JP2020096560A - Beer-taste beverage and manufacturing method thereof - Google Patents

Abstract

To provide a beer-taste beverage that has a citrusy aroma as well as in which the deterioration of flavor and the generation of unpleasant aroma due to storage are suppressed.SOLUTION: Provided is a beer-taste beverage containing citronellol, geraniol, nerol, and linalool.SELECTED DRAWING: None

Description

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

In recent years, as consumers' tastes and values have diversified, beer-taste beverages with various flavors have been developed.

As a method for imparting a citrus aroma to a beer-taste beverage, a method using fruit juice, a flavor, herbs, etc. is known. However, citral (a general term for cis neral and trans geranial), which is a typical component of citrus aroma, may be changed to p-methylacetophenone or the like to give an unpleasant scent. On the other hand, for example, in Patent Document 1, a dicarboxylic acid having a conjugated double bond in the molecule or a metal salt thereof is added to a citrus flavor-containing product for the purpose of maintaining an aroma unique to citrus flavor, A method for suppressing deterioration odor generation is disclosed.

JP, 2016-116476, A

Along with imparting a citrus scent to beer-taste beverages, the study of technical means for suppressing the deterioration of flavor due to storage and the generation of undesired scents cannot be said to have been sufficiently conducted. Development is desired.

Therefore, the present invention has been made in view of the above circumstances, and an object of the present invention is to provide a beer-taste beverage that has a citrusy aroma and that suppresses the deterioration of flavor and the generation of an undesirable aroma due to storage.

One aspect of the present invention relates to a beer-taste beverage containing citronellol, geraniol, nerol, and linalool.

The beer-taste beverage according to the present invention contains citronellol, geraniol, nerol, and linalool, and thus has a citrus aroma. Further, since the beer-taste beverage according to the present invention has such a configuration, deterioration of flavor due to storage and generation of unfavorable aroma are suppressed.

In one aspect, the content of citronellol may be 20 ppb or more and 1000 ppb or less with respect to the total amount of beer-taste beverage.

In one aspect, the content of geraniol may be 2 ppb or more and 150 ppb or less based on the total amount of beer-taste beverage.

In one aspect, the content of nerol may be 2 ppb or more and 250 ppb or less with respect to the total amount of beer-taste beverage.

In one aspect, the content of linalool may be 1 ppb or more and 1000 ppb or less with respect to the entire beer-taste beverage.

In one aspect, the beer-taste beverage may further contain at least one selected from the group consisting of limonene and myrcene.

In one aspect, the content of limonene may be 0.02 ppb or more and 2.5 ppb or less based on the total amount of beer-taste beverage.

In one aspect, the content of myrcene may be 0.02 ppb or more and 2.5 ppb or less with respect to the total amount of beer-taste beverage.

In one aspect, the beer-taste beverage may further contain gellan acid. As a result, the flavor of the beer-taste beverage (in particular, “citrus-like aroma” and “fresh aroma”) is further improved.

In one aspect, the content of gellan acid may be 5 ppb or more and 150 ppb or less with respect to the entire beer-taste beverage.

Another aspect of the present invention relates to a method for producing a beer-taste beverage, which comprises adding lemon myrtle to a raw material liquid.

Since the above-mentioned manufacturing method includes blending lemon myrtle into the raw material liquid, the beer-taste beverage obtained has a citrus-like aroma, and the deterioration of flavor due to storage and the generation of an undesirable aroma are suppressed.

In one embodiment, the content of lemon myrtle may be adjusted to be 0.01 kg/kL or more and 0.5 kg/kL or less based on the total amount of the raw material liquid.

According to the present invention, it is possible to provide a beer-taste beverage having a citrusy aroma and suppressing the deterioration of flavor and the generation of an undesirable aroma due to storage.

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

(Beer taste drink)
The beer-taste beverage according to the present embodiment contains citronellol, geraniol, nerol, and linalool.

