JPWO2017168718A1 - Container drink - Google Patents
Container drink Download PDFInfo
- Publication number
- JPWO2017168718A1 JPWO2017168718A1 JP2018508310A JP2018508310A JPWO2017168718A1 JP WO2017168718 A1 JPWO2017168718 A1 JP WO2017168718A1 JP 2018508310 A JP2018508310 A JP 2018508310A JP 2018508310 A JP2018508310 A JP 2018508310A JP WO2017168718 A1 JPWO2017168718 A1 JP WO2017168718A1
- Authority
- JP
- Japan
- Prior art keywords
- tyr
- cyclo
- ppm
- tyrosine
- beer
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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- 125000004122 cyclic group Chemical group 0.000 claims abstract description 57
- 239000000126 substance Substances 0.000 claims abstract description 24
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- 239000002994 raw material Substances 0.000 claims description 35
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- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 claims description 18
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Abstract
環状ジペプチドの含有量が１０〜８７００ｐｐｍであり、苦味物質の含有量が１〜５０ｐｐｍである、容器詰飲料。本発明の容器詰飲料は、環状ジペプチドを含有しつつも、風味のよい味わいを有するものであり、嗜好品として新たなテイストを提供できる。A packaged beverage having a cyclic dipeptide content of 10 to 8700 ppm and a bitter substance content of 1 to 50 ppm. The container-packed beverage of the present invention contains a cyclic dipeptide and has a good taste and can provide a new taste as a luxury product.
Description
本発明は、容器詰飲料に関する。 The present invention relates to a packaged beverage.
アミノ酸が二つ結合した「ジペプチド」が機能性物質として注目されている。ジペプチドは単体アミノ酸にない物理的性質や新たな機能を付加することが可能であり、アミノ酸以上の応用範囲を有するものとして期待されている。なかでも、環状のジペプチドであるジケトピペラジンは、様々な生理活性を有することが知られており、医療・薬理分野において需要が拡大することが予想されている。さらに、環状ジペプチドは、その生理活性作用を期待して、飲食品に配合される素材としても注目を集めており、近年、環状ジペプチドを含有する飲食品が種々提案されている（特許文献１、２参照）。 A “dipeptide” in which two amino acids are bonded has attracted attention as a functional substance. Dipeptides can add physical properties and new functions not found in simple amino acids, and are expected to have a range of applications beyond amino acids. Among them, diketopiperazine, which is a cyclic dipeptide, is known to have various physiological activities, and demand is expected to expand in the medical and pharmacological fields. Furthermore, cyclic dipeptides are attracting attention as a material blended in foods and drinks in the hope of their physiological activity, and various foods and drinks containing cyclic dipeptides have been recently proposed (Patent Document 1, 2).
しかしながら、環状ジペプチドを１０ｐｐｍ以上のように高含有量で容器詰飲料に配合すると、後味が悪くなったり、味がもったりするなど、容器詰飲料の風味を損なう場合があることがわかった。 However, it has been found that when a cyclic dipeptide is added to a packaged beverage with a high content of 10 ppm or more, the flavor of the packaged beverage may be impaired.
本発明の課題は、環状ジペプチドを含有しつつも、風味の良好な容器詰飲料を提供することである。 An object of the present invention is to provide a packaged beverage having a good flavor while containing a cyclic dipeptide.
本発明者らが鋭意研究を進めたところ、容器詰飲料中に苦味物質を特定の含有量で存在させることで、風味が良好となることを見出した。 As a result of diligent research by the present inventors, it has been found that the flavor is improved by allowing a bitter substance to be present in a packaged beverage at a specific content.
本発明は、環状ジペプチドの含有量が１０〜８７００ｐｐｍであり、苦味物質の含有量が１〜５０ｐｐｍである、容器詰飲料に関する。 The present invention relates to a packaged beverage having a cyclic dipeptide content of 10 to 8700 ppm and a bitter substance content of 1 to 50 ppm.
本発明によれば、環状ジペプチドを含有しつつも、風味の良好な容器詰飲料を提供することができる。 According to the present invention, it is possible to provide a packaged beverage having a good flavor while containing a cyclic dipeptide.
本発明にかかる容器詰飲料（以下単に「飲料」ともいう）は、環状ジペプチドを含む。環状ジペプチドとしては、公知のものを使用することができ、このうち、尿酸値低減効果を付与する観点から、シクロトリプトファニルチロシン〔Cyclo(Trp-Tyr)〕、シクロセリルチロシン〔Cyclo(Ser-Tyr)〕、シクロプロリルチロシン〔Cyclo(Pro-Tyr)〕、シクログリシルチロシン〔Cyclo(Gly-Tyr)〕、シクロチロシルチロシン〔Cyclo(Tyr-Tyr)〕、シクロフェニルアラニルチロシン〔Cyclo(Phe-Tyr)〕、シクロロイシルチロシン〔Cyclo(Leu-Tyr)〕、シクロリシルチロシン〔Cyclo(Lys-Tyr)〕、シクロヒスチジルチロシン〔Cyclo(His-Tyr)〕、シクロアラニルチロシン〔Cyclo(Ala-Tyr)〕、シクログルタミルチロシン〔Cyclo(Glu-Tyr)〕、シクロチロシルバリン〔Cyclo(Tyr-Val)〕、シクロイソロイシルチロシン〔Cyclo(Ile-Tyr)〕、シクロトレオニルチロシン〔Cyclo(Thr-Tyr)〕、シクロアスパルチルチロシン〔Cyclo(Asp-Tyr)〕、シクロアスパラギニルチロシン〔Cyclo(Asn-Tyr)〕、シクログルタミニルチロシン〔Cyclo(Gln-Tyr)〕、シクロアルギニルチロシン〔Cyclo(Arg-Tyr)〕、およびシクロメチオニルチロシン〔Cyclo(Met-Tyr)〕からなる群より選択される１種以上のチロシン含有環状ジペプチドを含む態様が好ましい。その他、チロシン含有環状ジペプチド以外の環状ジペプチドも種々のものがあり、例えば、Cyclo(Ala-Ala)、Cyclo(Pro-Pro)、Cyclo(Gly-Pro)、Cyclo(Gly-Phe)、Cyclo(Gly-Leu)、Cyclo(Gly-His)、Cyclo(Ala-Glu)、Cyclo(Arg-Val)などが挙げられる。 The packaged beverage according to the present invention (hereinafter also simply referred to as “beverage”) contains a cyclic dipeptide. As the cyclic dipeptide, known ones can be used, and among them, cyclotryptophanyl tyrosine [Cyclo (Trp-Tyr)], cycloseryltyrosine [Cyclo (Ser- Tyr)], cycloprolyl tyrosine [Cyclo (Pro-Tyr)], cycloglycyltyrosine [Cyclo (Gly-Tyr)], cyclotyrosyltyrosine [Cyclo (Tyr-Tyr)], cyclophenylalanyltyrosine [Cyclo (Phe-Tyr)], cycloleucyltyrosine [Cyclo (Leu-Tyr)], cyclolysyltyrosine [Cyclo (Lys-Tyr)], cyclohistidyltyrosine [Cyclo (His-Tyr)], cycloalanyltyrosine [Cyclo (Ala-Tyr)], Cycloglutamyltyrosine [Cyclo (Glu-Tyr)], Cyclotyrosylvaline [Cyclo (Tyr-Val)], Cycloisoleucyltyrosine [Cyclo (Ile-Tyr)], Cyclothreo Nyltyrosine (Cyclo (Thr-Tyr)), cycloaspartyl tyrosy (Cyclo (Asp-Tyr)), cycloasparaginyl tyrosine (Cyclo (Asn-Tyr)), cycloglutaminyl tyrosine (Cyclo (Gln-Tyr)), cycloarginyl tyrosine (Cyclo (Arg-Tyr)), And an embodiment comprising one or more tyrosine-containing cyclic dipeptides selected from the group consisting of cyclomethionyl tyrosine [Cyclo (Met-Tyr)]. In addition, there are various cyclic dipeptides other than tyrosine-containing cyclic dipeptides, for example, Cyclo (Ala-Ala), Cyclo (Pro-Pro), Cyclo (Gly-Pro), Cyclo (Gly-Phe), Cyclo (Gly -Leu), Cyclo (Gly-His), Cyclo (Ala-Glu), Cyclo (Arg-Val) and the like.
本発明で用いる環状ジペプチドは、当該分野で公知の方法に従って調製することができる。例えば、化学合成法や酵素法、微生物発酵法により製造されてもよく、直鎖状ペプチドを脱水及び環化させることにより合成されてもよく、特開２００３−２５２８９６号公報やJournal of Peptide Science, 10, 737-737, 2004に記載の方法に従って調製することもできる。例えば、動植物由来タンパク質を含む原料に酵素処理や熱処理を施して得られる動植物由来ペプチドをそのままで、あるいは、好ましくは精製処理した上でさらに高温加熱処理することで、環状ジペプチドを豊富に含む動植物由来ペプチド熱処理物を得ることができる。動植物由来ペプチドを精製する手段としては、特に限定されるものではないが、例えば、濾過、遠心分離、濃縮、限外濾過、凍結乾燥、粉末化等が挙げられる。即ち、本発明で用いる環状ジペプチドは、化学的又は生物的に合成されるものであってもよいし、或いは動植物由来ペプチドの加熱処理物またはその精製物から得られるものであってもよい。 The cyclic dipeptide used in the present invention can be prepared according to a method known in the art. For example, it may be produced by a chemical synthesis method, an enzymatic method, or a microbial fermentation method, or may be synthesized by dehydration and cyclization of a linear peptide, such as JP 2003-252896 A and Journal of Peptide Science, 10, 737-737, 2004. For example, animal or plant derived from animals and plants that are rich in cyclic dipeptides by subjecting the raw material containing animal or plant derived protein to an animal or plant derived peptide obtained by subjecting it to enzyme treatment or heat treatment as it is, or preferably after purification and further heat treatment. A heat-treated peptide can be obtained. The means for purifying animal and plant derived peptides is not particularly limited, and examples thereof include filtration, centrifugation, concentration, ultrafiltration, lyophilization, and pulverization. That is, the cyclic dipeptide used in the present invention may be synthesized chemically or biologically, or may be obtained from a heat-treated product of animal or plant derived peptides or a purified product thereof.
