TW201632615A - Non fermented beer-like beverages - Google Patents

Abstract

The present invention provides a non fermented beer-like beverage having been suppressed outstanding acidity and having beer-like acidity despite being produced without passing through a fermentation step. The present inventions are a non fermented beer-like beverage containing gluconic acid and phytic acid, the above non fermented beer-like beverage further containing phosphoric acid, either of the above beer-like beverages having the concentration ratio of phytic acid to gluconic acid ([phytic acid concentration]/[gluconic acid concentration]) in the range of from 0.10 to 0.70, and either of the above beer-like beverages further containing soybean peptide.

Description

Non-fermented beer flavored beverage

The present invention relates to a non-fermented beer-flavored beverage which has a sour taste similar to that of beer, although it is produced without the fermentation step.

The present application claims priority based on Japanese Patent Application No. 2015-042489, filed on Jan. 4,,,,,,,,,,

In recent years, the demand for low-calorie or low-sugar beer-flavored beverages has continued to increase due to consumers' health intentions, and various beer companies sell a variety of non-fermented beer-flavored beverages. One of the reasons is that it is easy to adjust the calorie or sugar content to a desired range by adjusting the composition of the raw materials used without using a non-fermented beer flavored beverage produced by the yeast fermentation step.

The non-fermented beer flavored beverage is generally produced by mixing raw materials such as malt extract, hop extract, sour agent, and sweetener, and introducing carbon dioxide into the obtained blending liquid. A non-fermented beer-flavored beverage containing alcohol is produced by mixing ethanol as a raw material. There are also cases where bitter lignin or naringin is used instead of the hop extract as a bitterness imparting substance. As an acidulant, an organic acid such as general-purpose phosphoric acid, citric acid or malic acid is used.

In the non-fermented beer-flavored beverage obtained by mixing the raw materials, there is a tendency that the taste of the sour agent or the sweetener is prominent, and the coordination of the taste is inferior. In order to coordinate the taste of non-fermented beer flavored beverages, various methods are disclosed. For example, in Patent Documents 1 and 2, The following method is used: in the non-fermented beer-flavored beverage containing bitter substances and citric acid and/or malic acid, in order to improve the monotony of the overall flavor of the beverage caused by the unpleasant sharp acidity and the decrease of bitterness A small amount of a tackifier such as alginic acid is added to lower the pH to 3.7 or less.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open Publication No. 2014-56

[Patent Document 2] Japanese Patent Laid-Open Publication No. 2014-55

An object of the present invention is to provide a non-fermented beer-flavored beverage which has a sour taste similar to that of beer, although it is produced without the fermentation step.

The inventors of the present invention conducted intensive studies to solve the above problems, and as a result, found that acidity such as phosphoric acid, citric acid, and malic acid which are generally used as an acidulant in a non-fermented beer flavored beverage by using gluconic acid and phytic acid in combination. The agent is capable of maintaining the necessary pH value and lowering the sour taste, giving a more sour taste to the beer, thereby completing the present invention.

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

[1] A non-fermented beer flavored beverage containing gluconic acid and phytic acid.

[2] The non-fermented beer flavored beverage according to [1] above, which further contains phosphoric acid.

[3] The non-fermented beer-flavored beverage according to the above [1] or [2], wherein the concentration ratio of phytic acid to gluconic acid ([phytic acid concentration] / [gluconic acid concentration]) is in the range of 0.10 to 0.70. .

[4] The non-fermented beer flavored beverage of the above [1] or [2], wherein the phytic acid is relative to The concentration ratio of gluconic acid ([phytic acid concentration] / [gluconic acid concentration]) is in the range of 0.10 to 0.60.

[5] The non-fermented beer-flavored beverage according to the above [1] or [2], wherein the concentration ratio of phytic acid to gluconic acid ([phytic acid concentration] / [gluconic acid concentration]) is in the range of 0.15 to 0.50. .

[6] The non-fermented beer flavored beverage according to any one of [1] to [5] above which further comprises a soybean peptide.

[7] The non-fermented beer-flavored beverage according to any one of the above [1] to [6], which has a pH of 3.0 or more and less than 4.0.

[8] The non-fermented beer-flavored beverage according to any one of the above [1] to [7] wherein the ethanol content is less than 0.05% by volume.

