WO2013080692A1

WO2013080692A1 - Effervescent beverage and method for producing same

Info

Publication number: WO2013080692A1
Application number: PCT/JP2012/076997
Authority: WO
Inventors: 勉八巻; 一樹丸山
Original assignee: サッポロビール株式会社
Priority date: 2011-12-01
Filing date: 2012-10-18
Publication date: 2013-06-06
Also published as: JP2013111074A; JP5996182B2

Abstract

Provided are an effervescent beverage, the characteristics of which have been improved by imparting bitterness thereto, and a method for producing the same. According to the method for producing the effervescent beverage of the present invention whereby the effervescent beverage is produced using a plant liquid as a starting material, the effervescent beverage having an alcohol content of 1 vol% or less, a pH value of less than 4 and a bitterness value of 25 or more is produced by using a bitter starting material, said bitter starting material being used in such an amount as to give a bitterness value of the effervescent beverage of 25 or more, without carrying out alcoholic fermentation.

Description

Sparkling beverage and method for producing the same

The present invention relates to an effervescent beverage and a method for producing the same, and particularly relates to an improvement in characteristics of the effervescent beverage.

Conventionally, sparkling beverages with a reduced alcohol content compared to beer have been proposed. That is, for example, Patent Document 1 describes an unfermented beer-flavored malt beverage with reduced or relaxed sourness. Patent Document 2 describes a non-alcohol beer-taste beverage that contains sodium gluconate in addition to a sweetener, a sour agent, and a bitter agent, thereby suppressing variations in sweetness, sourness, and bitterness.

JP 2010-284153 A International Publication No. 2011/128953

However, conventionally, as a characteristic that effervescent beverages with a reduced alcohol content compared to beer have been important for sharpness (ease of drinking), bitterness that impairs the sharpness with respect to the sparkling beverage Has not been actively granted.

The present invention has been made in view of the above problems, and an object of the present invention is to provide an effervescent beverage having improved characteristics by positively imparting bitterness and a method for producing the same.

The method for producing an effervescent beverage according to an embodiment of the present invention for solving the above problems is a method for producing an effervescent beverage using a plant raw material liquid, and the bitterness value of the effervescent beverage is 25. Using the above-mentioned amount of bitterness raw material, without producing alcohol, the sparkling beverage having an alcohol content of less than 1% by volume, a pH of less than 4, and a bitterness value of 25 or more is produced. It is characterized by doing. ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the sparkling drink which has the characteristic improved by positive provision of bitterness can be provided.

In the method, the bitter tasting material may be hops and / or bitters.

An effervescent beverage according to one embodiment of the present invention for solving the above-described problems is manufactured by any one of the methods described above. ADVANTAGE OF THE INVENTION According to this invention, the sparkling beverage which has the characteristic improved by the positive provision of bitterness can be provided.

The sparkling beverage according to one embodiment of the present invention for solving the above problems is produced using a plant raw material, has an alcohol content of less than 1% by volume, has a pH of less than 4, and has a bitterness value. It is 25 or more. ADVANTAGE OF THE INVENTION According to this invention, the sparkling beverage which has the characteristic improved by the positive provision of bitterness can be provided.

According to the present invention, it is possible to provide an effervescent beverage having improved characteristics by positively imparting bitterness and a method for producing the same.

In the Example which concerns on one Embodiment of this invention, it is explanatory drawing which shows an example of the result of having evaluated the characteristic of the sparkling beverage.

Hereinafter, an embodiment of the present invention will be described. Note that the present invention is not limited to the present embodiment.

First, the outline of the sparkling beverage according to the present embodiment (hereinafter referred to as “the present beverage”) and the method for producing the sparkling beverage according to the present embodiment (hereinafter referred to as “the present method”) will be described. This beverage is an effervescent beverage produced using plant raw materials, having an alcohol content of less than 1% by volume, a pH of less than 4, and a bitterness value of 25 or more.

An effervescent beverage is a beverage having foam characteristics including foaming characteristics and foam retention characteristics. That is, effervescent beverages, for example, are beverages containing carbon dioxide gas, and when foamed into a container such as a glass, the foaming property that a layer of foam is formed at the top of the liquid surface, and the foam that is formed is constant It is a beverage having a foam-holding property that is maintained for more than an hour.

The bitterness value is evaluated as an index indicating the degree of bitterness of sparkling beverages such as beer. That is, an increase in the bitterness value of the sparkling beverage means an enhancement of the bitterness of the sparkling beverage. A bitterness value is determined based on the measurement of the bitterness component (mainly iso alpha acid) contained in an effervescent drink.

