drinks

Abstract

To provide a beverage with a purine content of less than 2.5 mg / 100 mL, while suppressing acidity and acidic odor, and improving the lingering body. [Solution] A beverage having a purine content of less than 2.5 mg / 100 mL and a furaneol content of 100 μg / L or more.

Description

Technical Field

[0001] The present invention relates to beverages.

Background Art

[0002] Techniques for improving the flavor of beverages while reducing purine bodies are known. For example, Patent Document 1 discloses a beer-taste alcoholic beverage having a purine body content of 2.0 mg / 100 mL or less, containing ferulic acid at 350 μg / L or more, and a ratio [(X) / (Y)] of the content (X) (unit: μg / L) of ferulic acid to the original extract concentration (Y) (unit: mass%) of 45 to 650.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In beverages with a low purine body content (less than 2.5 mg / 100 mL), there were problems that undesirable sourness and acid odor were prominent, and there was little body with aftertaste.

[0005] One aspect of the present invention aims to provide a beverage having a purine body content of less than 2.5 mg / 100 mL, while suppressing sourness and acid odor and improving the body with aftertaste.

Means for Solving the Problems

[0006] The present invention relates to a beverage having a purine body content of less than 2.5 mg / 1,00 mL and a content of flaneol of 100 μg / L or more.

[0007] The beverage according to the present invention has a purine content of less than 2.5 mg / 100 mL, while suppressing acidity and acidic odor, and improving the lingering body.

[0008] In the above beverage, the malt ratio may be 50% by mass or more.

[0009] In the above-mentioned beverage, the purine content may be 0.5 mg / 100 mL or less. Even if the purine content is 0.5 mg / 100 mL or less, the effects described above will be achieved.

[0010] The above beverage may further contain cyclotene, with a cyclotene content of 5.0 μg / L or more. When cyclotene is further contained and its content is within this range, the effects of suppressing acidity and acidic odor, improving the lingering body, and suppressing artificial sweet aromas are more pronounced.

[0011] In the above-mentioned beverage, the furaneol content may be 200 μg / L or more. When the furaneol content is within this range, the effect of suppressing acidity and acidic odor, as well as the effect of improving the lingering body, are more pronounced.

[0012] In the above-mentioned beverage, the furaneol content may be 1000 μg / L or less. When the furaneol content is within this range, acidity and acidic odor are suppressed, the lingering body is improved, and artificial sweet aromas are suppressed.

[0013] The beverage mentioned above may be a beer-flavored beverage.

[0014] The present invention includes, for example, the following: [1] A beverage containing less than 2.5 mg / 100 mL of purines and more than 100 μg / L of furaneol. [2] The beverage described in [1], wherein the malt content is 50% by mass or more. [3] The beverage according to [1] or [2], having a purine content of 0.5 mg / 100 mL or less. [4] The beverage according to any one of [1] to [3], further containing cycloten and having a cycloten content of 5.0 μg / L or more. [5] The beverage according to any one of [1] to [4], having a furaneol content of 200 μg / L or more. [6] The beverage according to any one of [1] to [5], having a furaneol content of 1000 μg / L or less. [7] The beverage according to any one of [1] to [6], being a beer-like beverage. [Effects of the Invention]

[0015] According to the present invention, it is possible to provide a beverage having a purine content of less than 2.5 mg / 100 mL, while suppressing sour taste and acid odor and improving the body feeling with aftertaste. [Modes for Carrying Out the Invention]

[0016] Hereinafter, modes for carrying out the present invention will be described in detail. Note that the present invention is not limited to the following embodiments. Compounds in this specification include all possible isomers (such as stereoisomers and tautomers).

[0017] [Beverage] The beverage according to this embodiment has a purine content of less than 2.5 mg / 100 mL and a furaneol content of 100 μg / L or more.

