WO2022070833A1 - Beer-flavored beverage - Google Patents
Beer-flavored beverage Download PDFInfo
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- WO2022070833A1 WO2022070833A1 PCT/JP2021/033261 JP2021033261W WO2022070833A1 WO 2022070833 A1 WO2022070833 A1 WO 2022070833A1 JP 2021033261 W JP2021033261 W JP 2021033261W WO 2022070833 A1 WO2022070833 A1 WO 2022070833A1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Definitions
- the present invention relates to beer-taste beverages, and particularly to low-malt beer-taste beverages.
- a beer-taste beverage is a beverage with a flavor reminiscent of beer, regardless of the presence or absence of a fermentation process.
- Malt is used as the main raw material in beer-taste beverages.
- malt By using malt, a beer-taste beverage rich in umami and sweetness derived from malt is produced.
- beer-taste beverages with low malt usage have been developed against the background of various needs including low price orientation.
- attempts have been made to reproduce the flavor of beer and improve the flavor of the beer-taste beverage itself.
- Proline is one of the components contained in malt.
- Patent Document 1 describes that by increasing the concentration of proline in a beer-taste beverage with a reduced amount of malt used, umami and sweetness, which are elements constituting the richness, are improved.
- Patent Document 2 and Patent Document 3 describe 3-methyl-2-buten-1-thiol as a flavor improving substance for beer-taste beverages.
- 3-Methyl-2-butene-1-thiol is used in Patent Document 2 to impart a fermented feeling to a non-fermented beer-taste beverage.
- 3-methyl-2-butene-1-thiol and dimethyl sulfide are used to impart a richness to a beer-taste beverage having a low malt ratio.
- Non-Patent Document 1 First, the description will be excerpted, and then the description will be given. Page 391, lines 15-13 from bottom, summary "Using GC-MS technology, several compounds with bread-like aroma properties and very low flavor thresholds in light and dark malts. I identified it for the first time. "
- FIG. 11 shows a gas chromatogram of "overheated” beer showing a typical bread-like bad aroma. It is observed that some chromatogram moieties with functional properties are produced that show a retention time almost comparable to that of the characterized proline derivative.
- FIG. 1 shows a gas chromatogram of “overheated” beer, which is FIG. 11 of Non-Patent Document 1, showing a typical bread-like bad aroma.
- the conditions for heat sterilization here are 0.5 to 20 hours at 80 ° C. (page 393, lines 19 to 18 from the bottom). When heated at such a high temperature for a long time, the beer is thermally deteriorated.
- Non-Patent Document 1 in short, (1) a compound having a bread-like aroma such as popcorn is produced when malt is heated, and (2) the above-mentioned aroma deteriorates due to a heat load. It is described that the "off-flavour" felt in the malted beer, that is, the off-flavor, and (3) the analysis result of the off-flavour is shown in the gas chromatogram of FIG.
- FIG. 11 of Non-Patent Document 1 shows 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,5 as off-flavor analysis results. 6-Tetrahydropyridine and the like are shown.
- Proline is mainly derived from malt, and when the concentration of proline is low, the richness of beer-taste beverages tends to be low.
- 3-Methyl-2-buten-1-thiol contributes to the richness and fermented feeling of beer-taste beverages. Many of these effects are due to the return aroma provided by 3-methyl-2-butene-1-thiol.
- Return incense is the incense that goes out from the mouth to the nose.
- scent that enters directly from the nose is called the top scent.
- the return scent and the top scent can be distinguished as sensuality.
- 3-methyl-2-butene-1-thiol exhibits off-flavour (sunlight odor) as a top scent. Due to this top aroma, there is an upper limit to the amount of 3-methyl-2-butene-1-thiol that can be contained in the beer taste while maintaining the flavor balance.
- the odor of sunlight is particularly problematic in light-colored beers such as Pilsner type, and contributes to impairing lightness.
- An object of the present invention is to provide a beer-taste beverage having an excellent flavor balance, a fortified richness, and a low amount of malt used.
- the present invention relates to 3-methyl-2-butene-1-thiol and 2-acetyl-3,4,5,6-tetrahydropyridine and their tautomers 2-acetyl-1,4,5,6.
- -A beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of tetrahydropyridine.
- the concentration of the 3-methyl-2-butene-1-thiol is 2.0 ng / l or more, and the concentration is 2.0 ng / l or more.
- a beer-taste beverage having a concentration of the 2-acetyltetrahydropyridine compound of 5.0 ⁇ g / l or more is provided.
- it contains proline and the ratio of the concentration ( ⁇ g / l) of the 2-acetyltetrahydropyridine compound to the concentration of proline (mg / l) exceeds 0.02.
- the concentration of the proline is 400 mg / l or less.
- it is a fermented beer-taste beverage produced through an alcoholic fermentation process using yeast.
- the malt ratio is 50 to 100% by weight, and the raw wort extract concentration is 1 to 10% by weight.
- the malt ratio is 1 to 50% by weight, and the raw wort extract concentration is 10 to 20% by weight.
- the malt ratio is 1 to 50% by weight, and the raw wort extract concentration is 1 to 10% by weight.
- the 3-methyl-2-butene-1-thiol is derived from the added fragrance.
- the 2-acetyl-3,4,5,6-tetrahydropyridine is derived from the added fragrance.
- the present invention relates to 3-methyl-2-butene-1-thiol, 2-acetyl-3,4,5,6-tetrahydropyridine and their tautovariates, 2-acetyl-1,4,5,5.
- the beer-taste beverage contains proline and is adjusted so that the ratio of the concentration ( ⁇ g / l) of the 2-acetyltetrahydropyridine compound to the concentration of proline (mg / l) exceeds 0.02. Including the process.
- a beer-taste beverage having an excellent flavor balance, enhanced richness, and a low amount of malt used is provided.
- FIG. 11 of Non-Patent Document 1 is a gas chromatogram of "overheated" beer showing a typical bread-like bad aroma.
- 3-Methyl-2-butene-1-thiol contained in the beer-taste beverage of the present invention is a volatile substance having a thiol group, and is contained in a trace amount in hops and the like. Further, it is known that the amount increases or decreases in the manufacturing process of beer-taste beverages such as boiling. Even a small amount of 3-methyl-2-butene-1-thiol reacts with radicals generated from the allyl side chain of isohumulone, which is a bitter taste component in beer, by irradiation with ultraviolet rays having a wavelength of 350 to 550 nm, and is exposed to sunlight. Produces an odor called odor. However, by containing 3-methyl-2-butene-1-thiol, richness is imparted to beer-taste beverages with a low amount of malt used.
- the above-mentioned 3-methyl-2-butene-1-thiol may be hereinafter referred to as "MBT".
- MBT contained in the beer-taste beverage of the present invention is isolated or extracted from a natural product, chemically synthesized by a food chemistry-acceptable method, derived from a raw material containing MBT, a manufacturing process.
- any of those derived from a raw material containing a precursor to be converted into MBT those commercially available as a fragrance, and those containing MBT as a fragrance may be used.
- the concentration of MBT is 2.0 ng / l or more.
- concentration of MBT is preferably 2.0 to 20.0 ng / l, more preferably 3.0 to 5.0 ng / l.
- concentration of MBT is too high, the sulfur-like top scent is conspicuous and the flavor balance becomes poor.
- the 2-acetyl-3,4,5,6-tetrahydropyridine contained in the beer-taste beverage of the present invention has 2-acetyl-1,4,5,6-tetrahydropyridine as a tautomer. Therefore, when 2-acetyl-3,4,5,6-tetrahydropyridine is added to a beer-taste beverage, the beer-taste beverage generally contains 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-3,4,5,6-tetrahydropyridine. Both contain acetyl-1,4,5,6-tetrahydropyridine. Their abundance ratio is determined depending on the surrounding pH environment and the like.
- ATHP 2-acetyltetrahydropyridine compound
- ATHP is a compound produced when malt is heated in the process of producing a fermented beer-taste beverage.
- the presence of ATHP suppresses the sulfur-like top aroma of beer-taste beverages and enhances the richness.
- the ATHP contained in the beer-taste beverage of the present invention may be an addition of ATHP commercially available as a flavoring agent.
- the concentration of ATHP is 5.0 ⁇ g / l or more. If the concentration of ATHP is less than 5.0 ⁇ g / l, the sulfur-like top aroma derived from MBT may not be sufficiently suppressed.
- the concentration of ATHP is preferably 5.0 to 50 ⁇ g / l, more preferably 6.0 to 20 ⁇ g / l, and even more preferably 7.0 to 10 ⁇ g / l. Further, if the concentration of ATHP is too high, the astringency becomes conspicuous and the flavor balance becomes poor. In particular, when the concentration exceeds 1 ppm, a heated bread-like off-flavor is obtained as described in Non-Patent Document 1.
- Proline is an amino acid that constitutes a protein. Most of the proline contained in the beer-taste beverage of the present invention is derived from malt.
- the concentration of proline is 500 mg / l or more.
- the beer-taste beverage of the present invention is a beer-taste beverage having a low concentration of proline. Alternatively, it is a beer-taste beverage of 100 mg / l or less.
- the ratio of the ATHP concentration [ ⁇ g / l] to the proline concentration [mg / l] is preferably larger than 0.02.
- the ratio is preferably 0.025 or more, more preferably 0.03 or more, still more preferably 0.04 or more.
- the ratio is preferably 1.5 or less. When the ratio exceeds 1.5, the off-flavour of ATHP becomes conspicuous, and the flavor balance tends to deteriorate.
- the ratio is preferably 1.0 or less, more preferably 0.8 or less, still more preferably 0.5 or less.
- the beer-taste beverage of the present invention may be a beer-taste beverage produced through a fermentation step or a beer-taste beverage produced without a fermentation step.
- the beer-taste beverage of the present invention preferably uses a low amount of malt.
- the combinations of [malt ratio (% by weight) and raw wort extract concentration (% by weight)] are [50 to 100, 1 to 10] and [1 to 50, respectively]. 10 to 20] or [1 to 50, 1 to 10] beer-taste beverages.
- the malt ratio is the ratio of the weight of malt to the weight of the starchy raw material
- the concentration of raw wort extract is derived from wort and sugars, proteins, amino acids, vitamins, minerals, malt and hops contained therein.
- the concentration of the extracted extract which indicates the ratio to the total wort.
- the concentration of raw wort extract can be adjusted by adding water after the filtration step of the beer-taste beverage.
- beer-taste beverage of the present invention include sparkling liquor, low-alcohol sparkling beverage, liqueur and the like. More specific examples of beer-taste beverages include beer-taste beverages produced without a fermentation process, fermented beer-taste beverages having a low malt ratio, fermented beer-taste beverages having a low concentration of raw wort extract, and the like.
- the beer-taste beverage of the present invention is produced by a production process including the following fermentation process and a production process not including the fermentation process.
- ⁇ Manufacturing method of fermented beer taste beverage Prepare crushed malt as a raw material.
- auxiliary raw materials starchy materials such as rice and cornstarch, proteins or protein decomposition products, and the like are prepared.
- the raw material and auxiliary raw material are mixed, warm water is added, and the mixture is heated to saccharify the malt.
- the resulting wort is filtered and additives are added. At this time, the concentration of the raw wort extract was adjusted by adding water.
- the wort is boiled in a boiling kettle. After boiling, the wort is transferred to a settling tank (called a whirlpool or the like) to remove deposits such as hop meal.
- the precipitate After removing the precipitate, it is cooled to an appropriate fermentation temperature by a heat exchanger (plate cooler). After cooling, the wort is inoculated with yeast and fermented with alcohol, and filtered to obtain a fermented beer-taste beverage. MBT and / or ATHP may be added as flavors to the obtained fermented beer-taste beverage to adjust the concentration of each component.
- a starchy raw material such as malt is saccharified to obtain a sugar solution.
- a mixed solution is obtained by mixing a sugar solution with auxiliary raw materials such as sweeteners, flavors, grain extracts, dietary fiber, bitterness agents, pigments, hops, and alcohol if necessary.
- the order in which each raw material is mixed with the sugar solution is not particularly limited.
- a non-fermented beer-taste beverage is obtained by adding carbon dioxide gas to the formulation.
- Carbon dioxide gas can be added by a conventional method.
- the compounding solution obtained in the compounding step and the carbonated water may be mixed, and carbon dioxide gas may be directly added to the compounding solution obtained in the compounding step to dissolve the mixture.
- MBT and / or ATHP may be added as flavors to the obtained non-fermented beer-taste beverage to adjust the concentration of each component.
- the concentration of MBT can be adjusted, for example, by controlling the type or amount of hops used, or the time and temperature in the manufacturing process such as boiling or fermentation.
- the concentration of MBT may be adjusted, for example, by adding MBT itself to the intermediate or final product.
- the concentration of ATHP can be adjusted by, for example, increasing or decreasing the amount of malt used, increasing or decreasing the temperature or time for heating the malt, or the like.
- the concentration of ATHP may be adjusted, for example, by adding ATHP itself to the intermediate or final product.
