JP2003250503A - Carbonated beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a carbonated beverage having good flavor, nice and refreshed feeling to the throat and beer-like taste. <P>SOLUTION: This beverage has beer-like taste by adding a malt extract and a saccharide thereto and has ≤0.2 w/v% glucose content, ≤2.0 w/v% maltose content and 2.0-3.0 w/v% content of sum total of polysaccharides larger than malttriose. Alcohol content can be <1° proof. <P>COPYRIGHT: (C)2003,JPO

Description

Description: BACKGROUND OF THE INVENTION [0001] 1. Field of the Invention [0002] The present invention relates to a carbonated beverage containing malt extract and saccharides, containing no alcohol, or a so-called non-alcoholic good beer flavor. [0002] Beer is currently the most consumed alcoholic beverage in Japan. Beer contains a large amount of carbon dioxide and has a refreshing sensation and a refreshing sensation. However, since it contains alcohol, it is a beverage for enjoying sickness, and the drinking scene is limited. In addition, patients with reduced liver function cannot drink, have high calories (about 40 kcal / 100 ml) because of containing alcohol, cause an increase in body fat due to heavy drinking, and have various lifestyles such as obesity. It has also been a cause of habitual disease. Conventionally, carbonated beverages having a beer-like flavor and containing no alcohol, so-called non-alcoholic beer-like beverages, have been developed. Particularly in Europe and the United States, non-alcoholic beer-like beverages are manufactured and sold, such as those in which alcohol fermentation is suppressed to low alcohol or those in which beer after fermentation is subjected to a dealcoholization treatment to remove alcohol content. However, when the alcohol fermentation is suppressed, a lot of undesired flavors of the raw wort remain, which is far from beer. Also, when beer is subjected to a dealcoholization treatment, the alcohol content is removed, thereby removing the sweetness of the alcohol itself,
Because the aroma peculiar to beer is removed, the flavor becomes pale. In order to improve the problem of the flavor, there is a method of increasing the concentration of the dealcoholized solution, but in this method, the calorie of the obtained solution is increased. Therefore, many non-alcoholic beers produced by this method have a calorie of 25 kcal / 100 ml or more, and can display “calorie off” specified by the Nutrition Improvement Act of 20 kcal / 1.
Since it did not satisfy the range of less than 00 ml, it could not be said that all the conditions as a non-alcoholic beer were satisfied. On the sensory side, although the beer-like flavor is slightly felt, the overall aroma component is reduced,
There was also a problem that the sweetness was low, and the body and sharpness were insufficient, and the beverage was not suitable. In order to further improve this point, maltose (maltose), which is a main sugar derived from malt, which is a raw material of beer, is added to a beer stock solution that has been de-alcoholized from beer by a reduced pressure heating method or the like, thereby removing the sweetness of alcohol removed. There is a way to supplement. However, according to this method, the calorie is less than 20 kcal / 100 ml, and the “calorie off” labeling of the nutrition improvement method can be displayed. However, the sweetness of maltose is different from the original sweetness of beer, and the afterglow is also worse. I was There is no drink that reproduces the sharpness that is the trend of beer in recent years and reproduces dry quality, and development of a drink that solves these problems has been demanded. As another non-alcoholic beer-flavored beverage, for example, Japanese Unexamined Patent Application Publication No. 2001-95541 discloses a bitter-based carbonated beverage containing bittern squeezed juice and / or gentioligosaccharide. However, in this publication, bitterness is imparted by bittern squeezed juice, which is different from the bitterness of beer and is not preferable as a beer-flavored beverage. Further, Japanese Patent No. 2991343 discloses a non-alcoholic beer containing carbon dioxide and non-fermented wort reduced with water from wort dried powder. However, in this non-alcoholic beer, since the wort is not fermented, a beer-like aroma is not obtained, and the saccharides contained are mainly maltose-derived, and thus contain a large amount of maltose. I cannot get something with sweetness. Furthermore, since the sugar in the wort is not consumed by fermentation, the sugar composition differs from that of beer. On the other hand, various sugar compositions have been developed as sweeteners added to beverages, and beverages using them have been developed. For example, JP-A-10-57028 discloses that the total of maltotetraose and maltotriose is 40 to 70% by weight, the total of disaccharides and monosaccharides is 20 to 50% by weight, and the caloric value is 100g beverage
A beverage having a weight of 70 kcal or more and a sugar content of 15 degrees or more is disclosed. However, the publication does not describe a beverage having a low calorie, a low sugar concentration and a beer flavor.
