A beer-flavored beverage with enhanced depth of flavor in the mid-to-late stages.
By adjusting isoamyl alcohol and 2-methyl-1-butanol content, beer-flavored beverages achieve enhanced mid-to-late taste intensity and richness, addressing the lack of satisfaction in reduced bitterness products.
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- KIRIN HOLDINGS KK
- Filing Date
- 2023-09-29
- Publication Date
- 2026-06-16
AI Technical Summary
Beer-flavored beverages with reduced bitterness lack mid-to-late taste intensity and richness, failing to provide beer-like drinking satisfaction due to altered manufacturing methods.
Adjusting the content of isoamyl alcohol and 2-methyl-1-butanol to specific ranges (0.1 ppm to 200 ppm and 0.1 ppm to 80 ppm, respectively) enhances mid-to-late taste intensity and richness without hops or malt, optionally with fermentation processes.
The adjusted content of isoamyl alcohol and 2-methyl-1-butanol significantly enhances the mid-to-late flavor and richness of beer-flavored beverages, ensuring a bitterness level acceptable to consumers who dislike bitterness.
Smart Images
Figure 0007874600000001 
Figure 0007874600000002 
Figure 0007874600000003
Abstract
Description
Technical Field
[0001] The present invention relates to a beer - flavored beverage with enhanced mid - to - late taste intensity.
Background Art
[0002] In recent years, against the backdrop of changing taste trends, the number of consumers, especially young people, who avoid bitterness has been increasing. In the process of developing products to meet the needs of such consumers, beer - flavored beverages with less bitterness have been found to have problems such as a lack of beer - like drinking satisfaction, taste intensity, and rich taste compared to ordinary beer due to their special manufacturing methods for suppressing bitterness.
Summary of the Invention
[0003] The inventors of the present invention have found that in a beer - flavored beverage with less bitterness, by adjusting the content of isoamyl alcohol or 2 - methyl - 1 - butanol, the mid - to - late taste intensity during drinking can be enhanced. The present invention is based on this finding.
[0004] Therefore, the present invention provides a beer - flavored beverage with enhanced mid - to - late taste intensity and less bitterness.
[0005] That is, according to the present invention, the following inventions are provided. (1) A beer - flavored beverage with a bitterness value of less than 10, satisfying any of the following conditions: (a) The content of isoamyl alcohol is 0.1 ppm or more (preferably 0.1 ppm or more and 200 ppm or less); and (b) The content of 2 - methyl - 1 - butanol is 0.1 ppm or more (preferably 0.1 ppm or more and 80 ppm or less) A beer - flavored beverage. (2) The beer - flavored beverage according to (1), which does not contain hops in the raw materials. (3) The beer - flavored beverage according to (1) or (2), which does not contain malt in the raw materials. (4) A beer-flavored beverage according to any of (1) to (3) above, having a bitterness value of less than 5. (5) A beer-flavored beverage according to any of (1) to (4) above, wherein the alcohol (ethanol) concentration is 0 v / v% or more and 10 v / v% or less. (6) A beer-flavored beverage according to any of (1) to (5) above, wherein the isoamyl alcohol content is 40 ppm or more, the 2-methyl-1-butanol content is 16 ppm or more, and the alcohol (ethanol) concentration is 1 v / v% or more and less than 10 v / v%. (7) A method for producing a beer-flavored beverage with a bitterness value of less than 10, provided the following conditions: (a) The isoamyl alcohol content is 0.1 ppm or more (preferably 0.1 ppm or more and 200 ppm or less); and (b) The content of 2-methyl-1-butanol is 0.1 ppm or more (preferably 0.1 ppm or more and 80 ppm or less) A method comprising the step of adjusting the content of isoamyl alcohol and / or 2-methyl-1-butanol to satisfy any of the following conditions. (8) A method for enhancing the mid-to-late-stage flavor intensity of a beer-flavored beverage with a bitterness value of less than 10, provided the following conditions: (a) The isoamyl alcohol content is 0.1 ppm or more (preferably 0.1 ppm or more and 200 ppm or less); and (b) The content of 2-methyl-1-butanol is 0.1 ppm or more (preferably 0.1 ppm or more and 80 ppm or less) A method comprising the step of adjusting the content of isoamyl alcohol and / or 2-methyl-1-butanol to satisfy any of the following conditions. (9) A method for enhancing the rich flavor of a beer-flavored beverage with a bitterness value of less than 10, provided the following conditions: (a) The isoamyl alcohol content is 0.1 ppm or more (preferably 0.1 ppm or more and 200 ppm or less); and (b) The content of 2-methyl-1-butanol is 0.1 ppm or more (preferably 0.1 ppm or more and 80 ppm or less) A method comprising the step of adjusting the content of isoamyl alcohol and / or 2-methyl-1-butanol to satisfy any of the following conditions.