This bitterness value is calculated, for example, from known literature (Reference 1: AMERICAN SOCIETY OF BREWING CHEMISTS. METHODS of ANLYSIS of the ASBC (7th revised ed.), Method Beer-23A. The Society, St. Paul, MN, USA (1976 ), Reference 2: EUROPEANOPBREWERY CONVENTION. ANALYTICA-EBC (4th ed.), Method 9.6, p.E155. Brauerei-und Getranke-Rundschau, CH-8047, Zurich, Switzerland (1987)) .

That is, this bitterness value is a bitterness value (so-called BU (Bitter Unit)) measured by an ASBC (American Society of Brewing Chemistry) official method. Specifically, the bitterness value of the sparkling beverage is calculated based on the absorbance at 275 nm of the isooctane layer separated from the mixture of the sparkling beverage and isooctane.

This method is a method for producing an effervescent beverage using a plant raw material liquid, and using the bitterness raw material in an amount such that the bitterness value of the effervescent beverage is 25 or more, without performing alcoholic fermentation, This is a method for producing the sparkling beverage (present beverage) having an alcohol content of less than 1% by volume, a pH of less than 4, and a bitterness value of 25 or more.

The inventors of the present invention have made extensive studies on improving the properties of sparkling beverages having an alcohol content of less than 1% by volume (hereinafter referred to as “foamable non-alcoholic beverages”). It has been found that by adopting a specific condition of lowering the pH of the beverage to less than 4 and increasing the bitterness value of the sparkling beverage to 25 or more, an unprecedented characteristic unique to the specific condition is extracted. The present invention has been completed.

That is, conventionally, as a characteristic of effervescent non-alcoholic beverages, sharpness has been emphasized, so it was common sense that an increase in bitterness value that impairs the sharpness should be avoided. For this reason, the bitterness value of the conventional effervescent non-alcoholic drink was suppressed to 20 or less.

On the other hand, the inventors of the present invention increased the bitterness of the sparkling non-alcoholic beverage to a level of 25 or more, which was not conventionally adopted, contrary to the above-mentioned common sense, and obtained sparkling non-alcohol When the characteristics of the beverage were examined in detail, one of the preferable flavors (hereinafter referred to as “irritant taste”) peculiar to the bitterness value being 25 or more became remarkable. As a result, the effervescent non-alcoholic beverage I found that the body can be improved effectively.

Next, the details of this beverage and this method will be described. The plant raw material liquid used for manufacturing this beverage is prepared using plant raw materials. The plant raw material is not particularly limited as long as it can be used for the production of beverages. For example, one or more selected from the group consisting of cereals, beans and potatoes and / or one or more selected from the group Those germinated can be used. As the cereals, for example, one or more selected from the group consisting of barley, wheat, rice, and corn can be used.

The plant raw material liquid is not particularly limited as long as it is a solution containing a plant raw material-derived component. The plant raw material liquid is prepared by mixing a plant raw material and water. That is, the plant raw material liquid is prepared, for example, by mixing a raw material containing a plant raw material and water (preferably hot water) and extracting a component contained in the plant raw material.

In this method, a plant raw material solution prepared in advance may be used. That is, this method is good also as not including the process of preparing a plant raw material liquid. In this case, it is good also as using the plant raw material liquid prepared without performing alcoholic fermentation beforehand.

Moreover, this method is good also as including the process of preparing a plant raw material liquid. In this case, in this method, the process of preparing a plant raw material liquid will be included, without performing alcoholic fermentation.

The plant raw material liquid may include, for example, a malt liquid containing a malt-derived component. The malt liquid is prepared using, for example, malt and / or malt extract.

As malt, barley malt and / or wheat malt can be preferably used. Barley malt and wheat malt are obtained by germinating barley and wheat, respectively. When malt is used, the malt liquid is prepared by mixing the malt and water. That is, the malt liquid is prepared, for example, by mixing at least malt and water (preferably hot water) and extracting components contained in the malt.

The malt liquid may be prepared by saccharification. In this case, the malt liquid is prepared by, for example, mixing malt and water (preferably hot water) and saccharifying the obtained mixed liquid. Saccharification is performed by maintaining a mixed solution containing malt and water at a temperature (for example, 30 to 80 ° C.) at which a digestive enzyme (for example, amylolytic enzyme or proteolytic enzyme) contained in the malt is operated.

