Beer-flavored beverage and its manufacturing method

Abstract

To provide a beer-taste beverage that has an alcohol content of less than 1 v / v% but shows improvements in the mildness and richness of sour taste and the length of aftertaste.SOLUTION: A beer-taste beverage has an alcohol content of less than 1 v / v% and contains 2,6-dimethylpyrazine of 10 μg / L or more.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Various technical means for improving the flavor and aroma of beer have been proposed. For example, Patent Document 1 discloses a method for producing a beer-like sparkling beverage, which includes the steps of preparing wort with a malt content of 50% or less and boiling the wort, and the boiling step includes a step of controlling the evaporation rate of the wort to 2.7% or less. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2021-90370 Summary of the Invention [Problem to be solved by the invention]

[0004] Beer-flavored beverages with an alcohol content of less than 1 v / v% have room for improvement in terms of the mellowness of the acidity, as well as the fullness and length of the acidity and aftertaste.

[0005] The object of the present invention is to provide a beer-taste beverage that has an alcohol content of less than 1 v / v % but has a mellow acidity, a full-bodied acidity, and an improved length of aftertaste. [Means for solving the problem]

[0006] The present invention relates to a beer-taste beverage having an alcohol content of less than 1 v / v % and a 2,6-dimethylpyrazine content of 10 μg / L or more.

[0007] Because the beer-taste beverage of the present invention has a 2,6-dimethylpyrazine content within the above range, it has an alcohol content of less than 1 v / v%, yet exhibits a mellow acidity, as well as an improved fullness of acidity and a long aftertaste.

[0008] The beer-taste beverage according to the present invention may have a pH of 5.0 or lower.

[0009] The beer-taste beverage according to the present invention may contain a sour component. If so, the content of the sour component may be 500 mg / L or more and 3000 mg / L or less in terms of citric acid.

[0010] In the beer-taste beverage according to the present invention, the 2,6-dimethylpyrazine content may be from 50 μg / L to 250 μg / L, inclusive, in which case the effects of the present invention will be even more pronounced.

[0011] In the beer-taste beverage of the present invention, the ethyl acetate content may be 10 mg / L or less.In the beer-taste beverage of the present invention, the isoamyl acetate content may be 1 mg / L or less.

[0012] The present invention also relates to a method for producing a beer-taste beverage with an alcohol content of less than 1 v / v%, which method comprises adjusting the 2,6-dimethylpyrazine content to 10 μg / L or more.

[0013] The present invention also relates to a method for improving the flavor of a beer-taste beverage with an alcohol content of less than 1 v / v%, which method comprises adjusting the 2,6-dimethylpyrazine content to 10 μg / L or more. [Effects of the Invention]

[0014] According to the present invention, it is possible to provide a beer-taste beverage that has an alcohol content of less than 1 v / v % but has a mellow acidity, as well as an improved full-bodied acidity and a long aftertaste. DETAILED DESCRIPTION OF THE INVENTION

[0015] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The following describes in detail the embodiments of the present invention, but the present invention is not limited to the following embodiments.

[0016] The beer-taste beverage according to this embodiment has an alcohol content of less than 1 v / v % and a 2,6-dimethylpyrazine content of 10 μg / L or more.

[0017] As used herein, the term "beer-taste beverage" refers to a beverage with a beer-like flavor. Beer-taste beverages with an alcohol content of less than 3 v / v% are classified into non-alcohol beer-taste beverages with an alcohol content of 0.00 v / v% and low-alcohol beer-taste beverages with an alcohol content of more than 0.00 v / v% and less than 3 v / v%.

[0018] The beer-taste beverage according to this embodiment is a beer-taste beverage with an alcohol content of less than 1 v / v%. The beer-taste beverage according to this embodiment may be a non-alcoholic beer-taste beverage with an alcohol content of 0.00 v / v%, or a low-alcohol beer-taste beverage with an alcohol content of more than 0.00 v / v% and less than 1 v / v%. In this specification, alcohol refers to ethanol unless otherwise specified. In this specification, alcohol content refers to the ethanol content (v / v%).

