Beer-flavored fermented alcoholic beverage and process for producing the same

Abstract

To provide a beer-flavored fermented alcoholic beverage having enhanced aftertaste sharpness.SOLUTION: In the beer-flavored fermented alcoholic beverage, the concentration of butyric acid in the beverage is 0.35 mg / L or more.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] With the recent rise in health consciousness, there is a demand for beer-flavored beverages with reduced sugar content. However, beer and beer-like beverages with reduced sugar content often have a weaker flavor, which can lead to problems such as a lack of sharpness due to a lingering unpleasant aftertaste, or a harsh taste in the mouth that can interfere with the smooth flow of the flavor.

[0003] Conventional methods for increasing flavor intensity include increasing the bitterness value (BU) or adding aroma compounds from hops, but increasing the BU disrupts the overall balance of flavor, while adding aroma compounds from hops results in a monotonous impression. Summary of the Invention

[0004] The present inventors have found that the crispness of the aftertaste of a beer-flavored fermented alcoholic beverage can be improved by adjusting the concentration of butyric acid (n-butanoic acid) within a specific range. The present invention is based on this finding.

[0005] Therefore, the present invention provides a beer-flavored fermented alcoholic beverage with an enhanced crisp aftertaste and a method for producing the same.

[0006] The present invention includes the following inventions. (1) A beer-flavored fermented alcoholic beverage having a butyric acid concentration of 0.35 mg / L or more. (2) The beer-flavored fermented alcoholic beverage according to (1), wherein the concentration of butyric acid in the beverage is 0.35 to 2 mg / L. (3) The beer-flavored fermented alcoholic beverage according to (1), wherein the concentration of butyric acid in the beverage is 0.6 to 1 mg / L. (4) A beer-flavored fermented alcoholic beverage according to any one of (1) to (3), in which the sugar concentration in the beverage is 0.5 g / 100 mL or less. (5) The beer-flavored fermented alcoholic beverage according to any one of (1) to (4), wherein the malt content is 50 to 100% by mass. (6) The beer-flavored fermented alcoholic beverage according to any one of (1) to (5), which has an alcohol concentration of more than 2% by volume. (7) A method for producing a beer-flavored fermented alcoholic beverage, in which the concentration of butyric acid in the beverage is adjusted to 0.35 mg / L or more. (8) The method according to (7) above, wherein the carbohydrate concentration in the beverage is adjusted to 0.5 g / 100 mL or less. (9) The method according to (7) or (8) above, wherein the malt usage ratio is 50 to 100% by mass. (10) The method according to any one of (7) to (9), wherein the alcohol concentration in the beverage is adjusted to more than 2% by volume. (11) A method for enhancing the crispness of the aftertaste of a beer-flavored fermented alcoholic beverage, the method comprising adjusting the concentration of butyric acid in the beverage to 0.35 mg / L or more. (12) A method for improving the smooth flow of flavor in a beer-flavored fermented alcoholic beverage, the method comprising adjusting the concentration of butyric acid in the beverage to 0.35 mg / L or more.

[0007] According to the present invention, it is possible to enhance the crispness of the aftertaste in a beer-flavored fermented alcoholic beverage. Furthermore, according to the present invention, it is also possible to improve the smooth flow of flavor in a beer-flavored fermented alcoholic beverage.

[0008] The beer-flavored fermented alcoholic beverage of the present invention has a butyric acid concentration within a predetermined range. Such a beer-flavored fermented beverage can be obtained by adjusting the butyric acid concentration during its production. Specific means for adjusting the butyric acid concentration are not particularly limited, and examples include adding butyric acid, increasing or decreasing the amount of raw materials containing butyric acid used, increasing or decreasing the amount of raw materials that produce butyric acid in the final product, and adjusting the concentration of substances that are converted to butyric acid by fermentation with yeast.

[0009] In the present invention, the term "beer-flavored fermented alcoholic beverage" refers to beer (an alcoholic beverage obtained by fermenting malt and hops with brewer's yeast) or a fermented alcoholic beverage having a flavor similar to that of beer. In the present invention, the term "fermented alcoholic beverage" refers to an alcohol (ethanol)-containing beverage obtained by fermenting a carbon source, a nitrogen source, water, and the like with yeast. The beer-flavored fermented alcoholic beverage of the present invention may be an alcoholic beverage whose alcohol (ethanol) concentration has been adjusted after fermentation. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented beverage to which hops are preferably used as a raw material to impart a hop aroma. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented malt beverage, i.e., a beverage using at least malt as a raw material. Examples of such fermented malt beverages include beer, happoshu, and liqueur (e.g., beverages classified as "liqueur (sparkling) (1)" under the Liquor Tax Act), with beer being preferred. The beer-flavored fermented alcoholic beverage of the present invention is preferably a fermented malt beverage with a malt content of 50% by mass to 100% by mass, more preferably 50% by mass to 95% by mass.

