JP2014212781A - Foamable beer taste beverage and method for producing the same - Google Patents

Foamable beer taste beverage and method for producing the same Download PDF

Info

Publication number
JP2014212781A
JP2014212781A JP2013095971A JP2013095971A JP2014212781A JP 2014212781 A JP2014212781 A JP 2014212781A JP 2013095971 A JP2013095971 A JP 2013095971A JP 2013095971 A JP2013095971 A JP 2013095971A JP 2014212781 A JP2014212781 A JP 2014212781A
Authority
JP
Japan
Prior art keywords
beer
beverage
flavor
raw material
plant raw
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP2013095971A
Other languages
Japanese (ja)
Inventor
隆之 小杉
Takayuki Kosugi
隆之 小杉
Original Assignee
サッポロビール株式会社
Sapporo Breweries Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by サッポロビール株式会社, Sapporo Breweries Ltd filed Critical サッポロビール株式会社
Priority to JP2013095971A priority Critical patent/JP2014212781A/en
Publication of JP2014212781A publication Critical patent/JP2014212781A/en
Application status is Pending legal-status Critical

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages

Abstract

PROBLEM TO BE SOLVED: To provide an unfermented foamable beer taste beverage in which beer-like aroma is reinforced and flavor is improved.SOLUTION: Provided is an unfermented foamable beer taste beverage produced using a plant raw material liquid and hop, in which the content of indigestible dextrin is 0.50 to 5.00 w/v%, pH is 3.5 to 5.0 and gas pressure is 0.147 to 0.294 MPa.

Description

  The present invention relates to a sparkling beer-taste beverage and a method for producing the same.

Currently, a large number of non-alcoholic beer-taste beverages that do not fall under the liquor tax law are in circulation in the beverage market.
As a manufacturing method of a non-alcoholic effervescent beer-taste beverage, there may be a method of producing beer according to a conventional method and dealcoholizing, a method of suppressing alcohol fermentation by yeast, and the like. However, for legal and technical reasons, a method of producing various materials by mixing them without alcoholic fermentation has become mainstream.

However, in this production method, it is difficult to obtain a flavor unique to beer that is complex and deep as obtained in the process of alcoholic fermentation.
Therefore, various techniques have been proposed to improve the taste and flavor of an unfermented beer-taste beverage produced without undergoing alcoholic fermentation.

  For example, in Patent Document 1, by adjusting the concentration of linalool and the concentration of acetaldehyde in a malt beverage to be improved in flavor, the beverage is imparted or enhanced with a well-balanced fermentation flavor to improve the flavor of the beverage. Technology is disclosed.

  Patent Document 2 discloses a technology for making a non-alcohol beer-taste beverage in which sweetness, sourness, and bitterness are suppressed by adding sodium gluconate to a beverage containing a sweetener, a sour agent, and a bitter agent. It is disclosed.

International Publication No. 2010/0797778 JP 2011-217706 A

According to the technique disclosed in Patent Literature 1, the flavor of the beverage is improved with respect to the malt beverage obtained from the unfermented wort.
However, there is a need for a versatile technique that can be applied to beer-taste beverages produced from a wider range of raw materials, not limited to unfermented wort-derived malt beverages.
Moreover, in improving the flavor of an unfermented beer-taste beverage, not only by suppressing the variation in taste as disclosed in Patent Document 2, but also by adding a taste or aroma that leads to a beer-like flavor. It is desired to enhance.
Accordingly, an object of the present invention is to provide an unfermented sparkling beer-taste beverage with enhanced beer-like aroma and improved flavor.

  The present inventors tried to improve the flavor of unfermented beer-taste beverages, and the carbonated water in which indigestible dextrin was dissolved was felt in the early stage of beer deterioration, especially paper-like off-board. It was noted that it was felt by the flavor (hereinafter referred to as paper odor). And it discovered that the flavor of a drink was improved by adding this fragrance to an unfermented effervescent beer-taste beverage, and the beer-like flavor improved, and it came to complete this invention.

That is, this invention solves the said subject by the following means.
(1) An unfermented sparkling beer-taste beverage produced using a plant raw material liquid and hops, and the content of indigestible dextrin is 0.50 w / v% or more and 5.00 w / v% or less An unfermented sparkling beer-taste beverage characterized by having a pH of 3.5 to 5.0 and a gas pressure of 0.147 MPa to 0.294 MPa.
(2) In an unfermented sparkling beer-taste beverage manufactured using plant raw material liquid and hops, the content of indigestible dextrin is adjusted to 0.50 w / v% or more and 5.00 w / v% or less. The pH is adjusted to 3.5 or more and 5.0 or less, and the gas pressure is adjusted to 0.147 MPa or more and 0.294 MPa or less.

  According to the present invention, an unfermented effervescent beer-taste beverage with enhanced beer-like aroma and improved flavor can be provided.

  Hereinafter, the embodiment of the flavor improvement method of the unfermented sparkling beer taste drink and sparkling beer taste drink concerning the present invention is described in detail.

