JP6866284B2 - Beer taste beverage - Google Patents

Description

The present invention relates to a beer-taste beverage.

Retaining foam for a long time is one of the conventional problems in beer-taste beverages. In general, beer-taste beverages contain plant raw materials such as wheat, and it is known that increasing the amount of plant raw materials used can improve the foam retention of beverages. In addition, as a method for improving foam retention, a method of containing an animal-derived protein has also been proposed.

For example, Patent Document 1 states that in the process of boiling wort in the beer manufacturing process, collagen peptide is added and melted in the wort to make the quality of foam in low-malt beer more detailed and the hardness of the foam. Disclosed is a technique for retaining the taste of low-malt beer by retaining it more and preventing the bubbles from disappearing for a long period of time.

Japanese Unexamined Patent Publication No. 2008-271942

However, in beer-taste beverages, when the amount of plant raw materials used is increased, the aroma (particularly grain odor) derived from the raw materials may impair the ease of drinking. It was also found that when a large amount of collagen peptide is contained in a beer-taste beverage, a beer-like odor derived from collagen and a fishy odor may be attached, which may impair the flavor of the beverage. It was also found that these problems occur remarkably especially in non-alcoholic beer-taste beverages.

An object of the present invention is to provide a beer-taste beverage having a good foam while maintaining a good flavor.

The present invention contains collagen peptide, carbon dioxide gas, and plant-derived protein having an average molecular weight of 500 to 8000, has a pH of 3 or more and 4 or less, and has a collagen peptide content of 1 to 280 mg / 100 mL, which is derived from the plant. It relates to a beer-taste beverage having a protein content of 0.3-42 mg / 100 mL.

According to the present invention, it is possible to provide a beer-taste beverage having good foaming while maintaining good flavor.

When the present inventors examined the above-mentioned problems, it was found that by using a specific amount of collagen peptide and a specific amount of plant-derived protein in combination, a beer-taste beverage having a good flavor and a good foam retention can be obtained. It was. This mechanism is not clear, but it is presumed to be due to the interaction of proteins derived from the raw materials.

The beer-taste beverage of the present invention contains collagen peptide, carbon dioxide gas, and plant-derived protein, and has a pH of 3 or more and 4 or less.

The collagen peptide in the present invention is a collagen peptide hydrolyzed so that the average molecular weight is 8000 or less. Collagen peptide is used in the present invention relating to beverages because the absorption into the body when taken orally is enhanced by using collagen peptide instead of mere collagen. The average molecular weight of collagen peptide has an upper limit of 8000 or less, preferably 7000 or less, more preferably 6000 or less, and further preferably 5500 or less, from the viewpoint of enhancing absorption into the body when taken orally. Is. The lower limit is not particularly limited, but may be 500 or more, 1000 or more, 1500 or more, 2000 or more, and the like. The range may be any combination of these.

In the present specification, the average molecular weight of collagen peptide means a value measured by gel permeation chromatography (GPC: polyethylene glycol (PEG) standard), but in the case of a commercial product, it is provided by the supplier. Just follow the product information. The average molecular weight in GPC is calculated based on the calibration curve of the relationship between the retention time and the molecular weight obtained by measuring several types of polyethylene glycol (PEG) having different molecular weights in advance under the same conditions. The average molecular weight in the present invention means a weight average molecular weight calculated in PEG conversion according to this method.

The collagen peptide used in the present invention can be obtained by hydrolyzing gelatin with an enzyme, acid or the like. Collagen peptide is a protein containing a large amount of glycine and hydroxyproline, and is also available as a commercially available product. The collagen is not particularly limited to collagen extracted from mammalian collagen tissue or collagen extracted from fish collagen tissue. From the viewpoint of product image and safety, collagen derived from fish is preferable. The raw material of the collagen derived from fish may be saltwater fish or freshwater fish, and examples thereof include tuna (yellowfin), shark, cod, flounder, flatfish, Thailand, terrapia, salmon, catfish and the like. Collagen derived from these fish is extracted from fish scales and skins. Examples of raw materials for collagen derived from mammals include pigs and cows.