[9] The non-fermented beer-flavored beverage according to any one of the above [1] to [7] wherein the ethanol content is 0.05% by volume or more.

The non-fermented beer flavored beverage of the present invention is suppressed by the unsatisfactory sourness and has less odor, but there is moderate stimulation (undulation) caused by sourness, beer having a sour taste similar to beer, and excellent taste balance. Flavored drinks.

In the present invention and the present specification, "beer similarity" refers to the name and logo of an unrelated product, and the scent can remind people of the taste of beer. That is, the beer-flavored beverage is a sparkling beverage having a flavor, a taste, and a texture similar to or similar to beer, regardless of the alcohol content, the presence or absence of malt and hops.

Further, the non-fermented beer flavored beverage in the present invention and the present specification means that it is produced without a fermentation step, and has beer similarity and foaming property using carbon dioxide. Drink. The non-fermented beer-flavored beverage may be an alcoholic beverage, and may be a so-called non-alcoholic beverage having an ethanol content of less than 0.05% by volume, or a so-called low-alcoholic beverage having an ethanol 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 flavored beverage of the present invention is characterized by containing gluconic acid and phytic acid. Since the sour taste produced by citric acid or malic acid is sharp before, the sour taste of the non-fermented beer flavored beverage which is used as the sour agent is outstanding. Moreover, when only gluconic acid is used as the acidulant, it is a thin and faint sour taste, and when phytic acid is used only as a sour agent, it has a savory sour taste accompanied by a taste and a taste, and the beer of both. The similarity is poor. The non-fermented beer-flavored beverage of the present invention maintains a necessary pH value by using gluconic acid and phytic acid in combination, and has a prominent acid taste, and has a sour taste similar to beer. Furthermore, "sour taste similar to beer" means that there is no unpleasant exuberant sourness and no odor, but there is moderate stimulation (undulation) caused by sourness.

The content of gluconic acid and phytic acid in the non-fermented beer-flavored beverage of the present invention is preferably in the form of a good balance between the sour taste from gluconic acid and the sour taste from phytic acid, and it is easy to achieve a sour taste similar to beer. The ratio of the concentration of the acid to the gluconic acid ([phytic acid concentration] / [gluconic acid concentration]) is in the range of 0.10 to 0.70, more preferably in the range of 0.10 to 0.60, and still more preferably in the range of 0.15 to 0.50. Further preferably, it is in the range of 0.30 to 0.50.

The content of gluconic acid in the non-fermented beer flavored beverage of the present invention is preferably 0.055 to 0.120 mass/vol% (550 to 1200 ppm), more preferably 0.060 to 0.100 mass/vol%, and further preferably 0.060~. 0.070 mass/vol%. The content of the phytic acid in the non-fermented beer-flavored beverage of the present invention is preferably 0.010 to 0.037 mass/vol% (100 to 370 ppm), more preferably 0.013 to 0.030 mass/vol%, and further preferably 0.015. 0.030 mass/vol%, and more preferably 0.026~ 0.030 mass/vol%.

The non-fermented beer flavored beverage of the present invention preferably further contains phosphoric acid in addition to gluconic acid and phytic acid. By using these three kinds of organic acids in combination, the acidity is further suppressed, and the balance of taste is easily obtained. The content of phosphoric acid in the non-fermented beer flavored beverage of the present invention is preferably 0.005 to 0.020 mass/vol% (50 to 200 ppm), more preferably 0.010 to 0.018 mass/vol%, and further preferably 0.010 to 0.015. Mass/volume%.

The pH of the non-fermented beer flavored beverage of the present invention is preferably from 3.0 to 4.5, more preferably from 3.0 to less than 4.0, still more preferably from 3.5 to less than 4.0. By setting the pH of the beverage within this range, even when a sufficient amount of gluconic acid and phytic acid are contained in order to achieve a sour taste similar to beer, the balance of taste can be stably achieved.

The non-fermented beer flavored beverage of the present invention preferably contains a soybean peptide in addition to gluconic acid or the like. By containing the soybean peptide, the pH of the beverage can be further stabilized. Further, the soybean peptide can also function as a foaming agent. Further, the soybean peptide can be prepared, for example, by decomposing the separated soybean protein curd by an enzyme or the like, adding an acid such as citric acid to the aqueous solution of the obtained protein degradation product, adjusting the pH to acidity, and causing isoelectric precipitation, and It is subjected to filtration of diatomaceous earth to remove insoluble matter. Further, the separation of the soy protein curd can be prepared, for example, by subjecting the defatted soybean obtained by defatting the soybean to water extraction and acid precipitation.

