JP2018042479A - Beer-taste drink with beer-like harmonized bitterness - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an un-fermentation beer-taste drink in which beer-like harmonized bitterness is realized, and a method for imparting beer-like harmonized bitterness to a beer-taste drink.SOLUTION: Provided is a beer-taste drink comprising water-soluble rutin at a concentration of 10 to 6,000 mg/L. The beer-taste drink may include a bitterness component, and, as the bitterness component, preferably, a hop-derived component is given. Also provided is a method for imparting beer-like harmonized bitterness to a beer-like drink characterized in that water-soluble rutin is blended into a beer-taste drink.SELECTED DRAWING: None

Description

  The present invention relates to a beer-taste beverage having a harmonious bitter taste like beer.

  The taste and aroma peculiar to beer of a beer-taste beverage are usually imparted by boiling hops in a preparation process and then undergoing a fermentation process with yeast. Various types of beer-taste beverages have been developed and marketed, but beer-taste beverages are required to have beer-specific tastes and aromas that are usually imparted in the beer manufacturing process.

  Since unfermented beer-taste beverages among beer-taste beverages are produced without fermentation, there is a problem of reproducing the taste and aroma like beer equivalent to those via fermentation. Moreover, even if it was a beer taste fermented alcoholic beverage manufactured through fermentation, the subject that the taste and aroma peculiar to beer were not obtained depending on the raw material and fermentation conditions existed. Against this background, various technologies have been developed so that beer-taste beverages can feel the taste and aroma peculiar to beer. For example, Patent Documents 1 and 2 disclose techniques for imparting a beer-like bitterness to beer-taste beverages.

Japanese Patent Laid-Open No. 2006-82898 Japanese Patent Laying-Open No. 2015-133924

  The present inventors have now found water-soluble rutin as a material that imparts a beer-like harmonious bitterness to beer-taste beverages, and that beer-taste beverages that contain water-soluble rutin can achieve a harmonious bitterness that seems to beer. I found.

  That is, an object of the present invention is to provide a beer-taste beverage that realizes a harmonious bitter taste like beer.

According to the present invention, the following inventions are provided.
[1] A beer-taste beverage comprising water-soluble rutin at a concentration of 10 to 6000 mg / L.
[2] The beer-taste beverage according to the above [1], comprising a bitter component.
[3] The beer-taste beverage according to the above [2], wherein the bitter component is a hop-derived component.
[4] The beer-taste beverage according to [3] above, wherein BU of the hop-derived component is 100 or less.
[5] The beer-taste beverage according to any one of [1] to [4], which is unfermented.
[6] The beer-taste beverage according to any one of [1] to [5], which is a beer-taste non-alcoholic beverage.
[7] The beer-taste beverage according to any one of [1] to [5], which is a beer-taste alcoholic beverage.
[8] The beer-taste beverage according to the above [7], wherein the alcohol content is 1 v / v% to 9 v / v%.
[9] The beer-taste beverage according to any one of [1] to [8], wherein malt and / or ungerminated wheat is not used as a raw material.
[10] A method for producing a beer-taste beverage, comprising blending water-soluble rutin.
[11] An agent for imparting a harmonious bitterness like beer, comprising water-soluble rutin.
[12] A method for imparting a harmonious bitter taste like beer to a beer-taste beverage, comprising blending water-soluble rutin into the beer-taste beverage.

  ADVANTAGE OF THE INVENTION According to this invention, the beer taste drink by which the harmonious bitter taste like beer was implement | achieved by mix | blending water-soluble rutin in a beer taste drink can be provided. Among the beer-taste beverages, especially unfermented beer-taste beverages have a flavor impression that they lack a harmonious bitterness like beer compared to beer-taste beverages through the fermentation process, but according to the present invention, Although it is an unfermented beer-taste beverage, it is advantageous in that a harmonious bitterness can be realized.

Detailed description of the invention

  In the present invention, “beer-taste beverage” means a beverage having a taste and aroma peculiar to beer obtained when beer is usually produced, that is, when beer is produced based on fermentation by yeast or the like. “Taste alcoholic beverages” and “beer taste non-alcoholic beverages” are included.

