TW202031886A - Beer-taste beverage - Google Patents

Abstract

The present invention provides a beer-taste beverage that includes anserine and an iso-[alpha]-acid, the anserine content of the beer-taste beverage being 280-600 ppm. According to the present invention, it is possible to provide a beverage that has an excellent flavor while including an iso-[alpha]-acid.

Description

Beer flavored beverage

The present invention relates to beer-flavored beverages.

In beer-flavored beverages, hops and hop extracts are sometimes blended for the purpose of imparting a moderate bitterness and aroma. It is known that iso-α acid, a bitter component contained in hops, presents a bitter taste that easily remains in the mouth (bitter aftertaste). ), and become a problem in product design. For this problem, neotame is blended as a masking agent to try to mask the bitter aftertaste of iso-α acids (Patent Document 1). [Prior Technical Literature] [Patent Literature]

Patent Document 1: Japanese Patent Application Publication No. 2012-244971

[The problem to be solved by the invention]

However, the neotame used in Patent Document 1 has a strong sweetness itself, and therefore affects the taste and aroma of the beverage, and has limitations in product design. Therefore, a method for reducing the bitter aftertaste without greatly changing the taste and aroma of beer-flavored beverages containing iso-α acids is sought.

The subject of the present invention is to provide a beer-flavored beverage with less bitter aftertaste even if it contains iso-α acid. [Means to solve the problem]

The present invention relates to a beer-flavored beverage containing methcarnosine and iso-α acid, and the content of the aforementioned methcarnosine is 280-600 ppm. [Effects of the invention]

According to the present invention, it is possible to provide a beer-flavored beverage with less bitter aftertaste even if it contains iso-α acid.

The inventors of the present invention have conducted intensive studies on the above-mentioned problems, and found that by containing a specific amount of methycarnosine, a beer-flavored beverage with less bitter aftertaste can be obtained, and finally completed the present invention.

The beer-flavored beverage of the present invention contains methcarnosine and iso-alpha acid.

Methcarnosine, (β-alanine-1-methyl-L-histidine) is an imidazole dipeptide in which β-alanine is bonded to 1-methyl-L-histidine, known It has various functions such as anti-fatigue effect, active oxygen elimination ability, blood pressure lowering effect, anti-inflammatory effect, and uric acid lowering effect. The methcarnosine in the beer-flavored beverage of the present invention can be blended with extracts from muscles of animals or fish, and can also be blended with commercially available thyroxine preparations. As an extraction method of methcarnosine, as long as it is a conventional technique, it can be used without any limitation, and it can be purified as needed. Moreover, it is also possible to combine and use 1 type or 2 or more types mentioned above. Commercially available methcarnosine preparations include, for example, L-mecarnosine nitrate (Fuji Film Wako Pure Chemical Industries, Ltd.), Marine Active (Yaizu Aquatic Chemical Industry Co., Ltd.), and the like. In the case of using an extract or a methcarnosine preparation, excipients such as dextrin may be blended as necessary, but the excipients included are preferably those that do not affect the flavor of beer-flavored beverages.

From the viewpoint of reducing the bitter aftertaste derived from iso-α acids, the content of mecarnosine in the beer-flavored beverage of the present invention is 280 ppm or more, more preferably 290 ppm or more, and still more preferably 300 ppm or more. Also, although Mecarnosine has no taste, it is an amino acid and it is assumed that it contributes to the increase of richness and richness. Therefore, from the viewpoint of achieving the taste balance of beer-flavored beverages, it is preferably 600 ppm or less. It is 550 ppm or less, and it can also be set as the range of these arbitrary combinations. In this specification, the content of methcarnosine in the beer-flavored beverage of the present invention is measured by high performance liquid chromatography (HPLC).

The beer-flavored beverage of the present invention contains iso-α acid. Iso-α acid is a bitter component of hops derived from raw materials used in beer production, and is a component of α acid isomerization. The bitterness of the iso-α acid contributes to the beer flavor feeling imparted to the beverage. The iso-alpha acid in the beer-flavored beverage of the present invention can be derived from hops as a raw material, can also be blended with extracts from hops, or can be blended with commercially available iso-alpha acid preparations. As an extraction method of hops, any conventional technique can be used without any limitation, and purification can be carried out as needed. Moreover, it is also possible to combine and use 1 type or 2 or more types mentioned above. As an iso-α acid preparation, for example, Isohop (BARTH-HAAS GROUP) or the like may be mentioned.

