Beer-flavored beverage
By setting the furfural content to color ratio at 6.0 or higher, the crispness of beer-flavored beverages is enhanced, addressing the limitations of conventional methods that alter basic flavors.
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- SUNTORY HLDG LTD
- Filing Date
- 2021-09-30
- Publication Date
- 2026-06-24
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Conventional methods for imparting sharpness to beer-flavored beverages often affect the basic flavor characteristics such as sweetness, bitterness, and aroma, necessitating further improvement.
Incorporating a furfural content ratio to color ratio of 6.0 or higher (furfural/color) in beer-flavored beverages, adjusted through manufacturing conditions and additives, to enhance crispness without altering the basic flavor profile.
The method results in a beer-flavored beverage with superior crispness and refreshing sensation, maintaining a light and stimulating taste without lingering sweetness or sweet aroma.
Smart Images
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Abstract
Description
Technical Field
[0001] The present invention relates to a beer - flavored beverage, a method for producing the same, and a method for imparting sharpness to the beer - flavored beverage.
Background Art
[0002] With the diversification of consumers' preferences in recent years, the development of beer - flavored beverages with various flavor characteristics has been desired.
[0003] A beer - flavored beverage has a unique bitterness and aroma, and is characterized by drinkability, refreshing feeling, quenching thirst, etc. Among these flavor characteristics, especially "sharpness" is one of the desired flavor characteristics of beer. So far, methods for imparting "sharpness" have been studied by changing production methods such as raw materials mainly composed of malt and hops, the type of yeast used in fermentation, and fermentation conditions. (Patent Document 1)
Prior Art Documents
Patent Documents
[0004]
Patent Document 1
Summary of the Invention
Problems to be Solved by the Invention
[0005] However, in the conventional techniques for imparting sharpness, it may affect the basic flavor design of beer such as sweetness, bitterness, aroma, etc., and further improvement is desired.
[0006] The present invention relates to providing a beer - flavored beverage excellent in sharpness, a method for producing the same, and a method for imparting sharpness to a beer - flavored beverage.
Means for Solving the Problems
[0007] The present invention relates to the following [1] to [3]. [1] A beer-flavored beverage having a furfural content ratio (mass ppb) to color (EBC) of 6.0 or higher (furfural / color). [2] A method for producing a beer-flavored beverage, comprising a step of setting the ratio of furfural content (mass ppb) to color (EBC) (furfural / color) to 6.0 or more. [3] A method for imparting crispness to beer-flavored beverages, wherein the ratio of furfural content (mass ppb) to color (EBC) (furfural / color) is 6.0 or higher. [Effects of the Invention]
[0008] According to the present invention, it is possible to provide a beer-flavored beverage with excellent crispness, a method for producing the same, and a method for imparting crispness to a beer-flavored beverage. [Modes for carrying out the invention]
[0009] The inventors of the present invention, after diligently studying the above-mentioned problems, have newly discovered that crispness can be imparted by furfural, a heat reaction product derived from wort. Generally, since heat reaction products are abundant in dark malt, the amount of furfural tends to increase as the color of the beer-flavored beverage increases. On the other hand, the inventors of the present invention have newly discovered that by setting the amount of furfural above a specific value relative to the color of the beer-flavored beverage, a beer-flavored beverage with superior crispness can be obtained. In this specification, "crispness" refers to a refreshing and stimulating sensation with little sweetness or sweet aroma that does not linger, and a light feeling in the back of the throat.
[0010] In the beer-flavored beverage of the present invention, the ratio of furfural content (mass ppb) to color (EBC) (furfural / color) is preferably 6.0 or higher, more preferably 6.5 or higher, more preferably 7.0 or higher, and even more preferably 8.0 or higher, from the viewpoint of crispness. Furthermore, from the viewpoint of suppressing burnt taste, it is preferably 600 or lower, more preferably 200 or lower, even more preferably 45 or lower, even more preferably 40 or lower, and even more preferably 30 or lower, and any combination of these ranges may be used. In this specification, color refers to EBC color measured by the method described in "8.8 Chromaticity 8.8.2 Absorbance Method (IM)" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 Supplement and Revised Edition). The furfural content is measured by the method described in the examples below.
