JP5521108B1 - Beer taste drink - Google Patents
Beer taste drink Download PDFInfo
- Publication number
- JP5521108B1 JP5521108B1 JP2013261107A JP2013261107A JP5521108B1 JP 5521108 B1 JP5521108 B1 JP 5521108B1 JP 2013261107 A JP2013261107 A JP 2013261107A JP 2013261107 A JP2013261107 A JP 2013261107A JP 5521108 B1 JP5521108 B1 JP 5521108B1
- Authority
- JP
- Japan
- Prior art keywords
- mass
- beer
- less
- acid
- taste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000019640 taste Nutrition 0.000 title claims description 43
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- LRGJRHZIDJQFCL-UHFFFAOYSA-M tetraethylazanium;hydroxide Chemical compound [OH-].CC[N+](CC)(CC)CC LRGJRHZIDJQFCL-UHFFFAOYSA-M 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- 239000013638 trimer Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- PUPZLCDOIYMWBV-UHFFFAOYSA-N (+/-)-1,3-Butanediol Chemical compound CC(O)CCO PUPZLCDOIYMWBV-UHFFFAOYSA-N 0.000 description 1
- QRDZSRWEULKVNW-UHFFFAOYSA-N 6-hydroxy-2-oxo-1h-quinoline-4-carboxylic acid Chemical compound C1=C(O)C=C2C(C(=O)O)=CC(=O)NC2=C1 QRDZSRWEULKVNW-UHFFFAOYSA-N 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 241000209507 Camellia Species 0.000 description 1
- 241000723438 Cercidiphyllum japonicum Species 0.000 description 1
- 240000005717 Dioscorea alata Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- 239000005909 Kieselgur Substances 0.000 description 1
- 241000134253 Lanka Species 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 125000005907 alkyl ester group Chemical group 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000004167 beer analysis Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000000287 crude extract Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- KDQPSPMLNJTZAL-UHFFFAOYSA-L disodium hydrogenphosphate dihydrate Chemical compound O.O.[Na+].[Na+].OP([O-])([O-])=O KDQPSPMLNJTZAL-UHFFFAOYSA-L 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- SURQXAFEQWPFPV-UHFFFAOYSA-L iron(2+) sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Fe+2].[O-]S([O-])(=O)=O SURQXAFEQWPFPV-UHFFFAOYSA-L 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000012046 mixed solvent Substances 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000005325 percolation Methods 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- KDPUQELWHOMNPN-UHFFFAOYSA-M potassium;dihydrogen phosphate;dihydrate Chemical compound O.O.[K+].OP(O)([O-])=O KDPUQELWHOMNPN-UHFFFAOYSA-M 0.000 description 1
- VZOPRCCTKLAGPN-UHFFFAOYSA-L potassium;sodium;2,3-dihydroxybutanedioate;tetrahydrate Chemical compound O.O.O.O.[Na+].[K+].[O-]C(=O)C(O)C(O)C([O-])=O VZOPRCCTKLAGPN-UHFFFAOYSA-L 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000012264 purified product Substances 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000012925 reference material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 125000004079 stearyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
Abstract
【課題】ホップの生臭さが抑制され、キレの良い苦味及びビールらしい香味を有するアルコール低含有ビアテイスト飲料を提供すること。
【解決手段】次の成分（Ａ）、（Ｂ）、（Ｃ）及び（Ｄ）；
（Ａ）ホップエキス、
（Ｂ）重合カテキン類 ０．００８〜０．１質量％、
（Ｃ）非重合体カテキン類、及び
（Ｄ）炭酸ガス
を含有し、
（Ｂ）重合カテキン類と（Ｃ）非重合体カテキン類との質量比〔（Ｂ）／（Ｃ）〕が１〜４．５であり、かつ
ｐＨ３〜４である、
アルコール含有量が１質量％未満のビアテイスト飲料。
【選択図】なしThe present invention provides a beer-taste beverage with a low alcohol content, which suppresses the raw odor of hops, has a good bitterness and a beer-like flavor.
The following components (A), (B), (C) and (D);
(A) hop extract,
(B) Polymerized catechins 0.008 to 0.1% by mass,
(C) non-polymer catechins, and (D) carbon dioxide gas,
(B) The mass ratio [(B) / (C)] of polymerized catechins and (C) non-polymer catechins is 1 to 4.5, and pH 3 to 4.
A beer-taste beverage having an alcohol content of less than 1% by mass.
[Selection figure] None
Description
本発明は、ビアテイスト飲料に関する。 The present invention relates to a beer-taste beverage.
ビールや発泡酒等のビアテイストアルコール飲料は年々多様化してきており、生活スタイルに合わせた様々な商品が上市されている。また、アルコールが苦手な人やアルコールの摂取が許可されていない人、更には健康意識の向上からアルコールの摂取量を自己管理したい人など消費者のニーズの多様化により、ビアテイストノンアルコール飲料の需要が拡大している。 Beer-taste alcoholic beverages such as beer and sparkling liquor are becoming more and more diversified year by year, and various products are marketed according to lifestyle. In addition, with the diversification of consumer needs such as those who are not good at alcohol, those who are not allowed to consume alcohol, and those who want to self-control alcohol intake to improve health awareness, beer taste non-alcoholic beverages Demand is expanding.
ビアテイストノンアルコール飲料として、例えば、麦芽汁乾燥粉末から水を用いて還元した非発酵麦汁及び二酸化炭素を含有するノンアルコールビールや（特許文献１）、ホップエキス、泡保持剤としての紅茶抽出物及び炭酸ガスを含有するノンアルコールビール（特許文献２）などが提案されている。 As a beer taste non-alcoholic beverage, for example, non-alcoholic beer or non-alcoholic beer containing carbon dioxide containing non-fermented wort reduced from dry wort powder with water, hop extract, black tea extraction as a foam retention agent Non-alcoholic beer containing a product and carbon dioxide gas (Patent Document 2) has been proposed.
本発明者は、ビアテイストノンアルコール飲料を開発すべく検討を行った。ビアテイストアルコール飲料は、通常、大麦等の麦類に水を加え発芽させて乾燥したものに温水を加え、麦芽に含まれる酵素の働きによりでんぷん質を糖化して糖化液を得、次いで糖化液にホップを加えて煮沸し、冷却後に酵母を加えアルコール発酵させて製造されている。そして、アルコール発酵の際には、ビール特有のキレの良い苦味や香りの豊かなビアテイストが醸成される。しかしながら、ノンアルコールビアテイスト飲料は、ホップを原材料として使用したとしても、アルコール発酵を排して製造することに起因して酵母の代謝により消失するはずの物質が残留するため、後味の悪い苦味が感じられるだけなく、ホップの生臭さが強く、通常のビール飲料とは似ても似つかない香味になることが判明した。ここで、本明細書において「あと味」とは、ＪＩＳ Ｚ ８１４４：２００４に記載の「口内に残る感覚」をいう。
したがって、本発明の課題は、ホップの生臭さが抑制され、キレの良い苦味及びビールらしい香味を有するアルコール低含有ビアテイスト飲料を提供することにある。
The inventor studied to develop a beer taste non-alcoholic beverage. Beer-taste alcoholic beverages are usually obtained by adding water to wheat such as barley, germinating and drying, adding warm water, saccharifying starch by the action of enzymes contained in the malt to obtain a saccharified solution, and then saccharified solution It is manufactured by adding hops to boil, adding yeast after cooling and fermenting with alcohol. During alcoholic fermentation, a beer taste rich in the sharp bitterness and aroma characteristic of beer is cultivated. However, non-alcoholic beer-taste beverages, even if hops are used as a raw material, have a bitter taste with a bad aftertaste because substances that should disappear due to yeast metabolism remain due to the elimination of alcoholic fermentation and production. Not only is it felt, but the hop has a strong odor, which turns out to be a flavor that does not resemble that of a normal beer beverage. Here, “aftertaste” in this specification refers to “feeling remaining in the mouth” described in JIS Z 8144: 2004.
Accordingly, an object of the present invention is to provide a low alcohol-containing beer-taste beverage that suppresses the raw odor of hops and has a sharp bitter taste and a beer-like flavor.
本発明者は、上記課題に鑑み検討した結果、ホップエキス及び炭酸ガスを含み、ｐＨが３〜４であるアルコール低含有量のビアテイスト飲料に、非重合体カテキン類に対する量比を一定に制御した重合カテキン類を一定量配合することにより、ホップの生臭さが抑制され、キレの良い苦味及びビールらしい香味を有するアルコール低含有ビアテイスト飲料が得られることを見出した。 As a result of studying in view of the above problems, the present inventor has a beer-taste beverage having a low alcohol content containing hop extract and carbon dioxide and having a pH of 3 to 4, and the amount ratio with respect to non-polymer catechins is controlled to be constant. It was found that by blending a certain amount of the polymerized catechins, the raw odor of hops was suppressed, and a low alcohol-containing beer-taste beverage having a sharp bitter taste and a beer-like flavor was obtained.
すなわち、本発明は、次の成分（Ａ）、（Ｂ）、（Ｃ）及び（Ｄ）；
（Ａ）ホップエキス、
（Ｂ）重合カテキン類 ０．００８〜０．１質量％、
（Ｃ）非重合体カテキン類、及び
（Ｄ）炭酸ガス
を含有し、
（Ｂ）重合カテキン類と（Ｃ）非重合体カテキン類との質量比〔（Ｂ）／（Ｃ）〕が１〜４．５であり、かつ
ｐＨ３〜４である、
アルコール含有量が１質量％未満のビアテイスト飲料を提供するものである。
That is, the present invention includes the following components (A), (B), (C) and (D);
(A) hop extract,
(B) Polymerized catechins 0.008 to 0.1% by mass,
(C) non-polymer catechins, and (D) carbon dioxide gas,
(B) The mass ratio [(B) / (C)] of polymerized catechins and (C) non-polymer catechins is 1 to 4.5, and pH 3 to 4.
A beer-taste beverage having an alcohol content of less than 1% by mass is provided.
本発明はまた、次の成分（Ａ）、（Ｂ）、（Ｃ）及び（Ｄ）；
（Ａ）ホップエキス、
（Ｂ）重合カテキン類 ０．００８〜０．１質量％、
（Ｃ）非重合体カテキン類、及び
（Ｄ）炭酸ガス
を含有し、
（Ｂ）重合カテキン類と（Ｃ）非重合体カテキン類との質量比〔（Ｂ）／（Ｃ）〕が１〜４であり、かつ
ｐＨ３〜４である、
アルコール含有量が１質量％未満のビアテイスト飲料を提供するものである。
The present invention also provides the following components (A), (B), (C) and (D);
(A) hop extract,
(B) Polymerized catechins 0.008 to 0.1% by mass,
(C) non-polymer catechins, and (D) carbon dioxide gas,
(B) The mass ratio [(B) / (C)] of polymerized catechins and (C) non-polymer catechins is 1 to 4, and pH 3 to 4.
A beer-taste beverage having an alcohol content of less than 1% by mass is provided.
本発明は更に、次の成分（Ａ1）、（Ｂ）、（Ｃ）及び（Ｄ）；
（Ａ1）α酸及びイソα酸 ０．００００１〜０．００３質量％、
（Ｂ）重合カテキン類 ０．００８〜０．１質量％、
（Ｃ）非重合体カテキン類、及び
（Ｄ）炭酸ガス
を含有し、
（Ｂ）重合カテキン類と（Ｃ）非重合体カテキン類との質量比〔（Ｂ）／（Ｃ）〕が１〜４．５であり、かつ
ｐＨ３〜４である、
アルコール含有量が１質量％未満のビアテイスト飲料を提供するものである。
The present invention further comprises the following components (A 1 ), (B), (C) and (D);
(A 1 ) α acid and iso α acid 0.00001 to 0.003 mass%,
(B) Polymerized catechins 0.008 to 0.1% by mass,
(C) non-polymer catechins, and (D) carbon dioxide gas,
(B) The mass ratio [(B) / (C)] of polymerized catechins and (C) non-polymer catechins is 1 to 4.5, and pH 3 to 4.
A beer-taste beverage having an alcohol content of less than 1% by mass is provided.
本発明によれば、ホップの生臭さが抑制され、キレの良い苦味及びビールらしい香味を有するアルコール低含有ビアテイスト飲料を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the low-alcohol content beer taste drink which the odor of a hop is suppressed, has a good bitter taste, and the flavor like beer can be provided.
本明細書において「ビアテイスト飲料」とは、酵母等でアルコール発酵させて製造された通常のビール飲料のような味わい、香りを有する発泡性炭酸飲料をいう。 In the present specification, the “beer taste beverage” refers to a sparkling carbonated beverage having a taste and aroma like a normal beer beverage produced by alcohol fermentation with yeast or the like.