[0019] The alcohol content of the beer-taste beverage according to this embodiment is not particularly limited as long as it is less than 1 v / v%, and may be, for example, 0.00 v / v% or more and less than 1 v / v%. The alcohol content of the beer-taste beverage according to this embodiment 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. Similarly, the alcohol content of the beer-taste beverage according to this embodiment may be, for example, 0.95 v / v% or less, 0.9 v / v% or less, 0.85 v / v% or less, or 0.8 v / v% or less.

[0020] The alcohol content of beer-taste beverages can be measured, for example, by the method described in "8.3.6 Beer, Alcohol (Alcolyzer Method)" or "8.3.7 Headspace GC-FID Method" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0021] The alcohol content of the beer-taste beverage according to this embodiment may be adjusted to fall within the above range by, for example, adding alcohol, removing alcohol from the fermented liquid obtained by brewing, or obtaining a fermented liquid by fermentation under conditions that suppress alcohol production during brewing (e.g., obtaining a pre-fermentation liquid by suppressing saccharification (maltose and maltotriose production) through preparation using a method that controls β-amylase activity, as described below, or using yeast with low maltose and / or maltotriose assimilation). The fermentation process may also be controlled by stopping the fermentation process midway (lowering the fermentation temperature midway) or by starting the fermentation process at a low temperature. The alcohol content may also be adjusted to fall within the above range by mixing with a separately prepared post-fermentation liquid with a low alcohol content, or with alcohol-free water or carbonated water. The alcohol content may also be adjusted to fall within the above range by using a combination of these methods. There are no particular limitations on the alcohol added, and it may be, for example, distilled alcohol (e.g., raw material alcohol, spirits, vodka) or a fermented liquid obtained by brewing. There are no particular limitations on the method for removing alcohol from the fermented liquid obtained by brewing, and it can be carried out by a conventional method such as distillation or dialysis.

[0022] The content of 2,6-dimethylpyrazine in the beer-taste beverage according to this embodiment is 10 μg / L or more, based on the total volume of the beer-taste beverage. The content of 2,6-dimethylpyrazine may be 20 μg / L or more, 30 μg / L or more, or 50 μg / L or more, which further improves the mellowness of the acidity, the fullness of the acidity, and the length of the aftertaste, and may be 60 μg / L or more, 80 μg / L or more, or 100 μg / L or more, which further improves the mellowness of the acidity, the fullness of the acidity, and the length of the aftertaste and provides a more unified flavor and aroma as a beer-taste beverage.

[0023] The 2,6-dimethylpyrazine content may be 1000 μg / L or less, 800 μg / L or less, 600 μg / L or less, or 550 μg / L or less, which further improves the mellowness of the acidity, the fullness of the acidity, and the length of the aftertaste, and may be 500 μg / L or less, 450 μg / L or less, 400 μg / L or less, 350 μg / L or less, 300 μg / L or less, 250 μg / L or less, 200 μg / L or less, or 150 μg / L or less, which further improves the mellowness of the acidity, the fullness of the acidity, and the length of the aftertaste, further suppresses astringency and unpleasant flavors, and provides a more unified flavor and aroma as a beer-flavored beverage. When the 2,6-dimethylpyrazine content is 500 μg / L or less, the harshness is further suppressed.

[0024] The 2,6-dimethylpyrazine content may be from 20 μg / L to 500 μg / L, from 30 μg / L to 350 μg / L, or from 50 μg / L to 250 μg / L, because this further improves the mellowness of the acidity, the fullness of the acidity, and the length of the aftertaste, while further suppressing astringency and unpleasant flavors and providing a more unified flavor and aroma as a beer-flavored beverage. If the 2,6-dimethylpyrazine content is within the above ranges, harshness is further suppressed and the flavor (roundness, etc.) or flavor balance is improved.

[0025] The 2,6-dimethylpyrazine content of a beer-taste beverage can be measured, for example, by the method described in the Examples below.

