JP2024083826A - Fermented beer-flavored beverage and its manufacturing method - Google Patents

Abstract

To provide a fermented beer-taste beverage that has reduced unpleasant flavors derived from succinic acid although it has a high succinic acid concentration, and a method for producing the same.SOLUTION: A method for producing a fermented beer-taste beverage includes: a preparation step for saccharifying a mixture containing fermentation materials and water, then boiling the resulting saccharified liquid to prepare the fermentation raw material liquid; and a fermentation step for inoculating the resulting fermentation raw material liquid with yeast for fermentation. The fermented beer-taste beverage has an original wort extract concentration of 12 mass% or more and a succinic acid concentration of 80-180 mg/L. The α-eudesmol concentration in the beverage is adjusted to 1.5 ppb or more.SELECTED DRAWING: None

Description

The present invention relates to a fermented beer-flavored beverage that has a high succinic acid concentration but suppresses the unpleasant flavors derived from succinic acid, and a method for producing the same.

Beer is a typical alcoholic beverage that has been enjoyed around the world for a long time. In addition, as a new alcoholic beverage following beer, there has been active development of beer-flavored beverages that use various secondary ingredients other than malt, such as happoshu (low-malt beer). In particular, in recent years, beer-flavored beverages with relatively high alcohol concentrations of 6 to 10% by volume (v/v%), so-called strong beer-flavored beverages, have been attracting attention.

On the other hand, in beer-flavored beverages, hop-derived aroma components are important components that give the beverage a beer-like flavor, and various methods have been reported that utilize these components to improve the flavor of beer-flavored beverages. For example, Patent Document 1 discloses that by adjusting the variety and amount of hops used, the timing of hop addition, etc., it is possible to adjust the concentrations of hop-derived aroma components β-eudesmol, limonene, and α-terpineol, thereby producing a fermented beer-flavored beverage with an excellent "cool feeling" and refreshing taste. Patent Document 2 discloses a method for emphasizing a refreshing oral stimulation in a fermented beer-flavored beverage made from hops by adjusting the concentrations of hop-derived aroma components β-eudesmol and β-citronellol within a specific range in a fermented beer-flavored beverage made from hops. Patent Document 3 discloses that by adjusting the concentrations of hop-derived aroma components β-eudesmol and linalool within a specific range in a fermented beer-flavored beverage made from hops, it is possible to improve the sharpness of the foam, that is, to produce a fermented beer-flavored beverage with foam that quickly loses its characteristic foam flavor after drinking.

JP 2010-063431 A JP 2012-130307 A JP 2021-136961 A

Fermented beer-flavored beverages can be made to have a high alcohol content by increasing the amount of alcohol produced in the fermentation process. When attempting to produce a fermented beer-flavored beverage with a relatively high alcohol content using normal brewing methods, it is necessary to produce it with a high amount of original wort extract. However, brewing with a high amount of original wort extract results in a problem in that the succinic acid concentration of the fermented beer-flavored beverage produced becomes too high, resulting in an unpleasant flavor derived from succinic acid.

The present invention aims to provide a fermented beer-flavored beverage that is brewed with highland wort extract but has reduced unpleasant flavors derived from succinic acid, and a method for producing the same.

As a result of intensive research conducted by the inventors to solve the above problems, they discovered that when brewing is performed with an original wort extract concentration of 12% by mass or more, a large amount of succinic acid is produced during fermentation, resulting in the production of a fermented beer-flavored beverage with a high succinic acid concentration, but that by adjusting the concentration of α-eudesmol to within a specific range, the unpleasant flavor derived from succinic acid can be suppressed, leading to the completion of the present invention.

The present invention is as follows.
[1] A preparation step of saccharifying a mixture containing a fermentation raw material and water, and boiling the resulting saccharified liquid to prepare a fermentation raw material liquid;
A fermentation step of inoculating the obtained fermentation raw material liquid with yeast and fermenting it;
having
1. A method for producing a fermented beer-taste beverage having an original wort extract concentration of 12% by mass or more and a succinic acid concentration of 80 to 180 mg/L, comprising:
A method for producing a fermented beer-taste beverage, comprising adjusting the α-eudesmol concentration of the beverage to 1.5 ppb or more.
[2] The method for producing a fermented beer-taste beverage according to [1] above, wherein the ratio of malt used in the fermentation raw material is 40 to 80 mass%.
[3] The method for producing a fermented beer-taste beverage according to [1] or [2] above, wherein the ratio of malt used in the fermentation raw material is 50 to 67% by mass.
[4] The method for producing a fermented beer-taste beverage according to any one of [1] to [3] above, which produces a fermented beer-taste beverage having an α-eudesmol concentration of 2.4 ppb or more.
[5] The method for producing a fermented beer-taste beverage according to any one of [1] to [4] above, which produces a fermented beer-taste beverage having an alcohol concentration of 5.8% by volume or more.
[6] The method for producing a fermented beer-taste beverage according to any one of [1] to [5] above, wherein hops are used as a raw material.
[7] The original wort extract concentration is 12% by mass or more,
The succinic acid concentration is 80 to 180 mg/L,
A fermented beer-flavored beverage having an α-eudesmol concentration of 1.5 ppb or more.
[8] The fermented beer-flavor beverage according to [7] above, having an alcohol concentration of 5.8% by volume or more.

