JP7206031B2 - Method for improving flavor of beer-taste beverage - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for improving the flavor of beer -taste beverages.

In recent years, with the diversification of consumers' tastes and values, research and development of beer-taste beverages with various flavors are underway.

For example, Japanese Patent Laid-Open No. 2002-200001 discloses a technique for producing a bright and highly ester-like aroma of beer.

Specifically, Patent Document 1 discloses a beer with a high ester aroma characterized by containing 30 ppm or more of ethyl acetate, 3.0 ppm or more of isoamyl acetate and 0.4 ppm or more of β-phenethyl acetate.

JP-A-6-30756

The technique disclosed in Patent Document 1 contains a predetermined amount or more of ethyl acetate, isoamyl acetate, and β-fennel acetate in order to make the aroma of beer an ester aroma.

As in Patent Document 1, the aroma of a beer-taste beverage is a factor that greatly affects the superiority or inferiority of the beverage. Very important.
However, when trying to create a beer-taste beverage that meets market needs, it is necessary to consider not only the aroma but also the taste. As for beer-taste beverages, there are many consumers who demand a voluminous beverage with a mild taste.

Accordingly, an object of the present invention is to provide a method for improving the flavor of a beer-taste beverage, which enhances the aroma , enhances the voluminousness, and improves the mildness.

The inventors have conducted a number of experiments focusing on various substances to enhance the aroma, increase the volume and improve the mildness of beer-taste beverages. As a result, the inventors have focused on two compounds, acetaldehyde and isoamyl acetate, and have found that the above-described problems can be solved by controlling the content and ratio of these compounds, thereby creating the present invention.

The above problems can be solved by the following means.
(1 ) A method for improving the flavor of a beer-taste beverage for enhancing the aroma, increasing the volume, and improving the mildness, wherein the beer-taste beverage has an acetaldehyde content of X mg/L and an isoamyl acetate content of X mg/L. is Y mg / L, the value of X is 1.5 to 3.0, the value of Y is 2.0 to 6.0, and the value of Y / X is 1.3 to 2.0. A method for improving the flavor of a flavored beverage.

According to the method for improving the flavor of a beer-taste beverage according to the present invention, the contents of acetaldehyde and isoamyl acetate are specified within a predetermined range, and the ratio of the content of isoamyl acetate to the content of acetaldehyde is specified to be a predetermined value or more. Therefore, it is possible to increase the aroma of the beer-taste beverage, increase the volume, and improve the mildness.

It is a flow chart explaining the manufacturing method of the beer taste drink concerning the embodiment of the present invention.

EMBODIMENT OF THE INVENTION Hereinafter, the form (embodiment) for enforcing the beer taste drink which concerns on this invention, the manufacturing method of a beer taste drink, and the flavor improvement method of a beer taste drink is demonstrated.

[Beer-taste beverage]
In the beer-taste beverage according to the present embodiment, when the content of acetaldehyde is X mg / L and the content of isoamyl acetate is Y mg / L, the value of X is within a predetermined range, and the value of Y is within a predetermined range. and the value of Y/X is equal to or greater than a predetermined value.

Here, the beer-taste beverage is a beverage that tastes like beer, that is, gives the drinker the sensation of drinking beer.
And beer-taste beverages include those with an alcohol content of less than 1% (also expressed as "volume/volume %" or "v/v%") (also called beer-taste non-alcoholic beverages or non-alcoholic beer-taste beverages) ) and those with an alcohol content of 1% or more (called beer-taste alcoholic beverages, etc.).

And beer-taste alcoholic beverages include fermented malt beverages such as beer, low-malt beer, and liqueurs that use malt as a raw material (for example, beverages classified as “liqueur (foaming) (1)” under the Liquor Tax Act), It may be a beer-taste fermented beverage that does not use barley or malt as a raw material (for example, a beverage classified as “other brewed liquor (sparkling) (1)” under the Liquor Tax Law).

