TWI712365B - Non-fermented beer flavored non-alcoholic beverage - Google Patents

Abstract

The subject of the present invention is to provide a non-fermented beer-flavored non-alcoholic beverage with excellent mellow aroma, good mouthfeel and palatability, and low purine content. The solution to the problem is a non-fermented beer-flavored non-alcoholic beverage containing 1~300mg/100mL of at least one selected from the group consisting of cereal extracts and fermented cereal extracts in terms of non-volatile components.

Description

Non-fermented beer flavored non-alcoholic beverage

The invention relates to a non-fermented beer flavor non-alcoholic beverage.

Non-fermented beer-flavored non-alcoholic beverages are produced by adding wort, malt extract, sugars and spices to drinking water to reproduce the flavor of beer. Non-fermented beer-flavored non-alcoholic beverages are not fermented during the manufacturing process, making them essentially non-alcoholic.

Since non-fermented beer flavored non-alcoholic beverages are not fermented during the manufacturing process, no special fermenting device is required for the production. Therefore, it is a beverage suitable for mass production at low cost for the general public. However, it is not clear how much and what ingredients are blended to reproduce the mellow, taste and palatability similar to beer, and the manufacturing method is still in the process of research and development.

The mellow aroma of beer mainly comes from malt. Therefore, when using rice, corn and other cereals, starch and other auxiliary materials instead of malt, the mellow aroma of beer is reduced. In order to enhance the mellow aroma of beer, generally speaking, it is necessary to increase the use ratio of malt in the starch raw material.

However, in recent years, consumers’ health ambitions have increased their requirements for beer-flavored beverages with low purine content in addition to low sugar and low calories. Wort or malt extract contains a lot of purines. Therefore, it is ideal that even when the mellow aroma of non-fermented beer-flavored non-alcoholic beverages must be enhanced, the amount of wort or malt extract used is not increased in order to keep the content of purines low. As a result, for example, in non-fermented beer-flavored non-alcoholic beverages with low purine content, it is difficult to achieve the mellow aroma required by beer-flavored beverages, and sometimes the mellow aroma is insufficient.

In Patent Document 1, the non-fermented beer-flavored non-alcoholic beverage contains a specific amount of Polymer sugars and sweetening substances achieve the same "drinking sensation that flows to the throat at once" and "freshness after drinking" as usual beer, but the enhancement of the mellow sensation is not described.

Patent Document 2 describes that after adding yeast or lactic acid bacteria to the enzyme decomposition extract of white rice to ferment, the solid content is separated by filtration to obtain rice fermented ferment or rice extract fermented ferment. And the fermented rice is added to various beverages and foods such as beer, sake, fruit wine, medicinal liquor, shochu, carbonated drinks, coffee, seasonings, etc. to alleviate the irritation, bitterness, astringency, etc. of the beverages and foods. However, the beer of Patent Document 2 describes that it relieves the stimulation of alcohol and has a balanced taste, but it does not describe the enhancement of the mellow aroma.

[Prior Technical Literature] [Patent Literature]

[Patent Document 1] International Publication No. 2013/080354

[Patent Document 2] International Publication No. 2004/049829

The present invention solves the above-mentioned previous problems, and its purpose is to provide a non-fermented beer-flavored non-alcoholic beverage with excellent mellow aroma, mouthfeel and palatability, and low purine content.

The present invention provides a non-fermented beer-flavored non-alcoholic beverage containing 1~300mg/100mL of at least one selected from the group consisting of cereal extracts and fermented cereal extracts in terms of non-volatile components.

In a certain form, the above fermented cereal extract is a lactic acid fermented cereal extract.

In a certain form, the above-mentioned cereals are rice.

In a certain form, the pH of the above fermented beer-flavored non-alcoholic beverage is 3~4.2.

In a certain form, the non-fermented beer-flavored non-alcoholic beverage contains 1 mg/L or more of iso-α acid.

In a certain form, the content of purines in the non-fermented beer-flavored non-alcoholic beverage is less than 2mg/100mL.

In a certain form, the sugar content in the aforementioned non-fermented beer-flavored non-alcoholic beverage is less than 2g/100mL.

