JP2012244971A - SPARKLING DRINK COMPRISING ISO-α-ACID - Google Patents

SPARKLING DRINK COMPRISING ISO-α-ACID Download PDF

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JP2012244971A
JP2012244971A JP2011121407A JP2011121407A JP2012244971A JP 2012244971 A JP2012244971 A JP 2012244971A JP 2011121407 A JP2011121407 A JP 2011121407A JP 2011121407 A JP2011121407 A JP 2011121407A JP 2012244971 A JP2012244971 A JP 2012244971A
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Prior art keywords
acid
neotame
beer
iso
α
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JP2011121407A
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Japanese (ja)
Inventor
Masao Kawabe
正雄 河邊
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Asahi Breweries Ltd
アサヒビール株式会社
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Priority to JP2011121407A priority Critical patent/JP2012244971A/en
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Abstract

PROBLEM TO BE SOLVED: To provide a sparkling drink which does not have a bitterness taste that continues for a long time even when the content of the iso-α-acid is a lot.SOLUTION: The sparkling drink that includes iso-α-acid and neotame is characterized as follows. Sweetness originating in neotame masks a bitterness taste originating in iso-α-acid that continues for a long time, thereby the sparkling drink that includes iso-α-acid and neotame at the same time does not have the bitterness taste originating in iso-α-acid that continues for a long time, has a clear feeling and a refreshing feeling, and becomes a beverage having excellent on the throat, even in a case of the high content of iso-α-acid.

Description

The present invention relates to a sparkling beverage containing isoalpha acid.
Throughout this specification, the term “effervescent beverage” means an alcoholic beverage that has the same or similar flavor as that of beer, regardless of the classification under the liquor tax law, the raw materials used or the amount used, and has an effervescent property due to carbon dioxide gas. It means non-alcoholic beverages. Accordingly, the sparkling beverage is meant to encompass not only beer and sparkling liquor currently specified in the Liquor Tax Law and related laws and regulations, but also third alcohol and non-alcohol beer flavored beverages called beer-taste beverages. Use.

Conventionally, in the production process of beer, hops are added to wort at the stage of preparation before fermentation and ripening, and both wort and hops are boiled (see, for example, Patent Documents 1 to 3). . By boiling such wort and hops, the alpha acid that is a bitter component contained in the hops is isolized at a high temperature and dissolved in the wort, so that the wort peculiar to beer can be imparted to the wort. .
In addition, although general beer contains iso-α acid, beer contains ingredients that make it feel bitter and astringent derived from beer ingredients, as well as bitterness that occurs during the production of beer. It also contains ingredients that make you taste. The iso-alpha acid and other bitter and astringent ingredients dissolved in these worts give the beer a refreshing and bitter taste, but when the amount of hops and the like is increased, the latter is subtracted (as the aftertaste (Remaining) a bitter and astringent taste.
Such a bitter and astringent taste that pulls behind in the beer results in a loss of the refreshing feeling of the beer, the refreshing feeling of the aftertaste, the sharpness of the beer, and the like, which causes a decrease in the taste of beer. However, aroma components derived from hops and isoalpha acids are indispensable components for beer, and beer cannot be produced without these components. For this reason, in the production of beer, it is necessary to impart a bitter taste derived from hops while suppressing the bitter and astringent taste that pulls behind, conventionally, the type and blending amount of raw materials, the method of adding raw materials at the time of manufacture, each manufacturing process By adjusting the conditions, etc., the balance of hop-derived aroma and iso-alpha acid is adjusted, the precursor of bitter substances is removed by pretreatment of various raw materials, and malt husk is added in the preparation process The bitterness component was reduced by the method of separating, the method of using only the first wort, the method of removing the bitter substance afterwards. For this reason, the bitter and astringent taste of beer has been a cause of narrowing the diversity of beer taste.

JP-A-10-323174 JP 2002-519018 A JP 2003-251175 A

  Therefore, even if there is much content of iso alpha acid, this invention aims at providing the sparkling drink which does not have a bitter astringency which pulls back.

