JP2017112912A - Unfermented beer-taste alcoholic beverage with reduced heterogeneous alcoholic feeling - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an unfermented beer-taste alcoholic beverage in which a heterogeneous alcoholic feeling is reduced.SOLUTION: Provided are: an unfermented beer-taste alcoholic beverage comprising a bitterness ingredient other than a hop-derived ingredient and a foam-forming/foam-sustaining ingredient as a raw material, and in which the foam-forming/foam-sustaining ingredient is 1 kind or 2 or more kinds selected from soybean polysaccharide, modified starch, propylene glycol ester, soybean peptide, soybean saponin, pectin, wheat peptide and quillaja saponin; and a beer-taste alcoholic beverage in which said bitterness ingredient preferably is 1 kind or 2 or more kinds selected from quasier, quinine, kina skin extract, red tea polyphenol, naringin, dandelion, swertia herb, guarana, yuzu polyphenol and chlorogenic acid.SELECTED DRAWING: None

Description

  The present invention relates to an unfermented beer-taste alcoholic beverage having a reduced feeling of foreign alcohol and a method for producing the same.

  In the field of beer-taste alcoholic beverages, various techniques have been developed so that the taste and aroma peculiar to beer can be felt even when the amount of malt used is low or when no malt is used. Since the preparation of raw materials and fermentation of the feed liquid are the production methods used in beer production, the preparation of raw materials (saccharification, enzymatic degradation, boiling, etc.) and fermentation of the feed liquid are unique to beer when producing beer-taste beverages. It has been considered to be important for the taste and fragrance of the food (for example, see Patent Document 1). For this reason, commercially available beer-taste beverages (especially new genre beverages) are currently produced by either or both of charging raw materials containing hops and fermentation of the charged solution.

JP2013-135662A

  If a beer-taste beverage can be produced only by blending without preparation of raw materials, a significant manufacturing process can be omitted. However, as shown in the examples below, in a beer-taste alcoholic beverage prepared without using a feed solution or a fermented liquid, the added alcohol raw material (for example, distilled alcohol such as raw alcohol) is not compatible with the beverage dough, and the alcohol is conspicuous. It turned out to be a fragrant flavor.

  When the present inventors use a hop-derived component as a bitter component in the preparation method, there is a tendency that a different alcohol feeling is strongly felt depending on the concentration, but when a bitter component other than the hop-derived component is used. The extraordinary alcohol feeling is less perceived and the overall balance becomes a beverage, and the use of foaming and foaming ingredients as raw materials makes the extraneous alcohol feeling less perceived and the overall balance is achieved. It becomes a beverage, and if the foaming / foaming ingredient is used as a raw material under a bitter ingredient other than the hop-derived ingredient, depending on the material, it becomes almost the same alcohol feeling as when no bitter ingredient is added, Or rather, the sensation of extraneous alcohol is reduced, and the beer-taste alcoholic beverage is perfectly satisfactory. It was found to be a of balanced beverage. The present invention is based on these findings.

  That is, an object of the present invention is to provide an unfermented beer-taste alcoholic beverage having a reduced feeling of foreign alcohol and a method for producing the same.

According to the present invention, the following inventions are provided.
(1) An unfermented beer-taste alcoholic beverage comprising a bitterness component other than a hop-derived component and a foaming / foaming component as a raw material, wherein the foaming / foaming component is soybean polysaccharide, modified starch, A beer-taste alcoholic beverage that is one or more selected from the group consisting of propylene glycol ester, soy peptide, soy saponin, pectin, wheat peptide and quillaja saponin.
(2) The above, wherein the bitter component is one or two selected from the group consisting of washer, quinine, kina peel extract, kocha polyphenol, naringin, dandelion, assembly, guarana, yuzu polyphenol and chlorogenic acid ( The beer-taste alcoholic drink as described in 1).
(3) The beer according to (1) or (2) above, wherein the foaming / foaming component is soybean polysaccharide and the content of soybean polysaccharide in the beverage is 0.005 to 0.2 g / 100 mL. Taste alcoholic beverage.
(4) The beer-taste alcohol according to the above (1) or (2), wherein the foaming / foaming component is a modified starch, and the content of the modified starch in the beverage is 0.005 to 0.2 g / 100 mL. Beverages.
(5) The foaming / foaming component is propylene glycol ester, and the content of propylene glycol ester in the beverage is 0.005 to 0.2 g / 100 mL, as described in (1) or (2) above Fermented beer-taste alcoholic beverage.
(6) The beer-taste alcohol according to (1) or (2) above, wherein the foaming / foaming component is a soy peptide, and the content of the soy peptide in the beverage is 0.005 to 0.2 g / 100 mL. Beverages.
(7) The beer-taste alcohol according to (1) or (2) above, wherein the foaming / foaming component is soybean saponin, and the content of soybean saponin in the beverage is 0.005 to 0.1 g / 100 mL Beverages.
(8) The beer-taste alcoholic beverage according to (1) or (2) above, wherein the foaming / foaming component is a pectin and the content of pectin in the beverage is 0.005 to 0.15 g / 100 mL .
(9) The beer-taste alcohol according to the above (1) or (2), wherein the foaming / foaming component is a wheat peptide, and the content of the wheat peptide in the beverage is 0.005 to 0.15 g / 100 mL Beverages.
(10) The foaming / foaming component is Kirayasaponin, and the content of Kirayasaponin in the beverage is 0.005 to 0.1 g / 100 mL as the saponin content, as described in (1) or (2) above Beer taste alcoholic beverage.
(11) The beer-taste alcoholic beverage according to any one of the above (1) to (10), which does not include a raw material charging solution.
(12) The beer-taste alcoholic beverage according to any one of (1) to (11) above, wherein the raw material is a non-cereal raw material or a non-wheat raw material.
(13) The beer-taste alcoholic beverage according to any one of (1) to (12), wherein the alcohol content is 1 v / v% to 9 v / v%.
(14) The beer-taste alcoholic beverage according to any one of (1) to (13) above, wherein the 3-methyl-2-butene-1-thiol concentration in the beverage is less than 50 ng / L.
(15) A method for producing an unfermented beer-taste alcoholic beverage, comprising preparing bitterness components other than hop-derived components, foaming / foaming components, other beverage additives, alcohol and liquid ingredients And the foaming / foaming component is one or more selected from the group consisting of soybean polysaccharide, modified starch, propylene glycol ester, soybean peptide, soybean saponin, pectin, wheat peptide and quillaja saponin Method.
(16) A method for reducing the feeling of foreign alcohol in an unfermented beer-taste alcoholic beverage that does not contain raw material charging liquid, comprising adding a foaming / foaming component, and foaming / foaming The reduction method, wherein the component is one or more selected from the group consisting of soybean polysaccharide, modified starch, propylene glycol ester, soybean peptide, soybean saponin, pectin, wheat peptide, and Quillaja saponin.

