Beer-flavored beverages

Abstract

To provide a harmonized beer-taste beverage with an excellent clean finish, a production method thereof, and a method of imparting a clean finish to a beer-taste beverage.SOLUTION: In the beer-taste beverage, the acetic acid content is 81-170 mass ppm and the furfural content is 70-450 mass ppb; or the acetic acid content is 170-600 mass ppm and the furfural content is 38-450 mass ppb.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] With the recent diversification of consumer tastes, there is a demand for the development of beer-flavored beverages with various flavor characteristics.

[0003] Beer-flavored beverages are characterized by their distinctive bitterness and aroma, ease of drinking, refreshing taste, and thirst-quenching properties. Among these flavor characteristics, "crispness" is one of the flavor characteristics desired in beer, and methods for imparting this "crispness" have been investigated by changing the raw materials, primarily malt and hops, the type of yeast used in fermentation, and the fermentation conditions, among other production methods (Patent Document 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2018-11587 Summary of the Invention [Problem to be solved by the invention]

[0005] However, conventional techniques for imparting crispness can affect the basic flavor design of beer, such as sweetness, bitterness, and aroma, so further improvements are needed.

[0006] The present invention relates to providing a beer-taste beverage that is crisp and well-balanced, a method for producing the same, and a method for imparting crispness to a beer-taste beverage. [Means for solving the problem]

[0007] The present invention relates to the following [1] to [6]. [1] A beer-flavored beverage having an acetic acid content of 81 to 170 ppm by mass and a furfural content of 70 to 450 ppb by mass, or an acetic acid content of 170 to 600 ppm by mass and a furfural content of 38 to 450 ppb by mass. [2] A method for producing a beer-taste beverage, comprising the steps of: adding 81 to 170 ppm by mass of acetic acid and 70 to 450 ppb by mass of furfural; or adding 170 to 600 ppm by mass of acetic acid and 38 to 450 ppb by mass of furfural. [3] A method for imparting crispness to a beer-taste beverage, comprising the steps of adding 81 to 170 ppm by mass of acetic acid and 70 to 450 ppb by mass of furfural, or adding 170 to 600 ppm by mass of acetic acid and 38 to 450 ppb by mass of furfural. [4] A beer-taste beverage having an acetic acid content of 81 to 600 ppm by mass, a furfural content of 38 to 450 ppb by mass, a Y1 value of 2.5 or greater in the following formula (1), and a Y2 value of 3.0 or greater in the following formula (2): Y1=3.91+0.38a+0.32b-0.18a 2 -0.4ab-0.28b 2 ...Equation (1) Y2=4.15-0.17a+0.08b-0.75a 2 +0.045ab-0.6b 2 ...Equation (2) (In formulas (1) and (2), a = (X1 - 340.5) / 259.5, b = (X2 - 244) / 206), X1 is the acetic acid content (ppm by mass), and X2 is the furfural content (ppb by mass).) [5] A method for producing a beer-taste beverage, comprising the steps of: adding 81 to 600 ppm by mass of acetic acid and 38 to 450 ppb by mass of furfural; and adding the ingredients so that the value of Y1 in the following formula (1) is 2.5 or greater, and the value of Y2 in the following formula (2) is 3.0 or greater. Y1=3.91+0.38a+0.32b-0.18a 2 -0.4ab-0.28b 2...Equation (1) Y2=4.15-0.17a+0.08b-0.75a 2 +0.045ab-0.6b 2 ...Equation (2) (In formulas (1) and (2), a = (X1 - 340.5) / 259.5, b = (X2 - 244) / 206), X1 is the acetic acid content (ppm by mass), and X2 is the furfural content (ppb by mass).) [6] A method for imparting crispness to a beer-taste beverage, comprising the steps of adding 81 to 600 ppm by mass of acetic acid and 38 to 450 ppb of furfural so that the value of Y1 in the following formula (1) is 2.5 or greater and the value of Y2 in the following formula (2) is 3.0 or greater. Y1=3.91+0.38a+0.32b-0.18a 2 -0.4ab-0.28b 2 ...Equation (1) Y2=4.15-0.17a+0.08b-0.75a 2 +0.045ab-0.6b 2 ...Equation (2) (In formulas (1) and (2), a = (X1 - 340.5) / 259.5, b = (X2 - 244) / 206), X1 is the acetic acid content (ppm by mass), and X2 is the furfural content (ppb by mass).) [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a beer-taste beverage that is crisp and well-balanced, a method for producing the same, and a method for imparting crispness to a beer-taste beverage. DETAILED DESCRIPTION OF THE INVENTION

