JP2014128240A - Method for producing beer taste beverage - Google Patents
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- JP2014128240A JP2014128240A JP2012288667A JP2012288667A JP2014128240A JP 2014128240 A JP2014128240 A JP 2014128240A JP 2012288667 A JP2012288667 A JP 2012288667A JP 2012288667 A JP2012288667 A JP 2012288667A JP 2014128240 A JP2014128240 A JP 2014128240A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 67
- 235000013405 beer Nutrition 0.000 title claims abstract description 44
- 235000019640 taste Nutrition 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 31
- 239000002518 antifoaming agent Substances 0.000 claims description 37
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 27
- 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 claims description 26
- 239000003995 emulsifying agent Substances 0.000 claims description 21
- 230000008569 process Effects 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 230000002708 enhancing effect Effects 0.000 claims description 7
- 239000000284 extract Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 238000004945 emulsification Methods 0.000 claims description 3
- 238000009472 formulation Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000013124 brewing process Methods 0.000 claims description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 19
- 239000006260 foam Substances 0.000 description 20
- 238000000926 separation method Methods 0.000 description 15
- 239000000523 sample Substances 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 239000000126 substance Substances 0.000 description 8
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- 238000011156 evaluation Methods 0.000 description 6
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- 235000019520 non-alcoholic beverage Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 230000002349 favourable effect Effects 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 235000013334 alcoholic beverage Nutrition 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
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- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 235000008694 Humulus lupulus Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 230000003254 anti-foaming effect Effects 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000013068 control sample Substances 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000020071 rectified spirit Nutrition 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- QRDZSRWEULKVNW-UHFFFAOYSA-N 6-hydroxy-2-oxo-1h-quinoline-4-carboxylic acid Chemical compound C1=C(O)C=C2C(C(=O)O)=CC(=O)NC2=C1 QRDZSRWEULKVNW-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- RMFGNMMNUZWCRZ-UHFFFAOYSA-N Humulone Natural products CC(C)CC(=O)C1=C(O)C(O)(CC=C(C)C)C(O)=C(CC=C(C)C)C1=O RMFGNMMNUZWCRZ-UHFFFAOYSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
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- 238000002372 labelling Methods 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001296 polysiloxane Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
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- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
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- 230000008719 thickening Effects 0.000 description 1
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- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、自然で好ましい苦味を有し、味のボディ感が増強されたビールテイストの製造方法に関する。 The present invention relates to a method for producing a beer taste having a natural and favorable bitter taste and an enhanced body feeling of taste.
近年、ビールやカクテル等の酒類の香味を模倣しながらアルコール（エタノール）をほとんど含まないノンアルコールビールやノンアルコールカクテル等の、いわゆるノンアルコール飲料が人気を集めている。アルコール度数が１％未満のいわゆるノンアルコール飲料の中でも、アルコール度数が０．０１％未満で、「アルコール度数０．００％」と商品に表示されるものが特に注目を集め、新しいジャンルを形作るに至っている。 In recent years, so-called non-alcoholic beverages such as non-alcohol beers and non-alcohol cocktails that contain almost no alcohol (ethanol) while imitating the flavor of alcoholic beverages such as beer and cocktails are gaining popularity. Among the so-called non-alcoholic beverages with an alcohol content of less than 1%, those with an alcohol content of less than 0.01% and "Alcohol content of 0.00%" that are displayed on the product are particularly attracting attention and form a new genre. Has reached.
これらのノンアルコール飲料は、アルコール（エタノール）を含まないという点ではソフトドリンク等の通常の飲料（非アルコール飲料）と共通しているが、モデルとなったビールやカクテル等の酒類の風味に近づくように品質設計され、消費者もそのような品質を期待しているという点で明確に異なっている。 These non-alcoholic drinks are common to ordinary drinks (non-alcoholic drinks) such as soft drinks in that they do not contain alcohol (ethanol), but they approach the flavor of alcoholic beverages such as beer and cocktails that have become models. As such, it is clearly different in that quality is designed and consumers expect such quality.
また、低カロリー又はノンアルコールを謳う飲料が売り上げを伸ばしている。これらの飲料は、カロリー源となる各種栄養成分やアルコールを低減しているため、味わいに寄与する成分の含有量が少なくなる傾向がある。従って、これらの飲料は、通常の飲料に比べて味わいが薄く、もの足りなく感じる場合があった。 Also, low calorie or non-alcoholic beverages are gaining sales. Since these drinks are reducing the various nutrient components and alcohol used as a calorie source, there exists a tendency for content of the component which contributes to taste to decrease. Therefore, these beverages have a lighter taste than ordinary beverages and may feel unsatisfactory.
