Beer-flavored beverage, method for manufacturing the same, and method for improving its flavor.

Abstract

To provide a beer-taste beverage that has a flavor including an unprecedented cool feeling, and to provide a method for producing the same and a method for improving the flavor.SOLUTION: The beer-taste beverage contains 1,8-cineole by 0.001 mass ppb or more, methyl gelate by 3 mass ppb or more, and 2-acetylpyrrole by 41 mass ppb or more.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 improving the flavor thereof.

Background Art

[0002] Patent Document 1 relates to a carbonated alcoholic beverage contained in a container, having a sweetness degree of 2 or less and containing a cooling sensation-imparting substance and limonene. The content of the cooling sensation-imparting substance is 0.1 to 1000 ppm, and the cooling sensation-imparting substance is menthol or its derivative, menthone, camphor, pregol, isopregol, cineol, peppermint oil, spearmint oil, eucalyptus oil, 3-(l-menthoxy)propane-1,2-diol, N-alkyl-p-menthane-3-carboxamide, 2-methyl-3-(l-menthoxy)propane-1,2-diol, p-menthane-3,8-diol, 2-(l-menthoxy)ethan-1-ol, 3-(l-menthoxy)propan-1-ol, 4-(l-menthoxy)butan-1-ol, menthyl 3-hydroxybutanoate, menthyl lactate, menthone glycerin ketal, N-methyl-2,2-isopropylmethyl-3-methylbutanamide, and menthyl glyoxylate. It is described that it is at least one selected from the group consisting of, and in a specific example, 1 ppm to 120 ppm of l-Menthyl(3S)-3-hydroxybutanoate, which is a menthol derivative, is added as the cooling sensation-imparting substance.

[0003] Patent Document 2 describes a non-alcoholic beverage having an autonomic nerve regulating action and excellent in a cooling sensation, characterized in that it contains 1 or 2 or more of eudesmol consisting of α-eudesmol, β-eudesmol and γ-eudesmol as an active ingredient, and the content of the active ingredient is 5 to 100 ppb in total of the content of eudesmol contained, and the alcohol content is less than 1%.

Prior Art Documents

Patent Documents

[0004] [Patent Document 1] Japanese Patent Publication No. 2019-180279 [Patent Document 2] Japanese Patent Publication No. 2013-094097 [Overview of the project] [Problems that the invention aims to solve]

[0005] Meanwhile, the inventors of the present invention have been investigating technical means for imparting a unique cooling sensation and flavor to beer-flavored beverages.

[0006] This invention has been made in view of the above-mentioned problems, and one of its objectives is to provide a beer-flavored beverage having a unique cooling sensation and flavor, as well as a method for producing the same and a method for improving the flavor. [Means for solving the problem]

[0007] A beer-flavored beverage according to one embodiment of the present invention for solving the above problems contains 0.001 ppb by mass or more of 1,8-cineole, 3 ppb by mass or more of methyl geranate, and 41 ppb by mass or more of 2-acetylpyrrole. According to the present invention, a beer-flavored beverage having an unprecedented cooling sensation and flavor is provided.

[0008] Furthermore, the beer-flavored beverage may contain 0.005 ppb by mass or more of 1,8-cineole. Furthermore, the beer-flavored beverage may contain 7 ppb by mass or more of methyl geranate. Furthermore, the beer-flavored beverage may contain 45 ppb by mass or more of 2-acetylpyrrole.

[0009] A method for producing a beer-flavored beverage according to one embodiment of the present invention for solving the above problems includes using raw materials containing 1,8-cineole, raw materials containing methyl geranate, and raw materials containing 2-acetylpyrrole such that the beer-flavored beverage has a 1,8-cineole content of 0.001 ppb by mass or more, a methyl geranate content of 3 ppb by mass or more, and a 2-acetylpyrrole content of 41 ppb by mass or more. According to the present invention, a method for producing a beer-flavored beverage having an unprecedented cooling sensation and flavor is provided.

[0010] In a method for improving the flavor of a beer-flavored beverage according to one embodiment of the present invention for solving the above problems, the flavor of the beer-flavored beverage is improved by adjusting the content of 1,8-cineole, methyl geranate, and 2-acetylpyrrole such that the content of 1,8-cineole is 0.001 ppb by mass or more, the content of methyl geranate is 3 ppb by mass or more, and the content of 2-acetylpyrrole is 41 ppb by mass or more. According to the present invention, a method for effectively improving the flavor of a beer-flavored beverage is provided. [Effects of the Invention]

[0011] According to the present invention, a beer-flavored beverage having a unique cooling sensation and flavor, as well as a method for producing the same and a method for improving the flavor, are provided. [Brief explanation of the drawing]

[0012] [Figure 1] This is an explanatory diagram showing an example of the results of evaluating the flavor of a beer-flavored beverage in Example 1 of an embodiment of one embodiment of the present invention. [Figure 2] This is an explanatory diagram showing an example of the results of evaluating the flavor of a beer-flavored beverage in Example 2 of an embodiment of one embodiment of the present invention. [Figure 3] This is an explanatory diagram showing an example of the results of evaluating the flavor of a beer-flavored beverage in Example 3 of an embodiment of one embodiment of the present invention. [Modes for carrying out the invention]

[0013] One embodiment of the present invention is described below. However, the present invention is not limited to this embodiment.

[0014] The beer-flavored beverage according to this embodiment (hereinafter referred to as "the beverage") contains 0.001 ppb by mass or more of 1,8-cineole, 3 ppb by mass or more of methyl geranate, and 41 ppb by mass or more of 2-acetylpyrrole.