[0009] The inventors of the present invention conducted extensive research into the above-mentioned problems and found that the use of acetic acid to impart a crispness to beer can sometimes result in a distinctive pungent odor. Surprisingly, they discovered that the coexistence of furfural, a thermal reaction product derived from wort, can further enhance the crispness while suppressing the distinctive pungent odor of acetic acid. Furthermore, they found that a high amount of furfural can sometimes result in a burnt flavor, but that a specific amount of acetic acid can suppress this burnt flavor. In other words, they newly discovered that the presence of specific amounts of acetic acid and furfural results in a beer-flavored beverage with excellent crispness and a harmonious flavor. In this specification, "crisp" refers to a refreshing, stimulating sensation that leaves a light feeling in the back of the throat, with little sweetness or sweet aroma and no lingering aftertaste.

[0010] The beer-taste beverage of the present invention contains specific amounts of acetic acid and furfural. More specifically, the acetic acid content in the beer-taste beverage is 81 to 170 ppm by mass and the furfural content is 70 to 450 ppb by mass, or the acetic acid content is 170 to 600 ppm by mass and the furfural content is 38 to 450 ppb by mass.

[0011] The acetic acid content in the beer-taste beverage of the present invention is, from the viewpoint of improving crispness, 81 ppm by mass or more, preferably 100 ppm by mass or more, more preferably 150 ppm by mass or more, even more preferably 170 ppm by mass or more, even more preferably 200 ppm by mass or more, even more preferably 250 ppm by mass or more, and even more preferably 300 ppm by mass or more; from the viewpoint of achieving a moderate acidity, it is 600 ppm by mass or less, preferably 550 ppm by mass or less, more preferably 500 ppm by mass or less, even more preferably 450 ppm by mass or less, and even more preferably 400 ppm by mass or less, or any combination of these ranges may be used. The acetic acid content can be adjusted by appropriately setting the type and amount of malt used and various fermentation process conditions (fermentation temperature, fermentation time, type of yeast, etc.). It can also be adjusted by appropriately adding acetic acid.

[0012] The furfural content in the beer-taste beverage of the present invention is, from the viewpoint of improving crispness, 38 ppb by mass or more, preferably 45 ppb by mass or more, more preferably 70 ppb by mass or more, even more preferably 100 ppb by mass or more, even more preferably 150 ppb by mass or more, and even more preferably 200 ppb by mass or more; and, from the viewpoint of providing an appropriate burnt flavor, 450 ppb by mass or less, preferably 440 ppb by mass or less, more preferably 420 ppb by mass or less, and even more preferably 400 ppb by mass or less, or any combination of these ranges.

[0013] In this specification, the acetic acid content can be measured, for example, by the method described in Journal of the American Society of Brewing Chemists, 2015, 73, 303-313. The furfural content is measured by the method described in the Examples below.

[0014] Furthermore, the beer-taste beverage of the present invention preferably has an acetic acid content of 81 to 600 ppm by mass and a furfural content of 38 to 450 ppb by mass, and in which the Y1 value in the following formulas (1) and (2) is 2.5 or greater and the Y2 value is 3.0 or greater. The Y1 value is more preferably 2.6 or greater, even more preferably 2.7 or greater, even more preferably 2.8 or greater, even more preferably 2.9 or greater, even more preferably 3.0 or greater, even more preferably 3.5 or greater, and even more preferably 4.0 or greater. The upper limit is not particularly limited, but can be, for example, 5.0 or less, 4.5 or less, or 4.2 or less. The Y2 value is more preferably 3.1 or greater, even more preferably 3.2 or greater, even more preferably 3.3 or greater, even more preferably 3.4 or greater, even more preferably 3.5 or greater, even more preferably 4.0 or greater, even more preferably 4.1 or greater, and even more preferably 4.2 or greater. The upper limit is not particularly limited, but can be, for example, 5.0 or less, 4.5 or less, etc. The preferred range of Y1 and Y2 can be any range that combines these upper and lower limit values.

[0015] Y1=3.91+0.38a+0.32b-0.18a2 -0.4ab-0.28b 2 ...Equation (1) Y2=4.15-0.17a+0.08b-0.75a 2 +0.045ab-0.6b 2 ...Equation (2) (In formulas (1) and (2), a = (X1 - 340.5) / 259.5, b = (X2 - 244) 206), X1 is the acetic acid content (ppm by mass), and X2 is the furfural content (ppb by mass).)