このような飲料において、不足する味わいのボディ感を増強するために、香味料を多めに添加することが行われているが、コスト高になる上に、飲料全体の香味のバランスが崩れて不自然に感じられる場合もある。 In such beverages, in order to enhance the body feeling of lacking taste, a large amount of flavor is added, but this increases the cost and the balance of the flavor of the entire beverage is not destroyed. Sometimes it feels natural.
また、このような飲料は、配合することができる栄養成分量が厳しく抑制されるため、糖質や果汁の配合量が少なくなって、アルコールの刺激感をマスキングする効果が低減するという問題もあった。特許文献１には、低カロリーアルコール飲料に極少量の増粘多糖類を含有させることによって、当該アルコール飲料の設計品質をほとんど変化させることなく、アルコールの刺激臭を低減させる技術が開示されている。 In addition, since the amount of nutritional components that can be blended is severely suppressed, such beverages have a problem that the amount of sugar and fruit juice is reduced, and the effect of masking the feeling of alcohol stimulation is reduced. It was. Patent Document 1 discloses a technique for reducing the irritating odor of alcohol by causing a low-calorie alcoholic beverage to contain a very small amount of thickening polysaccharide, while hardly changing the design quality of the alcoholic beverage. .
しかしながら、当該明細書には、ボディ感を増強することは記載されていない。ビールテイスト飲料において、自然で好ましい苦味を付与しながら、味のボディ感を増強する技術は知られていなかった。 However, the specification does not describe enhancing body feeling. In beer-taste beverages, no technology has been known that enhances the body feeling of taste while imparting a natural and favorable bitter taste.
上記のような問題に鑑みて、本発明の課題は、自然で好ましい苦味を有し、味のボディ感が増強されたビールテイスト飲料の製造方法を提供することである。 In view of the above problems, an object of the present invention is to provide a method for producing a beer-taste beverage having a natural and preferable bitter taste and an enhanced body feeling of taste.
ビールを始めとするビールテイスト飲料には、ホップ由来の苦味成分や余剰酵母等が含まれており、雑味やエグミの原因となっている。これらの物質の量を制御することがビール製造技術においては重要であり、そのための手段のひとつとして、泡沫分離という技術がある。 Beer-taste beverages such as beer contain bitterness components derived from hops, surplus yeast, and the like, which cause miscellaneous taste and agitation. Controlling the amount of these substances is important in beer manufacturing technology, and one of the means for this is the technology of foam separation.
泡沫分離とは、発酵中に生じた泡を発酵タンク壁面に付着させて、ホップ由来の苦味成分や余剰酵母等を泡もろともビールから除去することによって味わいのスッキリしたビールを製造するというものである。この技術は、これらの物質がその疎水性のためにビールの泡表面に移行しやすい性質を利用している。 Foam separation is to produce a refreshing beer by attaching foam generated during fermentation to the wall of the fermentation tank, and removing hop-derived bitterness components, surplus yeast, etc. from the beer together with the foam. is there. This technology utilizes the property that these materials are likely to migrate to the foam surface of beer due to their hydrophobicity.
本発明者らは、ビールにおいて低濃度に抑制されるこれらの物質を除去せず、逆に残存させることによって、味わいが薄くなりがちな低カロリー又はノンアルコール等のビールテイスト飲料の味わいのボディ感を増強し風味を改善できることを見出し、本発明を完成させた。 The present inventors do not remove these substances that are suppressed to a low concentration in beer, but conversely, by leaving them, the body feeling of the taste of low-calorie or non-alcohol beer-taste beverages that tend to be light in taste The present invention was completed by finding that the flavor can be improved.
すなわち、これに限定されるものではないが、本発明は以下の発明を包含する。
（１）ホップ由来成分を含むビールテイスト飲料の製造方法であって、消泡剤を添加する工程を含む、前記製造方法。
（２）消泡剤が乳化剤を主成分とする有機系消泡剤である、（１）記載の製造方法。
（３）消泡剤が親油性乳化剤と親水性乳化剤を用いてＯ／Ｗ乳化した乳化剤製剤である、（１）又（２）記載の製造方法。
（４）消泡剤の添加を、ビール醸造工程、ホップ抽出物を含む麦汁の添加工程、またはビール発酵液の添加工程の前または後に行う、（１）〜（３）のいずれかに記載の製造方法。
（５）ビールテイスト飲料の可溶性固形分濃度が０．１〜５．０度である、（１）〜（４）のいずれかに記載の製造方法。
（６）ビールテイスト飲料に含まれるα酸量が０．００２〜７ｐｐｍである、（１）〜（５）のいずれかに記載の製造方法。
（７）ビールテイストアルコール度数が０．０１％未満である、（１）〜（６）のいずれかに記載の製造方法。
（８）ビールテイスト飲料のボディ感増強方法であって、ホップ由来成分を含むビールテイスト飲料の製造過程において消泡剤を添加する工程を含む、前記方法。
（９）消泡剤が乳化剤を主成分とする有機系消泡剤である、（８）記載の方法。
（１０）消泡剤が親油性乳化剤と親水性乳化剤を用いてＯ／Ｗ乳化した乳化剤製剤である、（８）又は（９）記載の方法。
That is, although not limited thereto, the present invention includes the following inventions.
