KR102192531B1 - Unfermented beer-flavored beverage containing indigestible dextrin - Google Patents

Abstract

An object of the present invention is to provide a non-fermented beer-flavored beverage that has an effect of suppressing the increase of blood triglycerides, and has a low-calorie, beer-like flavor, that is, ``satisfaction felt on the throat'' and ``goodness after drinking'' properly balanced. Is to do. The solution to the problem is a non-fermented beer-flavored beverage containing 10 g/L or more of indigestible dextrin and having a pH of 3.0 to 4.0.

Description

Non-fermented beer flavored beverage containing indigestible dextrin {UNFERMENTED BEER-FLAVORED BEVERAGE CONTAINING INDIGESTIBLE DEXTRIN}

The present invention relates to non-fermented beer flavored beverages, and more particularly, to non-fermented beer flavored alcoholic beverages and non-fermented beer flavored carbonated beverages.

There are various kinds of products such as beer-flavored alcoholic beverages, which are alcoholic beverages substantially containing ethanol, and beer-flavored carbonated beverages, which are carbonated beverages substantially free of ethanol.

Beer-flavored alcoholic beverages are mainly produced by fermenting malt or grain saccharified liquid as a main raw material. The beer-flavored alcoholic beverage produced through the fermentation process is hereinafter referred to as "fermented beer-flavored alcoholic beverage". On the other hand, some of the beer-flavored alcoholic beverages have been finished with a beer-like flavor and taste by adding barley juice, malt extract, sugars, flavors, ethanol, and the like to drinking water. The beer-flavored alcoholic beverage produced without going through a fermentation process is hereinafter referred to as "non-fermented beer-flavored alcoholic beverage".

Non-fermented beer-flavored alcoholic beverages do not require a special fermentation device for production because fermentation is not performed during the production process. Therefore, it is suitable for mass production at low cost. However, it is not yet clear what ingredients can be combined in a certain amount to reproduce beer-like flavor and taste, and the manufacturing method is in the process of research and development.

On the other hand, beer-flavored carbonated beverages have a low alcohol content, so drivers and pregnant/nursing women can drink them casually. Further, in general, beer-flavored carbonated beverages have lower calories than conventional beer, and are supported by health-oriented people.

The manufacturing method of beer-flavored carbonated beverage is largely classified into three types: (1) ethanol removal, (2) fermentation inhibition, and (3) non-fermentation. (1) is made by removing only ethanol content from ordinary beer with a special device. (2) is fermented at a lower temperature than usual to suppress the activity of yeast, and finish with low ethanol. The beer flavor carbonated beverage produced through these fermentation steps is hereinafter referred to as "fermented beer flavor carbonated beverage".

Fermented Beer Flavor Carbonated beverages have a beer-like flavor because there is a fermentation step in the production method. However, since ethanol is produced in the fermentation process, it is difficult to completely eliminate the ethanol content.

On the other hand, (3) is prepared by adding barley juice, malt extract, sugars and flavorings to drinking water. The beer-flavored carbonated beverage produced without passing through these fermentation steps is hereinafter referred to as "non-fermented beer-flavored carbonated beverage". Since non-fermented beer-flavored carbonated beverages are not fermented in the manufacturing process, it is easy to avoid containing ethanol. In addition, no special fermentation equipment is required to manufacture. Therefore, it is suitable for mass production at low cost and is a beverage for everyone. However, it has not yet been clear what ingredients can be combined in a certain amount to reproduce the beer-like flavor and taste, and the manufacturing method is in the process of research and development.

In addition, the non-fermented beer-flavored alcoholic beverage can be produced by adding a predetermined amount of ethanol during the production of the non-fermented beer-flavored carbonated beverage. In short, the only real difference between the two is whether they contain ethanol. Therefore, in this specification, a non-fermented beer-flavored alcoholic beverage and a non-fermented beer-flavored carbonated beverage are handled together, and both are referred to as "non-fermented beer-flavored beverages".

In Patent Document 1, in the manufacturing process of a non-fermented beer-flavored carbonated beverage, by using a vegetable protein decomposition product and a malt extract as raw materials, a beer-like bitterness and a sense of flavor are imparted, and the flavor is consistent without depth and disturbance. It describes what can be added. However, the malt extract itself has a strong sweetness and umami taste. Therefore, when the malt extract is contained in a non-fermented beer-flavored beverage, excessive sweetness and umami become prominent, making it difficult to control the balance of flavor, and the malodor itself, which is not so desirable, is conspicuous.

As a result, conventional non-fermented beer-flavored beverages still have a large difference in beer-like flavor compared to conventional beer, and in particular, "good balance", "satisfaction felt on the throat" and "good neatness after drinking" 」There is a problem that this normal beer cannot do.

In Patent Document 1, a non-fermented beer-flavored carbonated beverage containing polydextrose is described as a specific example. However, in Patent Document 1, there is no description of the purpose of use and functional action of polydextrose. Therefore, polydextrose is only described as a simple component, and there is no suggestion that polydextrose can solve the above problems.

On the other hand, in the field of fermented beer-flavored alcoholic beverages, a method of increasing a feeling of satisfaction and neatness after drinking is known. For example, in Patent Document 2, a feeling of satisfaction can be ensured by making the use ratio of malt in the raw material high, and malt fermentation by adding a distillate obtained by distilling an alcohol-containing substance containing barley as a part of the raw material. It is described that it does not impair the satisfaction of the beverage and can impart neatness to the neck.

