Beer-taste beverage and method for producing the same, and hop steam distillate, and beer-taste beverage containing the same as raw material

Abstract

To provide a beer-taste beverage which has suppressed difficulty in drinking due to bitterness, yet exhibits superior beer-like characteristics.SOLUTION: A beer-taste beverage has a content of isobutyl isobutyrate of 1.5 μg / L or more and a bitterness value (BU) of 20 or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beer-taste beverage, a method for producing the same, a steam distillate of hops, and a beer-taste beverage containing the same as a raw material.

Background Art

[0002] Techniques for improving the flavor of beverages by focusing on aroma components are known. For example, Patent Document 1 discloses a beverage having an effectively improved aroma, which contains three kinds of monoterpene alcohols consisting of linalool, isobutyl isobutyrate, and β-citronellol, and 4-mercapto-4-methylpentan-2-one (4MMP), wherein the total content of the three kinds of monoterpene alcohols is 75 ppb or more and 2000 ppb or less, the content of each of the monoterpene alcohols is 10 ppb or more, and the content of 4-mercapto-4-methylpentan-2-one is 20 ppt or more and 200 ppt or less.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Hops are usually used as a raw material in beer-taste beverages. However, when the bitterness value (Bitterness Unit: BU) becomes high due to bitterness components derived from hops, it may be difficult to drink due to bitterness. And the present inventors have found a problem that in a beer-taste beverage with a reduced bitterness value (BU), while the drinkability due to bitterness is reduced, the beer-like flavor is lost.

[0005] One aspect of the present invention aims to provide a beer - flavored beverage that has reduced bitterness - induced drinkability while having excellent beer - like flavor. Another aspect of the present invention aims to provide a method for producing the beer - flavored beverage. Still another aspect of the present invention aims to provide a steam distillate of hops suitable for producing the beer - flavored beverage and a beer - flavored beverage containing the steam distillate as a raw material.

Means for Solving the Problems

[0006] The present invention relates to a beer - flavored beverage having an isobutyl isobutyrate content of 1.5 μg / L or more and a bitterness value (BU) of 20 or less.

[0007] Since the beer - flavored beverage according to the present invention has a bitterness value (BU) and an isobutyl isobutyrate content within a specific range, it has reduced bitterness - induced drinkability while having excellent beer - like flavor.

[0008] In the above - mentioned beer - flavored beverage, the bitterness value (BU) may be 5 or more and 15 or less. When the bitterness value (BU) is within this range, the above - described effects become more prominent.

[0009] The above - mentioned beer - flavored beverage may have a pH of less than 4. Even when the pH of the above - mentioned beer - flavored beverage is made less than 4, the above - described effects are achieved. Also, when the pH is less than 4, it is excellent in microbial durability.

[0010] The present invention also relates to a steam distillate of hops having an isobutyl isobutyrate content of 100 μg / L or more and a bitterness value (BU) of 20 or less.

[0011] Despite having a low bitterness value (BU), the steam distillate according to the present invention contains abundant aroma components (such as isobutyl isobutyrate), and thus, for example, it can be suitably used for producing the beer - flavored beverage according to the present invention described above.

[0012] The present invention further relates to a beer-taste beverage containing the above steam distillate as a raw material. The beer-taste beverage containing the above-described steam distillate as a raw material is rich in aroma components (such as isobutyl isobutyrate) while reducing the bitterness value (BU), so that it can be made into a beer-taste beverage excellent in beer flavor while reducing the difficulty of drinking due to bitterness.

[0013] The present invention further relates to a method for producing a steam distillate of hops, which includes recovering steam obtained by heating and / or reducing the pressure of water in which hops are immersed. According to this production method, by recovering steam from water in which hops are immersed, a steam distillate rich in aroma components (such as isobutyl isobutyrate) can be obtained even though the bitterness value (BU) is low.

[0014] The present invention also further relates to a method for producing a beer-taste beverage, which includes adjusting the content of isobutyl isobutyrate to 1.5 μg / L or more and adjusting the bitterness value (BU) to 20 or less.

[0015] The above production method may include adding the steam distillate of hops according to the present invention described above to the raw material liquid.

[0016] The present invention includes, for example, the following. [1] A beer-taste beverage in which the content of isobutyl isobutyrate is 1.5 μg / L or more, and the bitterness value (BU) is 20 or less. [2] The beer-taste beverage according to [1], in which the bitterness value (BU) is 5 or more and 15 or less. [3] The beer-taste beverage according to [1] or [2], in which the pH is less than 4. [4] A steam distillate of hops in which the content of isobutyl isobutyrate is 100 μg / L or more, and the bitterness value (BU) is 20 or less. [5] A beer - flavored beverage containing the steam distillate described in [4] as a raw material. [6] A method for producing a steam distillate of hops, which includes recovering the steam obtained by heating and / or reducing the pressure of water in which hops are immersed. [7] A method for producing the steam distillate described in [4], which includes recovering the steam obtained by heating and / or reducing the pressure of water in which hops are immersed. [8] A method for producing a beer - flavored beverage, which includes adjusting the content of isobutyl isobutyrate to 1.5 μg / L or more and adjusting the bitterness value (BU) to 20 or less. [9] The production method according to [8], which includes adding a steam distillate of hops to a raw material liquid.