In the present specification, the “beer taste beverage” means a beverage having a beer-like flavor. The beer-taste beverage may be a beer-taste alcoholic beverage having an alcohol content of 1 v/v% or more, or may be a non-alcoholic beer-taste beverage having an alcohol content of less than 1 v/v %. In this specification, alcohol means ethanol unless otherwise specified.

Examples of beer-taste alcoholic beverages include those classified as beer, sparkling liquor, other brewed liquors, liqueurs, and spirits under the Liquor Tax Law (as of April 1, 1980).

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

The non-alcoholic beer-taste beverage is a beer-taste beverage containing substantially no alcohol. The alcohol content of the non-alcoholic beer-taste beverage may be less than 1 v/v%, may be 0.5 v/v% or less, may be 0.1 v/v% or less, and may be 0.005 v/v%. It may be less than (0.00 v/v %).

Citronellol (β-citronellol) is a compound also called 3,7-dimethyl-6-octen-1-ol.

The content of citronellol may be 20 ppb or more, 40 ppb or more, 60 ppb or more, 80 ppb or more, or 100 ppb or more with respect to the total amount of beer-taste beverage. The content of citronellol may be 1000 ppb or less, 800 ppb or less, 600 ppb or less, 400 ppb or less, 300 ppb or less, or 200 ppb or less with respect to the total amount of beer-taste beverage. When the content of citronellol is within the above range, the "citrus-like aroma" and the "fresh aroma" are more excellent, and the "sweet and scorched aroma" and "oxidized beer aroma" caused by storage are improved. Occurrence is further suppressed.

The content of citronellol can be adjusted by, for example, a method of blending citronellol itself in a beer-taste beverage, a method of producing a beer-taste beverage using a raw material capable of containing citronellol in a beer-taste beverage, and the like. A commercially available product may be used as the citronellol. Examples of the raw material that can contain citronellol in a beer-taste beverage include a raw material that contains citronellol, and a raw material that contains a precursor that is converted to citronellol in the manufacturing process. Specifically, for example, lemon myrtle, ginger, Cardamom, salmon, etc. are mentioned.

Geraniol is a compound also called 3,7-dimethyl-2,6-octadien-1-ol and is a cis isomer of nerol. Geraniol may be a commercially available product.

The content of geraniol may be 2 ppb or more, 4 ppb or more, 6 ppb or more, 8 ppb or more, or 10 ppb or more with respect to the total amount of beer-taste beverage. Further, the content of geraniol may be 150 ppb or less, 100 ppb or less, 80 ppb or less, 60 ppb or less, 50 ppb or less, 40 ppb or less, or 30 ppb or less with respect to the total amount of beer-taste beverage. When the content of geraniol is within the above range, "citrus-like aroma" and "fresh aroma" are more excellent, and "sweet and burnt aroma" and "oxidized beer aroma" caused by storage Occurrence is further suppressed.

The content of geraniol can be adjusted by, for example, a method of blending geraniol itself into a beer-taste beverage, a method of producing a beer-taste beverage using a raw material capable of containing geraniol in the beer-taste beverage, and the like. A commercial item may be used as geraniol. Examples of the raw material that can contain geraniol in a beer-taste beverage include a raw material containing geraniol, and a raw material containing a precursor that is converted into geraniol in the manufacturing process. Specifically, for example, lemon myrtle, ginger, Cardamom, salmon, etc. are mentioned.

Nellore is a compound also called (3Z)-3,7-dimethyl-2,6-octadien-1-ol and is a trans isomer of geraniol. Nellore may be a commercial product.

The content of nerol may be 2 ppb or more, 4 ppb or more, 6 ppb or more, 8 ppb or more, or 10 ppb or more with respect to the total amount of beer-taste beverage. The content of nerol may be 250 ppb or less, 200 ppb or less, 150 ppb or less, 100 ppb or less, 80 ppb or less, 60 ppb or less, or 50 ppb or less with respect to the total amount of beer-taste beverage. When the content of the nerol is within the above range, the "citrus-like aroma" and the "fresh aroma" are more excellent, and the "sweet and scorched aroma" and "oxidized beer aroma" caused by storage are Occurrence is further suppressed.

