JP2011142901A - Unfermented beer flavored carbonated beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an unfermented beer flavored carbonated beverage having a flavor thickness and cohesiveness. <P>SOLUTION: In the process for producing a beer flavored carbonated beverage, a hydrolyzed vegetable protein and a malt extract are used as raw materials to provide the carbonated beverage with beer-like bitterness, well-seasoned feelings, flavor thickness, and cohesiveness. Consequently, the unfermented beer flavored carbonated beverage substantially not containing ethanol and the ethanol-added unfermented beer flavored carbonated beverage are prepared. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a non-fermented beer-flavored carbonated beverage and a method for producing the same.

  Non-fermented beer-flavored carbonated beverages have the advantage that beer-flavored beverages can be prepared without the need for special fermentation equipment, and are being actively developed. Among them, beverages using only malt and non-ethanol raw materials are widely sold to people who are presumed to drive under the strengthening of drunk driving regulations as beverages substantially free of ethanol. However, these non-fermented beer-flavored carbonated beverages are not provided with sufficient flavor components produced by fermentation, and therefore lack the flavor thickness and unity (balance).

On the other hand, vegetable protein degradation products such as soybean protein degradation products and pea protein degradation products are used in third beers that do not use malt as a nitrogen source during fermentation, or in low-malt beer, etc. . For example, Patent Document 1 discloses a method for fermenting beer-style sparkling alcoholic beverages using soybean protein degradation products as a nitrogen source. However, no example of using a plant protein degradation product in a non-fermented beer-flavored carbonated beverage without fermentation is described.
Patent Document 2 discloses a beer-like beverage prepared from soybean peptide, sodium carboxymethylcellulose, sweeteners, etc., but does not use malt as a raw material, and is completely different from the present application using malt as a raw material. Different beverages.

JP 2007-125045 A Special table 2009-532042 gazette

  An object of the present invention is to give a flavor thickness and unity to a non-fermented beer-flavored carbonated beverage.

  The present inventors have found that the use of a vegetable proteolysate and a malt extract as raw materials in the production process of a non-fermented beer-flavored carbonated beverage adds the thickness and unity to the flavor and completes the present invention. It came to.

That is, the present invention
(1) Non-fermented beer-flavored carbonated beverages made from plant protein degradation products and malt extract.
(2) The non-fermented beer-flavored carbonated beverage according to (1), which is a non-ethanol beverage.
(3) The non-fermented beer-flavored carbonated beverage according to (1), which is an ethanol beverage.
(4) The non-fermented beer-flavored carbonated beverage according to (1) to (3), which contains hops or hop extracts.
(5) The non-fermented beer-flavored carbonated beverage according to any one of (1) to (3), wherein the plant protein degradation product is a legume plant protein degradation product.
(6) The non-fermented beer-flavored carbonated beverage according to (5), wherein the leguminous plant protein degradation product is a soybean protein degradation product or a pea protein degradation product.
(7) The non-fermented beer-flavored carbonated beverage according to (5), wherein the average molecular weight of the water-soluble fraction of the leguminous plant protein degradation product is 550 or more and 3,000 or less.
(8) A method for producing a non-fermented beer-flavored carbonated beverage, which comprises boiling a primary raw material solution containing a vegetable proteolysate and a malt extract as a raw material, and then mixing carbonic acid into a container.
(9) The production method according to (8), wherein hop or hop extract is added to the primary raw material liquid after boiling.
(10) The production method according to (8), wherein malt flavor is added to the primary raw material liquid after boiling.

  According to the present invention, a non-fermented beer-flavored carbonated beverage with more added flavor and thickness has been obtained.

(Beer flavored carbonated drink)
The beer-flavored carbonated beverage of the present invention is a beverage having a beer-flavor, which is made from a malt extract and further contains carbonic acid. Preferably it contains hops or hop extracts. Examples of the beer-flavored carbonated beverages include non-ethanol beverages, that is, beverages substantially free of ethanol, and ethanol beverages, that is, beverages in which ethanol is actively added. Any of them is characterized by having no ethanol fermentation step with yeast or Zymomonas after adding the proteolytic product which is a requirement of the present invention.

  In beverages substantially free of ethanol, substantially free means that ethanol is generally less than 1% by weight, preferably less than 0.1% by weight, and more preferably less than 0.01% by weight. Beverages that do not substantially contain ethanol are suitable for those who do not accept ethanol constitutionally or who are in a situation where they are not allowed to take ethanol.

  In beverages with positive addition of ethanol, ethanol broadly refers to fermented alcohols such as shellfish or oyster shochu, spirits such as vodka, gin, lamb, tequila, or ethanol produced industrially by fermentation. . Beverages to which ethanol is positively added are those in which these fermented alcohols are added in an amount of generally 1 to 10% by weight, preferably 2 to 8% by weight, more preferably 3 to 6% by weight as ethanol. These with the addition of ethanol can be used as an alternative to cheap beer.

