TWI768286B - beer-flavored drink - Google Patents

Abstract

A beer-flavored beverage comprises methylcarnosine and iso-alpha acid, and the content of the aforementioned methylcarnosine is 280-600 ppm. According to the present invention, even if the iso-alpha acid is present, a beverage with a good flavor can be provided.

Description

beer-flavored drink

The present invention relates to beer-flavored beverages.

In beer-flavored beverages, hops and hop extracts are sometimes blended for the purpose of imparting moderate bitterness and aroma, and it is known that iso-alpha acids, which are bitter components contained in hops, exhibit a bitter taste (bitter aftertaste) that tends to remain in the mouth. ), and become a problem in product design. Regarding this subject, an attempt was made to mask the bitter aftertaste of iso-alpha acid by blending neotame as a masking agent (Patent Document 1). [Prior Art Literature] [Patent Literature]

Patent Document 1: Japanese Patent Laid-Open No. 2012-244971

[The problem to be solved by the invention]

However, Neotame used in Patent Document 1 itself has a strong sweetness, and thus affects the taste and aroma of beverages, and has limitations in product design. Therefore, a method for reducing the bitter aftertaste without significantly changing the taste and aroma of a beer-flavored beverage containing an iso-alpha acid has been sought.

An object of the present invention is to provide a beer-flavored beverage with little aftertaste even when iso-alpha acid is contained. [means to solve the problem]

The present invention relates to a beer-flavored beverage comprising methylcarnosine and iso-alpha acid, wherein the content of the aforementioned methylcarnosine is 280-600 ppm. [Effect of invention]

ADVANTAGE OF THE INVENTION According to this invention, even if it contains iso-alpha acid, the beer flavor drink with little bitterness aftertaste can be provided.

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

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

Methyl carnosine, (β-propylamino-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 level lowering effect. The methylcarnosine in the beer-flavored beverage of the present invention can be blended with extracts from animal or fish muscle, etc., or with commercially available methylcarnosine preparations. As the means for extracting methyl carnosine, as long as it is a known technique, it can be used without any limitation, and it can be purified if necessary. Moreover, you may use it in combination of 1 type or 2 or more types mentioned above. As a commercially available methylcarnosine preparation, for example, L-methylcarnosine nitrate (Fuji Film Wako Pure Chemical Industries, Ltd.), Marine Active (Yizu Fishery Chemical Industry Co., Ltd.), etc. can be mentioned. In the case of using an extract or a methyl carnosine preparation, excipients such as dextrin may also be blended as required, but the excipients contained in these preferably do not affect the flavor of the beer-flavored beverage.

The content of methylcarnosine 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, from the viewpoint of reducing the bitter aftertaste derived from iso-alpha acid. In addition, although methylcarnosine has no taste, it is an amino acid, and it is assumed that it contributes to the increase of the richness and the richness. Therefore, from the viewpoint of obtaining the balance of the taste of the beer-flavored beverage, it is preferably 600 ppm or less. It is 550 ppm or less, and can also be set as the range of these arbitrary combinations. In this specification, the content of methylcarnosine 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-alpha acid. The iso-alpha acid is a bitterness component derived from hops as a raw material used for beer production, and is a component of alpha acid isomerization. The bitterness of the iso-alpha acid contributes to the beer flavor imparted to the beverage. The iso-alpha acid in the beer-flavored beverage of the present invention may be derived from hops as a raw material, or may be blended with an extract derived from hops, or may be blended with a commercially available iso-alpha acid preparation. As a means for extracting hops, it can be used without any limitation as long as it is a known technique, and it can be purified if necessary. Moreover, you may use it in combination of 1 type or 2 or more types mentioned above. As an iso-alpha acid preparation, Isohop (BARTH-HAAS GROUP) etc. are mentioned, for example.

