TW201840275A - Packaged unfermented beverage and production method therefor - Google Patents

Abstract

The present invention pertains to: a packaged unfermented beverage which contains a sweetener and at least one compound selected from the group consisting of xanthohumol and isoxanthohumol, and in which the content of xanthohumol or isoxanthohumol is at least 6 ppm by mass, and the sweetness derived from the sweetener is 0.2-14 in terms of sucrose equivalence; and a production method therefor. The present invention makes it possible to moderate the unpleasant bitterness that is characteristic of the aftertaste of xanthohumol and isoxanthohumol, and to increase the content of xanthohumol and isoxanthohumol without diminishing the inherent flavor of the beverage.

Description

Container-packed non-fermented beverage and manufacturing method thereof

The present invention relates to a container-packed non-fermented beverage containing one or more selected from the group consisting of xanthohumol and isoxanthohumol and a sweet substance, and a method for producing the same.

Xanthohumol is an isopentenyl flavonoid derived from hops, and is known to have various physiological activities such as inhibition of cancer cell proliferation, antioxidation, osteogenesis, and antibacterial effects. Recently, it has been known through animal experiments that fat accumulation is inhibited in xanthohumol (Non-patent document 1: Phytochemistry. 91 Jul. 2013 236 and Non-patent document 2: Arch Biochem Biophys. 599 Jun. 2016 22), which It is also attracting attention as an ingredient that is good for health maintenance and improvement such as preventing fat accumulation and preventing or improving obesity. Regarding isoxanthohumol obtained by isomerizing xanthohumol, according to our research, we have found that it exhibits anti-obesity effect, fat accumulation inhibition effect, and weight gain inhibition effect (Patent Document 1: Japanese Patent 2016-246974)). Expecting the health maintenance and improvement effects caused by the physiologically active effects of xanthohumol and isoxanthohumol, attempts have been made to increase the content of these ingredients in various beverages (Patent Document 2: Japanese Patent Laid-Open 2002 -345433 and Patent Document 3: Japanese Patent Laid-Open No. 2003-310240). However, generally speaking, the content of xanthohumol and isoxanthohumol in non-fermented beverages is extremely small. In addition, in xanthohumol and isoxanthohumol, there is an unpleasant bitter aftertaste that is unique, and if it is added in excess of a certain amount, the original flavor of the beverage may be damaged. [Prior Art Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Application No. 2016-246974 Specification [Patent Document 2] Japanese Patent Publication No. 2002-345433 [Patent Document 3] Japanese Patent Publication No. 2003-310240 [Non-Patent Document]

[Non-Patent Document 1] Phytochemistry. 91 Jul. 2013 236 [Non-Patent Document 2] Arch Biochem Biophys. 599 Jun. 2016 22

[Problems to be Solved by the Invention]

In this situation, it is seeking to suppress the unpleasant bitterness of the aftertaste unique to xanthohumol and isoxanthohumol, and to increase the content of xanthohumol and isoxanthohumol without compromising the original flavor of the beverage. Container-packed non-fermented beverage and manufacturing method thereof. [Means for solving problems]

The inventors of the present invention have made a review in view of the above-mentioned problems, and found that by using an appropriate amount of a sweet substance, the unpleasant bitterness of the aftertaste of xanthohumol or isoxanthohumol can be masked, without impairing the In the case of the original flavor of the beverage, the content of xanthohumol and isoxanthohumol in the beverage was increased, and the present invention was completed.