  The “beer-taste alcoholic beverage” also includes “beer-taste fermented alcoholic beverage” fermented by yeast using carbon source, nitrogen source, water and the like as raw materials, and “beer-taste fermented alcoholic beverage” includes beer, Happoshu, beer-taste effervescent alcoholic beverages that do not use wheat or malt as raw materials (for example, brewed new genre beverages classified as “Other brewed liquors (effervescent) (1)” under the liquor tax law) and malt as raw materials Beer or a sparkling liquor in which alcohol is added (for example, a liqueur-based new genre drink classified as “liqueur (sparkling) (1)” under the liquor tax law).

  The beer-taste alcoholic beverage of the present invention can use malt and / or ungerminated wheat as part of the raw material, and in this case, any malt use ratio can be taken. For example, the malt use ratio is 50 %, 50% or more, 67% or less, 67% or more. In the present invention, “malt use ratio” means the ratio of malt mass to the mass of all raw materials excluding brewing water.

  The beer-taste alcoholic 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 “beer-taste non-alcoholic beverage” refers to a beverage having a beer-like flavor while being a non-alcoholic beverage that does not contain an alcohol component derived from fermentation due to unfermentation. In the present invention, “non-alcoholic beverage” means a beverage that does not contain alcohol at all, that is, has an ethanol concentration of 0.00 v / v%, and is synonymous with “completely alcohol-free beverage”.

  In the present invention, “a harmonious bitter taste like beer” means a bitter taste like beer that matches the taste and aroma of a beer-taste beverage. Further, in the present invention, “giving a harmonious bitter taste like beer” and “giving a harmonious bitter taste like beer” mean not only giving a strong bitter taste but also giving a bitterness having excellent quality. It shall be used in

  The beer-taste beverage of the present invention is characterized in that it contains water-soluble rutin. Here, rutin, which is the main body of water-soluble rutin, is also referred to as lutoside or quercetin-3-rutinoside, and is widely distributed in nature including citrus fruits, asparagus, buckwheat, and enju.

  The water-soluble rutin used in the present invention means rutin modified so that water solubility is imparted. Even if the water-soluble rutin used in the present invention is commercially available, it is known from rutin or other raw materials containing rutin (for example, citrus fruits) (for example, enzyme treatment described later). Can also be prepared according to In addition, it is preferable that the solubility of water-soluble rutin in water is increased by 10,000 to 15000 times compared to the solubility of rutin or a rutin extract in water.

  Although there is no restriction | limiting in particular about the origin and manufacturing method of water-soluble rutin, When the solubility to a drink is considered, the enzyme processing rutin which is an enzyme processed material of rutin can be used preferably. Examples of the enzyme-treated rutin include α-glucosyl rutin obtained by adding one or plural (a maximum of several tens, an average of 4 to 5) glucose to rutin. The production method of α-glucosylrutin is known. For example, amylase, glycosidase, transglycosidase, etc. are added to a composition obtained by adding starch as a sugar donor or a partial hydrolyzate thereof (eg, dextrin, maltose) to rutin. Can be obtained by transferring or adding sugar from starch or a partially decomposed product thereof to rutin.

  Commercially available rutin can be used, for example, αG rutin PS (about 82% by weight in terms of rutin) (manufactured by Toyo Seika Co., Ltd.), αG rutin P (about 42% by weight in terms of rutin) (manufactured by Toyo Seika Co., Ltd.) ΑG rutin H (approximately 23% by weight in terms of rutin) (manufactured by Toyo Seika Co., Ltd.) can be used. As the enzyme-treated rutin, a product obtained by treating a rutin extract derived from a plant body such as citrus fruit, buckwheat or enju with a glycosyltransferase can be used.

  The water-soluble rutin concentration in the beer-taste beverage of the present invention is not particularly limited as long as a harmonious bitter taste like beer is imparted, but from the viewpoint of imparting a harmonious bitter taste like beer to a beverage, The upper limit of the rutin concentration can be 6000 mg / L, preferably 3000 mg / L, and more preferably 1000 mg / L. The lower limit of the water-soluble rutin concentration can be 10 mg / L, preferably 200 mg / L, and more preferably 600 mg / L. As a range of the water-soluble rutin density | concentration in a drink, it can set to 10-6000 mg / L, Preferably it is 200-3000 mg / L, More preferably, it is 600-1000 mg / L.

