JP7224179B2 - beer-taste beverages - Google Patents

Description

TECHNICAL FIELD The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, a method for enhancing the body taste of a beer-taste beverage, and a body-taste enhancer for a beer-taste beverage.

With the diversification of consumer tastes in recent years, the development of beer-taste beverages with various flavor characteristics is desired.

For example, Patent Document 1 discloses the use of an alcohol component, a sweetening component, an aldehyde component, or the like as a flavor improving agent for beer-like beverages in order to enhance the richness of beer-like beverages.

JP 2016-214262 A

However, flavor improvers such as those disclosed in Patent Document 1 affect flavor and are not suitable for use in some cases.

An object of the present invention is to provide a beer-taste beverage with excellent richness. Another object of the present invention is to provide a method for producing a beer-taste beverage with enhanced body taste, a method for enhancing the body taste of a beer-taste beverage, and a body-taste enhancer for a beer-taste beverage.

The present invention relates to the following [1] to [5].
[1] The content of genuine extract (R-Ex) is 3.8 w/w% or more, and the ratio of the content of wheat-derived protein with a molecular weight of 35 to 50 kDa to the content of R-Ex (35 to 50 kDa protein (ppm)/R-Ex (w/w%)) is 11 or more, beer-taste beverage.
[2] The content of genuine extract (R-Ex) is 3.8 w/w% or more, and the ratio of the content of wheat-derived protein with a molecular weight of 35 to 50 kDa to the content of R-Ex (35 to 50 kDa protein (ppm)/R-Ex (w/w%)) is 11 or more, a method for producing a beer-taste beverage.
[3] A method for producing a beer-taste beverage, comprising a step of increasing the content of a wheat-derived protein with a molecular weight of 35-50 kDa.
[4] A method for enhancing the richness of a beer-taste beverage, comprising the step of increasing the content of a wheat-derived protein with a molecular weight of 35-50 kDa.
[5] A rich taste enhancer for beer-taste beverages, containing a wheat-derived protein with a molecular weight of 35 to 50 kDa.

According to the present invention, it is possible to provide a beer-taste beverage with excellent richness. Moreover, it is possible to provide a method for producing a beer-taste beverage with enhanced body taste, a method for enhancing the body taste of a beer-taste beverage, and a body-taste enhancer for a beer-taste beverage.

2 is a graph showing the effect of adding a 40 kDa protein to a trial beer-taste fermented beverage in Example 2. FIG.

The beer-taste beverage of the present invention contains a specific amount of genuine extract (R-Ex) and a wheat-derived protein with a molecular weight of 35 to 50 kDa from the viewpoint of obtaining a certain level of richness. Although the malt ratio in the beer-taste beverage of the present invention is not particularly limited, it is preferably 50% by mass or more, more preferably 100% by mass, from the viewpoint of excellent richness. Here, "malt ratio" refers to the mass ratio of malt in ingredients other than water and hops, such as malt, rice, corn, sorghum, potato, starch, barley other than malt, and sugars. However, ingredients that can be added in small amounts, such as acidulants, sweeteners, bittering agents, seasonings, and flavoring agents, are not included in the calculation of the above ratio.

When the present inventors investigated the enhancement of the richness of beer-taste beverages, it was found that although the wheat-derived protein itself having a molecular weight of 35 to 50 kDa has no taste, surprisingly, it has the effect of enhancing the richness of beer-taste beverages. I found something new. Although this mechanism is not clear, it was confirmed that there is a correlation with the richness derived from the genuine extract (R-Ex) as described later, so it is derived from the genuine extract (R-Ex). It is presumed that one of the reasons is to enhance the richness.

The content of R-Ex in the beer-taste beverage of the present invention is 3.8 w/w% or more, preferably 3.9 w/w% or more, more preferably 3.9 w/w% or more, from the viewpoint of obtaining a certain level of richness or more. is 4.0 w/w%, more preferably 4.1 w/w% or more, more preferably 4.2 w/w% or more, and from the viewpoint of the overall flavor balance, preferably 6.0 w/w % or less, more preferably 5.5 w/w % or less, and the range may be any combination thereof. As used herein, the content of R-Ex is a value measured according to the method described in Revised BCOJ Beer Analysis Method 8.4 Authentic Extract.