[0016] Formulas (1) and (2) for calculating the preferred ranges of acetic acid and furfural were derived from the following formulas 1 to 3. 1. As shown in Example 1 below, approximate preferred ranges for acetic acid and furfural were determined at extreme concentration levels. 2.2 Because the combination and balance of ingredients likely influence the overall evaluation of a beer-flavored beverage (whether the beverage is well-balanced without being overly sour or burnt), we used experimental design to set levels, as described in Example 2 below, and conducted sensory evaluations of those levels to derive a formula from the sensory results. Specifically, we used the statistical analysis software (JMP) experimental design method described in Trends in Food Science & Technology, Volume 71, January 2018, Pages 202-215. Experimental design is a method for accurately and efficiently understanding the impact of multiple factors on a response and has been applied to the development of various food products (Hewson, L., Hollowood, T., Chandra, S., & Hort, J. (2008). Taste-aroma interactions in a citrus-flavored model beverage system: Similarities and differences between acid and sugar type. Food Quality and Preference, 19(3), 323-334.). In this study, we performed a least squares fit using the sensory evaluation results for the levels planned using an I-optimal design in JMP15, created a response surface profile, and derived equations (1) and (2) that show the optimal ranges for crispness and overall evaluation as a beer-flavored beverage. The equation for crispness is equation (1), and the equation for overall evaluation is equation (2). 3. The validity of Equations (1) and (2) was confirmed by the following method. As will be shown in Example 3 below, samples were prepared in which the score (Y1 value) of formula (1) for sharpness ranged from slightly sharp (2.5 points) to sharp (3.0 points) and the score (Y2) of formula (2) for overall evaluation ranged from average (3.0 points) to slightly preferable (3.5 points), and samples in which the Y1 value ranged from sharp (3.0 points) to clearly sharp (4.0 points) and the Y2 value ranged from slightly preferable (3.5 points) to preferable (4.0 points). As a result of sensory evaluation, the validity of the formula was confirmed.

[0017] Furthermore, the following equations (3) and (4) are expansions of equations (1) and (2), and the values ​​of Y3 and Y4 in equations (3) and (4) are the same as those of Y1 and Y2 above.

[0018] Y3=1.72+7.3×10 -3 X2+5.1×10 -3 X1-6.6×10 -6 X2 2 -2.7×10 -6 X1 2 -7.5×10 -6 X1X2...Formula (3) Y4=2.21+7.0×10 -3 X2+6.7×10 -3 X1-1.4×10 -5 X2 2 -1.1×10 -5 X1 2 +9.4×10 -7 X1X2...Formula (4) (In formulas (3) and (4), X1 is the acetic acid content (ppm by mass), and X2 is the furfural content (ppb by mass).)

[0019] As used herein, the term "beer-flavored beverage" refers to a carbonated beverage with a beer-like flavor. In other words, unless otherwise specified, the term "beer-flavored beverage" as used herein encompasses all beer-flavored carbonated beverages, including alcohol-containing beer-flavored beverages (beer-flavored alcoholic beverages) and non-alcoholic beer-flavored beverages. As used herein, a "beer-flavored alcoholic beverage" refers to a beer-flavored beverage with an alcohol content of 1 v / v% or more, such as 1.5 v / v% or more, 2 v / v% or more, 2.5 v / v% or more, 3 v / v% or more, or 3.5 v / v% or more, or 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7.5 v / v% or less, 7 v / v% or less, or 6.5 v / v% or less. Examples of fermented beverages include fermented beer-flavored alcoholic beverages fermented with yeast and spirit-containing fermented beer-flavored alcoholic beverages containing spirits. In the case of non-fermented beverages, it is preferable to add alcohol using brewer's alcohol or distilled alcohol without adding yeast, and examples include spirit-containing non-fermented beer-flavored alcoholic beverages containing spirits. Note that "alcohol content" here refers to the ethanol content and does not include aliphatic alcohols. The origin of the alcohol contained in beer-flavored alcoholic beverages is not limited to fermented or non-fermented. Furthermore, a "non-alcoholic beer-flavored beverage" refers to a beer-flavored beverage with an alcohol content of less than 1% v / v, and may also be a beverage that is substantially alcohol-free. Here, beverages that are substantially alcohol-free do not exclude beverages that contain trace amounts of alcohol that are undetectable. Beverages with an alcohol content that is rounded to 0.0% v / v, especially beverages with an alcohol content that is rounded to 0.00% v / v, are included in the category of non-alcoholic beer-flavored beverages.The upper and lower limits of the alcohol content of non-alcoholic beer-flavored beverages include, in addition to less than 1 v / v%, for example, 0.9 v / v%, 0.8 v / v%, 0.7 v / v%, 0.6 v / v%, 0.5 v / v%, 0.4 v / v%, 0.3 v / v%, 0.2 v / v%, 0.1 v / v%, 0.05 v / v%, 0.01 v / v%, 0.0050 v / v%, and 0.0025 v / v%, and any combination of these may be used. Examples of alcohol content include beverages with an alcohol content of 0.00 v / v% to 0.5 v / v% and beverages with an alcohol content of 0.5 v / v% to 1 v / v%. In this specification, the alcohol content can be measured by any known method, such as a vibration density meter. Specifically, a sample is prepared by removing carbon dioxide from the beverage using filtration or ultrasound, and the sample is then distilled over an open flame. The density of the resulting distillate is measured at 15°C, and the density can be calculated using "Table 2: Alcohol Content, Density (15°C) and Specific Gravity (15 / 15°C) Conversion Table," an appendix to the National Tax Agency's Prescribed Analysis Methods (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007). For low concentrations of alcohol below 1.0 v / v%, a commercially available alcohol measuring device or gas chromatography can also be used.