(acetaldehyde)
Acetaldehyde, also called ethanal, is a clear, colorless liquid with a characteristic pungent odor.
In the present invention, acetaldehyde not only enhances the aroma and volume of beer-taste beverages, but also improves the mildness of beer-taste beverages by controlling the content ratio with isoamyl acetate, which will be described later. .

The content of acetaldehyde is 5.0 mg/L or less, preferably 4.0 mg/L or less, more preferably 3.0 mg/L or less. When the content of acetaldehyde is equal to or less than a predetermined value, the effect of improving mildness can be further enhanced, and the characteristic irritating odor becomes stronger. evaluation of whether or not) can be suppressed.
Also, the content of acetaldehyde is 1.0 mg/L or more, preferably 1.5 mg/L or more. When the content of acetaldehyde is equal to or higher than a predetermined value, the effect of improving mildness can be further enhanced.

The content of acetaldehyde in beer-taste beverages and the content of isoamyl acetate described later are, for example, the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited 2013 It can be measured by the method described in 8.22 Low Boiling Flavor Ingredients of 2004 (Enlarged and Revised).

(isoamyl acetate)
Isoamyl acetate is a kind of carboxylic acid ester, and is also called isopentyl acetate or 3-methylbutyl acetate.
In the present invention, isoamyl acetate not only enhances the aroma and voluminousness of beer-taste beverages, but also improves the mildness of beer-taste beverages by controlling the content ratio with acetaldehyde.

The content of isoamyl acetate is 8.0 mg/L or less, preferably 7.0 mg/L or less, and more preferably 6.0 mg/L or less. When the content of isoamyl acetate is equal to or less than a predetermined value, the effect of improving mildness can be further enhanced, and the overall evaluation associated with the excessively strong fruit-like aroma (flavor suitable for beer-taste beverages) evaluation of whether or not) can be suppressed.
The content of isoamyl acetate is preferably 2.0 mg/L or more, more preferably 2.5 mg/L or more, and even more preferably 3.0 mg/L or more. When the content of isoamyl acetate is equal to or higher than the predetermined value, it is possible to reliably impart a sense of volume to the beer-taste beverage.

(Ratio of content of isoamyl acetate to content of acetaldehyde)
When the content of acetaldehyde is X mg/L and the content of isoamyl acetate is Y mg/L, the value of Y/X is 0.4 or more, preferably 1.0 or more, and 1.3 or more. is more preferably 1.5 or more, and particularly preferably 2.0 or more. When the value of Y/X is equal to or greater than a predetermined value, it is possible to make the beer-taste beverage stronger, more voluminous, and more gentle.
Also, the value of Y/X is preferably 8.0 or less, more preferably 6.0 or less, and even more preferably 3.3 or less. By setting the value of Y/X to be equal to or less than the predetermined value, it is possible to reliably exhibit the effect of improving calmness.

(Ratio of malt used)
Malt refers to the germination of barley, wheat, rye, oat, etc. under predetermined conditions. Malt can be used in a germinated state or in a state of pulverizing to an appropriate size. Malt has a great influence on the taste (for example, umami) and aroma of beer-taste beverages, and in the case of alcoholic fermentation, it becomes a nitrogen source and a carbon source that yeast can assimilate. In the present invention, it is preferable to use barley malt from the viewpoint of obtaining a preferable taste and aroma as a beer-taste beverage.

Since favorable results have been obtained when the present invention is applied to beer-taste beverages (beer) with a high use ratio of malt, the use ratio of malt in beer-taste beverages should be 50% (50% by mass) or more. Preferred, more preferably 67% or higher beer.
Here, the use ratio of malt refers to the use ratio of malt in raw materials excluding water and a bittering agent (for example, hops). Beer is an alcoholic beverage with an alcohol content of less than 20%, fermented from malt, hops, and water, or malt, hops, water, barley, and other products specified by the Liquor Tax Law Enforcement Ordinance. Fermented raw materials (limited to those whose total weight of articles specified by the liquor tax law enforcement order does not exceed 50% of the weight of malt), that is, malt ratio of fermentation raw materials (malt used ratio) is 67% or more.

