JP2015061547A - Non-fermented beer-flavored beverage and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for imparting a beer-like flavor to a non-fermented beer-flavored beverage.SOLUTION: A manufacturing method of a non-fermented beer-flavored beverage includes a step of adding 8 mg/ml or more of macromolecular sugar and 0.008 to 100 parts by weight of sweet substance relative to 100 parts by weight of macromolecular sugar to drinking water.

Description

  The present invention relates to a non-fermented beer-flavored beverage, and particularly to a non-fermented beer-flavored alcoholic beverage and a non-fermented beer-flavored carbonated beverage.

  There are many types of beer-flavored beverages, such as beer-flavored alcoholic beverages, which are alcohols that substantially contain ethanol, and beer-flavored carbonated beverages, which are carbonated beverages that do not substantially contain ethanol.

  Beer-flavored alcoholic beverages are mainly produced by fermenting malt or cereal saccharified liquid as a main raw material. The beer-flavored alcoholic beverage produced through the fermentation process is hereinafter referred to as “fermented beer-flavored alcoholic beverage”. On the other hand, some beer-flavored alcoholic beverages have a beer-like flavor and taste quality by adding wort, malt extract, sugar, fragrance, ethanol, and the like to drinking water. The beer-flavored alcoholic beverage produced without undergoing the fermentation process is hereinafter referred to as “non-fermented beer-flavored alcoholic beverage”.

  Non-fermented beer-flavored alcoholic beverages do not require fermentation in the production process and therefore do not require special fermentation equipment. Therefore, it is suitable for mass production at low cost. However, it has not yet been clarified whether what kind of ingredients can be formulated and how much the flavor and taste quality like beer can be reproduced, and the production method is in the process of research and development.

  On the other hand, beer-flavored carbonated drinks have a low alcohol content and can be easily consumed by drivers and pregnant and lactating women. In general, beer-flavored carbonated drinks have lower calories than normal beer and are supported by health-conscious people.

  Production methods of beer-flavored carbonated beverages are roughly classified into three types: (1) ethanol removal, (2) fermentation inhibition, and (3) non-fermentation. (1) is made by extracting only ethanol from ordinary beer with a special device. In (2), ferment at a lower temperature than usual to suppress yeast activity and finish with low ethanol. The beer-flavored carbonated drink manufactured through these fermentation processes is hereinafter referred to as “fermented beer-flavored carbonated drink”.

  Fermented beer-flavored carbonated beverages have a beer-like flavor because the production method has a fermentation process. However, ethanol is produced in the fermentation process, and it is difficult to completely eliminate the ethanol content.

  On the other hand, (3) is produced by adding wort, malt extract, sugars, fragrances and the like to drinking water. The beer-flavored carbonated beverage produced without going through these fermentation processes is hereinafter referred to as “non-fermented beer-flavored carbonated beverage”. Non-fermented beer-flavored carbonated beverages are not fermented during the manufacturing process, so it is easy to eliminate ethanol. In addition, no special fermenter is required for production. Therefore, it is suitable for mass production at low cost, and is a low-priced beverage for everyone. However, it has not yet been clarified whether what kind of ingredients can be formulated and how much the flavor and taste quality like beer can be reproduced, and the production method is in the process of research and development.

  In addition, a non-fermented beer flavor alcoholic beverage can be manufactured by adding predetermined amount of ethanol in the manufacture process of a non-fermented beer flavor carbonated beverage. That is, the only substantial difference between the two is whether or not ethanol is contained. Therefore, in this specification, a non-fermented beer flavor alcoholic beverage and a non-fermented beer flavor carbonated beverage are handled together, and both are referred to as a “non-fermented beer flavored beverage”.

  In Patent Document 1, in the production process of non-fermented beer flavored carbonated beverages, by using plant protein degradation products and malt extract as raw materials, beer-like bitterness and richness are imparted, and the thickness and unity are added to the flavor. It is described that it can be added.

  Patent Document 2 describes that starch degradation products of DE 6 to 30 are useful for improving the taste quality of carbonated beverages such as creaminess and body taste.

