JP6694707B2 - Non-alcoholic beer taste beverage - Google Patents

Description

  The present invention relates to a non-alcoholic beer-taste beverage.

  Generally, a sweet substance is used in non-alcoholic beer-taste beverages (hereinafter, also referred to as “beverage”). For example, Patent Document 1 discloses a non-alcoholic beer-taste beverage containing 20-80 ppm of acesulfame K as a sweet substance.

Japanese Patent No. 5611646

  However, according to the trend toward health in recent years, there is an opinion that the intake of foods and drinks containing such a sweet substance should be restrained as much as possible. Therefore, when a non-alcoholic beer-taste beverage containing no sweetening substance was examined, it was found that the non-alcoholic beer-tasting beverage containing no sweetening substance may be prominent in sourness and impair the flavor of the beverage.

  An object of the present invention is to provide a non-alcoholic beer-taste beverage that suppresses the prominent sourness that is observed when a sweetening substance is not added and realizes a good flavor.

  As a result of intensive studies conducted by the present inventors, it has been found that when a beverage is mixed with a bitter substance in a specific ratio with respect to an acidulant, the protruding acidity is suppressed and the sourness is greatly improved.

The present invention is
[1] A non-alcoholic beer-taste beverage containing no sweetening substance, containing a bittering substance and an acidulant, and having a content ratio of the bittering substance to the acidulant (bittering substance / citric acid equivalent acidulant) of 0. Non-alcoholic beer-taste beverage having a 010 to 0.040 content, a sugar content of 3.0 g / 100 mL or less, and a pH of less than 4.
[2] In the preparation of a non-alcoholic beer-taste beverage containing no sweetening substance, the bittering substance is blended in a content ratio of 0.010 to 0.040 with respect to the acidulant (bittering substance / citric acid equivalent acidulant). Characterized by, a method of suppressing the protruding sourness derived from the sour agent, and
[3] A method for producing a non-alcoholic beer-taste beverage containing no sweetening substance, wherein the content ratio of the bittering substance to the acidulant is from 0.010 to 0.040 (bittering substance / citric acid equivalent acidulant). And a method for producing a non-alcoholic beer-taste beverage that suppresses the protruding sourness derived from the sour agent.

  According to the present invention, it is possible to provide a non-alcoholic beer-taste beverage that suppresses the prominent sourness that is observed when a sweetening substance is not added and realizes a good flavor.

  The non-alcoholic beer-taste beverage according to the present invention does not contain a sweetening substance.

  Here, examples of the sweetening substance in the present invention include artificial sweeteners such as acesulfame K, sucralose, and asterpalm, sugar alcohols, natural sweeteners, and sugars (monosaccharides and disaccharides). A sugar solution containing a carbon source, which is used as a raw material for a non-alcoholic beer-taste beverage when malt is not used, is included in the sweetening substance in the present invention. Here, the "sugar solution" is a solution containing saccharides, and refers to a solution having a saccharide content of 30% by mass or more and 95% by mass or less. However, components such as a saccharified solution obtained by saccharifying a raw material such as malt or malt extract in the manufacturing process, and sugars having three or more sugars are not included in the sweetening substance in the present invention.

  Further, in the present invention, "free of sweetening substance" means that it does not contain sweetening substance at all or substantially does not contain it. "Substantially free" means that a substance recognized as a sweet substance is not blended, and in the sense that it excludes blending of raw materials in which a substance having a sweetness is mixed as a contaminant or an impurity. Absent.

  The non-alcoholic beer-taste beverage according to the present invention contains a bitter substance.

  Examples of the bitter substance include iso-alpha acid, quassin, naringin, caffeine, etc., and iso-alpha acid is preferable from the viewpoint of a bitterness with a good aftertaste. As the bitter substance, only one kind may be used, or two or more kinds may be used.

  As the iso-alpha acid, a hop-derived component such as a hop extract can be used. When using hops, usual pellet hops, powdered hops, and hop extracts used in the production of beer and the like can be appropriately selected and used according to the desired flavor. In addition, hop processed products such as isohop and reduced hop may be used.

  The content of the bitter tastant in the non-alcoholic beer-taste beverage according to the present invention is an amount satisfying the content ratio with respect to the sour agent described later, for example, 5 ppm or more is preferable, 7.5 ppm or more is more preferable, and 20 ppm or less is It is preferably 12.5 ppm or less. When two or more bitter substances are contained in a non-alcoholic beer-taste beverage, the content of the bitter substances means the total amount thereof.

  The non-alcoholic beer-taste beverage according to the present invention contains an acidulant.