The content of nerol can be adjusted by, for example, a method of blending nerol itself into a beer-taste beverage, a method of producing a beer-taste beverage using a raw material capable of containing nerol in the beer-taste beverage, and the like. A commercially available product may be used as the nerol. Examples of the raw material that may contain nerol in the beer-taste beverage include a raw material that contains nerol, and a raw material that contains a precursor that is converted into nerol in the manufacturing process. Specifically, for example, lemon myrtle, ginger, Cardamom, salmon, etc. are mentioned.

Linalool is a compound also called 3,7-dimethyl-1,6-octadien-3-ol. Linalool may be a commercially available product.

The content of linalool may be 1 ppb or more, 2 ppb or more, 3 ppb or more, 4 ppb or more, or 5 ppb or more with respect to the total amount of beer-taste beverage. The content of linalool may be 1000 ppb or less, 500 ppb or less, 300 ppb or less, 200 ppbb or less, 200 ppbb or less, 100 ppb or less, 50 ppb or less, 40 ppb or less, 30 ppb or less, 20 ppb or less, or 10 ppb or less with respect to the beer-taste beverage total amount. .. When the content of linalool is within the above range, the "citrus-like aroma" and "fresh aroma" are more excellent, and the "sweet and scorched aroma" and "oxidized beer aroma" caused by storage are Occurrence is further suppressed.

The content of linalool can be adjusted by, for example, a method of blending linalool itself into a beer-taste beverage, a method of producing a beer-taste beverage using a raw material capable of containing linalool in the beer-taste beverage, and the like. A commercial item may be used as linalool. Examples of a raw material that may contain linalool in a beer-taste beverage include a raw material that contains linalool, and a raw material that contains a precursor that is converted to linalool in the manufacturing process. Specifically, for example, lemon myrtle, hops, Examples include ginger, cardamom, and salamander.

The beer-taste beverage according to the present embodiment may further contain at least one selected from the group consisting of limonene and myrcene, and may further contain gellan acid.

Limonene is a compound also called 1-methyl-4-(1-methylethenyl)cyclohexene. Limonene may be a commercially available product.

The content of limonene may be 0.02 ppb or more, 0.04 ppb or more, 0.06 ppb or more, 0.08 ppb or more, or 0.09 ppb or more with respect to the entire beer-taste beverage. Moreover, the content of limonene is 2.5 ppb or less, 2.0 ppb or less, 1.5 ppb or less, 1.0 ppb or less, 0.9 ppb or less, 0.8 ppb or less, 0.7 ppb or less with respect to the total amount of beer-taste beverages. , 0.6 ppb or less, or 0.5 ppb or less.

The content of limonene can be adjusted by, for example, a method of blending limonene itself into a beer-taste beverage, a method of producing a beer-taste beverage using a raw material capable of containing limonene in a beer-taste beverage, and the like. A commercial item may be used as limonene. Examples of the raw material that can contain limonene in a beer-taste beverage include a raw material containing limonene, and a raw material containing a precursor that is converted into limonene in the manufacturing process. Specifically, for example, lemon myrtle, lemon, Examples include salamander.

Myrcene is a compound also called 7-methyl-3-methyleneocta-1,6-diene. Myrcene may be a commercial product.

The content of myrcene may be 0.02 ppb or more, 0.04 ppb or more, 0.06 ppb or more, 0.08 ppb or more, or 0.09 ppb or more with respect to the total amount of beer-taste beverages. Moreover, the content of myrcene is 2.5 ppb or less, 2.0 ppb or less, 1.5 ppb or less, 1.0 ppb or less, 0.9 ppb or less, 0.8 ppb or less, 0.7 ppb or less with respect to the total amount of beer-taste beverages. , 0.6 ppb or less, or 0.5 ppb or less.