The content of collagen peptide in the beer-taste beverage of the present invention is 1 mg / 100 mL or more, preferably 13 mg / 100 mL or more, more preferably 156 mg / 100 mL or more, and from the viewpoint of maintaining flavor, from the viewpoint of foam retention. It is 280 mg / 100 mL or less, preferably 250 mg / 100 mL or less, and more preferably 200 mg / 100 mL or less. The collagen peptide content can also be analyzed by the Japan Food Research Laboratories, Inc., and the collagen peptide concentration can also be measured.

The total nitrogen content of the collagen peptide in the beer-taste beverage of the present invention is preferably 0.1 mg / 100 mL or more, more preferably 0.5 mg / 100 mL or more, further preferably 25 mg / 100 mL or more, and flavor from the viewpoint of foam retention. From the viewpoint of retaining the above, 50 mg / 100 mL or less is preferable, 40 mg / 100 mL or less is more preferable, and 30 mg / 100 mL or less is further preferable. The total nitrogen content of collagen peptide can be calculated from the concentration of collagen peptide. In addition, the concentration of collagen peptide can be estimated from the concentration of hydroxyproline derived from the following collagen peptide.

The beer-taste beverage of the present invention contains hydroxyproline. Hydroxyproline is an amino acid characteristic of collagen, and in the present invention, it is preferably derived from collagen peptide, but those derived from other proteins may be included. The content of hydroxyproline can be measured by various methods. As an example, it can be measured according to the method of Nayama, Shibata, Ohtuki, Saito (Daisaburo Fujimoto, Hiroshi Nagai (1985), Collagen Experimental Method, pp.51-56, Kodansha). It can also be outsourced to the Japan Food Research Laboratories for measurement. The content of hydroxyproline in the beer-taste beverage of the present invention is preferably 0.1 mg / 100 mL or more, more preferably 1 mg / 100 mL or more, and even more preferably 16 mg / 100 mL or more. Further, 30 mg / 100 mL or less is preferable, 25 mg / 100 mL or less is more preferable, and 20 mg / 100 mL or less is further preferable.

The carbon dioxide concentration of the beer-taste beverage of the present invention is preferably 0.4 w / w% or more. Further, as the carbon dioxide concentration increases, the stimulation becomes stronger and the taste becomes intonation. Therefore, the carbon dioxide concentration is preferably 0.40 to 0.60 w / w%, preferably 0.45 to 0.55 w. It is more preferably / w%, and even more preferably 0.48 to 0.52 w / w%.

Gas concentrations can be measured by standard methods well known to those skilled in the art. A conventional automatic measuring device may be used for the measurement. For example, a gas volume measuring device GVA-500A (Kyoto Electronics Industry Co., Ltd.) can be used. The gas content in a beer-taste beverage is usually expressed in% by weight (w / w% or g / kg) and can be expressed in gas pressure at 20 ° C. (kgf / cm ² or MPa). The carbon dioxide concentration and gas pressure can be converted as appropriate. Unless otherwise specified in the present specification, the carbon dioxide gas content is indicated by a concentration (w / w%).

The protein in the beer-taste beverage of the present invention is classified into a protein derived from collagen peptide and a protein other than that, and in the present specification, a protein other than the protein derived from collagen peptide is treated as a plant-derived protein for convenience. The plant-derived protein in the present invention is not particularly limited, and a plant-derived protein known in the production of beer-taste beverages can be used. For example, those derived from wheat, malt, corn, soybean, peas and the like can be mentioned. In addition, these proteolytic products are also included in plant-derived proteins. In addition, yeast-derived proteins when yeast extract or the like is added are also included in plant-derived proteins.

The total nitrogen content of the plant-derived protein in the beer-taste beverage of the present invention is 0.3 mg / 100 mL or more, preferably 0.5 mg / 100 mL or more, more preferably 2 mg / 100 mL or more, and flavor from the viewpoint of foam retention. From the viewpoint of retaining the above, it is 42 mg / 100 mL or less, preferably 40 mg / 100 mL or less, and more preferably 20 mg / 100 mL or less. The total nitrogen content of plant-derived proteins is the total nitrogen content of beer-taste beverages minus the total nitrogen content of collagen peptide. Here, "total nitrogen content of beer-taste beverage (TN)" means the total amount of nitrogen contained in the entire beverage, and "revised BCOJ beer analysis method 8.9.2 combustion method (improved Dumas method)". , Beer Brewing Association International Technical Committee (Analysis Committee) ed. 2013 Supplementary Revision, Japan Brewing Society of Japan ”can be measured by the method described.

