JP5694615B1 - Non-fermented beer flavored beverage containing indigestible dextrin - Google Patents
Non-fermented beer flavored beverage containing indigestible dextrin Download PDFInfo
- Publication number
- JP5694615B1 JP5694615B1 JP2014531432A JP2014531432A JP5694615B1 JP 5694615 B1 JP5694615 B1 JP 5694615B1 JP 2014531432 A JP2014531432 A JP 2014531432A JP 2014531432 A JP2014531432 A JP 2014531432A JP 5694615 B1 JP5694615 B1 JP 5694615B1
- Authority
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- Prior art keywords
- fermented beer
- acid
- beer
- flavored
- beverage
- 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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- 239000004375 Dextrin Substances 0.000 title claims abstract description 29
- 229920001353 Dextrin Polymers 0.000 title claims abstract description 29
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- 235000021554 flavoured beverage Nutrition 0.000 title claims abstract description 22
- 235000013361 beverage Nutrition 0.000 claims abstract description 48
- 239000000796 flavoring agent Substances 0.000 claims abstract description 42
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Abstract
発明の課題は、血中中性脂肪の上昇抑制効果を有し、低カロリーでありながら、ビールらしい風味、即ち、「のどにグッとくる飲み応え」及び「飲んだ後のキレの良さ」が適度にバランスされた非発酵ビール風味飲料を提供することである。課題の解決手段は、難消化性デキストリンを１０ｇ／ｌ以上含有し、ｐＨ３．０〜４．０である非発酵ビール風味飲料である。The problem of the invention is that it has an effect of suppressing the increase of blood neutral fat and has a low-calorie but flavor like beer; It is to provide a moderately balanced non-fermented beer flavored beverage. The means for solving the problem is a non-fermented beer-flavored beverage containing 10 g / l or more of indigestible dextrin and having a pH of 3.0 to 4.0.
Description
本発明は非発酵ビール風味飲料に関し、特に、非発酵ビール風味アルコール飲料及び非発酵ビール風味炭酸飲料に関する。 The present invention relates to a non-fermented beer-flavored beverage, and particularly to a non-fermented beer-flavored alcoholic beverage and a non-fermented beer-flavored carbonated beverage.
ビール風味飲料には、実質的にエタノールを含有する酒類であるビール風味アルコール飲料、及び実質的にエタノールを含有しない炭酸飲料であるビール風味炭酸飲料等の多種類の製品がある。 There are many types of beer-flavored beverages, such as beer-flavored alcoholic beverages, which are alcohols that substantially contain ethanol, and beer-flavored carbonated beverages, which are carbonated beverages that do not substantially contain ethanol.
ビール風味アルコール飲料は、主として、麦芽又は穀類の糖化液を主原料として用いて、これを発酵させて製造される。発酵工程を経て製造されるビール風味アルコール飲料は、以下、「発酵ビール風味アルコール飲料」という。他方、ビール風味アルコール飲料には、飲用水に、麦汁、麦芽エキス、糖類、香料及びエタノールなどを加えることによりビールらしい風味及び味質に仕上げたものもある。発酵工程を経ないで製造されるビール風味アルコール飲料は、以下、「非発酵ビール風味アルコール飲料」という。 Beer-flavored alcoholic beverages are mainly produced by fermenting malt or cereal saccharified liquid as a main raw material. The beer-flavored alcoholic beverage produced through the fermentation process is hereinafter referred to as “fermented beer-flavored alcoholic beverage”. On the other hand, some beer-flavored alcoholic beverages have a beer-like flavor and taste quality by adding wort, malt extract, sugar, fragrance, ethanol, and the like to drinking water. The beer-flavored alcoholic beverage produced without undergoing the fermentation process is hereinafter referred to as “non-fermented beer-flavored alcoholic beverage”.
非発酵ビール風味アルコール飲料は、製造過程で発酵を行わないために、製造するのに特別な発酵装置を必要としない。そのため、低コストで大量生産するのに向いている。しかしながら、どのような成分をどれくらいの量で調合すればビールらしい風味及び味質を再現することができるのかは未だ明確になっておらず、製造方法は研究開発の途上である。 Non-fermented beer-flavored alcoholic beverages do not require fermentation in the production process and therefore do not require special fermentation equipment. Therefore, it is suitable for mass production at low cost. However, it has not yet been clarified whether what kind of ingredients can be formulated and how much the flavor and taste quality like beer can be reproduced, and the production method is in the process of research and development.
他方、ビール風味炭酸飲料はアルコール度数が低く、運転者及び妊娠・授乳中の女性も気軽に飲むことができる。また、一般に、ビール風味炭酸飲料は通常のビールに比べてカロリーが低く、健康志向の人にも支持を受けている。 On the other hand, beer-flavored carbonated drinks have a low alcohol content and can be easily consumed by drivers and pregnant and lactating women. In general, beer-flavored carbonated drinks have lower calories than normal beer and are supported by health-conscious people.
ビール風味炭酸飲料の製造方法は、（1）エタノール除去、（2）発酵抑制、（3）非発酵の３種類に大別される。（1）は通常のビールから特殊な装置でエタノール分だけを抜いて造る。（2）は通常より低温で発酵させるなどして酵母の活動を抑制し、低エタノールに仕上げる。これらの発酵工程を経て製造されるビール風味炭酸飲料は、以下、「発酵ビール風味炭酸飲料」という。 Production methods of beer-flavored carbonated beverages are roughly classified into three types: (1) ethanol removal, (2) fermentation inhibition, and (3) non-fermentation. (1) is made by extracting only ethanol from ordinary beer with a special device. In (2), ferment at a lower temperature than usual to suppress yeast activity and finish with low ethanol. The beer-flavored carbonated drink manufactured through these fermentation processes is hereinafter referred to as “fermented beer-flavored carbonated drink”.
発酵ビール風味炭酸飲料は、製造方法に発酵工程があるため、ビールらしい風味になる。しかしながら、発酵工程でエタノールが生成してしまい、エタノール含有量を完全に無くすることは困難である。 Fermented beer-flavored carbonated beverages have a beer-like flavor because the production method has a fermentation process. However, ethanol is produced in the fermentation process, and it is difficult to completely eliminate the ethanol content.
これに対し、（3）は飲用水に、麦汁、麦芽エキス、糖類及び香料などを加えて製造される。これらの発酵工程を経ないで製造されるビール風味炭酸飲料は、以下、「非発酵ビール風味炭酸飲料」という。非発酵ビール風味炭酸飲料は、製造過程で発酵を行わないために、エタノールを含まなくするのが容易である。また、製造するのに特別な発酵装置を必要としない。そのため、低コストで大量生産するのに向いており、万人向けの飲料である。しかしながら、どのような成分をどれくらいの量で調合すればビールらしい風味及び味質を再現することができるのかは未だ明確になっておらず、製造方法は研究開発の途上である。 On the other hand, (3) is produced by adding wort, malt extract, sugars, fragrances and the like to drinking water. The beer-flavored carbonated beverage produced without going through these fermentation processes is hereinafter referred to as “non-fermented beer-flavored carbonated beverage”. Non-fermented beer-flavored carbonated beverages are not fermented during the manufacturing process, so it is easy to eliminate ethanol. In addition, no special fermenter is required for production. Therefore, it is suitable for mass production at low cost, and is a drink for everyone. However, it has not yet been clarified whether what kind of ingredients can be formulated and how much the flavor and taste quality like beer can be reproduced, and the production method is in the process of research and development.
尚、非発酵ビール風味アルコール飲料は、非発酵ビール風味炭酸飲料の製造過程でエタノールを所定量添加することにより製造することができる。つまり、両者の実質的な相違点はエタノールを含有するかしないかのみである。従って、本明細書では、非発酵ビール風味アルコール飲料及び非発酵ビール風味炭酸飲料を一緒に扱い、両方を含めて「非発酵ビール風味飲料」という。 In addition, a non-fermented beer flavor alcoholic beverage can be manufactured by adding predetermined amount of ethanol in the manufacture process of a non-fermented beer flavor carbonated beverage. That is, the only substantial difference between the two is whether or not ethanol is contained. Therefore, in this specification, a non-fermented beer flavor alcoholic beverage and a non-fermented beer flavor carbonated beverage are handled together, and both are referred to as a “non-fermented beer flavored beverage”.
