CN103907989A - Alcohol-free beer flavor beverage with astringency endowed taste - Google Patents
Alcohol-free beer flavor beverage with astringency endowed taste Download PDFInfo
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- CN103907989A CN103907989A CN201210592870.3A CN201210592870A CN103907989A CN 103907989 A CN103907989 A CN 103907989A CN 201210592870 A CN201210592870 A CN 201210592870A CN 103907989 A CN103907989 A CN 103907989A
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- polyphenol
- flavor beverage
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 144
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 119
- 235000019634 flavors Nutrition 0.000 title claims abstract description 119
- 235000013405 beer Nutrition 0.000 title claims abstract description 37
- 235000019640 taste Nutrition 0.000 title claims abstract description 34
- 235000019606 astringent taste Nutrition 0.000 title abstract description 18
- 239000000284 extract Substances 0.000 claims abstract description 130
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 111
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 111
- 241000209140 Triticum Species 0.000 claims description 90
- 235000021307 Triticum Nutrition 0.000 claims description 90
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- 238000000034 method Methods 0.000 claims description 47
- 238000004519 manufacturing process Methods 0.000 claims description 46
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- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 7
- 239000001569 carbon dioxide Substances 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
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- 235000008694 Humulus lupulus Nutrition 0.000 description 33
- 235000016709 nutrition Nutrition 0.000 description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 13
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- 229920001330 Prodelphinidin B3 Polymers 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
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- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
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- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- WORJEOGGNQDSOE-UHFFFAOYSA-N chloroform;methanol Chemical compound OC.ClC(Cl)Cl WORJEOGGNQDSOE-UHFFFAOYSA-N 0.000 description 1
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- 229910052739 hydrogen Inorganic materials 0.000 description 1
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- 229910052757 nitrogen Inorganic materials 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
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- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention aims to provide an alcohol-free beer flavor beverage with an astringency endowed taste. The invention also provides the alcohol-free beer flavor beverage, and the weight ratio of polyphenol to the total extract is in a specific range.
Description
Technical field
The invention provides the wheat juice using in nablab flavor beverage, its manufacture method and the manufacture thereof of the polyphenol that contains specified quantitative.
Background technology
In the manufacture of beer, Fructus Hordei Germinatus and hops are very important raw materials.In having given the mellow sense of beer, give taste with convergence sense from the polyphenol of Fructus Hordei Germinatus and hops.And give beer fragrant and mellow fragrance from the fragrance ingredient of hops.Bitter taste that beer is salubrious and abundant holding property of bubble are further given from the bitter principle of hops.
The bitter taste of beer is subject to the impact of the weight rate of Fructus Hordei Germinatus and hops.About this problem, non-patent literature 1 has following report in the 78th page～79 pages, as control the use amount of the hops in the beer with mellow sense that Fructus Hordei Germinatus use amount is high, can become and lack the poor and beer that is difficult to drink of convergence sense, the tasty and refreshing sense of taste, and the use amount of hops in the lighter beer of the taste that Fructus Hordei Germinatus use amount is low as improved can become the balanced beer of shortage that occurs bitter taste.Therefore, in the manufacture of beer, conventionally improve the use amount of the hops in the beer with mellow sense that Fructus Hordei Germinatus use amount is high, reduce the use amount of the hops in the beer that taste is lighter.
In recent years, along with the raising of consumer health consciousness, to alcohol-free be that the alcohol number of degrees are that the demand of 0.00% beer taste beverage improves constantly.Owing to fermenting and can generate alcohol as carried out, so nablab flavor beverage is many to be manufactured without fermentation.In patent documentation 1, record by vegetable protein analyte and malt extract are used as to raw material, not only there is the bitter taste of beer sample, mellow sense thereby manufacture, also make fragrance increase the non-fermentation beer flavor carbonated beverage that does not contain in fact ethanol of strong and unified sense.
Prior art document
Patent documentation
Patent documentation 1 TOHKEMY 2011-142901 communique
Non-patent literature
Non-patent literature 1 crosses pure two work " science of beer " (Japanese original name " PVC one Le science "), the 7th edition distribution on June 4th, 2010, talk society of Co., Ltd.
Summary of the invention
In the manufacture of beer, distinguish that while manufacturing nablab flavor beverage by the weight ratio of the Fructus Hordei Germinatus conventionally adopting and hops, the beer taste beverage of manufacturing lacks the convergence sense of taste.This kind of problem is not carry out fermenting and distinctive problem in the nablab flavor beverage manufactured.
The present invention is to provide the nablab flavor beverage of the convergence sense of having given taste as object.
In view of above situation, the result of inventor's further investigation of the present invention, in beer, can become in imagination and occur astringent taste, lack and under the prerequisite of balanced local flavor, improve the weight ratio with respect to the hops of Fructus Hordei Germinatus, but obtain the opinion of the nablab flavor beverage of the produced harmony excellence contrary with anticipation.This opinion exceeds anticipation completely, is surprising conclusion.And based on this opinion, found if with respect to the weight ratio of the polyphenol of extract component total amount in nablab flavor beverage in particular range, can make not form in nablab flavor beverage the balanced local flavor of shortage that occurs astringent taste, can give the convergence sense of its taste, thereby complete the present invention.
According to the present invention, can provide (1)～the nablab flavor beverage of (26), its manufacture method and manufacture in the wheat juice that uses.
(1) a nablab flavor beverage, is characterized in that, is 20 × 10 with respect to the weight ratio (% by weight of the total amount of the % by weight/extract component of polyphenol) of the polyphenol of the total amount of extract component
-4～50 × 10
-4.
(2) according to the nablab flavor beverage described in (1), it is characterized in that, is 20 × 10 with respect to the weight ratio (% by weight of the total amount of the % by weight/extract component of polyphenol) of the polyphenol of the total amount of extract component
-4～40 × 10
-4.
(3) according to the nablab flavor beverage described in (1), it is characterized in that, is 20 × 10 with respect to the weight ratio (% by weight of the total amount of the % by weight/extract component of polyphenol) of the polyphenol of the total amount of extract component
-4～30 × 10
-4.
(4) according to the nablab flavor beverage described in any one in (1)～(3), it is characterized in that, the total amount of described extract component is 0.1～2 % by weight.
(5) according to the nablab flavor beverage described in (4), it is characterized in that, the total amount of described extract component is 0.1～1 % by weight.
(6) according to the nablab flavor beverage described in (4), it is characterized in that, the total amount of described extract component is 0.1～0.5 % by weight.
(7) according to the nablab flavor beverage described in (4), it is characterized in that, the total amount of described extract component is 0.1～0.35 % by weight.
(8) according to the nablab flavor beverage described in any one in (1)～(7), it is characterized in that, in described extract component, comprise the extract component from wheat.
