Beer-like carbonated beverage and its manufacturing method

Abstract

To provide beer-like sparkling drink excellent in a balance of cereal fragrance and floral fragrance while having a reduced grassy smell derived from a hop and to provide a production method thereof.SOLUTION: A production method of beer-like sparkling drink includes a step for boiling a raw material liquid containing cereal-derived components and a step for adjusting the composition of the raw material liquid so that the mass ratio linalool / β-citronellol is 1.0 or higher and the mass ratio myrcene / β-citronellol is 1.0 or lower.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] Beer and beer-like sparkling beverages such as happoshu are known. For example, a typical method for producing beer is as follows. First, wort is prepared from malt, etc. Next, the wort is boiled. After boiling, the wort is cooled. After cooling, yeast is added to the wort, which is then fermented and aged. This produces beer.

[0003] In many cases, hops are used in beer-like carbonated beverages to impart bitterness and aroma. In order to impart a desired aroma, the timing and method of adding hops may be considered.

[0004] For example, Patent Document 1 (International Publication No. WO2016 / 080282) discloses a method for producing a beer-taste beverage, which comprises boiling a raw material liquid, cooling the boiled liquid, boiling a hop suspension which is a mixture of hops and an aqueous solvent and recovering the steam as hop transpired components, adding the boiled hop suspension to the liquid before cooling, and adding the recovered hop transpired components to the liquid after the boiling step.

[0005] In addition, Patent Document 2 (JP 2018-183124 A) discloses that the crispness of beer-like carbonated beverages can be improved by adjusting the concentration ratio of geraniol and β-citronellol, which are aroma components derived from hops, within a specific range. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] International Publication No. WO2016 / 080282 [Patent Document 2] JP 2018-183124 A Summary of the Invention [Problem to be solved by the invention]

[0007] The present inventors have been studying ways to enhance the aroma derived from hops in order to achieve a good balance between the grain aroma derived from grain raw materials such as malt and the floral aroma derived from hops. In order to enhance the aroma components derived from hops, it is considered to add aroma hops in the latter half of the boiling process or later. The aroma components derived from hops are evaporated by boiling. When aroma hops are added in the latter half of the boiling process or later, the evaporation of the aroma components derived from hops due to boiling is suppressed, and the floral aroma derived from aroma hops can be enhanced.

[0008] However, when hops are simply added in the latter half of the boiling process, the grassy aroma derived from hops is emphasized, making it difficult to achieve a good balance between the grain aroma and the floral aroma derived from hops while suppressing the grassy aroma derived from hops.

[0009] Therefore, an object of the present invention is to provide a beer-like sparkling beverage that has a reduced grassy smell derived from hops and has an excellent balance between grain aroma and floral aroma, and a method for producing the same. [Means for solving the problem]

[0010] In order to solve the above problems, the present invention includes the following. [1] A method for producing a beer-like carbonated beverage, comprising the steps of boiling a raw material liquid containing grain-derived components, and adjusting the composition of the raw material liquid so that the linalool / β-citronellol (mass ratio) is 1.0 or more and the myrcene / β-citronellol (mass ratio) is 1.0 or less. [2] The method according to [1], further comprising the step of adding hops to the raw material liquid during boiling of the raw material liquid. [3] The method according to [2], wherein the boiling step comprises boiling the raw material liquid for 40 minutes or more after adding the hops. [4] The manufacturing method described in [2] or [3], wherein the step of adding hops includes a step of adding the hops within 20 minutes after the start of boiling of the raw material liquid. [5] The manufacturing method according to any one of [1] to [4], wherein the step of adjusting the composition of the raw material liquid includes a step of adding an additive containing linalool or β-citronellol so that the linalool / β-citronellol (mass ratio) is 1.0 to 2.4. [6] The manufacturing method described in [5], further comprising a step of cooling the raw material liquid after the boiling step, and the step of adding the additive comprises a step of adding the additive between the end of the boiling step and the start of the step of cooling the raw material liquid. [7] The method of any one of [1] to [6], further comprising a step of fermenting the raw material liquid. [8] The manufacturing method described in any one of [1] to [7], wherein the step of adjusting the composition of the raw material liquid includes a step of adjusting the composition so that the concentration of the β-citronellol is 0.5 to 50 ppb. [9] A beer-like sparkling beverage having a linalool / β-citronellol (mass ratio) of 1.0 or more and a myrcene / β-citronellol (mass ratio) of 1.0 or less. Effect of the Invention

[0011] According to the present invention, there are provided a beer-like sparkling beverage having an excellent balance between grain aroma and floral aroma while reducing the grassy smell derived from hops, and a method for producing the same. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will now be described. The embodiment relates to a beer-like sparkling beverage.

