JP2021141838A - Beer taste beverage - Google Patents

Abstract

To provide a beer taste beverage including a reduced amount of xanthine and having a beer-like flavor.SOLUTION: A beer taste beverage has a mass ratio of an ethyl butyrate content to a xanthine content (ethyl butyrate/xanthine) of 0.030 or more.SELECTED DRAWING: None

Description

The present invention relates to a beer-taste beverage.

Beer-taste beverages contain purines derived from the raw material malt. In recent years, beer-taste beverages with a low purine content have been desired due to increasing health consciousness for the purpose of preventing gout, and beer-taste beverages with a low purine content are produced by purine adsorbents using activated carbon or white clay. Attempts have been made (Patent Documents 1 and 2).

Japanese Unexamined Patent Publication No. 2003-169658 Japanese Unexamined Patent Publication No. 2012-125205

However, although the purines are reduced by the methods of Patent Documents 1 and 2, further improvement is required for the retention of the aroma component.

The present invention relates to providing a beer-taste beverage having a low xanthine content and a beer-like flavor.

The present invention relates to a beer-taste beverage in which the mass ratio of ethyl butyrate content to xanthine content (ethyl butyrate / xanthine) is 0.030 or more.

According to the present invention, it is possible to provide a beer-taste beverage having a low amount of xanthine and a beer-like flavor.

The beer-taste beverage of the present invention contains xanthine and ethyl butyrate.

The content of xanthine in the beer-taste beverage of the present invention is preferably 1.4 ppm or less, more preferably 1.0 ppm or less, and further preferably 0.9 ppm or less from the viewpoint of reducing purines. Further, the lower limit value is not particularly limited, but may be 0 ppm or more, 0.1 ppm or more, and the like, and may be in the range of any combination of these.

As used herein, the term "purine compound" refers to a general term for compounds having a purine skeleton. In addition to the purine bases of adenin, guanine, xanthine, and hypoxanthine, purine nucleotides such as purine nucleosides such as adenosine and guanosine, and purine nucleotides such as adenylic acid and guanylic acid are also included in the purine body. In the present specification, the content of purines is measured by a liquid chromatography-mass spectrometer (LC-MS / MS) after hydrolysis with perchloric acid ("Guide to trace analysis of purines in alcoholic beverages" Japan. Food Analysis Center http://www.jfrl.or.jp/item/nutrition/post-31.html).

The content of ethyl butyrate in the beer-taste beverage of the present invention is preferably 40 ppb or more, more preferably 50 ppb or more, from the viewpoint of flavor. The upper limit is not particularly limited, but may be 400 ppb or less, 300 ppb or less, 200 ppb or less, 100 ppb or less, and the range may be any combination of these. The content of ethyl butyrate can be increased by selecting the type and strain of microorganisms to be fermented according to the target liquor quality, or by setting brewing process conditions such as fermentation. In this specification, the content of ethyl butyrate is defined as "8.22" of the BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan (Analysis Committee), published on April 1, 1996). According to the method of "low boiling point aroma component", it is measured using a gas chromatograph with a FID detector.

The mass ratio of ethyl butyrate content to xanthin content (ethyl butyrate / xanthin) in the beer-taste beverage of the present invention is 0.030 or more, preferably 0.040 or more, more preferably 0.040 or more from the viewpoint of flavor. It is 0.050 or more, more preferably 0.060 or more. Further, the upper limit value is not particularly limited, but may be 4.0 or less, 1.0 or less, 0.50 or less, 0.10 or less, and the range may be any combination of these.

As used herein, the term "beer-taste beverage" refers to a carbonated beverage having a beer-like flavor. That is, unless otherwise specified, the beer-taste beverages described in the present specification include all beer-flavored carbonated beverages, and include beer-taste beverages containing alcohol and non-alcoholic beer-taste beverages. Alcohol at this time refers to ethanol and does not include aliphatic alcohol. The ethanol content in the beer-taste beverage containing alcohol is preferably 1% to 10% by volume, but is not particularly limited. Furthermore, the origin of the alcohol content contained in the beer-taste beverage is not limited to fermented and non-fermented. The non-alcoholic beer-taste beverage is a beer-taste beverage having an alcohol content of less than 1%, and preferably contains substantially no 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.

In the present specification, the alcohol content means the content of alcohol in a beverage (v / v%) and can be measured by any known method, but for example, it is measured by a vibration densitometer. Can be done. 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.

The method for producing a beer-taste beverage of the present invention is not particularly limited, but a purine body removing step using an adsorbent is performed during the manufacturing process of the beer-taste beverage, and the purine body removing step is performed under a pressure higher than atmospheric pressure. The method is exemplified.

