HK40085504A - Beer-flavored beverage - Google Patents

Description

Beer flavor beverage

Technical Field

The invention relates to a beer flavor beverage.

Background

Conventionally, in response to various consumer preferences, beer-flavored beverages and methods for producing the same have been studied in response to various desires.

For example, patent document 1 discloses an invention relating to a method for producing a beer-flavored fermented beverage, which is characterized by comprising a step of adding a group a amino acid to a non-fermented liquid before completion of fermentation, and performing fermentation at a temperature of 12 ℃ or higher, in order to suppress an increase in the amount of aroma components that are problematic when the beer-flavored fermented beverage is fermented at a high temperature.

Patent document 2 discloses an invention relating to a low-sugar beer-flavored fermented alcoholic beverage having improved flavor, which is characterized in that malt and/or unmalted wheat are used as a part of the raw material, and the peptide concentration of 10 to 20kDa (gel filtration method) is 0.05mg/ml or more.

Patent literature

Patent document 1: japanese laid-open patent publication No. 2015-116125

Patent document 2: japanese patent laid-open publication No. 2016-149975

Disclosure of Invention

Under such circumstances, a new beer-flavored beverage (for example, a beer-flavored beverage in which a refreshing aroma or a sweet smell suitable for a beer-flavored beverage is perceived with good balance) is desired.

The invention provides a beer flavor beverage, which respectively adjusts the content of 4-vinyl guaiacol, ethyl caproate and at least 1 aroma component (X) selected from gamma-decalactone and ethyl 2-methyl butyrate. Specifically, the present invention provides the following embodiments [1] to [13].

[1]

A beer-flavored beverage is characterized in that,

contains 4-vinylguaiacol in an amount of 1000 ppb by mass or less,

the content of ethyl caproate is 120 mass ppb or more,

contains at least 1 aroma component (X) selected from gamma-decalactone and ethyl 2-methylbutyrate,

the ratio of the ethyl hexanoate content to the total content of aroma components (X), i.e., ethyl hexanoate/aroma components (X), is 1100 or less, wherein the units of the ethyl hexanoate content and the total content of aroma components (X) are: mass ppb.

[2]

The beer-flavored beverage according to [1], characterized in that the total content of the aroma component (X) is 0.01 ppb by mass or more.

[3]

The beer flavor beverage according to [1] or [2], wherein a ratio of a total content of the ethyl hexanoate and the aroma component (X) to a content of the 4-vinylguaiacol, that is, (ethyl hexanoate + aroma component (X))/4-vinylguaiacol, is 1.4 to 11.0, wherein a unit of the total content of the ethyl hexanoate and the aroma component (X) and a unit of the content of the 4-vinylguaiacol are: mass ppb.

[4]

The beer-flavored beverage according to any one of [1] to [3], characterized in that,

the aroma component (X) contains gamma-decalactone and ethyl 2-methylbutyrate,

the ratio of the content of the gamma-decalactone to the content of the ethyl 2-methylbutyrate, namely the content of the gamma-decalactone/the ethyl 2-methylbutyrate is 0.40 to 1.50, wherein the units of the content of the gamma-decalactone and the content of the ethyl 2-methylbutyrate are as follows: ppb by mass.

[5]

The beer-flavored beverage according to any one of [1] to [4], characterized by having a bitterness value of less than 60BUs.

[6]

The beer-flavored beverage according to any one of [1] to [5], which is a fermented beer-flavored beverage.

[7]

The beer-flavored beverage according to any one of [1] to [6], wherein a concentration of a raw wort, that is, an O-Ex concentration is 4.0 to 20.0% by mass.

[8]

The beer-flavored beverage according to any one of [1] to [7], characterized in that the total polyphenol content is 60 to 300 mass ppm.

[9]

The beer-flavored beverage according to any one of [1] to [8], wherein the proline concentration is 3.5 to 60.0 mass ppm.

[10]

The beer-flavored beverage according to any one of [1] to [9], wherein the malt ratio is 50 to 100% by mass.

[11]

A beer-flavored beverage characterized in that the ratio of the total content of ethyl hexanoate and at least 1 aroma component (X) selected from the group consisting of gamma-decalactone and ethyl 2-methylbutyrate to the content of 4-vinylguaiacol, i.e., (ethyl hexanoate + aroma component (X))/4-vinylguaiacol, is 1.4 to 11.0, wherein the units of the total content of ethyl hexanoate and at least 1 aroma component (X) selected from the group consisting of gamma-decalactone and ethyl 2-methylbutyrate and the content of 4-vinylguaiacol are as follows: mass ppb.

[12]

A method for producing a beer-flavored beverage according to any one of [1] to [11], wherein the beer-flavored beverage is a beer-flavored beverage,

comprises the step of adding yeast to a raw material containing water and malt to perform alcoholic fermentation.

[13]

The method for producing a beer-flavored beverage according to [12], wherein the yeast is a top fermentation yeast.

In the beer-flavored beverage according to a preferred embodiment of the present invention, for example, a refreshing aroma or a sweet smell suitable for a beer-flavored beverage can be perceived with good balance, and the taste can be improved.

Detailed Description

1. Beer-flavored beverage

In the present specification, the term "beer-flavored beverage" refers to an alcoholic or non-alcoholic carbonated beverage having a flavor similar to that of beer. Therefore, the term "beer-flavored beverage" includes not only beer as a malt fermented beverage obtained by fermenting malt, hop and water as raw materials with yeast, but also carbonated beverages having a beer flavor. That is, the beer flavor beverage according to one embodiment of the present invention includes any carbonated beverage having a beer flavor, including the addition of a beer flavor containing an ester or a higher alcohol (e.g., isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl hexanoate, linalool, 4-vinylguaiacol), unless otherwise specified.

In addition, the beer flavor beverage according to one embodiment of the present invention may be a fermented beer flavor beverage obtained by a fermentation step using yeast, or may be a non-fermented beer flavor beverage obtained without the fermentation step.

Further, the beer-flavored beverage according to one embodiment of the present invention may be an alcoholic beer-flavored beverage having an alcohol content of 1 (v/v)% or more, or a nonalcoholic beer-flavored beverage having an alcohol content of less than 1 (v/v)%. The nonalcoholic beer-flavored beverage may be a nonalcoholic fermented beer-flavored beverage produced by removing alcohol produced in the fermentation step after the fermentation step, a beverage produced by stopping the fermentation step using yeast at a stage where the alcohol content is less than 1 (v/v)%, or a nonalcoholic non-fermented beer-flavored beverage prepared without the fermentation step so as to have a flavor as common as beer.

In addition, the beer flavor beverage according to one embodiment of the present invention may be a beer flavor beverage using malt as a raw material, or may be a beer flavor beverage not using malt, but is preferably a beer flavor beverage using malt, and more preferably a beer flavor beverage using barley malt.

In addition, the fermented beer-flavored beverage according to one embodiment of the present invention may be an Ale (Ale) beer-flavored beverage brewed through a fermentation process using an upper fermenting yeast (Saccharomyces cerevisiae) or the like, or may be a lager (lager brewing) beer-flavored beverage brewed through a fermentation process using a lower fermenting yeast.

The fermented beer-flavored beverage according to one embodiment of the present invention may be a distilled liquor-containing beer-flavored beverage containing a distilled liquor such as spirit, whisky, or distilled liquor, and among them, a beer-flavored beverage containing spirit is preferred.

Among these, the beer-flavored beverage according to one aspect of the present invention is preferably a fermented beer-flavored beverage, more preferably an alcoholic fermented beer-flavored beverage, even more preferably a fermented beer-flavored beverage using malt and an ale-flavored beverage, and even more preferably a beer including ale.

The beer-flavored beverage of the present invention is a beverage that focuses on 4-vinylguaiacol (hereinafter, also referred to as "4 VG"), ethyl caproate, and at least 1 aroma component (X) selected from γ -decalactone and ethyl 2-methylbutyrate as aroma components.