[0018] The purine content of the beverage according to this embodiment may be less than 2.5 mg / 100 mL, for example, 2.5 mg / 100 mL or less, 2.4 mg / 100 mL or less, 2.3 mg / 100 mL or less, 2.2 mg / 100 mL or less, 2.1 mg / 100 mL or less, 2.0 mg / 100 mL or less, 1.9 mg / 100 mL or less, 1.8 mg / 100 mL or less, 1.7 mg / 100 mL or less, 1.6 mg / 100 mL or less, 1.5 mg / 100 mL or less, 1.4 mg / 100 mL or less, 1.3 mg / 100 mL or less, 1.2 mg / 100 mL or less, 1.1 mg / 100 mL or less, 1.0 mg / 100 mL or less, 0.9 mg / 100 mL or less, 0.8 mg / 100 mL or less, 0.7 mg / 100 mL or less, 0.6 mg / 100 mL or less, 0.5 mg / 100 mL or less, or even less than 0.5 mg / 100 mL. The purine content of the beverage according to this embodiment may be, for example, 0 mg / 100 mL, more than 0 mg / 100 mL, 0.1 mg / 100 mL or more, 0.2 mg / 100 mL or more, 0.3 mg / 100 mL or more, or 0.4 mg / 100 mL or more.

[0019] In this specification, the purine content means the total content of four purine bases: adenine, xanthine, guanine, and hypoxanthine. The purine content in the beverage can be measured, for example, by high performance liquid chromatography (HPLC).

[0020] The purine content of the beverage according to this embodiment can be adjusted, for example, by selecting the types and amounts of raw materials so that the content is within the above range when manufacturing the beverage by a conventional method, a method of removing purine (for example, a method of treating with a purine adsorbent such as activated carbon), and a method of arbitrarily combining these.

[0021] Furaneol is a compound also known as 4-hydroxy-2,5-dimethyl-3(2H)-furanone and strawberry furanone.

[0022] In this embodiment, the furaneol content in the beverage is sufficient to be 100 μg / L or more based on the total volume of the beverage. This ensures that even in beverages with a purine content of less than 2.5 mg / 100 mL, the sourness and sour odor are sufficiently suppressed, and a lingering, full-bodied finish is fully appreciated.

[0023] Because the effect of suppressing acidity and acidic odor, as well as the effect of improving the lingering body of the aftertaste, becomes even more pronounced, the furaneol content in the beverage should be 120 μg / L or more, 140 μg / L or more, 160 μg / L or more, 180 μg / L or more, 200 μg / L or more, 220 μg / L or more, 240 μg / L or more, 260 μg / L or more, and 280 μg / L or more, based on the total amount of beverage. The above may be 300 μg / L or higher, 320 μg / L or higher, 340 μg / L or higher, 360 μg / L or higher, 380 μg / L or higher, 400 μg / L or higher, 420 μg / L or higher, 440 μg / L or higher, 460 μg / L or higher, 480 μg / L or higher, 500 μg / L or higher, 520 μg / L or higher, 540 μg / L or higher, 560 μg / L or higher, or 570 μg / L or higher.

[0024] From the perspective of suppressing acidity and acidic odor, improving the lingering body, and suppressing artificial sweet aromas, the furaneol content in the beverage may be 2600 μg / L or less, 2400 μg / L or less, 2200 μg / L or less, 2000 μg / L or less, 1800 μg / L or less, 1600 μg / L or less, 1500 μg / L or less, 1400 μg / L or less, 1200 μg / L or less, 1100 μg / L or less, 1000 μg / L or less, 900 μg / L or less, 800 μg / L or less, 700 μg / L or less, 600 μg / L or less, 590 μg / L or less, or 580 μg / L or less, based on the total amount of the beverage.

[0025] From the perspective of further enhancing the effect of suppressing acidity and acidic odor, as well as improving the lingering body, and also suppressing artificial sweet aromas, thereby improving the overall evaluation of the beverage, the furaneol content in the beverage may be 100 μg / L to 2200 μg / L, 120 μg / L to 2000 μg / L, 140 μg / L to 1600 μg / L, 160 μg / L to 1400 μg / L, 180 μg / L to 1200 μg / L, 200 μg / L to 1000 μg / L, 220 μg / L to 800 μg / L, or 240 μg / L to 600 μg / L.

[0026] The furaneol content in beverages can be measured, for example, by solvent extraction-gas chromatography-mass spectrometry (LLE-GC-MS).

[0027] The furaneol content in the beverage according to this embodiment can be adjusted, for example, by adding furaneol to the raw material liquid, selecting the raw materials, and adjusting the amount, when manufacturing the beverage by conventional methods, so that the content falls within the above range. When adding furaneol, for example, furaneol itself may be added, or a composition containing furaneol (for example, a raw material containing furaneol, a flavor composition, etc.) may be added.

[0028] The beverage according to this embodiment may further contain cyclotene. When the beverage contains cyclotene, the sourness and sour odor can be further suppressed, and a more lingering, full-bodied feel can be perceived.