The ratio of the total nitrogen content of collagen peptide to the total nitrogen content of plant-derived protein (collagen peptide / plant-derived protein) in the beer-taste beverage of the present invention is preferably 0.0025 to 100, preferably 0.05 to 0.05 from the viewpoint of flavor. 50 is more preferable, 0.25 to 25 is more preferable, and 1 to 13 is even more preferable.

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

The content of the acidulant in the beer-taste beverage of the present invention is not particularly limited, but can be 400 to 7000 ppm in terms of citric acid. When multiple acids are used, it means the total content. In the present specification, the citric acid conversion amount is an amount converted from the acidity of each acidulant based on the acidity of citric acid. For example, the citric acid conversion amount corresponding to 100 ppm of lactic acid is used. The citric acid conversion amount corresponding to 120 ppm and 100 ppm of phosphoric acid is converted as 200 ppm, and the citric acid conversion amount corresponding to 100 ppm of malic acid is converted as 125 ppm.

The total amount of nitrogen in the beer-taste beverage of the present invention is preferably 0.6 mg / 100 mL or more, more preferably 2 mg / 100 mL or more, further preferably 27 mg / 100 mL or more, and from the viewpoint of maintaining flavor, from the viewpoint of foam retention. 90 mg / 100 mL or less is preferable, 70 mg / 100 mL or less is more preferable, and 65 mg / 100 mL or less is further preferable. The method for measuring the total nitrogen content of beer-taste beverages is as described above.

The NIBEM of the beer-taste beverage of the present invention is preferably 120 or more, more preferably 130 or more, still more preferably 140 or more, from the viewpoint of foam retention. 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 a beer-like sparkling beverage can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method similar thereto.

The beer-taste beverage according to the present invention can be produced in the same manner as a general beer-taste beverage except that collagen peptide and plant-derived protein are used. An example of manufacturing a general beer-taste beverage is shown below.

Alcohol-containing beer-taste beverages produced using malt as a raw material include, first of all, in addition to wheat such as malt, raw materials such as other grains, starch, saccharides, bitterness, or coloring agents as needed. If necessary, an enzyme such as amylase is added to the mixture containing water to gelatinize and saccharify, and the mixture is filtered to obtain a saccharified solution. If necessary, add hops and bitterness to the saccharified solution and boil, and remove solids such as coagulated protein in a clarification tank. As an alternative to this saccharified solution, hops may be added to a malt extract mixed with warm water and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. As the conditions in the saccharification step, the boiling step, the solid content removing step and the like, known conditions may be used. As the conditions in the fermentation / liquor storage process and the like, known conditions may be used. The obtained fermentation broth is filtered, and carbon dioxide gas is added to the obtained filtrate. After that, it is filled in a container and sterilized to obtain a desired beer-taste beverage. At this time, in order to obtain a more preferable flavor as a beer-taste beverage in each of the steps, the addition of aroma components such as fatty acid ester, ethyl acetate, and isoamyl acetate may be performed in any step up to filling. The collagen peptide and the plant-derived protein may be added in each of the above steps in any step up to filling, but from the viewpoint of the component transfer rate, it is preferable to add the collagen peptide and the plant-derived protein in the step before the liquor storage filtration.

Alcohol-containing beer-taste beverages produced without using malt as a raw material are a mixture of liquid sugar containing a carbon source, nitrogen source as an amino acid-containing material other than wheat or malt, hops, pigments, etc. together with warm water. Then, use a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, the hops may be mixed with the liquid sugar solution during boiling, not before the start of boiling. As an alternative to this saccharified solution, hops may be added to an extract using a raw material other than malt with warm water and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. As the conditions in the fermentation / liquor storage process and the like, known conditions may be used. The obtained fermentation broth is filtered, and carbon dioxide gas is added to the obtained filtrate. After that, it is filled in a container and sterilized to obtain a desired beer-taste beverage. At this time, in order to obtain a more preferable flavor as a beer-taste beverage in each of the steps, the addition of aroma components such as fatty acid ester, ethyl acetate, and isoamyl acetate may be performed in any step up to filling. The collagen peptide and the plant-derived protein may be added in each of the above steps in any step up to filling, but from the viewpoint of the component transfer rate, it is preferable to add the collagen peptide and the plant-derived protein in the step before the liquor storage filtration.