The inventors of the present invention have intensively studied to solve the above problems. As a result, it has been found that the above problems can be solved by adding neotame to an effervescent beverage containing iso-α acid, and the present invention has been completed.
Specifically, the present invention provides a sparkling beverage containing isoalpha acid and neotame.

  The sparkling beverage of the present invention contains neotame in addition to isoalpha acid. Since the sweetness derived from neotame masks the bitter and astringent taste derived from isoalpha acid, the sparkling beverage containing isoalpha acid and neotame at the same time, even if the isoalpha acid content is high, It does not have a bitter and astringent taste derived from α-acid, has a refreshing feeling and a refreshing feeling, and becomes a drink with a good throat.

Hereinafter, the present invention will be described in detail.
<Effervescent beverage>
The sparkling beverage of the present invention contains iso alpha acid and neotame.
[Method for producing sparkling beverage containing iso-alpha acid]
First, the general manufacturing method is shown about the sparkling beverage containing an iso alpha acid. About the manufacturing method of the sparkling beverage containing iso alpha acid, when manufacturing the sparkling alcoholic beverage which uses malt as a raw material, when manufacturing the sparkling alcoholic beverage which does not use malt as the raw material, and foaming which is not an alcoholic beverage In the case of producing a beverage, it is shown separately.
A sparkling alcoholic beverage such as beer or sparkling liquor that uses malt as a raw material is produced in the following steps. First, warm water is added to the pulverized product of malt, which is the main raw material, and starch, such as rice and corn starch, which is the auxiliary raw material, mixed and heated, and the starch is saccharified mainly using malt enzymes. Hops are added to the filtrate obtained by filtering this saccharified solution and boiled. Hops may be added at any stage from the start of boiling to the end of boiling. After boiling, precipitates such as hop cake are removed in a tank called a whirlpool and cooled to an appropriate fermentation temperature with a plate cooler. The cooled filtrate is inoculated with yeast and fermented. Next, after aging the obtained fermentation broth, yeast and proteins are removed by filtration to obtain the desired sparkling alcoholic beverage.

When a sparkling alcoholic beverage is obtained without using malt, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than wheat or malt, hops, pigments, etc. are mixed together with warm water to obtain a liquid sugar solution. Prepare. By boiling the liquid sugar solution in the same manner as in the production process of an effervescent alcoholic beverage using malt as a raw material, removing precipitates such as hop koji, cooling, inoculating yeast, fermenting, and filtering. To obtain the desired sparkling alcoholic beverage. Hops may be added to the liquid sugar solution during boiling, not before the start of boiling.
For effervescent beverages that are not alcoholic beverages, basically, liquid sugar solutions prepared using malt or the like are not fermented by yeast, or are retained in a state in which fermentation by yeast is extremely suppressed. It is produced by adding carbon dioxide gas to the solution.
Effervescent beverages that are not alcoholic beverages are generally mixed and heated by adding warm water to crushed materials such as malt, etc., if necessary, and starch, such as rice and corn starch, and mainly using malt enzymes. To saccharify starch. To the filtrate obtained by filtering this saccharified solution, for example, auxiliaries such as sugar, cereal syrup, cereal extract, dietary fiber, fruit juice, bitter, pigment, hop are added and boiled. Hops may be added at any stage from the start of boiling to the end of boiling. After boiling, precipitates such as hop cake are removed, and carbon dioxide gas is added to obtain a sparkling beverage that is not the target alcoholic beverage.
Raw materials such as pulverized malt used in the present invention, starch such as rice and corn starch, liquid sugar containing carbon source, nitrogen source as amino acid-containing material other than wheat or malt are not particularly limited. When a conventional sparkling alcoholic beverage is produced, those that are usually used can be used in the amounts that are usually used.

