JP2017123865A - Non-fermented beer taste beverage and manufacturing method therefor - Google Patents
Non-fermented beer taste beverage and manufacturing method therefor Download PDFInfo
- Publication number
- JP2017123865A JP2017123865A JP2017040763A JP2017040763A JP2017123865A JP 2017123865 A JP2017123865 A JP 2017123865A JP 2017040763 A JP2017040763 A JP 2017040763A JP 2017040763 A JP2017040763 A JP 2017040763A JP 2017123865 A JP2017123865 A JP 2017123865A
- Authority
- JP
- Japan
- Prior art keywords
- fermented beer
- taste beverage
- sugar solution
- beer
- taste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 74
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 42
- 235000013405 beer Nutrition 0.000 title claims abstract description 29
- 235000019640 taste Nutrition 0.000 title claims abstract description 24
- YWHLKYXPLRWGSE-UHFFFAOYSA-N Dimethyl trisulfide Chemical compound CSSSC YWHLKYXPLRWGSE-UHFFFAOYSA-N 0.000 claims abstract description 63
- 238000009835 boiling Methods 0.000 claims abstract description 33
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 claims abstract description 28
- 229910001431 copper ion Inorganic materials 0.000 claims abstract description 28
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229910052802 copper Inorganic materials 0.000 claims abstract description 21
- 239000010949 copper Substances 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000001914 filtration Methods 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 48
- 150000001875 compounds Chemical class 0.000 description 19
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 18
- 229910052717 sulfur Inorganic materials 0.000 description 18
- 239000011593 sulfur Substances 0.000 description 18
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 17
- 239000002994 raw material Substances 0.000 description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 14
- GYDPOKGOQFTYGW-UHFFFAOYSA-N 3-Methyl-2-butene-1-thiol Chemical compound CC(C)=CCS GYDPOKGOQFTYGW-UHFFFAOYSA-N 0.000 description 12
- 125000003396 thiol group Chemical group [H]S* 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 239000000203 mixture Substances 0.000 description 10
- 239000000463 material Substances 0.000 description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 7
- BFLXFRNPNMTTAA-UHFFFAOYSA-N 3-Methyl-2-butanethiol Chemical compound CC(C)C(C)S BFLXFRNPNMTTAA-UHFFFAOYSA-N 0.000 description 6
- 235000008694 Humulus lupulus Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 5
- 238000010828 elution Methods 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 239000001569 carbon dioxide Substances 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- WQOXQRCZOLPYPM-UHFFFAOYSA-N dimethyl disulfide Chemical compound CSSC WQOXQRCZOLPYPM-UHFFFAOYSA-N 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000003002 pH adjusting agent Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000001930 (2R)-3-methylbutane-2-thiol Substances 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 238000009616 inductively coupled plasma Methods 0.000 description 3
- 150000002500 ions Chemical class 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000005909 Kieselgur Substances 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 238000010979 pH adjustment Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 235000014214 soft drink Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 description 2
- 230000007704 transition Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000001858 (2R)-2-methylbutane-1-thiol Substances 0.000 description 1
- VMSLCPKYRPDHLN-UHFFFAOYSA-N (R)-Humulone Chemical compound CC(C)CC(=O)C1=C(O)C(CC=C(C)C)=C(O)C(O)(CC=C(C)C)C1=O VMSLCPKYRPDHLN-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- WGQKBCSACFQGQY-UHFFFAOYSA-N 2-Methyl-1-butanethiol Chemical compound CCC(C)CS WGQKBCSACFQGQY-UHFFFAOYSA-N 0.000 description 1
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- 235000015701 Artemisia arbuscula Nutrition 0.000 description 1
- 235000002657 Artemisia tridentata Nutrition 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000975394 Evechinus chloroticus Species 0.000 description 1
- 241001071795 Gentiana Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 240000004659 Picrasma quassioides Species 0.000 description 1
- 235000010913 Picrasma quassioides Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000003929 acidic solution Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000020054 awamori Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- NPNIZCVKXVRCHF-UHFFFAOYSA-N dihydrocarbyl tetrasulfide Natural products CSSSSC NPNIZCVKXVRCHF-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 235000013531 gin Nutrition 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 238000001095 inductively coupled plasma mass spectrometry Methods 0.000 description 1
- -1 lactic acid Chemical class 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- UJRYDUDEJGXDNA-UHFFFAOYSA-N quinoline-4-sulfonic acid Chemical compound C1=CC=C2C(S(=O)(=O)O)=CC=NC2=C1 UJRYDUDEJGXDNA-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000013533 rum Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000003464 sulfur compounds Chemical class 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000013529 tequila Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229960004559 theobromine Drugs 0.000 description 1
- 235000013522 vodka Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Abstract
Description
本発明は、非発酵ビールテイスト飲料の製造方法、及び当該製造方法により製造される非発酵ビールテイスト飲料に関する。 The present invention relates to a method for producing a non-fermented beer-taste beverage and a non-fermented beer-taste beverage produced by the production method.
近年、アルコール含量を１質量％未満とした酒税法上の酒類に属さないビールテイストを有する清涼飲料（いわゆる、ノンアルコールビールテイスト飲料）が消費者の間に広まっている。このようなノンアルコールビールテイスト飲料は、ビールテイストを楽しむために多量に摂取する場合であっても摂取される総アルコール量が低いため、水分補給に適し、且つ近年の健康指向にも沿った製品となっている（例えば、特許文献１から３参照）。
このようなノンアルコールビールテイスト飲料の中には、製造工程におけるアルコール発酵を抑制し（不十分なものとし）、発酵により生成されるアルコール含量を低減することにより製造されるもの、及び発酵を全く行わず、発酵以外の手段によりビール様の風味を付与することにより製造されるもの（非発酵ビールテイスト飲料）が知られている。ここで、特に、非発酵ビールテイスト飲料は、製造にあたって、特別な発酵装置を必要とせずにビール風味の飲料を製造できる利点を有し、飲酒運転規制の強化の中、運転を前提とした消費者でも飲用できる飲料として、現在、広く販売されている。
In recent years, soft drinks (so-called non-alcohol beer-taste drinks) having a beer taste that does not belong to liquors under the liquor tax law with an alcohol content of less than 1% by mass have spread among consumers. Such non-alcoholic beer-taste beverages are suitable for hydration and are also in line with recent health orientation because the total amount of alcohol consumed is low even when ingested in large quantities to enjoy beer taste (For example, see Patent Documents 1 to 3).
