WO2013080354A1 - 非発酵ビール風味飲料及びその製造方法 - Google Patents
非発酵ビール風味飲料及びその製造方法 Download PDFInfo
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- WO2013080354A1 WO2013080354A1 PCT/JP2011/077785 JP2011077785W WO2013080354A1 WO 2013080354 A1 WO2013080354 A1 WO 2013080354A1 JP 2011077785 W JP2011077785 W JP 2011077785W WO 2013080354 A1 WO2013080354 A1 WO 2013080354A1
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- Prior art keywords
- beer
- fermented beer
- flavored
- sugar
- beverage
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- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 102200036781 rs140263599 Human genes 0.000 description 1
- 235000013533 rum Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- -1 sucrose Chemical compound 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000013529 tequila Nutrition 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 235000013522 vodka Nutrition 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 229960003487 xylose Drugs 0.000 description 1
Classifications
-
- 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
-
- 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
- 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
- A23L2/60—Sweeteners
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
- C12C5/026—Beer flavouring preparations
-
- 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
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5114—Dextrins, maltodextrins
Definitions
- the present invention relates to non-fermented beer-flavored beverages, and particularly to non-fermented beer-flavored alcoholic beverages and non-fermented beer-flavored carbonated beverages.
- beer-flavored beverages such as beer-flavored alcoholic beverages that are alcohols that substantially contain ethanol, and beer-flavored carbonated beverages that are carbonated beverages that do not substantially contain ethanol.
- Beer-flavored alcoholic beverages are mainly produced by fermenting malt or cereal saccharified liquid as a main raw material.
- the beer-flavored alcoholic beverage produced through the fermentation process is hereinafter referred to as “fermented beer-flavored alcoholic beverage”.
- some beer-flavored alcoholic beverages have a beer-like flavor and taste quality by adding wort, malt extract, sugar, fragrance, ethanol, and the like to drinking water.
- the beer-flavored alcoholic beverage produced without undergoing the fermentation process is hereinafter referred to as “non-fermented beer-flavored alcoholic beverage”.
- Non-fermented beer-flavored alcoholic beverages do not require fermentation in the production process, and therefore do not require special fermentation equipment. Therefore, it is suitable for mass production at low cost. However, it has not yet been clarified whether what kind of ingredients can be formulated and how much the flavor and taste quality like beer can be reproduced, and the production method is in the process of research and development.
- beer-flavored carbonated drinks have a low alcohol content and can be easily consumed by drivers and pregnant and lactating women. In general, beer-flavored carbonated drinks have lower calories than normal beer and are supported by health-conscious people.
- beer-flavored carbonated beverages are roughly classified into three types: (1) ethanol removal, (2) fermentation inhibition, and (3) non-fermentation.
- (1) is made by extracting only ethanol from ordinary beer with a special device.
- (2) ferment at a lower temperature than usual to suppress yeast activity and finish with low ethanol.
- the beer-flavored carbonated drink manufactured through these fermentation processes is hereinafter referred to as “fermented beer-flavored carbonated drink”.
- Fermented beer-flavored carbonated beverages have a beer-like flavor because the production method has a fermentation process.
- ethanol is produced in the fermentation process, and it is difficult to completely eliminate the ethanol content.
- non-fermented beer-flavored carbonated beverage is not fermented during the manufacturing process, so it is easy to eliminate ethanol.
- no special fermenter is required for production. Therefore, it is suitable for mass production at low cost, and is a low-priced beverage for everyone.
- a non-fermented beer flavor alcoholic beverage can be manufactured by adding a predetermined amount of ethanol in the manufacturing process of a non-fermented beer flavor carbonated beverage. That is, the only substantial difference between the two is whether or not ethanol is contained. Therefore, in this specification, a non-fermented beer flavor alcoholic beverage and a non-fermented beer flavor carbonated beverage are handled together, and both are referred to as a “non-fermented beer flavored beverage”.
- Patent Document 1 in the production process of non-fermented beer flavored carbonated beverages, by using plant protein degradation products and malt extract as raw materials, beer-like bitterness and richness are imparted, and the thickness and unity are added to the flavor. It is described that it can be added.
- Patent Document 2 describes that starch degradation products of DE 6 to 30 are useful for improving the taste quality of carbonated beverages such as creaminess and richness.
- non-fermented beer-flavored beverages still have a large difference in beer-like flavors compared to normal beers.
