Beverage and method for producing the same, hop steam distillate, and beverage containing the same as raw material

Abstract

To provide a beverage which has suppressed difficulty in drinking due to bitterness, yet exhibits superior impact when taken into the mouth.SOLUTION: A beverage has a content of geraniol of 10 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 beverages and a method for producing the same, a steam distillate of hops, and a 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, geraniol, 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] For example, 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 that in beverages (such as beer-taste beverages) with a reduced bitterness value (BU), while the difficulty in drinking due to bitterness is reduced, the impact when put in the mouth is lost.

[0005] One aspect of the present invention aims to provide a beverage that is less difficult to drink due to bitterness while having excellent impact when put in the mouth. Another aspect of the present invention aims to provide a method for producing the beverage. Still another aspect of the present invention aims to provide a steam distillate of hops suitable for producing the beverage and a beverage containing the steam distillate as a raw material.

Means for Solving the Problems

[0006] The present invention relates to a beverage having a geraniol content of 10 μg / L or more and a bitterness value (BU) of 20 or less.

[0007] Since the beverage according to the present invention has a bitterness value (BU) and a geraniol content within a specific range, it is less difficult to drink due to bitterness while having excellent impact when put in the mouth.

[0008] In the above 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 beverage may be a beer-taste beverage.

[0010] The above beverage may have a pH of less than 4. Even when the pH of the above beverage is less than 4, the above-described effects are exhibited. Also, since the pH is less than 4, it is excellent in microbial durability.

[0011] The present invention also relates to a steam distillate of hops having a geraniol content of 1000 μg / L or more and a bitterness value (BU) of 20 or less.

[0012] The steam distillate according to the present invention contains abundant aroma components (such as geraniol) despite having a low bitterness value (BU), and thus can be suitably used, for example, in the production of the beverage according to the present invention described above.

[0013] The present invention further relates to a beverage containing the above steam distillate as a raw material. The beverage may be a carbonated beverage or a beer-taste beverage. The beverage containing the above-mentioned steam distillate as a raw material is rich in aroma components (such as geraniol) while reducing the bitterness value (BU), so that it can be made into a beverage with excellent impact when put into the mouth while reducing the unpleasantness due to bitterness.

[0014] 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 the production method, by recovering steam from the water in which hops are immersed, a steam distillate rich in aroma components (such as geraniol) can be obtained despite the low bitterness value (BU).

[0015] The present invention also further relates to a method for producing a beverage, which includes adjusting the content of geraniol to 10 μg / L or more and adjusting the bitterness value (BU) to 20 or less.

[0016] The above production method may include adding the steam distillate of hops according to the present invention described above to the raw material liquid.

[0017] The present invention includes, for example, the following. [1] A beverage in which the content of geraniol is 10 μg / L or more, and the bitterness value (BU) is 20 or less. [2] The beverage according to [1], wherein the bitterness value (BU) is 5 or more and 15 or less. [3] The beverage according to [1] or [2], which is a beer-taste beverage. [4] The beverage according to any one of [1] to [3], wherein the pH is less than 4. [5] A steam distillate of hops in which the content of geraniol is 1000 μg / L or more, and the bitterness value (BU) is 20 or less. [6] A beverage containing the steam distillate described in [5] as a raw material. [7] The beverage according to [6], which is a carbonated beverage. [8] The beverage according to [6] or [7], which is a beer - flavored beverage. [9] 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.

[10] A method for producing a beverage, which includes adjusting the content of geraniol to 10 μg / L or more and adjusting the bitterness value (BU) to 20 or less.

[11] The production method according to

[10] , which includes adding a steam distillate of hops to a raw material liquid.

[12] The production method according to

[11] , wherein the steam distillate of hops is the steam distillate of hops described in [5].

[13] The production method according to

[11] , wherein the steam distillate of hops is the steam distillate of hops obtained by the production method described in [9]. [Effects of the Invention]

[0018] According to the present invention, it is possible to provide a beverage that has a reduced unpleasantness due to bitterness while having an excellent impact when put in the mouth. According to the present invention, it is also possible to provide a method for producing the beverage. According to the present invention, further, it is possible to provide a steam distillate of hops suitable for the production of the beverage and a beverage containing the steam distillate as a raw material. [Embodiments for Carrying Out the Invention]

[0019] 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.