[0029] Cyclotene is also known as 2-hydroxy-3-methyl-2-cyclopentenone. In this specification, cyclotene also includes 3-methylcyclopentane-1,2-dione, a tautomer of cyclotene. In this specification, the cyclotene content is the sum of the cyclotene content and the 3-methylcyclopentane-1,2-dione content.

[0030] From the perspective of further suppressing acidity and acidic odor, and further improving the lingering body, the cyclotene content in the beverage should be 0.5 μg / L or more, 1.0 μg / L or more, 1.5 μg / L or more, 2.0 μg / L or more, 2.5 μg / L or more, 3.0 μg / L or more, 4.0 μg / L or more, 5.0 μg / L or more, 6.0 μg / L or more, 7.0 μg / L or more, 8.0 μg / L or more, 10.0 μg / L or more, 11.0 μg / L or more, and 12.0 μg / L or more, based on the total amount of beverage. The above may be 13.0 μg / L or higher, 14.0 μg / L or higher, 15.0 μg / L or higher, 16.0 μg / L or higher, 17.0 μg / L or higher, 17.5 μg / L or higher, 18.0 μg / L or higher, 20.0 μg / L or higher, 25.0 μg / L or higher, 30.0 μg / L or higher, 35.0 μg / L or higher, 40.0 μg / L or higher, 45.0 μg / L or higher, 50.0 μg / L or higher, 55.0 μg / L or higher, 60.0 μg / L or higher, 65.0 μg / L or higher, or 67.0 μg / L or higher.

[0031] From the perspective of suppressing undesirable odors such as earthy smells, the cyclotene content in beverages should be 600 μg / L or less, 550 μg / L or less, 500 μg / L or less, 490 μg / L or less, 480 μg / L or less, 470 μg / L or less, 460 μg / L or less, 440 μg / L or less, 420 μg / L or less, 400 μg / L or less, 380 μg / L or less, 360 μg / L or less, 340 μg / L or less, and 320 μg / L or less, based on the total amount of beverage. It may be less than or equal to g / L, less than or equal to 300 μg / L, less than or equal to 280 μg / L, less than or equal to 260 μg / L, less than or equal to 240 μg / L, less than or equal to 220 μg / L, less than or equal to 200 μg / L, less than or equal to 180 μg / L, less than or equal to 170 μg / L, less than or equal to 160 μg / L, less than or equal to 140 μg / L, less than or equal to 120 μg / L, less than or equal to 100 μg / L, less than or equal to 90.0 μg / L, less than or equal to 80.0 μg / L, less than or equal to 70.0 μg / L, less than or equal to 69.0 μg / L, or less than or equal to 68.0 μg / L.

[0032] From the perspective of further enhancing the effect of suppressing acidity and acidic odor, as well as improving the lingering body, and suppressing undesirable flavors such as earthiness (earthy smell), thereby improving the overall evaluation of the beverage, the cyclotene content in the beverage may be, for example, 5.0 μg / L to 400 μg / L, 8.0 μg / L to 300 μg / L, 10.0 μg / L to 200 μg / L, 12.0 μg / L to 150 μg / L, 15.0 μg / L to 100 μg / L, or 18.0 μg / L to 80 μg / L, based on the total amount of the beverage.

[0033] The cyclotene content in beverages can be measured, for example, by the LLE-GC-MS method.

[0034] The cyclotene content in the beverage according to this embodiment can be adjusted, for example, by adding cyclotene to the raw material liquid, selecting the raw materials, and adjusting the amount, when manufacturing the beverage by conventional methods, so that the content falls within the above range. When adding cyclotene, for example, cyclotene itself may be added, or a composition containing cyclotene (for example, a raw material containing cyclotene, a flavoring composition, etc.) may be added.

[0035] The beverage according to this embodiment may further contain components other than those listed above, as long as they do not impair the effects of the present invention. Examples of other components include bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, etc. Examples of bittering agents include hops, iso-alpha acids, caffeine, gentian extract, peptides, theobromine, naringin, bitter oak extract, wormwood extract, cinchona extract, etc. Examples of coloring agents include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweeteners include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of salts include table salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0036] The beverage according to this embodiment may be an alcoholic beverage with an alcohol content of 1 v / v% or more, or a non-alcoholic beverage with an alcohol content of less than 1 v / v%. In this specification, "alcohol" means ethanol unless otherwise specified.

