Method for producing beer taste beverage, and method for improving flavor of beer taste beverage

Abstract

To provide a method for producing a beer taste beverage with an intensified green flavor and freshness, and a method for improving a flavor of the beer taste beverage.SOLUTION: A producing method of the beer taste beverage according to the present invention is a method for producing a beer taste beverage using hops, including a flavoring step that uses hops which are among the top 50% in the size of the harvested hops for flavoring. A method for enhancing the flavor and aroma of the beer taste beverage according to the present invention is a method for enhancing the green aroma and freshness of the beer taste beverage, including a flavoring step that uses hops which are among the top 50% in the size of the harvested hops for flavoring.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a method for producing a beer - flavored beverage and a method for improving the flavor of a beer - flavored beverage.

Background Art

[0002] Hops are an essential raw material in beer - flavored beverages because they can impart the characteristic bitterness and refreshing aroma of beer to such beverages. Therefore, various research and developments have been carried out on hops.

[0003] For example, Patent Document 1 proposes a method for producing heat - treated hops including a step of heat - treating hops or hop processed products in the presence of superheated steam. Also, Patent Document 2 proposes a beer - flavored beverage produced using freeze - dried hops without drying after harvesting as a raw material.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] Patent Document 1 explains that the green odor of beer - flavored beverages can be reduced by heat - treating hops with superheated steam. Also, Patent Document 2 explains that the original flavor of hop components can be imparted to beer - flavored beverages by freeze - drying hops.

[0006] Based on viewpoints not considered in prior arts such as Patent Documents 1 and 2, the inventors of the present invention have advanced research on hops. Specifically, the inventors of the present invention focused on the size of hops and examined in detail the changes in the aroma of beer-taste beverages according to the size of hops. In addition, the inventors of the present invention thought that they wanted to create a beer-taste beverage that enables drinkers to feel a more refreshing feeling by enhancing the green aroma and freshness of the beer-taste beverage.

[0007] Therefore, an object of the present invention is to provide a method for producing a beer-taste beverage with enhanced green aroma and freshness, and a method for improving the aroma of a beer-taste beverage.

Means for Solving the Problems

[0008] The above problems can be solved by the following means. (1) A method for producing a beer-taste beverage using hops, the method comprising an aroma-adding step of using hops having a size in the upper 50% or more of the harvested hops for aroma addition. (2) The method for producing a beer-taste beverage according to (1) above, wherein in the aroma-adding step, hops having a size in the upper 25% or more of the harvested hops are used for aroma addition. (3) The method for producing a beer-taste beverage according to (1) or (2) above, wherein the aroma addition using hops is performed after the latter half of boiling. (4) A method for manufacturing a beer - flavored beverage using hops, including an aroma - adding step of using hops for aroma addition. When the variety of hops used for aroma addition is Furano K906901060, the size of the hops used is 2.85 cm or more; when the variety of hops used for aroma addition is Cascade, the size of the hops used is 2.2 cm or more; when the variety of hops used for aroma addition is Furano 1501U, the size of the hops used is 2.2 cm or more; when the variety of hops used for aroma addition is Sorachi Ace, the size of the hops used is 1.7 cm or more; when the variety of hops used for aroma addition is Furano Special, the size of the hops used is 2.4 cm or more. A method for manufacturing a beer - flavored beverage. (5) The method for manufacturing a beer - flavored beverage according to the above (1) or (4), wherein the size is the length in the longitudinal direction of the hops. (6) The method for manufacturing a beer - flavored beverage according to the above (1) or (2), wherein the hops used for aroma addition contain 4 - sulfanyl - 4 - methylpentan - 2 - one. (7) When the variety of hops used for aroma addition is Furano K906901060, the content of 4 - sulfanyl - 4 - methylpentan - 2 - one in the beer - flavored beverage is 100 ng / L or more; when the variety of hops used for aroma addition is Cascade, the content of 4 - sulfanyl - 4 - methylpentan - 2 - one in the beer - flavored beverage is 4.5 ng / L or more. The method for manufacturing a beer - flavored beverage according to the above (1) or (2). (8) A method for improving the flavor of a beer - flavored beverage, including an aroma - adding step of using hops with a size in the upper 50% or more of the harvested hops for aroma addition, which can enhance the green aroma and freshness of the beer - flavored beverage. [Advantages of the Invention]

[0009] The method for manufacturing a beer - flavored beverage according to the present invention can manufacture a beer - flavored beverage with enhanced green aroma and freshness. The method for improving the flavor of a beer-taste beverage according to the present invention can enhance the green aroma and freshness of the beer-taste beverage.

