TW201621038A - Non fermented beer-like foaming beverages - Google Patents

Abstract

The present invention provides a non fermented beer-like foaming beverage having beer-like bitterness when bitter substances other than hops are used. The present inventions are a non fermented beer-like foaming beverage containing at least one pungent substances selected from the group consisting of quassin, spilanthol, menthol, and allyl isothiocyanate, the above non fermented beer-like foaming beverage containing spilanthol as the above pungent substance, and either of the above non fermented beer-like foaming beverages having a quassin concentration of 30-120 ppb.

Description

Non-fermented beer foaming beverage

The present invention relates to a non-fermented beer-foaming beverage which has a bitter taste similar to beer even when hops are not used as a raw material.

The present application claims priority based on Japanese Patent Application No. 2014-217170, filed on Jan.

Unlike beer, non-fermented beer-flavored beverages that are produced without the fermentation step can be produced without special fermentation equipment and are therefore suitable for mass production at low cost. In the case where hops are used in a beer-flavored beverage such as a non-fermentable beverage, although a bitter taste can be imparted, there is a tendency that the odor of hops derived from hops which is originally reduced in the fermentation is left in the product. On the other hand, a non-fermented beer-flavored beverage made without using hops has a problem that the bitterness of beer is deteriorated.

A sweetener, a sour material, a bitter substance, a flavor, and the like are appropriately added to a beer-flavored beverage such as non-fermented yeast to have a flavor or aroma similar to beer. Various bitter substances to be formulated in beverages are known, and examples thereof include: bitter substances derived from hops, caffeine, gentian extract, peptides, theobromine, aloin, naringin, absinthe extract, β-low Polyglucose, cinchona extract, etc. (for example, refer to Patent Document 1). In addition, it is reported that a beer-flavored beverage such as a non-alcoholic beverage can be imparted with an alcoholic feeling by using a bitter substance such as naringin or a capsaicin (see, for example, Patent Document 2).

In addition, it is known that spilanthol as a pungent substance has an enhanced carbonated drink. The effect of the carbonation feeling (for example, refer patent document 3).

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open Publication No. 2011-217706

[Patent Document 2] Japanese Patent No. 5290389

[Patent Document 3] Japanese Patent Laid-Open Publication No. 2006-166870

Beer-like bitterness is achieved by the various substances contained in hops. Therefore, when a beer-flavored beverage such as non-fermented is produced, it is very difficult to form a bitter taste similar to beer if only one bitter substance is used instead of hops.

An object of the present invention is to provide a non-fermented beer-foaming beverage which has a bitter taste similar to beer even when hops are not used as a raw material.

In order to solve the above problems, the inventors of the present invention have made an effort to find that by combining the lignin and the specific pungent substance in a beer-flavored beverage such as non-fermented, it can be achieved without using hops. The bitterness of beer is similar to the present invention.

That is, the non-fermented beer foaming beverage of the present invention is the following [1] to [7].

[1] A non-fermented beer-foaming beverage comprising lignin and one or more pungent substances selected from the group consisting of venetin, menthol and allyl isothiocyanate .

[2] The non-fermented beer-foaming beverage according to [1] above, wherein the pungent substance is jasmin.

[3] A non-fermented beer foaming beverage according to the above [1] or [2], wherein the bitter lignin content is 30 to 120 ppb.

[4] The non-fermented beer-foaming beverage according to any one of the above [1] to [3] wherein the pungent substance is a procyanidin and the content of the inulin is 0.1 to 2 ppm.

[5] The non-fermented beer-foaming beverage according to any one of the above [1] to [4], which is produced by using hops as a raw material.

[6] A non-fermented beer-foaming beverage according to any one of the above [1] to [5], which is produced by using no malt as a raw material.

[7] The non-fermented beer-foaming beverage according to any one of the above [1] to [6] further comprising one selected from the group consisting of a sour, a foaming agent, and a coloring material. the above.

According to the present invention, it is possible to obtain a non-fermented beer-foaming beverage which has a bitter taste similar to beer even when hops are not used as a raw material.

In the present invention and the present specification, the term "beer-like" means that the taste of the beer is associated with the flavor regardless of the name and expression of the product. In other words, the so-called beer-like foaming beverage (a beer-like foaming beverage) has the same or similar flavor and taste as beer, regardless of the alcohol content, whether or not malt and hop are used, and whether it is fermented. A foamy drink with a taste.

Moreover, the so-called non-fermented beer foaming beverage in the present invention and the present specification means a beverage having a beer-like property and a foaming property using carbon dioxide which are produced without a fermentation step. Non-fermented beer foaming beverages may be alcoholic beverages, or so-called non-alcoholic beverages or low-alcoholic beverages having an alcohol content of less than 1% by volume. Specifically, a sparkling wine, a low alcohol foaming drink, a non-alcohol beer, etc. are mentioned.

