Beer-taste beverage

Abstract

To provide a beer-taste beverage with a high alcohol content and reduced sourness and sour odor.SOLUTION: A beer-taste beverage has an alcohol content of 8 v / v% or more, and a pyrazine content of 6.9 μg / L or more.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] For the purpose of improving the flavor of beer - flavored beverages, various technical means have been proposed. For example, Patent Document 1 discloses a method for improving the flavor of a beer - flavored beverage, which has a chromaticity of 10.0 to 75.0 °EBC and a ratio of the absorbance at a wavelength of 560 nm to the absorbance at a wavelength of 430 nm of 0.200 or less, suppressing the sweetness of the beer - flavored beverage to provide a drinkable taste. The method is to make the total content of 2,5 - dimethylpyrazine, 2,6 - dimethylpyrazine, and 2,3,5 - trimethylpyrazine in the beer - flavored beverage 4.0 to 20.0 ppb.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, sufficient studies have not been made on methods for improving the flavor of high - alcohol beer - flavored beverages (for example, those with an alcohol content of 8 v / v% or more). In high - alcohol beer - flavored beverages, there has been a problem that sourness and acid odor become prominent.

[0005] An object of the present invention is to provide a high - alcohol beer - flavored beverage in which sourness and acid odor are reduced.

Means for Solving the Problems

[0006] The present invention relates to a beer - flavored beverage having an alcohol content of 8 v / v% or more and a pyrazines content of 6.9 μg / L or more. In the above - mentioned beer - flavored beverage, the alcohol content may be 11 v / v% or more and less than 20 v / v%.

[0007] In the beer - flavored beverage according to an embodiment of the present invention, since the pyrazines content is 6.9 μg / L or more, while the alcohol content is 8 v / v% or more, the sour taste and acid odor are reduced.

[0008] In the above - mentioned beer - flavored beverage, the pyrazines may contain one or more selected from the group consisting of 2,3 - dimethylpyrazine, 2,5 - dimethylpyrazine, 2,6 - dimethylpyrazine, 2 - ethylpyrazine, and 2,3,5 - trimethylpyrazine.

[0009] In the above - mentioned beer - flavored beverage, the pyrazines content may be 40.0 μg / L or less. In this case, the smoothness and the aroma of fermentation are excellent, and an excessive enhancement of the burnt odor can be prevented.

[0010] In the above - mentioned beer - flavored beverage, the pyrazines content may be 8.2 μg / L or more and 20.0 μg / L or less. In this case, the sour taste and acid odor are further reduced, the smoothness and the aroma of fermentation are excellent, and an excessive enhancement of the burnt odor can be prevented.

[0011] In the above - mentioned beer - flavored beverage, when the pyrazines contain 2,6 - dimethylpyrazine and 2,3 - dimethylpyrazine, the ratio of the content of 2,3 - dimethylpyrazine to the content of 2,6 - dimethylpyrazine may be 0.4 or more and 1.2 or less. In this case, the sour taste and acid odor are further reduced, the smoothness and the aroma of fermentation are excellent, and an excessive enhancement of the burnt odor can be prevented.

[0012] In the above - mentioned beer - flavored beverage, the malt usage ratio may be 50.0 w / w% or more and 66.6 w / w% or less. Furthermore, the above - mentioned beer - flavored beverage may not contain distilled alcohol.

[0013] The present invention also relates to a method for producing a beer - flavored beverage, which includes adjusting the alcohol content to 8 v / v% or more and adjusting the content of pyrazines to 6.9 μg / L or more.

[0014] The present invention further relates to a method for reducing the sour taste and acid odor of a beer - flavored beverage, which includes adjusting the alcohol content to 8 v / v% or more and adjusting the content of pyrazines to 6.9 μg / L or more.

