JPWO2020031376A1 - Beer-taste beverages and their manufacturing methods - Google Patents
Beer-taste beverages and their manufacturing methods Download PDFInfo
- Publication number
- JPWO2020031376A1 JPWO2020031376A1 JP2020535468A JP2020535468A JPWO2020031376A1 JP WO2020031376 A1 JPWO2020031376 A1 JP WO2020031376A1 JP 2020535468 A JP2020535468 A JP 2020535468A JP 2020535468 A JP2020535468 A JP 2020535468A JP WO2020031376 A1 JPWO2020031376 A1 JP WO2020031376A1
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- Prior art keywords
- beer
- taste beverage
- acid
- taste
- beverage
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Classifications
-
- 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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
-
- 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
Abstract
原材料にホップを用いないまたはホップの使用量を抑制したビールテイスト飲料において、ホップと同様の苦味を有し、優れた香味を有するビールテイスト飲料を提供する。本発明の一態様によれば、アブシンチンの含有量が０．０５重量ｐｐｂ以上５０重量ｐｐｂ以下であるビールテイスト飲料が提供される。In a beer-taste beverage in which hops are not used as a raw material or the amount of hops used is suppressed, a beer-taste beverage having the same bitterness as hops and having an excellent flavor is provided. According to one aspect of the present invention, a beer-taste beverage having an absinthin content of 0.05% by weight or more and 50% by weight or less is provided.
Description
本発明は、ビールテイスト飲料およびビールテイスト飲料の製造方法に関する。 The present invention relates to a beer-taste beverage and a method for producing a beer-taste beverage.
現在、一般的なビールや発泡酒のようなビールテイスト飲料の原材料にはホップが使用され、ホップ特有の苦味や渋み及びその他の香味により、当該飲料に苦味や香りを付与する。これによって、ビールテイスト飲料に後味のキレがあり、フローラルな香りのある飲料を製造している。したがって、通常、ビールテイスト飲料の原材料にホップを使用しない場合またはホップの使用量を抑制した場合、苦味が不足し、後味のしまりに欠ける香味となることがある。 Currently, hops are used as a raw material for beer-taste beverages such as general beer and low-malt beer, and the bitterness, astringency, and other flavors peculiar to hops impart bitterness and aroma to the beverage. As a result, beer-taste beverages have a sharp aftertaste and a floral scented beverage is produced. Therefore, in general, when hops are not used as a raw material for beer-taste beverages or when the amount of hops used is suppressed, the bitterness may be insufficient and the aftertaste may be lacking in tightness.
このような中で、原材料にホップを使用しないまたはホップ使用量を抑制したビールテイスト飲料において、ビールらしい香味を提供するために、ホップの代わりにハーブ等の他の原材料を使用することが知られている（特許文献１：特開２００６−１０９７９５号，特許文献２：特開２０１６−８２８９８号，特許文献３：特開２０１６−８２８９９号）。しかし、本来ビールテイスト飲料の原材料に使用されないハーブ等の使用により、ビール様風味飲料としては好ましくない不快な香りが付与されてしまう場合がある。 Under such circumstances, it is known that other raw materials such as herbs are used instead of hops in order to provide a beer-like flavor in beer-taste beverages that do not use hops as raw materials or reduce the amount of hops used. (Patent Document 1: Japanese Patent Application Laid-Open No. 2006-109795, Patent Document 2: Japanese Patent Application Laid-Open No. 2016-82898, Patent Document 3: Japanese Patent Application Laid-Open No. 2016-82899). However, the use of herbs or the like that are not originally used as raw materials for beer-taste beverages may give an unpleasant aroma that is unfavorable for beer-flavored beverages.
このような状況の下、ビールテイスト飲料においてホップに由来する苦味と同様の苦味を有する原材料が求められている。また、原材料にホップを用いないまたはホップの使用量を抑制したビールテイスト飲料において、ホップと同様の苦味を有するビールテイスト飲料が求められている。 Under such circumstances, raw materials having a bitterness similar to that derived from hops are required in beer-taste beverages. Further, in a beer-taste beverage in which hops are not used as a raw material or the amount of hops used is suppressed, a beer-taste beverage having a bitter taste similar to that of hops is required.
本発明のビールテイスト飲料は、ニガヨモギ等に含まれるアブシンチンがビールテイスト飲料の苦みを強化することができ、また、ビールテイスト飲料の製造に一般的に用いられるホップの代替物として用いることができるという知見に基づく発明である。 In the beer-taste beverage of the present invention, absinthin contained in wormwood or the like can enhance the bitterness of the beer-taste beverage, and can be used as a substitute for hops generally used in the production of beer-taste beverage. It is an invention based on knowledge.
本発明には以下の態様の発明が含まれる。
［１］
アブシンチンを含み、ホップ由来成分を実質的に含まない、ビールテイスト飲料。
［２］
アブシンチンを含み、イソα酸の含有量が０．１重量ｐｐｍ以下である、ビールテイスト飲料。
［３］
アブシンチンの含有量が０．０３重量ｐｐｂ以上である、［１］または［２］に記載のビールテイスト飲料。
［４］
アブシンチンの含有量が７０重量ｐｐｂ以下である、［１］〜［３］のいずれか１項に記載のビールテイスト飲料。
［５］
アブシンチンがニガヨモギ由来の成分である、［１］〜［４］のいずれか１項に記載のビールテイスト飲料。
［６］
さらに酸味料を含む、［１］〜［５］のいずれか１項に記載のビールテイスト飲料。
［７］
酸味料がリン酸、クエン酸、グルコン酸、酒石酸、乳酸、リンゴ酸、フィチン酸、酢酸、コハク酸およびそれらの塩からなる群から選ばれる１以上である、［６］に記載のビールテイスト飲料。
［８］
酸味料がリン酸、クエン酸、乳酸およびそれらの塩からなる群から選ばれる１以上である、［６］に記載のビールテイスト飲料。
［９］
ｐＨが２〜５である、［１］〜［８］のいずれか１項に記載のビールテイスト飲料。
［１０］
アルコール度数が０．０５〜４０（ｖ／ｖ）％である、［１］〜［９］のいずれか１項に記載のビールテイスト飲料。
［１１］
アルコール度数が０．０５（ｖ／ｖ）％未満である、［１］〜［９］のいずれか１項に記載のビールテイスト飲料。
［１２］
［１］〜［１１］のいずれか１項に記載の飲料が容器詰めされた、容器詰飲料。
［１３］
原飲料の製造工程、および、アブシンチンを混和する工程を含む、ビールテイスト飲料の製造方法。
［１４］
アブシンチンを混和する工程が、ニガヨモギ、ニガヨモギ抽出物およびニガヨモギ精製物からなる群から選ばれる１以上を混和する工程である、［１３］に記載のビールテイスト飲料の製造方法。
The present invention includes the following aspects of the invention.
[1]
A beer-taste beverage that contains absinthin and is virtually free of hop-derived ingredients.
[2]
A beer-taste beverage containing absinthin and having an iso-alpha acid content of 0.1 ppm by weight or less.
[3]
The beer-taste beverage according to [1] or [2], wherein the absinthin content is 0.03 weight ppb or more.
[4]
The beer-taste beverage according to any one of [1] to [3], wherein the absinthin content is 70 weight ppb or less.
[5]
The beer-taste beverage according to any one of [1] to [4], wherein absinthin is a component derived from wormwood.
[6]
The beer-taste beverage according to any one of [1] to [5], further containing an acidulant.
[7]
The beer-taste beverage according to [6], wherein the acidulant is one or more selected from the group consisting of phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid and salts thereof. ..
[8]
The beer-taste beverage according to [6], wherein the acidulant is one or more selected from the group consisting of phosphoric acid, citric acid, lactic acid and salts thereof.
[9]
The beer-taste beverage according to any one of [1] to [8], which has a pH of 2 to 5.
[10]
The beer-taste beverage according to any one of [1] to [9], wherein the alcohol content is 0.05 to 40 (v / v)%.
[11]
The beer-taste beverage according to any one of [1] to [9], wherein the alcohol content is less than 0.05 (v / v)%.
[12]
A packaged beverage in which the beverage according to any one of [1] to [11] is packaged.
[13]
A method for producing a beer-taste beverage, which comprises a process for producing an original beverage and a process for mixing absinthin.
