WO2015019713A1 - ノンアルコールビールテイスト飲料の泡持ち改善方法、及びノンアルコールビールテイスト飲料の製造方法 - Google Patents
ノンアルコールビールテイスト飲料の泡持ち改善方法、及びノンアルコールビールテイスト飲料の製造方法 Download PDFInfo
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- WO2015019713A1 WO2015019713A1 PCT/JP2014/065986 JP2014065986W WO2015019713A1 WO 2015019713 A1 WO2015019713 A1 WO 2015019713A1 JP 2014065986 W JP2014065986 W JP 2014065986W WO 2015019713 A1 WO2015019713 A1 WO 2015019713A1
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- taste beverage
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Classifications
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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
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a method for improving foam retention of a non-alcohol beer-taste beverage and a method for producing a non-alcohol beer-taste beverage using the method.
- foam is an important appearance quality.
- the foam quality is mainly evaluated in terms of foaming, foam retention and foam adhesion.
- Beer foam is mainly due to malt-derived foam protein, and the relationship between protein in beer-taste beverages and foam quality has also been studied.
- adding basic amino acids arginine, lysine, histidine
- foam adhesion is inhibited by basic amino acids
- the method of improving the foam retention of a beer taste drink is known by adding soybean dietary fiber, soybean protein, and the degradation product of soybean protein, and increasing protein content (for example, refer patent document 1).
- non-alcohol beer-taste drinks soft drinks having a beer taste (so-called non-alcohol beer-taste drinks) that do not belong to liquors under the Liquor Tax Law have spread among consumers. Yes. Even in a non-alcohol beer-taste beverage, it is preferable that foam retention is good from the point of beer-likeness. However, non-alcohol beer-taste beverages generally have a problem that foam retention is insufficient compared to beer and the like.
- the present invention aims to provide a method for improving the foam retention of a non-alcohol beer-taste beverage and a method for producing a non-alcohol beer-taste beverage using the method.
- the non-alcohol beer-taste beverage improvement method and the non-alcohol beer-taste beverage production method according to the present invention are the following [1] to [8].
- [1] A non-alcoholic beer taste that increases the lysine content in the final product to 0.01 mM or more, the arginine content to 0.01 mM or more, or the tyrosine content to 0.05 mM or more in the production process.
- a method for improving the foam retention of beverages [2]
- a method for producing a non-alcohol beer-taste beverage which comprises a step of adding one or more amino acids selected from the group consisting of lysine, arginine, and tyrosine as an amino acid in the production step.
- the amount of lysine, arginine, or tyrosine to be added is 0.01 mM or more, arginine content is 0.01 mM or more, or tyrosine content is 0.05 mM in the final product.
- the raw material having a high amino acid content is a soy protein hydrolyzate, and soy protein is contained in an amount of 0.01 to 3 (mass / volume) based on the sugar solution in the raw material charging step.
- the non-alcohol beer taste beverage is highly non-alcoholic beer with good foam A taste beverage can be provided.
- Example 1 the measurement result of the NIBEM value of three types of commercially available non-alcohol beer-taste beverages and one type of beer is shown.
- Example 2 the measurement result of the NIBEM value of each non-alcohol beer taste drink is shown.
- Example 3 the measurement result of the NIBEM value of each non-alcohol beer-taste beverage is shown.
- Example 4 the measurement result of the NIBEM value of each non-alcohol beer taste drink is shown.
- the non-alcohol beer-taste beverage means a sparkling non-alcoholic beverage having a taste, taste and texture equivalent to or similar to beer and having a high feeling of thirst and drinkability.
- a non-alcoholic drink means the drink which does not contain alcohol or whose alcohol content is less than 1 volume%.
- the non-alcohol beer-taste beverage that improves foam retention may be a fermented beverage that has undergone a fermentation process with yeast, but is preferably an unfermented beverage that has been produced without undergoing a fermentation process.
- the non-alcohol beer-taste beverage foam improvement method according to the present invention includes a lysine content of 0.01 mM or more in the final product in the production process.
- the content of arginine is increased to 0.01 mM or more, or the content of tyrosine is increased to 0.05 mM or more.
- foam retention improves.
- foam retention is improved by specific amino acids including lysine and arginine.
- the content of lysine, arginine, or tyrosine in the final product is increased to 0.01 mM or more for lysine or arginine, and 0.05 mM or more for tyrosine, Foam retention can be clearly improved compared to before the increase.
- the upper limit of the amount of these three types of amino acids to be increased may be a concentration at which the increased amount of amino acids can be stably dissolved.