特許文献１には、非発酵ビール風味炭酸飲料の製造工程において、植物性タンパク分解物及び麦芽抽出物を原料として用いることにより、ビール様の苦みやコク感を付与し、香味に厚みとまとまりを加えることができることが記載されている。しかし、麦芽抽出物はそれ自体で甘味や旨味が強い。そのため、麦芽抽出物を非発酵ビール風味飲料に含有させると、過剰な甘味や旨味が目立つ事で風味のバランスを整え難い上、麦芽自体が持つあまり好ましくない臭気が目立ってしまう。 In Patent Document 1, in the production process of non-fermented beer flavored carbonated beverages, by using plant protein degradation products and malt extract as raw materials, beer-like bitterness and richness are imparted, and the thickness and unity are added to the flavor. It is described that it can be added. However, the malt extract itself has a strong sweetness and umami. Therefore, when malt extract is contained in a non-fermented beer-flavored beverage, it is difficult to adjust the balance of the flavor due to the conspicuous excessive sweetness and umami, and the unfavorable odor of the malt itself is conspicuous.
その結果、従来の非発酵ビール風味飲料は、通常のビールと対比すると、未だビールらしい風味について差が大きく、特に、「バランスの良さ」、「のどにグッとくる飲み応え」及び「飲んだ後のキレの良さ」が通常のビールに劣っている問題がある。 As a result, conventional non-fermented beer-flavored beverages still have large differences in beer-like flavors compared to regular beers, especially “good balance”, “drinking response to throat” and “after drinking” There is a problem that “the sharpness of the” is inferior to normal beer.
特許文献１には、具体例としてポリデキストロースを含有する非発酵ビール風味炭酸飲料が記載されている。しかし、特許文献１には、ポリデキストロースの使用目的、機能作用について何も説明が無い。それゆえ、ポリデキストロースは単なる成分として記載されているに過ぎず、ポリデキストロースが上記課題を解決する旨の示唆はない。 Patent Document 1 describes a non-fermented beer-flavored carbonated beverage containing polydextrose as a specific example. However, Patent Document 1 does not explain anything about the purpose and function of polydextrose. Therefore, polydextrose is only described as a component, and there is no suggestion that polydextrose solves the above problems.
他方、発酵ビール風味アルコール飲料の分野では、飲み応え及び飲んだ後のキレを増大させる方法が知られている。例えば、特許文献２には、原料中の麦芽の使用比率を高率とすることにより飲み応えを確保できること、及び麦を原料の一部としたアルコール含有物を蒸留して得た蒸留液を添加することにより、麦芽発酵飲料の飲み応えを損ねることなく、喉越しのキレが付与できることが記載されている。
On the other hand, in the field of fermented beer-flavored alcoholic beverages, methods for increasing the response after drinking and the crispness after drinking are known. For example, in
また、昨今の日本の食生活の欧米化に伴う脂質の過剰摂取は、肥満やメタボリックシンドロームのみならず、高脂血症や動脈硬化などの生活習慣病の発症リスクを高めるとされており、国民の健康に重篤な影響をもたらす要因として問題視されている。空腹時における血中中性脂肪値はメタボリックシンドロームの診断基準のひとつであり、この値を低下させることは肥満予防に有効である。一方で近年は、食後に血中中性脂肪値が高い状態が長時間継続する食後高脂血症にも注目が集まってきており、食後高脂血症が心疾患や脳梗塞の危険因子であることが明らかになってきている。すなわち、食後の血中中性脂肪の上昇を抑制することは、肥満だけでなく心疾患や脳梗塞の予防にも有効であると考えられる。 In addition, the excessive intake of lipids accompanying the recent westernization of Japanese dietary habits is said to increase the risk of developing lifestyle-related diseases such as hyperlipidemia and arteriosclerosis as well as obesity and metabolic syndrome. It has been regarded as a problem that has a serious impact on the health of children. The blood triglyceride level during fasting is one of the diagnostic criteria for metabolic syndrome, and reducing this value is effective in preventing obesity. On the other hand, in recent years, attention has been focused on postprandial hyperlipidemia in which a high blood triglyceride level continues for a long time after meals. Postprandial hyperlipidemia is a risk factor for heart disease and cerebral infarction. It has become clear that there is. That is, suppressing the increase in blood neutral fat after meal is considered to be effective not only for obesity but also for prevention of heart disease and cerebral infarction.
この血中中性脂肪の上昇抑制効果を有する食品素材として、水溶性食物繊維である難消化性デキストリンが報告されている。その作用機序として、胆汁酸ミセルの崩壊を阻害して安定化させ、脂質の放出を遅延させることにより脂質吸収を抑制すること、また、便中への脂質排泄を促進することが明らかとなっている。難消化性デキストリンは加工適性や安定性に優れていることからこれまでに様々な食品に使用されており、安全性の観点でも非常に優れた食品素材であるといえる。 Indigestible dextrin, which is a water-soluble dietary fiber, has been reported as a food material having the effect of suppressing the increase in blood neutral fat. It is clear that the mechanism of action is to inhibit and stabilize the destruction of bile acid micelles, to suppress lipid absorption by delaying the release of lipids, and to promote lipid excretion into the stool. ing. Indigestible dextrin is excellent in processability and stability, so it has been used in various foods so far, and it can be said that it is a very excellent food material from the viewpoint of safety.
特許文献３〜５には、発酵ビール風味アルコール飲料の醸造原料に難消化性デキストリンを含有させることが記載されている。しかし、難消化性デキストリンの使用目的は、特許文献３ではビールの低カロリー化であり、特許文献４及び５では香味、コク味の付与であり、「バランスの良さ」、「のどにグッとくる飲み応え」及び「飲んだ後のキレの良さ」の付与ではない。また、血中中性脂肪の上昇抑制効果についての記載は一切ない。
そもそも、発酵ビール風味アルコール飲料では、低分子量の糖や窒素源は酵母に資化され、最終製品にはほとんど含まれていない。それゆえ、発酵ビール風味飲料は「バランスの良さ」、「のどにグッとくる飲み応え」及び「飲んだ後のキレの良さ」を本来的に有し、解決課題として存在しない。 In the first place, in fermented beer-flavored alcoholic beverages, low molecular weight sugar and nitrogen sources are assimilated into yeast, and are hardly contained in the final product. Therefore, fermented beer-flavored drinks inherently have “good balance”, “drinking response to the throat” and “goodness after drinking” and do not exist as a solution.
特許文献６には特定量の高分子糖及び甘味物質を含有する非発酵ビール風味飲料が記載されている。特許文献６の非発酵ビール風味飲料は「のどにグッとくる飲み応え」及び「飲んだ後のキレの良さ」が増強及び適度にバランスされ、ビールらしい風味が付与されている。
近年では、消費者の健康指向が高まり、カロリーをできるだけ低下させた飲料が要求されている。可能な限りカロリーを低減した飲料の一例として、カロリーゼロ飲料がある。「カロリーゼロ」との表示は、日本の健康増進法に基づく栄養表示基準の規定によれば、飲料に含まれるエネルギー量が、飲料１００ｍｌあたり５ｋｃａｌ未満のものに対して表示することができる。 In recent years, consumers' health orientation has increased, and beverages with as low calories as possible have been demanded. An example of a beverage with as few calories as possible is a zero calorie beverage. According to the provisions of the nutrition labeling standard based on the Japanese Health Promotion Law, the display of “zero calories” can be displayed for an energy amount contained in a beverage of less than 5 kcal per 100 ml of beverage.
しかしながら、低カロリー化のために非発酵ビール風味飲料から単に糖質の含有量を低下させた場合は、「のどにグッとくる飲み応え」及び「飲んだ後のキレの良さ」のバランスが崩れ、味わいが不足し、苦味が目立ちやすくなる問題がある。 However, if the sugar content is simply reduced from a non-fermented beer-flavored beverage to reduce calories, the balance between “good drinking and crispness after drinking” will be lost. There is a problem that the taste is insufficient and the bitterness becomes conspicuous.
本発明は上記従来の問題を解決するものであり、その目的とするところは、血中中性脂肪の上昇抑制効果を有し、低カロリーでありながら、ビールらしい風味、即ち、「のどにグッとくる飲み応え」及び「飲んだ後のキレの良さ」が適度にバランスされた非発酵ビール風味飲料を提供することにある。 The present invention solves the above-mentioned conventional problems, and the object of the present invention is to have an effect of suppressing the increase of blood neutral fat and to have a beer-like flavor while being low in calories. The object is to provide a non-fermented beer-flavored drink in which “comfortable drinking response” and “good quality after drinking” are appropriately balanced.
本発明は、難消化性デキストリンを１０ｇ／ｌ以上含有し、ｐＨ３．０〜４．０である非発酵ビール風味飲料を提供する。 The present invention provides a non-fermented beer flavored beverage containing 10 g / l or more of indigestible dextrin and having a pH of 3.0 to 4.0.