[0015] The method according to this embodiment (hereinafter referred to as "this method") includes, as one aspect, a method for producing a beer-flavored beverage, which involves using raw materials containing 1,8-cineole, methyl geranate, and 2-acetylpyrrole such that the beer-flavored beverage contains 0.001 ppb by mass or more of 1,8-cineole, 3 ppb by mass or more of methyl geranate, and 41 ppb by mass or more of 2-acetylpyrrole.

[0016] In other words, the inventors of the present invention diligently studied technical means for imparting an unprecedented cooling sensation and flavor to beer-flavored beverages. Surprisingly, they independently discovered that by adopting a specific combination of content amounts for three specific components—1,8-cineole, methyl geranate, and 2-acetylpyrrole—they could realize a beer-flavored beverage with an unprecedented cooling sensation and flavor, thus completing the present invention.

[0017] Therefore, this method also includes, in other respects, a method for improving the flavor of a beer-flavored beverage by adjusting the content of 1,8-cineole, methyl geranate, and 2-acetylpyrrole such that the 1,8-cineole content of the beer-flavored beverage is 0.001 ppb by mass or more, the methyl geranate content is 3 ppb by mass or more, and the 2-acetylpyrrole content is 41 ppb by mass or more.

[0018] 1,8-Cineole is a compound identified by the CAS number 470-82-6. The content of 1,8-cineole in this beverage is preferably 0.002 mass ppb or more, more preferably 0.005 mass ppb or more, further preferably 0.01 mass ppb or more, further preferably 0.02 mass ppb or more, further preferably 0.03 mass ppb or more, further preferably 0.04 mass ppb or more, further preferably 0.05 mass ppb or more, further preferably 0.06 mass ppb or more, further preferably 0.07 mass ppb or more, further preferably 0.08 mass ppb or more, and particularly preferably 0.09 mass ppb or more.

[0019] Also, from the viewpoint of particularly enhancing the cooling sensation, the content of 1,8-cineole in this beverage is more preferably 0.1 mass ppb or more, further preferably 0.2 mass ppb or more, further preferably 0.3 mass ppb or more, and particularly preferably 0.4 mass ppb or more.

[0020] The content of 1,8-cineole in this beverage may be 30 mass ppb or less, preferably 20 mass ppb or less, more preferably 15 mass ppb or less, further preferably 10 mass ppb or less, further preferably 9 mass ppb or less, further preferably 8 mass ppb or less, further preferably 7 mass ppb or less, further preferably 6 mass ppb or less, further preferably 5 mass ppb or less, further preferably 4 mass ppb or less, further preferably 3 mass ppb or less, further preferably 2 mass ppb or less, and particularly preferably 1 mass ppb or less.

[0021] Furthermore, the 1,8-cineole content in this beverage is more preferably 0.9 ppb by mass or less, more preferably 0.8 ppb by mass or less, more preferably 0.7 ppb by mass or less, more preferably 0.6 ppb by mass or less, and particularly preferably 0.5 ppb by mass or less. The 1,8-cineole content in this beverage may be specified by any combination of any one of the lower limits and any one of the upper limits mentioned above.

[0022] Methyl geranate is a compound identified by CAS number 2349-14-6. The methyl geranate content in this beverage is preferably 5 ppb by mass or more, more preferably 7 ppb by mass or more, more preferably 8 ppb by mass or more, more preferably 9 ppb by mass or more, more preferably 10 ppb by mass or more, more preferably 11 ppb by mass or more, and particularly preferably 12 ppb by mass or more.

[0023] Furthermore, the methyl geranate content in this beverage is more preferably 13 ppb by mass or more, more preferably 14 ppb by mass or more, more preferably 15 ppb by mass or more, more preferably 16 ppb by mass or more, more preferably 17 ppb by mass or more, more preferably 18 ppb by mass or more, more preferably 19 ppb by mass or more, and particularly preferably 20 ppb by mass or more.

[0024] Furthermore, the methyl geranate content in this beverage is more preferably 21 ppb by mass or more, more preferably 22 ppb by mass or more, more preferably 23 ppb by mass or more, more preferably 24 ppb by mass or more, more preferably 25 ppb by mass or more, more preferably 26 ppb by mass or more, more preferably 27 ppb by mass or more, more preferably 28 ppb by mass or more, more preferably 29 ppb by mass or more, and particularly preferably 30 ppb by mass or more.

[0025] Furthermore, from the viewpoint of particularly enhancing the cooling sensation, the methyl geranate content in this beverage is more preferably 32 ppb by mass or more, more preferably 40 ppb by mass or more, more preferably 50 ppb by mass or more, and particularly preferably 60 ppb by mass or more.

[0026] The methyl geranate content in this beverage may be 500 ppb by mass or less, preferably 400 ppb by mass or less, more preferably 350 ppb by mass or less, and particularly preferably 310 ppb by mass or less.

[0027] Furthermore, the methyl geranate content in this beverage is more preferably 300 ppb by mass or less, more preferably 280 ppb by mass or less, more preferably 260 ppb by mass or less, more preferably 240 ppb by mass or less, more preferably 220 ppb by mass or less, more preferably 200 ppb by mass or less, more preferably 180 ppb by mass or less, more preferably 160 ppb by mass or less, more preferably 140 ppb by mass or less, more preferably 120 ppb by mass or less, and particularly preferably 110 ppb by mass or less.