(9) according to the nablab flavor beverage described in any one in (1)～(8), it is characterized in that, heat is 0.4～8kcal/100ml.
(10) according to the nablab flavor beverage described in (9), it is characterized in that, heat is 0.4～4kcal/100ml.
(11) according to the nablab flavor beverage described in (9), it is characterized in that, heat is 0.4～2kcal/100ml.
(12) according to the nablab flavor beverage described in (9), it is characterized in that, heat is 0.4～1.4kcal/100ml.
(13) according to the nablab flavor beverage described in any one in (1)～(12), it is characterized in that, the content of saccharic is 0.1～2.0g/100ml.
(14) according to the nablab flavor beverage described in (13), it is characterized in that, the content of saccharic is 0.1～1.0g/100ml.
(15) according to the nablab flavor beverage described in (13), it is characterized in that, the content of saccharic is 0.1～0.5g/100ml.
(16) according to the nablab flavor beverage described in (13), it is characterized in that, the content of saccharic is 0.1～0.35g/100ml.
(17) according to the nablab flavor beverage described in any one in (1)～(16), it is characterized in that, is the beverage of non-fermentation.
(18) a wheat juice, is characterized in that, is 20 × 10 with respect to the weight ratio (% by weight of the total amount of the % by weight/extract component of polyphenol) of the polyphenol of the total amount of extract component
-4～50 × 10
-4.
(19) according to the wheat juice described in (18), it is characterized in that, is 20 × 10 with respect to the weight ratio (% by weight of the total amount of the % by weight/extract component of polyphenol) of the polyphenol of the total amount of extract component
-4～40 × 10
-4.
(20) according to the wheat juice described in (18), it is characterized in that, is 20 × 10 with respect to the weight ratio (% by weight of the total amount of the % by weight/extract component of polyphenol) of the polyphenol of the total amount of extract component
-4～30 × 10
-4.
(21) manufacture method for nablab flavor beverage, is characterized in that, being included in respect to the weight ratio (% by weight of the total amount of the % by weight/extract component of polyphenol) of the polyphenol of the total amount of extract component is 20 × 10
-4～50 × 10
-4wheat juice in add the operation of flavoring ingredients and carbon dioxide.
(22) according to the manufacture method described in (21), it is characterized in that, is 20 × 10 with respect to the weight ratio (% by weight of the total amount of the % by weight/extract component of polyphenol) of the polyphenol of the total amount of extract component
-4～40 × 10
-4.
(23) according to the manufacture method described in (21), it is characterized in that, is 20 × 10 with respect to the weight ratio (% by weight of the total amount of the % by weight/extract component of polyphenol) of the polyphenol of the total amount of extract component
-4～30 × 10
-4.
(24) according to the manufacture method described in any one in (21)～(23), it is characterized in that, use by hop pellet being added in wheat juice filtrate and boiling the wheat juice obtaining.
(25) according to the manufacture method described in any one in (21)～(24), it is characterized in that the beverage that described beer taste beverage is non-fermentation.
(26) according to the manufacture method described in any one in (21)～(25), it is characterized in that, for the manufacture of the nablab flavor beverage described in any one in (1)～(17).
By the present invention, can make not form in nablab flavor beverage the balanced local flavor of shortage that occurs astringent taste the convergence sense that can give its taste.
The specific embodiment
< nablab flavor beverage >
The invention provides nablab flavor beverage.In this manual, nablab flavor beverage can refer in particular to the beer taste beverage of non-fermentation.Nablab flavor beverage of the present invention contains polyphenol.In the present invention, can give the taste of nablab flavor beverage because of polyphenol and feel with convergence, so extremely important from the viewpoint of local flavor.Therefore,, for improving the Determination of Polyphenols of nablab flavor beverage, preferably use the hops that polyphenol content is high.Because hop pellet contains in a large number polyphenol compared with lupulus extract, so can preferably use in the present invention.
The polyphenol content of nablab flavor beverage of the present invention can recently stipulate according to the weight of the total amount with respect to extract component.Weight ratio with respect to the polyphenol of the total amount of described extract component can affect the effect of the present invention that does not occur astringent taste and the convergence sense in taste is given to described beverage.Therefore, described weight ratio is not as long as hindering in the scope of effect of the present invention.In the scope that the weight ratio (% by weight of the total amount of the % by weight/extract component of polyphenol) of the polyphenol of the total amount with respect to the extract component in nablab flavor beverage of the present invention can form in following any combination, under it, be limited to 20 × 10
-4above, be preferably 21 × 10
-4above, more preferably 22 × 10
-4above, more preferably 23 × 10
-4above, further more preferably 24 × 10
-4above; On it, be limited to 50 × 10
-4below, be preferably 40 × 10
-4below, more preferably 35 × 10
-4below, more preferably 30 × 10
-4below, further more preferably 29 × 10
-4below, be more preferably 28 × 10
-4below, be further more preferably 27 × 10
-4below, further more preferably 26 × 10
-4below, be further more preferably 25 × 10
-4below.For example can make with respect to the weight ratio (% by weight of the total amount of the % by weight/extract component of polyphenol) of the polyphenol of the total amount of extract component is 20 × 10
-4～50 × 10
-4, be preferably 20 × 10
-4～40 × 10
-4, more preferably 20 × 10
-4～35 × 10
-4.As example further, can make with respect to the weight ratio (% by weight of the total amount of the % by weight/extract component of polyphenol) of the polyphenol of the total amount of extract component is 20 × 10
-4～50 × 10
-4, be preferably 20 × 10
-4～40 × 10
-4, more preferably 20 × 10
-4～35 × 10
-4, more preferably 20 × 10
-4～30 × 10
-4, further more preferably 20 × 10
-4～29 × 10
-4, be more preferably 20 × 10
-4～28 × 10
-4, be further more preferably 21 × 10
-4～28 × 10
-4, further more preferably 22 × 10
-4～28 × 10
-4, be further more preferably 22 × 10
-4～27 × 10
-4, be further preferably 23 × 10
-4～27 × 10
-4, be further more preferably 23 × 10
-4～26 × 10
-4, be particularly preferably 24 × 10
-4～26 × 10
-4, especially more preferably 24 × 10
-4～25 × 10
-4.In already present nablab flavor beverage, also do not find recently to contain with described weight the nablab flavor beverage of polyphenol.
Weight ratio with respect to the polyphenol of the total amount of extract component is less than 20 × 10
-4time, although there is not astringent taste in nablab flavor beverage, the convergence sense in taste disappears, so not preferred.On the other hand, be greater than 50 × 10 with respect to the weight ratio of the polyphenol of the total amount of extract component
-4time, although in the taste in nablab flavor beverage, there is convergence sense, because thering is astringent taste, so not preferred.
