JP2016178906A - Beer-flavored carbonated beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beer-flavored carbonated beverage having improved foam sustainability and foam quality.SOLUTION: The present invention provides a beer-flavored carbonated beverage that contains 0.01-1 wt.% of water-soluble pea polysaccharides with an average molecular weight of 1,000,000 or less measured by gel filtration HPLC, the beer-flavored carbonated beverage having improved foamability and foam retaining ability, and also improved foam fineness and foam quality.SELECTED DRAWING: None

Description

  The present invention relates to a beer-flavored carbonated beverage.

Beer foam not only tastes good, but also helps to prevent carbon dioxide from escaping, prevents beer from touching the air and degrades its flavor, and helps create aroma by foaming. There is. Therefore, improving foam retention and fine foam texture are important factors in producing high-quality beer.
This is the same not only for beer but also for beer-flavored carbonated drinks such as non-alcohol beer, for which demand has been increasing in recent years.
However, beer-flavored carbonated beverages with a reduced amount of malt have a problem that foam retention and foam fineness are inferior to beer. This is thought to be because there are few proteins and carbohydrates derived from malt involved in beer foam.
In Patent Document 1, a saponin or saponin-containing preparation and an oligosaccharide, or an oligosaccharide and a polysaccharide and a polysaccharide are prepared together, and a carbon dioxide gas is contained in the beverage. A method for producing an improved sparkling beverage is disclosed.
Moreover, in patent document 2, the technique regarding the foaming agent for drinks using water-soluble soybean polysaccharide is disclosed.

JP-A-61-92554 JP 2007-181427 A

In the technique of Patent Document 1, an undesirable bitterness due to the saponin component is a problem. Further, the technique of Patent Document 2 is not necessarily sufficient for foaming, foam retention, and foam quality, and there is room for further improvement.
An object of the present invention is to provide a beer-flavored carbonated beverage with improved foam retention and foam quality.

  The inventors of the present invention have conducted intensive research in view of the above problems. As a result, a beer-flavored carbonated beverage containing a water-soluble pea polysaccharide has been found to have good foaming and foam retention, fine texture of foam and good foam quality, and the present invention has been completed. It was.

That is, the present invention
(1) a beer-flavored carbonated beverage containing a water-soluble pea polysaccharide,
(2) A beer-flavored carbonated beverage according to (1), comprising a water-soluble pea polysaccharide having an average absolute molecular weight of 1 million or less as measured by gel filtration HPLC,
(3) The beer-flavored carbonated beverage according to (1) or (2), wherein the addition amount of the water-soluble pea polysaccharide is 0.01% by weight or more and 1% by weight or less,
(4) The beer-flavored carbonated beverage according to any one of (1) to (3), comprising hops or hop extracts,
It is.

  In addition, the beer-flavored carbonated beverage containing the water-soluble pea polysaccharide of the present invention can form fine beer-like foam with a fine appearance when poured into a glass or the like, and the retention of the formed foam is also very good. It is.

  Hereinafter, the present invention will be described in detail.

(Beer flavored carbonated drink)
The beer-flavored carbonated beverage of the present invention contains a water-soluble pea polysaccharide.
As beer-flavored carbonated drinks, Happoshu, 3rd beer (In order to treat it as not belonging to beer or Happoshu under the Japan Sake Tax Law, the raw material was other than malt, or another alcoholic drink was mixed with Happoshu Stuff), 4th beer (in order to treat it as not belonging to beer or sparkling liquor under the Japan Sake Tax Act, add distilled liquor (liqueur) made from wheat while increasing malt use to nearly 50%) And non-alcoholic beer of fermentation type or non-fermentation type.

(Water-soluble pea polysaccharide)
The water-soluble pea polysaccharide which can be used in this invention can use the water-soluble pea polysaccharide obtained by a conventionally well-known various method. Industrially, it can be obtained by extraction with water or hot water using as raw materials a fiber fraction from which the protein fraction and starch fraction contained in pea seeds have been removed. As an example of the production method, 5 to 20 times the amount of water is added to the raw material, and then acid or alkali is added to adjust the pH in the range of pH 3 to pH 12, preferably in the range of pH 4 to pH 10. Subsequently, the water-soluble pea polysaccharide is extracted at a temperature of 60 to 150 ° C., preferably 80 to 130 ° C. The extraction time is approximately 0.5 to 3 hours, but can be arbitrarily adjusted depending on the state of the raw material and the temperature. The extracted water-soluble pea polysaccharide can be used as an aqueous solution as it is after subjecting the insoluble fiber to separation by a centrifuge or the like, and optionally subjecting it to purification treatment or sterilization treatment such as destarched starch, deproteinized low molecular weight, etc. It may be used after drying.

