US20140170295A1 - Unfermented beer-taste beverage - Google Patents

Unfermented beer-taste beverage Download PDF

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Publication number
US20140170295A1
US20140170295A1 US14/232,651 US201214232651A US2014170295A1 US 20140170295 A1 US20140170295 A1 US 20140170295A1 US 201214232651 A US201214232651 A US 201214232651A US 2014170295 A1 US2014170295 A1 US 2014170295A1
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US
United States
Prior art keywords
beer
taste beverage
dietary fiber
foam
taste
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US14/232,651
Other languages
English (en)
Inventor
Ryosuke Kaneko
Shinsuke Ito
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Asahi Breweries Ltd
Original Assignee
Asahi Breweries Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Asahi Breweries Ltd filed Critical Asahi Breweries Ltd
Assigned to ASAHI BREWERIES, LTD. reassignment ASAHI BREWERIES, LTD. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: ITO, SHINSUKE, KANEKO, RYOSUKE
Publication of US20140170295A1 publication Critical patent/US20140170295A1/en
Abandoned legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2116—Flavonoids, isoflavones
    • A23V2250/21172—Soy Isoflavones, daidzein, genistein

Definitions

  • the present invention relates to an unfermented beer-taste beverage.
  • Beers are a representative example of conventional popular alcoholic beverages.
  • beers are produced by saccharifying starch of barley to obtain wort, and subjecting the sugar components contained in the wort to alcoholic fermentation using yeast.
  • Beers are characterized in that extremely wide varieties of texture, flavor, and taste, which are requirement of the products, can be achieved by setting, as appropriate, the kinds and ratio of main and auxiliary ingredients, fermentation conditions, and/or other conditions such as conditions of heating and filtering treatments, and the like employed in the beer production.
  • non-alcohol beer-taste beverages have been widespread among consumers recently.
  • the non-alcohol beer-taste beverages have alcohol contents of less than 1% by mass, and hence do not belong to alcoholic beverages of the Japanese Liquor Tax Law. Even when such a non-alcohol beer-taste beverage is ingested in a large amount to enjoy the beer taste, the total amount of alcohol ingested is small.
  • the non-alcohol beer-taste beverages are suitable for water supply, and meet the needs of recent health oriented people (for example, see Patent Literatures 1 to 3).
  • the non-alcohol beer-taste beverages are produced by suppressing (insufficiently carrying out) the alcoholic fermentation in the production process, to thereby reduce the content of alcohol produced by the fermentation.
  • conventional beers include those obtained by fermenting ingredients including malt, which is the main ingredient, rice and the like, which are auxiliary ingredients, and hops and the like, and those obtained by fermenting ingredients including a protein degradation product of beans or maize, hops, and the like. Young people avoid these beers because of the characteristic odor, strong bitterness, and the like associated with the fermentation. As a result, people, especially young people, shift away from beers.
  • the conventional non-alcohol beer-taste beverages likewise have the characteristic odor, strong bitterness, and the like associated with the fermentation. This is because these beer-taste beverages undergo the alcoholic fermentation process, although the alcoholic fermentation process is insufficient.
  • the inventors of the present invention have conducted earnest study. As a result, the inventors have found that an unfermented beer-taste beverage containing a soybean dietary fiber has an appearance with foam like beer, but does not have the characteristic odor common to beers and non-alcohol beer-taste beverages associated with fermentation. This finding has led to the completion of the present invention. Specifically, the present invention provides the following.
  • An aspect of the present invention is an unfermented beer-taste beverage comprising a soybean dietary fiber.
  • An unfermented beer-taste beverage of the present invention comprises a soybean dietary fiber.
  • the average molecular weight of the soybean dietary fiber is an average molecular weight measured by gel filtration HPLC (column: TSKgel-G-5000PWXL (7.8 cm ⁇ 30 cm, trade name, Tosoh Corporation), standard substance: pullulan P-82 (trade name, Showa Denko K. K.), mobile phase: 50 mM aqueous sodium acetate solution (pH 5.0), flow rate: 1.0 mL/min).
  • the average molecular weight of the soybean dietary fiber is preferably 1000000 or less, more preferably 200000 or more but 1000000 or less, and further preferably 400000 or more but 600000 or less.
  • the NIBEM of the soybean dietary fiber in a 0.1% by mass aqueous solution with a pH of 3.5 is preferably 160 or higher, and further preferably 170 or higher.
  • the content of the soybean dietary fiber in the beer-taste beverage of the present invention is preferably 0.03% by mass or more but 0.3% by mass or less, and further preferably 0.05% by mass or more but 0.2% by mass or less.
  • the beer-taste beverage is capable of forming a fine and long-lasting foam.
  • the beer-taste beverage of the present invention may comprise hops and/or a bitter flavoring agent, in addition to the soybean dietary fiber.
  • the beer-taste beverage comprises hops or a bitter flavoring agent
  • the beer-taste beverage is provided with a moderate bitterness, and exhibits a beer-like taste and flavor.
  • the bitter flavoring agent when added to the beer-taste beverage of the present invention, the bitter flavoring agent may be added at any stage.
  • the bitter flavoring agent may be added before the saccharification of the ingredient solution such as wort, or may be added immediately before, during, or after the boiling of the liquid sugar solution.
  • a conventionally known bitter flavoring agent selected from bitter substances derived from hops, caffeine, Gentian extract, peptides, theobromine, naringin, Picrasma quassioides extract, worm wood extract, Redbark cinchona extract, and the like can be used as the bitter flavoring agent.
  • the beer-taste beverage of the present invention has a pH of preferably 3 or higher but 4.5 or lower, and further preferably 3.5 or higher but 4 or lower.