[0020] [Beverage] The beverage according to this embodiment has a geraniol content of 10 μg / L or more and a bitterness value (BU) of 20 or less.

[0021] Geraniol (CAS No. 106-24-1) is a compound also known as trans-3,7-dimethyl-2,6-octadien-1-ol. The content of geraniol in the beverage according to this embodiment may be 10 μg / L or more based on the total amount of the beverage. By combining this with setting the bitterness value (BU) within a specific range, the effect of having excellent impact when put in the mouth while reducing the difficulty of drinking due to bitterness is obtained.

[0022] From the perspective that the above-described effects become even more excellent, the balance of the aftertaste is also excellent, and the overall evaluation as a beverage becomes higher, the content of geraniol in the beverage according to this embodiment is 11 μg / L or more, 12 μg / L or more, 13 μg / L or more, 14 μg / L or more, 15 μg / L or more, 16 μg / L or more, 17 μg / L or more, 18 μg / L or more, 19 μg / L or more, 20 μg / L or more, 21 μg / L or more, 22 μg / L or more, 23 μg / L or more, 24 μg / L or more, 25 μg / L or more, 26 μg / L or more, 27 μg / L or more, 28 μg / L or more, 29 μg / L or more, or 30 μg / L or more based on the total amount of the beverage. From the same perspective, the content of geraniol in the beverage according to this embodiment may be 300 μg / L, 250 μg / L, 200 μg / L, 150 μg / L or less, 140 μg / L or less, 130 μg / L or less, 120 μg / L or less, 110 μg / L or less, 100 μg / L or less, 95 μg / L or less, 90 μg / L or less, 85 μg / L or less, 80 μg / L or less, 75 μg / L or less, 70 μg / L or less, 65 μg / L or less, 60 μg / L or less, 55 μg / L or less, or 50 μg / L or less based on the total amount of the beverage.

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

[0024] The geraniol content in the beverage according to this embodiment can be adjusted, for example, by adding geraniol to a raw material solution or the like so that the content falls within the above range, selecting raw materials, adjusting the amount, etc. when manufacturing the beverage by a conventional method. When adding geraniol, for example, geraniol itself may be added, or a composition containing geraniol (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 geraniol content and the bitterness value (BU).

[0025] The bitterness value (BU) of the beverage according to this embodiment may be 20 or less. Thus, in combination with setting the geraniol content within a specific range, an effect is obtained in which the drinkability due to bitterness is reduced while the impact when put in the mouth is excellent.

[0026] The bitterness value (BU) of the 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 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 Federation [Analysis Committee], 2013 Supplement and Revision).

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

[0029] The ratio of the geraniol content (μg / L) to the bitterness value (BU) of the beer - flavored beverage according to the present embodiment (hereinafter, also referred to as "geraniol / BU ratio") is such that, from the perspective that the effect of being excellent in impact when put in the mouth becomes more prominent while the drinkability due to bitterness is reduced, geraniol is contained in an amount of 10 μg / L or more, and it is sufficient that the ratio is 0.5 or more. For example, it may be 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, 5 or more, or 10 or more. Further, the geraniol / BU ratio of the beer - flavored 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 "geraniol / BU ratio" is a value calculated by the following formula. Geraniol / BU ratio = Geraniol content (μg / L) / Bitterness value (BU)

[0030] The pH of the 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 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 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, 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 beverage according to this embodiment may further contain components other than the above components (other components) as long as the effects of the present invention are not impaired. Examples of other components include bitter agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavors, salts, and the like. Examples of bitter agents include hops, iso-α acids, caffeine, gentiana extracts, peptides, theobromine, naringin, nigaaki extracts, niga yomogi extracts, and cinchona extracts. 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 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. Also, 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 even be less than 0.005 v / v% (0.00 v / v%). Also, 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 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], 2013 Supplement and Revision), or the method described in "3-4 Alcohol Content" of the National Tax Agency's Prescribed Analysis Method. The alcohol content of the 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, etc.

[0037] The 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 kgf / cm 2 ), and foaming means that the gas pressure at 20°C is 0.049 MPa (0.5 kgf / cm 2 ) or more. When it is foaming, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kgf / cm 2 ). The beverage according to this embodiment may be a carbonated beverage foamed with carbon dioxide gas.

