TW201737805A - Beer taste beverage and method for producing the same - Google Patents

Abstract

The problem is to provide a beer-flavored drink having improved foam characteristics. The problem is solved by providing: a beer-flavored drink characterized in containing at least 0.25 mass% of a branched [alpha]-glucan mixture that (A) has glucose as a constituent sugar, (B) has a branched structure having a glucose polymerization degree of 1 or higher, the branched structure being linked, via a bond other than an [alpha]-1,4 bond, to a non-reducing terminal glucose residue positioned at one end of a linear glucan that is linked via an [alpha]-1,4 bond and has a glucose polymerization degree of 3 or higher, (C) forms isomaltose by isomaltodextranase digestion, the isomaltose being formed in an amount of 25-50 mass% relative to the solids of the product of digestion, and (D) has a water-soluble dietary fiber content of 40 mass% or higher as determined by high-performance liquid chromatography (enzyme-HPLC); and a method for producing the beer-flavored drink.

Description

Beer flavored beverage and method of making same

The present invention relates to a beer-taste beverage having improved foam characteristics and a method of producing the same.

Beer-flavored beverages are foamed carbonated beverages, such as beer-flavored beverages, non-alcoholic beer or non-alcoholic beer-flavored beverages. When injected into containers such as beer bottles, the color tone or foaming property is better than in the past. The sharpness, the flavor, the flavor (aroma, aroma, sweetness, etc.) are very similar to those of beer, and are substantially free of alcohols. Therefore, the popularity has been gradually increased in recent years, and a rapidly increasing amount of beverage is required. Further, in this field, the beer-taste beverage is defined as a sparkling carbonated beverage that does not contain alcohol or has a beer flavor of less than 1% by volume, and is not included in the liquor tax law of Japan.

The beer-flavored beverage is the same as beer or sparkling wine, and is injected into a beer bottle or a kettle, etc., by the amount of bubbles/foam formed on the upper surface of the liquid, foaming/foaming, foam/bubble retention, and foaming. The texture is meticulous (hereinafter referred to as "foam characteristics" unless otherwise specified), and its appearance or flavor also differs. Among the aforementioned foam characteristics of beer-flavored beverages, From the standpoint of foaming and foam retention, it is generally considered to be inferior to alcohol-fermented beer or sparkling wine.

As an attempt to improve the above-mentioned disadvantages of beer-flavored beverages, for example, indigestible dextrin is used in Patent Documents 1 and 2, and branched dextran (Glucan) having a specific structure and degree of polymerization is used in Patent Document 3, and patent document A method of using a basic amino acid such as lysine, arginine or tyrosine to improve the foam characteristics of a beer-taste beverage has been disclosed. Further, Patent Document 5 discloses that beer, sparkling wine, whiskey, and low alcohol fermented beverage can be improved by adjusting the amount of amino acid, lipid, lipoxygenase, polyphenol, total nitrogen, or bitter component. Or a method of foaming characteristics of non-alcoholic beverages (beer flavored beverages). In the methods shown in Patent Documents 1 to 5, the indigestible dextrin used in Patent Documents 1 and 2 is different from the amino acid or bitter component, and the itself is almost tasteless, which may impair the beer-flavored beverage. The flavor and the like have no substantial influence on the flavor of the beer-flavored beverage, and the foam characteristics can be improved to some extent. Moreover, in the patent document 3, it is described that the branched dextran having a specific structure and a degree of polymerization is mainly a beer-flavored beverage, and the generality of a sparkling beverage containing a carbonated beverage (carbonated beverage) such as cola or fruit wine can be improved. Foaming property and bubble stability, but in fact, the branched glucan which has been confirmed to have a foam-improving effect is low in the production method but has a sweet taste, so that it can be imparted to the beer-flavored beverage. Flavor, I am afraid that the flavor of the beer-flavored beverage will change. Further, since the amino acid component used in the method of Patent Document 4 has a bitter taste, it is likely to affect the flavor of the beer-flavored beverage. Moreover, the method of Patent Document 5 has a step management because of various types of components used to improve foam characteristics. A concern for high cost due to cumbersomeness.

In this case, as far as the applicant knows, in addition to the beer-flavored beverage proposed in the aforementioned Patent Documents 1 to 5, the loss-free beer-flavored beverage itself has a color tone, a flavor, a body feeling, a sharpness, a throat feeling, and the like. Methods for effectively improving foam characteristics have not been provided.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] JP-A-2014-180269

[Patent Document 2] Patent No. 5480995

[Patent Document 3] JP-A-2015-223163

[Patent Document 4] JP-A-2015-29479

[Patent Document 5] JP-A-2011-229538

The present invention provides a beer-flavored beverage which is excellent in foam characteristics as compared with a beer-flavored beverage in the past, and which is excellent in color tone, flavor, body feeling, sharpness, and throat-like feeling.

The present inventors have found that the so-called dietary fiber component, such as indigestible dextrin used in the past beer-flavored beverage, has been found to have the following problems (A) to (D). After the branched α-glucan mixture is obtained, the protein derived from the wort, the wort extract or the malt extract contained in the beer-flavored beverage, and the bitter component derived from the hop or hop processed product can be obtained ( It is excellently blended with different carbonic acid gas, and has excellent foam characteristics compared with beer-flavored beverages in the past. Its color tone, flavor, body feeling, sharpness, and throat feeling are also good and its preference is excellent. The beer-flavored beverage and its manufacturing method are also established to complete the present invention.

In other words, the inventors of the present invention provide beer flavors characterized by having a branched α-glucan having the following characteristics (A) to (D) in terms of anhydrous content of 0.25 mass% or more. The above problems are solved by the beverage and its manufacturing method.

(A) glucose as a constituent sugar, (B) having one end of a linear dextran having a glucose polymerization degree of 3 or more which is linked via an α-1,4 bond, and a non-reducing terminal glucose residue inter a branching structure having a glucose polymerization degree of 1 or more to be bonded to a bond other than the 1st, 4th bond, and (C) a disaccharide glucanase digestion to produce a digestive solid content of 25% by mass or more and 50% by mass. The following isomaltose, and (D) the water-soluble dietary fiber content determined by a high-speed liquid chromatograph method (enzyme-HPLC method) is 40% by mass or more.

The beer-flavored beverage of the present invention not only has the beer-like color tone, flavor, body feeling, sharpness, and throat required for beer-flavored beverages. Sense, compared with beer-flavored beverages, has the characteristics of foam when injected into a beer bottle or a kettle, such as foam, foaming, foam retention, and the fine texture of the foam, which is a high-quality beer. Taste drink. Further, according to the production method of the present invention, the beer-flavored beverage can be industrially easily produced in a large amount and inexpensively.

Fig. 1 is a graph showing test results of the foaming property (foam layer thickness (mm)) of the beer-taste beverages of the test samples A1 to A4 and the test materials B1 to B4 of the experiment 3-1.

2] Fig. 2 is a graph showing the results of test of the foam holding time (seconds) of the beer-taste beverages of the test samples A1 to A4 and the test materials B1 to B4 of the experiment 3-1.

Fig. 3 is a graph showing the results of the foaming property (foam layer thickness (mm)) of the beer-taste beverages of the test samples A1 and A2 and the test materials B1 and B2 of the experiment 3-2.

Fig. 4 is a graph showing the results of the test of the foam holding time (seconds) of the beer-taste beverages of the test samples A1 and A2 of the experiment 3-2 and the test samples B1 and B2.

Fig. 5 is a graph showing the results of the foaming property (foam layer thickness (mm)) of the beer-flavored beverages of the test samples A1 to A3 of the experiment 3-3 and the test samples C1 to C3.

[Fig. 6] Fig. 6 shows the test samples A1 to A3 of Experiment 3-3, and Test results of foam retention time (seconds) of beer-flavored beverages of test samples C1 to C3.

The present invention relates to a beer-flavored beverage which is contained in an amount of 0.25 mass% or more when the branched α-glucan mixture having the properties of the above (A) to (D) is converted to an anhydride.

The beer-flavored beverage described in the present specification is generally recognized in the art as being non-alcoholic, or having an alcohol content of less than 1% by volume, preferably less than 0.5% by volume, more preferably less than 0.01% by volume of beer flavor. Foamed carbonated beverage. The alcohol content can be appropriately set in accordance with the preference of the user in the above-mentioned concentration range, but particularly for beer-flavored beverages which do not contain alcohol, even when the alcohol is weakly consumed, it is also a mild drink, so the usability is utilized. high.

More specifically, the beer-taste beverage of the present invention is a beer-flavored beverage characterized by containing a branched α-glucan mixture having the following characteristics (A) to (D) in an amount of 0.25 mass% or more in terms of an anhydride.

(A) glucose as a constituent sugar, (B) having one end of a linear dextran having a glucose polymerization degree of 3 or more which is linked via an α-1,4 bond, and a non-reducing terminal glucose residue inter a branching structure having a glucose polymerization degree of 1 or more to be bonded to a bond other than the 1st, 4th bond, and (C) a disaccharide glucanase digestion to produce a digestive solid content of 25% by mass or more and 50% by mass. The following maltose, Further, (D) the water-soluble dietary fiber content determined by a high-speed liquid chromatograph method (enzyme-HPLC method) is 40% by mass or more.

The branched α-glucan mixture used in the present invention is, for example, the branched α-glucan mixture disclosed in the International Patent Publication No. WO 2008/136331, the entire disclosure of which is hereby incorporated by reference. Glucan mixture"). The branched α-glucan mixture is obtained by using starch as a raw material, and various enzymes are usually used as a mixture of branched α-glucans having various branching structures and degrees of glucose polymerization. . As a method for producing the branched α-glucan mixture, the α-glycosyltransferase disclosed in the aforementioned International Publication No. WO 2008/136331 can be exemplified to function with or in addition to the aforementioned α-glycosyltransferase. In addition to the enzyme, maltotetraose produces amylase, such as amylase (EC 3.2.1.60), amylase (EC 3.2.1.41), isoamylase (EC 3.2.1.68), etc. Α-1,4 glucan having a degree of polymerization of 2 or more as disclosed by maltodextrin glucanotransferase (EC 2.4.1.19), starch branching enzyme (EC 2.4.1.18), or JP-A-2014-54221 A method in which one or a plurality of starches having an α-1,6 transfer activity, such as a glucose residue in the interior of amyloplast, act in combination. In the practice of the present invention, it is disclosed in the branched alpha-glucan mixture of the aforementioned International Publication No. WO 2008/136331, also from Bacillus circulans PP710 (FERM BP-10771) and/or from Arthrobacter PP349 (FERM) BP-10770) α-glycosyltransferase alone or the α-glycosyltransferase and pullulanase (EC 3.2.1.41), different Amylase (EC 3.2.1.68) and other amylin and/or cyclomaltodextrin glucanotransferase (EC 2.4.1.19 (CGTase) are combined to make the starch raw material act to obtain branched α-glucan In the sugar mixture, the content of the water-soluble dietary fiber is about 75 mass% or more, preferably about 80% by mass or more, of the branched α-glucan mixture, in the solid content unit. The culture of Bacillus circulans PP710 (FERM BP-10771) contains α-glycosyltransferase and amylase, and the enzyme mixture has α-1 having a degree of polymerization with maltose and/or glucose of 3 or more. When the dextran acts, it can stably form the characteristics of the branched α-glucan mixture having a high content of the water-soluble dietary fiber. The branched α-glucan mixture used in the present invention usually has various branched structures and The mixture form of a majority of branched α-glucans having a degree of glucose polymerization (molecular weight) is separated into the individual branched α-glucan molecules constituting the mixture and quantified in the present technology, and the structure is the glucose residue of the constituent unit. Base bonding style and combination The determination of the order is impossible or extremely difficult, but the branched α-glucan mixture can be characterized by the physical, chemical or enzymatic methods generally used in the field.