In addition, excessive intake of lipids associated with the modernization of Japanese dietary life these days increases the risk of developing lifestyle-related diseases such as hyperlipidemia and arteriosclerosis, as well as obesity and metabolic syndrome. As a factor causing a serious impact on The triglyceride level in blood during fasting is one of the diagnostic criteria for metabolic syndrome, and lowering this value is effective in preventing obesity. On the other hand, in recent years, attention has also been focused on postprandial hyperlipidemia, in which a state of high blood triglyceride levels after a meal continues for a long time, and it has been found that postprandial hyperlipidemia is a risk factor for heart disease or cerebral infarction. In other words, suppressing the increase in blood triglycerides after a meal is thought to be effective not only for obesity but also for preventing heart disease and cerebral infarction.

As a food material having a synergistic effect of this blood triglyceride, indigestible dextrin, which is a water-soluble plant fiber, has been reported. As a mechanism of action, it has been found that the breakdown of bile acid micelles is inhibited and stabilized, and lipid absorption is inhibited by delaying the release of lipids, and the excretion of lipids into the stool is promoted. Indigestible dextrin has been used in various foods so far because of its excellent processing aptitude and stability, and it can be said that it is a very excellent food material from the viewpoint of safety.

In Patent Documents 3 to 5, it is described that indigestible dextrin is contained in raw materials for brewing of fermented beer flavored alcoholic beverages. However, the purpose of use of indigestible dextrin is to reduce calorie in beer in Patent Document 3, and to impart flavor and deep taste in Patent Documents 4 and 5, and "good balance", "satisfaction felt on the throat" and "drinking" It is not imparting "goodness of the neatness afterwards". In addition, there is no description of the effect of suppressing the increase in blood triglycerides.

Originally, in fermented beer-flavored alcoholic beverages, sugar or nitrogen sources of low molecular weight are magnetized to yeast and are hardly contained in the final product. Therefore, fermented beer-flavored beverages inherently have "good balance", "satisfaction felt on the throat", and "good neatness after drinking", and do not exist as a problem to be solved.

Patent Document 6 describes a non-fermented beer-flavored beverage containing a specific amount of a high molecular sugar and a sweetening substance. In the non-fermented beer-flavored beverage of Patent Document 6, "satisfaction felt on the throat" and "goodness after drinking" are enhanced and moderately balanced to give a beer-like flavor.

In recent years, consumers' health orientation has increased, and beverages with as low as possible calories are required. As an example of a beverage with as low calories as possible, there is a zero calorie beverage. The indication of "zero calorie" can be indicated for the amount of energy contained in the beverage that is less than 5 kcal per 100 ml of the beverage according to the regulations of the nutrition labeling standard based on the Japanese Health Promotion Act.

However, when the sugar content is simply lowered from the non-fermented beer-flavored beverage for low calorie, the balance between ``satisfaction felt on the throat'' and ``good neatness after drinking'' is broken, and the depth of taste is insufficient, and the taste is bitter. There is a problem that becomes more pronounced.

Japanese Laid-Open Patent Publication No. 2011-142901 International Publication No. 2005/056746 Japanese Laid-Open Patent Publication No. Hei 8-9953 Japanese Laid-Open Patent Publication No. Hei 8-249 Japanese Laid-Open Patent Publication No. 2006-6342 International Publication No. 2013/080354

The present invention solves the above conventional problems, and its object is to have an effect of suppressing the increase of blood triglycerides, and to have a low-calorie, beer-like flavor, that is, ``a feeling of satisfaction in the throat'' and ``a feeling of neatness after drinking''. Good” is to provide an appropriately balanced non-fermented beer flavored beverage.

The present invention provides a non-fermented beer-flavored beverage containing 10 g/L or more of indigestible dextrin and having a pH of 3.0 to 4.0.

In any one form, the non-fermented beer flavored beverage contains at least one acidic substance selected from the group consisting of phosphoric acid, lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, succinic acid, fumaric acid, adipic acid, acetic acid and phytic acid. Contains.

In any one aspect, the non-fermented beer flavored beverage contains a bitter substance.

In any one form, the non-fermented beer flavored beverage is prepared without using barley juice or barley extract.

In any one form, the non-fermented beer flavored beverage contains a sweetening substance.

In any one form, the concentration of the sweetening substance is 18 g/L or less in terms of sucrose.

In one form, the sweetening substance is acesulfame K, and its concentration is 0.015 to 0.045 g/l.

In any one form, the sweetening substance is at least one sugar selected from the group consisting of monosaccharides, disaccharides and trisaccharides.

In any one aspect, the energy amount of the non-fermented beer-flavored beverage is less than 5 kcal/100 ml.

In one aspect, the non-fermented beer flavored beverage has an effect of reducing blood triglycerides by drinking.

According to the present invention, there is provided a non-fermented beer-flavored beverage that has an effect of inhibiting the increase of blood triglycerides, has a low-calorie, beer-like flavor, that is, a ``satisfaction felt in the throat'' and ``goodness after drinking'' properly balanced. Became.

1 is a graph showing how the blood triglyceride level changes after ingesting the non-fermented beer-flavored beverage of the present invention with a loading diet to a subject having a slightly higher neutral fat level on an empty stomach (a: measured value, b: amount of change).

The non-fermented beer-flavored beverage of the present invention contains indigestible dextrin. The beverage obtained by containing the indigestible dextrin imparts a sensation to the throat when ingested. That is, the present invention provides a non-fermented beer-flavored beverage having the characteristics of "good balance", "satisfaction felt on the throat", and "good neatness after drinking", which are the characteristics of a fermented beer-flavored beverage.