[0038] The beverage according to this embodiment may be a beer-taste beverage. In this specification, the "beer-taste beverage" means a beverage having a beer-like flavor. Examples of the beer-taste beverage include, but are not limited to, those classified as "foaming alcoholic beverages" (beer, sparkling sake, and other foaming alcoholic beverages) under the Liquor Tax Law (Law No. 8 of 2020). Examples of the above-mentioned other foaming alcoholic beverages include "other fermented liquors (foaming) (2)" and "liqueurs (foaming) (2)". In addition, as long as the beverage has a beer-like flavor, beverages and soft drinks that do not belong to the foaming alcoholic beverages defined by the Liquor Tax Law can also be included as beer-taste beverages. The beer-taste beverage according to this embodiment is not limited to those exemplified above.

[0039] The beer-taste 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 processed wheat products. Examples of wheat include barley, wheat, rye, crow wheat, oats, adzuki bean, and Indian wheat. 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.

[0040] 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.

[0041] The beer - flavored beverage according to this embodiment may or may not contain raw materials other than wheat as raw materials. Raw materials other than wheat may be, for example, grains such as corn, rice, and sorghum; tubers such as potatoes and sweet potatoes; legumes such as soybeans and peas, plant raw materials such as herbs and spices, or carbohydrate raw materials (sugars) such as starch, grits, and liquid sugar.

[0042] 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 low - alpha hops, hexahops, tetra - hops, and isomerized hop extracts. The hop extract is not particularly limited, and may be a steam distillate of hops or a water extract of hops. In particular, by using a steam distillate of hops, it becomes easy to adjust the geraniol content and the bitterness value (BU).

[0043] The 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 beverages produced by blending alcohol (for example, distilled alcohol such as spirits and alcohol for raw materials) without fermentation by yeast or the like.

[0044] The beverage according to this embodiment can be provided in a container. The container can 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 that it is possible to completely block gas, moisture, and light rays and maintain stable quality at room temperature for a long time, it is preferable to apply a metal container.

[0045] The beverage according to this embodiment may be in the form of RTD (Ready To Drink) or RTS (Ready To Serve). RTD is something that can be drunk directly after opening the lid. RTS is something that is drunk by diluting with ice, water, carbonated water, hot water, etc.

[0046] 〔Manufacturing method of beverage〕 The beverage according to this embodiment can be manufactured according to a conventional method, except for adjusting the geraniol content to 10 μg / L or more, adjusting the bitterness value (BU) to 20 or less, and, if necessary, adjusting the geraniol content, bitterness value (BU), and pH within the above-mentioned ranges.

[0047] A manufacturing method (method by blending) according to an embodiment includes, for example, a blending step of blending one or a combination of two or more selected from water, geraniol, and, if necessary, alcohol (such as raw material alcohol, distilled alcohol such as spirits and vodka, fermentation broth obtained by brewing), and / or the other components described above into a raw material tank.

[0048] The compounding process may include adjusting the compounding amount of geraniol so that the content of geraniol is 10 μg / L or more based on the total amount of the beverage. The compounding process 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 compounding) the compounding amount of raw materials containing bitterness components (for example, iso-α acids) that contribute to the bitterness value (BU). The compounding process may further include adjusting the pH within the above-mentioned range. The pH can be adjusted by adjusting the type and usage amount of raw materials, and additionally adding a pH adjuster as necessary.

[0049] Geraniol may be compounded as geraniol itself, or a composition containing geraniol (for example, a fragrance composition, a steam distillate of hops) etc. may be added. In particular, by using the steam distillate of hops, it becomes easy to adjust the content of geraniol and the bitterness value (BU).

[0050] The manufacturing method according to this embodiment may further include a filtration step of filtering the mixed liquid obtained by mixing each component in the compounding 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 container together with the container in the filling step.