- the concentration of proline may be adjusted, for example, by adjusting the malt ratio and / or the concentration of the raw wort extract.
- Example 1 In Example 1, the effects of MBT and ATHP on beer-taste beverages having a low malt ratio were investigated.
- ⁇ Reference example 1> [Manufacturing of beer-taste beverages] A crushed malt was prepared as a raw material.
- starchy materials such as rice and cornstarch, proteins or protein decomposition products, and the like were prepared.
- the raw material and the auxiliary raw material were mixed to prepare a starchy raw material having a malt ratio of 100%.
- Warm water was added to the starchy raw material and heated to saccharify the malt.
- the resulting wort was filtered and additives were added. At this time, the concentration of the raw wort extract was adjusted to 12% by weight by adjusting the water content. Then, the wort was boiled in a boiling kettle.
- the wort was transferred to a settling tank (called a whirlpool or the like) to remove precipitates such as hop meal. After removing the precipitate, it was cooled to an appropriate fermentation temperature by a heat exchanger (plate cooler). After cooling, the wort was inoculated with yeast and fermented. After fermentation, filtration was performed to obtain a fermented malt beer-taste beverage.
- a whirlpool or the like
- MBT concentration of MBT was determined by Kishimoto et al. (Kishimoto, T. et al., Odorants comprising hop aroma of beer: hop-derived odorants increased in the beer hopped with aged hops, Proceedings of the 31st E BC Congress, Venice 2007). Used and measured.
- the column was washed with 5 mL of 1% formic acid water, eluted with 5 mL of 2% ammonia-methanol, the eluate was diluted 2-fold with distilled water, and then analyzed by LC / MS / MS.
- LC / MS / MS (5500QTRAP manufactured by AB-SCIEX) was used, and the column was separated using ACQUITY UPLC BEH C18 1.7 ⁇ m, 2.1 ⁇ 100 mm (waters).
- the mobile phase conditions are liquid A: 10 mM ammonium hydrogencarbonate, liquid B: acetonitrile, (B%, t): (10%, 1 min), (50%, 6 min), ATHP transition is 126 ⁇ 84 (collision). Energy: 23V) was analyzed.
- the quantification was performed using a calibration curve prepared by adding a standard product.
- Examples 1-1 and 1-2 By adding ATHP to the beer-taste beverage of Comparative Example 1-2, the ATHP concentration was increased to 5 ⁇ g / l and 10 ⁇ g / l, respectively.
- Examples 1-3 and 1-4> By adding ATHP to the beer-taste beverage of Comparative Example 1-3, the ATHP concentration was increased to 5 ⁇ g / l and 10 ⁇ g / l, respectively.
- Examples 1-5 and 1-6> By adding ATHP to the beer-taste beverage of Comparative Example 1-4, the ATHP concentration was increased to 5 ⁇ g / l and 10 ⁇ g / l, respectively.
- a sensory evaluation of the manufactured beer-taste beverage was performed by a professional evaluator.
- the evaluation items were the top aroma (sunlight odor) and richness of the beverage.
- Three professional beer evaluators tasted each beer-taste beverage and scored it based on the following evaluation criteria. The average value of the sensory scores of the three evaluators was used as the score. In addition, the flavor balance was marked as " ⁇ " when the score was 3 or more in the two items.
- the evaluation results are shown in Table 1.
- the effect of ATHP suppresses the top aroma (sunlight odor) when the concentration of ATHP is 5.0 ⁇ g / l or more, especially 10.0 ⁇ g / l or more, in a beer-taste beverage having a low malt ratio. It is understood that the richness is enhanced and the flavor balance is excellent.
- Example 2 In Example 2, the effects of MBT and ATHP on beer-taste beverages having a low concentration of raw wort extract were investigated.
- Examples 2-1 and 2-2> By adding ATHP to the beer-taste beverage of Comparative Example 2-2, the ATHP concentration was increased to 5 ⁇ g / l and 10 ⁇ g / l, respectively.
- Examples 2-3 and 2-4> By adding ATHP to the beer-taste beverage of Comparative Example 2-3, the ATHP concentration was increased to 5 ⁇ g / l and 10 ⁇ g / l, respectively.
- Examples 2-5 and 2-6> By adding ATHP to the beer-taste beverage of Comparative Example 2-4, the ATHP concentration was increased to 5 ⁇ g / l and 10 ⁇ g / l, respectively.
- the top aroma (sunlight odor) is achieved when the concentration of ATHP is 5.0 ⁇ g / l or more, especially 10.0 ⁇ g / l or more. ) Is suppressed, the richness is enhanced, and it is understood that the flavor balance is excellent.
- Example 3 In Example 3, the effects of MBT and ATHP on beer-taste beverages having a low malt ratio and a low concentration of proline were investigated.
- Examples 3-1 and 3-2> By adding ATHP to the beer-taste beverage of Comparative Example 3-2, the ATHP concentration was increased to 5 ⁇ g / l and 10 ⁇ g / l, respectively.
- Examples 3-3 and 3-4> By adding ATHP to the beer-taste beverage of Comparative Example 3-3, the ATHP concentration was increased to 5 ⁇ g / l and 10 ⁇ g / l, respectively.
- Examples 3-5 and 3-6> By adding ATHP to the beer-taste beverage of Comparative Example 3-4, the ATHP concentration was increased to 5 ⁇ g / l and 10 ⁇ g / l, respectively.
- the top aroma when the ATHP concentration is 5.0 ⁇ g / l or more, especially 10.0 ⁇ g / l or more. It is understood that the odor) is suppressed, the richness is enhanced, and the flavor balance is excellent.
- Example 4 In Example 4, the effects of MBT and ATHP on beer-taste beverages having a low malt ratio and raw wort extract concentration were investigated.
- Examples 4-1 and 4-2> By adding ATHP to the beer-taste beverage of Comparative Example 4-2, the ATHP concentration was increased to 5 ⁇ g / l and 10 ⁇ g / l, respectively.
- Examples 4-3 and 4-4> By adding ATHP to the beer-taste beverage of Comparative Example 4-3, the ATHP concentration was increased to 5 ⁇ g / l and 10 ⁇ g / l, respectively.
- Examples 4-5 and 4-6 By adding ATHP to the beer-taste beverage of Comparative Example 4-4, the ATHP concentration was increased to 5 ⁇ g / l and 10 ⁇ g / l, respectively.
- the top aroma is achieved when the ATHP concentration is 5.0 ⁇ g / l or more, especially 10.0 ⁇ g / l or more. It is understood that (sunlight odor) is suppressed, richness is enhanced, and the flavor balance is excellent.
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Abstract
The present invention addresses the problem of providing a beer-flavored beverage which has an excellent flavor balance and in which richness is enhanced and the usage quantity of malt is low. A means for solving this problem is a beer-flavored beverage which contains 3-methyl-2-butene-1-thiol and at least one type of 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine, which is a tautomer thereof. The concentration of 3-methyl-2-butene-1-thiol is 2.0 ng/l or more. The concentration of the 2-acetyltetrahydropyridine compound is 5.0 μg/l or more.
Description
本発明はビールテイスト飲料に関し、特に低麦芽のビールテイスト飲料に関する。
The present invention relates to beer-taste beverages, and particularly to low-malt beer-taste beverages.
ビールテイスト飲料は、発酵工程の有無に関わらず、ビールを想起させる香味を有する飲料である。ビールテイスト飲料には、主原料として麦芽が用いられる。麦芽を使用することにより、麦芽由来の旨味や甘みが豊かなビールテイスト飲料が製造される。
A beer-taste beverage is a beverage with a flavor reminiscent of beer, regardless of the presence or absence of a fermentation process. Malt is used as the main raw material in beer-taste beverages. By using malt, a beer-taste beverage rich in umami and sweetness derived from malt is produced.
近年、低価格指向を含む多様なニーズを背景に、麦芽使用量が低く抑えられたビールテイスト飲料が開発されている。該ビールテイスト飲料の開発において、ビールの香味の再現及び該ビールテイスト飲料自体の香味を改善する試みがなされている。
In recent years, beer-taste beverages with low malt usage have been developed against the background of various needs including low price orientation. In the development of the beer-taste beverage, attempts have been made to reproduce the flavor of beer and improve the flavor of the beer-taste beverage itself.
麦芽に含まれる成分の１つとしてプロリンが挙げられる。特許文献１には、麦芽使用量を減らしたビールテイスト飲料のプロリンの濃度を高めることで、コクを構成する要素である、旨味及び甘みが向上することが記載されている。
Proline is one of the components contained in malt. Patent Document 1 describes that by increasing the concentration of proline in a beer-taste beverage with a reduced amount of malt used, umami and sweetness, which are elements constituting the richness, are improved.
ビールテイスト飲料の香味改善物質として、特許文献２及び特許文献３には、３－メチル－２－ブテン－１－チオールが記載されている。３－メチル－２－ブテン－１－チオールは、特許文献２では、非発酵ビールテイスト飲料に発酵感を付与するために使用されている。また、特許文献３では、３－メチル－２－ブテン－１－チオール及びジメチルスルフィドを用いて、麦芽比率が低いビールテイスト飲料に飲み応え（コク）が付与されている。
Patent Document 2 and Patent Document 3 describe 3-methyl-2-buten-1-thiol as a flavor improving substance for beer-taste beverages. 3-Methyl-2-butene-1-thiol is used in Patent Document 2 to impart a fermented feeling to a non-fermented beer-taste beverage. Further, in Patent Document 3, 3-methyl-2-butene-1-thiol and dimethyl sulfide are used to impart a richness to a beer-taste beverage having a low malt ratio.
非特許文献１に関しては、まず、記載を抜粋し、その後、説明する。
第３９１頁、下から第１５～１３行、要約
「ＧＣ－ＭＳの技術を使用して、淡色麦芽及び濃色麦芽中のパンのような芳香特性及び非常に低い風味閾値をする数種類の化合物を初めて同定した。」。 Regarding Non-Patent Document 1, first, the description will be excerpted, and then the description will be given.
Page 391, lines 15-13 from bottom, summary "Using GC-MS technology, several compounds with bread-like aroma properties and very low flavor thresholds in light and dark malts. I identified it for the first time. "
第３９１頁、下から第１５～１３行、要約
「ＧＣ－ＭＳの技術を使用して、淡色麦芽及び濃色麦芽中のパンのような芳香特性及び非常に低い風味閾値をする数種類の化合物を初めて同定した。」。 Regarding Non-Patent Document 1, first, the description will be excerpted, and then the description will be given.