In addition, indigestible dextrin has an action of suppressing an increase in blood triglycerides after a meal, and the non-fermented beer-flavored beverage of the present invention is effective in preventing obesity, heart disease, and cerebral infarction. Beer-flavored beverages tend to be consumed with meals with a high lipid energy ratio (high fat foods), and the significance of the beer-flavored beverages imparting a function of suppressing the rise of blood triglycerides after meals is high.

Indigestible dextrin is a starch decomposition product, obtained by subjecting dextrin obtained by acid roasting starch to an enzyme such as alpha amylase to perform enzymatic digestion, and then separate and collect plant fiber components.

The amount of indigestible dextrin contained in the non-fermented beer-flavored beverage of the present invention is 10 g/L or more in concentration. When the concentration of indigestible dextrin is less than 10 g/L, the feeling of snagging on the throat of the non-fermented beer-flavored beverage is weakened, and the effect of inhibiting the increase of blood triglycerides is weakened. Preferably, the concentration of the indigestible dextrin is 8 to 25 g/L, more preferably 10 to 18 g/L. When the concentration of the indigestible dextrin exceeds 25 g/L, the flavor of the non-fermented beer-flavored beverage may worsen.

It is preferable that the non-fermented beer-flavored beverage of the present invention contains a sweetening substance suitably. The sweet substance refers to a substance that feels sweetness when a person holds it in their mouth. A typical sweetener is a sweetener. Sweetener refers to a seasoning that is used to sweeten beverages or foods. By containing a sweetening substance, the balance between acidity and sweetness becomes good in the beverage obtained, and it becomes difficult to impart an aftertaste such as acidity or sweetness, thereby increasing "goodness of neatness after drinking".

Examples of the sweetening substance include sugars or sugar alcohols, and high-sweeteners. The saccharides include glucose, fructose, xylose, sorbose, galactose, isomerized sugar (fructose glucose liquid sugar, glucose fructose liquid sugar, high fructose liquid sugar, etc.), sucrose, maltose, lactose, isomerized lactose, palatinose, isomaltose , Maltotriose, raffinose, fructooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, coupling sugar, palatinose, and the like. Examples of the sugar alcohols include erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol, maltotriitol, isomaltotriitol, and panitol. Examples of the high-sweetness sweetener include aspartame, stevia, enzyme-treated stevia, tomatine, sucralose, acesulfame K, neotam, and Nahangwa.

In either form, a low molecular weight sugar is used as the sweetening substance. Low molecular sugar refers to an oligomer in which various sugars are linked by a glycosidic bond. More preferable sweetening substances are one or more selected from the group consisting of monosaccharides, disaccharides and trisaccharides. A more preferable sweetening substance is one or more selected from the group consisting of glucose, fructose, maltose, fructose glucose, and glucose fructose.

The concentration of the sweetening substance contained in the non-fermented beer-flavored beverage is appropriately adjusted within a range not exceeding 18 g/L in terms of sucrose.

As the sweetening substance in the present invention, acesulfame K is preferable. In that case, the concentration of acesulfame K contained in the non-fermented beer-flavored beverage is 0.09 g/L or less, preferably 0.015 to 0.060 g/L, more preferably 0.015 to 0.045 g/L.

For example, the content of the sweetening substance is adjusted in consideration of the amount of ethanol contained in the non-fermented beer-flavored beverage. This is because ethanol also has sweetness as a rice polishing function. In addition, the form of ethanol to be added is not limited, for example, alcohol for raw materials, beer, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, spirits, and the like can be added.

When the non-fermented beer-flavored beverage is a non-fermented beer-flavored carbonated beverage that does not contain substantially ethanol, the concentration of the sweetening substance contained in the non-fermented beer-flavored beverage is 18 g/L or less in terms of sucrose, preferably 3 It is -12 g/l, More preferably, it is 3-9 g/l.

When the non-fermented beer-flavored beverage is a non-fermented beer-flavored alcoholic beverage that substantially contains ethanol, the concentration of the sweetening substance contained in the non-fermented beer-flavored beverage is 0.1 to 1.8 g/L, preferably 0.4 in terms of sucrose. It is -1.3 g/l, More preferably, it is 0.6-1.1 g/l.

The non-fermented beer-flavored beverage of the present invention preferably has an energy amount of less than 5 kcal/100 ml. An energy amount of less than 5 kcal/100 ml is easy to achieve by using the above-described high-sweetening sweetener, and "good balance" in flavor is also maintained. In particular, it is easier to achieve by using acesulfame potassium or sucralose, which are sweeteners with zero calories per se. More preferably, the sugar content is less than 0.5 g/100 ml. Sugar refers to carbohydrates, not dietary fiber. By reducing the sugar content, adverse health effects caused by the intake of sugars such as obesity and diabetes are less likely to occur. Moreover, by reducing the sugar content, it is possible to realize a refreshing feeling of a non-fermented beer-flavored beverage, good aftertaste, and the like.

It is preferable that the non-fermented beer-flavored beverage of the present invention contains a grain-derived protein degradation product. By containing a grain-derived protein decomposition product, the sensation of a throat when drinking a non-fermented beer-flavored beverage, that is, a "sense of satisfaction felt in the throat" is further enhanced. In addition, the protein decomposition product derived from grain also has a bubble retention effect.