[0051] For the mixing process, while stirring with a stirrer or the like, the components may be mixed so that they are well blended. Also, the filtration process can be carried out, for example, by a general filter or strainer. From the perspective of processing speed and the like, the first sterilization process may be carried out by plate sterilization, and as long as the same processing can be carried out, it is applicable without being limited to this. The filling process may be carried out in a clean room maintained at a cleanliness level usually required in the production of beverages. The second sterilization process can be carried out by heating the filtered liquid together with the container at a predetermined temperature and for a predetermined time. The first or second sterilization process may be a non-heat sterilization process. Examples of the non-heat sterilization process include ultraviolet (UV) sterilization. It is also possible to carry out aseptic filling without performing a sterilization process.

[0052] The production method (brewing method) in another embodiment includes, for example, a charging process, a fermentation process, and a post-fermentation process. The charging process is a process of obtaining a pre-fermentation liquid. The fermentation process is a process of fermenting the raw material liquid with yeast. The post-fermentation process is a process 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.).

[0053] In the brewing method, adjusting the geraniol content within the above-mentioned range (for example, 10 μg / L or more) can be achieved, for example, by adding geraniol to the raw material liquid in any process. Geraniol may be blended as geraniol itself, or a composition containing geraniol (for example, a flavor composition, a steam distillate of hops) etc. may be added. In particular, by using the steam distillate of hops, it becomes easier to adjust the geraniol content and the bitterness unit (BU).

[0054] In the method by brewing, adjusting the bitterness value (BU) within the above-mentioned range (for example, 20 or less), and if necessary, adjusting the pH within the above-mentioned 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 (including not blending), as well as adjusting the type and usage amount of raw materials. Additionally, if necessary, it can be implemented by adding a pH adjuster.

[0055] Taking the case where the beverage according to this embodiment is a beer-taste beverage as an example, the brewing method will be described in more detail.

[0056] In the charging step, a pre-fermentation liquid is obtained using raw materials and charging water (the 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.

[0057] In the saccharification step, after charging the raw materials and charging water, the temperature is adjusted to 50 - 76 °C and the step of maintaining this temperature is included. 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 mash containing components necessary for yeast metabolism is obtained. The mash obtained in the saccharification step is filtered in the filtration step to become a sugar-containing liquid.

[0058] 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 the above-mentioned raw materials such as wheat raw materials and water, a step of saccharifying the liquid containing the raw materials and water by a conventional method to obtain a saccharified liquid, and a step of filtering the saccharified liquid.

[0059] In the removal step, the solid content in the liquid after boiling is removed to obtain a purified liquid. The removal step can be carried out, for example, by precipitating the insoluble solid content contained in the liquid after boiling. Examples of the solid content include heat coagulants generated in the boiling step. The removal step may be carried out in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid.

[0060] The fermentation step is a step of fermenting the pre-fermentation liquid with yeast. By the fermentation step, a post-fermentation liquid obtained by fermenting the pre-fermentation liquid with yeast is obtained. In the fermentation step, alcoholic fermentation is carried out by yeast. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented to obtain a post-fermentation liquid containing alcohol produced by yeast. The yeast used in the fermentation step may be ordinary beer yeast.

[0061] In the method for producing a beer-taste beverage according to the present embodiment, hops may be added. Since it is easy to adjust the content of geraniol and the bitterness value (BU) of the hops to be added within the specific ranges described above, it is preferable to use a steam distillate of hops. The addition of hops may be carried out in any of the charging step, the fermentation step, and the post-fermentation step after the fermentation step, and may be carried out multiple times. Examples of the method of adding hops include, but are not limited to, kettle hopping, late hopping, and dry hopping. Kettle hopping refers to adding hops during the temperature rise of the pre-fermentation liquid or at the initial stage of boiling, and late hopping refers to adding hops near the end of boiling. Dry hopping refers to adding hops after the start of the fermentation step.

[0062] In the production method according to the present embodiment, as a post-fermentation step, a step of aging and cooling the post-fermentation liquid and a step of filtering the post-fermentation liquid may be provided. By carrying out the filtration step, insoluble solid content, yeast, etc. can be removed from the post-fermentation liquid.

[0063] In the production method according to this embodiment, as another post-fermentation step, heating (sterilization) or the like may be performed on the post-fermentation liquid (or the post-fermentation liquid after the filtration step).