本明細書における「動植物由来ペプチド」は特に限定されないが、例えば、大豆、茶葉、麦、麦芽、コーヒー豆、ホエイ、カゼイン、プラセンタ、およびコラーゲンからなる群より選択される１種以上の原料に由来するものを用いることができる。即ち、大豆ペプチド、茶ペプチド、麦ペプチド、麦芽ペプチド、コーヒー豆ペプチド、乳ペプチド、プラセンタペプチド、コラーゲンペプチド等を用いることができる。これらのうち、本発明では麦芽ペプチド及び大豆ペプチドが好ましい。動植物由来ペプチドは、動植物由来のタンパク質又はタンパク質を含む原料から調製したものを用いてもよく、或いは市販品を用いてもよい。 “Animal and plant-derived peptide” in the present specification is not particularly limited, and is derived from, for example, one or more raw materials selected from the group consisting of soybeans, tea leaves, wheat, malt, coffee beans, whey, casein, placenta, and collagen. Can be used. That is, soybean peptide, tea peptide, wheat peptide, malt peptide, coffee bean peptide, milk peptide, placenta peptide, collagen peptide and the like can be used. Of these, malt peptide and soybean peptide are preferred in the present invention. The animal and plant-derived peptide may be a protein prepared from an animal or plant-derived protein or a raw material containing protein, or a commercially available product may be used.
本明細書でいう「大豆ペプチド」とは、大豆タンパク質に酵素処理や熱処理を施し、タンパク質を低分子化することによって得られる低分子ペプチドをいう。原料となる大豆（学名：Glycine max）は品種や産地などの制限なく用いることができ、粉砕品などの加工品段階のものを用いることもできる。市販の大豆ペプチドとしては、例えば、ハイニュートＡＭ、ハイニュートＤＣ、ハイニュートＨＫ（以上、不二精油社製）などを用いることができる。 As used herein, “soy peptide” refers to a low molecular weight peptide obtained by subjecting soy protein to enzyme treatment or heat treatment to lower the molecular weight of the protein. Soybeans (scientific name: Glycine max) used as a raw material can be used without restriction of varieties and production areas, and can also be used in processed products such as pulverized products. As a commercially available soybean peptide, for example, High Newt AM, High Newt DC, High Newt HK (manufactured by Fuji Oil Co., Ltd.) and the like can be used.
本明細書でいう「茶ペプチド」とは、茶（茶葉や茶殻を含む）抽出物に酵素処理や熱処理を施し、タンパク質を低分子化することによって得られる茶由来の低分子ペプチドをいう。抽出原料となる茶葉としては、茶樹（学名：Camellia sinensis）を用いて製造された茶葉の葉、茎など、抽出して飲用可能な部位を使用することができる。また、その形態も大葉、粉状など制限されない。茶葉の収穫期についても、所望する香味に合わせて適宜選択できる。さらに、これまでの検討でジケトピペラジンを高濃度に含有する植物エキス（茶エキス）は、発酵過程を経ずに製造することで副生成物の生成を抑え、香味のよいものが得られることが明らかになっている。したがって、茶葉は、煎茶、番茶、ほうじ茶、玉露、かぶせ茶、甜茶等の蒸し製の不発酵茶（緑茶）や、嬉野茶、青柳茶、各種中国茶等の釜炒茶等の不発酵茶を用いることが好ましい。 As used herein, “tea peptide” refers to a low molecular weight peptide derived from tea obtained by subjecting a tea (including tea leaves or tea husk) extract to enzyme treatment or heat treatment to lower the protein. As a tea leaf used as an extraction raw material, a tea leaf (scientific name: Camellia sinensis) manufactured tea leaf leaf, stem, etc. that can be extracted and used can be used. Also, the form is not limited to large leaves or powders. The harvest time of tea leaves can also be selected appropriately according to the desired flavor. Furthermore, plant extract (tea extract) containing diketopiperazine at a high concentration in the examination so far can be produced without undergoing a fermentation process to suppress the formation of by-products and obtain a flavorful product. Has been revealed. Therefore, tea leaves are steamed non-fermented tea (green tea) such as sencha, bancha, hojicha, gyokuro, kabusecha, and strawberry tea, and unfermented tea such as keen fried tea such as Ureshino tea, Aoyagi tea and various Chinese teas. It is preferable to use it.
本明細書でいう「麦ペプチド」とは、麦又はその粉砕物から得られる抽出物に酵素処理や熱処理を施し、タンパク質を低分子化することによって得られる麦由来の低分子ペプチドをいう。原料となる麦は、品種や産地などの制限なく用いることができ、大麦、小麦、ライ麦などが挙げられる。本明細書においては、麦ペプチドのうち、麦芽を原料としたものを特に「麦芽ペプチド」と称する。麦芽ペプチドとしては、大麦の種子を発芽させた大麦麦芽が好適に用いられる。なお、本明細書では大麦麦芽のことを単に麦芽と表記することもある。 As used herein, “wheat peptide” refers to a low molecular weight peptide derived from wheat that is obtained by subjecting an extract obtained from wheat or a pulverized product thereof to enzymatic treatment or heat treatment to lower the molecular weight of the protein. The barley used as a raw material can be used without restriction of varieties and production areas, and examples thereof include barley, wheat and rye. In the present specification, among malt peptides, those using malt as a raw material are particularly referred to as “malt peptides”. As the malt peptide, barley malt obtained by germinating barley seeds is preferably used. In the present specification, barley malt may be simply referred to as malt.
本明細書でいう「コーヒー豆ペプチド」とは、コーヒー豆又はその粉砕物から得られる抽出物に酵素処理や熱処理を施し、タンパク質を低分子化することによって得られるコーヒー豆由来の低分子ペプチドをいう。原料となるコーヒー豆は、品種や産地などの制限なく用いることができる。 The term “coffee bean peptide” as used herein refers to a low molecular weight peptide derived from coffee beans obtained by subjecting an extract obtained from coffee beans or a pulverized product thereof to an enzyme treatment or heat treatment to lower the molecular weight of the protein. Say. The coffee beans used as a raw material can be used without any restrictions such as varieties and production areas.
本明細書でいう「乳ペプチド」とは、天然の乳由来の成分である乳蛋白質をアミノ酸が少なくとも数個結合した分子に分解したものである。より具体的には、ホエイ（乳清タンパク質）又はカゼイン等の乳蛋白質をプロテナーゼ等の酵素により加水分解し、これを濾過して得られる濾液を殺菌及び／又は濃縮して乾燥することにより得られるホエイペプチド、カゼインペプチド等が挙げられる。市販のホエイペプチドとしては、たとえば「パワーペプチド（登録商標）」（株式会社明治）、ＣＵ２５００Ａ（森永乳業株式会社）、市販のカゼインペプチドとしては、「ホスホカゼインペプチド」（太陽化学株式会社、株式会社明治フードマテリア）などがある。 As used herein, “milk peptide” is a product obtained by decomposing milk protein, which is a component derived from natural milk, into a molecule in which at least several amino acids are bound. More specifically, it is obtained by hydrolyzing milk protein such as whey (whey protein) or casein with an enzyme such as proteinase, and filtering and sterilizing and / or concentrating and drying the filtrate. Examples include whey peptides and casein peptides. Examples of commercially available whey peptides include “Power Peptide (registered trademark)” (Meiji Co., Ltd.) and CU2500A (Morinaga Milk Industry Co., Ltd.). Examples of commercially available casein peptides include “Phosphocasein Peptide” (Taiyo Chemical Co., Ltd.). Meiji Food Materia).
