JP6936737B2 - Beer-taste beverages and their manufacturing methods - Google Patents

Description

The present invention relates to a beer-taste beverage having improved foaming properties and a method for producing the same.

Beer-taste beverages are effervescent carbonated beverages that are also called beer-flavored beverages, non-alcoholic beer, or non-alcoholic beer-taste beverages. Although the texture, sharpness, and flavor (aroma, flavor, sweetness, etc.) are very similar to beer, it does not contain substantially alcohol, so it has suddenly become popular and in demand in recent years. It is a rapidly increasing number of beverages. By the way, in this field, beer-taste beverages are defined as beer-flavored effervescent carbonated beverages that do not contain alcohol or have an alcohol concentration of less than 1% by volume, and are not included in alcoholic beverages under the Japanese Liquor Tax Law. ..

Like beer and low-malt beer, beer-taste beverages have foam / head volume, foaming / flossing, foam retention / head retention, and foam when poured into a container such as a beer glass or low-malt beer. The appearance and flavor will differ depending on the fineness of the texture (hereinafter, unless otherwise specified, these are collectively referred to as "foam characteristics"). Beer-taste beer is said to be inferior to alcohol-fermented beer and low-malt beer in terms of foaming and foaming among the foaming characteristics.

As an attempt to improve the above-mentioned drawbacks of beer-taste beverages, for example, Patent Documents 1 and 2 use indigestible dextrin, and Patent Document 3 contains branched arginine having a specific structure and degree of polymerization. In addition, Patent Document 4 discloses a method for improving the foam characteristics of a beer-taste beverage by using a basic amino acid such as lysine, arginine, or tyrosine. Further, in Patent Document 5, beer, low-malt beer, whiskey, low-alcohol fermented beverage, or non-alcoholic beverage ( A method for improving the foaming properties of a beer-taste beverage) is disclosed. Of the methods shown in Patent Documents 1 to 5, the indigestible dextrin used in Patent Documents 1 and 2 has almost no taste by itself, unlike amino acids and astringent taste components, and has a beer taste. Since there is little risk of impairing the flavor of the beer, it is considered that the foam characteristics can be improved to some extent without substantially affecting the flavor of the beer-taste beverage. Further, in Patent Document 3, branched glucan, which is said to have a specific structure and degree of polymerization, causes beer-taste beverages, as well as foaming of all effervescent beverages including carbonated beverages (carbonated soft drinks) such as cola and cider. Although it is disclosed that it improves the sex and bubble stability, the branched glucan that is actually manufactured and whose foam improving effect is confirmed is considered to have a sweetness although it is low in view of the manufacturing method. , When this is added to a beer-taste beverage, sweetness is added, and there is a concern that the flavor of the beer-taste beverage may change. Furthermore, since the amino acid component used in the method of Patent Document 4 itself has a bitter taste, it may affect the flavor of beer-taste beverages. Further, since the method of Patent Document 5 has many kinds of components used for improving the foam characteristics, there is a concern that the process control becomes complicated and the cost increases.

Under such circumstances, as far as the applicant knows, the original color tone, flavor, body feeling, sharpness, throat feeling, etc. of the beer-taste beverage, including the beer-taste beverage proposed in Patent Documents 1 to 5, are impaired. No means have yet been provided that can effectively improve foam properties.

Japanese Unexamined Patent Publication No. 2014-180269 Japanese Patent No. 5480995 Japanese Unexamined Patent Publication No. 2015-223163 JP-A-2015-29479 Japanese Unexamined Patent Publication No. 2011-229538

An object of the present invention is to provide a beer-taste beverage having excellent foaming characteristics as compared with conventional beer-taste beverages, and also having good color tone, flavor, body feeling, sharpness, and smoothness, and excellent palatability. do.

As a result of diligent research to solve the above problems, the present inventors have described the so-called dietary fiber components such as indigestible dextrin used in conventional beer-taste beverages as the characteristics shown in the following (A) to (D). When replaced with a branched α-glucan mixture having, wort, wort extract, or malt extract-derived protein, hops or bitterness components derived from hop processed products (iso α-acid, etc.), contained in beer-taste beverages, A beer-taste beverage that harmonizes well with carbon dioxide, has significantly superior foam characteristics compared to conventional beer-taste beverages, and has good color, flavor, body, sharpness, and throatiness. The present invention was completed by finding out what can be obtained and establishing a manufacturing method thereof.

That is, the present inventors are characterized in that, in a beer-taste beverage, a branched α-glucan mixture having the following characteristics (A) to (D) is contained in an amount of 0.25% by mass or more in terms of anhydride. The above problem is solved by providing a beer-taste beverage and a method for producing the same.

(A) Glucose is a constituent sugar, and
(B) A non-reducing terminal glucose residue located at one end of a linear glucan having a glucose polymerization degree of 3 or higher linked via an α-1,4 bond was linked via a bond other than the α-1,4 bond. It has a branched structure with a glucose polymerization degree of 1 or more, and has a glucose polymerization degree of 1 or more.
(C) Isomaltose is produced in an amount of 25% by mass or more and 50% by mass or less per solid content of the digested product by digestion with isomalt dextranase, and (D) water is obtained by high performance liquid chromatography (enzyme-HPLC method). The sex dietary fiber content is 40% by mass or more.

It goes without saying that the beer-taste beverage of the present invention has a beer-like color, flavor, body feeling, sharpness, and throatiness required for a beer-taste beverage, and is compared with a conventional beer-taste beverage, such as a beer glass or a beer-taste beverage. It is a high-quality beer-taste beverage that has excellent foaming characteristics when poured into a container such as a jug, that is, excellent foaming amount, foaming, foaming retention, and fine foam texture. Further, according to the production method of the present invention, the beer-taste beverage can be industrially easily, mass-produced, inexpensively and stably produced.

FIG. 1 is a diagram showing test results regarding the foaming property (foam layer thickness (mm)) of the beer-taste beverages of the test samples A1 to A4 and the test samples B1 to B4 of Experiment 3-1. FIG. 2 is a diagram showing test results regarding the foaming time (seconds) of the beer-taste beverages of the test samples A1 to A4 and the test samples B1 to B4 of Experiment 3-1. FIG. 3 is a diagram showing test results regarding the foaming property (foam layer thickness (mm)) of the test samples A1 and A2 of Experiment 3-2 and the beer-taste beverages of the test samples B1 and B2. FIG. 4 is a diagram showing test results regarding the foaming time (seconds) of the test samples A1 and A2 of Experiment 3-2 and the beer-taste beverages of the test samples B1 and B2. FIG. 5 is a diagram showing test results regarding the foaming property (foam layer thickness (mm)) of the test samples A1 to A3 of Experiment 3-3 and the beer-taste beverages of the test samples C1 to C3. FIG. 6 is a diagram showing test results regarding the foaming time (seconds) of the test samples A1 to A3 and the beer-taste beverages of the test samples C1 to C3 in Experiment 3-3.

The present invention relates to a beer-taste beverage containing a branched α-glucan mixture having the above-mentioned characteristics (A) to (D) in an amount of 0.25% by mass or more in terms of anhydride.

The beer-taste beverage referred to in the present specification is generally recognized in the art as being alcohol-free or having an alcohol content of less than 1% by volume, preferably less than 0.5% by volume, more preferably 0. It means a beer-flavored effervescent carbonated beverage of less than 0.01% by volume. The alcohol content can be appropriately set within the above concentration range to suit the taste of the user, but in particular, the alcohol-free beer-taste beverage is a beverage that is kind to the body even if it is consumed by a person who is constitutionally vulnerable to alcohol. Therefore, it is especially useful.

More specifically, the beer-taste beverage of the present invention is characterized by containing 0.25% by mass or more of a branched α-glucan mixture having the following characteristics (A) to (D) in terms of anhydride. It is a beer-taste beverage.
(A) Glucose is a constituent sugar, and
(B) A non-reducing terminal glucose residue located at one end of a linear glucan having a glucose polymerization degree of 3 or higher linked via an α-1,4 bond was linked via a bond other than the α-1,4 bond. It has a branched structure with a glucose polymerization degree of 1 or more, and has a glucose polymerization degree of 1 or more.
(C) Isomaltose is produced in an amount of 25% by mass or more and 50% by mass or less per solid content of the digested product by digestion with isomalt dextranase, and (D) water is obtained by high performance liquid chromatography (enzyme-HPLC method). The sex dietary fiber content is 40% by mass or more.

The branched α-glucan mixture used in the present invention is, for example, a branched α-glucan mixture disclosed in International Publication No. WO2008 / 136331 by the same applicant as the present application (hereinafter, simply referred to as “branched α-glucan mixture”). Say.) Means. The branched α-glucan mixture is obtained by reacting starch with various enzymes, and is usually a mixture mainly composed of a plurality of types of branched α-glucan having various branched structures and glucose polymerization degrees. In morphology. As a method for producing the branched α-glucan mixture, α-glucosyltransferase disclosed in the International Publication No. WO2008 / 136331 pamphlet may be allowed to act on starch, or in addition to the α-glucosyltransferase, maltotetra. Amylases such as aus-producing amylase (EC 3.21.60), starch debranching enzymes such as glulanase (EC 3.21.41), isoamylase (EC 3.21.68), and even , Cyclomaltodexstring glucanotransferase (EC 2.4.1.19), starch branching enzyme (EC 2.4.1.18), or the degree of polymerization 2 disclosed in JP-A-2014-54221. An example of a method in which one or more of the above α-1,4 glucans such as an enzyme having an activity of transferring α-1,6 to a glucose residue inside the starch are used in combination to act on the starch. In carrying out the present invention, the branched α-glucan mixture disclosed in the above-mentioned International Publication No. WO2008 / 136331, among them, derived from Bacillus circulance PP710 (FERM BP-10771) and / or Arslovacter globiformis PP349 Α-Glucosyl transferase derived from (FERM BP-10770) alone, or the α-glucosyl transferase and purlanase (EC 3.21.41), isoamylase (EC 3.21.68), etc. A branched α-glucan mixture obtained by acting on a starch raw material in combination with a starch debranching enzyme and / or a cyclomaltodextrin glucanotransferase (EC 2.4.1.19 (CGTase)), the water-soluble thereof. A branched α-glucan mixture in which the dietary fiber content reaches about 75% by mass or more, preferably about 80% by mass or more per solid content in terms of anhydride is particularly preferably used. -Cultures of Circulance PP710 (FERM BP-10771) contain α-glucosyltransferase and amylase, such enzyme mixtures include maltose and / or α with a glucose polymerization degree of 3 or greater. When acted on -1,4 glucan, it has a feature that the branched α-glucan mixture having a high water-soluble dietary fiber content is stably produced. By the way, the branched α-glucan mixture used in the present invention has a feature. It is usually in the form of a mixture of multiple branched α-glucans with various branched structures and glucose polymerization degrees (molecular weight), and current technology isolates even the individual branched α-glucan molecules that make up the mixture. Although it is impossible or extremely difficult to quantify or determine its structure, that is, the binding mode and binding order of glucose residues, which are its constituent units, the branched α-glucan mixture is described in this field. The whole mixture can be characterized by various physical, chemical, or enzymatic techniques commonly used in.

That is, the branched α-glucan mixture used in the present invention is characterized by the above-mentioned characteristics (A) to (D) as a whole mixture. That is, this branched α-glucan mixture is a glucan [characteristic (A)] having glucose as a constituent sugar, and is attached to one end of a linear glucan having a glucose polymerization degree of 3 or more linked via α-1,4 bonds. It has a branched structure with a glucose polymerization degree of 1 or more linked to a located non-reducing terminal glucose residue via a bond other than α-1,4 bond [Characteristic (B)]. The "non-reducing terminal glucose residue" referred to in the characteristic (B) means a glucose residue located at the terminal showing no reducing property in the glucan chain linked via α-1,4 bond. , "Bonds other than α-1,4 bonds" are literally "bonds other than α-1,4 bonds", α-1,2 bonds, α-1,3 bonds, and α-1,6 bonds. It means a bond or the like.

