JP6931309B2 - Manufacturing method of non-alcoholic beer-taste beverage and method of suppressing freezing of non-alcoholic beer-taste beverage - Google Patents

Description

The present invention relates to a method for producing a non-alcoholic beer-taste beverage and a method for suppressing freezing of the non-alcoholic beer-taste beverage.

In recent years, various non-alcoholic beer-taste beverages with improved flavor have been proposed. For example, Patent Document 1 describes an unfermented beer taste non, which has a total content of organic acid and phosphoric acid of 238 to 415 mg / L and a dietary fiber content of 0.5 to 4.0 g / 100 mL. Alcoholic beverages are disclosed.

Japanese Unexamined Patent Publication No. 2017-63722

By the way, non-alcoholic beer-taste beverages are more likely to freeze when the temperature during refrigerated storage becomes too low, as compared with beverages containing alcohol. Therefore, it is desirable that the non-alcoholic beer-taste beverage has an excellent flavor and is suppressed from freezing.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a method for producing a non-alcoholic beer-taste beverage having an excellent beer-like flavor while suppressing freezing.

The present invention provides a method for producing a non-alcoholic beer-taste beverage, which comprises a step of adjusting the number of fine particles having a particle size of 0.5 μm or more and 1.0 μm or less in water for raw materials to 1000 pieces / 10 ml or more and 25000 pieces / 10 ml or less. do. In the production method of the present invention, since the number of fine particles having a particle size of 0.5 μm or more and 1.0 μm or less contained in the raw material water is adjusted within a predetermined range, freezing is suppressed and the beer-like flavor is excellent. Alcoholic beer-taste beverages can be produced.

In the above production method, the number of fine particles having a particle size of 0.5 μm or more and 1.0 μm or less may be adjusted by a treatment including a reverse osmosis membrane treatment.

The present invention also includes freezing a non-alcoholic beer-taste beverage, which comprises adjusting the number of fine particles having a particle size of 0.5 μm or more and 1.0 μm or less in water for raw materials to 1000/10 ml or more and 25000/10 ml or less. Provide a method of suppressing.

According to the present invention, it is possible to provide a method for producing a non-alcoholic beer-taste beverage having an excellent beer-like flavor while suppressing freezing.

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

The method for producing a non-alcoholic beer-taste beverage of the present embodiment is a step of adjusting the number of fine particles having a particle size of 0.5 μm or more and 1.0 μm or less in water for raw materials to 1000 pieces / 10 ml or more and 25000 pieces / 10 ml or less (hereinafter, It also includes simply "adjustment process").

As used herein, the beer-taste beverage refers to a beverage that has a beer-like taste and aroma and gives the drinker the sensation of drinking beer when drinking. Non-alcoholic means that it is substantially free of alcohol. The alcohol concentration of the non-alcoholic beer taste beverage may be less than 1% by volume, for example, 0.5% by volume or less, 0.1% by volume or less, or less than 0.005% by volume. The non-alcoholic beer-taste beverage may be completely alcohol-free. In this specification, alcohol means ethanol unless otherwise specified.

The non-alcoholic beer-taste beverage may be effervescent or non-effervescent. Here, non-foaming means that the gas pressure at 20 ° C. is ^{less than 0.049 MPa (0.5 kg / cm 2} ), and foaming means that the gas pressure at 20 ° C. is 0.049 MPa (0. It means that it is 5 kg / cm ^{2) or more.} In the case of foamability, the upper limit of the gas pressure may be about ^{0.294 MPa (3.0 kg / cm 2).}

In the adjusting step, the number of fine particles having a particle size of 0.5 μm or more and 1.0 μm or less in the raw material water is adjusted to 1000 pieces / 10 ml or more and 25000 pieces / 10 ml or less. Raw material water is water used in the production of beer-taste beverages.

In the present specification, the fine particles are components contained in the raw material water, and may be, for example, those composed of inorganic salts, organic substances, and the like. That is, the fine particles may contain inorganic salts, organic substances and the like. Examples of the inorganic salts include calcium salts, magnesium salts and the like.