[0015] The present invention includes, for example, the inventions shown below. [1] A beer - flavored beverage having an alcohol content of 8 v / v% or more and a pyrazine content of 6.9 μg / L or more. [2] The beer - flavored beverage according to [1], wherein the alcohol content is 11 v / v% or more and less than 20 v / v%. [3] The beer - flavored beverage according to [1] or [2], wherein the pyrazines include one or more selected from the group consisting of 2,3 - dimethylpyrazine, 2,5 - dimethylpyrazine, 2,6 - dimethylpyrazine, 2 - ethylpyrazine, and 2,3,5 - trimethylpyrazine. [4] The beer - flavored beverage according to any one of [1] to [3], wherein the pyrazine content is 40.0 μg / L or less. [5] The beer - flavored beverage according to any one of [1] to [4], wherein the pyrazine content is 8.2 μg / L or more and 20.0 μg / L or less. [6] The beer - flavored beverage according to any one of [1] to [5], wherein the pyrazines include 2,6 - dimethylpyrazine and 2,3 - dimethylpyrazine, and the ratio of the content of 2,3 - dimethylpyrazine to the content of 2,6 - dimethylpyrazine is 0.4 or more and 1.2 or less. [7] The beer - flavored beverage according to any one of [1] to [6], wherein the malt usage ratio is 50.0 w / w% or more and 66.6 w / w% or less. [8] A beer-taste beverage according to any one of [1] to [7], which does not contain distilled alcohol. [9] A method for producing a beer-taste beverage, which includes adjusting the alcohol content to 8 v / v% or more and adjusting the content of pyrazines to 6.9 μg / L or more.

[10] A method for reducing the sour taste and acid odor of a beer-taste beverage, which includes adjusting the alcohol content to 8 v / v% or more and adjusting the content of pyrazines to 6.9 μg / L or more.

Advantages of the Invention

[0016] According to the present invention, it is possible to provide a beer-taste beverage having a high alcohol content and reduced sour taste and acid odor.

Modes for Carrying Out the Invention

[0017] Hereinafter, modes for carrying out the present invention will be described in detail. Note that the present invention is not limited to the following embodiments.

[0018] 〔Beer-Taste Beverage〕 A beer-taste beverage according to one embodiment has an alcohol content of 8 v / v% or more and a content of pyrazines of 6.9 μg / L or more.

[0019] In the present specification, the "beer-taste beverage" means a beverage having a beer-like flavor.

[0020] The alcohol content of the beer - flavored beverage according to this embodiment is 8 v / v% or more. The alcohol content of the beer - flavored beverage according to this embodiment may be 9 v / v% or more, 10 v / v% or more, 11 v / v% or more, 12 v / v% or more, 13 v / v% or more, 14 v / v% or more, 15 v / v% or more, or 16 v / v% or more. Further, the alcohol content of the beer - flavored beverage according to this embodiment may be 50 v / v% or less, 40 v / v% or less, 30 v / v% or less, 25 v / v% or less, 20 v / v% or less, or less than 20 v / v%. In this specification, alcohol means ethanol unless otherwise specified.

[0021] The alcohol content of the beer - flavored beverage according to this embodiment can be measured, for example, by the method described in the National Tax Agency's Prescribed Analysis Method "3 - 4 Alcohol Content".

[0022] The alcohol content of the beer - flavored beverage according to this embodiment can be adjusted, for example, at any stage in the production of the beer - flavored beverage, by adding an alcohol source so that the alcohol content falls within the above - mentioned range, by appropriately selecting the type, blending amount, etc. of raw materials such that the alcohol content increases or decreases, by selecting a yeast strain with excellent alcohol - producing ability, and by any combination of these methods. The alcohol source to be added may be a solution containing alcohol, for example, raw material alcohol, distilled alcohol such as spirits and vodka, and fermentation broth obtained by brewing, etc. The beer - flavored beverage according to this embodiment may be a beer - flavored beverage that does not contain distilled alcohol.

[0023] In this specification, pyrazines mean pyrazine in which one or more hydrogen atoms are substituted with an alkyl group. Pyrazines may be pyrazine in which two or more hydrogen atoms are substituted with an alkyl group. In these cases, the alkyl group as a substituent may be, for example, a methyl group or an ethyl group. Also, when there are a plurality of alkyl groups as substituents, the plurality of alkyl groups may be the same as each other or different from each other.

[0024] Pyrazines include pyrazine in which one hydrogen atom is substituted with an alkyl group, pyrazine in which two hydrogen atoms are substituted with an alkyl group, pyrazine in which three hydrogen atoms are substituted with an alkyl group, and pyrazine in which four hydrogen atoms are substituted with an alkyl group.

