Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G3/00—Preparation of other alcoholic beverages
  • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
  • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Definitions

• the present invention relates to a non-fermented beer-like sparkling beverage produced without going through a fermentation process and having a flavor similar to that of beer even though the purine concentration is very low.
• beer-like sparkling beverages such as beer and sparkling liquor
• purine content has increased due to the recent health-consciousness of consumers.
• Purines are metabolized in the liver to become uric acid, but when the uric acid level in the blood exceeds a certain level, hyperuricemia occurs, and when crystallized uric acid accumulates in the joint, it becomes gout.
• consumers' expectations for beer-like sparkling beverages that retain the flavor of conventional beer while reducing the purine content are increasing.
• many beer-like effervescent beverages use malt and hops as raw materials in order to maintain the beer-like quality, so that there is a problem that the purine content increases.
• An object of the present invention is to provide a non-fermented beer-like sparkling beverage that retains “beer-like” characteristics, particularly beer-like foam retention and chromaticity, even though the purine concentration is very low. .
• the present inventors have adjusted the amount of raw material containing a relatively large amount of purine bodies such as malt, and produced the product without going through a fermentation step.
• a non-fermented beer-like sparkling beverage with an unprecedented low purine body concentration of 0.2 mg / 100 mL or less can be produced. It has been found that by adding a pigment, it is possible to impart foaminess and chromaticity like beer, and the present invention has been completed.
• the first aspect of the present invention is a non-fermented beer-like sparkling beverage containing a foaming agent and a pigment and having a purine body concentration of 0.2 mg / 100 mL or less.
• the non-fermented beer-like sparkling beverage of [1] is preferably produced without using malt as a raw material.
• the non-fermented beer-like sparkling beverage of [1] or [2] is preferably produced without going through a purine body removing step.
• the beverage preferably has a NIBEM value of 80 or more.
• the chromaticity of the beverage is preferably 2 ° EBC or more.
• the foaming agent comprises soybean dietary fiber, soybean saponin, quillaja saponin, soybean peptide, and alginic acid ester It is preferable that it is 1 or more types selected more.
• the pigment is preferably a caramelization reaction product.
• the non-fermented beer-like sparkling beverage of any one of [1] to [7] further includes 3-methyl-1-butanol, isovaleric acid, ⁇ -nonalactone, 4-hydroxy-2,5- Dimethyl-3-furanone, 2-acetylthiazole, 4-vinyl guaiacol, 2-acetyl-1-pyrroline, 2-propyl-1-pyrroline, myrcene, linalool, ⁇ -damacenone, phenethyl alcohol, cis-3-hexenol, 3 It preferably contains one or more compounds selected from the group consisting of -methyl-2-butene-1-thiol, methionol, and 2-methyl-3-furanthiol.
• the non-fermented beer-like sparkling beverage of any one of [1] to [7] further includes 3-methyl-1-butanol, isovaleric acid, ⁇ -nonalactone, 4- One or more compounds selected from the group consisting of hydroxy-2,5-dimethyl-3-furanone, 2-acetylthiazole, 4-vinylguaiacol, 2-acetyl-1-pyrroline, and 2-propyl-1-pyrroline Containing at least one compound selected from the group consisting of myrcene, linalool, ⁇ -damasenone, phenethyl alcohol, and cis-3-hexenol as a hop-like aroma component, and as a sulfur-containing aroma component, 3 One or more selected from the group consisting of -methyl-2-butene-1-thiol, methionol, and 2-methyl-3-furanthiol Preferably contains a compound.
• the non-fermented beer-like sparkling beverage of any one of [1] to [7] further includes 3-methyl-1-butanol, isovaleric acid, ⁇ -nonalactone, 4-hydroxy-2,5- Dimethyl-3-furanone, 2-acetylthiazole, 4-vinyl guaiacol, 2-acetyl-1-pyrroline, 2-propyl-1-pyrroline, myrcene, linalool, ⁇ -damacenone, phenethyl alcohol, cis-3-hexenol, 3
• it contains -methyl-2-butene-1-thiol, methionol, and 2-methyl-3-furanthiol.
• the non-fermented beer-like sparkling beverage of any one of [1] to [10] preferably further contains a bittering agent.
• the non-fermented beer-like sparkling beverage of any one of [1] to [11] preferably further contains a sweet amino acid.
• the non-fermented beer-like sparkling beverage of any one of [1] to [12] preferably further contains a sour agent.
• the non-fermented beer-like sparkling beverage of any one of [1] to [13] preferably further contains ethanol.