[0010] In the present invention, enhancing the "crisp aftertaste" means reducing the unpleasant aftertaste caused by the unpleasant aftertaste, so that such a taste does not remain after drinking. Also, improving the "smooth flow of taste" in the present invention means reducing the harshness felt in the mouth when drinking a beer-based beverage, which causes the unpleasant aftertaste.

[0011] In the present invention, the unit "ppm" is synonymous with "mg / L", and the unit "ppb" is synonymous with "μg / L".

[0012] The butyric acid concentration in the beer-flavored fermented alcoholic beverage of the present invention is, for example, 0.35 mg / L or more, preferably 0.40 mg / L or more, more preferably 0.45 mg / L or more, even more preferably 0.50 mg / L or more, even more preferably 0.55 mg / L, and even more preferably 0.6 mg / L or more. The upper limit of the butyric acid concentration in the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 2.5 mg / L, preferably 2.0 mg / L, more preferably 1.5 mg / L, and even more preferably 1 mg / L. According to one embodiment of the present invention, the butyric acid concentration in the beer-flavored fermented alcoholic beverage of the present invention can be, for example, 0.35 to 2.5 mg / L, preferably 0.35 to 2 mg / L, more preferably 0.40 to 2 mg / L, even more preferably 0.45 to 2 mg / L, even more preferably 0.45 to 1.5 mg / L, even more preferably 0.5 to 1.5 mg / L, even more preferably 0.55 to 1 mg / L, even more preferably 0.6 to 1 mg / L. Butyric acid may be derived from raw materials, may be added separately from plant raw materials, or may be produced by fermentation. The butyric acid concentration can be controlled, for example, by controlling the composition of the raw materials and fermentation conditions.

[0013] Quantitation of butyric acid in beer-flavored fermented alcoholic beverages can be performed using gas chromatography (GC) with an FID detector. This GC analysis can be performed, for example, as follows: First, the aroma components in the beverage are extracted using a hydroxylated polystyrene divinylbenzene copolymer solid-phase column, and then the extracted components are subjected to GC / FID analysis. The components can be quantified using an internal standard method, with trans-2-hexanoic acid and methyl caprylate used as internal standards. Furthermore, for more accurate concentration measurements, it is desirable to use a calibration curve based on the measurements of several control samples with known concentrations. The GC analysis conditions can be as follows:

[0014] [Table 1]

[0015] The alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is not particularly limited, but is preferably 1% by volume (v / v%) or more, more preferably more than 1% by volume (v / v%), even more preferably 2% by volume (v / v%) or more, even more preferably more than 2% by volume (v / v%), even more preferably 3% by volume (v / v%) or more, even more preferably more than 3% by volume (v / v%), even more preferably 3.5% by volume or more, and even more preferably 4% by volume or more. The upper limit of the alcohol concentration of the beer-flavored fermented alcoholic beverage is not particularly limited as long as the effects of the present invention are achieved, but is, for example, 20% by volume, preferably 10% by volume, and more preferably 7% by volume. According to one embodiment of the present invention, the alcohol concentration in the beer-flavored fermented alcoholic beverage of the present invention is preferably more than 2% by volume and not more than 10% by volume, more preferably 3 to 10% by volume, even more preferably 3 to 7% by volume, and even more preferably 3 to 5% by volume. The alcohol concentration in a beer-flavored fermented alcoholic beverage can be measured by a known method, specifically, based on the "BCOJ Beer Analysis Method 8.3.6 Alcolyzer Method" established by the National Tax Agency of Japan.

[0016] According to a preferred embodiment of the present invention, the beer-flavored fermented alcoholic beverage of the present invention has a lower sugar content than usual. This "lower sugar than usual" means that the beer-flavored fermented alcoholic beverage has been produced with measures to reduce the sugar content. The specific sugar concentration of such a low-sugar beer-flavored fermented alcoholic beverage is not particularly limited, but can be, for example, 1.5 g / 100 mL or less, preferably less than 1.5 g / 100 mL, more preferably 1.1 g / 100 mL or less, even more preferably 1.0 g / 100 mL or less, even more preferably less than 1.0 g / 100 mL, even more preferably 0.5 g / 100 mL or less, and even more preferably less than 0.5 g / 100 mL. In one embodiment, the sugar concentration in the low-sugar beer-flavored fermented alcoholic beverage is 0.4 g / mL or less.