In a certain form, the aforementioned non-fermented beer-flavored non-alcoholic beverage contains water-soluble dietary fiber.

In a certain form, the water-soluble dietary fiber content in the non-fermented beer-flavored non-alcoholic beverage is 5-50g/L in terms of non-volatile components.

In addition, the present invention provides an intermediate liquid obtained in the process of manufacturing a non-fermented beer-flavored non-alcoholic beverage containing 1~300mg/100mL selected from cereal extracts and fermented cereal extracts in terms of non-volatile components. A method for enhancing the mellow aroma of non-fermented beer-flavored non-alcoholic beverages with at least one step in the group.

According to the present invention, there is provided a non-fermented beer-flavored non-alcoholic beverage with excellent mellow aroma, mouthfeel and palatability, and low purine content.

The non-fermented beer-flavored non-alcoholic beverage of the present invention contains a cereal extract or a fermented cereal extract. It can also contain both cereal extracts and fermented cereal extracts. By making it contain cereal extracts or fermented cereal extracts, the mellow aroma of the obtained non-fermented beer flavor non-alcoholic beverage is enhanced.

"Cereal extract" refers to the water extract or organic solvent extract derived from the water or organic solvent extract derived from the hydrolysate of the cereal by the enzyme or the effect of the koji. Here, the water extract also includes enzymes (such as amylase, protease, lipid, etc.) that can also be extracted by acid and alkali, and then used in the tissues of cereals before, during, or after extraction. Lipase, cellulase) or those containing the above-mentioned enzymes (such as koji, bacteria, bacteria and other microorganisms) are processed. Among them, only the concept of water extract is not included.

"Fermented cereal extract" means the extract of cereal ferment or the fermented product of cereal extract. The extract of the fermented grains refers to the fermented grains processed by the use of saccharifying enzymes or those containing the enzymes, and water extraction or organic solvent extraction of the ingredients of the fermented grains. The fermented cereal extract refers to the fermented cereal extract. The fermented cereal extract contains no solids. The types of fermented fermentation can include alcohol fermented ferment, lactic fermented ferment, organic acid fermented ferment and so on. From the viewpoint of flavor, the preferred ferment is lactic ferment.

As the cereals used for the manufacture of cereal extracts or fermented cereal extracts, barley, wheat, malt, rice, millet, tares, etc. can be used. These extracts are excellent in imparting mellow aroma. Among them, in terms of less purine content, rice is the preferred grain.

An example of a method of obtaining fermented extracts using rice as a raw material is explained. That is, after the crushed japonica rice is degraded by saccharification enzymes such as amylase, lactic acid bacteria are implanted and cultured. After culturing, the lactic acid bacteria are killed by heat treatment or the like, and the solid matter is removed by centrifugation or the like to obtain a clarified extract.

The content of the cereal extract or fermented cereal extract in the non-fermented beer-flavored non-alcoholic beverage can be adjusted appropriately. Generally speaking, the non-volatile content is converted to 1~300mg/100mL. If the content of cereal extract or fermented cereal extract is less than 1mg/100mL, the effect of enhancing mellow aroma will be reduced. If the content exceeds 300mg/100mL, sweetness or stickiness will remain, and the balance of taste will deteriorate. The content of cereal extract or fermented cereal extract in non-fermented beer-flavored non-alcoholic beverages is preferably 10~100mg/100mL based on non-volatile components, and more preferably 10~30mg/100mL based on non-volatile components .

The non-fermented beer-flavored non-alcoholic beverage of the present invention preferably contains ingredients derived from barley or wheat such as wort, barley extract, and malt extract. Ingredients derived from barley or wheat have an excellent effect of enhancing mellow aroma. However, for example, the purine content of malt extract is higher, so it is better to minimize the amount of malt extract used.

The content of malt extract is 200 mg/100 mL or less in terms of non-volatile components, preferably 80 mg/100 mL or less in terms of non-volatile components, and more preferably 50 mg/100 mL or less in terms of non-volatile components.

The non-fermented beer-flavored non-alcoholic beverage of the present invention preferably contains water-soluble dietary fiber. Water-soluble dietary fiber has the effect of giving non-fermented beer-flavored non-alcoholic beverages the same "quick drinking sensation" as normal beer.

