JP6830090B2 - Non-fermented beer-like sparkling beverage - Google Patents

Description

The present invention relates to a non-fermented beer-like sparkling beverage having a beer-like bitterness and good foam quality even when hops are not used as a raw material.

Unlike beer, non-fermented beer-like effervescent beverages that are produced without a fermentation process are suitable for mass production at low cost because they can be produced without the need for special fermentation equipment. When hops are used in non-fermentable beer-like sparkling beverages, although a favorable bitterness can be imparted, the fishy aroma derived from hops, which is originally reduced during fermentation, tends to remain in the product. On the other hand, non-fermented beer-like sparkling beverages produced without using hops have a problem that the bitterness like beer is inferior.

Unlike fermented beer-like effervescent beverages, which contain various flavor substances due to fermentation, non-fermented beer-like effervescent beverages have sweeteners, acidulants, bitter substances, so that they have a beer-like flavor and flavor. Add fragrances, coloring agents, etc. as appropriate. Therefore, it is difficult to balance the flavor of each raw material. For example, an acidulant added to lower the pH may cause an unpleasant sharp sourness protrusion or a monotonous flavor of the entire beverage due to a decrease in bitterness, and a thickener such as alginic acid is added. It has been reported that the sourness and bitterness are balanced and the taste is improved (see, for example, Patent Documents 1 and 2).

On the other hand, the biggest feature of beer's appearance is that it produces a beautiful white foam when poured into a container. However, in a beer-like sparkling beverage containing a coloring agent such as caramel color, the foam may also be colored by the coloring agent. As a method for whitening the foam of a non-fermented beer-like sparkling beverage containing a colorant, a method of blending saponin has also been reported (see, for example, Patent Document 3).

Japanese Unexamined Patent Publication No. 2014-0000055 Japanese Unexamined Patent Publication No. 2014-00056 International Publication No. 2013/031713

In beer-like effervescent beverages, various bitter substances used in place of hops include hop-derived bitter substances, quasin, absinthin, narringine, caffeine, gentian oligosaccharide, wormwood extract, gentiana extract, and kina extract. Is known. However, beer-like bitterness is achieved by various substances contained in hops, so when producing non-fermented beer-like effervescent beverages, using only one type of bitterness instead of hops is sufficient. It is very difficult to make it bitter like beer.

Therefore, an object of the present invention is to provide a non-fermented beer-like effervescent beverage having a beer-like bitterness and good foam quality even when hops are not used as a raw material.

As a result of diligent research to solve the above problems, the present inventors have found that a beer-like bitterness can be achieved while improving the foam quality by using naringin and saponin in combination in a non-fermented beer-like effervescent beverage. , The present invention has been completed.

That is, the non-fermented beer-like sparkling beverages according to the present invention are the following [1] to [3].
[1] Contains naringin, saponin and soybean dietary fiber, the naringin content is 10 to 30 ppm, and the saponin content is 10 to 75 ppm, or the naringin content is less than 3 to 10 ppm. A non-fermented beer-like effervescent beverage characterized by having a saponin content of 25 to 75 ppm and not using hops as a raw material.
[2] The non-fermented beer-like sparkling beverage according to the above [1], which does not use malt as a raw material.
[3] The non-fermented beer-like effervescent beverage according to the above [1] or [2], which has a NIBEM value of 150 or more.

According to the present invention, it is possible to obtain a non-fermented beer-like effervescent beverage having a beer-like bitterness and good foam quality even when hops are not used as a raw material.

In the present invention and the specification of the present application, "beer-likeness" means a taste reminiscent of beer in terms of flavor, regardless of the product name and labeling. In other words, a beer-like effervescent beverage (beer-like effervescent beverage) has a flavor and taste equivalent to or similar to beer, regardless of the alcohol content, the use of malt and hops, and the presence or absence of fermentation. A foaming beverage with a texture.

Further, the non-fermented beer-like effervescent beverage in the present invention and the present specification means a beverage produced without undergoing a fermentation step, which has beer-likeness and effervescence due to carbon dioxide gas. The non-fermented beer-like sparkling beverage may be an alcoholic beverage, or may be a so-called non-alcoholic beverage or a low-alcoholic beverage having an alcohol content of less than 1% by volume. Specific examples thereof include sparkling liquor, low-alcohol sparkling beverage, non-alcoholic beer and the like.

The non-fermented beer-like effervescent beverage according to the present invention contains naringin as a bitter substance. Naringin is a flavanone glycoside that is abundant near the peel of grapefruit and the like. The naringin content of the non-fermented beer-like effervescent beverage according to the present invention is preferably 3 to 30 ppm, more preferably 5 to 25 ppm, still more preferably 10 to 20 ppm.