In the beer-flavored beverage of the present invention, 4VG is an ingredient contributing to improvement of the drinkability and enabling the preparation of a beverage with a light mouthfeel. Further, ethyl hexanoate is a component contributing to improvement of a refreshing aroma suitable for beer-flavored beverages. Further, the aroma component (X) is a component contributing to improvement of a sweet smell suitable for a beer flavor beverage.

In the beer-flavored beverage according to one aspect of the present invention, the contents of these components are adjusted to provide a beverage that can provide a refreshing flavor and a sweet taste that are suitable for a beer-flavored beverage with good balance and that has a lighter mouthfeel.

In the beer flavor beverage according to one aspect of the present invention, 4VG may be contained in order to improve the drinking feeling and to produce a light-tasting beverage.

In particular, from the viewpoint of producing a beverage that can improve the drinking feeling, the content of 4VG is preferably 1 mass ppb or more, more preferably 5 mass ppb or more, more preferably 10 mass ppb or more, further preferably 20 mass ppb or more, further preferably 30 mass ppb or more, further preferably 40 mass ppb or more, particularly preferably 50 mass ppb or more, and further may be 60 mass ppb or more, 70 mass ppb or more, 80 mass ppb or more, 90 mass ppb or more, 100 mass ppb or more, 150 mass ppb or more, 190 mass ppb or more, 250 mass ppb or more, 290 mass ppb or more, 350 mass ppb or more, 390 mass ppb or more, 450 mass ppb or more, or 490 mass ppb or more, based on the total amount (100 mass%) of the beer-flavored beverage.

In addition, from the viewpoint of suppressing the general aroma unsuitable for smoking of a beer flavor beverage and producing a beverage having a refreshing aroma and a sweet smell suitable for a beer flavor beverage, the content of 4VG is preferably 1000 mass ppb or less, more preferably 920 mass ppb or less, more preferably 820 mass ppb or less, further preferably 720 mass ppb or less, further preferably 620 mass ppb or less, further preferably 580 mass ppb or less, particularly preferably 520 mass ppb or less, and further may be 480 mass ppb or less, 420 mass ppb or less, 380 mass ppb or less, 320 mass ppb or less, 280 ppb or less or 220 mass ppb or less, based on the total amount (100 mass%) of the beer flavor beverage.

In the beer-flavored beverage according to one embodiment of the present invention, ethyl caproate may be contained from the viewpoint of producing a beverage having a refreshing flavor suitable for a beer-flavored beverage.

Among these, from the viewpoint of producing a beverage having a refreshing aroma suitable for a beer-flavored beverage, the content of ethyl hexanoate is preferably 120 mass ppb or more, more preferably 125 mass ppb or more, more preferably 130 mass ppb or more, further preferably 135 mass ppb or more, further preferably 140 mass ppb or more, particularly preferably 150 mass ppb or more, and further may be 160 mass ppb or more, 180 mass ppb or more, or 200 mass ppb or more, based on the total amount (100 mass%) of the beer-flavored beverage.

From the same viewpoint as described above, the content of ethyl caproate is preferably 1000 mass ppb or less, more preferably 850 mass ppb or less, more preferably 700 mass ppb or less, further preferably 600 mass ppb or less, further preferably 500 mass ppb or less, further preferably 400 mass ppb or less, particularly preferably 350 mass ppb or less, and further may be 320 mass ppb or less, 300 mass ppb or less, 270 mass ppb or less, 250 mass ppb or less, or 230 mass ppb or less, based on the total amount (100 mass%) of the beer-flavored beverage.

In the beer-flavored beverage according to one embodiment of the present invention, the aroma component (X) of at least 1 selected from the group consisting of γ -decalactone and ethyl 2-methylbutyrate may be contained in order to produce a beverage having an excellent sweet taste suitable for a beer-flavored beverage.

In particular, from the viewpoint of producing a beverage that improves the sweet smell suitable for a beer-flavored beverage, the total content of the aroma components (X) is preferably 0.01 mass ppb or more, more preferably 0.05 mass ppb or more, more preferably 0.1 mass ppb or more, further preferably 0.2 mass ppb or more, further preferably 0.3 mass ppb or more, further preferably 0.4 mass ppb or more, particularly preferably 0.5 mass ppb or more, and further may be 0.6 mass ppb or more, 0.7 mass ppb or more, 0.8 mass ppb or more, 0.9 mass ppb or more, 1.0 mass ppb or more, or 1.1 mass ppb or more, based on the total amount (100 mass%) of the beer-flavored beverage.

From the same viewpoint as described above, the total content of the aroma component (X) is preferably 300 mass ppb or less, more preferably 200 mass ppb or less, even more preferably 100 mass ppb or less, even more preferably 50 mass ppb or less, even more preferably 20 mass ppb or less, even more preferably 10 mass ppb or less, particularly preferably 5.0 mass ppb or less, and further may be 4.0 mass ppb or less, 3.0 mass ppb or less, 2.5 mass ppb or less, 2.0 mass ppb or less, or 1.7 mass ppb or less, based on the total amount (100 mass%) of the beer-flavored beverage.

In the beer-flavored beverage according to one aspect of the present invention, the aroma component (X) may contain at least 1 of γ -decalactone and ethyl 2-methylbutyrate, and from the viewpoint of producing a beverage having a further enhanced sweet taste suitable for a beer-flavored beverage, both γ -decalactone and ethyl 2-methylbutyrate are preferably contained.

From the above-described viewpoint, in the beer-flavored beverage according to one embodiment of the present invention, when the aroma component (X) contains both γ -decalactone and ethyl 2-methylbutyrate, the ratio of the content of γ -decalactone (ppb by mass) to the content of ethyl 2-methylbutyrate (ppb by mass) (γ -decalactone/ethyl 2-methylbutyrate) is preferably 0.40 to 1.50, more preferably 0.50 to 1.00, more preferably 0.60 to 0.95, even more preferably 0.65 to 0.90, even more preferably 0.70 to 0.88, even more preferably 0.72 to 0.85, and particularly preferably 0.74 to 0.82.

In the beer-flavored beverage according to one embodiment of the present invention, the content of γ -decalactone is preferably 0.001 mass ppb or more, more preferably 0.005 mass ppb or more, more preferably 0.01 mass ppb or more, further preferably 0.05 mass ppb or more, further preferably 0.1 mass ppb or more, further preferably 0.2 mass ppb or more, particularly preferably 0.3 mass ppb or more, further preferably 0.35 mass ppb or more, 0.4 mass ppb or more, 0.45 mass ppb or more, or 0.5 mass ppb or more, further preferably 300 mass ppb or less, more preferably 100 mass ppb or less, more preferably 50 mass ppb or less, further preferably 10 mass ppb or less, further preferably 5.0 mass ppb or less, further preferably 3.0 mass ppb or less, particularly preferably 2.0 mass ppb or less, further more, or 1.8 mass ppb or less, 1.6 mass ppb or less, 1.4 mass ppb or less, 1.2 mass ppb or less, or 0.80 mass ppb or less, based on the total amount (100 mass%) of the beer-flavored beverage.

In the beer-flavored beverage according to one embodiment of the present invention, the content of ethyl 2-methylbutyrate is preferably 0.001 mass ppb or more, more preferably 0.01 mass ppb or more, more preferably 0.05 mass ppb or more, further preferably 0.1 mass ppb or more, further preferably 0.2 mass ppb or more, further preferably 0.3 mass ppb or more, particularly preferably 0.4 mass ppb or more, further preferably 0.45 mass ppb or more, 0.5 mass ppb or more, 0.55 mass ppb or more, 0.6 mass ppb or more, or 0.65 mass ppb or more, and further preferably 300 mass ppb or less, more preferably 100 mass ppb or less, more preferably 50 mass ppb or less, further preferably 10 mass ppb or less, further preferably 5.0 mass ppb or less, further preferably 2.0 mass ppb or less, particularly preferably 1.5 mass ppb or less, and further also may be 1.4 mass ppb or less, 1.3 mass ppb or less, 1.2.2 mass ppb, 1.1.90 mass ppb or less, based on the total amount (100 mass%) of the beer-flavored beverage.

