TW201622582A - Non fermented beer-like foaming beverages - Google Patents

Abstract

The present invention provides a non fermented beer-like foaming beverage having low stickiness and beer-like sharpness despite having the calorie thereof decreased by using soluble fiber. The present invention is a non fermented beer-like foaming beverage containing at least one soluble fiber selected from the group consisting of indigestible dextrin and polydextrose and at least one bitter substance selected from the group consisting of quassin, naringin, absinthin, gentioligosaccharide, and mineral.

Description

Non-fermented beer foaming beverage

The present invention relates to a beer-foaming beverage which is a non-fermented beer which has a low stickiness and a refreshing taste similar to beer, although the water-soluble dietary fiber is used as a raw material to reduce calories.

The present application claims priority based on Japanese Patent Application No. 2014-217169, filed on Jan.

In recent years, as consumer health awareness has increased or preferences have changed, consumer demand for beer-foaming beverages such as low-calorie has increased. Unlike beer, a non-fermented beer-flavored beverage produced without a fermentation step can easily prepare a calorie-like beverage such as a low-calorie beverage because it can easily prepare calories of the prepared raw material. Adding a sweetener, a sour material, a bitter substance, a fragrance, etc. to a beer-flavored beverage such as a non-fermented yeast to have a beer-like flavor or aroma, but in order to suppress calories, a non-sugar potassium sulfonate is usually used. A low-calorie high-intensity sweetener or a water-soluble dietary fiber such as polydextrose as a sweetener.

Water-soluble dietary fiber can be used not only as a sweetener but also as a wine to improve the quality of non-fermented beer-flavored beverages. For example, Patent Document 1 discloses that the hop extract and the indigestible dextrin can be used in combination to improve the foam quality of a non-alcoholic non-fermented beer-flavored beverage, and Patent Document 2 discloses that it contains soybean food. The fiber is capable of producing a beer-foaming beverage which is non-fermented with foam, and is described in Patent Document 3 It is possible to maintain carbonic acid for a long period of time by containing a water-soluble soybean polysaccharide such as a non-fermented beer foaming beverage.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open Publication No. 2014-094003

[Patent Document 2] Japanese Patent Laid-Open Publication No. 2014-132906

[Patent Document 3] International Publication No. 2012/102198

By using a water-soluble dietary fiber as a sweet component, it is possible to produce a low-calorie non-fermented beer-flavored beverage as compared with the case of using a sugar. However, the beverage containing the water-soluble dietary fiber has a sticky feeling and a taste similar to that of beer.

SUMMARY OF THE INVENTION An object of the present invention is to provide a non-fermented beer-flavored beverage which has a low stickiness and a refreshing taste similar to beer, although the water-soluble dietary fiber is used as a raw material to reduce calories.

In order to solve the above problems, the inventors of the present invention have made an effort to achieve a bitter taste similar to beer by appropriately combining two or more kinds of bitter substances in a non-fermented beer-foaming beverage. Thus, the present invention has been completed.

That is, the non-fermented beer-flavored beverage of the present invention is the following [1] to [9].

[1] A non-fermented beer foaming beverage comprising a water-soluble dietary fiber and a group selected from the group consisting of lignin, naringin, amylin, oligosaccharide and minerals More than one bitter substance.

[2] The non-fermented beer-flavored beverage according to the above [1], wherein the bitter substance is one or more selected from the group consisting of lignin and naringin.

[3] The non-fermented beer foaming beverage according to the above [1], wherein the bitter substance is For bitter lignin, the content of bitter lignin is 30~90ppb.

[4] The non-fermented beer-foaming beverage according to [1] above, wherein the bitter substance is naringin, and the naringin content is 3 to 30 ppm.

[5] The non-fermented beer-foaming beverage according to any one of [1] to [4] wherein the water-soluble dietary fiber is selected from the group consisting of indigestible dextrin and polydextrose. One or more of them.

[6] The non-fermented beer-foaming beverage according to any one of the above [1] to [5] wherein the content of the water-soluble dietary fiber is 3 to 20 g/L.

[7] The non-fermented beer-foaming beverage according to any one of the above [1] to [6], which is produced by using hops as a raw material.

[8] A non-fermented beer-foaming beverage according to any one of the above [1] to [7], which is produced by using no malt as a raw material.

[9] The non-fermented beer-foaming beverage according to any one of the above [1] to [8] 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 beer-flavored beverage which is a non-fermented beer which has a low stickiness and a refreshing taste similar to beer, although the water-soluble dietary fiber is used as a raw material to reduce calories.