[Iso alpha acid]
The sparkling beverage of the present invention is generally a sparkling beverage manufactured by the above-described manufacturing method, but contains isoalpha acid as an essential component. The iso alpha acid is preferably derived from hops added in the process of producing a sparkling beverage. In the sparkling beverage of the present invention, it is not always necessary to add iso-α acid to the sparkling beverage by adding hop itself to the liquid sugar solution. For example, hop pulverized product, hop paste, and You may make an effervescent drink contain iso alpha acid by adding arbitrary things containing iso alpha acid, such as a hop extract, to a liquid sugar solution.
The content of isoalpha acid contained in the sparkling beverage is preferably 10 ppm or more and 60 ppm or less, and more preferably 10 ppm or more and 40 ppm or less. When the content of the iso-α acid is within the above range, the sparkling beverage has a clean and clear bitterness, and the bitterness and astringency that pulls behind the sparkling beverage can be minimized.

[Neo-Tame]
The sparkling beverage of the present invention contains neotame. By including neotame in the sparkling beverage, the bitter taste that pulls behind the sparkling beverage derived from the bitterness component contained in the hops such as iso-α acid is masked, and the refreshing feeling of the aftertaste is excellent, and the foaming quality is good A beverage can be obtained.
As shown in the examples of the present invention, the sparkling beverage of the present invention can improve the bitter and astringent taste of the sparkling beverage that is unfavorable by containing neotame, among other sweeteners. it can. This is because the sweetness of neotame is perceived after ingestion of neotame is slower than normal high-intensity sweeteners. It is thought that this is because the bitter and astringent taste of the sparkling beverage becomes difficult to perceive due to the perception.

Here, “Neotame” is N- [N- (3,3-dimethylbutyl) -L-α-aspartyl] -L-phenylalanine-1-methyl ester, which is synthesized by reductive alkylation of aspartame. Dipeptide methyl ester derivative. The degree of sweetness of neotame varies depending on the type and composition of food used, but is 30 to 60 times that of aspartame and 7000 to 13000 times that of sugar. Neotame has a clean taste without bitterness, astringency, gummy taste and metallic taste, and even when added to an effervescent beverage, it does not impair the original taste of the effervescent beverage.
Neotame may be anhydrous or hydrated. For example, as described in Japanese Patent No. 3634921, it may be either a monohydrate (A-type crystal) or a C-type crystal having a water content of less than 3%. Neotame C-type crystals are diffraction angles of 7.1 °, 19.8 °, 17.3 °, and 17.7 ° in terms of diffraction angles when measured by powder X-ray diffraction using CuKα rays. It means a crystal having a characteristic peak of diffracted X-rays at an angle (2θ).
When neotame is added to the sparkling beverage of the present invention, the neotame may be in the form of a composition containing a dispersant or the like. Examples of the dispersant that may be contained in the neotame composition include at least one selected from the group consisting of hydrous crystalline glucose, anhydrous glucose, reduced palatinose, erythritol, lactitol, trehalose, dextrin, and D-mannitol. be able to.

In the method for producing a sparkling beverage of the present invention, the neotame may be added at an arbitrary stage. That is, the addition time of neotame may be before boiling the liquid sugar solution, during boiling of the liquid sugar solution, after boiling the liquid sugar solution, or before fermentation. It may be after fermentation. Moreover, even if neotame is added after the sparkling beverage of the present invention is finished as a product, the effects of the present invention can be sufficiently obtained.
The content of neotame in the sparkling beverage of the present invention is preferably from 50 ppb to 800 ppb, and more preferably from 50 ppb to 100 ppb. Since the addition amount of neotame is within the range of the above addition amount, the sweetness of neotame itself is not felt in the sparkling beverage, and the bitter and astringent taste that pulls behind can be effectively masked.
In addition, the content of neotame is 50 ppb or more and 200 ppb or less when the content of isoα acid is 10 ppm or more and 20 ppm or less, and when the content of isoα acid is more than 20 ppm and less than 30 ppm, 50 ppb or more and 400 ppb or less, When the α acid content is 30 ppm to 40 ppm, it is preferably 50 ppb to 800 ppb.
The neotame content Y in the sparkling beverage of the present invention preferably satisfies the following relational expression (1) in relation to the isoalpha acid content X.
Y ≦ X 2/2 ··· ( 1)
(However, X is content (ppm) of iso alpha acid, Y is content (ppb) of neotame, and X> 0 and Y> 0.)
When the content of neotame satisfies the above relational expression in relation to the content of isoalpha acid, the sweetness of neotame itself is not felt in the sparkling beverage, and the bitter taste that pulls behind is effectively masked. be able to.