In the beer-flavored beverage according to one embodiment of the present invention, the ratio of the content of ethyl hexanoate (in mass ppb) to the total content of aroma components (X) (in mass ppb) (ethyl hexanoate/aroma components (X)) is preferably 30 or more, more preferably 50 or more, more preferably 70 or more, further preferably 90 or more, further preferably 100 or more, further preferably 110 or more, further preferably 115 or more, particularly preferably 120 or more, further preferably 125 or more or 130 or more, from the viewpoint of producing a beverage that can provide a refreshing aroma suitable for a beer-flavored beverage, and can provide a beverage that can provide a sufficient sweet smell common to a beer-flavored beverage while providing a refreshing aroma suitable for a beer-flavored beverage, preferably 1100 or less, more preferably 1000 or less, more preferably 800 or less, further preferably 650 or less, further preferably 500 or less, preferably 400 or less, further preferably 300 or less, further preferably 200 or less, and further preferably 190, 180 or less, or 170 or less.

In the beer-flavored beverage according to one embodiment of the present invention, the ratio of the content of ethyl hexanoate (unit: mass ppb) to the content of γ -decalactone (unit: mass ppb) (ethyl hexanoate/γ -decalactone) is preferably 30 or more, more preferably 50 or more, more preferably 100 or more, further preferably 150 or more, further preferably 200 or more, further preferably 230 or more, further preferably 250 or more, and particularly preferably 280 or more, from the viewpoint of producing a beverage that can provide a refreshing aroma suitable for a beer-flavored beverage, and further preferably 2000 or less, more preferably 1500 or less, more preferably 1000 or less, further preferably 850 or less, further preferably 750 or less, further preferably 600 or less, further preferably 500 or less, and particularly preferably 400 or less, from the viewpoint of producing a beverage that can provide a sufficient sweet smell common to a beer-flavored beverage while providing a refreshing aroma suitable for a beer-flavored beverage.

In the beer-flavored beverage according to an aspect of the present invention, the ratio of the content (unit: mass ppb) of ethyl hexanoate to the content (unit: mass ppb) of ethyl 2-methylbutyrate (ethyl hexanoate/ethyl 2-methylbutyrate) is preferably 20 or more, more preferably 50 or more, more preferably 100 or more, further preferably 150 or more, further preferably 200 or more, further preferably 210 or more, further preferably 220 or more, and particularly preferably 230 or more, from the viewpoint of producing a beverage that can provide a refreshing aroma suitable for a beer-flavored beverage, and also can provide a beverage that has a sufficiently sweet taste typical for a beer-flavored beverage while providing a refreshing aroma suitable for a beer-flavored beverage, is preferably 2000 or less, more preferably 1500 or less, more preferably 1000 or less, further preferably 800 or less, further preferably 600 or less, further preferably 500 or less, preferably 400 or less, and particularly preferably 350 or less.

In the beer-flavored beverage according to one embodiment of the present invention, the ratio ((ethyl hexanoate + aroma component (X))/4 VG) of the total content (unit: mass ppb) of ethyl hexanoate and aroma component (X) to the content (unit: mass ppb) of 4VG is preferably 1.4 or more, more preferably 1.5 or more, further preferably 1.6 or more, further preferably 1.7 or more, and further preferably 11.0 or less, more preferably 10.0 or less, more preferably 8.0 or less, further preferably 6.5 or less, further preferably 5.0 or less, further preferably 4.0 or less, and particularly preferably 3.0 or less, from the viewpoint of producing a beverage having a fresh aroma and a sweet taste suitable for a beer-flavored beverage.

The content of 4VG, ethyl caproate, and γ -decalactone and ethyl 2-methylbutyrate constituting the aroma component (X) can be controlled, for example, not only by adjusting the amount of each component added, but also by appropriately adjusting the type of a raw material (e.g., hops) having a large content of these components, the amount thereof used, the timing of adding the raw material, the fermentation conditions, and the like.

The contents of 4VG, ethyl caproate, and γ -decalactone and ethyl 2-methylbutyrate constituting the aroma component (X) can be measured by gas chromatography mass spectrometry (GC/MS).

In the beer-flavored beverage according to one embodiment of the present invention, it is preferable to adjust the content of the aroma component (X) of 4VG, ethyl caproate, and at least 1 selected from the group consisting of γ -decalactone and ethyl 2-methylbutyrate, from the viewpoint of producing a beverage that can provide a well-balanced feeling of fresh aroma or sweet smell suitable for a beer-flavored beverage and that has a lighter taste.

In one embodiment of the present invention based on the above-described viewpoint, a beer-flavored beverage satisfying the following main conditions (I) to (III) is exemplified.

Main condition (I): contains not more than 1000 ppb by mass of 4-vinylguaiacol (4 VG).

Main condition (II): the content of ethyl caproate is 120 ppb by mass or more.

Main condition (III): the ratio of the content of ethyl hexanoate (unit: mass ppb) to the total content of aroma components (X) (unit: mass ppb) (ethyl hexanoate/aroma components (X)) is 1100 or less.

In the beer-flavored beverage of the present embodiment, the content of 4VG, the content of ethyl hexanoate, and the ratio (ethyl hexanoate/aroma component (X)) defined in the main conditions (I) to (III) are each in the more preferable ranges as described above.

In the beer-flavored beverage of the above-described aspect, in addition to the above-described main conditions (I) to (III), the above-described main conditions (I) to (III) may be satisfied, and the above-described various main conditions (regarding the content of γ -decalactone, the content of ethyl 2-methylbutyrate, the total content of aroma component (X), the ratio (γ -decalactone/ethyl 2-methylbutyrate), the ratio (ethyl caproate/γ -decalactone), the ratio (ethyl caproate/ethyl 2-methylbutyrate), and the ratio ((ethyl caproate + aroma component (X))/4 VG)) may be further satisfied.

In addition, as another specific embodiment of the present invention based on the above viewpoint, there is exemplified a beer flavor beverage satisfying the following main condition (IV).

Main condition (IV): the ratio of the total content (unit: mass ppb) of ethyl hexanoate and at least 1 fragrance component (X) selected from gamma-decalactone and ethyl 2-methylbutyrate to the content (unit: mass ppb) of 4-vinylguaiacol ((ethyl hexanoate + fragrance component (X))/4-vinylguaiacol) is 1.4 to 11.0.

In the beer-flavored beverage of the present embodiment, the more preferable range of the ratio ((ethyl hexanoate + aroma component (X))/4-vinylguaiacol) specified in the main condition (IV) is as described above.

In the beer-flavored beverage of the above-described embodiment, in addition to the above-described main condition (IV), the adjustment may be performed so as to satisfy the above-described various main conditions (main conditions regarding the content of 4VG, the content of ethyl caproate, the content of γ -decalactone, the content of ethyl 2-methylbutyrate, the total content of aroma components (X), the ratio (ethyl caproate/aroma component (X)), the ratio (γ -decalactone/ethyl 2-methylbutyrate), the ratio (ethyl caproate/γ -decalactone), and the ratio (ethyl caproate/ethyl 2-methylbutyrate)) while satisfying the above-described main condition (IV).

The bitterness value of the beer-flavored beverage according to the aspect of the present invention is preferably less than 60BUs, more preferably 55BUs or less, still more preferably 50BUs or less, still more preferably 45BUs or less, particularly preferably 40BUs or less, and may be 35BUs or less, 30BUs or less, or 25BUs or less, from the viewpoint of producing a general beverage for beer-flavored beverages.

In addition, when the beer flavor beverage according to one embodiment of the present invention is a beverage using hops as a raw material, the bitterness value of the beverage may be 5BUs or more, 7BUs or more, 10BUs or more, 12BUs or more, or 15BUs or more.

