JP2019201615A - Beer taste beverage - Google Patents

Abstract

To provide a beer taste beverage having a more whitish appearance of bubbles.SOLUTION: A beer taste beverage contains a caramel I, and at least one foaming agent selected from a thickening polysaccharide and a surfactant. The foaming agent is preferably at least one selected from an alginic acid, octenyl succinate starch, glycerol fatty acid ester and saponin; among them, the alginic acid being particularly preferable.SELECTED DRAWING: None

Description

  The present invention relates to a beer-taste beverage.

  Various studies have so far been made on technical means for improving the visual characteristics of beer-taste beverages such as the whiteness of foam appearance. For example, Patent Document 1 discloses a foam ΔE value with respect to a white calibration plate in a Lab color space as a beer-taste beverage that is excellent in whiteness of foam and excellent in mouthfeel and creamy impression. A beer-taste beverage that is 12 or less is disclosed.

JP-A-2018-61467

  In the beer-taste beverage containing a predetermined foaming agent, the present inventors have the appearance of foam when caramel I is blended, compared to the case where other caramel (for example, caramel III) is blended. I found it whiter.

  The present invention is based on this novel finding, and an object of the present invention is to provide a beer-taste beverage with a whiter foam appearance.

  The present invention provides a beer-taste beverage containing caramel I and at least one foaming agent selected from the group consisting of thickening polysaccharides and surfactants. Since the beer taste drink which concerns on this invention contains caramel I and a predetermined | prescribed foaming agent, the appearance of foam is whiter.

  In the beer-taste beverage according to the present invention, the foaming agent may be at least one selected from the group consisting of alginic acids, starch octenyl succinate, glycerin fatty acid ester and saponin, and may be alginic acids. In this case, the effect of the present invention is more remarkably exhibited.

  The NIBEM value of the beer-taste beverage according to the present invention may be 60 or more.

  According to the present invention, it is possible to provide a beer-taste beverage having a whiter foam appearance.

  Hereinafter, embodiments for carrying out the present invention will be described in detail. In addition, this invention is not limited to the following embodiment.

  The beer-taste beverage according to this embodiment contains caramel I and at least one foaming agent selected from the group consisting of thickening polysaccharides and surfactants.

  In this specification, the “beer-taste beverage” means an effervescent beverage (also referred to as a beer-taste effervescent beverage) having a beer-like flavor. The beer-taste beverage may be a beer-taste alcoholic beverage with an alcohol content of 1 v / v% or more, or a non-alcohol beer-taste beverage with an alcohol content of less than 1 v / v%. In the present specification, alcohol means ethanol unless otherwise specified.

  Examples of the beer-taste alcoholic beverage include those classified as beer, sparkling liquor, other sparkling liquors, and liqueurs under the Liquor Tax Law (March 3, 1999, Law No. 4).

  The alcohol content of the beer-taste alcoholic beverage is not particularly limited, and may be, for example, 1 v / v% or more and 20 v / v% or less. The lower limit of the alcohol content of the beer-taste alcoholic beverage may be, for example, 1 v / v% or more, 2 v / v% or more, 3 v / v% or more, 4 v / v% or more, 5 v / v% or more. Further, the upper limit of the alcohol content of the beer-taste alcoholic beverage is, for example, 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less. 6v / v% or less, 5v / v% or less, 4v / v% or less, 3v / v% or less.

  A non-alcohol beer-taste beverage is a beer-taste beverage that does not substantially contain alcohol. The alcohol content of the non-alcohol beer-taste beverage may be less than 1 v / v%, may be 0.5 v / v% or less, may be 0.1 v / v% or less, and is 0.005 v / v%. Or less (0.00 v / v%).

In this specification, the foaming property means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm ² ) or more. In the case of foaming, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg / cm ² ) or about 0.235 MPa (2.4 kg / cm ² ).

  Caramel I means caramel I listed in the list of items in the existing additive list (Japan Food Chemistry Research Foundation, revised on January 30, 2014).

