KR20160098197A - Beer-like effervescent beverage and production method therefor - Google Patents

Abstract

A problem to be solved by the present invention is to provide a beer flavored foamable beverage having excellent bubble retention and flavor while having low turbidity and high clarity.
As a result of intensive research on a method of lowering turbidity by using water-soluble soybean polysaccharide and hop in combination in producing beer flavored foamable beverages, it has been found that it is effective to use silicon dioxide having a purity of 98% or more in the filtration process as a filtration tank .

Description

BEER-LIKE EFFERVESCENT BEVERAGE AND PRODUCTION METHOD THEREFOR [0002]

The present invention relates to a beer flavored foamable beverage having a low turbidity and an excellent clarifying ability.

Conventionally, beer made from malt and hop has been enjoyed as an alcoholic beverage. In recent years, "Liqueur (foamable) (1)" in which "malt sprouts" and "malt sprouts", in which alcohol is mixed in sparkling stock, and malt (Beer-like (imitated beer)) sparkling beverage instead of beer, such as so-called "third brew" called "third brew" which does not use the beer. The market for "non-alcoholic beer," which has a depth of flavor like beer and does not contain alcohol, is also expanding. Generally, in either beverage, a hop or a hop-derived component is blended for the purpose of imparting an aromatic or bitter taste. (Non-Patent Document 1)

In the case of beer, the foaming that occurs when it is swollen is important in terms of appearance and taste, and the same is true of the beer flavored foamable beverage. However, in beer-flavored beverages, there is a problem that foamability and foaming retention are inferior to conventional beer due to the influence of the amount of malt used and the like.

On the other hand, in Patent Document 1, a foaming agent composed of at least one species selected from the group consisting of water-soluble soy polysaccharide, gum arabic, gellan gum, xanthan gum and guar gum It is possible to form bubbles of a beverage-flavored beverage having a good appearance by using a foam stabilizer and a foam stabilizer. Patent Document 2 discloses a foamable beverage using a foam stabilizer containing a water-soluble soy polysaccharide extracted at a pH lower than the isoelectric point of soybean as an active ingredient. In Patent Document 3, it is said that a non-fermented beer tasted beverage containing soybean plant fiber can form a delicate, dense, and good-looking beer taste bubble.

Japanese Patent Application Laid-Open No. 2007-181427 International Publication WO2008 / 069027 brochure Japanese Unexamined Patent Application Publication No. 2013-21944

Science of Beer (Supervised by Kang-dong, Junji Watari)

A problem to be solved by the present invention is to provide a beer flavored foamable beverage having excellent bubble retention, excellent flavor, extremely low turbidity and high refineness.

Turbidity by the reflection turbidity measurement method is general as an index for measuring the refineness of beer, and the same applies to the beer flavor expandable beverage. On the other hand, the refineness of the liquid (liquid) determines the quality of the beverage, and at the same time, it is an important point, and it is desired that the refinement property of beer flavored foamable beverage is high. However, it has been found that there is a problem that the turbidity of the beverage is increased when the food is used in combination with the water-soluble soy polysaccharide to improve the hops, the quality of the foam and the foam stability in terms of flavor.

In view of the above problems, the present inventors have conducted extensive studies.

In the present invention, a method of lowering the turbidity, which is increased by using the water-soluble soy polysaccharide and hops in combination, when producing a beer flavored foamable beverage, has been extensively studied. As a result, it has been found effective to use high purity silicon dioxide as a filtration tank in the filtration process And completed the present invention.

That is,

(1) A beer flavored beverage having a water-soluble soy polysaccharide and a hop or hop extract and having a turbidity at 650 nm of 0.5 or less,

(2) A process for producing beer flavored effervescent beverages containing a water-soluble soy polysaccharide and a hops or a hop extract, wherein the turbidity at 650 nm of 0.5% or more, including a step of filtration using silicon dioxide having a purity of 98% A method for producing a beer flavored beverage,

(3) The method for producing a beer flavored effervescent drink having an average pore diameter of silicon dioxide of 10 nm or more according to (2)

(4) The process for producing a beer flavored effervescent beverage according to (2), wherein the added amount of silicon dioxide is from 0.01 wt% to 0.2 wt%

to be.

That is, the effect of the present invention is to provide a beer flavored foamable beverage having a high flavor, bubble quality and foam retention property and having high turbidity and low turbidity in a beer flavored foamable beverage.

(Beer flavored sparkling beverage)

The beer flavor-expandable beverage of the present invention is a beverage-like beverage-like flavor and a foamable beverage having foaming property or foam-retaining property equivalent to beer. For example, "sparkling wine" with a low use of malt, "liqueur (foaming)" (1) in which alcohol is mixed with sparkling wine, "so-called third beer" , And "non-alcoholic beer" which has a similar taste to beer and does not contain alcohol.