Page 391, lines 15-13 from bottom, summary "Using GC-MS technology, several compounds with bread-like aroma properties and very low flavor thresholds in light and dark malts. I identified it for the first time. "
第３９３頁、第６～１７行、序文
「麦芽を焙燥するか又は麦汁を煮沸する場合、・・・[中略]・・・今までにまだ知られていない焙煎したような、ポップコーンのような、パンのような芳香を有する化合物が生じる。パンのような芳香特性を有する香気物質は、ビールにとって中心的な重要性がある。この香気物質は麦芽中の芳香の主成分であるが、この香気物質は、加熱殺菌された、高温環境で貯蔵した及び劣化したビールにおける悪い芳香の原因となることがある。」 Page 393, lines 6-17, preface "When roasting malt or boiling wort ... [Omitted] ... Popcorn like roasted, unknown until now Bread-like aroma compounds such as. Bread-like aroma properties are of central importance to beer. This aroma substance is the main component of the aroma in malt. However, this aroma substance can cause a bad aroma in heat-sterilized, hot environment-stored and degraded beer. "
「麦芽を焙燥するか又は麦汁を煮沸する場合、・・・[中略]・・・今までにまだ知られていない焙煎したような、ポップコーンのような、パンのような芳香を有する化合物が生じる。パンのような芳香特性を有する香気物質は、ビールにとって中心的な重要性がある。この香気物質は麦芽中の芳香の主成分であるが、この香気物質は、加熱殺菌された、高温環境で貯蔵した及び劣化したビールにおける悪い芳香の原因となることがある。」 Page 393, lines 6-17, preface "When roasting malt or boiling wort ... [Omitted] ... Popcorn like roasted, unknown until now Bread-like aroma compounds such as. Bread-like aroma properties are of central importance to beer. This aroma substance is the main component of the aroma in malt. However, this aroma substance can cause a bad aroma in heat-sterilized, hot environment-stored and degraded beer. "
第４０１頁、第１２～２４行、ビール中のパンのような芳香成分の特性決定
「パンのような悪い芳香成分は、特に、ビールに熱負荷をかけるか又はビールを不適切に輸送しかつ貯蔵した場合に検出される。高すぎる温度及び長すぎる作用時間での加熱殺菌の場合に、特に際立った「オフフレーバー」の印象が感じられる。図１１は、典型的なパンのような悪い芳香を示す「過剰加熱殺菌された」ビールのガスクロマトグラムを示す。特性決定されたプロリン誘導体とほとんど同等の保持時間を示す、官能特性を有するいくつかのクロマトグラム部分が生じることが認められる。分取ＧＣ、キャピラリー－ＧＣ－ＮＳＤ及びキャピラリー－ＧＣ－ＭＳを用いて、４種の２－アセチルテトラヒドロピリジンを示準成分として特性決定することができた。」 P. 401, pp. 12-24, characterization of aroma components such as bread in beer "Bread-like aroma components in particular put a heat load on the beer or improperly transport the beer. Detected when stored. A particularly pronounced "off-flavour" impression is felt in the case of heat sterilization at too high a temperature and too long a duration of action. FIG. 11 shows a gas chromatogram of "overheated" beer showing a typical bread-like bad aroma. It is observed that some chromatogram moieties with functional properties are produced that show a retention time almost comparable to that of the characterized proline derivative. Using preparative GC, capillary-GC-NSD and capillary-GC-MS, it was possible to characterize four types of 2-acetyltetrahydropyridines as index components. "
「パンのような悪い芳香成分は、特に、ビールに熱負荷をかけるか又はビールを不適切に輸送しかつ貯蔵した場合に検出される。高すぎる温度及び長すぎる作用時間での加熱殺菌の場合に、特に際立った「オフフレーバー」の印象が感じられる。図１１は、典型的なパンのような悪い芳香を示す「過剰加熱殺菌された」ビールのガスクロマトグラムを示す。特性決定されたプロリン誘導体とほとんど同等の保持時間を示す、官能特性を有するいくつかのクロマトグラム部分が生じることが認められる。分取ＧＣ、キャピラリー－ＧＣ－ＮＳＤ及びキャピラリー－ＧＣ－ＭＳを用いて、４種の２－アセチルテトラヒドロピリジンを示準成分として特性決定することができた。」 P. 401, pp. 12-24, characterization of aroma components such as bread in beer "Bread-like aroma components in particular put a heat load on the beer or improperly transport the beer. Detected when stored. A particularly pronounced "off-flavour" impression is felt in the case of heat sterilization at too high a temperature and too long a duration of action. FIG. 11 shows a gas chromatogram of "overheated" beer showing a typical bread-like bad aroma. It is observed that some chromatogram moieties with functional properties are produced that show a retention time almost comparable to that of the characterized proline derivative. Using preparative GC, capillary-GC-NSD and capillary-GC-MS, it was possible to characterize four types of 2-acetyltetrahydropyridines as index components. "
図１に、非特許文献１の図１１である、典型的なパンのような悪い芳香を示す「過剰加熱殺菌された」ビールのガスクロマトグラムを示す。尚、ここでいう加熱殺菌の条件は、８０℃で０．５～２０時間である（第３９３頁、下から第１９～１８行）。このように高温で長時間加熱した場合、ビールは熱劣化する。
FIG. 1 shows a gas chromatogram of “overheated” beer, which is FIG. 11 of Non-Patent Document 1, showing a typical bread-like bad aroma. The conditions for heat sterilization here are 0.5 to 20 hours at 80 ° C. (page 393, lines 19 to 18 from the bottom). When heated at such a high temperature for a long time, the beer is thermally deteriorated.
非特許文献１には、要するに、（１）麦芽を加熱した場合に、ポップコーンのような、パンのような芳香を有する化合物が生じること、（２）上記芳香は、熱負荷をかけたために劣化したビールに感じられる「オフフレーバー」、即ち、異臭であること、及び（３）上記オフフレーバーの分析結果を図１１のガスクロマトグラムに示すこと、が記載されている。
In Non-Patent Document 1, in short, (1) a compound having a bread-like aroma such as popcorn is produced when malt is heated, and (2) the above-mentioned aroma deteriorates due to a heat load. It is described that the "off-flavour" felt in the malted beer, that is, the off-flavor, and (3) the analysis result of the off-flavour is shown in the gas chromatogram of FIG.
ここに図１として示すが、非特許文献１の図１１には、オフフレーバーの分析結果として、２－アセチル－３，４，５，６－テトラヒドロピリジン及び２－アセチル－１，４，５，６－テトラヒドロピリジン等が示されている。
Although shown here as FIG. 1, FIG. 11 of Non-Patent Document 1 shows 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,5 as off-flavor analysis results. 6-Tetrahydropyridine and the like are shown.
プロリンは、主として麦芽に由来し、プロリンの濃度が低いと、ビールテイスト飲料のコクが少ない傾向にある。
Proline is mainly derived from malt, and when the concentration of proline is low, the richness of beer-taste beverages tends to be low.
３－メチル－２－ブテン－１－チオールは、ビールテイスト飲料のコクや発酵感に寄与する。これらの効果の多くは、３－メチル－２－ブテン－１－チオールが提供する戻り香に起因する。
3-Methyl-2-buten-1-thiol contributes to the richness and fermented feeling of beer-taste beverages. Many of these effects are due to the return aroma provided by 3-methyl-2-butene-1-thiol.
戻り香とは、口中から鼻に抜ける香気である。これに対し、鼻から直接入る香気はトップ香と呼ばれる。戻り香とトップ香とは、官能として区別することができる。
Return incense is the incense that goes out from the mouth to the nose. On the other hand, the scent that enters directly from the nose is called the top scent. The return scent and the top scent can be distinguished as sensuality.
一方、３－メチル－２－ブテン－１－チオールは、トップ香として、オフフレーバー（日光臭）を呈する。かかるトップ香のため、香味バランスを保ったままビールテイストが含有できる３－メチル－２－ブテン－１－チオールの量には、上限がある。日光臭は、ピルスナータイプ等の淡色のビールにおいて、特に問題となりやすく、軽快さを損なう一因となる。
On the other hand, 3-methyl-2-butene-1-thiol exhibits off-flavour (sunlight odor) as a top scent. Due to this top aroma, there is an upper limit to the amount of 3-methyl-2-butene-1-thiol that can be contained in the beer taste while maintaining the flavor balance. The odor of sunlight is particularly problematic in light-colored beers such as Pilsner type, and contributes to impairing lightness.
本発明の目的は、香味バランスに優れ、コクが強化された、麦芽使用量が低いビールテイスト飲料を提供することにある。
An object of the present invention is to provide a beer-taste beverage having an excellent flavor balance, a fortified richness, and a low amount of malt used.
本発明は、３－メチル－２－ブテン－１－チオール、及び２－アセチル－３，４，５，６－テトラヒドロピリジン及びその互変異性体である２－アセチル－１，４，５，６－テトラヒドロピリジンから成る群から選択される少なくとも一種の２－アセチルテトラヒドロピリジン化合物を含むビールテイスト飲料であって、
該３－メチル－２－ブテン－１－チオールの濃度が２．０ｎｇ／ｌ以上であり、
該２－アセチルテトラヒドロピリジン化合物の濃度が５．０μｇ／ｌ以上である、ビールテイスト飲料を提供する。 The present invention relates to 3-methyl-2-butene-1-thiol and 2-acetyl-3,4,5,6-tetrahydropyridine and their tautomers 2-acetyl-1,4,5,6. -A beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of tetrahydropyridine.
The concentration of the 3-methyl-2-butene-1-thiol is 2.0 ng / l or more, and the concentration is 2.0 ng / l or more.
A beer-taste beverage having a concentration of the 2-acetyltetrahydropyridine compound of 5.0 μg / l or more is provided.
該３－メチル－２－ブテン－１－チオールの濃度が２．０ｎｇ／ｌ以上であり、
該２－アセチルテトラヒドロピリジン化合物の濃度が５．０μｇ／ｌ以上である、ビールテイスト飲料を提供する。 The present invention relates to 3-methyl-2-butene-1-thiol and 2-acetyl-3,4,5,6-tetrahydropyridine and their tautomers 2-acetyl-1,4,5,6. -A beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of tetrahydropyridine.
The concentration of the 3-methyl-2-butene-1-thiol is 2.0 ng / l or more, and the concentration is 2.0 ng / l or more.
A beer-taste beverage having a concentration of the 2-acetyltetrahydropyridine compound of 5.0 μg / l or more is provided.
ある一形態においては、プロリンを含有し、プロリンの濃度（ｍｇ／ｌ）に対する２－アセチルテトラヒドロピリジン化合物の濃度（μｇ／ｌ）の比率が０．０２を超えるものである。
In one form, it contains proline and the ratio of the concentration (μg / l) of the 2-acetyltetrahydropyridine compound to the concentration of proline (mg / l) exceeds 0.02.
ある一形態においては、上記プロリンの濃度が４００ｍｇ／ｌ以下である。
In one form, the concentration of the proline is 400 mg / l or less.
ある一形態においては、酵母によるアルコール発酵工程を経て製造された発酵ビールテイスト飲料である。
In one form, it is a fermented beer-taste beverage produced through an alcoholic fermentation process using yeast.
ある一形態においては、麦芽比率が５０～１００重量％であり、原麦汁エキス濃度が１～１０重量％である。
In one form, the malt ratio is 50 to 100% by weight, and the raw wort extract concentration is 1 to 10% by weight.
ある一形態においては、麦芽比率が１～５０重量％であり、原麦汁エキス濃度が１０～２０重量％である。
In one form, the malt ratio is 1 to 50% by weight, and the raw wort extract concentration is 10 to 20% by weight.
ある一形態においては、麦芽比率が１～５０重量％であり、原麦汁エキス濃度が１～１０重量％である。
In one form, the malt ratio is 1 to 50% by weight, and the raw wort extract concentration is 1 to 10% by weight.
ある一形態においては、上記３－メチル－２－ブテン－１－チオールは、添加された香料に由来するものである。
In one form, the 3-methyl-2-butene-1-thiol is derived from the added fragrance.
ある一形態においては、上記２‐アセチル‐３，４，５，６‐テトラヒドロピリジンは、添加された香料に由来するものである。
In one form, the 2-acetyl-3,4,5,6-tetrahydropyridine is derived from the added fragrance.
また、本発明は、３－メチル－２－ブテン－１－チオール、２－アセチル－３，４，５，６－テトラヒドロピリジン及びその互変異性体である２－アセチル－１，４，５，６－テトラヒドロピリジンから成る群から選択される少なくとも一種の２－アセチルテトラヒドロピリジン化合物を含むビールテイスト飲料の製造方法であって、
該３－メチル－２－ブテン－１－チオールの濃度を２．０ｎｇ／ｌ以上に調節する工程、及び該２－アセチルテトラヒドロピリジン化合物の濃度を５．０μｇ／ｌ以上に調節する工程を包含する、ビールテイスト飲料の製造方法を提供する。 Further, the present invention relates to 3-methyl-2-butene-1-thiol, 2-acetyl-3,4,5,6-tetrahydropyridine and their tautovariates, 2-acetyl-1,4,5,5. A method for producing a beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 6-tetrahydropyridine.
It includes a step of adjusting the concentration of the 3-methyl-2-butene-1-thiol to 2.0 ng / l or more, and a step of adjusting the concentration of the 2-acetyltetrahydropyridine compound to 5.0 μg / l or more. , Provide a method for producing a beer-taste beverage.
該３－メチル－２－ブテン－１－チオールの濃度を２．０ｎｇ／ｌ以上に調節する工程、及び該２－アセチルテトラヒドロピリジン化合物の濃度を５．０μｇ／ｌ以上に調節する工程を包含する、ビールテイスト飲料の製造方法を提供する。 Further, the present invention relates to 3-methyl-2-butene-1-thiol, 2-acetyl-3,4,5,6-tetrahydropyridine and their tautovariates, 2-acetyl-1,4,5,5. A method for producing a beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 6-tetrahydropyridine.
It includes a step of adjusting the concentration of the 3-methyl-2-butene-1-thiol to 2.0 ng / l or more, and a step of adjusting the concentration of the 2-acetyltetrahydropyridine compound to 5.0 μg / l or more. , Provide a method for producing a beer-taste beverage.
ある一形態においては、上記ビールテイスト飲料がプロリンを含有し、プロリンの濃度（ｍｇ／ｌ）に対する２－アセチルテトラヒドロピリジン化合物の濃度（μｇ／ｌ）の比率が０．０２を超えるように調節する工程を包含する。
In one embodiment, the beer-taste beverage contains proline and is adjusted so that the ratio of the concentration (μg / l) of the 2-acetyltetrahydropyridine compound to the concentration of proline (mg / l) exceeds 0.02. Including the process.
本発明によれば、香味バランスに優れ、コクが強化された、麦芽使用量が低いビールテイスト飲料が提供される。
According to the present invention, a beer-taste beverage having an excellent flavor balance, enhanced richness, and a low amount of malt used is provided.
以下、本発明について詳細に説明する。
Hereinafter, the present invention will be described in detail.
