Beer-like beverage and method for reducing the grainy taste of beer-like beverage

Abstract

To provide a technology that can reduce the grain aroma, which is a lingering off-flavor, in beer-like beverages containing a certain amount of ATHP. [Solution] A method for reducing the graininess of a beer-like beverage having an ATHP (2-acetyl-3,4,5,6-tetrahydropyridine) concentration of 2.0 ppb or higher, comprising the step of adjusting the gas volume to 3.3 or higher.

Description

Technical Field

[0001] The present invention relates to a beer-like beverage and a method for reducing the cereal flavor of a beer-like beverage.

Background Art

[0002] Various beer-like beverages such as beer and sparkling wine are known. For example, Patent Document 1 (Japanese Unexamined Patent Application Publication No. 2020-36552) describes a beer-taste beverage having a gas pressure of 2.7 kg / cm 2 or more and an ethyl acetate content of 30.0 ppm or more. Patent Document 2 (Japanese Unexamined Patent Application Publication No. 2020-36553) describes a beer-taste beverage having a gas pressure of 2.7 kg / cm 2 or more and a linalool content of 25.0 ppb or more. Patent Document 3 (Japanese Unexamined Patent Application Publication No. 2019-122289) describes a beer-like foaming beverage characterized by having a bitterness value of 10 BU or more and a carbon dioxide gas content at 20°C of 3.5 GV or more. Patent Document 4 (Japanese Patent No. 6811352) describes a flavor improver for a beer-like beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer 2-acetyl-1,4,5,6-tetrahydropyridine. Patent Document 4 describes that 2-acetyl-3,4,5,6-tetrahydropyridine enhances the cereal aroma, which is the aftertaste.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

[0004] Consumer preferences are diverse. The inventors believed there was a certain demand for refreshing beverages, that is, light and refreshing beverages, and conducted research. In their research, the inventors considered that a light and refreshing beverage could be obtained by reducing the grain aroma, which is a lingering aftertaste. The inventors focused on 2-acetyl-3,4,5,6-tetrahydropyridine (hereinafter referred to as ATHP), which gives a grain-like aroma to the aftertaste. When the ATHP concentration of various beer-like beverages was analyzed, it was found that some beer-like beverages do not contain ATHP, but others contain a certain amount of ATHP. Therefore, we considered whether it would be possible to reduce the grain aroma, which is a lingering aftertaste, in a beer-like beverage containing ATHP at a certain concentration, thereby creating a lighter beverage.

[0005] In other words, the object of the present invention is to provide a technology that can reduce the grain aroma, which is a lingering off-flavor, in a beer-like beverage containing a certain amount of ATHP. [Means for solving the problem]

[0006] The inventors of this invention discovered that the above problems can be solved by increasing the carbon dioxide pressure, and thus arrived at the present invention. In other words, the present invention provides the following: [1] A method for reducing the graininess of a beer-like beverage having an ATHP (2-acetyl-3,4,5,6-tetrahydropyridine) concentration of 2.0 ppb or higher, comprising the step of adjusting the gas volume to 3.3 or higher. [2] A beer-like beverage having an ATHP (2-acetyl-3,4,5,6-tetrahydropyridine) concentration of 2.0 ppb or higher and a gas volume of 3.3 or higher. [Effects of the Invention]

[0007] According to the present invention, a technology is provided that can reduce the grain aroma, which is a lingering off-flavor, in a beer-like beverage containing a certain amount of ATHP. [Modes for carrying out the invention]

[0008] The beverage according to this embodiment is a beer-like beverage with an ATHP concentration of 2.0 ppb or higher and a gas volume of 3.3 or higher. Beer-like beverages with an ATHP concentration of 2.0 ppb or higher generally have a strong retronasal aroma (the lingering aroma felt after drinking beer, the aroma that passes from the mouth to the nose) of grain. In such a beer-like beverage, by setting the gas volume to 3.3 or higher, the retronasal aroma becomes less noticeable, and a light and refreshing drinking experience is obtained.

[0009] In this embodiment, "beer-like beverage" means a beverage that has a flavor, taste, and texture equivalent to or similar to beer, and possesses high thirst-quenching and drinkability. The term "beer-like beverage" also includes beer itself.

