TW201621039A - Non fermented beer-like foaming beverages - Google Patents

Abstract

The present invention provides a non fermented beer-like foaming beverage having rich body in spite of an extremely low purine concentration. The present invention is a non fermented beer-like foaming beverage in which an amount of a raw material including a purine body added has been adjusted, the non fermented beer-like foaming beverage having a purine concentration of 0.2 mg/100mL or lower, containing 40-700 ppm of at least one organic acid selected from the group consisting of phosphoric acid and lactic acid, and having a pH value of 3.2-4.5, the above non fermented beer-like foaming beverage further containing at least one member selected from the group consisting of citric salts and gluconates, and either of the above non fermented beer-like foaming beverages further containing a soluble fiber.

Description

Non-fermented beer foaming beverage

The present invention relates to a non-fermented beer-flavored beverage which is produced without a fermentation step and which has a sufficiently mellow taste despite the very low concentration of the steroid.

The present application claims priority based on Japanese Patent Application No. 2014-248154, filed on Jan.

The corpus callosum is a cause of hyperuricemia and even gout. Therefore, in beer-like foaming beverages such as beer or sparkling wine, consumers are concerned with reducing the carcass content and maintaining the aroma of previous beer. The expectation of foaming beverages continues to increase. However, for most beer-like beverages, in order to maintain a beer-like taste, a raw material containing a relatively large amount of carcass such as malt or hop is used, so that there is a problem that the carcass content in the final product becomes large. . For example, in Patent Documents 1 and 2, it is disclosed that the amount of the raw material containing a relatively large amount of carcass such as malt is adjusted, and the production is carried out without the fermentation step, whereby the final product can be produced. A non-fermented beer-flavored beverage with a concentration of less than 0.2 mg/100 mL as never before. By suppressing the amount of the carcass derived from the raw material to a low level in advance, the carcass content in the final product can be suppressed without performing the carcass removal treatment such as activated carbon treatment or zeolite treatment.

Moreover, according to the health intentions of consumers in recent years, the demand for beer-foaming beverages such as low-calorie or low-sugar is also increasing. By suppressing the amount of raw materials such as malt, the calorie or sugar content of the beer-like sparkling beverage can be reduced, but there is also a sense of drinking. Reduce the problem. For this reason, Patent Document 3 discloses a method for providing a beer-foaming beverage having a low concentration of components such as malt and a low extract amount, and adjusting the pH to a range of 2.7 or more and 4.5 or less. sense.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open Publication No. 2014-183855

[Patent Document 2] Japanese Patent Laid-Open Publication No. 2014-195475

[Patent Document 3] Japanese Patent Laid-Open Publication No. 2013-255504

SUMMARY OF THE INVENTION An object of the present invention is to provide a non-fermented beer-foaming beverage which has a sufficient mellowness even in a very low steroid concentration.

The present inventors have made an effort to solve the above problems, and as a result, it has been found that the amount of the raw material containing a relatively large amount of carcass such as malt is adjusted, and the production is carried out without a fermentation step. It is possible to manufacture a non-fermented beer-flavored beverage having an steroid concentration in the final product as low as 0.2 mg/100 mL or less; and for a non-fermented beer-flavored beverage manufactured in the above manner, by The present invention has been completed by adding one or more organic acids selected from the group consisting of phosphoric acid and lactic acid in a specific range, and imparting an alcoholic scent.

The non-fermented beer foaming beverage of the present invention is the following [1] to [9].

[1] A non-fermented beer-flavored beverage, wherein the amount of the raw material containing the steroid is adjusted, and the steroid concentration is 0.2 mg/100 mL or less, which is selected from the group consisting of phosphoric acid and lactic acid. The above organic acid content is 40 to 700 ppm, and the pH is 3.2 to 4.5.

[2] The non-fermented beer foaming beverage according to the above [1], which further comprises One or more of the group consisting of a salt of citric acid and a salt of gluconic acid.

[3] The non-fermented beer-foaming beverage according to the above [1], which contains a sodium salt of citric acid in such a manner that the citric acid concentration per unit of the non-fermented beer foaming beverage is 10 to 650 ppm per unit. .

