JP6957229B2 - Non-alcoholic beer-taste beverage - Google Patents

Description

The present invention relates to a substantially non-alcoholic beer-taste beverage.

Collagen has been widely used as gelatin in the food field. Collagen, which is an animal protein, is a main component of dermis and connective tissue, and has been attracting attention in recent years from the medical and cosmetological fields.

Generally, even if high molecular weight collagen is taken orally, it is difficult to efficiently use the ingested collagen in the body, but in recent years, high molecular weight collagen has been lowered so as to be suitable for ingestion in the body. Molecular weight collagen peptides have been developed, and beverages containing collagen peptides have also been developed.

Beverages containing such collagen peptide are classified as soft drinks and are heat-treated for the purpose of sterilization. The conditions for sterilization are distinguished by the pH of beverages in the Food Sanitation Law (Ministry of Health and Welfare Notification No. 213) in Japan. According to the Food Sanitation Law, there is no storage standard and sterilization is required. As a manufacturing standard, sterilization of foods with a pH of less than 4.0 is performed by heating the core temperature at 65 ° C. for 10 minutes or a method equal to or higher than that, pH 4.0 to 4. The sterilization of the item 6 is described as a method of heating at 85 ° C. for 30 minutes or a method equivalent to or higher than that.

Regarding collagen peptide-containing beverages, Patent Document 1 describes a pH range of 4.0 or less, which is effective for antiseptic properties, by containing two or more acidulants containing phosphoric acid and setting the pH to 4.0 or less. Discloses a beverage composition that achieves an appropriate acidity and a good flavor. On the other hand, an attempt has been made to add collagen peptide to a beer-taste beverage, and Patent Document 2 states that the quality of foam in low-malt beer is finer, the hardness of the foam is more maintained, and the foam disappears for a long time. A technique for preserving the taste of low-malt beer by eliminating it is disclosed.

Japanese Unexamined Patent Publication No. 2013-081418 Japanese Unexamined Patent Publication No. 2008-271942

In general, the taste changes with the passage of time after the beverage is put in the mouth, but the acidity and bitterness are felt as the first taste immediately after eating, and among the first tastes, the bitter taste is felt earlier than the sour taste. It's a taste. Therefore, the present inventors have examined in detail the taste of a non-alcoholic beer-taste beverage containing collagen peptide, and found that there is a problem that the taste is flat and has no intonation. ..

In addition, collagen peptide is known to have a pH buffering ability. Therefore, when collagen peptide is contained in the beverage, the influence of its pH buffering ability cannot be ignored. From the viewpoint of not wanting to give a large heat load to the beverage to maintain the flavor, the present inventors tried to design a beverage containing collagen peptide and having a pH of 4.0 or less. It becomes necessary to use an acidulant, and as a result, it becomes a sensual result that the acidity begins to be felt with a delay in the flat and non-intrusive taste of the first taste, which makes the flavor extremely uncomfortable for a so-called beer-taste beverage. It turned out that it would end up.

Therefore, it is an object of the present invention to provide a substantially non-alcoholic beer-taste beverage that contains a collagen peptide but realizes a good flavor in a pH range of pH 4 or less.

As a result of diligent research conducted by the present inventors, it was found that adding a specific amount of iso-alpha acid to a beverage has a great effect on improving the taste of the first taste. Iso-alpha acid gives a bitter taste that begins to be felt earlier than acidity, but the addition of a specific amount of iso-alpha acid has the effect of inflection in the first half of the first taste and the second half of the first taste. We found that it also affects the taste of the taste and improves the balance of the latter half of the first taste together with the acidulant.

It was also found that by adding a specific amount of soybean protein decomposition product to the beverage, the beverage can be given thickness and texture, which greatly affects the improvement of the taste of the first taste. That is, when a specific amount of soybean protein decomposition product is used in combination, the beverage is thickened and has a good taste. Therefore, even when the amount of iso-alpha acid added is small, the taste of the first taste can be improved. We also found that the balance can be maintained even when the balance is lost due to the large amount of iso-alpha acid added and the strong bitterness.