[0026] The content of 2,6-dimethylpyrazine in the beer-taste beverage according to this embodiment can be adjusted by, for example, adding 2,6-dimethylpyrazine so that the content falls within the above range when producing a beer-taste beverage by conventional methods, appropriately selecting the types of raw materials or yeast that result in a high or low 2,6-dimethylpyrazine content, controlling the amount of 2,6-dimethylpyrazine produced by controlling the brewing conditions, or any combination of these methods. When adding 2,6-dimethylpyrazine, for example, 2,6-dimethylpyrazine itself may be added, or a composition containing 2,6-dimethylpyrazine may be added.

[0027] The beer-taste beverage according to this embodiment may or may not contain ethyl acetate. The ethyl acetate content in the beer-taste beverage according to this embodiment may be 10 mg / L or less (0 mg / L or more and 10 mg / L or less), for example, 9 mg / L or less, 8 mg / L or less, 7 mg / L or less, 6 mg / L or less, 5 mg / L or less, 4 mg / L or less, or 3 mg / L or less.

[0028] The beer-taste beverage according to this embodiment may or may not contain isoamyl acetate. The isoamyl acetate content in the beer-taste beverage according to this embodiment may be 1 mg / L or less (0 mg / L or more and 1 mg / L or less), for example, 0.8 mg / L or less, 0.6 mg / L or less, 0.4 mg / L or less, 0.3 mg / L or less, 0.2 mg / L or less, or 0.1 mg / L or less.

[0029] The contents of ethyl acetate and isoamyl acetate can be measured, for example, by the method described in "8.22 Low-boiling point aroma components" 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), revised and expanded in 2013).

[0030] The beer-taste beverage according to this embodiment has an improved mellow acidity, fuller acidity, and longer aftertaste, even at a low pH. The beer-taste beverage according to this embodiment has an alcohol content of less than 1 v / v% and contains a predetermined amount of 2,6-dimethylpyrazine, which makes it less likely to lose its flavor balance even at a low pH.

[0031] The pH of the beer-taste beverage according to this embodiment may be 5.0 or less, but a pH of 4.0 or less will further improve the beer-taste beverage's resistance to microorganisms. The pH of the beer-taste beverage according to this embodiment may be, for example, 3.0 to 4.5, 3.3 to 4.2, or 3.6 to 3.9. Here, the pH of the beer-taste beverage refers to the pH of the final product.

[0032] The beer-taste beverage according to this embodiment may contain a sour component. The sour component may be, for example, at least one selected from the group consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid. The sour component may be used to adjust the pH.

[0033] Even when a sour component is contained in the beer-taste beverage according to this embodiment, the mellowness of the sourness, as well as the fullness and length of the sourness, are improved. In other words, the beer-taste beverage according to this embodiment can contain the sour component without upsetting the balance of flavor and aroma.

[0034] The content of the sour component may be adjusted, for example, so that the pH falls within the above range. The content of the sour component, calculated as citric acid based on the total volume of the beer-taste beverage, may be from 10 mg / L to 5000 mg / L, from 100 mg / L to 4500 mg / L, from 300 mg / L to 3500 mg / L, from 500 mg / L to 3000 mg / L, from 1000 mg / L to 2700 mg / L, or from 1500 mg / L to 2500 mg / L.

[0035] When a beer-taste beverage contains multiple sour components, the content of sour components refers to the total content of each sour component.

[0036] The citric acid equivalent is a value obtained by converting the acidity of each sour component based on the acidity of citric acid. For example, the citric acid equivalent corresponding to 100 mg / L of malic acid is 125 mg / L, the citric acid equivalent corresponding to 100 mg / L of tartaric acid is 130 mg / L, the citric acid equivalent corresponding to 100 mg / L of succinic acid is 115 mg / L, the citric acid equivalent corresponding to 100 mg / L of lactic acid is 120 mg / L, the citric acid equivalent corresponding to 100 mg / L of fumaric acid is 180 mg / L, the citric acid equivalent corresponding to 100 mg / L of acetic acid is 100 mg / L, and the citric acid equivalent corresponding to 100 mg / L of phosphoric acid is 200 mg / L.