Grain-derived protein decomposition products are obtained from soybeans, peas, corn, wheat, barley, rice, peanuts, rapeseed, sunflower, etc., and a fraction containing a large amount of protein, such as isolated protein, is used as a plant protein raw material. , It is hydrolyzed by alkali or enzyme. As the grain-derived protein raw material, proteins derived from legumes such as soybeans and peas are preferable, and the hydrolysis method is preferably an enzyme method. In the enzyme method, one or two or more types of proteases are used, and hydrolysis is performed at a temperature, pH, and time suitable for them. The degree of decomposition can be appropriately adjusted, but a 15% by weight TCA solubilization rate of 30 to 100% is suitable. In addition, if the molecular size is too large, there are many fractions that become precipitates and become insolubilized during post-processing or storage, and if it is too small, it is likely to cause uncomfortable taste. Therefore, the average molecular weight of the water-soluble fraction contained in the grain-derived protein decomposition product is preferably 550 or more and 3,000 or less, and preferably 600 or more and 1,500 or less.

In addition, the significance of the 15% by weight TCA solubilization rate, which is a parameter of the protein decomposition product derived from grains, and the average molecular weight of the water-soluble fraction are as described in paragraphs 0017 and 0018 of Patent Document 1, respectively.

If the amount of protein decomposition products derived from grains contained in the non-fermented beer-flavored beverage of the present invention is too small, the effect is weak, and if too large, it is likely to cause unfavorable taste, and may also cause microbial risk due to an increase in pH. . In general, it is used in an amount such that the concentration in the final beverage is 10 g/l or less, preferably 0.1 to 6 g/l, more preferably 0.5 to 4 g/l.

The non-fermented beer-flavored beverage of the present invention is preferably prepared without using barley juice or barley extract. "The barley juice or barley extract is used" means to mix barley juice or barley juice as barley juice or barley extract in a substantial amount with respect to a non-fermented beer flavored beverage. For example, if barley juice or barley extract is contained in flavoring, etc., and a small amount of barley juice or barley extract is blended in a non-fermented beer-flavored beverage as a flavor, it does not correspond to that produced using barley juice or barley extract. .

Barley juice refers to a saccharified barley liquid obtained by pulverizing barley malt and performing saccharification. The barley saccharification solution is obtained by, for example, saccharifying barley malt using an enzyme derived from malt. The barley saccharification solution may be obtained by saccharifying barley using an enzyme. The barley extract refers to an extract obtained by extracting components from barley, barley malt, or their pulverized product with water or hot water, or a concentrate or dried product of the extract. Barley juice or barley extract contains a lot of sugar or nitrogen source of relatively low molecular weight, and itself has a strong sweetness and umami taste. Therefore, when barley juice or barley extract is used for the production of a non-fermented beer-flavored beverage, it is difficult to adjust the balance of flavor, and sweetness remains as an aftertaste or an unpleasant odor is liable to occur.

However, when the balance of the obtained non-fermented beer-flavored beverage does not impair the good balance and the neatness after drinking, the non-fermented beer-flavored beverage of the present invention may be produced using barley juice or barley extract.

The content of barley juice or barley extract of the non-fermented beer-flavored beverage of the present invention is 2% by weight or less, preferably 1% by weight or less, more preferably 0.5% by weight of the nonvolatile component of barley juice or barley extract. It is the amount below.

Originally, in beer-flavored beverages fermented with yeast, sugar and nitrogen sources of low molecular weight are magnetized by yeast and are hardly contained in the final product. Conversely, high molecular weight sugars remain in the final product as they are because they are not magnetized by yeast. In fermented beer-flavored beverages, the balance of the small amount of low-molecular sugar (sweetness substance) and large amount of high-molecular sugar suppresses excess aftertaste such as excessive sweetness and umami, and provides a sense of satisfaction to the throat, resulting in a beer-like flavor. It seems to be becoming.

The non-fermented beer-flavored beverage of the present invention has a pH of 3.0 to 4.0. When the non-fermented beer-flavored beverage exhibits a pH in this range, an appropriate acidity and taste are ensured. As a result, stickiness due to the addition of indigestible dextrin and an unpleasant aftertaste disappear, and "good cleanliness after drinking" is felt. The pH of the non-fermented beer-flavored beverage can be adjusted by adding an appropriate amount of a pH adjusting agent.

As the pH adjusting agent, for example, an acidic substance can be used. A bitter substance refers to a substance that feels acidity when a person holds it in their mouth. Specific examples of the acidic substance include phosphoric acid, lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, succinic acid, fumaric acid, adipic acid, acetic acid and phytic acid. Preferred acidifying substances are phosphoric acid, lactic acid, and peat from the viewpoint of suppressing stickiness that occurs when a large amount of indigestible dextrin is added, and providing more preferable ``goodness after drinking'' and ``good balance''. It is a mountain. One type of acidic substance may be used, and two or more types may be used in combination.

The non-fermented beer-flavored beverage of the present invention may contain a bitter substance in order to reproduce the refreshing taste peculiar to beer. A bitter substance refers to a substance that feels bitter when a person holds it in their mouth. The bitter substance is not particularly limited as long as it exhibits a bitter taste similar or similar to that of beer, and may be a bitter ingredient contained in hops, or may be a bitter ingredient not contained in hops. As the said bitter substance, specifically, magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quacin, isoα acid, tetraisoα acid, oxide of β acid, quinine, momordicin, quercitrin , Theobromine, caffeine, and other bitter ingredients, and bitter melon, sugar yak tea, kudding tea, bitter mugwort extract, gentian extract, and kina extract. A particularly preferred bitter substance is isoα acid.

The isolated isoα acid can be used as a bitter substance. In addition, isoα acid is contained in hops and can also be used as hops or hop extract. Hops or hops extract refers to leaves of hops or ground products thereof, extracts obtained by extracting them with water or hot water, and concentrates or dried products of extracts.

