JP2019004755A - Non-alcoholic beer-taste beverage - Google Patents

Abstract

To provide a substantially non-alcoholic beer-taste beverage which materializes good flavor in a pH range of pH 4 or less while containing a collagen peptide.SOLUTION: The substantially non-alcoholic beer-taste beverage is provided which contains (A) collagen peptide having an average molecular weight of 500 to 8000, (B) carbonic acid gas, (C) iso α acid, (D) acidulant and (E) dietary fiber, and which has a pH of 3 or more and 4 or less, the content of the collagen peptide being 280 to 1800 mg/100 mL, the content of the iso α acid being 0.5×10to 5.0×10mass%, and the content of the dietary fiber being 0.1 to 2.5 g/100 ml.SELECTED DRAWING: None

Description

  The present invention relates to a substantially non-alcoholic beer-taste beverage.

  Collagen has been widely used as gelatin in the food field. Collagen, an animal protein, is the main component of dermis and connective tissue, and has recently attracted attention from the medical and cosmetic fields.

  In general, even if high molecular weight collagen is orally ingested, it is difficult to efficiently use the ingested collagen in the body. However, in recent years, high molecular weight collagen has been reduced to be suitable for ingestion in the body. Collagen peptides with molecular weight have been developed, and beverages containing collagen peptides have also been developed.

  Beverages containing such collagen peptides are classified as soft drinks and are heat-treated for the purpose of sterilization. The sterilization conditions are distinguished by the pH of the beverage in the Food Sanitation Law in Japan (Ministry of Health and Welfare Notification No. 213). Although the Food Sanitation Law has no storage standards and requires sterilization, as a production standard, sterilization of those having a pH of less than 4.0 is a method of heating the center temperature at 65 ° C. for 10 minutes or a method equivalent to or higher, pH 4.0 to 4. The sterilization of No. 6 is described as a method of heating at 85 ° C. for 30 minutes or a method equal to or higher than that.

  Regarding collagen peptide-containing beverages, Patent Document 1 contains at least two acidulants containing phosphoric acid and has a pH range of 4.0 or less, which has an effect on antiseptic properties by making the pH 4.0 or less. Discloses a beverage composition that achieves moderate acidity and good flavor. On the other hand, a collagen peptide has been tried to be blended into a beer-taste beverage. Patent Document 2 discloses that the foam quality in the sparkling liquor is smoother, the foam hardness is maintained, and the foam disappears over a long period of time. A technique for preserving the taste of Happoshu by disabling it is disclosed.

JP2013-081418A JP 2008-219442 A

  In general, taste changes with the passage of time after the beverage is put in the mouth, but sourness and bitterness are felt as tastes immediately after eating, and bitterness is felt earlier than acidity. It is a taste. Therefore, the present inventors have examined the taste in detail regarding a non-alcohol beer-taste beverage blended with a collagen peptide, and found that there is a problem that the taste is flat and without inflection. .

  In addition, collagen peptides are known to have pH buffering ability. For this reason, when the collagen peptide is contained in the beverage, the influence of the pH buffering ability cannot be ignored. The inventors of the present invention tried to design a beverage containing collagen peptide and having a pH of 4.0 or less from the viewpoint of not giving a large heat load to the beverage for maintaining the flavor. It becomes necessary to use acidulant, and as a result, it becomes a sensory result that begins to feel acidity lately in a flat and unconventional taste, and it has a very uncomfortable taste as a so-called beer-taste beverage. It was also found out.

  Accordingly, an object of the present invention is to provide a substantially non-alcohol beer-taste beverage that has a collagen peptide and has a good flavor in a pH range of 4 or less.

  As a result of diligent research by the present inventors, it has been found that the addition of a specific amount of iso-α acid to the beverage greatly affects the taste improvement of the taste. Iso-α acid gives a bitter taste that begins to feel faster than the sour taste, but the addition of a specific amount of iso-α acid has the effect of inducing the first half of the taste and the latter half of the taste. We found the findings that affect the taste of the taste and improve the balance of the second half of the taste in combination with the acidulant.