[4] The non-fermented beer-foaming beverage according to any one of the above [1] to [3] wherein the steroid concentration is 0.08 mg/100 mL or less.

[5] The non-fermented beer-foaming beverage according to any one of the above [1] to [4] wherein the saccharide concentration is 0.5 g/100 mL or less.

[6] The non-fermented beer-foaming beverage according to any one of the above [1] to [5] wherein the content of one or more organic acids selected from the group consisting of phosphoric acid and lactic acid is 40 ~500ppm.

[7] The non-fermented beer-foaming beverage according to any one of [1] to [6] above which further comprises a water-soluble dietary fiber.

[8] The non-fermented beer foaming beverage according to [7] above, wherein the water-soluble dietary fiber is a soybean dietary fiber.

[9] The non-fermented beer-foaming beverage according to any one of [1] to [8] above which further contains ethanol.

The non-fermented beer-foaming beverage of the present invention is a beer-foaming beverage having a very high alcoholicity and a very high functionality, although the concentration of the steroid is suppressed to be 0.2 mg/100 mL or less.

In the present invention and the specification of the present application, the phrase "similar to beer taste" means that the flavor of the beer is recalled regardless of the name of the product. That is, the so-called beer A sparkling beverage (flavored beer-like beverage) of wine taste refers to foaming that has the same taste or taste and texture as beer, regardless of the alcohol content, whether or not malt and hop are used, and whether or not it is fermented. Sex drinks.

Further, the present invention and the non-fermented beer foaming drink in the specification of the present application mean a beverage which is produced without a fermentation step and which has a beer-like taste and a foaming property based on carbon dioxide gas. 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. Specific examples include beer, sparkling wine, low alcohol sparkling beverage, and non-alcohol beer.

The non-fermented beer foaming beverage of the present invention is characterized in that the amount of the raw material containing the steroid is adjusted, and the steroid concentration is 0.2 mg/100 mL or less. The non-fermented beer-flavored beverage of the present invention can be produced without adjusting the amount of the raw material containing the steroid, and can be produced without the fermentation step, and the carcass removal step such as activated carbon treatment or zeolite treatment can be eliminated. The concentration of steroids is suppressed to an unprecedented low concentration. The carcass concentration of the non-fermented beer-flavored beverage of the present invention is preferably less than 0.2 mg/100 mL, more preferably 0.1 mg/100 mL or less, still more preferably less than 0.08 mg/100 mL.

Furthermore, in the present invention and the specification of the present application, the so-called corpus callosum refers to the total amount of four steroidal bases of adenine, scutellaria, guanine, and hypoxanthine. The content of the steroid in the non-fermented beer-flavored beverage or raw material can be determined, for example, by the method of LC-MS/MS after hydrolysis with perchloric acid ("Carcass of alcohol" Guide to Microanalysis, Japan Food Analysis Center, Internet <URL: http://www.jfrl.or.jp/item/nutrition/post-31.html >, retrieved in January 2013).

In the non-fermented beer-foaming beverage of the present invention, the concentration of the steroid in the beverage as the final product is 0.2 in the bio-derived material such as malt or protein decomposition product. The amount of mg/100 mL or less is adjusted so that the amount of use is suppressed to be low. On the other hand, ingredients derived from these raw materials also contribute to beer-like hair The mellowness of the foaming beverage, if the amount of the raw materials used is low, the mellow is also easily damaged. In the non-fermented beer foaming beverage of the present invention, the content of one or more organic acids selected from the group consisting of phosphoric acid and lactic acid is within a specific range, and the pH is 3.2 to 4.5. That is, when the amount of the raw material derived from the living organism is small, the mellow is also sufficient.

The non-fermented beer foaming beverage of the present invention contains at least one of phosphoric acid and lactic acid, and the content of phosphoric acid or lactic acid is 40 to 700 ppm. In the case where the non-fermented beer foaming beverage of the present invention does not contain the water-soluble dietary fiber described later, the content of phosphoric acid or lactic acid is preferably 40 to 500 ppm, more preferably 40 to 300 ppm, and still more preferably 40 to 40. 100 ppm, and more preferably 50 to 100 ppm. In the case where the non-fermented beer foaming beverage of the present invention contains a water-soluble dietary fiber to be described later, the content of phosphoric acid or lactic acid is preferably 40 to 700 ppm, more preferably 40 to 500 ppm.

