JP6511663B2 - Method of producing sparkling beverage - Google Patents

Description

  The present invention relates to a process for the preparation of an effervescent beverage having an improved quality of cereal incense.

  Throughout the present specification, the "foamable beverage" refers to an alcoholic beverage having foaming property by carbon dioxide gas and having the same or similar flavor as beer, regardless of classification according to liquor tax law, raw materials used and amount thereof used Means non-alcoholic beverage. Therefore, the effervescent beverage is used in a sense that it includes not only beer and low-malt beer currently prescribed in the liquor tax law and its related regulations, but also a third beer and a non-alcohol beer-taste beverage.

For effervescent beverages including beer and beer-taste beverages, prepare sugar solutions containing maltose and glucose, etc., add bitter taste ingredients such as hops and hops extract to this, and ferment with yeast if necessary (See, for example, Patent Document 1 (Japanese Patent Application Laid-Open No. 10-323174), 2 (Japanese Patent Application Laid-Open No. 2002-519018), 3 (Japanese Patent Application Laid-Open No. 2003-251175)). In preparation of the sugar solution, it is general to saccharify the starchy substance contained in malt, but depending on the performance and quality of the final product, the amount of malt used is reduced or the malt is not used. Sugar solutions may also be prepared. For example, in general, for an effervescent beverage known as low-malt beer, the amount of malt used in raw materials other than water is 66.6% by mass or less, less than 50% by mass, less than 25% by mass, etc. , Various malt content rates are known. In addition, as a sparkling beverage commonly referred to as a "third beer", a beverage that does not use malt as a raw material or a beverage in which another alcoholic beverage is mixed with the above-mentioned sparkling beverage is known. Furthermore, it is also known that a non-alcohol beer-taste beverage not classified as an alcoholic beverage can be provided by extremely suppressing fermentation in the fermentation process to suppress the production of alcohol or not performing the fermentation process.
Thus, in the field of effervescent beverages, effervescent beverages having a wide variety of performances and qualities according to the various preferences and needs of consumers are provided to improve consumer satisfaction.

By the way, also in foamable beverages other than beer, it is known that the degree of cereal incense due to the aroma component derived from malt contributes to the appearance of beer-like flavor. Here, in general, it has been known that when the amount of malt used in the sparkling beverage is reduced, the incense of cereal grains tends to be insufficient or the quality of the incense grains is lowered than a required level. .
Therefore, an object of the present invention is to provide a method for producing a sparkling beverage having improved high quality cereal incense regardless of the amount of malt used in the raw material of the sparkling beverage.

The inventors of the present invention conducted intensive studies to solve the above-mentioned problems. As a result, after preparing a sugar liquid, proline is added to a sugar liquid, and it discovers that the said subject can be solved by boiling the sugar liquid to which proline was added after that, It came to complete this invention.
Specifically, the present invention provides the following.
(1) A method for producing a foamable beverage, comprising a sugar liquid preparation step of preparing a sugar liquid, an amino acid addition step of adding proline to the sugar liquid, and a boiling step of boiling the sugar liquid to which proline is added.
(2) The method for producing a foamable beverage according to (1), wherein the content of malt in the raw materials other than water is less than 50% by mass.
(3) The method for producing an effervescent beverage according to (1) or (2), wherein the content of proline in the sugar liquid is 0.2 mg / 100 mL or more and 355 mg / 100 mL or less.
(4) The method for producing a foamable beverage according to (3), wherein the content of proline in the sugar liquid is 13 mg / 100 mL or more and 355 mg / 100 mL and the foamable beverage is an alcoholic beverage.
(5) The method for producing a foamable beverage according to (3), wherein the content of proline in the sugar liquid is 0.2 mg / 100 mL or more and 15 mg / 100 mL or less, and the foamable beverage is a non-alcoholic beverage.
(6) The effervescent beverage according to any one of (1) to (5), wherein, in the amino acid addition step, at least one member selected from the group consisting of cysteine, tryptophan and methionine is added to the sugar solution in addition to proline. Manufacturing method.
(7) The added amounts of cystine, tryptophan and methionine are 0.2 mg / 100 mL or more and 20 mg / 100 mL or less, 10 mg / 100 mL or more and 50 mg / 100 mL or less, and 0.2 mg / 100 mL or more and 10 mg / 100 mL or less (6 The manufacturing method of the sparkling beverage as described in 2.).
(8) The method for producing an effervescent beverage according to any one of (1) to (7), wherein at least a part of the raw material is malt.
(9) The method for producing an effervescent beverage according to any one of (1) to (8), wherein a part of the raw material is a soy protein product degradation product.
(10) The method for producing an effervescent beverage according to any one of (1) to (9), which does not have a fermentation step of fermenting a sugar liquid with yeast.