プラセンタとは哺乳類の胎盤のことであり、その優れた機能性から、近年、健康食品、化粧品、医薬品素材として用いられている。本明細書において「プラセンタペプチド」とは、プラセンタを酵素処理、又は亜臨界処理により可溶化、低分子化したものをいう。また、本来の意味とは異なるが、植物の胎座から得られる抽出物が胎盤由来のプラセンタと同等の生理学的効果を有するものとして健康食品、化粧品等に利用されており、これらは植物プラセンタと呼ばれる。本明細書における「プラセンタペプチド」には、植物プラセンタに酵素処理、又は亜臨界処理等を施し、可溶化、低分子化したものも含まれる。市販のプラセンタとしては、「豚プラセンタＡＬ−２０」「馬プラセンタＡＬ−２０」（以上、三共理化工業株式会社）、「植物プラセンタ（メロン胎座）」（香栄興業株式会社）などが挙げられる。 Placenta is the placenta of mammals, and because of its excellent functionality, it has been used in recent years as a health food, cosmetics, and pharmaceutical material. In the present specification, “placenta peptide” refers to a placenta that has been solubilized and reduced in molecular weight by enzyme treatment or subcritical treatment. In addition, although different from the original meaning, extracts obtained from plant placenta are used in health foods, cosmetics, etc. as having a physiological effect equivalent to placenta derived from placenta. be called. The “placenta peptide” in the present specification includes those obtained by subjecting plant placenta to enzyme treatment or subcritical treatment, solubilization and low molecular weight. Examples of commercially available placenta include “Pig Placenta AL-20”, “Horse Placenta AL-20” (Sankyo Rika Kogyo Co., Ltd.), “Plant Placenta (Melon Placenta)” (Koei Kogyo Co., Ltd.), and the like. .
本明細書でいう「コラーゲンペプチド」とは、コラーゲン又はその粉砕物を酵素処理や熱処理を施し、コラーゲンを低分子化することによって得られる低分子ペプチドをいう。コラーゲンは動物の結合組織の主要なタンパク質であり、ヒトを含めた哺乳類の身体に最も大量に含まれるタンパク質である。市販のコラーゲンペプチドとしては、「スーパーコラーゲンペプチドＳＣＰシリーズ」、「イクオスＨＤＬシリーズ（魚）」、「コラーゲンペプチド８００Ｆ（豚）」（以上、新田ゼラチン株式会社）、「ニッピペプタイド（豚）」、「ニッピペプタイド（魚）」、「ＭＤＰ−１」（以上、株式会社ニッピ）などが挙げられる。 As used herein, “collagen peptide” refers to a low molecular peptide obtained by subjecting collagen or a pulverized product thereof to enzyme treatment or heat treatment to lower the molecular weight of collagen. Collagen is a major protein in animal connective tissue and is the most abundant protein in mammalian bodies including humans. Commercially available collagen peptides include “Super Collagen Peptide SCP Series”, “Ikuos HDL Series (Fish)”, “Collagen Peptide 800F (Pig)” (above, Nitta Gelatin Inc.), “Nippi Peptide (Pig)”, "Nippi peptide (fish)", "MDP-1" (above, Nippi Co., Ltd.) etc. are mentioned.
上述した通り、動植物由来ペプチドを高温加熱処理することで、環状ジペプチドを豊富に含む動植物由来ペプチド熱処理物を得ることができる。本明細書において「高温加熱処理」としては、１００℃以上の温度かつ大気圧を超える圧力下で一定時間処理することが好ましい。高温高圧処理装置としては、耐圧性抽出装置や圧力鍋、オートクレーブなどを条件に合わせて用いることができる。 As described above, animal and plant derived peptide heat-treated products rich in cyclic dipeptides can be obtained by high-temperature heat treatment of the animal and plant derived peptides. In the present specification, the “high temperature heat treatment” is preferably performed at a temperature of 100 ° C. or higher and a pressure exceeding the atmospheric pressure for a certain period of time. As the high-temperature and high-pressure treatment device, a pressure-resistant extraction device, a pressure cooker, an autoclave, or the like can be used according to conditions.
高温加熱処理における温度は、１００℃以上であるのが望ましく、好ましくは１００℃〜１７０℃、より好ましくは１１０℃〜１５０℃、さらにより好ましくは１２０℃〜１４０℃である。なお、この温度は、加熱装置として耐圧性抽出装置を用いた場合には抽出カラムの出口温度を測定した値を示し、加熱装置としてオートクレーブを用いた場合には、圧力容器内の中心温度を測定した値を示す。 The temperature in the high temperature heat treatment is desirably 100 ° C or higher, preferably 100 ° C to 170 ° C, more preferably 110 ° C to 150 ° C, and still more preferably 120 ° C to 140 ° C. In addition, this temperature shows the value which measured the outlet temperature of an extraction column, when using a pressure-resistant extraction device as a heating device, and measures the center temperature in a pressure vessel when using an autoclave as a heating device. Value.
高温加熱処理における圧力は、大気圧を超える圧力であるのが望ましく、好ましくは０．１０１ＭＰａ〜０．７９ＭＰａ、より好ましくは０．１０１ＭＰａ〜０．６０ＭＰａ、さらにより好ましくは０．１０１ＭＰａ〜０．４８ＭＰａである。 The pressure in the high-temperature heat treatment is desirably a pressure exceeding atmospheric pressure, preferably 0.101 MPa to 0.79 MPa, more preferably 0.101 MPa to 0.60 MPa, and even more preferably 0.101 MPa to 0.48 MPa. It is.
高温加熱処理時間は、環状ジペプチドを含む処理物を得る観点から、好ましくは１５分〜６００分、より好ましくは３０分〜５００分、さらにより好ましくは６０分〜３００分である。 The high temperature heat treatment time is preferably 15 minutes to 600 minutes, more preferably 30 minutes to 500 minutes, and even more preferably 60 minutes to 300 minutes, from the viewpoint of obtaining a treated product containing a cyclic dipeptide.
また、動植物由来ペプチドの高温加熱処理条件は、環状ジペプチドを含む処理物が得られる限り特に限定されないが、好ましくは［温度：圧力：時間］が［１００℃〜１７０℃：０．１０１ＭＰａ〜０．７９ＭＰａ：１５分〜６００分］、より好ましくは［１１０℃〜１５０℃：０．１０１ＭＰａ〜０．６０ＭＰａ：３０分〜５００分］、さらにより好ましくは［１２０℃〜１４０℃：０．１０１ＭＰａ〜０．４８ＭＰａ：６０分〜３００分］である。 Moreover, the high-temperature heat treatment conditions for the animal and plant-derived peptide are not particularly limited as long as a treated product containing a cyclic dipeptide is obtained, but preferably [temperature: pressure: time] is [100 ° C to 170 ° C: 0.101 MPa to 0.001. 79 MPa: 15 minutes to 600 minutes], more preferably [110 ° C. to 150 ° C .: 0.101 MPa to 0.60 MPa: 30 minutes to 500 minutes], and even more preferably [120 ° C. to 140 ° C .: 0.101 MPa to 0]. 48 MPa: 60 minutes to 300 minutes].
なお、得られた動植物由来ペプチド熱処理物に対して、所望により、濾過、遠心分離、濃縮、限外濾過、凍結乾燥、粉末化等の精製処理を行ってもよい。また、動植物由来ペプチド熱処理物中の特定の環状ジペプチドが所望の含有量に満たなければ、不足する特定の環状ジペプチドについては他の動動植物由来ペプチドや市販品、合成品を用いて適宜追加することもできる。 In addition, you may perform refinement | purification processes, such as filtration, centrifugation, concentration, ultrafiltration, lyophilization | freeze-drying, and pulverization, with respect to the obtained heat-processed animal-plant-derived peptide. In addition, if the specific cyclic dipeptide in the heat-treated peptide derived from animals and plants does not satisfy the desired content, the specific cyclic dipeptide that is deficient should be appropriately added using other animals and plants derived peptides, commercial products, or synthetic products. You can also.