  • the beer-taste beverage has favorable flavor when the pH is adjusted within the range.
  • starch such as rice or corn starch
  • the materials are mixed with each other and heated.
  • the starch is saccharified by utilizing mainly the enzyme of malt.
  • the liquid sugar solution is filtered to obtain a filtrate, and, for example, auxiliary ingredients, such as saccharides, cereal syrups, cereal extracts, fruit juices, bitter flavoring agents, pigments, and hops, are added to the filtrate, and the mixture is boiled.
  • hops are preferably added, and the hops are further preferably added before the boiling, in the method for producing a beer-taste beverage of the present invention.
  • the boiling is conducted preferably at a temperature of 100° C. or above for about 60 minutes to 90 minutes.
  • a acids in the hops can be converted into iso-a acids.
  • the soybean dietary fiber may be added at any stage to the beer-taste beverage of the present invention.
  • the soybean dietary fiber may be added before the saccharification of the ingredient solution such as wort, or may be added immediately before, during, or after the boiling of the liquid sugar solution.
  • the soybean dietary fiber may be added simultaneously with the hops, or may be added at a different time from the addition of the hops. After the boiling, deposits such as sediment of the hops are removed, and carbon dioxide gas is added. Thus, a target beer-taste beverage is obtained.
  • the pH of the beer-taste beverage may be adjusted before or after the boiling.
  • ingredients used in the present invention including the ground product of malt, the starch such as rice or corn starch, the liquid sugar containing a carbon source, and a nitrogen source as an amino acid-containing material other than barley or malt, are not particularly limited, and those ordinary used when conventional beer-taste beverages are produced can be used in amounts ordinary employed.
  • the beer-taste beverage of the present invention is not fermented, the beer-taste beverage can be converted to an alcoholic beverage by adding alcohol thereto.
  • alcohol which can be added is not limited, and examples thereof include alcohol for material, beer, Shochu (Japanese distilled beverages), Awamori (an alcoholic beverage indigenous to Okinawa), whiskeys, brandies, vodkas, rums, tequilas, gins, spirits, and the like.
  • the amount of the alcohol added can be adjusted as appropriate in consideration of the final alcohol concentration of the beer-taste beverage.
  • the alcohol may be added to the beer-taste beverage at any stage.
  • KIMLOID BF (trade name): available from KIMICA corporation
  • Carbonated beverages with predetermined concentrations were obtained in the same manner as in Example 1, except that materials shown in Table 1 were used instead of “SOYAFIBE-S-LA200” of Example 1.
  • the amount of each material added was set to an amount enough to obtain an adequate foaming. When foaming did not occur, an excessive amount of the material was used. Specific added amounts are shown in Table 1.
  • the carbonated beverages prepared as described above were each poured into a 200-mL graduated cylinder from a constant height at a constant speed.
  • the state of foam including foamability, foam-retention property, foam quality, and the like, was visually observed, and evaluated based on the following evaluation criteria.
  • each of the carbonated beverages was evaluated in terms of transparency and flavor on the basis of the following evaluation criteria. The results thereof are shown in Table 2.
  • the beer-taste beverages using “SOYAFIBE-S-LA200” or “SOYAFIBE-S-LN” were better in terms of the state of foam, the transparency, and the flavor than the beer-taste beverages using none of them.
  • the carbonated beverages prepared as described above were each poured into a 200-mL graduated cylinder from a constant height at a constant speed.
  • the state of foam including foamability, foam-retention property, foam quality, and the like, was visually observed, and evaluated based on the following evaluation criteria.
  • each of the carbonated beverages was evaluated in terms of transparency and flavor on the basis of the following evaluation criteria. The results thereof are shown in Table 4.
  • each carbonated beverage of 20° C. which was prepared as described above and packed in the can, was ejected with a carbon dioxide flow rate of 1500 mL/minute to 1700 mL/minute into a cylindrical glass with an inner diameter of 60 mm and a height from a liquid bottom surface of 120 mm, to thereby fill the glass with the foam.
  • the time taken when the surface of the collapsing foam descended from a plane 10 mm away the top rim of the glass to a plane 40 mm away therefrom was automatically measured with an electrode-type contact sensor. Table 7 shows the results.
  • An aqueous solution containing a soybean dietary fiber and a bitter flavoring agent was prepared by adding the ingredients shown in the following Table 8 in the amounts shown in Table 8. Carbon dioxide gas was added to the obtained aqueous solution to achieve a gas volume of 2.3.
  • the obtained carbonated beverage was subjected to a sensory evaluation in terms of beer-likeness, texture, and palatability. The sensory evaluation was conducted by 10 trained in-house panelists based on the following evaluation criteria. A carbonated beverage to which no bitter flavoring agent was added was subjected to the same evaluation. Table 9 shows the results.
  • the beer-taste beverage to which no bitter flavoring agent was added was good in terms of beer-likeness, texture, and palatability, whereas the beer-taste beverage to which the bitter flavoring agent was added was very good in terms of beer-likeness, texture, and palatability.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
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  • Genetics & Genomics (AREA)
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  • Wood Science & Technology (AREA)
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  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)
US14/232,651 2011-07-19 2012-06-06 Unfermented beer-taste beverage Abandoned US20140170295A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2011157964A JP5566962B2 (ja) 2011-07-19 2011-07-19 未発酵のビールテイスト飲料
JP2011-157964 2011-07-19
PCT/JP2012/064512 WO2013011760A1 (ja) 2011-07-19 2012-06-06 未発酵のビールテイスト飲料