In addition, when the beer flavor beverage according to one embodiment of the present invention is a beverage not using hops as a raw material, the bitterness value of the beverage may be set to be less than 5.0 buns, 3.0 buns or less, 2.0 buns or less, 1.0 buns or less, 0.5 buns or less, or 0.3 buns or less.

In addition, the bitterness value of the beer flavor beverage of one embodiment of the present invention is an index of bitterness attributable to a hop-derived component containing isohumulone as a main component, and can be controlled by appropriately adjusting the amount of hop-derived component such as hop or hop extract to be used.

In the present specification, the "bitterness score" of a beverage can be measured by the measurement method described in "8.15 bitterness score" revised BCOJ beer analysis method (published by the public welfare agency of japan brewing society, and supplementary revision in 2013 edited by the international technical commission on beer brewing (analysis committee)).

In the beer-flavored beverage according to one embodiment of the present invention, the concentration of the raw wort (O-Ex) is preferably 4.0 to 20.0 mass%, more preferably 4.5 to 18.0 mass%, even more preferably 7.0 to 16.0 mass%, even more preferably 8.0 to 15.0 mass%, and particularly preferably 8.5 to 13.5 mass%, from the viewpoint of providing a light texture to the beverage and achieving a better drinkability and from the viewpoint of producing a beverage having an improved refreshing aroma and sweet smell suitable for a beer-flavored beverage.

In the present specification, the "raw wort concentration" and the "raw wort extract concentration" are defined as the same. In addition, the term "concentration of raw wort" as used herein means an extract component in the liquor tax Law in Japan, that is, 100cm of raw volume at 15 ℃ in an alcoholic beverage with an alcohol content of 1 (v/v)% or more ³ The grams of non-volatile components contained therein. In the nonalcoholic beverage having an alcohol content of less than 1 (v/v)%, the extract value (mass%) was measured on the degassed sample according to the analysis method established by the beer brewing combination international technical commission (BCOJ) (BCOJ beer analysis method (published by the brewing society of japan, edited by the brewing combination of beer, supplementary revised 2013)).

In the beer-flavored beverage according to one embodiment of the present invention, the total polyphenol content is preferably 60 mass ppm or more, more preferably 65 mass ppm or more, further preferably 75 mass ppm or more, still more preferably 90 mass ppm or more, and particularly preferably 105 mass ppm or more, based on the total amount (100 mass%) of the beer-flavored beverage, from the viewpoint of producing a beer-flavored beverage having a good taste and more similar to beer, and further preferably 300 mass ppm or less, more preferably 260 mass ppm or less, further preferably 240 mass ppm or less, still more preferably 220 mass ppm or less, and particularly preferably 200 mass ppm or less, from the viewpoint of improving turbidity stability of the beverage and providing the beverage with a light mouthfeel to achieve a better drinkability.

In the present specification, the "total polyphenol amount" refers to the total amount of polyphenols contained in the total amount (100 mass%) of the beer-flavored beverage.

The polyphenol refers to a compound obtained by substituting 2 or more hydrogens of an aromatic hydrocarbon with hydroxyl groups, and specific examples thereof include flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins, and the like.

In the present specification, the total polyphenol content can be measured, for example, by a method described in modification of BCOJ beer analysis (published by the commonweal property group act, japan brewing association, and supplementary modification in 2013 edited by the international technical commission on brewing combination (analytical commission)).

The total polyphenol content can be controlled by adjusting the amount of raw materials having a high polyphenol content, such as barley malt and malt husk (husk).

Generally, malt and other polyphenols with husk (husk) are large in amount, and soybeans, yeast extract, wheat malt and other polyphenols are small in amount. By appropriately selecting such raw materials and adjusting the amount of the raw materials used, the total polyphenol content can be adjusted to a desired range.

The proline concentration of the beer-flavored beverage according to one embodiment of the present invention is preferably 3.5 to 60.0 mass ppm, and may be 4.0 mass ppm or more, 4.5 mass ppm or more, 6.0 mass ppm or more, 8.0 mass ppm or more, 10.0 mass ppm or more, 15.0 mass ppm or more, 20.0 mass ppm or more, or 25.0 mass ppm or more, or may be 55.0 mass ppm or less, 50.0 mass ppm or less, 45.0 mass ppm or less, or 40.0 mass ppm or less, based on the total amount (100 mass%) of the beer-flavored beverage.

Proline is a kind of amino acids that have a high content in wheat, such as malt, and that have a content that is not substantially changed before and after the fermentation step. When the proline content is within the above range, a beer-flavored beverage having a better taste can be obtained.

In the present specification, the proline concentration can be measured by an automatic amino acid analysis method using a Hitachi L-8800 high-speed amino acid analyzer, for example.

In the beer-flavored beverage according to one embodiment of the present invention, the malt ratio may be 50 to 100% by mass, or 55% by mass or more, 60% by mass or more, 65% by mass or more, or 70% by mass or more, or 95% by mass or less, 90% by mass or less, or 80% by mass or less, or less than 70% by mass.

In the present specification, the term "malt ratio" refers to a value calculated from general explanations such as liquor tax law and liquor political law which are performed on the average of 30 years (2019) for 4 months and 1 day.

As described above, the beer flavor beverage according to one embodiment of the present invention may be an alcoholic beer flavor beverage or a nonalcoholic beer flavor beverage.

In the case of an alcoholic beer-flavored beverage, the alcohol content of the beer-flavored beverage according to one embodiment of the present invention is preferably 3.0 (v/v)% or more, more preferably 4.0 (v/v)% or more, even more preferably 4.6 (v/v)% or more, even more preferably 5.1 (v/v)% or more, even more preferably 5.4 (v/v)% or more, and particularly preferably 5.7 (v/v)% or more, from the viewpoint of producing a beverage in which refreshing stimulation is perceived.

From the viewpoint of producing a readily drinkable beer-flavored beverage, the alcohol content is preferably 20.0 (v/v)% or less, more preferably 15.0 (v/v)% or less, and still more preferably 10.0 (v/v)% or less.

In the present specification, the alcohol content is an index represented by a percentage ((v/v)%) of volume/volume standard. The alcohol content of the beverage may be measured by any known method, for example, by a vibrating densitometer.

In the beer flavor beverage according to one aspect of the present invention, it is considered that the beverage further contains grain-derived spirit as an alcohol component for adjusting the alcohol content.

Here, the spirit is an alcoholic beverage obtained by saccharifying grains such as wheat, rice, buckwheat, and corn as a raw material with malt or an enzyme agent as needed, fermenting the saccharified grains with yeast, and then distilling the fermented grains.

Among them, the beer-flavored beverage according to one aspect of the present invention preferably does not contain a spirit, from the viewpoint of producing a beer-flavored beverage having a good taste and similar to a general beer.

In addition, from the same viewpoint as described above, the beer flavor beverage according to one embodiment of the present invention is preferably beer.

In the present specification, "beer" refers to a beverage obtained by fermenting malt, hops, and water as raw materials with the use of yeast, and specifically to an alcoholic beverage defined in general interpretation rules such as liquor tax Law and liquor political Law, which are executed on a flat 30-year (2019) 4-1-month basis.

That is, when the beer flavor beverage according to one embodiment of the present invention is beer, the alcohol content can be adjusted by a fermentation step using yeast.

The color of the beer flavor beverage according to one embodiment of the present invention is not particularly limited, and may be amber or gold color generally used in usual beer, black color generally used in black beer, colorless transparent, or may be imparted with a desired color by adding a coloring agent or the like. The color of the beer-flavored beverage can be visually recognized, but can be defined by the total light transmittance, chromaticity, or the like.

The pH of the beer flavor beverage according to one embodiment of the present invention is not particularly limited, but is preferably 2.0 to 5.0, more preferably 3.0 to 4.6, and even more preferably 4.0 to 4.55. If the pH of the beer-flavored beverage is 4.5 or less, the generation of microorganisms can be suppressed, and if the pH is 2.0 or more, the flavor of the beverage can be easily improved.

The beer-flavored beverage according to one aspect of the present invention may be a beverage packaged in a container, and examples of the container include a bottle, a PET bottle, a can, and a keg.