Japanese Patent Application Laid-Open No. 63-267244 discloses a method for producing a food or drink by adding a carbohydrate containing maltotetraose as a main component. In particular, it is described that the sugar composition preferably contains maltotetraose at 40% or more per solid content and glucose at 3% or less per solid content. However, there is no description of what sugar composition is suitable for non-alcoholic beer-like beverages. SUMMARY OF THE INVENTION An object of the present invention is to provide a carbonated beverage having a good flavor, a good sensation and sharpness, and a beer-like flavor. SUMMARY OF THE INVENTION In summary, the present invention is a beer-flavored carbonated beverage to which malt extract and saccharides are added, each having a glucose and maltose concentration of 0.2 watts. / V% or less and 2.0 w / v% or less, and a total concentration of polysaccharides equal to or greater than maltotriose is 2.0 to 3.0 w / v%. The present inventors have conducted intensive studies to solve the above-mentioned problems of the prior art, and as a result, a malt extract was added to and contained in a carbonated beverage having a beer flavor.
Further, syrup, which is low in monosaccharides and disaccharides such as glucose and maltose, and high in polysaccharides not less than maltotriose, is added so that the concentration of glucose and maltose in the carbonated beverage is 0.2 w / v% or less and 2% or less, respectively. 0.0w / v% or less, and the total concentration of polysaccharides equal to or higher than maltotriose is 2.0 to 3.0 w / v%, so that it has a beer-like flavor, a good balance of sweetness, and The present inventors have found that a carbonated beverage with good throat and sharpness can be obtained, and have completed the present invention. Hereinafter, the present invention will be described in detail. The carbonated beverage referred to in the present invention is defined by Japanese Agricultural Standards (JA)
As specified in S), carbon dioxide (carbon dioxide) is injected into water suitable for drinking, and a sweetener is added thereto.
It is a product to which sour and fragrance are added. The present invention particularly relates to a carbonated beverage having an alcohol content of less than 1 degree and having a beer-like flavor (also referred to as non-alcoholic beer or carbonated malt beverage). [0010] A method for producing non-alcoholic beer using a liquid obtained by de-alcoholizing beer by a vacuum distillation method or the like has been known, but this method is insufficient for drinking in terms of both flavor and taste. Met. The present invention is characterized in that malt extract is used for flavoring and the sugar composition is further adjusted. The malt extract referred to in the present invention is an extract obtained by saccharifying malt. The malt extract is manufactured by roasting, crushing, adding water, extracting, and then spray-drying the malt into powder. These malt extracts are important for imparting a beer-like flavor. The amount of malt extract added is, per carbonated beverage, 0.02 to
It is preferably 0.1 w / v%. 0.02w / v
%, Malt-derived flavor cannot be obtained, and 0.1 w / v
If it exceeds%, unpleasant and harsh tastes are undesirably increased. Furthermore, the raw material malt having a high roasting degree is 0.001 to 0.0
1w / v%, medium roasting degree is 0.019-0.
It is more preferable to use a combination of 09 w / v%. The sugar concentration in the carbonated beverage of the present invention is such that the concentration of glucose and maltose is 0.2 w / v% or less and 2.0 w / v% or less, respectively, and the total concentration of polysaccharides of maltotriose or more is 2.0 to 3.0 w / v%. The polysaccharide of maltotriose or higher referred to herein refers to a saccharide having a degree of polymerization of 3 or more among sugars in which glucose is linearly linked by α-1,4 glucosidic bonds. Those with a degree of polymerization of 3 are maltotriose (G3), those with a degree of polymerization of 4 are maltotetraose (G4), those with a degree of polymerization of 5 are maltopentaose (G5), and those with a degree of polymerization of 6
Is maltohexaose (G6). Examples of a mixture containing these saccharides include maltose starch syrup obtained by partially hydrolyzing starch with an enzyme or the like, and various sugar compositions are available. In the present invention, it is preferable that the content of fermentable monosaccharides and disaccharides such as glucose and maltose in the carbonated beverage is small, and when glucose exceeds 0.2 w / v% or maltose exceeds 2.0 w / v%, it is simple. Only the sweet or heavy sweetness becomes strong, and it remains as the aftertaste, and the balance of taste as a whole deteriorates. Glucose and maltose concentrations are each 0.1 to 0.1 in terms of taste balance.
More preferably, it is present in a trace amount of 0.2 w / v% and 1.0 to 1.9 w / v%. When the total concentration of the polysaccharides equal to or higher than maltotriose is less than 2.0 w / v%, the sharpness disappears, and the aftertaste deteriorates. On the contrary, when the total concentration is more than 3.0 w / v%, the sharpness becomes too good. The sweetness is lost, and the acidity and bitterness are too strong. Therefore, by adjusting the sugar composition of the saccharide as the sweetener and then adding it, the sugar concentration in the carbonated beverage can be adjusted to the above range. Further, the total sugar concentration in the carbonated beverage is 3.0 to 5.
It is preferable to add saccharides so as to be 0 w / v%. In the present invention, preferably low calorie,