In addition, the water-soluble dietary fiber has the effect of inhibiting the increase of neutral fat in the blood after a meal, and the non-fermented beer-flavored non-alcoholic beverage of the present invention is effective for preventing obesity, heart disease, cerebral infarction, etc. Beer-flavored beverages tend to be taken together with foods (high-fat foods) with a higher lipid-to-energy ratio. It is of great significance to give beer-flavored non-alcoholic beverages the function of inhibiting the increase of neutral fat in the blood after meals.

The water-soluble dietary fiber is not limited, for example, agar, agarose, polydextrose, sodium alginate (including low-molecular-weight sodium alginate), inulin, carrageenan, indigestible dextrin, water-soluble soybeans, etc. Sugars, psyllium, fucoidan, laminarin, sodium carboxymethyl cellulose and other difficult-to-enzyme dietary fibers; gum arabic, pectin (including low-molecular-weight pectin), guar gum, guar enzyme Decomposition products (guar gum decomposition products), locust bean gum, amylopectin, Calderan, Sanxian gum, gellan gum, low molecular weight hemicellulose, glucomannan and other fermented dietary fibers. Among them, the preferred water-soluble dietary fiber is indigestible dextrin.

Indigestible dextrin is a starch decomposition product, which is obtained by enzymatically decomposing dextrin obtained by reacting enzymes such as α-amylase on acid-roasted starch, and then dividing dietary fiber components.

Among the starch decomposition products, if considering the stuck throat of non-fermented beer-flavored beverages, the DE of 5-24 is suitable. If the DE is less than 5, the solubility of the starch decomposition products is poor, and the appearance of the non-fermented beer-flavored beverage may be cloudy and the appearance will deteriorate. If the DE exceeds 24, the sticky feeling of the non-fermented beer-flavored beverage will be weak, and the balance of flavor will deteriorate. Preferably, the DE of the starch decomposition product is 10-20, more preferably 13-17.

The water-soluble dietary fiber contained in the non-fermented beer-flavored non-alcoholic beverage of the present invention The amount is preferably a concentration of 1 g/L or more in terms of non-volatile components. Preferably, the concentration of water-soluble dietary fiber is 5-50 g/L, more preferably 7-25 g/L. If the concentration of water-soluble dietary fiber exceeds 50g/L, the flavor of non-fermented beer-flavored non-alcoholic beverages may deteriorate.

The non-fermented beer-flavored non-alcoholic beverage of the present invention preferably contains moderate sweetening substances. Sweet substances refer to substances that humans feel sweet when drinking. The representative sweet substance is sweetener. Sweeteners refer to seasonings used to impart sweetness to beverages or foods. By containing sweet substances, the balance of sourness and sweetness of the obtained beverage becomes better.

Examples of sweeteners include sugars, sugar alcohols, and high-intensity sweeteners. Examples of the above-mentioned sugars include glucose, fructose, xylose, sorbose, galactose, isomerized sugars (fructose glucose liquid sugar, glucose fructose liquid sugar, high fructose liquid sugar, etc.), sucrose, maltose, lactose, isomerization Lactose, palatinose, isomaltose, maltotriose, raffinose, oligofructose, malto-oligosaccharide, isomalt-oligosaccharide, galacto-oligosaccharide, coupling sugar, palatinose, etc. Examples of the sugar alcohols include erythritol, sorbitol, xylitol, mannitol, maltitol, isomalt, lactitol, maltotriitol, isomalt, and panose. Alcohol etc. Examples of the above-mentioned high-intensity sweetener include aspartame, stevia, enzyme-treated stevia, thaumatin, sucralose, potassium acesulfame, neotame, and Luo Han Guo.

In a certain form, low-molecular-weight sugars are used as sweetening substances. Low-molecular-weight sugars refer to oligomers of various sugars connected by glycosidic bonds. The more preferable sweet substance is selected from more than one kind selected from the group consisting of monosaccharides, disaccharides and trisaccharides. Furthermore, the preferable sweet substance is one or more selected from the group consisting of glucose, fructose, maltose, fructose glucose, and glucose fructose.