From the viewpoint of imparting beer-like bitterness, the content of the iso-alpha 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, Preferably it is 40 ppm or less, More preferably, it is 30 ppm or less, and it is also possible to set it as the range of these arbitrary combinations. In the present specification, the content of iso-alpha acid in the beer-flavored beverage of the present invention is measured in accordance with Method 7.7 of "Analytica-EBC", which is an analytical method published 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-alpha acid, except that methylcarnosine is added. Here, the beer-flavored beverage may be an alcohol-containing beer-flavored beverage or a non-alcoholic beer-flavored beverage. Methyl carnosine is an amino acid, and it is assumed that it contributes to the increase of richness and richness. Therefore, from the viewpoint of obtaining a balance of taste such as refreshment, it is preferable to adjust the concentration of the contained extract as necessary to express the beer flavor. The original wort (original extract) concentration of the extract concentration of the beverage is preferably 10.0°P or less, more preferably 8.0°P or less. The original wort concentration affects the richness and taste of the beer-flavored beverage, becomes an index of the beer concentration, and 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 to these aspects.

As an aspect of the beer-flavored beverage of the present invention, an alcohol-containing beer-flavored beverage can be exemplified. However, except that methylcarnosine is added in the production step of the beer-flavored beverage, the beer-flavored beverage containing an iso-alpha acid can be used in the same way as a general beer-flavored beverage. Made in the same way. In addition, the alcohol in this case means ethanol, and although the content of ethanol is preferably 1% to 5% in terms of volume ratio, 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 process of a general beer-flavored beverage is shown. In general beer-flavored beverages, there are those using malt as a raw material and those not using malt as a raw material, and they can be produced as follows.

Alcohol-containing beer-flavored beverages produced by using malt as a raw material, first of all, other than wheat such as malt, other raw materials such as grains, starch, sugars, bitters, or colorants and water mixtures are included as necessary. It is necessary to add enzymes such as amylase to make gelatinization and saccharification, and then filter to obtain a saccharification solution. If necessary, hops, bitters, etc. are added to the saccharified liquid and boiled, and solid components such as coagulated proteins are removed in a clarifier. As an alternative to this mash, warm water can also be added to the malt extract followed by hops and boiled. Hops can be blended at any stage from the start of the boil to the end of the boil. As for the conditions in the saccharification step, the boiling step, the solid content removal step, and the like, known conditions may be used. As for the conditions in the fermentation/storage step, etc., known conditions may be used. The obtained fermentation liquid was filtered, and carbon dioxide gas was added to the obtained filtrate. Then, it fills in a container, and it passes through a sterilization process, and obtains the target beer-flavored drink. The addition of methylcarnosine in the aforementioned steps can also be performed in any step prior to filling.

Alcohol-containing beer-flavored beverages manufactured without using malt as a raw material, are liquid sugar containing carbon sources, nitrogen sources other than malt or malt as amino acid-containing materials, hops, pigments, etc., together with warm water mixed 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 mixed into the liquid sugar solution during the boiling, but not before the start of boiling. As a substitute for this saccharification liquid, it is also possible to add warm water to an extract using a raw material other than malt, add hops to it, and boil it. Hops can be blended at any stage from the start of the boil to the end of the boil. As for the conditions in the fermentation/storage step, etc., known conditions may be used. The obtained fermentation liquid was filtered, and carbon dioxide gas was added to the obtained filtrate. Then, it fills in a container, and it passes through a sterilization process, and obtains the target beer-flavored drink. The addition of methylcarnosine in the aforementioned steps can also be performed in any step prior to filling.

In the non-fermented and alcoholic beer-flavored beverage, whether malt is used or not, the alcohol content of the final product can be adjusted by adding alcohol for raw materials. The alcohol for raw materials can be added in any steps from the saccharification step to the filling step. In each of the aforementioned steps, the addition of methylcarnosine may be performed in any step prior to filling.