本発明のビアテイスト飲料は、（Ａ）ホップエキスを含有する。ホップはクワ科のツル性の多年草であり、（Ａ）ホップエキスはホップの球花やその圧縮物をそのまま又は粉砕した後、炭酸ガス、水、有機溶媒等の溶剤で抽出することによって調製することができる。抽出操作としては、例えば、ビール醸造に用いられる一般的なホップエキスの調製法を適宜選択することができるが、例えば、溶剤中にホップの球花、その粉砕物等を冷浸、温浸等によって浸漬する方法、加温し攪拌しながら抽出を行い、濾過して抽出液を得る方法の他、パーコレーション法等も採用することができる。抽出操作に使用可能な有機溶媒としては、例えば、メタノール、エタノール、プロパノール、ブタノール等の炭素数１〜４の低級アルコール；酢酸エチルエステル等の低級アルキルエステル；エチレングリコール、ブチレングリコール、プロピレングリコール、グリセリン等の多価アルコール；アセトン等のケトン；酢酸等の低級脂肪酸；ベンゼン、ヘキサン等の炭化水素；エチルエーテル、石油エーテル等のエーテル等を挙げることができる。これら有機溶媒は、１種又は２種以上を組み合わせて用いることができる。中でも、水での抽出、殊更熱水での抽出にて得られたホップエキスを用いることが好ましい。
また、抽出操作によって得られた粗抽出物は、必要に応じて、ろ過、遠心分離等の固液分離に付すことができる。
抽出操作後、必要により固液分離して得られた液を、そのままホップエキスとして用いてもよいが、そこに含まれる溶剤の少なくとも一部を除去した濃縮物、あるいは減圧乾燥、凍結乾燥等により乾燥させた乾燥物等を用いてもよい。また、市販のホップエキスを用いることもできる。
The beer-taste beverage of the present invention contains (A) a hop extract. Hops are mulberry perennials of the mulberry family, and (A) hop extract is prepared by extracting hop bulbs and compressed products thereof as they are or after pulverization, with a solvent such as carbon dioxide, water, or an organic solvent. be able to. As the extraction operation, for example, a general hop extract preparation method used for beer brewing can be selected as appropriate. For example, hop blossoms in the solvent, pulverized products thereof, etc. In addition to the method of dipping by heating, extraction with heating and stirring and filtration to obtain an extract, a percolation method and the like can also be employed. Examples of the organic solvent that can be used for the extraction operation include lower alcohols having 1 to 4 carbon atoms such as methanol, ethanol, propanol, and butanol; lower alkyl esters such as ethyl acetate; ethylene glycol, butylene glycol, propylene glycol, and glycerin. Polyhydric alcohols such as acetone; ketones such as acetone; lower fatty acids such as acetic acid; hydrocarbons such as benzene and hexane; ethers such as ethyl ether and petroleum ether. These organic solvents can be used alone or in combination of two or more. Among them, it is preferable to use a hop extract obtained by extraction with water, particularly extraction with hot water.
Moreover, the crude extract obtained by extraction operation can be attached | subjected to solid-liquid separations, such as filtration and centrifugation, as needed.
After the extraction operation, the liquid obtained by solid-liquid separation may be used as it is as a hop extract, but it may be used as a hop extract, or a concentrate obtained by removing at least a part of the solvent, vacuum drying, freeze drying, etc. You may use the dried material etc. which were dried. Commercially available hop extract can also be used.
（Ａ）ホップエキスの含有量は、ホップの生臭さの抑制、キレの良い苦味及びビールらしさの付与の観点から、本発明のビアテイスト飲料中に、固形分換算で０．００５質量％以上が好ましく、０．０１質量％以上がより好ましく、０．０１５質量％以上が更に好ましく、そして、０．１質量％以下がより好ましく、０．０５質量％以下が更に好ましく、０．０３質量％以下が更に好ましく、０．０２５以下が殊更に好ましい。（Ａ）ホップエキスの含有量の範囲としては、本発明のビアテイスト飲料中に、固形分換算で０．００５〜０．１質量％が好ましく、０．０１〜０．０５質量％がより好ましく、０．０１５〜０．０３質量％が更に好ましく、０．０１５〜０．０２５質量％が殊更に好ましい。ここで、本明細書において「固形分」とは、試料を１０５℃の電気恒温乾燥機で３時間乾燥して揮発成分を除いた残分をいう。 (A) The content of the hop extract is 0.005% by mass or more in terms of solid content in the beer-taste beverage of the present invention from the viewpoint of suppressing the raw odor of hops, giving a good bitterness of beer and beer-like. Preferably, 0.01% by mass or more is more preferable, 0.015% by mass or more is more preferable, 0.1% by mass or less is more preferable, 0.05% by mass or less is further preferable, and 0.03% by mass or less. Is more preferably 0.025 or less. (A) As content range of a hop extract, 0.005-0.1 mass% is preferable in conversion of solid content in the beer taste drink of this invention, and 0.01-0.05 mass% is more preferable. 0.015-0.03% by mass is more preferable, and 0.015-0.025% by mass is even more preferable. As used herein, “solid content” refers to a residue obtained by drying a sample for 3 hours with an electric constant temperature dryer at 105 ° C. to remove volatile components.
また、本発明のビアテイスト飲料は、（Ａ1）α酸及びイソα酸を含有する。α酸及びイソα酸とは苦味を有する成分であり、ホップ中に存在し、ホップ由来の味わいに寄与してビアテイスト飲料に好ましい影響をもたらすものの、一方で独特の生臭い臭いを有することがある。本発明のビアテイスト飲料において、（Ａ1）α酸及びイソα酸は、主に（Ａ）ホップエキスに由来するものであるが、（Ａ）ホップエキス以外の配合成分に由来するものでも、新たに加えられたα酸及びイソα酸であってもよい。ここで、本明細書において「α酸」とは、フムロン、アドフムロン、コフムロン、ポストフムロン及びプレフムロンの総称であり、また「イソα酸」とは、イソフムロン、イソアドフムロン、イソコフムロン、イソポストフムロン及びイソプレフムロンの総称である。本発明においては、上記５種のα酸及び上記５種のイソα酸のうち少なくとも１種を含有すればよい。なお、α酸及びイソα酸の含有量は上記１０種の合計量に基づいて定義される。
なお、イソα酸は、α酸から例えば熱反応によって異性化し生成されるものであるため、ホップよりα酸を予め抽出し、異性化して得られたイソα酸を適宜加えてもよい。
The via-taste beverage of the present invention contains (A 1) alpha acids and iso alpha acids. α-acid and iso-α-acid are components having a bitter taste and exist in hops, which contribute to the taste derived from hops and have a positive effect on beer-taste beverages, but may have a unique lively odor . In the beer-taste beverage of the present invention, (A 1 ) α acid and iso α acid are mainly derived from (A) hop extract, but (A) even those derived from compounding ingredients other than hop extract, Newly added alpha acid and iso alpha acid may be used. As used herein, “α acid” is a general term for humulone, adhumulone, cohumulone, posthumulone and prehumulone, and “isoalpha acid” is isohumulone, isoadhumulone, isocohumulone, isoposthumulone and isoprehumulone. It is a generic name. In this invention, what is necessary is just to contain at least 1 sort (s) among said 5 types of alpha acid and said 5 types of iso alpha acid. In addition, content of (alpha) acid and iso (alpha) acid is defined based on the said 10 types total amount.
In addition, since iso alpha acid is isomerized and produced | generated, for example by thermal reaction from alpha acid, you may add the alpha alpha acid obtained by extracting alpha acid beforehand from a hop and isomerizing suitably.
（Ａ1）α酸及びイソα酸の含有量は、泡立ち及び泡質の向上の観点から、本発明のビアテイスト飲料中に、０．００００１質量％以上が好ましく、０．００００５質量％以上がより好ましく、０．０００１質量％以上が更に好ましく、０．０００２質量％以上がより更に好ましく、０．０００３質量％以上が殊更に好ましく、そして、０．００３質量％以下が好ましく、０．００２５質量％以下がより好ましく、０．００２質量％以下が更に好ましく、０．００１質量％以下が殊更に好ましい。（Ａ1）α酸及びイソα酸の含有量の範囲としては、本発明のビアテイスト飲料中に、好ましくは０．００００１〜０．００３質量％、より好ましくは０．００００５〜０．００３質量％、更に好ましくは０．０００１〜０．００２５質量％、より更に好ましくは０．０００２〜０．００２質量％、殊更に好ましくは０．０００３〜０．００１質量％である。なお、α酸及びイソα酸の含有量は、後述する実施例の「２．α酸及びイソα酸の分析」により測定できる。 (A 1) the content of α acids and iso α acid, foaming and from the viewpoint of the foam quality improvement of the via taste beverage of the present invention, preferably at least 0.00001% by mass, or more 0.00005 wt% More preferably, 0.0001% by mass or more is further preferable, 0.0002% by mass or more is further preferable, 0.0003% by mass or more is particularly preferable, and 0.003% by mass or less is preferable, and 0.0025% by mass. % Or less is more preferable, 0.002% by mass or less is more preferable, and 0.001% by mass or less is even more preferable. The range of the content of (A 1) alpha acids and iso alpha acids, the via taste beverage of the present invention, preferably from 0.00001 to 0.003 wt%, more preferably from 0.00005 to 0.003 weight %, More preferably 0.0001 to 0.0025% by mass, still more preferably 0.0002 to 0.002% by mass, and still more preferably 0.0003 to 0.001% by mass. The contents of α acid and iso α acid can be measured by “2. Analysis of α acid and iso α acid” in Examples described later.
本発明のビアテイスト飲料は、（Ｂ）重合カテキン類及び（Ｃ）非重合体カテキン類を含有する。ここで、本明細書において「（Ｃ）非重合体カテキン類」とは、カテキン、ガロカテキン、カテキンガレート及びガロカテキンガレート等の非エピ体カテキン類と、エピカテキン、エピガロカテキン、エピカテキンガレート及びエピガロカテキンガレート等のエピ体カテキン類を併せての総称であり、本発明においては、これら８種の非重合体カテキン類のうち少なくとも１種を含有すればよい。また、「（Ｂ）重合カテキン類」とは、（Ｃ）非重合体カテキン類が複数個連結した構造を有するものであって、酒石酸鉄法により測定されるものをいう。下記のとおりのＨＰＬＣ条件により、測定されるものであっても良い。 The beer-taste beverage of the present invention contains (B) polymerized catechins and (C) non-polymer catechins. Here, in the present specification, “(C) non-polymer catechins” means non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and It is a collective term for epi-catechins such as epigallocatechin gallate. In the present invention, at least one of these eight non-polymer catechins may be contained. Further, “(B) polymerized catechins” refers to those having a structure in which a plurality of (C) non-polymer catechins are linked and measured by the iron tartrate method. It may be measured under the following HPLC conditions.
〔重合ポリフェノール分析〕
下記条件のＨＰＬＣで測定した。
ＨＰＬＣ条件：
・カラム：ＴＳＫ-gel ＯＤＳ-１２０ＴｓＱＡ（4.6mmφx150ｍｍ、東ソー株式会社）
・移動相：
Ａ液：水：アセトニトリル：トリフルオロ酢酸＝900：100：0.5（v/v/v）
Ｂ液：水：アセトニトリル：トリフルオロ酢酸＝200：800：0.5（v/v/v）
・流速：1.0mL/min
・カラム温度：40℃
・グラディエント条件：
分析開始から５分後まではＢ液０％、
５分から１１分まではＢ液８％、
１１分から２１分まではＢ液１０％、
２１分から２２分まではＢ液１００％、
２２分から３０分までＢ液１００％保持、
３０分から３１分まではＢ液０％、
３１分から４１分までＢ液０％保持
・検出：A280nm
・標準物質：ウーロンホモビスフラバンＢ（ＯＨＢＦ−Ｂ）
・重合カテキンのリテンションタイム：約２７分
(Polymerized polyphenol analysis)
It measured by HPLC of the following conditions.
HPLC conditions:
Column: TSK-gel ODS-120TsQA (4.6mmφx150mm, Tosoh Corporation)
・ Mobile phase:
Liquid A: water: acetonitrile: trifluoroacetic acid = 900: 100: 0.5 (v / v / v)
Liquid B: Water: Acetonitrile: Trifluoroacetic acid = 200: 800: 0.5 (v / v / v)
・ Flow rate: 1.0mL / min
・ Column temperature: 40 ℃
・ Gradient condition:
From 5 minutes after the start of analysis, B solution is 0%,
From 5 minutes to 11 minutes, B liquid 8%,
From 11 minutes to 21 minutes, solution B is 10%,
From 21 minutes to 22 minutes, solution B is 100%,
Hold B solution 100% from 22 to 30 minutes,
From 30 minutes to 31 minutes, B solution is 0%,
From 31 min to 41 min B solution 0% retention / detection: A280nm
Reference material: Oolong homobisflavan B (OHBF-B)
・ Retention time of polymerized catechin: about 27 minutes
（Ｂ）重合カテキン類としては、例えば、前述の非重合体カテキン類の２〜５量体を挙げることができ、２〜３量体であることが好ましい。なお、本発明においては、これら重合カテキン類のうち少なくとも１種を含有すればよい。 (B) As polymerized catechins, the 2-5 pentamer of the above-mentioned non-polymer catechins can be mentioned, for example, and it is preferable that it is a 2-3 trimer. In the present invention, at least one of these polymerized catechins may be contained.
本発明に使用する（Ｂ）重合カテキン類及び（Ｃ）非重合体カテキン類は、市販の試薬を使用してもよいが、Camellia属、例えば、C.sinensis var. sinensis（やぶきた種を含む）、C.sinensis var. assamica及びそれらの雑種から選択される茶葉（Camellia sinensis）より得られる茶抽出物を用いてもよい。
抽出に使用する茶葉は、その加工方法により、不発酵茶、半発酵茶、発酵茶に大別することができる。不発酵茶としては、例えば、煎茶、番茶、碾茶、釜入り茶、茎茶、棒茶、芽茶等の緑茶が挙げられる。また、半発酵茶としては、例えば、鉄観音、色種、黄金桂、武夷岩茶等の烏龍茶が挙げられる。更に、発酵茶としては、ダージリン、アッサム、スリランカ等の紅茶が挙げられる。これらは単独で又は２種以上を組み合わせて用いることができる。また、抽出方法としては、ニーダー抽出、攪拌抽出（バッチ抽出）、向流抽出（ドリップ抽出）、カラム抽出等の公知の方法を採用することができる。
The (B) polymerized catechins and (C) non-polymer catechins used in the present invention may use commercially available reagents, but the genus Camellia, for example, C. sinensis var. Sinensis (including yam species) ), Tea extract obtained from C. sinensis var. Assamica and tea leaves (Camellia sinensis) selected from hybrids thereof may be used.