That is, the present invention comprises (A) a collagen peptide having an average molecular weight of 500 to 8000.
(B) Carbon dioxide,
(C) Iso-alpha acid,
It contains (D) acidulant and (E) soybean protein hydrolyzate, has a pH of 3 or more and 4 or less, has a collagen peptide content of 280 to 1800 mg / 100 mL, and has an isoα acid content of 0.5. It relates to a substantially non-alcoholic beer-taste beverage, which is × 10 ^{-3 to} 5.0 × 10 ^-3 mass% and has a protein content derived from soybean protein hydrolyzate of 1 to 70 mg / 100 mL.

According to the present invention, in a substantially non-alcoholic beer-taste beverage containing collagen peptide, a beer-taste beverage having a well-balanced sourness and bitterness in the pH range of pH 4 or less and having a beer-like taste can be obtained. Can be provided.

The substantially non-alcoholic beer-taste beverage according to the present invention is characterized by containing a specific amount of iso-alpha acid and soybean proteolytic product in a beverage containing collagen peptide in the pH range of 3 or more and 4 or less. And.

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

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

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

The content of collagen peptide of the present invention is 280 to 1800 mg per 100 mL of beverage. When the content of collagen peptide exceeds 1800 mg / 100 mL, an unpleasant odor derived from collagen peptide may be felt in non-alcoholic beer-taste beverages. On the other hand, when the content of collagen peptide is less than 280 mg / 100 mL, the effect of the present invention corresponding to the pH buffering ability of collagen peptide becomes small. The content of collagen peptide is preferably 350 mg / 100 mL or more, more preferably 400 mg / 100 mL or more, further preferably 500 mg / 100 mL or more, preferably 1500 mg / 100 mL or less, more preferably 1200 mg / 100 mL or less, and 1000 mg / 100 mL or less. More preferred. Further, 350 to 1500 mg / 100 mL is preferable, 400 to 1200 mg / 100 mL is more preferable, and 500 to 1000 mg / 100 mL is further preferable. In addition, the content of collagen peptide can be analyzed by the Japan Food Research Laboratories, Ltd., and the concentration of collagen peptide can be measured thereby.

The beer-taste beverage according to the present invention contains hydroxyproline. Hydroxyproline is an amino acid characteristic of collagen, and in the present invention, it is preferably derived from (A) collagen peptide, but those derived from other proteins may be included. The content of hydroxyproline can be measured by various methods. As an example, it can be measured according to the method of Nayama, Shibata, Ohtuki, Saito (Daisaburo Fujimoto, Hiroshi Nagai (1985), Collagen Experimental Method, pp.51-56, Kodansha). It can also be outsourced to the Japan Food Research Laboratories. The content of hydroxyproline in the beer-taste beverage of the present invention is preferably 30 mg / 100 mL or more, more preferably 36 mg / 100 mL or more, still more preferably 42 mg / 100 mL or more. Further, 193 mg / 100 mL or less is preferable, 161 mg / 100 mL or less is more preferable, and 128 mg / 100 mL or less is further preferable.

Further, the beer-taste beverage of the present invention contains (B) carbon dioxide gas. The carbon dioxide gas (B) to be press-fitted has a carbon dioxide gas concentration of 0. It is preferably 4 w / w% or more. Further, as the carbon dioxide concentration increases, the stimulation becomes stronger and the taste becomes intonation. Therefore, the carbon dioxide concentration is preferably 0.40 to 0.60 w / w%, preferably 0.45 to 0.55 w. It is more preferably / w%, and even more preferably 0.48 to 0.52 w / w%.