The amount of isoα acid contained in the non-fermented beer-flavored beverage of the present invention is 0.001 g/L or more in concentration. When the concentration of isoα acid is less than 0.001 g/L, the aftertaste of the non-fermented beer-flavored beverage containing indigestible dextrin becomes sticky and not refreshing. Preferably, the concentration of the isoα acid is 0.005 to 0.08 g/L, more preferably 0.01 to 0.03 g/L. If the concentration of the isoα acid exceeds 0.08 g/L, the flavor of the non-fermented beer-flavored beverage may deteriorate.

In addition, in the non-fermented beer-flavored beverage of the present invention, as long as the object of the present invention is not impaired, various glycosides such as sugars, sugar alcohols, and saponins, flavorings, dietary fibers, polysaccharides, acids, raw materials such as yeast extract. Can be used together. Examples of sugars include reducing sugars such as glucose, fructose, maltose, and small sugars such as sucrose, and various dextrins and oligosaccharides, and as flavorings, malt flavors (natural extracts derived from barley or malt may be included) , Hop flavor (which may contain a natural extract derived from hops), beer flavor, alcohol flavor, caramel flavor, and the like.

The method for producing a non-fermented beer-flavored beverage of the present invention includes a process commonly performed when manufacturing a non-fermented beer-flavored beverage. As an example, first, a polymer sugar, a sweetening substance, and other components are mixed in a predetermined amount to prepare a blend. Next, a predetermined amount of drinking water is added to the blend to prepare a primary raw material solution. After boiling the primary raw material liquid, fermented alcohol is added as needed, and carbonic acid is added by a carbonation process.

If necessary, in each step, sediment may be separated and removed by filtration or centrifugation. Further, after preparing the raw material liquid in a rich state, carbonated water may be added. These can easily prepare a non-fermented beer-flavored beverage without having a fermentation facility by using a conventional soft drink manufacturing process.

If the precipitation is removed before the carbonation step or the carbonated water addition step, it is possible to remove the sediment and the causative substance of the unflavor, and it is more preferable. Further, before the carbonation step or the carbonated water addition step, filtration or sterilization may be performed as necessary.

The present invention will be described more specifically by the following examples, but the present invention is not limited thereto.

Example

Comparative example

Formulation of indigestible dextrin

Mix the formulations listed in Table 1 (unit: g), mass-up with water to make 1 ℓ, boil for 1 hour, add evaporation water, and perform diatomaceous earth filtration and filter filtration for clarification. Then, carbon dioxide gas was dissolved in a volume of 2.9 gas by blowing carbon dioxide gas into the liquid.

Control 1 Test phrase 1 Test phrase 2 Test phrase 3 Indigestible dextrin 0.0 10.0 14.2 18.0 Soy protein digest 2.0 2.0 2.0 2.0 caramel 0.3 0.3 0.3 0.3 pH 4.5 4.5 4.5 4.5 pH adjuster Phosphoric acid Phosphoric acid Phosphoric acid Phosphoric acid hop 0.02 0.02 0.02 0.02

As the indigestible dextrin, "Fiber Sol 2" (brand name) manufactured by Matsutani Chemical Co., Ltd. was used (the following data are also the same). The indigestible dextrin content in Fiber Sol 2 is 90%. Soy protein decomposition products were formulated for the purpose of providing satisfaction and maintaining air bubbles, caramel for coloring, and phosphoric acid for pH adjustment. Hops were adjusted to be the isoα acid content (g/L) described in the table using "CO2 Hop Extract" (brand name) manufactured by Barth-Haas Group.

The evaluation of the obtained beverage was shown in Table 2. The evaluation was averaged by a score of 9 perfect points for each of 5 beer panelists. In the sensory evaluation, the nose clip was inserted in the nose to avoid the effect of the fragrance. For the control group that did not contain indigestible dextrin, all of the test groups had a low evaluation in ``good balance'' and ``good neatness after drinking'', and even in the comments, there was stickiness, viscosity, and aftertaste, etc. It was observed that the evaluation was not desirable as a beer, and a tendency to impair the characteristic of good aftertaste as a beer flavor was observed.

Meaning of sensory evaluation symbols sign Average score ◎ 7.0 or higher ○ 5.5 to 6.9 △ 4.0 to 5.4 × Less than 4.0

Control 1 Test phrase 1 Test phrase 2 Test phrase 3 Good balance ○ △ × × Good neatness after drinking ○ × × × comment Freshness, freshness, lightness, strong taste Body feeling, stickiness, bitterness left, cleanness bad Body, viscous, sticky, aftertaste Body feeling, viscous, sticky, poor neatness

Example 1

pH adjustment

For the formulation of Test Group 2, for which evaluation was not desirable in Comparative Example, pH adjustment was performed in order to improve stickiness or aftertaste. Mix the formulations listed in Table 3 (unit is g), mass-up with water to make 1 ℓ, boil for 1 hour, add water for evaporation, and perform diatomaceous earth filtration and filter filtration for clarification. Then, carbon dioxide gas was dissolved in a volume of 2.9 gas by blowing carbon dioxide gas into the liquid.

Control 2 Test phrase 4 Test phrase 5 Test phrase 6 Test phrase 7 Indigestible dextrin 14.2 14.2 14.2 14.2 14.2 Soy protein digest 2.0 2.0 2.0 2.0 2.0 caramel 0.3 0.3 0.3 0.3 0.3 pH 4.5 4.0 3.5 3.0 2.5 pH adjuster Phosphoric acid Phosphoric acid Phosphoric acid Phosphoric acid Phosphoric acid hop 0.02 0.02 0.02 0.02 0.02

The evaluation of the obtained beverage was shown in Table 5. For the evaluation, a score of 9 perfect points was averaged by three panelists specializing in beer. In the sensory evaluation, the nose clip was inserted in the nose to avoid the effect of the fragrance. Compared to the control, the pH value of 3.0 to 4.0 was evaluated in terms of "good balance" and "good neatness after drinking", and in particular, the evaluation of "good neatness after drinking" was improved. there was. On the other hand, comments such as stickiness, viscous, and aftertaste were not conspicuous, while acidity was noticeable from the top to the middle, and the overall balance seemed to be uncontrolled.