(effervescent)
The beer-taste beverage according to the present embodiment may be non-foaming, but is preferably effervescent. Here, the foamability in the present embodiment means that the gas pressure at 20°C is 0.049 MPa (0.5 kg/cm ² ) or more, and the non-foamability means that the gas pressure at 20°C is 0.049 MPa (0.5 kg/cm 2 ) or more. 049 MPa (0.5 kg/cm ² ) or less.

(others)
The bitterness value of the beer-taste beverage according to this embodiment is not particularly limited. The bitterness value may be derived from raw materials such as hops, or may be added as processed hops.

As hops, for example, hop pellets that have been previously pulverized and processed into pellets, hop pellets containing a large amount of lupulin obtained by sifting lupulin grains in advance during such processing, and hop extracts that extract the bitter substances, essential oils, etc. of lupulin. etc. can be used.
Examples of methods for adding hops include kettle hopping, late hopping, and dry hopping, but are not limited to these. Here, kettle hopping refers to adding hops while the temperature of the pre-fermentation liquid (wort) is rising or at the beginning of boiling, and late hopping refers to adding hops just before the end of boiling. Dry hopping refers to adding hops after the start of the fermentation process.

Moreover, as processed hop products, for example, low hop, hexahop, tetrahop, isoform hop extract and the like can be used. Addition of processed hops can also be carried out in any one or more of the pre-fermentation step S1 to post-fermentation step S3.

The beer-taste beverage according to the present embodiment is not particularly limited in content of wheat-derived extracts and purines.
Here, the wheat-derived extract component may be derived from wheat, and the form of the raw material (wheat-derived raw material) does not matter. Examples of forms of wheat-derived raw materials include wheat, malt, and extracts thereof, and these can be used alone or in combination.
Barley, malt, and their extracts can be obtained by appropriately processing barley, wheat, rye, oats, and the like. These barleys have a great influence on the taste and aroma of beer-taste beverages, and also serve as a nitrogen source and a carbon source that can be assimilated by yeast when alcoholic fermentation is performed.

The barley used as a wheat-derived raw material refers to barley, wheat, rye, oats, etc. that do not germinate, and may be threshed, or the grains are as they are or crushed to an appropriate size. can be used in
Malt used as a barley-derived raw material refers to barley, wheat, rye, oat, etc. that have been germinated under predetermined conditions, and can be used in a germinated state or in a state such as crushing to an appropriate size. can.
The extract derived from wheat or malt used as a raw material derived from wheat refers to a product obtained by extracting predetermined components from wheat or malt using water and/or an organic solvent, etc., and then concentrating this.

The beer-taste beverage according to the present embodiment can be prepared by adding distilled alcohol, if necessary, in addition to the alcohol obtained by fermenting the wheat-derived raw material.
Distilled alcohols include various spirits such as shochu, brandy, vodka, and whiskey, raw material alcohols, and the like. Distilled alcohol may be used alone or in combination of two or more. In this specification, "spirits" refers to spirits that are distilled liquor, and may differ from spirits under the Liquor Tax Law.

The beer-taste beverage according to the present embodiment includes sweeteners, high-intensity sweeteners, antioxidants, flavors, acidulants, salts, dietary fibers, which are usually blended as beverages to the extent that the desired effects of the present invention are not inhibited. Colorants and the like (hereinafter referred to as "additives" as appropriate) can also be added. Examples of sweeteners that can be used include fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen and starch. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Acidulants include, for example, malic acid, adipic acid, lactic acid, pyruvic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, Disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, phosphoric acid, etc. can be used. can. Examples of salts that can be used include common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and guar gum decomposition products. Examples of coloring agents that can be used include caramel pigments, anthocyanins, gardenia pigments, fruit juice pigments, vegetable pigments, and synthetic pigments.
As the additives mentioned above, commercially available ones can be used.