Brief Description of the Drawings

[0010]

Figure 1

Embodiments for Carrying Out the Invention

[0011] Hereinafter, embodiments (this embodiment) for carrying out the method for manufacturing a beer-taste beverage and the method for improving the flavor of a beer-taste beverage according to the present invention will be described.

[0012] [Method for Manufacturing a Beer-Taste Beverage] The method for manufacturing a beer-taste beverage according to this embodiment includes a scenting step of scenting the beer-taste beverage using hops. Further, it may include a sorting step of sorting the hops used for scenting based on size. And the method for manufacturing a beer-taste beverage according to this embodiment includes a pre-fermentation step, a fermentation step, and a post-fermentation step. Hereinafter, each step constituting the method for manufacturing a beer-taste beverage according to this embodiment will be described.

[0013] (Sorting Step) The sorting step is a step of sorting the hops used for scenting from the harvested hops based on size. "Hop" is a kind of perennial plant of the Cannabaceae family. Generally, the hops used in beer are the female flower parts. And since the female flower parts of hops grow in a cone shape, they are also called strobiles or catkins. In this specification, hops refer to the female flower parts. And of course, hops harvested by oneself may be used, or those harvested by others may be used. In addition, the "hops used for flavoring" (hops used in the flavoring process described later) refer to hops added in the manufacturing process after the latter half of boiling (hops used for the purpose of imparting hop aroma), and examples thereof include hops used for late hopping or dry hopping. As a result of intensive research on the size of hops, the inventors of the present invention found that using large-sized hops for flavoring has a positive effect on the flavor of beer-taste beverages, and thus created the present invention. Specifically, the inventors of the present invention found that when using large-sized hops for flavoring, the "green aroma" and "freshness" of beer-taste beverages are enhanced, and further, the "fruitiness" and "acidity" are also enhanced. Here, the size of hops can be appropriately set, such as the length in the short direction, the circumference, the volume, the weight, etc., but the length in the longitudinal direction is preferable. As shown in FIG. 1, the length in the longitudinal direction of hops refers to the length L in the longitudinal direction of hop H, and can also be said to be the length L in the direction of the central axis extending inside hop H (the vertical direction in FIG. 1). Note that the length L of hop H does not include the flower stalk P (the part protruding from the strobile having a loose shape).

[0014] (Sorting process: Sorting criterion 1) Preferably, hops corresponding to the top 50% or more in size are selected from the harvested hops as the hops to be used, and more preferably 40% or more, 30% or more, 25% or more. By selecting and using large-sized hops (top predetermined percentage or more), the manufactured beer-taste beverage can exhibit the desired effects (enhancing effect of green aroma, enhancing effect of freshness, enhancing effect of fruitiness, enhancing effect of acidity). Regarding the size selection, a plurality of hops are randomly extracted from the harvested hops as the target, and when the extracted plurality are arranged in the order of size (large → small), the size of the hops corresponding to the top 50% from the largest one is used as a reference (for example, when the number of extracted hops is 40, the size of the hop corresponding to the 20th one is used as a reference). Then, hops corresponding to the above reference can be selected as the hops to be used. Regarding the size selection, the standard size may be set in advance for each variety of hops as described below.

[0015] The variety of hops is not particularly limited, but hops containing 4-sulfanyl-4-methylpentan-2-one are preferred (for example, Furano K906901060, Cascade, Furano 1501U, Chinook, Citra, Mosaic, Nelson Sauvin, Strata, etc.). In addition, Saaz, Sorachi Ace, Furano Special, etc. can also be mentioned. When two or more varieties of hops are used as raw materials for beer-taste beverages, it is preferable to select those whose size corresponds to the upper predetermined percentage or more for each variety.