The present invention includes the following aspects of the invention. [1] A container-packed non-fermented beverage, which is a container-packed non-fermented beverage containing one or more selected from the group consisting of xanthohumol and isoxanthohumol and a sweet substance, and xanthohumol or isoxanthohumol The content of alcohol is 6 mass ppm or more, and the sweetness degree of the sweet substance derived from sucrose is 0.2 to 14. [2] The non-fermented beverage packed in a container according to [1], wherein the total content of xanthohumol and isoxanthohumol is 12 to 500 ppm by mass. [3] The non-fermented beverage packed in a container according to [1], wherein the total content of xanthohumol and isoxanthohumol is 24-200 ppm by mass. [4] The non-fermented beverage packed in a container according to any one of [1] to [3], wherein the content of xanthohumol is 24 to 200 mass ppm. [5] The non-fermented beverage packed in a container according to any one of [1] to [3], wherein the content of isoxanthohumol is 24 to 200 mass ppm. [6] The non-fermented beverage in a container according to any one of [1] to [5], which is an anti-obesity beverage. [7] The non-fermented beverage packed in a container according to any one of [1] to [6], which is a beverage for suppressing fat accumulation. [8] The non-fermented beverage in a container according to any one of [1] to [7], which is a beer-flavored beverage. [9] A method for manufacturing a container-packed non-fermented beverage, which is the method for manufacturing a container-packed non-fermented beverage according to any one of [1] to [8], which comprises adjusting yellow rot in the container-packed non-fermented beverage A step of the content of alcohol and isoxanthohumol; and a step of adjusting the sweetness degree of the sweet-derived substance in the container-packed non-fermented beverage. [Inventive effect]

According to the present invention, the unpleasant bitterness of the aftertaste unique to xanthohumol and isoxanthohumol can be masked by adjusting the degree of sweetness derived from a sweet substance into a predetermined range, and the In the fermented beverage, the content of xanthohumol and isoxanthohumol is increased compared with conventional products without compromising the flavor originally possessed by the beverage.

Hereinafter, the container-packed non-fermented beverage of this invention and its manufacturing method are demonstrated in detail.

(1. Container-packed non-fermented beverage) 容器 The container-packed non-fermented beverage of the present invention is a container-packed non-fermented beverage containing one or more selected from the group consisting of xanthohumol and isoxanthohumol and sweet substances, and has the characteristics The content of xanthohumol or isoxanthohumol is 6 mass ppm or more, and the sweetness derived from sweet substances is 0.2 to 14 in terms of sucrose. The container-packed non-fermented beverage of the present invention can mask the unpleasant bitterness of the aftertaste unique to xanthohumol and isoxanthohumol by adjusting the sweetness degree of the sweet substance to a predetermined range, In a container-packed non-fermented beverage, the content of xanthohumol and isoxanthohumol can be increased compared to conventional products without compromising the original flavor of the beverage. According to a preferred aspect of the present invention, by continuously drinking the containerized non-fermented beverage of the present invention, the health maintenance and improvement effects caused by the physiologically active effects of xanthohumol and isoxanthohumol can be expected.

Xanthohumol is a component derived from hops, which is obtained by extracting from hops using a solvent. For example, the dried hops are pulverized, etc., and the pellets are immersed in an organic solvent such as alcohol for extraction. Next, the obtained extract can be obtained by concentrating / drying, and then performing separation / refinement using chromatography or the like. Isoxanthohumol is obtained by isomerizing xanthohumol. For example, xanthohumol is isomerized by dissolving xanthohumol in an aqueous ethanol solution and boiling at 100 ° C. for more than 12 hours to obtain a reaction solution containing isoxanthohumol. After the reaction is completed, the obtained reaction solution is freeze-dried, whereby isoxanthohumol can be obtained as a powder. Alternatively, xanthohumol is isomerized by dissolving xanthohumol in a pH 6 phosphate buffer solution and boiling at 100 ° C for 3 to 4 hours to obtain a reaction solution containing isoxanthohumol. An extraction operation is performed on the obtained reaction solution using an organic solvent such as ether, and the obtained extraction solution is concentrated / dried, and then separated / refined using chromatography or the like, thereby obtaining isoxanthohumol. As the xanthohumol and isoxanthohumol used in the present invention, those derived from hops are preferred, and those obtained by organic synthesis can also be used. In addition, xanthohumol and isoxanthohumol are commercially available.