  However, non-fermented beer-flavored beverages still have a large difference in beer-like flavors compared to normal beers. In particular, “being refreshed after drinking” and “goodness after drinking” are normal beers. There is a problem inferior to

  In the field of fermented beer-flavored alcoholic beverages, methods for increasing the response after drinking and the crispness after drinking are known. For example, in Patent Document 3, a drinking response can be ensured by increasing the use ratio of malt in the raw material, and a distillate obtained by distilling an alcohol-containing material using wheat as a part of the raw material is added. By doing this, it is described that the throat sharpness can be imparted without impairing the drinking response of the malt fermented beverage.

JP 2011-142901 A JP 2002-330735 A International Publication No. 2005/056746

  This invention solves the said conventional problem, The place made into the objective is to provide the flavor like beer to a non-fermented beer flavor drink. More specifically, the non-fermented beer-flavored beverages are strengthened and moderately balanced to enhance the “feeling of drinking comfort” and “crisp quality after drinking”. It is to give a beer-like flavor.

  The present invention relates to a non-fermented beer-flavored beverage comprising a step of containing 8 mg / ml or more of a polymer sugar and 0.008 to 100 parts by weight of a sweet substance with respect to 100 parts by weight of the polymer sugar with respect to drinking water. A manufacturing method is provided.

  In one certain form, the said high molecular sugar is a starch degradation product of DE5-24.

  In one certain form, the said sweet substance is at least 1 saccharide selected from the group which consists of a monosaccharide, a disaccharide, and a trisaccharide.

  In one certain form, the manufacturing method of the said non-fermented beer flavor drink does not include the process of containing wort or barley extract.

  In one certain form, the manufacturing method of the said non-fermented beer flavor drink further includes the process of containing a grain-derived protein degradation product.

  Moreover, this invention provides the non-fermented beer flavor drink manufactured by the said any method.

  The present invention also provides a non-fermented beer-flavored beverage containing 8 mg / ml or more of a high molecular sugar and 0.008 to 100 parts by weight of a sweet substance relative to 100 parts by weight of the high molecular sugar.

  In one certain form, the said high molecular sugar is a starch degradation product of DE5-24.

  In one certain form, the said sweet substance is at least 1 saccharide selected from the group which consists of a monosaccharide, a disaccharide, and a trisaccharide.

  In one certain form, the said non-fermented beer flavor drink does not contain wort or barley extract.

  In one certain form, the said non-fermented beer flavor drink contains a grain origin protein degradation product further.

  The non-fermented beer-flavored beverage of the present invention is enhanced in the “drinking response to the throat” and “good quality after drinking”, has a moderate balance, and has a beer-like flavor.

  The non-fermented beer flavored beverage of the present invention contains a high molecular sugar. By containing the high-molecular sugar, the obtained beverage gives a feeling of being caught in the throat when it is drunk, and shows a “drinking response to the throat”.

  The high molecular sugar means a high molecular compound in which various sugars are polymerized by glycosidic bonds. The high molecular sugar is preferably a non-fermentable carbohydrate. High molecular sugars include, for example, starch degradation products such as dextrin and indigestible dextrin. Among them, a preferable high molecular sugar from the viewpoint of effectiveness is a starch degradation product. If the molecular weight is too low, the high-molecular weight is not preferable because the feeling of catching on the throat of a non-fermented beer-flavored beverage is lowered.

  The starch degradation product is a generic term for a product obtained by degrading starch to an appropriate molecular weight using an enzyme and / or an acid. As a starch degradation product, starch is dispersed in water, an enzyme (for example, alpha amylase) and / or an acid (for example, hydrochloric acid or succinic acid) is added thereto, heated to gelatinize and hydrolyzed dextrin, starch. Examples include indigestible dextrin obtained by allowing an enzyme such as alpha-amylase to act on dextrin obtained by acid roasting, and purifying by decolorization, deionization, etc. as necessary, liquid or spray drying, It can be used in powder form by drum drying or the like. Moreover, since the reduced starch decomposition product hydrogenated to these also has an effect similarly, this is also included.