[0017] The carbohydrate concentration can be measured by known methods, and can be calculated by subtracting the amount of water, protein, fat, ash, and dietary fiber from the mass of the sample (see the Food Labeling Standards (March 30, 2015, Food Labeling Table No. 139), Appendix, Analytical Methods for Nutritional Components, etc.).

[0018] The beer-flavored fermented alcoholic beverage of the present invention can be a carbonated beverage. The carbon dioxide pressure can be adjusted appropriately according to preference, for example, within the range of 0.05 to 0.4 MPa (gas pressure at 20°C).

[0019] The pH of the beer-flavored fermented alcoholic beverage of the present invention can be adjusted to, for example, 2.0 to 5.0, preferably 2.3 to 4.8, and more preferably 2.9 to 4.8. The pH of the beverage can be easily measured using a commercially available pH meter (e.g., HORIBA Scientific benchtop pH meter, manufactured by HORIBA Advanced Techno Co., Ltd.).

[0020] The beer-flavored fermented alcoholic beverage of the present invention is preferably provided as a packaged beverage. The container used for the beer-flavored fermented alcoholic beverage of the present invention may be any container commonly used for filling beverages, such as a metal can, a barrel, a plastic bottle (e.g., a PET bottle, a cup), a paper container, a bottle, or a pouch container, with a metal can, a barrel, a plastic bottle (e.g., a PET bottle), or a bottle being preferred.

[0021] According to one embodiment of the present invention, the beer-flavored fermented alcoholic beverage of the present invention can be produced according to a conventional method for producing a beer-flavored fermented alcoholic beverage, except for adjusting the concentration of butyric acid in the beverage. Conventional production methods include, for example, a method of fermenting a pre-fermentation liquid containing at least water and malt, i.e., a method of adding fermenting beer yeast to a wort (pre-fermentation liquid) prepared from brewing raw materials such as malt, fermenting the wort, and optionally storing the fermented liquid at low temperature, followed by removing the yeast by a filtration step.

[0022] Hops (including processed hop products) can be added in any step during the production process of the beer-flavored fermented alcoholic beverage of the present invention. The amount of hops added can typically be adjusted to 0.1 to 5 g / L, preferably 0.1 to 2 g / L, and more preferably 0.2 to 1.5 g / L, relative to the volume of the pre-fermentation solution in the fermentation step.

[0023] In the present invention, in addition to malt, hops, and water, other brewing ingredients can be used, such as rice, corn, koryang (sorghum), potato, starch, sugars (e.g., liquid sugar), fruit, and coriander, which are designated by the Liquor Tax Act, as well as other additives such as protein hydrolysates, nitrogen sources such as yeast extract, colorants, foaming and foam retention improvers, water quality conditioners, and fermentation aids. Ungerminated barley (e.g., ungerminated barley (including extracts) and ungerminated wheat (including extracts)) can also be used as brewing ingredients.

[0024] According to another aspect of the present invention, there is provided a method for enhancing the crispness of the aftertaste in a beer-flavored fermented alcoholic beverage, the method comprising adjusting the concentration of butyric acid in the beverage to fall within the above-mentioned numerical range.

[0025] According to another aspect of the present invention, there is provided a method for improving the smooth flow of flavor in a beer-flavored fermented alcoholic beverage, the method comprising adjusting the concentration of butyric acid in the beverage to the above-mentioned range. [Example]

[0026] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0027] Example 1: Relationship between butyric acid concentration and flavor in beer-flavored fermented alcoholic beverages In this example, tasting samples were prepared by adjusting the butyric acid concentration based on the test-brewed beer, and sensory evaluation was performed to examine the relationship between the butyric acid concentration and flavor in beer-flavored fermented alcoholic beverages.

[0028] (1) Preparation of tasting samples Tasting samples of beer-flavored fermented alcoholic beverages were prepared according to the following procedure.

[0029] In the production of the beer-flavored fermented alcoholic beverage of this example, barley malt was used as the main raw material (malt usage ratio 60%). An enzyme preparation mainly containing glucoamylase was used for saccharification, and the saccharification temperature and time were adjusted, followed by filtration to obtain wort. Hops and liquid sugar mainly containing assimilable sugars were added to the obtained wort, and the mixture was boiled at 100°C. The wort was then allowed to stand to separate the coagulated protein (trube), and then cooled to obtain a pre-fermentation liquid. Bottom-fermenting yeast was added to the obtained pre-fermentation liquid, and main fermentation and post-fermentation were carried out to obtain a fermented liquid. The obtained fermented liquid was stored at low temperature to stop fermentation, and then filtered to obtain a clear beer-flavored fermented alcoholic beverage.

