WO2014057953A1 - Boisson au goût de bière - Google Patents

Boisson au goût de bière Download PDF

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Publication number
WO2014057953A1
WO2014057953A1 PCT/JP2013/077396 JP2013077396W WO2014057953A1 WO 2014057953 A1 WO2014057953 A1 WO 2014057953A1 JP 2013077396 W JP2013077396 W JP 2013077396W WO 2014057953 A1 WO2014057953 A1 WO 2014057953A1
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Prior art keywords
mass
beer
taste beverage
less
alcohol
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PCT/JP2013/077396
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English (en)
Japanese (ja)
Inventor
裕子 内田
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花王株式会社
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Publication of WO2014057953A1 publication Critical patent/WO2014057953A1/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
    • A23L2/52—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
    • A23L2/385—Concentrates of 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
    • A23L2/54—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

Definitions

  • the present invention relates to a beer-taste beverage.
  • Drinks such as beer and sparkling liquor are diversifying year by year, and various products are marketed according to lifestyle.
  • a fermented beverage in which an indigestible dextrin is added after fermenting with yeast using a carbon source, a nitrogen source, hops, etc. as raw materials (Patent Document 1), beer-flavored alcoholic beverages (Patent Document 2) fermented with yeast using wort extract, hop extract, indigestible dextrin, sugar alcohol and / or isomaltoligosaccharide as raw materials are known.
  • the present invention includes the following components (A), (B) and (C); (A) hop extract, (B) An indigestible dextrin of 0.3% by mass or more and (C) a beer-taste beverage containing carbon dioxide gas and having a pH of 3 to 4 and having an alcohol content of less than 1% by mass.
  • the present invention also provides the following components (A1), (B) and (C): (A1) ⁇ acid and iso ⁇ acid 0.000001 to 0.003 mass% (B) Indigestible dextrin 0.3% by mass or more and (C) A beer-taste beverage containing carbon dioxide gas and having a pH of 3 to 4 and having an alcohol content of less than 1% by mass.
  • beer and sparkling liquor are usually obtained by adding water to barley such as barley and germinating and drying, adding warm water to saccharify starch by the action of enzymes contained in the malt to obtain a saccharified solution, It is manufactured by adding hops to a saccharified solution and boiling it, followed by cooling with yeast and alcohol fermentation.
  • barley such as barley and germinating and drying
  • saccharides are decomposed and carbon dioxide is generated together with alcohol.
  • Carbon dioxide dissolved in alcoholic beverages generates moderate foaming and fine foamy bubbles, and during and after drinking, irritation in the mouth and irritation when passing through the throat (over the throat) It can cultivate a refreshing feeling and a refreshing feeling.
  • foaming and foam quality are important factors in determining the palatability of beer and happoshu.
  • Non-alcoholic beer-taste beverages are usually produced by press-fitting carbon dioxide gas, etc. without undergoing alcoholic fermentation like beer-taste alcoholic beverages. It was found that the characteristics were completely different. Moreover, in alcohol fermented drinks, since the hop used as a raw material is metabolized by alcohol fermentation, the subject of the raw odor derived from a hop is not known. On the other hand, in the non-alcoholic beer-taste beverage, it discovered newly that the subject of the raw smell derived from a hop arises.
  • An object of the present invention is to provide a low-alcohol beer-taste beverage that is excellent in foaming and foam quality and has little raw odor.
  • hop extract functions as a foaming aid for a carbon dioxide-containing beverage, but this alone has found that foaming of a low-alcohol-containing beer-taste beverage is insufficient. . And it discovered that the beer taste drink with low alcohol content which is excellent in foaming and foam quality is obtained by mix
  • the beer-taste beverage of the present invention has high palatability because the hop-derived raw odor is reduced.
  • beer-taste beverage refers to an effervescent carbonated beverage having a taste and aroma like a normal beer beverage produced by fermenting with yeast or the like.
  • the beer-taste beverage of the present invention contains (A) a hop extract.
  • Hops are mulberry perennials of the mulberry family, and (A) hop extract is prepared by extracting hop bulbs and compressed products thereof as they are or after pulverization, with a solvent such as carbon dioxide, water, or an organic solvent.
  • a solvent such as carbon dioxide, water, or an organic solvent.
  • a general hop extract preparation method used for beer brewing can be selected as appropriate. For example, hop blossoms in the solvent, pulverized products thereof, etc.
  • a percolation method and the like can also be employed.
  • Examples of the organic solvent that can be used for the extraction operation include lower alcohols having 1 to 4 carbon atoms such as methanol, ethanol, propanol, and butanol; lower alkyl esters such as ethyl acetate; ethylene glycol, butylene glycol, propylene glycol, and glycerin.
  • Polyhydric alcohols such as acetone; ketones such as acetone; lower fatty acids such as acetic acid; hydrocarbons such as benzene and hexane; ethers such as ethyl ether and petroleum ether. These organic solvents can be used alone or in combination of two or more.
  • the crude extract obtained by extraction operation can be attached
  • the liquid obtained by solid-liquid separation may be used as it is as a hop extract, but it may be used as a hop extract, or a concentrate obtained by removing at least a part of the solvent, vacuum drying, freeze drying, etc. You may use the dried material etc. which were dried. Commercially available hop extract can also be used.
  • the content of the hop extract is preferably 0.0002% by mass or more and more preferably 0.001% by mass or more in terms of solid content in the beer-taste beverage of the present invention from the viewpoint of foaming and improvement of foam quality.
  • 0.002% by mass or more is more preferable, 0.0045% by mass or more is more preferable, 0.009% by mass or more is further preferable, 0.05% by mass or less is preferable, and 0.03% by mass or less. Is more preferable, and 0.02 mass% or less is still more preferable.