[0016] (Sorting process: Sorting criterion 2) Regarding the sorting of hops, instead of the above-mentioned criterion 1 of the upper predetermined percentage or more, or in combination with the above-mentioned criterion 1, sorting may be performed so as to satisfy the following size criteria (criterion 2) for each variety of hops. When the variety of hops used for flavoring is Furano K906901060, the size of the hops to be sorted is preferably 2.85 cm or more, more preferably 3.0 cm or more and 3.4 cm or more. When the variety of hops used for flavoring is Cascade, the size of the hops to be sorted is preferably 2.2 cm or more, more preferably 2.4 cm or more and 2.6 cm or more. When the variety of hops used for flavoring is Furano 1501U, the size of the hops to be sorted is preferably 2.2 cm or more, more preferably 2.3 cm or more and 2.5 cm or more. When the variety of hops used for flavoring is Sorachi Ace, the size of the hops to be sorted is preferably 1.7 cm or more, more preferably 1.8 cm or more and 2.0 cm or more. When the variety of hops used for flavoring is Hallertau Blanc, the size of the hops to be selected is preferably 2.4 cm or more, more preferably 2.7 cm or more, and even more preferably 3.0 cm or more. When the variety of hops used for flavoring is Chinook, the size of the hops to be selected is preferably 3.3 cm or more, more preferably 3.4 cm or more, and even more preferably 3.5 cm or more. When the variety of hops used for flavoring is Saaz, the size of the hops to be selected is preferably 2.3 cm or more, more preferably 2.4 cm or more, and even more preferably 2.5 cm or more. For each variety, when the size of the hops to be selected is equal to or greater than a predetermined value, the beer - flavored beverage produced can exhibit the desired effects (enhanced green aroma effect, enhanced freshness effect, enhanced fruity flavor effect, enhanced sourness effect).

[0017] The usage mode of hops is not particularly limited, and examples include dried hops obtained by subjecting hops to a drying process (and a grinding process), hop pellets formed by molding hops into pellets, hop extracts obtained by extracting bitter substances and essential oils from hops, fresh hops without any processing, and further, hops subjected to various chemical treatments (raw hops, hexahops, tetra hops, isomerized hop extracts), etc.

[0018] Note that the sorting process may be carried out at any timing as long as it is before the selected hops are used (added during the manufacturing process of the beer - flavored beverage).

[0019] (Flavoring process) The flavoring process is a process of flavoring a beer - flavored beverage by using (adding) the hops selected in the above - mentioned sorting process. And the flavoring process can also be described as a process of using, for flavoring, hops with a size equal to or greater than a predetermined percentage of the harvested hops, or a process of using, for flavoring, hops with a size equal to or greater than a predetermined size set for each variety among the harvested hops. Of course, the hops used in the flavoring step may be those selected by oneself or those selected by others.

[0020] The timing of the flavoring step (specifically, the timing of adding hops for flavoring) is not particularly limited as long as it is after the latter half of the boiling in the pre-fermentation step described later. For example, it may be at the end of boiling, after the wort is cooled, or even during or after the aging during the fermentation step described later. Note that for hops not intended for flavoring (hops for bitterness etc.), in other words, hops added before the first half of boiling, the above-mentioned sorting is not essential.

[0021] (Pre-fermentation step) In the pre-fermentation step, malt, wheat, sugars, enzymes, various additives, auxiliary raw materials, etc. are appropriately mixed to saccharify the raw materials to obtain a saccharified solution. Then, the wort obtained by appropriately filtering the saccharified solution is appropriately boiled, cooled, etc. to prepare a pre-fermentation liquid.

[0022] The pre-fermentation liquid prepared in the pre-fermentation step is not particularly limited as long as it is a solution containing wheat-derived raw materials (malt, wheat, or their extracts) that serve as nitrogen sources and carbon sources assimilable by yeast. The nitrogen source and carbon source are not particularly limited as long as they are assimilable by yeast. The nitrogen source assimilable by yeast is, for example, at least one of amino acids and peptides contained in wheat-derived raw materials. The carbon source assimilable by yeast is, for example, the sugars added in the above-mentioned pre-fermentation step or the sugars contained in wheat-derived raw materials.