The tea leaves used for extraction can be roughly classified into non-fermented tea, semi-fermented tea, and fermented tea depending on the processing method. Examples of non-fermented tea include green tea such as sencha, bancha, mochi tea, kettle tea, stem tea, stick tea, and bud tea. Examples of the semi-fermented tea include oolong tea such as iron kannon, color type, golden katsura, and martial arts tea. Further, examples of fermented tea include black teas such as Darjeeling, Assam, Sri Lanka and the like. These can be used alone or in combination of two or more. As the extraction method, known methods such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), and column extraction can be employed.
茶抽出物を用いる場合、必ずしも分画等により純品まで精製する必要はなく、茶抽出物又はその精製物を単独で又は２種以上を組み合わせて使用することが可能であり、更には市販の試薬と組み合わせて使用することもできる。茶抽出物の形態としては、固体、水溶液、スラリー状等の種々のものがある。 When using a tea extract, it is not always necessary to purify it to a pure product by fractionation or the like, and it is possible to use a tea extract or a purified product thereof alone or in combination of two or more, and further commercially available It can also be used in combination with a reagent. There are various types of tea extracts such as solids, aqueous solutions, and slurries.
本発明のビアテイスト飲料中の（Ｂ）重合カテキン類の含有量は、０．００８〜０．１質量％であるが、ホップの生臭さの抑制、及びキレの良い苦味の観点から、０．０１質量％以上が好ましく、０．０１５質量％以上がより好ましく、０．０２質量％以上が更に好ましく、またビールらしさの付与の観点から、０．０８質量％以下が好ましく、０．０６質量％以下がより好ましく、０．０５質量％以下が更に好ましい。（Ｂ）重合カテキン類の含有量の範囲としては、本発明のビアテイスト飲料中に０．０１〜０．０８質量％が好ましく、０．０１５〜０．０６質量％がより好ましく、０．０２〜０．０５質量％が更に好ましい。なお、（Ｂ）重合カテキン類の分析は、後掲の実施例に記載の方法にしたがうものとする。 The content of the (B) polymerized catechins in the beer-taste beverage of the present invention is 0.008 to 0.1% by mass, but from the viewpoint of suppressing the raw odor of hops and having a good bitter taste, it is set to 0. 01 mass% or more is preferable, 0.015 mass% or more is more preferable, 0.02 mass% or more is more preferable, and 0.08 mass% or less is preferable from the viewpoint of imparting beer-likeness, and 0.06 mass%. The following is more preferable, and 0.05% by mass or less is more preferable. (B) As content range of superposition | polymerization catechin, 0.01-0.08 mass% is preferable in the beer taste drink of this invention, 0.015-0.06 mass% is more preferable, 0.02 -0.05 mass% is still more preferable. The analysis of (B) polymerized catechins shall follow the method described in the examples below.
本発明のビアテイスト飲料中の（Ｃ）非重合体カテキン類の含有量は、ホップの生臭さの抑制、キレの良い苦味の観点から、０．００２質量％以上が好ましく、０．００５質量％以上がより好ましく、０．００７質量％以上が更に好ましく、０．０１質量％以上が殊更に好ましく、またビールらしさの付与の観点から、０．０５質量％以下が好ましく、０．０３質量％以下がより好ましく、０．０２７質量％以下が更に好ましく、０．０２５質量％以下が殊更に好ましい。（Ｃ）非重合体カテキン類の含有量の範囲としては、本発明のビアテイスト飲料中に０．００２〜０．０５質量％が好ましく、０．００５〜０．０３質量％がより好ましく、０．００７〜０．０２７質量％が更に好ましく、０．０１〜０．０２５質量％が殊更に好ましい。なお、（Ｃ）非重合体カテキン類の含有量は、上記８種の非重合体カテキン類の合計量に基づいて定義され、（Ｃ）非重合体カテキン類の分析は、後掲の実施例に記載の方法にしたがうものとする。 The content of (C) non-polymer catechins in the beer-taste beverage of the present invention is preferably 0.002% by mass or more, from the viewpoint of suppressing the raw odor of hops and having a good bitterness, and is 0.005% by mass. The above is more preferable, 0.007% by mass or more is further preferable, 0.01% by mass or more is particularly preferable, and 0.05% by mass or less is preferable, and 0.03% by mass or less is preferable from the viewpoint of imparting a beer-like character. Is more preferably 0.027% by mass or less, and particularly preferably 0.025% by mass or less. (C) As content range of non-polymer catechins, 0.002-0.05 mass% is preferable in the beer taste drink of this invention, 0.005-0.03 mass% is more preferable, 0 0.007 to 0.027 mass% is more preferable, and 0.01 to 0.025 mass% is even more preferable. The content of (C) non-polymer catechins is defined based on the total amount of the above eight types of non-polymer catechins, and (C) the analysis of non-polymer catechins is described in Examples below. It shall follow the method described in.
本発明のビアテイスト飲料中の（Ｂ）重合カテキン類と（Ｃ）非重合体カテキン類との質量比〔（Ｂ）／（Ｃ）〕は１〜４．５であるが、ホップの生臭さの抑制、及びキレの良い苦味の観点から、１．３以上が好ましく、１．５以上がより好ましく、１．８以上が更に好ましく、またビールらしさの付与の観点から、４以下が好ましく、３．５以下がより好ましく、３以下が更に好ましく、２．７以下がより更に好ましい。かかる質量比〔（Ｂ）／（Ｃ）〕の範囲としては、１〜４が好ましく、１．３〜３．５がより好ましく、１．５〜３が更に好ましく、１．８〜２．７がより更に好ましい。 The mass ratio [(B) / (C)] of (B) polymerized catechins and (C) non-polymer catechins in the beer-taste beverage of the present invention is 1 to 4.5, but the raw odor of hops. Is preferably 1.3 or more, more preferably 1.5 or more, still more preferably 1.8 or more, and 4 or less is preferable from the viewpoint of imparting a beer-like character. Is preferably 5 or less, more preferably 3 or less, and even more preferably 2.7 or less. The range of the mass ratio [(B) / (C)] is preferably 1 to 4, more preferably 1.3 to 3.5, still more preferably 1.5 to 3, and 1.8 to 2.7. Is even more preferable.
質量比〔（Ｂ）／（Ｃ）〕を上記範囲内とするには、茶抽出物を単独で使用する場合には適度に重合カテキン類を含有する半発酵茶の抽出物を用いることが好ましい。また、茶抽出物を併用する場合には、半発酵茶の抽出物と、発酵茶抽出物及び不発酵茶抽出物から選ばれる１種以上を組み合わせることにより調整しても良い。 In order to make the mass ratio [(B) / (C)] within the above range, it is preferable to use a semi-fermented tea extract containing a moderately polymerized catechin when a tea extract is used alone. . Moreover, when using a tea extract together, you may adjust by combining the extract of semi-fermented tea, and 1 or more types chosen from a fermented tea extract and a non-fermented tea extract.
本発明のビアテイスト飲料中の（Ａ）ホップエキス中の固形分と（Ｂ）重合カテキン類との質量比〔（Ｂ）／（Ａ）〕は、ホップの生臭さの抑制、キレの良い苦味及びビールらしさの付与の観点から、０．３以上が好ましく、０．５以上がより好ましく、１以上が更に好ましく、そして、７以下が好ましく、４以下がより好ましく、３以下が更に好ましく、２．５以下が殊更に好ましい。かかる質量比〔（Ｂ）／（Ａ）〕の範囲としては、０．３〜７が好ましく、０．５〜４がより好ましく、１〜３が更に好ましく、１〜２．５が殊更に好ましい。 The mass ratio [(B) / (A)] of (A) hop extract solid content and (B) polymerized catechins in the beer-taste beverage of the present invention suppresses the raw odor of hops and has a good bitterness. From the viewpoint of imparting beer-likeness, 0.3 or more is preferable, 0.5 or more is more preferable, 1 or more is more preferable, 7 or less is preferable, 4 or less is more preferable, 3 or less is more preferable, 2 .5 or less is even more preferable. The range of the mass ratio [(B) / (A)] is preferably 0.3 to 7, more preferably 0.5 to 4, still more preferably 1 to 3, and particularly preferably 1 to 2.5. .
また、本発明のビアテイスト飲料中の（Ａ1）α酸及びイソα酸と、（Ｂ）重合カテキン類との質量比〔（Ｂ）／（Ａ1）〕は、ホップの生臭さの抑制、キレの良い苦味及びビールらしさの付与の観点から、５以上が好ましく、１０以上がより好ましく、２０以上が更に好ましく、３５以上が殊更に好ましく、そして、４００以下が好ましく、３００以下がより好ましく、２５０以下が更に好ましく、１９０以下が殊更に好ましい。かかる質量比〔（Ｂ）／（Ａ1）〕の範囲としては、好ましくは５〜４００、より好ましくは１０〜３００、更に好ましくは２０〜２５０、殊更に好ましくは３５〜２００である。 Further, the mass ratio [(B) / (A 1 )] of (A 1 ) α acid and iso α acid and (B) polymerized catechins in the beer-taste beverage of the present invention suppresses the raw odor of hops. From the viewpoint of providing good bitterness and beer character, 5 or more is preferred, 10 or more is more preferred, 20 or more is more preferred, 35 or more is particularly preferred, and 400 or less is preferred, and 300 or less is more preferred. 250 or less is more preferable, and 190 or less is particularly preferable. The range of the mass ratio [(B) / (A 1 )] is preferably 5 to 400, more preferably 10 to 300, still more preferably 20 to 250, and still more preferably 35 to 200.
また、本発明のビアテイスト飲料は、（Ｄ）炭酸ガスを含有する。圧入する（Ｄ）炭酸ガスは、ビール様の泡立ち及びビアテイストの付与の観点から、ガス容量比で１以上が好ましく、１．５以上がより好ましく、２以上が更に好ましく、そして、３以下が好ましく、２．７以下がより好ましく、２．５以下が更に好ましい。（Ｄ）炭酸ガスの含有量の範囲は、ガス容量比で１〜３が好ましく、１．５〜２．７がより好ましく、２〜２．５が更に好ましい。ここで、本明細書において「ガス容量比（ガスボリューム）」とは、２０℃におけるビアテイスト飲料の容量に対する溶解している炭酸ガス容量の比率をいう。 Moreover, the beer taste drink of this invention contains (D) carbon dioxide gas. The (D) carbon dioxide gas to be injected is preferably 1 or more, more preferably 1.5 or more, still more preferably 2 or more, and 3 or less in terms of gas volume ratio from the viewpoint of beer-like foaming and beer taste. Preferably, 2.7 or less is more preferable, and 2.5 or less is more preferable. (D) The range of carbon dioxide content is preferably 1 to 3, more preferably 1.5 to 2.7, and still more preferably 2 to 2.5 in terms of gas volume ratio. Here, in this specification, the “gas volume ratio (gas volume)” refers to the ratio of the volume of dissolved carbon dioxide gas to the volume of the beer-taste beverage at 20 ° C.
本発明のビアテイスト飲料中の（Ｅ）アルコールの含有量は１質量％未満であるが、ホップの生臭さの抑制、キレの良い苦味及びビールらしさの付与の観点から、０．７質量％未満が好ましく、０．５質量％以下がより好ましく、０．５質量％未満がより好ましく、０．３質量％未満が更に好ましく、０質量％であってもよく、殊更０．００質量％であることが好ましい。なお、「アルコール含有量が０質量％」とは、後掲の実施例に記載の「アルコールの分析」において、アルコールの含有量が小数点以下において検出限界以下である場合も包含する概念である。また、「アルコール含有量が０．００質量％」とは、後掲の実施例に記載の「アルコールの分析」において、アルコールの含有量が小数点二桁未満において検出限界以下である場合も包含する概念である。アルコールの含有量は、ガスクロマトグラフィー法により測定することができる。 The content of the (E) alcohol in the beer-taste beverage of the present invention is less than 1% by mass, but from the viewpoints of suppressing the raw odor of hops, giving a good bitter taste and beer-like, it is less than 0.7% by mass. Is preferably 0.5% by mass or less, more preferably less than 0.5% by mass, still more preferably less than 0.3% by mass, and may be 0% by mass, especially 0.00% by mass. It is preferable. The “alcohol content of 0% by mass” is a concept including the case where the alcohol content is below the detection limit below the decimal point in the “analysis of alcohol” described in the examples below. In addition, “the alcohol content is 0.00 mass%” includes the case where the alcohol content is below the detection limit in less than two decimal places in the “analysis of alcohol” described in the examples below. It is a concept. The alcohol content can be measured by gas chromatography.
