JP2019122366A - METHOD FOR IMPROVING THE BITTER STIMULATION OF ISO α ACID-CONTAINING SPARKLING BEVERAGE - Google Patents

Abstract

To provide a method for improving the bitter stimulation of iso α acid-containing sparkling beverage without increasing the iso α acid content.SOLUTION: The present invention provides a method for improving the bitter stimulation of iso α acid-containing sparkling beverage, wherein an NIBEM value of the iso α acid-containing sparkling beverage is controlled to 75 seconds or less; and a sparkling beverage that contains iso α acid and has an NIBEM value of 75 seconds or less.SELECTED DRAWING: None

Description

  The present invention relates to a method for improving the bitter taste stimulation of an effervescent beverage containing iso-α acid.

  Beer-like effervescent beverages such as beer and low-malt beer have a unique bitter taste and flavor, and are characterized mainly by thirst and drinkability (the ability to keep drinking many glasses without getting tired). In particular, bitter taste stimulation by a bitter taste component derived from hops such as iso-α acid is important for achieving beer-like refreshing feeling and drinkability.

  On the other hand, the demand for low-calorie, low-sugar beer-like foamy beverages is also increasing due to the health-consciousness of consumers in recent years. By suppressing the use amount of the raw material such as malt, it is possible to reduce the calorie and sugar content of the beer-like foamable beverage. In addition, the demand for low alcohol beer with reduced alcohol concentration and non-alcohol beer without alcohol is also expanding.

  As a method for imparting a bitter taste to a beer-like effervescent beverage having a low alcohol concentration, for example, Patent Document 1 discloses that the alcohol formed in the upper part of the liquid surface is maintained for a certain time or more when poured into a container There is disclosed a method of raising the bitterness value to 25 BU or more and adjusting the pH to less than 4 in an effervescent beverage having a volume of less than 1% by volume.

JP, 2013-111074, A

  In the case of a low calorie or low sugar beer-like effervescent beverage, the amount of taste components contained in the beverage is generally small, so when the content of bitter taste components is increased, the taste balance is lost and only the bitter taste protrudes The beer has a tendency to be damaged. In addition, low alcohol beer and non-alcohol beer have no stimulus derived from alcohol, and lack of a sense of stimulation, resulting in a decrease of exhilaration and drinkability.

  In the present invention, it is an object of the present invention to provide a method for improving bitter taste stimulation in a sparkling beverage containing iso-α acid without increasing iso-α acid content.

  The present inventors, in effervescent beverages containing iso-alpha acid, do not increase the content of bitter-tasting ingredients by affecting the bitter taste stimulation by adjusting foamability and adjusting the NIBEM value to 75 seconds or less. The inventors found that bitter taste stimulation can be improved, and completed the present invention.

The method for improving bitter taste stimulation, the foamable beverage, and the method of producing a foamable beverage according to the present invention are the following [1] to [15].
[1] A method for improving the bitter taste stimulation of an effervescent beverage containing iso-α acid,
A method for improving bitter taste stimulation, comprising adjusting the NIBEM value of an effervescent beverage containing iso-α acid to 75 seconds or less.
[2] The method for improving bitter taste stimulation according to [1] above, wherein the foamable beverage containing iso-α acid is a beer-like foamable beverage.
[3] The method for improving bitter taste stimulation according to [1], wherein the foamable beverage containing the iso-α acid is a non-alcohol beer-like foamable beverage.
[4] The bitter taste stimulation improving method according to any one of the above [1] to [3], wherein the bitterness value of the foamable beverage containing the iso-α acid is 8 to 24 BU.
[5] A foamable beverage comprising iso-alpha acid and having a NIBEM value of 75 seconds or less.
[6] The effervescent beverage of [5] above, which is a beer-like effervescent beverage.
[7] The effervescent beverage according to [5] above, which is a non-alcohol beer-like effervescent beverage.
[8] The foamable beverage according to any one of the above [5] to [7], which has a protein content of 0.1 g / 100 mL or less.
[9] The foamable beverage according to any one of the above [5] to [8], which has a bitterness value of 8 to 24 BU.
[10] The effervescent beverage according to any one of the above [5] to [9], which contains an isoated hop extract.
[11] A method for producing an effervescent beverage containing iso-α acid,
A method for producing a sparkling beverage, comprising adjusting the NIBEM value of the beverage to 75 seconds or less.
[12] The method for producing a sparkling beverage according to the above [11], wherein the hop or hop processed product is used as a raw material.
[13] The method for producing a sparkling beverage according to the above [11] or [12], wherein malt is not used as a raw material.
[14] The method for producing a sparkling beverage according to any one of the above [11] to [13], wherein the produced sparkling beverage is a non-alcoholic beverage.
[15] The method for producing a sparkling beverage according to any one of the above [11] to [14], wherein the produced sparkling beverage is a beer-like sparkling beverage.