本発明にかかる容器詰飲料中の環状ジペプチドの含有量（総含有量）は、環状ジペプチドに求める生理活性機能の観点から１０ｐｐｍ以上であり、５０ｐｐｍ以上が好ましく、８０ｐｐｍ以上が好ましく、１００ｐｐｍ以上がより好ましく、５００ｐｐｍ以上がさらに好ましく、また、環状ジペプチド由来の香味の観点から８７００ｐｐｍ以下であり、４５００ｐｐｍ以下が好ましく、３３００ｐｐｍ以下がより好ましく、１６００ｐｐｍ以下がさらに好ましく、６５０ｐｐｍ以下がさらに好ましい。すなわち、本発明にかかる容器詰飲料中の環状ジペプチドの含有量は、１０〜８７００ｐｐｍであり、好適範囲として、１０〜４５００ｐｐｍ、１０〜３３００ｐｐｍ、１０〜１６００ｐｐｍ、１０〜６５０ｐｐｍ、１０〜５００ｐｐｍ、１０〜１００ｐｐｍ、１０〜８０ｐｐｍ、１０〜５０ｐｐｍ、５０〜８７００ｐｐｍ、５０〜４５００ｐｐｍ、５０〜３３００ｐｐｍ、５０〜１６００ｐｐｍ、５０〜６５０ｐｐｍ、５０〜５００ｐｐｍ、５０〜１００ｐｐｍ、５０〜８０ｐｐｍ、８０〜８７００ｐｐｍ、８０〜４５００ｐｐｍ、８０〜３３００ｐｐｍ、８０〜１６００ｐｐｍ、８０〜６５０ｐｐｍ、８０〜５００ｐｐｍ、８０〜１００ｐｐｍ、１００〜８７００ｐｐｍ、１００〜４５００ｐｐｍ、１００〜３３００ｐｐｍ、１００〜１６００ｐｐｍ、１００〜６５０ｐｐｍ、１００〜５００ｐｐｍ、５００〜８７００ｐｐｍ、５００〜４５００ｐｐｍ、５００〜３３００ｐｐｍ、５００〜１６００ｐｐｍ、５００〜６５０ｐｐｍ、６５０〜８７００ｐｐｍ、６５０〜４５００ｐｐｍ、６５０〜３３００ｐｐｍ、６５０〜１６００ｐｐｍ、１６００〜８７００ｐｐｍ、１６００〜４５００ｐｐｍ、１６００〜３３００ｐｐｍ、３３００〜８７００ｐｐｍ、３３００〜４５００ｐｐｍ、４５００〜８７００ｐｐｍなどが挙げられる。また、このうち、チロシン含有環状ジペプチドの含有量（総含有量）が１〜４００ｐｐｍであると、尿酸値低減効果を付与する観点から好ましく、５〜４００ｐｐｍがより好ましく、１０〜４００ｐｐｍがさらに好ましく、５０〜４００ｐｐｍがさらに好ましい。 The content (total content) of the cyclic dipeptide in the packaged beverage according to the present invention is 10 ppm or more, preferably 50 ppm or more, preferably 80 ppm or more, more preferably 100 ppm or more from the viewpoint of the physiologically active function required for the cyclic dipeptide. Preferably, 500 ppm or more is more preferable, and from the viewpoint of the flavor derived from the cyclic dipeptide, it is 8700 ppm or less, 4500 ppm or less is preferable, 3300 ppm or less is more preferable, 1600 ppm or less is more preferable, and 650 ppm or less is more preferable. That is, the content of the cyclic dipeptide in the packaged beverage according to the present invention is 10 to 8700 ppm, and 10 to 4500 ppm, 10 to 3300 ppm, 10 to 1600 ppm, 10 to 650 ppm, 10 to 500 ppm, 10 to 10 ppm are preferable ranges. 100 ppm, 10-80 ppm, 10-50 ppm, 50-8700 ppm, 50-4500 ppm, 50-3300 ppm, 50-1600 ppm, 50-650 ppm, 50-500 ppm, 50-100 ppm, 50-80 ppm, 80-8700 ppm, 80-4500 ppm, 80-3300 ppm, 80-1600 ppm, 80-650 ppm, 80-500 ppm, 80-100 ppm, 100-8700 ppm, 100-4500 ppm, 100-3300 ppm, 100-1 00ppm, 100-650ppm, 100-500ppm, 500-8700ppm, 500-4500ppm, 500-3300ppm, 500-1600ppm, 500-650ppm, 650-8700ppm, 650-4500ppm, 650-3300ppm, 650-1600ppm, 1600-8700ppm, 1600-4500ppm, 1600-3300ppm, 3300-8700ppm, 3300-4500ppm, 4500-8700ppm, etc. are mentioned. Of these, the tyrosine-containing cyclic dipeptide content (total content) is preferably 1 to 400 ppm from the viewpoint of imparting a uric acid value reducing effect, more preferably 5 to 400 ppm, and even more preferably 10 to 400 ppm. More preferred is 50 to 400 ppm.
環状ジペプチドの含有量は、公知の方法に従って測定することができる。例えば、ＬＣ−ＭＳ／ＭＳ又は糖度計を用いて測定することができる。本明細書において、環状ジペプチドの含有量は、ＬＣ−ＭＳ／ＭＳで測定された値を指す。分析詳細条件については以下の通り。 The content of the cyclic dipeptide can be measured according to a known method. For example, it can measure using LC-MS / MS or a saccharimeter. In this specification, content of cyclic dipeptide refers to the value measured by LC-MS / MS. The detailed analysis conditions are as follows.
（ＬＣ−ＭＳ／ＭＳ分析条件）
ＬＣ装置 SHIMADZU UFLC XR
カラム Agilent technologies Zorbax SB-AQ 1.8μｍ 2.1 x 150ｍｍ
カラム温度 ４０℃
移動相 Ａ：０．１％ ギ酸、Ｂ：メタノールのグラジエント分析
流速 総量０．２ｍＬ／ｍｉｎ
注入量 ２μＬ
検出器 AB Sciex 4000 Q TRAP（登録商標） - Turbo Spray (ESI) -Scheduled MRM (multiple reaction monitoring)
ノズル位置 上４ｍｍ、横７ｍｍ
MRM detection windou 40 sec, Target Scan Time 0.5 sec
[Positive mode]Scheduled MRM にて分析
イオンソース部条件 CUR20.0, CAD6, IS 5500, TEM 700, GS1 70, GS2 70(LC-MS / MS analysis conditions)
LC device SHIMADZU UFLC XR
Column Agilent technologies Zorbax SB-AQ 1.8μm 2.1 x 150mm
Column temperature 40 ° C
Mobile phase A: 0.1% formic acid, B: Methanol gradient analysis flow rate Total amount 0.2 mL / min
Injection volume 2μL
Detector AB Sciex 4000 Q TRAP (R)-Turbo Spray (ESI) -Scheduled MRM (multiple reaction monitoring)
Nozzle position 4mm above, 7mm wide
MRM detection windou 40 sec, Target Scan Time 0.5 sec
[Positive mode] Analysis with Scheduled MRM Ion source section conditions CUR20.0, CAD6, IS 5500, TEM 700, GS1 70, GS2 70
本発明にかかる容器詰飲料は、苦味物質を含む。苦味物質は、１種のみを用いてもよいし、２種以上を用いてもよい。苦味物質は、容器詰飲料の原料に由来するものでもよいし、市販の苦味料などを添加してもよいし、これらを組み合わせて使用してもよい。例えば、容器詰飲料がビールテイスト飲料の場合には、苦味物質としては、イソα酸、ナリンギン、ホップ抽出物、柑橘抽出物、ニガキ抽出物、コーヒー抽出物、茶抽出物、ゴーヤ抽出物、ハス胚芽抽出物、キダチアロエ抽出物、及びニガヨモギ抽出物などが挙げられ、ビールテイスト感を付与する観点から、苦味物質としてホップ抽出物が好ましいが、原料以外のホップからの抽出物として、市販のホップ抽出物製剤を配合してもよい。市販のホップ抽出物製剤としては、ＩＳＯＨＯＰ（Ｊｏｈｎ Ｉ． ＨＡＡＳ社）などが挙げられる。ホップの抽出手段としては公知の技術であれば何ら限定されず用いることができる。たとえばホップ抽出物中のイソα酸は、ＥＢＣ（Ｅｕｒｏｐｅａｎ Ｂｒｅｗｅｒｙ Ｃｏｎｖｅｎｔｉｏｎ）が発行している分析法の規定「Ａｎａｌｙｔｉｃａ−ＥＢＣ」のＭｅｔｈｏｄ ７．７に従って測定することができる。 The packaged beverage according to the present invention contains a bitter substance. Only one kind of bitter substance may be used, or two or more kinds may be used. The bitter substance may be derived from the raw material of the packaged beverage, a commercially available bitter agent or the like may be added, or these may be used in combination. For example, when the packaged beverage is a beer-taste beverage, the bitter substances include isoalpha acid, naringin, hop extract, citrus extract, nigaki extract, coffee extract, tea extract, bitter gourd extract, lotus From the viewpoint of imparting a beer taste feeling, a hop extract is preferred as a bitter substance, but a commercially available hop extract as an extract from hops other than the raw material is mentioned, such as a germ extract, a yellow aloe extract, and a sagebrush extract A physical preparation may be blended. Examples of commercially available hop extract preparations include ISOHOP (John I. HAAS). As a hop extraction means, any known technique can be used without any limitation. For example, the isoalpha acid in the hop extract can be measured in accordance with Method 7.7 of the analytical method “Analytica-EBC” published by EBC (European Brewery Convention).
本発明にかかる容器詰飲料中の苦味物質の含有量は、複雑な苦味の質を付与して豊かな味わいを付与する観点から、１ｐｐｍ以上であり、３ｐｐｍ以上が好ましく、５ｐｐｍ以上がより好ましく、１０ｐｐｍ以上がさらに好ましく、また、苦味物質由来の適度な苦味強度の観点から、５０ｐｐｍ以下であり、４５ｐｐｍ以下が好ましく、３５ｐｐｍ以下がより好ましい。すなわち、本発明にかかる容器詰飲料中の苦味物質の含有量は、１〜５０ｐｐｍであり、好ましくは３〜４５ｐｐｍ、より好ましくは５〜３５ｐｐｍ、さらに好ましくは１０〜３５ｐｐｍである。容器詰飲料中に２種以上の苦味物質が含まれる場合、苦味物質の含有量は、その合計量を意味する。 The content of the bitter substance in the packaged beverage according to the present invention is 1 ppm or more, preferably 3 ppm or more, more preferably 5 ppm or more, from the viewpoint of imparting a complex bitter taste quality and imparting a rich taste. 10 ppm or more is more preferable, and from the viewpoint of moderate bitterness intensity derived from a bitter substance, it is 50 ppm or less, preferably 45 ppm or less, and more preferably 35 ppm or less. That is, the content of the bitter substance in the packaged beverage according to the present invention is 1 to 50 ppm, preferably 3 to 45 ppm, more preferably 5 to 35 ppm, and still more preferably 10 to 35 ppm. When two or more kinds of bitter substances are contained in the packaged beverage, the content of the bitter substances means the total amount thereof.
