CN106028834A - Beer-like effervescent beverage and production method therefor - Google Patents
Beer-like effervescent beverage and production method therefor Download PDFInfo
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- CN106028834A CN106028834A CN201480062165.XA CN201480062165A CN106028834A CN 106028834 A CN106028834 A CN 106028834A CN 201480062165 A CN201480062165 A CN 201480062165A CN 106028834 A CN106028834 A CN 106028834A
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- Prior art keywords
- medicated beer
- hops
- beer sample
- sparkling beverage
- beverage
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Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 67
- 238000004519 manufacturing process Methods 0.000 title claims description 19
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 41
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 36
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 31
- 244000068988 Glycine max Species 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 25
- 150000004676 glycans Chemical class 0.000 claims abstract description 24
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 24
- 239000005017 polysaccharide Substances 0.000 claims abstract description 24
- 238000001914 filtration Methods 0.000 claims abstract description 18
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 18
- 235000012239 silicon dioxide Nutrition 0.000 claims abstract description 10
- 235000013405 beer Nutrition 0.000 claims description 77
- 239000011148 porous material Substances 0.000 claims description 9
- 239000002671 adjuvant Substances 0.000 claims description 8
- 229940106579 hops extract Drugs 0.000 claims description 5
- 239000001906 humulus lupulus l. absolute Substances 0.000 claims description 5
- 150000001720 carbohydrates Chemical class 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 4
- 238000011160 research Methods 0.000 abstract description 3
- 239000006260 foam Substances 0.000 description 27
- 239000000796 flavoring agent Substances 0.000 description 22
- 235000019634 flavors Nutrition 0.000 description 22
- 230000000052 comparative effect Effects 0.000 description 16
- 239000007788 liquid Substances 0.000 description 16
- 230000014759 maintenance of location Effects 0.000 description 14
- 238000005187 foaming Methods 0.000 description 13
- 239000002994 raw material Substances 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 238000009835 boiling Methods 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 5
- 235000010724 Wisteria floribunda Nutrition 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 239000012528 membrane Substances 0.000 description 5
- 235000014101 wine Nutrition 0.000 description 5
- 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 4
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 235000020094 liqueur Nutrition 0.000 description 4
- 108090000765 processed proteins & peptides Proteins 0.000 description 4
- 235000015040 sparkling wine Nutrition 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- VMSLCPKYRPDHLN-UHFFFAOYSA-N (R)-Humulone Chemical compound CC(C)CC(=O)C1=C(O)C(CC=C(C)C)=C(O)C(O)(CC=C(C)C)C1=O VMSLCPKYRPDHLN-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 229910052710 silicon Inorganic materials 0.000 description 2
- 239000010703 silicon Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000004408 titanium dioxide Substances 0.000 description 2
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000004848 nephelometry Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 239000012925 reference material Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/54—Mixing with gases
-
- 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
- A23L2/66—Proteins
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
Landscapes
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Abstract
The present invention addresses the issue of providing a beer-like effervescent beverage having excellent froth-retention and taste, low turbidity, and high clarity. As a result of diligent research into a method for reducing turbidity that increases when both soybean polysaccharides and hops are used when producing a beer-like effervescent beverage, the discovery was made that using silicon dioxide having a purity of at least 98% as a filtration aid in the filtration step is effective.
Description
Technical field
The present invention relates to the medicated beer sample sparkling beverage that a kind of turbidity is low and clarity is excellent.
Background technology
In the past for alcoholic beverage, the medicated beer being made up of Fructus Hordei Germinatus and hops is behaved and is familiar with.With regard to alcohol duty
Classification in method, " sparkling wine " that the most malty usage amount is few, in sparkling wine, mix wine
What essence and " liqueur (liqueur) (foaminess) (1) " for preparing, raw material did not use Fructus Hordei Germinatus is referred to as so-called the
" other brewed wines " of 3 type beers etc. substitute the various medicated beer sample sparkling beverages listing of medicated beer.Enter
And, band the most expands just like the taste as medicated beer but the market of nonalcoholic " alcohol-free beer ".