[0020] The malt content of the beer-taste beverage of the present invention is preferably 50% or more, and examples include 50-100%, 60-100%, 70-100%, 80-100%, and 90-100%. Here, "malt content" refers to the mass ratio of malt to the total ingredients other than water and hops, including malt, rice, corn, sorghum, potatoes, starch, non-malted barley, and sugars. However, components that may be added in trace amounts, such as acidulants, sweeteners, bittering agents, seasonings, and flavorings, are not included in the calculation of the above percentages. In this specification, the malt content refers to a value calculated in accordance with the Liquor Tax Act and the Interpretation of Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018.

[0021] The total polyphenol content (TPP) in the beer-taste beverage of the present invention is preferably 250 ppm by mass or less, more preferably 220 ppm by mass or less, and even more preferably 200 ppm by mass or less. Furthermore, it is preferably 20 ppm by mass or more, more preferably 60 ppm by mass or more, and even more preferably 80 ppm by mass or more, and any combination of these ranges may be used. The total polyphenol content herein can be measured, for example, by the method described in "8.19 Total Polyphenols (IM)" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee) and expanded and revised in 2013).

[0022] The bitterness value (BUs) of the beer-taste beverage of the present invention is preferably 40 or less, more preferably 35 or less, and even more preferably 30 or less. Furthermore, it is preferably 10 or more, more preferably 15 or more, and even more preferably 18 or more, and may be any combination of these ranges. In this specification, the bitterness value can be measured by the method described in "8.15 Bitterness Value" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee) and expanded and revised in 2013).

[0023] The total nitrogen content (mg / 100 ml) in the beer-taste beverage of the present invention is preferably 120 or less, more preferably 100 or less, and even more preferably 90 or less. Furthermore, it is preferably 10 or more, more preferably 30 or more, and even more preferably 40 or more, and any combination of these ranges may be used. In this specification, the total nitrogen content can be measured by the method described in "8.9 Total Nitrogen 8.9.2 Combustion Method (Improved Dumas Method)" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee) and expanded and revised in 2013).

[0024] The proline content (μmol / L) in the beer-taste beverage of the present invention is preferably 5000 or less, more preferably 4500 or less, and even more preferably 4000 or less. Furthermore, it is preferably 100 or more, more preferably 400 or more, and even more preferably 700 or more, and may be any combination of these ranges. In this specification, the proline content is measured by the method described in the Examples below.

[0025] The maltol content (mass ppb) in the beer-taste beverage of the present invention is preferably 3000 or less, more preferably 2500 or less, and even more preferably 2000 or less. Furthermore, it is preferably 50 or more, more preferably 75 or more, and even more preferably 100 or more, and any combination of these ranges may be used. In this specification, the maltol content can be measured by GC-MS, similar to furfural.

[0026] The beer-taste beverage of the present invention can be produced in the same manner as a typical beer-taste beverage, except for the step of incorporating acetic acid and furfural so that the value of Y1 in formula (1) above is 2.5 or greater and the value of Y2 in formula (2) is 3.0 or greater. The acetic acid and furfural contents are adjusted as described above, and an example of an embodiment in which the contents are adjusted by adding furfural is mentioned. In the embodiment in which acetic acid or furfural is added, the addition may be carried out at any step up to the filling step, but from the perspective of microbial assurance, it is preferable to add the acetic acid or furfural before the filtration step. The production process for a typical beer-taste beverage is shown below. Typical beer-taste beverages include those that use malt as a raw material and those that do not, and can be produced as follows.

