TW201726003A - Packaged beverage - Google Patents

Abstract

A packaged beverage having a cyclic dipeptide content of 10-3,300ppm and a pH of 3.0-5.0, the packaged beverage having a pleasant flavor while still containing the cyclic dipeptide. Thus, it is possible to provide a luxury food product that has a novel taste.

Description

Containerized beverage

The present invention relates to a container-packed beverage.

The "dipeptide" in which two amino acids are bonded is attracting attention as a functional substance. The dipeptide can be added to the physical properties or novel functions not possessed by the elemental amino acid, and is expected to have a wider range of applications than amino acids. Among them, the diketone pipe of the cyclic dipeptide It is known to have various physiological activities, and it is predicted that its needs will gradually expand in the medical and pharmacological fields. Further, the cyclic dipeptide has a physiologically active action, and has been attracting attention as a material to be incorporated into foods and drinks. In recent years, various foods and beverages containing a cyclic dipeptide have been proposed (see Patent Documents 1 and 2). .

[Previous Technical Literature] [Patent Document]

[Patent Document 1] Japanese Patent No. 5222406

[Patent Document 2] Japanese Patent No. 5576653

However, when a cyclic dipeptide is blended in a container-packed beverage, it is known that the aftertaste is deteriorated, the taste is sluggish, and the like, and the flavor of the container-packed beverage is impaired.

An object of the present invention is to provide a container-packed beverage which contains a cyclic dipeptide but has a good aftertaste and a good flavor.

As a result of intensive studies by the inventors of the present invention, it has been found that the flavor is more excellent by making the beverage into a specific pH.

The present invention relates to a container-packed beverage having a cyclic dipeptide content of 10 to 3300 ppm and a pH of 3.0 to 5.0.

According to the present invention, it is possible to provide a container-packed beverage which contains a cyclic dipeptide but has a solid aftertaste and a good flavor.

[Formation of the Invention]

The packaged beverage of the present invention (hereinafter also referred to as "beverage") is a cyclic dipeptide. As the cyclic dipeptide, a known one can be used. Among them, from the viewpoint of imparting a uric acid value lowering effect, it is preferred to contain a cycline-based tyrosine acid (Cyclo(Trp-Tyr)], cyclosamine-based thioglycolate. Amine acid [Cyclo(Ser-Tyr)], cycloamidoamine tyrosine acid [Cyclo (Pro-Tyr)], Cyclo(Gly-Tyr), Cyclo(Tyr-Tyr), Cyclopropylamine tyrosine (Phe-Tyr)], cyclomethamine tyrosine (Cyclo (Leu-Tyr)), cyclolysine tyrosine (Cyclo (Lys-Tyr)), cyclohistamine thiol tyrosine [ Cyclo(His-Tyr)], cyclopropylamine tyrosine [Cyclo(Ala-Tyr)], cycloglutamine tyrosine (Cyclo(Glu-Tyr)], cyclic tyramine decyl valine Cyclo(Tyr-Val)], Cycloisoamine Cyclo(Ile-Tyr), Cyclo(Thr-Tyr), Cycloparaffin Amine acid [Cyclo(Asp-Tyr)], cyclomethasin thiol tyrosine acid [Cyclo(Asn-Tyr)], cycloglutamine amidoxime thioglycolic acid [Cyclo(Gln-Tyr)], ring One or more tyrosine-containing rings in the group of Cyclo(Arg-Tyr) and Cyclo(Met-Tyr) The form of the dipeptide. Further, the cyclic dipeptide other than the tyrosine-containing cyclic dipeptide is also various, and examples thereof include Cyclo (Ala-Ala), Cyclo (Pro-Pro), Cyclo (Gly-Pro), and Cyclo. (Gly-Phe), Cyclo (Gly-Leu), Cyclo (Gly-His), Cyclo (Ala-Glu), Cyclo (Arg-Val), and the like.

