JP6545208B2 - Non-fermented beer-taste beverage and method for producing the same - Google Patents

Non-fermented beer-taste beverage and method for producing the same Download PDF

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JP6545208B2
JP6545208B2 JP2017040763A JP2017040763A JP6545208B2 JP 6545208 B2 JP6545208 B2 JP 6545208B2 JP 2017040763 A JP2017040763 A JP 2017040763A JP 2017040763 A JP2017040763 A JP 2017040763A JP 6545208 B2 JP6545208 B2 JP 6545208B2
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non
fermented beer
taste beverage
beer
taste
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規央 土井
規央 土井
小林 稔
稔 小林
慎介 伊藤
慎介 伊藤
中島 浩二
浩二 中島
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アサヒビール株式会社
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Description

  The present invention relates to a method for producing a non-fermented beer-taste beverage, and a non-fermented beer-taste beverage produced by the method.

BACKGROUND ART In recent years, soft drinks (so-called non-alcohol beer taste drinks) having a beer taste not belonging to liquor under the liquor tax law having an alcohol content of less than 1% by mass are widely used among consumers. Such a non-alcohol beer-taste beverage is suitable for hydration and is in line with the health-oriented trend in recent years because the total amount of alcohol consumed is low even when consumed in large quantities to enjoy the beer taste. (See, for example, Patent Documents 1 to 3).
Among such non-alcohol beer-taste beverages, those produced by suppressing (insufficient) alcohol fermentation in the production process, and reducing the alcohol content produced by fermentation, and fermentation completely What is produced by giving beer-like flavor by means other than fermentation (non-fermented beer taste drink) is known. Here, in particular, non-fermented beer-taste beverages have the advantage of being able to produce beer-flavored beverages without the need for a special fermenter in the production, and in the context of strengthening drunk driving regulations, consumption based on driving is assumed Are now widely sold as beverages that can be consumed by people with disabilities.

JP-A-8-228753 JP-A-8-509855 Japanese Patent Application Laid-Open No. 5-068528

By the way, dimethyl trisulfide (DMTS), which is a sulfur-containing compound, is widely known to be a substance that causes an odor that evokes a rotten vegetable odor in a non-alcohol beer-taste beverage, and gives preference in a non-alcohol beer-taste beverage. It is done. However, at DMTS concentrations, the threshold causing such rotten vegetable odor is extremely low, and its control is difficult, so no method for reliably reducing DMTS has been reported.
Therefore, the present invention is a method for producing a non-fermented beer-taste beverage, and it is an object of the present invention to provide a method for producing the non-fermented beer-taste beverage which can reliably reduce the concentration of DMTS. Do.

The present inventors conducted intensive studies in view of the above problems. As a result, when boiling sugar solutions, such as wort, in the container which contains copper in a heating part, it discovers that the said subject can be solved by adjusting pH of a sugar solution to 4.0 or more, and completes this invention It came to
Specifically, the present invention provides the following.
A first aspect of the present invention is a method for producing a non-fermented beer-taste beverage, which comprises a boiling step of boiling a sugar solution having a pH of 4.0 or more in a container containing copper in a heating unit. It is a manufacturing method.
A second aspect of the present invention is a non-fermented beer-taste beverage, wherein the concentration of copper ions is 60 ppb or less and the concentration of dimethyl trisulfide (DMTS) is 50 ppt or less.

According to the present invention, boiling is performed by setting the pH of a sugar solution such as wort to 4.0 or more in the boiling step, so copper ions do not elute from the copper contained in the container into the sugar solution, presumably copper The reaction reaction of ion catalysed DMTS can be suppressed, and the content of DMTS in the non-fermented beer-taste beverage can be significantly reduced.
As a result, it is possible to provide a non-fermented beer-taste beverage with a good flavor.

It is drawing which shows the relationship between pH and copper ion concentration in aqueous solution.

Hereinafter, the present invention will be described in detail with reference to the drawings.
<Method for producing non-fermented beer-taste beverage>
The method for producing a non-fermented beer-taste beverage according to the present invention has a boiling step of boiling a sugar solution having a pH of 4.0 or more in a container containing copper in a heating unit.
In addition, it is preferable that the non-fermented beer taste drink of this invention makes a starchy raw material a part of raw material at least. As a starchy raw material, barley such as barley is preferable, and malt is more preferable. Furthermore, it is preferable that the non-fermented beer taste drink of this invention contains a hop as a part of raw material. In the most preferred embodiment of the present invention, the non-fermented beer-taste beverage contains malt and hops as part of the raw material.

