JP2022030745A - Beer taste beverage, and its manufacturing method - Google Patents

Abstract

To provide a beer taste beverage having fragrant and clear flavor such as barley tea.SOLUTION: Beer taste beverages containing guaiacol and furfural and having a ratio of contents of the guaiacol and the furfural (guaiacol/furfural) of 0.13 or larger and 0.80 or smaller.SELECTED DRAWING: None

Description

The present invention relates to a beer-taste beverage and a method for producing the same.

Various techniques have been disclosed for improving the flavor of beer-taste beverages. For example, Patent Document 1 includes a roasted fermented alcohol containing roasted cereals and / or roasted sprouted cereals added to the wort during or after the wort boiling and before the fermentation step. A method for producing a beverage is disclosed.

Japanese Unexamined Patent Publication No. 2008-245606

An object of the present invention is to provide a beer-taste beverage having a fragrant and refreshing flavor like barley tea. Another object of the present invention is to provide a production method capable of easily producing a beer-taste beverage having a fragrant and refreshing flavor like barley tea.

The present invention relates to a beer-taste beverage containing guaiacol and furfural, and the ratio of the content of guaiacol to the content of furfural (guaiacol / furfural) is 0.13 or more and 0.80 or less.

The beer-taste beverage according to the present invention has a fragrant and refreshing flavor like barley tea because guaiacol / furfural is within a predetermined range.

The beer-taste beverage may have a furfural content of 15 μg / L or more and 90 μg / L or less.

The beer-taste beverage may have a chromaticity of 20 ° EBC or more and 75 ° EBC or less.

The present invention also relates to a method for producing a beer-taste beverage, which comprises using malt containing malt having a chromaticity of more than 1200 ° EBC and 1500 ° EBC or less as a raw material.

Since the method for producing a beer-taste beverage according to the present invention uses colored malt having a predetermined chromaticity as a raw material, it is possible to easily produce a beer-taste beverage having a fragrant and refreshing flavor like barley tea. can.

In the above production method, the ratio of colored malt having a chromaticity of more than 1200 ° EBC and more than 1500 ° EBC is preferably more than 0.5% by mass and 15% by mass or less with respect to the total amount of malt. This makes it easier for the produced beer-taste beverage Guaiacol / furfural to fall within a predetermined range.

According to the present invention, it is possible to provide a beer-taste beverage having a fragrant and refreshing flavor like barley tea. According to the present invention, it is also possible to provide a production method capable of easily producing a beer-taste beverage having a fragrant and refreshing flavor such as barley tea.

Hereinafter, embodiments for carrying out the present invention will be described in detail. The present invention is not limited to the following embodiments.

The beer-taste beverage according to the present embodiment contains guaiacol and furfural, and the ratio of the content of guaiacol to the content of furfural (guaiacol / furfural) is 0.13 or more and 0.80 or less. The beer-taste beverage according to the present embodiment has a fragrant and refreshing flavor like barley tea because guaiacol / furfural is within a predetermined range.

As used herein, the term "beer-taste beverage" means a beverage having a beer-like flavor. The beer-taste beverage according to the present embodiment may be a beer-taste alcoholic beverage having an alcohol content of 1 v / v% or more, or a non-alcoholic beer-taste beverage having an alcohol content of less than 1 v / v%. .. In the present specification, alcohol means ethanol unless otherwise specified.

Beer-taste alcoholic beverages are not limited to this, but are classified into, for example, beer, low-malt beer, other brewed liquor, and liqueur under the Liquor Tax Law (Act No. 59 of 1991). Can be mentioned. The beer-taste alcoholic beverage according to the present embodiment is not limited to the above-exemplified ones.

The alcohol content of the beer-taste alcoholic beverage is not particularly limited, and may be, for example, 1v / v% or more, 2v / v% or more, 3v / v% or more, 4v / v% or more, or 5v / v% or more. .. The alcohol content of the beer-taste alcoholic beverage is, for example, 20v / v% or less, 15v / v% or less, 10v / v% or less, 9v / v% or less, 8v / v% or less, 7v / v% or less, 6v. It may be / v% or less, 5v / v% or less, 4v / v% or less, or 3v / v% or less.

The non-alcoholic beer-taste beverage is a beer-taste beverage that does not substantially contain alcohol. The alcohol content of the non-alcoholic beer taste beverage may be less than 1v / v%, may be 0.5v / v% or less, may be 0.1v / v% or less, and may be 0.005v / v%. It may be less than (0.00v / v%).