The non-fermented beer foaming beverage of the present invention is characterized in that it contains bitter lignin as a bitter substance. As bitter lignin, it is also possible to use picrasma quassioides Extracts containing bitter lignin from natural products such as extracts and quassia extracts. Examples of the bitter wood extract include: Jamaica (Bama) bitter wood extract, Surinam bitter wood extract, and the like. The bitter lignin content of the non-fermented beer-flavored beverage of the present invention is preferably from 30 to 120 ppb, more preferably from 50 to 100 ppb.

Bitter lignin is a bitter taste such as sticking to the tongue. If bitter lignin is used alone, bitterness similar to beer cannot be achieved. It is possible to improve the aftertaste derived from bitter lignin by containing bitter lignin together with one or more kinds of pungent substances selected from the group consisting of fenthrin, menthol and allyl isothiocyanate. After the refreshing taste became good, reaching a bitter taste similar to beer. The pungent substance contained in the non-fermented beer-flavored beverage of the present invention is preferably yenulin.

The content of the pungent substance of the non-fermented beer-flavored beverage of the present invention may be an amount sufficient to mask the bitterness of bitter lignin, depending on the content of bitter lignin and the quality characteristics required for the final product. Wait and adjust accordingly. When the content of the flavonoids and the lignin content is 30 to 120 ppb, the content of the non-fermented beer foaming beverage of the present invention is preferably 0.1 to 2 ppm, more preferably 0.5~1ppm.

Since the non-fermented beer-flavored beverage of the present invention contains bitter lignin and the above-mentioned pungent substance, even when hops are not used as a raw material, a sufficient bitterness similar to beer can be achieved.

The non-fermented beer-foaming beverage of the present invention may contain other bitter substances as long as the effect obtained by using the lignin and the above-mentioned pungent substance is not impaired. Examples of other bitter substances include amylin, naringin, oligosaccharide, peptide, mineral, and the like. As the amylin, a natural extract containing adiponectin such as a bitter worm extract can also be used. Examples of the peptide used as the bitter substance include a peptide having 2 to 4 amino acids having at least one branched amino acid such as leucine, isoleucine or valine. Examples of the mineral used as the bitter substance include a magnesium salt such as magnesium sulfate or magnesium chloride, or a calcium salt such as calcium sulfate.

The non-fermented beer foaming beverage of the present invention preferably contains one type or two or more types. Sour ingredients. By using a sour material, it is possible to obtain a beer-flavored beverage which is excellent in the balance of flavor and is more beer-like. The sour material is not particularly limited as long as it is a sour material that can be blended in foods and drinks, and is appropriately determined depending on the quality characteristics required for the final product. In the present invention, it is preferred to use an acid as a sour material. The sour material is not particularly limited as long as it is a user generally used for the production of foods and drinks, and examples thereof include phosphoric acid, lactic acid, citric acid, gluconic acid, malic acid, tartaric acid, phytic acid, and fumaric acid. , succinic acid, adipic acid, fumaric acid, and the like. These organic acids may be used alone or in combination of two or more.

If the acid content is too much, the bitterness is enhanced and it is difficult to drink. In the case where the non-fermented beer foaming beverage of the present invention contains an acid, it is preferred to adjust the amount of acid added so that the pH of the beverage becomes 3.0 to 5.0. The pH of the non-fermented beer-flavored beverage of the present invention is particularly preferably in the range of 3.2 to 4.6, more preferably in the range of 3.6 to 4.0.

The biggest feature of beer in appearance is the appearance of a beautiful white foam when poured into a container. Therefore, the NIBEM (Nibem) value is preferably 80 or more, more preferably 100 or more, and still more preferably 150 or more in the non-fermented beer-foaming beverage of the present invention. Further, the NIBEM value is obtained by measuring the rate of disintegration of the foam generated at the time of pouring based on the conductivity, and is generally used for evaluating the foam durability of beer or the like. The NIBEM value of a non-fermented beer-flavored beverage can be measured by the EBC (European Brewery Convention) Analytica-EBC standard method or a method based thereon.

The non-fermented beer foaming beverage of the present invention preferably contains one or more foaming agents. Examples of the foaming agent include soybean dietary fiber, soybean peptide, soybean saponin, alginate, and saponin. These foaming agents may be used alone or in combination of two or more. The non-fermented beer foaming beverage of the present invention preferably contains one or more selected from the group consisting of soybean dietary fiber, soybean peptide, alginate, and saponin, and more preferably contains soybeans selected from the group consisting of soybeans. One or more of the group consisting of dietary fiber, soybean peptide, and saponin. The foaming in the non-fermented beer foaming beverage of the present invention The content of the agent can be appropriately adjusted depending on the type or combination of the foaming agent to be used, the quality characteristics required for the final product, and the like. In the non-fermented beer-foaming beverage of the present invention, it is preferred to add a foaming agent such that the NIBEM value of the beverage is 80 or more.