The non-fermented beer flavored beverage of the present invention preferably further comprises a water soluble dietary fiber. Water-soluble dietary fiber refers to a carbohydrate that dissolves in water and is not or difficult to be digested by human digestive enzymes. Water-soluble dietary fiber can increase the richness. Further, since the water-soluble dietary fiber further functions as a foaming agent, a non-fermented beer-flavored beverage having a good bubble quality can be obtained without separately preparing a foaming agent. As the water-soluble dietary fiber, for example, soybean dietary fiber, polydextrose, and hard to eliminate Chemical dextrin, galactomannan, inulin, guar gum, pectin, gum arabic and the like. The non-fermented beer flavored beverage of the present invention is preferably one containing soy dietary fiber.

The non-fermented beer flavored beverage of the present invention may also contain a foaming agent other than soy peptide or water soluble dietary fiber. Examples of the foaming agent include soybean saponin, alginate, and saponin. These foaming agents may be used alone or in combination of two or more.

The non-fermented beer flavored beverage of the present invention preferably further contains one or more sweetener components. The sweetness component is preferably one having a relatively low sweetness compared to the monosaccharide, and specific examples thereof include a polysaccharide, a sweet amino acid, and a high-sensitivity sweetener. A polysaccharide is a saccharide obtained by polymerizing three or more monosaccharides. Polysaccharides are roughly 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 obtained by hydrolyzing starch to be 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. Regarding the non-fermented beer-flavored beverage of the present invention, a sufficient sweetness can be achieved in a small amount, and in the case of inhibiting calories, a high-sensitivity sweetener is preferably used.

The non-fermented beer-flavored beverage of the present invention preferably has a lower sugar content, more preferably a sugar concentration of 0.5 g, in terms of a balance between sourness and sweetness achieved by the combination of gluconic acid and phytic acid. /100mL or less, and further preferably a sugar concentration of less than 0.5g/100mL.

The non-fermented beer flavored beverage of the present invention preferably further contains a pigment. The coloring matter contained in the non-fermented beer-flavored beverage of the present invention is not particularly limited as long as it can impart a similar color to beer and is an edible coloring matter, and is particularly preferably a caramelizing reactant (caramel coloring matter).

The non-fermented beer flavored beverage of the present invention preferably further comprises 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 the non-fermented beer flavored beverage of the product, and may be a bitter component contained in the hop or may not be contained in the hop. Bitter ingredients. Specific examples of the bittering agent include magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, lignin, isoalpha acid, tetraisoalpha acid, and β. Acidic acid, quinine, momordicin, quercetin, theobromine, caffeine and other bitterness imparting ingredients, and bitter gourd, herbal tea, Kudingcha, bitter extract, gentian extract, chicken extract The bitterness is given to the raw materials. These bittering agents may be used alone or in combination of two or more.

The non-fermented beer flavored beverage of the present invention may further contain a flavoring agent. Examples of the flavoring agent include beer flavor, beer flavor, and hop flavor. The hop flavor is, for example, a fragrance containing, as a main component, a linalool (Linalool), an epoxidized hopene, an ester, or the like as a flavor component contained in hops. Specific examples of the esters include ethyl isobutyrate, ethyl 2-methylbutyrate, and ethyl isovalerate.

Compared with non-alcoholic beverages, alcoholic beverages have a tendency to taste or taste such as sweetness or bitterness. Therefore, the non-fermented beer-flavored beverage of the present invention may be an alcoholic beverage containing ethanol, but in order to more fully exert the effect of achieving a sour taste similar to beer by the combination of gluconic acid and phytic acid, ethanol is preferred. A so-called non-alcoholic beverage having a content of less than 0.05% by volume is more preferably a non-fermented beer-flavored beverage produced by using ethanol as a raw material.

When the non-fermented beer flavored beverage of the present invention contains ethanol, the concentration of the ethanol in the beverage is preferably 1% by volume or more and less than 10% by volume, more preferably 1 to 9% by volume, and still more preferably 1%. 8 vol%, more preferably 1 to 7% by volume. Further, ethanol is a raw material ethanol which is generally used in the production of alcohol.

