Beer-taste beverage and method for producing same

Abstract

To provide a new style beer-taste beverage which is rich in alcohol concentration and flavor by fermentation, although an authentic extract which has not been conventionally used is similar to a general Pilsner-style beer.SOLUTION: A beer-taste beverage comprising a malt fermented product, wherein the real extract concentration is 6.0 wt% or less, the alcohol concentration is 10.0 wt% or more, and the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate is 40.0 mg / L or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beer-taste beverage and a method for producing the same. [Background technology]

[0002] Compared to general beer-flavored beverages, the beer-flavored beverage concentrate has a reduced water content. This type of concentrated beer drink is mixed with water (carbonated water) when drinking. By combining these ingredients, it is expected that the drink will be diluted to the same extent as a typical beer-flavored beverage. This allows us to reduce the weight and volume compared to conventional beer-flavored beverages, This will enable reductions in storage and transportation costs and environmental impact.

[0003] The manufacturing method for beer-flavored beverage concentrate is to brew wort with a higher extract concentration than usual. High-concentration brewing by fermentation, adding and mixing flavorings and alcohol, freeze concentration, membrane separation, etc. One method is to remove some of the water from beer-flavored beverages by [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-253197 [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-029891 [Patent Document 3] International Publication No. 2018 / 237015 [Patent Document 4] Special Publication No. 2020-517282

[0005] By the way, beer-flavored beverage concentrate is a beverage that can be enjoyed as is or as a general beer-flavored beverage. It is also expected that it will be diluted to a higher concentration and consumed. There is a demand for new beer-flavored beverages with a good sensory balance. Summary of the Invention [Problem to be solved by the invention]

[0006] Therefore, the object of the present invention is to provide a pilsner-style beer with a true extract of the same level as that of a typical pilsner-style beer. Despite its low alcohol content, it has a rich aroma due to its high alcohol content and fermentation. The aim is to provide a beer-flavored beverage. [Means for solving the problem]

[0007] As a result of extensive research aimed at solving the above problems, the present inventors have discovered that beer-flavored beverages contain True extract, alcohol concentration, various esters (ethyl acetate, isoamyl acetate, caprylic / capric triglyceride) an ester selected from the group consisting of ethyl acetate, ethyl caprylate, and phenylethyl acetate; By adjusting the content of esters to the specified level, it is possible to provide the desired fermented beer-flavored beverage. The present invention was completed based on the discovery that

[0008] That is, one embodiment of the present invention is [1] A beer-flavored beverage containing a fermented malt product, The true extract concentration is 6.0% by weight or less, The alcohol concentration is 10.0% by weight or more, Ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenyl acetate The total concentration of esters selected from the group consisting of methyl, methyl, ethyl, methyl ... A beer-flavored beverage. is. The present invention also includes the following specific embodiments. [2] The beer-flavored beverage according to [1] above, having a degree of true fermentation of 75% or more. [3] The beer according to [1] or [2] above, wherein the ethyl acetate concentration is 30.0 mg / L or more. Taste drink. [4] From isobutyl alcohol, isoamyl alcohol, and phenylethyl alcohol The total concentration of higher alcohols selected from the group consisting of 200.0 mg / L or more and 350.0 mg / L or more The beer-taste beverage according to any one of [1] to [3] above, wherein the β-glucan content is 0.05 mg / L or less. [5] The ratio of the total concentration of the esters to the total concentration of the higher alcohols is 25.0 % or more. [6] The beer-taste beverage according to any one of [1] to [5] above, which is a concentrate of fermented malt. Fee. [7] Phosphate, citrate, pyruvate, malate, succinate, lactic acid, acetic acid, and pyroglutarate The ratio of the concentration of malic acid to the total concentration of an acid selected from the group consisting of malic acid and lactic acid is 14.0% or more. The beer-taste beverage according to any one of [1] to [6] above. [8] Any of the above [1] to [7], in which the ratio of zinc concentration to the true extract concentration is 8.0 or more. A beer-flavored beverage as described above. [9] The concentration of iso-α-acids is less than 60.0 mg / L, as described in any one of [1] to [8] above. A beer-flavored beverage.

[10] The true extract concentration is 1.5% by weight or less, The alcohol concentration is 2.5% by weight or more, Ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and ethyl phenyl acetate The total concentration of esters selected from the group consisting of is 10.0 mg / L or more The malt fermented product is Characterized by including a step of concentrating, the beer Taste beverage manufacturing method according to any one of the above [1] to [9].

[11] The manufacturing method according to the above

[10] , including concentrating the malt fermented product by 2 times or more.

Effect of the Invention

[0009] The beer taste beverage of a preferred embodiment of the present invention has a genuine extract similar to that of a typical pilsner style beer, yet provides a new style of beer taste beverage with rich alcohol concentration and fermentation aroma that is unprecedented. Also, the beer taste beverage of a preferred embodiment of the present invention further has a refreshing and light drinking mouthfeel.

