WO2014098139A1 - Boisson au goût de bière - Google Patents

Boisson au goût de bière Download PDF

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Publication number
WO2014098139A1
WO2014098139A1 PCT/JP2013/083925 JP2013083925W WO2014098139A1 WO 2014098139 A1 WO2014098139 A1 WO 2014098139A1 JP 2013083925 W JP2013083925 W JP 2013083925W WO 2014098139 A1 WO2014098139 A1 WO 2014098139A1
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Prior art keywords
mass
beer
acid
less
taste
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PCT/JP2013/083925
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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 WO2014098139A1 publication Critical patent/WO2014098139A1/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
    • 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
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners

Definitions

  • the present invention relates to a beer-taste beverage.
  • Beer-tasting alcoholic beverages such as beer and sparkling liquor are becoming more and more diversified year by year, and various products tailored to lifestyles are on the market.
  • alcoholic beverages such as beer and sparkling liquor
  • various products tailored to lifestyles are on the market.
  • beer taste non-alcoholic beverages Demand is expanding.
  • Non-alcoholic beer and non-alcohol beer containing carbon dioxide containing non-fermented wort reduced with water from dry wort powder (Patent Document 1), hop extract, tea extraction as a foam retaining agent
  • Patent Document 2 Non-alcohol beer containing a product and carbon dioxide
  • the present invention comprises the following components (A), (B), (C) and (D); (A) hop extract, (B) Polymerized catechins 0.008 to 0.1% by mass, (C) non-polymer catechins, and (D) carbon dioxide gas, (B) The mass ratio [(B) / (C)] of polymerized catechins and (C) non-polymer catechins is 1 to 4.5, and pH 3 to 4.
  • a beer-taste beverage having an alcohol content of less than 1% by mass is provided.
  • the present invention also provides the following components (A), (B), (C) and (D); (A) hop extract, (B) Polymerized catechins 0.008 to 0.1% by mass, (C) non-polymer catechins, and (D) carbon dioxide gas, (B) The mass ratio [(B) / (C)] of polymerized catechins to (C) non-polymer catechins is 1 to 4, and the pH is 3 to 4.
  • a beer-taste beverage having an alcohol content of less than 1% by mass is provided.
  • the present invention further comprises the following components (A 1 ), (B), (C) and (D); (A 1 ) ⁇ acid and iso ⁇ acid 0.00001 to 0.003 mass%, (B) Polymerized catechins 0.008 to 0.1% by mass, (C) non-polymer catechins, and (D) carbon dioxide gas, (B) The mass ratio [(B) / (C)] of polymerized catechins and (C) non-polymer catechins is 1 to 4.5, and pH 3 to 4.
  • a beer-taste beverage having an alcohol content of less than 1% by mass is provided.
  • Beer-taste alcoholic beverages are usually obtained by adding water to wheat such as barley, germinating and drying, adding warm water, saccharifying starch by the action of enzymes contained in the malt to obtain a saccharified solution, and then saccharified solution It is manufactured by adding hops to boil, adding yeast after cooling and fermenting with alcohol.
  • a beer taste rich in the sharp bitterness and aroma characteristic of beer is cultivated.
  • non-alcoholic beer-taste beverages even if hops are used as a raw material, have a bitter taste with a bad aftertaste because substances that should disappear due to the metabolism of yeast remain due to elimination of alcohol fermentation and production.
  • An object of the present invention is to provide a beer-taste beverage with a low alcohol content, in which the raw odor of hops is suppressed, and the bitterness of the sharpness and the flavor like beer.
  • the present inventor has established a beer-taste beverage containing a hop extract and carbon dioxide gas and having a pH of 3 to 4 and having a low alcohol content and a constant ratio of the amount to non-polymer catechins. It was found that by blending a certain amount of the polymerized catechins, the raw odor of hops was suppressed, and a low alcohol-containing beer-taste beverage having a sharp bitter taste and a beer-like flavor was obtained.
  • the present invention it is possible to provide a low alcohol-containing beer-taste beverage that suppresses the raw odor of hops and has a sharp bitter taste and a beer-like flavor.
