JP6144019B2 - Low pH beverage - Google Patents

Description

  The present invention relates to a beverage having a relatively low pH and improved flavor alteration. Specifically, the present invention relates to a technique for improving taste defects such as monotonic flavor quality and reduced bitterness / complexity in beverages having a pH of 3.7 or lower.

  Bitterness is one of the five basic tastes of taste, but it functions as a signal for harmful substances because many poisonous substances are bitter, and is generally avoided. However, it is known that a strong palatability is acquired by getting used to continuous eating and drinking, and various palatability products such as green tea, coffee, and beer each have a characteristic bitterness.

  Beer-taste beverages are popular as one of the luxury products having such a bitter taste. The material that causes the bitter taste of beer-taste beverages is isoalpha acid, which is one of the hop-containing ingredients, and this bitterness tightens the taste of the entire beverage and forms a flavor unique to beer.

  Recently, so-called beer-taste non-alcoholic beverages that do not contain alcohol have been sold. Among them, what is displayed as “0.00% alcohol” with an alcohol content of less than 0.01% that has not undergone a brewing process has attracted particular attention and has led to the establishment of a new beverage genre. Such beer-taste non-alcoholic beverages are often controlled at a low pH (for example, less than pH 4.0) in order to guarantee microorganisms. In addition, beer-based cocktails have a lower pH when mixed with fruit juice, but container-packed beverages that mimic such cocktails also have a low pH.

  However, in this way, when adjusting the pH of the beverage having a bitter substance, the sharp acidity due to the acid may be noticeable or the flavor of the whole beverage may become monotonous due to the mismatch between the bitterness and the acidity. It may be difficult to manufacture according to the design quality. In particular, low-calorie or sugar-free beverages that have gained popularity recently tend to be light in taste because of the large amount of raw materials that can be blended. It will be big.

  Several techniques have been disclosed for solving the problem of beverage flavor associated with such bitterness and acidity mismatch, mainly in beer-taste beverages. In Patent Document 1, in an unfermented beer-flavored malt beverage having a pH of less than 4.0 with a pH adjuster, the intense and unpleasant sourness due to the pH adjuster can be reduced or alleviated by the presence of a nucleic acid-based seasoning component. In addition, it is disclosed that the harmony of taste as a beer-flavored drink can be realized. Patent Document 2 discloses a specific sour taste in a non-alcohol beer-taste type beverage that does not include any alcohol produced without adding a sweetener, a sour agent, a bitter agent, and a fragrance without passing through a fermentation process. It is disclosed that a non-alcohol beer-taste beverage that suppresses a sense of variation in sweetness, sourness, and bitterness can be obtained by the combined use of a food and sodium gluconate.

JP2011-072228A JP 2011-217706 A

  As described above, when the pH of the beverage is lowered, the flavor of the beverage may become monotonous or the acidity due to the acid may become too strong. In particular, in the case of a beverage containing a bitter substance such as a beer-taste beverage, it has been technically difficult to maintain a good flavor of the entire beverage when the pH of the beverage is lowered.

  In view of the circumstances as described above, the present invention is a beverage having a low pH (specifically, pH 3.7 or less) containing a bitter substance, which has a sharp sourness and a monotonous flavor of the entire beverage. It is an object of the present invention to provide a beverage with improved defects and a method for producing the same.

  As a result of intensive studies on such problems, the present inventors can solve the above-mentioned taste problem by blending a small amount of a thickener in a beverage containing a bitter substance and having a pH of 3.7 or less. Further, the present inventors have found that more preferable bitterness is imparted and the complexity and depth of the flavor increase, and the present invention has been completed.

That is, although not limited to this, this invention includes invention of the following aspects.
(1) A beverage having a pH of 3.7 or less, containing 5 to 2000 ppm of a thickener and a bitter substance.
(2) The beverage according to (1), which is a malt beverage.
(3) The beverage according to (1) or (2), wherein the thickener is one or more selected from the group consisting of alginic acids, tamarind gum, pectin and xanthan gum.
(4) The beverage according to any one of (1) to (3), wherein the bitter substance is one or more substances selected from the group consisting of caffeine, naringin, quassin and hop-derived components.
(5) The beverage according to (4), wherein the hop-derived component is α acid and / or iso α acid.
(6) The beverage according to any one of (1) to (5), further containing one or more sour substances selected from the group consisting of citric acid, malic acid, lactic acid, phosphoric acid, and tartaric acid.
(7) The beverage according to (3), wherein the alginic acid is one or more selected from the group consisting of propylene glycol alginate, sodium alginate and potassium alginate.
(8) The beverage according to any one of (1) to (7), which contains carbon dioxide gas.
(9) The beverage according to any one of (1) to (8), wherein the soluble solid content concentration of the beverage is 0.1 to 5 degrees.
(10) The beverage according to any one of (1) to (9), wherein the alcohol content is less than 0.01%.
(11) A method for producing a beverage, comprising blending a 5-2000 ppm thickener with a beverage containing a bitter substance and having a pH of 3.7 or less.
(12) The method according to (11), wherein the beverage is a malt beverage.
(13) A method for improving the taste of a beverage having a bitter substance and a sour substance and having a pH of 3.7, comprising adding 5 to 2000 ppm of a thickener.
(14) The method according to (13), wherein the beverage is a malt beverage.