  According to the present invention, it is possible to improve bitter taste stimulation in an effervescent beverage containing iso-α acid without excessively increasing the bitter value. In particular, when the foamable beverage containing iso-α acid is a beer-like foamable beverage, the present invention provides a beer-like foamable beverage having a refreshing bitter taste and having a pleasant beer-like taste.

  In the present invention and in the specification of the present application, the “foamable beverage” means a beverage containing carbon dioxide gas. The effervescent beverage according to the present invention may be an alcoholic beverage, and may be a so-called non-alcoholic beverage or a low alcoholic beverage having an alcohol content of less than 1% by volume. Also, the beverage may be malt-based, beverage may not be malt-based, or may be a beverage produced through a fermentation process, or beverage produced without a fermentation process. It may be

  In the present invention and in the specification of the present application, "beer-like" means a taste reminiscent of flavored beers regardless of the product name and display. That is, an effervescent beverage (beer-like effervescent beverage) having beer-likeness is equivalent to or less than beer, regardless of the alcohol content, the presence or absence of use of malt and hop among the effervescent beverages, and the presence or absence of fermentation. It means a beverage with similar taste, taste and texture and high thirst and drinkability. Specific examples of beer-like effervescent beverages include beer, low-malt beer using malt as a raw material, effervescent alcoholic beverages that do not use malt, low alcohol effervescent beverages, non-alcohol beer and the like. In addition, it may be a liqueur obtained by mixing a beverage produced from malt as a raw material through a fermentation process with an alcohol-containing distillate. The alcohol-containing distillate is a solution containing an alcohol obtained by a distillation operation, and may be, for example, a raw material alcohol, and may be a distillation of spirits, whiskey, brandy, vodka, lamb, tequila, gin, shochu, etc. Alcohol can be used.

  In the present invention and the present specification, "bitter taste stimulus" means a bitter taste stimulus that is felt in the oral cavity when the beverage is contained in the mouth.

  In the present invention and the present specification, the bitterness value is an index of bitterness given by a hop-derived substance group containing isohumulone as a main component, and the bitterness value of a beverage such as a beer-like effervescent beverage is, for example, EBC method. (Beer Brewery Association: “Beer analysis method” 8.15 1990). Specifically, acid was added to the sample, followed by extraction with isooctane, and the absorbance at 275 nm of the isooctane layer obtained after centrifugation was measured using pure isooctane as a control multiplied by a constant (50) (BU) (BU) ).

  The method for improving bitter taste stimulation according to the present invention is a method for improving bitter taste stimulation of a sparkling beverage containing iso-alpha acid, and adjusting the NIBEM value of the sparkling beverage containing iso-alpha acid to 75 seconds or less It features. The reason why the bitter taste stimulation derived from iso-α acid is improved by reducing the foamability is not clear, but it is because the standing of the bitter taste in the oral cavity is improved by the small amount of the substance that holds foam such as protein. It is guessed that there is no.

  In the method for improving bitter taste stimulation according to the present invention, the NIBEM value of the foamable beverage containing iso-α acid may be reduced to 75 seconds or less, preferably 60 seconds or less, and 50 seconds or less Is more preferably reduced to 30 seconds or less, still more preferably reduced to 20 seconds or less, and may be 0 seconds.

  The NIBEM value is a value obtained by measuring the disintegration rate of injected foam by electrical conductivity, and is generally used for the evaluation of foam stability of beer and the like. The NIBEM value of the beer-like effervescent beverage can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method according thereto.

