JP2016144409A - Non-alcohol beer taste beverage having drinking sensation and thickness - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beer taste beverage having less post astringent taste and thickness feeling and containing little alcohol and a manufacturing method therefor.SOLUTION: There are provided a beer taste beverage having alcohol concentration of less than 0.005% (v/v) with suppressed astringency by containing proline with the proline percentage content in the total amino acid content of the beverage of 30 to 70 mass% and/or with adding thickness of taste to the beer taste beverage, and a method therefor. There is provided a beer taste beverage with the total amino acid content in the beverage of 300 to 1560 mg/L.SELECTED DRAWING: None

Description

  The present invention relates to a beer-taste beverage containing almost no alcohol and a method for producing the same.

  With the recent increase in health orientation, the number of consumers who self-control alcohol intake is increasing. In addition, due to the revision of the Road Traffic Law, such as stricter penalties for drunk driving, people engaged in driving automobiles are increasingly interested in alcohol consumption. Under such circumstances, the demand for beer-taste beverages that contain almost no alcohol is increasing.

  In the product group of beer-taste beverages that have been released so far, alcohol-free raw materials containing malt protein and soybean protein such as soy protein are used. The beer-like beverage can be given a beer-like drinking response by the amino acids and peptides contained in these grain protein degradation products. For example, in Patent Document 1, in the production process of non-fermented beer-flavored carbonated beverages, by using plant protein degradation products and malt extracts as raw materials, beer-like bitterness and richness are imparted, and flavor and thickness are increased. It is described that a unit can be added.

  As a method of imparting a beer-like flavor to a beer-taste beverage using a grain protein degradation product, starch degradation products and sweeteners are added in a process for producing a beer-taste beverage, for example, as in Patent Document 2. The method is known.

JP 2011-142901 A International Publication No. 2013/80354

  However, the beer-taste beverage has a problem that the remaining astringency caused by the contained amino acids and peptides can be felt. Therefore, an object of the present invention is to provide a beer-taste beverage with little after-astringency and a thick taste, and almost no alcohol, and a method for producing the same.

  The present inventors diligently searched for a new solution for solving the problem of feeling astringency left behind due to amino acids and peptides contained in beer-taste beverages. It has been found that by controlling the ratio of proline content to total amino acid content in a beverage within a predetermined range, it is possible to impart taste thickness while suppressing astringency derived from amino acids and peptides. The present invention is based on this finding.

That is, according to the present invention, the following inventions are provided.
(1) A beer-taste beverage having an alcohol concentration of less than 0.005% (v / v), wherein the ratio of proline content to the total amino acid content of the beverage is 30% by mass to 70% by mass, Beer taste drink.
(2) The beer taste drink as described in (1) whose total amino acid content in the said drink is 300 mg / L-1560 mg / L.
(3) The beer-taste beverage according to (1) or (2), wherein a grain protein degradation product is used as a raw material.
(4) A method for producing a beer-taste beverage having an alcohol concentration of less than 0.005% (v / v), wherein the ratio of proline content to the total amino acid content of the beverage is 30% by mass to 70% by mass. Adjusting the proline content to be%.
(5) The method as described in (4) including the process of adding a proline so that the ratio of the proline content to the total amino acid content of the said beverage may be 30% by mass to 70% by mass.
(6) Proline in a beer-taste beverage having an alcohol concentration of less than 0.005% (v / v) such that the ratio of proline content to the total amino acid content of the beverage is 30% by mass to 70% by mass. The method of suppressing the astringency of a beer taste drink by containing and / or providing the thickness of a taste to a beer taste drink.

  The beer-taste beverage of the present invention is advantageous in that it is a beer-taste beverage containing almost no alcohol, but has a beer-like taste and a beer-like taste. In particular, according to the present invention, it can be said that it is advantageous in that it can simultaneously meet the needs of consumers who have almost no alcohol and a rich beer flavor.

Detailed description of the invention

Definitions “Beer-taste beverage” in the present invention refers to a beverage having a beer-like flavor. “Beer-like flavor” means that when a beer is normally produced, that is, when the beer is produced on the basis of fermentation by yeast or the like, the beer has a taste and aroma peculiar to beer. . Unless otherwise specified, the beer-taste beverage of the present invention includes any beverage regardless of the presence or absence of a fermentation process using yeast.

