JP6773481B2 - Beverages, methods of making beverages, and methods of imparting tannin-like irritation to beverages - Google Patents

Description

The present invention relates to beverages, methods of producing beverages, and methods of imparting tannin-like stimulus intensity to beverages.

Indigestible dextrin is known as a dietary fiber that gives a body feeling to beverages. On the other hand, the foaming agent is used to improve the foam quality of beverages (particularly effervescent beverages) such as foaming and foam retention. Patent Document 1 discloses a beer-taste beverage containing these indigestible dextrins and a foaming agent.

Japanese Unexamined Patent Publication No. 2016-7138

However, the beverage that combines indigestible dextrin and a foaming agent has insufficient wine-like astringency, that is, tannin-like irritation, which positively imparts a thick and complex taste to the beverage. Further, when the content of indigestible dextrin in the beverage is increased, the tannin-like irritation becomes stronger, but the sharpness becomes worse, which has been found by the present inventors as a new problem.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a beverage having a sufficiently strong tannin-like stimulus while maintaining sharpness.

The present invention provides a beverage containing indigestible glucan and a foaming agent. By containing the indigestible glucan and the foaming agent, the beverage of the present invention has a strong tannin-like stimulus while maintaining sharpness.

The foaming agent may be at least one selected from the group consisting of alginic acids, octenyl succinate starch, glycerin fatty acid ester and saponin. With these foaming agents, tannin-like irritation can be made stronger.

The beverage may further contain acidulants and / or minerals. When the beverage of the present invention contains an acidulant, the sharpness becomes better. In addition, when the beverage of the present invention contains minerals, the sharpness becomes better and the tannin-like stimulation becomes stronger.

The acidulant may be at least one selected from the group consisting of citric acid, lactic acid, phosphoric acid and malic acid. With these acidulants, the sharpness can be further improved.

The mineral may be calcium ion or sodium ion. With these minerals, tannin-like irritation can be further enhanced.

The content of the indigestible glucan may be 0.5 to 20 g / 100 mL. As a result, the tannin-like stimulation becomes stronger.

The beverage may be an alcoholic beverage. Moreover, the said beverage may be a beer taste beverage. Further, the beverage may contain a wheat raw material as a raw material.

The present invention also provides a method for producing a beverage, which comprises a step of blending an indigestible glucan and a foaming agent.

The present invention also provides a method for imparting tannin-like irritation intensity to a beverage, which comprises blending the beverage with an indigestible glucan and a foaming agent.

According to the present invention, it is possible to provide a beverage having a sufficiently strong tannin-like stimulus while maintaining sharpness, and a method for producing the same. Further, according to the present invention, it is possible to provide a method for imparting a tannin-like stimulus intensity to a beverage.

Hereinafter, embodiments for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

The beverage according to this embodiment contains indigestible glucan and a foaming agent.

As used herein, mass ppm means ^10-4 % by mass.

In the present specification, the indigestible glucan means an indigestible dietary fiber obtained by heat-polymerizing a starch decomposition product (preferably a starch decomposition product having a dextrose equivalent (DE) of 70 to 100). At this time, the raw material may contain monosaccharides other than glucose, oligosaccharides containing these monosaccharides, and the like. Examples of such indigestible glucan include Fit Fiber # 80 (registered trademark, manufactured by Nihon Shokuhin Kako Co., Ltd.) and the like. The "indigestible glucan" in the present specification may be the indigestible glucan itself, or may be an indigestible glucan enzyme-treated product obtained by treating the indigestible glucan with a glycolytic enzyme. It may be an indigestible glucan fractionated product obtained by fractionating an indigestible glucan enzyme-treated product, or an indigestible glucan reduced product obtained by reducing the aldehyde group at the reducing end of the indigestible glucan to a hydroxyl group. You may.