[0037] Regarding the content of each sour component before conversion to citric acid, the content of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid can be measured by the method described in "8.24.2 Capillary Electrophoresis" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). The content of phosphoric acid can be measured, for example, by ion chromatography.

[0038] The content of the sour component in the beer-taste beverage according to this embodiment can be adjusted, for example, by adding the sour component so that the content falls within the above-mentioned range when producing a beer-taste beverage by conventional methods, by appropriately selecting the type of raw material or yeast that increases or decreases the content of the sour component, by controlling the brewing conditions to control the amount of the sour component produced, or by any combination of these methods. When adding a sour component, the sour component may be added directly, or a composition containing the sour component may be added, for example.

[0039] The true extract content of the beer-taste beverage according to this embodiment may be, for example, 2.0 g / 100 mL or more, 2.5 g / 100 mL or more, 3.0 g / 100 mL or more, 3.2 g / 100 mL or more, 3.4 g / 100 mL or more, 3.6 g / 100 mL or more, 4.0 g / 100 mL or more, or 4.2 g / 100 mL or more. The true extract content of the beer-taste beverage according to this embodiment may be, for example, 10.0 g / 100 mL or less, 9.0 g / 100 mL or less, 8.0 g / 100 mL or less, 7.0 g / 100 mL or less, 6.0 g / 100 mL or less, or 5.0 g / 100 mL or less.

[0040] In the beer-flavored beverage of this embodiment, even when the true extract content is high (for example, 3.0 g / 100 mL or more), the mellowness of the acidity, as well as the fullness and length of the acidity, are improved.

[0041] True extract content is the non-volatile solids content in a beer-taste beverage expressed as a sucrose equivalent. Specifically, it includes carbohydrates, nitrogenous compounds, glycerin, minerals, bitter substances, polyphenols, non-volatile organic acids, etc. The true extract content of a beer-taste beverage is calculated according to the method described in "8.4 True Extract, 8.4.3 Alcolyzer 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 revised and expanded in 2013).

[0042] The true extract content of a beer-taste beverage can be adjusted by, for example, adding sugar, protein (or its hydrolyzates), etc. so that the true extract content falls within the above range when producing a beer-taste beverage using conventional methods; appropriately selecting the type of raw material so that the true extract content falls within the above range; obtaining a pre-fermentation solution by suppressing saccharification (production of maltose and maltotriose) through fermentation using a manufacturing method that controls the activity of β-amylase; using yeast with low maltose assimilation and / or maltotriose assimilation; controlling the fermentation process by stopping the fermentation process midway (lowering the fermentation temperature midway) or fermenting at a low temperature from the beginning of the fermentation process; appropriately selecting yeast with assimilation properties suitable for keeping the true extract content within the above range; or any combination of these methods.

[0043] The beer-taste beverage according to this embodiment may or may not contain a barley ingredient as an ingredient. In this specification, the barley ingredient refers to barley or a processed barley product. Examples of barley include barley, wheat, rye, oats, oats, pearl barley, and oats. Examples of processed barley products include barley extract, malt, and malt extract. Barley extract is obtained by extracting barley extract components containing sugars and nitrogen from barley. Malt is obtained by germinating barley. Malt extract is obtained by extracting extract components containing sugars and nitrogen from malt.

[0044] The beer-taste beverage according to this embodiment may or may not contain hops as an ingredient. Hops include dried hops, hop pellets, and hop extract, as well as processed hop products such as low hops, hexahops, tetrahops, and iso-hop extracts.