[14]
The method for producing a beer-taste beverage according to [13], wherein the step of mixing absinthin is a step of mixing one or more selected from the group consisting of wormwood, wormwood extract and wormwood refined product.
本発明の一態様に係る発明は、ホップに由来する苦味と同様の苦味を有するビールテイスト飲料を提供する。また、本発明の一態様に係る発明は、原材料にホップを用いないまたはホップの使用量を抑制しても、ホップと同様の苦味を有し、ビールに近い香味を有するビールテイスト飲料を提供する。 The invention according to one aspect of the present invention provides a beer-taste beverage having a bitterness similar to that derived from hops. Further, the invention according to one aspect of the present invention provides a beer-taste beverage having a bitter taste similar to that of hops and a flavor close to that of beer even if hops are not used as a raw material or the amount of hops used is suppressed. ..
１ ビールテイスト飲料
本発明のビールテイスト飲料はアブシンチンを含む飲料である。本発明のビールテイスト飲料は、アブシンチンを一定量以上含むことによって、原材料にホップを用いない飲料またはホップの使用量を抑制した飲料においても、ホップと同様の苦味を有し、ビールに近い香味を有することができる。 1 Beer-taste beverage The beer-taste beverage of the present invention is a beverage containing absinthin. The beer-taste beverage of the present invention has a bitter taste similar to that of hops and has a flavor close to that of beer, even in a beverage that does not use hops as a raw material or a beverage in which the amount of hops used is suppressed by containing absinthin in a certain amount or more. Can have.
本明細書において、「ビールテイスト飲料」とは、ビール様の風味をもつアルコール含有またはノンアルコールの炭酸飲料をいう。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、酵母による発酵工程の有無に拘わらず、ビール風味を有するいずれの炭酸飲料をも包含する。したがって、エステルや高級アルコール（たとえば酢酸イソアミル、酢酸エチル、n-プロパノール、イソブタノール、アセトアルデヒド）などを含むビール香料が添加された炭酸飲料をも包含する。
本発明のビールテイスト飲料の種類としては、例えば、アルコール含有のビールテイスト飲料、ノンアルコールのビールテイスト飲料（アルコール度数が０．０５（ｖ／ｖ）％未満のビールテイスト飲料）、ビールテイストの清涼飲料なども含まれる。As used herein, the term "beer-taste beverage" refers to an alcohol-containing or non-alcoholic carbonated beverage having a beer-like flavor. That is, the beer-taste beverage of the present specification includes any carbonated beverage having a beer flavor regardless of the presence or absence of a fermentation step by yeast, unless otherwise specified. Thus, it also includes soft drinks to which beer flavors including esters and higher alcohols (eg isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde) and the like have been added.
Examples of the types of beer-taste beverages of the present invention include alcohol-containing beer-taste beverages, non-alcoholic beer-taste beverages (beer-taste beverages having an alcohol content of less than 0.05 (v / v)%), and beer-taste refreshing beverages. Beverages are also included.
本発明のビールテイスト飲料に含まれるアブシンチンは苦味物質の１つであり、キク科ヨモギ属の多年草であるニガヨモギに含まれることが知られている。本発明のビールテイスト飲料に苦味を付与するためアブシンチンの含有量は０．０５重量ｐｐｂ以上が好ましい。また、飲料において苦味以外とのバランスをとるために、アブシンチンの含有量は５０重量ｐｐｂ以下であることがさらに好ましい。また、本発明のビールテイスト飲料のアブシンチンの含有量は７０重量ｐｐｂ以下が特に好ましく、５０重量ｐｐｂ以下が最も好ましい。 Absinthin contained in the beer-taste beverage of the present invention is one of the bitterness substances, and is known to be contained in wormwood, which is a perennial plant belonging to the genus Artemisia of the Asteraceae family. The content of absinthin is preferably 0.05% by weight or more in order to impart bitterness to the beer-taste beverage of the present invention. Further, in order to balance the beverage with other than bitterness, the content of absinthin is more preferably 50% by weight or less. The content of absinthin in the beer-taste beverage of the present invention is particularly preferably 70% by weight or less, and most preferably 50% by weight or less.
本発明のビールテイスト飲料に含まれるアブシンチンは、ニガヨモギ、ニガヨモギ抽出物、ニガヨモギ精製物またはこれらの組み合わせに由来することができる。
本明細書において「ニガヨモギ」は生の状態だけでなく乾燥物も含む。本発明のビールテイスト飲料は、このようなニガヨモギ原料を含むことによって、好ましい苦味を呈することができる。ニガヨモギに含まれる苦味物質としては、アブシンチン、アブソルビン等のセスキテルペンが挙げられる。また、本明細書において「ニガヨモギ抽出物」はニガヨモギを抽出して得られる物であれば限定されない。ニガヨモギ抽出物を得るための抽出方法は限定されず、たとえば水または有機溶媒のいずれの抽出方法を用いてもよい。本明細書において「ニガヨモギ精製物」はニガヨモギを精製して得られる物であれば限定されない。ニガヨモギの精製物を得るための精製方法は、精製によりニガヨモギが有するアブシンチンが保持されれば、その方法は限定されない。The absinthin contained in the beer-taste beverage of the present invention can be derived from wormwood, wormwood extract, wormwood refined product, or a combination thereof.
In the present specification, "wormwood" includes not only the raw state but also the dried product. The beer-taste beverage of the present invention can exhibit a preferable bitter taste by containing such a wormwood raw material. Examples of the bitterness substance contained in Wormwood include sesquiterpenes such as absinthin and absorbin. Further, in the present specification, the "wormwood extract" is not limited as long as it is obtained by extracting wormwood. The extraction method for obtaining the wormwood extract is not limited, and for example, either water or an organic solvent extraction method may be used. In the present specification, the "refined wormwood product" is not limited as long as it is obtained by purifying wormwood. The purification method for obtaining a purified product of Wormwood is not limited as long as the absinthin possessed by Wormwood is retained by purification.
本発明のビールテイスト飲料は、ホップ由来成分を実質的に含まないことが好ましい。本明細書において、「ホップ由来成分を実質的に含まない」とは、ビールテイスト飲料を製造する際に、ホップやホップ由来の成分をいずれも積極的に添加しないこと意味し、ビールテイスト飲料の製造の際にホップ由来の成分が不可避的に混入する態様を包含する。
なお、ビールテイスト飲料の原材料にホップ由来の成分が積極的に添加されているか否かは、食品表示法、食品衛生法、JAS法、景品表示法、健康増進法あるいは業界団体が定めた規約や自主基準などによって定められた原材料表示から確認することができる。例えば、ホップ由来の成分が含まれている場合、原材料名に「ホップ」のように表記される。したがって、「ホップ由来性分を実質的に含まない」飲料では、原材料名に「ホップ」が表記されない。
また、ホップには苦味成分としてイソα酸が多く含まれている。そこで、ホップ由来成分が積極的に添加されていないビールテイスト飲料中のイソα酸の好ましい含有量は０．１重量ｐｐｍ以下であり、０．０５重量ｐｐｍ以下がさらに好ましく、０．０１重量ｐｐｍ以下が特に好ましい。
このように、原材料にホップまたはホップ由来成分を用いないことによって、イソα酸の濃度を抑制しながら、適度な苦味を有するビールテイスト飲料を製造することができる。The beer-taste beverage of the present invention preferably contains substantially no hop-derived ingredients. In the present specification, "substantially free of hop-derived ingredients" means that neither hops nor hop-derived ingredients are positively added when producing a beer-taste beverage, and the beer-taste beverage is used. It includes an embodiment in which hop-derived components are inevitably mixed during production.
Whether or not hop-derived ingredients are actively added to the raw materials of beer-taste beverages depends on the Food Labeling Law, Food Sanitation Law, JAS Law, Freebie Labeling Law, Health Promotion Law, or regulations established by industry groups. It can be confirmed from the raw material labeling defined by voluntary standards. For example, when a component derived from hop is contained, it is written as "hop" in the raw material name. Therefore, "hops" are not listed in the raw material name for beverages that are "substantially free of hops".
In addition, hops contain a large amount of iso-alpha acid as a bitter taste component. Therefore, the preferable content of iso-alpha acid in the beer-taste beverage to which the hop-derived component is not positively added is 0.1 wt ppm or less, more preferably 0.05 wt ppm or less, and 0.01 wt ppm or less. The following are particularly preferred.
As described above, by not using hops or hop-derived components as raw materials, it is possible to produce a beer-taste beverage having an appropriate bitterness while suppressing the concentration of iso-alpha acid.