  According to the present invention, in a beverage containing a bitter substance and having a pH of 3.7 or less, taste defects such as sharp sourness protrusion and monotonization of the flavor of the entire beverage can be improved. Further, according to the present invention, preferred bitterness is imparted to the beverage, and the complexity and depth of the flavor can be enhanced.

The beverage of the present invention contains a thickener, a bitter substance, and a sour substance, and has a pH of 3.7 or less.
Thickener as used in the present invention is mainly added to foods and drinks to add viscosity to foods and add texture and thickness (thickening stability) or to stabilize fats and oils in aqueous solution (emulsification) ), Which is used for gelation. Most of the thickener components are naturally derived polysaccharides. When added to food and drink, thickeners can be labeled as thickeners, pastes, gelling agents, and when two or more polysaccharides are used for thickening purposes Can be expressed as thickening polysaccharide as an abbreviation.

  As described above, the thickener is widely used for the purpose of thickening stability, emulsification, gelation, water retention, etc. In the present invention, a small amount of the thickener of 5 to 2000 ppm contains a bitter substance. In beverages having a pH of 3.7 or less, the taste improving effect is exhibited. In addition, the thickener does not have a flavor itself and does not increase the viscosity of the beverage if it is a small amount, so that it does not impair the design quality of the beverage even if blended into the beverage, This is a very excellent feature not found in the prior art.

  As described above, most of the thickener components are polysaccharides derived from nature, such as those extracted from plant leaves, stems, fruits, seeds and algae, and the extracts or starches are treated with enzymes or microorganisms. Including those obtained by fermentation treatment. Specific examples include alginic acids, pectin, tamarind gum, xanthan gum, guar gum, and carboxymethylcellulose. In the present invention, among them, alginic acids, pectin, tamarind gum and xanthan gum can be preferably used. Although it does not specifically limit as alginic acid, Alginic acid ester (propylene glycol alginate), sodium alginate, and potassium alginate are preferable.

There is no restriction | limiting in particular in the thickener which can be used in this invention, It can also use combining 1 type (s) or 2 or more types of thickener.
The amount of the thickener that can be blended in the beverage of the present invention can be determined without particular limitation depending on the quality characteristics of the beverage. The amount of thickener in the present invention can be relatively less than the amount for conventional applications such as thickening stability, emulsification, gelation and water retention. For example, in some embodiments, the amount of thickener can be 10-2000 ppm in the beverage, 100-100 1500 ppm, and even 200-1000 ppm. In addition, when there is too much quantity of a thickener, there exists a possibility that the viscosity of a drink may become large too much and there exists a possibility of changing design quality, and it is unpreferable.

  In one embodiment of the present invention, when blending alginic acids into a beverage, it is preferably contained at 10 to 1000 ppm, more preferably at 100 to 1000 ppm, and further preferably at 200 to 1000 ppm. The content is the total amount of alginic acids. When mix | blending pectin, it is preferable when it contains 100-1000 ppm, it is more preferable when it is 200-1000 ppm, and it is still more preferable when it is 500-1000 ppm. The content is the total amount of pectin. When mix | blending tamarind gum, it is preferable when it contains 100-1000 ppm, it is more preferable when it is 200-1000 ppm, and it is still more preferable when it is 500-1000 ppm. The content is the total amount of tamarind gum. When mix | blending xanthan gum, it is preferable when it contains 100-1000 ppm, it is more preferable when it is 200-1000 ppm, and it is still more preferable when it is 500-1000 ppm. The content is the total amount of xanthan gum.

Any known method such as HPLC may be used as a method for measuring the blending amount of the above thickener in the beverage. The total amount of thickener is the sum of the individual thickener amounts.
Bitter substance In the present invention, the bitter substance may be a substance that perceives the bitter taste by blending it into a beverage, and specifically includes, for example, hop-derived components, caffeine, naringin, quassin and the like. And hop-derived components are preferred.