[0013] 1: Beer-like fizzy drink In the present invention, the term "beer-like sparkling beverage" refers to a sparkling beverage having a flavor, taste, and texture equivalent to or similar to that of beer, and having high thirst quenching effect and drinkability. The beer-like sparkling beverage may be an alcoholic beverage or a non-alcoholic beverage. The beer-like sparkling beverage may be a beverage made from malt or a beverage not made from malt. The beer-like sparkling beverage may be a fermented beverage or a non-fermented beverage. Specific examples of beer-like sparkling beverages include beer, malt-based sparkling beer, sparkling alcoholic beverages that do not use malt, low-alcohol sparkling beverages, and non-alcoholic beer. In addition, liqueurs obtained by mixing a beverage produced by a fermentation process using malt as a raw material with an alcohol-containing distilled liquid may be used. The alcohol-containing distilled liquid is a solution containing alcohol obtained by a distillation operation, and may be, for example, raw material alcohol, and distilled liquors such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu can be used.

[0014] Preferably, the beer-like sparkling beverage is a fermented malt beverage. The fermented malt beverage may contain malt as a raw material. The raw material of the fermented malt beverage may contain, in addition to malt, a plant raw material other than malt. Examples of the plant raw material other than malt include wheat other than malt; beans such as rice, corn, and soybeans; potatoes; and sugars such as sucrose. More preferably, the beer-like carbonated beverage has a malt usage ratio (the ratio of malt to the raw materials excluding water) of 25% by mass or more. The malt usage ratio is even more preferably 40% by mass or more. In addition, the malt usage ratio is preferably 90% or less, and even more preferably 67% or less.

[0015] In the beer-like sparkling beverage according to this embodiment, the linalool / β-citronellol (mass ratio) is 1.0 or more, and the myrcene / β-citronellol (mass ratio) is 1.0 or less. Myrcene is an essential oil component that contributes to the grassy smell derived from hops. On the other hand, linalool and β-citronellol are components that contribute to the good aroma of hops. By making the linalool / β-citronellol (mass ratio) 1.0 or more and the myrcene / β-citronellol (mass ratio) 1.0 or less, it is possible to obtain a beverage that has little off-flavor (grassy smell) derived from hops and has a good balance between floral aroma and grain aroma. The linalool / β-citronellol (mass ratio) may be 1.0 or more, and is preferably 1.0 to 2.4. The content of β-citronellol is, for example, 0.5 to 50 ppb, preferably 1.0 to 40 ppb, and more preferably 1.5 to 30 ppb. The linalool content is, for example, 3 to 150 ppb, preferably 5 to 100 ppb. The myrcene content is, for example, 10 ppb or less, preferably 5 ppb or less, and more preferably 1 to 4 ppb. Furthermore, the beer-like carbonated beverage preferably contains geraniol in an amount of 0.5 to 20 ppb, more preferably 1 to 10 ppb. The above-mentioned aroma components (linalool, β-citronellol, myrcene, and geraniol) are components contained in hops, but they may actually be derived from hops, or may be derived from materials other than hops.

[0016] The beer-like sparkling beverage may or may not contain hops, but preferably contains hops. The hops are not particularly limited, but preferably contain bitter hops. For example, bitter hops with an α acid content of 10% or more can be used. For example, bitter hops include Shinshu Wase, Nugget, Hercules, Tomahawk, Zeus, Columbus, Apollo (trademark), Bravo (trademark), Brewer's Gold, Magnum, Taurus, Phoenix, Summit (trademark), and Pioneer, and preferably Hercules.