[10] The production method according to [9], wherein the steam distillate of hops is the steam distillate of hops described in [4].

[11] The production method according to [9], wherein the steam distillate of hops is the steam distillate of hops obtained by the production method described in [6]. [Advantages of the Invention]

[0017] According to the present invention, it is possible to provide a beer - flavored beverage that is excellent in beer - like flavor while reducing the unpleasantness due to bitterness. According to the present invention, it is also possible to provide a method for producing the beer - flavored beverage. According to the present invention, further, it is possible to provide a steam distillate of hops suitable for the production of the beer - flavored beverage, and a beer - flavored beverage containing the steam distillate as a raw material. [Embodiments for Carrying Out the Invention]

[0018] Hereinafter, embodiments for carrying out the present invention will be described in detail. It should be noted that the present invention is not limited to the following embodiments.

[0019] [Beer - flavored Beverage] The beer-taste beverage according to this embodiment has an isobutyl isobutyrate content of 1.5 μg / L or more and a bitterness value (BU) of 20 or less.

[0020] 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 "fizzy alcoholic beverages" (beer, sparkling sake, and other fizzy alcoholic beverages) under the Liquor Tax Law (Law No. 8 of 2020). Examples of the other fizzy alcoholic beverages include "other fermented liquors (fizzy) (2)" and "liqueurs (fizzy) (2)". In addition, the beer-taste beverage only needs to exhibit a beer-like flavor, and beverages and soft drinks that do not belong to the fizzy alcoholic beverages defined by the Liquor Tax Law can also be included. The beer-taste beverage according to this embodiment is not limited to those exemplified above.

[0021] Isobutyl isobutyrate (CAS No. 97-85-8) is a compound also known as 2-methylpropyl 2-methylpropionate. The content of isobutyl isobutyrate in the beer-taste beverage according to this embodiment may be 1.5 μg / L or more based on the total amount of the beer-taste beverage. By combining this with setting the bitterness value (BU) within a specific range, an effect of excellent beer-like taste can be obtained while reducing the difficulty of drinking due to bitterness.

[0022] The above-described effects are further enhanced, and the clarity is also excellent. Since the overall evaluation as beer becomes higher, the content of isobutyl isobutyrate in the beer-taste beverage according to the present embodiment is 1.6 μg / L or more, 1.7 μg / L or more, 1.8 μg / L or more, 1.9 μg / L or more, 2 μg / L or more, 2.1 μg / L or more, 2.2 μg / L or more, 2.3 μg / L or more, 2.4 μg / L or more, 2.5 μg / L or more, 2.6 μg / L or more, 2.7 μg / L or more, 2.8 μg / L or more, 2.9 μg / L or more, 3 μg / L or more, 3.5 μg / L or more, 4 μg / L or more, 4.5 μg / L or more, 5 μg / L or more, 5.5 μg / L or more, 6 μg / L or more, 6.5 μg / L or more, 7 μg / L or more, 7.5 μg / L or more, 8 μg / L or more, 8.5 μg / L or more, 9 μg / L or more, 9.5 μg / L or more, or 10 μg / L or more, based on the total amount of the beer-taste beverage. From the same viewpoint, the content of isobutyl isobutyrate in the beer-taste beverage according to the present embodiment is 300 μg / L or less, 200 μg / L or less, 150 μg / L or less, 100 μg / L or less, 90 μg / L or less, 80 μg / L or less, 70 μg / L or less, 60 μg / L or less, 50 μg / L or less, 45 μg / L or less, 40 μg / L or less, 35 μg / L or less, 30 μg / L or less, 25 μg / L or less, or 20 μg / L or less, based on the total amount of the beer-taste beverage.

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

[0024] The content of isobutyl isobutyrate in the beer - flavored beverage according to this embodiment can be adjusted, for example, by adding isobutyl isobutyrate to the raw material liquid or the like so that the content is within the above - mentioned range, selecting raw materials, and adjusting the amount, etc. when manufacturing the beer - flavored beverage by a conventional method. When adding isobutyl isobutyrate, for example, isobutyl isobutyrate itself may be added, or a composition containing isobutyl isobutyrate (for example, a flavor composition, a steam distillate of hops) may be added. In particular, by using the steam distillate of hops, it becomes easy to adjust the content of isobutyl isobutyrate and the bitterness value (BU).

[0025] The bitterness value (BU) of the beer - flavored beverage according to this embodiment may be 20 or less. Thus, in combination with setting the content of isobutyl isobutyrate within a specific range, an effect of being excellent in beer - like flavor while reducing the unpleasantness due to bitterness can be obtained.

[0026] The bitterness value (BU) of the beer - flavored beverage according to this embodiment may be, for example, 19 or less, 18.5 or less, 18 or less, 17.5 or less, 17 or less, 16.5 or less, 16 or less, 15.5 or less, or 15 or less, and may be 0 or more, more than 0, 0.5 or more, 1 or more, 1.5 or more, 2 or more, 2.5 or more, 3 or more, 3.5 or more, 4 or more, 4.5 or more, or 5 or more.

