JP6463075B2 - Non-fermenting beer-like sparkling beverage - Google Patents

Description

  The present invention relates to a non-fermented beer-like sparkling beverage having beer-like bitterness and good foam quality even when hop is not used as a raw material.

  Unlike beer, non-fermented beer-like sparkling beverages that are manufactured without undergoing a fermentation process can be manufactured without requiring a special fermentation device, and are therefore suitable for mass production at low cost. When hops are used in a non-fermentable beer-like sparkling beverage, a favorable bitter taste can be imparted, but the raw odor derived from hops that is originally reduced during fermentation tends to remain in the product. On the other hand, non-fermented beer-like sparkling beverages manufactured without using hops have a problem that the bitterness typical of beer is inferior.

  Unlike fermented beer-like sparkling beverages that contain various flavoring substances by fermentation, in non-fermented beer-like sparkling beverages, sweeteners, acidulants, bitterness substances, A fragrance | flavor, a coloring agent, etc. are added suitably. For this reason, it is difficult to balance the flavor of each raw material. For example, an acidulant added to lower the pH may cause an unpleasant sharp sourness or a monotonous flavor of the entire beverage due to a decrease in bitterness. Add a thickener such as alginic acid. By doing so, it is reported that the balance between sourness and bitterness is achieved and the taste is improved (see, for example, Patent Documents 1 and 2).

  On the other hand, the biggest feature on the appearance of beer is that white, white foam is formed when poured into a container. However, in a beer-like sparkling beverage containing a colorant such as caramel color, the colorant may also cause foam to be colored. As a method for whitening the foam of a non-fermented beer-like sparkling beverage containing a colorant, a method of blending saponin has also been reported (for example, see Patent Document 3).

JP 2014-000055 A JP 2014-000056 A International Publication No. 2013/031713

  In beer-like sparkling beverages, bitter substances used in place of hops include hop-derived bitter substances, quasine, abstin, naringin, caffeine, gentioligosaccharides, sagebrush extract, gentian extract, quina extract, etc. Things are known. However, since the bitter taste like beer is achieved by various substances contained in hops, when only non-fermented beer-like sparkling beverages are produced, only one bitter substance is used instead of hops. It is very difficult to make a bitter taste like beer.

  Then, even if it is a case where hop is not used as a raw material, this invention aims at providing the non-fermented beer-like sparkling drink which has the bitter taste like beer, and favorable foam quality.

  As a result of diligent research to solve the above problems, the present inventors have found that, in the non-fermented beer-like sparkling beverage, by using naringin and saponin in combination, it is possible to achieve a beer-like bitterness while improving foam quality. The present invention has been completed.

That is, the non-fermented beer-like sparkling beverages according to the present invention are the following [1] to [ 5 ].
[1] A non-fermenting beer-like sparkling beverage containing naringin and saponin, having a naringin content of 5 to 25 ppm, a saponin content of 20 to 75 ppm, and not using hops as a raw material .
[ 2 ] The non-fermented beer-like sparkling beverage according to [1], wherein malt is not used as a raw material.
[ 3 ] The non-fermented beer-like sparkling beverage according to [1] or [2] , wherein the naringin content is 10 to 20 ppm.
[ 4 ] The non-fermented beer-like sparkling beverage according to any one of [1] to [ 3 ], wherein the saponin content is 25 to 50 ppm.
[ 5 ] The non-fermented beer-like sparkling beverage according to any one of the above [1] to [ 4 ], further comprising at least one selected from the group consisting of a sour agent and a colorant.

  According to the present invention, a non-fermented beer-like sparkling beverage having beer-like bitterness and good foam quality can be obtained even when hops are not used as a raw material.

  In the present invention and the specification of the present application, “beer-likeness” means a taste reminiscent of flavored beer regardless of the product name and display. In other words, beer-like effervescent beverages (beer-like effervescent beverages) are flavors and tastes similar to or similar to beer, regardless of alcohol content, presence or absence of malt and hops, and presence or absence of fermentation. A sparkling beverage having a texture.

  In addition, the non-fermented beer-like sparkling beverage in the present invention and the specification of the present application refers to a beverage that is manufactured without undergoing a fermentation process and has a beer-like and sparkling property due to carbon dioxide gas. The non-fermented beer-like sparkling beverage may be an alcoholic beverage, or a so-called non-alcoholic beverage or low-alcoholic beverage having an alcohol content of less than 1% by volume. Specific examples include sparkling liquor, low alcohol sparkling beverages, non-alcoholic beer and the like.