Among such non-alcoholic beer-taste beverages, alcohol fermentation in the production process is suppressed (assumed to be insufficient), and produced by reducing the alcohol content produced by fermentation, and fermentation is completely What is manufactured by giving a beer-like flavor by means other than fermentation without performing (non-fermented beer-taste beverage) is known. Here, in particular, non-fermented beer-taste beverages have the advantage of being able to produce beer-flavored beverages without the need for special fermentation equipment in production, and consumption based on driving while strengthening drunk driving regulations. Currently, it is widely sold as a drink that can be consumed by a person.
ところで、含硫化合物であるジメチルトリスルフィド（ＤＭＴＳ）は、ノンアルコールビールテイスト飲料において腐った野菜臭を想起させる臭気を引き起こし、ノンアルコールビールテイスト飲料中において嗜好性を貶める物質であることが広く知られている。しかしながら、ＤＭＴＳ濃度において、このような腐った野菜臭を引き起こす閾値はきわめて低く、その制御が困難であるため、ＤＭＴＳの確実な低減方法は報告されていない。
従って、本発明は、非発酵ビールテイスト飲料の製造方法であって、ＤＭＴＳの濃度を確実に低減可能な製造方法、及び当該製造方法から製造された非発酵ビールテイスト飲料を提供することを目的とする。
By the way, dimethyl trisulfide (DMTS), which is a sulfur-containing compound, causes a odor reminiscent of a rotten vegetable odor in a non-alcohol beer-taste beverage, and is widely known to be a substance that gives up palatability in a non-alcohol beer-taste beverage. It has been. However, the DMTS concentration has a very low threshold for causing such a rotten vegetable odor, and its control is difficult, so a reliable method for reducing DMTS has not been reported.
Accordingly, the present invention aims to provide a method for producing a non-fermented beer-taste beverage, which can reliably reduce the concentration of DMTS, and a non-fermented beer-taste beverage produced from the production method. To do.
本発明者らは、上記課題に鑑み、鋭意研究を行った。その結果、加熱部に銅を含む容器中、麦汁等の糖溶液を煮沸する際、糖溶液のｐＨを４．０以上に調製することにより、上記課題を解決できることを見出し、本発明を完成するに至った。
具体的には、本発明は、以下のものを提供する。
本発明の第一の態様は、非発酵ビールテイスト飲料の製造方法であって、加熱部に銅を含む容器中、ｐＨ４．０以上の糖溶液を煮沸する煮沸工程を有する非発酵ビールテイスト飲料の製造方法である。
本発明の第二の態様は、銅イオン濃度が６０ｐｐｂ以下であり、ジメチルトリスルフィド（ＤＭＴＳ）の濃度が５０ｐｐｔ以下である、非発酵ビールテイスト飲料である。
In view of the above problems, the present inventors conducted extensive research. As a result, when boiling a sugar solution such as wort in a container containing copper in the heating part, it was found that the above problem can be solved by adjusting the pH of the sugar solution to 4.0 or higher, and the present invention was completed. It came to do.
Specifically, the present invention provides the following.
A first aspect of the present invention is a method for producing a non-fermented beer-taste beverage, which is a non-fermented beer-taste beverage having a boiling step of boiling a sugar solution having a pH of 4.0 or higher in a container containing copper in a heating part. It is a manufacturing method.
The second aspect of the present invention is a non-fermented beer-taste beverage having a copper ion concentration of 60 ppb or less and a dimethyl trisulfide (DMTS) concentration of 50 ppt or less.
本発明によれば、煮沸工程において、麦汁等の糖溶液のｐＨを４．０以上として煮沸を行うので、容器に含まれる銅から、糖溶液に銅イオンが溶出することがなく、おそらくは銅イオンにより触媒されるＤＭＴＳの生成反応を抑制することができ、非発酵ビールテイスト飲料中のＤＭＴＳの含有量を顕著に低減することができる。
この結果、風味良好な非発酵ビールテイスト飲料を提供することができる。
According to the present invention, in the boiling step, the sugar solution such as wort is boiled at a pH of 4.0 or higher, so that copper ions are not eluted from the copper contained in the container into the sugar solution, and possibly copper. The production | generation reaction of DMTS catalyzed by ion can be suppressed, and content of DMTS in a non-fermented beer taste drink can be reduced notably.
As a result, a non-fermented beer-taste beverage with good flavor can be provided.
以下、本発明について図面を参照して詳細に説明する。
＜非発酵ビールテイスト飲料の製造方法＞
本発明の非発酵ビールテイスト飲料の製造方法は、加熱部に銅を含む容器中、ｐＨ４．０以上の糖溶液を煮沸する煮沸工程を有する。
なお、本発明の非発酵ビールテイスト飲料は、少なくともデンプン質原料を原料の一部とすることが好ましい。デンプン質原料としては、大麦等の麦が好ましく、麦芽が更に好ましい。更に、本発明の非発酵ビールテイスト飲料は、原料の一部として、ホップを含むことが好ましい。本発明の最も好ましい態様においては、非発酵ビールテイスト飲料は、麦芽及びホップを原料の一部として含む。
Hereinafter, the present invention will be described in detail with reference to the drawings.
<Method for producing non-fermented beer-taste beverage>
The method for producing a non-fermented beer-taste beverage of the present invention includes a boiling step of boiling a sugar solution having a pH of 4.0 or higher in a container containing copper in the heating unit.
In addition, it is preferable that the non-fermented beer taste drink of this invention makes a starchy raw material a part of raw material at least. As a starch material, wheat such as barley is preferable, and malt is more preferable. Furthermore, it is preferable that the non-fermented beer taste drink of this invention contains a hop as a part of raw material. In the most preferred embodiment of the present invention, the non-fermented beer-taste beverage contains malt and hops as part of the raw material.