A wheat-derived protein with a molecular weight of 35 to 50 kDa is obtained by ultrafiltrating a raw material solution of beer brewed using wheat as a raw material using a 30 kDa cut-off membrane, and then measuring the molecular weight by electrophoresis by SDS-PAGE. It is a protein found in the 35-50 kDa region. Preferred are proteins of 35-45 kDa, more preferred are proteins of about 40 kDa, also referred to herein as 40 kDa proteins. The type of barley from which it is derived is not particularly limited, and proteins derived from known barley used in the production of beer-taste beverages can be contained. Examples of such barley include barley, wheat, rye, oats, oats, and oats, with barley being preferred. In addition, it may be either germinated barley or ungerminated barley, but preferably germinated barley malt. These may be contained independently and may be contained in combination of 2 or more types.

The content of the wheat-derived protein with a molecular weight of 35 to 50 kDa in the beer-taste beverage of the present invention is 20 ppm or more, preferably 30 ppm or more, more preferably 40 ppm or more, and still more preferably, from the viewpoint of enhancing body taste. is 50 ppm or more, more preferably 60 ppm or more, and the upper limit is not particularly limited, but may be, for example, 200 ppm or less, 150 ppm or less, 100 ppm or less, 90 ppm or less, 80 ppm or less, etc. Any combination of these It is good also as a range by. As used herein, the content of the wheat-derived protein with a molecular weight of 35 to 50 kDa is the amount measured by a fully automated microchip capillary electrophoresis system.

In the beer-taste beverage of the present invention, the ratio of the content of wheat-derived protein with a molecular weight of 35 to 50 kDa to the content of R-Ex (35 to 50 kDa protein (ppm) / R-Ex (w / w%)) is From the viewpoint of enhancing taste, it is 11 or more, preferably 11.5 or more, more preferably 12 or more, still more preferably 12.5 or more, still more preferably 13 or more, and the upper limit is is not particularly limited, but may be, for example, 20 or less, and the range may be any combination thereof.

In the present invention, the beer-taste beverage may be an alcohol-containing beer-taste beverage or a non-alcoholic beer-taste beverage, each of which can be produced by a known production method. The production methods in each case are exemplified below, but the present invention is not limited to these embodiments.

The method for producing a beer-taste beverage of the present invention is not particularly limited, but in the case of increasing the richness of an existing beer-taste beverage, it has a step of increasing the content of a wheat-derived protein with a molecular weight of 35 to 50 kDa. A manufacturing method is exemplified. More specifically, there is an aspect in which a wheat-derived protein with a molecular weight of 35 to 50 kDa is added as a body taste enhancer, and the production method in this aspect is exemplified below. The body taste enhancer may optionally contain known additives that can be added to beverages as long as they do not inhibit the effects of the present invention. In another aspect, the conditions in the manufacturing process are adjusted conventionally, such as using North American high-nitrogen malt raw materials with a high 35-50 kDa protein content, or maximizing the amount of 35-50 kDa protein extracted by mashing. It may be increased by setting a condition that produces more wheat-derived protein with a molecular weight of 35 to 50 kDa than the condition of .

One aspect of the beer-taste beverage according to the present invention includes an alcohol-containing beer-taste beverage. It can be produced in the same manner. In this case, the alcohol refers to ethanol, and although the ethanol content is preferably 1% to 10% by volume, it is not particularly limited. Furthermore, the origin of alcohol contained in the beer-taste beverage is not limited to fermentation or non-fermentation. Below, a manufacturing process of a general beer-taste beverage is shown. Common beer-taste beverages include those that use malt as a raw material and those that do not, and can be produced as follows.

Beer-taste beverages containing alcohol produced using malt as a raw material are firstly mixed with barley such as malt, as well as raw materials such as other grains, starch, sugars, bittering agents, or coloring agents as necessary. If necessary, an enzyme such as amylase is added to the mixture containing water for gelatinization and saccharification, followed by filtration to obtain a saccharified solution. If necessary, hops, bittering agents, etc. are added to the saccharified liquid and boiled, and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified solution, hops may be added to malt extract and warm water, and the mixture may be boiled. Hops may be mixed at any stage from the beginning of boiling to the end of boiling. Known conditions may be used for the conditions in the saccharification step, the boiling step, the solid content removal step, and the like. Known conditions may be used as the conditions in the fermentation/storage process. The resulting fermented liquid is filtered, and carbon dioxide gas is added to the obtained filtrate. After that, it is filled into a container and goes through a sterilization step to obtain the desired beer-taste beverage. In each of the steps described above, the addition of the body taste enhancer may be performed in any step up to filling.