[0025] Examples of pyrazine in which one hydrogen atom is substituted with an alkyl group include 2 - methylpyrazine and 2 - ethylpyrazine. Examples of pyrazine in which two hydrogen atoms are substituted with an alkyl group include 2,3 - dimethylpyrazine, 2,5 - dimethylpyrazine, 2,6 - dimethylpyrazine, and 2 - ethyl - 3 - methylpyrazine. Examples of pyrazine in which three hydrogen atoms are substituted with an alkyl group include 2,3,5 - trimethylpyrazine, 2 - ethyl - 3,5 - dimethylpyrazine, 2 - ethyl - 3,6 - dimethylpyrazine, 3 - ethyl - 2,5 - dimethylpyrazine, and 3 - ethyl - 2,6 - dimethylpyrazine. Examples of pyrazine in which four hydrogen atoms are substituted with an alkyl group include tetramethylpyrazine.

[0026] Pyrazines may contain one or more selected from the group consisting of 2,3 - dimethylpyrazine, 2,5 - dimethylpyrazine, 2,6 - dimethylpyrazine, 2 - ethylpyrazine, and 2,3,5 - trimethylpyrazine. Also, pyrazines may consist of one or more selected from the group consisting of 2,3 - dimethylpyrazine, 2,5 - dimethylpyrazine, 2,6 - dimethylpyrazine, 2 - ethylpyrazine, and 2,3,5 - trimethylpyrazine.

[0027] The content of pyrazines in the beer - flavored beverage according to this embodiment is 6.9 μg / L or more. From the viewpoints of further reducing sourness and acid odor, further improving smoothness and fermentation aroma, and suppressing scorched odor, the content of pyrazines may be 7.0 μg / L or more, 7.5 μg / L or more, 8.0 μg / L or more, 8.2 μg / L or more, 8.5 μg / L or more, 8.8 μg / L or more, or 9.0 μg / L or more. Also, from the viewpoints of further improving smoothness and fermentation aroma and suppressing scorched odor, the content of pyrazines may be 40.0 μg / L or less, 36.0 μg / L or less, 32.0 μg / L or less, 30.0 μg / L or less, 26.0 μg / L or less, 22.0 μg / L or less, 20.0 μg / L or less, 18.5 μg / L or less, 17.0 μg / L or less, 16.0 μg / L or less, 15.0 μg / L or less, 14.5 μg / L or less, 14.0 μg / L or less, or 13.0 μg / L or less. From the viewpoints of further reducing sourness and acid odor, further improving smoothness and fermentation aroma, and suppressing scorched odor, the content of pyrazines may be 8.2 μg / L or more and 20.0 μg / L or less, 8.5 μg / L or more and 17.0 μg / L or less, or 9.0 μg / L or more and 16.0 μg / L or less.

[0028] The content of pyrazines in the beer - flavored beverage according to this embodiment can be measured, for example, by the SPME - GC - MS method. In the above - mentioned SPME - GC - MS method, it is preferable to measure by the standard addition method using a calibration curve prepared by separately adding a standard solution to the sample. Also, when affected by interfering substances and / or when the sensitivity is insufficient, one or more conditions selected from the group consisting of the type of fiber, adsorption temperature, adsorption time, and column type can be appropriately changed, or GC / MS / MS or two - dimensional GC - MS can be used.

[0029] The content of pyrazines can be adjusted, for example, at any stage in the production of a beer-taste beverage, by a method of adding a pyrazine source so that the content of pyrazines falls within the above range, a method of appropriately selecting the type and blending amount of raw materials such that the content of pyrazines increases or decreases, a method of setting appropriate charging conditions, and a method of arbitrarily combining these. Examples of pyrazine sources include pyrazines themselves and compositions containing pyrazines.