ここで、本発明の非発酵ビールテイスト飲料を説明するに当たって、まず、非発酵ビールテイスト飲料の一般的な製造方法を示す。
本発明において、非発酵ビールテイスト飲料は、基本的には麦芽等のデンプン質原料を利用して調製される糖溶液を、酵母により発酵させずに炭酸ガスを添加することにより製造される。
非発酵ビールテイスト飲料を調製する場合、まず、一般には、必要に応じて麦芽等の粉砕物等と、必要に応じて、麦、米、コーンスターチ等のデンプン質原料に温水を加えて混合・加温し、主に麦芽の酵素を利用してデンプン質を好ましくは麦芽糖等に糖化させる。この糖化液をろ過して得られたろ液に、例えば、糖類、穀物シロップ、穀物エキス、食物繊維、果汁、苦味料、色素、ホップ等の副原料を加え煮沸する。
なお、上述のとおり、本発明の非発酵ビールテイスト飲料の製造方法においては、麦芽を使用せず、麦芽以外のデンプン質原料のみから、糖溶液を調製したり、精製された糖類から糖溶液を調製したりしてもよい。麦芽以外のデンプン質原料から糖溶液を調製する場合、デンプン質原料に温水を加えた後、アミラーゼを含む組成物を添加することが好ましい。
必要に応じてホップを含む糖溶液の煮沸条件は、１００℃以上の温度で６０分から９０分程度とすることが好ましい。高温で一定時間煮沸することにより、必要に応じて添加されたホップ中のα酸をイソα酸に変換することができる。
本発明において用いられる麦芽の粉砕物、麦、米やコーンスターチ等のデンプン質、炭素源を含有する糖溶液等の液糖、麦又は麦芽以外のアミノ酸含有材料としての窒素源等の原料は、特に限定されるものではなく、従来のビールテイスト飲料を製造する場合に、通常用いられるものを、通常用いられる量で用いればよい。
原料を添加された溶液には、煮沸後にホップ粕等の沈殿物を除去し、炭酸ガスを添加して、目的の非発酵ビールテイスト飲料を得ることができる。
なお、上述の通り、麦芽等を利用せずに非発酵ビールテイスト飲料を調製する場合、例えば、穀類及び／又は豆類の原料と、デンプン質及びタンパク質を加水分解可能な、アミラーゼ等の酵素剤を用いて糖溶液を調製し、これを酵母により発酵させずに炭酸ガスを添加すればよい。麦芽等を利用せずに調製される非発酵ビールテイスト飲料においても、麦芽等を利用して調製される非発酵ビールテイスト飲料に用いられる副原料と同様の副原料を用いることができる。
また、本発明の非発酵ビールテイスト飲料を調製する場合には、原料溶液に気体の状態で炭酸ガスを添加する方法ではなく、濃厚な原料溶液を調製した後に、炭酸水を添加する方法により非発酵ビールテイスト飲料を調製してもよい。斯かる方法は、通常のソフトドリンクの製造プロセスにおいて行われるものであるため、発酵設備を利用しなくても、簡便に非発酵ビールテイスト飲料を調製することができる。
Here, in describing the non-fermented beer-taste beverage of the present invention, first, a general method for producing a non-fermented beer-taste beverage will be described.
In the present invention, the non-fermented beer-taste beverage is basically produced by adding carbon dioxide gas to a sugar solution prepared using starchy raw materials such as malt without fermenting with yeast.
When preparing a non-fermented beer-taste beverage, first of all, generally, if necessary, pulverized products such as malt, etc., and if necessary, adding warm water to starchy raw materials such as wheat, rice, corn starch, etc. Warm and saccharify starch, preferably maltose, mainly using malt enzymes. For example, saccharides, cereal syrup, cereal extract, dietary fiber, fruit juice, bitters, pigments, hops, and other auxiliary materials are boiled in the filtrate obtained by filtering this saccharified solution.
In addition, as described above, in the method for producing a non-fermented beer-taste beverage of the present invention, a sugar solution is prepared only from starchy raw materials other than malt without using malt, or a sugar solution is prepared from purified saccharides. Or may be prepared. When preparing a sugar solution from starchy materials other than malt, it is preferable to add a composition containing amylase after adding warm water to the starchy material.
If necessary, the boiling condition of the sugar solution containing hops is preferably about 60 to 90 minutes at a temperature of 100 ° C. or higher. By boiling for a certain period of time at a high temperature, the α acid in the hop added as necessary can be converted to isoα acid.
Raw materials such as pulverized malt used in the present invention, starch, such as wheat, rice and corn starch, liquid sugar such as sugar solution containing carbon source, nitrogen source as amino acid-containing material other than wheat or malt, It is not limited, What is necessary is just to use what is used normally in the quantity normally used when manufacturing the conventional beer taste drink.
To the solution to which the raw material has been added, the desired non-fermented beer-taste beverage can be obtained by removing precipitates such as hop koji after boiling and adding carbon dioxide gas.
As described above, when preparing a non-fermented beer-taste beverage without using malt or the like, for example, a raw material of cereals and / or beans and an enzyme agent such as amylase that can hydrolyze starch and protein. A sugar solution may be prepared by using it, and carbon dioxide may be added without fermenting it with yeast. Even in non-fermented beer-taste beverages prepared without using malt or the like, the same auxiliary materials as those used in non-fermented beer-taste beverages prepared using malt or the like can be used.
Further, when preparing the non-fermented beer-taste beverage of the present invention, it is not a method of adding carbon dioxide gas in a gaseous state to the raw material solution, but a method of adding carbonated water after preparing a concentrated raw material solution. A fermented beer-taste beverage may be prepared. Since such a method is performed in a normal soft drink manufacturing process, a non-fermented beer-taste beverage can be easily prepared without using fermentation equipment.
［煮沸工程］
本発明の非発酵ビールテイスト飲料の製造方法は、その特徴として、加熱部に銅を含む溶液中、ｐＨ４．０以上の糖溶液を煮沸する煮沸工程を有する。
通常、ビール類を製造する場合、健全な熱トルーブの形成のため、煮沸完了後にｐＨ調整剤を用いてｐＨを５前後に調整する。その後、発酵工程で酵母により乳酸等の有機酸が生成されると、ビール類のｐＨは４．０前後にまで低下する。ビール類のｐＨが４．０前後に調製されることは、微生物耐久性の観点からも重要である。
しかしながら、発酵工程を経ない非発酵ビールテイスト飲料の製造方法においては、酵母により有機酸が生成しないため、ビールらしい香味の実現と微生物耐久性の向上のため、煮沸完了時までにビールのｐＨを４．０程度にまで低下させることが通常であった。
ここで、ビール類の製造に用いる煮沸装置は、熱伝導率の高い銅を加熱部位に用いることがある。銅は低いｐＨで溶液中に溶出することが知られており、ｐＨ４．０未満の酸性溶液では特にその傾向が顕著である（例えば、図１も参照）。一般には、ｐＨ４．０以上程度の溶液を、銅を含む容器に接触させても銅イオンが溶出することはないが、ｐＨ４．０未満の溶液を、銅を含む容器に接触させた場合、銅イオンが溶出しやすくなる。
上述の通り、麦汁等の糖溶液は、一般に含硫化合物を含むか、必要に応じて含硫化合物が添加されるが、本発明の発明者らは、予想外にも、糖溶液中に銅イオンが存在する場合、含硫化合物と銅イオンが反応することにより、非発酵ビールテイスト飲料に好ましくない風味をもたらすジメチルトリスルフィド（ＤＭＴＳ）が生成することを見出した。よって、加熱部に銅を含む容器中、糖溶液をｐＨ４．０以上で煮沸することにより、糖溶液中への銅イオンの溶出を抑制し、結果としてＤＭＴＳの生成量を低減することができる。
なお、後述するとおり、一般に非発酵ビールテイスト飲料には、ビールらしい風味を提供するため、チオール基を有する含硫化合物を含有する香料組成物を添加することがあるが、これらチオール基を有する含硫化合物は銅イオンと反応することにより、非発酵ビールテイスト飲料から除去されるため、そのような観点からも、糖溶液をｐＨ４．０以上で煮沸し、煮沸後の糖溶液を、ｐＨ調整剤を用いて、事後的にｐＨ４．０未満に調製することが好ましい。
なお、糖溶液の煮沸時のｐＨは、５．０以上であることが好ましく、６．０以上であることが更に好ましい。
（銅イオン濃度）
本発明の非発酵ビールテイスト飲料の製造方法により製造される非発酵ビールテイスト飲料は、その製造過程において、煮沸工程後の糖溶液中の銅イオン濃度が４５０ｐｐｂ以下であることが好ましく、４００ｐｐｂ以下であることが更に好ましく、３００ｐｐｂ以下であることが特に好ましい。煮沸工程後の糖溶液中の銅イオン濃度が上記の範囲内であることにより、煮沸工程等におけるＤＭＴＳの生成がより抑制され、風味良好な非発酵ビールテイスト飲料を提供することができる。
[Boiling process]
The method for producing a non-fermented beer-taste beverage of the present invention has a boiling step in which a sugar solution having a pH of 4.0 or higher is boiled in a solution containing copper in the heating part.
