JP2020043791A - Beer taste beverage and method for producing beer taste beverage - Google Patents

Abstract

To provide a beer taste beverage having a beer-like flavor without using hop.SOLUTION: The present invention relates to a beer taste beverage that contains plant-derived extract, the plant-derived extract being at least one selected from the group consisting of loquat leaf extract and olive leaf extract.SELECTED DRAWING: None

Description

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

  Most of the conventional beer-taste beverages use hops as a bitter taste material, and impart bitterness and astringency by using hops. BACKGROUND ART In recent years, various beer-taste beverages using bitter materials that can replace hops have been developed. For example, Patent Literature 1 describes a beer taste beverage that does not substantially utilize the bitterness of hops by using a herb group characterized by imparting taste and a herb group characterized by imparting aroma in combination. I have.

JP 2006-109795 A

  However, a beverage having a beer-like flavor having a moderate bitterness and astringency characteristic of a beer-taste beverage without using hops has not yet been provided. An object of the present invention is to provide a beer taste drink having a beer-like flavor without using hops and a method for producing the same.

  The present inventors have found that loquat leaf extract or olive leaf extract is suitable as a bitter material for imparting beer-like bitterness and astringency.

  One aspect of the present invention relates to a beer-taste beverage containing a plant-derived extract, wherein the plant-derived extract is at least one selected from the group consisting of loquat leaf extract and olive leaf extract.

  Since the beer taste beverage of the present invention contains loquat leaf extract or olive leaf extract, it has a beer-like flavor with moderate bitterness and astringency.

  In one embodiment, the content of the plant-derived extract is preferably 0.01 to 0.45 w / v%, and more preferably 0.1 to 0.3 w / v%, based on the total amount of the beer taste beverage. More preferred. When the content of the plant-derived extract is within this range, the flavor like a beer is further improved.

  In one embodiment, the beer-taste beverage may be an alcohol beer-taste beverage.

  In one embodiment, the beer taste beverage may have a bitterness value of less than 5.

  Another aspect of the present invention includes a step of adding a plant-derived extract to a raw material liquid, wherein the plant-derived extract is at least one selected from the group consisting of loquat leaf extract and olive leaf extract, and a beer-taste beverage. And a method for producing the same.

  ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to provide the beer taste drink which has the beer-like flavor which had bitterness and astringency moderately, without using a hop, and its manufacturing method.

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

(Beer taste beverage)
The beer taste beverage according to the present embodiment contains a plant-derived extract.

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

  Examples of beer-taste alcoholic beverages include those classified as other sparkling liquors and liqueurs under the Liquor Tax Law (Act No. 57 of June 3, 2016).

  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. 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, 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, and 3 v / v% or less.

  The non-alcoholic beer-taste beverage is a beer-taste beverage that does not substantially contain alcohol. The alcohol content of the 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%. (0.00v / v%).

  The beer taste beverage according to the present embodiment may contain at least one selected from the group consisting of loquat leaf extract and olive leaf extract as a plant-derived extract. The beer taste beverage according to the present embodiment may further contain other plant-derived extracts.

  Loquat leaf extract is, for example, obtained by extracting water or ethanol from loquat leaves. The loquat leaf extract may be extracted from loquat leaves by a known method, or may be a commercially available product.

  The olive leaf extract is, for example, obtained by extracting water or ethanol from olive leaves. The olive leaf extract may be extracted from olive leaves by a known method, or may be a commercially available product.

  The content of the plant-derived extract is 0.02 w / v% or more, 0.03 w / v% or more, 0.04 w / v% or more, 0.05 w / v% or more, 0.06 w / v% or more, 0.07 w / v% or more, 0.08 w / v% or more, 0.09 w / v% or more, or 0.1 w / v% or more. In addition, the content of the plant-derived extract is 0.5 w / v% or less, 0.45 w / v% or less, 0.4 w / v% or less, and 0. It may be 35 w / v% or less, 0.3 w / v% or less, 0.25 w / v% or less, or 0.2 w / v% or less. The content of the plant-derived extract is preferably 0.01 to 0.45 w / v%, preferably 0.1 to 0.3 w / v%, based on the total amount of the plant-derived extract, based on the total amount of the beer taste beverage. Is more preferable. When the content of the plant-derived extract is within the above-mentioned range, the beer-like flavor becomes more excellent.