Mode for Carrying Out the Invention

[0010] In this specification, unless otherwise specified, "X to Y (X and Y are real numbers satisfying X < Y)" means a numerical range of "X or more and Y or less". In this specification, "beer taste beverage" refers to the alcohol content, the use of malt has In this specification, unless otherwise specified, "X to Y (where X and Y are real numbers such that X < Y)" means the numerical range of "X or more and Y or less".

[0011] Beer-flavored beverages In this specification, "beer taste beverage" means a beverage with an alcohol content and the use of malt ​It has the aroma and flavor of beer, regardless of whether or not it contains hops or whether or not it has undergone a fermentation process with yeast. In addition, in this specification, "having the flavor of beer" means that the product name and labeling Regardless of the flavor, it means a taste that is reminiscent of beer. It has the same or similar flavor, taste and texture, and provides high thirst quenching and drinkability. It refers to a sparkling beverage that has a pleasant flavor (the ability to drink multiple cups without getting bored). Beer, happoshu, and other sparkling alcoholic beverages (including happoshu containing barley-based hops) listed in Article 3, Paragraph 3 of the Liquor Tax Law This includes so-called new genre beverages that incorporate spirits.

[0012] In this specification, beer-taste beverages include alcohol-containing beverages. The beer-flavored beverages mentioned in the book include beer, happoshu, and fermented beer. This includes liqueurs obtained by mixing beverages manufactured using this method with alcohol-containing distilled liquids. The beverage may include a combination of these.

[0013] In this specification, the term "beer-flavored beverage" refers to a beverage containing ingredients found in general beer-flavored beverages. It contains a higher concentration of these compounds than regular beer-flavored beverages, so before drinking, It is intended to be diluted and consumed by mixing with water, carbonated water, or other liquid beverages. It may be prepared as a drink without dilution. That's fine.

[0014] In this specification, the term "fermented malt product" refers to a malt used to produce a beer-flavored beverage. It is a fermented product derived from raw materials, and is mainly obtained by fermenting the raw material malt. "Malt fermented product" includes, for example, common beer. The raw materials may contain raw materials other than malt, and may further contain auxiliary raw materials. In addition, the finished beer-taste beverage in this specification may contain a portion of the fermented malt or The fermentation method for obtaining the fermented malt product is not particularly limited, and a single fermentation method is also included. It may be a single-stage fermentation, multiple-stage fermentation, or multiple-parallel fermentation, but the traditional Similar to beer production, the saccharification process breaks down starch contained in raw materials such as malt into 1 to 3 sugars. and the fermentation process of producing alcohol from sugar using yeast. Preferably, it is yeast.

[0015] In this specification, the term "genuine extract" refers to the extract that is dissolved in a beer-flavored beverage. The beverage is gently heated (after filtering out any insoluble matter such as yeast or protein coagulation) When all the water, alcohol, carbon dioxide, and other volatile components have evaporated, The concentration of the true extract is determined by the following formula: The true extract content in a beer-flavored beverage is expressed in "% by weight." Regarding the true extract, "%" in the specification means "% by weight." Alternatively, it can be expressed as "%Plato" or simply "Plato" which is synonymous with "weight %". In addition, in this specification, the true extract is the extract obtained by the revised BCOJ beer analysis method (Public Interest Foundation Act). Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2013 Measurements can be made based on 8.4.1 described in the revised version.

[0016] In this specification, the term "true fermentation degree (V)" refers to the ratio of the original wort extract (P) to the original wort extract (P). The difference between the extract and the genuine extract (E) is expressed as a percentage (%) by the following formula: V(%) = (PE) / P × 100 Generally, the higher the degree of true fermentation, the more malt remaining in the final beverage. The amount of soluble solids in the beer decreases, so the beer tends to have a less satisfying taste. The degree of brewing is based on the revised BCOJ beer analysis method (published by the Brewery Association of Japan, a public interest incorporated foundation, and published by the International Breweries Association of Japan). Measured based on 8.5. in the Technical Committee (Analysis Committee), revised and expanded in 2013. The raw wort extract (P) can also be calculated based on the same analysis method. can be measured from the alcohol concentration and true extract concentration of beer-flavored beverages. In this specification, the unit of the original wort extract is "% by weight," and "%" is synonymous with "% by weight." It can also be written as "Plato" or simply "Plato".

[0017] In this specification, "rich in alcohol concentration and aroma due to fermentation" refers to the aroma that is produced during fermentation. The flavor and aroma imparted by the alcohol, esters, higher alcohols, and / or acids that are produced While maintaining a good balance of flavors, the strength of the flavor and aroma resulting from these is comparable to that of ordinary beer. This means that the overall alcohol and stearate levels are higher than those of other flavored beverages. esters, higher alcohols, and / or acids are raw materials used in the production of beer-flavored beverages. It may be produced by fermenting ingredients, or may be added separately from the ingredients during the manufacturing process. That's fine too.