(Container-packed beer-taste beverage)
The beer-taste beverage according to this embodiment can be provided in various containers. By filling various containers with beer-taste beverages, quality deterioration due to long-term storage can be suitably prevented.
The container may be any container that can be sealed, and so-called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Also, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any currently distributed container can be applied. In addition, it is preferable to use a metal container because it can completely block gas, moisture and light and maintain stable quality at room temperature for a long period of time.

As described above, according to the beer-taste beverage according to the present embodiment, the contents of acetaldehyde and isoamyl acetate are specified within a predetermined range, and the ratio of the content of isoamyl acetate to the content of acetaldehyde is a predetermined value or more. Because it is specified, it has strong standing incense, increased volume, and improved calmness. Further, according to the beer-taste beverage according to the present embodiment, it is possible to exert a preferable flavor as a beer-taste beverage.

[Method for producing beer-taste beverage]
Next, a method for producing a beer-taste beverage according to this embodiment will be described.
As shown in FIG. 1, the method for producing a beer-taste beverage according to this embodiment includes a pre-fermentation step S1, a fermentation step S2, and a post-fermentation step S3.

(Pre-fermentation step S1)
The pre-fermentation step S1 is a step of preparing a pre-fermentation liquid containing wheat-derived raw materials. The pre-fermentation liquid prepared in the pre-fermentation step S1 is not particularly limited as long as it contains wheat-derived raw materials that can be utilized by the yeast as a nitrogen source and a carbon source. Nitrogen sources and carbon sources are not particularly limited as long as they can be assimilated by yeast. The nitrogen source that yeast can assimilate is, for example, at least one of amino acids and peptides contained in the wheat-derived raw material. Carbon sources that can be assimilated by yeast are, for example, sugars contained in wheat-derived raw materials. Since such wheat-derived raw materials have already been described in detail, the description thereof is omitted.

When the pre-fermentation liquid contains wheat or raw materials other than wheat, it is preferable to carry out a step of enzymatically decomposing proteins and/or polysaccharides contained therein (so-called saccharification step) in the pre-fermentation liquid. . Examples of such enzymes include protease and/or amylase. As these enzymes, those contained in wheat or the like may be used, or in place of or in addition to these enzymes, previously purified enzymes may be added externally.

The pre-fermentation liquid is preferably filtered and more preferably boiled before fermentation with yeast in the subsequent fermentation step S2. By filtering the pre-fermentation liquid, contaminants can be removed and a higher quality beer-taste beverage can be provided. Moreover, by boiling the pre-fermentation liquid, it can be sterilized and made sterile, so that the alcoholic fermentation in the fermentation step S2 can be favorably performed.

(Fermentation step S2)
Fermentation process S2 is a process of adding yeast to a pre-fermentation liquid and performing alcoholic fermentation. In the present embodiment, for example, yeast is first added to a pre-fermentation liquid that has been prepared in advance to a temperature within a predetermined range (for example, a range of 0 to 40° C.) to prepare a fermented liquid.

The number of yeast in the fermented liquid at the start of fermentation can be appropriately adjusted, for example, within the range of 1×10 ² to 3×10 ⁹ cells/mL, and 1×10 ⁶ to 3×10 ⁹ cells/mL. /mL is preferable.

Fermentation is then carried out by maintaining this fermented liquid at a predetermined temperature for a predetermined period of time. The fermentation temperature can be adjusted as appropriate, and is, for example, within the range of 0 to 40°C, preferably within the range of 6 to 25°C.

In the fermentation step S2, further aging may be performed. Aging is performed by further maintaining the fermented liquid after fermentation as described above at a predetermined temperature for a predetermined period of time. By this aging, the insoluble matter in the fermentation broth is precipitated, turbidity is removed, and the flavor can be improved.