That is, the branched α-glucan mixture used in the present invention is characterized by the characteristics of the above (A) to (D) as a whole of the mixture. In other words, the branched α-glucan mixed system has glucose as a saccharide constituting a sugar [characteristic (A)], and has a linear lignin having a degree of glucose polymerization of 3 or more which is linked via an α-1,4 bond. A branched structure (characteristic (B)) having a glucose polymerization degree of 1 or more at one end of the glycan at the non-reducing terminal glucose residue via a bond other than the α-1,4 bond. And characteristic (B) In the glucan chain in which the "non-reducing terminal glucose residue" is bonded to the α-1,4 bond, the glucose residue at the terminal which does not exhibit a reducing property is called "α-1,4 bond". The "knot" indicates that the "keys other than the α-1, 4 bonds" are generally described in the text, and represent α-1, 2 bonds, α-1, 3 bonds, and α-1, 6 bonds, and the like.

Further, the branched α-glucan mixture used in the present invention is characterized in that it has an isomaltose content of 25% by mass or more and 50% by mass or less in a solid content unit which is digested by isomaltulanase to produce a digested product. The characteristic (C)] has a characteristic (characteristic (D)) in which the water-soluble dietary fiber content obtained by the high-speed liquid chromatograph method described later is 40% by mass or more.

The branched α-glucan mixture thus used in the present invention is a glucan mixture characterized by the aforementioned characteristics (A) to (D). Among these characteristics, the characteristics (C) and (D) are complemented as described below.

Regarding the aforementioned characteristic (C) which imparts a characteristic to the branched α-glucan mixture used in the present invention, this so-called isomaltase digestion means that the branched α-glucan mixture and the isomalt The meaning of glucanase action and hydrolysis. Isomaltase is an enzyme with an enzyme number (EC 3.2.1.94) which is adjacent to α-1, 2, α-1 of the reducing terminal side of the isomaltose structure in α-glucan. 3. An enzyme having a hydrolyzable property in any of the α-1, 4, and α-1, 6 bond forms. For isomaltase digestion, it is preferred to use isomaltase from Arthrobacter (for example, Sawai's "Agricultural and Biological" Chemistry, Vol. 52, No. 2, pp. 495-501 (1988)).

The ratio of the solid component unit of the digest of the isomaltose produced by the isomaltase digestion, and the structure of the branched α-glucan is obtained by hydrolysis of the isomaltosidase The ratio of the isomaltose structure can be used as one of the indexes for imparting characteristics to the whole of the branched α-glucan mixture as a mixture by an enzymatic method. In the branched α-glucan mixture used in the present invention, the ratio of isomaltose produced by isomaltase digestion is, in the solid content unit of the digest, usually 25 to 50% by mass, The branched α-glucan mixture is preferably 30 to 50% by mass, preferably 35 to 45% by mass. Although the mechanism is not yet determined, the beer-flavored beverage has a high foaming property improving effect and is more suitable for use in the present invention. The implementation of the invention.

Next, the water-soluble dietary fiber content specified by the aforementioned characteristic (D) of the branched α-glucan mixture of the present invention will be used, for example, by the nutrition display standard of No. 146 of the Ministry of Health and Welfare of May, 2008. The high-speed liquid chromatograph method described in item 8 of the "Food and Beverages" in the eighth section of the analysis method such as the "Nutrition Indicators" (the method disclosed in the third column of the Nutritional Indicators Table) (hereinafter referred to in the present specification) It is obtained by "enzyme-HPLC method". This outline is as follows. That is, the sample is hydrolyzed by a series of enzyme treatments by heat-stabilizing α-amylase, protease, and amylglucosidase (glucoamylase), and then removing the protein from the enzyme treatment solution by ion exchange resin. After the organic acid or inorganic salt, it becomes a sample solution for gel filtration chromatography. Second, we will get it The sample solution is provided in a gel filtration chromatography method, and each of the absorption peak areas of the undigested glucan and glucose in the chromatography is determined, and the absorption peak areas are additionally subjected to glucose by a conventional method. The amount of the water-soluble dietary fiber in the sample solution was calculated based on the amount of glucose in the sample solution obtained by the oxidase method. In addition, unless otherwise indicated, the "water-soluble dietary fiber content" means the content of the water-soluble dietary fiber obtained by the aforementioned "enzyme-HPLC method".

In the branched α-glucan mixture used in the present invention, the water-soluble dietary fiber content obtained by the above-mentioned "enzyme-HPLC method" is usually 40% by mass or more, preferably 50% by mass or more, more preferably 60% by mass or more, more preferably 70% by mass or more, further 80% by mass or more of the branched α-glucan mixture, although the mechanism has not been determined, but the foaming property of the beer-flavored beverage has a higher improvement effect. More suitable for the implementation of the invention. Further, although the upper limit of the content of the water-soluble dietary fiber is not particularly limited, from the viewpoint of economy, the upper limit is usually less than 100% by mass of the water-soluble dietary fiber, preferably less than 90% by mass, more preferably maintained at The branched α-glucan mixture having a water-soluble dietary fiber content of 70 to 90% by mass, preferably 75 to 85% by mass, is more suitable for the practice of the present invention.

Further, as the branched α-glucan mixture which is more suitably used in the present invention, in addition to the above characteristics (A) to (D), a branch α having the following characteristics (E) and (F) may be mentioned. - a mixture of dextran.

(E) a ratio of the alpha-1,4 bonded glucose residue to the alpha-1,6 bonded glucose residue in the range of 1:0.6 to 1:4; (F) The total of the α-1,4-bonded glucose residue and the α-1,6-bonded glucose residue is 55% or more of the total glucose residue.

The aforementioned characteristics (E) and (F) can be confirmed by providing a branched α-glucan mixture for methylation analysis.

The methylation analysis is generally known as a method for determining a bonding pattern of these monosaccharides for a polysaccharide or an oligosaccharide, and is generally a general method in the field [refer to Ciucan, "Carbohydrate Research". 』, Vol. 131, No. 2, 209-217 (1984)]. When the methylation analysis is applied to the bonding pattern analysis of glucose in dextran, first, all free hydroxyl groups in the glucose residue constituting the dextran are methylated, and secondly, fully methylated. The dextran is hydrolyzed. Thereafter, the methylated sorbitol in the form of an oligo is removed by reduction with methylated glucose obtained by hydrolysis, and the free hydroxyl group in the methylated sorbitol is further acetylated to obtain a portion. Methylated sorbitol acetate (and "partially methylated sorbitol acetate" in the acetylated portion and "sorbitol acetate" label have been omitted, sometimes referred to as "partial methide" "). After the obtained partial methide is analyzed by gas chromatography, for dextran, the bonding pattern is that various partial methides from different glucose residues can be used for all partial methides in gas chromatography. The percentage (%) of the area of the absorption peak occupied by the absorption peak area is expressed. The ratio of the existence of each glucoside bond can be determined from the ratio of the absorption peak area % to the presence of a glucose residue having a different bond pattern in the glucan. The "ratio" of the partial methide represents the "ratio" of the absorption peak area in the gas chromatography of the methylation analysis, for the part The "%" of the methylation indicates the "area%" in the gas chromatography of the methylation analysis.

The characteristic (E) of the ratio of the α-1,4-bonded glucose residue to the α-1,6-bonded glucose residue obtained by methylation analysis, and the α-1,4 linkage The characteristic of the glucose residue and the α-1,6-bonded glucose residue to the total glucose residue (F) is that the branched α-glucan mixture is used as a mixture as a whole by chemically imparting structure One of the indicators of the feature is used.

The "α-1,4-bonded glucose residue" in the above characteristics (E) and (F) means a hydroxyl group bonded only to the first and fourth carbon atoms, and is bonded to Glucose residues of other glucose residues were detected as 2,3,6-trimethyl-1,4,5-triethyl sorbitol for methylation analysis. Further, the "α-1,6-bonded glucose residue" in the above characteristics (E) and (F) means other glucose which only contacts the hydroxyl group of the carbon atom bonded to the first and sixth positions. The glucose residue bonded to the residue was detected as 2,3,4-trimethyl-1,5,6-triethyl sorbitol for methylation analysis.

The requirement of the above characteristic (E) is that the ratio of the ratio of the α-1,4-bonded glucose residue to the α-1,6-bonded glucose residue is in the range of 1:0.6 to 1:4. Providing a branched alpha-glucan mixture for methylation analysis, 2,3,6-trimethyl-1,4,5-triethyl sorbitol and 2,3,4-trimethyl-1 The ratio of 5,6-triethyl sorbitol is in the range of 1:0.6 to 1:4. Although a branched α-glucan mixture which complements the aforementioned characteristic (E) is applicable to the present invention, the aforementioned ratio is 1:1 to 1:3, preferably Branched alpha-glucan mixtures in the range of 1:2 to 1:3 are more suitable for use in the practice of the invention. Further, the above-mentioned characteristic (F) stipulates that "the total of the α-1,4-bonded glucose residue and the α-1,6-bonded glucose residue is 60% or more of the total glucose residue". The requirement is to provide a branched alpha-glucan mixture for methylation analysis, 2,3,6-trimethyl-1,4,5-triethyl sorbitol and 2,3,4-trimethyl The total of -1,5,6-triethyl sorbitol accounts for more than 60% of the methylated sorbitol acetate. The branched α-glucan mixture which complements the aforementioned characteristic (F) is applicable to the present invention, but the above ratio is usually from 60 to 90%, preferably from 60 to 80%, more preferably from 65 to 75%. The branched alpha-glucan mixture is more suitable for use in the practice of the invention.

And usually the starch does not have a glucose residue bonded only at the 1st position and the 6th position, and the α-1,4-bonded glucose residue gene occupies most of the total glucose residue, so the aforementioned characteristics (E The requirements of (F) show that the branched α-glucan mixture suitable for use in the present invention has a structure completely different from that of starch.

Further, as a preferred example of the branched α-glucan mixture used in the present invention, in addition to the above characteristics (A) to (F), the following characteristics (G) and (H) are further exemplified. Branched alpha-glucan mixture. These characteristics (G) and (H) can also be confirmed by methylation analysis.

(G) the α-1,3-bonded glucose residue is 0.5% or more of the total glucose residue and less than 10%; and (H) the α-1,3,6-bonded glucose residue is Glucose residue 0.5% or more.

The "α-,3-bonded glucose residue by the α-1,3 bond is 0.5% or more and less than 10% of the total glucose residue" as defined in the above characteristic (G), and indicates that the branched α-glucan is suitable for use in the present invention. In the mixture, only the hydroxyl group at the C-1 position and the hydroxyl group at the C-3 position and the other glucose-bonded glucose residue are present in an amount of 0.5% or more and less than 10% of the total glucose residue constituting the glucan. The branched α-glucan mixture which complements the aforementioned characteristic (G) is applicable to the present invention, but the α-1,3 bonded glucose residue is a branch α of the range of 1 to 3% of the total glucose residue. The dextran mixture is more suitable for use in the practice of the invention.

Further, the "glucose residue bonded by α-1,3,6 is 0.5% or more of the total glucose residue" defined by the above characteristic (H), and the branched α-glucan mixture used in the present invention is represented by the present invention. In addition to the hydroxyl group at the C-1 position, the hydroxyl group at the C-3 position and the hydroxyl group at the C-6 position, and the glucose residue bonded to the other glucose are 0.5% or more of the total glucose residue constituting the glucan. Existence. The branched α-glucan mixture which complements the aforementioned characteristic (H) is applicable to the present invention, wherein the α-1,3,6-bonded glucose residue is 1 to 10 of the total glucose residue constituting the glucan. The branched α-glucan of %, more preferably the branched α-glucan in the range of 1 to 7% is more suitable for the practice of the present invention.

