JP2016106586A - Nonfermented beer-taste sparkling drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a nonfermented beer-taste sparkling drink that has adequately full-bodied taste although the concentration of a purine body is very low.SOLUTION: A nonfermented beer-taste sparkling drink has an adjusted addition amount of a raw material including a purine body and has a concentration of a purine body of not more than 0.2 mg/100 mL, a content of one or more kinds of organic acids selected from the group consisting of phosphoric acid and lactic acid of 40 to 700 ppm and a pH of 3.2 to 4.5. The nonfermented beer-taste sparkling drink as mentioned above further contains one or more kinds selected from the group consisting of salts of citric acid and salts of gluconic acid. Either of the nonfermented beer-taste sparkling drinks as mentioned above further contains a water-soluble dietary fiber.SELECTED DRAWING: None

Description

  The present invention relates to a non-fermented beer-like sparkling beverage that is produced without undergoing a fermentation process and has a sufficient body despite its very low purine concentration.

  Since purine bodies cause hyperuricemia and eventually gout, beer-like sparkling beverages such as beer and sparkling liquor retain the flavor of conventional beers while reducing the purine content. Consumer expectations for beer-like sparkling beverages are growing. However, many beer-like sparkling beverages use raw materials containing a relatively large amount of purine bodies such as malt and hops in order to maintain the beer-like quality, so that the content of purine bodies in the final product increases. There is a problem. Therefore, for example, in Patent Documents 1 and 2, the concentration of purine bodies in the final product is adjusted by adjusting the addition amount of a raw material containing a relatively large amount of purine bodies such as malt and further without undergoing a fermentation process. It is disclosed that an unprecedented low non-fermenting beer-like sparkling beverage of 0.2 mg / 100 mL or less can be produced. By suppressing the amount of purine bodies derived from the raw material in advance, the purine body content in the final product can be suppressed without performing purine body removal treatment such as activated carbon treatment or zeolite treatment.

  In addition, in recent years, consumer demand for low-calorie and low-sugar beer-like sparkling beverages is also increasing. By suppressing the amount of raw materials such as malt, the calorie content and sugar content of the beer-like sparkling beverage can be reduced, but there is a problem that drinking response is also lowered. Therefore, Patent Document 3 gives a drinking response by adjusting the pH within the range of 2.7 to 4.5 for a low-extract beer-like sparkling beverage with a low concentration of components such as malt. A method is disclosed.

JP 2014-183855 A JP 2014-195475 A JP 2013-255504 A

  An object of the present invention is to provide a non-fermented beer-like sparkling beverage having a sufficient body despite a very low purine concentration.

  As a result of earnest research to solve the above-mentioned problems, the present inventor has adjusted the amount of raw material containing a relatively large amount of purine bodies such as malt, and produced it without going through a fermentation step, so that A non-fermented beer-like sparkling beverage with a purine concentration of 0.2 mg / 100 mL or less can be produced, and the pH of the non-fermented beer-like sparkling beverage thus produced is within a specific range. The present invention was completed by discovering that richness can be imparted by adding one or more organic acids selected from the group consisting of phosphoric acid and lactic acid.

The non-fermented beer-like sparkling beverages according to the present invention are the following [1] to [9].
[1] The content of one or more organic acids selected from the group consisting of phosphoric acid and lactic acid, wherein the addition amount of the raw material containing the purine body is adjusted, the purine body concentration is 0.2 mg / 100 mL or less Is a non-fermented beer-like sparkling beverage having a pH of 40 to 700 ppm and a pH of 3.2 to 4.5.
[2] The non-fermented beer-like sparkling beverage according to [1] above, further comprising at least one selected from the group consisting of salts of citric acid and gluconic acid.
[3] The non-fermented beer-like sparkling beverage according to [1], wherein a sodium salt of citric acid is contained so that the citric acid concentration per non-fermented beer-like sparkling beverage is 10 to 650 ppm.
[4] The non-fermented beer-like sparkling beverage according to any one of [1] to [3], wherein the purine body concentration is 0.08 mg / 100 mL or less.
[5] The non-fermented beer-like sparkling beverage according to any one of [1] to [4], wherein the sugar concentration is 0.5 g / 100 mL or less.
[6] The non-fermented beer-like sparkling beverage according to any one of [1] to [5], wherein the content of one or more organic acids selected from the group consisting of phosphoric acid and lactic acid is 40 to 500 ppm.
[7] The non-fermented beer-like sparkling beverage according to any one of [1] to [6], further comprising water-soluble dietary fiber.
[8] The non-fermented beer-like sparkling beverage according to [7], wherein the water-soluble dietary fiber is soybean dietary fiber.
[9] The non-fermented beer-like sparkling beverage according to any one of [1] to [8], further comprising ethanol.

