JP6930803B2 - Beer taste beverage - Google Patents

Description

The present invention relates to a beer-taste beverage in which wood aroma and hop aroma are in harmony.

It is known that the aroma given to a beverage has a great influence on the character formation of a beverage product. It has been studied to impart various aromas to beer-taste beverages such as beer and low-malt beer. A method for controlling the scent of the scent has been studied by using various derived components (for example, Japanese Patent Application Laid-Open No. 2013-138618 (Patent Document 1)).

However, as far as the present inventors know, the characteristic wood-derived aroma (hereinafter referred to as wood aroma) in beer-taste beverages has not been studied much.

In beer-taste beverages, wood incense has a strong tendency to give consumers a favorable impression of aging, luxury, and naturalness by giving the image of products stored and fermented in wooden barrels. For this reason, expectations for beer-taste beverages with or enhanced high-quality wood aroma are increasing.

So far, it has been known that a beer-taste beverage is placed in a wooden barrel and stored for a long period of one month or longer to give a characteristic wood-derived aroma (wood aroma). Further, it is known that a wood scent is added to a beer-taste beverage by adding a piece of wood in a storage process.

However, beer-taste beverages in which only the wood aroma is prominent tend to be considered to be difficult to drink due to the imbalance of flavor.

For this reason, it has been desired to provide a beer-taste beverage in harmony with other flavors, in which a good wood aroma is felt but not too prominent.

Linalool is also contained in hop essential oil. For example, Japanese Patent Application Laid-Open No. 2004-194590 (Patent Document 2) discloses foods and drinks containing R-type linalool and having a relaxing effect.

However, as far as the present inventors know, a beer-taste beverage in which wood aroma and hop aroma are well harmonized has not been known so far.

Japanese Unexamined Patent Publication No. 2013-138618 Japanese Unexamined Patent Publication No. 2004-194590

An object of the present invention is to provide a beer-taste beverage in which wood aroma and hop aroma are in good harmony.

The present inventors have recently studied diligently and clarified that the characteristic wood-derived aroma (wood aroma) in beer-taste beverages is mainly derived from 3-methyl-4-octanolide. Furthermore, based on this finding, the present inventors have obtained a good wood aroma by using a combination of a specific amount of 3-methyl-4-octanolide and a specific amount of linalool in a beer-taste beverage to which a wood aroma is added. We succeeded in producing a beer-taste beverage in which the wood scent and the hop scent are in harmony, while the scent is felt but not too prominent. The present invention is based on these findings.

That is, according to the present invention, the following invention is provided.

<1> A beer-taste beverage containing 3-methyl-4-octanolide and linalool, wherein the amount of linalool is 3 to 830 μg / L.

<2> The beer-taste beverage of <1> above, wherein the amount of 3-methyl-4-octanolide is 2.6 to 460 μg / L.

<3> The beer-taste beverage of <1> or <2> above, wherein 3-methyl-4-octanolide is derived from a piece of wood material.

The beer-taste beverage according to the present invention is a harmony of wood aroma and hop aroma, in which a good wood aroma is felt but not too prominent. Further, the wood aroma in the beer-taste beverage of the present invention is a high-quality wood aroma in which off-flavors derived from astringent taste, astringency, oxidative odor, microbial contamination and the like are suppressed. The beverage of the present invention is a harmonious combination of such a wood scent and a hop scent, and is unknown to the present inventor and the like. For this reason, the beer-taste beverage of the present invention has the image of a product stored and fermented in a wooden barrel, and the high-quality aroma of hops is harmonized. It can give an impression to consumers.

Beer-taste beverage As described above, the beer-taste beverage according to the present invention is a beer-taste beverage containing 3-methyl-4-octanolide and linalool, and the amount of linalool in the beverage is 3 to 830 μg. / L. The beer-taste beverage according to the present invention is a harmony of wood aroma and hop aroma.

In the present invention, the "beer-taste beverage" refers to a beverage having a beer-specific taste and aroma obtained when beer is normally produced, that is, when beer is produced based on fermentation with yeast or the like, and is typical. Is an effervescent "beer-taste effervescent beverage". Further, the "beer-taste beverage" of the present invention may be either non-fermentable or fermentable.