(material)
The beer-flavored carbonated beverage of the present invention is prepared by mixing predetermined raw materials and adding carbonic acid. The raw materials will be described below.
The plant protein degradation product is a plant protein raw material that contains a large amount of protein such as isolated protein obtained from soybeans, peas, corn, wheat, barley, rice, peanuts, rapeseed, sunflower, etc. The raw material is hydrolyzed with acid, alkali or enzyme. As plant protein materials, proteins derived from legumes such as soybeans and peas are preferred in terms of the flavor of beer-flavored carbonated beverages described later, and the hydrolysis method is preferably an enzymatic method. In the enzymatic method, one or more proteases are used, and hydrolysis is performed at a temperature, pH, and time suitable for them. The degree of degradation varies depending on the beer-flavored carbonated beverage used, but a 15% by weight TCA solubilization rate of 30 to 100% is suitable. On the other hand, if the molecular size is too large, there are many fractions that become insoluble and become insoluble during subsequent processes or storage, and if it is too small, it tends to cause an unpleasant taste. Therefore, the average molecular weight of the water-soluble fraction contained in the plant protein degradation product is 550 or more and 3,000 or less, preferably 600 or more and 1,500 or less.

  If the content of the plant protein degradation product is too small, the effect is weak, and if it is too much, it tends to cause a taste and conversely increases the cost. Therefore, the final beverage content is generally 0.01 to 3% by weight, preferably 0.05 to 1.5% by weight, more preferably 0.1 to 1% by weight is suitable. In addition, since this invention does not accompany fermentation, the added protein degradation product is not consumed by fermentation.

  The malt extract refers to an extract extracted from germinated barley or wheat or a ground product thereof with water or hot water, or a concentrate or dried product of the extract. These malt extracts have a unique flavor and are essential for the beer-flavored carbonated beverage of the present invention. A hop or hop extract refers to a hop leaf or a ground product thereof, an extract obtained by extracting these with water or hot water, a concentrate or a dried product of the extract. Hops or extracts thereof are also preferably used in the beer-flavored carbonated beverage of the present invention. The added amount of the malt extract is an amount that gives a flavor derived from malt. For example, per final beverage, it is generally 0.5 to 30% by weight, preferably 3 to 20% in terms of raw material malt (dried product). % Can be exemplified. The amount of hop or hop extract added is an amount that gives a flavor derived from hops, and is, for example, about 0.005 to 2% by weight, preferably 0.01 to about the final beverage, converted to raw hops (dried product) An example is 0.5% by weight. If it is out of this range, the effect of improving the flavor by the proteolysate, which is the effect of the present invention, is hardly recognized.

  In addition, in the beer flavor of the present invention, various glycosides such as sugars, sugar alcohols, and saponins, fragrances, dietary fibers, polysaccharides, acids, yeast extracts and the like can be used in combination. Examples of the saccharide include reducing sugars such as glucose, fructose, and maltose, oligosaccharides such as sucrose, various dextrins and oligosaccharides, and examples of the fragrance include malt flavor, hop flavor, beer flavor, alcohol flavor, and caramel flavor. be able to. Malt flavor is preferred as a fragrance that imparts and reinforces beer flavor. Examples of the acids include organic acids such as citric acid, lactic acid, and tartaric acid, and mineral acids such as hydrochloric acid and phosphoric acid.

(Production method)
In the production of the non-fermented beer-flavored carbonated beverage according to the present invention, a process performed in the production of a normal non-fermented beer-flavored carbonated beverage is employed. For example, after boiling the primary raw material liquid containing plant protein degradation products and malt extract as raw materials, adding hop extract and fragrance and heating again, if necessary, adding fermented alcohol, then by carbonation process Prepare by adding carbonic acid. If necessary, in each stage, the precipitate can be separated and removed by filtration, centrifugation or the like. Further, carbonated water may be added after the raw material liquid is prepared in a concentrated state. By using an ordinary soft drink manufacturing process, it is possible to easily prepare a beer-flavored carbonated beverage having a good flavor without having a fermentation facility. If the precipitate is removed before the carbonation step or the carbonated water addition step, it is more desirable because it can remove the causative substances of the orientation and miscellaneous taste. In addition, sterilization operation can also be performed if necessary before the carbonation step and the carbonated water addition step.

* 15 wt% TCA solubilization rate:
An equal amount of 30% by weight of trichloroacetic acid (TCA) was added to a 1% by weight aqueous solution of a protein degradation product sample, centrifuged at 3,000 rpm for 10 minutes, and then the amount of crude protein in the resulting supernatant was measured separately. Calculated as a percentage of total crude protein mass. The crude protein mass was measured by the Kjeldahl method.