  It was also found that blending a specific amount of dietary fiber into a beverage can give the beverage thickness and mouthfeel, greatly affecting the taste improvement of the taste. That is, when a specific amount of dietary fiber is used in combination, the beverage is given thickness and mouthfeel, so even if the amount of iso-α acid added is small, the taste of the taste can be raised and improved, The inventors have found that the balance can be maintained even when the balance is lost due to a large amount of addition of iso-α acid and strong bitterness.

That is, the present invention provides (A) a collagen peptide having an average molecular weight of 500 to 8000,
(B) carbon dioxide,
(C) isoalpha acid,
It contains (D) acidulant and (E) dietary fiber, has a pH of 3 or more and 4 or less, a collagen peptide content of 280 to 1800 mg / 100 mL, and an isoα acid content of 0.5 × 10 ^{The present invention} relates to a substantially non-alcohol beer-taste beverage having a content of ^{-3 to} 5.0 × 10 ⁻³ mass% and a dietary fiber content of 0.1 to 2.5 g / 100 mL.

  According to the present invention, in a substantially non-alcohol beer-taste beverage containing a collagen peptide, a beer-taste beverage having a good taste of acidity and bitterness in a pH range of pH 4 or less and taste like beer. Can be provided.

  A substantially non-alcohol beer-taste beverage according to the present invention is characterized by containing a specific amount of iso-α acid and dietary fiber in a beverage having a pH of 3 or more and 4 or less containing a collagen peptide. .

  The beer-taste beverage according to the present invention includes (A) a collagen peptide. In the present invention, the collagen peptide is a collagen peptide hydrolyzed so that the average molecular weight is 8000 or less. By using collagen peptide instead of mere collagen, the absorbability into the body when ingested orally is increased, and therefore in the present invention relating to beverages, collagen peptide is used. The average molecular weight of the collagen peptide is 8000 or less, preferably 7000 or less, more preferably 6000 or less, and even more preferably 5500 or less, from the viewpoint of enhancing absorbability into the body when taken orally. Moreover, although a minimum is not specifically limited, 500 or more, 1000 or more, 1500 or more, 2000 or more etc. can be used. The range may be a combination of any of these.

In the present specification, the average molecular weight of the collagen peptide means a value measured by gel permeation chromatography (GPC: polyethylene glycol (PEG) standard). In the case of a commercial product, it is provided from the supplier. Follow product information.
The average molecular weight in GPC is calculated based on a calibration curve of the relationship between retention time and molecular weight obtained by measuring several kinds of polyethylene glycol (PEG) having different molecular weights in advance under the same conditions. The average molecular weight in the present invention refers to a weight average molecular weight calculated in terms of PEG according to this method.

  The collagen peptide of the present invention can be obtained by hydrolyzing gelatin with an enzyme or acid. Collagen peptides are proteins containing a large amount of glycine and hydroxyproline, and are also available as commercial products. The collagen is not particularly limited, whether it is collagen extracted from mammalian collagen tissue or collagen extracted from fish. From the viewpoint of product image and safety, it is preferably a collagen derived from fish. The raw material for collagen derived from fish may be saltwater fish or freshwater fish, and skins of tuna (sharkfin), shark, cod, flounder, flounder, Thailand, tilapia, salmon, catfish and the like. These fish-derived collagens are extracted from fish scales and skins. Examples of the raw material for mammal-derived collagen include pigs and cows.