It addition, it is said that in general, any of the above beverage all can blend suddenly to give fragrant and mellow fragrance and bitterness
Cloth (hop) or the composition from hops.(non-patent literature 1)
The foam that medicated beer produces when noting wine is considered important in terms of vision and delicious food degree, above-mentioned beer
Wine sample sparkling beverage is also same.But, medicated beer sample beverage is affected by the amount etc. of the Fructus Hordei Germinatus used, meeting
There is the problem that foaming characteristic and head retention are inferior to conventional medicated beer.
Be directed to this, in patent documentation 1, by use by selected from soluble soybean polysaccharide class, I
The foaming agent of at least one composition in primary glue, gellan gum, xanthan gum and guar gum and foam stabiliser,
The foam of the good medicated beer sample beverage of outward appearance can be formed.In patent documentation 2, report about use with
Under the pH that the isoelectric point, IP than Semen sojae atricolor is low, soluble soybean polysaccharide class obtained by extraction is effective ingredient
The sparkling beverage of foam stabiliser.Unfermentable beer in patent documentation 3, containing soy ration fiber
Winy beverage can form the medicated beer sample foam that atomic thin outward appearance is good.
[citation]
[patent documentation]
Patent documentation 1: Japanese Unexamined Patent Publication 2007-181427 publication
Patent documentation 2: International Publication WO2008/069027 pamphlet
Patent documentation 3: Japanese Unexamined Patent Publication 2013-21944 publication
[non-patent literature]
Non-patent literature 1: the science (pure two supervisions are crossed by talk society) of medicated beer
Summary of the invention
The problem that the present invention to be solved is to provide head retention, local flavor is excellent, turbidity is extremely low and limpid
The medicated beer sample sparkling beverage that property is high.
Utilize turbidity that reflective nephelometry obtains generally as the finger of the clarity weighing medicated beer
Mark, also same for medicated beer sample sparkling beverage.On the other hand, the clarity of liquid is determining beverage matter
Amount aspect is also emphasis, for medicated beer sample sparkling beverage, it is also desirable to clarity is high.But, learn:
If for local flavor and with hops, and in order to improve foam quality, foam stability and and with water-soluble
Property soybean polysaccharides, then have the problem that the turbidity of beverage uprises.
The present inventor has carried out making great efforts research for above-mentioned problem.
In the present invention, for when making manufacture medicated beer sample sparkling beverage due to and many with soluble soybean
Saccharide and hops and hops and the method for haze reduction that increases has carried out making great efforts research, found that:
Use highly purified silicon dioxide to be effective as filtration adjuvant at filtration step, complete this
Bright.
That is, the present invention relates to:
(1) a kind of medicated beer sample sparkling beverage, containing soluble soybean polysaccharide class and hops or hops
Turbidity at extract, and 650nm is less than 0.5.
(2) manufacture method of a kind of medicated beer sample sparkling beverage, is to manufacture containing soluble soybean polysaccharide
The medicated beer sample foaminess that turbidity is less than 0.5 at class and hops or hops extract and 650nm
The method of beverage, carries out filtering as filtration adjuvant including the silicon dioxide using purity more than 98%
Step.
(3) manufacture method of the medicated beer sample sparkling beverage as described in (2), wherein, putting down of silicon dioxide
All fine pore are more than 10nm.
(4) manufacture method of the medicated beer sample sparkling beverage as described in (2), wherein, adding of silicon dioxide
Dosage is 0.01 weight %～0.2 weight %.
That is, the effect of the present invention is for being provided that a kind of medicated beer sample sparkling beverage, its local flavor, foam matter
Amount, foam retention are excellent, and turbidity lowers, clarity is high.
Detailed description of the invention
(medicated beer sample sparkling beverage)
The medicated beer sample sparkling beverage of the present invention, refers to the local flavor with similar medicated beer and possesses and medicated beer
Equal foaming characteristic, the sparkling beverage of foam retention.For example, it is possible to enumerate: the use of Fructus Hordei Germinatus
Measure few " sparkling wine ", " liqueur (liqueur) (foaming obtained by mixed alcohol in sparkling wine
Property) (1) ", raw material do not use " other brewed wines " that be referred to as so-called 3rd type beer of Fructus Hordei Germinatus, and with
Nonalcoholic " alcohol-free beer " of taste as medicated beer etc..