  Among these starch degradation products, DE5 to 24 are suitable in consideration of the feeling of catching on the throat of non-fermented beer flavored beverages. If DE is less than 5, starch degradation product is inferior in solubility, and a phenomenon such as cloudiness is observed during storage of non-fermented beer-flavored beverages, resulting in poor appearance. When DE exceeds 24, the non-fermented beer-flavored beverage has a weak feeling of catching on the throat and the flavor balance becomes poor. Preferably, the DE of the starch degradation product is 10-20, more preferably 13-17.

  The amount of the high molecular sugar contained in the non-fermented beer flavored beverage of the present invention is about 8 mg / ml or more in concentration. When the concentration of the high-molecular sugar is less than about 8 mg / ml, the non-fermented beer-flavored beverage is less likely to be caught on the throat. Preferably, the concentration of the high molecular sugar is 12 to 50 mg / ml, more preferably 16 to 32 mg / ml. When the concentration of the high molecular sugar exceeds 50 mg / ml, the flavor of the non-fermented beer flavored beverage may be deteriorated.

  The non-fermented beer flavored beverage of the present invention contains a sweet substance. A sweet substance refers to a substance that feels sweet when it is put in the mouth. A typical sweet substance is a sweetener. A sweetener means the seasoning used in order to sweeten a drink or a foodstuff. By containing a sweet substance, the obtained beverage has a good balance between sourness and sweetness, and it is difficult to give a feeling of aftertaste such as sourness or sweetness, so that it shows “goodness after drinking”.

Examples of sweet substances include sugars or sugar alcohols, high-intensity sweeteners, and the like. Examples of the saccharide include glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar (fructose glucose liquid sugar, glucose fructose liquid sugar, high fructose liquid sugar, etc.), sucrose, maltose, lactose, isomerized lactose, palatinose, iso Examples thereof include maltose, maltotriose, raffinose, fructooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, coupling sugar, palatinose and the like. Examples of the sugar alcohols include erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol, maltotriitol, isomaltoliitol, panitol and the like. Examples of the high-intensity sweetener include aspartame, stevia, enzyme-treated stevia, thaumatin, sucralose, acesulfame K, and the like.

  The sweet substance is preferably a low molecular sugar. Low molecular weight sugars are oligomers in which various sugars are linked by glycosidic bonds. More preferable sweet substances are one or more selected from the group consisting of monosaccharides, disaccharides and trisaccharides. Further preferred sweet substances are one or more selected from the group consisting of glucose, fructose, maltose, fructose glucose and glucose fructose.

  The amount of the sweet substance contained in the non-fermented beer flavored beverage of the present invention is appropriately adjusted between 0.008 and 100 parts by weight with respect to 100 parts by weight of the high molecular sugar. If the content of the sweet substance in the non-fermented beer flavored beverage is less than 0.008 parts by weight with respect to 100 parts by weight of the high molecular sugar, the non-fermented beer flavored beverage tends to give an aftertaste such as acidity, which is not preferable. . When the content of the sweet substance exceeds 100 parts by weight with respect to 100 parts by weight of the high molecular sugar, sweetness tends to remain as an aftertaste, which is not preferable.

  The density | concentration of the sweet substance contained in a non-fermented beer flavor drink is suitably adjusted so that it may become 1-18 mg / ml in conversion of sucrose.

  For example, the content of the sweet substance is adjusted in consideration of the amount of ethanol contained in the non-fermented beer flavored beverage. This is because ethanol also has sweetness as a taste function. In addition, the form of ethanol to add is not limited, For example, alcohol for raw materials, beer, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, spirits, etc. can be added.

  When the non-fermented beer-flavored beverage is a non-fermented beer-flavored carbonated beverage substantially free of ethanol, the content of the sweet substance is 0.008 to 100 parts by weight, preferably 10 parts per 100 parts by weight of the high-molecular sugar. -100 parts by weight, more preferably 20-80 parts by weight, still more preferably 30-65 parts by weight.

  In this case, the density | concentration of the sweet substance contained in a non-fermented beer flavor drink is 1-18 mg / ml in conversion of sucrose, Preferably it is 4-13 mg / ml, More preferably, it is 6-11 mg / ml.

