Fermented alcoholic beverage

Abstract

To achieve a sharp taste with a perceivable bitterness and a reduced astringent taste derived from hops in a fermented alcoholic beverage, particularly in a fermented alcoholic beverage in which the proportion of grain raw materials containing protein sources such as malt is low.SOLUTION: A fermented alcoholic beverage having a trisaccharide concentration / total sugar concentration of 0.15 to 0.8 and a bitterness value of 4 BU or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a fermented alcoholic beverage. [Background technology]

[0002] Currently, with the rise of health consciousness worldwide, hard seltzers, which are made from fermented sugars only and have a simpler, cleaner taste, are on the rise compared to heavy-tasting alcoholic beverages like beer. Fermented alcoholic beverages, which use a low proportion of grain ingredients, including protein sources such as malt, achieve a sharp taste by adding flavor using grain extracts and other ingredients, while suppressing the astringent taste of added hops. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2020-162601 Summary of the Invention [Problem to be solved by the invention]

[0004] Grain extracts and other ingredients can suppress the astringent taste, but because they impart flavor, the taste becomes more complex and thick, and the drink loses the clean taste that is characteristic of fermented alcoholic beverages that use a low proportion of grain ingredients, including protein sources such as malt. [Means for solving the problem]

[0005] The present invention is as follows. [1] A fermented alcoholic beverage having a trisaccharide concentration / total sugar concentration of 0.15 to 0.8 and a bitterness value of 4 BU or more. [2] The fermented alcoholic beverage according to [1], wherein the mono- to trisaccharide concentration / total sugar concentration is 0.5 to 0.9. [3] The fermented alcoholic beverage according to [1] or [2] above, having a lactic acid concentration of 100 to 500 ppm. [4] The fermented alcoholic beverage according to any one of [1] to [3] above, having an acetic acid concentration of 100 to 500 ppm. [5] The fermented alcoholic beverage according to any one of [1] to [4] above, which contains a yeast fermentation liquid. [6] The fermented alcoholic beverage according to any one of [1] to [5] above, having a color of 5° EBC or less. [Effects of the Invention]

[0006] According to the present invention, in a fermented alcoholic beverage, particularly a fermented alcoholic beverage with a low proportion of grain ingredients containing a protein source such as malt, the addition of hops results in a sharp taste sensation with a bitter taste but little astringency. DETAILED DESCRIPTION OF THE INVENTION

[0007] The present invention relates to fermented alcoholic beverages. "Fermented alcoholic beverages" refer to alcoholic beverages obtained by fermenting raw materials such as sugar solutions. "Alcoholic beverages" refer to beverages that contain a substantial amount of ethanol. Under Japan's Liquor Tax Act, beverages with an alcohol content of 1% or more by volume are considered alcoholic beverages. These alcoholic beverages are an example of alcoholic beverages.

[0008] The fermented alcoholic beverage of the present invention has a trisaccharide concentration / total sugar concentration ratio of 0.15 to 0.8. In the present invention, by setting the sugar composition, particularly the trisaccharide concentration / total sugar concentration, within the above range, a bitter taste can be felt with little astringency when hops are added, and a sharp taste can be achieved. The trisaccharide concentration / total sugar concentration ratio is preferably 0.2 to 0.7, and more preferably 0.3 to 0.7. The fermented alcoholic beverage of the present invention preferably has a mono- to trisaccharide concentration (i.e., the total concentration of monosaccharides, disaccharides, and trisaccharides) / total sugar concentration of 0.5 to 0.9, more preferably 0.55 to 0.85, and even more preferably 0.6 to 0.8. The concentrations of monosaccharides, disaccharides, and trisaccharides can be measured, for example, by high performance liquid chromatography. The total sugar concentration is the sum of the concentrations of each measured sugar. Examples of monosaccharides include glucose, fructose, allulose, etc. Examples of disaccharides include sucrose, maltose, lactose, isomaltose, etc. Examples of trisaccharides include maltotriose, panose, isomaltotriose, etc.

[0009] The bitterness value of the fermented alcoholic beverage of the present invention can be appropriately adjusted depending on the desired taste quality. The bitterness value can be, for example, 4 BU or more, preferably 8 BU to 30 BU, more preferably 8 BU to 24 BU, and even more preferably 10 BU to 20 BU.

[0010] The fermented alcoholic beverage of the present invention preferably has a lactic acid concentration of 100 to 500 ppm, more preferably 200 to 400 ppm, and even more preferably 250 to 350 ppm. The lactic acid concentration can be measured, for example, according to the method specified in "8.24.2 Organic Acids" in "BCOJ Beer Analysis Methods (2013 Revised Edition) (edited by the Brewers Association International Technical Committee (Analysis Committee)").