  Content of the collagen peptide of this invention is 280-1800 mg per 100 mL of drinks. When the content of the collagen peptide exceeds 1800 mg / 100 mL, an unpleasant odor derived from the collagen peptide may be felt in the non-alcohol beer-taste beverage. On the other hand, when the content of the collagen peptide is less than 280 mg / 100 mL, the effect of the present invention corresponding to the pH buffering ability of the collagen peptide is reduced. The content of the collagen peptide is preferably 350 mg / 100 mL or more, more preferably 400 mg / 100 mL or more, further preferably 500 mg / 100 mL or more, preferably 1500 mg / 100 mL or less, more preferably 1200 mg / 100 mL or less, and 1000 mg / 100 mL or less. Further preferred. Moreover, 350-1500 mg / 100 mL is preferable, 400-1200 mg / 100 mL is more preferable, 500-1000 mg / 100 mL is still more preferable. The content of the collagen peptide can also be analyzed by a general incorporated foundation / Japan Food Analysis Center, whereby the concentration of the collagen peptide can also be measured.

  The beer-taste beverage according to the present invention includes hydroxyproline. Hydroxyproline is an amino acid characteristic of collagen. In the present invention, hydroxyproline is preferably derived from (A) a collagen peptide, but may be derived from other proteins. The content of hydroxyproline can be measured by various techniques. As an example, it can be measured according to the method of Nayama, Shibata, Ohtuki, Saito (Daizaburo Fujimoto, Yu Nagai (1985), Collagen Experimental Method, pp. 51-56, Kodansha). It can also be measured by entrusting it to a general incorporated foundation, Japan Food Analysis Center. The content of hydroxyproline in the beer-taste beverage of the present invention is preferably 30 mg / 100 mL or more, more preferably 36 mg / 100 mL or more, and further preferably 42 mg / 100 mL or more. Moreover, 193 mg / 100 mL or less is preferable, 161 mg / 100 mL or less is more preferable, and 128 mg / 100 mL or less is still more preferable.

  Moreover, the beer taste drink of this invention contains (B) carbon dioxide gas. The carbon dioxide gas to be injected (B) has a carbon dioxide gas concentration of 0. 0 from the viewpoint of suppressing the flatness due to the collagen peptide and imparting a beer taste feeling in general taste. It is preferable that it is 4 w / w% or more. Further, as the carbon dioxide gas concentration increases, the irritation becomes stronger and the pioneer is inflated, so the carbon dioxide gas concentration is preferably 0.40 to 0.60 w / w%, preferably 0.45 to 0.55 w. / W% is more preferable, and 0.48 to 0.52 w / w% is still more preferable.

The gas concentration can be measured by standard techniques well known to those skilled in the art. For the measurement, a conventional automatic measuring apparatus may be used. For example, a gas volume measuring device GVA-500A (Kyoto Electronics Industry Co., Ltd.) can be used. The gas content in a beer-taste beverage can be represented not only by weight% (w / w% or g / kg) but also by gas pressure at 20 ° C. (kgf / cm ² or MPa). The concentration of carbon dioxide and the gas pressure can be converted as appropriate. In the present specification, unless otherwise specified, the content of carbon dioxide is indicated by concentration (w / w%).

  The beer taste drink concerning this invention contains (C) iso alpha acid. Iso-α acid is a bitter component derived from hop, which is a raw material used in beer production, and is a component obtained by isolating α-acid. The bitter taste of iso-α acid contributes to the beer taste of the beverage. In the beer-taste beverage of the present invention, (C) isoalpha acid is mainly derived from hops, but an extract from hops may be blended, or a commercially available isoalpha acid preparation may be blended. Also good. As a hop extraction means, any known technique can be used without any limitation. Moreover, it can also use combining said 1 type (s) or 2 or more types.

The isoalpha acid can be measured in accordance with Method 7.7 of “Analytica-EBC” defined in the analytical method published by EBC (European Brewery Convention). In this specification, the measurement can be performed according to any known method. The content of iso-alpha acid in the beer-taste beverage of the present invention is 0.5 × 10 ⁻³ mass% or more and 5.0 × 10 ⁻³ mass% or less, but the flatness of the first half of the taste is added. From the viewpoint of realizing a good flavor balance, 1.0 × 10 ⁻³ mass% or more is preferable, 1.5 × 10 ⁻³ mass% or more is more preferable, and 2.0 × 10 ⁻³ mass% or more is further included. preferable. Further, from the viewpoint of improving the flavor balance of the latter half of the taste, 4.0 × 10 ⁻³ mass% or less is preferable, 3.5 × 10 ⁻³ mass% or less is more preferable, and 3.0 × 10 ⁻³ mass or less. % Or less is more preferable.