[0011] The ratio of furfural content (mass ppb) to color (furfural / color) can be adjusted by adding furfural or furfural-containing raw materials / flavorings. Furthermore, the furfural content can also be adjusted by manufacturing conditions such as raw material storage conditions and boiling conditions. For example, aging the raw materials during storage can increase the furfural content. Similarly, the color can be adjusted by manufacturing conditions such as the type of malt used and boiling conditions.
[0012] The beer-flavored beverage of the present invention includes a beer-flavored beverage with a medium to light color. In this case, the color is 75 EBC or less, preferably 50 EBC or less, more preferably 25 EBC or less, and even more preferably 20 EBC or less. Alternatively, it is preferably 1 EBC or more, more preferably 2 EBC or more, and even more preferably 5 EBC or more, and any combination of these ranges may be used.
[0013] The furfural content in the beer-flavored beverage of the present invention is preferably 70 ppb by mass or more, more preferably 80 ppb by mass or more, more preferably 100 ppb by mass or more, even more preferably 110 ppb by mass or more, and even more preferably 150 ppb by mass or more, from the viewpoint of crispness, and preferably 2000 ppb by mass or less, more preferably 1000 ppb by mass or less, and even more preferably 400 ppb by mass or less, and any combination of these ranges may be used.
[0014] In this specification, "beer-flavored beverage" refers to a carbonated beverage that has a beer-like flavor. In other words, unless otherwise specified, "beer-flavored beverage" in this specification includes all carbonated beverages with a beer flavor, and includes beer-flavored beverages containing alcohol (beer-flavored alcoholic beverages) and non-alcoholic beer-flavored beverages. In this specification, "beer-flavored alcoholic beverage" refers to a beer-flavored beverage with an alcohol content of 1 v / v% or more, such as 1.5 v / v% or more, 2 v / v% or more, 2.5 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, and also beer-flavored beverages with an alcohol content of 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7.5 v / v% or less, 7 v / v% or less, and 6.5 v / v% or less. For example, fermented beverages include fermented beer-flavored alcoholic beverages that have been fermented by adding yeast, and spirit-containing fermented beer-flavored alcoholic beverages that contain spirits. In the case of non-fermented beverages, it is preferable to add alcohol using brewing alcohol or distilled spirits rather than adding yeast, and examples include spirits-containing non-fermented beer-flavored alcoholic beverages. Note that "alcohol content" here refers to the ethanol content and does not include aliphatic alcohols. Furthermore, the source of the alcohol in beer-flavored alcoholic beverages is not limited to fermentation or non-fermentation. In addition, "non-alcoholic beer-flavored beverages" are beer-flavored beverages with an alcohol content of less than 1 v / v%, and may be beverages that substantially contain no alcohol. Here, beverages that substantially contain no alcohol do not exclude beverages that contain trace amounts of alcohol that are undetectable. Beverages with an alcohol content that rounds to 0.0 v / v%, in particular beverages with an alcohol content that rounds to 0.00 v / v%, are included in non-alcoholic beer-flavored beverages.Examples of upper and lower limits for the alcohol content of non-alcoholic beer-flavored beverages include less than 1 v / v%, as well as 0.9 v / v%, 0.8 v / v%, 0.75 v / v%, 0.7 v / v%, 0.6 v / v%, 0.5 v / v%, 0.4 v / v%, 0.3 v / v%, 0.2 v / v%, 0.1 v / v%, 0.05 v / v%, 0.01 v / v%, 0.0050 v / v%, and 0.0025 v / v%, and any combination of these ranges may be used. For example, beverages with an alcohol content of 0.00 v / v% or more and 0.5 v / v% or less, or beverages with an alcohol content of 0.5 v / v% or more and less than 1 v / v%, are examples. In this specification, the alcohol content can be measured by any known method, but for example, it can be measured by a vibrating densimeter. Specifically, a sample is prepared by removing carbon dioxide from a beverage by filtration or ultrasound, then the sample is subjected to direct-fire distillation, the density of the resulting distillate at 15°C is measured, and the specific gravity can be calculated using "Table 2: Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)," which is an appendix to the National Tax Agency's prescribed analytical method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007). For low concentrations of alcohol (less than 1.0 v / v%), commercially available alcohol measuring devices or gas chromatography may be used.