[0028] Furthermore, the methyl geranate content in this beverage is more preferably 100 ppb by mass or less, more preferably 90 ppb by mass or less, more preferably 80 ppb by mass or less, more preferably 70 ppb by mass or less, more preferably 60 ppb by mass or less, more preferably 50 ppb by mass or less, and particularly preferably 40 ppb by mass or less. The methyl geranate content in this beverage may be specified by any combination of one of the lower limits and one of the upper limits mentioned above.

[0029] 2-acetylpyrrole is a compound identified by CAS number 1072-83-9. The 2-acetylpyrrole content in this beverage is preferably 45 ppb by mass or more, more preferably 50 ppb by mass or more, more preferably 55 ppb by mass or more, more preferably 60 ppb by mass or more, more preferably 65 ppb by mass or more, more preferably 70 ppb by mass or more, more preferably 75 ppb by mass or more, more preferably 80 ppb by mass or more, more preferably 85 ppb by mass or more, more preferably 90 ppb by mass or more, and particularly preferably 95 ppb by mass or more.

[0030] Furthermore, from the viewpoint of particularly enhancing the cooling sensation, the 2-acetylpyrrole content in this beverage is more preferably 100 ppb by mass or more, more preferably 110 ppb by mass or more, more preferably 120 ppb by mass or more, and particularly preferably 130 ppb by mass or more.

[0031] The 2-acetylpyrrole content in this beverage may be 2000 ppb by mass or less, preferably 1500 ppb by mass or less, more preferably 1100 ppb by mass or less, even more preferably 1000 ppb by mass or less, even more preferably 900 ppb by mass or less, even more preferably 800 ppb by mass or less, even more preferably 700 ppb by mass or less, even more preferably 600 ppb by mass or less, even more preferably 500 ppb by mass or less, even more preferably 400 ppb by mass or less, even more preferably 350 ppb by mass or less, and especially preferably 300 ppb by mass or less.

[0032] Furthermore, the 2-acetylpyrrole content in this beverage is more preferably 280 ppb by mass or less, more preferably 260 ppb by mass or less, more preferably 240 ppb by mass or less, more preferably 220 ppb by mass or less, more preferably 200 ppb by mass or less, more preferably 180 ppb by mass or less, more preferably 160 ppb by mass or less, more preferably 140 ppb by mass or less, more preferably 130 ppb by mass or less, more preferably 120 ppb by mass or less, and particularly preferably 110 ppb by mass or less. The 2-acetylpyrrole content in this beverage may be specified by any combination of any one of the lower limits and any one of the upper limits mentioned above.

[0033] The combination of 1,8-cineole content, methyl geranate content, and 2-acetylpyrrole content in this beverage is determined by any combination of the range specified by the arbitrary lower and / or upper limits of the 1,8-cineole content, the range specified by the arbitrary lower and / or upper limits of the methyl geranate content, and the range specified by the arbitrary lower and / or upper limits of the 2-acetylpyrrole content.

[0034] Specifically, the beverage preferably contains, for example, 0.001 ppb by mass or more of 1,8-cineole, and further preferably contains 7 ppb by mass or more and 120 ppb by mass or less of methyl geranate, and 45 ppb by mass or more and 350 ppb by mass or less of 2-acetylpyrrole, and is particularly preferably contains 13 ppb by mass or more and 100 ppb by mass or less of methyl geranate, and 55 ppb by mass or more and 130 ppb by mass or less of 2-acetylpyrrole.

[0035] Furthermore, this beverage preferably contains, for example, 3 ppb by mass or more of methyl geranate, and more preferably contains 0.005 ppb by mass or more and 5 ppb by mass or less of 1,8-cineole, and 45 ppb by mass or more and 350 ppb by mass or less of 2-acetylpyrrole, and is particularly preferably contains 0.05 ppb by mass or more and 0.6 ppb by mass or less of 1,8-cineole, and 55 ppb by mass or more and 130 ppb by mass or less of 2-acetylpyrrole.

[0036] Furthermore, this beverage preferably contains, for example, 41 ppb by mass or more of 2-acetylpyrrole, and more preferably contains 0.005 ppb by mass or more and 5 ppb by mass or less of 1,8-cineole, and 7 ppb by mass or more and 120 ppb by mass or less of methyl geranate, and particularly preferably contains 0.05 ppb by mass or more and 0.6 ppb by mass or less of 1,8-cineole, and 13 ppb by mass or more and 100 ppb by mass or less of methyl geranate.

[0037] Furthermore, this beverage preferably contains, for example, 1,8-cineole in amounts of 0.005 ppb by mass or more and 5 ppb by mass or less, methyl geranate in amounts of 7 ppb by mass or more and 120 ppb by mass or less, and 2-acetylpyrrole in amounts of 45 ppb by mass or more and 350 ppb by mass or less, and is particularly preferably containing 1,8-cineole in amounts of 0.05 ppb by mass or more and 0.6 ppb by mass or less, methyl geranate in amounts of 13 ppb by mass or more and 100 ppb by mass or less, and 2-acetylpyrrole in amounts of 55 ppb by mass or more and 130 ppb by mass or less.

[0038] However, as stated above, the combination of 1,8-cineole content, methyl geranate content, and 2-acetylpyrrole content in this beverage is not limited to these, and may be specified by any combination of the above-mentioned range of 1,8-cineole content, any-mentioned range of methyl geranate content, and any-mentioned range of 2-acetylpyrrole content.

[0039] This beverage is a beer-flavored beverage. A beer-flavored beverage is a beverage that has a beer-like aroma and flavor. A beer-flavored beverage is not particularly limited as long as it has a beer-like aroma and flavor, regardless of the conditions under which it is manufactured (for example, whether or not malt is used, whether or not hops are used, whether or not alcoholic fermentation is performed, etc.).

