JP2020010661A - Foamable beer taste beverage and method for producing foamable beer taste beverage - Google Patents

Abstract

To provide a foamable beer taste beverage having excellent foam sustainability.SOLUTION: A foamable beer taste beverage has a total polyphenol content of 300 ppm or more.SELECTED DRAWING: None

Description

  The present invention relates to a sparkling beer taste beverage and a method for producing a sparkling beer taste beverage.

  Conventionally, various reports have been made on means for improving the foam retention of a sparkling beer taste beverage. For example, Non-Patent Document 1 discloses that components (iso-α-acid and the like) contained in hops have a high foam retention effect, and that the addition of hops improves foam retention (Non-Patent Document 1). . On the other hand, it is also known that there is a substance (foam inhibiting substance) that inhibits the retention of foam of a sparkling beer taste beverage, and polyphenol is mentioned as an example of such a substance (Non-Patent Documents 1 and 2).

Hideo Miyaji, "Brewery Technology", December 28, 1999, Food Industry Newspaper, p. 379-389 D. Evan Evans et al., “Don't Be Fobbed Off: The Substance of BeerFoam-A Review”, J. Am. Soc. Brew. Chem. 60 (2): 47-57, 2002

  The present inventors have focused on the relationship between the foam retention and the total polyphenol content, and as a result, when the total polyphenol content of the sparkling beer taste beverage is equal to or more than a predetermined amount, the foam retention is not hindered, but rather improved. I found to do.

  The present invention is based on this new finding, and aims to provide a sparkling beer-taste beverage having excellent foam retention.

  The present invention provides a sparkling beer taste beverage having a total polyphenol content of 300 ppm or more. In the sparkling beer-taste beverage according to the present invention, since the total polyphenol is at least a predetermined amount, the foam retention is improved.

  In the sparkling beer taste beverage according to the present invention, the total polyphenol content may be 400 ppm or more. In this case, the foam retention is further improved.

  In the sparkling beer taste beverage according to the present invention, the NIBEM value may be 200 or more.

  The sparkling beer taste beverage according to the present invention may contain a coffee raw material as a raw material. In this case, the foam retention is further improved.

  The present invention also provides a method for producing an effervescent beer-taste beverage, including adjusting the total polyphenol content to be 300 ppm or more. The production method according to the present invention may include a step of adding a coffee raw material to the raw material liquid.

  ADVANTAGE OF THE INVENTION According to this invention, the sparkling beer taste drink which is excellent in foam retention can be provided.

  Hereinafter, embodiments for carrying out the present invention will be described in detail. Note that the present invention is not limited to the following embodiments.

  As used herein, the term “sparkling beer taste beverage” refers to a sparkling beverage having a beer-like flavor. The sparkling beer taste beverage may be a sparkling beer taste alcoholic beverage having an alcohol content of 1 v / v% or more, or a sparkling non-alcoholic beer beverage having an alcohol content of less than 1 v / v%. Good. In this specification, alcohol means ethanol unless otherwise specified.

  Examples of the sparkling beer taste alcoholic beverages include those classified as beer, sparkling liquor, other brewed liquors, and liqueurs according to the Liquor Tax Law (Act No. 4 of March 31, 1997).

  The alcohol content of the sparkling 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 sparkling 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, or 5 v / v% or more. . The upper limit of the alcohol content of the sparkling 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, 6 v / v% or less, 5 v / v% or less, 4 v / v% or less, or 3 v / v% or less.

  An effervescent non-alcoholic beer taste beverage is an effervescent beer taste beverage substantially free of alcohol. The alcohol content of the sparkling non-alcoholic 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 may be 0.005 v / v%. It may be less than v% (0.00v / v%).

In the present specification, foaming means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm ² ) or more. When foaming is used, 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 ).

  The sparkling beer taste beverage according to the present embodiment has a total polyphenol content of 300 ppm or more. Examples of the polyphenol include, but are not particularly limited to, xanthohumol, catechin, hesperidin, chlorogenic acid, resveratrol, flavonol, isoflavone, tannin, quercetin, and anthocyanin. In this specification, the total amount of polyphenols refers to the total amount of these polyphenols contained in the sparkling beer taste beverage. The total polyphenol content was determined by the method described in “8.19 Total Polyphenols” of the Revised BCOJ Beer Analysis Method (published by the Japan Brewery Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], supplemented and revised in 2013). Can be measured by In this specification, “ppm” means “mg / L”.