[0018] In this specification, "light to drink" means that the flavor is light and not heavy. This means that the frequency and amount of drinking per hour tend to be high. Light beer-flavored beverages can also be described as beer-flavored beverages that are "light to drink." do.

[0019] In this specification, "flavor vividness" refers to a flavor characteristic that is distinct and easily perceived. Also, "having a vivid flavor" means "having a distinct flavor (or It can also be described as "a sake with a distinctive aroma and flavor."

[0020] The beer-taste beverage of this embodiment contains a "true extract." The concentration of true extract in fermented beer-flavored beverages in this state is similar to that of a typical pilsner. From the viewpoint of making it comparable to a style beer, it is preferably 6.0% by weight or less, and more preferably 6.0% by weight or less. Preferably, it is 2.0% by weight or more and 6.0% by weight or less, and more preferably 2.5% by weight or less. If it is less than 2.0% by weight, it will be difficult to achieve the same results as a typical pilsner. Because it contains less true extract than a style beer, it is less satisfying to drink, and 6.0 weight Anything above 100% will have too much true extract compared to a typical Pilsner-style beer, making it difficult to drink. Visibility is impaired.

[0021] The true fermentation degree of the beer-taste beverage in this embodiment is determined by the drinking response and taste. From the viewpoint of lightness, it is preferably 75% or more, and more preferably 80% or more and 95% More preferably, it is 85% or more and 95% or less. This tends to result in a lot of residual extract, making it less drinkable. If it is more than 95%, The residual extract tends to be low and the drinkability tends to be poor, so it is difficult to achieve the desired beer taste. It becomes difficult to earn money.

[0022] The beer-taste beverage of this embodiment contains "alcohol." "Ethanol" refers to ethyl alcohol, the main component of alcohol, and refers to alcohol other than ethyl alcohol. This does not include alcohols such as "higher alcohols" (for example, "higher alcohols" as described later). The alcohol concentration of the beer-flavored beverages can be adjusted as needed to suit the consumer's preferences. For example, the alcohol content can be 10% by weight or more and 20% by weight or less. If the alcohol content is 20% or more, it falls outside the definition of "beer" as defined in Article 3, Paragraph 3 of the Liquor Tax Act. It is preferable to set it to less than % by weight.

[0023] Furthermore, the beer-taste beverage of this embodiment contains lactic acid bacteria, which are produced during the fermentation process of the raw materials. Higher alcohols include isobutyl alcohol, isoamyl alcohol, and phenyl These higher alcohols include those selected from the group consisting of ethyl alcohol. Alcohols contribute to the richness of the aroma and the smoothness of the drink. alcohols, such as propanol, butanol, amyl alcohol, pentanol, hexanol ethanol, 1-octen-3-ol, decanol, phenylethanol, methionol, etc. may be included.

[0024] The isobutyl alcohol and isoamyl alcohol in the beer-taste beverage of this embodiment A mixture of higher alcohols selected from the group consisting of ethanol, ethanol, and phenylethyl alcohol. The total content is 200.0mg / L or more, from the viewpoint of richness of aroma and lightness of taste. Preferably, it is 50.0 mg / L or less, and more preferably, it is 250.0 mg / L or more. The fragrance intensity is 350.0 mg / L or less. If the concentration is less than 200.0 mg / L, If it is more than 350.0 mg / L, the flavor will be heavier than the esters described below. This makes it difficult to obtain the desired beer-flavored beverage.

[0025] The beer-taste beverage of this embodiment contains "esters." Esters include ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and and phenylethyl acetate. In addition, other esters other than those mentioned above, e.g. For example, methyl formate, ethyl formate, butyl formate (isobutyl formate, etc.), methyl acetate, propanol, etc. Propyl (n-propyl acetate, etc.), butyl acetate (n-butyl acetate, isobutyl acetate, 2-methyl-2-propanol -butyl acetate, etc.), hexyl acetate (n-hexyl acetate, etc.), heptyl acetate (n-heptyl acetate, etc.) etc.), octyl acetate (n-octyl acetate etc.), ethyl propionate, amyl propionate (isoamyl propionate, etc.), ethyl butanoate, ethyl isobutyrate, ethyl 2-methylbutyrate ethyl heptanoate, amyl hexanoate (isoamyl hexanoate, etc.), octanoic acid ethyl nonanoate, ethyl decanoate, amyl decanoate (decanoic acid ethyl ester), isoamyl laurate, ethyl dodecanoate, ethyl myristate, Ethyl tradecanoate, ethyl lactate, etc. may also be included.

[0026] The beer-taste beverage of this embodiment contains ethyl acetate, isoamyl acetate, capron, an ester selected from the group consisting of ethyl acetate, ethyl caprylate, and phenylethyl acetate; The total content of terpenes should be 40.0 mg / L or more from the viewpoint of richness of aroma. and more preferably, 50.0 mg / L or more and 100.0 mg / L or less. More preferably, it is 60.0 mg / L or more and 100.0 mg / L or less. If it is less than mg / L, the fragrance intensity tends to be weaker.