In the beverage according to the present embodiment, the content of indigestible glucan may be 0.5 to 20 g / 100 mL. When the content of the indigestible glucan is within the above range, the tannin-like stimulation can be made sufficiently strong while maintaining the sharpness. The content of indigestible glucan is 0.5 g / 100 mL or more, 1.0 g / 100 mL or more, 1.5 g / 100 mL or more, or 2.0 g / 100 mL from the viewpoint that tannin-like stimulation can be further strengthened. 20 g / 100 mL or less, 15 g / 100 mL or less, 10 g / 100 mL or less, 5.0 g / 100 mL or less, 4.0 g / 100 mL or less, 3.0 g / 100 mL or less, 2.5 g / 100 mL or less, Alternatively, it may be 2.0 g / 100 mL or less. The content of indigestible glucan can be measured based on the method described on pages 76-78 of "Points of component analysis for nutrition labeling (issued on October 20, 2007)" of the Japan Food Research Laboratories. it can.

Examples of the foaming agent include alginic acids (eg, alginic acid, alginate, alginic acid ester (eg, propylene glycol alginate), etc.), octenyl succinate starch (sodium octenyl succinate), glycerin fatty acid ester (eg, deca laurate). Glycerin, etc.), saponin (eg, Kiraya saponin, soybean saponin, etc.), soybean dietary fiber, soybean ester, soybean peptide, and the like. Among these foaming agents, alginic acids (preferably alginic acid ester), octenyl succinate starch, glycerin fatty acid ester (preferably lauric acid decaglycerin) and saponin (preferably lauric acid decaglycerin) and saponin (preferably lauric acid decaglycerin) and saponin (preferably lauric acid decaglycerin) and saponin (preferably lauric acid decaglycerin) Preferably, at least one selected from the group consisting of (kiraya saponin) is preferable, and alginic acids (preferably alginic acid esters) are more preferable. One type of foaming agent may be used alone, or two or more types may be used in combination.

In the beverage according to the present embodiment, the content of the foaming agent may be set as follows from the viewpoint that the tannin-like stimulation can be further strengthened. When alginic acids are used as the foaming agent, the content of the foaming agent is 0.001 g / 100 mL or more, 0.005 g / 100 mL or more, 0.01 g / 100 mL or more, 0.015 g / 100 mL or more, or 0.02 g. It may be 100 mL or more, 0.1 g / 100 mL or less, 0.07 g / 100 mL or less, or 0.05 g / 100 mL or less. When starch octenyl succinate is used as the foaming agent, the content of the foaming agent is 0.005 g / 100 mL or more, 0.025 g / 100 mL or more, 0.05 g / 100 mL or more, 0.075 g / 100 mL or more, or 0. It may be 1 g / 100 mL or more, 0.5 g / 100 mL or less, 0.35 g / 100 mL or less, or 0.25 g / 100 mL or less. When glycerin fatty acid ester is used as the foaming agent, the content of the foaming agent is 0.00025 g / 100 mL or more, 0.00125 g / 100 mL or more, 0.0025 g / 100 mL or more, 0.00375 g / 100 mL or more, or 0. It may be 005 g / 100 mL or more, 0.025 g / 100 mL or less, 0.0175 g / 100 mL or less, or 0.0125 g / 100 mL or less. When saponin is used as the foaming agent, the content of the foaming agent is 0.00005 g / 100 mL or more, 0.00025 g / 100 mL or more, 0.0005 g / 100 mL or more, 0.00075 g / 100 mL or more, or 0.001 g / It may be 100 mL or more, 0.005 g / 100 mL or less, 0.0035 g / 100 mL or less, or 0.0025 g / 100 mL or less.

Beverages according to this embodiment may further contain acidulants and / or minerals.