The cyclic dipeptides used in the present invention can be prepared according to methods well known in the art. For example, it can be produced by a chemical synthesis method, an enzyme method, or a microbial fermentation method, or can be synthesized by dehydrating and cyclizing a linear peptide, and can also be carried out according to Japanese Patent Laid-Open Publication No. 2003-252896 or Journal of The party described in Peptide Science, 10, 737-737, 2004 Method to modulate. For example, a plant-derived peptide obtained by subjecting a raw material containing a protein derived from a plant to an enzyme treatment or heat treatment can be directly or preferably subjected to purification treatment and further subjected to high-temperature heat treatment to obtain a cyclic dipeptide rich. Heat treatment of the peptide from the plant. The means for purifying the peptide derived from the plant is not particularly limited, and examples thereof include filtration, centrifugation, concentration, ultrafiltration, freeze drying, and powdering. That is, the cyclic dipeptide used in the present invention may be a chemically or biologically synthesized one, or may be obtained by heating a processed peptide derived from a plant or a purified product thereof.

In the present specification, "the peptide of the automatic plant" is not particularly limited, and for example, one or more kinds of raw materials selected from the group consisting of soybean, tea, malt, and coffee beans can be used. That is, a soybean peptide, a tea peptide, a malt peptide, a coffee bean peptide, or the like can be used. Among these, in the present invention, malt peptide and soybean peptide are preferred. The peptide derived from the plant can be prepared by using a plant-derived protein or a protein-containing raw material, or a commercially available product can be used.

The term "soybean peptide" as used in the present specification refers to a low molecular peptide obtained by subjecting soybean protein to enzyme treatment or heat treatment to lower the molecular weight of the protein. Soybean (scientific name: Glycine max) which is a raw material can be used in an unlimited number of varieties or places of production, and a processed product stage such as a pulverized product can also be used. As a commercially available soybean peptide, for example, HINUTE AM, HINUTE DC, HINUTE HK (manufactured by Fuji Oil Co., Ltd.) or the like can be used.

The term "tea peptide" as used in the present specification refers to a low molecular weight peptide derived from tea by subjecting an extract of tea (including tea or samovar) to an enzyme treatment or heat treatment to lower the molecular weight of the protein. As the tea leaves to be extracted, a leaf which can be drunk by extraction, such as leaves and stems of tea leaves produced by a tea tree (scientific name: Camellia sinensis), can be used. Further, the form is not limited to large leaves, powders, and the like. Regarding the harvest period of tea, it can also be selected according to the desired flavor. Furthermore, it is known that the studies so far contain high concentrations of diketopes. The plant extract (tea extract) is produced without being subjected to a fermentation process, and the formation of by-products can be suppressed, and a good flavor can be obtained. Therefore, the tea leaves are preferably unfermented tea such as steamed unfermented tea (green tea) such as sencha, coarse tea, roasted tea, jade, crown tea, sweet tea, or wok tea, green tea, various Chinese tea, etc. .

The term "malt peptide" as used in the present specification refers to a low molecular peptide derived from malt by subjecting an extract obtained from malt or a pulverized material thereof to an enzyme treatment or heat treatment to lower the molecular weight of the protein. . The malt as a raw material can be used in an unlimited variety or place of origin, and it is particularly suitable to use barley malt obtained by germination of barley seeds. In addition, in this specification, barley malt is simply described as malt.

The term "coffee bean peptide" as used in the present specification refers to a low molecular peptide derived from coffee beans by subjecting an extract obtained from coffee beans or a pulverized material thereof to an enzyme treatment or heat treatment to lower the molecular weight of the protein. . The coffee beans as raw materials can be used in an unlimited variety or place of origin.

As described above, a heat treatment of a plant-derived peptide rich in a cyclic dipeptide can be obtained by subjecting a peptide derived from a plant to a high-temperature heat treatment. In the present specification, in the case of "high temperature heat treatment", it is preferably 100. The treatment is carried out for a certain period of time at a temperature above °C and above a pressure of atmospheric pressure. As the high-temperature high-pressure treatment device, a pressure-resistant extraction device, a pressure cooker, an autoclave or the like can be used in accordance with the conditions.

The temperature in the high-temperature heat treatment is preferably 100 ° C or higher, preferably 100 ° C to 170 ° C, more preferably 110 ° C to 150 ° C, and even more preferably 120 ° C to 140 ° C. Further, at this temperature, when the pressure-resistant extraction device is used as the heating device, the value obtained by measuring the outlet temperature of the extraction column is used, and when the autoclave is used as the heating device, the value obtained by measuring the center temperature in the pressure vessel is used.