[0027] The content of ethyl acetate in the beer-taste beverage of this embodiment is determined based on the amount of the aroma and the amount of the flavor. From the viewpoint of the abundance of phytoplankton, it is preferable that the phytoplankton content is 30.0 mg / L or more, and more preferably 4 It is 0.0 mg / L or more and 90.0 mg / L or less, and more preferably 50.0 mg / L or less. The upper limit is 80.0 mg / L. If the concentration is less than 30.0 mg / L, the fragrance intensity will be tends to be weaker.

[0028] The isobutyl alcohol and isoamyl alcohol in the beer-taste beverage of this embodiment The higher alcohol selected from the group consisting of cholesterol and phenylethyl alcohol. The total concentration of ethyl acetate, isoamyl acetate, ethyl caproate, and ethyl caprylate the ratio of the total concentration of the esters selected from the group consisting of phenylethyl acetate, phenylethyl acetate, and phenylethyl acetate; From the viewpoint of richness of aroma and lightness of taste, it is preferable that the content of the alcohol is 25.0% or more. More preferably, it is 25.0% or more and 40.0% or less, and even more preferably 25.0 % or more and 35.0% or less. If it is less than 25.0%, the flavor will be heavy and If it is more than 0.0%, the flavor balance tends to be impaired.

[0029] The beer-taste beverage of this embodiment contains phosphoric acid, citric acid, pyruvic acid, phosphorus The acid is selected from the group consisting of lactic acid, succinic acid, acetic acid, and pyroglutamic acid. In addition, salts of these and / or other acids, e.g., gluconic acid, tartaric acid phytic acid, glucono-delta-lactone or salts thereof may be included. By including a certain amount of such acid, the drink can be made lighter to drink. Phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, and lactic acid in beer-flavored beverages , acetic acid, and pyroglutamic acid. The acid concentration ratio is preferably 14.0% or more from the viewpoint of lightness of drinking. More preferably, it is 14.0% or more and 30.0% or less, and even more preferably, it is 15.0% or more. The upper limit is 25.0%. If it is more than 30.0%, there is a concern that the balance of the acidity may be lost. be.

[0030] The beer-taste beverage of this embodiment contains zinc and / or a salt thereof. Zinc and / or its salts are added during the manufacturing process to promote fermentation. In the beer-taste beverage of this embodiment, zinc or and / or its salts may be added and may remain in the final beer-taste beverage. The inventors of the present invention have conducted research and found that the presence of a certain amount of zinc in a beer-flavored beverage It was found that by adding the above, the flavor characteristics of the beer-flavored beverage can be accentuated. Although the zinc is consumed by yeast, the zinc in the beer-taste beverage of this embodiment The amount of zinc present (residual amount) varies depending on the progress of fermentation, but for example, it is 30 μg / L or more. When diluted immediately before consumption, the concentration is, for example, 7.5 μg / L or less. The ratio of zinc concentration to the true extract concentration in beer-flavored beverages is From the viewpoint of making the characteristics more prominent, it is preferable that the value is 8.0 or more, and more preferably, 8.0 or more. It is preferably from 8.0 to 15.0, and more preferably from 8.0 to 15.0. If the amount is more than this, there is a concern that the flavor balance may be disrupted due to the taste of zinc.

[0031] The beer-taste beverage of this embodiment contains a sugar content of glucose and fructose. It contains sugars selected from the group consisting of: Therefore, in order to accentuate the taste of alcohol, the concentration of these sugars, which have a relatively high sweetness, is Specifically, it is preferable to suppress the amount of glucose selected from the group consisting of glucose and fructose. The total concentration of the selected sugars is preferably less than 5.0 g / 100 mL, and more preferably less than 2.0 g / 100 mL. It is more preferable to set it to 100 mL or less, and even more preferable to set it to 1.0 g / 100 mL or less. Preferred.

[0032] The beer-taste beverage of this embodiment contains iso-α acids. The concentration of iso-α-acids in flavored beverages is about 15.0 mg / L to 30.0 mg / L. For example, if this is concentrated four times, it will be 60.0mg / L to 120.0mg / L. As a flavoring agent, the bitterness tends to be too strong. In this case, from the viewpoint of bitterness, it is preferable that the concentration of iso-α-acids is less than 60.0 mg / L. It is preferable to keep it at 50.0 mg / L or less, and more preferable to keep it at 40.0 mg / L or less. It is more preferable that:

[0033] The beer-taste beverage of this embodiment may contain any of the following ingredients as needed, provided that the effects of the invention are not impaired. Depending on the circumstances, one or more additives may be further included in addition to the above components. For example, Flavoring, acidulant, sweetener, bittering agent, antioxidant, pH adjuster, coloring agent, foam former, fermentation promoter Agents, yeast extract, protein substances such as peptide-containing substances, seasonings such as amino acids, dietary fiber , carbon dioxide, various nutritional components, etc.