本発明のビールテイスト飲料は、香り成分を含むことが好ましいが、その成分は限定されない。香り成分としては、エステル類、アルコール類、華やかな香り（花様など）に寄与するとされるモノテルペン類、穏やかな香り（木皮様など）に寄与するとされるセスキテルペン類、フェノール成分、が含まれている。
エステル類としては酢酸エチル等が、アルコール類としてはイソアミルアルコール等が挙げられる。また、モノテルペン類としては、リナロール、ミルセン、ゲラニオール、リモネン等が、セスキテルペン類としては、カリオフィレン、フムレン、ファルネセン等が挙げられる。また、フェノール成分としては、ヒドロキシ安息香酸、ヒドロキシ桂皮酸、プロアントシアニジン、フラボノイド類、及びそれらの重合体が挙げられる。The beer-taste beverage of the present invention preferably contains a scent component, but the component is not limited. Fragrance components include esters, alcohols, monoterpenes that are said to contribute to gorgeous scents (flower-like, etc.), sesquiterpenes that are said to contribute to mild scents (bark-like, etc.), and phenol components. It has been.
Examples of esters include ethyl acetate, and examples of alcohols include isoamyl alcohol. Examples of monoterpenes include linalool, myrcene, geraniol, limonene and the like, and examples of sesquiterpenes include caryophyllene, humulene and farnesene. Examples of the phenol component include hydroxybenzoic acid, hydroxycinnamic acid, proanthocyanidins, flavonoids, and polymers thereof.
本発明のビールテイスト飲料は、酸味料を含むことが好ましい。酸味料としては酸味を有する物質であれば特に限定されないが、リン酸、クエン酸、グルコン酸、酒石酸、乳酸、リンゴ酸、フィチン酸、酢酸、コハク酸、グルコノデルタラクトンまたはそれらの塩が挙げられる。これらの酸味料の中でも、リン酸、クエン酸、グルコン酸、酒石酸、乳酸、リンゴ酸、フィチン酸、酢酸、コハク酸またはそれらの塩が好ましく、リン酸、クエン酸および乳酸またはそれらの塩がさらに好ましい。また、これらの酸味料は組み合わせて使用されてもよい。
これらの酸味料はそれぞれ酸味の特徴があるものの、その酸味度は相互に換算が可能である。たとえば、クエン酸の酸味度を１００とした場合におけるリンゴ酸の酸味度は１２０、酒石酸の酸味度は１３０、乳酸の酸味度は１２０、リン酸の酸味度は２５０、フマル酸の酸味度は１８０、コハク酸の酸味度は１２０、グルコン酸の酸味度は７０、酢酸の酸味度は１１０であるとされている（出展：「最新 ソフトドリンクス」光琳出版）。酸味料の含有量は、最終製品中に含有されている酸味物質の含有量がクエン酸換算で１００〜１２００ｐｐｍの範囲内に入ることが好ましく、クエン酸換算で１００〜７００ｐｐｍがさらに好ましく、クエン酸換算で１００〜５００ｐｐｍが特に好ましい。酸味料が上記範囲内にあると、苦味と酸味のバランスがほどよく、優れた香味のビールテイスト飲料が提供できる。
酸味料は穀物等の原料に由来して含有したものであろうと、任意添加材料として添加されたものであろうと、最終製品における含有量が前記した範囲にあればよい。The beer-taste beverage of the present invention preferably contains an acidulant. The acidulant is not particularly limited as long as it is a substance having an acidity, and examples thereof include phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconodeltalactone or salts thereof. Be done. Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid or salts thereof are preferable, and phosphoric acid, citric acid and lactic acid or salts thereof are further preferable. preferable. Moreover, these acidulants may be used in combination.
Although each of these acidulants has a characteristic of acidity, the acidity can be converted into each other. For example, when the acidity of citric acid is 100, the acidity of malic acid is 120, the acidity of tartaric acid is 130, the acidity of lactic acid is 120, the acidity of phosphoric acid is 250, and the acidity of fumaric acid is 180. , The acidity of succinic acid is 120, the acidity of gluconic acid is 70, and the acidity of acetic acid is 110 (exhibition: "Latest Soft Drinks" Korin Publishing). Regarding the content of the acidulant, the content of the acidulant contained in the final product is preferably in the range of 100 to 1200 ppm in terms of citric acid, more preferably 100 to 700 ppm in terms of citric acid, and citric acid. In terms of conversion, 100 to 500 ppm is particularly preferable. When the acidulant is within the above range, a beer-taste beverage having an excellent flavor can be provided with a good balance between bitterness and acidity.
The acidulant may be contained from a raw material such as a grain or added as an optional additive material, and the content in the final product may be within the above range.
本発明のビールテイスト飲料は、ビールや発泡酒のようなアルコール度数が０．０５〜４０（ｖ／ｖ）％のビールテイスト飲料であってもよく、ノンアルコールビールのようなアルコール度数（含有量）が０．０５（ｖ／ｖ）％未満のビールテイスト飲料であってもよい。本発明のビールテイスト飲料がアルコールを含む場合は、アルコール度数が０．５〜２０（ｖ／ｖ）％であることが好ましく、１．０〜１０（ｖ／ｖ）％であることがさらに好ましい。本発明のビールテイスト飲料がアルコールを含まない場合は、アルコール度数が０．０５（ｖ／ｖ）％未満であり、さらに０．００（ｖ／ｖ）％であることが好ましい。なお本明細書において、アルコール度数は体積／体積基準の百分率（ｖ／ｖ％）で示されるものとする。また、飲料のアルコール含有量は、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。 The beer-taste beverage of the present invention may be a beer-taste beverage having an alcohol content of 0.05 to 40 (v / v)%, such as beer or low-malt beer, and an alcohol content (content) such as non-alcoholic beer. ) May be less than 0.05 (v / v)% beer-taste beverage. When the beer-taste beverage of the present invention contains alcohol, the alcohol content is preferably 0.5 to 20 (v / v)%, more preferably 1.0 to 10 (v / v)%. .. When the beer-taste beverage of the present invention does not contain alcohol, the alcohol content is preferably less than 0.05 (v / v)% and more preferably 0.00 (v / v)%. In the present specification, the alcohol content is expressed as a volume / volume-based percentage (v / v%). The alcohol content of the beverage can be measured by any known method, for example, by a vibrating densitometer.
本発明のビールテイスト飲料の色は、特に限定されないが、通常のビールのような琥珀色や黄金色、黒ビールのような黒色、または、無色透明であってもよい。あるいは着色料などを添加して、所望の色を付けてもよい。ビールテイスト飲料の色は、肉眼でも判別することができるが、全光線透過率や色度等によって規定してもよい。 The color of the beer-taste beverage of the present invention is not particularly limited, but may be amber or golden like ordinary beer, black like black beer, or colorless and transparent. Alternatively, a colorant or the like may be added to give a desired color. The color of the beer-taste beverage can be discriminated with the naked eye, but it may be defined by the total light transmittance, chromaticity, or the like.
本発明のビールテイスト飲料のｐＨは特に限定されないが、好ましくは２．０〜４．５である。また、アルコールを含有するビールテイスト飲料のｐＨは３．０〜４．５が好ましく、ノンアルコールビールテイスト飲料のｐＨは４．０未満が好ましい。ビールテイスト飲料のｐＨが４．０未満であると微生物の発生を抑制でき、ｐＨが２．０以上であると飲料の香味が向上しやすい。 The pH of the beer-taste beverage of the present invention is not particularly limited, but is preferably 2.0 to 4.5. The pH of the beer-taste beverage containing alcohol is preferably 3.0 to 4.5, and the pH of the non-alcoholic beer-taste beverage is preferably less than 4.0. When the pH of the beer-taste beverage is less than 4.0, the generation of microorganisms can be suppressed, and when the pH is 2.0 or more, the flavor of the beverage is likely to be improved.