  According to the present invention, it is possible to manufacture a beer-taste alcoholic beverage with a balanced overall balance as a beverage, without preparing raw materials and reducing the feeling of foreign alcohol only by blending the raw materials. In the present invention, since the preparation of raw materials is unnecessary, the manufacturing process and manufacturing equipment can be simplified. Therefore, according to the present invention, it is possible to reduce the manufacturing cost and the manufacturing period, and it is possible to shorten the product development period and to produce a variety of products in small quantities. Although consumer preferences and needs are changing rapidly, the present invention is advantageous in that it enables product development and production and sales that closely respond to consumer preferences and needs.

Detailed description of the invention

Beverage In the present specification, “unfermented beer-taste alcoholic beverage” refers to an alcoholic beverage having a beer-like flavor produced without undergoing a fermentation process with yeast. “Beer-like flavor” means a beer-specific taste and aroma obtained when ordinary beer is produced.

  The beverage of the present invention is a beverage composed of a raw material preparation or mixture. Examples of the raw material of the beverage of the present invention include foaming / foaming components and bitter components, other beverage additives, alcohol and liquid raw materials. The raw materials other than the liquid raw material and alcohol are preferably water-soluble for the convenience of preparation or mixing.

  In general beer production, a feed liquid (wort) obtained by subjecting malt to a preparation process is used as a pre-fermentation liquid for use in the fermentation process. Also in the manufacture of beer-taste alcoholic beverages, in order to achieve a beer-like taste and aroma, generally, a feed liquid obtained by subjecting raw materials including grain raw materials to a process corresponding to the charging process is used. However, according to the present invention, it is possible to realize a beer-like taste and aroma in a beer-taste alcoholic beverage by blending raw materials without using such a charging solution. That is, the beverage of the present invention is a beverage composed of a non-boiled preparation or a non-boiled mixture of raw materials.

  The bitter component used in the present invention is a bitter component other than the hop-derived component, from the group consisting of quasher, quinine, kina peel extract, kocha polyphenol, naringin, dandelion, assembly, guarana, yuzu polyphenol and chlorogenic acid. One or two selected can be used. A preferred bitter component used in the present invention is either a washer or quinine or a combination thereof. Examples of the “hop-derived component” include a hop-derived bitter component, that is, a hop extract that is a processed product of hops and an isoα acid that is a main component thereof. Further, the washer is used in the sense of containing a washer extract (washer extract).

  The bitter component used in the present invention may be a commercially available product or may be prepared according to a known method, but other raw materials containing the bitter component (for example, an extract extracted from the bitter component) A fragrance containing a bitter component can also be used.