The non-fermented beer flavored beverage of the present invention can be mixed, for example, by mixing the raw materials. Law (adjusted law) manufacturing. 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 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 the step (a), it is preferred to prepare a blending liquid obtained by mixing all the raw materials except carbon dioxide. 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, or 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 solid (for example, powder or granule) raw material and 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 and, if necessary, 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, the insoluble matter is preferably removed by filtration, and more preferably removed by filtration through diatomaceous earth.

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

After the carbon dioxide is added, the obtained non-fermented beer flavored beverage is further subjected to filtration or the like to remove insoluble matter. The insoluble matter removal treatment is not particularly limited, and can be carried out by a method generally used in the technical field.

[Examples]

In turn, the invention is illustrated in more detail, but the invention It is not limited to the following examples. In the following examples, "%" means "mass/volume%" unless otherwise specified.

[Example 1]

From indigestible dextrin ("Fibersol II", manufactured by Matsutani Chemical Industry Co., Ltd.), soybean dietary fiber ("SOYAFIBE-S-LN", manufactured by Fuji Oil Company), soy peptide ("HINUTE D1", Fuji Oil The organic acid described in Tables 2 and 3 is added to the base liquid of a mixture of caramel (manufactured by Caramel SP, manufactured by Amano Industries Co., Ltd.), hop extract (manufactured by Hopsteiner Co., Ltd.), and potassium sulfamate. After adjusting the pH to 3.8, 500 mL of carbonated water was added, followed by preparation of 1 L, thereby preparing Samples 1-1 to 1-14. Further, the final concentrations of the indigestible dextrin, soybean dietary fiber, soybean peptide, and potassium sulfamate in each sample are shown in Table 1.

Regarding the sourness of each sample, functional blindness evaluation was performed by 10 professional inspectors who were adequately trained in beer. The evaluation is for the outstanding sourness (○: the acidity is not prominent, △: the acidity is slightly prominent, ×: the sourness is prominent), the miscellaneous taste (○: no odor, △: slightly odor, ×: odor), and Appropriate stimulation (undulation) of acidity (○: undulations, △: slight fluctuations, ×: no undulations). The evaluation results of the respective samples are shown in Tables 2 and 3 together with the free comments of the professional inspectors.

As a result, the acidity of the samples 1-3, 1-5, and 1-9 using malic acid or citric acid was prominent, and the beer similarity was lacking. Further, only one sample of other organic acids, 1-1, 1-2, 1-4, 1-6, and 1-7, or samples 1-8 and 1-10 using phosphoric acid, lactic acid, phosphoric acid, and tartaric acid were used. Although the sour taste is not prominent, it has a odor and the undulation is weak. The acidity of the samples 1-11 using phosphoric acid and gluconic acid was not outstanding, and the undulation was sufficient, but slightly odorous; the acidity of the samples 1-12 using phosphoric acid and phytic acid was not prominent, and there was no odor, but the undulation was weak. In contrast, samples 1-13 using phosphoric acid, gluconic acid, and phytic acid, or samples 1-14 using gluconic acid and phytic acid were not prominent, and had no odor, but had sufficient undulations, which were similar to beer. .

[Embodiment 2]

Use gluconic acid and/or phytic acid as the organic acid, and use the final prepared drink Samples 2-1 to 2-9 were prepared in the same manner as in Example 1 except that the concentration of the organic acids in the materials was adjusted to the concentrations shown in Tables 4 and 5. The pH values of the respective samples and the concentration ratio of phytic acid to gluconic acid ([phytic acid concentration] / [gluconic acid concentration]) are shown in Tables 4 and 5. As a result, the pH of each sample was approximately the same.

Functional blindness assessment was performed on the sour taste similar to beer for each sample by 10 professional inspectors. The evaluation system comprehensively evaluated the outstanding sourness, odor, and undulation, and finally evaluated it in 3 grades (○: acidity similar to beer, △: slightly similar to beer, ×: no sour taste similar to beer). . The evaluation results of the respective samples are shown in Tables 4 and 5 together with the free comments of the professional inspectors.