The pressure in the high-temperature heat treatment is preferably a pressure exceeding atmospheric pressure, preferably 0.101 MPa to 0.79 MPa, more preferably 0.101 MPa to 0.60 MPa, still more preferably 0.101 MPa to 0.48 MPa.

The high-temperature heat treatment time is preferably from 15 minutes to 600 minutes, more preferably from 30 minutes to 500 minutes, and even more preferably from 60 minutes to 300 minutes, from the viewpoint of obtaining a treatment containing a cyclic dipeptide.

Further, the high-temperature heat treatment conditions of the peptide derived from the plant are not particularly limited as long as a treatment product containing a cyclic dipeptide is obtained, and it is preferred that [temperature: pressure: time] is [100 ° C to 170 ° C: 0.101 MPa. ~0.79MPa: 15 minutes to 600 minutes], more preferably [110°C~150°C: 0.101MPa~0.60MPa: 30 minutes to 500 minutes], and even more preferably [120°C~140°C: 0.101MPa~0.48MPa) : 60 minutes to 300 points].

Further, the obtained plant-derived peptide heat-treated product may be subjected to purification treatment such as filtration, centrifugation, concentration, ultrafiltration, freeze-drying, powdering or the like as needed. Also, a heat-treated substance derived from a plant If the specific cyclic dipeptide in the middle does not satisfy the desired content, other specific cyclic dipeptides may be used, and other peptides derived from automatic plants, commercially available products, and synthetic products may be used as appropriate.

The content (total content) of the cyclic dipeptide in the packaged beverage of the present invention is 10 ppm or more, preferably 50 ppm or more, more preferably 100 ppm or more, from the viewpoint of the physiological activity required for the cyclic dipeptide. More preferably, it is 500 ppm or more, and it is 3300 ppm or less, preferably 1600 ppm or less, and more preferably 650 ppm or less from the viewpoint of the flavor derived from the cyclic dipeptide. That is, the content of the cyclic dipeptide in the packaged beverage of the present invention is 10 to 3300 ppm, and as a suitable range, 10 to 1600 ppm, 10 to 650 ppm, 10 to 500 ppm, 10 to 100 ppm, 10 to 50 ppm, and 50 are included. ~3300ppm, 50~1600ppm, 50~650ppm, 50~500ppm, 50~100ppm, 100~3300ppm, 100~1600ppm, 100~650ppm, 100~500ppm, 500~3300ppm, 500~1600ppm, 500~650ppm, 650~3300ppm 650~1600ppm, 1600~3300ppm, etc. In addition, when the content (total content) of the tyrosine-containing cyclic dipeptide is from 1 to 400 ppm, it is preferably from the viewpoint of imparting a uric acid value lowering effect, more preferably 5 to 400 ppm, still more preferably 10 ~400ppm, more preferably 50~400ppm.

The content of the cyclic dipeptide can be determined by a known method. For example, it can be determined using an LC-MS/MS or a sugar meter. In the present specification, the content of the cyclic dipeptide refers to a value measured by LC-MS/MS. The detailed conditions for analysis are as follows.

(LC-MS/MS analysis conditions)

LC unit SHIMADZU UFLC XR

Column Agilent technologies Zorbax SB-AQ 1.8μm 2.1×150mm

Column temperature 40 ° C

Mobile phase A: Gradient analysis of 0.1% formic acid, B: methanol

Flow rate Total 0.2mL/min

Injection volume 2μL

Detector AB Sciex 4000 Q TRAP (registered trademark) - Turbo Spray (ESI)-

Scheduled MRM (multiple reaction monitoring)

Nozzle position 4mm, 7mm horizontal

MRM detection windou 40sec, Target Scan Time 0.5sec

[Positive mode]Scheduled MRM analysis

Ion source conditions CUR20.0, CAD6, IS 5500, TEM 700, GS1 70, GS2 70

The packaged beverage of the present invention is not particularly limited as long as it is a beverage filled through a container, and is not sealed or sealed. Examples of the container for filling the beverage include a bottle, a can, a wine barrel, a PET bottle, a paper bag, a pouch, and the like. Examples of the type of the beverage to be filled include an alcoholic beverage such as a beer flavored beverage or a sparkling wine, a non-alcohol beer flavored beverage, a carbonated beverage, a fruit juice beverage, a refreshing beverage, and a nutritious drink.