  The non-fermented beer-like sparkling beverage according to the present invention contains naringin as a bitter substance. Naringin is a flavanone glycoside that is abundant in the vicinity of the skin of grapefruit and the like. The naringin content of the non-fermented beer-like sparkling beverage according to the present invention is preferably 3 to 30 ppm, more preferably 5 to 25 ppm, and even more preferably 10 to 20 ppm.

  The non-fermented beer-like sparkling beverage according to the present invention contains saponin together with naringin. Saponin is mainly used as a foaming agent, but has a slightly sticky bitter taste. Naringin has a bitter taste similar to that of hops, but it is somewhat weak, so it is very difficult to make it beer-like bitterness by using only naringin. The bitter taste that is unreliable with Naringin alone becomes a beer-like, well-balanced bitterness by using Naringin and saponin together. Examples of the saponin contained in the non-fermented beer-like sparkling beverage according to the present invention include soybean saponin, kiraya saponin, carrot saponin, black bean saponin, loofah saponin, bellflower saponin and the like. The saponin content of the non-fermented beer-like sparkling beverage according to the present invention is preferably 10 to 100 ppm, more preferably 20 to 75 ppm, and even more preferably 25 to 50 ppm.

  By blending naringin and saponin in combination, a bitter taste similar to or close to that of hops can be exhibited. For this reason, the non-fermented beer-like sparkling beverage according to the present invention is preferably one that does not use hops as a raw material, but may use hops as a raw material.

  The non-fermented beer-like sparkling beverage according to the present invention may contain other bitter substances as long as the effects of using naringin and saponin are not impaired. Examples of other bitter substances include quasine, abstin, gentio-oligosaccharides, peptides, minerals and the like. As quasine, an extract from a natural product such as quassa (Nigaki) extract, cassia extract, etc., which contains quasine can also be used. Examples of cassia extract include Jamaica cassia extract and Suriname cassia extract. As abstin, a natural product extract containing abstin can also be used, such as the extract of mugwort. Examples of the peptide used as a bitter substance include peptides consisting of 2 to 4 amino acids having at least one branched chain amino acid such as leucine, isoleucine, and valine. Examples of the mineral used as a bitter substance include magnesium salts such as magnesium sulfate and magnesium chloride, calcium salts such as calcium sulfate, and the like.

  The non-fermented beer-like sparkling beverage according to the present invention preferably contains one or more acidulants. By containing a sour agent, a non-fermented beer-like sparkling beverage with excellent flavor balance and a stronger beer character can be obtained. The acidulant is not particularly limited as long as it is an acidulant that can be blended in foods and drinks, and is appropriately determined together with the blending amount according to quality characteristics required for the final product. In the present invention, it is preferable to use an acid as a sour agent. The acidulant is not particularly limited as long as it is generally used for the production of foods and drinks such as acids. For example, phosphoric acid, lactic acid, citric acid, gluconic acid, malic acid, tartaric acid Phytic acid, fumaric acid, succinic acid, adipic acid, fumaric acid, and salts thereof. These organic acids may be used alone or in combination of two or more.

  If the acid content is too high, the bitterness will be emphasized and it will be difficult to drink. When the non-fermented beer-like sparkling beverage according to the present invention contains an acid, it is preferable to adjust the addition amount of the acid so that the beverage has a pH of 3.0 to 5.0. The pH of the non-fermented beer-like sparkling beverage according to the present invention is particularly preferably in the range of 3.2 to 4.6, and more preferably in the range of 3.6 to 4.0. .

  As a non-fermented beer-like sparkling beverage according to the present invention, the NIBEM value is preferably 80 or more, more preferably 100 or more, and even more preferably 150 or more. The NIBEM value is a value obtained by measuring the collapse rate of the poured foam by electric conductivity, and is generally used for evaluation of foam retention of beer and the like. The NIBEM value of a non-fermented beer-like sparkling beverage can be measured by the Analyticala-EBC standard method of EBC (European Brewery Convention) or a method according thereto.