  Examples of the hop-derived component include iso α acid and α acid, and iso α acid is preferable. The hop-derived component may be blended with an extract from hops, or may be blended with a commercially available iso α acid or α acid preparation. As a hop extraction means, any known technique can be used without any limitation. In addition, one or two or more bitter substances can be used in combination.

  The amount of the bitter substance that can be blended in the present invention can be freely set according to the design quality of the intended beverage, but can be 0.05 to 50 ppm in the beverage, and can be 0.1 to 30 ppm. Good.

  In one aspect of the present invention, when a hop-derived component is added to a beverage, the total amount of hop-derived components is preferably 0.1 to 20 ppm, more preferably 1 to 20 ppm, and even more preferably 1 to 15 ppm. . When mix | blending caffeine, it is preferable when it contains 0.1-50 ppm, It is more preferable when it is 1-30 ppm, It is still more preferable when it is 1-20 ppm. When mix | blending naringin, it is preferable when it contains 0.1-50 ppm, It is more preferable when it is 1-30 ppm, It is still more preferable when it is 1-20 ppm. When mix | blending quassin, it is preferable when it contains 0.05-20 ppm, it is more preferable when it is 0.1-10 ppm, and it is still more preferable when it is 0.1-5 ppm.

Any known method such as HPLC may be used as a method for measuring the content of each bitter substance.
pH
The beverage of the present invention has a pH of 3.7 or lower. Generally, the pH of a beverage is lowered by adding a sour substance or the like. According to studies by the present inventors, in beverages containing bitter substances, when pH becomes 3.7 or lower, taste defects such as sharp sourness protrusion and monotonic quality of the whole beverage become remarkable. However, when a small amount of thickener is blended according to the present invention, the flavor of the beverage can be improved. Moreover, since the effect of this invention becomes larger when pH of a drink is 3.4 or less, it is preferable. Although the minimum of pH is not specifically limited, It is preferable that it is 2.8 or more on the balance of the flavor as a drink.

  As a method for measuring pH, a known method can be used. For example, the method described in the National Tax Agency Prescription Analysis Method Comment can be used. According to JIS Z 8802 pH measurement method, it measures at 20 degreeC using a pH meter (JIS Z 8805 pH measurement glass electrode).

  In the present invention, a beverage having a pH of 3.7 or lower can be prepared by various methods. For example, the pH can be 3.7 or lower using various acids. If it can use for edible, there will be no restriction | limiting in particular in the acid to be used, Inorganic acids, such as hydrochloric acid, and an organic acid can be used suitably, However, The organic acid is more preferable. Specific examples include organic acids such as citric acid, malic acid, tartaric acid, lactic acid, phosphoric acid, succinic acid, formic acid, pyroglutamic acid, and acetic acid. Citric acid, malic acid, tartaric acid, lactic acid, phosphoric acid, etc. Are more preferable, and citric acid and malic acid are more preferable. Moreover, 1 type, or 2 or more types of sour substances can also be used in combination.

  In this invention, although the quantity of a sour substance can be freely set according to the design quality of the target drink, it can be 100-7000 ppm in a drink, for example, and it is good also as 200-5000 ppm. In one embodiment, when citric acid is blended in the beverage, it is preferably contained at 100 to 7000 ppm, more preferably at 200 to 5000 ppm. When mix | blending malic acid, it is preferable when it contains 100-7000 ppm, and it is more preferable when it is 200-5000 ppm.

As a method for measuring the content of the sour substance in the present invention, the following HPLC method using an organic acid analysis system can be used. In this organic acid analysis system, after separating the organic acid by ion exclusion chromatography, a pH buffering reagent is continuously added to the column eluate to bring the organic acid into a dissociated state by bringing the pH close to neutrality. Measure the degree. In this specification, unless otherwise specified, analysis is performed under the following conditions:
(Column) Shim-pack SCR-102H (8 mm ID × 300 mmL, Shimadzu Corporation). Depending on the sample, two are connected in series. In addition, a corresponding guard column, for example, SCR-102H (6 mm ID × 50 mmL, Shimadzu Corporation) is mounted as necessary (column temperature) 45 ° C.
(Mobile phase) 5 mM p-toluenesulfonic acid aqueous solution (pH buffering reagent) 5 mM p-toluenesulfonic acid aqueous solution containing 100 μM EDTA and 20 mM Bis-Tris (flow rate) 0.8 mL / min (detection) Measure electrical conductivity Detection The above conditions can be executed using a commercially available HPLC system such as LC-10A (Shimadzu Corporation). As various organic acid standard solutions, for example, commercially available carboxylic acid analytical reagents (manufactured by Nacalai Tesque Co., Ltd.) are appropriately diluted with distilled water to prepare standard solutions having a plurality of concentrations. Measure the amount.