Moreover, the α-1,3-bonded glucose residue can be analyzed according to "2,4,6-trimethyl-1,3,5-triethyl sorbitol" detected in the methylation analysis. The α-, 3-bonded glucose residue defined by the above characteristic (G) is 0.5% or more of the total glucose residue and less than 10%. Representing that when a branched alpha-glucan mixture is provided for methylation analysis, 2,4,6-trimethyl-1,3,5-triethyl sorbitol can be obtained by the presence of all-part methylated sorbitol It was confirmed that 0.5% or more of the acetate was less than 10%. Further, the α-1,3,6-bonded glucose residue can be detected according to the methylation analysis of "2,4-dimethyl-1,3,5,6-tetraethyl sorbitol". In the analysis, the "glucose residue bonded by α-1,3,6 bonds is 0.5% or more of the total glucose residue" as defined by the above characteristic (H), and the branched α-glucan mixture is provided in A. For the basic analysis, 2,4-dimethyl-1,3,5,6-tetraethyl sorbitol can be used as the total methylated sorbitol acetate in 0.5% or more and less than 10%. And get confirmed.

As a result of the methylation analysis of the branched α-glucan mixture, the branched α-glucan mixture is one end of a linear dextran having a glucose polymerization degree of 3 or more which is linked via the α-1,4 bond. In the non-reducing terminal glucose residue, a branching structure having a glucose polymerization degree of 1 or more, which is linked via a bond other than the α-1, 4 bond, for example, indicates that a majority is interposed with α-1,3 linkage, α- A 1,6-bonded or α-1,3,6-bonded dextran mixture having a branched structure of glucose polymerization degree of 1 or more. Further, as another characteristic of the branched α-glucan mixture, the branched α-glucan mixture has a small degree of frequency, but has a branch having a glucose polymerization degree of 1 or more via α-1, 4, 6 bonding. structure. The content of the branched α-glucan mixture having the aforementioned branched structure which is difficult to be decomposed by the enzyme in the living body has been disclosed in the specification of International Publication No. WO2008/136331.

As the branched α-glucan mixture which can be more preferably used in the present invention, in addition to the aforementioned characteristics (A) to (H), the weight can be exemplified. The value obtained by dividing the average molecular weight (Mw) by the number average molecular weight (Mn) (Mw/Mn value) is 20 or less, and the average degree of glucose polymerization is in the range of 6 to 500.

The weight average molecular weight (Mw) and the number average molecular weight (Mn) of the branched α-glucan mixture used in the present invention can be obtained, for example, by size exclusion chromatography or the like, and the average glucose polymerization degree in the present specification can be The weight average molecular weight (Mw) was subtracted from 18 and found by dividing 162. Further, the closer the Mw/Mn value of the branched α-glucan mixture is to one, the smaller the deviation of the degree of glucose polymerization of the branched α-glucan molecule constituting the branched α-glucan mixture is usually 20 or less. It is preferably 15 or less, preferably 1 to 10, more preferably 1 to 5, particularly preferably 1 to 3, still more preferably 1 to 1.5, from the viewpoint of homogeneity of the branched α-glucan mixture. See, more suitable for the implementation of the present invention.

Further, the average degree of glucose polymerization of the branched α-glucan mixture in the present invention is usually in the range of 6 to 500, wherein the average degree of glucose polymerization is from 9 to 500, preferably from 15 to 400, preferably from 20 to 300. More preferably, it is 20 to 100, particularly preferably 20 to 60, and most preferably in the range of 20 to 40. From the viewpoint of the homogeneity of the branched α-glucan mixture, as in the definition of the aforementioned Mw/Mn value. It is seen that it is more suitable for the implementation of the present invention.

Further, the glucose equivalent (DE) of the branched α-glucan mixture used in the present invention is usually 10 or less, preferably 9 or less, preferably 6 to 8, more preferably 6.5 to 7.5.

The branched α-glucan mixed in the present invention described above Among the compounds, those having the above characteristics (A) to (H), and at the same time, any of the Mw/Mn value, the average degree of glucose polymerization, and DE in the following numerical ranges are most suitable for the practice of the present invention. Specifically, it has the aforementioned characteristics (A) to (H), and has a Mw/Mn value of 1 to 10, an average degree of glucose polymerization of 20 to 100, and a DE of 9 or less; preferably, the Mw/Mn value is 1 to 5 , the average degree of glucose polymerization is 20 to 60, and the DE is 6 to 8; more preferably, the Mw/Mn value is 1 to 3, the average degree of glucose polymerization is 20 to 40, and the DE is 6.5 to 7.5. The implementation of the invention.

The branched α-glucan mixture used in the present invention has a certain degree of difference in the foam property improving effect, and only those having the above characteristics (A) to (D) can be produced by any method, but As a preferred production method for producing a branched α-glucan mixture to be used in the present invention on an industrial scale, for example, α-glycosyltransferase and starch disclosed in the handbook of the known International Publication No. WO 2008/136331 A branched α-glucan mixture obtained by the action of the substance can be mentioned. Further, in addition to the aforementioned α-glycosyltransferase, if a liquefied α-amylase (EC 3.2.1.1) or a glycated α-amylase (EC 3.2.1.1) or maltotetraose is used in combination with an amylase (EC 3.2) .1.60), amylase, amylase (EC 3.2.1.98) and other amylases, isoamylase (EC 3.2.1.68) or pullulanase (EC 3.2.1.41) and other starch debranching enzymes, because Since the branched α-glucan mixture is reduced in molecular weight, the molecular weight, the degree of polymerization of glucose, and the like can be adjusted to a desired range. Further, the ring maltodextrin glucanotransferase (EC 2.4.1.19) or the starch branching enzyme (EC 2.4.1.18), and the degree of polymerization of 2 or more as disclosed in JP-A-2014-054221, 4 dextran and When the enzyme having an α-1,6 transfer activity on the glucose residue in the starchy substance is used in combination, the branched α-glucan constituting the branched α-glucan mixture can be further highly branched, thereby improving the present invention. The water soluble dietary fiber content of the branched alpha-glucan mixture. For the obtained branched α-glucan mixture, further, a glycohydrolase such as grape amylase is further acted on, and the branched α-glucan mixture which further increases the content of the water-soluble dietary fiber is also free, by starting sugar The trehalose-producing enzyme (EC 5.4.99.15) acts to introduce a trehalose structure at the reducing end of the branched α-glucan constituting the branched α-glucan mixture, or may also branch the α-glucan by hydrogenation The reducing end of the sugar is reduced or the like to reduce the overall reducing power of the branched α-glucan mixture, and is further divided by size exclusion chromatography or the like, and the weight average molecular weight or molecular weight of the branched α-glucan mixture can be appropriately adjusted. The distribution is arbitrary.

In addition, a preferred branched α-glucan mixture can be obtained by the practice of the present invention, and the total amount of the saccharide having a degree of glucose polymerization (DP) of 9 or more in terms of solid content is 80% by mass or more in terms of an anhydride. The amount of the branched α-glucan which is preferably 85 to 95% by mass, preferably 90 to 95% by mass, in other words, the total amount of the saccharide of DP8 or less in the solid content unit in terms of an anhydride is 20% by mass or less. The branched α-glucan mixture, preferably 14% by mass or less, more preferably 5 to 13% by mass, is superior from the viewpoint of the homogeneity of the branched α-glucan mixture, and is more suitable for the practice of the present invention. on. In addition, in the branched α-glucan mixture, the total amount of the saccharide of DP9 or more in terms of an anhydrous substance is in the above range, and the total amount of the saccharide exceeding DP35 in terms of an anhydrous substance is 50% by mass. Further, it is preferably in the range of 40% by mass or less, more preferably 25 to 35% by mass, which is more suitable for the practice of the present invention because it has the advantage of improving the foam characteristics of the beer-taste beverage. Further, the branched α-glucan mixture used in the present invention is usually a powdery branched α-glucan having a water content of about 10% by mass or less, preferably 5% by mass or less, from the viewpoint of handleability. The mixture is more suitable because of its excellent stability during storage.

The branched α-glucan mixture used in the present invention is as described above, and the branched α-glucan mixture commercially available from Linyuan Co., Ltd. under the trade name "Fiber optic" is most suitable for the practice of the present invention. on.

The amount of the branched α-glucan mixture added to the beer-flavored beverage of the present invention is described. For the beer-flavored beverage, the branched α-glucan mixture is 0.25 mass% or more in terms of an anhydride, and is 0.25 to 10 mass. % is preferably 0.25 to 5% by mass, more preferably 0.5 to 3% by mass, most preferably 0.5 to 2% by mass. Further, when it is less than 0.25 mass%, the effect expected by the branched α-glucan mixture cannot be sufficiently exhibited, which is not preferable. Further, regarding the upper limit of the amount of the branched α-glucan mixture, the foaming property of the beer-flavored beverage is not particularly limited by the viewpoint of improving the foam retention effect, and the amount of the branched α-glucan mixture is blended. The upper limit can be appropriately set in accordance with the target foam quality improvement effect level. However, when it is more than 3% by mass, when a beer-flavored beverage is injected into a container such as a beer bottle in a blending amount dependency, a relatively large foam tends to be generated in a large amount, and when the whole is a fine foam, the branched α-glucan is expected. The upper limit of the sugar mixture is preferably 3% by mass. Branched α-glucan When the compounding amount of the mixture exceeds 10% by mass, the amount of the mixture may cause influences such as color tone, flavor, body feeling, sharpness, and throat feeling of the beer-flavored beverage, so that the branched α-glucan mixture is affected. The upper limit is preferably 10% by mass.

The foaming property in the beer-taste beverage of the beer-taste beverage which is the object of the present invention is effectively improved by adding a branched α-glucan mixture as compared with those not containing the branched α-glucan mixture. feature. In the formation of foam in a beer-taste beverage, carbonic acid gas used as a raw material for the production, and a protein derived from wort, wort extract or malt extract, and a bitter component derived from hop or hop processed product (iso-alpha acid) It is known that there is a close relationship, and in the system of these components, when the branched α-glucan coexists, the foam characteristics of the beer-taste beverage can be significantly and effectively improved. The foaming property improvement effect of the beer-taste beverage produced by the branched α-glucan mixture discovered by the present inventors, and the like, including carbonated gas other than beer-flavored beverage, and derived from wort, wort extract or malt extract The protein and the bitter component (iso-alpha acid, etc.) derived from hops or hop processed products can be fully utilized for beer, sparkling wine, and beer beverages such as third beer. However, the branched α-glucan mixture used in the present invention is added to other components other than the beer-based beverage in such a manner that the foaming property of the beer-flavored beverage is improved, and it is impossible to use it in a so-called carbonated beverage. It plays a role in foaming and foam improvement.

Thus, the present invention is an invention in which the foam property in a beer-taste beverage can be effectively improved by a branched α-glucan mixture, and the effect is not In the beer-taste beverage of the present invention, other components than the branched α-glucan mixture can be appropriately added, as defined by the purpose.

<For other components other than the branched α-glucan mixture>

Examples of the main component other than the branched α-glucan mixture contained in the beer-taste beverage of the present invention include wort, wort extract, and malt extract.

The so-called wort and wort extracts are generally used in the field for the production of beer, sparkling wine, or beer-flavored beverages, etc., in general, for the present invention, Any method is known in which malt is saccharified by a known method. Specifically, the wort and the wort extract are germinated after adding water to the wheat at a temperature near room temperature to room temperature, and dried (also referred to as malt or malt), and then added to the room temperature. In the above warm water, the starch is hydrolyzed by the action of the enzyme contained in the malt, and is obtained by pressing or extraction. Commercially available wort and wort extracts can also be suitably used. The form of the wort or the wort extract may be, for example, a liquid or a powder. It is preferred to use a non-fermenter for the present invention.

Further, the malt extract refers to a malt extract (malt extract) used in the production of beer, sparkling wine, or beer-flavored beverage in the field, and can be used in the present invention. By. The malt extract usually comprises malt or the calcined in 0.5 to 100 times, preferably 5 to 20 times the amount of water, at 4 ° C or higher, preferably 10 ° C or higher, more preferably 15 to Immersion at a temperature of 100 ° C for 30 minutes to 15 hours, extraction by stirring as necessary, and extraction The substance is obtained by saccharification.

