JP6612016B2 - Non-fermented beer-taste beverage and method for producing the same - Google Patents

Description

  The present invention relates to a non-fermented beer-taste beverage having a clear and glossy appearance despite a high total content of polyphenols, and a method for producing the same.

  Unlike beer, non-fermented beer-taste beverages that are manufactured without going through a fermentation process can be manufactured without the need for special fermentation equipment, making them suitable for mass production at low cost. It is also suitable for the production of non-alcoholic beverages that do not contain. On the other hand, non-fermented beer-taste beverages tend to be inferior in beer-like flavor and richness. In particular, non-fermented beer-taste beverages with a low use ratio of malt tend to lack the richness that is caused by a complex taste due to malt-derived components.

  In a non-fermented beer-taste beverage, a method for increasing the richness includes a method for increasing the amount of malt used as a raw material. However, malt contains many components with unique odors called “wheat odor” and “grain odor”, and this malt off-flavor is a sensory problem in beer-taste beverages made from malt. It has become. In particular, malt off-flavor tends to work more negatively in beer-taste beverages, which are mainly characterized by thirst and drinkability.

  As a method for imparting a beer-like flavor to non-fermented beer-taste beverages by enhancing “good drinking response to throat” and “goodness of crispness after drinking” and appropriately balancing them, for example, Patent Document 1 Discloses a method of containing a high-molecular sugar and a sweet substance in a predetermined ratio.

  On the other hand, among components contained in beer-taste beverages, polyphenols are mainly used as components derived from malt and hops. In beer, polyphenol forms a complex with a nitrogen-containing compound such as protein, and this complex is considered to be a causative substance of turbidity. For this reason, if the total polyphenol content in the beer-taste beverage increases, turbidity occurs, and it is difficult to satisfy a clear and glossy content quality like Pilsner beer.

International Publication No. 2013/080354

  An object of the present invention is to provide a non-fermented beer-taste beverage having a clear and glossy appearance despite a high total content of polyphenols, and a method for producing the same.

  As a result of diligent research to solve the above problems, the inventors of the present invention can increase the richness of beer by adding a sufficient amount of polyphenol to a non-fermented beer-taste beverage, and a polyphenol and a complex. The inventors have found that by controlling the content of a nitrogen-containing compound having a molecular weight of 500 or more which is easy to form, a clear and glossy appearance like Pilsner beer can be achieved, and the present invention has been completed.

That is, the production method of the non-fermented beer-taste beverage and the non-fermented beer-taste beverage according to the present invention is the following [1] to [7].
[1] The total content of polyphenols is 100 ppm or more and 1000 ppm or less , the turbidity is 2 EBC ° or less, the content of nitrogen-containing compounds having a molecular weight of 500 or more is 1000 ppm or less, and the nitrogen-containing compounds are soybean peptides. A non-fermented beer-taste beverage characterized by being
[2] The non-fermented beer-taste beverage according to the above [1], wherein the content of the high-molecular sugar is 8 g / L or more.
[3] The non-fermented beer-taste beverage according to the above [1] or [2], containing procyanidins.
[4] The non-fermented beer-taste beverage according to any one of the above [1] to [3], wherein the use ratio of malt in the entire raw material containing the carbon-containing compound is less than 50% by mass.
[5] The non-fermented beer-taste beverage according to any one of the above [1] to [4], comprising a foam material composed of one or more selected from the group consisting of saponin, alginate, acacia gum, xanthan gum, and guar gum. .
[6] The non-fermented beer-taste beverage according to [5], wherein the content of the cellular material is 50 ppm or more.
[7] The molecular weight is adjusted so that the content of nitrogen-containing compounds having a molecular weight of 500 or more is 1000 ppm or less using a crudely purified or purified polyphenol as a raw material so that the total content of polyphenol is 100 ppm or more and 1000 ppm or less. The manufacturing method of the non-fermented beer taste drink characterized by adjusting the usage-amount of the raw material containing a nitrogen-containing compound whose is 500 or more, and the said nitrogen-containing compound is a soybean peptide.

  According to the present invention, a non-fermented beer-taste beverage having a beer-like richness and a clear and glossy appearance like Pilsner beer can be obtained.