  The content of caramel I is 0.01 w / v% or more, 0.02 w / v% or more, 0.03 w / v% or more, 0.04 w / v% or more, and 0.0. 05 w / v% or more, 0.07 w / v% or more, 0.08 w / v% or more, 0.09 w / v% or more, 0.10 w / v% or more, 0.15 w / v% or more, or 0.20 w May be 5.0 w / v% or less, 1.0 w / v% or less, 0.50 w / v% or less, 0.30 w / v% or less, 0.20 w / v% or less, 0 .15 w / v% or less, or 0.10 w / v% or less.

  The beer-taste beverage according to this embodiment contains at least one foaming agent selected from the group consisting of thickening polysaccharides and surfactants (hereinafter also simply referred to as “foaming agent”). A thickening polysaccharide is a polysaccharide that exhibits thickening when dissolved in water. Examples of the thickening polysaccharide include alginic acids (eg, alginic acid, alginates, alginates (eg, propylene glycol alginate), etc.). Examples of the surfactant include starch octenyl succinate (starch sodium octenyl succinate), saponin (eg, quillaja saponin, soybean saponin, etc.) glycerin fatty acid ester (eg: decaglycerin laurate, etc.). The said foaming agent may be used individually by 1 type, and may be used in combination of 2 or more type.

  The foaming agent may be at least one selected from the group consisting of alginic acids, starch octenyl succinate, glycerin fatty acid ester and saponin, may be alginic acid, and may be alginic acid ester.

  When the foaming agent contains alginic acids, the content of alginic acids is 0.001 w / v% or more, 0.002 w / v% or more, 0.003 w / v% or more, 0 with respect to the total amount of the beer-taste beverage. 0.005 w / v% or more, 0.010 w / v% or more, 0.015 w / v% or more, or 0.020 w / v% or more, 0.15 w / v% or less, 0.10 w / v % Or less, 0.07 w / v% or less, or 0.05 w / v% or less.

  When the foaming agent contains octenyl succinate starch, the content of octenyl succinate starch is 0.005 w / v% or more, 0.008 w / v% or more, 0.010 w / v% or more based on the total amount of the beer-taste beverage. 0.012 w / v% or more, 0.025 w / v% or more, 0.050 w / v% or more, 0.075 w / v% or more, or 0.10 w / v% or more, 0.50 w / V% or less, 0.35 w / v% or less, or 0.25 w / v% or less may be sufficient.

  When the foaming agent contains glycerin fatty acid ester, the content of glycerin fatty acid ester is 0.00025 w / v% or more, 0.00125 w / v% or more, 0.0025 w / v% or more with respect to the total amount of the beer-taste beverage. 0.00375 w / v% or more, or 0.0050 w / v% or more, 0.025 w / v% or less, 0.0175 w / v% or less, or 0.0125 w / v% or less, Also good.

  When the foaming agent contains saponin, the content of saponin is 0.00005 w / v% or more, 0.00025 w / v% or more, 0.0005 w / v% or more, 0.00075 w with respect to the total amount of the beer-taste beverage. / V% or more, or 0.001 w / v% or more, 0.005 w / v% or less, 0.0035 w / v% or less, or 0.0025 w / v% or less.

  The total content of the foaming agent is, for example, 0.00005 w / v% or more, 0.00025 w / v% or more, 0.001 w / v% or more, or 0.005 w / v% with respect to the total beer-taste beverage It may be above, and may be 0.50 w / v% or less, 0.15 w / v% or less, 0.025 w / v% or less, or 0.005 w / v% or less.

  The beer-taste beverage according to this embodiment may have a NIBEM value of 60 or more, 65 or more, 70 or more, 75 or more, 80 or more, 90 or more, 100 or more, 120 or more, 150 or more, 200 or more, or 230 or more. . The NIBEM value may be, for example, 350 or less, 300 or less, or 250 or less.

  NIBEM values were calculated using “8.29. Foam NIBEM-T” of the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Sake Brewing Association [Analysis Committee], revised and revised in 2013). It can be measured by the method described in “Method for measuring foam retention”.

  The NIBEM value of a beer-taste beverage can be adjusted, for example, by controlling the types, combinations, and contents of caramel I and foaming agent in the beer-taste beverage.