  • beer-taste beverage refers to an effervescent carbonated beverage having a taste and aroma like a normal beer beverage produced by alcohol fermentation 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. Among them, it is preferable to use a hop extract obtained by extraction with water, particularly extraction with hot water.
  • 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 0.005% by mass or more in terms of solid content in the beer-taste beverage of the present invention from the viewpoint of suppressing the raw odor of hops, giving a good bitterness of beer and beer-like.
  • 0.01% by mass or more is more preferable, 0.015% by mass or more is more preferable, 0.1% by mass or less is more preferable, 0.05% by mass or less is further preferable, and 0.03% by mass or less. Is more preferably 0.025 or less.
  • the content range of the hop extract is preferably 0.005 to 0.1% by mass, more preferably 0.01 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. In addition, since iso alpha acid is isomerized and produced
  • the content of (A 1 ) ⁇ -acid and iso- ⁇ -acid is preferably 0.00001% by mass or more and 0.00005% by mass or more in the beer-taste beverage of the present invention from the viewpoint of improving foaming and foam quality. More preferably, 0.0001% by mass or more is further preferable, 0.0002% by mass or more is further preferable, 0.0003% by mass or more is particularly preferable, and 0.003% by mass or less is preferable, and 0.0025% by mass. % Or less is more preferable, 0.002% by mass or less is more preferable, and 0.001% by mass or less is even more preferable.
  • the content range of (A 1 ) ⁇ -acid and iso- ⁇ -acid is preferably 0.00001 to 0.003 mass%, more preferably 0.00005 to 0.003 mass in the beer-taste beverage of the present invention. %, More preferably 0.0001 to 0.0025% by mass, still more preferably 0.0002 to 0.002% by mass, and still more preferably 0.0003 to 0.001% by mass.
  • the contents of ⁇ acid and iso ⁇ acid can be measured by “2. Analysis of ⁇ acid and iso ⁇ acid” in Examples described later.
  • the beer-taste beverage of the present invention contains (B) polymerized catechins and (C) non-polymer catechins.
  • “(C) non-polymer catechins” refers to non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and It is a collective term for epi-catechins such as epigallocatechin gallate.
  • at least one of these eight non-polymer catechins may be contained.
  • (B) polymerized catechins refers to those having a structure in which a plurality of (C) non-polymer catechins are linked and measured by the iron tartrate method. It may be measured under the following HPLC conditions.
  • polymerized catechins examples include dimer to pentamer of the aforementioned non-polymer catechins, preferably dimer to trimer. In the present invention, at least one of these polymerized catechins may be contained.
  • the (B) polymerized catechins and (C) non-polymer catechins used in the present invention may use commercially available reagents, but the genus Camellia, for example, C. sinensis var. Sinensis (including yam species) ), Tea extract obtained from C. sinensis var. Assamica and tea leaves (Camellia sinensis) selected from hybrids thereof may be used.
  • the tea leaves used for extraction can be roughly classified into non-fermented tea, semi-fermented tea, and fermented tea depending on the processing method. Examples of non-fermented tea include green tea such as sencha, sayha, mochi tea, kettle tea, stem tea, stick tea, and bud tea.
  • Examples of the semi-fermented tea include oolong tea such as iron kannon, color type, golden katsura, and martial arts tea. Further, examples of fermented tea include black teas such as Darjeeling, Assam, Sri Lanka and the like. These can be used alone or in combination of two or more.
  • extraction method known methods such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), and column extraction can be employed.
  • tea extract When using a tea extract, it is not always necessary to purify it to a pure product by fractionation or the like, and it is possible to use a tea extract or a purified product thereof alone or in combination of two or more, and further commercially available It can also be used in combination with a reagent.
  • tea extracts such as solids, aqueous solutions, and slurries.
  • the content of the (B) polymerized catechins in the beer-taste beverage of the present invention is 0.008 to 0.1% by mass. 01 mass% or more is preferable, 0.015 mass% or more is more preferable, 0.02 mass% or more is more preferable, and 0.08 mass% or less is preferable from the viewpoint of imparting beer-likeness, and 0.06 mass%. The following is more preferable, and 0.05% by mass or less is more preferable.