The present invention makes it possible to provide a fermented beer-flavored beverage that has a high succinic acid concentration but suppresses the unpleasant flavor and aroma derived from succinic acid.

In the present invention and this specification, "X to Y (X and Y are real numbers satisfying X<Y)" means a numerical range "not less than X and not more than Y."
In the present invention and specification, "ppb" means "ppb by mass."

In the present invention and this specification, a beer-taste beverage is a beverage that has a beer-like flavor. In the present invention and this specification, "beer-like" means a flavor that is reminiscent of beer, regardless of the product name or labeling. In other words, a beer-taste beverage is a sparkling beverage that has a flavor, taste, and texture equivalent to or similar to that of beer, regardless of whether it contains alcohol or not, the amount of alcohol, whether it uses malt or hops, whether it is fermented, etc., and that has high thirst quenching properties and drinkability (the ability to continue drinking cup after cup without getting bored).

In the present invention and this specification, a fermented beer-taste beverage is a beer-taste beverage produced through a fermentation process. There are no particular limitations on the fermentation method, and it may be simple fermentation, multiple simple fermentation, or multiple parallel fermentation, but similar to traditional beer production, it is preferable to use multiple simple fermentation, which is produced through separate processes of a saccharification process in which starch contained in raw materials such as malt is broken down into one to three sugars, and a fermentation process in which alcohol is produced from the sugars by yeast.

Fermented beer-flavored beverages include both alcoholic beverages and non-alcoholic beverages that do not contain alcohol. Specific examples of the fermented beer-flavored beverages of the present invention include beverages produced through a fermentation process, such as beer, happoshu, low-alcohol beer-flavored beverages, and non-alcoholic beer. In addition, liqueurs obtained by mixing beverages produced through a fermentation process with alcohol-containing distilled liquid are also included.

The alcohol-containing distillate is a solution containing alcohol obtained by distillation, and can be anything generally classified as a distilled liquor. For example, it can be raw material alcohol, and can be distilled liquor such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu.

The method for producing a fermented beer-taste beverage according to the present invention is a method for producing a fermented beer-taste beverage with an original wort extract concentration of 12% by mass or more and a succinic acid concentration of 80 to 180 mg/L, characterized in that the α-eudesmol concentration of the beverage is adjusted to 1.5 ppb or more. When fermentation is performed at a high original wort extract concentration of 12% by mass or more, the amount of succinic acid produced during fermentation tends to increase, and the succinic acid concentration of the produced fermented beer-taste beverage tends to be high. However, succinic acid has a unique flavor, and at high concentrations it imparts an unpleasant taste and harshness to the beverage. In the present invention, the unpleasant taste and harshness derived from succinic acid can be reduced by adjusting the α-eudesmol concentration of the beverage to 1.5 ppb or more.

The method for producing a fermented beer-taste beverage according to the present invention comprises a preparation step in which a mixture containing a fermentation raw material and water is saccharified and the resulting saccharified liquid is boiled to prepare a fermentation raw material liquid, and a fermentation step in which the resulting fermentation raw material liquid is inoculated with yeast and fermented, thereby producing a fermented beer-taste beverage having an original wort extract concentration of 12% by mass or more and a succinic acid concentration of 80 to 180 mg/L. A fermented beer-taste beverage having an original wort extract concentration of 12% by mass or more can be produced by adjusting the original wort extract concentration of the fermentation raw material liquid to be inoculated with yeast to 12% by mass or more by adding water or concentrating it.

The original wort extract concentration of a fermented beer-taste beverage can be measured according to the method stipulated in the analytical method published by the Brewing Society of Japan ("8.5 Extract-related Measurement Methods" in "BCOJ Beer Analysis Methods (2013 Revised Edition) (edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan)." Specifically, it can be measured from the alcohol concentration and true extract concentration of the fermented beer-taste beverage.

The alcohol concentration of fermented beer-taste beverages can be measured in accordance with the method stipulated in "8.3.6 Alcolyzer Method" of "BCOJ Beer Analysis Methods (2013 Revised Edition)" (compiled by the Brewers Association of Japan International Technical Committee (Analysis Committee)).
The extract concentration of fermented beer-taste beverages can be measured in accordance with the methods stipulated in "BCOJ Beer Analysis Methods (2013 Revised Edition)" (compiled by the Brewers Association of Japan International Technical Committee (Analysis Committee)) under "8.4.3 Alcolyzer Method" and "8.5 Extract-Related Measurement Methods."