1.1 starting Material

As a main material of the beer flavor beverage according to one embodiment of the present invention, malt may be used together with water, or malt may not be used. Further, the beer flavor beverage according to one embodiment of the present invention may be a beverage using hops as a raw material or a beverage not using hops.

In addition, preservatives, sweeteners, water-soluble dietary fibers, bittering or bitterness imparting agents, antioxidants, flavors, acidulants, salts and the like can also be used.

1.1.1 malt, grains other than malt

When malt is used as a raw material, it means that seeds of barley, wheat, rye, wild oat, coix and other wheat are germinated, dried, and subjected to root removal, and may be produced in any place or variety.

Barley malt is preferred as the malt used in one embodiment of the present invention. Barley malt is one of the most commonly used malt as a raw material for beer-flavored beverages in japan. The barley may be any of two barley varieties, six barley varieties, and the like. Further, colored malt and the like can be used in addition to malt. In addition, when colored malt is used, colored malt of different kinds may be used in combination as appropriate, or one kind may be used.

In the beer-flavored beverage according to one embodiment of the present invention, the malt to be used is preferably selected appropriately according to the desired color of the beer-flavored beverage, and 1 kind of malt may be selected alone, or 2 or more kinds may be selected in combination.

In addition, grains other than malt may be used together with malt.

Examples of such grains include wheat (barley, wheat, rye, oats, adlay, etc.), rice (white rice, brown rice, etc.), corn, maize, potato, beans (soybean, pea, etc.), buckwheat, sorghum, millet, barnyard grass, starch obtained from these, and extracts thereof.

In addition, when malt is not used, there is exemplified a beer-flavored beverage using liquid sugar containing a carbon source and a nitrogen source as a material (for example, soybean protein or the like) containing an amino acid such as the above-mentioned grains other than malt.

1.1.2 hops

In one embodiment of the present invention, when hops are used, examples of the form of hops include flake hops, powdered hops, and hop extracts. Further, hop processed products such as dissimilatory hop and reduced hop can be used as the hop.

In one embodiment of the present invention, when hops are used, the amount of hops to be added is appropriately adjusted so that the bitterness value falls within the above range, but is preferably 0.0001 to 1% by mass, for example, based on the total amount (100% by mass) of the raw materials of the beverage.

In addition, beer-flavored beverages using hops as a raw material are beverages containing iso-alpha acids, which are components derived from hops. The content of iso-alpha acids in the beer-flavored beverage using hops may be more than 0.1 mass ppm or more than 1.0 mass ppm based on the total amount (100 mass%) of the beer-flavored beverage.

On the other hand, the content of iso-alpha acids in the beer flavor beverage not using hops may be 0.1 mass ppm or less based on the total amount (100 mass%) of the beer flavor beverage.

In the present specification, the content of iso-alpha acids can be measured by a High Performance Liquid Chromatography (HPLC) analysis method described in modification of BCOJ beer analysis method (published by the public welfare and wealth group act, japan brewing association, japan brewing society, editions of international technical commission for brewing beer (analysis committee) in 2013 supplementary modification).

1.1.3 preservatives

The beer-flavored beverage according to one embodiment of the present invention may be a beverage prepared by blending a preservative.

Examples of the preservative used in one embodiment of the present invention include benzoic acid; benzoate such as sodium benzoate; benzoic acid esters such as propyl p-hydroxybenzoate and butyl p-hydroxybenzoate; dimethyl dicarbonate, and the like. As the preservative, a commercially available preparation such as a strong preservative (a mixture of sodium benzoate and butyl benzoate, manufactured by sangrong source f.f.i. corporation) may be used.

These preservatives may be used alone, or 2 or more of them may be used in combination.

In the beer flavor beverage according to one aspect of the present invention, when a preservative is added, the amount of the preservative added is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, still more preferably 15 to 1000 mass ppm, and still more preferably 20 to 900 mass ppm.

1.1.4 sweetening Agents

The beer-flavored beverage according to one embodiment of the present invention may be prepared by further blending a sweetener.

Examples of the sweetener used in one embodiment of the present invention include commercially available saccharified liquids obtained by decomposing starch derived from grains with an acid, an enzyme, or the like, commercially available saccharides such as maltose, saccharides such as trisaccharides or more, sugar alcohols, natural sweeteners such as stevia, artificial sweeteners, and the like.

These sweeteners may be used alone or in combination of 2 or more.

The form of these saccharides may be a liquid such as a solution or a solid such as a powder.

The type of the raw material grain for starch, the method for purifying starch, and the conditions for the treatment by hydrolysis with an enzyme or an acid are not particularly limited. For example, by appropriately setting the conditions for hydrolysis by an enzyme or an acid, a saccharide having a high maltose content can be used. Sucrose, fructose, glucose, maltose, trehalose, maltotriose, solutions thereof (sugar solutions), and the like can also be used.

Examples of the artificial sweetener include aspartame, acesulfame potassium (acesulfame potassium), and sucralose.

Examples of the water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum degradation products, pectin, glucomannan, alginic acid, laminarin, fucoidan, carrageenan, and the like, and indigestible dextrin or polydextrose is preferable from the viewpoint of general usability such as stability and safety.

1.1.5 bitter taste imparting agent

The beer flavor beverage according to one embodiment of the present invention may be a beverage further blended with 1 or more selected from a bitter agent and a bitterness-imparting agent.

In the beer flavor beverage according to one embodiment of the present invention, the bitterness can be imparted by hops, and the bitter agent or bitterness imparting agent described below can be used together with hops. In addition, instead of using hops, the following bitter agents or bitter taste imparting agents may be used instead of hops.

The bittering agent or bitterness-imparting agent is not particularly limited, and those used as bitterness-imparting agents in general beer or low-malt beer can be used, and examples thereof include rosemary, lychee, fennel, juniper berry, sage, ganoderma lucidum, bay, quassin, caffeine, artemisinin, naringin, citrus extract, chinaberry extract, coffee extract, tea extract, balsam pear extract, lotus seed extract, aloe vera extract, rosemary extract, lychee extract, bay extract, sage extract, caraway extract, and the like.

These bitter agents and bitter taste imparting agents may be used alone or in combination of 2 or more.

1.1.6 antioxidants

The beer-flavored beverage according to one embodiment of the present invention may be prepared by further blending an antioxidant.

The antioxidant is not particularly limited, and substances used as an antioxidant in ordinary beer or low-malt beer can be used, and examples thereof include ascorbic acid, D-erythorbic acid, and catechin.

These antioxidants may be used alone, or 2 or more of them may be used in combination.

1.1.7 perfumes

The beer-flavored beverage according to one embodiment of the present invention may be prepared as a beverage further blended with a flavor.

The flavor is not particularly limited, and a general beer flavor can be used. Beer flavors are used to impart flavor to beer, for example.

Examples of beer flavor include esters and higher alcohols, and specifically include ethyl acetate, isoamyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl hexanoate, linalool, and the like.

These perfumes may be used alone or in combination of 2 or more.

1.1.8 sour agent

The beer-flavored beverage according to one embodiment of the present invention may be prepared by further blending an acidulant.

The acidulant is not particularly limited as long as it is a substance having an acidic taste, and examples thereof include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconolactone, and salts thereof.

Among them, at least 1 selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof is preferable, at least 1 selected from tartaric acid, phosphoric acid, citric acid, lactic acid, acetic acid, and salts thereof is more preferable, and at least 1 selected from tartaric acid, phosphoric acid, and lactic acid is further preferable.

These sour agents may be used alone or in combination of 2 or more.

1.1.9 salts

The beer-flavored beverage according to one embodiment of the present invention may be prepared by further blending salts.

Examples of the salts include sodium chloride, potassium acidic phosphate, calcium acidic phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium methyl bisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

These salts may be used alone, or 2 or more kinds may be used in combination.