In this manual, " convergence is felt " of taste refers to that taste has uniformity, has tasty and refreshing sense (tasty and refreshing sense well).
In this description, " beer taste beverage " refers to the soda with beer sample local flavor.Be the beer taste beverage of this description in the situation that there is no special declaration, the fermentation procedure that no matter has the yeast of having no way of to carry out, the soda that comprises whole beer flavors.The present invention is directed to the alcohol-free type in this type of beverage, the beverage of the alcohol-free type of for example non-fermentation, it is soft in fact.At this, beverage of the present invention is not got rid of the beverage of the denier alcohol that contains the degree that cannot detect.The alcohol number of degrees become 0.0% beverage by rounding up, wherein, the alcohol number of degrees become 0.00% beverage and are all included in non-alcoholic drink of the present invention by rounding up.Owing to being difficult to alcohol to be removed completely from the beverage through the fermentation procedure that undertaken by yeast, so becoming 0.00% beverage by rounding up, the alcohol number of degrees expect to manufacture by the method for non-fermentation.In this description, non-fermentation refers to without the organic decomposition being caused by microorganism, refers to especially not because generating alcohol through the organic substance decomposing being caused by yeast.As the kind of nablab flavor beverage of the present invention, for example, comprise nablab flavor beverage, the cold drink of beer taste etc. of non-fermentation.
In this description, the alcohol number of degrees of beer taste beverage refer to the content (v/v%) of the alcoholic content in beverage, and alcoholic content can use known any method to measure, and can use vibrating densimeter to measure.Concrete example is below described.Preparation processes by filtration or ultrasonic wave the sample that the carbon dioxide in beverage is removed.Obtain distillate by this sample being carried out to straight fire distillation, measure the density of this distillate in the time of 15 ℃.The subordinate list " the 2nd table alcoholic content and density (15 ℃) and proportion (15/15 ℃) conversion table " that uses the analytic approach (putting down into 19 national tax Room instruction changes on June 22nd, No. 6 1) of Japanese national tax Room regulation, can be by converting described measured value to obtain the alcoholic content in beverage.In addition,, when alcoholic content is low concentration, for example, while being less than 1.0v/v%, also can measure alcoholic content by commercially available alcoholometry device or gas chromatography etc.
Polyphenol described in this description for example can be enumerated the polyphenol adding from the polyphenol of wheat and hops, as additive.As the polyphenol from wheat, for example, can enumerate catechin, prodelphinidin B3, PB3 etc.As the polyphenol from hops, for example, can enumerate catechin, PB3, OPC C2 etc.As additive and the polyphenol that adds, as long as the additive that is acknowledged as food additives all can, for example can enumerate green tea polyphenols, oolong tea polyphenol, apple polyphenol etc.Nablab flavor beverage of the present invention contains from the polyphenol of wheat with from the polyphenol of hops.The mensuration of polyphenol content can be undertaken by common known any method.In the present invention, as long as without special records, " BCOJ beer analysis method (2004.11.1 change version) 7.11 total polyphenols " of making according to beer wine that the combination international technology committee (BCOJ) works out are measured.
Hops described in this description refers to, the hops using in manufacture as long as beer etc. all can, for example can from hops processed goods such as dried hops cone (dried hop cone), particle hops, powder hops, lupulus extract, isomerized lupulus, six hydrogen isomerized lupulus, tetrahydro isomerized hops etc., suitably select 1 or multiple according to object.Described hops can be any form, and the preferably high hops of polyphenol content, is applicable to hop pellet.
The total amount of the extract component described in this description refers to the summation of the extract component containing in nablab flavor beverage, can measure according to " BCOJ beer analysis method (2004.11.1 change version) 7.2 extracts ".
In nablab flavor beverage of the present invention, the total amount of extract component can affect the foam forming at the liquid level of nablab flavor beverage.Cause is by making the total amount of extract component in particular range, can give the foam forming at liquid level with sufficient quality, and the particularly stability of high holding property of bubble, so be seen as preferably from the viewpoint that makes outward appearance more approach beer.In the scope that the total amount of the extract component in nablab flavor beverage of the present invention can form in following any combination, more than being limited to 0.1 % by weight under it, more than being preferably 0.2 % by weight; On it, be limited to below 2 % by weight, be preferably below 1 % by weight, more preferably below 0.8 % by weight, more preferably below 0.6 % by weight, further more preferably below 0.5 % by weight, be more preferably below 0.4 % by weight, be further more preferably below 0.35 % by weight, further more preferably below 0.3 % by weight.For example the total amount of the extract component in nablab flavor beverage of the present invention can be 0.1～2 % by weight, is preferably 0.1～1 % by weight, more preferably 0.1～0.5 % by weight.As example further, the total amount of the extract component in nablab flavor beverage of the present invention for example can be 0.1～2 % by weight, be preferably 0.1～1 % by weight, more preferably 0.1～0.8 % by weight, more preferably 0.1～0.6 % by weight, further 0.1～0.5 % by weight more preferably, be more preferably 0.1～0.4 % by weight, further be more preferably 0.1～0.35 % by weight, further 0.1～0.3 % by weight more preferably, is further preferably 0.2～0.3 % by weight.
And in described extract component, also can contain the extract component from wheat.The extract component from wheat described in this description, as long as the extract component from wheat of Fructus Hordei Germinatus etc., also can be the extract component obtaining from the wheat of any raw material.The amount of extract component that can be by deducting the additive obtained separately, other raw materials from the total amount of described extract component from the total amount of the extract component of wheat is obtained.In the scope that the total amount of the extract component from wheat in nablab flavor beverage of the present invention can form in following any combination, more than being limited to 0.1 % by weight under it, more than being preferably 0.2 % by weight; On it, be limited to below 2 % by weight, be preferably below 1 % by weight, more preferably below 0.8 % by weight, more preferably below 0.6 % by weight, further more preferably below 0.5 % by weight, be more preferably below 0.4 % by weight, be further more preferably below 0.35 % by weight, further more preferably below 0.3 % by weight.For example the total amount of the extract component from wheat in nablab flavor beverage of the present invention can be 0.1～2 % by weight, is preferably 0.1～1 % by weight, more preferably 0.1～0.5 % by weight.As example further, the total amount of the extract component from wheat in nablab flavor beverage of the present invention for example can be 0.1～2 % by weight, be preferably 0.1～1 % by weight, more preferably 0.1～0.8 % by weight, more preferably 0.1～0.6 % by weight, further 0.1～0.5 % by weight more preferably, be more preferably 0.1～0.4 % by weight, further be more preferably 0.1～0.35 % by weight, further 0.1～0.3 % by weight more preferably, is further preferably 0.2～0.3 % by weight.