  The beer taste beverage according to the present embodiment may further contain an acidulant.

As the acidulant, for example, phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, succinic acid Sodium, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-sodium malate . Although each of these acidulants has a characteristic of sourness, it is said that the sourness can be mutually converted. As one example, citric acid conversion amount obtained by converting the sourness of each sour component on the basis of the sourness of citric acid. The citric acid conversion amount is, specifically, a citric acid conversion amount corresponding to tartaric acid 100 mass ppm is 130 mass ppm, a citric acid conversion amount corresponding to lactic acid 100 mass ppm is 120 mass ppm, and phosphoric acid 100 mass ppm. The citric acid conversion amount corresponding to mass ppm is 200 mass ppm, and the citric acid conversion amount corresponding to malic acid 100 mass ppm is 125 mass ppm. In addition, in this specification, mass ppm shows ^10-4 mass%.

  The content of the acidulant before conversion 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) by "8.24.2." It can be measured by the method described in "Capillary electrophoresis".

  The content of the acidulant is 0.001 w / v% or more, 0.01 w / v% or more, 0.015 w / v% or more, and 0.02 w / v% in citric acid equivalent amount based on the total amount of the beer taste beverage. As described above, it may be 0.03 w / v% or more, 0.04 w / v% or more, 0.05 w / v% or more, 0.06 w / v% or more, or 0.065 w / v% or more. The content of the acidulant is 1 w / v% or less, 0.5 w / v% or less, 0.4 w / v% or less, 0.35 w / v% or less in terms of citric acid, based on the total amount of the beer taste beverage. Hereinafter, 0.3 w / v% or less, 0.28 w / v% or less, 0.25 w / v% or less, 0.2 w / v% or less, 0.15 w / v% or less, 0.1 w / v% or less, It may be 0.09 w / v% or less, 0.08 w / v% or less, or 0.075 w / v% or less.

  The bitterness value (BU) of the beer taste beverage according to the present embodiment may be, for example, 1 to 50, and is less than 5, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2 or less. 0.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.5 or less, or 0, 0.5 or more, 1.0 or more, 1.5 or more, 2.0 or more, It may be 2.5 or more and 3.0 or more.

  The bitterness value (BU) is described in “8.15 Bitterness Value” 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). It can be measured by the methods that have been used. The bitterness value can be appropriately set in the above range, for example, by adjusting the type and amount of the raw material.

The beer taste beverage according to the present embodiment may be effervescent or non-effervescent. Here, the foaming property means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm ² ) or more. The upper limit of the gas pressure may be about 0.235 MPa (2.4 kg / cm ² ).

  The beer-taste beverage according to the present embodiment may include a coloring agent, a sweetener, a high-intensity sweetener, an antioxidant, a flavor, an acidulant, a salt, and the like which are usually added to the beverage. Examples of the coloring agent include a caramel pigment, a gardenia pigment, a fruit juice pigment, a vegetable pigment, and a synthetic pigment. Examples of the sweetener include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of the high-intensity sweetener include neotame, acesulfame K, sucralose, saccharin, saccharin sodium, disodium lithyrrhizinate, ticlo, durutin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, and alitame. Examples of the antioxidant include vitamin C, vitamin E, and polyphenol. Examples of the flavor include liqueur flavor, alcohol taste flavor, spirit flavor, vodka flavor, herb flavor, sugar flavor, and various fruit flavors. As the acidulant, for example, adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid Can be mentioned. Examples of the salts include salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

  In the beer taste beverage according to the present embodiment, a barley raw material may be used as a raw material, a raw material other than a wheat raw material may be used, and these may be used in combination at an arbitrary ratio.