＜３－メチル－２－ブテン－１－チオール＞
本発明のビールテイスト飲料に含まれる３－メチル－２－ブテン－１－チオールは、チオール基を有する揮発性物質であり、ホップなどに微量に含まれる。また、煮沸などのビールテイスト飲料の製造工程において、増減することが知られている。３－メチル－２－ブテン－１－チオールは、微量であっても、波長３５０～５５０ｎｍの紫外線の照射により、ビール中の苦味成分であるイソフムロンのアリル側鎖から生じたラジカルと反応し、日光臭と称される臭いを生成する。しかしながら、３－メチル－２－ブテン－１－チオールを含有させることで、麦芽使用量の低いビールテイスト飲料に対してコクが付与される。 <3-Methyl-2-butene-1-thiol>
3-Methyl-2-butene-1-thiol contained in the beer-taste beverage of the present invention is a volatile substance having a thiol group, and is contained in a trace amount in hops and the like. Further, it is known that the amount increases or decreases in the manufacturing process of beer-taste beverages such as boiling. Even a small amount of 3-methyl-2-butene-1-thiol reacts with radicals generated from the allyl side chain of isohumulone, which is a bitter taste component in beer, by irradiation with ultraviolet rays having a wavelength of 350 to 550 nm, and is exposed to sunlight. Produces an odor called odor. However, by containing 3-methyl-2-butene-1-thiol, richness is imparted to beer-taste beverages with a low amount of malt used.
本発明のビールテイスト飲料に含まれる３－メチル－２－ブテン－１－チオールは、チオール基を有する揮発性物質であり、ホップなどに微量に含まれる。また、煮沸などのビールテイスト飲料の製造工程において、増減することが知られている。３－メチル－２－ブテン－１－チオールは、微量であっても、波長３５０～５５０ｎｍの紫外線の照射により、ビール中の苦味成分であるイソフムロンのアリル側鎖から生じたラジカルと反応し、日光臭と称される臭いを生成する。しかしながら、３－メチル－２－ブテン－１－チオールを含有させることで、麦芽使用量の低いビールテイスト飲料に対してコクが付与される。 <3-Methyl-2-butene-1-thiol>
3-Methyl-2-butene-1-thiol contained in the beer-taste beverage of the present invention is a volatile substance having a thiol group, and is contained in a trace amount in hops and the like. Further, it is known that the amount increases or decreases in the manufacturing process of beer-taste beverages such as boiling. Even a small amount of 3-methyl-2-butene-1-thiol reacts with radicals generated from the allyl side chain of isohumulone, which is a bitter taste component in beer, by irradiation with ultraviolet rays having a wavelength of 350 to 550 nm, and is exposed to sunlight. Produces an odor called odor. However, by containing 3-methyl-2-butene-1-thiol, richness is imparted to beer-taste beverages with a low amount of malt used.
本明細書では、上記３－メチル－２－ブテン－１－チオールを、以下「ＭＢＴ」と記載することがある。本発明のビールテイスト飲料に含まれるＭＢＴは、天然物から単離又は抽出されたもの、食品化学的に許容される手法によって化学合成されたもの、ＭＢＴを含有する原料に由来するもの、製造工程において、ＭＢＴに変換される前駆体を含有する原料に由来するもの、香料として市販されているもの、香料としてＭＢＴを含むもの、のいずれであってもよい。
In the present specification, the above-mentioned 3-methyl-2-butene-1-thiol may be hereinafter referred to as "MBT". The MBT contained in the beer-taste beverage of the present invention is isolated or extracted from a natural product, chemically synthesized by a food chemistry-acceptable method, derived from a raw material containing MBT, a manufacturing process. In the above, any of those derived from a raw material containing a precursor to be converted into MBT, those commercially available as a fragrance, and those containing MBT as a fragrance may be used.
本発明のビールテイスト飲料において、ＭＢＴの濃度は２．０ｎｇ／ｌ以上である。ＭＢＴの濃度が２．０ｎｇ／ｌ未満であると、ビールテイスト飲料のコクを感じ難くなる。ＭＢＴの濃度は、好ましくは２．０～２０．０ｎｇ／ｌ、より好ましくは３．０～５．０ｎｇ／ｌである。また、ＭＢＴの濃度が高すぎると硫黄様のトップ香が目立ち香味バランスが悪くなる。
In the beer-taste beverage of the present invention, the concentration of MBT is 2.0 ng / l or more. When the concentration of MBT is less than 2.0 ng / l, it becomes difficult to feel the richness of beer-taste beverages. The concentration of MBT is preferably 2.0 to 20.0 ng / l, more preferably 3.0 to 5.0 ng / l. In addition, if the concentration of MBT is too high, the sulfur-like top scent is conspicuous and the flavor balance becomes poor.
＜２－アセチルテトラヒドロピリジン化合物＞
本発明のビールテイスト飲料に含まれる２－アセチル－３，４，５，６－テトラヒドロピリジンは、互変異性体として２－アセチル－１，４，５，６－テトラヒドロピリジンを有する。したがって、２－アセチル－３，４，５，６－テトラヒドロピリジンをビールテイスト飲料に添加した場合、ビールテイスト飲料には、一般に、２－アセチル－３，４，５，６－テトラヒドロピリジン及び２－アセチル－１，４，５，６－テトラヒドロピリジンが両方とも含有される。それらの存在比率は、周囲のｐＨ環境等に依存して決定される。 <2-Acetyltetrahydropyridine compound>
The 2-acetyl-3,4,5,6-tetrahydropyridine contained in the beer-taste beverage of the present invention has 2-acetyl-1,4,5,6-tetrahydropyridine as a tautomer. Therefore, when 2-acetyl-3,4,5,6-tetrahydropyridine is added to a beer-taste beverage, the beer-taste beverage generally contains 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-3,4,5,6-tetrahydropyridine. Both contain acetyl-1,4,5,6-tetrahydropyridine. Their abundance ratio is determined depending on the surrounding pH environment and the like.
本発明のビールテイスト飲料に含まれる２－アセチル－３，４，５，６－テトラヒドロピリジンは、互変異性体として２－アセチル－１，４，５，６－テトラヒドロピリジンを有する。したがって、２－アセチル－３，４，５，６－テトラヒドロピリジンをビールテイスト飲料に添加した場合、ビールテイスト飲料には、一般に、２－アセチル－３，４，５，６－テトラヒドロピリジン及び２－アセチル－１，４，５，６－テトラヒドロピリジンが両方とも含有される。それらの存在比率は、周囲のｐＨ環境等に依存して決定される。 <2-Acetyltetrahydropyridine compound>
The 2-acetyl-3,4,5,6-tetrahydropyridine contained in the beer-taste beverage of the present invention has 2-acetyl-1,4,5,6-tetrahydropyridine as a tautomer. Therefore, when 2-acetyl-3,4,5,6-tetrahydropyridine is added to a beer-taste beverage, the beer-taste beverage generally contains 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-3,4,5,6-tetrahydropyridine. Both contain acetyl-1,4,5,6-tetrahydropyridine. Their abundance ratio is determined depending on the surrounding pH environment and the like.
本明細書では、上記２－アセチルテトラヒドロピリジン化合物を、以下「ＡＴＨＰ」と記載することがある。ＡＴＨＰは、上述の通り、発酵ビールテイスト飲料を製造する過程で麦芽を加熱する場合に生成する化合物である。ＡＴＨＰが存在することで、ビールテイスト飲料の硫黄様のトップ香が抑制され、コクが強化される。本発明のビールテイスト飲料に含まれるＡＴＨＰは、香料として市販されているＡＴＨＰを添加したものであってもよい。
In the present specification, the above-mentioned 2-acetyltetrahydropyridine compound may be hereinafter referred to as "ATHP". As described above, ATHP is a compound produced when malt is heated in the process of producing a fermented beer-taste beverage. The presence of ATHP suppresses the sulfur-like top aroma of beer-taste beverages and enhances the richness. The ATHP contained in the beer-taste beverage of the present invention may be an addition of ATHP commercially available as a flavoring agent.
本発明のビールテイスト飲料において、ＡＴＨＰの濃度は５．０μｇ／ｌ以上である。ＡＴＨＰの濃度が５．０μｇ／ｌ未満であると、ＭＢＴ由来の硫黄様のトップ香を十分に抑制できないことがある。ＡＴＨＰの濃度は、好ましくは５．０～５０μｇ／ｌ、より好ましくは６．０～２０μｇ／ｌ、更に好ましくは７．０～１０μｇ／ｌである。また、ＡＴＨＰの濃度が高すぎると渋味が目立ち香味バランスが悪くなる。特にその濃度が１ｐｐｍを超えると、非特許文献１にある通り、加熱したパン様のオフフレーバーとなる。
In the beer-taste beverage of the present invention, the concentration of ATHP is 5.0 μg / l or more. If the concentration of ATHP is less than 5.0 μg / l, the sulfur-like top aroma derived from MBT may not be sufficiently suppressed. The concentration of ATHP is preferably 5.0 to 50 μg / l, more preferably 6.0 to 20 μg / l, and even more preferably 7.0 to 10 μg / l. Further, if the concentration of ATHP is too high, the astringency becomes conspicuous and the flavor balance becomes poor. In particular, when the concentration exceeds 1 ppm, a heated bread-like off-flavor is obtained as described in Non-Patent Document 1.
＜プロリン＞
プロリンとは、タンパク質を構成するアミノ酸である。本発明のビールテイスト飲料に含まれるプロリンは、多くが麦芽に由来するものである。 <Proline>
Proline is an amino acid that constitutes a protein. Most of the proline contained in the beer-taste beverage of the present invention is derived from malt.
プロリンとは、タンパク質を構成するアミノ酸である。本発明のビールテイスト飲料に含まれるプロリンは、多くが麦芽に由来するものである。 <Proline>
Proline is an amino acid that constitutes a protein. Most of the proline contained in the beer-taste beverage of the present invention is derived from malt.
通常のビールテイスト飲料において、プロリンの濃度は、５００ｍｇ／ｌ以上である。本発明のビールテイスト飲料は、プロリンの濃度が低いビールテイスト飲料であり、例えば、プロリンの濃度が４００ｍｇ／ｌ以下、３００ｍｇ／ｌ以下、２５０ｍｇ／ｌ以下、２００ｍｇ／ｌ以下、１５０ｍｇ／ｌ以下、又は１００ｍｇ／ｌ以下のビールテイスト飲料である。
In a normal beer-taste beverage, the concentration of proline is 500 mg / l or more. The beer-taste beverage of the present invention is a beer-taste beverage having a low concentration of proline. Alternatively, it is a beer-taste beverage of 100 mg / l or less.
本発明のビールテイスト飲料において、プロリンの濃度［ｍｇ／ｌ］に対するＡＴＨＰの濃度［μｇ／ｌ］の比率は、好ましくは、０．０２より大きい。該比率が０．０２以下であると、麦芽比率又は原麦汁エキス濃度の低いビールテイスト飲料においては、コクが弱い又はトップ香を十分に抑制できないため、香味バランスが悪くなりやすい。該比率は、好ましくは０．０２５以上、より好ましくは０．０３以上、さらに好ましくは０．０４以上である。また、該比率は、好ましくは、１．５以下である。該比率が１．５を超えると、ＡＴＨＰのオフフレーバーが目立ち、香味バランスが悪くなりやすい。該比率は、好ましくは１．０以下、より好ましくは０．８以下、さらに好ましくは０．５以下である。
In the beer-taste beverage of the present invention, the ratio of the ATHP concentration [μg / l] to the proline concentration [mg / l] is preferably larger than 0.02. When the ratio is 0.02 or less, in a beer-taste beverage having a low malt ratio or a low wort extract concentration, the richness is weak or the top aroma cannot be sufficiently suppressed, so that the flavor balance tends to deteriorate. The ratio is preferably 0.025 or more, more preferably 0.03 or more, still more preferably 0.04 or more. The ratio is preferably 1.5 or less. When the ratio exceeds 1.5, the off-flavour of ATHP becomes conspicuous, and the flavor balance tends to deteriorate. The ratio is preferably 1.0 or less, more preferably 0.8 or less, still more preferably 0.5 or less.
＜ビールテイスト飲料＞
本発明のビールテイスト飲料は、発酵工程を経て製造されたビールテイスト飲料であっても、発酵工程を経ずに製造されたビールテイスト飲料であってもよい。本発明のビールテイスト飲料は、好ましくは、麦芽使用量が低いものである。麦芽使用量が低いビールテイスト飲料の例には、［麦芽比率（重量％）、原麦汁エキス濃度（重量％）］の組み合わせが、それぞれ［５０～１００、１～１０］、［１～５０、１０～２０］、又は［１～５０、１～１０］であるビールテイスト飲料が挙げられる。ここで、麦芽比率とは、デンプン質原料の重量に対する麦芽の重量の比率であり、原麦汁エキス濃度とは、麦汁やそれに含まれる糖分、タンパク質、アミノ酸、ビタミン、ミネラル、麦芽とホップから抽出されたエキス濃度のことで、麦汁全体に対する割合を示すものである。また、原麦汁エキス濃度は、ビールテイスト飲料の濾過工程の後に、水を加えることで調整することができる。 <Beer-taste beverage>
The beer-taste beverage of the present invention may be a beer-taste beverage produced through a fermentation step or a beer-taste beverage produced without a fermentation step. The beer-taste beverage of the present invention preferably uses a low amount of malt. In the example of beer-taste beverages with a low amount of malt used, the combinations of [malt ratio (% by weight) and raw wort extract concentration (% by weight)] are [50 to 100, 1 to 10] and [1 to 50, respectively]. 10 to 20] or [1 to 50, 1 to 10] beer-taste beverages. Here, the malt ratio is the ratio of the weight of malt to the weight of the starchy raw material, and the concentration of raw wort extract is derived from wort and sugars, proteins, amino acids, vitamins, minerals, malt and hops contained therein. The concentration of the extracted extract, which indicates the ratio to the total wort. In addition, the concentration of raw wort extract can be adjusted by adding water after the filtration step of the beer-taste beverage.