[0034] Beer-flavored beverage manufacturing method The method for producing a beer-taste beverage in this embodiment is a method for producing a beer-taste beverage using the beer disclosed in this specification. As long as the final content of each component in the beverage falls within the above-mentioned range, it can be produced by any of various known production methods. Furthermore, the method for producing a beer-taste beverage according to this embodiment includes the steps of: The manufacturing process may include a step of adding one or more of the above components. In this case, the beer-taste beverage is produced in a manner that the true extract concentration is 6.0% by weight or less. , alcohol concentration is 10.0% by weight or more, ethyl acetate, isoamyl acetate, capron an ester selected from the group consisting of ethyl acetate, ethyl caprylate, and phenylethyl acetate; The method includes a step of preparing the malt fermentation product so that the total concentration of esters is 40.0 mg / L or more. In the method for producing a beer-taste beverage according to this embodiment, the preparation step includes , and a method for preparing a concentrated beer-flavored beverage that is stronger than a regular beer-flavored beverage. For example, a process for concentrating fermented malt, or a process for fermenting wort with a higher extract concentration than usual. and a step of adding and mixing a flavoring agent, alcohol, etc. The concentration process can be carried out by freezing, by using a forward osmosis membrane (FO membrane) or a reverse osmosis membrane (RO membrane). A method of removing some of the water from a beer-flavored beverage by membrane separation using a membrane, etc. In the method for producing a beer-taste beverage according to this embodiment, The process may include one or more of the various processes described above.

[0035] Preferably, in the method for producing a beer-taste beverage of this embodiment, the concentration of the genuine extract is The alcohol concentration is 2.5% by weight or more, and ethyl acetate, vinegar isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate A malt fermentation product having a total concentration of esters selected from the group consisting of 10.0 mg / L or more is concentrated. By undergoing these steps, the beer-taste beverage of this embodiment can be produced. The true extract concentration, alcohol concentration, and various esters (ethyl acetate, isoamyl acetate) in the ingredients ethyl caproate, ethyl caprylate, and phenylethyl acetate. It is now possible to adjust the content of selected esters to a desired level, achieving the desired beer taste. We can provide complimentary drinks.

[0036] In the above concentration step, there is no particular limitation on the concentration ratio, but it is preferably 2 times or more. Preferably, it is 3 times or more and 10 times or less, and more preferably, it is 4 times or more and 8 times or less. For example, concentrating it to four times or more is the same as malt beer, which is a common type of beer. This is an example of concentrating the fermented product, but the above-mentioned components of the malt fermented product are finally concentrated within the above-mentioned ranges. As long as it is within the range of 100% by mass, there are no particular limitations on the target malt fermentation product to be concentrated, the concentration ratio, or the concentration method.

[0037] In the method for producing a beer-taste beverage according to this embodiment, prior to the concentration step, for example, The usual processes include heating and mashing raw materials including malt, boiling wort, fermentation, and filtration. The brewing process may include:

[0038] In this specification, the term "process" does not only refer to an independent process, but also to a process that is connected with other processes. Even if there is no clear distinction, the process is not included in this term as long as the intended purpose of the process is achieved. can be.

[0039] The following describes specific embodiments of the present invention, but the present invention is not limited to these embodiments. I can't. [Example]

[0040] [Analytical values ​​for beer-flavored beverages] Alcohol, true extract, raw wort extract, true fermentation degree, esters, and high-grade alcohol are listed in the table. Alcoholic beverages are analyzed according to the revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, a public interest incorporated foundation, The analysis was based on the International Technical Committee on Construction Associations (Analysis Committee), revised and expanded in 2013. . Alcohol: Hydrometer method (see revised BCOJ Beer Analysis Method 8.3.1) True extract: Pycnometer method (see revised BCOJ Beer Analysis Method 8.4.1) Original wort extract: calculated from the measured alcohol and true extract (revised BCOJ Beer Analysis) (see Law 8.5) - True fermentation: Calculated from the measured alcohol and true extract (revised BCOJ beer analysis method) See 8.5) Esters and higher alcohols: Inject into a headspace gas chromatograph with FID. (Refer to revised BCOJ Beer Analysis Method 8.22)

[0041] The acids in the table were analyzed using high performance liquid chromatography under the following conditions: The resulting acids were analyzed. <device> Shimadzu Corporation Prominence High-Performance Liquid Chromatography Organic Acid Analysis System <Separation conditions> Separation method: ion exclusion chromatography Column: Shim-pack SCR-102H (300mm L x 8mm I.D.), two connected in series Mobile phase: 5mmol / L p-toluenesulfonic acid aqueous solution Flow rate: 0.8mL / min Temperature: 40℃ <Detection conditions> Detection method: Post-column pH buffered electrical conductivity detection Reagent: 20 mmol / L containing 5 mmol / L p-toluenesulfonic acid and 100 μmol / L EDTA L Bis-tris aqueous solution Flow rate: 0.8mL / min