The water-soluble pea polysaccharide used in the present invention contains a polymer component having a molecular weight of 10,000 or more as a constituent component, and has a fraction recognized as having a molecular weight of 10,000 or more, which is analyzed by gel filtration under the following conditions. It is defined as a polymer component. The average absolute molecular weight (MM) is preferably 1 million or less, more preferably 100,000 to 1 million, and further preferably 200,000 to 800,000.
Gel filtration was performed using HPLC (TSK-gel G-5000PWXL: Tosoh φ7.8mm × 300mm), and the average absolute molecular weight (MM) was determined by multi-angle laser light scattering (MALLS) calibrated with toluene after passing through the column. Ask. Analysis conditions are as follows: eluent: 50 mM aqueous sodium acetate solution (pH 5.0), flow rate: 1.0 mL / min, RI detector and MALLS detector.

  The content of the water-soluble pea polysaccharide in the beer-flavored carbonated beverage of the present invention is preferably 0.01% by weight or more and 1% by weight or less, and preferably 0.05% by weight or more and 0.5% by weight or less. Further preferred. When the content of the water-soluble pea polysaccharide is within the above range, the foam of the beer-flavored carbonated beverage has a fine texture and good foam.

(Other ingredients)
In the beer-flavored carbonated beverage of the present invention, various glycosides such as sugars, sugar alcohols, and saponins, fragrances, dietary fibers, polysaccharides, acids, and yeast 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. Malt flavor is preferred as a fragrance that imparts and reinforces beer flavor. 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.
Moreover, a hop, a hop extract, and a bittering agent can be used together. A 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. In addition, as the bittering agent, a conventionally known bittering agent selected from hop-derived bitter substances, caffeine, gentian extract, peptides, theobromine, naringin, nigaki extract, sagebrush extract, kina extract and the like is used. can do.

(Method for producing beer-flavored carbonated beverages)
The production of the beer-flavored carbonated beverage of the present invention will be described with reference to non-fermented non-alcohol beer.
In this invention, the process performed by manufacture of a normal non-fermentation type non-alcohol beer is employ | adopted. For example, after boiling a primary raw material liquid containing water-soluble pea polysaccharides, malt, etc. as raw materials, add hop extract and fragrance and heat again, and if necessary, add fermented alcohol and then carbonate by carbonation process. It is prepared by adding. 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 an ordinary soft drink manufacturing process, it is possible to easily prepare a beer-flavored carbonated beverage having a good flavor without having a fermentation facility. If the precipitate is removed before the carbonation step or the carbonated water addition step, it is more desirable because it can remove the causative substances of the orientation and miscellaneous taste. In addition, sterilization operation can also be performed if necessary before the carbonation step and the carbonated water addition step.

  The pH of the beer-flavored carbonated beverage of the present invention is not particularly limited, but is generally pH 3-5. Preferably it is pH 3-4. If the pH is too low, the acidity may become strong and affect the flavor. Also. If the pH is too high, the bactericidal effect is lowered and the storage stability may be lowered.

  Hereinafter, the present invention will be described in detail with reference to examples. In addition, this invention is not limited to the Example shown below at all. In the examples, “part” and “%” mean weight basis unless otherwise specified.

Production Example 1 Production of Water-Soluble Pea Polysaccharide After peeling 50 kg of pea seeds, 5 times the amount of water was added and immersed for 24 hours. The seeds were crushed with a homomixer (5,000 rpm, 30 minutes) to extract protein and starch. Using a centrifugal filter, components such as protein and starch dispersed in water at 1,500 × g for 20 minutes were removed, and the fiber was recovered. Furthermore, 5 times the amount of water was added to the fiber, and the mixture was stirred with a homomixer (3,000 rpm, 30 minutes), and the fiber was recovered by centrifugal filtration (1,500 × g, 20 minutes). This operation was repeated twice and freeze-dried to obtain 10 kg of pea fiber. 80 parts of pea fiber was dispersed in 920 parts of water, adjusted to pH 5 with hydrochloric acid, and then heated at 120 ° C. for 90 minutes to extract water-soluble pea polysaccharide. Add 0.2 parts of amylase ("Fungamyl" Novozyme) equivalent to 100 parts of pea fiber to the extract, decompose starch, and remove insoluble fiber by centrifugation (5,000 rpm, 30 minutes). The supernatant was collected. Ethanol is added to the supernatant to 60% by weight to precipitate water-soluble pea polysaccharides, purified with 90% water-containing ethanol, and the resulting precipitate is air-dried to obtain water-soluble pea polysaccharides A. It was.

Example 1
A 100 ml Nessler type color difference tube was charged with 49 ml of carbonated water, 1 ml of a 10% aqueous solution of water-soluble pea polysaccharide A was added, and gently mixed without foaming to obtain a carbonated beverage having a final concentration of 0.2%.

(Comparative Examples 1-4)
Instead of the “water-soluble pea polysaccharide” in the examples, a water-soluble soybean polysaccharide (trade names “Soya Five-S-ZR100”, “Soya Five-S-DN”: manufactured by Fuji Oil Co., Ltd.), soybean saponin (product) The final concentration was obtained in the same manner as in Example 1 except that the name “Soi Health SA”: manufactured by Fuji Oil Co., Ltd. and Kiraya Saponin (trade name “Kirayanin S-100”: manufactured by Maruzen Pharmaceutical Co., Ltd.) were used. 0.2% carbonated drink was obtained.