  • the content range of the polymerized catechins is preferably 0.01 to 0.08% by mass, more preferably 0.015 to 0.06% by mass in the beer-taste beverage of the present invention, and 0.02 More preferred is 0.05% by mass.
  • the analysis of (B) polymerized catechins shall follow the method described in the examples below.
  • the content of (C) non-polymer catechins in the beer-taste beverage of the present invention is preferably 0.002% by mass or more, from the viewpoint of suppressing the raw odor of hops and having a good bitterness, and is 0.005% by mass.
  • the above is more preferable, 0.007% by mass or more is further preferable, 0.01% by mass or more is particularly preferable, and 0.05% by mass or less is preferable, and 0.03% by mass or less is preferable from the viewpoint of imparting a beer-like character. Is more preferably 0.027% by mass or less, and particularly preferably 0.025% by mass or less.
  • the content range of the non-polymer catechins is preferably 0.002 to 0.05% by mass, more preferably 0.005 to 0.03% by mass in the beer-taste beverage of the present invention, and 0 0.007 to 0.027% by mass is more preferable, and 0.01 to 0.025% by mass is even more preferable.
  • the content of (C) non-polymer catechins is defined based on the total amount of the above eight types of non-polymer catechins, and (C) the analysis of non-polymer catechins is described in Examples below. It shall follow the method described in.
  • the mass ratio [(B) / (C)] of (B) polymerized catechins and (C) non-polymer catechins in the beer-taste beverage of the present invention is 1 to 4.5, but the raw odor of hops. Is preferably 1.3 or more, more preferably 1.5 or more, still more preferably 1.8 or more, and 4 or less is preferable from the viewpoint of imparting a beer-like character. Is preferably 5 or less, more preferably 3 or less, and even more preferably 2.7 or less.
  • the range of the mass ratio [(B) / (C)] is preferably 1 to 4, more preferably 1.3 to 3.5, still more preferably 1.5 to 3, and 1.8 to 2.7. Is even more preferable.
  • the mass ratio [(B) / (A)] of (A) hop extract solid content and (B) polymerized catechins in the beer-taste beverage of the present invention suppresses the raw odor of hops and has a good bitterness.
  • 0.3 or more is preferable, 0.5 or more is more preferable, 1 or more is more preferable, 7 or less is preferable, 4 or less is more preferable, 3 or less is more preferable, 2 .5 or less is even more preferable.
  • the range of the mass ratio [(B) / (A)] is preferably 0.3 to 7, more preferably 0.5 to 4, further preferably 1 to 3, and particularly preferably 1 to 2.5. .
  • the mass ratio [(B) / (A 1 )] of (A 1 ) ⁇ acid and iso ⁇ acid and (B) polymerized catechins in the beer-taste beverage of the present invention suppresses the raw odor of hops.
  • 5 or more is preferred, 10 or more is more preferred, 20 or more is more preferred, 35 or more is particularly preferred, and 400 or less is preferred, and 300 or less is more preferred. 250 or less is more preferable, and 190 or less is particularly preferable.
  • the range of the mass ratio [(B) / (A 1 )] is preferably 5 to 400, more preferably 10 to 300, still more preferably 20 to 250, and even more preferably 35 to 200.
  • the beer-taste beverage of the present invention contains (D) carbon dioxide gas.
  • the (D) carbon dioxide gas to be injected is preferably 1 or more, more preferably 1.5 or more, still more preferably 2 or more, and 3 or less in terms of gas volume ratio from the viewpoint of beer-like foaming and beer taste.
  • 2.7 or less is more preferable, and 2.5 or less is more preferable.
  • the content of carbon dioxide 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.
  • 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 content of the (E) alcohol in the beer-taste beverage of the present invention is less than 1% by mass, but from the viewpoints of suppressing the raw odor of hops, giving a good bitter taste and beer-like, it is less than 0.7% by mass. Is preferably 0.5% by mass or less, more preferably less than 0.5% by mass, still more preferably less than 0.3% by mass, and may be 0% by mass, especially 0.00% by mass. It is preferable.
  • the “alcohol content of 0% by mass” is a concept including the case where the alcohol content is below the detection limit below the decimal point in the “analysis of alcohol” described in the examples below.
