JP6545817B2 - Non-alcohol beer-taste beverage - Google Patents

Description

  The present invention relates to non-alcohol beer-taste beverages.

  γ-Aminobutyric acid is known as an inhibitory neurotransmitter in the living body, and has a blood pressure lowering action, a mental stability action, an action to improve the kidney and liver function, an alcohol metabolism promoting action, etc. Has attracted attention as a material to be blended into products.

  For example, Patent Document 1 discloses a method for producing wort and malt extract containing γ-aminobutyric acid, and discloses using them for beverages such as coffee and cocoa.

Patent No. 4440560

  However, it has been found that, although there is no problem with beverages such as coffee and cocoa, when γ-aminobutyric acid is added to a non-alcohol beer-taste beverage, the finish of the aftertaste may stand out.

  Therefore, it is an object of the present invention to provide a non-alcohol beer-taste beverage which reduces the finish of the aftertaste and realizes a good flavor while containing γ-aminobutyric acid.

  The inventors of the present invention conducted intensive studies and found that when a non-alcohol beer-taste beverage is blended with a specific amount of an acidulant, the finish of the aftertaste is reduced and the flavor is improved.

  That is, the present invention is a non-alcohol beer-taste beverage which contains γ-aminobutyric acid and an acidulant, the content of γ-aminobutyric acid is 500 ppm or less, and the content of the acidulant is 120 ppm or more in citric acid conversion. About.

  According to the present invention, it is possible to provide a non-alcohol beer-taste beverage in which the finish of the aftertaste is reduced and a good flavor is realized while containing γ-aminobutyric acid.

  The non-alcohol beer-taste beverage (hereinafter, also referred to as "beer-taste beverage" or "beverage") according to the present invention contains γ-aminobutyric acid and an acidulant.

  It is not clear that the mechanism of reducing the aftertaste reduction by combining a specific amount of the acidulant is not clear, but it is presumed that the aftertaste is caused by the sour taste. Each component will be described below.

  γ-Aminobutyric acid is a kind of amino acid widely distributed in animals and plants etc. and can be obtained by fermentation of germ rice, green tea, rice bran by lactic acid bacteria, fermentation by lactic acid bacteria from glutamic acid, etc., but it is not particularly limited . Further, a natural raw material containing γ-aminobutyric acid may be concentrated and purified, or a synthetic product of γ-aminobutyric acid may be used. Although γ-aminobutyric acid is also present in malt, wort having a high content of γ-aminobutyric acid may be obtained and used by a known method as shown in the above-mentioned Patent Document 1. Examples of commercially available γ-aminobutyric acid preparations include Pharma Gava (manufactured by Pharma Foods), GABA Kyowa (manufactured by Kyowa Hakko Bio), Oryza Gaba (manufactured by Oryza Yuka Co., Ltd.) and the like.

  The content of γ-aminobutyric acid in the beverage is 500 ppm or less, preferably 300 ppm or less, more preferably 200 ppm or less, from the viewpoint of the aftertaste of the beer-taste beverage of the present invention. From the viewpoint of the effectiveness of aminobutyric acid, it is preferably 10 ppm or more, more preferably 30 ppm or more, still more preferably 80 ppm or more, and still more preferably 150 ppm or more. Therefore, in the present invention, the content of γ-aminobutyric acid is preferably 10 to 500 ppm, more preferably 30 to 500 ppm, still more preferably 30 to 300 ppm, and still more preferably 30 to 200 ppm, 80 to 200 ppm, 150 to 200 ppm, etc. A suitable range is mentioned.

  The content of γ-aminobutyric acid in the beer-taste beverage of the present invention can be measured by high performance liquid chromatography.

  As the acidulant used in the beer-taste beverage of the present invention, it is preferable to use one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid and malic acid. In the present invention, succinic acid, tartaric acid, fumaric acid, glacial acetic acid and the like can also be used as acids other than the above-mentioned acids. These can be used without limitation as long as they are permitted to be added to food. In the present invention, it is preferable to use a combination of lactic acid and phosphoric acid from the viewpoint of appropriately imparting a slightly irritating sour taste from the viewpoint of appropriately imparting a mild sour taste.