Alcohol-containing beer-taste beverages produced without using malt as a raw material are made by mixing liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than wheat or malt, hops, pigments, etc. with warm water. and make a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, the hops may be mixed into the liquid sugar solution during boiling rather than before the start of boiling. As an alternative to this saccharified solution, hops may be added to an extract obtained by adding raw materials other than malt to warm water, and the mixture may be boiled. Hops may be mixed at any stage from the beginning of boiling to the end of boiling. Known conditions may be used as the conditions in the fermentation/storage process. The resulting fermented liquid is filtered, and carbon dioxide gas is added to the obtained filtrate. After that, it is filled into a container and goes through a sterilization step to obtain the desired beer-taste beverage. In each of the steps described above, the addition of the body taste enhancer may be performed in any step up to filling.

Non-fermented and alcohol-containing beer-taste beverages are not limited to those using malt, and may be those in which the alcohol content of the final product is adjusted by adding raw material alcohol or the like. The raw material alcohol may be added in any step from the saccharification step to the filling step. In each of the steps described above, the addition of the body taste enhancer may be performed in any step up to filling.

One aspect of the beer-taste beverage according to the present invention is a non-alcoholic beer-taste beverage. It can be produced in the same manner. The manufacturing process of a general non-fermented, non-alcoholic beer-taste beverage is shown below. Non-alcoholic beer-taste beverages such as non-alcoholic beer can be easily produced by not having a fermentation process using yeast. Common non-fermented, non-alcoholic beer-taste beverages may or may not use malt as a raw material, and can be produced as follows.

A non-alcoholic beer-taste beverage manufactured using malt as a raw material is first prepared by adding raw materials such as grains, starch, sugars, bittering agents, or coloring agents and water as necessary, in addition to barley such as malt. If necessary, an enzyme such as amylase is added to the mixture containing the mixture for gelatinization and saccharification, followed by filtration to obtain a saccharified solution. If necessary, hops, bittering agents, etc. are added to the saccharified liquid and boiled, and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified solution, hops may be added to malt extract and warm water, and the mixture may be boiled. Hops may be mixed at any stage from the beginning of boiling to the end of boiling. Known conditions may be used for the conditions in the saccharification step, the boiling step, the solid content removal step, and the like. After boiling, the wort obtained is filtered and carbon dioxide gas is added to the obtained filtrate. Then, it is filled into a container and sterilized to obtain the desired non-alcoholic beer-taste beverage. In each of the steps described above, the addition of the body taste enhancer may be performed in any step up to 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, a nitrogen source as an amino acid-containing material other than wheat or malt, hops, pigments, etc. are mixed with warm water. and make a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, the hops may be mixed into the liquid sugar solution during boiling rather than before the start of boiling. Carbon dioxide gas is added to the liquid sugar solution after boiling. Then, it is filled into a container and sterilized to obtain the desired non-alcoholic beer-taste beverage. In each of the steps described above, the addition of the body taste enhancer may be performed in any step up to filling.

The term "beer-taste beverage" as used herein refers to a carbonated beverage having a beer-like flavor. That is, the beer-taste beverages of the present specification include all beer-flavored carbonated beverages unless otherwise specified. Among these, the "non-alcoholic beer-taste beverage" is a beer-taste beverage having an alcohol content of less than 1%, preferably substantially free of alcohol. Here, the beverage substantially free of alcohol does not exclude beverages containing an extremely small amount of alcohol that cannot be detected. Beverages with an alcohol content rounded to 0.0%, especially beverages with an alcohol content rounded to 0.00%, are included in non-alcoholic beer-taste beverages. The types of beer-taste beverages of the present invention include, for example, non-alcoholic beer-taste beverages and beer-taste soft drinks. In addition, the "alcohol content (alcohol content)" here means the content of ethanol and does not include aliphatic alcohol.

The alcohol content of the beer-taste beverage according to the present invention means the alcohol content (v/v%) in the beverage, and can be measured by any known method. can be measured by Specifically, a sample is prepared by removing carbon dioxide gas from the beverage by filtration or ultrasonic waves, and the sample is subjected to direct-fire distillation, and the density of the obtained distillate is measured at 15 ° C., and the analysis method prescribed by the National Tax Agency (2007 National Tax Agency Directive No. 6, revised on June 22, 2007) "Table 2 Alcohol Content and Density (15°C) and Specific Gravity (15/15°C) Conversion Table" can be asked for. If the alcohol content is as low as 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 an alcoholic taste. The aliphatic alcohol is not particularly limited as long as it is known, but aliphatic alcohols having 4 to 5 carbon atoms are preferred. In the present invention, preferred aliphatic alcohols include 2-methyl-1-propanol, 1-butanol, and the like as those having 4 carbon atoms, and 3-methyl-1-butanol and 1-pentane as those having 5 carbon atoms. Tanol, 2-pentanol and the like can be mentioned. These can be used singly or in combination of two or more. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002-0.0007% by mass, more preferably 0.0003-0.0006% by mass. As used herein, the content of fatty alcohols can be measured using a headspace gas chromatographic method.