The beverage according to this embodiment is an unfermented, effervescent beer-taste beverage that is produced without undergoing alcoholic fermentation with yeast and has effervescence.
Specifically, the present invention relates to a beer-taste beverage generally called non-alcohol beer or the like. In addition, in this specification, a beer-taste drink is also called a beer-like (wind) drink and plays a taste like beer, that is, gives a drinker a sense of drinking beer while being non-alcoholic. Means beverage.

  Since the drink which concerns on this embodiment is manufactured without passing through alcohol fermentation, it is normally manufactured as a drink which does not contain alcohol substantially. However, when the beverage according to the present embodiment has an effect, the alcohol content does not affect the effect of the beverage. Therefore, it is not hindered to contain alcohol inevitably contained in the raw material, and it is not hindered to contain alcohol added from the outside. However, the alcohol content in the beverage according to this embodiment is preferably less than 1 v / v%, more preferably less than 0.5 v / v%, and substantially 0.0 v / v%. It is particularly preferable to do this. In addition, content of alcohol points out the capacity | capacitance of ethyl alcohol in 15 degreeC.

  In the beverage according to this embodiment, the content of indigestible dextrin in the beverage is adjusted to a predetermined amount, the pH is adjusted to a predetermined value, and the gas pressure is adjusted to a predetermined pressure. Therefore, despite being manufactured without alcoholic fermentation, it has a good flavor unique to beer and has a beer-like fragrance enhanced compared to conventional unfermented effervescent beer-taste beverages. Is an improved beverage.

The indigestible dextrin according to the present embodiment is a polysaccharide having components that are produced by hydrolysis and thermal decomposition of starch and are not decomposed by various amylases, particularly human digestive enzymes.
Indigestible dextrin has been found to have useful effects such as intestinal regulation and blood glucose level increase.
In the beverage according to the present embodiment, the indigestible dextrin is dissolved in carbonated water to generate a paper odor, and has an effect of enhancing a beer-like aroma. And the flavor as a beer taste drink is improved by strengthening a beer-like fragrance. Examples of the indigestible dextrin include “Pine Fiber” (registered trademark) (manufactured by Matsutani Chemical Industry Co., Ltd.), “Fiber Sol” (manufactured by Matsutani Chemical Industry Co., Ltd.), and the like.

  The content of indigestible dextrin in the beverage according to this embodiment is preferably 0.50 w / v% or more and 5.00 w / v% or less, and is 1.00 w / v% or more and 3.00 w / v. % Or less, more preferably 1.50 w / v% or more and 3.00 w / v% or less. When the content of indigestible dextrin is 0.50 w / v% or more, a paper odor is obtained to a preferable level, and a beverage with an enhanced beer-like aroma is obtained. Moreover, harmony of flavor becomes favorable and it becomes a beverage with improved beer-like flavor. On the other hand, if the content of indigestible dextrin is less than 0.50 w / v%, a paper odor cannot be sufficiently obtained, and an increase in beer-like aroma is hardly recognized. Moreover, it becomes a beverage lacking in harmony of flavor. On the other hand, when the content of indigestible dextrin exceeds 5.00 w / v%, a taste derived from indigestible dextrin is produced, and the beverage may lack a harmony of flavor.

The beverage according to the present embodiment is a beverage having effervescent properties in which carbon dioxide gas is press-fitted so as to have a predetermined gas pressure.
In the beverage according to the present embodiment, the beer-like aroma enhanced by the paper odor brought about by the indigestible dextrin is further increased by adjusting the gas pressure of the carbon dioxide gas to a predetermined pressure. .
In addition, in this specification, a gas pressure means the gas internal pressure in 20 degreeC of the manufactured drink, and is a pressure measured according to the method defined in Japanese agricultural and forestry standard.

The gas pressure in the beverage according to this embodiment is preferably 0.147 MPa (1.50 kg / cm 2 ) or more and 0.294 MPa (3.00 kg / cm 2 ) or less, and 0.147 MPa (2.00 kg / cm 2 ). 2 ) or more and 0.294 MPa (3.00 kg / cm 2 ) or less is more preferable. When the gas pressure is 0.147 MPa (1.50 kg / cm 2 ) or more, the beverage has an enhanced beer-like fragrance brought about by the indigestible dextrin. Moreover, harmony of flavor becomes favorable and it becomes a beverage with improved beer-like flavor. On the other hand, if the gas pressure is less than 0.147 MPa (1.50 kg / cm 2 ), the beer-like fragrance brought about by the indigestible dextrin is not sufficiently enhanced. When the gas pressure is 0.294 MPa (3.00 kg / cm 2 ) or less, the beverage is suppressed from excessive irritation caused by carbonic acid.

The beverage according to the present embodiment is a beverage whose pH is adjusted so as to have a predetermined pH in a state where carbon dioxide gas is injected.
In the drink which concerns on this embodiment, the harmony of the flavor as a beer taste drink is brought about by adjusting pH of a drink to a predetermined value.
The method for adjusting the pH is not particularly limited, but can be, for example, by adding an acidulant described later. As the acidulant, lactic acid having a mild acidity is suitable.