The succinic acid concentration of the fermented beer-taste beverage produced by the method for producing a fermented beer-taste beverage according to the present invention is not particularly limited as long as it is within the range of 80 to 180 mg/L. The succinic acid concentration of the fermented beer-taste beverage is preferably 80 to 150 mg/L, more preferably 85 to 150 mg/L, even more preferably 100 to 140 mg/L, and even more preferably 110 to 130 mg/L.

The succinic acid in a fermented beer-taste beverage is mainly derived from the raw materials or is produced by yeast during fermentation. In the present invention, for example, a fermented beer-taste beverage with a succinic acid concentration of 80 to 180 mg/L is produced by selecting and using a fermentation raw material with a high succinic acid content. When malt is used as the fermentation raw material, the succinic acid concentration of the fermented beer-taste beverage produced can be increased by selecting and using a variety of malt with a relatively high succinic acid content or by increasing the proportion of malt used. In addition, a fermented beer-taste beverage with a succinic acid concentration of 80 to 180 mg/L can be produced by adjusting fermentation conditions such as fermentation temperature and fermentation time.

The succinic acid concentration in fermented beer-flavored beverages can be measured according to the method specified in "8.24.2 Organic Acids" in "BCOJ Beer Analysis Methods (2013 Revised Edition)" (edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan).

The α-eudesmol concentration of the fermented beer-taste beverage produced by the method for producing a fermented beer-taste beverage according to the present invention is not particularly limited, so long as it is within the range of 1.5 ppb or more. In order to more fully obtain the effect of suppressing unpleasant flavors derived from succinic acid, the α-eudesmol concentration of the fermented beer-taste beverage is preferably 2.0 ppb or more, more preferably 2.4 ppb or more, even more preferably 4.0 ppb or more, and even more preferably 5.0 ppb or more. In terms of flavor balance, the α-eudesmol concentration of the fermented beer-taste beverage is preferably 15 ppb or less, more preferably 12 ppb or less, and even more preferably 10 ppb or less.

In the present invention, for example, the α-eudesmol concentration of the fermented beer-taste beverage produced can be increased by selectively using hops with a high α-eudesmol content. Hop varieties with a relatively high α-eudesmol content include Saphire, Summit, and Hersbrucker. Hop varieties with a relatively low α-eudesmol content include Herakles. A mixture of two or more hop varieties with different α-eudesmol contents may be used as the raw material. The α-eudesmol concentration of the fermented beer-taste beverage produced can also be adjusted to within the desired range by appropriately adjusting the timing of hop addition in the production process. For example, a fermented beer-taste beverage with a high α-eudesmol concentration can be produced by performing late hopping.

In the method for producing a fermented beer-taste beverage according to the present invention, the α-eudesmol concentration of the fermented beer-taste beverage produced can be adjusted to within a desired range by adding α-eudesmol as an additive. When α-eudesmol itself is added as a raw material, a fermented beer-taste beverage containing the desired concentration of α-eudesmol can be obtained by adding α-eudesmol to the fermentation raw material liquid or the fermentation liquid. Since it is relatively easy to adjust the α-eudesmol concentration, it is preferable to add the additive α-eudesmol to the fermentation liquid before filling it into containers. The α-eudesmol added as an additive may be synthetic α-eudesmol or α-eudesmol extracted and purified from natural products. It may also be a flavoring that contains α-eudesmol together with other ingredients. Examples of such flavorings include hop flavoring and beer flavoring.

The concentration of α-eudesmol in fermented beer-taste beverages can be measured, for example, by the stir bar sorptive extraction method (SBSE method) using a gas chromatography-mass spectrometry (GC-MS) device.

In the method for producing a fermented beer-taste beverage according to the present invention, the apparent fermentation degree of the fermented beer-taste beverage produced is preferably adjusted to 85% or more, more preferably adjusted to 90% or more, and even more preferably adjusted to 95% or more. The fermentation degree is an index showing the progress of fermentation, and the higher the fermentation degree, the easier it is to produce a fermented beer-taste beverage with a higher alcohol concentration.

The apparent degree of fermentation (V _A ) of a fermented beer-taste beverage can be calculated from the original wort extract concentration (P) and the apparent extract concentration (E _A ) according to the following formula: The apparent extract is the extract (non-volatile solids) concentration (% by mass) calculated from the specific gravity of the fermented beer-taste beverage that still contains alcohol.