In the case where the non-fermented beer foaming beverage of the present invention contains both phosphoric acid and lactic acid, the sum of the content of phosphoric acid and lactic acid is preferably 40 to 700 ppm, more preferably 10 ppm or more of lactic acid, and phosphoric acid. The content is 10 to 500 ppm, and the sum of the content of phosphoric acid and lactic acid is 40 to 700 ppm.

The pH value of the non-fermented beer foaming beverage of the present invention is 3.2 to 4.5. When the pH of the beverage is within the above range, even when a sufficient amount of phosphoric acid and/or lactic acid is contained in order to impart a mellow sensation, excessive acidity can be suppressed, and a beer-like mellow can be obtained. The pH of the non-fermented beer-flavored beverage of the present invention is preferably from 3.2 to 4.2, more preferably from 3.5 to 4.1. In particular, when the non-fermented beer foaming beverage of the present invention does not contain ethanol, the pH is preferably 3.5 or more and less than 4.0.

The pH of the non-fermented beer-flavored beverage can be adjusted by blending a sour material used as a pH adjuster in an acidic food or drink such as an organic acid salt or a hydrogencarbonate. Examples of the organic acid salt used as the pH adjuster include salts of citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, adipic acid, and fumaric acid. As above The salt may be used alone or in combination of two or more. The non-fermented beer-flavored beverage of the present invention preferably contains a salt selected from the group consisting of citric acid and gluconic acid in that the pH is adjusted without damaging the flavor of the beer. One or more of the group consisting of a salt, and more preferably one or more selected from the group consisting of sodium salt of citric acid, potassium salt of citric acid, potassium gluconate, and sodium gluconate, It is preferable to contain one or more selected from the group consisting of trisodium citrate, potassium gluconate, and sodium gluconate. Among them, the use amount can be suppressed to be relatively low, and the sugar content of the beverage can be suppressed to be lower, and it is particularly preferable to contain trisodium citrate.

The content of the pH adjuster in the non-fermented beer foaming beverage of the present invention may be adjusted to a pH of 3.2 to 4.5 in the range of the pH of the beverage, and phosphoric acid and/or lactic acid may be considered. The content or the type of other raw materials, the amount of use, and the like are appropriately adjusted. For example, in the case where the non-fermented beer foaming beverage of the present invention contains a sodium salt of citric acid, it is preferred that the concentration of citric acid per unit of the non-fermented beer foaming beverage is 10 to 650 ppm per unit. The method comprises a sodium salt of citric acid, more preferably a non-fermented beer foaming beverage containing a sodium salt of citric acid per citric acid concentration of 30 to 650 ppm, and more preferably a non-fermented yeast Such a beer foaming beverage contains a sodium salt of citric acid in a manner that the concentration of citric acid per unit is 80 to 500 ppm, and more preferably, the concentration of citric acid per unit of non-fermented beer foaming beverage becomes 80~. The 400 ppm method contains a sodium salt of citric acid.

The non-fermented beer-foaming beverage of the present invention preferably further contains a water-soluble dietary fiber. The so-called water-soluble dietary fiber means a carbohydrate that is dissolved in water and is not digested or difficult to be digested by human digestive enzymes. In addition to improving the mellow sensation, the water-soluble dietary fiber can also reduce the sour taste derived from phosphoric acid and lactic acid. Therefore, by containing a water-soluble dietary fiber, it is possible to contain a larger amount of phosphoric acid and/or an excessive sour taste than a non-fermented beer-flavored beverage which does not contain water-soluble dietary fiber. Lactic acid. Moreover, the water-soluble dietary fiber further functions as a foaming agent, so that even if no foaming is additionally formulated A non-fermented beer foaming beverage with good foam quality can also be obtained. Examples of the water-soluble dietary fiber include soybean dietary fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum, pectin, gum arabic, and the like. As the non-fermented beer foaming beverage of the present invention, it is preferred to contain soy dietary fiber.