[0064] In the production method according to this embodiment, the content of geraniol may be adjusted by adding geraniol to the raw material liquid (including the post-fermentation liquid), or may be adjusted by selecting the type of hop, the amount used, the timing of use, etc. In this specification, the "raw material liquid" is a general term for the liquids in the production process of beer-taste beverages. For example, the raw material liquid in the charging step includes the liquid obtained by mixing the raw materials containing malt and the charging water, the saccharified liquid, the saccharified liquid after boiling, the wort after removing the solids, and the cold wort. Also, for example, the raw material liquid in the fermentation step includes the pre-fermentation liquid (cold wort), the liquid during fermentation, and the post-fermentation liquid.

[0065] In the production method according to this embodiment, adjusting the bitterness value (BU) within the above-mentioned range (for example, 20 or less), and, if necessary, adjusting the pH within the above-mentioned range can be achieved, for example, by adjusting the blending amount of the raw materials containing bitterness components (for example, iso-α acids) that contribute to the bitterness value (BU) (including not blending), and by adjusting the type and amount of the raw materials, and, if necessary, adding a pH adjuster.

[0066] [Hop steam distillate] 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 and recovering it as distilled water. By heating and / or reducing the pressure in a state where 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 distilled water containing the aroma components is obtained. At that time, the essential oil components may 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.

[0067] From the viewpoint of obtaining a steam distillate with a low bitterness value (BU) and rich in aroma components (especially geraniol), the hops used in producing the steam distillate of hops are preferably hop pellets. The variety of hops is not particularly limited, and for example, it may be Sorachi Ace, Mosaic, Amarillo, Apollo, Cascade, Chinook, Citra, Cashmere, Sabro, etc.

[0068] 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.

[0069] The heating conditions for producing the steam distillate of hops may be appropriately set according to pressure conditions and the like. 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.

[0070] 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.).

[0071] The time condition of the distillation for producing the steam distillate of hops is not particularly limited. For example, it may be 30 minutes or longer, 1 hour or longer, 2 hours or longer, or 3 hours or longer. Also, the time condition of the distillation for producing the steam distillate of hops may be, for example, 48 hours or shorter, 24 hours or shorter, 12 hours or shorter, 11 hours or shorter, 10 hours or shorter, 9 hours or shorter, 8 hours or shorter, 7 hours or shorter, 6 hours or shorter, 5 hours or shorter, 4 hours or shorter, or 3 hours or shorter.

[0072] 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 geraniol). The steam distillate of hops according to one embodiment has a geraniol content of 1000 μg / L or more and a bitterness value (BU) of 20 or less.

[0073] The geraniol content in the steam distillate of hops may be, for example, 1100 μg / L or more, 1200 μg / L or more, 1300 μg / L or more, 1400 μg / L or more, 1500 μg / L or more, 1600 μg / L or more, 1700 μg / L or more, 1800 μg / L or more, 1900 μg / L or more, 2000 μg / L or more, 2100 μg / L or more, 2200 μg / L or more, 2300 μg / L or more, 2400 μg / L or more, 2500 μg / L or more, 3000 μg / L or more, 3500 μg / L or more, 4000 μg / L or more, 4500 μg / L or more, 5000 μg / L or more, 6000 μg / L or more, 7000 μg / L or more, 8000 μg / L or more, 10000 μg / L or more, 12000 μg / L or more, 14000 μg / L or more, 16000 μg / L or more, 18000 μg / L or more, 20000 μg / L or more, or 22000 μg / L or more, based on the total amount of the steam distillate. There is no particular limitation on the upper limit of the geraniol content in the steam distillate of hops, but it may be, for example, 30000 μg / L or less, or 25000 μg / L or less, based on the total amount of the steam distillate.

[0074] The geraniol content in the steam distillate of hops can be adjusted by adjusting the conditions (e.g., the hops used, heating conditions, pressure conditions, fractionation conditions, timing of obtaining the steam distillate) when producing the steam distillate of hops. The geraniol content in the steam distillate of hops can be measured in the same manner as the geraniol content in beverages.

[0075] 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.

[0076] The bitterness value (BU) of the steam distillate of hops can be adjusted by adjusting the conditions for producing the steam distillate of hops (for example, the hops used, heating conditions, pressure conditions, fractionation conditions, timing of obtaining the steam distillate). The bitterness value (BU) of the steam distillate of hops can be measured in the same manner as the bitterness value (BU) of beverages.