The malt extract is a composition containing a malt-derived component. That is, the malt extract is a malt extract obtained by extracting an extract containing sugar and nitrogen from the malt. In this case, the malt extract is prepared, for example, by extracting the extract from the malt with cold water or hot water. The malt extract may be prepared by extracting the extract from the malt and then performing saccharification. The malt extract may be prepared by concentration after malt extraction or saccharification. As a malt extract, it is good also as using a commercially available malt extract.

When using the malt extract, the malt liquid is prepared by mixing the malt extract and water. That is, the malt liquid is prepared, for example, by mixing at least a malt extract and water (preferably hot water).

The plant raw material liquid may be prepared using plant raw materials other than malt without using malt and malt extract. As plant materials other than malt, for example, barley and / or wheat (for example, one or more selected from the group consisting of barley, wheat, beans, rice, potatoes, corn, and other grains) are used. It is good as well.

Although the bitterness raw material used for manufacture of this drink will not be restricted especially if it is a raw material which strengthens the bitterness of an effervescent drink, For example, a hop and / or a bittering agent can be used preferably. That is, as a bitterness raw material, it is good also as using a hop and a bitterness.

When using hops and bitters, for example, plant raw materials prepared using plant raw materials and hops and bitters are used. Moreover, as a bitterness raw material, it is good also as using a bittering agent without using a hop, and good also as using a hop without using a bittering agent.

Hops are not particularly limited as long as they enhance the bitterness of sparkling beverages, and any one or more hops can be used. The form of the hop is not particularly limited, and any form appropriately processed according to the purpose of storage or transportation can be used.

That is, for example, a press hop obtained by compressing dried hop cones, a hop powder obtained by pulverizing dried hop cones, a hop obtained by compression molding the hop powder into a pellet Pellets can be used.

When preparing a plant raw material liquid using hops, the plant raw material liquid is prepared by adding the hop to a mixed liquid obtained by mixing the plant raw material and water and boiling. Also good.

The bittering agent is not particularly limited as long as it enhances the bitterness of the sparkling beverage, and for example, an additive composition containing a bitter component derived from hops can be preferably used. That is, a hop extract may be used as a bittering agent. A hop extract is a composition obtained by extracting a hop.

Hop extraction is performed by immersing the hop in a solvent and extracting components contained in the hop. The solvent is not particularly limited as long as it is a fluid that can extract a hop-derived bitter component, and for example, carbon dioxide (for example, liquefied carbon dioxide gas, supercritical carbon dioxide), water, alcohol (for example, ethanol), and an organic solvent (for example, hexane). 1) or more selected from the group consisting of:

For example, the hop extract is subjected to hop extraction using any of the solvents described above, and then the resulting extract is heated to isomerize (for example, isomerize α acid to produce iso α acid). And then purified. The hop extract thus obtained is, for example, a composition containing isoalpha acid as a hop-derived bitter component.

When the bitter flavor contains iso-α acid, the content of iso-α acid in the bitter flavor is not particularly limited, but may be, for example, 1 to 40% by weight. When the bittering agent contains hop-derived iso-α acid, the content of iso-α acid in the bittering agent is adjusted by the volume ratio of the hop to the solvent used for extraction, or concentration or dilution after extraction. .

Further, the hop extract may be obtained, for example, by subjecting iso-alpha acid extracted from hop to chemical modification such as hydrogenation. That is, in this case, the hop extract is a composition containing at least one selected from the group consisting of Rho-isoα acid, Tetrahydro isoα acid and Hexahydro isoα acid, for example.

The hop extract may contain, as a solvent, for example, one or more selected from the group consisting of glycerin, water, and an alkaline solution. As the hop extract, a commercially available hop extract may be used.

The amount of the bitterness raw material used is determined so that the bitterness value of the sparkling beverage (main beverage) to be finally produced is within a desired range of 25 or more. That is, for example, a plurality of sparkling beverages are produced using each of a plurality of different bitterness raw materials, the bitterness value of each sparkling beverage is evaluated, and the bitterness value is within a desired range of 25 or more. The amount used for the production of a sparkling beverage is determined as the appropriate amount of bitterness ingredient used.

And in this method, this drink is manufactured, without performing alcoholic fermentation. That is, in this method, for example, one kind selected from the group consisting of plant raw materials, bitter-tasting raw materials, and other raw materials as necessary (for example, sugars, dietary fibers, pigments, fragrances, acidulants, and sweeteners). The beverage is produced by mixing the above.

Although the method of adjusting the pH of the beverage to less than 4 is not particularly limited, for example, addition of an acid can be preferably used. That is, in this case, in this method, an acid is used in such an amount that the pH of the sparkling beverage (main beverage) to be finally produced is less than 4.