本発明のビアテイスト飲料は、（Ｆ）麦芽エキスを含有することができる。ここで、「（Ｆ）麦芽エキス」とは、麦芽を水若しくはエタノールなどの水溶性有機溶媒、又は水と水溶性有機溶媒の混合溶媒にて抽出して得られた液体をいう。また、「麦芽」とは、大麦その他の穀類の種子に、水分を加え適温に設定して発芽させたものであり、「モルト」ともいう（日本語大辞典 発行所株式会社講談社、発行年1989年）。穀類としては、二条大麦、六条大麦、小麦、オート麦、ライ麦等を使用することができる。発芽方法としては、例えば、Ｋａｓｔｅｎ発芽法、Ｗａｎｄｅｒｈａｕｆｅｎ発芽法、Ｆｌｅｘｉｂｏｘ発芽法、Ｔｏｗｅｒ発芽法、Ｔｒｏｍｍｅｌ発芽法等が挙げられ、適宜選択することができる。
麦芽エキスの具体例としては、例えば、次の（ｉ）〜（iv）を挙げることができる。
（ｉ）麦芽に温水を加え、麦芽の内在酵素（主としてα−アミラーゼ、β−アミラーゼ、グルコアミラーゼ、プロテアーゼ等）の反応により、麦芽中に存在するデンプンを糖に分解し（糖化）、タンパク質をアミノ酸に分解した後に、圧搾又は抽出して得られるもの。これは「麦汁」ともいう。
（ii）麦芽から得られた抽出液中又は抽出前の麦芽中の酵素を失活させた後に、別途１種又は２種以上の酵素を添加することにより、デンプンやタンパク質を選択的に分解したり、糖やアミノ酸の含有量を適度にコントロールしたもの。
（iii）麦芽の内在酵素を失活させた後、酵素反応を行わずに、圧搾又は抽出して得られたもの。
（iv）麦芽の内在酵素を失活させずに、かつ酵素反応を行わずに、圧搾又は抽出して得られたもの。
また、（Ｆ）麦芽エキスとして、酵素を作用させた後に酵母を接種して発酵させたものを使用することも可能であるが、ノンアルコール飲料を簡便に製造する観点から、非発酵のものが好ましい。
The beer taste drink of this invention can contain the (F) malt extract. Here, “(F) malt extract” refers to a liquid obtained by extracting malt with water or a water-soluble organic solvent such as ethanol, or a mixed solvent of water and a water-soluble organic solvent. “Mort” is the seeds of barley and other cereals that have been sprouted with water added at an appropriate temperature, and are also referred to as “Mort” (Kodansha Co., Ltd. Year). As cereals, Nijo barley, Rojo barley, wheat, oats, rye and the like can be used. Examples of the germination method include a Kasten germination method, a Wanderhaufen germination method, a Flexibox germination method, a Tower germination method, and a Tromel germination method, and can be appropriately selected.
Specific examples of the malt extract include the following (i) to (iv).
(I) Warm water is added to the malt, and the starch present in the malt is decomposed into sugar (saccharification) by the reaction of malt endogenous enzymes (mainly α-amylase, β-amylase, glucoamylase, protease, etc.) What is obtained by pressing or extracting after decomposing into amino acids. This is also called “wort”.
(Ii) After inactivating the enzyme in the extract obtained from malt or in the malt before extraction, starch or protein is selectively decomposed by adding one or more enzymes separately. Or with moderately controlled sugar and amino acid content.
(Iii) What was obtained by squeezing or extracting without deactivating an enzyme reaction after inactivating the endogenous enzyme of malt.
(Iv) What was obtained by squeezing or extracting without deactivating the endogenous enzyme of the malt and without carrying out the enzyme reaction.
In addition, as (F) malt extract, it is possible to use a fermented yeast inoculated with an enzyme, but from the viewpoint of easily producing a non-alcoholic beverage, preferable.
本発明においては、（Ｆ）麦芽エキスとして、濃縮して液糖状又は乾燥して粉末状にしたものを使用することもできる。麦芽エキスは、麦芽の香りと味のバランスの観点から、固形分中の脂質含有量が０．１質量％以上が好ましく、０．２質量％以上がより好ましく、０．３質量％以上が更に好ましく、０．４質量％以上が更に好ましく、そして、０．８５質量％以下が好ましく、０．８３質量以下％がより好ましく、０．８１質量％以下が更に好ましく、０．８質量％以下が更に好ましく、０．６５質量％以下が更に好ましく、０．６質量％以下が殊更に好ましい。かかる固形分中の脂質含有量の範囲としては、０．１〜０．８５質量％が好ましく、０．２〜０．８３質量％がより好ましく、０．３〜０．８１質量％が更に好ましく、０．４〜０．８質量％が更に好ましく、０．４〜０．６５質量％が更に好ましく、０．４〜０．６質量％が殊更に好ましい。なお、かかる固形分中の脂質含有量は、「ソックスレー抽出法」により定量することが可能であり、日本食品分析センターにおいて分析することもできる。具体的には、試料１００ｇを採取し、珪藻土を加え、乾燥後、乳鉢ですりつぶし、円筒ろ紙に詰める。次に、ジエチルエーテル溶媒で常温下、１６時間の抽出を行う。次に、抽出液から溶媒を留去し、留去後の試料を１０５℃で１時間乾燥し、乾燥後の脂質の質量を量り、試料中の含有量を算出する。 In the present invention, as the (F) malt extract, a concentrated liquid sugar or dried powder can be used. The malt extract has a lipid content in the solid content of preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and further preferably 0.3% by mass or more from the viewpoint of balance between malt aroma and taste. Preferably, 0.4% by mass or more is more preferable, 0.85% by mass or less is preferable, 0.83% by mass or less is more preferable, 0.81% by mass or less is further preferable, and 0.8% by mass or less is preferable. More preferred is 0.65% by mass or less, and further more preferred is 0.6% by mass or less. The range of the lipid content in the solid content is preferably 0.1 to 0.85% by mass, more preferably 0.2 to 0.83% by mass, and still more preferably 0.3 to 0.81% by mass. 0.4 to 0.8 mass% is more preferable, 0.4 to 0.65 mass% is further preferable, and 0.4 to 0.6 mass% is even more preferable. The lipid content in the solid content can be quantified by the “Soxhlet extraction method” and can also be analyzed at the Japan Food Analysis Center. Specifically, 100 g of a sample is collected, diatomaceous earth is added, dried, ground in a mortar, and packed into a cylindrical filter paper. Next, extraction is performed for 16 hours at room temperature with a diethyl ether solvent. Next, the solvent is distilled off from the extract, the sample after the distillation is dried at 105 ° C. for 1 hour, the mass of the dried lipid is measured, and the content in the sample is calculated.
（Ｆ）麦芽エキスの含有量は、本発明のビアテイスト飲料中に、麦芽の香りと味のバランスの観点から、固形分換算で０．０５質量％以上が好ましく、０．２質量％以上がより好ましく、０．３質量％以上が更に好ましく、そして、４質量％以下が好ましく、３質量％以下がより好ましく、２質量％以下が更に好ましく、１質量％以下が更に好ましい。（Ｆ）麦芽エキスの含有量の範囲としては、本発明のビアテイスト飲料中に、固形分換算で０．０５〜４質量％が好ましく、０．２〜３質量％がより好ましく、０．１〜２質量％が更に好ましく、０．３〜１質量％が殊更に好ましい。なお、麦芽エキスの固形分量の分析は、次の方法で行うことができる。試料１ｇを秤量瓶に正確に量り取り、１０５℃の電気恒温乾燥機で３時間乾燥して揮発成分を取り除き、乾燥後の質量を量り、固形分量とする。 (F) The content of the malt extract is preferably 0.05% by mass or more and 0.2% by mass or more in terms of solid content from the viewpoint of the balance between malt aroma and taste in the beer-taste beverage of the present invention. More preferably, 0.3% by mass or more is further preferable, 4% by mass or less is preferable, 3% by mass or less is more preferable, 2% by mass or less is further preferable, and 1% by mass or less is further preferable. (F) As content range of malt extract, 0.05-4 mass% is preferable in conversion of solid content in the beer taste drink of this invention, 0.2-3 mass% is more preferable, 0.1 ˜2 mass% is more preferred, and 0.3 to 1 mass% is even more preferred. The analysis of the solid content of the malt extract can be performed by the following method. 1 g of a sample is accurately weighed into a weighing bottle, dried for 3 hours with an electric thermostatic dryer at 105 ° C. to remove volatile components, and the mass after drying is measured to obtain the solid content.
本発明のビアテイスト飲料のｐＨ（２０℃）は３〜４であるが、爽快感、清涼感の付与の観点から、３．１以上が好ましく、３．３以上が好ましく、３．４以上が更に好ましく、そして３．９以下が更に好ましい。ｐＨの範囲としては、３．１〜４が好ましく、３．３〜４がより好ましく、３．４〜３．９が更に好ましい。なお、ｐＨは、試料約１００ｍＬを３００ｍＬのビーカーに測りとり、スターラーピースを入れてスターラーで激しく２０分間攪拌して、炭酸ガスを取り除いた後、温度調整をして測定するものとする。 The beer-taste beverage of the present invention has a pH (20 ° C.) of 3 to 4, preferably 3.1 or more, preferably 3.3 or more, and 3.4 or more from the viewpoint of imparting a refreshing feeling and a refreshing feeling. More preferred is 3.9 or less. The pH range is preferably 3.1 to 4, more preferably 3.3 to 4, and still more preferably 3.4 to 3.9. The pH is measured by measuring about 100 mL of a sample in a 300 mL beaker, adding a stirrer piece and stirring vigorously for 20 minutes with a stirrer to remove carbon dioxide, and then adjusting the temperature.
本発明のビアテイスト飲料のｐＨを上記範囲内に調整するために、酸味料を含有することができる。酸味料としては、例えば、アスコルビン酸、クエン酸、グルコン酸、コハク酸、酒石酸、乳酸、フマル酸、リンゴ酸、アジピン酸等の有機酸、リン酸等の無機酸及びそれらの塩類から選ばれる１種又は２種以上を使用することができる。 In order to adjust pH of the beer taste drink of this invention in the said range, a sour agent can be contained. Examples of the acidulant include 1 selected from ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, organic acids such as lactic acid, fumaric acid, malic acid and adipic acid, inorganic acids such as phosphoric acid, and salts thereof. Species or two or more can be used.
本発明のビアテイスト飲料は、更に香料、ビタミン、ミネラル、酸化防止剤、各種エステル類、色素類、乳化剤、保存料、調味料、甘味料、果汁エキス、野菜エキス、花蜜エキス、品質安定剤等の添加剤を１種又は２種以上を組み合わせて含有させることができる。これら添加剤の含有量は、本発明の目的を損なわない範囲内で適宜設定することができる。 The beer-taste beverage of the present invention further includes flavors, vitamins, minerals, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, sweeteners, fruit juice extracts, vegetable extracts, nectar extracts, quality stabilizers, etc. These additives may be contained alone or in combination of two or more. The content of these additives can be appropriately set within a range that does not impair the object of the present invention.
また、本発明のビアテイスト飲料は、ポリエチレンテレフタレートを主成分とする成形容器（いわゆるＰＥＴボトル）、金属缶、金属箔やプラスチックフィルムと複合された紙容器、瓶等の通常の包装容器に充填して提供することができる。その場合、例えば、金属缶のような容器に充填後、加熱殺菌できる場合にあっては適用されるべき法規（日本にあっては食品衛生法）に定められた殺菌条件で製造できる。ＰＥＴボトル、紙容器のようにレトルト殺菌できないものについては、あらかじめ上記と同等の殺菌条件、例えばプレート式熱交換器などで高温短時間殺菌後、一定の温度まで冷却して容器に充填する等の方法が採用できる。また無菌下で、充填された容器に別の成分を配合して充填してもよい。 In addition, the beer-taste beverage of the present invention is filled in a normal packaging container such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle. Can be provided. In this case, for example, when the container can be heat sterilized after being filled in a container such as a metal can, it can be manufactured under the sterilization conditions stipulated in the applicable regulations (the Food Sanitation Law in Japan). For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method can be adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions.
ビアテイスト飲料には、発酵ビアテイスト飲料と非発酵ビアテイスト飲料がある。発酵ビアテイスト飲料とは、飲料製造工程中に発酵工程を経るものであり、例えば、麦芽の糖化液を主原料に酵母等を接種して発酵工程を経た後、ノンアルコールビアテイスト飲料の場合であればエタノールを低減することにより製造される。一方、非発酵ビアテイスト飲料は、飲料製造工程中に発酵工程を経ないものであり、例えば、水、麦汁、麦芽エキス、調味料、香料等に、酵母等を接種せず発酵工程を経ないで製造される。なお、非発酵ビアテイスト飲料は、飲料製造工程中に発酵工程を経るものの、アルコール発酵は抑制したものも含まれる。例えば、水、麦汁、麦芽エキス、調味料、香料等に、酵母等を接種して発酵工程を経るもののアルコール発酵は抑制して製造されるものも含まれる。本発明においては、非発酵ビアテイスト飲料が本発明の効果を十分に引き出す観点から好ましい。 There are fermented beer-taste beverages and non-fermented beer-taste beverages. A fermented beer-taste beverage is one that undergoes a fermentation process during the beverage production process. For example, in the case of a non-alcoholic beer-taste drink after inoculating yeast with a saccharified liquid of malt as a main ingredient and passing through the fermentation process. If present, it is produced by reducing ethanol. On the other hand, a non-fermented beer-taste beverage is one that does not undergo a fermentation process during the beverage production process.For example, water, wort, malt extract, seasoning, fragrance, etc. are not inoculated with yeast or the like and undergo a fermentation process. Not manufactured. Non-fermented beer-taste beverages include those that have undergone a fermentation process during the beverage production process but have suppressed alcoholic fermentation. For example, water, wort, malt extract, seasoning, fragrance and the like are inoculated with yeast or the like and passed through a fermentation process, and those produced by suppressing alcoholic fermentation. In the present invention, a non-fermented beer-taste beverage is preferable from the viewpoint of sufficiently bringing out the effects of the present invention.