Malt Beverage The beverage of the present invention may contain a malt-derived component. The malt-derived component can impart a beer-like flavor to a beverage, but is preferable because it can give further depth to the preferred bitterness and flavor complexity obtained by blending the thickener of the present invention. is there.

  As a malt origin component as used in the field of this invention, what was extracted from malt using hot water etc., such as wort, can be used, for example. It also includes a food additive such as a malt extract obtained in a manufacturing process such as beer and a malt extract obtained by extracting and concentrating malt dried and roasted and pulverized. That is, the present invention can be suitably applied to malt beverages, and can be suitably applied to malt fermented beverages such as beer and happoshu as well as non-fermented malt beverages such as non-alcoholic beer. .

Other Raw Materials The beverage of the present invention may contain sugar, various additives, etc., as in the case of ordinary beverages. As various additives, for example, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like can be blended.

Beverages The present invention can be applied to various types of beverages. Specific examples of such an embodiment include carbonated drinks, low solute drinks, various alcoholic drinks, and non-alcoholic drinks.

  The beverage of the present invention can be made into a carbonated beverage by containing carbon dioxide gas. When the present invention is applied to a carbonated beverage, in addition to improving the taste defects of a beverage containing a bitter substance and having a pH of 3.7 or less, the feeling of irritation caused by carbon dioxide gas can be moderated. This is one of the more preferred embodiments of the present invention.

  Carbon dioxide can be provided in the beverage using methods commonly known to those skilled in the art, such as, but not limited to, carbon dioxide may be dissolved in the beverage under pressure, or Carbon dioxide and beverages may be mixed in the pipe using a mixer such as a carbonator, or the beverage may be absorbed by spraying the beverage into a tank filled with carbon dioxide. It is also possible to mix the beverage and carbonated water. When a fermented liquor such as brewed liquor is used as one of the raw materials, carbon dioxide accompanying fermentation can be added to the beverage. The carbon dioxide pressure is adjusted by appropriately using these means.

The carbonated beverage of the present invention preferably has a carbon dioxide gas pressure of 1.0 to 3.5 kg / cm ² , more preferably 1.2 to 2.5 kg / cm ² . In the present invention, the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. For example, the sample temperature is set to 20 ° C., and the gas volume measuring device measures the degassing (snift) in the air in the container and shakes, and then measures the carbon dioxide pressure.

  In addition, the present invention exhibits an excellent effect even when the soluble solid content (solute) concentration contained in the beverage is low. In this specification, a beverage having a soluble solid content concentration of 5 degrees or less is also referred to as a “low solute beverage”. However, in a low solute beverage, since the amount of sugar, fruit juice, etc. is small, the beverage flavor is reduced. It may be difficult to make it better. In particular, in beverages containing a bitter substance and having a pH of 3.7 or less, it is difficult to mask undesirable tastes such as sharp acidity and monotonous taste. Even in such a case, according to the present invention, since the flavor of the beverage can be improved without depending on components such as sugars and fruit juice, the low solute beverage is one of the more preferred embodiments of the present invention. One.

  The soluble solid content concentration of the low solute beverage referred to in the present invention is defined by the soluble solid content (SS: Soluble Solid) calculated from the Brix value obtained using a saccharimeter, a refractometer or the like. . The Brix value is a value obtained by converting the refractive index measured at 20 ° C. to the mass / mass percent of the sucrose solution based on the conversion table of ICUMSA (International Sugar Analysis Committee). Represents the partial concentration. The unit is displayed in “° Bx”, “%” or “degree”.

In non-alcoholic beverages, the Brix value may be directly used as the soluble solid content concentration. However, in alcoholic beverages, the alcohol affects the refractive index, so the soluble solid content concentration is calculated from the Brix value using the following equation.
・ Soluble solid content concentration (SS) = MV-CV
[Wherein, MV (Measured Value) is a measured Brix value of a beverage, and CV (Calculated Value) is a Brix value in an alcohol aqueous solution having the same frequency as the measured alcohol content of the beverage]
Here, when the CV is obtained using a neutral spirit diluted with pure water as an alcohol aqueous solution, there is a relationship of “CV = 0.39 × alcohol content of the beverage”, so the soluble solid content concentration of the beverage (SS) can be expressed as follows, and this formula can also be used when the alcohol content is 0%.
-Soluble solid content concentration (SS) of beverage = MV−0.39 × measured value of alcohol content of beverage The low solute beverage in the present specification refers to one having an SS of 5 ° or less. When SS is 0.1 to 5 degrees, the taste improvement effect by alginic acids is strongly felt and preferable, and when SS is 0.1 to 3 degrees, the taste improvement effect is more strongly felt and more preferable.