• the non-fermented beer-like sparkling beverage of any one of [1] to [14] is preferably produced without using grains or hops as a raw material.
• the non-fermented beer-like sparkling beverage of any one of [1] to [15] preferably has a sugar concentration of 0.5 g / 100 mL or less.
• the non-fermented beer-like sparkling beverage according to the present invention is a beer that is sufficient in quality important in appearance such as foam retention and color, even though the purine concentration is suppressed to a very low level of 0.2 mg / 100 mL or less. It is a highly functional beer-like sparkling beverage that retains its originality. Moreover, the non-fermented beer-like sparkling beverage according to the present invention can be easily manufactured by the method for producing a non-fermented beer-like sparkling beverage according to the present invention.
• beer-likeness means a taste pronounced of flavored beer regardless of the product name and display.
• beer-like effervescent beverages are flavors and tastes similar to or similar to beer, regardless of alcohol content, presence or absence of malt and hops, and presence or absence of fermentation.
• a sparkling beverage having a texture.
• non-fermented beer-like sparkling beverage in the present invention and the specification of the present application refers to a beverage manufactured without undergoing a fermentation process and having a beer-like and sparkling property due to carbon dioxide gas.
• the non-fermented beer-like sparkling beverage may be an alcoholic beverage, or a so-called non-alcoholic beverage or low-alcoholic beverage having an alcohol content of less than 1% by volume. Specific examples include beer, sparkling liquor, low alcohol sparkling beverage, non-alcoholic beer and the like.
• the non-fermented beer-like sparkling beverage according to the present invention contains a foaming agent and a pigment, and has a purine body concentration of 0.2 mg / 100 mL or less.
• the non-fermented beer-like sparkling beverage according to the present invention is prepared without adjusting the addition amount of raw materials containing purine bodies and further undergoing a fermentation process, thereby purifying the purine bodies such as activated carbon treatment and zeolite treatment.
• the purine body concentration can be kept low as never before.
• the purine body concentration of the non-fermented beer-like sparkling beverage according to the present invention is preferably less than 0.2 mg / 100 mL, more preferably 0.01 mg / 100 mL or less, and even more preferably less than 0.08 mg / 100 mL.
• the purine refers to the total amount of the four purine bases of adenine, xanthine, guanine, and hypoxanthine.
• the content of purines in non-fermented beer-like sparkling beverages and raw materials can be detected, for example, by LC-MS / MS after hydrolysis with perchloric acid (“Guidelines for microanalysis of liquor purines”) , Japan Food Analysis Center, Internet ⁇ URL: http://www.jfrl.or.jp/item/nutrition/post-31.html>, January 2013 search).
• malt-derived ingredients contribute greatly to the foam retention and chromaticity of beer.
• malt is an important raw material that imparts beer-likeness, but in the non-fermented beer-like sparkling beverage according to the present invention, by adding a foaming agent and a pigment, the beer-likeness in foam retention and chromaticity can be obtained. Is granted.
• foaming agent contained in the non-fermented beer-like sparkling beverage according to the present invention examples include soy dietary fiber, soy peptide, soy saponin, alginic acid ester, quillaja saponin, and the like. These foaming agents may be used alone or in combination of two or more.
• the non-fermented beer-like sparkling beverage according to the present invention preferably contains at least one selected from the group consisting of soy dietary fiber, soy saponin, alginic acid ester, and quinaya saponin, soy dietary fiber, soy saponin And at least one selected from the group consisting of Quillaja saponins.
• the content of the foaming agent in the non-fermented beer-like sparkling beverage according to the present invention is appropriately adjusted according to the type and combination of foaming agents used, the quality characteristics required for the final product, and the like.
• the foaming agent is preferably added so that the NIBEM value of the beverage is 80 or more, and more preferably 100 or more. Preferably, it is further added so that it may become 150 or more.
• the NIBEM value is a value obtained by measuring the collapse rate of the poured foam by electric conductivity, and is generally used for evaluation of foam retention of beer and the like.
• the NIBEM value of a non-fermented beer-like sparkling beverage can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method according thereto.
• the pigment contained in the non-fermented beer-like sparkling beverage according to the present invention is not particularly limited as long as it is a pigment that can impart a beer-like color and can be eaten or consumed, but a caramelization reaction product (caramel) Dye) is particularly preferred.
• the content of the pigment in the non-fermented beer-like sparkling beverage according to the present invention is appropriately adjusted according to the type of pigment used, the quality characteristics required for the final product, and the like.
• the pigment is preferably added so that the chromaticity of the beverage is 2 ° EBC or more, and is added so as to be 5 ° EBC or more. More preferably, it is more preferably added so as to be 7 ° EBC or more, and still more preferably added so as to be 7-16 ° EBC.