In order to more fully exhibit the mellow sensation imparting effect of phosphoric acid or lactic acid, the non-fermented beer foaming beverage of the present invention preferably has a low sugar content, more preferably a saccharide concentration of 0.5 g/100 mL or less. Further preferably, the concentration of the saccharide is less than 0.5 g/100 mL.

The non-fermented beer foaming beverage of the present invention may also contain a foaming agent other than the water-soluble dietary fiber. Examples of such a foaming agent include 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 further contains a coloring matter. The pigment 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 similar to beer and can be eaten, and is preferably a caramelized reaction product (caramel coloring matter). ).

The non-fermented beer foaming beverage of the present invention preferably further contains a bittering agent. The bittering agent is not particularly limited as long as it exhibits a bitter taste similar to or similar to beer in a beer-foaming beverage which is a non-fermented product, and may be a bitter component contained in the hop or may be Contains no bitter ingredients in hops. Specific examples of such a bittering agent include magnesium salt, calcium salt, tributyl citrate, triethyl citrate, Naringin, Qurasin, and α. Acid, tetraisoalpha acid, beta acid oxide, quinine, bitter melon, quercetin, theobromine, caffeine and other bitterness imparting ingredients; and bitter gourd, herbal tea, Kudingcha, absinthe extract, A bitter taste such as gentian extract or quinine extract is added to the material. These bittering agents may be used alone or in combination of two or more.

The non-fermented beer-foaming beverage of the present invention preferably further contains one or more sweetener components. As such a sweet component, it is preferred that the sweetness phase is compared with the monosaccharide. Specific examples of the lower ones include polysaccharides, sweet amino acids, and high-sensitivity sweeteners. The term "polysaccharide" means a saccharide obtained by polymerizing three or more monosaccharides. Polysaccharides are roughly classified into starch, dextrin, and oligosaccharides depending mainly on their size. The oligosaccharide is a saccharide obtained by polymerizing about 3 to 10 monosaccharides, and the dextrin is a saccharide obtained by hydrolyzing starch, and is larger than oligosaccharides. Examples of the sweet amino acid include alanine or glycine, and alanine is preferred. Examples of the high-sensitivity sweetener include potassium sulfonate, aspartame, stevia, enzyme-treated stevia, and sucralose. As the non-fermented beer-flavored beverage of the present invention, it is preferred to use a high-sensitivity sweetener in order to achieve a sufficient sweetness in a small amount and to suppress calories.

The beer-foaming beverage which is not fermented in the present invention may further contain a flavoring agent. Examples of such a flavoring agent include a beer flavor, a beer flavor, and a hop flavor. The hop flavor is, for example, a fragrance containing, as a main component, a fragrance component contained in hop, that is, Linalool, Humulene epoxide, and an ester. Specific examples of the esters include ethyl isobutyrate, ethyl 2-methylbutyrate, and ethyl isovalerate.

The non-fermented beer-flavored beverage of the present invention may further contain ethanol. When the non-fermented beer foaming beverage of the present invention contains ethanol, the ethanol 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, ethanol can be used as the raw material ethanol which is usually used in the manufacture of alcohol.

The non-fermented beer foaming beverage of the present invention can be produced, for example, by a method in which each raw material is mixed (adjusted method). Specifically, it can be produced by the production method having the following steps (a) to (b).

(a) a step of preparing a conditioned liquid by mixing raw materials; and (b) a step of adding carbon dioxide gas to the conditioned liquid obtained by the above step (a).

First, in the step (a), a preparation liquid is prepared by mixing raw materials. In step (a), It is preferred to prepare a blending liquid obtained by mixing all raw materials other than carbon dioxide gas. The order in which the respective raw materials are mixed is not particularly limited. All the raw materials may be simultaneously added to the raw material water, and the raw materials may be sequentially added after the first added raw materials are dissolved and the remaining raw materials are added. Further, for example, a raw material (for example, a powder or a granule) and an alcohol may be mixed in the raw material water, or the solid raw material may be prepared as an aqueous solution in advance, and the aqueous solution and the alcohol, if necessary, the raw material water may be mixed.