本発明のビールテイスト飲料は、発酵工程を経て製造されたビールテイスト飲料であっても、発酵工程を経ずに製造されたビールテイスト飲料であってもよい。本発明のビールテイスト飲料は、好ましくは、麦芽使用量が低いものである。麦芽使用量が低いビールテイスト飲料の例には、［麦芽比率（重量％）、原麦汁エキス濃度（重量％）］の組み合わせが、それぞれ［５０～１００、１～１０］、［１～５０、１０～２０］、又は［１～５０、１～１０］であるビールテイスト飲料が挙げられる。ここで、麦芽比率とは、デンプン質原料の重量に対する麦芽の重量の比率であり、原麦汁エキス濃度とは、麦汁やそれに含まれる糖分、タンパク質、アミノ酸、ビタミン、ミネラル、麦芽とホップから抽出されたエキス濃度のことで、麦汁全体に対する割合を示すものである。また、原麦汁エキス濃度は、ビールテイスト飲料の濾過工程の後に、水を加えることで調整することができる。 <Beer-taste beverage>
The beer-taste beverage of the present invention may be a beer-taste beverage produced through a fermentation step or a beer-taste beverage produced without a fermentation step. The beer-taste beverage of the present invention preferably uses a low amount of malt. In the example of beer-taste beverages with a low amount of malt used, the combinations of [malt ratio (% by weight) and raw wort extract concentration (% by weight)] are [50 to 100, 1 to 10] and [1 to 50, respectively]. 10 to 20] or [1 to 50, 1 to 10] beer-taste beverages. Here, the malt ratio is the ratio of the weight of malt to the weight of the starchy raw material, and the concentration of raw wort extract is derived from wort and sugars, proteins, amino acids, vitamins, minerals, malt and hops contained therein. The concentration of the extracted extract, which indicates the ratio to the total wort. In addition, the concentration of raw wort extract can be adjusted by adding water after the filtration step of the beer-taste beverage.
本発明のビールテイスト飲料の具体例には、発泡酒、ローアルコール発泡性飲料、リキュール等が挙げられる。より具体的なビールテイスト飲料の例としては、発酵工程を経ず製造されたビールテイスト飲料、麦芽比率の低い発酵ビールテイスト飲料、原麦汁エキス濃度の低い発酵ビールテイスト飲料などが挙げられる。
Specific examples of the beer-taste beverage of the present invention include sparkling liquor, low-alcohol sparkling beverage, liqueur and the like. More specific examples of beer-taste beverages include beer-taste beverages produced without a fermentation process, fermented beer-taste beverages having a low malt ratio, fermented beer-taste beverages having a low concentration of raw wort extract, and the like.
＜製造方法＞
本発明のビールテイスト飲料は、以下の発酵工程を含む製造工程及び発酵工程を含まない製造工程によって製造される。 <Manufacturing method>
The beer-taste beverage of the present invention is produced by a production process including the following fermentation process and a production process not including the fermentation process.
本発明のビールテイスト飲料は、以下の発酵工程を含む製造工程及び発酵工程を含まない製造工程によって製造される。 <Manufacturing method>
The beer-taste beverage of the present invention is produced by a production process including the following fermentation process and a production process not including the fermentation process.
＜発酵ビールテイスト飲料の製造方法＞
原料として麦芽の粉砕物を用意する。また、副原料として、米、コーンスターチ等のデンプン質材料、たんぱく質又はたんぱく質分解物、等を用意する。原料と副原料とを混合し、温水を加え、加温し、麦芽を糖化させる。得られた麦汁を濾過し、添加物を添加する。このとき、原麦汁エキスの濃度を加水調整した。次いで、煮沸釜において麦汁を煮沸する。煮沸後、麦汁を沈殿槽（ワールプール等と呼ばれる）に移送し、ホップ粕等の沈殿物を除去する。沈殿物の除去後、熱交換器（プレートクーラー）により、適切な発酵温度にまで冷却する。冷却後、麦汁に酵母を接種してアルコール発酵させ、濾過を行い、発酵ビールテイスト飲料を得る。得られた発酵ビールテイスト飲料に対し、香料としてＭＢＴ及び／又ＡＴＨＰをそれぞれ添加し、各成分の濃度を調整してもよい <Manufacturing method of fermented beer taste beverage>
Prepare crushed malt as a raw material. In addition, as auxiliary raw materials, starchy materials such as rice and cornstarch, proteins or protein decomposition products, and the like are prepared. The raw material and auxiliary raw material are mixed, warm water is added, and the mixture is heated to saccharify the malt. The resulting wort is filtered and additives are added. At this time, the concentration of the raw wort extract was adjusted by adding water. Next, the wort is boiled in a boiling kettle. After boiling, the wort is transferred to a settling tank (called a whirlpool or the like) to remove deposits such as hop meal. After removing the precipitate, it is cooled to an appropriate fermentation temperature by a heat exchanger (plate cooler). After cooling, the wort is inoculated with yeast and fermented with alcohol, and filtered to obtain a fermented beer-taste beverage. MBT and / or ATHP may be added as flavors to the obtained fermented beer-taste beverage to adjust the concentration of each component.
原料として麦芽の粉砕物を用意する。また、副原料として、米、コーンスターチ等のデンプン質材料、たんぱく質又はたんぱく質分解物、等を用意する。原料と副原料とを混合し、温水を加え、加温し、麦芽を糖化させる。得られた麦汁を濾過し、添加物を添加する。このとき、原麦汁エキスの濃度を加水調整した。次いで、煮沸釜において麦汁を煮沸する。煮沸後、麦汁を沈殿槽（ワールプール等と呼ばれる）に移送し、ホップ粕等の沈殿物を除去する。沈殿物の除去後、熱交換器（プレートクーラー）により、適切な発酵温度にまで冷却する。冷却後、麦汁に酵母を接種してアルコール発酵させ、濾過を行い、発酵ビールテイスト飲料を得る。得られた発酵ビールテイスト飲料に対し、香料としてＭＢＴ及び／又ＡＴＨＰをそれぞれ添加し、各成分の濃度を調整してもよい <Manufacturing method of fermented beer taste beverage>
Prepare crushed malt as a raw material. In addition, as auxiliary raw materials, starchy materials such as rice and cornstarch, proteins or protein decomposition products, and the like are prepared. The raw material and auxiliary raw material are mixed, warm water is added, and the mixture is heated to saccharify the malt. The resulting wort is filtered and additives are added. At this time, the concentration of the raw wort extract was adjusted by adding water. Next, the wort is boiled in a boiling kettle. After boiling, the wort is transferred to a settling tank (called a whirlpool or the like) to remove deposits such as hop meal. After removing the precipitate, it is cooled to an appropriate fermentation temperature by a heat exchanger (plate cooler). After cooling, the wort is inoculated with yeast and fermented with alcohol, and filtered to obtain a fermented beer-taste beverage. MBT and / or ATHP may be added as flavors to the obtained fermented beer-taste beverage to adjust the concentration of each component.
＜非発酵ビールテイスト飲料の製造方法＞
麦芽等のデンプン質原料を糖化して糖溶液を得る。糖溶液と、甘味料、香料、穀物エキス、食物繊維、苦味料、色素、ホップ等の副原料、及び要すればアルコールとを混合して調合液を得る。糖溶液に、各原料を混合する順番は特に限定されるものではない。次いで、調合液に炭酸ガスを添加することで非発酵ビールテイスト飲料を得る。炭酸ガスの添加は、常法により行うことができる。例えば、調合工程により得られた調合液、及び炭酸水を混合してよく、調合工程により得られた調合液に炭酸ガスを直接加えて溶け込ませてもよい。得られた非発酵ビールテイスト飲料に対し、香料としてＭＢＴ及び／又ＡＴＨＰをそれぞれ添加し、各成分の濃度を調整してもよい。 <Manufacturing method of non-fermented beer taste beverage>
A starchy raw material such as malt is saccharified to obtain a sugar solution. A mixed solution is obtained by mixing a sugar solution with auxiliary raw materials such as sweeteners, flavors, grain extracts, dietary fiber, bitterness agents, pigments, hops, and alcohol if necessary. The order in which each raw material is mixed with the sugar solution is not particularly limited. Next, a non-fermented beer-taste beverage is obtained by adding carbon dioxide gas to the formulation. Carbon dioxide gas can be added by a conventional method. For example, the compounding solution obtained in the compounding step and the carbonated water may be mixed, and carbon dioxide gas may be directly added to the compounding solution obtained in the compounding step to dissolve the mixture. MBT and / or ATHP may be added as flavors to the obtained non-fermented beer-taste beverage to adjust the concentration of each component.
麦芽等のデンプン質原料を糖化して糖溶液を得る。糖溶液と、甘味料、香料、穀物エキス、食物繊維、苦味料、色素、ホップ等の副原料、及び要すればアルコールとを混合して調合液を得る。糖溶液に、各原料を混合する順番は特に限定されるものではない。次いで、調合液に炭酸ガスを添加することで非発酵ビールテイスト飲料を得る。炭酸ガスの添加は、常法により行うことができる。例えば、調合工程により得られた調合液、及び炭酸水を混合してよく、調合工程により得られた調合液に炭酸ガスを直接加えて溶け込ませてもよい。得られた非発酵ビールテイスト飲料に対し、香料としてＭＢＴ及び／又ＡＴＨＰをそれぞれ添加し、各成分の濃度を調整してもよい。 <Manufacturing method of non-fermented beer taste beverage>
A starchy raw material such as malt is saccharified to obtain a sugar solution. A mixed solution is obtained by mixing a sugar solution with auxiliary raw materials such as sweeteners, flavors, grain extracts, dietary fiber, bitterness agents, pigments, hops, and alcohol if necessary. The order in which each raw material is mixed with the sugar solution is not particularly limited. Next, a non-fermented beer-taste beverage is obtained by adding carbon dioxide gas to the formulation. Carbon dioxide gas can be added by a conventional method. For example, the compounding solution obtained in the compounding step and the carbonated water may be mixed, and carbon dioxide gas may be directly added to the compounding solution obtained in the compounding step to dissolve the mixture. MBT and / or ATHP may be added as flavors to the obtained non-fermented beer-taste beverage to adjust the concentration of each component.
ＭＢＴの濃度は、例えば、用いるホップの種類又は量、もしくは、煮沸又は発酵などの製造工程において、その時間及び温度などを制御することで調節することができる。ＭＢＴの濃度は、例えば、中間製造物又は最終製造物にＭＢＴそのものを添加することで調節してもよい。
The concentration of MBT can be adjusted, for example, by controlling the type or amount of hops used, or the time and temperature in the manufacturing process such as boiling or fermentation. The concentration of MBT may be adjusted, for example, by adding MBT itself to the intermediate or final product.
ＡＴＨＰの濃度は、例えば、使用する麦芽の量を増減する、麦芽を加熱する温度又は時間を増減する等の方法で調節することができる。ＡＴＨＰの濃度は、例えば、中間製造物又は最終製造物にＡＴＨＰそのものを添加することで調節してもよい。
The concentration of ATHP can be adjusted by, for example, increasing or decreasing the amount of malt used, increasing or decreasing the temperature or time for heating the malt, or the like. The concentration of ATHP may be adjusted, for example, by adding ATHP itself to the intermediate or final product.
プロリンの濃度は、例えば、麦芽比率及び／又は原麦汁エキスの濃度を調整することで調節してもよい。
The concentration of proline may be adjusted, for example, by adjusting the malt ratio and / or the concentration of the raw wort extract.
以下の実施例によって本発明を更に具体的に説明するが、本発明はこれらに限定されない。
The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.
＜実施例１＞
実施例１では、麦芽比率が低いビールテイスト飲料における、ＭＢＴ及びＡＴＨＰの効果を調べた。 <Example 1>
In Example 1, the effects of MBT and ATHP on beer-taste beverages having a low malt ratio were investigated.
実施例１では、麦芽比率が低いビールテイスト飲料における、ＭＢＴ及びＡＴＨＰの効果を調べた。 <Example 1>
In Example 1, the effects of MBT and ATHP on beer-taste beverages having a low malt ratio were investigated.
