JPH0675491B2 - Non-alcoholic beer style beverage - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel non-alcoholic beer-like beverage using soybean peptide as a protein material.

[0002]

2. Description of the Related Art Fermentation of protein materials, especially processed soybeans by using yeast to improve the flavor, and foods and drinks using the same have been known (Japanese Patent Application Laid-Open No. 54-135249, Japanese Patent Publication No. 2). -58906, JP-A-59-17
9052, JP-A-64-5472). However, it has not been known that a purified soybean peptide solution as a protein material is fermented using yeast, and that the fermented product is useful as a raw material for a non-alcoholic beer-like beverage.

[0003]

[Object] An object of the present invention is to provide a non-alcoholic beer-like beverage using a fermentation solution of a purified soybean peptide solution as a protein material in yeast and a method for producing the same.

[0004]

The present invention relates to a non-alcoholic beer-type beverage having a fermentation broth of a purified soybean peptide solution as a main component and having an alcohol content of less than 1 degree, and a method for producing the same. Recently, consumers' interest in food has been increasing from the viewpoint of health consciousness,
As a protein source, soybean peptide has very excellent nutritional properties and has good digestion and absorption properties, but it is difficult to use it as a food or drink because of its unique bitterness and unpleasant odor. In the present invention, the purified soybean peptide solution is made to contain a sugar such that the alcohol content does not exceed 1 degree even after completion of fermentation, that is, about 0.5 to 1.5% by weight, and yeast is added to the sugar for fermentation. This not only reduces the unpleasant odor and bitter taste of soybean peptides, but also pays attention to the fact that it produces an easterly beer-like aroma, which was used for non-alcoholic beer-like beverages. The point has one characteristic. Further, the bitterness of the soybean peptide cannot be completely removed by fermentation, but the present invention is also characterized in that the remaining bitterness is utilized as a beer-like refreshing bitterness. The protein material used in the present invention is soybean peptide. However, if a large amount of sugar remains in the material, the alcohol content may be 1 degree or more during fermentation. Therefore, purified soybean peptide was used. . Accordingly, the present invention is also an excellent feature in that it has an effect that the alcohol content can be easily controlled to less than 1 degree without employing a particularly troublesome means for fermentation control. The purified soybean peptide is produced by defatting soybean with water and acid-precipitating it, and neutralizing the resulting separated soybean protein curd, followed by heating, enzymatic decomposition, purification, sterilization, and drying. Any soybean peptide can be used. Fermentation conditions for the purified soybean peptide solution may be within the range that is conventionally adopted when yeast is used to ferment a conventional protein material. 10 of them
Fermentation conditions of 2-30 days at -30 ° C are preferred. If the concentration of the soybean peptide solution is too low, the foam retention will be poor, and if it is too high, bitterness will be strong, so about 0.2 to 6% by weight is preferable. On the other hand, the type of yeast that acts on the soybean peptide solution is not particularly limited, but those belonging to the genus Saccharomyces are preferable because of safety and easy availability.
In the present invention, sugar adjusts the balance of bitterness and adjusts the body sensation of beverages, but any sugar that can be used in ordinary beverages can be used. Of these, it is more preferable to use oligosaccharides, which are bifidus active factors, in view of recent health consciousness.

[0005]

[Example] 1% by weight of glucose was added to a 2% by weight purified soybean peptide solution, and separately cultured yeast No. 7 yeast was collected,
In addition to this, static culture was carried out at 25 ° C. for 4 days. The alcohol content at this time was 0.54 degrees. The obtained fermented liquor was filtered through diatomaceous earth, and 0.5 part of 10 wt% isoated hops, 35 parts of maltose, 45 parts of isomalt oligosaccharide, 1.5 parts of caramel, and 418 parts of gas water were added to 500 parts of the fermented liquor after filtration. In addition, carbonation was performed to make the product. The obtained product was a non-alcoholic beer-like beverage having an alcohol content of less than 1 degree, good foam retention due to soybean peptide, having a gorgeous ester aroma and a refreshing bitterness, and having an easterly beer-like aroma. .

[0006]

[Effect] The yeast-based fermentation broth of the purified soybean peptide solution used in the present invention has an easterly beer-like aroma, and hops, sugars, caramel, etc. added to it and carbonated give very good foaming. An excellent non-alcoholic beer-like beverage having a gorgeous beer-like aroma and an appropriate bitterness, a good aftertaste and a refreshing feeling can be obtained. The beverage of the present invention not only has an excellent refreshing sensation due to its aroma, flavor, etc., but also can easily take soybean peptides having very excellent properties as a protein material. Furthermore, when oligosaccharides are used as sugars, soybean peptides with high nutritional value and good absorbability as oligosaccharides, which are bifidus active factors, and protein sources can be easily ingested, so it is an excellent beverage that matches modern health consciousness. . Further, by using the purified soybean peptide, it is possible to control the alcohol content to less than 1 degree without adopting a particularly troublesome means for fermentation control.

[Brief description of drawings]

FIG. 1 (a) is a gas chromatogram of aroma components of a soybean peptide solution before alcoholic fermentation. (B) is a gas chromatogram of the aroma component after alcohol fermentation of the soybean peptide solution. GC condition: DB-WAX fused silica capillary column
(30 m x 0.25 mm ID) Film thickness: 0.25 μm Column temperature: Maintained at 40 ° C for 2 minutes, then up to 230 ° C 1
Temperature rising at 0 ℃ / min Carrier: He (1ml / min) Injection temperature: 230 ℃ Detector: FID Detection temperature: 280 ℃

Claims (4)

[Claims] 1. A non-alcoholic beer-type beverage having a fermentation liquor of a purified soybean peptide solution as a main component and having an alcohol content of less than 1 degree. 2. The non-alcoholic beer-like beverage according to claim 1, which contains hops, caramel, and sugars as ingredients. 3. A method comprising adding sugar to a purified soybean peptide solution to such an extent that the alcohol content does not exceed 1 degree even at the end of fermentation, and then fermenting with yeast, and carbonizing the obtained fermentation liquor. A method for producing a non-alcoholic beer-like beverage having a fermentation broth of a purified soybean peptide solution as a main component and an alcohol content of less than 1 degree. 4. A hop, a sugar, and
The method for producing a non-alcoholic beer-like beverage according to claim 3, wherein caramel is added.