JPWO2017090090A1 - Non-alcoholic beer-taste beverage - Google Patents

Abstract

A non-alcohol beer-taste beverage comprising γ-aminobutyric acid and isoαacid, wherein the content of γ-aminobutyric acid is 500 ppm or less and the content of isoαacid is 5 ppm or more. The beer-taste beverage of the present invention can provide a new taste as a taste product with a good flavor while containing γ-aminobutyric acid and reducing aftertaste.

Description

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

  In recent years, γ-aminobutyric acid is known as an inhibitory neurotransmitter in vivo, and has a blood pressure lowering action, a tranquilizing action, a renal / liver function improving action, an alcohol metabolism promoting action, and the like. It is attracting attention as a material blended into products.

  For example, Patent Document 1 discloses a method for producing wort and malt extract containing γ-aminobutyric acid, and discloses that these are used for beverages such as coffee and cocoa.

Japanese Patent No. 4440560

  However, even though there is no problem with beverages such as coffee and cocoa, it has been found that when γ-aminobutyric acid is blended with a non-alcohol beer-taste beverage, the aftertaste of umami may be noticeable.

  Accordingly, an object of the present invention is to provide a non-alcohol beer-taste beverage that contains γ-aminobutyric acid and has reduced aftertaste and realized a good flavor.

  As a result of diligent research, the present inventors have found that when a specific amount of iso-alpha acid is added to a non-alcohol beer-taste beverage, the aftertaste is reduced and the flavor is improved.

  That is, the present invention relates to a non-alcohol beer-taste beverage containing γ-aminobutyric acid and isoα acid, having a content of γ-aminobutyric acid of 500 ppm or less and a content of isoα acid of 5 ppm or more.

  ADVANTAGE OF THE INVENTION According to this invention, the non-alcohol beer taste drink which reduced the gummy of aftertaste and implement | achieved favorable flavor can be provided, containing (gamma) -aminobutyric acid.

  The non-alcohol beer-taste beverage according to the present invention (hereinafter also referred to as “beer-taste beverage” or “beverage”) contains γ-aminobutyric acid and isoα acid.

  The mechanism that affects the reduction of aftertaste by mixing a specific amount of isoalpha acid is not clear, but isoalpha acid, which is a general bitter component of beer, masks aftertaste It is estimated that there is not. Hereinafter, each component will be described.

  γ-aminobutyric acid is a kind of amino acid widely distributed in animals and plants, etc., and can be obtained by fermentation with lactic acid bacteria such as germ rice, green tea, rice bran, fermentation with lactic acid bacteria from glutamic acid, but is not particularly limited . Further, a natural raw material containing γ-aminobutyric acid may be concentrated and purified, or a synthetic product of γ-aminobutyric acid may be used. Moreover, although γ-aminobutyric acid is also present in the malt, wort having a high content of γ-aminobutyric acid may be obtained and used by a known method as shown in Patent Document 1 described above. Examples of commercially available γ-aminobutyric acid preparations include Pharma GABA (manufactured by Pharma Foods), GABA Kyowa (manufactured by Kyowa Hakko Bio), and Oriza GABA (manufactured by Oriza Yuka).

  In the beer-taste beverage of the present invention, the content of γ-aminobutyric acid in the beverage is 500 ppm or less, preferably 300 ppm or less, more preferably 200 ppm or less, and γ− From the viewpoint of the effectiveness of aminobutyric acid, it is preferably 10 ppm or more, more preferably 30 ppm or more, still more preferably 80 ppm or more, and further preferably 150 ppm or more. Therefore, in the present invention, the content of γ-aminobutyric acid is preferably 10 to 500 ppm, more preferably 30 to 500 ppm, further preferably 30 to 300 ppm, and further 30 to 200 ppm, 80 to 200 ppm, 150 to 200 ppm, and the like. A suitable range is mentioned.

  The content of γ-aminobutyric acid in the beer-taste beverage of the present invention can be measured by a high performance liquid chromatography method.

  Iso-α acid is a bitter component derived from hop, which is a raw material used in beer production, and is a component obtained by isolating α-acid. The bitter taste of iso-α acid contributes to the beer taste of the beverage. In the beer-taste beverage of the present invention, 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. Examples of commercially available isoalpha acid preparations include ISOHOP (John I. HAAS). As a hop extraction means, any known technique can be used without any limitation.

  The isoalpha acid can be measured according to Method 7.7 of “Analytica-EBC” defined in the analytical method published by EBC (European Brewery Convention). As content of iso alpha acid in the beer taste drink of this invention, from a viewpoint of provision of a beer taste feeling, it is 5 ppm or more, 8 ppm or more is preferable and 15 ppm or more is more preferable. Moreover, from a viewpoint of bitterness intensity | strength, 30 ppm or less is preferable, 28 ppm or less is more preferable, and 25 ppm or less is further more preferable. Therefore, in this invention, 5-30 ppm is preferable, as for content of iso alpha acid, 5-28 ppm is more preferable, 5-25 ppm is more preferable, Furthermore, 8-30 ppm, 8-28 ppm, 8-25 ppm, 15-25 Suitable ranges such as 30 ppm, 15 to 28 ppm, and 15 to 25 ppm are mentioned.