[0011] The fermented alcoholic beverage of the present invention preferably has an acetic acid concentration of 100 to 500 ppm, more preferably 125 to 400 ppm, and even more preferably 150 to 350 ppm. The acetic acid concentration can be measured, for example, according to the method specified in "8.24.2 Organic Acids" in "BCOJ Beer Analysis Methods (2013 Revised Edition) (edited by the Brewers Association International Technical Committee (Analysis Committee)").

[0012] The fermented alcoholic beverage of the present invention preferably has a pyruvic acid concentration of 5 to 100 ppm, more preferably 5 to 80 ppm, and even more preferably 10 to 60 ppm. The pyruvic acid concentration can be measured, for example, according to the method specified in "8.24.2 Organic Acids" in "BCOJ Beer Analysis Methods (2013 Revised Edition) (edited by the Brewers Association International Technical Committee (Analysis Committee)").

[0013] The fermented alcoholic beverage of the present invention preferably has a malic acid concentration of 5 to 100 ppm, more preferably 5 to 80 ppm, and even more preferably 10 to 60 ppm. The lingonic acid concentration can be measured, for example, according to the method specified in "8.24.2 Organic Acids" in "BCOJ Beer Analysis Methods (2013 Revised Edition) (edited by the Brewers Association International Technical Committee (Analysis Committee)").

[0014] The fermented alcoholic beverage of the present invention preferably has a succinic acid concentration of 5 to 200 ppm, more preferably 10 to 170 ppm, and even more preferably 20 to 150 ppm. The succinic acid concentration can be measured, for example, according to the method specified in "8.24.2 Organic Acids" in "BCOJ Beer Analysis Methods (2013 Revised Edition) (edited by the Brewers Association International Technical Committee (Analysis Committee)").

[0015] The fermented alcoholic beverage of the present invention preferably contains a yeast fermentation liquid. The "yeast fermentation liquid" is obtained by inoculating a pre-fermentation liquid such as a saccharified liquid with yeast and fermenting it. The type of yeast to be inoculated can be appropriately selected taking into consideration the desired flavor. Examples of yeast include brewer's yeast, and either top-fermenting yeast or bottom-fermenting yeast may be used.

[0016] The fermented alcoholic beverage of the present invention preferably has a color of 5° EBC or less. A color of 5° EBC or less results in an appearance that harmonizes with the taste. The color is more preferably 3.0 EBC or less, even more preferably 2.0 EBC or less, and most preferably 1.0 EBC or less. Color can be measured by the Analytica-EBC standard method of the EBC (European Brewery Convention) or a method conforming thereto. EBC is a unit of color in beer analysis that expresses the color intensity of beer numerically (measured visually using a comparator with nine glass disks of EBC color scale, or calculated based on absorbance at a wavelength of 430 nm).

[0017] The fermented alcoholic beverage of the present invention can be produced, for example, by a method including the following steps. (a) Preparing a pre-fermentation solution (b) A step of alcoholically fermenting the pre-fermentation liquid to obtain a fermented alcoholic beverage (yeast fermentation liquid).

[0018] <(a) Step of preparing pre-fermentation liquid> (carbon source) The pre-fermentation liquid used in the method for producing a fermented alcoholic beverage of the present invention contains a carbon source. As used herein, the term "carbon source" refers to carbohydrates ingested by yeast during alcoholic fermentation. Carbon sources are generally monosaccharides, disaccharides, and trisaccharides such as glucose, fructose, sucrose, maltose, and maltotriose. Preferred carbon sources are glucose, maltose, and sucrose. A more preferred carbon source is sucrose. Either a single type or multiple types of carbon sources may be used. The pre-fermentation liquid may contain carbohydrates in addition to the carbon source. Examples of carbohydrates that the pre-fermentation liquid may contain include isomerized sugars such as isomaltose, panose, isomaltotriose, isomaltooligosaccharides, polysaccharides of tetrasaccharides or more, oligosaccharides, starch hydrolysates, and dietary fiber. These carbohydrates are not taken up by yeast during alcoholic fermentation and remain in the fermentation liquid even after alcoholic fermentation, thereby enhancing the body and / or drinkability of the fermentation liquid. The amount of carbon source contained in the pre-fermentation liquid is determined appropriately taking into consideration the ethanol concentration of the resulting fermented alcoholic beverage. For example, the amount of carbon source contained in the pre-fermentation liquid is set to 2 to 20% (w / v), preferably 4 to 16% (w / v), and more preferably 8 to 12% (w / v).