[0040] This beverage may be an alcoholic beverage. An alcoholic beverage is a beverage with an alcohol content of 1% by volume or more (1 degree of alcohol or more). The alcohol content of an alcoholic beverage is not particularly limited as long as it is 1% by volume or more, but for example it may be 1% by volume or more and 20% by volume or less, 3% by volume or more and 10% by volume or less, or 4% by volume or more and 6% by volume or less. When producing an alcoholic beverage without alcoholic fermentation, for example, the alcoholic beverage can be obtained by adding an alcohol-containing composition such as ethanol, spirits, or fermentation liquid to the raw material liquid.

[0041] This beverage may be a non-alcoholic beverage. A non-alcoholic beverage is a beverage with an alcohol content of less than 1% by volume. The alcohol content of a non-alcoholic beverage is not particularly limited as long as it is less than 1% by volume, but may be, for example, less than 0.5% by volume, less than 0.05% by volume, or less than 0.005% by volume. In addition, when alcoholic fermentation is performed in the manufacture of a non-alcoholic beverage, a non-alcoholic beverage can be obtained by, for example, subjecting the fermented liquid after alcoholic fermentation to a treatment that reduces the alcohol content.

[0042] This beverage may be a carbonated beverage. A carbonated beverage is a beverage that has foaming properties and foam retention properties. That is, a carbonated beverage is preferably a beverage that contains carbon dioxide and has foaming properties in which a layer of foam is formed on the surface of the liquid when poured into a container such as a glass, and foam retention properties in which the formed foam is maintained for a certain period of time or longer. When producing a carbonated beverage without alcoholic fermentation, the beverage can be imparted with effervescence by, for example, one or more methods selected from the group consisting of blowing in carbon dioxide and mixing with carbonated water.

[0043] The NIBEM value of a sparkling beverage may be 50 seconds or more, preferably 80 seconds or more, more preferably 150 seconds or more, and particularly preferably 200 seconds or more. The NIBEM value of a sparkling beverage is measured by the method described in "8.29 Foam - Method for Measuring Foam Retention Using NIBEM-T -" of the document "Revised BCOJ Beer Analysis Methods 2013 Supplementary and Revised Edition (Edited by: International Technical Committee (Analysis Committee) of the Beer Brewers Association, Published by: Japan Brewing Association)".

[0044] Carbonated beverages have a carbon dioxide pressure of 1.0 kg / cm³. 2 It may be greater than or equal to 2.0 kg / cm³. 2 The above may be considered acceptable. There is no particular upper limit to the carbon dioxide pressure of a carbonated beverage, but the carbon dioxide pressure should be 3.0 kg / cm³. 2 The following may also be used. The carbon dioxide pressure of sparkling beverages is measured by the method described in "8.21 Gas Pressure" of the literature "Revised BCOJ Beer Analysis Methods 2013 Supplementary and Revised Edition (Edited by: International Technical Committee (Analysis Committee) of the Beer Brewers Association, Published by: Japan Brewing Association)".

[0045] This beverage may be a sparkling alcoholic beverage. In this case, this beverage may be, for example, beer, low-malt beer (a beer-flavored beverage manufactured in the same way as beer except that the proportion of malt used is lower than that of beer), and a sparkling alcoholic beverage selected from the group consisting of low-malt beer and other alcohol components (for example, one or more spirits (selected from the group consisting of shochu, vodka, whiskey and brandy), sake, fruit wine, sweet fruit wine, miscellaneous alcoholic beverages and powdered alcohol)).

[0046] This beverage may be classified as a fermented beverage. A fermented beverage is a beverage produced by alcoholic fermentation. Fermented beverages contain aromatic compounds (e.g., higher alcohols and / or esters) derived from alcoholic fermentation by yeast.

[0047] This beverage may be a malt beverage. A malt beverage is a beverage made using malt. A malt beverage contains malt-derived ingredients. This beverage may also be a malt beverage. A malt beverage is a beverage made using malt. A malt beverage contains malt-derived ingredients.

[0048] This beverage may have a bitter taste. That is, the bitterness value (BU) of this beverage may be, for example, 5 or higher, preferably 10 or higher, more preferably 15 or higher, and particularly preferably 20 or higher. Also, the BU of this beverage may be, for example, 50 or less, preferably 40 or less, and particularly preferably 30 or less. The BU of this beverage may be determined by combining any of the lower limits and any of the upper limits mentioned above. The BU is measured by the method described in "8.15 Bitterness Value (IM)" of the document "Revised BCOJ Beer Analysis Methods 2013 Supplementary and Revised Edition (Edited by: International Technical Committee (Analysis Committee), Brewers Association of Japan; Published by: Japan Brewing Association)".

[0049] This beverage may contain hop-derived components. Hop-derived components are components derived from hops used in the manufacture of this beverage. Hop-derived components include, for example, aromatic and / or bitter components derived from hops. Hop-derived aromatic components include, for example, terpenes. Terpenes may be one or more selected from the group consisting of, for example, myrcene, humulene, linalool, β-citronellol, and geraniol. Hop-derived bitter components include, for example, iso-alpha acids. This beverage may also contain hop-derived alpha acids.

[0050] The chromaticity of the beverage is not particularly limited as long as the effects of the present invention are obtained, but may be, for example, 3.0 EBC units or more, preferably 4.0 EBC units or more, and particularly preferably 5.0 EBC units or more. Alternatively, the chromaticity of the beverage may be, for example, 30.0 EBC units or less, preferably 20.0 EBC units or less, more preferably 15.0 EBC units or less, and particularly preferably 10.0 EBC units or less. The chromaticity of the beverage may be specified by combining any of the lower limits and any of the upper limits mentioned above. The chromaticity is measured by the method described in "8.8.2 Absorbance Method (IM)" of "8.8 Chromaticity" in the document "Revised BCOJ Beer Analysis Methods 2013 Supplementary and Revised Edition (Edited by: International Technical Committee (Analysis Committee), Beer Brewers Association, Publisher: Japan Brewing Association)".

