JP5727711B2 - Method for producing beer-like sparkling alcoholic beverage - Google Patents

Method for producing beer-like sparkling alcoholic beverage Download PDF

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JP5727711B2
JP5727711B2 JP2010059707A JP2010059707A JP5727711B2 JP 5727711 B2 JP5727711 B2 JP 5727711B2 JP 2010059707 A JP2010059707 A JP 2010059707A JP 2010059707 A JP2010059707 A JP 2010059707A JP 5727711 B2 JP5727711 B2 JP 5727711B2
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beer
alcoholic beverage
sparkling alcoholic
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polypeptide
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三浦 裕
裕 三浦
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アサヒビール株式会社
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  The present invention relates to a method for producing a beer-like sparkling alcoholic beverage without using a fermentation method, and a beer-like sparkling alcoholic beverage produced by the production method.

  Beer is a typical liquor that has been loved around the world since ancient times. Beer is generally produced in the following steps. First, wort is prepared by adding hot water to the crushed material of malt, which is the main ingredient, and starch, such as rice and corn starch, which is the auxiliary ingredient, mixing and heating, then adding hops and boiling. (Preparation process). Subsequently, after cooling the obtained wort, yeast is added and alcohol fermentation is performed (fermentation process). Furthermore, after aging the obtained fermented liquor (also referred to as a brewing process or a liquor storage process), yeast and proteins are removed by filtration to obtain the target beer (filtering process). Thus, since the production of beer requires complicated brewing equipment and a long production process of 30 days or more, a large amount of capital investment and running costs are required to produce beer on a commercial scale. .

  On the other hand, in recent years, as a new alcoholic beverage following beer, sparkling liquor that uses a lot of raw materials other than malt such as rice and corn starch, and beer-like sparkling alcoholic beverage that does not use any malt (has a beer-like flavor Effervescent alcoholic beverages) were developed. However, sparkling liquor and beer-like sparkling alcoholic beverages have a problem that flavor and foam quality are inferior to beer. In particular, foam is an important appearance quality for beers, and the poor foam retention reduces the attractiveness of happoshu and the like for consumers, and improvement of foam quality is strongly desired. .

  In order to improve foaming and foam retention of sparkling alcoholic beverages, foaming materials such as saponins of foaming agents, propylene esters of alginate, octynyl succinic acid, glycerin sugar fatty acid esters with thickening effects, etc. are added. ing. For example, a carbon dioxide gas-containing beverage containing 0.0001 to 0.01% by weight of saponin, and a method of blending one or more foaming agents or foam retaining agents selected from octynyl succinate starch, pectin and tamarind gum, (For example, refer patent document 1.), the method of mix | blending a collagen peptide with an average molecular weight of 20000 or less other than saponin (for example, refer patent document 2) is disclosed. In addition, there is a method using protein or its decomposition product as a foam-forming material. For example, a method of adding a purified proteolysate obtained by partially hydrolyzing animal and plant proteins using a proteolytic enzyme and removing insolubles at pH 2 to 6 to a gas-containing beverage is disclosed (for example, Patent Document 3). reference.). In addition, as a foaming agent, a 7S component (β-conglycinin) and an 11S component (glycinin) in soybean protein are separately hydrolyzed and a polypeptide containing both hydrolysates (see, for example, Patent Document 4), In analysis by SDS polyacrylamide electrophoresis, the molecular weight is in the range of 3,000 to 25,000, the salt concentration is 5.0% or less by dry weight, and the fat-soluble component is 0.3% or less by dry weight. There is a soluble polypeptide derived from pea whey (see, for example, Patent Document 5). Furthermore, in recent years, attention has been paid to the fact that cereal lipid transfer protein has the highest foaming property among the proteins that form beer foam, and a method for adding this protein as a foam-generating additive to beer or other sparkling beverages. Is disclosed (for example, see Patent Document 6).

JP 2009-111200 A JP 2009-247237 A JP-A-60-184372 JP 2001-69920 A JP 2007-302606 A Japanese National Patent Publication No. 9-505997

  Although conventional raw sparkling liquor and beer-like sparkling alcoholic beverages are different from beer in raw materials, wort or saccharified liquor is fermented with yeast, and subsequent brewing and filtration steps are also required. Requires extensive equipment.

  An object of this invention is to provide the method of manufacturing a beer-like sparkling alcoholic beverage provided with the preferable characteristic of beer by a simpler process, without requiring a complicated installation.

  As a result of diligent research to solve the above problems, the present inventor has analyzed beer-like essential elements and integrated them, thereby eliminating the need for fermentation facilities and long-term aging, and thus beer-like foaming alcohol. We thought that beverage could be manufactured. As a result of further research, it was found that the taste and appearance characteristics of beer can be realized by mixing a polypeptide, a bitter component, a specific sweet component, an alcohol, and carbon dioxide gas. Completed.