  The content of the bitter component in the beverage of the present invention is not particularly limited as long as the aftertaste bitterness is felt as a beer-taste beverage, but, for example, when using a washer and quinine as the bitter component. Can be adjusted to 0.25 to 1.5 ppm (preferably 0.5 to 1.5 ppm), respectively, and when both are used in combination, the total amount is 0.25 to 1.5 ppm (preferably 0.00. 5 to 1.5 ppm). In addition, when quince peel extract, kocha polyphenol, naringin, dandelion, assembly, guarana, zupolyphenol and chlorogenic acid are used as bitter ingredients, the content of these ingredients in the beverage of the present invention is bitter taste aftertaste. Although it is not particularly limited as long as it is felt, for example, in the case of Cascia extract, it is 0.2 to 15 ppm, and in the case of Kina skin extract, it is 0.3 to 15 ppm. In case of naringin 0.3-15 ppm, in case of Dandelion 0.3-15 ppm, in case of assembly 0.3-15 ppm, in case of guarana 0.5 to 20 ppm, in the case of yuzupolyphenol 0.5 to 20 ppm, in the case of chlorogenic acid 0.5 to 20 pp It can be adjusted respectively.

  The foaming / foaming component used in the present invention is one or two selected from the group consisting of soybean polysaccharide, modified starch, propylene glycol ester, soybean peptide, soybean saponin, pectin, wheat peptide and quillaja saponin. That's it. These foaming / foaming ingredients may be either commercially available or prepared according to known methods, but other raw materials containing foaming / foaming ingredients (for example, Kirayasaponin) (Fragrance containing) can also be used. In addition, modified starch means the starch which processed physically, enzymatically, or chemically, Preferably it is the modified starch by chemical processing.

  In the beverage of the present invention, the content of soybean polysaccharide in the beverage can be 0.005 to 0.2 g / 100 mL.

  In the beverage of the present invention, the content of the modified starch in the beverage can be 0.005 to 0.2 g / 100 mL.

  In the beverage of the present invention, the content of propylene glycol ester in the beverage can be 0.005 to 0.2 g / 100 mL.

  In the beverage of the present invention, the content of soybean peptide in the beverage can be 0.005 to 0.2 g / 100 mL.

  In the beverage of the present invention, the content of soybean saponin in the beverage can be 0.005 to 0.1 g / 100 mL.

  In the beverage of the present invention, the content of pectin in the beverage can be 0.005 to 0.15 g / 100 mL.

  In the beverage of the present invention, the content of wheat peptide in the beverage can be 0.005 to 0.15 g / 100 mL.

  In the beverage of the present invention, the content of Quillaja saponin in the beverage can be 0.0005 to 0.01 g / 100 mL as the saponin content.

According to a preferred embodiment of the beverage of the present invention,
The bitter component is a washer (content in beverage: 0.25 to 1.5 ppm, preferably 0.5 to 1.5 ppm ppm),
Foaming / foaming component / soybean polysaccharide (content in beverage: 0.005-0.2 g / 100 mL),
-Modified starch (content in beverage: 0.005-0.2 g / 100 mL),
Propylene glycol ester (content in beverage: 0.005 to 0.2 g / 100 mL),
・ Soy peptide (content in beverage: 0.005-0.2 g / 100 mL),
・ Soybean saponin (content in beverage: 0.005-0.1 g / 100 mL),
-Pectins (content in beverage: 0.005-0.15 g / 100 mL),
・ Wheat peptide (content in beverage: 0.005-0.15 g / 100 mL), and Kirayasaponin (content in beverage: 0.0005-0.01 g / 100 mL as saponin content)
An unfermented beer-taste alcoholic beverage that is one or two selected from the group consisting of:

According to a preferred embodiment of the beverage of the present invention,
The bitter component is quinine (content in beverage: 0.25 to 1.5 ppm, preferably 0.5 to 1.5 ppm),
Foaming / foaming component / soybean polysaccharide (content in beverage: 0.005-0.2 g / 100 mL),
-Modified starch (content in beverage: 0.005-0.2 g / 100 mL),
Propylene glycol ester (content in beverage: 0.005 to 0.2 g / 100 mL),
・ Soy peptide (content in beverage: 0.005-0.2 g / 100 mL),
・ Soybean saponin (content in beverage: 0.005-0.1 g / 100 mL),
-Pectins (content in beverage: 0.005-0.15 g / 100 mL),
・ Wheat peptide (content in beverage: 0.005-0.15 g / 100 mL), and Kirayasaponin (content in beverage: 0.0005-0.01 g / 100 mL as saponin content)
An unfermented beer-taste alcoholic beverage that is one or two selected from the group consisting of:

  According to another aspect of the present invention, the beverage of the present invention does not contain a raw material feed liquid, and in a typical embodiment does not contain a grain raw material or a hop feed liquid. Therefore, according to the present invention, an unfermented beer-taste alcoholic beverage that does not contain a raw material feed liquid (typically, a cereal raw material and / or a hop feed liquid), and has a bitterness other than hop-derived ingredients as a raw material. And the foaming / foaming component is selected from the group consisting of soybean polysaccharide, modified starch, propylene glycol ester, soybean peptide, soybean saponin, pectin, wheat peptide and Quillaja saponin. 1 type or 2 types or more of unfermented beer taste alcoholic beverages are provided. Here, examples of the “cereal raw material” include malt, barley, wheat, rice, corn, soy protein, soy peptide, pea protein and the like.