In general, the content of wort, wort extract and/or malt extract in beer-flavored beverages is compared with the foam characteristics of beer-flavored beverages, with hue, flavor, body feel, sharpness, and throat There is a deeper relationship. Moreover, from the viewpoint of the balance between the mild malt odor and the aftertaste of the beer-taste beverage, when the wort, the wort extract, and/or the malt extract are converted into the solid matter for the beer-flavored beverage quality, usually It is selected from 0.01 to 7 mass%, preferably from 0.03 to 5 mass%, preferably from 0.05 to 4 mass%, more preferably from 0.1 to 3% by mass, still more preferably from 0.1 to 2 mass%, most preferably from 0.1 to The range of 1% by mass is used.

Other main components in the beer-taste beverage which is the object of the present invention include hops or processed hops. The hop processed product is a hop processed product for beer production, and, for example, hops obtained by pulverizing and processing into granules in advance, and hops obtained by pre-screening hops of Lupulin at the time of the processing are exemplified. The hops granules which are contained in a large amount of the bitter flavonoids, and the hop extracts obtained by extracting the bitter scent of hopsbitin or essential oils, etc., may be used, and these may be used singly or in combination of a plurality of types. In the case of producing the beer-flavored beverage of the present invention, for example, Kettle hopping, Rate hopping, Dry hopping, or the like may be exemplified as a method of adding the hop, but the method is not limited thereto. Here, as a three-addition method shown in the above specific example, there is a method of adding hops which is applied to a wort by adding a yeast to alcoholic fermentation, and when a beer-flavored drink of the present invention is used, when Kettle hopping is used, the addition method is used. For this, in this hair The hops may be placed in the manufacturing step of the beer-flavored beverage and/or in the step of warming the wort or in the initial stage of the boiling step. Further, in the case of Rate hopping, the head may be hopped in the manufacturing step of the beer-flavored beverage of the present invention and/or at the end of the boiling step of the wort. Further, when using Dry hopping, hops can be added at a time other than the hops period by the aforementioned Kettle hopping and Rate hopping.

More specifically, as a specific example of the hop processed product, low hops, six hops, four hops, hop extract, and isomerized hops can be exemplified. In the case of the present invention, one type or two or more types of the hop processed products can be used in combination. When a plurality of types of hops or hop processed products are used, one or two or more kinds of the hop adding methods are appropriately combined, and a part or all of the hop or hop processed product is added at a time or subdivided into a plurality of times. . Further, the hop or hop processed product contains, in addition to the beer-taste beverage, an alpha-acid-based alpha acid which is a component related to the foam characteristics of beer or sparkling wine. After the alpha acid is heated, it becomes an iso-alpha acid such as cis-isohumulone or trans-isohumulone. Therefore, when the method for producing a beer-flavored beverage of the present invention has a heating step, the hop or hop processed product can be processed. Substituted for use as an iso-alpha acid. Further, in the present invention, ρ iso-α acid, tetrahydroiso-α acid, and hexahydroiso-α acid (hereinafter also referred to as "iso-α acid derivative") obtained by chemically converting an alpha acid are also It can be used similarly to the iso-alpha acid.

The amount of hops, hop processed products, iso-alpha acids, and iso-alpha acid derivatives added is generally in terms of iso-alpha acid (as a solid), and is generally used for the beer-flavored beverage of the present invention. Is 0.0001 The mass% or more is preferably 0.001% by mass or more, more preferably 0.01% by mass or more, still more preferably 0.01 to 2% by weight, most preferably 0.01 to 1% by mass. The amount of iso-α acid depends on the amount of addition of the iso-α acid, and the manufacturing step of the beer-flavored beverage can be adjusted by appropriately controlling the boiling time after the addition of the hop or hop processed product, thereby adjusting the present invention. The bitter taste (bitter taste) and flavor of beer-flavored drinks.

The carbonation gas used in the present invention is a carbonated gas which is applicable to beer, and the carbonated gas of the constant pressure is introduced into the beer-flavored beverage of the present invention. The beer-taste beverage of the present invention is usually placed in a pressure-resistant container such as a glass container, an aluminum can, or a polyester bottle, and is provided to a user. The method of pressing the carbon dioxide gas in the pressure vessel can be carried out by a known method. The carbon dioxide content in the beer-taste beverage of the present invention is a carbon dioxide gas volume value (which is a value obtained by dividing the volume of carbonation gas dissolved in the beer-flavored beverage by the volume of the beer-flavored beverage at 0 ° C and 1 atm), usually It is from 1.5 to 5.5, preferably from 2.0 to 4.0, more preferably from 2.0 to 3.6, most preferably from 2.5 to 2.8. Among them, when the volume value of the carbonic acid gas is less than 1.5, the refreshing feeling required for the beer-flavored beverage is reduced, and the flavor is impaired. Further, when the carbon dioxide gas volume exceeds the range of 3.6, the bitterness or irritation becomes strong, and the refreshing feeling becomes insufficient, and the flavor is also lost. Therefore, the content of the carbon dioxide gas must be set in consideration of the bitterness, irritation, refreshment, flavor, and the like which affect the taste of the beer.

Further, the pH of the beer-taste beverage of the present invention is usually from 3.5 to 5.0, preferably from 3.7 to 5.0, more preferably from 3.8 to 4.2, in the case where the content of the carbonic acid gas is in the above-mentioned range of the numerical range. Beer of the invention When the pH of the flavored beverage is within the above numerical range, it can be expected to be a beer-flavored beverage having a desired beer-like flavor. Further, if the pH is less than 3.5, it is not only a concern that the flavor of the beer-like flavor is lost, but the sourness is excessive, and it is not preferable because it is a beer-flavored beverage having a poor flavor. Further, when the pH exceeds 5.0, the beer-flavored beverage which is insufficient in flavor is not preferable.

Furthermore, in the beer-taste beverage of the present invention, one or two or more selected from the group consisting of the following <A> to <-> may be added as appropriate.

<甲.糖糖>

Reducing monosaccharides or oligosaccharides such as glucose, fructose, sucrose, maltose, isomaltose, maltotriose, isomaltose, panose, maltotetraose, maltopentaose; sorbitol, maltitol, Isomalt, α,α-trehalose, α,β-trehalose, β,β-trehalose, lactitol, Panitol, new trehalose, sucrose, raffinose, glucopyranosyl sucrose, lactose, Non-reducing monosaccharides or oligosaccharides such as α-glycosyl trehalose, α-glycosyl-α-glycoside, α-glycosyl sucrose, and sucrose-bonded hydrazine, syrup containing high amounts of maltose, and high content A syrup containing trehalose, a syrup containing a high amount of maltotetraose, a syrup containing a high amount of panose, a syrup containing a high amount of sucrose, a syrup containing a high amount of maltitol, and the like, and a syrup containing a mixed saccharide.

<B. Foaming agent>

The dietary fiber such as indigestible dextrin or soybean dietary fiber is further composed of soybean peptide, soybean saponin, alginic acid ester, and saponin.

<丙.酸味料>

Organic acids such as lactic acid, citric acid, gluconic acid, malic acid, tartaric acid, fumaric acid, succinic acid, adipic acid, and fumaric acid, and the like.

<丁. bitter material>

Magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, bitter lignin, tetraisoalpha acid, tetraisobeta acid acid, quinine, momordicin, quercetin, cocoa A component that imparts bitterness such as alkali or caffeine; a plant or plant extract such as bitter gourd, assembly tea, Kudingcha, mugwort extract, gentian extract, and orchid extract.

<e. Other ingredients>

Amino acids, vitamins, pigments (containing natural and artificial colorants), cyclodextrins, cyclic tetrasaccharides, polysaccharides (amylopectin, cellulose, available gelatin, etc.), spices (with herbal extracts) High-sweetness sweeteners (sucralose, aspartame, saccharin, stevioside, stevia extract, etc.), deep ocean water, etc.

<Method for Producing Beer-Taste Beverage Related to the Present Invention>

The beer-flavored beverage of the present invention is produced by using the beer-flavored beverage as the final product obtained by the production method, in the step of completing, only dissolving and containing the branched branched α-glucan mixture, and any of the A method of making beer-flavored beverages that are acceptable in the field. That is, this hair The method for producing a beer-flavored beverage according to the present invention may include a method for producing a branched α-glucan mixture in a plurality of steps of one or more of the steps of producing a beer-flavored beverage in the field. For any method, the quantitative branched α-glucan mixture is fully or subdivided, once or divided into a plurality of times, to be contained in the raw material and/or intermediate product of the beer-flavored beverage, or before the final product is obtained. In the case of a beer-taste beverage, a method of producing a beer-flavored beverage which imparts excellent foam characteristics to a beer-flavored beverage can be remarkably exhibited. The reason why the branched α-glucan mixture is contained is not particularly limited, and the branched α-glucan mixture itself is stable, and it is remarkably excellent even if the physical properties are not changed even after the heating step or before the addition. The foam characteristics of beer-flavored beverages improve. Further, when it is added to the raw material of the beer-flavored beverage or the intermediate product of the beer-flavored beverage, the form of the branched α-glucan mixture is preferably a solid such as powder or granules, but may be other paste or film. Any form of liquid or liquid.

In the above-mentioned field, when the method for producing a known beer-flavored beverage is classified by type, it is as shown in the following (i) to (v).

(i) A method of adding various components to the malt extract obtained from malt without using wort.

(ii) Adding hops after malt mashing, using stewed wort as a base, without adding yeast, removing impurities, and adding carbonic acid gas or other components.

(iii) The same manufacturing method as that of beer is used, but the alcohol formation concentration at the time of fermentation is suppressed to be low, and the alcohol concentration is made less than 1 volume.

(iv) A method of removing the alcohol component after the beer is produced.

(v) A method of imparting flavor and flavor to a beer using a soft drink water.

Among the above-mentioned types (i) to (v), specific examples of the method for producing a beer-flavored beverage of the type corresponding to (i) to (iv) include the aforementioned Patent Documents 1, 2, and 5,710,672. The manufacturing method disclosed in the Gazette.

The present invention will be described in more detail below based on experiments.

<Experiment 1: Effect of branched α-glucan mixture on foam characteristics of beer-flavored beverages> (1) Summary

The quantitative branched alpha-glucan mixture was added to a commercial beer-flavored beverage to investigate the image of the foaming properties of the beer-flavored beverage caused by the branched alpha-glucan mixture.

(2) Experimental method (A) Modulation of the test sample

As the branched α-glucan mixture used for the test, the same branched α-glucan as used in Example 1 to be described later was prepared in an amount of 0.05, 0.25, 0.50, 1.0, 2.0, or 3.0 g in terms of an anhydride. The mixture, either of these, was mixed with purified water to prepare an aqueous solution containing 6 g of a branched α-glucan mixture in a total amount of 10 g. Any one of the obtained aqueous solutions containing the branched α-glucan mixture, for a commercial beer-flavored beverage (trade name "Suntory All Free", 350 mL can; 100 mL unit, alcohol 0.00%, protein 0g, lipid 0g, saccharide 0g, dietary fiber 0 to 0.1g; Suntory Co., Ltd. sold (hereinafter referred to as "raw beer flavored beverage") 90g is added to make the whole amount 100g, evenly stirred Mixing into a stable content that does not foam, and obtaining 6 kinds of beer-flavored beverages having a concentration of branched α-glucan mixture of 0.05, 0.25, 0.50, 1.0, 2.0, or 3.0% by mass (hereinafter referred to as "test sample" 1a to 6a"). In the control group, 10 g of the aqueous solution containing the branched α-glucan mixture was replaced, and 10 g of the purified water or the raw beer-flavored beverage was added to 90 g of the raw beer-flavored beverage, and the two types of beer prepared in the same manner as the test samples 1a to 6a were used. Flavored beverages (hereinafter, those who added purified water and raw beer flavored beverages are referred to as "Control 1" and "Control 2").