  The total polyphenol content of the sparkling beer taste beverage according to the present embodiment is, from the viewpoint of more excellent foam retention, 300 ppm or more, 350 ppm or more, 400 ppm or more, 450 ppm or more, 470 ppm or more, 480 ppm or more, 490 ppm or more, 500 ppm or more. The above may be 510 ppm or more, 520 ppm or more, 530 ppm or more, or 540 ppm or more, and may be 3000 ppm or less, 2500 ppm or less, 2000 ppm or less, 1500 ppm or less, 900 ppm or 850 ppm or less.

  The total amount of polyphenols can be appropriately set in the above range by adjusting, for example, the type of raw materials, the amount used, and the timing of addition. In addition, the total amount of polyphenol can be adjusted by adding polyphenol and controlling the amount of addition at any stage of the production process.

  The NIBEM value of the sparkling beer taste beverage according to the present embodiment may be 200 or more, 210 or more, 220 or more, 230 or more, or 240 or more, and may be 350 or less or 300 or less.

  The NIBEM value was calculated using the modified BCOJ beer analysis method (published by the Japan Brewery Association, edited by the Beer Brewing Association International Technical Committee [Analysis Committee], supplemented and revised in 2013), "8.29. Foam NIBEM-T". Bubble retention measurement method ".

  The NIBEM value of the sparkling beer taste beverage can be appropriately set in the above range by adjusting, for example, the type of raw material, the amount used, and the timing of addition. Further, the NIBEM value can also be adjusted by adding polyphenol and controlling the amount of addition at any stage of the production process.

  The sparkling 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). A fermented beverage is manufactured through fermentation with yeast or the like. Non-fermented beverages are manufactured without fermentation with yeast or the like.

  The sparkling beer taste beverage according to the present embodiment may include malt as a raw material. In the present specification, the raw materials mean those other than water and hops among all the raw materials used for producing the sparkling beer taste beverage. Malt can be obtained by germinating wheat. The barley may be, for example, barley, wheat, rye, oats, oats, oats, oats, etc., and is preferably barley. Malt contains malt extract. Malt extract is obtained by extracting an extract containing sugar and nitrogen from malt.

  As malt, for example, light-colored malt and dark-colored malt can be used. Light-colored malt is light-colored malt, and can be produced by suppressing roasting when producing malt from wheat to a temperature rise of about 80 ° C. so as not to burn. Dark malt is dark brown to black malt, and can be produced by performing roasting or roasting at a relatively high temperature (for example, about 120 ° C.) at the time of producing malt from wheat and then burning. . Examples of dark malt include caramel malt, crystal malt, black malt, chocolate malt, and coffee malt.

  The ratio of malt in the raw material is not particularly limited, and may be, for example, 10% by weight or more, 25% by weight or more, 50% by weight or more, or 66% by weight or more. Although it is good, in order to obtain the effect of the present invention more effectively, the content is preferably 50% by weight or more.

  The ratio of dark malt in malt is, for example, 0.1% by weight or more, 5% by weight or more, or 10% by weight or more, or 15% by weight or less, 30% by weight or less, or 50% by weight based on the total amount of malt. %.

  The raw material may include a wheat raw material other than malt. Examples of the barley raw material other than malt include barley, wheat, rye, oats, oats, oats, oats and other wheat, and processed wheat products such as barley extract. The wheat extract is obtained by extracting a wheat extract containing sugar and nitrogen from wheat. One type of wheat raw material other than malt may be used alone, or two or more types may be used in combination.

  The beer-taste beverage according to the present embodiment may include a coffee material as a material.

  The coffee ingredient may be, for example, coffee beans or coffee bean-derived ingredients. The coffee beans may have been subjected to treatments such as selective selection, roasting, and pulverization. Raw materials derived from coffee beans include, for example, coffee extract and instant coffee. The coffee extract is obtained, for example, by extracting coffee beans. Specifically, the coffee extract may be, for example, a green coffee bean extract obtained by extracting green coffee beans, or a coffee bean extract obtained by extracting roasted coffee beans with hot water.