That is, the present invention
(1) (a) A mixed solution by mixing at least one polypeptide selected from the group consisting of a degradation product of wheat protein and a degradation product of egg white protein, a bitter component, a sweetening component, and alcohol And (b) a step of adding carbon dioxide gas to the preparation liquid obtained by the step (a), wherein the weight average molecular weight of the decomposition product of the wheat protein is 5000 to 10,000, The egg white protein degradation product has a weight average molecular weight of 1000 to 2000, the sweetening component is at least one selected from the group consisting of polysaccharides and water-soluble dietary fiber, and the polypeptide has a pH of 3.6 in advance. A method for producing a beer-like sparkling alcoholic beverage, which is a polypeptide obtained by removing the precipitate generated after isoelectric point precipitation treatment at ˜4.0,
( 2 ) In the step (a), an acid is further added to the preparation liquid, and the pH of the preparation liquid is adjusted to 3.6 to 4.0, the beer-like as described in (1 ) above Production method of sparkling alcoholic beverage,
( 3 ) The method for producing a beer-like sparkling alcoholic beverage according to (1) or (2 ), wherein the bitter component is isoalpha acid.
( 4 ) The beer-like foaming property according to any one of (1) to ( 3 ), wherein the content of the polypeptide in the preparation liquid obtained by the step (a) is 1000 to 4000 ppm. A method for producing an alcoholic beverage,
( 5 ) The method for producing a beer-like sparkling alcoholic beverage according to any one of (1) to ( 4 ), wherein the sweetening component is an oligosaccharide,
(6) the preparation solution obtained by step (a), containing a polypeptide of 1000~4000Ppm, and oligosaccharides 0.5% to 3% (wt / wt), and iso α acid 10~50ppm A method for producing a beer-like sparkling alcoholic beverage according to any one of (1) to (3),
( 7 ) The method for producing a beer-like sparkling alcoholic beverage according to any one of ( 3 ) to ( 6 ), wherein the isoalpha acid is tetraisoalpha acid,
( 8 ) The beer-like sparkling alcoholic beverage according to any one of (1) to ( 7 ), wherein one or more selected from the group consisting of a coloring agent and a fragrance is further added to the preparation liquid. Production method,
( 9 ) A beer-like sparkling alcoholic beverage produced by the method for producing a beer-like sparkling alcoholic beverage according to any one of (1) to ( 8 ),
Is to provide.

  In the production method of the present invention, a beer-flavored sparkling alcoholic beverage can be produced without going through a beer fermentation step. This eliminates the need for large-scale beer brewing facilities, and can greatly reduce costs and save energy. In addition, by using a polypeptide instead of a synthetic foaming agent such as octynyl succinate or glycerin fatty acid ester as a foam-forming material, it produces foaming alcoholic beverages that have good foam and have the same taste as beer. can do.

In the reference example 1, it is the figure which showed the time-dependent change of the volume of the foam produced with the produced sparkling alcoholic beverage. In the reference example 2, it is the figure which showed the time-dependent change of the volume of the foam produced with the produced sparkling alcoholic beverage. In the reference example 3, it is the figure which showed the time-dependent change of the volume of the foam produced with the produced sparkling alcoholic beverage. In Example 2, it is the figure which showed the time-dependent change of the volume of the foam produced by the manufactured beer-like sparkling alcoholic beverage.

  The effervescent alcoholic beverage in the present invention means a beverage that has effervescence by carbon dioxide gas and contains alcohol, regardless of the classification under the liquor tax law. Moreover, a beer-like sparkling alcoholic beverage means a sparkling alcoholic beverage having a beer-like flavor.

  The method for producing a beer-like sparkling alcoholic beverage of the present invention (hereinafter sometimes abbreviated as “the manufacturing method of the present invention”) comprises mixing beer-like sparkling alcoholic beverages by mixing various components that express beer-likeness. It is a method of manufacturing. The production method of the present invention does not use wort as a raw material, and there is no beer fermentation / brewing process, so there is no need for large preparation and brewing equipment and a long aging period, which is very important for commercial mass production. Has great advantages. Therefore, the beer-like sparkling alcoholic beverage produced by the production method of the present invention (hereinafter referred to as “the beer-like sparkling alcoholic beverage of the present invention”) is expected to become a beverage with more excellent competitiveness in the market. .

  It was very difficult to produce an effervescent alcoholic beverage having flavor and appearance characteristics equivalent to those of beer that is a fermented beverage by a method (mixing method) of mixing various components. The inventor first analyzed the beer's taste and appearance characteristics. Beer is a sparkling alcoholic beverage that has a beautiful foam when poured into a container, has a unique bitterness and umami, and is not sweet but rich. The inventor found that the essential characteristics of these beers were a balance between foam-forming materials, bitterness derived from hops, a unique taste that meets the bitterness, the subtle sweetness of alcohol, and the sourness of carbonic acid. And analyzed. And by mixing various components that express these, specifically, a polypeptide that doubles as a foam-forming material and an umami component, a bitter component, a specific sweet component, an alcohol, and an acid in a balanced manner, It has been found that an effervescent alcoholic beverage that is sufficiently beer-like can be produced.

  The biggest feature of the beer's appearance is that white, beautiful bubbles form when poured into a container. In addition, the foam of beer has a faint taste and richness. Therefore, in the production method of the present invention, a polypeptide is used as a foam-forming material in order to form bubbles equivalent to beer in both appearance and taste.

  In the first place, beer foam is generated when carbon dioxide gas is going to dissipate in the form of bubbles, and is thought to be mainly produced by proteins in wort, yeast mannan, hop-derived saponins, etc. Yes. Therefore, for example, by directly adding alcohol and carbon dioxide to wort prepared by a conventional method, a foaming alcoholic beverage that has a fine texture and a savory foam like beer can be obtained without going through a fermentation / brewing process. It is possible to manufacture. However, since wort is sweet, if it is used without fermenting wort, it becomes an effervescent alcoholic beverage whose sweetness is much stronger than that of beer.

  In order to suppress sweetness, it is also conceivable to use octynyl succinic acid, propylene ester of alginic acid, glycerin sugar fatty acid ester, and the like conventionally used as a foaming agent instead of wort. However, foams formed using these synthetic foaming agents as foam-forming materials are not as good in foam as beer foams and do not taste. In addition, saponins such as Yucca Home may be used as a foam-forming material, but saponins are not good in foaming and have a relatively low foam-forming ability, so that sufficient foam can be obtained. It is necessary to add in large quantities, and bitterness and taste will become stronger.