[Effervescent beverage]
The sparkling beverage of the present invention is preferably beer, beer-like alcoholic beverage, or beer-taste beverage. Since these effervescent drinks contain iso alpha acid derived from hops, they can be refreshed and have a clear bitter taste by containing neotame.

<Example 1>
Sugar-equivalent sweetness to commercial beer A with a bitterness value of 10, commercial beer B with a bitterness value of 20, and beer B with beer C adjusted to 40 or 60 by adding iso-α acid 0.1% SE and 0.4% SE neotame (manufactured by DSP Gokyo Food & Chemical Co., Ltd., “Mirassie (registered trademark) 200”), sucralose, and acesulfame K were added. About the obtained beer, 5 panelists specializing in beer evaluate the strength of bitterness, the strength of bitterness that pulls behind, the strength of sweetness, and the strength of body feeling based on the following evaluation scales, The average value was obtained. Moreover, based on the obtained evaluation, it evaluated comprehensively about the palatability as beer based on the following references | standards. The results are shown in Tables 1 to 3.

Taste rating scale (strength of bitterness, strength of bitterness that pulls behind, strength of sweetness, strength of body feeling)
5: Strong 4: Slightly strong 3: Equivalent to control with no sweetener added 2: Slightly weak 1: Weak Preference rating scale (overall evaluation)
5: No problem in palatability 4: Slightly lacking palatability but no problem level 3: Slightly lacking palatability 2: Lack of beer palatability 1: Lack of palatability as beer

  A solution containing 1 ppm of iso-α acid is a solution having a bitterness value of 1.

Table 1: Improvement effect of bitterness and astringency that pulls back after neotame

Table 2: Effect of improving bitterness and astringent taste with sucralose

Table 3: Acesulfame K improves the bitter and astringent taste

Although sucralose is highly effective in reducing bitterness, it only masks the bitterness of beer, which is the original bitterness derived from iso-α acid, and as a result, it does not feel the bitterness itself, but masks the bitterness that pulls behind. There is no effect. Further, when the amount added is increased, the body feeling becomes stronger, the beer's original refreshing mouth is lacking, and the palatability is lowered. Since acesulfame K feels sweeter than the bitter taste of beer, the masking effect of the bitter taste of beer and the bitter taste that pulls behind cannot be obtained. Moreover, since sweetness rises quickly, sweetness is felt strongly, and bitterness is also felt strongly by contrast effect. Moreover, although there is no body feeling, there exists a tendency for it to become an unpleasant taste as beer.
On the other hand, since the sweetness rises after the bitter taste of beer, neotame has a high masking effect for the bitter and astringent taste. The bitter and astringent tastes are canceled out, so it is difficult to feel sweetness and body feeling even with the same sugar equivalent sweetness. Coupled with the fact that neotame does not mask the original bitter taste of beer, the refreshing taste of beer is maintained and palatability does not decrease.

<Example 2>
Sugar-equivalent sweetness to commercial beer A with a bitterness value of 10, commercial beer B with a bitterness value of 20, and beer E and F adjusted to 30 or 40 by adding isoalpha acid to beer B 0.05 SE% to 1.6 SE% of neotame (DSP Gokyo Food & Chemical Co., Ltd., “Mirassie (registered trademark) 200”) was added. About the obtained beer, beer panelists with 5 beer evaluated sweetness according to the following criteria, bitter and astringent taste to be followed, and preference, and the average value was obtained. A sweetness rating of less than 4.0, a bitter and astringent taste rating of less than 2.5, and a preference rating of 4.0 or more were accepted. The results are shown in Tables 4-6.