[0017] The beer-like sparkling beverage preferably has a bitterness value of 10 to 45 B.U., preferably 15 to 30 B.U. The "bitterness value" is an index of the bitterness imparted by a group of hop-derived substances, the main component of which is isohumulone. The bitterness value can be measured, for example, by the EBC method (Beer Brewing Association: "Beer Analysis Method" 8.15, 1990).

[0018] As described above, the beer-like carbonated beverage may be either an alcoholic beverage or a non-alcoholic beverage, but is preferably an alcoholic beverage. The alcohol content of the alcoholic beverage is, for example, 1 to 10% by volume, preferably 2 to 8% by volume, and more preferably 3 to 7% by volume.

[0019] 2: Method for producing beer-like carbonated beverage Next, an example of the method for producing a beer-like sparkling beverage according to this embodiment will be described.

[0020] First, a raw material liquid containing a grain-derived component is prepared. For example, when using malt as a raw material, the main raw material, crushed malt, and optionally starchy secondary raw materials such as rice or corn starch, are prepared, and warm water is added to these and mixed and heated. This allows the starch to be saccharified mainly using the enzymes in the malt. The resulting saccharified liquid is filtered to obtain the raw material liquid. Alternatively, the raw material liquid may be prepared by saccharifying a suspension of crushed malt, separating the husk, and then adding secondary raw materials such as sucrose. On the other hand, when using a raw material other than malt, for example, liquid sugar containing a carbon source and a nitrogen source-containing material other than malt (e.g., hydrolysis products of protein raw materials such as soybeans, peas, and corn) are mixed with warm water to prepare a liquid sugar solution as a raw material liquid.

[0021] Next, the raw material liquid is boiled. The boiling time (the time during which the raw material liquid is boiled) is, for example, 60 to 150 minutes, and more preferably 70 to 120 minutes. In this case, the hops are preferably added to the raw material liquid within 20 minutes after the start of boiling. Also, preferably, the boiling time after the addition of hops is 40 minutes or more, more preferably 70 minutes or more. Alternatively, hops are not added after 20 minutes have passed since the start of boiling. By adding hops at the above-mentioned timing, hop-derived α-acids can be sufficiently isoconverted to impart the desired bitterness, and hop-derived off-flavors (such as myrcene) can be sufficiently evaporated and reduced.

[0022] After boiling, precipitates such as proteins that have formed due to boiling are removed. For example, after boiling, the raw liquid is transferred to a solid-liquid separation tank called a whirlpool, and the precipitate is separated into solid and liquid. In the whirlpool, solid-liquid separation is performed at, for example, about 50 to 100°C.

[0023] After removing the precipitate, the raw material liquid is cooled to a temperature suitable for fermentation using a heat exchanger (plate cooler) or the like. Next, yeast is inoculated into the cooled raw material liquid to carry out fermentation. The cooled fermentation raw material liquid may be subjected to the fermentation process as is, or may be subjected to the fermentation process after being adjusted to a desired extract concentration. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts normally used in the production of alcoholic beverages. It may be either top-fermenting yeast or bottom-fermenting yeast, but bottom-fermenting yeast is preferred because it is easily applicable to large-scale brewing equipment.

[0024] The resulting fermented liquid is then aged in a storage tank and stored at low temperatures of around 0°C for stabilization. The fermented liquid after aging is then filtered to remove yeast and proteins that are insoluble in the temperature range. This allows the desired beer-like sparkling beverage to be obtained.

[0025] Furthermore, a non-fermented beer-like sparkling beverage can be obtained by omitting the fermentation and maturation steps and adding carbon dioxide gas to the boiled solution.

[0026] Here, the method for producing a beer-like carbonated beverage according to the present embodiment described above includes a step of adjusting the composition of the raw material liquid so that the linalool / β-citronellol (mass ratio) is 1.0 or more and the myrcene / β-citronellol (mass ratio) is 1.0 or less, preferably 1.0 to 2.4.

[0027] The composition of the raw material liquid can be adjusted, for example, by adding an additive containing linalool or β-citronellol. The additive containing linalool or β-citronellol may be obtained by synthesis, or may be extracted from a natural product and purified.