本発明のビールテイスト飲料の総エキス量は特に限定されないが、ノンアルコールビールテイスト飲料の場合は、好ましくは１．５０重量％以下、より好ましくは１．１０重量％以下、さらに好ましくは０．８０重量%以下である。アルコールを含むビールテイスト飲料の場合は、好ましくは１８重量％以下、より好ましくは１５重量％以下、さらに好ましくは１３重量%以下である。総エキス量を上記範囲内とすることで軽快な飲み口を付与することができることができる。本明細書における「総エキス量」は、飲料のアルコール度数が0.005％以上の場合、日本の酒税法におけるエキス分、すなわち、温度１５度の時において原容量１００立方センチメートル中に含有する不揮発性成分のグラム数をいい、アルコール度数が0.005％未満の飲料においては、脱ガスしたサンプルをビール酒造組合国際技術委員会（BCOJ）が定める「ビール分析法 7.2 エキス」に従い測定したエキス値(重量％)をいう。 The total amount of the beer-taste beverage of the present invention is not particularly limited, but in the case of a non-alcoholic beer-taste beverage, it is preferably 1.50% by weight or less, more preferably 1.10% by weight or less, still more preferably 0.80. Weight% or less. In the case of a beer-taste beverage containing alcohol, it is preferably 18% by weight or less, more preferably 15% by weight or less, still more preferably 13% by weight or less. By setting the total amount of the extract within the above range, a light drinking mouth can be provided. The "total extract amount" in the present specification refers to the extract content under the Japanese Liquor Tax Law when the alcohol content of the beverage is 0.005% or more, that is, the non-volatile component contained in the original volume of 100 cubic centimeters at a temperature of 15 degrees. For beverages with an alcohol content of less than 0.005%, which is the number of grams, the extract value (% by weight) of the degassed sample measured according to the "Beer Analysis Method 7.2 Extract" established by the International Technical Committee of the Beer Brewing Association (BCOJ) is used. say.
本発明のビールテイスト飲料は、容器詰の態様に適している。容器の例としては、ビン、ペットボトル、缶、または樽が挙げられるが、特にビンやペットボトルでの使用に適している。無色透明のビンやペットボトルを使用する場合、通常の缶や有色のビンでの場合と異なり、太陽光や蛍光灯の光にさらされることになる。したがって、本発明のビールテイスト飲料は透明なビンやペットボトルに好適に使用することができる。 The beer-taste beverage of the present invention is suitable for packaging. Examples of containers include bottles, PET bottles, cans, or barrels, but are particularly suitable for use in bottles and PET bottles. Colorless and transparent bottles and PET bottles are exposed to sunlight and fluorescent light, unlike ordinary cans and colored bottles. Therefore, the beer-taste beverage of the present invention can be suitably used for transparent bottles and PET bottles.
本発明のビールテイスト飲料に含まれる、穀物、甘味料等の任意の添加原料については、「１．１原材料」において詳述する。 Any additive raw materials such as grains and sweeteners contained in the beer-taste beverage of the present invention will be described in detail in "1.1 Raw Materials".
１．１ 原材料
本発明のビールテイスト飲料の主な原材料は水、穀物およびアブシンチンである。その他に、甘味料、水溶性食物繊維、苦味付与剤、酸化防止剤、香料、酸味料等を用いてもよい。 1.1 Raw Materials The main raw materials for the beer-taste beverage of the present invention are water, grains and absinthin. In addition, sweeteners, water-soluble dietary fibers, bitterness-imparting agents, antioxidants, flavors, acidulants and the like may be used.
穀物としては、例えば、麦大麦、小麦、ライ麦、カラス麦、オート麦、ハト麦、エン麦、それらの麦芽など）、米（白米、玄米など）、とうもろこし、こうりゃん、ばれいしょ、豆（大豆、えんどう豆など）、そば、ソルガム、粟、ひえ、およびそれらから得られたデンプン、これらの抽出物（エキス）などがあげられる。 Grains include, for example, barley, wheat, rye, crow barley, oats, pigeons, starch, their malt, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, soybeans, etc.) Examples include oats), buckwheat, sorghum, oats, hie, and starches obtained from them, and extracts of these.
麦芽とは、大麦、小麦、ライ麦、カラス麦、オート麦、ハト麦、エン麦などの麦類の種子を発芽させて乾燥させ、除根したものをいい、産地や品種は、いずれのものであってもよい。本発明においては、好ましくは大麦麦芽を用いる。大麦麦芽は、日本のビールテイスト飲料の原料として最も一般的に用いられる麦芽の１つである。大麦には、二条大麦、六条大麦などの種類があるが、いずれを用いてもよい。さらに、通常麦芽のほか、色麦芽なども用いることができる。なお、色麦芽を用いる際には、種類の異なる色麦芽を適宜組み合わせて用いてもよいし、一種類の色麦芽を用いてもよい。 Malt refers to seeds of barley, wheat, rye, oats, oats, adlay, pearl barley, etc. that are germinated, dried, and rooted. You may. In the present invention, barley malt is preferably used. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. There are various types of barley such as two-row barley and six-row barley, but any of them may be used. Further, in addition to normal malt, colored malt and the like can also be used. When using colored malt, different types of colored malt may be used in appropriate combinations, or one type of colored malt may be used.
甘味料としては、穀物由来のデンプンを酸または酵素などで分解した市販の糖化液や、市販の水飴などの糖類や、三糖類以上の糖、糖アルコール、ステビアなどの天然甘味料、人工甘味料などがあげられる。このとき、糖類の形態は、溶液などの液状、または粉末などの固形物状など、どのような形態であってもよい。また、デンプンの原料穀物の種類、デンプンの精製方法、および酵素や酸による加水分解などの処理条件についても特に制限はない。例えば、酵素や酸による加水分解の条件を工夫することにより、マルトースの比率を高めた糖類を用いてもよい。その他、スクロース、フルクトース、グルコース、マルチュロース、トレハルロース、マルトトリオースおよびこれらの溶液（糖液）などを用いることができる。また、人工甘味料として、アスパルテーム、アセスルファムカリウム（アセスルファムＫ）、スクラロース等を用いることができる。甘味料は好ましくは０．０１重量％以上０．５重量％未満のショ糖換算濃度で本発明のビールテイスト飲料に含有される。本明細書において、「ショ糖換算濃度」は、ショ糖の甘味１に対する各甘味料の甘味の相対比に基づいて、ショ糖の相当量に換算して、次いで当該飲料に含まれる全ての甘味料のショ糖甘味換算量を総計することによって求めることができる。なお、ショ糖の甘味１に対する各種甘味料の甘味の相対比は、公知の砂糖甘味換算表（例えば、ビバレッジジャパン社「飲料用語辞典」資料１１頁）等から求めることができる。 As sweeteners, commercially available saccharified liquid obtained by decomposing grain-derived starch with acid or enzyme, commercially available sugars such as starch syrup, sugars of trisaccharides or higher, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. And so on. At this time, the form of the saccharide may be any form such as a liquid such as a solution or a solid substance such as a powder. In addition, there are no particular restrictions on the type of starch raw material grain, the method for purifying starch, and the treatment conditions such as hydrolysis with enzymes or acids. For example, a saccharide having an increased proportion of maltose may be used by devising the conditions for hydrolysis with an enzyme or acid. In addition, sucrose, fructose, glucose, maltulose, trehalose, maltotriose and solutions thereof (sugar solution) can be used. Further, aspartame, acesulfame potassium (acesulfame K), sucralose and the like can be used as the artificial sweetener. The sweetener is preferably contained in the beer-taste beverage of the present invention at a sucrose-equivalent concentration of 0.01% by weight or more and less than 0.5% by weight. In the present specification, the "sucrose-equivalent concentration" is converted into an equivalent amount of sucrose based on the relative ratio of the sweetness of each sweetener to the sweetness 1 of sucrose, and then all the sweetness contained in the beverage. It can be obtained by summing up the sucrose sweetness conversion amount of the material. The relative ratio of the sweetness of various sweeteners to the sweetness 1 of sucrose can be obtained from a known sugar sweetness conversion table (for example, page 11 of "Beverage Glossary" of Beverage Japan Co., Ltd.).
また、ニガヨモギ（乾燥物を含む）、ニガヨモギ抽出物、ニガヨモギ精製物またはこれらの組み合わせを原材料として用いることによって、本発明のビールテイスト飲料にアブシンチンを含有させることができる。
ニガヨモギに含まれる苦味物質としては、アブシンチンの他に、アブソルビン等のセスキテルペンが挙げられ、これらの苦味物質が、ビールテイスト飲料に好ましい苦味を付与することができる。ニガヨモギ抽出物を得るための抽出方法は限定されず、たとえば水または有機溶媒のいずれの抽出方法を用いてもよい。また、ニガヨモギ精製物を得るための精製方法は、精製によりアブシンチンが保持されれば、その方法は限定されない。Further, by using wormwood (including dried product), wormwood extract, wormwood refined product or a combination thereof as raw materials, absinthin can be contained in the beer-taste beverage of the present invention.