  • the content range of the hop extract is preferably 0.0002 to 0.05% by mass, more preferably 0.001 to 0.05% by mass in terms of solid content in the beer-taste beverage of the present invention.
  • solid content refers to a residue obtained by drying a sample for 3 hours with an electric constant temperature dryer at 105 ° C. to remove volatile components.
  • the via-taste beverage of the present invention contains (A 1) alpha acids and iso alpha acids.
  • ⁇ -acid and iso- ⁇ -acid are components having a bitter taste and exist in hops, which contribute to the taste derived from hops and have a positive effect on beer-taste beverages, but may have a unique lively odor .
  • (A 1 ) ⁇ -acid and iso- ⁇ -acid are mainly derived from (A) hop extract, but (A) are derived from compounding ingredients other than hop extract, Newly added alpha acid and iso alpha acid may be used.
  • ⁇ acid is a general term for humulone, adhumulone, cohumulone, posthumulone and prehumulone
  • isoalpha acid is isohumulone, isoadhumulone, isocohumulone, isoposthumulone and isoprehumulone. It is a generic name. In this invention, what is necessary is just to contain at least 1 sort (s) among said 5 types of alpha acid and said 5 types of iso alpha acid. In addition, content of (alpha) acid and iso (alpha) acid is defined based on the said 10 types total amount.
  • the content of (A 1 ) ⁇ -acid and iso- ⁇ -acid is preferably 0.000001 to 0.003 mass%, and from the viewpoint of improving foaming and foam quality, 0.000005 mass% in the beer-taste beverage of the present invention.
  • the above is preferable, 0.00001% by mass or more is more preferable, 0.0001% by mass or more is further preferable, 0.0002% by mass or more is particularly preferable, 0.0025% by mass or less is more preferable, and 0.002 Less than mass% is more preferable and 0.001 mass% or less is still more preferable.
  • the content range of (A 1 ) ⁇ -acid and iso- ⁇ -acid is preferably 0.000005 to 0.003% by mass, more preferably 0.00001 to 0.0025% by mass in the beer-taste beverage of the present invention. %, More preferably 0.0001 to 0.002% by mass, and still more preferably 0.0002 to 0.001% by mass.
  • the contents of ⁇ acid and iso ⁇ acid can be measured by “5. Analysis of ⁇ acid and iso ⁇ acid” in Examples described later.
  • the beer-taste beverage of the present invention contains (B) indigestible dextrin.
  • “(B) indigestible dextrin” is dextrin that remains without being hydrolyzed by human digestive enzymes.
  • (B) Indigestible dextrin is obtained by adding a small amount of hydrochloric acid to starch and heating it, and fractionating a dietary fiber fraction obtained by treatment with an enzyme ( ⁇ -amylase, glucoamylase, etc.).
  • an enzyme ⁇ -amylase, glucoamylase, etc.
  • starch is used in the food field, its origin is not particularly limited, and examples thereof include starch derived from plants such as corn, potato, sweet potato, wheat, rice, and the like. Among these, corn-derived starch is preferable in that a desired effect can be easily obtained.
  • the dextrose equivalent (DE) of the hardly digestible dextrin is preferably 1 to 30, more preferably 5 to 25, further preferably 7 to 23, especially 9 It is preferably ⁇ 20.
  • Commercially available products can be used as such (B) indigestible dextrin, such as Pine Fiber, Fiber Sol 2 (above, trade name, manufactured by Matsutani Chemical Industry Co., Ltd.), Promiter 85 (trade name, Tate & Lyle) Manufactured).
  • fiber sol 2 is preferable.
  • indigestible dextrin is 0.3 mass% or more in the beer taste drink of this invention
  • 0.5 mass% or more is from a viewpoint of the further improvement of foaming and foam quality.
  • 0.8% by mass or more is more preferable, 1.2% by mass or more is more preferable, and from the viewpoint of taste balance and aftertaste, 5% by mass or less is preferable, and 3% by mass or less is more preferable. It is more preferably 5% by mass or less, and further preferably 2% by mass or less.
  • the range of the content of indigestible dextrin is preferably 0.5 to 5% by mass, more preferably 0.5 to 3% by mass in the beer-taste beverage of the present invention, and 0.5 to 2%. 0.5% by mass is more preferable, 0.5-2% by mass is further preferable, 0.8-2% by mass is further preferable, and 1.2-2% by mass is further preferable.
  • “aftertaste” refers to “feeling remaining in the mouth” described in JIS Z 8144: 2004.
  • the content of (B) indigestible dextrin is the notice of the director of the newly developed food health measures department, Food Health Division, Ministry of Health and Welfare, Ministry of Health and Welfare No. 13 dated April 26, 1999. It can be measured by the analysis method indicated by “).
  • the content of indigestible dextrin per bottled beverage is preferably 1 g or more, more preferably 1.8 g or more, further preferably 2.8 g or more, 4 g
  • the above is more preferable, 4.5 g or more is particularly preferable, 9 g or less is preferable, 8 g or less is more preferable, 7 g or less is further preferable, 6 g or less is further preferable, and 5.5 g or less is particularly preferable.
  • the range of content of indigestible dextrin per bottled beverage is preferably 1 to 9 g, more preferably 1 to 8 g, further preferably 1.8 to 7 g, and further 2.8 to 6 g.
  • the volume of the beer-taste beverage packed in a container is preferably 200 to 600 mL, more preferably 300 to 550 mL, further preferably 350 to 500 mL, and particularly preferably 350 mL.