本発明にかかる容器詰飲料の苦味価は、３〜７０が好ましく、４〜５０がより好ましく、５〜３５がさらに好ましい。苦味価は、例えば、ＢＣＯＪビール分析法（財団法人日本醸造協会発行、ビール酒造組合国際技術委員会（分析委員会）編集１９９６年４月１日発行）の『８．１５苦味価』に記載されている方法によって測定することができる。 The bitterness value of the packaged beverage according to the present invention is preferably 3 to 70, more preferably 4 to 50, and still more preferably 5 to 35. The bitterness value is described in, for example, “8.15 Bitterness Value” of the BCOJ Beer Analysis Method (issued by the Japan Brewing Association, edited by the International Technical Committee of the Brewery Association (Analytical Committee), issued April 1, 1996). Can be measured by the method.
本発明にかかる容器詰飲料は、容器詰めされた飲料であれば特に限定されるものではなく、密封か、非密封かを問わない。飲料を充填する容器としては、例えば、ビン、缶、樽、ペットボトル、紙パック、パウチなどが挙げられる。充填される飲料の種類としては、例えば、ビールテイスト飲料、チューハイなどのアルコール飲料、ノンアルコールビールテイスト飲料、炭酸飲料、果汁飲料、清涼飲料、栄養ドリンクなどが挙げられる。 The container-packed drink concerning this invention will not be specifically limited if it is a container-packed drink, It does not ask | require whether it is sealed or unsealed. Examples of the container for filling a beverage include a bottle, a can, a barrel, a plastic bottle, a paper pack, and a pouch. Examples of the type of beverage to be filled include beer-taste beverages, alcoholic beverages such as Chuhai, non-alcoholic beer-taste beverages, carbonated beverages, fruit juice beverages, soft drinks, and nutritional drinks.
本発明にかかる容器詰飲料の一態様として、アルコールを含有するビールテイスト飲料が挙げられるが、本態様の飲料は、環状ジペプチドを用いる以外は、一般的なビールテイスト飲料と同様にして製造できる。また、このときのアルコールとはエタノールを指し、エタノール含量としては容量比で１％〜１０％が好ましいが、特に限定されるものではない。さらに、該ビールテイスト飲料に含まれるアルコール分の由来としては、醗酵、非醗酵に限定されるものではない。以下に、一般的なビールテイスト飲料の製造工程を示す。一般的なビールテイスト飲料は麦芽を原料として使用するものとしないものとがあり、以下のように製造することができる。 Although the beer taste drink containing alcohol is mentioned as one aspect | mode of the container-packed drink concerning this invention, The drink of this aspect can be manufactured similarly to a common beer taste drink except using a cyclic dipeptide. The alcohol at this time refers to ethanol, and the ethanol content is preferably 1% to 10% by volume, but is not particularly limited. Furthermore, the origin of the alcohol contained in the beer-taste beverage is not limited to fermentation and non-fermentation. Below, the manufacturing process of a general beer taste drink is shown. Common beer-taste beverages may or may not use malt as a raw material and can be produced as follows.
麦芽を原料として使用して製造されるアルコールを含有するビールテイスト飲料は、まず、麦芽等の麦の他、必要に応じて他の穀物、でんぷん、糖類、又は着色料などの原料及び水を含む混合物に、必要に応じてアミラーゼなどの酵素を添加し、糊化、糖化を行なわせ、ろ過し、糖化液とする。糖化液を煮沸し、清澄タンクにて凝固タンパク質などの固形分を取り除く。この糖化液の代替として、麦芽エキスに温水等を加えて煮沸してもよい。糖化工程、煮沸工程、固形分除去工程などにおける条件は、知られている条件を用いればよい。醗酵・貯酒工程などにおける条件は、知られている条件を用いればよい。また、酵母によって環状ジペプチドの資化が起こった場合には、必要に応じて添加量を調整することができる。得られた醗酵液を濾過し、得られた濾過液に炭酸ガスを加える。その後、容器に充填し殺菌工程を経て目的のビールテイスト飲料を得る。このとき、前記各工程においてビールテイスト飲料としてより好ましい風味を得るために、脂肪酸エステルや酢酸エチル、酢酸イソアミルといった香気成分の添加を充填までのどの工程で行ってもよい。前記各工程において環状ジペプチドや苦味物質の添加は、充填までのどの工程で行ってもよい。環状ジペプチドの添加は、好ましくは前記した原料の加熱処理物またはその精製物を環状ジペプチド含有成分として用いて行うことができる。 A beer-taste beverage containing alcohol produced using malt as a raw material first contains, in addition to wheat such as malt, raw materials such as other grains, starch, sugars, or coloring agents, and water as necessary. If necessary, an enzyme such as amylase is added to the mixture for gelatinization and saccharification, followed by filtration to obtain a saccharified solution. Boil the saccharified solution and remove solids such as coagulated protein in the clarification tank. As an alternative to this saccharified solution, warm water or the like may be added to the malt extract and boiled. Known conditions may be used as conditions in the saccharification process, boiling process, solid content removal process, and the like. Known conditions may be used as conditions in the fermentation / storage process. Moreover, when utilization of cyclic dipeptide occurs by yeast, the addition amount can be adjusted as necessary. The obtained fermentation liquid is filtered, and carbon dioxide gas is added to the obtained filtrate. Then, the container is filled and the target beer-taste drink is obtained through a sterilization process. At this time, in order to obtain a more preferable flavor as a beer-taste beverage in each of the above steps, addition of an aromatic component such as fatty acid ester, ethyl acetate, or isoamyl acetate may be performed in any step until filling. In each of the above steps, the cyclic dipeptide and the bitter substance may be added at any step up to filling. The cyclic dipeptide can be preferably added using the above-mentioned heat-treated product of the raw material or a purified product thereof as a cyclic dipeptide-containing component.
麦芽を原料として使用せずに製造されるアルコールを含有するビールテイスト飲料は、炭素源を含有する液糖、麦又は麦芽以外のアミノ酸含有材料としての窒素源、色素等を、温水と共に混合し、液糖溶液とする。該液糖溶液は、煮沸する。醗酵・貯酒工程などにおける条件は、知られている条件を用いればよい。また、酵母によって環状ジペプチドの資化によって含有量が変化した場合には、必要に応じて添加量を調整することができる。得られた醗酵液を濾過し、得られた濾過液に炭酸ガスを加える。その後、容器に充填し殺菌工程を経て目的のビールテイスト飲料を得る。このとき、前記各工程においてビールテイスト飲料としてより好ましい風味を得るために、脂肪酸エステルや酢酸エチル、酢酸イソアミルといった香気成分の添加を充填までのどの工程で行ってもよい。前記各工程において環状ジペプチドや苦味物質の添加は、充填までのどの工程で行ってもよい。環状ジペプチドの添加は、好ましくは前記した原料の加熱処理物またはその精製物を環状ジペプチド含有成分として用いて行うことができる。 A beer-taste beverage containing alcohol produced without using malt as a raw material is a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than wheat or malt, a pigment, etc., mixed with warm water, Use a liquid sugar solution. The liquid sugar solution is boiled. Known conditions may be used as conditions in the fermentation / storage process. Moreover, when content changes by utilization of cyclic dipeptide by yeast, the addition amount can be adjusted as needed. The obtained fermentation liquid is filtered, and carbon dioxide gas is added to the obtained filtrate. Then, the container is filled and the target beer-taste drink is obtained through a sterilization process. At this time, in order to obtain a more preferable flavor as a beer-taste beverage in each of the above steps, addition of an aromatic component such as fatty acid ester, ethyl acetate, or isoamyl acetate may be performed in any step until filling. In each of the above steps, the cyclic dipeptide and the bitter substance may be added at any step up to filling. The cyclic dipeptide can be preferably added using the above-mentioned heat-treated product of the raw material or a purified product thereof as a cyclic dipeptide-containing component.
非醗酵かつアルコールを含有するビールテイスト飲料は、麦芽を使用するしないに限らず、原料用アルコールなどを加えることにより最終製品のアルコール分を調整したものでもよい。原料用アルコールの添加は、糖化工程から充填工程までのどの工程で行ってもよい。前記各工程においてビールテイスト飲料としてより好ましい風味を得るために、脂肪酸エステルや酢酸エチル、酢酸イソアミルといった香気成分の添加を充填までのどの工程で行ってもよい。また、前記各工程において環状ジペプチドや苦味物質の添加は、充填までのどの工程で行ってもよい。環状ジペプチドの添加は、好ましくは前記した原料の加熱処理物またはその精製物を環状ジペプチド含有成分として用いて行うことができる。また、非醗酵かつアルコールを含有するビールテイスト飲料は、後述するノンアルコールビールテイスト飲料にアルコールを添加することによっても調製できる。添加されるアルコールとしては、ニュートラルスピリッツなどが挙げられる。 The non-fermented and alcohol-containing beer-taste beverage is not limited to using malt, and may be one in which the alcohol content of the final product is adjusted by adding raw material alcohol or the like. The addition of the raw material alcohol may be performed in any process from the saccharification process to the filling process. In order to obtain a more preferable flavor as a beer-taste beverage in each of the above steps, an aromatic component such as fatty acid ester, ethyl acetate, or isoamyl acetate may be added in any step until filling. In each of the above steps, the cyclic dipeptide and the bitter substance may be added in any step up to filling. The cyclic dipeptide can be preferably added using the above-mentioned heat-treated product of the raw material or a purified product thereof as a cyclic dipeptide-containing component. A non-fermented and alcohol-containing beer-taste beverage can also be prepared by adding alcohol to the non-alcohol beer-taste beverage described below. Examples of the alcohol to be added include neutral spirits.
