JP2021106517A - Non-alcoholic beer taste beverage - Google Patents

Abstract

To provide a non-alcoholic beer taste beverage having reduced bitterness after drinking while containing iso α acid.SOLUTION: A non-alcoholic beer taste beverage contains hydroxytyrosol and iso α acid.SELECTED DRAWING: None

Description

The present invention relates to a non-alcoholic beer-taste beverage and a method for producing the same, and a method for reducing the aftertaste of the non-alcoholic beer-taste beverage.

In non-alcoholic beer-taste beverages, hops and hop extracts may be added for the purpose of imparting an appropriate bitterness and aroma, but iso-alpha acid, which is a bitterness component contained in hops, tends to remain in the mouth (post-bitter taste). ) Is known to be exhibited, which may be a problem in product design. To solve this problem, an attempt has been made to mask the aftertaste of iso-alpha acid by blending neotame as a masking agent (Patent Document 1).

Japanese Unexamined Patent Publication No. 2012-244971

However, since neotame used in Patent Document 1 itself has a strong sweetness, it may affect the taste and aroma of beverages, which limits product design.

The present invention relates to providing a non-alcoholic beer-taste beverage containing iso-alpha acid and having a low aftertaste.

The present invention relates to the following [1] to [5].
[1] A non-alcoholic beer-taste beverage containing hydroxytyrosol and iso-alpha acid.
[2] A method for producing a non-alcoholic beer-taste beverage, which comprises a step of adding hydroxytyrosol.
[3] Non having a step of adding one or more extracts selected from the group consisting of an extract of an olive genus plant of the Oleaceae family, an extract of a plant of the genus Styphnolobium of the subfamily Papilionoideae, and an extract of a genus Grapevine of the vine family. A method for producing alcoholic beer-taste beverages.
[4] A method for producing a non-alcoholic beer-taste beverage using one or more raw materials selected from the group consisting of olive genus plants of the Oleaceae family, Styphnolobium genus plants of the subfamily Papilionoideae, and grape genus plants of the vine family.
[5] A method for reducing the after-bitter taste of a non-alcoholic beer-taste beverage, wherein hydroxytyrosol is contained in the non-alcoholic beer-taste beverage.

According to the present invention, it is possible to provide a non-alcoholic beer-taste beverage containing iso-alpha acid and having less aftertaste.

As a result of diligent studies on the above problems, the inventors of the present invention can obtain a non-alcoholic beer-taste beverage with less aftertaste without significantly changing the flavor by adding hydroxytyrosol to the non-alcoholic beer-taste beverage. Was newly found, and the present invention was completed.

The non-alcoholic beer-taste beverage of the present invention contains hydroxytyrosol and iso-alpha acid.

Hydroxytyrosol is a type of phenol in which ethanol is bound to the benzene ring of catechol, and is known to have various functions such as whitening effect and cholesterol oxidation inhibitory effect.

The content of hydroxytyrosol in the non-alcoholic beer-taste beverage of the present invention is preferably 1 ppm or more, more preferably 2 ppm or more, still more preferably 5 ppm or more, still more preferably, from the viewpoint of reducing the aftertaste. Is 7 ppm or more, and can be 10 ppm or more, 15 ppm or more, and 20 ppm or more. Further, hydroxytyrosol is a kind of phenol and is expected to contribute to an increase in astringency and the like. Therefore, from the viewpoint of balancing the taste of non-alcoholic beer-taste beverages, it is preferably 50 ppm or less, more preferably 40 ppm. It is the following, more preferably 35 ppm or less, 30 ppm or less, 25 ppm or less, and the range may be any combination of these. As used herein, the content of hydroxytyrosol in the non-alcoholic beer-taste beverage of the present invention is measured by high performance liquid chromatography (HPLC).

The non-alcoholic beer-taste beverage of the present invention contains iso-alpha acid. Iso-alpha acid is a bitterness component derived from hops, which is a raw material used in beer production, and is a component obtained by isolating α-acid. The bitterness of iso-alpha acid contributes to the beer taste of the beverage. The iso-alpha acid in the non-alcoholic beer-taste beverage of the present invention may be derived from hops as a raw material, may contain an extract from hops, or may contain a commercially available iso-alpha acid preparation. good. As the hop extraction means, any known technique can be used without limitation, and hops can be purified as needed. Moreover, it is also possible to use one kind or a combination of two or more kinds mentioned above. Examples of the iso-alpha acid preparation include Isohop (BARTH-HAAS GROUP) and the like.