  The water-soluble rutin concentration in the beverage can be measured according to a high performance liquid chromatography method (HPLC method).

  A bitter component can be mix | blended with the beer taste drink of this invention. Examples of the bitter component that can be blended include hop-derived components, Cascia extract, kina peel extract, kocha polyphenol, naringin, dandelion, assembly, guarana, yuzu polyphenol, and chlorogenic acid. Only one bitter component may be used, or two or more bitter components may be used in combination.

  A preferred bitter component used in the present invention is a hop-derived component. 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. Examples of the hop extract include an isomerized hop extract, and the isomerized hop extract is an isomerized hop extract containing isohumulones as a main component. In addition, the hop origin component contained in the beer taste drink of this invention can mix | blend by adding hop processed products, such as a hop extract and iso alpha acid, to the preparation liquid, preparation liquid, etc. of the beer taste drink of this invention. Or it can also mix | blend by adding a hop at a preparation process or a fermentation process.

  Among the bitter components used in the present invention, examples of the Cassia extract include quassin, nigaki lactone and nigaki hemiacetal, preferably quassin. In addition, among the bitter taste components used in the present invention, quinine and quinidine are mentioned as the quina skin extract, and quinine is preferable.

  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 concentration of the bitter component in the beverage of the present invention is not particularly limited as long as a harmonious bitter taste like beer is imparted. For example, in the case of hop extract, the upper limit of the bitterness value (BU) can be 100 BU, preferably 50 BU, more preferably 20 BU, and the lower limit can be 1 BU, preferably 5 BU. The bitterness value can be set in the range of 5 to 20 BU, for example. In the case of the Cascia extract, the quasher content is 0.05 to 50 mg / L (preferably 0.5 to 5 mg / L), and in the case of the quince skin extract, the quinine content is 0.05 to 50 mg / L ( Preferably, it can adjust to 0.5-5 mg / L, respectively. The bitterness value (BU) can be measured in accordance with the ASBC (American Society of Brewing Chemists) official method.

  The beer-taste beverage of the present invention can be carried out in accordance with a normal beer-taste beverage production procedure, except that water-soluble rutin is blended. An example of a method for producing an unfermented beer-taste beverage among the beer-taste beverages of the present invention is as follows.

  In the production of the unfermented beer-taste non-alcoholic beverage of the present invention, a preparation liquid containing raw materials can be used. This preparation liquid can be prepared according to a conventional method. For example, water and raw materials are put into a preparation kettle or a preparation tank and stirred, and in some cases, hops are added to the obtained mixed liquid, followed by boiling. The charged solution can be obtained by performing the step of standing still. After removing solids by standing, the unfermented beer-taste non-alcoholic beverage of the present invention can be obtained through steps such as filtration, blending of beverage additives, addition of carbon dioxide gas, container packing, and sterilization. . In the above production method, the preparation step and the boiling step may be omitted by using a water-soluble raw material. In this case, a preparation liquid (corresponding to the above-mentioned preparation liquid) can be obtained by mixing the raw materials.

  Raw materials for the unfermented beer-taste non-alcoholic beverages of the present invention include malt (including malt extract), ungerminated wheat (barley, wheat, etc.), and other grain raw materials (eg, rice, corn, soy protein) , Soy peptide, pea protein), dietary fiber (eg, indigestible dextrin, polydextrose, guar gum degradation product), bitter ingredients, pigments (eg, caramel pigment, Maillard reactant and preparations thereof), acidulants (eg, Organic acids such as lactic acid, citric acid, malic acid, succinic acid, and phosphoric acid), foaming / foaming improver (for example, soybean polysaccharide), sweetener (for example, high-intensity sweetener such as acesulfame potassium, Liquid sugar), flavors (eg ester flavors, malt flavors), seasonings (eg amino acids such as alanine), rice extract (eg If, rice koji fermentation extract), and the like water conditioning agents.