[0010] The beer-like beverage according to this embodiment contains ATHP at a concentration of 2.0 ppb or higher. The ATHP concentration is, for example, 2.0 to 15.0 ppb, preferably 2.0 to 10.0 ppb, and more preferably 2.0 to 4.5 ppb. The ATHP concentration can be measured by the method described in the examples below. ATHP may be added as an external additive, or it may be derived from raw materials such as malt.

[0011] Beer-like beverages preferably contain grain-derived components. Examples of grains used as raw materials for grain-derived components include wheat (including malt), rice, corn, soybeans, and peas. Preferably, raw materials containing malt are used, and more preferably, raw materials containing malt and corn (cornstarch) are used. Preferably, the malt usage ratio in the beer-like beverage is 30% or more, more preferably 40% or more, and even more preferably 50-80%. The malt usage ratio is the proportion (by weight) of malt to all ingredients excluding water.

[0012] The beer-like beverage may be a fermented beverage or a non-fermented beverage. Preferably, the beer-like beverage is a fermented beverage. The beer-like beverage may be an alcoholic beverage or a non-alcoholic beverage. Preferably, it is an alcoholic beverage.

[0013] As previously described, beer-like beverages have a gas volume of 3.3 or more. The gas volume is, for example, 3.3 to 5.5, preferably 3.6 to 4.2, and more preferably 4.0 to 5.0. If the gas volume is 3.3 or higher, the grainy aroma of retronasal brewing weakens, resulting in a lighter beverage. Conversely, if the gas volume is 5.5 or lower, the beverage won't become too watery. "Gas volume" refers to a unit that represents the amount of carbon dioxide in a beverage, and is the ratio of the volume of dissolved carbon dioxide in the beverage to the volume of the beverage under standard conditions (1 atmosphere, 20°C). This carbon dioxide volume can be measured, for example, using the GVA-500B gas volume measuring device manufactured by Kyoto Electronics Manufacturing Co., Ltd. More specifically, the sample temperature is set to 20°C, and after degassing (snifting) and shaking the container using the gas volume measuring device, the carbon dioxide volume can be measured.

[0014] Next, we will explain the manufacturing method of beer-like beverages, using an example of a fermented beverage.

[0015] First, a sugar solution containing grain-derived components is prepared. For example, an aqueous solution of grain raw materials is prepared and saccharified using saccharifying enzymes derived from the grain raw materials. This yields a saccharified solution. Alternatively, an aqueous solution containing grain-derived extracts such as malt extract and sugars may be prepared and used as the saccharified solution.

[0016] Subsequently, the saccharified liquid is boiled to prepare wort. After boiling, filtration or the like may be performed as necessary. Before and after boiling, herbs such as hops may be added as necessary. As necessary, after boiling the wort, the precipitate generated by boiling is removed. For example, the precipitate can be removed by performing solid-liquid separation using a tank called a whirlpool or the like. Thereafter, the wort is cooled to a temperature appropriate for fermentation. Then, yeast is added to the wort and fermentation is carried out. Furthermore, as necessary, the obtained fermented liquid is aged in a storage tank and stored and stabilized under low temperature conditions of about 0°C. Thereafter, the fermented liquid is filtered to remove yeast and other unnecessary substances. Thereby, a beer-like beverage is obtained. The obtained beer-like beverage is filled into containers such as bottles and cans. As the container, it is preferable to use a pressure-resistant can such as a bottle can.

[0017] When malt is used as a raw material, ATHP derived from malt will be contained in the beer-like beverage. Also, the gas volume of the beer-like beverage may be adjusted by using, for example, carbon dioxide gas generated during fermentation, or may be adjusted by adding carbon dioxide gas before filling the container.

[0018] As described above, according to the present embodiment, in a beer-like beverage having an ATHP concentration of 2.0 ppb or more, by adjusting the gas volume to 3.3 or more, the cereal feeling can be reduced. Thereby, a refreshing beverage can be obtained.

Examples

[0019] Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention should not be construed as being limited to the following examples.