[0027] Beer-flavored alcoholic beverages produced using malt as a raw material are first prepared by adding enzymes such as amylase to a mixture containing malt and other barley, as well as other grains, starch, sugars, bittering agents, or coloring agents, as needed, and water, followed by gelatinization and saccharification, followed by filtration to produce a saccharified liquid. Hops and bittering agents, as needed, are added to the saccharified liquid, which is then boiled and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, hops may be added to malt extract and warm water, and then boiled. Hops may be added at any stage, from the start of boiling to the end of boiling. Known conditions may be used for the saccharification, boiling, and solids removal processes. Known conditions may be used for the fermentation and storage processes. The resulting fermented liquid is filtered, and carbon dioxide gas is added to the filtrate as needed. The filtrate is then filled into containers and sterilized to produce the desired beer-flavored beverage. Grain-derived spirits may also be added as an alcoholic component. Spirits are alcoholic beverages obtained by fermenting grains such as barley, rice, buckwheat, and corn using yeast, followed by distillation. Barley is the preferred grain for spirits.

[0028] Beer-flavored alcoholic beverages produced without using malt as a raw material are prepared by mixing liquid sugar containing a carbon source, a nitrogen source (barley or a non-malt amino acid-containing material), hops, coloring, and other ingredients with warm water to form a liquid sugar solution. This liquid sugar solution is then boiled. When hops are used as an ingredient, the hops may be added to the liquid sugar solution during boiling rather than before the start of boiling. As an alternative to this saccharified solution, hops may be added to an extract made from ingredients other than malt, to which warm water is added, and the resulting mixture is then boiled. The hops may be added at any stage from the start of boiling to the end of boiling. Known conditions may be used for the fermentation and storage processes. The resulting fermented liquid is filtered, and carbon dioxide gas is added to the filtrate as needed. The resulting product is then filled into containers and sterilized to obtain the desired beer-flavored beverage. Grain-derived spirits may also be added as an alcoholic component.

[0029] Non-fermented beer-flavored alcoholic beverages may or may not use malt, and may be those in which the alcohol content of the final product is adjusted by adding raw material alcohol or the like. The raw material alcohol may be added at any stage from the saccharification process to the packaging process. Grain-derived spirits may also be added as an alcohol component.

[0030] Non-alcoholic beer-flavored beverages produced using malt as a raw material are first prepared by adding enzymes such as amylase to a mixture containing malt and other barley, as well as other grains, starch, sugars, bittering agents, or coloring agents, as needed, and water, followed by gelatinization and saccharification, followed by filtration to obtain a saccharified liquid. Hops, bittering agents, and other additives are added as needed to the saccharified liquid, which is then boiled and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, hops may be added to malt extract and warm water, followed by boiling. Hops may be added at any stage, from the start of boiling to before the end of boiling. Known conditions may be used for the saccharification, boiling, and solids removal processes. After boiling, the mixture is cooled, and flavorings, acidulants, colorants such as caramel color, antioxidants, bittering agents, sweeteners, amino acid raw materials, and other additives are added to the resulting wort, followed by filtration. Carbon dioxide is then added to the resulting filtrate. The resulting mixture is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage.

[0031] When producing a non-alcoholic beer-flavored beverage that does not use malt as a raw material, first, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than barley or malt, hops, a color, etc. are mixed with warm water to form a liquid sugar solution. The liquid sugar solution is then boiled. When hops are used as a raw material, the hops may be mixed with the liquid sugar solution during boiling rather than before the start of boiling. After boiling, the liquid sugar solution is cooled, and flavorings, acidulants, colorants such as caramel color, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the resulting wort, which is then filtered. Carbon dioxide gas is then added to the resulting liquid sugar solution. The liquid sugar solution is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage.

[0032] In the production method of the present invention, an aliphatic alcohol may be added to the beer-taste beverage of the present invention in order to impart a boozy flavor. There are no particular limitations on the aliphatic alcohol as long as it is a known alcohol, but aliphatic alcohols having 4 to 5 carbon atoms are preferred. In the present invention, preferred aliphatic alcohols having 4 carbon atoms include 2-methyl-1-propanol and 1-butanol, and preferred aliphatic alcohols having 5 carbon atoms include 3-methyl-1-butanol, 1-pentanol, and 2-pentanol. These may be used alone or in combination of two or more. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007% by mass, more preferably 0.0003 to 0.0006% by mass. In this specification, the content of the aliphatic alcohol can be measured using headspace gas chromatography.