[0037] The alcohol content of alcoholic beverages is not particularly restricted and may be, for example, 1v / v% or more, 1.5v / v% or more, 2v / v% or more, 2.5v / v% or more, 3v / v% or more, 3.5v / v% or more, 4v / v% or more, 4.5v / v% or more, or 5v / v% or more. Alternatively, the alcohol content of alcoholic beverages may be, for example, 20v / v% or less, 15v / v% or less, 10v / v% or less, 9v / v% or less, 8v / v% or less, 7v / v% or less, 6v / v% or less, 5v / v% or less, 4v / v% or less, 3.5v / v% or less, 3v / v% or less, 2.5v / v% or less, 2v / v% or less, or 1.5v / v% or less.

[0038] The alcohol content of non-alcoholic beverages may be less than 1 v / v%, 0.7 v / v% or less, 0.5 v / v% or less, 0.3 v / v% or less, 0.1 v / v% or less, or less than 0.005 v / v% (0.00 v / v%). Furthermore, the alcohol content of non-alcoholic beverages may be, for example, 0.005 v / v% or more, 0.01 v / v% or more, 0.05 v / v% or more, 0.1 v / v% or more, 0.2 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, or 0.5 v / v% or more.

[0039] The alcohol content of a beverage can be measured, for example, by the methods described in "8.3.6 Beer, Alcohol (Alcoholizer Method)" or "8.3.7 Headspace GC-FID Method" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and augmented in 2013), or by the methods described in "3-4 Alcohol Content" of the National Tax Agency's prescribed analysis method. The alcohol content of a beverage can be adjusted, for example, by adding alcohol (e.g., raw material alcohol, distilled alcohol such as spirits and vodka, or fermented liquid obtained by brewing), setting fermentation conditions, etc.

[0040] The beverage according to this embodiment may be non-carbonated or carbonated. Here, non-carbonated means that the gas pressure at 20°C is 0.049 MPa (0.5 kgf / cm²). 2 This refers to a gas pressure of less than 0.049 MPa (0.5 kgf / cm²) at 20°C, and foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kgf / cm²). 2 This means that the pressure is 3.0 kgf / cm² or higher. If it is foamed, the upper limit of the gas pressure is 0.294 MPa (3.0 kgf / cm²). 2 ) may be set to that extent. The beverage according to this embodiment may be a carbonated beverage that is effervescent with carbon dioxide gas.

[0041] The beverage according to this embodiment may be a beer-flavored beverage. In this specification, "beer-flavored beverage" means a beverage having a beer-like flavor. Examples of beer-flavored beverages are, but are not limited to, those classified as beer, sparkling alcoholic beverages, and other sparkling alcoholic beverages as defined in Article 3 of the Liquor Tax Act (Act No. 6 of 1953). In addition, beverages that do not belong to the sparkling alcoholic beverages under the Liquor Tax Act and soft drinks (for example, non-alcoholic beer-flavored beverages) can also be considered beer-flavored beverages. The beer-flavored beverage according to this embodiment is not limited to those exemplified above.

[0042] The beer-flavored beverage according to this embodiment may or may not contain malt as an ingredient. In this specification, malt refers to malt or processed malt products. Examples of malt include barley, wheat, rye, oats, oats, pearl oats, and oats. Examples of processed malt products include malt extract, malt, and malt extract. Malt extract is obtained by extracting malt extract containing sugars and nitrogen from malt. Malt is obtained by germinating malt. Malt extract is obtained by extracting extract containing sugars and nitrogen from malt.

[0043] The beer-flavored beverage according to this embodiment may have a malt ratio (the proportion of malt in the ingredients other than water and hops) of 0% by mass or more and 100% by mass or less. The malt ratio may be 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, 99% by mass or more, or 100% by mass. Alternatively, the malt ratio may be less than 100% by mass, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, or 50% by mass or less.

[0044] The beer-flavored beverage according to this embodiment may contain ingredients other than barley, or may not contain ingredients other than barley. The ingredients other than barley may be, for example, grains such as corn, rice, and sorghum; potatoes and sweet potatoes; legumes such as soybeans and peas; herbs and spices; or carbohydrate ingredients (sugars) such as starch, grits, and liquid sugar.