  • the mass ratio [(B) / (A)] of the solid content in (A) hop extract and (B) indigestible dextrin in the beer-taste beverage of the present invention is from the viewpoint of improving foaming and foam quality. 25 or more is preferable, 40 or more is preferable, 60 or more is more preferable, 80 or more is more preferable, 7500 or less is preferable, 1500 or less is more preferable, 1000 or less is more preferable, 700 or less is more preferable, and 400 or less is more Further preferred.
  • the range of the mass ratio [(B) / (A)] is preferably 25 to 7500, more preferably 40 to 1500, more preferably 40 to 1000, more preferably 60 to 1000, and more preferably 60 to 700. 80 to 700 are more preferable, and 80 to 400 are more preferable.
  • the mass ratio ((B) / (A 1 )) of (A 1 ) ⁇ acid and iso ⁇ acid and (B) indigestible dextrin in the beer-taste beverage of the present invention is From the viewpoint of improvement, 500 or more is preferable, 1100 or more is more preferable, 1200 or more is further preferable, 1500 or more is particularly preferable, 350,000 or less is preferable, 50000 or less is more preferable, 20000 or less is further preferable, and 10,000 or less is preferable. Is even more preferred.
  • the range of the mass ratio [(B) / (A 1 )] is preferably 500 to 350,000, more preferably 1100 to 50000, still more preferably 1200 to 20000, and even more preferably 1500 to 10,000.
  • the beer-taste beverage of the present invention contains (C) carbon dioxide gas.
  • the (C) carbon dioxide gas to be press-fitted is preferably 1 or more, more preferably 1.5 or more, further preferably 2 or more, and 3 or less in terms of gas volume ratio from the viewpoint of beer-like foaming and foaming.
  • 2.7 or less is more preferable, and 2.5 or less is more preferable.
  • the range of carbon dioxide content is preferably 1 to 3, more preferably 1.5 to 2.7, and still more preferably 2 to 2.5 in terms of gas volume ratio. From the viewpoint of improving foaming and foam quality, 2.4 to 3 is preferable.
  • the “gas volume ratio (gas volume)” refers to the ratio of the volume of dissolved carbon dioxide gas to the volume of the beer-taste beverage at 20 ° C.
  • the beer-taste beverage of the present invention has (D) alcohol content of less than 1% by mass, and (D) alcohol is a compound in which a hydrogen atom of a chain or cyclic hydrocarbon is substituted with a hydroxyl group. It is good that it is drinkable, and it can be contained alone or in combination of two or more. Specifically, even a monohydric alcohol having one hydroxyl group includes a polyhydric alcohol having two or more hydroxyl groups, and one or more selected from monovalent aliphatic alcohols, glycols, and sugar alcohols. preferable.
  • Examples of the monovalent aliphatic alcohol include ethanol; propanol such as 1-propanol and isopropanol; butanol such as 1-butanol, 2-butanol and isobutanol; amyl alcohol, isoamyl alcohol, 2-pentanol and 3-pentane.
  • Pentanols such as butanol, 2-methyl-1-butanol, isopentyl alcohol, neopentyl alcohol; hexanols such as 1-hexanol, 2-hexanol, 3-hexanol; 1-heptanol, 2-heptanol, 3-heptanol, 4 -Heptanol such as heptanol and the like.
  • glycol examples include 1,2-propanediol, 1,3-butanediol, neopentyl glycol, glycerin, diglycerin and the like.
  • sugar alcohol examples include erythritol, xylitol, maltitol and the like.
  • ethanol 1-propanol, isopropanol, 1-butanol, 2-butanol, isobutanol, amyl alcohol, isoamyl alcohol, 2-pentanol, 3-pentanol, 2-methyl-1-butanol, isopentyl alcohol , Neopentyl alcohol, 1-hexanol, 2-hexanol, 3-hexanol, 1-heptanol, 2-heptanol, 3-heptanol, 4-heptanol, 1,2-propanediol, 1,3-butanediol, neopentyl glycol More preferred is at least one selected from glycerin and diglycerin.
  • an aliphatic alcohol having 2 or more carbon atoms is preferable, an aliphatic alcohol having 3 or more carbon atoms is more preferable, and an aliphatic alcohol having 7 or less carbon atoms is preferable.
  • the aliphatic alcohol preferably has 2 to 7 carbon atoms, more preferably 3 to 6 carbon atoms, still more preferably 3 to 5 carbon atoms, and still more preferably 3 carbon atoms.
  • the aliphatic alcohol may be linear or branched.
  • the aliphatic alcohol having 2 carbon atoms includes ethanol.
  • Examples of the aliphatic alcohol having 3 carbon atoms include 1-propanol, isopropanol, 1,2-propanediol, glycerin and the like.
  • Examples of the aliphatic alcohol having 4 carbon atoms include 1-butanol, 2-butanol, and isobutanol.
  • Examples of the aliphatic alcohol having 5 carbon atoms include amyl alcohol, isoamyl alcohol, 2-pentanol, 3-pentanol, 2-methyl-1-butanol, isopentyl alcohol, neopentyl alcohol and the like.
  • Examples of the aliphatic alcohol having 6 carbon atoms include 1-hexanol, 2-hexanol, and 3-hexanol.
  • Examples of the aliphatic alcohol having 7 carbon atoms include 1-heptanol, 2-heptanol, 3-heptanol, 4-heptanol and the like. Of these, 1,2-propanediol, glycerin, 1-propanol, isopropanol, 1-butanol, isobutanol, amyl alcohol, and a combination of two or more of isoamyl alcohol are preferable.
  • -More preferred is a combination of one or more of propanediol, isoamyl alcohol and glycerin, still more preferred is a combination of one or more of 1,2-propanediol and isoamyl alcohol, and 1,2-propanediol is Even more preferred.