  In the present invention, the “beer-taste beverage containing almost no alcohol” is a beer-taste beverage having a very low content of alcohol derived from yeast fermentation. Specifically, the alcohol concentration is less than 0.005% (v / v). It is a beer-taste beverage. From this, the drink manufactured without passing through a fermentation process, ie, a non-fermented beer taste drink, may be sufficient. Further, it may be a non-alcohol beer-taste beverage having an alcohol concentration of 0.00% (v / v). Here, the “fermentation step” refers to a step in which a microorganism such as yeast produces a metabolite such as alcohol by decomposing organic matter.

  In the present invention, “cereal protein hydrolyzate” is obtained by hydrolyzing, with an acid, an alkali, or an enzyme, a cereal component containing a large amount of protein obtained from a cereal such as soybean, pea, corn, wheat, barley, rice, and peanut. Say things. Therefore, many amino acids and peptides are contained in this grain protein degradation product. From the compatibility with the flavor of a beer-taste beverage, an enzyme-decomposed one is preferred. The enzyme used for hydrolysis may be added from the outside, or may be one that utilizes a hydrolase that is endogenous to the grain and induced during germination, such as hydrolase in malt. The “raw material containing a grain protein degradation product” in the present invention includes malt, soybean protein degradation product and the like.

Beer-taste beverage According to the present invention, in the production process of beer-taste beverage, by adjusting the ratio of proline content to the total amino acid content within a predetermined range, the taste thickness is imparted while suppressing astringency. Is possible.

  The beer-taste beverage of the present invention is a beer-taste beverage having an alcohol concentration of less than 0.005% (v / v), and the ratio of proline content to the total amino acid content of the beverage is 30% by mass to 70%. It is a beer-taste drink which is 30 mass%, Preferably it is 30 mass%-62 mass%, More preferably, it is 37 mass%-62 mass%.

  The “total amino acid content” in the present invention refers to 22 types (aspartic acid, threonine, serine, asparagine, glutamic acid, glutamine, glycine) that are colored by ninhydrin contained in the beverage and detected / quantified by a UV-VIS detector. , Alanine, valine, cystine, methionine, isoleucine, leucine, tyrosine, phenylalanine, γ-aminobutyric acid, tryptophan, ornithine, lysine, histidine, arginine, proline). In this case, the total amino acid content is measured by, for example, separating amino acids with a cation exchange resin (size: 4.6 mm ID × 60 mm resin: Hitachi custom ion exchange resin), and then adding a ninhydrin reaction solution to 130 ° C. The amino acid 22 component can be quantified with a UV-VIS detector. In addition, the content of proline alone can be measured by this method.

Manufacturing method of beer taste drink The beer taste drink of this invention can be manufactured by adjusting the ratio of the proline content which occupies for the total amino acid content in a drink to a predetermined range.

  In adjusting the ratio of proline content to the total amino acid content, proline may be added from the outside in the production process of beer-taste beverages, and in the beer-taste beverage intermediate products produced through the fermentation process Proline produced may be used. In the latter case, in order to adjust to a predetermined amount for exhibiting the effect of the present invention, proline can be supplemented by adding from the outside, or diluted using a known method. The proline used when adding from the outside here can be obtained from Kyowa Hakko Bio Co., Ltd., for example.

  The ratio of the proline content to the total amino acid content in the beer-taste beverage of the present invention is 30% to 70% by mass, preferably 30% to 62% by mass, and more preferably 37% to 62% by mass. %. Thus, the amount of proline added in the process of producing a beer-taste beverage and the amount of proline generated and used in the process of production are determined so that the finished beer-taste beverage contains proline in such a ratio. .

  The total amino acid content of the beer-taste beverage of the present invention is preferably 300 mg / L to 1560 mg / L, and more preferably adjusted to 426 mg / L to 1220 mg / L.