  The low solute beverage includes an embodiment of a so-called calorie-off type beverage that is displayed as “zero sugar, zero sugar, calorie off” or the like. In addition, indications such as “saccharide zero, carbohydrate zero, calorie off” are defined in the nutrition labeling standards according to the provisions of the Health Promotion Law. For example, the display of “zero saccharide” is given to a beverage in which the amount of saccharide (monosaccharide or disaccharide that is not a sugar alcohol) contained in the beverage is less than 0.5 g per 100 g of the beverage. Is.

  Furthermore, the present invention can be applied to non-alcoholic beverages and beverages containing alcohol (alcoholic beverages). As a non-alcoholic beverage, it can be preferably applied to those having an alcohol content of less than 0.01%. As such a beverage, a so-called “non-alcoholic beer-taste beverage” displayed as 0.00% alcohol content is included.

  In this specification, unless otherwise specified, alcohol means ethyl alcohol (ethanol). Further, the alcohol content refers to the volume% of alcohol in the aqueous alcohol solution. Alcohol is preferred for its light flavor, while the alcohol irritation may be pointed out as a drawback. When alcohol is blended with the beverage of the present invention to obtain an alcoholic beverage, in addition to the above-described excellent effects, a sense of irritation caused by the alcohol can be reduced.

  The kind of alcohol that can be used in the present invention is not particularly limited as long as it is drunk as a normal alcoholic beverage. Distilled liquors such as whiskey, vodka, rum, shochu and spirits, brewed liquors such as sake, wine and beer, and mixed liquors such as liqueurs can be used. A single type of alcohol may be used, or a plurality of types of alcohol may be used for the purpose of changing the flavor characteristics of the beverage of the present invention.

  The alcohol content (volume%) in the present invention can be measured by the method described in the National Tax Agency Predetermined Analysis Method (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007). Specifically, it can measure with the following method about what added saccharides, such as sucrose, and what has not added.

  (In the case of a sample to which saccharides such as sucrose are not added) 100 to 150 mL of a sample is accurately collected at 15 ° C. using a measuring flask. This is transferred to a 300-500 mL flask, each of the volumetric flasks is washed twice with 15 mL of water, and the cleaning solution is also transferred into the flask. Perform direct-fire distillation using the volumetric flask used for sample collection as the receiver. After 70% or more of the sample is distilled, add water to the distillate and return to the original volume at 15 ° C. A sample.

  (In the case of a sample to which sugars such as sucrose are added) An analysis sample is prepared by a steam distillation method. That is, 100 to 150 mL of sample is accurately collected at 15 ° C. using a volumetric flask. This is transferred to a 500 mL double flask, each of the volumetric flasks is washed twice with 15 mL of water, and the cleaning solution is also transferred into the flask. Steam distillation is performed using the volumetric flask used for collecting the sample as a receiver, and after 98% or more of the collected amount is distilled, water is added to the distillate to return to the original volume at 15 ° C. And

  The density at 15 ° C. of the analysis sample prepared as described above was measured with a vibration densitometer, and “Table 2 Alcohol content and density (15 ° C.) and specific gravity (15/15), which is an appendix to the National Tax Agency prescribed analysis method. The alcohol content can be obtained by conversion using the “° C.) conversion table”. For example, as a vibration type density meter, a vibration type density meter DA-310 manufactured by Kyoto Electronics Industry Co., Ltd. can be used.

  The beverage of the present invention can be a container-packed beverage. Containers for container-packed drinks are not particularly limited. For example, plastic containers such as plastic bottles, paper containers such as paper packs, glass containers such as glass bottles, metal containers such as aluminum cans and steel cans, and aluminum pouches are usually used. Any container can be used as long as it is a container used for a beverage composition.

From the viewpoint of another beverage production method , the present invention is a beverage production method. This method is characterized by blending a 5-2000 ppm thickener in a beverage containing a bitter substance and having a pH of 3.7 or lower. The form and method of adding the thickener are not particularly limited, and a thickener or an article containing the thickener can be added as a raw material at any timing in the production process.