  The coffee ingredients may be decaffeinated. The coffee ingredient that is caffeine-less (caffeine-less coffee ingredient) is one in which 30% or more of the caffeine in the coffee ingredient has been removed. The caffeine-less coffee raw material may be one obtained by removing 60% or more or 90% or more of caffeine in the coffee raw material. The caffeine-less coffee raw material can be obtained by removing caffeine from the coffee raw material using a conventional method such as water extraction of the coffee raw material (for example, coffee beans). For example, a caffeine-less coffee extract can be obtained by extracting coffee beans from which 30% or more of caffeine has been removed. The caffeine-less coffee extract may be obtained by extracting coffee beans from which 60% of caffeine has been removed, and is preferably obtained by extracting coffee beans from which 90% or more of caffeine has been removed.

  The sparkling beer taste beverage may use, as a raw material, an auxiliary raw material other than the wheat raw material and the coffee raw material. Examples of the auxiliary raw materials include starch raw materials such as corn, corn starch, corn grits, rice, and corn, and sugar raw materials such as liquid sugar and sugar.

  The sparkling beer taste beverage may contain, as raw materials, fruits and flavors (excluding coffee raw materials) specified by a Cabinet Order as described in Article 3, Paragraph 12b of the Liquor Tax Law. When these ingredients are contained, the content of the fruit and flavor (excluding coffee ingredients) is preferably 5 parts by weight or less based on 100 parts by weight of malt.

  The sparkling beer taste beverage according to this embodiment may contain additives such as a sweetener, an antioxidant, an acidulant, and a bittering agent, which are usually added to the beverage, as long as the effects of the present invention are not impaired.

  The sparkling beer taste beverage according to the present embodiment can be provided in a container. As long as the container can be hermetically sealed, a so-called can container or keg container made of metal (aluminum or steel) can be used. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any currently available containers can be applied. Note that it is preferable to use 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 sparkling beer taste beverage according to the present embodiment includes adjusting the total polyphenol amount to be 300 ppm or more. The total amount of polyphenol can be adjusted by adding polyphenol and / or a raw material containing polyphenol and controlling the amount of addition.

  The polyphenol-containing raw material is a raw material containing at least one kind of polyphenol. Examples of polyphenol-containing raw materials include coffee raw materials, tea raw materials, fruit raw materials (including but not limited to fruit juice, peel, seeds, flowers, etc.), hops, and malt. The polyphenol-containing raw material is preferably a coffee raw material.

  The sparkling beer taste beverage according to the present embodiment may include a step of adding polyphenol and / or a polyphenol-containing raw material to the raw material liquid, and preferably includes a step of adding a coffee raw material to the raw material liquid. When a coffee raw material is added to the raw material liquid, an effervescent beer taste beverage having a total polyphenol content of 300 ppm or more can be easily obtained, and a favorable flavor (coffee taste) can be imparted to the effervescent beer taste beverage obtained. Becomes The raw material liquid is a liquid that is a source of the sparkling beer taste beverage, and the raw material liquid includes a liquid used or manufactured in each manufacturing process of the sparkling beer taste beverage.

  The polyphenol and / or the polyphenol-containing raw material may be added so that the total polyphenol content is within the above range. For example, the polyphenol-containing raw material is added in an amount of 0.1% by weight or more, 0.3% by weight or more, 0.5% by weight or more, or 0.7% by weight or more based on the total amount of the sparkling beer taste beverage. It may be added so as to be 10.0% by weight or less, 5.0% by weight or less, 3.0% by weight or less, 2.0% by weight or less, or 1.5% by weight or less. It is preferable that the addition amount of the coffee raw material is within the above range based on the total amount of the sparkling beer taste beverage.

  When the sparkling beer taste beverage contains malt as a raw material, the addition amount of the polyphenol-containing raw material may be 5 parts by weight or less, or 4 parts by weight or less based on 100 parts by weight of malt, and may be 1 part by weight or more and 2 parts by weight or less. It may be at least 3 parts by weight or at least 3 parts by weight. It is preferable that the addition amount of the coffee raw material is within the above range based on 100 parts by weight of malt.

  The production method according to one embodiment includes, for example, a charging step and a fermentation step. The polyphenol or the polyphenol-containing raw material 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.