Furthermore, the branched α-glucan mixture used in the present invention has a characteristic [characteristic (C)] of producing isomaltose in an amount of 25% by mass or more and 50% by mass or less per solid content of the digested product by digestion with isomalt dextranase. In addition, it has the characteristic [characteristic (D)] that the water-soluble dietary fiber content determined by the high-speed liquid chromatograph method described later is 40% by mass or more.

As described above, the branched α-glucan mixture used in the present invention is a glucan mixture characterized by the above-mentioned properties (A) to (D). Of these characteristics, the characteristics (C) and (D) will be supplemented as described below.

Regarding the property (C) that characterizes the branched α-glucan mixture used in the present invention, the isomaltodextranase digestion referred to therein is to allow the branched α-glucan mixture to react with isomaltodextranase and hydrolyze it. Means. Isomalt dextranase is an enzyme assigned an enzyme number (EC 3.21.94), and is α-1, 2, α-adjacent to the reducing end side of the isomaltose structure in α-glucan. It is an enzyme that has the property of hydrolyzing regardless of the binding mode of 1,3, α-1,4, and α-1,6 binding. For digestion of isomaltodextranase, preferably isomalt dextranase derived from Arthrobacter globiformis (eg, Sawai et al., "Agricultural and Biological Chemistry". , Vol. 52, No. 2, pp. 495-501 (1988)).

The ratio of isomaltose produced by the isomalt dextranase digestion per solid content of the digested product indicates the ratio of the isomaltose structure that can be hydrolyzed by isomalt dextranase in the structure of the branched α-glucan. The branched α-glucan mixture can be used as one of the indicators to characterize the mixture as a whole by an enzymatic method. The proportion of isomaltose produced by isomalt dextranase digestion in the branched α-glucan mixture used in the present invention is usually 25 to 50% by mass, preferably 30 to 50% by mass, based on the solid content of the digest. Although the mechanism of the branched α-glucan mixture, which is more preferably 35 to 45% by mass, is not clear, it has a high foaming property improving effect on beer-taste beverages and is more preferably used in carrying out the present invention.

Next, the water-soluble dietary fiber content defined in the property (D) that characterizes the branched α-glucan mixture used in the present invention is, for example, the nutrition labeling standard of May 1996, Ministry of Health and Welfare Notification No. 146, "Nutrition. The high performance liquid chromatograph method described in "Dietary fiber" in item 8 of "Methods for analyzing components, etc. (Methods listed in the third column of the attached table 1 of the nutrition labeling standards)" (hereinafter, in the present specification, It can be determined by "enzyme-HPLC method"). The outline is as described below. That is, the sample is hydrolyzed by a series of enzyme treatments with a heat-stable α-amylase, protease, and amyloglucosidase (glucoamylase), and proteins, organic acids, and inorganic salts are removed from the enzyme treatment solution with an ion exchange resin. This provides a sample solution for gel filtration chromatography. Next, the obtained sample solution was subjected to gel filtration chromatography, and the peak areas of undigested glucan and glucose in the chromatogram were obtained, and the peak areas were separately obtained by the glucose oxidase method by a conventional method. The water-soluble dietary fiber content in the sample solution is calculated based on the amount of glucose in the sample solution. Throughout the specification of the present application, the "water-soluble dietary fiber content" means the water-soluble dietary fiber content determined by the above-mentioned "enzyme-HPLC method" unless otherwise specified.

Of the branched α-glucan mixture used in the present invention, the water-soluble dietary fiber content determined by the above-mentioned "enzyme-HPLC method" is usually 40% by mass or more, preferably 50% by mass or more, more preferably 60% by mass or more. A branched α-glucan mixture having a content of 70% by mass or more, more preferably 80% by mass or more, has a high foaming property improving effect on a beer-taste beverage, although the mechanism is not clear. It is more preferably used in. Although there is no particular limitation on the upper limit of the water-soluble dietary fiber content, from the viewpoint of economic efficiency, the upper limit is usually such that the water-soluble dietary fiber content is less than 100% by mass, preferably less than 90% by mass, and more preferably 85. A branched α-glucan mixture having a water-soluble dietary fiber content of 70 to 90% by mass, preferably 75 to 85% by mass is more preferably used in carrying out the present invention. Used.

Further, as a branched α-glucan mixture more preferably used in the present invention, a branched α-glucan mixture having the following properties (E) and (F) in addition to the above-mentioned properties (A) to (D) can be mentioned.
(E) The ratio of α-1,4 bound glucose residue to α-1,6 bound glucose residue is in the range of 1: 0.6 to 1: 4; and (F) α-1,4 The sum of the bound glucose residues and the α-1,6 bound glucose residues accounts for 55% or more of the total glucose residues.
The properties (E) and (F) can be confirmed by subjecting the branched α-glucan mixture to methylation analysis.

As is well known, the methylation analysis is a method generally widely used in the art as a method for determining the binding mode of the monosaccharides constituting the polysaccharide or oligosaccharide [Ciucanu et al. , "Carbohydrate Research," Vol. 131, No. 2, pp. 209-217 (1984)]. When the methylation analysis is applied to the analysis of glucose binding mode in glucan, it first methylates all free hydroxyl groups in the glucose residues that make up the glucan, and then hydrolyzes the fully methylated glucan. Then, the methylated glucose obtained by hydrolysis was reduced to obtain methylated glucitol in which the anomer type was eliminated, and further, the free hydroxyl group in this methylated glucitol was acetylated to obtain partially methylated glucitol acetate (). In addition, the acetylated site in "partially methylated glucitol acetate" and the notation of "glucitol acetate" may be omitted and abbreviated as "partially methylated"). By analyzing the obtained partially methylated product by gas chromatography, various partial methylated products derived from glucose residues having different binding modes in glucans have a peak area that occupies the peak area of all the partially methylated products in the gas chromatogram. It can be expressed as a percentage (%). Then, from this peak area%, the abundance ratio of glucose residues having different binding modes in the glucan, that is, the abundance ratio of each glucoside bond can be determined. The "ratio" for a partially methylated product means the "ratio" of the peak area in the gas chromatogram of the methylation analysis, and the "%" for the partially methylated product means the "area%" in the gas chromatogram of the methylation analysis. ..

The characteristic (E), which is the ratio of the α-1,4 bound glucose residue to the α-1,6 bound glucose residue, and the α-1,4 bound glucose residue obtained by methylation analysis. The characteristic (F), which is the ratio of the α-1,6 bound glucose residue to the total glucose residue, is that the branched α-glucan mixture is used as one of the indexes for characterizing the structure of the mixture as a whole by a chemical method. Can be done.

The "α-1,4-bonded glucose residue" in the properties (E) and (F) refers to glucose bonded to another glucose residue only through the hydroxyl group bonded to the carbon atoms at the 1- and 4-positions. It means a residue and is detected as 2,3,6-trimethyl-1,4,5-triacetylglucitol in methylation analysis. Further, the "α-1,6 bonded glucose residue" in the properties (E) and (F) is bonded to another glucose residue only through the hydroxyl group bonded to the carbon atom at the 1st and 6th positions. Glucose residue is detected as 2,3,4-trimethyl-1,5,6-triacetylglucitol in methylation analysis.

The requirement that "the ratio of the α-1,4 bound glucose residue to the α-1,6 bound glucose residue is in the range of 1: 0.6 to 1: 4" defined by the characteristic (E) is When the branched α-glucan mixture was subjected to methylation analysis, 2,3,6-trimethyl-1,4,5-triacetylglucitol and 2,3,4-trimethyl-1,5,6- It means that the ratio with triacetylglucan is in the range of 1: 0.6 to 1: 4. A branched α-glucan mixture satisfying the property (E) is preferably used in the present invention, among which the ratio is in the range of 1: 1 to 1: 3, preferably 1: 2 to 1: 3. The branched α-glucan mixture in is more preferably used in carrying out the present invention. Further, the requirement that "the total of α-1,4 bound glucose residues and α-1,6 bound glucose residues occupy 60% or more of the total glucose residues" defined by the above-mentioned property (F) is required. When the branched α-glucan mixture was subjected to methylation analysis, 2,3,6-trimethyl-1,4,5-triacetylglucitol and 2,3,4-trimethyl-1,5,6- It means that the total with triacetylglucitol accounts for 60% or more of the partially methylated glucitol acetate. A branched α-glucan mixture satisfying the property (F) is preferably used in the present invention, in which the ratio is usually 60 to 90%, preferably 60 to 80%, more preferably 65. Branched α-glucan mixtures in the range of ~ 75% are more preferably used in practicing the present invention.

Normally, starch does not have glucose residues bound only at the 1st and 6th positions, and α-1,4 bound glucose residues occupy most of the total glucose residues. Therefore, the requirements of the properties (E) and (F) clearly show that the branched α-glucan mixture preferably used in the present invention has a structure completely different from that of starch.

Further, as a more preferable example of the branched α-glucan mixture used in the present invention, a branched α-glucan mixture having the following properties (G) and (H) in addition to the above-mentioned properties (A) to (F) can be mentioned. .. These properties (G) and (H) can also be confirmed by methylation analysis.

(G) α-1,3 bound glucose residues are 0.5% or more and less than 10% of total glucose residues; and (H) α-1,3,6 bound glucose residues are total glucose residues. 0.5% or more of the group.

“The amount of glucose residue bound to α-1,3 is 0.5% or more and less than 10% of the total glucose residue” defined by the characteristic (G) is the branched α- that is preferably used in the present invention. In the glucan mixture, the glucose residue bound to other glucose via only the hydroxyl group at the C-1 position and the hydroxyl group at the C-3 position is 0.5% or more and less than 10% of the total glucose residues constituting the glucan. It means that it exists. A branched α-glucan mixture satisfying the above property (G) is preferably used in the present invention, and among them, a branched glucose residue having α-1,3 bound is in the range of 1 to 3% of the total glucose residue. The α-glucan mixture is more preferably used in carrying out the present invention.

Further, "the amount of glucose residue bound to α-1,3,6 is 0.5% or more of the total glucose residue" defined by the property (H) is the branched α-glucan mixture used in the present invention. In, in addition to the hydroxyl group at the C-1 position, the glucose residue bonded to other glucose via the hydroxyl group at the C-3 position and the hydroxyl group at the C-6 position is 0. It means that it is present at 5% or more. A branched α-glucan mixture satisfying the above-mentioned property (H) is preferably used in the present invention, and among them, α-1,3,6 bound glucose residues are 1 to 1 to 1 of all glucose residues constituting glucan. A branched α-glucan of 10%, preferably a branched α-glucan in the range of 1 to 7%, is more preferably used in practicing the present invention.

The α-1,3 bound glucose residue can be analyzed based on "2,4,6-trimethyl-1,3,5-triacetylglucitol" detected in the methylation analysis, as described above. The fact that "α-1,3 bound glucose residues are 0.5% or more and less than 10% of the total glucose residues" defined by the property (G) was that the branched α-glucan mixture was subjected to methylation analysis. When, it can be confirmed by the presence of 2,4,6-trimethyl-1,3,5-triacetylglucitol in an amount of 0.5% or more and less than 10% of the fully methylated glucitol acetate. In addition, the glucose residue bound to α-1,3,6 can be analyzed based on "2,4-dimethyl-1,3,5,6-tetraacetylglucitol" detected in the methylation analysis. The fact that "α-1,3,6 bound glucose residues are 0.5% or more of the total glucose residues" defined in the above property (H) means that the branched α-glucan mixture is subjected to methylation analysis. When this is done, it can be confirmed by the presence of 2,4-dimethyl-1,3,5,6-tetraacetylglucitol in an amount of 0.5% or more and less than 10% of the fully methylated glucitol acetate.