  The beer-taste beverage according to the present invention contains (D) a sour agent. As the acidulant, it is preferable to use one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid. In the present invention, succinic acid, tartaric acid, fumaric acid, glacial acetic acid, and the like can also be used as acids other than the above acids. These can be used without limitation as long as they are permitted to be added to food. In the present invention, it is preferable to use a combination of lactic acid and phosphoric acid from the viewpoint of appropriately imparting a slightly pungent acidity from the viewpoint of appropriately imparting a mild acidity.

  In the beer-taste beverage of the present invention, the content of the sour agent is preferably 500 ppm or more, more preferably 1000 ppm or more, and further preferably 1100 ppm or more in terms of citric acid. Moreover, 7000 ppm or less is preferable, 6500 ppm or less is more preferable, and 6000 ppm or less is still more preferable. When a plurality of acids are used, the total content is meant. In addition, in this specification, the citric acid conversion amount is an amount converted from the acidity of each acidulant based on the acidity of citric acid. For example, the citric acid conversion amount corresponding to 100 ppm of lactic acid is The citric acid equivalent corresponding to 120 ppm and phosphoric acid 100 ppm is converted to 200 ppm, and the citric acid equivalent corresponding to malic acid 100 ppm is converted to 125 ppm.

  The content ratio of iso-alpha acid to acidulant (iso-alpha acid / acidulant) is from the standpoint of imparting a beer-taste to the taste as a whole, and to suppress flatness due to collagen peptides. 0.003-0.050 is preferable, 0.003-0.032 is more preferable, 0.004-0.032 is still more preferable, and 0.005-0.025 is still more preferable.

  The beer taste drink concerning this invention contains (E) dietary fiber. Dietary fiber is a dietary fiber that dissolves in water and has the property of not being assimilated or not easily assimilated by yeast, and is a component that gives a beverage a feeling of drinking. In the present invention, any dietary fiber approved to be added to food may be used. Examples thereof include indigestible dextrin, polydextrose, galactomannan, gua bean fiber, pectin, glucomannan, sodium alginate, water-soluble corn fiber, soybean dietary fiber, and hydrolysates thereof. Commercially available products of various grades containing these as the main component, preferably 80% or more, more preferably 90% or more in terms of solid content, can be purchased and used. As a form, a powder or a liquid thing can be used. Components other than the main component include assimilable sugars and degradation products of the main component. These dietary fibers can be used alone or in combination of two or more. In the present invention, indigestible dextrin and soy dietary fiber are preferable from the viewpoint of drinking response and foam retention.

  Indigestible dextrin is obtained by hydrolyzing starch that has been heat-treated with amylase, separating the indigestible components from the undegraded product, and desalting and decoloring. Commercially indigestible dextrins such as Fiber Sol II and Pine Fiber C (both manufactured by Matsutani Chemical Industry Co., Ltd.), which contain indigestible dextrin, preferably 80% or more, more preferably 90% or more in terms of solid content. Can be used. The soy dietary fiber is not particularly limited, but “Soya Five-S-LA200” (manufactured by Fuji Oil Co., Ltd.), “SM-1255” (manufactured by Saneigen FFI Co., Ltd.). Can be used.

  The content of dietary fiber is 0.1 g / 100 mL or more in the beer-taste beverage of the present invention, preferably 0.5 g / 100 mL or more, and more preferably 0.8 g / 100 mL or more. Moreover, it is 2.5 g / 100 mL or less, 2.0 g / 100 mL or less is preferable and 1.5 g / 100 mL or less is more preferable. When using a plurality of dietary fibers, it means the total content.