[0033] (acidifier) The acidulant used in the production method of the present invention is preferably one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid. In addition, in the production method of the present invention, acids other than the above acids, such as succinic acid, tartaric acid, and fumaric acid, can also be used. These acids can be used without limitation as long as they are approved for addition to foods. In the production method of the present invention, it is preferable to use a combination of lactic acid, which appropriately imparts a mellow sourness, and phosphoric acid, which appropriately imparts a slightly pungent sourness.

[0034] The content of the acidulant in the beer-taste beverage of the present invention, calculated as citric acid, is preferably 200 ppm by mass or more, more preferably 550 ppm by mass or more, and even more preferably 700 ppm by mass or more, from the viewpoint of imparting a beer-taste, and is preferably 15,000 ppm by mass or less, more preferably 5,500 ppm by mass or less, and even more preferably 2,000 ppm by mass or less, from the viewpoint of sourness. Therefore, in the present invention, the content of the acidulant, calculated as citric acid, is preferably in a range of 200 ppm by mass to 15,000 ppm by mass, preferably 550 ppm by mass to 5,500 ppm by mass, and more preferably 700 ppm by mass to 1,500 ppm by mass. In this specification, the citric acid equivalent amount refers to the amount calculated from the acidity of each acidulant using the acidity of citric acid as the standard. For example, the citric acid equivalent amount corresponding to 100 ppm by mass of lactic acid is 120 ppm by mass, the citric acid equivalent amount corresponding to 100 ppm by mass of phosphoric acid is 200 ppm by mass, and the citric acid equivalent amount corresponding to 100 ppm by mass of malic acid is 125 ppm by mass.

[0035] The content of acidulants in beer-flavored beverages refers to the amount calculated by analysis using high-performance liquid chromatography (HPLC) or other methods.

[0036] (hop) In the production method of the present invention, hops can be used as part of the raw materials. Hops are preferably used as part of the raw materials because the resulting flavor tends to be similar to that of beer. When using hops, typical pelleted hops, powdered hops, and hop extracts used in the production of beer and the like can be appropriately selected and used depending on the desired flavor. Hop processed products such as isomerized hops and reduced hops may also be used. Hops used in the beer-flavored beverage of the present invention include these. The amount of hops added is not particularly limited, but is typically about 0.0001 to 1% by mass of the total amount of the beverage.

[0037] (Other ingredients) In the production method of the present invention, other ingredients may be used as needed, provided that the effects of the present invention are not impaired. For example, sweeteners (including high-intensity sweeteners), bittering agents, flavorings, yeast extracts, coloring agents such as caramel color, preservatives, plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant protein and peptide-containing substances such as corn and soybean, animal protein such as whey, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid may be used as needed, provided that the effects of the present invention are not impaired.

[0038] Thus, the beer-taste beverage of the present invention is obtained. From the viewpoint of improving the flavor of the beverage, the pH of the non-alcohol beer-taste beverage of the present invention is preferably 3.0 to 5.0, more preferably 3.5 to 4.5, and even more preferably 3.5 to 4.0. Furthermore, from the viewpoint of improving the flavor of the beverage, the pH of the beer-taste alcoholic beverage is preferably 3.0 to 5.0, preferably 3.5 to 4.5, and even more preferably 4.0 to 4.5.

[0039] (packaged beverages) The beer-taste beverage of the present invention can be packaged in a container. The type of container is not particularly limited, and the beer-taste beverage can be filled into a sealed container such as a bottle, can, barrel, or PET bottle to form a packaged beverage.

[0040] The present invention also provides a method for imparting crispness to a beer-taste beverage, comprising incorporating acetic acid and furfural such that the value of Y1 in formula (1) or the value of Y3 in formula (3) is 2.5 or greater, and the value of Y2 in formula (2) or the value of Y4 in formula (4) is 3.0 or greater. Details of the components used in the method for imparting crispness of the present invention are as described above. [Example]

[0041] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0042] The furfural and maltol contents in the beer-taste beverage were measured using the following procedure. (1) Borneol was added to the sample as an internal standard substance to a final concentration of 50 ppb by mass, and dichloromethane was then added. The mixture was shaken at room temperature to extract the aroma components. (2) Dichloromethane was recovered and dehydrated by adding an appropriate amount of anhydrous sodium sulfate. (3) The concentrate was concentrated 50 times using an evaporator and quantified using the GC-MS conditions shown below. GC-MS quantitative conditions; Equipment used: 7890B GC ×5977A MSD (Agilent Technologies) Column: VF-WAXms (60m length, 0.25mm id; film thickness, 0.5μm) Detection method: SIM (EI mode) Quantitative ion: Borneol: 95 Furfural: 96 Maltol: 126

[0043] The total polyphenols, bitterness value, and total nitrogen of beer-flavored beverages were measured based on the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0044] Proline in the beer-taste beverage was measured by the following procedure. (1) Centrifuge the sample, remove the precipitate, and dilute it two-fold with 0.02N HCl. (2) The diluted sample is filtered through a Kanto Chemical HLC-DISK13 aqueous (0.2 μm) filter. (3) Analyze using a Hitachi L-8800 high-speed amino acid analyzer (Hitachi High-Tech Fielding Corp.). The guard column used is the guard column set P / N855-5268 (Hitachi High-Tech Fielding Corp.), and the separation column is the standard amino acid analysis column P / N855-3506 (Hitachi High-Tech Fielding Corp.).