When the insoluble matter is produced in the preparation liquid prepared in the step (a), it is preferred to subject the preparation liquid to a treatment such as filtration 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 used in the technical field such as a filtration method or a centrifugal separation method. In the present invention, it is preferred to remove the insoluble matter by filtration, and it is more preferable to remove the insoluble matter by filtering the diatomaceous earth.

Then, as step (b), carbon dioxide gas is added to the preparation 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 gas can be carried out by a usual method. For example, the preparation liquid obtained by the step (a) and the carbonated water may be mixed, or the carbon dioxide gas may be directly added to the preparation liquid obtained by the step (a) and dissolved.

After the addition of the carbon dioxide gas, the obtained non-fermented beer foaming beverage may be subjected to filtration or the like to remove the insoluble matter. The insoluble matter removal treatment is not particularly limited and can be carried out by a method generally used in the art.

[Examples]

The present invention will now be described in further detail with reference to examples, but the present invention is not limited to the following examples.

[Reference Example 1]

The pH value, the phosphoric acid concentration, the lactic acid concentration, the citric acid concentration, the steroid concentration, and the ethanol concentration were measured for five commercially available non-fermented beer-flavored beverages. Commercial products A and B are non-alcoholic beer-flavored beverages, and commercial products C-E are alcohol-based beer foaming properties. Drink. Further, the pH, the phosphoric acid concentration, the lactic acid concentration, the citric acid concentration, and the ethanol concentration were measured by a usual method. In the measurement method used, the quantitative limit value of phosphoric acid and lactic acid was 6 ppm, the limit value of citric acid was 4 ppm, and the limit value of ethanol was 0.005% by volume.

The carcass content in each beverage was measured by a method of LC-MS/MS after hydrolysis with perchloric acid (Japanese Food Analysis Center: "Guide to Microanalysis of Carcasses of Alcohols"). In the assay, the quantitative limit values for each of adenine, guanine, xanthine, and hypoxanthine were 0.02 mg/100 mL.

The measurement results are shown in Table 1. In Table 1, "6>" in the column of phosphoric acid and lactic acid, "4>" in the column of citric acid, "0.08>" in the column of the body, and "0.005>" in the column of ethanol indicate that the quantitative limit is not reached. value.

[Example 1]

Phosphoric acid was added to the matrix liquid having the composition described in Table 2 so as to be 0, 40, 80, 320, 560, or 720 ppm, and after measuring the pH value, carbon dioxide gas was added so as to be 2.8 vol. Samples 1-1 to 1-6 were prepared. Furthermore, the corpus callosum concentration of the substrate solution was less than 0.08 mg/100 mL, and the steroid concentration of each sample obtained by adding phosphoric acid and carbon dioxide gas to the substrate solution was less than 0.08 mg/100 mL.

For each sample, four professional panelists were functionally evaluated for mellow and similar beer flavors in the case of a blindfold. The evaluation was evaluated on a 5th scale (5: mellow/similar beer, 4: slightly mellow/slightly similar to beer, 3: unclear, 2: slightly mellow mellow/slightly not similar to beer, 1: mellow is very insufficient/not similar Beer).

The evaluation results are shown in Table 3 together with the measurement results of the phosphoric acid content and the pH value. The value of the comment bar indicates the number of professional inspectors who gave the comment. The mellowness of the sample 1-2 to 1-6 prepared with phosphoric acid was improved as compared with the sample 1-1 to which no phosphoric acid was added. In particular, samples 1-2 and 1-3 having a pH of 3.2 or more and 4.0 or less have less sourness and are similar in beer taste.