＜参考例１＞
［ビールテイスト飲料の製造］
原料として麦芽の粉砕物を用意した。また、副原料として、米、コーンスターチ等のデンプン質材料、たんぱく質又はたんぱく質分解物、等を用意した。原料と副原料とを混合し、麦芽比率１００％のデンプン質原料を調製した。デンプン質原料に温水を加えて、加温し、麦芽を糖化させた。得られた麦汁を濾過し、添加物を添加した。このとき、加水調整により、原麦汁エキスの濃度を１２重量％にした。次いで、煮沸釜において麦汁を煮沸した。煮沸後、麦汁を沈殿槽（ワールプール等と呼ばれる）に移送し、ホップ粕等の沈殿物を除去した。沈殿物の除去後、熱交換器（プレートクーラー）により、適切な発酵温度にまで冷却した。冷却後、麦汁に酵母を接種して発酵させた。発酵後、濾過を行い、発酵麦芽ビールテイスト飲料を得た。 <Reference example 1>
[Manufacturing of beer-taste beverages]
A crushed malt was prepared as a raw material. In addition, as auxiliary raw materials, starchy materials such as rice and cornstarch, proteins or protein decomposition products, and the like were prepared. The raw material and the auxiliary raw material were mixed to prepare a starchy raw material having a malt ratio of 100%. Warm water was added to the starchy raw material and heated to saccharify the malt. The resulting wort was filtered and additives were added. At this time, the concentration of the raw wort extract was adjusted to 12% by weight by adjusting the water content. Then, the wort was boiled in a boiling kettle. After boiling, the wort was transferred to a settling tank (called a whirlpool or the like) to remove precipitates such as hop meal. After removing the precipitate, it was cooled to an appropriate fermentation temperature by a heat exchanger (plate cooler). After cooling, the wort was inoculated with yeast and fermented. After fermentation, filtration was performed to obtain a fermented malt beer-taste beverage.
［ビールテイスト飲料の製造］
原料として麦芽の粉砕物を用意した。また、副原料として、米、コーンスターチ等のデンプン質材料、たんぱく質又はたんぱく質分解物、等を用意した。原料と副原料とを混合し、麦芽比率１００％のデンプン質原料を調製した。デンプン質原料に温水を加えて、加温し、麦芽を糖化させた。得られた麦汁を濾過し、添加物を添加した。このとき、加水調整により、原麦汁エキスの濃度を１２重量％にした。次いで、煮沸釜において麦汁を煮沸した。煮沸後、麦汁を沈殿槽（ワールプール等と呼ばれる）に移送し、ホップ粕等の沈殿物を除去した。沈殿物の除去後、熱交換器（プレートクーラー）により、適切な発酵温度にまで冷却した。冷却後、麦汁に酵母を接種して発酵させた。発酵後、濾過を行い、発酵麦芽ビールテイスト飲料を得た。 <Reference example 1>
[Manufacturing of beer-taste beverages]
A crushed malt was prepared as a raw material. In addition, as auxiliary raw materials, starchy materials such as rice and cornstarch, proteins or protein decomposition products, and the like were prepared. The raw material and the auxiliary raw material were mixed to prepare a starchy raw material having a malt ratio of 100%. Warm water was added to the starchy raw material and heated to saccharify the malt. The resulting wort was filtered and additives were added. At this time, the concentration of the raw wort extract was adjusted to 12% by weight by adjusting the water content. Then, the wort was boiled in a boiling kettle. After boiling, the wort was transferred to a settling tank (called a whirlpool or the like) to remove precipitates such as hop meal. After removing the precipitate, it was cooled to an appropriate fermentation temperature by a heat exchanger (plate cooler). After cooling, the wort was inoculated with yeast and fermented. After fermentation, filtration was performed to obtain a fermented malt beer-taste beverage.
得られた発酵ビールテイスト飲料のスペックとして、ＭＢＴ、ＡＴＨＰ及びプロリンの分析を行って、濃度を決定した。分析方法を以下に示す。分析結果は表１に示す。
As the specifications of the obtained fermented beer-taste beverage, MBT, ATHP and proline were analyzed to determine the concentration. The analysis method is shown below. The analysis results are shown in Table 1.
［ＭＢＴの分析］
ＭＢＴの濃度は、岸本らの方法（Kishimoto, T. et al., Odorants comprising hop aroma of beer: hop-derived odorants increased in the beer hopped with aged hops, Proceedings of the 31st E BC Congress, Venice 2007）を使用して測定した。 [Analysis of MBT]
The concentration of MBT was determined by Kishimoto et al. (Kishimoto, T. et al., Odorants comprising hop aroma of beer: hop-derived odorants increased in the beer hopped with aged hops, Proceedings of the 31st E BC Congress, Venice 2007). Used and measured.
ＭＢＴの濃度は、岸本らの方法（Kishimoto, T. et al., Odorants comprising hop aroma of beer: hop-derived odorants increased in the beer hopped with aged hops, Proceedings of the 31st E BC Congress, Venice 2007）を使用して測定した。 [Analysis of MBT]
The concentration of MBT was determined by Kishimoto et al. (Kishimoto, T. et al., Odorants comprising hop aroma of beer: hop-derived odorants increased in the beer hopped with aged hops, Proceedings of the 31st E BC Congress, Venice 2007). Used and measured.
［ＡＴＨＰの分析］
２０ｇのビールテイスト飲料に５０μＬの内部標準溶液（４μｇ／ｍＬのＡＴＨＰ安定同位体）及び、２００μＬのギ酸及び１０ｍＬの蒸留水を加え、ＯＡＳＩＳ ＭＣＸ ５００ｍｇ／６ｍｌ（Ｗａｔｅｒｓ）へ負荷した。 [Analysis of ATHP]
To 20 g of beer-taste beverage, 50 μL of an internal standard solution (4 μg / mL ATHP stable isotope), 200 μL of formic acid and 10 mL of distilled water were added and loaded onto OASIS MCX 500 mg / 6 ml (Waters).
２０ｇのビールテイスト飲料に５０μＬの内部標準溶液（４μｇ／ｍＬのＡＴＨＰ安定同位体）及び、２００μＬのギ酸及び１０ｍＬの蒸留水を加え、ＯＡＳＩＳ ＭＣＸ ５００ｍｇ／６ｍｌ（Ｗａｔｅｒｓ）へ負荷した。 [Analysis of ATHP]
To 20 g of beer-taste beverage, 50 μL of an internal standard solution (4 μg / mL ATHP stable isotope), 200 μL of formic acid and 10 mL of distilled water were added and loaded onto OASIS MCX 500 mg / 6 ml (Waters).
５ｍＬの１％ギ酸水で、カラムを洗浄後、５ｍＬの２％アンモニア－メタノールで溶出し、溶出液を蒸留水で２倍希釈したのち、ＬＣ／ＭＳ／ＭＳにて分析した。
The column was washed with 5 mL of 1% formic acid water, eluted with 5 mL of 2% ammonia-methanol, the eluate was diluted 2-fold with distilled water, and then analyzed by LC / MS / MS.
ＬＣ／ＭＳ／ＭＳ（ＡＢ－ＳＣＩＥＸ社製５５００ＱＴＲＡＰ）を使用し、カラムはＡＣＱＵＩＴＹ ＵＰＬＣ ＢＥＨ Ｃ１８ １．７μｍ、２．１×１００mm（ｗａｔｅｒｓ）を用いて分離した。移動相条件はＡ液：１０ｍＭ 炭酸水素アンモニウム、Ｂ液：アセトニトリルにて、（Ｂ％，ｔ）：（１０％、１ｍｉｎ）、（５０％、６ｍｉｎ）、ＡＴＨＰのトラジションは１２６→８４（コリジョンエナジー：２３Ｖ）として分析した。定量は、標準品を添加して作成した検量線を使用して行った。
LC / MS / MS (5500QTRAP manufactured by AB-SCIEX) was used, and the column was separated using ACQUITY UPLC BEH C18 1.7 μm, 2.1 × 100 mm (waters). The mobile phase conditions are liquid A: 10 mM ammonium hydrogencarbonate, liquid B: acetonitrile, (B%, t): (10%, 1 min), (50%, 6 min), ATHP transition is 126 → 84 (collision). Energy: 23V) was analyzed. The quantification was performed using a calibration curve prepared by adding a standard product.
［プロリンの分析］
ビールテイスト飲料中のプロリンは、（米国）ウォーターズ社製ＡｃｑｕｉｔｙＵＰＬＣ分析装置を用いて、アキュタグウルトラ（ＡｃｃＱ－ＴａｇＵｌｔｒａ）ラベル化法により測定した。検量線は、アミノ酸混合標準液Ｈ型（和光純薬社製）を用いて作成した。 [Analysis of proline]
Proline in beer-taste beverages was measured by the AccQ-TagUltra labeling method using an AcquityUPLC analyzer manufactured by Waters, USA. The calibration curve was prepared using an amino acid mixed standard solution H type (manufactured by Wako Pure Chemical Industries, Ltd.).
ビールテイスト飲料中のプロリンは、（米国）ウォーターズ社製ＡｃｑｕｉｔｙＵＰＬＣ分析装置を用いて、アキュタグウルトラ（ＡｃｃＱ－ＴａｇＵｌｔｒａ）ラベル化法により測定した。検量線は、アミノ酸混合標準液Ｈ型（和光純薬社製）を用いて作成した。 [Analysis of proline]
Proline in beer-taste beverages was measured by the AccQ-TagUltra labeling method using an AcquityUPLC analyzer manufactured by Waters, USA. The calibration curve was prepared using an amino acid mixed standard solution H type (manufactured by Wako Pure Chemical Industries, Ltd.).
＜比較例１－１＞
デンプン質原料の麦芽比率を４５％に調節すること以外は参考例１と同様にして、ビールテイスト飲料を得、スペックの分析を行った。ＭＢＴ濃度は１ｎｇ／ｌ、ＡＴＨＰの濃度は１．５μｇ／ｌ、プロリンの濃度は２００ｍｇ／ｌであった。 <Comparative Example 1-1>
A beer-taste beverage was obtained and the specifications were analyzed in the same manner as in Reference Example 1 except that the malt ratio of the starchy raw material was adjusted to 45%. The MBT concentration was 1 ng / l, the ATHP concentration was 1.5 μg / l, and the proline concentration was 200 mg / l.
デンプン質原料の麦芽比率を４５％に調節すること以外は参考例１と同様にして、ビールテイスト飲料を得、スペックの分析を行った。ＭＢＴ濃度は１ｎｇ／ｌ、ＡＴＨＰの濃度は１．５μｇ／ｌ、プロリンの濃度は２００ｍｇ／ｌであった。 <Comparative Example 1-1>
A beer-taste beverage was obtained and the specifications were analyzed in the same manner as in Reference Example 1 except that the malt ratio of the starchy raw material was adjusted to 45%. The MBT concentration was 1 ng / l, the ATHP concentration was 1.5 μg / l, and the proline concentration was 200 mg / l.
＜比較例１－２、１－３及び１－４＞
比較例１－１のビールテイスト飲料にＭＢＴを添加することでＭＢＴ濃度を、それぞれ、２ｎｇ／ｌ、３ｎｇ／ｌ及び５ｎｇ／ｌに増加させた。 <Comparative Examples 1-2, 1-3 and 1-4>
By adding MBT to the beer-taste beverage of Comparative Example 1-1, the MBT concentration was increased to 2 ng / l, 3 ng / l and 5 ng / l, respectively.
比較例１－１のビールテイスト飲料にＭＢＴを添加することでＭＢＴ濃度を、それぞれ、２ｎｇ／ｌ、３ｎｇ／ｌ及び５ｎｇ／ｌに増加させた。 <Comparative Examples 1-2, 1-3 and 1-4>
By adding MBT to the beer-taste beverage of Comparative Example 1-1, the MBT concentration was increased to 2 ng / l, 3 ng / l and 5 ng / l, respectively.
＜実施例１－１及び１－２＞
比較例１－２のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 1-1 and 1-2>
By adding ATHP to the beer-taste beverage of Comparative Example 1-2, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
比較例１－２のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 1-1 and 1-2>
By adding ATHP to the beer-taste beverage of Comparative Example 1-2, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
＜実施例１－３及び１－４＞
比較例１－３のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 1-3 and 1-4>
By adding ATHP to the beer-taste beverage of Comparative Example 1-3, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
比較例１－３のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 1-3 and 1-4>
By adding ATHP to the beer-taste beverage of Comparative Example 1-3, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
＜実施例１－５及び１－６＞
比較例１－４のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 1-5 and 1-6>
By adding ATHP to the beer-taste beverage of Comparative Example 1-4, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
比較例１－４のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 1-5 and 1-6>
By adding ATHP to the beer-taste beverage of Comparative Example 1-4, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
次いで、専門評価者によって、製造したビールテイスト飲料の官能評価を行った。評価項目は、飲料のトップ香（日光臭）、コクとした。３名のビール類の専門評価者が各ビールテイスト飲料を試飲し、以下の評価基準に基づいて採点した。３名の評価者の官能評点の平均値を評点とした。また、香味バランスは２つの項目で評点が３以上のときに、「○」とした。評価結果を表１に示す。
Next, a sensory evaluation of the manufactured beer-taste beverage was performed by a professional evaluator. The evaluation items were the top aroma (sunlight odor) and richness of the beverage. Three professional beer evaluators tasted each beer-taste beverage and scored it based on the following evaluation criteria. The average value of the sensory scores of the three evaluators was used as the score. In addition, the flavor balance was marked as "○" when the score was 3 or more in the two items. The evaluation results are shown in Table 1.