[0051] In this method, raw materials containing 1,8-cineole, raw materials containing methyl geranate, and raw materials containing 2-acetylpyrrole are used in any combination such that the content of 1,8-cineole is within the specified range described above, the content of methyl geranate is within the specified range described above, and the content of 2-acetylpyrrole is within the specified range described above. The raw materials containing 1,8-cineole, raw materials containing methyl geranate, and raw materials containing 2-acetylpyrrole may be different from each other or may be the same. In other words, one or more raw materials selected from the group consisting of raw materials containing only one of the three components of 1,8-cineole, methyl geranate, and 2-acetylpyrrole, raw materials containing only two of the three components, and raw materials containing all three components may be used in any combination.

[0052] By adjusting the content of 1,8-cineole, methyl geranate, and 2-acetylpyrrole such that the content of 1,8-cineole falls within the specified range described above, the content of methyl geranate falls within the specified range described above, and the content of 2-acetylpyrrole falls within the specified range described above, it is possible to impart an unprecedented cooling sensation and flavor to a beer-flavored beverage, thereby effectively improving the flavor of the beer-flavored beverage.

[0053] The raw materials containing 1,8-cineole, methyl geranate, and 2-acetylpyrrole are not particularly limited as long as the effects of the present invention are obtained, but it is preferable that the raw materials include, for example, a plant-based raw material containing one or more selected from the group consisting of 1,8-cineole, methyl geranate, and 2-acetylpyrrole, and / or an additive composition containing one or more selected from the group consisting of 1,8-cineole, methyl geranate, and 2-acetylpyrrole.

[0054] The plant material is not particularly limited as long as it contains one or more selected from the group consisting of 1,8-cineole, methyl geranate, and 2-acetylpyrrole, and one plant material may be used, or two or more plant materials may be used in combination.

[0055] In other words, for example, a specific combination of 1,8-cineole content, methyl geranate content, and 2-acetylpyrrole content may be achieved by using a combination of two or more plant-based raw materials containing one or more of 1,8-cineole, methyl geranate, and 2-acetylpyrrole, with different content amounts for each of these.

[0056] The additive composition is not particularly limited as long as it contains one or more selected from the group consisting of 1,8-cineole, methyl geranate, and 2-acetylpyrrole. One additive composition may be used, or two or more additive compositions may be used in combination. The additive composition may be a liquid or a solid (e.g., a powder).

[0057] This method involves mixing raw materials with water to prepare a raw material solution. The raw materials preferably include plant materials. That is, the raw materials preferably include one or more selected from the group consisting of, for example, cereals, legumes, and potatoes. The cereals, legumes, and potatoes may be germinated, ungerminated, or both.

[0058] The grain is preferably one or more selected from the group consisting of, for example, cereals, rice, corn, and sorghum, and is particularly preferably cereals. The cereal is preferably one or more selected from the group consisting of, for example, barley, wheat, oats, and rye, is more preferably one or more selected from the group consisting of barley and wheat, and is particularly preferably barley.

[0059] The raw materials are preferably made from one or more germinated plant materials selected from the group consisting of cereals, legumes, and potatoes, that is, one or more germinated cereals, germinated legumes, and germinated potatoes.

[0060] The germinated cereals are preferably one or more selected from the group consisting of wheat, rice, corn, and sorghum, that is, one or more selected from the group consisting of germinated wheat (i.e., malt), germinated rice, germinated corn, and germinated sorghum, and malt is particularly preferred.

[0061] The malt is preferably one or more selected from the group consisting of barley malt, wheat malt, oat malt, and rye malt, more preferably one or more selected from the group consisting of barley malt and wheat malt, and particularly preferably barley malt.

[0062] If the raw materials include grains, then the grains include malt and / or unsprouted grains (ungerminated grains). In other words, in this case, the raw materials may include malt and ungerminated grains, or they may include malt but not ungerminated grains, or they may include ungerminated grains but not malt.

[0063] The unsprouted grains are preferably one or more selected from the group consisting of unsprouted barley, unsprouted wheat, unsprouted oats, and unsprouted rye, more preferably one or more selected from the group consisting of unsprouted barley and unsprouted wheat, and particularly preferably unsprouted barley.

[0064] When the raw materials include grains, the weight of the grains per 100 parts by weight of the raw materials (or, if the grains include malt and ungerminated grains, the sum of the weight of the malt and the weight of the ungerminated grains) is not particularly limited as long as the effects of the present invention are obtained. For example, it may be 1 part by weight or more, 5 parts by weight or more, 10 parts by weight or more, 15 parts by weight or more, 20 parts by weight or more, 25 parts by weight or more, or 50 parts by weight or more. As the proportion of grains used increases, the flavor derived from the grains is enhanced.

[0065] Furthermore, if the raw materials include grains, the weight of grains per 100 parts by weight of the raw materials may be, for example, 100 parts by weight or less, less than 100 parts by weight, less than 50 parts by weight, less than 25 parts by weight, less than 20 parts by weight, less than 15 parts by weight, or less than 10 parts by weight. As the proportion of grains used decreases, the flavor derived from the grains is reduced. The weight of grains per 100 parts by weight of the raw materials may be determined by any combination of the lower limit and the upper limit mentioned above.