  In the charging step, a pre-fermentation liquid is obtained using the raw materials and charging water (water used in the charging step). That is, the charging step is a step of preparing a pre-fermentation solution used for fermentation. The charging step may include a boiling step of boiling the sugar-containing liquid, a removing step of removing solids in the raw material liquid, and a cooling step of cooling the raw material liquid.

  In the boiling step, the sugar-containing liquid is boiled to obtain a liquid after boiling (the liquid containing sugar after boiling). The sugar-containing liquid contains a component capable of alcohol fermentation by yeast. Examples of the sugar-containing liquid include wort and syrup. The wort is a liquid obtained through saccharification of the above-mentioned wheat raw material, and is unfermented. The wort is, for example, through a step of mixing a raw material such as the above-mentioned wheat raw material and water, a step of saccharifying a liquid containing the raw material and water to obtain a saccharified liquid, and a step of filtering the saccharified liquid. Obtainable.

  In the boiling step, hops may be added to the raw material liquid. As hops to be added, for example, dried hops, hop pellets, and hop extracts can be used. The hops may be processed hops such as low hops, hexa hops, tetra hops, and isomerized hop extracts.

  In the removal step, a purified liquid is obtained by removing solids in the liquid after boiling. The removal step can be performed, for example, by precipitating insoluble solids contained in the liquid after boiling. Examples of the solid content include a heat-coagulated product generated in the boiling step, and hop residue when hops are added in the boiling step. The removing step may be performed in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a liquid before fermentation.

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

  The production method according to the present embodiment may include a step of filtering the post-fermentation solution as a post-fermentation step after the fermentation step. By performing the filtration step, insoluble solids, yeasts, and the like can be removed from the liquid after fermentation.

  In the production method according to the present embodiment, as another post-fermentation step, heating (sterilization) with respect to the post-fermentation liquid (or the post-fermentation liquid after the filtration step), various additives (for example, coloring agents, antioxidants, Acidification, bitterness, flavor, etc.), alcohol, carbonation, etc. may be added. As the alcohol to be added in the post-fermentation step, for example, spirits can be used.

  If the fermented beer taste beverage is non-alcoholic, after fermentation to produce alcohol in the same manner as a beer taste beverage such as ordinary beer, it may be manufactured by removing or reducing alcohol, It may be produced by shortening the fermentation period to suppress the production of alcohol.

  The production method in another embodiment includes, for example, water, polyphenol and / or a polyphenol-containing raw material, and, if necessary, distilled alcohol and various additives (for example, coloring agents, antioxidants, sour agents, bitter agents, Perfume) and a raw material tank. The total amount of polyphenol can be adjusted by adding polyphenol and / or a raw material containing polyphenol and controlling the amount of addition.

  The production method according to the present embodiment includes a filtration step of filtering a mixture obtained by mixing the components in the mixing step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, and a first sterilization step. Filling step of filling the sterilized filtrate in the bottle sterilized in the process into a container such as a bottle, a can, a bottle, and a PET bottle, and a second sterilization step in which the filtrate filled in the container in the filling step is sterilized together with the container, May be further included.

  In the compounding step, the components may be mixed while being stirred by a stirrer or the like so that the components are well mixed. Further, the filtration step can be performed by a general filter or a strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of the processing speed and the like, and is not limited to this and can be applied as long as the same processing can be performed. In the filling step, the filling may be performed in a clean room in which the degree of cleanliness is maintained to the extent 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. In the case of a sparkling beverage, for example, carbonation may be performed between the first sterilization step and the filling step.

  The sparkling beer taste beverage according to the present embodiment has an effect of being excellent in foam retention. Therefore, as one embodiment of the present invention, there is provided a method for improving the foam retention of a sparkling beer-taste beverage, comprising adjusting the total polyphenol amount to be 300 ppm or more.

  Hereinafter, the present invention will be described more specifically based on examples. However, the present invention is not limited by the following examples.

