WO2013080692A1 - Boisson effervescente et procédé pour produire celle-ci - Google Patents

Boisson effervescente et procédé pour produire celle-ci Download PDF

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Publication number
WO2013080692A1
WO2013080692A1 PCT/JP2012/076997 JP2012076997W WO2013080692A1 WO 2013080692 A1 WO2013080692 A1 WO 2013080692A1 JP 2012076997 W JP2012076997 W JP 2012076997W WO 2013080692 A1 WO2013080692 A1 WO 2013080692A1
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WO
WIPO (PCT)
Prior art keywords
beverage
bitterness
malt
sparkling
raw material
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PCT/JP2012/076997
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English (en)
Japanese (ja)
Inventor
勉 八巻
一樹 丸山
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サッポロビール株式会社
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Publication of WO2013080692A1 publication Critical patent/WO2013080692A1/fr

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    • 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
    • A23L2/40—Effervescence-generating compositions
    • 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
    • A23L2/56—Flavouring or bittering agents

Definitions

  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • the present 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)) .
  • this bitterness value is a bitterness value (so-called BU (Bitter Unit)) measured by an ASBC (American Society of Brewing Chemistry) official method.
  • BU Bit Unit
  • ASBC American Society of Brewing Chemistry
  • 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.
  • bitterness value of the conventional effervescent non-alcoholic drink was suppressed to 20 or less.
  • 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
  • one of the preferable flavors hereinafter referred to as “irritant taste”
  • the effervescent non-alcoholic beverage I found that the body can be improved effectively.
  • 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.
  • 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.
  • 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.
  • 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.
  • this method is good also as including the process of preparing a plant raw material liquid.
  • 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.
  • malt barley malt and / or wheat malt can be preferably used.
  • Barley malt and wheat malt are obtained by germinating barley and wheat, respectively.
  • 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.
  • 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.
  • a digestive enzyme for example, amylolytic enzyme or proteolytic enzyme
  • 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.
  • 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.
  • 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.
  • 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.
  • 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,
  • 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.
  • 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.
  • 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.
  • 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:
  • 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 ⁇ acid to produce iso ⁇ acid). And then purified.
  • the hop extract thus obtained is, for example, a composition containing isoalpha acid as a hop-derived bitter component.
  • the content of iso- ⁇ acid in the bitter flavor is not particularly limited, but may be, for example, 1 to 40% by weight.
  • the bittering agent contains hop-derived iso- ⁇ acid
  • the content of iso- ⁇ 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. .
  • 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-iso ⁇ acid, Tetrahydro iso ⁇ acid and Hexahydro iso ⁇ 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.
  • a commercially available hop extract may be used as the hop extract.
  • 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.
  • 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.
  • 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.
  • an organic acid and / or an inorganic acid can be used, and an acid used as an acidulant may be used.
  • an 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • a predetermined amount of bitterness 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.
  • the ethanol content is 0.00 vol%
  • the pH is 3.8
  • the amount of used bittering agent is different. I got a drink.
  • 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.
  • Comparative Example 2 Comparative Example 3, and Comparative Example 4, three types of commercially available sparkling non-alcoholic beverages were also prepared.
  • 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
  • the pH of the sparkling non-alcoholic beverage of Comparative Example 4 is 3.8.
  • 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.
  • 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).
  • a 275 is the absorbance at 275 nm measured using pure isooctane as a control.
  • a sensory test of effervescent non-alcoholic drinks was conducted by eight skilled panelists.
  • the flavor, sharpness, and pungent taste of the effervescent non-alcoholic beverage were evaluated.
  • 1 point was given to “not delicious”, 2 points to “normal”, and 3 points to “delicious”.
  • 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”.
  • 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.
  • 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
  • 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).
  • the sparkling non-alcoholic beverage according to this example has a markedly increased stimulant taste as its bitterness value increases from 20 to 25.
  • the effervescent non-alcoholic drink which concerns on a present Example has moderate bitterness (easiness to drink), the richness derived from a remarkable irritation
  • 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.
  • 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.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

La présente invention concerne une boisson effervescente, dont les caractéristiques ont été améliorées en conférant une amertume à celle-ci, et un procédé pour produire celle-ci. Selon le procédé pour produire la boisson effervescente de la présente invention dans lequel la boisson effervescente est produite en utilisant un liquide de plante en tant que matériau de départ, la boisson effervescente ayant une teneur en alcool de 1 % en volume ou moins, une valeur de pH de moins de 4 et un indice d'amertume de 25 ou plus est produite en utilisant un matériau de départ amer, ledit matériau de départ amer étant utilisé en une quantité appropriée pour obtenir un indice d'amertume de la boisson effervescente de 25 ou plus, sans conduire une fermentation alcoolique.
PCT/JP2012/076997 2011-12-01 2012-10-18 Boisson effervescente et procédé pour produire celle-ci WO2013080692A1 (fr)

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JP2011-263509 2011-12-01
JP2011263509A JP5996182B2 (ja) 2011-12-01 2011-12-01 発泡性飲料及びその製造方法

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JP2019030340A (ja) * 2018-12-03 2019-02-28 サッポロビール株式会社 発泡性飲料、原料液及びこれらに関する方法

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JP6712523B2 (ja) * 2016-09-27 2020-06-24 サントリーホールディングス株式会社 容器詰アルコール飲料

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JP2011072228A (ja) * 2009-09-29 2011-04-14 Kirin Brewery Co Ltd 酸味が低減・緩和された未発酵のビール風味麦芽飲料およびその製造方法
JP2011139671A (ja) * 2010-01-07 2011-07-21 Kirin Brewery Co Ltd 後熟ホップ様苦味を付与した発酵アルコール飲料
WO2011145671A1 (fr) * 2010-05-19 2011-11-24 サントリーホールディングス株式会社 Boisson au goût de bière comprenant une mousse stabilisée

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JP4095502B2 (ja) * 2003-06-27 2008-06-04 アサヒビール株式会社 滋養強壮ビール飲料及び発泡酒飲料
JP2008212041A (ja) * 2007-03-02 2008-09-18 Asahi Breweries Ltd 発泡性アルコール飲料の製造方法
JP5229933B2 (ja) * 2007-03-19 2013-07-03 麒麟麦酒株式会社 発酵アルコール飲料製造用後熟ホップの製造方法
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Publication number Priority date Publication date Assignee Title
WO2004018612A1 (fr) * 2002-08-21 2004-03-04 Sapporo Breweries Limited Procede de production d'une boisson semblable a la biere peu alcoolisee, et boisson semblable a la biere peu alcoolisee
JP2011072228A (ja) * 2009-09-29 2011-04-14 Kirin Brewery Co Ltd 酸味が低減・緩和された未発酵のビール風味麦芽飲料およびその製造方法
JP2011139671A (ja) * 2010-01-07 2011-07-21 Kirin Brewery Co Ltd 後熟ホップ様苦味を付与した発酵アルコール飲料
WO2011145671A1 (fr) * 2010-05-19 2011-11-24 サントリーホールディングス株式会社 Boisson au goût de bière comprenant une mousse stabilisée
WO2011145670A1 (fr) * 2010-05-19 2011-11-24 サントリーホールディングス株式会社 Boisson à goût de bière, non alcoolisée, non fermentée, à couche de mousse stabilisée

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019030340A (ja) * 2018-12-03 2019-02-28 サッポロビール株式会社 発泡性飲料、原料液及びこれらに関する方法

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