(soluble soybean polysaccharide class)
Soluble soybean polysaccharide class in the present invention, can from the raw material of containing water-soluble soybean polysaccharides,
Utilize water extraction or make it heat dissolution under acid-base condition, or utilizing enzyme to make it decompose dissolution.Separately
Outward, the raw material of use is preferably the raw material from soybean cotyledon, it is possible to use produce bean curd, Semen sojae atricolor is divided
The bean dregs that pair generates when albumen etc..It addition, the raw material of any molecular weight all can use, the most averagely
Molecular weight is (by using standard pulullan polysaccharide (pullulan) (Showa Denko K. K) as reference material
Matter and measure the NaNO at 0.1M3The value that the Intrinsic Viscosity Method of the viscosity in solution is tried to achieve) be thousands of extremely
Millions of, the raw material of specially 5000～1,000,000.
The addition of the soluble soybean polysaccharide class in the present invention, in medicated beer sample sparkling beverage, with
Solid component meter, soluble soybean polysaccharide class is preferably 0.005～0.5 weight %, more preferably 0.01～
0.1 weight %.If addition is few, then not sufficiently effective for foam, even if too much, effect differs
Also the most few.
(hops or hops extract)
In the present invention, as long as make when hops or hops extract typically manufacture medicated beer and medicated beer sample beverage
Kind, be not particularly limited, including the leaf of hops, its triturate and using they as
Extract that raw material obtains, the concentrate dried object of extract.For the kind of hops, can use
Any one hops such as " the bitter type hops " that " odor type hops " that fragrance is strong or bitter substance are many, the most also
Can be used several with.
Hops in the present invention and the addition of hops extract, as long as can be by the local flavor from hops
Give the amount of beverage, be not particularly limited, relative to final medicated beer sample sparkling beverage, add
Dosage is 0.005～2 weight %.If addition is very little, then beer flavor is light and have a poor flavour,
If too many, then hops bitterness is strong, becomes local flavor undesirable for beverage.
(filtration adjuvant)
Filtration adjuvant in the present invention refers to the high-purity titanium dioxide that silica purity is more than 98%
Silicon, can be that Porous and specific surface area be big and absorbability height person.Specifically, have: Fuji
The Sylopute series etc. of Silysia Chemical.Can be used alone or drink with medicated beer sample foaminess
Normally used kieselguhr using when material filters.
The average fine pore of the silicon dioxide in the present invention is preferably more than 10nm.Average fine pore is low
When 10nm, the turbidity after filtration is high, and clarity is deteriorated, but average fine pore is more than 10nm
Time, the medicated beer sample sparkling beverage that the turbidity after filtration is low and clarity is high can be obtained.
As long as the addition of the silicon dioxide in the present invention is relative to final medicated beer sample foaminess drink
Material, addition is 0.01～0.2 weight %.It is preferably 0.05～0.15 weight %.If titanium dioxide
Very little, then turbidity has the tendency uprised to the amount of silicon, if addition is too many, the most sometimes loses the wind of hops
Taste.
(manufacture method of medicated beer sample sparkling beverage)
For the manufacture method of medicated beer sample sparkling beverage, can use the most known with no particular limitation
Method.Do not limit and whether blend Fructus Hordei Germinatus, whether culture propagation, pick-me-up or non-spirituosity drink
Material.Also it is not particularly limited period about soluble soybean polysaccharide class, the adding method of hops and interpolation.
About filtration adjuvant, there is before filtration step the method being mixed in liquid and carrying out to filter, as long as
The scope that generally filtration adjuvant uses, is not particularly limited.
(manufacture method of unfermentable medicated beer sample sparkling beverage)
Then, for the unfermentable medicated beer sample sparkling beverage of the present invention, its general system is described
Make method.The unfermentable medicated beer sample sparkling beverage of the present invention, substantially utilizing Fructus Hordei Germinatus etc.
The liquid sugar juice of preparation adds soluble soybean polysaccharide class, does not utilize yeast to make it ferment but add
Carbon dioxide is manufactured, but can also be in the aqueous solution not utilizing Fructus Hordei Germinatus etc. and prepare
Add soluble soybean polysaccharide class, do not utilize yeast to make it ferment but add carbon dioxide in addition
Manufacture.