Examples of the bitterness substance contained in wormwood include sesquiterpenes such as absinthin in addition to absinthin, and these bitterness substances can impart a preferable bitterness to beer-taste beverages. The extraction method for obtaining the wormwood extract is not limited, and for example, either water or an organic solvent extraction method may be used. Further, the purification method for obtaining the purified wormwood product is not limited as long as the absinthin is retained by the purification.
本発明の飲料は原材料として、難消化性デキストリン、ポリデキストロース、グアーガム分解物、ペクチン、グルコマンナン、アルギン酸、ラミナリン、フコイジン、カラギーナンなどの水溶性食物繊維を用いることもできる。これらのうち、安定性や安全性などの汎用性の観点から、難消化性デキストリン、ポリデキストロースが好ましい。 As a raw material, the beverage of the present invention can also use water-soluble dietary fiber such as indigestible dextrin, polydextrose, guar gum decomposition product, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. Of these, indigestible dextrin and polydextrose are preferable from the viewpoint of versatility such as stability and safety.
また、本発明の飲料は原材料として、本発明の香気成分を含有する原材料を用いてもよい。本発明の香気成分を含有する原材料として、バナナ、リンゴ等の果物、生葉、乳製品等が挙げられる。このような原材料を用いることによって、本発明のビールテイスト飲料に本発明の香気成分を増量、含有させることができる。 Further, the beverage of the present invention may use a raw material containing the aroma component of the present invention as a raw material. Examples of raw materials containing the aroma component of the present invention include fruits such as bananas and apples, fresh leaves, and dairy products. By using such a raw material, the aroma component of the present invention can be increased and contained in the beer-taste beverage of the present invention.
本発明のビールテイスト飲料はアブシンチンを含むため、原材料にホップが用いられないまたはホップの使用量を抑制した場合でも、飲料に適当な苦味を有することができる。
本明細書において、「ホップ」とは、ビールなどの製造に使用される通常のペレットホップ、ベールホップ、ホップエキス、ホップ加工品（イソ化ホップ、ヘキサホップ、テトラホップ）などをいう。また、本明細書において、「ホップが用いられない」飲料とは、原材料にホップが用いられない飲料であり、例えば飲料の原材料表示に「ホップ」が記載されていない飲料を意味する。また、ビールテイスト飲料において、ホップ由来の苦み成分中の主要成分の１つはイソα酸であるから、原材料にホップが用いられない飲料は、イソα酸を実質的に含まない。本発明のビールテイスト飲料において、苦味は、主にアブシンチンとイソα酸に由来することが好ましい。さらに、アブシンチンとイソα酸の他に苦味付与剤を用いてもよく、このような苦味付与剤としては、特に限定されず、通常のビールや発泡酒の原料として用いられる苦味付与剤を用いることができる。例えば、クワシン、ナリンジン、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、マンネンロウ抽出物、レイシ抽出物、ローレル抽出物、セージ抽出物、キャラウェイ抽出物、イソフムロン類および還元型イソフムロン類等が挙げられる。Since the beer-taste beverage of the present invention contains absinthin, the beverage can have an appropriate bitterness even when hops are not used as raw materials or the amount of hops used is suppressed.
As used herein, the term "hop" refers to ordinary pellet hops, bale hops, hop extracts, processed hop products (isolated hops, hexahops, tetrahops) and the like used in the production of beer and the like. Further, in the present specification, the "hop-free" beverage means a beverage in which hops are not used as a raw material, for example, a beverage in which "hop" is not described in the raw material label of the beverage. Further, in a beer-taste beverage, one of the main components in the bitterness component derived from hops is iso-alpha acid, so that the beverage in which hops are not used as a raw material does not substantially contain iso-alpha acid. In the beer-taste beverage of the present invention, the bitterness is preferably derived mainly from absinthin and iso-alpha acid. Further, a bitterness-imparting agent may be used in addition to absinthin and iso-alpha acid, and the bitterness-imparting agent is not particularly limited, and a bitterness-imparting agent used as a raw material for ordinary beer or low-malt beer is used. Can be done. For example, quasin, naringin, citrus extract, nigaki extract, coffee extract, tea extract, bitter gourd extract, hass germ extract, kidachi aloe extract, mannen wax extract, leishi extract, laurel extract, sage extract. , Caraway extract, isofumrons, reduced isofumrons and the like.
酸化防止剤としては、特に限定されず、通常のビールや発泡酒の添加する酸化防止剤を用いることができる。例えばアスコルビン酸、エリソルビン酸およびカテキンから選択される一種以上を用いることができる。 The antioxidant is not particularly limited, and an antioxidant added to ordinary beer or low-malt beer can be used. For example, one or more selected from ascorbic acid, erythorbic acid and catechin can be used.
香料としては、特に限定されず、一般的なビール香料を用いることができる。ビール香料は、ビール様の風味付けのために用いるものであり、発酵により発生する醸造成分等が含まれる。具体的にはビール香料にはエステルや高級アルコールなどが含まれる。そのようなエステルや高級アルコールとしては、酢酸イソアミル、酸酸エチル、n-プロパノール、イソブタノールおよびアセトアルデヒドなどから選択される１種以上の成分が含まれる。 The flavoring is not particularly limited, and a general beer flavoring can be used. Beer flavors are used for beer-like flavoring and include brewing ingredients generated by fermentation. Specifically, beer flavors include esters and higher alcohols. Such esters and higher alcohols include one or more components selected from isoamyl acetate, ethyl acid acid, n-propanol, isobutanol, acetaldehyde and the like.
酸味料としては特に限定されず、一般的な酸味料を用いることができる。酸味料は、リン酸、クエン酸、グルコン酸、酒石酸、乳酸、リンゴ酸、フィチン酸、酢酸、コハク酸、グルコノデルタラクトンまたはそれらの塩を用いることができる。 The acidulant is not particularly limited, and a general acidulant can be used. As the acidulant, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconodeltalactone or salts thereof can be used.
また、本発明のビールテイスト飲料はアルコールを含有してもよく、アルコール濃度の調整のために、一般的なエタノール（エチルアルコール）を用いることができる。エタノールとしては、種々の原料を用いて製造したものを使用することができ、特に限定されない。例えば、スピリッツ、ウイスキー、焼酎などの蒸留酒や、日本酒などの醸造酒を用いることができる。 Further, the beer-taste beverage of the present invention may contain alcohol, and general ethanol (ethyl alcohol) can be used for adjusting the alcohol concentration. As ethanol, those produced using various raw materials can be used, and are not particularly limited. For example, distilled liquor such as spirits, whiskey and shochu, and brewed liquor such as sake can be used.
１．２ 炭酸ガス
本発明のビールテイスト飲料に含まれる炭酸ガスは、原材料に含まれる炭酸ガスを利用してもよく、また、炭酸水との混和または炭酸ガスの添加などで溶解させてもよい。
本発明のビールテイスト飲料に含まれる炭酸ガスは、原材料に発酵液を用いた場合、発酵工程で炭酸ガスが発生するため、当該炭酸ガスをそのまま用いることができる。また、原材料に非発酵液を用いた場合、発酵工程で発生する炭酸ガスを利用できないため、非発酵液と炭酸水との混和、または非発酵液に炭酸ガスの添加によって、ビールテイスト飲料に炭酸ガスを溶解させることができる。 1.2 Carbon dioxide gas The carbon dioxide gas contained in the beer-taste beverage of the present invention may be the carbon dioxide gas contained in the raw material, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas. ..
As for the carbon dioxide gas contained in the beer-taste beverage of the present invention, when a fermented liquid is used as a raw material, carbon dioxide gas is generated in the fermentation step, so that the carbon dioxide gas can be used as it is. In addition, when a non-fermented liquid is used as a raw material, carbon dioxide gas generated in the fermentation process cannot be used. Therefore, by mixing the non-fermented liquid with carbonated water or adding carbon dioxide gas to the non-fermented liquid, carbon dioxide is added to the beer-taste beverage. The gas can be dissolved.