[0023] The malt used in the pre-fermentation step is obtained by germinating and drying wheat and then removing the roots, and the wheat used in the pre-fermentation step is wheat in an ungerminated state. And wheat includes barley, wheat, rye, oats, etc., but barley is preferred. The malt ratio (the ratio of the weight of malt to the total weight of ingredients other than water and hops used in the production of the beer-taste beverage) is not particularly limited. For example, the lower limit is 1% or more, 10% or more, 25% or more, 30% or more, 50% or more, and the upper limit is 100% or less, 95% or less.

[0024] The auxiliary raw materials used in the pre-fermentation process include the articles listed in each item of Paragraph 2 of Article 4 of the Enforcement Regulations of the Liquor Tax Law, and further include fruits (including dried fruits, boiled fruits, or concentrated fruit juices). The hops used in the pre-fermentation process and the fermentation process described below are as described above.

[0025] (Fermentation process) The fermentation process is a process of performing alcoholic fermentation by adding yeast to the pre-fermentation liquid. In this embodiment, for example, yeast is added to the pre-fermentation liquid whose temperature has been adjusted in advance within a predetermined range (for example, in the range of 0 to 40 ° C) to prepare a fermentation liquid and perform fermentation.

[0026] In the fermentation process, aging may be further performed. Aging is performed by maintaining the fermentation liquid after fermentation as described above at a predetermined temperature for a predetermined time. By this aging, insolubles in the fermentation liquid can be precipitated to remove turbidity, and the flavor can be improved.

[0027] In this way, in the fermentation process, a post-fermentation liquid containing ethanol and various components generated by yeast can be obtained. The concentration (alcohol degree) of ethanol contained in the post-fermentation liquid can be, for example, 1 to 20%.

[0028] (Post-fermentation process) The post-fermentation process is a process of subjecting the post-fermentation broth to predetermined treatments to finally obtain a beer-taste beverage. Examples of the post-fermentation process include filtration of the post-fermentation broth obtained by the fermentation process (so-called primary filtration). By this primary filtration, insoluble solids and yeast can be removed from the post-fermentation broth. Further, in the post-fermentation process, microfiltration of the post-fermentation broth (so-called secondary filtration) may be performed. By the secondary filtration, miscellaneous bacteria and residual yeast can be removed from the post-fermentation broth. Note that, instead of microfiltration, the post-fermentation broth may be sterilized by heating. The primary filtration, secondary filtration, and heating in the post-fermentation process can be carried out using general equipment used in manufacturing a beer-taste beverage. Note that the post-fermentation process also includes a process of filling the containers described later.

[0029] In addition, the method for manufacturing a beer-taste beverage according to the present embodiment can also be implemented by a method that does not go through the fermentation process. That is, the beer-taste beverage according to the present embodiment may be manufactured as a non-fermented beverage. In this case, the method for manufacturing a beer-taste beverage according to the present embodiment includes a blending process (mixing process) of appropriately charging raw materials such as water, hops selected in the selection process, additives, malt extract, and distilled alcohol into a mixing tank, and a post-treatment process of performing treatments such as filtration, sterilization, addition of carbon dioxide gas, and filling into containers. Note that when manufacturing a beer-taste beverage as a non-fermented beverage, the hops selected in the selection process are preferably added as hop extract.

[0030] As described above, according to the method for manufacturing a beer-taste beverage according to the present embodiment, a beer-taste beverage with enhanced green aroma, freshness, fruity taste, sour taste, and aftertaste can be manufactured.

[0031] [Beer-taste Beverage] The beer-taste beverage according to the present embodiment is a beverage manufactured by the above-described manufacturing method. Here, the beer-taste beverage, also called a beer-like beverage, is a beverage that exhibits a beer-like aroma, in other words, a beverage prepared to have a beer-like aroma. And examples of the beer-taste beverage include those classified as "fizzy liquors" (beer, sparkling liquor, and other brewed liquors) defined by the Liquor Tax Law. Also, as long as a beverage exhibits a beer-like aroma, beverages that do not belong to the fizzy liquors defined by the Liquor Tax Law and soft drinks (for example, non-alcoholic beer-taste beverages) are also included as beer-taste beverages.