Here, in describing the non-fermented beer-taste beverage of the present invention, first, a general method for producing the non-fermented beer-taste beverage will be shown.
In the present invention, a non-fermented beer-taste beverage is basically produced by adding a carbon dioxide gas without fermenting a sugar solution prepared using a starchy raw material such as malt without using yeast.
When preparing a non-fermented beer-taste beverage, first, in general, if necessary, ground products such as malt etc. and if necessary, add warm water to starchy raw materials such as wheat, rice, corn starch etc. The starchy substance is preferably saccharified into maltose or the like mainly by using malt enzymes. To the filtrate obtained by filtering this saccharified solution, for example, auxiliary materials such as saccharides, cereal syrup, cereal extract, dietary fiber, fruit juice, bitter taste, pigment, hop and the like are added and boiled.
As described above, in the method for producing a non-fermented beer-taste beverage according to the present invention, a malt solution is not used, but a sugar solution is prepared only from starchy raw materials other than malt, or a sugar solution is produced from purified saccharides. It may be prepared. When preparing a sugar solution from starchy materials other than malt, it is preferable to add a composition containing amylase after adding warm water to the starchy material.
It is preferable to make boiling conditions of the sugar solution containing hop into about 60 to 90 minutes at temperature of 100 degreeC or more as needed. By boiling at a high temperature for a certain period of time, the alpha acid in hops added as needed can be converted to an iso alpha acid.
Raw materials such as ground malt of malt, starches such as wheat, rice and corn starch, liquid sugar such as sugar solution containing carbon source, and nitrogen source as amino acid-containing material other than wheat or malt are particularly used in the present invention. It is not limited, and when manufacturing a conventional beer taste drink, what is normally used may be used in the amount normally used.
To the solution to which the raw material has been added, precipitates such as hop cake are removed after boiling, and carbon dioxide gas can be added to obtain the desired non-fermented beer-taste beverage.
In addition, as described above, when preparing a non-fermented beer-taste beverage without using malt etc., for example, raw materials of cereals and / or beans, and an enzyme agent such as amylase which can hydrolyze starch and protein. A sugar solution may be prepared using this, and carbon dioxide gas may be added without fermenting this with yeast. Also in a non-fermented beer-taste beverage prepared without using malt or the like, an auxiliary material similar to an auxiliary material used for a non-fermented beer-taste beverage prepared using malt or the like can be used.
Moreover, when preparing the non-fermented beer taste drink of this invention, it is not the method of adding carbon dioxide gas in the state of gas to a raw material solution, but after preparing a thick raw material solution, the method of adding carbonated water is non A fermented beer-taste beverage may be prepared. Since such a method is carried out in a normal soft drink production process, a non-fermented beer-taste beverage can be conveniently prepared without using fermentation equipment.