The results of methylation analysis of the branched α-glucan mixture show that the branched α-glucan mixture is a non-reducing terminal glucose located at one end of a linear glucan having a glucose polymerization degree of 3 or more linked via α-1,4 bonds. A branched structure having a glucose polymerization degree of 1 or more linked to a residue via a bond other than α-1,4 bond, for example, α-1,3 bond, α-1,6 bond, or α-1,3,6 bond. It is shown that it is a glucan mixture having a large number of branched structures having a glucose polymerization degree of 1 or more linked via. Further, as another property of the branched α-glucan mixture, the branched α-glucan mixture has a branched structure having a glucose polymerization degree of 1 or more linked via α-1,4,6 bonds, although the frequency is low. Have. It is disclosed in the above-mentioned International Publication No. WO 2008/136331 pamphlet that the branched α-glucan mixture having the branched structure is not easily decomposed by an in vivo enzyme.

As a branched α-glucan mixture more preferably used in the present invention, in addition to the above-mentioned properties (A) to (H), a value obtained by dividing the weight average molecular weight (Mw) by the number average molecular weight (Mn) (Mw / Mn value). 20 or less, and an average glucose polymerization degree in the range of 6 to 500 can be exemplified.

The weight average molecular weight (Mw) and number average molecular weight (Mn) of the branched α-glucan mixture used in the present invention can be determined by using, for example, size exclusion chromatography or the like, and the average degree of polymerization of glucose referred to in the present specification. Can be obtained by subtracting 18 from the weight average molecular weight (Mw) and dividing by 162. Further, the closer the Mw / Mn value of the branched α-glucan mixture is to 1, the smaller the variation in the degree of glucose polymerization of the branched α-glucan molecules constituting the branched α-glucan mixture, which is usually 20 or less. From the viewpoint of homogeneity of the branched α-glucan mixture, preferably 15 or less, more preferably 1 to 10, still more preferably 1 to 5, even more preferably 1 to 3, still more preferably 1 to 1.5. , It is more preferably used in carrying out the present invention.

The average degree of glucose polymerization of the branched α-glucan mixture used in the present invention is usually in the range of 6 to 500, of which the average degree of glucose polymerization is 9 to 500, preferably 15 to 400, more preferably. Those in the range of 20 to 300, more preferably 20 to 100, more preferably 20 to 60, and even more preferably 20 to 40 have the homogeneity of the branched α-glucan mixture, as in the above limitation of the Mw / Mn value. From the viewpoint of the above, it is more preferably used in carrying out the present invention.

Furthermore, the dextrose equivalent (DE) of the branched α-glucan mixture used in the present invention is usually 10 or less, preferably 9 or less, more preferably 6 to 8, still more preferably 6.5 to 7.5. ..

Among the branched α-glucan mixtures used in the present invention described above, all of the above-mentioned characteristics (A) to (H), Mw / Mn value, average glucose polymerization degree, and DE are within the following numerical ranges. Is most preferably used in carrying out the present invention. Specifically, those having the above-mentioned characteristics (A) to (H), having an Mw / Mn value of 1 to 10, an average degree of glucose polymerization of 20 to 100, and a DE of 9 or less; preferably. Mw / Mn values of 1 to 5, average glucose polymerization of 20 to 60, and DE of 6 to 8; more preferably, Mw / Mn values of 1 to 3, average glucose polymerization of 20 to 40. , And those having a DE of 6.5 to 7.5 are most preferably used in carrying out the present invention.

The branched α-glucan mixture used in the present invention may be produced by any method as long as it has the above-mentioned properties (A) to (D) to varying degrees in the foam property improving action. However, as a production method suitable for producing the branched α-glucan mixture used in the present invention on an industrial scale, for example, the α-glucosyl transfer enzyme disclosed in the above-mentioned International Publication No. WO2008 / 136331 is used. Examples thereof include a branched α-glucan mixture obtained by acting on starch. In addition to the α-glucosyl transfer enzyme, liquefied α-amylase (EC 3.2.1.1), glycated α-amylase (EC 3.2.1.1), and maltotetraose-producing amylase (EC). 3.21.60), amylase such as maltohexaose-producing amylase (EC 3.21.98), isoamylase (EC 3.21.68) and pullulanase (EC 3.2.1. By using a starch debranching enzyme such as .41) in combination, the molecular weight of this branched α-glucan mixture can be reduced, so that the molecular weight, glucose polymerization degree and the like can be adjusted within a desired range. Furthermore, cyclomaltodexstring glucan transferase (EC 2.4.1.19), starch branching enzyme (EC 2.4.1.18), and the degree of polymerization disclosed in Japanese Patent Application Laid-Open No. 2014-0542221. By using an enzyme having an activity of transferring 2 or more α-1,4 glucans to glucose residues inside starch to α-1,6, a branched α-glucan constituting this branched α-glucan mixture can be obtained. It can also be more highly branched to increase the water-soluble dietary fiber content of this branched α-glucan mixture. It is also optional to allow a sugar hydrolyzing enzyme such as glucoamylase to act on the branched α-glucan mixture thus obtained to obtain a branched α-glucan mixture having a higher water-soluble dietary fiber content, and glycosyl trehalose. A trehalose structure is introduced into the reducing end of the branched α-glucan that constitutes the branched α-glucan mixture by allowing the producing enzyme (EC 5.49.99.15) to act, or the reducing end of the branched α-glucan is added by hydrogenation. The reducing power of the entire branched α-glucan mixture may be reduced by reducing It is also optional to make appropriate adjustments.

Further, as a branched α-glucan mixture more suitable for carrying out the present invention, the total amount of sugars having a glucose polymerization degree (DP) of 9 or more per solid content in terms of anhydride is 80% by mass or more. The total amount of the branched α-glucan mixture, which is preferably 85% by mass or more, more preferably 90 to 95% by mass, in other words, the total amount of the sugar of DP8 or less per solid content in terms of anhydride is 20% by mass or less. The branched α-glucan mixture, preferably 14% by mass or less, more preferably 5 to 13% by mass, is excellent in the homogeneity of the branched α-glucan mixture, and is more preferably used in carrying out the present invention. Used. Further, in the branched α-glucan mixture, the total amount of sugars having a DP of 9 or more in terms of anhydride is within the above range, and the total amount of sugars having a DP of 35 or more in terms of anhydride is 50% by mass. Hereinafter, those having an advantage of preferably 40% by mass or less, more preferably 25 to 35% by mass have an advantage of improving the foam characteristics of the beer-taste beverage, and therefore, in carrying out the present invention. It is more preferably used in. Further, as the branched α-glucan mixture used in the present invention, from the viewpoint of handleability, a powdered branched α-glucan mixture having a water content of about 10% by mass or less, preferably 5% by mass or less is usually stored. Since it is excellent in stability, it can be used more preferably.

The branched α-glucan mixture used in the present invention is as described above, but the branched α-glucan mixture sold by Hayashihara Co., Ltd. under the trade name “Fiberlixa” is the most suitable for carrying out the present invention. It is preferably used.

The amount of the branched α-glucan mixture blended in the beer-taste beverage of the present invention will be described. .25 to 10% by mass, more preferably 0.25 to 5% by mass, still more preferably 0.5 to 3% by mass, and even more preferably 0.5 to 2% by mass. If it is less than 0.25% by mass, the desired effect of the branched α-glucan mixture cannot be sufficiently exhibited, which is not preferable. Regarding the upper limit of the blending amount of the branched α-glucan mixture, there is no particular limit on the upper limit of the foam characteristics of the beer-taste beverage in terms of the effect of improving foam retention, and the upper limit of the blending amount of the branched α-glucan mixture is It may be appropriately set according to the level of the desired foam characteristic improvement effect. However, when it exceeds 3% by mass, relatively large bubbles tend to be generated when the beer-taste beverage is poured into a container such as a beer glass, depending on the blending amount, and fine bubbles are desired as a whole. In some cases, the upper limit of the branched α-glucan mixture is preferably 3% by mass. Further, when the blending amount of the branched α-glucan mixture exceeds 10% by mass, the characteristics such as color tone, flavor, body feeling, sharpness, and smoothness of the beer-taste beverage are unfavorably affected depending on the blending amount. Since there is a risk, the upper limit of the branched α-glucan mixture is preferably 10% by mass.

The beer-taste beverage targeted by the present invention has the foam characteristics of the beer-taste beverage improved effectively by blending the branched α-glucan mixture as compared with the beer-taste beverage containing no branched α-glucan mixture. It is a feature. For the generation of foam in beer-taste beverages, carbon dioxide gas, a protein derived from wort, wort extract or malt extract, and a bitterness component derived from hops or processed hops (iso-α), which are usually used as raw materials for producing the foam, are produced. It is known that (acid, etc.) is closely involved, and when branched α-glucan is allowed to coexist in these component systems, the foam characteristics of beer-taste beverages can be remarkably and effectively improved. The effect of improving the foam characteristics of beer-taste beverages by the branched α-glucan mixture found by the present inventors is carbon dioxide gas, wort, wort extract, or protein derived from malt extract, and hops, other than beer-taste beverages. Alternatively, it is also exhibited in all beer beverages such as beer, low-malt beer, and a third beer containing a bitterness component (iso-α acid, etc.) derived from a processed hop product. However, the branched α-glucan mixture used in the present invention has a blending amount that exhibits improvement in foam characteristics of beer-taste beverages, and even if it is blended with other so-called carbonated beverages other than the above-mentioned beer beverages, foaming occurs. , The foam retention improving effect is not substantially exhibited.

As described above, the present invention is an invention for effectively improving the foam characteristics in the beer-taste beverage by the branched α-glucan mixture, and the beer-taste beverage of the present invention has the branching unless the action and purpose are deviated. Ingredients other than the α-glucan mixture can be appropriately blended.

<About other components other than the branched α-glucan mixture>
Examples of the main components other than the branched α-glucan mixture contained in the beer-taste beverage of the present invention include wort, wort extract, and malt extract.

The wort and wort extract mean all wort and wort extracts used in the production of beer, low-malt beer, beer-taste beverages, etc. in the art, and in the present invention, malt is saccharified by a known method. Any of the obtained ones can be used. Specifically, wort and wort extract are prepared by adding water to wort at a temperature of room temperature to around room temperature to germinate the wort, and then adding warm water at room temperature or higher to the dried product (also referred to as malt or malt). It can be obtained by hydrolyzing, squeezing or extracting starch by the action of enzymes contained in malt. Commercially available wort and wort extract can also be used as appropriate. Examples of the form of wort and wort extract include liquid and powder. In the present invention, non-fermented ones are preferably used.

In addition, the malt extract means all malt extracts (malt extracts) used in the production of beer, low-malt beer, beer-taste beverages, etc. in the art, and any of them can be used in the present invention. The malt extract is usually obtained by adding 0.5 to 100 times, preferably 5 to 20 times the amount of malt or roasted malt to water at 4 ° C. or higher, preferably 10 ° C. or higher, and more preferably 15 times. It can be obtained by immersing the extract at a temperature of about 100 ° C. for about 30 minutes to 15 hours, extracting by stirring if necessary, and then saccharifying the extract.

In general, the content of wort, wort extract and / or malt extract in beer-taste beverages is deeply involved in color tone, flavor, body feeling, sharpness, and throatiness as well as foam characteristics of beer-taste beverages. There is. Further, from the viewpoint of the balance between the mild malt odor and the aftertaste of the beer-taste beverage, the wort, the wort extract, and / or the malt extract in terms of the solid matter thereof is usually 0. 01 to 7% by mass, preferably 0.03 to 5% by mass, more preferably 0.05 to 4% by mass, still more preferably 0.1 to 3% by mass, still more preferably 0.1 to 2% by mass, More preferably, it is used by selecting from the range of 0.1 to 1% by mass.