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 contains water-soluble dietary fiber. 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. By using a low-calorie, low-sweet, water-soluble dietary fiber rather than a higher-calorie, sweeter-sweet monosaccharide, the overall calorie of the beverage is suppressed, and the sweetness is moderate, the drinking is enhanced, and the taste of beer is similar. Infinity is enhanced.

Examples of the water-soluble dietary fiber include polydextrose, indigestible dextrin, galactomannan, inulin, guar gum, pectin, gum arabic, and the like. The water-soluble dietary fiber contained in the non-fermented beer foaming beverage of the present invention is preferably one or more selected from the group consisting of indigestible dextrin and polydextrose, and more preferably polydextrose. . The content of the water-soluble dietary fiber of the non-fermented beer-flavored beverage of the present invention is appropriately adjusted depending on the quality characteristics required for the final product, and is preferably 3 to 20 g/L, more preferably 5 to 20 g. /L, further preferably 8 to 15 g/L, and more preferably 10 to 15 g/L.

The non-fermented beer foaming beverage of the present invention is characterized in that it contains water-soluble dietary fiber and contains a group selected from the group consisting of bitter lignin, naringin, amylin, oligosaccharide and minerals. One or more bitter substances in the medium. By such a specific bitter substance, a non-fermented beer-flavored beverage which is excellent in a sticky feeling due to a water-soluble dietary fiber, has a good mouthfeel, and is excellent in a refreshing taste similar to beer can be obtained. The bitterness substance contained in the non-fermented beer-flavored beverage of the present invention is preferably one or more selected from the group consisting of lignin and naringin.

As bitter lignin, it is also possible to use extracts such as picrasma quassioides, bitter An extract containing a lignin from a natural product such as a quassia extract. Examples of the bitter wood extract include: Jamaica (Bama) bitter wood extract, Surinam bitter wood extract, and the like. As the amylin, a natural extract containing adiponectin such as a bitter worm extract can also be used. 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 content of the bitter substance of the non-fermented beer-flavored beverage of the present invention may be an amount sufficient to suppress the sticky feeling of the water-soluble dietary fiber, according to the type or content of the water-soluble dietary fiber, and the final product. Appropriate adjustments are made to the required quality characteristics. When the content of the bitter taste substance and the water-soluble dietary fiber is 3-20 g/L, the bitter lignin content of the non-fermented beer foaming beverage of the present invention is preferably 30 to 90 ppb. More preferably 30~50ppb. The naringin content of the non-fermented beer-flavored beverage of the present invention is preferably from 3 to 30 ppm, more preferably in the case of containing naringin as a bitter substance and a water-soluble dietary fiber of 3 to 20 g/L. It is 3 to 15 ppm, and more preferably 3 to 10 ppm.

Since the non-fermented beer-flavored beverage of the present invention contains a bitter substance such as bitter lignin, even when hops are not used as a raw material, a sufficient bitterness similar to beer can be achieved. Therefore, it is preferable that the non-fermented beer-foaming beverage of the present invention does not use hops as a raw material, and hops can also be used as a raw material.

The non-fermented beer-flavored beverage of the present invention preferably contains one or more kinds of sour materials. By containing an acid-flavored material, it is possible to obtain a beer-foaming 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 salts thereof Wait. 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 content of the foaming agent in the non-fermented beer foaming beverage of the present invention 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. The so-called EBC beer The unit of chromaticity in the analysis is represented by the numerical value of the color of the beer (measured visually by an EBC colorimeter with nine glass cuvettes or calculated based on the absorbance at a wavelength of 430 nm).

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-flavored beverage of the present invention may also contain other sweetening ingredients other than the water-soluble dietary fiber. The other sweet taste component is preferably a relatively low sweetness, and specific examples thereof include a polysaccharide, a sweet amino acid, and the like. 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. Examples of the sweet amino acid include alanine or glycine, and alanine is preferred.

The non-fermented beer foaming beverage of the present invention may also be malt, barley or small Manufacture of raw materials such as wheat, rice, corn, soybeans, 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 containing alcohol, the aroma of the aroma component is better, and the beer is more imparted. 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 water-soluble dietary fiber, a bitter substance, a sour material, a foaming agent, a coloring material, a flavoring material, etc.) of a solid (for example, a powdery or granular material) and an optional alcohol may be mixed in the raw material water. After the solid raw material is prepared as an aqueous solution in advance, the aqueous solution, the alcohol, and the raw material water as needed are mixed.