  The content of the acidulant is 120 ppm or more in terms of citric acid in the beer taste beverage of the present invention, preferably 360 ppm or more, more preferably 600 ppm or more, and still more preferably 960 ppm or more from the viewpoint of imparting a beer taste feeling. 1200 ppm or more is further preferable, 1500 ppm or more is further preferable, and from the viewpoint of acidity, 2000 ppm or less is preferable. Therefore, in the present invention, the content of the acidulant is preferably 120 to 2000 ppm, more preferably 120 to 360 ppm, 120 to 600 ppm, 120 to 960 ppm, 120 to 1200 ppm, 120 to 1500 ppm, 360 to 600 ppm, 360 to 960 ppm, 360 12001200 ppm, 36001500 ppm, 3600〜2002000 ppm, 600960960 ppm, 6002001200 ppm, 6000〜1501500 ppm, 600〜2000 ppm, 9602001200 ppm, 96001500 ppm, 96002000 ppm, 12000〜1501500 ppm, 12000〜2002000 ppm, 15000〜2002000 ppm And the like. In addition, in this specification, a citric acid conversion amount is the amount converted from the sourness degree of each acidulant on the basis of the sourness degree of citric acid, for example, the citric acid conversion amount equivalent to 100 ppm of lactic acid The citric acid equivalent amount corresponding to 120 ppm and phosphoric acid 100 ppm is 200 ppm, and the citric acid equivalent amount corresponding to 100 ppm malic acid is 125 ppm.

  About the content of the acidulant in a beer taste drink, it refers to what was analyzed and calculated by high performance liquid chromatography (HPLC) etc.

  The beer-taste beverage of the present invention may contain, in addition to those described above, appropriate amounts of components known in the art.

  The beer-taste beverage according to the present invention can be produced in the same manner as a general non-alcohol beer-taste beverage. Below, the manufacturing process of a general non-fermented non-alcohol beer taste drink is shown. By not having a fermentation step with yeast, non-alcohol beer-taste beverages such as non-alcohol beer can be easily produced. Common non-fermented non-alcohol beer-taste beverages include those which do not use malt as a raw material and can be produced as follows.

  A non-alcohol beer-taste beverage manufactured using malt as a raw material is, first, other than wheat such as malt, other grains, starch, saccharides, bittering agents, or coloring materials and water as necessary. If necessary, an enzyme such as amylase is added to the mixture contained, gelatinization and saccharification are performed, and the mixture is filtered to form a saccharification solution. Add hops and bittering agents to the saccharified solution and boil as needed, and remove solid content such as coagulated protein in the clarification tank. As an alternative to this saccharified solution, hops may be added to a malt extract to which hot water has been added and then boiled. The hops may be mixed at any stage from the start of boiling to the end of boiling. The conditions in the saccharification step, the boiling step, the solid content removal step and the like may be known general conditions. After boiling, the obtained wort is filtered, and carbon dioxide gas is added to the obtained filtrate. Thereafter, the container is filled and subjected to a sterilization process to obtain the desired non-alcohol beer-taste beverage. When a commercially available preparation is blended as γ-aminobutyric acid and an acidulant, it may be added at any of the above-mentioned stages, but from the viewpoint of, for example, microorganism assurance, addition in the boiling step is preferable.

  In the case of producing a non-alcohol beer-taste beverage which does not use malt as a raw material, first, liquid sugar containing a carbon source, nitrogen source as an amino acid-containing material other than wheat or malt, hops, pigment and the like are mixed with warm water Make a liquid sugar solution. The liquid sugar solution is boiled. When using hops as a raw material, the hops may be mixed with the liquid sugar solution during boiling, not before the start of boiling. Carbon dioxide gas is added to the boiled liquid sugar solution. Thereafter, the container is filled and subjected to a sterilization process to obtain the desired non-alcohol beer-taste beverage. The timing of addition of a commercial preparation as γ-aminobutyric acid and an acidulant is the same as in the case of using malt as a raw material.