  • the content of the alcohol (D) in the beer-taste beverage of the present invention is less than 1% by mass, but from the viewpoint of improving foaming and foam quality, it is preferably less than 0.7% by mass, and less than 0.5% by mass. More preferably, it is more preferably less than 0.3% by mass and may be 0% by mass.
  • “the alcohol content is 0% by mass” is a concept that includes the case where the alcohol content is below the detection limit in the “analysis of alcohol” described in the examples below.
  • the content of alcohol is less than 1% by mass, but as a non-alcoholic beer-taste beverage, the content of aliphatic alcohol having 2 carbon atoms is preferably less than 0.5% by mass, Further, it is preferably less than 0.1% by mass, and more preferably 0.00% by mass.
  • the content of the aliphatic alcohol having 3 or more carbon atoms, preferably 3 to 7 carbon atoms is preferably 0.0001% by mass or more, more preferably 0.001% by mass or more in the beer-taste beverage.
  • the content is preferably 0.5% by mass or less, more preferably 0.3% by mass or less, still more preferably 0.1% by mass or less, and still more preferably 0.06% by mass or less.
  • the range of the content of the aliphatic alcohol having 3 or more carbon atoms, preferably 3 to 7 carbon atoms, is preferably 0.0001% by mass or more and less than 1% by mass in the beer-taste beverage, more preferably 0.
  • the content of the aliphatic alcohol having 2 carbon atoms is 0.00 mass%” means that the content of the aliphatic alcohol having 2 carbon atoms in the “analysis of alcohol” described in the examples below is a double decimal point. It is a concept that includes the case where it is less than the detection limit in less than a digit.
  • the content of (D) alcohol can be measured by a gas chromatography method.
  • the beer taste drink of this invention can contain (E) wort.
  • “(E) wort” is obtained by saccharifying malt, and more specifically, it is obtained by adding water to germinating wheat and drying it (also called malt or malt). It is obtained by adding warm water, treating in a conventional manner, decomposing the starch with the action of enzymes contained in the malt, saccharifying, pressing or extracting. Examples of malt forms include liquids, concentrates, and powders.
  • (E) wort a non-fermented thing is preferable from a viewpoint which manufactures a non-alcoholic drink simply, and a viewpoint which provides the scent of fresh malt.
  • Non-fermented wort can be obtained, for example, by adding water to wheat and germinating and drying, then roasting if necessary and extracting with warm water, or if necessary roasting and saccharifying and then extracting with warm water. it can.
  • Non-fermented wort also includes, for example, those inoculated with yeast but not subjected to alcoholic fermentation.
  • barley used for germination include barley such as Nijo barley and Rojo barley.
  • Examples of the germination method include a Kasten germination method, a Wanderhaufen germination method, a Flexibox germination method, a Tower germination method, and a Tromel germination method, and can be appropriately selected.
  • saccharification of malt may be performed by adding a saccharifying enzyme such as ⁇ -amylase or glucoamylase.
  • malt extract can also be used as (E) wort.
  • the malt extract (malt extract) is prepared, for example, by concentrating wort.
  • the wort or malt extract has a lipid content in the solid content of preferably 0.1% by mass or more, more preferably 0.2% by mass or more, from the viewpoint of the balance between mild malt odor and aftertaste.
  • 3% by mass or more is more preferable, 0.4% by mass or more is more preferable, 0.85% by mass or less is preferable, 0.83% by mass or less is more preferable, 0.81% by mass or less is more preferable, 0 0.8 mass% or less is more preferable, 0.65 mass% or less is further preferable, and 0.6 mass% or less is particularly preferable.
  • the range of the lipid content in the solid content is preferably 0.1 to 0.85% by mass, more preferably 0.2 to 0.83% by mass, and still more preferably 0.3 to 0.81% by mass.
  • 0.4 to 0.8 mass% is more preferable, 0.4 to 0.65 mass% is further preferable, and 0.4 to 0.6 mass% is even more preferable.
  • the lipid content in the solid content can be quantified by the “Soxhlet extraction method” and can also be analyzed at the Japan Food Analysis Center. Specifically, 100 g of a sample is collected, diatomaceous earth is added, dried, ground in a mortar, and packed into a cylindrical filter paper. Next, extraction is performed for 16 hours at room temperature with a diethyl ether solvent. Next, the solvent is distilled off from the extract, the sample after the distillation is dried at 105 ° C. for 1 hour, the mass of the dried lipid is measured, and the content in the sample is calculated.
  • the content of wort is preferably 0.05% by mass or more and 0.1% by mass or more in terms of solid content in the beer-taste beverage of the present invention from the viewpoint of imparting malt-derived taste and aroma. Is more preferable, 0.3% by mass or more is more preferable, 4% by mass or less is preferable, 3% by mass or less is more preferable, 2% by mass or less is further preferable, and 1% by mass or less is more preferable.
  • the content range of wort is preferably 0.05 to 4% by mass, more preferably 0.1 to 3% by mass in terms of solid content in the beer-taste beverage of the present invention, 0.1% Is more preferably 2% by weight, and still more preferably 0.3-1% by weight.
  • (E) content of wort may be more than 0 mass% and 0.05 mass% or less in conversion of solid content in the beer taste drink of this invention.
  • the analysis of the solid content of the malt extract can be performed by the following method. 1 g of a sample is accurately weighed into a weighing bottle, dried for 3 hours with an electric thermostatic dryer at 105 ° C. to remove volatile components, and the mass after drying is measured to obtain the solid content.
  • the beer-taste beverage of the present invention has a pH (20 ° C.) of 3 to 4, preferably 3.2 to 4, more preferably 3.3 to 4, from the viewpoint of imparting a refreshing feeling and a refreshing feeling. 4-3.9 is more preferable.