  The non-fermented beer-like sparkling beverage according to the present invention has a very rich and highly functional beer-like, although the purine concentration is suppressed to a very low level of 0.2 mg / 100 mL or less. It is a sparkling beverage.

  In the present invention and the specification of the present application, “beer-likeness” means a taste reminiscent of flavored beer regardless of the product name and display. In other words, beer-like effervescent beverages (beer-like effervescent beverages) are flavors and tastes similar to or similar to beer, regardless of alcohol content, presence or absence of malt and hops, and presence or absence of fermentation. A sparkling beverage having a texture.

  In addition, the non-fermented beer-like sparkling beverage in the present invention and the specification of the present application refers to a beverage that is manufactured without undergoing a fermentation process and has a beer-like and sparkling property due to carbon dioxide gas. The non-fermented beer-like sparkling beverage may be an alcoholic beverage, or a so-called non-alcoholic beverage or low-alcoholic beverage having an alcohol content of less than 1% by volume. Specific examples include beer, sparkling liquor, low alcohol sparkling beverage, non-alcoholic beer and the like.

  The non-fermented beer-like sparkling beverage according to the present invention is characterized in that the amount of the raw material containing the purine body is adjusted and the purine body concentration is 0.2 mg / 100 mL or less. The non-fermented beer-like sparkling beverage according to the present invention is prepared without adjusting the addition amount of raw materials containing purine bodies and further undergoing a fermentation process, thereby purifying the purine bodies such as activated carbon treatment and zeolite treatment. The purine body concentration can be kept low as never before. The purine body concentration of the non-fermented beer-like sparkling beverage according to the present invention is preferably less than 0.2 mg / 100 mL, more preferably 0.1 mg / 100 mL or less, and even more preferably less than 0.08 mg / 100 mL.

  In addition, in this invention and this-application specification, a purine body refers to the total amount of 4 types of purine body bases of adenine, xanthine, guanine, and hypoxanthine. The content of purine bodies in non-fermented beer-like sparkling beverages and raw materials can be detected, for example, by LC-MS / MS after hydrolysis with perchloric acid ("Guide for microanalysis of liquor purine bodies"). Japan Food Analysis Center, Internet <URL: http://www.jfrl.or.jp/item/nutrition/post-31.html>, January 2013 search).

  Biological raw materials such as malt and protein degradation products have a relatively high purine content, so in the non-fermented beer-like sparkling beverage according to the present invention, the concentration of purine in the final product beverage is 0.2 mg. The amount used is adjusted to be low so as to be less than / 100 mL. On the other hand, the ingredients derived from these raw materials also contribute to the richness of beer-like sparkling beverages, and the richness tends to be impaired when the amount of these raw materials used is reduced. In the non-fermented beer-like sparkling beverage according to the present invention, the content of one or more organic acids selected from the group consisting of phosphoric acid and lactic acid is within a specific range, and the pH is 3.2-4. .5, it has a sufficient body even when the amount of biological material used is small.

  The non-fermented beer-like sparkling beverage according to the present invention contains at least one of phosphoric acid and lactic acid, and the content of phosphoric acid or lactic acid is 40 to 700 ppm. When the non-fermented beer-like sparkling beverage according to the present invention does not contain the water-soluble dietary fiber described later, the content of phosphoric acid or lactic acid is preferably 40 to 500 ppm, more preferably 40 to 300 ppm, and more preferably 40 to 100 ppm. Is more preferable, and 50 to 100 ppm is even more preferable. When the non-fermented beer-like sparkling beverage according to the present invention contains the water-soluble dietary fiber described later, the content of phosphoric acid or lactic acid is preferably 40 to 700 ppm, more preferably 40 to 500 ppm.