(B) Foam characteristics test

The prepared test samples 1a to 6a (product temperature about 20 ° C) and the control 1 and 2 beer taste beverages (product temperature about 20 ° C) at room temperature (about 20 ° C), from 200 mL capacity high beaker The bottom surface was filled at a height of 27 cm in the vertical direction, and a full amount was injected into the high-shaped beaker to form a foam layer on the upper surface of the beer-flavored beverage. After the test sample is put into the test, the foam layer thickness is measured immediately, and the elapsed time is measured. The foam gradually decreases as time passes, and the upper side of the opening portion of the high-beaker beaker can be visually observed by the naked eye. The elapsed time (seconds) is the elapsed time as the bubble holding time (seconds). At the beginning of the time measurement, each beer-flavored beverage was evaluated by visually observing the foaming property (texture fineness). The results are shown in Table 1.

From the results of Table 1, it is found that among the test samples 1a to 6a, the concentration of the branched α-glucan mixture is 0.25 to 3.0% by mass, and the foaming property of the beer-taste beverage of the test materials 2a to 6a (bubble) The layer thicknesses are 50 mm, 52 mm, 53 mm, 50 mm, and 50 mm, respectively, which is increased by a range of about 1.4 to about 1.5 times as compared with 35 mm of the control 2. Further, the foam-holding time of the beer-taste beverages of the test materials 2a to 6a was 189 seconds, 180 seconds, 179 seconds, 209 seconds, and 249 seconds, respectively, which was increased by about 1.5 to about 2.1 times as compared with 121 seconds of the control 2 The scope. Further, the texture fineness of the foam of the beer-taste beverage of the test materials 2a to 6a was judged to be "good" as compared with any of the controls 1 and 2.

When the quantitative branched α-glucan mixture was added to the beer-flavored beverage in this manner, it was judged that the foam characteristics of the beer-taste beverage were remarkably improved. In addition, it is judged that the effect of improving the foam property of the branched α-glucan mixture can be effectively exhibited when 0.25 mass% or more is added, and the desired effect cannot be sufficiently exhibited at 0.05 mass% or less. Further, according to another test, when the concentration of the branched α-glucan mixture added to the beer-flavored beverage exceeds 3.0% by mass, the foaming property and the foam holding time can be improved in a concentration-dependent manner, but the texture of the foam is fine, In other words, there is a tendency to reduce the foaming cream, so that the upper limit of the blending amount of the branched α-glucan mixture is preferably 3.0% by mass.

Further, when the test materials 1a to 6a are prepared, the amount of purified water used for dissolving the branched α-glucan mixture varies depending on the sample, so the concentration of the raw beer-flavored beverage contained in the test materials 1a to 6a is A few differences. However, as shown in the results of controls 1 and 2 of Table 1, for the raw materials The beer-flavored beverage was 90 g, and it was confirmed that there was no substantial difference in any of the generated foam layer thickness (mm) and the foam holding time (second) due to the case where 10 g of purified water was added and the raw beer-flavored beverage was added. Therefore, it is judged that the influence of the raw beer-flavored beverages differs in the test samples 1a to 6a, and the effect on the foam characteristics of the beer-flavored beverage does not substantially exist.

<Experiment 2: Effect of indigestible dextrin on foam characteristics of beer-flavored beverages> (1) Summary

The effect of the indigestible dextrin which has been known to have the foam property improving effect of beer-flavored beverages on the foam characteristics of beer-flavored beverages was investigated in accordance with Experiment 1.

(2) Experimental method (A) Modulation of the test sample

The mixture of the α-glucan mixture was replaced with the indigestible dextrin (trade name "Fibersol 2", manufactured by Matsutani Chemical Co., Ltd.), and was prepared in the same manner as in the "modulation of the test sample (1)" in Experiment 1. The test materials 1b to 6b shown in the following Table 2 were provided in the "(B) foam property test" similar to the experiment 1. And the control was prepared to be the same as the controls 1 and 2 of Experiment 1. The results are shown in Table 2.

From the results of Table 2, the foaming property (foam layer thickness) of the beer-taste beverage of the test sample 1b having a concentration of the indigestible dextrin of 0.05% by mass was 37 mm, which was increased compared with the 35 mm of the control 2 It was about 1.1 times, but the foam holding time was 125 seconds, which was almost the same as the 121 seconds of the control 2. On the other hand, the foaming property (foam layer thickness) of the beer-taste beverages of the test materials 2b to 6b having a concentration of the indigestible dextrin of 0.25 to 3.0% by mass is 45 mm, 46 mm, 46 mm, 48 mm, and 50 mm, respectively. An increase of about 1.3 to about 1.4 times compared to 35 mm of Control 2. Moreover, the foam-holding time of the beer-taste beverages of the test materials 2b to 6b was 171 seconds, 187 seconds, 208 seconds, 211 seconds, and 185 seconds, respectively, and was extended by about 1.4 to about 1.7 times compared with 121 seconds of the control 2 . Further, the texture fineness of the foam of the beer-taste beverage of the test materials 2b to 6b was judged to be "slightly good" as compared with any of the controls 1 and 2.

Judging from the results of Experiments 1 and 2, the branched α-glucan mixture improved the foaming property (foam layer thickness) and the foam holding time in the foam characteristics of the beer-flavored beverage (product temperature of about 20 ° C), and the past The indigestible dextrin, which is known to have a foaming property improving effect of a beer-taste beverage, is significantly superior. Further, the beer-flavored beverage to which the branched α-glucan mixture was added was judged to be significantly superior as compared with the beer-flavored beverage to which the indigestible dextrin was added from the viewpoint of the fineness of the foam texture.

<Experiment 3: Effect of branched α-glucan mixture or indigestible dextrin on foam characteristics of beer-flavored beverages> <Experiment 3-1: Foam characteristic test (1)> (1) Summary

It was judged from Experiments 1 and 2 that the branched α-glucan mixture had the foam property improving effect of the beer-flavored beverage, and the improvement was compared with the indigestible dextrin which was called the foaming property improving effect of the beer-flavored beverage. Significantly good. In this experiment, the temperature of each sample to be tested is set for the purpose of more detailed investigation of the foaming property improvement effect of the beer-flavored beverage of the branched α-glucan mixture and the indigestible dextrin. It is the same as the "(B) Foam Characteristics Test" of Experiment 1, except that the temperature of the test beverage is usually about 8 °C, and the test is carried out in a constant temperature room maintained at about 6 °C. To investigate the effects of branched alpha-glucan mixtures and indigestible dextrin on the foam characteristics of beer-flavored beverages.

(2) Experimental method (A) Modulation of the test sample

As a branched α-glucan mixture or indigestible dextrin, the same branched α-glucan mixture or difficult-to-use dextrin used in Experiment 1 or Experiment 2 (trade name “Fibersol 2”, Matsutani Chemical Industry Co., Ltd.) was used. In the same manner as in the "modulation of the test sample" in the experiment 1, the branched α-glucan mixture was prepared to be 0.25, 0.50, 1.0, or 3.0% by mass in terms of an anhydride. The four types of beer-flavored beverages (hereinafter referred to as "test materials A1 to A4") shown in Table 3 below, and the indigestible dextrin are each 0.25, 0.50, 1.0, or 3.0 in terms of anhydrous matter. The mass of % contains the following four types of beer-flavored beverages as shown in Table 3 below. (hereinafter referred to as "test sample B1 to B4"), the product temperature of the test sample was set to be about 8 ° C, and the "(B) foam property test" was carried out in the same manner as in Experiment 1. In the same manner as in the control 2 of the experiment 1, 10 g of a beer-flavored beverage containing no branched α-glucan mixture and difficult-to-dext a dextrin was added to 90 g of the raw beer-flavored beverage to make 100 g, and the product temperature was used. Set to about 8 °C. The results are shown in Table 3, and the results of the foaming properties (foam layer thickness (mm)) of the beer-flavored beverages to be tested A1 to A4 and the test materials B1 to B4 at the same time are shown in Fig. 1, and these are The results of the foam holding time (seconds) of the test materials are shown in Fig. 2.

As can be seen from the results of Table 3, the indigestible dextrin is contained in the range of 0.25 to 3.0% by mass in terms of an anhydride, and the foaming property (foam layer thickness) of the beer-taste beverages of the test materials B1 to B4 is tested. Each was 32 mm, 28 mm, 31 mm, and 25 mm, and from the control of 30 mm, from about 1.1 times to about 0.8 times, the indigestible dextrin concentration was slightly inversely proportional (see Fig. 1). In particular, the foaming property (foam layer thickness) of the beer-taste beverage of the test sample B4 having an indigestible dextrin concentration of 3.0% by mass was 25 mm, which was a low value of about 0.8 times the 30 mm of the control. Further, the foam-holding time of the beer-taste beverages of the test materials B1 to B4 was 89 seconds, 81 seconds, 90 seconds, and 77 seconds, respectively, and the concentration of the indigestible dextrin was independent, and for about 82 seconds of the control, It is shifted from 0.9 to about 1.1 times (refer to Fig. 2).

In contrast, the foaming property (foam layer thickness) of the beer-flavored beverages of the test samples A1 to A4 contained in the branched α-glucan mixture in the range of 0.25 to 3.0% by mass in terms of anhydrate was 32 mm each. 32 mm, 35 mm, and 45 mm, the concentration dependence of the branched α-glucan mixture was increased by about 1.1 times to about 1.5 times for the control 30 mm (refer to Fig. 1). Moreover, the foam-holding time of the beer-taste beverages of the test materials A1 to A4 was 86 seconds, 92 seconds, 87 seconds, and 109 seconds, respectively, and was extended by about 1.1 to about 1.3 times as compared with the 82 seconds of the control (refer to FIG. 2). ).

Moreover, the foam texture fineness of the beer-taste beverage of the test materials B1 to B4 was judged to be "equivalent" when the concentration of the indigestible dextrin was 0.25 mass%, and the concentration of the indigestible dextrin was 0.5 to 3.0. When the concentration range of the mass % is compared with the comparison, it is judged to be "slightly good". In contrast, when the foam texture of the beer-taste beverages of the test samples A1 to A4 containing the branched α-glucan mixture is in a concentration range of 0.25 to 3.0% by mass with respect to the concentration of the branched α-glucan mixture, The comparison of photographs was judged as "good".

Judging from the above results, it is judged that the beer-flavored beverage to which the branched α-glucan mixture is added is the product temperature (about 8 ° C) which is usually consumed in winter, based on the past beer-flavored beverage, and the beer flavor added with the indigestible dextrin. Compared with the beverage, the foaming property (thickness of the foam layer) and the foam holding time are remarkably long, and it is also excellent from the viewpoint of the fineness of the foam of the beer-taste beverage.

Further, in the beer-flavored beverage of the test sample A3 in Experiment 3-1, the color tone, flavor (including flavor, aroma, sweetness, etc.) and body of the raw beer-flavored beverage were tested by a seven-person evaluator. There is no substantial difference in the sense of sensation, sharpness, and throat sensation. It is confirmed that the branched α-glucan mixture has no substantial color, flavor, body feeling, sharpness, and throat sensation in the beer-flavored beverage. influences.

Secondly, a beer-flavored beverage to which a branched α-glucan mixture is added is used for a product temperature (about 8 ° C) which is usually consumed in winter, and although a remarkable excellent foam property improving effect can be exerted, the beer-flavored beverage is further In the summer, the temperature of the product to be consumed (about 6 ° C) can be investigated by the same improvement in foam characteristics as described above.