  The term "beer taste beverage" as used herein refers to a carbonated beverage having a beer-like flavor. That is, the beer-taste beverage of the present specification encompasses all beer-flavored carbonated beverages, unless otherwise specified. The present invention is directed to the substantially non-alcohol type of the beverage, and the alcohol content is 0.005% or less, preferably, substantially free of alcohol. Here, the beverage of the present invention which is substantially free of alcohol (non-alcoholic beverage) does not mean a beverage containing an undetectable amount of a very small amount of alcohol. Beverages with an alcohol content of 0.0% by rounding, in particular, beverages with an alcohol concentration of 0.00% by rounding, are included in the non-alcoholic beverage of the present invention. The types of beer-taste beverages of the present invention include, for example, non-alcohol beer-taste beverages, beer-taste soft drinks, and the like. In addition, "the alcohol content (alcohol content)" here means the content of ethanol, and an aliphatic alcohol is not contained.

  The alcohol content of the beer-taste beverage of the present invention means the alcohol content (v / v%) in the beverage and can be measured by any known method, for example, by a vibrating densitometer It can be measured. Specifically, a sample from which a carbon dioxide gas has been removed by filtration or ultrasonication is prepared from a beverage, and the sample is subjected to direct fire distillation, and the density of the resulting distillate is measured at 15 ° C. Converted using “Table 2 Alcohol content and density (15 ° C) and specific gravity (15/15 ° C) conversion table”, which is an appendix table of the 19th National Tax Agency Official Regulation No. 6, revised on June 22, 2007. Can be asked. In the case of a low concentration where the alcohol content is less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used.

(calorie)
The beer-taste beverage according to the present invention is desirably low-calorie in accordance with recent low-calorie preferences. Therefore, the calorie count of the beer-taste beverage of the present invention is preferably less than 5 kcal / 100 mL, more preferably less than 4 kcal / 100 mL, still more preferably less than 3 kcal / 100 mL.

  The number of calories contained in the beverage is basically calculated in accordance with the "Analytical Method of Nutritional Ingredients and the like in Nutrition Display Standards" published in connection with the Health Promotion Law. That is, in principle, the energy conversion coefficient of each component (protein: 4 kcal / g, lipid: 9 kcal / g, carbohydrate: 4 kcal / g, dietary fiber: 2 kcal / g, alcohol) to the quantified amount of various nutritional components It can be calculated as the sum of products obtained by multiplying 7 kcal / g and organic acid: 3 kcal / g). For details, please refer to “Analytical Methods of Nutritional Components, etc. in Nutrition Labeling Standards”.

  The specific measurement method of each nutrient component amount contained in a drink should just follow the various analysis method as described in the health promotion method "about the analysis method of the nutrient component etc. in a nutrient display reference | standard". Alternatively, the amount of heat and / or each nutrient component can be known by asking the Japan Food Analysis Center.

(Sugar)
The term "carbohydrate" as used in the present invention refers to carbohydrates based on the nutrition labeling standard of food (notice No. 176 of Ministry of Health, Labor and Welfare, 2003). Specifically, carbohydrates refer to foods from which proteins, lipids, dietary fibers, ash, alcohol and water have been removed. Also, the amount of carbohydrates in food is calculated by subtracting the amount of protein, lipid, dietary fiber, ash and water from the weight of the food. In this case, the amount of protein, lipid, dietary fiber, ash and water is measured by the method described in the nutrition indication standard. Specifically, the amount of protein is measured by the nitrogen quantitative conversion method, the amount of lipid is measured by the ether extraction method, chloroform / methanol mixed solution extraction method, Gelbel method, acid decomposition method or resegottave method, the amount of dietary fiber Is measured by high performance liquid chromatography or Prosky method, the amount of ash is measured by magnesium acetate addition incineration method, direct incineration method or sulfuric acid addition incineration method, the amount of water is Karl Fischer method, drying aid Measured by the method, reduced pressure heating / drying method, normal pressure heating / drying method or plastic film method.