The particle size of the fine particles means a value measured by a particle counter in a liquid. Specifically, the particle size of the fine particles can be measured by the method described in Examples described later.

In the adjusting step, the number of fine particles having a particle size of 0.5 μm or more and 1.0 μm or less (hereinafter, also simply referred to as “fine particles”) is 2000 pieces / 10 ml or more from the viewpoint that the flavor like beer taste becomes more excellent. It may be adjusted to 3000 pieces / 10 ml or more, 5000 pieces / 10 ml or more, 7500 pieces / 10 ml or more, or 10000 pieces / 10 ml or more. Further, from the viewpoint of further suppressing freezing, the number of fine particles of 0.5 μm or more and 1.0 μm or less is 22000 pieces / 10 ml or less, 20000 pieces / 10 ml or less, 18000 pieces / 10 ml or less, 16000 pieces / 10 ml or less. It may be adjusted to 14000 pieces / 10 ml or less or 12000 pieces / 10 ml or less.

The number of fine particles in the raw material water can be measured by, for example, a submerged particle counter, a submerged laser fine particle meter, or the like. More specifically, the number of fine particles in the raw material water can be measured by the method described in Examples described later.

In the adjusting step, the number of fine particles having a particle size of 0.5 μm or more and 1.0 μm or less may be adjusted by a treatment including a reverse osmosis membrane treatment. In this case, the production method of the present embodiment includes a step of performing a treatment including a reverse osmosis membrane treatment on the water to be treated to obtain treated water (water for raw material), and the particle size of the treated water is 0. It can be paraphrased as a method for producing a non-alcoholic beer-taste beverage in which the number of fine particles of 5 μm or more and 1.0 μm or less is adjusted to 1000 pieces / 10 ml or more and 25000 pieces / 10 ml or less.

As the water to be treated, water usually used for beer production or the like can be used. The adjusting step may include adjusting the temperature, pH, etc. of the water to be treated before the reverse osmosis membrane treatment, and may include a sterilization step by UV or the like, an activated carbon treatment step, and the like. In the water to be treated, the number of fine particles having a particle size of 0.5 μm or more and 1.0 μm or less is, for example, 40,000 pieces / 10 ml or more, 60,000 pieces / 10 ml or more, or 200,000 pieces / 10 ml or less, or 100,000 pieces / It may be 10 ml or less.

In the adjustment step, the reverse osmosis membrane treatment may be carried out independently to adjust the number of fine particles, or in addition to the reverse osmosis membrane treatment, treatments other than the reverse osmosis membrane treatment (other treatments) may be carried out in combination. The number of fine particles may be adjusted. Other treatments include ion exchange membrane treatment, ultrafiltration membrane treatment and the like.

In the reverse osmosis membrane treatment, fine particles in the water to be treated are removed by allowing the water to be treated to permeate the reverse osmosis membrane, and the number of fine particles is reduced.

Examples of the material of the reverse osmosis membrane include cellulose acetate, aromatic polyamide, polyvinyl alcohol, polysulfone and the like.

The method for producing a non-alcoholic beer-taste beverage of the present embodiment is different from the use of raw material water in which the number of fine particles having a particle size of 0.5 μm or more and 1.0 μm or less is adjusted to 1000 pieces / 10 ml or more and 25000 pieces / 10 ml or less. , The method for producing a known non-alcoholic beer-taste beverage may be the same.