  When the non-fermented beer-like sparkling beverage according to the present invention contains both phosphoric acid and lactic acid, the total content of phosphoric acid and lactic acid is preferably 40 to 700 ppm, and the content of lactic acid is 10 ppm. More preferably, the phosphoric acid content is 10 to 500 ppm, and the sum of the phosphoric acid and lactic acid content is 40 to 700 ppm.

  The pH of the non-fermented beer-like sparkling beverage according to the present invention is 3.2 to 4.5. When the pH of the beverage is within the above range, even when phosphoric acid and / or lactic acid are contained in a sufficient amount to give a rich feeling, excessive sourness can be suppressed and richness like beer can be achieved. The pH of the non-fermented beer-like sparkling beverage according to the present invention is preferably 3.2 to 4.2, and more preferably 3.5 to 4.1. In particular, when the non-fermented beer-like sparkling beverage according to the present invention does not contain ethanol, the pH is preferably 3.5 or more and less than 4.0.

  The pH of the non-fermented beer-like sparkling beverage can be adjusted by blending an acidulant that is used as a pH adjuster in acidic foods and drinks, such as organic acid salts and bicarbonates. Examples of the organic acid salt used as a pH adjuster include salts such as citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, adipic acid, and fumaric acid. As such salts, only one type may be used, or two or more types may be used in combination. As the non-fermented beer-like sparkling beverage according to the present invention, since the pH can be adjusted without impairing the flavor like beer, at least one selected from the group consisting of salts of citric acid and salts of gluconic acid is used. Preferably, it contains one or more selected from the group consisting of sodium salt of citric acid, potassium salt of citric acid, potassium gluconate, and sodium gluconate, trisodium citrate, glucone What contains 1 or more types selected from the group which consists of potassium acid and sodium gluconate is still more preferable. Of these, those containing trisodium citrate are particularly preferred because the amount used can be kept relatively low and the sugar content of the beverage can be kept lower.

  The content of the pH adjuster in the non-fermented beer-like sparkling beverage according to the present invention may be an amount such that the pH of the beverage is adjusted within the range of 3.2 to 4.5, and phosphoric acid and / or lactic acid. The content is appropriately adjusted in consideration of the content of other ingredients, the amount of other raw materials used, and the like. For example, when the non-fermented beer-like sparkling beverage according to the present invention contains a sodium salt of citric acid, the sodium salt of citric acid has a citric acid concentration of 10 to 650 ppm per non-fermented beer-like sparkling beverage. The citric acid concentration per non-fermented beer-like sparkling beverage is more preferably 30 to 650 ppm, and the citric acid concentration per non-fermented beer-like sparkling beverage is 80. It is more preferable to make it contain so that it may become -500 ppm, and it is still more preferable to make it contain so that it may become 80-400 ppm.

  The non-fermented beer-like sparkling beverage according to the present invention preferably further contains water-soluble dietary fiber. By water-soluble dietary fiber is meant a carbohydrate that is soluble in water and is not or is difficult to digest by human digestive enzymes. Water-soluble dietary fiber can reduce the acidity derived from phosphoric acid and lactic acid, in addition to enhancing the richness. For this reason, by containing water-soluble dietary fiber, a larger amount of phosphoric acid and / or lactic acid is added without imparting excessive sourness than non-fermented beer-like sparkling beverages that do not contain water-soluble dietary fiber. It can be included. Further, since the water-soluble dietary fiber further functions as a foaming agent, a non-fermented beer-like sparkling beverage with good foam quality can be obtained without adding a separate foaming agent. Examples of the water-soluble dietary fiber include soybean dietary fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum degradation product, pectin, gum arabic and the like. As the non-fermented beer-like sparkling beverage according to the present invention, one containing soybean dietary fiber is preferable.