  When the non-fermented beer-flavored beverage is a non-fermented beer-flavored alcoholic beverage substantially containing ethanol, for example, when the alcohol content is 1 to 10 degrees, the content of the sweet substance is based on 100 parts by weight of the high molecular sugar. 0.008 to 10 parts by weight, preferably 1 to 10 parts by weight, more preferably 2 to 8 parts by weight, still more preferably 3 to 6.5 parts by weight.

  In this case, the concentration of the sweet substance contained in the non-fermented beer flavored beverage is 0.1 to 1.8 mg / ml, preferably 0.4 to 1.3 mg / ml, more preferably 0.6 in terms of sucrose. -1.1 mg / ml.

  The non-fermented beer flavored beverage of the present invention preferably contains a grain-derived protein degradation product. By containing a cereal-derived proteolysate, the sensation of being caught in the throat when drinking a non-fermented beer-flavored beverage, that is, the “drinking response to the throat” is further enhanced.

  Grain-derived proteolysate refers to a fraction containing a large amount of protein such as isolated protein obtained from soybeans, peas, corn, wheat, barley, rice, peanuts, rapeseed, sunflower, etc. Protein raw material is hydrolyzed by acid, alkali or enzyme. As the grain-derived protein material, proteins derived from legumes such as soybeans and peas are preferable, and the hydrolysis method is preferably an enzymatic method. The enzymatic method uses one or more proteases and performs hydrolysis at a temperature, pH, and time suitable for them. The degree of degradation can be adjusted as appropriate, but a 15% by weight TCA solubilization rate of 30 to 100% is suitable. On the other hand, if the molecular size is too large, there are many fractions that become insoluble and become insoluble during subsequent processes or storage, and if it is too small, it tends to cause an unpleasant taste. Therefore, the average molecular weight of the water-soluble fraction contained in the cereal-derived protein degradation product is 550 or more and 3,000 or less, preferably 600 or more and 1,500 or less.

  In addition, the significance of the 15% by weight TCA solubilization rate and the average molecular weight of the water-soluble fraction, which are parameters of the above-mentioned grain-derived proteolysate, are described in paragraphs 0017 and 0018 of Patent Document 1, respectively. It is.

  If the amount of the cereal-derived proteolysate contained in the non-fermented beer-flavored beverage of the present invention is too small, the effect is weak, and if it is too large, it tends to cause miscellaneous taste and may cause microbial risk due to pH increase. . Generally, it is used in such an amount that the final beverage has a concentration of 10 mg / ml or less, preferably 0.1 to 6 mg / ml, more preferably 0.5 to 4 mg / ml.

  The non-fermented beer flavored beverage of the present invention preferably does not contain wort or barley extract. The wort is a liquid obtained by pulverizing barley malt. The barley extract refers to an extract obtained by extracting components from barley, barley malt or a pulverized product thereof with water or hot water, a concentrate of the extract or a dried product. Wort or barley extract contains a relatively low molecular weight sugar or nitrogen source, and itself has a strong sweetness and umami taste. Therefore, when wort or barley extract is contained in a non-fermented beer-flavored beverage, it is difficult to adjust the flavor balance, and sweetness remains as an aftertaste or an unpleasant odor tends to occur.

  Originally, in yeast-fermented beer-flavored beverages, low molecular weight sugar and nitrogen sources are assimilated into yeast, and are hardly contained in the final product. Conversely, high molecular weight sugars remain in the final product because they are not assimilated by the yeast. In fermented beer-flavored beverages, the balance of this small amount of low-molecular sugar (sweet substance) and a large amount of high-molecular sugar suppresses excessive aftertaste such as excessive sweetness and umami, providing a refreshing response to the throat. The beer-like flavor is thought to have been realized.

  In order to reproduce the refreshing bitterness peculiar to beer, it is preferable that the non-fermented beer flavor drink of this invention contains a hop or a hop extract. The hop or hop extract refers to a hop leaf or a ground product thereof, an extract obtained by extracting these with water or hot water, a concentrate or a dried product of the extract. The added amount of hops or hop extract is an amount that gives a flavor derived from hops, and is, for example, approximately 0.005 to 2% by weight, preferably converted to raw hops (dry matter) per final beverage, An example is 0.01 to 0.5% by weight.