• the chromaticity can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method according thereto.
• EBC is a unit of chromaticity in the analysis of beer.
• the density of beer color is measured numerically (measured visually with a comparator having nine glass discs of EBC chromaticity, or based on absorbance at a wavelength of 430 nm). It is calculated by.
• the non-fermented beer-like sparkling beverage according to the present invention preferably further contains at least one of 16 specific fragrance components. Even if the 16 fragrance components do not contain malt as a raw material, even if the fragrance component derived from the raw material is hardly contained, the flavor can be imparted by adding it alone.
• the 16 fragrance components can be classified into three types, cereal-like fragrance components, hop-like fragrance components, and sulfur-containing fragrance components, according to fragrance types.
• Grain-like aroma components include 3-methyl-1-butanol, isovaleric acid, ⁇ -nonalactone, 4-hydroxy-2,5-dimethyl-3-furanone, 2-acetylthiazole, 4-vinyl guaiacol, 2-acetyl- Eight kinds of compounds, 1-pyrroline and 2-propyl-1-pyrroline.
• the hop-like aroma component includes five compounds, myrcene, linalool, ⁇ -damasenone, phenethyl alcohol, and cis-3-hexenol.
• sulfur-containing aroma component there are three types of compounds: 3-methyl-2-butene-1-thiol, methionol, and 2-methyl-3-furanthiol.
• the non-fermented beer-like sparkling beverage according to the present invention may contain only one type among the 16 fragrance components depending on the desired product characteristics, or may contain two or more types in combination. May be. When two or more types are contained in combination, at least one of eight types of grain-like aroma components, at least one of five types of hop-like aroma components, and three types of sulfur-containing aroma components It is preferable to contain at least one of them.
• the non-fermented beer-like sparkling beverage according to the present invention contains at least one grain-like aroma component selected from the group consisting of 4-vinyl guaiacol and 3-methyl-1-butanol, and myrcene, linalool.
• hop-like aroma components selected from the group consisting of cis-3-hexenol, and from 3-methyl-2-butene-1-thiol, methionol, and 2-methyl-3-furanthiol It is preferable to contain one or more sulfur-containing fragrance components selected from the group consisting of the above, and it is particularly preferable to include all the 16 fragrance components.
• each fragrance component is appropriately adjusted according to the quality characteristics required for the final product.
• the concentration of each compound is preferably 0.24 to 30000 ppb.
• the concentration of each compound is preferably 0.2 to 250,000 ppb, and in the case of the sulfur-containing aroma component, the concentration of each compound is preferably 0.001 to 3000 ppb. preferable.
• hop-like fragrance components and sulfur-containing fragrance components are used.
• 2-Acetyl-1-pyrroline and 2-propyl-1-pyrroline can be measured by the method described in Non-Patent Document 2, for example. Specifically, first, a sample is collected in a container, TMP (2,4,6-trimethylpyridine) is added and mixed, and then filtered. Next, sodium hydroxide is added to the filtrate to make it alkaline, and then dichloromethane is added to extract with shaking. Thereafter, the solvent (dichloromethane) layer is recovered, and the recovered solvent layer is dehydrated by adding anhydrous sodium sulfate, and then concentrated under reduced pressure to obtain a measurement sample. This measurement sample is subjected to capillary GC analysis equipped with a FID (hydrogen flame ionization detector) to detect 2-acetyl-1-pyrroline and 2-propyl-1-pyrroline.
• TMP 2,4,6-trimethylpyridine
• 3-methyl-2-butene-1-thiol can be measured, for example, by the method described in Non-Patent Document 3. Specifically, a sample is collected in a container, and p-hydroxymercuribenzoic acid, 2-tert-butyl-4-methylphenol, and 4-methoxy-2-methyl-2-mercaptobutane (internal standard substance) are added to ethanol. Add as solution and stir vigorously. Thereafter, the mixed solution is applied to a strongly basic anion exchange resin column, and 3-methyl-2-butene-1-thiol adsorbed on the column is eluted with ethyl acetate and then with dichloromethane and collected. The recovered organic solvent layer is dehydrated by adding anhydrous sodium sulfate, concentrated by nitrogen purge, and then subjected to GC / MS analysis.