  If necessary, the pH of the beer-taste beverage may be adjusted. The pH of a beer-taste beverage can be adjusted using a pH adjuster. As the pH adjuster, known ones can be used, and those approved to be added to foods can be suitably used. As the pH adjuster, an alkalizing agent or a sour agent can be used. Examples of acidulants include lactic acid, citric acid, phosphoric acid, malic acid, succinic acid, acetic acid, ascorbic acid, tartaric acid, phytic acid, gluconic acid including glucono delta lactone, and carbonic acid. Among these, phosphoric acid, lactic acid, succinic acid, citric acid, gluconic acid, malic acid, and phytic acid are preferable. These acidulants can be used in the form of a salt such as potassium salt or sodium salt, or in the form of a buffer solution. Moreover, these pH adjusters may be used independently and may be used in combination of 2 or more.

  A general method for producing a beer-taste beverage without undergoing a fermentation process is well known in the art and is not particularly limited, but typically includes a wort preparation process and a malt drink filtration process. For example, these steps can be performed as follows.

  The wort preparation step can be performed according to a conventional method. For example, (a) a step of obtaining a wort by saccharifying and filtering a mixture of malt pulverized product and water, and (b) obtaining the wort After adding hops, it can be obtained by boiling, (c) cooling the boiled wort.

  In the step (a), the pulverized malt may be any barley, for example, Nijo barley, germinated by a conventional method, dried, and then pulverized to a predetermined particle size.

  An auxiliary material may be added to the mixture of the malt and water. Examples of the auxiliary material include rice, corn starch, corn grits, saccharides (for example, liquid sugar such as fructose glucose liquid sugar), dietary fiber, and the like. When the auxiliary material is a saccharide, the wort may be added after saccharification or filtration. Further, the total amount of water may be mixed with the malt pulverized product, or a part thereof may be mixed with the malt pulverized product, and the remainder may be added to the saccharified wort in whole or in part.

  Although the ratio of the malt pulverized product, the auxiliary material and the water constituting the wort can be determined as appropriate, the sugar content of the wort obtained after the step (c) is 3 to 20%, preferably 7 to 14%. Thus, you may determine the ratio of a malt ground material, an auxiliary material, and water. The ratio of the malt pulverized product, the auxiliary material and water is, for example, 0 to 100 parts by weight of the auxiliary material, 400 to 2000 parts by weight of water, preferably 0 to 30 parts by weight of the auxiliary material, with respect to 100 parts by weight of the pulverized malt. It can be 600 to 1300 parts by weight of water. When the auxiliary material is fructose glucose liquid sugar and dietary fiber, the ratio of the malt pulverized product, the auxiliary material and water is, for example, 10 to 40 parts by weight of the auxiliary material and 800 to 800 parts of water with respect to 100 parts by weight of the malt pulverized product. The amount can be 1500 parts by weight, preferably 20 to 30 parts by weight of auxiliary materials and 1000 to 1200 parts by weight of water. In this case, the weight ratio (solid content) of fructose-glucose liquid sugar and dietary fiber can be 1: 0.1-10.

  Saccharification and filtration of the above mixture can be carried out according to conventional methods.

  In step (b), after adding hops to the wort obtained in (a), the flavor and aroma of hops can be boiled by boiling. After boiling, soot such as protein produced by precipitation may be removed.

  In step (c), the boiled wort is cooled. This cooling is desirably performed at a temperature as low as possible so that the wort is not frozen, usually 1 to 5 ° C.

  You may add additives, such as a fragrance | flavor, a pigment | dye, and a foaming and foam improvement agent, to wort. These additives may be added before saccharification of wort or after saccharification or filtration of wort.

  The wort obtained as described above can be filtered to remove unnecessary proteins and adsorbents. Although filtration can be performed according to a conventional method, it can be preferably performed using a diatomaceous earth filter. In the filtration, degassed water may be added to the wort beverage and filtered after dilution to adjust the sugar content of the final product to 3 to 8%.

  After filtration, the processes performed in the production of normal beer or sparkling liquor, for example, adjustment of final concentration with degassed water, filling with carbon dioxide gas, filling into containers (eg barrels, bottles, cans) (packaging) Container labeling and the like can be performed as appropriate.

  A method for producing a beer-taste beverage using a raw material containing a proteolytic product other than malt without a fermentation process is well known in the art, and those skilled in the art appropriately select some of them. Then, all or a part of the above-mentioned “(a) step of obtaining a wort by saccharifying and filtering a mixture of malt and water” can be substituted.