In one embodiment of the container-packed non-fermented beverage of the present invention, the content of xanthohumol is 6 mass ppm or more, preferably 12 mass ppm or more, more preferably 16 mass ppm or more, and even more preferably 24 mass ppm or more. . In addition, in another embodiment of the container-packed non-fermented beverage of the present invention, the content of isoxanthohumol is 6 mass ppm or more, preferably 10 mass ppm or more, more preferably 16 mass ppm or more, and even more preferably 24 mass ppm or more.使 By setting the contents of xanthohumol and isoxanthohumol to the respective ranges described above, it is expected that the physiologically active effects of xanthohumol and isoxanthohumol can be more effectively exerted in a container-packed non-fermented beverage. In addition, as the content of xanthohumol and isoxanthohumol is larger, the physiologically active effects of xanthohumol and isoxanthohumol can be expected to exert, but from the viewpoint of maintaining the flavor originally held by the beverage In other words, in the container-packed non-fermented beverage of the present invention, each content of xanthohumol and isoxanthohumol is preferably 500 mass ppm or less, and more preferably 200 mass ppm or less. In the container-packed non-fermented beverage of the present invention, each may contain xanthohumol and isoxanthohumol alone, and may also contain both xanthohumol and isoxanthohumol. In the case where the container-packed non-fermented beverage of the present invention contains both xanthohumol and isoxanthohumol, in the container-packed non-fermented beverage of the present invention, the total content of xanthohumol and isoxanthohumol is preferably 12 Mass ppm or more, more preferably 24 mass ppm or more. In the container-packed non-fermented beverage of the present invention, the total content of xanthohumol and isoxanthohumol is preferably 500 mass ppm or less, and more preferably 200 mass ppm or less.异 In the container-packed non-fermented beverage of the present invention, isoxanthohumol may be contained by adding directly to the container-packed non-fermented beverage, or may be contained by changing a portion of the xanthohumol to isoxanthohumol. In addition, when referring to "contained" in this specification, there are two cases of a case where it is contained by being dissolved in a container-packed non-fermented beverage and a case where it is contained by being suspended.

The preferred contents of xanthohumol and isoxanthohumol can be appropriately adjusted according to the type or purpose of the container-packed non-fermented beverage.

In the present invention, the contents of xanthohumol and isoxanthohumol can be adjusted by adding xanthohumol and isoxanthohumol to a container-packed non-fermented beverage, respectively. In the case where the non-fermented beverage which becomes the base of the container-packed non-fermented beverage of the present invention originally contains any one or more of xanthohumol and isoxanthohumol, as long as the total amount of these components is adjusted to be within the above range, Just fine.

The sweet substance used in the present invention is not particularly limited as long as it is a substance that can be used in beverages and can cause functional sweetness to humans. For example, sweeteners, spices, and the like can be used. In the present invention, examples of particularly preferred sweeteners include sweeteners such as sugars and high-sweetness sweeteners. One kind of sweet substance may be used, or two or more kinds may be used in combination. These sweeteners can be natural sweeteners or artificial sweeteners. In addition, it is also possible to bring in the substances contained in the raw materials used in non-fermented beverages, and it can also be blended into the beverages separately. in.

Examples of sugars include disaccharides such as granulated sugar (sucrose) and maltose, monosaccharides such as glucose and fructose, oligosaccharides, sugar alcohols such as sorbitol, xylitol, and maltitol. Among these, sucrose, glucose, and fructose are preferred. In addition, it is also possible to use plant extracts such as high fructose liquid sugar, fructose glucose liquid sugar, grape candy sugar liquid sugar, honey, sugar cane juice juice (black molasses), Luo Han Guo, Luo Han Guo extract, licorice root, licorice extract, maple syrup , Molasses, leeches and the like to blend sugars into beverages.

As used herein, the "high-sweetness sweetener" refers to a natural sweetener and a synthetic sweetener having a stronger sweetness than sucrose. Examples of the high-sweetness sweetener include peptide sweeteners, such as aspartame, alitame, neotame, and glycyrrhizin; Flavors, such as stevia sweeteners (including stevia extract and enzymes obtained by enzyme-treating stevia and adding glucose to it) Rebaudioside A (rebaudioside A) A)), licorice extract, etc .; sucrose derivatives, such as sucralose, etc .; synthetic sweeteners, such as potassium acetolactone, saccharin, neohesperidin dihydrochalcone, etc., among which can be suitably used. One or more.