  Since the richness imparting effect by phosphoric acid or lactic acid can be fully exhibited, the non-fermented beer-like sparkling beverage according to the present invention preferably has a low saccharide content, and the saccharide concentration is 0.5 g / 100 mL. The following are more preferable, and the carbohydrate concentration is more preferably less than 0.5 g / 100 mL.

  The non-fermented beer-like sparkling beverage according to the present invention may contain a foaming agent other than water-soluble dietary fiber. Examples of the foaming agent include soybean peptide, soybean saponin, alginic acid ester, and quillaja saponin. These foaming agents may be used alone or in combination of two or more.

  The non-fermented beer-like sparkling beverage according to the present invention preferably further contains a pigment. The pigment contained in the non-fermented beer-like sparkling beverage according to the present invention is not particularly limited as long as it is a pigment that can impart a beer-like color and can be eaten or consumed, but a caramelization reaction product (caramel) Dye) is particularly preferred.

  The non-fermented beer-like sparkling beverage according to the present invention preferably further contains a bitter agent. The bittering agent is not particularly limited as long as it has the same or similar bitterness as beer in the non-fermented beer-like sparkling beverage, which is a product, and is a bitter component contained in hops. It may be a bitter component not contained in hops. As the bittering agent, specifically, magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quassin, iso-α acid, tetraiso-α acid, β-acid oxide, quinine, momordesine, quercitrin, Representative examples include bitterness-imparting ingredients such as theobromine and caffeine, and bitterness-imparting materials such as bitter gourd, senburi tea, bitter tea, nigamomogi extract, gentian extract, and kina extract. These bitterings may use only 1 type and may use 2 or more types together.

  The non-fermented beer-like sparkling beverage according to the present invention preferably further contains one or more sweet ingredients. As the sweetening component, those having a relatively low sweetness than monosaccharides are preferable, and specific examples thereof include polysaccharides, sweet amino acids, and high-sensitivity sweeteners. The polysaccharide means a saccharide obtained by polymerizing three or more monosaccharides. Polysaccharides are roughly classified into starch, dextrin, and oligosaccharide mainly depending on the size. An oligosaccharide is a saccharide in which about 3 to 10 monosaccharides are polymerized, and a dextrin is a saccharide obtained by hydrolyzing starch, which is larger than the oligosaccharide. Examples of the sweet amino acid include alanine and glycine, and alanine is preferable. Examples of the high-sensitivity sweetener include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, and sucralose. As the non-fermented beer-like sparkling beverage according to the present invention, it is preferable to use a high-sensitivity sweetener because sufficient sweetness can be achieved with a small amount of content and calories can be suppressed.

  The non-fermented beer-like sparkling beverage according to the present invention may further contain a flavoring agent. Examples of the flavoring agent include beer flavor, beer flavoring, and hop flavoring. The hop fragrance is a fragrance containing, for example, linalool, humulene epoxide, esters, and the like, which are flavor components contained in hops, as main components. Specific examples of the esters include ethyl isobutyrate, ethyl-2-methyl butyrate, and ethyl isovarate.

  The non-fermented beer-like sparkling beverage according to the present invention may further contain ethanol. When the non-fermented beer-like sparkling beverage according to the present invention contains ethanol, the ethanol concentration in the beverage is preferably 1% by volume or more and less than 10% by volume, more preferably 1 to 9% by volume, and more preferably 1 to 8% by volume. More preferably, 1-7 volume% is still more preferable. In addition, the raw material ethanol generally used in manufacture of liquor is used for ethanol.

The non-fermented beer-like sparkling beverage according to the present invention can be produced, for example, by a method (mixing method) of mixing raw materials. Specifically, it can be produced by a production method having the following steps (a) to (b).
(A) a step of preparing a preparation liquid by mixing raw materials; and (b) a step of adding carbon dioxide gas to the preparation liquid obtained by the step (a).