  In the present invention, after the sugar liquid preparation step, proline is added to the sugar liquid prior to the boiling step. Therefore, while the concentration of proline in the sugar liquid at the time of boiling is further increased, and it is possible to generate a large amount of aroma components contributing to the cereal incense of the sparkling beverage, the quality of the cereal incense of the sparkling beverage is improved. it can. Therefore, the effervescent beverage obtained by the method for producing an effervescent beverage according to the present invention has improved high quality cereal incense regardless of the amount of malt used in the raw material.

Hereinafter, the present invention will be described in detail.
<Method of producing sparkling beverage>
The method for producing a foamable beverage of the present invention comprises, as essential steps, a sugar solution preparation step of preparing a sugar solution, an amino acid addition step of adding proline to the sugar solution, and a boiling step of boiling the sugar solution to which proline is added. And. Moreover, the manufacturing method of the foamable drink of this invention may have a fermentation process which ferments a sugar liquid using yeast as needed, and does not need to have the said fermentation process.

[Sucrose preparation process]
In the present specification, "sugar solution" is an aqueous solution containing monosaccharides, disaccharides, and trisaccharides or higher saccharides, and is generally obtained by hydrolysis of a starchy raw material, but sugars May be prepared by adding it directly to water.
As a starchy raw material, malt and its extract are typical, but rice and corn starch etc. can also be mentioned besides malt.
In preparation of the sugar solution, generally, malt or malt as a main raw material, and if necessary, starchy substances other than malt such as rice and corn starch as auxiliary raw materials are added to warm water and mixed, The mixture is kept warm and hydrolyzed using a saccharifying enzyme such as amylase which is mainly contained in malt to hydrolyze the ground material of malt and starch contained in other auxiliary materials to produce sugar such as maltose. When preparing a liquid sugar from malt or other starchy material, for example, it may be maintained at 35 ° C. to 50 ° C. for 20 minutes to 90 minutes.
(Use of malt etc.)
Here, in the present invention, it is preferable to use malt as a starchy raw material, but it is not necessary to use malt. The amount of malt used in the case of using malt as the starch material can be, for example, 66.6% by mass or less, less than 50% by mass, or less than 25% by mass with respect to the total amount of ingredients other than water. The amount of malt used in the total amount of raw materials other than water may be appropriately adjusted according to the performance and quality required for the final product. In the method for producing a sparkling beverage of the present invention, it is preferable to use malt as at least a part of the raw material in preparation of the sugar liquid.

  In addition, when preparing an effervescent beverage which is not an alcoholic beverage such as a non-alcohol beer-taste beverage, it is preferable to prepare a sugar liquid using malt or malt malt as a starchy material, but it has a beer-like flavor In order to reproduce, in addition to malt or ground malt, sugar, cereal syrup derived from cereal other than malt, starchy raw material other than malt such as cereal extract, dietary fiber, fruit juice, bitter taste agent, pigment etc. It is also good.