- “being refreshed after drinking” and “goodness after drinking” are normal beers.
- Patent Document 3 a drinking response can be ensured by increasing the use ratio of malt in the raw material, and a distillate obtained by distilling an alcohol-containing material using wheat as a part of the raw material is added. By doing this, it is described that the throat sharpness can be imparted without impairing the drinking response of the malt fermented beverage.
- the present invention solves the above-mentioned conventional problems, and its object is to impart a beer-like flavor to a non-fermented beer-flavored beverage. More specifically, the non-fermented beer-flavored beverages are strengthened and moderately balanced to enhance the “feeling of drinking comfort” and “crisp quality after drinking”. It is to give a beer-like flavor.
- the present invention relates to a non-fermented beer-flavored beverage comprising a step of containing 8 mg / ml or more of a high molecular sugar and 0.008 to 100 parts by weight of a sweet substance per 100 parts by weight of high molecular sugar with respect to drinking water.
- a manufacturing method is provided.
- the high-molecular sugar is a starch degradation product of DE5-24.
- the sweet substance is at least one sugar selected from the group consisting of monosaccharides, disaccharides and trisaccharides.
- the manufacturing method of the said non-fermented beer flavor drink does not include the process of containing wort or barley extract.
- the manufacturing method of the said non-fermented beer flavor drink further includes the process of containing a grain-derived protein degradation product.
- the present invention also provides a non-fermented beer flavored beverage produced by any one of the methods described above.
- the present invention also provides a non-fermented beer-flavored beverage containing 8 mg / ml or more of a high molecular sugar and 0.008 to 100 parts by weight of a sweet substance with respect to 100 parts by weight of the high molecular sugar.
- the high-molecular sugar is a starch degradation product of DE5-24.
- the sweet substance is at least one sugar selected from the group consisting of monosaccharides, disaccharides and trisaccharides.
- the non-fermented beer flavored beverage does not contain wort or barley extract.
- the said non-fermented beer flavor drink contains a grain origin protein degradation product further.
- the non-fermented beer-flavored beverage of the present invention has an enhanced “drinking response to the throat” and “goodness after drinking”, has a moderate balance, and has a beer-like flavor.
- the non-fermented beer flavored beverage of the present invention contains a high molecular sugar.
- the obtained beverage gives a feeling of being caught in the throat when it is drunk, and shows a “drinking response to the throat”.
- Polymer sugar refers to a polymer compound in which various sugars are polymerized by glycosidic bonds.
- the high molecular sugar is preferably a non-fermentable carbohydrate.
- High molecular sugars include, for example, starch degradation products such as dextrin and indigestible dextrin. Among them, a preferable high molecular sugar from the viewpoint of effectiveness is a starch degradation product. If the molecular weight is too low, the high-molecular weight is not preferable because the feeling of catching on the throat of a non-fermented beer-flavored beverage is lowered.
- Starch degradation product is a generic term for starch that has been degraded to an appropriate molecular weight using enzymes and / or acids.
- starch is dispersed in water, an enzyme (for example, alpha amylase) and / or an acid (for example, hydrochloric acid or succinic acid) is added thereto, heated to gelatinize and hydrolyzed dextrin, starch.
- an enzyme for example, alpha amylase
- an acid for example, hydrochloric acid or succinic acid
- examples include indigestible dextrin obtained by allowing an enzyme such as alpha-amylase to act on dextrin obtained by acid roasting, and purifying by decolorization, deionization, etc. as necessary, liquid or spray drying, It can be used in powder form by drum drying or the like.
- the reduced starch decomposition product hydrogenated to these also has an effect similarly, this is also included.
- DE5 to 24 are suitable in consideration of the feeling of catching on the throat of non-fermented beer-flavored beverages. If DE is less than 5, starch degradation product is inferior in solubility, and a phenomenon such as cloudiness is observed during storage of non-fermented beer-flavored beverages, resulting in poor appearance. When DE exceeds 24, the non-fermented beer-flavored beverage has a weak feeling of catching on the throat and the flavor balance becomes poor.
- the DE of the starch degradation product is 10 to 20, more preferably 13 to 17.
- the amount of high-molecular sugar contained in the non-fermented beer flavored beverage of the present invention has a concentration of about 8 mg / ml or more.
- concentration of the high-molecular sugar is less than about 8 mg / ml, the non-fermented beer-flavored beverage is less likely to be caught on the throat.