Wheat described in this description all can as long as normally used wheat in the manufacture of beer, sparkling wine.Described wheat refers to cereal gramineous like outer appearnce.As described wheat, for example can enumerate barley, wheat, rye, wild oat, oat, Job's tears etc., preferably use barley.These can be used alone a kind, also two or more can be carried out to multiple combination use.Above-mentioned wheat can be wheat after germination, any in the wheat that do not germinate, but wheat after preferably germinateing in the present invention.Further preferred Fructus Hordei Germinatus in wheat after this germination.Fructus Hordei Germinatus described in this description refers to the Fructus Hordei Germinatus after the wheat after germinateing is dried, is dug up the roots.
In the scope that the heat of nablab flavor beverage of the present invention can form in following any combination, in every 100ml beverage, more than its lower limit can be 0.4kcal, more than being preferably 0.8kcal; On it, be limited to below 8kcal, be preferably below 4kcal, more preferably below 3.2kcal, more preferably below 2.4kcal, further more preferably below 2kcal, be more preferably below 1.6kcal, further be more preferably below 1.4kcal, further more preferably below 1.2kcal.For example the heat of nablab flavor beverage of the present invention, in every 100ml beverage, can be 0.4～8kcal, is preferably 0.4～4kcal, more preferably 0.4～2kcal.As example further, the heat of described nablab flavor beverage is in every 100ml beverage, can be 0.4～8kcal, be preferably 0.4～4kcal, more preferably 0.4～3.2kcal, more preferably 0.4～2.4kcal, further 0.4～2kcal more preferably, is more preferably 0.4～1.6kcal, is further more preferably 0.4～1.4kcal, further 0.4～1.2kcal more preferably, is further preferably 0.8～1.2kcal.
The heat containing in beverage calculates according to " relevant nutrition represents the analytical method of the nutritional labeling in benchmark etc. etc. " of publishing relevant with Japan healthy enhancement method in principle.
As principle, the amount of the various nutritional labelings after can calculation in quantity is multiplied by the summation after the Energy Conversion coefficient (protein: 4kcal/g, lipid: 9kcal/g, saccharic: 4kcal/g, dietary fiber: 2kcal/g, alcohol: 7kcal/g, organic acid: 3kcal/g) of each composition.In detail with reference to " relevant nutrition represents the analytical method of the nutritional labeling in benchmark etc. etc. ".
The concrete assay method of the each nutritional labeling amount containing in beverage can carry out according to the various analytic approach of recording in the healthy enhancement method of Japan " relevant nutrition represents the analytical method of the nutritional labeling in benchmark etc. etc. ".If or entrusted juridical person's japanese food analysis center, these heats and/or each nutritional labeling amount also could be learnt.
Nablab flavor beverage of the present invention contains saccharic.Saccharic described in this description refers to that based on japanese food nutrition represents the saccharic of benchmark (No. 176th, Japanese MHLW in 2003 bulletin).As saccharic, can enumerate the oligosaccharides of monosaccharide, disaccharides, three carbohydrates, tetrose class～ten carbohydrate, in the present invention preferred monosaccharide and disaccharides.Can enumerate glucose, fructose, galactolipin, mannose etc. as monosaccharide.Can enumerate sucrose, lactose, maltose, trehalose, cellobiose etc. as disaccharides.In the scope that the saccharic content of nablab flavor beverage of the present invention can form in following any combination, more than being limited to 0.1g/100ml under it, more than being preferably 0.2g/100ml; On it, be limited to below 2.0g/100ml, be preferably below 1.0g/100ml, more preferably below 0.8g/100ml, more preferably below 0.6g/100ml, further more preferably below 0.5g/100ml, be more preferably below 0.4g/100ml, be further more preferably below 0.35g/100ml, further more preferably below 0.3g/100ml.The saccharic content of for example nablab flavor beverage of the present invention can be 0.1～2.0g/100ml, is preferably 0.1～1.0g/100ml, more preferably 0.1～0.5g/100ml.As example further, the saccharic content of described nablab flavor beverage can be 0.1～2.0g/100ml, be preferably 0.1～1.0g/100ml, more preferably 0.1～0.8g/100ml, more preferably 0.1～0.6g/100ml, more preferably 0.1～0.5g/100ml, be more preferably 0.1～0.4g/100ml, further be more preferably 0.1～0.35g/100ml, further 0.1～0.3g/100ml more preferably, is further preferably 0.2～0.3g/100ml.
The amount of saccharic can be calculated by the amount that deducts protein, lipid, dietary fiber, ash content, alcoholic content and moisture from the weight of beverage entirety.The amount of described protein, lipid, dietary fiber, ash content and moisture can represent the method mensuration of publishing in benchmark according to nutrition.Specifically, the amount of protein can be measured by the quantitative scaling method of nitrogen.The amount of lipid can be passed through ether extraction method, chloroform methanol mixes extraction method, lid Bo Shi method, acid decomposition or Rose-Gottlieb method and measures.The amount of dietary fiber can or be added sulfuric acid ash purification determining by high performance liquid chromatography.The amount of moisture can be passed through karl Fischer method, drying aids method, decompression heat drying method, normal heating seasoning or plastic sheeting method and measure.These assay methods by those skilled in the art conventionally known.
According to other aspects of the invention, can provide the total amount of extract component and the weight ratio of the polyphenol wheat juice in specific scope.Described wheat juice can be by boiling and obtain pulverizing wheat juice filtrate after saccharification (mashing).In the manufacture of nablab flavor beverage of astringent taste, preferably using can and not appear in the sapid convergence sense of tool in described wheat juice.