[0066] When the raw materials include grains, the weight of malt contained in the grains relative to 100 parts by weight of the grains (i.e., the weight of the malt relative to 100 parts by weight of the total weight of malt and ungerminated grains) is not particularly limited as long as the effects of the present invention are obtained, but may be, for example, 1 part by weight or more (1 part by weight or more and 100 parts by weight or less), preferably 5 parts by weight or more, more preferably 10 parts by weight or more, even more preferably 25 parts by weight or more, and particularly preferably 50 parts by weight or more.

[0067] The raw materials may include hops as plant-based raw materials. The hops are not particularly limited as long as the effects of the present invention are obtained, but it is preferable that they be one or more selected from the group consisting of hop pellets, hop powder, pressed hops, fresh hops, hop extract, isopropyl hops, raw hops, tetrahops, and hexahops. Only one variety of hops may be used, or two or more varieties may be used in combination.

[0068] In other words, for example, a specific combination of 1,8-cineole content, methyl geranate content, and 2-acetylpyrrole content may be achieved by using a combination of two or more hop varieties that contain one or more of 1,8-cineole, methyl geranate, and 2-acetylpyrrole, and have different content amounts of each.

[0069] In this method, the raw material liquid may be prepared by saccharification. Saccharification is carried out by heating the raw material liquid, which contains polysaccharides and proteins (for example, polysaccharides and proteins derived from grains) and digestive enzymes (for example, polysaccharide-degrading enzymes and / or proteolytic enzymes), to a temperature at which the digestive enzymes are active (for example, 30°C or higher and 80°C or lower). Preferably, the digestive enzymes used are those contained in the raw material (for example, plant raw materials such as grains) and / or those added externally (for example, those derived from microorganisms).

[0070] The raw material liquid may be prepared by boiling. In this case, the raw material liquid may be prepared by boiling using hops. Alternatively, the raw material liquid may be prepared by saccharification and then boiling.

[0071] This method may include alcoholic fermentation of the raw material liquid. In this case, yeast is added to the raw material liquid to carry out alcoholic fermentation by the yeast. That is, a fermentation liquid is prepared by adding yeast to the raw material liquid, and alcoholic fermentation of the fermentation liquid is carried out by holding the fermentation liquid at a predetermined temperature for a predetermined time.

[0072] The yeast added to the raw material liquid is not particularly limited as long as it is a live yeast that performs alcoholic fermentation, but it is preferably one or more selected from the group consisting of, for example, beer yeast, wine yeast, shochu yeast, and sake yeast, and beer yeast is particularly preferred. The yeast density in the raw material liquid at the start of alcoholic fermentation is, for example, 1 × 10⁻⁶ 6 pcs / mL or more, 3×10 9 It is preferable that the number of particles / mL or less is 1 or less.

[0073] The temperature at which alcoholic fermentation takes place may be, for example, 30°C or lower (for example, above 0°C and below 30°C), 25°C or lower, preferably 20°C or lower, and particularly preferably 15°C or lower. The duration of alcoholic fermentation may be, for example, 1 day or more and 14 days or less.

[0074] This method may include further maturation after alcoholic fermentation. In this embodiment, alcoholic fermentation corresponds to primary fermentation or pre-fermentation in beer production. Furthermore, maturation corresponds to storage or post-fermentation in beer production.

[0075] This method may include filtering the resulting post-fermentation liquid after alcoholic fermentation (or after maturation, if applicable). This filtration removes, for example, the yeast contained in the post-fermentation liquid. The method for filtering the post-fermentation liquid is not particularly limited as long as the effects of the present invention are obtained, but preferably one or more methods selected from the group consisting of diatomaceous earth filtration, centrifugal separation, and filter filtration are used.

[0076] In this method, alcoholic fermentation may be omitted. In this case, for example, a raw material liquid is prepared using any combination of raw materials containing 1,8-cineole, methyl geranate, and 2-acetylpyrrole, and this raw material liquid is mixed with any other component to obtain a beer-flavored beverage. The other components mixed with the raw material liquid are not particularly limited as long as the effects of the present invention are obtained, but it is preferable that they be one or more selected from the group consisting of sugars, dietary fiber, colorants, flavorings, acidulants, sweeteners, bittering agents, and alcohol (e.g., ethanol).

[0077] Next, a specific example of this embodiment will be described. [Examples]

[0078] [Manufacturing of beer-flavored beverages] First, as a base beverage, we prepared a beer-flavored beverage with an alcohol content of approximately 5.5% by volume, made using barley malt (less than 25% by weight of the ingredients), unsprouted barley, liquid sugar, and hops.

[0079] This base beverage contained 0.000 ppb by mass of 1,8-cineole, 2 ppb by mass of methyl geranate, and 40 ppb by mass of 2-acetylpyrrole. In this example, the content of 1,8-cineole, methyl geranate, and 2-acetylpyrrole in the beer-flavored beverage was measured by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0080] Next, a commercially available composition containing 1,8-cineole, a commercially available composition containing methyl geranate, and a commercially available composition containing 2-acetylpyrrole were added to the base beverage to produce several beer-flavored beverages with different combinations of 1,8-cineole, methyl geranate, and 2-acetylpyrrole content.

[0081] Specifically, in Example 1, six types of beer-flavored beverages were prepared, each containing 32 ppb by mass of methyl geranate and 100 ppb by mass of 2-acetylpyrrole, and further containing 0.000 ppb by mass, 0.001 ppb by mass, 0.01 ppb by mass, 0.1 ppb by mass, 1 ppb by mass, or 10 ppb by mass of 1,8-cineole.