Here, the non-fermentable beer-taste beverage may include a non-alcoholic beer-taste beverage, an alcoholic beverage having a beer taste produced without going through a fermentation step, and the like. In the present invention, the "non-alcoholic" beverage means a beverage having an ethanol concentration of less than 1.0 volume (v / v)%. The non-alcoholic beer-taste beverage of the present invention includes a beverage having an alcohol content of 0.00% by volume (completely alcohol-free beverage), but the completely alcohol-free beverage is a beverage containing a very small amount of alcohol below the detection limit. It is not the purpose of excluding. That is, beverages containing a very small amount of alcohol below the detection limit are included in completely alcohol-free beverages.
Here, the alcoholic beverage having a beer taste refers to an alcoholic beverage having a beer taste, which has a taste and aroma peculiar to beer and is prepared by using alcohol such as spirits, vodka and liqueur, and is malt, hop or hop. It may be flavored without the use of ingredients derived from them.
Typically, in the present invention, the non-fermentable beer-taste beverage is produced without a fermentation step.

Here, the fermentable beer-taste beverage refers to the above-mentioned beer-taste beverage, which is fermented with yeast. For example, fermented malt beverages such as beer, low-malt beer, and liqueur can be mentioned. Preferably, the beer-taste beverage of the present invention is a fermentable "beer-taste fermentable beverage".

"3-Methyl-4-octanolide" is a substance specified as "CAS 39212-23-2" and may be prepared as a commercial product or synthetically, but according to the "method for producing a beer-taste beverage" described later. , A desired amount of 3-methyl-4-octanolide can also be added to a desired beer-taste beverage.

In the present invention, the concentration of 3-methyl-4-octanolide in a beverage or a liquid in a manufacturing process (for example, wort) can be measured by a known method. Specifically, for example, it can be measured by the measuring method described in Examples described later.

As described above, the beer-taste beverage according to the present invention comprises 3-methyl-4-octanolide and linalool of 3 to 830 μg / L, where 3-methyl-4-octanolide is wood. It is desirable that the beverage be contained in an amount sufficient to impart aroma.

Here, the "sufficient amount to impart the wood aroma" is the amount of 3-methyl-4-octanolide necessary for the beer-taste beverage to be imparted to the extent that the wood aroma can be felt. Can be specified for the amount of beer-taste beverages. Preferably, "a sufficient amount to impart wood aroma" is a beer-taste beverage in which the wood aroma and hop aroma of the present invention are harmonized, by combining with a predetermined amount of linalool-based hop aroma. Sufficient amount to bring the hop aroma into harmony.

Since the beer-taste beverage according to the present invention contains 3 to 830 μg / L of linalool, the amount of 3-methyl-4-octanolide combined with the linalool is preferably 2.6 to 460 μg / L, more preferably 2.6 to 460 μg / L. It is 3 to 350 μg / L, more preferably 4 to 340 μg / L.

The 3-methyl-4-octanolide used in the present invention is preferably derived from a wood piece material. The type of wood from which the wood piece is derived is not particularly limited as long as it is a wood type commonly used in alcohols such as beer and whiskey. Therefore, the wood piece material referred to here is a wood-derived material that can be used as an additive for food and drink, flavoring, etc., for example, wood chips, wood powder, wood pellets, wood extract, wood extract powder, etc. Can be mentioned. The preferred piece of wood material is selected from wood chips, wood powder, or a combination thereof, and more preferably wood powder. Further, as the origin of the wood piece material, oak wood can be mentioned, and among the oak, white oak, quercus crispula, etc. can be mentioned. The preferred source of wood chip material is white oak.

"Linalool" is a type of monoterpene alcohol, and is generally known as a type of fragrance known to have lily of the valley, lavender, and bergamot-like fragrances. In beer production, it is known to be contained in hop essential oil obtained from hops used in production. Therefore, it can be obtained by extracting from these plants. It is also known that, for example, pinene, acetylene and acetone, isoprene and the like can be industrially synthesized as starting materials. In the present invention, linalool can be a commercially available product if necessary.

Further, for example, the linalool concentration may be adjusted according to a known method described in WO2010 / 0799778A.

In the present invention, the linalool concentration in a beverage or a liquid (for example, wort) in a manufacturing process can be measured by a known method. For example, it can be measured using GC / MS or the like. The GC / MS can be used without any problem as long as it is a commercially available device. More specifically, for example, it can be measured by the measuring method described in Examples described later.

The beer-taste beverage of the present invention contains 3 to 830 μg / L of linalool, preferably contains 3 to 600 μg / L of linalool, more preferably contains 3.5 to 500 μg / L, and further preferably contains 3.6 to 3.6 to L. Contains 490 μg / L.

According to a preferred embodiment of the present invention, the combination of the content of 3-methyl-4-octanolide and the content of linalool in the beer-taste beverage of the present invention has a 3-methyl-4-octanolide content of 2.6 to 460 μg / L. At one time, the linalool content is 3 to 830 μg / L, more preferably when the 3-methyl-4-octanolide content is 3 to 350 μg / L, the linalool content is 3 to 600 μg / L.