  In the present invention, the “raw material charging solution” refers to a processed product in which the raw material is subjected to a part or all of the steps corresponding to the charging step performed in general beer production. Here, the “preparation step” is a step of preparing a pre-fermentation solution in beer production, and generally a step of obtaining wort by saccharifying and filtering a mixture of malt pulverized product and water. After adding hops to the wort, a step of boiling, a step of cooling the boiled wort, and the like are included. Therefore, the “process corresponding to the preparation process” performed in the production of beer-taste alcoholic beverages is, for example, a process for obtaining a sugar solution by saccharifying or enzymatically treating a mixture of raw materials including at least a grain raw material and filtering the mixture. It can be said that it includes a step of boiling after adding hops to the sugar solution, a step of cooling the boiled sugar solution, and the like. Therefore, in the present invention, the “raw material charging solution” is obtained by saccharifying and / or enzymatically treating a mixture of raw materials and boiling the filtered product in the presence or absence of hops, or a mixture of raw materials. Is used to include those obtained by boiling in the presence or absence of hops. Note that the Maillard reaction product and its preparation, which can be obtained by mixing and heating a proteolytic product such as amino acid and sugar, are not included in the raw material feed solution referred to in the present invention.

  Where the beverage of the present invention does not contain a raw material feed solution, such a beverage is substantially free of ingredients produced by the feed (especially boiling). Examples of the component generated by charging the raw materials include 3-methyl-2-butene-1-thiol. Therefore, the beverage of the present invention can be a beverage substantially free of 3-methyl-2-butene-1-thiol, but 3-methyl-2-butene-1-thiol is a trace amount in raw materials such as fragrances. The 3-methyl-2-butene-1-thiol concentration in the beverage according to the present invention is, for example, less than 50 ng / L, preferably less than 35 ng / L, more preferably less than 4 ng / L. can do.

  Examples of the alcohol constituting the beverage of the present invention include alcohols for raw materials such as ethanol; alcohol for brewing; whiskey, bourbon, brandy, spirits (vodka, gin, rum, etc.), liqueurs, wine, fruit wine , Alcoholic beverages such as sake, Chinese sake, shochu, happoshu, and strawberry high. As described later, alcohol may be added to the beverage of the present invention by using an alcoholic beverage as a liquid raw material.

  Examples of the liquid material constituting the beverage of the present invention include water (for example, drinking water such as mineral water) and carbonated water. Here, “carbonated water” means water in which carbon dioxide is injected into water suitable for drinking, that is, drinking water containing carbon dioxide gas. When non-carbonated water such as water is used as the liquid raw material, carbon dioxide may be applied by a carbon dioxide addition step as will be described later. Even when carbonated water is used as the liquid raw material, a carbon dioxide gas can be applied by the carbon dioxide gas addition step to make a beverage with a stronger carbonic feeling.

  When measured at 20 ° C., the carbon dioxide pressure in the carbonated beverage is, for example, 0.18 to 0.30 MPa, preferably 0.20 to 0.27 MPa. The carbon dioxide gas pressure can be measured by, for example, a gas pressure analysis method for beer based on a method prescribed by the National Tax Agency (for example, the National Tax Agency web page: http://www.nta.go.jp/shiraberu/zeiho-kaishaku/tsutatsu see /kobetsu/sonota/070622/01.htm). Specifically, for a specimen in a container that can use a perforation pressure gauge, hold the specimen in a 20 ° C water bath for 30 minutes while occasionally shaking it, then attach a perforation pressure gauge, pierce the needle and shake the light to read the pressure. Can be measured. Moreover, it can also measure using a commercially available mechanical carbon dioxide pressure measuring device. For example, a gas volume measuring device (GVA-500, manufactured by Kyoto Electronics Industry Co., Ltd.) may be used.

  The beverage of the present invention can contain other beverage additives than the bitterness component and the foaming / foaming component as raw materials. As other beverage additives, a beverage additive acceptable as a food can be used, and preferably a component used as a blending component of a beer-taste alcoholic beverage can be used. Specific examples of other beverage additives include pigments (eg, caramel pigments, Maillard reactants and preparations thereof), dietary fibers (eg, indigestible dextrin, polydextrose, guar gum degradation products), acidulants (eg, , Phosphoric acid, organic acids such as lactic acid, citric acid, malic acid, and succinic acid), sweeteners (for example, high-intensity sweeteners such as acesulfame potassium, liquid sugar), flavors (for example, ester flavors, malt flavors) , Seasonings (for example, amino acids such as alanine), rice extract (for example, fermented rice bran extract), and water conditioner.

  On the other hand, the beverage of the present invention does not contain a raw material feed liquid, and typically does not contain a grain raw material feed liquid, and therefore does not substantially contain a grain raw material as a raw material. can do. That is, the beverage of the present invention can be an unfermented beer-taste alcoholic beverage prepared by blending non-cereal raw materials.

  In addition, the beverage of the present invention can be substantially free from raw germs such as barley and wheat and / or malt (including malt extract). That is, the beverage of the present invention can be an unfermented beer-taste alcoholic beverage prepared by blending non-wheat raw materials.