Usually, when manufacturing beer, pH is adjusted to around 5 using a pH adjuster after boiling is completed in order to form a healthy heat-trove. Then, when organic acids, such as lactic acid, are produced | generated by yeast with a fermentation process, pH of beer will fall to around 4.0. It is important from the viewpoint of microbial durability that the pH of beer is adjusted to around 4.0.
However, in the method of producing a non-fermented beer-taste beverage that does not go through a fermentation process, since organic acids are not produced by yeast, the pH of beer is adjusted by the end of boiling to achieve beer-like flavor and improve microbial durability. Usually, it was lowered to about 4.0.
Here, the boiling apparatus used for manufacture of beer may use copper with high heat conductivity for a heating part. Copper is known to elute into the solution at a low pH, and this tendency is particularly remarkable in an acidic solution having a pH of less than 4.0 (for example, see also FIG. 1). In general, copper ions are not eluted even when a solution having a pH of about 4.0 or higher is brought into contact with a container containing copper. However, when a solution having a pH of less than 4.0 is brought into contact with a container containing copper, copper is not dissolved. Ions are more likely to elute.
As described above, a sugar solution such as wort generally contains a sulfur-containing compound or, if necessary, a sulfur-containing compound is added, but the inventors of the present invention unexpectedly include a sugar solution in the sugar solution. It has been found that when copper ions are present, dimethyl trisulfide (DMTS) that produces an unfavorable flavor for non-fermented beer-taste beverages is produced by the reaction between the sulfur-containing compound and copper ions. Therefore, by boiling the sugar solution at a pH of 4.0 or higher in a container containing copper in the heating unit, elution of copper ions into the sugar solution can be suppressed, and as a result, the amount of DMTS produced can be reduced.
As will be described later, in general, non-fermented beer-taste beverages may be added with a fragrance composition containing a sulfur-containing compound having a thiol group in order to provide a beer-like flavor. Since the sulfur compound is removed from the non-fermented beer-taste beverage by reacting with copper ions, the sugar solution is boiled at pH 4.0 or higher from such a viewpoint, and the boiled sugar solution is used as a pH adjuster. It is preferable that the pH is adjusted to less than 4.0 afterwards.
In addition, the pH at the time of boiling of the sugar solution is preferably 5.0 or more, and more preferably 6.0 or more.
(Copper ion concentration)
In the non-fermented beer-taste beverage produced by the method for producing a non-fermented beer-taste beverage of the present invention, in the production process, the copper ion concentration in the sugar solution after the boiling step is preferably 450 ppb or less, and is 400 ppb or less. More preferably, it is particularly preferably 300 ppb or less. When the copper ion concentration in the sugar solution after the boiling step is within the above range, the production of DMTS in the boiling step or the like is further suppressed, and a non-fermented beer-taste beverage with good flavor can be provided.
［ｐＨ調整工程］
本発明においては、煮沸工程後、糖溶液を１０℃以下に冷却した後、又は糖溶液を銅を含まない容器に移送した後に、ｐＨを４．０未満に調整することが好ましい。一般に、銅を含む容器から、ｐＨ４．０未満の糖溶液に銅イオンが溶出するのは、糖溶液の温度が１０℃を越えるとき、及び糖溶液が実際に銅と接触しているときである。このため、煮沸工程後、糖溶液を１０℃以下に冷却した後、又は糖溶液を、銅を含まない容器に移送した後にｐＨを４．０未満に調整することにより、銅イオンの溶出を抑制して、ＤＭＴＳの生成を防止しつつ、非発酵ビールテイスト飲料のｐＨを適切な範囲に調製することができる。
ここで、ｐＨ調整工程において用いることができるｐＨ調整剤としては、特に限定されるものではなく、非発酵ビールテイスト飲料の製造の際に使用できる従来公知のｐＨ調整剤を使用することができる。そのようなｐＨ調整剤としては、各種酸、塩基、及び塩類を挙げることができるが、特にｐＨ調整剤としてクエン酸、リンゴ酸、酢酸、酒石酸、グルコノデルタラクトン、リン酸、コハク酸、アスコルビン酸、フィチン酸、乳酸等の各種可食性の無機酸及び／又は有機酸等の酸を使用することが好ましい。
[PH adjustment step]
In the present invention, the pH is preferably adjusted to less than 4.0 after the boiling step, after the sugar solution is cooled to 10 ° C. or lower, or after the sugar solution is transferred to a container not containing copper. In general, copper ions are eluted from a container containing copper into a sugar solution having a pH of less than 4.0 when the temperature of the sugar solution exceeds 10 ° C. and when the sugar solution is actually in contact with copper. . For this reason, after a boiling process, after cooling a sugar solution to 10 degrees C or less, or after transferring a sugar solution to the container which does not contain copper, it suppresses elution of copper ion by adjusting pH to less than 4.0. Thus, the pH of the non-fermented beer-taste beverage can be adjusted to an appropriate range while preventing the production of DMTS.
Here, it does not specifically limit as a pH adjuster which can be used in a pH adjustment process, The conventionally well-known pH adjuster which can be used in the case of manufacture of a non-fermented beer taste drink can be used. Examples of such pH adjusters include various acids, bases, and salts. Particularly, the pH adjusters include citric acid, malic acid, acetic acid, tartaric acid, glucono delta lactone, phosphoric acid, succinic acid, ascorbine. It is preferable to use various edible inorganic acids such as acid, phytic acid and lactic acid and / or acids such as organic acid.