[0045] The beer-taste beverage according to this embodiment may have a malt ratio (the proportion of malt in ingredients other than water and hops) of 0% to 100% by weight. The malt ratio may be 10% by weight or more, 20% by weight or more, 30% by weight or more, 40% by weight or more, 50% by weight or more, 60% by weight or more, 65% by weight or more, 66% by weight or more, 67% by weight or more, 70% by weight or more, 80% by weight or more, 90% by weight or more, 95% by weight or more, 99% by weight or more, or 100% by weight. The malt ratio may also be less than 100% by weight, 90% by weight or less, 95% by weight or less, 90% by weight or less, 80% by weight or less, 70% by weight or less, 60% by weight or less, or 50% by weight or less.

[0046] The beer-taste beverage according to this embodiment may be a fermented beverage (a beer-taste fermented beverage) or a non-fermented beverage (a beer-taste non-fermented beverage). Fermented beverages are produced through fermentation with yeast or the like. Non-fermented beverages are produced without fermentation with yeast or the like. Note that non-fermented beverages also include beer-taste beverages produced by blending alcohol (e.g., distilled alcohol such as spirits or raw material alcohol) without fermentation with yeast or the like.

[0047] The beer-taste beverage of this embodiment may contain colorants, sweeteners, high-intensity sweeteners, antioxidants, flavorings, salts, dietary fiber, and the like typically incorporated into beverages, provided that the effects of the present invention are not impaired. Examples of colorants include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweeteners include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, saccharin sodium, 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, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fiber include indigestible dextrin, indigestible glucan, polydextrose, and inulin.

[0048] The beer-taste beverage according to this embodiment may be either non-sparkling or sparkling. Here, non-sparkling refers to a beverage that has a gas pressure of 0.049 MPa (0.5 kg / cm) at 20°C. 2 ) at 20°C, and foaming refers to a state in which the gas pressure is less than 0.049 MPa (0.5 kg / cm 2 ) or more. In the case of foaming, the upper limit of gas pressure is 0.294 MPa (3.0 kg / cm 2 ) may be sufficient.

[0049] The beer-taste beverage according to this embodiment can be served in a container. Any container that can be sealed can be used, and metal (such as aluminum or steel) cans or barrels can be used. Glass containers, PET bottles, paper containers, pouches, and other containers can also be used. The container capacity is not particularly limited, and any currently available containers can be used. Metal containers are preferred because they completely block gases, moisture, and light, and can maintain stable quality at room temperature for long periods of time.

[0050] The method for producing a beer-taste beverage according to this embodiment is a method for producing a beer-taste beverage with an alcohol content of less than 1 v / v%, and includes adjusting the 2,6-dimethylpyrazine content to 10 μg / L or more. This method may further include adjusting the alcohol content to less than 1 v / v%. For example, this method can be carried out in accordance with standard procedures for producing a beer-taste beverage with an alcohol content of less than 1 v / v%, except for adjusting the 2,6-dimethylpyrazine content in the beer-taste beverage to 10 μg / L or more.

[0051] The beer-taste beverage according to this embodiment may be produced, for example, by mixing ingredients (a method that does not involve a fermentation step), or may be produced through fermentation using yeast or the like (a brewing method).

[0052] A production method according to one embodiment (a method that does not involve a fermentation step) includes, for example, a blending step of blending water, 2,6-dimethylpyrazine or a raw material containing 2,6-dimethylpyrazine, and, if necessary, ethanol or an ethanol-containing liquid (e.g., raw material alcohol, distilled alcohol such as spirits and vodka, or a fermented liquid obtained by brewing), and various additives (e.g., colorants, sweeteners, high-intensity sweeteners, antioxidants, acidic components, flavorings, salts, dietary fiber, etc.) in a raw material tank.

[0053] The production method according to this embodiment may further include a filtration step of filtering the mixed liquid obtained by mixing the components in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling a container such as a bottle, a can, or a plastic bottle with the sterilized filtrate sterilized in the first sterilization step, and a second sterilization step of sterilizing the filtrate filled in the container in the filling step together with the container.