[Boiling process]
The method for producing a non-fermented beer-taste beverage according to the present invention has, as its feature, a boiling step of boiling a sugar solution having a pH of 4.0 or more in a solution containing copper in a heating unit.
In general, when producing beer, the pH is adjusted to around 5 using a pH adjuster after completion of boiling, in order to form a healthy heat tube. Then, when organic acids, such as lactic acid, are produced | generated by yeast by a fermentation process, pH of beer falls to about 4.0. It is important from the viewpoint of microbial durability that the pH of beer be adjusted to around 4.0.
However, in the method for producing a non-fermented beer-taste beverage which does not go through the fermentation step, the organic acid is not generated by the yeast, and the pH of the beer is increased by the time the boiling is completed to realize the beer-like flavor and improve the microbial durability. It was normal to reduce to about 4.0.
Here, the boiling apparatus used for manufacture of beer may use copper with high heat conductivity for a heating site | part. Copper is known to elute into solution at low pH, especially in acidic solutions below pH 4.0, which is particularly pronounced (see also, eg, FIG. 1). In general, when a solution having a pH of about 4.0 or more is brought into contact with a container containing copper, copper ions do not elute, but when a solution having a pH of less than 4.0 is brought into contact with a container containing copper, copper Ions are easily eluted.
As described above, a sugar solution such as wort generally contains a sulfur-containing compound or, if necessary, a sulfur-containing compound is added. However, the inventors of the present invention unexpectedly unexpectedly It has been found that, when copper ions are present, the reaction between the sulfur-containing compound and the copper ions produces dimethyltrisulfide (DMTS) which gives an undesirable taste to non-fermented beer-taste beverages. Therefore, by boiling the sugar solution at a pH of 4.0 or more in a container containing copper in the heating part, elution of copper ions into the sugar solution can be suppressed, and as a result, the amount of DMTS produced can be reduced.
As described later, in general, a flavor composition containing a sulfur-containing compound having a thiol group may be added to a non-fermented beer-taste beverage in order to provide a beer-like flavor, but such a thiol-containing beverage The sulfur compound is removed from the non-fermented beer-taste beverage by reacting with copper ions, so from this point of view as well, the sugar solution is boiled at a pH of 4.0 or more, and the boiled sugar solution is a pH adjuster It is preferable to adjust the pH to less than 4.0 afterward using
The boiling pH of the sugar solution is preferably 5.0 or more, and more preferably 6.0 or more.
(Copper ion concentration)
In the non-fermented beer-taste beverage produced by the method for producing a non-fermented beer-taste beverage according to the present invention, the copper ion concentration in the sugar solution after the boiling step is preferably 450 ppb or less in the production process. It is more preferable that the ratio be 300 ppb or less. When the copper ion concentration in the sugar solution after the boiling step is within the above range, the generation of DMTS in the boiling step and the like is further suppressed, and a non-fermented beer-taste beverage with a good flavor can be provided.

[PH adjustment process]
In the present invention, it is preferable to adjust the pH to less than 4.0 after cooling the sugar solution to 10 ° C. or less after the boiling step, or after transferring the sugar solution to a copper-free container. In general, copper ions elute from a container containing copper into sugar solutions below pH 4.0 when the temperature of the sugar solution exceeds 10 ° C. and when the sugar solution is actually in contact with copper . For this reason, after the boiling step, after cooling the sugar solution to 10 ° C. or lower, or after transferring the sugar solution to a container not containing copper, the pH is adjusted to less than 4.0 to suppress the elution of copper ions. Thus, the pH of the non-fermented beer-taste beverage can be adjusted to an appropriate range while preventing the formation of DMTS.
Here, the pH adjuster that can be used in the pH adjustment step is not particularly limited, and a conventionally known pH adjuster that can be used in the production of a non-fermented beer-taste beverage can be used. As such pH adjusters, various acids, bases and salts may be mentioned, but as pH adjusters, citric acid, malic acid, acetic acid, tartaric acid, glucono delta lactone, phosphoric acid, succinic acid, ascorbic acid are particularly preferred. It is preferable to use acids such as various edible inorganic acids and / or organic acids such as acid, phytic acid and lactic acid.

[Filtration process]
In the manufacturing method of the non-fermented beer taste drink of this invention, it is preferable to have a filtration process which filters a sugar solution after a boiling process. Here, a filtration process is performed in order to remove solid content, such as beer lees contained in a sugar solution. In the method for producing a non-fermented beer-taste beverage according to the present invention, the copper ion concentration in the sugar solution after the filtration step is preferably 60 ppb or less, more preferably 40 ppb or less, and particularly preferably 10 ppb or less preferable. The concentration of dimethyltrisulfide (DMTS) in the sugar solution after the filtration step is preferably 50 ppt or less, more preferably 40 ppt or less, and particularly preferably 20 ppt or less.
In the present invention, in order to further reduce the copper ion concentration in the non-fermented beer-taste beverage, it is preferable to carry out a filtration step. The filtration step is more preferably performed using diatomaceous earth.

(Sulfur-containing compound having a thiol group)
Generally, in a method for producing a non-fermented beer-taste beverage, a flavor composition containing a sulfur-containing compound having a thiol group is treated in such a manner that the content of the sulfur-containing compound is a predetermined content. May be added to Non-fermented beer so as to obtain a predetermined concentration of a sulfur-containing compound having a thiol group, particularly a sulfur-containing compound such as 3-methyl-2-butene-1-thiol (MBT) and 3-methyl-2-butanethiol By adding to a taste drink, even in a beer taste drink that has not undergone fermentation, a good feeling of fermentation can be imparted while suppressing the generation of unpleasant odor.
Here, the flavor composition may be added to the non-fermented beer taste beverage at any stage. For example, the flavor composition may be added before saccharification of a raw material solution containing a starchy raw material such as malt, or may be added before, during or after boiling of a liquid sugar solution such as a sugar solution. Particularly, it is preferable to add it just before the product filling. Moreover, in the manufacturing method of a non-fermented beer taste drink, when adding a hop, a flavor composition may be added simultaneously with a hop, and may be added separately from a hop.