The total amount of extract component in wheat juice of the present invention and the weight ratio of polyphenol can be not hindering in the scope of effect of the present invention.In the scope that the total amount of extract component in wheat juice of the present invention and the weight ratio of polyphenol (% by weight of the total amount of the % by weight/extract component of polyphenol) can form in following any combination, under it, be limited to 20 × 10
-4above, be preferably 21 × 10
-4above, more preferably 22 × 10
-4above, more preferably 23 × 10
-4above, further more preferably 24 × 10
-4above; On it, be limited to 50 × 10
-4below, be preferably 40 × 10
-4below, more preferably 35 × 10
-4below, more preferably 30 × 10
-4below, further more preferably 29 × 10
-4below, be more preferably 28 × 10
-4below, be further more preferably 27 × 10
-4below, further more preferably 26 × 10
-4below, be further more preferably 25 × 10
-4below.For example can make the total amount of extract component and the weight ratio of polyphenol (% by weight of the total amount of the % by weight/extract component of polyphenol) is 20 × 10
-4～50 × 10
-4, be preferably 20 × 10
-4～40 × 10
-4, more preferably 20 × 10
-4～35 × 10
-4.As example further, can make the total amount of extract component and the weight ratio of polyphenol (% by weight of the total amount of the % by weight/extract component of polyphenol) is 20 × 10
-4～50 × 10
-4, be preferably 20 × 10
-4～40 × 10
-4, more preferably 20 × 10
-4～35 × 10
-4, more preferably 20 × 10
-4～30 × 10
-4, further more preferably 20 × 10
-4～29 × 10
-4, be more preferably 20 × 10
-4～28 × 10
-4, be further more preferably 21 × 10
-4～28 × 10
-4, further more preferably 22 × 10
-4～28 × 10
-4, be further more preferably 22 × 10
-4～27 × 10
-4, be further preferably 23 × 10
-4～27 × 10
-4, be further more preferably 23 × 10
-4～26 × 10
-4, be particularly preferably 24 × 10
-4～26 × 10
-4, especially more preferably 24 × 10
-4～25 × 10
-4.In already present wheat juice, also do not find recently to contain with described weight the wheat juice of polyphenol.
Weight ratio with respect to the polyphenol of the total amount of extract component is less than 20 × 10
-4time, although there is not astringent taste in nablab flavor beverage, the convergence sense in taste disappears, so not preferred.On the other hand, be greater than 50 × 10 with respect to the weight ratio of the polyphenol of the total amount of extract component
-4time, although there is convergence sense in the taste of nablab flavor beverage, there is astringent taste, so not preferred.
And, in the described extract component in wheat juice of the present invention, also can contain the extract component from wheat.In the case of comprising the extract component from wheat, in the scope that its total amount can form in following any combination, more than being limited to 0.1 % by weight under it, more than being preferably 0.2 % by weight; On it, be limited to below 2 % by weight, be preferably below 1 % by weight, more preferably below 0.8 % by weight, more preferably below 0.6 % by weight, further more preferably below 0.5 % by weight, be more preferably below 0.4 % by weight, be further more preferably below 0.35 % by weight, further more preferably below 0.3 % by weight.For example, from the total amount of the extract component of wheat, its total amount can be 0.1～2 % by weight, is preferably 0.1～1 % by weight, more preferably 0.1～0.5 % by weight.As example further, in the case of comprising the extract component from wheat, its total amount can be 0.1～2 % by weight, is preferably 0.1～1 % by weight, more preferably 0.1～0.8 % by weight, more preferably 0.1～0.6 % by weight, more preferably 0.1～0.5 % by weight, is more preferably 0.1～0.4 % by weight, is further more preferably 0.1～0.35 % by weight, further 0.1～0.3 % by weight more preferably, is further preferably 0.2～0.3 % by weight.At this, the total amount of the extract component in wheat juice can be measured according to " BCOJ beer analysis method (2004.11.1 change version) 7.2 extracts ".
Can be by adding de aerated water, carbon dioxide, flavoring ingredients etc. to obtain nablab flavor beverage in wheat juice of the present invention.Be that wheat juice of the present invention is as the intermediate for the manufacture of nablab flavor beverage and useful.Described wheat juice can be kept in storage tank, container etc. until use.Preserve the temperature needing only below normal temperature (25 ℃), but from suppressing the preferred cooling preservation of viewpoint of quality badness.Cooling is as mentioned herein for example below 20 ℃, preferably below 15 ℃, more preferably below 10 ℃.Especially cooled wheat juice is called to cold wheat juice.As a kind of mode that uses wheat juice of the present invention, can be set forth in certain factory and manufacture the wheat juice as the intermediate of nablab flavor beverage, again this wheat juice is filled in cooling container etc., is transported to other factory both domestic and external, to manufacture nablab flavor beverage.
The manufacture method > of < nablab flavor beverage
The manufacture method of nablab flavor beverage is provided according to other aspects of the invention.As long as this manufacture method can be manufactured weight ratio with respect to the polyphenol of the total amount of the extract component nablab flavor beverage in particular range, can use any method.For example, the manufacture method of nablab flavor beverage of the present invention comprises wort preparation operation and product preparation section.
Wort preparation operation described in this description, comprises pulverizing saccharification (mashing) operation, wort filtration operation and the Wort boiling operation that for example comprise saccharification operation and protein decomposition process.
Pulverize saccharification (mashing) operation and comprise saccharification operation and protein decomposition process.Saccharification operation described herein refers to by the carbon source of the Fructus Hordei Germinatus etc. of Jiyu mill in future after pulverizing and/or nitrogenous source and suspends and be dissolved in the water, and decomposes the operation that the saccharic of starch etc. is generated to carbohydrate.Protein decomposition process generates the operation of amino acid, oligopeptides after referring to protein, peptide etc. being decomposed.
Pulverize saccharification (mashing) operation for example by mixing raw material and the water of Fructus Hordei Germinatus etc., at temperature arbitrarily, process random time and carry out.At this, when Fructus Hordei Germinatus is used as to raw material, Fructus Hordei Germinatus uses pulverizes Fructus Hordei Germinatus.
And, the treatment conditions of pulverizing saccharification (mashing) operation are set in the scope that following any combination forms for the saccharic content in the nablab flavor beverage that can obtain by the saccharic content in the wheat juice that obtain through wort preparation operation or through wort preparation operation and product preparation section, more than being limited to 0.1g/100ml under it, more than being preferably 0.2g/100ml; On it, be limited to below 2.0g/100ml, be preferably below 1.0g/100ml, more preferably below 0.8g/100ml, more preferably below 0.6g/100ml, further more preferably below 0.5g/100ml, be more preferably below 0.4g/100ml, be further more preferably below 0.35g/100ml, further more preferably below 0.3g/100ml.The treatment conditions of for example pulverizing saccharification (mashing) operation are that the saccharic content in the nablab flavor beverage that can obtain by the saccharic content in the wheat juice that obtain through wort preparation operation or through wort preparation operation and product preparation section is set as 0.1～2.0g/100ml, be preferably 0.1～1.0g/100ml, more preferably 0.1～0.5g/100ml.As example further, the treatment conditions of pulverizing saccharification (mashing) operation are that the saccharic content in the nablab flavor beverage that can obtain by the saccharic content in the wheat juice that obtain through wort preparation operation or through wort preparation operation and product preparation section is set as 0.1～2.0g/100ml, be preferably 0.1～1.0g/100ml, more preferably 0.1～0.8g/100ml, more preferably 0.1～0.6g/100ml, further 0.1～0.5g/100ml more preferably, be more preferably 0.1～0.4g/100ml, further be more preferably 0.1～0.35g/100ml, further 0.1～0.3g/100ml more preferably, further be preferably 0.2～0.3g/100ml.Pulverize pulverizing saccharification (mashing) mode that the temperature of saccharification (mashing) operation can be suitable according to the fragrance design alternative of commodity.Pulverizing in saccharification (mashing) operation, also can only use the endogenic enzyme from Fructus Hordei Germinatus, but in order to improve saccharification efficiency, obtain target saccharic composition, also can add separately carbohydrase.