One aspect of the packaged beverage of the present invention is a beer-flavored beverage containing alcohol, and the beverage of the present aspect can be produced in the same manner as a general beer-flavored beverage except that a cyclic dipeptide is used. Also, alcohol at this time refers to ethanol, and in terms of ethanol content, by volume ratio It is preferably from 1% to 10%, but is not particularly limited. Further, the source of the alcohol content contained in the beer-flavored beverage is not limited to fermentation or fermentation. The manufacturing steps of a general beer flavored beverage are shown below. A general beer-flavored beverage is one which uses malt as a raw material and does not use malt as a raw material, and can be manufactured as follows.

For alcohol-based beer-flavored beverages made from malt as a raw material, first of all, in addition to wheat such as malt, other cereals, starches, sugars, bitters, or colorings are also included as needed. A mixture of a raw material and water is added to an enzyme such as an amylase as needed, and gelatinized and saccharified, and then filtered to prepare a saccharified solution. A hop, a bitter or the like is added to the saccharified solution and boiled as needed, and a solid component such as coagulated protein is removed in the clarification tank. As an alternative to the saccharification solution, it is also possible to add hops to the malt extract after adding warm water and boil it. Hops can be mixed from the start of boiling to any stage before the end of boiling. The conditions in the saccharification step, the boiling step, the solid component removal step, and the like may be any known conditions. The conditions in the fermentation, the wine storage step, and the like may be as long as known conditions are employed. Further, when the assimilation of the cyclic dipeptide is caused by yeast, the amount of addition can be adjusted as needed. The resulting fermentation broth was filtered, and carbon dioxide was added to the obtained filtrate. Thereafter, the container is filled in a sterilization step to obtain a target beer-flavored beverage. At this time, in order to obtain a better flavor as a beer flavored beverage in each of the above steps, addition of a fatty acid ester or an aroma component such as ethyl acetate or isoamyl acetate may be carried out in any step before filling. The addition of the cyclic dipeptide in each of the above steps can be carried out in any step before filling. The addition of the cyclic dipeptide is preferably carried out by using the aforementioned raw materials. The heat-treated product or a purified product thereof is carried out as a component containing a cyclic dipeptide.

A beer-flavored beverage containing alcohol, which is prepared by using malt as a raw material, is a nitrogen source, a hop, a dye, or the like which is a material containing an amino acid other than liquid sugar, wheat or malt containing a carbon source. Mix with warm water to prepare a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, hops may be mixed in the liquid sugar solution before boiling, but in boiling. As an alternative to the saccharification solution, it is also possible to add hops to the extract using a raw material other than malt, and then boil it. Hops can be mixed from the start of boiling to any stage before the end of boiling. The conditions in the fermentation, the wine storage step, and the like may be as long as known conditions are employed. Further, when the content of the cyclic dipeptide is assimilated by the yeast and the content is changed, the amount of addition can be adjusted as needed. The resulting fermentation broth was filtered, and carbon dioxide was added to the obtained filtrate. Thereafter, the container is filled in a sterilization step to obtain a target beer-flavored beverage. At this time, in order to obtain a better flavor as a beer flavored beverage in each of the above steps, addition of a fatty acid ester or an aroma component such as ethyl acetate or isoamyl acetate may be carried out in any step before filling. The addition of the cyclic dipeptide in each of the above steps can be carried out in any step before filling. The addition of the cyclic dipeptide is preferably carried out by using a heat-treated material of the above-mentioned raw material or a purified product thereof as a component containing a cyclic dipeptide.

The unfermented and alcohol-containing beer-flavored beverage is not limited to the use of malt, and the alcohol content of the final product may be adjusted by adding raw materials with alcohol or the like. The addition of the raw material with alcohol can be carried out in any step before the saccharification step to the filling step. In order to obtain beer flavor in each of the foregoing steps A better flavor of the beverage may be added to the aroma components such as fatty acid esters or ethyl acetate or isoamyl acetate in any step before filling. Further, the addition of the cyclic dipeptide in each of the above steps can be carried out in any step before the filling. The addition of the cyclic dipeptide is preferably carried out by using a heat-treated material of the above-mentioned raw material or a purified product thereof as a component containing a cyclic dipeptide.