ある一形態においては、前記非発酵ビール風味飲料は、リン酸、乳酸、クエン酸、リンゴ酸、酒石酸、グルコン酸、コハク酸、フマル酸、アジピン酸、酢酸及びフィチン酸から成る群から選択される少なくとも一つの酸味物質を含有する。 In one embodiment, the non-fermented beer flavored beverage is selected from the group consisting of phosphoric acid, lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, succinic acid, fumaric acid, adipic acid, acetic acid and phytic acid. Contains at least one sour substance.
ある一形態においては、前記非発酵ビール風味飲料は、苦味物質を含有する。 In one certain form, the said non-fermented beer flavor drink contains a bitter substance.
ある一形態においては、前記非発酵ビール風味飲料は、麦汁又は大麦エキスを使用しないで製造されたものである。 In one certain form, the said non-fermented beer flavor drink is manufactured without using wort or barley extract.
ある一形態においては、前記非発酵ビール風味飲料は、甘味物質を含有する。 In one certain form, the said non-fermented beer flavor drink contains a sweet substance.
ある一形態においては、前記甘味物質の濃度がショ糖換算で１８ｇ／ｌ以下である。 In one certain form, the density | concentration of the said sweet substance is 18 g / l or less in conversion of sucrose.
ある一形態においては、前記甘味物質がアセスルファムＫであり、その濃度が０．０１５〜０．０４５ｇ／ｌである。 In one certain form, the said sweet substance is acesulfame K, and the density | concentration is 0.015-0.045 g / l.
ある一形態においては、前記甘味物質が、単糖、二糖及び三糖から成る群から選択される少なくとも一つの糖である。 In one certain form, the said sweet substance is at least 1 saccharide selected from the group which consists of a monosaccharide, a disaccharide, and a trisaccharide.
ある一形態においては、前記非発酵ビール風味飲料は、エネルギー量が５ｋｃａｌ／１００ｍｌ未満である。 In one certain form, the amount of energy of the said non-fermented beer flavor drink is less than 5 kcal / 100 ml.
ある一形態においては、前記非発酵ビール風味飲料は、飲用により血中中性脂肪を低減する効果を有する。 In one certain form, the said non-fermented beer flavor drink has the effect of reducing blood neutral fat by drinking.
本発明によれば、血中中性脂肪の上昇抑制効果を有し、低カロリーでありながら、ビールらしい風味、即ち、「のどにグッとくる飲み応え」及び「飲んだ後のキレの良さ」が適度にバランスされた非発酵ビール風味飲料が提供された。 According to the present invention, it has an effect of suppressing the increase in blood neutral fat, and has a low calorie, but it has a beer-like flavor, that is, “good drinking response to throat” and “goodness after drinking” A moderately balanced non-fermented beer flavored beverage was provided.
本発明の非発酵ビール風味飲料は難消化性デキストリンを含有する。難消化性デキストリンを含有することで、得られる飲料は、飲んだときにのどに引っかかる感覚を与える。すなわち、本発明によって、発酵ビール風味飲料の特徴である「バランスの良さ」、「のどにグッとくる飲み応え」及び「飲んだ後のキレの良さ」という特徴を有する非発酵ビール風味飲料が提供される。 The non-fermented beer flavored beverage of the present invention contains an indigestible dextrin. By containing an indigestible dextrin, the obtained beverage gives a sensation of being caught in the throat when it is drunk. That is, according to the present invention, there is provided a non-fermented beer-flavored beverage having the characteristics of “good balance”, “good drinking response to the throat” and “good crispness after drinking”, which are the characteristics of a fermented beer-flavored beverage Is done.
また、難消化性デキストリンは食後の血中中性脂肪の上昇を抑制する作用を有し、本発明の非発酵ビール風味飲料は、肥満、心疾患及び脳梗塞等の予防に有効である。ビール風味飲料には脂質エネルギー比率の高い食事（高脂肪食品）とともに摂取される傾向があり、ビール風味飲料に食後の血中中性脂肪の上昇抑制機能が付与される意義は高い。 Indigestible dextrin has an action of suppressing the increase in blood neutral fat after meal, and the non-fermented beer flavored drink of the present invention is effective in preventing obesity, heart disease, cerebral infarction and the like. Beer-flavored beverages tend to be ingested with meals (high-fat foods) having a high lipid energy ratio, and it is highly significant that beer-flavored beverages are provided with a function to suppress the increase in blood neutral fat after meals.
難消化性デキストリンはデンプン分解物であり、デンプンを酸焙焼して得られるデキストリンにアルファーアミラーゼなどの酵素を作用させて酵素分解を行った後、食物繊維成分を分取したものである。 Indigestible dextrin is a starch degradation product, which is obtained by subjecting a dextrin obtained by acid roasting of starch to enzymatic degradation such as alpha-amylase and then separating the dietary fiber component.
本発明の非発酵ビール風味飲料に含まれる難消化性デキストリンの量は、濃度１０ｇ／ｌ以上である。難消化性デキストリンの濃度が１０ｇ／ｌ未満になると、非発酵ビール風味飲料ののどに対する引っかかり感が弱くなり、また、血中中性脂肪の上昇抑制効果も弱くなる。好ましくは、難消化性デキストリンの濃度は８〜２５ｇ／ｌ、より好ましくは１０〜１８ｇ／ｌである。難消化性デキストリンの濃度が２５ｇ／ｌを超えると、非発酵ビール風味飲料の風味が悪くなることがある。 The amount of indigestible dextrin contained in the non-fermented beer flavored beverage of the present invention is a concentration of 10 g / l or more. When the concentration of indigestible dextrin is less than 10 g / l, the non-fermented beer-flavored beverage has a weak feeling of catching on the throat, and the blood neutral fat rise inhibitory effect is also weakened. Preferably, the concentration of indigestible dextrin is 8-25 g / l, more preferably 10-18 g / l. When the concentration of the hardly digestible dextrin exceeds 25 g / l, the flavor of the non-fermented beer flavored beverage may be deteriorated.
本発明の非発酵ビール風味飲料は甘味物質を適度に含有することが好ましい。甘味物質とは、ヒトが口に含んだときに甘味を感じる物質をいう。代表的な甘味物質は甘味料である。甘味料とは、飲料又は食品に甘みを付けるために使用される調味料をいう。甘味物質を含有することで、得られる飲料は、酸味と甘味のバランスが良くなり、酸味又は甘味等の後味感を与え難くなり、「飲んだ後のキレの良さ」を増す。 The non-fermented beer-flavored beverage of the present invention preferably contains a sweet substance appropriately. A sweet substance refers to a substance that feels sweet when it is put in the mouth. A typical sweet substance is a sweetener. A sweetener means the seasoning used in order to sweeten a drink or a foodstuff. By containing a sweet substance, the resulting beverage has a good balance between sourness and sweetness, and it is difficult to give a feeling of aftertaste such as sourness or sweetness, thereby increasing the “goodness of sharpness after drinking”.
甘味物質の例として、糖類または糖アルコール類、高甘味度甘味料等が挙げられる。上記糖類としては、ぶどう糖、果糖、木糖、ソルボース、ガラクトース、異性化糖（果糖ぶどう糖液糖、ぶどう糖果糖液糖、高果糖液糖など）、蔗糖、麦芽糖、乳糖、異性化乳糖、パラチノース、イソマルトース、マルトトリオース、ラフィノース、フラクトオリゴ糖、マルトオリゴ糖、イソマルトオリゴ糖、ガラクトオリゴ糖、カップリングシュガー、パラチノースなどが挙げられる。上記糖アルコール類としては、例えば、エリスリトール、ソルビトール、キシリトール、マンニトール、マルチトール、イソマルチトール、ラクチトール、マルトトリイトール、イソマルトトリイトール、パニトールなどが挙げられる。上記高甘味度甘味料としては、例えばアスパルテーム、ステビア、酵素処理ステビア、ソーマチン、スクラロース、アセスルファムＫ、ネオテーム、ラカンカ等が挙げられる。 Examples of sweet substances include sugars or sugar alcohols, high-intensity sweeteners, and the like. Examples of the saccharide include glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar (fructose glucose liquid sugar, glucose fructose liquid sugar, high fructose liquid sugar, etc.), sucrose, maltose, lactose, isomerized lactose, palatinose, iso Examples thereof include maltose, maltotriose, raffinose, fructooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, coupling sugar, palatinose and the like. Examples of the sugar alcohols include erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol, maltotriitol, isomaltoliitol, panitol and the like. Examples of the high-intensity sweetener include aspartame, stevia, enzyme-treated stevia, thaumatin, sucralose, acesulfame K, neotame, lacanca, and the like.