From the viewpoint of imparting beer-like bitterness, the content of the iso-α acid in the beer-flavored beverage of the present invention is preferably 5 ppm or more, more preferably 10 ppm or more, and from the viewpoint of not adding excessive bitterness, It is preferably 40 ppm or less, more preferably 30 ppm or less, and it can also be set in the range of any combination of these. In this specification, the content of the iso-α acid in the beer-flavored beverage of the present invention is determined in accordance with Method 7.7 of the analytical method "Analytica-EBC" issued by EBC (European Brewery Convention).

The beer-flavored beverage of the present invention can also be produced in the same manner as a conventional beer-flavored beverage containing iso-α acid, except for the addition of methcarnosine. Here, the beer-flavored beverage may be a beer-flavored beverage containing alcohol or a non-alcoholic beer-flavored beverage. Methcarnosine is an amino acid and it is assumed to contribute to the increase in richness and richness. Therefore, from the viewpoint of achieving a balance of refreshment and other flavors, it is preferable to adjust the concentration of the extract as necessary to express the flavor of beer The concentration of the original extract of the beverage is preferably 10.0˚P or less, and more preferably 8.0˚P or less. The original wort concentration affects the richness and taste of beer-flavored beverages, and becomes an indicator of beer concentration, which is measured using an alcohol analyzer (Alcolyzer) (Anton Paar). The manufacturing method in each case is illustrated below, but the present invention is not limited by these aspects.

As an aspect of the beer-flavored beverage of the present invention, a beer-flavored beverage containing alcohol can be exemplified. However, in addition to adding mecarnosine in the manufacturing step of the beer-flavored beverage, it can be compared with a general beer-flavored beverage containing iso-α acid. Made in the same way. In addition, alcohol at this time means ethanol, and the content of ethanol is preferably 1% to 5% in terms of volume ratio, but it is not particularly limited. Furthermore, the source of the alcohol content contained in the beer-flavored beverage is not limited to fermentation and non-fermentation. Hereinafter, the manufacturing procedure of a general beer flavored beverage is shown. General beer-flavored beverages may be manufactured as follows, and there are those using malt as a raw material and those not using malt as a raw material.

For beer-flavored beverages containing alcohol produced by using malt as a raw material, first of all, in addition to malt and other wheat, it may also contain other grains, starches, sugars, bitters, or colorants and other raw materials and water mixtures as needed. Enzymes such as amylase need to be added to make it gelatinized and saccharified, and then filtered to become a saccharification liquid. If necessary, add hops, bitterness, etc. to the saccharification liquid and boil it, and remove solid components such as coagulated protein in the clarification tank. As an alternative to this saccharification liquid, warm water can also be added to the malt extract and then hops are added to it and boiled. Hops can be mixed at any stage from the beginning of boiling to the end of boiling. The conditions in the saccharification step, boiling step, solid content removal step, etc., may be any known conditions. The conditions in the fermentation/storage step, etc., may be any known conditions. The obtained fermentation liquid is filtered, and carbon dioxide gas is added to the obtained filtrate. After that, it is filled into a container and undergoes a sterilization step to obtain the target beer-flavored beverage. The addition of methycarnosine in the foregoing steps can also be carried out in any step before filling.

A beer-flavored beverage containing alcohol that is manufactured without using malt as a raw material. It is a nitrogen source, hops, pigments, etc., as amino acid-containing materials other than liquid sugar containing carbon sources, wheat or malt, and warm water. Mix and become a liquid sugar solution. Boil the liquid sugar solution. In the case of using hops as a raw material, the hops may not be boiled before, but mixed to the liquid sugar solution during boiling. As a substitute for this saccharification liquid, you can also add warm water to the extract using raw materials other than malt, then add hops to it and boil it. Hops can be mixed at any stage from the beginning of boiling to the end of boiling. The conditions in the fermentation/storage step, etc., may be any known conditions. The obtained fermentation liquid is filtered, and carbon dioxide gas is added to the obtained filtrate. After that, it is filled into a container and undergoes a sterilization step to obtain the target beer-flavored beverage. The addition of methycarnosine in the foregoing steps can also be carried out in any step before filling.

For non-fermented and alcohol-containing beer-flavored beverages, regardless of whether malt is used or not, the alcohol content of the final product can be adjusted by adding raw material alcohol, etc. The addition of the raw material alcohol can be carried out in any step from the saccharification step to the filling step. In the foregoing steps, the addition of methcarnosine can also be performed in any step before filling.