(calorie)
Among the beer-taste beverages according to the present invention, non-alcoholic beer-taste beverages are desirably low calorie to meet recent low-calorie preferences. Therefore, the number of calories of the beer-taste beverage according to the present invention is preferably less than 5 kcal/100 mL, more preferably less than 4 kcal/100 mL, still more preferably less than 3 kcal/100 mL.

The number of calories contained in the beer-taste beverage according to the present invention is basically calculated in accordance with "Methods for Analyzing Nutrient Components, etc. in Nutrition Labeling Standards" published in connection with the Health Promotion Act. That is, in principle, the amount of various nutritional components quantified is added to 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: 7 kcal/g, organic acid: 3 kcal/g). For details, please refer to “Methods for analyzing nutritional components, etc. in the Nutrition Labeling Standards”.

A specific method for measuring the amount of each nutritional component contained in the beer-taste beverage according to the present invention may be according to the various analysis methods described in the Health Promotion Act "Methods for Analyzing Nutrient Components in Nutrition Labeling Standards". Alternatively, by requesting the Japan Food Research Laboratories, such calorie and/or amount of each nutritional component can be obtained.

(sugar)
The carbohydrates contained in the beer-taste beverage according to the present invention refer to carbohydrates based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labor and Welfare Notification No. 176, 2003). Specifically, carbohydrates refer to foods from which proteins, lipids, dietary fibers, ash, alcohol and water have been removed. Also, the amount of sugar in a food is calculated by subtracting the amount of protein, lipid, dietary fiber, ash and water from the weight of the food. In this case, the amounts of protein, fat, dietary fiber, ash and moisture shall be measured by the methods listed in the Nutrition Labeling Standards. Specifically, the amount of protein was measured by the nitrogen quantitative conversion method, the amount of lipid was measured by the ether extraction method, the chloroform/methanol mixture extraction method, the Guerbel method, the acid decomposition method, or the Roese-Gottlieb method, and the amount of dietary fiber was measured. was measured by high-performance liquid chromatography or Prosky method, the amount of ash was measured by magnesium acetate addition ashing method, direct ashing method, or sulfuric acid addition ashing method, and the water content was measured by Karl Fischer method, drying aid method, vacuum superheat drying method, normal pressure heat drying method, or plastic film method.

The beer-taste beverage according to the present invention is desirably low in sugar, in line with recent low-sugar preferences. Therefore, the sugar content of the beer-taste beverage according to the present invention is preferably less than 0.5 g/100 mL, more preferably 0.4 g/100 mL or less, still more preferably 0.3 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.

(Acidulant)
As the acidulant used in the beer-taste beverage according to the present invention, it is preferable to use one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid and malic acid. Moreover, in the present invention, succinic acid, tartaric acid, fumaric acid, glacial acetic acid, and the like can be used as acids other than the above acids. These can be used without restriction as long as they are permitted 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 sourness and phosphoric acid from the viewpoint of appropriately imparting a slightly irritating sourness.

The content of the acidulant in the beer-taste beverage according to the present invention is preferably 200 ppm or more, more preferably 550 ppm or more, further preferably 700 ppm or more, in terms of imparting a feeling of beer taste, in terms of citric acid. From the viewpoint of, 15000 ppm or less is preferable, 5500 ppm or less is more preferable, and 2000 ppm or less is even more preferable. Therefore, in the present invention, the content of the acidulant is in a suitable range of 200 ppm to 15000 ppm, preferably 550 ppm to 5500 ppm, more preferably 700 ppm to 1500 ppm, in terms of citric acid. In the present specification, the citric acid equivalent amount is an amount converted from the acidity of each acidulant based on the acidity of citric acid. For example, the citric acid equivalent equivalent to 100 ppm of lactic acid is 120 ppm, the citric acid conversion amount corresponding to 100 ppm phosphoric acid is converted as 200 ppm, and the citric acid conversion amount corresponding to 100 ppm malic acid is converted as 125 ppm.