One aspect of the packaged beverage of the present invention is a non-alcohol beer-flavored beverage, and the beverage of the present aspect can be produced in the same manner as a general non-alcohol beer-flavored beverage, except that a cyclic dipeptide is used. The manufacturing steps of a general unfermented non-alcohol beer flavored beverage are shown below. A non-alcohol beer-flavored beverage such as a non-alcoholic beer can be more easily produced by a fermentation step that does not use yeast. A general unfermented non-alcohol beer-flavored beverage is one which uses malt as a raw material and does not use malt as a raw material, and can be produced as follows.

For the non-alcoholic beer-flavored beverage made from malt as a raw material, first of all, in addition to wheat such as malt, other cereals, starches, sugars, bitter, or coloring materials are also included as needed. A mixture of a raw material and water is added with an enzyme such as an amylase as needed, and gelatinized and saccharified, and then filtered to prepare a saccharified solution. A hop, a bitter or the like is added to the saccharified solution and boiled as needed, and a solid component such as coagulated protein is removed in the clarification tank. As an alternative to the saccharification solution, it is also possible to add hops to the malt extract after adding warm water and boil it. Hops can be mixed from the start of boiling to any stage before the end of boiling. The conditions in the saccharification step, the boiling step, the solid component removal step, and the like may be any known conditions. After boiling, the obtained wort is filtered, and the obtained filtrate is obtained. Add carbon dioxide. Thereafter, the container is filled in a sterilization step to obtain a target non-alcohol beer-flavored beverage. In order to obtain a better flavor as a beer-flavored beverage in each of the above steps, addition of a fatty acid ester or an aroma component such as ethyl acetate or isoamyl acetate may be carried out in any step before filling. The addition of the cyclic dipeptide in each of the above steps can be carried out in any step before filling. The addition of the cyclic dipeptide is preferably carried out by using a heat-treated material of the above-mentioned raw material or a purified product thereof as a component containing a cyclic dipeptide.

When producing a non-alcoholic beer-flavored beverage that does not use malt as a raw material, firstly, a nitrogen source, a hop, a pigment, etc., which are materials containing an amino acid other than liquid sugar, wheat or malt, which contain a carbon source, and warm water are used. Mix together to prepare a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, hops may be mixed in the liquid sugar solution before boiling, but in boiling. Add carbon dioxide to the boiled liquid sugar solution. Thereafter, the container is filled in a sterilization step to obtain a target non-alcohol beer-flavored beverage. In order to obtain a better flavor as a beer-flavored beverage in each of the above steps, addition of a fatty acid ester or an aroma component such as ethyl acetate or isoamyl acetate may be carried out in any step before filling. The addition of the cyclic dipeptide in each of the above steps can be carried out in any step before filling. The addition of the cyclic dipeptide is preferably carried out by using a heat-treated material of the above-mentioned raw material or a purified product thereof as a component containing a cyclic dipeptide.

The "beer flavored drink" in the present specification means a carbonated drink having a beer-like flavor. That is, the beer-flavored beverage of the present specification includes all beer-flavored carbonated beverages unless otherwise specified. Among them, "non-alcoholic beer flavored beverage" means that the alcohol level is not up to A 1% beer flavored beverage preferably contains substantially no alcohol. Here, a beverage which is substantially free of alcohol does not exclude a beverage containing a trace amount of alcohol which is detectable. In the case where the alcohol content is rounded to 0.0%, the beverage whose alcohol content is 0.00% rounded is included in the non-alcohol beer flavored beverage. The type of the beer-flavored beverage of the present invention includes, for example, a non-alcohol beer-flavored beverage, a beer-flavored refreshing beverage, and the like. In addition, the "alcohol content (alcohol content)" herein means the content of ethanol, and does not contain an aliphatic alcohol.

The alcohol content of the beer-flavored beverage of the present embodiment means the content (v/v%) of the alcohol content in the beverage, which can be measured by any known method, and can be measured, for example, by a vibrating densitometer. Specifically, a sample in which carbon dioxide is removed by filtration or ultrasonication from a beverage can be prepared, and then the sample is subjected to direct fire distillation, and the density of the obtained distillate at 15 ° C is measured, and the National Tax Agency regulations are used. The conversion table (Table 2, Alcohol and Density (15 ° C) and Specific Gravity (15/15 ° C) Conversion Table) is included in the table of the analysis method (the National Tax Office Order No. 6 and the June 22, 2007 revision). Seek. If the alcohol concentration is less than 1.0%, a commercially available alcohol measuring device or a gas chromatograph may be used.