For non-alcoholic beer-taste beverages produced using malt as a raw material, first, in addition to wheat such as malt, other grains, starch, saccharides, bitterness, or coloring agents and water are added as needed. If necessary, an enzyme such as amylase is added to the containing mixture to gelatinize and saccharify, and the mixture is filtered to obtain a saccharified solution. If necessary, add hops and bitterness to the saccharified solution and boil, and remove solids such as coagulated protein in a clarification tank. As an alternative to this saccharified solution, hops may be added to a malt extract mixed with warm water and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. As the conditions in the saccharification step, the boiling step, the solid content removing step and the like, known conditions may be used. After boiling, the obtained wort is filtered, and when a commercially available product is used as an acidulant and iso-alpha acid in the obtained filtrate, commercially available iso-alpha acid is added, and then carbon dioxide gas is added. Then, it is filled in a container and sterilized to obtain a desired non-alcoholic beer-taste beverage. Collagen peptide and plant-derived protein may be mixed at any time until filling, but from the viewpoint of component migration rate, it is preferable to add collagen peptide and plant-derived protein in the pre-sake filtration step.

When producing a non-alcoholic beer-taste beverage that does not use malt as a raw material, first, liquid sugar containing a carbon source, and if necessary, a nitrogen source as an amino acid-containing material such as dietary fiber and yeast extract, hops, etc. The dye and the like are mixed with warm water to prepare a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, the hops may be mixed with the liquid sugar solution during boiling, not before the start of boiling. When a commercially available product is used as the acidulant and iso-alpha acid, the commercially available iso-alpha acid is added to the liquid sugar solution after boiling, and then carbon dioxide gas is added. Then, it is filled in a container and sterilized to obtain a desired non-alcoholic beer-taste beverage. Collagen peptide and plant-derived protein may be mixed at any time until filling, but from the viewpoint of component migration rate, it is preferable to add collagen peptide and plant-derived protein in the pre-sake filtration step.

Since collagen peptide gives body and richness, it is preferable that the total amount of the extract is within a predetermined range in order to make a refreshing beer-taste beverage. The "amount of extract" in the present specification is a non-volatile substance contained in an original volume of 100 cubic centimeters when the alcohol content of the beverage is 0.005% or more, that is, the extract content under the Japanese Liquor Tax Law, that is, when the temperature is 15 ° C. For beverages with an alcohol content of less than 0.005%, which is the number of grams of sex components, degassed samples were measured according to the "Beer Analysis Method 7.2 Extract" established by the International Technical Committee of the Beer Brewing Association (BCOJ). Extract value (% by weight). Of the total extract content, the amount of wheat-derived extract such as malt is determined by, for example, measuring the total amount of the extract and then reducing the amount of the additive or other raw material extract. It can be obtained by.

The term "beer-taste beverage" as used herein refers to a carbonated beverage having a beer-like flavor. That is, the beer-taste beverage of the present specification includes all beer-flavored carbonated beverages, but is preferably a substantially non-alcoholic type, unless otherwise specified. The alcohol content of the non-alcoholic beer-taste beverage is 0.005% or less, preferably substantially free of alcohol. Here, the beverage of the present invention (non-alcoholic beverage) that does not substantially contain alcohol does not exclude a beverage that contains a very small amount of alcohol that cannot be detected. Beverages having an alcohol content of 0.0% by rounding, particularly those having an alcohol content of 0.00% by rounding, are included in the non-alcoholic beverages of the present invention. Types of beer-taste beverages of the present invention include, for example, non-alcoholic beer-taste beverages, beer-taste soft drinks, and the like. The "alcohol content (alcohol content)" here means the content of ethanol, and does not include aliphatic alcohols.

The alcohol content of the beer-taste beverage of the present invention means the alcohol content (v / v%) in the beverage and can be measured by any known method, for example, by a vibration densitometer. Can be measured. Specifically, a sample from which carbon dioxide gas has been removed by filtration or ultrasonic waves from the beverage is prepared, and the sample is distilled by direct fire to measure the density of the obtained distillate at 15 ° C. Converted using the "Table 2 Alcohol content and density (15 ° C) and specific gravity (15/15 ° C) conversion table" attached to (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007). Can be obtained. When the alcohol content is low, less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used.