  The chromaticity of the liquid of the beer taste drink which concerns on this embodiment is 40 or less, 35 or less, 30 or less, 25 or less, 20 or less, 19 or less, 18 or less, 17 or less, 16 or less, 15 or less, 14 or less, 13 or less. 12 or less, 11 or less, or 10 or less, or 2 or more, 3 or more, 4 or more, 5 or more, 6 or more, 7 or more, 8 or more, or 9 or more.

  The chromaticity of the liquid of the beer-taste beverage is “8.8 Chromaticity” of the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Sake Brewery Association [Analysis Committee], revised and revised in 2013). It can be measured by the method described in “8.8.2 Absorbance method”.

  The chromaticity of the foam of the beer-taste beverage may be 80 or less, 45 or less, 40 or less, 35 or less, 30 or less, 25 or less, or 20 or less, and may be 2 or more, 4 or more, or 6 or more. The chromaticity of the foam of a beer-taste beverage can be measured by the method described in the examples described later.

  The beer-taste beverage according to the present embodiment may be a fermented beverage (beer-taste fermented beverage) or a non-fermented beverage (beer-taste non-fermented beverage). Fermented beverages are manufactured through fermentation with yeast or the like. A non-fermented drink is manufactured without performing fermentation with yeast or the like.

  In the beer-taste beverage according to this embodiment, unless the effects of the present invention are inhibited, addition of a sweetener, an antioxidant, an acidulant (for example, lactic acid), a bitterness (for example, hop extract) or the like that is usually blended in the beverage An agent may be contained.

  The beer taste drink which concerns on this embodiment can be provided in a container. The container may be any container that can be sealed, and a so-called can container or barrel container made of metal (such as aluminum or steel) may be used. Moreover, a glass container, a plastic bottle container, a paper container, a pouch container, etc. can also be applied to the container. The capacity of the container is not particularly limited, and any one currently in circulation can be applied. In addition, it is preferable to apply a metal container because it can completely block gas, moisture and light and can maintain stable quality at room temperature for a long time.

  The manufacturing method of the beer taste drink which concerns on this embodiment includes the process of mix | blending at least 1 sort (s) of foaming agents selected from the group which consists of caramel I, thickening polysaccharide, and surfactant. The amounts of the caramel I and the foaming agent to be blended can be appropriately set, and for example, they may be blended so as to fall within the above-mentioned range.

  What is necessary is just to perform the process of mix | blending caramel I and a foaming agent in the any stage in the manufacturing process of a beer taste drink. For example, caramel I and the foaming agent can be blended in a mixing tank that mixes raw materials for a beer-taste beverage. In the mixing tank, a predetermined amount of raw material liquid such as water and carbonated water, various additives, distilled alcohol, etc. are added to the mixing tank at any timing before, simultaneously with and after the mixing of the caramel I and the foaming agent. Can be blended. The presence or absence and the amount of these compounds can be appropriately set.

  A manufacturing method according to an embodiment includes, for example, raw material liquid such as water and carbonated water, caramels I and a foaming agent, and, if necessary, distilled alcohol, various additives (for example, sour agent, bitter agent, oxidation agent) Including a step of blending an inhibitor, a fragrance, and a sweetener into a raw material tank (a blending step).

  The said manufacturing method is sterilized by the 1st sterilization process which sterilizes the filtration process which filters the liquid mixture obtained by mixing each component in a mixing | blending process, the filtration process filtered, and the 1st sterilization process. It further includes a filling step of filling the sterilized filtrate into containers such as bottles, cans, bottles, and plastic bottles, and a second sterilization step of sterilizing the filtrate filled in the container in the filling step together with the containers. May be.

  You may mix a mixing process, stirring with a stirrer etc. so that each component may mix well. Moreover, a filtration process can be performed with a general filter or a strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of processing speed or the like, and is applicable without being limited to this as long as the same processing can be performed. In the filling step, filling may be performed in a clean room that maintains a degree of cleanness that is normally performed in the production of beverages. The second sterilization step can be performed by heating the filtrate together with the container at a predetermined temperature and a predetermined time. It is also possible to perform non-sterile filling without performing the first sterilization step and the second sterilization step. Further, for example, carbonation may be performed between the first sterilization step and the filling step.