First it is usually in the ground product etc. of Fructus Hordei Germinatus etc., if necessary in the starchiness such as rice, corn starch
In, add warm water, mix and heat, mainly utilizing the enzyme of Fructus Hordei Germinatus to make starchiness saccharifying.To
This liquid sugar juice filter obtained by filtrate, add such as: saccharide, corn syrup, corn extract,
The auxiliary materials such as fruit juice, bitterness material, pigment, hops also boil.It addition, the medicated beer sample foaming of the present invention
The manufacture method of property beverage, preferably adds hops, adds hops the most before boiling.
The boiling conditions of the liquid sugar juice containing hops is preferably set at the temperature of more than 100 DEG C and boils 60
Minute～about 90 minutes.Boiling of certain time is carried out by high temperature, can be by the alpha acid in hops
It is transformed to different alpha acid.
The soluble soybean polysaccharide class added in the medicated beer sample sparkling beverage of the present invention can be in arbitrary order
Duan Tianjia.Such as: soluble soybean polysaccharide class can be added, also before the material solution saccharifying such as wheat juice
Can when liquid sugar juice nearly comes to the boil, the time of boiling, boil after add.It addition, manufacturing the present invention
Medicated beer sample sparkling beverage time, add in the case of hops, can add when adding hops simultaneously
Soluble soybean polysaccharide class, it is also possible to hops and soluble soybean polysaccharide class are added respectively.After boiling
Remove the precipitate such as hops slag, add carbon dioxide, it is thus achieved that as the medicated beer sample foaminess of target
Beverage.
It addition, the adjustment of the pH of medicated beer sample sparkling beverage can be carried out before boiling, it is also possible in
Carry out after boiling.
The ground product of Fructus Hordei Germinatus that the present invention uses, rice, the starchiness such as corn starch, the liquid sugar of carbonaceous sources,
Beyond Semen Tritici aestivi or Fructus Hordei Germinatus as the raw material such as nitrogen source containing amino acid whose material, be not particularly limited, can
Normally used raw material when manufacturing existing medicated beer sample sparkling beverage is used with common usage amount.
(turbidity)
The turbidity of the medicated beer sample sparkling beverage of the present invention, can adjust by by medicated beer sample sparkling beverage
It is 20 DEG C, uses VOS-ROTA scopometer (Haffmans company system), in 90 ° of scattered light modes
Measure.
As the condition determination of turbidity, can enumerate according to MEBAK proposal: measuring angle is
The opening angle of 90 ± 2.5 °, the red light of wavelength 650 ± 30nm, optic axis and scattered light is 20 ° ± 10 °.
For the turbidity recorded in this way, in order to obtain compared to commercially available medicated beer sample sparkling beverage
Cause the evaluation that clarity is good, it is desirable to the turbidity measurements at 650nm is less than 0.5.
Embodiment set forth below, but the technological thought of the present invention is not limited by these examples institute.
(embodiment 1～embodiment 3)
In Fructus Hordei Germinatus extract (Muntons Dry malt light) 1.7 weight portions, soybean peptide (only system
Oil Co., Ltd. HI-NUTE-DC6) 3 weight portions, soluble soybean polysaccharide class (only liquefaction strain formula
Commercial firm SOYAFIBE S-LA200) 0.5 weight portion, in hops granule (Saaz) 0.3 weight portion, add
Enter water 494.5 weight portion, heat 60 minutes in fluidized state.
After liquid cooling, use lactic acid to be adjusted to pH4.0, and adjust yield.
By Sylopute 200 (Fuji Silysia Chemical Co., Ltd. system, silica purity
99.0%, mean diameter 4 μm, average fine pore 21nm) and kieselguhr (Bai Shan Industrial Co., Ltd system
Them Light Super56, silica purity 90.0%) add as shown in table 1 relative to liquid
Add, filter with No. 2 filter paper (Advantec system), afterwards by the filter membrane of aperture 0.45 μm, add
The soda water of 500 weight portions, it is thus achieved that medicated beer sample sparkling beverage.