  The foam of the sparkling beverage is mainly formed by foam protein. For this reason, the NIBEM value can be reduced by reducing the content of foam protein in the beverage. Moreover, the NIBEM value of a drink can also be reduced by adding an antifoamer or adding an emulsifying agent. As an antifoamer and an emulsifier, the below-mentioned thing can be used.

  The effervescent beverage to which the method for improving bitter taste stimulation according to the present invention is applied is not particularly limited, and any effervescent beverage containing iso-α acid may be used. The effervescent beverage to which the method for improving bitter taste stimulation according to the present invention is applied is preferably a beverage in which the taste balance inherent in the beverage is not impaired due to the improvement of bitter taste stimulation of iso-α acid. More preferred are beverages in which the taste balance inherent in the beverage is improved by the improvement, and beer-like effervescent beverages are particularly preferred. By performing the method for improving the bitter taste stimulation according to the present invention on a beer-like effervescent beverage, the bitter taste stimulation by iso-α-acid is improved, and a refreshing flavor like beer can be realized.

  The effervescent beverage to which the method for improving bitter taste stimulation according to the present invention is applied may be an alcoholic beverage, but an alcoholic beverage or a non-alcoholic beverage having a low alcohol concentration is preferable. It is because the bitter taste improving effect by the reduction of the NIBEM value is more sufficiently exhibited in the beverage in which the alcohol stimulation is insufficient or in which the alcohol stimulation is not performed than the beverage in which the alcohol stimulation is sufficient.

  Since the bitter taste stimulus can be improved without increasing the content of the bitter taste component such as iso-α acid by the method for improving the bitter taste stimulus according to the present invention, the bitter taste stimulus improvement method according to the present invention is applied. An effervescent beverage need not have an excessively high bitterness value. For example, the method for improving bitter taste stimulation according to the present invention can be performed on an easily drinkable, sparkling bitter drink having a bitterness value of 8 to 24 BU.

  The effervescent beverage according to the present invention is characterized by containing iso-alpha acid and having a NIBEM value of 75 seconds or less. The foamable beverage according to the present invention includes the foamable beverage obtained by performing the method for improving bitter taste stimulation according to the present invention. The NIBEM value of the sparkling beverage according to the present invention may be 75 seconds or less, preferably 60 seconds or less, more preferably 50 seconds or less, still more preferably 30 seconds or less, still more preferably 20 seconds or less, 0 seconds It may be

  The bitterness value of the foamable beverage according to the present invention is not particularly limited, and can be appropriately adjusted according to the required product quality. It is not necessary to make the bitterness value of the effervescent beverage according to the present invention excessively high, because the bitter taste stimulation can be improved by reducing the NIBEM value, and it is preferably 8 to 24 BU, more preferably 10 to 20 BU. More preferred is 12-18 BU.

  By using hops or processed hops as a raw material, a foamable beverage containing iso-alpha acid can be produced. Hop contains alpha acid, which is a precursor of iso alpha acid. The hops used as the raw material may be raw hops, dry hops or hop pellets. Moreover, as a hop processed product used as a raw material, the hop extract which extracted the bitterness component from the hop may be sufficient. In addition, it may be a processed hop product containing a component obtained by isocyanation of a bitter taste component in hops such as isophized hop extract, tetrahydroisohumulone, hexahydroisohumulone and the like. As an effervescent beverage according to the present invention, one containing an iso-ized hop extract is particularly preferable.

  In effervescent beverages, the higher the content of foam protein, the better the foam retention and the higher the NIBEM value. Therefore, in order to reduce the NIBEM value of the sparkling beverage, it is preferable to reduce the content of protein. For example, 0.1 g / 100 mL or less is preferable, as for the protein content of the foamable drink which concerns on this invention, 0.05 g / 100 mL or less is more preferable, and 0.01 g / 100 mL or less is more preferable.

  The protein content (g / 100 g) in the effervescent beverage is measured first by the Kjeldahl method, and the total nitrogen content (g / 100 g) in the test sample is calculated. It can be calculated by multiplying In addition, it can also be calculated from the blending amount of raw materials containing protein.

  The effervescent beverage according to the present invention may be a beverage manufactured using malt as a raw material, or may be a beverage manufactured without using malt as a raw material. A beverage manufactured using malt as a raw material contains a large amount of various substances derived from malt, and contains more taste components than a beverage manufactured without using malt as a raw material. For this reason, since the bitter taste stimulation improvement effect by NIBEM value reduction is more fully exhibited, the foamable beverage according to the present invention preferably has less malt as a raw material, and the beverage manufactured without using malt as a raw material Is more preferred.