  Production of the unfermented beer-taste alcoholic beverage of the present invention can be carried out in accordance with the production of the above-mentioned unfermented beer-taste non-alcoholic beverage, and can be produced by adding an alcohol component. Examples of alcohol components that can be added include alcohol for raw materials such as ethanol; alcohol for brewing; whiskey, bourbon, brandy, spirits (vodka, gin, rum, etc.), liqueurs, wine, fruit liquor, sake, China Alcoholic beverages such as liquor, shochu, sparkling liquor and strawberry high are listed.

  The unfermented beer-taste beverage of the present invention can be substantially free of raw germs such as barley and wheat and / or malt (including malt extract). That is, the unfermented beer-taste beverage of the present invention is a beer-taste beverage that is non-fermented and uses a non-wheat raw material as a raw material, and a harmonious bitterness that is characteristic of beer is imparted to the beer-taste beverage. Is advantageous.

  The production of the beer-taste fermented alcoholic beverage of the present invention can be performed, for example, as follows. That is, fermented beer yeast is added to wort prepared from brewing raw materials such as malt, hops, auxiliary raw materials, and brewing water for fermentation, and a fermented liquor is brewed to obtain a fermented malt beverage. The obtained beer-taste fermented alcoholic beverage can be stored at a low temperature, and then the yeast can be removed by a filtration process. In the above production procedure, wort can be produced according to a conventional method. For example, saccharifying a mixture of brewing raw materials and brewing water, filtering to obtain wort, adding hops to the wort, boiling, and preparing the wort by cooling the boiled wort Can do. Needless to say, a beer-taste fermented alcoholic beverage can be produced without using malt as a brewing raw material.

  In the production procedure of the beer-taste beverage of the present invention, the addition timing of water-soluble rutin is not particularly limited, and can be added after the filtration step, for example. In addition, when adding both water-soluble rutin and a bitterness component, they may be added together or may be added separately, and when added separately, any may be added first. When adding other additive components, each component may be added together or separately, and when added separately, any of them may be added first.

  According to another aspect of the present invention, there is provided a method for producing a beer-taste beverage comprising blending water-soluble rutin. According to the production method of the present invention, it is possible to provide a beer-taste beverage to which a harmonious bitter taste like beer is imparted. The production method of the present invention can be carried out according to the description of the beverage of the present invention and the production method thereof.

  According to another aspect of the present invention, a harmonious bitterness imparting agent like beer is provided, which comprises water-soluble rutin. The bitterness imparting agent of the present invention imparts a harmonious bitterness like beer to an applied beer-taste beverage. The bitterness imparting agent of the present invention can be implemented according to the description relating to the beverage of the present invention and the method for producing the same.

  According to still another aspect of the present invention, there is provided a method for imparting a harmonious bitter taste like beer to a beer-taste beverage, which comprises blending water-soluble rutin. The water-soluble rutin density | concentration in a drink can be adjusted in the range of 10-6000 mg / L. The bitterness imparting method of the present invention can be carried out according to the description of the beverage of the present invention and the production method thereof.

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

Measurement of water-soluble rutin concentration The concentration of water-soluble rutin was measured according to a high performance liquid chromatography method (HPLC method). Specifically, the measurement was performed as follows.

<Analysis flow>
Sampling: 2g
+ Methanol and water mixture (1: 1)
Extraction (ultrasound irradiation): 5 minutes + Methanol and water mixture (1: 1)
Constant volume: 20 mL
<High-performance liquid chromatograph operating conditions>
Column: YMC-Pack ODS-A AA12S05-1506WT, φ6.0 mm × 150 mm, 5 μm
Mobile phase: Mixture of water, acetonitrile and 2-propanol (however, containing 0.4% citric acid)
Flow rate: 1.0 mL / min Column temperature: 30 ° C
Measurement wavelength: 360 nm