(comparative example 1)
In Fructus Hordei Germinatus extract (Muntons Dry malt light) 1.7 weight portions, soybean peptide (only system
Oil Co., Ltd. HI-NUTE-DC6) 3 weight portions, soluble soybean polysaccharide class (only liquefaction strain formula
Commercial firm SOYAFIBE S-LA200) 0.5 weight portion, in hops granule (Saaz) 0.3 weight portion, add
Enter water 494.5 weight portion, heat 60 minutes in fluidized state.
After liquid cooling, use lactic acid to be adjusted to pH4.0, and adjust yield.
By kieselguhr (Bai Shan Industrial Co., Ltd Them Light Super56, silica purity
90.0%) 0.3 weight % is added relative to liquid, and after filtering with No. 2 filter paper (Advantec system),
By the filter membrane of aperture 0.45 μm, add the soda water of 500 weight portions, it is thus achieved that medicated beer sample foaminess
Beverage.
[table 1]
Embodiment 1～3 and the evaluation of comparative example 1 be shown in table 2.
Head retention, is to be dispensed in serpentine pipe, medicated beer sample sparkling beverage with vibration with 30g
Device the most acutely vibrates, bubbling and foam surplus after 5 minutes at the end of confirming vibration just by naked eyes
Surplus, and using commercially available medicated beer sample sparkling beverage as comparison, foaming characteristic and head retention are entered
Row is evaluated.
(foaming characteristic)
◎: foam number is the most
More than zero: foam number
△: foam number is less slightly
×: foam number is few
Be evaluated as ◎, zero be judged to qualified.
(foam retention)
Zero: foam retention is high
△: foam retention is lower slightly
×: non-foam retentivity
Be evaluated as zero be judged to qualified.
The medicated beer sample sparkling beverage of acquisition is adjusted to 20 DEG C, uses VOS-ROTA scopometer
(Haffmans company system) measures turbidity in 90 ° of scattered light modes, and the turbidity recorded at 650nm is 0.5
It is qualified that following person is judged to.Turbidity is implemented to measure according to following MEBAK proposal.
Measure angle be 90 ± 2.5 °, the red light of wavelength 650 ± 30nm, optic axis open with scattered light
Bicker degree is 20 ° ± 10 °
(clarity)
◎: clarity is the best
Zero: clarity is good
△: clarity is the poorest
×: clarity is poor
Be evaluated as ◎, zero be judged to qualified.
For the local flavor of the medicated beer sample sparkling beverage obtained, it is evaluated according to following metewand.
By 5 intra-company officials of undergoing training can panelists to medicated beer similar degree, through throat sensation,
Delicious food degree carries out sense evaluation.
(local flavor)
◎: local flavor is the best
Zero: excellent flavor
△: local flavor is the best
×: weak flavor
Compared with commercially available medicated beer sample sparkling beverage, be evaluated as ◎, zero be judged to qualified.
[table 2]
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | |
| Foaming characteristic | ◎ | ◎ | ◎ | ◎ |
| Foam retention | ○ | ○ | ○ | ○ |
| Local flavor | ◎ | ◎ | ○ | ○ |
| Turbidity (90 °) | 0.35 | 0.21 | 0.15 | 1.80 |
| Clarity | ◎ | ◎ | ◎ | × |
Turbidity: VOS-ROTA scopometer (Haffmans company system) 650nm
Filtration adjuvant does not use Sylopute, foaming characteristic, foam retention, local flavor not to ask
Topic, but turbidity is high, becomes the medicated beer sample sparkling beverage of shortcoming clarity.
(comparative example 2～4)
Add as shown in table 3 Fructus Hordei Germinatus extract (Muntons Dry malt light), soybean peptide (only
Liquefaction Co., Ltd. HI-NUTE-DC6), soluble soybean polysaccharide class (Fuji Oil Co., Ltd.'s system
SOYAFIBE S-LA200), hops granule (Saaz), add water make entirety reach 500 weight portions,
Heat 60 minutes in fluidized state.
After liquid cooling, use lactic acid to be adjusted to pH4.0, and adjust yield.