The purine body removing step according to the production method of this embodiment is a step of removing the purine body using an adsorbent. The purine body removing step according to the manufacturing method of this embodiment can be carried out in any step in the manufacturing step of the beer-taste beverage, and may be carried out a plurality of times. The purine body removing step according to the production method of this embodiment is carried out by adding an adsorbent to the content liquid and dispersing the adsorbent in the content liquid by a dispersing means under a pressure higher than atmospheric pressure. As an embodiment of dispersion, a part of the added adsorbent may be precipitated, but it is preferable that all of the added adsorbent is dispersed. In the present specification, the content liquid refers to a liquid to be removed from purines. The content liquid depends on the process in which the purine removal step is performed. For example, the content liquid includes a saccharified liquid, wort, mash, beer-taste beverage, and a suspension of raw materials constituting the beer-taste beverage. Beer.

Examples of the adsorbent according to the production method of this embodiment include white clay, activated carbon, synthetic resin, and the like, and two or more of them may be used in combination. From the viewpoint of xanthine removal efficiency, white clay is preferable. Examples of the clay include acid clay, which is a clay containing montmorillonite as a main component, and activated clay obtained by acid-treating acid clay, and are preferably activated clay.

The amount of the adsorbent added to the content liquid according to the production method of this embodiment may be adjusted according to the amount of purines in the content liquid and is not particularly limited, but is preferably 1 ppm from the viewpoint of xanthine removal efficiency. The above, more preferably 5 ppm or more, further preferably 10 ppm or more, and from the viewpoint of cost and productivity, preferably 20000 ppm or less, more preferably 15000 ppm or less, still more preferably 10000 ppm or less. However, the range may be any combination of these.

The pressure in the purine body removing step according to the production method of this embodiment is not particularly limited as long as it is under a pressure higher than the atmospheric pressure, but it is preferably performed under the following pressure conditions in addition to the atmospheric pressure. .. From the viewpoint of retaining the aroma component, the pressurizing condition is preferably 0.5 kPa or more, more preferably 1.0 kPa or more, still more preferably 1.5 kPa or more, and to yeast during fermentation. From the viewpoint of influence and ease of liquid feeding to the next step, it is preferably 200 kPa or less, more preferably 150 kPa or less, still more preferably 100 kPa or less, and the range may be any combination of these.

Examples of the pressurizing means include a method in which a pressure valve of the tank is set in advance and carbon dioxide gas generated by fermentation is used, and a method in which a gas such as carbon dioxide gas is injected from the outside to pressurize.

Examples of the dispersion means according to the production method of this embodiment include stirring, bubbling, and circulation contact in the process. For example, a method of causing convection while stirring in a container equipped with a stirrer, a method of injecting a gas such as carbon dioxide into the container to cause convection, and a circulation contact in a process include a looping pipe. It refers to a method of maintaining a dispersed state by adding a content liquid and an adsorbent to the provided container and circulating it in the pipe. And so on. Further, as the dispersion means, the convection generated by fermentation may be used for dispersion. It is preferably a mode of convection utilization by bubbling or fermentation.

From the viewpoint of xanthine removal efficiency, the dispersion rate of the adsorbent in the content liquid according to the production method of this embodiment is preferably 10% or more, more preferably 15% or more, still more preferably 20% or more. It is more preferably 30% or more, still more preferably 40% or more, still more preferably 50% or more, still more preferably 60% or more, still more preferably 70% or more, still more preferably 80%. The above is more preferably 90% or more, and the upper limit is not particularly limited, but can be, for example, 100% or less, and may be in the range of any combination of these. In the present specification, the dispersion rate of the adsorbent in the content liquid indicates the degree of dispersion of the adsorbent at a position half the height of the liquid surface of the content liquid, and is measured by the method described in Examples described later. To calculate.

From the viewpoint of xanthine removal efficiency, the dispersion treatment time in the purine body removing step according to the production method of this embodiment is preferably 15 minutes or more, more preferably 1 hour or more, still more preferably 3 hours or more. Further, from the viewpoint of productivity, it is preferably 10 hours or less, more preferably 7 hours or less, still more preferably 5 hours or less, and the range may be any combination of these.

In the production method of this embodiment, an enzyme treatment step of performing nucleosidase treatment can be performed at the same time as or before the purine removal step. The enzyme treatment step can be carried out in any step in the manufacturing step of the beer-taste beverage, but it is preferable to carry out the enzyme treatment step before the completion of fermentation from the viewpoint of assimilating the purine base obtained by the enzyme treatment into yeast. As the enzyme treatment conditions, for example, the enzyme may be added in the saccharification step and treated under the saccharification temperature condition, or the enzyme may be added in the fermentation step and treated under the fermentation temperature condition. Moreover, you may process by combining these conditions.