本発明にかかる容器詰飲料の一態様として、ノンアルコールビールテイスト飲料が挙げられるが、本態様の飲料は、環状ジペプチドを用いる以外は、一般的なノンアルコールビールテイスト飲料と同様にして製造できる。以下に、一般的な非発酵のノンアルコールビールテイスト飲料の製造工程を示す。酵母による発酵工程を有さないことにより、ノンアルコールビール等のノンアルコールビールテイスト飲料を容易に製造することができる。一般的な非発酵のノンアルコールビールテイスト飲料は麦芽を原料として使用するものとしないものとがあり以下のように製造することができる。 A non-alcohol beer-taste beverage can be mentioned as one aspect of the packaged beverage according to the present invention, but the beverage of this embodiment can be produced in the same manner as a general non-alcohol beer-taste beverage, except that a cyclic dipeptide is used. 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.
麦芽を原料として使用して製造されるノンアルコールビールテイスト飲料は、まず、麦芽等の麦の他、必要に応じて他の穀物、でんぷん、糖類、又は着色料などの原料及び水を含む混合物に、必要に応じてアミラーゼなどの酵素を添加し、糊化、糖化を行なわせ、ろ過し、糖化液とする。糖化液を煮沸し、清澄タンクにて凝固タンパク質などの固形分を取り除く。この糖化液の代替として、麦芽エキスに温水等を加えて煮沸してもよい。糖化工程、煮沸工程、固形分除去工程などにおける条件は、知られている条件を用いればよい。煮沸後、得られた麦汁を濾過し、得られた濾過液に炭酸ガスを加える。その後、容器に充填し殺菌工程を経て目的のノンアルコールビールテイスト飲料を得る。前記各工程においてビールテイスト飲料としてより好ましい風味を得るために、脂肪酸エステルや酢酸エチル、酢酸イソアミルといった香気成分の添加を充填までのどの工程で行ってもよい。前記各工程において環状ジペプチドや苦味物質の添加は、充填までのどの工程で行ってもよい。環状ジペプチドの添加は、好ましくは前記した原料の加熱処理物またはその精製物を環状ジペプチド含有成分として用いて行うことができる。 A non-alcohol beer-taste beverage produced using malt as a raw material is first mixed with a mixture containing water such as malt and other ingredients such as cereals, starches, sugars, or colorants and water as required. If necessary, an enzyme such as amylase is added to allow gelatinization and saccharification, followed by filtration to obtain a saccharified solution. Boil the saccharified solution and remove solids such as coagulated protein in the clarification tank. As an alternative to this saccharified solution, warm water or the like may be added to the malt extract and boiled. Known conditions may be used as conditions in the saccharification process, boiling process, solid content removal process, 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. In order to obtain a more preferable flavor as a beer-taste beverage in each of the above steps, an aromatic component such as fatty acid ester, ethyl acetate, or isoamyl acetate may be added in any step until filling. In each of the above steps, the cyclic dipeptide and the bitter substance may be added at any step up to filling. The cyclic dipeptide can be preferably added using the above-mentioned heat-treated product of the raw material or a purified product thereof as a cyclic dipeptide-containing component.
麦芽を原料として使用しないノンアルコールビールテイスト飲料を製造する場合には、まず、任意に、炭素源を含有する液糖、麦又は麦芽以外のアミノ酸含有材料としての窒素源、色素等を、温水と共に混合し、原料溶液とする。該原料溶液は、煮沸してもよい。煮沸後の原料溶液に対して、炭酸ガスを加える。その後、容器に充填し殺菌工程を経て目的のノンアルコールビールテイスト飲料を得る。前記各工程においてビールテイスト飲料としてより好ましい風味を得るために、酸味料、脂肪酸エステルや酢酸エチル、酢酸イソアミルといった香気成分の添加を充填までのどの工程で行ってもよい。前記各工程において環状ジペプチドや苦味物質の添加は、充填までのどの工程で行ってもよい。環状ジペプチドの添加は、好ましくは前記した原料の加熱処理物またはその精製物を環状ジペプチド含有成分として用いて行うことができる。 When producing a non-alcohol beer-taste beverage that does not use malt as a raw material, first, optionally, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than wheat or malt, a pigment, etc., together with hot water Mix to make a raw material solution. The raw material solution may be boiled. Carbon dioxide gas is added to the raw material solution after boiling. Then, the container is filled and the target non-alcohol beer-taste drink is obtained through a sterilization process. In order to obtain a more preferable flavor as a beer-taste beverage in each of the above steps, the addition of aroma components such as acidulant, fatty acid ester, ethyl acetate, and isoamyl acetate may be performed in any step until filling. In each of the above steps, the cyclic dipeptide and the bitter substance may be added at any step up to filling. The cyclic dipeptide can be preferably added using the above-mentioned heat-treated product of the raw material or a purified product thereof as a cyclic dipeptide-containing component.
本明細書における「ビールテイスト飲料」とは、ビール様の風味をもつ炭酸飲料をいう。つまり、本明細書のビールテイスト飲料は、特に断わりがない場合、ビール風味の炭酸飲料を全て包含する。このうち、「ノンアルコールビールテイスト飲料」とは、アルコール度数が１％未満のビールテイスト飲料であり、好ましくは、アルコールを実質的に含まない。ここで、アルコールを実質的に含まない態様の飲料は、検出できない程度の極微量のアルコールを含有する飲料を除くものではない。アルコール度数が四捨五入により０．０％となる飲料、中でも、アルコール度数が四捨五入により０．００％となる飲料は、ノンアルコールビールテイスト飲料に包含される。本態様のビールテイスト飲料の種類としては、例えば、ノンアルコールのビールテイスト飲料、ビールテイストの清涼飲料などが含まれる。なお、ここでの「アルコール度数（アルコール含有量）」はエタノールの含有量を意味し、脂肪族アルコールは含まれない。 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. Among these, the “non-alcohol beer-taste beverage” is a beer-taste beverage having an alcohol content of less than 1%, and preferably contains substantially no alcohol. Here, the drink of the aspect which does not contain alcohol substantially does not exclude the drink containing the trace amount alcohol which cannot be detected. Beverages having an alcohol content of 0.0% due to rounding, especially beverages having an alcohol content of 0.00% due to rounding, are included in non-alcohol beer-taste beverages. As a kind of beer taste drink of this mode, a non-alcohol beer taste drink, a beer taste soft drink, etc. are contained, for example. Here, “alcohol content (alcohol content)” means the content of ethanol and does not include aliphatic alcohol.
本態様にかかるビールテイスト飲料のアルコール度数は、飲料中のアルコール分の含有量（ｖ／ｖ％）を意味し、公知のいずれの方法によっても測定することができるが、例えば、振動式密度計によって測定することができる。具体的には、飲料から濾過又は超音波によって炭酸ガスを抜いた試料を調製し、そして、その試料を直火蒸留し、得られた留液の１５℃における密度を測定し、国税庁所定分析法（平１９国税庁訓令第６号、平成１９年６月２２日改訂）の付表である「第２表 アルコール分と密度（１５℃）及び比重（１５/１５℃）換算表」を用いて換算して求めることができる。アルコール度が１．０％未満の低濃度の場合は、市販のアルコール測定装置や、ガスクロマトグラフィーを用いても良い。 The alcohol content of the beer-taste beverage according to the present embodiment 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.
本態様にかかるビールテイスト飲料に、酒感を付与する観点から、脂肪族アルコールを添加してもよい。脂肪族アルコールとしては、公知のものであれば特に制限されないが、炭素数４〜５の脂肪族アルコールが好ましい。本態様において、好ましい脂肪族アルコールとしては、炭素数４のものとして、２−メチル−１−プロパノール、１−ブタノール等が、炭素数５のものとして、３−メチル−１−ブタノール、１−ペンタノール、２−ペンタノール等が挙げられる。これらは１種又は２種以上の組み合せで用いることができる。炭素数４〜５の脂肪族アルコールの含有量は好ましくは０．０００２〜０．０００７質量％であり、より好ましくは０．０００３〜０．０００６質量％である。本明細書において、脂肪族アルコールの含有量は、ヘッドスペースガスクロマトグラフ法を用いて測定することができる。 An aliphatic alcohol may be added to the beer-taste beverage according to this embodiment from the viewpoint of imparting a sense of alcohol. The aliphatic alcohol is not particularly limited as long as it is a known one, but an aliphatic alcohol having 4 to 5 carbon atoms is preferable. In this embodiment, preferred aliphatic alcohols include those having 4 carbon atoms such as 2-methyl-1-propanol and 1-butanol, and those having 5 carbon atoms such as 3-methyl-1-butanol and 1-pen. Examples include butanol and 2-pentanol. These can be used alone or in combination of two or more. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007% by mass, and more preferably 0.0003 to 0.0006% by mass. In the present specification, the content of the aliphatic alcohol can be measured using a headspace gas chromatographic method.
（カロリー）
本態様にかかるビールテイスト飲料のうち、ノンアルコールビールテイスト飲料については、近年の低カロリー嗜好に合わせて、低カロリーであることが望ましい。従って、本態様にかかるビールテイスト飲料のカロリー数は、好ましくは５ｋｃａｌ／１００ｍＬ未満、より好ましくは４ｋｃａｌ／１００ｍＬ未満、更に好ましくは３ｋｃａｌ／１００ｍＬ未満である。(calorie)
Of the beer-taste beverages according to this aspect, the non-alcohol beer-taste beverages are preferably low in calories in accordance with recent low calorie preferences. Therefore, the number of calories in the beer-taste beverage according to this aspect 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.