If more than 5.0 w / v% is added, the total sugar concentration increases and the calories are high, and the calories are not close to that of beer. In addition, the sticky sweetness becomes strong and a starch odor can be felt, which is not preferable. The other additives are not particularly limited as long as they are food additives specified by the Food Sanitation Law, such as acidulants and flavors, and they can be added as needed to adjust the flavor. Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. Example 1 First, a beer was produced by a usual method of bottom fermentation, followed by dealcoholation and concentration by a low-temperature vacuum distillation method to prepare a de-alcohol concentrate of beer. The de-alcoholic beer concentrate and hop [The English Hop Processing Company Limited (THE EN
GLISH HOP PROCESSING COMP
ANY LIMITED), maltose syrup (manufactured by Showa Sangyo Co., Ltd.), and beer flavor are mixed according to the mixing recipe shown in Table 1, and diluted with water to prepare a beer-flavored carbonated beverage (non-alcoholic beer). did. Further, the present invention 1
0.55 g of malt extract (manufactured by Pure Malt Products Co., Ltd.) mixed with about 0.5 g of medium roast and about 0.05 g of high roast is added to the control. No malt extract was prepared, and the effect of malt extract was examined. [Table 1] The obtained mixture was gasified, and then sterilized at 68 ° C. for 10 minutes to obtain a non-alcoholic beer. The calorie of the obtained non-alcoholic beer of the present invention 1 was as low as 17 kcal / 100 ml. Table 2 shows the concentration of each sugar contained in the present invention 1.
In the control, each sugar concentration was almost the same. [Table 2] Next, a sensory test was performed on the obtained non-alcoholic beer. The sensory test was carried out by a panel of 15 panelists using a five-point scale of 1: poor to 5: good, and the averaged results are shown in Table 3. [Table 3] From Table 3, it can be seen that the present invention 1 has a higher score than the control 1, has no harsh taste or savory taste, is sharp and rich, has a moderate bitterness and body feeling, The throat was refreshing. Moreover, it was not too sharp, had a mellow and refreshing scent, and was a carbonated drink with good flavor. Therefore, the non-alcoholic beer to which the malt extract was added was better than that to which no malt extract was added. Example 2 A de-alcoholized beer concentrate was prepared in the same manner as in Example 1, and hops, beer flavor and malt extract were mixed according to the mixing recipe shown in Table 1 of Example 1, and beer-flavored carbon dioxide was added. A beverage (non-alcoholic beer) preparation was prepared. Maltose starch syrups having six different sugar compositions (A to F) were prepared and added to the above-mentioned mixture. A using the maltose syrup of A is the present invention 2, a thing using the maltose syrup of B is the present invention 3, a thing using the maltose syrup of C is Comparative Example 1, and a thing using the maltose syrup of D is a comparative example. 2. Comparative Example 3 using the maltose starch syrup of E and Comparative Example 4 using the maltose syrup of F. The resulting mixture was gasified and then sterilized at 68 ° C. for 10 minutes to obtain a non-alcoholic beer. Table 4 shows the respective sugar concentrations of the obtained Invention 2, Invention 3, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4. [Table 4] Next, a sensory test was performed on the obtained non-alcoholic beer. The sensory test was carried out by 15 panelists in a five-point scale of 1: poor to 5: good, and the average results are shown in Table 5. [Table 5] From Table 5, it can be seen that glucose is 0.1 w / v%,
The score of the present invention 2 in which maltose is 1.8 w / v% and the sugar concentration of maltotriose or higher is 2.3 w / v% is the highest, followed by glucose 0.1 w / v% and maltose 1 The score of the present invention 3 in which the polysaccharide having a concentration of 0.2 w / v% and maltotriose or more had a saccharide concentration of 2.8 w / v% was high. In the comments, Comparative Example 1 in which the content of polysaccharides equal to or higher than maltotriose was as low as 8 w / v% was evaluated as poor body feeling and poor aftertaste, and the content of polysaccharides equal to or higher than maltotriose was 3.2 w / v%. Comparative Example 2, which was too much, was evaluated as having slightly strong acidity and bitterness. Comparative Example 3 in which glucose was too high at 0.5 w / v% was evaluated as having a simple sweetness that was too strong and not good in aftertaste. Comparative Example 4 in which maltose was too high at 2.2 w / v% was sweet. The evaluation was somewhat heavy and the sharpness was slightly inferior, and all were unsuitable as beer-flavored carbonated drinks. The malt extract of the present invention has a glucose and maltose concentration of 0.2 w / v% or less and 2.0 w / v% or less, respectively, and a polysaccharide of maltotriose or more. The carbonated beverage characterized by having a total concentration of 2.0 to 3.0 w / v% is sharp, rich, refreshing, and has a refreshing scent, and has a good flavor. It is useful as a beer-flavored carbonated beverage.

   ────────────────────────────────────────────────── ─── Continuation of front page    (72) Inventor Satoshi Matsuoka             Kyoto Prefecture Shimogyo Ward             20 Takara Shuzo Co., Ltd. F term (reference) 4B017 LC02 LC09 LE10 LG13 LK04                       LK12 LK13 LK27

Claims (1)

Claims 1. A beer-flavored carbonated beverage to which a malt extract and a saccharide are added, wherein the glucose and maltose concentrations are 0.2 w / v% or less and 2.0 w / v%, respectively.
The carbonated beverage according to claim 1, wherein the total concentration of polysaccharides equal to or higher than maltotriose is 2.0 to 3.0 w / v%.