• 2-Methyl-3-furanthiol can be measured by the method described in Non-Patent Document 4, for example. Specifically, a sample is collected in a container containing a sodium hydroxide solution, and 4-methoxy-2-methyl-2-mercaptobutane is added as an internal standard substance. Next, dichloromethane is added to the vessel and extracted with shaking. Thereafter, centrifugation is performed to recover the solvent (dichloromethane) layer, and p-hydroxymercuribenzoic acid is added to the recovered solvent layer to extract 2-methyl-3-furanthiol. During this extraction process, the aqueous phase is maintained above pH 7 by adding sodium hydroxide solution as required.
• the recovered p-hydroxymercuribenzoic acid layer is gradually adjusted to pH 7 by adding dilute hydrochloric acid, and then applied to a strongly basic anion exchange column.
• the 2-methyl-3-furanthiol adsorbed on the column is recovered by eluting with a cysteine solution, and the recovered cysteine solution is extracted by shaking with dichloromethane, and subjected to centrifugation to form a solvent (dichloromethane) layer.
• the recovered solvent layer is dehydrated by adding anhydrous sodium sulfate, concentrated by nitrogen purge, and subjected to GC / MS analysis.
• the grain-like aroma component, hop-like aroma component, and sulfur-containing aroma component other than the above four types can be measured by GC / MS analysis using dichloromethane liquid-liquid extraction. Specifically, first, a sample is collected in a container, ammonium sulfate is added, then dichloromethane is added to the container and an internal standard substance is added, followed by extraction with shaking. At this time, if there is gas in the container, it is preferable to perform degassing. Thereafter, centrifugation is performed to recover the solvent layer. The recovered solvent layer is dehydrated by adding anhydrous sodium sulfate, and then concentrated by nitrogen purge, and then subjected to GC / MS analysis.
• the content of 3-methyl-1-butanol in the beverage is preferably 0.24 to 30000 ppb, and 12 to 30000 ppb. More preferably, it is 60 to 6000 ppb, more preferably 120 to 6000 ppb.
• the content of isovaleric acid in the beverage is preferably 0.24 to 30000 ppb, more preferably 20 to 5000 ppb, and even more preferably 100 to 1000 ppb.
• the content of ⁇ -nonalactone in the beverage is preferably 0.24 to 30000 ppb, more preferably 0.24 to 600 ppb. More preferably, it is 120 ppb.
• the content of 4-hydroxy-2,5-dimethyl-3-furanone in the beverage is 0.24 to 30000 ppb is preferable, 16 to 4000 ppb is more preferable, 80 to 800 ppb is further preferable, and 400 to 800 ppb is still more preferable.
• the content of 2-acetylthiazole in the beverage is preferably 0.24 to 30000 ppb, more preferably 6 to 15000 ppb, and 30 to 3000 ppb. Is more preferable.
• the content of 4-vinyl guaiacol in the beverage is preferably 0.24 to 30000 ppb, more preferably 16 to 4000 ppb, and more preferably 80 to 800 ppb. Is more preferable.
• the content of 2-acetyl-1-pyrroline in the beverage is preferably 0.24 to 30000 ppb, 0.48 to 120 ppb is more preferable, and 2.4 to 24 ppb is further preferable.
• the content of 2-propyl-1-pyrroline in the beverage is preferably 0.24 to 30000 ppb, 0.48 to 120 ppb is more preferable, and 2.4 to 24 ppb is further preferable.
• the myrcene content in the beverage is preferably 0.2 to 250,000 ppb, more preferably 8 to 2000 ppb, and even more preferably 40 to 400 ppb.
• the linalool content in the beverage is preferably 0.2 to 250,000 ppb, more preferably 32 to 8000 ppb, and even more preferably 160 to 1600 ppb.
• the ⁇ -damasenone content in the beverage is preferably 0.2 to 250,000 ppb, more preferably 0.2 to 500 ppb, and more preferably 1 to 100 ppb. Is more preferable.
• the phenethyl alcohol content in the beverage is preferably 0.2 to 250,000 ppb, more preferably 100 to 250,000 ppb, further preferably 500 to 50000 ppb, 1000 to 50000 ppb is even more preferable.
• the non-fermented beer-like sparkling beverage according to the present invention contains cis-3-hexenol
• the cis-3-hexenol content in the beverage is preferably 0.2 to 250,000 ppb, more preferably 43 to 107500 ppb.
• -21500 ppb is more preferable, and 430-21500 ppb is still more preferable.
• the content of 3-methyl-2-butene-1-thiol in the beverage is 0.001 to 3000 ppb is preferable, 0.001 to 25 ppb is more preferable, and 0.005 to 5 ppb is further preferable.
• the methionol content in the beverage is preferably 0.001 to 3000 ppb, more preferably 1.2 to 3000 ppb, further preferably 6 to 600 ppb, 12 to 600 ppb is even more preferable.