Thus, in the fermentation step S2, a post-fermentation liquid containing ethanol and flavor components produced by yeast can be obtained. The concentration of ethanol (alcohol content) contained in the post-fermentation liquid can be, for example, 1 to 20%. If the ethanol concentration is less than 1%, it can be achieved by appropriately adjusting the fermentation conditions, such as shortening the fermentation time in the fermentation step S2 or lowering the fermentation temperature. Further, the concentration of ethanol can be reduced to less than 1% by appropriately diluting the post-fermentation liquid having an alcohol content of 1 to 20%.

(Post-fermentation step S3)
The post-fermentation step S3 is a step of subjecting the post-fermentation liquid to a predetermined treatment to finally obtain a beer-taste beverage. The post-fermentation step S3 includes, for example, filtration of the post-fermentation liquid obtained in the fermentation step S2 (so-called primary filtration). This primary filtration can remove insoluble solids and yeast from the post-fermentation liquid. Further, in the post-fermentation step S3, the post-fermentation liquid may be further subjected to microfiltration (so-called secondary filtration). Secondary filtration can remove unwanted bacteria and remaining yeast from the post-fermentation liquid. In addition, it is good also as replacing with microfiltration and sterilizing by heating a liquid after fermentation. The primary filtration, secondary filtration, and heating in the post-fermentation step S3 can be performed with general equipment used when producing beer-taste beverages.

If it is desired to increase the alcohol content of the post-fermentation liquid, the alcohol described above in the post-fermentation step S3, ie spirits, may be added.
The post-fermentation step S3 also includes a step of filling the container described above.

The content of acetaldehyde, the content of isoamyl acetate, and the ratio of the content of isoamyl acetate to the content of acetaldehyde in the beer-taste beverage obtained in the post-fermentation step S3 are within the predetermined range or above the predetermined value. It is sufficient if it is manufactured. In addition, in order to make the content and ratio of each substance within the above-described predetermined range or above the predetermined value, for example, the temperature of the pre-fermentation liquid Ein Meische in the pre-fermentation step S1 is adjusted, You can choose which yeast to use.
Then, with regard to the beer-taste beverage obtained in the post-fermentation step S3, if the content and ratio of each substance are not within the predetermined range or above the predetermined value, acetaldehyde and isoamyl acetate are added as appropriate. good too.

Note that the beer-taste beverage according to this embodiment may be produced without undergoing the fermentation step S2. For example, it may be produced by mixing wheat-derived raw materials, hop extract, acetaldehyde, isoamyl acetate, additives, and the like.

As described above, according to the method for producing a beer-taste beverage according to the present embodiment, the contents of acetaldehyde and isoamyl acetate are specified within a predetermined range, and the ratio of the content of isoamyl acetate to the content of acetaldehyde is set to a predetermined range. Since the step of specifying more than the value is included, it is possible to produce a beer-taste beverage with a strong aroma, an enhanced sense of volume, and improved mildness.

[Method for improving flavor of beer-taste beverage]
Next, a method for improving the flavor of a beer-taste beverage according to this embodiment will be described.
In the method for improving the flavor of a beer-taste beverage according to the present embodiment, when the acetaldehyde content of the beer-taste beverage is X mg / L and the isoamyl acetate content is Y mg / L, the value of X is within a predetermined range, and Y is within a predetermined range, and the value of Y/X is set to a predetermined value or more.

The acetaldehyde content of the target beer-taste beverage is 5.0 mg/L or less, preferably 4.0 mg/L or less, and more preferably 3.0 mg/L or less. In addition, the content of acetaldehyde in the target beer-taste beverage is 1.0 mg/L or more, preferably 1.5 mg/L or more.

The content of isoamyl acetate in the target beer-taste beverage is 8.0 mg/L or less, preferably 7.0 mg/L or less, and more preferably 6.0 mg/L or less. In addition, the content of isoamyl acetate in the target beer-taste beverage is preferably 2.0 mg/L or more, more preferably 2.5 mg/L or more, and is 3.0 mg/L or more. is more preferred.