  The beverage according to the present embodiment preferably has a pH of 3.5 or more and 5.0 or less, more preferably 3.7 or more and 5.0 or less, and more preferably 3.8 or more and 4.2 or less. Is more preferable. When the pH is 3.5 or more, the beverage maintains the beer-like fragrance brought about by the indigestible dextrin. Moreover, harmony of flavor becomes favorable and it becomes a beverage with improved beer-like flavor. On the other hand, if the pH is less than 3.5, the beer-like fragrance brought about by the indigestible dextrin may be impaired. In addition, the acidity becomes excessive and the beverage lacks harmony of flavor. When pH exceeds 5.0, it becomes a drink with insufficient harmony of flavor. In addition, mutual adjustment of gas pressure and pH becomes difficult.

  The drink which concerns on this embodiment is a drink manufactured using the plant raw material liquid prepared by mixing a plant raw material and cold water or warm water. Therefore, the drink which concerns on this embodiment is a drink containing the component derived from a plant raw material.

The plant raw material used for the preparation of the plant raw material liquid is not particularly limited as long as it is a plant-derived raw material used for production of a general beer-taste beverage, but is preferably a grain. Examples of cereals include wheat, rice, corn, beans, potatoes, corns, trout, fins, and acne. Specifically, barley, wheat, buckwheat, rye and the like are examples of wheat, potato and sweet potato are examples of potatoes, and beans, peas, red beans, mung beans, and empty beans are examples of beans.
The grain may be either an ungerminated grain or a germinated grain.
The plant raw material liquid to be used is preferably prepared using at least one selected from the group consisting of wheat, malt, soybean, pea and corn as the plant raw material.

The plant raw material liquid to be used may contain a saccharified solution prepared in advance from a plant raw material, or an extract obtained by extracting components contained in the plant raw material in advance.
As such a saccharified solution or extract, wort and / or malt extract containing a malt-derived extract can be contained.
In addition, in this specification, an extract part shall mean the non-volatile solid part which consists of a sugar content, protein, an amino acid, a bitterness substance, a non-volatile organic acid, a mineral, polyphenol, a pigment | dye component, etc.

The plant raw material liquid used may contain plant-derived protein separated and purified from the plant raw material.
The plant-derived protein is not particularly limited as long as it is a protein that can be isolated from plants used in the production of general beer-taste beverages. More preferably, it contains corn protein or pea protein. Examples of soy protein include “Showa Fresh” (manufactured by Showa Sangyo Co., Ltd.), and examples of pea protein include “pea protein” (manufactured by Organo Foodtech Co., Ltd.).

The plant raw material liquid used may contain a plant-derived proteolysate obtained by hydrolyzing plant-derived protein.
The plant-derived proteolysate may be a product obtained by hydrolyzing a plant-derived protein separated and purified from plant raw materials by heat treatment, acid treatment or enzyme treatment, or may be a fractionated product.
Specifically, the plant-derived protein degradation product preferably contains a soybean protein degradation product or a pea protein degradation product. For example, as the soy peptide, “High New-AM” (registered trademark) (Fuji Oil Co., Ltd.), “High New DC6” (registered trademark) (Fuji Oil Co., Ltd.) and “Solpy 5000” ( Registered trademark) (manufactured by Nissin Oilio Co., Ltd.).

The drink which concerns on this embodiment is a drink manufactured using the plant raw material liquid boiled in presence of hops. Therefore, the beverage according to the present embodiment is a beverage containing a bitter component or an aroma component derived from hops.
Examples of the bitter component include iso-α acids such as cis-isohumulone and trans-isohumulone, and examples of the aromatic component include terpenes such as linalool, geraniol, and ionone, esters such as butyric acid ester and propanoic acid ester, Examples include aldehydes such as 1-hexanal and 3-hexenal. In the beverage according to the present embodiment, the aroma component derived from hops forms the basis of a beer-like fragrance that is enhanced by indigestible dextrin.

  The beverage according to this embodiment is a colorant, sweetener, high-intensity sweetener, antioxidant, flavor, acidulant, salt, stabilizer that is usually blended as a beverage within the range in which the desired effect of the present invention is not inhibited. Etc. (these may be simply referred to as optional addition materials). Examples of the colorant include caramel pigment, gardenia pigment, fruit juice pigment, vegetable pigment, and synthetic pigment. Examples of the sweetener include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen and starch. Examples of the high-intensity sweetener include acesulfame K, sucralose, aspartame, and the like. Examples of the antioxidant include vitamin C, vitamin E, and polyphenol. Examples of the acidulant include citric acid, lactic acid, malic acid, phosphoric acid, succinic acid and the like, and acetic acid, tartaric acid, gluconic acid, adipic acid, fumaric acid and the like. Examples of the salts include sodium chloride and potassium chloride. Examples of the stabilizer include pectin and water-soluble soybean polysaccharide.

  According to the beverage according to the present embodiment described above, in the unfermented effervescent beer-taste beverage, the beer-like fragrance is additionally enhanced, the harmony of the flavor as a beer-taste beverage is improved, and the flavor of the beverage as a whole The effect which improves is acquired.

  Next, the flavor improvement method of an unfermented sparkling beer taste drink is demonstrated with the manufacturing method of the drink which concerns on embodiment of this invention.