前述の実施形態に関し、本発明は更に以下の飲料及び方法を開示する。
＜１＞
次の成分（Ａ）、（Ｂ）、（Ｃ）及び（Ｄ）；
（Ａ）ホップエキス、
（Ｂ）重合カテキン類 ０．００８〜０．１質量％、
（Ｃ）非重合体カテキン類、及び
（Ｄ）炭酸ガス
を含有し、
（Ｂ）重合カテキン類と（Ｃ）非重合体カテキン類との質量比〔（Ｂ）／（Ｃ）〕が１〜４．５であり、かつ
ｐＨ３〜４である、
アルコール含有量が１質量％未満のビアテイスト飲料。
In relation to the aforementioned embodiment, the present invention further discloses the following beverages and methods.
<1>
The following components (A), (B), (C) and (D);
(A) hop extract,
(B) Polymerized catechins 0.008 to 0.1% by mass,
(C) non-polymer catechins, and (D) carbon dioxide gas,
(B) The mass ratio [(B) / (C)] of polymerized catechins and (C) non-polymer catechins is 1 to 4.5, and pH 3 to 4.
A beer-taste beverage having an alcohol content of less than 1% by mass.
＜２＞
次の成分（Ａ）、（Ｂ）、（Ｃ）及び（Ｄ）；
（Ａ）ホップエキス、
（Ｂ）重合カテキン類 ０．００８〜０．１質量％、
（Ｃ）非重合体カテキン類、及び
（Ｄ）炭酸ガス
を含有し、
（Ｂ）重合カテキン類と（Ｃ）非重合体カテキン類との質量比〔（Ｂ）／（Ｃ）〕が１〜４であり、かつ
ｐＨ３〜４である、
アルコール含有量が１質量％未満のビアテイスト飲料。
<2>
The following components (A), (B), (C) and (D);
(A) hop extract,
(B) Polymerized catechins 0.008 to 0.1% by mass,
(C) non-polymer catechins, and (D) carbon dioxide gas,
(B) The mass ratio [(B) / (C)] of polymerized catechins and (C) non-polymer catechins is 1 to 4, and pH 3 to 4.
A beer-taste beverage having an alcohol content of less than 1% by mass.
＜３＞
次の成分（Ａ）、（Ｂ）、（Ｃ）及び（Ｄ）；
（Ａ）ホップエキス、
（Ｂ）重合カテキン類 ０．００８〜０．１質量％、
（Ｃ）非重合体カテキン類、及び
（Ｄ）炭酸ガス
を含有し、
（Ｂ）重合カテキン類と（Ｃ）非重合体カテキン類との質量比〔（Ｂ）／（Ｃ）〕が１〜４．５であり、かつ
ｐＨ３〜４である、
アルコール含有量が１質量％未満の容器詰飲料。
<3>
The following components (A), (B), (C) and (D);
(A) hop extract,
(B) Polymerized catechins 0.008 to 0.1% by mass,
(C) non-polymer catechins, and (D) carbon dioxide gas,
(B) The mass ratio [(B) / (C)] of polymerized catechins and (C) non-polymer catechins is 1 to 4.5, and pH 3 to 4.
A packaged beverage having an alcohol content of less than 1% by mass.
＜４＞
次の成分（Ａ）、（Ｂ）、（Ｃ）及び（Ｄ）；
（Ａ）ホップエキス、
（Ｂ）重合カテキン類、
（Ｃ）非重合体カテキン類、及び
（Ｄ）炭酸ガス
を配合し、（Ｂ）重合カテキン類の含有量を０．００８〜０．１質量％に、（Ｂ）重合カテキン類と（Ｃ）非重合体カテキン類との質量比〔（Ｂ）／（Ｃ）〕を１〜４．５に、ｐＨを３〜４に、それぞれ調整する、アルコール含有量が１質量％未満のビアテイスト飲料のホップの生臭さの抑制方法。
<4>
The following components (A), (B), (C) and (D);
(A) hop extract,
(B) polymerized catechins,
(C) Non-polymer catechins and (D) carbon dioxide are blended, the content of (B) polymerized catechins is 0.008 to 0.1% by mass, (B) polymerized catechins and (C) A beer-taste beverage having an alcohol content of less than 1% by mass, wherein the mass ratio [(B) / (C)] to non-polymer catechins is adjusted to 1 to 4.5 and the pH is adjusted to 3 to 4, respectively. A method for suppressing the raw odor of hops.
＜５＞
当該飲料中の（Ａ）ホップエキスの含有量が、固形分換算で、好ましくは０．００５質量％以上、より好ましくは０．０１質量％以上、更に好ましくは０．０１５質量％以上であって、好ましくは０．１質量％以下、より好ましくは０．０５質量％以下、更に好ましくは０．０３質量％以下、更に好ましくは０．０２５以下である、前記＜１＞若しくは＜２＞記載のビアテイスト飲料、前記＜３＞記載の容器詰飲料、又は前記＜４＞記載のビアテイスト飲料のホップの生臭さの抑制方法（以下、「ビアテイスト飲料、容器詰飲料又はビアテイスト飲料のホップの生臭さの抑制方法」を「ビアテイスト飲料等」と称する）。
＜６＞
当該飲料中の（Ａ）ホップエキスの含有量が、固形分換算で、好ましくは０．００５〜０．１質量％、より好ましくは０．０１〜０．０５質量％、更に好ましくは０．０１５〜０．０３質量％、更に好ましくは０．０１５〜０．０２５質量％である、前記＜１＞〜＜５＞のいずれか一に記載のビアテイスト飲料等。
＜７＞
当該飲料中の（Ａ）ホップエキス中の固形分と（Ｂ）重合カテキン類との質量比〔（Ｂ）／（Ａ）〕が、好ましくは０．３以上、より好ましくは０．５以上、更に好ましくは１以上であって、好ましくは７以下、より好ましくは４以下、更に好ましくは３以下、更に好ましくは２．５以下である、前記＜１＞〜＜６＞のいずれか一に記載のビアテイスト飲料等。
＜８＞
当該飲料中の（Ａ）ホップエキス中の固形分と（Ｂ）重合カテキン類との質量比〔（Ｂ）／（Ａ）〕が、好ましくは０．３〜７、より好ましくは０．５〜４、更に好ましくは１〜３、更に好ましくは１〜２．５である、前記＜１＞〜＜７＞のいずれか一に記載のビアテイスト飲料等。
＜９＞
当該飲料中の（Ａ1）α酸及びイソα酸の含有量が０．００００１〜０．００３質量％である、前記＜１＞〜＜８＞のいずれか一に記載のビアテイスト飲料等。
<5>
The content of the (A) hop extract in the beverage is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and still more preferably 0.015% by mass or more in terms of solid content. Preferably, it is 0.1 mass% or less, More preferably, it is 0.05 mass% or less, More preferably, it is 0.03 mass% or less, More preferably, it is 0.025 or less, The said <1> or <2> description Via taste beverage, container-packed beverage according to the above <3>, or a method for suppressing the raw odor of a beer taste beverage according to the <4> (hereinafter referred to as “a beer-taste beverage, a container-packed beverage or a beer-taste beverage hop The “smelling method” is referred to as “beer taste beverage”).
<6>
The content of (A) hop extract in the beverage is preferably 0.005 to 0.1% by mass, more preferably 0.01 to 0.05% by mass, and still more preferably 0.015 in terms of solid content. -0.03 mass%, More preferably, it is 0.015-0.025 mass%, The beer taste drink as described in any one of said <1>-<5>.
<7>
The mass ratio [(B) / (A)] of the solid content in (A) hop extract and (B) polymerized catechins in the beverage is preferably 0.3 or more, more preferably 0.5 or more, More preferably, it is 1 or more, preferably 7 or less, more preferably 4 or less, still more preferably 3 or less, still more preferably 2.5 or less, as described in any one of the above items <1> to <6>. Beer taste drinks etc.
<8>
The mass ratio [(B) / (A)] of the solid content in the (A) hop extract and (B) the polymerized catechins in the beverage is preferably 0.3 to 7, more preferably 0.5 to. 4, The beer taste drink as described in any one of said <1>-<7> etc. which are 1-3 more preferably, More preferably, are 1-2.5.
<9>
The beer-taste beverage according to any one of <1> to <8>, wherein the content of (A 1 ) α acid and iso α acid in the beverage is 0.00001 to 0.003 mass%.
＜１０＞
次の成分（Ａ1）、（Ｂ）、（Ｃ）及び（Ｄ）；
（Ａ1）α酸及びイソα酸 ０．００００１〜０．００３質量％、
（Ｂ）重合カテキン類 ０．００８〜０．１質量％、
（Ｃ）非重合体カテキン類、及び
（Ｄ）炭酸ガス
を含有し、
（Ｂ）重合カテキン類と（Ｃ）非重合体カテキン類との質量比〔（Ｂ）／（Ｃ）〕が１〜４．５であり、かつ
ｐＨ３〜４である、
アルコール含有量が１質量％未満のビアテイスト飲料。
<10>
The following components (A 1 ), (B), (C) and (D);
(A 1 ) α acid and iso α acid 0.00001 to 0.003 mass%,
(B) Polymerized catechins 0.008 to 0.1% by mass,
(C) non-polymer catechins, and (D) carbon dioxide gas,
(B) The mass ratio [(B) / (C)] of polymerized catechins and (C) non-polymer catechins is 1 to 4.5, and pH 3 to 4.
A beer-taste beverage having an alcohol content of less than 1% by mass.
＜１１＞
次の成分（Ａ1）、（Ｂ）、（Ｃ）及び（Ｄ）；
（Ａ1）α酸及びイソα酸、
（Ｂ）重合カテキン類、
（Ｃ）非重合体カテキン類、及び
（Ｄ）炭酸ガス
を配合し、（Ａ1）α酸及びイソα酸の含有量を０．００００１〜０．００３質量％に、（Ｂ）重合カテキン類の含有量を０．００８〜０．１質量％に、（Ｂ）重合カテキン類と（Ｃ）非重合体カテキン類との質量比〔（Ｂ）／（Ｃ）〕を１〜４．５に、ｐＨを３〜４に、それぞれ調整する、アルコール含有量が１質量％未満のビアテイスト飲料のホップの生臭さの抑制方法。
<11>
The following components (A 1 ), (B), (C) and (D);
(A 1 ) α acid and iso α acid,
(B) polymerized catechins,
(C) Non-polymer catechins and (D) carbon dioxide gas are blended, and the content of (A 1 ) α acid and iso α acid is 0.00001 to 0.003 mass%, and (B) polymerized catechins The content ratio of (B) polymerized catechins and (C) non-polymer catechins [(B) / (C)] is 1 to 4.5. The method for suppressing the raw odor of beer-taste beverages having an alcohol content of less than 1% by mass, wherein the pH is adjusted to 3 to 4, respectively.
＜１２＞
当該飲料中の（Ａ1）α酸及びイソα酸の含有量が、好ましくは０．００００１質量％以上、より好ましくは０．００００５質量％以上、更に好ましくは０．０００１質量％以上、より更に好ましくは０．０００２質量％以上、殊更に好ましくは０．０００３質量％以上であって、好ましくは０．００３質量％以下、より好ましくは０．００２５質量％以下、更に好ましくは０．００２質量％以下、より更に好ましくは０．００１質量％以下である、前記＜９＞〜＜１１＞のいずれか一に記載のビアテイスト飲料等。
＜１３＞
当該飲料中の（Ａ1）α酸及びイソα酸の含有量が、好ましくは０．００００１〜０．００３質量％、より好ましくは０．００００５〜０．００３質量％、更に好ましくは０．０００１〜０．００２５質量％、より更に好ましくは０．０００２〜０．００２質量％、殊更に好ましくは０．０００３〜０．００１質量％である、前記＜９＞〜＜１２＞のいずれか一に記載のビアテイスト飲料等。
＜１４＞
当該飲料中の（Ａ1）α酸及びイソα酸と（Ｂ）重合カテキン類との質量比〔（Ｂ）／（Ａ）〕が、好ましくは５以上、より好ましくは１０以上、更に好ましくは２０以上、より更に好ましくは３５以上であって、好ましくは４００以下、より好ましくは３００以下、更に好ましくは２５０以下、より更に好ましくは１９０以下である、前記＜９＞〜＜１３＞のいずれか一に記載のビアテイスト飲料等。
＜１５＞
当該飲料中の（Ａ1）α酸及びイソα酸と（Ｂ）重合カテキン類との質量比〔（Ｂ）／（Ａ）〕が、好ましくは５〜４００、より好ましくは１０〜３００、更に好ましくは２０〜２５０、殊更に好ましくは３５〜２００である、前記＜９＞〜＜１４＞のいずれか一に記載のビアテイスト飲料等。
イスト飲料。
＜１６＞
（Ａ1）α酸及びイソα酸が（Ａ）ホップエキスに由来するものを含む、前記＜９＞〜＜１５＞のいずれか一に記載のビアテイスト飲料等。
＜１７＞
α酸が、フムロン、アドフムロン、コフムロン、ポストフムロン及びプレフムロンから選ばれる少なくとも１種であり、イソα酸が、イソフムロン、イソアドフムロン、イソコフムロン、イソポストフムロン及びイソプレフムロンから選ばれる少なくとも１種であり、またα酸及びイソα酸がフムロン、アドフムロン、コフムロン、ポストフムロン、プレフムロン、イソフムロン、イソアドフムロン、イソコフムロン、イソポストフムロン及びイソプレフムロンから選ばれる少なくとも１種である、前記＜９＞〜＜１６＞のいずれか一に記載のビアテイスト飲料等。
<12>
The content of (A 1 ) α acid and iso α acid in the beverage is preferably 0.00001% by mass or more, more preferably 0.00005% by mass or more, still more preferably 0.0001% by mass or more, and still more. Preferably it is 0.0002 mass% or more, More preferably, it is 0.0003 mass% or more, Preferably it is 0.003 mass% or less, More preferably, it is 0.0025 mass% or less, More preferably, it is 0.002 mass%. The beer-taste beverage or the like according to any one of <9> to <11>, further preferably 0.001% by mass or less.