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

The beer-taste beverage according to the present invention contains (C) iso-alpha acid. Iso-alpha acid is a bitterness component derived from hops, which is a raw material used in beer production, and is a component obtained by isolating α-acid. The bitterness of iso-alpha acid contributes to the beer taste of the beverage. In the beer-taste beverage of the present invention, (C) iso-alpha acid is mainly derived from hops, but an extract from hops may be blended, or a commercially available iso-alpha acid preparation may be blended. May be good. As the hop extraction means, any known technique can be used without any limitation. Moreover, it is also possible to use one kind or a combination of two or more kinds mentioned above.

Iso-alpha acid can be measured according to Method 7.7 of the analytical method regulation "Analytica-EBC" issued by EBC (European Brewery Convention). In the present specification, the measurement can be performed according to any known method. The content of iso-alpha acid in the beer-taste beverage of the present invention is 0.5 × 10 ^-3 % by mass or more and 5.0 × 10 ^-3 % by mass or less. From the viewpoint of achieving a good flavor balance, 1.0 × 10 ^-3 % by mass or more is preferable, 1.5 × 10 ^-3 % by mass or more is more preferable, and 2.0 × 10 ^-3 % by mass or more is further preferable. preferable. Further, from the viewpoint of improving the flavor balance in the latter half of the first taste, 4.0 × 10 ^-3 % by mass or less is preferable, 3.5 × 10 ^-3 % by mass or less is more preferable, and 3.0 × 10 ^{-3% by mass is more preferable.} % Or less is more preferable.

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

The content of the acidulant in the beer-taste beverage of the present invention is preferably 500 ppm or more, more preferably 1000 ppm or more, still more preferably 1100 ppm or more in terms of citric acid. Further, 7000 ppm or less is preferable, 6500 ppm or less is more preferable, and 6000 ppm or less is further preferable. When multiple acids are used, it means the total content. In the present specification, the citric acid conversion amount is an amount converted from the acidity of each acidulant based on the acidity of citric acid. For example, the citric acid conversion amount corresponding to 100 ppm of lactic acid is used. The citric acid conversion amount corresponding to 120 ppm and 100 ppm of phosphoric acid is converted as 200 ppm, and the citric acid conversion amount corresponding to 100 ppm of malic acid is converted as 125 ppm.

The mass ratio of iso-alpha acid to acidulant (iso-alpha acid / acidulant) is from the viewpoint of adding inflection to the flatness of the tip due to the collagen peptide and giving a beer taste in the overall taste. , 0.003 to 0.050, more preferably 0.003 to 0.032, even more preferably 0.004 to 0.032, still more preferably 0.005 to 0.025.

The beer-taste beverage according to the present invention contains (E) a soybean protein degradation product. As the soybean protein hydrolyzate used in the present invention, soybean as a raw material decomposed with protease, peptidase, or the like may be used, or an industrially produced amino acid or a mixture thereof may be used. As the proteolytic enzyme used for preparing the proteolytic product, a commercially available enzyme can be used. The soybean protein decomposition product can add thickness and texture to a beer-taste beverage. Further, as described above, it is possible to raise the taste when the content of iso-alpha acid is low and to maintain the balance of taste when the content of iso-alpha acid is high.

The content of the soybean protein decomposition product is preferably 10 mg / 100 mL or more, more preferably 50 mg / 100 mL or more, still more preferably 100 mg / 100 mL or more in the beer-taste beverage of the present invention. Further, 1500 mg / 100 mL or less is preferable, 1000 mg / 100 mL or less is more preferable, and 500 mg / 100 mL or less is further preferable.

The content of the protein derived from the soybean proteolytic product is 1 mg / 100 mL or more, preferably 10 mg / 100 mL or more, and 20 mg / 100 mL or more in the beer-taste beverage of the present invention from the viewpoint of taste thickness and mouthfeel. More preferred. Further, from the viewpoint of suppressing excessive saltiness, it is 70 mg / 100 mL or less, preferably 50 mg / 100 mL or less, more preferably 40 mg / 100 mL or less, still more preferably 30 mg / 100 mL or less. In addition, in this specification, the content of the protein derived from the soybean proteolytic product refers to the measured value of the total nitrogen compound. The total nitrogen compound can be measured according to the method described in the section "BCOJ Beer Analysis Method (2004.11.1 Revised Edition) 8.9 Total Nitrogen".