The concentration of sweet substances contained in non-fermented beer-flavored non-alcoholic beverages is appropriately adjusted to a range of not more than 18g/L converted from sucrose. The concentration of sweet substances contained in non-fermented beer-flavored beverages is 1-18g/L converted from sucrose, preferably 1-16g/mL, more preferably 1-14g/L.

As the sweet substance of the present invention, potassium acetosulfamate is preferred. In this case, the concentration of potassium acesulfame in the non-fermented beer-flavored non-alcoholic beverage is 60 mg/L or less, preferably 5-50 mg/L, more preferably 5-40 mg/L.

The purine content of the non-fermented beer-flavored non-alcoholic beverage of the present invention is 2 mg/100 mL or less, preferably 0.5 mg/100 mL or less, and more preferably 0.08 mg/100 mL or less. Purine body means purine or purine derivative, for example purine bases (adenine, guanine, xanthine, hypoxanthine), purine nucleosides (adenosine, guanosine, inosine), purine nucleotides (adenine Purine nucleotides, guanine nucleotides, inosinic acid), and low-molecular or high-molecular nucleic acids (oligonucleotides, polynucleotides), etc., as long as they are compounds with a purine core structure, they are not particularly limited .

By reducing the content of purines, it is difficult to produce adverse health effects caused by the intake of purines such as hyperuricemia and gout.

The sugar content of the non-fermented beer-flavored non-alcoholic beverage of the present invention is less than 2g/100mL, more preferably less than 0.5g/100mL. Carbohydrates refer to carbohydrates that are not dietary fiber. By reducing the content of sugars, it is less likely to produce adverse health effects caused by the intake of sugars such as obesity and diabetes.

The pH of the non-fermented beer-flavored non-alcoholic beverage of the present invention shows 3.0-4.2. The non-fermented beer-flavored non-alcoholic beverage displays the pH in this range, ensuring a moderate acidity and taste concentration. As a result, there is no heavy aftertaste such as sweetness or stickiness caused by the addition of cereal extracts and fermented cereal extracts, and you can feel "fresh after drinking". The pH of the non-fermented beer-flavored non-alcoholic beverage is preferably 3.1 to 4.0, more preferably 3.4 to 4.0. The pH of non-fermented beer-flavored non-alcoholic beverages can be adjusted by adding an appropriate amount of pH adjusting agent.

As the pH adjuster, for example, sour substances (including salts thereof) can be used. Sour substances refer to substances that humans feel sour when drinking. Specific examples of the sour substance include phosphoric acid, lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, succinic acid, fumaric acid, adipic acid, acetic acid, and phytic acid. It can inhibit the addition of a large amount of cereal extracts and fermented cereal extracts In terms of the heavier after-taste produced when picking up, it gives better "freshness after drinking" and "good balance", the better sour substances are phosphoric acid, lactic acid, phytic acid, gluconic acid, and citric acid And such salts. One kind of sour substance may be used, or two or more kinds may be used in combination.

In order to reproduce the refreshing bitterness unique to beer, the non-fermented beer-flavored non-alcoholic beverage of the present invention may also contain bitter substances. Bitter substances refer to substances that humans feel bitter when drinking. The bitter substance is not particularly limited as long as it exhibits the same or similar bitterness to beer, and may be a bitter component contained in hops, or a bitter component not contained in hops. As the bitter substance, specifically, magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin (Naringin), quassin, iso-α acid, Tetraiso-α-acid, β-acid oxide, quinine, momordica lutein, quercetin, theobromine, caffeine and other bitter taste-imparting ingredients, bitter gourd, medicinal tea, kuding tea, wormwood extract, gentian Bitterness is imparted to materials such as extracts and quinine extracts. A particularly preferred bitter substance is iso-α acid.

Isolated iso-α acids can be used as bitter substances. In addition, iso-α acids are contained in hops and can also be used as hops or hop extracts. Hops or hop extracts refer to hop leaves or their grounds, extracts obtained by extracting them with water or hot water, supercritical carbon dioxide, ethanol, etc., concentrates or dried products of extracts, processed products, etc.