(1) The manufacturing method of the beer taste drink containing a hop origin component, Comprising: The said manufacturing method including the process of adding an antifoamer.
(2) The production method according to (1), wherein the antifoaming agent is an organic antifoaming agent mainly composed of an emulsifier.
(3) The production method according to (1) or (2), wherein the antifoaming agent is an emulsifier preparation obtained by O / W emulsification using a lipophilic emulsifier and a hydrophilic emulsifier.
(4) The antifoaming agent is added in any one of (1) to (3), which is performed before or after a beer brewing step, a wort addition step including a hop extract, or a beer fermentation broth addition step. Manufacturing method.
(5) The manufacturing method in any one of (1)-(4) whose soluble solid content concentration of a beer taste drink is 0.1-5.0 degree | times.
(6) The manufacturing method in any one of (1)-(5) whose alpha acid amount contained in a beer taste drink is 0.002-7 ppm.
(7) The manufacturing method in any one of (1)-(6) whose beer taste alcohol frequency is less than 0.01%.
(8) The method for enhancing a body feeling of a beer-taste beverage, the method comprising adding a defoaming agent in the production process of a beer-taste beverage containing a hop-derived component.
(9) The method according to (8), wherein the antifoaming agent is an organic antifoaming agent mainly composed of an emulsifier.
(10) The method according to (8) or (9), wherein the antifoaming agent is an emulsifier preparation obtained by O / W emulsification using a lipophilic emulsifier and a hydrophilic emulsifier.
本発明により、自然で好ましい苦味を有し、味のボディ感が増強されたビールテイスト飲料、及びその製造方法を提供することができる。 According to the present invention, it is possible to provide a beer-taste beverage having a natural and favorable bitter taste and an enhanced body feeling of taste, and a method for producing the same.
本発明は、ビールテイスト飲料の製造工程において消泡剤を添加する工程を含むことを特徴とする。具体的には、低カロリー又はノンアルコール等のビールテイスト飲料の製造工程において、ビール醸造工程、および／またはホップ抽出物を含む麦汁やビール発酵液の添加工程等の、泡の発生を伴う工程の前後において消泡剤を添加し、起泡を抑制することによって泡沫分離を抑え、ビールテイスト飲料の味わいを改善する方法である。 This invention is characterized by including the process of adding an antifoamer in the manufacturing process of a beer taste drink. Specifically, in the production process of beer-taste beverages such as low-calorie or non-alcohol, processes involving the generation of foam, such as a beer brewing process and / or a process of adding wort or beer fermentation liquor containing a hop extract This is a method for improving the taste of a beer-taste beverage by adding a defoaming agent before and after to suppress foaming and thereby suppressing foam separation.
泡沫分離によって除去される物質としては、ホップ由来の苦味成分や余剰酵母等が挙げられる。本発明によれば、これらの物質を目的の飲料中に残存させることによって、ビールテイスト飲料における味のボディ感を増強することができる。また、これらの物質は自然な苦味を有するため、ビールテイスト飲料に自然で好ましい苦味を付与することができる。
ビールテイスト飲料
本発明の方法は、ホップ由来成分を含むビールテイスト飲料であれば特に限定なく用いることができる。
Examples of substances removed by foam separation include hop-derived bitter components and surplus yeast. According to the present invention, the body feeling of taste in a beer-taste beverage can be enhanced by allowing these substances to remain in the target beverage. Moreover, since these substances have a natural bitter taste, they can impart a natural and favorable bitter taste to beer-taste beverages.
Beer taste drink The method of the present invention can be used without particular limitation as long as it is a beer taste drink containing a hop-derived component.
本明細書においては、ビール風味が強くいわゆる「ビール」や「発泡酒」に近いものに加えて、ビールベースカクテルのようにビールの風味を有しながら果汁等の他の原料の風味が相対的に強いものも「ビールテイスト飲料」と呼ぶ。ホップ由来成分のイソα酸はビール特有の起泡性に関与することが知られているが、消泡剤を添加することで起泡性を抑制し、泡沫分離を抑えるという本発明の特徴から、ホップ由来成分を含むビールテイスト飲料に好適に用いることができる。 In the present specification, in addition to the strong beer flavor, which is close to so-called “beer” and “Happoshu”, the flavor of other ingredients such as fruit juice is relatively similar to that of beer-based cocktails while having the beer flavor. The ones that are strong to the taste are also called “beer-taste beverages”. The hop-derived component iso-α acid is known to be involved in beer-specific foaming properties, but by adding an antifoaming agent, it suppresses foaming properties and suppresses foam separation. It can be suitably used for beer-taste beverages containing hop-derived components.