In pulverizing saccharification (mashing) operation, can further add auxiliary material.As auxiliary material as long as in the manufacture of beer institute normally used auxiliary material all can, for example can enumerate cornstarch, hominy grits (corn grits), rice etc.
Wort filtration operation described in this description refers in the operation of pulverizing the filtration mash after saccharification (mashing) operation.
The operation that Wort boiling operation described in this description is boiled after referring to and add hops in the filtrate obtaining by wort filtration operation.As the opportunity that adds hops, preferably boiling before beginning, add with starting to boil simultaneously or boiling after just having started.Hops can once add whole amounts, also can add several times.For the polyphenol content in the wheat juice or the nablab flavor beverage that make to obtain in subsequent handling is in particular range, can in Wort boiling operation, add polyphenol.For example, by regulating the addition of hops, the polyphenol from hops can be added with aequum.Maybe can add and can be used as the polyphenol that additive adds.As this kind of polyphenol, for example, can enumerate catechin, prodelphinidin B3, PB3, OPC C2, green tea polyphenols, oolong tea polyphenol, apple polyphenol etc.
The condition of boiling in Wort boiling operation is set as making the total amount of extract component and the weight ratio of polyphenol in specific scope.In the scope that the total amount of extract component in wheat juice after boiling and the weight ratio of polyphenol (% by weight of the total amount of the % by weight/extract component of polyphenol) can form in following any combination, under it, be limited to 20 × 10
-4above, be preferably 21 × 10
-4above, more preferably 22 × 10
-4above, more preferably 23 × 10
-4above, further more preferably 24 × 10
-4above; On it, be limited to 50 × 10
-4below, be preferably 40 × 10
-4below, more preferably 35 × 10
-4below, more preferably 30 × 10
-4below, further more preferably 29 × 10
-4below, be more preferably 28 × 10
-4below, be further more preferably 27 × 10
-4below, further more preferably 26 × 10
-4below, be further more preferably 25 × 10
-4below.Described in, the condition of boiling can be enumerated as the total amount of extract component in the wheat juice after boiling and the weight ratio of polyphenol (% by weight of the total amount of the % by weight/extract component of polyphenol) are for example set as to 20 × 10
-4～50 × 10
-4, be preferably 20 × 10
-4～40 × 10
-4, more preferably 20 × 10
-4～35 × 10
-4.As example further, described in the condition of boiling can be enumerated as the total amount of extract component in the wheat juice after boiling and the weight ratio of polyphenol (% by weight of the total amount of the % by weight/extract component of polyphenol) are set as to 20 × 10
-4～50 × 10
-4, be preferably 20 × 10
-4～40 × 10
-4, more preferably 20 × 10
-4～35 × 10
-4, more preferably 20 × 10
-4～30 × 10
-4, further more preferably 20 × 10
-4～29 × 10
-4, be more preferably 20 × 10
-4～28 × 10
-4, be further more preferably 21 × 10
-4～28 × 10
-4, further more preferably 22 × 10
-4～28 × 10
-4, be further more preferably 22 × 10
-4～27 × 10
-4, be further preferably 23 × 10
-4～27 × 10
-4, be further more preferably 23 × 10
-4～26 × 10
-4, be particularly preferably 24 × 10
-4～26 × 10
-4, especially more preferably 24 × 10
-4～25 × 10
-4.
In addition, in Wort boiling operation, can add the composition except hops.Can be normally used raw material in the manufacture of beer as specific examples of such components, for example, can enumerate colouring agent, spices etc.
Can be by preparing wheat juice through above-mentioned Wort boiling operation.In the scope that the total amount of the extract component in wheat juice and the weight ratio of polyphenol (% by weight of the total amount of the % by weight/extract component of polyphenol) can form in following any combination, under it, be limited to 20 × 10
-4above, be preferably 21 × 10
-4above, more preferably 22 × 10
-4above, more preferably 23 × 10
-4above, further more preferably 24 × 10
-4above; On it, be limited to 50 × 10
-4below, be preferably 40 × 10
-4below, more preferably 35 × 10
-4below, more preferably 30 × 10
-4below, further more preferably 29 × 10
-4below, be more preferably 28 × 10
-4below, be further more preferably 27 × 10
-4below, further more preferably 26 × 10
-4below, be further more preferably 25 × 10
-4below.The total amount of the extract component of this wheat juice and the weight ratio of polyphenol (% by weight of the total amount of the % by weight/extract component of polyphenol) are for example 20 × 10
-4～50 × 10
-4, be preferably 20 × 10
-4～40 × 10
-4, more preferably 20 × 10
-4～35 × 10
-4.As example further, the total amount of the extract component of this wheat juice and the weight ratio of polyphenol (% by weight of the total amount of the % by weight/extract component of polyphenol) are 20 × 10
-4～50 × 10
-4, be preferably 20 × 10
-4～40 × 10
-4, more preferably 20 × 10
-4～35 × 10
-4, more preferably 20 × 10
-4～30 × 10
-4, further more preferably 20 × 10
-4～29 × 10
-4, be more preferably 20 × 10
-4～28 × 10
-4, be further more preferably 21 × 10
-4～28 × 10
-4, further more preferably 22 × 10
-4～28 × 10
-4,further be more preferably 22 × 10
-4～27 × 10
-4, be further preferably 23 × 10
-4～27 × 10
-4, be further more preferably 23 × 10
-4～26 × 10
-4, be particularly preferably 24 × 10
-4～26 × 10
-4, especially more preferably 24 × 10
-4～25 × 10
-4.
And, in the scope that the total amount of the extract component in described wheat juice can form in following any combination, more than being limited to 0.1 % by weight under it, more than being preferably 0.2 % by weight; On it, be limited to below 2 % by weight, be preferably below 1 % by weight, more preferably below 0.8 % by weight, more preferably below 0.6 % by weight, further more preferably below 0.5 % by weight, be more preferably below 0.4 % by weight, be further more preferably below 0.35 % by weight, further more preferably below 0.3 % by weight.For example the total amount of the extract component in described wheat juice is for example 0.1～2 % by weight, is preferably 0.1～1 % by weight, more preferably 0.1～0.5 % by weight.As example further, the total amount of the extract component in described wheat juice also can be 0.1～2 % by weight, be preferably 0.1～1 % by weight, more preferably 0.1～0.8 % by weight, more preferably 0.1～0.6 % by weight, further 0.1～0.5 % by weight more preferably, be more preferably 0.1～0.4 % by weight, further be more preferably 0.1～0.35 % by weight, further 0.1～0.3 % by weight more preferably, is further preferably 0.2～0.3 % by weight.