(Water soluble soy polysaccharide)

The water-soluble soybean polysaccharide in the present invention can be eluted with water and eluted from a raw material containing a water-soluble soy polysaccharide, or eluted with heating under an acidic / alkaline condition, or eluted with an enzyme. The raw material used is preferably derived from the cotyledon of soybean, and can be used as a by-product when producing tofu or isolated soybean protein. Although any molecular weight can be used, it is preferable to measure the viscosity in 0.1 M NaNO 3 solution using an average molecular weight (standard pullulan (Showa Denko KK)) as a standard substance The value obtained by the intrinsic viscosity method) is preferably from several thousands to several million, more specifically from 5000 to 1,000,000.

The amount of the water-soluble soy polysaccharide to be added in the present invention is preferably 0.005 to 0.5% by weight, more preferably 0.01 to 0.1% by weight, based on the solid content of the water-soluble soy polysaccharide in beer flavored foamable beverages. If the addition amount is small, the effect on bubbles is insufficient, and if it is too much, the effect is not greatly different.

(Hops or hops extract)

In the present invention, the hop or hop extract (extract) is not particularly limited as long as it is generally used in the production of beer and beer flavored beverages. The hop or hop extract (leaves) and their grinds (raw materials) An extract, a concentrate or a dried product of the extract. As the type of the hops, any hop such as "aromatic hops" with a strong flavor or "bitter hops" with a lot of bitter substances (bitter substances) can be used, and a few kinds of hops can be mixed as needed.

The amount of the hops and hops extract added in the present invention is not particularly limited as long as the flavor originating from the hops is added to the beverage, but may be added in an amount of 0.005 to 2 wt% relative to the final beer flavor foamable beverage. If the addition amount is too small, the flavor of the beer becomes lighter and the flavor becomes poor. If it is too much, the bitter taste of the hop is strong, and the flavor becomes undesirable as a beverage.

(Filtration auxiliary)

As the filtration tank of the present invention, high purity silicon dioxide having a purity of silicon dioxide of 98% or more is preferably porous (having a large specific surface area) and high adsorption ability. Specific examples thereof include a sylopute series of FUJI SILYSIA CHEMICAL LTD. Or may be used in combination with diatomaceous earth (diatomaceous earth) usually used for filtration of beer flavored sparkling beverages.

The average pore diameter of the silicon dioxide in the present invention is preferably 10 nm or more. When the average pore diameter is less than 10 nm, the turbidity after filtration is high and the purity is poor. On the other hand, when the average pore diameter is 10 nm or more, a beer flavored foamable beverage with low turbidity and high refinement is obtained.

The addition amount of silicon dioxide in the present invention may be 0.01 to 0.2 wt% in terms of the amount added to the final beer flavored foamable beverage. Preferably 0.05 to 0.15% by weight. If the amount of silicon dioxide is too small, the turbidity tends to be high. If the amount of silicon dioxide is too large, the flavor of the hop may be lost.

(Method of producing beer-like flavored beverage)

As a method for producing beer flavored sparkling beverages, conventionally known ones can be used without particular limitation. Whether or not there is malt compounding, yeast fermentation, alcohol-containing beverages or non-alcohol containing beverages. The method of addition and timing of the water-soluble soy polysaccharides or hops are also not particularly required. The filtration auxiliary may be mixed with the liquid before filtration and filtration. However, there is no particular limitation as long as it is within the range of use of ordinary filtration aids.

(Method for producing non-fermented beer flavored foamable beverage)

Next, the general method for producing the non-fermented beer flavored effervescent drink of the present invention will be described. The non-fermented beer flavored effervescent drink of the present invention is basically prepared by adding a water-soluble soy polysaccharide to a liquid sugar solution (liquid sugar solution) prepared by using malt and adding carbon dioxide gas without fermentation by yeast Alternatively, a water-soluble soy polysaccharide may be added to an aqueous solution prepared without using malt, and the mixture may be produced by adding carbon dioxide gas without fermentation by yeast.

In general, hot water is added to starch such as rice or corn starch, if necessary, to the crushed product such as malt, and the mixture is mixed and warmed, and the starch is saccharified using an enzyme of malt. To this filtrate obtained by filtering the liquid solution of the liquid is added a subsidiary raw material such as a saccharide, a grain syrup, a grain extract, fruit juice, a bittering agent, a coloring matter, a hop and the like and boiled. In addition, in the method for producing a beer flavored effervescent drink of the present invention, it is preferable to add a hop, and it is more preferable to add the hop before the boiling.

It is preferable that the mercury-free condition of the liquid-phase solution containing the hop is from 60 to 90 minutes at a temperature of 100 degrees or more. The α-acid in the hop can be converted into the iso-α-acid by mulling for a certain time at a high temperature.