Other major ingredients in the beer-taste beverages covered by the present invention include hops or processed hops. The hop processed product means all hop processed products for beer production, for example, hop pellets that have been crushed in advance and processed into pellets, and many lupurins obtained by sieving lupurine grains in advance during such processing. Examples thereof include hop pellets containing hop pellets, hop extracts obtained by extracting the bitterness of lupulin, essential oils, and the like, and one or a plurality of these types can be used in appropriate combinations. In producing the beer-taste beverage of the present invention, examples of the method of adding hops include kettle hopping, late hopping, dry hopping, and similar methods, but the method is not limited to these methods. .. Here, the three addition methods shown as the above specific examples are originally hop addition methods applied when yeast is added to wort for alcoholic fermentation, but the beer taste of the present invention. When kettle hopping is adopted in the production of a beverage, the addition method is such that hops are added during the production process of the beer-taste beverage of the present invention and / or at the beginning of the step of raising the temperature of wort or the step of boiling. do it. When late hopping is adopted, hops may be added during the production process of the beer-taste beverage of the present invention and / or just before the end of the wort boiling process. Further, when dry hopping is adopted, hops may be added at a timing other than the time when hops are added by the kettle hopping and late hopping.

More specifically, specific examples of the processed hop product include low hop, hexa hop, tetra hop, hop extract, and isomerized hop. In carrying out the present invention, one or a combination of two or more of the processed hop products can be used as appropriate. When using a plurality of types of hops or processed hop products, one or two or more of the above-mentioned hop addition methods may be appropriately combined, and a part or all of the hops or processed hop products may be added at once or subdivided. It is also optional to add in multiple batches. The hops or processed hops contain not only beer-taste beverages but also α-acids that are the source of iso-α-acids, which are components involved in the foaming characteristics of beer and low-malt beer. When the α acid is heated, it becomes an iso-α acid such as cis-isohumulone and trans-isohumulone. Therefore, when the method for producing a beer-taste beverage of the present invention has a heating step, a hop or a processed hop product is used. It can be used in place of iso-alpha acid. Further, in the present invention, ρiso-α acid, tetrahydroiso-α acid, hexahydroiso-α acid and the like obtained by chemically converting α acid (hereinafter, referred to as “iso-α acid derivative””. ) Can also be used in the same manner as iso-alpha acid.

The total amount of hops, processed hops, iso-α acid, and iso-α acid derivative added is usually in terms of iso-α acid (as a solid), which is usually compared to the beer-taste beverage of the present invention. , 0.0001% by mass or more, preferably 0.001% by mass or more, more preferably 0.01% by mass or more, still more preferably 0.01 to 2% by mass, still more preferably 0. It is selected from the range of 01 to 1% by mass. The amount of iso-alpha acid can be adjusted by adjusting the amount of iso-alpha acid added or by appropriately adjusting the boiling time after adding hops or processed hops in the manufacturing process of beer-taste beverages. It is also possible to adjust the bitterness (bitterness value) and flavor of the beer-taste beverage of the present invention.

The carbon dioxide gas used in the present invention means carbon dioxide gas applicable to beer, and a predetermined pressure of carbon dioxide gas is press-fitted into the beer-taste beverage of the present invention. The beer-taste beverage of the present invention is usually stored in a pressure-resistant container such as a glass container, an aluminum can, or a PET bottle and provided to a user. The method of press-fitting carbon dioxide gas into the pressure-resistant container can be carried out by a known method. The carbon dioxide gas content in the beer-taste beverage of the present invention is the value of the carbon dioxide gas volume (value obtained by dividing the volume of carbon dioxide gas dissolved in the beer-taste beverage at 0 ° C. and 1 atm by the volume of the beer-taste beverage). Means.), But usually in the range of 1.5 to 5.5, preferably 2.0 to 4.0, more preferably 2.0 to 3.6, still more preferably 2.5 to 2.8. do. Here, if the value of the carbonic acid gas volume is less than 1.5, the refreshing feeling required for the beer-taste beverage becomes poor, and the flavor is also impaired. Further, when the value of the carbon dioxide gas volume exceeds 3.6, the bitterness and irritation gradually become stronger, while the refreshing feeling becomes poor and the flavor is also impaired. Therefore, the carbon dioxide gas content may be appropriately set within the above numerical range in consideration of the balance of bitterness, irritation, refreshing feeling, flavor and the like exerted on the beer-taste beverage.

Further, the pH of the beer-taste beverage of the present invention is usually 3.5 to 5.0, preferably 3.7 to 5.0, more preferably, in a state where the carbon dioxide gas content is in the predetermined numerical range. It is 3.8 to 4.2. When the pH of the beer-taste beverage of the present invention is set within the above numerical range, a beer-taste beverage having a desired beer-like flavor can be obtained. If the pH is less than 3.5, the desired beer-like flavor may be impaired, and the acidity becomes excessive, resulting in a beer-taste beverage lacking flavor, which is not preferable. On the other hand, if the pH exceeds 5.0, the beer-taste beverage has an insufficient flavor, which is not preferable.

Further, the beer-taste beverage of the present invention may be optionally blended with an appropriate amount of one or more selected from the components <a> to <e> shown below, if necessary. ..

<A. Sugar>
Reducing monosaccharides and oligosaccharides such as glucose, fructose, sucrose, sucrose, isomaltose, maltotriose, isomaltotriose, panose, maltotetraose, maltopentaose; sorbitol, martitol, isomartitol, α , α-trehalose, α, β-trehalose, β, β-trehalose, lactitol, panitol, neotrehalose, sucrose, raffinose, erulose, lactosucrose, α-glycosyl trehalose, α-glycosyl-α-glycoside, α-glycosyl sucrose Non-reducing monosaccharides and oligosaccharides such as; and sugar-bound candy, maltose-rich syrup, trehalose-rich syrup, maltotetraose-rich syrup, panose-rich syrup, lactosucrose-rich syrup, maltolose-rich syrup Mixed sugar-containing sucrose such as.

<B. Foaming agent>
Dietary fibers such as indigestible dextrin and soybean dietary fiber, as well as soybean peptides, soybean saponins, alginate esters, and kiraya saponins.

<C. Acidulant>
Organic acids such as lactic acid, citric acid, gluconic acid, malic acid, tartaric acid, fumaric acid, succinic acid, adipic acid, fumaric acid and salts thereof.

<D. Bitterness ＞
Bitterness-imparting ingredients such as magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quacin, tetraisoα acid, tetraisoβ acid oxide, quinine, momordecine, quercitrin, theobromine, caffeine; bitter gourd, sembly tea Plants or plant extracts such as bittersweet tea, nigayomogi extract, gentiana extract, kina extract.

<E. Other ingredients>
Amino acids, vitamins, pigments (including natural and artificial colorants), cyclodextrin, cyclic tetrasaccharides, thickening polysaccharides (pullulan, cellulose, curdlan, etc.), fragrances (including herbal extracts), high sweetness Sweeteners (sucralose, aspartame, saccharin, stebioside, stevia extract, etc.), deep ocean water, etc.

<About the method for producing a beer-taste beverage according to the present invention>
The method for producing a beer-taste beverage of the present invention is acceptable in the art as long as a predetermined amount of branched α-glucan mixture can be dissolved and contained in the step until the beer-taste beverage as a final product obtained by the production method is completed. Any of the methods for producing beer-taste beverages to be produced can be adopted. That is, the method for producing a beer-taste beverage of the present invention is a production method capable of containing a predetermined amount of a branched α-glucan mixture in one or more of a plurality of steps of the production process of a beer-taste beverage known in the art. Any method may be used as long as it is used, and a predetermined amount of the branched α-glucan mixture is divided into the whole amount or a small amount, and divided into one or more times to produce a raw material and / or an intermediate product of a beer-taste beverage, or a final product. This is a method for producing a beer-taste beverage, which makes it possible to impart remarkably excellent foaming characteristics to the beer-taste beverage by incorporating the beer-taste beverage before obtaining the above. The reason why the timing when the branched α-glucan mixture is contained is not restricted is that the branched α-glucan mixture itself is stable, the physical properties do not change even if it is added in the heating step or before, and the beer taste is remarkably excellent. This is because it can exert the effect of improving the foam characteristics of the beverage. In addition, when blended with the raw material for producing beer-taste beverages or the intermediate product of beer-taste beverages, the form of the branched α-glucan mixture is recommended to be a solid such as powder or granules, but other pastes, It may be in either a film form or a liquid form.

The methods for producing beer-taste beverages known in the art are as shown in (i) to (v) below.

(I) A method of adding various ingredients to malt extract obtained from malt without using wort.
(Ii) A method in which malt is saccharified, hops are added to the wort, and the wort is simmered as a base, and impurities are removed and carbon dioxide gas and other components are added to the wort without adding yeast.
(Iii) A method in which the same production method as beer is used, but the alcohol production concentration during fermentation is suppressed to a low level, and the alcohol concentration is set to less than 1% by volume.
(Iv) A method of producing beer and then removing alcohol.
(V) A method of imparting beer-like taste and flavor using soft drinks.

Among the types (i) to (v), as specific examples of the method for producing a beer-taste beverage corresponding to the types (i) to (iv), Patent Documents 1 and 2 and Patent No. 5710672 have been described above. Examples of the manufacturing method disclosed in Japanese Patent Publication No.

Hereinafter, the present invention will be described in more detail based on experiments.

<Experiment 1: Effect of branched α-glucan mixture on the foam characteristics of beer-taste beverages>
(1) Outline A predetermined amount of the branched α-glucan mixture was added to a commercially available beer-taste beverage, and the effect of the branched α-glucan mixture on the foam characteristics of the beer-taste beverage was investigated.

(2) Experimental method (a) Preparation of test sample As the branched α-glucan mixture used in the test, the same branched α-glucan mixture used in Example 1 described later was used at 0.05, 0 in terms of anhydride. .25, 0.50, 1.0, 2.0, or 3.0 g was prepared, and one of these was mixed with purified water to prepare an aqueous solution containing 6 types of branched α-glucan mixture having a total amount of 10 g. bottom. Use any of the obtained branched α-glucan mixture-containing aqueous solution as a commercially available beer-taste beverage (trade name "Suntory All Free", 350 mL can; 0.00% alcohol, 0 g protein, 0 g lipid, 0 g sugar per 100 mL. , Dietary fiber 0 to 0.1 g; sold by Suntory Ltd.) (hereinafter, simply referred to as "raw beer-taste beverage") is added to 90 g to make the total amount 100 g, and the contents are gently and evenly distributed so as not to foam. Six types of beer-taste beverages having a concentration of the branched α-glucan mixture of 0.05, 0.25, 0.50, 1.0, 2.0, or 3.0% by mass after stirring and mixing (hereinafter, " Test samples 1a to 6a ") were obtained. As a control, two types of beer prepared in the same manner as the test samples 1a to 6a except that purified water or 10 g of the raw beer-taste beverage was added to 90 g of the raw beer-taste beverage instead of 10 g of the branched α-glucan mixture-containing aqueous solution. Taste beverages were used (hereinafter, those to which purified water and raw beer taste beverages were added are referred to as "control 1" and "control 2", respectively).

(A) Foam characteristic test 200 mL of the test samples 1a to 6a (product temperature of about 20 ° C.) and the beer-taste beverages of controls 1 and 2 (product temperature of about 20 ° C.) immediately after preparation are placed at room temperature (about 20 ° C.). From a height position 27 cm above the bottom of the beaker, the entire amount was poured into the tall beaker to form a foam layer above the liquid level of the beer-taste beverage. Immediately after adding the test sample, the layer thickness of the foam was measured and the measurement of the elapsed time was started. The foam decreased with the passage of time, and a part of the liquid level of the beer-taste beverage was taken from above the opening of the tall beer. The elapsed time (seconds) until the beer became visible to the naked eye was measured, and the elapsed time was defined as the foam holding time (seconds). At the start of the elapsed time measurement, each beer-taste beverage was evaluated by macroscopic observation for the properties of bubbles (fineness of texture). The results are shown in Table 1.