(Content of monosaccharide in sugar solution)
The content of monosaccharides in the sugar solution may be adjusted by adding saccharides such as maltose, glucose and fructose. The content of monosaccharide in the sugar solution is preferably 30% by mass to 95% by mass, more preferably 35% by mass to 95% by mass, and preferably 50% by mass to 95% by mass Is more preferable, and 60% by mass or more and 90% by mass or less is particularly preferable. By adjusting the monosaccharide content in the sugar liquid, the generation amount of the aroma component contributing to the cereal incense is further increased, and it is possible to produce a foamable beverage in which the cereal incense is further improved.
(Preparation of sugar solution when malt is not used)
When preparing a sugar liquid without using malt, in addition to starch and / or sugars, a nitrogen source or pigment derived from other than wheat or malt is mixed with warm water, and it is hydrolyzed by a saccharifying enzyme such as amylase. To prepare a sugar solution. As these saccharifying enzymes, conventionally known saccharifying enzyme preparations and the like may be used.

  The starches such as rice and corn starch, and the saccharides serving as a carbon source, which are used in the present invention, are not particularly limited, and those usually used when producing conventional effervescent beverages are generally used. It may be used in an amount that

[Amino acid addition process]
The method for producing a sparkling beverage of the present invention has an amino acid addition step of adding proline to a sugar solution. By adding proline to the sugar solution and then boiling the sugar solution to which proline is added in the boiling step, the effervescent beverage has a good and improved grainy aroma. The content of proline in the sugar solution to which proline is added is preferably 0.2 mg / 100 mL or more and 355 mg / 100 mL or less. When the effervescent beverage is an alcoholic beverage, the content of proline in the sugar solution is more preferably 13 mg / 100 mL or more and 355 mg / 100 mL or less, and further preferably 20 mg / 100 mL or more and 100 mg / 100 mL or less preferable. Conversely, when the effervescent beverage is a non-alcoholic beverage, the content of proline in the sugar solution is more preferably 0.2 mg / 100 mL or more and 15 mg / 100 mL or less, and 0.2 mg / 100 mL or more and 5 mg / 100 mL It is more preferable that it is the following. When the content of proline is in the above range, good grainy aroma can be effectively improved in the sparkling beverage.
In the amino acid addition step, in addition to proline, an amino acid other than proline may be added. Here, as an amino acid other than proline which can be added to the sugar solution, a conventionally known natural amino acid may be selected as an amino acid constituting the protein, and alanine, cysteine, aspartic acid, glutamic acid, glutamic acid, phenylalanine, glycine, histidine, isoleucine, lysine Or at least one selected from the group consisting of leucine, methionine, asparagine, glutamine, arginine, serine, threonine, valine, tryptophan and tyrosine. As the above amino acids, cysteine, methionine and tryptophan are preferable. By adding these three amino acids in combination with proline, the improvement of the quality and quantity of cereal aroma by the addition of proline can be made more effective. The amino acids may be added as an amino acid preparation, or as an amino acid-containing material such as yeast extract.
In the method of producing an effervescent beverage according to the present invention, when an amino acid other than proline is added to the sugar solution, the amount added is preferably 0.2 mg / 100 mL or more and 300 mg / 100 mL or less, usually 0.2 mg / mL. More preferably, it is 100 mL or more and 50 mg / 100 mL or less. Moreover, when an effervescent drink is an alcoholic beverage, it is more preferable that the addition amount of amino acids other than proline is 2 mg / 100 mL or more and 300 mg / 100 mL or less, and when an effervescent drink is a non-alcoholic beverage, except proline The amino acid is more preferably added so that the content in the sparkling beverage is 0.2 mg / 100 mL or more and 5 mg / mL or less. By making addition amount of amino acids other than proline into a thing of said range, content of the flavor component which contributes to the cereal incense in a sparkling beverage can be raised effectively. Furthermore, in the amino acid addition step, when at least one selected from the group consisting of cysteine, methionine and tryptophan is used in addition to proline, the addition amount thereof is 0.2 mg / 100 mL or more and 20 mg / 100 mL or less, 0.2 mg respectively It is preferable that it is / 100 mL or more and 10 mg / 100 mL or less and 10 mg / 100 mL or more and 50 mg / 100 mL or less. In particular, when the effervescent beverage is an alcoholic beverage, the addition amount of cysteine and methionine is more preferably 2 mg / 100 mL or more and 20 mg / 100 mL or less and 2 mg / 100 mL or more and 10 mg / 100 mL or less, and the effervescent beverage is non-alcoholic In the case of a beverage, it is more preferable to add cysteine and methionine such that the content in the sparkling beverage is 0.2 mg / 100 mL or more and 5 mg / 100 mL or less. By adding each of the above amino acids in the above amounts, the content of the aroma component contributing to the cereal incense can be effectively increased, and a more favorable cereal incense can be imparted to the sparkling beverage .