The content of myrcene can be adjusted by, for example, a method of blending myrcene itself into a beer-taste beverage, a method of producing a beer-taste beverage by using a raw material capable of containing myrcene in a beer-taste beverage, and the like. A commercial item may be used as myrcene. Examples of the raw material that can contain myrcene in the beer-taste beverage include a raw material that contains myrcene, and a raw material that contains a precursor that is converted to myrcene in the manufacturing process. Specifically, for example, lemon myrtle, hops, Cardamom etc. are mentioned.

Gellan acid is a compound also called 3,7-dimethylocta-2,6-dienoic acid. Gellan acid may be a commercially available product.

The content of gellan acid may be 5 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 22 ppb or more, 24 ppb or more, 26 ppb or more, 28 ppb or more, or 30 ppb or more with respect to the total amount of beer-taste beverage. Moreover, the content of gellan acid may be 150 ppb or less, 100 ppb or less, 80 ppb or less, 70 ppb or less, 60 ppb or less, 50 ppb or less, 40 ppb or less, or 30 ppb or less with respect to the total amount of beer-taste beverage. When the content of gellan acid is within the above range, the "citrus-like aroma" and the "fresh aroma" are more excellent.

The content of gellan acid may be adjusted by, for example, a method of blending gellan acid itself into a beer-taste beverage, or a method of producing a beer-taste beverage using a raw material capable of containing gellan acid in a beer-taste beverage. You can As the gellan acid, a commercially available product may be used. Examples of the raw material capable of containing gellan acid in a beer-taste beverage include a raw material containing gellan acid, and a raw material containing a precursor that is converted to gellan acid in the manufacturing process, and specifically, for example, lemon myrtle. Etc.

The beer-taste beverage according to the present embodiment may or may not contain a wheat raw material as a raw material. In this specification, the wheat raw material refers to wheat or a processed wheat product. Examples of wheat include barley, wheat, rye, oats, oats, oats, and oats. Examples of processed wheat products include wheat extract, malt, and malt extract. The wheat extract is obtained by extracting wheat extract containing sugar and nitrogen from wheat. Malt is obtained by germinating wheat. The malt extract is obtained by extracting an extract containing sugar and nitrogen from malt. In addition, in this specification, a "raw material" refers to the thing other than water and hop among all the raw materials used for manufacture of a beer taste drink.

The beer-taste beverage according to the present embodiment may or may not contain hops as a raw material. Hops include dried hops, hop pellets, and hop extracts, and also processed hops such as low hops, hexahops, tetrahops, and isolated hop extracts.

The beer-taste beverage according to the present embodiment, citronellol, geraniol, nerol, and linalool (and, if necessary, limonene, myrcene, and gellan acid), an acidulant, a colorant, a sweetener, and a high amount that are usually added to the beverage. Sweetness sweetener, antioxidant, flavor, salt and the like may be contained. Examples of the acidulant include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, and succinic acid. Sodium, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-sodium malate. .. Examples of the colorant include caramel pigments, gardenia pigments, fruit juice pigments, vegetable pigments, and synthetic pigments. Examples of the sweetener include fructose-fructose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, saccharin sodium, disodium lithyrrhizate, cyclamate, dultin, stevia, glycyrrhizin, thaumatin, monerin, aspartame, and aritame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of salts include common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

The bitterness value (BU) of the beer-taste beverage according to the present embodiment may be, for example, 1 to 50, less than 5, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2 0.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.5 or less, or 0, and 0.5 or more, 1.0 or more, 1.5 or more, 2.0 or more, It may be 2.5 or more and 3.0 or more.

In the present specification, the bitterness value is, for example, the “8.15 bitterness value” of the revised BCOJ beer analysis method (published by The Japan Brewing Association, edited by the International Technical Committee of Beer-Sake Brewing Association [Analysis Committee], revised in 2013). It can be measured by the method described in. The bitterness value can be appropriately set within the above range by adjusting the type of raw material and the amount used.