V _A = (P - E _A ) / P

The apparent extract concentration of fermented beer-taste beverages is determined by measuring the specific gravity and converting it into apparent extract in accordance with the method stipulated in "8.1.4 Alcolyzer Method" of "BCOJ Beer Analysis Methods (2013 Revised Edition)" (compiled by the Brewers Association of Japan International Technical Committee (Analysis Committee)).
The apparent fermentation degree of a fermented beer-taste beverage can be measured in accordance with the method prescribed in "8.5 Extract-related Calculation Method" of "BCOJ Beer Analysis Methods (2013 Revised Edition)" (edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

The fermented beer-taste beverage produced by the method for producing a fermented beer-taste beverage according to the present invention may be an alcoholic beverage, or a non-alcoholic beverage that does not contain alcohol. The fermented beer-taste beverage produced by the method for producing a fermented beer-taste beverage according to the present invention is preferably an alcoholic beverage, for example an alcoholic beverage with an alcohol concentration of 0.5% by volume or more. In the method for producing a fermented beer-taste beverage according to the present invention, the alcohol concentration of the fermented beer-taste beverage produced is preferably adjusted to 5.8% by volume or more, more preferably 6.0% by volume or more, even more preferably 6.0 to 10.0% by volume, and even more preferably 6.0 to 8.0% by volume.

The method for producing the fermented beer-taste beverage of the present invention can be used to produce the beverage in the same manner as for producing a typical fermented beer-taste beverage, except that the succinic acid and α-eudesmol concentrations in the beverage are adjusted to fall within a specified range. A typical fermented beer-taste beverage can be produced through the steps of brewing (preparation of fermented raw material liquid), fermentation, storage, and filtration.

As the fermentation raw material, only the grain raw material may be used, only the carbohydrate raw material may be used, or both may be used in combination. Examples of grain raw materials include malt such as barley and wheat, wheat varieties other than malt, rice, corn, beans such as soybeans, and potatoes. Examples of carbohydrate raw materials include sugars such as liquid sugar and sucrose. In the present invention, it is preferable to use malt as the fermentation raw material, since this makes it easier to produce a fermented beer-flavored beverage with a better beer taste.

The malt used as the fermentation raw material may be barley malt or wheat malt, or both may be used in combination. In the method for producing a fermented beer-taste beverage according to the present invention, it is preferable that malt and a raw material other than malt are used in combination as the fermentation raw material, that is, the malt usage ratio (the ratio of malt usage to the total amount of fermentation raw materials) is less than 100% by mass. In particular, since the fermentation-derived unpleasant odor suppression effect of succinic acid and isoamyl alcohol can be sufficiently obtained, the malt usage ratio is preferably 40 to 90% by mass, more preferably 50 to 90% by mass, even more preferably 50 to 80% by mass, and even more preferably 50 to 65% by mass.

When malt is used as a raw material in the present invention, it is also preferable to use a grain raw material other than malt. The grain raw material other than malt used may be one type of grain raw material or a mixture of multiple types of grain raw materials. As the fermentation raw material other than malt, only a grain raw material may be used, only a carbohydrate raw material may be used, or both may be used in combination.

Although each grain raw material including malt can be used as grain syrup, grain extract, etc., it is preferable to use it as a grain pulverized product obtained by a crushing process. The crushing process of grains can be carried out by a conventional method. The grain pulverized product may be one that has been subjected to a conventional process before or after the crushing process, such as crushed malt, corn starch, corn grits, etc.

In the preparation process (fermentation raw material liquid preparation process), a fermentation raw material liquid is prepared from the fermentation raw material. Specifically, first, a mixture containing the fermentation raw material and raw material water is prepared and heated to saccharify the starch in the fermentation raw material. Auxiliary ingredients other than the fermentation raw material and water may be added to the mixture. Examples of such auxiliary ingredients include hops, yeast extract, protein hydrolysates, water-soluble dietary fiber, sweeteners, bittering agents, fruit juice, coloring agents, herbs, flavoring agents, etc.

By using hops or a hop product as a raw material, a fermented beer-flavored beverage containing iso-α acids and α-eudesmol can be produced. Hops contain α acids, which are precursors of iso-α acids. The hops used as a raw material may be fresh hops, dried hops, or hop pellets. The hop product used as a raw material may be a hop extract in which bitter components are extracted from hops. It may also be an iso-hop extract, a hop product containing components obtained by iso-purifying bitter components in hops, such as tetrahydroisohumulone and hexahydroisohumulone.

Water-soluble dietary fiber means carbohydrates that dissolve in water and are not or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber used in the present invention include resistant dextrin, polydextrose, soybean dietary fiber, galactomannan, inulin, guar gum hydrolyzate, pectin, gum arabic, etc. These water-soluble dietary fibers may be used alone or in combination of two or more types.