  First, in a process (a), a preparation liquid is prepared by mixing a raw material. In the step (a), it is preferable to prepare a mixed solution in which all raw materials other than carbon dioxide gas are mixed. The order of mixing the raw materials is not particularly limited. All the raw materials may be added simultaneously to the raw material water, or the raw materials may be added sequentially, such as by adding the raw materials remaining after dissolving the previously added raw materials. In addition, for example, raw material water may be mixed with solid (for example, powdered or granular) raw material and alcohol. The solid raw material is previously prepared as an aqueous solution, and these aqueous solution, alcohol, and raw water as required. You may mix.

  When insoluble matters are generated in the preparation liquid prepared in the step (a), it is preferable to perform a process of removing insoluble matters such as filtration on the preparation liquid before the step (b). The insoluble matter removal treatment is not particularly limited, and can be performed by a method usually used in the technical field such as a filtration method or a centrifugal separation method. In the present invention, insoluble matters are preferably removed by filtration, and more preferably removed by diatomaceous earth filtration.

  Next, as a step (b), carbon dioxide is added to the preparation liquid obtained in the step (a). Thereby, a non-fermented beer-like sparkling beverage is obtained. By adding carbonic acid, a refreshing feeling similar to that of beer is given. Carbon dioxide can be added by a conventional method. For example, the preparation liquid obtained by the step (a) and carbonated water may be mixed, and carbon dioxide gas may be directly added and dissolved in the preparation liquid obtained by the step (a).

  After adding a carbon dioxide gas, you may perform the process which removes insoluble matters, such as filtration, with respect to the obtained non-fermented beer-like sparkling beverage. The insoluble matter removal treatment is not particularly limited, and can be performed by a method usually used in the technical field.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.

[Reference Example 1]
About five types of non-fermenting beer-like sparkling drinks marketed, pH, phosphoric acid concentration, lactic acid concentration, citric acid concentration, purine body concentration, and ethanol concentration were measured. Commercial products A and B are non-alcohol beer-like sparkling beverages, and commercial products CE are beer-like sparkling beverages containing alcohol. The pH, phosphoric acid concentration, lactic acid concentration, citric acid concentration, and ethanol concentration were measured by conventional methods. In the measurement method used, the quantitative limit value of phosphoric acid and lactic acid was 6 ppm, the quantitative limit value of citric acid was 4 ppm, and the quantitative limit value of ethanol was 0.005% by volume.

  The purine content in each beverage was measured by a method using LC-MS / MS after hydrolysis with perchloric acid (Japan Food Analysis Center: “Guide for trace analysis of purines in alcoholic beverages”). In the measurement method, the quantitative limit value for each of adenine, guanine, xanthine, and hypoxanthine was 0.02 mg / 100 mL.

  The measurement results are shown in Table 1. In Table 1, “6>” in the column of phosphoric acid and lactic acid, “4>” in the column of citric acid, “0.08>” in the column of purine bodies, and “0.005>” in the column of ethanol are , Indicating that each was less than the limit of quantification.

[Example 1]
Phosphoric acid was added to a base solution having the composition described in Table 2 so as to be 0, 40, 80, 320, 560, or 720 ppm, pH was measured, and then carbon dioxide gas was 2.8 gas vol. Were added so that Samples 1-1 to 1-6 were prepared. In addition, the purine body density | concentration of the said base liquid was less than 0.08 mg / 100 mL, and the purine body density | concentration of each sample which added the phosphoric acid and the carbon dioxide gas to the said base liquid was also less than 0.08 mg / 100 mL.

  Each sample was subjected to a sensory evaluation in a blind manner with a panel of four experts about the richness and beer-likeness. Evaluation is 5 grades (5: There is rich / beer, 4: There is a little bit / like some beer, 3: It can't say either, 2: It's a little lacking / A little beer, 1: Rich Was very short / not like beer).

  The evaluation results are shown in Table 3 together with the phosphoric acid content and pH measurement results. The number in the comment column indicates the number of specialized panels who made the comment. Samples 1-2 to 1-6 blended with phosphoric acid had improved body compared to the additive-free sample 1-1. In particular, Samples 1-2 and 1-3 having a pH of 3.2 or more and 4.0 or less had less acidity and improved beer quality.