In the container-packed non-fermented beverage of the present invention, the sweetness degree derived from the sweet substance is in the range of 0.2 to 14 in terms of sucrose conversion. In the present invention, by using a sweet substance in a range of 0.2 to 14 in terms of sucrose conversion from the sweetness of the sweet substance, the design quality function originally held by the non-fermented beverage can be maintained while suppressing yellow. The unpleasant bitterness or astringency of the aftertaste unique to stigrol and isoxanthohumol can increase the content of stigrol and isoxanthohumol.

In addition, in this specification, the so-called sweetness degree derived from a sweet substance means the degree of sweetness based on the sweetness of sucrose, and the sweetness of each sweet substance is a person skilled in the art. Widely known. For example, when the sweetness of a 1% by weight solution of sucrose is set to 1, the sweetness of a 1% by weight solution of potassium acetolactone is about 200, and the sweetness of a 1% by weight solution of sucralose is about 600. Table 1 shows the sweetness of other representative sweeteners. In this specification, the sweetness of a container-packed non-fermented drink means the sum of the sweetness of each sweet substance.

As the non-fermented beverage that becomes the base of the container-packed non-fermented beverage of the present invention, as long as it is a beverage that has not been subjected to a fermentation step that uses microorganisms to produce organic matter, and can be blended with xanthohumol and isoxanthohumol, No special restrictions. For example, it can be an alcoholic beverage or a non-alcoholic beverage. In addition, alcohol added to a non-fermented beverage that becomes a substrate to make an alcoholic beverage is also classified as a non-fermented beverage in this specification. Alcohol contained in alcoholic beverages is not particularly limited as long as it is consumed as normal alcohol and contains no microorganisms. Distilled spirits such as whiskey, vodka, rum, shochu, and spirits, and mixed liquors such as liqueur can be used. Either a single type of alcohol or multiple types of alcohol can be used. The alcohol concentration of the alcoholic beverage is not particularly limited, but is preferably 1 to 15% by volume, and more preferably 2 to 9% by volume. As a non-alcoholic beverage, as long as it is a non-fermented beverage with an ethanol content of less than 1.00% by volume, there is no particular limitation. For example, non-alcoholic beer-flavored beverages, carbonated beverages, fruit juice beverages, refreshing beverages, and nutritional beverages can be used.

In the container-packed non-fermented beverage of the present invention, the content of xanthohumol and isoxanthohumol or the sweetness degree derived from sweet substances can be appropriately adjusted according to the type and purpose of the container-packed non-fermented beverage. For example, in the case where the container-packed non-fermented beverage of the present invention is a non-fermented beer-flavored beverage (including alcohol-containing beer-flavored beverages, non-alcoholic beer-flavored beverages, and beer-flavored refreshing beverages), in order not to damage the original beer-flavored beverage, The scent possessed is preferably adjusted to a range of 0.2 to 14 in terms of sucrose, and more preferably a range of 0.6 to 6 in terms of sweetness derived from a sweet substance. In addition, in this specification, a "beer-flavored drink" means a carbonated drink with a beer-like flavor. In particular, the so-called "non-fermented beer-flavored beverage" refers to a beer-flavored beverage that has not been manufactured using a fermentation step using yeast. In addition, for example, the non-fermented beverage packed in the container of the present invention is an alcoholic beverage other than the beer-flavored beverage obtained by adding alcohol such as whiskey, brandy, shochu, and spirits to the non-fermented beverage that becomes the base, and the beverage is originally In the case of relatively high sweetness (such as sparkling wine, etc.), it is preferable to adjust the sweetness of the sweet substance to a range of 0.6 to 14 in terms of sucrose, and more preferably a range of 1 to 14. . In addition, for example, the non-fermented beverage packed in the container of the present invention is an alcoholic beverage other than the beer-flavored beverage obtained by adding alcohol such as whiskey, brandy, shochu, and spirits to the non-fermented beverage that becomes the base, and the beverage is originally In the case of relatively low sweetness (for example, highball), it is preferable to adjust the sweetness of the sweet substance to a range of 0.2 to 14 in terms of sucrose, more preferably 0.2. The range of ~ 1. In addition, for example, when the container-packed non-fermented beverage of the present invention is a non-alcoholic beverage other than beer-flavored beverages such as carbonated beverages, fruit juice beverages, refreshing beverages, and nutritional beverages, it is preferred that the sweetness derived from sweet substances The taste is adjusted to a range of 0.2 to 14 in terms of sucrose, more preferably a range of 0.6 to 14. In these non-fermented beverages packed in containers, the total content of xanthohumol and isoxanthohumol is preferably 12 mass ppm or more, more preferably 16 mass ppm or more, even more preferably 22 mass ppm or more, and particularly preferably 24 The mass ppm or more is preferably 500 mass ppm or less, and more preferably 200 mass ppm or less, as long as it is appropriately adjusted in accordance with the type and purpose of the container-packed non-fermented beverage.