[0045] The beer-flavored beverage according to this embodiment may or may not contain hops as an ingredient. In this specification, hops include, for example, fresh hops, dried hops, hop pellets, and hop extracts, as well as hop processed products such as raw hops, hexahops, tetrahops, and isopropyl hop extracts.

[0046] The beverage according to this embodiment may be a fermented beverage or a non-fermented beverage. Fermented beverages are produced through fermentation using yeast or the like. Non-fermented beverages are produced without fermentation using yeast or the like. Non-fermented beverages also include beverages produced without fermentation using yeast or the like, by adding alcohol (for example, distilled alcohol such as spirits or raw material alcohol).

[0047] The beverage according to this embodiment can be served in a container. Any container that can be sealed is acceptable, and so-called metal containers (such as aluminum or steel cans or barrels) can be used. Alternatively, glass containers, PET bottles, paper containers, pouch containers, etc., can also be used. The capacity of the container is not particularly limited, and any currently available container can be used. It is preferable to use a metal container because it can completely block gas, moisture, and light, and maintain stable quality at room temperature for a long period of time.

[0048] The beverage according to this embodiment may be in the form of RTD (Ready To Drink) or RTS (Ready To Serve). RTD is meant to be consumed as is after opening the lid. RTS is meant to be consumed after being diluted with ice, water, carbonated water, hot water, etc.

[0049] [Beverage manufacturing method] The beverage according to this embodiment can be manufactured by conventional methods, except that the purine content is adjusted to the above-mentioned range, the furaneol content is adjusted to the above-mentioned range, and cyclotene is added to the beverage as needed.

[0050] A manufacturing method according to one embodiment (a compounding method) includes, for example, a compounding step of compounding water, furaneol, and optionally cyclotene, alcohol (e.g., distilled alcohol such as raw material alcohol, spirits and vodka, fermented liquid obtained by brewing), and / or one or more combinations selected from the other components mentioned above into a raw material tank.

[0051] The blending process may include adjusting the amount of furaneol so that the furaneol content is 100 μg / L or more based on the total volume of the beverage. The blending process may also include adjusting the purine content so that it is less than 2.5 mg / 100 mL. The purine content can be adjusted by adjusting (including omitting) the amount of purine-containing raw materials. The blending process may, if necessary, include adjusting the amount of cyclotene so that the cyclotene content is within the above-mentioned range (for example, 5 μg / L or more).

[0052] Furaneol may be incorporated as furaneol itself, or a composition containing furaneol (e.g., a fragrance composition) may be added. Cyclotene may be incorporated as cyclotene itself, or a composition containing cyclotene (e.g., a fragrance composition) may be added.

[0053] The manufacturing method according to this embodiment may further include a filtration step of filtering a mixture obtained by mixing each component in a blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling the sterilized filtrate sterilized in the first sterilization step into containers such as bottles, cans, or PET bottles, and a second sterilization step of sterilizing the filtrate filled into the containers together with the containers.

[0054] The blending process may involve mixing while stirring with a stirrer or similar device to ensure that each component is well combined. The filtration process can be carried out using, for example, a general filter or strainer. The first sterilization process may be carried out by plate sterilization, from the viewpoint of processing speed, etc., and is not limited to this method as long as a similar process can be performed. The filling process may be carried out in a clean room that maintains a level of cleanliness that is normally maintained in beverage manufacturing. The second sterilization process can be carried out by heating the filtrate together with the container at a predetermined temperature and for a predetermined time. The first or second sterilization process may be a non-heating sterilization process. Examples of non-heating sterilization processes include ultraviolet (UV) sterilization. It is also possible to perform unsterilized filling without performing a sterilization process.

[0055] The manufacturing method in other embodiments (a brewing method) comprises, for example, a preparation step, a fermentation step, and a post-fermentation step. The preparation step is a step of obtaining a pre-fermentation liquid. The fermentation step is a step of fermenting the raw material liquid with yeast. The post-fermentation step is a step of performing various post-fermentation treatments (for example, filtration, sterilization, and the addition of various additives (for example, colorants, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, etc.)).

[0056] In the brewing method, adjusting the furaneol content to the above-mentioned range (for example, 100 μg / L or more), and adjusting the cyclotene content to the above-mentioned range (for example, 5 μg / L or more) as needed, can be done, for example, by adding furaneol and, if necessary, cyclotene to the raw material liquid at any step. Furaneol may be added as furaneol itself, or a composition containing furaneol (for example, a fragrance composition) may be added. Cyclotene may be added as cyclotene itself, or a composition containing cyclotene (for example, a fragrance composition) may be added.