[0015] The malt usage ratio in the beer-flavored beverage of the present invention may be preferably 30% or more, more preferably 40% or more, even more preferably 45% or more, even more preferably 49% or more, even more preferably 50% or more, even more preferably 60% or more, even more preferably 70% or more, even more preferably 80% or more, and even more preferably 90% or more. Examples include 30-100%, 40-100%, 45-100%, 49-100%, and 50-100%. Here, "malt usage ratio" refers to the ratio of the mass of malt to the total amount of raw materials other than water and hops, such as malt, rice, corn, sorghum, potato, starch, grains other than malt, and sugars. However, components that may be added in trace amounts, such as acidulants, sweeteners, bittering agents, seasonings, and flavorings, are not included in the calculation of the above ratio. In this specification, the malt ratio refers to the value calculated in accordance with the Liquor Tax Act and the Interpretation Circular on Laws and Regulations Related to the Administration of Liquor, effective April 1, 2018.
[0016] The total polyphenol content (TPP) in the beer-flavored beverage of the present invention is preferably 250 ppm by mass or less, more preferably 220 ppm by mass or less, and even more preferably 200 ppm by mass or less. Furthermore, it is preferably 20 ppm by mass or more, more preferably 60 ppm by mass or more, and even more preferably 80 ppm by mass or more, and any combination of these ranges may be used. In this specification, the total polyphenol content can be measured, for example, by the method described in "8.19 Total Polyphenols (IM)" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition).
[0017] The bitterness value (BUs) of the beer-flavored beverage of the present invention is preferably 40 or less, more preferably 35 or less, and even more preferably 30 or less. Furthermore, it is preferably 10 or more, more preferably 15 or more, and even more preferably 18 or more, and any combination of these ranges may be used. In this specification, the bitterness value can be measured by the method described in "8.15 Bitterness Value (IM)" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition).
[0018] The total nitrogen content (mg / 100ml) in the beer-flavored beverage of the present invention is preferably 120 or less, more preferably 100 or less, and even more preferably 90 or less. Furthermore, it is preferably 10 or more, more preferably 30 or more, and even more preferably 40 or more, and any combination of these ranges may be used. In this specification, the total nitrogen content can be measured by the method described in "8.9 Total Nitrogen 8.9.2 Combustion Method (Improved Dumas Method)" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 Supplement and Revised Edition).
[0019] The proline content (μmol / L) in the beer-flavored beverage of the present invention is preferably 5000 or less, more preferably 4500 or less, and even more preferably 4000 or less. Furthermore, it is preferably 100 or more, more preferably 400 or more, and even more preferably 700 or more, and any combination of these ranges may be used. In this specification, the proline content is measured by the method described in the examples below.
[0020] The maltol content (mass ppb) in the beer-flavored beverage of the present invention is preferably 3000 or less, more preferably 2500 or less, and even more preferably 2000 or less. Furthermore, it is preferably 50 or more, more preferably 75 or more, and even more preferably 100 or more, and any combination of these ranges may be used. In this specification, the maltol content can be measured by the method described in the examples, similar to that for furfural.
[0021] The beer-flavored beverage of the present invention can be manufactured in the same manner as a general beer-flavored beverage, except that it has a step in which the ratio of furfural content (mass ppb) to color (EBC) (furfural / color) is set to 6.0 or higher. Here, the adjustment of the ratio of furfural content (mass ppb) to color (furfural / color) is as described above, and examples include the method of adjusting by adding furfural. In the method of adding furfural, the addition of furfural may be carried out at any step up to filling, but from the viewpoint of microbial assurance, it is preferable to add it before the filtration step. The manufacturing process of a general beer-flavored beverage is shown below. General beer-flavored beverages include those that use malt as a raw material and those that do not, and can be manufactured as follows.
[0022] A beer-taste alcoholic beverage produced using malt as a raw material first adds enzymes such as amylase, if necessary, to a mixture containing raw materials such as malt and other wheat, and other grains, starch, sugars, bittering agents, or coloring agents, and water, and performs gelatinization and saccharification, followed by filtration to obtain a saccharified liquid. If necessary, hops and bittering agents are added to the saccharified liquid and boiled, and solids such as coagulated proteins are removed in a clarification tank. As an alternative to this saccharified liquid, hops may be added to a mixture of malt extract and warm water and boiled. Hops may be mixed at any stage from the start of boiling to before the end of boiling. Conditions in the saccharification process, boiling process, solid removal process, etc. may be those known conditions. Conditions in the fermentation and aging process, etc. may be those known conditions. The obtained fermented liquid is filtered, and carbon dioxide gas is added to the obtained filtrate as necessary. Then, it is filled into a container and subjected to a sterilization process to obtain the target beer-taste beverage. Additionally, as an alcohol component, spirits derived from grains may be further added. Spirits mean liquors obtained by fermenting grains such as wheat, rice, buckwheat, and corn using yeast and then further distilling. Wheat is preferable as the grain that is the raw material for spirits.