  • “the alcohol content is 0.00 mass%” includes the case where the alcohol content is below the detection limit in less than two decimal places in the “analysis of alcohol” described in the examples below. It is a concept.
  • the alcohol content can be measured by gas chromatography.
  • the beer taste drink of this invention can contain the (F) malt extract.
  • (F) malt extract refers to a liquid obtained by extracting malt with water or a water-soluble organic solvent such as ethanol, or a mixed solvent of water and a water-soluble organic solvent.
  • “Mort” is the seeds of barley and other cereals that have been sprouted with water added at an appropriate temperature, and is also called “Mort” (Kodansha Co., Ltd. Year). As cereals, Nijo barley, Rojo barley, wheat, oats, rye and the like can be used.
  • 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.
  • Specific examples of the malt extract include the following (i) to (iv).
  • the 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, and further preferably 0.3% by mass or more from the viewpoint of balance between malt aroma and taste.
  • a lipid content in the solid content preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and further preferably 0.3% by mass or more from the viewpoint of balance between malt aroma and taste.
  • 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 further preferable, and 0.8% by mass or less is preferable. More preferred is 0.65% by mass or less, and further more preferred is 0.6% by mass or less.
  • 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 the malt extract is preferably 0.05% by mass or more and 0.2% by mass or more in terms of solid content from the viewpoint of the balance between malt aroma and taste in the beer-taste beverage of the present invention. More preferably, 0.3% by mass or more is further 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 further preferable.
  • the content range of the malt extract is preferably 0.05 to 4% by mass, more preferably 0.2 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.
  • 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 3.1 or more, preferably 3.3 or more, from the viewpoint of imparting a refreshing feeling and a refreshing feeling, and 3.4 or more. More preferred is 3.9 or less.
  • the pH range is preferably 3.1 to 4, more preferably 3.3 to 4, and still more preferably 3.4 to 3.9.
  • the pH is measured by measuring about 100 mL of a sample in a 300 mL beaker, adding a stirrer piece and stirring vigorously for 20 minutes with a stirrer to remove carbon dioxide, and then adjusting the temperature.
  • 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.
  • 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, sterilize at high temperature and short time with a plate heat exchanger, etc.
  • the method can be adopted.
  • 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 bringing out the effects of the present invention.
  • the present invention further discloses the following beverages and methods.
  • a beer-taste beverage having an alcohol content of less than 1% by mass.
  • the content of the (A) hop extract in the beverage is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and still more preferably 0.015% by mass or more in terms of solid content. Preferably, it is 0.1 mass% or less, More preferably, it is 0.05 mass% or less, More preferably, it is 0.03 mass% or less, More preferably, it is 0.025 or less,
  • the said ⁇ 1> or ⁇ 2> description Via taste beverage, container-packed beverage according to ⁇ 3> above, or a method for suppressing the raw odor of beer taste beverage according to ⁇ 4> (hereinafter referred to as “beer taste beverage, container beverage or beer taste beverage hop The “smelling method” is referred to as “beer taste beverage”).
  • the content of (A) hop extract in the beverage is preferably 0.005 to 0.1% by mass, more preferably 0.01 to 0.05% by mass, and still more preferably 0.015% in terms of solid content.
  • the mass ratio [(B) / (A)] of the solid content in (A) hop extract and (B) polymerized catechins in the beverage is preferably 0.3 or more, more preferably 0.5 or more, More preferably, it is 1 or more, preferably 7 or less, more preferably 4 or less, still more preferably 3 or less, still more preferably 2.5 or less, as described in any one of the above items ⁇ 1> to ⁇ 6> Beer taste drinks etc.