  The barley raw material refers to barley or processed barley. Examples of barley include barley, wheat, rye, oats, oats, barley, and oats. Examples of the processed wheat include barley extract, malt, and malt extract. The wheat extract is obtained by extracting a wheat extract containing sugar and nitrogen from wheat. Malt is obtained by germinating wheat. Malt extract is obtained by extracting an extract containing sugar and nitrogen from malt. The barley raw material may be subjected to processing (for example, roasting or the like) as necessary. In addition, one kind of wheat raw material may be used alone, or a plurality of kinds may be used in combination. In addition, in this specification, a "raw material" points out of all raw materials used for manufacture of a beer-taste beverage, other than water and hops. The beer-taste beverage according to the present embodiment preferably does not substantially contain a wheat material as a raw material, and more preferably does not contain a wheat material as a raw material.

  The raw material other than the wheat raw material may be, for example, a plant raw material such as cereals, potatoes, and beans, or a saccharide raw material (sugar) such as starch, grit, and liquid sugar. Grains include, for example, corn, rice, and kouryang. Examples of potatoes include potato and sweet potato. Examples of beans include soybeans and peas. Raw materials other than the wheat raw material may be subjected to processing (for example, roasting or the like) as necessary.

  The beer taste beverage according to the present embodiment may contain hops as a raw material, or may not contain hops as a raw material. Hops include dried hops, hop pellets, and hop extracts, as well as processed hops such as low hops, hexahops, tetrahops, and isomerized hop extracts. The beer taste beverage according to this embodiment contains loquat leaf extract and / or olive leaf extract as a plant-derived extract, and thus has a beer-like flavor without hops. Therefore, the beer taste beverage according to the present embodiment preferably does not substantially contain hops as a raw material, and more preferably does not contain hops as a raw material. The fact that hops are not substantially contained as a raw material means that the resulting beer taste beverage has a bitterness value of less than 5.

  The 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.

(Production method of beer taste beverage)
The method for producing a beer taste beverage according to the present embodiment includes adding a loquat leaf extract and / or an olive leaf extract to a raw material liquid. In this specification, the raw material liquid means a liquid that is a base for a beer-taste beverage. The raw material liquid includes a liquid used or manufactured in each step (for example, a sugar-containing liquid, a liquid after boiling, a purified liquid, a liquid before fermentation, and a liquid after fermentation described later).

  In the present embodiment, the beer-taste beverage may be the above-described beer-taste beverage.

  The production method in one embodiment includes, for example, a charging step and a fermentation step. The loquat leaf extract and / or the olive leaf extract may be added to the raw material liquid at any stage during the production process of the beer-taste beverage, for example, may be added as a raw material in the preparation process, and may be obtained through the fermentation process. It may be added to the obtained liquid after fermentation.

  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, in this order, 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. The beer taste beverage according to the present embodiment contains a loquat leaf extract and / or an olive leaf extract, and thus has a beer-like flavor without hops. Therefore, the addition of hops may be omitted.

  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, various spirits such as shochu and vodka, and alcohols for raw materials can be used.

  If the beer taste beverage is a non-alcoholic beer taste beverage, 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, Also, the fermentation may be performed by shortening the fermentation period to suppress the production of alcohol.

  In the production method according to the present embodiment, the loquat leaf extract and / or the olive leaf extract may be added to the raw material liquid in any step.

  When the beer taste beverage is a non-fermented beverage (beer taste non-fermented beverage), the beverage may be produced without performing the fermentation step.

  The production method in another embodiment includes, for example, water, loquat leaf extract and / or olive leaf extract, and, if necessary, distilled alcohol and various additives (eg, coloring agent, antioxidant, acidulant, bitterness). Ingredients, perfumes) in the raw material tank. The content of the loquat leaf extract and / or the olive leaf extract can be adjusted by adding the loquat leaf extract and / or the olive leaf extract and controlling the amount added.

  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 beer taste beverage according to the present embodiment has an effect of having a beer-like flavor without using hops. Therefore, as one embodiment of the present invention, there is provided a method for improving a beer-like flavor of a beer-taste beverage, comprising adding loquat leaf extract and / or olive leaf extract to a raw material liquid.