[0032] (4-Sulfanyl-4-methylpentan-2-one) Since the method for producing a beer-taste beverage according to this embodiment includes the above-described sorting step, the beer-taste beverage produced by the production method has an increased content of 4-sulfanyl-4-methylpentane-2-one (4-sulfanyl-4-methylpentane-2-one). Specifically, when the hop used for flavoring is Furan K906901060, the content of 4-sulfanyl-4-methylpentane-2-one in the beer-taste beverage is preferably 100 ng / L or more, more preferably 105 ng / L or more, 110 ng / L or more, 114 ng / L or more. The upper limit of the content of 4-sulfanyl-4-methylpentane-2-one in this case is not particularly limited, for example, 300 ng / L or less, 200 ng / L or less. Also, when the hop used for flavoring is Cascade, the content of 4-sulfanyl-4-methylpentane-2-one in the beer-taste beverage is preferably 4.5 ng / L or more, more preferably 5.0 ng / L or more, 5.5 ng / L or more, 6.0 ng / L or more. The upper limit of the content of 4-sulfanyl-4-methylpentane-2-one in this case is not particularly limited, for example, 50 ng / L or less, 10 ng / L or less. When the content of 4-sulfanyl-4-methylpentan-2-one in the beer-like beverage is not less than a predetermined value, not only can the desired effects (enhancing effect of green aroma, enhancing effect of freshness, enhancing effect of fruity flavor, enhancing effect of sourness) be more reliably exerted, but also an enhancing effect of aftertaste can be exerted.

[0033] Incidentally, 4-sulfanyl-4-methylpentan-2-one is a substance with a CAS number of 19872-52-7 and is also called 4-methyl-4-sulfanylpentan-2-one. And the content of 4-sulfanyl-4-methylpentan-2-one in the beer-like beverage can be measured according to the method of Takazumi.K et al. (Takazumi.K et al. :Anal. Chem. 2017, 89, 11598-11604).

[0034] (Alcohol content) Although the alcohol content of the beer-like beverage according to this embodiment is not particularly limited, for example, it may be less than 1% (v / v%), preferably 1% (v / v%) or more, 3% or more, 4% or more, and 15% or less, 10% or less, 9% or less, 8% or less, 6% or less.

[0035] The alcohol content of the beer-like beverage according to this embodiment may be the value of a beverage obtained by fermenting a wheat-derived raw material, but for the beverage, distilled alcohol may be appropriately added and adjusted, or when not undergoing fermentation (in the case of blending), it may be adjusted only by adding distilled alcohol. Examples of the distilled alcohol include various spirits such as shochu, brandy, vodka, whisky, and raw material alcohol. The distilled alcohol may be used alone or in combination of two or more. In this specification, "spirits" refers to spirits that are distilled liquors and may be different from spirits under the Liquor Tax Law. In this specification, unless otherwise specified, "alcohol" refers to ethanol. The alcohol content of the beer - flavored beverage can be measured, for example, based on the National Tax Agency's specified analysis method (ordinance) 3 sake 3 - 4 alcohol content (vibrating densitometer method).

[0036] (Foaming property) The beer - flavored beverage according to this embodiment is preferably foaming. And although the gas pressure of the beer - flavored beverage according to this embodiment at 20°C is not particularly limited, for example, 2.0 kg / cm 2 or more, 2.2 kg / cm 2 or more, 2.3 kg / cm 2 or more, 2.4 kg / cm 2 or more, and 5.0 kg / cm 2 or less, 4.0 kg / cm 2 or less, 3.0 kg / cm 2 or less. And the gas pressure of the beer - flavored beverage can be measured, for example, based on the National Tax Agency's specified analysis method (ordinance) 8 - 3 gas pressure.