An aliphatic alcohol may be added to the beer-taste beverage of the present invention from the viewpoint of imparting a feeling of alcohol. The aliphatic alcohol is not particularly limited as long as it is known.

(calorie)
The beer-taste beverage of the present invention is preferably low in calories in accordance with recent low-calorie tastes. Therefore, the calorie content of the beer-taste beverage of the present invention is preferably 11 kcal / 100 mL or less, more preferably 6 kcal / 100 mL or less, and further preferably 5 kcal / 100 mL or less. The lower limit is not particularly set, but can be, for example, 3 kcal / 100 mL or more.

The number of calories contained in a beverage is basically calculated according to "Analysis method of nutritional components, etc. in nutrition labeling standards" published in connection with the Health Promotion Law. That is, as a general rule, 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: It can be calculated as the sum of the products multiplied by 7 kcal / g and organic acid: 3 kcal / g). For details, refer to "Analysis method of nutritional components, etc. in nutrition labeling standards".

The specific measurement method for the amount of each nutritional component contained in the beverage may follow the various analysis methods described in the Health Promotion Method "Analysis Method of Nutritional Components, etc. in Nutrition Labeling Standards". Alternatively, if you ask the Japan Food Research Laboratories, you can know the amount of heat and / or the amount of each nutritional component.

(Sugar)
The sugar in the present invention means a sugar based on the nutrition labeling standard for foods (Ministry of Health, Labor and Welfare Notification No. 176, 2003). Specifically, sugar refers to food obtained by removing proteins, lipids, dietary fiber, ash, alcohol and water. The amount of sugar in a food is calculated by subtracting the amounts of protein, fat, dietary fiber, ash and water from the weight of the food. In this case, the amounts of proteins other than proteins derived from soybean protein degradation products, lipids, dietary fiber, ash and water are measured by the methods listed in the nutrition labeling standards. Specifically, the amount of protein is measured by the nitrogen quantitative conversion method, the amount of lipid is measured by the ether extraction method, the chloroform / methanol mixed solution extraction method, the Gerbel method, the acid decomposition method or the Reesegotleave method, and the amount of dietary fiber is measured. Is measured by high-speed liquid chromatograph method or Proski method, the amount of ash is measured by magnesium acetate addition ashing method, direct ashing method or sulfuric acid addition ashing method, and the amount of water is measured by Karl Fisher method, drying aid. Measure by the method, vacuum overheating drying method, normal pressure heating drying method or plastic film method.

The beer-taste beverage of the present invention is preferably low-carbohydrate in accordance with recent tastes for low-carbohydrate diet. Therefore, the sugar content of the beer-taste beverage of the present invention is preferably 0.5 g / 100 mL or less, more preferably 0.4 g / 100 mL or less. Although the lower limit is not particularly set, it is usually about 0.1 g / 100 mL, and may be, for example, 0.15 g / 100 mL or more or 0.2 g / 100 mL or more.

(hop)
In the beer-taste beverage of the present invention, hops can be used as a part of the raw material. Hops are desirable as part of the raw material, as the flavor tends to resemble beer. When hops are used, ordinary pellet hops, powdered hops, and hop extracts used in the production of beer and the like can be appropriately selected and used according to a desired flavor. Further, processed hop products such as isometric hops and reduced hops may be used. These are included in the hops in the present invention. The amount of hops added is not particularly limited, but is typically about 0.0001 to 1% by weight based on the total amount of the beverage.

(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, bitterness agents, sweeteners (including high-sweetness sweeteners), flavors, dietary fibers such as indigestible dextrin, colorants such as yeast extract and caramel pigment, and plant-extracted saponin-based substances such as soybean saponin and kiraya saponin. , Protein substances such as bovine serum albumin, seasonings such as amino acids, and antioxidants such as ascorbic acid can be used as needed as long as the effects of the present invention are not impaired.

Thus, the beer-taste beverage of the present invention can be obtained. The pH of the beer-taste beverage of the present invention may be pH 3 or more and 4 or less, but is preferably pH 3.0 or more, more preferably pH 3.3 or more. Further, the pH is preferably 4.0 or less, more preferably 3.7 or less.

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

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

<Manufacturing of beer-taste beverages>
Examples 1-16, Comparative Examples 1-7
The beer-taste beverages shown in Tables 1 to 3 were prepared as follows.