  The beer-taste beverage according to the present invention can be produced in the same manner as a general non-alcohol beer-taste beverage except that a collagen peptide and dietary fiber are used. Below, the manufacturing process of a general non-fermented non-alcohol beer taste drink is shown. By not having a fermentation process with yeast, non-alcohol beer-taste beverages such as non-alcohol beer can be easily produced. General non-fermented non-alcohol beer-taste beverages may or may not use malt as a raw material and can be produced as follows.

  Non-alcoholic beer-taste beverages produced using malt as a raw material are first made from wheat such as malt, as well as other raw materials such as cereals, starch, sugars, bitters, or colorants and water as required. If necessary, an enzyme such as amylase is added to the mixture to be gelatinized and saccharified, followed by filtration to obtain a saccharified solution. If necessary, add hops, bitters, etc. to the saccharified solution and boil, and remove solids such as coagulated protein in the clarification tank. As an alternative to this saccharified solution, hops may be added to the malt extract added with warm water and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. Known conditions may be used as conditions in the saccharification process, boiling process, solid content removal process, and the like. After boiling, the obtained wort is filtered, and when a commercial product is used as a sour agent and isoα acid in the obtained filtrate, carbon dioxide is added after adding commercially available isoα acid. Then, the container is filled and the target non-alcohol beer-taste drink is obtained through a sterilization process. The collagen peptide and dietary fiber may be mixed at any timing until filling.

  When producing non-alcohol beer-taste beverages that do not use malt as a raw material, first, a liquid source containing a carbon source, a nitrogen source as an amino acid-containing material such as a soy protein decomposer or a yeast extract, if necessary, Hops, pigments, etc. are mixed with warm water to obtain a liquid sugar solution. The liquid sugar solution is boiled. When hop is used as a raw material, the hop may be mixed with the liquid sugar solution during boiling, not before the start of boiling. When using commercially available products as acidulant and isoα acid for the liquid sugar solution after boiling, carbon dioxide gas is added after adding commercially available isoα acid. Then, the container is filled and the target non-alcohol beer-taste drink is obtained through a sterilization process. The collagen peptide and dietary fiber may be added and mixed at any timing until filling.

  Since the collagen peptide gives a body and richness, it is preferable that the total amount of the extract is within a predetermined range in order to make a refreshing beer-taste beverage. The “amount of extract” in the present specification refers to the extract in the Japanese liquor tax law when the alcohol content of the beverage is 0.005% or more, that is, the nonvolatile content contained in the original capacity of 100 cubic centimeters at a temperature of 15 degrees. This refers to the number of grams of the sex component. For beverages with an alcohol content of less than 0.005%, the degassed samples were measured according to the “Beer Analysis Method 7.2 Extract” established by the International Technical Committee of the Brewery Association (BCOJ). The extract value (% by weight). Of the whole extract, the amount of extract derived from wheat such as malt is obtained by, for example, finding the amount of total extract and measuring the amount of the additive or other raw material obtained separately. Can be obtained.

  As used herein, “beer-taste beverage” refers to a carbonated beverage having a beer-like flavor. That is, the beer-taste beverage of this specification includes all beer-flavored carbonated beverages unless otherwise specified. The present invention is directed to a substantially non-alcoholic type of this beverage, the alcohol content of which is 0.005% or less, and is preferably substantially free of alcohol. Here, the beverage of the present invention that substantially does not contain alcohol (non-alcoholic beverage) does not exclude beverages that contain an extremely small amount of alcohol that cannot be detected. Beverages having an alcohol content of 0.0% by rounding off, and beverages having an alcohol content of 0.00% by rounding off are included in the non-alcoholic beverage of the present invention. Examples of the beer-taste beverage of the present invention include non-alcohol beer-taste beverages and beer-taste soft drinks. Here, “alcohol content (alcohol content)” means the content of ethanol and does not include aliphatic alcohol.