Related Parent Applications (1)

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PCT/JP2012/064512 A-371-Of-International WO2013011760A1 (ja) 2011-07-19 2012-06-06 未発酵のビールテイスト飲料

Related Child Applications (1)

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US15/389,638 Division US10512277B2 (en) 2011-07-19 2016-12-23 Method of producing an unfermented beer-taste beverage

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US15/389,638 Active 2033-09-23 US10512277B2 (en) 2011-07-19 2016-12-23 Method of producing an unfermented beer-taste beverage

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US (2) US20140170295A1 (zh)
JP (1) JP5566962B2 (zh)
KR (3) KR20190092626A (zh)
CN (1) CN103582432B (zh)
HK (1) HK1190882A1 (zh)
TW (1) TWI562732B (zh)
WO (1) WO2013011760A1 (zh)

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US10993460B2 (en) 2012-12-28 2021-05-04 Suntory Holdings Limited Non-alcohol, beer-taste beverage having Shimari in taste

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JP6599606B2 (ja) * 2014-10-24 2019-10-30 アサヒビール株式会社 非発酵ビール様発泡性飲料
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JP5872726B2 (ja) * 2015-06-26 2016-03-01 サッポロビール株式会社 ビールテイスト飲料及びその製造方法
JP2017038595A (ja) * 2015-08-19 2017-02-23 三栄源エフ・エフ・アイ株式会社 ビールテイスト飲料
JP6613398B2 (ja) * 2015-09-30 2019-12-04 キリンホールディングス株式会社 ビールらしい飲み応えや後キレを有する未発酵のビールテイストアルコール飲料
JP6607757B2 (ja) * 2015-09-30 2019-11-20 キリンホールディングス株式会社 ビールらしい飲み応えや後キレを有する未発酵のビールテイストノンアルコール飲料
JP6181215B2 (ja) * 2016-01-13 2017-08-16 サッポロビール株式会社 ビールテイスト飲料及びビールテイスト飲料の製造方法
JP6811027B2 (ja) * 2016-04-08 2021-01-13 アサヒビール株式会社 風味が改善された非発酵アルコールテイスト飲料および非発酵アルコールテイスト飲料の風味改善剤
JP6661515B2 (ja) * 2016-11-09 2020-03-11 アサヒビール株式会社 非発酵ビール風味ノンアルコール飲料
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CN103582432B (zh) 2016-06-15
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TW201309213A (zh) 2013-03-01
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US20170099860A1 (en) 2017-04-13
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