An aliphatic alcohol may also be added based on the viewpoint of imparting a wine sensation to the beer-flavored beverage of the present form. The aliphatic alcohol is not particularly limited as long as it is widely known, and is preferably an aliphatic alcohol having 4 to 5 carbon atoms. In the present embodiment, the preferred aliphatic alcohols include 2-methyl-1-propanol and 1-butanol as the carbon number of 4, and 3- as the carbon number. Methyl-1-butanol, 1-pentanol, 2-pentanol, and the like. These can be one or two or more Used in combination. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007 mass%, more preferably 0.0003 to 0.0006 mass%. In the present specification, the content of the aliphatic alcohol can be determined by headspace gas chromatography.

(calories)

Among the beer-flavored beverages of this form, in terms of non-alcoholic beer-flavored beverages, in order to meet the low calorie preference in recent years, it is desirable to have low calorie. Accordingly, the calorie number of the beer-flavored beverage of the present invention is preferably less than 5 kcal/100 mL, more preferably less than 4 kcal/100 mL, and even more preferably less than 3 kcal/100 mL.

The number of calories contained in the beer-flavored beverage of the present embodiment is basically calculated based on the "analytical method for nutrient components and the like based on the nutrition labeling standards" disclosed in the Health Promotion Law. In other words, in principle, the amount of various nutrients can be multiplied by the energy conversion factor of each component (protein: 4 kcal/g, lipid: 9 kcal/g, saccharide: 4 kcal/g, dietary fiber: 2 kcal/g, The sum of the values obtained by alcohol: 7 kcal/g, organic acid: 3 kcal/g) was calculated. For details, please refer to "Analytical methods for nutrient components such as nutrition labeling standards".

The specific measurement method of the amount of each nutrient component contained in the beer-flavored beverage of the present embodiment may be variously described in accordance with the health analysis method "analytical method for nutritional components such as nutrition labeling standards, etc.". Or, if you entrust a Japanese food analysis center, you can know the amount of this calorie and/or each nutrient.

(glycogen)

The saccharide contained in the beer-flavored beverage of the present embodiment refers to the saccharide based on the nutrition labeling standard of the food (2003 Ministry of Health, Labour and Welfare Notice No. 176). Specifically, saccharide refers to those in which protein, lipid, dietary fiber, ash, alcohol, and water are removed from food. Further, the amount of the saccharide in the food can be calculated by subtracting the amount of protein, lipid, dietary fiber, ash, and moisture from the weight of the food. At this time, the amount of protein, lipid, dietary fiber, ash, and moisture can be measured according to the method disclosed in the nutrition labeling standard. Specifically, the amount of protein is determined by a nitrogen quantitative exchange algorithm, and the amount of lipid is determined by ether extraction, chloroform, methanol mixed liquid extraction, Gerber's method, acid decomposition method or Ross-Higherba method, and dietary fiber. The amount is determined by high performance liquid chromatography or Prosky method, and the amount of ash is determined by magnesium acetate addition ashing method, direct ashing method or sulfuric acid addition ashing method, and the amount of water is Karl Fisher method, drying. Auxiliary method, decompression superheat drying method, atmospheric pressure heating drying method or plastic film method.

The beer-flavored beverage of this form is in accordance with the low-sugar taste preference in recent years, and is preferably a low-sugar substance. Therefore, the content of the saccharide of the beer-flavored beverage of the present embodiment is preferably less than 0.5 g/100 mL, more preferably 0.4 g/100 mL or less, still more preferably 0.3 g/100 mL or less. Further, the lower limit is not particularly set, and is usually about 0.1 g/100 mL, and may be, for example, 0.15 g/100 mL or more or 0.2 g/100 mL or more.

(sour material)

As the sour material used in the beer flavored drink of the present form, it is preferably One or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid are used. Further, in the present embodiment, as the acid other than the acid, succinic acid, tartaric acid, fumaric acid, glacial acetic acid or the like may be used. These can be used without limitation as long as they are determined to be added to food. In the present embodiment, a combination with lactic acid is preferably used from the viewpoint of appropriately imparting a sour taste, and a combination with phosphoric acid is preferably used from the viewpoint of appropriately imparting a slightly pungent sour taste.