- the amino acid to be increased is lysine or arginine
- the amount is preferably increased to 0.02 to 5 mM, more preferably 0.02 to 2 mM.
- the amino acid to be increased is tyrosine, it is preferably increased to 0.05 to 1 mM, more preferably 0.05 to 0.08 mM.
- an amino acid such as lysine may be added directly to the non-alcohol beer-taste beverage in the manufacturing process, or the final product may be used.
- an amino acid such as lysine may be directly added as a raw material.
- the raw material to be used may be used instead of a raw material having a high amino acid content such as lysine.
- the method for producing a non-alcohol beer-taste beverage according to the present invention is one selected from the group consisting of lysine, arginine, and tyrosine in the production process.
- the above amino acid is added as an amino acid, or in the raw material charging step, a raw material having a high content of one or more amino acids selected from the group consisting of lysine, arginine and tyrosine (hereinafter referred to as “content of lysine etc. It is sometimes called “high raw material.”).
- the raw material having a high content of lysine and the like used in one embodiment of the present invention can be a raw material having a relatively high amino acid content such as a protein, a protein degradation product, and a grain raw material.
- a grain raw material such as malt
- a variety having a relatively higher content of at least one amino acid of lysine, arginine, and tyrosine than other grain raw materials of the same type is used.
- a protein or a protein degradation product is used as a raw material
- a protein having a relatively high content of at least one amino acid of lysine, arginine, and tyrosine is used.
- any material having a high content of lysine or the like relative to the entire raw material may be used, but one having a high content of free lysine, arginine, or tyrosine is more preferable.
- the beverage can be produced in the same manner as a general non-alcohol beer-taste beverage except that a raw material having a high content such as lysine is used in the raw material charging step.
- a raw material having a high content such as lysine
- the manufacturing process of a general unfermented non-alcohol beer taste drink is shown below.
- a non-alcoholic beer-taste beverage manufactured using malt as a raw material is manufactured in the following steps.
- the starch material such as malt crushed as the main raw material and starch such as rice and corn starch as the auxiliary raw materials are mixed and heated by adding warm water, mainly using the malt enzyme. Saccharify.
- hops are added to the filtrate obtained by filtering the saccharified solution and boiled.
- hops may be added to the malt extract added with warm water and boiled.
- Hops may be mixed at any stage from the start of boiling to the end of boiling. After boiling the saccharified solution, the obtained wort is filtered, and carbon dioxide gas is added to the obtained filtrate, or carbon dioxide is added to the wort prepared by the above charging step and then filtered to obtain carbonic acid.
- a target non-alcohol beer-taste beverage is obtained by performing a gas introduction step and collecting the filtrate.
- a liquid source containing a carbon source, a nitrogen source as an amino acid-containing material other than wheat or malt, hops, pigments, etc. Is mixed with warm water to prepare a liquid sugar solution.
- the liquid sugar solution is boiled in the same manner as in the production process of a non-alcohol beer-taste beverage using malt as a raw material.
- hops may be mixed with the liquid sugar solution during boiling, not before the start of boiling.
- the target non-alcohol beer-taste beverage is obtained by performing the carbon dioxide gas introduction step in the same manner as the non-alcohol beer-taste beverage production process using malt as a raw material for the boiled liquid sugar solution.
- the beer-taste beverage obtained after the carbon dioxide gas introduction step is usually bottled in the filling step and shipped as a product.
- the filtration method and the addition method of a carbon dioxide gas in a carbon dioxide introduction process can be performed by a conventional method.
- saccharides, cereal syrup, cereal extract, dietary fiber, fruit juice, bittering agents, coloring agents, herbs, flavoring agents, and the like can also be added.
- a raw material having a high content such as lysine may be added at any stage (sub process) in the raw material charging process.
- it may be added at the stage of preparing the sugar solution (wort when malt is used as a raw material, or liquid sugar solution when malt is not used as a raw material) during the raw material charging process. It may be added to the sugar solution, or may be added to the sugar solution immediately after boiling and immediately before the carbon dioxide gas addition step.
- lysine, arginine, or tyrosine is added as an amino acid, it may be added to the sugar solution not only at any of the above stages but also at the stage after the addition of carbon dioxide gas.
- the raw material with high content such as lysine is amino acid itself, protein, or proteolysate
- the period until the end point is preferable, and the period from immediately before the end of preparation of the sugar solution to after the boiling treatment is more preferable.
- Crushed material of malt used as a raw material in the beverage production method according to the present invention starch such as rice and corn starch, hops, liquid sugar containing carbon source, nitrogen source as amino acid-containing material other than wheat or malt, pigment, etc.