[0027] The bitterness value (BU) of the beer - flavored beverage can be measured, for example, 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).

[0028] The bitterness value (BU) of the beer - flavored beverage according to this embodiment can be appropriately set within the above - mentioned range, for example, by adjusting the type and usage amount of raw materials, and adding components that contribute to the bitterness value (BU) (for example, iso - α - acids) to the raw material liquid. In particular, by using the steam distillate of hops, it becomes easy to adjust the content of isobutyl isobutyrate and the bitterness value (BU).

[0029] The ratio of bitterness value (BU) to the isobutyl isobutyrate content (μg / L) of the beer-taste beverage according to the present embodiment (hereinafter, also referred to as "isobutyl isobutyrate / BU ratio") is such that, from the viewpoint that the effect of being excellent in beer-like flavor is more remarkable while the drinkability due to bitterness is reduced, as long as the isobutyl isobutyrate is contained in an amount of 1.5 μg / L or more, it may be 0.075 or more, for example, 0.1 or more, 0.5 or more, 1 or more, 1.5 or more, 2 or more, 3 or more, 4 or more, 5 or more, or 10 or more. Further, the isobutyl isobutyrate / BU ratio of the beer-taste beverage according to the present embodiment may be, for example, 100 or less, 80 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, or 15 or less. In the present specification, the "isobutyl isobutyrate / BU ratio" is a value calculated by the following formula. Isobutyl isobutyrate / BU ratio = Isobutyl isobutyrate content (μg / L) / Bitterness value (BU)

[0030] The pH of the beer-taste beverage according to the present embodiment is not particularly limited, and may be, for example, 2 or more and 6 or less. The pH of the beer-taste beverage according to the present embodiment may be, for example, 5.5 or less, 5 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, 4 or less, less than 4, 3.9 or less, 3.8 or less, 3.7 or less, 3.6 or less, or 3.5 or less, and may be 2.1 or more, 2.2 or more, 2.3 or more, 2.4 or more, 2.5 or more, 2.6 or more, 2.7 or more, 2.8 or more, 2.9 or more, or 3 or more. By setting the pH to a predetermined value or less, the microbial durability is improved.

[0031] The pH of the beer-taste beverage according to the present embodiment can be appropriately set within the above range, for example, by adjusting the types and amounts of raw materials, adjusting the fermentation conditions, and adding a pH adjuster as necessary. Examples of the pH adjuster include citric acid, malic acid, phosphoric acid, lactic acid, and the like.

[0032] The beer - flavored beverage according to this embodiment may further contain components other than the above - mentioned components (other components) as long as the effects of the present invention are not impaired. Examples of other components include bittering agents, coloring agents, sweeteners, high - intensity sweeteners, antioxidants, acidulants, flavors, salts, and the like. Examples of bittering agents include hops, iso - alpha acids, caffeine, gentiana extracts, peptides, theobromine, naringin, nigaaki extracts, niga yomogi extracts, cinchona extracts, and the like. Examples of coloring agents include caramel pigments, gardenia pigments, fruit juice pigments, vegetable pigments, and synthetic pigments. Examples of sweeteners include fructose - glucose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, glycogen, and starch. Examples of high - intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, thaumatin, zructin, stevia, glycyrrhizin, somatine, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. 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, and ammonium sulfate.

[0033] The beer - flavored beverage according to this embodiment may be an alcoholic beverage with an alcohol content of 1 v / v% or more, or may be a non - alcoholic beverage with an alcohol content of less than 1 v / v%. In this specification, alcohol means ethanol unless otherwise specified.

[0034] The alcohol content of the alcoholic beverage is not particularly limited and may be, for example, 1 v / v% or more, 1.5 v / v% or more, 2 v / v% or more, 2.5 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, 4 v / v% or more, 4.5 v / v% or more, or 5 v / v% or more. Further, the alcohol content of the alcoholic beverage may be, for example, 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less, 6 v / v% or less, 5 v / v% or less, 4 v / v% or less, 3.5 v / v% or less, 3 v / v% or less, 2.5 v / v% or less, 2 v / v% or less, or 1.5 v / v% or less.

[0035] The alcohol content of the non-alcoholic beverage may be less than 1 v / v%, may be 0.7 v / v% or less, may be 0.5 v / v% or less, may be 0.3 v / v% or less, may be 0.1 v / v% or less, or may be less than 0.005 v / v% (0.00 v / v%). Further, the alcohol content of the non-alcoholic beverage may be, for example, 0.005 v / v% or more, 0.01 v / v% or more, 0.05 v / v% or more, 0.1 v / v% or more, 0.2 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, or 0.5 v / v% or more.

[0036] The alcohol content of the beer-flavored 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 Cooperative [Analysis Committee], Revised and Supplemented in 2013), or the method described in the Alcohol Content Analysis Method Prescribed by the National Tax Agency "3-4 Alcohol Content". The alcohol content of the beer-flavored beverage can be adjusted, for example, by adding alcohol (such as raw material alcohol, distilled alcohol such as spirits and vodka, and fermentation broth obtained by brewing), setting fermentation conditions, and the like.