In one embodiment of the present invention, the container-packed non-fermented beverage of the present invention is preferably a non-fermented beer-taste beverage. Non-fermented beer-flavored beverages can be non-alcoholic beverages, alcoholic beverages containing alcohol, and also beer-flavoured refreshing beverages.

In addition, in one embodiment of the present invention, the container-packed non-fermented beverage of the present invention can be made into a carbonated beverage by containing carbon dioxide gas. If the present invention is applied to carbonated beverages, in addition to improving the taste defects of beverages containing bitter substances and citric acid and / or malic acid, it can also moderately reduce the irritation caused by carbon dioxide gas. Therefore, carbonated beverages are One of the better aspects of the present invention.

Carbon dioxide gas can be supplied to the beverage using methods generally known to those skilled in the art. For example, although not limited to this, carbon dioxide can be dissolved in a beverage under pressure, and carbon dioxide can be mixed with the beverage in a pipe using a mixer such as a carbonater from Tuchenhagen. In addition, carbon dioxide can be absorbed into the beverage by spraying the beverage into a tank filled with carbon dioxide, and the beverage can also be mixed with carbonated water. It is appropriate to use these means to adjust the carbon dioxide gas pressure.

In the case where the container-packed non-fermented beverage of the present invention is a carbonated beverage, it preferably has a carbon dioxide gas pressure of 1.0 to 3.5 kg / cm ² , and more preferably 1.2 to 2.5 kg / cm ² . The carbon dioxide gas pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. For example, the temperature of the sample is set to 20 ° C, and the gas in the air in the container is vented (deflated) in the gas volume measuring device, and the carbon dioxide gas pressure is measured after shaking.

The container-packed non-fermented beverages of the present invention have a relatively high content of xanthohumol and isoxanthohumol with various physiological activities, and the unpleasant bitterness or astringency of the aftertaste accompanied by the compression does not damage the original non-fermented beverage Scent, so you can continue drinking without force, expecting various effects. Specifically, xanthohumol is known to have a fat accumulation inhibitory effect (see Non-Patent Documents 1 and 2), and it is known to have an effect of preventing or improving obesity by suppressing fat accumulation. In addition, it is known that isoxanthohumol has an anti-obesity effect, a fat accumulation suppression effect, and a weight suppression effect (see Patent Document 1). Therefore, according to a preferred aspect of the present invention, the container-packed non-fermented beverage of the present invention can be used as an anti-obesity beverage, and further used as a fat accumulation suppression beverage. By continuously drinking the container-packed non-fermented beverage of the present invention, it is possible to suppress the accumulation of fat in the body through the daily diet, and to expect health maintenance and improvement effects.

The pH of the container-packed non-fermented beverage of the present invention is not particularly limited, but is preferably in the range of 2-8.