- concentration of the high molecular sugar is 12 to 50 mg / ml, more preferably 16 to 32 mg / ml.
- the concentration of the high molecular sugar exceeds 50 mg / ml, the flavor of the non-fermented beer flavored beverage may be deteriorated.
- the non-fermented beer flavored beverage of the present invention contains a sweet substance.
- a sweet substance refers to a substance that feels sweet when it is put in the mouth.
- a typical sweet substance is a sweetener.
- a sweetener means the seasoning used in order to sweeten a drink or a foodstuff.
- sweet substances include sugars or sugar alcohols, high-intensity sweeteners, and the like.
- saccharide include glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar (fructose glucose liquid sugar, glucose fructose liquid sugar, high fructose liquid sugar, etc.), sucrose, maltose, lactose, isomerized lactose, palatinose,
- sugar alcohols examples include erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol, maltotriitol, isomaltoliitol, panitol and the like.
- high-intensity sweetener examples include aspartame, stevia, enzyme-treated stevia, thaumatin, sucralose, acesulfame K, and the like.
- the sweet substance is preferably a low molecular sugar.
- Low molecular weight sugars are oligomers in which various sugars are linked by glycosidic bonds.
- More preferable sweet substances are one or more selected from the group consisting of monosaccharides, disaccharides and trisaccharides.
- Further preferred sweet substances are one or more selected from the group consisting of glucose, fructose, maltose, fructose glucose and glucose fructose.
- the amount of the sweet substance contained in the non-fermented beer flavored beverage of the present invention is appropriately adjusted between 0.008 and 100 parts by weight with respect to 100 parts by weight of the high molecular sugar. If the content of the sweet substance in the non-fermented beer flavored beverage is less than 0.008 parts by weight with respect to 100 parts by weight of the high molecular sugar, the non-fermented beer flavored beverage tends to give an aftertaste such as acidity, which is not preferable. . When the content of the sweet substance exceeds 100 parts by weight with respect to 100 parts by weight of the high molecular sugar, sweetness tends to remain as an aftertaste, which is not preferable.
- the concentration of the sweet substance contained in the non-fermented beer flavored beverage is appropriately adjusted so as to be 1 to 18 mg / ml in terms of sucrose.
- the content of the sweet substance is adjusted in consideration of the amount of ethanol contained in the non-fermented beer flavored beverage. This is because ethanol also has sweetness as a taste function.
- the form of ethanol to add is not limited, For example, alcohol for raw materials, beer, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, spirits, etc. can be added.
- the content of the sweet substance is 0.008 to 100 parts by weight, preferably 10 parts per 100 parts by weight of the high-molecular sugar. -100 parts by weight, more preferably 20-80 parts by weight, and still more preferably 30-65 parts by weight.
- the concentration of the sweet substance contained in the non-fermented beer flavored beverage is 1 to 18 mg / ml, preferably 4 to 13 mg / ml, more preferably 6 to 11 mg / ml in terms of sucrose.
- the non-fermented beer-flavored beverage is a non-fermented beer-flavored alcoholic beverage substantially containing ethanol
- the content of the sweet substance is 100 parts by weight of the high molecular sugar. 0.008 to 10 parts by weight, preferably 1 to 10 parts by weight, more preferably 2 to 8 parts by weight, still more preferably 3 to 6.5 parts by weight.
- the concentration of the sweet substance contained in the non-fermented beer flavored beverage is 0.1 to 1.8 mg / ml, preferably 0.4 to 1.3 mg / ml, more preferably 0.6 in terms of sucrose. ⁇ 1.1 mg / ml.
- the non-fermented beer flavored beverage of the present invention preferably contains a grain-derived protein degradation product.
- a cereal-derived proteolysate By containing a cereal-derived proteolysate, the sensation of being caught in the throat when drinking a non-fermented beer-flavored beverage, that is, the “drinking response to the throat” is further enhanced.
- Grain-derived proteolysate refers to a fraction containing a large amount of protein such as isolated protein obtained from soybeans, peas, corn, wheat, barley, rice, peanuts, rapeseed, sunflower, etc. Protein raw material is hydrolyzed by acid, alkali or enzyme.
- the grain-derived protein material proteins derived from legumes such as soybeans and peas are preferable, and the hydrolysis method is preferably an enzymatic method.