The value of Y/X is 0.4 or more, preferably 1.0 or more, more preferably 1.3 or more, further preferably 1.5 or more, and 2.0 or more. is particularly preferred. Also, the value of Y/X is preferably 8.0 or less, more preferably 6.0 or less, and even more preferably 3.3 or less.

As described above, according to the method for improving the flavor of a beer-taste beverage according to the present embodiment, the contents of acetaldehyde and isoamyl acetate are specified within a predetermined range, and the ratio of the content of isoamyl acetate to the content of acetaldehyde is adjusted to Since the specified value is specified to be equal to or more than the predetermined value, it is possible to make the beer-taste beverage stronger, more voluminous, and more gentle.

In addition, in the beer-taste beverage, the method for producing a beer-taste beverage, and the method for improving the flavor of a beer-taste beverage according to the present embodiment, characteristics and conditions not specified may be conventionally known. Needless to say, there is no limitation as long as the effect obtained by the conditions is exhibited.

Next, a beer-taste beverage, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage according to the present invention will be described by exemplifying an example that satisfies the requirements of the present invention and a comparative example that does not.

[Reference example]
First, in the reference example, when acetaldehyde and isoamyl acetate are contained alone, the effect of the content of each substance on the flavor of the beer-taste beverage is confirmed.

(Sample preparation)
Acetaldehyde (manufactured by SIGMA-ALDRICH) and isoamyl acetate (manufactured by Wako Pure Chemical Industries, Ltd.) were added to carbonated water so that the contents shown in Table 1 were obtained to prepare samples.

[Test content: Reference example]
For each sample produced by the above method, five well-trained professional panels rated 1 to 5 for "strong scent", "voluminousness", "gentleness", and "comprehensive evaluation" according to the following evaluation criteria. An independent score was given on a 5-point scale, and the average value was calculated.
The evaluation of "Ritsuka" was carried out by a special panel by smelling the sample, and the other evaluations were carried out by a special panel by drinking the sample.

(Ritsuka: evaluation criteria)
5 points: Very strong standing incense.
4 points: Strong incense.
3 points: Smells incense.
2 points: Slight incense.
1 point: No standing incense.
As described above, the standing incense is the aroma that rises from the beverage, and the intensity of the standing incense was confirmed.

(Volume: evaluation criteria)
5 points: The volume of taste is felt to be very large.
4 points: The volume of the taste is felt to be large.
3 points: The volume of taste can be felt.
2 points: The volume of taste is felt slightly.
1 point: The volume of taste is not felt.

(Calmness: evaluation criteria)
5 points: Taste is very mild.
4 points: Fairly mild taste.
3 points: Mild taste.
2 points: The taste is slightly not mild.
1 point: The taste is not mild.

(Comprehensive evaluation: evaluation criteria)
5 points: The flavor is very suitable as a beer-taste beverage.
4 points: Fairly suitable flavor for a beer-taste beverage.
3 points: The flavor is suitable for beer-taste beverages.
2 points: The flavor is unsuitable for a beer-taste beverage.
1 point: The flavor is considerably unsuitable for beer-taste beverages.

Table 1 shows the specifications of each sample and the results of each evaluation.

(Examination of test results: Reference example)
As is clear from checking the results of Samples 1-1 to 1-7, as the acetaldehyde content increases, the evaluations of the scent and volume slightly improve, but the mildness is sufficiently effective. was confirmed not to be obtained.
In addition, as is clear from checking the results of samples 1-8 to 1-13, as the content of isoamyl acetate increases, the evaluation of the scent and volume improves, but the gentleness is not sufficient. It was confirmed that no effect was obtained.

[Example 1]
Next, in Example 1, the effects on the flavor of beer-taste beverages are confirmed when the acetaldehyde content and the isoamyl acetate content are changed.

(Sample preparation)
Acetaldehyde (manufactured by SIGMA-ALDRICH) and isoamyl acetate (manufactured by Wako Pure Chemical Industries, Ltd.) were added to carbonated water in amounts shown in Tables 2 and 3 to prepare samples.