(Soy protein degradation products)
In the method of producing an effervescent beverage according to the present invention, it is possible to use a soy protein product degradation product as a part of the raw material. It is preferable to use a soybean protein decomposition product obtained by hydrolyzing a protein obtained from soybean by a chemical / biochemical treatment to remove insoluble components such as precipitates. In particular, for effervescent beverages, it is preferable to use those that do not precipitate even in an acidic solution, since the beverage becomes acidic due to the presence of carbonic acid in the beverage.
By using the soy protein product decomposition product as part of the raw material of the foamable beverage, it is possible to provide a foamable beverage having good flavor and flavor derived from the peptide and having a good foamability.

[PH adjustment process]
In the method for producing a sparkling beverage of the present invention, it is preferable to have a pH adjustment step of adjusting the pH of the sugar solution prepared in the sugar solution preparation step to 5.8 or more. By adjusting the pH of the sugar liquid prepared in the sugar liquid preparation step, the sugar liquid is boiled at a higher pH, and the production amount of the component contributing to the grain aroma in the sugar liquid is increased. The above pH is preferably 6.0 or more and 7.0 or less, and more preferably 6.0 or more and 6.5 or less.
In addition, in the manufacturing process of a normal effervescent beverage, there is often no pH adjustment step before boiling of the sugar solution, and even if the pH is adjusted, the pH of the sugar solution at boiling becomes 5.2 or less It is common to make adjustments.
In the pH adjustment step, it is preferable to adjust the pH using a pH adjuster commonly used in the field of beverages. As a pH adjuster, an edible acid or base can be mentioned, and it is particularly preferable to use a base such as sodium carbonate, potassium carbonate, sodium hydrogencarbonate or the like as the edible base.
The prepared sugar solution is preferably filtered prior to or subsequent to the pH adjustment step to remove insoluble components.

[Boiling process]
Hops are added to the sugar solution prepared by the sugar solution preparation step and to which proline is added, and the mixture is boiled. Here, when hops are added to the sugar solution, it is preferable to add hops at any stage from the start of boiling to the end of boiling. In addition, the boiling time is not particularly limited, and the usual boiling time of the sparkling beverage may be adopted.
In the present invention, since the boiling step is carried out after the addition of the amino acid in the amino acid addition step, the reaction of various components in the sugar solution is promoted in the boiling step, and the components contributing to the good cereal aroma in the sparkling beverage The amount of production increases. For this reason, according to the method for producing an effervescent beverage of the present invention, an effervescent beverage having good cereal aroma can be produced regardless of the amount of malt used in the raw material.

[Fermentation process]
The method for producing an effervescent beverage according to the present invention includes, as necessary, a fermentation step of fermenting a sugar liquid with yeast. In this case, the boiled sugar solution is subjected to a bath called whirlpool to remove precipitates such as hops and cooled to an appropriate temperature by a plate cooler. Fermentation is carried out by inoculating yeast into the cooled sugar solution. Next, the obtained fermented liquid is aged, and then the yeast cells and proteins are removed by filtration to obtain a desired effervescent beverage.
Fermentation conditions at the time of fermenting a sugar liquid using yeast may adopt fermentation conditions usually used in the production of a sparkling beverage. Specifically, it may be fermented at a temperature of 2 ° C. or more and 20 ° C. or less for 1 day or more and 10 days or less.