The container-packed non-fermented beverage of the present invention may be added with various additives as needed within a range that does not hinder the effects of the present invention. For example, as long as it does not hinder the effect of the present invention, colorants, foam formers, flavors, bitters, peptide-containing substances, proteinaceous substances such as amino acids, and ascorbic acid can be added as needed. Oxidants, various sour ingredients, alcohol, etc.

(2. Manufacturing method of container-packed non-fermented beverage) The container-packed non-fermented beverage of the present invention can be adjusted to a predetermined range by adjusting the content of xanthohumol and isoxanthohumol and the degree of sweetness derived from sweet substances, respectively. And make it. That is, the method for manufacturing a container-packed non-fermented beverage of the present invention includes the steps of adjusting the content of xanthohumol and isoxanthohumol in the container-packed non-fermented beverage; Sweetness steps.

In the manufacturing method of the present invention, the adjustment of the content of xanthohumol and isoxanthohumol can be performed at any time during or after the production of the container-packed non-fermented beverage. For example, it may be performed before, during, or after any manufacturing step, and may also be performed before, during, or after a plurality of steps. It is only necessary that the contents of xanthohumol and isoxanthohumol in the final container-packed non-fermented beverage fall within a predetermined range.

For example, in the case of manufacturing a non-fermented beer-flavored beverage, it includes a saccharification step of saccharifying a raw material containing malt; a filtering step of filtering the saccharified liquid to obtain wort; adding hops to the wort and boiling A boiling step; after the boiling step, a separation step for separating sediment from the hot wort; a filtering step for filtering the obtained separation liquid; and adding degassed water, carbon dioxide gas, flavoring ingredients and, if necessary, to the filtration liquid Alcohol preparation steps. Non-fermented beer-flavored beverages made using malt as a raw material are firstly added to a mixture of wheat, malt, and other materials, as needed, other cereals, starch, sugars, bitters, and colorants, and water mixtures are added as needed. Enzymes such as amylase are gelatinized, saccharified, and filtered to prepare a saccharified solution. If necessary, hops or bitter materials are added to the saccharified solution and boiled, and solid components such as coagulated protein are removed in a clarification tank. As an alternative to this saccharification solution, hops can also be added to the malt extract obtained by adding warm water and boiling. Hops can be mixed at any stage from the beginning of boiling to the end of boiling. The conditions in the saccharification step, the boiling step, the solid content removal step, and the like may be any known conditions. After boiling, the obtained wort is filtered, and non-fermented beer-flavored beverages are obtained by adding water, carbon dioxide gas, flavoring ingredients, and optionally alcohol to the obtained filtrate. In the foregoing steps, in order to obtain a better flavor as a beer-taste beverage, the addition of aroma components such as fatty acid esters, ethyl acetate, and isoamyl acetate may be performed at any step until filling. In addition, in the case of manufacturing non-fermented beer-flavored beverages that do not use malt as a raw material, first, liquid sugar containing a carbon source, nitrogen sources other than amino acid-containing materials, hops, pigments, etc. Mix with warm water to make a liquid sugar solution. This liquid sugar solution was boiled. When hops are used as a raw material, hops may be mixed into the liquid sugar solution during boiling, not before the start of boiling. By adding water, carbon dioxide gas, flavoring ingredients and optionally alcohol to the boiled liquid sugar solution, a non-fermented beer-taste beverage is obtained. In the foregoing steps, in order to obtain a better flavor as a beer-taste beverage, the addition of aroma components such as fatty acid esters, ethyl acetate, and isoamyl acetate may be performed at any step until filling. Xanthohumol isomerizes by experiencing heat at about 96 ° C and changes to isoxanthohumol. Therefore, the adjustment of the xanthohumol content is preferably performed after the boiling step. On the other hand, isoxanthohumol is thermally stable, so adjustment of the isoxanthohumol content can be performed at any time. The same is true for the manufacture of other non-fermented beverages. The adjustment of the isoxanthohumol content can be performed at any time, and the adjustment of the xanthohumol content in the case of a step accompanied by heat is preferably performed after this step . In addition, from the viewpoint of yield, the adjustment of the content of xanthohumol and the adjustment of the content of isoxanthohumol are preferably performed in a later step as much as possible.