As a result, although the pH of the beverage was substantially the same, the samples of 2-1 and 2-9 of gluconic acid and phytic acid were used separately, and the samples of both were similar to the sour taste similar to beer. Further, samples [2-3] of phytate concentration]/[gluconic acid concentration] in the range of 0.150 to 0.476 and [phytic acid concentration]/[gluconic acid concentration] are samples outside the range 2-2. Compared with 2-7, and 2-8, it has a sour taste similar to beer, especially samples 2-5 and 2-6 in the range of [phytic acid concentration]/[gluconic acid concentration] of 0.388~0.476. The taste is well balanced.

[Example 3]

30 kg of pulverized malt and 100 L of warm water were placed in the trough, and protein suspension and saccharification were carried out at a temperature ranging from 50 ° C to 76 ° C. The obtained saccharified solution was filtered in a Reuther filter tank, and then transferred to a boiling kettle, and 10 kg of a raw material mainly containing liquid sugar and 50 g of hops were added, and the amount of liquid was adjusted to 160 L, followed by boiling for 60 minutes. The evaporated water was added to the boiled wort, and the hot-condensed floc was removed by a vortex tank, and then cooled to 3 ° C using a plate cooler to obtain 170 L of cold wort. The dehydrated water was added to the cold wort and diluted, and then filtered using diatomaceous earth to obtain a clarified wort. Carbon dioxide was dissolved in the clarified wort in such a manner as to reach a gas volume of 2.9, thereby obtaining a non-alcoholic non-fermented beer flavored beverage (base liquid).

Phosphoric acid, malic acid, citric acid, gluconic acid, and phytic acid were added to the obtained base liquid so that the final concentration reached the concentration shown in Table 6, thereby preparing samples 3-1 to 3-2.

The acidity similar to beer for each sample was evaluated in the same manner as in Example 2. The evaluation results of each sample are shown in Table 6 together with the number of professional inspectors who have a strong acidity (in the table, "the number of pickers of sourness") and the free comments of professional inspectors.

As a result, the acidity of the sample 3-1 using phosphoric acid, malic acid, and citric acid was slightly stronger than that of the beer, and the acidity of the sample 3-2 using phosphoric acid, gluconic acid, and phytic acid was not prominent. It is similar to the sour taste of beer. Further, in Sample 3-1, although malic acid and citric acid were used, the acidity was slightly superior to the samples 1-3, 1-5, and 1-9 of Example 1 in which wort was not used as a raw material. Get suppressed. It is presumed that the reason is that the acidity of malic acid and citric acid is slightly suppressed by various components derived from malt.

[Example 4]

Phosphoric acid, gluconic acid, and phytic acid were added to the base liquid prepared in Example 3 so that the final concentration reached the concentration shown in Table 7, thereby preparing samples 4-1 to 4-2.

The evaluation was carried out in the same manner as in Example 3 except that the acidity similar to beer was evaluated for each sample by eight professional inspectors. The evaluation results of each sample are shown in Table 7 together with the number of professional inspectors who have a strong acidity (in the table, "the number of pickers of sourness") and the free comments of professional inspectors.

As a result, the sample 4-2 using gluconic acid and phytic acid was similar to the sample 4-1 using phosphoric acid, gluconic acid, and phytic acid, and the acidity was not outstanding, and it was similar to the sour taste of beer.

Claims (9)

A non-fermented beer flavored beverage containing gluconic acid and phytic acid. The non-fermented beer flavored beverage of claim 1 further comprising phosphoric acid. The non-fermented beer-flavored beverage of claim 1 or 2, wherein the concentration ratio of phytic acid to gluconic acid ([phytic acid concentration] / [gluconic acid concentration]) is in the range of 0.10 to 0.70. The non-fermented beer-flavored beverage of claim 1 or 2, wherein the concentration ratio of phytic acid to gluconic acid ([phytic acid concentration] / [gluconic acid concentration]) is in the range of 0.10 to 0.60. The non-fermented beer-flavored beverage of claim 1 or 2, wherein the concentration ratio of phytic acid to gluconic acid ([phytic acid concentration] / [gluconic acid concentration]) is in the range of 0.15 to 0.50. The non-fermented beer flavored beverage according to any one of claims 1 to 5, which further comprises a soybean peptide. The non-fermented beer flavored beverage according to any one of claims 1 to 6, which has a pH of 3.0 or more and less than 4.0. The non-fermented beer-flavored beverage according to any one of claims 1 to 7, which has an ethanol content of less than 0.05% by volume. The non-fermented beer-flavored beverage according to any one of claims 1 to 7, which has an ethanol content of 0.05% by volume or more.