The alcohol content of beer-taste beverages can be measured, for example, based on the vibration densitometer method described in the National Tax Agency's prescribed analysis method (command) "3 Sake 3-4 Alcohol content".

The content of guaiacol in the beer-taste beverage according to the present embodiment is not particularly limited as long as the guaiacol / furfural is within the above-mentioned predetermined range, but may be, for example, 1 μg / L or more and 50 μg / L or less, and 2 μg / L. It may be 45 μg / L or less, 3 μg / L or more and 40 μg / L or less, 4 μg / L or more and 30 μg / L or less, and 5 μg / L or more and 25 μg / L or less.

The guaiacol content of beer-taste beverages can be measured, for example, by the GC-MS method.

The furfural content in the beer-taste beverage according to the present embodiment is not particularly limited as long as guaiacol / furfural is within a predetermined range, but may be, for example, 1 μg / L or more and 200 μg / L or less, and 5 μg / L or more. It may be 150 μg / L or less, 10 μg / L or more and 100 μg / L or less, 15 μg / L or more and 90 μg / L or less, and 15 μg / L or more and 60 μg / L or less.

The furfural content of beer-taste beverages can be measured, for example, by the GC-MS method.

The ratio of the content of guaiacol to the content of furfural (guaiacol / furfural) in the beer-taste beverage according to the present embodiment may be 0.13 or more and 0.80 or less. When guaiacol / furfural is within this range, it becomes a beer-taste beverage with a fragrant and refreshing flavor like barley tea. From the viewpoint of exerting this effect more remarkably, the guaiacol / furfural is preferably 0.14 or more and 0.70 or less, more preferably 0.15 or more and 0.60 or less, and 0.16. It is more preferably 0.50 or more, still more preferably 0.17 or more and 0.40 or less, even more preferably 0.18 or more and 0.30 or less, and 0.19 or more and 0. It is particularly preferably .25 or less.

The beer-taste beverage according to the present embodiment may contain a wheat raw material as a raw material, or may not contain a wheat raw material as a raw material. In the present specification, the wheat raw material means wheat or a processed wheat product. Examples of wheat include barley, wheat, rye, oat, oat, adlay, and enwheat. Examples of the processed wheat product include wheat extract, malt, and malt extract. The wheat extract is obtained by extracting the wheat extract containing sugar and nitrogen from the wheat. Malt is obtained by germinating wheat. As malt, colored malt (for example, caramel malt, crystal malt, black malt, chocolate malt) produced by roasting or roasting at a relatively high temperature (for example, about 120 ° C.) and burning the malt is performed. , Coffee malt, etc.) may be used. The malt extract is obtained by extracting an extract containing sugar and nitrogen from malt.

The beer-taste beverage according to the present embodiment may contain hops as a raw material or may not contain hops as a raw material. Hops include dried hops, hop pellets and hop extracts, as well as processed hops such as low hops, hexa hops, tetra hops and isometric hop extracts.

The beer-taste beverage according to the present embodiment may have a malt ratio (ratio of malt in raw materials other than water and hops) of 0% by mass or more and 100% by mass or less. The malt ratio is 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 70. It may be mass% or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, 99% by mass or more, or 100% by mass. The malt ratio may be less than 100% by mass, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, or 50% by mass or less.

The beer-taste beverage according to the present embodiment is a bitterness agent, a coloring agent, a sweetening agent, a high-sweetness sweetening agent, an antioxidant, an acidulant, a flavoring agent, which are usually blended in the beverage, as long as the effect of the present invention is not impaired. It may contain salts and the like. Examples of the bitterness agent include iso-alpha acid, caffeine, gentiana extract, peptides, theobromine, naringin, wormwood extract, wormwood extract, kina extract and the like, in addition to the above-mentioned hops. Examples of the colorant include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of the sweetener include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of the high-sweetness sweetener include neotame, acesurfam K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monerin, aspartame, and alitame. Examples of the antioxidant include vitamin C, vitamin E, and polyphenol. Examples of the acidulant include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid and one succinic acid. Sodium, disodium succinate, sodium acetate, DL-tartrate, L-tartrate, DL-sodium tartrate, L-sodium tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-sodium malate. Can be done. Examples of the salts include salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfate, calcium chloride, magnesium chloride, potassium nitrate and ammonium sulfate.