The production method of the present invention includes a step of adjusting the content of the sweet substance in the container-packed beverage so that the sweetness degree of the sweet substance derived from sucrose is 0.2 to 14. The timing of adjusting the sweetness degree derived from sweet substances can be implemented at any time during the manufacture of container-packed non-fermented beverages or after manufacture. For example, it may be performed before, during, or after any manufacturing step, and may also be performed before, during, or after a plurality of steps. It is only necessary that the degree of sweetness derived from a sweet substance in the final container-packed non-fermented beverage is within a predetermined range.

In the manufacturing method of the present invention, the order of the adjustment steps is not particularly limited, and two or more of the adjustment steps may be performed simultaneously.

The container for a non-fermented beverage in the present invention is not particularly limited, as long as it is a resin container such as a PET bottle, a paper container such as a carton, a glass container such as a glass bottle, a metal container such as an aluminum can or a steel can, and an aluminum foil bag Any container used in a usual beverage composition can be used.

[Example]

Hereinafter, the present invention will be described in further detail through examples, but the present invention is not limited by these examples.

<Preparation of xanthohumol and isoxanthohumol> 黄 As xanthohumol for the preparation of non-fermented beer-flavored beverages of Examples 1 to 28 and Comparative Examples 1 to 3, Xanthopure (Hopsteiner) was used. As isoxanthohumol, Xanthopure (produced by Hopsteiner) was converted to isoxanthohumol and used in the following method. First, Xanthopure (produced by Hopsteiner) was dissolved in water-containing ethanol (5% ethanol concentration), and the mixture was heated and refluxed for more than 12 hours while being stirred in an oil bath set at 100 ° C. After the reaction is completed, isoxanthohumol is obtained as a powder by freeze-drying for subsequent preparation. In addition, the conversion from xanthohumol to isoxanthohumol accompanying heating was confirmed by qualitative analysis using an LC-MS / MS system (TSQ Quantiva, Thermo Fisher Scientific).

<Preparation of beer-flavored beverage> (Examples 1-28) Prepare a non-fermented beer-flavored beverage as follows. 20 20 kg of malt was pulverized into an appropriate particle size and charged into a feed tank, and 120 L of warm water was added thereto to prepare a mash of about 50 ° C. After keeping it at 50 ° C for 30 minutes, the temperature was gradually raised and saccharification was performed at 65 ° C to 72 ° C for 60 minutes. After the mashed mash is heated to 77 ° C, it is moved to a wort filter tank and filtered to obtain a filtrate. A part of the obtained filtrate was decanted and warm water was added. At this time, the mixing ratio of the filtrate and the warm water was adjusted so that the total amount of the extract components at the time of completion of boiling became about 4.0% by weight. The production scale was set to 100 L, about 100 g of hops, and about 40 g of commercially available caramel color (type I) were added, and the mixture was boiled at 100 ° C for 80 minutes. Sediment was separated from the boiled liquid and cooled to about 2 ° C. A part of the cooling liquid was taken out, and an appropriate amount of cold water was added so that the total amount of the extract component of the final product became 0.3% by weight to be diluted. Using lactic acid as a pH adjuster, an appropriate amount of a pH adjuster, an antioxidant, a fragrance, and a carbon dioxide gas was added to the diluted solution, and after filtering, the xanthohumol and isoxanthohumol were added so as to have the concentrations described in Tables 2 and 3. , Sweet substances and barley spirits to obtain the non-fermented beer flavor beverages of Examples 1-28.

(Comparative Examples 1 to 3) 非 A non-fermented beer-taste beverage was obtained in the same manner as in Examples 1 to 28, except that xanthohumol, isoxanthohumol, and sweet substances were added so as to have the concentrations described in Table 4.