  • the pH is measured by measuring about 100 mL of beer-taste beverage in a 300 mL beaker, adding a stirrer piece, stirring vigorously for 20 minutes with a stirrer, removing carbon dioxide, adjusting the temperature, and measuring. It was.
  • an acidulant can be contained.
  • the acidulant include 1 selected from ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, organic acids such as lactic acid, fumaric acid, malic acid and adipic acid, inorganic acids such as phosphoric acid, and salts thereof. Species or two or more can be used. Among these, one or more selected from citric acid, gluconic acid and salts thereof are preferable.
  • the salt include alkali metal salts such as potassium and sodium.
  • the beer-taste beverage of the present invention further includes flavorings, vitamins, minerals, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, sweeteners, fruit juice extracts, vegetable extracts, nectar extracts, quality stabilizers, etc.
  • These additives may be contained alone or in combination of two or more. The content of these additives can be appropriately set within a range that does not impair the object of the present invention.
  • the beer-taste beverage of the present invention is filled in a normal packaging container such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle.
  • PET bottle molded container
  • the container can be heat sterilized after being filled in a container such as a metal can, it can be manufactured under the sterilization conditions stipulated in the applicable regulations (the Food Sanitation Law in Japan).
  • PET bottles and paper containers that cannot be sterilized by retort sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc.
  • the method postmix method
  • Beer taste drinks include fermented beer taste drinks and non-fermented beer taste drinks.
  • a fermented beer-taste beverage is one that undergoes a fermentation process during the beverage production process.
  • a non-alcoholic beer-taste drink after inoculating yeast with a saccharified liquid of malt as a main ingredient and passing through the fermentation process. If present, it is produced by reducing ethanol.
  • a non-fermented beer-taste beverage is one that does not undergo a fermentation process during the beverage production process.For example, water, wort, malt extract, seasoning, fragrance, etc. are not inoculated with yeast or the like and undergo a fermentation process. Not manufactured.
  • Non-fermented beer-taste beverages include those that have undergone a fermentation process during the beverage production process but have suppressed alcoholic fermentation.
  • water, wort, malt extract, seasoning, fragrance and the like are inoculated with yeast or the like and passed through a fermentation process, and those produced by suppressing alcoholic fermentation.
  • a non-fermented beer-taste beverage is preferable from the viewpoint of sufficiently drawing out the effect of indigestible dextrin.
  • the present invention further discloses the following beer-taste beverages, the use of indigestible dextrins for reducing the raw odor of hops, and the method for reducing the raw odor derived from hops with respect to the aforementioned embodiments.
  • ⁇ 2> In a beer-taste beverage containing (A) hop extract and (C) carbon dioxide gas and having a pH of 3 to 4 and having an alcohol content of less than 1% by mass, (B) Use of indigestible dextrin for reducing the raw odor of hops, containing 0.3% by mass or more of indigestible dextrin.
  • the content of the (A) hop extract in the beer-taste beverage is preferably 0.0002% by mass or more, more preferably 0.001% by mass or more, still more preferably 0.0045% by mass or more, in terms of solid content. More preferably, the content is 0.009% by mass or more, preferably 0.05% by mass or less, more preferably 0.03% by mass or less, and still more preferably 0.02% by mass or less.
  • Beer-taste beverage use of indigestible dextrin as malt odor reducing agent according to ⁇ 2> above, or method for reducing raw odor derived from hops according to ⁇ 3> (hereinafter referred to as “beer-taste beverage, raw odor of hops”
  • the use of indigestible dextrin to reduce the odor or the method of reducing the raw odor derived from hops is referred to as “beer taste beverage”.
  • the content of (A) hop extract in the beer-taste beverage is preferably 0.0002 to 0.05% by mass, more preferably 0.001 to 0.05% by mass, and still more preferably 0 in terms of solid content.
  • the mass ratio [(B) / (A)] of the solid content in (A) hop extract and (B) indigestible dextrin in the beer-taste beverage is preferably 25 or more, more preferably 40 or more, and more. Preferably it is 60 or more, more preferably 80 or more, preferably 7500 or less, more preferably 1500 or less, more preferably 1000 or less, still more preferably 700 or less, still more preferably 400 or less.
  • the mass ratio [(B) / (A)] of the solid content in (A) hop extract and (B) indigestible dextrin in the beer-taste beverage is preferably 25 to 7500, more preferably 40 to 1500. More preferably, it is 40 to 1000, more preferably 60 to 1000, still more preferably 60 to 700, still more preferably 80 to 700, and still more preferably 80 to 400, and any one of the above ⁇ 1> to ⁇ 6>
  • a beer-taste beverage containing 0.000001 to 0.002% by mass of (A 1 ) ⁇ -acid and iso ⁇ -acid and (C) carbon dioxide gas and having a pH of 3 to 4 and having an alcohol content of less than 1% by mass
  • indigestible dextrin for reducing the raw odor of hops, which contains 0.3% by mass or more of (B) indigestible dextrin.
  • a 1 is ⁇ acids and iso ⁇ acid, preferably humulone, adhumulone, cohumulone, Posutofumuron, Purefumuron, isohumulone, isoadhumulone, isocohumulone, at least one selected from iso post Hm Ron and Isopurefumuron, wherein ⁇ 8>, wherein Beer-taste beverage, use of indigestible dextrin as a malt odor reducing agent according to ⁇ 9>, or a method for reducing raw odor derived from hops according to ⁇ 10> (hereinafter referred to as “beer-taste beverages, raw odors of hops”
  • beer taste beverage The use of indigestible dextrin to reduce the odor or the method of reducing the raw odor derived from hops is referred to as “beer taste beverage”.