The chromaticity of the beer-taste beverage according to the present embodiment may be, for example, 20 ° EBC or more and 75 ° EBC or less. The chromaticity of the beer-taste beverage according to the present embodiment may be, for example, 20 ° EBC or more, or 30 ° EBC or more, 70 ° EBC or less, 65 ° EBC or less, 60 ° EBC or less, 55 ° EBC or less, It may be 50 ° EBC or less, 45 ° EBC or less, or 40 ° EBC or less. The chromaticity of the beer-taste beverage according to this embodiment is described in "8. It can be measured by the method described in "8 chromaticity 8.8.2 absorbance method".

The bitterness value (BU) of the beer-taste beverage according to the present embodiment may be, for example, 0.0 or more and 50.0 or less. The BU of the beer-taste beverage according to the present embodiment may be, for example, 40.0 or less, 30.0 or less, 20.0 or less, or 15.0 or less, and 1.0 or more, 2.0 or more, 3 It may be 0.0 or more, 4.0 or more, 5.0 or more, or 10.0 or more. The bitterness value of the beer-taste beverage according to this embodiment is described in "8. It can be measured by the method described in "15 Bitter Taste Value". The bitterness value can be appropriately set within the above range by, for example, adjusting the type and amount of raw materials used.

The beer-taste beverage according to the present embodiment may be non-sparkling or effervescent. Here, the non-effervescent means that the gas pressure at 20 ° C. is less than 0.049 MPa (0.5 kg / cm ² ), and the effervescent means that the gas pressure at 20 ° C. is 0.049 MPa (0. It means that it is 5 kg / cm ² ) or more. In the case of foamability, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg / cm ² ).

The beer-taste beverage according to the present embodiment can be provided in a container. The container may be a container that can be sealed, and a so-called can container / barrel container made of metal (aluminum, steel, etc.) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and anything currently in circulation can be applied. It is preferable to use a metal container because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of time.

The beer-taste beverage according to the present embodiment may be produced, for example, by mixing raw materials (method by preparation) or by fermentation with yeast or the like (fermentation method).

The production method (method by preparation) according to one embodiment is obtained by, for example, water, guaiacol, flufural, and if necessary, alcohol (for example, alcohol for raw materials, distilled alcohol such as spirits and vodka, brewing). (Fermented liquid) and / or various additives (for example, bitterness, colorant, sweetener, high sweetness sweetener, antioxidant, acidulant, flavor, salt, etc.) are blended into the raw material tank. including. The compounding step can be carried out according to a conventional method, except that the ratio of the contents of guaiacol and furfural is adjusted within the above range. Guaiacol may be blended with guaiacol itself, or may be blended as a fragrance composition containing guaiacol or the like. Furfural may be blended with furfural itself, or may be blended as a fragrance composition containing furfural or the like.

The production method according to the present embodiment includes a filtration step of filtering a mixed solution obtained by mixing each component in a compounding step, a first sterilization step of sterilizing the filtered solution filtered in the filtering step, and a first sterilization. A filling step of filling a container such as a bottle, a can, or a PET bottle with the sterilized filtrate sterilized in the step, and a second sterilization step of sterilizing the filtrate filled in the container in the filling step are further performed. It may be included.

In the blending step, the components may be mixed while stirring with a stirrer or the like so that the components are well mixed. Further, the filtration step can be performed by, for example, a general filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of treatment speed and the like, and is applicable without limitation as long as the same treatment can be performed. The filling step may be performed in a clean room where the degree of cleanliness is maintained to the extent normally performed in the production of beverages. The second sterilization step can be performed by heating the filtrate together with the container at a predetermined temperature and a predetermined time. The first or second sterilization step may be a non-heated sterilization step. Examples of the non-heated sterilization step include ultraviolet (UV) sterilization. It is also possible to perform non-sterilization filling without performing a sterilization step.

The production method (fermentation method) in another embodiment includes, for example, a charging step and a fermentation step.

In the charging process, the raw material and the charged water (water used in the charging process) are used to obtain a pre-fermentation liquid. That is, the charging step is a step of preparing a pre-fermentation liquid used for fermentation. The charging step may include a boiling step of boiling the sugar-containing liquid, a removal step of removing solid content in the raw material liquid, and a cooling step of cooling the raw material liquid in this order.