1.2 carbon dioxide

Carbon dioxide contained in the beer-flavored beverage according to the aspect of the present invention can be used as carbon dioxide contained in the raw material, or can be dissolved by mixing with carbonated water, addition of carbon dioxide, or the like.

Carbon dioxide generated in the fermentation step of the beer-flavored beverage may be used as it is, or carbonated water may be added as appropriate to adjust the amount of carbon dioxide.

The carbon dioxide concentration of the beer-flavored beverage according to one embodiment of the present invention is preferably 0.30 (w/w)% or more, more preferably 0.35 (w/w)% or more, still more preferably 0.40 (w/w)% or more, yet more preferably 0.42 (w/w)% or more, particularly preferably 0.45 (w/w)% or more, and furthermore preferably 0.80 (w/w)% or less, more preferably 0.70 (w/w)% or less, yet more preferably 0.60 (w/w)% or less, yet more preferably 0.57 (w/w)% or less, and particularly preferably 0.55 (w/w)% or less.

In addition, in the present specification, the carbon dioxide concentration can be measured by: the vessel containing the target beverage was immersed in a water bath at 20 ℃ for 30 minutes or more while being vibrated, the temperature of the beverage was adjusted to 20 ℃, and then the temperature was measured using a gas volume measuring apparatus (for example, GVA-500 (manufactured by kyoto electronics industries co., ltd.).

When the beer flavor beverage of one aspect of the present invention is a packaged beverage, the carbon dioxide pressure of the packaged beverage may be appropriately adjusted so as to reach the above-described carbon dioxide concentration range, and the carbon dioxide pressure of the beverage may be set to 5.0kg/cm ² 4.5kg/cm or less ² Below or 4.0kg/cm ² Hereinafter, it is also possible to set the concentration to 0.20kg/cm ² Above, 0.50kg/cm ² Above or 1.0kg/cm ² The above. In addition, any combination of these upper and lower limits is also acceptable, and for example, the carbon dioxide pressure of the beverage may be 0.20kg/cm ² Above 5.0kg/cm ² 0.50kg/cm or less ² Above 4.5kg/cm ² Below or 1.0kg/cm ² Above 4.0kg/cm ² The following.

In the present specification, the atmospheric pressure refers to the atmospheric pressure in the container unless otherwise specified.

The pressure can be measured by a method known to those skilled in the art, for example, a method in which after a sample set to 20 ℃ is fixed to a gas manometer, a stopcock of the gas manometer is once opened, the gas is released, the stopcock is closed again, and the gas manometer is vibrated to read a value when the pointer reaches a predetermined position, or a commercially available gas pressure measuring apparatus.

1.3 other additives

In the beer flavor beverage according to the embodiment of the present invention, various additives may be added as necessary within a range not impairing the effects of the present invention.

Examples of such additives include coloring agents, foam-forming agents, fermentation promoters, yeast extracts, proteinaceous substances such as peptide-containing substances, and flavoring agents such as amino acids.

The coloring agent is used for imparting a color to a beverage such as beer, and caramel pigment or the like can be used. The foam forming agent is used for forming a beverage into a foam like a beer or keeping the foam of the beverage, and plant extract saponin substances such as soybean saponin and quillaja saponin, peptide-containing substances such as vegetable protein and collagen peptide of corn and soybean, and yeast extract can be used as appropriate.

The fermentation accelerator is used for accelerating the fermentation by yeast, and for example, yeast extract, bran component of rice or wheat, vitamins, mineral agents, and the like can be used alone or in combination.

1.4 beverage in container

The beer flavor beverage according to one embodiment of the present invention may be a packaged beverage that is packaged in a container. The container-packaged beverage may be any container of any shape and material, and examples of the container include a bottle, a can, a tub, and a PET bottle.

2 method for producing beer-flavored beverage

The method for producing a beer-flavored beverage according to one embodiment of the present invention is not particularly limited, and may be a method for producing a fermented beer-flavored beverage through a fermentation step, or a method for producing a non-fermented beer-flavored beverage without a fermentation step.

2.1 method for producing fermented beer-flavored beverage

When the beer flavor beverage according to one aspect of the present invention is a fermented beer flavor beverage, the method of producing a fermented beer flavor beverage according to one aspect of the present invention preferably includes a step of adding yeast to a raw material containing water and malt to perform alcoholic fermentation, and more specifically, a method including the following steps (1) to (3) is more preferable.

Step (1): and a step of obtaining a pre-fermentation solution by performing at least 1 of saccharification, boiling, and removal of solid matter using various raw materials.

Step (2): and (2) adding yeast to the pre-fermentation liquid obtained in the step (1) to perform alcoholic fermentation.

Step (3): and confirming and/or adjusting the content of the 4VG, the ethyl caproate and at least 1 fragrance component (X) selected from gamma-decalactone and ethyl 2-methylbutanoate.

In the method of the present invention, it is preferable to add hops as a raw material when producing a beverage having a bitterness value of 5 but or more. In addition, when a beverage having a bitterness value of less than 5BUs is produced, it is preferable that the process of adding hops as a raw material is not included.

In addition, in one embodiment of the present invention, it is preferable not to have a step of adding grain-derived spirit, from the viewpoint of producing a beverage having a good taste and being similar to beer.

< Process (1) >

The step (1) is a step of obtaining a pre-fermentation liquid by performing at least 1 of saccharification treatment, boiling treatment, and treatment for removing solid components using various raw materials.

For example, when malt is used as a variety of raw materials, a variety of raw materials including water and malt are charged into a charging pot or a charging tank, and amylase, protease, and the like are added as necessary. Hops, dietary fibers, preservatives, sweeteners, antioxidants, bitterness imparting agents, flavors, souring agents, pigments, and the like may be added as various raw materials other than malt. These may be added before the saccharification treatment, may be added during the saccharification treatment, or may be added after the saccharification treatment. These may be added after the alcoholic fermentation in the next step.

The mixture of the raw materials is heated to saccharify the starchy material of the raw materials, thereby performing saccharification treatment.

The temperature and time of the mashing treatment are preferably adjusted as appropriate in consideration of the kind of malt used, the malt ratio, water and other raw materials, the kind and amount of enzyme used, the raw wort concentration of the finally obtained beverage, and the like. For example, in one embodiment of the present invention, the temperature of the saccharification treatment is preferably 55 to 75 ℃ and the time of the saccharification treatment is preferably 30 to 240 minutes. After the saccharification treatment, filtration is performed to obtain a saccharified solution.

Further, the saccharified solution is preferably subjected to boiling treatment.

When hops, a bittering agent, or the like is used as a raw material, it is preferable to add these components when the boiling treatment is performed. Hops, a bittering agent, etc. may be added between the start of boiling and the end of boiling of the saccharified solution.

After the boiling treatment is completed, the mixture is transferred to a vortex, cooled to 0 to 20 ℃ to prepare a coolant, and then preferably subjected to a treatment for removing solid components such as coagulated proteins. By this treatment, the concentration of the raw wort can be adjusted to the above range. Thus, a pre-fermentation liquid can be obtained.

Alternatively, in place of the saccharified solution, a malt extract to which warm water has been added may be subjected to boiling treatment by adding hops, a bittering agent, or the like to prepare a pre-fermentation solution.

When malt is not used as the various raw materials, liquid sugar containing a carbon source, a nitrogen source other than wheat or malt as a raw material containing an amino acid, hops, dietary fibers, a preservative, a sweetener, an antioxidant, a bitterness imparting agent, a flavor, an acidulant, a coloring agent, and the like may be mixed with warm water to prepare a liquid sugar solution, and the liquid sugar solution may be subjected to boiling treatment to prepare a liquid before fermentation.

When hops are used, they may be added before the boiling treatment, or may be added between the start of the boiling and the end of the boiling of the liquid sugar solution.

< Process (2) >

Adding yeast to the pre-fermentation liquid obtained in the step (1) to perform alcoholic fermentation.