  The type of effervescent beverage according to the present invention is not particularly limited as long as it is an effervescent beverage containing iso-α acid, but it is desirable to improve bitter taste stimulation of iso-α acid from the viewpoint of flavor improvement. It is preferable that it is a sparkling beverage. In addition, when the foamable beverage according to the present invention is a beer-like foamable beverage, it may be an alcoholic beverage, but since the bitter taste stimulation improving effect by reducing the NIBEM value is more sufficiently exhibited, the beer-like foamable beverage The alcohol concentration of 1% by volume or less is preferable, less than 0.5% by volume is more preferable, less than 0.05% by volume is more preferable, and 0% by volume (alcohol is not contained as a raw material) Sexual beverages are particularly preferred.

  The effervescent beverage according to the present invention is particularly preferably a beer-like effervescent beverage having a protein content of 0.1 g / 100 mL or less, or a non-alcohol beer-like effervescent beverage having an alcohol concentration of 0% by volume; Is preferably 0.1 g / 100 mL or less, and a nonalcoholic beer-like foamable beverage having a bitterness value of 8 to 24 BU.

  When the effervescent beverage according to the present invention is a container-packed beverage, the container filled with the effervescent beverage according to the present invention is not particularly limited. Specifically, glass bottles, cans, flexible containers and the like can be mentioned. As a flexible container, the container formed by shape | molding flexible resin, such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), PET (polyethylene terephthalate), is mentioned. The flexible container may be made of a single layer resin or may be made of a multilayer resin.

  When the effervescent beverage according to the present invention is a beer-like effervescent beverage, using a raw material containing iso-alpha acid or using a raw material containing alpha-acid which is a precursor of iso-alpha acid, final product foaming It can be produced in the same manner as a general fermented beer-like foamable beverage or a non-fermented beer-like foamable beverage except that the NIBEM value of the basic beverage is adjusted to 75 seconds or less.

  In general, a fermented beer-like effervescent beverage produced through a fermentation process can be produced by a process of preparation (fermentation material liquid preparation), fermentation, storage, and filtration.

  First, as a charging step (fermentation raw material liquid preparation step), a fermentation raw material liquid is prepared from one or more kinds of fermentation raw materials selected from the group consisting of grain raw materials and sugar raw materials. Specifically, a mixture containing a fermentation raw material and a raw material water is heated to saccharify the starch to prepare a sugar solution, and then the obtained sugar solution is boiled and then at least a part of the solid content is removed To prepare a fermentation material solution.

  First, a mixture containing at least one of a grain raw material and a sugar raw material and raw material water is prepared and heated, and starch such as grain raw material is saccharified to prepare a sugar liquid. As a raw material of a sugar liquid, only a grain raw material may be used, only a sugar raw material may be used, or both may be mixed and used. Examples of grain raw materials include barley and wheat, barley such as malt thereof, beans such as rice, corn and soybean, potato and the like. Although a grain raw material can also be used as a grain syrup, a grain extract, etc., it is preferable to use as a grain ground material obtained by grinding. The grinding treatment of grains can be performed by a conventional method. The ground grain product may be a ground malt material, corn starch, corn grits or the like, which has been subjected to a treatment which is usually carried out before or after the grinding treatment. In the present invention, it is preferable that the ground cereals used be ground malts. By using a malt ground material, it is possible to produce a fermented beer-like effervescent beverage having a clearer beer-like character. The ground malt may be barley, for example, two-row barley, which is germinated by a conventional method, dried, and then ground to a predetermined particle size. In addition, as a grain material used in the present invention, one kind of grain material may be used, or a mixture of plural kinds of grain materials may be used. For example, ground malt may be used as the main raw material, and ground rice or corn may be used as the auxiliary raw material. As a saccharide | sugar raw material, saccharides, such as liquid sugar, are mentioned, for example.

  Since the bitter taste stimulation improvement effect by reducing the NIBEM value is more effectively exhibited, it is preferable for the fermented beer-like effervescent beverage according to the present invention that the use ratio of malt to the total amount of the raw materials is 66 mass% or less The content is more preferably 50% by mass or less, further preferably 25% by mass or less, and particularly preferably not using malt as a raw material. The malt use ratio is measured in accordance with the provisions of the Liquor Tax Act.