In the boiling step, the sugar-containing liquid is boiled to obtain a post-boiled liquid (sugar-containing liquid after boiling). The sugar-containing liquid contains a component capable of alcoholic fermentation by yeast. Examples of the sugar-containing liquid include wort and syrup. Wort is a liquid obtained through the above-mentioned saccharification of wheat raw materials and is unfermented. The wort undergoes, for example, a step of mixing a raw material such as the above-mentioned wheat raw material with water, a step of saccharifying a liquid containing the raw material and water by a conventional method to obtain a saccharified liquid, and a step of filtering the saccharified liquid. Obtainable.

In the boiling step, hops may be added to the raw material liquid. As the hops to be added, for example, dried hops, hop pellets, and hop extracts can be used. The hop may be a processed hop product such as low hop, hexa hop, tetra hop, and isotope hop extract.

In the removal step, the solid content in the liquid after boiling is removed to obtain a purified liquid. The removal step can be performed, for example, by precipitating the insoluble solid content contained in the liquid after boiling. Examples of the solid content include a thermal coagulated product produced in the boiling step, and hop dregs when hops are added in the boiling step. The removal step may be carried out in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid.

In the fermentation step, the pre-fermentation liquid is fermented with yeast to obtain a post-fermentation liquid. In the fermentation process, yeast is added to perform alcoholic fermentation. More specifically, the pre-fermentation liquid is inoculated with yeast and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

The production method according to the present embodiment may include, as a post-fermentation step after the fermentation step, a step of aging and cooling the post-fermentation liquid and a step of filtering the post-fermentation liquid. By carrying out the filtration step, insoluble solids, yeast and the like can be removed from the post-fermentation liquid.

In the production method according to the present embodiment, as another post-fermentation step, the post-fermentation liquid (or the post-fermentation liquid after the filtration step) is heated (sterilized), and various additives (for example, bitterness agent, coloring agent, sweetness) are used. Agents, high-sweetness sweeteners, antioxidants, acidulants, flavors, salts) may be added.

The adjustment of the content ratio of guaiacol and furfural can be carried out, for example, by adding guaiacol and / or furfural to the raw material liquid. In the present specification, the raw material liquid means a liquid that is a source of beer-taste beverages. The raw material liquid includes a liquid used or produced in each step (for example, a sugar-containing liquid, a post-boiling liquid, a purified liquid, a pre-fermentation liquid, and a post-fermentation liquid). The guaiacol and / or furfural added to the raw material liquid may be guaiacol or furfural itself, or may be a fragrance composition containing guaiacol and / or furfural.

Adjustment of the content ratio of guaiacol and furfural can also be carried out, for example, by using colored malt having a chromaticity of more than 1200 ° EBC and 1500 ° EBC or less as a raw material. Since the ratio of the content of guaiacol and furfural tends to be within the above-mentioned predetermined range, the ratio of colored malt having a chromaticity of more than 1200 ° EBC to 1500 ° EBC or less is 0.5 with respect to the total amount of malt used. It is preferably more than mass% and 15% by mass or less, more preferably 0.75% by mass or more and 10% by mass or less, further preferably 1% by mass or more and 5% by mass or less, and 1.5% by mass. It is even more preferable that the content is 3% by mass or less.

The adjustment of the content ratio of guaiacol and furfural may be further carried out by using, for example, the above-mentioned method of using colored malt as a raw material and a method of adding guaiacol and / or furfural to a raw material solution.

Hereinafter, the present invention will be described in more detail based on Examples. However, the present invention is not limited to the following examples.

[Test Example 1: Manufacture and evaluation of beer-taste beverage]
(Manufacturing of beer-taste beverages)
Liquid sugar, lactic acid, phosphoric acid and hop extract were dissolved in water, and guaiacol and furfural were added thereto to the concentrations shown in Tables 1 and 2. The gas pressure was adjusted to 2.3 kg / cm ² with carbonated water and filled in a container to produce beer-taste beverages of Examples 1 to 6 and Comparative Examples 1 to 4. The composition of the produced beer-taste beverage is as shown in Tables 1 and 2. In Tables 1 and 2, guaiacol / furfural is a value obtained by dividing the content of guaiacol (μg / L) by the content of furfural (μg / L).