  The manufacturing method according to another embodiment includes, for example, a preparation process and a fermentation process. Caramel I and the foaming agent may be added to the raw material in the preparation step, or may be added to the post-fermentation liquid obtained through the fermentation step. Caramel I and the foaming agent may be added simultaneously or separately.

  In the charging process, a pre-fermentation solution is obtained using raw materials and charged water (water used in the charging process). That is, a preparation process is a process of preparing the pre-fermentation solution used for fermentation. The charging step may be, for example, mixing raw material and water to saccharify the raw material to obtain a pre-fermentation solution. After saccharification, the pre-fermentation solution is obtained by further filtration, boiling, precipitation, cooling, etc. If necessary, these solutions may be added with hops, boiled, cooled, etc. to obtain a pre-fermentation solution. In addition, a raw material means things other than water and a hop among all the raw materials used for manufacture of a beer taste drink.

  The raw material may include, for example, a wheat raw material. The wheat raw material means wheat or a processed wheat product. Examples of wheat include barley, wheat, rye, oats, oats, pigeons, and oats. Examples of processed wheat products include wheat extract, malt, and malt extract. A wheat extract is obtained by extracting a wheat extract containing sugar and nitrogen from wheat. Malt is obtained by germinating wheat. The malt extract is obtained by extracting an extract containing sugar and nitrogen from malt. A wheat raw material may be used individually by 1 type, and may use multiple types together.

  The raw material may contain components other than those described above. Ingredients other than the above may be, for example, cereals such as corn, rice, cucumber, potatoes such as potato, sweet potato, plant materials such as beans, starch materials such as starch and grits, fruit It may be a dried fruit, a boiled fruit, or a concentrated fruit juice, or a flavoring (a certain flavoring such as coriander).

  As a hop added at a preparation process, a dry hop, a hop pellet, and a hop extract can be used, for example. Hops may be processed hops such as low hops, hexahops, tetrahops, and isolated hop extracts.

  In the fermentation process, the pre-fermentation solution prepared in the preparation process is fermented with yeast. In the fermentation process, alcohol fermentation is performed by adding yeast. More specifically, the pre-fermentation solution is inoculated with yeast and fermented to obtain a post-fermentation solution containing alcohol produced by the yeast.

  In the production method according to this embodiment, as a post-fermentation step after the fermentation step, filtration, heating (sterilization), various additives (for example, sweeteners, antioxidants, Addition of acidulant, bitter, fragrance), addition of alcohol, carbonation, and the like. As the alcohol added in the post-fermentation process, for example, spirits can be used.

  When producing a non-alcohol beer-taste beverage, after performing fermentation in the same manner as beer-taste beverages such as ordinary beer to produce alcohol, a method of removing or reducing alcohol by distillation or dilution, or shortening the fermentation period For example, a method for suppressing the production of alcohol may be performed.

  Hereinafter, based on an Example, this invention is demonstrated more concretely. However, the present invention is not limited to the following examples.

[Test Example 1: Evaluation of apparent whiteness of bubbles]
(Manufacture of non-alcoholic beer-taste beverages)
Carbonated water, 50% lactic acid, hop extract, caramel I, and propylene glycol alginate were mixed to prepare non-alcohol beer-taste beverages of Samples 1-1 to 1-7. Caramel I was added to 0.10 w / v%, propylene glycol alginate ester in an amount shown in Table 1, and lactic acid was added to 0.090 v / v% with respect to the total amount of non-alcohol beer-taste beverage. As the caramel I, commercially available caramel I a was used.

(Measurement of chromaticity)
A sample for measuring the chromaticity of the foam was prepared by the following method. First, the sample was placed in a separatory funnel, shaken for 10 minutes using a shaker, and allowed to stand for 10 minutes, and then the liquid and foam were separated. By adding an antifoaming agent to the foam fraction and returning it to the liquid, a sample for measuring the chromaticity of the foam was obtained. Foam chromaticity is based on the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Sake Brewery Association [Analysis Committee]). Revision), “8.8 Chromaticity 8.8.2 Absorbance Method”. The chromaticity of the liquid before shaking (the chromaticity of the original liquid) and the chromaticity of the liquid fraction obtained after shaking and standing (the chromaticity of the liquid) were measured in the same manner as described above. . The results are shown in Table 1.