  Grain materials and the like and auxiliary materials other than water may be added to the mixture. Examples of the auxiliary material include hops, dietary fiber, yeast extract, fruit juice, bittering agents, coloring agents, herbs, and perfumes. Moreover, enzyme agents, such as saccharifying enzymes, such as alpha-amylase, glucoamylase, and pullulanase and protease, can be added as needed.

  The saccharification treatment is performed using an enzyme derived from grain raw materials and the like and an enzyme added separately. The temperature and time of the saccharification treatment depend on the type of grain material used, the ratio of grain material in the whole fermentation material, the type of enzyme added and the amount of the mixture, the desired quality of the fermented beer-like effervescent beverage etc. It will be adjusted appropriately in consideration of it. For example, the saccharification treatment can be performed by a conventional method, such as maintaining a mixture containing grain raw materials and the like at 35 to 70 ° C for 20 to 90 minutes.

  Boiling (boiling product of sugar liquid) can be prepared by boiling the sugar liquid obtained after the saccharification treatment. The sugar solution is preferably filtered before boiling and the resulting filtrate is preferably boiled. Also, instead of the filtrate of the sugar solution, malt extract with hot water may be used to boil it. The boiling method and its conditions can be determined suitably.

  By adding a herb or the like as appropriate before or during the boiling treatment, a fermented beer-like foamable beverage having a desired flavor can be produced. For example, by adding hops before or during boiling treatment and boiling treatment in the presence of hops, it is possible to efficiently boil the flavor and aroma components of hops, in particular, the bitter taste components. The addition amount of hops, the addition mode (for example, addition in several times, etc.) and the boiling conditions can be appropriately determined.

  The broth obtained after the boiling process contains a cocoon such as a protein produced by precipitation. Therefore, at least a portion of solid matter such as salmon is removed from the broth. The removal of soot may be carried out by any solid-liquid separation treatment, but generally, a precipitate called a whirlpool is used to remove the precipitate. The temperature of the soup at this time should just be 15 ° C or more, and generally it is carried out at about 50-100 ° C. After removing the koji, the broth (filtrate) is cooled to an appropriate fermentation temperature by a plate cooler or the like. Boiled juice after removing the cocoons becomes a fermentation raw material liquid.

  Next, in the fermentation step, the fermented raw material liquid that has been cooled is inoculated with yeast to carry out fermentation. The cooled fermentation raw material liquid may be subjected to the fermentation process as it is, or may be subjected to the fermentation process after being adjusted to a desired extract concentration. The yeast used for fermentation is not particularly limited, and usually can be selected appropriately from yeasts used for producing alcoholic beverages. It may be a top surface fermentation yeast or a bottom surface fermentation yeast, but is preferably a bottom surface fermentation yeast because application to large-scale brewing equipment is easy.

  Furthermore, as a storage step, the obtained fermentation broth is aged in a storage tank, stored and stabilized under low temperature conditions of about 0 ° C., and then, as a filtration step, the fermentation broth after aging is filtered. Yeast and proteins insoluble in the temperature range can be removed to obtain the desired fermented beer-like effervescent beverage. The said filtration process should just be the method of filtration removal of yeast, for example, diatomaceous earth filtration, the filter filtration with a filter with an average hole diameter of about 0.4-1.0 micrometer, etc. are mentioned.

  A non-fermented beer-like effervescent beverage produced without undergoing a fermentation step can generally be produced by a method (formulation method) of mixing the respective raw materials. For example, specifically, by mixing each raw material, it can manufacture by the preparation process of preparing a preparation liquid, and the gas introduction process of adding carbon dioxide gas to the obtained preparation liquid.

  First, in the preparation step, the preparation solution is prepared by mixing the raw materials. In the preparation step, it is preferable to prepare a preparation solution in which all the raw materials other than carbon dioxide gas are mixed. The order of mixing the respective raw materials is not particularly limited. All the raw materials may be added simultaneously to the raw material water, or the raw materials may be added sequentially, such as adding the raw materials remaining after dissolving the previously added raw materials. In addition, for example, the raw material water may be mixed with solid (for example, powder or granular) raw material and alcohol, and the solid raw material is previously made into an aqueous solution, and these aqueous solutions and alcohol, if necessary, raw material water It may be mixed. Furthermore, what heated the raw material may be put into raw material water, and the prepared liquid preparation may be heated.