[0042] Regarding zinc, ICP-MS was used to analyze the zinc contained in the beverage using the following analytical method. analyzed. <device> Agilent ICP-MS7800 <Sample introduction conditions> RF output: 1550W Carrier gas: 0.99 L / min Dilution gas: 0.00L / min Sampling depth: 10 mm <Measurement element> The number in parentheses indicates the mass number. K: Potassium (39) Ca: Calcium (40) Co: Cobalt (59) Na: Sodium (23) Ni: Nickel (60) Al: Aluminum (27) Mg: Magnesium (24) Zn: Zinc (66) Cu: Copper (63) Fe: Iron (56) <Internal standard / mixed standard solution> Internal standard (IS): Yttrium 250 ppb (nitric acid concentration 1%) Mixed standard solution A: 200ppb(Cu,Fe,Zn,Mn / Co,Ni,Al) Mixed standard solution B: 100ppm(Ca,Na,Mg) Mixed standard solution C: 100ppm(K) Note that "ppm" means "ppm by mass" and "ppb" means "ppb by mass." <Measurement flow> -Weight the disposable tube before adjustment. Wash the disposable tubes using a 2% nitric acid solution. Add 2 mL of ultrapure water (Milli-Q®) to the disposable tube for the calibration curve. do. Add 1 mL of sample (100 μL for K) to the disposable sample tube. . Add each mixed standard solution for the calibration curve to the disposable tubes listed above according to the table below. TIFF2026034850000001.tif43150·Add 250μL of 2-propanol to each of the above disposable tubes. Add ultrapure water (Milli-Q trademark) to make up to 8 mL. Add 100 μL of nitric acid 1.38 ultra pure grade. Add ultrapure water (Milli-Q®) to make up to 10 mL and mix until homogenized. . Measure the weight of the disposable tube after adjustment. Inject the sample into the ICP / MS. <analysis> The weight of the disposable tube before adjustment was subtracted from the weight of the disposable tube after adjustment. Using these values, each element is quantified by conversion from the calibration curve and sample concentration.

[0043] Test I Commercially available beer with a true extract concentration of 1.5% Plato or less and an alcohol concentration of 2. 0.5% by weight or more of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate and phenylethyl acetate, and the total concentration of esters selected from the group consisting of phenylethyl acetate is 10.0 Select a pilsner-style beer with an ethyl acetate concentration of 7.5 mg / L or higher. The beer-taste beverages of Examples 1 to 6 shown in Table 1 were obtained by RO membrane concentration (4-fold concentration). As a comparative example, a beer-flavored beverage having a similar concentration of genuine extract to the beer-flavored beverages of Examples 1 to 6 was also prepared. A commercially available pilsner-style beer with a saturation of 3.0-5.0% Plato was prepared. In Table 1, "wt%" means "% by weight."

[0044] [Table 1]

[0045] The results in Table 1 show that the beer-taste beverages of Examples 1 to 6 were significantly higher than the general beer beverages of Comparative Examples 1 to 5. Although the concentration of the genuine extract is the same or lower than that of the alcohol It can be seen that the oil contains several times higher concentrations of alcohols, esters, and higher alcohols. Although the concentration of genuine extract is the same as or lower than that of general beer-flavored beverages, Regardless of its alcohol content and fermentation aroma, it is a completely different product that has never existed before. It is a new style of beer-flavored beverage.

[0046] [Sensory evaluation test] In this specification, the sensory evaluation test is based on the "Revised 2nd Edition BCOJ Sensory Evaluation Method (Public Interest Incorporated Foundation) Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2018) 11. This was done based on the "ranking method." In order to compare the lightness of the beer-taste beverages of Examples 1 to 6, a ranking method was used. The sensory evaluation test was conducted by eight trained panelists. The evaluation was carried out according to the following procedure. The panelists conducted preliminary discussions and tests to confirm the definition of lightness. . The samples were poured into odorless colored glasses (250 mL) in 70 mL portions and presented at 4°C. The samples were presented simultaneously in random order and panelists swallowed and rated the samples. The panelists ranked the sample with the lightest taste as 1, the next lightest as 2, and so on. Rankings were similarly assigned to the top and below. Note that it was prohibited to assign the same ranking. From the panelists' responses, the rank sum for each sample was calculated, and the Friedman test and multiple comparison test were performed. The results were analyzed using the Friedman method.

[0047] As a result, Friedman's statistic F is the upper bound of the α boundary of the χ2 distribution with k-1 degrees of freedom. Since the results exceeded the 1% significance level, it was estimated that there was a difference between the samples (k: number of samples = 6). Furthermore, the least significant difference (LSD) between the rank sum sets was calculated, and the difference between the two rank sums was calculated. Comparison was made to confirm whether there was a significant difference.