［ろ過工程］
本発明の非発酵ビールテイスト飲料の製造方法においては、煮沸工程後に、糖溶液をろ過するろ過工程を有することが好ましい。ここで、ろ過工程は、糖溶液中に含まれるビール粕等の固形分を除去するために行われるものである。本発明の非発酵ビールテイスト飲料の製造方法においては、ろ過工程後の糖溶液中の銅イオン濃度が６０ｐｐｂ以下であることが好ましく、４０ｐｐｂ以下であることが更に好ましく、１０ｐｐｂ以下であることが特に好ましい。また、ろ過工程後の糖溶液中のジメチルトリスルフィド（ＤＭＴＳ）の濃度は５０ｐｐｔ以下であることが好ましく、４０ｐｐｔ以下であることがより好ましく、２０ｐｐｔ以下であることが特に好ましい。
なお、本発明においては、非発酵ビールテイスト飲料中の銅イオン濃度をより低下させるため、ろ過工程を行うことが好ましい。ろ過工程は、より好ましくは珪藻土を使用して行われる。
[Filtration process]
In the manufacturing method of the non-fermented beer taste drink of this invention, it is preferable to have a filtration process which filters a sugar solution after a boiling process. Here, a filtration process is performed in order to remove solid content, such as beer lees contained in a sugar solution. In the method for producing a non-fermented beer-taste beverage of the present invention, the copper ion concentration in the sugar solution after the filtration step is preferably 60 ppb or less, more preferably 40 ppb or less, and particularly preferably 10 ppb or less. preferable. Further, the concentration of dimethyl trisulfide (DMTS) in the sugar solution after the filtration step is preferably 50 ppt or less, more preferably 40 ppt or less, and particularly preferably 20 ppt or less.
In addition, in this invention, in order to reduce the copper ion concentration in a non-fermented beer taste drink more, it is preferable to perform a filtration process. The filtration step is more preferably performed using diatomaceous earth.
（チオール基を有する含硫化合物）
一般的に、非発酵ビールテイスト飲料の製造方法においては、チオール基を有する含硫化合物を含有する香料組成物を、含硫化合物の含有量が所定の含有量となるように非発酵ビールテイスト飲料に添加してもよい。チオール基を有する含硫化合物、特に、３−メチル−２−ブテン−１−チオール（ＭＢＴ）及び３−メチル−２−ブタンチオール等の含硫化合物を、所定の濃度となるように非発酵ビールテイスト飲料に添加することにより、発酵を経ていないビールテイスト飲料においても、不快臭の発生を抑えつつ、良好な発酵感を付与することができる。
ここで、上記香料組成物は、任意の段階で非発酵ビールテイスト飲料に添加すればよい。例えば、香料組成物は、麦芽等のデンプン質原料を含む原料溶液の糖化前に添加してもよく、糖溶液等の液糖溶液の煮沸前、煮沸時、及び煮沸後に添加しても良いが、特に製品充填の直前に添加することが好ましい。また、非発酵ビールテイスト飲料の製造方法において、ホップを添加する場合、香料組成物はホップと同時に添加してもよく、ホップとは別に添加してもよい。
(Sulfur-containing compound having a thiol group)
In general, in a method for producing a non-fermented beer-taste beverage, a perfume composition containing a sulfur-containing compound having a thiol group is used so that the content of the sulfur-containing compound is a predetermined content. You may add to. Sulfur-containing compounds having a thiol group, in particular, sulfur-containing compounds such as 3-methyl-2-butene-1-thiol (MBT) and 3-methyl-2-butanethiol are non-fermented beer so as to have a predetermined concentration. By adding to a taste beverage, even in a beer-taste beverage that has not undergone fermentation, a good fermentation feeling can be imparted while suppressing the generation of unpleasant odor.
Here, the said fragrance | flavor composition should just be added to a non-fermented beer taste drink in arbitrary steps. For example, the fragrance composition may be added before saccharification of a raw material solution containing a starchy raw material such as malt, and may be added before, during and after boiling of a liquid sugar solution such as a sugar solution. In particular, it is preferably added immediately before product filling. Moreover, in the manufacturing method of a non-fermented beer taste drink, when adding a hop, a fragrance | flavor composition may be added simultaneously with a hop, and may be added separately from a hop.
ここで、チオール基を有する含硫化合物としては、特に限定されるものではないが、例えば、３−メチル−２−ブテン−１−チオール、３−メチル−２−ブタンチオール、３−メチル−１−ブタンチオール、及び２−メチル−１−ブタンチオール等の化合物を挙げることができる。これらの中でも、不快臭の発生を抑制しつつ、非発酵ビールテイスト飲料に良好な発酵感を付与できる点から、チオール基を有する含硫化合物として、３−メチル−２−ブテン−１−チオール及び３−メチル−２−ブタンチオールを用いることが好ましい。これらチオール基を有する含硫化合物は単独で用いてもよく、二種以上を混合して用いてもよい。また、上記香料組成物は、チオール基を有する含硫化合物と、チオール基を有する含硫化合物以外の他の成分との混合物であってもよいし、チオール基を有する含硫化合物のみを含むものであってもよい。
本発明の非発酵ビールテイスト飲料の製造方法において、チオール基を有する含硫化合物を含有する香料組成物を添加する際の添加量は、非発酵ビールテイスト飲料中のチオール基を有する含硫化合物の濃度が１×１０2ｐｐｔ以上１×１０3ｐｐｔ以下となる添加量であることが好ましく、２×１０2ｐｐｔ以上５×１０2ｐｐｔ以下となる添加量であることが更に好ましい。上記添加量の範囲内で非発酵ビールテイスト飲料に香料組成物を添加することにより、優れたビールらしさと良好な発酵感を有する、おいしさに優れた非発酵ビールテイスト飲料を提供することができる。
Here, the sulfur-containing compound having a thiol group is not particularly limited. For example, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, 3-methyl-1 Examples include compounds such as -butanethiol and 2-methyl-1-butanethiol. Among these, as a sulfur-containing compound having a thiol group, 3-methyl-2-butene-1-thiol and a non-fermented beer-taste beverage can be imparted with a good fermentation feeling while suppressing the generation of unpleasant odor. It is preferable to use 3-methyl-2-butanethiol. These sulfur-containing compounds having a thiol group may be used alone or in combination of two or more. The perfume composition may be a mixture of a sulfur-containing compound having a thiol group and a component other than the sulfur-containing compound having a thiol group, or only a sulfur-containing compound having a thiol group. It may be.