  In the present invention and the present specification, a non-fermented beer-taste beverage is produced without undergoing a fermentation process, and has a flavor / taste and texture equivalent to or similar to beer regardless of the alcohol content, and is high. It is a sparkling beverage with a feeling of thirst and a drinkability. That is, the non-fermented beer-taste 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. Specific examples of non-fermented beer-taste beverages include beer-taste beverages such as sparkling liquor, low alcohol sparkling beverages, and non-alcohol beer. In addition, liqueurs obtained by mixing a beverage produced without undergoing a fermentation process with an alcohol-containing distillate and carbon dioxide may be used. The alcohol-containing distillate is a solution containing an alcohol obtained by a distillation operation, and those generally classified as spirits such as spirits can be used.

  In the present invention and the specification of the present application, polyphenol means a generic name for compounds having a plurality of phenolic hydroxyl groups in one molecule. Polyphenols are contained in various natural products such as apples, malt, hops, tea, grapes, grape seeds, cacao, perilla leaves, peanuts, pine bark and black beans, and have characteristic bitterness and astringency. The polyphenol contained in the non-fermented beer-taste beverage according to the present invention is particularly preferably procyanidins or a mixture containing procyanidins. In the present invention and the present specification, procyanidins are n polymers of catechins (n ≧ 1, where n is an integer) or a generic name thereof, and includes catechins with n = 1. The catechins include, but are not limited to, catechin, epicatechin, gallocatechin, and epigallocatechin. The procyanidins are not particularly limited as long as they are n polymers of catechins or a mixture thereof. Moreover, natural procyanidins may be sufficient and the synthesized procyanidins may be sufficient.

  The non-fermented beer-taste beverage according to the present invention has a total content of polyphenol (total polyphenol content) of 100 ppm or more. Since the non-fermented beer-taste beverage according to the present invention contains a sufficient amount of polyphenol, the complex taste and richness are enhanced as compared with a non-fermented beer-taste beverage having a low total polyphenol content. The total polyphenol content of the non-fermented beer-taste beverage according to the present invention is preferably 150 ppm or more, and more preferably 200 ppm or more. In addition, the total polyphenol content of the non-fermented beer-taste beverage according to the present invention can be measured by a method for colorimetric quantification by adding ferric ammonium citrate to develop a color.

  Examples of the method for adjusting the total polyphenol content in the non-fermented beer-taste beverage to 100 ppm or more include a method using a raw material having a high polyphenol content. Among them, malt and hops are widely used as raw materials for beer-taste beverages in addition to a high polyphenol content. Therefore, it is possible to increase the polyphenol content in the non-fermented beer-taste beverage by selecting and using varieties with a high polyphenol content as malt or hop used as a raw material, or by adjusting the amount of malt or hop used. it can. Further, a crude or purified polyphenol extracted from a natural product may be added as a raw material, or a synthesized polyphenol may be added as a raw material. Examples of polyphenols extracted and purified from natural products include polyphenols extracted from apples, malt, hops, grape seeds, black beans, catechins extracted from tea, and the like. For example, polyphenol can be eluted by bringing the malt husk portion into contact with warm water of 80 ° C. or higher, and the eluted polyphenol may be added as a raw material. The non-fermented beer-taste beverage according to the present invention may contain one type of natural product-derived polyphenol or may contain two or more types of natural product-derived polyphenols. The polyphenol contained in the non-fermented beer-taste beverage according to the present invention is not particularly limited, but is a group consisting of apple-derived polyphenol, malt-derived polyphenol, hop-derived polyphenol, tea-derived polyphenol, black bean-derived polyphenol, and grape seed-derived polyphenol. It is preferably at least one selected from the group consisting of apple-derived polyphenol, malt-derived polyphenol, and hop-derived polyphenol, more preferably at least one selected from the group consisting of apple-derived polyphenol and hop-derived polyphenol. More preferably, it is at least one selected from the group consisting of:

  The extraction and (crude) purification of polyphenols from natural products such as apples can be performed by, for example, purifying from juice juice or extract. As a squeezing method, raw materials such as apples are washed, and squeezed fruit juice is obtained by crushing and pressing as it is or while adding sulfurous acid, and preferably a pectin-degrading enzyme is added. The obtained squeezed fruit juice may be clarified fruit juice by means of centrifugation, filtration or the like. As an extraction method, the washed raw material is mixed with alcohol (ethanol, methanol, etc.), crushed, extracted as it is by immersing and pressing, or heating under reflux, and then the alcohol is distilled off by concentration under reduced pressure, followed by centrifugation. Examples of the method include a separation treatment and a filtration treatment, or a distribution treatment and a filtration treatment with an organic solvent (hexane, chloroform, etc.) to obtain a clarified extract.