[0030] The resulting beer-flavored fermented alcoholic beverage was diluted, and the missing carbohydrate (sucrose) and alcohol for alcoholic beverages (Daiichi Alcohol Co., Ltd., alcohol concentration 95%) were added to prepare base beverages with carbohydrates of 0.4 g / 100 mL and alcohol (ethanol) concentrations of 3 and 5% (v / v). Butyric acid was added to this base beverage so that the butyric acid concentration reached the values ​​shown in the table below, and tasting samples were prepared. The alcohol (ethanol) concentration, carbohydrate concentration, and butyric acid concentration in each beverage in the examples were measured according to the following methods.

[0031] The alcohol concentration in each beverage in the examples was measured in accordance with the "BCOJ Beer Analysis Method 8.3.6 Alcolyzer Method" established by the National Tax Agency of Japan.

[0032] The carbohydrate concentration in each beverage in the examples was measured by subtracting the mass of water, protein, fat, ash, and dietary fiber from the mass of the beverage being measured, based on the "Food Labeling Standards (March 30, 2015, Food Labeling Table No. 139) Annex: Analytical Methods for Nutritional Components, etc." established by the Consumer Affairs Agency of Japan.

[0033] The butyric acid content in each beverage in the examples was quantified by gas chromatography (GC) with an FID detector. Specifically, the aroma components in the beverage were extracted using a hydroxylated polystyrene divinylbenzene copolymer solid-phase column, and the resulting extract was subjected to GC / FID. Trans-2-hexanoic acid and methyl caprylate were used as internal standards. The GC analysis conditions were as shown in Table 2 below.

[0034] [Table 2]

[0035] (2) Sensory evaluation of tasting samples The tasting samples obtained in (1) above were subjected to a sensory evaluation by a trained panel of six people. The evaluation criteria for the sensory evaluation were two items: "crisp aftertaste" and "smooth flow of flavor." The specific evaluation criteria for each are shown below. a. Sharpness of aftertaste: Evaluated on a 5-point scale from 1 (weak) to 3 (medium) to 5 (strong). b. Smooth flow of flavor: Evaluated on a 5-point scale from 1 (not good) to 3 (fairly good) to 5 (very good).

[0036] The butyric acid concentration, alcohol (ethanol) concentration, and sensory evaluation results for the samples are summarized in Table 3 below. The scores for the sensory evaluation results are shown as the average and standard deviation.

[0037] [Table 3]

[0038] In the sensory evaluation, the score of test group 3 (ethanol concentration 5 v / v%, butyric acid concentration 0.3 mg / L) was fixed at 2.0.

[0039] The results shown in Table 3 clearly show that regardless of whether the ethanol concentration is 3 v / v% or 5 v / v%, when the butyric acid concentration is 0.35 mg / L or higher, the sharpness of the aftertaste is significantly enhanced, and when the butyric acid concentration is 0.35 to 2 mg / L, especially 0.6 to 1 mg / L, the effect of enhancing the sharpness of the aftertaste is even more pronounced. Furthermore, a similar tendency was observed in the effect of improving the smooth flow of flavor.

Claims

1. A beer-flavored fermented alcoholic beverage having a butyric acid concentration of 0.35 mg / L or more.

2. 2. The beer-flavored fermented alcoholic beverage according to claim 1, wherein the concentration of butyric acid in the beverage is 0.35 to 2 mg / L.

3. 2. The beer-flavored fermented alcoholic beverage according to claim 1, wherein the concentration of butyric acid in the beverage is 0.6 to 1 mg / L.

4. The beer-flavored fermented alcoholic beverage according to any one of claims 1 to 3, wherein the sugar concentration in the beverage is 0.5 g / 100 mL or less.

5. The beer-flavored fermented alcoholic beverage according to any one of claims 1 to 3, wherein the malt usage ratio is 50 to 100% by mass.

6. The beer-flavored fermented alcoholic beverage according to any one of claims 1 to 3, having an alcohol concentration of more than 2% by volume.

7. A method for producing a beer-flavored fermented alcoholic beverage, wherein the concentration of butyric acid in the beverage is adjusted to 0.35 mg / L or more.

8. The method according to claim 7, wherein the concentration of carbohydrates in the beverage is adjusted to 0.5 g / 100 mL or less.

9. The method according to claim 7 or 8, wherein the malt usage ratio is 50 to 100% by mass.

10. 9. The method according to claim 7 or 8, wherein the alcohol concentration in the beverage is adjusted to more than 2% by volume.

11. A method for enhancing the crispness of the aftertaste of a beer-flavored fermented alcoholic beverage, the method comprising adjusting the concentration of butyric acid in the beverage to 0.35 mg / L or more.

12. A method for improving the smooth flow of flavor in a beer-flavored fermented alcoholic beverage, the method comprising adjusting the concentration of butyric acid in the beverage to 0.35 mg / L or more.

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