[Test contents and evaluation criteria: Example 1]
The test contents and evaluation criteria for "strong scent", "voluminous feeling", "gentleness", and "comprehensive evaluation" performed for each sample were the same as those of the reference example.
However, it was evaluated by four specialist panels.

Table 2 shows the specifications of each sample and the results of each evaluation.
"Y/X" in the table indicates "content of isoamyl acetate (mg/L)/content of acetaldehyde (mg/L)".

(Examination of test results: Example 1)
Samples 2-1 to 2-6 are the results when Y/X is fixed and the contents of acetaldehyde and isoamyl acetate are varied.
Samples 2-7 to 2-11 are the results when the content of isoamyl acetate was fixed and the content of acetaldehyde was varied. On the other hand, samples 3-1 to 3-5 are the results when the content of acetaldehyde was fixed and the content of isoamyl acetate was varied.

Compared to the results of Sample 2-1, the results of Samples 2-2 to 2-6 show that not only the evaluations of "Rising scent" and "Volume" are good, but also the evaluation of "Gentleness" is improved. It could be confirmed.
In addition, the results of samples 2-9 to 2-11 are not only very good (4.0 points or more) for "standing incense" and "voluminousness", but also the results of sample 2-7. Compared to , it was confirmed that the evaluation of “calmness” improved.
Also, the results of Samples 3-2 to 3-5 are not only good in terms of "strong scent" and "voluminousness" but also improve in the evaluation of "gentleness" when compared with the results of sample 3-1. I was able to confirm that.

As described above, from the results of Example 1, the contents of acetaldehyde and isoamyl acetate are specified within a predetermined range, and the ratio of the content of isoamyl acetate to the content of acetaldehyde is specified to be equal to or higher than a predetermined value. It was found that not only the evaluation of "voluminousness" was good, but also the evaluation of "calmness" was improved.

[Example 2]
Next, in Example 2, it is confirmed whether the desired effect can be obtained even if the present invention is applied to beer.

(Sample preparation)
Samples 4-1 and 4-2 for beer were prepared according to the manufacturing method described above. Then, the temperature of the einmeishe in the above-described manufacturing method is controlled, and for sample 4-2, acetaldehyde (manufactured by SIGMA-ALDRICH) is added so that the content of each substance becomes the value shown in Table 4. prepared. The detailed contents of acetaldehyde and isoamyl acetate in the sample are the values measured by the method described above.
Both samples 4-1 and 4-2 had an alcohol content of 5.0% and a malt ratio (malt usage ratio) of 100%.

[Test content and evaluation criteria: Example 2]
The test contents and evaluation criteria for "strong scent", "voluminous feeling", "gentleness", and "comprehensive evaluation" performed for each sample were the same as those of the reference example.
However, it was evaluated by three specialist panels.

Table 4 shows the specifications of each sample and the results of each evaluation.

(Examination of test results: Example 2)
As is clear from checking the results of Samples 4-1 and 4-2, Sample 4-2, which has an acetaldehyde content within a predetermined range, is superior in terms of "strong aroma", "voluminousness", "gentleness", It was found that good results were obtained in all evaluations of the "comprehensive evaluation".

As described above, from the results of Example 2, if the requirements of the present invention are satisfied for beer with a high malt usage ratio, not only "strong aroma", "voluminous feeling" and "gentleness" but also "overall evaluation" are good. found to be appraised.

S1 Pre-fermentation process S2 Fermentation process S3 Post-fermentation process

Claims (1)

A method for improving the flavor of a beer-taste beverage, which strengthens the aroma, enhances the sense of volume, and improves the mildness,
When the acetaldehyde content of the beer-taste beverage is X mg/L and the isoamyl acetate content is Y mg/L, the value of X is 1.5 to 3.0 and the value of Y is 2.0 to 6.0. A method for improving the flavor of a beer-taste beverage in which the value of Y/X is set to 0 and the value of Y/X is set to 1.3 to 2.0.

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