[Embodiment 2]

Phosphoric acid was added to the matrix liquid having the composition described in Table 2 to be 0, 50, 100, 300, 500, or 700 ppm, and trisodium citrate was added thereto to adjust the pH to 3.8 to obtain 2.8 gas. Samples 2-2 to 2-6 were prepared by adding carbon dioxide gas in the form of vol. As a control, carbon dioxide gas was added to the substrate liquid (pH 6.18) having the composition described in Table 2 so as to be 2.8 gas vol., thereby preparing Sample 2-1. Functional evaluation of the mellowness and similar beer taste of each sample was carried out in the same manner as in Example 1. The evaluation results are shown in Table 4 together with the phosphoric acid concentration and the citric acid concentration obtained by adding trisodium citrate.

As shown in Table 4, in the sample 2-2 to 2-6 in which the pH was adjusted to 3.8 by trisodium citrate, the mellow of the sample 2-2 to 2-5 having a phosphoric acid concentration of 50 to 500 ppm was similar. The beer taste is improved. That is, when the pH is adjusted to a range which is preferable as a beer-like sparkling beverage, by setting the phosphoric acid concentration to 50 to 500 ppm, it is possible to impart a mellow sensation and to improve a beer-like taste.

Further, in place of the sample liquids described in Table 2, the base liquids containing the composition described in Table 5 (the base liquid added in Table 2 were added) were the same as those of the samples 2-1 to 2-6. The sample was prepared in a manner, and the obtained sample was subjected to a sensory evaluation. As a result, the mellow taste and the similar beer taste of the sample having a pH adjusted to 3.8 and a phosphoric acid concentration of 50 to 500 ppm were improved.

[Example 3]

Lactic acid was added to the matrix liquid having the composition described in Table 2 to be 0, 50, 100, 300, 500, or 700 ppm, and after measuring the pH value, carbon dioxide gas was added so as to be 2.8 gas vol. Samples 3-1 to 3-6 were prepared. Functional evaluation of the mellowness and similar beer taste of each sample was carried out in the same manner as in Example 1.

The evaluation results are shown in Table 6 together with the measurement results of the lactic acid content and the pH value. The mellowness of the sample 3-2 to 3-6 in which lactic acid was formulated was improved as compared with the sample 3-1 in which lactic acid was not added. In particular, samples 3-2, 3-3, and 3-4 having a pH of 3.2 or more and 4.0 or less have less sourness and are similar in beer taste.

[Example 4]

In the base liquid containing the composition described in Table 2, lactic acid was added at 0, 50, 100, 300, 500, or 700 ppm, and trisodium citrate was added to adjust the pH to 3.8 to obtain 2.8 gas. Samples 4-2 to 4-6 were prepared by adding carbon dioxide gas in the form of vol. As a control, carbon dioxide gas was added to the substrate liquid (pH 6.18) having the composition described in Table 2 so as to be 2.8 gas vol., thereby preparing Sample 4-1. Functional evaluation of the mellowness and similar beer taste of each sample was carried out in the same manner as in Example 1. The evaluation results are shown in Table 7 together with the lactic acid concentration and the citric acid concentration obtained by adding trisodium citrate.

As shown in Table 7, in the samples 4-2 to 4-6 in which the pH was adjusted to 3.8 by trisodium citrate, the mellows of the samples 4-2 to 4-5 having a lactic acid concentration of 50 to 500 ppm were similar. The beer taste is improved. That is, when the pH is adjusted to a preferred range as a beer-like sparkling beverage, by setting the lactic acid concentration to 50 to 500 ppm, the mellow feeling can be imparted, and the beer-like taste can be improved.

Further, a sample obtained by mixing the sample prepared in Example 2 with the sample produced in the present example was prepared, and the sensory evaluation was carried out in the same manner. Specifically, samples 2-2 and 4-2, samples 2-3 and 4-3, samples 2-4 and 4-4, samples 2-5 and 4-5, samples 2-6 and 4-6 were prepared. The samples obtained were mixed with a 1:1 sample, and the obtained samples were subjected to sensory evaluation. As a result, the sum of the concentration of phosphoric acid and lactic acid is 50 to 500 ppm (mixed sample of samples 2-2 and 4-2, mixed sample of samples 2-3 and 4-3, samples 2-4 and 4-4) The mellow and similar beer flavors of the mixed sample, and the mixed samples of samples 2-5 and 4-5 were improved. That is, when the pH is adjusted to a preferred range as a beer-like sparkling beverage, by setting the sum of the concentrations of phosphoric acid and lactic acid to 50 to 500 ppm, the mellow feeling can be imparted, and the similar beer can be improved. taste.