By kieselguhr (Bai Shan Industrial Co., Ltd Them Light Super56, silica purity
90.0%) 0.3 weight % is added relative to liquid, and after filtering with No. 2 filter paper (Advantec system),
By the filter membrane of aperture 0.45 μm, add the soda water of 500 weight portions, it is thus achieved that medicated beer sample foaminess
Beverage.
(embodiment 4)
In the solution that comparative example 4 obtains, by Sylopute 200 (Fuji Silysia Chemical strain formula
Commercial firm's system, silica purity 99.0%, mean diameter 4 μm, average fine pore 21nm) relative to
Liquid is added as shown in table 3, and with No. 2 filter paper (Advantec system) filter after, pass through aperture
The filter membrane of 0.45 μm, adds the soda water of 500 weight portions, it is thus achieved that medicated beer sample sparkling beverage.
[table 3]
Comparative example 2～4 and the evaluation of embodiment 4 be shown in table 4.
Evaluation methodology is to be evaluated according to preceding method.
[table 4]
| Comparative example 2 | Comparative example 3 | Comparative example 4 | Embodiment 4 | |
| Foaming characteristic | ○ | ◎ | ○ | ○ |
| Foam retention | × | ○ | ○ | ○ |
| Local flavor | ○ | × | ○ | ○ |
| Turbidity (90 °) | 0.16 | 0.58 | 1.30 | 0.44 |
| Clarity | ◎ | △ | × | ○ |
Turbidity: VOS-ROTA scopometer (Haffmans company system) 650nm
Although comparative example 2 clarity, local flavor are no problem, but the foam of medicated beer sample sparkling beverage
Retentivity is the best.Although comparative example 3 foaming characteristic, foam retention are good, but weak flavor, turbidity
The most slightly higher.The turbidity of comparative example 4 is high and clarity is poor.Although embodiment 4 foaming characteristic, local flavor are the poorest,
But the medicated beer sample sparkling beverage that clarity is high can be obtained.
(embodiment 5 comparative example 5,6)
In Fructus Hordei Germinatus extract (Muntons Dry malt light) 1.7 weight portions, soybean peptide (only system
Oil Co., Ltd. HI-NUTE-DC6) 3 weight portions, soluble soybean polysaccharide class (only liquefaction strain formula
Commercial firm SOYAFIBE S-LA200) 0.5 weight portion, in hops granule (Saaz) 0.3 weight portion, add
Enter water 494.5 weight portion, heat 60 minutes in fluidized state.
After liquid cooling, use lactic acid to be adjusted to pH4.0, and adjust yield.
By Sylopute (Fuji Silysia Chemical Co., Ltd. system, silica purity 99.0%
Above, mean diameter and average fine pore are shown in table 6) and kieselguhr (Bai Shan Industrial Co., Ltd system
Them Light Super56, silica purity 90.0%) add as shown in table 5 relative to liquid
Add, and after filtering with No. 2 filter paper (Advantec system), by the filter membrane of aperture 0.45 μm, add
The soda water of 500 weight portions, it is thus achieved that medicated beer sample sparkling beverage.
[table 5]
(table 6) Sylopute series mean diameter, average fine pore
The evaluation of embodiment 5 and comparative example 5,6 is shown in table 7.
Evaluation methodology is to be evaluated according to preceding method.
[table 7]
In comparative example 5, comparative example 6, foaming characteristic, foam retention and local flavor are no problem, but
The clarity of medicated beer sample sparkling beverage is deteriorated, and in embodiment 5, available foaming characteristic, foam are protected
Holding property and the medicated beer sample sparkling beverage that local flavor is no problem and clarity is high.
Claims (4)
1. a medicated beer sample sparkling beverage, containing soluble soybean polysaccharide class and hops or neglect
Cloth extract, and the turbidity at 650nm is less than 0.5.
2. a manufacture method for medicated beer sample sparkling beverage, is that manufacture is many containing soluble soybean
The medicated beer sample that turbidity is less than 0.5 at saccharide and hops or hops extract and 650nm is sent out
The method of bubble property beverage, enters as filtration adjuvant including the silicon dioxide using purity to be more than 98%
The step that row filters.
3. the manufacture method of medicated beer sample sparkling beverage as claimed in claim 2, wherein, institute
The average fine pore stating silicon dioxide is more than 10nm.