In the production of the non-alcoholic beer-taste beverage of the present embodiment, sweeteners, high-sweetness sweeteners, flavors, bitterness agents, coloring agents, acidulants, antioxidants, salts, etc., which are usually blended in non-alcoholic beer-taste beverages. , Additives such as foaming agents (stabilizers) may be used. Examples of the sweetener include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of the high-sweetness sweetener include neotame, acesulfam K, sucralose, saccharin, sodium saccharin, disodium lithyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, somatin, monellin, aspartame, and alitame. Examples of the flavor include beer flavor, malt flavor, hop flavor and the like. Examples of the bitterness include hops, processed hops, hop-derived bitter substances (eg, iso-alpha acid), caffeine, gentiana extract, peptides, theobromine, naringin, wormwood extract, wormwood extract, and kina. Extracts are mentioned. Examples of the colorant include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of the acidulant include citric acid, ascorbic acid, lactic acid, malic acid, phosphoric acid, succinic acid, tartaric acid, and acetic acid. Examples of the antioxidant include vitamin C, vitamin E, and polyphenols. Examples of salts include calcium chloride, sodium chloride, potassium chloride, magnesium chloride, calcium sulfate, magnesium sulfate, sodium sulfate, and sodium nitrate. Examples of the foaming agent include alginic acids (eg, alginic acid, alginate, alginic acid ester (eg, propylene glycol alginate), etc.), octenyl succinate starch (eg, sodium octenyl succinate), glycerin fatty acid ester (eg, laurin). Decaglycerin acid), saponin (eg, Kiraya saponin, soy saponin), soy dietary fiber (soy polysaccharide), soy lecithin, soy peptide, pea protein and the like.

Hereinafter, an example of a method for producing a non-alcoholic beer-taste beverage of the present embodiment will be described. The method for producing a non-alcoholic beer-taste beverage is to add sugars (soy polysaccharides, liquid sugars, etc.), bitterness agents, etc. Includes a compounding step of blending acidulants, flavors and, if necessary, other additives.

The manufacturing method comprises a filtration step of filtering a mixed solution in which each component is mixed, a first sterilization step of sterilizing the filtered solution filtered in the filtration step, and a sterilized filtered solution sterilized in the first sterilization step. It may further include a filling step of filling a container such as a bottle, a can, a bottle, or a PET bottle, and a second sterilization step of sterilizing the filtrate filled in the container in the filling step together with the container. The above-mentioned first and second sterilization steps need not be carried out from the viewpoint that the flavor of the non-alcoholic beer-taste beverage can be easily maintained. In the case of an effervescent beverage, for example, a product obtained by carbonating the raw material water may be used in the blending step, and carbonation may be performed between the first sterilization step and the filling step.

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 carried out 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.

Hereinafter, another example of the method for producing a non-alcoholic beer-taste beverage of the present embodiment will be described. The method for producing a non-alcoholic beer-taste beverage is a raw material water in which the number of fine particles having a particle size of 0.5 μm or more and 1.0 μm or less is adjusted within the above range, and raw materials (for example, wort raw materials such as malt and barley, corn starch, and corn glitz. , Rice, auxiliary raw materials such as liquid sugar), and if necessary, various additives (for example, enzymes) are mixed to saccharify the raw materials, and the wort obtained by filtering the saccharified liquid is added as necessary. This includes a preparation step of obtaining a preparation liquid (pre-fermentation liquid) by adding, boiling, cooling, etc. of hops. The non-alcoholic beer-taste beverage may include a fermentation step of adding brewer's yeast to the preparation liquid (pre-fermentation liquid) to ferment, and may not include the fermentation step. When the fermentation step is included, the fermentation step may include shortening the fermentation period to suppress the production of alcohol, and the alcohol is removed or diluted by distilling or diluting the post-fermentation liquid obtained in the fermentation step. It may include reducing. In the method for producing a non-alcoholic beer-taste beverage of the present embodiment, filtration, heating (sterilization), carbonation, etc. are performed on the pre-fermentation liquid obtained in the preparation step or the post-fermentation liquid containing substantially no alcohol. It may include a step.

As the hops added in the charging step, for example, dried hops, hop pellets, and hop extracts can be used. The hop may be a processed hop product such as low hop, hexa hop, tetra hop, and isolated hop extract. One type of hop may be used alone, or two or more types may be used in combination.

Non-alcoholic beer-taste beverages can be served in containers. The container may be a container that can be sealed, and a so-called can container / barrel container made of metal (aluminum, steel, etc.) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and any container currently in circulation can be applied. It is preferable to use a metal container because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of time.