また、味のボディ感を増強できることから、溶質量が少なく、味わいが薄いビールテイスト飲料に対して、本発明の効果がより発揮される。そのような飲料は含まれる可溶性固形分濃度が低いことから、本明細書において「低溶質飲料」という。 In addition, since the body feeling of the taste can be enhanced, the effects of the present invention are more exhibited with respect to a beer-taste beverage having a small dissolved mass and a light taste. Such beverages are referred to herein as “low solute beverages” because the contained soluble solids concentration is low.
低溶質飲料は、「糖類ゼロ」、「糖質ゼロ」、「カロリーオフ」等と表示される、いわゆるカロリーオフタイプ飲料の態様を包含する。なお、「糖類ゼロ」、「糖質ゼロ」、「カロリーオフ」等の表示は、健康増進法の規定による栄養表示基準（平成１５年厚生労働省告示第１７６号）に定義されている。例えば、「糖類ゼロ」との表示は、飲料に含まれる糖類（単糖類又は二糖類であって、糖アルコールでないもの）の量が、飲料１００ｇあたり０．５ｇ未満のものに対して付されるものである。 The low solute beverage includes a so-called calorie-off type beverage that is displayed as “sugar free”, “sugar free”, “calorie off”, or the like. In addition, indications such as “no sugar”, “no sugar”, and “calorie off” are defined in the nutrition labeling standards (2003 Ministry of Health, Labor and Welfare Notification No. 176) defined by the Health Promotion Act. For example, the display of “zero saccharide” is given to a beverage in which the amount of saccharide (monosaccharide or disaccharide that is not a sugar alcohol) contained in the beverage is less than 0.5 g per 100 g of the beverage. Is.
低溶質飲料の可溶性固形分濃度は、糖度計、屈折計等を用いて得られるＢｒｉｘ（ブリックス）値から算出される「飲料の可溶性固形分濃度」（ＳＳ：Soluble Solid）によって定義される。当該Ｂｒｉｘ値は、２０℃で測定された屈折率を、ＩＣＵＭＳＡ（国際砂糖分析法統一委員会）の換算表に基づいてショ糖溶液の質量／質量パーセントに換算した値である。単位は「°Ｂｘ」、「％」又は「度」で表示される。 The soluble solid content concentration of a low solute beverage is defined by “soluble beverage solid content concentration” (SS) calculated from a Brix value obtained using a saccharimeter, a refractometer or the like. The Brix value is a value obtained by converting the refractive index measured at 20 ° C. into the mass / mass percent of the sucrose solution based on the conversion table of ICUMSA (International Sugar Analysis Committee). The unit is displayed in “° Bx”, “%” or “degree”.
アルコールを全く含まないか、アルコール度数０．０１％未満という極微量のアルコールを含むノンアルコール飲料では、Ｂｒｉｘ値をそのまま飲料の可溶性固形分濃度（ＳＳ）としてよい。これより多くの、具体的にはアルコール度数が０．０１％以上０．５％未満のものにおいては、アルコールが屈折率に影響を与えるため、次の式を用いてＢｒｉｘ値からＳＳを算出する。
・飲料の可溶性固形分濃度（ＳＳ）＝ＭＶ−ＣＶ
［式中、ＭＶ（Measured Value）は、飲料のＢｒｉｘ実測値であり、ＣＶ（Calculated Value）は、飲料のアルコール度数実測値と同じ度数のアルコール水溶液におけるＢｒｉｘ値である］
ここで、アルコール水溶液としてニュートラルスピリッツを純水にて希釈したものを用いてＣＶを求めると、「ＣＶ＝０．３９×飲料のアルコール度数実測値」の関係があるため、ＳＳは次のように表すことができる。
・飲料の可溶性固形分濃度（ＳＳ）＝ＭＶ−０．３９×飲料のアルコール度数実測値
本明細書における低溶質飲料は、ＳＳが５度以下のものをいう。ＳＳが０．１〜５度のとき、本発明の効果が強く感じられて好ましく、ＳＳが０．１〜３度のとき、より強く感じられるためより好ましい。
In a non-alcoholic beverage that contains no alcohol or contains a very small amount of alcohol with an alcohol content of less than 0.01%, the Brix value may be used as it is as the soluble solid content concentration (SS) of the beverage. More than this, specifically, in the case where the alcohol content is 0.01% or more and less than 0.5%, since alcohol affects the refractive index, SS is calculated from the Brix value using the following formula: .
・ Soluble solid content concentration (SS) = MV-CV
[In the formula, MV (Measured Value) is a measured Brix value of a beverage, and CV (Calculated Value) is a Brix value in an alcohol aqueous solution having the same frequency as the measured alcohol content of the beverage.]
Here, when CV is obtained using a neutral spirit diluted with pure water as an alcohol aqueous solution, since there is a relationship of “CV = 0.39 × alcohol content of beverage”, SS is as follows: Can be represented.