[Test Example 1]
(Manufacture of sparkling beer taste alcoholic beverages)
A sparkling beer taste alcoholic beverage was prepared by the following method. In the process of preparing an effervescent beer taste alcoholic beverage, a caffeine-less coffee extract, a coffee bean, a coffee extract or a caffeine-less coffee bean extracted from coffee beans from which caffeine has been removed by 90% or more is added to the raw material liquid. It was added so that the content shown in Tables 1 to 3 would be based on the total amount of the beer taste alcoholic beverage. First, a raw material containing malt and water were mixed, and then saccharified by a conventional method to prepare a saccharified solution. The wort (sugar-containing liquid) obtained by filtering the saccharified liquid was boiled in a boiling pot (boiling step). Hops were added during the boiling process. After the boiling step, the hot wort (the liquid after boiling) was transferred to a whirlpool to precipitate and remove solids in the hot wort (removal step). The purified wort (purified liquid) obtained was cooled to obtain cold wort (liquid before fermentation) (cooling step). Beer yeast was added to cold wort and fermented in a fermentation tank (fermentation step). The obtained liquid after fermentation was stored in a pre-filtration tank and then filtered (filtration step) to obtain sparkling beer-taste alcoholic beverages of Examples 1 to 11 (alcohol number: 5 v / v%). In each sparkling beer taste alcoholic beverage, a caffeine-less coffee extract extracted from coffee beans from which caffeine was removed by 90% or more was added in a boiling step, a cooling step, or a fermentation step. Coffee beans were added in the boiling or cooling step. The coffee extract was added during the boiling process. Caffeine-less coffee beans were added in the boiling step, cooling step, fermentation step or post-fermentation step.

In the sparkling beer taste alcoholic beverages of Examples 1 to 11, the gas pressure was in the range of 2.20 to 2.38 kg / cm ² .

(Measurement of total polyphenol content)
The total amount of polyphenols in the sparkling beer taste alcoholic beverage is determined by the revised BCOJ beer analysis method (published by the Japan Brewery Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], supplemented and revised in 2013), "8.19. Total polyphenols ".

(Measurement of NIBEM value)
The NIBEM value of the sparkling beer-tasting alcoholic beverage is calculated based on the revised BCOJ beer analysis method (published by the Japan Brewery Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], supplemented and revised in 2013). Measurement of Foam Retention Using NIBEM-T ". The results are shown in Tables 1 to 3. The NIBEM value is the disintegration time (seconds) of the beer foam surface from the measurement start position at 20 ° C. to 30 mm.

  The sparkling beer taste alcoholic beverages of Examples 1 to 11 having a total polyphenol content of 300 ppm or more were shown to have excellent foam retention. In the sparkling beer taste alcoholic beverage having a total polyphenol content of 300 ppm or more, the foam retention improved as the total polyphenol content increased.

[Test Example 2]
(Manufacture of sparkling non-alcoholic beer taste beverage)
A sparkling non-alcoholic beer taste beverage was prepared by the following method. In the process of preparing a sparkling non-alcoholic beer-taste beverage, a raw coffee bean extract, which is a coffee raw material, is added to the raw material liquid so as to have a content shown in Table 4 based on the total amount of the sparkling non-alcoholic beer-taste beverage. did. Dietary fiber, barley extract, and soy peptide are added to carbonated water and water to prepare a raw material liquid, and a coffee raw material is added to the raw material liquid, and beer flavor, an acidulant, and a bittering agent are added, and the foaming property is increased. A non-alcoholic beer taste beverage was prepared. The amount of carbonated water was adjusted so that the gas pressure was 2.3 kg / cm ² .

Even if it is a sparkling non-alcoholic beer taste drink, the sparkling non-alcoholic beer taste drinks of Examples 12 to 14 in which the total polyphenol content is 300 ppm or more were shown to have improved foam retention. (Comparison between Examples 12 to 14 and Comparative Example 1).

Claims (6)

  A sparkling beer-taste beverage having a total polyphenol content of 300 ppm or more.   The sparkling beer-taste beverage according to claim 1, wherein the total polyphenol content is 400 ppm or more.   The sparkling beer-taste beverage according to claim 1 or 2, wherein the NIBEM value is 200 or more.   The sparkling beer-taste beverage according to any one of claims 1 to 3, wherein the beverage contains a coffee raw material as a raw material.   A method for producing a sparkling beer-taste beverage, comprising adjusting the total polyphenol content to be 300 ppm or more. The method for producing a sparkling beer-taste beverage according to claim 5, further comprising a step of adding a coffee raw material to the raw material liquid.