The sweetener may be sugar, a relatively low sweetness, or a high sweetness sweetener. Specific examples of sweeteners with a relatively low sweetness include polysaccharides and sweet amino acids. Polysaccharides refer to carbohydrates formed by polymerizing three or more monosaccharides. Polysaccharides are broadly classified into starch, dextrin, and oligosaccharides, mainly according to their size. Oligosaccharides are carbohydrates formed by polymerizing about 3 to 10 monosaccharides, and dextrin refers to carbohydrates obtained by hydrolyzing starch and larger than oligosaccharides. Examples of sweet amino acids include alanine and glycine, with alanine being preferred. Examples of high sweetness sweeteners include acesulfame potassium, neotame, aspartame, sucralose, stevia, enzyme-treated stevia, etc. These sweeteners may be used alone or in combination of two or more types.

The bittering agent is not particularly limited as long as it imparts the same or similar bitterness to beer in the finished fermented beer-flavored beverage, and may be a bittering component contained in hops or a bittering component not contained in hops. Specific examples of the bittering agent include bittering agents such as magnesium salts, calcium salts, tributyl citrate, triethyl citrate, naringin, quasin, iso-α acid, tetraiso-α acid, oxides of β acid, quinine, momordicine, quercitrin, theobromine, and caffeine, as well as bittering materials such as bitter melon, Swertia japonica tea, Kuding tea, Artemisia absinthium extract, gentiana extract, and cinchona extract. Only one type of these bittering agents may be used, or two or more types may be used in combination.

Examples of protein hydrolysates include soy protein hydrolysates.
The coloring agent may, for example, be caramel color.
Examples of the flavorings include beer flavors, beer aromas, and hop aromas.

In the brewing process, it is preferable to add saccharifying enzymes such as α-amylase, glucoamylase, and pullulanase, and enzymes such as protease. These enzymes promote the decomposition reaction of non-assimilable sugars in the fermentation raw materials into assimilable sugars, and even when using fermentation raw materials with a high malt content, a fermentation raw material liquid with a low content of non-assimilable sugars can be prepared.

The saccharification process is carried out using enzymes derived from the grain raw materials, etc., or enzymes added separately. The temperature and time during the saccharification process are appropriately adjusted taking into consideration the type of grain raw materials, etc. used, the proportion of the grain raw materials in the total fermentation raw materials, the type of enzymes added and the amount of the mixture, and the quality of the desired fermented beer-taste beverage. For example, the saccharification process can be carried out by conventional methods, such as by holding a mixture containing the grain raw materials, etc. at 35 to 70°C for 20 to 90 minutes. By adjusting the saccharification process time, the saccharification efficiency can be controlled, and the carbohydrate content of the final fermented beer-taste beverage can be adjusted to within a desired range.

The sugar liquid obtained after saccharification can be boiled to prepare a broth (a boiled product of the sugar liquid). It is preferable to filter the sugar liquid before the boiling treatment, and to boil the filtrate obtained. Alternatively, instead of the filtrate of the sugar liquid, a mixture of malt extract and warm water may be used and boiled. The boiling method and conditions can be determined as appropriate.

By adding herbs and the like as appropriate before or during the boiling process, a fermented beer-taste beverage with the desired flavor can be produced. In particular, it is preferable to add hops before or during the boiling process. By performing the boiling process in the presence of hops, the flavor and aroma components of the hops can be efficiently boiled out. The amount of hops added, the manner of addition (e.g., adding in several batches), and the boiling conditions can be appropriately determined so that the α-eudesmol concentration of the fermented beer-taste beverage produced is within the desired range.

After the preparation process and before the fermentation process, it is preferable to remove dregs such as proteins that have formed due to precipitation from the prepared broth. Any solid-liquid separation process can be used to remove the dregs, but typically a tank called a whirlpool is used to remove the sediment. The temperature of the broth at this time should be 15°C or higher, and is generally around 50 to 100°C. The broth (filtrate) after the dregs have been removed is cooled to an appropriate fermentation temperature using a plate cooler or the like. This broth after the dregs have been removed becomes the fermentation raw material liquid.

Next, in the fermentation process, yeast is inoculated into the cooled fermentation raw material liquid to carry out fermentation. The cooled fermentation raw material liquid may be subjected to the fermentation process as is, or may be subjected to the fermentation process after being adjusted to the desired extract concentration. There are no particular limitations on the yeast used for fermentation, and it can be appropriately selected from yeasts normally used in the production of alcoholic beverages. It may be either top-fermenting yeast or bottom-fermenting yeast, but bottom-fermenting yeast is preferred because it is easily applicable to large-scale brewing equipment.