  In contrast, proteins generally have a strong bubble force. For example, when carbonated water is poured into milk protein, egg white protein, soybean protein, etc., white beautiful bubbles are formed. In addition, the protein naturally has umami, so the foam formed from the polypeptide is rich and umami, and has good taste as well as appearance. That is, by using a polypeptide as a foam-forming material, it is possible to form bubbles that are inferior to beer in both appearance and taste. Furthermore, as a raw material for food and drink, natural products tend to be preferred over synthetic products. From this point of view, it is better to use naturally derived polypeptides as foam-forming materials than to use synthetic products such as octynyl succinic acid. preferable.

  The polypeptide functions not only as a foam-forming material but also as a taste component of a sparkling alcoholic beverage. That is, by using a polypeptide as a raw material, umami and richness can be imparted to the sparkling alcoholic beverage. In particular, the umami of the polypeptide is compatible with the bitter taste of hops. In addition, it is known that the polypeptide is effective for recovery from fatigue and beauty, and by using the polypeptide as a raw material, beer-like foaming alcohol that enjoys foam and is more excellent in palatability Beverages can be produced.

That is, the manufacturing method of the present invention is characterized by having the following steps (a) to (b).
(A) preparing a preparation by mixing a polypeptide, a bitter component, a sweetening component, and an alcohol;
(B) A step of adding carbon dioxide gas to the preparation liquid obtained by the step (a).
Hereinafter, the production method of the present invention will be described in detail.

  First, in step (a), a polypeptide, a bitter component, a sweet component, and an alcohol are mixed to prepare a preparation solution. The order of mixing these components is not particularly limited. For example, solid (for example, powdered or granular) polypeptide, bitter component, sweetening component, and alcohol can be mixed in raw water. Moreover, polypeptide, a bitterness component, and a sweet taste component are previously made into aqueous solution, These aqueous solution, alcohol, and raw material water may be mixed as needed.

  The polypeptide used in the step (a) serves as both a foam-forming material and an umami component. The size of the polypeptide is not particularly limited as long as it can exhibit sufficient foaming properties. In general, the higher the molecular weight of a protein, the higher the foam-forming ability, particularly the foam-retaining ability, but the solubility in water tends to decrease. For this reason, it is thought that the foam protein of beer is comparatively large (molecular weight is about 1.5-100,000), However, In the manufacturing method of this invention, the weight average molecular weight of the polypeptide to be used is 300-20000. Preferably, it is 500 to 15000, more preferably 1000 to 10,000. By setting the weight average molecular weight of the polypeptide to be used to 300 or more, a higher foam forming effect can be obtained. In addition, by setting the weight average molecular weight of the polypeptide to be used to 20000 or less, the amount of insoluble matter generated from the polypeptide can be sufficiently reduced, and a beer-like sparkling alcoholic beverage excellent in umami and richness is efficiently produced. can do.

  The polypeptide used in the present invention may be a commercially available polypeptide, or may be a protein extracted and purified from a plant, animal, or microorganism, and a protein obtained by degrading these proteins. It may be a decomposition product. Since the solubility in water is further improved, it is preferably a protein degradation product rather than a protein. The decomposition method for obtaining the proteolysate is not particularly limited, and may be performed by a method usually used in the technical field, such as decomposition by heat or pressure, decomposition by acid or alkali, or decomposition by enzyme. it can. Among them, enzymatic decomposition is preferable because it is simple and easy to control the process.

  For example, a polypeptide having a weight average molecular weight of 300 to 20,000 can be prepared by separating a proteolysate obtained by degradation with an enzyme or the like according to size. The separation method is not particularly limited as long as it is a method capable of separating the proteolysate by size. For example, only a target protein degradation product can be isolated and purified from a protein degradation product having a mixed size by gel permeation chromatography, filtration, electrophoresis, or centrifugation.

  The polypeptide used in the present invention is preferably wheat protein (protein extracted and purified from wheat, the same shall apply hereinafter), barley protein, soybean protein, rice protein, corn protein, or egg white protein. It is more preferable that the decomposition product of These proteins and protein degradation products may be used alone or in combination of two or more.

  It is also preferred that the polypeptide used in the present invention is obtained by removing insoluble water in advance. For example, after adding a polypeptide to water and dissolving it, what removed the insoluble matter from the obtained aqueous solution is mixed with another component in a process (a). In addition, it is preferable to adjust the pH of water in which the polypeptide is dissolved to the pH of the beer-like sparkling alcoholic beverage that is the final product. For example, when the polypeptide is added and dissolved in water without adjusting the pH, a clear filtrate can be obtained by filtering the resulting aqueous solution through diatomaceous earth. When used in alcoholic beverages, turbidity often occurs. This is because isoelectric point precipitation occurs because the pH is lowered by adding carbon dioxide gas. A beer-like effervescent alcoholic beverage that is clear and free of turbidity can be produced by using a polypeptide that has been subjected to isoelectric precipitation at the pH of the beer-like effervescent alcoholic beverage in advance and from which insoluble matter has been removed.

  In the present invention, it is particularly preferable to use a polypeptide from which the generated precipitate is removed after isoelectric point precipitation in advance at pH 3.6 to 4.0. The acid used for adjusting the pH to 3.6 to 4.0 in the isoelectric point precipitation treatment is not particularly limited, and may be an inorganic acid such as phosphoric acid or hydrochloric acid, or an organic acid. There may be. From the viewpoint of beverage safety, it is preferable to use an organic acid rather than an inorganic acid in the present invention. The organic acid is not particularly limited as long as it is generally used in the production of food and drink. For example, citric acid, malic acid, tartaric acid, lactic acid, fumaric acid, succinic acid, gluconic acid Etc.