[0030] When the pyrazines contain 2,3-dimethylpyrazine, the content of 2,3-dimethylpyrazine may be 0.5 μg / L or more, 0.8 μg / L or more, 1.0 μg / L or more, 1.2 μg / L or more, 1.3 μg / L or more, 1.5 μg / L or more, 1.7 μg / L or more, or 2.0 μg / L or more from the viewpoints of further reducing sourness and acid odor, further improving smoothness and fermentation aroma, and suppressing burnt odor. Also, from the viewpoints of further improving smoothness and fermentation aroma and suppressing burnt odor, the content of 2,3-dimethylpyrazine may be 22.0 μg / L or less, 20.0 μg / L or less, 18.0 μg / L or less, 15.0 μg / L or less, 13.0 μg / L or less, 11.0 μg / L or less, 9.0 μg / L or less, 7.0 μg / L or less, or 5.0 μg / L or less. From the viewpoints of further reducing sourness and acid odor, further improving smoothness and fermentation aroma, and suppressing burnt odor, the content of 2,3-dimethylpyrazine may be 0.5 μg / L or more and 22.0 μg / L or less, 1.5 μg / L or more and 15.0 μg / L or less, 1.7 μg / L or more and 11.0 μg / L or less, or 2.0 μg / L or more and 7.0 μg / L or less.

[0031] When the pyrazines contain 2,6-dimethylpyrazine, from the viewpoints of further reducing sourness and acid odor, further improving smoothness and fermentation aroma, and suppressing scorched odor, the content of 2,6-dimethylpyrazine may be 1.5 μg / L or more, 1.7 μg / L or more, 2.0 μg / L or more, 2.2 μg / L or more, 2.5 μg / L or more, 2.7 μg / L or more, 3.0 μg / L or more, 3.2 μg / L or more, 3.5 μg / L or more, or 4.0 μg / L or more. Also, from the viewpoints of further improving smoothness and fermentation aroma and suppressing scorched odor, the content of 2,6-dimethylpyrazine may be 35.0 μg / L or less, 30.0 μg / L or less, 20.0 μg / L or less, 18.0 μg / L or less, 16.0 μg / L or less, 10.0 μg / L or less, 8.0 μg / L or less, 7.0 μg / L or less, or 6.0 μg / L or less. From the viewpoints of further reducing sourness and acid odor, further improving smoothness and fermentation aroma, and suppressing scorched odor, the content of 2,6-dimethylpyrazine may be 1.5 μg / L or more and 35.0 μg / L or less, 2.0 μg / L or more and 20.0 μg / L or less, 2.5 μg / L or more and 18.0 μg / L or less, or 3.5 μg / L or more and 16.0 μg / L or less.

[0032] When the pyrazines contain 2,3-dimethylpyrazine and 2,6-dimethylpyrazine, the ratio of the content of (a) 2,3-dimethylpyrazine to the content of (b) 2,6-dimethylpyrazine ((a) content of 2,3-dimethylpyrazine / (b) content of 2,6-dimethylpyrazine) may be 0.05 or more, 0.1 or more, 0.2 or more, 0.3 or more, or 0.4 or more, and may be 5.0 or less, 4.0 or less, 3.0 or less, 2.0 or less, 1.5 or less, 1.4 or less, 1.3 or less, 1.2 or less, 1.1 or less, 1.0 or less, or 0.8 or less. Also, the ratio may be 0.2 or more and 5.0 or less, 0.4 or more and 1.2 or less.

[0033] When the pyrazines contain 2,5-dimethylpyrazine, the content of 2,5-dimethylpyrazine may be 0.5 μg / L or more, 1.0 μg / L or more, or 1.3 μg / L or more, and may be 40 μg / L or less, 30 μg / L or less, 20 μg / L or less, 10 μg / L or less, 5.0 μg / L or less, or 4.0 μg / L or less.

[0034] When the pyrazines contain 2-ethylpyrazine, the content of 2-ethylpyrazine may be 0.1 μg / L or more, 0.3 μg / L or more, or 0.5 μg / L or more, and may be 40 μg / L or less, 30 μg / L or less, 20 μg / L or less, 10 μg / L or less, 5.0 μg / L or less, 3.0 μg / L or less, or 2.0 μg / L or less.

[0035] When the pyrazines contain 2,3,5-trimethylpyrazine, the content of 2,3,5-trimethylpyrazine may be 0.1 μg / L or more, 0.3 μg / L or more, or 0.5 μg / L or more, and may be 40 μg / L or less, 30 μg / L or less, 20 μg / L or less, 10 μg / L or less, 5.0 μg / L or less, 3.0 μg / L or less, or 2.0 μg / L or less.

[0036] The content of ethyl acetate in the beer-taste beverage according to this embodiment may be, for example, 0 mg / L or more and may be 90 mg / L or less.