[Example 2]
Phosphoric acid is added to the base solution having the composition described in Table 2 so that the concentration is 0, 50, 100, 300, 500, or 700 ppm, and trisodium citrate is further added to adjust the pH to 3.8. After that, carbon dioxide gas was added at 2.8 gas vol. Were added so that Samples 2-2 to 2-6 were prepared. As a control, carbon dioxide was added to a base solution (pH 6.18) having the composition shown in Table 2 at 2.8 gas vol. Sample 2-1 was prepared by adding Sensory evaluation was performed in the same manner as in Example 1 for the richness and beer-likeness of each sample. The evaluation results are shown in Table 4 together with the phosphoric acid concentration and the citric acid concentration by adding trisodium citrate.

  As shown in Table 4, among Samples 2-2 to 2-6 whose pH was adjusted to 3.8 with trisodium citrate, Samples 2-2 to 2-5 having a phosphoric acid concentration of 50 to 500 ppm were rich. And the beer quality was improved. That is, when the pH is adjusted within a preferable range as a beer-like sparkling beverage, it has been clarified that by setting the phosphoric acid concentration to 50 to 500 ppm, a rich feeling can be imparted and beer quality can be improved. .

  Moreover, it replaced with the base liquid of Table 2, and used the base liquid which consists of the composition of Table 5 (what added ethanol to the base liquid of Table 2), and samples 2-1 to 2-6 The sample was prepared in the same manner as described above, and sensory evaluation was performed on the obtained sample. Similarly, in the sample in which the pH was adjusted to 3.8 and the phosphoric acid concentration was 50 to 500 ppm, rich and beer The appearance was improved.

[Example 3]
Lactic acid was added to a base solution having the composition shown in Table 2 so as to be 0, 50, 100, 300, 500, or 700 ppm, pH was measured, and then carbon dioxide gas was 2.8 gas vol. Samples 3-1 to 3-6 were prepared by adding Sensory evaluation was performed in the same manner as in Example 1 for the richness and beer-likeness of each sample.

  The evaluation results are shown in Table 6 together with the lactic acid content and pH measurement results. Samples 3-2 to 3-6 blended with lactic acid had improved body compared to the additive-free sample 3-1. In particular, Samples 3-2, 3-3, and 3-4 having a pH of 3.2 or more and 4.0 or less had less acidity and improved beer quality.

[Example 4]
Lactic acid was added to the base solution having the composition shown in Table 2 to 0, 50, 100, 300, 500, or 700 ppm, and trisodium citrate was further added to adjust the pH to 3.8. Thereafter, carbon dioxide gas was supplied at 2.8 gas vol. Samples 4-2 to 4-6 were prepared by adding As a control, carbon dioxide was added to a base solution (pH 6.18) having the composition shown in Table 2 at 2.8 gas vol. Sample 4-1 was prepared by adding Sensory evaluation was performed in the same manner as in Example 1 for the richness and beer-likeness of each sample. The evaluation results are shown in Table 7 together with the lactic acid concentration and the citric acid concentration by adding trisodium citrate.

  As shown in Table 7, among samples 4-2 to 4-6, in which the pH was adjusted to 3.8 with trisodium citrate, in samples 4-2 to 4-5 having a lactic acid concentration of 50 to 500 ppm, The beer quality was improved. That is, when the pH is adjusted within a preferable range as a beer-like sparkling beverage, it has been clarified that a rich feeling can be imparted and the beer-likeness can be improved by setting the lactic acid concentration to 50 to 500 ppm.

  Moreover, the sample which mixed the sample manufactured in Example 2 and the sample manufactured in the present Example was prepared, and sensory evaluation was similarly performed. Specifically, Samples 2-2 and 4-2, Samples 2-3 and 4-3, Samples 2-4 and 4-4, Samples 2-5 and 4-5, Samples 2-6 and 4-6 Samples mixed at 1: 1 were prepared, and sensory evaluation was performed on the obtained samples. As a result, the sample in which the sum of the concentrations of phosphoric acid and lactic acid was 50 to 500 ppm (mixed sample of samples 2-2 and 4-2, mixed sample of samples 2-3 and 4-3, samples 2-4 and 4) -4 and a mixed sample of samples 2-5 and 4-5), the richness and beer-likeness were improved. That is, when the pH is adjusted within a preferable range as a beer-like sparkling beverage, the sum of the concentration of phosphoric acid and lactic acid is set to 50 to 500 ppm, so that a rich feeling can be imparted and beer quality can be improved. Became clear.