-Soluble solid content concentration (SS) of beverage = MV−0.39 × measured value of alcohol content of beverage The low solute beverage in the present specification refers to one having an SS of 5 ° or less. When SS is 0.1 to 5 degrees, the effect of the present invention is strongly felt and preferable, and when SS is 0.1 to 3 degrees, it is more preferable because it is felt stronger.
本発明では、通常のビール製造においては好ましくないとされるα酸をあえて含ませることによって、ビールテイスト飲料にボディ感を付与することができる。本発明により製造されるビールテイスト飲料における好適なα酸含有量は、０．００２〜７ｐｐｍ、より好ましくは０．１〜４ｐｐｍ、更に好ましくは０．５〜３ｐｐｍである。 In the present invention, a body feeling can be imparted to a beer-taste beverage by intentionally including an α acid which is not preferable in normal beer production. The suitable alpha acid content in the beer taste drink manufactured by this invention is 0.002-7 ppm, More preferably, it is 0.1-4 ppm, More preferably, it is 0.5-3 ppm.
ビールテイスト飲料には、通常の飲料と同様、糖分、各種添加剤等を配合してもよい。各種添加剤としては、例えば、香料、ビタミン、色素類、酸化防止剤、乳化剤、保存料、調味料、エキス類、ｐＨ調整剤、品質安定剤等を配合することができる。 You may mix | blend sugar content, various additives, etc. with a beer taste drink like a normal drink. As various additives, for example, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like can be blended.
ビールテイスト飲料は、容器詰め飲料とすることができる。容器詰め飲料の容器は特に制限されないが、例えば、ペットボトル等の樹脂製容器、紙パック等の紙容器、ガラス瓶等のガラス容器、アルミ缶やスチール缶等の金属製容器、アルミパウチ等、通常、飲料組成物に用いられる容器であればいずれも用いることができる。
消泡剤
本発明に用いることができる消泡剤は特に限定されない。消泡剤はシリコーン系消泡剤、界面活性剤、ポリエーテル及び高級アルコールなどの有機系消泡剤に大別されるが、消泡効果を有するものであれば制限なく用いることができる。中でも乳化剤を主成分とする有機系消泡剤が好ましく、そのような消泡剤として、親油性乳化剤と親水性乳化剤を用いてＯ／Ｗ乳化した乳化剤製剤である太陽化学社製消泡剤アワブレークＧ−１０９を挙げることができる。
The beer-taste beverage can be a container-packed beverage. The container of the container-packed drink is not particularly limited. For example, a resin container such as a plastic bottle, a paper container such as a paper pack, a glass container such as a glass bottle, a metal container such as an aluminum can or a steel can, an aluminum pouch, etc. Any container can be used as long as it is a container used for a beverage composition.
Antifoaming agent The antifoaming agent that can be used in the present invention is not particularly limited. Antifoaming agents are roughly classified into organic antifoaming agents such as silicone-based antifoaming agents, surfactants, polyethers and higher alcohols, and any antifoaming agents can be used without limitation as long as they have an antifoaming effect. Among them, an organic antifoaming agent mainly composed of an emulsifier is preferable. As such an antifoaming agent, an antifoaming agent made by Taiyo Kagaku Co., Ltd., which is an emulsifier formulation emulsified with a lipophilic emulsifier and a hydrophilic emulsifier, is used. G-109 can be mentioned.
消泡剤の添加濃度は、消泡効果を発揮できる量であれば特に限定されず、目的の飲料の設計品質に応じて自由に設定することができる。例えば添加する対象の原料液に対して５０〜１０００ｐｐｍ、好ましくは１００〜５００ｐｐｍ、さらに好ましくは１００〜３００ｐｐｍである。 The addition concentration of the antifoaming agent is not particularly limited as long as it is an amount capable of exhibiting an antifoaming effect, and can be freely set according to the design quality of the target beverage. For example, it is 50-1000 ppm with respect to the raw material liquid to be added, preferably 100-500 ppm, and more preferably 100-300 ppm.
消泡剤は、ビールテイスト飲料の製造工程において、起泡する工程の前後において添加することが好ましい。そのような工程として、原料となるビール発酵液及び麦汁等の製造工程や、これらを目的の飲料にブレンドする工程が挙げられる。なお、ビールの起泡は主にホップ抽出物によるため、ホップ抽出物が含まれている液に添加すればよく、発酵の度合や麦芽配合量等の特性には関係なく、消泡剤を添加することができる。
消泡剤の添加効果
泡沫分離によって除去される物質としては、ホップ由来の苦味成分や余剰酵母等が挙げられる。本発明の方法によれば、これらの物質を目的の飲料中に残存させることによって、ビールテイスト飲料における味のボディ感を増強することができる。また、これらの物質は自然な苦味を有するため、ビールテイスト飲料に自然で好ましい苦味を付与することができる。
The antifoaming agent is preferably added before and after the foaming step in the production process of the beer-taste beverage. Examples of such a process include a process for producing beer fermentation liquor and wort as raw materials, and a process for blending these into a target beverage. In addition, since the foaming of beer is mainly due to hop extract, it should be added to the liquid containing hop extract, and an antifoaming agent is added regardless of characteristics such as the degree of fermentation and the amount of malt blended. can do.