• the content of 2-methyl-3-furanthiol in the beverage is preferably 0.001 to 3000 ppb, 002 to 0.5 ppb is more preferable, 0.01 to 0.1 ppb is more preferable, and 0.01 to 0.05 ppb is still more preferable.
• the non-fermented beer-like sparkling beverage according to the present invention contains a combination of two or more of the 16 fragrance components
• the content of each fragrance component may be added so as to be within the preferred range. preferable.
• the amount of the raw material containing the purine body is adjusted.
• Purine content can be easily adjusted without going through the purine body removal step by adjusting the amount of raw material containing purine bodies, especially by adding raw materials with relatively high purine body content such as malt. It can be reduced below the detection limit.
• the purine concentration in the non-fermented beer-like sparkling beverage is 0.
• Limit the amount of raw material containing purines to be less than 2 mg / 100 mL. Examples of raw materials having a high purine content include malt, wheat such as barley and wheat, beans such as rice, corn and soybean, and potatoes.
• the non-fermented beer-like sparkling beverage according to the present invention preferably further contains a bitter agent. Since beer mainly has a unique bitterness derived from hops, the beer-likeness of a non-fermented beer-like sparkling beverage becomes stronger by containing a bittering agent.
• the bittering agent is not particularly limited as long as it has the same or similar bitterness as beer in the non-fermented beer-like sparkling beverage, which is a product, and is a bitter component contained in hops. It may be a bitter component not contained in hops.
• bittering agent magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quassin, iso- ⁇ acid, tetraiso- ⁇ acid, ⁇ -acid oxide, quinine, momordesine, quercitrin
• bitterness-imparting ingredients such as theobromine and caffeine
• bitterness-imparting materials such as bitter gourd, senburi tea, bitter tea, nigamomogi extract, gentian extract, and kina extract.
• the non-fermented beer-like sparkling beverage according to the present invention is magnesium sulfate, tributyl citrate, triethyl citrate, naringin, And one or more bitters selected from the group consisting of quassin, preferably magnesium sulfate alone or composed of magnesium sulfate and tributyl citrate, triethyl citrate, naringin, and quassin. It is more preferable to contain one or more bitters selected from the group in combination.
• each bittering agent is appropriately adjusted according to the quality characteristics required for the final product.
• the magnesium sulfate content in the beverage is preferably 0.1 to 3.2 g / L, more preferably 0.2 to 1.6 g / L. preferable.
• the non-fermented beer-like sparkling beverage according to the present invention contains tributyl citrate
• the tributyl citrate content in the beverage is preferably 3 to 300 ppm, more preferably 6 to 60 ppm.
• the content of triethyl citrate in the beverage is preferably 60 to 1800 ppm, more preferably 300 to 1200 ppm.
• the naringin content in the beverage is preferably 0.6 to 300 ppm, more preferably 3 to 60 ppm.
• the quasine content in the beverage is preferably 8 to 256 ppb, more preferably 16 to 128 ppm.
• the non-fermented beer-like sparkling beverage according to the present invention preferably further contains a sour agent.
• a sour agent By containing a sour agent, a non-fermented beer-like sparkling beverage with excellent flavor balance and a stronger beer character can be obtained.
• the acidulant is not particularly limited as long as it is an acidulant that can be blended in foods and drinks, and is appropriately determined together with the blending amount according to quality characteristics required for the final product.
• it is preferable to use an acid as the acidulant and it is more preferable to use an organic acid than an inorganic acid from the viewpoint of safety and flavor.
• the organic acid is not particularly limited as long as it is generally used for the production of food and drink.
• lactic acid, citric acid, gluconic acid, malic acid, tartaric acid, fumaric acid, succinic acid examples include adipic acid, fumaric acid, and salts thereof.
• These organic acids may be used alone or in combination of two or more.
• the non-fermented beer-like sparkling beverage according to the present invention contains an acid
• the acid amount By adjusting and adding the acid amount so that the pH of the beverage is about 3.0 to 4.0, the flavor balance can be further improved in the non-fermented beer-like sparkling beverage produced. it can.
• the non-fermented beer-like sparkling beverage according to the present invention further contains a sweetening-type amino acid.
• a sweet amino acid By containing a sweet amino acid, an appropriate sweetness is imparted without using a saccharide raw material, and the body feeling and richness become stronger, and a non-fermented beer-like sparkling beverage with a higher beer character is obtained.
• the sweet amino acid include alanine and glycine, and alanine is preferable.