  • the content of the component (A 1 ) in the beer-taste beverage is preferably 0.000005% by mass or more, more preferably 0.00001% by mass or more, further preferably 0.0001% by mass or more, and particularly preferably 0. .0002 mass% or more, preferably 0.003 mass% or less, more preferably 0.0025 mass% or less, still more preferably 0.002 mass% or less, and still more preferably 0.001 mass% or less.
  • the beer-taste beverage according to any one of ⁇ 8> to ⁇ 11>.
  • the content of the component (A 1 ) in the beer-taste beverage is preferably 0.000005 to 0.003% by mass, more preferably 0.00001 to 0.0025% by mass, and still more preferably 0.0001 to 0.00.
  • the beer-taste beverage or the like according to any one of ⁇ 8> to ⁇ 12>, which is 002% by mass, more preferably 0.0002 to 0.001% by mass.
  • the mass ratio of the component (A 1 ) to the component (B) [(B) / (A 1 )] is preferably 500 or more, more preferably 1100 or more, still more preferably 1200 or more, and even more preferably 1500 or more.
  • the beer-taste beverage according to any one of ⁇ 8> to ⁇ 13> which is preferably 350,000 or less, more preferably 50000 or less, still more preferably 20000 or less, and still more preferably 10,000 or less.
  • the mass ratio [(B) / (A 1 )] of component (A 1 ) to component (B) is preferably 500 to 350,000, more preferably 1100 to 50000, still more preferably 1200 to 20000, and even more preferably.
  • ⁇ 16> The beer-taste beverage according to any one of ⁇ 8> to ⁇ 15>, wherein the component (A 1 ) includes one derived from (A) hop extract.
  • the dextrose equivalent (DE) of the indigestible dextrin is preferably 1 to 30, more preferably 5 to 25, still more preferably 7 to 23, and even more preferably 9 to 20, the above ⁇ 1> to The beer taste drink as described in any one of ⁇ 18>.
  • the content of (B) indigestible dextrin in the beer-taste beverage is preferably 0.5% by mass or more, more preferably 0.8% by mass or more, still more preferably 1.2% by mass or more, Preferably, it is 5% by mass or less, more preferably 3% by mass or less, still more preferably 2.5% by mass or less, and further preferably 2% by mass or less, as described in any one of the above items ⁇ 1> to ⁇ 19>. Beer taste drinks.
  • the content of (B) indigestible dextrin in the beer-taste beverage is preferably 0.5 to 5% by mass, more preferably 0.5 to 3% by mass, and still more preferably 0.5 to 2.5% by mass. %, More preferably 0.5 to 2% by mass, still more preferably 0.8 to 2% by mass, and still more preferably 1.2 to 2% by mass, according to any one of the above ⁇ 1> to ⁇ 20>
  • the described beer-taste beverages is preferably 0.5 to 5% by mass, more preferably 0.5 to 3% by mass, and still more preferably 0.5 to 2.5% by mass. %, More preferably 0.5 to 2% by mass, still more preferably 0.8 to 2% by mass, and still more preferably 1.2 to 2% by mass, according to any one of the above ⁇ 1> to ⁇ 20>.
  • the content of (B) indigestible dextrin per bottled beer-taste beverage is preferably 1 g or more, more preferably 1.8 g or more, still more preferably 2.8 g or more, still more preferably 4 g or more, More preferably, it is 4.5 g or more, preferably 9 g or less, more preferably 8 g or less, still more preferably 7 g or less, still more preferably 6 g or less, and even more preferably 5.5 g or less.
  • the beer taste drink as described in any one of ⁇ 21>.
  • the content of (B) indigestible dextrin per bottled beer-taste beverage is preferably 1 to 9 g, more preferably 1 to 8 g, still more preferably 1.8 to 7 g, still more preferably 2.
  • the content of (C) carbon dioxide in the beer-taste beverage is preferably 1 or more, more preferably 1.5 or more, still more preferably 2 or more, and preferably 3 or less, more preferably in terms of gas volume ratio.
  • the content of (C) carbon dioxide gas in the beer-taste beverage is preferably 1 to 3, more preferably 1.5 to 2.7, still more preferably 2 to 2.5 in terms of gas volume ratio.
  • ⁇ 28> Any one of the above ⁇ 1> to ⁇ 27>, wherein the alcohol is preferably one or more selected from a monohydric alcohol having one hydroxyl group and a polyhydric alcohol having two or more hydroxyl groups
  • ⁇ 29> The beer-taste beverage according to any one of ⁇ 1> to ⁇ 28>, wherein the alcohol is preferably one or more selected from monovalent aliphatic alcohols, glycols, and sugar alcohols. etc.
  • the alcohol is preferably ethanol, 1-propanol, isopropanol, 1-butanol, 2-butanol, isobutanol, amyl alcohol, isoamyl alcohol, 2-pentanol, 3-pentanol, 2-methyl-1-butanol , Isopentyl alcohol, neopentyl alcohol, 1-hexanol, 2-hexanol, 3-hexanol, 1-heptanol, 2-heptanol, 3-heptanol, 4-heptanol, 1,2-propanediol, 1,3-butanediol , Neopentyl glycol, glycerin, diglycerin, erythritol, xylitol and maltitol, more preferably ethanol, 1-propanol, isopropanol, 1-butanol, 2-butyl Nord, isobutanol, amyl alcohol, is
  • the alcohol is preferably an aliphatic alcohol having 2 or more carbon atoms, more preferably an aliphatic alcohol having 3 or more carbon atoms, and an aliphatic alcohol having 7 or less carbon atoms, more preferably 6 carbon atoms.
  • the alcohol is preferably an aliphatic alcohol having 2 to 7 carbon atoms, more preferably an aliphatic alcohol having 3 to 6 carbon atoms, still more preferably an aliphatic alcohol having 3 to 5 carbon atoms, and still more preferably Is a beer-taste beverage or the like according to any one of ⁇ 1> to ⁇ 29>, which is an aliphatic alcohol having 3 carbon atoms.