[0054] The blending step may involve mixing while stirring using a stirrer or the like so that the components are thoroughly mixed. The filtration step may be carried out using, for example, a general filter or strainer. The first sterilization step may be carried out by plate sterilization from the standpoint of processing speed, etc., and is not limited to this method as long as a similar process can be performed. The filling step may be carried out in a clean room maintained at a level of cleanliness typically achieved in the manufacture of beverages. The second sterilization step may be carried out by heating the filtrate together with the container at a predetermined temperature for a predetermined time. The first or second sterilization step may be a non-heating sterilization step. Examples of non-heating sterilization steps include ultraviolet (UV) sterilization. Non-sterilization filling without a sterilization step is also possible.

[0055] In another embodiment, the production method (brewing method) includes, for example, a mashing step and a fermentation step.

[0056] In the mashing process, a pre-fermentation liquid is obtained using raw materials and mashing water (water used in the mashing process). In other words, the mashing process is a process for preparing a pre-fermentation liquid to be used for fermentation. The mashing process may include, in this order, a saccharification process for producing mash from the raw materials and mashing water, a filtration process for filtering the mash to obtain a sugar-containing liquid, a boiling process for boiling the sugar-containing liquid, a removal process for removing solids from the raw material liquid, and a cooling process for cooling the raw material liquid.

[0057] The saccharification process includes a step of adding the raw materials and brewing water, adjusting the temperature to 62 to 76°C, and maintaining that temperature. In this step, the temperature is maintained at 62 to 76°C for, for example, 1 to 200 minutes. This allows, for example, saccharification of the raw materials to proceed and soluble components to elute, resulting in the production of mash containing components necessary for yeast metabolism. The mash obtained in the saccharification process is filtered in the filtration process to produce a sugar-containing liquid.

[0058] In the boiling process, the sugar-containing liquid is boiled to obtain a boiled liquid (a sugar-containing liquid after boiling). A sugar-containing liquid contains components that can be fermented into alcohol by yeast. Examples of sugar-containing liquids include wort and syrup. Wort is an unfermented liquid obtained through the saccharification of the above-mentioned barley raw material. Wort can be obtained, for example, through a process of mixing a raw material such as the above-mentioned barley raw material with water, a process of saccharifying the liquid containing the raw material and water by a conventional method to obtain a saccharified liquid, and a process of filtering the saccharified liquid.

[0059] In the boiling step, hops may be added to the raw material liquid. Examples of the hops that can be added include dried hops, hop pellets, and hop extract. The hops may also be processed hop products such as low hops, hexahops, tetrahops, and iso-hop extracts.

[0060] In the removing step, solids in the post-boiling liquid are removed to obtain a purified liquid. The removing step can be carried out, for example, by precipitating insoluble solids contained in the post-boiling liquid. Examples of solids include thermal coagulation produced in the boiling step, and hop residues if hops are added in the boiling step. The removing step may be carried out in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid.

[0061] In the mashing process, a manufacturing method that controls the activity of β-amylase may be adopted. Specifically, this is a mashing method that omits or shortens the temperature maintenance step at 62 to 68°C in the saccharification process. This suppresses saccharification, which in turn suppresses alcohol production in the fermentation process and makes it possible to adjust the alcohol content.

[0062] In the fermentation step, the pre-fermentation liquid is fermented with yeast to obtain a post-fermentation liquid. In the fermentation step, yeast is added to carry out alcoholic fermentation. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

[0063] The yeast used in the fermentation step may be a normal beer yeast or a yeast with low alcohol production ability (for example, a yeast with low maltose assimilation ability and / or maltotriose assimilation ability). By using a yeast with low alcohol production ability, alcohol production in the fermentation step can be suppressed, making it easier to adjust the alcohol content.