Further, a substrate liquid having the composition shown in Table 5 was used instead of the substrate liquid described in Table 2, and samples were prepared in the same manner as in Samples 4-1 to 4-6, and the obtained samples were subjected to sensory evaluation, and the results were similarly The mellow and similar beer flavor of the sample having a pH adjusted to 3.8 and a lactic acid concentration of 50 to 500 ppm was improved.

[Example 5]

Phosphoric acid was added to the matrix liquid having the composition shown in Table 2 to add 500 ppm, and each salt shown in Table 8 was added to adjust the pH to 3.8, and then carbon dioxide gas was added so as to be 2.8 vol. Thus, samples 5-1 to 5-7 were prepared. A sensory evaluation of the similar beer taste of each sample was performed by four professional inspectors in the case of a blind eye. The evaluation was carried out in four grades (◎: similar to beer, ○: slightly similar to beer, Δ: slightly different from beer, ×: not similar to beer).

The evaluation results are shown in Table 8 together with the concentration (ppm) of the sour material. Samples 5-1 to 5-3 using trisodium citrate, potassium gluconate, and sodium gluconate were superior to beer-like flavors compared to samples adjusted to pH values using other sour materials. Among them, Sample 5-1 using trisodium citrate was used in a smaller amount than potassium gluconate and sodium gluconate.

[Embodiment 6]

Soybean dietary fiber ("SOYAFIBE S-LA200" of Fuji Oil Co., Ltd.) was added to the base liquid containing the composition described in Table 2 so as to be 1.5 g/L to become 300, 500, 700, or 1000 ppm. In the manner of adding phosphoric acid, and adding trisodium citrate to adjust the pH to 3.8, carbon dioxide gas was added so as to be 2.8 vol., thereby preparing samples 6-1 to 6-4. Functional evaluation of the mellowness and similar beer taste of each sample was carried out in the same manner as in Example 1. The evaluation results are shown in Table 9 together with the phosphoric acid concentration and the citric acid concentration obtained by adding trisodium citrate.

As shown in Table 9, in the sample containing soybean dietary fiber and adjusting the pH to 3.8 by trisodium citrate, the mellow flavor of the sample 6-1~6-3 with a phosphoric acid concentration of 300-700 ppm and the taste similar to beer. Both have been improved. That is, when the pH is adjusted to a preferred range as a beer-like sparkling beverage, and the water-soluble dietary fiber is also contained, the mellow odor and the like can be remarkably improved by setting the phosphoric acid concentration to 700 ppm or less. Beer tastes both.

Further, a sample liquid containing the composition described in Table 5 was used instead of the substrate liquid described in Table 2, and a sample was prepared in the same manner as Samples 6-1 to 6-4, and the obtained sample was subjected to sensory evaluation, and the results were similarly The mellow and the similar beer taste of the sample having a pH adjusted to 3.8, also containing water-soluble dietary fiber, and having a phosphoric acid concentration of 300 to 700 ppm were improved.

[Embodiment 7]

Soybean dietary fiber ("SOYAFIBES-LA200" of Fuji Oil Co., Ltd.) was added to the substrate liquid containing the composition described in Table 2 to be 1.5 g/L to be 300, 500, 700, or 1000 ppm. In the manner of adding lactic acid and further adding trisodium citrate to adjust the pH to 3.8, carbon dioxide gas was added so as to be 2.8 vol., thereby preparing samples 7-1 to 7-4. Functional evaluation of the mellowness and similar beer taste of each sample was carried out in the same manner as in Example 1. Will evaluate the results with lactic acid concentration and add lemon The citric acid concentration obtained from trisodium citrate is shown in Table 10.