Add hops to warm water containing wort and / or soybean protein degradation product (manufactured by Fuji Oil Co., Ltd., product name: High Newt AM) so as to have the total nitrogen content of the plant-derived proteins shown in Tables 1 to 3. In addition, it was boiled for 20 minutes to obtain 100 L of liquid sugar solution. Collagen peptide was added to the obtained liquid sugar solution so as to have the contents shown in Tables 1 to 3. In each sample, an appropriate amount of an antioxidant, a fragrance, and a caramel color if necessary were added, and an acidulant was added so as to have the pH shown in Tables 1 to 3, respectively, and then a commercially available iso-alpha acid (JOHN I. HAAS, INC., Product name: ISOHOP) was added so that the beverage concentration had the content shown in Tables 1 to 3, and stored for about 24 hours. During that time, carbon dioxide gas was added so as to have the contents shown in Tables 1 to 3. Then, through the steps of filtration, bottling, and sterilization (heating at 65 ° C. or higher for 10 minutes), a non-alcoholic beer-taste beverage was obtained.

The collagen peptide used is as follows.
Average molecular weight 600: Made by Nitta Gelatin Co., Ltd., Product name: Korapep PU
Average molecular weight 5100: Made by Nitta Gelatin Co., Ltd., Product name: SCP5100
Average molecular weight 7500: Made by Nitta Gelatin Co., Ltd., custom-made product

<Evaluation of foam retention>
The NIBEM of the obtained beer-taste beverage was measured. The higher the value, the better the foam retention. The results are shown in Tables 1-3. In Comparative Example 1, no bubbles were generated, so measurement was not possible.

<Evaluation of flavor>
The flavor of the obtained beer-taste beverage was evaluated by a sensory test by the scoring method. Six specialized panelists commented on the beer-like flavor, including the flavor balance of the first half of the first taste after about 0 to 0.5 seconds after including it in the mouth, the flavor balance of the second half of the first taste after about 0.5 to 1 second, and more. As a comprehensive evaluation, it was evaluated on a scale of 5 points. The average score of the evaluation points was calculated with "very good" = 5 points, "good" = 4 points, "normal" = 3 points, "slightly inferior" = 2 points, and "inferior" = 1 point. If the average score is 2.5 points or more, there is no problem as a product, and it is preferable that the average score is 3.0 points or more. The results are shown in Tables 1-3.

Comparing Examples 1 to 16 with Comparative Examples 1 to 7, a beer-taste beverage containing a predetermined amount of collagen peptide, carbon dioxide gas, and a predetermined amount of plant-derived protein and having a pH of 3 or more and 4 or less has an excellent flavor. Evaluation and foam retention evaluation can be obtained, and it can be seen that they are compatible. On the other hand, Comparative Example 1 containing no carbon dioxide gas, Comparative Example 2 having a pH lower than 3 (pH 2.65), Comparative Example 3 containing no collagen peptide, and a comparison in which the content of collagen peptide was very small (0.5 mg / 100 mL). Example 4, Comparative Example 5 in which the content of collagen peptide is too high (331 mg / 100 mL), Comparative Example 6 in which the total nitrogen content of the plant-derived protein is very small (0.1 mg / 100 mL), and the total nitrogen content of the plant-derived protein is high. In Comparative Example 7 which was too much (45 mg / 100 mL), the result was inferior in the flavor evaluation, and the foam retention evaluation was not sufficient in some cases.

The beer-taste beverage of the present invention has a well-balanced taste of acidity and bitterness, and has a good foam retention, and can provide a new taste as a luxury item.

Claims (5)

It contains collagen peptide, carbon dioxide gas, and plant-derived protein having an average molecular weight of 500 to 8000, has a pH of 3 or more and 4 or less, and has a collagen peptide content of 1 to 250 mg / 100 mL, and is the total of the plant-derived protein. A beer-taste beverage having a nitrogen content of 0.5 to 42 mg / 100 mL. The beer-taste beverage according to claim 1, which contains hydroxyproline and has a content of 0.1 to 30 mg / 100 mL. The beer-taste beverage according to claim 2, wherein the hydroxyproline is derived from the collagen peptide. The beer-taste beverage according to any one of claims 1 to 3, wherein the NIBEM is 120 or more. The beer-taste beverage according to any one of claims 1 to 4, wherein the total nitrogen content of the beer-taste beverage is 0.6 to 90 mg / 100 mL.