本発明のビールテイスト飲料に含まれる炭酸ガスの量は、飲料の炭酸ガス圧によって表され、これは、本発明の効果を妨げない限り、特に限定されない。典型的には、飲料の炭酸ガス圧の上限は５．０ｋｇ／ｃｍ２、４．５ｋｇ／ｃｍ２、または４．０ｋｇ／ｃｍ２であり、下限は０．２ｋｇ／ｃｍ２、０．５ｋｇ／ｃｍ２、または１．０ｋｇ／ｃｍ２であり、これらの上限および下限のいずれを組み合わせてもよい。例えば、飲料の炭酸ガス圧は、０．２ｋｇ／ｃｍ２以上５．０ｋｇ／ｃｍ２以下、０．５ｋｇ／ｃｍ２以上４．５ｋｇ／ｃｍ２以下、または、１．０ｋｇ／ｃｍ２以上４．０ｋｇ／ｃｍ２以下であってよい。本明細書におけるガス圧とは、特別な場合を除き、容器内におけるガス圧をいう。圧力の測定は、当業者によく知られた方法、例えば２０℃にした試料をガス内圧計に固定した後、一度ガス内圧計の活栓を開いてガスを抜き、再び活栓を閉じ、ガス内圧計を振り動かして指針が一定の位置に達したときの値を読み取る方法を用いて、または市販のガス圧測定装置を用いて測定することができる。The amount of carbon dioxide contained in the beer-taste beverage of the present invention is represented by the carbon dioxide pressure of the beverage, which is not particularly limited as long as the effect of the present invention is not impaired. Typically, the upper limit of the carbon dioxide pressure of the beverage is 5.0 kg / cm 2 , 4.5 kg / cm 2 , or 4.0 kg / cm 2 , and the lower limit is 0.2 kg / cm 2 , 0.5 kg / cm 2. It is cm 2 or 1.0 kg / cm 2 , 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 5.0 kg / cm 2 or less, 0.5 kg / cm 2 or more 4.5 kg / cm 2 or less, or, 1.0 kg / cm 2 or more 4. It may be 0 kg / cm 2 or less. The gas pressure in the present specification means the gas pressure in the container, except for special cases. 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, the gas internal pressure gauge is once opened to release gas, the stopper is closed again, and the gas internal pressure gauge is measured. It can be measured by using a method of swinging and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.
１．３ その他の添加物
本発明では、本発明の効果を妨げない範囲で、必要に応じて、様々な添加物を添加してもよい。例えば、着色料、泡形成剤、香料、発酵促進剤、苦味料、酵母エキス、ペプチド含有物などのタンパク質系物質、アミノ酸などの調味料、アスコルビン酸などの酸化防止剤、各種酸味料などを本発明の効果を妨げない範囲で必要に応じて添加することができる。着色料は、飲料にビール様の色を与えるために使用するものであり、カラメル色素などを用いることができる。泡形成剤は、飲料にビール様の泡を形成させるため、あるいは飲料の泡を保持させるために使用するものであり、大豆サポニン、キラヤサポニン等の植物抽出サポニン系物質、コーン、大豆などの植物タンパク、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、酵母エキスなどを適宜使用することができる。香料は、ビール様の風味付けのために用いるものであり、ビール風味を有する香料を適量使用することができる。発酵促進剤は、酵母による発酵を促進させるために使用するものであり、例えば、酵母エキス、米や麦などの糠成分、ビタミン、ミネラル剤などを単独または組み合わせて使用することができる。苦味料は、飲料に配合することによって味覚に苦味を知覚せしめる植物体あるいは植物抽出物であればよい。苦味料としては、マンネンロウ、レイシ、姫茴香、杜松実、セージ、迷迭香、マンネンタケ、月桂樹、迷迭香、マンネンタケ、クワシン、ナリンギン、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、ニガヨモギ抽出物、ローレル抽出物などを用いることができる。 1.3 Other Additives In the present invention, various additives may be added as needed, as long as the effects of the present invention are not impaired. For example, colorants, foam-forming agents, fragrances, fermentation accelerators, bitterness agents, yeast extracts, protein-based substances such as peptide-containing substances, seasonings such as amino acids, antioxidants such as ascorbic acid, and various acidulants. It can be added as needed within a range that does not interfere with the effects of the invention. The colorant is used to give a beer-like color to a beverage, and a caramel color or the like can be used. Foam-forming agents are used to form beer-like foam in beverages or to retain foam in beverages, and are plant-extracted saponin-based substances such as soybean saponin and Kiraya saponin, and plants such as corn and soybean. Proteins, peptide-containing substances, protein-based substances such as bovine serum albumin, yeast extracts and the like can be appropriately used. The flavoring is used for beer-like flavoring, and an appropriate amount of beer-flavored flavoring can be used. The fermentation accelerator is used to promote fermentation by yeast, and for example, yeast extract, bran components such as rice and wheat, vitamins, mineral agents and the like can be used alone or in combination. The bitterness agent may be a plant or a plant extract that causes the taste to perceive bitterness by blending it in a beverage. The bitterness agents include rosemary, reishi, hime scent, pine nuts, sage, stray scent, mannen bamboo, laurel, stray scent, mannen bamboo, quasin, naringin, citrus extract, nigaki extract, coffee extract, and tea extract. A substance, a bitter gourd extract, a rosemary extract, a kidachi aloe extract, a picrasma quasi extract, a laurel extract and the like can be used.
１．４ 容器詰飲料
本発明のビールテイスト飲料は、容器に詰められた容器詰飲料であってもよい。容器詰飲料にはいずれの形態・材質の容器を用いてもよく、容器の例としては、ビン、缶、樽またはペットボトルが挙げられるが、特にビンやペットボトルが好ましい。 1.4 Packaged Beverage The beer-taste beverage of the present invention may be a packaged beverage packed in a container. A container of any form and material may be used for the packaged beverage, and examples of the container include bottles, cans, barrels, and PET bottles, but bottles and PET bottles are particularly preferable.
２ ビールテイスト飲料の製造方法
本発明のビールテイスト飲料の製造方法は、最終製品中にアブシンチンが含まれるように製造されれば特に限定されない。
本発明のビールテイスト飲料の製造方法において、最終製品（すなわち、製品として流通・販売するビールテイスト飲料）中にアブシンチンが含まれるように原材料を調整すればよく、添加のタイミングなどは特に限定されない。
本発明のビールテイスト飲料の製造方法は、例えば、原飲料の製造工程、並びに、アブシンチン、ニガヨモギ、ニガヨモギ抽出物およびニガヨモギ精製物からなる群から選ばれる１以上を添加する工程を含む。当該製造方法において、アブシンチン、ニガヨモギ、ニガヨモギ抽出物およびニガヨモギ精製物を添加するタイミングは原飲料の製造中でも、原飲料の製造後であってもよい。
また、本発明の製造方法において、ニガヨモギ、ニガヨモギ抽出物およびニガヨモギ精製物を穀物等の原材料と一緒に投入してもよい。 2 Method for producing beer-taste beverage The method for producing a beer-taste beverage of the present invention is not particularly limited as long as it is produced so that absinthin is contained in the final product.
In the method for producing a beer-taste beverage of the present invention, the raw materials may be adjusted so that absintin is contained in the final product (that is, the beer-taste beverage distributed and sold as a product), and the timing of addition is not particularly limited.
The method for producing a beer-taste beverage of the present invention includes, for example, a process for producing an original beverage and a step of adding one or more selected from the group consisting of absinthin, wormwood, wormwood extract and wormwood refined product. In the production method, the timing of adding absinthin, wormwood, wormwood extract and wormwood refined product may be during the production of the raw beverage or after the production of the raw beverage.
Further, in the production method of the present invention, wormwood, wormwood extract and wormwood refined product may be added together with raw materials such as grains.
ビールテイスト飲料を製造する原材料として一般的にホップが用いられるが、その主な目的はビールテイスト飲料に苦みを付与することである。本発明のビールテイスト飲料において、アブシンチンを用いることによって、アブシンチンから苦みを付与することができるため、ホップの使用量を減らすまたはホップを全く使用せずにビールテイスト飲料を製造できる。 Hops are commonly used as a raw material for producing beer-taste beverages, the main purpose of which is to add bitterness to beer-taste beverages. By using absinthin in the beer-taste beverage of the present invention, bitterness can be imparted from absinthin, so that the beer-taste beverage can be produced by reducing the amount of hops used or without using hops at all.