The beer-taste beverage according to the present invention can be produced in the same manner as a general non-alcoholic beer-taste beverage except that collagen peptide and soybean protein decomposition product are used. The manufacturing process of a general non-fermented non-alcoholic beer-taste beverage is shown below. By not having a fermentation step with yeast, non-alcoholic beer-taste beverages such as non-alcoholic beer can be easily produced. General non-fermented non-alcoholic beer-taste beverages may or may not use malt as a raw material and can be produced as follows.

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

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

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

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

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

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

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

The number of calories contained in a beverage is basically calculated according to "Analysis method of nutritional components, etc. in nutrition labeling standards" published in connection with the Health Promotion Law. That is, as a general rule, the energy conversion coefficient of each component (protein: 4 kcal / g, lipid: 9 kcal / g, sugar: 4 kcal / g, dietary fiber: 2 kcal / g, alcohol: It can be calculated as the sum of the products multiplied by 7 kcal / g and organic acid: 3 kcal / g). For details, refer to "Analysis method of nutritional components, etc. in nutrition labeling standards".

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

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

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

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

(Other raw materials)
In the present invention, other raw materials may be used, if necessary, as long as the effects of the present invention are not impaired. For example, sweeteners (including high-sweetness sweeteners), flavors, dietary fiber such as indigestible dextrin, colorants such as yeast extract and caramel pigment, plant-extracted saponin-based substances such as soybean saponin and kiraya saponin, soy protein. Plant proteins and peptide-containing substances such as corn other than decomposition products, protein-based substances such as bovine serum albumin, seasonings such as amino acids, and antioxidants such as ascorbic acid, as necessary, as long as they do not interfere with the effects of the present invention. Can be used.

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

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

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

<Evaluation of extract>
In the examples, the amount of the extract in the beverage was evaluated by the following method. That is, the extract content was measured according to the BCOJ beer analysis method 7.2 extract. The specific gravity at 20 ° C. was measured using a vibration type densitometer, and the extract content was determined from the attached extract table.

<Evaluation of calories>
Calories were calculated in accordance with the "Analysis method of nutritional components, etc. in nutrition labeling standards" published in connection with the Health Promotion Law.

<Evaluation of sugar>
For the measurement of sugar, a formula based on the nutrition labeling standard (Ministry of Health, Labor and Welfare Notification No. 176, 2003) was used.

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

<Manufacturing example of beer-taste beverage>
The beer-taste beverages shown in Tables 1 to 5 were prepared as follows.

Add hops to warm water containing soybean protein hydrolyzate (manufactured by Fuji Oil Co., Ltd., product name: High Newt AM) so that the total amount of nitrogen derived from soybean protein hydrolyzate shown in Tables 1 to 5 is 20. Boiled for 1 minute to obtain 100 L of liquid sugar solution. Collagen peptide was added to the obtained liquid sugar solution so as to have the contents shown in Tables 1 to 5. In each sample, an appropriate amount of an antioxidant, a fragrance, and a caramel color if necessary were added, and an acidulant was added so as to have the pH shown in Tables 1 to 5, respectively, and then a commercially available iso-alpha acid (JOHN I. HAAS, INC., Product name: ISOHOP) was added so that the product concentration had the content shown in Tables 1 to 5, and stored for about 24 hours. During that time, carbon dioxide gas was added so as to have the contents shown in Tables 1 to 5. Then, through the steps of filtration, bottling, and sterilization (heating at 65 ° C. or higher for 10 minutes), a non-alcoholic beer-taste beverage was obtained.

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

The flavor of the obtained beer-taste beverage was evaluated by the above evaluation method. The results are shown in Tables 1-5.

As is clear from Table 1, excellent flavor balance was obtained in Examples 1-1 to 1-3 containing carbon dioxide gas, whereas Comparative Example 1-1 containing no carbon dioxide gas evaluated the first half of the taste. The overall evaluation of flavor was also low.