As used herein, the acidulant means a food additive that imparts sourness to a food or enhances the sourness of a food. Examples of acidulants include citric acid, lactic acid, phosphoric acid, malic acid (DL-malic acid), tartaric acid (DL-tartaric acid, L-tartaric acid), adipic acid, gluconic acid, gluconodeltalactone, succinic acid, and acetic acid. (Glacial acetic acid), fumaric acid, and salts thereof (sodium salt, potassium salt, etc.) can be mentioned. Among them, at least one selected from the group consisting of citric acid, lactic acid, phosphoric acid and malic acid is preferable, and citric acid is more preferable, from the viewpoint of further improving sharpness. One type of acidulant may be used alone, or two or more types may be used in combination.

It is said that the acidity of these acidulants can be converted to each other, and one example thereof is the citric acid conversion amount obtained by converting the acidity of each acidulant based on the acidity of citric acid. The citric acid conversion amount can be calculated from citric acid, lactic acid, phosphoric acid, malic acid, tartaric acid, succinic acid, fumaric acid, or acetic acid. Specifically, the citric acid equivalent amount corresponding to 100 mass ppm of lactic acid is 120 mass ppm, and the citric acid equivalent amount corresponding to 100 mass ppm of phosphoric acid is 200 mass ppm, which corresponds to 100 mass ppm of apple acid. The citric acid equivalent is 125 mass ppm, the citric acid equivalent corresponding to tartrate 100 mass ppm is 130 mass ppm, the citric acid equivalent corresponding to succinic acid 100 mass ppm is 115 mass ppm, and fumaric acid. The citric acid equivalent amount corresponding to 100 mass ppm is 180 mass ppm, and the citric acid equivalent amount corresponding to 100 mass ppm of acetic acid is 100 mass ppm.

The content of the acidulant may be 50 mass ppm or more, 100 mass ppm or more, or 150 mass ppm or more in terms of citric acid with respect to the entire beverage, and is less than 2000 mass ppm in terms of citric acid, 1800. It may be mass ppm or less, 1500 mass ppm or less, 1300 mass ppm or less, 1000 mass ppm or less, 800 mass ppm or less, or 600 mass ppm or less. When two or more kinds of acidulants are contained, the total content of each acidulant may be within the above range. When the content of the acidulant is within the above range, the sharpness can be further improved.

The content of acidulant before conversion is "8.24.2" of the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the Brewers Association of Japan International Technical Committee [Analysis Committee], revised in 2013). It can be measured by the method described in "Capillary Electrophoresis".

Examples of minerals include calcium ion, sodium ion, potassium ion and magnesium ion. As the mineral, calcium ion or sodium ion is preferable, and calcium ion is more preferable, because the tannin-like stimulation becomes stronger. One type of mineral may be used alone, or two or more types may be used in combination. These salts may be used to contain minerals in the beverage. Specific examples of salts include calcium chloride, sodium chloride, potassium chloride, magnesium chloride, calcium sulfate, magnesium sulfate, sodium sulfate, and sodium nitrate.

The content of the mineral may be 10 mass ppm or more, 20 mass ppm or more, or 30 mass ppm or more, and 1000 mass ppm or less, 500 mass ppm or less, 300 mass ppm or less, 100 mass ppm or more, based on the whole beverage. It may be ppm or less, 90 mass ppm or less, or 80 mass ppm or less. When the mineral content is within the above range, the tannin-like stimulation can be further strengthened while maintaining the sharpness.

The mineral content is described in, for example, "8.12 Inorganic substances" of the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], revised in 2013). It can be measured by the methods used.

The beverage according to the present embodiment may contain additives such as colorants, sweeteners, antioxidants, and flavors that are usually blended in beverages, as long as the effects of the present invention are not impaired. Examples of the colorant include caramel color, gardenia jasminoides pigment, fruit juice pigment, vegetable pigment, and synthetic pigment. Examples of sweeteners include sugars (fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch, etc.) and high-sweetness sweeteners (assessulfam potassium, scullose, aspartame, etc.) Be done. Examples of the antioxidant include vitamin C, vitamin E, and polyphenols.