Method for Producing Beer-Taste Beverage The beer-taste beverage of the present invention can be produced by appropriately adding 3-methyl-4-octanolide in the usual method for producing a beer-taste beverage. Alternatively, 3-methyl-4-octanolide may be added to the beer-taste beverage by the following method. Regarding linalool, the amount of linalool contained in the produced beverage may be adjusted by adjusting the manufacturing process of the beer-taste beverage, or linalool may be added separately if necessary.

That is, in the method for producing a beer-taste beverage, 3-methyl-4-octanolide can be imparted to the beer-taste beverage by incorporating the wood-piece heating component obtained by heating the wood-piece material into the beverage liquid. ..

Here, the method for producing a fermentable beer-taste beverage follows a so-called beer production process, and includes processes such as preparation, fermentation, and aging. More specifically, it includes a beer-taste beverage manufacturing process well known to those skilled in the art, such as a preparation process, a fermentation process (post-fermentation process), a liquor storage process (aging process), and a bottling process. More specifically, to those involved in the preparation process, saccharification process, wort filtration process, wort boiling process, wort clarification process, cooling process, fermentation process, liquor storage process (aging process), filtration process, and bottling process. Includes a well-known beer-taste beverage manufacturing process. Specifically, for example, raw materials such as malt and auxiliary raw materials (cornstarch, etc.) are put into a brewing kettle or a brewing tank, and if necessary, an enzyme such as amylase is added, gelatinized, saccharified, and filtered. , Obtain malt, add hops, etc. and boil, and remove solids such as coagulated protein in a clarification tank. In the present invention, in order to produce a fermented beverage, yeast is further added to ferment, the yeast is removed by a filter or the like, and water, brewing alcohol, additives, etc. are added as necessary to obtain a beer-taste beverage. do.

Here, the term "pre-fermentation" refers to any step before the fermentation step in the manufacturing process of beer-taste fermentable beverage, a combination thereof, or all of them, and "after fermentation". In this case, it means any step after the fermentation step in the manufacturing step of the beer-taste fermentable beverage, a combination thereof, or all of them. Further, the term "during fermentation" includes immediately before the start of the fermentation process in the production process of the beer-taste fermentable beverage, during fermentation, and immediately before the end of fermentation.
The step of incorporating the wood chip heating component obtained by heating the wood chip material into the beverage liquid may be any of pre-fermentation, during fermentation, and after fermentation.

Here, the wood chip heating component obtained by heating the wood chip material is used. The "warming" process is an operation to raise the temperature above the temperature (in many cases, normal temperature (for example, 20 ° C)) in the place or state where the wood piece material is placed, and the means for heating is particularly limited. Not done. For example, conventional heating means used in the manufacturing process of beer-taste beverages can be appropriately used.

The "wood chip heating component" is a component obtained by subjecting the wood chip material to a heating treatment. For example, the wood chip material is extracted from the wood chip material by heating it in water or a drinking liquid. Ingredients, etc.

Here, the "beverage liquid" refers to a liquid produced as a beer-taste beverage.

Further, when the beer-taste beverage is fermentable, the wood piece material is heated in contact with the pre-fermentation liquid, or the warmed extract of the wood piece material with water is used as the pre-fermentation liquid or the fermented liquid. By adding to, the wood piece warming component can be contained in the drinking liquid.

Here, the pre-fermentation wort includes, in the case of producing a fermentable beer-taste wort, a wort to be subjected to fermentation before the fermentation step or a wort in any of the steps before the fermentation step, specifically. For example, it means a liquid before and after each step of the above-mentioned preparation step, saccharification step, wort filtration step, wort boiling step, wort clarification step, and cooling step, or during the step.
The fermentation broth means a liquor during the fermentation process or a liquor that has undergone the fermentation process.

Here, the "contacted" state is not particularly limited as long as the wood piece material and the pre-fermentation liquid can be heated while being in contact with each other, and typically, the wood piece material is put into the pre-fermentation liquid. The state is mentioned.

"Warming" when the wood piece material is in contact with the pre-fermentation liquid is when the wood piece material is brought into contact with the pre-fermentation liquid before heating and then heated to maintain the temperature condition as necessary. In addition, the case where the wood piece material is brought into contact with the pre-fermentation liquid which has been preheated and the warmed temperature condition is maintained as necessary is also included.

In the present invention, the amount of the wood piece material used for the beer-taste beverage can be appropriately set in consideration of the required wood aroma, but typically, the basic unit of the wood piece material based on the beverage is 0. It is 1 to 12 g / L, preferably 0.2 to 11 g / L, and more preferably 0.3 to 10 g / L.