  • the alcohol is preferably 1,2-propanediol, glycerin, 1-propanol, isopropanol, 1-butanol, isobutanol, amyl alcohol, or a combination of two or more of isoamyl alcohol, more preferably One or a combination of two or more of 1-propanol, 1,2-propanediol and isoamyl alcohol, more preferably a combination of one or more of 1,2-propanediol and isoamyl alcohol.
  • the beer-taste beverage according to any one of ⁇ 1> to ⁇ 32>, which is preferably 1,2-propanediol.
  • the alcohol is an aliphatic alcohol having 2 carbon atoms, and the content of the aliphatic alcohol is preferably less than 0.5% by mass, more preferably less than 0.1% by mass in the beer-taste beverage, The beer-taste beverage or the like according to any one of ⁇ 1> to ⁇ 33>, preferably 0.00% by mass.
  • the alcohol is an aliphatic alcohol having 3 or more carbon atoms, preferably 3 to 7 carbon atoms
  • the content of the aliphatic alcohol in the beer-taste beverage is preferably 0.0001% by mass or more, more preferably 0.001% by mass or more, more preferably 0.005% by mass or more, further preferably 0.01% by mass or more, particularly preferably 0.02% by mass or more, preferably less than 1% by mass, more preferably Is 0.5% by mass or less, more preferably 0.3% by mass or less, still more preferably 0.1% by mass or less, and still more preferably 0.06% by mass or less, in the above ⁇ 1> to ⁇ 33>
  • a beer-taste beverage according to any one of the above.
  • the alcohol is an aliphatic alcohol having 3 or more carbon atoms, preferably 3 to 7, and the content of the aliphatic alcohol is preferably 0.0001% by mass or more and less than 1% by mass in the beer-taste beverage. It is preferably 0.001 to 0.5% by mass, more preferably 0.005 to 0.3% by mass, still more preferably 0.01 to 0.1% by mass, and even more preferably 0.02 to 0.001%.
  • the beer-taste beverage or the like according to any one of ⁇ 1> to ⁇ 33>, which is 06% by mass.
  • the content of the alcohol (D) in the beer-taste beverage is preferably less than 0.7% by mass, more preferably less than 0.5% by mass, still more preferably less than 0.3% by mass, and still more preferably 0.8%.
  • the beer-taste beverage or the like according to any one of ⁇ 1> to ⁇ 33>, which is 00% by mass.
  • the content of (D) alcohol in the beer-taste beverage is preferably 0.00% by mass or more and less than 1% by mass, preferably 0.00% by mass or more and less than 0.6% by mass, and more preferably 0.00% by mass.
  • the content of (E) wort in the beer-taste beverage is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and still more preferably 0.3% by mass or more in terms of solid content.
  • the beer-taste beverage according to ⁇ 39> or ⁇ 40> which is preferably 4% by mass or less, more preferably 3% by mass or less, still more preferably 2% by mass or less, and still more preferably 1% by mass or less. .
  • the content of (E) wort in the beer-taste beverage is preferably 0.05 to 4% by mass, more preferably 0.1 to 3% by mass, and still more preferably 0.1 to 2% in terms of solid content.
  • % By mass more preferably 0.3 to 1% by mass, and preferably more than 0% by mass and 0.05% by mass or less, according to any one of the above ⁇ 39> to ⁇ 41> Beer taste drinks.
  • ⁇ 43> (E) The beer-taste beverage according to any one of ⁇ 39> to ⁇ 42>, wherein the wort is preferably a malt extract.
  • the wort or malt extract has a lipid content in the solid content of preferably 0.1% by mass or more, more preferably 0.2% by mass or more, still more preferably 0.3% by mass or more, and still more preferably 0.00%.
  • the beer-taste beverage or the like according to any one of ⁇ 39> to ⁇ 43>, which is 0.65% by mass or less, more preferably 0.6% by mass or less.
  • the wort or malt extract preferably has a lipid content in the solid content of 0.1 to 0.85% by mass, more preferably 0.2 to 0.83% by mass, and still more preferably 0.3 to 0.00. 81% by mass, more preferably 0.4 to 0.8% by mass, still more preferably 0.4 to 0.65% by mass, and still more preferably 0.4 to 0.6% by mass.
  • a beer-taste beverage according to any one of the above. ⁇ 47> Furthermore, the beer-taste beverage according to any one of ⁇ 1> to ⁇ 46>, which further contains a sour agent or a pH adjuster.
  • ⁇ 48> Further, preferably one or two selected from ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, organic acids such as lactic acid, fumaric acid, malic acid and adipic acid, inorganic acids such as phosphoric acid, and salts thereof Any one of the above ⁇ 1> to ⁇ 47>, containing one or more, more preferably one or more selected from citric acid, gluconic acid and salts thereof, more preferably gluconic acid and / or a salt thereof
  • the beer-taste beverage has a viscosity (20 ° C.) of preferably 1.2 mPa ⁇ s or higher, more preferably 1.25 mPa ⁇ s or higher, still more preferably 1.30 mPa ⁇ s or higher, and preferably 2.00 mPa ⁇ s.
  • the beer-taste beverage has a viscosity (20 ° C.) of preferably 1.2 to 2.00 mPa ⁇ s, more preferably 1.25 to 1.80 mPa ⁇ s, and still more preferably 1.30 to 1.70 mPa ⁇ s.
  • ⁇ 52> The beer-taste beverage according to any one of ⁇ 1> to ⁇ 51>, which is a non-fermented beer-taste beverage.
