JP5694616B1 - 難消化性デキストリン及び苦味物質を含有する非発酵ビール風味飲料 - Google Patents
難消化性デキストリン及び苦味物質を含有する非発酵ビール風味飲料 Download PDFInfo
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- JP5694616B1 JP5694616B1 JP2014531433A JP2014531433A JP5694616B1 JP 5694616 B1 JP5694616 B1 JP 5694616B1 JP 2014531433 A JP2014531433 A JP 2014531433A JP 2014531433 A JP2014531433 A JP 2014531433A JP 5694616 B1 JP5694616 B1 JP 5694616B1
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Images
Classifications
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- 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
- A23L2/56—Flavouring or bittering agents
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
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。
イソα酸の配合
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、糊様のべたっとした口当たりを改善するためにホップ由来のイソα酸を添加した。イソα酸はホップ(表3)、苦味料(表4)の形態でそれぞれ添加し、最終的にイソα酸量に整合するように添加量を調節した。表3、4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。
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。
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。
血中中性脂肪低減効果
1Lあたりの配合量が、表10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。
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12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。
麦糖化液配合による効果
表14及び表15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)。
Claims (4)
- 濃度8〜25g/lの難消化性デキストリン、ショ糖換算で3〜9g/lのグルコース、マルトース、果糖ブドウ糖及びアセスルファムKから成る群から選択される少なくとも一種の甘味物質及び0.01〜0.03g/lのイソα酸を含有する非発酵ビール風味飲料。
- 麦汁又は大麦エキスを使用しないで製造された、請求項1に記載の非発酵ビール風味飲料。
- 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である請求項1又は2に記載の非発酵ビール風味飲料。
- 飲用により血中中性脂肪を低減する効果を有する、請求項1〜3のいずれか一項に記載の非発酵ビール風味飲料。
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CN (1) | CN105246352B (ja) |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2016170814A1 (ja) * | 2015-04-21 | 2016-10-27 | アサヒビール株式会社 | ビール様発泡性飲料の製造方法 |
KR20180121031A (ko) * | 2017-04-28 | 2018-11-07 | 롯데칠성음료주식회사 | 저감미 맥아엑기스의 제조방법 및 이를 이용하여 제조된 풍미가 향상된 무알코올 맥주맛 음료 |
JP2020184916A (ja) * | 2019-05-14 | 2020-11-19 | アサヒビール株式会社 | 非発酵ビールテイスト飲料 |
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Also Published As
Publication number | Publication date |
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TWI492713B (zh) | 2015-07-21 |
TW201446156A (zh) | 2014-12-16 |
HK1213439A1 (zh) | 2016-07-08 |
WO2014192357A1 (ja) | 2014-12-04 |
KR20160013041A (ko) | 2016-02-03 |
US20160066614A1 (en) | 2016-03-10 |
CN105246352A (zh) | 2016-01-13 |
KR102231544B1 (ko) | 2021-03-23 |
JPWO2014192357A1 (ja) | 2017-02-23 |
CN105246352B (zh) | 2017-06-09 |
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