[0037] The content of ethyl acetate in the beer-taste beverage according to this embodiment can be measured by the method described in "8.22 Low-boiling Aroma Components" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision).

[0038] The beer - flavored beverage according to this embodiment may contain wheat raw materials as raw materials. In this specification, the wheat raw material refers to wheat or processed wheat products. Examples of wheat include barley, wheat, rye, crow wheat, oats, pearl barley, and spelt. Examples of processed wheat 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.

[0039] The beer - flavored beverage according to this embodiment may have a malt usage ratio (the ratio of malt in raw materials other than water and hops) of 50.0 w / w% or more and 100.0 w / w% or less. Also, the beer - flavored beverage according to this embodiment may have a malt usage ratio of 53.0 w / w% or more, 55.0 w / w% or more, 58.0 w / w% or more, 60.0 w / w% or more, 70.0 w / w% or more, 80.0 w / w% or more, or 90.0 w / w% or more, and may be less than 100.0 w / w%, 90.0 w / w% or less, 80.0 w / w% or less, 70.0 w / w% or less, 66.6 w / w% or less, or 60.0 w / w% or less.

[0040] 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 sorghum; tubers such as potatoes and sweet potatoes; and beans such as soybeans and peas.

[0041] The beer - flavored beverage according to this embodiment may contain saccharides as raw materials. Examples of saccharides include liquid sugar and powdered sugar such as granulated sugar.

[0042] The beer - flavored 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 - alpha hops, hexahops, tetra hops, and isomerized hop extracts.

[0043] The beer-taste beverage according to this embodiment may contain other raw materials such as bitter agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavors, salts, etc. that are usually blended in beverages, as long as the effects of the present invention are not impaired. Examples of bitter 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 syrup, 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.

[0044] The bitterness value of the beer - flavored beverage according to this embodiment may be 5.0 BU or more, 10.0 BU or more, or 15.0 BU or more, and may be 100 BU or less, 90.0 BU or less, 80.0 BU or less, 70.0 BU or less, 60.0 BU or less, 50.0 BU or less, 40.0 BU or less, 30.0 BU or less, or 25.0 BU or less. The bitterness value of the beer - flavored beverage according to this embodiment may be 5.0 BU or more and 100 BU or less, or 10.0 BU or more and 100 BU or less.

[0045] The bitterness value of the beer - flavored 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 Association [Analysis Committee], 2013 Supplement and Revision).

[0046] The colority of the beer - flavored beverage according to this embodiment may be 5.0 °EBC or more, or 10 °EBC or more, and may also be 50 °EBC or less, 45 °EBC or less, or 40 °EBC or less.

[0047] The colority of the beer - flavored beverage according to this embodiment can be measured by the method described in "8.8 Colority 8.8.2 Absorbance Method" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision).

[0048] The beer - flavored beverage according to this embodiment may be a fermented beverage (beer - flavored fermented beverage) or a non - fermented beverage (beer - flavored non - fermented beverage). A fermented beverage is produced through fermentation by yeast or the like. A non - fermented beverage is produced without fermentation by yeast or the like. Note that non - fermented beverages include beer - flavored beverages that are produced without fermentation by yeast or the like and contain alcohol (for example, distilled alcohol such as spirits and alcohol for raw materials).

[0049] The beer-taste beverage according to this embodiment may be non-foaming or foaming. Here, non-foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg / cm 2 ), and foaming means that the gas pressure at 20°C is 0.049 MPa (0.5 kg / cm 2 ) or more. When it is foaming, 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 ).

[0050] The beer-taste 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 normal temperature for a long time, it is preferable to apply a metal container.

[0051] The beer-taste beverage according to this embodiment may be drunk as it is, or may be drunk after dilution. The beer-taste beverage according to one embodiment may be drunk, for example, diluted 2 times or more, or 3 times or more, by volume, and may be drunk diluted 10 times or less, or 8 times or less.

[0052] 〔Method for manufacturing beer-taste beverage〕 The method for manufacturing the beer-taste beverage according to this embodiment includes adjusting the alcohol content to 8 v / v% or more and adjusting the content of pyrazines to 6.9 μg / L or more. This manufacturing method can be carried out according to conventional methods except for adjusting the alcohol content to 8 v / v% or more and adjusting the content of pyrazines to 6.9 μg / L or more.