  • the mass ratio [(B) / (A)] of the solid content in (A) hop extract and (B) polymerized catechins in the beverage is preferably 0.3 to 7, more preferably 0.5 to 4.
  • the beer-taste beverage according to any one of ⁇ 1> to ⁇ 7>, etc., more preferably 1 to 3, more preferably 1 to 2.5. ⁇ 9> The beer-taste beverage according to any one of ⁇ 1> to ⁇ 8>, wherein the content of (A 1 ) ⁇ acid and iso ⁇ acid in the beverage is 0.00001 to 0.003 mass%.
  • the content of (A 1 ) ⁇ acid and iso ⁇ acid in the beverage is preferably 0.00001% by mass or more, more preferably 0.00005% by mass or more, still more preferably 0.0001% by mass or more, and still more.
  • it is 0.0002 mass% or more, More preferably, it is 0.0003 mass% or more,
  • it is 0.003 mass% or less, More preferably, it is 0.0025 mass% or less, More preferably, it is 0.002 mass%.
  • the content of (A 1 ) ⁇ acid and iso ⁇ acid in the beverage is preferably 0.00001 to 0.003% by mass, more preferably 0.00005 to 0.003% by mass, and still more preferably 0.0001. Any one of the above ⁇ 9> to ⁇ 12>, which is ⁇ 0.0025 mass%, more preferably 0.0002 to 0.002 mass%, and even more preferably 0.0003 to 0.001 mass%.
  • the mass ratio [(B) / (A)] of (A 1 ) ⁇ acid and iso ⁇ acid and (B) polymerized catechins in the beverage is preferably 5 or more, more preferably 10 or more, still more preferably.
  • any of ⁇ 9> to ⁇ 13> which is 20 or more, more preferably 35 or more, preferably 400 or less, more preferably 300 or less, still more preferably 250 or less, and still more preferably 190 or less.
  • the beer-taste beverage described in 1. ⁇ 15> The mass ratio [(B) / (A)] of (A 1 ) ⁇ -acid and iso- ⁇ -acid to (B) polymerized catechins in the beverage is preferably 5 to 400, more preferably 10 to 300, The beer-taste beverage or the like according to any one of ⁇ 9> to ⁇ 14>, preferably 20 to 250, and more preferably 35 to 200. Ist drink.
  • ⁇ 16> (A 1 ) The beer-taste beverage or the like according to any one of ⁇ 9> to ⁇ 15>, wherein the ⁇ acid and the iso ⁇ acid include those derived from (A) a hop extract.
  • the alpha acid is at least one selected from humulone, adhumulone, cohumulone, posthumulone and prehumulone
  • the isoalpha acid is at least one selected from isohumulone, isoadhumulone, isocohumulone, isoposthumulone and isoprehumulone
  • the acid and isoalpha acid are at least one selected from humulone, adhumulone, cohumulone, posthumulone, prehumulone, isohumulone, isoadhumulone, isocohumulone, isoposthumulone and isoprehumulone
  • the content of (B) polymerized catechins in the beverage is preferably 0.01% by mass or more, more preferably 0.015% by mass or more, still more preferably 0.02% by mass or more, and preferably 0
  • the beer-taste beverage or the like according to any one of ⁇ 1> to ⁇ 17>, which is 0.08% by mass or less, more preferably 0.06% by mass or less, and still more preferably 0.05% by mass or less.
  • the content of (B) polymerized catechins in the beverage is preferably 0.01 to 0.08% by mass, more preferably 0.015 to 0.06% by mass, still more preferably 0.02 to 0.05.
  • the beer-taste beverage or the like according to any one of ⁇ 1> to ⁇ 18>, wherein the beverage is mass%.
  • the content of (C) non-polymer catechins in the beverage is preferably 0.002% by mass or more, more preferably 0.005% by mass or more, still more preferably 0.007% by mass or more, and still more preferably. 0.01 mass% or more, preferably 0.05 mass% or less, more preferably 0.03 mass% or less, still more preferably 0.027 mass% or less, and still more preferably 0.025 mass% or less.
  • the beer-taste beverage or the like according to any one of ⁇ 1> to ⁇ 19>.
  • the content of (C) non-polymer catechins in the beverage is preferably 0.002 to 0.05% by mass, more preferably 0.005 to 0.03% by mass, and still more preferably 0.007 to 0%.
  • the mass ratio [(B) / (C)] of (B) polymerized catechins and (C) non-polymer catechins in the beverage is preferably 1.3 or more, more preferably 1.5 or more, and further Any one of ⁇ 1> to ⁇ 21>, preferably 1.8 or more, preferably 4 or less, more preferably 3.5 or less, still more preferably 3 or less, and even more preferably 2.7 or less.
  • the mass ratio [(B) / (C)] of (B) polymerized catechins and (C) non-polymer catechins in the beverage is preferably 1 to 4, more preferably 1.3 to 3.5.
  • Polymerized catechins preferably have a structure in which a plurality of non-polymer catechins are linked, and are measured by the iron tartrate method, more preferably 2 to 2 of non-polymer catechins.