In particular, the flavor improving method according to the present embodiment includes a step of adjusting the content of indigestible dextrin in the beverage to 0.50 w / v% or more and 5.00 w / v% or less, and the pH of the beverage is 3.5 or more. And a step of adjusting the gas pressure of the beverage to 0.147 MPa (1.50 kg / cm 2 ) or more and 0.294 MPa (3.00 kg / cm 2 ) or less.
As long as the flavor improving method according to the present embodiment includes these steps, the embodiment is not limited. For example, as described below, the flavor improving method is performed during the steps in the beverage production method according to the embodiment. It is something that can be done. Then, the flavor improvement method which concerns on this embodiment is demonstrated along the manufacturing method of the drink which concerns on embodiment.

The method for producing a beverage according to the present embodiment is a method for producing an unfermented sparkling beer-taste beverage using a plant raw material liquid and hops without undergoing alcoholic fermentation.
That is, the present invention relates to a method for producing an unfermented sparkling beer-taste beverage in which a plant-derived raw material is used as part of the raw material and the alcohol concentration is less than 1 v / v%.

  The beverage production method according to the present embodiment is performed according to a general beverage production method practiced in the field of beverage production, as long as the above-described steps are included. The manufacturing method which concerns on a form comprises a plant raw material liquid preparation process, a foamability provision process, a sterilization process, and a filling process as main processes.

  In a plant raw material liquid preparation process, the plant raw material liquid used for manufacture of a drink is prepared by mixing a plant raw material and cold water or warm water. Such mixing of the plant material and water may be performed while heating to an appropriate temperature.

The plant material is not particularly limited as long as it is a plant-derived material used in the production of general beer-taste beverages, but the above-mentioned grains are preferably used, and in particular, wheat, malt, soybeans, peas are used. And at least one selected from the group consisting of corn.
Malt can be prepared by immersing wheat, such as barley, in water and then germinating it under predetermined temperature and humidity conditions. The prepared malt is preferably dried, preferably rooted, and preferably ground.

The plant raw material liquid may be prepared so as to contain a saccharified liquid prepared in advance from the plant raw material.
The saccharified solution can be prepared by mixing a plant raw material with cold water or hot water, then heating and holding the mixture at a predetermined temperature, and saccharifying a saccharide contained in the plant raw material by the action of an endogenous hydrolase. . The prepared saccharified solution is preferably free from solids.
Moreover, you may prepare a plant raw material liquid so that the extract obtained by extracting the component contained in a plant raw material beforehand may be contained. Such an extract can be obtained by solvent-extracting components from plant raw materials or concentrating components contained in the saccharified solution.
In particular, the plant raw material liquid according to the present embodiment may be prepared so as to contain wort and / or malt extract containing a malt-derived extract.

The plant raw material liquid may be prepared so as to contain a plant-derived protein separated and purified from the plant raw material. The plant-derived protein can be obtained by mixing a plant raw material with cold water or hot water, and then separating and extracting from the solution.
The plant-derived protein is not particularly limited as long as it is a protein isolated from plants used in the production of general beer-taste beverages, but it is preferable to use a protein isolated from the above-mentioned grains, soy More preferably, it contains protein, corn protein or pea protein. In addition, as such a plant-derived protein, a protein obtained by separating and extracting from a plant and then purifying a predetermined fraction may be used.

You may prepare a plant raw material liquid so that the plant-derived protein degradation product obtained by hydrolyzing a plant-derived protein may be contained.
Hydrolysis of plant-derived protein can be performed by acid treatment, alkali treatment, or enzyme treatment using a degrading enzyme such as protease or peptidase, but is preferably by enzyme treatment.
Specifically, the plant-derived protein degradation product preferably contains a soybean protein degradation product or a pea protein degradation product.

In the plant raw material liquid according to this embodiment, the content of indigestible dextrin in the beverage to be produced is 0.50 w / v% or more and 5.00 w / v% or less, preferably 1.00 w / v% or more. Indigestible dextrin is added so that it may become 00 w / v% or less, More preferably, 1.50 w / v% or more and 3.00 w / v% or less.
That is, after the plant raw material liquid preparation step, when producing a beverage without adjusting the concentration of the components of the plant raw material liquid, the content in the plant raw material liquid is the same as the content to be achieved in the beverage. Mix indigestible dextrin so that. On the other hand, when manufacturing a drink by adjusting the concentration of the components of the plant raw material liquid after the plant raw material liquid preparation step, the amount is adjusted according to the rate of concentration adjustment and the indigestible dextrin is added.
By providing such a process, the flavor improving method and beverage manufacturing method according to the present embodiment enable the preparation of a beverage in which a paper odor is obtained to a desirable level and a beer-like fragrance is enhanced.