In the method for producing a non-fermented beer-taste beverage of the present invention, the addition amount when adding a fragrance composition containing a sulfur-containing compound having a thiol group is the amount of the sulfur-containing compound having a thiol group in the non-fermented beer-taste beverage. The addition amount is preferably 1 × 10 2 ppt or more and 1 × 10 3 ppt or less, and more preferably 2 × 10 2 ppt or more and 5 × 10 2 ppt or less. By adding the fragrance composition to the non-fermented beer-taste beverage within the above-mentioned amount of addition, it is possible to provide a non-fermented beer-taste beverage with excellent beer-like taste and good fermentation feeling and excellent taste. .
なお、非発酵ビールテイスト飲料は、非発酵でありアルコールを含まないものであるが、アルコールを添加してアルコール飲料とすることもできる。非発酵ビールテイスト飲料に添加できるアルコールは限定されず、例えば、原料用アルコール、ビール、焼酎、泡盛、ウイスキー、ブランデー、ウォッカ、ラム、テキーラ、ジン、スピリッツ等を挙げることができる。アルコールの添加量は非発酵ビールテイスト飲料の最終アルコール濃度を想定して適宜調整することができる。非発酵ビールテイスト飲料に添加されるアルコールは、任意の段階で添加すればよい。 In addition, although a non-fermented beer taste drink is non-fermented and does not contain alcohol, it can also be made into an alcoholic drink by adding alcohol. The alcohol that can be added to the non-fermented beer-taste beverage is not limited, and examples include alcohol for raw materials, beer, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, and spirits. The amount of alcohol added can be appropriately adjusted assuming the final alcohol concentration of the non-fermented beer-taste beverage. The alcohol added to the non-fermented beer-taste beverage may be added at any stage.
＜非発酵ビールテイスト飲料＞
本発明の非発酵ビールテイスト飲料は、銅イオン濃度が６０ｐｐｂ以下であり、ジメチルトリスルフィド（ＤＭＴＳ）の濃度が５０ｐｐｔ以下のものである。銅イオン濃度は４０ｐｐｂ以下であることが好ましく、１０ｐｐｂ以下であることが更に好ましい。ＤＭＴＳ濃度は４０ｐｐｔ以下であることが好ましく、２０ｐｐｔ以下であることが更に好ましい。
非発酵ビールテイスト飲料の銅イオン濃度が、上記の範囲内のものであることにより、ＤＭＴＳの生成を効果的に抑制することができ、ビール風味に優れた非発酵ビールテイスト飲料を提供することができる。
なお、ジメチルジスルフィド（ＤＭＤＳ）及びジメチルテトラスルフィド等もジメチルトリスルフィド（ＤＭＴＳ）と同等の風味をもたらす可能性が高いため、ジメチルトリスルフィド（ＤＭＴＳ）同様に、非発酵ビールテイスト飲料中の濃度が可能な限り低いことが好ましい。
<Non-fermented beer-taste beverage>
The non-fermented beer-taste beverage of the present invention has a copper ion concentration of 60 ppb or less and a dimethyl trisulfide (DMTS) concentration of 50 ppt or less. The copper ion concentration is preferably 40 ppb or less, and more preferably 10 ppb or less. The DMTS concentration is preferably 40 ppt or less, and more preferably 20 ppt or less.
When the copper ion concentration of the non-fermented beer-taste beverage is within the above range, the production of DMTS can be effectively suppressed, and a non-fermented beer-taste beverage excellent in beer flavor can be provided. it can.
Since dimethyl disulfide (DMDS), dimethyl tetrasulfide, and the like are likely to have the same flavor as dimethyl trisulfide (DMTS), the concentration in non-fermented beer-taste beverages is possible as with dimethyl trisulfide (DMTS). As low as possible.
なお、上述のとおり、本発明の非発酵ビールテイスト飲料は、麦芽を利用してもよいし利用しなくてもよいが、麦芽を利用する場合には、例えば、麦芽の粉砕物等に加えて、米やコーンスターチ等のデンプン質を糖化させた糖化液を必要に応じて加え、更に種々の副原料を添加したものとすることが好ましい。糖化液に添加される副原料としては、食物繊維や、ホップ及び／又は苦味料を挙げることができる。非発酵ビールテイスト飲料が、ホップ又は苦味料を含有することにより、非発酵ビールテイスト飲料に適度な苦味が付与され、ビール様の味と風味を呈するものとなる。
なお、苦味料としては、ホップ由来の苦味物質、カフェイン、ゲンチアナ抽出物、ペプチド類、テオブロミン、ナリンジン、ニガキ抽出物、ニガヨモギ抽出物、及びキナ抽出物等から選ばれる従来公知の苦味料を使用することができる。
As described above, the non-fermented beer-taste beverage of the present invention may or may not use malt, but in the case of using malt, for example, in addition to the malt pulverized product, etc. It is preferable that a saccharified solution obtained by saccharifying starch such as rice or corn starch is added as necessary, and various auxiliary materials are further added. Examples of the auxiliary material added to the saccharified liquid include dietary fiber, hops and / or bitters. When the non-fermented beer-taste beverage contains hops or bitters, an appropriate bitter taste is imparted to the non-fermented beer-taste beverage, and a beer-like taste and flavor are exhibited.
In addition, as a 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, etc. is used. can do.
以下、本発明について、実施例を挙げて詳細に説明する。なお、本発明は、以下に示す実施例に何ら限定されるものではない。 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.
＜実施例１＞
非発酵ビールテイスト飲料の定法の製造方法（試料１）及び本発明の非発酵ビールテイスト飲料の製造方法（試料２及び３）に従って製造された非発酵ビールテイスト飲料中の銅濃度、ＤＭＴＳ濃度、及び３−メチル−２−ブテン−１−チオール（ＭＢＴ）濃度を以下に示す。
各資料について、３人のパネリストにより、以下に示す基準に従って官能検査を行い、非発酵ビールテイスト飲料におけるＤＭＴＳ様の香気の有無を評価した。結果を表１に示す。
なお、ＤＭＴＳは大気濃縮装置付ガスクロマトグラフィー質量分析（ＧＣ／ＭＳ）法で測定し、銅イオンは誘導結合プラズマ質量分析法（ＩＣＰ／ＭＳ法）を用いて測定を行った。
このうち、ＤＭＴＳ濃度の分析条件は以下のとおりとした。
＜大気濃縮装置香気捕集条件＞
使用装置：ｅｎｔｅｃｈ６１５０Ｄ（ｅｎｔｅｃｈ社製）
捕集温度：４０℃
サンプル量：１００ｍＬ
捕集量：７５０ｍＬ
＜ＧＣ／ＭＳ条件＞
使用装置（ＧＳ）：Ａｇｉｌｅｎｔ６８９０（Ａｇｉｌｅｎｔ社製）
使用装置（ＭＳＤ）：ＭＳＤ：Ａｇｉｌｅｎｔ５９７３（Ａｇｉｌｅｎｔ社製）
使用カラム： ＤＢ−１（６０ｍ×０．３２ｍｍＩＤ １μｍＦ．Ｔ）（Ｊ＆Ｗ社製） 昇温条件：４０℃（５ｍｉｎ）→１０℃／ｍｉｎ→３００℃（５ｍｉｎ）
定量イオン：ｍ／ｚ＝１２６
［評価基準］
×：ＤＭＴＳ様の香気を強い感じる
○：ＤＭＴＳ様の香気をやや感じる
◎：ＤＭＴＳ様の香気をほとんど感じない
表１
<Example 1>
Copper concentration, DMTS concentration in non-fermented beer-taste beverages produced according to the conventional method for producing non-fermented beer-taste beverages (sample 1) and the method for producing non-fermented beer-taste beverages of the present invention (samples 2 and 3), and The 3-methyl-2-butene-1-thiol (MBT) concentration is shown below.