  In addition, the non-fermented beer-flavored beverage of the present invention includes various glycosides such as sugars, sugar alcohols, and saponins, flavorings, dietary fibers and polysaccharides, acids, and yeasts, as long as the object of the present invention is not impaired. Raw materials such as extracts can be used in combination. Examples of the saccharide include reducing sugars such as glucose, fructose and maltose, oligosaccharides such as sucrose, various dextrins and oligosaccharides, and examples of the fragrance include malt flavor, hop flavor, beer flavor, alcohol flavor, caramel flavor, and the like. be able to. Examples of the acids include organic acids such as citric acid, lactic acid and tartaric acid, and mineral acids such as hydrochloric acid and phosphoric acid.

  The manufacturing method of the non-fermented beer flavor drink of this invention includes the process normally performed when manufacturing a non-fermented beer flavor drink. As an example, first, a predetermined amount of a high molecular sugar, a sweet substance and other components are mixed to prepare a blend. Next, a predetermined amount of drinking water is added to the blend to prepare a primary raw material liquid. After boiling the primary raw material liquid, fermented alcohol is added if necessary, and carbonic acid is added by a carbonation process.

  If necessary, in each stage, the precipitate can be separated and removed by filtration, centrifugation or the like. Further, carbonated water may be added after the raw material liquid is prepared in a concentrated state. By using a normal soft drink manufacturing process, it is possible to easily prepare a non-fermented beer-flavored beverage without having a fermentation facility.

  If the precipitate is removed before the carbonation step or the carbonated water addition step, it is more preferable because it can remove the causative substances of the orientation and miscellaneous taste. In addition, you may perform filtration or disinfection as needed before a carbonation process or a carbonated water addition process.

  The following examples further illustrate the present invention, but the present invention is not limited thereto.

Example 1
Production of non-fermented beer-flavored carbonated beverages As ingredients, DE14 dextrin (a “liquid dextrin” manufactured by Matsutani Chemical Co., Ltd.), a sugar sugar, maltose (“MR70” manufactured by Showa Sangyo Co., Ltd.), a soy protein decomposer A soy peptide or the like was prepared.

  The ingredients listed in Table 1 were mixed in numerical amounts (g), and water was added to the resulting composition so as to be 1 L to prepare a primary raw material liquid, which was boiled for 1 hour. After cooling the primary raw material liquid, water for evaporation was added, and diatomaceous earth filtration and filter filtration were performed for clarification. Next, carbon dioxide was blown into the liquid to dissolve the carbon dioxide to a 2.9 gas volume, thereby obtaining a non-fermented beer-flavored carbonated beverage.

[Table 1]

  Sensory evaluation of the obtained non-fermented beer flavored carbonated drink was performed. The sensory evaluation was carried out with a nose clip attached to the nose to avoid the effects of fragrance. Evaluation averaged the evaluation of each 9-point perfect score by 13 beer special panels. The results are shown in Table 2.

[Table 2]

  In the control plots 1 and 2, we received a very low evaluation compared to our beer control plot 3 for “Drinking response to the throat” and “Beer-likeness”. It has been confirmed that the evaluations of “Drinking response to throat” and “Beer-likeness” are rising.

Example 2
Production of non-fermented beer-flavored alcoholic beverage The same ingredients as those used in Example 1 were prepared.

  Mixing components listed in Table 3 were mixed in numerical amounts (g), and water was added to the resulting blend so that the amount was 0.95 L to prepare a primary raw material liquid, which was boiled for 1 hour. After cooling the primary raw material liquid, water for evaporation was added, and alcohol for raw material at 95 degrees or more was added for 0.05 L, and diatomaceous earth filtration and filter filtration were performed for clarification. Subsequently, carbon dioxide gas was blown into the liquid to dissolve the carbon dioxide gas so as to have a gas volume of 2.9, thereby obtaining a non-fermented beer-flavored alcoholic beverage.

[Table 3]

  Sensory evaluation of the obtained non-fermented beer flavor alcoholic beverage was performed. The sensory evaluation was carried out with a nose clip attached to the nose to avoid the effects of fragrance. Evaluation averaged the evaluation of each 9-point perfect score by 13 beer special panels. The results are shown in Table 4.