本態様にかかるビールテイスト飲料に含まれるカロリー数は、基本的に健康増進法に関連して公表されている「栄養表示基準における栄養成分等の分析方法等について」に従って算出する。すなわち、原則として、定量した各種栄養成分の量に、それぞれの成分のエネルギー換算係数（タンパク質：４ｋｃａｌ／ｇ、脂質：９ｋｃａｌ／ｇ、糖質：４ｋｃａｌ／ｇ、食物繊維：２ｋｃａｌ／ｇ、アルコール：７ｋｃａｌ／ｇ、有機酸：３ｋｃａｌ／ｇ）を乗じたものの総和として算出することができる。詳細は、「栄養表示基準における栄養成分等の分析方法等について」を参照されたい。 The number of calories contained in the beer-taste beverage according to this aspect is calculated according to “Regarding Analysis Methods for Nutritional Components and the like 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”.
本態様にかかるビールテイスト飲料に含まれる各栄養成分量の具体的な測定手法は、健康増進法「栄養表示基準における栄養成分等の分析方法等について」に記載の各種分析法に従えばよい。または、財団法人 日本食品分析センターに依頼すれば、このような熱量及び／又は各栄養成分量を知ることができる。 A specific method for measuring the amount of each nutritional component contained in the beer-taste beverage according to this aspect may be according to various analysis methods described in the health promotion method “Analysis method of nutritional components and the like 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.
（糖質）
本態様にかかるビールテイスト飲料に含まれる糖質とは、食品の栄養表示基準（平成１５年厚生労働省告示第１７６号）に基づく糖質をいう。具体的には、糖質は、食品から、タンパク質、脂質、食物繊維、灰分、アルコール分及び水分を除いたものをいう。また、食品中の糖質の量は、当該食品の重量から、タンパク質、脂質、食物繊維、灰分及び水分の量を控除することにより算定される。この場合に、タンパク質、脂質、食物繊維、灰分及び水分の量は、栄養表示基準に掲げる方法により測定する。具体的には、タンパク質の量は窒素定量換算法で測定し、脂質の量はエーテル抽出法、クロロホルム・メタノール混液抽出法、ゲルベル法、酸分解法またはレーゼゴットリーブ法で測定し、食物繊維の量は高速液体クロマトグラフ法またはプロスキー法で測定し、灰分の量は酢酸マグネシウム添加灰化法、直接灰化法または硫酸添加灰化法で測定し、水分の量はカールフィッシャー法、乾燥助剤法、減圧過熱乾燥法、常圧加熱乾燥法またはプラスチックフィルム法で測定する。(Sugar)
The saccharide contained in the beer-taste beverage according to this embodiment 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.
本態様にかかるビールテイスト飲料は、近年の低糖質嗜好に合わせて、低糖質であることが望ましい。従って、本態様にかかるビールテイスト飲料の糖質の含有量は、好ましくは０．５ｇ／１００ｍＬ未満、より好ましくは０．４ｇ／１００ｍＬ以下、更に好ましくは０．３ｇ／１００ｍＬ以下である。また、下限は特に設定されないが、通常、０．１ｇ／１００ｍＬ程度であり、例えば、０．１５ｇ／１００ｍＬ以上であっても、０．２ｇ／１００ｍＬ以上であってもよい。 It is desirable that the beer-taste beverage according to this aspect has a low sugar content in accordance with recent low sugar preference. Therefore, the sugar content of the beer-taste beverage according to this embodiment 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.
（酸味料）
本態様にかかるビールテイスト飲料において使用される酸味料としては、クエン酸、乳酸、リン酸、及びリンゴ酸からなる群より選ばれる１種以上の酸を用いることが好ましい。また、本態様においては、前記酸以外の酸として、コハク酸、酒石酸、フマル酸および氷酢酸等も用いることができる。これらは食品に添加することが認められているものであれば制限なく用いることができる。本態様においては、まろやかな酸味を適切に付与する観点から乳酸と、やや刺激感のある酸味を適切に付与する観点からリン酸との組み合わせを用いることが好ましい。(Acidulant)
As the acidulant used in the beer-taste beverage according to this embodiment, 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 this embodiment, 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 this embodiment, 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.
酸味料の含有量は、本態様にかかるビールテイスト飲料中、クエン酸換算で、ビールテイスト感の付与の観点から、２００ｐｐｍ以上が好ましく、５５０ｐｐｍ以上がより好ましく、７００ｐｐｍ以上がさらに好ましく、また、酸味の観点から、１５０００ｐｐｍ以下が好ましく、５５００ｐｐｍ以下がより好ましく、２０００ｐｐｍ以下がさらに好ましい。従って、本態様において、酸味料の含有量は、クエン酸換算で、２００ｐｐｍ〜１５０００ｐｐｍ、好ましくは５５０ｐｐｍ〜５５００ｐｐｍ、より好ましくは７００ｐｐｍ〜１５００ｐｐｍなどの好適範囲が挙げられる。なお、本明細書において、クエン酸換算量とは、クエン酸の酸味度を基準として各酸味料の酸味度から換算される量のことであり、例えば、乳酸１００ｐｐｍに相当するクエン酸換算量は１２０ｐｐｍ、リン酸１００ｐｐｍに相当するクエン酸換算量は２００ｐｐｍ、リンゴ酸１００ｐｐｍに相当するクエン酸換算量は１２５ｐｐｍとして換算する。 The content of the sour agent is preferably 200 ppm or more, more preferably 550 ppm or more, further preferably 700 ppm or more, and more preferably 700 ppm or more from the viewpoint of imparting a beer taste feeling in terms of citric acid in the beer-taste beverage according to this embodiment. From this viewpoint, 15000 ppm or less is preferable, 5500 ppm or less is more preferable, and 2000 ppm or less is more preferable. Therefore, in this embodiment, the content of the sour agent is in a suitable range such as 200 ppm to 15000 ppm, preferably 550 ppm to 5500 ppm, more preferably 700 ppm to 1500 ppm in terms of citric acid. In addition, in this 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 The citric acid equivalent corresponding to 120 ppm and phosphoric acid 100 ppm is converted to 200 ppm, and the citric acid equivalent corresponding to malic acid 100 ppm is converted to 125 ppm.
ビールテイスト飲料中の酸味料の含有量については、高速液体クロマトグラフィー（ＨＰＬＣ）等により分析して算出されたものを指す。 About content of the sour agent in a beer taste drink, it points to what was analyzed and computed by high performance liquid chromatography (HPLC) etc.
（その他の原料）
本態様にかかるビールテイスト飲料は、本発明の効果を妨げない範囲で、必要に応じて、その他の原料を用いてもよい。例えば、甘味料（高甘味度甘味料を含む）、香料、酵母エキス、カラメル色素などの着色料、大豆サポニンやキラヤサポニン等の植物抽出サポニン系物質、コーンや大豆などの植物タンパク質およびペプチド含有物、ウシ血清アルブミン等のタンパク質系物質、食物繊維やアミノ酸などの調味料、アスコルビン酸等の酸化防止剤を、本発明の効果を妨げない範囲で必要に応じて用いることができる。(Other raw materials)
The beer taste drink concerning this aspect 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), fragrances, yeast extracts, caramel pigments and other colorants, 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-based 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.
かくして本態様にかかるビールテイスト飲料が得られる。本態様にかかるビールテイスト飲料のｐＨは、飲料の風味を良好にする観点から、３．０〜５．０が好ましく、３．５〜４．５がより好ましく、さらに好ましくは３．５〜４．０である。 Thus, the beer-taste beverage according to this embodiment is obtained. From the viewpoint of improving the flavor of the beverage, the pH of the beer-taste beverage according to this embodiment is preferably 3.0 to 5.0, more preferably 3.5 to 4.5, and still more preferably 3.5 to 4 .0.
以下、実施例を示して本発明を具体的に説明するが、本発明は下記実施例に制限されるものではない。 EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not restrict | limited to the following Example.
熱処理物の調製
以下の加熱処理方法に従い、各種原料の加熱処理を行った。加熱処理物に含まれる環状ジペプチドをＬＣ-ＭＳ/ＭＳ法により分析した結果を表１に示す。
表１に示す各種原料について、原料３ｇに、それぞれ１５ｍｌの蒸留水を加え、オートクレーブ（トミー精工社製）に入れて、１３５℃、０．３１ＭＰａ、３時間高温高圧処理を加えた。処理後の液体１０ｍｌを超純水で５０倍希釈して膜処理したものをＬＣ−ＭＳ／ＭＳに供し、各種環状ジペプチド濃度を求めた。ＬＣ−ＭＳ／ＭＳの処理条件詳細は、前記の分析条件に示したとおりである。Preparation of heat-treated product According to the following heat treatment method, various raw materials were heat-treated. Table 1 shows the results of analyzing the cyclic dipeptide contained in the heat-treated product by the LC-MS / MS method.