[0057] The brewing method will be explained in more detail, taking the case where the beverage according to this embodiment is a beer-flavored beverage as an example.

[0058] In the mashing process, the raw materials and mashing water (water used in the mashing process) are used to obtain the pre-fermentation liquid. In other words, the mashing process is the process of preparing the pre-fermentation liquid used for fermentation. The mashing process may include, in this order, a saccharification process to produce mash from the raw materials and mashing water, a filtration process to obtain a sugar-containing liquid by filtering the mash, a boiling process to boil the sugar-containing liquid, a removal process to remove solids from the raw material liquid, and a cooling process to cool the raw material liquid.

[0059] The saccharification process includes a step of adjusting the temperature to 50-76°C after adding the raw materials and brewing water, and maintaining that temperature. In this step, the temperature is maintained at 50-76°C for, for example, 1-200 minutes. This allows for the saccharification of the raw materials to progress and soluble components to be dissolved, resulting in a mash containing components necessary for yeast metabolism. The mash obtained in the saccharification process is filtered in a filtration process to become a sugar-containing liquid.

[0060] In the boiling process, the sugar-containing liquid is boiled to obtain the boiled liquid (sugar-containing liquid after boiling). The sugar-containing liquid is a liquid that contains components capable of alcoholic fermentation by yeast. Examples of sugar-containing liquids include wort and syrup. Wort is a liquid obtained after the saccharification of the aforementioned barley raw materials, and is unfermented. Wort can be obtained, for example, by the process of mixing the aforementioned barley raw materials with water, the process of saccharifying the liquid containing the raw materials and water by a conventional method to obtain a saccharified liquid, and the process of filtering the saccharified liquid.

[0061] In the removal step, solid matter is removed from the boiled liquid to obtain a purified liquid. The removal step can be carried out, for example, by precipitating the insoluble solid matter contained in the boiled liquid. Examples of solid matter include heat-coagulated products produced during the boiling process. The removal step may be carried out in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which yeast fermentation is possible to obtain a pre-fermentation liquid.

[0062] The fermentation process involves fermenting the pre-fermentation liquid with yeast. The fermentation process yields a post-fermentation liquid, which is the result of fermenting the pre-fermentation liquid with yeast. In the fermentation process, alcoholic fermentation is carried out by yeast. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented, yielding a post-fermentation liquid containing alcohol produced by the yeast. The yeast used in the fermentation process can be ordinary brewer's yeast.

[0063] In the method for producing a beer-flavored beverage according to this embodiment, hops may be added. Examples of hops that can be added include dried hops, hop pellets, and hop extract. Hops may also be processed hop products such as raw hops, hexahops, tetrahops, and isopropyl hop extract. Hops may be added during the mashing process, the fermentation process, or the post-fermentation process after the fermentation process, and may be added multiple times. Examples of hop addition methods include kettle hopping, late hopping, and dry hopping, but are not limited to these. Kettle hopping refers to adding hops while the pre-fermentation liquid is being heated or at the beginning of boiling, and late hopping refers to adding hops just before the end of boiling. Dry hopping refers to adding hops after the start of the fermentation process. Hops may be added directly, or they may be added in a mesh bag.

[0064] The manufacturing method according to this embodiment may include a post-fermentation step of maturing and cooling the post-fermentation liquid, and a step of filtering the post-fermentation liquid. By performing the filtering step, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0065] In the manufacturing method according to this embodiment, as another post-fermentation step, heating (sterilization) or the like may be performed on the post-fermentation liquid (or the post-fermentation liquid after the filtration step).

[0066] In the manufacturing method according to this embodiment, the content of furaneol may be adjusted by adding furaneol to the raw material liquid (including the post-fermentation liquid). In the manufacturing method according to this embodiment, the content of cyclotene may be adjusted by adding cyclotene to the raw material liquid (including the post-fermentation liquid). In this specification, "raw material liquid" is a general term for the liquids used in the manufacturing process of beer-flavored beverages. For example, the raw material liquid in the mashing process includes a liquid obtained by mixing raw materials containing malt and mashing water, saccharified liquid, saccharified liquid after boiling, wort after removing solids, and cold wort. Also, for example, the raw material liquid in the fermentation process includes pre-fermentation liquid (cold wort), liquid during fermentation, and post-fermentation liquid.