• the non-fermented beer-like sparkling beverage according to the present invention contains alanine
• the alanine content in the beverage is preferably 0.05 to 9.6 g / L, more preferably 0.1 to 4.8 g / L, More preferred is 0.3 to 1.2 g / L.
• the non-fermented beer-like sparkling beverage according to the present invention preferably further contains ethanol.
• ethanol By containing alcohol, the fragrance of the aroma component is improved and a beer-like character is imparted. However, if the alcohol concentration becomes too high, the alcohol odor becomes too strong and the beer-likeness tends to be impaired.
• the ethanol concentration in the beverage is preferably 1% by volume or more and less than 10% by volume, more preferably 1 to 9% by volume, and more preferably 1 to 8% by volume. More preferred is 1 to 7% by volume.
• the raw material ethanol generally used in manufacture of liquor is used for ethanol.
• the non-fermented beer-like sparkling beverage according to the present invention is preferably used only as a raw material having a relatively low sugar content.
• a non-fermented beer-like sparkling beverage can be obtained in which not only the purine body but also the saccharide content is kept low.
• the sugar concentration is preferably 0.5 g / 100 mL or less, and more preferably less than 0.5 g / 100 mL.
• the sugar contained in the beverage can be suppressed to a slight amount derived from pigments, acidulants, bitters and the like.
• the non-fermented beer-like sparkling beverage according to the present invention can be produced, for example, by a method (mixing method) of mixing raw materials. Specifically, it can be produced by a production method having the following steps (a) to (b). (A) A step of preparing a preparation liquid by mixing a sour agent, a pigment, and a foaming agent; and (b) a step of adding carbon dioxide gas to the preparation liquid obtained in the step (a).
• a preparation liquid is prepared by mixing a sour agent, a pigment, and a foaming agent.
• an aroma component, a bittering agent, a sweet amino acid, and the like may be added in this step.
• the order of mixing the raw materials is not particularly limited. All the raw materials may be added simultaneously to the raw material water, or the raw materials may be added sequentially, such as by adding the raw materials remaining after dissolving the previously added raw materials.
• raw material water may be mixed with solid (for example, powdered or granular) raw materials (for example, aroma components, pigments, foaming agents), and alcohol. Aqueous solution and alcohol, and if necessary, raw water may be mixed.
• insoluble matter removal treatment is not particularly limited, and can be performed by a method usually used in the technical field such as a filtration method or a centrifugal separation method.
• insoluble matters are preferably removed by filtration, and more preferably removed by diatomaceous earth filtration.
• step (b) carbon dioxide gas is added to the preparation liquid obtained in the step (a).
• a non-fermented beer-like sparkling beverage is obtained.
• carbonic acid By adding carbonic acid, a refreshing feeling similar to that of beer is given.
• Carbon dioxide can be added by a conventional method.
• the preparation liquid obtained by the step (a) and carbonated water may be mixed, and carbon dioxide gas may be directly added and dissolved in the preparation liquid obtained by the step (a).
• the obtained non-fermented beer-like sparkling beverage may be further subjected to a treatment for removing insoluble matters such as filtration.
• the insoluble matter removal treatment is not particularly limited, and can be performed by a method usually used in the technical field.
• the non-fermented beer-like sparkling beverage according to the present invention has a sufficient beer-like quality in terms of appearance-critical quality such as foam retention and color, and the purine content is 0.2 mg / 100 mL or less.
• it can be produced by a so-called blending method that does not have a fermentation step, and does not require a purine body removal step such as activated carbon treatment.
• the non-fermented beer-like sparkling beverage according to the present invention does not require a large adsorption removal facility in the production thereof, and can greatly reduce the cost and save energy.
• non-alcohol beer E on the market uses malt and hops as raw materials, no fermentation.
• Zhuhai F commercially unused malt and hops. Contains pulp, no fermentation.
• Zhuhai G malt and hop were not used as raw materials. Fruit pulp was contained. No fermentation was used) were analyzed.
• the content of purine bodies in each beverage was measured by a method using LC-MS / MS after hydrolysis with perchloric acid (Japan Food Analysis Center: “Guide for trace analysis of purine bodies in alcoholic beverages”). In the measurement method, the quantitative limit value for each of adenine, guanine, xanthine, and hypoxanthine was 0.02 mg / 100 mL.
• Table 1 shows the measurement results. As a result, all commercial products A to E which are beer-like sparkling beverages used malt and hops. In addition, in the commercial product A from which purine bodies were removed by adsorption treatment, the purine body content was as low as 0.11 mg / 100 mL. The content was 0.2 mg / 100 mL or more. Moreover, even if it performed the adsorption
• Samples 1-1 and 1-2 were prepared by preparing a preparation solution containing a sour agent and a foaming agent with the composition shown in Table 2 and then adding carbon dioxide gas to 3.0 gas vol. did.