As an aspect of the beer-flavored beverage of the present invention, a non-alcoholic beer-flavored beverage can be exemplified. However, in addition to the addition of mecarnosine in the manufacturing step of the beer-flavored beverage, it can be compared with general non-alcoholic beer flavors containing iso-α acids. Drinks are made in the same way. Hereinafter, the manufacturing process of a general non-fermented non-alcoholic beer-flavored beverage is shown below. By not having a fermentation step using yeast, non-alcoholic beer-flavored beverages such as non-alcoholic beer can be produced more easily. Generally, non-fermented non-alcoholic beer-flavored beverages can be produced in the following manner, either using malt as a raw material and those not using malt as a raw material.

Non-alcoholic beer-flavored beverages manufactured using malt as a raw material. First of all, in addition to malt and other wheat, it may also contain other grains, starches, sugars, bitters, or colorants and other raw materials and water mixtures as required. Add enzymes such as amylase to make it gelatinized and saccharified, and then filtered to become a saccharification liquid. If necessary, add hops, bitterness, etc. to the saccharification liquid and boil it, and remove solid components such as coagulated protein in the clarification tank. As an alternative to this saccharification liquid, warm water can also be added to the malt extract and then hops are added to it and boiled. Hops can be mixed at any stage from the beginning of boiling to the end of boiling. The conditions in the saccharification step, boiling step, solid content removal step, etc., may be any known conditions. After boiling, the obtained wort is filtered, and carbon dioxide gas is added to the obtained filtrate. Thereafter, it is filled into a container and undergoes a sterilization step to obtain the target non-alcoholic beer-flavored beverage. The addition of methycarnosine in the foregoing steps can also be carried out in any step before filling.

When manufacturing a non-alcoholic beer-flavored beverage that does not use malt as a raw material, first, use liquid sugar containing carbon sources, wheat or malt as nitrogen sources, hops, pigments, etc., and warm water as amino acid-containing materials. Mix together to form a liquid sugar solution. Boil the liquid sugar solution. In the case of using hops as a raw material, the hops may not be boiled before, but mixed to the liquid sugar solution during boiling. Add carbon dioxide gas to the boiled liquid sugar solution. Thereafter, it is filled into a container and undergoes a sterilization step to obtain the target non-alcoholic beer-flavored beverage. In the foregoing steps, the addition of methcarnosine can also be carried out in any step before filling.

The "beer-flavored beverage" in this specification means a carbonated beverage having a beer-like flavor. That is, the beer-flavored beverages in this specification include all beer-flavored carbonated beverages unless specifically excluded. Among them, "non-alcoholic beer-flavored beverage" means a beer-flavored beverage with an alcohol content of less than 1%, and preferably contains substantially no alcohol. Here, beverages that do not substantially contain alcohol, and beverages that contain a very small amount of alcohol to an undetectable level are not excluded. The alcohol content is rounded to the nearest 0.0%, and the alcohol content is rounded to 0.00% to be included in the non-alcoholic beer flavored beverage. The types of beer-flavored beverages of the present invention include, for example, non-alcoholic beer-flavored beverages, beer-flavored soft drinks, and the like. In addition, the "alcohol content (alcohol content)" here means the content of ethanol, excluding aliphatic alcohol.

The alcohol content of the beer-flavored beverage of the present invention means the content (v/v%) of alcohol in the beverage, which can be measured by any conventional method, for example, can be measured by a vibrating densitometer. Specifically, it is possible to prepare a sample in which carbon dioxide is removed from the beverage through filtration or ultrasonic waves, and then distill the sample directly to measure the density of the obtained distillate at 15°C, and use the analytical method prescribed by the Japan National Tax Agency (Heisei 19 National Tax Agency Directive No. 6, revised on June 22, 2007) attached table "Table 2 Alcohol content and density (15℃) and specific gravity (15/15℃) conversion table" Got. When the alcohol content is less than 1.0%, a commercially available alcohol measuring device or gas chromatograph can also be used.

From the viewpoint of imparting a sense of alcohol, fatty alcohol may be added to the beer-flavored beverage of the present invention. The aliphatic alcohol is not particularly limited as long as it is a conventional one, but it is preferably an aliphatic alcohol having 4 to 5 carbon atoms. In the present invention, as preferred aliphatic alcohols, those with 4 carbon atoms may exemplify 2-methyl-1-propanol and 1-butanol, and those with 5 carbon atoms may exemplify 3-methyl-1-butanol. Alcohol, 1-pentanol, 2-pentanol, etc. These can be used 1 type or in combination of 2 or more types. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007 mass%, more preferably 0.0003 to 0.0006 mass%. In this specification, the content of aliphatic alcohol can be determined using headspace phase chromatography.