[0006] According to the present invention, it is possible to enhance the richness of the flavor in the middle and later stages of a beer-flavored beverage with a bitterness value of less than 10. Furthermore, according to the present invention, it is also possible to enhance the robust flavor in a beer-flavored beverage with a bitterness value of less than 10. Specific description of the invention
[0007] In this invention, "beer-flavored beverage" refers to a beverage that has a beer-like flavor. "Beer-like flavor" means that the beverage exhibits the characteristic taste and aroma of beer obtained when beer is produced in the usual way, that is, when beer is produced based on fermentation by yeast, etc. Unless otherwise specified, the beer-flavored beverage of this invention includes any beverage, regardless of whether or not it involves a yeast fermentation process or contains malt. Here, "fermentation process" refers to a process in which microorganisms such as yeast decompose organic matter to produce metabolites such as alcohol.
[0008] In this invention, the unit "ppm" is synonymous with "mg / L," and the unit "ppb" is synonymous with "μg / L."
[0009] The beer-flavored beverage of the present invention is a beer-flavored beverage with a bitterness value of less than 10. By having a bitterness value of less than 10, the bitterness of the beer-flavored beverage can be reduced to a level that is acceptable even to consumers who dislike the bitterness of typical beer (bitterness value of about 18 to 25). The bitterness value of the beer-flavored beverage of the present invention is preferably less than 10, preferably less than 9.9, preferably less than 9.8, preferably less than 9.7, preferably less than 9.6, preferably less than 9.5, preferably less than 9.4, preferably less than 9.3, preferably less than 9.2, preferably less than 9.1, preferably less than 9, preferably less than 8.9, preferably less than 8.8, preferably less than 8.7, preferably less than 8.6, preferably less than 8.5, preferably less than 8.4, preferably less than 8.3, preferably less than 8.2, preferably less than 8.1, preferably less than 8.0, preferably less than 7.9, preferably less than 7.8, preferably less than 7.7, preferably less than 7.6. The bitterness value of a beverage is preferably less than 7.5, preferably less than 7.4, preferably less than 7.3, preferably less than 7.2, preferably less than 7.1. The bitterness value of a beverage can be measured, for example, by the EBC method (Beer Brewers Association: "Beer Analysis Methods" 8.15 1990). Specifically, the bitterness value (BU) is calculated by multiplying the absorbance at 275 nm of the isooctane layer obtained after extraction with isooctane following the addition of acid to the sample, and centrifugation, against a control of pure isooctane, by a constant (50). The bitterness value can be adjusted by changing the amount of hop-derived components added, such as hops or hop products (hop extract, hop pellets, etc.). In other words, beer-flavored beverages may contain hop-derived components as long as the bitterness value is less than 10.However, it does not need to contain hop-derived ingredients.
[0010] The beer-flavored beverage of the present invention is subject to the following conditions: (a) Isoamyl alcohol content of 0.1 ppm or more; and (b) 2-methyl-1-butanol content of 0.1 ppm or more Satisfying either or both of the following conditions. Such beer-flavored beverages can be produced, for example, by adding these ingredients at any stage in the manufacturing process of a beer-flavored beverage, or by blending ingredients containing these ingredients.