  Moreover, it replaced with the base liquid of Table 2, and prepared the sample like sample 4-1 to 4-6 using the base liquid which consists of a composition of Table 5, and sensory evaluation about the obtained sample As a result, in the same manner, in the sample in which the pH was adjusted to 3.8 and the lactic acid concentration was 50 to 500 ppm, the richness and beer character were improved.

[Example 5]
Phosphoric acid was added to the base solution having the composition shown in Table 2 to 500 ppm, and each salt shown in Table 8 was added to adjust the pH to 3.8, followed by carbon dioxide gas at 2.8 gas. vol. Samples 5-1 to 5-7 were prepared by adding The beer-likeness of each sample was subjected to a sensory evaluation in the blind by a panel of four experts. The evaluation was carried out by a four-level evaluation (◎: beer-like, ○: somewhat beer-like, Δ: somewhat beer-like, ×: not beer-like).

  The evaluation results are shown in Table 8 together with the acidulant concentration (ppm). Samples 5-1 to 5-3 using trisodium citrate, potassium gluconate, and sodium gluconate were superior in beer-like flavor to samples adjusted to pH using other acidulants. Among them, sample 5-1 using trisodium citrate was used less than potassium gluconate and sodium gluconate.

[Example 6]
Phosphoric acid is 300, 500, 700, or so that the soy dietary fiber (“Soya Five S-LA200” from Fuji Oil Co., Ltd.) is 1.5 g / L in the base solution having the composition described in Table 2. After adding each to 1000 ppm and further adding trisodium citrate to adjust the pH to 3.8, carbon dioxide gas was adjusted to 2.8 gas vol. Samples 6-1 to 6-4 were prepared by adding Sensory evaluation was performed in the same manner as in Example 1 for the richness and beer-likeness of each sample. The evaluation results are shown in Table 9 together with the phosphoric acid concentration and the citric acid concentration by adding trisodium citrate.

  As shown in Table 9, among the samples containing soybean dietary fiber and adjusting the pH to 3.8 with trisodium citrate, the samples 6-1 to 6-3 having a phosphoric acid concentration of 300 to 700 ppm were rich. Both beer quality was improved. That is, when the pH is adjusted within a preferable range as a beer-like sparkling beverage and also contains water-soluble dietary fiber, by setting the phosphoric acid concentration to 700 ppm or less, both richness and beer-likeness are achieved. It became clear that it can be remarkably improved.

  Moreover, it replaced with the base liquid of Table 2, and prepared the sample similarly to Samples 6-1 to 6-4 using the base liquid which consists of a composition of Table 5, and sensory evaluation about the obtained sample In the same manner, in the sample in which the pH is adjusted to 3.8, the water-soluble dietary fiber is contained, and the phosphoric acid concentration is 300 to 700 ppm, both the richness and the beer quality are improved. .

[Example 7]
Lactic acid is 300, 500, 700, or 1000 ppm so that the base liquid consisting of the composition shown in Table 2 is 1.5 g / L of soy dietary fiber (“Soya Five S-LA200” from Fuji Oil Co., Ltd.). Then, trisodium citrate was further added to adjust the pH to 3.8, and then carbon dioxide gas was 2.8 gas vol. Were added so that Samples 7-1 to 7-4 were prepared. Sensory evaluation was performed in the same manner as in Example 1 for the richness and beer-likeness of each sample. The evaluation results are shown in Table 10 together with the lactic acid concentration and the citric acid concentration by adding trisodium citrate.