[0037] (Others) The beer-taste beverage according to this embodiment may contain, within the range where the desired effects of the present invention are not inhibited, sweeteners, high-intensity sweeteners, antioxidants, flavors, acidulants, salts, dietary fibers, etc. (hereinafter, appropriately referred to as "additives") that are usually formulated as beverages, and of course, it may not contain them. As the sweetener, for example, fructose glucose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch, etc. can be used. As the high-intensity sweetener, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, thaumatin, zructin, stevia, glycyrrhizin, somatin, monellin, aspartame, alitame, etc. can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol, etc. can be used. As the acidulant, for example, adipic acid, citric acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, phosphoric acid, etc. can be used. As the salts, for example, sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, etc. can be used. As the dietary fiber, for example, resistant dextrin, pectin, polydextrose, guar gum degradation products, etc. can be used. And, as for each of the above-mentioned raw materials, those that are generally commercially available can be used.

[0038] (Beverage in a container) The beer-taste beverage according to this embodiment can be provided in various containers. By filling the beer-taste beverage in various containers, it is possible to preferably prevent the deterioration of quality due to long-term storage. Note that the container only needs to be sealable, and so-called can containers or barrel containers made of metal (such as aluminum or steel) can be applied. In addition, glass containers, PET bottle containers, etc. can also be applied to the container. The capacity of the container is not particularly limited, and any currently circulating containers can be applied. Note that from the viewpoint of completely blocking gas, moisture, and light rays and maintaining stable quality at room temperature for a long period of time, it is preferable to apply a metal container.

[0039] As described above, the beer-taste beverage according to the present embodiment has enhanced green aroma, freshness, fruity flavor, sourness, and aftertaste.

[0040] [Method for improving the flavor of a beer-taste beverage] Next, a method for improving the flavor of the beer-taste beverage according to the present embodiment will be described. The method for improving the flavor of the beer-taste beverage according to the present embodiment is a method for enhancing the green aroma and freshness of the beer-taste beverage, and is a method including the above-described flavoring step. Note that the steps such as the flavoring step are as described in the above-described "method for manufacturing a beer-taste beverage", and the contents of each component and the like are the same as the values described in the above-described "beer-taste beverage".

[0041] As described above, the method for improving the flavor of the beer-taste beverage according to the present embodiment can enhance the green aroma, freshness, fruity flavor, sourness, and aftertaste of the beer-taste beverage.

Examples

[0042] Next, the present invention will be described by exemplifying examples that satisfy the requirements of the present invention and comparative examples that do not.

[0043] [Preparation of samples] As a sample, a beer - flavored beverage was produced according to the conventional method except for setting the size of the hops used for flavoring. All the produced beer - flavored beverage samples had an alcohol content of 5 v / v%, a malt ratio of 100%, and a gas pressure at 20 °C of 2.3 kg / cm 2 were the case. In addition, the production conditions among the samples were unified except for the following conditions regarding the hops.

[0044] (Regarding the sorting of hops) The hops for flavoring were sorted based on the size (length L in Figure 1) for each variety. Specifically, for each variety, about 30 hops were randomly extracted from the harvested hops. Among the extracted hops, the size of the hops corresponding to the top 25% starting from the largest one was set as the "reference value for large size", and the size of the hops corresponding to the top 50% was set as the "reference value for medium size". Then, for each variety, the harvested hops were classified as "large" if their size was greater than or equal to the reference value for large size, "medium" if their size was greater than or equal to the reference value for medium size and less than the reference value for large size, and "small" if their size was less than the reference value for medium size. The specific sizes of the hops for each variety are as follows. <Franos K906901060> Large: 3.4 cm or more Medium: 2.85 cm or more and less than 3.4 cm Small: less than 2.85 cm <Cascade> Large: 2.6 cm or more Medium: 2.2 cm or more and less than 2.6 cm Small: less than 2.2 cm <Franos 1501U> Large: 2.5 cm or more Medium: 2.2 cm or more and less than 2.5 cm Small: less than 2.2 cm <Solarace> Large: 2.0 cm or more Medium: 1.7 cm or more and less than 2.0 cm Small: less than 1.7 cm <Franos Special> Large: 3.0 cm or more Medium: 2.4 cm or more and less than 3.0 cm Small: less than 2.4 cm

[0045] (Regarding the addition of hops) For each sample shown in Table 1, the hops (variety, selection) shown in the table were added to the cold wort by aroma addition. For each sample shown in Table 2, the hops (variety, selection) shown in the table were added to the wort during fermentation by aroma addition. The added hops were dry hops that had been subjected to a drying process and a crushing process after selection. Also, the addition amount of hops was 1.2 kg / kL for each sample shown in Table 1 and 2 kg / kL for each sample shown in Table 2.