Additive effect of antifoaming agent The substances removed by foam separation include hop-derived bitter components and surplus yeast. According to the method of the present invention, the body feeling of taste in a beer-taste beverage can be enhanced by allowing these substances to remain in the target beverage. Moreover, since these substances have a natural bitter taste, they can impart a natural and favorable bitter taste to beer-taste beverages.
このような成分として、ホップ由来の苦味成分であるα酸を挙げることができる。α酸は、ホップの軟樹脂に含まれるもので、フムロンとその同族体の総称をいう。α酸が煮沸工程で異性化されると、ビールテイスト飲料への爽快な苦味の付与に寄与しているイソα酸となる。α酸はイソα酸ほど爽快な苦味はなく、過剰に存在すると後口に残る渋み・エグミが感じられる場合がある。本発明では、通常のビール製造においては好ましくないとされるα酸をあえて含ませることによって、ビールテイスト飲料にボディ感を付与することができる。
ビールテイスト飲料のボディ感増強方法
別の観点からは、本発明は、ビールテイスト飲料のボディ感増強方法に関する。具体的には、ホップ由来成分を含むビールテイスト飲料の製造過程において消泡剤を添加する工程を含むことにより、製造される飲料における味のボディ感を増強する方法である。消泡剤を添加することにより、ビールテイスト飲料の原料となるビール発酵液及び麦汁等の製造工程やブレンド工程に発生する泡立ちに伴う泡沫分離が抑制され、製造される飲料における味のボディ感が増強される。
As such a component, alpha acid which is a bitter component derived from hops can be mentioned. Alpha acid is contained in hop soft resin and is a general term for humulone and its homologues. When the α acid is isomerized in the boiling step, it becomes an iso α acid that contributes to the refreshing bitterness imparted to the beer-taste beverage. α acid does not have a refreshing bitter taste like iso α acid, and if it exists in excess, there may be a bitterness / egumi remaining in the back mouth. In the present invention, a body feeling can be imparted to a beer-taste beverage by intentionally including an α acid which is not preferable in normal beer production.
From the beer-taste body feeling method for enhancing another aspect of the beverage, the present invention relates to a body sensation enhancing method of low-alcohol beer. Specifically, it is a method for enhancing the body feeling of taste in a manufactured beverage by including a step of adding an antifoaming agent in the manufacturing process of a beer-taste beverage containing a hop-derived component. By adding an antifoaming agent, foam separation associated with foaming that occurs in the production process and blending process of beer fermentation liquor and wort, which are raw materials for beer-taste beverages, is suppressed, and the body feeling of the taste in the beverage produced Is strengthened.
以下、本発明の内容を、本発明の実施例を参照しつつ詳細に説明するが、本発明は以下の実施例に限定されるものではない。
実施例１（ビールテイスト飲料のボディ感に対するα酸の寄与）
泡沫分離が実施されたビールテイスト飲料においては、通常はイソα酸が主要なホップ由来成分である。そこで、カロリーゼロタイプのノンアルコールビールテイスト飲料において、泡沫分離を実施しない場合を想定して、α酸が品質に与える影響について調べた。
Hereinafter, although the content of the present invention is explained in detail, referring to the example of the present invention, the present invention is not limited to the following example.
Example 1 (Contribution of α acid to body feeling of beer-taste beverage)
In beer-taste beverages that have been subjected to foam separation, iso-alpha acid is usually the main hop-derived component. Therefore, in the case of a non-calorie non-alcohol beer-taste beverage, the effect of α acid on the quality was examined on the assumption that foam separation was not performed.
以下の原料Ａ〜Ｃを用いて、（表２）上部の配合表に従ってコントロールサンプル０及びサンプル１〜６を調製し、ホップ由来苦味成分の分析及び官能評価を実施した。ここで、各サンプルの可溶性固形分濃度は、０．７度であった。
原料Ａ：ＩＳＯＨＯＰ（Barth-Haas社製、イソα酸を３３００００ｐｐｍ含み、α酸を含まない）をニュートラルスピリッツ（アルコール度数５９％）にて１００倍希釈した液
原料Ｂ：香料ベース（ＩＦＦ社製、イソα酸を１５０ｐｐｍ、α酸を８４２５ｐｐｍ含む）
原料Ｃ：カロリーゼロタイプノンアルコールビールテイスト飲料ベース（表１の配合）
α酸及びイソα酸含有量は、ビール酒造組合国際技術委員会（ＢＣＯＪ）が定める「ビール分析法（２００４．１１．１改訂版）７．１３ イソα酸、α酸」に従い測定することができる。
Using the following raw materials A to C, Control Sample 0 and Samples 1 to 6 were prepared in accordance with the recipe in the upper part of (Table 2), and hop-derived bitterness components were analyzed and sensory evaluation was performed. Here, the soluble solid content concentration of each sample was 0.7 degree.