Control 2 Test phrase 4 Test phrase 5 Test phrase 6 Test phrase 7 Good balance × △ △ △ × Good neatness after drinking × △ ○ △ △ comment Body, viscous, sticky, aftertaste Body feeling, light, slightly acidic Good neatness, with rear end, slightly sour There is a back end, acidity is prominent, there is irritation Sourness, poor balance, irritation

Example 2

Blending of sweetening substances

Mix the formulations listed in Table 6 (unit is g), mass-up with water to make 1 ℓ, boil for 1 hour, add water for evaporation, and perform diatomaceous earth filtration and filter filtration for clarification. Then, carbon dioxide gas was dissolved in a volume of 2.9 gas by blowing carbon dioxide gas into the liquid.

Control 3 Test phrase 8 Indigestible dextrin 14.2 14.2 Sweetening substance 0 Various sugars listed in Table 7,
sweetener Soy protein digest 2.0 2.0 caramel 0.3 0.3 pH 3.5 3.5 pH adjuster Phosphoric acid Phosphoric acid hop 0.02 0.02

As the sweetening substance, glucose, maltose, fructose glucose, acesulfame K, sucralose, stevia, aspartame, and tomatine were mixed after each having a constant sweetness. The concentration of sweetener in terms of sucrose is 5 g/ℓ. Hops were adjusted to have an isoα acid content of 0.02 g/L using "CO2 Hop Extract" (brand name) manufactured by Barth-Haas Group.

The evaluation of the obtained beverage was shown in Table 7. The evaluation was averaged by three panelists specializing in beer, each with a perfect score of 9 points. In the sensory evaluation, the nose clip was inserted in the nose to avoid the effect of the fragrance. Compared to the control group, it was confirmed that the evaluation of "good balance" and "good neatness after drinking" in the test groups, such as monosaccharides, disaccharides, and acesulfame K, was increased. In addition, as a result of confirming the energy of the samples using these low-molecular sugars and sweeteners, the amount of energy in sweeteners such as acesulfame K became very low. Confirmed.

Good balance Good neatness after drinking comment energy
(kcal/100 ml) Control 3 △ ○ Tartness, taste remains, freshness, balance is poor, taste remains 3.0 Test phrase 8-1
8.0 g of glucose ○ ○ Sweetness is sticky, good balance 6.2 Test phrase 8-2
12.0 g maltose ○ ○ Grassy, sticky, good balance 7.8 Test phrase 8-3
6.0 g fructose glucose ◎ ◎ Good balance, good neatness, harmony (調和) 5.4 Test phrase 8-4
Acesulfame K 0.025g ◎ ○ Good neatness, slightly acidic, slightly dry, good balance 3.0 Test phrase 8-5
0.008 g sucralose △ △ Sweetness remains behind, acidity in the first half, discomfort 3.0 Test phrase 8-6
Stevia 0.02g × × Sweetness left behind, feeling of incongruity, tingling, incongruity 3.0 Test phrase 8-7
0.025 g of aspartame △ × Sweetness remains behind, there is a sense of incongruity, acidity in the whole, disharmony 3.0 Test phrase 8-8
Tomartin 0.002g × × Sweetness remains behind, there is a sense of incongruity, incongruity 3.0

Example 3

Formulation of acesulfame K

Mix the mixtures listed in Table 8 and mass-up with water to make 1 ℓ, boil for 1 hour, add evaporation water, and perform diatomaceous earth filtration and filter filtration for clarification, and carbon dioxide gas in the liquid. The carbon dioxide gas was dissolved to a volume of 2.9 gas by blowing in.

Control 4 Test phrase 9 Test phrase 10 Test phrase 11 Test phrase 12 Indigestible dextrin 14.2 14.2 14.2 14.2 14.2 Acesulfame K 0.000 0.015 0.030 0.045 0.060 Soy protein digest 2.0 2.0 2.0 2.0 2.0 caramel 0.3 0.3 0.3 0.3 0.3 pH 3.5 3.5 3.5 3.5 3.5 pH adjuster Phosphoric acid Phosphoric acid Phosphoric acid Phosphoric acid Phosphoric acid hop 0.02 0.02 0.02 0.02 0.02

Hops were adjusted to have an isoα acid content of 0.02 g/L using "CO2 Hop Extract" (brand name) manufactured by Barth-Haas Group.

The evaluation of the obtained beverage was shown in Table 9. For the evaluation, a score of 9 perfect points was averaged by five panelists specializing in beer. In "good balance" and "good neatness after drinking", the evaluation became good at the addition amount of acesulfame K from 0.015 to 0.045 g/L, and in particular, it was the highest evaluation at 0.030 g/L.

Control 4 Test phrase 9 Test phrase 10 Test phrase 11 Test phrase 12 Good balance △ ○ ◎ ○ × Good neatness after drinking ○ ○ ◎ ○ × comment Crispness, acidity, and taste are prominent Good neatness, good balance, harmony, slightly acidity, freshness Good neatness, accent, good balance, harmony, satisfaction Has accent, good balance, satisfaction, slightly sweet Strong sweetness, poor balance, remaining sweetness

Example 4

The kind of pH adjuster was examined based on test group 10 which evaluated in Example 3 was favorable. Mix the mixtures listed in Table 10 and mass-up with water to make 1 ℓ, boil for 1 hour, add evaporation water, and perform diatomaceous earth filtration and filter filtration for clarification, and carbon dioxide gas in the liquid. The carbon dioxide gas was dissolved to a volume of 2.9 gas by blowing in.