The non-fermented beer foaming beverage of the present invention preferably has a chromaticity of 2°EBC or more, more preferably 5°EBC or more, still more preferably 7°EBC or more, and still more preferably 7 to 16°. EBC. Further, the chromaticity can be measured by the EBC (European Brewery Convention) Analytica-EBC standard method or a method based thereon. In the chromaticity unit in the EBC beer analysis, the color of the beer color is expressed as a numerical value (measured visually by an EBC colorimeter with nine glass cuvettes or calculated based on the absorbance at a wavelength of 430 nm). By.

The non-fermented beer foaming beverage of the present invention may also contain a coloring material to obtain a desired color. The coloring matter contained in the non-fermented beer-flavored beverage of the present invention is not particularly limited as long as it is a color that can be colored like beer, and can be exemplified by caramel (sugar caramelization) Reactant), molasses, dark malt extract, and the like. The caramel may be obtained by directly heat-treating the sugar to be caramelized, or may be obtained by heat-treating a sugar or an alkali to which an acid or an alkali is added, or may be added to the sugar. Those who have a sulfite compound or an ammonium compound may be caramelized, or may be obtained by subjecting a sulfite compound or an ammonium compound to a sugar and then adding an acid or a base to heat-treat and caramelize it.

The non-fermented beer foaming beverage of the present invention may further contain a flavoring material. Examples of the flavoring material include beer flavors, beer flavors, and hop flavors. The hop flavor is a fragrance containing, for example, Linalool, Humulene epoxide, and an ester as a main component of a flavor component contained in hops. Specific examples of the esters include ethyl isobutyrate, ethyl 2-methylbutyrate, and ethyl isovalerate.

The non-fermented beer foaming beverage of the present invention preferably contains one type or two or more types. Sweet ingredients. The sweetness component is preferably such that the sweetness is less than the strong sweetness of the monosaccharide, and specific examples thereof include polysaccharides, water-soluble dietary fibers, and sweet amino acids. By using a sweet ingredient having a relatively low sweetness, a moderately sweet taste is imparted, and the rich feeling or the endless feeling is enhanced, and a beer-flavored beverage such as non-fermented beer which is more beer-like is obtained. The term "polysaccharide" means a saccharide obtained by polymerizing three or more monosaccharides. Polysaccharides are mainly classified into starch, dextrin and oligosaccharides depending on their size. The oligosaccharide is a saccharide obtained by polymerizing about 3 to 10 monosaccharides, and the dextrin is a saccharide which is obtained by hydrolyzing starch and which is larger than oligosaccharides. The so-called water-soluble dietary fiber means a carbohydrate which is soluble in water and which is not or difficult to be digested by human digestive enzymes. Examples of the water-soluble dietary fiber include polydextrose, indigestible dextrin, galactomannan, inulin, guar gum, pectin, gum arabic, and the like. Examples of the sweet amino acid include alanine or glycine, and alanine is preferred.

The non-fermented beer-flavored beverage of the present invention may be produced by using wheat such as malt, barley or wheat, beans such as rice, corn, soybean, and the like as raw materials. If the wort is not fermented, the unpleasant smell of the odor is left. Therefore, the non-fermented beer-flavored beverage of the present invention is preferably produced by using, without using, malt as a raw material.

The non-fermented beer foaming beverage of the present invention may further contain alcohol. By using alcohol, the aroma component has a better diffusing rate and is more beer-like. However, if the alcohol concentration is too high, the alcohol taste becomes too strong and the beer-like property is easily damaged. When the non-fermented beer foaming beverage of the present invention contains alcohol, the alcohol concentration in the beverage is preferably 1% by volume or more and less than 10% by volume, more preferably 1 to 9% by volume, and further Preferably, it is 1 to 8% by volume, and more preferably 1 to 7% by volume. Further, alcohol can be used as a raw material alcohol which is generally used in the manufacture of alcohol.

The non-fermented beer foaming beverage of the present invention can be produced, for example, by a method of mixing raw materials (adjustment method). Specifically, it can be produced by the production method having the following steps (a) to (b).

Step (a): preparing a blending liquid by mixing a raw material of a liquid and a solid; and step (b): adding carbon dioxide to the blending liquid obtained by the above step (a).