  For example, wheat gluten, barley gluten, separated soy protein curd, egg white protein is decomposed with an enzyme, etc., and an acid such as citric acid is added to the resulting aqueous solution of proteolysate to adjust the pH to about 4.3. A precipitate is produced, and this is filtered through diatomaceous earth to remove insoluble matters, whereby a wheat gluten degrading peptide, barley gluten degrading peptide, soybean proteolytic peptide, egg white proteolytic peptide suitable as the polypeptide used in step (a) Is obtained. Similarly, for example, rice protein or corn protein is decomposed with an enzyme or the like, and an acid is added to the obtained aqueous solution of proteolysate to adjust the pH to about 2.8 to 3.6 to cause isoelectric point precipitation. By filtering diatomaceous earth to remove insoluble matter, a polypeptide that is a good foam-forming material can be obtained. These proteolytic peptides have good solubility in acidic solutions, have a generally beautiful white foaming effect, and the formed foam has a taste. That is, by using these proteolytic peptides, it is possible to produce a beer-like sparkling alcoholic beverage that is transparent and free from turbidity, and that can produce foam that is inferior to beer.

  Wheat gluten, barley gluten, separated soy protein curd, rice protein, corn protein, and egg white protein can be those prepared by conventional methods. For example, the separated soybean protein curd can be prepared by water-extracting defatted soybean obtained by defatting soybean and acid precipitation.

  The insoluble matter removal method is not particularly limited, and can be performed by a method usually used in the technical field such as a filtration method or a centrifugal separation method. In order to improve workability, insoluble matters are preferably removed by filtration, and more preferably removed by diatomaceous earth filtration.

  The bitter component used in the step (a) is not particularly limited as long as it is a component exhibiting the same or similar bitterness as beer in the beer-like sparkling alcoholic beverage that is the product. The bitterness component contained in the hop may be sufficient, and the bitterness component which is not contained in the hop may be sufficient. Specific examples of such bitter components include isoalpha acids, tetraisoalpha acids, beta acid oxides, quinine, naringin, and nigaki. The bitter component used in the present invention is preferably isoα acid or a processed product thereof, which is the main bitter component of hops, and more preferably tetraisoα acid. In particular, iso-α acid is preferred because it is the main bitter component of hops and has the same quality as beer bitterness, and can enhance the foam-forming effect of the polypeptide, particularly the foam-holding effect.

  Bitter components contained in hops such as iso α-acid and β-acid oxide can be extracted, for example, by boiling hops in a suitable solvent such as water. The obtained hop extract (hop extract) can be used as it is as a bitter component, but it is preferable to use a purified bitter component such as iso-α acid or β-acid oxide as the bitter component. . This is because when the hop extract is used as it is, undesirable components such as a hop-specific scent smell are also added. Tetraisoα acid, which has been processed to make isoα acid easier to use, is also preferable because it does not cause deterioration odor such as sunlight odor.

  The sweetening component added in the step (a) is at least one selected from the group consisting of polysaccharides and water-soluble dietary fibers. Ordinary juices and chu-hi beverages have a good balance of sweetness and sourness, but beer has no sweetness and sourness unlike chu-hi beverages. Therefore, in the production method of the present invention, a mild feeling combined with the subtle sweetness of alcohol is used by using polysaccharides or water-soluble dietary fibers having a relatively low sweetness as a sweetening component instead of the strong sweetness of monosaccharides. To achieve a more beer-like taste.

  In the present invention and the present specification, a polysaccharide means a saccharide obtained by polymerizing 3 or more monosaccharides. Polysaccharides are roughly classified into starch, dextrin, and oligosaccharide mainly depending on the size. An oligosaccharide is a saccharide in which about 3 to 10 monosaccharides are polymerized, and a dextrin is a saccharide obtained by hydrolyzing starch, which is larger than the oligosaccharide.

  In the present invention and the present specification, the water-soluble dietary fiber means a carbohydrate that dissolves in water and is not digested or difficult to digest by human digestive enzymes. Examples of the water-soluble dietary fiber include polydextrose, indigestible dextrin, galactomannan, inulin, guar gum degradation product, pectin, gum arabic and the like.

  As the sweetening component used in the step (a), only one type may be used, or two or more types may be used in combination. For example, you may mix both the oligosaccharide which is a polysaccharide, and the indigestible dextrin which is water-soluble dietary fiber with other components, such as polypeptide. In the present invention, it is preferable to use an oligosaccharide, dextrin, polydextrose, indigestible dextrin, or a combination thereof as a sweetening component, and it is more preferable to use an oligosaccharide or dextrin obtained by polymerizing four or more monosaccharides. More preferably, an oligosaccharide obtained by polymerizing 4 to 10 monosaccharides is used.

  The alcohol added in the step (a) is a raw material alcohol generally used in the production of alcoholic beverages.

  In the production method of the present invention, an acid may be further added in the step (a). By appropriately adding an acid to the preparation liquid, a beer-like sparkling alcoholic beverage having a better balance between sourness and sweetness can be produced.

  When adding an acid, it is preferable to adjust the addition amount of an acid so that the pH of a preparation liquid may be 3.6-4.0. If the amount of acid added to the preparation is too large, the bitterness will be emphasized and it will be difficult to drink. By adjusting and adding the amount of acid so that the pH of the preparation liquid is about 3.6 to 4.0, the balance of bitterness and taste is further improved in the beer-like sparkling alcoholic beverage produced. be able to.