＜評価基準：トップ香（日光臭）＞
評点
４： とても弱い
３： 弱い
２： 強い
１： とても強い <Evaluation criteria: Top scent (sunlight odor)>
Score 4: Very weak 3: Weak 2: Strong 1: Very strong
評点
４： とても弱い
３： 弱い
２： 強い
１： とても強い <Evaluation criteria: Top scent (sunlight odor)>
Score 4: Very weak 3: Weak 2: Strong 1: Very strong
＜評価基準：コク＞
評点
４： とても強い
３： 強い
２： 弱い
１： とても弱い <Evaluation criteria: Rich>
Score 4: Very strong 3: Strong 2: Weak 1: Very weak
評点
４： とても強い
３： 強い
２： 弱い
１： とても弱い <Evaluation criteria: Rich>
Score 4: Very strong 3: Strong 2: Weak 1: Very weak
表１の評価結果から、参考例１及び比較例１－１の比較により、麦芽比率が低いビールテイスト飲料において、コクが不足することが理解される。また、比較例どうしの比較により、ＭＢＴの濃度が高くなると、コクが付与されるものの、トップ香のために香味バランスが悪くなることが理解される。
From the evaluation results in Table 1, it is understood that the beer-taste beverage having a low malt ratio lacks richness by comparing Reference Example 1 and Comparative Example 1-1. Further, by comparing the comparative examples, it is understood that when the concentration of MBT is high, the richness is imparted, but the flavor balance is deteriorated due to the top aroma.
さらに、表１の評価結果から、ＡＴＨＰの効果により、麦芽比率が低いビールテイスト飲料において、ＡＴＨＰの濃度が５．０μｇ／ｌ以上、特に１０．０μｇ／ｌ以上でトップ香（日光臭）が抑制され、コクが増強され、香味バランスが優れることが理解される。
Furthermore, from the evaluation results in Table 1, the effect of ATHP suppresses the top aroma (sunlight odor) when the concentration of ATHP is 5.0 μg / l or more, especially 10.0 μg / l or more, in a beer-taste beverage having a low malt ratio. It is understood that the richness is enhanced and the flavor balance is excellent.
＜実施例２＞
実施例２では、原麦汁エキス濃度が低いビールテイスト飲料における、ＭＢＴ及びＡＴＨＰの効果を調べた。 <Example 2>
In Example 2, the effects of MBT and ATHP on beer-taste beverages having a low concentration of raw wort extract were investigated.
実施例２では、原麦汁エキス濃度が低いビールテイスト飲料における、ＭＢＴ及びＡＴＨＰの効果を調べた。 <Example 2>
In Example 2, the effects of MBT and ATHP on beer-taste beverages having a low concentration of raw wort extract were investigated.
＜比較例２－１＞
原麦汁エキス濃度を５％に調節すること以外は参考例１と同様にして、ビールテイスト飲料を得、スペックの分析を行った。ＭＢＴ濃度は１ｎｇ／ｌ、ＡＴＨＰの濃度は２μｇ／ｌ、プロリンの濃度は２００ｍｇ／ｌであった。 <Comparative Example 2-1>
A beer-taste beverage was obtained and the specifications were analyzed in the same manner as in Reference Example 1 except that the concentration of the raw wort extract was adjusted to 5%. The MBT concentration was 1 ng / l, the ATHP concentration was 2 μg / l, and the proline concentration was 200 mg / l.
原麦汁エキス濃度を５％に調節すること以外は参考例１と同様にして、ビールテイスト飲料を得、スペックの分析を行った。ＭＢＴ濃度は１ｎｇ／ｌ、ＡＴＨＰの濃度は２μｇ／ｌ、プロリンの濃度は２００ｍｇ／ｌであった。 <Comparative Example 2-1>
A beer-taste beverage was obtained and the specifications were analyzed in the same manner as in Reference Example 1 except that the concentration of the raw wort extract was adjusted to 5%. The MBT concentration was 1 ng / l, the ATHP concentration was 2 μg / l, and the proline concentration was 200 mg / l.
＜比較例２－２、２－３及び２－４＞
比較例２－１のビールテイスト飲料にＭＢＴを添加することでＭＢＴ濃度を、それぞれ、２ｎｇ／ｌ、３ｎｇ／ｌ及び５ｎｇ／ｌに増加させた。 <Comparative Examples 2-2, 2-3 and 2-4>
By adding MBT to the beer-taste beverage of Comparative Example 2-1 the MBT concentration was increased to 2 ng / l, 3 ng / l and 5 ng / l, respectively.
比較例２－１のビールテイスト飲料にＭＢＴを添加することでＭＢＴ濃度を、それぞれ、２ｎｇ／ｌ、３ｎｇ／ｌ及び５ｎｇ／ｌに増加させた。 <Comparative Examples 2-2, 2-3 and 2-4>
By adding MBT to the beer-taste beverage of Comparative Example 2-1 the MBT concentration was increased to 2 ng / l, 3 ng / l and 5 ng / l, respectively.
＜実施例２－１及び２－２＞
比較例２－２のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 2-1 and 2-2>
By adding ATHP to the beer-taste beverage of Comparative Example 2-2, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
比較例２－２のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 2-1 and 2-2>
By adding ATHP to the beer-taste beverage of Comparative Example 2-2, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
＜実施例２－３及び２－４＞
比較例２－３のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 2-3 and 2-4>
By adding ATHP to the beer-taste beverage of Comparative Example 2-3, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
比較例２－３のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 2-3 and 2-4>
By adding ATHP to the beer-taste beverage of Comparative Example 2-3, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
＜実施例２－５及び２－６＞
比較例２－４のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 2-5 and 2-6>
By adding ATHP to the beer-taste beverage of Comparative Example 2-4, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
比較例２－４のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 2-5 and 2-6>
By adding ATHP to the beer-taste beverage of Comparative Example 2-4, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
表１に示したビールテイスト飲料と同様にして、上記ビールテイスト飲料の官能評価を行った。評価結果を表２に示す。
The sensory evaluation of the above beer-taste beverage was performed in the same manner as the beer-taste beverage shown in Table 1. The evaluation results are shown in Table 2.
表２の評価結果から、参考例１及び比較例２－１の比較により、原麦汁エキス濃度が低いビールテイスト飲料において、コクが不足することが理解される。また、比較例どうしの比較により、ＭＢＴの濃度が高くなると、コクが付与されるものの、トップ香のために香味バランスが悪くなることが理解される。
From the evaluation results in Table 2, it is understood that the beer-taste beverage having a low concentration of raw wort extract lacks richness by comparing Reference Example 1 and Comparative Example 2-1. Further, by comparing the comparative examples, it is understood that when the concentration of MBT is high, the richness is imparted, but the flavor balance is deteriorated due to the top aroma.
さらに、表２の評価結果から、ＡＴＨＰの効果により、原麦汁エキス濃度が低いビールテイスト飲料において、ＡＴＨＰの濃度が５．０μｇ／ｌ以上、特に１０．０μｇ／ｌ以上でトップ香（日光臭）が抑制され、コクが増強され、香味バランスが優れることが理解される。
Furthermore, from the evaluation results in Table 2, due to the effect of ATHP, in beer-taste beverages with a low concentration of raw wort, the top aroma (sunlight odor) is achieved when the concentration of ATHP is 5.0 μg / l or more, especially 10.0 μg / l or more. ) Is suppressed, the richness is enhanced, and it is understood that the flavor balance is excellent.
＜実施例３＞
実施例３では、麦芽比率及びプロリンの濃度が低いビールテイスト飲料における、ＭＢＴ及びＡＴＨＰの効果を調べた。 <Example 3>
In Example 3, the effects of MBT and ATHP on beer-taste beverages having a low malt ratio and a low concentration of proline were investigated.
実施例３では、麦芽比率及びプロリンの濃度が低いビールテイスト飲料における、ＭＢＴ及びＡＴＨＰの効果を調べた。 <Example 3>
In Example 3, the effects of MBT and ATHP on beer-taste beverages having a low malt ratio and a low concentration of proline were investigated.
＜比較例３－１＞
デンプン質原料の麦芽比率を３０％に調節すること以外は参考例１と同様にして、ビールテイスト飲料を得、スペックの分析を行った。ＭＢＴ濃度は１ｎｇ／ｌ、ＡＴＨＰの濃度は１．５μｇ／ｌ、プロリンの濃度は１２０ｍｇ／ｌであった。 <Comparative Example 3-1>
A beer-taste beverage was obtained and the specifications were analyzed in the same manner as in Reference Example 1 except that the malt ratio of the starchy raw material was adjusted to 30%. The MBT concentration was 1 ng / l, the ATHP concentration was 1.5 μg / l, and the proline concentration was 120 mg / l.
デンプン質原料の麦芽比率を３０％に調節すること以外は参考例１と同様にして、ビールテイスト飲料を得、スペックの分析を行った。ＭＢＴ濃度は１ｎｇ／ｌ、ＡＴＨＰの濃度は１．５μｇ／ｌ、プロリンの濃度は１２０ｍｇ／ｌであった。 <Comparative Example 3-1>
A beer-taste beverage was obtained and the specifications were analyzed in the same manner as in Reference Example 1 except that the malt ratio of the starchy raw material was adjusted to 30%. The MBT concentration was 1 ng / l, the ATHP concentration was 1.5 μg / l, and the proline concentration was 120 mg / l.
＜比較例３－２、３－３及び３－４＞
比較例３－１のビールテイスト飲料にＭＢＴを添加することでＭＢＴ濃度を、それぞれ、２ｎｇ／ｌ、３ｎｇ／ｌ及び５ｎｇ／ｌに増加させた。 <Comparative Examples 3-2, 3-3 and 3-4>
By adding MBT to the beer-taste beverage of Comparative Example 3-1 the MBT concentration was increased to 2 ng / l, 3 ng / l and 5 ng / l, respectively.
比較例３－１のビールテイスト飲料にＭＢＴを添加することでＭＢＴ濃度を、それぞれ、２ｎｇ／ｌ、３ｎｇ／ｌ及び５ｎｇ／ｌに増加させた。 <Comparative Examples 3-2, 3-3 and 3-4>
By adding MBT to the beer-taste beverage of Comparative Example 3-1 the MBT concentration was increased to 2 ng / l, 3 ng / l and 5 ng / l, respectively.
＜実施例３－１及び３－２＞
比較例３－２のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 3-1 and 3-2>
By adding ATHP to the beer-taste beverage of Comparative Example 3-2, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
比較例３－２のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 3-1 and 3-2>
By adding ATHP to the beer-taste beverage of Comparative Example 3-2, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
＜実施例３－３及び３－４＞
比較例３－３のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 3-3 and 3-4>
By adding ATHP to the beer-taste beverage of Comparative Example 3-3, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
比較例３－３のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 3-3 and 3-4>
By adding ATHP to the beer-taste beverage of Comparative Example 3-3, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
＜実施例３－５及び３－６＞
比較例３－４のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 3-5 and 3-6>
By adding ATHP to the beer-taste beverage of Comparative Example 3-4, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
比較例３－４のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 3-5 and 3-6>
By adding ATHP to the beer-taste beverage of Comparative Example 3-4, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
表１に示したビールテイスト飲料と同様にして、上記ビールテイスト飲料の官能評価を行った。評価結果を表３に示す。
The sensory evaluation of the above beer-taste beverage was performed in the same manner as the beer-taste beverage shown in Table 1. The evaluation results are shown in Table 3.
表３の評価結果から、参考例１及び比較例３－１の比較により、麦芽比率及びプロリンの濃度が低いビールテイスト飲料において、コクが不足することが理解される。また、比較例どうしの比較により、ＭＢＴの濃度が高くなるとコクが付与されるものの、トップ香のために香味バランスが悪くなることが理解される。
From the evaluation results in Table 3, it is understood that the beer-taste beverage having a low malt ratio and a low concentration of proline lacks richness by comparing Reference Example 1 and Comparative Example 3-1. Further, by comparing the comparative examples, it is understood that the richness is imparted when the concentration of MBT is high, but the flavor balance is deteriorated due to the top aroma.
さらに、表３の評価結果から、ＡＴＨＰの効果により、麦芽比率及びプロリンの濃度が低いビールテイスト飲料において、ＡＴＨＰの濃度が５．０μｇ／ｌ以上、特に１０．０μｇ／ｌ以上でトップ香（日光臭）が抑制され、コクが増強され、香味バランスが優れることが理解される。
Furthermore, from the evaluation results in Table 3, due to the effect of ATHP, in beer-taste beverages with a low malt ratio and proline concentration, the top aroma (Nikko) when the ATHP concentration is 5.0 μg / l or more, especially 10.0 μg / l or more. It is understood that the odor) is suppressed, the richness is enhanced, and the flavor balance is excellent.