[0067] Furaneol may be added as furaneol itself, or as part of a composition containing furaneol (for example, a raw material or fragrance composition containing furaneol). Similarly, cyclotene may be added as cyclotene itself, or as part of a composition containing cyclotene (for example, a raw material or fragrance composition containing cyclotene).

[0068] In the manufacturing method according to this embodiment, the purine content may be adjusted to the above range by, for example, selecting the type and amount of raw materials used so that the content falls within the above range. Alternatively, the purine content may be adjusted to the above range by appropriately selecting the type and amount of raw materials used, the type of enzyme, the activated carbon treatment conditions (e.g., type of activated carbon, activated carbon concentration, stirring speed, etc.), or the type of purine adsorbent, so as to reduce the purine content.

[0069] [A method to suppress acidity and acidic odor, and to improve the lingering body of the finish.] The beverage according to this embodiment suppresses acidity and acidic odor while improving the lingering body, even though the purine content is less than 2.5 mg / 100 mL. Therefore, the present invention can also be considered as a method for imparting a lingering body to a beverage with a purine content of less than 2.5 mg / 100 mL while suppressing acidity and acidic odor, and includes adjusting the furaneol content in the beverage to 100 μg / L or more.

[0070] The specific embodiments described in the above-mentioned method can be any of those described in the description of the beverage and the method for manufacturing the beverage without limitation. [Examples]

[0071] The present invention will be described more specifically below based on examples. However, the present invention is not limited to the following examples.

[0072] <Beverage Manufacturing> Wort was prepared using mashing water, malt, and sugars (malt ratio 51% by mass) according to conventional methods (mashing process). Brewer's yeast was added to the obtained wort, and the post-fermentation liquid was prepared according to conventional methods (fermentation process). After the post-fermentation liquid was treated with activated carbon, the solution after activated carbon treatment was filtered (filtration process) to prepare the base liquid. The furaneol and cyclotene content in the base liquid (beverage) was adjusted to the amounts shown in Tables 1 and 2, and evaluation beverages (samples 1-1 to 1-8, and 2-2 to 2-5), which were beer-flavored beverages, were prepared.

[0073] Brewing was carried out so that the furaneol and cyclotene content in the beverage was as shown in Table 3, and the resulting beer-flavored beverages were used as evaluation beverages for samples 3-1 to 3-2.

[0074] The purine content in the beverage was measured by HPLC. The furaneol and cyclotene content in the beverage was measured by LLE-GC-MS. The cyclotene content is the total content of cyclotene and its corresponding tautomer, 2-hydroxy-3-methyl-2-cyclopentenone.

[0075] <Beverage Evaluation> Sensory evaluation was conducted on the evaluation beverages based on the following evaluation criteria: "acidity / sour odor," "lingering body," "artificial sweet aroma," and "overall evaluation." The sensory evaluation was carried out by five selected panelists with discerning abilities. Each evaluation criterion was rated on a 5-point scale from 1 to 5, and the average score was used as the evaluation score.

[0076] For the "sourness and sour aroma" evaluation item, the score for Sample 1-1 was fixed at 5 points, and the scores for Samples 1-8 were fixed at 1 point. These beverages were then used as a baseline for evaluating the other beverages. For the "lingering body" and "artificial sweet aroma" evaluation items, the score for Sample 1-1 was fixed at 1 point, and the scores for Samples 1-8 were fixed at 5 points. These beverages were then used as a baseline for evaluating the other beverages.

[0077] "Sourness and sour odor" refers to a sharp sourness and sour odor that is undesirable in a beverage. If the beverage is a beer-flavored drink, then "sourness and sour odor" refers to a sharp sourness and sour odor that is undesirable in beer. The evaluation criteria for "sourness and sour odor" are shown below. A lower score indicates that the sourness and sour odor are suppressed. In particular, a score of 3.5 or lower indicates that the sourness and sour odor are moderately suppressed, making it a desirable beer-flavored beverage. 1 point: No sharp acidity or sour smell that is undesirable for beer. Points 2: The beer has a slightly unpleasant, sharp acidity and sour smell. 3 points: The beer has an undesirable sharp acidity and sour smell. 4 points: The beer has a slightly strong, unpleasant sharp acidity and sour smell. 5 points: The beer has a very sharp acidity and sour smell, which is undesirable.