[0019] (amino nitrogen) The pre-fermentation liquid used in the method for producing a fermented alcoholic beverage of the present invention has a total nitrogen concentration limited to 15 mg / 100 ml or less. By reducing the total nitrogen content of the pre-fermentation liquid, less nitrogen remains in the product, resulting in a refreshing taste. If the total nitrogen concentration in the pre-fermentation liquid is 15 to 20 mg / 100 ml, the product is likely to have a heavy taste. The amount of total nitrogen contained in the pre-fermentation liquid is preferably less than 15 mg / 100 ml, and more preferably 7 mg / 100 ml or less. Specific examples of amino acids that can be used in the pre-fermentation solution include those contained in starchy raw materials such as wheat, malt, corn, potato, rice, and soybeans, those contained in yeast extract, and those contained in enzymatic hydrolyzates of proteins. To promote fermentation, magnesium sulfate, diammonium phosphate, thiamine hydrochloride, calcium pantothenate, folic acid, and niacin may also be used.

[0020] The raw material for the pre-fermentation solution may be, for example, an aqueous solution of water-soluble carbohydrates. Specific examples of water-soluble carbohydrates include sugars, starch hydrolysates, and dietary fiber. For the purpose of imparting or improving flavor, spices, herbs, fruits, and the like that are substantially free of amino acids and proteins may also be used as raw materials.

[0021] (work) The water-soluble carbohydrate is dissolved in drinking water, and an amino acid-containing raw material is added, if necessary. The type and amount of the raw material used are adjusted so that the concentrations of the carbon source and total nitrogen satisfy the above conditions. The resulting aqueous solution is boiled according to the method and conditions typically used in beer production. For example, the aqueous solution is transferred to a boiling kettle, and hops are added and boiled. Hops may be added at any stage between the start and end of boiling. The boiled aqueous solution is transferred to a settling tank called a whirlpool, and hop dregs and insoluble matter resulting from boiling are removed, followed by cooling to an appropriate fermentation temperature using a plate cooler. A pre-fermentation solution is obtained by the above boiling procedure.

[0022] <(b) Step of alcoholically fermenting the pre-fermentation liquid to obtain a fermented alcoholic beverage> The pre-fermentation liquid is fermented. Fermentation can be carried out according to conventional methods. For example, yeast is inoculated into the cooled pre-fermentation liquid, which is then transferred to a fermentation tank and fermented. The type of yeast inoculated into the pre-fermentation liquid is selected taking into account the desired flavor. The amount of yeast to be inoculated into the pre-fermentation liquid is adjusted depending on the fermentation conditions, etc., but it is recommended to use 5 x 10 per ml of pre-fermentation liquid. 6 ~50×10 6 pieces, preferably 10 x 10 6 ~45×10 6 pieces, more preferably 15 x 10 6 ~40×10 6 is selected from a range of The fermentation temperature is adjusted depending on the fermentation conditions, etc., and is selected from the range of 0 to 25°C, preferably 10 to 20°C, and more preferably 13 to 17°C. If the fermentation temperature exceeds 25°C, the fermentation may not proceed normally depending on the type of yeast used. Furthermore, the fermentation may become vigorous, resulting in the generation of an unpleasant odor. The fermentation period varies depending on the fermentation conditions, but is selected from the range of 1 to 20 days, preferably 2 to 10 days, and more preferably 3 to 6 days. Furthermore, in the maturation step, the obtained fermented liquid is maturated in a storage tank and stored under low-temperature conditions at about 0° C. for stabilization. Next, in the filtration step, the fermented liquid after maturation is filtered to remove yeast and the like, thereby obtaining a fermented alcoholic beverage. Since all of the nitrogen contained in the pre-fermentation liquid is assimilated by the yeast, the total nitrogen concentration in the fermentation liquid does not exceed the total nitrogen concentration in the pre-fermentation liquid.

[0023] Traditionally, beer-flavored beverages have used colorings to reproduce the appearance of beer. Colorings used in beer-flavored beverages include natural colorings such as caramel coloring, safflower coloring, gardenia coloring, koryan coloring, cochineal coloring, carrot coloring, paprika coloring, red cabbage coloring, grape coloring, purple corn coloring, elderberry coloring, beet coloring, monascus coloring, and turmeric coloring, as well as food colorings such as Food Red No. 102, Food Red No. 104, Orange No. 201, Food Yellow No. 5, and Yellow No. 201. The colorings are mixed with the liquid before or after fermentation. It is preferable not to use any coloring matter in the alcoholic beverage of the present invention in order to avoid affecting the appearance of the beverage, which has a low color. The alcoholic beverage of the present invention has an alcohol concentration of 1 to 10% (v / v), preferably 2 to 8% (v / v), and more preferably 4 to 6% (v / v). [Example]