[0028] The timing of adding the additive containing linalool or β-citronellol is preferably between the end of boiling the raw material liquid and the start of the cooling process of the raw material liquid. If it is added after the end of boiling the raw material liquid, linalool or β-citronellol is prevented from evaporating, and it is easy to obtain the desired linalool / β-citronellol (mass ratio) and myrcene / β-citronellol (mass ratio). By adding the additive before the cooling process of the raw material liquid, the additive can be sterilized.

[0029] As described above, in the beer-like carbonated beverage of this embodiment, the linalool / β-citronellol (mass ratio) is 1.0 or more, and the myrcene / β-citronellol (mass ratio) is 1.0 or less, so that it is possible to impart a floral aroma derived from hops without introducing the grassy smell derived from hops, thereby achieving a good balance between the grain aroma and the floral aroma.

[0030] (Example) The present invention will be described in more detail below with reference to examples. However, the present invention should not be construed as being limited to the following examples.

[0031] [Measurement of aroma component concentration] In the following Examples and Comparative Examples, the concentrations of linalool, β-citronellol, myrcene and geraniol were measured by the following methods. The concentration of each hop aroma component was measured using the stir bar sorptive extraction method (SBSE method). In detail, β-damascone was added as an internal standard to the final product, a beer-like sparkling fermented beverage, to a concentration of 0.1 ppb. The sample was diluted 5-fold, and 20 ml of the diluted sample was placed in a 30 ml vial. A 47 μl PDMS (polydimethylsiloxane)-coated stir bar (length = 20 mm; Twister (trade name); Gerstel, Germany) was placed in the vial, the cap was closed, and the mixture was stirred at 40 °C for 2 hours to allow the hop aroma components to be adsorbed onto the stir bar. The stir bar was removed from the vial, and after removing all water droplets, it was inserted into a GC-MS equipped with a thermal desorption unit (TDU; Gerstel) and a programmable temperature-vaporization inlet (CIS4; Gerstel).

[0032] The GC-MS conditions were as follows: Gas chromatograph: Agilent Technologies 6890 Detector: MSD5973N quadrupole mass spectrum (Agilent Technologies) Column: DB-WAX capillary column (length: 60 m, inner diameter: 0.25 mm, film thickness: 0.25 μm, manufactured by Agilent Technologies) Injection port: 250℃ pulsed splitless injection mode Injection volume: 1μL Carrier gas: Helium (1ml / min). Column temperature setting: 40℃ (5 min hold) - (3℃ / min) - 240℃ (20 min) Mass-to-charge ratio:30~350(m / z), Ionization conditions: 70 eV, single ion-monitoring (SIM) mode Quantitative analysis was performed by comparing the peak area of ​​each aroma component with that of an internal standard.

[0033] [Sensory test] A panel of nine well-trained people evaluated the two items: (1) balance of floral aroma and grain aroma, and (2) grassy aroma, according to the following criteria.

[0034] (1) A balance of floral and cereal aromas 4: A perfect balance of floral and grain notes 3: A good balance of floral and grain scents 2: The balance between floral and grain aromas is a little off. 1: Floral or cereal notes are prominent (poor balance)

[0035] (2) Immatureness 4: Naive 3: A little naive 2: A slight grassy smell is felt 1: Almost no grassy smell

[0036] [Comparative Example 1] Example of adding aroma hops after boiling for flavoring 18 kg of light-colored malt was coarsely crushed and dissolved in 160 L of raw material hot water. The resulting liquid was saccharified at 62°C for 2 hours, and then treated at 78°C for 5 minutes to inactivate the malt-derived enzymes. The husk was then separated to obtain wort as a raw material liquid. 20 kg of granulated sugar (manufactured by Mitsui Sugar Co., Ltd.) and raw material water were added to the resulting wort, and the concentration was adjusted so that the solid content was 12%. Next, the wort was boiled. At the same time as the start of boiling, 40 g of Hercules hop pellets were added. After the wort boiling was completed, 76 g of Cascade hop pellets were added. The boiling time was 90 minutes. After boiling, 160 L of wort was collected and cooled to about 6 degrees. Furthermore, about 18 x 10^6 cells / ml of yeast was added and fermented for 7 days. Further, maturation, cooling and filtration were performed to obtain a beer-like sparkling beverage according to Comparative Example 1. The bitterness value of the final product was 20 BU. The alcohol content of the final product was 6% by volume.