Evaluation scale for sweetness and bitterness 5: Strong 4: Slightly strong 3: Equivalent to the control with no sweetener added 2: Slightly weak 1: Weak evaluation of preference 5: No problem in preference 4: Slightly lacking in preference No problem level 3: Slightly lacking in preference 2: Lack of preference as beer 1: Lack of preference as beer

Table 4: Evaluation of sweetness in beer with a bitterness of 10 to 40 with neotame added

Table 5: Evaluation of bitterness and astringency in beer having a bitterness value of 10 to 40 with addition of neotame

Table 6: Evaluation of palatability in beer having a bitterness of 10 to 40 with neotame added

  From Table 4 to Table 6, when the neotame addition amount is 100 ppb or less for a bitterness value of 10, 200 ppb or less for a bitterness value of 20, 400 ppb or less for a bitterness value of 30, and 800 ppb or less for a bitterness value of 40, It was found that good palatability was obtained.

Claims (7)

  1.   A sparkling beverage containing isoalpha acid and neotame.
  2.   The sparkling beverage according to claim 1, wherein the content of neotame is 50 ppb or more and 800 ppb or less.
  3.   The sparkling beverage according to claim 1 or 2, wherein the content of iso-alpha acid is 10 ppm or more and 60 ppm or less.
  4. The sparkling beverage according to any one of claims 1 to 3, comprising isoalpha acid and neotame under the condition of formula (1).
    Y ≦ X 2/2 ··· ( 1)
    (However, X is content (ppm) of iso alpha acid, Y is content (ppb) of neotame, and X> 0 and Y> 0.)
  5.   The sparkling beverage according to any one of claims 1 to 4, wherein the isoalpha acid is derived from hops.
  6.   The sparkling beverage according to any one of claims 1 to 5, which is an alcoholic beverage.
  7.   The sparkling beverage according to any one of claims 1 to 5, which is a beer-taste beverage.
JP2011121407A 2011-05-31 2011-05-31 SPARKLING DRINK COMPRISING ISO-α-ACID Pending JP2012244971A (en)

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JP2014168383A (en) * 2013-02-28 2014-09-18 Sapporo Breweries Ltd Beer taste beverage and its manufacturing method
JP2014168464A (en) * 2014-03-25 2014-09-18 Sapporo Breweries Ltd Beer taste non-alcoholic beverage and its manufacturing method
JP2014180269A (en) * 2013-03-21 2014-09-29 Sapporo Breweries Ltd Beer-taste beverage and method for producing the same
JP2014204741A (en) * 2014-08-08 2014-10-30 サッポロビール株式会社 Method for improving body and sharpness of beer-taste beverage
JP2014236752A (en) * 2014-09-19 2014-12-18 サッポロビール株式会社 Beer taste beverage
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JP2015107107A (en) * 2013-10-23 2015-06-11 サッポロビール株式会社 Beer-taste beverage
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JP2015130874A (en) * 2015-03-04 2015-07-23 サッポロビール株式会社 Beer-taste beverage
JP2015204847A (en) * 2015-08-20 2015-11-19 サッポロビール株式会社 Beer taste beverage and method for producing the same
JP2016052327A (en) * 2015-12-11 2016-04-14 サッポロビール株式会社 Beer taste beverage and method for producing the same
WO2016147907A1 (en) * 2015-03-13 2016-09-22 サントリーホールディングス株式会社 Non-alcoholic beer-taste beverage
JP2016168039A (en) * 2015-03-13 2016-09-23 サントリーホールディングス株式会社 Non-alcohol beer taste beverage
JP2017221225A (en) * 2017-09-28 2017-12-21 サッポロビール株式会社 Beer taste beverage and method for producing the same
WO2018110278A1 (en) * 2016-12-15 2018-06-21 アサヒビール株式会社 Unfermented beer-like foaming beverage and method for manufacturing same
JP2018108095A (en) * 2018-02-23 2018-07-12 サッポロビール株式会社 Beer-taste beverage
WO2018143038A1 (en) * 2017-01-31 2018-08-09 サントリーホールディングス株式会社 Non-alcoholic beer taste beverage packed in container

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US10357048B2 (en) 2015-03-13 2019-07-23 Suntory Holdings Limited Non-alcoholic beer-taste beverage
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