[0077] The beverage according to this embodiment has the effect of being excellent in impact when put into the mouth while reducing the unpleasantness due to bitterness. Therefore, the present invention can also be regarded as a method for improving the impact when put into the mouth while suppressing the unpleasantness due to the bitterness of the beverage, including adjusting the geraniol content to 10 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.

[0078] Hereinafter, the present invention will be described more specifically based on examples. However, the present invention is not limited by the following examples.

[0079] (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.

[0080] (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 vacuum" and "Mosaic vacuum", respectively.​​​

[0081] 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 Federation [Analysis Committee], 2013 Supplement and Revision). The results are shown in Table 1.

[0082] The content of geraniol in the obtained steam distillate was measured by solid-phase microextraction-gas chromatography with mass spectrometry (SPME-GC-MS). The results are shown in Table 1.

[0083]

Table 1

[0084] As shown in Table 1, it was found that the steam distillate of hops contains a rich amount of geraniol while keeping the bitterness value (BU) low.

[0085] 〔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 (Sorachi 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 a conventional method 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 a conventional method (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.

[0086] 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 of the Beer Brewing Federation [Analysis Committee], 2013 Supplement and Revision).

[0087] The content of geraniol in the beer - flavored beverage of Test Example 1 - 0 was measured by solid - phase microextraction - gas chromatography with mass spectrometry (SPME - GC - MS).

[0088] 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.

[0089] <Sensory evaluation> For the beer - flavored beverages of Test Examples 1 - 0 to 1 - 5, a sensory test was carried out on the evaluation items of "impact when put into the mouth", "difficulty in drinking due to bitterness", and "overall evaluation". The sensory evaluation was carried out by 4 selected panelists with discrimination ability. All evaluation items were evaluated on a 5 - point scale from 1 to 5, and the average value was used as the evaluation score.

[0090] "Impact when put into the mouth" is a sharp and positive impression felt at the moment when the beverage is put into the mouth. The higher the score, the stronger the impact felt when put into the mouth. That is, the higher the score of "impact when put into the mouth", the more favorable the feeling. "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, the lower the score of "difficulty in drinking due to bitterness", the more favorable the feeling. The evaluation item of "overall evaluation" indicates that the higher the score, the better the flavor balance as a 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.

[0091]

Table 2

[0092] As shown in Table 2, it was found that in the beer - flavored beverage with reduced bitterness value (BU), while the unpleasantness due to bitterness is reduced, there is a problem that the impact when put in the mouth is lost.

[0093] [Test Example 3: 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 achieve the bitterness value (BU) shown in Table 3, and geraniol was added to achieve the content shown in Table 3, thereby producing the beer - flavored beverages of Test Examples 2 - 0 to 2 - 4.

[0094] <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 "impact when put in the mouth", "after - taste balance", "unpleasantness due to bitterness", and "overall evaluation". 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 used as the evaluation score.

[0095] Regarding the evaluation items of "impact when put in the mouth", "unpleasantness due to bitterness", and "overall evaluation", the 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.

[0096] "After - taste balance" is the feeling that when drinking the beverage, no specific taste or aroma stands out in the after - taste, giving a natural and favorable impression. The higher the score, the stronger the feeling of after - taste balance. That is, the higher the score of "after - taste balance", the more favorable the feeling. For the evaluation item of "after - taste balance", 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.

[0097]

Table 3

[0098] As shown in Table 3, even in the case of a beer-taste beverage with a reduced bitterness value (BU), when the geraniol content was 10 μg / L or more, while maintaining a state where the drinkability due to bitterness was reduced, a strong impact was felt when put in the mouth. Also, when the geraniol content was in the range of 15 μg / L or more and 60 μg / L or less, in addition to the above-mentioned effects, the balance of the aftertaste was also excellent, and the flavor balance as a beer-taste beverage was even better.

[0099] 〔Test Example 4: Production and Evaluation of Beer-Taste Beverage〕 <Production of Beer-Taste Beverage> To the beer-taste beverage of Test Example 1-0, iso-α acid was added to obtain the bitterness value (BU) shown in Table 4, geraniol was added to obtain the content shown in Table 4, and lactic acid was added to obtain the pH shown in Table 4, to produce the beer-taste beverages of Test Example 3-1 and Test Example 3-2.