Raw material A: Liquid raw material B: Fragrance base (manufactured by IFF Co., Ltd., manufactured by Barth-Haas, manufactured by Barth-Haas, containing 330,000 ppm of iso-alpha acid and no alpha acid) diluted with neutral spirits (alcohol 59%) (Contains 150ppm iso-alpha acid and 8425ppm alpha-acid)
Ingredient C: Calorie zero type non-alcoholic beer-taste beverage base (formulation of Table 1)
The α acid and iso α acid contents may be measured in accordance with “Beer Analysis Method (2004.1.11 revised edition) 7.13 iso α acid, α acid” defined by the International Technical Committee of the Brewery Association (BCOJ). it can.
官能評価は訓練されたパネル４名にて実施し、官能評価の基準は、以下の２つの観点（ボディ感／渋味の残存感の無さ）から行い、それぞれの評点がいずれも３点以上のとき合格（○）、いずれかが３点未満のとき不合格（×）として判断した。
・ボディ感：かなり強く認められる＝５点、強く認められる＝４点、認められる＝３点、認められるが弱い＝２点、認められない＝１点
・渋味の残存感の無さ：渋味の残存感が、全く認められない＝５点、認められるが僅か＝４点、若干認められるが許容範囲内＝３点、認められ、やや不快感を感じる＝２点、認められ、品質として許容できない＝１点
ホップ由来苦味成分の分析及び官能評価を、（表２）下部に示す。
Sensory evaluation is conducted by 4 trained panels, and the criteria for sensory evaluation are based on the following two viewpoints (body feeling / absence of astringency), and each score is 3 points or more. Was judged as pass (◯), and when either was less than 3 points, it was judged as fail (x).
・ Body feeling: Remarkably strong = 5 points, strongly recognized = 4 points, recognized = 3 points, recognized but weak = 2 points, not recognized = 1 point. No sense of residual taste = 5 points, recognized but only = 4 points, slightly recognized but within acceptable range = 3 points, recognized slightly discomfort = 2 points, recognized as quality Unacceptable = 1 point hop-derived bitterness component analysis and sensory evaluation is shown at the bottom of (Table 2).
Ｃのみ含むコントロールサンプル０は、ボディ感が不足していた。泡沫分離を行ったものを想定した、イソα酸を含みα酸を含まないサンプル１は、適度なボディ感を有しながら、渋味の残存感が感じられず、良好な品質であった。泡沫分離を起こさないことを想定したα酸を含むサンプル（相対的にイソα酸が少ない）サンプル２〜６は、α酸濃度が０．００２〜３．２９ｐｐｍのとき（サンプル３〜５）、ボディ感がありながら渋味の残存感がほとんど認められず、良好な品質であった。α酸が６．５７ｐｐｍとなったサンプル２はボディ感は認められるが渋味の残存感が強く、また、α酸が０．００１ｐｐｍとなったサンプル６はボディ感が全く感じられず、いずれも良好な品質とはいえなかった。 The control sample 0 containing only C had insufficient body feeling. Sample 1, which was assumed to have been subjected to foam separation and contained iso-α acid but did not contain α-acid, had an appropriate body feeling, but did not feel a residual feeling of astringency, and had good quality. Samples containing α-acid (relatively less iso-α-acid) assuming that foam separation does not occur. Samples 2 to 6 have an α-acid concentration of 0.002 to 3.29 ppm (samples 3 to 5). Although there was a body feeling, there was almost no residual astringency, and the quality was good. Sample 2 in which the α acid was 6.57 ppm showed a body feeling but a strong astringent feeling, and sample 6 in which the α acid was 0.001 ppm showed no body feeling at all. It was not good quality.
以上より、飲料の可溶性固形分濃度が薄い低溶質飲料においては、α酸濃度によっては渋味の残存感を与えずにボディ感を付与することが可能であり、泡沫分離を実施しないことで、品質をコントロールできる可能性が示唆された。 From the above, in a low solute beverage with a low soluble solid content concentration of the beverage, it is possible to give a body feeling without giving a residual feeling of astringency depending on the α acid concentration, by not performing foam separation, It was suggested that quality could be controlled.