The non-fermented beer-like sparkling beverage according to the present invention contains saponin together with naringin. Saponin, which is mainly used as a foaming agent, has a slightly sticky bitter taste. Naringin has a bitterness similar to that of hops, but it is rather weak, so it is very difficult to obtain a beer-like bitterness by using only naringin. The bitterness that is unreliable with naringin alone becomes a well-balanced bitterness like beer by using naringin and saponin together. Examples of the saponin contained in the non-fermented beer-like effervescent beverage according to the present invention include soybean saponin, kiraya saponin, carrot saponin, black bean saponin, hechimasaponin, and kikyo saponin. The saponin content of the non-fermented beer-like sparkling beverage according to the present invention is preferably 10 to 100 ppm, more preferably 20 to 75 ppm, still more preferably 25 to 50 ppm.

By blending naringin and saponin in combination, a bitterness similar to or similar to that of hops can be exhibited. Therefore, the non-fermented beer-like sparkling beverage according to the present invention preferably does not use hops as a raw material, but hops may be used as a raw material.

The non-fermented beer-like effervescent beverage according to the present invention may contain other bitter substances as long as the effect of the combined use of naringin and saponin is not impaired. Examples of other bitter substances include quasin, absinthin, gentiooligosaccharides, peptides, minerals and the like. As the quasin, an extract from a natural product such as a quassa (picrasma) extract, a cassia extract, or the like and containing quasin can also be used. Examples of the cassia extract include Jamaica cassia extract and Suriname cassia extract. As the absinthin, a natural product extract containing absinthin, such as the wormwood extract, can also be used. Examples of the peptide used as a bitter substance include peptides consisting of 2 to 4 amino acids having at least one branched chain amino acid such as leucine, isoleucine, and valine. Examples of minerals used as bitterness substances include magnesium salts such as magnesium sulfate and magnesium chloride, and calcium salts such as calcium sulfate.

The non-fermented beer-like sparkling beverage according to the present invention preferably contains one or more acidulants. By containing an acidulant, a non-fermented beer-like sparkling beverage having an excellent balance of flavor and a stronger beer-like character can be obtained. The acidulant is not particularly limited as long as it is an acidulant that can be blended in foods and drinks, and is appropriately determined together with the blending amount according to the quality characteristics required for the final product. In the present invention, it is preferable to use an acid as an acidulant. The acidulant is not particularly limited as long as it is generally used for producing foods and drinks such as acid, and for example, phosphoric acid, lactic acid, citric acid, gluconic acid, malic acid, and tartaric acid. , Phosphoric acid, fumaric acid, succinic acid, malic acid, fumaric acid, and salts thereof. Only one kind of these organic acids may be used, or two or more kinds thereof may be used in combination.

If the acid content is too high, the bitterness will be emphasized and it will be difficult to drink. When the non-fermented beer-like effervescent beverage according to the present invention contains an acid, it is preferable to adjust the amount of the acid added so that the pH of the beverage is 3.0 to 5.0. The pH of the non-fermented beer-like effervescent beverage according to the present invention is particularly preferably in the range of 3.2 to 4.6, and more preferably in the range of 3.6 to 4.0. ..

The non-fermented beer-like effervescent beverage according to the present invention preferably has a NIBEM value of 80 or more, more preferably 100 or more, and even more preferably 150 or more. The NIBEM value is a measurement of the decay rate of the poured foam by electrical conductivity, and is generally used for evaluating the foam retention of beer and the like. The NIBEM value of the non-fermented beer-like sparkling beverage can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method similar thereto.

The non-fermented beer-like effervescent beverage according to the present invention may contain a foaming agent other than saponin. Examples of other foaming agents include soybean dietary fiber, soybean peptide, alginate ester and the like. Only one type of these foaming agents may be used, or two or more types may be used in combination. When the non-fermented beer-like effervescent beverage according to the present invention contains a foaming agent other than saponin, the foaming agent shall contain at least one selected from the group consisting of soybean dietary fiber and soybean peptide. Is preferable. The content of the foaming agent in the non-fermented beer-like effervescent beverage according to the present invention is appropriately adjusted according to the content of saponin, the type and combination of the foaming agent used, the quality characteristics required for the final product, and the like. .. As the non-fermented beer-like effervescent beverage according to the present invention, it is preferable that a foaming agent is added so that the NIBEM value of the beverage is 80 or more.