Each material was subjected to a sensory test according to the following criteria by three panelists to evaluate the presence or absence of a DMTS-like fragrance in the non-fermented beer-taste beverage. The results are shown in Table 1.
DMTS was measured by gas chromatography mass spectrometry (GC / MS) with an air concentrator, and copper ions were measured using inductively coupled plasma mass spectrometry (ICP / MS method).
Among these, DMTS concentration analysis conditions were as follows.
<Atmospheric concentrator aroma collection conditions>
Device used: entech 6150D (manufactured by entech)
Collection temperature: 40 ° C
Sample volume: 100 mL
Collection amount: 750 mL
<GC / MS conditions>
Device used (GS): Agilent 6890 (manufactured by Agilent)
Device used (MSD): MSD: Agilent 5973 (manufactured by Agilent)
Column used: DB-1 (60 m × 0.32 mm ID 1 μm FT) (manufactured by J & W) Temperature rising condition: 40 ° C. (5 min) → 10 ° C./min→300° C. (5 min)
Quantitative ion: m / z = 126
[Evaluation criteria]
X: DMTS-like aroma strongly felt ○: DMTS-like aroma somewhat felt ◎: DMTS-like aroma hardly felt Table 1
＜実施例２＞
本発明の非発酵ビールテイスト飲料の製造方法を使用して、ｐＨ４．０の条件下で煮沸処理して製造した非発酵ビールテイスト飲料について、珪藻土を用いたろ過工程前後における銅イオン濃度を、実施例１と同様のＩＣＰ／ＭＳ法により測定し、その推移を表２に示した。
表２
<Example 2>
Using the method for producing a non-fermented beer-taste beverage of the present invention, the non-fermented beer-taste beverage produced by boiling under the condition of pH 4.0 was subjected to copper ion concentration before and after the filtration step using diatomaceous earth. It was measured by the same ICP / MS method as in Example 1, and the transition is shown in Table 2.
Table 2
＜実施例３＞
モデル系を使用したｐＨと銅イオン溶出量との関係を示す。銅玉１ｇに水３７０ｍＬを加え、リン酸溶液を使用して種々のｐＨに調整し、オートクレーブを使用して１０５℃、６０分間の煮沸を行い、水溶液中の銅イオンの濃度を実施例１と同様のＩＣＰ／ＭＳ法により測定し、その推移を表３及び図１に示した。表３及び図１より明らかなように、ｐＨ５．０以下にすることにより、銅イオンの溶出がやや高まり、ｐＨ４．０以下にすることにより、銅イオンの溶出が高まることが分かった。
表３
<Example 3>
The relationship between pH and copper ion elution amount using a model system is shown. 370 mL of water is added to 1 g of copper balls, adjusted to various pH using a phosphoric acid solution, boiled at 105 ° C. for 60 minutes using an autoclave, and the concentration of copper ions in the aqueous solution is set as in Example 1. It measured by the same ICP / MS method, and the transition was shown in Table 3 and FIG. As apparent from Table 3 and FIG. 1, it was found that elution of copper ions was slightly increased by adjusting the pH to 5.0 or lower, and elution of copper ions was increased by adjusting the pH to 4.0 or lower.
Table 3
Claims (7)
加熱部に銅を含む容器中、ｐＨ４．０以上の糖溶液を煮沸する煮沸工程を有する非発酵ビールテイスト飲料の製造方法。 A method for producing a non-fermented beer-taste beverage,
The manufacturing method of the non-fermented beer taste drink which has a boiling process of boiling the sugar solution of pH 4.0 or more in the container which contains copper in a heating part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017040763A JP6545208B2 (en) | 2017-03-03 | 2017-03-03 | Non-fermented beer-taste beverage and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017040763A JP6545208B2 (en) | 2017-03-03 | 2017-03-03 | Non-fermented beer-taste beverage and method for producing the same |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2012282362A Division JP6105922B2 (en) | 2012-12-26 | 2012-12-26 | Non-fermented beer-taste beverage and method for producing the same |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019039563A Division JP2019107023A (en) | 2019-03-05 | 2019-03-05 | Non-fermentation beer taste beverage and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2017123865A true JP2017123865A (en) | 2017-07-20 |
| JP6545208B2 JP6545208B2 (en) | 2019-07-17 |
Family
ID=59363392
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2017040763A Active JP6545208B2 (en) | 2017-03-03 | 2017-03-03 | Non-fermented beer-taste beverage and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6545208B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020182391A (en) * | 2019-04-27 | 2020-11-12 | 株式会社アクト・フォ | Beverage, food composition, health food composition, composition for oral cavity and taste improvement agent |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019107023A (en) * | 2019-03-05 | 2019-07-04 | アサヒビール株式会社 | Non-fermentation beer taste beverage and its manufacturing method |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06319514A (en) * | 1993-04-08 | 1994-11-22 | Merck & Co Inc | Clarification of drink |
| JP2003334543A (en) * | 2002-05-16 | 2003-11-25 | Kuraray Chem Corp | Active carbon molding, manufacturing method therefor, and water purifier using the molding |
| JP2006246884A (en) * | 2005-02-03 | 2006-09-21 | Krones Ag | Fluid heating device |
| JP2011142901A (en) * | 2009-12-18 | 2011-07-28 | Fuji Oil Co Ltd | Unfermented beer flavored carbonated beverage |
| JP2011217706A (en) * | 2010-04-14 | 2011-11-04 | Asahi Breweries Ltd | Beer-taste beverage and method for producing the same |
| WO2011138128A1 (en) * | 2010-05-07 | 2011-11-10 | Anheuser-Busch Inbev S.A. | Low alcohol or alcohol free fermented malt based beverage and method for producing it |
| WO2011145670A1 (en) * | 2010-05-19 | 2011-11-24 | サントリーホールディングス株式会社 | Non-fermented, non-alcoholic beer taste drink having stabilized foam head |
| JP2011244719A (en) * | 2010-05-25 | 2011-12-08 | Kirin Brewery Co Ltd | Beer taste beverage with refreshing fruit-like flavor of muscat, lychee, mango, and passion fruit and method for producing the same |
| JP2012029630A (en) * | 2010-07-30 | 2012-02-16 | Kirin Brewery Co Ltd | Beer-tasting beverage with pineapple-like fruity aroma, and method for producing the same |