  The alcohol content of the beer-taste beverage of the present invention means the alcohol content (v / v%) in the beverage, and can be measured by any known method. Can be measured. Specifically, a sample obtained by removing carbon dioxide from a beverage by filtration or ultrasonic waves is prepared, the sample is subjected to direct-fire distillation, and the density of the obtained distillate at 15 ° C. is measured. Converted using “Table 2 Conversion Table of Alcohol Content, Density (15 ° C) and Specific Gravity (15/15 ° C)”, which is an appendix of the 19th National Tax Agency Instructions, revised on June 22, 2007 Can be obtained. When the alcohol content is a low concentration of less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used.

  An aliphatic alcohol may be added to the beer-taste beverage according to the present invention from the viewpoint of imparting a sense of alcohol. The aliphatic alcohol is not particularly limited as long as it is a known alcohol.

(calorie)
The beer-taste beverage according to the present invention is desirably low in calories in accordance with recent low calorie preferences. Therefore, the number of calories of the beer-taste beverage of the present invention is preferably 11 kcal / 100 mL or less, more preferably 6 kcal / 100 mL or less, and further preferably 5 kcal / 100 mL or less. Although a minimum in particular is not set, For example, it can be set as 3 kcal / 100 mL or more.

  The number of calories contained in the beverage is basically calculated according to “Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards” published in relation to the health promotion method. That is, as a general rule, the amount of each quantified nutrient component is converted into an energy conversion factor (protein: 4 kcal / g, lipid: 9 kcal / g, carbohydrate: 4 kcal / g, dietary fiber: 2 kcal / g, alcohol: 7 kcal / g, organic acid: 3 kcal / g). For details, refer to “Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards”.

  A specific method for measuring the amount of each nutrient component contained in the beverage may be in accordance with various analysis methods described in the “Health Promotion Method“ Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards ””. Or if you ask the Japan Food Analysis Center, you can know the amount of heat and / or the amount of each nutrient.

(Sugar)
The saccharide in the present invention refers to a saccharide based on the nutrition labeling standard for food (2003, Ministry of Health, Labor and Welfare Notification No. 176). Specifically, the saccharide refers to a product obtained by removing protein, lipid, dietary fiber, ash, alcohol and water from food. In addition, the amount of carbohydrate in food is calculated by subtracting the amount of protein, lipid, dietary fiber, ash, and moisture from the weight of the food. In this case, the amounts of protein, lipid, dietary fiber, ash, and moisture are measured by the methods listed in the nutrition labeling standards. Specifically, the amount of protein is measured by the nitrogen quantitative conversion method, and the amount of lipid is measured by the ether extraction method, chloroform / methanol mixed solution extraction method, gel bell method, acid decomposition method or rosese gottlieb method, and the amount of dietary fiber Is measured by high performance liquid chromatograph method or Prosky method, ash content is measured by ashing method with magnesium acetate, direct ashing method or ashing method with sulfuric acid, and water content is Karl Fischer method, drying aid Measured by a method, a vacuum heating drying method, a normal pressure heating drying method, or a plastic film method.

  The beer-taste beverage according to the present invention desirably has a low sugar content in accordance with recent low sugar tastes. Therefore, the sugar content of the beer-taste beverage of the present invention is preferably 0.5 g / 100 mL or less, more preferably 0.4 g / 100 mL or less. Moreover, although a minimum in particular is not set, Usually, it is about 0.1g / 100mL, for example, may be 0.15g / 100mL or more, and may be 0.2g / 100mL or more.

(hop)
In the beer-taste beverage of the present invention, hops can be used as part of the raw material. Since the flavor tends to resemble beer, it is desirable to use hops as part of the raw material. When using hops, normal pellet hops, powder hops, and hop extracts used in the production of beer and the like can be appropriately selected and used according to the desired flavor. Moreover, you may use hop processed goods, such as an isolation hop and a reduction | restoration hop. These are included in the hops in the present invention. Moreover, although the addition amount of hop is not specifically limited, Typically, it is about 0.0001 to 1 weight% with respect to the drink whole quantity.