[Table 4]

  The control plots 4 and 5 have received a very low evaluation compared to the control plot 6 of our beer for “Drinking response to the throat” and “Beer quality”, whereas in the test plot, as the number of high-molecular sugars increases It has been confirmed that the evaluations of “Drinking response to throat” and “Beer-likeness” are rising.

Example 3
Effects of the types of high molecular sugars As compounding ingredients, DE25 dextrin ("Paindex # 3" manufactured by Matsutani Chemical Co., Ltd.), DE20 dextrin ("LDX35-20" manufactured by Showa Sangyo Co., Ltd.), DE15 Dextrin (Matsutani Chemical Industries “Glister”), DE14 dextrin (Matsuya Chemical Industries “liquid dextrin”), DE11 dextrin (Matsuya Chemical Industries “Paindex # 2”), DE11 indigestible dextrin (Matsutani Chemical Co., Ltd. “Fibersol 2”), DE4 dextrin (Matsutani Chemical Co., Ltd. “Paindex # 100”), sweetener maltose (Showa Sangyo Co., Ltd. “MR70”), soybean protein degradation product A certain soy peptide was prepared.

  Mixing components listed in Table 5 were mixed by numerical values (g), and water was added to the resulting formulation to 1 L to prepare a primary raw material liquid, which was boiled for 1 hour. After cooling the primary raw material liquid, water for evaporation was added, and diatomaceous earth filtration and filter filtration were performed for clarification. Next, carbon dioxide was blown into the liquid to dissolve the carbon dioxide to a 2.9 gas volume, thereby obtaining a non-fermented beer-flavored carbonated beverage.

[Table 5]

  Sensory evaluation of the obtained non-fermented beer flavored carbonated drink was performed. The sensory evaluation was carried out with a nose clip attached to the nose to avoid the effects of fragrance. Evaluation averaged each 9-point perfect score by five beer special panels. The results are shown in Table 6.

[Table 6]

  The control group 7 received a low evaluation of “drinking response to the throat”, “good sharpness after drinking”, and “beer-likeness”, whereas the test group had a DE of both dextrin and indigestible dextrin. It was confirmed that the ratings of “good drinking response to the throat”, “goodness of crispness after drinking”, and “beer-likeness” have risen as the number of people goes down. On the other hand, DE4 dextrin has very poor solubility, and it was considered impractical to use a sugar with this level of degradation when considering production efficiency.

Example 4
Effects of sweetener type and sweetener blending As ingredients, DE14 dextrin (a “liquid dextrin” manufactured by Matsutani Chemical Co., Ltd.), a high-molecular sugar, and glucose (“liquid glucose” manufactured by Nippon Shokuhin Kako Co., Ltd.) ), Fructose (“Fujifract L-95” manufactured by Nippon Shokuhin Kako Co., Ltd.), maltose (“MR70” manufactured by Showa Sangyo Co., Ltd.), maltotriose (“Pureose L” manufactured by Gunei Chemical Industry Co., Ltd.), sucrose (Nisshin Cup Co., Ltd.) “S67F”, fructose glucose (“NF55” manufactured by Showa Sangyo Co., Ltd.), acesulfame potassium (“Sanet” manufactured by Kirin Kyowa Foods), sucralose (“Sucralose” manufactured by Saneigen FFI Co., Ltd.), stevia (Morita Chemical) “Rebaudio” manufactured by Kogyo Co., Ltd.), Aspartame (“PAL SWEET” manufactured by Ajinomoto Co.), Saumatine (Sanei) FFI, Inc. "Sun Suite"), was prepared soy peptide, such as a soy protein hydrolyzate.

  The ingredients listed in Table 7 were mixed in numerical amounts (g), and water was added to the resulting composition to 1 L to prepare a primary raw material liquid, which was boiled for 1 hour. After cooling the primary raw material liquid, water for evaporation was added, and diatomaceous earth filtration and filter filtration were performed for clarification. Next, carbon dioxide was blown into the liquid to dissolve the carbon dioxide to a 2.9 gas volume, thereby obtaining a non-fermented beer-flavored carbonated beverage.