- the raw material is not particularly limited, and those usually used for producing a beer-taste beverage can be used in an amount usually used.
- the protein or proteolysate used as a raw material may be any of plant-derived, animal-derived or microbial-derived protein decomposed products, but soybean protein decomposed products are particularly preferable. This is because soybean has very excellent nutritional properties and has good digestibility, so that it can meet the increasing consumer health orientation in recent years.
- a product obtained by decomposing after extraction / purification / separation from a tissue such as a plant or a culture solution as a raw material can be used.
- a soybean protein degradation product can be obtained by water-extracting defatted soybean obtained by defatting soybean, acid-precipitating it, preparing a separated soybean protein curd, and decomposing it.
- the degradation method is not particularly limited as long as it is a method capable of partially degrading proteins. For example, there are decomposition by heat and pressure, decomposition by acid and alkali, and decomposition by enzyme. Degradation with an enzyme is preferable because it is simple and easy to control the process.
- the weight average molecular weight of a protein degradation product such as soybean protein degradation product used as a raw material is preferably 150 or more, more preferably 150 to 35000, further preferably 150 to 10,000, and 150 to 500. Even more preferably.
- the proteolysate is used as a raw material for a sugar solution prepared by a raw material charging step.
- the timing for adding the protein degradation product is not particularly limited as long as it is before the carbon dioxide introduction step (that is, before the introduction of carbon dioxide or filtration, which is a pretreatment thereof), but is preferably added and mixed after the saccharification treatment. More preferably, it is added and mixed after the saccharification treatment and before the completion of the boiling treatment of the sugar solution.
- the amount of the proteolysate used as a raw material is not particularly limited, but is preferably 0.01% (mass / volume) to 3% (mass / volume) in the sugar solution.
- the pH of a non-alcohol beer-taste beverage is preferably about pH 3.7, but the pH tends to increase as the content of basic amino acids in the final product increases.
- the buffering action of the liquid is lowered depending on the amount added, and as a result the pH may be lowered to 3.3 to 3.5. Therefore, in the beverage production method according to the present invention, it is preferable to further add an edible organic acid or an organic acid salt as a raw material and adjust the pH to around 3.7.
- the organic acid salt serving as the acid adjusting agent include sodium gluconate, potassium gluconate, sodium ascorbate and the like, and potassium gluconate is more preferable because flavor characteristics are better.
- NIBEM NIBEM values of non-alcohol beer-taste beverages were measured as follows. First, while foaming a 20 ° C. aqueous solution filled in a bottle or can, the carbon dioxide flow rate was 1500-1700 mL / min and extruded into a cylindrical glass having an inner diameter of 60 mm and a height of 120 mm from the bottom of the liquid. Fill with. The time required for the foam surface to descend to 40 mm starting from the 10 mm surface from the upper edge of the glass due to the collapse of the foam was automatically measured with an electrode bar contact sensor. This measured value was taken as the NIBEM value (seconds).
- Example 1 Add 2.5 mL of the following amino acid solution (each amino acid concentration: 70.5 mM) to a commercially available non-alcohol beer-taste beverage (350 mL) that uses soy dietary fiber and does not use malt as a raw material, Non-alcohol beer-taste beverages with each amino acid concentration increased by 0.5 mM were manufactured, and NIBEM values were measured. Since Group C has low solubility, an amino acid was added directly, and 2.5 mL of water was further added. A control was prepared by adding 2.5 mL of water instead of the amino acid solution.
- Group A basic amino acids (arginine, lysine, histidine), Group B: acidic amino acids (aspartic acid, glutamic acid), Group C: neutral amino acids (phenylalanine, tyrosine), Group D: Branched chain amino acids (valine, leucine, isoleucine).
- the measurement result of the NIBEM value of each non-alcohol beer-taste beverage is shown in FIG.
- the non-alcohol beer-taste beverage to which the group A amino acid solution was added and the non-alcohol beer-taste beverage to which the group C amino acid solution was added were more NIBEM than the control non-alcohol beer taste beverage to which no amino acid solution was added.
- the value was clearly higher and foam retention was improved.
- Example 2 A group A amino acid used in Example 1 was added to a non-alcohol beer-taste beverage (350 mL) that was the same product as the commercial product of Example 1 but in a different lot, and each amino acid concentration was 0.01 mM and 0.05 mM. , 0.5 mM, or 1 mM increased non-alcohol beer-taste beverages were manufactured, and NIBEM values were measured.
- the measurement result of the NIBEM value of each non-alcohol beer-taste beverage is shown in FIG.