In the storage step, the resulting fermented liquid is aged in a storage tank and stored under low-temperature conditions at about 0°C for stabilization. In the filtration step, the aged fermented liquid is filtered to remove yeast and proteins that are insoluble in the temperature range, thereby obtaining the desired fermented beer-taste beverage. Any method capable of filtering out the yeast may be used for this filtration process, and examples of such methods include diatomaceous earth filtration and filter filtration using a filter with an average pore size of about 0.4 to 1.0 μm. In addition, an appropriate amount of water may be added before or after filtration to dilute the beverage to the desired alcohol concentration. The resulting fermented beer-taste beverage is usually bottled in a filling step and shipped as a product.

In addition, in a process subsequent to the yeast fermentation process, for example, by mixing with an alcohol-containing distilled liquid, a fermented beer-flavored beverage equivalent to liqueurs under the Liquor Tax Act can be produced. The alcohol-containing distilled liquid can be added before or after adding water to adjust the alcohol concentration. The alcohol-containing distilled liquid to be added is preferably barley spirits, as this produces a fermented beer-flavored beverage with a more favorable barley flavor.

When α-eudesmol is added as a raw material, there are no particular limitations on the timing of addition, so long as it is a time when α-eudesmol can remain in the final product. Since there is little risk of loss due to decomposition, denaturation, or volatilization after addition, it is preferable to add α-eudesmol to the sugar liquid (cooking liquid) after boiling, the fermentation liquid after fermentation, or the filtrate after filtration in the storage process or the subsequent filtration process.

The method for producing a fermented beer-taste beverage according to the present invention can produce a fermented beer-taste beverage having an original wort extract concentration of 12% by mass or more, a succinic acid concentration of 80 to 180 mg/L, and an α-eudesmol concentration of 1.5 ppb or more. This fermented beer-taste beverage has less unpleasant flavors derived from succinic acid, particularly unpleasant flavors and harsh tastes, than fermented beer-taste beverages whose succinic acid and α-eudesmol concentrations are outside these concentration ranges. The fermented beer-taste beverage preferably has an alcohol concentration of 5.8% by volume or more.

The present invention will now be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples.

<Measurement of α-eudesmol concentration>
In subsequent experiments, the concentration of α-eudesmol in the beverages was measured by the following method.
First, β-damascone was added as an internal standard to the beverage sample to be measured to a final concentration of 0.1 ppb. Next, the beverage sample was diluted 5-fold, and 20 mL of the resulting diluted sample was dispensed into a 30 mL vial. A stir bar (length 20 mm, product name "Twister", manufactured by Gerstel) coated with 47 μL of PDMS (polydimethylsiloxane) was placed in the vial, the lid was closed, and the mixture was stirred at 40° C. for 2 hours to allow the hop aroma components to be adsorbed onto the stir bar. The stir bar was removed from the vial, and after removing all water droplets, it was inserted into a GC-MS equipped with a thermal desorption unit (TDU, manufactured by Gerstel) and a programmable temperature-vaporization inlet (product name "CIS4", manufactured by Gerstel), and α-eudesmol adsorbed onto the stir bar was measured.

<Sensory evaluation>
In the following experiments, the unpleasant odors of the beverages were evaluated by a panel of six experts on a five-point scale. Specifically, each expert panel evaluated the unpleasant odors and harsh tastes of the beverages to be evaluated on a five-point scale (score 1: not noticeable, score 2: noticeable but weak, score 3: noticeable, score 4: noticeable, score 5: very noticeable). The average score of all the panels was used as the score of the subject to be evaluated.

[Example 1]
We used various varieties of hops to ferment high-concentration raw wort extract to produce a fermented beer-flavored beverage, and investigated the unpleasant off-flavors and bitterness derived from succinic acid.

The fermented beer-flavored beverages of Tests 1 to 4 were produced by adding the varieties and amounts of hops listed in Table 1 after boiling the saccharified liquid. First, 20.5 kg of barley malt and 50 L of warm water were mixed in the brewing tank, and protein hydrolysis was carried out at around 50°C. At this time, glucoamylase agents such as "Gluczyme" (manufactured by Amano Enzyme Co., Ltd.) were appropriately used depending on the quality of the malt. In addition, 19.5 kg of corn starch, a portion of the malt, and 60 L of warm water were mixed in the brewing kettle, liquefied at 70°C to 100°C, and then placed in the brewing tank together with water. The temperature of the brewing tank was adjusted to 60°C to 76°C, and saccharification was carried out. The saccharified liquid was filtered in a Reuter filtration tank, and then transferred to a boiling kettle, where 0.05 kg of Hercules hops was added and boiled for 60 minutes. After boiling, the hop varieties listed in Table 1 were added in the amounts listed in Table 1, and then the evaporated warm water was added to make up 180 L. The extract concentration of the cold wort was adjusted to 13°P. After removing the heat trub in a whirlpool tank, it was cooled to 6°C using a plate cooler, and brewer's yeast was added to the wort and fermented at 10°C for 10 days. After the main fermentation was completed, the wort was transferred to a tank and aged for 10 days, then cooled to around -1°C and stabilized for 14 days to obtain a wort fermentation liquid. The fermented liquid was clarified by filtration and filled into containers.