  The acid to be added to the preparation liquid is not particularly limited, as in the case of the isoelectric point precipitation treatment of the polypeptide described above, and may be an inorganic acid such as phosphoric acid or hydrochloric acid, or an organic acid. Good. From the viewpoint of beverage safety, it is preferable to use an organic acid rather than an inorganic acid in the present invention.

  Insoluble matter may be generated in the preparation liquid prepared in step (a). For example, when a polypeptide that has not been subjected to isoelectric precipitation under acidic conditions is used, insoluble matter is likely to be generated in the preparation solution. In this case, it is preferable to perform the process which removes insoluble matters, such as filtration, with respect to the said preparation liquid before a process (b). The insoluble matter removal treatment is not particularly limited, and can be performed by a method usually used in the technical field such as a filtration method or a centrifugal separation method. In the present invention, insoluble matters are preferably removed by filtration, and more preferably removed by diatomaceous earth filtration.

  Next, as a step (b), carbon dioxide is added to the preparation liquid obtained in the step (a). Thereby, a beer-like sparkling alcoholic beverage is obtained. By adding carbonic acid, a refreshing feeling similar to that of beer is given. Carbon dioxide can be added by a conventional method. For example, the preparation liquid obtained by the process (a) and carbonated water may be mixed, and carbon dioxide gas may be directly added to the preparation liquid obtained by the process (a) and dissolved.

  After adding the carbon dioxide gas, the obtained beer-like sparkling alcoholic beverage may be further subjected to a treatment for removing insoluble matters such as filtration. The insoluble matter removal treatment is not particularly limited, and can be performed by a method usually used in the technical field.

  In the beer-like sparkling alcoholic beverage of the present invention, the beautiful white foam and umami, which are the essential characteristics of beer, are realized by the polypeptide, and the bitter component, sweet component, small amount of acid and alcohol are combined in a balanced manner. As a result, it has a beer-like taste. For this reason, the amount of polypeptide, bitter component, sweetening component, and alcohol added to the preparation liquid in step (a) is the content of the component in the preparation liquid after adding carbon dioxide gas in step (b). (That is, the content in the produced beer-like sparkling alcoholic beverage) is added so as to have a desired amount.

  For example, in the case where the step (b) is performed by mixing an equal amount of carbonated water into the preparation liquid prepared in the step (a) as in Example 1 described later, Various components are added so that the content in the liquid becomes twice the content in the beer-like sparkling alcoholic beverage after mixing with carbonated water. On the other hand, when performing by adding carbon dioxide gas directly to the preparation liquid prepared in the step (a) and dissolving it as in Example 2 described later, the content in the preparation liquid in the step (a) is Various components are added so as to be equivalent to the content in the beer-like foaming alcoholic beverage after mixing with carbonated water.

  The polypeptide concentration in the beer-like sparkling alcoholic beverage can be appropriately determined in consideration of the size and type of the polypeptide, the balance with other components, and the like. For example, when using a polypeptide having a weight average molecular weight of 300 to 20000, the polypeptide concentration in the beer-like sparkling alcoholic beverage is preferably 1000 to 4000 ppm, more preferably 1500 to 3500 ppm. More preferably, it is 2000 to 3000 ppm.

  The amount of the bitter component in the beer-like sparkling alcoholic beverage can be appropriately determined in consideration of the type of the bitter component, the balance with other components, and the like. For example, when isoalpha acid or tetraisoalpha acid is used, the concentration of isoalpha acid in the beer-like sparkling alcoholic beverage is preferably 10-50 ppm, more preferably 15-45 ppm, More preferably, it is 20-40 ppm.

  The amount of the sweetening component in the beer-like sparkling alcoholic beverage can be appropriately determined in consideration of the type and combination of sweetening components used, the balance with other components, and the like. For example, when an oligosaccharide is used, the concentration of the oligosaccharide in the beer-like sparkling alcoholic beverage is preferably 0.5 to 3% (weight / weight), and 0.7 to 2.5% ( Weight / weight), more preferably 1.0 to 2.0% (weight / weight).

  The amount of alcohol in the beer-like sparkling alcoholic beverage is appropriately determined in consideration of the characteristics of the desired beer-like sparkling alcoholic beverage. For example, the alcohol concentration in the beer-like sparkling alcoholic beverage is preferably 2 to 9% (capacity / capacity) close to the alcohol content of beer.

  In the production method of the present invention, in particular, a beer-like sparkling alcoholic beverage obtained by adding carbon dioxide gas contains a polypeptide having a weight average molecular weight of 1000 to 4000 ppm and 300 to 20000, 0.5 to 3% (weight / weight). Weight) oligosaccharide, 10 to 50 ppm iso-alpha acid, and 2 to 9% (volume / volume) alcohol.

  In the production method of the present invention, other components are used as auxiliary materials within a range that does not impair the appearance and taste of beer that is achieved by polypeptides, bitter ingredients, sweet ingredients, acids, and alcohols. Also good. Examples of the auxiliary material include colorants and flavors. These auxiliary materials may be added together with the bitter components in step (a), or may be added at an appropriate time after step (a). For example, you may add to the liquid preparation after adjusting pH to 3.6-4.0, and may add to the liquid mixture after adding a carbon dioxide gas.

  Examples of the colorant used as an auxiliary material include caramel, molasses, caramel malt extract and the like. Among these, it is preferable to use caramel. Moreover, as a flavoring agent used as an auxiliary material, beer flavor, a beer flavor, a hop flavor, etc. are mentioned. The hop fragrance is a fragrance containing, for example, linalool, humulene epoxide, esters, and the like, which are flavor components contained in hops, as main components. Specific examples of the esters include ethyl isobutyrate, ethyl-2-methyl butyrate, and ethyl isovarate.