- the NIBEM value of the control non-alcohol beer-taste beverage was 165 seconds.
- the NIBEM value was higher than that of the control. That is, it was found that foam retention can be improved by increasing the concentration of each basic amino acid by 0.01 mM or more.
- Example 3 To the commercially available non-alcohol beer-taste beverage (350 mL) used in Example 2, the group C amino acid used in Example 1 was added to increase the concentration of each amino acid by 0.01 mM, 0.05 mM, or 0.5 mM. A non-alcoholic beer-taste beverage was produced and the NIBEM value was measured.
- the measurement result of the NIBEM value of each non-alcohol beer-taste beverage is shown in FIG.
- the NIBEM value of the control non-alcohol beer-taste beverage was 165 seconds.
- the NIBEM value was higher in the non-alcohol beer-taste beverage to which Group C neutral amino acids were added so as to increase the concentration of each amino acid by 0.05 mM or more than the control. That is, it was found that the foam retention can be improved by increasing the concentration of each neutral amino acid by 0.05 mM or more.
- Example 4 To the commercially available non-alcoholic beer-taste beverage (350 mL) used in Example 1, each amino acid of Group A and C used in Example 1 was added alone so that the final concentration increased by 0.5 mM or more. The NIBEM value of the obtained non-alcohol beer-taste beverage was measured. In addition, the thing which did not add an amino acid was made into the control.
- the measurement result of the NIBEM value of each non-alcohol beer-taste beverage is shown in FIG.
- the NIBEM values were clearly higher than the control non-alcohol beer-taste beverages to which no amino acid solution was added, and foam retention was improved.
- Test product 1 Unfermented non-alcohol beer-taste beverage (test product 1) containing soy protein breakdown product is used as a control, and lysine, arginine, and tyrosine are added to this test product 1 as appropriate. Content of lysine, arginine, and tyrosine in the final product beverage Three types of non-alcoholic beer-taste beverages (test products 2 to 4) with different varieties were produced and foam retention was examined.
- test products 1 to 4 first, all raw materials are mixed to prepare a sugar solution (200 L), and carbon dioxide gas is applied to the obtained sugar solution so that the gas capacity becomes 2.3. Obtained.
- the composition of the test product 1 is 67% sucrose liquid sugar 30 g / L, citric acid 0.35 g / L, Soya Five-S-LN (trade name, manufactured by Fuji Oil Co., Ltd.) 1.0 g / L L, High Newt AM (trade name, manufactured by Fuji Oil Co., Ltd.) was 3 g / L, liquid caramel SP was 0.3 g / L, and hop extract 0.1 g / L (both final concentrations).
- High Newt AM is a soybean oligopeptide mainly composed of dipeptides and tripeptides, and has a weight average molecular weight of 200 to 300. Moreover, only the test product 4 added potassium gluconate and adjusted pH to 3.7.
- Table 1 shows the measurement results of each concentration, pH, and NIBEM value of potassium gluconate, lysine, arginine, and tyrosine of the test products 1 to 4.
- the NIBEM value was clearly higher than that of the test product 1, and the foam retention was improved.
- the test product 4 whose pH was adjusted to 3.7 by adding potassium gluconate was a non-alcohol beer-taste beverage that was excellent not only in foam retention but also in flavor.
- the present invention makes it possible to produce a non-alcoholic beer-taste beverage having good foam and high palatability.