[0037] 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 kgf / cm 2 ), and fizzy means that the gas pressure at 20°C is 0.049 MPa (0.5 kgf / cm 2 ) or more. When it is fizzy, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kgf / cm 2 ).

[0038] The beer - flavored beverage according to this embodiment may or may not contain wheat raw materials as raw materials. In this specification, wheat raw materials refer to wheat or wheat processed products. Examples of wheat include barley, wheat, rye, crow wheat, oats, pearl barley, and emmer wheat. 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.

[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 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 usage 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.

[0040] The beer - flavored beverage according to this embodiment may or may not contain raw materials other than malt. The raw materials other than malt may be, for example, grains such as corn, rice, and sorghum; tubers such as potatoes and sweet potatoes; beans such as soybeans and peas; plant raw materials such as herbs and spices, or may be carbohydrate raw materials (sugars) such as starch, grits, and liquid sugar.

[0041] The beer - flavored beverage according to this embodiment may or may not contain hops as a raw material. In this specification, hops include, for example, fresh hops, dried hops, hop pellets, and hop extracts, and also include processed hop products such as extracts of low - alpha hops, high - alpha hops, tetra - hops, and isomerized hops. The hop extract is not particularly limited, and may be, for example, a steam distillate of hops or an aqueous extract of hops. In particular, by using a steam distillate of hops, it becomes easy to adjust the content of isobutyl isobutyrate and the bitterness value (BU).

[0042] The beer - flavored beverage according to this embodiment may be a fermented beverage or a 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 produced by blending alcohol (for example, distilled alcohol such as spirits and alcohol for raw materials) without fermentation by yeast or the like.

[0043] 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. From the point of view of completely blocking gas, moisture, and light rays and being able to maintain stable quality at room temperature for a long time, it is preferable to apply a metal container.

[0044] [Method for producing beer-taste beverage] The beer-taste beverage according to the present embodiment can be produced according to a conventional method, except that the content of isobutyl isobutyrate is adjusted to 1.5 μg / L or more, the bitterness value (BU) is adjusted to 20 or less, and, if necessary, the content of isobutyl isobutyrate, the bitterness value (BU), and the pH are adjusted within the above-described ranges.

[0045] A production method (method by blending) according to an embodiment includes, for example, a blending step of blending, in a raw material tank, water, isobutyl isobutyrate, and, if necessary, alcohol (for example, raw material alcohol, distilled alcohol such as spirits and vodka, and a fermentation broth obtained by brewing), and / or one or more combinations selected from the other components described above.

[0046] The blending step may include adjusting the blending amount of isobutyl isobutyrate so that the content of isobutyl isobutyrate is 1.5 μg / L or more based on the total amount of the beer-taste beverage. The blending step may also include adjusting so that the bitterness value (BU) is 20 or less. The bitterness value (BU) can be adjusted by adjusting (including not blending) the blending amount of a raw material containing a bitterness component (for example, iso-α acid) that contributes to the bitterness value (BU). The blending step may further include adjusting the pH within the above-described range. The pH can be adjusted by adjusting the type and amount of the raw materials, adjusting the fermentation conditions, and, if necessary, adding a pH adjuster.

[0047] As isobutyl isobutyrate, isobutyl isobutyrate itself may be blended, or a composition containing isobutyl isobutyrate (for example, a flavor composition, a steam distillate of hops) may be added. In particular, by using a steam distillate of hops, it becomes easy to adjust the content of isobutyl isobutyrate and the bitterness value (BU).

[0048] The manufacturing method according to this embodiment may further include a filtration 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 filtration 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 in the filling step for each container.

[0049] In the blending step, the components may be mixed while being stirred by a stirrer or the like so that each component is well mixed. Also, the filtration step can be performed by, for example, 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 to this 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 maintained in the production of beverages. The second sterilization step can be performed by heating the filtrate for each container at a predetermined temperature and for a predetermined time. The first or second sterilization step may be a non-heating sterilization step. Examples of the non-heating sterilization step include ultraviolet (UV) sterilization. It is also possible to perform aseptic filling without performing a sterilization step.

[0050] The manufacturing method (brewing method) in another embodiment includes, for example, a charging step, a fermentation step, and a post-fermentation step. The charging step is a step of obtaining a pre-fermentation liquid. The fermentation step is a step of fermenting the raw material liquid with yeast. The post-fermentation step is a step of performing various post-fermentation treatments (for example, filtration, sterilization, addition of various additives (for example, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavors, salts), etc.).

[0051] 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 saccharification step of producing mash from raw materials and charging water, a filtration step of filtering the mash to obtain a sugar-containing liquid, a boiling step of boiling the sugar-containing liquid, a removal step of removing solids in the raw material liquid, and a cooling step of cooling the raw material liquid.

[0052] In the saccharification process, after charging the raw materials and the charged water, the temperature is adjusted to 50 - 76°C and this temperature is maintained. In this step, for example, the temperature is maintained at 50 - 76°C for 1 - 200 minutes. Thereby, for example, the saccharification of the raw materials proceeds, soluble components elute, and a mash containing components necessary for yeast metabolism is obtained. The mash obtained in the saccharification process is filtered in the filtration process to obtain a sugar-containing liquid.