(Measurement of NIBEM value)
NIBEM values of non-alcohol beer-taste beverages of Samples 1-1 to 1-7 are revised BCOJ beer analysis method (published by Japan Brewing Association, edited by International Technical Committee of Beer Sake Brewing Association [Analysis Committee], augmented in 2013) Revision), “8.29 Foam measurement using NIBEM-T” (N = 2). The results are shown in Table 1. The NIBEM value is the collapse time (seconds) of the beer foam surface from the measurement start position at 20 ° C. to 30 mm.

  It was shown that the foam appearance of a non-alcohol beer-taste beverage becomes whiter by blending caramel I and propylene glycol alginate into a non-alcohol beverage. Moreover, in the non-alcohol beer-taste beverage in which the content of caramel I was 0.10 w / v%, the foam retention became more excellent as the content of propylene glycol alginate increased.

[Test Example 2: Effect of caramel I]
Samples 2-1 to 2-3 and 2-5 to 2-5 were prepared in the same manner as in Test Example 1, except that caramel I and propylene glycol alginate were added in amounts shown in Table 2. An alcoholic beer-taste beverage was prepared. Sample 1-4 and sample 2-4 are the same sample. The non-alcohol beer-taste beverages of Samples 2-1 to 2-5 were evaluated in the same manner as in Test Example 1. The results are shown in Table 2.

  As shown in Table 2, in the non-alcohol beer-taste beverage in which the content of propylene glycol alginate is 0.0130 w / v%, it is confirmed that the appearance of the foam becomes whiter as the content of caramel I decreases. It was done.

[Test Example 3: Effects of other caramels I and Caramels III]
Samples 3-1 to 3-4 were carried out in the same manner as in Test Example 1, except that 0.0130 w / v% alginate propylene glycol ester and caramel I or III were added so as to have the amounts shown in Table 3. A non-alcoholic beer-taste beverage was prepared. The amount of caramel added was adjusted so that the chromaticity of the original solution was comparable between samples. As caramel I, commercially available caramel I b or c was used. As caramel III, commercially available caramel III a or b was used. The obtained non-alcohol beer-taste beverage was evaluated in the same manner as in Test Example 1.

  In the non-alcohol beer-taste beverage containing propylene glycol alginate, when the caramel I was included, it was shown that the appearance of the foam was whiter than when the caramel III was included.

[Test Example 4: Effect of surfactant]
Caramel I or Caramel III and a surfactant (starch sodium octenyl succinate (Lacta L, manufactured by Nissho Chemical Co., Ltd.)), Kirayasaponin (Kirayanin C-100, manufactured by Maruzen Pharmaceutical Co., Ltd.), decaglycerin laurate (Ryoto) (Registered trademark) Polyglyceride (L-7D or L-10D), manufactured by Mitsubishi Chemical Foods Co., Ltd.)) was added in the same manner as in Test Example 1 except that the amount was as shown in Table 4 or 5. Samples 4-1 to 4-8 were prepared as non-alcohol beer-taste beverages. The obtained non-alcohol beer-taste beverage was evaluated in the same manner as in Test Example 1. The results are shown in Tables 4-5.

In the non-alcohol beer-taste beverage containing the surfactant, it was shown that when the caramel I was included, the foam appearance was whiter than when the caramel III was included.

Claims (4)

  A beer-taste beverage comprising caramel I and at least one foaming agent selected from the group consisting of thickening polysaccharides and surfactants.   The beer-taste beverage according to claim 1, wherein the foaming agent is at least one selected from the group consisting of alginic acids, starch octenyl succinate, glycerin fatty acid ester and saponin.   The beer-taste drink according to claim 1 or 2, wherein the foaming agent is alginic acid. The beer-taste drink as described in any one of Claims 1-3 whose NIBEM value is 60 or more.