[0037] [Examples 1 to 4, Comparative Examples 2 to 3] 18 kg of light-colored malt was coarsely crushed and dissolved in 160 L of raw material hot water. The resulting liquid was saccharified at 62°C for 2 hours, and then treated at 78°C for 5 minutes to inactivate the malt-derived enzymes. The husk was then separated to obtain wort as a raw material liquid. 20 kg of granulated sugar (manufactured by Mitsui Sugar Co., Ltd.) and raw material water were added to the resulting wort, and the concentration was adjusted so that the solid content was 12%. The wort was then boiled. At the same time as the wort boiling started, 60g of Hercules hop pellets were added. The boiling time was 90 minutes. After boiling, 160L of wort was collected and cooled to about 6 degrees. Approximately 18x10^6 cells / ml of yeast was added and fermented for 7 days. The resulting mixture was aged, cooled, and filtered to produce a beer-like sparkling beverage as the base happoshu. The bitterness value of the base happoshu was 20BU. The obtained base happoshu was divided into six portions, and different amounts of linalool, β-citronellol, and myrcene were added to each portion to obtain beverages according to Examples 1 to 3 and Comparative Examples 2 and 3, which differ only in the concentrations of linalool, β-citronellol, and myrcene.

[0038] The contents of linalool, geraniol, β-citronellol and myrcene were measured for each of the base happoshu, Examples 1 to 4 and Comparative Examples 1 to 3. The results are shown in Table 1. In addition, a sensory evaluation was carried out for each beverage. The results are shown in Table 2.

[0039] As shown in Tables 1 and 2, the linalool / β-citronellol (mass ratio) in the beverages according to Examples 1 to 4 was 1.0 to 2.4, and the myrcene / β-citronellol (mass ratio) was 1.0 or less. These beverages had a good balance between floral aroma and grain aroma of 3.0 or more. In addition, the grassy smell was 2.0 or less, and the grassy smell was sufficiently suppressed. In contrast, in the beverages according to Comparative Examples 1 to 3, the linalool / β-citronellol (mass ratio) was outside the range of 1.0 to 2.4, or the myrcene / β-citronellol (mass ratio) exceeded 1.0. Furthermore, compared to Examples 1 to 4, these beverages had a poorer balance between the floral aroma and the cereal aroma, and also had a stronger grassy smell.

[0040] [Table 1] [Table 2]

Claims

1. A step of boiling a raw material liquid containing a grain-derived component; A step of adjusting the composition of the raw material liquid so that the beer-like carbonated beverage has a linalool / β-citronellol (mass ratio) of 1.0 to 2.4 and a myrcene / β-citronellol (mass ratio) of 1.0 or less; Equipped with A method for producing a beer-like carbonated beverage, comprising: The method further includes a step of adding hops (with the proviso that the hops do not include Hallertau Tradition) to the raw material liquid during the boiling of the raw material liquid, The boiling step includes boiling the raw material liquid for 40 minutes or more after adding the hops, The step of adding hops includes a step of adding the hops within 20 minutes after the start of boiling of the raw material liquid, the hops include bitter hops; The beer-like carbonated beverage has a myrcene content of 10 ppb or less, The beer-like carbonated beverage has a malt usage ratio of 25% by mass or more. Production method (except for the addition of only Hallertau Huelmelon hops at the end of the boil and in the whirlpool).

2. The step of adjusting the composition of the raw material liquid includes adding an additive containing linalool or β-citronellol so that the linalool / β-citronellol (mass ratio) of the beer-like sparkling beverage is 1.0 to 2.

4. The manufacturing method according to claim 1.

3. The method further comprises a step of cooling the raw material liquid after the boiling step, The method according to claim 2 , wherein the step of adding the additive comprises the step of adding the additive during a period from the end of the boiling step to the start of the cooling step of the raw material liquid.

4. The method according to claim 1 , further comprising a step of fermenting the raw material liquid.

5. The method according to any one of claims 1 to 4, wherein the step of adjusting the composition of the raw material liquid includes a step of adjusting the composition so that the concentration of the β-citronellol in the beer-like sparkling beverage is 0.5 to 50 ppb.

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