  • the non-polymerized catechins are preferably at least one selected from catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate, ⁇ 1 > A beer-taste beverage or the like according to any one of ⁇ 24>.
  • the beverage is preferably a combination of a semi-fermented tea extract and a fermented tea extract, or a combination of a fermented tea extract and a non-fermented tea extract.
  • a beer-taste beverage according to any one of the above.
  • the content of (D) carbon dioxide gas in the beverage is preferably 1 or more, more preferably 1.5 or more, still more preferably 2 or more, preferably 3 or less, more preferably 2 in terms of gas volume ratio.
  • the content of (D) carbon dioxide gas in the 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.
  • the content of the (E) alcohol in the 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, still more preferably 0% by mass,
  • the beer-taste beverage or the like according to any one of ⁇ 1> to ⁇ 29>, more preferably 0.00% by mass.
  • the pH (20 ° C.) of the beverage is preferably 3.1 or more, more preferably 3.3 or more, still more preferably 3.4 or more, and preferably 3.9 or less.
  • ⁇ 32> Any of the above ⁇ 1> to ⁇ 31>, wherein the beverage has a pH (20 ° C.) of preferably 3.1 to 4, more preferably 3.3 to 4, and still more preferably 3.4 to 3.9.
  • the beer-taste beverage described in Kaichi. ⁇ 33> Furthermore, the beer-taste beverage according to any one of ⁇ 1> to ⁇ 32>, which preferably contains a sour agent or a pH adjuster.
  • ⁇ 34> 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.
  • ⁇ 35> The beer-taste beverage according to any one of ⁇ 1> to ⁇ 34>, wherein the beverage is preferably a packaged beer-taste beverage.
  • ⁇ 36> The beer-taste beverage or the like according to any one of ⁇ 1> to ⁇ 35>, wherein the beverage is preferably sterilized.
  • ⁇ 38> The beer-taste beverage or the like according to ⁇ 37>, wherein the malt extract is preferably an extract obtained by extraction from malt.
  • A The beer-taste beverage according to the above ⁇ 38>, wherein the malt extract is preferably any of the following (i) to (iv).
  • the content of the (F) malt extract in the beverage is preferably 0.05% by mass or more, more preferably 0.2% by mass or more, still more preferably 0.3% by mass or more in terms of solid content,
  • the content of the (F) malt extract in the beverage is preferably 0.05 to 4% by mass, more preferably 0.2 to 3% by mass, still more preferably 0.1 to 2% by mass in terms of solid content.
  • the beer-taste beverage or the like according to any one of the above ⁇ 37> to ⁇ 42>, which is 0.3 to 1% by mass.
  • the 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 (F) malt extract has a lipid content in the solid content of preferably 0.1 to 0.85% by mass, more preferably 0.2 to 0.83% by mass, and still more preferably 0.3 to 0.00. 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.
  • the beer taste drink as described in any one of ⁇ 44>.
  • ⁇ 46> The beer-taste beverage according to any one of ⁇ 1> to ⁇ 45>, wherein the beverage is preferably a non-fermented beer-taste beverage.
  • the mobile phase A solution is a distilled aqueous solution containing 0.1 mol / L of acetic acid
  • the mobile phase B solution is an acetonitrile solution containing 0.1 mol / L of acetic acid
  • the sample injection volume is 20 ⁇ L
  • the UV detector wavelength is 280 nm. went.
  • 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.
  • hop odor Rating 5: No hop odor 4: Little hop odor 3: Some hop odor 2: Some hop odor a little 1: One hop odor Strong
  • Example 1 to 17 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 a pH adjuster. Next, the total amount was made 100 g (capacity ratio of carbon dioxide gas 2.3) with carbonated water having a carbon dioxide capacity ratio of 3.1 cooled to 4 ° C., and filled in a heat-resistant pressure-resistant PET bottle (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.
  • Example 18 Each component shown in Table 2 was mixed and dissolved in ion exchange water to 25 g, and then adjusted to a predetermined pH with citric acid as a pH adjuster. Next, the total amount was adjusted to 100 g (capacity ratio of carbon dioxide gas 2.3) with carbonated water having a carbon dioxide capacity ratio of 3.1 cooled to 4 ° C., filled in a heat and pressure resistant PET bottle, and sterilized by heating at 65 ° C. for 20 minutes. The analysis result of the obtained beer taste drink and the result of the evaluation test are also shown in Table 2.