  As the acidulant, it is preferable to use at least one acid selected from the group consisting of ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, adipic acid, and phosphoric acid.

  The content of the acidulant in the non-alcoholic beer-taste beverage according to the present invention is, for example, preferably 300 ppm or more, more preferably 500 ppm or more, even more preferably 1200 ppm or less, and even more preferably 1000 ppm or less in terms of citric acid. When two or more types of acidulant are contained in the non-alcoholic beer-taste beverage, the content of acidulant means the total amount thereof. In the present specification, the equivalent amount of citric acid is an amount converted from the acidity of each acidulant based on the acidity of citric acid, and for example, the equivalent amount of citric acid corresponding to 100 ppm of lactic acid is 120 ppm, the converted amount of citric acid corresponding to 100 ppm of phosphoric acid is 200 ppm, and the converted amount of citric acid corresponding to 100 ppm of malic acid is 125 ppm.

  The content ratio of the bitter substance to the acidulant in the non-alcoholic beer-taste beverage according to the present invention (bitter substance / citric acid equivalent acidulant) is 0.010 or more from the viewpoint of suppressing the protruding acidity, and 0 0.013 or more is preferable, 0.017 or more is more preferable, and from the viewpoint of imparting an appropriate bitterness, 0.040 or less, 0.030 or less is preferable, and 0.023 or less is more preferable.

  The non-alcoholic beer-taste beverage according to the present invention may contain sugar.

  The term "sugar" as used in the present invention refers to a sugar based on the nutrition labeling standard of food (Ministry of Health, Labor and Welfare Notification No. 176 of 2003). Specifically, sugar refers to foods from which proteins, lipids, dietary fiber, ash, alcohol and water have been removed. Further, the amount of sugar in the food is calculated by subtracting the amounts of protein, lipid, dietary fiber, ash and water from the weight of the food. In this case, the amounts of proteins, lipids, dietary fiber, ash and water are measured by the methods listed in the nutrition labeling standard. Specifically, the amount of protein was measured by a nitrogen quantitative conversion method, and the amount of lipid was measured by an ether extraction method, a chloroform / methanol mixed liquid extraction method, a Gerber method, an acid decomposition method or a Reese-Gottlieb method, and the amount of dietary fiber. Is measured by high performance liquid chromatography or Prosky method, ash content is measured by magnesium acetate addition ashing method, direct ashing method or sulfuric acid addition ashing method, water content is Karl Fischer method, drying aid Method, reduced pressure superheat drying method, atmospheric pressure heat drying method or plastic film method.

  The content of sugars in the non-alcoholic beer-taste beverage according to the present invention is 3.0 g / 100 mL or less, preferably 2.0 g / 100 mL or less, from the viewpoint of recent low sugar taste and refreshing aftertaste. , 1.0 g / 100 mL or less is preferable, and from the viewpoint of suppressing sourness, 0.1 g / 100 mL or more is preferable, 0.3 g / 100 mL or more is more preferable, and 0.5 g / 100 mL or more is further preferable.

  The non-alcoholic beer-taste beverage according to the present invention can be produced in the same manner as a non-alcoholic beer-taste beverage using general malt as a raw material, except that a sweet substance is not used. Below, the manufacturing process of a general non-fermenting non-alcoholic beer taste drink is shown. By not having a fermentation process with yeast, non-alcoholic beer-taste beverages such as non-alcoholic beer can be easily produced.

  Non-alcoholic beer-taste beverages produced by using malt as a raw material, first, other than barley such as malt, if necessary, other grains, starch, a bitter substance, or a mixture containing a raw material such as a colorant and water. If necessary, an enzyme such as amylase is added to gelatinize and saccharify, and then filtered to obtain a saccharified solution. If necessary, hops and bitter substances are added to the saccharified solution and boiled, and solid components such as coagulated proteins are removed in a clarification tank. As an alternative to this saccharified solution, hops may be added to a mixture of malt extract and warm water and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. Known conditions may be used for the conditions such as the saccharification process, the boiling process, and the solid content removal process. After boiling, an acidulant, a flavor and the like are added to the obtained wort and filtered, and carbon dioxide is added to the obtained filtrate. Then, it is filled in a container and subjected to a sterilization process to obtain a desired non-alcoholic beer-taste beverage.

  Further, the non-alcoholic beer-taste beverage according to the present invention can also be produced in the following modes. Of the raw materials known as non-alcoholic beer-taste beverage raw materials, any raw material excluding sweet substances is dissolved in warm water or the like, carbonated water is further added, and then the mixture is filled in a container and can be manufactured through a sterilization step. ..