[0053] In the boiling process, 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 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.

[0054] In the removal process, the solid content in the post-boiling liquid is removed to obtain a purified liquid. The removal process can be carried out, for example, by precipitating the insoluble solid content contained in the post-boiling liquid. Examples of the solid content include heat coagulants generated in the boiling process. The removal process may be carried out in the whirlpool. In the cooling process, the purified liquid is cooled to a temperature at which yeast can ferment to obtain a pre-fermentation liquid.

[0055] The fermentation process is a process of fermenting the pre-fermentation liquid with yeast. Through the fermentation process, a post-fermentation liquid obtained by fermenting the pre-fermentation liquid with yeast is obtained. In the fermentation process, 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 process may be ordinary brewer's yeast.

[0056] In the method for producing a beer - flavored beverage according to this embodiment, hops may be added. Since it is easy to adjust the content of isobutyl isobutyrate and the bitterness value (BU) of the added hops within the specific ranges described above, it is preferable to use a steam distillate of hops. The addition of hops may be performed in any of the charging step, the fermentation step, and the post - fermentation step after the fermentation step, and may be performed multiple times. Examples of the method of adding hops include, but are not limited to, kettle hopping, late hopping, and dry hopping. Kettle hopping means adding hops during the temperature rise of the pre - fermentation liquid or at the initial stage of boiling, and late hopping means adding hops near the end of boiling. Dry hopping means adding hops after the start of the fermentation step.

[0057] In the production 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.

[0058] In the production method according to this embodiment, as another post - fermentation step, heating (sterilization), etc. may be performed on the post - fermentation liquid (or the post - fermentation liquid after the filtering step).

[0059] In the production method according to this embodiment, the content of isobutyl isobutyrate may be adjusted by adding isobutyl isobutyrate to the raw material liquid (including the post - fermentation liquid), or may be adjusted by selecting the type of hops, the amount used, the timing of use, etc. In this specification, the "raw material liquid" is a general term for the liquid in the production process of the beer - flavored beverage. For example, the raw material liquid in the charging step includes a liquid obtained by mixing raw materials containing malt and charging water, a saccharified liquid, a saccharified liquid after boiling, wort after removing solids, and cold wort. Also, for example, the raw material liquid in the fermentation step includes a pre - fermentation liquid (cold wort), a liquid during fermentation, and a post - fermentation liquid.

[0060] In the manufacturing method according to this embodiment, adjusting the bitterness value (BU) within the above-described range (for example, 20 or less), and, if necessary, adjusting the pH within the above-described range can be achieved, for example, by adjusting the blending amount of raw materials containing bitterness components (for example, iso-α acids) that contribute to the bitterness value (BU) (including not blending them), adjusting the type and amount of raw materials used, adjusting the fermentation conditions, and, if necessary, adding a pH adjuster.

[0061] 〔Steam Distillate of Hops〕 The steam distillate of hops according to this embodiment can be obtained as a distillate containing aroma components by immersing hops in water, heating and / or reducing the pressure, and recovering and cooling the steam. Specifically, for example, using a general distillation apparatus, putting hops (fresh hops, dried hops, hop pellets, etc.) together with water into an evaporator, immersing the hops in water, then heating and / or reducing the pressure, and cooling the generated steam with a condenser to recover it as distilled water. By heating and / or reducing the pressure while the hops are immersed in water in the evaporator, the aroma components in the hops are extracted by water, and the aroma components move from the evaporator to the condenser together with the evaporated water (steam). When the steam is cooled in the condenser to become water (distilled water), the aroma components dissolve in the water, and a distilled water containing aroma components is obtained. At that time, the essential oil components can also be recovered simultaneously, and it may be obtained as a steam distillate of hops containing the essential oil components. The steam distillate of hops may be used separately or mixed after being separated into distilled water and essential oil components.

[0062] From the viewpoint of obtaining a steam distillate with a low bitterness value (BU) and rich in aroma components (especially isobutyl isobutyrate), the hops used in manufacturing the steam distillate of hops are preferably hop pellets. The variety of hops is not particularly limited, and may be, for example, Sorachi Ace, Mosaic, Amarillo, Apollo, Cascade, Chinook, Citra, Cashmere, Sabro, etc.

[0063] The amount of hops used in producing the steam distillate of hops is not particularly limited. For example, it may be 0.5 kg or more, 1 kg or more, 1.5 kg or more, 2 kg or more, 3 kg or more, 4 kg or more, 5 kg or more, 10 kg or more per 1 kL of water. Also, the amount of hops used may be, for example, 1000 kg or less, 700 kg or less, 500 kg or less, 300 kg or less, 100 kg or less, 50 kg or less, 40 kg or less, 30 kg or less, 20 kg or less, 10 kg or less, 5 kg or less per 1 kL of water.

[0064] The heating conditions for producing the steam distillate of hops may be appropriately set according to pressure conditions, etc. For example, it may be 40°C or higher, 50°C or higher, 60°C or higher, 70°C or higher, 80°C or higher, or 90°C or higher. Also, the heating conditions for producing the steam distillate of hops may be, for example, 100°C or lower, 80°C or lower, or 60°C or lower.