The beverage according to the present embodiment may be an alcoholic beverage or a non-alcoholic beverage (a beverage that does not substantially contain alcohol). When the beverage according to the present embodiment is an alcoholic beverage, the alcohol content of the alcoholic beverage may be, for example, 1 to 20%. Specifically, it may be 1% or more, 2% or more, 2.5% or more, 3% or more, 3.5% or more, or 4% or more, 20% or less, 15% or less, 10% or less, It may be 9% or less, 8% or less, 7% or less, 6% or less, or 5% or less. In the present specification, alcohol means ethanol unless otherwise specified.

The beverage according to the present embodiment may be a beer-taste beverage. In the present specification, the beer-taste beverage refers to a beverage that has a beer-like taste and aroma and gives the drinker the feeling of drinking beer when drinking. The beer-taste beverage may be an alcoholic beverage or a non-alcoholic beverage. Examples of beer-taste alcoholic beverages include those classified as beer, low-malt beer, other brewed liquors, and liqueurs under the Japanese Liquor Tax Law (Law No. 6 of February 28, 1945). Beer.

The beverage according to the present embodiment may contain a wheat raw material as a raw material. As used herein, the term "wheat raw material" refers to wheat or a processed wheat product. Examples of wheat include barley, wheat and rye. Examples of the processed wheat product include wheat extract, malt, and malt extract. In the beverage according to the present embodiment, when the raw material does not contain a wheat raw material, the wheat raw material preferably contains malt. When the raw material of the beverage according to the present embodiment contains a wheat raw material, the ratio of malt used in the raw material (excluding water and hops) may be less than 50%, preferably less than 25%.

The beverage according to the present embodiment may be non-effervescent or effervescent. Here, the non-foaming property in the present embodiment means that the gas pressure at 20 ° C. is less than 0.049 MPa (0.5 kg / cm ² ), and the foaming property means that the gas pressure at 20 ° C. is 0. It means that it is 049 MPa (0.5 kg / cm ² ) or more. In the case of foamability, the upper limit of the gas pressure may be about 0.235 MPa (2.4 kg / cm ² ).

The beverage of the present embodiment can be provided in a container. The container may be a so-called can container or barrel container made of metal (aluminum, steel, etc.) as long as it can be sealed. Further, the container may be a glass container, a PET bottle container, a paper container, a pouch container or the like. The capacity of the container is not particularly limited, and any container currently in circulation can be applied. A metal container may be used because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of time.

The method for producing a beverage according to the present embodiment includes a step of blending an indigestible glucan and a foaming agent. The amounts of the indigestible glucan and the foaming agent to be blended in this step can be appropriately set, and may be blended so as to be within the above-mentioned range, for example.

The blending step may be performed at any stage during the manufacturing process of the beverage. For example, it can be blended in a mixing tank for mixing the raw materials of a beverage. A predetermined amount of water, acidulant, mineral, alcohol, various additives, etc. are mixed in the mixing tank before, at the same time as, or after the addition of the indigestible glucan and the foaming agent. be able to. The presence / absence and amount of these blends can be appropriately set.

Hereinafter, an example of a method for producing a beverage according to the present embodiment will be described. The manufacturing method is to mix the resistant glucan and the foaming agent in a mixing tank containing a raw material solution such as water and, if necessary, an acidulant, a mineral, distilled alcohol, a bitterness component, various additives, and the like. The compounding step, the filtration step of filtering the mixed solution in which each component is mixed in the compounding process, the first sterilization step of sterilizing the filtered solution filtered in the filtration step, and the sterilized filtration sterilized in the first sterilization step. It includes a filling step of filling a container such as a bottle, a can, a bottle, or a PET bottle with the liquid, and a second sterilization step of sterilizing the filtered liquid filled in the container together with the container in the filling step. In the beverage according to the present embodiment, when the raw material contains a wheat raw material, an acid substance such as an organic acid contained in the wheat raw material may be used as an acidulant.