[0011] The isoamyl alcohol content in condition (a) is preferably 0.1 ppm or more, preferably 0.2 ppm or more, preferably 0.3 ppm or more, preferably 0.4 ppm or more, preferably 0.5 ppm or more, preferably 0.6 ppm or more, preferably 0.7 ppm or more, preferably 0.8 ppm or more, preferably 0.9 ppm or more, preferably 1 ppm or more, preferably 1.5 ppm or more, preferably 2 ppm or more, preferably 2.5 ppm or more, preferably 3 ppm or more, preferably 3.5 ppm or more, preferably 4.0 ppm or more, preferably 4.5 ppm or more, preferably 5 ppm or more, preferably 5.5 ppm or more, preferably 6 ppm or more, preferably 6.5 ppm or more, preferably 7 ppm or more, preferably 7.5 ppm or more, preferably 8 ppm or more, preferably 8.5 ppm or more, preferably 9 ppm or more, more preferably 9.5 ppm or more, and even more preferably 10 ppm or more. The upper limit of the isoamyl alcohol content is not particularly limited, but is preferably 200 ppm, preferably 150 ppm, preferably 140 ppm, preferably 130 ppm, preferably 120 ppm, preferably 110 ppm, preferably 109 ppm, preferably 108 ppm, preferably 107 ppm, preferably 106 ppm, preferably 105 ppm, preferably 104 ppm, preferably 103 ppm, preferably 102 ppm, more preferably 101 ppm, and even more preferably 100 ppm.
[0012] The 2-methyl-1-butanol content in condition (b) is preferably 0.1 ppm or more, preferably 0.2 ppm or more, preferably 0.3 ppm or more, preferably 0.4 ppm or more, preferably 0.5 ppm or more, preferably 0.6 ppm or more, preferably 0.7 ppm or more, preferably 0.8 ppm or more, preferably 0.9 ppm or more, preferably 1 ppm or more, preferably 1.5 ppm or more, preferably 2 ppm or more, preferably 2.5 ppm or more, preferably 3 ppm or more, preferably 3.5 ppm or more, preferably 4.0 ppm or more, preferably 4.5 ppm or more, preferably 5 ppm or more, preferably 5.5 ppm or more, preferably 6 ppm or more, preferably 6.5 ppm or more, preferably 7 ppm or more, preferably 7.5 ppm or more, preferably 8 ppm or more, preferably 8.5 ppm or more, preferably 9 ppm or more, more preferably 9.5 ppm or more, and even more preferably 10 ppm or more. The upper limit of the 2-methyl-1-butanol content is not particularly limited, but is preferably 80 ppm, preferably 70 ppm, preferably 60 ppm, preferably 50 ppm, preferably 49 ppm, preferably 48 ppm, preferably 47 ppm, preferably 46 ppm, preferably 45 ppm, preferably 44 ppm, more preferably 43 ppm, preferably 42 ppm, more preferably 41 ppm, and even more preferably 40 ppm.
[0013] The concentrations of isoamyl alcohol and 2-methyl-1-butanol in beverages can be measured according to methods widely known to those skilled in the art, for example, the method described in the BCOJ Beer Analysis Method (Beer Brewers Association, 2013 Revised and Enlarged Edition, 8.22 Low Boiling Point Aroma Components). For more accurate concentration measurements, it is desirable to use a calibration curve created based on measurements of several control samples with known concentrations.
[0014] According to a preferred embodiment of the present invention, the beer-flavored beverage of the present invention is manufactured without using hops (including processed hop products such as hop pellets) as an ingredient. Since such a beer-flavored beverage has a low bitterness value, the effects of the present invention are more clearly apparent.
[0015] According to a preferred embodiment of the present invention, the beer-flavored beverage of the present invention is manufactured without using malt as an ingredient.
[0016] According to one embodiment of the present invention, the beer-flavored beverage of the present invention is manufactured without using malt and hops as raw materials and without performing a wort fermentation process.
[0017] According to another embodiment of the present invention, the beer-flavored beverage of the present invention is produced using malt instead of hops as an ingredient, and through a wort fermentation process. In this embodiment, the isoamyl alcohol content in condition (a) is preferably 6 ppm or more. Furthermore, the 2-methyl-1-butanol content in condition (b) is preferably 3 ppm or more.