| JP2012029626A (en) * | 2010-07-30 | 2012-02-16 | Kirin Brewery Co Ltd | Beer-tasting beverage with fruity aroma accompanied by rose-like scent and method for producing the same |
| JP2013021944A (en) * | 2011-07-19 | 2013-02-04 | Asahi Breweries Ltd | Unfermented drink tasting like beer |
| JP2013135647A (en) * | 2011-12-28 | 2013-07-11 | Kirin Brewery Co Ltd | Method for producing beer taste drink having reduced boiling time |
-
2017
- 2017-03-03 JP JP2017040763A patent/JP6545208B2/en active Active
Patent Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06319514A (en) * | 1993-04-08 | 1994-11-22 | Merck & Co Inc | Clarification of drink |
| JP2003334543A (en) * | 2002-05-16 | 2003-11-25 | Kuraray Chem Corp | Active carbon molding, manufacturing method therefor, and water purifier using the molding |
| JP2006246884A (en) * | 2005-02-03 | 2006-09-21 | Krones Ag | Fluid heating device |
| JP2011142901A (en) * | 2009-12-18 | 2011-07-28 | Fuji Oil Co Ltd | Unfermented beer flavored carbonated beverage |
| JP2011217706A (en) * | 2010-04-14 | 2011-11-04 | Asahi Breweries Ltd | Beer-taste beverage and method for producing the same |
| WO2011138128A1 (en) * | 2010-05-07 | 2011-11-10 | Anheuser-Busch Inbev S.A. | Low alcohol or alcohol free fermented malt based beverage and method for producing it |
| WO2011145670A1 (en) * | 2010-05-19 | 2011-11-24 | サントリーホールディングス株式会社 | Non-fermented, non-alcoholic beer taste drink having stabilized foam head |
| WO2011145671A1 (en) * | 2010-05-19 | 2011-11-24 | サントリーホールディングス株式会社 | Beer taste drink with stabilized foam |
| JP2011244719A (en) * | 2010-05-25 | 2011-12-08 | Kirin Brewery Co Ltd | Beer taste beverage with refreshing fruit-like flavor of muscat, lychee, mango, and passion fruit and method for producing the same |
| JP2012029630A (en) * | 2010-07-30 | 2012-02-16 | Kirin Brewery Co Ltd | Beer-tasting beverage with pineapple-like fruity aroma, and method for producing the same |
| JP2012029626A (en) * | 2010-07-30 | 2012-02-16 | Kirin Brewery Co Ltd | Beer-tasting beverage with fruity aroma accompanied by rose-like scent and method for producing the same |
| JP2013021944A (en) * | 2011-07-19 | 2013-02-04 | Asahi Breweries Ltd | Unfermented drink tasting like beer |
| JP2013135647A (en) * | 2011-12-28 | 2013-07-11 | Kirin Brewery Co Ltd | Method for producing beer taste drink having reduced boiling time |
Non-Patent Citations (5)
| Title |
|---|
| "ドライなノドごしでカロリーオフの新ビールテイスト清涼飲料『アサヒドライゼロ』２月２１日新発売！", アサヒビール株式会社ニュースリリース, [RETRIEVED ON 2018-02-21], JPN6018007876, 10 January 2012 (2012-01-10), ISSN: 0004014663 * |
| J. AGRIC. FOOD. CHEM., vol. 48, JPN6018007883, 2000, pages 6196 - 6199, ISSN: 0004014661 * |
| J. INST. BREW., vol. 114, no. 2, JPN6018007885, 2008, pages 134 - 142, ISSN: 0004014662 * |
| KOMAREK, D. ET AL.: "The role of 3-methyl-2-butene-1-thiol in beer flavor", FOOD SCIENCE AND TECHNOLOGY, vol. 131, JPN6012003333, 2004, pages 473 - 481, XP009535698, ISSN: 0004014660 * |
| 日本醸造協会誌, vol. 105, no. 10, JPN6018007880, 2010, pages 628 - 640, ISSN: 0004014664 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020182391A (en) * | 2019-04-27 | 2020-11-12 | 株式会社アクト・フォ | Beverage, food composition, health food composition, composition for oral cavity and taste improvement agent |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6545208B2 (en) | 2019-07-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5433114B2 (en) | Non-fermented beer-taste beverage and method for producing the same | |
| JP7462596B2 (en) | Beer-flavored beverages | |
| TW201619368A (en) | Beer-like foaming beverages | |
| JP6105922B2 (en) | Non-fermented beer-taste beverage and method for producing the same | |
| JP6480128B2 (en) | Alcohol improvement method for beer-taste beverages | |
| JP6545208B2 (en) | Non-fermented beer-taste beverage and method for producing the same | |
| KR20220076417A (en) | Beer Flavor Fermented Malt Drink | |
| JP5657831B1 (en) | Alcohol improvement method for beer-taste beverages | |
| WO2021153625A1 (en) | Fermented malt beverage having beer taste | |
| JP5657830B1 (en) | Alcohol improvement method for beer-taste beverages | |
| JP5717830B2 (en) | Non-fermented beer-taste beverage and method for producing the same | |
| JP2019107023A (en) | Non-fermentation beer taste beverage and its manufacturing method | |
| JP7270862B1 (en) | beer-like sparkling beverage | |
| JP7343679B1 (en) | Fermented beer-taste beverage and its manufacturing method | |
| JP6402382B2 (en) | Non-fermented beer-taste beverage and method for producing the same | |
| JP7364772B1 (en) | Beer-like sparkling beverage | |
| TWI750331B (en) | Malt beverage with reduced grain aroma | |
| JP6762109B2 (en) | Beer-taste beverages, beer-taste beverage manufacturing methods, and beer-taste beverage flavor improvement methods | |
| JP2024043250A (en) | Low alcohol beer-taste beverage and its manufacturing method | |
| EP4177327A1 (en) | Beer-flavored beverage | |
| JP2024039376A (en) | beer taste drinks |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20180307 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20180829 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20181026 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20181205 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20190305 |
|
| A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20190312 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20190415 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20190520 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20190603 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20190618 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6545208 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |