JP6473247B1 - Method for improving bitterness irritation of sparkling beverage containing iso alpha acid - Google Patents

Abstract

[Problem] To provide a method for improving bitterness stimulation in a sparkling beverage containing isoalpha acid without increasing the isoalpha acid content.
A method for improving bitterness stimulation of an effervescent beverage containing isoα acid, wherein the NIBEM value of the effervescent beverage containing isoαacid is adjusted to 75 seconds or less, and An effervescent beverage containing iso alpha acid and having a NIBEM value of 75 seconds or less. A method for improving bitterness irritation, wherein the effervescent beverage containing iso-α acid is a beer-like effervescent beverage and is a non-alcohol beer-like effervescent beverage.
[Selection figure] None

Description

  The present invention relates to a method for improving the bitterness irritation of an effervescent beverage containing isoalpha acid.

  Beer-like sparkling beverages such as beer and sparkling liquor have a unique bitterness and flavor and are characterized mainly by a feeling of thirst and a drinkability (a property that allows them to drink many cups without getting tired). In particular, bitterness stimulation by bitterness components derived from hops such as iso-α acid is important in order to realize a refreshing feeling and drinkability like beer.

  On the other hand, the demand for low-calorie and low-sugar beer-like sparkling beverages has been increasing due to the recent health-consciousness of consumers. By suppressing the amount of raw materials such as malt, the calorie content and sugar content of the beer-like sparkling beverage can be reduced. In addition, demand for low-alcohol beer with reduced alcohol concentration and non-alcohol beer that does not contain alcohol is increasing.

  As a method for imparting a bitter taste of a beer-like sparkling beverage having a low alcohol concentration, for example, Patent Document 1 discloses an alcohol content in which foam formed on the upper part of a liquid surface is maintained for a certain time or more when poured into a container. Has disclosed a method of increasing the bitterness value to 25 BU or more and adjusting the pH to less than 4 in an effervescent beverage having a volume of less than 1% by volume.

JP 2013-1111074 A

  In the case of low-calorie and low-sugar beer-like effervescent beverages, the amount of taste components contained in the beverage is generally small, so increasing the content of bitterness components disrupts the taste balance and causes only bitterness to stand out. The beer drinkability that seems to beer is easily damaged. In addition, low alcohol beer and non-alcohol beer have no alcohol-derived irritation and lack of irritation, resulting in low refreshment and drinkability.

  In this invention, it aims at providing the method of improving bitterness irritation | stimulation, without raising iso alpha acid content in the sparkling drink containing iso alpha acid.

  In the sparkling beverage containing the iso-α acid, the present inventors have an influence on the bitter taste stimulation, and without increasing the content of the bitter component by adjusting the NIBEM value to 75 seconds or less, The present inventors have found that bitterness stimulation can be improved and completed the present invention.

The method for improving bitterness stimulation, the sparkling beverage, and the sparkling beverage according to the present invention are the following [1] to [ 13 ].
[1] A method for improving the bitterness stimulation of an effervescent beverage containing iso-α acid,
A method for improving bitterness irritation, comprising adjusting an NIBEM value of an effervescent beverage containing an iso-α acid and having a bitterness value of 8 to 25 BU to 75 seconds or less.
[2] The method for improving bitterness stimulation according to [1], wherein the sparkling beverage containing the iso-α acid is a beer-like sparkling beverage.
[3] The method for improving bitterness irritation according to [1], wherein the sparkling beverage containing the iso-α acid is a non-alcohol beer-like sparkling beverage.
[4] The method for improving bitterness stimulation according to any one of [1] to [3], wherein the effervescent beverage containing the iso-α acid is a packaged beverage.
[5] An iso α acid and at least one selected from the group consisting of an antifoaming agent and an emulsifier, have a NIBEM value of 75 seconds or less, a protein content of 0.1 g / 100 mL or less, and a bitter taste An effervescent beverage having a value of 8 to 25 BU and being a beer-like effervescent beverage.
[6] The sparkling beverage according to [5], which is a packaged beverage.
[7] The sparkling beverage according to [5] or [6], which is a non-alcohol beer-like sparkling beverage.
[ 8 ] The sparkling beverage according to any one of the above [5] to [ 7 ], containing an isolated hop extract.
[ 9 ] A method for producing an effervescent beverage containing isoalpha acid,
As a raw material, one or more selected from the group consisting of an antifoaming agent and an emulsifier,
Adjust the protein content of the beverage to 0.1 g / 100 mL or less,
Adjust the bitterness of the beverage to 8-25BU,
The manufacturing method of an effervescent drink characterized by adjusting the NIBEM value of a drink to 75 seconds or less.
[ 10 ] The method for producing a sparkling beverage according to [ 9 ] above, using hops or processed hops as a raw material.
[ 11 ] The method for producing an effervescent beverage according to [ 9 ] or [ 10 ], wherein malt is not used as a raw material.
[ 12 ] The method for producing an effervescent beverage according to any one of [ 9 ] to [ 11 ], wherein the produced effervescent beverage is a non-alcoholic beverage.
[ 13 ] The method for producing an effervescent beverage according to any one of [ 9 ] to [ 12 ], wherein the produced effervescent beverage is a beer-like effervescent beverage.

  According to the present invention, in an effervescent beverage containing iso-α acid, bitterness stimulation can be improved without excessively increasing the bitterness value. In particular, when the effervescent beverage containing iso-α acid is a beer-like effervescent beverage, a beer-like effervescent beverage with sufficient bitterness stimulation and a refreshing beer-like taste can be obtained according to the present invention.

  In the present invention and the present specification, the “effervescent beverage” means a beverage containing carbon dioxide gas. The sparkling beverage according to the present invention 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. Moreover, the drink which uses malt as a raw material may be sufficient, the drink which does not use malt as a raw material may be sufficient, the drink manufactured through a fermentation process may be sufficient, and the drink manufactured without passing through a fermentation process It may be.

  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, an effervescent beverage (beer-like effervescent beverage) having a beer-like quality is equivalent to or equal to beer among effervescent beverages regardless of the alcohol content, the presence or absence of malt and hops, and the presence or absence of fermentation. It means a beverage having a similar taste / taste and texture, and a high feeling of thirst / drinkability. Specific examples of beer-like sparkling beverages include beer, sparkling liquor made from malt, sparkling alcoholic beverages that do not use malt, low alcohol sparkling beverages, and non-alcohol beer. In addition, liqueurs obtained by mixing malt as a raw material and a beverage produced through a fermentation process with an alcohol-containing distillate may be used. The alcohol-containing distillate is a solution containing an alcohol obtained by a distillation operation, and may be, for example, a raw material alcohol such as spirits, whiskey, brandy, vodka, rum, tequila, gin, or shochu. Sake etc. can be used.

  In the present invention and the specification of the present application, the “bitter taste stimulus” means a stimulus derived from a bitter taste that is felt in the oral cavity when a beverage is contained in the mouth.

  In the present invention and the present specification, the bitterness value is an index of bitterness given by a hop-derived substance group mainly composed of isohumulone, and the bitterness value of beverages including beer-like sparkling beverages is, for example, the EBC method. (Beer Sake Brewery Association: "Beer Analysis Method" 8.15 1990). Specifically, the sample was extracted with isooctane after adding an acid, and the absorbance at 275 nm of the isooctane layer obtained after centrifugation was measured with pure isooctane as a control, multiplied by a constant (50) (BU ).

  The improvement method of the bitterness irritation | stimulation which concerns on this invention is a method of improving the bitterness irritation | stimulation of the sparkling drink containing an iso alpha acid, Comprising: Adjusting the NIBEM value of the sparkling drink containing an iso alpha acid to 75 seconds or less. Features. The reason why the bitterness irritation derived from iso-α acid is improved by reducing foam retention is not clear, but because there are few substances that retain foam such as protein, the bitterness standing in the oral cavity is improved. It is guessed that there is not.

  In the method for improving bitterness stimulation according to the present invention, the NIBEM value of the sparkling beverage containing iso-α acid may be reduced to 75 seconds or less, preferably 60 seconds or less, and reduced to 50 seconds or less. More preferably, it is more preferably reduced to 30 seconds or less, more preferably 20 seconds or less, and may be 0 seconds.

  The NIBEM value is a value obtained by measuring the collapse rate of the poured foam by electric conductivity, and is generally used for foam evaluation of beer and the like. The NIBEM value of a beer-like sparkling beverage can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method according thereto.

  Foams of sparkling beverages are mainly formed by foam proteins. For this reason, the NIBEM value can be reduced by reducing the content of foam protein in the beverage. Moreover, the NIBEM value of a drink can be reduced also by adding an antifoamer or adding an emulsifier. As the antifoaming agent and the emulsifier, those described below can be used.

  The sparkling beverage to which the method for improving bitterness stimulation according to the present invention is applied is not particularly limited, and may be any sparkling beverage containing isoalpha acid. The effervescent beverage to which the method for improving bitterness stimulation according to the present invention is applied is preferably a beverage in which the original taste balance of the beverage is not impaired by the improvement of the bitterness stimulation of isoα acid, Beverages that improve the original taste balance of the beverage due to the improvement are more preferred, and beer-like sparkling beverages are particularly preferred. By performing the method for improving bitterness stimulation according to the present invention for a beer-like sparkling beverage, the bitterness stimulation by iso-α acid is improved, and a refreshing flavor like beer can be realized.

  The sparkling beverage to which the method for improving bitterness stimulation according to the present invention is applied may be an alcoholic beverage, but is preferably an alcoholic beverage or a non-alcoholic beverage having a low alcohol concentration. This is because the effect of improving the bitterness stimulation by reducing the NIBEM value is more fully exhibited in the beverage with insufficient alcohol stimulation or without alcohol stimulation than the beverage with sufficient alcohol stimulation.

  The method for improving bitterness stimulation according to the present invention can be applied without increasing the content of bitterness components such as iso-α acid itself by the method for improving bitterness stimulation according to the present invention. The effervescent beverage does not need to have an excessively high bitterness value. For example, the bitterness stimulation improving method according to the present invention can be performed on an easy-to-drink bitter sparkling beverage having a bitterness value of 8 to 24 BU.

  The sparkling beverage according to the present invention is characterized in that it contains isoalpha acid and has a NIBEM value of 75 seconds or less. The sparkling beverage according to the present invention includes sparkling beverages obtained by performing the method for improving bitterness stimulation according to the present invention. The NIBEM value of the sparkling beverage according to the present invention may be 75 seconds or less, preferably 60 seconds or less, more preferably 50 seconds or less, still more preferably 30 seconds or less, still more preferably 20 seconds or less, and 0 seconds. It may be.

  The bitterness value of the sparkling beverage according to the present invention is not particularly limited, and can be appropriately adjusted according to the required product quality. Since bitterness irritation can be improved by reducing the NIBEM value, the bitterness value of the sparkling beverage according to the present invention does not need to be excessively high, is preferably 8 to 24 BU, more preferably 10 to 20 BU, 12-18BU is more preferable.

  By using hops or hop processed products as raw materials, a sparkling beverage containing iso-α acid can be produced. The hop contains an alpha acid that is a precursor of the iso alpha acid. The hop used as the raw material may be a raw hop, a dry hop, or a hop pellet. Moreover, as a hop processed product used as a raw material, the hop extract which extracted the bitterness component from the hop may be sufficient. Moreover, the hop processed product containing the component which isolated the bitterness component in hops, such as an isolated hop extract, tetrahydroisohumulone, and hexahydroisohumulone, may be sufficient. As the sparkling beverage according to the present invention, one containing an isolated hop extract is particularly preferable.

  In an effervescent beverage, the greater the content of foam protein, the better the foam retention and the higher the NIBEM value. For this reason, in order to reduce the NIBEM value of the sparkling beverage, it is preferable to reduce the protein content. For example, the protein content of the sparkling beverage according to the present invention is preferably 0.1 g / 100 mL or less, more preferably 0.05 g / 100 mL or less, and still more preferably 0.01 g / 100 mL or less.

  The protein content (g / 100 g) in the sparkling beverage was first determined by measuring the total nitrogen content (g / 100 g) in the test sample by the Kjeldahl method, and the value was converted to a nitrogen / protein conversion factor of 6.25. It can be calculated by multiplying. In addition, it can also be calculated from the blending amount of the raw material containing protein.

  The sparkling beverage according to the present invention may be a beverage manufactured using malt as a raw material, or may be a beverage manufactured without using malt as a raw material. A beverage produced using malt as a raw material contains a large amount of various substances derived from malt, and contains more flavoring components than a beverage produced without using malt as a raw material. For this reason, since the bitterness irritation | stimulation improvement effect by NIBEM value reduction is fully exhibited, it is preferable that the effervescent drink which concerns on this invention has few malts used as a raw material, and the drink manufactured without using malt as a raw material Is more preferable.

  The type of effervescent beverage according to the present invention is not particularly limited as long as it is an effervescent beverage containing isoα acid, but it is desired to improve the bitterness irritation of isoα acid from the viewpoint of flavor improvement. A sparkling beverage is preferred. In addition, when the sparkling beverage according to the present invention is a beer-like sparkling beverage, it may be an alcoholic beverage, but since the effect of improving the bitterness stimulation by reducing the NIBEM value is more fully exhibited, the beer-like sparkling beverage The alcohol concentration of the non-alcohol beer-like foam is preferably 1% by volume or less, more preferably less than 0.5% by volume, more preferably less than 0.05% by volume, and 0% by volume (not containing alcohol as a raw material). Particularly preferred is a beverage.

  As the sparkling beverage according to the present invention, a beer-like sparkling beverage with a protein content of 0.1 g / 100 mL or less, or a non-alcohol beer-like sparkling beverage with an alcohol concentration of 0% by volume is particularly preferred, and the protein content Is a non-alcohol beer-like sparkling beverage having a bitterness value of 8 to 24 BU and 0.1 g / 100 mL or less.

  When the sparkling beverage according to the present invention is a container-packed beverage, the container for filling the sparkling beverage according to the present invention is not particularly limited. Specifically, a glass bottle, a can, a flexible container, etc. are mentioned. Examples of the flexible container include containers formed by molding a flexible resin such as PE (polyethylene), PP (polypropylene), EVOH (ethylene / vinyl alcohol copolymer), and PET (polyethylene terephthalate). The flexible container may be made of a single layer resin or may be made of a multilayer resin.

  When the effervescent beverage according to the present invention is a beer-like effervescent beverage, use a raw material containing iso-α acid or use a raw material containing α-acid which is a precursor of iso-α acid, foaming as a final product The fermented beer-like sparkling beverage and the non-fermented beer-like sparkling beverage can be produced except that the NIBEM value of the fermentable beverage is adjusted to 75 seconds or less.

  The fermented beer-like sparkling beverage produced through the fermentation process can be generally produced through the steps of preparation (fermentation raw material liquid preparation), fermentation, storage, and filtration.

  First, as a preparation process (fermentation raw material liquid preparation process), a fermentation raw material liquid is prepared from one or more fermentation raw materials selected from the group consisting of grain raw materials and sugar raw materials. Specifically, the mixture containing the fermentation raw material and raw water is heated, the starch is saccharified to prepare a sugar solution, then the obtained sugar solution is boiled, and then at least a part of the solid is removed. To prepare a fermentation raw material liquid.

  First, a mixture containing at least one of a grain raw material and a sugar raw material and raw water is prepared and heated, and a starch solution such as a grain raw material is saccharified to prepare a sugar solution. As a raw material of the sugar liquid, only the grain raw material may be used, only the sugar raw material may be used, or both may be used in combination. Examples of the grain raw material include barley, wheat, wheat such as malt, beans such as rice, corn, and soybean, and potatoes. The grain raw material can be used as a grain syrup, a grain extract or the like, but is preferably used as a ground grain product obtained by a grinding process. Grain pulverization can be carried out by a conventional method. As the pulverized cereal, a pulverized pulverized product, corn starch, corn grits or the like may be subjected to a treatment usually performed before and after the pulverization treatment. In the present invention, the pulverized grain used is preferably a malt pulverized product. By using the pulverized malt, it is possible to produce a fermented beer-like sparkling beverage with a clearer beer character. The malt pulverized product may be any product obtained by germinating barley, for example, Nijo barley, by a conventional method, drying it, and then pulverizing it to a predetermined particle size. Moreover, as a grain raw material used in this invention, one type of grain raw material may be sufficient, and what mixed several types of grain raw material may be sufficient. For example, pulverized malt may be used as the main material, and pulverized rice or corn may be used as the auxiliary material. Examples of the saccharide raw material include saccharides such as liquid sugar.

  Since the effect of improving the bitterness stimulation by reducing the NIBEM value is more effectively exhibited, the fermented beer-like sparkling beverage according to the present invention preferably has a malt use ratio of 66% by mass or less based on the total amount of raw materials, More preferably, it is 50 mass% or less, More preferably, it is 25 mass% or less, It is especially preferable that the malt is not used as a raw material. In addition, the malt use ratio is measured in accordance with the provisions of the Liquor Tax Law.

  You may add grain raw materials etc. and auxiliary materials other than water to the said mixture. Examples of the auxiliary material include hops, dietary fiber, yeast extract, fruit juice, bitters, coloring agents, herbs, and fragrances. Moreover, enzyme agents, such as saccharification enzymes, such as (alpha) -amylase, glucoamylase, and pullulanase, and protease, can be added as needed.

  The saccharification treatment is performed using an enzyme derived from a grain raw material or the like, or an enzyme added separately. The temperature and time during the saccharification treatment include the type of cereal raw material used, the proportion of cereal raw material in the entire fermentation raw material, the type of enzyme added and the amount of the mixture, the quality of the desired fermented beer-like sparkling beverage, etc. It is adjusted as appropriate in consideration. For example, the saccharification treatment can be performed by a conventional method such as holding a mixture containing grain raw materials and the like at 35 to 70 ° C. for 20 to 90 minutes.

  By boiling the sugar solution obtained after the saccharification treatment, a boiled juice (boiled sugar solution) can be prepared. The sugar solution is preferably filtered before boiling, and the obtained filtrate is preferably boiled. Moreover, you may boil this using the thing which added warm water to the malt extract instead of the filtrate of this sugar liquid. The boiling method and its conditions can be determined as appropriate.

  A fermented beer-like sparkling beverage having a desired flavor can be produced by appropriately adding herbs before boiling treatment or during boiling treatment. For example, by adding hops before boiling treatment or during boiling treatment and boiling treatment in the presence of hops, the flavor and aroma components of hops, particularly bitter components can be efficiently boiled. The addition amount of hops, the addition mode (for example, adding in several steps) and the boiling conditions can be determined as appropriate.

  The boiled juice obtained after the boiling treatment contains cocoons such as proteins produced by precipitation. Therefore, at least a part of solid content such as rice cake is removed from the broth. The removal of the soot may be performed by any solid-liquid separation process, but in general, the precipitate is removed using a tank called a whirlpool. The temperature of the broth in this case should just be 15 degreeC or more, and is generally performed at about 50-100 degreeC. The broth (filtrate) after removing the koji is cooled to an appropriate fermentation temperature with a plate cooler or the like. The broth after removing this koji becomes the fermentation raw material liquid.

  Next, as a fermentation process, yeast is inoculated into the cooled fermentation raw material liquid to perform fermentation. The cooled fermentation raw material liquid may be subjected to the fermentation process as it is, or may be subjected to the fermentation process after adjusting to a desired extract concentration. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts used for producing alcoholic beverages. Although it may be a top fermentation yeast or a bottom fermentation yeast, it is preferably a bottom fermentation yeast because it can be easily applied to large-scale brewing facilities.

  Furthermore, as a sake storage process, the obtained fermented liquor is aged in a storage tank, stored and stabilized under a low temperature condition of about 0 ° C., and then filtered as a filtration process. The target fermented beer-like sparkling beverage can be obtained by removing yeast and proteins insoluble in the temperature range. The said filtration process should just be a method which can filter and remove yeast, for example, diatomaceous earth filtration, filter filtration with a filter whose average pore diameter is about 0.4-1.0 micrometer etc. are mentioned.

  In general, a non-fermented beer-like sparkling beverage produced without undergoing a fermentation process can be produced by a method (preparation method) of mixing raw materials. For example, specifically, it can manufacture by the mixing process which prepares a preparation liquid by mixing each raw material, and the gas introduction process which adds a carbon dioxide gas to the obtained preparation liquid.

  First, in a preparation process, a preparation liquid is prepared by mixing raw materials. In the blending step, it is preferable to prepare a blended liquid in which all raw materials other than carbon dioxide gas are mixed. 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, raw material water may be mixed with solid (for example, powdered or granular) raw material and alcohol. The solid raw material is previously prepared as an aqueous solution, and these aqueous solution, alcohol, and raw water as required. You may mix. Furthermore, what heated the raw material in raw material water may be put, and the prepared preparation liquid may be heated.

Examples of the raw material include bitters, sours, sweeteners, caramel pigments, flavors, ethanol, antifoaming agents, emulsifiers, water-soluble dietary fibers, proteins or degradation products thereof.
Examples of bitters include hops, hop extracts, processed hops containing components obtained by isolating bitter components in hops, and bitters other than the bitter components derived from hops listed above. As the bitterness contained in the non-fermented beer-like sparkling beverage according to the present invention, a hop extract or a processed hop extract is preferable, and an isolated hop extract is particularly preferable.

  Examples of the acidulant include organic acids such as citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, phosphoric acid, lactic acid, adipic acid, and fumaric acid.

  Examples of the sweetener include sucrose, liquid sugar, oligosaccharide, dextrin, starch, sweet amino acid, high sensitivity sweetener and the like. Examples of the sweet amino acid include alanine and glycine, and alanine is preferable. Examples of the high-sensitivity sweetener include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, and sucralose.

Examples of the flavoring agent include beer extract, beer flavoring, and hop flavoring.
Examples of the antifoaming agent include silicone-based antifoaming agents such as dimethylpolysiloxane.
Examples of the emulsifier include polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, polypropylene glycol fatty acid ester, sorbitan fatty acid ester, polysorbate and the like.

  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 soybean dietary fiber (soluble soybean polysaccharide), polydextrose, indigestible dextrin, galactomannan, inulin, guar gum degradation product, pectin, gum arabic and the like.

  Since the effect of improving bitterness stimulation by reducing the NIBEM value is more effectively exhibited, the non-fermented beer-like sparkling beverage according to the present invention has a malt use ratio of 66% by mass or less based on the total amount of the solid raw material. It is preferably 50% by mass or less, more preferably 25% by mass or less, and particularly preferably malt is not used as a raw material. In addition, the malt use ratio is measured in accordance with the provisions of the Liquor Tax Law.

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

  After adding a carbon dioxide gas, you may perform the process which removes insoluble matters, such as filtration, with respect to the obtained non-fermented beer-like sparkling beverage. 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 and a reference example are shown and this invention is demonstrated further in detail, this invention is not limited to a following example etc.

<Bitterness value>
In subsequent experiments, the bitterness value of beverages was measured according to the EBC method.

<NIBEM value>
In subsequent experiments, the NIBEM value of the beverage was measured using a NIBEM measuring instrument (manufactured by Haffmans).

<Sensory evaluation>
In subsequent experiments, the sensory evaluation of the strength of bitterness stimulation and the beer-likeness of the beverage was performed as follows. The intensity of bitterness stimulation was defined as the intensity at which the stimulation derived from bitterness was felt in the oral cavity when the liquid was contained in the mouth.

  Specifically, a panel of 10 trained beer specialists evaluated the strength of the bitterness of the beverage and the beer quality compared to the control sample. The evaluation of the intensity of bitterness stimulation is as follows: 1 point is weaker in bitterness compared to the control sample, 2 points is the same as the control, and 3 points is stronger in bitterness stimulation than the control sample. It was. The evaluation of beer-likeness was such that 1 point was weaker than beer compared to the control sample, 2 points were beer-like compared to the control, and 3 points were more beer-like than the control sample. The evaluation score for each sample was the average of the evaluation scores of 10 trained beer panels. When the evaluation score of each sample was 1.5 points or less or 2.5 points or more, it was judged that the sample was different from the control sample.

[Example 1]
The influence of foam retention (NIBEM value) on bitterness stimulation in non-alcohol beer containing no alcohol was investigated.
First, 25 g of dextrin, 10 g of liquid sugar, 0.3 g of caramel, 0.7 g of phosphoric acid, and 1.0 g of fragrance are mixed with 1 L of water, and then the isopized hop extract (manufactured by John I. Haas, Inc) is finalized. A clear base solution was prepared by adding the non-alcohol beer obtained so that the bitterness of the non-alcohol beer was 17 BU, and further dissolving carbon dioxide so as to be 3.8 GV.

  This base solution had a NIBEM value of 0 seconds (Test 1), 50 seconds (Test 2), 80 seconds (Test 3), 100 seconds (Test 4), 150 seconds (Test 5), or 200 seconds (Control 1). Soluble soybean polysaccharide (product name: Soya Five S-LN, manufactured by Fuji Oil Co., Ltd.) was dissolved to produce a non-alcohol beer, and sensory evaluation of bitterness irritation strength and beer character was performed.

  The evaluation results of each sample are shown in Table 1. The quality of beer was almost the same for all non-alcohol beers, and there was no change in the beer quality due to the difference in NIBEM values, indicating that the NIBEM value did not significantly affect the beer quality. On the other hand, the score of bitterness irritation increased as the NIBEM value decreased, and the bitterness irritation improved as the foam retention decreased.

[Example 2]
The influence of foam retention (NIBEM value) on bitterness stimulation in non-alcohol beer containing no alcohol was investigated.
Specifically, Example 1 except that soybean-derived protein (product name: High Newt DC6, manufactured by Fuji Oil Co., Ltd.) was added instead of soluble soybean polysaccharide so as to achieve the blending amount shown in Table 2. Similarly, non-alcohol beer was produced, and sensory evaluation of bitterness stimulation strength and beer-likeness was performed.

  The evaluation results for each sample are shown in Table 2. The same result as in Example 1 was obtained. That is, the beer quality is almost the same for all non-alcohol beers, and there is no change in the beer quality due to the difference in the NIBEM value, and it has been found that the NIBEM value does not significantly affect the beer quality. On the other hand, the score of bitterness irritation increased as the NIBEM value decreased, and the bitterness irritation improved as the foam retention decreased.

[Example 3]
The influence of foam retention (NIBEM value) on bitterness stimulation in non-alcohol beers with different isoα acid contents was examined.

A clear base solution was prepared in the same manner as in Example 1 except that the use amount of the isotope hop extract was added so that the final bitterness of the non-alcohol beer was 5-30 BU.
In the obtained base solution, a soluble soybean polysaccharide (product name: Soya Five S-LN, manufactured by Fuji Oil Co., Ltd.) was dissolved so that the NIBEM value was 0 seconds (test sample) or 200 seconds (control sample). Non-alcoholic beer was produced. The test sample with an NIBEM value of 0 seconds was compared with a control sample with an NIBEM value with an equal bitterness value of 200 seconds, and a sensory evaluation of the intensity of bitterness stimulation was performed.

  Table 3 shows the evaluation results of each sample. In addition, although only the column of a test sample is in Table 3, all these results are the results compared with each control sample. The evaluation value of the intensity of bitterness stimulation increased in a bitterness-dependent manner for non-alcohol beer with a bitterness value of 5 BU to 15 BU, and decreased in a bitterness-dependent manner for a non-alcohol beer with a bitterness value of 15 BU to 30 BU. . The non-alcohol beer of test 11 with a bitterness value of 5 BU and the non-alcohol beer of test 17 with a bitterness value of 30 BU were not different from the control sample in the intensity of bitterness stimulation. From these results, it was found that the bitterness irritation improving effect by reducing the NIBEM value is not easily obtained even if the bitterness value is too small or too large, and the bitterness value is obtained favorably within the range of 8 to 25 BU. In this example, the intensity of bitterness stimulation was examined by comparing the NIBEM values by comparing the same bitterness intensity, but naturally, the higher the bitterness value, the stronger the bitterness stimulation was felt. . Non-alcoholic beer with a bitterness of 30 BU was commented that it was too bitter and difficult to drink.

[Example 4]
The influence of foam retention (NIBEM value) on bitterness stimulation by bitterness components other than iso-α acid was examined.
As an example of the bitterness component, except that an isolated hop extract (manufactured by John I. Haas, Inc), a quinine extract, or a washer extract was added so that the final alcohol-free beer had a bitterness of 17 BU. A clear base solution was prepared in the same manner as in 1.
In the obtained base solution, a soluble soybean polysaccharide (product name: Soya Five S-LN, manufactured by Fuji Oil Co., Ltd.) was dissolved so that the NIBEM value was 0 seconds (test sample) or 200 seconds (control sample). Non-alcoholic beer was produced. The test sample with an NIBEM value of 0 seconds was compared with a control sample with an NIBEM value of 200 seconds blended with the same bitterness component, and a sensory evaluation of the intensity of bitterness stimulation was performed.

  Table 4 shows the evaluation results of each sample. In addition, although only the column of a test sample is in Table 4, all these results are the results compared with each control sample. As a result, in the non-alcohol beer blended with the isopized hop extract, the sample with the NIBEM value of 0 seconds was more bitter than the sample with the NIBEM value of 200 seconds (Test 18), whereas the quinine extract Alternatively, in the non-alcohol beer blended with the quassha extract, the bitterness irritation was not improved even when the NIBEM value was reduced (Tests 19 and 20). From these results, it was suggested that the bitterness irritation improving effect by reducing the NIBEM value is an effect peculiar to the bitterness of iso-α acid.

Claims (13)

A method for improving the bitterness irritation of an effervescent beverage containing iso-α acid,
A method for improving bitterness irritation, comprising adjusting an NIBEM value of an effervescent beverage containing an iso-α acid and having a bitterness value of 8 to 25 BU to 75 seconds or less.   The method for improving bitterness irritation according to claim 1, wherein the sparkling beverage containing the iso-α acid is a beer-like sparkling beverage.   The method for improving bitterness irritation according to claim 1, wherein the sparkling beverage containing the iso-α acid is a non-alcohol beer-like sparkling beverage.   The improvement method of the bitterness irritation | stimulation as described in any one of Claims 1-3 whose effervescent drink containing the said (alpha) acid is a container-packed drink. An alpha acid and at least one selected from the group consisting of an antifoaming agent and an emulsifier, the NIBEM value is 75 seconds or less, the protein content is 0.1 g / 100 mL or less, and the bitterness value is 8 An effervescent beverage characterized in that it is -25 BU and is a beer-like effervescent beverage.   The sparkling beverage according to claim 5, which is a packaged beverage.   The sparkling beverage according to claim 5 or 6, which is a non-alcohol beer-like sparkling beverage. The sparkling beverage according to any one of claims 5 to 7, comprising an isopized hop extract. A method for producing an effervescent beverage containing isoalpha acid,
As a raw material, one or more selected from the group consisting of an antifoaming agent and an emulsifier,
Adjust the protein content of the beverage to 0.1 g / 100 mL or less,
Adjust the bitterness of the beverage to 8-25BU,
The manufacturing method of an effervescent drink characterized by adjusting the NIBEM value of a drink to 75 seconds or less. The manufacturing method of the sparkling beverage of Claim 9 which uses a hop or a hop processed product as a raw material. The manufacturing method of the sparkling beverage of Claim 9 or 10 which does not use malt as a raw material. Manufactured effervescent beverage is non-alcoholic beverages, the method of manufacturing effervescent beverage according to any one of claims 9-11. Producing foamed beverages are beer-like sparkling beverages, the method of manufacturing effervescent beverage according to any one of claims 9-12.