As an aspect of the beer-flavored beverage of the present invention, a non-alcohol beer-flavored beverage can be exemplified. However, other than adding methylcarnosine in the production process of the beer-flavored beverage, it is possible to have a non-alcohol-flavored beer flavor similar to that of a general non-alcohol beer containing an iso-alpha acid. Beverages are made the same way. Hereinafter, the manufacturing process of a general non-fermented non-alcohol beer-flavored beverage is shown below. Non-alcohol beer-flavored beverages such as non-alcohol beer can be more easily produced by not having a fermentation step using yeast. In general, non-fermented non-alcoholic beer-flavored beverages exist that use malt as a raw material and those that do not use malt as a raw material, and can be produced in the following manner.

A non-alcoholic beer-flavored beverage manufactured using malt as a raw material, first, other than wheat such as malt, other raw materials such as grains, starch, sugars, bitters, or colorants and water are included as necessary. Add enzymes such as amylase to gelatinize and saccharify, and then filter to obtain a saccharified solution. If necessary, hops, bitters, etc. are added to the saccharification solution and boiled, and solid components such as coagulated proteins are removed in the clarifier. As an alternative to this mash, warm water can also be added to the malt extract followed by hops and boiled. Hops can be blended at any stage from the start of the boil to the end of the boil. As for the conditions in the saccharification step, the boiling step, the solid content removal step, and the like, known conditions may be used. After boiling, the obtained wort was filtered, and carbon dioxide gas was added to the obtained filtrate. After that, it is filled into a container and subjected to a sterilization step to obtain a target non-alcoholic beer-flavored beverage. The addition of methylcarnosine in the aforementioned steps can also be performed in any step prior to filling.

In the case of producing a non-alcoholic beer-flavored beverage that does not use malt as a raw material, first, liquid sugar containing a carbon source, a nitrogen source other than wheat or malt as amino acid-containing materials, hops, pigments, etc. are mixed with warm water. 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 mixed into the liquid sugar solution during the boiling, but not before the start of boiling. Carbon dioxide gas is added to the boiled liquid sugar solution. After that, it is filled into a container and subjected to a sterilization step to obtain a target non-alcoholic beer-flavored beverage. In each of the preceding steps, the addition of methylcarnosine can also be performed in any step prior to filling.

The "beer-flavored beverage" in this specification means a carbonated beverage having a beer-like flavor. That is, the beer-flavored beverages of this specification include all beer-flavored carbonated beverages unless otherwise excluded. Here, the "non-alcoholic beer-flavored beverage" means a beer-flavored beverage with an alcohol content of less than 1%, and preferably does not substantially contain alcohol. Here, beverages that do not substantially contain alcohol do not exclude beverages that contain extremely small amounts of alcohol to an undetectable level. Beverages with alcohol content rounded to the nearest 0.0% are included in non-alcoholic beer-flavored beverages. Examples of the types of beer-flavored beverages of the present invention include non-alcoholic beer-flavored beverages, beer-flavored soft drinks, and the like. In addition, "alcohol content (alcohol content)" here means the content of ethanol, and does not include aliphatic alcohol.

The alcohol content of the beer-flavored beverage of the present invention means the alcohol content (v/v%) in the beverage, and can be measured by any conventional method, for example, by a vibrating densitometer. Specifically, a sample from which carbon dioxide has been removed from the beverage by filtration or ultrasonic waves can be prepared, the sample can be directly distilled, the density of the obtained distillate at 15°C can be measured, and the analytical method prescribed by the National Tax Agency of Japan can be used. (The National Tax Agency Order No. 6, Heisei 19, revised on June 22, 2019) The attached table "the second table of alcohol content and density (15°C) and specific gravity (15/15°C) conversion table" is obtained by converting have to. When the alcohol content is as low as 1.0%, a commercially available alcohol measuring device or gas chromatograph can also be used.