Hereinafter, the present invention will be described in detail with reference to the following examples, but the present invention is not limited thereto.

Example: Evaluation of the effect of 3-methyl-4-octanolide concentration and linalool concentration on flavor Wood powder is mixed with water at 20 w / v%, extracted at 95 ° C. for 60 minutes, then the wood powder is removed and the wood powder is extracted. The liquid was prepared.
A wood powder extract was added to a beer-taste beer (commercially available ordinary beer) so that the basic unit of wood powder was 0.05 to 20 g / L.
Furthermore, the linalool concentration of each sample was prepared using a hop fragrance (manufactured by Takasago International Corporation).

The prepared sample was subjected to sensory evaluation by five trained panelists according to the following sensory evaluation criteria.

<Evaluation criteria>
The evaluation criteria were (1) the strength of the wood scent and (2) the strength of the hop scent, which were evaluated according to the following criteria.
1: I don't feel 2: I don't feel much 3: I can feel 4: I feel a little strong 5: I feel strongly

For the flavor evaluation, the average value of each of the five panelists was calculated for (1) the strength of the wood scent and (2) the strength of the hop scent.

Each of the obtained evaluation results was comprehensively evaluated as follows.

⊚: Very preferable 〇: Preferred Δ: Somewhat preferable
×: Not preferable

<Measurement of 3-methyl-4-octanolide concentration>
The amount of 3-methyl-4-octanolide in each sample was measured as follows.

Calculation of index component concentration by analysis of wood aroma component by gas chromatography with mass spectrometer (GC / MS) of tasting sample The extraction method of aroma component is to extract with a C18 solid phase column and extract the dichloromethane elution fraction with GC / Dedicated to MS. The internal standard method was used for quantification. Borneol was used as an internal standard substance and was added so as to be 25 μg / L in the sample. The analysis conditions for the wood scent component in GC / MS were as follows.

-GC / MS analysis conditions Capillary column: HP-INNOWAX (trade name)
(Length 60 m, inner diameter 0.25 mm, film thickness 0.25 μm)
Oven temperature: 40 ° C, 0.3min-3 ° C / min → 240 ° C, 20min
Carrier gas: He, 10psi
Transfer line temperature: 240 ° C
MS ion source temperature: 230 ° C
MSQ pole temperature: 150 ° C
Front inlet temperature: 200 ° C
Monitoring ion: Same as quantitative ion below
Ions used for quantification:
Borneol: m / z = 110
3-Methyl-4-octanolide: m / z = 99

For the quantification of 3-methyl-4-octanolide, a calibration curve was prepared using a commercially available reagent, β-methyl-γ-octanolactone (CAS 39212-23-2; manufactured by Tokyo Chemical Industry Co., Ltd.), and the unit was μg. I went with / L. Since the reagent is a mixture of isomers, it was quantified as the total value of isomers.

<Measurement of linalool concentration>
The concentration of linalool, which is a hop aroma component in a beverage, was measured using a commercially available GC / MS device.
The method for extracting the aroma component in the beverage was to extract it with a C18 solid phase column and subject it to GC / MS. Borneol and linalool were used as internal standard substances, and the relative intensities of specific ions of borneol and linalool were quantified.

The analysis conditions for the hop aroma component in GC / MS were as follows.
-GC / MS analysis conditions Capillary column: HP-INNOWAX (trade name) (manufactured by Agilent Technologies)
(Length 60 m, inner diameter 0.25 mm, film thickness 0.25 μm)
Oven temperature: 40 ° C, 0.3min-3 ° C / min → 240 ° C, 20min
Carrier gas: He, 10psi low pressure air transfer line temperature: 240 ℃
MS ion source temperature: 230 ° C
MSQ pole temperature: 150 ° C
Front inlet temperature: 200 ° C
Monitoring ion: m / z = 93, 110
Ions used for quantification:
Borneol: m / z = 110
Linalool: m / z = 69

The results were as shown in Table 2.

From the results, in the range in which a specific amount of 3-methyl-4-octanolide and a specific amount of linalool were combined (for example, 3-methyl-4-octanolide 2.6 to 460 μg / L and linalool 3 to 830 μg / L). In the case of, it became a preferable flavor in which the wood scent and the hop scent were in harmony.

Claims (2)

Contains wood chip warming ingredients and hop fragrance
A beer-taste beverage in which the amount of 3-methyl-4-octanolide is 70.7 to 337.7 μg / L and the amount of linalool is 37.1 to 481.4 μg / L. The beer-taste beverage according to claim 1, wherein the wood aroma and the hop aroma are in harmony.