The content of iso-alpha acid in the non-alcoholic beer-taste beverage of the present invention is preferably 5 ppm or more, more preferably 7 ppm or more, still more preferably 10 ppm or more, and further preferably 10 ppm or more, from the viewpoint of imparting a beer-like bitterness. From the viewpoint of preventing excessive bitterness, it is preferably 40 ppm or less, more preferably 35 ppm or less, 30 ppm or less, 25 ppm or less, and may be in the range of any combination of these. In the present specification, the content of iso-alpha acid in the non-alcoholic beer-taste beverage of the present invention is measured according to the Method 7.7 of the analytical method regulation "Analytica-EBC" issued by EBC (European Brewery Convention).

The ratio of the content of hydroxytyrosol to the content of iso-alpha acid in the non-alcoholic beer-taste beverage of the present invention (hydroxytyrosol / iso-alpha acid) is preferably 0.04 or more from the viewpoint of reducing the reduction in aftertaste. It is more preferably 0.1 or more, further preferably 0.25 or more, and more preferably 7 or less from the viewpoint of adjusting the taste balance of the non-alcoholic beer taste beverage. Is 5 or less, more preferably 4 or less, and the range may be any combination of these.

The non-alcoholic beer-taste beverage of the present invention can be produced in the same manner as a known non-alcoholic beer-taste beverage containing iso-alpha acid, except that it contains hydroxytyrosol. In the method for producing a non-alcoholic beer-taste beverage of the present invention, as a means for incorporating hydroxytyrosol into the beverage, a raw material containing hydroxytyrosol may be used, or hydroxytyrosol such as an extract from the leaves or fruits thereof may be used. An extract containing a sole may be blended, a commercially available hydroxytyrosol preparation may be blended, or these means can be combined. As a means for extracting hydroxytyrosol, any known technique can be used without limitation, and it can be purified if necessary.

Examples of the raw material containing hydroxytyrosole include plants of the genus Olea of the family Oleaceae, the genus Styphnolobium of the family Styphnolobium, and the genus Vitis of the family Grapevine. Examples of plants of the genus Olive (Olea) of the family Oleaceae include olives (Olea europaea), wild species such as Olea chrysophyla and Olea oleaster. Examples of plants belonging to the genus Styphnolobium of the family Styphnolobium include Styphnolobium japonicum and its variant Styphnolobium japonicum var. pendulum. Examples of Vitis plants include European grapes (Vitis vinifera), American grapes (Vitis labrusca), muscadines (Vitis rotundifolia), and Amur grapes (Vitis amurensis). Examples of commercially available olive extracts containing hydroxytyrosol include, for example, Oralis (Mitsubishi Chemical Foods) extracted and purified from the leaves of olives (Olea europaea) of the Oleaceae family. Commercially available hydroxytyrosol preparations include, for example, Hydroxytyrosol (AdipoGen, Inc). When an extract or a hydroxytyrosol preparation is used, the components may be purified or an excipient such as dextrin may be added as necessary, but components other than hydroxytyrosol contained therein may be added. And excipients do not affect the flavor of non-alcoholic beer-taste beverages.

As an aspect of the method for producing a non-alcoholic beer-taste beverage of the present invention, an embodiment of a non-fermented non-alcoholic beer-taste beverage is illustrated below. General non-fermented non-alcoholic beer-taste beverages may or may not use malt as a raw material and can be produced as follows.

For non-alcoholic beer-taste beverages produced using malt as a raw material, first, in addition to wheat such as malt, other grains, starch, saccharides, bitterness, or coloring agents and water are added as needed. If necessary, an enzyme such as amylase is added to the containing mixture to gelatinize and saccharify, and the mixture is filtered to obtain a saccharified solution. If necessary, add hops and bitterness to the saccharified solution and boil, and remove solids such as coagulated protein in a clarification tank. As an alternative to this saccharified solution, hops may be added to a malt extract mixed with warm water and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. As the conditions in the saccharification step, the boiling step, the solid content removing step and the like, known conditions may be used. After boiling, the obtained wort is filtered, and carbon dioxide gas is added to the obtained filtrate. Then, it is filled in a container and sterilized to obtain a desired non-alcoholic beer-taste beverage. Hydroxytyrosol, olive extract and the like may be added in each of the above steps in any step up to filling.

When producing a non-alcoholic beer-taste beverage that does not use malt as a raw material, first, liquid sugar containing a carbon source, nitrogen source as an amino acid-containing material other than wheat or malt, hops, pigments, etc. are mixed with warm water. Then, use a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, the hops may be mixed with the liquid sugar solution during boiling, not before the start of boiling. Carbon dioxide gas is added to the liquid sugar solution after boiling. Then, it is filled in a container and sterilized to obtain a desired non-alcoholic beer-taste beverage. Hydroxytyrosol, olive extract and the like may be added in each of the above steps in any step up to filling.