[0020] (Analysis of ATHP) 20 g of beer-like beverage was mixed with 50 μL of internal standard solution (4 μg / mL ATHP stable isotope), 200 μL of formic acid, and 10 mL of distilled water, and then loaded onto OASIS MCX 500 mg / 6 ml (Waters). The column was washed with 5 mL of 1% formic acid solution, then eluted with 5 mL of 2% ammonia-methanol. The eluate was diluted 2-fold with distilled water and analyzed by LC / MS / MS. Separation was performed using LC / MS / MS (AB-SCIEX 5500QTRAP) with an ACQUITY UPLC BEH C18 1.7μm, 2.1×100mm (waters) column. Mobile phase conditions were 10mM ammonium bicarbonate (A) and acetonitrile (B), with (B%,t): (10%, 1 min), (50%, 6 min). The ATHP transition was 126→84 (collision energy: 23V). Quantitative analysis was performed using a calibration curve prepared by adding standards.

[0021] [Test Example 1] As shown in Tables 1 to 5, beer-like beverages with different ATHP concentrations were prepared as Samples 1-1 to 5-6. Specifically, the beer-like beverages were prepared using the following procedure. (Sample 1-1) A mixture of 3 kg of malt extract, 0.5 kg of hydrolyzed soy protein, 140 g of amino acids, 8 kg of dietary fiber, and 26 kg of sugars (equivalent to 19.5 kg of solids) was mixed, and water was added to prepare a total of 200 L of sugar solution. 0.17 kg of hops was added to this sugar solution and it was boiled at 100°C for 80 minutes. After boiling, yeast was inoculated into the filtered sugar solution and fermented at 12°C for 8 days. After fermentation, the fermented liquid was filtered with diatomaceous earth and filled into containers to obtain the beer-like beverage corresponding to sample 1-1. Before filling, carbon dioxide was added to adjust the gas volume to 2.9. When the ATHP concentration of the beer-like beverage in sample 1-1 was measured, no ATHP was detected.

[0022] (Samples 1-2 to 1-6) ATHP was added to sample 1 to achieve different concentrations, yielding beverages corresponding to samples 1-2 to 1-6 with varying ATHP concentrations. (Samples 2-1 to 2-6) Samples 2-1 to 2-6 with different ATHP concentrations were obtained using the same method as for samples 1-1 to 1-6, except that the gas volume was changed to 3.3. (Samples 3-1 to 3-6) Furthermore, samples 3-1 to 3-6 with different ATHP concentrations were obtained using the same method as for samples 1-1 to 1-6, except that the gas volume was changed to 4.0. (Samples 4-1 to 4-6) Furthermore, samples 4-1 to 4-6 with different ATHP concentrations were obtained using the same method as for samples 1-1 to 1-6, except that the gas volume was changed to 4.5. (Samples 5-1 to 5-6) Furthermore, samples 4-1 to 4-6 with different ATHP concentrations were obtained using the same method as for samples 1-1 to 1-6, except that the gas volume was changed to 5.0.

[0023] (Sensory evaluation) The beer-like beverages obtained from Test Examples 1-1 to 5-6 were evaluated by sensory assessment for "retronasal aroma of grains," "body and astringency," "acidity," and "fermentation characteristics derived from brewing." The sensory assessment was conducted by a panel of six people, and the average score was used as the result. For the evaluation, sample 1-1 was used as a control (score 3), and was evaluated on a 5-point scale. Specifically, the following criteria were used for evaluation. 5: Strongly felt 4: Feels somewhat strong 3: Equivalent to the control (sample 1-1) 2: Feels somewhat weak 1: Feels weak

[0024] Furthermore, the "overall evaluation" was assessed according to the following criteria. First, regarding the "grain aroma of retronasal alma," the difference in results for samples with the same ATHP concentration but different gas volumes was calculated. Specifically, using samples 1-1 to 1-6, each with a gas volume of 2.9, as a baseline, the difference in results for samples 2-1 to 5-6 was determined. A result lower than 0.5 from the baseline was marked with "〇," and a result lower than 1.0 was marked with "◎." The same evaluation was applied to "body / astringency" and "fermentation characteristics derived from brewing." Furthermore, regarding "sourness," we calculated how much lower each of samples 2-2 to 2-6 was compared to sample 2-1. Samples lower than 0.5 were rated "〇" and those lower than 1.0 were rated "◎". Similarly, for samples 3-2 to 3-6, we calculated how much lower they were compared to sample 3-1 and rated them as "〇" or "◎". For samples 4-2 to 4-6 and samples 5-2 to 5-6, we similarly calculated the difference compared to sample 4-1 and sample 5-2 and rated them as "〇" or "◎". Furthermore, beers that received a "◎" rating for both the retronasal aroma (grain aroma) and the acidity were given an overall rating of "◎". Also, beers that received a "〇" rating for the retronasal aroma (grain aroma) and a "◎" rating for acidity, or a "◎" rating for the retronasal aroma (grain aroma) and a "〇" rating for acidity, were given an overall rating of "〇". In addition, even if the above criteria were met, beers with a poor balance of taste and aroma, resulting in a significantly poor overall flavor balance, were given a "△" rating.