The beer-taste beverage according to the present embodiment may be a fermented beverage (beer-taste fermented beverage) or a non-fermented beverage (beer-taste non-fermented beverage). The fermented drink is produced through fermentation with yeast or the like. A non-fermented beverage is produced without fermentation with yeast or the like.

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

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

(Method for producing beer-taste beverage)
The method for producing a beer-taste beverage according to the present embodiment includes blending lemon myrtle with a raw material liquid. In the present specification, the raw material liquid means a liquid that is a source of a beer-taste beverage. The raw material liquid includes a liquid used or produced in each step (for example, a sugar-containing liquid, a liquid after boiling, a purified liquid, a liquid before fermentation, a liquid after fermentation) described below.

In the present embodiment, lemon myrtle is a plant of the genus Bakuhousia (scientific name: Backhouse citriodora), and contains citral as a main component. The lemon myrtle may be obtained by extracting from leaves, branches, roots, flowers, etc. of lemon myrtle with water, hot water, or ethanol, or may be a commercially available product. Moreover, the lemon myrtle may be, for example, in a raw state, a dried product, a crushed product after drying, or the like.

The manufacturing method in one embodiment includes, for example, a charging step and a fermentation step.

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

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

In the boiling step, hops may be added to the raw material liquid (sugar-containing liquid). As the hops to be added, for example, dried hops, hop pellets, and hop extracts can be used. The hops may be processed hops such as low hops, hexahops, tetrahops and isolated hop extract.

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

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

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

In the production method according to the present embodiment, as another post-fermentation step, heating (sterilization) with respect to the post-fermentation solution (or the post-fermentation solution after the filtration step), various additives (for example, colorants, antioxidants, Addition of acidulant, bittering agent, flavoring agent, addition of alcohol, carbonation and the like may be performed. As the alcohol added in the post-fermentation step, for example, spirits can be used.

If the beer-taste beverage is a non-alcoholic beer-taste beverage, it may be produced by removing alcohol or reducing alcohol after producing alcohol by fermentation similarly to beer-taste beverages such as normal beer, Alternatively, it may be produced by shortening the fermentation period to suppress the production of alcohol.

When the beer-taste beverage is a non-fermented beverage (beer-taste non-fermented beverage), it may be produced without performing the fermentation step.

Lemon myrtle may be blended with the raw material liquid at any stage during the manufacturing process of the beer-taste beverage, for example, may be blended by mixing with other raw materials in the charging step, the raw material before the boiling step It may be added by adding to the liquid (sugar-containing liquid), or may be added by adding during or after boiling. From the viewpoint of more remarkably exerting the effect of the present invention, it is preferable to add the lemon myrtle to the raw material liquid (sugar-containing liquid) during or after boiling.

The added amount of lemon myrtle is 0.01 kg/kL or more, 0.02 kg/kL or more, 0.04 kg/kL or more, 0.06 kg/kL or more, or 0.08 kg/kL or more, based on the total amount of the raw material liquid. You can The content of lemon myrtle is 0.5 kg/kL or less, 0.4 kg/kL or less, 0.3 kg/kL or less, 0.2 kg/kL or less, 0.1 kg/kL or less, based on the total amount of the raw material liquid. Alternatively, it may be 0.08 kg/kL or less. When the content of the lemon myrtle is within the above range, the obtained beer-taste beverage has more excellent "citrus-like aroma" and "fresh aroma", and "sweet and burnt aroma" and "caused by storage". Generation of "oxidized beer aroma" is further suppressed.

Manufacturing method in other embodiments, for example, at any stage in the manufacturing process of the beer-taste beverage described above, a raw material liquid (for example, a sugar-containing liquid, a liquid after boiling, a purified liquid, a liquid before fermentation, or after fermentation). The solution) may include a step of adding citronellol, geraniol, nerol and linalool. The production method according to the present embodiment may include a step of further adding at least one selected from the group consisting of limonene and myrcene to the raw material liquid, and further adding a gellan acid to the raw material liquid. It may be provided.