The content of the sour taste is preferably 200 ppm or more, more preferably 550 ppm or more, and still more preferably 700 ppm or more, in terms of citric acid, based on the citric acid. The viewpoint is preferably 15,000 ppm or less, more preferably 5,500 ppm or less, still more preferably 2,000 ppm or less. Therefore, in the present embodiment, the content of the sour material is preferably in the range of 200 ppm to 15000 ppm, preferably 550 ppm to 5500 ppm, more preferably 700 ppm to 1500 ppm, in terms of citric acid. In the present specification, the amount of citric acid is equivalent to the acidity of each of the sour materials based on the acidity of citric acid. For example, the amount of citric acid equivalent to 100 ppm of lactic acid is converted into 120 ppm, which is equivalent to The amount of citric acid in terms of 100 ppm of phosphoric acid was converted to 200 ppm, and the amount of citric acid equivalent to 100 ppm of malic acid was converted to 125 ppm.

The content of the sour material in the beer flavored beverage refers to a value calculated by high performance liquid chromatography (HPLC) or the like.

(hops)

In the beer-flavored beverage of the present embodiment, hops can be used as a part of the raw material. A part of the raw material is preferably hops because of its tendency to be similar to beer. When hops are used, general granulated hops, powder hops, and hop extracts used for the production of beer or the like can be appropriately selected depending on the desired flavor. In addition, hops processed such as hops and hops can be used. The hops used in the beer-flavored beverage of this form contain these substances. Further, the amount of hop added is not particularly limited, and is typically about 0.0001 to 1% by weight based on the total amount of the beverage.

(other raw materials)

The beer-flavored beverage of the present embodiment may be used as needed in the range which does not impair the effects of the present invention. For example, a coloring material such as a sweetener (including a high-sweetness sweetener), a bitter, a flavor, a yeast extract, a caramel color, a soybean saponin, or the like may be used as needed within the range not impairing the effects of the present invention. Plant extract saponin substances such as soap saponin, plant proteins such as corn or soybean, peptide ingredients, protein substances such as bovine serum albumin, seasonings such as dietary fiber or amino acid, ascorbic acid, etc. Antioxidants.

Thus, the beer-flavored beverage of the present form can be obtained. The beer-flavored beverage of the present invention has a pH of from 3.0 to 5.0, preferably from 3.5 to 4.5, more preferably from 3.5 to 4.0, based on a viewpoint of making the flavor of the beverage more favorable.

[Examples]

The invention is specifically illustrated by the following examples, but the invention is not limited by the following examples.

Heat treatment

The heat treatment of various raw materials is carried out in accordance with the following heat treatment method. The results of analysis of the cyclic dipeptide contained in the heat-treated product by LC-MS/MS method are shown in Table 1.

To each of the raw materials shown in Table 1, 15 ml of distilled water was added to each of 3 g of the raw materials, and the mixture was placed in an autoclave (manufactured by TOMY SEIKO Co., Ltd.), and subjected to high temperature and high pressure treatment at 135 ° C and 0.31 MPa for 3 hours. 10 ml of the treated liquid was diluted 50 times with ultrapure water, subjected to membrane treatment, and supplied to LC-MS/MS to determine various cyclic dipeptide concentrations. The details of the treatment conditions of LC-MS/MS are shown in the analysis conditions described above.

The details of the various raw materials shown in Table 1 are as follows.

Soybean peptide: HINUTE AM (manufactured by Fuji Oil Company)

Malt peptide: an enzyme treatment for malt pulverized products in Europe

Tea peptide: Enzyme treatment of tea leaves (variety: Yubei, Yabukita) which was originally extracted from Kagoshima Prefecture

<Manufacture of beer flavored beverage>

The beer flavored beverage shown in Table 2 was prepared as follows.

Examples 1 to 4, 8 to 10, and Comparative Example 1

The heat-treated product of caramel color, hop, iso-alpha acid, and soybean peptide is added to the wort which has been saccharified and filtered under the general conditions, and is boiled, and solid components such as coagulated protein are removed in the clarification tank. A sour material (lactic acid, phosphoric acid), a fragrance (fatty acid ester, ethyl acetate) was added and filtered, carbon dioxide was added to the obtained filtrate, and the mixture was filled in a bottle to obtain a non-alcohol beer-flavored beverage using malt. The pH system is shown in Table 2.