From the viewpoint of imparting a feeling of alcohol, an aliphatic 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 known one, but is preferably an aliphatic alcohol having 4 to 5 carbon atoms. In the present invention, as a preferable aliphatic alcohol, those having 4 carbon atoms include 2-methyl-1-propanol, 1-butanol, and the like, and those having 5 carbon atoms include 3-methyl-1-butanol. alcohol, 1-pentanol, 2-pentanol, etc. These can be used alone or in combination of two or more. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007 mass %, more preferably 0.0003 to 0.0006 mass %. In the present specification, the content of the aliphatic alcohol can be measured using headspace chromatography.

(calorie) Among the beer-flavored beverages of the present invention, non-alcoholic beer-flavored beverages are expected to be low-calorie beverages in accordance with recent low-calorie preference. Therefore, the calorie count 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 in accordance with the "Analysis Method for Nutrients, etc. in Nutrition Labelling Standards" disclosed in the Japan Health Promotion Law. That is, in principle, it can be used as a calorie conversion factor (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) and calculated by the sum of the obtained values. For details, please refer to "About the analysis method of nutrients, etc. in the Nutrition Labelling Standards".

The specific method for measuring the amount of each nutrient component contained in the beer-flavored beverage of the present invention may follow the various analytical methods described in the Japanese Health Promotion Law "Analysis of Nutrient Component, Etc. in Nutrition Labelling Standards". Alternatively, the calorie and/or the amount of each nutrient can be obtained by entrusting the Japan Food Analysis Center.

(carbohydrate) The saccharide contained in the beer-flavored beverage of the present invention means the saccharide based on the nutrition labelling standards for foods (2015 Japanese Ministry of Health, Labour and Welfare Notice No. 176). Specifically, carbohydrates mean what is obtained by removing protein, lipid, dietary fiber, ash, alcohol, and moisture from food. In addition, the amount of saccharide in a food is calculated by deducting the amount of protein, lipid, dietary fiber, ash, and water from the weight of the food. At this time, the amounts of protein, lipid, dietary fiber, ash, and moisture were measured by the methods disclosed in the nutrition labeling standard. Specifically, the amount of protein was determined by nitrogen quantitative conversion method; the amount of lipid was determined by ether extraction method, chloroform-methanol mixed liquid extraction method, Grignard method, acid decomposition method or Roth-Gotreba method; dietary fiber The amount is determined by high performance liquid chromatography or Prosky method; the amount of ash is determined by magnesium acetate adding ashing method, direct ashing method or sulfuric acid adding ashing method, and the amount of moisture is determined by Karl Fischer method, drying aid method. Dosage method, reduced pressure superheat drying method, atmospheric pressure heating drying method or plastic film method.

In accordance with the recent preference for low carbs, the beer-flavored beverage of the present invention is expected to be low in carbs. Therefore, the content of sugar in the beer-flavored beverage of the present invention is preferably less than 2.5 g/100 mL. In addition, the lower limit is not particularly set.

(sour sauce) As the acidulant used in the beer-flavored beverage of the present invention, it is preferable to use at least one acid selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid. Moreover, in this invention, succinic acid, tartaric acid, fumaric acid, glacial acetic acid, etc. can also be used as an acid other than the said acid. These can be used without restriction as long as they are approved to be added to food. In the present invention, a combination with lactic acid is preferably used from the viewpoint of appropriately imparting a mild sour taste, and a combination with phosphoric acid is preferably used from the viewpoint of appropriately imparting a slightly pungent sour taste.

In the beer-flavored beverage of the present invention, the content of the acidulant is preferably 200 ppm or more, more preferably 550 ppm or more, more preferably 700 ppm or more, in terms of citric acid conversion, from the viewpoint of imparting a beer flavor, Moreover, from the viewpoint of acidity, it is preferably 15,000 ppm or less, more preferably 5,500 ppm or less, and still more preferably 2,000 ppm or less. Therefore, in the present invention, the content of the acidulant is, in terms of citric acid, 200 ppm to 15000 ppm, preferably 550 ppm to 5500 ppm, more preferably 700 ppm to 1500 ppm, and the like. In addition, in this specification, the "citric acid conversion amount" means the amount converted from the acidity degree of each acidulant based on the acidity degree of citric acid. For example, the citric acid conversion amount equivalent to 100 ppm of lactic acid is converted to 120 ppm, citric acid equivalent to 100 ppm phosphoric acid is converted to 200 ppm, and citric acid equivalent to 100 ppm of malic acid is converted to 125 ppm.