According to the production method of the present embodiment, a non-alcoholic beer-taste beverage in which freezing is suppressed can be obtained. Therefore, as one embodiment of the present invention, a non-alcoholic beer taste including adjusting the number of fine particles having a particle size of 0.5 μm or more and 1.0 μm or less in water for raw materials to 1000/10 ml or more and 25000/10 ml or less. A method of suppressing freezing of a beverage is provided.

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

<Preparation of reverse osmosis membrane treated water>
Treated water having a different number of fine particles was prepared by treating the water to be treated with a reverse osmosis membrane (RO membrane) or a combination of RO membrane treatment and ion exchange treatment. The one obtained by the RO membrane treatment was designated as treated water A, and the one obtained by the RO membrane treatment and the ion exchange treatment was designated as treated water B.

<Measurement of the number of fine particles>
The number of fine particles of the obtained treated water A, treated water B and untreated water (treated water) was measured by the following method.

The following equipment, instruments, etc. were used to measure the number of fine particles.
-HIAC Royco Particle Counter: Main body 8000A, Liquid sampler 3000A
-Sensor A: HRLD150 (measurement range 1.2 to 150 μm, maximum particle number concentration 18,000 particles / mL)
-Sensor B: MC-05 (measurement range 0.5 to 350 μm, maximum particle number concentration 7,500 particles / mL)
・ Shaker: A device that can shake multiple 300 mL Erlenmeyer flasks ・ Ultrapure water production equipment ・ 300 mL Erlenmeyer flask ・ 50 mL Erlenmeyer flask (1 piece)
・ Detergent (Deer Clean)
As the cleaning agent, 10 g of deer clean was added to 1 L of Milli-Q water warmed to 60 ° C. to dissolve it, cooled, filtered, and used for cleaning instruments and the like.

An Erlenmeyer flask was prepared, a small amount of Milli-Q water was added, the inner surface was rinsed, and then the flask was discarded. This operation was repeated 4 times, the Milli-Q water was drained as much as possible, and the lid was covered with aluminum foil. This Erlenmeyer flask was co-washed four times with a measurement sample (treated water A, treated water B or untreated water). A measurement sample (treated water A, treated water B or untreated water) was added to the co-washed Erlenmeyer flask so as to have a volume of 125 ml, and the flask was covered. This was shaken left and right for 20 minutes with a shaker in a constant temperature room at 20 ° C. (150 times / minute). After shaking, it was allowed to stand in a constant temperature room at 20 ° C. for 30 minutes or more.

A flask containing Milli-Q water was set in a liquid sampler, and after washing the liquid sampler, it was confirmed that the total number of fine particles did not exceed 1500/10 mL. When the total number of fine particles exceeded 1500/10 mL, the probe and sensor were washed and remeasured. After washing the liquid sampler with the measurement sample, the measurement of the measurement sample was started. The flow rate at the time of measurement was 60 mL / min, and the measurement was performed for 10 seconds. Table 1 shows the measurement results of the number of fine particles having a particle size of 0.5 to 1.0 μm.

<Supercooling freeze evaluation>
A supercooled freezing evaluation (hereinafter, also simply referred to as “freezing evaluation”) was carried out by the following method.
Freezing evaluation was carried out under the following equipment and conditions.
(Used equipment)
Cooling water tank (Large low temperature constant temperature water tank Neo Cool Bath, Yamato Scientific Co., Ltd.)
Aluminum can body (Yamato can)
(Freezing evaluation conditions)
Room temperature: Approximately 5.0 ° C
Sample temperature: Approximately 5.0 ° C
Number of measurement samples per level: 6 points

The supercooling point was measured by the method shown below. Note that supercooling refers to a state in which the liquid or vapor does not undergo a transition even when cooled below the phase transition temperature (melting point or boiling point), and the original phase is maintained.