[0053] The manufacturing method according to one embodiment may include, for example, a charging step and a fermentation step.

[0054] In the charging step, a pre-fermentation liquid is obtained using raw materials and charging water (water used in the charging step). That is, the charging step is a step of preparing a pre-fermentation liquid used for fermentation. The charging step may include, in this order, a boiling step of boiling a sugar-containing liquid, a removing step of removing solids in the raw material liquid, and a cooling step of cooling the raw material liquid.

[0055] In the boiling step, the sugar-containing liquid is boiled to obtain a post-boiling liquid (the 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, etc., and is unfermented. Wort can be obtained, for example, through a step of mixing raw materials such as the above-mentioned wheat raw materials and water, a step of saccharifying the liquid containing raw materials and water by a conventional method to obtain a saccharified liquid, and a step of filtering the saccharified liquid.

[0056] In the boiling step, hops or hop processed products may be added to the raw material liquid. As the hops to be added, for example, dried hops, hop pellets, hop extracts can be used. As hop processed products, for example, low hops, hexahops, tetra hops, isomerized hop extracts, etc. can be used.

[0057] In the removing step, solids in the post-boiling liquid are removed to obtain a purified liquid. The removing step can be performed, for example, by precipitating 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 removing 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.

[0058] In the fermentation process, the pre-fermentation liquid is fermented with yeast to obtain a post-fermentation liquid. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

[0059] In the manufacturing method according to this embodiment, as a post-fermentation process after the fermentation process, a step of filtering the post-fermentation liquid may be provided. By performing the filtering step, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0060] In the manufacturing method according to this embodiment, as other post-fermentation processes, heating (sterilization), addition of various additives (for example, bittering agents, coloring agents, sweetening agents, high-intensity sweeteners, antioxidants, acidulants, flavoring agents, salts), etc. may be performed on the post-fermentation liquid (or the post-fermentation liquid after the filtering step).

[0061] In the manufacturing method according to this embodiment, the alcohol content can be adjusted, for example, by adjusting the type and usage amount of the raw materials. Specifically, for example, by performing fermentation using high-concentration wort, the alcohol content can be increased. As the high-concentration wort, for example, wort with an original wort extract of 20 w / w% or more, 25 w / w% or more, or 30 w / w% or more can be used. The original wort extract can be measured by the method described in "7.2 Extract" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewing Federation, 2013 Supplement and Revision).

[0062] In the manufacturing method according to this embodiment, the content of pyrazines can be adjusted, for example, by adding a pyrazine source to the raw material liquid. In this specification, the raw material liquid means the liquid that serves as the basis for the beer-taste beverage. The raw material liquid includes the liquids used or produced in each process (for example, sugar-containing liquid, post-boiling liquid, purified liquid, pre-fermentation liquid, post-fermentation liquid). Also, the content of pyrazines can be adjusted by selecting raw materials that increase or decrease the content of pyrazines or setting appropriate charging conditions.

[0063] The manufacturing method according to one embodiment may include a blending step in addition to, or instead of, the above charging step and fermentation step.

[0064] In the blending step, for example, water, alcohol (e.g., raw material alcohol, distilled alcohol such as spirits and vodka, fermentation broth obtained by brewing), optionally a source of pyrazines, and / or various additives (e.g., bittering agents, coloring agents, sweetening agents, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, etc.) are blended in a raw material tank. As the fermentation broth obtained by brewing, for example, the post-fermentation broth obtained through the above fermentation step may be used.

[0065] In the manufacturing method according to the present embodiment, the alcohol content and the content of pyrazines can be adjusted, for example, by adjusting the blending amounts of the alcohol source and the pyrazine source, respectively.

[0066] The manufacturing method according to the present 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, bottles, and PET bottles, and a second sterilization step of sterilizing the filtrate filled into the containers together with the containers.

[0067] In the blending step, mixing may be performed while stirring with a stirrer or the like so that each component is well mixed. Also, the filtering step can be performed using a general filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of processing speed and the like, and is applicable without being limited thereto as long as the same processing can be performed. The filling step may be performed in a clean room maintained at a cleanliness level normally used in the production of beverages. The second sterilization step can be performed by heating the filtrate together with the containers at a predetermined temperature and for a predetermined time. It is also possible to perform aseptic filling without performing the second sterilization step.