ある一形態においては、甘味物質として低分子糖が使用される。低分子糖とは各種の糖がグリコシド結合によってつながったオリゴマーをいう。より好ましい甘味物質は、単糖、二糖及び三糖から成る群から選択される一種以上である。更に好ましい甘味物質は、グルコース、フルクトース、マルトース、果糖ぶどう糖及びぶどう糖果糖から成る群から選択される一種以上である。 In one certain form, low molecular weight sugar is used as a sweet substance. Low molecular weight sugars are oligomers in which various sugars are linked by glycosidic bonds. More preferable sweet substances are one or more selected from the group consisting of monosaccharides, disaccharides and trisaccharides. Further preferred sweet substances are one or more selected from the group consisting of glucose, fructose, maltose, fructose glucose and glucose fructose.
非発酵ビール風味飲料に含まれる甘味物質の濃度は、ショ糖換算で１８ｇ／ｌを超えない範囲で適宜調節される。 The density | concentration of the sweet substance contained in a non-fermented beer flavor drink is suitably adjusted in the range which does not exceed 18 g / l in conversion of sucrose.
本発明における甘味物質としてはアセスルファムＫが好ましい。その場合、非発酵ビール風味飲料に含まれるアセスルファムＫの濃度は、０．０９ｇ／ｌ以下、好ましくは０．０１５〜０．０６０ｇ／ｌ、より好ましくは０．０１５〜０．０４５ｇ／ｌである。 As a sweet substance in the present invention, acesulfame K is preferable. In that case, the concentration of acesulfame K contained in the non-fermented beer-flavored beverage is 0.09 g / l or less, preferably 0.015 to 0.060 g / l, more preferably 0.015 to 0.045 g / l. .
例えば、甘味物質の含有量は、非発酵ビール風味飲料に含まれるエタノールの量を考慮して調節される。エタノールは呈味機能として甘味も有しているからである。なお、添加するエタノールの形態は限定されず、例えば、原料用アルコール、ビール、焼酎、泡盛、ウイスキー、ブランデー、ウォッカ、ラム、テキーラ、ジン、スピリッツ等を添加できる。 For example, the content of the sweet substance is adjusted in consideration of the amount of ethanol contained in the non-fermented beer flavored beverage. This is because ethanol also has sweetness as a taste function. In addition, the form of ethanol to add is not limited, For example, alcohol for raw materials, beer, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, spirits, etc. can be added.
非発酵ビール風味飲料がエタノールを実質的に含まない非発酵ビール風味炭酸飲料である場合は、非発酵ビール風味飲料に含まれる甘味物質の濃度は、ショ糖換算で１８ｇ／ｌ以下、好ましくは３〜１２ｇ／ｌ、より好ましくは３〜９ｇ／ｌである。 When the non-fermented beer flavored beverage is a non-fermented beer flavored carbonated beverage substantially free of ethanol, the concentration of the sweet substance contained in the non-fermented beer flavored beverage is 18 g / l or less, preferably 3 in terms of sucrose. -12 g / l, more preferably 3-9 g / l.
非発酵ビール風味飲料がエタノールを実質的に含む非発酵ビール風味アルコール飲料である場合は、非発酵ビール風味飲料に含まれる甘味物質の濃度は、ショ糖換算で０．１〜１．８ｇ／ｌ、好ましくは０．４〜１．３ｇ／ｌ、より好ましくは０．６〜１．１ｇ／ｌである。 When the non-fermented beer flavored beverage is a non-fermented beer flavored alcoholic beverage substantially containing ethanol, the concentration of sweet substances contained in the non-fermented beer flavored beverage is 0.1 to 1.8 g / l in terms of sucrose. , Preferably 0.4 to 1.3 g / l, more preferably 0.6 to 1.1 g / l.
本発明の非発酵ビール風味飲料は、好ましくは、エネルギー量が５ｋｃａｌ／１００ｍｌ未満である。５ｋｃａｌ／１００ｍｌ未満のエネルギー量は、上記の高甘味度甘味料を使用する事で達成しやすく、香味における「バランスの良さ」も維持される。特にそれ自体がカロリーゼロの甘味料であるアセスルファムカリウムやスクラロース等を用いるとより達成しやすい。更に好ましくは、糖質の含有量は０．５ｇ／１００ｍｌ未満である。糖質とは、食物繊維ではない炭水化物をいう。糖質を低減することで、肥満、糖尿病等の糖質の摂取に起因した健康に対する悪影響が生じ難くなる。また、糖質を低減することで、非発酵ビール風味飲料のスッキリ感や後切れの良さなどが実現できる。 The amount of energy of the non-fermented beer flavored drink of the present invention is preferably less than 5 kcal / 100 ml. An energy amount of less than 5 kcal / 100 ml is easily achieved by using the above-mentioned high-intensity sweetener, and the “good balance” in flavor is maintained. In particular, the use of acesulfame potassium or sucralose, which is a sweetener with zero calories, is easier to achieve. More preferably, the carbohydrate content is less than 0.5 g / 100 ml. Sugar refers to carbohydrates that are not dietary fiber. By reducing carbohydrates, adverse health effects caused by carbohydrate intake such as obesity and diabetes are less likely to occur. Moreover, the refreshing feeling of a non-fermented beer-flavored drink, the goodness of a post-breaking, etc. are realizable by reducing sugar.
本発明の非発酵ビール風味飲料は穀物由来タンパク質分解物を含有することが好ましい。穀物由来タンパク質分解物を含有することで、非発酵ビール風味飲料の飲んだときにのどに引っかかる感覚、すなわち、「のどにグッとくる飲み応え」がより増強される。また、穀物由来タンパク質分解物は泡保持効果も有する。 The non-fermented beer flavored beverage of the present invention preferably contains a grain-derived protein degradation product. By containing a cereal-derived proteolysate, the sensation of being caught in the throat when drinking a non-fermented beer-flavored beverage, that is, the “drinking response to the throat” is further enhanced. Moreover, the grain-derived protein degradation product also has a foam retention effect.
穀物由来タンパク分解物とは、大豆、エンドウ、トウモロコシ、小麦、大麦、米、落花生、菜種、ヒマワリ等から得られた、分離たん白等のタンパク質を多く含む画分を植物タンパク原料とし、この穀物タンパク原料を酸、アルカリまたは酵素によって加水分解したものである。穀物由来タンパク原料としては、大豆およびエンドウ等の豆科植物に由来する蛋白質が好ましく、加水分解方法は酵素法が好ましい。酵素法は、１種または２種以上のプロテアーゼを用い、それらに適した温度、ｐＨ、時間で加水分解を行う。分解の程度は適宜調節することができるが、概ね１５重量％ＴＣＡ可溶化率３０〜１００％が適している。また、分子サイズが大きすぎると、後工程や保存中にオリとなって不溶化してくる画分が多く、小さすぎると違和感のある旨味の原因となりやすくなる。よって、穀物由来タンパク分解物中に含有する水溶性画分の平均分子量が、５５０以上３、０００以下、好ましくは６００以上１、５００以下が適している。 Grain-derived proteolysate refers to a fraction containing a large amount of protein such as isolated protein obtained from soybeans, peas, corn, wheat, barley, rice, peanuts, rapeseed, sunflower, etc. Protein raw material is hydrolyzed by acid, alkali or enzyme. As the grain-derived protein material, proteins derived from legumes such as soybeans and peas are preferable, and the hydrolysis method is preferably an enzymatic method. The enzymatic method uses one or more proteases and performs hydrolysis at a temperature, pH, and time suitable for them. The degree of degradation can be adjusted as appropriate, but a 15% by weight TCA solubilization rate of 30 to 100% is suitable. On the other hand, if the molecular size is too large, there are many fractions that become insoluble and become insoluble during subsequent processes or storage, and if it is too small, it tends to cause an unpleasant taste. Therefore, the average molecular weight of the water-soluble fraction contained in the cereal-derived protein degradation product is 550 or more and 3,000 or less, preferably 600 or more and 1,500 or less.
尚、上記穀物由来タンパク分解物のパラメータである１５重量％ＴＣＡ可溶化率、及び水溶性画分の平均分子量の意義は、特許文献１の第００１７段落及び第００１８段落にそれぞれ記載されている通りである。 In addition, the significance of the 15% by weight TCA solubilization rate and the average molecular weight of the water-soluble fraction, which are parameters of the above-mentioned grain-derived proteolysate, are described in paragraphs 0017 and 0018 of Patent Document 1, respectively. It is.