  The non-fermented beer-like sparkling beverage according to the present invention may contain a foaming agent other than saponin. Examples of other foaming agents include soybean dietary fiber, soybean peptide, and alginic acid ester. These foaming agents may be used alone or in combination of two or more. When the non-fermented beer-like sparkling beverage according to the present invention contains a foaming agent other than saponin, the foaming agent contains at least one selected from the group consisting of soybean dietary fiber and soybean peptide. Is preferred. The content of the foaming agent in the non-fermented beer-like sparkling beverage according to the present invention is appropriately adjusted according to the content of saponin, the type and combination of foaming agents used, the quality characteristics required for the final product, and the like. . As the non-fermented beer-like sparkling beverage according to the present invention, it is preferable that the foaming agent is added so that the NIBEM value of the beverage is 80 or more.

  As the non-fermented beer-like sparkling beverage according to the present invention, the chromaticity is preferably 2 ° EBC or more, more preferably 5 ° EBC or more, and further preferably 7 ° EBC or more. More preferably, it is ˜16 ° EBC. In addition, chromaticity can be measured by the Analytica-EBC standard method of EBC (European Brewery Convection) or the method according to this. EBC is a unit of chromaticity in the analysis of beer. The density of beer color is measured numerically (measured visually with a comparator having nine glass discs of EBC chromaticity, or based on absorbance at a wavelength of 430 nm). It is calculated by.

  The non-fermented beer-like sparkling beverage according to the present invention may contain a colorant so as to have a desired color. The colorant contained in the non-fermented beer-like sparkling beverage according to the present invention is not particularly limited as long as it is a pigment capable of imparting a beer-like color and can be eaten or consumed. Caramel (caramelization of sugar) Reaction product), molasses, dark malt extract and the like. Caramel may be caramelized by heat-treating sugar as it is, caramelized by heat-treating sugar or acid or alkali, and sulphite compound or ammonium compound. May be obtained by caramelization, or by adding a sulfite compound or an ammonium compound to sugar and then adding an acid or an alkali.

  The non-fermented beer-like sparkling beverage according to the present invention may further contain a flavoring agent. Examples of the flavoring agent include beer flavor, beer flavor, and hop flavor. 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 non-fermented beer-like sparkling beverage according to the present invention preferably contains one or more sweet ingredients. As the sweetening component, those having a relatively low sweetness than monosaccharides are preferable, and specific examples thereof include polysaccharides, water-soluble dietary fibers, sweet amino acids and the like. By using a sweetness component having a relatively low sweetness level, moderate sweetness is imparted, and the body feeling and richness become stronger, and a non-fermented beer-like sparkling beverage with a stronger beer character can be obtained. The polysaccharide means a saccharide obtained by polymerizing three 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. By water-soluble dietary fiber is meant a carbohydrate that is soluble in water and is not or is 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. Examples of the sweet amino acid include alanine and glycine, and alanine is preferable. In addition, as the sweetening component, a high-sensitivity sweetener may be used because sufficient sweetness can be achieved with a small amount of content and calories can be suppressed. Examples of the high-sensitivity sweetener include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, and sucralose.

  The non-fermented beer-like sparkling beverage according to the present invention may be produced using malt, barley such as barley and wheat, beans such as rice, corn and soybean, potatoes, and the like as raw materials. When wort is not fermented, a blue unpleasant odor remains, and therefore, the non-fermented beer-like sparkling beverage according to the present invention is preferably produced without using malt as a raw material.

  The non-fermented beer-like sparkling beverage according to the present invention may further contain ethanol. By containing alcohol, the fragrance of the aroma component is improved and a beer-like character is imparted. However, if the alcohol concentration becomes too high, the alcohol odor becomes too strong and the beer-likeness tends to be impaired. When the non-fermented beer-like sparkling beverage according to the present invention contains ethanol, the ethanol concentration in the beverage is preferably 1% by volume or more and less than 10% by volume, more preferably 1 to 9% by volume, and more preferably 1 to 8% by volume. More preferably, 1-7 volume% is still more preferable. In addition, the raw material ethanol generally used in manufacture of liquor is used for ethanol.

The non-fermented beer-like sparkling beverage according to the present invention can be produced, for example, by a method (mixing method) of mixing raw materials. Specifically, it can be produced by a production method having the following steps (a) to (b).
(A) a step of preparing a preparation liquid by mixing liquid and solid raw materials, and (b) a step of adding carbon dioxide gas to the preparation liquid obtained by the step (a).