[0045] [Example 1] Using Commercially Available Beer-Taste Beverage Product 1 (100% malt content) as a base, acetic acid and furfural were added to obtain the sample concentrations shown in Tables 1 and 2 to obtain the beer-taste beverage samples A to H. The resulting beer-taste beverages were used to investigate the acceptable ranges for burnt taste and sourness, and ranges were considered for creating the following prediction equation.

[0046] The resulting beer-taste beverage was cooled to approximately 4°C, and five expert panelists evaluated the "crispness," "burnt flavor," and "sourness" using the following criteria in increments of 0.5 points, and an average score was calculated. Prior to the evaluation, samples with ratings of "2" and "4" were prepared in advance to standardize the standards among the panelists. Furthermore, for "burnt flavor" and "sourness," the following ratings were given: ± (no change in intensity), - (weak), + (strong), and ++ (even stronger) compared to the commercially available product 1. The results are shown in Tables 1 and 2. (Evaluation criteria for sharpness) 1: I don't feel it. 2: I don't feel it much. 3: Feel. 4: Feel it clearly. 5: I feel it strongly.

[0047] [Table 1]

[0048] [Table 2]

[0049] The results in Table 1 show that a furfural content of more than 38 ppb by mass is preferable for a crisp taste, and that a range of 300 ppb to 1160 ppb by mass is preferable as the upper limit for a moderate burnt taste. The results in Table 2 show that a furfural content of more than 81 ppm by mass is preferable for a crisp taste, and that a range of 216 ppm to 620 ppm by mass is preferable as the upper limit for a moderate sour taste. Therefore, a formula was developed to predict the preferred ranges for acetic acid and furfural within these ranges.

[0050] [Example 2] Using Commercially Available Beer-Taste Beverage Product 1 as a base, acetic acid and furfural were added to the sample concentrations listed in Table 3, designed using the statistical software JMP through an I-optimal design, to obtain beer-taste beverages Samples I to Q. The resulting beer-taste beverages were evaluated for crispness in the same manner as in Example 1, and an overall evaluation was also conducted using the following criteria to determine whether the beverages were well-balanced, without being too sour or burnt. (comprehensive evaluation) 1: Highly undesirable 2: Undesirable 3: Average 4: Favorable 5: Very good

[0051] [Table 3]

[0052] The results in Table 3 show that prototypes I, L, M, N, O, and Q, which have acetic acid contents of 81 to 170 mass ppm and furfural contents of 70 to 450 mass ppb, or acetic acid contents of 170 to 600 mass ppm and furfural contents of 38 to 450 mass ppb, all had excellent sharpness and overall evaluation. Furthermore, least squares fitting was performed using the statistical software JMP to derive the above equations (1) and (2) for predicting sharpness and overall evaluation, and further the above equations (3) and (4).

[0053] [Example 3] Using Commercially Available Beer-Taste Beverage Product 1 as a base, acetic acid and furfural were added to obtain the sample concentrations shown in Table 4, yielding beer-taste beverages designated as Samples R and S. The resulting beer-taste beverages were evaluated for crispness and overall evaluation in the same manner as in Examples 1 and 2.

[0054] [Table 4]

[0055] The results in Table 4 show that the scores calculated from equations (1) to (4) derived in Example 2 tend to coincide with the scores calculated by the expert panel, confirming the validity of the equations. Therefore, it can be seen that a beer-taste beverage with excellent crispness and a well-balanced flavor can be obtained by adding specific amounts of acetic acid and furfural such that the score for Y1 in equation (1) or Y3 in equation (3) is 2.5 points or more, and the score for Y2 in equation (2) or Y4 in equation (4) is 3.0 points or more. [Industrial Applicability]

[0056] According to the present invention, a beer-flavored beverage with a crisp, well-balanced new taste can be provided.