In the blending step, the components may be mixed while being stirred with a stirrer or the like so that the components are well mixed. In addition, the filtration step can be performed by a general filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of treatment speed and the like, and is applicable without limitation as long as the same treatment can be performed. The filling step may be performed in a clean room where the cleanliness is maintained to the extent normally performed in the production of beverages. The second sterilization step can be performed by heating the filtrate together with the container at a predetermined temperature and a predetermined time. It is also possible to perform non-sterilization filling without performing the first sterilization step and the second sterilization step. Further, in the case of a sparkling beverage, for example, carbonation may be performed between the first sterilization step and the filling step.

The beverage according to the present embodiment has an effect that the tannin-like stimulation in the beverage is sufficiently strong. Therefore, as an embodiment of the present invention, there is provided a method for imparting tannin-like irritation intensity to a beverage, which comprises adding an indigestible glucan and a foaming agent to the beverage.

Hereinafter, the present invention will be described in more detail based on Examples. However, the present invention is not limited to the following examples.

[Test Example 1: Strength of tannin-like stimulation and sharpening effect by combination of dietary fiber and foaming agent]
In water, dietary fiber (indigestible glucan (Fit Fiber # 80, manufactured by Nippon Foods Chemical Industry Co., Ltd.), indigestible dextrin (manufactured by Matsutani Chemical Industry Co., Ltd.) or polydextrose (manufactured by CJ CheilJedang Corporation)), and propylene alginate. Functional evaluation was performed on the beverages of Samples 1-1 to 1-14 prepared by adding glycol ester so as to have the content shown in Table 1.
The sensory evaluation was performed by a panel of four trained persons on a scale of 5 (5: good to 1: insufficient) for evaluation of tannin-like stimulus intensity and sharpness, and the average value was used as the evaluation score. A sample having an evaluation score of more than 2 is evaluated as having sufficiently strong tannin-like stimulation or maintaining sharpness without any practical problem. The results are shown in Table 1.

Samples 1-9 containing 0.5 g / 100 mL of indigestible dextrin as dietary fiber and propylene glycol alginate as a foaming agent were difficult because the strength of tannin-like stimulation was insufficient. It was confirmed that when the content of digestible dextrin was increased, the tannin-like irritation became stronger, but the sharpness became worse (Samples 1-10 and 1-11). Samples 1-12-1-14 containing polydextrose as a dietary fiber and propylene glycol alginate as a foaming agent also showed the same tendency as the sample containing indigestible dextrin. On the other hand, in the samples 1-2 to 1-8 containing indigestible glucan as dietary fiber and propylene glycol alginate as a foaming agent, the tannin-like irritation is sufficiently strong while maintaining sharpness. Was confirmed.

[Test Example 2: Tannin-like irritation intensity and sharpening effect depending on the type of foaming agent]
Into water, resistant glucan (Fit Fiber # 80, manufactured by Nippon Shokuhin Kako Co., Ltd.), foaming agent (sodium octenyl succinate (milk flower L, manufactured by Nissho Chemical Co., Ltd.), decaglycerin laurate (Ryotopolyglycerol) Ester (L-7D), Mitsubishi Chemical Foods Co., Ltd.), Decaglycerin laurate (Ryoto Polyglycerate (L-10D), Mitsubishi Chemical Foods Co., Ltd.), Kiraya Saponin (Kirayanin C-100, manufactured by Maruzen Pharmaceutical Co., Ltd.)) Was added so as to have the content shown in Table 2, and the beverages of Samples 2-1 to 2-4 were subjected to sensory evaluation in the same manner as in Test Example 1. The results are shown in Table 2.

Propylene glycol alginate was also added to samples 2-1 to 2-4 containing sodium octenyl succinate, decaglycerin laurate (L-7D), decaglycerin laurate (L-10D) or kiraya saponin as foaming agents. It was confirmed that the tannin-like stimulation was sufficiently strong while maintaining the sharpness as in the case of using it.