The fermented beer-taste beverages from test plots 1 to 4 were measured for alcohol (ethanol) concentration (volume %), raw wort extract concentration (mass % = °P), apparent fermentation degree (mass %), raw malt usage ratio (mass %), succinic acid concentration (mg/L), and α-eudesmol concentration (ppb). The measurement results are shown in Table 2.

A sensory evaluation of off-flavors and harshness was conducted on the fermented beer-flavored beverages from Test Plots 1 to 4. The evaluation results are shown in Table 2.

As shown in Table 2, when comparing the fermented beer-flavored beverages from Test Plots 1 to 4, the α-eudesmol concentration of the fermented beer-flavored beverages produced varied depending on the hop variety used for late hopping, and a tendency was observed for the higher the α-eudesmol concentration to be, the lower the unpleasant flavors and harsh taste. These results demonstrate that even in a fermented beer-flavored beverage with a high succinic acid concentration of 120 mg/L, it is possible to improve the unpleasant flavors and harsh taste presumed to be derived from the high concentration of succinic acid by adjusting the α-eudesmol concentration.

Next, α-eudesmol was added to the fermented beer-taste beverage from test plot 4 in an amount that increased the α-eudesmol concentration by 1, 2, 3, 4, 5, or 6 ppb to prepare the fermented beer-taste beverages from test plots 5 to 10. The fermented beer-taste beverages from test plots 5 to 10 were subjected to a sensory evaluation of off-flavors and harshness. The evaluation results are shown in Table 3, along with the evaluation results for the fermented beer-taste beverage from test plot 4.

As shown in Table 3, it was confirmed that the intensity of off-flavors and harsh tastes in the fermented beer-flavored beverages from Test Plots 4 to 10 tended to decrease in a manner dependent on the α-eudesmol concentration. These results demonstrated that off-flavors and harsh tastes in fermented beer-flavored beverages can be improved simply by adjusting the α-eudesmol concentration.

As a result of intensive research aimed at solving the above-mentioned problems, the inventors have discovered that when brewing is performed with an original wort extract concentration of 12 °P or higher, a large amount of succinic acid is produced during fermentation, resulting in the production of a fermented beer-flavored beverage with a high succinic acid concentration, but that by adjusting the concentration of α-eudesmol within a specific range, the unpleasant flavor and aroma derived from succinic acid can be suppressed, thereby completing the present invention.

The present invention is as follows.
[1] A preparation step of saccharifying a mixture containing a fermentation raw material and water, and boiling the resulting saccharified liquid to prepare a fermentation raw material liquid;
A fermentation step of inoculating the obtained fermentation raw material liquid with yeast and fermenting it;
having
1. A method for producing a fermented beer-taste beverage having an original wort extract concentration of 12 °P or more and a succinic acid concentration of 80 to 180 mg/L, comprising the steps of:
A method for producing a fermented beer-taste beverage, comprising adjusting the α-eudesmol concentration of the beverage to 1.5 ppb or more.
[2] The method for producing a fermented beer-taste beverage according to [1] above, wherein the ratio of malt used in the fermentation raw material is 40 to 80 mass%.
[3] The method for producing a fermented beer-taste beverage according to [1] or [2] above, wherein the ratio of malt used in the fermentation raw material is 50 to 67% by mass.
[4] The method for producing a fermented beer-taste beverage according to any one of [1] to [3] above, which produces a fermented beer-taste beverage having an α-eudesmol concentration of 2.4 ppb or more.
[5] The method for producing a fermented beer-taste beverage according to any one of [1] to [4] above, which produces a fermented beer-taste beverage having an alcohol concentration of 5.8% by volume or more.
[6] The method for producing a fermented beer-taste beverage according to any one of [1] to [5] above, wherein hops are used as a raw material.
[7] The original wort extract concentration is 12 ° P or more,
The succinic acid concentration is 80 to 180 mg/L,
A fermented beer-flavored beverage having an α-eudesmol concentration of 1.5 ppb or more.
[8] The fermented beer-flavor beverage according to [7] above, having an alcohol concentration of 5.8% by volume or more.

The method for producing a fermented beer-taste beverage according to the present invention is a method for producing a fermented beer-taste beverage having an original wort extract concentration of 12 °P or more and a succinic acid concentration of 80 to 180 mg/L, characterized in that the α-eudesmol concentration of the beverage is adjusted to 1.5 ppb or more. When fermentation is performed at a high original wort extract concentration of 12 °P or more, the amount of succinic acid produced during fermentation tends to increase, and the succinic acid concentration of the produced fermented beer-taste beverage tends to be high. On the other hand, succinic acid has a unique flavor, and at high concentrations it imparts an unpleasant taste and harshness to the beverage. In the present invention, the unpleasant taste and harshness derived from succinic acid can be reduced by adjusting the α-eudesmol concentration of the beverage to 1.5 ppb or more.