Measurement of polyphenol concentration The concentration of polyphenol was measured by a method based on the EBC (European Brewery Convention) official method. That is, an appropriate amount of a sample at 15 to 20 ° C. is placed in an Erlenmeyer flask, and 10 mL of the sample that has been degassed as gently as possible to the extent that carbon dioxide bubbles do not interfere with sample collection is transferred to a test tube with a stopper. After adding and mixing 8 mL of EDTA solution, 6 mL of water, and 0.5 mL of iron ammonium citrate solution, respectively, using a whole pipette, 0.5 mL of ammonia solution was immediately added and mixed with a whole pipette, and 10 minutes after adding the iron reagent, Absorbance at 600 nm was measured in a 1 cm cell using water as a control. At the same time, as a blank test, 10 mL of a sample, 8 mL of CMC / EDTA solution, 6.5 mL of pure water, and 0.5 mL of ammonia solution were added and mixed, and after 10 minutes, absorbance at 600 nm was measured using a 1 cm cell. The total polyphenol content was calculated according to the following formula.
Total polyphenol (mg / L) = (ODT-ODB) × 820
(In the above formula, ODT means the absorbance of the test, and ODB means the absorbance of the blank test.)

Measurement of bitterness value (BU) The bitterness value (BU) was measured according to the official method of the American Society of Brewing Chemists (ASBC). Specifically, it is calculated by the following method. That is, 1 mL of 3N hydrochloric acid is added to 10 mL of the target beverage, and further 20 mL of isooctane is added and shaken. The resulting solution is allowed to stand, and is separated into two layers, an aqueous layer and an isooctane organic solvent layer. Take 10 mL from the layer, then measure the absorbance at 275 nm in the isooctane organic solvent layer and multiply this by 50 to give the bitterness value.

Example 1: Effect of water-soluble rutin and various polyphenols on harmonious bitterness like beer (1) Preparation of sample beverage αG rutin PS (manufactured by Toyo Seika Co., Ltd.) in distilled water (sample numbers 1, 21, 31, 41) ) Were added so as to have a water-soluble rutin concentration shown in Table 1, and Gravinol-SE (manufactured by Kikkoman), Polyphenon 70A (manufactured by Mitsui Norin), evening primrose extract-WSPS (manufactured by Oriza Oil Chemical Co., Ltd.) The sample beverages (sample numbers 2-6, 22-26, 32-36, 42-46) having various concentrations were prepared so as to have the polyphenol concentration shown in FIG.

(2) Sensory evaluation Each sample beverage was subjected to sensory evaluation. Specifically, whether or not a harmonious bitter taste like beer is felt was evaluated according to the following evaluation criteria.
1: Not harmonized 2: Slightly harmonious 3: Harmonized 4: Good harmonious 5: Particularly harmonious

  Sensory evaluation was carried out by 5 trained panelists. Each panelist evaluated with the score of 0.5 increments, the average value of the evaluation score of five panelists was calculated, and 2.0 or more was judged effective and 3.0 or more was judged to be especially effective.

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

  From the results of Table 1, it was confirmed that when αG rutin PS or polyphenone 70A was used, a harmonious bitter taste like beer could be imparted to a beverage. On the other hand, the same effect was not observed when Gravinol-SE or evening primrose extract-WSPS was used.

Example 2: Effect of water-soluble rutin and various polyphenols on beer-taste non-alcoholic beverages on beer-taste non-alcoholic beverages (1) Preparation of sample beverages Unfermented beer-taste non-alcoholic beverages A (hops are used as raw materials) However, malt and ungerminated wheat are not used as raw materials. The same shall apply hereinafter.) (Sample Nos. 51, 61, 71, 81) αG rutin PS (manufactured by Toyo Seiki Co., Ltd.) and water-soluble rutin concentrations shown in Table 2 Gravinol-SE (manufactured by Kikkoman), polyphenone 70A (manufactured by Mitsui Norin), evening primrose extract-WSPS (manufactured by Oriza Oil Chemical Co., Ltd.) were added so that the polyphenol concentrations shown in Table 2 were obtained, Sample beverages of various concentrations (sample numbers 52 to 56, 62 to 66, 72 to 76, 82 to 86) were prepared.

(2) Sensory evaluation Each sample beverage was subjected to sensory evaluation. The evaluation criteria were the same as those in Example 1.

  Sensory evaluation was carried out by 5 trained panelists. Each panelist evaluated with the score of 0.5 increments, the average value of the evaluation score of five panelists was calculated, 2.6 or more were effective, and 3.0 or more were judged to be especially effective.

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

  From the results of Table 2, it was confirmed that when αG rutin PS was used, a beer-taste non-alcoholic beverage could be given a harmonious bitter taste like beer. On the other hand, when Gravinol-SE, polyphenone 70A or evening primrose extract-WSPS was used, the same effect was not recognized.