As the acid, an organic acid and / or an inorganic acid can be used, and an acid used as an acidulant may be used. As the organic acid, for example, one or more selected from the group consisting of lactic acid, citric acid, malic acid and tartaric acid can be used. As the inorganic acid, for example, one or more selected from the group consisting of phosphoric acid, carbon dioxide, hydrochloric acid, and sulfuric acid can be used. As the acid, it is particularly preferable to use lactic acid from the viewpoint of the balance of flavor of the sparkling beverage.

The amount of acid used is determined so that the pH of the finally produced sparkling beverage (main beverage) is within a desired range of less than 4. That is, for example, a plurality of sparkling beverages are manufactured using each of a plurality of different amounts of acid, the pH of each sparkling beverage is measured, and the pH is within a desired range of less than 4 The amount used in the production of the beverage is determined as the appropriate amount of acid used.

The method for imparting effervescence to the effervescent beverage is not particularly limited, and for example, use of carbonated water and / or blowing of carbon dioxide gas can be preferably used.

As described above, this beverage is an effervescent beverage having a bitterness value of 25 or more, an alcohol content of less than 1% by volume, and a pH of less than 4. The bitterness value of the present beverage is not particularly limited as long as it is 25 or more. For example, it is preferably in the range of 25 to 35, more preferably in the range of 28.5 to 35, and 28.5. It is particularly preferred that it is in the range of ~ 33.5.

The alcohol content of the beverage is not particularly limited as long as it is less than 1% by volume, but may be, for example, 0.05% by volume or less, or 0.00% by volume. The pH of the beverage is not particularly limited as long as it is less than 4, but is preferably in the range of 3.0 or more and less than 4, for example, more preferably in the range of 3.5 or more and less than 4. preferable.

Next, specific examples according to this embodiment will be described.

[Manufacture of sparkling beverages]
Effervescent non-alcoholic beverages were produced using hops and bitters as bitter ingredients. A commercially available hop extract was used as the bittering agent. This hop extract was a liquid composition produced by hop supercritical carbon dioxide extraction and contained about 10% by weight of isoalpha acid, about 70% by weight of glycerin and about 20% by weight of water.

First, saccharification was performed by adding hot water of 50 ° C. to the crushed barley malt and maintaining the obtained mixed liquid at 65 ° C. Barley malt husks were removed from the mixed solution after saccharification, and then hops were added to perform boiling. The mixed liquid after boiling was obtained as malt liquid.

Next, in the malt liquid thus obtained, a predetermined amount of bitterness, an acidulant (lactic acid) in an amount so that the pH of the foamable non-alcoholic beverage finally produced is less than 4, and other raw materials (sugars, (Pigment and fragrance) were added and further diluted with carbonated water. The amount of the bittering agent used was any one of six different types within a range of 0 wt% to 0.15 wt% of the weight ratio of the malt liquid.

Finally, after filtering through diatomaceous earth, the ethanol content is 0.00 vol%, the pH is 3.8, and the amount of used bittering agent is different. I got a drink.

On the other hand, as Comparative Example 1, except that no acidulant was used, the alcohol content was 0.00% by volume and the pH was 5.4 in the same manner as described above, and the amount of bitterness used. 6 types of effervescent non-alcoholic beverages with different values were obtained.

In addition, as Comparative Example 2, Comparative Example 3, and Comparative Example 4, three types of commercially available sparkling non-alcoholic beverages were also prepared. In addition, the pH of the sparkling non-alcoholic beverage of Comparative Example 2 is 3.1, the pH of the sparkling non-alcoholic beverage of Comparative Example 3 is 3.7, and the pH of the sparkling non-alcoholic beverage of Comparative Example 4 is 3.8.

[Evaluation of bitterness value]
Known literature (Reference 1: AMERICAN SOCIETY OF BREWING CHEMISTS. METHODS of ANLYSIS of the ASBC (7th revised ed.), Method Beer-23A. The Society, St. Paul, MN, USA (1976), Reference 2: EUROPEAN BREWERY CONVENTION. ANALYTICA-EBC (4th ed.), Method 9.6, p.E155. Brauerei-und Getranke-Rundschau, CH-8047, Zurich, Switzerland (1987)) The value was measured.