また、本明細書において「ホップおよびホップ由来成分を添加する工程」とは、ビールテイスト飲料を製造する際にホップおよびホップ由来成分をいずれも積極的に添加する態様に限定されず、ビールテイスト飲料の製造の際にホップ由来成分が不可避的に混入する態様を包含する。
本発明の製造方法は、「ホップおよびホップ由来成分を添加する工程」を含まないことによって、得られるビールテイスト飲料中のイソα酸の含有量を低減化させることができ、その含有量は好ましくは０．１重量ｐｐｍ以下である。Further, in the present specification, the "step of adding hops and hop-derived ingredients" is not limited to a mode in which both hops and hop-derived ingredients are positively added when producing a beer-taste beverage, and the beer-taste beverage is not limited to the mode. Includes aspects in which hop-derived components are inevitably mixed in during the production of beer.
By not including the "step of adding hops and hop-derived components", the production method of the present invention can reduce the content of iso-alpha acid in the obtained beer-taste beverage, and the content is preferable. Is 0.1 wt ppm or less.
原飲料は発酵工程を経て得られた発酵液であっても、発酵工程を経ていない非発酵液であってもよい。 The raw beverage may be a fermented liquor obtained through a fermentation step or a non-fermented liquor that has not undergone a fermentation step.
具体的なビールテイスト飲料の製造方法は、発酵を行う場合と発酵を行わない場合とに分けて以下に説明する。 A specific method for producing a beer-taste beverage will be described below separately for a case where fermentation is performed and a case where fermentation is not performed.
(1) 発酵を行う場合の製造工程
本発明のビールテイスト飲料の製造方法に用いられるビールテイスト飲料は、例えば、仕込み工程、発酵工程、貯酒工程およびろ過工程などの当業者に周知のビールテイスト飲料の製造工程によって得られる。
具体的には、原料を仕込釜または仕込槽に投入し、必要に応じてアミラーゼなどの酵素を添加し、糊化、糖化を行わせ、ろ過して煮沸し、清澄タンクにて凝固タンパクなどの固形分を取り除く。その後、さらに酵母を添加して発酵させ、ろ過機などで酵母を取り除き、必要に応じて水や香料、酸味料、色素などの添加剤を加え、ビールテイスト飲料を得る。酸化防止剤、苦味付与剤、香料、酸味料、色素などは、発酵工程後において所定量添加してもよいが、糊化・糖化工程を含む製造工程中の任意のタイミングで添加してもよく、添加タイミングは限定されない。(1) Manufacturing Process for Fermentation The beer-taste beverage used in the method for producing a beer-taste beverage of the present invention is, for example, a beer-taste beverage known to those skilled in the art such as a preparation process, a fermentation process, a liquor storage process, and a filtration process. Obtained by the manufacturing process of.
Specifically, the raw materials are put into a brewing kettle or a brewing tank, and if necessary, enzymes such as amylase are added to gelatinize and saccharify, filtered and boiled, and coagulated proteins and the like are prepared in a clarification tank. Remove solids. After that, yeast is further added and fermented, the yeast is removed by a filter or the like, and if necessary, additives such as water, flavors, acidulants, and pigments are added to obtain a beer-taste beverage. Antioxidants, bitterness-imparting agents, flavors, acidulants, pigments and the like may be added in a predetermined amount after the fermentation step, but may be added at any time during the manufacturing process including the gelatinization / saccharification step. , The timing of addition is not limited.
発酵工程は、麦と水を含む原液に酵母を添加し、発酵を行う工程であればよく、発酵温度、および発酵期間などの諸条件は、自由に設定することができる。原液には発酵に必要な栄養源を含む麦以外の穀物（大豆、コーン、えんどうなど）やアミノ酸、ペプチド、糖液などをもちいてもよい。ビールテイスト発酵飲料を製造する場合、通常のビールや発泡酒の製造のための発酵条件である、８〜２５℃、５〜１０日間、の条件で発酵させてもよい。発酵期間は最大で１４日間である。発酵工程の途中で発酵液の温度（昇温、または降温）または圧力を変化させてもよい。 The fermentation step may be a step of adding yeast to a stock solution containing wheat and water to perform fermentation, and various conditions such as fermentation temperature and fermentation period can be freely set. Grains other than wheat (soybeans, corn, peas, etc.) containing nutrients necessary for fermentation, amino acids, peptides, sugar solutions, etc. may be used as the undiluted solution. When producing a beer-taste fermented beverage, it may be fermented under the conditions of 8 to 25 ° C. for 5 to 10 days, which are the fermentation conditions for producing ordinary beer and low-malt beer. The maximum fermentation period is 14 days. The temperature (increasing or decreasing temperature) or pressure of the fermentation broth may be changed during the fermentation process.
発酵工程で用いる酵母は、製造すべき発酵飲料の種類、目的とする香味や発酵条件などを考慮して選択することができる。例えばWeihenstephan−34株など、市販の酵母を用いることができる。酵母は、酵母懸濁液のまま原液に添加しても良いし、遠心分離あるいは沈降により酵母を濃縮したスラリーを原液に添加しても良い。また、遠心分離の後、完全に上澄みを取り除いたものを添加しても良い。酵母の原液への添加量は適宜設定できるが、例えば、５×１０6ｃｅｌｌｓ／ｍｌ〜１×１０8ｃｅｌｌｓ／ｍｌ程度である。The yeast used in the fermentation step can be selected in consideration of the type of fermented beverage to be produced, the desired flavor and fermentation conditions, and the like. Commercially available yeasts such as the Weihenstephan-34 strain can be used. Yeast may be added to the stock solution as a yeast suspension, or a slurry in which yeast is concentrated by centrifugation or sedimentation may be added to the stock solution. Further, after centrifugation, a product from which the supernatant has been completely removed may be added. The amount of yeast added to the stock solution can be appropriately set, and is, for example, about 5 × 10 6 cells / ml to 1 × 10 8 cells / ml.
(2) 発酵を行わない場合の製造工程
本発明のビールテイスト飲料の製造方法に用いられるビールテイスト飲料の製造工程は、発酵工程を含まず、麦と水を含む原液に、炭酸水または炭酸ガスを混和する混和工程によって得られる。その際、必要に応じてアルコール、香料、酸味料、色素などの添加剤を加えてもよい。原液には麦以外の穀物（大豆、コーン、えんどうなど）やアミノ酸、ペプチド、糖液などを用いてもよい。非発酵液は混和工程の他に、さらに、仕込み工程、糖化工程および貯酒工程などの当業者に周知のビールテイスト飲料の製造工程を含んでもよい。酸化防止剤、苦味付与剤、香料、酸味料、色素などは、混和工程において所定量添加してもよいが、混和工程以外の他の任意の工程において添加してもよく、添加タイミングは限定されない。(2) Manufacturing process when fermentation is not performed The manufacturing process of the beer-taste beverage used in the method for producing the beer-taste beverage of the present invention does not include the fermentation process, and the undiluted solution containing wheat and water contains carbonated water or carbon dioxide gas. Is obtained by a mixing step of mixing. At that time, additives such as alcohol, fragrance, acidulant, and pigment may be added as needed. Grains other than wheat (soybeans, corn, peas, etc.), amino acids, peptides, sugar solutions, etc. may be used as the undiluted solution. In addition to the mixing step, the non-fermented liquor may further include a beer-taste beverage manufacturing step known to those skilled in the art, such as a brewing step, a saccharification step, and a liquor storage step. Antioxidants, bitterness-imparting agents, flavors, acidulants, pigments and the like may be added in a predetermined amount in the mixing step, but may be added in any step other than the mixing step, and the timing of addition is not limited. ..
２．２ アブシンチンの添加工程
アブシンチンの添加工程は、アブシンチンの精製物の添加、アブシンチンを含む原材料の添加によって行われる。アブシンチンを含む原材料としてはニガヨモギ、ニガヨモギ抽出物、ニガヨモギ精製物等が挙げられる。アブシンチンの添加のタイミングは特に限定されず、原飲料の製造工程途中でも、原飲料の製造後であってもよい。また、アブシンチンの添加は複数回に分けられてもよい。 2.2 Addition step of absinthin The addition step of absinthin is carried out by adding a purified product of absinthin and adding a raw material containing absinthin. Examples of the raw material containing absinthin include wormwood, wormwood extract, and wormwood refined product. The timing of addition of absinthin is not particularly limited, and may be during the production process of the raw beverage or after the production of the raw beverage. Moreover, the addition of absinthin may be divided into a plurality of times.