[Table 7-1]

[Table 7-2]

  Sensory evaluation of the obtained non-fermented beer flavored carbonated drink was performed. The sensory evaluation was carried out with a nose clip attached to the nose to avoid the effects of fragrance. Evaluation averaged each 9-point perfect score by five beer special panels. The results are shown in Table 8.

[Table 8]

  In Control Zone 9, “goodness after drinking” and “beer-likeness” received low evaluation, sourness was felt, and the balance felt very poor. In the test area, the “beer-likeness” was relatively increased for monosaccharides and disaccharides, and it was confirmed that evaluations such as “beer-likeness” were particularly good for fructose and fructose-glucose.

Example 5
Effect of cereal-derived protein degradation products As ingredients, DE14 dextrin (a “liquid dextrin” manufactured by Matsutani Chemical Co., Ltd.), a sugar sugar, maltose (“MR70” manufactured by Showa Sangyo Co., Ltd.), a sweet saccharide, A soy protein hydrolyzate having a molecular mass of 2 kDa, a soy protein hydrolyzate having a molecular mass of 3 kDa, a soy protein hydrolyzate having a molecular mass of 5 kDa, a soy protein hydrolyzate having a molecular mass of 8 kDa, and a corn protein hydrolyzate having a molecular mass of 0.5 kDa, A corn protein degradation product having a molecular mass of 1 kDa was prepared.

  The blending ingredients listed in Table 9 were mixed in numerical values (g), and water was added to the resulting blend to 1 L to prepare a primary raw material liquid, which was boiled for 1 hour. After cooling the primary raw material liquid, water for evaporation was added, and diatomaceous earth filtration and filter filtration were performed for clarification. Next, carbon dioxide was blown into the liquid to dissolve the carbon dioxide to a 2.9 gas volume, thereby obtaining a non-fermented beer-flavored carbonated beverage.

[Table 9-1]

[Table 9-2]

  Sensory evaluation of the obtained non-fermented beer flavored carbonated drink was performed. The sensory evaluation was carried out with a nose clip attached to the nose to avoid the effects of fragrance. Evaluation averaged each 9-point perfect score by five beer special panels. The results are shown in Table 10.

[Table 10]

  In the control group 10, “drinking response to the throat” and “beer-likeness” received low evaluation, sourness was felt, and the balance was felt very poor. In the test group, all the evaluations were rising, and it was confirmed that the evaluations were particularly high in the soy protein of 2 kDa to 8 kDa and “drinking response to the throat”.

Claims (11)

  A method for producing a non-fermented beer-flavored beverage, comprising a step of containing 0.008 to 100 parts by weight of a sweetener with respect to drinking water of 8 mg / ml or more of a polymer sugar and 100 parts by weight of the polymer sugar.   The method for producing a non-fermented beer-flavored beverage according to claim 1, wherein the high-molecular sugar is a starch degradation product of DE 5-24.   The method for producing a non-fermented beer-flavored beverage according to claim 1 or 2, wherein the sweet substance is at least one sugar selected from the group consisting of monosaccharides, disaccharides and trisaccharides.   The manufacturing method of the non-fermented beer flavor drink as described in any one of Claims 1-3 which does not include the process of containing wort or a barley extract.   Furthermore, the manufacturing method of the non-fermented beer flavor drink as described in any one of Claims 1-4 including the process of containing a grain origin protein degradation product.   The non-fermented beer flavor drink manufactured by the method as described in any one of Claims 1-5.   A non-fermented beer-flavored beverage containing 8 mg / ml or more of high-molecular sugar and 0.008 to 100 parts by weight of a sweet substance relative to 100 parts by weight of high-molecular sugar.   The non-fermented beer-flavored beverage according to claim 7, wherein the high-molecular sugar is a starch degradation product of DE 5-24.   The non-fermented beer-flavored beverage according to claim 7 or 8, wherein the sweet substance is at least one sugar selected from the group consisting of monosaccharides, disaccharides and trisaccharides.   The non-fermented beer flavor drink as described in any one of Claims 7-9 which does not contain wort or barley extract.   Furthermore, the non-fermented beer flavor drink as described in any one of Claims 7-10 containing a grain origin protein degradation product.