As a raw material, a bitter taste agent, an acidulant, a sweetener, a caramel pigment, a flavor agent, ethanol, an antifoamer, an emulsifier, a water-soluble dietary fiber, a protein or a degradation product thereof and the like can be mentioned.
Examples of the bitter taste agent include hops, hop extracts, processed hop products containing a component obtained by isocyanating the bitter taste component in hop, and bitter taste agents other than the bitter taste components derived from hops mentioned above. As a bittering agent contained in the non-fermented beer-like effervescent beverage according to the present invention, hop extract or processed hop product is preferable, and iso-ized hop extract is particularly preferable.

  Examples of the acidulant include organic acids such as citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, phosphoric acid, lactic acid, adipic acid, and fumaric acid.

  Sweeteners include sucrose, liquid sugar, oligosaccharides, dextrin, starch, sweet amino acids, high sensitivity sweeteners and the like. Examples of sweetening-type amino acids include alanine and glycine, with alanine being preferred. Examples of the high sensitivity sweetener include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, sucralose and the like.

Examples of the flavor include beer extract, beer flavor, hop flavor and the like.
As an antifoamer, silicone type antifoamers, such as a dimethylpolysiloxane, etc. are mentioned, for example.
Examples of the emulsifying agent include polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, polypropylene glycol fatty acid ester, sorbitan fatty acid ester, polysorbate and the like.

  By water soluble dietary fiber is meant a carbohydrate which is soluble in water and which is not or hardly digested by human digestive enzymes. Examples of the water-soluble dietary fiber include soybean dietary fiber (soluble soy polysaccharide), polydextrose, indigestible dextrin, galactomannan, inulin, guar gum degradation product, pectin, gum arabic and the like.

  As the bitter taste stimulation improvement effect by NIBEM value reduction is more effectively exerted, the non-fermented beer-like effervescent beverage according to the present invention is that the use ratio of malt to the total amount of the solid material is 66 mass% or less The content is preferably 50% by mass or less, more preferably 25% by mass or less, and particularly preferably not using malt as a raw material. The malt use ratio is measured in accordance with the provisions of the Liquor Tax Act.

  When insoluble matter is generated in the preparation liquid prepared in the preparation process, it is preferable to carry out a process of removing the insoluble matter such as filtration to the preparation liquid prior to the gas introduction step. The insoluble matter removal treatment is not particularly limited, and can be carried out by methods commonly used in the relevant technical field such as filtration method and centrifugation method. In the present invention, insolubles are preferably removed by filtration, and more preferably removed by diatomaceous earth filtration.

  Subsequently, carbon dioxide gas is added to the preparation liquid obtained by the preparation process as a gas introduction process. This gives a non-fermented beer-like effervescent beverage. By adding carbonation, the same refreshing feeling as beer is provided. The addition of carbon dioxide gas can be performed by a conventional method. For example, the preparation liquid obtained by the preparation process and carbonated water may be mixed, or carbon dioxide gas may be directly added to and dissolved in the preparation liquid obtained by the preparation process.

  After carbon dioxide gas is added, the obtained non-fermented beer-like effervescent beverage may be further subjected to a treatment for removing insoluble matter such as filtration. The insoluble matter removing process is not particularly limited, and can be performed by a method commonly used in the relevant technical field.

  EXAMPLES The present invention will next be described in more detail by way of examples and reference examples, which should not be construed as limiting the invention thereto.

<Bitterness value>
In the subsequent experiments, the bitterness value of the beverage was measured according to the EBC method.

<NIBEM value>
In the subsequent experiments, the NIBEM value of the beverage was measured using a NIBEM measurement device (manufactured by Haffmans).

<Sensory evaluation>
In the subsequent experiments, sensory evaluation of the bitter taste stimulation strength and beerness of the beverage was performed as follows. In addition, the intensity of the bitter taste stimulus was defined as the intensity at which the stimulus derived from the bitter taste was felt in the oral cavity when the liquid was contained in the mouth.