As is clear from Table 2, in Examples 2-1 to 2-3, an excellent flavor balance was ^{obtained when the content of iso-alpha acid was in the range of 0.5 × 10 -3 to} 5.0 × 10 ^{-3% by mass.} On the other hand, in Comparative Example 2-1 in which the content of iso-alpha acid was too small, the bitterness was weak and the balance of taste was not good. Further, in Comparative Example 2-2 in which the content of iso-alpha acid is too large, and in Comparative Example 2-4 in which the content of iso-alpha acid is relatively large and does not contain soybean protein decomposition products, the bitterness and taste are not well balanced. It was a thing. Here, when Example 2-3 and Comparative Example 2-4 are compared, the amount of iso-alpha acid is relatively large in both cases, but in Example 2-3 containing the soybean protein degradation product, the flavor balance is maintained. You can see that you can. Comparing Example 2-2 and Comparative Example 2-3, in Example 2-2, even if the amount of iso-alpha acid is small, soybean protein hydrolyzate is contained, so that the taste of soybean is good. In Comparative Example 2-3, which did not contain a hydrolyzate, the thickness was small, the drinkability was insufficient, and the flavor balance was insufficient.

As is clear from Table 3, in Examples 3-1 to 3-3, an excellent flavor balance was obtained in the pH range of 3.0 to 4.0, whereas the pH was less than 3.0. In Example 3-1 the acidity was strong and the taste was not good. Further, in Comparative Example 3-2 in which the pH exceeded 4.0, the acidity was weak and the taste was not good.

As is clear from Table 4, in Examples 4-1 to 4-3, an excellent flavor balance was obtained in the range of the total amount of nitrogen derived from the soybean protein decomposition product in the range of 1 to 50, whereas the soybean protein decomposition product was obtained. In Comparative Example 4-1 in which the amount of soybean was too large, a salty taste was felt and the taste of the first taste was not sufficient.

As is clear from Table 5, in Examples 5-1 to 5-3, an excellent flavor balance was obtained in the range of 280 to 1800 mg / 100 mL of collagen peptide, whereas the content of collagen peptide was high. In Comparative Examples 5-1 and 5-2, which were too much, a large amount of acidulant was required to adjust the pH, and the acidity was too strong. In Comparative Example 5-2, an attempt was made to improve the flavor by adding the amounts of soybean proteolytic product and iso-alpha acid, but no effect was obtained. In addition, the reference example is an example in which the collagen peptide is not blended, and in this case, it can be seen that the addition of the collagen peptide does not affect the flavor.

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

Claims (7)

(A) Collagen peptide having an average molecular weight of 500 to 8000,
(B) Carbon dioxide,
(C) Iso-alpha acid,
It contains (D) acidulant and (E) soybean protein hydrolyzate, has a pH of 3 or more and 4 or less, has a collagen peptide content of 280 to 1800 mg / 100 mL, and has an iso-alpha acid content of 0.5. A substantially non-alcoholic beer-taste beverage having a size of × 10 ^{-3 to 5.0 × 10 -3} % by mass and a total amount of nitrogen derived from soybean protein hydrolyzate of 10 to 70 mg / 100 mL. The beer-taste beverage according to claim 1, which contains hydroxyproline and has a content of 30 to 193 mg / 100 mL. The beer-taste beverage according to claim 2, wherein the hydroxyproline is derived from (A) collagen peptide. The method according to any one of claims 1 to 3, wherein the content mass ratio [(C) / (D)] of (C) iso-alpha acid and (D) acidulant is 0.003 to 0.050. Beer-taste beverage. The beer-taste beverage according to any one of claims 1 to 4, wherein the calorie is 11 kcal / 100 mL or less. The beer-taste beverage according to any one of claims 1 to 5, wherein the sugar content is 0.5 g / 100 mL or less. The beer-taste beverage according to any one of claims 1 to 6, wherein the raw material does not contain malt.