  In the preparation of such a non-alcoholic beer-taste beverage that does not contain a sweetening substance, from the viewpoint of suppressing the protruding sourness derived from the sour agent, the bitter substance is contained in an amount of 0.010 to 0.040 with respect to the sour agent. It is mixed in a ratio (bitter substance / citric acid equivalent acidulant).

  The "non-alcoholic beer-taste beverage" in the present specification refers to a carbonated beverage having a beer-like flavor. That is, the non-alcoholic beer-taste beverage of the present specification includes all beer-flavored carbonated beverages unless otherwise specified. The alcohol content of the non-alcoholic beer-taste beverage of the present invention is 0.005% or less, and preferably substantially free of alcohol. Here, the beverage of the present invention substantially containing no alcohol (non-alcoholic beverage) does not exclude a beverage containing an extremely small amount of alcohol that cannot be detected. Beverages having an alcohol content of 0.0% by rounding, particularly beverages having an alcohol content of 0.00% by rounding are included in the non-alcoholic beer-taste beverage according to the present invention. The “alcohol content (alcohol content)” here means the content of ethanol and does not include aliphatic alcohol.

  The alcohol content of the non-alcoholic beer-taste beverage of the present invention means the content (v / v%) of the alcohol content in the beverage, which can be measured by any known method. It can be measured by a meter. Specifically, a sample is prepared by removing carbon dioxide from a beverage by filtration or ultrasonic waves, and the sample is subjected to direct flame distillation, and the density of the obtained distillate at 15 ° C. is measured. (Table 19 Alcohol and Density (15 ℃) and Specific Gravity (15/15 ℃) Conversion Table], which is the appendix of (Hira 19 National Tax Agency No. 6 revised on June 22, 2007), is used for conversion. Can be asked. When the alcohol content is a low concentration of less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used.

  Aliphatic alcohol may be added to the non-alcoholic beer-taste beverage according to the present invention from the viewpoint of imparting a feeling of alcohol. The aliphatic alcohol is not particularly limited as long as it is a known one, but an aliphatic alcohol having 4 to 5 carbon atoms is preferable. In the present invention, preferred aliphatic alcohols are those having 4 carbon atoms such as 2-methyl-1-propanol and 1-butanol, and those having 5 carbon atoms are 3-methyl-1-butanol and 1-pen. Examples thereof include tanol and 2-pentanol. These can be used alone or in combination of two or more. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007 mass%, more preferably 0.0003 to 0.0006 mass%. In the present specification, the content of the aliphatic alcohol can be measured using a headspace gas chromatographic method.

(calorie)
The non-alcoholic beer-taste beverage according to the present invention preferably has a low calorie in accordance with recent low-calorie taste. Therefore, the calorie count of the non-alcoholic beer-taste beverage according to the present invention is preferably less than 5 kcal / 100 mL, more preferably less than 4 kcal / 100 mL, and further preferably less than 3 kcal / 100 mL.

  The number of calories contained in a beverage is basically calculated according to "Analysis method of nutritional components, etc. in nutrition labeling standard" published in connection with the Health Promotion Act. That is, in principle, the energy conversion coefficient of each component (protein: 4 kcal / g, lipid: 9 kcal / g, sugar: 4 kcal / g, dietary fiber: 2 kcal / g, alcohol: 7 kcal / g, organic acid: 3 kcal / g). For more details, please refer to “Analysis methods of nutritional components, etc. in nutrition labeling standards”.

  A specific method for measuring the amount of each nutritional component contained in the beverage may be according to the various analysis methods described in “Health Promotion Method“ Analysis method of nutritional components and the like in nutrition labeling standard ”. Alternatively, the amount of heat and / or the amount of each nutritional component can be known by requesting the Japan Food Research Center.

(Other raw materials)
In the present invention, other raw materials may be used, if necessary, as long as the effects of the present invention are not impaired. For example, flavors, yeast extracts, colorants such as caramel pigments, plant-extracted saponin substances such as soybean saponins and quillaja saponins, plant protein and peptide-containing substances such as corn and soybeans, protein substances such as bovine serum albumin, and dietary fiber. A seasoning such as amino acid or amino acid can be used as necessary within a range that does not impair the effects of the present invention.

  Thus, the non-alcoholic beer-taste beverage according to the present invention is obtained. The pH of the non-alcoholic beer-taste beverage according to the present invention may be less than 4, preferably pH 3.8 or less, preferably pH 3.0 or more, and more preferably pH 3.6 or more.