  As a purification method, a column packed with an adsorbent capable of selectively adsorbing and eluting polyphenols, such as a styrene-divinylbenzene synthetic adsorption resin, an anion exchange resin, octadecyl group chemically bonded silica gel (ODS), etc. The polyphenol fraction is adsorbed by passing the clarified juice or clarified extract. Subsequently, after washing by passing distilled water, the polyphenol fraction can be eluted and collected by passing a 20 to 100% by volume alcohol (for example, ethanol) solution, preferably about 50% by volume alcohol solution, through the column. The polyphenol fraction generally contains caffeic acid derivatives, p-coumaric acid derivatives, flavan-3-ols (catechins), flavonols (quercetin glycosides), dihydrochalcones (phloretins) as simple polyphenol compounds. Mostly occupied by glycosides) and condensed tannins as polymer polyphenol compounds.

  A polyphenol liquid preparation can be obtained by concentrating the obtained polyphenol solution. As the concentration treatment, it is preferable to distill off the alcohol by concentration under reduced pressure. Moreover, it is also preferable to add organic acids, such as malic acid, to the obtained polyphenol liquid formulation. Furthermore, the polyphenol liquid preparation can be obtained by spray drying or freeze drying as it is or after adding a powder auxiliary such as dextrin. The non-fermented beer-taste beverage according to the present invention can be produced by adding these polyphenol fractions, polyphenol liquid preparations, or polyphenol powder preparations as raw materials.

  The non-fermented beer-taste beverage according to the present invention has a turbidity of 2 EBC ° or less. Here, EBC is a turbidity unit, which is a unit based on a turbidity standard solution defined by an official analysis method of EBC (European Brewery Convention), and is well known in the art. When the turbidity is 2 EBC ° or less, the turbidity is not visible and clear.

  In the present invention and the specification of the present application, the turbidity of a non-fermented beer-taste beverage is an analysis method adopted in EBC, which is an international standard for beer analysis, and is a revised BCOJ beer analysis method (beer brewing method) Measured according to the turbidity measurement method described in the association, published by the Japan Brewing Association). For example, it can be measured by a turbidimeter employing a scattered light measurement method. The calibration curve was prepared by appropriately diluting a formazine turbidity stock solution obtained by mixing a hydrazine sulfate aqueous solution (1 g / 100 mL) and a hexamethylenetetramine aqueous solution (10 g / 100 mL) at a 1: 1 (volume ratio). It can be prepared using a formazine aqueous solution.

  In order to reduce the turbidity to 2 EBC ° or less despite the total polyphenol content being 100 ppm or more, the content of the nitrogen-containing compound that forms a complex that binds to the polyphenol and causes turbidity is sufficient. Reduce. Among these, it is preferable to sufficiently reduce the nitrogen-containing compound having a molecular weight of 500 or more. Examples of the nitrogen-containing compound having a molecular weight of 500 or more include compounds in which a compound containing an amino group such as a peptide, protein, or amino acid is bound to a polysaccharide. The content of the nitrogen-containing compound having a molecular weight of 500 or more in the non-fermented beer-taste beverage according to the present invention is preferably 1000 ppm or less, more preferably 850 ppm or less, still more preferably 500 ppm or less, and 100 ppm or less. Is even more preferable.

  The non-fermented beer-taste beverage according to the present invention may be made from malt or wheat, or may not be made from malt or the like. Non-fermented beer-taste beverages with a low ratio of malt occupying the entire raw material, especially the carbon-containing raw material, tend to lack richness and the like, but by containing a sufficient amount of polyphenol, Can be supplemented. For this reason, as the non-fermented beer-taste beverage according to the present invention, it is preferable that the proportion of malt used in the whole raw material containing the carbon-containing compound is less than 50% by mass, and the whole raw material containing the carbon-containing compound is occupied. What uses less than 25 mass% of malt is more preferable, and what does not use malt as a raw material is still more preferable. Here, “use of malt” means blending malt in a substantial amount with respect to the non-fermented beer-taste beverage. For example, when malt is used as a raw material such as a fragrance and a small amount of malt is blended in a non-fermented beer-taste beverage as a fragrance, it does not correspond to production using malt as a raw material.