[Evaluation]
Using an ultrasonic foaming device (Sonic Hour Takara Tomy Arts), ultrasonic waves are applied 5 times from the bottom of the color difference tube containing each beverage, foamed, and evaluated for foamability, foam retention, and foam quality. did.
(Foaming)
Measure the thickness of the foam layer immediately after foaming and use `` 5 '' if the thickness is 40 mm or more, `` 4 '' if it is 25 mm or more and less than 40 mm, or `` 3 '' if it is 10 mm or more and less than 25 mm. "2" if it is 5 mm or more and less than 10 mm, and "1" if it is less than 5 mm. If the evaluation was “3” or higher, it was judged as acceptable.
(Foam retention)
Measure the thickness of the foam layer 2 minutes after foaming, and if the thickness is 15 mm or more as a standard for foam stability, it is `` 5 '', if it is 10 mm or more and less than 15 mm, `` 4 '', if it is 5 mm or more and less than 10 mm “3”, “2” if 2 mm or more and less than 5 mm, “1” if less than 2 mm. A rating of “3” or higher was accepted.
(Foam quality)
The state (fineness) of the foam immediately after foaming was observed and scored based on the following criteria.
3: Finer than Soya Five-S-ZR100
2: Same as Soya Five-S-ZR100
1: Coarse than Soya Five-S-ZR100

If the evaluation was “3”, the test was accepted.

  The results of evaluating the carbonated beverages of Example 1 and Comparative Examples 1 to 4 are shown in Table 1.

(Table 1)

  As shown in Table 1, carbonated beverages using “water-soluble pea polysaccharides” were all superior in foaming properties, foam retention and foam quality compared to carbonated beverages not using these. It was.

(Examples 2-5, Comparative Examples 5-6)
A carbonated beverage was obtained in the same manner as in Example 1 except that the amount of “water-soluble pea polysaccharide” added in Example 1 was changed as shown in Table 2. In addition, the foaming property, the foam retention property, and the foam quality were evaluated in the same manner as in Example 1, and the results of the evaluation of flavor were shown in Table 3.
In addition, about flavor, it evaluated based on the following references | standards and set 2 or more as the pass.

(Flavor)
3: Very good
2: good
1: bad

(Table 2)

(Table 3)

  As shown in Table 3, in the beer-flavored carbonated beverage containing 0.01% by weight to 1% by weight of water-soluble pea polysaccharide, foamability, foam retention, foam quality and flavor were particularly good. .

(Example 6, Comparative Example 7) Evaluation of non-fermented non-alcohol beer Non-fermented non-alcohol beer was prepared and evaluated as a beer-flavored carbonated beverage as follows.
The compounds listed in Table 4 were mixed (primary mixing), boiled for 15 minutes, then secondarily mixed according to the composition listed in Table 5, and filtered through a filter paper for clarification. Then, carbonated water was added for carbonation according to Table 6. In addition, the hop extract used what mix | blended hop pellet with water so that it might become 1 weight%, boiled for 1 hour, extracted the bitterness component, and removed the insoluble fraction by filter paper filtration. The amount of malt extract used was 3.3% by weight of the final beverage in terms of dry matter.

(Table 4) Primary formulation

(Table 5) Secondary formulation

(Table 6) Tertiary formulation

[Evaluation]
About the obtained beer-flavored carbonated drinks of Example 6 and Comparative Example 7, the foamability, foam retention, and foam quality (fineness of foam) when poured into a glass may be better or worse than commercially available beers. Each was evaluated based on the following criteria. For the evaluation, the average value of 6 in-house panelists was adopted. When the average value of foaming property, foam retention property, and foam quality exceeded 3, it was determined to be acceptable.
(Foaming / foam retention / foam quality)
5: Better than beer 4: Beer level 3: Close to beer but slightly inferior 2: Inferior to beer 1: Remarkably inferior to beer

(Table 7)

  As shown in Table 7, in Example 6 to which water-soluble pea polysaccharide was added, foaming property, foam retention and foam quality all approached the level of beer compared to Comparative Example 7 in which water-soluble pea polysaccharide was not added.

Claims (4)

  A beer-flavored carbonated beverage containing a water-soluble pea polysaccharide.   The beer-flavored carbonated beverage according to claim 1, comprising a water-soluble pea polysaccharide having an average absolute molecular weight of 1 million or less as measured by gel filtration HPLC.   The beer-flavored carbonated beverage according to claim 1 or 2, wherein the addition amount of the water-soluble pea polysaccharide is 0.01 wt% or more and 1 wt% or less.   The beer flavor carbonated drink of any one of Claims 1-3 containing a hop or a hop extract.