[0025] Tables 1 to 5 show the results of the sensory evaluation. As shown in Table 1, increasing the ATHP concentration tended to increase the grain aroma of the retronasal aroma. Body and astringency also tended to increase. On the other hand, acidity tended to decrease. In contrast, as shown in Tables 1 to 5, when comparing beverages with the same ATHP concentration but different gas volumes, there was a tendency for the grain aroma of retronasal aroma to be less noticeable as the gas volume increased. Furthermore, when the ATHP concentration was 2.0 ppb or higher, the degree of decrease in the grain aroma of retronasal aroma with increasing gas volume tended to be greater. When the ATHP concentration was in the range of 2.0 to 10 ppb, the degree of decrease in the grain aroma of retronasal aroma with increasing gas volume was particularly large. In other words, it was found that increasing the ATHP concentration intensified the grain aroma of the retronasal aroma, while increasing the carbon dioxide pressure weakened the grain aroma of the retronasal aroma.

[0026] [Test Example 2] (Sample 6-1) 30 kg of malt and 10 kg of cornstarch were mixed with 150 L of hot water at 50°C to prepare a malt paste. Protein decomposition was carried out on the malt paste at 50°C for 30 minutes. Then, saccharification was carried out at 62°C for 30 minutes. The saccharified liquid was filtered. After filtering, the volume was adjusted with hot water to 160 L and the liquid was heated. Hops were added and the wort was boiled for 60 minutes. Nugget hops were used as the hops. The hop concentration was adjusted so that the alpha acid content was 10 g / hL. The entire amount of hops was added at the start of boiling. After boiling, the wort was allowed to stand in a whirlpool for 60 minutes to remove the sediment. Next, the wort was cooled in a plate cooler. After cooling, the specified amount of yeast was added to the wort and fermented at 10°C for 10 days. Then, the fermented liquid was aged at 10°C for 7 days and then stabilized at 0°C. After stabilization, the obtained liquid was filtered using diatomaceous earth filtration and bottled to obtain the beer-like beverage corresponding to sample 6-1. Before bottling, carbon dioxide was added to adjust the gas volume to 2.9. The ATHP concentration of sample 6-1 was 3.5 ppb. (Samples 6-2 to 6-6) Except for changing the gas volume, beer-like beverages corresponding to samples 6-2 to 6-6 were obtained using the same method as for sample 6-1.

[0027] The obtained beverages were evaluated by sensory assessment in the same manner as in Test Example 1, focusing on "retronasal aroma of grains," "body and astringency," "acidity," and "fermentation characteristics derived from brewing." However, sample 6-1 was used as a control.

[0028] Furthermore, for the "overall evaluation," we determined how much lower samples 6-2 through 6-6 were compared to sample 6-1 in terms of the "grain scent of retronasal aroma." Using sample 6-1 as the baseline, samples with an overall evaluation of less than 0.5 were given a "〇" rating, and those with an overall evaluation of less than 1.0 were given a "◎" rating.

[0029] The results, along with the comments received, are shown in Table 6. As shown in Table 6, as the gas volume increased, the grain aroma of retronasal aroma, body and astringency, and fermentation characteristics derived from brewing tended to decrease, while the acidity tended to increase. Also, as the gas volume increased, the aromas of hops and esters decreased, and the beverage tended to become lighter. [Table 1] [Table 2] [Table 3] [Table 4] [Table 5] [Table 6]

Claims

1. A method for reducing the graininess of a beer-like beverage having an ATHP (2-acetyl-3,4,5,6-tetrahydropyridine) concentration of 2.0 ppb or higher, comprising the step of adjusting the gas volume to 3.3 or higher.

2. The ATHP (2-acetyl-3,4,5,6-tetrahydropyridine) concentration is 2.0 ppb or higher. A beer-like beverage with a gas volume of 3.3 or higher.

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