- the enzymatic method uses one or more proteases and performs hydrolysis at a temperature, pH, and time suitable for them. The degree of degradation can be adjusted as appropriate, but a 15% by weight TCA solubilization rate of 30 to 100% is suitable.
- the average molecular weight of the water-soluble fraction contained in the cereal-derived protein degradation product is 550 or more and 3,000 or less, preferably 600 or more and 1,500 or less.
- the amount of the cereal-derived proteolysate contained in the non-fermented beer-flavored beverage of the present invention is too small, the effect is weak, and if it is too large, it tends to cause miscellaneous taste and may cause microbial risk due to pH increase. .
- the final beverage has a concentration of 10 mg / ml or less, preferably 0.1 to 6 mg / ml, more preferably 0.5 to 4 mg / ml.
- the non-fermented beer flavored beverage of the present invention preferably does not contain wort or barley extract.
- the wort is a liquid obtained by pulverizing barley malt.
- the barley extract refers to an extract obtained by extracting components from barley, barley malt or a pulverized product thereof with water or hot water, a concentrate of the extract or a dried product.
- Wort or barley extract contains a relatively low molecular weight sugar or nitrogen source, and itself has a strong sweetness and umami taste. Therefore, when wort or barley extract is contained in a non-fermented beer-flavored beverage, it is difficult to adjust the flavor balance, and sweetness remains as an aftertaste or an unpleasant odor tends to occur.
- the non-fermented beer flavored beverage of the present invention preferably contains hops or hop extracts in order to reproduce the refreshing bitterness peculiar to beer.
- the hop or hop extract refers to a hop leaf or a ground product thereof, an extract obtained by extracting these with water or hot water, a concentrate or a dried product of the extract.
- the amount of hops or hop extract added is an amount that gives a flavor derived from hops. For example, per final beverage, it is generally 0.005 to 2% by weight in terms of raw material hops (dry matter), preferably An example is 0.01 to 0.5% by weight.
- the non-fermented beer-flavored beverage of the present invention includes various glycosides such as sugars, sugar alcohols, and saponins, flavorings, dietary fibers and polysaccharides, acids, and yeasts, as long as the object of the present invention is not impaired.
- Raw materials such as extracts can be used in combination.
- the saccharide include reducing sugars such as glucose, fructose and maltose, oligosaccharides such as sucrose, various dextrins and oligosaccharides, and examples of the fragrance include malt flavor, hop flavor, beer flavor, alcohol flavor, caramel flavor and the like.
- the acids include organic acids such as citric acid, lactic acid and tartaric acid, and mineral acids such as hydrochloric acid and phosphoric acid.
- the method for producing a non-fermented beer-flavored beverage of the present invention includes a process usually performed when producing a non-fermented beer-flavored beverage.
- a predetermined amount of a high molecular sugar, a sweet substance and other components are mixed to prepare a blend.
- a predetermined amount of drinking water is added to the blend to prepare a primary raw material liquid.
- fermented alcohol is added if necessary, and carbonic acid is added by a carbonation process.
- the precipitate can be separated and removed by filtration, centrifugation, etc. at each stage. Further, carbonated water may be added after the raw material liquid is prepared in a concentrated state. By using a normal soft drink manufacturing process, it is possible to easily prepare a non-fermented beer-flavored beverage without having a fermentation facility.
- Example 1 Production of non-fermented beer-flavored carbonated beverages As ingredients, DE14 dextrin (a “liquid dextrin” manufactured by Matsutani Chemical Co., Ltd.), a sugar sugar, maltose (“MR70” manufactured by Showa Sangyo Co., Ltd.), a soy protein decomposer A soy peptide or the like was prepared.
- DE14 dextrin a “liquid dextrin” manufactured by Matsutani Chemical Co., Ltd.
- MR70 sugar sugar, maltose
- soy protein decomposer A soy peptide or the like was prepared.
- the blending ingredients listed in Table 1 were mixed in numerical amounts (g), and water was added to the resulting blend to 1 L to prepare a primary raw material liquid, which was boiled for 1 hour. After cooling the primary raw material liquid, water for evaporation was added, and diatomaceous earth filtration and filter filtration were performed for clarification. Next, carbon dioxide was blown into the liquid to dissolve the carbon dioxide to a 2.9 gas volume, thereby obtaining a non-fermented beer-flavored carbonated beverage.