• the raw materials for Samples 1-1 and 1-2 are “50% fermented lactic acid BM-G” (product name) manufactured by vegan Tsusho Co., Ltd., “Fuso citrate (anhydrous)” (product name) manufactured by Fuso Chemical Industry Co., Ltd. ), “Helscious A” (product name), Kirayanin C-100 manufactured by Maruzen Pharmaceutical Co., Ltd., and Soya Five-S-LN manufactured by Fuji Oil Co., Ltd. were used.
• the NIBEM values, purine content, and carbohydrate concentration of samples 1-1 and 1-2 were measured.
• the NIBEM value was measured using a NIBEM measuring instrument (manufactured by Haffmans), and the purine content was measured in the same manner as in Reference Example 1.
• sensory evaluation was performed for foaming, foam retention, foam quality, and comprehensive evaluation.
• the sensory evaluation is based on a 4-level evaluation by two specialist panels ( ⁇ : sufficiently beer-like, ⁇ : slightly inferior in quality, but beer-like quality is guaranteed, ⁇ : somewhat problematic in quality, ⁇ : problematic in quality )
• Table 3 shows the measurement results and the evaluation results. Table 3 also includes comments made by each panel for evaluation.
• Example 2 To the base solution produced in Production Example 1, Kirayasaponin (product name: Kirayanin C-100, manufactured by Maruzen Pharmaceutical Co., Ltd.) was added at various concentrations to produce Samples 2-1 to 2-4. In the same manner as in Example 1, the NIBEM values of Samples 2-1 to 2-4 were measured, and further sensory evaluation was performed on foaming, foam retention, foam quality, and comprehensive evaluation. Table 5 shows the measurement results and the evaluation results. As a result, Samples 2-2 to 2-4 having a Quillaja saponin content of 0.05 g / L or more had an NIBEM value of 80 or more, excellent foam quality, and good beer appearance. .
• Kirayasaponin product name: Kirayanin C-100, manufactured by Maruzen Pharmaceutical Co., Ltd.
• Example 3 Caramel color (product name: Caramel SP, manufactured by Amano Jitsugyo Co., Ltd.) was added to the base solution produced in Production Example 1 at various concentrations to produce Samples 3-1 to 3-6. The absorbance at 430 nm of Samples 3-1 to 3-6 was measured, and the chromaticity (° EBC) was calculated from the measured value by the following formula (1).
• C means chromaticity (EBC unit)
• F means dilution ratio
• A430 means absorbance at 430 nm.
• “25” in the formula (1) is a factor for conversion into EBC chromaticity.
• Sample 4-1 was prepared by preparing a preparation liquid containing a sour agent, a pigment, and a foaming agent according to the composition described in Table 7, and then adding carbon dioxide gas to 3.0 gas vol. did.
• the raw materials for sample 4-1 include “50% fermented lactic acid BM-G” (product name) manufactured by Vegan Tsusho Co., Ltd., “Caramel SP” (product name) manufactured by Amano Kogyo Co., Ltd., and Maruzen. "Kirayanin C-100" (product name) manufactured by Pharmaceutical Co., Ltd., "Fuso citrate (anhydrous)” (product name), and "Helsus A” (product name) manufactured by Fuso Chemical Industry Co., Ltd. were used.
• Example 5 Among the main aroma components contained in beer, 16 components with particularly strong odor intensity (3-methyl-1-butanol, isovaleric acid, ⁇ -nonalactone, 4-hydroxy-2,5-dimethyl-3-furanone, 2-acetyl Thiazole, 4-vinyl guaiacol, 2-acetyl-1-pyrroline, 2-propyl-1-pyrroline, myrcene, linalool, ⁇ -damasenone, phenethyl alcohol, cis-3-hexenol, 3-methyl-2-butene-1- Thiol, methionol, and 2-methyl-3-furanthiol) were added to sample 4-1 produced in Example 4 at various concentrations, and sensory evaluation was performed on the beer character.
• the sensory evaluation is a seven-level evaluation with a central value of 4 based on the evaluation of the sample 4-1 by two specialist panels (1 when no beer-like feeling is felt, and 7 when it is felt very strong). ) Tables 8 to 10 also contain comments made by each panel in the evaluation.