  • ⁇ 53> The beer-taste beverage according to any one of ⁇ 1> to ⁇ 52>, wherein the beer-taste beverage is pasteurized by heating.
  • ⁇ 54> The beer-taste beverage according to any one of ⁇ 1> to ⁇ 53>, which is a packaged beer-taste beverage.
  • a sample for analysis was prepared by the following procedure. A sample (5 g) was weighed, and water was added thereto to make a constant volume of 25 mL. The solution was subjected to disk filtration to obtain a sample solution. The prepared sample solution was subjected to gas chromatographic analysis.
  • a sample for analysis was prepared by the following procedure.
  • a sample (5 g) was weighed and tetrahydrofuran was added thereto to make a constant volume of 25 mL.
  • the solution was subjected to disk filtration to obtain a sample solution.
  • the prepared sample solution was subjected to gas chromatographic analysis.
  • a sample for analysis was prepared by the following procedure. A sample (5 g) was weighed, and 20 mg of internal standard (trimethylene glycol) and methanol were added thereto to make a constant volume of 10 mL. This was used as a sample solution for gas chromatographic analysis.
  • internal standard trimethylene glycol
  • a sample for analysis was prepared by the following procedure.
  • a sample (5 g) was weighed and tetrahydrofuran was added thereto to make a constant volume of 25 mL.
  • the solution was subjected to disk filtration to obtain a sample solution.
  • the prepared sample solution was subjected to gas chromatographic analysis.
  • a sample for analysis was prepared by the following procedure.
  • a sample (5 g) was weighed and tetrahydrofuran was added thereto to make a constant volume of 25 mL.
  • the solution was subjected to disk filtration to obtain a sample solution.
  • the prepared sample solution was subjected to gas chromatographic analysis.
  • Lipid analysis was quantified at the Japan Food Analysis Center by “Soxhlet extraction method”. A sample of 100 g was collected, diatomaceous earth was added, dried, ground in a mortar, and packed into a cylindrical filter paper. Next, extraction was performed for 16 hours at room temperature with a diethyl ether solvent. Next, the solvent was distilled off from the extract, the sample after the distillation was dried at 105 ° C. for 1 hour, the mass of the dried lipid was measured, and the content in the sample was calculated.
  • Evaluation criteria Score 5 Very fine and very creamy foam. 4: A fine and creamy foam. 3: Slightly textured and slightly creamy foam. 2: Slightly rough, slightly hard and non-smooth foam. 1: It is a foam which is rough and hard and not smooth.
  • Evaluation criteria Score 5 There is no raw odor. 4: There is almost no odor. 3: There is a little raw odor. 2: There is a raw smell. 1: Strong odor.
  • Example 1 to 14 and Comparative Examples 1 to 6 Each component shown in Table 1 was mixed and dissolved in ion exchange water to 25 g, and then adjusted to a predetermined pH with gluconic acid or citric acid. Next, the total amount was adjusted to 100 g (capacity ratio of carbon dioxide gas 2.3 or 2.5) with carbonated water with a carbon dioxide capacity ratio of 3.1 cooled to 4 ° C., and 350 g of a 350 mL capacity heat-resistant pressure-resistant PET bottle was filled (post). Mix method). The analysis result of the obtained beer taste drink and the result of the evaluation test are also shown in Table 1.

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  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
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  • 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 au goût de bière faiblement alcoolisée ayant une odeur typée et qui présente une excellente formation de mousse ainsi qu'une excellente qualité de mousse. Cette boisson au goût de bière présente une teneur en alcool inférieure à 1 % en masse, un pH de 3 à 4 et comprend les composants (A), (B) et (C) suivants : (A) extrait de houblon, (B) 0,3 % en masse ou plus de dextrine non digestible et (C) du dioxyde de carbone gazeux.
PCT/JP2013/077396 2012-10-09 2013-10-08 Boisson au goût de bière WO2014057953A1 (fr)

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WO2015132974A1 (fr) * 2014-03-07 2015-09-11 アサヒビール株式会社 Boisson non fermentée au goût de bière contenant de la dextrine indigestible
JP5834164B1 (ja) * 2014-11-28 2015-12-16 花王株式会社 麦芽エキス含有飲料
JP5876186B1 (ja) * 2015-09-28 2016-03-02 花王株式会社 麦芽エキス含有飲料
JP2018000105A (ja) * 2016-07-01 2018-01-11 花王株式会社 起泡性容器詰飲料
JP2018000104A (ja) * 2016-07-01 2018-01-11 花王株式会社 起泡性容器詰飲料

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JP6803152B2 (ja) * 2015-06-01 2020-12-23 キリンホールディングス株式会社 難消化性デキストリン含有炭酸飲料
JP6639140B2 (ja) * 2015-08-03 2020-02-05 サッポロビール株式会社 容器詰めビールテイスト飲料、及びその香味改善方法
JP6944760B2 (ja) * 2015-11-12 2021-10-06 サッポロビール株式会社 植物エキス含有飲料、植物エキス含有飲料ベース、及び植物エキス含有飲料の呈味改善方法

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WO2014192357A1 (fr) * 2013-05-29 2014-12-04 アサヒビール株式会社 Boisson au goût de bière non fermentée contenant de la dextrine non digestible et une substance amère
WO2015132974A1 (fr) * 2014-03-07 2015-09-11 アサヒビール株式会社 Boisson non fermentée au goût de bière contenant de la dextrine indigestible
JP5834164B1 (ja) * 2014-11-28 2015-12-16 花王株式会社 麦芽エキス含有飲料
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JP5876186B1 (ja) * 2015-09-28 2016-03-02 花王株式会社 麦芽エキス含有飲料
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JP2018000104A (ja) * 2016-07-01 2018-01-11 花王株式会社 起泡性容器詰飲料

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