本発明の非発酵ビール風味飲料に含まれる穀物由来タンパク質分解物の量は、少なすぎると効果が弱く、多すぎると逆に雑味の原因となり易く、更にｐＨ上昇による微生物リスクを引き起こす原因となりうる。一般には、最終の飲料中の濃度が１０ｇ／ｌ以下、好ましくは０．１〜６ｇ／ｌ、より好ましくは０．５〜４ｇ／ｌになる量で使用される。 If the amount of the cereal-derived proteolysate contained in the non-fermented beer-flavored beverage of the present invention is too small, the effect is weak, and if it is too large, it tends to cause miscellaneous taste and may cause microbial risk due to pH increase. . In general, the final beverage is used in an amount of 10 g / l or less, preferably 0.1 to 6 g / l, more preferably 0.5 to 4 g / l.
本発明の非発酵ビール風味飲料は、麦汁又は大麦エキスを使用しないで製造することが好ましい。「麦汁又は大麦エキスを使用する」とは、非発酵ビール風味飲料に対し、麦汁又は大麦エキスを麦汁又は大麦エキスとして実質的な量で配合することを意味する。例えば、香料等に麦汁又は大麦エキスが含まれていて、麦汁又は大麦エキスが香料として非発酵ビール風味飲料に少量配合された場合は、麦汁又は大麦エキスを使用して製造したことに該当しない。 The non-fermented beer flavored beverage of the present invention is preferably produced without using wort or barley extract. “Using wort or barley extract” means blending wort or barley extract in a substantial amount as a wort or barley extract with respect to a non-fermented beer-flavored beverage. For example, when wort or barley extract is included in the fragrance, etc., and the wort or barley extract is blended in a small amount in a non-fermented beer flavored beverage as a fragrance, it is manufactured using wort or barley extract. Not applicable.
麦汁とは大麦麦芽を粉砕して糖化を行った麦糖化液をいう。麦糖化液は、例えば、大麦麦芽を麦芽由来の酵素を用いて糖化反応させて得られる。麦糖化液は、大麦を酵素を用いて糖化反応させて得たものでもよい。大麦エキスとは大麦、大麦麦芽又はこれらの粉砕物から水又は熱湯で成分を抽出した抽出液、抽出液の濃縮物又は乾燥物をいう。麦汁又は大麦エキスは比較的低分子量の糖又は窒素源を多く含み、それ自体で甘味や旨味が強い。そのため、麦汁又は大麦エキスを非発酵ビール風味飲料の製造に使用すると、風味のバランスを整え難く、後味として甘味が残ったり、不快な臭気が発生し易くなる。 Wort refers to a saccharified solution obtained by saccharifying barley malt. The saccharified solution is obtained, for example, by subjecting barley malt to a saccharification reaction using an enzyme derived from malt. The saccharified solution may be obtained by saccharifying barley using an enzyme. The barley extract refers to an extract obtained by extracting components from barley, barley malt or a pulverized product thereof with water or hot water, a concentrate of the extract or a dried product. Wort or barley extract contains a relatively low molecular weight sugar or nitrogen source, and itself has a strong sweetness and umami taste. Therefore, when wort or barley extract is used for the production of a non-fermented beer-flavored beverage, it is difficult to adjust the flavor balance, and sweetness remains as an aftertaste or an unpleasant odor is likely to occur.
しかしながら、得られる非発酵ビール風味飲料のバランスの良さ、飲んだ後のキレの良さを損なわない場合は、本発明の非発酵ビール風味飲料は麦汁又は大麦エキスを使用して製造してよい。 However, the non-fermented beer-flavored beverage of the present invention may be produced using wort or barley extract when the balance of the obtained non-fermented beer-flavored beverage is not impaired and the sharpness after drinking is not impaired.
本発明の非発酵ビール風味飲料の麦汁又は大麦エキスの含有量は、麦汁又は大麦エキスの不揮発性成分の濃度が２重量％以下、好ましくは１重量％以下、より好ましくは０．５重量％以下になる量である。 The content of the wort or barley extract of the non-fermented beer flavored beverage of the present invention is such that the concentration of the non-volatile component of the wort or barley extract is 2% by weight or less, preferably 1% by weight or less, more preferably 0.5% by weight. It is the amount which becomes% or less.
本来、酵母発酵させたビール風味飲料では、低分子量の糖や窒素源は酵母に資化され、最終製品にはほとんど含まれていない。逆に、高分子量の糖は酵母に資化されないために最終製品にそのまま残存する。発酵ビール風味飲料では、この少量の低分子糖（甘味物質）と多量の高分子糖の含有バランスによって、過度な甘味や旨味といった過剰な後味が抑制され、のどにグッとくる飲み応えが提供され、ビールらしい風味が実現されていると考えられる。 Originally, in yeast-fermented beer-flavored beverages, low molecular weight sugar and nitrogen sources are assimilated into yeast, and are hardly contained in the final product. Conversely, high molecular weight sugars remain in the final product because they are not assimilated by the yeast. In fermented beer-flavored beverages, the balance of this small amount of low-molecular sugar (sweet substance) and a large amount of high-molecular sugar suppresses excessive aftertaste such as excessive sweetness and umami, providing a refreshing response to the throat. The beer-like flavor is thought to have been realized.
本発明の非発酵ビール風味飲料は、ｐＨ３．０〜４．０を示す。非発酵ビール風味飲料がこの範囲のｐＨを示すことで、適度な酸味と味のしまりが確保される。その結果、難消化性デキストリン添加によるべたつき、重い後味感が無くなり、「飲んだ後のキレの良さ」が感じられる。非発酵ビール風味飲料のｐＨは、ｐＨ調整剤を適量添加することにより、調節することができる。 The non-fermented beer flavor drink of this invention shows pH3.0-4.0. A non-fermented beer flavor drink shows pH of this range, and moderate acidity and the tightness of a taste are ensured. As a result, stickiness due to the addition of indigestible dextrin and the feeling of heavy aftertaste are eliminated, and “goodness after drinking” is felt. The pH of the non-fermented beer flavored beverage can be adjusted by adding an appropriate amount of a pH adjusting agent.
ｐＨ調節剤としては、例えば、酸味物質を使用することができる。苦味物質とは、ヒトが口に含んだときに酸味を感じる物質をいう。酸味物質としては、具体的には、リン酸、乳酸、クエン酸、リンゴ酸、酒石酸、グルコン酸、コハク酸、フマル酸、アジピン酸、酢酸及びフィチン酸等が挙げられる。難消化性デキストリンを多く添加する際に生じるべたつきを抑えて、より好ましい「飲んだ後のキレの良さ」と「バランスのよさ」が付与できることから、好ましい酸味物質は、リン酸、乳酸及びフィチン酸である。酸味物質は１種類を使用してよく、２種類以上を併用してもよい。 As the pH adjuster, for example, a sour substance can be used. A bitter substance means a substance that feels sour when it is put in the mouth. Specific examples of sour substances include phosphoric acid, lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, succinic acid, fumaric acid, adipic acid, acetic acid, and phytic acid. The preferred sour substances are phosphoric acid, lactic acid, and phytic acid because they can suppress the stickiness that occurs when adding a large amount of indigestible dextrin and give more favorable “goodness after drinking” and “good balance”. It is. One kind of sour substance may be used, or two or more kinds may be used in combination.
本発明の非発酵ビール風味飲料は、ビール特有の爽やかな苦味を再現するために、苦味物質を含有してよい。苦味物質とは、ヒトが口に含んだときに苦味を感じる物質をいう。苦味物質としては、ビールと同質若しくは近似する苦味を呈するものであれば特に限定されるものではなく、ホップ中に含まれている苦味成分であってもよく、ホップには含まれていない苦味成分であってもよい。当該苦味物質としては、具体的には、マグネシウム塩、カルシウム塩、クエン酸トリブチル、クエン酸トリエチル、ナリンジン、クワシン、イソα酸、テトライソα酸、β酸の酸化物、キニーネ、モモルデシン、クエルシトリン、テオブロミン、カフェイン等の苦味付与成分、及びゴーヤ、センブリ茶、苦丁茶、ニガヨモギ抽出物、ゲンチアナ抽出物、キナ抽出物等の苦味付与素材が代表的に挙げられる。特に好ましい苦味物質はイソα酸である。 The non-fermented beer-flavored beverage of the present invention may contain a bitter substance in order to reproduce the refreshing bitterness peculiar to beer. A bitter substance refers to a substance that feels bitter when put in the mouth. The bitter substance is not particularly limited as long as it exhibits the same or similar bitter taste as beer, and may be a bitter component contained in hops, or a bitter component not contained in hops. It may be. Specific examples of the bitter substance include magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quassin, iso-α acid, tetraiso-α acid, β-acid oxide, quinine, momordesine, quercitrin, Representative examples include bitterness-imparting ingredients such as theobromine and caffeine, and bitterness-imparting materials such as bitter gourd, senburi tea, bitter tea, nigamomogi extract, gentian extract, and kina extract. A particularly preferred bitter substance is isoalpha acid.