[0018] According to another embodiment of the present invention, the beer-flavored beverage of the present invention is produced by a fermentation process without using malt and hops as raw materials. In this embodiment, the isoamyl alcohol content in condition (a) is preferably 6 ppm or more. Furthermore, the 2-methyl-1-butanol content in condition (b) is preferably 3 ppm or more.
[0019] According to a preferred embodiment of the present invention, the isoamyl alcohol content in the beer-flavored beverage of the present invention is 40 ppm or more, more preferably 50 ppm or more, the 2-methyl-1-butanol content is 16 ppm or more, more preferably 20 ppm or more, and the alcohol (ethanol) concentration is 1 v / v% or more and less than 10 v / v%.
[0020] The alcohol concentration of the beer-flavored beverage of the present invention is not particularly limited, but is preferably 0.000 v / v% or higher, preferably 0.001 v / v% or higher, preferably 0.002 v / v% or higher, preferably 0.003 v / v% or higher, preferably 0.004 v / v% or higher, preferably 0.005 v / v% or higher, preferably 0.006 v / v% or higher, preferably 0.007 v / v% or higher, preferably 0.008 v / v% or higher, preferably 0.009 v / v% or higher, preferably 0.01 v / v% or higher, preferably 0.02 v / v% or higher, preferably 0.03 v / v% or higher, preferably 0.04 v / v% or higher, preferably 0.05 v / v% or higher, preferably 0.06 v / v% or higher, preferably 0.07 v / v% or higher, preferably 0.08 v / v% or higher, preferably 0.0 The v / v% is preferably 9v / v% or higher, preferably 0.1v / v% or higher, preferably 0.2v / v% or higher, preferably 0.3v / v% or higher, preferably 0.4v / v% or higher, preferably 0.5v / v% or higher, preferably 0.6v / v% or higher, preferably 0.7v / v% or higher, preferably 0.8v / v% or higher, preferably 0.9v / v% or higher, preferably 1v / v% or higher, preferably 1.25v / v% or higher, preferably 1.5v / v% or higher, preferably 1.75v / v% or higher, preferably 2v / v% or higher, preferably 2.25v / v% or higher, preferably 2.5v / v% or higher, preferably 2.75v / v% or higher, preferably 3v / v% or higher, preferably 3.25v / v% or higher, preferably 3.5v / v% or higher, preferably 3.75v / v% or higher, and even more preferably 4v / v% or higher.The upper limit value of the alcohol concentration is not particularly limited, but is preferably 10 v / v% or less, preferably 9.75 v / v% or less, preferably 9.5 v / v% or less, preferably 9.25 v / v% or less, preferably 9 v / v% or less, preferably 8.75 v / v% or less, preferably 8.5 v / v% or less, preferably 8.25 v / v% or less, preferably 8 v / v% or less, preferably 7.75 v / v% or less, preferably 7.5 v / v% or less, preferably 7.25 v / v% or less, preferably 7 v / v% or less, preferably 6.9 v / v% or less, preferably 6.8 v / v% or less, preferably 6.7 v / v% or less, preferably 6.6 v / v% or less, preferably 6.5 v / v% or less, preferably 6.4 v / v% or less, preferably 6.3 v / v% or less, preferably 6.2 v / v% or less, more preferably 6.1 v / v% or less, still more preferably 6 v / v% or less.
[0021] According to another aspect of the present invention, there is provided a method for enhancing the mid-to-late body flavor in a beer-taste beverage having a bitterness value of less than 10, the method comprising the following conditions: (a) the content of isoamyl alcohol is 0.1 ppm or more (preferably 0.1 ppm or more to 200 ppm or less); and (b) the content of 2-methyl-1-butanol is 0.1 ppm or more (preferably 0.1 ppm or more to 80 ppm or less), and the method includes a step of adjusting the content of isoamyl alcohol and / or 2-methyl-1-butanol so as to satisfy either of the above conditions.