[0065] The distillation for producing the steam distillate of hops is not particularly limited. For example, it may be atmospheric distillation (e.g., the pressure condition is about 760 mmHg) or vacuum distillation (e.g., the pressure condition is 200 mmHg or lower, etc.).

[0066] The time condition of distillation for producing the steam distillate of hops is not particularly limited. For example, it may be 30 minutes or more, 1 hour or more, 2 hours or more, or 3 hours or more. Also, the time condition of distillation for producing the steam distillate of hops may be, for example, 48 hours or less, 24 hours or less, 12 hours or less, 11 hours or less, 10 hours or less, 9 hours or less, 8 hours or less, 7 hours or less, 6 hours or less, 5 hours or less, 4 hours or less, or 3 hours or less.

[0067] Since the steam distillate of hops according to this embodiment is obtained by the above-described production method, it has a low bitterness value (BU) and contains a rich amount of aroma components (particularly, isobutyl isobutyrate). The steam distillate of hops according to one embodiment has an isobutyl isobutyrate content of 100 μg / L or more and a bitterness value (BU) of 20 or less.

[0068] The content of isobutyl isobutyrate in the steam distillate of hops may be, for example, 120 μg / L or more, 150 μg / L or more, 200 μg / L or more, 250 μg / L or more, 300 μg / L or more, 400 μg / L or more, 500 μg / L or more, 600 μg / L or more, 700 μg / L or more, 800 μg / L or more, 900 μg / L or more, 1000 μg / L or more, 1500 μg / L or more, 2000 μg / L or more, 3000 μg / L or more, 4000 μg / L or more, 5000 μg / L or more, or 10000 μg / L or more, based on the total amount of the steam distillate. There is no particular limitation on the upper limit of the content of isobutyl isobutyrate in the steam distillate of hops, but it may be, for example, 30000 μg / L or less, 25000 μg / L or less, 20000 μg / L or less, or 15000 μg / L or less, based on the total amount of the steam distillate.

[0069] The content of isobutyl isobutyrate in the steam distillate of hops can be adjusted by adjusting the conditions (e.g., the hops used, heating conditions, pressure conditions, fractionation conditions, acquisition timing of the steam distillate) during the production of the steam distillate of hops. The content of isobutyl isobutyrate in the steam distillate of hops can be measured in the same manner as the content of isobutyl isobutyrate in a beer-taste beverage.

[0070] The bitterness value (BU) of the steam distillate of hops may be, for example, 19 or less, 17 or less, 15 or less, 13 or less, 11 or less, 10 or less, 9.5 or less, 9 or less, 8.5 or less, 8 or less, 7.5 or less, 7 or less, or 6.5 or less. There is no particular limitation on the lower limit of the bitterness value (BU) of the steam distillate of hops, but it may be, for example, 0 or more, more than 0, or 0.5 or more.

[0071] The bitterness value (BU) of the steam distillate of hops can be adjusted by adjusting the conditions (e.g., the hops used, heating conditions, pressure conditions, fractionation conditions, acquisition timing of the steam distillate) during the production of the steam distillate of hops. The bitterness value (BU) of the steam distillate of hops can be measured in the same manner as the bitterness value (BU) of a beer-taste beverage.

[0072] 〔Method for improving beer-like flavor while suppressing the unpalatability due to the bitterness of beer-taste beverages〕 The beer-taste beverage according to the present embodiment has an effect of being excellent in beer-like flavor while reducing the unpalatability due to bitterness. Therefore, the present invention can also be regarded as a method for improving beer-like flavor while suppressing the unpalatability due to the bitterness of beer-taste beverages, including adjusting the content of isobutyl isobutyrate to 1.5 μg / L or more and adjusting the bitterness value (BU) to 20 or less. As specific aspects and the like in the above method, each of the above-described aspects can be applied without particular limitation.

Example

[0073] Hereinafter, the present invention will be described more specifically based on examples. However, the present invention is not limited by the following examples.

[0074] 〔Test Example 1: Production and evaluation of steam distillate of hops〕 (Atmospheric distillation) 5 kg of hop pellets (Solaris or Mosaic) were immersed in 30 L of water for use, and heated to 100 °C under normal pressure (about 760 mmHg) for distillation. The generated steam was collected and cooled by 1 L to obtain a steam distillate of hops. Hereinafter, they are also referred to as "Solaris atmospheric pressure" and "Mosaic atmospheric pressure", respectively.

[0075] (Vacuum distillation) 5 kg of hop pellets (Solaris or Mosaic) were immersed in 30 L of water for use, and heated to 60 °C under reduced pressure (200 mmHg or less) for distillation. The generated steam was collected and cooled by 1 L to obtain a steam distillate of hops. Hereinafter, they are also referred to as "Solaris reduced pressure" and "Mosaic reduced pressure", respectively.

[0076] The bitterness value (BU) of the obtained steam distillate was 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). The results are shown in Table 1.

[0077] The content of isobutyl isobutyrate in the obtained steam distillate was measured by solid-phase microextraction-gas chromatography with mass spectrometer (SPME-GC-MS). The results are shown in Table 1.