And then in the total amount of the extract component from wheat in the described wheat juice scope that can form in following any combination, more than being limited to 0.1 % by weight under it, more than being preferably 0.2 % by weight; On it, be limited to below 2 % by weight, be preferably below 1 % by weight, more preferably below 0.8 % by weight, more preferably below 0.6 % by weight, further more preferably below 0.5 % by weight, be more preferably below 0.4 % by weight, be further more preferably below 0.35 % by weight, further more preferably below 0.3 % by weight.For example the total amount of the extract component from wheat in described wheat juice also can be 0.1～2 % by weight, is preferably 0.1～1 % by weight, more preferably 0.1～0.5 % by weight.As example further, the total amount of the extract component from wheat in described wheat juice also can be 0.1～2 % by weight, be preferably 0.1～1 % by weight, more preferably 0.1～0.8 % by weight, more preferably 0.1～0.6 % by weight, further 0.1～0.5 % by weight more preferably, be more preferably 0.1～0.4 % by weight, further be more preferably 0.1～0.35 % by weight, further 0.1～0.3 % by weight more preferably, is further preferably 0.2～0.3 % by weight.
Above-mentioned wheat juice can be saved to the product manufacturing process for next step.Preservation can be carried out in storage tank, container etc. below normal temperature (25 ℃), but preferred cooling preservation.Chilling temperature for example can carry out below at 20 ℃, preferably below 15 ℃, more preferably below 10 ℃.
Described product manufacturing process refers to the operation of manufacturing nablab flavor beverage with the wheat juice obtaining through Wort boiling operation in this manual.Can in described wheat juice, add flavoring ingredients, carbon dioxide.By adding flavoring ingredients, can modulate arbitrarily the taste of nablab flavor beverage.As flavoring ingredients, can enumerate acid, spices, sweetener etc.In addition also can add as required, the anticorrisive agent of vitamin C etc.,, can by being left standstill and then filtered, wheat juice obtain nablab flavor beverage as required thereafter.
The manufacture method of above-mentioned nablab flavor beverage can preferably be applicable to the manufacture of nablab flavor beverage of the present invention.
Other composition > of <
In the present invention, as long as do not hinder effect of the present invention, also can use the composition that is acknowledged as food additives.For example, can enumerate the colouring agent of sweetener, various acid, spices, yeast extract, caramel colorant etc., the plant extract saponins material of soyasaponin, quillaja saponin etc., the phytoprotein of corn, soybean, broad bean etc. and containing peptide thing, the protein substance of bovine serum albumin(BSA) etc., the flavor enhancement of dietary fiber, amino acid etc., the antioxidant of ascorbic acid etc. etc.
< container-packed beverage >
Nablab flavor beverage of the present invention can carry out container filling.Can use the container of any form material, for example, can fill in the container that is enclosed in bottle, tank, bucket or PET bottle etc.
Embodiment
Be described more specifically in an embodiment the present invention, but scope of the present invention is not limited to this embodiment.
The manufacture > of < nablab flavor beverage
Manufacture by the following method at the nablab flavor beverage (comparative example 1～3) beyond required scope by nablab flavor beverage of the present invention (embodiment 1～7) within the required range of the weight ratio of the polyphenol of the total amount with respect to extract component and with respect to the weight ratio of the polyphenol of the total amount of extract component.
Relevant embodiment 1～7 and comparative example 1～3, be broken into suitable granularity by 20kg malt flour, puts it into after feed well, adds the warm water of 120L, makes the mash of approximately 50 ℃.Keep, after 30 minutes, being warming up to gradually 65 ℃～72 ℃ and carrying out saccharification in 60 minutes at 50 ℃.After saccharification finishes, mash is warming up to after 77 ℃, moves into wheat juice filter-tank and filter, obtain filtrate.
A part that extracts the filtrate obtaining, adds warm water.Now, the total amount of the extract component when mixed proportion of filtrate and warm water is adjusted to aftermentioned and boiled is amount as described below, be 0.4 % by weight for embodiment 2～5 and comparative example 1 and 3, be 0.1 % by weight for embodiment 1, be 1 % by weight for embodiment 6, being 2 % by weight for embodiment 7, is 0.05 % by weight for comparative example 2.
For the mixed liquor of each filtrate and warm water, when manufacture scale is 100L, add hops, 100 ℃ are boiled 80 minutes.Now, make under the condition that bitter taste valency is identical, adjusting the addition of extract hops and particle hops, manufacturing in a large number the wheat juice that total amount is identical and total polyphenols amount is different (hereinafter referred to as former wheat juice) of extract component.Precipitation and separation in liquid from boiling, is cooled to after approximately 2 ℃, by former wheat the juice identical total amount of extract component is carried out to Mixed adjustment together, thereby obtains the adjustment wheat juice of the polyphenol that contains aequum.
Adjust in wheat juice and add respectively appropriate antioxidant, spices, acid (being added into the amount that pH is less than 4) at these, store approximately 24 hours.Add appropriate carbon dioxide therebetween.,, through the operation of filtration sterilization (more than 65 ℃ heating 10 minutes), obtain nablab flavor beverage of the present invention (embodiment 1～7) and nablab flavor beverage (comparative example 1～3) thereafter.
In addition, about the bitter taste valency of beverage, according to " BCOJ beer analysis method (2004.11.1 change version) 7.12 bitter taste valencys " metering.In sample after degassed, add after acid and extract with isooctane, the absorbance of obtained isooctane layer is compared at 275nm place and measured with pure isooctane, be multiplied by coefficient and obtain bitter taste valency (BU).
In addition, relevant polyphenol content, according to " BCOJ beer analysis method (2004.11.1 change version) 7.11 total polyphenols " metering.
The evaluation > of < fragrance
In this description, the fragrance of nablab flavor beverage is evaluated by sensory test according to point system.Have or not " the convergence sense of taste " and " astringent taste " by 5 sense organ judging panels through well trained with 4 points of full marks evaluations." feel to obtain "=4 points, " feeling slightly to obtain "=3 points, " utmost point is faintly felt "=2 point, " imperceptible "=1 point, calculates and evaluates the average mark dividing, and the evaluation in 3 stages is set according to average mark.
Average mark is more than 1.0～be less than 2.0 ×;
Average mark is more than 2.0～be less than 3.0 △;
Average mark is more than 3.0～below 4.0 zero.