[0082] In Example 2, six types of beer-flavored beverages were prepared, each containing 0.1 ppb by mass of 1,8-cineole and 100 ppb by mass of 2-acetylpyrrole, and further containing 2 ppb by mass, 5 ppb by mass, 12 ppb by mass, 32 ppb by mass, 102 ppb by mass, or 302 ppb by mass of methyl geranate.

[0083] In Example 3, six types of beer-flavored beverages were prepared, each containing 0.1 ppb by mass of 1,8-cineole and 32 ppb by mass of methyl geranate, and further containing 40 ppb by mass, 41 ppb by mass, 50 ppb by mass, 100 ppb by mass, 140 ppb by mass, or 1040 ppb by mass of 2-acetylpyrrole.

[0084] [Sensory evaluation] Then, each beer-flavored beverage underwent a sensory evaluation by four panelists selected for their discerning abilities. In the sensory evaluation, each panelist was assigned a score of 1, 2, 3, 4, 5, 6, or 7 points for each of the six categories: "cool initial taste," "cool aftertaste," "floury," "fruity," "citrus," and "green."

[0085] Specifically, the evaluation criteria included: "Cooling Impression" for the cool sensation felt on the lips the moment you drink; "Cooling Aftertaste" for the cool sensation felt in the back of the throat after drinking; "Floury" for aromas reminiscent of flowers like roses and lavender; "Fruity" for fruity aromas of any kind; "Citrus" for the intensity of aromas reminiscent of citrus fruits like grapefruit; and "Green" for the overall green sensation, such as the scent of plant stems and leaves, green tea, and hops. Higher scores were awarded for each category, with stronger sensations being perceived.

[0086] [result] Figure 1 shows the content (mass ppb) of 1,8-cineole, methyl geranate, and 2-acetylpyrrole for the six beer-flavored beverages in Example 1 (Examples 1-1 to 1-6), as well as the scores (arithmetic mean obtained by dividing the sum of the scores by the number of panelists) given for the six evaluation items in the sensory evaluation.

[0087] As shown in Figure 1, in beer-flavored beverages containing methyl geranate and 2-acetylpyrrole, a tendency was observed for the scores for coolness in the initial taste and coolness in the aftertaste to increase as the 1,8-cineole content increased. In other words, the coolness of the beer-flavored beverage was enhanced as the 1,8-cineole content increased.

[0088] Specifically, the cooling sensation of beer-flavored beverages was enhanced when the 1,8-cineole content exceeded 0.000 mass ppb (specifically, 0.001 mass ppb or higher), more significantly enhanced when it exceeded 0.001 mass ppb (specifically, 0.01 mass ppb or higher), and extremely significantly enhanced when it exceeded 0.01 mass ppb (specifically, 0.1 mass ppb or higher).

[0089] Regarding the "green" flavor profile, the score increased until the 1,8-cineole content reached 1 mass ppb, but remained constant above 1 mass ppb. In other words, the "green" flavor profile in beer-flavored beverages was enhanced when the 1,8-cineole content exceeded 0.000 mass ppb (specifically, 0.001 mass ppb or higher), significantly enhanced when it exceeded 0.001 mass ppb (specifically, 0.01 mass ppb or higher), and extremely significantly enhanced when it exceeded 0.01 mass ppb (specifically, 0.1 mass ppb). It should be noted that a "green" flavor profile is not necessarily a positive one; an overly strong "green" flavor profile is considered a negative one.

[0090] Regarding citrus, the score increased until the 1,8-cineole content reached 0.1 mass ppb, but remained almost constant above 0.1 mass ppb. In other words, the citrus flavor in beer-flavored beverages was enhanced when the 1,8-cineole content exceeded 0.001 mass ppb (specifically, 0.01 mass ppb or more), and was significantly enhanced when it exceeded 0.01 mass ppb (specifically, 0.1 mass ppb or less).

[0091] On the other hand, for the floral and fruity flavors, the score increased until the 1,8-cineole content reached 0.1 mass ppb, but decreased once it exceeded 0.1 mass ppb. In other words, the floral and fruity flavors of beer-flavored beverages were enhanced when the 1,8-cineole content exceeded 0.000 mass ppb (specifically, 0.001 mass ppb or more), more significantly enhanced when it exceeded 0.001 mass ppb (specifically, 0.01 mass ppb or more) and was less than 10 mass ppb (specifically, 1 mass ppb or less), and extremely significantly enhanced when it exceeded 0.01 mass ppb and was less than 1 mass ppb (specifically, 0.1 mass ppb or less).

[0092] Figure 2 shows the content (mass ppb) of 1,8-cineole, methyl geranate, and 2-acetylpyrrole for the six beer-flavored beverages in Example 2 (Examples 2-1 to 2-6), as well as the scores (arithmetic mean obtained by dividing the sum of the scores by the number of panelists) given for the six evaluation items in the sensory evaluation.

[0093] As shown in Figure 2, in beer-flavored beverages containing 1,8-cineole and 2-acetylpyrrole, a tendency was observed for the scores for both the initial and aftertaste of coolness to increase as the methyl geranate content increased. In other words, the coolness of the beer-flavored beverage was enhanced as the methyl geranate content increased.

[0094] Specifically, the cooling sensation of beer-flavored beverages was enhanced when the methyl geranate content exceeded 2 mass ppb (specifically, 5 mass ppb or more), more significantly enhanced when it exceeded 5 mass ppb (specifically, 12 mass ppb or more), and extremely significantly enhanced when it exceeded 12 mass ppb (specifically, 32 mass ppb or more).