The concentration of the amount of iso-α acid contained in the non-fermented beer-flavored non-alcoholic beverage of the present invention is 1 mg/L or more. If the concentration of iso-α acid is less than 1 mg/L, the non-fermented beer-flavored non-alcoholic beverage containing cereal extracts and fermented cereal extracts may later become sticky and heavy. If the concentration of iso-α acid exceeds 80 mg/L, the flavor of non-fermented beer-flavored non-alcoholic beverages may deteriorate. Preferably, the concentration of the iso-α acid is 1-30 mg/L, more preferably 6-30 mg/L.

In addition, sour substances, bitter substances, sugars, sugar alcohols, sweeteners, etc. can be used in the non-fermented beer-flavored non-alcoholic beverage of the present invention without prejudice to the purpose of the present invention. Various glycosides such as saponins, spices, dietary fiber or polysaccharides, acids, yeast extracts and other raw materials. For example, the flavors include malt flavors (which may also contain natural extracts derived from wheat or malt), hop flavors (which may also contain natural extracts derived from hops), beer flavors, alcohol flavors, caramel flavors, etc. .

The manufacturing method of the non-fermented beer-flavored non-alcoholic beverage of the present invention includes steps that are usually performed when the non-fermented beer-flavored non-alcoholic beverage is manufactured. As an example, first, a specific amount of wort, cereal extract or fermented cereal extract, sweetener and other ingredients are mixed to prepare a formulation. Next, a specific amount of drinking water is added to the formulation to prepare a primary raw material liquid. The raw material liquid is boiled once and then cooled, and carbonic acid is added through the carbonation step.

It can also be separated and removed by filtration, centrifugal separation, etc. at each stage as needed. In addition, carbonated water may be added after making the above-mentioned raw material liquid into a thick state. By using the usual manufacturing process of refreshing beverages, non-fermented beer-flavored non-alcoholic beverages can be easily prepared even without fermenting equipment.

If the precipitate is removed before the carbonation step or the step of adding carbonated water, the precipitate or substances that cause off-flavors can be removed, which is more desirable. Furthermore, filtering or sterilization may be performed before or after the carbonation step or the step of adding carbonated water as needed.

The beer-flavored non-alcoholic beverage of the present invention adds a specific amount of cereal extract and fermented cereal extract to the intermediate liquid obtained in the process of manufacturing the beer-flavored non-alcoholic beverage, thereby enhancing the mellow flavor, mouthfeel and palatability. The process of making beer-flavored non-alcoholic beverages includes the steps of adding wort, grain juice or raw materials containing hops, blending, concentration adjustment, heat sterilization, cooling, storage, and filtration. Intermediate liquid refers to the liquid obtained during or after any of these steps. The concept of intermediate liquid includes, for example, wort, grain juice, blending liquid, filtrate, storage liquid, etc.

The present invention is further explained in detail by the following examples, but the present invention is not limited to these.

[Example]

Example 1

As the fermented rice extract, "Rice Lactic Acid Fermented Liquid PH108" manufactured by Dayang Spice Company was prepared. It is a liquid obtained by enzymatically treating japonica rice with saccharification enzymes such as amylase, adding lactic acid bacteria to the obtained liquid to ferment, and removing insoluble solid components by centrifugal separation.

The compounding ingredients described in Table 1 were mixed to have the concentration indicated by the numerical value, and carbon dioxide-containing water was added to the obtained compound to prepare 1 L (liter) of the base liquid. The base fluid is free of sugars (less than 0.5mg/100mL), low purine bodies (less than 0.08mg/100mL), and the amount of carbon dioxide is 2.8 gas vol.

Add fermented rice extract to the prepared base solution, add hop extract so that the concentration of iso-α acid becomes 12mg/L, and add trisodium citrate so that the pH becomes 4.0 to prepare non-fermented beer Flavored non-alcoholic beverage. The amount of fermented rice extract added is shown in Table 3, and adjusted so that it becomes 0mg/L (control) ~ 3000mg/L in terms of non-volatile components.

Sensory test

Five beer professional inspectors drank the above-mentioned beverages, and rated the deliciousness, mellow aroma, and mouthfeel according to the standards in Table 2, and the average of the scores obtained by five people was used as the evaluation. Also, summarize the comments of 5 people. The number after the comment means the number of the evaluation. The results are shown in Table 3.