As is clear from the results in Table 1, the foaming property of the beer-taste beverage of the test samples 2a to 6a in which the concentration of the branched α-glucan mixture is 0.25 to 3.0% by mass in the test samples 1a to 6a. (Foam layer thickness) was increased to 50 mm, 52 mm, 53 mm, 50 mm, and 50 mm, respectively, in the range of about 1.4 to about 1.5 times that of 35 mm of control 2. The foaming time of the beer-taste beverages of the test samples 2a to 6a was 189 seconds, 180 seconds, 179 seconds, 209 seconds, and 249 seconds, respectively, which were about 1.5 to about 2 as compared with 121 seconds of the control 2. It increased in the range of 1. Further, the fineness of the foam of the beer-taste beverages of the test samples 2a to 6a was judged to be "good" as compared with any of the controls 1 and 2.

As described above, it was found that when a predetermined amount of the branched α-glucan mixture was added to the beer-taste beverage, the foam characteristics of the beer-taste beverage were significantly improved. Further, from the results in Table 1, the foam property improving effect of the branched α-glucan mixture is effectively exhibited when 0.25% by mass or more is blended, and the desired effect is sufficiently exhibited when 0.05% by mass or less is blended. It was judged not to be done. According to a separate test, when the concentration of the branched α-glucan mixture blended in the beer-taste beverage is more than 3.0% by mass, the foaming property and the foaming time are improved depending on the concentration. Since the fineness of the foam, that is, the creaminess of the foam tends to decrease, it is desirable that the upper limit of the blending amount of the branched α-glucan mixture is limited to 3.0% by mass.

Since the amount of purified water used to dissolve the branched α-glucan mixture in the test samples 1a to 6a at the time of preparation differs from sample to sample, the concentration of the raw beer-taste beverage contained in the test samples 1a to 6a is adjusted. There are some differences. However, as shown in the results of Controls 1 and 2 in Table 1, the foam layer formed when 90 g of the raw beer-taste beverage was mixed with 10 g of purified water and when the raw beer-taste beverage was blended. No substantial difference was observed in either the thickness (mm) or the foaming time (seconds). Therefore, in the test samples 1a to 6a, the foaming characteristics of the beer-taste beverage due to the difference in the concentration of the raw beer-taste beverage were obtained. It was judged that there was virtually no effect.

<Experiment 2: Effect of indigestible dextrin on the foam characteristics of beer-taste beverages>
(1) Overview Using indigestible dextrin, which has been said to have the effect of improving the foam characteristics of beer-taste beverages, the effect of it on the foam characteristics of beer-taste beverages was investigated according to Experiment 1.

(2) Experimental method (a) Preparation of test sample Except that the branched α-glucan mixture was replaced with indigestible dextrin (trade name "Fibersol 2", manufactured by Matsutani Chemical Industry Co., Ltd.), "(A)" in Experiment 1 ) Preparation of test sample ”, test samples 1b to 6b shown in Table 2 below were prepared and subjected to the same“ (a) foam characteristic test ”as in Experiment 1. As the control, the one prepared in the same manner as in Controls 1 and 2 of Experiment 1 was used. The results are shown in Table 2.

As is clear from the results in Table 2, the foaming property (foam layer thickness) of the beer-taste beverage of the test sample 1b in which the concentration of indigestible dextrin was 0.05% by mass was 37 mm, which was compared with 35 mm of the control 2. Although it increased by about 1.1 times, the foam holding time was 125 seconds, which was almost the same as that of the control 2 of 121 seconds. On the other hand, the foaming properties (foam layer thickness) of the beer-taste beverages of the test samples 2b to 6b having a concentration of indigestible dextrin of 0.25 to 3.0% by mass were 45 mm, 46 mm, 46 mm and 48 mm, respectively. And 50 mm, an increase of about 1.3 to about 1.4 times compared to 35 mm of control 2. The foaming time of the beer-taste beverages of the test samples 2b to 6b was 171 seconds, 187 seconds, 208 seconds, 211 seconds, and 185 seconds, respectively, which were about 1.4 to about 1 as compared with 121 seconds of the control 2. It was extended 7 times. Further, the fineness of the foam of the beer-taste beverages of the test samples 2b to 6b was only judged to be "slightly good" as compared with any of the controls 1 and 2.

From the results of Experiments 1 and 2, the branched α-glucan mixture has the effect of improving the foaming property (foam layer thickness) and foam retention time among the foam characteristics of beer-taste beverages (product temperature of about 20 ° C). It was found to be significantly superior to the indigestible dextrin, which was conventionally said to have an effect of improving the foam characteristics of beer-taste beverages. In addition, it was found that the beer-taste beverage containing the branched α-glucan mixture was significantly superior to the beer-taste beverage containing the indigestible dextrin in terms of the fineness of foam.

<Experiment 3: Effect of branched α-glucan mixture or indigestible dextrin on the foam characteristics of beer-taste beverages>
<Experiment 3-1: Foam property test (1)>
(1) Overview In Experiments 1 and 2, the branched α-glucan mixture has an effect of improving the foam characteristics of beer-taste beverages, and it is conventionally said that this improving effect has an effect of improving the foam characteristics of beer-taste beverages. It turned out to be significantly superior to the indigestible dextrin that had been used. Therefore, in this experiment, in order to investigate in more detail the effect of the branched α-glucan mixture and indigestible dextrin on improving the foam characteristics of the beer-taste beverage, the beer-taste beverage usually drinks the product temperature of each test sample in winter. Assuming the product temperature, the product temperature of the test sample was set to about 8 ° C, and the test was conducted in a constant temperature room maintained at about 6 ° C. The effect of the branched α-glucan mixture and indigestible dextrin on the foam properties of beer-taste beverages was investigated.

(2) Experimental method (a) Preparation of test sample As a branched α-glucan mixture or indigestible dextrin, the same branched α-glucan mixture or indigestible dextrin used in Experiment 1 or Experiment 2 (trade name “Fibersol 2”) , Matsutani Chemical Industry Co., Ltd.), and in the same manner as in "(a) Preparation of test sample" in Experiment 1, the branched α-glucan mixture was prepared in terms of anhydride, 0.25 and 0.50, respectively. The four types of beer-taste beverages shown in Table 3 below (hereinafter referred to as "test samples A1 to A4") containing 1.0 or 3.0% by mass, and indigestible dextrin are added in terms of anhydride. Four types of beer-taste beverages (hereinafter referred to as "test samples B1 to B4") shown in Table 3 below containing 0.25, 0.50, 1.0, or 3.0% by mass, respectively, were prepared. The test samples were subjected to the same “(a) foam characteristic test” as in Experiment 1 except that the product temperature was set to about 8 ° C. As a control, as in Control 2 of Experiment 1, 90 g of the raw beer-taste beverage was added with 10 g of the raw beer-taste beverage containing neither the branched α-glucan mixture nor the indigestible dextrin to make 100 g, and the product temperature was about 8. The one at ° C was used. The results are shown in Table 3, and the results of the foaming property (foam layer thickness (mm)) of the beer-taste beverages of the test samples A1 to A4 and the test samples B1 to B4 are shown in FIG. The results of the holding time (seconds) are shown in FIG.

As is clear from the results in Table 3, the foaming property (foam) of the beer-taste beverages of the test samples B1 to B4 containing indigestible dextrin in the range of 0.25 to 3.0% by mass in terms of anhydride. The layer thickness) was 32 mm, 28 mm, 31 mm, and 25 mm, respectively, which decreased approximately 1.1 times to about 0.8 times that of the control 30 mm in inverse proportion to the indigestible dextrin concentration (Fig.). 1). In particular, the foaming property (foam layer thickness) of the beer-taste beverage of the test sample B4 having an indigestible dextrin concentration of 3.0% by mass was 25 mm, which was about 0.8 times as low as that of the control 30 mm. Indicated. In addition, the foaming times of the beer-taste beverages of the test samples B1 to B4 were 89 seconds, 81 seconds, 90 seconds, and 77 seconds, respectively, which were about Approximately about 82 seconds of the control, independent of the indigestible dextrin concentration. It remained in the range of 0.9 to about 1.1 times (see Fig. 2).

On the other hand, the foaming properties (foam layer thickness) of the beer-taste beverages of the test samples A1 to A4 containing the branched α-glucan mixture in the range of 0.25 to 3.0% by mass in terms of anhydride are respectively. , 32 mm, 32 mm, 35 mm, and 45 mm, which increased from about 1.1 times to about 1.5 times, depending on the concentration of the branched α-glucan mixture, compared to 30 mm of the control (see FIG. 1). In addition, the foaming time of the beer-taste beverages of the test samples A1 to A4 was 86 seconds, 92 seconds, 87 seconds, and 109 seconds, respectively, which were about 1.1 to about 1.3 times longer than the control 82 seconds. (See Fig. 2).

Further, the fineness of the foam of the beer-taste beverages of the test samples B1 to B4 was judged to be "equivalent" to that of the control when the concentration of the indigestible dextrin was 0.25% by mass, and the concentration of the indigestible dextrin was high. In the concentration range of 0.5 to 3.0% by mass, it was judged to be "slightly good" as compared with the control. On the other hand, the fineness of the foam of the beer-taste beverages of the test samples A1 to A4 containing the branched α-glucan mixture was such that the concentration of the branched α-glucan mixture was in the concentration range of 0.25 to 3.0% by mass. It was judged to be "good" compared to the control.

From the above results, the beer-taste beverage containing the branched α-glucan mixture is not only a conventional beer-taste beverage but also a beer containing resistant dextrin at a product temperature (about 8 ° C) that is normally consumed in winter. It was found that the foaming property (thickness of the foam layer) and the foaming time were remarkably longer than those of the taste beverage, and that the beer-taste beverage was also excellent in the fineness of the foam.

A sensory test was conducted by seven panelists on the beer-taste beverage of the test sample A3 in Experiment 3-1. As a result, the color tone, flavor (including flavor, aroma, sweetness, etc.), body feeling, and sharpness of the raw beer-taste beverage were performed. There is no substantial difference compared to the feeling of throat, and it was confirmed that the branched α-glucan mixture does not substantially affect the original color, flavor, body feeling, sharpness, and feeling of throat of beer-taste beverages. rice field.

Next, the beer-taste beverage containing the branched α-glucan mixture exhibits a remarkably excellent foam characteristic improving effect at a product temperature (about 8 ° C.) that is normally drunk in winter, but the beer-taste beverage is Further, it was further investigated whether or not the same foam characteristic improving effect as described above is exhibited even at a product temperature (about 6 ° C.) that is normally drunk in summer.

<Experiment 3-2: Foam property test (2)>
A beer-taste beverage containing 0.25 or 0.5% by mass of the same branched α-glucan mixture used in Experiment 1 in terms of anhydride in the same manner as in Experiment 1 “(a) Preparation of test sample”. (Hereinafter referred to as "test sample A1" and "test sample A2") and the same indigestible dextrin (trade name "Fibersol 2", manufactured by Matsutani Chemical Industry Co., Ltd.) as used in Experiment 2 were added as an anhydride. In terms of conversion, beer-taste beverages containing 0.25 or 0.5% by mass, respectively (hereinafter referred to as "test sample B1" and "test sample B2") were prepared, and these test samples A1, A2, B1 and And B2 was subjected to the same "(a) Foam characteristics test" as in Experiment 1 except that the product temperature was set to about 6 ° C., and the effect of the branched α-glucan mixture and resistant dextrin on the foam characteristics of beer-taste beverages. I investigated about. As a control, as in Control 2 of Experiment 1, 90 g of the raw beer-taste beverage was added with 10 g of the raw beer-taste beverage containing neither the branched α-glucan mixture nor the indigestible dextrin to make 100 g, and the product temperature was about 6 ° C. Was used. The results are shown in Table 4, FIG. 3 and FIG.

As is clear from Table 4 and FIG. 3, the foaming properties (foam layer thickness) of the beer-taste beverages of the test sample B1 and the test sample B2 containing the indigestible dextrin were 32 mm and 31 mm, respectively, and 30 mm of the control. On the other hand, in each case, it remained about 1.1 times. On the other hand, the foaming properties (foam layer thickness) (mm) of the beer-taste beverages of the test sample A1 and the test sample A2 containing the branched α-glucan mixture were 32 mm and 33 mm, respectively, as compared with the control, respectively. It showed high values of about 1.2 times and about 1.3 times.