[0095] Regarding the "green" aspect, the score increased as the methyl geranate content increased. In other words, as the methyl geranate content increased, the flavor profile rated as "green" in beer-flavored beverages was enhanced.

[0096] Specifically, the green flavor profile of beer-flavored beverages was enhanced when the methyl geranate content exceeded 2 mass ppb (specifically, 5 mass ppb or more), more significantly enhanced when it exceeded 5 mass ppb (specifically, 12 mass ppb or more), and extremely significantly enhanced when it exceeded 12 mass ppb (specifically, 32 mass ppb or more).

[0097] On the other hand, for citrus, the score increased until the methyl geranate content reached 102 mass ppb, but decreased beyond 102 mass ppb. In other words, the citrus flavor in beer-flavored beverages was enhanced when the methyl geranate content exceeded 5 mass ppb (specifically, 12 mass ppb or more), and the degree of enhancement increased up to 102 mass ppb, but decreased beyond 102 mass ppb.

[0098] Furthermore, for the flowery and fruity flavors, the scores increased until the methyl geranate content reached 32 mass ppb, but decreased once it exceeded 32 mass ppb.

[0099] In other words, the floral flavor of beer-flavored beverages is enhanced when the methyl geranate content exceeds 2 mass ppb (specifically, 5 mass ppb or more), significantly enhanced when it exceeds 5 mass ppb (specifically, 12 mass ppb or more) and is 302 mass ppb or less, and extremely significantly enhanced when it exceeds 12 mass ppb (specifically, 32 mass ppb or more) and is less than 302 mass ppb (specifically, 102 mass ppb or less).

[0100] Furthermore, the fruity flavor of beer-flavored beverages was enhanced when the methyl geranate content was greater than 2 mass ppb (specifically, 5 mass ppb or more) and less than 302 mass ppb (specifically, 102 mass ppb or less), significantly enhanced when it was greater than 5 mass ppb (specifically, 12 mass ppb or more) and less than 302 mass ppb (specifically, 102 mass ppb or less), and extremely significantly enhanced when it was greater than 12 mass ppb and less than 102 mass ppb (specifically, 32 mass ppb or less).

[0101] Figure 3 shows the content (mass ppb) of 1,8-cineole, methyl geranate, and 2-acetylpyrrole for the six beer-flavored beverages in Example 3 (Examples 3-1 to 3-6), as well as the scores (arithmetic mean obtained by dividing the sum of the scores by the number of panelists) given for the six evaluation items in the sensory evaluation.

[0102] As shown in Figure 3, in beer-flavored beverages containing 1,8-cineole and methyl geranate, a tendency was observed for the scores for both the initial and aftertaste of coolness to increase as the content of 2-acetylpyrrole increased. In other words, the coolness of the beer-flavored beverage was enhanced as the content of 2-acetylpyrrole increased.

[0103] Specifically, the cooling sensation of beer-flavored beverages was enhanced when the 2-acetylpyrrole content exceeded 40 mass ppb (specifically, 41 mass ppb or higher), more significantly enhanced when it exceeded 41 mass ppb (specifically, 50 mass ppb or higher), and extremely significantly enhanced when it exceeded 50 mass ppb (specifically, 100 mass ppb or higher).

[0104] Regarding the "green" aspect, the score increased until the 2-acetylpyrrole content reached 100 ppb by mass, but remained constant above 100 ppb by mass. In other words, the flavor profile evaluated as "green" in beer-flavored beverages was significantly enhanced when the 2-acetylpyrrole content exceeded 41 ppb by mass (specifically, 50 ppb by mass or more), and extremely significantly enhanced when it exceeded 50 ppb by mass (specifically, 100 ppb by mass or more).

[0105] On the other hand, for flowery, fruity, and citrus flavors, the scores increased until the 2-acetylpyrrole content reached 100 ppb by mass, but decreased once it exceeded 100 ppb by mass.

[0106] In other words, the floral, fruity, and citrusy flavors of beer-flavored beverages were enhanced when the 2-acetylpyrrole content exceeded 40 mass ppb (specifically, 41 mass ppb or more), significantly enhanced when it exceeded 41 mass ppb (specifically, 50 mass ppb or more) and was less than 1040 mass ppb (specifically, 140 mass ppb or less), and extremely significantly enhanced when it exceeded 50 mass ppb and was less than 140 mass ppb (specifically, 100 mass ppb or less).

Claims

1. 1,8-cineole comprising 0.01 ppb by mass or more and 1 ppb by mass or less, Methyl geranate at a concentration of 12 ppb by mass or more and 102 ppb by mass or less, 2-acetylpyrrole at a concentration of 50 ppb or more and 140 ppb or less by mass, including, Beer-flavored beverage.

2. The method involves using raw materials containing 1,8-cineole, methyl geranate, and 2-acetylpyrrole so that the beer-flavored beverage has a 1,8-cineole content of 0.01 ppb by mass or more and 1 ppb by mass or less, a methyl geranate content of 12 ppb by mass or more and 102 ppb by mass or less, and a 2-acetylpyrrole content of 50 ppb by mass or more and 140 ppb by mass or less. A method for manufacturing beer-flavored beverages.

3. A method for improving the flavor of a beer-flavored beverage by adjusting the content of 1,8-cineole, methyl geranate, and 2-acetylpyrrole such that the content of 1,8-cineole is 0.01 ppb by mass or more and 1 ppb by mass or less, the content of methyl geranate is 12 ppb by mass or more and 102 ppb by mass or less, and the content of 2-acetylpyrrole is 50 ppb by mass or more and 140 ppb by mass or less.

Images