The plant raw material liquid according to the present embodiment has a pH of 3.5 to 5.0, preferably 3.7 to 5.0, more preferably 3.8 to 4.2 in the beverage to be produced. Adjust as follows.
That is, since the pH of the plant raw material liquid largely fluctuates in the foaming imparting step described later, the pH of the plant raw material liquid is adjusted so that a predetermined pH is achieved in the beverage to be produced.
The flavor improvement method and the beverage production method according to the present embodiment include such a process, thereby enabling the preparation of a beverage with good flavor harmony and improved beer-like flavor.
The method for adjusting the pH is not particularly limited, but a method of adding a sour agent can be used. In this case, the acidulant can be used singly or in combination, but it is preferable to use lactic acid from the viewpoint of the taste of the beverage to be produced.
If necessary, the pH can be increased by adding a deoxidizer or the like. Examples of the deoxidizer include calcium carbonate and ammonia.

  Hops are used in the plant raw material liquid preparation step. That is, in this step, the plant raw material liquid is boiled in the presence of hops. By boiling the plant raw material liquid in the presence of hops, the α-acid derived from hops can be converted to iso-α-acids exhibiting a bitter taste peculiar to beer. Moreover, the aromatic component which forms the basis of a beer-like scent can be extracted into a plant raw material liquid.

Arbitrary varieties can be used as hops to be added, and fresh hops or dried hops such as press hops, hop powders, and hop pellets can be used.
Moreover, you may add the hop extract obtained by solvent-extracting the component derived from a hop beforehand to a plant raw material liquid.
The hop extract can be prepared, for example, by solvent extraction of components contained in hop spikelets. As a solvent, a solvent acceptable for beverage production, for example, water, ethanol, propylene glycol, propanol, isopropanol, acetone, cyclohexane, dichloromethane, ethyl acetate, methyl acetate, glycerin, diethyl ether and the like can be used.

  You may add an above-mentioned arbitrary additive material to a plant raw material liquid. Moreover, in a plant raw material liquid preparation process, water may be mixed with a plant raw material liquid, and you may adjust so that the density | concentration of each component in a plant raw material liquid may become the density | concentration of the component of the drink manufactured.

In the foaming imparting step, the gas internal pressure in the beverage to be produced is 0.147 MPa (1.50 kg / cm 2 ) or more and 0.294 MPa (3.00 kg / cm 2 ) or less, preferably 0.147 MPa ( 2 ) in terms of gauge pressure. Carbon dioxide gas is mixed with the plant raw material liquid prepared so as to be not less than 0.000 kg / cm 2 ) and not more than 0.294 MPa (3.00 kg / cm 2 ) to impart foaming properties.
The flavor improving method and beverage manufacturing method according to the present embodiment are capable of preparing a beverage with enhanced beer-like fragrance brought about by the indigestible dextrin by including such steps.
As a method for mixing carbon dioxide gas, either a method in which carbon dioxide gas is injected into the plant raw material solution or a method in which carbonated water is mixed into the plant raw material solution may be used.
That is, when the concentration of the component of the plant raw material liquid has already been adjusted to the concentration of the component of the beverage to be produced, a beverage having effervescence is prepared by press-fitting carbon dioxide. On the other hand, when the concentration of the component of the plant raw material liquid is not adjusted to the concentration of the component of the beverage to be produced, by adjusting the concentration of the component by mixing carbonated water at a predetermined mixing ratio, A beverage with effervescent properties is prepared.
In addition, such a process can be performed as an integrated process combined with the filling process.

In the sterilization process, the manufactured beverage is sterilized by performing a sterilization process or a sterilization process.
As the sterilization treatment, for example, the heat treatment is performed at a predetermined temperature of 65 ° C. or higher according to the plant raw material used or the pH of the beverage. In addition, a sterilization process can be performed with respect to a plant raw material liquid before a foaming provision process, or can be performed with respect to a container stuffed drink after a filling process.
As the sterilization treatment, the plant raw material liquid is filtered before the foaming imparting step. As the filter medium, diatomaceous earth or a resin filter can be used.

  In the filling step, a container-packed beverage is manufactured by filling the prepared beverage into a product container such as a washed can, bottle, or plastic bottle.

As described above, according to the method for producing a beverage, according to the flavor improving method according to the present embodiment, an unfermented effervescent beer-taste beverage includes a step of adjusting the content of indigestible dextrin. By further enhancing the beer-like scent and adjusting the pH of the beverage, the flavor of the beer-taste beverage can be well harmonized. Moreover, the beer-like fragrance which an indigestible dextrin brings about can be strengthened more by providing the process of adjusting the gas pressure of a drink. As a result, in the unfermented effervescent beer-taste beverage, the flavor of the entire beverage can be improved.
The method for producing an unfermented effervescent beer-taste beverage thus performed is suitable for producing an unfermented effervescent beer-taste beverage with enhanced beer-like aroma and improved flavor.

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

First, the fragrance emitted from indigestible dextrin dissolved in carbonated water was evaluated based on a sensory test.
As samples to be evaluated, carbonated water dissolved so that the content of indigestible dextrin is the concentration shown in Table 1 was prepared as samples (samples according to No. C-1 to No. C-7), respectively. did.
In addition, “Pine fiber” (registered trademark) (manufactured by Matsutani Chemical Industry Co., Ltd.) was used as the indigestible dextrin.