The method for producing a fermented beer-taste beverage according to the present invention comprises a brewing step of saccharifying a mixture containing a fermentation raw material and water and boiling the resulting saccharified liquid to prepare a fermentation raw material liquid, and a fermentation step of inoculating the resulting fermentation raw material liquid with yeast and fermenting it, thereby producing a fermented beer-taste beverage having an original wort extract concentration of 12° P or more and a succinic acid concentration of 80 to 180 mg/L. A fermented beer-taste beverage having an original wort extract concentration of 12 °P or more can be produced by adjusting the original wort extract concentration of the fermentation raw material liquid to be inoculated with yeast to 12 °P or more by adding water or concentrating it.

The apparent degree of fermentation (V _A ) of a fermented beer-taste beverage can be calculated from the original wort extract concentration (P) and the apparent extract concentration (E _A ) according to the following formula: The apparent extract is the extract (non-volatile solids) concentration ( °P ) calculated from the specific gravity of the fermented beer-taste beverage that still contains alcohol.

The method for producing a fermented beer-taste beverage according to the present invention can produce a fermented beer-taste beverage having an original wort extract concentration of 12 °P or higher, a succinic acid concentration of 80 to 180 mg/L, and an α-eudesmol concentration of 1.5 ppb or higher. This fermented beer-taste beverage has less unpleasant flavors derived from succinic acid, particularly unpleasant flavors and harsh tastes, than fermented beer-taste beverages whose succinic acid and α-eudesmol concentrations are outside these concentration ranges. The fermented beer-taste beverage preferably has an alcohol concentration of 5.8% by volume or higher.

The present invention is as follows.
[1] A preparation step of saccharifying a mixture containing a fermentation raw material and water, and boiling the resulting saccharified liquid to prepare a fermentation raw material liquid;
A fermentation step of inoculating the obtained fermentation raw material liquid with yeast and fermenting it;
having
1. A method for producing a fermented beer-taste beverage having an original wort extract concentration of 12°P or higher, a succinic acid concentration of 80 to 180 mg/L , and an alcohol concentration of 6.0 to 8.0 vol.%, comprising:
The ratio of malt used in the fermentation raw material is 50 to 67% by mass,
A method for producing a fermented beer-taste beverage, comprising adjusting the α-eudesmol concentration of the beverage to 1.5 ppb or more.
[ 2 ] The method for producing a fermented beer-taste beverage according to [1] above, which produces a fermented beer-taste beverage having an α-eudesmol concentration of 2.4 ppb or more.
[ 3 ] The method for producing a fermented beer-taste beverage according to [1] or [2] above, wherein hops are used as a raw material.
[ 4 ] The original wort extract concentration is 12°P or more,
The succinic acid concentration is 80 to 180 mg/L,
The malt usage ratio is 50 to 67% by mass,
The alcohol concentration is 6.0 to 8.0% by volume,
A fermented beer-flavored beverage having an α-eudesmol concentration of 1.5 ppb or more.

Claims (8)

A preparation step of saccharifying a mixture containing a fermentation raw material and water, and boiling the resulting saccharified liquid to prepare a fermentation raw material liquid;
A fermentation step of inoculating the obtained fermentation raw material liquid with yeast and fermenting it;
having
1. A method for producing a fermented beer-taste beverage having an original wort extract concentration of 12% by mass or more and a succinic acid concentration of 80 to 180 mg/L, comprising:
A method for producing a fermented beer-taste beverage, comprising adjusting the α-eudesmol concentration of the beverage to 1.5 ppb or more. The method for producing a fermented beer-taste beverage according to claim 1, wherein the proportion of malt used in the fermentation raw material is 40 to 80% by mass. The method for producing a fermented beer-taste beverage according to claim 1, wherein the proportion of malt used in the fermentation raw material is 50 to 67% by mass. The method for producing a fermented beer-taste beverage according to claim 1, which produces a fermented beer-taste beverage having an α-eudesmol concentration of 2.4 ppb or more. The method for producing a fermented beer-taste beverage according to claim 1, which produces a fermented beer-taste beverage having an alcohol concentration of 5.8% by volume or more. The method for producing the fermented beer-flavored beverage according to claim 1, in which hops are used as a raw material. The original wort extract concentration is 12% by mass or more,
The succinic acid concentration is 80 to 180 mg/L,
A fermented beer-flavored beverage having an α-eudesmol concentration of 1.5 ppb or more. The fermented beer-flavored beverage according to claim 7, having an alcohol concentration of 5.8% by volume or more.