- the sensory evaluation of the obtained non-fermented beer-flavored carbonated drink was performed.
- the sensory evaluation was carried out with a nose clip attached to the nose to avoid the effects of fragrance.
- Evaluation averaged the evaluation of each 9-point perfect score by 13 beer special panels. The results are shown in Table 2.
- Example 2 Production of non-fermented beer-flavored alcoholic beverage The same ingredients as those used in Example 1 were prepared.
- the blending ingredients listed in Table 3 were mixed in numerical amounts (g), and water was added to the resulting blend so as to be 0.95 L to prepare a primary raw material liquid, which was boiled for 1 hour. After cooling the primary raw material liquid, water for evaporation was added, and alcohol for raw material at 95 degrees or more was added for 0.05 L, and diatomaceous earth filtration and filter filtration were performed for clarification. Subsequently, carbon dioxide gas was blown into the liquid to dissolve the carbon dioxide gas so as to have a gas volume of 2.9, thereby obtaining a non-fermented beer-flavored alcoholic beverage.
- control plots 4 and 5 have received a very low evaluation compared to the control plot 6 of our beer for “Drinking response to the throat” and “Beer quality”, whereas in the test plot, as the number of high-molecular sugars increases It has been confirmed that the evaluations of “Drinking response to throat” and “Beer-likeness” are rising.
- Example 3 Effects of the types of high molecular sugars As ingredients, DE25 dextrin (Matsutani Chemical Co., Ltd. “Paindex # 3”), DE20 dextrin (Showa Sangyo Co., Ltd. “LDX35-20”), DE15 Dextrin (Matsutani Chemical Industry “Glister”), DE14 dextrin (Matsuya Chemical Industry “liquid dextrin”), DE11 dextrin (Matsuya Chemical Industries “Paindex # 2”), DE11 indigestible dextrin (Matsutani Chemical Co., Ltd. “Fibersol 2”), DE4 dextrin (Matsutani Chemical Co., Ltd. “Paindex # 100”), sweetener maltose (Showa Sangyo Co., Ltd. “MR70”), soybean protein degradation product A certain soy peptide was prepared.
- DE25 dextrin Matsutani Chemical Co., Ltd. “Paindex # 3”
- DE20 dextrin
- the blending ingredients listed in Table 5 were mixed in numerical amounts (g), and water was added to the resulting blend to 1 L to prepare a primary raw material liquid, which was boiled for 1 hour. After cooling the primary raw material liquid, water for evaporation was added, and diatomaceous earth filtration and filter filtration were performed for clarification. Next, carbon dioxide was blown into the liquid to dissolve the carbon dioxide to a 2.9 gas volume, thereby obtaining a non-fermented beer-flavored carbonated beverage.
- the sensory evaluation of the obtained non-fermented beer-flavored carbonated drink was performed.
- the sensory evaluation was carried out with a nose clip attached to the nose to avoid the effects of fragrance. Evaluation averaged each 9-point perfect score by five beer special panels. The results are shown in Table 6.
- the control group 7 received a low evaluation of “drinking response to the throat”, “good sharpness after drinking”, and “beer-likeness”, whereas the test group had a DE of both dextrin and indigestible dextrin. It was confirmed that the ratings of “good drinking response to the throat”, “goodness of crispness after drinking”, and “beer-likeness” have risen as the number of people goes down. On the other hand, DE4 dextrin has very poor solubility, and it was considered impractical to use a sugar with this level of degradation when considering production efficiency.
- Example 4 Effects of sweetener type and sweetener blending As ingredients, DE14 dextrin (a “liquid dextrin” manufactured by Matsutani Chemical Co., Ltd.), a high-molecular sugar, and glucose (“liquid glucose” manufactured by Nippon Shokuhin Kako Co., Ltd.) ), Fructose (“Fujifract L-95” manufactured by Nippon Shokuhin Kako Co., Ltd.), maltose (“MR70” manufactured by Showa Sangyo Co., Ltd.), maltotriose (“Pureose L” manufactured by Gunei Chemical Industry Co., Ltd.), sucrose (Nisshin Cup Co., Ltd.) “S67F”, fructose glucose (“NF55” manufactured by Showa Sangyo Co., Ltd.), acesulfame potassium (“Sanet” manufactured by Kirin Kyowa Foods), sucralose (“Sucralose” manufactured by Saneigen FFI Co., Ltd.), stevia (Mo
- the blending ingredients listed in Table 7 were mixed in numerical amounts (g), and water was added to the resulting blend to 1 L to prepare a primary raw material liquid, which was boiled for 1 hour. After cooling the primary raw material liquid, water for evaporation was added, and diatomaceous earth filtration and filter filtration were performed for clarification. Next, carbon dioxide was blown into the liquid to dissolve the carbon dioxide to a 2.9 gas volume, thereby obtaining a non-fermented beer-flavored carbonated beverage.