(Calorie) Among the beer-flavored beverages of the present invention, non-alcoholic beer-flavored beverages are expected to be low-calorie in accordance with recent low-calorie preferences. Therefore, the number of calories of the beer-flavored beverage of the present invention is preferably less than 20 kcal/100 mL.

The number of calories contained in the beer-flavored beverage of the present invention is basically calculated based on the "Analytical Methods for Nutritional Ingredients etc. in Nutrition Labeling Standards" disclosed in the Japanese Health Promotion Act. That is, in principle, it can be regarded as multiplying the quantitative amount of various nutrients by the calorie conversion coefficient of each component (protein: 4 kcal/g, lipid: 9 kcal/g, carbohydrate: 4 kcal/g, dietary fiber: 2 kcal/g, alcohol: 7 kcal/g, organic acid: 3 kcal/g). For details, please refer to "Analysis Methods of Nutritional Ingredients in Nutrition Labeling Standards, etc.".

The specific method for measuring the amount of each nutrient contained in the beer-flavored beverage of the present invention may be based on the various analytical methods described in the Japanese Health Promotion Act "Analytical Methods of Nutrients in Nutrition Labeling Standards, etc.". Alternatively, the Japan Food Analysis Center may be entrusted to obtain such calories and/or nutrient content.

(Sugar) The sugar contained in the beer-flavored beverage of the present invention refers to the sugar based on the nutritional labeling standards of foods (Announcement No. 176 by the Ministry of Health, Labour and Welfare of Japan in 2015). Specifically, carbohydrate refers to a product obtained by removing protein, lipid, dietary fiber, ash, alcohol, and moisture from food. In addition, the amount of carbohydrates in the food is calculated by subtracting the amount of protein, lipid, dietary fiber, ash, and water from the weight of the food. At this time, the amounts of protein, lipids, dietary fiber, ash, and water are measured by the method disclosed in the nutrition labeling standard. Specifically, the amount of protein is measured by nitrogen quantitative conversion algorithm; the amount of lipid is measured by ether extraction method, chloroform-methanol mixed liquid extraction method, Grignard method, acid decomposition method or Ross-Gortriba method; dietary fiber The amount is determined by high performance liquid chromatography or Prosky method; the amount of ash is determined by magnesium acetate added ashing method, direct ashing method or sulfuric acid added ashing method, and the amount of water is determined by Karl Fischer method and drying aid Method, vacuum overheating drying method, normal pressure heating drying method or plastic film method.

In accordance with recent low-sugar preference, it is desired that the beer-flavored beverage of the present invention is low-sugar. Therefore, the sugar content of the beer-flavored beverage of the present invention is preferably less than 2.5 g/100 mL. Also, the lower limit is not particularly set.

(Sour Flavor) As the sour material used in the beer-flavored beverage of the present invention, it is preferable to use one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid. In the present invention, succinic acid, tartaric acid, fumaric acid, glacial acetic acid, etc. may also be used as acids other than the aforementioned acids. As long as these are approved to be added to food, they can be used without restriction. In the present invention, from the viewpoint of appropriately imparting a mild sourness, it is preferable to use a combination with lactic acid; from the viewpoint of appropriately imparting a slightly irritating sourness, it is preferable to use a combination with phosphoric acid.

In the beer-flavored beverage of the present invention, the content of the sour material, in terms of citric acid, is preferably 200 ppm or more, more preferably 550 ppm or more, and still more preferably 700 ppm or more from the viewpoint of imparting beer flavor. Furthermore, from the viewpoint of sourness, it is preferably 15000 ppm or less, more preferably 5500 ppm or less, and still more preferably 2000 ppm or less. Therefore, in the present invention, the content of the sour material, in terms of citric acid, may be 200 ppm to 15000 ppm, preferably 550 ppm to 5500 ppm, more preferably 700 ppm to 1500 ppm. In addition, in this specification, the citric acid conversion amount means the amount converted from the acidity of each acidity based on the acidity of citric acid. For example, the conversion amount of citric acid equivalent to 100 ppm of lactic acid is converted into 120 ppm, the conversion amount of citric acid equivalent to 100 ppm of phosphoric acid is converted to 200 ppm, and the conversion amount of citric acid equivalent to 100 ppm of malic acid is converted to 125 ppm.

The content of the sour flavor in the beer-flavored beverage is calculated by analysis such as high performance liquid chromatography (HPLC).