  The beer-like effervescent alcoholic beverage of the present invention thus obtained is an effervescent alcoholic beverage having the characteristic appearance and taste of beer, and is a beverage excellent in palatability. Furthermore, since it can be easily produced without requiring a large-scale beer brewing facility or a long aging period, the production cost is kept low as compared with the conventional one, and the beverage is excellent in economic efficiency.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.

[Example 1]
A beer-like sparkling alcoholic beverage was produced using wheat gluten-degrading peptide GP-1 (manufactured by Nissin Pharma) as a polypeptide, tetrahydroxyisoα acid as a bitter component, and oligosaccharide as a sweetening component.

<Isoelectric point precipitation treatment of wheat gluten-degrading peptide>
Wheat gluten-degrading peptide GP-1 (hereinafter referred to as wheat peptide GP-1) is obtained by enzymatically degrading wheat gluten to about 50 to 100 amino acids, and has a weight average molecular weight of 5,000 to 5,000. 10,000.
First, 20 g of wheat peptide GP-1 was added to 180 g of water, mixed and dissolved. The resulting aqueous solution was cloudy. Citric acid was added to this aqueous solution to adjust the pH to about 4.3, followed by diatomaceous earth filtration to obtain a clear 10% (weight / weight) wheat peptide filtrate.

<Manufacture of beer-like sparkling alcoholic beverages>
20 g of the above wheat peptide filtrate, 10 g of oligostar (oligosaccharide, manufactured by Matsutani Chemical Co., Ltd.), 0.1 ml of 1% (weight / weight) tetrahydroxyisoalpha acid (manufactured by Hopsteiner), After mixing 47 ml of 95% alcohol for raw materials, 0.5 g of caramel (Ikeda Sacchar Co., Ltd.) and 1 ml of beer flavor (manufactured by Saneigen Co., Ltd.), and adding raw water to adjust the final volume to 500 ml Stir well to obtain a preparation.
175 ml of this prepared solution was dispensed into a 350 ml can, and 175 ml of 4.6 vol carbonated water was further added, and the lid was covered and closed. Thereafter, the 350 ml can was sterilized in a hot water bath at 65 ° C. for 15 minutes.

  A beer-like effervescent alcoholic beverage in a 350 ml can after sterilization is 4 g / L (2000 ppm) wheat peptide, 1% (weight / weight) oligosaccharide, 28 ppm tetrahydroxyisoalpha acid, 4 And 5% (volume / volume) alcohol, and the carbon dioxide content was 2.3 vol. This beer-like effervescent alcoholic beverage has the richness and taste of beer, and when poured into a container, it was possible to enjoy white beautiful bubbles.

[Reference Example 1]
The foam forming ability of various polypeptides was examined. Specifically, glutamine peptide (manufactured by Nisshin Pharma), High Newt D1 (manufactured by Fuji Oil Co., Ltd.), and egg white peptide (manufactured by QP Corporation) were used.
High Newt D1 is a soybean oligopeptide and has a weight average molecular weight as wide as 500 to 20000, but is mainly 3000 to 10,000.
Moreover, the weight average molecular weight of glutamine peptide is 5000-10000, and the weight average molecular weight of egg white peptide is 1000-2000.

First, in the same manner as the isoelectric point precipitation treatment performed on the wheat gluten-degrading peptide in Example 1, glutamine peptide, hynewt D1 (hereinafter referred to as soybean peptide D1), and egg white peptide were treated to obtain a clear 10% A (weight / weight) peptide filtrate was obtained.
Next, 20 g of each of the above peptide filtrates and 57 ml of 95% alcohol for raw material were mixed, and after adding raw water to adjust the final volume to 400 ml, the mixture was stirred well to obtain a preparation solution.
140 ml of this prepared solution was dispensed into a 350 ml can, and 210 ml of 4.6 vol carbonated water was further added, and the cap was covered and closed. Thereafter, the 350 ml can was sterilized in a hot water bath at 65 ° C. for 15 minutes. The effervescent alcoholic beverage contained in the sterilized can contains 4 g / L (2000 ppm) of each peptide and 5% (volume / volume) of alcohol, and the carbon dioxide content is 2.7 vol. there were.

  The 350 ml can was cooled to 5 ° C., the inner solution (foamable alcoholic beverage) was poured into a vertically long glass beaker, and the volume of the resulting foam was visually measured over time. As a comparison object, beer was poured into a glass beaker in the same manner, and the volume of foam generated was measured. The measurement results are shown in FIG. As a result, white clean foam similar to beer was formed when any peptide filtrate was used. In particular, in the effervescent alcoholic beverage to which the peptide filtrate of glutamine peptide and egg white peptide was added, a large amount of foam similar to beer was formed.

[Reference Example 2]
In order to examine the difference in foam forming ability depending on the size of the polypeptide, soybean peptide D1 was compared with High Newt AM (Fuji Oil Co., Ltd.).
High Newt AM is a soybean oligopeptide mainly composed of dipeptide or tripeptide, and has a weight average molecular weight of 200 to 300.