  The beer-taste beverage of the present invention may contain an appropriate amount of components known in the art, in addition to the above-described ones.

  The beer taste drink concerning this invention can be manufactured similarly to a common non-alcohol beer taste drink. Below, the manufacturing process of a general non-fermented non-alcohol beer taste drink is shown. By not having a fermentation process with yeast, non-alcohol beer-taste beverages such as non-alcohol beer can be easily produced. General non-fermented non-alcohol beer-taste beverages may or may not use malt as a raw material, and can be produced as follows.

  Non-alcoholic beer-taste beverages produced using malt as a raw material are first made from wheat such as malt, as well as other raw materials such as cereals, starch, sugars, bitters, or colorants and water as required. If necessary, an enzyme such as amylase is added to the mixture to be gelatinized and saccharified, followed by filtration to obtain a saccharified solution. If necessary, add hops, bitters, etc. to the saccharified solution and boil, and remove solids such as coagulated protein in the clarification tank. As an alternative to this saccharified solution, hops may be added to the malt extract added with warm water and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. Known general conditions may be used for conditions in the saccharification step, boiling step, solid content removal step, and the like. After boiling, the obtained wort is filtered, and carbon dioxide gas is added to the obtained filtrate. Then, the container is filled and the target non-alcohol beer-taste drink is obtained through a sterilization process. When a commercially available preparation is blended as γ-aminobutyric acid and isoα acid, it may be added at any of the stages described above. For example, from the viewpoint of microbial assurance, addition in the boiling step is preferred.

  When producing non-alcohol beer-taste beverages that do not use malt as a raw material, first, liquid sugar containing carbon source, nitrogen source as amino acid-containing material other than wheat or malt, hop, pigment, etc. are mixed with warm water And a liquid sugar solution. The liquid sugar solution is boiled. When using hops as a raw material, the hops may be mixed with the liquid sugar solution during boiling, not before the start of boiling. Carbon dioxide gas is added to the liquid sugar solution after boiling. Then, the container is filled and the target non-alcohol beer-taste drink is obtained through a sterilization process. The timing of addition when a commercially available preparation is blended as γ-aminobutyric acid and isoα acid is the same as when malt is used as a raw material.

  As used herein, “beer-taste beverage” refers to a carbonated beverage having a beer-like flavor. That is, the beer-taste beverage of this specification includes all beer-flavored carbonated beverages unless otherwise specified. The present invention is directed to a substantially non-alcoholic type of this beverage, the alcohol content of which is 0.005% or less, and is preferably substantially free of alcohol. Here, the beverage of the present invention that substantially does not contain alcohol (non-alcoholic beverage) does not exclude beverages that contain an extremely small amount of alcohol that cannot be detected. Beverages having an alcohol content of 0.0% by rounding off, and beverages having an alcohol content of 0.00% by rounding off are included in the non-alcoholic beverage of the present invention. Examples of the beer-taste beverage of the present invention include non-alcohol beer-taste beverages and beer-taste soft drinks. Here, “alcohol content (alcohol content)” means the content of ethanol and does not include aliphatic alcohol.

  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. Can be measured. Specifically, a sample obtained by removing carbon dioxide from a beverage by filtration or ultrasonic waves is prepared, the sample is subjected to direct-fire distillation, and the density of the obtained distillate at 15 ° C. is measured. Converted using “Table 2 Conversion Table of Alcohol Content and Density (15 ° C) and Specific Gravity (15/15 ° C)”, which is an appendix of the 19th National Tax Agency Instruction No. 6, revised on June 22, 2007 Can be obtained. When the alcohol concentration is a low concentration of less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used.

(calorie)
The beer-taste beverage according to the present invention is desirably low in calories in accordance with recent low calorie preferences. Therefore, the number of calories in the beer-taste beverage of the present invention is preferably less than 5 kcal / 100 mL, more preferably less than 4 kcal / 100 mL, and even more preferably less than 3 kcal / 100 mL.

  The number of calories contained in the beverage is basically calculated according to “Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards” published in relation to the health promotion method. That is, as a general rule, the amount of each quantified nutrient component is converted into an energy conversion factor (protein: 4 kcal / g, lipid: 9 kcal / g, carbohydrate: 4 kcal / g, dietary fiber: 2 kcal / g, alcohol: 7 kcal / g, organic acid: 3 kcal / g). For details, refer to “Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards”.