* Average molecular weight of water-soluble fraction:
The average molecular weight of the water-soluble fraction of the soybean protein degradation product in the present invention is determined by removing the water-insoluble fraction by the following method. Prepare a 5% aqueous solution of soybean protein degradation product, centrifuge at 1500 xg for 20 minutes to remove the water-insoluble fraction, and then dilute 50 times with 45% acetonitrile (0.05% TFA). To do. The sample was sonicated for 10 minutes and completely dissolved, and then filtered through a 0.2 μm membrane filter. mmI.D. × 30cm) subjected to gel filtration (flow rate 0.3ml / min, temperature 40 ° C, sample volume 20μl, detection wavelength UV220nm), and the weight average value obtained by GTC software for the obtained chart is the average molecular weight And The molecular weight markers used are shown in Table 7.

  Hereinafter, the present invention will be described more specifically with reference to examples.

(Examples 1, 2 and Comparative Example 1) Preparation of beverage substantially free of ethanol The formulations listed in Table 1 are mixed (primary mixing), boiled for 15 minutes, and then listed in Table 2. And then mixed with a filter paper for clarification. Then, carbonated water was added for carbonation according to Table 3. In addition, the hop extract used what mix | blended hop pellet with water so that it might become 1 weight%, boiled for 1 hour, extracted the bitterness component, and removed the unnecessary fraction by filter paper filtration. The soy protein hydrolyzate “High Neut DC6” had a TCA solubilization rate of 99% and an average molecular weight of 754, and “High Neut AM” had a solubilization rate of 99% and an average molecular weight of 505. The amount of malt extract used was 3.3% by weight of the final beverage in terms of dry matter.

(Table 1) Primary formulation

(Table 2) Secondary formulation

(Table 3) Tertiary formulation

Table 4 shows the evaluation of the obtained beverage. Evaluation averaged the evaluation of each 5-point perfect score by five panels. Example 1 was excellent in flavor thickness and unity. About Example 2, although the thickness of the flavor increased and it was favorable, the umami | savory taste which is uncomfortable has lost the balance of the whole, and compared with Example 1, it was lacking in unity.
On the other hand, Comparative Example 1 was watery and unaggregated. Moreover, the foam retention effect was also small.

(Table 4) Evaluation

(Example 3, Comparative Example 2) Preparation of ethanol-added beverage The blends listed in Table 1 were mixed (primary mixing), boiled for 15 minutes, then secondarily mixed in the blends listed in Table 2, and then As shown in Table 5, fermented ethanol (fermented alcohol) was added together with carbonated water to the filtered solution.

(Table 5) Tertiary formulation

  The obtained beverage was evaluated in the same manner as in Example 1 and shown in Table 6. About Example 3, it was excellent in the thickness and the unity of flavor similarly to Example 1, and was favorable. On the other hand, about the comparative example 2, like the comparative example 1, it was a watery thing and no unity. Moreover, the foam retention effect was also small.

(Table 6) Evaluation

(Table 7) Molecular weight markers

  The present invention makes it possible to remarkably improve the flavor of non-fermented beer-flavored carbonated beverages, in particular, imparting a beer-like bitterness and richness, and adding a thicker and more coherent flavor to a higher quality beverage than before. Can be supplied to the market.

Claims (10)

Non-fermented beer-flavored carbonated beverages made from plant protein breakdown products and malt extract. The non-fermented beer flavor carbonated drink of Claim 1 which is a non-ethanol drink. The non-fermented beer flavor carbonated drink of Claim 1 which is an ethanol drink. The non-fermented beer-flavored carbonated beverage according to claim 1, comprising hops or hop extracts. The non-fermented beer-flavored carbonated beverage according to claim 1, wherein the plant protein degradation product is a legume plant protein degradation product. The non-fermented beer-flavored carbonated beverage according to claim 5, wherein the leguminous plant protein degradation product is a soybean protein degradation product or a pea protein degradation product. The non-fermented beer-flavored carbonated beverage according to claim 5, wherein the average molecular weight of the water-soluble fraction of the leguminous plant protein degradation product is 550 or more and 3,000 or less. A method for producing a non-fermented beer-flavored carbonated beverage, which comprises boiling a primary protein solution containing a vegetable protein degradation product and a malt extract as a raw material, and then mixing carbonic acid into a container. The manufacturing method of Claim 8 which adds a hop or a hop extract with respect to the primary raw material liquid after boiling. The manufacturing method of Claim 8 which adds malt flavor with respect to the primary raw material liquid after boiling.