  As shown in Table 10, in samples 7-1 to 7-3 having a lactic acid concentration of 300 to 700 ppm among samples containing soybean dietary fiber and adjusted to pH 3.8 with trisodium citrate, rich and beer The appearance was improved together. That is, when the pH is adjusted within the preferred range for a beer-like sparkling beverage and also contains water-soluble dietary fiber, by setting the lactic acid concentration to 700 ppm or less, both the richness and the beer-like character are remarkable. It became clear that it can be improved.

  Moreover, the sample which mixed the sample manufactured in Example 6 and the sample manufactured in the present Example was prepared, and sensory evaluation was similarly performed. Specifically, samples 6-1 and 7-1, samples 6-2 and 7-2, samples 6-3 and 7-3, and samples 6-4 and 7-4 were mixed at a ratio of 1: 1, respectively. The prepared sample was subjected to sensory evaluation. As a result, a sample in which the sum of the concentrations of phosphoric acid and lactic acid was 300 to 700 ppm (a mixed sample of samples 6-1 and 7-1, a mixed sample of samples 6-2 and 7-2, and a sample 6-3) In the mixed sample 7-3, the richness and beer-likeness were improved. That is, when the pH is adjusted within a preferable range for a beer-like sparkling beverage and also contains water-soluble dietary fiber, the sum of the concentrations of phosphoric acid and lactic acid is set to 700 ppm or less, and the rich feeling It was revealed that both beer-like characteristics can be significantly improved.

  Moreover, it replaced with the base liquid of Table 2, and prepared the sample like sample 7-1 to 7-4 using the base liquid which consists of a composition of Table 5, and sensory evaluation about the obtained sample As a result, in the same manner, in the sample in which the pH was adjusted to 3.8, the water-soluble dietary fiber was also contained, and the lactic acid concentration was 300 to 700 ppm, both richness and beer-likeness were improved.

[Example 8]
Samples 8-1 to 8-3 were prepared by mixing phosphoric acid, lactic acid, trisodium citrate, ethanol, and other various components into the base solution having the composition described in Table 2. The pH, phosphoric acid concentration, lactic acid concentration, citric acid concentration, purine body concentration, and ethanol concentration of each sample were measured in the same manner as in Reference Example 1. Table 11 shows the measurement results. Samples 8-1 to 8-3 thus obtained were sufficiently rich, were beer-like, mild, harmonious and highly non-fermenting beer-like sparkling beverages.

  The non-fermented beer-like sparkling beverage according to the present invention has a sufficient body despite the fact that the amount of the raw material containing the purine body is adjusted and the purine body concentration is very low. It can be used in a beer-like sparkling beverage and its manufacturing field.

Claims (9)

  The addition amount of the raw material containing the purine body is adjusted, the purine body concentration is 0.2 mg / 100 mL or less, and the content of one or more organic acids selected from the group consisting of phosphoric acid and lactic acid is 40 to A non-fermented beer-like sparkling beverage having 700 ppm and a pH of 3.2 to 4.5.   The non-fermented beer-like sparkling beverage according to claim 1, further comprising at least one selected from the group consisting of salts of citric acid and gluconic acid.   The non-fermented beer-like sparkling beverage according to claim 1, wherein a sodium salt of citric acid is contained so that the citric acid concentration per non-fermented beer-like sparkling beverage is 10 to 650 ppm.   The non-fermented beer-like sparkling beverage according to any one of claims 1 to 3, wherein the purine body concentration is 0.08 mg / 100 mL or less.   The non-fermented beer-like sparkling beverage according to any one of claims 1 to 4, wherein the sugar concentration is 0.5 g / 100 mL or less.   The non-fermented beer-like sparkling beverage according to any one of claims 1 to 5, wherein the content of one or more organic acids selected from the group consisting of phosphoric acid and lactic acid is 40 to 500 ppm.   The non-fermented beer-like sparkling beverage according to any one of claims 1 to 6, further comprising water-soluble dietary fiber.   The non-fermented beer-like sparkling beverage according to claim 7, wherein the water-soluble dietary fiber is soybean dietary fiber.   The non-fermented beer-like sparkling beverage according to any one of claims 1 to 8, further comprising ethanol.