- the sensory evaluation of the obtained non-fermented beer-flavored carbonated drink was performed.
- the sensory evaluation was carried out with a nose clip attached to the nose to avoid the effects of fragrance. Evaluation averaged each 9-point perfect score by five beer special panels. The results are shown in Table 8.
- Example 5 Effect of cereal-derived protein degradation products As ingredients, DE14 dextrin (a “liquid dextrin” manufactured by Matsutani Chemical Co., Ltd.), a sugar sugar, maltose (“MR70” manufactured by Showa Sangyo Co., Ltd.), a sweet saccharide, A soy protein hydrolyzate having a molecular mass of 2 kDa, a soy protein hydrolyzate having a molecular mass of 3 kDa, a soy protein hydrolyzate having a molecular mass of 5 kDa, a soy protein hydrolyzate having a molecular mass of 8 kDa, and a corn protein hydrolyzate having a molecular mass of 0.5 kDa, A corn protein degradation product having a molecular mass of 1 kDa was prepared.
- DE14 dextrin a “liquid dextrin” manufactured by Matsutani Chemical Co., Ltd.
- MR70 maltose
- the blending ingredients listed in Table 9 were mixed in numerical amounts (g), and water was added to the resulting blend to 1 L to prepare a primary raw material liquid, which was boiled for 1 hour. After cooling the primary raw material liquid, water for evaporation was added, and diatomaceous earth filtration and filter filtration were performed for clarification. Next, carbon dioxide was blown into the liquid to dissolve the carbon dioxide to a 2.9 gas volume, thereby obtaining a non-fermented beer-flavored carbonated beverage.
- the sensory evaluation of the obtained non-fermented beer-flavored carbonated drink was performed.
- the sensory evaluation was carried out with a nose clip attached to the nose to avoid the effects of fragrance. Evaluation averaged each 9-point perfect score by five beer special panels. The results are shown in Table 10.
- Control Zone 10 “Drinking response to the throat” and “Beer-likeness” received low evaluation, sour taste was felt, and the balance felt very poor. In the test plot, all the evaluations were rising, and it was confirmed that the evaluation was particularly high for the soy protein of 2 kDa to 8 kDa and “drinking response to the throat”.
Abstract
Description
非発酵ビール風味炭酸飲料の製造
配合成分として、高分子糖であるDE14のデキストリン(松谷化学工業社製「液状デキストリン」)、甘味物質であるマルトース(昭和産業社製「MR70」)、大豆タンパク質分解物である大豆ペプチド等を準備した。
非発酵ビール風味アルコール飲料の製造
実施例1で用いたものと同じ配合成分を準備した。
高分子糖の種類による影響
配合成分として、高分子糖であるDE25のデキストリン(松谷化学工業社製「パインデックス#3」)、DE20のデキストリン(昭和産業社製「LDX35-20」)、DE15のデキストリン(松谷化学工業社製「グリスター」)、DE14のデキストリン(松谷化学工業社製「液状デキストリン」)、DE11のデキストリン(松谷化学工業社製「パインデックス#2」)、DE11の難消化性デキストリン(松谷化学工業社製「ファイバーソル2」)、DE4のデキストリン(松谷化学工業社製「パインデックス#100」)、甘味物質であるマルトース(昭和産業社製「MR70」)、大豆タンパク質分解物である大豆ペプチド等を準備した。