  Although the content of nitrogen-containing compounds such as peptides is small, the problem of turbidity can be solved, but the body feeling may be reduced. Therefore, the non-fermented beer-taste beverage according to the present invention preferably contains a high molecular sugar. A body feeling can be increased by containing a high molecular sugar. In particular, the non-fermented beer-taste beverage according to the present invention has a beer-like richness and body by containing polyphenols and high-molecular sugars even when the amount of malt used is low or malt is not used as a raw material. You can have both feelings.

  The high molecular sugar refers to a high molecular compound in which various sugars are polymerized by glycosidic bonds. The polymer sugar contained in the non-fermented beer-taste beverage according to the present invention is preferably a non-fermentable saccharide. Examples of the high molecular sugar include starch degradation products such as dextrin and indigestible dextrin, polydextrose, inulin and the like. If the molecular weight of the high molecular weight sugar is too low, the body feeling improving effect of the non-fermented beer-taste beverage may be insufficient.

  The starch degradation product is a generic term for a product obtained by degrading starch to an appropriate molecular weight using an enzyme and / or an acid. As a starch degradation product, starch is dispersed in water, an enzyme (for example, alpha amylase) and / or an acid (for example, hydrochloric acid or succinic acid) is added thereto, heated to gelatinize and hydrolyzed dextrin, starch. Examples include indigestible dextrin obtained by allowing an enzyme such as alpha-amylase to act on dextrin obtained by acid roasting, and purifying by decolorization, deionization, etc. as necessary, liquid or spray drying, It can be used in powder form by drum drying or the like. Moreover, since the reduced starch decomposition product hydrogenated to these also has an effect similarly, this is also included.

  Among these starch degradation products, DE24 or less is suitable in consideration of the body feeling improvement effect of non-fermented beer-taste beverages. When DE exceeds 24, the body feeling improvement effect of a non-fermented beer taste drink is weak, and there exists a possibility that the balance of flavor may worsen. Preferably, the DE of the starch degradation product is 20 or less, more preferably 17 or less.

  The amount of the high-molecular sugar contained in the non-fermented beer-taste beverage according to the present invention is preferably about 8 mg / mL or more in concentration, more preferably 12 to 50 mg / mL, and 16 to 32 mg / mL. More preferably. When the concentration of the high-molecular sugar is less than about 8 mg / mL, the body feeling improving effect of the non-fermented beer-taste beverage may be weakened. If the concentration of the high molecular sugar exceeds 50 mg / mL, the flavor of the non-fermented beer-taste beverage may be deteriorated.

  In beer-taste beverages, foam quality is an important appearance quality. Beer foam is mainly due to malt-derived foamy protein, and beer-taste beverages with a low content of nitrogen-containing compounds such as peptides have a low content of foamy protein. It may be difficult. For this reason, it is preferable that the non-fermented beer taste drink which concerns on this invention contains the bubble raw material which does not contain nitrogen. Examples of the cell material that does not contain nitrogen include saponins, alginic acid esters, thickening polysaccharides, and the like. The non-fermented beer-taste beverage according to the present invention preferably contains a foam material made of one or more selected from the group consisting of saponin, alginate, acacia gum, xanthan gum, and guar gum.

  When the non-fermented beer-taste beverage according to the present invention contains a cellular material, the content of the cellular material in the beverage may be sufficient to achieve the desired foam quality, and the type of non-fermented beer-taste beverage It can be adjusted as appropriate in consideration of the type of the bubble material. The content of the foam material in the non-fermented beer-taste beverage according to the present invention is preferably 50 ppm or more.

  The non-fermented beer-taste beverage according to the present invention preferably contains hops or hop extracts in order to reproduce the refreshing bitterness peculiar to beer. The hop or hop extract refers to a hop leaf or a ground product thereof, an extract obtained by extracting these with water or hot water, a concentrate or a dried product of the extract. The added amount of hop or hop extract is an amount that gives a flavor derived from hops, and for example, the content of α acid, which is a typical bitter component contained in hops, may be used as a guide. For example, as the content of hops and the like contained in the non-fermented beer-taste beverage according to the present invention, the α acid content in the beverage is generally 0.005 to 2% by mass, preferably 0.01 to 0.5% by mass. Amount.