  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]
Each raw material was mixed with water at the ratios shown in Table 1 to prepare beer-taste beverages of Comparative Example 1-1 and Examples 1-2 to 1-7. As raw materials, fructose-glucose liquid sugar (manufactured by Showa Sangyo Co., Ltd.), citric acid (anhydrous) (manufactured by Takasago International Corporation), tri-Na citrate (manufactured by Wako Pharmaceutical Co., Ltd.), loquat leaf extract, olive leaf extract, fragrance And / or alcohol. In addition, what did not contain a wheat origin component, a hop origin component, and a bittering agent was used for the flavor. In addition, these BUs were all less than 5.

<Sensory evaluation>
The beer-taste beverages of Comparative Example 1-1 and Examples 1-2 to 1-7 are “herbishness (green odor)”, “astringency”, “miscellaneous / egumi”, “thickness of taste”. And, about "beer taste drinkability", sensory evaluation was performed by three selected panels having discriminating ability. Table 1 shows the results. In the sensory evaluation, all the evaluation items were evaluated on a scale of 1 to 5 and the average value was used as the evaluation score.

  "Herbaceous (green odor)" is a unique herbaceous (green odor) derived from loquat leaf extract and / or olive leaf extract. ). “Astringency” is astringency like a beer-taste beverage, and the higher the score, the stronger the preferred astringency. The “miscellaneous / egumi taste” is a unique miscellaneous / egumi taste derived from loquat leaf extract and / or olive leaf extract. The higher the score, the stronger the unpleasant smell / egumi taste. The “thickness of taste” is the thickness (body feeling) of a taste like a beer-taste beverage, and the higher the score, the stronger the taste of the taste. “Beer taste drinkability” is a flavor like a beer taste drink, and indicates that the higher the score, the more favorable the taste.

  Here, the sensory evaluations of “herbishness (green odor)”, “astringency”, “smell / egumi taste”, “thickness of taste” and “beer taste drinkableness” were as in Comparative Example 1-1. The scores of the beer taste drinks were fixed as one point, one point, one point, one point, and two points, respectively, and other beer taste drinks were evaluated based on these.

(Results of sensory evaluation)
As described in Table 1, the beer-taste beverage to which the loquat leaf extract was added had a very favorable flavor as a beer-taste beverage, as compared to the comparative example in which the loquat leaf extract was not added. The same flavor was obtained even when a part of the loquat leaf extract was replaced with the olive leaf extract. Furthermore, by adding alcohol, a higher suitable flavor as a beer taste beverage was obtained.

[Test Example 2]
Each raw material was mixed with water at the ratios shown in Table 2 to prepare beer-taste beverages of Comparative Example 2-1 and Examples 2-2 to 2-5. The raw materials used are the same as in Test Example 1.

  The sensory evaluation and the measurement of the bitterness value were performed in the same manner as in Test Example 1. Table 2 shows the results.

(Results of sensory evaluation)
As described in Table 2, the beer-taste beverage to which the olive-leaf extract was added had a very favorable flavor as a beer-taste beverage, as compared to the comparative example in which the olive-leaf extract was not added.

Claims (6)

Contains plant-derived extracts,
A beer-taste beverage, wherein the plant-derived extract is at least one selected from the group consisting of loquat leaf extract and olive leaf extract.   The beer-taste beverage according to claim 1, wherein the content of the plant-derived extract is 0.01 w / v% or more and 0.45 w / v% or less based on the total amount of the beer-taste beverage.   The beer taste beverage according to claim 1 or 2, wherein the content of the plant-derived extract is 0.1 w / v% or more and 0.3 w / v% or less based on the total amount of the beer taste beverage.   The beer-taste beverage according to any one of claims 1 to 3, which contains an alcohol.   The beer taste beverage according to any one of claims 1 to 4, which has a bitterness value of less than 5. Including a step of adding a plant-derived extract to the raw material liquid,
A method for producing a beer-taste beverage, wherein the plant-derived extract is at least one selected from the group consisting of loquat leaf extract and olive leaf extract.