(sensory evaluation)
For the beer-taste beverages of Examples 1 to 6 and Comparative Examples 1 to 4, sensory evaluation was performed on the evaluation items of "aroma like barley tea" and "refreshing flavor". The sensory evaluation was performed by four selected panelists with discriminating ability. Each evaluation item was evaluated on a scale of 1 to 5, and the average value was used as the evaluation score.

"Barley tea-like aroma" is a sensation of feeling the aroma of barley tea as if drinking barley tea, and the higher the score, the stronger the aroma of barley tea. "Refreshing flavor" is a sensation of feeling a flavor with less unpleasant taste, and the higher the score, the stronger the feeling of refreshing flavor. For the sensory evaluation of "barley tea-like aroma" and "refreshing flavor", the scores of the beer-taste beverages of Comparative Example 1 were fixed as 2 points and 2 points, respectively, and other beer tastes were used as the reference. Beverages were evaluated. The results are shown in Tables 1 and 2.

The beer-taste beverages of Examples 4 to 6 in which the ratio of the content of guaiacol to the content of furfural (guaiacol / furfural) was 0.13 or more and 0.80 or less were fragrant like barley tea and refreshing. All of the flavors were excellent.

[Test Example 2: Manufacture and evaluation of beer-taste beverage]
(Manufacturing of beer-taste beverages)
A beer-taste beverage (malt ratio: 100% by mass, alcohol content: 3.5 to 5.4%) in which the usage ratio of colored malt was changed was produced by a conventional method (fermentation method) (Example 7 and comparison in Table 3). Examples 5-6). Table 3 shows the usage ratio (ratio to the whole malt) of the colored malt having a chromaticity of 1200 ° EBC or less and the colored malt having a chromaticity of more than 1200 ° EBC and 1500 ° EBC or less.

Further, guaiacol or furfural was added to the beer-taste fermented beverage of Example 7 so as to have the concentration shown in Table 3, and the beer-taste beverages of Example 8 and Comparative Example 7 were produced. Similarly, guaiacol or furfural was added to the beer-taste fermented beverage of Comparative Example 6 so as to have the concentration shown in Table 3, and the beer-taste beverages of Example 9 and Comparative Example 8 were produced.

(Measurement of guaiacol content)
The guaiacol content of the beer-taste beverages of Examples 7 and Comparative Examples 5 to 6 was measured by the GC-MS method.

(Measurement of furfural content)
The furfural content of the beer-taste beverages of Examples 7 and Comparative Examples 5 to 6 was measured by the GC-MS method.

(Measurement of chromaticity)
The color of the liquid of the manufactured beer-taste beverage is "8.8" of the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], revised in 2013). The chromaticity was measured by the method described in "8.8.2 Absorptiometry".

(sensory evaluation)
For the beer-taste beverages of Examples 7 to 9 and Comparative Examples 5 to 8, the evaluation items of "barley tea-like aroma" and "refreshing flavor" were subjected to sensory evaluation in the same manner as in Test Example 1. Carried out. In addition, the sensory evaluation of "barley tea-like aroma" and "refreshing flavor" was fixed as 2 points and 2 points for the beer taste beverage of Comparative Example 1, respectively, and other beer tastes were fixed based on this. The evaluation of the beverage is the same as in Test Example 1.

Even a beer-taste beverage produced by the fermentation method has a fragrance like barley tea because the ratio of the content of guaiacol to the content of furfural (guaiacol / furfural) is 0.13 or more and 0.80 or less. , And the refreshing flavor were all excellent (beer-taste beverages of Examples 7 to 9).

Claims (5)

Contains guaiacol and furfural,
A beer-taste beverage in which the ratio of the content of guaiacol to the content of furfural (guaiacol / furfural) is 0.13 or more and 0.80 or less. The beer-taste beverage according to claim 1, wherein the content of furfural is 15 μg / L or more and 90 μg / L or less. The beer-taste beverage according to claim 1 or 2, wherein the chromaticity is 20 ° EBC or more and 75 ° EBC or less. A method for producing a beer-taste beverage, which comprises using malt containing malt having a chromaticity of more than 1200 ° EBC and 1500 ° EBC or less as a raw material. The production method according to claim 4, wherein the ratio of colored malt having a chromaticity of more than 1200 ° EBC to 1500 ° EBC or less is more than 0.5% by mass and 15% by mass or less with respect to the total amount of malt.