First, 200 mL of each sample (treated water A, treated water B or untreated water) was weighed using a measuring cylinder and transferred to an unused 350 mL aluminum can cylinder. An aluminum can body containing a sample was immersed in a cooling water tank (cooling water tank set temperature: −9.8 ° C., temperature distribution accuracy: ± 0.3 ° C.). Through the freezing evaluation test, the actual temperature in the cooling water tank was -9.5 ° C to -10.1. The temperature was set to ° C. After immersing the aluminum can body containing the sample in the cooling water tank, the temperature (liquid temperature) was measured for 30 minutes with a data logger (automatic measurement thermometer). The temperature was recorded by the data logger at 1-second intervals, and the temperature data was tabulated at 10-second intervals. The supercooling point was set to the liquid temperature at the time when the sample was not frozen after 30 minutes, and was set to the liquid temperature at the start of freezing when the sample was frozen within 30 minutes. If all the samples were frozen within 30 minutes, the measurement was terminated at that point. Table 2 shows the results of the supercooling point and the number of samples frozen before the lapse of 30 minutes (number of freezes).

When the number of fine particles having a particle size of 0.5 to 1.0 μm was 25,000 / 10 ml or less, it was shown that freezing of the raw material water was suppressed.

<Preparation of non-alcoholic beer-taste beverages>
Using treated water A, treated water B, and untreated water, test waters 1 to 5 were prepared by adjusting the number of fine particles having a particle size of 0.5 μm or more and 1.0 μm or less as shown in Table 3. As the test waters 1, 4 and 5, treated water B, treated water A, and untreated water were used as they were. Test waters 2 to 3 were prepared by mixing treated water A and treated water B at the mixing ratios shown in Table 3.

Test water 1 (raw material water), indigestible dextrin (dietary fiber), soybean peptide, hop-derived bitterness, flavor, acidulant (lactic acid), caramel color, stabilizer (soybean polysaccharide), antioxidant (antioxidant) After adding vitamin C) and a sweetener (acesulfame potassium), carbonation (carbonation gas injection dissolution) was performed to prepare a sample 1 of a non-alcoholic beer-taste beverage ^{having a gas pressure of about 2.3 kg / cm 2.} Samples 2 to 5 were prepared in the same manner as above, except that test waters 2 to 5 were used. Sensory evaluation was performed on these non-alcoholic beer-taste beverages.

The sensory evaluation is based on the following evaluation criteria for each evaluation item of "beer-likeness", "smoothness", "taste thickness", "drinking taste" and "complex taste" by a panel of 5 trained people. Evaluation was performed on a 5-point scale (5 points: strong to 1 point: weak), and the average value was used as the evaluation score. In the sensory evaluation, the higher the score, the stronger the feeling, and the lower the score, the weaker the feeling.

In the sensory evaluation items, smoothness, thickness of taste, mouthfeel and complex taste are indexes for evaluating beer-like flavor, and beer-likeness is a comprehensive evaluation of beer-like flavor based on these evaluation items. The sensory evaluation results are shown in Table 4.

The non-alcoholic beer-taste beverages of Samples 2 and 3 produced using raw material water in which the number of fine particles having a particle size of 0.5 μm or more and 1.0 μm or less was adjusted to 1000/10 ml or more and 25000/10 ml or less were frozen. While suppressed, the beer-like flavor was excellent (comparison with samples 1 and 5).

Claims (3)

A method for producing a non-alcoholic beer-taste beverage, which comprises a step of adjusting the number of fine particles having a particle size of 0.5 μm or more and 1.0 μm or less in water for a raw material to 1000 pieces / 10 ml or more and 25000 pieces / 10 ml or less. The method for producing a non-alcoholic beer-taste beverage according to claim 1, wherein the number of the fine particles is adjusted by a treatment including a reverse osmosis membrane treatment. A method for suppressing freezing of a non-alcoholic beer-taste beverage, which comprises adjusting the number of fine particles having a particle size of 0.5 μm or more and 1.0 μm or less in water for a raw material to 1000/10 ml or more and 25000/10 ml or less.