＜実施例４＞
実施例４では、麦芽比率及び原麦汁エキス濃度が低いビールテイスト飲料における、ＭＢＴ及びＡＴＨＰの効果を調べた。 <Example 4>
In Example 4, the effects of MBT and ATHP on beer-taste beverages having a low malt ratio and raw wort extract concentration were investigated.
実施例４では、麦芽比率及び原麦汁エキス濃度が低いビールテイスト飲料における、ＭＢＴ及びＡＴＨＰの効果を調べた。 <Example 4>
In Example 4, the effects of MBT and ATHP on beer-taste beverages having a low malt ratio and raw wort extract concentration were investigated.
＜比較例４－１＞
デンプン質原料の麦芽比率、及び原麦汁エキス濃度をそれぞれ６％、及び７％に調節すること以外は参考例１と同様にして、ビールテイスト飲料を得、スペックの分析を行った。ＭＢＴ濃度は１ｎｇ／ｌ、ＡＴＨＰの濃度は０．４μｇ／ｌ、プロリンの濃度は２０ｍｇ／ｌであった。 <Comparative Example 4-1>
A beer-taste beverage was obtained and the specifications were analyzed in the same manner as in Reference Example 1 except that the malt ratio of the starchy raw material and the concentration of the raw wort extract were adjusted to 6% and 7%, respectively. The MBT concentration was 1 ng / l, the ATHP concentration was 0.4 μg / l, and the proline concentration was 20 mg / l.
デンプン質原料の麦芽比率、及び原麦汁エキス濃度をそれぞれ６％、及び７％に調節すること以外は参考例１と同様にして、ビールテイスト飲料を得、スペックの分析を行った。ＭＢＴ濃度は１ｎｇ／ｌ、ＡＴＨＰの濃度は０．４μｇ／ｌ、プロリンの濃度は２０ｍｇ／ｌであった。 <Comparative Example 4-1>
A beer-taste beverage was obtained and the specifications were analyzed in the same manner as in Reference Example 1 except that the malt ratio of the starchy raw material and the concentration of the raw wort extract were adjusted to 6% and 7%, respectively. The MBT concentration was 1 ng / l, the ATHP concentration was 0.4 μg / l, and the proline concentration was 20 mg / l.
＜比較例４－２、４－３及び４－４＞
比較例４－１のビールテイスト飲料にＭＢＴを添加することでＭＢＴ濃度を、それぞれ、２ｎｇ／ｌ、３ｎｇ／ｌ及び５ｎｇ／ｌに増加させた。 <Comparative Examples 4-2, 4-3 and 4-4>
By adding MBT to the beer-taste beverage of Comparative Example 4-1 the MBT concentration was increased to 2 ng / l, 3 ng / l and 5 ng / l, respectively.
比較例４－１のビールテイスト飲料にＭＢＴを添加することでＭＢＴ濃度を、それぞれ、２ｎｇ／ｌ、３ｎｇ／ｌ及び５ｎｇ／ｌに増加させた。 <Comparative Examples 4-2, 4-3 and 4-4>
By adding MBT to the beer-taste beverage of Comparative Example 4-1 the MBT concentration was increased to 2 ng / l, 3 ng / l and 5 ng / l, respectively.
＜実施例４－１及び４－２＞
比較例４－２のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 4-1 and 4-2>
By adding ATHP to the beer-taste beverage of Comparative Example 4-2, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
比較例４－２のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 4-1 and 4-2>
By adding ATHP to the beer-taste beverage of Comparative Example 4-2, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
＜実施例４－３及び４－４＞
比較例４－３のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 4-3 and 4-4>
By adding ATHP to the beer-taste beverage of Comparative Example 4-3, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
比較例４－３のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 4-3 and 4-4>
By adding ATHP to the beer-taste beverage of Comparative Example 4-3, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
＜実施例４－５及び４－６＞
比較例４－４のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 4-5 and 4-6>
By adding ATHP to the beer-taste beverage of Comparative Example 4-4, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
比較例４－４のビールテイスト飲料にＡＴＨＰを添加することでＡＴＨＰ濃度を、それぞれ、５μｇ／ｌ及び１０μｇ／ｌに増加させた。 <Examples 4-5 and 4-6>
By adding ATHP to the beer-taste beverage of Comparative Example 4-4, the ATHP concentration was increased to 5 μg / l and 10 μg / l, respectively.
表１に示したビールテイスト飲料と同様にして、上記ビールテイスト飲料の官能評価を行った。評価結果を表４に示す。
The sensory evaluation of the above beer-taste beverage was performed in the same manner as the beer-taste beverage shown in Table 1. The evaluation results are shown in Table 4.
表４の評価結果から、参考例１及び比較例４－１の比較により、麦芽比率及び原麦汁エキス濃度が低いビールテイスト飲料において、コクが不足することが理解される。また、比較例どうしの比較により、ＭＢＴの濃度が高くなるとコクが付与されるものの、トップ香のために香味バランスが悪くなることが理解される。
From the evaluation results in Table 4, it is understood that the beer-taste beverage having a low malt ratio and raw wort extract concentration lacks richness by comparing Reference Example 1 and Comparative Example 4-1. Further, by comparing the comparative examples, it is understood that the richness is imparted when the concentration of MBT is high, but the flavor balance is deteriorated due to the top aroma.
さらに、表４の評価結果から、ＡＴＨＰの効果により、麦芽比率及び原麦汁エキス濃度が低いビールテイスト飲料において、ＡＴＨＰの濃度が５．０μｇ／ｌ以上、特に１０．０μｇ／ｌ以上でトップ香（日光臭）が抑制され、コクが増強され、香味バランスが優れることが理解される。
Furthermore, from the evaluation results in Table 4, due to the effect of ATHP, in beer-taste beverages having a low malt ratio and raw wort extract concentration, the top aroma is achieved when the ATHP concentration is 5.0 μg / l or more, especially 10.0 μg / l or more. It is understood that (sunlight odor) is suppressed, richness is enhanced, and the flavor balance is excellent.
Claims (11)
- ３－メチル－２－ブテン－１－チオール、及び２－アセチル－３，４，５，６－テトラヒドロピリジン及びその互変異性体である２－アセチル－１，４，５，６－テトラヒドロピリジンから成る群から選択される少なくとも一種の２－アセチルテトラヒドロピリジン化合物を含むビールテイスト飲料であって、
該３－メチル－２－ブテン－１－チオールの濃度が２．０ｎｇ／ｌ以上であり、
該２－アセチルテトラヒドロピリジン化合物の濃度が５．０μｇ／ｌ以上である、ビールテイスト飲料。 From 3-methyl-2-butene-1-thiol and 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer 2-acetyl-1,4,5,6-tetrahydropyridine A beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of
The concentration of the 3-methyl-2-butene-1-thiol is 2.0 ng / l or more, and the concentration is 2.0 ng / l or more.
A beer-taste beverage having a concentration of the 2-acetyltetrahydropyridine compound of 5.0 μg / l or more. - プロリンを含有し、プロリンの濃度（ｍｇ／ｌ）に対する２－アセチルテトラヒドロピリジン化合物の濃度（μｇ／ｌ）の比率が０．０２を超えるものである、請求項１に記載のビールテイスト飲料。 The beer-taste beverage according to claim 1, wherein the beer-taste beverage contains proline and the ratio of the concentration (μg / l) of the 2-acetyltetrahydropyridine compound to the concentration of proline (mg / l) exceeds 0.02.
- 前記プロリンの濃度が４００ｍｇ／ｌ以下である、請求項１又は２に記載のビールテイスト飲料。 The beer-taste beverage according to claim 1 or 2, wherein the concentration of the proline is 400 mg / l or less.
- 酵母によるアルコール発酵工程を経て製造された発酵ビールテイスト飲料である、請求項１～３のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 3, which is a fermented beer-taste beverage produced through an alcoholic fermentation process using yeast.
- 麦芽比率が５０～１００重量％であり、原麦汁エキス濃度が１～１０重量％である、請求項１～４のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 4, wherein the malt ratio is 50 to 100% by weight and the raw wort extract concentration is 1 to 10% by weight.
- 麦芽比率が１～５０重量％であり、原麦汁エキス濃度が１０～２０重量％である、請求項１～５のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 5, wherein the malt ratio is 1 to 50% by weight and the raw wort extract concentration is 10 to 20% by weight.
- 麦芽比率が１～５０重量％であり、原麦汁エキス濃度が１～１０重量％である、請求項１～６のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 6, wherein the malt ratio is 1 to 50% by weight and the raw wort extract concentration is 1 to 10% by weight.
- 前記３－メチル－２－ブテン－１－チオールは、添加された香料に由来するものである、請求項１～７のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 7, wherein the 3-methyl-2-butene-1-thiol is derived from the added flavor.
- 前記２‐アセチル‐３，４，５，６‐テトラヒドロピリジンは、添加された香料に由来するものである、請求項１～８のいずれか一項に記載のビールテイスト飲料。 The beer-taste beverage according to any one of claims 1 to 8, wherein the 2-acetyl-3,4,5,6-tetrahydropyridine is derived from the added flavor.
- ３－メチル－２－ブテン－１－チオール、２－アセチル－３，４，５，６－テトラヒドロピリジン及びその互変異性体である２－アセチル－１，４，５，６－テトラヒドロピリジンから成る群から選択される少なくとも一種の２－アセチルテトラヒドロピリジン化合物を含むビールテイスト飲料の製造方法であって、
該３－メチル－２－ブテン－１－チオールの濃度を２．０ｎｇ／ｌ以上に調節する工程、及び該２－アセチルテトラヒドロピリジン化合物の濃度を５．０μｇ／ｌ以上に調節する工程を包含する、ビールテイスト飲料の製造方法。 It consists of 3-methyl-2-butene-1-thiol, 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer 2-acetyl-1,4,5,6-tetrahydropyridine. A method for producing a beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group.
It includes a step of adjusting the concentration of the 3-methyl-2-butene-1-thiol to 2.0 ng / l or more, and a step of adjusting the concentration of the 2-acetyltetrahydropyridine compound to 5.0 μg / l or more. , How to make beer-taste beverages. - 前記ビールテイスト飲料がプロリンを含有し、プロリンの濃度（ｍｇ／ｌ）に対する２－アセチルテトラヒドロピリジン化合物の濃度（μｇ／ｌ）の比率が０．０２を超えるように調節する工程を包含する、請求項１０に記載のビールテイスト飲料の製造方法。 A claim comprising the step of adjusting the beer-taste beverage to contain proline so that the ratio of the concentration (μg / l) of the 2-acetyltetrahydropyridine compound to the concentration of proline (mg / l) exceeds 0.02. Item 10. The method for producing a beer-taste beverage according to Item 10.
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2021/033261 WO2022070833A1 (en) | 2020-10-02 | 2021-09-10 | Beer-flavored beverage |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP7655714B2 (en) |
| AU (1) | AU2021355080A1 (en) |
| WO (1) | WO2022070833A1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013080357A1 (en) * | 2011-12-01 | 2013-06-06 | アサヒビール株式会社 | Unfermented beer-taste beverage and manufacturing method therefor |
| JP2018186716A (en) * | 2017-04-28 | 2018-11-29 | アサヒビール株式会社 | Fermented malt beverage |
| JP2020103170A (en) * | 2018-12-27 | 2020-07-09 | サントリーホールディングス株式会社 | Beer taste beverage, and method for producing beer taste beverage |
| JP2021027828A (en) * | 2019-08-09 | 2021-02-25 | アサヒビール株式会社 | Flavor improving agent for beer-like beverage and beer-like beverage |
-
2020
- 2020-10-02 JP JP2020167956A patent/JP7655714B2/en active Active
-
2021
- 2021-09-10 AU AU2021355080A patent/AU2021355080A1/en active Pending
- 2021-09-10 WO PCT/JP2021/033261 patent/WO2022070833A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013080357A1 (en) * | 2011-12-01 | 2013-06-06 | アサヒビール株式会社 | Unfermented beer-taste beverage and manufacturing method therefor |
| JP2018186716A (en) * | 2017-04-28 | 2018-11-29 | アサヒビール株式会社 | Fermented malt beverage |
| JP2020103170A (en) * | 2018-12-27 | 2020-07-09 | サントリーホールディングス株式会社 | Beer taste beverage, and method for producing beer taste beverage |
| JP2021027828A (en) * | 2019-08-09 | 2021-02-25 | アサヒビール株式会社 | Flavor improving agent for beer-like beverage and beer-like beverage |
Non-Patent Citations (1)
| Title |
|---|
| "Handbook of flavor characterization : sensory analysis, chemistry, and physiology", 1 January 2004, TAYLOR & FRANCIS, ISBN: 0-8247-4703-8, article KOMAREK, D. ; HARTMANN, K. ; SCHIEBERLE, P: "On the Role of 3-Methyl-2-Butene-1-Thiol in Beer Flavor", pages: 473 - 481, XP009535698 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2022059997A (en) | 2022-04-14 |
| JP7655714B2 (en) | 2025-04-02 |
| AU2021355080A1 (en) | 2023-06-08 |
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