[0022] According to another aspect of the present invention, there is provided a method for enhancing the rich flavor in a beer-taste beverage having a bitterness value of less than 10, the method comprising the following conditions: (a) the content of isoamyl alcohol is 0.1 ppm or more (preferably 0.1 ppm or more to 200 ppm or less); and (b) the content of 2-methyl-1-butanol is 0.1 ppm or more (preferably 0.1 ppm or more to 80 ppm or less), and the method includes a step of adjusting the content of isoamyl alcohol and / or 2-methyl-1-butanol so as to satisfy either of the above conditions.
Examples
[0023] The present invention will be specifically described based on the following embodiments, but the present invention is not limited to these embodiments.
[0024] Example 1: Investigation of conditions to enhance the depth or richness of flavor in the mid-to-late stages of a low-bitterness beer-flavored beverage. We prepared samples of beer-flavored beverages with a bitterness value of less than 10, conducted additive tests on various components, and examined their effects on the flavor of the beverage samples.
[0025] Tasting sample (1) A beer-flavored beverage made using barley and undergoing a fermentation process. Malt was saccharified using enzymes, and wort was obtained by filtration. Liquid sugar mainly containing assimilated sugars was added to the obtained wort, and it was boiled at 100°C. Next, the wort was allowed to stand to separate the coagulated protein (treve), and then cooled to obtain the pre-fermentation liquid. Fermentation yeast was added to the obtained pre-fermentation liquid, and primary and secondary fermentation were carried out to obtain the fermented liquid. The obtained fermented liquid was stored at a low temperature to stop fermentation, and then filtered to obtain a clear beer-flavored fermented malt alcoholic beverage (malt usage ratio 44%). Then, this beer-flavored fermented malt alcoholic beverage was diluted to make a base beverage, and each test sample with a predetermined alcohol concentration was prepared by adding brewing ethanol (95%) to the base beverage.
[0026] (2) Beer-flavored beverages that use barley but do not undergo a fermentation process. Malt was saccharified using enzymes, and wort was obtained by filtration. The obtained wort was boiled at 100°C. Next, the wort was allowed to stand to separate the coagulated protein (treve), and then cooled wort (malt usage ratio 100%) was obtained. The obtained cooled wort was diluted to make a base beverage, and each test sample with a predetermined alcohol concentration was prepared by adding brewing ethanol (95%) to the base beverage.
[0027] (3) Beer-flavored beverages that do not use barley and undergo a fermentation process. Soy protein, yeast extract, and liquid sugar were mixed using an enzyme, then saccharified, and a solution was obtained by filtration. Liquid sugar mainly containing assimilated sugars was added to the obtained solution and boiled at 100°C. Next, the solution was allowed to stand to separate the coagulated protein (treve), and then cooled to obtain the pre-fermentation liquid. Fermentation yeast was added to the obtained pre-fermentation liquid, and primary and secondary fermentation were carried out to obtain the fermented liquid. The obtained fermented liquid was stored at a low temperature to stop fermentation, and then filtered to obtain a clear beer-flavored fermented malt alcoholic beverage. This beer-flavored fermented malt alcoholic beverage was then diluted to use as a base beverage, and each test sample with a predetermined alcohol concentration was prepared by adding brewing ethanol (95%) to the base beverage.
[0028] (4) Beer-flavored beverages that do not use barley and do not undergo a fermentation process. Soy protein, yeast extract, and liquid sugar were mixed using an enzyme, then saccharified, and a solution was obtained by filtration. The obtained solution was boiled at 100°C. Next, the solution was allowed to stand, and the coagulated protein (treve) was separated, after which a cooled solution was obtained. The obtained cooled solution was diluted to make a base beverage, and each test sample with a predetermined alcohol concentration was prepared by adding brewing ethanol (95%) to the base beverage.
[0029] All of the above tasting samples did not contain hops, and therefore had a bitterness value (BU) of less than 5.