  It is desirable that the beer-taste beverage according to the present invention be low sugar in accordance with recent low sugar taste. Therefore, the content of sugar in the beer-taste beverage of the present invention is preferably less than 0.5 g / 100 mL, more preferably 0.4 g / 100 mL or less, and still more preferably 0.3 g / 100 mL or less. The lower limit is not particularly set, but is usually about 0.1 g / 100 mL, and may be, for example, 0.15 g / 100 mL or more, or 0.2 g / 100 mL or more.

(hop)
In the beer-taste beverage of the present invention, hops can be used as part of the raw material. It is desirable to use hops as part of the raw material, as the flavor tends to be similar to beer. When using hops, conventional pelleted hops, powder hops and hops extracts used for producing beer and the like can be appropriately selected and used according to the desired flavor. Moreover, you may use hop processed goods, such as an isation hop and a reduction | restoration hop. The hops in the present invention include these. Moreover, the addition amount of hops is not particularly limited, but typically, it is about 0.0001 to 1% by weight with respect to the total amount of the beverage.

(Other ingredients)
In the present invention, other raw materials may be used as needed, as long as the effects of the present invention are not impaired. For example, sweeteners (including high intensity sweeteners), flavors, yeast extract, coloring agents such as caramel pigments, plant-extracted saponins such as soybean saponin and quillaja saponins, plant proteins such as corn and soybeans, and peptide-containing substances A protein based substance such as bovine serum albumin, a dietary fiber (digestible dextrin, soybean dietary fiber or the like), a seasoning such as amino acid, an antioxidant such as ascorbic acid, an iso-alpha acid preparation, etc. can be used.

  Thus, the beer-taste beverage of the present invention is obtained. The pH of the beer-taste beverage of the present invention is preferably pH 3.0 or more, more preferably pH 3.6 or more. Also, the pH is preferably 6.0 or less, more preferably 4.0 or less, and still more preferably 3.8 or less.

The amount of carbon dioxide contained in the beer-taste beverage is represented by the carbon dioxide pressure of the beverage, and is not particularly limited as long as the effects of the present invention are not impaired. Carbon dioxide pressure of beverage, preferably 4.0 kg / cm ² or less, more preferably 3.4 kg / cm ² or less, more preferably 2.8 kg / cm ² or less, and preferably 0.2 kg / cm ^{It is 2} or more, more preferably 0.9 kg / cm ² or more, further preferably 1.5 kg / cm ² or more, and any of these upper and lower limits may be combined. For example, carbon dioxide gas pressure of the beverage, 0.2 kg / cm ² or more 4.0 kg / cm ² or less, 0.2 kg / cm ² or more 3.4 kg / cm ² or less, 0.9 kg / cm ² or more 2.8 kg / cm ² or less, or 1.5 kg / cm ² or more 2.8 kg / cm ² may be less.

  The gas pressure in the present specification refers to the gas pressure in the container except in a special case. The pressure is measured by a method well-known to those skilled in the art, for example, after fixing a sample heated to 20 ° C. to a gas pressure gauge, open the stopcock of the gas pressure gauge once to degas the gas and close the stopcock again. Using a commercially available gas pressure measuring device (eg, Kyoto Electronic Industry Co., Ltd. [gas volume measuring device GVA-500A], etc.) using a method of reading the value when the pointer reaches a certain position by swinging Can be measured.

(Container-packed beverage)
The beer-taste beverage of the present invention can be packaged. The form of the container is not limited in any way, and it can be filled in a sealed container such as a bottle, a can, a barrel, or a plastic bottle to make a containerized beverage.

  EXAMPLES Hereinafter, the present invention will be specifically described by way of examples, but the present invention is not limited to the following examples.