Further, as is clear from Table 4 and FIG. 4, the foaming times of the beer-taste beverages of the test sample B1 and the test sample B2 containing the indigestible dextrin were 126 seconds and 125 seconds, respectively, as opposed to 117 seconds of the control. , Both remained at about 1.1 times. On the other hand, the foaming time of the beer-taste beverages of the test sample A1 and the test sample A2 containing the branched α-glucan mixture was 144 seconds and 146 seconds, respectively, which was about 1.2 times that of the control 117 seconds, respectively. And about 1.3 times longer.

From the above results, the beer-taste beverage containing the branched α-glucan mixture contained not only the conventional beer-taste beverage but also the indigestible dextrin even at the product temperature (about 6 ° C.) normally consumed in summer. Compared with beer-taste beverages, it was found that the foaming property (foam layer thickness) and foam retention time were remarkably long, and that the beer-taste beverage was also excellent in the fineness of foam.

<Experiment 3-3: Foam property test (3)>
As a test sample, the same branched α-glucan mixture as that used in Example 1 described later and used as a foaming / foam retention improving agent for beer-taste beverages and the like in Patent Document 3 (Japanese Unexamined Patent Publication No. 2015-223163). Using the branched glucans that have been used, they were subjected to the same "(a) Foam characteristics test" as in Experiment 1, and their effects on the foam characteristics of beer-taste beverages were compared and examined. The branched glucan was prepared according to the method shown in “Production Example 2: Production of Branched Glucan (2)” in paragraph 0048 of Patent Document 3. That is, a 30 mass% corn starch liquefied solution (DE6.5) was adjusted to a temperature of 53 ° C. and a pH of 6.0, and cyclomaltodextrin-glucosidase (CGTase) derived from Vatilas stearothermophyllus Tc-91 (CGTase) (CGTase) ( 1 unit per solid content (manufactured by Hayashihara Co., Ltd.), isoamylase derived from pseudomonas amyrodextramosa (manufactured by Hayashihara Co., Ltd.) 100 units per 1 g of solid content, pullulanase "Amano" 3 (manufactured by Amano Enzyme) against solid content 0.01% per 1 g of Aspergillus niger α-glucosidase (trade name "Transglucosidase L" Amano ", manufactured by Amano Enzyme") was added at 3.75 units per 1 g of solid content and saccharified for 72 hours. The temperature was increased to 80 ° C., and 0.005% of Christase L1 (manufactured by Daiwa Kasei Co., Ltd.) was added per solid content and allowed to act until the iodo reaction disappeared. Then, it was purified and concentrated according to a conventional method to prepare branched glucan. The obtained branched glucan has a structure consisting of a linear glucan composed of α-1,4 bonds and a branched structure introduced at least at the non-reducing terminal of the linear glucan, and has a degree of polymerization of polymerization. The content of "branched glucans of 11 to 35" was measured by the method described in Test Example 2 of JP-A-2010-95701, which is incorporated by Patent Document 3. That is, 50 μL of 10 mg / mL β-amylase # 1500 (manufactured by Nagase ChemteX Corporation) dissolved in 1 M sodium acetate buffer (pH 5.5) was added to 1 mL of the branched glucan aqueous solution adjusted to 5% by mass, and the temperature was adjusted to 55 ° C. It was allowed to act for about 1 hour and boiled to inactivate the enzyme. Next, the enzyme reaction solution was dialyzed by "Microacylizer G0" (manufactured by Asahi Kasei Corporation), desalted, filtered through a 0.45 μm filter, and subjected to high performance liquid chromatography (HPLC). As the HPLC conditions, MCI GEL CK02AS (φ20 × 250 mm, manufactured by Mitsubishi Chemical Corporation) was used for the column, the mobile phase was ultrapure water, the column temperature was 85 ° C., and the flow rate was 0.8 mL / min. For the analysis, about 50 μL was subjected to chromatography, the content of each degree of polymerization component was determined from the peak area of the obtained chromatogram, and the content of sugar having a degree of polymerization of 11 or more was calculated as the branched glucan content. As a result, the branched glucan prepared in this experiment has a structure consisting of "a linear glucan composed of α-1,4 bonds and at least a branched structure introduced into the non-reducing end of the linear glucan." The content of "branched glucan having a degree of polymerization of 11 to 35" was 18.3% by mass. Here, since that of the branched glucan shown in "Production Example 2: Production of Branched Glucan (2)" is 17.9% by mass, the branched glucan prepared in this experiment is described in Production Example 2. It was confirmed that it was equivalent to the indicated branched glucan. The water-soluble dietary fiber content of the branched glucan prepared in this experiment was determined by the above-mentioned "enzyme-HPLC method" and found to be less than 30% by mass.

A beer-taste beverage containing 0.5, 1.0, or 3.0% by mass of the branched α-glucan mixture in terms of anhydride in the same manner as in "(a) Preparation of test sample" of Experiment 1. Hereinafter, they are referred to as "test sample A1", "test sample A2", and "test sample A3", respectively) and the branched glucan in terms of an anhydride of 0.5, 1.0, or 3.0 mass. A beer-taste beverage containing% (hereinafter referred to as "test sample C1", "test sample C2", and "test sample C3", respectively) was prepared, and these test samples A1 to A3 and test samples C1 to C1 to each were prepared. The same "(a) foam characteristic test" as in Experiment 1 was performed except that the product temperature of C3 was set to about 10 ° C., and the effect of the branched α-glucan mixture or branched glucan on the foam characteristics of the beer-taste beverage was investigated. .. As a control, as in Control 2 of Experiment 1, 10 g of the raw beer-taste beverage containing neither the branched α-glucan mixture nor the branched glucan was added to 90 g of the raw beer-taste beverage to make 100 g, and the product temperature was set to about 10 ° C. I used the one. The results are shown in Table 5, FIG. 5 and FIG.

As is clear from Table 5 and FIG. 5, the foaming properties (foam layer thickness) of the beer-taste beverages of the test samples C1 to C3 containing the branched glucan were 34 mm, 37 mm, and 41 mm, respectively, to 32 mm of the control. On the other hand, it remained at about 1.1 times, about 1.2, and about 1.3 times, respectively. On the other hand, the foaming properties (foam layer thickness) of the beer-taste beverages of the test samples A1 to A3 containing the branched α-glucan mixture were 39 mm, 45 mm, and 48 mm, respectively, with respect to 32 mm of the control, respectively. , About 1.2 times, about 1.4 times, and 1.5 times higher foaming properties.

From these results, the beer-taste beverages of the test samples A1 to A3 containing the branched α-glucan mixture are remarkably superior in foaming property to the beer-taste beverages of the test samples C1 to C3 containing the branched glucan. It has been found.

Further, as is clear from Table 5 and FIG. 6, the foaming times of the beer-taste beverages of the test samples C1 to C3 containing the branched glucan were about 108 seconds, about 114 seconds, and about 130 seconds, respectively, and about the control. It was about 1.1 times, about 1.2 times, and about 1.4 times, respectively, with respect to 94 seconds. On the other hand, the foaming times of the beer-taste beverages of the test samples A1 to A3 containing the branched α-glucan mixture were 131 seconds, 149 seconds, and 162 seconds, respectively, which were about 1 for 94 seconds of the control, respectively. It was found that the foaming time was significantly superior to that of the beer-taste beverages of the test samples C1 to C3, which were extended by 4.4 times, about 1.6 times, and about 1.7 times.

As described above, the beer-taste beverages of the test samples A1 to A3 containing the branched α-glucan mixture according to the present invention are the test samples C1 to C1 to the test samples C1 to A3 containing the branched glucan having the structure and the degree of polymerization disclosed in Patent Document 3. Compared with the C3 beer-taste beverage, the result was that it was remarkably superior in both the foaming property and the foaming time. Although the reason why such a result was obtained is not clear, the total amount of the branched α-glucan mixture used in this experiment in terms of anhydrous sugar of DP9 or more is about 90% by mass or more, which is high. It contains a relatively large amount of branched α-glucan of molecular weight, and each branched α-glucan molecule has α-1,3 bond, α-1,6 bond, α-in addition to α-1,4 bond. Since it has many branched structures such as 1, 3, and 6 bonds, the branched structure of these branched α-glucan molecules is derived from wort, wort extract, or wort extract contained in beer-taste beverages. Proteins and components derived from hops or hop extracts (iso-α acid) work together to encapsulate / coat carbon dioxide, resulting in effective improvement of the foam properties of beer-taste beverages. It is thought that it may be. The branched glucan that reproduces the branched glucan disclosed in Patent Document 3 also showed a certain effect of improving the foam characteristics, but the branched glucan used was composed of "α-1,4 bonds." Although it contains 18.3% by mass of "branched glucan having a degree of polymerization of 11 to 35" having a structure consisting of a linear glucan and a branched structure introduced at least at the non-reducing end of the linear glucan, it is about. It is unclear whether the component that contains as much as 80% by mass of the remaining components and contributes to the foaming property improving action of the beer-taste beverage is the branched glucan having a degree of polymerization of 11 to 35.

Further, as shown in Table 5, since the beer-taste beverages of the test samples A1 to A3 containing the branched α-glucan mixture had the same flavor as the control beer-taste beverage, the branched α-glucan mixture was beer. It was judged that the foam characteristics could be effectively improved without impairing the original flavor of the taste beverage. On the other hand, the beer-taste beverages of the test samples C1 and C2 containing 0.5% by mass or 1% by mass of branched glucan had the same flavor as the control beer-taste beverage, but contained 3% by mass. In the beer-taste beverage of the test sample C3, the original flavor of the beer-taste beverage was impaired. Since the branched glucan itself is a material considered to have a low sweetness, it is presumed that the original flavor of the beer-taste beverage may have been changed due to the sweetness.

From the above results, it was determined that the branched α-glucan mixture is a remarkably preferable material as compared with the branched glucan when viewed as a material used for improving the foam characteristics of beer-taste beverages.

From the results of Experiments 1 to 3 described above, the branched α-glucan mixture is 0.25% by mass or more, preferably 0.5 to 10% by mass, more preferably in terms of anhydride. Flavor of beer-taste beverage by blending with beer-taste beverage in the range of 0.5 to 5% by mass, more preferably 0.5 to 3% by mass, and even more preferably 0.5 to 2% by mass. Throughout the four seasons, the beer-taste beverage can effectively improve the foam characteristics of the beer-taste beverage at the product temperature at which it is normally consumed, and can provide a beer-taste beverage having excellent palatability. The foam improving effect of the beer-taste beverage by the branched α-glucan mixture becomes more remarkable as the product temperature of the beer-taste beverage increases. By appropriately adjusting the amount of the glucan mixture, the desired foam property improving action can be efficiently and effectively exhibited. The effect of the branched α-glucan mixture on improving the foam characteristics of beer-taste beverages is not limited to beer-taste beverages, but beer-taste beverages as well as so-called beer, low-malt beer, and beer beverages such as the third beer in general. It is an action exerted in.

<Experiment 4: Effect of branched α-glucan mixture on the foam characteristics of carbonated water>
(1) Outline Is the effect of improving the foam characteristics of the beer-taste beverage by the branched α-glucan mixture found in Experiments 1 and 3 a unique effect observed when the branched α-glucan mixture is applied to the beer-taste beverage? Alternatively, in order to clarify whether it is a universal action observed in beverages containing carbon dioxide (carbonated beverage), in this experiment, the effect of the branched α-glucan mixture on the foam characteristics of the carbonated beverage was investigated.

(2) Experimental method (a) Preparation of test sample A commercially available beer-taste beverage used as an experimental material in "(a) Preparation of test sample" in Experiment 1 (trade name "Suntory All Free", sold by Suntory Co., Ltd.) 1c to 6c of the test samples 1c to 6c in the same manner as in "(a) Preparation of the test sample" of Experiment 1 except that the above was replaced with a commercially available carbonated drink ("Topvalu Soda (carbonated water)", 500 mL, sold by Aeon Co., Ltd.). Were prepared and subjected to "(a) Foam characteristic test" of Experiment 1. As a control, only the carbonated water was used. The results are shown in Table 6.