That is, first, an effervescent non-alcoholic beverage that was degassed so that there was no loss of foam and the temperature was adjusted to about 20 ° C. was prepared. Next, 10 mL of this effervescent non-alcoholic beverage was collected in a sedimentation tube, and 0.5 mL of 6N hydrochloric acid, 20 mL of isooctane (2,2,4-trimethylpentane) for absorption analysis and 2 to 3 glass balls were sequentially added thereto. . The sedimentation tube was capped and shaken at 20 ± 1 ° C. for 15 minutes at 130 ± 5 rpm (amplitude 2 to 3 cm).

Thereafter, centrifugation was performed at 3000 rpm for 3 minutes, and the isooctane layer was collected in a quartz cell having an optical path length of 10 mm. Furthermore, the absorbance at 275 nm of this isooctane layer was measured using a commercially available spectrophotometer (slit width of 2 mm or less). As a control, pure isooctane was used.

And the bitterness value (BU) of the effervescent non-alcoholic beverage was calculated from the following formula: BU = 50 × A ₂₇₅ . In this formula, A ₂₇₅ is the absorbance at 275 nm measured using pure isooctane as a control.

[sensory test]
A sensory test of effervescent non-alcoholic drinks was conducted by eight skilled panelists. In the sensory test, the flavor, sharpness, and pungent taste of the effervescent non-alcoholic beverage were evaluated. In the evaluation of the flavor, 1 point was given to “not delicious”, 2 points to “normal”, and 3 points to “delicious”. In the evaluation of sharpness and irritation, 0 points were given to “I don't feel”, 1 point to “Somewhat feel”, 2 points to “I feel”, and 3 points to “I feel strongly”.

[result]
FIG. 1 shows the results of evaluating the characteristics of the sparkling non-alcoholic beverage as described above for each of the example and the comparative examples 1 to 4. In FIG. 1, the horizontal axis represents the bitterness value, the vertical axis represents the average value of the assigned scores (average score), the black marks indicate the results of the examples, and the white marks indicate the comparative examples 1 to 4. Results are shown, square marks indicate flavor evaluation results, triangle marks indicate sharp evaluation results, and diamond marks indicate stimulation taste evaluation results. The average score shown on the vertical axis in FIG. 1 was calculated by dividing the total score given by the number of panelists (8).

As shown in FIG. 1, the sparkling non-alcoholic beverage according to this example has a markedly increased stimulant taste as its bitterness value increases from 20 to 25. And the effervescent non-alcoholic drink which concerns on a present Example has moderate bitterness (easiness to drink), the richness derived from a remarkable irritation | stimulation, and preferable flavor with a good balance by the bitterness value being 25 or more. It was evaluated as having both.

On the other hand, even if the bitterness value of the effervescent non-alcoholic beverage according to Comparative Example 1 is 25 or more, the pungent taste is not remarkable, and all evaluations of pungent taste, sharpness and flavor are in this example. It was low compared with the effervescent non-alcoholic beverage. This result was considered to be due to the relatively high pH of the sparkling non-alcoholic beverage according to Comparative Example 1.

On the other hand, the commercially available sparkling non-alcoholic beverages according to Comparative Examples 2 to 4 had a bitterness value in the range of 14.6 to 16.4, and high evaluation was obtained regarding sharpness. However, as shown in FIG. 1, the stimulating taste and flavor evaluation results of the commercially available sparkling non-alcoholic beverages according to Comparative Examples 2 to 4 show that the bitterness value is 25 or more and the sparkling non-alcoholic beverage according to this example. It was inferior to that.

Thus, by reducing the pH of the sparkling non-alcoholic beverage to less than 4 and increasing its bitterness value to a high level of 25 or more, which has not been conventionally adopted, it has been surprisingly recognized. The irritating taste that did not exist became remarkable as a kind of preferred flavor, and as a result, foaming properties with an unprecedented characteristic of combining richness enhanced by the significant irritating taste, moderate sharpness, and preferred flavor in a balanced manner It has been shown that non-alcoholic beverages can be realized.

Claims

A method for producing an effervescent beverage using a plant raw material liquid,
The alcohol content is less than 1% by volume, the pH is less than 4, and the bitterness value is 25 without performing alcoholic fermentation using the bitterness raw material in such an amount that the bitterness value of the sparkling beverage is 25 or more. The said sparkling beverage which is the above is manufactured. The manufacturing method of the sparkling beverage characterized by the above-mentioned.
The said bitterness raw material is a hop and / or a bittering agent. The manufacturing method of the sparkling beverage described in Claim 1 characterized by the above-mentioned.
A sparkling beverage produced by the method according to claim 1 or 2.
Manufactured using plant materials,
The alcohol content is less than 1% by volume;
pH is less than 4,
A sparkling beverage characterized by having a bitterness value of 25 or more.