The yeast used in this step may be appropriately selected in consideration of the type of fermented beverage to be produced, the target flavor, the fermentation conditions, and the like, and either the top fermenting yeast or the bottom fermenting yeast may be used. Examples of the top fermenting yeast used in one embodiment of the present invention include Saccharomyces cerevisiae (Saccharomyces cerevisiae).

The yeast can be directly added into yeast suspensionTo the raw material, a slurry obtained by concentrating yeast by centrifugation or sedimentation may be added to the raw material. Further, a substance obtained by completely removing the supernatant after centrifugation may be added. The amount of yeast added to the stock solution can be set as appropriate, and is, for example, 5X 10 ⁶ cells/mL～1×10 ⁸ About cells/mL.

The conditions such as fermentation temperature and fermentation period in the case of alcoholic fermentation can be appropriately set, and for example, from the viewpoint of adjusting the contents of 4VG, ethyl caproate and aroma component (X), fermentation can be carried out under conditions of 8 to 25 ℃ for 5 to 10 days. The temperature (temperature rise or fall) or pressure of the fermentation liquid may be changed during the fermentation step.

After the completion of this step, the yeast may be removed by a filter or the like, and if necessary, additives such as a flavor, an acidulant, and a coloring agent may be added.

< Process (3) >

The step (3) is a step of confirming and/or adjusting the content of the fragrance component (X) of 4VG, ethyl caproate, and at least 1 selected from γ -decalactone and ethyl 2-methylbutyrate.

The contents of 4VG, ethyl hexanoate, and aroma component (X) can be adjusted in steps (1) and (2) by appropriately setting the types of raw materials, their amounts to be blended, charging conditions (timing of addition of raw materials, etc.), types of yeast, fermentation conditions, and the like. In the step (3), it is preferable to determine whether or not the content of these components is within the above range by measuring the content. When it is assumed that there is a component out of the range among these components, it is preferable to perform adjustment by adding a component out of the range or adjustment by dilution.

The adjustment of the content of each component in the present step may be performed in parallel with the step (1) and/or the step (2), may be performed between the steps (1) and (2), or may be performed after the step (2). The confirmation of the content of each component in the present step may be performed at any time as described above, but it is preferable to perform the confirmation of the content of each component after the step (2), and as a result, if there is a component that needs to be adjusted, the adjustment of the content of the component can be performed.

In one embodiment of the present invention, when producing a beer-flavored beverage without alcoholic fermentation, it is preferable to further perform steps (4) and (5).

Step (4): removing the alcohol component from the fermented solution after the step (2).

Step (5): and (5) a step of adjusting the amount of carbon dioxide after the step (4).

In the case of producing a nonalcoholic fermented beer-flavored beverage, the step (3) may be performed between the steps (2) and (4), between the steps (4) and (5), or after the step (5), but is preferably performed at least after the step (4).

In the step (4), as a method for removing the alcohol component generated in the fermentation step in the step (2), a method for removing by heat treatment is preferable. As the conditions for the heat treatment, the same conditions as those in the production method of a general nonalcoholic beer-flavored beverage can be applied.

After the step (4), carbon dioxide is removed together with the alcohol component from the solution. Therefore, it is preferable to adjust the amount of carbon dioxide in the step (5).

The amount of carbon dioxide may be adjusted by mixing the solution after the step (4) with carbonated water, or by directly adding carbon dioxide to the solution after the step (4).

2.2 method for producing non-fermented beer-flavored beverage

When the beer flavor beverage according to one embodiment of the present invention is a non-fermented beer flavor beverage, it can be produced by a general method for producing a non-fermented beer flavor beverage. A specific method for producing a non-fermented beer-flavored beverage according to one embodiment of the present invention includes a method including the following steps (a) to (c).

Step (a): and a step of obtaining a primary raw material liquid by performing at least 1 of a saccharification treatment, a boiling treatment, and a treatment for removing solid components using various raw materials.

Step (b): and adding an alcoholic beverage to the primary raw material liquid as required, and adding carbon dioxide by carbonization.

Step (c): confirming and/or adjusting the content of the fragrance component (X) of at least 1 selected from 4VG, ethyl caproate and gamma-decalactone and ethyl 2-methylbutanoate.

Further, the precipitate may be removed by filtration, centrifugation, or the like at each stage, as necessary. These steps enable a non-fermented beer-flavored beverage to be produced easily by using a usual production process for a soft drink without using fermentation equipment.

Specific methods for obtaining the primary raw material liquid in the step (a) include the same methods as in the step (1).

In the production of a non-fermented alcoholic beer-flavored beverage, an alcoholic beverage can be prepared by adding an alcoholic beverage to the primary raw material liquid in the step (b). The alcoholic beverage to be added is not particularly limited, and examples thereof include spirits such as raw material spirits, distilled spirits, brewed spirits, whisky, brandy, vodka, rum, tequila, and gin.

By the carbonization treatment in the step (b), carbon dioxide can be added to the primary raw material liquid or the alcohol-containing raw material liquid to produce a carbonated beverage.

The carbon dioxide may be added directly to the primary raw material liquid or the alcohol-containing raw material liquid, or may be added by preparing the raw material liquid in a concentrated state and mixing the raw material liquid with carbonated water. In addition, when carbon dioxide is added, additives such as preservatives, sweeteners, flavors, acidulants, and coloring agents may be added as necessary.

In addition, in order to remove the causative substance of the precipitate or the foreign odor, it is preferable to perform a treatment of removing the precipitate before the carbonization step.

In addition, as the step (c), a step of confirming and/or adjusting the contents of 4VG, ethyl caproate, and aroma component (X) is preferably performed in the same manner as the step (3).

The step (c) may be performed between the steps (a) and (b), or may be performed after the steps (a) and (b). Further, the step (a) and/or the step (b) may be performed in parallel.

The beer flavor beverage according to one embodiment of the present invention thus obtained is filled in a predetermined container and distributed as a product on the market.

The method of packaging a beer-flavored beverage in a container is not particularly limited, and any method known to those skilled in the art can be used. The beer flavor beverage of the present invention is filled and sealed in a container by a container packaging process. In the container packaging step, containers of any shape and material can be used, and examples of the container include the container described in "1.4-container-packaged beverage".

Examples

The present invention will be described in further detail with reference to examples below, but the present invention is not limited to these examples.

Examples 1 to 18 and comparative examples 1 to 13

< preparation of beverage >

After the crushed barley malt and enzyme were put into a charging tank containing 120L of warm water, the temperature was raised and maintained stepwise, and the spent grains were removed by filtration to obtain wort. Then, this wort was put into a boiling kettle, hops were further added, and a sugar solution was added to the wort to achieve the malt ratio shown in tables 1 to 4, if necessary, to perform boiling treatment. After boiling, solid-liquid separation treatment was performed, and the obtained clarified wort was cooled and then subjected to aeration with oxygen to obtain a pre-fermentation liquid before yeast addition.

Beer yeast (top fermentation yeast) was added to the thus-obtained pre-fermentation liquid, and the mixture was fermented at a predetermined fermentation temperature for a predetermined fermentation time, and after a maturation period of about 1 week, the yeast was removed by filtration. Then, 4VG, ethyl caproate, γ -decalactone, ethyl 2-methylbutyrate, and raw wort were added as needed to adjust water and the respective components so as to attain the values described in tables 1 to 4, and respective beer flavor beverages were obtained.

In each of examples and comparative examples, the type, amount and timing of addition of the enzyme, and the temperature and holding time set in each temperature region in wort production were appropriately set, and adjusted so as to achieve the total polyphenol content and proline content shown in tables 1 to 4. The contents of 4VG, ethyl caproate, γ -decalactone, and ethyl 2-methylbutyrate were adjusted to the contents shown in tables 1 to 4 by adding them as needed after appropriately setting the type of yeast and the fermentation conditions.