[0078]

Table 1

[0079] As shown in Table 1, it was found that the steam distillate of hops contains a rich amount of isobutyl isobutyrate while keeping the bitterness value (BU) low.

[0080] 〔Test Example 2: Production and Evaluation of Beer-Taste Beverage〕 <Production of Beer-Taste Beverage> Using brewing water and malt (malt usage ratio 100% by mass), and using the steam distillate of hops (solarized under reduced pressure) produced in Test Example 1 as hops, saccharification treatment, boiling treatment, solid content removal treatment, and cooling treatment were carried out according to conventional methods to produce cold wort (brewing process). Next, after adding the hop steam distillate to the obtained cold wort, yeast was inoculated, and alcohol fermentation was carried out according to conventional methods (fermentation process). Next, the obtained fermented liquid was filtered, and the gas pressure was adjusted to obtain the beer-taste beverage of Test Example 1-0.

[0081] The bitterness value (BU) of the beer-taste beverage of Test Example 1-0 was 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 [Analysis Committee] of the Beer Brewing Federation, 2013 Supplement and Revision).

[0082] The content of isobutyl isobutyrate in the beer-taste beverage of Test Example 1-0 was measured by solid-phase microextraction-gas chromatography with mass spectrometer (SPME-GC-MS).

[0083] For the beer - flavored beverage of Test Example 1 - 0, isohumulone was added so as to obtain the bitterness value (BU) shown in Table 2, and the beer - flavored beverages of Test Examples 1 - 1 to 1 - 5 were produced.

[0084] <Sensory evaluation> For the beer - flavored beverages of Test Examples 1 - 0 to 1 - 5, a sensory test was conducted on the evaluation items of "beer - like flavor", "difficulty in drinking due to bitterness", and "overall evaluation as beer". The sensory evaluation was carried out by 4 selected panelists with discriminative ability. For all evaluation items, the evaluation was carried out on a 5 - point scale from 1 to 5, and the average value was taken as the evaluation score.

[0085] "Beer - like flavor" is a favorable feeling that senses the good balance of aroma and taste and drinkability as felt in a general pilsner - type pale beer. The higher the score, the stronger the feeling of beer - like flavor. That is, "beer - like flavor" is a more favorable feeling with a higher score. "Difficulty in drinking due to bitterness" is a feeling that it is difficult to drink smoothly due to the bitterness in the beverage. The higher the score, the stronger the feeling of difficulty in drinking due to bitterness. That is, "difficulty in drinking due to bitterness" is a more favorable feeling with a lower score. The evaluation item of "overall evaluation as beer" indicates that the higher the score, the better the aroma balance of the beer - flavored beverage. For all evaluation items, the score of the beer - flavored beverage of Test Example 1 - 0 was fixed at 1 point, and based on this, other beer - flavored beverages were evaluated. The results are shown in Table 2.

[0086]

Table 2

[0087] As shown in Table 2, it was found that in the beer - flavored beverage with a reduced bitterness value (BU), while the difficulty in drinking due to bitterness was reduced, there was a problem that the beer - like flavor was lost.

[0088] 〔Test Example 3: Production and evaluation of beer - flavored beverage〕 <Manufacture of Beer-Flavored Beverage> For the beer-flavored beverage of Test Example 1-0, isohumulone was added so that the bitterness value (BU) shown in Table 3 was obtained, and isobutyl isobutyrate was added so that the content shown in Table 3 was obtained, to produce the beer-flavored beverages of Test Examples 2-0 to 2-4.

[0089] <Sensory Evaluation> For the beer-flavored beverages of Test Examples 2-0 to 2-4, a sensory test was conducted on the evaluation items of "beer-like flavor", "refreshment", "drinkability due to bitterness", and "overall evaluation as beer". The sensory evaluation was 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.

[0090] For the evaluation items of "beer-like flavor", "drinkability due to bitterness", and "overall evaluation as beer", sensory evaluation was carried out in the same manner as in Test Example 1. In addition, for all evaluation items, the score of the beer-flavored beverage of Test Example 1-0 was fixed at 1 point, and based on this, other beer-flavored beverages were evaluated in the same manner as in Test Example 1. The results are shown in Table 3.

[0091] "Refreshment" is a favorable feeling where the aroma is not felt as heavy at the moment of drinking the beverage, and there is no residue such as sweetness in the aftertaste, and a refreshing feeling is felt overall. The higher the score, the stronger the feeling of refreshment. That is, the higher the score of "refreshment", the more favorable the feeling. For the evaluation item of "refreshment", the score of the beer-flavored beverage of Test Example 2-0 was fixed at 3 points, and based on this, other beer-flavored beverages were evaluated. The results are shown in Table 3.

[0092]

Table 3

[0093] As shown in Table 3, even in a beer - flavored beverage with a reduced bitterness value (BU), when the content of isobutyl isobutyrate is 1.5 μg / L or more, the beer - like flavor is improved while maintaining a state where the drinkability due to bitterness is reduced. Also, when the content of isobutyl isobutyrate is in the range of 3 μg / L or more and 20 μg / L or less, in addition to the above - mentioned effects, it becomes excellent in clarity, and the flavor balance as a beer - flavored beverage is more excellent.