[0048] As a result of the evaluation test, the ranking (from left to right) of the drinks with the lightest mouthfeel is as follows: Table 2 shows the results of confirming significant differences. Example 6 Example 4 Example 5 Example 3 Example 1 Example 2

[0049] [Table 2]

[0050] From the test results, the concentration of higher alcohols is relatively low, It is assumed that beer with a higher ratio of esters to beta-lactams tends to be rated as lighter to drink. was done.

[0051] Therefore, a sample in which higher alcohols were added to the beer-flavored beverage of Example 4 was prepared. The sensory evaluation test was carried out again (Table 3: Examples 4, 7 to 10). In the above, "wt%" means "weight %".

[0052] [Table 3]

[0053] In addition to the light taste, the aroma of high-grade alcohol (added high-grade alcohol) The strength of the scent of any of the chocols was ranked. From the panelists' responses, the rank sum for each sample was calculated, and the Friedman test and multiple comparison test were performed. The results were analyzed using the Friedman method.

[0054] As a result, for the lightness of the mouthfeel, Friedman's statistic F was 0.01 with k-1 degrees of freedom. Since the upper limit of the α boundary value of the χ2 distribution was exceeded, it was estimated that there was a difference between the samples at a significance level of 1%. (k: number of samples = 5). Furthermore, the least significant difference (LSD) between the rank sum sets was calculated. The difference between the two rank sums was calculated and compared to confirm whether there was a significant difference. On the other hand, for the intensity of higher alcohol-like aroma, Friedman's statistic F was Since this was smaller than the α boundary value of the χ2 distribution of the degree of freedom k-1, no significant difference was observed between the samples. It was.

[0055] As a result of the evaluation test, the ranking (from left to right) of the drinks with the lightest mouthfeel is as follows: It was given. Example 4 Example 7 Example 10 Example 9 Example 8 Table 4 shows the results of confirming significant differences.

[0056] [Table 4]

[0057] The results of this test show that the concentration of higher alcohols and the effect of higher alcohols on the skin Even if the ratio of the concentration of the fragrances is increased, the strength of the fragrance is not so strong, but compared to Example 4, It was found that the lightness of the drink tends to be lower. (Note that Examples 7 to 10 are alcohol-based drinks.) It is a beer-flavored beverage with a rich alcohol concentration and aroma due to fermentation. That is, in the beer-taste beverage of the present invention, the concentration of higher alcohols (isobutyl from the group consisting of phenyl alcohol, isoamyl alcohol, and phenylethyl alcohol The total concentration of selected higher alcohols is preferably 200.0 to 350.0 mg / L. The concentration of esters relative to the concentration of higher alcohols (ethyl acetate, isopropyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate It can be seen that the ratio of the total concentration of the selected esters is preferably 25.0% or more.

[0058] Test II Next, in order to further lighten the drinking experience of the beer-taste beverage of the present invention, The effect of adding an acid was confirmed. A sample containing an acid selected from the group consisting of malic acid, succinic acid, and lactic acid is prepared. A sensory evaluation test was conducted (Table 5: Examples 4, 11 to 15). " means "% by weight".

[0059] [Table 5]

[0060] In addition to the lightness of the drink, the acidic aroma (the aroma of any of the added acids) The strength was ranked. From the panelists' responses, the rank sum for each sample was calculated, and the Friedman test and multiple comparison test were performed. The results were analyzed using the Friedman method.

[0061] As a result, for the lightness of the mouthfeel, Friedman's statistic F was 0.01 with k-1 degrees of freedom. Since the upper limit of the α boundary value of the χ2 distribution was exceeded, it was estimated that there was a difference between the samples at a significance level of 1%. (k: number of samples = 6). Furthermore, the least significant difference (LSD) between the rank sum sets was calculated. The difference between the two rank sums was calculated and compared to confirm whether there was a significant difference. On the other hand, for the intensity of the sour aroma, the Friedman statistic F was Since this was smaller than the α boundary value of the chi-square distribution, no significant differences were observed between the samples.

[0062] As a result of the evaluation test, the ranking (from left to right) of the drinks with the lightest mouthfeel is as follows: It was given. Example 13 (Malic acid) Example 15 (Lactic acid) Example 12 (Citric acid) Example 4 Example 14 (Succinic Acid) Table 6 shows the results of confirming significant differences.

[0063] [Table 6]

[0064] From the test results, it can be seen that increasing the acid concentration does not significantly increase the strength of the aroma, but It has been found that by increasing the concentration of acetic acid and lactic acid, the drink can be made even lighter. It was.

[0065] Next, samples were prepared by adding malic acid to the beer-flavored beverages of Examples 3, 4, and 6. The sensory evaluation test was then conducted again to confirm the effect (Table 7: Examples 3, 4, 6, 1 6 to 24). Here, Examples 4, 16 to 18, Examples 3, 19 to 21, and Examples 6 and 22 Ranking was done every 24. In Table 7, "wt%" means "% by weight."