単離したイソα酸を苦味物質として用いることができる。また、イソα酸はホップに含有されており、ホップまたはホップエキスとして用いることもできる。ホップまたはホップエキスとは、ホップの葉やその磨砕物、これらを水や熱湯で抽出した抽出液、抽出液の濃縮物や乾燥物を指す。 The isolated isoalpha acid can be used as a bitter substance. Moreover, iso alpha acid is contained in the hop and can also be used as a hop or a hop extract. The hop or hop extract refers to a hop leaf or a ground product thereof, an extract obtained by extracting these with water or hot water, a concentrate or a dried product of the extract.
本発明の非発酵ビール風味飲料に含まれるイソα酸の量は、濃度０．００１ｇ／ｌ以上である。イソα酸の濃度が０．００１ｇ／ｌ未満になると、難消化性デキストリンを含んだ非発酵ビール風味飲料の後味がべたつき、重くなる。好ましくは、イソα酸の濃度は０．００５〜０．０８ｇ／ｌ、より好ましくは０．０１〜０．０３ｇ／ｌである。イソα酸の濃度が０．０８ｇ／ｌを超えると、非発酵ビール風味飲料の風味が悪くなることがある。 The amount of isoalpha acid contained in the non-fermented beer flavored beverage of the present invention is a concentration of 0.001 g / l or more. When the concentration of iso-α acid is less than 0.001 g / l, the aftertaste of a non-fermented beer-flavored beverage containing indigestible dextrin becomes sticky and heavy. Preferably, the concentration of isoalpha acid is 0.005 to 0.08 g / l, more preferably 0.01 to 0.03 g / l. When the density | concentration of iso alpha acid exceeds 0.08 g / l, the flavor of a non-fermented beer flavor drink may worsen.
他にも、本発明の非発酵ビール風味飲料には、本発明の目的を損わない範囲において、糖類、糖アルコール、サポニン等の各種配糖体、香料、食物繊維や多糖類、酸類、酵母エキス等の原料を併用することができる。糖類としては、グルコース、フルクトース、マルトース等の還元糖や蔗糖等の少糖類、各種デキストリンやオリゴ糖類が挙げられ、香料としては、モルトフレーバー（麦や麦芽由来の天然抽出物を含んでも良い）、ホップフレーバー（ホップ由来の天然抽出物を含んでも良い）、ビールフレーバー、アルコールフレーバー、カラメルフレーバー等を挙げることができる。 In addition, the non-fermented beer-flavored beverage of the present invention includes various glycosides such as sugars, sugar alcohols, and saponins, flavorings, dietary fibers and polysaccharides, acids, and yeasts, as long as the object of the present invention is not impaired. Raw materials such as extracts can be used in combination. Examples of the saccharide include reducing sugars such as glucose, fructose, and maltose, oligosaccharides such as sucrose, various dextrins and oligosaccharides, and the fragrances include malt flavor (may include natural extracts derived from wheat and malt), Hop flavors (which may include hop-derived natural extracts), beer flavors, alcohol flavors, caramel flavors and the like can be mentioned.
本発明の非発酵ビール風味飲料の製造方法は、非発酵ビール風味飲料を製造する際に通常行われる工程を包含する。一例として、まず、高分子糖、甘味物質及びその他の成分を所定量混合して配合物を調製する。次いで、配合物に飲用水を所定量添加して一次原料液を調製する。一次原料液を煮沸後、必要に応じて発酵アルコールを加え、カーボネーション工程によって炭酸を添加する。 The manufacturing method of the non-fermented beer flavor drink of this invention includes the process normally performed when manufacturing a non-fermented beer flavor drink. As an example, first, a predetermined amount of a high molecular sugar, a sweet substance and other components are mixed to prepare a blend. Next, a predetermined amount of drinking water is added to the blend to prepare a primary raw material liquid. After boiling the primary raw material liquid, fermented alcohol is added if necessary, and carbonic acid is added by a carbonation process.
必要により、各段階において、濾過、遠心分離等で沈澱を分離除去することもできる。また、上記原料液を濃厚な状態で作成した後に、炭酸水を添加しても良い。これらは通常のソフトドリンクの製造プロセスを用いることで、発酵設備を持たなくても、簡便に非発酵ビール風味飲料の調製が可能である。 If necessary, in each stage, the precipitate can be separated and removed by filtration, centrifugation or the like. Further, carbonated water may be added after the raw material liquid is prepared in a concentrated state. By using a normal soft drink manufacturing process, it is possible to easily prepare a non-fermented beer-flavored beverage without having a fermentation facility.
カーボネーション工程や炭酸水添加工程の前に沈殿を除去すると、オリや雑味の原因物質が除去でき、より望ましい。尚、カーボネーション工程や炭酸水の添加工程の前に、必要に応じてろ過又は殺菌を行ってもよい。 If the precipitate is removed before the carbonation step or the carbonated water addition step, it is more preferable because it can remove the causative substances of the orientation and miscellaneous taste. In addition, you may perform filtration or disinfection as needed before a carbonation process or a carbonated water addition process.
以下の実施例により本発明を更に具体的に説明するが、本発明はこれらに限定されない。 The following examples further illustrate the present invention, but the present invention is not limited thereto.
比較例
難消化性デキストリンの配合
表１に掲げる配合物（単位はｇ）を混合し１Ｌになるように水でメスアップし、１時間煮沸を行った後、蒸発分の水を追加し、清澄化のため珪藻土濾過およびフィルター濾過を実施し、液中に炭酸ガスを吹き込む事で炭酸ガスを２．９ガスボリュームとなるように溶解させた。 Comparative Example Blending of indigestible dextrins Mixtures listed in Table 1 (unit: g) were mixed up with water to 1 L, boiled for 1 hour, added with water for evaporation, and clarified For conversion, diatomaceous earth filtration and filter filtration were carried out, and carbon dioxide was blown into the liquid to dissolve carbon dioxide to a 2.9 gas volume.
［表１］
難消化性デキストリンは松谷化学社製「ファイバーソル２」（商品名）を使用した（以降のデータも同じ）。ファイバーソル２における難消化デキストリン含量は９０％である。大豆タンパク質分解物については飲み応え感付与及び泡保持目的、カラメルは着色目的、リン酸はｐＨ調整目的で、それぞれ配合した。ホップはＢａｒｔｈ−Ｈａａｓ Ｇｒｏｕｐ社製の「ＣＯ２ Ｈｏｐ Ｅｘｔｒａｃｔ」（商品名）を用いて、表に記載のイソα酸含量（ｇ／ｌ）になるように調整した。
As the indigestible dextrin, “
得られた飲料の評価を表２に示した。評価はビール類専門パネル５人による各９点満点の採点を平均した。官能評価時は香りによる影響を避けるためノーズクリップを鼻に付けた状態で実施した。難消化性デキストリンの含まれていない対照区に対し、試験区ではいずれも「バランスの良さ」、「飲んだ後のキレの良さ」で低い評価となっており、コメントでもべたつく、もったり、後味残る等のビールとして好ましくない評価が見られ、ビール風味としての後キレの良さという特性を損なう傾向が見られた。 The evaluation of the obtained beverage is shown in Table 2. The evaluation averaged the scoring of 9 points each by 5 beer special panels. The sensory evaluation was carried out with a nose clip attached to the nose to avoid the effects of fragrance. In contrast to the control group, which does not contain indigestible dextrin, the test group has a low evaluation of “good balance” and “good sharpness after drinking”. Unfavorable evaluation was seen as beer such as remaining, and the tendency to impair the characteristic of good post-crimp as beer flavor was seen.