  First, in the step (a), a liquid mixture and a solid raw material are mixed to prepare a preparation liquid. The order of mixing the raw materials is not particularly limited. All the raw materials may be added simultaneously to the raw material water, or the raw materials may be added sequentially, such as by adding the raw materials remaining after dissolving the previously added raw materials. In addition, for example, a raw material (for example, naringin, saponin, acidulant, colorant, sweetening ingredient, flavoring, etc.) and alcohol as necessary are mixed with raw water. Alternatively, the solid raw material may be previously prepared as an aqueous solution, and these aqueous solution, alcohol, and raw water may be mixed as necessary.

  When insoluble matters are generated in the preparation liquid prepared in the step (a), it is preferable to perform a process of removing insoluble matters such as filtration on the preparation liquid before the step (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 non-fermented beer-like sparkling 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 step (a) and carbonated water may be mixed, and carbon dioxide gas may be directly added and dissolved in the preparation liquid obtained by the step (a).

  After the carbon dioxide gas is added, raw materials such as fragrances may be further added to the obtained non-fermented beer-like sparkling beverage, or a process of removing insoluble matters such as filtration may be performed. The insoluble matter removal treatment is not particularly limited, and can be performed by a method usually used in the technical field.

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

[Production Example 1 (Preparation of base solution)]
After preparing the preparation liquid by the composition of Table 1, the base liquid was prepared by adding a carbon dioxide gas to this so that it might become 3.0 gas vol. The raw materials for the base liquid include “Fibersol II” (product name) from Matsutani Chemical Co., Ltd., “Soya Five-S-LN” (product name) from Fuji Oil Co., Ltd., and Kirin Kyowa Foods Co., Ltd. “Sanet” (trade name), “Alcohol for alcoholic beverages” from Daiichi Alcohol Co., Ltd., “Phosphoric acid”, “citric acid” and “malic acid” from Wako Pure Chemical Industries, Ltd. were used.

[Example 1]
In the base solution produced in Production Example 1, Narinjin (Ikeda Bussan Co., Ltd.) and Kiraya Saponin (trade name: “Kirayanin C-100”, Maruzen Pharmaceutical Co., Ltd.) are set so that the concentration in the beverage is as shown in Table 2. Samples were prepared by addition. Sensory evaluation about bitterness was implemented with respect to each sample. The sensory evaluation was performed in three stages by a panel of three experts (◎: beer-like bitterness, ○: beer-like bitterness, ×: no bitterness, or bitterness, but not beer-like bitterness) I went there. The evaluation results are shown in Table 2.

  As a result, the sample using only naringin had a weak bitterness, and even when the sample containing 40 ppm had a bitter bitter taste, the sample containing 3 ppm naringin and 25-100 ppm kirasaponin, and 10-30 ppm naringin In the sample containing 10-100 ppm of Kirayasaponin, the bitterness was like a well-balanced and firm beer.

[Comparative Example 1]
To the base solution produced in Production Example 1, caffeine (Shiratori Pharmaceutical Co., Ltd.) and Kirayasaponin (trade name: “Kirayanin C-100”, Maruzen Pharmaceutical Co., Ltd.) are adjusted so that the concentrations in the beverage are as shown in Table 3. Samples were prepared by addition. Sensory evaluation about bitterness was implemented with respect to each sample. The sensory evaluation was performed in three stages by a panel of three experts (◎: beer-like bitterness, ○: beer-like bitterness, ×: no bitterness, or bitterness, but not beer-like bitterness) I went there. The evaluation results are shown in Table 3.

  As a result, in the sample containing a combination of caffeine and Kirayasaponin, the bitter taste sticking to the tongue was emphasized, and the bitter taste like beer could not be achieved.

Claims (5)

A non-fermented beer-like sparkling beverage containing naringin and saponin, having a naringin content of 5 to 25 ppm, a saponin content of 20 to 75 ppm, and not using hops as a raw material . The non-fermented beer-like sparkling beverage according to claim 1 , wherein malt is not used as a raw material. The non-fermented beer-like sparkling beverage according to claim 1 or 2 , wherein the naringin content is 10 to 20 ppm. The non-fermented beer-like sparkling beverage according to any one of claims 1 to 3 , wherein the saponin content is 25 to 50 ppm. Furthermore, the non-fermented beer-like sparkling beverage as described in any one of Claims 1-4 containing 1 or more types selected from the group which consists of a sour agent and a coloring agent.