About each raw material shown in Table 1, 15 ml of distilled water was added to 3 g of the raw material, and the mixture was placed in an autoclave (manufactured by Tommy Seiko Co., Ltd.) and subjected to high temperature and high pressure treatment at 135 ° C., 0.31 MPa for 3 hours. 10 ml of the treated liquid was diluted 50-fold with ultrapure water and subjected to membrane treatment, and subjected to LC-MS / MS to determine various cyclic dipeptide concentrations. The details of the LC-MS / MS process conditions are as shown in the above analysis conditions.
表１に示す各種原料の詳細は以下のとおりである。
大豆ペプチド：ハイニュートＡＭ（不二製油社製）
麦芽ペプチド：欧州産麦芽粉砕物の酵素剤処理物
茶ペプチド：鹿児島県産一番茶葉（品種：やぶきた）の酵素剤処理物
ホエイペプチド：ＣＵ２５００Ａ（森永乳業株式会社）
コラーゲンペプチド：ＭＤＰ−１（株式会社ニッピ）Details of various raw materials shown in Table 1 are as follows.
Soy peptide: High Newt AM (Fuji Oil Co., Ltd.)
Malt peptide: Enzyme-treated product of European malt milled product Tea peptide: Ichiban tea leaf (variety: Yabukita) produced from Kagoshima Prefecture Whey peptide: CU2500A (Morinaga Dairy Co., Ltd.)
Collagen peptide: MDP-1 (Nippi Corporation)
＜ビールテイスト飲料の製造＞
表２に示すビールテイスト飲料を以下のように調製した。<Manufacture of beer-taste beverages>
The beer taste drink shown in Table 2 was prepared as follows.
実施例１〜９
ホップ抽出物製剤（イソα酸）、大豆ペプチド熱処理物、酸味料（リン酸）を、温水と共に混合し、該溶液を煮沸した。香料を加え濾過し、得られた濾過液に炭酸ガスを加え、麦芽不使用のノンアルコールビールテイスト飲料を得た。ｐＨは表２に示す通りであった。Examples 1-9
A hop extract preparation (iso-α acid), a soybean peptide heat-treated product, and a sour agent (phosphoric acid) were mixed with warm water, and the solution was boiled. Fragrance was added and filtered, and carbon dioxide gas was added to the obtained filtrate to obtain a non-alcohol beer-taste beverage without malt. The pH was as shown in Table 2.
実施例１０
実施例５のノンアルコールビールテイスト飲料にニュートラルスピリッツを添加することでアルコールを含有するビールテイスト飲料を得た。アルコール度数およびｐＨは表２に示す通りであった。Example 10
By adding neutral spirits to the non-alcohol beer-taste beverage of Example 5, a beer-taste beverage containing alcohol was obtained. The alcohol content and pH were as shown in Table 2.
実施例１１〜１６
大豆ペプチド熱処理物に代えて、コラーゲンペプチド熱処理物を配合した以外は実施例１〜９と同様に調製した。ｐＨは表３に示す通りであった。Examples 11-16
It replaced with the soybean peptide heat-processed material, and prepared similarly to Examples 1-9 except having mix | blended the collagen peptide heat-processed material. The pH was as shown in Table 3.
比較例１〜３
ホップ抽出物製剤（イソα酸）を使用しない以外は、実施例１〜９と同様に調製した。ｐＨは表２に示す通りであった。Comparative Examples 1-3
It prepared like Examples 1-9 except not using a hop extract formulation (iso alpha acid). The pH was as shown in Table 2.
比較例４
比較例２のノンアルコールビールテイスト飲料にニュートラルスピリッツを添加することでアルコールを含有するビールテイスト飲料を得た。アルコール度数およびｐＨは表２に示す通りであった。Comparative Example 4
By adding neutral spirits to the non-alcohol beer-taste beverage of Comparative Example 2, a beer-taste beverage containing alcohol was obtained. The alcohol content and pH were as shown in Table 2.
比較例５〜６
大豆ペプチド熱処理物に代えて、コラーゲンペプチド熱処理物を配合した以外は比較例１〜３と同様に調製した。ｐＨは表３に示す通りであった。Comparative Examples 5-6
It replaced with the soybean peptide heat-processed material, and prepared similarly to Comparative Examples 1-3 except having mix | blended the collagen peptide heat-processed material. The pH was as shown in Table 3.
＜香味の評価＞
各実施例、比較例のビールテイスト飲料の苦味の強さ、豊かな味わい、苦味のバランス、香味改善効果（後味の悪さと味のもったり感の改善）、および総合評価について、専門パネリスト６名による評点法による官能試験によって以下のように評価し、評価点の平均点を算出した。ここで、豊かな味わいとは、味に複雑さを感じる状態を指す。苦味のバランスとは、感じられる苦味が他の味わいに及ぼす影響を示す。苦味のバランスが好ましい場合には、苦味と甘み、酸味などがうまく調和した状態を示す。香味改善効果とは、実施例１〜９、比較例２、３のノンアルコールビールテイスト飲料については比較例１の評価を１点とし、実施例１１〜１６、比較例６のノンアルコールビールテイスト飲料については比較例５の評価を１点とし、実施例１０のアルコールを含有するビールテイスト飲料については比較例４の評価を１点とし、これを基準とした香味改善の程度を指す。総合評価の平均点は、２．０以上が好ましく、３．０以上がより好ましい。結果を表２に示す。
（苦味の強さ）
「強い」＝５点、「やや強い」＝４点、「良い」＝３点、「やや弱い」＝２点、「弱い」＝１点
（豊かな味わい）
「とてもあり」＝５点、「あり」＝４点、「ややあり」＝３点、「わずかにあり」＝２点、「なし」＝１点
（苦味のバランス）
「非常によい」＝５点、「よい」＝４点、「ややよい」＝３点、「ふつう」＝２点、「劣る」＝１点
（香味改善効果）
「とてもあり」＝５点、「あり」＝４点、「ややあり」＝３点、「わずかにあり」＝２点、「なし」＝１点
（総合評価）
「非常によい」＝５点、「よい」＝４点、「ややよい」＝３点、「ふつう」＝２点、「劣る」＝１点<Evaluation of flavor>
6 panelists specializing in the strength of bitterness, rich taste, balance of bitterness, flavor improvement effect (improvement of poor aftertaste and feeling of taste) and comprehensive evaluation of each example and comparative beer-taste beverage According to the sensory test based on the scoring method, the following evaluation was made, and the average score was calculated. Here, rich taste refers to a state where the taste feels complicated. Bitterness balance refers to the effect of the bitterness felt on other tastes. When the balance of bitterness is preferable, the bitterness, sweetness, acidity and the like are well harmonized. The non-alcohol beer-taste beverages of Examples 11 to 16 and Comparative Example 6 are regarded as the flavor improving effect with respect to the non-alcohol beer-taste beverages of Examples 1 to 9 and Comparative Examples 2 and 3. For the beer-taste beverage containing the alcohol of Example 10, the evaluation of Comparative Example 4 is given as one point, and the degree of flavor improvement based on this is indicated. The average score for comprehensive evaluation is preferably 2.0 or more, and more preferably 3.0 or more. The results are shown in Table 2.
(Strength of bitterness)
“Strong” = 5 points, “Slightly strong” = 4 points, “Good” = 3 points, “Slightly weak” = 2 points, “Weak” = 1 point (rich taste)
“Very present” = 5 points, “Yes” = 4 points, “Somewhat” = 3 points, “Slightly” = 2 points, “No” = 1 point (balance of bitterness)
“Very good” = 5 points, “Good” = 4 points, “Slightly good” = 3 points, “Normal” = 2 points, “Inferior” = 1 point (flavor improvement effect)
“Very present” = 5 points, “Yes” = 4 points, “Somewhat” = 3 points, “Slightly” = 2 points, “No” = 1 point (overall evaluation)
“Very good” = 5 points, “Good” = 4 points, “Slightly good” = 3 points, “Normal” = 2 points, “Inferior” = 1 point
各実施例、比較例から、大豆ペプチド熱処理物やコラーゲンペプチド熱処理物を用いた場合、飲料中の苦味物質の含有量が所定の範囲では、豊かな味わいがあり、苦味のバランスが良く、後味がしまり、味のもったり感がなく、風味が良好であったことがわかる。 From each example and comparative example, when the soybean peptide heat-treated product or collagen peptide heat-treated product is used, the content of the bitter substance in the beverage has a rich taste, a good balance of bitterness, and a good aftertaste. It can be seen that there was no tingling, no taste, and the flavor was good.
本発明の容器詰飲料は、環状ジペプチドを含有しつつも、風味のよい味わいを有するものであり、嗜好品として新たなテイストを提供できる。 The container-packed beverage of the present invention contains a cyclic dipeptide and has a good taste and can provide a new taste as a luxury product.
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| CN108587825A (en) * | 2018-04-27 | 2018-09-28 | 江苏省农业科学院 | A kind of soymilk beer drink and its production method |
| JP7411513B2 (en) * | 2020-07-01 | 2024-01-11 | サントリーホールディングス株式会社 | beer taste alcoholic beverage |
| JPWO2022004713A1 (en) * | 2020-07-01 | 2022-01-06 | ||
| WO2022004715A1 (en) * | 2020-07-01 | 2022-01-06 | サントリーホールディングス株式会社 | Beer-taste alcoholic beverage |
| WO2022004711A1 (en) * | 2020-07-01 | 2022-01-06 | サントリーホールディングス株式会社 | Non-alcoholic beer-like beverage |
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| WO2017168718A1 (en) | 2017-10-05 |
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