  When a non-cereal raw material or a non-wheat raw material is used as a raw material, it is possible to reduce the carry-on of sugars derived from cereals and wheat into beverages. For this reason, the beverage of the present invention can be provided as a low-sugar beverage (sugar-off beverage or sugar-free beverage). Moreover, the drink of this invention can be provided as a low calorie drink (a calorie off drink or a calorie zero drink).

  Here, in the present invention, the “sugar off beverage” means a beverage having a sugar content of 2.5 g / 100 mL or less. In the present invention, the “zero-sugar beverage” means a beverage having a sugar content of less than 0.5 g / 100 mL. In the present invention, the “calorie-off beverage” means a beverage of 20 kcal / 100 mL or less. In the present invention, the “calorie-free beverage” means a beverage of less than 5 kcal / 100 mL.

  Carbohydrate can be measured according to a known method, and is calculated from the mass of the sample excluding moisture, protein, lipid, ash, and dietary fiber (nutritional labeling standards (consumed on December 16, 2009) (Refer to the National Agency Notification No. 9 (Partial Amendment)). Calorie can also be measured in accordance with a known method. For example, the method described in the third column of Appendix 2 of the Nutrition Labeling Standard (April 24, 2003, Ministry of Health, Labor and Welfare Notification No. 176), that is, corrected atwater It can be calculated by the method.

  Further, when non-cereal raw materials and / or non-wheat raw materials are used as raw materials, it is possible to reduce the carry-in of pudding derived from cereals and wheat into beverages. For this reason, the beverage of the present invention can be provided as a low-purine beverage (pudding-off beverage or purine-zero beverage). Here, in the present invention, the “purine body off-beverage” means a beverage having a purine body content of less than 5 mg / 100 mL. In the present invention, the “purine body zero beverage” means a beverage having a purine body content of less than 0.5 mg / 100 mL.

  The purine compound can be measured by a known method, for example, a method of detecting using LC-MS / MS (liquid chromatography-mass spectrometry) after hydrolysis with perchloric acid (“purine in alcoholic beverages”). Information on microanalysis of body ", Japan Foundation for Food Analysis, URL: http://www.jfrl.or.jp/item/nutrition/post-31.html) In addition, in this specification, "purine body content" refers to the total amount of 4 types of purine bases of adenine, xanthine, guanine, and hypoxanthine.

  The beverage of the present invention can have an alcohol content of 1 v / v% to 9 v / v%, preferably 2 v / v% to 7 v / v%.

  The beverage according to the present invention can be adjusted to a pH of, for example, a range of 3.5 to 4.6, preferably 3.7 to 4.4. In the present invention, the pH can be adjusted with acidulants (organic acids such as lactic acid, citric acid, malic acid, succinic acid, tartaric acid, gluconic acid, and acetic acid, and phosphoric acid). That is, the pH of the beverage can be adjusted by the type and amount of acidulant used. Moreover, pH can also be adjusted using another raw material. The pH of the beverage can be easily measured using a commercially available pH meter (for example, a pH meter manufactured by Toa Denpa Kogyo Co., Ltd.). In addition, since the flavor of a drink is influenced as the usage-amount of the sour agent in a drink increases, since the drink of this invention does not contain the preparation liquid which has a buffering effect, the pH of a drink is desired with a smaller quantity of acid. This is advantageous in that it can be adjusted to a range.

According to the production method the present invention the beverage, it is possible to produce a beer-taste alcoholic beverage unfermented only formulation to mixing of raw materials. That is, according to the present invention, a method for producing an unfermented beer-taste alcoholic beverage, comprising bitterness components other than hop-derived components, foaming / foaming components, other beverage additives, alcohol and liquid ingredients One or more selected from the group consisting of soy polysaccharide, modified starch, propylene glycol ester, soy peptide, soy saponin, pectin, wheat peptide and Quillaja saponin, Two or more types of manufacturing methods are provided. The raw materials used in the production method of the present invention, the content thereof, and details of the produced beverage are as described for the beverage of the present invention.

  The addition timing of the bitterness component and the foaming / foaming component is not particularly limited. The bitter component and the foaming / foaming component may be added together or separately, and when added separately, either may be added first. When adding multiple bitter ingredients, or when adding multiple foaming / foaming ingredients, each component may be added together or separately, or when added separately Either may be added first. In addition, when adding bitterness ingredients and foaming / foaming ingredients, it goes without saying that the necessity and amount of addition can be determined in consideration of the amount of bitterness ingredients and foaming / foaming ingredients originally contained in other raw materials. Absent.

  In addition to bitterness ingredients and foaming / foaming ingredients, beverage additives used in conventional beverage formulation design, such as pigments, dietary fiber, acidulants, sweeteners, flavorings, seasonings, rice extraction Extracts, water quality modifiers, and the like may be added. The addition timing of these additives is not particularly limited. When a plurality of additives are added, each component may be added together or separately, and when added separately, any of them may be added first.