The production method of this embodiment is the same as the production method of a general beer-taste beverage except that it has a purine body removing step. The production mode of the beer-taste beverage will be illustrated below. There are two types of beer-taste beverages, one in which malt is used as a raw material and the other in which malt is not used as a raw material, and the beer-taste beverage can be produced as follows.

Alcohol-containing beer-taste beverages produced using malt as a raw material include, first of all, in addition to wheat such as malt, raw materials such as other grains, starch, saccharides, bitterness, or coloring agents as needed. If necessary, an enzyme such as amylase is added to the mixture containing water 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. As the conditions in the fermentation / liquor storage process and the like, known conditions may be used. The obtained fermentation broth is filtered, and carbon dioxide gas is added to the obtained filtrate. After that, it is filled in a container and sterilized to obtain a desired beer-taste beverage. In addition, as an alcohol component, spirits derived from grains may be further added. Spirits means alcoholic beverages obtained by fermenting grains such as wheat, rice, buckwheat, and corn with yeast and then further distilling them. Wheat is preferred as the grain that is the raw material for spirits. In each of the above steps, the purine body removing step may be performed in any step up to filling, but from the viewpoint of purine body removing efficiency, it is preferably performed in the fermentation / liquor storage or filtration step.

Alcohol-containing beer-taste beverages produced without using malt as a raw material are a mixture of liquid sugar containing a carbon source, nitrogen source as an amino acid-containing material other than wheat or malt, hops, pigments, etc. together 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. As an alternative to this saccharified solution, hops may be added to an extract using a raw material other than malt 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 fermentation / liquor storage process and the like, known conditions may be used. The obtained fermentation broth is filtered, and carbon dioxide gas is added to the obtained filtrate. After that, it is filled in a container and sterilized to obtain a desired beer-taste beverage. In addition, as an alcohol component, spirits derived from grains may be further added. In each of the above steps, the purine body removing step may be performed in any step up to filling, but from the viewpoint of purine body removing efficiency, it is preferably performed in the fermentation / liquor storage or filtration step.

The non-fermented and alcohol-containing beer-taste beverage may or may not use malt, and the alcohol content of the final product may be adjusted by adding alcohol for raw materials. The alcohol for raw materials may be added in any step from the saccharification step to the filling step. In addition, as an alcohol component, spirits derived from grains may be further added. In each of the above steps, the purine body removing step may be carried out in any step up to filling, but from the viewpoint of purine body removing efficiency, it is preferable to carry out in the steps after the completion of boiling.

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. In each of the above steps, the purine body removing step may be carried out in any step up to filling, but from the viewpoint of purine body removing efficiency, it is preferable to carry out in the steps after the completion of boiling.

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. In each of the above steps, the purine body removing step may be carried out in any step up to filling, but from the viewpoint of purine body removing efficiency, it is preferable to carry out in the steps after the completion of boiling.

In the production method of this embodiment, an aliphatic alcohol may be added 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 production method of this embodiment, preferred aliphatic alcohols include 2-methyl-1-propanol and 1-butanol as those having 4 carbon atoms, and 3-methyl-1-butanol as those having 5 carbon atoms. Examples thereof include 1-pentanol 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.

(Acidulant)
As the acidulant used in the production method of this embodiment, 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 production method of this embodiment, 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 production method of this embodiment, 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 beer-taste beverage obtained by the production method of this embodiment is preferably 200 ppm or more, more preferably 550 ppm or more, still more preferably 700 ppm or more, in terms of citric acid, from the viewpoint of imparting a beer-taste feeling. Further, 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 this embodiment, 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.

The content of the acidulant in the beer-taste beverage refers to the one calculated by analysis by high performance liquid chromatography (HPLC) or the like.

(hop)
In the production method of this embodiment, 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 production method of this embodiment. The amount of hops added is not particularly limited, but is typically about 0.0001 to 1% by mass with respect to the total amount of the beverage.

(Other raw materials)
In the production method of this embodiment, other raw materials may be optionally used. For example, sweeteners (including high-sweetness sweeteners), bitterness agents, flavors, yeast extracts, colorants such as caramel color, plant-extracted saponin-based substances such as soybean saponin and Kiraya saponin, plant proteins such as corn and soybean, and Peptide-containing substances, animal proteins such as milk syrup, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid can be used as needed as long as they do not interfere with the effects of this embodiment.

The pH of the beer-taste beverage obtained by the production method of this embodiment is preferably 3.0 to 5.0, more preferably 3.0 to 4.5, from the viewpoint of improving the flavor of the beverage. More preferably, it is 3.0 to 4.0.