The method for producing an effervescent beverage according to the present invention may not have a fermentation step of fermenting a sugar liquid using yeast, depending on the type of effervescent beverage required. In this case, another alcoholic beverage may be mixed with the obtained sugar solution to form an effervescent beverage containing alcohol, and an optional component may be added to the obtained sugar solution to adjust the flavor, and the non-alcohol beer taste is obtained. It may be a non-alcohol effervescent beverage such as a beverage.
In addition, for effervescent beverages that are not alcoholic beverages, basically, a liquid sugar solution prepared by saccharifying starchy substances such as malt is not fermented by yeast or in a state in which fermentation by yeast is extremely suppressed. It is produced by holding and adding carbon dioxide gas to the obtained solution. The method for producing a sparkling beverage of the present invention is also applicable to a method for producing a sparkling beverage which is not such an alcoholic beverage.

Example 1
12 g of ground malt was added to 500 mL of water, mixed well, and kept at 50 ° C. to 70 ° C. for 90 minutes to prepare a saccharified barley solution. After filtering this malted solution, a sugar solution is prepared by adding 3 g of the soy protein product decomposition product and a mixed solution of saccharides (starch-based material) 120 g (equivalent to 114 g of solid content) and water of a total amount of 1 L. (Sugar solution preparation step). In addition, the content rate of the monosaccharide in a sugar liquid was 70 mass%. To this sugar solution, proline (50 mg), methionine (4 mg), or valine (10 mg) was added per 100 mL of sugar solution (amino acid addition step). The concentration of proline in the sugar solution to which no amino acid was added was about 3 mg / 100 mL. To this, 1 g of hop was added, and boiled at 100 ° C. for 90 minutes (boiling step), and after boiling, the filtered sugar solution was inoculated with yeast and fermented at 15 ° C. for 7 days (fermentation step).
About the obtained sparkling beverage, the strength of the cereal incense was evaluated by sensory evaluation by six panelists based on the evaluation criteria shown below.
The results are shown in Table 1.
[Evaluation criteria]
(Grain incense intensity)
3: Stronger than control 2: Equal to control 1: Less than control

Table 1

As shown in Table 1, in the effervescent beverage in which proline was added to the sugar solution, the grain aroma was significantly improved as compared to the case where no amino acid was added. On the other hand, in the effervescent beverage to which valine or methionine was added, there was no significant difference although cereal aroma tended to increase as compared with the case where no amino acid was added.
Therefore, it was found that the addition of proline to the sugar solution can significantly improve the cereal incense of the sparkling beverage.

Example 2
12 g of ground malt was added to 500 mL of water, mixed well, and kept at 50 ° C. to 70 ° C. for 90 minutes to prepare a saccharified barley solution. After filtering this malted solution, a sugar solution is prepared by adding 3 g of the soy protein product decomposition product and a mixed solution of saccharides (starch-based material) 120 g (equivalent to 114 g of solid content) and water of a total amount of 1 L. (Sugar solution preparation step). In addition, the content rate of the monosaccharide in a sugar liquid was 70 mass%. To this sugar solution, proline (50 mg) was added per 100 mL of sugar solution, and cysteine (4 mg), methionine (4 mg) and tryptophan (20 mg) were added as optional additional components (amino acid addition step). The concentration of proline in the sugar solution to which no amino acid was added was about 3 mg / 100 mL. To this, 1 g of hop was added, and boiled at 100 ° C. for 90 minutes (boiling step), and after boiling, the filtered sugar solution was inoculated with yeast and fermented at 15 ° C. for 7 days (fermentation step).
With respect to the obtained effervescent beverage, the strength of the cereal incense was evaluated by sensory evaluation by six panelists based on the evaluation criteria equivalent to Example 1.
The results are shown in Table 2.

Table 2

  As is clear from Table 2, when proline was added to the sugar solution, the strength of the cereal incense of the sparkling beverage was improved as compared to the case where no amino acid was added or the case where amino acids other than proline were combined and added. . In particular, an effervescent beverage in which cysteine, methionine, tryptophan are added in combination with proline in a sugar solution is one having excellent cereal aroma, and is better than an effervescent beverage in which proline is added alone in a sugar solution. It had a cereal incense.