[0064] The production method according to this embodiment may further include an alcohol content adjustment step. The alcohol content adjustment step is a step of adjusting the alcohol content to fall within the above-mentioned range. Because the beer-taste beverage according to this embodiment has a low alcohol content, the alcohol content may be adjusted by, for example, shortening the fermentation period, using a brewing method that controls β-amylase activity as described above, or using yeast with low alcohol-producing ability to suppress alcohol production during the fermentation step. The alcohol content may also be adjusted by controlling the fermentation step by techniques such as stopping the fermentation step midway (lowering the fermentation temperature midway) or fermenting at a low temperature from the beginning, or by removing or reducing the alcohol after fermentation in the same manner as for beer-taste beverages such as regular beer. The method for removing or reducing the alcohol is not particularly limited, and may be carried out using conventional methods such as distillation, dialysis, or dilution.

[0065] The production method according to this embodiment may include a step of filtering the post-fermentation liquid as a post-fermentation step after the fermentation step. By performing the filtration step, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0066] In the production method according to this embodiment, other post-fermentation processes may be performed, such as heating (sterilization) the post-fermentation liquid (or the post-fermentation liquid after the filtration process) or adding various additives (e.g., coloring agents, sweeteners, high-intensity sweeteners, antioxidants, sour components, flavorings, salts, dietary fiber).

[0067] A preferred example of the production method (brewing method) according to this embodiment is a method that combines brewing using the aforementioned method for controlling β-amylase activity in the brewing process with the use of yeast with low maltose and / or maltotriose assimilation in the fermentation process. By employing this method, it is possible to adjust the alcohol content of the beer-taste beverage to fall within the aforementioned range. Furthermore, the alcohol content of the resulting beer-taste beverage can be adjusted to fall within the aforementioned range without undergoing a further step of adjusting the alcohol content.

[0068] The present invention can also be considered as a method for improving the flavor of a beer-taste beverage having an alcohol content of less than 1 v / v%, which comprises adjusting the 2,6-dimethylpyrazine content to 10 μg / L or more. The method may be a method for improving the quality of sourness, a method for improving the persistence of sourness, or a method for improving the quality and persistence of sourness. The quality of sourness may be the mellowness of the sourness. The persistence of sourness may be the fullness of the sourness and the length of the aftertaste. As specific embodiments of the method, the above-mentioned embodiments can be applied without particular limitation. [Example]

[0069] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to the following examples.

[0070] [Production of beer-flavored beverage (alcohol content 0.70 v / v%)] Malt (malt usage ratio 100% by weight) and hops were used as raw materials, and a pre-fermentation liquid was obtained by a conventional method. Next, yeast (a yeast strain with lower maltose assimilation and / or maltotriose assimilation ability compared to ordinary beer yeast) was added to the pre-fermentation liquid and fermented to obtain a post-fermentation liquid. An acidulant (sour component) was added to the post-fermentation liquid, which was then filtered, and carbon dioxide gas was injected at a gas pressure of 2.3 kg / cm. 2 The content of 2,6-dimethylpyrazine was then adjusted to the amount shown in Table 1, and the mixture was filled into 350 ml cans. In this way, beer-taste beverages Samples 1 to 7 were obtained.

[0071] The alcohol content of the beer-taste beverages of Samples 1 to 7 was 0.70 v / v%, the true extract content of the beer-taste beverages of Samples 1 to 7 was 4.30 g / 100 mL (w / v%), and the pH of the beer-taste beverages of Samples 1 to 7 was 3.83.

[0072] The content of sour components in the beer-taste beverages of Samples 1 to 7, calculated as citric acid (total value of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid), was 2005 mg / L.

[0073] [Analysis and Evaluation of Beer-Taste Beverages] (True Extract) The true extract of beer-flavored beverages was measured according to the method described in "8.4 True Extract, 8.4.3 Alcolyzer Method" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0074] (Alcohol content) The alcohol content of beer-flavored beverages was measured according to the method described in "8.3.6 Beer, Alcohol (Alcolyzer Method)" 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), revised and expanded in 2013).

[0075] (2,6-dimethylpyrazine content) The content of 2,6-dimethylpyrazine in the beer-taste beverage of the test example is as shown in Table 1.

[0076] Regarding the content of 2,6-dimethylpyrazine in the beer-flavored beverages, the value for Sample 1 was measured using GC-MS (Agilent Technologies), and the content for Samples 2 to 7 is the sum of the content for Sample 1 and the amount of each substance added.