［表２］
官能評価記号の意味
Meaning of sensory evaluation symbols
［表３］
実施例１
ｐＨの調整
比較例で評価が好ましくなかった試験区２の配合に対し、べたつきや後味を改善するためにｐＨ調整を行った。表３に掲げる配合物（単位はｇ）を混合し１Ｌになるように水でメスアップし、１時間煮沸を行った後、蒸発分の水を追加し、清澄化のため珪藻土濾過およびフィルター濾過を実施し、液中に炭酸ガスを吹き込む事で炭酸ガスを２．９ガスボリュームとなるように溶解させた。 Example 1
Adjustment of pH The pH was adjusted in order to improve stickiness and aftertaste with respect to the blend of
［表４］
得られた飲料の評価を表５に示した。評価はビール類専門パネル３人による各９点満点の採点を平均した。官能評価時は香りによる影響を避けるためノーズクリップを鼻に付けた状態で実施した。対照区に比べ、ｐＨを３．０〜４．０にしたものは、「バランスの良さ」、「飲んだ後のキレの良さ」において評価が良くなっており、特に「飲んだ後のキレの良さ」の評価が良くなっていた。べたつく、もったり、後味残る等のコメントも目立たなくなっていた一方で、トップからミドルにかけて酸味が目立っており、全体のバランスが整っていないように感じられた。 Table 5 shows the evaluation of the obtained beverage. Evaluation averaged the scoring of each 9 points perfect score by three beer special panels. The sensory evaluation was carried out with a nose clip attached to the nose to avoid the effects of fragrance. Compared with the control group, those with a pH of 3.0 to 4.0 have improved evaluation in terms of “good balance” and “good sharpness after drinking”. Evaluation of “goodness” was getting better. While comments such as stickiness, moistness, and aftertaste remained inconspicuous, the acidity was conspicuous from the top to the middle, and it seemed that the overall balance was not in place.
［表５］
実施例２
甘味物質の配合
表６に掲げる配合物（単位はｇ）を混合し１Ｌになるように水でメスアップし、１時間煮沸を行った後、蒸発分の水を追加し、清澄化のため珪藻土濾過およびフィルター濾過を実施し、液中に炭酸ガスを吹き込む事で炭酸ガスを２．９ガスボリュームとなるように溶解させた。 Example 2
Mixing of sweet substances Mixing the compounds listed in Table 6 (unit: g), mess up with water to 1L, boiling for 1 hour, adding water for evaporation, diatomaceous earth for clarification Filtration and filter filtration were carried out, and carbon dioxide was blown into the liquid to dissolve carbon dioxide to a 2.9 gas volume.
［表６］
甘味物質は、グルコース、マルトース、果糖ぶどう糖、アセスルファムＫ、スクラロース、ステビア、アスパルテーム、ソーマチンを、それぞれ甘味度を揃えた上で、配合した。甘味物質のショ糖換算濃度は５ｇ／ｌである。ホップはＢａｒｔｈ−Ｈａａｓ Ｇｒｏｕｐ社製の「ＣＯ２ Ｈｏｐ Ｅｘｔｒａｃｔ」（商品名）を用いて、イソα酸含量が０．０２ｇ／Ｌになるように調整した。 As the sweet substances, glucose, maltose, fructose-glucose, acesulfame K, sucralose, stevia, aspartame, and thaumatin were blended with their sweetness levels aligned. The sucrose equivalent concentration of the sweet substance is 5 g / l. The hop was adjusted so that the isoα acid content was 0.02 g / L using “CO2 Hop Extract” (trade name) manufactured by Barth-Haas Group.
得られた飲料の評価を表７に示した。評価はビール類専門パネル３人により各９点満点の採点を平均した。官能評価時は香りによる影響を避けるためノーズクリップを鼻に付けた状態で実施した。対照区に比べ、試験区である単糖、２糖類、およびアセスルファムＫで「バランスの良さ」、「飲んだ後のキレの良さ」の評価が上昇している事が確認された。またこれらの低分子糖および甘味料を用いたサンプルのエネルギーを確認したところ、アセスルファムＫをはじめとする甘味料で非常に低いエネルギー量となり、これは肥満やメタボリックシンドロームを気にする方々のエネルギー摂取量を低減できる配合である事が確認された。 Table 7 shows the evaluation of the obtained beverage. Evaluation averaged the scoring of 9 points each by three beer special panels. The sensory evaluation was carried out with a nose clip attached to the nose to avoid the effects of fragrance. It was confirmed that the evaluation of “good balance” and “good sharpness after drinking” were higher in the monosaccharide, disaccharide, and acesulfame K, which are the test groups, compared with the control group. In addition, when the energy of samples using these low-molecular sugars and sweeteners was confirmed, the amount of energy consumed by sweeteners such as acesulfame K was very low. This is the energy intake of people who are concerned about obesity and metabolic syndrome. It was confirmed that the amount could be reduced.
［表７］
実施例３
アセスルファムＫの配合
表８に掲げる配合物を混合し１Ｌになるように水でメスアップし、１時間煮沸を行った後、蒸発分の水を追加し、清澄化のため珪藻土濾過およびフィルター濾過を実施し、液中に炭酸ガスを吹き込む事で炭酸ガスを２．９ガスボリュームとなるように溶解させた。 Example 3
Mixing of acesulfame K Mix the compounds listed in Table 8 with water to make 1L, boil for 1 hour, add water for evaporation, and filter diatomite and filter for clarification. The carbon dioxide gas was blown into the liquid, and the carbon dioxide gas was dissolved to a 2.9 gas volume.
［表８］
ホップはＢａｒｔｈ−Ｈａａｓ Ｇｒｏｕｐ社製の「ＣＯ２ Ｈｏｐ Ｅｘｔｒａｃｔ」（商品名）を用いて、イソα酸含量が０．０２ｇ／Ｌになるように調整した。 The hop was adjusted so that the isoα acid content was 0.02 g / L using “CO2 Hop Extract” (trade name) manufactured by Barth-Haas Group.
得られた飲料の評価を表９に示した。評価はビール類専門パネル５人により各９点満点の採点を平均した。「バランスの良さ」、「飲んだ後のキレの良さ」において、アセスルファムＫ添加量０．０１５〜０．０４５ｇ／Ｌで評価が良くなっており、特に０．０３０ｇ／Ｌでもっとも高い評価となっていた。 Table 9 shows the evaluation of the obtained beverage. Evaluation averaged the scoring of 9 points perfect score by five beer special panels. In “good balance” and “good sharpness after drinking”, the acesulfame K addition amount is 0.015 to 0.045 g / L, and the evaluation is particularly high, and 0.030 g / L is the highest evaluation. It was.
［表９］
実施例４
実施例３で評価の良かった試験区１０をベースにｐＨ調整剤の種類を検討した。表１０に掲げる配合物を混合し、１Ｌになるように水でメスアップし、１時間煮沸を行った後、蒸発分の水を追加し、清澄化のため珪藻土濾過およびフィルター濾過を実施し、液中に炭酸ガスを吹き込む事で炭酸ガスを２．９ガスボリュームとなるように溶解させた。
［表１０］
The kind of pH adjuster was examined based on the test section 10 which was evaluated well in Example 3. Mix the formulations listed in Table 10, make up with 1 L of water, boil for 1 hour, add water for evaporation, perform diatomite filtration and filter filtration for clarification, Carbon dioxide was blown into the liquid to dissolve the carbon dioxide to a 2.9 gas volume.
[Table 10]
ホップはＢａｒｔｈ−Ｈａａｓ Ｇｒｏｕｐ社製の「ＣＯ２ Ｈｏｐ Ｅｘｔｒａｃｔ」（商品名）を用いて、イソα酸含量が０．０２ｇ／Ｌになるように調整した。 The hop was adjusted so that the isoα acid content was 0.02 g / L using “CO2 Hop Extract” (trade name) manufactured by Barth-Haas Group.
得られた飲料の評価を表１１に示した。評価はビール類専門パネル５人により各９点満点の採点を平均した。「バランスの良さ」、「飲んだ後のキレの良さ」において、リン酸、乳酸、フィチン酸の評価が高かった。 Table 11 shows the evaluation of the obtained beverage. Evaluation averaged the scoring of 9 points perfect score by five beer special panels. The evaluation of phosphoric acid, lactic acid, and phytic acid was high in “good balance” and “good sharpness after drinking”.
［表１１］
実施例５
血中中性脂肪低減効果
１Ｌあたりの配合量が、表１２に掲げる配合（単位はｇ）になるように香料以外を水に溶解し、１時間煮沸を行った後、蒸発分の水を追加し、冷却後表１０記載の香料を添加し、清澄化のため珪藻土濾過およびフィルター濾過を実施し、液中に炭酸ガスを吹き込む事で炭酸ガスを２．９ガスボリュームとなるように溶解させ、容器詰めした後に、内温が６５℃１０分以上になるように熱殺菌した。 Example 5
Blood triglyceride reduction effect Dissolve other than fragrance in water so that the blending amount per liter is as shown in Table 12 (unit is g), boil for 1 hour, then add water for evaporation After cooling, the fragrances listed in Table 10 were added, diatomaceous earth filtration and filter filtration were carried out for clarification, and carbon dioxide was blown into the liquid to dissolve the carbon dioxide to a 2.9 gas volume. After stuffing the container, it was sterilized by heat so that the internal temperature was 65 ° C. for 10 minutes or more.