The evaluation > of < extract component
In an embodiment, evaluate the amount of the extract component in beverage according to following methods.Be extract component according to " BCOJ beer analysis method (2004.11.1 change version) 7.2 extracts " metering.
The evaluation > of < heat
Heat is according to relevant with Japan healthy enhancement method " relevant nutrition represents the analytical method of the nutritional labeling in benchmark etc. etc. " calculating of publishing.
The evaluation > of < saccharic
The mensuration of saccharic is used the formula that represents benchmark (No. 176th, Japanese MHLW in 2003 bulletin) according to Japanese nutrition.
< quality evaluation >
About the evaluation result of the fragrance of embodiment 1～7 and comparative example 1～3 as shown in the following Table 1.
Table 1
Table 1 shows, is being 20 × 10 with respect to the weight ratio (% by weight of the total amount of the % by weight/extract component of polyphenol) of the polyphenol component of the total amount of extract component
-4～50 × 10
-4time can feel the convergence sense (embodiment 1～7) of taste.
Relevant comparative example 1, although there is not astringent taste, does not restrain sense, so not preferred yet in taste.Relevant comparative example 2, although there is not astringent taste, the convergence sense deficiency in taste, so not preferred yet.In addition, although can feel there is convergence sense in taste, there is astringent taste, so not preferred in relevant comparative example 3.
In addition, relevant embodiment 1～7 and comparative example 1～3, implemented and the same quality evaluation carrying out in nablab flavor beverage in the stage of making adjustment wheat juice.Adjusting in wheat juice, about embodiment 1～7, feel and have convergence sense in taste, and on the other hand, relevant comparative example 1, although there is not astringent taste, does not restrain sense, so not preferred in taste yet.Relevant comparative example 2, although there is not astringent taste, the convergence sense deficiency in taste, so not preferred.In addition, although can feel there is convergence sense in taste, there is astringent taste in relevant comparative example 3.So it is not preferred.
Claims (26)
1. a nablab flavor beverage, is characterized in that, the % by weight that is the total amount of the % by weight/extract component of polyphenol with respect to the weight ratio of the polyphenol of the total amount of extract component is 20 × 10
-4～50 × 10
-4.
2. according to the nablab flavor beverage described in claim 1, it is characterized in that, the % by weight that is the total amount of the % by weight/extract component of polyphenol with respect to the weight ratio of the polyphenol of the total amount of extract component is 20 × 10
-4～40 × 10
-4.
3. according to the nablab flavor beverage described in claim 1, it is characterized in that, the % by weight that is the total amount of the % by weight/extract component of polyphenol with respect to the weight ratio of the polyphenol of the total amount of extract component is 20 × 10
-4～30 × 10
-4.
4. according to the nablab flavor beverage described in any one in claim 1～3, it is characterized in that, the total amount of described extract component is 0.1～2 % by weight.
5. according to the nablab flavor beverage described in claim 4, it is characterized in that, the total amount of described extract component is 0.1～1 % by weight.
6. according to the nablab flavor beverage described in claim 4, it is characterized in that, the total amount of described extract component is 0.1～0.5 % by weight.
7. according to the nablab flavor beverage described in claim 4, it is characterized in that, the total amount of described extract component is 0.1～0.35 % by weight.
8. according to the nablab flavor beverage described in any one in claim 1～7, it is characterized in that, in described extract component, comprise the extract component from wheat.
9. according to the nablab flavor beverage described in any one in claim 1～8, it is characterized in that,
Heat is 0.4～8kcal/100ml.
10. according to the nablab flavor beverage described in claim 9, it is characterized in that, heat is 0.4～4kcal/100ml.
11. according to the nablab flavor beverage described in claim 9, it is characterized in that, heat is 0.4～2kcal/100ml.
12. according to the nablab flavor beverage described in claim 9, it is characterized in that, heat is 0.4～1.4kcal/100ml.
13. according to the nablab flavor beverage described in any one in claim 1～12, it is characterized in that, the content of saccharic is 0.1～2.0g/100ml.
14. according to the nablab flavor beverage described in claim 13, it is characterized in that, the content of saccharic is 0.1～1.0g/100ml.
15. according to the nablab flavor beverage described in claim 13, it is characterized in that, the content of saccharic is 0.1～0.5g/100ml.
16. according to the nablab flavor beverage described in claim 13, it is characterized in that, the content of saccharic is 0.1～0.35g/100ml.
17. according to the nablab flavor beverage described in any one in claim 1～16, it is characterized in that, is the beverage of non-fermentation.
18. 1 kinds of wheat juice, is characterized in that, the % by weight that is the total amount of the % by weight/extract component of polyphenol with respect to the weight ratio of the polyphenol of the total amount of extract component is 20 × 10
-4～50 × 10
-4.
19. according to the wheat juice described in claim 18, it is characterized in that, the % by weight that is the total amount of the % by weight/extract component of polyphenol with respect to the weight ratio of the polyphenol of the total amount of extract component is 20 × 10
-4～40 × 10
-4.
20. according to the wheat juice described in claim 18, it is characterized in that, the % by weight that is the total amount of the % by weight/extract component of polyphenol with respect to the weight ratio of the polyphenol of the total amount of extract component is 20 × 10
-4～30 × 10
-4.
The manufacture method of 21. 1 kinds of nablab flavor beverages, is characterized in that, the % by weight that to be included in respect to the weight ratio of the polyphenol of the total amount of extract component be the total amount of the % by weight/extract component of polyphenol is 20 × 10
-4～50 × 10
-4wheat juice in add the operation of flavoring ingredients and carbon dioxide.
22. according to the manufacture method described in claim 21, it is characterized in that, the % by weight that is the total amount of the % by weight/extract component of polyphenol with respect to the weight ratio of the polyphenol of the total amount of extract component is 20 × 10
-4～40 × 10
-4.
23. according to the manufacture method described in claim 21, it is characterized in that, the % by weight that is the total amount of the % by weight/extract component of polyphenol with respect to the weight ratio of the polyphenol of the total amount of extract component is 20 × 10
-4～30 × 10
-4.
24. according to the manufacture method described in any one in claim 21～23, it is characterized in that, uses by hop pellet being added in wheat juice filtrate and boiling the wheat juice obtaining.
25. according to the manufacture method described in any one in claim 21～24, it is characterized in that, the beverage that described beer taste beverage is non-fermentation.
26. according to the manufacture method described in any one in claim 21～25, it is characterized in that, for the manufacture of the nablab flavor beverage described in any one in claim 1～17.
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| CN107249345B (en) * | 2015-02-20 | 2018-08-31 | 花王株式会社 | Container-packed beverage |
| US10143213B2 (en) | 2015-02-20 | 2018-12-04 | Kao Corporation | Packaged beverage |
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