According to the above results, by adding 10mg/L~3000mg/L of fermented rice extract in terms of non-volatile components, the effect of improving mellow aroma and mouthfeel can be seen, and as a result, higher palatability can be obtained. However, compared with the amount of 1000mg/L, the sweetness can be felt and the taste is slightly worse than that of 300mg/L.

Example 2

The fermented rice extract was added to the base liquid prepared in Example 1 so that the non-volatile content conversion concentration became 1000 mg/L, the hop extract was added so that the iso-α acid concentration became 12 mg/L, and lemon was added. Trisodium acid, while preparing non-fermented beer flavored non-alcoholic beverages. The added amount of trisodium citrate is shown in Table 4, and adjusted so that the pH becomes 2.8 to 4.3.

The sensory test of the above-mentioned beverage was carried out in the same manner as in Example 1. The results are shown in Table 4.

According to the above results, by setting the pH to 3.1 to 4.0, the mellow aroma of the fermented rice extract of Example 1 is hardly compromised, and the effect of improving the taste can be seen, and as a result, a higher palatability can be obtained.

Example 3

The fermented rice extract was added to the base liquid prepared in Example 1 so that the non-volatile content conversion concentration became 1000 mg/L, the hop extract was added, and trisodium citrate was added so that the pH became 4.0. Prepare non-fermented beer flavor non-alcoholic beverage. The amount of hop extract added is shown in Table 5 and adjusted so that the concentration of iso-α acid becomes 0~36mg/L.

The sensory test of the above-mentioned beverage was carried out in the same manner as in Example 1. The results are shown in Table 5.

According to the above results, by setting the concentration of iso-α acid to 6-30mg/L, the mellow aroma caused by the fermented rice extract of Example 1 is hardly compromised, and the effect of improving the taste can be seen. As a result, higher palatability can be obtained.

Claims (14)

A non-fermented beer flavored non-alcoholic beverage, which contains 1~300mg/100mL fermented rice extract based on non-volatile components. For example, the non-fermented beer-flavored non-alcoholic beverage of claim 1, its pH is 3~4.2. For example, the non-fermented beer-flavored non-alcoholic beverage of claim 1, which contains more than 1 mg/L of iso-α acid. For example, the non-fermented beer-flavored non-alcoholic beverage of claim 2, which contains more than 1 mg/L of iso-α acid. For example, the non-fermented beer-flavored non-alcoholic beverage of any one of Claims 1 to 3, wherein the purine content in the non-fermented beer-flavored non-alcoholic beverage is less than 2mg/100mL. For example, the non-fermented beer-flavored non-alcoholic beverage of claim 4, wherein the purine content in the non-fermented beer-flavored non-alcoholic beverage is less than 2mg/100mL. For example, the non-fermented beer-flavored non-alcoholic beverage of any one of Claims 1 to 3, wherein the sugar content in the non-fermented beer-flavored non-alcoholic beverage is less than 2g/100mL. For example, the non-fermented beer-flavored non-alcoholic beverage of claim 4, wherein the sugar content in the non-fermented beer-flavored non-alcoholic beverage is less than 2g/100mL. For example, the non-fermented beer-flavored non-alcoholic beverage of any one of claims 1 to 3 contains water-soluble dietary fiber. For example, the non-fermented beer-flavored non-alcoholic beverage of claim 4 contains water-soluble dietary fiber. For example, the non-fermented beer-flavored non-alcoholic beverage of claim 9, wherein the water-soluble dietary fiber content in the non-fermented beer-flavored non-alcoholic beverage is 5-50g/L in terms of non-volatile components. For example, the non-fermented beer-flavored non-alcoholic beverage of claim 10, where the water-soluble dietary fiber content in the non-fermented beer-flavored non-alcoholic beverage is converted to 5~ 50g/L. The non-fermented beer-flavored non-alcoholic beverage of any one of claims 1 to 4, 6, 8, 10, and 12, wherein the fermented rice extract is a fermented lactic acid rice extract. A method for enhancing the mellow aroma of non-fermented beer-flavored non-alcoholic beverages, which comprises making the intermediate liquid obtained in the process of manufacturing non-fermented beer-flavored non-alcoholic beverages containing 1~300mg/100mL of fermented fermentation in terms of non-volatile components The steps of rice extract.