[0068] Method for Reducing Sour Taste and Odor of Beer-Taste Beverage The beer-taste beverage according to this embodiment has a reduced sour taste and odor while having an alcohol content of 8 v / v% or more. Therefore, the present invention can also be regarded as a method for reducing the sour taste and odor of a beer-taste beverage, including adjusting the alcohol content to 8 v / v% or more and adjusting the content of pyrazines to 6.9 μg / L or more. As specific aspects and the like in this method, each of the above-described aspects can be applied without particular limitation.

Example

[0069] Hereinafter, the present invention will be described more specifically based on examples. However, the present invention is not limited to the following examples.

[0070] Test 1: Production and Evaluation of Beer-Taste Beverage Production of Beer-Taste Beverage Using malt and saccharides as raw materials, with the malt usage ratio being 50 w / w% or more, a beer-taste beverage was produced by a conventional method. The original wort extract concentration before fermentation was about 30 w / w%. Pure water and spirits were added to and mixed with the beer-taste beverage to produce the beer-taste beverage of Test Example 1-1. The alcohol content of the beer-taste beverage of Test Example 1-1 was 11.9 v / v%. Also, in the beer-taste beverage of Test Example 1-1, the content of pyrazines and the contents of 2,3-dimethylpyrazine and 2,6-dimethylpyrazine were as shown in Table 1 respectively. The content of 2,5-dimethylpyrazine was 1.5 μg / L, the content of 2,3,5-trimethylpyrazine was 0.7 μg / L, and the content of 2-ethylpyrazine was 0.5 μg / L. 2,3-dimethylpyrazine and / or 2,6-dimethylpyrazine were added to the beer-taste beverage of Test Example 1-1 so that the contents of 2,3-dimethylpyrazine and 2,6-dimethylpyrazine were as shown in Tables 1 and 2, to produce the beer-taste beverages of Test Examples 1-2 to 1-19.

[0071] Sensory Evaluation For the beer - flavored beverages of Test Examples 1 - 1 to 1 - 19, sensory evaluations were conducted on the evaluation items of "sourness", "acid smell", "alcohol smell", "fermentation aroma", "smoothness", "burnt smell", and "overall evaluation as beer". 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 all evaluation items, the score of the beer - flavored beverage in Test Example 1 - 1 was set as described in Table 1, and based on this, other beer - flavored beverages were evaluated. The results are shown in Table 1 and Table 2.

[0072] "Sourness" is the feeling of an acid that stings in the mouth, and the higher the score, the stronger this feeling is. "Acid smell" is the feeling that the smell of an acid such as acetic acid assails the nose, and the higher the score, the stronger this feeling is. "Alcohol smell" is the feeling that the smell of ethanol is prominent and does not harmonize with the beer, and the higher the score, the stronger this feeling is. "Fermentation aroma" is the feeling of a pleasant aroma such as fruits or flowers derived from fermentation, and the higher the score, the stronger this feeling is. "Smoothness" is the feeling that there is an appropriate thickness (concentration) of taste and the thickness (concentration) of taste decreases over time, and the higher the score, the better this is. "Burnt smell" is the feeling of a burnt smell, and the higher the score, the stronger this feeling is. "Overall evaluation as beer" refers to the deliciousness of the beer, and the higher the score, the better this is.

[0073]

Table 1

[0074]

Table 2

[0075] As shown in Table 1 and Table 2, beer - flavored beverages (Test Examples 1 - 2 to 1 - 19) with a pyrazines content of 6.9 μg / L or more had low scores for "sour taste", "acid odor", and "alcohol odor", and the sour taste, acid odor, and alcohol odor were reduced. Also, the beer - flavored beverages of Test Examples 1 - 2 to 1 - 19 had high scores for "fermentation aroma" and "smoothness", were excellent in fermentation aroma and smoothness, and had a high score for "overall evaluation as beer", and were excellent in the overall evaluation as beer.