In the sensory test, the paper odor emitted from the sample in which the indigestible dextrin was dissolved was used as an evaluation item.
The evaluation of each sample was quantified by allowing five panelists who sampled the sample to give independent scores in a five-step evaluation of 1 to 5 points according to the following evaluation criteria, and calculating the average value thereof.

(Paper odor)
5 points: There is a very strong paper odor.
4 points: Strong paper odor.
3 points: There is a paper odor.
2 points: There is a weak paper odor.
1 point: There is no paper odor.

  In Table 1, no. C-1 to No. The result of a sensory test is shown about each sample which concerns on C-7.

  As shown in Table 1, as the content of indigestible dextrin in carbonated water increased from 0.00 w / v% to 3.00 w / v%, it was confirmed that the paper odor became stronger and indigestible It was suggested that there is a positive correlation between the content of dextrin and the strength of paper odor.

Next, the effects of the content of indigestible dextrin, pH, and gas pressure on the aroma and flavor of an unfermented effervescent beer-taste beverage were evaluated based on a sensory test.
In the following tests, the effervescent beer-taste beverage of the sample to be evaluated was produced using wort as a plant raw material liquid. The wort was saccharified by mixing pulverized barley malt and 50 ° C warm water and holding it at 65 ° C, and then removing the husk from the saccharified solution, adding hops and boiling. A thing was used.
As the indigestible dextrin, “Pine Fiber” (registered trademark) (manufactured by Matsutani Chemical Co., Ltd.) was used, and lactic acid was used for pH adjustment.

The sensory test was performed on two types of evaluation items, “scent evaluation” and “overall evaluation”. For the “scent evaluation” item, evaluate the strength of beer-like scent, and for the “overall evaluation” item, whether or not it is suitable as a flavor for beer-taste beverages, with or without the harmony of flavor Was evaluated.
The evaluation of each sample is made numerically by allowing the eight panelists who sampled the sample to give independent scores for each evaluation item in a 5-step evaluation of 1 to 5 points according to the following evaluation criteria, and calculating the average value for each item Turned into.

(Aroma evaluation)
5 points: There is a very strong beer-like scent.
4 points: Strong beer-like scent.
3 points: There is a beer-like scent.
2 points: There is a weak beer-like scent.
1 point: There is no beer-like scent at all.

(Comprehensive evaluation)
5 points: A very preferable flavor.
4 points: A rather favorable flavor.
3 points: Preferred flavor.
2 points: acceptable flavor.
1 point: Unsuitable flavor.

First, in the effervescent beer-taste beverage, the effect of the content of indigestible dextrin in the beverage on the scent and flavor of the beverage was evaluated.
The sample to be evaluated is prepared using a plant raw material solution so that the final concentration of the extract component derived from wort is 3.0 w / v%, and the content of indigestible dextrin is as shown in Table 2. Samples (samples according to No. 1-1 to No. 1-5) were prepared.
The gas pressure of each sample was adjusted by adding carbonated water so as to be 0.147 MPa (2.00 kg / cm 2 ).
The pH of each prepared sample was about 4.9.

  In Table 2, no. 1-1-No. The result of a sensory test is shown about each sample which concerns on 1-5.

As shown in Table 2, in the item of “fragrance evaluation”, the evaluation improved as the content of indigestible dextrin increased from 0.00 w / v% to 3.00 w / v%. No. whose content of indigestible dextrin is 0.50 w / v% or more. 1-2-No. In each sample according to 1-5, a paper odor was felt, and an evaluation that the beer-like scent was enhanced was obtained.
Similarly, in the item of “overall evaluation”, the evaluation was improved as the content of indigestible dextrin increased from 0.00 w / v% to 3.00 w / v%. No. whose content of indigestible dextrin is 0.50 w / v% or more. 1-2-No. In each sample according to 1-5, a favorable flavor exceeding an acceptable flavor was felt, and an evaluation that the flavor was good as a whole was obtained.

  From the above results, it was confirmed that when the content of indigestible dextrin is increased, the beer-like aroma and flavor can be improved in the unfermented effervescent beer-taste beverage.

  Next, in the effervescent beer-taste beverage, the effect of pH on the aroma and flavor of the beverage was evaluated.

The sample to be evaluated is prepared using a plant raw material solution so that the final concentration of the extract component derived from wort is 3.0 w / v%, and the content of indigestible dextrin is 1.50 w / v%. Samples (samples according to No. 2-1 to No. 2-6) having pH values shown in Table 3 were prepared.
The pH of each sample was adjusted by adding a lactic acid aqueous solution.
The gas pressure of each sample was adjusted by adding carbonated water so as to be 0.147 MPa (2.00 kg / cm 2 ).

  In Table 3, no. 2-1. The result of a sensory test is shown about each sample which concerns on 2-6.

As shown in Table 3, in the “scent evaluation” item, a paper odor was felt and a beer-like scent was maintained in a pH range of 3.5 or higher.
In the item of “Comprehensive evaluation”, No. In the sample according to 2-3, a preferable flavor was obtained, and the highest evaluation was obtained. The evaluation is No. with a pH of around 4.0. With the sample according to 2-3 as a peak, no. 2-2 and No. In each sample according to 2-4, it was relatively high, and in the range where the pH was 3.5 or more, there were many evaluations that it was a preferred flavor, and it was judged that the flavor of the sparkling beer-taste beverage as a whole was good. .