The term "beer-taste beverage" as used herein refers to a carbonated beverage having a beer-like flavor. That is, the beer-taste beverages herein include all beer-flavored carbonated beverages, unless otherwise noted. Of these, the "non-alcoholic beer-taste beverage" is a beer-taste beverage having an alcohol content of less than 1%, and preferably does not substantially contain alcohol. Here, the beverages in a mode that does not substantially contain alcohol do not exclude beverages that contain an undetectable trace amount of alcohol. Beverages whose alcohol content is rounded to 0.0%, especially those whose alcohol content is rounded to 0.00%, are included in non-alcoholic beer-taste beverages. The "alcohol content (alcohol content)" here means the content of ethanol, and does not include aliphatic alcohols.

The alcohol content of the non-alcoholic beer-taste beverage of the present invention means the alcohol content (v / v%) in the beverage, and can be measured by any known method. It can be measured by a meter. Specifically, a sample from which carbon dioxide gas has been removed by filtration or ultrasonic waves from the beverage is prepared, and the sample is distilled by direct fire to measure the density of the obtained distillate at 15 ° C. Converted using "Table 2 Alcohol content and density (15 ° C) and specific gravity (15/15 ° C) conversion table" which is an attached table of (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007). Can be obtained. When the alcohol content is low, less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used.

Aliphatic alcohol may be added to the non-alcoholic beer-taste beverage of the present invention from the viewpoint of imparting a feeling of alcohol. The aliphatic alcohol is not particularly limited as long as it is known, but an aliphatic alcohol having 4 to 5 carbon atoms is preferable. In the present invention, preferred aliphatic alcohols include 2-methyl-1-propanol and 1-butanol as those having 4 carbon atoms, and 3-methyl-1-butanol and 1-pen as those having 5 carbon atoms. Examples thereof include tanol and 2-pentanol. These can be used in one type or a combination of two or more types. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007% by mass, and more preferably 0.0003 to 0.0006% by mass. In the present specification, the content of the aliphatic alcohol can be measured by using a headspace gas chromatograph method.

(calorie)
The non-alcoholic beer-taste beverage of the present invention is preferably low in calories, assuming that hydroxytyrosol has a health function effect and is ingested on a daily basis. Therefore, the calorie content of the non-alcoholic beer-taste beverage of the present invention is preferably less than 20 kcal / 100 mL.

The number of calories contained in the non-alcoholic beer-taste beverage of the present invention is basically calculated according to "Analysis method of nutritional components, etc. in nutrition labeling standards" published in connection with the Health Promotion Law. That is, as a general rule, the energy conversion coefficient of each component (protein: 4 kcal / g, lipid: 9 kcal / g, sugar: 4 kcal / g, dietary fiber: 2 kcal / g, alcohol: It can be calculated as the sum of the products multiplied by 7 kcal / g and organic acid: 3 kcal / g). For details, refer to "Analysis method of nutritional components, etc. in nutrition labeling standards".

The specific measurement method for the amount of each nutritional component contained in the non-alcoholic beer-taste beverage of the present invention may follow the various analytical methods described in the health promotion method "Analytical method for nutritional components, etc. in nutrition labeling standards". .. Alternatively, if you ask the Japan Food Research Laboratories, you can know the amount of heat and / or the amount of each nutritional component.

(Sugar)
The sugar contained in the non-alcoholic beer-taste beverage of the present invention refers to a sugar based on the nutrition labeling standard for foods (Ministry of Health, Labor and Welfare Notification No. 176, 2003). Specifically, sugar refers to food obtained by removing proteins, lipids, dietary fiber, ash, alcohol and water. The amount of sugar in a food is calculated by subtracting the amounts of protein, fat, dietary fiber, ash and water from the weight of the food. In this case, the amounts of protein, fat, dietary fiber, ash and water are measured by the methods listed in the nutrition labeling standards. Specifically, the amount of protein is measured by the nitrogen quantitative conversion method, the amount of lipid is measured by the ether extraction method, the chloroform / methanol mixed solution extraction method, the gelbell method, the acid decomposition method or the Reesegotleave method, and the amount of dietary fiber is measured. Is measured by high-speed liquid chromatograph method or Proski method, the amount of ash is measured by magnesium acetate addition ashing method, direct ashing method or sulfuric acid addition ashing method, and the amount of water is measured by Karl Fisher method, drying aid. Measure by the method, vacuum overheating drying method, normal pressure heating drying method or plastic film method.