Control 5 Test phrase 13 Test phrase 14 Test phrase 15 Test phrase 16 Test phrase 17 Indigestible dextrin 14.2 14.2 14.2 14.2 14.2 14.2 Soy protein decomposition products 2.0 2.0 2.0 2.0 2.0 2.0 caramel 0.3 0.3 0.3 0.3 0.3 0.3 pH 3.5 3.5 3.5 3.5 3.5 3.5 pH adjuster Phosphoric acid Lactic acid Citric acid Malic acid Pit mountain Gluconic acid hop 0.02 0.02 0.02 0.02 0.02 0.02

Hops were adjusted to have an isoα acid content of 0.02 g/L using "CO2 Hop Extract" (brand name) manufactured by Barth-Haas Group.

The evaluation of the obtained beverage was shown in Table 11. For the evaluation, a score of 9 perfect points was averaged by five panelists specializing in beer. In "good balance" and "good neatness after drinking", evaluation of phosphoric acid, lactic acid, and phytic acid was high.

Control 5 Test phrase 13 Test phrase 14 Test phrase 15 Test phrase 16 Test phrase 17 Good balance ◎ ○ △ △ ○ ○ Good neatness after drinking ◎ ◎ ○ ○ ○ △ comment Good neatness, accent, good balance, harmony, satisfaction Has irritation, good balance, irritation to the tongue Overall acidity, acidity outstanding, sharp Outstanding acidity, sharp, poor balance Smooth, less irritating, mild Mild, less irritation, slightly less clean

Example 5

Blood triglyceride reduction effect

Dissolve the fragrance other than the fragrance in water so that the blending amount per 1 liter becomes the blend shown in Table 12 (unit is g), boil for 1 hour, add evaporation water, and then cool the fragrance shown in Table 10. After addition, diatomaceous earth filtration and filter filtration are performed for clarification, and carbon dioxide gas is dissolved to a volume of 2.9 gas by blowing carbon dioxide gas into the liquid, and after filling the container, heat it so that the internal temperature is 65℃ for 10 minutes or more. It was sterilized.

Control 6 Test phrase 18 Indigestible dextrin 0.0 15.9 Acesulfame K 0.03 0.03 Soy protein digest 2.0 2.0 caramel 0.3 0.3 pH 3.5 3.5 pH adjuster Phosphoric acid Phosphoric acid hop 0.02 0.02 Spices 2.0 2.0

80 men and women aged 20 years or older and under 65 years of age (120 to 200 mg/dL) with a slightly higher triglyceride in the blood when fasting were tested as subjects, and a placebo-controlled randomized double-blind crossover test was conducted. I did. 350 ml of a beverage prepared with a loading diet having a lipid content of 42.5 g was ingested by the subject, blood was collected 2, 3, 4, and 6 hours after the intake, and the triglyceride concentration in the blood was measured. The results are shown in Table 13 and Fig. 1.

Before intake 2 hours later 3 hours later 4 hours later 6 hours later Test phrase 17 143.2±6.1 210.8±8.1 ^* 272.5±11.0 ^** 291.5±12.3 ^* 272.0±14.1 Control 5 151.3±5.7 224.4±7.3 291.2±10.0 311.9±11.7 280.4±13.8

Mean value ± standard error of blood triglyceride concentration (mg/dL) (n = 80)

*: p <0.05

**: p <0.01

As a result of the test, in the measurement and change amount of blood triglycerides at 2, 3, and 4 hours after ingestion of the loading diet, the test beverage group showed significantly lower values than the control beverage group (2, 4 hours after intake p <0.05, 3 hours after ingestion p <0.01). During this test, no adverse events thought to be caused by intake of the test beverage were observed. From these results, it was found that the indigestible dextrin compounded carbonated beverage used in this test was safe, and was a beverage that was useful for suppressing the rise of blood triglycerides in the blood after meals in which the blood triglyceride was slightly higher in the normal Kochi region on an empty stomach.

Example 6

Effect according to the amount of indigestible dextrin

The blending amount per 1 liter was dissolved in water other than the fragrance so that the blending amount per 1 liter (unit is g), and boiled for 1 hour, water for evaporation was added, and after cooling, the fragrances listed in Table 14 ( In both the control and test, the same fragrance) was added, diatomaceous earth filtration and filter filtration were performed for clarification, and carbon dioxide gas was blown into the liquid to dissolve the carbon dioxide gas to a volume of 2.9 gas, and the container was filled. Heat sterilization was produced so that the temperature was 65°C for 10 minutes or more.

Control 7 Test phrase 19 Test phrase 20 Test phrase 21 Indigestible dextrin 0.0 9.0 15.0 18.0 Acesulfame K 0.03 0.03 0.03 0.03 Soy protein digest 2.0 2.0 2.0 2.0 caramel 0.3 0.3 0.3 0.3 pH 3.5 3.5 3.5 3.5 pH adjuster Phosphoric acid Phosphoric acid Phosphoric acid Phosphoric acid hop 0.02 0.02 0.02 0.02 Spices 2.0 2.0 2.0 2.0

Hops were adjusted to have an isoα acid content of 0.02 g/L using "CO2 Hop Extract" (brand name) manufactured by Barth-Haas Group.