As the non-fermented beer-like effervescent beverage according to the present invention, the chromaticity is preferably 2 ° EBC or higher, more preferably 5 ° EBC or higher, further preferably 7 ° EBC or higher, and 7 ° C. It is even more preferable that the temperature is ~ 16 ° EBC. The chromaticity can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method similar thereto. EBC is a unit of chromaticity in beer analysis, and the shade of beer color is measured numerically (visually measured by a comparator with nine glass disks of EBC chromaticity, or based on the absorbance at a wavelength of 430 nm. It is expressed in.).

The non-fermented beer-like effervescent beverage according to the present invention may contain a colorant so as to have a desired color. The colorant contained in the non-fermented beer-like effervescent beverage according to the present invention is not particularly limited as long as it is a pigment that can give a beer-like color and can be eaten and drink, and is not particularly limited. (Reactant), waste sugar honey, dark malt extract and the like. The caramel may be a sugar that has been heat-treated as it is to be caramelized, or a sugar to which an acid or alkali has been added and then heat-treated to be caramelized. The sugar may be a sulfite compound or an ammonium compound. It may be a caramelized product obtained by adding an acid or an alkali to a sugar after adding a sulfite compound or an ammonium compound, and the product may be caramelized by heat treatment.

The non-fermented beer-like effervescent beverage according to the present invention may further contain a flavoring agent. Examples of the flavoring include beer flavor, beer flavor, hop flavor and the like. The hop flavor is, for example, a flavor containing linalool, humlen epoxide, esters and the like, which are flavor components contained in hops, as main components. Specific examples of the esters include ethyl isobutyrate, ethyl-2-methylbutyrate, and ethyl isovalerate.

The non-fermented beer-like effervescent beverage according to the present invention preferably contains one or more sweet components. As the sweetening component, those having a relatively low degree of sweetness are preferable to monosaccharides, and specific examples thereof include polysaccharides, water-soluble dietary fiber, and sweetening amino acids. By using a sweetness component having a relatively low sweetness, an appropriate sweetness is imparted, the body feeling and richness are further strengthened, and a non-fermented beer-like effervescent beverage having a stronger beer-like character can be obtained. The polysaccharide means a sugar obtained by polymerizing three or more monosaccharides. Polysaccharides are roughly classified into starch, dextrin, and oligosaccharides according to their size. Oligosaccharides are sugars obtained by polymerizing about 3 to 10 monosaccharides, and dextrins are sugars obtained by hydrolyzing starch and are larger than oligosaccharides. Water-soluble dietary fiber means carbohydrates that are soluble in water and are indigestible or difficult to digest by human digestive enzymes. Examples of the water-soluble dietary fiber include polydextrose, indigestible dextrin, galactomannan, inulin, guar gum decomposition product, pectin, gum arabic and the like. Examples of the sweetening amino acid include alanine and glycine, and alanine is preferable. Further, as the sweetening component, a high-sensitivity sweetener may be used because a sufficient sweetness can be achieved with a small amount of content and calories can be suppressed. Examples of the high-sensitivity sweetener include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, sucralose and the like.

The non-fermented beer-like effervescent beverage according to the present invention may be produced from malt, wheat such as barley and wheat, beans such as rice, corn and soybean, potatoes and the like. When wort is not fermented, a greenish unpleasant odor remains. Therefore, the non-fermented beer-like effervescent beverage according to the present invention is particularly preferably produced without using malt as a raw material.

The non-fermented beer-like sparkling beverage according to the present invention may further contain ethanol. By containing alcohol, the aroma component becomes more fragrant and more beer-like. However, if the alcohol concentration becomes too high, the alcohol odor becomes too strong and the beer-likeness is likely to be impaired. When the non-fermented beer-like effervescent beverage according to the present invention contains ethanol, the ethanol concentration in the beverage is preferably 1% by volume or more and less than 10% by volume, more preferably 1 to 9% by volume, and 1 to 8% by volume. More preferably, 1 to 7% by volume is even more preferable. As the ethanol, the raw material ethanol generally used in the production of alcoholic beverages is used.

The non-fermented beer-like effervescent beverage according to the present invention can be produced, for example, by a method (formulation method) of mixing each raw material. Specifically, it can be produced by a production method having the following steps (a) to (b).
(A) A step of preparing a compounding solution by mixing liquid and solid raw materials, and (b) a step of adding carbon dioxide gas to the compounding solution obtained in the step (a).