First, 20 g of high-newt AM (hereinafter referred to as soybean peptide AM) was added to 180 g of water, mixed and dissolved to obtain a 10% (weight / weight) soybean peptide AM solution. In addition, since the obtained aqueous solution was transparent, diatomaceous earth filtration was not performed. The clear protein solution was obtained because the soybean peptide AM has a small molecular weight, hardly causes acid coagulation, and has few impurities.
Next, 20 g of the above-mentioned soy peptide AM solution or the soy peptide D1 filtrate prepared in Reference Example 1 was mixed with 57 ml of 95% alcohol for raw material, and the final volume was adjusted to 400 ml by adding raw water. Stir well to obtain a preparation.
140 ml of this prepared solution was dispensed into a 350 ml can, and 210 ml of 4.6 vol carbonated water was further added, and the cap was covered and closed. Thereafter, the 350 ml can was sterilized in a hot water bath at 65 ° C. for 15 minutes. The effervescent alcoholic beverage contained in the sterilized can contains 4 g / L (2000 ppm) of each peptide and 5% (volume / volume) of alcohol, and the carbon dioxide content is 2.7 vol. there were.
The 350 ml can was cooled to 5 ° C., the inner solution (foamable alcoholic beverage) was poured into a vertically long glass beaker, and the volume of the resulting foam was visually measured over time. The measurement results are shown in FIG. As a result, soybean peptide AM having a small molecular weight had a larger initial foaming than soybean peptide D1. However, the foam retention time was short, the disappearance of the foam was fast, and the amount of foam after 2 minutes was almost equal between the soy peptide AM and the soy peptide D1. Moreover, the effervescent alcoholic beverage to which soybean peptide AM was added had a stronger taste than that to which soybean peptide D1 was added.

[Reference Example 3]
The effect of adding iso-α acid on the foam-forming ability of the polypeptide was examined.
First, 20 g of egg white peptide filtrate prepared in Reference Example 1, 57 ml of 95% alcohol for raw material, and isoalpha acid (manufactured by Hopsteiner) are mixed, and raw water is added to adjust the final volume to 400 ml. Then, the mixture was stirred well to obtain a preparation liquid (iso-α acid added).
On the other hand, 20 g of the egg white peptide filtrate prepared in Reference Example 1 and 57 ml of 95% alcohol for raw material were mixed, and the final volume was adjusted to 400 ml by adding raw material water. α-acid-free) was obtained.
140 ml of each of these prepared solutions was dispensed into 350 ml cans, and 210 ml of 4.6 vol of carbonated water was further added, and the cap was covered and closed. Thereafter, the 350 ml can was sterilized in a hot water bath at 65 ° C. for 15 minutes. The effervescent alcoholic beverage produced using the preparation liquid (iso-α acid addition) contained 30 mg / L of iso-α acid.

  In the same manner as in Reference Example 1, the effervescent alcoholic beverage contained in these 350 ml cans was poured into a glass beaker, and the volume of the generated foam was visually measured over time. The measurement results are shown in FIG. In the figure, “egg white peptide” is the result of the effervescent alcoholic beverage using the preparation liquid (no addition of iso α acid), and “egg white peptide + iso α acid” is the result of foaming using the preparation liquid (iso α acid addition). It is a result of a sex alcoholic beverage. As a result, the effervescent alcoholic beverage to which iso-α acid was added in addition to egg white peptide had improved foaming and foam retention compared to those without iso-α acid.

[Example 2]
A beer-like sparkling alcoholic beverage was produced using various polypeptides.
Specifically, wheat peptide GP-1 used in Example 1 (weight average molecular weight is 5000 to 10,000), egg white peptide used in Reference Example 1 (weight average molecular weight is 1000 to 2000), soybean peptide D1 (weight average) The molecular weight was 500 to 20000), and a rice peptide (manufactured by Oriza Oil Chemical Co., Ltd., weight average molecular weight of 1000 to 10,000) was used.

First, 4 g of each peptide, 10 g of oligostar (oligosaccharide, manufactured by Matsutani Chemical Co., Ltd.), 30 mg of isoalpha acid (manufactured by Hopsteiner), 0.2 g of citric acid, and 57 ml of 95% raw material Mix alcohol and 0.1 ml hop flavor (manufactured by San-Ei Gen) and 0.1 ml beer flavor (manufactured by San-Ei Gen), adjust the final volume to 1000 ml by adding raw water, and then stir well Thus, a prepared liquid was obtained. Moreover, the preparation liquid which made the addition amount of the peptide the half amount (2g) or double amount (8g) was manufactured similarly. Then, the clarified preparation liquid was obtained by filtering these preparation liquids in diatomaceous earth.
The pH of these preparations was measured and found to be 3.8.
A beer-like sparkling alcoholic beverage was obtained by dissolving 2.7 vol of carbon dioxide gas in the resulting clear preparation. Each of these beer-like sparkling alcoholic beverages was dispensed into 350 ml cans, covered and closed. Thereafter, the 350 ml can was sterilized in a hot water bath at 65 ° C. for 15 minutes.

  Each beer-like sparkling alcoholic beverage in a 350 ml can after sterilization is 4 g / L (2000 ppm), 2 g / L (1000 ppm), or 8 g / L (4000 ppm) polypeptide and 1% (weight / weight). ) Oligosaccharide, 30 ppm isoalpha acid and 5% (volume / volume) alcohol, and the carbon dioxide gas content was 2.7 vol.

  On the other hand, an effervescent alcoholic beverage was produced using octynyl succinate instead of polypeptide as a foam-forming material, and used as a comparison target. Specifically, 2.5 g octynyl succinate, 10 g oligostar (oligosaccharide, manufactured by Matsutani Chemical Co., Ltd.), 30 mg isoalpha acid (manufactured by Hopsteiner), 0.2 g citric acid, 57ml of 95% alcohol for raw materials, 0.1ml of hop flavor (manufactured by Saneigensha) and 0.1ml of beer flavor (manufactured by Saneigensha) are mixed, and raw water is added to a final volume of 1000ml. After the adjustment, the mixture was stirred well to obtain a preparation solution. After 2.7 vol of carbon dioxide gas was dissolved in the obtained preparation liquid, it was dispensed into 350 ml cans, covered and closed. Thereafter, the 350 ml can was sterilized in a hot water bath at 65 ° C. for 15 minutes.