<13>
The content of (A 1 ) α acid and iso α acid in the beverage is preferably 0.00001 to 0.003% by mass, more preferably 0.00005 to 0.003% by mass, and still more preferably 0.0001. -0.0025 mass%, more preferably 0.0002-0.002 mass%, and even more preferably 0.0003-0.001 mass%, as described in any one of the above <9>-<12> The described beer-taste beverages.
<14>
The mass ratio [(B) / (A)] of (A 1 ) α acid and iso α acid and (B) polymerized catechins in the beverage is preferably 5 or more, more preferably 10 or more, still more preferably. Any of <9> to <13>, which is 20 or more, more preferably 35 or more, preferably 400 or less, more preferably 300 or less, still more preferably 250 or less, and still more preferably 190 or less. The beer-taste beverage described in 1.
<15>
The mass ratio [(B) / (A)] of (A 1 ) α acid and iso α acid and (B) polymerized catechins in the beverage is preferably 5 to 400, more preferably 10 to 300, The beer-taste beverage or the like according to any one of <9> to <14>, preferably 20 to 250, more preferably 35 to 200.
Ist drink.
<16>
(A 1 ) The beer-taste beverage or the like according to any one of <9> to <15>, wherein the α acid and the iso α acid include those derived from the (A) hop extract.
<17>
The alpha acid is at least one selected from humulone, adhumulone, cohumulone, posthumulone and prehumulone, and the isoalpha acid is at least one selected from isohumulone, isoadhumulone, isocohumulone, isoposthumulone and isoprehumulone, and α Any one of the above <9> to <16>, wherein the acid and the isoalpha acid are at least one selected from humulone, adhumulone, cohumulone, posthumulone, prehumulone, isohumulone, isoadhumulone, isocohumulone, isoposthumulone and isoprehumulone The described beer-taste beverages.
＜１８＞
当該飲料中の（Ｂ）重合カテキン類の含有量が、好ましくは０．０１質量％以上、より好ましくは０．０１５質量％以上、更に好ましくは０．０２質量％以上であって、好ましくは０．０８質量％以下、より好ましくは０．０６質量％以下、更に好ましくは０．０５質量％以下である、前記＜１＞〜＜１７＞のいずれか一に記載のビアテイスト飲料等。
＜１９＞
当該飲料中の（Ｂ）重合カテキン類の含有量が、好ましくは０．０１〜０．０８質量％、より好ましくは０．０１５〜０．０６質量％、更に好ましくは０．０２〜０．０５質量％である、前記＜１＞〜＜１８＞のいずれか一に記載のビアテイスト飲料等。
＜２０＞
当該飲料中の（Ｃ）非重合体カテキン類の含有量が、好ましくは０．００２質量％以上、より好ましくは０．００５質量％以上、更に好ましくは０．００７質量％以上、より更に好ましくは０．０１質量％以上であって、好ましくは０．０５質量％以下、より好ましくは０．０３質量％以下、更に好ましくは０．０２７質量％以下、より更に好ましくは０．０２５質量％以下である、前記＜１＞〜＜１９＞のいずれか一に記載のビアテイスト飲料等。
＜２１＞
当該飲料中の（Ｃ）非重合体カテキン類の含有量が、好ましくは０．００２〜０．０５質量％、より好ましくは０．００５〜０．０３質量％、更に好ましくは０．００７〜０．０２７質量％、より更に好ましくは０．０１〜０．０２５質量％である、前記＜１＞〜＜２０＞のいずれか一に記載のビアテイスト飲料等。
＜２２＞
当該飲料中の（Ｂ）重合カテキン類と（Ｃ）非重合体カテキン類との質量比〔（Ｂ）／（Ｃ）〕が、好ましくは１．３以上、より好ましくは１．５以上、更に好ましくは１．８以上であって、好ましくは４以下、より好ましくは３．５以下、更に好ましくは３以下、より更に好ましくは２．７以下である、前記＜１＞〜＜２１＞のいずれか一に記載のビアテイスト飲料等。
＜２３＞
当該飲料中の（Ｂ）重合カテキン類と（Ｃ）非重合体カテキン類との質量比〔（Ｂ）／（Ｃ）〕が、好ましくは１〜４、より好ましくは１．３〜３．５、更に好ましくは１．５〜３、より更に好ましくは１．８〜２．７である、前記＜１＞〜＜２２＞のいずれか一に記載のビアテイスト飲料等。
＜２４＞
（Ｂ）重合カテキン類が、好ましくは非重合体カテキン類が複数個連結した構造を有するものであって、酒石酸鉄法により測定されるものであり、より好ましくは非重合体カテキン類の２〜５量体から選ばれる少なくとも１種であり、更に好ましくは非重合体カテキン類の２〜３量体から選ばれる少なくとも１種である、前記＜１＞〜＜２３＞のいずれか一に記載のビアテイスト飲料等。
＜２５＞
（Ｃ）非重合カテキン類が、好ましくはカテキン、ガロカテキン、カテキンガレート、ガロカテキンガレート、エピカテキン、エピガロカテキン、エピカテキンガレート、及びエピガロカテキンガレートから選ばれる少なくとも１種である、前記＜１＞〜＜２４＞のいずれか一に記載のビアテイスト飲料等。
＜２６＞
当該飲料が、好ましくは半発酵茶抽出物、更に好ましくは烏龍茶抽出物を配合したものである、前記＜１＞〜＜２５＞のいずれか一に記載のビアテイスト飲料等。
＜２７＞
当該飲料が、好ましくは半発酵茶抽出物と発酵茶抽出物との組み合わせ、又は発酵茶抽出物と不発酵茶抽出物との組み合わせを配合したものである、前記＜１＞〜＜２６＞のいずれか一に記載のビアテイスト飲料等。
<18>
The content of (B) polymerized catechins in the beverage is preferably 0.01% by mass or more, more preferably 0.015% by mass or more, still more preferably 0.02% by mass or more, and preferably 0 The beer-taste beverage or the like according to any one of <1> to <17>, which is 0.08% by mass or less, more preferably 0.06% by mass or less, and still more preferably 0.05% by mass or less.
<19>
The content of (B) polymerized catechins in the beverage is preferably 0.01 to 0.08% by mass, more preferably 0.015 to 0.06% by mass, and still more preferably 0.02 to 0.05%. The beer-taste beverage according to any one of <1> to <18>, which is mass%.
<20>
The content of (C) non-polymer catechins in the beverage is preferably 0.002% by mass or more, more preferably 0.005% by mass or more, still more preferably 0.007% by mass or more, and still more preferably. 0.01 mass% or more, preferably 0.05 mass% or less, more preferably 0.03 mass% or less, still more preferably 0.027 mass% or less, and still more preferably 0.025 mass% or less. The beer-taste beverage according to any one of <1> to <19>.
<21>
The content of (C) non-polymer catechins in the beverage is preferably 0.002 to 0.05% by mass, more preferably 0.005 to 0.03% by mass, and still more preferably 0.007 to 0%. The beer-taste beverage or the like according to any one of <1> to <20>, which is 0.027% by mass, more preferably 0.01 to 0.025% by mass.
<22>
The mass ratio [(B) / (C)] of (B) polymerized catechins and (C) non-polymer catechins in the beverage is preferably 1.3 or more, more preferably 1.5 or more, and further Any one of <1> to <21>, preferably 1.8 or more, preferably 4 or less, more preferably 3.5 or less, still more preferably 3 or less, and even more preferably 2.7 or less. The beer-taste beverage described in Kaichi.
<23>
The mass ratio [(B) / (C)] of (B) polymerized catechins and (C) non-polymer catechins in the beverage is preferably 1 to 4, more preferably 1.3 to 3.5. The beer-taste beverage according to any one of <1> to <22>, more preferably 1.5 to 3, and still more preferably 1.8 to 2.7.
<24>
(B) Polymerized catechins preferably have a structure in which a plurality of non-polymer catechins are linked, and are measured by the iron tartrate method, more preferably 2 to 2 of non-polymer catechins. It is at least one selected from pentamers, more preferably at least one selected from 2-3 trimers of non-polymer catechins, as described in any one of <1> to <23> above. Beer taste drinks.
<25>
(C) The non-polymerized catechins are preferably at least one selected from catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate, <1 >-<24> beer-taste beverage according to any one of the above.
<26>
The beer-taste beverage according to any one of <1> to <25>, wherein the beverage is preferably a mixture of semi-fermented tea extract, more preferably oolong tea extract.
<27>
<1> to <26>, wherein the beverage is preferably a combination of a semi-fermented tea extract and a fermented tea extract, or a combination of a fermented tea extract and a non-fermented tea extract. A beer-taste beverage according to any one of the above.
＜２８＞
当該飲料中の（Ｄ）炭酸ガスの含有量が、ガス容量比で、好ましくは１以上、より好ましくは１．５以上、更に好ましくは２以上であって、好ましくは３以下、より好ましくは２．７以下、更に好ましくは２．５以下である、前記＜１＞〜＜２７＞のいずれか一に記載のビアテイスト飲料等。
＜２９＞
当該飲料中の（Ｄ）炭酸ガスの含有量が、ガス容量比で、好ましくは１〜３、より好ましくは１．５〜２．７、更に好ましくは２〜２．５である、前記＜１＞〜＜２８＞のいずれか一に記載のビアテイスト飲料等。
＜３０＞
当該飲料中の（Ｅ）アルコールの含有量が、好ましくは０．７質量％未満、より好ましくは０．５質量％未満、更に好ましくは０．３質量％未満、より更に好ましくは０質量％、殊更に好ましくは０．００質量％である、前記＜１＞〜＜２９＞のいずれか一に記載のビアテイスト飲料等。
＜３１＞
当該飲料のｐＨ（２０℃）が、好ましくは３．１以上、より好ましくは３．３以上、更に好ましくは３．４以上であって、好ましくは３．９以下である、前記＜１＞〜＜３０＞のいずれか一に記載のビアテイスト飲料等。
＜３２＞
当該飲料のｐＨ（２０℃）が、好ましくは３．１〜４、より好ましくは３．３〜４、更に好ましくは３．４〜３．９である、前記＜１＞〜＜３１＞のいずれか一に記載のビアテイスト飲料等。
＜３３＞
更に、好ましくは酸味料又はｐＨ調整剤を含有する、前記＜１＞〜＜３２＞のいずれか一に記載のビアテイスト飲料等。
＜３４＞
更に、好ましくはアスコルビン酸、クエン酸、グルコン酸、コハク酸、酒石酸、乳酸、フマル酸、リンゴ酸、アジピン酸等の有機酸、リン酸等の無機酸及びそれらの塩類から選ばれる１種又は２種以上を含有する、前記＜１＞〜＜３３＞のいずれか一に記載のビアテイスト飲料等。
＜３５＞
当該飲料が好ましくは容器詰ビアテイスト飲料である、前記＜１＞〜＜３４＞のいずれか一に記載のビアテイスト飲料等。
＜３６＞
当該飲料が好ましくは殺菌したものである、前記＜１＞〜＜３５＞のいずれか一に記載のビアテイスト飲料等。
<28>
The content of (D) carbon dioxide gas in the beverage is preferably 1 or more, more preferably 1.5 or more, still more preferably 2 or more, preferably 3 or less, more preferably 2 in terms of gas volume ratio. The beer-taste beverage according to any one of <1> to <27>, which is 0.7 or less, more preferably 2.5 or less.
<29>
The content of (D) carbon dioxide in the beverage is preferably 1 to 3, more preferably 1.5 to 2.7, and still more preferably 2 to 2.5 in terms of gas volume ratio, <1 >-<28> beer-taste beverage according to any one of the above.
<30>
The content of the (E) alcohol in the beverage is preferably less than 0.7% by mass, more preferably less than 0.5% by mass, still more preferably less than 0.3% by mass, still more preferably 0% by mass, The beer-taste beverage or the like according to any one of <1> to <29>, more preferably 0.00% by mass.
<31>
The pH (20 ° C.) of the beverage is preferably 3.1 or more, more preferably 3.3 or more, still more preferably 3.4 or more, and preferably 3.9 or less, <1> to <1> to The beer taste drink as described in any one of <30>.
<32>
Any of the above <1> to <31>, wherein the beverage has a pH (20 ° C.) of preferably 3.1 to 4, more preferably 3.3 to 4, and still more preferably 3.4 to 3.9. The beer-taste beverage described in Kaichi.
<33>
Furthermore, the beer taste drink as described in any one of said <1>-<32> etc. which preferably contain a sour agent or a pH adjuster.
<34>
Further, preferably one or two selected from ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, organic acids such as lactic acid, fumaric acid, malic acid and adipic acid, inorganic acids such as phosphoric acid, and salts thereof The beer-taste beverage according to any one of <1> to <33>, which contains seeds or more.
<35>
The beer-taste beverage according to any one of <1> to <34>, wherein the beverage is preferably a packaged beer-taste beverage.
<36>
The beer-taste beverage according to any one of <1> to <35>, wherein the beverage is preferably sterilized.