Here, the sulfur-containing compound having a thiol group is not particularly limited, and, for example, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, 3-methyl-1 Mention may be made of such compounds as -butanethiol and 2-methyl-1-butanethiol. Among these, as a sulfur-containing compound having a thiol group, 3-methyl-2-butene-1-thiol and a thiol group-containing sulfur-containing compound from the viewpoint that good fermentation feeling can be imparted to a non-fermented beer-taste beverage while suppressing generation of unpleasant odor. It is preferred to use 3-methyl-2-butanethiol. These sulfur-containing compounds having a thiol group may be used alone or in combination of two or more. Further, the above perfume composition may be a mixture of a sulfur-containing compound having a thiol group and another component other than the sulfur-containing compound having a thiol group, or may contain only a sulfur-containing compound having a thiol group. It may be
In the method for producing a non-fermented beer-taste beverage according to the present invention, the addition amount when adding the flavor composition containing a sulfur-containing compound having a thiol group is the sulfur-containing compound having a thiol group in the non-fermented beer-taste beverage The addition amount is preferably 1 × 10 2 ppt or more and 1 × 10 3 ppt or less, and more preferably 2 × 10 2 ppt or more and 5 × 10 2 ppt or less. By adding the flavor composition to the non-fermented beer-taste beverage within the above range of added amount, it is possible to provide an excellent non-fermented beer-taste beverage having excellent beer-likeness and a good feeling of fermentation. .

  In addition, although a non-fermented beer taste drink is non-fermented and does not contain alcohol, alcohol can be added and it can also be set as an alcoholic drink. The alcohol that can be added to the non-fermented beer-taste beverage is not limited, and examples include alcohol for raw materials, beer, shochu, awamori, whiskey, brandy, vodka, lamb, tequila, gin, spirits, and the like. The amount of alcohol added can be appropriately adjusted by assuming the final alcohol concentration of the non-fermented beer-taste beverage. The alcohol added to the non-fermented beer-taste beverage may be added at any stage.

<Non-fermented beer taste beverage>
The non-fermented beer-taste beverage of the present invention has a copper ion concentration of 60 ppb or less and a dimethyl trisulfide (DMTS) concentration of 50 ppt or less. The copper ion concentration is preferably 40 ppb or less, more preferably 10 ppb or less. The DMTS concentration is preferably 40 ppt or less, more preferably 20 ppt or less.
When the copper ion concentration of the non-fermented beer-taste beverage is within the above range, the generation of DMTS can be effectively suppressed, and a non-fermented beer-taste beverage excellent in beer flavor can be provided. it can.
Since dimethyldisulfide (DMDS) and dimethyltetrasulfide etc. are also likely to bring about the same flavor as dimethyltrisulfide (DMTS), the concentration in non-fermented beer-taste beverages is possible like dimethyltrisulfide (DMTS) It is preferable that it be as low as possible.

As described above, the non-fermented beer-taste beverage according to the present invention may or may not utilize malt, but when malt is used, it may be added to, for example, crushed malt, etc. It is preferable to add, if necessary, a saccharified solution obtained by saccharifying starchy substances such as rice and corn starch, and further to add various auxiliary materials. Examples of auxiliary raw materials added to the saccharified solution include dietary fiber, hops and / or bitter taste agents. When the non-fermented beer-taste beverage contains hops or a bittering agent, the non-fermented beer-taste beverage is provided with an appropriate bitter taste, and exhibits a beer-like taste and flavor.
In addition, as bittering agents, conventionally known bittering agents selected from bitter-tasting substances derived from hops, caffeine, gentian extract, peptides, theobromine, naringin, nigaki extract, nigarimugi extract, kina extract and the like are used can do.

  Hereinafter, the present invention will be described in detail by way of examples. The present invention is not limited to the examples shown below.