As is clear from the results in Table 6, even when the branched α-glucan mixture is added to a carbonated beverage that is different from the beer-taste beverage, the foaminess, foaming time, and foaming are found in all the concentration ranges tested. All of the fineness of the texture was evaluated as "-", and it was found that the branched α-glucan mixture had no effect of improving the foam characteristics of the carbonated beverage. Although the reason is not clear, beer-taste beverages and carbonated beverages have something in common in that they both contain carbon dioxide gas, but carbonated beverages are usually wort-forming components contained in beer-taste beverages. The absence of any components such as wort, wort extract, or malt extract-derived protein, or hops or hop extract-derived components (iso-α acid) makes the branched α-glucan mixture a carbonated drink. It is presumed that this is the reason why the foaming property improving effect seen in the case of beer-taste beverages is not exhibited even if it is blended.

<Beer taste beverage>
50 g of crushed malt (as a solid) was added to 300 mL of purified water, and after sufficient stirring, the mixture was heated at 60 ° C. for 90 minutes and filtered. Was diluted with purified water so as to have a concentration of about 0.5% by mass to obtain a malt saccharified solution. Separately, 15 g of fructose-dextrose liquid sugar (solid content of about 13 g) and 5 g of soybean protein decomposition product were added to 1 L of purified water, and after sufficient stirring, the obtained aqueous solution was mixed with the wheat saccharified solution, and hop extract 0 was added thereto. .02 g was added, and 50 g of a branched α-glucan mixture having the following characteristics (a) to (c) obtained according to the method disclosed in Example 5 of WO2008 / 136331 pamphlet, and hops. 0.02 g of an extract (as iso-α acid) was added, boiled for 1 hour, cooled, replenished with water for evaporation, and clarified by diatomaceous earth filtration and filter filtration.
<Characteristics of branched α-glucan mixture>
(A) Glucose is a constituent sugar.
(B) Glucose linked via α-1,4 bond It was linked to a non-reducing terminal glucose residue located at one end of a linear glucan with a degree of polymerization of 3 or higher via a bond other than α-1,4 bond. It has a branched structure with a glucose polymerization degree of 1 or more.
(C) Isomaltose is produced by digestion with isomalt dextranase in an amount of about 40% by mass per solid content of the digest.
(D) The content of water-soluble dietary fiber determined by high performance liquid chromatography (enzyme-HPLC method) is about 80% by mass.
(E) The ratio of the glucose residue bound to α-1,4 to the glucose residue bound to α-1,6 is about 1: 2.6.
(F) The total of α-1,4 bound glucose residues and α-1,6 bound glucose residues accounts for about 69% of the total glucose residues.
(G) Α-1,3-bound glucose residue is 2.5% of the total glucose residue.
(H) The glucose residues bound to α-1, 3, 6 are 6.3% of the total glucose residues.
(K) The weight average molecular weight (Mw) by the molecular weight distribution analysis based on the gel filtration high-speed liquid chromatogram was about 4,700 daltons, and (ko) the weight average molecular weight (Mw) was divided by the number average molecular weight (Mn). The value (Mw / Mn) is 2.1.
(S) The content of branched α-glucan having a glucose polymerization degree (DP) of 9 or more is about 90% by mass per solid content.
(S) The total content of monosaccharides to oligosaccharides of DP1 to 8 is about 10% by mass.
(S) DE is about 7.
(C) The water content is about 8%.

Next, carbon dioxide gas was blown into the obtained clear liquid by a conventional method to adjust the volume to 2.6 carbon dioxide gas, and the beer-taste beverage of the present invention was obtained.

When this product is cooled to about 4 to about 8 ° C as well as room temperature and poured into a container such as a beer glass, the foaming property, the amount of foam, and the amount of foam are higher than those of conventional beer-taste beverages at any temperature. The foam characteristics such as foam retention are remarkably excellent, the texture of the foam is fine, and it has an appearance that appeals to the taste, and it is also good in all of the color tone, flavor, body feeling, sharpness, and throat feeling. It was a beer-taste beverage.

<Beer taste beverage>
1% by mass of a branched α-glucan mixture having the following characteristics (a) to (c) obtained according to the method disclosed in Example 5 of the International Publication No. WO2008 / 136331 pamphlet, 2% by mass of malt extract, And hop extract (as iso-α acid) dissolved in 1 L of purified water, boiled for 1 hour, cooled, replenished with water for evaporation, and clarified by diatomaceous earth filtration and filter filtration. The conversion process was performed.
<Characteristics of branched α-glucan mixture>
(A) Glucose is a constituent sugar.
(B) Glucose linked via α-1,4 bond It was linked to a non-reducing terminal glucose residue located at one end of a linear glucan with a degree of polymerization of 3 or higher via a bond other than α-1,4 bond. It has a branched structure with a glucose polymerization degree of 1 or more.
(C) Isomaltose is produced by digestion with isomalt dextranase in an amount of about 35% by mass per solid content of the digest.
(D) The content of water-soluble dietary fiber determined by high performance liquid chromatography (enzyme-HPLC method) is about 76% by mass.
(E) The ratio of the glucose residue bound to α-1,4 to the glucose residue bound to α-1,6 is about 1: 1.3.
(F) The total of α-1,4 bound glucose residues and α-1,6 bound glucose residues accounts for about 70% of the total glucose residues.
(G) Glucose residues linked to α-1,3 are 3.0% of the total glucose residues.
(H) The glucose residues bound to α-1, 3, 6 are 4.8% of the total glucose residues.
(K) The weight average molecular weight (Mw) by the molecular weight distribution analysis based on the gel filtration high-speed liquid chromatogram was about 6,200 daltons, and (ko) the weight average molecular weight (Mw) was divided by the number average molecular weight (Mn). The value (Mw / Mn) is 2.2.
(S) The content of branched α-glucan having a glucose polymerization degree (DP) of 9 or more is about 91% by mass per solid content.
(S) The total content of monosaccharides to oligosaccharides of DP1 to 8 is about 9% by mass.
(S) DE is about 7.5.
(C) The water content is about 8%.

Then, by a conventional method, carbonic acid gas was blown into the obtained clear liquid to adjust the volume to 2.6 carbonic acid gas volume, and the beer-taste beverage of the present invention was obtained.

When this product is cooled to about 4 to about 8 ° C as well as room temperature and poured into a container such as a beer glass, the foaming property, the amount of foam, and the amount of foam are higher than those of conventional beer-taste beverages at any temperature. The foam characteristics such as foam retention are remarkably excellent, the texture of the foam is fine, and it has an appearance that appeals to the taste, and it is also good in all of the color tone, flavor, body feeling, sharpness, and throat feeling. It was a beer-taste beverage.

<Beer taste beverage>
1% by mass of a branched α-glucan mixture having the following characteristics (a) to (c) obtained according to the method disclosed in Example 5 of the International Publication No. WO2008 / 136331 pamphlet, 2% by mass of malt extract, And hop extract (as iso-α acid) dissolved in 1 L of purified water, boiled for 1 hour, cooled, replenished with water for evaporation, and clarified by diatomaceous earth filtration and filter filtration. The conversion process was performed.
<Characteristics of branched α-glucan mixture>
(A) Glucose is a constituent sugar.
(B) Glucose linked via α-1,4 bond It was linked to a non-reducing terminal glucose residue located at one end of a linear glucan with a degree of polymerization of 3 or higher via a bond other than α-1,4 bond. It has a branched structure with a glucose polymerization degree of 1 or more.
(C) Isomaltose is produced by digestion with isomalt dextranase in an amount of about 45% by mass per solid content of the digest.
(D) The water-soluble dietary fiber content determined by high performance liquid chromatography (enzyme-HPLC method) is about 85% by mass.
(E) The ratio of the glucose residue bound to α-1,4 to the glucose residue bound to α-1,6 is about 1: 2.
(F) The total of α-1,4 bound glucose residues and α-1,6 bound glucose residues accounts for about 80% of the total glucose residues.
(G) Glucose residues linked to α-1,3 are 1.4% of the total glucose residues.
(H) The glucose residues bound to α-1, 3, 6 are 1.7% of the total glucose residues.
(K) The weight average molecular weight (Mw) by the molecular weight distribution analysis based on the gel filtration high-speed liquid chromatogram was about 10,000 daltons, and (ko) the weight average molecular weight (Mw) was divided by the number average molecular weight (Mn). The value (Mw / Mn) is 2.9.
(S) The content of branched α-glucan having a glucose polymerization degree (DP) of 9 or more is about 92% by mass per solid content.
(S) The total content of monosaccharides to oligosaccharides of DP1 to 8 is about 8% by mass.
(S) DE is about 6.
(C) The water content is about 7%.

Then, by a conventional method, carbonic acid gas was blown into the obtained clear liquid to adjust the volume to 2.6 carbonic acid gas volume, and the beer-taste beverage of the present invention was obtained.

When this product is cooled to about 4 to about 8 ° C as well as room temperature and poured into a container such as a beer glass, the foaming property, the amount of foam, and the amount of foam are higher than those of conventional beer-taste beverages at any temperature. The foam characteristics such as foam retention are remarkably excellent, the texture of the foam is fine, and it has an appearance that appeals to the taste, and it is also good in all of the color tone, flavor, body feeling, sharpness, and throat feeling. It was a beer-taste beverage.

<Beer taste beverage>
A branched α-glucan mixture having the following characteristics (a) to (c) obtained according to the method disclosed in Example 5 of the International Publication No. WO2008 / 136331 pamphlet is 0.4, 1, 2, or 3 Dissolve in 1 L of purified water so as to be mass%, α, α-trehalose 2 mass%, malt extract 2 mass%, and hop extract (as iso-α acid) 0.1 mass%, boil for 1 hour, and cool. After that, the evaporated water was replenished, and clarification treatment was performed by glucan filtration and filter filtration.
<Characteristics of branched α-glucan mixture>
(A) Glucose is a constituent sugar.
(B) Glucose linked via α-1,4 bond It was linked to a non-reducing terminal glucose residue located at one end of a linear glucan with a degree of polymerization of 3 or higher via a bond other than α-1,4 bond. It has a branched structure with a glucose polymerization degree of 1 or more.
(C) Isomaltose is produced by digestion with isomalt dextranase in an amount of about 47% by mass per solid content of the digest.
(D) The content of water-soluble dietary fiber determined by high performance liquid chromatography (enzyme-HPLC method) is about 63% by mass.
(E) The ratio of the glucose residue bound to α-1,4 to the glucose residue bound to α-1,6 is about 1: 2.4.
(F) The total of α-1,4 bound glucose residues and α-1,6 bound glucose residues accounts for about 60% of the total glucose residues.
(G) Α-1,3-bound glucose residue is 2.3% of the total glucose residue.
(H) The glucose residues bound to α-1, 3, 6 are 2.1% of the total glucose residues.
(K) The weight average molecular weight (Mw) by the molecular weight distribution analysis based on the gel filtration high-speed liquid chromatogram was about 1,000 daltons, and (ko) the weight average molecular weight (Mw) was divided by the number average molecular weight (Mn). The value (Mw / Mn) is 1.8.
(S) The content of branched α-glucan having a glucose polymerization degree (DP) of 9 or more is about 90% by mass per solid content.
(S) The total content of monosaccharides to oligosaccharides of DP1 to 8 is about 10% by mass.
(S) DE is about 7.
(C) The water content is about 8%.

Next, carbon dioxide gas was blown into the obtained clear liquid to adjust the volume to 2.9 carbon dioxide gas, and four kinds of beer-taste beverages of the present invention were obtained.