[0030] Sensory evaluation A sensory evaluation was conducted on the tasting samples. The sensory evaluation was carried out by five well-trained panelists on three items: the richness of the flavor in the middle and later stages of drinking, the fullness of the taste, and the balance of aroma and flavor. The sensory evaluation was performed using a score of 1 to 5, in increments of 0.5. In this sensory evaluation, for each of the four types of tasting samples described in (1) to (4) above, one sample with an evaluation score of 1.5 and one sample with an evaluation score of 4.5 were identified (samples with a standard deviation of 0) to ensure consistency of standards among the panelists. The specific evaluation criteria for each item were as follows.
[0031] Evaluation criteria for depth and richness of flavor in the middle and later stages. 5: Very strong 4: Strong 3: Slightly strong 2: Slightly weak • 1: Weak
[0032] Criteria for evaluating the balance of flavors and aromas 5: The balance of flavors is excellent, making it suitable as a beverage for enjoyment. 4: It has an excellent balance of flavor and aroma, making it suitable as a beverage for enjoyment. 3: It has a well-balanced flavor and is suitable as a beverage for enjoyment. 2: The balance of flavors is not well-maintained, making it unsuitable as a beverage for enjoyment. • 1: The flavor balance is poor, making it unsuitable as a beverage for enjoyment.
[0033] result The results of the sensory evaluation are shown in the table below. [Table 1]
[0034] [Table 2]
[0035] [Table 3]
[0036] [Table 4]
[0037] From the table above, it was found that each of the components listed in the table exhibits a dose-dependent effect in enhancing the richness of the flavor in the middle and later stages. Furthermore, it was found that all of these components enhance the richness of the flavor. Additionally, it was found that all of these components can balance the aroma and flavor.
Claims
1. A beer-flavored beverage having a bitterness value of less than 10, wherein (a) the content of isoamyl alcohol is 6 ppm or more and 100 ppm or less; and (b) the content of 2-methyl-1-butanol is 3 ppm or more and 40 ppm or less; and the alcohol concentration is 0 v / v% or more and 10 v / v% or less.
2. A beer-flavored beverage according to claim 1, wherein the ingredients do not include hops.
3. A beer-flavored beverage according to claim 1, wherein the ingredients do not include malt.
4. A beer-flavored beverage according to claim 1, wherein the bitterness value is less than 5.
5. The beer-flavored beverage according to claim 1, wherein the alcohol concentration is 1 v / v% or more and 5 v / v% or less.
6. The beer-flavored beverage according to claim 1, wherein the beer-flavored beverage is a fermented beer-flavored beverage.
7. The beer-flavored beverage according to claim 1, wherein the isoamyl alcohol content is 40 ppm or more and 100 ppm or less, the 2-methyl-1-butanol content is 16 ppm or more and 40 ppm or less, and the alcohol concentration is 1 v / v% or more and less than 10 v / v%.
8. A method for producing a beer-flavored beverage with a bitterness value of less than 10, comprising the steps of: adjusting the content of isoamyl alcohol and / or 2-methyl-1-butanol so as to satisfy (a) the content of isoamyl alcohol being 6 ppm or more and 100 ppm or less; and (b) the content of 2-methyl-1-butanol being 3 ppm or more and 40 ppm or less; and adjusting the alcohol concentration to 0 v / v% or more and 10 v / v% or less.
9. A method for enhancing the mid-to-late taste intensity of a beer-flavored beverage with a bitterness value of less than 10, comprising the steps of: adjusting the content of isoamyl alcohol and / or 2-methyl-1-butanol so as to satisfy (a) the content of isoamyl alcohol being 6 ppm or more and 100 ppm or less; and (b) the content of 2-methyl-1-butanol being 3 ppm or more and 40 ppm or less; and adjusting the alcohol concentration to 0 v / v% or more and 10 v / v% or less.
10. A method for enhancing the rich flavor of a beer-flavored beverage with a bitterness value of less than 10, comprising the steps of: adjusting the content of isoamyl alcohol and / or 2-methyl-1-butanol so as to satisfy (a) the content of isoamyl alcohol being 6 ppm or more and 100 ppm or less; and (b) the content of 2-methyl-1-butanol being 3 ppm or more and 40 ppm or less; and adjusting the alcohol concentration to 0 v / v% or more and 10 v / v% or less.