Example 3: Effect of water-soluble rutin and various polyphenols on beer-taste alcoholic beverages with a harmonious bitter taste like beer (1) Preparation of sample beverage Alcohol in unfermented beer-taste non-alcoholic beverage A was 3 v / v% To an unfermented beer-taste alcoholic beverage base (Sample No. 101) prepared by adding so as to become αG rutin PS (manufactured by Toyo Seika Co., Ltd.) so as to have a water-soluble rutin concentration shown in Table 3, Gravi Nord-SE (manufactured by Kikkoman), polyphenone 70A (manufactured by Mitsui Norin), and evening primrose extract-WSPS (manufactured by Oriza Oil Chemical Co., Ltd.) were added so as to achieve the polyphenol concentrations shown in Table 3, and sample beverages of various concentrations (sample Nos. 102-106, 111, 112, 121, 122, 131, 132) were prepared.

(2) Sensory evaluation It was carried out by 5 panelists trained in the same manner as in Example 2.

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

  From the results of Table 3, it was confirmed that when αG rutin PS was used, a harmonious bitter taste like beer could be imparted to an unfermented beer-taste alcoholic beverage. On the other hand, when Gravinol-SE, polyphenone 70A or evening primrose extract-WSPS was used, the same effect was not recognized.

Example 4: Effect of water-soluble rutin concentration on harmonious bitterness like beer (1) Preparation of sample beverage To unfermented beer taste non-alcoholic beverage A (sample number 141), αG rutin PS (manufactured by Toyo Seika Co., Ltd.) ) Was added so that the water-soluble rutin concentrations shown in Table 4 were obtained, and sample beverages (sample numbers 142 to 149) having various concentrations were prepared.

(2) Sensory evaluation The sensory evaluation was performed in the same manner as in Example 2 except that the number of trained panelists was four.

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

  From the results of Table 4, it was confirmed that when αG rutin PS was used so as to have a predetermined water-soluble rutin concentration, a harmonious bitter taste like beer could be imparted to an unfermented beer-taste non-alcoholic beverage.

Example 5 Effect of Addition of Water-Soluble Rutin and Addition of Isomerized Hop Extract on Harmonious Bitterness Like Beer (1) Preparation of Sample Beverage Isomerized hop extract concentration shown in Table 5 in distilled water (sample number 151) (BU) is added isomerized hop extract (manufactured by Hop Stainer), and sample beverages (sample numbers 153, 155, 157, 159, 161, 163, 165, 167) of various isomerized hop extract concentrations are added. Prepared.

  ΑG rutin PS (manufactured by Toyo Seika Co., Ltd.) was added to distilled water to prepare a water-soluble rutin solution (sample number 152) having a water-soluble rutin concentration of 300 mg / L. Next, isomerized hop extract was added to the obtained water-soluble rutin solution so as to have the concentrations shown in Table 5, and sample beverages (sample numbers 154, 156, 158, 160, 162, 164, 166, 168) were prepared.

(2) Sensory evaluation Each sample beverage was subjected to sensory evaluation. The evaluation criteria were the same as those in Example 1.

  Sensory evaluation was carried out by 4 trained panelists. Each panelist evaluated with the score of 0.5 increments, calculated the average value of the evaluation score of four panelists, and judged that 2.0 or more was effective and 2.6 or more was especially effective.

(3) Evaluation results Table 5 shows the results of sensory evaluation.

  From the results of Table 5, it was confirmed that the addition of water-soluble rutin can impart a harmonious bitter taste like beer to beverages based on isomerized hop extract. In addition, it was also confirmed that the beverage containing water-soluble rutin had a sharp bitterness and a good balance of bitterness (data not shown).

Example 6: Effect of Addition of Water-Soluble Rutin and Various Isomerized Hop Extract Concentrations on Harmonious Bitterness Like Beer (1) Preparation of Sample Beverage Unfermented Beer Taste Non-alcoholic Beverage A (Sample No. 171) or Unfermented Beer taste non-alcoholic beverage B (hops are used as raw materials, but malt and ungerminated wheat are not used as raw materials, the same shall apply hereinafter) (sample number 181), isomerized hop extract (manufactured by Hop Stainer) It added so that it might become the isomerization hop extract density | concentration shown in Table 6-1 or Table 6-2, and the sample drink (sample number 173, 175, 183, 185) of various isomerization hop extract density | concentration was prepared.