[0094] 〔Test Example 4: Production and Evaluation of Beer - Flavored Beverage〕 <Production of Beer - Flavored Beverage> To the beer - flavored beverage of Test Example 1 - 0, iso - α - acid was added to obtain the bitterness value (BU) shown in Table 4, isobutyl isobutyrate was added to obtain the content shown in Table 4, and lactic acid was added to obtain the pH shown in Table 4, thereby producing the beer - flavored beverages of Test Example 3 - 1 and Test Example 3 - 2.

[0095] <Sensory Evaluation> For the beer - flavored beverages of Test Example 3 - 1 and Test Example 3 - 2, sensory tests were carried out on the evaluation items of "beer - like flavor", "clarity", "drinkability due to bitterness", "overall evaluation as beer", and "acidity". The sensory evaluation was 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.

[0096] For the evaluation items of "beer - like flavor", "drinkability due to bitterness", and "overall evaluation as beer", sensory evaluations were carried out in the same manner as in Test Example 1. In addition, for all evaluation items, the score of the beer - flavored beverage of Test Example 1 - 0 was fixed at 1 point, and based on this, other beer - flavored beverages were evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

[0097] For the evaluation item of "clarity", sensory evaluation was carried out in the same manner as in Test Example 2. In addition, the score of the beer - flavored beverage of Test Example 2 - 0 was fixed at 3 points, and based on this, other beer - flavored beverages were evaluated in the same manner as in Test Example 2. The results are shown in Table 4.

[0098] "Sourness" is an unpleasant feeling of sourness generally caused by acidic substances that is felt when drinking a beverage, and the higher the score, the stronger the sourness is felt. That is, the lower the score for "sourness", the more favorable the feeling. For the evaluation item of "sourness", the score of the beer-taste beverage in Test Example 1-0 was fixed at 3 points, and other beer-taste beverages were evaluated based on this. The results are shown in Table 4.

[0099]

Table 4

[0100] As shown in Table 4, for a beer-taste beverage with a bitterness value (BU) of 20 or less and an isobutyl isobutyrate content of 1.5 μg / L or more, even when the pH is less than 4, the drinkability due to bitterness is reduced while maintaining the state, and the beer-like flavor is improved. Even for a beer-taste beverage with a bitterness value (BU) of 20 or less, the microbial durability can be improved while exhibiting the above effects.

[0101] 〔Test Example 5: Production and Evaluation of Beer-Taste Beverage〕 Isomerized α-acid was added to carbonated water so that the bitterness value (BU) became 10 to produce the beer-taste beverage of Test Example 4-0. Hop steam distillate (Sorachi under reduced pressure, Sorachi under normal pressure, Mosaic under reduced pressure, or Mosaic under normal pressure) was added to carbonated water so that the isobutyl isobutyrate content became 10 μg / L, and isomerized α-acid was added so that the bitterness value (BU) became 10 to produce the beer-taste beverages of Test Examples 4-1 to 4-4.

[0102] <Sensory Evaluation> For the beer-taste beverages of Test Examples 4-0 to 4-4, a sensory test was conducted for the evaluation items of "beer-like flavor", "freshness", "drinkability due to bitterness", and "overall evaluation as beer". The sensory evaluation was 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.

[0103] Regarding the evaluation items of "beer-like flavor", "refreshing feeling", "drinkability due to bitterness", and "overall evaluation as beer", except that the scores of the beer-flavored beverage in Test Example 4-0 were fixed at 1 point, 3 points, 3 points, and 1 point respectively, and other beer-flavored beverages were evaluated based on this, the evaluation was carried out in the same manner as in Test Example 2. The results are shown in Table 5.

Table 5

[0104] As shown in Table 5, even when produced by blending, the bitterness value (BU) is 20 or less and the content of isobutyl isobutyrate is 1.5 μg / L or more, so that the beer-like flavor is improved while maintaining the state where the drinkability due to bitterness is reduced. Also, it can be seen that the same effect is achieved even when the content of isobutyl isobutyrate is adjusted with the steam distillate of hops.

Claims

1. A beer - flavored beverage having an isobutyl isobutyrate content of 1.5 μg / L or more, and a bitterness value (BU) of 20 or less.

2. The beer - flavored beverage according to Claim 1, having a bitterness value (BU) of 5 or more and 15 or less.

3. The beer - flavored beverage according to Claim 1 or 2, having a pH of less than 4.

4. A steam distillate of hops having an isobutyl isobutyrate content of 100 μg / L or more, and a bitterness value (BU) of 20 or less.

5. A beer - flavored beverage containing, as a raw material, the steam distillate according to Claim 4.

6. A method for producing a steam distillate of hops, comprising recovering steam obtained by heating and / or reducing the pressure of water in which hops have been immersed.

7. A method for producing a beer - flavored beverage, comprising adjusting the isobutyl isobutyrate content to 1.5 μg / L or more and adjusting the bitterness value (BU) to 20 or less.

8. The production method according to Claim 7, comprising adding a steam distillate of hops to a raw material liquid.

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