(Other raw materials)
In this invention, you may use another raw material as needed in the range which does not prevent the effect of this invention. For example, sweeteners (including high-intensity sweeteners), flavors, yeast extracts, caramel pigments and other colorants, plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as soybean protein degradation products and corn, and Peptide-containing substances, protein substances such as bovine serum albumin, seasonings such as amino acids, and antioxidants such as ascorbic acid can be used as necessary within the range that does not interfere with the effects of the present invention.

  Thus, the beer-taste beverage of the present invention is obtained. The pH of the beer-taste beverage of the present invention may be pH 3 or more and 4 or less, preferably pH 3.0 or more, more preferably pH 3.3 or more. Moreover, it is preferably pH 4.0 or less, more preferably pH 3.7 or less.

(Packed beverage)
The beer-taste beverage of the present invention can be packaged. The form of the container is not limited at all, and can be filled into a sealed container such as a bottle, a can, a barrel, or a plastic bottle to make a beverage with a container.

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not restrict | limited to the following Example.

<Evaluation of extract>
In the examples, the amount of the extract in the beverage was evaluated by the following method. That is, the extract content was measured according to BCOJ beer analysis method 7.2 extract. The specific gravity at 20 ° C. was measured using a vibrating densimeter, and the extract content was determined from the attached extract table.

<Evaluation of calories>
The calories were calculated according to “Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards” published in connection with the Health Promotion Law.

<Evaluation of carbohydrates>
For the measurement of carbohydrates, a calculation formula based on the nutrition labeling standard (2003 Ministry of Health, Labor and Welfare Notification No. 176) was used.

<Evaluation of flavor>
In this specification, the flavor of the beer taste drink was evaluated by the sensory test by a scoring method. 6 panelists specialize in beer-like flavors in the mouth, the balance of the first half of the taste after about 0 to 0.5 seconds, the balance of the taste of the last half of the taste after about 0.5 to 1 second, As a comprehensive evaluation, it was evaluated on a 5-point scale. The average score of the evaluation points was calculated with “very good” = 5 points, “good” = 4 points, “normal” = 3 points, “slightly inferior” = 2 points, and “poor” = 1 point. If the average score is 2.5 or more, there is no problem as a product, and it is preferably 3.0 or more.

<Examples of producing beer-taste beverages>
The beer taste drinks shown in Tables 1 to 5 were prepared as follows.

  Hops were added to warm water to which the amount of indigestible dextrin (product name: Fiber Sol II, manufactured by Matsutani Chemical Co., Ltd.) in the amounts shown in Tables 1 to 5 was added, and boiled for 20 minutes to obtain a 100 L liquid sugar solution. . Collagen peptide was added to the obtained liquid sugar solution so that it might become content of Tables 1-5. In any sample, an appropriate amount of an antioxidant, a fragrance, and a caramel color are added if necessary, and an acidulant is added so that each has a pH shown in Tables 1 to 5, and then a commercially available isoalpha acid (JOHN I. HAAS, INC., Product name: ISOHOP) was added so that the product concentration was as shown in Tables 1 to 5 and stored for about 24 hours. Meanwhile, carbon dioxide was added so as to have the contents shown in Tables 1 to 5. Thereafter, a non-alcohol beer-taste beverage was obtained through steps of filtration, bottling and sterilization (heating at 65 ° C. or higher for 10 minutes).

The collagen peptides used are as follows.
Average molecular weight 600: Nitta Gelatin Co., Ltd., product name: Collapep PU
Average molecular weight 5100: manufactured by Nitta Gelatin Co., Ltd., product name: SCP5100
Average molecular weight 7500: Nitta Gelatin Co., Ltd., special order product

  About the obtained beer taste drink, the flavor was evaluated by the said evaluation method. The results are shown in Tables 1-5.