実施例２（消泡剤添加効果）
常法により製造した麦汁に、実施例１の原料Ｂ：香料ベース（ＩＦＦ社製）及び消泡剤（アワブレークＧ１０９、太陽化学社製）を（表３）上部の通り配合して、泡沫分離実施サンプル７及び泡沫分離非実施サンプル８を、それぞれ約３５０ｍｌ調製した。サンプル７は消泡剤を添加せず、サンプル８は消泡剤を添加した。これらのサンプルを５００ｍｌ容メスシリンダーに入れて数回上下に振り混ぜ、十分泡立たせた。泡立たせた両サンプルから、それぞれ液部を取り出し、官能評価とホップ由来苦味成分の分析を実施した。なお、サンプル７は、消泡剤による香味への影響を排除するために、消泡剤をサンプル８と同程度の濃度（０．０１％）になるよう添加してから官能評価を実施した。
Example 2 (Antifoam additive effect)
The raw material B of Example 1: a fragrance base (manufactured by IFF) and an antifoaming agent (Awabreak G109, manufactured by Taiyo Kagaku Co., Ltd.) are blended as shown in the upper part of (Table 3) into the wort produced by a conventional method, and foam separation is performed. About 350 ml of the working sample 7 and the foam separation non-working sample 8 were each prepared. Sample 7 had no antifoam added, and sample 8 had an antifoam added. These samples were placed in a 500 ml graduated cylinder and shaken up and down several times to sufficiently foam. The liquid part was taken out from each of the foamed samples, and sensory evaluation and analysis of hop-derived bitterness components were carried out. In addition, in order to eliminate the influence of the antifoaming agent on the flavor of the sample 7, the antifoaming agent was added so as to have the same concentration (0.01%) as the sample 8, and then the sensory evaluation was performed.
ホップ由来苦味成分の分析は、実施例１と同様にして行った。その結果を（表３）下部に示す。 The analysis of the hop-derived bitterness component was performed in the same manner as in Example 1. The results are shown at the bottom of (Table 3).
消泡剤を添加したサンプル８は、添加しないサンプル７と比較してイソα酸は約１７％、β酸は約３０％しか残存しなかったが、α酸は８０％以上残存した。
消泡剤を添加しないサンプル７は、ボディ感が全く認められず、また味わいの複雑さも欠いていた。一方、消泡剤を添加したサンプル８は、ボディ感及び味わいの複雑さが十分認められ、通常の低溶質飲料とは異なる良好な品質であった。
In sample 8 to which the antifoaming agent was added, only about 17% of iso-α acid and about 30% of β-acid remained compared to sample 7 without addition, but α-acid remained at 80% or more.
Sample 7 to which no antifoaming agent was added had no body feeling and lacked the complexity of taste. On the other hand, Sample 8 to which an antifoaming agent was added had a good body quality and a complex taste, and had a good quality different from that of a normal low solute beverage.
以上より、消泡剤添加による泡沫分離抑制が、飲料の可溶性固形分濃度の小さい低溶質のビールテイスト飲料におけるボディ感増強に有効であることが示された。 From the above, it was shown that the suppression of foam separation by adding an antifoaming agent is effective for enhancing the body feeling in a low-solute beer-taste beverage having a low soluble solid content concentration.
Claims (10)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| JP6473247B1 (en) * | 2018-01-15 | 2019-02-20 | アサヒビール株式会社 | Method for improving bitterness irritation of sparkling beverage containing iso alpha acid |
| JP2021013348A (en) * | 2019-07-12 | 2021-02-12 | サントリーホールディングス株式会社 | Beer taste beverage, and method for producing beer taste beverage |
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| JPWO2018143038A1 (en) * | 2017-01-31 | 2019-11-21 | サントリーホールディングス株式会社 | Non-alcoholic beer-taste beverages in containers |
| JP2020171301A (en) * | 2017-01-31 | 2020-10-22 | サントリーホールディングス株式会社 | Packed non-alcoholic beer taste beverage |
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| JP7198242B2 (en) | 2017-01-31 | 2022-12-28 | サントリーホールディングス株式会社 | Bottled non-alcoholic beer-taste beverage |
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| JP6473247B1 (en) * | 2018-01-15 | 2019-02-20 | アサヒビール株式会社 | Method for improving bitterness irritation of sparkling beverage containing iso alpha acid |
| WO2019138671A1 (en) * | 2018-01-15 | 2019-07-18 | アサヒビール株式会社 | METHOD OF INCREASING BITTER TASTE STIMULATION OF EFFERVESCENT BEVERAGE CONTAINING ISO-α-ACID |
| JP2019122290A (en) * | 2018-01-15 | 2019-07-25 | アサヒビール株式会社 | METHOD FOR IMPROVING THE BITTER STIMULATION OF ISO α ACID-CONTAINING SPARKLING BEVERAGE |
| JP2021013348A (en) * | 2019-07-12 | 2021-02-12 | サントリーホールディングス株式会社 | Beer taste beverage, and method for producing beer taste beverage |
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