[0100] <Sensory Evaluation> For the beer-taste beverages of Test Example 3-1 and Test Example 3-2, a sensory test was conducted on the evaluation items of "impact when put in the mouth", "balance of the aftertaste", "drinkability due to bitterness", "overall evaluation", 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 used as the evaluation score.

[0101] Regarding the evaluation items of "impact when put in the mouth", "drinkability due to bitterness", and "overall evaluation", a 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-taste beverage of Test Example 1-0 was fixed at 1 point, and based on this, other beer-taste beverages were evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

[0102] Regarding the evaluation item of "aftertaste balance", sensory evaluation was carried out in the same manner as in Test Example 2. Note that the score of the beer-taste beverage in Test Example 2-0 was fixed at 3 points, and based on this, other beer-taste beverages were evaluated in the same manner as in Test Example 2. The results are shown in Table 4.

[0103] "Sourness" is an unpleasant feeling of sourness generally caused by acidic substances felt when drinking the beverage, and the higher the score, the stronger the sourness is felt. That is, the lower the score of "sourness", the more preferable the feeling is. For the evaluation item of "sourness", the score of the beer-taste beverage in Test Example 1-0 was fixed at 3 points, and based on this, other beer-taste beverages were evaluated. The results are shown in Table 4.

[0104]

Table 4

[0105] As shown in Table 4, for a beer-taste beverage with a bitterness value (BU) of 20 or less and a geraniol content of 10 μg / L or more, even when the pH is less than 4, the drinkability due to bitterness is reduced while maintaining a strong impact when put in the mouth. Even for a beer-taste beverage with a bitterness value (BU) of 20 or less, the microbial durability can be improved while exerting the above effects.

[0106] 〔Test Example 5: Production and Evaluation of Carbonated Beverages〕 Iso-α-acid was added to carbonated water so that the bitterness value (BU) became 10 to produce the carbonated beverage of Test Example 4-0. Hop steam distillate (Sorachi under reduced pressure, Sorachi at normal pressure, Mosaic under reduced pressure or Mosaic at normal pressure) was added to carbonated water so that the geraniol content became 30 μg / L, and iso-α-acid was added so that the bitterness value (BU) became 10 to produce the carbonated beverages of Test Examples 4-1 to 4-4.

[0107] <Sensory Evaluation> For the carbonated beverages of Test Examples 4-0 to 4-4, a sensory test was conducted on the evaluation items of "impact when put in the mouth", "aftertaste balance", "drinkability due to bitterness", and "overall evaluation". The sensory evaluation was carried out by 4 selected panelists with discrimination ability. All evaluation items were evaluated on a 5-point scale from 1 to 5, and the average value was used as the evaluation score.

[0108] For the evaluation items of "impact when put in the mouth", "aftertaste balance", "drinkability due to bitterness", and "overall evaluation", except that the scores of the carbonated beverage of Test Example 4-0 were fixed at 1 point, 1 point, 3 points, and 1 point respectively, and other carbonated 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

[0109] As shown in Table 5, even in the case of carbonated beverages, when the bitterness value (BU) is 20 or less and the geraniol content is 10 μg / L or more, while maintaining the state where the drinkability due to bitterness is reduced, a strong impact is felt when put in the mouth. Also, it can be seen that the same effect is achieved even when the geraniol content is adjusted with the steam distillate of hops.

Claims

1. A beverage having a geraniol content of 10 μg / L or more and a bitterness value (BU) of 20 or less.

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

3. The beverage according to Claim 1 or 2, being a beer-taste beverage.

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

5. A hop steam distillate having a geraniol content of 1000 μg / L or more and a bitterness value (BU) of 20 or less.

6. A beverage containing, as a raw material, the steam distillate according to Claim 5.

7. The beverage according to Claim 6, being a carbonated beverage.

8. The beverage according to Claim 6, being a beer-taste beverage.

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

10. A method for producing a beverage, comprising adjusting the geraniol content to 10 μg / L or more and adjusting the bitterness value (BU) to 20 or less.

11. The production method according to Claim 10, comprising adding a hop steam distillate to a raw material liquid.

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