The water-soluble soy polysaccharide added to the beer flavored beverage foam of the present invention may be added at any stage. For example, the water-soluble soy polysaccharide may be added before the saccharification of the raw material solution such as the juice of the barley, or may be added immediately before, after, or after the liquid solution. In addition, in the case of adding hops in the production of the beer flavored foamable beverage of the present invention, the water-soluble soy polysaccharide may be added at the same time as the addition of the hop, or separately from the addition of the hop. After the boiling water is removed, the precipitate such as hops ginger is removed and carbonic acid gas is added to obtain the intended beer flavored foamable beverage.

In addition, the pH of the beer flavored foamable beverage may be adjusted before or after boiling.

The raw materials such as crushed malt powder, starch such as rice or cornstarch, liquid sugar containing a carbon source, nitrogen source as an amino acid-containing material other than barley or malt are not particularly limited, Beer flavor When producing a sparkling beverage, what is usually used can be used in an amount normally used.

(Turbidity)

The turbidity of the beer flavored effervescent drink of the present invention can be measured by a 90 ° scattered light method using a VOS-ROTA turbidometer (manufactured by Haffmans) adjusted to be beverage flavored beverage at 20 degrees.

As the measurement conditions of the turbidity, the measurement angle is 90 ± 2.5 °, the wavelength is 650 ± 30 nm, and the opening angle between the optical axis and the scattered light is 20 ° ± 10 °, according to the MEBAK recommendation.

The turbidity measured in this way is preferably measured at 650 nm at 0.5 or less in order to be evaluated as good in clarity as compared with commercially available beer flavored foamable beverages.

Examples are described below, but the technical idea of the present invention is not limited by these examples.

(Examples 1 to 3)

1.7 parts by weight of malt extract (Muntons product dry malt light), 3 parts by weight of soybean peptide (HINUTE-DC6 from FUJI OIL CO., LTD.), Water-soluble soy polysaccharide , 0.5 parts by weight of SOYAFIBE S-LA200 manufactured by Fuji Seiya Co., Ltd., and 0.3 parts by weight of pellets (saaz) were heated in a boiling state for 60 minutes while adding 494.5 parts by weight of water.

After cooling, the solution was adjusted to pH 4.0 using lactic acid and the yield was adjusted.

(Manufactured by FUJI SILYSIA CHEMICAL LTD.), Silicon dioxide purity of 99.0%, average particle size of 4 mu m and average pore diameter of 21 nm) and diatomite (manufactured by HAKUSAN CORPORATION, product name: GEMLITE Co., Super 56, silicon dioxide purity 90.0%) was added to the solution as shown in Table 1, and the mixture was filtered through filter paper No. 2 (Advantec), passed through a membrane filter having a pore diameter of 0.45 μm and 500 parts by weight of carbonated water, I got a beer flavored beverage.

(Comparative Example 1)

, 1.7 parts by weight of malt extract (Muntons product dry maltitol), 3 parts by weight of soybean peptide (HYNUTE-DC6 manufactured by Fuji Seiyu Co., Ltd.), 0.5 part by weight of water-soluble soy polysaccharide (Soya Five S- And 494.5 parts by weight of water were added to 0.3 part by weight of water and heated for 60 minutes in a boiling state.

After cooling the solution, the pH was adjusted to 4.0 using lactic acid and the yield was adjusted.

0.3% by weight of diatomaceous earth (Gemite Super 56, manufactured by Hakusan Kogyo Co., Ltd., silicon dioxide purity 90.0%) was added to the solution, filtered through a No. 2 filter paper (Advantec), passed through a membrane filter having a pore diameter of 0.45 μm 500 parts by weight of carbonic acid water was added to obtain a beer flavored sparkling beverage.

The evaluations of Examples 1 to 3 and Comparative Example 1 are shown in Table 2.

30 g of beverage flavored beverage was poured into a screw tube and shaken violently up and down with a shaker to visually confirm the amount of bubbles immediately after the bubbles and the amount of bubbles after 5 minutes, And bubble maintenance.

(Foaming)

?: A large amount of bubbles,?: A little amount of bubbles, X: a small amount of bubbles

The evaluation was rated as ⊚ and ◯.

(Bubble-retaining property)

?: High bubble retention property,?: Slightly low bubble retention property, X: No bubble retention property

The evaluation was rated as ○.

The obtained beer flavored foamable beverage was adjusted to 20 degrees and the turbidity was measured by a 90 ° scattering method using a VOS-ROTA turbidimeter (manufactured by Haffmans) to determine that the turbidity measured at 650 nm was 0.5 or less. Turbidity was measured according to the following MEBAK recommendations.