  A specific method for measuring the amount of each nutrient component contained in the beverage may be in accordance with various analysis methods described in the “Health Promotion Method“ Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards ””. Or if you ask the Japan Food Analysis Center, you can know the amount of heat and / or the amount of each nutrient.

(Sugar)
The saccharide in the present invention refers to a saccharide based on the nutrition labeling standard for food (2003, Ministry of Health, Labor and Welfare Notification No. 176). Specifically, the saccharide refers to a product obtained by removing protein, lipid, dietary fiber, ash, alcohol and water from food. In addition, the amount of carbohydrate in food is calculated by subtracting the amount of protein, lipid, dietary fiber, ash, and moisture from the weight of the food. In this case, the amounts of protein, lipid, dietary fiber, ash, and moisture are measured by the methods listed in the nutrition labeling standards. Specifically, the amount of protein is measured by the nitrogen quantitative conversion method, and the amount of lipid is measured by the ether extraction method, chloroform / methanol mixed solution extraction method, gel bell method, acid decomposition method or rosese gottlieb method, and the amount of dietary fiber Is measured by high performance liquid chromatograph method or Prosky method, ash content is measured by ashing method with magnesium acetate, direct ashing method or ashing method with sulfuric acid, and water content is Karl Fischer method, drying aid Measured by a method, a vacuum heating drying method, a normal pressure heating drying method, or a plastic film method.

  The beer-taste beverage according to the present invention desirably has a low sugar content in accordance with recent low sugar tastes. Therefore, the sugar content of the beer-taste beverage of the present invention is preferably less than 0.5 g / 100 mL, more preferably 0.4 g / 100 mL or less, and still more preferably 0.3 g / 100 mL or less. Moreover, although a minimum in particular is not set, Usually, it is about 0.1g / 100mL, for example, may be 0.15g / 100mL or more, and may be 0.2g / 100mL or more.

(hop)
In the beer-taste beverage of the present invention, hops can be used as part of the raw material. Since the flavor tends to resemble beer, it is desirable to use hops as part of the raw material. When using hops, normal pellet hops, powder hops, and hop extracts used in the production of beer and the like can be appropriately selected and used according to the desired flavor. Moreover, you may use hop processed goods, such as an isolation hop and a reduction | restoration hop. These are included in the hops in the present invention. Moreover, although the addition amount of hop is not specifically limited, Typically, it is about 0.0001 to 1 weight% with respect to the drink whole quantity. Thereby, the predetermined amount of iso alpha acid prescribed | regulated by this invention can be contained.

(Acidulant)
In the beer taste drink of this invention, a sour agent can be used as needed. 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. In the present invention, succinic acid, tartaric acid, fumaric acid, glacial acetic acid, and the like can also be used as acids other than the above acids. These can be used without limitation as long as they are permitted to be added to food. In the present invention, it is preferable to use a combination of lactic acid and phosphoric acid from the viewpoint of appropriately imparting a slightly pungent acidity from the viewpoint of appropriately imparting a mild acidity.

(Other raw materials)
In this invention, you may use another raw material as needed in the range which does not prevent the effect of this invention. For example, sweeteners (including high-intensity sweeteners), flavorings, yeast extracts, colorants such as caramel pigments, plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, and peptide-containing substances In addition, protein substances such as bovine serum albumin, dietary fibers (indigestible dextrin, soybean dietary fiber, etc.) and seasonings such as amino acids, antioxidants such as ascorbic acid, and the like can be used.

  Thus, the beer-taste beverage of the present invention is obtained. The pH of the beer-taste beverage of the present invention is preferably pH 3.0 or higher, more preferably pH 3.6 or higher. The pH is preferably 6.0 or less, more preferably pH 4.0 or less, and still more preferably pH 3.8 or less.

The amount of carbon dioxide contained in the beer-taste beverage is represented by the carbon dioxide pressure of the beverage, and this is not particularly limited as long as the effect of the present invention is not hindered. Carbon dioxide pressure of beverage, preferably 4.0 kg / cm ² or less, more preferably 3.4 kg / cm ² or less, more preferably 2.8 kg / cm ² or less, and preferably 0.2 kg / cm ^{It is 2} or more, more preferably 0.9 kg / cm ² or more, and further preferably 1.5 kg / cm ² or more, and any of these upper and lower limits may be combined. For example, carbon dioxide gas pressure of the beverage, 0.2 kg / cm ² or more 4.0 kg / cm ² or less, 0.2 kg / cm ² or more 3.4 kg / cm ² or less, 0.9 kg / cm ² or more 2.8 kg / cm ² or less, or 1.5 kg / cm ² or more 2.8 kg / cm ² may be less.