  From the above results, when the pH is 3.5 or more and 5.0 or less, the beer-like fragrance brought about by the indigestible dextrin is maintained, and the harmony of the flavor as a beer-taste beverage is also improved. It was confirmed that the flavor was improved.

  Next, in the sparkling beer-taste beverage, the effect of gas pressure on the aroma and flavor of the beverage was evaluated.

The sample to be evaluated is prepared using a plant raw material solution so that the final concentration of the extract component derived from wort is 3.0 w / v%, and the content of indigestible dextrin is 1.50 w / v%. Samples (samples according to No. 3-1 to No. 3-7) were respectively prepared by adding carbonated water so that the gas pressure of each sample was a value shown in Table 4.
The pH of each prepared sample was about 4.9.

  In Table 4, no. 3-1. The result of a sensory test is shown about each sample which concerns on 3-7.

As shown in Table 4, in the item of “fragrance evaluation”, the evaluation improves as the gas pressure increases from 0.000 MPa (0.00 kg / cm 2 ) to 0.294 MPa (3.00 kg / cm 2 ). did. The gas pressure is 0.147 MPa (1.50 kg / cm 2 ) or more. 3-3 No. In each sample according to 3-7, a paper odor was felt, and an evaluation that the beer-like scent was enhanced was obtained.
Similarly, in the item of “overall evaluation”, the evaluation was improved as the gas pressure increased from 0.000 MPa (0.00 kg / cm 2 ) to 0.294 MPa (3.00 kg / cm 2 ). The gas pressure is 0.147 MPa (1.50 kg / cm 2 ) or more. 3-3 No. In each sample according to 3-7, many evaluations that it was a preferable flavor, it was determined that the flavor of the sparkling beer-taste beverage as a whole was good.

  From the above results, it was recognized that the beer-like aroma and flavor brought about by the indigestible dextrin can be further improved when the gas pressure is increased.

That is, this invention solves the said subject by the following means.
(1) An unfermented effervescent non-alcohol beer-taste beverage produced using plant raw material liquid and hops, and the content of indigestible dextrin is 0.50 w / v% or more and 5.00 w / v% An unfermented sparkling non-alcohol beer-taste beverage having a pH of 3.5 to 5.0 and a gas pressure of 0.147 MPa to 0.294 MPa.
(2) In an unfermented effervescent non-alcohol beer-taste beverage produced using plant raw material liquid and hops, the content of indigestible dextrin is 0.50 w / v% or more and 5.00 w / v% or less. Adjusting, adjusting pH to 3.5 or more and 5.0 or less, and adjusting gas pressure to 0.147 MPa or more and 0.294 MPa or less, The flavor improvement method of the effervescent non-alcohol beer taste drink characterized by the above-mentioned.

Claims (2)

  1. An unfermented sparkling beer-taste beverage produced using plant raw material liquid and hops,
    The content of indigestible dextrin is 0.50 w / v% or more and 5.00 w / v% or less,
    pH is 3.5 or more and 5.0 or less,
    An unfermented sparkling beer-taste beverage characterized by having a gas pressure of 0.147 MPa to 0.294 MPa.
  2. In an unfermented sparkling beer-taste beverage produced using plant raw material liquid and hops,
    Adjust the content of indigestible dextrin to 0.50 w / v% or more and 5.00 w / v% or less,
    pH is adjusted to 3.5 or more and 5.0 or less,
    A method for improving the flavor of a sparkling beer-taste beverage, wherein the gas pressure is adjusted to 0.147 MPa or more and 0.294 MPa or less.
JP2013095971A 2013-04-30 2013-04-30 Foamable beer taste beverage and method for producing the same Pending JP2014212781A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2013095971A JP2014212781A (en) 2013-04-30 2013-04-30 Foamable beer taste beverage and method for producing the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2013095971A JP2014212781A (en) 2013-04-30 2013-04-30 Foamable beer taste beverage and method for producing the same

Publications (1)

Publication Number Publication Date
JP2014212781A true JP2014212781A (en) 2014-11-17

Family

ID=51939152

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2013095971A Pending JP2014212781A (en) 2013-04-30 2013-04-30 Foamable beer taste beverage and method for producing the same

Country Status (1)

Country Link
JP (1) JP2014212781A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20140104964A (en) * 2011-11-22 2014-08-29 산토리 홀딩스 가부시키가이샤 pH-ADJUSTED NON-ALCOHOLIC BEER WITH LOW EXTRACT CONTENT
WO2016170814A1 (en) * 2015-04-21 2016-10-27 アサヒビール株式会社 Method for producing beer-like sparkling beverage
JP6487521B1 (en) * 2017-12-18 2019-03-20 サッポロビール株式会社 Beer-taste beverage