  Specifically, the strength of bitter taste stimulation and the beer-likeness of the beverage were evaluated in comparison with control samples by 10 trained beer specialist panels. As for the evaluation of the intensity of bitter taste stimulation, 1 point is weaker in bitter taste stimulation than control sample, 2 points are similar in bitter taste intensity to control, 3 points are strong bitter taste stimulation in comparison with control sample, And The beer-likeness was evaluated as follows: 1 point is weak in beerness compared to the control sample, 2 points are beer-likeness equal to the control, and 3 points are beer-likeness stronger than the control sample. The score for each sample was the average of the scores of 10 trained beer specialist panels. When the score of each sample was 1.5 points or less or 2.5 points or more, it was judged that the sample was different from the control sample.

Example 1
The effect of bubbling (NIBEM value) on bitter taste stimulation in non-alcohol beer containing no alcohol was investigated.
First, a mixture of 1 g of water with 25 g of dextrin, 10 g of liquid sugar, 0.3 g of caramel, 0.7 g of phosphoric acid, and 1.0 g of a fragrance is added with isoated hop extract (manufactured by John I. Haas, Inc.). A clear base solution was prepared by adding the bitterness value of the non-alcohol beer obtained as above to 17 BU and dissolving carbon dioxide gas so as to obtain 3.8 GV.

  In this base solution, the NIBEM value is 0 seconds (Test 1), 50 seconds (Test 2), 80 seconds (Test 3), 100 seconds (Test 4), 150 seconds (Test 5), or 200 seconds (Control 1). Soluble soybean polysaccharide (product name: Soyafive S-LN, manufactured by Fuji Oil Co., Ltd.) was dissolved to produce a non-alcohol beer, and sensory evaluation of the strength of bitter taste stimulation and beerness was performed.

  The evaluation results of each sample are shown in Table 1. The beer-likeness was almost the same as any non-alcohol beer, and it was found that there was no change in the beer-likeness due to the difference in the NIBEM value, and the NIBEM value had little effect on the beer-likeness. On the other hand, the score of the bitter taste stimulus strength increased as the NIBEM value decreased, and the bitter taste stimulus improved as the foam stability decreased.

Example 2
The effect of bubbling (NIBEM value) on bitter taste stimulation in non-alcohol beer containing no alcohol was investigated.
Specifically, Example 1 was repeated except that soluble soybean polysaccharide was replaced by soybean-derived protein (product name: Hynute DC6, manufactured by Fuji Oil Co., Ltd.) so as to obtain the compounding amount described in Table 2. Similarly, non-alcohol beer was produced, and sensory evaluation of the strength of bitter taste stimulation and beerness was performed.

  The evaluation results of each sample are shown in Table 2. The same results as in Example 1 were obtained. That is, it was found that the beerness was almost the same as any non-alcohol beer, and no change was observed in the beerness due to the difference in the NIBEM value, and the NIBEM value did not significantly affect the beerness. On the other hand, the score of the bitter taste stimulus strength increased as the NIBEM value decreased, and the bitter taste stimulus improved as the foam stability decreased.

[Example 3]
The influence of bubble retention (NIBEM value) on bitter taste stimulation in non-alcohol beer with different iso-alpha acid content was investigated.

A clear base solution was prepared in the same manner as in Example 1 except that the amount of the isotroped hop extract was added so that the bitterness value of the finally obtained non-alcohol beer would be 5 to 30 BU.
In the obtained base solution, soluble soybean polysaccharide (product name: Soyafive S-LN, manufactured by Fuji Oil Co., Ltd.) is dissolved so that the NIBEM value becomes 0 seconds (test sample) or 200 seconds (control sample). Non-alcohol beer was manufactured. With respect to the test sample having a NIBEM value of 0 seconds, a control sample having an equal bitterness value of 200 seconds having an NIBEM value of 200 seconds was compared with each other to perform a sensory evaluation of the intensity of bitter taste stimulation.