＜３７＞
更に、好ましくは（Ｆ）麦芽エキスを含有する、前記＜１＞〜＜３６＞のいずれか一に記載のビアテイスト飲料等。
＜３８＞
（Ｆ）麦芽エキスが好ましくは麦芽から抽出して得られた抽出液である、前記＜３７＞記載のビアテイスト飲料等。
＜３９＞
（Ａ）麦芽エキスが好ましくは下記の（ｉ）〜（iv）のいずれかである、前記＜３８＞記載のビアテイスト飲料等。
（ｉ）麦芽に温水を加え、麦芽の内在酵素（主としてα−アミラーゼ、β−アミラーゼ、グルコアミラーゼ、プロテアーゼ等）の反応により、麦芽中に存在するデンプンを糖に、タンパク質をアミノ酸に、それぞれ分解した後に、圧搾又は抽出して得られるもの。
（ii）麦芽から得られた抽出液中又は抽出前の麦芽中の酵素を失活させた後に、別途１種又は２種以上の酵素を添加することにより、デンプン若しくはタンパク質を選択的に分解するか、又は糖若しくはアミノ酸の含有量をコントロールしたもの。
（iii）麦芽の内在酵素を失活させた後、酵素反応を行わずに、圧搾又は抽出して得られたもの。
（iv）麦芽の内在酵素を失活させずに、かつ酵素反応を行わずに、圧搾又は抽出して得られたもの。
＜４０＞
（Ｆ）麦芽エキスが好ましくは非発酵のものである、前記＜３７＞〜＜３９＞のいずれか一に記載のビアテイスト飲料等。
＜４１＞
（Ｆ）麦芽エキスが好ましくは濃縮又は粉末化したものである、前記＜３７＞〜＜４０＞のいずれか一に記載のビアテイスト飲料等。
＜４２＞
当該飲料中（Ｆ）麦芽エキスの含有量が、固形分換算で、好ましくは０．０５質量％以上、より好ましくは０．２質量％以上、更に好ましくは０．３質量％以上であって、好ましくは４質量％以下、より好ましくは３質量％以下、更に好ましくは２質量％以下、更に好ましくは１質量％以下である、前記＜３７＞〜＜４１＞のいずれか一に記載のビアテイスト飲料等。
＜４３＞
当該飲料中（Ｆ）麦芽エキスの含有量が、固形分換算で、好ましくは０．０５〜４質量％、より好ましくは０．２〜３質量％、更に好ましくは０．１〜２質量％、更に好ましくは０．３〜１質量％である、前記＜３７＞〜＜４２＞のいずれか一に記載のビアテイスト飲料等。
＜４４＞
（Ｆ）麦芽エキスは、固形分中の脂質含有量が、好ましくは０．１質量％以上、より好ましくは０．２質量％以上、更に好ましくは０．３質量％以上、更に好ましくは０．４質量％以上であって、好ましくは０．８５質量％以下、より好ましくは０．８３質量以下％、更に好ましくは０．８１質量％以下、更に好ましくは０．８質量％以下、更に好ましくは０．６５質量％以下、更に好ましくは０．６質量％以下である、前記＜３７＞〜＜４３＞のいずれか一に記載のビアテイスト飲料等。
<37>
Furthermore, Preferably the beer taste drink as described in any one of said <1>-<36> etc. which preferably contain (F) malt extract.
<38>
(F) The beer-taste beverage or the like according to <37>, wherein the malt extract is preferably an extract obtained by extraction from malt.
<39>
(A) The beer-taste beverage according to the above <38>, wherein the malt extract is preferably any of the following (i) to (iv).
(I) Warm water is added to the malt, and the starch present in the malt is decomposed into sugar and protein into amino acid by the reaction of malt endogenous enzymes (mainly α-amylase, β-amylase, glucoamylase, protease, etc.). After being pressed or extracted.
(Ii) After inactivating the enzyme in the extract obtained from the malt or in the malt before extraction, the starch or protein is selectively degraded by adding one or more enzymes separately. Or a controlled content of sugar or amino acid.
(Iii) What was obtained by squeezing or extracting without deactivating an enzyme reaction after inactivating the endogenous enzyme of malt.
(Iv) What was obtained by squeezing or extracting without deactivating the endogenous enzyme of the malt and without carrying out the enzyme reaction.
<40>
(F) The beer-taste beverage according to any one of <37> to <39>, wherein the malt extract is preferably non-fermented.
<41>
(F) The beer-taste beverage according to any one of <37> to <40>, wherein the malt extract is preferably concentrated or powdered.
<42>
The content of the (F) malt extract in the beverage is preferably 0.05% by mass or more, more preferably 0.2% by mass or more, still more preferably 0.3% by mass or more in terms of solid content, The beer taste according to any one of <37> to <41>, preferably 4% by mass or less, more preferably 3% by mass or less, further preferably 2% by mass or less, and further preferably 1% by mass or less. Beverages etc.
<43>
The content of the (F) malt extract in the beverage is preferably 0.05 to 4% by mass, more preferably 0.2 to 3% by mass, still more preferably 0.1 to 2% by mass, in terms of solid content. More preferably, the beer-taste beverage or the like according to any one of <37> to <42>, which is 0.3 to 1% by mass.
<44>
(F) The malt extract has a lipid content in the solid content of preferably 0.1% by mass or more, more preferably 0.2% by mass or more, still more preferably 0.3% by mass or more, and still more preferably 0.00%. 4 mass% or more, preferably 0.85 mass% or less, more preferably 0.83 mass% or less, still more preferably 0.81 mass% or less, still more preferably 0.8 mass% or less, still more preferably The beer-taste beverage or the like according to any one of <37> to <43>, which is 0.65% by mass or less, more preferably 0.6% by mass or less.
＜４５＞
（Ｆ）麦芽エキスは、固形分中の脂質含有量が、好ましくは０．１〜０．８５質量％、より好ましくは０．２〜０．８３質量％、更に好ましくは０．３〜０．８１質量％、更に好ましくは０．４〜０．８質量％、更に好ましくは０．４〜０．６５質量％、更に好ましくは０．４〜０．６質量％である、前記＜３７＞〜＜４４＞のいずれか一に記載のビアテイスト飲料等。
＜４６＞
当該飲料が好ましくは非発酵ビアテイスト飲料である、前記＜１＞〜＜４５＞のいずれか一に記載のビアテイスト飲料等。
<45>
(F) The malt extract preferably has a lipid content in the solid content of 0.1 to 0.85 mass%, more preferably 0.2 to 0.83 mass%, and still more preferably 0.3 to 0.00. <37> to 81% by mass, more preferably 0.4 to 0.8% by mass, further preferably 0.4 to 0.65% by mass, and still more preferably 0.4 to 0.6% by mass. The beer taste drink as described in any one of <44>.
<46>
The beer-taste beverage according to any one of <1> to <45>, wherein the beverage is preferably a non-fermented beer-taste beverage.
１．ホップエキスの固形分量の分析
試料１ｇを秤量瓶に正確に量り取り、１０５℃の電気恒温乾燥機で３時間乾燥して揮発成分を取り除き、乾燥後の質量を量り、固形分量とした。
1. Analysis of solid content of hop extract 1 g of a sample was accurately weighed in a weighing bottle, dried for 3 hours with an electric constant temperature dryer at 105 ° C. to remove volatile components, and the mass after drying was measured to obtain the solid content.
２．α酸及びイソα酸の分析
ＢＣＯＪビール分析法 ６．２．２α酸、β酸−ＨＰＬＣ法−に準じて分析した。
2. Analysis of α acid and iso α acid Analysis was performed according to BCOJ beer analysis method 6.2.2 α acid, β acid-HPLC method.
分析条件は以下の通りである。
・分析用異動相；
Ａ液 ：メタノール/水/85%リン酸/10%水酸化テトラエチルアンモニウム＝755mL/2255mL/17g/29.5g （pH3〜3.1)
Ｂ液 ：メタノール
Ｃ液 ：メタノール/水/10%水酸化テトラエチルアンモニウム/42.5%リン酸＝465mL/135mL/17.7g/適量 （pH4.85)
・検出 ： ０−１３分２５４ｎｍ（イソα酸）、１３．１−２２分３２６ｎｍ（α酸）、２２．１−３０分３４６ｎｍ（β酸）
・試料量： １０．０μＬ
・流速 ： １．５ｍＬ／ｍｉｎ
・カラム温度： ５０℃
・移動相のタイムプログラム：
0-8min Ａ液
8.01 min Ｃ液
8.02-23min グラジェント 0-50％Ｂ液、100-50％Ｃ液
23.01-28min 50％Ｂ液、50％Ｃ液
28.01min Ａ液
The analysis conditions are as follows.
・ Transformation phase for analysis;
Liquid A: Methanol / water / 85% phosphoric acid / 10% tetraethylammonium hydroxide = 755 mL / 2255 mL / 17 g / 29.5 g (pH 3 to 3.1)
Liquid B: Methanol Liquid C: Methanol / water / 10% tetraethylammonium hydroxide / 42.5% phosphoric acid = 465 mL / 135 mL / 17.7 g / appropriate amount (pH 4.85)
Detection: 0-13 minutes 254 nm (isoalpha acid), 13.1-22 minutes 326 nm (alpha acid), 22.1-30 minutes 346 nm (beta acid)
Sample amount: 10.0 μL
・ Flow rate: 1.5mL / min
-Column temperature: 50 ° C
-Mobile phase time program:
0-8min A liquid
8.01 min C solution
8.02-23min gradient 0-50% solution B, 100-50% solution C
23.01-28min 50% solution B, 50% solution C
28.01min A liquid
３．非重合体カテキン類の分析
試料溶液をフィルター（０．４５μｍ）で濾過し、高速液体クロマトグラフ（型式ＳＣＬ−１０ＡＶＰ、島津製作所製）を用い、オクタデシル基導入液体クロマトグラフ用パックドカラムＬ−カラムＴＭ ＯＤＳ（４．６ｍｍφ×２５０ｍｍ：財団法人 化学物質評価研究機構製）を装着し、カラム温度３５℃でグラジエント法により分析した。移動相Ａ液は酢酸を０．１ｍｏｌ／Ｌ含有する蒸留水溶液、移動相Ｂ液は酢酸を０．１ｍｏｌ／Ｌ含有するアセトニトリル溶液とし、試料注入量は２０μＬ、ＵＶ検出器波長は２８０ｎｍの条件で行った。
3. Analysis of non-polymer catechins The sample solution is filtered through a filter (0.45 μm), and a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) is used to pack an octadecyl group-introduced packed column L-column TM. An ODS (4.6 mmφ × 250 mm: manufactured by the Chemical Substance Evaluation Research Organization) was attached and analyzed by a gradient method at a column temperature of 35 ° C. The mobile phase A solution is a distilled aqueous solution containing 0.1 mol / L of acetic acid, the mobile phase B solution is an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection volume is 20 μL, and the UV detector wavelength is 280 nm. went.
４．重合カテキン類の分析
次の方法に従って「総ポリフェノール」の含有量を測定し、上記非重合体カテキン類の分析に従って求めた「非重合体カテキン類」の含有量を差し引くことにより、重合カテキン類の含有量を求めた。
（１）試薬の調製
１）酒石酸鉄試薬の調製
５００ｍＬメスフラスコに硫酸第一鉄七水塩０．５０ｇと（＋）酒石酸ナトリウム・カリウム四水和物２．５０ｇを採取し、イオン交換水でメスアップした。
２）リン酸バッファーの調製
２０００ｍＬメスフラスコにリン酸水素二ナトリウム・二水和物２０．００ｇとリン酸二水素カリウム２．９０ｇを採取し、イオン交換水でメスアップした。この溶液のｐＨが７．５〜７．６になるように調整した。ｐＨ７．６を超える場合、リン酸二水素カリウム・二水和物０．９ｇ／１００ｍＬ水溶液を添加し、ｐＨ７．５未満の場合、リン酸二水素カリウム１．２ｇ／１００ｍＬ水溶液を添加し調整した。
4). Analysis of polymerized catechins By measuring the content of “total polyphenols” according to the following method and subtracting the content of “non-polymeric catechins” obtained according to the above-mentioned analysis of non-polymeric catechins, The content was determined.
(1) Preparation of reagent 1) Preparation of iron tartrate reagent In a 500 mL volumetric flask, 0.50 g of ferrous sulfate heptahydrate and 2.50 g of (+) sodium potassium tartrate tetrahydrate were collected and ion-exchanged water. The female was up.
2) Preparation of Phosphate Buffer 20.00 g of disodium hydrogen phosphate dihydrate and 2.90 g of potassium dihydrogen phosphate were collected in a 2000 mL volumetric flask and diluted with ion-exchanged water. The pH of this solution was adjusted to 7.5 to 7.6. When pH 7.6 is exceeded, 0.9 g / 100 mL aqueous solution of potassium dihydrogen phosphate dihydrate is added, and when pH is less than 7.5, 1.2 g / 100 mL aqueous solution of potassium dihydrogen phosphate is added and adjusted. .
（２）装置及び器具
１）分光光度計（Ｕ−２０１０；日立製作所製）
２）石英製セル（１０ｍｍ×１０ｍｍ）
３）２５ｍＬ、１００ｍＬ、２００ｍＬ、５００ｍＬ、２０００ｍＬのメスフラスコ
４）１ｍＬ、５ｍＬ、１０ｍＬ、２０ｍＬ、３０ｍＬのホールピペット
５）１ｍＬ、３ｍＬ、５ｍＬのマイクロピペット
(2) Apparatus and instrument 1) Spectrophotometer (U-2010; manufactured by Hitachi, Ltd.)