[0077] The contents of each acidic component before conversion to citric acid were measured according to the method described in "8.24.2 Capillary Electrophoresis" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of Brewers Association of Japan [Analysis Committee], revised and expanded in 2013). Phosphoric acid was measured by ion chromatography using a Thermo DIONEX ICS-1100.

[0078] (sensory evaluation) A sensory evaluation was conducted on the beer-flavored beverages of Samples 1 to 7, covering the evaluation items of "quality of sourness," "sourness lingering," "astringency and off-flavors," and "unity of beer taste." The sensory evaluation was conducted by four selected panelists with discriminating abilities. Each evaluation item was rated on a five-point scale from 1 to 5, and the average score was calculated.

[0079] Regarding "quality of sourness," a higher score indicates that the sourness is perceived as more mellow, and a lower score indicates that the sourness is perceived as more sharp.

[0080] Regarding "sourness persistence," a higher score indicates a fuller sourness and a longer aftertaste, while a lower score indicates a sharper sourness.

[0081] For "astringency and unpleasant taste," the higher the score, the stronger the astringency and unpleasant taste felt, and the lower the score, the weaker the astringency and unpleasant taste felt.

[0082] For "unity of beer taste," a higher score indicates a more harmonious aroma and flavor as a beer-flavored beverage, and a lower score indicates a less harmonious aroma and flavor as a beer-flavored beverage.

[0083] [Table 1]

[0084] As shown in Table 1, it was shown that in beer-flavored beverages with an alcohol content of less than 1 v / v%, adjusting the content of 2,6-dimethylpyrazine to a specified value or higher improves the quality and persistence of the sourness.

[0085] The beer-flavored beverages of Samples 2 to 5 had improved quality and duration of sourness, and suppressed astringency and unpleasant flavors (comparison of Samples 2 to 5 with Samples 6 and 7). The beer-flavored beverages of Samples 3 to 5 had a more unified flavor as beer-flavored beverages (comparison of Samples 3 to 5 with Samples 1 to 2 and 6 to 7).

Claims

1. The alcohol content is less than 1 v / v%, The content of 2,6-dimethylpyrazine is 10 μg / L or more and 300 μg / L or less, pH is 5.0 or less, Contains sour ingredients, The beer-taste beverage has a content of the sour component of 500 mg / L or more and 3000 mg / L or less in terms of citric acid.

2. 2. The beer-taste beverage according to claim 1, wherein the pH is 3.0 or higher and 4.5 or lower.

3. A beer-flavored beverage as described in claim 1 or 2, wherein the content of the acidic component is 1000 mg / L or more and 2700 mg / L or less in terms of citric acid.

4. The beer-taste beverage according to any one of claims 1 to 3, wherein the 2,6-dimethylpyrazine content is from 50 μg / L to 250 μg / L.

5. 5. The beer-taste beverage according to any one of claims 1 to 4, wherein the ethyl acetate content is 10 mg / L or less, or the isoamyl acetate content is 1 mg / L or less.

6. A method for producing a beer-taste beverage having an alcohol content of less than 1 v / v%, comprising: adjusting the content of 2,6-dimethylpyrazine to 10 μg / L or more and 300 μg / L or less; the pH of the beer-taste beverage is 5.0 or less, the beer-taste beverage contains a sour component, The method of claim 1, wherein the content of the sour component in the beer-taste beverage is 500 mg / L or more and 3000 mg / L or less in terms of citric acid.

7. A method for enhancing the flavor of a beer-taste beverage having an alcohol content of less than 1 v / v %, comprising: adjusting the content of 2,6-dimethylpyrazine to 10 μg / L or more and 300 μg / L or less; the pH of the beer-taste beverage is 5.0 or less, the beer-taste beverage contains a sour component, The method of claim 1, wherein the content of the sour component in the beer-taste beverage is 500 mg / L or more and 3000 mg / L or less in terms of citric acid.

Images