  The evaluation results of each sample are shown in Table 3. In addition, although there is only a column of a test sample in Table 3, all these results are the results compared with each control sample. The evaluation value of the bitter taste stimulation intensity increased depending on bitterness value for non-alcohol beer with bitterness value of 5BU to 15BU, and decreased for bitterness value depending on non-alcohol beer with bitterness value of 15BU to 30BU . The non-alcohol beer of Test 11 having a bitterness value of 5 BU and the non-alcohol beer of Test 17 having a bitterness value of 30 BU had no difference in the intensity of bitter taste stimulation from the control sample. From these results, it was found that the bitter taste stimulation improving effect by the reduction of the NIBEM value is difficult to obtain even if the bitterness value is too small or too large, and the bitterness value is well obtained within the range of 8 to 25 BU. In the present example, the intensity of bitter taste stimulation was examined by comparing the differences in NIBEM values among those with similar bitter intensity, but naturally, the bitter taste stimulation was felt stronger as the bitterness value is higher . In non-alcohol beer with a bitterness value of 30 BU, there was a comment that it was too bitter and difficult to drink.

Example 4
The influence of bubble retention (NIBEM value) on bitter taste stimulation by bitter components other than iso-α acid was investigated.
As a bitter-tasting ingredient, an example except that isopinated hop extract (manufactured by John I. Haas, Inc.), quinine extract, or Quassar extract was added so that the finally obtained non-alcohol beer had a bitterness value of 17 BU. A clear base solution was prepared as in 1.
In the obtained base solution, soluble soybean polysaccharide (product name: Soyafive S-LN, manufactured by Fuji Oil Co., Ltd.) is dissolved so that the NIBEM value becomes 0 seconds (test sample) or 200 seconds (control sample). Non-alcohol beer was manufactured. A test sample with a NIBEM value of 0 seconds was compared with a control sample with a NIBEM value of 200 seconds blended with the same type of bitter taste component to perform a sensory evaluation of the strength of bitter taste stimulation.

  The evaluation results of each sample are shown in Table 4. In addition, although there is only a column of a test sample in Table 4, all these results are the results compared with each control sample. As a result, in non-alcohol beer compounded with isopinated hop extract, bitter taste stimulation was stronger in the sample with NIBEM value of 0 seconds than in the sample with NIBEM value of 200 seconds (Test 18), while quinine extract Alternatively, in the non-alcohol beer compounded with the washer extract, the bitter taste stimulus did not improve even if the NIBEM value was reduced (Tests 19 and 20). From these results, it was suggested that the bitter taste improving effect by NIBEM value reduction is an effect peculiar to the bitter taste of iso alpha acid.

Claims (15)

A method for improving the bitter taste stimulation of an effervescent beverage containing iso-alpha acid,
A method for improving bitter taste stimulation, comprising adjusting the NIBEM value of an effervescent beverage containing iso-α acid to 75 seconds or less.   The method for improving bitter taste stimulation according to claim 1, wherein the foamable beverage containing iso-α acid is a beer-like foamable beverage.   The method for improving bitter taste stimulation according to claim 1, wherein the foamable beverage containing the iso-α acid is a non-alcohol beer-like foamable beverage.   The bitter taste stimulation method according to any one of claims 1 to 3, wherein the bitterness value of the foamable beverage containing the iso-α acid is 8 to 24 BU.   An effervescent beverage comprising iso-alpha acid and having a NIBEM value of 75 seconds or less.   The foamable beverage according to claim 5, which is a beer-like foamable beverage.   The foamable beverage according to claim 5, which is a non-alcohol beer-like foamable beverage.   The effervescent beverage according to any one of claims 5 to 7, wherein the protein content is 0.1 g / 100 mL or less.   The effervescent beverage according to any one of claims 5 to 8, wherein the bitterness value is 8 to 24 BU.   The effervescent beverage according to any one of claims 5 to 9, which contains an isominated hop extract. A method of producing a sparkling beverage comprising iso-alpha acid, comprising
A method for producing a sparkling beverage, comprising adjusting the NIBEM value of the beverage to 75 seconds or less.   The manufacturing method of the foamable drink of Claim 11 which uses a hop or a hop processed product as a raw material.   The manufacturing method of the foamable drink of Claim 11 or 12 which does not use a malt as a raw material.   The method for producing a sparkling beverage according to any one of claims 11 to 13, wherein the produced sparkling beverage is a non-alcoholic beverage.   The method for producing a foamable beverage according to any one of claims 11 to 14, wherein the produced foamable beverage is a beer-like foamable beverage.