2) Quartz cell (10mm x 10mm)
3) 25 mL, 100 mL, 200 mL, 500 mL, 2000 mL volumetric flask 4) 1 mL, 5 mL, 10 mL, 20 mL, 30 mL whole pipette 5) 1 mL, 3 mL, 5 mL micropipette
（３）分析条件
１）測定波長：５４０ｎｍ
２）温度 ：２０℃±２℃
(3) Analysis condition 1) Measurement wavelength: 540 nm
2) Temperature: 20 ° C ± 2 ° C
（４）操作：
１）検量線作成
ｉ）没食子酸エチル約０．５ｇを使用前に２〜３時間乾燥させた。
ii）２００ｍＬメスフラスコに乾燥した没食子酸エチル０．２ｇを採取し、イオン交換水でメスアップした。（１００ｍｇ／１００ｍＬ標準液）
iii）１００ｍＬメスフラスコに、ii）の標準液を用い、５ｍｇ／１００ｍＬ、１０ｍｇ／１００ｍＬ、２０ｍｇ／１００ｍＬ、３０ｍｇ／１００ｍＬの各標準液を調製した。
iv）２５ｍＬメスフラスコに、iii）の標準液をそれぞれ５ｍＬ採取し、酒石酸鉄試薬５ｍＬを加えリン酸バッファーでメスアップした。また、ブランクとして標準液を加えないものを調製した。
ｖ）分光光度計にて吸光度を測定し検量線を作成した。
なお、検量線については下記を目安にし、逸脱した時は再調整した。
・Ｒ２ ：０．９９９５〜１．００００
・検量線傾き：３４．５±０．４
・切片 ：０．３以下
(4) Operation:
1) Preparation of calibration curve i) About 0.5 g of ethyl gallate was dried for 2 to 3 hours before use.
ii) 0.2 g of dried ethyl gallate was collected in a 200 mL volumetric flask and diluted with ion-exchanged water. (100 mg / 100 mL standard solution)
iii) 5 mg / 100 mL, 10 mg / 100 mL, 20 mg / 100 mL, and 30 mg / 100 mL standard solutions were prepared in a 100 mL volumetric flask using the standard solution of ii).
iv) 5 mL each of the standard solution of iii) was collected in a 25 mL volumetric flask, 5 mL of iron tartrate reagent was added, and the volume was increased with a phosphate buffer. Moreover, the thing which does not add a standard solution as a blank was prepared.
v) Absorbance was measured with a spectrophotometer to prepare a calibration curve.
The calibration curve was adjusted as follows, and readjusted when deviating.
R2: 0.9995-1.0000
Calibration curve slope: 34.5 ± 0.4
・ Section: 0.3 or less
２）試料測定
ｉ）イオン交換水にて分光光度計をゼロ補正した。
ii）２５ｍＬメスフラスコに試料を所定量採取し、酒石酸鉄試薬５ｍＬを加えリン酸バッファーでメスアップした後、吸光度を測定した。なお、吸光度の測定は、発色後４０分以内とした。
2) Sample measurement i) The spectrophotometer was zero-corrected with ion-exchanged water.
ii) A predetermined amount of a sample was collected in a 25 mL volumetric flask, 5 mL of iron tartrate reagent was added, and the volume was increased with a phosphate buffer, and then the absorbance was measured. The absorbance was measured within 40 minutes after color development.
５．アルコールの分析（エタノールの分析）
エタノールの分析は、次に示すガスクロマトグラフ法にしたがって行った。
分析機器は、GC-14B（島津製作所社製）を使用した。
分析機器の装置構成は次の通りである。
・検出器 ：FID
・カラム ：Gaskuropack55、80〜100mesh、φ3.2mm×3.1mm
5. Analysis of alcohol (ethanol analysis)
The analysis of ethanol was performed according to the gas chromatographic method shown below.
GC-14B (manufactured by Shimadzu Corporation) was used as an analytical instrument.
The apparatus configuration of the analytical instrument is as follows.
・ Detector: FID
・ Column: Gaskuropack55, 80-100mesh, φ3.2mm × 3.1mm
分析条件は次の通りである。
・温度 ：試料注入口及び検出機250℃、カラム130℃
・ガス圧力：ヘリウム（キャリアガス）140kPa、水素 60kPa、空気 50kPa
・注入量 ：2μL
The analysis conditions are as follows.
・ Temperature: Sample inlet and detector 250 ℃, column 130 ℃
・ Gas pressure: Helium (carrier gas) 140kPa, hydrogen 60kPa, air 50kPa
・ Injection volume: 2μL
以下の手順にて分析用試料を調製した。
検体５ｇを量りとり、これに水を加えて２５ｍＬに定容した。その溶液をディスクろ過し、試料溶液とした。調製した試料溶液をガスクロマトグラフ分析に供した。
A sample for analysis was prepared by the following procedure.
A sample (5 g) was weighed, and water was added thereto to make a constant volume of 25 mL. The solution was subjected to disk filtration to obtain a sample solution. The prepared sample solution was subjected to gas chromatographic analysis.
６．炭酸ガスの分析
「最新・ソフトドリンクス（最新・ソフトドリンクス編集委員会、株式会社光琳、平成１５年９月３０日発行）」の第VI編 ３−１−２ガス内圧力の検査に記載の方法を用いた。具体的には、以下のとおりである。
１）測定前に製品を恒温槽にて２０℃程度（１８〜２２℃）まで温め、液温を均一にした。
２）試料を測定機にかけ、スニフト（スニフトバルブを開放し、大気圧までゲージを戻す）を行う。スニフト操作を行うことによりヘッドスペース中のエアーを抜いた。
３）次に激しく振動させゲージ圧が一定値を示したら、その値を読み、製品の温度を測定し、表（スニフト用ガスボリュームチャート）よりガスボリュームを求めた。
6). Analysis of carbon dioxide As described in Volume 3-3-1-2 Gas Pressure Inspection of "Latest Soft Drinks (Latest Soft Drinks Editorial Committee, Kohan Co., Ltd., issued on September 30, 2003)" The method of was used. Specifically, it is as follows.
1) Before the measurement, the product was warmed to about 20 ° C. (18-22 ° C.) in a thermostatic bath to make the liquid temperature uniform.
2) Put the sample on a measuring machine and perform a sniff (open the snift valve and return the gauge to atmospheric pressure). The air in the headspace was removed by performing a sniffing operation.
3) Next, vigorously vibrate and when the gauge pressure showed a constant value, the value was read, the temperature of the product was measured, and the gas volume was determined from the table (sniff gas volume chart).
７．官能評価
各ビアテイスト飲料について、飲用試験を実施した。飲料試験は、４名の専門パネルが各ビアテイスト飲料の「ホップの生臭さ」、及び「苦味」について下記の基準により評価し、評点の平均値を求めた。
7). Sensory evaluation A drinking test was conducted for each beer-taste beverage. In the beverage test, four expert panels evaluated the “freshness of hop” and “bitterness” of each beer-taste beverage according to the following criteria, and determined the average score.
「ホップの生臭さ」の評価基準
評点５：ホップの生臭さがない
４：ホップの生臭さがあまりない
３：ホップの生臭さがややある
２：ホップの生臭さがやや強い
１：ホップの生臭さが強い
Evaluation criteria of “hop odor” Rating 5: No hop odor 4: Little hop odor 3: Some hop odor 2: Some hop odor a little 1: One hop odor Strong
「苦味」の評価基準
評点５：キレの良い苦味がある
４：キレの良い苦味がややある
３：どちらともいえない
２：後味の悪い苦味がややある
１：後味の悪い苦味がある
Evaluation criteria for “bitterness” Rating 5: Good bitterness 4: Some bitterness of bitterness 3: Some cannot be said 2: Some bitterness with bad aftertaste 1: Some bitterness with bad aftertaste
実施例１〜１７及び比較例１〜６
表１に示す各成分をイオン交換水に混合溶解し２５ｇにした後、ｐＨ調整剤で所定のｐＨに調整した。次に４℃に冷却した炭酸ガス容量比３．１の炭酸水で全量１００ｇ（炭酸ガスの容量比２．３）とし、耐熱耐圧性ＰＥＴボトルに充填した（ポストミックス方式）。得られたビアテイスト飲料の分析結果、評価試験の結果を表１に併せて示す。
Examples 1-17 and Comparative Examples 1-6
Each component shown in Table 1 was mixed and dissolved in ion exchange water to 25 g, and then adjusted to a predetermined pH with a pH adjuster. Next, the total amount was made 100 g (capacity ratio of carbon dioxide gas 2.3) with carbonated water having a carbon dioxide capacity ratio of 3.1 cooled to 4 ° C., and filled in a heat-resistant pressure-resistant PET bottle (post-mix method). The analysis result of the obtained beer taste drink and the result of the evaluation test are also shown in Table 1.
実施例１８
表２に示す各成分をイオン交換水に混合溶解し２５ｇにした後、ｐＨ調整剤としてクエン酸で所定のｐＨに調整した。次に、４℃に冷却した炭酸ガス容量比３．１の炭酸水で全量１００ｇ（炭酸ガスの容量比２．３）とし、耐熱耐圧性ＰＥＴボトルに充填し６５℃で２０分間加熱殺菌した。得られたビアテイスト飲料の分析結果、評価試験の結果を表２に併せて示す。
Example 18
Each component shown in Table 2 was mixed and dissolved in ion exchange water to 25 g, and then adjusted to a predetermined pH with citric acid as a pH adjuster. Next, the total amount was made 100 g (capacity ratio of carbon dioxide gas 2.3) with carbonated water with a carbon dioxide capacity ratio of 3.1 cooled to 4 ° C., filled in a heat and pressure resistant PET bottle, and sterilized by heating at 65 ° C. for 20 minutes. The analysis result of the obtained beer taste drink and the result of the evaluation test are also shown in Table 2.
表１及び２から、ホップエキス及び炭酸ガスを含有するｐＨ３〜４のビアテイスト飲料に、非重合体カテキン類に対する量比を一定に制御した重合カテキン類を配合することで、ホップの生臭さが抑制され、キレの良い苦味及びビールらしい香味を有するビアテイスト飲料が得られることが明らかとなった。また、実施例３と実施例１８との対比から、加熱殺菌前後においてビアテイスト飲料の風味に変化がないことがわかる。 From Tables 1 and 2, the raw odor of hops is obtained by blending polymerized catechins whose amount ratio with respect to non-polymer catechins is controlled to a beer-taste beverage having a pH of 3 to 4 containing hop extract and carbon dioxide gas. It was clarified that a beer-taste beverage that is suppressed and has a good bitter taste and a beer-like flavor can be obtained. Moreover, it turns out from the comparison with Example 3 and Example 18 that there is no change in the flavor of a beer taste drink before and behind heat sterilization.
Claims (11)
（Ａ）ホップエキス、
（Ｂ）重合カテキン類 ０．００８〜０．１質量％、
（Ｃ）非重合体カテキン類、及び
（Ｄ）炭酸ガス
を含有し、
（Ｂ）重合カテキン類と（Ｃ）非重合体カテキン類との質量比〔（Ｂ）／（Ｃ）〕が１〜４．５であり、かつ
ｐＨ３〜４である、
アルコール含有量が１質量％未満のビアテイスト飲料。 The following components (A), (B), (C) and (D);
(A) hop extract,
(B) Polymerized catechins 0.008 to 0.1% by mass,
(C) non-polymer catechins, and (D) carbon dioxide gas,
(B) The mass ratio [(B) / (C)] of polymerized catechins and (C) non-polymer catechins is 1 to 4.5, and pH 3 to 4.
A beer-taste beverage having an alcohol content of less than 1% by mass.
（Ａ）ホップエキス、
（Ｂ）重合カテキン類 ０．００８〜０．１質量％、
（Ｃ）非重合体カテキン類、及び
（Ｄ）炭酸ガス
を含有し、
（Ｂ）重合カテキン類と（Ｃ）非重合体カテキン類との質量比〔（Ｂ）／（Ｃ）〕が１〜４であり、かつ
ｐＨ３〜４である、
アルコール含有量が１質量％未満のビアテイスト飲料。 The following components (A), (B), (C) and (D);
(A) hop extract,
(B) Polymerized catechins 0.008 to 0.1% by mass,
(C) non-polymer catechins, and (D) carbon dioxide gas,
(B) The mass ratio [(B) / (C)] of polymerized catechins and (C) non-polymer catechins is 1 to 4, and pH 3 to 4.
A beer-taste beverage having an alcohol content of less than 1% by mass.
（Ａ1）α酸及びイソα酸 ０．００００１〜０．００３質量％、
（Ｂ）重合カテキン類 ０．００８〜０．１質量％、
（Ｃ）非重合体カテキン類、及び
（Ｄ）炭酸ガス
を含有し、
（Ｂ）重合カテキン類と（Ｃ）非重合体カテキン類との質量比〔（Ｂ）／（Ｃ）〕が１〜４．５であり、かつ
ｐＨ３〜４である、
アルコール含有量が１質量％未満のビアテイスト飲料。 The following components (A 1 ), (B), (C) and (D);
(A 1 ) α acid and iso α acid 0.00001 to 0.003 mass%,
(B) Polymerized catechins 0.008 to 0.1% by mass,
(C) non-polymer catechins, and (D) carbon dioxide gas,
(B) The mass ratio [(B) / (C)] of polymerized catechins and (C) non-polymer catechins is 1 to 4.5, and pH 3 to 4.
A beer-taste beverage having an alcohol content of less than 1% by mass.
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| WO2016084240A1 (en) * | 2014-11-28 | 2016-06-02 | 花王株式会社 | Malt extract-containing beverage |
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| WO2014098139A1 (en) | 2014-06-26 |
| JP2014138583A (en) | 2014-07-31 |
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