  A general method for producing a beer-taste beverage that undergoes a fermentation process is also well known in the art and is not particularly limited, but typically includes a wort preparation process, a fermentation process by addition of yeast, and filtration of malt beverages. Process. In particular, in the production of a beer-taste beverage containing almost no alcohol, means for suppressing the production of alcohol by a known method in the fermentation process described above, or diluting or removing the alcohol by a known method at the stage of the filtration process described above. A means to do this is further added.

  According to the other aspect of this invention, the additive for providing the thickness of a taste is suppressed, suppressing the astringency derived from an amino acid and a peptide in the beer taste drink which comprises proline. This additive may be provided in a form that is readily soluble in water.

According to still another aspect of the present invention, a beer-taste beverage produced using a raw material containing the following cereal protein degradation product and having an alcohol concentration of less than 0.005% (v / v), a production method thereof, A method for improving taste is provided.
(1) A beer-taste beverage manufactured using a raw material containing a cereal protein degradation product and having an alcohol concentration of less than 0.005% (v / v), the proline content accounting for the total amino acid content of the beverage The beer taste drink whose ratio is 30 mass%-70 mass%.
(2) The beer taste drink as described in (1) whose total amino acid content in the said drink is 300 mg / L-1560 mg / L.
(3) The beer-taste beverage according to (1) or (2), wherein the raw material containing the protein degradation product of grain is malt.
(4) A method for producing a beer-taste beverage produced using a raw material containing a protein degradation product of grain and having an alcohol concentration of less than 0.005% (v / v), the total amino acid content of the beverage being The method including the process of adjusting proline content so that the ratio of the proline content to occupy may be 30 mass%-70 mass%.
(5) The method as described in (4) including the process of adding a proline so that the ratio of the proline content to the total amino acid content of the said beverage may be 30% by mass to 70% by mass.
(6) Proline content ratio of total amino acid content of beer-taste beverages produced using raw materials containing cereal protein degradation products and having an alcohol concentration of less than 0.005% (v / v) The method of suppressing the astringency derived from the grain protein decomposition product of a beer taste drink by containing proline so that it may become 30 mass%-70 mass%, and / or providing the thickness of a taste to a beer taste drink.

  The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

Example 1: Effect on Flavor by Proline Content / Total Amino Acid Content Ratio of Beer-Taste Beverage (1) Sample Preparation 30 g of commercially available soy protein (Fuji Protein Co.) was prepared in 1500 mL of warm water, A suitable amount of protease (horsezyme) was added and kept at 50 ° C. for 100 minutes. Thereafter, the temperature was raised to 78 ° C., followed by filtration using a filter paper to prepare a protein decomposition solution. Proline (manufactured by Kyowa Hakko Bio Co., Ltd.) was added to this proteolysis solution to various concentrations. At that time, the ratio of proline and proteolysis solution was adjusted so that the total amino acid content in all samples was about 500 mg / L Adjusted. The production scale was 1 L, about 1 g of hops were added, and the mixture was boiled at 100 ° C. for 60 minutes. The boiled liquid was filtered using filter paper and cooled to about 2 ° C. About the water | moisture content reduced during boiling, it added and adjusted later. Beer-flavored flavor, caramel color, and phosphoric acid were added to the resulting solution and stored for 24 hours. In this way, each sample from the test sections 1 to 9 was obtained.

(2) Sensory evaluation As evaluation items for sensory evaluation, two items were set, one that responded to drinking and the remaining astringency remained. The specific evaluation criteria for each evaluation item are shown below.
a. Drinking response: A moderately strong and full-bodied flavor. A: Feels like a beer-like body, B: Feels like a beer-like body, C: Feels less like a beer-like body, D: Not like a beer-like body feeling .
b. Less astringency left after: Beer-like crispness and unpleasant astringency, flavor with less miscellaneous taste. A: No unpleasant astringency, B: Unpleasant astringency, C: Unpleasant astringency, D: Unpleasant astringency.
The sensory evaluation was performed by 4 trained panels.

  In addition, based on the results of these two items, a comprehensive evaluation that there is little after-astringency and a thick feeling of taste, A: feel sufficiently strong, B: feel slightly strong, C: feel, D: feel It was derived in four stages.

