaluation items of "the fishy smell of CBD", "sharpness", and "overall evaluation". The sensory evaluations were carried out by 4 selected panelists with discriminative ability. All evaluation items were evaluated on a 5-point scale from 1 to 5, and the average value was taken as the evaluation score. Also, for the evaluation items of "the fishy smell of CBD", "sharpness", and "overall evaluation", the scores of the beverage in Test Example 1-1 were set at 1 point, 3 points, and 3 points respectively and fixed, and other beverages were evaluated based on this.

[0075] "The fishy smell of CBD" refers to the feeling of a fishy fragrance when drinking a beverage containing CBD. The higher the score, the stronger the fishy smell of CBD is felt. That is, the lower the score of "the fishy smell of CBD", the more favorable the feeling. "Sharpness" refers to the feeling of a sharpness similar to that of a beer-taste beverage when drinking, and the higher the score, the stronger the sharpness is felt. "Overall evaluation" is carried out based on the balance of the entire beer-taste beverage, and the higher the score, the better the balance of the beer-taste beverage is shown. The results are shown in Table 1.

[0076]

Table 1

[0077] As shown in Table 1, it became clear that the beer-taste beverages in Test Examples 1-2 and 1-3 containing CBD had a problem that the sharpness score was lower and it was less likely to feel sharp compared to the beer-taste beverage in Test Example 1-1 that did not contain CBD.

[0078] [Test Example 2: Preparation and Evaluation of Beer-Taste Beverages] To the base carbonated solution prepared in the same manner as in Test Example 1, iso-α-acid (hop extract) was added to achieve the bitterness value (BU) shown in Table 2, and further linalool and CBD (water-dispersible cannabidiol from OFF Co., Ltd.) were added to achieve the concentrations shown in Table 2, and then filled into 350 mL aluminum cans to prepare the beer-taste beverages of Test Examples 2-1 to 2-5. The gas pressure was 2.3 kgf / cm2 It was as follows. The bitterness value (BU), CBD content, purine body content, and linalool content of the beer-taste beverages in Test Examples 2-1 to 2-5 were values calculated from the raw material composition and the addition amounts of the respective components.

[0079] For the beer-taste beverages in Test Examples 2-1 to 2-5, sensory evaluation was carried out in the same manner as in Test Example 1. In addition, regarding the evaluation items of "the fishy smell of CBD", "sharpness", and "overall evaluation", the scores of the beer-taste beverage in Test Example 1-1 were set to 1 point, 3 points, and 3 points respectively and fixed, and it was the same as in Test Example 1 that other beer-taste beverages were evaluated based on this. The results are shown in Table 2.

[0080]

Table 2

[0081] As shown in Table 2, in the beer-taste beverage containing CBD, by further containing linalool (Test Examples 2-2 to 2-5), the score of sharpness became higher and a sufficient sharpness was felt. In addition, in the beer-taste beverage containing CBD, by further containing linalool (Test Examples 2-2 to 2-5), the score of the fishy smell of CBD became lower (resulting in a favorable feeling), and the score of the overall evaluation became higher. The fishy smell of CBD was reduced and the balance as a beer-taste beverage was also excellent.

[0082] [Test Example 3: Preparation and Evaluation of Beer-Taste Beverage] To the base carbonated solution prepared in the same manner as in Test Example 1, iso-α acid (hop extract) was added so as to have the bitterness value (BU) shown in Table 3, and further linalool, coriander extract, and CBD (water-dispersible cannabidiol of OFF Co., Ltd.) were added so as to have the concentrations shown in Table 3, and filled into 350 mL aluminum cans to prepare the beer-taste beverages of Test Examples 3-1 to 3-2. The gas pressure was 2.3 kgf / cm 2It was. The bitterness value (BU), CBD content, purine content, and linalool content of the beer - flavored beverages in Test Examples 3 - 1 to 3 - 2 are values calculated from the raw material composition and the addition amounts of each component.

[0083] For the beer - flavored beverages in Test Examples 3 - 1 to 3 - 2, sensory evaluation was carried out in the same manner as in Test Example 1. In addition, for the evaluation items of "the fishy smell of CBD", "sharpness", and "overall evaluation", the scores of the beer - flavored beverage in Test Example 1 - 1 were set to 1 point, 3 points, and 3 points respectively and fixed, and it was the same as in Test Example 1 that other beer - flavored beverages were evaluated based on this. The results are shown in Table 3.

[0084]

Table 3

[0085] As shown in Table 3, in the beer - flavored beverage containing CBD and linalool, when further containing coriander extract (Test Example 3 - 2), the effect that the sharpness is maintained while the fishy smell of CBD is reduced and the effect that the balance as a beer - flavored beverage is excellent became more prominent.

Claims

1. A beer - flavored beverage containing cannabidiol and linalool.

2. The beer - flavored beverage according to Claim 1, wherein the content of the linalool is 10 μg / L or more.

3. The beer - flavored beverage according to Claim 1 or 2, wherein the content of the linalool is 100 μg / L or more and 2000 μg / L or less.

4. The beer - flavored beverage according to Claim 1 or 2, wherein the purine content is less than 0.5 mg / 100 mL.

5. The beer - flavored beverage according to Claim 1 or 2, further containing coriander extract.

6. The beer - flavored beverage according to Claim 1 or 2, which is a non - alcoholic beverage.

Images