甘味物質の種類及び甘味料の配合による影響
配合成分として、高分子糖であるDE14のデキストリン(松谷化学工業社製「液状デキストリン」)、甘味物質であるグルコース(日本食品化工社製「液状ぶどう糖」)、フルクトース(日本食品化工社製「フジフラクトL-95」)、マルトース(昭和産業社製「MR70」)、マルトトリオース(群栄化学工業社製「ピュアトースL」)、スクロース(日新カップ社製「S67F」、果糖ぶどう糖(昭和産業社製「NF55」)、アセスルファムカリウム(キリン協和フーズ社製「サネット」)、スクラロース(三栄源エフ・エフ・アイ社製「スクラロース」)、ステビア(守田化学工業社製「レバウディオ」)、アスパルテーム(味の素社製「PAL SWEET」)、ソーマチン(三栄源エフ・エフ・アイ社製「サンスイート」)、大豆タンパク質分解物である大豆ペプチド等を準備した。
穀物由来タンパク質分解物の効果
配合成分として、高分子糖であるDE14のデキストリン(松谷化学工業社製「液状デキストリン」)、甘味物質であるマルトース(昭和産業社製「MR70」)、穀物由来タンパク質分解物である分子質量2kDaの大豆タンパク分解物、分子質量3kDaの大豆タンパク分解物、分子質量5kDaの大豆タンパク分解物、分子質量8kDaの大豆タンパク分解物、分子質量0.5kDaのトウモロコシタンパク分解物、分子質量1kDaのトウモロコシタンパク分解物等を準備した。
Claims (11)
- 飲用水に対し、8mg/ml以上の高分子糖、及び高分子糖100重量部に対して0.008~100重量部の甘味物質を含有させる工程を包含する非発酵ビール風味飲料の製造方法。
- 前記高分子糖がDE5~24のデンプン分解物である請求項1に記載の非発酵ビール風味飲料の製造方法。
- 前記甘味物質が、単糖、二糖及び三糖から成る群から選択される少なくとも一つの糖である請求項1又は2に記載の非発酵ビール風味飲料の製造方法。
- 麦汁又は大麦エキスを含有させる工程は包含しない請求項1~3のいずれか一項に記載の非発酵ビール風味飲料の製造方法。
- 更に穀物由来タンパク質分解物を含有させる工程を包含する請求項1~4のいずれか一項に記載の非発酵ビール風味飲料の製造方法。
- 請求項1~5のいずれか一項に記載の方法で製造される非発酵ビール風味飲料。
- 8mg/ml以上の高分子糖、及び高分子糖100重量部に対して0.008~100重量部の甘味物質を含有する非発酵ビール風味飲料。
- 前記高分子糖がDE5~24のデンプン分解物である請求項7に記載の非発酵ビール風味飲料。
- 前記甘味物質が、単糖、二糖及び三糖から成る群から選択される少なくとも一つの糖である請求項7又は8に記載の非発酵ビール風味飲料。
- 麦汁又は大麦エキスを含有しない請求項7~9のいずれか一項に記載の非発酵ビール風味飲料。
- 更に穀物由来タンパク質分解物を含有する請求項7~10のいずれか一項に記載の非発酵ビール風味飲料。
Priority Applications (6)
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US14/124,941 US20140113050A1 (en) | 2011-12-01 | 2011-12-01 | Unfermented beer-flavoured beverage and manufacturing method therefor |
CN201180070350.XA CN103492549B (zh) | 2011-12-01 | 2011-12-01 | 未发酵啤酒风味饮料及其制造方法 |
JP2013546917A JP5735133B2 (ja) | 2011-12-01 | 2011-12-01 | 非発酵ビール風味飲料及びその製造方法 |
KR1020137027351A KR101845582B1 (ko) | 2011-12-01 | 2011-12-01 | 비발효 맥주 풍미 음료 및 그 제조 방법 |
PCT/JP2011/077785 WO2013080354A1 (ja) | 2011-12-01 | 2011-12-01 | 非発酵ビール風味飲料及びその製造方法 |
TW101142950A TWI576051B (zh) | 2011-12-01 | 2012-11-16 | Non - fermented beer flavor beverage and its manufacturing method |
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JP (1) | JP5735133B2 (ja) |
KR (1) | KR101845582B1 (ja) |
CN (1) | CN103492549B (ja) |
TW (1) | TWI576051B (ja) |
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TW201325467A (zh) | 2013-07-01 |
CN103492549A (zh) | 2014-01-01 |
JP5735133B2 (ja) | 2015-06-17 |
CN103492549B (zh) | 2016-09-14 |
KR101845582B1 (ko) | 2018-04-04 |
JPWO2013080354A1 (ja) | 2015-04-27 |
US20140113050A1 (en) | 2014-04-24 |
KR20140106382A (ko) | 2014-09-03 |
TWI576051B (zh) | 2017-04-01 |
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