< sensory evaluation >

The beverages obtained in examples 1 to 18 and comparative examples 1 to 13 cooled to about 4 ℃ were evaluated on a scale of 0.1 based on the following score criteria for "presence or absence of fresh aroma suitable for beer-flavored beverages" and "presence or absence of sweet smell suitable for beer-flavored beverages" of each beverage in 6 professional reviews that were routinely trained, and the average of the scores of the 6 professional reviews was calculated based on the score criteria of 3 (maximum value) to 1 (minimum value). The results are shown in tables 1 to 4.

In addition, at the time of evaluation, samples meeting the following criteria "3", "2", and "1" are prepared in advance, and the criteria are unified among the professional reviews. Further, in the sensory evaluation of any one of tables 1 to 4, a difference in score value of 2.0 or more was not confirmed between professional reviews for the same beverage.

[ Standard for whether or not fresh aroma suitable for beer-flavored beverage is present ]

3": a refreshing aroma suitable for beer-flavored beverages is strongly perceived.

2': a refreshing aroma suitable for beer-flavored beverages was perceived.

1": the refreshing aroma suitable for beer-flavored beverages is not substantially perceived.

[ Standard for whether or not there is a fragrant and sweet smell suitable for beer-flavored beverage ]

3': a strong perception of a sweet smell suitable for beer-flavored beverages is obtained.

2': a sweet smell was perceived as suitable for beer-flavored beverages.

1": a sweet smell suitable for beer-flavored beverages is not substantially perceived.

Further, the overall evaluation based on the evaluation results of "presence or absence of a refreshing flavor suitable for a beer-flavored beverage" and "presence or absence of a sweet flavor suitable for a beer-flavored beverage" was evaluated in 4 ranks by the following criteria.

"A": both the presence or absence of a refreshing flavor suitable for a beer-flavored beverage and the presence or absence of a sweet flavor suitable for a beer-flavored beverage were evaluated to be 2.5 or more.

"B": the evaluation of "presence or absence of a refreshing flavor suitable for a beer-flavored beverage" and the evaluation of "presence or absence of a sweet flavor suitable for a beer-flavored beverage" were both 2.0 or more, but did not belong to the evaluation of "a" described above.

"C": the evaluation of one of "presence or absence of a refreshing flavor suitable for a beer-flavored beverage" and "presence or absence of a sweet flavor suitable for a beer-flavored beverage" was less than 2.0.

'D': the evaluation of both the presence or absence of a refreshing flavor suitable for a beer-flavored beverage and the presence or absence of a sweet flavor suitable for a beer-flavored beverage was less than 2.0.

[ Table 1]

TABLE 1

[ Table 2]

TABLE 2

[ Table 3]

TABLE 3

[ Table 4]

TABLE 4

The results of tables 1 to 2 show that the beverages prepared in examples 1 to 18 were perceived to have a refreshing flavor and a sweet taste suitable for beer-flavored beverages with good balance. On the other hand, the beverages prepared in comparative examples 1 to 13 obtained in tables 3 to 4 had poor balance between the refreshing flavor and the sweet flavor suitable for beer-flavored beverages, since at least one of the odor and the sweet flavor was weak.

Examples 19 to 27 and comparative example 14

< preparation of beverage >

For the beverage prepared in example 1, 4VG was added to prepare a beverage to the content of 4VG shown in table 5.

< sensory evaluation >

The beverages obtained in examples 1, 19 to 27 and comparative example 14, which were cooled to about 4 ℃, were evaluated on a scale of 0.1 based on the following score criteria in the range of 3 (maximum) to 1 (minimum) against "general aroma upon smoking" of each beverage, by 6 professional reviews with daily training, and the average of the scores of the 6 professional reviews was calculated. The results are shown in Table 5.

In addition, at the time of evaluation, samples meeting the following criteria "3", "2", and "1" are prepared in advance, and the criteria are unified among the professional reviews. Further, in the sensory evaluation of any one of table 5, the difference in point value of 2.0 or more was not confirmed between professional reviews for the same beverage.

[ Standard for smoking general aroma with or without discomfort ]

3': the general aroma of smoking is not felt to be uncomfortable at all.

2': the general aroma of smoking is not felt to be uncomfortable basically.

1": the general aroma of smoking is strongly felt to be uncomfortable.

[ Table 5]

TABLE 5

Table 5 shows the results of suppressing the unpleasant smoking-related aroma of the beverages prepared in examples 1 and 19 to 27. On the other hand, the beverage prepared in comparative example 14 had a strong feeling of smoking a general aroma.

Further, sensory evaluation was performed on the "presence or absence of a refreshing aroma suitable for a beer-flavored beverage" and the "presence or absence of a sweet smell suitable for a beer-flavored beverage of each of the beverages prepared in examples 19 to 27 and comparative example 14 by the same method as described above, and the overall evaluation based on these evaluations was evaluated in 3 ranks by the same criteria as described above. As a result of the overall evaluation, the beverages of examples 19 to 27 were evaluated as "A" or "B", while the beverage of comparative example 14 was evaluated as "C".

Claims (13)

1. A beer-flavored beverage is characterized in that,

contains 4-vinylguaiacol in an amount of 1000 ppb by mass or less,

the content of ethyl caproate is 120 mass ppb or more,

contains at least 1 fragrance component (X) selected from gamma-decalactone and ethyl 2-methylbutyrate,

the ratio of the ethyl hexanoate content to the total content of aroma components (X), i.e., ethyl hexanoate/aroma components (X), is 1100 or less, wherein the units of the ethyl hexanoate content and the total content of aroma components (X) are: mass ppb.

2. The beer-flavored beverage according to claim 1, wherein the total content of the aroma component (X) is 0.01 ppb by mass or more.

3. The beer-flavored beverage according to claim 1 or 2, wherein a ratio of a total content of the ethyl hexanoate and the aroma component (X) to a content of the 4-vinylguaiacol, i.e., (ethyl hexanoate + aroma component (X))/4-vinylguaiacol, is 1.4 to 11.0, wherein a unit of the total content of the ethyl hexanoate and the aroma component (X) and a unit of the content of the 4-vinylguaiacol are: mass ppb.

4. A beer-flavored beverage according to any one of claims 1 to 3,

the aroma component (X) contains gamma-decalactone and ethyl 2-methylbutyrate,

the ratio of the content of the gamma-decalactone to the content of the ethyl 2-methylbutyrate, namely the content of the gamma-decalactone/the ethyl 2-methylbutyrate is 0.40-1.50, wherein the unit of the content of the gamma-decalactone and the unit of the content of the ethyl 2-methylbutyrate are as follows: mass ppb.

5. A beer-flavored beverage according to any of claims 1 to 4, having a bitterness score of less than 60BUs.

6. A beer-flavored beverage according to any one of claims 1 to 5, which is a fermented beer-flavored beverage.

7. A beer-flavored beverage according to any one of claims 1 to 6, wherein the concentration of wort, i.e., the concentration of O-Ex, is 4.0 to 20.0% by mass.

8. A beer-flavored beverage according to any one of claims 1 to 7, wherein the total polyphenol amount is 60 to 300 mass ppm.

9. A beer-flavored beverage according to any one of claims 1 to 8, wherein the proline concentration is 3.5 to 60.0 mass ppm.

10. A beer-flavored beverage according to any one of claims 1 to 9, wherein the malt fraction is 50 to 100% by mass.

11. A beer-flavored beverage characterized in that the ratio of the total content of ethyl hexanoate and at least 1 aroma component (X) selected from the group consisting of gamma-decalactone and ethyl 2-methylbutyrate to the content of 4-vinylguaiacol, i.e., (ethyl hexanoate + aroma component (X))/4-vinylguaiacol, is from 1.4 to 11.0, wherein the units of the total content of ethyl hexanoate and at least 1 aroma component (X) selected from the group consisting of gamma-decalactone and ethyl 2-methylbutyrate and the content of 4-vinylguaiacol are as follows: ppb by mass.

12. A method for producing a beer-flavored beverage according to any one of claims 1 to 11,

comprises a step of adding yeast to a raw material containing water and malt to perform alcoholic fermentation.

13. The method of producing a beer flavor beverage according to claim 12, wherein the yeast is a yeast for upper fermentation.