First, in step (a), a mixed solution is prepared by mixing liquid and solid raw materials. The order in which each raw material is mixed is not particularly limited. All the raw materials may be added to the raw material water at the same time, or the raw materials remaining after dissolving the previously added raw materials may be added in sequence. Further, for example, a solid (for example, powder or granular) raw material (for example, naringin, saponin, acidulant, coloring agent, sweetening component, flavoring agent, etc.) and alcohol are mixed with the raw material water, if necessary. Alternatively, the solid raw material may be prepared as an aqueous solution in advance, and these aqueous solutions, alcohol, and raw material water may be mixed if necessary.

When an insoluble matter is generated in the mixed solution prepared in the step (a), it is preferable to perform a treatment for removing the insoluble matter such as filtration on the mixed solution before the step (b). The insoluble matter removing treatment is not particularly limited, and can be carried out by a method usually used in the art such as a filtration method and a centrifugation method. In the present invention, the insoluble matter is preferably removed by filtration, and more preferably removed by diatomaceous earth filtration.

Next, as step (b), carbon dioxide gas is added to the preparation solution obtained in step (a). As a result, a non-fermented beer-like sparkling beverage is obtained. By adding carbonic acid, the same refreshing feeling as beer is given. The carbon dioxide gas can be added by a conventional method. For example, the blended solution obtained in step (a) and carbonated water may be mixed, and carbon dioxide gas may be directly added to the blended solution obtained in step (a) to dissolve it.

After adding carbon dioxide gas, a raw material such as a fragrance may be further added to the obtained non-fermented beer-like effervescent beverage, or a treatment for removing insoluble matter such as filtration may be performed. The insoluble matter removing treatment is not particularly limited, and can be carried out by a method usually used in the art.

Next, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.

[Production Example 1 (Preparation of base solution)]
A base solution was prepared by preparing a formulation according to the composition shown in Table 1 and then adding carbon dioxide gas to the mixture so as to have a concentration of 3.0 gas vol. As raw materials for the base liquid, "Fibersol II" (product name) from Matsutani Chemical Co., Ltd., "Soya Five-S-LN" (product name) from Fuji Oil Co., Ltd., and Kirin Kyowa Foods Co., Ltd. are shown in Table 1. "Sanette" (trade name), "Alcohol for liquor raw materials" of Daiichi Alcohol Co., Ltd., "Phosphoric acid", "Citrate" and "Apple acid" of Wako Pure Chemical Industries, Ltd. were used.

[Example 1]
Naringin (manufactured by Ikeda Bussan Co., Ltd.) and Kiraya saponin (trade name: "Kirayanin C-100", Maruzen Pharmaceuticals Co., Ltd.) were added to the base liquid produced in Production Example 1 so that the concentrations in the beverage were shown in Table 2. Samples were prepared by addition. A sensory evaluation of bitterness was performed on each sample. The sensory evaluation is evaluated on a three-point scale by a panel of three experts (◎: Sufficiently beer-like bitterness, ○: Beer-like bitterness, ×: No bitterness, or bitterness but not beer-like bitterness) I went there. The evaluation results are shown in Table 2.

As a result, the bitterness of the sample containing naringin alone was weak, and the bitterness of the sample containing 40 ppm was not too tight, whereas the sample containing 3 ppm of naringin and 25 to 100 ppm of kiraya saponin and the sample containing 10 to 30 ppm of naringin were obtained. In the sample containing 10 to 100 ppm of Kiraya saponin, a well-balanced and firm beer-like bitterness was obtained.

[Comparative Example 1]
Caffeine (Shiratori Pharmaceutical Co., Ltd.) and Kiraya saponin (trade name: "Kirayanin C-100", Maruzen Pharmaceuticals Co., Ltd.) were added to the base liquid produced in Production Example 1 so that the concentrations in the beverage were shown in Table 3. Samples were prepared by addition. A sensory evaluation of bitterness was performed on each sample. The sensory evaluation is evaluated on a three-point scale by a panel of three experts (◎: Sufficiently beer-like bitterness, ○: Beer-like bitterness, ×: No bitterness, or bitterness but not beer-like bitterness) I went there. The evaluation results are shown in Table 3.

As a result, in the sample containing a combination of caffeine and kiraya saponin, the bitterness sticking to the tongue was emphasized, and the bitterness like beer could not be achieved.

Claims (3)

Contains naringin, saponin and soy fiber,
The naringin content is 10 to 30 ppm and the saponin content is 10 to 75 ppm, or the naringin content is less than 3 to 10 ppm and the saponin content is 25 to 75 ppm.
A non-fermented beer-like sparkling beverage characterized by not using hops as a raw material. The non-fermented beer-like sparkling beverage according to claim 1, which is not made from malt. The non-fermented beer-like effervescent beverage according to claim 1 or 2, wherein the NIBEM value is 150 or more .