<Evaluation of aftertaste>
In the present specification, the taste of aftertaste was evaluated by a sensory test by a scoring method. Seven expert panelists rated it with a perfect score of 5 as an evaluation of the finish of the egg. The average score of the evaluation points was calculated as "very feeling" = 5 points, "feeling" = 4 points, "somewhat feeling" = 3 points, "slightly feeling" = 2 points, "not feeling" = 1 point . The average score is preferably 3.0 points or less.

<Overall evaluation of flavor>
Herein, the flavor of the beer-taste beverage was evaluated by a sensory test by a scoring method. Seven expert panelists rated it with a perfect score of 5 points as a comprehensive evaluation of the beer-like flavor including aftertaste squeeze. The average score of the evaluation points was calculated as “very good” = 5 points, “good” = 4 points, “normal” = 3 points, “slightly inferior” = 2 points, and “poor” = 1 points. If the average score is 2.5 or more, there is no problem as a beverage, but the average score is preferably 3.0 points or more.

<Manufacture of non-alcohol beer taste drink>
A malt-based non-alcohol beer-taste beverage shown in Table 1 was prepared as follows.

  In addition to γ-aminobutyric acid (Pharma Foods Pharma Gaba 30-L) in amounts as described in Table 1 added to saccharified and filtered wort according to known general conditions, caramel pigment, hop, Iso-alpha acid was added and boiled, and solid content such as coagulated protein was removed in a clarification tank. A sour agent (fermented lactic acid / manufactured by Kewpie Brewing Co., Ltd.) was added to have the amount described in Table 1 (for example, the amount of fermented lactic acid added in Example 1 is 100 ppm), and a flavor was added and filtered. Carbon dioxide gas was added to the obtained filtrate, and the non-alcohol beer taste drink of malt use of Examples 1-12 and Comparative Examples 1-5 was obtained. The compounding amounts are 0.03% by mass of caramel color and 0.06% by mass of perfume. The pH was as shown in Table 1.

  The obtained beer-taste beverage was comprehensively evaluated on the aftertaste evaluation and flavor according to the above evaluation method. The results are shown in Table 1.

  In Comparative Example 1 which does not contain γ-aminobutyric acid, it can be seen that there is no problem such as a deterioration in aftertaste, whereas in Comparative Example 2 in which γ-aminobutyric acid is contained, the afterglow etc. becomes a problem. I understand that. Further, Comparative Examples 3 to 5 show that as the content of γ-aminobutyric acid increases, the finish of the aftertaste increases and the overall evaluation of the flavor also tends to be lowered. Thus, it can be understood that by blending a predetermined amount of an acidulant, the finish of the aftertaste can be reduced, and a beverage having a comprehensive evaluation of the flavor can be obtained.

  A malt-free non-alcohol beer-taste beverage was prepared as follows. Liquid sugar, caramel color, hops were mixed with warm water and the liquid sugar solution was boiled. γ-aminobutyric acid, iso-α acid, flavor and acidulant were added and filtered in the same manner as in Examples 1 to 12, and carbon dioxide gas was added to the obtained filtrate to obtain a malt-free non-alcohol beer-taste beverage . The compounding amounts are 0.03% by mass of caramel color and 0.06% by mass of perfume. Similarly, when the aftertaste evaluation and flavor were comprehensively evaluated, the results were similar to those of Examples 1 to 12.

  The beer-taste beverage of the present invention can reduce the finish of the aftertaste, while containing γ-aminobutyric acid, and can provide a new taste as a taste product having a good flavor.

Claims (4)

containing .gamma.-aminobutyric acid and acidulant, .gamma. content of amino acid is 10~ 500pp m, the content of acidulant is 120ppm or more terms of citric acid, non-alcoholic beer-taste beverage.   The non-alcohol beer-taste beverage according to claim 1, wherein the content of γ-aminobutyric acid is 30 to 500 ppm.   The non-alcohol beer-taste beverage according to claim 1, wherein the content of γ-aminobutyric acid is 30 to 300 ppm. The non-alcohol beer taste drink according to any one of claims 1 to 3 , wherein the content of the acidulant is 120 to 2000 ppm in terms of citric acid.