The non-alcoholic beer-taste beverage of the present invention is preferably low-carbohydrate in accordance with recent tastes for low-carbohydrate. Therefore, the sugar content of the non-alcoholic beer-taste beverage of the present invention is preferably less than 2.5 g / 100 mL, more preferably less than 0.5 g / 100 mL. Further, the lower limit is not set in particular.

(Acidulant)
As the acidulant used in the non-alcoholic beer-taste beverage of the present invention, it is preferable to use one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid. Further, in the present invention, succinic acid, tartaric acid, fumaric acid, glacial acetic acid and the like can also be used as the acid other than the acid. These can be used without limitation as long as they are approved to be added to foods. In the present invention, it is preferable to use a combination of lactic acid from the viewpoint of appropriately imparting a mild acidity and phosphoric acid from the viewpoint of appropriately imparting a slightly irritating acidity.

The content of the acidulant in the non-alcoholic beer-taste beverage of the present invention is preferably 200 ppm or more, more preferably 550 ppm or more, further preferably 700 ppm or more, and further preferably 700 ppm or more, in terms of citric acid, from the viewpoint of imparting a beer-taste feeling. From the viewpoint of acidity, 15000 ppm or less is preferable, 5500 ppm or less is more preferable, and 2000 ppm or less is further preferable. Therefore, in the present invention, the content of the acidulant may be in a preferable range of 200 ppm to 15000 ppm, preferably 550 ppm to 5500 ppm, more preferably 700 ppm to 1500 ppm in terms of citric acid. In the present specification, the citric acid conversion amount is an amount converted from the acidity of each acidulant based on the acidity of citric acid. For example, the citric acid conversion amount corresponding to 100 ppm of lactic acid is used. The citric acid conversion amount corresponding to 120 ppm and 100 ppm of phosphoric acid is converted as 200 ppm, and the citric acid conversion amount corresponding to 100 ppm of malic acid is converted as 125 ppm. In the present specification, the content of the acidulant refers to the one calculated by analysis by high performance liquid chromatography (HPLC) or the like.

(hop)
In the non-alcoholic beer-taste beverage of the present invention, hops can be used as a part of the raw material. Hops are desirable as part of the raw material, as the flavor tends to resemble beer. When hops are used, ordinary pellet hops, powdered hops, and hop extracts used in the production of beer and the like can be appropriately selected and used according to a desired flavor. Further, processed hop products such as isometric hops and reduced hops may be used. These are included in the hops used in the non-alcoholic beer-taste beverage of the present invention. The amount of hops added is not particularly limited, but is typically about 0.0001 to 1% by weight based on the total amount of the beverage.

(Other raw materials)
The non-alcoholic beer-taste beverage of the present invention may use other raw materials, if necessary, as long as the effects of the present invention are not impaired. For example, sweeteners (including high-sweetness sweeteners), bitterness, flavors, yeast extracts, colorants such as caramel pigments, plant-extracted saponin-based substances such as soybean saponin and kiraya saponin, plant proteins such as corn and soybean, and Peptide-containing substances, protein-based substances such as bovine serum albumin, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid can be used as necessary as long as they do not interfere with the effects of the present invention.

Thus, the non-alcoholic beer-taste beverage of the present invention can be obtained. The pH of the non-alcoholic beer-taste beverage of the present invention is 3.0 to 5.0, preferably 3.0 to 4.5, and more preferably 3.0 to 4 from the viewpoint of improving the flavor of the beverage. It is 0.0.

(Beverage in a container)
The non-alcoholic beer-taste beverage of the present invention can be packaged. The form of the container is not limited at all, and it can be filled in a sealed container such as a bottle, a can, a barrel, or a PET bottle to obtain a beverage in a container.

The present invention also provides a method for reducing the aftertaste of a non-alcoholic beer-taste beverage. The method for reducing the after-bitter taste of the present invention is a method for reducing the after-bitter taste by incorporating hydroxytyrosol in a non-alcoholic beer-taste beverage.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to the following Examples. The amount of hydroxytyrosol shown in the table is not the amount of the pharmaceutical product but the amount of hydroxytyrosol.

<Preparation of non-alcoholic beer-taste beverages>
Examples 1-3, Comparative Example 1
Wort, a sweetener, an acidulant, caramel, and a flavor were added to carbonated water, and iso-alpha acid was added so as to be 7.5 ppm to prepare a non-alcoholic beer-taste beverage of Comparative Example 1. Hydroxytyrosol (product name: Hydroxytyrosol, hydroxytyrosol purity 98.1%, manufactured by AdipoGen, Inc.) shown in Table 1 was added thereto to prepare the non-alcoholic beer-taste beverages of Examples 1 to 3. did.