２．３ 香気成分の添加工程
香気成分の添加工程は本発明の香気成分の添加によって行われる。香気成分の添加のタイミングは特に限定されず、原飲料の製造工程途中でも、原飲料の製造後であってもよい。また、香気成分の添加は複数回に分けられてもよい。 2.3 Addition step of aroma component The addition step of the aroma component is performed by adding the aroma component of the present invention. The timing of adding the aroma component is not particularly limited, and may be during the production process of the raw beverage or after the production of the raw beverage. Moreover, the addition of the aroma component may be divided into a plurality of times.
但し、本発明のビールテイスト飲料の製造方法において、本発明の香気成分は香気成分の添加工程によって添加されることに限らず、例えば、本発明の香気成分を含有する原材料を用いることによって含有されてもよい。 However, in the method for producing a beer-taste beverage of the present invention, the aroma component of the present invention is not limited to being added by the step of adding the aroma component, and is contained, for example, by using a raw material containing the aroma component of the present invention. You may.
２．２ ビールテイスト飲料の容器詰め方法
本発明のビールテイスト飲料の容器詰め方法は特に限定されず、当業者に周知の容器詰め方法を用いることができる。容器詰め工程によって、本発明のビールテイスト飲料は容器に充填・密閉される。容器詰め工程には、いずれの形態・材質の容器を用いてもよく、容器の例としては、「１．４ 容器詰飲料」に記載の容器が挙げられる。 2.2 Containering method for beer-taste beverages The container-packing method for beer-taste beverages of the present invention is not particularly limited, and a container-packing method well known to those skilled in the art can be used. By the containerging step, the beer-taste beverage of the present invention is filled and sealed in a container. A container of any form and material may be used in the containerging step, and examples of the container include the container described in "1.4 Containerized Beverage".
以下、実施例により本発明をさらに詳しく説明するが、本発明はこれら実施例によっては制限されない。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
［実施例Ａ］アブシンチンの含有量の違いによる効果の検討
後述の表１に記載の組成となるように水に添加し、炭酸ガスを添加し、実施例１〜３および比較例１のビールテイスト飲料を調製した。各ビールテイスト飲料のｐＨ値はアスコルビン酸とリン酸の添加量によって調節した。アスコルビン酸としてはアスコルビン酸（ＤＳＭ社製）を、ビール香料としてはビールの醸造成分が含まれている香料（三栄源エフ・エフ・アイ株式会社製）を、アセスルファムＫとしてはサネット（Ｃｅｌａｎｅｓｅ社製）を、アブシンチンとしてはニガヨモギ抽出物を、リン酸としてはリン酸（日本化学工業製）をそれぞれ用いた。[Example A] Examination of effect due to difference in absinthin content Add to water and add carbon dioxide so as to have the composition shown in Table 1 described later, and beer taste of Examples 1 to 3 and Comparative Example 1. Beverages were prepared. The pH value of each beer-taste beverage was adjusted by the amount of ascorbic acid and phosphoric acid added. Ascorbic acid is ascorbic acid (manufactured by DSM), beer flavor is a flavor containing beer brewing ingredients (manufactured by Saneigen FFI Co., Ltd.), and Acesulfame K is Sanette (manufactured by Celanese). ), The wormwood extract was used as absinthin, and phosphoric acid (manufactured by Nippon Kagaku Kogyo Co., Ltd.) was used as phosphoric acid.
このようにして得られたビールテイスト飲料について、ｐＨ、総エキス量を測定し、また、パネラー８名による官能評価を実施した。具体的には、ビールテイスト飲料の味質を以下の１〜３の３段階の基準で評価した。
１：不可
２：良
３：優
味質の評価が２以上を合格とした。結果は表１のとおりであった。The pH and total amount of extract of the beer-taste beverage thus obtained were measured, and sensory evaluation was carried out by eight panelists. Specifically, the taste quality of beer-taste beverages was evaluated according to the following three criteria of 1 to 3.
1: Impossible 2: Good 3: The evaluation of the taste quality was 2 or more. The results are shown in Table 1.
表１の結果から、アブシンチンを含む本発明のビールテイスト飲料はホップを原材料として用いなくても、優れた味質を有することがわかった。 From the results in Table 1, it was found that the beer-taste beverage of the present invention containing absinthin had excellent taste even when hops were not used as a raw material.
［実施例Ｂ］酸味料の違いによる効果の検討
実施例Ａと同様に、各原料を後述の表２に記載の組成となるように水に添加し、炭酸ガスを添加してビールテイスト飲料を調製した（実施例１、４〜１１）。このようにして得られたビールテイスト飲料の官能結果は表２のとおりであった。[Example B] Examination of effects due to differences in acidulants Similar to Example A, each raw material is added to water so as to have the composition shown in Table 2 described later, and carbon dioxide gas is added to prepare a beer-taste beverage. Prepared (Examples 1, 4-11). The sensory results of the beer-taste beverage thus obtained are shown in Table 2.
表２の結果から、アブシンチンを含む本発明のビールテイスト飲料は添加される酸味料が異なっても、優れた味質を有することがわかった。 From the results in Table 2, it was found that the beer-taste beverage of the present invention containing absinthin has excellent taste quality even if the acidulant added is different.
［実施例Ｃ］アルコールの含有量の違いによる効果の検討
実施例Ａと同様に、各原料を後述の表３に記載の組成となるように水に添加し、さらにエタノール（実施例１２〜１４のみ)および炭酸ガスを添加してビールテイスト飲料を調製した（実施例１、１２〜１４）。添加したエタノールには小麦スピリッツを用いた。このようにして得られたビールテイスト飲料の官能結果は表３のとおりであった。[Example C] Examination of effect due to difference in alcohol content Similar to Example A, each raw material was added to water so as to have the composition shown in Table 3 described later, and ethanol (Examples 12 to 14) was further added. Only) and carbon dioxide were added to prepare beer-taste beverages (Examples 1, 12-14). Wheat spirits were used as the added ethanol. The sensory results of the beer-taste beverage thus obtained are shown in Table 3.
表３の結果から、本発明のビールテイスト飲料は、アルコール度数を変化させても、優れた味質を有することがわかった。 From the results in Table 3, it was found that the beer-taste beverage of the present invention had excellent taste even when the alcohol content was changed.
［実施例Ｄ］麦汁の有無による効果の検討
水の代わりに１０％麦汁を用いた以外は、実施例１のビールテイスト飲料と同じ方法でビールテイスト飲料を調製した（実施例１５）。１０％麦汁とは、総エキス量が１０ｗ・ｗ％の麦汁であり、麦芽を糖化させて調製した。このようにして得られたビールテイスト飲料の官能結果は表４のとおりであった。[Example D] Examination of effect depending on the presence or absence of wort A beer-taste beverage was prepared in the same manner as the beer-taste beverage of Example 1 except that 10% wort was used instead of water (Example 15). The 10% wort is a wort having a total extract amount of 10 ww%, and was prepared by saccharifying malt. The sensory results of the beer-taste beverage thus obtained are shown in Table 4.
表４の結果から、本発明のビールテイスト飲料の製造に麦汁を用いても、優れた味質を有することがわかった。 From the results in Table 4, it was found that even if wort was used in the production of the beer-taste beverage of the present invention, it had an excellent taste quality.
本発明は、新たな原材料を用いながら、優れた香味を有するビールテイスト飲料を提供できる。 The present invention can provide a beer-taste beverage having an excellent flavor while using a new raw material.
Claims (14)
The method for producing a beer-taste beverage according to claim 13, wherein the step of mixing absinthin is a step of mixing one or more selected from the group consisting of wormwood, wormwood extract and wormwood refined product.
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| WO2016063820A1 (en) * | 2014-10-24 | 2016-04-28 | アサヒビール株式会社 | Beer-like effervescent beverage |
| WO2016063823A1 (en) * | 2014-10-24 | 2016-04-28 | アサヒビール株式会社 | Non-fermented beer-like effervescent drink |
| JP2017212932A (en) * | 2016-05-31 | 2017-12-07 | サントリーホールディングス株式会社 | Beverage having enhanced liquor-like taste |
| JP2018023295A (en) * | 2016-08-09 | 2018-02-15 | サントリーホールディングス株式会社 | Beer taste beverage and method for manufacturing the same |
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| JP7284757B2 (en) | 2023-05-31 |
| WO2020031376A1 (en) | 2020-02-13 |
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