The measurement angle is 90 ± 2.5 °, the wavelength is 650 ± 30 nm, the angle of the opening between the optical axis and the scattered light is 20 ± 10 °

(Cleanliness)

⊚: very good clarity, ∘: good clarity, △: slightly poor clarity, ×: poor clarity

The evaluation was rated as ⊚ and ◯.

The flavor of the resulting beer flavored foamable beverage was evaluated according to the following evaluation criteria.

The sensory evaluation was conducted by five in-house panelists trained in beer, whine, and taste.

(zest)

A: very good flavor, good: good flavor, good: slightly poor flavor, poor flavor

Compared with a commercial beer flavored sparkling beverage, evaluation was rated as?,?.

In the case of not using the syrup 200 as the filtration tank, there was no problem in foamability, bubble-retaining property and flavor, but it became a beer flavored foamable beverage with high turbidity and poor refinement.

(Comparative Examples 2 to 4)

(Soybean peptides (HYNUTE-DC6 manufactured by Fuji Seiyu Co., Ltd.), water-soluble soybean polysaccharides (Soya Five S-LA 200 manufactured by Fuji Seiyu Co., Ltd.) and hop pellets (Satsu) were added as shown in Table 3 , Water was added so as to be 500 parts by weight in total, and the mixture was heated in a boiling state for 60 minutes.

After cooling the solution, the pH was adjusted to 4.0 using lactic acid and the yield was adjusted.

0.3% by weight of diatomaceous earth (Gemite Super 56, manufactured by Hakusan Kogyo Co., Ltd., silicon dioxide purity 90.0%) was added to the solution, filtered through a No. 2 filter paper (Advantec), passed through a membrane filter having a pore diameter of 0.45 μm 500 parts by weight of carbonic acid water was added to obtain a beer flavored sparkling beverage.

(Example 4)

Siliphuth 200 (manufactured by Fuji Silysia Chemical Co., Ltd., purity of silicon dioxide: 99.0%, average particle diameter: 4 μm, average pore diameter: 21 nm) was added to the solution obtained in Comparative Example 4 as shown in Table 3, (Manufactured by Advantec), passed through a membrane filter having a pore diameter of 0.45 μm, and 500 parts by weight of carbonated water was added to obtain a beer flavored foamable beverage.

The evaluations of Comparative Examples 2 to 4 and Example 4 are shown in Table 4.

The evaluation method was evaluated according to the above method.

In Comparative Example 2, there was no problem in clarity and flavor, but bubble retention in a beer flavored foamable beverage was poor. In Comparative Example 3, the foamability and the foam retainability were good, but the flavor was bad and the turbidity was slightly high. In Comparative Example 4, the turbidity was bad and the clarity was bad. In Example 4, a beer flavored foamable beverage having a high degree of clarity was obtained although the foamability and flavor were slightly inferior.

(Example 5, Comparative Examples 5 and 6)

, 1.7 parts by weight of malt extract (Muntons product dry maltitol), 3 parts by weight of soybean peptide (HYNUTE-DC6 manufactured by Fuji Seiyu Co., Ltd.), 0.5 part by weight of water-soluble soy polysaccharide (Soya Five S- And 494.5 parts by weight of water were added to 0.3 part by weight of water and heated for 60 minutes in a boiling state.

After cooling the solution, the pH was adjusted to 4.0 using lactic acid and the yield was adjusted.

(Manufactured by Fuji Silysia Chemical Co., Ltd., silicon dioxide purity of 99.0% or more, average particle diameter and average pore diameter are shown in Table 6), and diatomaceous earth (Gemite Super 56, silicon dioxide purity of 90.0% Was added as shown in Table 5, filtered with filter paper No. 2 (Advantec), passed through a membrane filter having a pore diameter of 0.45 μm, and 500 parts by weight of carbonated water was added to obtain a beer flavored foamable beverage.

The evaluation of Example 5 and Comparative Examples 5 and 6 are shown in Table 7.

The evaluation method was evaluated according to the above method.

In Comparative Example 5 and Comparative Example 6, there was no problem in foamability, foam retention, and flavor, but the clarity of the beer flavor expandable beverage was poor. In Example 5, however, there was no problem in foaming, foam retention and flavor, A flavor-fusing beverage was obtained.

Claims (4)

Soluble soybean polysaccharide and
Hop or hop extract
And a turbidity at 650 nm of 0.5 or less.
Soluble soybean polysaccharide and
Hop or hop extract
And a step of filtration using silicon dioxide having a purity of 98% or more as a filtration aid in the production of a beer flavored foamable beverage containing a beverage flavored effervescent drink having a turbidity at 650 nm of 0.5 or less Gt;
3. The method of claim 2,
Wherein said silicon dioxide has an average pore diameter of 10 nm or more.
3. The method of claim 2,
Wherein the amount of the silicon dioxide added is 0.01 wt% to 0.2 wt%.