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005261425A (en) * 2004-11-08 2005-09-29 Sapporo Breweries Ltd Method for producing low carbohydrate and foaming alcoholic beverage in no use of malt, barley and wheat and foaming alcohol beverage produced by this method
JP2006006342A (en) * 2004-11-08 2006-01-12 Sapporo Breweries Ltd Method for producing low carbohydrate sparkling alcoholic beverage not using malt, barley and wheat and sparkling alcoholic beverage produced by the production method
JP2007006872A (en) * 2005-06-29 2007-01-18 Suntory Ltd Method for producing fermented drink containing dietary fiber
JP2009142233A (en) * 2007-12-17 2009-07-02 Kirin Brewery Co Ltd Low-caloric and beer-flavored alcoholic beverage and method for producing the same
JP2013021944A (en) * 2011-07-19 2013-02-04 Asahi Breweries Ltd Unfermented drink tasting like beer
WO2013080354A1 (en) * 2011-12-01 2013-06-06 アサヒビール株式会社 Unfermented beer-flavoured beverage and manufacturing method therefor

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005261425A (en) * 2004-11-08 2005-09-29 Sapporo Breweries Ltd Method for producing low carbohydrate and foaming alcoholic beverage in no use of malt, barley and wheat and foaming alcohol beverage produced by this method
JP2006006342A (en) * 2004-11-08 2006-01-12 Sapporo Breweries Ltd Method for producing low carbohydrate sparkling alcoholic beverage not using malt, barley and wheat and sparkling alcoholic beverage produced by the production method
JP2007006872A (en) * 2005-06-29 2007-01-18 Suntory Ltd Method for producing fermented drink containing dietary fiber
JP2009142233A (en) * 2007-12-17 2009-07-02 Kirin Brewery Co Ltd Low-caloric and beer-flavored alcoholic beverage and method for producing the same
JP2013021944A (en) * 2011-07-19 2013-02-04 Asahi Breweries Ltd Unfermented drink tasting like beer
WO2013080354A1 (en) * 2011-12-01 2013-06-06 アサヒビール株式会社 Unfermented beer-flavoured beverage and manufacturing method therefor

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20140104964A (en) * 2011-11-22 2014-08-29 산토리 홀딩스 가부시키가이샤 pH-ADJUSTED NON-ALCOHOLIC BEER WITH LOW EXTRACT CONTENT
KR101665832B1 (en) 2011-11-22 2016-10-12 산토리 홀딩스 가부시키가이샤 LOW EXTRACT COMPONENT, BEER-TASTE BEVERAGE HAVING ADJUSTED pH
WO2016170814A1 (en) * 2015-04-21 2016-10-27 アサヒビール株式会社 Method for producing beer-like sparkling beverage
JP6487521B1 (en) * 2017-12-18 2019-03-20 サッポロビール株式会社 Beer-taste beverage

Similar Documents

Publication Publication Date Title
TWI426867B (en) Method of treating raw beans and coffee
CN100362945C (en) Foam-holding agent and utilization thereof
CN105054184B (en) Adjust the beer-taste beverage of pH low extract component
JP5672773B2 (en) Non-fermented beer flavored carbonated beverage
WO2004039936A1 (en) Method of manufacturing plant finished product
CN1671834A (en) Beer-like alcoholic beverage and process for producing the same
JP5727711B2 (en) Method for producing beer-like sparkling alcoholic beverage
KR101845582B1 (en) Unfermented beer-flavoured beverage and manufacturing method therefor
JPWO2010079778A1 (en) Improving the flavor of unfermented beer-flavored malt beverages
KR20080060283A (en) Improved beer production
US10512277B2 (en) Method of producing an unfermented beer-taste beverage
JP4210676B2 (en) Method for producing non-fermented carbonated drink containing barley concentrate and hop extract and non-fermented carbonated drink produced thereby
KR101405722B1 (en) Bubble stabilizer and sparkling beverage containing the same
JP4214517B2 (en) Flavor improver, fragrance composition and beer-like beverage containing the same
JP5014123B2 (en) Method for producing sparkling alcoholic beverage and sparkling alcoholic beverage produced using the method
KR100998331B1 (en) A preparation method of aged garlic and Vinegar beverage using the garlic
TWI542286B (en) Non - fermented beer flavor with unpolished dextrin
CN1568829A (en) Beer-like drink and production technique thereof
TWI492713B (en) Non-fermented beer flavors with refractory dextrin and bitter substances
JP5525632B1 (en) Beer-taste beverage and method for producing the same
KR20080103258A (en) White lotus wine and preparation method thereof
JP5657721B2 (en) Beer-taste beverage and method for producing the same
JP5161725B2 (en) Hop coffee
JP2011036129A (en) Beer-taste fermented beverage with high alcohol content
KR101602028B1 (en) Beer-taste beverage containing saponin

Legal Events

Date Code Title Description
A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20140812

A02 Decision of refusal

Free format text: JAPANESE INTERMEDIATE CODE: A02

Effective date: 20141118

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20150217

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A821

Effective date: 20150220

A911 Transfer of reconsideration by examiner before appeal (zenchi)

Free format text: JAPANESE INTERMEDIATE CODE: A911

Effective date: 20150313

A912 Removal of reconsideration by examiner before appeal (zenchi)

Free format text: JAPANESE INTERMEDIATE CODE: A912

Effective date: 20150410

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20150810