[0046] (4-Sulfanyl-4-methylpentan-2-one) For each sample shown in Table 2, the content of 4-sulfanyl-4-methylpentan-2-one in the sample was measured by the method described above.

[0047] [Test content] For each sample produced by the method described above, three selected panels with discriminative ability scored each of "green aroma", "freshness", "fruitiness", "acidity", and "aftertaste" on a 5-point scale from 1 to 5 according to the following evaluation criteria, and the average value was calculated. Each evaluation was carried out by drinking each sample.

[0048] And each evaluation used the sample using "unselected" hops as a control sample, and the score shown in the table of the control sample (3 points) as a reference point. And each evaluation was carried out by comparing with the control sample having the same leading number of the sample number. For example, the evaluation of the green aroma of sample 2-3 was carried out by comparison with the control sample 2-2 (3 points) having the same leading number of the sample number, and the evaluation of the freshness of sample 6-2 was carried out by comparison with the control sample 6-1 (3 points) having the same leading number of the sample number.

[0049] (Green fragrance: Evaluation criteria) Regarding the evaluation of the green fragrance, using the green fragrance of the control sample as the standard (3 points), it was evaluated on a five-point scale where "the green fragrance is much stronger than the control sample" is 5 points, "the green fragrance is stronger than the control sample" is 4 points, "the green fragrance is about the same as the control sample" is 3 points, "the green fragrance is weaker than the control sample" is 2 points, and "the green fragrance is much weaker than the control sample" is 1 point. And for the evaluation of the green fragrance, the higher the score, the more enhanced it is and the more favorable it can be judged to be. Note that "green fragrance" comprehensively evaluates not only the rising fragrance (standing fragrance) but also the fragrance felt during the consumption of the sample, and it is a fresh fragrance.

[0050] (Freshness: Evaluation criteria) Regarding the evaluation of freshness, using the freshness of the control sample as the standard (3 points), it was evaluated on a five-point scale where "the freshness is much stronger than the control sample" is 5 points, "the freshness is stronger than the control sample" is 4 points, "the freshness is about the same as the control sample" is 3 points, "the freshness is weaker than the control sample" is 2 points, and "the freshness is much weaker than the control sample" is 1 point. And for the evaluation of freshness, the higher the score, the more enhanced it is and the more favorable it can be judged to be. Note that "freshness" is a fragrance that enables the drinker who consumes the sample to obtain a refreshing feeling.

[0051] (Fruity flavor: Evaluation criteria) Regarding the evaluation of the fruity flavor, using the fruity flavor of the control sample as the standard (3 points), it was evaluated on a five-point scale where "the fruity flavor is much stronger than the control sample" is 5 points, "the fruity flavor is stronger than the control sample" is 4 points, "the fruity flavor is about the same as the control sample" is 3 points, "the fruity flavor is weaker than the control sample" is 2 points, and "the fruity flavor is much weaker than the control sample" is 1 point. And for the evaluation of the fruity flavor, the higher the score, the more enhanced it is and the more favorable it can be judged to be. Note that the "fruity flavor" is the flavor of citrus fruits.

[0052] (Sourness: Evaluation Criteria) Regarding the evaluation of sourness, taking the sourness of the control sample as the standard (3 points), the case where "the sourness is much stronger than the control sample" is rated 5 points, the case where "the sourness is stronger than the control sample" is rated 4 points, the case where "the sourness is about the same as the control sample" is rated 3 points, the case where "the sourness is weaker than the control sample" is rated 2 points, and the case where "the sourness is much weaker than the control sample" is rated 1 point, and it was evaluated in five levels. And for the evaluation of sourness, the higher the score, the more enhanced and it can be judged as preferable. Note that the "sourness" is a positive sourness that tightens the flavor of the beer felt during the consumption of the sample.