The production method in still another embodiment is, for example, water, citronellol, geraniol, nerol and linalool, and optionally distilled alcohol and various additives (e.g., colorant, antioxidant, acidulant, bittering agent). , Perfume) and a raw material tank. In the blending step, the production method according to the present embodiment may further blend at least one selected from the group consisting of limonene and myrcene, or may further blend gellan acid.

The manufacturing method according to the present embodiment, a filtration step of filtering the mixed liquid obtained by mixing the respective components in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a first sterilization A bottle, a can, a bottle, a filling step of filling a container such as a bottle with a sterilized filtrate sterilized in the step, and a second sterilization step of sterilizing the filtrate filled in the container in the filling step together with the container, May be further included.

In the blending step, the components may be mixed with stirring by a stirrer or the like so that the components are well mixed. Further, the filtration step can be performed by a general filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of processing speed and the like, and is not limited to this as long as the same processing can be performed. The filling step may be performed in a clean room that maintains a degree of cleanliness that is normally performed in the production of beverages. The second sterilization step can be performed by heating the filtrate together with the container at a predetermined temperature and a predetermined time. It is also possible to perform non-sterile filling without performing the first sterilization step and the second sterilization step. In the case of a sparkling beverage, for example, carbonation may be performed between the first sterilization step and the filling step.

The beer-taste beverage according to the present embodiment has an effect of having a citrusy scent and suppressing the deterioration of flavor and the impartation of an unpleasant scent due to storage. Therefore, as an embodiment of the present invention, comprising containing citronellol, geraniol, nerol, and linalool, a method for imparting a citrus aroma to a beer-taste beverage, and/or deterioration of flavor due to storage of the beer-taste beverage. And a method for suppressing the impartation of an unpleasant scent.

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

(Test Example 1: Production and evaluation of beer-taste beverage)
<Manufacture of beer-taste beverages>
A beer-taste beverage having a malt ratio of about 99% was prepared by the following method using 0.075 kg/kL of lemon myrtle as a raw material. First, barley malt was mixed with water and then saccharified by a conventional method to obtain wort (saccharified solution) (saccharification step). After the wort was filtered (wort filtering step), the wort was heated and boiled (boiling step). In the boiling step, lemon myrtle was added to the boiled wort. The wort after the boiling step (hot wort) was subjected to removal of insoluble matter by precipitation (standing step), cooling (cooling step), etc. to obtain cold wort (pre-fermentation solution). Then, yeast (brewer's yeast) was added to the cold wort and fermented to obtain a liquid after fermentation (fermentation step). The alcohol was stored and the liquid after fermentation was aged. The beer-taste beverage of Example 1 was obtained by filtering the liquid after the storage (the storage liquid). As a control, a beer-taste beverage as a control was obtained by the same procedure except that lemon myrtle was not used.

<Component analysis>
Immediately after the beer-taste beverage produced, the content of geranial (trans form of citral), neral (cis form of citral), β-citronellol, geraniol, nerol, linalool, geranic acid, limonene and myrcene was measured as a solid phase. It measured by the gas chromatography (Solid Phase Micro Extraction-Gas Chromatography-Mass Spectrometry:SPME-GC-MS) method with a microextraction-mass spectrometer. The results are shown in Table 1.

<Sensory evaluation>
Immediately after production (before storage) and after storage at about 40° C. for 2 weeks (after storage), the beer-taste beverage of Example 1 was given a “citrus scent”, a “fresh scent”, and a “sweet burnt”. A sensory evaluation was performed on the evaluation items of "smelling aroma" and "aroma of oxidized beer". The sensory evaluation was carried out by three selected panels having discriminating ability. All evaluation items were evaluated on a scale of 1 to 5 and the average value was used as the evaluation score. The results are shown in Table 1.