[0024] (Samples 1 to 10) 100 g of granulated sugar, 450 g of panose, 2 g of malt extract, and 2 g of hops were added to a boiling kettle, followed by 100 L of warm water and boiling for 5 minutes. After boiling, additional warm water was added to replace the evaporated contents. The heat trough was removed in a whirlpool tank, and the mixture was cooled to 8°C using a plate cooler to obtain cold wort. Beer yeast (bottom-fermenting yeast) was added to the resulting wort, fermented at approximately 15°C, and the beer yeast (bottom-fermenting yeast) was removed. The mixture was transferred to a tank, cooled to approximately -1°C, and stabilized for 2 to 5 days. The mixture was then diluted with degassed water to a final concentration of 8.0°P, and filtered through diatomaceous earth to obtain a fermented liquor. The total nitrogen concentration was adjusted by adding soy protein, and the bitterness value was adjusted by adding hops or isosimido hop extract, to obtain the fermented liquors for evaluation, Samples 1 to 10.

[0025] (sugar concentration) The sugar content was measured by high-performance liquid chromatography using a differential refractive index detector. The instrument used was a high-performance liquid chromatograph "LC-20A" (Shimadzu Corporation), and the column used was a sugar analysis column "Aminex HPX-42A" (300 x 7.8 mm, Bio RAD). The measurement conditions were ultrapure water as the mobile phase, with a flow rate of 0.5 mL / min, and a column temperature of 80°C. The sugars used were D(-) fructose, D(+) glucose, maltose monohydrate, and maltotriose, and the peaks corresponding to the reagents were identified as fructose, glucose, maltose, and maltotriose, respectively. Due to the nature of this analytical method, branched-chain sugars were not separated. Therefore, the analytical value for maltose is the total amount of maltose, isomaltose, trehalose, kojibiose, and nigerose, and the analytical value for maltotriose is the total amount of maltotriose, isomaltotriose, and panose. The sum of the measured sugar concentrations was taken as the total sugar concentration.

[0026] (bitterness value) The bitterness value was measured according to the method described in BCOJ Beer Analysis Methods, 8.15 (2004), edited by the Brewers Association of Japan.

[0027] (Lactic acid concentration, acetic acid concentration, pyruvic acid concentration, malic acid concentration and succinic acid concentration) Lactic acid and acetic acid concentrations were measured according to the method specified in "8.24.2 Organic Acids" of "BCOJ Beer Analysis Methods (2013 revised edition)" (edited by the Brewers Association International Technical Committee (Analysis Committee)).

[0028] (chromaticity) The color was measured according to the Analytica-EBC standard method of the EBC (European Brewery Convention).

[0029] (sensory evaluation) Each sample was subjected to a sensory evaluation. The sensory evaluation was conducted by five trained panelists specializing in beer, who scored the "strength of sharp taste" and "strength of astringency" according to the following criteria. For "strength of sharp taste," sample 1 was given a score of 1 and sample 5 a score of 4, and the scoring criteria were standardized among the panelists. For "strength of astringency," sample 5 was given a score of 1 and sample 1 a score of 4, and the scoring criteria were standardized among the panelists. The average scores of each panelist were calculated, and these were used as the results of the sensory evaluation. The results are shown in Tables 1 and 2. Standard (strength of sharp taste): 1: The sharp taste is weak 2: The sharp taste is a little weak 3: Sharp taste is somewhat strong 4: Sharp taste is strong Standard (strength of astringent taste): 1: The astringent taste is weak 2: The astringent taste is slightly weak 3: The astringent taste is somewhat strong 4: Strong astringent taste

[0030] [Table 1]

[0031] [Table 2]

Claims

1. A fermented alcoholic beverage having a trisaccharide concentration / total sugar concentration of 0.15 to 0.8 and a bitterness value of 4 BU or more.

2. The fermented alcoholic beverage according to claim 1, wherein the mono- to trisaccharide concentration / total sugar concentration is 0.5 to 0.

9.

3. The fermented alcoholic beverage according to claim 1, wherein the lactic acid concentration is 100 to 500 ppm.

4. The fermented alcoholic beverage according to claim 1, wherein the acetic acid concentration is 100 to 500 ppm.

5. The fermented alcoholic beverage according to claim 1, which contains a yeast fermentation liquid.

6. 2. The fermented alcoholic beverage according to claim 1, having a color of 5° EBC or less.

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