  The beverage provided by the present invention can be provided as a container-packed beverage through steps such as a carbon dioxide addition step, a filling step, and a sterilization step in addition to the above-described preparation step. For example, the beverage obtained in the above blending step or the beverage obtained through the carbon dioxide addition step after the blending step can be sterilized according to a conventional method and filled into a container. Sterilization may be before filling the container or after filling. Moreover, when the pH of a drink is adjusted to less than 4, a filling process can be performed as it is without passing through a sterilization process, and it can also be set as a container-packed drink.

  The container used for the beverage according to the present invention may be any container that is usually used for filling beverages, such as metal cans, barrel containers, plastic bottles (for example, PET bottles, cups), paper containers, bottles, Pouch containers and the like can be mentioned, and metal cans / barrel containers, plastic bottles (for example, PET bottles), and bottles are preferable.

  According to another aspect of the present invention, there is provided a method for reducing the feeling of alcohol in an unfermented beer-taste alcoholic beverage that does not contain a raw material feed solution, comprising adding a foaming / foaming component, Provided is a method in which the foaming / foaming component is one or more selected from the group consisting of soybean polysaccharide, modified starch, propylene glycol ester, soybean peptide, soybean saponin, pectin, wheat peptide and quillaja saponin The The method for reducing the feeling of alcohol in an unfermented beer-taste alcoholic beverage that does not include a raw material feed solution according to the present invention may further include adding a bitter component other than the hop-derived component. The method for reducing alcohol feeling of the present invention can be carried out according to the description of the beverage of the present invention and the method for producing the same. In particular, the content of the bitterness component and the foaming / foaming component can be set in accordance with the description of the beverage of the present invention and the method for producing the same.

The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples.
Example 1: Confirmation of influence of bitterness component on alcohol feeling (1) Preparation of sample beverage Add alcohol for raw material (manufactured by Daiichi Alcohol) to carbonated water so that the alcohol concentration is 2.6 v / v%. Thus, an alcohol solution was prepared. Table 1 contains isomerized hop extract (Stainer), quasher (Fletonic bitter 143; manufactured by Givadan Japan) or quinine (SW-85833; manufactured by Shiono Koryo), which is a bitter component in the alcohol solution. It adjusted so that it might become quantity, and it was set as the sample drink. The content of the washer and quinine is calculated based on the bitterness value (BU) in an amount that can give a bitter taste equivalent to that of the isomerized hop extract. That is, when 1 ppm each of the washer and quinine was added, the bitter taste (BU = 10) was the same as that of the isomerized hop extract.

(2) Sensory evaluation Each sample beverage was subjected to sensory evaluation. Specifically, evaluation was performed according to the following evaluation criteria for two items of the heterogeneity of alcohol feeling and the overall balance (bitterness, acidity, and body feeling like beer).
[Evaluation of heterogeneity of alcohol feeling]
5: Strongly feel the heterogeneity of the alcohol feeling 4: Feel the heterogeneity of the alcoholic feeling 3: Feel the heterogeneity of the alcoholic feeling a little 2: Do not feel the heterogeneity of the alcoholic feeling 1: Do not feel the heterogeneity of the alcoholic feeling [Evaluation of overall balance]
5: Good balance 4: Slightly good balance 3: Slightly bad balance 2: Slightly bad balance 1: Bad balance

  Sensory evaluation was carried out by 4 trained panelists. Calculate the average evaluation score of 4 panelists, and if the alcoholic disparity is less than 3.0, it is judged that the dissimilar alcoholic feeling has been reduced, and the overall balance is 2.5 or more Judged to be effective.

(3) Evaluation results Table 1 shows the results of sensory evaluation.

  As can be seen from the results in Table 1, when the isomerized hop extract is used, the feeling of foreign alcohol becomes stronger as the addition amount increases, and the feeling of foreign alcohol becomes stronger when the BU value is 10 or more. The overall balance was also impaired. On the other hand, when a washer or quinine was used, the feeling of extraneous alcohol became harder to feel and the overall balance was also good.

Example 2: Confirmation of the effect of foaming / foaming material on alcohol feeling (1)
(1) Preparation of sample beverage Alcohol for raw material (manufactured by Daiichi Alcohol Co., Ltd.) was added to carbonated water so that the alcohol concentration was 3.0 v / v% to prepare an alcohol solution. Soy polysaccharide (Soya Five S-DN; manufactured by Fuji Seiyaku Co., Ltd.), modified starch (Emalstar A1 (octenyl succinate starch); Matsutani Chemical Co., Ltd.), propylene glycol ester (foam / foam material) Kimidoid; manufactured by Kimika), saponin (10% Kirayasaponin; manufactured by Kimika), soybean peptide (High New AH; manufactured by Fuji Seimitsu), soybean saponin (Soi Health SA; manufactured by Fuji Seiyaku), pectin (Pectin EFS) −10; CP Kelco) and wheat peptide were adjusted so as to have the contents shown in Table 2 to obtain a sample beverage.