"Citrus aroma" is the scent of citrus fruits felt at the moment of drinking, and the higher the rating, the stronger the feeling of a preferable citrus aroma. “Fresh scent” is a refreshing and refreshing scent, and the higher the rating, the stronger the feeling of a preferable fresh scent. "Sweet and burnt scent" is a smoky scent that is similar to when a sweetening ingredient is smoked, and the higher the score, the stronger the unpleasant sweet and burnt scent. "Oxidized beer aroma" is an odor generated due to the oxidation of the components, and a higher score indicates that an unfavorable aroma of oxidized beer is strongly felt. In addition, a sensory evaluation was similarly performed on a control beer-taste beverage that did not use lemon myrtle, and the scores of the control beer-taste beverages were fixed at 1 to align the evaluation axes between the panels. ..

The beer-taste beverage of Example 1 was shown to have good "citrus-like aroma" and "fresh aroma". In addition, the beer-taste beverage of Example 1 was suppressed from deteriorating the “citrus-like aroma” and the “fresh aroma” even after storage for a certain period of time, resulting in “sweet and scorched aroma” and “oxidized beer”. It was shown that the generation of "fragrance" was suppressed.

(Test Example 2: Production and evaluation of beer-taste beverage)
<Manufacture of beer-taste beverages>
To the control beer-taste beverage, citronellol, geraniol, nerol, linalool, geranic acid, limonene, myrcene, and citral were added in the proportions shown in Table 2 to obtain the beer-taste beverages of Examples 2 to 4 and Comparative Example 1. It was

<Sensory evaluation>
For the beer-taste beverages of Examples 2 to 4 and Comparative Example 1, sensory evaluation was performed in the same manner as in Test Example 1 except that the selection was performed by four panelists having discriminating ability. The results are shown in Table 2. In the sensory evaluation, the evaluation axes between the panels were aligned by fixing the score of the beer-taste beverage as a control to 1.

It was shown that the beer-taste beverages of Examples 2 to 4 were superior to the beer-taste beverage of Comparative Example 1 in "citrus-like aroma" and "fresh aroma". In addition, the beer-taste beverages of Examples 2 to 4 were compared with the beer-taste beverage of Comparative Example 1 after storage for a certain period of time, while suppressing deterioration of “citrus-like aroma” and “fresh aroma”, It was shown that generation of "sweet and scorched aroma" and "aroma of oxidized beer" was suppressed.

Claims (12)

A beer-taste beverage containing citronellol, geraniol, nerol, and linalool. The beer-taste beverage according to claim 1, wherein the content of the citronellol is 20 ppb or more and 1000 ppb or less based on the total amount of the beer-taste beverage. The beer-taste beverage according to claim 1 or 2, wherein the content of geraniol is 2 ppb or more and 150 ppb or less based on the total amount of the beer-taste beverage. The beer-taste beverage according to any one of claims 1 to 3, wherein the content of the nerol is 2 ppb or more and 250 ppb or less with respect to the total amount of the beer-taste beverage. The beer-taste beverage according to any one of claims 1 to 4, wherein the content of the linalool is 1 ppb or more and 1000 ppb or less based on the total amount of the beer-taste beverage. The beer-taste beverage according to any one of claims 1 to 5, further containing at least one selected from the group consisting of limonene and myrcene. The beer-taste beverage according to claim 6, wherein the content of the limonene is 0.02 ppb or more and 2.5 ppb or less with respect to the total amount of the beer-taste beverage. The beer-taste beverage according to claim 6 or 7, wherein the content of the myrcene is 0.02 ppb or more and 2.5 ppb or less based on the total amount of the beer-taste beverage. The beer-taste beverage according to any one of claims 1 to 8, which further comprises gellan acid. The beer-taste beverage according to claim 9, wherein the content of the gellan acid is 5 ppb or more and 150 ppb or less with respect to the total amount of the beer-taste beverage. A method for producing a beer-taste beverage, which comprises adding lemon myrtle to a raw material liquid. The method for producing a beer-taste beverage according to claim 11, comprising adjusting the content of the lemon myrtle to be 0.01 kg/kL or more and 0.5 kg/kL or less based on the total amount of the raw material liquid.