4. the manufacture method of medicated beer sample sparkling beverage as claimed in claim 2, wherein, institute
The addition stating silicon dioxide is 0.01 weight %～0.2 weight %.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013261633 | 2013-12-18 | ||
| JP2013-261633 | 2013-12-18 | ||
| PCT/JP2014/082661 WO2015093366A1 (en) | 2013-12-18 | 2014-12-10 | Beer-like effervescent beverage and production method therefor |
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| Country | Link |
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| JP (1) | JP6558247B2 (en) |
| KR (1) | KR102384379B1 (en) |
| CN (1) | CN106028834A (en) |
| PH (1) | PH12016501155B1 (en) |
| TW (1) | TWI690270B (en) |
| WO (1) | WO2015093366A1 (en) |
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| JP6727752B2 (en) * | 2014-12-25 | 2020-07-22 | キリンホールディングス株式会社 | A beer-taste non-fermented beverage that uses wheat and soybeans together |
| JP2017038595A (en) * | 2015-08-19 | 2017-02-23 | 三栄源エフ・エフ・アイ株式会社 | Beer taste beverage |
| JP6811027B2 (en) * | 2016-04-08 | 2021-01-13 | アサヒビール株式会社 | Flavor improver for non-fermented alcoholic beverages and non-fermented alcoholic beverages with improved flavor |
| JP7144209B2 (en) * | 2018-06-22 | 2022-09-29 | アサヒビール株式会社 | alcoholic beverage |
| JP2020074707A (en) * | 2018-11-07 | 2020-05-21 | 三栄源エフ・エフ・アイ株式会社 | Foamable beverage with suppressed turbidity and method for producing the same, method for suppressing turbidity of foamable beverage, and agent for suppressing turbidity of acidic beverage |
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| JPH05177132A (en) * | 1991-12-19 | 1993-07-20 | Kirin Brewery Co Ltd | Filter aid |
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| CN101594791B (en) * | 2006-11-28 | 2013-06-05 | 不二制油株式会社 | Bubble stabilizer and sparkling beverage containing the same |
| KR101009769B1 (en) | 2007-01-22 | 2011-01-19 | (주)엘지하우시스 | Extruder with width controller |
| TWI442186B (en) | 2007-03-28 | 2014-06-21 | Jsr Corp | Composition for forming resist underlayer film, and method of forming dual damascene structures using the same |
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2014
- 2014-11-28 TW TW103141473A patent/TWI690270B/en active
- 2014-12-10 CN CN201480062165.XA patent/CN106028834A/en active Pending
- 2014-12-10 KR KR1020167013262A patent/KR102384379B1/en active IP Right Grant
- 2014-12-10 WO PCT/JP2014/082661 patent/WO2015093366A1/en active Application Filing
- 2014-12-10 JP JP2015553499A patent/JP6558247B2/en active Active
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| CN86106739A (en) * | 1986-03-05 | 1987-09-16 | 富士—戴维森化学株式会社 | The hydrated silica gel that is used for the beer stabilization treatment |
| JPH05177132A (en) * | 1991-12-19 | 1993-07-20 | Kirin Brewery Co Ltd | Filter aid |
| US6565905B1 (en) * | 1994-12-20 | 2003-05-20 | Fuji Silysia Chemical Ltd. | Silica gel for stabilization treatment of beer, a method of manufacturing the silica gel and a method of the stabilization treatment of beer |
| CN102119211A (en) * | 2008-08-12 | 2011-07-06 | 纳幕尔杜邦公司 | Silica microgels for reducing chill haze |
| CN103327838A (en) * | 2011-01-24 | 2013-09-25 | 不二制油株式会社 | Carbonate-retaining agent for carbonated drink |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20160098197A (en) | 2016-08-18 |
| PH12016501155A1 (en) | 2016-07-25 |
| TW201528974A (en) | 2015-08-01 |
| PH12016501155B1 (en) | 2016-07-25 |
| TWI690270B (en) | 2020-04-11 |
| KR102384379B1 (en) | 2022-04-06 |
| JP6558247B2 (en) | 2019-08-14 |
| WO2015093366A1 (en) | 2015-06-25 |
| JPWO2015093366A1 (en) | 2017-03-16 |
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