The content of the acidulant 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 a part of the raw material. It is preferable to use hops as a part of the raw material because of the tendency to resemble beer in flavor. 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. Moreover, 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 with respect to 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 necessary within the range that does not hinder the effects of the present invention. For example, sweeteners (including high-intensity sweeteners), bitters, flavors, yeast extracts, coloring agents such as caramel, soybean saponin, or saponin can be used as needed within the range that does not hinder the effects of the present invention. Plant-derived saponin-based substances such as saponin, vegetable protein and peptide-containing substances such as corn and soybeans, protein-based substances such as bovine serum albumin, dietary fibers and flavorings such as 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 pH of the beer-flavored beverage of the present invention is 3.0 to 5.0, preferably 3.0 to 4.5, and more preferably 3.0 to 4.0.

(contained beverages) The beer-flavored beverage of the present invention may be contained in a container. There is no restriction on the form of the container, and it is possible to fill a sealed container such as a bottle, a can, a wine barrel, or a bottle to make a container-packed beverage. [Example]

Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited by the following examples.

＜Preparation of beer-flavored beverages＞ Examples 1 to 2, Comparative Example 1 Methylcarnosine (L-Methylcarnosine Nitrate, Methylcarnosine Purity 78.1%) was added in the amount described in Table 1 to a commercially available alcohol-blended beer-flavored beverage (original wort 12.5˚P) containing 23.4 ppm of iso-alpha acid. Fujifilm Wako Pure Chemical Industries Co., Ltd.) to prepare beer-flavored beverages.

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

Examples 5 to 6, Comparative Example 3 Methylcarnosine (L-methylcarnosine nitrate, methylcarnosine purity 78.1%, Fujifilm Wako Pure Chemical Industries, Ltd.) was added in the amount described in Table 3 to a commercially available non-alcoholic beer-flavored beverage containing 15.9 ppm of iso-alpha acid. system) to prepare beer-flavored beverages.

The obtained beer-flavored beverage was evaluated by five professional sensory inspectors based on the following evaluation criteria for bitterness, and the average score of the evaluation scores was calculated. The results are shown in Tables 1 to 3. (Evaluation of bitter aftertaste) 1: Can't feel it. 2: Slightly felt. 3: A certain degree of feeling. 4: It is clearly felt. 5: Strongly felt.

As shown in Tables 1 to 3, the beer-flavored beverages of Examples 1 to 6 to which 300 ppm or more of methylcarnosine was added were shown to have lower bitterness compared to the beer-flavored beverages of Comparative Examples 1 to 3 to which methylcarnosine was not added. . In addition, the beer-flavored beverages of Examples 1 to 6 did not significantly change the taste and aroma of the beer-flavored beverages before the addition due to the addition of methylcarnosine, but were added to the beer-flavored beverages whose original wort was 12.5°P. Compared with the beverages of Examples 1 and 2 of methylcarnosine, the beer-flavored beverages with the original wort at 7.2˚P, or the non-alcoholic beer-flavored beverages of Examples 3 to 6 with methylcarnosine added to the beverages have an excellent balance of taste tendency. [Industrial availability]

According to the present invention, even if the iso-alpha acid is present, a beverage with a good flavor can be provided.

Claims (3)

A beer-flavored beverage comprises methyl carnosine and iso-alpha acid, the content of the aforementioned methyl carnosine is 300-600 ppm, and malt is used as a raw material. The beer-flavored beverage of claim 1, wherein the concentration of the original extract is 8.0°P or less. Such as the beer-flavored beverage of claim 1 or 2, it is a non-alcoholic beer-flavored beverage.