The acidulant content in the beer-taste beverage refers to the content calculated by analysis using high performance liquid chromatography (HPLC) or the like.

(hop)
In the beer-taste beverage according to the present invention, hops can be used as part of the ingredients. Since the flavor tends to be similar to that of beer, it is desirable to use hops as part of the ingredients. When using hops, 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 the desired flavor. Also, processed hop products such as isoformed hops and reduced hops may be used. These hops are included in the hops used in the beer-taste beverage according to the present invention. The amount of hops added is not particularly limited, but typically about 0.0001 to 1% by weight relative to the total amount of the beverage.

(Other raw materials)
The beer-taste beverage according to the present invention may use other raw materials, if necessary, as long as the effects of the present invention are not impaired. For example, sweeteners (including high-intensity sweeteners), bittering agents, flavors, yeast extracts, colorants such as caramel pigments, plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, and Peptide-containing substances, proteinaceous substances such as bovine serum albumin, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid can be used as necessary as long as the effects of the present invention are not impaired.

Thus, the beer-taste beverage according to the present invention is obtained. The resulting beer-taste beverage has enhanced richness. That is, the present invention can also provide a method for enhancing body taste, which comprises increasing the content of a wheat-derived protein with a molecular weight of 35 to 50 kDa. The pH of the beer-taste beverage according to the present invention is 3.0 to 5.0, preferably 3.5 to 4.5, more preferably 3.5 to 4.5, from the viewpoint of improving the flavor of the beverage. is 0.

(packaged beverages)
The beer-taste beverage according to the present invention can be packed in a container. The shape of the container is not limited at all, and the beverage can be packaged in a sealed container such as a bottle, a can, a barrel, or a PET bottle.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.

Purification and Fractionation of 40 kDa Protein After degassing the beer, the protein was purified with a cation exchange resin, and the 40 kDa protein was purified by ultrafiltration. Specific operations are as follows.

(Deaeration of beer)
Suction filtration (No.2 filter paper, 1L suction bottle)
Add commercially available beer (manufactured by Suntory Holdings Ltd.) in small portions. Watch for bubbles to flow back into the tube. After standing still, measure the portion of the beer that is not foaming in the filter bottle with a graduated cylinder, and add 400 mL to a 2 L eggplant flask, or 200 mL for a 1 L eggplant flask. Use the foaming part when the foam disappears. Then, evaporate with an evaporator.

(Cation exchange resin fractionation)
Resin: SP Sepharose (Amount of resin is 50mL per 1L of beer)
Washing solution: 20 mM acetate buffer (pH 4.5)
Eluate: 20mM acetate buffer (pH4.5) + 0.5MNaCl
1. Add SP Sepharose to the empty column.
2. Wash with distilled water (three volumes of resin).
3. Wash with washing solution (three volumes of resin).
4. Dispense beer into 2 or 3 stainless steel containers, put a small amount of beer into the column in several batches, suspend the resin, and put it into a graduated cylinder.
5. Equal amounts of the suspension are placed in stainless steel containers.
6. Mix occasionally with a spatula for 1 hour (about once every 10 minutes).
7. Transfer 6 to column.
8. Wash with 3 volumes of washing solution to resin.
9. The eluate is divided into 9 batches of 1/3 of the resin volume, and the fractions are collected in an Erlenmeyer flask (cation-exchange resin-bound fraction).

(buffer exchange (ultrafiltration), ammonium sulfate fractionation)
Ultrafiltration unit: Merck Amicon Ultra-15 30K
20mMPB (pH7.0) + 2M ammonium sulfate: PB = phosphate buffer
Preparation method of 20mMPB (pH7.0) + 2M ammonium sulfate: After dissolving 40mL of 0.5M phosphate buffer and 264.28g of ammonium sulfate in water, make up to 1L with water.
*0.5 M PB (pH7.0): Add equal amounts of 0.5 M sodium dihydrogen phosphate (NaH2PO4) solution and 0.5 M disodium hydrogen phosphate (Na2HPO4) solution until the pH reaches 7.0. Add (Na2HPO4) solution.
1. Ultrafiltration unit To remove the preservative, put 10mL of distilled water in the ultrafiltration unit and centrifuge (3500rpm, about 10min).
2. Add 10 mL of the above cation exchange-bonded fraction to an ultrafiltration unit, centrifuge at 3500 rpm, and perform ultrafiltration.
3. Collect the concentrate that has not passed through the ultrafiltration unit, transfer it to a graduated cylinder, and measure the volume.
8. If the supernatant is cloudy, it is diluted with 20 mM B (pH 7.0) and subjected to ultrafiltration again, and the obtained supernatant is buffer-exchanged with 20 mM acetate buffer (pH 4.5) using a dialysis tube. The buffer-exchanged samples are used for the following spiking tests.