[0053] (Aftertaste: Evaluation Criteria) Regarding the evaluation of the aftertaste, taking the aftertaste of the control sample as the standard (3 points), the case where "the aftertaste is much stronger than the control sample" is rated 5 points, the case where "the aftertaste is stronger than the control sample" is rated 4 points, the case where "the aftertaste is about the same as the control sample" is rated 3 points, the case where "the aftertaste is weaker than the control sample" is rated 2 points, and the case where "the aftertaste is much weaker than the control sample" is rated 1 point, and it was evaluated in five levels. And for the evaluation of the aftertaste, the higher the score, the more enhanced and it can be judged as preferable. Note that the "aftertaste" is a complex aftertaste such as a positive bitterness or richness in the mouth remaining after the consumption of the sample as beer.

[0054] The table shows the content of each component of the sample and the conditions of the hops, as well as the results of each evaluation. And the numerical values and indicators of each component shown in the table are the content and indicators in the final product. Note that "unsorted" in the table refers to hops that have not been sorted by size for the harvested hops, and "large and medium" refers to hops of "large" size and "medium" size (that is, hops corresponding to the top 50% or more).

[0055]

Table 1

[0056]

Table 2

[0057] (Examination of Results) According to the results of Tables 1 and 2, for samples using hops of the top 50% or more in size (large or small, or large) regardless of the variety, it was confirmed that each desired effect (enhancing effect of green aroma, enhancing effect of freshness, enhancing effect of fruity taste, enhancing effect of sourness) was exhibited. And, for many varieties of hops, results were obtained that each of the desired effects was exhibited in substantially the same manner. Therefore, it was inferred that the present invention is not limited to a specific variety of hops and would be similarly applicable when using various varieties of hops or when using multiple varieties of hops. In addition, according to the results of Table 2, it was confirmed that when the content of 4-sulfanyl-4-methylpentan-2-one is equal to or more than a predetermined value (each value defined when the hops used for flavoring are of a predetermined variety), an enhancing effect of aftertaste is also exhibited.

Explanation of Signs

[0058] H Hop (female flower part of hop) P Pedicel L Length of hop

Claims

1. A method for producing a beer - flavored beverage using hops, comprising: An aroma - adding step of using hops having a size of 50% or more of the top - sized among the harvested hops for aroma addition, in the method for producing a beer - flavored beverage.

2. The method for producing a beer - flavored beverage according to claim 1, wherein in the aroma - adding step, hops having a size of 25% or more of the top - sized among the harvested hops are used for aroma addition.

3. The method for producing a beer - flavored beverage according to claim 1 or claim 2, wherein the aroma addition using hops is performed after the second half of the boiling process.

4. A method for producing a beer - flavored beverage using hops, comprising: An aroma - adding step of using hops for aroma addition, When the variety of hops used for aroma addition is Furlano K906901060, the size of the hops used is 2.85 cm or more, When the variety of hops used for aroma addition is Cascade, the size of the hops used is 2.2 cm or more, When the variety of hops used for aroma addition is Furlano 1501U, the size of the hops used is 2.2 cm or more, When the variety of hops used for aroma addition is Sorachi Ace, the size of the hops used is 1.7 cm or more, When the variety of hops used for aroma addition is Furlano Special, the size of the hops used is 2.4 cm or more, in the method for producing a beer - flavored beverage.

5. The method for producing a beer - flavored beverage according to claim 1 or claim 4, wherein the size is the length in the longitudinal direction of the hops.

6. The method for producing a beer - flavored beverage according to claim 1 or claim 2, wherein the hops used for aroma addition contain 4 - sulfanyl - 4 - methylpentan - 2 - one.

7. When the variety of hops used for aroma addition is Furlano K906901060, the content of 4 - sulfanyl - 4 - methylpentan - 2 - one in the beer - flavored beverage is 100 ng / L or more, When the variety of hops used for aroma addition is Cascade, the content of 4 - sulfanyl - 4 - methylpentan - 2 - one in the beer - flavored beverage is 4.5 ng / L or more, in the method for producing a beer - flavored beverage according to claim 1 or claim 2.

8. A flavor - improving method for enhancing the green aroma and freshness of a beer - flavored beverage, comprising: A method for improving the flavor of a beer-taste beverage, including a flavoring step of using hops having a size of 50% or more of the harvested hops for flavoring.

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