The amount of carbon dioxide contained in the non-alcoholic beer-taste beverage is represented by the carbon dioxide pressure of the beverage, and this is not particularly limited as long as the effect of the present invention is 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 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 this specification refers to the gas pressure in the container, except in special cases. The pressure can be measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C. to an internal gas pressure gauge, once open the stopcock of the internal gas pressure gauge to release the gas, and then close the stopcock again. Using a method of reading the value when the pointer reaches a certain position by swinging or using a commercially available gas pressure measuring device (for example, Kyoto Electronics Manufacturing Co., Ltd. [gas volume measuring device GVA-500A]) Can be measured.

(Beverages in containers)
The non-alcoholic beer-taste beverage according to the present invention can be packaged in a container. The form of the container is not limited at all, and it can be filled in a sealed container such as a bottle, a can, a barrel, or a plastic bottle to prepare a container-containing beverage.

  Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples.

Examples 1-9 and Comparative Examples 1-3
<Manufacture of non-alcoholic beer taste beverage>
The non-alcoholic beer-taste beverages shown in Tables 1 and 2 were prepared as follows. However, Examples 1 and 2 are reference examples.

  Dextrin (manufactured by Matsutani Chemical Co., Ltd.), caramel dye, and isohop were dissolved in warm water at 100 ° C. A flavor and lactic acid were added, and the liquid amount was adjusted with carbonated water to obtain a non-alcoholic beer-taste beverage with an alcohol content of 0.00 v / v%. The blending amount was 0.02% by mass of caramel pigment and 0.06% by mass of fragrance, and no sweetening substance was used. The sugars and pH were as shown in Tables 1 and 2.

<Evaluation of flavor>
The flavor of the non-alcoholic beer-taste beverage was evaluated by a sensory test by a scoring method. Six expert panelists evaluated the strength of sourness and the strength of bitterness on a five-point scale, and calculated the average score. The higher the score, the stronger the sourness and bitterness, and the range of 1.5 to 4.0 is preferable.
Furthermore, the refreshing aftertaste of the non-alcoholic beer-taste beverage and the overall evaluation were evaluated on a scale of 5 points. The average score of the evaluation points was calculated as "very good" = 5 points, "good" = 4 points, "somewhat good" = 3 points, "normal" = 2 points, and "poor" = 1 point. The average score of the comprehensive evaluation is 2.0 or more, and it is preferably 3.0 or more. The results are shown in Tables 1 and 2.

  From Examples 1 to 5 and Comparative Examples 1 and 2, when the content ratio of the bitter substance to the acidulant (bitter substance / citric acid equivalent acidulant) is 0.010 to 0.040, the sourness is appropriately suppressed. Therefore, it can be seen that the overall flavor of the beverage is good. Further, from Examples 6 to 9 and Comparative Example 3, when the content ratio of the sugar is 3.0 g / 100 mL or less while setting the content ratio of the bitter substance to the acidulant to a specific range, the aftertaste is refreshing, and the beverage It can be seen that the overall flavor of is good.

  INDUSTRIAL APPLICABILITY The non-alcoholic beer-taste beverage according to the present invention suppresses the prominent sourness that is observed when a sweetening substance is not added, and has a beer-like taste, and can provide a new taste as a favorite product.

Claims (6)

A non-alcoholic beer-taste beverage containing no sweetening substance, which contains a bittering substance and an acidulant, the content of the bittering substance is 5 to 20 ppm, and the content ratio of the bittering substance to the sour agent (bittering substance / A non-alcoholic beer-taste beverage having a citric acid equivalent acidulant) of 0.017 to 0.040, a sugar content of 3.0 g / 100 mL or less, and a pH of 3.8 or less .   The non-alcoholic beer-taste beverage according to claim 1, wherein the bitter substance is a hop-derived component.   The acidulant contains at least one selected from the group consisting of ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, adipic acid, and phosphoric acid. The non-alcoholic beer taste beverage according to 2. Content of the said bitterness substance is 7.5-12.5 ppm, The non-alcoholic beer taste drink in any one of Claims 1-3.   In the preparation of a non-alcoholic beer-taste beverage containing no sweetening substance, the bitter substance is blended in a content ratio of 0.017 to 0.040 (bitter substance / citric acid equivalent acidulant) with respect to the acidulant. The method of suppressing the protruding sourness derived from the sour agent.   A method for producing a non-alcoholic beer-taste beverage that does not contain a sweetening substance, wherein the bittering substance is blended in a content ratio of 0.017 to 0.040 (bittering substance / citric acid equivalent souring agent) to the acidulant. A method for producing a non-alcoholic beer-taste beverage in which a protruding sourness derived from the acidulant is suppressed, the method including a step.