[Test Example 3: Strength of tannin-like stimulation and sharpening effect by combination of dietary fiber, foaming agent and acidulant]
The content of resistant glucan (Fit Fiber # 80, manufactured by Nippon Shokuhin Kako Co., Ltd.), propylene glycol alginate and acidulants (citric acid, lactic acid, phosphoric acid, malic acid) in water should be as shown in Table 3. The beverages of Samples 3-1 to 3-7 prepared by adding to Test Example 1 were subjected to sensory evaluation in the same manner as in Test Example 1. The results are shown in Table 3.

It was also confirmed that the beverages of Samples 3-1 to 3-7 containing an acidulant also had sufficiently strong tannin-like irritation while maintaining sharpness. In particular, the beverages of Samples 3-1 to 3-3 containing citric acid as an acidulant had better sharpness than the beverages of Samples 1-3 not containing an acidulant.

[Test Example 4: Strength of tannin-like stimulation and sharpening effect by combination of dietary fiber, foaming agent and mineral]
Table 4 contains indigestible glucan (Fit Fiber # 80, manufactured by Nippon Shokuhin Kako Co., Ltd.), propylene glycol alginate and minerals (calcium ion (calcium chloride), sodium ion (sodium chloride)) in water. The beverages of Samples 4-1 to 4-4 prepared by adding so much were subjected to sensory evaluation in the same manner as in Test Example 1. The results are shown in Table 4.

It was confirmed that the beverages of Samples 4-1 to 4-4 containing minerals also had sufficiently strong tannin-like stimulation while maintaining sharpness. In particular, the beverages of Samples 4-1 and 4-2 containing calcium ions as minerals have better sharpness and tannin-like irritation as compared with the beverages of Samples 1-3 not containing minerals. I got stronger.

[Test Example 5: Strength of tannin-like irritation and sharpening effect by combination of indigestible dextrin and foaming agent in beer-taste beverage]
A beer-taste beverage (ratio of malt used in raw materials (excluding water and hops): 25% or less, alcohol content: 5%) was prepared by a conventional method, and the obtained beer-taste beverage was added with resistant glucan (fit fiber #). 80, manufactured by Nippon Shokuhin Kako Co., Ltd.), and sample 5-1 beverage prepared by adding propylene glycol alginate to the contents shown in Table 5 were subjected to sensory evaluation in the same manner as in Test Example 1. went. The results are shown in Table 5.

It was confirmed that by using the indigestible dextrin and the foaming agent in combination, the tannin-like stimulation was sufficiently strong even in the beer-taste beverage while maintaining the sharpness.

Claims (10)

A beverage containing indigestible glucan and a foaming agent .
A beverage in which the foaming agent is at least one selected from the group consisting of alginic acids, octenyl succinate starch, glycerin fatty acid esters and saponins . The beverage according to claim 1, further containing an acidulant and / or a mineral. The beverage according to claim 2 , wherein the acidulant is at least one selected from the group consisting of citric acid, lactic acid, phosphoric acid and malic acid. The beverage according to claim 2 , wherein the mineral is calcium ion or sodium ion. The beverage according to any one of claims 1 to 4 , wherein the content of indigestible glucan is 0.5 to 20 g / 100 mL. The beverage according to any one of claims 1 to 5 , which is an alcoholic beverage. The beverage according to any one of claims 1 to 6 , which is a beer-taste beverage. The beverage according to any one of claims 1 to 7 , wherein the raw material contains a wheat raw material. A method for producing a beverage, which comprises a step of blending indigestible glucan and a foaming agent .
A production method, wherein the foaming agent is at least one selected from the group consisting of alginic acids, octenyl succinate starch, glycerin fatty acid esters and saponins . A method of imparting tannin-like irritation to a beverage, comprising blending the beverage with indigestible glucan and a foaming agent .
A method, wherein the foaming agent is at least one selected from the group consisting of alginic acids, octenyl succinate starch, glycerin fatty acid esters and saponins .