[0078] "Lingering body" refers to the richness and depth of flavor felt when drinking. The evaluation criteria for "Lingering body" are shown below. A higher score indicates a stronger lingering body. In particular, a score of 2.0 or higher indicates a moderate lingering body, making it a desirable beer-flavored beverage. 1 point: Lack of depth and richness of flavor. Points 2: A slight sense of depth and richness in the flavor can be felt. 3 points: The richness and depth of flavor can be felt. 4 points: The richness and depth of flavor are slightly stronger than usual. 5 points: The richness and depth of flavor are very noticeable.

[0079] An "artificial sweet aroma" is an undesirable sweet scent in beverages, such as cotton candy or strawberry. If the beverage is a beer-flavored drink, an "artificial sweet aroma" is an undesirable sweet scent in beer, such as cotton candy or strawberry. The evaluation criteria for "artificial sweet aroma" are shown below. A lower score indicates that the artificial sweet aroma is suppressed. In particular, a score of 3.0 or lower suggests that the artificial sweet aroma is moderately suppressed, making it a desirable beer-flavored beverage. 1 point: It doesn't have an undesirable sweet aroma like cotton candy or strawberries in beer. 2 points: There is a slight, undesirable sweet aroma in the beer, like cotton candy or strawberries. 3 points: The beer has an undesirable sweet aroma, like cotton candy or strawberries. 4 points: The beer has a slightly strong, undesirable sweet aroma reminiscent of cotton candy or strawberries. 5 points: The beer has a very unpleasant sweet aroma, like cotton candy or strawberries.

[0080] The "Overall Rating" is an overall evaluation of the flavor and aroma of the beverage. If the beverage is a beer-flavored drink, the "Overall Rating" is an overall evaluation of its flavor and aroma as a beer. A higher score indicates a superior flavor and aroma as a beverage.

[0081] The sensory evaluation results are shown in Tables 1-3.

[0082] [Table 1]

[0083] In beverages with a purine content of less than 2.5 mg / 100 mL, the inclusion of 100 μg / L or more of furaneol suppressed acidity and acidic odor, and improved the lingering body. The suppression of acidity and acidic odor, as well as the improvement of the lingering body, were further enhanced by increasing the furaneol content. Beverages 1-4 to 1-6, despite having a purine content of less than 2.5 mg / 100 mL, showed suppressed acidity and acidic odor, improved lingering body, and suppressed artificial sweet aromas, resulting in particularly excellent flavor as beverages.

[0084] [Table 2]

[0085] In beverages with a purine content of less than 2.5 mg / 100 mL and a furaneol content of 100 μg / L or more, the inclusion of cyclotene at a concentration of 5 μg / L or more further suppressed acidity and acidic odor, and improved the lingering body of the aftertaste.

[0086] Samples 2-4 received sensory evaluation comments such as earthy aroma, slightly earthy, slightly earthy, and slightly earthy, while sample 2-5 received sensory evaluation comments such as earthy aroma, slightly earthy, earthy, and earthy. Although acidity and acidic odor were suppressed, the lingering body was improved, and the artificial sweet aroma was also suppressed in samples 2-4 and 2-5, the earthy and earthy aroma was perceived more strongly compared to other beverages, so the overall evaluation was better for samples 2-2 and 2-3 than for samples 2-4 and 2-5.

[0087] [Table 3]

[0088] As shown in Table 3, even when the amounts of furaneol and cyclotene in beverages with a purine content of less than 2.5 mg / 100 mL were changed to the amounts shown in Table 3, it was confirmed that the beverage exhibited effects such as suppression of sourness and sour odor, improvement of the lingering body, suppression of artificial sweet aromas, and overall superiority as a beverage.

Claims

1. The purine content is less than 2.5 mg / 100 mL. A beverage containing furaneol at a concentration of 100 μg / L or more.

2. The beverage according to claim 1, wherein the malt ratio is 50% by mass or more.

3. The beverage according to claim 1 or 2, wherein the purine content is 0.5 mg / 100 mL or less.

4. It also contains cyclotene, The beverage according to claim 1 or 2, wherein the cyclotene content is 5.0 μg / L or more.

5. The beverage according to claim 1 or 2, wherein the furaneol content is 200 μg / L or more.

6. The beverage according to claim 1 or 2, wherein the furaneol content is 1000 μg / L or less.

7. The beverage according to claim 1 or 2, which is a beer-flavored beverage.

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