(3) Results Table 1 shows the results of the sensory evaluation together with the ratio of proline content to the total amino acid content in each test section.

  As a result of sensory evaluation, the drinking response was an evaluation of “A” or “B” in all test sections. On the other hand, in the test sections 1 to 3 in which the proline content / total amino acid content ratio was 0 or very small, the remaining degree of astringency was large, and the overall evaluation was “D”. Next, when the proline content / total amino acid content ratio was increased in the test sections 4 to 7, a tendency that the remaining astringency was reduced was observed. In Test Zones 8 and 9, bitterness increased and the overall evaluation was “C” or “D”.

  Therefore, the test groups that were comprehensively evaluated as having little after-astringency and a sense of thickness were test group 4, test group 5, test group 6, test group 7, and test group 8, preferably test group 4, Test plot 5, test plot 6 and test plot 7 were preferred, and test plot 5, test plot 6 and test plot 7 were more preferred.

(4) Results of analysis of commercial products Table 2 shows the ratio of proline content / total amino acid content in products of non-alcohol beer-taste beverages sold in Japan. The ratio was found to be significantly lower than the preferred ratio range of the present invention.

Example 2: Influence on Flavor by Total Amino Acid Content of Proline-Added Beer-Taste Beverage (1) Preparation of Sample 1 kg of malt is pulverized to an appropriate particle size and placed in a charging tank, and 3 L of warm water is added thereto, and the temperature is 65 ° C. For 10 minutes, and then saccharification was performed at 77 ° C. for 30 minutes. After completion of saccharification, the temperature was raised to 85 ° C., and filtration was performed using filter paper to obtain a filtrate. Hot water was added to the filtrate to adjust the extract content to 12.0% by weight. The production scale was 1 L, and boiling was performed at 100 ° C. for 60 minutes. The boiled liquid was filtered using filter paper and cooled to about 2 ° C. The wort was adjusted appropriately by adding water so that the extract content was 4.0%. The wort amino acids were analyzed, and based on the analysis results, proline was added so that the ratio of proline content / total amino acid content was about 50%. The wort after the addition of proline was diluted so that the total amino acid content had various concentrations, and then added with appropriate amounts of beer-flavored fragrance (Takasago Fragrance Co., Ltd.), caramel color, and isomerized hop extract, and stored for 24 hours. The pH of this solution was adjusted with phosphoric acid so that the pH was 4.0. In this way, each sample to the test sections 10-17 was obtained.

(2) Sensory evaluation Using the same technique as Example 1, it was carried out by 4 trained panels.

(3) Results Table 3 shows the results of the sensory evaluation together with the total amino acid content in each test section.

  In the test sections 10 and 11 having a low total amino acid content, the drinking response was poor, and the overall evaluation was “D”. In Test Zones 12-16, the astringency was suppressed while there was a body, and it was favorable. In Test Zone 17, bitterness was felt prominently and the overall evaluation was “D”. Therefore, the test groups that were comprehensively evaluated as having little after-astringency and having a thick sense of taste were the test group 12, the test group 13, the test group 14, the test group 15, and the test group 16, preferably the test group 13, Test area 14 and test area 15.

Claims (6)

  A beer-taste beverage having an alcohol concentration of less than 0.005% (v / v), wherein the ratio of proline content to the total amino acid content of the beverage is 30% by mass to 70% by mass .   The beer taste drink of Claim 1 whose total amino acid content in the said drink is 300 mg / L-1560 mg / L.   The beer-taste drink of Claim 1 or 2 which uses a grain protein degradation product as a raw material.   A method for producing a beer-taste beverage having an alcohol concentration of less than 0.005% (v / v), wherein the ratio of the proline content to the total amino acid content of the beverage is 30% by mass to 70% by mass. Adjusting the proline content as described above.   The method of Claim 4 including the process of adding a proline so that the ratio of the proline content which occupies for the total amino acid content of the said drink may be 30 mass%-70 mass%.   A beer-taste beverage having an alcohol concentration of less than 0.005% (v / v) contains proline so that the ratio of the proline content to the total amino acid content of the beverage is 30% by mass to 70% by mass. The method of suppressing the astringency of a beer taste drink by the thing, and / or providing the thickness of a taste to a beer taste drink.