  The non-fermented beer-taste beverage according to the present invention can contain raw materials such as acids, yeast extracts, flavors, coloring agents, bitters, and herbs as long as the object of the present invention is not impaired. Examples of the acids include organic acids such as lactic acid, citric acid, gluconic acid, malic acid, tartaric acid, fumaric acid, succinic acid, adipic acid and fumaric acid, mineral acids such as hydrochloric acid and phosphoric acid, and salts thereof. . Examples of the fragrance include malt flavor, hop flavor, beer flavor, alcohol flavor, caramel flavor and the like. Examples of the colorant include caramel.

  The non-fermented beer-taste beverage that is the product is not particularly limited as long as it exhibits a bitter taste that is the same as or similar to that of beer, even if it is a bitter component contained in hops It may be a bitter component that is not contained in hops. As the bittering agent, specifically, magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quassin, iso-α acid, tetraiso-α acid, β-acid oxide, quinine, momordesine, quercitrin, Representative examples include bitterness-imparting ingredients such as theobromine and caffeine, and bitterness-imparting materials such as bitter gourd, senburi tea, bitter tea, nigamomogi extract, gentian extract, and kina extract.

  When the non-fermented beer-taste beverage according to the present invention contains acids, the addition amount of acids is adjusted so that the pH of the beverage is 3.0 to 4.6, preferably 3.0 to 4.0. It is preferable to do. If the amount of acids added to the beverage is too large, the acidity will be emphasized and it will be difficult to drink. By adjusting and adding the amount of acids so that the pH of the beverage is about 3.0 to 4.6, the balance of flavor can be further improved in the produced non-fermented beer-taste beverage.

  The manufacturing method of the non-fermented beer taste drink which concerns on this invention includes the process normally performed when manufacturing a non-fermented beer taste drink. As an example, first, a predetermined amount of raw materials other than raw water including raw materials containing polyphenols or (crude) purified polyphenols are mixed to prepare a blend. Next, a predetermined amount of drinking water is added to the blend to prepare a primary raw material liquid.

  Moreover, the non-fermented beer taste drink manufactured using the grain raw materials including malt as a raw material can manufacture the said primary raw material liquid in the following preparation process, for example. First, after saccharifying a mixture containing a grain raw material such as malt and water, it is boiled to prepare wort. More specifically, warm water is added to a mash of malt or starch such as rice or corn starch, mixed and heated, and the starch is saccharified mainly using malt enzymes. When using hops as a raw material, hops are added to the filtrate obtained by filtering this saccharified solution and boiled. Instead of the saccharified filtrate, hops may be added to the malt extract added with warm water and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. The saccharified liquid after boiling serves as the primary raw material liquid.

  When producing a non-fermented beer-taste beverage that does not use malt as a raw material, as a preparation step, first, a liquid source containing a carbon source, a nitrogen source as an amino acid-containing material other than wheat or malt, hops, pigments, etc. Mix with warm water to prepare a liquid sugar solution. This liquid sugar solution is boiled similarly to the manufacturing process of the non-fermented beer taste drink which uses malt as a raw material. 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. The liquid sugar solution after boiling serves as the primary raw material liquid.

  After boiling the primary raw material liquid, alcohol is added if necessary, and carbon dioxide gas is introduced by a carbonation process. Carbonic water may be added after the raw material liquid is prepared in a rich state. In addition, the filtration method in a carbonation process and the addition method of a carbon dioxide gas can be performed by a conventional method. The obtained non-fermented beer-taste beverage is usually bottled by a filling process and shipped as a product.

  If the precipitate is removed by filtration before the carbonation step or the carbonated water addition step, it is more preferable because it can remove the causative substances such as orientation and miscellaneous taste. Moreover, you may perform a disinfection process. In addition, you may perform a filtration process or a sterilization process as needed after a carbonation process or a carbonated water addition process.

  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.