  The gas pressure in this specification means the gas pressure in a container except a special case. The pressure is measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C. to a gas internal pressure gauge, once opening the stopcock of the gas internal pressure gauge, venting the gas, closing the stopcock again, Is used to read the value when the pointer reaches a certain position, or using a commercially available gas pressure measuring device (for example, Kyoto Electronics Industry Co., Ltd. [Gas Volume Measuring Device GVA-500A] etc.) Can be measured.

(Packed beverage)
The beer-taste beverage of the present invention can be packaged. The form of the container is not limited at all, and can be filled into a sealed container such as a bottle, a can, a barrel, or a plastic bottle to make a beverage with a container.

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not restrict | limited to the following Example.

<Egumi evaluation of aftertaste>
In the present specification, the aftertaste pest was evaluated by a sensory test based on a scoring method. Seven expert panelists gave a 5 out of 5 rating for the aftertaste. The average score of the evaluation points was calculated with “very feel” = 5 points, “feel” = 4 points, “slightly feel” = 3 points, “slightly feel” = 2 points, and “not feel” = 1 point. . The average score is preferably 3.0 points or less.

<Comprehensive evaluation of flavor>
In this specification, the flavor of the beer taste drink was evaluated by the sensory test by a scoring method. Seven expert panelists evaluated the beer-like flavor including the aftertaste of exquisiteness on a 5-point scale. 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 “poor” = 1 point. If the average score is 2.5 or more, there is no problem as a beverage, but the average score is preferably 3.0 or more.

<Manufacture of non-alcoholic beer-taste beverages>
Non-alcohol beer-taste beverages using malt shown in Table 1 were prepared as follows.

  Caramel color and hops were added to the saccharified and filtered wort under known general conditions and boiled, and solids such as coagulated proteins were removed in a clarification tank. In addition to adding γ-aminobutyric acid (Pharma Foods / Pharma Gabba 30-L) and isoα acid (John I. HAAS / ISOHOP) so as to have the amounts shown in Table 1, filtration was performed by adding fragrance and acidulant. Then, carbon dioxide gas was added to the obtained filtrate to obtain malt use non-alcohol beer-taste beverages of Examples 1-12. A compounding quantity is 0.02 mass% of caramel pigment | dye, and 0.06 mass% of fragrance | flavor. The pH was as shown in Table 1. Moreover, the non-alcohol beer taste drink of the malt use of Comparative Examples 1-5 was obtained like Example 1-12 except the point which does not add an iso alpha acid (John I. HAAS company ISOHOP). In addition, although the quantity of the iso alpha acid in Table 1 in Comparative Examples 1-5 is described as 3.6 ppm, this is the quantity of the iso alpha acid derived from a raw material.

  About the obtained beer-taste drink, the afterglow evaluation and flavor were evaluated comprehensively by the said evaluation method. The results are shown in Table 1.

  Comparative Example 1 that does not contain γ-aminobutyric acid does not have problems such as aftertaste, but in Comparative Example 2 that contains γ-aminobutyric acid, aftertaste becomes a problem. I understand that. Moreover, from Comparative Examples 3-5, when content of (gamma) -aminobutyric acid increases, it turns out that the aftertaste is increased and the overall evaluation of the flavor tends to be low. Thus, it can be seen that by adding the iso-α acid to a predetermined content, the aftertaste can be reduced and the beverage can have a good overall evaluation of flavor.

  A non-alcohol beer-taste beverage without malt was prepared as follows. Liquid sugar, caramel color, and hop were mixed with warm water, and the liquid sugar solution was boiled. γ-Aminobutyric acid, isoα acid, flavor and acidulant were added and filtered in the same manner as in Examples 1 to 12, and carbon dioxide was added to the obtained filtrate to obtain a non-alcohol beer-taste beverage without malt. A compounding quantity is 0.02 mass% of caramel pigment | dye, and 0.06 mass% of fragrance | flavor. Similarly, when the afterglow evaluation and flavor were comprehensively evaluated, the results were the same as in Examples 1-12.

  The beer-taste beverage of the present invention can provide a new taste as a taste product with a good flavor while containing γ-aminobutyric acid and reducing aftertaste.

Claims (5)

  A non-alcohol beer-taste beverage comprising γ-aminobutyric acid and isoαacid, wherein the content of γ-aminobutyric acid is 500 ppm or less and the content of isoαacid is 5 ppm or more.   The non-alcohol beer-taste beverage according to claim 1, wherein the content of γ-aminobutyric acid is 10 to 500 ppm.   The non-alcohol beer-taste beverage according to claim 1, wherein the content of γ-aminobutyric acid is 30 to 500 ppm.   The non-alcohol beer-taste beverage according to claim 1, wherein the content of γ-aminobutyric acid is 30 to 300 ppm.   The non-alcohol beer-taste beverage according to any one of claims 1 to 4, wherein the content of iso-alpha acid is 5 to 30 ppm.