<Experiment 3-2: Foam characteristic test (2)>

In the same manner as the "modulation of the (a) test sample" of Experiment 1, modulation A beer-flavored beverage containing 0.25 or 0.5% by mass of each of the same branched α-glucan mixture used in Experiment 1 (hereinafter referred to as "test sample A1" and "test sample A2" </ br> </ br> </ br> </ br> </ br> </ br> </ br> </ br> </ br> </ br> </ br> </ br> </ br> </ br> </ br> </ br> Beverages (hereinafter referred to as "test sample B1" and "test sample B2"), and the product temperatures of the test materials A1, A2, B1, and B2 are set to be about 6 ° C, and are provided in the same manner as in Experiment 1. B) Foam Characteristics Test, investigating the effect of branched alpha-glucan mixtures and indigestible dextrin on the foam characteristics of beer-flavored beverages. As a control, in the same manner as in the control 2 of the experiment 1, 10 g of a beer-flavored beverage containing no branched α-glucan mixture and refractory dextrin was added to 90 g of the raw beer-flavored beverage to obtain 100 g, and the temperature was set. At about 6 ° C. The results are shown in Table 4, Figure 3 and Figure 4.

It is known from Table 4 and FIG. 3 that the foaming property (foam layer thickness) of the beer-flavored beverage to which the indigestible dextrin is added and the beer-flavored beverage of the test sample B2 are 32 mm and 31 mm, respectively, and 30 mm for the control is 30 mm. About 1.1 times. On the other hand, the foaming property (foam layer thickness) (mm) of the beer-flavored beverage A1 and the beer-flavored beverage of the test sample A2 added to the branched α-glucan mixture were 32 mm and 33 mm, respectively, and each display was compared with the control. It is about 1.2 times and about 1.3 times higher.

Further, as shown in Table 4 and Fig. 4, the foam holding time of the beer-flavored beverage containing the test sample B1 of the indigestible dextrin and the test sample B2 was 126 seconds and 125 seconds, respectively, and 117 seconds for the control. About 1.1 times. The foam holding time of the beer-flavored beverage with respect to the test sample A1 containing the branched α-glucan mixture and the test sample A2 was 144 seconds and 146 seconds, respectively, and the length of the control 117 seconds was extended by about 1.2 times and about 1.3 times. .

Judging from the above results, it is judged that the beer-flavored beverage to which the branched α-glucan mixture is added is a beer-flavored beverage which is usually consumed in the summer (about 6 ° C), based on the past beer-flavored beverage, and the indigestible dextrin. In comparison, the foaming property (foam layer thickness) and the foam holding time are remarkably long, and it is also excellent from the viewpoint of the foam texture fineness of the beer-taste beverage.

<Experiment 3-3: Foam characteristic test (3)>

As the test sample, the same branched α-glucan mixture as used in Example 1 to be described later and Patent Document 3 (Japanese Laid-Open Patent Publication No. 2015-223163) are used as a beer-flavored beverage or the like. The branched glucan used in the foaming agent was provided in the same "(b) foam property test" as in Experiment 1, and the effects on these, such as the foam characteristics of the beer-flavored beverage, were compared. The branched glucan is prepared by the method shown in "Production Example 2: Production of branched glucan (2)" according to paragraph 0048 of Patent Document 3. That is, 30% by mass corn starch liquefaction liquid (DE6.5) was adjusted to a temperature of 53 ° C, pH 6.0, here will be from the Bacillus Tc-91 ring maltodextrin. Glucan transferase (CGTase) (manufactured by Hayashibara Co., Ltd.) is a unit of solid component unit, and an isoamylase from Pseudomonas amyloderosa (manufactured by Hayashibara Co., Ltd.) is 100 units of a solid component of 1 g. The amylase "Amano" 3 (manufactured by Amano Enzyme Inc.) is a 0.01% solid content unit, and the Aspergillus niger α-glucosidase (trade name "transglucosidase L "Amano", Amano Co., Ltd. The system was added to 3.75 units of a solid component of 1 g, and then saccharified for 72 hours, and the mixture was heated at 80 ° C, and Kreastase L1 (manufactured by Daiwa Kasei Co., Ltd.) was dissolved in iodine added to 0.005% of the solid content unit. It will make it work. Next, purification and concentration were carried out according to a usual method to prepare branched glucan. With respect to the obtained branched glucan, "a linear glucan composed of an α-1,4 bond and a branched structure having at least a non-reducing end introduced into the linear glucan The content of the branched glucan having a degree of polymerization of 11 to 35 is measured by the method described in Test Example 2 of JP-A-2010-95701. Specifically, 50 μL of 10 mg/mL β-amylase #1500 (manufactured by Nagase Chemtex Co., Ltd.) dissolved in 1 M sodium acetate buffer (pH 5.5) was added to 1 mL of the above-mentioned branched dextran aqueous solution adjusted to 5 mass%, at 55 μL. The solution was allowed to proceed for about 1 hour at °C, and the enzyme was inactivated by boiling. Next, the enzyme reaction solution was dialyzed and desalted by "Microacilizer G0" (manufactured by Asahi Kasei Co., Ltd.), and filtered by a 0.45 μm filter, and subjected to high-speed liquid chromatography (HPLC). HPLC conditions for the column using MCI GEL CK02AS ( 20×250 mm, manufactured by Mitsubishi Chemical Corporation), the mobile phase was used as ultrapure water, and the column temperature was set to 85 ° C and the flow rate was 0.8 mL/min. In the analysis, about 50 μL was supplied to the chromatographic method, and the content of each polymerization degree component was determined by the absorption peak area of the obtained chromatogram, and the saccharide content of the polymerization degree of 11 or more was calculated as the branched glucan content. As a result, the branched glucan prepared by the present experiment "the linear glucan composed of the α-1,4 bond, and the branch having at least the non-reducing end introduced into the linear glucan The content of the structure in which the degree of polymerization of the structure was 11 to 35 branched glucan was 18.3% by mass. In addition, the branched glucan shown in the above-mentioned "Production Example 2: Production of branched glucan (2)" was 17.9% by mass, and thus the branched glucan prepared in the present experiment was confirmed as shown in the above Production Example 2. Branched dextran is equivalent. Further, the content of the water-soluble dietary fiber of the branched glucan prepared in the present experiment was found to be less than 30% by mass by the "enzyme-HPLC method" described above.

In the same manner as in the preparation of the "(a) test sample of the experiment 1), the branched α-glucan mixture is a beer-flavored beverage containing 0.5, 1.0, or 3.0% by mass in terms of an anhydrous product (hereinafter referred to as In the case of "test sample A1", "test sample A2", and "test sample A3", the branched glucan is 0.5 in terms of anhydrous matter. 1.0 or 3.0% by mass of beer-flavored beverages (hereinafter referred to as "test sample C1", "test sample C2", and "test sample C3") were prepared, and these samples A1 to A3 were tested. And the temperature of the test materials C1 to C3 is set to be about 10 ° C, and is provided in the same "(B) foam property test" as in Experiment 1, for the branched α-glucan mixture or branched glucan to beer taste. The impact of the foam characteristics of the beverage was investigated. In the same manner as in the control 2 of the experiment 1, 10 g of a beer-flavored beverage containing no branched α-glucan mixture and branched glucan was added to 90 g of the raw beer-flavored beverage, and the temperature was set. It is about 10 °C. The results are shown in Table 5, Figure 5 and Figure 6.

From Table 5 and Figure 5, the foaming properties (foam layer thickness) of the beer-taste beverages of the test samples C1 to C3 to which branched dextran was added were 34 mm, 37 mm, and 41 mm, respectively, and for the control 32 mm, each was About 1.1 times, about 1.2, and about 1.3 times. On the other hand, the foaming properties (foam layer thickness) of the beer-taste beverages of the test samples A1 to A3 to which the branched α-glucan mixture was added were 39 mm, 45 mm, and 48 mm, respectively, and for the control 32 mm, each showed about 1.2. High foaming at times, about 1.4 times, and 1.5 times.

From these results, it was judged that the beer-taste beverages of the test samples A1 to A3 to which the branched α-glucan mixture was added were significantly excellent in foaming property as compared with the beer-taste beverages of the test samples C1 to C3 to which branched dextran was added. .

Further, as seen from Table 5 and Fig. 6, the beer-taste beverages of the test samples C1 to C3 containing branched glucan had a foam holding time of about 108 seconds, about 114 seconds, and about 130 seconds, respectively, and about 94 seconds for the control. Each is about 1.1 times, about 1.2 times, and about 1.4 times. In contrast, the beer-taste beverages of the test samples A1 to A3 containing the branched α-glucan mixture had a foam holding time of 131 seconds, 149 seconds, and 162 seconds, respectively, and for the 94 seconds of the control, each was extended by about 1.4 times. About 1.6 times, and about 1.7 times, the foam holding time was remarkably excellent as compared with the beer-flavored beverages of the test samples C1 to C3.

Thus, the beer-flavored beverages of the test samples A1 to A3 to which the branched α-glucan mixture of the present invention is added, and the above-mentioned branched glucan having the structure and degree of polymerization disclosed in Patent Document 3 are added. Compared with the beer-flavored beverages of the samples C1 to C3, it was found to have remarkably excellent results from any viewpoint of foaming property and foam holding time. The reason for obtaining such a result is not clear, and the branched α-glucan mixture used in the present experiment is about 90% by mass or more based on the total amount of the saccharide of DP9 or more, and contains a relatively large amount of high molecular weight branch. Α-glucan, and each branched α-glucan molecule has a plurality of α-1,3 linkages, α-1,6 linkages, α-1,3,6 bonds in addition to α-1,4 bonds. a branched structure, such as a branched structure of these branched α-glucan molecules, and a protein derived from wort, wort extract or malt extract contained in a beer-flavored beverage or from a hop or hop extract. The ingredients (iso-alpha acids) act together to encapsulate/coat the carbonic acid gas, which may effectively improve the foam characteristics of beer-flavored beverages. In addition, even if the branched glucan of the branched glucan disclosed in Patent Document 3 is reproduced, it is confirmed that a certain foam property improving effect is obtained, but the branched glucan used is "by α-1 a linear glucan composed of a 4-bond and a branched glucan having a degree of polymerization of 11 to 35 in a structure having at least a branched structure introduced at a non-reducing end of the linear glucan. 18.3 mass% is contained, but contains about 80% by mass of other excess components, and it is not clear whether the component which imparts the foaming property improving effect of the beer-taste beverage is the branched glucan having a polymerization degree of 11 to 35.

Further, as shown in Table 5, the beer-flavored beverages of the test samples A1 to A3 to which the branched α-glucan mixture was added had the same flavor as the beer-flavored beverage of the control, so that the branched α-glucan mixture was judged to have no damage to the beer. The original flavor of the flavored beverage can effectively improve its foam characteristics. phase In the beer-flavored beverages of the test samples C1 and C2 in which the branched dextran was added at 0.5% by mass or 1% by mass, the flavor of the beer-flavored beverage was the same as that of the control beer-flavored beverage, but 3% by mass was added. The beer-flavored beverage of the test sample C3 did not impair the original flavor of the beer-flavored beverage. Further, the branched glucan is considered to have a low-sweetness material, and it is presumed that the sweetness may change the original flavor of the beer-flavored beverage.

From the above results, it was judged that the branched α-glucan mixture was a significantly better material than the branched dextran as a material used for the purpose of improving the foam characteristics of the beer-taste beverage.

From the results of Experiments 1 to 3 described above, it is known that the branched α-glucan mixture is 0.25 mass% or more, preferably 0.5 to 10 mass%, preferably 0.5 to 5 in terms of an anhydride. When the mass %, more preferably 0.5 to 3% by mass, more preferably 0.5 to 2% by mass, is added to the beer-flavored beverage, the flavor of the beer-flavored beverage is not changed, and after four seasons, the beer-flavored beverage is usually The taste of the beverage is warm, and the foam characteristics of the beer-flavored beverage can be effectively improved to provide a beer-flavored beverage with excellent taste. Moreover, the foam improving effect of the beer-flavored beverage by the branched α-glucan mixture becomes more remarkable as the temperature of the beer-flavored beverage is increased, and the temperature of the beer-flavored beverage is more suitable, By adding or subtracting the amount of the branched α-glucan mixture, the desired foam property improving effect can be exerted efficiently and effectively. The foaming property improvement effect of the beer-flavored beverage by the branched α-glucan mixture is not only in beer-flavored beverages, but also in beer flavors such as beer, sparkling wine, and third beer, which are the same as beer-flavored beverages. Can also play its role.