Claims

1. A fermented beer-flavored beverage having an acetic acid content of 150 to 170 ppm by mass and a furfural content of 70 to 450 ppb by mass, or an acetic acid content of 170 to 600 ppm by mass and a furfural content of 38 to 450 ppb by mass, and having a malt usage ratio of 50 to 100% and an alcohol content of 1 v / v% or more.

2. A method for producing a fermented beer-flavored beverage with a malt usage ratio of 50 to 100% and an alcohol content of 1 v / v% or more, comprising the steps of: adding 150 to 170 ppm by mass of acetic acid and 70 to 450 ppb by mass of furfural; or adding 170 to 600 ppm by mass of acetic acid and 38 to 450 ppb by mass of furfural.

3. A method for imparting crispness to a fermented beer-flavored beverage having a malt usage ratio of 50 to 100% and an alcohol content of 1 v / v% or more, the method comprising the steps of adding 150 to 170 ppm by mass of acetic acid and 70 to 450 ppb by mass of furfural, or adding 170 to 600 ppm by mass of acetic acid and 38 to 450 ppb by mass of furfural.

4. A fermented beer-flavored beverage having an acetic acid content of 81 to 600 ppm by mass, a furfural content of 38 to 450 ppb by mass, a malt usage ratio of 50 to 100%, and an alcohol content of 1 v / v% or more, wherein the acetic acid content is 81 ppm by mass or more but less than 100 ppm by mass, is １ The value of Y in the following formula (2) is 3.0 or more. ２ is 3.5 or more, and the content of acetic acid is 100 ppm by mass or more and 600 ppm by mass or less, １ The value of is 4.0 or more and Y in the following formula (2) ２ A fermented beer-flavored beverage having a value of 4.0 or more. Y １ =3.91+0.38a+0.32b-0.18a ２ -0.4ab-0.28b ２ ・・・Form (1) Y ２ =4.15-0.17a+0.08b-0.75a ２ +0.045ab-0.6b ２ ・・・Form (2) (In the formulas (1) and (2), a = (X １ -340.5) / 259.5, b=(X ２ -244) / 206), and X １ is the content of acetic acid (ppm by mass), X ２ is the furfural content (mass ppb).

5. A method for producing a fermented beer-taste beverage with a malt usage ratio of 50 to 100% and an alcohol content of 1 v / v% or more, comprising a step of adding 81 to 600 ppm by mass of acetic acid and 38 to 450 ppb of furfural, wherein when the step of adding 81 ppm by mass or more but less than 100 ppm by mass of acetic acid is carried out, the Y in the following formula (1) is １ The value of Y in the following formula (2) is 3.0 or more. ２ In the case where acetic acid is contained in an amount of 100 ppm by mass or more and 600 ppm by mass or less, the value of Y in the following formula (1) is 3.5 or more. １ The value of is 4.0 or more and Y in the following formula (2) ２ The method for producing a fermented beer-taste beverage is a step of adding the fermented beer so that the value of β-glucan is 4.0 or more. Y １ =3.91+0.38a+0.32b-0.18a ２ -0.4ab-0.28b ２ ・・・Form (1) Y ２ =4.15-0.17a+0.08b-0.75a ２ +0.045ab-0.6b ２ ・・・Form (2) (In the formulas (1) and (2), a = (X １ -340.5) / 259.5, b=(X ２ -244) / 206), and X １ is the content of acetic acid (ppm by mass), X ２ is the furfural content (mass ppb).

6. A method for imparting crispness to a fermented beer-taste beverage having a malt usage ratio of 50 to 100% and an alcohol content of 1 v / v% or more, comprising the step of adding 81 to 600 ppm by mass of acetic acid and 38 to 450 ppb of furfural, wherein when the step of adding 81 ppm by mass or more but less than 100 ppm by mass of acetic acid is carried out, the Y in the following formula (1) is １ The value of Y in the following formula (2) is 3.0 or more. ２ In the case where acetic acid is contained in an amount of 100 ppm by mass or more and 600 ppm by mass or less, the value of Y in the following formula (1) is 3.5 or more. １ The value of is 4.0 or more and Y in the following formula (2) ２ The method for imparting crispness to a fermented beer-taste beverage comprises adding an acid to the fermented beer-taste beverage so that the value of (I) is 4.0 or more. Y １ =3.91+0.38a+0.32b-0.18a ２ -0.4ab-0.28b ２ ・・・Form (1) Y ２ =4.15-0.17a+0.08b-0.75a ２ +0.045ab-0.6b ２ ・・・Form (2) (In the formulas (1) and (2), a = (X １ -340.5) / 259.5, b=(X ２ -244) / 206), and X １ is the content of acetic acid (ppm by mass), X ２ is the furfural content (mass ppb).

Images