Sensory evaluation of beer-taste fermented beverage Example 1, Comparative Examples 1-6
A beer-taste beverage of Example 1 was prepared by adding 20 ppm of the 40 kDa protein prepared above to commercial beer A. Commercially available beers A to F were designated as Comparative Examples 1 to 6, sensory evaluation was carried out for each, and body strength was scored. Table 1 shows the results.
The richness score is defined as 0: not felt at all, 1: felt somewhat, 2: felt clearly, and 3: felt very strongly. Scoring was performed. If the judgment is ◯ or higher, it is recognized that the richness is excellent.
×: The richness value is less than 1.75 △: The richness value is 1.75 or more and less than 1.8 ○: The richness value is 1.8 or more and less than 1.85 ◎: The richness value is 1.85 or more

As shown in Table 1, when R-Ex is 3.8 w / w% or more and the value of 40 kDa protein amount / R-Ex is 11 or more, it became clear that richness is stronger than others. rice field.

Example 2 Addition of 40 kDa Protein to Beer-taste Fermented Beverage and Sensory Evaluation (1) Production of Trial Brewing Beer-taste Fermented Beverage Barley malt and hops were used to produce a beer-taste fermented alcoholic beverage by the decoction method.
(2) Analytical Values of Trial Brewed Beer-Taste Fermented Beverage The analytical values of trial-brewed beer-taste fermented beverage are as follows.
R-Ex 3.86 w/w%, 40 kDa protein: 27.4 ppm
(3) Addition of 40 kDa protein to trial brewed beer-taste fermented beverage Add 20 ppm of 40 kDa protein to trial brewed beer-taste fermented beverage prepared in (1), ratio (40 kDa protein (ppm) / R-Ex (w / w %)) of 12.3 was subjected to sensory evaluation. As the evaluation axes, evaluation was performed on two items, "scent" and "richness". Each score is defined as 0: not felt at all, 1: slightly felt, 2: felt clearly, 3: felt very strongly, and scored by the average value of evaluations by 15 specialized panelists in increments of 0.25. carried out. The results are shown in FIG.

As shown in FIG. 1, it became clear that addition of 20 ppm of 40 kDa protein to the trial brewed beer-taste fermented beverage improved the richness. On the other hand, it was also confirmed that there was almost no effect on the fragrance.

INDUSTRIAL APPLICABILITY The beer-taste beverage of the present invention has an excellent full-bodied taste and a beer-like taste, and can provide a new taste as a luxury item.

Claims (5)

The content of genuine extract (R-Ex) is 3.8 w / w% or more, and the ratio of the content of wheat-derived protein with a molecular weight of 35 to 50 kDa to the content of R-Ex (35 to 50 kDa protein (ppm) /R-Ex (w/w%)) is 11 or more, a beer-taste beverage. The content of genuine extract (R-Ex) is 3.8 w / w% or more, and the ratio of the content of wheat-derived protein with a molecular weight of 35 to 50 kDa to the content of R-Ex (35 to 50 kDa protein (ppm) /R-Ex (w/w%)) is 11 or more, a method for producing a beer-taste beverage. A method for producing a beer-taste beverage having a true extract (R-Ex) content of 3.8 w/w% or more, wherein the content of a wheat-derived protein having a molecular weight of 35 to 50 kDa is the molecular weight relative to the content of R-Ex A method for producing a beer-taste beverage, comprising a step of increasing the content ratio of 35-50 kDa wheat-derived protein (35-50 kDa protein (ppm)/R-Ex (w/w%)) to 11 or more. A method for enhancing the richness of a beer-taste beverage having a true extract (R-Ex) content of 3.8 w/w% or more, wherein the content of a wheat-derived protein having a molecular weight of 35 to 50 kDa is added to R-Ex . A beer-taste beverage having a step of increasing the ratio of the content of wheat-derived protein with a molecular weight of 35 to 50 kDa to the content (35 to 50 kDa protein (ppm)/R-Ex (w/w%)) to 11 or more. method of enhancing the richness of A rich taste enhancer for beer-taste beverages , which is used in the method according to claim 4 and contains a wheat-derived protein with a molecular weight of 35 to 50 kDa.

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