  In the production of the beverage of the present invention, the method of blending the raw materials is not limited. For example, a raw material can be mix | blended in a drink using a well-known method. If necessary, steps such as sterilization and container filling can be appropriately provided. In a preferred embodiment, the beverage of the present invention can be made into a container-packed beverage through a beverage filling step, and can be made into a sterilized container-packed beverage. For example, a sterilized container-packed beverage can be produced by filling a beverage composition in a container and then performing heat sterilization such as retort sterilization or by sterilizing the beverage composition and filling the container.

  More specifically, in the case of a beverage packed in a metal container such as a can, a predetermined amount of the beverage composition of the present invention can be filled into a container and sterilized (for example, 65 ° C., 10 minutes). When it is set as a bottle, a paper pack, a bottled drink, a can drink, and a pouch drink, FP or UHT sterilization hold | maintained at 90-130 degreeC for 1 to several dozen seconds can be filled, for example. When the beverage composition of the present invention is used as a container-packed beverage, either a hot pack filling method or an aseptic filling method can be used.

Method for improving taste of beverage From another viewpoint, the present invention is a method for improving the taste of a beverage containing a bitter substance and having a pH of 3.7 or less. The method is characterized by blending a 5-2000 ppm thickener in a beverage containing a bitter substance and having a pH of 3.7 or lower.

  The method of the present invention improves the unpleasant taste of the beverage, for example, sharp sourness protrusion and monotonization of the overall beverage, with little change in design quality in a beverage containing a bitter substance and having a pH of 3.7 or less. In addition, the preferred bitterness can be imparted, and the complexity and depth of the flavor can be increased.

  Hereinafter, although the content of the present invention is explained in detail, referring to the example of the present invention, the present invention is not limited to the following example. In addition, unless otherwise specified, numerical ranges in this specification are described as including the end points, and ppm when expressing the amount of a component such as a thickener or a bitter substance is the weight (mg) of the substance. It means the ratio (mg / L) to the beverage volume (L).

Example 1
A commercially available beer-taste non-alcoholic beverage (all free, manufactured by Suntory Liquor) was adjusted to various pH values, and a thickener was blended to examine the effect of improving flavor. The non-alcoholic beverage of beer taste used here uses malt, hops and acidulants as raw materials, so it contains malt-derived components as bitter substances, pH is 3.8, and the gas pressure of carbon dioxide is 2.1 kg / Cm ² or so. Moreover, the soluble solid content concentration (Brix value) was 0.4 degree.

  First, anhydrous citric acid (manufactured by San-Ei Gen FFI Co., Ltd.) is added to a commercially available non-alcoholic beverage with a beer taste, and the pH is adjusted to 2.6 / 2.9 / 3.2 / 3.5 / 3. It was adjusted to 6 levels of 7 / 3.8 (no thickener added). To this, a propylene glycol alginate (produced by Kimika Co., Ltd.) was added as a thickener so that the concentration in the beverage was 100 ppm (thickener added).

The effect of adding a thickener was examined for each of two types of samples adjusted to each pH. Specifically, sensory evaluation was conducted by five trained professional panelists, and evaluation was performed from two viewpoints of (1) sourness strength and (2) sharp sourness protrusion. The standard of the rating is as follows. The lower the score, the better. Moreover, the average value of the score by the expert panel was used as the evaluation score. In addition, when the difference of the average score of a sample without a thickener and the average score of a sample with a thickener was 1 point or more, it evaluated that the improvement effect of thickener addition was clear. The same applies to the following embodiments.
(1) Strength of sourness: 5 points = very strong, 4 points = slightly strong, 3 points = strong, 2 points = slightly strong, 1 point = moderate (2) Sharp sour protrusion: 5 points = feel strong 4 points = feel 3 points = feel slightly 2 points = hardly feel 1 point = never feel

  As shown in Table 1, at pH 2.9 to 3.7, the flavor improvement effect by adding a small amount of thickener is clearly recognized for (1) sourness strength and (2) sharp sourness protrusion. It was. That is, the difference between the average score of the thickener-free sample and the average score of the thickener-added sample was 1 point or more, and the flavor improvement effect by adding the thickener was great. About these samples, the favorable bitterness was felt, it was pointed out that the complexity and depth of the flavor increased as a whole drink, and it became clear that not only the quality improvement but the flavor quality overall was improved.

Example 2
To the commercial beer-taste non-alcoholic beverage used in Example 1 (all free, manufactured by Suntory Liquor), citric anhydride (manufactured by Saneigen FFI Co., Ltd.) was added to adjust the pH to 3.2 (increase) No sticky agent). A sample was prepared by blending propylene glycol alginate (produced by Kimika Co., Ltd.) as a thickener so that the concentration in the beverage was 1/10/50/100/200/500/1000 ppm.