Example 5~7, 11~14

In the same manner as in Example 1, except that the dietary fiber was used instead of the wort, a non-alcohol beer-flavored beverage without using malt was obtained. The pH system is shown in Table 2.

<Assessment of fragrance>

For the strength of the sour taste, the solidity of the aftertaste, the effect of improving the flavor, and the comprehensive evaluation of the beer-flavored beverages of the respective examples and comparative examples, six professional inspectors were asked to evaluate the functional test according to the scoring method as follows. Determine the average score of the score. Here, the term "aroma improvement effect" means the degree of improvement of the flavor based on the evaluation of Comparative Example 1 of 1 point. The average score of the comprehensive evaluation is preferably 2.0 or more, more preferably 3.0 or more. The results are shown in Tables 2 to 3.

(the intensity of sourness)

"Strong" = 5 points, "slightly stronger" = 4 points, "good" = 3 points, "slightly weak" = 2 points, "weak" = 1 point

(the solidity of the aftertaste)

"Very fully" = 5 points, "Yes" = 4 points, "Slightly" = 3 points, "There are very few" = 2 points, "None" = 1 point

(flavor improvement effect)

"Very fully" = 5 points, "Yes" = 4 points, "Slightly" = 3 points, "There are very few" = 2 points, "None" = 1 point

(comprehensive assessment)

"Excellent" = 5 points, "Good" = 4 points, "Slightly better" = 3 points, "Normal" = 2 points, "Poor" = 1 point

As is apparent from Examples 1 to 14 and Comparative Example 1, when the soybean peptide heat-treated product was used, the pH of the beverage was in the range of 3.0 to 5.0, and the aftertaste was solid and the flavor was good. This effect is also the same in the beer-flavored beverage containing alcohol by adding a neutral spirit to each of the examples.

[Industrial Applicability]

The containerized beverage of the present invention contains a cyclic dipeptide, but still It has a good flavor and can provide a novel flavor as a hi-food.

Claims (6)

A container-packed beverage in which the content of the cyclic dipeptide is 10 to 3300 ppm and the pH is 3.0 to 5.0. The packaged beverage according to claim 1, wherein the cyclic dipeptide is contained in an amount of 50 to 3300 ppm. The packaged beverage according to claim 1 or 2, wherein the cyclic dipeptide is derived from one or more selected from the group consisting of soybean, tea, malt, and coffee beans. The packaged beverage according to claim 3, which comprises a heat-treated product derived from the peptide of the above-mentioned raw material or a purified product thereof as a component containing the cyclic dipeptide. The packaged beverage according to any one of claims 1 to 4, wherein the cyclic dipeptide is selected from the group consisting of Cyclo(Trp-Tyr), cyclosylamine tyrosine [Cyclo(Ser-Tyr)], Cyclo(Pro-Tyr), Cyclo(Gly-Tyr), cyclinate decyl tyramine Acid [Cyclo(Tyr-Tyr)], Cyclo(Phe-Tyr), Cyclo(Leu-Tyr), Cyclosylamine tyramine Acid [Cyclo(Lys-Tyr)], cyclohistamine thiol (His-Tyr), cyclopropylamine tyrosine [Cyclo(Ala-Tyr)], cycloglutamine decyl tyramine Acid [Cyclo(Glu-Tyr)], cyclo tyrosine phthalic acid [Cyclo (Tyr-Val)], Cycloisoamamine thiol tyrosine [Cyclo (Ile-Tyr)], cyclothylamine Tyrosine (Cyclo(Thr-Tyr)], cycloaspartic acid thiol tyrosine [Cyclo(Asp-) Tyr)], Cyclo(Asn-Tyr), Cyclosamine Glutamate, Cyclo(Gln-Tyr), Cyclic Ninyl tyrosine One or more tyrosine-containing cyclic dipeptides in a group of Cyclo (Arg-Tyr) and cyclomethic acid tyrosine (Cyclo (Met-Tyr)). The packaged beverage according to claim 5, wherein the content of the tyrosine-containing cyclic dipeptide is from 1 to 400 ppm.