[0023] A beer-taste alcoholic beverage produced without using malt as a raw material mixes liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than wheat or malt, hops, pigments, etc. with warm water to obtain a liquid sugar solution. The liquid sugar solution is boiled. When using hops as a raw material, the hops may be mixed into the liquid sugar solution during boiling rather than before the start of boiling. As an alternative to this saccharified liquid, hops may be added to a mixture of an extract using raw materials other than malt and warm water and boiled. Hops may be mixed at any stage from the start of boiling to before the end of boiling. Conditions in the fermentation and aging process, etc. may be those known conditions. The obtained fermented liquid is filtered, and carbon dioxide gas is added to the obtained filtrate as necessary. Then, it is filled into a container and subjected to a sterilization process to obtain the target beer-taste beverage. Additionally, as an alcohol component, spirits derived from grains may be further added.
[0024] Non-fermented beer-taste alcoholic beverages may be adjusted in alcohol content of the final product by adding, not limited to using or not using malt, raw material alcohol, etc. The addition of raw material alcohol may be carried out at any step from the saccharification step to the filling step. In addition, as the alcohol component, spirits derived from grains may be further added.
[0025] Non-alcoholic beer-taste beverages manufactured using malt as a raw material first add enzymes such as amylase, if necessary, to a mixture containing raw materials such as malt and other wheat, other grains as necessary, starch, sugars, bittering agents, or coloring agents, and water, and carry out gelatinization and saccharification, followed by filtration to obtain a saccharified liquid. If necessary, hops and bittering agents are added to the saccharified liquid and boiled, and solids such as coagulated proteins are removed in a clarification tank. As an alternative to this saccharified liquid, hops may be added to a mixture of malt extract and warm water and boiled. Hops may be mixed at any stage from the start of boiling to before the end of boiling. Conditions in the saccharification step, boiling step, solid removal step, etc. may be those known conditions. After boiling, it is cooled, and flavors, acidulants, dyes such as caramel pigments, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the obtained wort, followed by filtration, and carbon dioxide gas is added to the obtained filtrate. Then, it is filled into a container and undergoes a sterilization process to obtain the target non-alcoholic beer-taste beverage.
[0026] When manufacturing non-alcoholic beer-taste beverages without using malt as a raw material, first, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than wheat or malt, hops, dyes, etc. are mixed with warm water to obtain a liquid sugar solution. The liquid sugar solution is boiled. When using hops as a raw material, the hops may be mixed into the liquid sugar solution during boiling rather than before the start of boiling. After boiling, it is cooled, and flavors, acidulants, dyes such as caramel pigments, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the obtained wort, followed by filtration, and carbon dioxide gas is added to the obtained liquid sugar solution. Then, it is filled into a container and undergoes a sterilization process to obtain the target non-alcoholic beer-taste beverage.
[0027] In the manufacturing method of the present invention, an aliphatic alcohol may be added to the beer-flavored beverage according to the present invention from the viewpoint of imparting an alcoholic taste. While there are no particular limitations on the aliphatic alcohol as long as it is known, aliphatic alcohols having 4 to 5 carbon atoms are preferred. In the present invention, preferred aliphatic alcohols include 2-methyl-1-propanol and 1-butanol as those having 4 carbon atoms, and 3-methyl-1-butanol, 1-pentanol, and 2-pentanol as those having 5 carbon atoms. These can be used individually or in combination of two or more. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007% by mass, and more preferably 0.0003 to 0.0006% by mass. In this specification, the content of the aliphatic alcohol can be measured using headspace gas chromatography.
[0028] (Acidulant) In the production method of the present invention, it is preferable to use one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid as the acidulant. In addition, in the production method of the present invention, other acids such as succinic acid, tartaric acid, fumaric acid, and glacial acetic acid can also be used. These can be used without limitation as long as they are permitted to be added to food. In the production method of the present invention, it is preferable to use a combination of lactic acid from the viewpoint of appropriately imparting a mellow sourness and phosphoric acid from the viewpoint of appropriately imparting a slightly pungent sourness.