  To each beer taste non-alcoholic beverage A and beer taste non-alcoholic beverage B, αG rutin PS (manufactured by Toyo Seika Co., Ltd.) is added, and beer taste non-alcoholic beverage A (sample number 172) having a water-soluble rutin concentration of 300 mg / L and A beer-taste non-alcoholic beverage B (sample number 182) having a water-soluble rutin concentration of 300 mg / L was prepared. Next, isomerized hop extract was added to each of the obtained solutions so as to have the concentrations shown in Table 6-1 or Table 6-2, and sample beverages (sample numbers 174, 176, 184) having various isomerized hop extract concentrations. 186) was prepared.

(2) Sensory evaluation Sensory evaluation was carried out in the same manner as in Example 5 except that it was carried out by three trained panelists.

(3) Evaluation results Table 6 shows the results of sensory evaluation.

  From the results of Table 6, it was confirmed that the addition of water-soluble rutin can impart a harmonious bitter taste like beer to a beer-taste non-alcoholic beverage containing an isomerized hop extract. In addition, it was also confirmed that the beverage containing water-soluble rutin had a sharp bitterness and a good balance of bitterness (data not shown).

Example 7: Effect of water-soluble rutin addition and isomerized hop extract concentration on harmonious bitterness typical of beer (1) Preparation of sample beverage Unfermented beer taste non-alcoholic beverage A (sample number 201) was subjected to αG rutin. PS (manufactured by Toyo Seika Co., Ltd.) was added so as to have water-soluble rutin concentrations shown in Table 7-1 to prepare sample beverages (sample numbers 202 to 204) having various concentrations.

  Add malt and hops as raw materials to unfermented beer-taste non-alcoholic beverage C (sample number 211) so that αG rutin PS (manufactured by Toyo Seika Co., Ltd.) has a water-soluble rutin concentration shown in Table 7-2. Sample beverages (sample numbers 212 to 214) with various concentrations were prepared.

(2) Sensory evaluation Sensory evaluation was carried out in the same manner as in Example 2.

(3) Evaluation results Table 7 shows the results of sensory evaluation.

  From the results of Table 7-1, it was confirmed that when αG rutin PS was used, it was possible to impart a harmonious bitter taste like beer to a beer-taste non-alcoholic beverage. In addition, even when water-soluble rutin of different grades (αG rutin P (manufactured by Toyo Seika Co., Ltd.) and αG rutin H (manufactured by Toyo Seika Co., Ltd.)) is used, a beer-taste non-alcoholic beverage can be given a harmonious bitter taste like beer. Was also confirmed (data not shown).

  From the results shown in Table 7-2, it was confirmed that the addition of water-soluble rutin can impart a harmonious bitter taste like beer to a beer-taste non-alcoholic beverage containing malt.

Claims (12)

  A beer-taste beverage comprising water-soluble rutin at a concentration of 10 to 6000 mg / L.   The beer-taste drink according to claim 1, comprising a bitter component.   The beer-taste beverage according to claim 2, wherein the bitter component is a hop-derived component.   The beer-taste drink of Claim 3 whose BU of a hop origin component is 100 or less.   The beer-taste drink according to any one of claims 1 to 4, which is unfermented.   The beer taste drink according to any one of claims 1 to 5, which is a beer taste non-alcoholic drink.   The beer taste drink according to any one of claims 1 to 5, which is a beer taste alcoholic drink.   The beer taste drink according to claim 7 whose alcohol content is 1 v / v%-9 v / v%.   The beer-taste drink according to any one of claims 1 to 8, wherein malt and / or ungerminated wheat is not used as a raw material.   A method for producing a beer-taste beverage, comprising blending water-soluble rutin.   A beer that has a harmonious bitterness like beer, comprising water-soluble rutin. A method of imparting a harmonious bitter taste like beer to a beer-taste beverage, comprising blending water-soluble rutin into the beer-taste beverage.