<Measurement of total polyphenol content>
In the following examples and the like, the total polyphenol content in the beverage was measured as follows.
First, 8 mL of CMC (carboxymethylcellulose) solution is transferred to the inner wall of the test tube in two 25 mL round-bottomed test tubes (blank test tube and measurement test tube) each containing 10 mL sample. The mixture was gently stirred 4 times. Next, 0.5 mL of ferric ammonium citrate solution (0.35 g of ferric ammonium citrate dissolved in 10 mL of ion-exchange water) was added to the measurement test tube, and gently stirred four times. did. Thereafter, 0.5 mL of an ammonia solution (a solution in which 28% by volume of ammonia water and ion-exchanged water were mixed at 1: 1 (volume ratio)) was added to both test tubes, and the mixture was gently stirred four times. Further, 6.5 mL of ion exchange water is put into a blank test tube, 6.0 mL of ion exchange water is put into a measurement test tube, both of the test tubes are gently stirred four times, and then left for 10 minutes. did. The absorbance at 600 nm (A ₆₀₀ ) of the solutions in these test tubes was measured, and the total polyphenol concentration of the sample was determined from the obtained measured values according to the following formula.
[Total polyphenol concentration (ppm)] = ([A _{600 of} solution in test tube for measurement] − [A _{600 of} solution in test tube for blank]) × 820

<Measurement of turbidity>
In the following examples and the like, turbidity in beverages was measured as follows.
First, 25 mL of a 10 mass / volume% hexamethylenetetramine solution is placed in a glass flask with a stopper, and 25 mL of a 1 mass / volume% hydrazine sulfate aqueous solution is gradually added to the solution while stirring to formformazine turbidity stock solution. Prepared. The formazine turbidity stock solution was used after standing at room temperature for 24 hours in a stoppered state. The formazine turbidity undiluted solution was thoroughly mixed and then diluted 10-fold with distilled water to obtain a formazine standard solution.
A calibration curve was prepared by setting the turbidity of a solution diluted to 100 mL with V _c mL of formazine standard solution distilled water as V _c EBC °. Based on the prepared calibration curve and the turbidity of the sample, the turbidity (EBC °) of the sample was determined.

[Reference Example 1]
2 g of soy protein degradation product, 0.025 g of acesulfame K, 0.3 g of caramel, 0.7 g of phosphoric acid, hops with a final isoalpha acid content in the beverage of 0.005 g, and apple-derived polyphenols (Product name: Applephenon SH, manufactured by Asahi Food and Healthcare Co., Ltd.) Make up the mixture with water to 1 L, boil for 1 hour, add water for evaporation, Carbon dioxide was blown into to dissolve carbon dioxide so as to have a gas volume of 2.9, and six types of non-fermented beer-taste beverages having a total polyphenol content in the beverage as shown in Table 2 were obtained. . Hops were Barth-Haas Group CO2 Hop Extract, and the resulting non-fermented beer-taste beverage contained 6 ppm of hop-derived polyphenols.

  The obtained non-fermented beer-taste beverage was evaluated for its richness, body feeling, and turbidity by three panelists specializing in beer. The evaluation results are shown in Table 1. During the evaluation of body and body feeling in Table 1, “◎” means very good, “◯” means good, “Δ” means normal, and “x” means not good. In addition, the turbidity was evaluated as “◯” when the turbidity was 2 EBC ° or less, and “X” when the turbidity was higher than 2 EBC °.

  As a result, it was confirmed that by adding apple-derived polyphenol to the non-fermented beer-taste beverage and making the total polyphenol content 100 ppm or more, the flavor becomes complex and the richness is increased. On the other hand, in the non-fermented beer-taste beverage having a total polyphenol content of 100 ppm or more, severe turbidity was observed.

[Example 1]
A mixture of 0.025 g of acesulfame K, 0.3 g of caramel, 0.7 g of phosphoric acid, an amount of hops with a final isoalpha acid content of 0.005 g in the beverage, and apple-derived polyphenol After boiling up for 1 hour and boiling for 1 hour, add water for evaporation, and blow carbon dioxide into the liquid to dissolve the carbon dioxide to 2.9 gas volume. The non-fermented beer taste drink whose total polyphenol content in a drink is 1500 ppm was obtained. The same kind of hop and apple-derived polyphenols used in Reference Example 1 were used.

  The richness, body feeling, and turbidity of the obtained non-fermented beer-taste beverage were evaluated in the same manner as in Reference Example 1. The evaluation results are shown in Table 2. As a result, the non-fermented beer-taste beverage had a high total polyphenol content of 1500 ppm and a very good body, but had a clear and glossy appearance without turbidity.