[0066] [Table 7]

[0067] From the panelists' responses, the rank sum for each sample was calculated, and the Friedman test and multiple comparison test were performed. The results were analyzed using the Friedman method. As a result, in all evaluation tests, Friedman's statistic F was Since this exceeded the upper limit of the α boundary value of the χ2 distribution, there was a difference between the samples at a significance level of 1%. (k: number of samples = 4). Furthermore, the least significant difference (LSD) between the rank sum sets was calculated. The difference between the two rank sums was calculated and compared to confirm whether there was a significant difference.

[0068] As a result of the evaluation test, the ranking (from left to right) of the drinks with the lightest mouthfeel is as follows: In addition, items not connected by a common underline are considered to have a difference at a significance level of 5%. It was determined. Example 18 Example 17 Example 16 Example 4 Example 21 Example 20 Example 19 Example 3 Example 23 Example 24 Example 22 Example 6

[0069] From the test results, acids (phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, malic acid concentration relative to the total concentration of the acid selected from the group consisting of acetic acid and pyroglutamic acid It was found that by increasing the ratio to 14.0% or more, a significant difference was made in the lightness of the drink. That is, in the beer-taste beverage of the present invention, the amount of the acid in the beer relative to the total concentration of the acids was The ratio of carboxylic acid concentration is preferably 14.0% or more, which makes the drink even lighter. I understand.

[0070] Test III Next, the effect of adding inorganic components was investigated to improve the flavor of the beer-taste beverage of the present invention. A test was conducted to confirm this, and the sensory effect of adding zinc was found. We prepared samples of beer-flavored beverages (4, 6) with zinc added and conducted a sensory evaluation test. (Table 8: Examples 3, 4, 6, 25 to 33). For each of Examples 3, 28 to 30 and Examples 6, 31 to 33, the clarity of flavor (the flavor characteristics are not blurred, In Table 8, "wt%" means "weight" It means "volume %".

[0071] [Table 8]

[0072] From the panelists' responses, the rank sum for each sample was calculated, and the Friedman test and multiple comparison test were performed. The results were analyzed using the Friedman method. As a result, in all evaluation tests, Friedman's statistic F was Since the upper limit of the α boundary value of the χ2 distribution was exceeded, there was a difference between the samples at a significance level of 5%. (k: number of samples = 4). Furthermore, the least significant difference (LSD) between the rank sum sets was calculated. The difference between the two rank sums was calculated and compared to confirm whether there was a significant difference.

[0073] As a result of the evaluation test, the order of flavor (from left to right) is as follows: In addition, items not connected by a common underline are considered to have a difference at a significance level of 5%. It was determined. Example 26 Example 27 Example 25 Example 4 Example 30 Example 29 Example 28 Example 3 Example 33 Example 32 Example 31 Example 6

[0074] From the test results, by making the ratio of zinc concentration to true extract concentration 8.0 or more, It was found that a significant difference occurred in the clarity of the flavor. In a soluble zinc beverage, the ratio of zinc concentration to true extract concentration is preferably 8.0 or more. We can see that.

Claims

1. A method for producing a beer-taste beverage containing a fermented malt product, comprising: The concentration of the true extract is 1.5% by weight or less, The alcohol concentration is 2.5% by weight or more, A malt fermentation product having a total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate of 10.0 mg / L or more. The true extract concentration is 2.0% by weight or more and 6.0% by weight or less, The alcohol concentration is 10.0% by weight or more and 20% by weight or less, A method for producing a beer-taste beverage, comprising a step of concentrating a beer so that the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate is 40.0 mg / L or more and 100.0 mg / L or less.

2. 2. The method for producing a beer-taste beverage according to claim 1, wherein the concentration is at least 2 times.

3. 2. The method for producing a beer-taste beverage according to claim 1, wherein the beer-taste beverage has a degree of true fermentation of 75% or more.

4. 2. The method for producing a beer-taste beverage according to claim 1, wherein the beer-taste beverage has an ethyl acetate concentration of 30.0 mg / L or more.

5. 2. The method for producing a beer-taste beverage according to claim 1, wherein the beer-taste beverage has a total concentration of higher alcohols selected from the group consisting of isobutyl alcohol, isoamyl alcohol, and phenylethyl alcohol of 200.0 mg / L or more and 350.0 mg / L or less.

6. 6. The method for producing a beer-taste beverage according to claim 5, wherein the ratio of the total concentration of the esters to the total concentration of the higher alcohols in the beer-taste beverage is 25.0% or greater.

7. 2. The method for producing a beer-taste beverage according to claim 1, wherein the ratio of the concentration of malic acid to the total concentration of acids selected from the group consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, acetic acid, and pyroglutamic acid in the beer-taste beverage is 14.0% or higher.

8. 2. The method for producing a beer-taste beverage according to claim 1, wherein the ratio of zinc concentration to true extract concentration in the beer-taste beverage is 8.0 or higher.

9. 2. The method for producing a beer-taste beverage according to claim 1, wherein the beer-taste beverage has an iso-α acid concentration of less than 60.0 mg / L.

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