  As is clear from Table 1, excellent flavor balance was obtained in Examples 1-1 to 1-3 containing carbon dioxide, whereas Comparative Example 1-1 not containing carbon dioxide was evaluated in the first half of the taste. And the overall evaluation of flavor was also low.

As is apparent from Table 2, in Examples 2-1 to 2-3, the flavor balance excellent in the range where the content of iso-α acid is 0.5 × 10 ^{−3 to} 5.0 × 10 ⁻³ mass%. In contrast to Comparative Example 2-1, in which the content of iso-α acid was too small, the bitterness was weak and the balance of taste was not good. In Comparative Example 2-2 with too much isoα acid content and Comparative Example 2-4 with relatively high isoα acid and no dietary fiber, the bitter taste is not well balanced. there were. Here, when Example 2-3 is compared with Comparative Example 2-4, the amount of iso-α acid is relatively large in all, but in Example 2-3 containing dietary fiber, the flavor balance can be maintained. I understand that I can do it. When Example 2-2 is compared with Comparative Example 2-3, the taste of taste is good because Example 2-2 contains dietary fiber even if the amount of iso-α acid is small. In Comparative Example 2-3 which does not contain, the thickness was small and the drinking feeling was insufficient, and the flavor balance was insufficient.

  As is apparent from Table 3, in Examples 3-1 to 3-3, excellent flavor balance was obtained in the range of pH 3.0 to 4.0, whereas the pH was less than 3.0. In Example 3-1, the acidity was strong and the taste was not good. Moreover, in Comparative Example 3-2 whose pH exceeds 4.0, the acidity was weak and the taste was not good.

  As is apparent from Table 4, in Examples 4-1 to 4-3, an excellent flavor balance was obtained when the content of dietary fiber was in the range of 0.1 to 2.0 g / 100 mL, whereas dietary fiber was obtained. In Comparative Example 4-1, which does not contain, the feeling of drinking was slightly less, and the taste of the taste was not sufficient.

  As is clear from Table 5, in Examples 5-1 to 5-3, an excellent flavor balance was obtained when the content of collagen peptide was in the range of 280 to 1800 mg / 100 mL, whereas the content of collagen peptide In Comparative Examples 5-1 and 5-2 which are too much, a large amount of acidulant was required to adjust the pH, and the acidity was too strong. In Comparative Example 5-2, an attempt was made to improve the flavor by adding the amounts of dietary fiber and isoalpha acid, but no effect was obtained. In addition, a reference example is an example which does not mix | blend a collagen peptide, and it turns out that there is no influence on the flavor by addition of a collagen peptide in this case.

  The beer-taste beverage of the present invention has a good taste with a good balance between sourness and bitterness, and has a taste like beer, and can provide a new taste as a taste product.

Claims (7)

(A) a collagen peptide having an average molecular weight of 500 to 8000,
(B) carbon dioxide,
(C) isoalpha acid,
It contains (D) acidulant and (E) dietary fiber, has a pH of 3 or more and 4 or less, a collagen peptide content of 280 to 1800 mg / 100 mL, and an isoα acid content of 0.5 × 10 ^A substantially non-alcoholic beer-taste beverage having a content of ^{−3 to} 5.0 × 10 ⁻³ mass% and a dietary fiber content of 0.1 to 2.5 g / 100 mL.   The beer-taste drink according to claim 1, comprising hydroxyproline and having a content of 30 to 193 mg / 100 mL.   The beer-taste drink of Claim 2 containing the thing from which hydroxyproline is derived from (A) collagen peptide.   The content mass ratio [(C) / (D)] of (C) isoalpha acid and (D) acidulant is 0.003-0.050, It is any one of Claims 1-3. Beer taste drink.   The beer taste drink of any one of Claims 1-4 whose calories are 11 kcal / 100 mL or less.   The beer-taste beverage according to any one of claims 1 to 5, wherein the sugar content is 0.5 g / 100 mL or less.   The beer-taste beverage according to any one of claims 1 to 6, wherein the raw material does not contain malt.