US20140170295A1 - Unfermented beer-taste beverage - Google Patents
Unfermented beer-taste beverage Download PDFInfo
- 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
- Authority
- 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
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 68
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 56
- 244000068988 Glycine max Species 0.000 claims abstract description 54
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 54
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 claims description 32
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 22
- 239000007864 aqueous solution Substances 0.000 claims description 16
- 235000013355 food flavoring agent Nutrition 0.000 claims description 16
- 238000002523 gelfiltration Methods 0.000 claims description 4
- 238000004128 high performance liquid chromatography Methods 0.000 claims description 4
- 239000006260 foam Substances 0.000 abstract description 36
- 235000013405 beer Nutrition 0.000 abstract description 19
- 238000000855 fermentation Methods 0.000 abstract description 14
- 230000004151 fermentation Effects 0.000 abstract description 14
- 239000011521 glass Substances 0.000 abstract description 10
- 235000019993 champagne Nutrition 0.000 abstract description 2
- 244000025221 Humulus lupulus Species 0.000 description 21
- 239000007788 liquid Substances 0.000 description 17
- 235000019634 flavors Nutrition 0.000 description 16
- 239000000243 solution Substances 0.000 description 15
- 235000014171 carbonated beverage Nutrition 0.000 description 13
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 12
- 238000009835 boiling Methods 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 12
- 239000004615 ingredient Substances 0.000 description 12
- 238000004519 manufacturing process Methods 0.000 description 9
- 239000007789 gas Substances 0.000 description 8
- 239000000463 material Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 7
- 235000019587 texture Nutrition 0.000 description 7
- 239000001569 carbon dioxide Substances 0.000 description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 235000019629 palatability Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 235000010724 Wisteria floribunda Nutrition 0.000 description 4
- 235000013334 alcoholic beverage Nutrition 0.000 description 4
- 230000001476 alcoholic effect Effects 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- -1 Alginic Acid Ester Chemical class 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- PIGTXFOGKFOFTO-FVFWYJKVSA-N (2S,3S,4S,5R,6R)-6-[[(3S,4S,4aR,6aR,6bS,8R,8aR,12aS,14aR,14bR)-8a-carboxy-4-formyl-8-hydroxy-4,6a,6b,11,11,14b-hexamethyl-1,2,3,4a,5,6,7,8,9,10,12,12a,14,14a-tetradecahydropicen-3-yl]oxy]-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound O([C@H]1CC[C@]2(C)[C@H]3CC=C4[C@@]([C@@]3(CC[C@H]2[C@@]1(C=O)C)C)(C)C[C@@H](O)[C@]1(CCC(C[C@H]14)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O PIGTXFOGKFOFTO-FVFWYJKVSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 229920001100 Polydextrose Polymers 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 239000000783 alginic acid Substances 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 229960001126 alginic acid Drugs 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000001259 polydextrose Substances 0.000 description 2
- 235000013856 polydextrose Nutrition 0.000 description 2
- 229940035035 polydextrose Drugs 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 229940071440 soy protein isolate Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000489438 Cinchona pubescens Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241001071795 Gentiana Species 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000010913 Picrasma quassioides Nutrition 0.000 description 1
- 240000004659 Picrasma quassioides Species 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000001522 artemisia absinthium l. herb extract Substances 0.000 description 1
- 235000020054 awamori Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 235000019986 distilled beverage Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229940106579 hops extract Drugs 0.000 description 1
- 239000001906 humulus lupulus l. absolute Substances 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000019624 protein content Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000013529 tequila Nutrition 0.000 description 1
- 229960004559 theobromine Drugs 0.000 description 1
- 235000013522 vodka Nutrition 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 229940119569 wormwood extract Drugs 0.000 description 1
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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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 |
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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) |
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2012
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- 2012-06-06 WO PCT/JP2012/064512 patent/WO2013011760A1/ja active Application Filing
- 2012-06-06 KR KR1020207015526A patent/KR102277437B1/ko active IP Right Grant
- 2012-06-06 CN CN201280026488.4A patent/CN103582432B/zh active Active
- 2012-06-06 KR KR1020137029761A patent/KR20140043893A/ko active Application Filing
- 2012-06-06 US US14/232,651 patent/US20140170295A1/en not_active Abandoned
- 2012-07-17 TW TW101125665A patent/TWI562732B/zh active
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US10993460B2 (en) | 2012-12-28 | 2021-05-04 | Suntory Holdings Limited | Non-alcohol, beer-taste beverage having Shimari in taste |
Also Published As
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WO2013011760A1 (ja) | 2013-01-24 |
KR20200062396A (ko) | 2020-06-03 |
KR102277437B1 (ko) | 2021-07-13 |
JP5566962B2 (ja) | 2014-08-06 |
CN103582432B (zh) | 2016-06-15 |
KR20140043893A (ko) | 2014-04-11 |
TW201309213A (zh) | 2013-03-01 |
HK1190882A1 (zh) | 2014-07-18 |
JP2013021944A (ja) | 2013-02-04 |
US20170099860A1 (en) | 2017-04-13 |
KR20190092626A (ko) | 2019-08-07 |
US10512277B2 (en) | 2019-12-24 |
CN103582432A (zh) | 2014-02-12 |
TWI562732B (en) | 2016-12-21 |
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