Example 3
12 g of ground malt was added to 500 mL of water, mixed well, and kept at 50 ° C. to 70 ° C. for 90 minutes to prepare a saccharified barley solution. After filtering this malted solution, a sugar solution is prepared by adding 3 g of the soy protein product decomposition product and a mixed solution of saccharides (starch-based material) 120 g (equivalent to 114 g of solid content) and water of a total amount of 1 L. (Sugar solution preparation step). In addition, the content rate of the monosaccharide in a sugar liquid was 70 mass%. To this sugar solution, proline was added in an amount of 10 mg to 100 mg per 100 mL of sugar solution (amino acid addition step). The concentration of proline in the sugar solution to which no amino acid was added was about 3 mg / 100 mL. To this, 1 g of hop was added, and boiled at 100 ° C. for 90 minutes (boiling step), and after boiling, the filtered sugar solution was inoculated with yeast and fermented at 15 ° C. for 7 days (fermentation step).
About the test liquid of the obtained sparkling beverage, based on the evaluation criteria for grain aroma intensity equivalent to Example 1 and the evaluation criteria for palatability of the following cereal aroma, by sensory evaluation by six panelists, The intensity of cereal incense and the palatability of cereal incense were evaluated.
The results are shown in Table 3.
[Evaluation criteria]
(Patability of cereal incense)
5: preferred over control 4: slightly preferred over control 3: same as control 2: slightly preferred over control 1: preferred over control

Table 3

  As is apparent from Table 3, when proline is added to a test solution of a sugar solution containing proline at a concentration of about 3 mg / 100 mL, the strength of grain aroma is generally improved according to the amount of proline added, and proline is added. At a dose of 50 mg / 100 mL, the most desirable grain aroma intensity and grain palatability were obtained. Therefore, it was found that the strength and quality of the cereal incense in the sparkling beverage change depending on the amount of proline added.

Example 4
A mixed solution of 15 g of saccharide mixture (equivalent to 14.2 g of solid content) and 5 g of degraded soybean protein product was added to 1 L of water and thoroughly mixed to prepare a sugar solution (sugar solution preparation step). In addition, the content rate of the monosaccharide in a sugar liquid was 30 mass%. To this sugar solution, proline was added so that the content of proline was 0.2 mg, 0.5 mg, 1.0 mg, 2.0 mg, 5.0 mg, 10.0 mg, 15.0 mg per 100 mL of sugar solution. (Amino acid addition step). To this, 0.02 g of hop extract was added. The obtained sugar solution was boiled at 100 ° C. for 60 minutes (boiling step), and after boiling, carbon dioxide gas was added to the filtered sugar solution to obtain a non-fermentable foamable beverage.
About the obtained foamable beverage, the strength of beer-likeness and graininess was evaluated by sensory evaluation by six panelists based on the evaluation criteria shown below.
The results are shown in Table 4.
[Evaluation criteria]
(Grain feeling)
5: stronger than control 4: slightly stronger than control 3: same as control 2: slightly weaker than control 1: weaker than control (beer like)
5: stronger than control 4: slightly stronger than control 3: same as control 2: slightly weaker than control 1: weaker than control

Table 4

As shown in Table 4, in the effervescent beverage in which proline was added to the sugar solution, the graininess and the beer-likeness were significantly improved as compared with the case where no amino acid was added. Such an effect is preferably exhibited particularly when the amount of proline added is 0.2 mg / 100 mL or more and 5.0 mg / 100 mL or less.
Therefore, it was found that the addition of proline to the sugar solution can significantly improve the cereal incense of the sparkling beverage.