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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 à faible teneur en alcool ayant un goût de bière avec une odeur de houblon réduite, une amertume persistante en bouche et une saveur semblable à la bière. La boisson au goût de bière selon l'invention présente une teneur en alcool inférieure à 1 % en masse, et comprend : un extrait de houblon (A) ; de 0,008 à 0,1 % en masse d'une catéchine polymérisée (B) ; une catéchine non polymérisée (C) ; et du dioxyde de carbone gazeux (D), le rapport par masse de la catéchine polymérisée (B) à la catéchine non polymérisée (C) [(B)/(C)] est de l'ordre de 1 à 4,5 et la valeur du pH est de l'ordre de 3 à 4.
PCT/JP2013/083925 2012-12-19 2013-12-18 Boisson au goût de bière WO2014098139A1 (fr)

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Cited By (8)

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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
WO2016035763A1 (fr) * 2014-09-01 2016-03-10 サントリーホールディングス株式会社 Boisson alcoolisée au goût de bière
WO2016035764A1 (fr) * 2014-09-01 2016-03-10 サントリーホールディングス株式会社 Boisson alcoolisée au goût de bière
JP5922290B1 (ja) * 2015-02-20 2016-05-24 花王株式会社 容器詰飲料
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
CN114196488A (zh) * 2021-12-06 2022-03-18 广西大学 一种低嘌呤金桂啤酒的制备方法

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JP6613398B2 (ja) * 2015-09-30 2019-12-04 キリンホールディングス株式会社 ビールらしい飲み応えや後キレを有する未発酵のビールテイストアルコール飲料
WO2019193673A1 (fr) * 2018-04-04 2019-10-10 サントリーホールディングス株式会社 Boisson au goût de bière avec photodégradation supprimée, et son procédé de production

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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
WO2012091123A1 (fr) * 2010-12-28 2012-07-05 花王株式会社 Boisson ayant une saveur de bière contenant des catéchines non polymères

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JP2009531046A (ja) * 2006-03-31 2009-09-03 インベヴ・ソシエテ・アノニム 茶風味ビール
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
WO2012091123A1 (fr) * 2010-12-28 2012-07-05 花王株式会社 Boisson ayant une saveur de bière contenant des catéchines non polymères

Cited By (14)

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Publication number Priority date Publication date Assignee Title
WO2016035763A1 (fr) * 2014-09-01 2016-03-10 サントリーホールディングス株式会社 Boisson alcoolisée au goût de bière
WO2016035764A1 (fr) * 2014-09-01 2016-03-10 サントリーホールディングス株式会社 Boisson alcoolisée au goût de bière
JP2016049070A (ja) * 2014-09-01 2016-04-11 サントリーホールディングス株式会社 ビールテイストアルコール飲料
JP2016049071A (ja) * 2014-09-01 2016-04-11 サントリーホールディングス株式会社 ビールテイストアルコール飲料
JP5834164B1 (ja) * 2014-11-28 2015-12-16 花王株式会社 麦芽エキス含有飲料
WO2016084240A1 (fr) * 2014-11-28 2016-06-02 花王株式会社 Boisson contenant un extrait de malt
JP5922290B1 (ja) * 2015-02-20 2016-05-24 花王株式会社 容器詰飲料
WO2016132585A1 (fr) * 2015-02-20 2016-08-25 花王株式会社 Boisson conditionnée
JP2016154529A (ja) * 2015-02-20 2016-09-01 花王株式会社 容器詰飲料
US10143213B2 (en) 2015-02-20 2018-12-04 Kao Corporation Packaged beverage
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
CN114196488A (zh) * 2021-12-06 2022-03-18 广西大学 一种低嘌呤金桂啤酒的制备方法

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