• each component has a difference in concentration, but when added at a low concentration, the effect of addition is not functionally understood and is not different from that of Sample 4-1, but the concentration of addition is It was observed that the beer-likeness became higher as the value was increased, reached a peak at a certain concentration, and the characteristic aroma became too strong and the beer-like tendency decreased as the added concentration was further increased. In other words, it was found that by containing at least one of these 16 components at an appropriate concentration, the beer-like character is more strongly imparted.
• Example 6 Of the 16 components, one kind of grain-like fragrance component, hop-like fragrance component, and sulfur-containing fragrance component were added to Sample 4-1 produced in Example 4, and the beer-like flavor was similar to that in Example 5. Sensory evaluation was performed. Specifically, as shown in Table 11, sulfur containing 3-methyl-1-butanol or 4-vinyl guaiacol as a grain-like aroma component and myrcene, linalool, or cis-3-hexenol as a hop-like aroma component Samples 6-1 to 6 in which 3-methyl-2-butene-1-thiol, methionol, or 2-methyl-3-furanthiol was added as a fragrance component at a concentration at which beer-like evaluation was high in Example 5 respectively.
• Example 7 A sample 7-1 was prepared by adding all the 16 components to the sample 4-1 produced in Example 4 at a concentration at which the evaluation of beer-likeness was high in Example 1, respectively. A sensory evaluation of the quality was performed.
• the concentration of each aromatic component in Sample 7-1 is 6000 ppb for 3-methyl-1-butanol, 1000 ppb for isovaleric acid, 120 ppb for ⁇ -nonalactone, 80 ppb for 4-hydroxy-2,5-dimethyl-3-furanone, 2 -30 ppb for acetylthiazole, 800 ppb for 4-vinyl guaiacol, 2.4 ppb for 2-acetyl-1-pyrroline, 2.4 ppb for 2-propyl-1-pyrroline, 40 ppb for myrcene, 160 ppb for linalool, and 1 ppb for ⁇ -damasenone Phenethyl alcohol was 5000 ppb, cis-3-hexenol was 2150 pp
• Example 8 One of each of the 16 components, cereal-like fragrance component, hop-like fragrance component, and sulfur-containing fragrance component, is added to Sample 4-1 produced in Example 4, and ethanol is further added in an amount of 0 to 1% by volume.
• Samples 8-1 to 8-3 were prepared, and sensory evaluation of beer-likeness was performed in the same manner as in Example 5.
• the aroma component is 6000 ppb of 3-methyl-1-butanol as a grain-like aroma component, 40 ppb of myrcene as a hop-like aroma component, and 3-methyl-2-butene-1-thiol as a sulfur-containing aroma component. 0.5 ppb was added.
• Table 13 As a result, even when at least one kind of grain-like aroma component, hop-like aroma component, and sulfur-containing aroma component is added, not all of the 16 components, the addition of ethanol further imparts a beer-like character more strongly. I understood it.
• Example 9 To the sample 7-1 produced in Example 7, magnesium sulfate, tributyl citrate, triethyl citrate, naringin, or quassin was added at various concentrations as a bittering agent, and sensory evaluation was performed on the beer character. The sensory evaluation was performed by two specialist panels with a 7-point evaluation with the evaluation of sample 7-1 as the center value of 4 (1 when no beer-like feeling was felt, and 7 when it felt very strong). ) The evaluation results are shown in Table 14.
• Example 10 To the sample 7-1 produced in Example 7, alanine, which is a sweet amino acid, was further added at various concentrations, and beer-likeness was evaluated in the same manner as in Example 1. The evaluation results are shown in Table 14. As a result, containing alanine at 0.05 g / L or more enhances the body feeling and richness, and imparts an appropriate sweetness and increases the beer character. However, if the amount added is too high, the sweetness is increased. It turned out that it became too strong and the beer-like character decreased.
• Example 11 Samples 11-1 to 11-7 were prepared by adding ethanol at various concentrations to the sample 7-1 produced in Example 7, and the appearance (foam quality and color) and flavor were measured by two specialist panels. Sensory evaluation was performed in a stage evaluation ( ⁇ : sufficiently beer-like, ⁇ : slightly inferior in quality, but beer-like quality is ensured, ⁇ : somewhat problematic in quality, ⁇ : problematic in quality). The evaluation results are shown in Table 15. As a result, a non-fermented beer-like sparkling beverage that is more beer-like in appearance and flavor could be produced by setting the alcohol content to 1% by volume or more and less than 10% by volume.
• the non-fermented beer-like sparkling beverage according to the present invention retains the “beer-likeness” that is important in appearance such as foam retention and chromaticity even though the purine concentration is very low. It can be used in the field of beverages and their production.

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