Examples 4 to 6, Comparative Example 2
Wort, a sweetener, an acidulant, caramel, and a flavor were added to carbonated water, and iso-alpha acid was added so as to be 30 ppm to prepare a non-alcoholic beer-taste beverage of Comparative Example 2. Hydroxytyrosol (product name: Hydroxytyrosol, hydroxytyrosol purity 98.1%, manufactured by AdipoGen, Inc.) shown in Table 2 was added thereto to prepare non-alcoholic beer-taste beverages of Examples 4 to 6. did.

Examples 7 and 8
The amount of olive extract (product name: Oralis, hydroxytyrosol purity 22.5%, manufactured by Mitsubishi Chemical Foods Co., Ltd.) shown in Table 3 is added to the non-alcoholic beer taste beverage of Comparative Example 1 to give a non-alcoholic beer taste. Beverages were prepared.

Examples 9 and 10
The amount of olive extract (product name: Oralis, hydroxytyrosol purity 22.5%, manufactured by Mitsubishi Chemical Foods Co., Ltd.) shown in Table 4 is added to the non-alcoholic beer taste beverage of Comparative Example 2 to give a non-alcoholic beer taste. Beverages were prepared.

With respect to the obtained non-alcoholic beer-taste beverage, five specialized panelists carried out the after-bitter taste and astringent taste / astringent taste based on the following evaluation criteria, and after calculating the average score of the evaluation points, Examples 1 to 1. For 3, 7 and 8, Comparative Example 1 was set to 100, and for Examples 4 to 6, 9 and 10, Comparative Example 2 was set to 100, and the relative evaluation was calculated. The results are shown in Tables 1-3.
(Evaluation of after-bitter taste and astringent taste / astringent taste)
0: Do not feel 1: Feel slightly 2: Feel to some extent 3: Feel strongly

As shown in Tables 1 and 2, the non-alcoholic beer-taste beverages of Examples 1 to 6 to which hydroxytyrosol was added had a more bitter taste than the non-alcoholic beer-taste beverages of Comparative Examples 1 and 2 to which hydroxytyrosol was not added. Was clearly reduced. Further, as shown in Tables 3 and 4, even in the non-alcoholic beer-taste beverages of Examples 7 to 10 in which the amount of hydroxytyrosol was adjusted using the olive extract, Comparative Example 1 in which hydroxytyrosol was not added, It was shown that the aftertaste was clearly reduced as compared with the non-alcoholic beer-taste beverage of 2. In addition, the non-alcoholic beer taste beverages of Examples 1 to 3 do not have any conspicuous negative tastes such as astringency and astringent taste, and the non-alcoholic beer taste of Comparative Example 1 to which hydroxytyrosol is not added is not noticeable. It mainly suppressed only the after-bitter taste without significantly changing the flavor in the beverage. Further, in Examples 4 to 6 having a high iso-alpha acid concentration and Examples 7 to 10 using an olive extract, not only the after-bitter taste but also the astringent taste and the astringent taste could be suppressed.

According to the present invention, it is possible to provide a non-alcoholic beer-taste beverage having a good flavor while having an iso-alpha acid.

Claims (7)

A non-alcoholic beer-taste beverage containing hydroxytyrosol and iso-alpha acid. The non-alcoholic beer-taste beverage according to claim 1, wherein the content of hydroxytyrosyl is 1 to 50 ppm. The non-alcoholic beer-taste beverage according to claim 1 or 2, wherein the content of iso-alpha acid is 5 to 40 ppm. A method for producing a non-alcoholic beer-taste beverage, which comprises a step of adding hydroxytyrosol. A non-alcoholic beer taste having a step of adding one or more extracts selected from the group consisting of extracts of olive plants of the family Oleaceae, extracts of plants of the genus Styphnolobium of the subfamily Papilionoideae, and extracts of plants of the genus Styphnolobium. Beverage manufacturing method. A method for producing a non-alcoholic beer-taste beverage using one or more raw materials selected from the group consisting of olive genus plants of the Oleaceae family, Styphnolobium genus plants of the subfamily Papilionoideae, and grape genus plants of the vine family. A method for reducing the after-bitter taste of a non-alcoholic beer-taste beverage, wherein hydroxytyrosol is contained in the non-alcoholic beer-taste beverage.