(Beverage in a container)
The beer-taste beverage obtained by the production method of this embodiment can be packed in a container. The form of the container is not limited in any way, 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.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to the following Examples. In the purine body removing step, those without a description of pressurization were carried out at normal pressure (101.3 kPa).

Preparation example: Preparation of wort Wort was obtained by mixing malt with hops, water, sugars and dietary fiber. In each test group, the concentration of the adsorbent was measured after the fermentation and the contact of the adsorbent were carried out as follows. Then, after obtaining a beer-taste beverage by filtration, xanthine and ethyl butyrate in the beer-taste beverage were analyzed.

Reference example 1
Yeast was added to the wort obtained in the preparation example and fermented for 7 days. Then, yeast was removed by centrifugation and then filtered to obtain a beer-taste beverage.

Comparative Example 1
Yeast was added to the wort obtained in the preparation example and fermented for 7 days. Then, after removing the yeast by centrifugation, activated carbon was added so as to be 3000 ppm, and the mixture was lightly stirred so that the activated carbon became uniform. Then, it was allowed to stand for 3 hours and brought into contact with activated carbon. After contact for 3 hours, a part of the sample was taken and used as a sample for measuring the dispersion rate. After that, filtration was performed to remove activated carbon to obtain a beer-taste beverage.

Comparative Example 2
A beer-taste beverage was obtained in the same manner as in Comparative Example 1 except that activated clay was used instead of activated carbon.

Example 1
Yeast was added to the wort obtained in the preparation example and fermented for 7 days. Then, yeast was removed by centrifugation, and then activated clay was added to a concentration of 3000 ppm. Then, the pressure was further increased by 1.5 kPa in addition to the atmospheric pressure, and under the pressure condition, carbon dioxide gas was blown from the lower part of the container and brought into contact with each other while being dispersed for 3 hours. After contact for 3 hours, a part of the sample was taken and used as a sample for measuring the dispersion rate. After that, filtration was performed to remove white clay to obtain a beer-taste beverage.

<Measurement of dispersion rate>
The samples for measuring the dispersibility obtained in Example 1 and Comparative Examples 1 and 2 were subjected to the transmittance measurement at 660 nm.
<Measurement of dispersion rate of white clay>
A calibration curve of permeability and white clay concentration was prepared using a sample in which white clay having a known concentration was suspended in advance. In Example 1, immediately before the end of the dispersion treatment, in Comparative Example 2, after standing for 3 hours, sampling was performed from a position half the height of the liquid surface to prepare a sample. When measuring the permeability, the sample was uniformly stirred immediately before the measurement. The result of the obtained transmittance was applied to the calibration curve to obtain the white clay concentration in the sample. From the obtained white clay concentration and the added white clay concentration, the dispersion rate was calculated based on the following formula.
Dispersion rate of white clay (%) = 100 x concentration of white clay in sample / concentration of white clay added <measurement of dispersion rate of activated carbon>
Granular activated carbon was crushed into powder with a hammer, and a calibration curve of permeability and activated carbon concentration was prepared using a sample in which activated carbon of a known concentration was suspended in advance. In Comparative Example 1, sampling was performed from a position half the height of the liquid level immediately before the end of standing for 3 hours. The sampled liquid was centrifuged, the supernatant was removed, and the remaining activated carbon was crushed into powder with a hammer. A sample was prepared by returning them to the original supernatant. When measuring the permeability, the sample was uniformly stirred immediately before the measurement. The obtained permeability was applied to the calibration curve to obtain the activated carbon concentration in the sample. From the obtained activated carbon concentration and the added activated carbon concentration, the dispersion ratio was calculated based on the following formula.
Dispersion rate of activated carbon (%) = 100 x concentration of activated carbon in sample / concentration of added activated carbon

From Table 1, in Example 1 in which the purine body removing step was pressurized and dispersed, the amount of ethyl butyrate was large even though the amount of xanthine was small as compared with Comparative Examples 1 and 2 in which the purine body was not pressurized and dispersed. A beer-taste beverage having a beer-like flavor was obtained. In addition, the same effect could be confirmed when the activated clay was dispersed and contacted under higher pressure conditions (normal pressure + 100 kPa).

According to the present invention, it is possible to provide a beer-taste beverage having a low amount of xanthine and a beer-like flavor.

Claims (3)

A beer-taste beverage in which the mass ratio of ethyl butyrate content to xanthine content (ethyl butyrate / xanthine) is 0.030 or more. The beer-taste beverage according to claim 1, wherein the content of xanthine is 1.4 ppm or less. The beer-taste beverage according to claim 1 or 2, wherein the content of ethyl butyrate is 40 ppb or more.