[0029] In the beer-flavored beverage according to the present invention, the acidulant content is preferably 200 ppm by mass or more, more preferably 550 ppm by mass or more, and even more preferably 700 ppm by mass or more, in terms of citric acid, from the viewpoint of imparting a beer-flavored sensation. From the viewpoint of sourness, it is preferably 15,000 ppm by mass or less, more preferably 5,500 ppm by mass or less, and even more preferably 2,000 ppm by mass or less. Therefore, in the present invention, suitable ranges for the acidulant content are 200 ppm by mass to 15,000 ppm by mass, preferably 550 ppm by mass to 5,500 ppm by mass, and more preferably 700 ppm by mass to 1,500 ppm by mass, in terms of citric acid. In this specification, the citric acid equivalent amount refers to the amount calculated from the acidity level of each acidulant, using the acidity level of citric acid as a reference. For example, the citric acid equivalent amount for 100 ppm by mass of lactic acid is 120 ppm by mass, the citric acid equivalent amount for 100 ppm by mass of phosphoric acid is 200 ppm by mass, and the citric acid equivalent amount for 100 ppm by mass of malic acid is 125 ppm by mass.
[0030] The acidulant content in beer-flavored beverages refers to the amount calculated by analysis using methods such as high-performance liquid chromatography (HPLC).
[0031] (hop) In the manufacturing method of the present invention, hops can be used as part of the raw materials. Since the flavor tends to be similar to that of beer, it is desirable to use hops as part of the raw materials. When using hops, ordinary pellet hops, powdered hops, and hop extracts used in the production of beer and the like can be appropriately selected and used according to the desired flavor. Hop processed products such as isopropyl hops and reconstituted hops may also be used. These are all included in the hops used in the beer-flavored beverage according to the present invention. Furthermore, the amount of hops added is not particularly limited, but typically it is about 0.0001 to 1% by mass of the total amount of beverage.
[0032] (Other ingredients) In the manufacturing method of the present invention, other raw materials may be used as needed, provided that they do not interfere with the effects of the present invention. For example, sweeteners (including high-intensity sweeteners), bittering agents, flavorings, yeast extracts, colorants such as caramel color, preservatives, plant-derived saponin substances such as soy saponins and quillaja saponins, plant proteins and peptide-containing substances such as corn and soybeans, animal proteins such as whey, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid may be used as needed, provided that they do not interfere with the effects of the present invention.
[0033] Thus, a beer-flavored beverage according to the present invention is obtained. Of the beer-flavored beverages according to the present invention, the pH of the non-alcoholic beer-flavored beverage is preferably 3.0 to 5.0, more preferably 3.5 to 4.5, and even more preferably 3.5 to 4.0, from the viewpoint of improving the flavor of the beverage. Furthermore, the pH of the beer-flavored alcoholic beverage is preferably 3.0 to 5.0, more preferably 3.5 to 4.5, and even more preferably 4.0 to 4.5, from the viewpoint of improving the flavor of the beverage.
[0034] (Packaged beverages) The beer-flavored beverage according to the present invention can be packaged. The form of the container is not limited in any way, and it can be filled into sealed containers such as bottles, cans, kegs, or PET bottles to become a packaged beverage.
[0035] The present invention also provides a method for imparting crispness to beer-flavored beverages by setting the ratio of furfural content (mass ppb) to color (EBC) (furfural / color) to 6.0 or higher. Details of each component in the method for imparting crispness according to the present invention are as described above. [Examples]
[0036] The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.
[0037] Furfural and maltol in beer-flavored beverages were measured using the following procedure. (1) Borneol was added to the sample as an internal standard to a final concentration of 50 ppb by mass, and then dichloromethane was added. The mixture was shaken at room temperature to extract the aroma components. (2) Dichloromethane was recovered and dehydrated by adding an appropriate amount of anhydrous sodium sulfate. (3) The concentrated solution obtained by evaporating it 50 times was quantified under the GC-MS conditions shown below. GC-MS quantitative conditions; Equipment used: 7890B GC ×5977A MSD (Agilent Technologies) Column: VF-WAXms (60m length 0.25mm id; film thickness, 0.5μm) Detection method: SIM (EI mode) Quantitative ion: Borneol: 95 Furfural: 96 Martor: 126
[0038] The color, total polyphenols, bitterness value, and total nitrogen of the beer-flavored beverage were measured according to the methods described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition).