  These 350 ml cans were cooled to 5 ° C., the inner solution was poured into a vertically long glass beaker, and the volume of the generated foam was visually measured over time. Furthermore, these internal solutions were sampled, and the taste and overall taste were evaluated. Table 1 shows the results of sensory evaluation of each effervescent alcoholic beverage to which 4 g / L (2000 ppm) of various polypeptides or octynyl succinate was added. FIG. 4 shows a beer-like effervescent alcoholic beverage produced using egg white peptide (“egg white peptide” in the figure) and an effervescent alcoholic beverage produced using octynyl succinate (“octynyl succinic acid” in the figure). The change in the volume of the foam produced over time with the ester ") was shown. As a result, the effervescent alcoholic beverage using octynyl succinic acid ester had rough foaming and lacked the taste like beer. In contrast, effervescent alcoholic beverages using various polypeptides produced fine bubbles that were fine and beautiful like beer, and had good taste and richness.

  Moreover, although the foaming alcoholic beverage whose addition amount of polypeptide is 2 g / L (1000 ppm) had a point which is slightly unsatisfactory in both foam and taste compared with the foaming alcoholic beverage which is 4 g / L (2000 ppm), It was dry and refreshing and was much more delicious than a sparkling alcoholic beverage made with octynyl succinate. On the other hand, the effervescent alcoholic beverage with the added amount of polypeptide of 8 g / L (4000 ppm) had better foaming and a richer taste than that of 4 g / L (2000 ppm).

[Comparative Example 1]
An effervescent alcoholic beverage was produced using a fructose-glucose solution as a sweetening ingredient.
Specifically, in the sparkling alcoholic beverage produced in Example 2, 55% fructose glucose solution was used instead of Oligostar.
First, 4 g of egg white peptide used in Reference Example 1 (weight average molecular weight is 1000 to 2000), 10 g of 55% fructose glucose solution, 30 mg of isoalpha acid (manufactured by Hopsteiner), and 0.2 g of citrus Acid, 57 ml of 95% alcohol for raw material, 0.1 ml of hop flavor (manufactured by Saneigen Co., Ltd.) and 0.1 ml of beer flavor (manufactured by Saneigen Co., Ltd.) are added, and raw water is added to the final volume Was adjusted to 1000 ml, stirred well, and filtered through diatomaceous earth to obtain a clear preparation solution.
A beer-like sparkling alcoholic beverage was obtained by dissolving 2.7 vol of carbon dioxide gas in the resulting clear preparation. Each of these beer-like sparkling alcoholic beverages was dispensed into 350 ml cans, covered and closed. Thereafter, the 350 ml can was sterilized in a hot water bath at 65 ° C. for 15 minutes and then cooled to 5 ° C.
Unlike the beer-like sparkling alcoholic beverage prepared in Example 2 using the oligostar, the beer-like sparkling alcoholic beverage in the 350 ml can thus obtained remained sweet and had a poor sharpness.

  The method for producing an effervescent beverage of the present invention can provide a beer-like effervescent alcoholic beverage without requiring a large-scale beer brewing facility, and thus can be used in the field of producing an effervescent alcoholic beverage.

Claims (9)

  1. (A) A mixed solution is prepared by mixing one or more polypeptides selected from the group consisting of a wheat protein degradation product and an egg white protein degradation product, a bitter component, a sweet component, and an alcohol. Process,
    (B) adding carbon dioxide gas to the preparation liquid obtained by the step (a);
    Have
    The weight average molecular weight of the decomposition product of the wheat protein is 5000 to 10,000, and the weight average molecular weight of the decomposition product of the egg white protein is 1000 to 2000,
    The sweetening component is at least one selected from the group consisting of polysaccharides and water-soluble dietary fiber;
    A method for producing a beer-like effervescent alcoholic beverage, wherein the polypeptide is a polypeptide obtained by performing an isoelectric precipitation in advance at pH 4.3 and then removing the generated precipitate.
  2. In the step (a), the addition of further acid to the preparations, and adjusting the pH of the prepared solution to 3.6 to 4.0, beer-like sparkling alcoholic beverage according to claim 1, wherein Manufacturing method.
  3. The method for producing a beer-like sparkling alcoholic beverage according to claim 1 or 2, wherein the bitter component is isoalpha acid.
  4. The method for producing a beer-like sparkling alcoholic beverage according to any one of claims 1 to 3 , wherein the content of the polypeptide in the preparation liquid obtained after the step (b) is 1000 to 4000 ppm. .
  5. The method for producing a beer-like sparkling alcoholic beverage according to any one of claims 1 to 4 , wherein the sweetening component is an oligosaccharide.
  6. Said preparations obtained after step (b) contains a polypeptide of 1000~4000Ppm, and oligosaccharides 0.5% to 3% (wt / wt), and iso α acid 10~50ppm The method for producing a beer-like sparkling alcoholic beverage according to any one of claims 1 to 3.
  7. The method for producing a beer-like sparkling alcoholic beverage according to claim 3 or 6 , wherein the iso-α acid is tetraiso-α acid.
  8. Wherein the preparations, colorants and further characterized by adding one or more selected from the group consisting of perfumes, The process according to claim 1-7 beer-like sparkling alcoholic beverage according to any one of.
  9. A beer-like sparkling alcoholic beverage produced by the method for producing a beer-like sparkling alcoholic beverage according to any one of claims 1 to 8 .
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