  In the same manner as in Example 1, sensory evaluation was conducted by five trained professional panelists to examine the effect of the thickener addition concentration.

  As is clear from Table 2, when a small amount of thickener is added, the flavor improving effect by adding the thickener is clearly recognized for (1) strength of acidity and (2) sharp sourness. A particularly remarkable effect was observed at 200 ppm or more. Also for these samples, a favorable bitterness was felt, and it was pointed out that the complexity and depth of the flavor increased as a whole beverage, and it became clear that not only the quality improvement but also the overall flavor quality was improved.

Example 3
Beer-tasting non-alcoholic beverages that use malt as a raw material (all-free, manufactured by Suntory Liquor) and beer-taste non-alcoholic beverages that do not use malt (dried zero, manufactured by Asahi Breweries), anhydrous citric acid (San-Eigen FFI Was added to adjust the pH to 3.5 (no thickener added). Since all the beer-taste drinks used here use hops as a raw material, they contain the bitter substances referred to in the present invention, but the latter does not contain malt-derived ingredients and is not a malt drink. The alcohol content is 0.00 and 0.00%, the pH is 3.8 and 3.7, and the gas pressure of carbon dioxide is about 2.1 and 2.3 kg / cm ² , respectively. Moreover, the soluble solid content concentration (Brix value) was 0.4 degrees and 3.7 degrees.

  A sample was prepared by blending propylene glycol alginate (produced by Kimika Co., Ltd.) as a thickener to a concentration of 100 ppm in the beverage (thickener added).

  Sensory evaluation was performed in the same manner as in Example 1 except that the number of specialized panelists was four, and the effect of adding a thickener was examined.

  As shown in Table 3, in the sample containing the malt-derived component, the flavor improving effect due to the addition of the thickener was clearly recognized with respect to (1) the sourness and (2) the sharp sourness. That is, the difference between the average score of the thickener-free sample and the average score of the thickener-added sample was 1 point or more, and the flavor improvement effect by adding the thickener was great. On the other hand, although the flavor improvement effect was recognized to some extent also in the sample which does not contain a malt origin component, it was not as much as the sample which contains a malt origin component. In addition, for samples containing malt-derived components, a favorable bitterness was felt, and it was pointed out that the complexity and depth of the flavor increased as a whole beverage, and it was clear that not only the quality improvement but also the overall flavor quality was good. It became.

Example 4
Commercial beer beverages (Premium Malts, Suntory Liquor), Happoshu (Rose Tan <Raw>, Soba Sake) and beer-taste beverages (golden, Suntory Liquor) classified as liqueurs under the liquor tax law, Anhydrous citric acid (manufactured by San-Ei Gen FFI Co., Ltd.) was added to adjust to pH 3.2 (no thickener added). Beer beverages used here, beer-taste beverages classified as liqueurs under the liquor tax and liquor tax law, all use malt and hops as raw materials, and therefore contain malt-derived ingredients and bitter substances in the present invention. . The alcohol content is 5.4, 5.3 and 5.3%, the pH is 4.4, 4.0 and 4.1, and the gas pressure of carbon dioxide is 2.2, 2.3 and 2.3 kg / it is cm ^2.

  A sample was prepared by blending propylene glycol alginate (produced by Kimika Co., Ltd.) as a thickener to a concentration of 100 ppm in the beverage (thickener added).

  Sensory evaluation was performed in the same manner as in Example 1 except that the number of specialized panelists was 4, and the effect of the thickener addition concentration was examined.

  In any of the beer-taste beverages, the flavor-improving effect by adding the thickener was clearly recognized with respect to (1) the sourness and (2) the sharp sourness. Also for these samples, a favorable bitterness was felt, and it was pointed out that the complexity and depth of the flavor increased as a whole beverage, and it became clear that not only the quality improvement but also the overall flavor quality was improved.

Example 5
Anhydrous citric acid (manufactured by San-Ei Gen FFI Co., Ltd.) was added to the beer-taste beverage (gold barley, manufactured by Suntory Liquor) classified as liqueurs under the liquor tax law used in Example 4 to pH 3.2. Adjusted (no thickener added). To this, tamarind gum (manufactured by DSP Gokyo Food & Chemical Co., Ltd.) was blended as a thickener so that the concentration in the beverage was 100/500/1000 ppm.

  Sensory evaluation was performed in the same manner as in Example 2 except that the number of specialized panelists was 4, and the effect of the thickener addition concentration was examined.