[0039] The proline content in beer-flavored beverages was measured using the following procedure. (1) Centrifuge the sample to remove the precipitate and dilute it 2-fold with 0.02 N HCl. (2) Filter the diluted sample using an HLC-DISK13 aqueous system (0.2 μm) filter manufactured by Kanto Chemical Co., Ltd. (3) The analysis will be performed using a Hitachi L-8800 high-speed amino acid analyzer (manufactured by Hitachi High-Tech Fielding Co., Ltd.). The guard column to be used is Guard Column Set P / N 855-5268 (manufactured by Hitachi High-Tech Fielding Co., Ltd.), and the separation column is Standard Amino Acid Analysis Column P / N 855-3506 (manufactured by Hitachi High-Tech Fielding Co., Ltd.).
[0040] [Example 1] Using commercially available beer 1 (100% malt content, 5.5 v / v alcohol content) as a base, furfural was added to achieve the sample concentrations shown in Table 1 to obtain beer-flavored beverages A to I.
[0041] The resulting beer-flavored beverages were cooled to approximately 4°C, and five expert panelists evaluated them on "crispness" and "burntness" in 0.5-point increments according to the following criteria, calculating the average score. Prior to evaluating each item, samples with scores of "2" and "4" were prepared to ensure consistency among the panelists. The results are shown in Table 1. (Evaluation Criteria) 1: I don't feel it. 2: I don't really feel it. 3: To feel. 4: I feel it clearly. 5: I feel it strongly.
[0042] [Table 1]
[0043] Table 1 shows that prototypes A through I, with a furfural content ratio (mass ppb) to color (EBC) of 6.0 or higher (furfural / color), all exhibited superior crispness. Furthermore, prototypes A through G were more preferable as they did not have an excessive burnt taste.
[0044] [Example 2] Commercial beer product 2 (malt content 100%, alcohol content 6.0 v / v%) and commercial beer product 3 (malt content 49%, alcohol content 5.0 v / v%) were used as a base, and furfural was added to the sample concentrations shown in Table 2 to obtain prototype beer-flavored beverages J and K.
[0045] Similar to Example 1, five expert panelists evaluated the "crispness" and "burntness." Table 2 shows the results for color, total polyphenols, bitterness value, total nitrogen, proline, maltol, and the ratio of furfural content (mass ppb) to color (furfural / color) and sensory evaluation results for prototypes A-J from Example 1 and the beer-flavored beverages obtained in Example 2.
[0046] [Table 2]
[0047] The results in Table 2 show that prototypes J and K, with a ratio of furfural content (mass ppb) to color (EBC) of 6.0 or higher (furfural / color), exhibited superior crispness, and that the same effect was observed when commercially available beers 2 and 3 were used instead of commercially available beer 1. [Industrial applicability]
[0048] According to the present invention, it is possible to provide a new beer-flavored beverage with a crisp taste.
Claims
1. A beer-flavored beverage having a ratio of furfural content (mass ppb) to color (EBC) of 6.0 or more (furfural / color), a color content of 5 to 20 EBC, a furfural content of 150 to 400 mass ppb, and a maltol content of 100 to 2000 mass ppb.
2. The beer-flavored beverage according to claim 1, wherein the alcohol content is 0.5 to 10.0 v / v%, and the furfural content is 300 to 400 ppb by mass.
3. A beer-flavored beverage according to claim 1 or 2, wherein the malt usage ratio is 30% or more.
4. A method for producing a beer-flavored beverage, comprising the steps of setting the ratio of furfural content (mass ppb) to color (EBC) (furfural / color) to 6.0 or more, the color to 5 to 20 EBC, the furfural content to 150 to 400 mass ppb, and the maltol content to 100 to 2000 mass ppb.
5. A method for imparting crispness to a beer-flavored beverage, wherein the ratio of furfural content (mass ppb) to color (EBC) (furfural / color) is 6.0 or higher, the color is 5 to 20 EBC, the furfural content is 150 to 400 mass ppb, and the maltol content is 100 to 2000 mass ppb.