Example 5
A mixed solution of 15 g of saccharide mixture (equivalent to 14.2 g of solid content) and 5 g of degraded soybean protein product was added to 1 L of water and thoroughly mixed to prepare a sugar solution (sugar solution preparation step). In addition, the content rate of the monosaccharide in a sugar liquid was 30 mass%. To this sugar solution, proline, cysteine and methionine were respectively added to be 1.0 mg, 0.4 mg and 2.0 mg per 100 mL of sugar solution (amino acid addition step). To this, 0.02 g of hop extract was added. The obtained sugar solution was boiled at 100 ° C. for 60 minutes (boiling step), and after boiling, carbon dioxide gas was added to the filtered sugar solution to obtain a non-fermentable foamable beverage.
With respect to the obtained effervescent beverage, based on the same evaluation criteria as Example 4, the feeling of grain and beerness were evaluated on the basis of the evaluation criteria shown below, and the feeling of fermentation was evaluated by sensory evaluation by six panelists.
The results are shown in Table 5.
[Evaluation criteria]
(Fermentation feeling)
5: stronger than control 4: slightly stronger than control 3: same as control 2: slightly weaker than control 1: weaker than control

Table 5

As shown in Table 5, in the effervescent beverage in which proline is added to the sugar solution, the graininess and the beer-likeness are significantly improved as compared with the case where no amino acid is added. And was enhanced by the addition of methionine. Moreover, in the effervescent drink which added cysteine in addition to proline in a sugar liquid, the fermented feeling of the effervescent drink improved notably.
Therefore, it was found that the graininess, beerness and fermentation feeling of the effervescent beverage can be significantly improved by adding proline and, in addition to this, cysteine and methionine to the sugar solution.

Example 6
50 g of crushed malt was added to 300 mL of water, mixed well, and kept at 50 ° C. to 70 ° C. for 90 minutes. A filtrate having 13% of an extract content (nonvolatile component) obtained by filtering this malted solution was diluted so that the final extract content became 0.5%, to prepare a malted solution. Separately from this malted solution, 15 g of a mixed solution of sugars (equivalent to 14.2 g of solid content) and 5 g of a degraded soybean protein product are added to 1 L of water and thoroughly mixed, and the resulting solution is mixed with the malted solution A sugar solution was prepared (sugar solution preparation step). In addition, the content rate of the monosaccharide in a sugar liquid was 32 mass%. Proline was added to this sugar solution so that the concentration in the sugar solution was 5.0 mg / 100 mL (amino acid addition step). To this, 0.02 g of hop extract was added and boiled at 100 ° C. for 60 minutes (boiling step), and after boiling, carbon dioxide gas was added to the filtered sugar solution to obtain a non-fermentable foamable beverage.
For the obtained effervescent beverage, based on the same evaluation criteria as Example 4, the feeling of grain and beer are evaluated based on the same evaluation criteria as Example 5, and the feeling of fermentation is evaluated by sensory evaluation by six panelists did.
The results are shown in Table 6.
Table 6

As shown in Table 5, in the effervescent beverage in which proline was added to the sugar solution, the graininess and the beer-likeness were significantly improved as compared with the case where no amino acid was added.
Therefore, it was found that the addition of proline to the sugar solution can significantly improve the graininess and beerness of the sparkling beverage.

Claims (4)

A sugar liquid preparation step of preparing a sugar liquid having a content of monosaccharides of 30% by mass or more and 95% by mass or less;
An amino acid addition step of adding proline, cysteine, tryptophan, and methionine to a sugar solution, and a boiling step of boiling the sugar solution to which proline is added,
The content of proline in the sugar solution obtained in the amino acid addition step is 0.2 mg / 100 mL or more and 15 mg / 100 mL or less, the content of cysteine is 0.2 mg / 100 mL or more and 20 mg / 100 mL or less, and the content of tryptophan Is 10 mg / 100 mL or more and 50 mg / 100 mL or less, and the content of methionine is 0.2 mg / 100 mL or more and 10 mg / 100 mL or less.
Part of the raw material is Ri soy protein pledge decomposition products der,
The manufacturing method of a beer-like foamable drink which does not have a fermentation process which ferments a sugar liquid using yeast . The method for producing a beer-like foamable beverage according to claim 1, wherein the content of malt in the raw materials other than water is less than 50% by mass. The beer-like manufacturing method of the sparkling beverage according to claim 1 or 2, wherein the sparkling beverage is a non-alcoholic beverage. The method for producing a beer-like foamable beverage according to any one of claims 1 to 3, wherein at least a part of the raw material is malt.