[Example 2]
0, 2, 8, 16, or 24 g liquid dextrin (Matsuya Chemical Co., Ltd.), 0.025 g acesulfame K, 0.3 g caramel, 0.7 g phosphoric acid, final isoalpha acid content in beverage The mixture of hops and apple-derived polyphenols in an amount of 0.005 g is diluted with water to 1 L, boiled for 1 hour, added with water for evaporation, and added to the liquid. Carbon dioxide was blown to dissolve carbon dioxide so as to have a gas volume of 2.9, thereby obtaining five types of non-fermented beer-taste beverages having a total polyphenol content of 1500 ppm. The same kind of hop and apple-derived polyphenols used in Reference Example 1 were used.

[Example 3]
10 g indigestible dextrin (manufactured by Matsutani Chemical Co., Ltd.), 0.025 g acesulfame K, 0.3 g caramel, 0.7 g phosphoric acid, 0.5 g sodium citrate, final isoalpha acid content in beverage The mixture of hops, apple-derived polyphenols, and the cellulosic materials listed in Table 4 in an amount of 0.005 g was diluted with water to 1 L, boiled for 1 hour, and then evaporated. Twelve non-fermented beer-taste beverages with a total polyphenol content of 1500 ppm in which the total amount of polyphenol in the beverage is dissolved by adding water and blowing carbon dioxide into the liquid to dissolve the carbon dioxide to a 2.9 gas volume. Obtained. The same kind of hop and apple-derived polyphenols used in Reference Example 1 were used. Alginate ester is Kimomiloid BF (manufactured by KIMICA) or BiofoamK (manufactured by KERRY), a mixture of alginate ester and acacia gum is BiofoamAT (manufactured by KERRY), polydextrose is Lytes II (manufactured by Danisco), soy peptide Is high new (Fuji Oil Co., Ltd.), soy polysaccharide is Soya Five (Fuji Oil Co., Ltd.), soy saponin is Soy Health SA (Fuji Oil Co., Ltd.), and Kiraya Saponin is Kirayanin C100 (Maruzen Pharmaceutical Co., Ltd.) ), Xanthan gum SD-LW (manufactured by TIC GUM), guar gum, Vistop D-2029 (manufactured by Saneigen FFI), methylcellulose MCE15 (manufactured by Shin-Etsu Chemical Co., Ltd.), hydroxy Propylmethylcellulose is SE6 (manufactured by Shin-Etsu Chemical Co., Ltd.) Each was used. Commercial products were also used for wheat peptides and yeast mannan, respectively.

  The richness, body feeling, and turbidity of the 12 types of non-fermented beer-taste beverages obtained were evaluated in the same manner as in Reference Example 1. In addition, the foam quality of these non-fermented beer-taste beverages was evaluated by three panelists specializing in beer. The evaluation results are shown in Table 4 together with the blended bubble material and its concentration. In the evaluation of richness, body feeling and foam quality in Table 4, “「 ”means very good,“ ◯ ”means good,“ Δ ”means normal, and“ x ”means not good. In addition, the turbidity was evaluated as “◯” when the turbidity was 2 EBC ° or less, and “X” when the turbidity was higher than 2 EBC °.

  As a result, the non-fermented beer-taste beverages using saponin, alginate, acacia gum, xanthan gum, and guar gum as the foam material have improved foam quality than those without the foam material, and are clear and clear. there were. In particular, by using Kirayasaponin, the foam quality could be improved without turbidity.

[Example 4]
16 g of indigestible dextrin (manufactured by Matsutani Chemical Co., Ltd.), 0.025 g of acesulfame K, 0.3 g of caramel, 0.7 g of phosphoric acid, 0.5 g of sodium citrate, final isoalpha acid content in beverage The mixture of hops, apple-derived polyphenols, and Kirayasaponin in an amount of 0.005 g is made up to 1 L with water, boiled for 1 hour, and then added with water for evaporation. Carbon dioxide gas is blown into the liquid to dissolve the carbon dioxide gas to 2.9 gas volume, the total polyphenol content in the beverage is 1500 ppm, and the Kirayasaponin concentration is the concentration shown in Table 5. A variety of non-fermented beer-taste beverages were obtained. Hops and apple-derived polyphenols were the same as those used in Reference Example 1, and Kirayasaponin was Kirayanin C100 (manufactured by Maruzen Pharmaceutical Co., Ltd.).