［表１２］
空腹時血中中性脂肪が正常高値域からやや高め（１２０〜２００ｍｇ／ｄＬ）の２０歳以上６５歳未満の男女８０名を被験者とし、プラセボ対照ランダム化二重盲検クロスオーバー試験を実施した。脂質量４２．５ｇの負荷食とともに調製した飲料３５０ｍｌを被験者に摂取させ、摂取２、３、４、６時間後に採血を行い、血中中性脂肪濃度を測定した。結果を表１３及び図１に示す。 A placebo-controlled randomized double-blind crossover study was conducted with 80 males and females aged 20 to under 65 years old whose fasting blood neutral fat was slightly higher than the normal high level (120 to 200 mg / dL). . The subject was ingested 350 ml of beverage prepared together with a loaded diet with a lipid amount of 42.5 g, blood was collected after 2, 3, 4, and 6 hours of ingestion, and the blood neutral fat concentration was measured. The results are shown in Table 13 and FIG.
［表１３］
血中中性脂肪濃度（ｍｇ／ｄＬ）の平均値±標準誤差（ｎ＝８０）
＊：ｐ＜０．０５
＊＊：ｐ＜０．０１[Table 13]
Mean value of blood triglyceride concentration (mg / dL) ± standard error (n = 80)
*: P <0.05
**: p <0.01
試験の結果、負荷食摂取後２、３、４時間での血中中性脂肪測定値及び変化量において、被験飲料群は対照飲料群よりも有意に低い値を示した（摂取後２、４時間ｐ＜０．０５、摂取後３時間ｐ＜０．０１）。本試験中において、試験飲料の摂取に起因すると考えられる有害事象の発生は認められなかった。これらの結果より、本試験に用いた難消化性デキストリン配合炭酸飲料は安全であり、空腹時血中中性脂肪が正常高値域からやや高めの方の食後血中中性脂肪の上昇抑制に有用な飲料であることが示された。 As a result of the test, the test drink group showed a significantly lower value than the control drink group in the blood triglyceride measurement values and changes at 2, 3, and 4 hours after ingestion of the load diet (2, 4 and 4 after ingestion). Time p <0.05, 3 hours after ingestion p <0.01). During this study, there were no adverse events that could be attributed to the consumption of the test beverage. From these results, the indigestible dextrin-containing carbonated drink used in this study is safe and useful for suppressing the increase in postprandial blood neutral fat, which is slightly higher than normal high in fasting blood neutral fat It was shown to be a good beverage.
実施例６
難消化性デキストリンの配合量による効果
１Ｌあたりの配合量が、表１４に掲げる配合（単位はｇ）になるように香料以外を水に溶解し、１時間煮沸を行った後、蒸発分の水を追加し、冷却後表１４記載の香料（対照・試験ともに全て同じ香料）を添加し、清澄化のため珪藻土濾過およびフィルター濾過を実施し、液中に炭酸ガスを吹き込む事で炭酸ガスを２．９ガスボリュームとなるように溶解させ、容器詰めした後に、内温が６５℃１０分以上になるように熱殺菌したものを作成した。 Example 6
Effect by blending amount of indigestible dextrin After the ingredients other than perfume are dissolved in water so that the blending amount per liter is the blending shown in Table 14 (unit is g), boiling for 1 hour, After cooling, add the fragrance listed in Table 14 (same fragrance for both control and test), filter through diatomaceous earth and filter for clarification, and blow carbon dioxide into the liquid to produce 2 carbon dioxide. .9 Gas volume was dissolved and packed in a container, and then heat-sterilized so that the internal temperature became 65 ° C. for 10 minutes or more.
［表１４］
ホップはＢａｒｔｈ−Ｈａａｓ Ｇｒｏｕｐ社製の「ＣＯ２ Ｈｏｐ Ｅｘｔｒａｃｔ」（商品名）を用いて、イソα酸含量が０．０２ｇ／Ｌになるように調整した。 The hop was adjusted so that the isoα acid content was 0.02 g / L using “CO2 Hop Extract” (trade name) manufactured by Barth-Haas Group.
得られた飲料の評価を表１５に示した。評価はビール類専門パネル６人による各９点満点の採点を平均した。難消化性デキストリンの含まれていない対照区に対し、試験区ではいずれも「バランスの良さ」の評価を落とさず、「のどにグッとくる飲み応え」や「飲んだ後のキレの良さ」の評価が添加量に従い上昇傾向にある事が確認された。本配合にて難消化性デキストリンが含まれる事で、糊用のべたっとした口当たりによる飲みづらさを感じさせる事無く、効果的に飲み応えを付与する事ができ、その後の味の落差によりキレの良さを感じさせたものと考えられる。 Table 15 shows the evaluation of the obtained beverage. Evaluation averaged the scoring of each 9 points perfect score by six beer special panels. In contrast to the control group, which does not contain indigestible dextrin, the test group did not drop the evaluation of “good balance”, and “drinking response to the throat” and “goodness after drinking” It was confirmed that the evaluation tends to increase according to the amount added. By containing indigestible dextrin in this formulation, it can effectively give a drinking response without making it feel hard to drink due to the sticky mouthfeel of the glue, due to the difference in taste afterwards It is thought that it felt the goodness of sharpness.
［表１５］
[Table 15]
実施例７
麦糖化液配合による効果
表１６及び１７に掲げる配合物を混合し１Ｌになるように水でメスアップし、１時間煮沸を行った後、蒸発分の水を追加し、清澄化のため珪藻土濾過およびフィルター濾過を実施し、液中に炭酸ガスを吹き込む事で炭酸ガスを２．９ガスボリュームとなるように溶解させた。麦糖化液については大麦麦芽を麦芽由来の酵素を用いて糖化反応させた上で濾過したものを使用した（但し大麦を酵素にて糖化したものでもよい）。 Example 7
Effects of blending saccharified solution Mix the compounds listed in Tables 16 and 17 and make up to 1 L with water, boil for 1 hour, add water for evaporation, and filter through diatomaceous earth for clarification. Filter filtration was performed, and carbon dioxide was blown into the liquid to dissolve carbon dioxide to a 2.9 gas volume. As the maltized liquid, barley malt was subjected to a saccharification reaction using an enzyme derived from malt and then filtered (however, barley may be saccharified with an enzyme).
［表１６］
［表１７］
麦糖化液は濾過後エキス分（不揮発性成分）１５重量％のものを指定量添加した（最終エキス分０．５重量％、１．５重量％分になるように添加）。ホップはＢａｒｔｈ−Ｈａａｓ Ｇｒｏｕｐの「ＣＯ２ Ｈｏｐ Ｅｘｔｒａｃｔ」（商品名）を用いて、最終イソα酸０．０２ｇ／Ｌになるように調整した。 The wort saccharified solution was added in an amount of 15% by weight after filtration (non-volatile component) (added so that the final extract was 0.5% by weight and 1.5% by weight). The hop was adjusted to 0.02 g / L of final isoalpha acid using “CO2 Hop Extract” (trade name) of Barth-Haas Group.
得られた飲料の評価を下表に示した。評価はビール類専門パネル３人により各９点満点の評価を平均した。官能評価時は香りによる影響を避けるためノーズクリップを鼻に付けた状態で実施した。対照区に比べ、試験区である単糖、２糖類、およびアセスルファムＫで「バランスの良さ」、「飲んだ後のキレの良さ」の評価が上昇している事が確認された。またこれらの低分子糖および甘味料を用いたサンプルのエネルギーを確認したところ、アセスルファムＫをはじめとする甘味料で非常に低いエネルギー量となり、これは肥満やメタボリックシンドロームを気にする方々のエネルギー摂取量を低減できる配合である事が確認された。 The evaluation of the obtained beverage is shown in the table below. Evaluation averaged the evaluation of each 9 points perfect score by three beer special panels. The sensory evaluation was carried out with a nose clip attached to the nose to avoid the effects of fragrance. It was confirmed that the evaluation of “good balance” and “good sharpness after drinking” were higher in the monosaccharide, disaccharide, and acesulfame K, which are the test groups, compared with the control group. In addition, when the energy of samples using these low-molecular sugars and sweeteners was confirmed, the amount of energy consumed by sweeteners such as acesulfame K was very low. This is the energy intake of people who are concerned about obesity and metabolic syndrome. It was confirmed that the amount could be reduced.
［表１８］
［表１９］
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