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 borrowed. Removed by filtration of 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 preparing a preparation liquid according to the composition described in Table 1, carbon dioxide was added thereto in a manner of 3.0 gas vol, thereby preparing a base liquid. As a raw material of the base liquid, "Hynute AM" (product name) of Fuji Oil Co., Ltd. shown in Table 1, "Alcohol raw material alcohol" by Daiichi Alcohol Co., Ltd., and "Caramel of Amano Industrial Co., Ltd." are used. SP" (product name), "Phosphoric Acid", "Citric Acid" and "Malic Acid" of Wako Pure Chemical Industries Co., Ltd.

[Example 1]

In the base liquid produced in the 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 polydextrose was added in such a manner that the concentration in the beverage was as shown in Table 2. (trade name: "Litesse II", manufactured by Danisco Corporation), and samples were prepared. A sensory evaluation of the taste and refreshing taste was carried out on each sample. The functional evaluation was evaluated by three professional inspectors in three grades (◎: it has a taste and taste that is very similar to beer. ○: It has a taste similar to beer and has a refreshing taste, ×: no bitterness Or no similar taste and refreshing taste of beer). The evaluation results are shown in Table 2.

Regarding this result, the more the content of polydextrose is increased, the more the drinking feeling is improved, and the taste of beer is more infinite. However, in the case of a sample containing only polydextrose, the texture is sticky, and the sticky feeling is enhanced as the content of polydextrose becomes higher. On the other hand, in the case of a sample containing 3 to 20 g/L of polydextrose and 30 to 90 ppb of lignin, the sticky taste derived from polydextrose is reduced, the aftertaste is long, the mouthfeel is good, and it is easy to drink.

[Embodiment 2]

In the base liquid produced in the production example 1, naringin (manufactured by Ikeda Co., Ltd.) and polydextrose (trade name: "Litesse II", manufactured by Danisco Co., Ltd.) were added as shown in Table 3 in the concentration of the beverage. ), and prepare samples. Each sample was subjected to a sensory evaluation of taste insensitivity and refreshing feeling in the same manner as in Example 1. Evaluation result Shown in Table 3.

In the same manner as in the case of the first embodiment, by using polydextrose and naringin in combination, it is possible to obtain a feeling of ingestion and a similar taste of beer, and the sticky texture derived from polydextrose is reduced and the taste is excellent. A beer-flavored beverage such as yeast.

[Comparative Example 1]

In the base liquid produced in the production example 1, caffeine (manufactured by White Bird Pharmaceutical Co., Ltd.) and polydextrose (trade name: "Litesse II", manufactured by Danisco Co., Ltd.) were added as shown in Table 4 in the concentration of the beverage. ), and prepare samples. Each sample was subjected to a sensory evaluation of taste insensitivity and refreshing feeling in the same manner as in Example 1. The evaluation results are shown in Table 4.

As a result, even if polydextrose and caffeine are used in combination, a sticky texture derived from polydextrose remains, and a non-fermented beer-foaming beverage excellent in refreshing taste cannot be obtained.

Claims (9)

A non-fermented beer foaming beverage comprising a water-soluble dietary fiber and one or more selected from the group consisting of lignin, naringin, amylin, oligosaccharide and minerals The bitter substance. The non-fermented beer-flavored beverage according to claim 1, wherein the bitter substance is one or more selected from the group consisting of lignin and naringin. The non-fermented beer foaming beverage according to claim 1, wherein the bitter substance is bitter lignin, and the content of bitter lignin is 30 to 90 ppb. The non-fermented beer foaming beverage according to claim 1, wherein the bitter substance is naringin, and the naringin content is 3 to 30 ppm. The non-fermented beer foaming beverage according to any one of claims 1 to 4, wherein the water-soluble dietary fiber is one or more selected from the group consisting of indigestible dextrin and polydextrose. The non-fermented beer foaming beverage according to any one of claims 1 to 5, wherein the content of the water-soluble dietary fiber is 3 to 20 g/L. A non-fermented beer-foaming beverage according to any one of claims 1 to 6, which is produced by using hops as a raw material. A non-fermented beer-foaming beverage according to any one of claims 1 to 7, 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 8, which further comprises one or more selected from the group consisting of a sour, a foaming agent, and a coloring material.