  The richness, body feeling, turbidity, and foam quality of the obtained 6 types of non-fermented beer-taste beverages were evaluated in the same manner as in Example 3. As a result, it was possible to improve the foam quality by setting the Kirayasaponin concentration to 50 ppm or more, but on the other hand, when it exceeded 500 ppm, the bitter taste remaining in the mouth was anxious.

[Example 5]
The occurrence of turbidity due to the interaction with polyphenols was investigated for amino acids and peptides, which are nitrogen-containing compounds. As nitrogen-containing compounds, glycine (molecular weight: 75.07), proline (molecular weight: 115.13), and soybean peptide “High New AM (manufactured by Fuji Oil Co., Ltd.)” (mass average molecular weight: 505) were used. Moreover, the polyphenol used the same kind as the apple-derived polyphenol used in Reference Example 1.

  Specifically, the turbidity of a solution in which glycine, proline, soybean peptide, and apple-derived polyphenol were mixed so as to have the concentrations shown in Table 6 was measured. Turbidity is obtained by measuring the scattered light coming out at an angle of 25 ° with respect to the incident light (650 nm) at three locations for each sample using a scattering turbidimeter Labscat (manufactured by Sigrist Corp.). The measured value was converted into EBC turbidity and calculated from the average value. The turbidity obtained by the measurement is shown in the “turbidity (EBC °)” column of Table 6.

  Even when glycine and proline having a small molecular weight were contained at a very high concentration of 10,000 ppm, the turbidity was almost the same as that of the sample containing only polyphenol (blank), and no turbidity could be confirmed visually. In contrast, when a soybean peptide having an average mass molecular weight of 500 or more is added, the turbidity does not change so much at a low concentration of 10 ppm or less, but the turbidity clearly depends on the addition amount. It became high, and it was clearly cloudy visually at 10,000 ppm.

[Example 6]
The influence on the turbidity of the content of a polyphenol and the content of a nitrogen-containing compound having a molecular weight of 500 or more was examined. As the nitrogen-containing compound having a molecular weight of 500 or more, the soybean peptide “High New AM (manufactured by Fuji Oil Co., Ltd.)” (mass average molecular weight: 505) used in Example 5 was used, and polyphenol was used in Reference Example 1. The same kind of apple-derived polyphenol was used.
Specifically, the turbidity of a solution in which soybean peptide and apple-derived polyphenol were mixed so as to have the concentrations shown in Table 7 was measured in the same manner as in Example 5. In Table 7, “AP” represents an apple-derived polyphenol.

  The measurement results of the turbidity (EBC °) of each solution are shown in the column where the polyphenol concentration derived from apple and the concentration of soybean peptide in Table 7 intersect. As a result, when the content of apple-derived polyphenol was 100 ppm, even when soy peptide was contained at 1000 ppm, the turbidity was as low as 1.7 EBC °, and the solution was not turbid.

Claims (7)

The total content of polyphenols is 100 ppm or more and 1000 ppm or less , the turbidity is 2 EBC ° or less, the content of nitrogen-containing compounds having a molecular weight of 500 or more is 1000 ppm or less, and the nitrogen-containing compounds are soybean peptides A non-fermented beer-taste beverage characterized by   The non-fermented beer-taste beverage according to claim 1, wherein the content of the high-molecular sugar is 8 g / L or more.   The non-fermented beer taste drink of Claim 1 or 2 containing procyanidins.   The non-fermented beer taste drink as described in any one of Claims 1-3 whose usage-ratio of the malt which occupies for the whole raw material containing a carbon-containing compound is less than 50 mass%.   The non-fermented beer taste drink as described in any one of Claims 1-4 containing the foam raw material which consists of 1 or more types selected from the group which consists of saponin, alginate, acacia gum, xanthan gum, and guar gum.   The non-fermented beer-taste beverage according to claim 5, wherein the content of the cellular material is 50 ppm or more. The raw material is a polyphenol that has been refined or purified so that the total content of polyphenol is 100 ppm or more and 1000 ppm or less, and the molecular weight is 500 or more so that the content of nitrogen-containing compounds having a molecular weight of 500 or more is 1000 ppm or less. The manufacturing method of the non-fermented beer taste drink characterized by adjusting the usage-amount of the raw material containing the nitrogen-containing compound which is these, and the said nitrogen-containing compound is a soybean peptide.