First, in the step (a), a preparation liquid is prepared by mixing a raw material of a liquid and a solid. The order of mixing the raw materials is not particularly limited. All raw materials can be added at the same time in the raw material water, and the raw materials can be added sequentially, such as the raw materials to be added before being dissolved and then the remaining raw materials are added. Further, for example, a raw material (for example, a powdery or granular material) (for example, a bitter lignin, a pungent substance, a sour material, a foaming agent, a coloring material, a sweetening component, a flavoring material, etc.) may be mixed in the raw material water, and if necessary. The alcohol may be prepared by mixing the solid raw material into an aqueous solution in advance, and then mixing the aqueous solution, the alcohol, and the raw material water as needed.

In the case where the preparation liquid prepared in the step (a) produces an insoluble matter, it is preferred to subject the preparation liquid to filtration or the like to remove the insoluble matter before the step (b). The insoluble matter removal treatment is not particularly limited, and it can be carried out by a method generally employed in the art such as a filtration method or a centrifugal separation method. In the present invention, the insoluble matter is preferably removed by filtration, and more preferably by filtration through diatomaceous earth.

Then, as step (b), carbon dioxide is added to the blending liquid obtained by the step (a). Thereby, a beer-flavored beverage such as non-fermented is obtained. By adding carbonic acid, it gives the same refreshing taste as beer. Further, the addition of carbon dioxide can be carried out by a conventional method. For example, the blending liquid obtained by the step (a) and the carbonated water may be mixed, or the carbon dioxide may be directly added to the blending liquid obtained by the step (a).

After the addition of carbon dioxide, a raw material such as a fragrance may be further added to the obtained non-fermented beer foaming beverage, or a treatment such as filtration may be performed to remove the insoluble matter. The insoluble matter removal treatment is not particularly limited and can be carried out by a method generally employed in the art.

[Examples]

Next, the present invention will be described in more detail by explaining the examples, but the present invention is not limited to the examples below.

[Manufacturing Example 1 (Preparation of Base Liquid)]

After the preparation liquid was prepared according to the composition described in Table 1, carbon dioxide was added thereto to be 3.0 gas vol, thereby preparing a base liquid. As the raw material of the base liquid, "Fibersol II" (product name) of Matsutake Chemical Co., Ltd., "Soyafibe-S-LN" (product name) of Fuji Oil Co., Ltd., and Kirin Kyowa Foods are used. "Sannet" (trade name) of the company, "Alcohol for alcoholic materials" by Daiichi Alcohol Co., Ltd., "phosphoric acid", "citric acid" and "malic acid" of Wako Pure Chemical Industries Co., Ltd.

[Example 1]

In the base liquid produced in Production Example 1, the bitter wood extract was added in such a manner that the concentration of the bitter lignin in the beverage was as shown in Table 2, and the flower chrysanthemum was added in the manner shown in Table 2 in the concentration of the beverage. A sample (manufactured by Ogawa Spice Co., Ltd.) was prepared. Functional evaluation of bitterness was performed on each sample. The functional evaluation was evaluated by three professional inspectors in three grades (◎: very similar to the bitter taste of beer, ○: having a bitter taste similar to beer, ×: no bitterness, or bitterness similar to beer). The evaluation results are shown in Table 2.

As a result, if bitter lignin is used alone, there is a feeling of irritation on the tongue, and it is a bitter taste and lacks a beer-like sensation. If it is a sample containing 30 to 50 ppb of lignin and 0.1 to 2 ppm of phytonin, and contains The sample of bitter lignin 100~120ppm and 0.5-2ppm of jasperin improves the bitter taste of the lignin caused by sticking to the tongue, and the taste after drinking is good, and the bitterness similar to beer can be achieved. On the other hand, if the chrysanthemum is used alone, the bitterness is weak and the beer-like property is lacking.

Claims (7)

A non-fermented beer-flavored beverage containing lignin and one or more pungent substances selected from the group consisting of vegetin, menthol and allyl isothiocyanate. The non-fermented beer foaming beverage according to claim 1, wherein the pungent substance is jasmin. A non-fermented beer foaming beverage according to claim 1 or 2, wherein the content of bitter lignin is 30 to 120 ppb. The non-fermented beer-foaming beverage according to any one of claims 1 to 3, wherein the pungent substance is jasmine, and the content of the procyanidin is 0.1 to 2 ppm. A non-fermented beer-foaming beverage according to any one of claims 1 to 4, which is produced by using hops as a raw material. A non-fermented beer-foaming beverage according to any one of claims 1 to 5, which is produced by using no malt as a raw material. The non-fermented beer-foaming beverage according to any one of claims 1 to 6, further comprising one or more selected from the group consisting of a sour, a foaming agent, and a coloring material.