<Experiment 4: Effect of branched α-glucan mixture on foam characteristics of carbonated water> (1) Summary

Whether the foam characteristic improvement effect of the beer-flavored beverage by the branched α-glucan mixture judged in Experiment 1 and Experiment 3 is an intrinsic effect seen when the branched α-glucan mixture is used in a beer-flavored beverage, or In order to understand the general effects seen in carbonated beverages (carbonated beverages), for the purpose of this experiment, the effect of the branched α-glucan mixture on the foam characteristics of carbonated beverages was investigated.

(2) Experimental method (A) Modulation of the test sample

For the "modulation of the test sample" in Experiment 1, the commercially available beer-flavored beverage (trade name "Suntory All Free", Suntory Co., Ltd. sold as a test material) was replaced with a commercially available carbonated beverage ("TOPVALU soda" (Tested materials 1c to 6c were prepared in the same manner as in the "modulation of (a) test sample" of Experiment 1 except for (carbonated water), 500 mL, and Ion Co., Ltd., and these were provided in Experiment 1 (( B) Foam characteristics test". As a control, only the aforementioned carbonated water was used. The results are shown in Table 6.

From the results of Table 6, it can be seen that even if the branched α-glucan mixture is added to the carbonated beverage in a different category from the beer-flavored beverage, the bubble property, the foam retention time, and the foam texture for all the concentration ranges tested. The details were evaluated as "-", and it was judged that the branched α-glucan mixture did not have the foaming property improving effect of the carbonated beverage. Although the reason has not been clarified, the reason is presumed that the beer-flavored beverage and the carbonated beverage have a common point containing carbonic acid gas, and in the carbonated beverage, the wort-forming component which is not normally contained in the beer-flavored beverage is derived from wort and wheat. Any component such as a juice extract or a malt extract protein or a component derived from hops or hop extract (iso-alpha acid) cannot be used even if a branched α-glucan mixture is added to a carbonated beverage. The improvement in foam characteristics seen in beer-flavored beverages.

[Example 1] <Beer Flavored Drink>

50 g of pulverized malt (as a solid) was added to purified water After 300 mL, the mixture was stirred well, heated at 60 ° C for 90 minutes and filtered, and the filtrate obtained by dissolving the obtained extract in 12% by mass was diluted with pure water to a final extract concentration of about 0.5% by mass to obtain a maltose solution. In addition, 15 g of fructose glucose liquid sugar (about 13 g of solid content) and 5 g of soybean oil protein decomposition product were added to 1 L of purified water, and after sufficiently stirring, the obtained aqueous solution was mixed with the above-mentioned maltifying solution, and then hop extract was added thereto. 0.02 g, 50 g of branched α-glucan mixture having the following characteristics (A) to (fourteen) obtained according to the method disclosed in Example 5 of the International Publication No. WO 2008/136331, and hop extract The product (as iso-alpha acid) was 0.02 g, boiled for 1 hour, and after cooling, the evaporated portion of water was replenished, filtered through diatomaceous earth filtration and filtered, and then clarified.

<Characteristics of branched α-glucan mixture>

(a) Glucose is used as a constituent sugar.

(b) The non-reducing terminal glucose residue at one end of the linear glucan having a glucose polymerization degree of 3 or more via the α-1,4 bond is bonded to a bond other than the α-1,4 bond. The junction has a branched structure of glucose polymerization degree of 1 or more.

(C) is about 40% by mass of isomaltose in the solid content unit of the digestate by digestion with isomaltosidase.

(D) The water-soluble dietary fiber content determined by a high-speed liquid chromatograph method (enzyme-HPLC method) was about 80% by mass.

(e) The ratio of the alpha-1,4 bonded glucose residue to the alpha-1,6 bonded glucose residue is about 1:2.6.

The total of the (alpha)-1,4-bonded glucose residue and the alpha-1,6-bonded glucose residue is about 69% of the total glucose residue.

(g) The alpha-1,3 bonded glucose residue is 2.5% of the total glucose residue.

(Xin) The glucose residue bound by α-1,3,6 is 6.3% of the total glucose residue.

(壬) a weight average molecular weight (Mw) of about 4,700 Daltons analyzed by molecular weight distribution according to gel filtration high speed liquid chromatography, and

The value (Mw/Mn) obtained by dividing the weight average molecular weight (Mw) by the number average molecular weight (Mn) was 2.1.

(11) The solid α-glucan content of the degree of glucose polymerization (DP) of 9 or more is about 90% by mass.

(12) The total content of monosaccharides to oligosaccharides of DP1 to 8 is about 10% by mass.

(13) DE about 7.

(14) The moisture content is about 8%.

Next, in the obtained clear liquid, the carbonated gas was blown into a volume of 2.6 carbonic acid gas according to a conventional method to obtain a beer-flavored beverage of the present invention.

This product is cooled to about 4 to about 8 ° C in addition to room temperature. When it is injected into a beer bottle or the like, the foam characteristics such as foaming property, foam amount and foam retention are superior to any beer-flavored beverage at any temperature. The foam texture is also meticulous, and it has a taste-inducing appearance. At the same time, any point of color tone, flavor, body feeling, sharpness, and throat feeling is a good beer-flavored beverage.

[Embodiment 2] <Beer Flavored Drink>

The branched α-glucan mixture having the following characteristics (A) to (fourteen) obtained according to the method disclosed in Example 5 of the International Publication No. WO2008/136331, 1 mass%, malt extraction 2% by mass of the product, and 0.05% by mass of the hop extract (as iso-alpha acid), dissolved in purified water 1 L, boiled and cooled for 1 hour, and then replenished the evaporated portion of water, which was filtered by diatomaceous earth filtration and filtered through a filter. Clear and clear.

<Characteristics of branched α-glucan mixture>

(a) Glucose is used as a constituent sugar.

(b) The non-reducing terminal glucose residue at one end of the linear glucan having a glucose polymerization degree of 3 or more via the α-1,4 bond is bonded to a bond other than the α-1,4 bond. The junction has a branched structure of glucose polymerization degree of 1 or more.

(C) is about 35% by mass of isomaltose in the solid content unit of the digestate by digestion with isomaltosidase.

(D) The water-soluble dietary fiber content determined by a high-speed liquid chromatograph method (enzyme-HPLC method) was about 76% by mass.

(e) The ratio of the alpha-1,4 bonded glucose residue to the alpha-1,6 bonded glucose residue is about 1:1.3.

Alpha-1,4-bonded glucose residues and α-1,6-bonded The total of glucose residues is about 70% of the total glucose residue.

(g) The alpha-1,3 bonded glucose residue is 3.0% of the total glucose residue.

The (xin) glucose residue bound by α-1,3,6 is 4.8% of the total glucose residue.

(壬) by weight molecular weight distribution analysis according to gel filtration high speed liquid chromatography, weight average molecular weight (Mw) of about 6,200 Daltons, and

The value (Mw/Mn) obtained by dividing the weight average molecular weight (Mw) by the number average molecular weight (Mn) was 2.2.

(11) The branched α-glucan content of the degree of glucose polymerization (DP) of 9 or more in the solid content unit is about 91% by mass.

(12) The total content of monosaccharides to oligosaccharides of DP1 to 8 is about 9% by mass.

(13) DE is about 7.5.

(14) The moisture content is about 8%.

Next, carbonation gas was blown into the obtained clear liquid according to the usual method, and adjusted to a volume of 2.6 carbonic acid gas to obtain a beer-flavored beverage of the present invention.

This product is cooled to about 4 to about 8 ° C except for room temperature. When it is injected into a beer bottle or the like, foaming, foaming amount, and foam retention are compared even at any temperature compared with beer-flavored beverages in the past. The characteristics are remarkably excellent, the foam texture is also meticulous, and the appearance of the inducing taste is at the same time, and the color, the flavor, the body feeling, the sharpness, and the throat feeling are all good beer-flavored drinks.

[Example 3] <Beer Flavored Drink>

The branched α-glucan mixture having the following characteristics (A) to (fourteen) obtained according to the method disclosed in Example 5 of the International Publication No. WO2008/136331, 1 mass%, malt extraction 2% by mass of the product, and 0.05% by mass of the hop extract (as iso-alpha acid), dissolved in purified water 1 L, boiled and cooled for 1 hour, and then replenished the evaporated portion of water, which was filtered by diatomaceous earth filtration and filtered through a filter. Clear and clear.

<Characteristics of branched α-glucan mixture>

(a) Glucose is used as a constituent sugar.

(b) The non-reducing terminal glucose residue at one end of the linear glucan having a glucose polymerization degree of 3 or more via the α-1,4 bond is bonded to a bond other than the α-1,4 bond. The junction has a branched structure of glucose polymerization degree of 1 or more.

(C) is about 45% by mass of isomaltose in the solid content unit of the digestate by digestion with isomaltosidase.

(D) The water-soluble dietary fiber content determined by a high-speed liquid chromatograph method (enzyme-HPLC method) was about 85% by mass.

(e) The ratio of the alpha-1,4 bonded glucose residue to the alpha-1,6 bonded glucose residue is about 1:2.

Alpha-1,4-bonded glucose residues and α-1,6-bonded The total of the glucose residues is about 80% of the total glucose residue.

(g) The alpha-1,3 bonded glucose residue is 1.4% of the total glucose residue.

The (xin) glucose residue bound by α-1,3,6 is 1.7% of the total glucose residue.

(壬) by a molecular weight distribution analysis according to gel filtration high-speed liquid chromatography, the weight average molecular weight (Mw) is about 10,000 Daltons, and

The value (Mw/Mn) obtained by dividing the weight average molecular weight (Mw) by the number average molecular weight (Mn) was 2.9.

(11) The solid content of the branched α-glucan having a degree of glucose polymerization (DP) of 9 or more is about 92% by mass.

(12) The total content of monosaccharides to oligosaccharides of DP1 to 8 is about 8% by mass.

(13) DE about 6.

(14) The moisture content is about 7%.

Next, the carbon dioxide gas was blown into the obtained clear liquid according to the usual method, and adjusted to a volume of 2.6 carbonic acid gas to obtain a beer-flavored beverage of the present invention.

This product is cooled to about 4 to about 8 ° C except for room temperature. When it is injected into a beer bottle or the like, foaming, foaming amount, and foam retention are compared even at any temperature compared with beer-flavored beverages in the past. The characteristics are remarkably excellent, the foam texture is also meticulous, and the appearance of the inducing taste is at the same time, and the color, the flavor, the body feeling, the sharpness, and the throat feeling are all good beer-flavored drinks.

[Example 4] <Beer Flavored Drink>

A branched α-glucan mixture having the following characteristics (A) to (fourteen) obtained in accordance with the method disclosed in Example 5 of the International Publication No. WO 2008/136331, 0.4, 1, 2, or 3 mass%, α, α-trehalose 2% by mass, malt extract 2% by mass, and hop extract (as iso-alpha acid) 0.1% by mass, dissolved in purified water 1 L, boiled and cooled after 1 hour The water in the evaporated portion is replenished and filtered by diatomaceous earth filtration and filter filtration to be clarified.

<Characteristics of branched α-glucan mixture>

(a) Glucose is used as a constituent sugar.

(b) The non-reducing terminal glucose residue at one end of the linear glucan having a glucose polymerization degree of 3 or more via the α-1,4 bond is bonded to a bond other than the α-1,4 bond. The junction has a branched structure of glucose polymerization degree of 1 or more.

(C) is about is about 47% by mass of isomaltose in the solid content unit of the digestate by digestion with isomaltosidase.

(D) The water-soluble dietary fiber content determined by a high-speed liquid chromatograph method (enzyme-HPLC method) was about 63% by mass.

(e) The ratio of the alpha-1,4 bonded glucose residue to the alpha-1,6 bonded glucose residue is about 1:2.4.

Alpha-1,4-bonded glucose residues and α-1,6-bonded The total of the glucose residues is about 60% of the total glucose residue.