(2) Sensory evaluation Each sample beverage was subjected to sensory evaluation. Specifically, evaluation was performed according to the following evaluation criteria for two items of the heterogeneity of alcohol feeling and the overall balance (bitterness, acidity, and body feeling like beer).
[Evaluation of heterogeneity of alcohol feeling]
5: Strongly feel the heterogeneity of the alcohol feeling 4: Feel the heterogeneity of the alcoholic feeling 3: Feel the heterogeneity of the alcoholic feeling a little 2: Do not feel the heterogeneity of the alcoholic feeling 1: Do not feel the heterogeneity of the alcoholic feeling [Evaluation of overall balance]
5: Good balance 4: Slightly good balance 3: Slightly bad balance 2: Slightly bad balance 1: Bad balance

  Sensory evaluation was carried out by 5 trained panelists. The average value of the five panelists' evaluation scores is calculated. When the heterogeneity of the alcohol feeling is 3.5 or less, it is judged that the extraordinary alcohol feeling is reduced, and the overall balance is 2.5 or more. Judged to be effective.

(3) Evaluation results Table 2 shows the results of sensory evaluation.

  As can be seen from the results in Table 2, the sample beverage having a content of soybean polysaccharide, modified starch or propylene glycol ester of 0.005 to 0.5 g / 100 mL made it more difficult to feel a foreign alcohol feeling. On the other hand, in the sample beverage with 0.5 g / 100 mL content of soybean polysaccharide, modified starch or propylene glycol ester, although the feeling of extraneous alcohol is reduced, the taste and roughness from the ingredients become conspicuous, and the overall balance Collapsed. From the above results, it was confirmed that the content of soybean polysaccharide, modified starch or propylene glycol ester is preferably 0.005 to 0.2 g / 100 mL.

  Moreover, in the sample having a saponin content of 0.0005 to 0.02 g / 100 mL, the feeling of foreign alcohol was reduced. On the other hand, in the sample having a saponin content of 0.02 g / 100 mL, although the feeling of foreign alcohol was reduced, the taste derived from the material became conspicuous, and the overall balance was lost. From the above results, it was confirmed that the lower limit of the saponin content is preferably 0.0005 g / 100 mL. The upper limit will be further discussed in Example 3.

  Further, the sample with a soy peptide, soy saponin, pectin or wheat peptide content of 0.005 to 0.2 g / 100 mL reduced the feeling of extraneous alcohol. On the other hand, the sample with soy saponin, pectin or wheat peptide content of 0.2g / 100mL reduced the sense of foreign alcohol, but the material-derived taste and roughness became conspicuous, and the overall balance was lost. . From the above results, it was confirmed that the content of soybean peptide is preferably 0.005 to 0.2 g / 100 mL. Moreover, it was confirmed that the lower limit of the content of soybean saponin, pectin or wheat peptide is preferably 0.005 g / 100 mL. These upper limits are further discussed in Example 3.

Example 3: Confirmation of the effect of foaming / foaming material on alcohol (2)
(1) Preparation of sample beverage Alcohol for raw material (manufactured by Daiichi Alcohol Co., Ltd.) was added to carbonated water so that the alcohol concentration was 3.0 v / v% to prepare an alcohol solution. Saponin (10% Kirayasaponin; manufactured by Kimika), soy saponin (Soy Health SA; manufactured by Fuji Oil Co., Ltd.), pectin (Pectin EFS-10; manufactured by CP Kelco) which is a foaming / foaming material in the alcohol solution The wheat peptide was adjusted so as to have the content shown in Table 3 to obtain a sample beverage.

(2) Sensory evaluation The sensory evaluation was performed in the same manner as in Example 2 except that the panel had four persons.

(3) Results Table 3 shows the results of sensory evaluation.

  As can be seen from the results in Table 3, the sample with the content of Kirayasaponin of 0.01 g / 100 mL was able to reduce the sense of foreign alcohol without losing the overall balance. Therefore, this value can be used as the upper limit of the quillaja saponin content.

  In addition, the sample with a soy saponin content of 0.1 g / 100 mL and a sample with a pectin or wheat peptide content of 0.15 g / 100 mL can reduce the sense of foreign alcohol without losing the overall balance. It was. Therefore, these values can be used as the upper limits of the respective foaming / foaming material contents.

Example 4: Confirmation of influence of foaming / foaming material and bitterness component on alcohol feeling (1) Preparation of sample beverage Alcohol for raw material (manufactured by Daiichi Alcohol Co., Ltd.) in carbonated water with an alcohol concentration of 3.0 v / v % Was added to prepare an alcohol solution. Soy polysaccharide (Soya Five S-DN; manufactured by Fuji Seiyaku Co., Ltd.), modified starch (Emalstar A1 (octenyl succinate starch); Matsutani Chemical Co., Ltd.), propylene glycol ester (foam / foam material) Kimiloid (manufactured by Kimika) and saponin (10% Kiraya Saponin; manufactured by Kimika) were adjusted so as to have the contents shown in Table 4. Further, Table 4 shows isomerized hop extract (manufactured by Stainer), quasher (fried tonic bittering agent 143; manufactured by Givodan Japan) or quinine (SW-85833; manufactured by Shiono Koryo Co., Ltd.) as a bitter component in the alcohol solution. It adjusted so that it might become content shown, and it was set as the sample drink. The content of the washer and quinine is calculated based on the bitterness value (BU) in an amount that can give a bitter taste equivalent to that of the isomerized hop extract. That is, when 1 ppm each of the washer and quinine was added, the bitter taste (BU = 10) was the same as that of the isomerized hop extract.