When this product is cooled to about 4 to about 8 ° C as well as room temperature and poured into a container such as a beer glass, the foaming property, the amount of foam, and the amount of foam are higher than those of conventional beer-taste beverages at any temperature. The foam characteristics such as foam retention are remarkably excellent, the texture of the foam is fine, and it has an appearance that appeals to the taste, and it is also good in all of the color tone, flavor, body feeling, sharpness, and throat feeling. It was a beer-taste beverage.

<Beer taste beverage>
A branched α-glucan mixture having the following characteristics (a) to (c) obtained according to the method disclosed in Example 5 of the International Publication No. WO2008 / 136331 pamphlet is 0.4, 1, 2, or 3 Dissolve in 1 L of purified water so as to be mass%, α, α-trehalose 2 mass%, malt extract 2 mass%, and hop extract (as iso-α acid) 0.1 mass%, boil for 1 hour, and cool. After that, the evaporated water was replenished, and clarification treatment was performed by glucan filtration and filter filtration.
<Characteristics of branched α-glucan mixture>
(A) Glucose is a constituent sugar.
(B) Glucose linked via α-1,4 bond It was linked to a non-reducing terminal glucose residue located at one end of a linear glucan with a degree of polymerization of 3 or higher via a bond other than α-1,4 bond. It has a branched structure with a glucose polymerization degree of 1 or more.
(C) Isomaltose is produced by digestion with isomalt dextranase in an amount of about 28.4% by mass per solid content of the digest.
(D) The water-soluble dietary fiber content determined by high performance liquid chromatography (enzyme-HPLC method) is about 42.1% by mass.
(E) The ratio of the glucose residue bound to α-1,4 to the glucose residue bound to α-1,6 is about 1: 0.62.
(F) The total of α-1,4 bound glucose residues and α-1,6 bound glucose residues accounts for about 83.7% of the total glucose residues.
(G) Α-1,3-bound glucose residue is 1.1% of the total glucose residue.
(H) Glucose residues bound to α-1,3,6 are 0.8% of the total glucose residues.
(K) The weight average molecular weight (Mw) by the molecular weight distribution analysis based on the gel filtration high-speed liquid chromatogram was about 59,000 daltons, and (ko) the weight average molecular weight (Mw) was divided by the number average molecular weight (Mn). The value (Mw / Mn) is 15.4.
(S) The content of branched α-glucan having a glucose polymerization degree (DP) of 9 or more is about 92% by mass per solid content.
(S) The total content of monosaccharides to oligosaccharides of DP1 to 8 is about 9% by mass.
(S) DE is about 6.5.
(C) The water content is about 7%.

Next, carbon dioxide gas was blown into the obtained clear liquid to adjust the volume to 2.9 carbon dioxide gas, and four kinds of beer-taste beverages of the present invention were obtained.

When this product is cooled to about 4 to about 8 ° C as well as room temperature and poured into a container such as a beer glass, the foaming property, the amount of foam, and the amount of foam are higher than those of conventional beer-taste beverages at any temperature. The foam characteristics such as foam retention are remarkably excellent, the texture of the foam is fine, and it has an appearance that appeals to the taste, and it is also good in all of the color tone, flavor, body feeling, sharpness, and throat feeling. It was a beer-taste beverage.

<Beer taste beverage>
A branched α-glucan mixture having the following characteristics (a) to (c) obtained according to the method disclosed in Example 5 of the International Publication No. WO2008 / 136331 pamphlet is 0.4, 1, 2, or 3 Dissolve in 1 L of purified water so as to be mass%, α, α-trehalose 2 mass%, malt extract 2 mass%, and hop extract (as iso-α acid) 0.1 mass%, boil for 1 hour, and cool. After that, the evaporated water was replenished, and clarification treatment was performed by glucan filtration and filter filtration.
<Characteristics of branched α-glucan mixture>
(A) Glucose is a constituent sugar.
(B) Glucose linked via α-1,4 bond It was linked to a non-reducing terminal glucose residue located at one end of a linear glucan with a degree of polymerization of 3 or higher via a bond other than α-1,4 bond. It has a branched structure with a glucose polymerization degree of 1 or more.
(C) Isomaltose is produced by digestion with isomalt dextranase in an amount of about 28.4% by mass per solid content of the digest.
(D) The water-soluble dietary fiber content determined by high performance liquid chromatography (enzyme-HPLC method) is about 42.1% by mass.
(E) The ratio of the glucose residue bound to α-1,4 to the glucose residue bound to α-1,6 is about 1: 0.62.
(F) The total of α-1,4 bound glucose residues and α-1,6 bound glucose residues accounts for about 83.7% of the total glucose residues.
(G) Α-1,3-bound glucose residue is 1.1% of the total glucose residue.
(H) Glucose residues bound to α-1,3,6 are 0.8% of the total glucose residues.
(K) The weight average molecular weight (Mw) by the molecular weight distribution analysis based on the gel filtration high-speed liquid chromatogram was about 59,000 daltons, and (ko) the weight average molecular weight (Mw) was divided by the number average molecular weight (Mn). The value (Mw / Mn) is 15.4.
(S) The content of branched α-glucan having a glucose polymerization degree (DP) of 9 or more is about 92% by mass per solid content.
(S) The total content of monosaccharides to oligosaccharides of DP1 to 8 is about 9% by mass.
(S) DE is about 6.5.
(C) The water content is about 7%.

Next, carbon dioxide gas was blown into the obtained clear liquid to adjust the volume to 2.9 carbon dioxide gas volume.
Four kinds of beer-taste beverages of the present invention were obtained.

When this product is cooled to about 4 to about 8 ° C as well as room temperature and poured into a container such as a beer glass, the foaming property, the amount of foam, and the amount of foam are higher than those of conventional beer-taste beverages at any temperature. The foam characteristics such as foam retention are remarkably excellent, the texture of the foam is fine, and it has an appearance that appeals to the taste, and it is also good in all of the color tone, flavor, body feeling, sharpness, and throat feeling. It was a beer-taste beverage.

<Reference example>
<Beer taste beverage>
Instead of the branched α-glucan mixture used in Example 2, DE25 dextrin (Matsutani Chemical Industry Co., Ltd. “Paindex # 3”), DE20 dextrin (Showa Sangyo Co., Ltd. “LDX35-20”), DE15 Dextrin ("Glister" manufactured by Matsutani Chemical Industry Co., Ltd.), DE14 dextrin ("Liquid dextrin" manufactured by Matsutani Chemical Industry Co., Ltd.), DE11 dextrin ("Paindex # 2" manufactured by Matsutani Chemical Industry Co., Ltd.), DE11 Seven types in the same manner as in Example 2 except that indigestible dextrin (“Fibersol 2” manufactured by Matsutani Chemical Industry Co., Ltd.) or DE4 dextrin (“Paindex # 100” manufactured by Matsutani Chemical Industry Co., Ltd.) was used. Dextrin taste beverage was prepared.

The seven types of beer-taste beverages obtained in this example and the beer-taste beverages of the present invention obtained in Example 2 were cooled to room temperature or about 4 to about 8 ° C., and they were cooled to about 4 to about 8 ° C., respectively, under the same conditions. When they were poured into a container such as a beer glass and their foam characteristics were compared, all of the seven types of beer-taste beverages obtained in this example had only foam characteristics as compared with the beer-taste beverage of the present invention obtained in Example 2. However, it was clearly inferior in all aspects such as flavor, body feeling, sharpness, and smoothness.

As described above, the present invention has excellent appearance features such as foaming property, amount of foam, and foam retention, and fine foam texture, as well as color tone, flavor, and the like, as compared with the conventional beer-taste beverage. It provides a beer-taste beverage having excellent palatability and a method for producing the same, which is good in all aspects such as body feeling, sharpness, and smoothness. The impact of the present invention on the world is so great that the industrial applicability of the present invention is extremely high.

Claims (5)

A branched α-glucan mixture having the following characteristics (A) to ( M ) is contained in an anhydride equivalent of 0.25% by mass or more and 3% by mass or less, and contains carbon dioxide gas and wort, wort extract or malt extract. And a beer-taste beverage characterized by containing hops or processed hops;
(A) a constituent sugar of glucose,
(B) A non-reducing terminal glucose residue located at one end of a linear glucan having a glucose polymerization degree of 3 or higher linked via an α-1,4 bond was linked via a bond other than the α-1,4 bond. to have a glucose polymerization degree of one or more branched structure,
(C) Isomaltose is produced in an amount of 25% by mass or more and 50% by mass or less per solid content of the digested product by digestion with isomalt dextranase.
(D) The water-soluble dietary fiber content determined by high performance liquid chromatography (enzyme-HPLC method) is 40% by mass or more .
(E) The ratio of the glucose residue bound to α-1,4 to the glucose residue bound to α-1,6 is in the range of 1: 0.6 to 1: 4.
(F) The total of α-1,4 bound glucose residues and α-1,6 bound glucose residues accounts for 60% or more of the total glucose residues.
(G) α-1,3 bound glucose residue is 0.5% or more and less than 10% of the total glucose residue.
(H) α-1,3,6 bound glucose residues are 0.5% or more of the total glucose residues.
(I) The value (Mw / Mn) obtained by dividing the weight average molecular weight (Mw) of the branched α-glucan mixture by the number average molecular weight (Mn) is 1 to 5.
(J) Dextrose Equivalent (DE) is 6-8,
(K) The average glucose polymerization degree is in the range of 6 to 500.
(L) The total amount of sugars having a glucose polymerization degree (DP) of 9 or more in terms of anhydride is 80% by mass or more per solid content.
(M) The total amount of sugars having a glucose polymerization degree (DP) of 8 or less in terms of anhydride is 20% by mass or less per solid content . The beer-taste beverage according to claim 1, wherein the content of the water-soluble dietary fiber contained in the branched α-glucan mixture is 75 to 85% by mass per solid content. The beer-taste beverage according to claim 1 or 2 , which is characterized by not containing alcohol. In a method for producing a beer-taste beverage containing carbon dioxide, wort, wort extract or malt extract, and hops or processed hops , a branched α-glucan mixture having the following characteristics (A) to (M) is anhydrous. A beer-taste beverage, which comprises a step of blending a total of 0.25% by mass or more and 3% by mass or less with respect to the mass of the raw material, the intermediate, and / or the final product of the beer-taste beverage in terms of products. Manufacturing method ;
(A) Glucose is a constituent sugar,
(B) A non-reducing terminal glucose residue located at one end of a linear glucan having a glucose polymerization degree of 3 or higher linked via an α-1,4 bond was linked via a bond other than the α-1,4 bond. It has a branched structure with a glucose polymerization degree of 1 or more.
(C) Isomaltose is produced in an amount of 25% by mass or more and 50% by mass or less per solid content of the digested product by digestion with isomalt dextranase.
(D) The water-soluble dietary fiber content determined by high performance liquid chromatography (enzyme-HPLC method) is 40% by mass or more.
(E) The ratio of the glucose residue bound to α-1,4 to the glucose residue bound to α-1,6 is in the range of 1: 0.6 to 1: 4.
(F) The total of α-1,4 bound glucose residues and α-1,6 bound glucose residues accounts for 60% or more of the total glucose residues.
(G) α-1,3 bound glucose residue is 0.5% or more and less than 10% of the total glucose residue.
(H) α-1,3,6 bound glucose residues are 0.5% or more of the total glucose residues.
(I) The value (Mw / Mn) obtained by dividing the weight average molecular weight (Mw) of the branched α-glucan mixture by the number average molecular weight (Mn) is 1 to 5.
(J) Dextrose Equivalent (DE) is 6-8,
(K) The average glucose polymerization degree is in the range of 6 to 500.
(L) The total amount of sugars having a glucose polymerization degree (DP) of 9 or more in terms of anhydride is 80% by mass or more per solid content.
(M) The total amount of sugars having a glucose polymerization degree (DP) of 8 or less in terms of anhydride is 20% by mass or less per solid content . The method for producing a beer-taste beverage according to claim 4, wherein the content of the water-soluble dietary fiber contained in the branched α-glucan mixture is 75 to 85% by mass per solid content.

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