[0076] Test 2: Production and Evaluation of Beer - Flavored Beverages [Production of Beer - Flavored Beverages] Using malt and saccharides as raw materials, with the malt usage ratio of 50 w / w% or more, a beer - flavored beverage (the beer - flavored beverage of Test Example 2 - 1) was produced by a conventional method. The original wort extract concentration before fermentation was about 30 w / w%. The alcohol content of the beer - flavored beverage of Test Example 2 - 1 was 17.0 v / v%. Also, in the beer - flavored beverage of Test Example 2 - 1, the contents of pyrazines, and the contents of 2,3 - dimethylpyrazine and 2,6 - dimethylpyrazine were as shown in Table 3 respectively. The content of 2,5 - dimethylpyrazine was 3.8 μg / L, the content of 2,3,5 - trimethylpyrazine was 1.8 μg / L, and the content of 2 - ethylpyrazine was 1.2 μg / L. For the beer - flavored beverage of Test Example 2 - 1, 2,3 - dimethylpyrazine and / or 2,6 - dimethylpyrazine were added so that the contents of 2,3 - dimethylpyrazine and 2,6 - dimethylpyrazine were as shown in Table 1 and Table 2, and beer - flavored beverages according to Test Examples 2 - 2 to 2 - 11 were produced.

[0077] [Sensory Evaluation] In the same manner as in Test 1 above, sensory evaluations were carried out on the beer - flavored beverages of Test Examples 2 - 1 to 2 - 11 for the evaluation items of "sour taste", "acid odor", "alcohol odor", "fermentation aroma", "smoothness", "burnt odor", and "overall evaluation as beer". For all evaluation items, in the same manner as in Test Example 1, the beer - flavored beverages of each test example were evaluated based on the beer - flavored beverage of Test Example 1 - 1. The results are shown in Tables 3 to 5.

[0078]

Table 3

[0079]

Table 4

[0080]

Table 5

[0081] As shown in Tables 3 to 5, the beer - flavored beverages (Test Examples 2 - 1 to 2 - 11) with a pyrazine content of 6.9 μg / L or more had low scores for "sour taste", "acid smell", and "alcohol smell", and the sour taste, acid smell, and alcohol smell were reduced. Also, the beer - flavored beverages of Test Examples 2 - 1 to 2 - 11 had high scores for "fermentation aroma" and "smoothness", were excellent in fermentation aroma and smoothness, and had a high score for "overall evaluation as beer", and the overall evaluation as beer was excellent.

Claims

1. The alcohol content is 8 v / v% or more, The content of pyrazines is 6.9 μg / L or more, The pyrazines include 2,3-dimethylpyrazine and 2,6-dimethylpyrazine, The content of 2,3-dimethylpyrazine is 0.5 μg / L or more, The chromaticity is 50° EBC or less. Beer-flavored beverage.

2. 2. The beer-taste beverage according to claim 1, having an alcohol content of 10 v / v % or more.

3. 3. The beer-taste beverage according to claim 2, having an alcohol content of 16 v / v % or more.

4. 4. The beer-taste beverage according to any one of claims 1 to 3, wherein the original wort extract is present in an amount of 20 wt % or more.

5. 5. The beer-taste beverage according to claim 4, wherein the original wort extract is present in an amount of 25 w / w % or more.

6. 6. The beer-taste beverage according to claim 5, wherein the original wort extract is present in an amount of 30 wt % or more.

7. 4. The beer-taste beverage according to claim 1, wherein the malt usage ratio is 50.0 w / w % or more.

8. Adjust the alcohol content to 8% v / v or more. Adjusting the content of pyrazines to 6.9 μg / L or more; and Adjusting the chromaticity to 50° EBC or less; The content of the pyrazines is adjusted so that the pyrazines include 2,3-dimethylpyrazine and 2,6-dimethylpyrazine, and the content of 2,3-dimethylpyrazine is 0.5 μg / L or more. A method for producing a beer-flavored beverage.

9. Adjust the alcohol content to 8% v / v or more. Adjusting the content of pyrazines to 6.9 μg / L or more; and Adjusting the chromaticity to 50° EBC or less; The content of the pyrazines is adjusted so that the pyrazines include 2,3-dimethylpyrazine and 2,6-dimethylpyrazine, and the content of 2,3-dimethylpyrazine is 0.5 μg / L or more. To provide a method for reducing the sour taste and sour odor of a beer-flavored beverage.

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