(Hops) In the beer-flavored beverage of the present invention, hops can be used as part of the raw material. Due to the tendency of the flavor to resemble beer, hops are preferably used as part of the raw materials. When hops are used, general granular hops, powdered hops, and hop extracts used in the production of beer and the like can be appropriately selected and used according to the desired flavor. In addition, processed hops such as isomerized hops and reduced hops can also be used. The hops used in the beer-flavored beverage of the present invention contain these substances. In addition, the addition amount of hops is not particularly limited, but is typically about 0.0001 to 1% by weight based on the total amount of the beverage.

(Other raw materials) In the beer-flavored beverage of the present invention, other raw materials may be used as needed within the range that does not hinder the effects of the present invention. For example, sweeteners (including high-intensity sweeteners), bitters, flavors, yeast extracts, colorants such as caramel pigments, soy saponin, or saponins can be used as needed within the range that does not hinder the effects of the present invention. Plant extracts such as saponin, plant proteins and peptides such as corn or soybeans, proteinaceous substances such as bovine serum albumin, seasonings such as dietary fiber or amino acids, and antioxidants such as ascorbic acid.

In this way, the beer-flavored beverage of the present invention can be obtained. From the viewpoint of improving the flavor of the beverage, the beer-flavored beverage of the present invention has a pH of 3.0 to 5.0, preferably 3.0 to 4.5, and more preferably 3.0 to 4.0.

(Container-packed drinks) The beer-flavored beverage of the present invention may be a container. There are no restrictions on the shape of the container, and it can be filled into sealed containers such as bottles, cans, wine barrels, or PET bottles to make containerized beverages. [Example]

Hereinafter, examples are shown to specifically explain the present invention, but the present invention is not limited by the following examples.

＜Preparation of beer-flavored drinks＞ Examples 1 to 2, Comparative Example 1 To a commercially available alcohol-blended beer-flavored beverage (original wort 12.5˚P) containing 23.4 ppm of iso-α acid, add the amount of thyroxine (L-metrosine nitrate, the purity of thyroxine is 78.1%, as shown in Table 1). Fujifilm Wako Pure Chemical Co., Ltd.) to prepare beer-flavored beverages.

Examples 3 to 4, Comparative Example 2 To a commercially available alcohol-blended beer-flavored beverage (original wort 7.2˚P) containing 17.7 ppm of iso-α acid, the amount described in Table 2 was added with the amount of thyroxine (L-metrosine nitrate, the purity of thyroxine was 78.1%, Fujifilm Wako Pure Chemical Co., Ltd.) to prepare beer-flavored beverages.

Examples 5-6, Comparative Example 3 To a commercially available non-alcoholic beer-flavored beverage containing 15.9 ppm of iso-alpha acid, add the amount described in Table 3 of methcarnosine (L-methcarnosine nitrate, methcarnosine purity 78.1%, Fuji Film Wako Pure Chemical Co., Ltd. System) to prepare beer-flavored beverages.

For the obtained beer-flavored beverages, five professional panelists evaluated the bitter aftertaste based on the following evaluation criteria, and calculated the average of the evaluation scores. The results are shown in Tables 1 to 3. (Evaluation of bitter aftertaste) 1: Can't feel it. 2: Feel slightly. 3: A certain degree of feeling. 4: Feel clearly. 5: Feel strongly.

As shown in Tables 1 to 3, it is shown that the beer flavored beverages of Examples 1 to 6 with 300 ppm or more of methcarnosine added have reduced bitter aftertaste compared to the beer flavored beverages of Comparative Examples 1 to 3 without methcarnosine added . In addition, none of the beer-flavored beverages of Examples 1 to 6 greatly changed the taste and aroma of the beer-flavored beverages before the addition due to the addition of methcarnosine, but they were different from the beer-flavored beverages with the original wort of 12.5˚P. Compared with the beverages of Examples 1 and 2 of Mecarnosine, the beer-flavored beverage with the original wort of 7.2˚P or the non-alcoholic beer-flavored beverages of Examples 3 to 6 in which Mecarnosine is added has an excellent taste balance. The tendency. [Industrial availability]

According to the present invention, even with iso-α acids, beverages with good flavor can be provided.

Claims (3)

A beer-flavored beverage comprising methcarnosine and iso-α acid, and the content of the aforementioned methcarnosine is 280-600 ppm. For example, the beer-flavored beverage of claim 1, in which the original extract concentration is less than 8.0˚P. For example, the beer-flavored beverage of claim 1, which is a non-alcoholic beer-flavored beverage.