For each of the non-fermented beer-taste beverages obtained, a functional evaluation (intensity of sweetness, unpleasant bitterness of aftertaste, flavor improvement effect, comprehensive evaluation) was performed based on the following evaluation criteria by 4 professional reviewers, and an evaluation score was calculated. The average score. The results are shown in Tables 2 to 4 respectively. (Evaluation of the intensity of sweetness) 1: Weak 2: Slightly weak 3: Good 4: Slightly strong 5: Strong (Evaluation of unpleasant bitterness of aftertaste) 1: Weak 2: Slightly weak 3: Good 4: Slightly strong 5: Strong (evaluation of flavor improvement effect) 1: None 2: Only slightly 3: Slightly 4: Yes 5: Quite (comprehensive evaluation of non-fermented beer flavored drinks) 1: Not delicious 2: Normal 3: Slightly delicious 4 : Delicious 5: Very delicious

As shown in Tables 2 and 3, by adjusting the sweetness degree of the sweet substance-derived substances to a range of 0.2 to 14 in terms of sucrose, it is possible to suppress even when the contents of xanthohumol and isoxanthohumol are increased. The unpleasant bitterness of the aftertaste improves the aroma of the non-fermented beer-taste beverage without compromising the natural sweetness of the non-fermented beer-taste beverage (Examples 1 to 28). On the other hand, as shown in Table 4, when the degree of sweetness derived from a sweet substance is not within a predetermined range, the unpleasant bitterness of the aftertaste cannot be sufficiently covered, and the aroma of a non-fermented beer-taste beverage cannot be improved. (Comparative Examples 1, 2). In addition, when the degree of sweetness derived from a sweet substance exceeds a predetermined range, although the unpleasant bitterness of the aftertaste can be masked, the sweetness is too strong and it will damage the natural sweetness of the non-fermented beer taste beverage. Results of taste (Comparative Example 3). [Industrial availability]

According to the present invention, by adjusting the degree of sweetness derived from a sweet substance into a predetermined range, it is possible to improve the fulgosol and isoflavol content without damaging the flavor originally held by the container-packed non-fermented beverage. content. According to a preferred aspect of the present invention, by continuously drinking the containerized non-fermented beverage of the present invention, the health maintenance and improvement effects caused by the physiologically active effects of xanthohumol and isoxanthohumol can be expected.

Claims (9)

A container-packed non-fermented beverage, which is a container-packed non-fermented beverage containing one or more selected from the group consisting of xanthohumol and isoxanthohumol and a sweet substance, and xanthohumol or The content of isoxanthohumol is 6 mass ppm or more, and the degree of sweetness derived from sweet substances is 0.2 to 14 in terms of sucrose. For example, the container-packed non-fermented beverage in the first scope of the patent application, wherein the total content of xanthohumol and isoxanthohumol is 12 to 500 mass ppm. For example, the container-packed non-fermented beverage in item 1 of the scope of patent application, wherein the total content of xanthohumol and isoxanthohumol is 24-200 ppm by mass. For example, a container-packed non-fermented beverage according to any one of claims 1 to 3, wherein the content of xanthohumol is 24-200 ppm by mass. For example, the container-packed non-fermented beverage according to any one of claims 1 to 3, wherein the content of isoxanthohumol is 24 to 200 mass ppm. For example, a non-fermented beverage packed in a container according to any one of claims 1 to 5 is an anti-obesity beverage. For example, a container-packed non-fermented beverage according to any one of claims 1 to 6, which is a beverage for inhibiting fat accumulation. For example, a container-packed non-fermented beverage according to any one of claims 1 to 7, which is a beer-flavored beverage. A method for manufacturing a container-packed non-fermented beverage, which is a method for manufacturing a container-packed non-fermented beverage according to any one of claims 1 to 8, which includes adjusting xanthohumol and isopropyl in the container-packed non-fermented beverage. A step of xanthohumol content; and a step of adjusting the sweetness of the sweet-derived substance in the container-packed non-fermented beverage.