  As apparent from Table 5, when tamarind gum was used as the thickener, the flavor improving effect was confirmed as in the case of using propylene glycol alginate. When tamarind gum was added to a beer-taste beverage, the flavor-improving effect by adding a thickener was clearly observed for (1) strength of acidity and (2) sharp sourness. Also for these samples, a favorable bitterness was felt, and it was pointed out that the complexity and depth of the flavor increased as a whole beverage, and it became clear that not only the quality improvement but also the overall flavor quality was improved.

Example 6
The effect of the thickener addition concentration was examined in the same manner as in Example 5 except that pectin (manufactured by CP Kelco) was used as the thickener instead of tamarind gum.

  As apparent from Table 6, when pectin was used as the thickener, the flavor improving effect was confirmed as in the case of using propylene glycol alginate. In particular, when pectin was added to a beer-taste beverage, the flavor-improving effect by adding a thickener was clearly recognized for (1) sourness and (2) sharp sourness. Also for these samples, a favorable bitterness was felt, and it was pointed out that the complexity and depth of the flavor increased as a whole beverage, and it became clear that not only the quality improvement but also the overall flavor quality was improved.

Example 7
The effect of the thickener addition concentration was examined in the same manner as in Example 5 except that xanthan gum (manufactured by San-Ei Gen FFI Co., Ltd.) was used instead of tamarind gum as the thickener.

  As is apparent from Table 7, when xanthan gum was used as the thickener, a flavor improving effect was confirmed as in the case of using propylene glycol alginate. When xanthan gum was added to a beer-taste beverage, the flavor-improving effect by adding a thickener was clearly observed for (1) strength of acidity and (2) sharp sourness. Also for these samples, a favorable bitterness was felt, and it was pointed out that the complexity and depth of the flavor increased as a whole beverage, and it became clear that not only the quality improvement but also the overall flavor quality was improved.

Example 8
Non-alcoholic beverages of liqueur (non-feeling Mediterranean Lemon, made by Suntory Liquor, alcohol content 0.00%, pH 3.3, carbon dioxide pressure about 1.7 kg / cm ² , soluble solid content concentration 0.8 degree) Various bitter substances (caffeine, naringin, quassin) were blended (no thickener added). The specific amount added was such that the concentration in the beverage was 10 ppm for caffeine, 10 ppm for naringin, and 1.5 ppm for quassin.

  A sample was prepared by blending propylene glycol alginate (produced by Kimika Co., Ltd.) as a thickener to a concentration of 100 ppm in the beverage (thickener added).

  Sensory evaluation was performed in the same manner as in Example 1 except that the number of specialized panelists was 4, and the effect of the thickener addition concentration was examined.

As is apparent from Table 8, when a substance other than the hop-derived component was used as the bitter substance, the flavor improving effect was confirmed as in the case where the hop-derived component was used.
In the case of these samples, the effect of mellow sourness and the quality of the whole beverage in a well-balanced manner was remarkable, while the manifestation of bitterness in the hop-derived ingredients and the effect of improving the complexity and depth of the flavor were relatively It was weak.

Claims (12)

A malt beverage having a pH of 3.5 or less, comprising 5 to 2000 ppm thickener, 200 to 7000 ppm citric acid and a bitter substance, and having an alcohol content of less than 0.01%. Thickener, an alginic acid beverage according to claim 1. The beverage according to claim 1 or 2 , wherein the bitter substance is one or more substances selected from the group consisting of caffeine, naringin, quassin and hop-derived components. The drink of Claim 3 whose hop origin component is alpha acid and / or iso alpha acid. The beverage according to any one of claims 1 to 4 , further comprising one or more sour substances selected from the group consisting of malic acid, lactic acid, phosphoric acid and tartaric acid. The beverage according to claim 2 , wherein the alginic acid is one or more selected from the group consisting of propylene glycol alginate, sodium alginate and potassium alginate. The drink in any one of Claims 1-6 containing a carbon dioxide gas. Soluble solids concentration of the beverage is 0.1 to 5 degrees, beverage according to any one of claims 1-7. Alcohol content is less than 0.01%, including blending a thickener in a beverage containing 200 to 7000 ppm of citric acid and a bitter substance with a pH of 3.5 or less so as to be 5 to 2000 ppm in the beverage. A method for producing a malt beverage. The method according to claim 9 , wherein the thickener is alginic acid.   A malt beverage having a pH of 3.5 or less, containing citric acid and a bitter substance, and having an alcohol content of less than 0.01%, characterized in that a thickener is blended so as to be 5 to 2000 ppm in the beverage. Taste improvement method. The method of claim 11 , wherein the malt beverage comprises 200-7000 ppm of citric acid.