Example 1
Copper concentration, DMTS concentration, and the like in the non-fermented beer-taste beverage manufactured according to the conventional method of manufacturing the non-fermented beer-taste beverage (Sample 1) and the method of manufacturing the non-fermented beer-taste beverage of the present invention (Samples 2 and 3) The 3-methyl-2-butene-1-thiol (MBT) concentration is shown below.
A sensory test was conducted by three panelists on each material according to the criteria shown below to evaluate the presence or absence of DMTS-like aroma in a non-fermented beer-taste beverage. The results are shown in Table 1.
In addition, DMTS was measured by the gas chromatography mass spectrometry (GC / MS) method with air concentration apparatus, and the copper ion was measured using inductive coupling plasma mass spectrometry (ICP / MS method).
Among these, the analysis conditions of the DMTS concentration were as follows.
<Atmospheric concentration device aroma collection condition>
Equipment used: entech 6150D (manufactured by entech)
Collection temperature: 40 ° C
Sample volume: 100 mL
Collection amount: 750 mL
<GC / MS conditions>
Equipment (GS): Agilent 6890 (Agilent)
Equipment used (MSD): MSD: Agilent 5973 (manufactured by Agilent)
Column used: DB-1 (60 m × 0.32 mm ID 1 μm F. T) (manufactured by J & W) Temperature rising condition: 40 ° C. (5 min) → 10 ° C./min→300° C. (5 min)
Quantitative ion: m / z = 126
[Evaluation criteria]
×: Strong smell of DMTS-like ○: Some smell of DMTS-like slightly ◎: Almost no smell of DMTS-like Table 1

Example 2
For the non-fermented beer taste beverage manufactured by boiling under the condition of pH 4.0 using the method for producing the non-fermented beer taste beverage of the present invention, the copper ion concentration before and after the filtration step using diatomaceous earth is carried out It measured by the same ICP / MS method as Example 1, and the transition was shown in Table 2.
Table 2

Example 3
The relationship between pH and copper ion elution amount using a model system is shown. Add 370 mL of water to 1 g of copper beads, adjust to various pH values using phosphoric acid solution, boil at 105 ° C. for 60 minutes using an autoclave, and compare the concentration of copper ions in the aqueous solution with Example 1 It measured by the same ICP / MS method, The transition was shown in Table 3 and FIG. As apparent from Table 3 and FIG. 1, it was found that the elution of copper ions is slightly increased by setting the pH to 5.0 or less, and the elution of copper ions is increased by setting the pH to 4.0 or less.
Table 3

Claims (2)

  1. A method for producing a non-fermented beer-taste beverage, comprising:
    Boiling process to boil sugar solution which does not use malt,
    The above production method, wherein the non-fermented beer-taste beverage has a copper ion concentration of 60 ppb or less and a concentration of dimethyl trisulfide (DMTS) of 50 ppt or less.
  2.   The method for producing a non-fermented beer-taste beverage according to claim 1, which comprises adding 3-methyl-2-butene-1-thiol or 3-methyl-2-butanethiol.
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JP2003334543A (en) * 2002-05-16 2003-11-25 Kuraray Chem Corp Active carbon molding, manufacturing method therefor, and water purifier using the molding
EP1688478B2 (en) * 2005-02-03 2019-06-05 KRONES Aktiengesellschaft Apparatus for heating a fluid
JP5672773B2 (en) * 2009-12-18 2015-02-18 不二製油株式会社 Non-fermented beer flavored carbonated beverage
JP5611646B2 (en) * 2010-04-14 2014-10-22 アサヒビール株式会社 Beer-taste beverage and method for producing the same
EP2385100A1 (en) * 2010-05-07 2011-11-09 Anheuser-Busch InBev S.A. Low alcohol or alcohol free beer and method for producing it
RU2577140C2 (en) * 2010-05-19 2016-03-10 Сантори Холдингз Лимитед Beverages with beer taste and stabilised foam
JP5073784B2 (en) * 2010-05-25 2012-11-14 麒麟麦酒株式会社 A beer-taste beverage with a refreshing fruit scent, such as Muscat, lychee, mango and passion fruit, and a method for producing the same
JP5972519B2 (en) * 2010-07-30 2016-08-17 麒麟麦酒株式会社 Beer-taste beverage with a fruit-like scent with a rose-like scent and method for producing the same
JP5972521B2 (en) * 2010-07-30 2016-08-17 麒麟麦酒株式会社 Beer-taste beverage with pineapple-like fruit aroma and method for producing the same
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