The evaluation of the obtained beverage was shown in Table 15. For the evaluation, a score of 9 perfect points was averaged by 6 panelists specialized in beer. In contrast to the control group that did not contain indigestible dextrin, all test groups did not degrade the evaluation of ``good balance'', and the evaluation of ``satisfaction felt on the throat'' or ``goodness after drinking'' was evaluated according to the amount added. It was confirmed that there was an upward trend. By containing indigestible dextrin in this formulation, it does not make you feel difficult to drink due to the feeling of sticking to the mouth and sticks like a glue, and you can effectively give a feeling of satisfaction, and you feel the goodness of neatness due to the drop in taste after that. I think.

Control 7 Test phrase 19 Test phrase 20 Test phrase 21 Satisfaction that feels thick on the neck △ ○ ◎ ◎ Good balance ○ ◎ ◎ ◎ Good neatness after drinking ○ ○ ◎ ◎

Example 7

Effect of barley saccharification solution formulation

Mix the formulations listed in Tables 16 and 17, mass-up with water so that it becomes 1 liter, boil for 1 hour, add water for evaporation, and perform diatomaceous earth filtration and filter filtration for clarification. Carbon dioxide gas was dissolved to a volume of 2.9 gas by blowing carbon dioxide gas. As for the barley saccharification solution, a saccharification reaction of barley malt was carried out using an enzyme derived from malt, and then filtered (however, saccharification of barley may be employed).

Control Test phrase 1 Test phrase 2 Indigestible dextrin
(Fiber Sol 2) 12.8
(14.2) 12.8
(14.2) 12.8
(14.2) Barley saccharification solution Fructose glucose 6 Acesulfame K 0.025 Soy protein digest 2 2 2 caramel 0.3 0.3 0.3 pH 3.5 3.5 3.5 Phosphoric acid 0.7 0.7 0.7 hop 0.02 0.02 0.02

Test phrase 3 Test phrase 4 Test phrase 5 Test phrase 6 Indigestible dextrin
(Fiber Sol 2) 12.8
(14.2) 12.8
(14.2) 12.8
(14.2) 12.8
(14.2) Barley saccharification solution 33.3 100 33.3 33.3 Fructose glucose 4 Acesulfame K 0.018 Soy protein digest 2 2 2 2 caramel 0.3 0.3 0.3 0.3 pH 3.5 3.5 3.5 3.5 Phosphoric acid 0.7 0.7 0.7 0.7 hop 0.02 0.02 0.02 0.02

The barley saccharified liquid was added in a specified amount of 15% by weight of the extract (nonvolatile component) after filtration (added so as to be 0.5% by weight and 1.5% by weight of the final extract). Hops were adjusted to be 0.02 g/L of final isoα acid using "CO2 Hop Extract" (brand name) of Barth-Haas Group.

The evaluation of the obtained beverage is shown in the table below. As for the evaluation, the evaluation of each 9-point perfect score was averaged by three panelists specializing in beer. In the sensory evaluation, the nose clip was inserted in the nose to avoid the effect of the fragrance. Compared with the control group, it was confirmed that the evaluation of "good balance" and "good neatness after drinking" in the test groups, such as monosaccharides, disaccharides, and acesulfame K, was increased. In addition, as a result of confirming the energy of the samples using these low-molecular sugars and sweeteners, acesulfame K and other sweeteners have a very low energy amount, which is a combination that can reduce the energy intake of those concerned about obesity or metabolic syndrome. Was confirmed.

Control Test phrase 1 Test phrase 2 Good balance △ ◎ ◎ Good neatness after drinking ○ ◎ ○ comment Tartness, taste remaining, freshness, poor balance, taste in the second half Good balance, good neatness, harmony, mild Good neatness, slightly acidic, slightly dry, good balance energy 3.0 kcal/100 ml 5.4 kcal/100 ml 3.0 kcal/100 ml

Test phrase 3 Test phrase 4 Test phrase 5 Test phrase 6 Good balance △ ○ ○ ○ Good neatness after drinking ○ △ ○ ○ comment Slightly smell of barley juice, sourness, bitterness, a little sticky, powdery Barley juice smell, potato smell, viscous, astringent taste, powdery Slightly smell of barley juice, mild, slightly acidic, powdery Slightly smell of barley juice, overall sweetness, bitterness remaining, powdery energy 5.0 kcal/100 ml 9.0 kcal/100 ml 6.6 kcal/100 ml 5.0 kcal/100 ml

Claims (10)

Contains 10 to 25 g/L of indigestible dextrin, 3 to 9 g/L in terms of sucrose and at least one sweetening substance selected from the group consisting of glucose, maltose, fructose glucose, and acesulfame K, pH 3.0 -4.0 non-fermented beer flavor beverage. The method of claim 1,
A non-fermented beer flavored beverage containing at least one acidic substance selected from the group consisting of phosphoric acid, lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, succinic acid, fumaric acid, adipic acid, acetic acid and phytic acid. The method of claim 1,
Non-fermented beer flavored beverages containing bitter substances. The method of claim 1,
A non-fermented beer-flavored beverage made without the use of barley juice or barley extract. The method of claim 1,
The sweetening substance is acesulfame K, and the concentration is 0.015 to 0.045 g/ℓ of non-fermented beer flavored beverage. The method of claim 1,
Non-fermented beer-flavored beverages with an energy content of less than 5 kcal/100 ml. The method of claim 1,
Non-fermented beer-flavored beverages with a sugar content of less than 0.5 g/100 ml. The method according to any one of claims 1 to 7,
A non-fermented beer-flavored beverage that has the effect of reducing blood triglycerides by drinking. delete delete

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