(g) The alpha-1,3 bonded glucose residue is 2.3% of the total glucose residue.

The (xin) glucose residue bound by α-1,3,6 is 2.1% of the total glucose residue.

(壬) by a molecular weight distribution analysis according to gel filtration high-speed liquid chromatography, the weight average molecular weight (Mw) is about 1,000 Daltons, and

The value (Mw/Mn) obtained by dividing the weight average molecular weight (Mw) by the number average molecular weight (Mn) was 1.8.

(11) The branched α-glucan content of the degree of glucose polymerization (DP) of 9 or more in the solid content unit is about 90% by mass.

(12) The total content of monosaccharides to oligosaccharides of DP1 to 8 is about 10% by mass.

(13) DE about 7.

(14) The moisture content is about 8%.

Next, carbon dioxide gas was blown into the obtained clear liquid, and adjusted to a volume of 2.9 carbonic acid gas to obtain four kinds of beer-flavored drinks of the present invention.

This product is cooled to about 4 to about 8 ° C except for room temperature. When it is injected into a beer bottle or the like, foaming, foaming amount, and foam retention are compared even at any temperature compared with beer-flavored beverages in the past. The characteristics are remarkably excellent, the foam texture is also meticulous, and the appearance of the inducing taste is at the same time, and the color, the flavor, the body feeling, the sharpness, and the throat feeling are all good beer-flavored drinks.

[Example 5] <Beer Flavored Drink>

A branched α-glucan mixture having the following characteristics (A) to (fourteen) obtained in accordance with the method disclosed in Example 5 of the International Publication No. WO 2008/136331, 0.4, 1, 2, or 3 mass%, α, α-trehalose 2% by mass, malt extract 2% by mass, and hop extract (as iso-alpha acid) 0.1% by mass, dissolved in purified water 1 L, boiled and cooled after 1 hour The water in the evaporated portion is replenished and filtered by diatomaceous earth filtration and filter filtration to be clarified.

<Characteristics of branched α-glucan mixture>

(a) Glucose is used as a constituent sugar.

(b) The non-reducing terminal glucose residue at one end of the linear glucan having a glucose polymerization degree of 3 or more via the α-1,4 bond is bonded to a bond other than the α-1,4 bond. The junction has a branched structure of glucose polymerization degree of 1 or more.

(C) is about 28.8% by mass of isomaltose in the solid content unit of the digestate by digestion with isomaltosidase.

(D) The water-soluble dietary fiber content determined by a high-speed liquid chromatograph method (enzyme-HPLC method) was about 42.1% by mass.

(e) The ratio of the alpha-1,4 bonded glucose residue to the alpha-1,6 bonded glucose residue is about 1:0.62.

Alpha-1,4-bonded glucose residues and α-1,6-bonded The total glucose residue is about 83.7% of the total glucose residue.

(g) The alpha-1,3 bonded glucose residue is 1.1% of the total glucose residue.

The (xin) glucose residue bound by α-1,3,6 is 0.8% of the total glucose residue.

(壬) by weight distribution average molecular weight (Mw) of about 59,000 Daltons by molecular weight distribution analysis by gel filtration high speed liquid chromatography, and

The value (Mw/Mn) obtained by dividing the weight average molecular weight (Mw) by the number average molecular weight (Mn) was 15.4.

(11) The solid content of the branched α-glucan having a degree of glucose polymerization (DP) of 9 or more is about 92% by mass.

(12) The total content of monosaccharides to oligosaccharides of DP1 to 8 is about 9% by mass.

(13) DE is about 6.5.

(14) The moisture content is about 7%.

Next, carbon dioxide gas was blown into the obtained clear liquid, and adjusted to a volume of 2.9 carbonic acid gas to obtain four kinds of beer-flavored drinks of the present invention.

This product is cooled to about 4 to about 8 ° C except for room temperature. When it is injected into a beer bottle or the like, foaming, foaming amount, and foam retention are compared even at any temperature compared with beer-flavored beverages in the past. The characteristics are remarkably excellent, the foam texture is also meticulous, and the appearance of the inducing taste is at the same time, and the color, the flavor, the body feeling, the sharpness, and the throat feeling are all good beer-flavored drinks.

[Embodiment 6] <Beer Flavored Drink>

A branched α-glucan mixture having the following characteristics (A) to (fourteen) obtained in accordance with the method disclosed in Example 5 of the International Publication No. WO 2008/136331, 0.4, 1, 2, or 3 mass%, α, α-trehalose 2% by mass, malt extract 2% by mass, and hop extract (as iso-alpha acid) 0.1% by mass, dissolved in purified water 1 L, boiled and cooled after 1 hour The water in the evaporated portion is replenished and filtered by diatomaceous earth filtration and filter filtration to be clarified.

<Characteristics of branched α-glucan mixture>

(a) Glucose is used as a constituent sugar.

(b) The non-reducing terminal glucose residue at one end of the linear glucan having a glucose polymerization degree of 3 or more via the α-1,4 bond is bonded to a bond other than the α-1,4 bond. The junction has a branched structure of glucose polymerization degree of 1 or more.

(C) is about 28.8% by mass of isomaltose in the solid content unit of the digestate by digestion with isomaltosidase.

(D) The water-soluble dietary fiber content determined by a high-speed liquid chromatograph method (enzyme-HPLC method) was about 42.1% by mass.

(e) The ratio of the alpha-1,4 bonded glucose residue to the alpha-1,6 bonded glucose residue is about 1:0.62.

Alpha-1,4-bonded glucose residues and α-1,6-bonded The total glucose residue is about 83.7% of the total glucose residue.

(g) The alpha-1,3 bonded glucose residue is 1.1% of the total glucose residue.

The (xin) glucose residue bound by α-1,3,6 is 0.8% of the total glucose residue.

(壬) by weight distribution average molecular weight (Mw) of about 59,000 Daltons by molecular weight distribution analysis by gel filtration high speed liquid chromatography, and

The value (Mw/Mn) obtained by dividing the weight average molecular weight (Mw) by the number average molecular weight (Mn) was 15.4.

(11) The solid content of the branched α-glucan having a degree of glucose polymerization (DP) of 9 or more is about 92% by mass.

(12) The total content of monosaccharides to oligosaccharides of DP1 to 8 is about 9% by mass.

(13) DE is about 6.5.

(14) The moisture content is about 7%.

Next, carbon dioxide gas was blown into the obtained clear liquid, and adjusted to a volume of 2.9 carbonic acid gas to obtain four kinds of beer-flavored drinks of the present invention.

This product is cooled to about 4 to about 8 ° C except for room temperature. When it is injected into a beer bottle or the like, foaming, foaming amount, and foam retention are compared even at any temperature compared with beer-flavored beverages in the past. The characteristics are remarkably excellent, the foam texture is also meticulous, and the appearance of the inducing taste is at the same time, and the color, the flavor, the body feeling, the sharpness, and the throat feeling are all good beer-flavored drinks.

<Reference example> <Beer Flavored Drink>

In place of the branched α-glucan mixture used in Example 2, dextrin of DE25 ("Pain index #3" manufactured by Matsutani Chemical Co., Ltd.) and dextrin of DE20 (LDX35 manufactured by Showa Kogyo Co., Ltd.) were used. -20"), dextrin of DE15 ("GLYSTAR" manufactured by Matsutani Chemical Industry Co., Ltd.), dextrin of DE14 ("liquid dextrin" manufactured by Matsutani Chemical Industry Co., Ltd.), dextrin of DE11 (Songu Chemical Industry) "Pain index #2" manufactured by Co., Ltd.), indigestible dextrin of DE11 ("Fibersol2" manufactured by Matsutani Chemical Co., Ltd.), or dextrin of DE4 (Pain index #100 manufactured by Matsutani Chemical Industry Co., Ltd.) Seven types of beer-flavored beverages were prepared in the same manner as in Example 2 except for the above.

7 kinds of beer-flavored beverages obtained in this example and the beer-flavored beverage of the present invention obtained in Example 2 were poured into beer bottles, etc. under the same conditions at room temperature or cooled to about 4 to about 8 °C. In the container, after comparing the characteristics of the foam, the 7 kinds of beer-flavored beverages obtained in this example are not only deteriorated in foam characteristics, but also have flavor, body feeling, sharpness, and the beer-flavored beverage of the present invention obtained in Example 2. The throat is not bad.

[Industrial availability]

From the above, it is known that the present invention has foaming property, foaming amount, excellent foam, and foam as compared with the past beer-taste beverage. It has excellent appearance characteristics such as fine texture, and is excellent in color tone, flavor, body feeling, sharpness, and throat feeling, and provides a beer-flavored beverage excellent in taste and a method for producing the same. The influence of the present invention in this field is so large, and the industrial availability of the present invention is extremely large.

Claims (11)

A beer-flavored beverage characterized by containing a branched α-glucan mixture having the following characteristics (A) to (D) in an amount of 0.25 mass% or more in terms of an anhydride; (A) using glucose as a constituent sugar And (B) one end of the linear glucan having a glucose polymerization degree of 3 or more which is linked via the α-1,4 bond to the non-reducing terminal glucose residue, and having an α-1,4 bond a branched structure having a glucose polymerization degree of 1 or more which is linked by a foreign bond, and (C) isomerized by an isomaltulase to produce an isomaltose of 25% by mass or more and 50% by mass or less in a solid content unit of the digested material. Further, (D) the water-soluble dietary fiber content determined by a high-speed liquid chromatograph method (enzyme-HPLC method) is 40% by mass or more. The beer-taste beverage according to claim 1, wherein the branched α-glucan mixture is a branched α-glucan mixture further having the following characteristics (E) and (F); (E) α-1, 4 The ratio of the bonded glucose residue to the α-1,6-bonded glucose residue is in the range of 1:0.6 to 1:4; and (F) the α-1,4-bonded glucose residue and the The total of the glucose residues of the α-1,6 linkage is 60% or more of the total glucose residue. The beer-taste beverage according to claim 1 or 2, wherein the branched α-glucan mixture is a branched α-glucan mixture further having the following characteristics (G) and (H); (G) the α-1,3-bonded glucose residue is 0.5% or more of the total glucose residue and less than 10%; and (H) the α-1,3,6-bonded glucose residue is More than 0.5% of the glucose residue. The beer-taste beverage according to any one of claims 1 to 3, wherein the branched α-glucan mixture is a branched α-glucan mixture further having the following characteristics (I); (I) the branch α- The value (Mw/Mn) obtained by dividing the weight average molecular weight (Mw) of the dextran mixture by the number average molecular weight (Mn) is from 1 to 5. The beer-taste beverage according to any one of claims 1 to 4, wherein the aforementioned branched α-glucan mixture is a branched α-glucan mixture further having the following characteristics (J); (J) dextrose equivalent (DE) ) is 6.5 to 7.5. The beer-flavored beverage according to any one of claims 1 to 5, which contains 0.25 to 3% by mass of the aforementioned branched α-glucan mixture in terms of an anhydride. The beer-taste beverage according to any one of claims 1 to 6, wherein the aforementioned branched α-glucan mixture has a glucose equivalent (Dextrose Equivalent) of 6 to 8. The beer-taste beverage according to any one of claims 1 to 7, wherein the water-soluble dietary fiber content contained in the aforementioned branched α-glucan mixture is 75 to 85% by mass in the solid content unit. A beer-flavored beverage according to any one of claims 1 to 8, which comprises The total amount of the saccharide having a degree of glucose polymerization (DP) of 9 or more in the branched α-glucan mixture in terms of an anhydride is 80% by mass or more in the solid content unit. A beer-taste beverage according to any one of claims 1 to 9, which does not contain an alcohol. A method for producing a beer-taste beverage, characterized by comprising a branched α-glucan mixture to be imparted with the characteristics of any one of claims 1 to 9, in the form of an anhydride, for the raw material of the beer-flavored beverage, intermediate The mass of the body and/or the final product is added in a total amount of 0.25 mass% or more.