As shown in Table 10, in the sample containing soybean dietary fiber and adjusting the pH to 3.8 by trisodium citrate, the mellow flavor of the sample 7-1~7-3 with the lactic acid concentration of 300-700 ppm and the taste similar to beer. Both have been improved. That is, when the pH is adjusted to a preferred range as a beer-like sparkling beverage, and the water-soluble dietary fiber is also contained, the mellow sensation and the like can be remarkably improved by setting the lactic acid concentration to 700 ppm or less. Beer tastes both.

Further, a sample obtained by mixing the sample prepared in Example 6 with the sample produced in the present example was prepared, and the sensory evaluation was carried out in the same manner. Specifically, preparations were prepared by mixing 1:1 and 7-1, samples 6-2 and 7-2, samples 6-3 and 7-3, and samples 6-4 and 7-4, respectively, in a ratio of 1:1. The sample was subjected to a sensory evaluation of the obtained sample. As a result, the sum of the concentration of phosphoric acid and lactic acid is 300 to 700 ppm (mixed sample of samples 6-1 and 7-1, mixed sample of samples 6-2 and 7-2, and samples 6-3 and 7-) The mellow and similar beer flavor of the mixed sample of 3 was improved. In other words, when the pH is adjusted to a preferred range as a beer-like sparkling beverage, and the water-soluble dietary fiber is also contained, the sum of the concentrations of phosphoric acid and lactic acid is 700 ppm or less. Significantly improved both mellow and beer-like taste.

Further, a substrate liquid having the composition shown in Table 5 was used instead of the substrate liquid described in Table 2, and samples were prepared in the same manner as in Samples 7-1 to 7-4, and the obtained sample was subjected to an official procedure. As a result, in the same manner, both the mellow and the beer-like taste of the sample having the pH adjusted to 3.8, the water-soluble dietary fiber, and the lactic acid concentration of 300 to 700 ppm were improved.

[Embodiment 8]

Samples 8-1 to 8-3 were prepared by mixing phosphoric acid, lactic acid, trisodium citrate, ethanol, and other various components in the substrate liquid containing the composition described in Table 2. The pH, the phosphoric acid concentration, the lactic acid concentration, the citric acid concentration, the steroid concentration, and the ethanol concentration of each sample were measured in the same manner as in Reference Example 1. The measurement results are shown in Table 11. The obtained samples 8-1 to 8-3 were all non-fermented beer-flavored beverages having a sufficient mellow flavor, similar to beer, mild and harmonious, and very high in palatability.

[Industrial availability]

The non-fermented beer foaming beverage of the present invention is adjusted in the amount of the raw material containing the carcass, and is particularly useful for beer-like foaming beverages and the manufacture thereof, although the carcass concentration is very low and has sufficient mellow flavor. In the field.

Claims (9)

A non-fermented beer-flavored beverage, wherein the amount of the raw material containing the steroid is adjusted, and the steroid concentration is 0.2 mg/100 mL or less, and is selected from the group consisting of phosphoric acid and lactic acid. The organic acid content is 40 to 700 ppm, and the pH is 3.2 to 4.5. The beer-flavored beverage of the non-fermented product of claim 1 further contains one or more selected from the group consisting of salts of citric acid and salts of gluconic acid. The beer-flavored beverage of the non-fermented beer of the claim 1 contains a sodium salt of citric acid in such a manner that the citric acid concentration per unit of the non-fermented beer foaming beverage is 10 to 650 ppm. The non-fermented beer foaming beverage according to any one of claims 1 to 3, wherein the steroid concentration is 0.08 mg/100 mL or less. The non-fermented beer foaming beverage according to any one of claims 1 to 4, wherein the saccharide concentration is 0.5 g/100 mL or less. The non-fermented beer-foaming beverage according to any one of claims 1 to 5, wherein a content of one or more organic acids selected from the group consisting of phosphoric acid and lactic acid is 40 to 500 ppm. A non-fermented beer-foaming beverage according to any one of claims 1 to 6, which further comprises a water-soluble dietary fiber. The non-fermented beer foaming beverage according to claim 7, wherein the water-soluble dietary fiber is soybean dietary fiber. A non-fermented beer-foaming beverage according to any one of claims 1 to 8, which further contains ethanol.