(2) Sensory evaluation Sensory evaluation was performed in the same manner as in Example 2 except that there were three panels.

(3) Results Table 4 shows the results of sensory evaluation.

As shown in Examples 2 and 3, the addition of a foaming / foaming material to an alcoholic beverage can reduce the feeling of extraneous alcohol, but as shown in Table 4, in addition to the foaming / foaming material, When the hop extract was added, the feeling of foreign alcohol was stronger and the overall balance tended to deteriorate (alcohol feeling and overall balance: both had no effect). On the other hand, adding a washer or quinine instead of hop extract does not enhance the sensation of alcohol, unlike adding hop extract, and it is almost the same as when no bitter components are added depending on the foaming / foaming material. Alcohol sensation, or rather a heterogeneous alcohol sensation, was reduced (alcohol sensation: effective). As for the overall balance, when adding washer or quinine, it does not deteriorate like adding hop extract, but it tends to be almost the same as when no bitter components are added, or rather it tends to improve. (Overall balance: effective).

Claims (16)

  An unfermented beer-taste alcoholic beverage comprising a bitter component other than hop-derived components and a foaming / foaming component as a raw material, wherein the foaming / foaming component is soybean polysaccharide, modified starch, propylene glycol ester A beer-taste alcoholic beverage that is one or more selected from the group consisting of soybean peptide, soybean peptide, soybean peptide, wheat peptide, and quillaja saponin.   The bitterness component is one or two selected from the group consisting of a washer, quinine, quince peel extract, kocha polyphenol, naringin, dandelion, assembly, guarana, yuzu polyphenol and chlorogenic acid. Beer taste alcoholic beverage.   The beer-taste alcoholic beverage according to claim 1 or 2, wherein the foaming / foaming component is soybean polysaccharide, and the content of soybean polysaccharide in the beverage is 0.005 to 0.2 g / 100 mL.   The beer-taste alcoholic beverage according to claim 1 or 2, wherein the foaming / foaming component is a modified starch, and the content of the modified starch in the beverage is 0.005 to 0.2 g / 100 mL.   The unfermented beer-taste alcoholic beverage according to claim 1 or 2, wherein the foaming / foaming component is a propylene glycol ester, and the content of the propylene glycol ester in the beverage is 0.005 to 0.2 g / 100 mL. .   The beer-taste alcoholic beverage according to claim 1 or 2, wherein the foaming / foaming component is a soy peptide, and the content of the soy peptide in the beverage is 0.005 to 0.2 g / 100 mL.   The beer-taste alcoholic beverage according to claim 1 or 2, wherein the foaming / foaming component is soybean saponin, and the content of soybean saponin in the beverage is 0.005 to 0.1 g / 100 mL.   The beer-taste alcoholic beverage according to claim 1 or 2, wherein the foaming / foaming component is a pectin, and the content of pectin in the beverage is 0.005 to 0.15 g / 100 mL.   The beer-taste alcoholic beverage according to claim 1 or 2, wherein the foaming / foaming component is a wheat peptide, and the content of the wheat peptide in the beverage is 0.005 to 0.15 g / 100 mL.   The beer-taste alcoholic beverage according to claim 1 or 2, wherein the foaming / foaming component is Kirayasaponin, and the content of Kirayasaponin in the beverage is 0.005 to 0.1 g / 100 mL as the saponin content.   The beer-taste alcoholic drink as described in any one of Claims 1-10 which does not contain the preparation liquid of a raw material.   The beer-taste alcoholic beverage according to any one of claims 1 to 11, wherein the raw material is a non-cereal raw material or a non-wheat raw material.   The beer taste alcoholic beverage according to any one of claims 1 to 12 whose alcohol content is 1 v / v%-9 v / v%.   The beer-taste alcoholic beverage according to any one of claims 1 to 13, wherein the concentration of 3-methyl-2-butene-1-thiol in the beverage is less than 50 ng / L.   A method for producing an unfermented beer-taste alcoholic beverage, comprising preparing a bitter component other than a hop-derived component, a foaming / foaming component, other beverage additives, alcohol and a liquid raw material, A production method wherein the foam / foam component is one or more selected from the group consisting of soybean polysaccharide, modified starch, propylene glycol ester, soybean peptide, soybean saponin, pectin, wheat peptide and quillaja saponin. A method for reducing the feeling of extraneous alcohol in an unfermented beer-taste alcoholic beverage that does not contain raw material feed liquid, comprising adding a foaming / foaming component, wherein the foaming / foaming component is soybean The reduction method which is 1 type (s) or 2 or more types selected from the group which consists of polysaccharide, modified starch, propylene glycol ester, soybean peptide, soybean saponin, pectin, wheat peptide, and Quillaja saponin.