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Abstract
Description
[1] 製造工程において、最終製品中の、リシンの含有量を0.01mM以上、アルギニンの含有量を0.01mM以上、又はチロシンの含有量を0.05mM以上に増量させる、ノンアルコールビールテイスト飲料の泡持ち改善方法。
[2] 製造工程において、リシン、アルギニン、及びチロシンからなる群より選択される1種以上のアミノ酸を、アミノ酸として添加する工程を有する、ノンアルコールビールテイスト飲料の製造方法。
[3] 原料仕込み工程、及び炭酸ガス導入工程を含み、
原料仕込み工程において、リシン、アルギニン、及びチロシンからなる群より選択される1種以上のアミノ酸の含有量の高い原料を用いる、ノンアルコールビールテイスト飲料の製造方法。
[4] 原料から調製する糖溶液に、リシン、アルギニン、又はチロシンをアミノ酸として添加する、前記[2]のノンアルコールビールテイスト飲料の製造方法。
[5] 前記の添加するリシン、アルギニン、又はチロシンの量が、最終製品中のリシンの含有量を0.01mM以上、アルギニンの含有量を0.01mM以上、又はチロシンの含有量を0.05mM以上に増量させられる量である、前記[2]のノンアルコールビールテイスト飲料の製造方法。
[6] 前記のアミノ酸の含有量の高い原料が、大豆タンパク分解物であり、前記原料仕込み工程において、糖溶液に対して、0.01~3(質量/容量)%となる量で大豆タンパク分解物を添加する、前記[3]に記載のノンアルコールビールテイスト飲料の製造方法。
[7] 前記大豆タンパク分解物の重量平均分子量が150以上である、前記[6]のノンアルコールビールテイスト飲料の製造方法。
[8] 原料として、さらに、グルコン酸カリウムを用いる、前記[2]~[7]のいずれかのノンアルコールビールテイスト飲料の製造方法。
[9] 前記糖溶液を発酵させる工程を有さない、前記[2]~[8]のいずれかのノンアルコールビールテイスト飲料の製造方法。
糖化液の煮沸後、得られた麦汁を濾過し、得られた濾過液に炭酸ガスを加えるか、又は、前記仕込工程により調製された麦汁等に炭酸ガスを加えた後に濾過して炭酸ガス導入工程を行い、濾過液を回収することによって、目的のノンアルコールビールテイスト飲料を得る。
原料として用いるタンパク分解物の量は、特に限定されるものではないが、糖溶液に0.01%(質量/体積)~3%(質量/体積)配合されることが好ましい。
以下の実施例及び参考例において、ノンアルコールビールテイスト飲料のNIBEM値は、以下のようにして測定した。まず、瓶又は缶に充填された20℃の水溶液を泡化させながら、二酸化炭素流量1500~1700mL/分で、内径60mm、液底面からの高さ120mmの円筒形グラスに押し出して、グラスを泡で満たす。泡表面が、泡の崩壊によって、グラスの上縁から10mmの面を起点にして40mmにまで降下するのに要した時間を、電極棒式の接触センサーで自動計測した。この計測された数値をNIBEM値(秒)とした。
一般的にノンアルコールビールテイスト飲料は、一見すると本物のビールに近い泡を有しているが、市販されている3種のノンアルコールビールテイスト飲料と1種のビールの泡持ち(NIBEM)を比較した。測定結果を図1に示す。この結果、ビールのNIBEM値は230程度であったのに対して、3種のノンアルコールビールテイスト飲料はいずれも170以下であった。すなわち、ノンアルコールビールテイスト飲料は、ビールよりも明らかにNIBEM値が低く、泡持ちが悪いことが確認された。
大豆食物繊維を使用しており、原料として麦芽を使用していない市販のノンアルコールビールテイスト飲料(350mL)に、下記のアミノ酸溶液(各アミノ酸濃度:70.5mM)を2.5mL添加して、各アミノ酸濃度を0.5mM増大させたノンアルコールビールテイスト飲料を製造し、NIBEM値を測定した。なお、グループCは溶解度が低いため、直接アミノ酸を添加して、さらに水2.5mL添加した。アミノ酸溶液に代えて水2.5mLを添加したものを対照とした。
グループA:塩基性アミノ酸(アルギニン、リシン、ヒスチジン)、
グループB:酸性アミノ酸(アスパラギン酸、グルタミン酸)、
グループC:中性アミノ酸(フェニルアラニン、チロシン)、
グループD:分岐鎖アミノ酸(バリン、ロイシン、イソロイシン)。
実施例1の市販品と同一製品であるがロットが異なるノンアルコールビールテイスト飲料(350mL)に、実施例1で使用したグループAのアミノ酸を添加し、各アミノ酸濃度を0.01mM、0.05mM、0.5mM、又は1mM増大させたノンアルコールビールテイスト飲料を製造し、NIBEM値を測定した。
実施例2で使用した市販のノンアルコールビールテイスト飲料(350mL)に、実施例1で使用したグループCのアミノ酸を添加し、各アミノ酸濃度を0.01mM、0.05mM、又は0.5mM増大させたノンアルコールビールテイスト飲料を製造し、NIBEM値を測定した。
実施例1で使用した市販のノンアルコールビールテイスト飲料(350mL)に、実施例1で用いたグループAとCの各アミノ酸を、それぞれ単独で、最終濃度が0.5mM以上増大するように添加し、得られたノンアルコールビールテイスト飲料のNIBEM値を測定した。なお、アミノ酸を添加していないものを対照とした。
大豆タンパク分解物を含む未発酵のノンアルコールビールテイスト飲料(試験品1)を対照とし、この試験品1にリシン、アルギニン、チロシンを適宜添加し最終製品飲料中のリシン、アルギニン、及びチロシン含有量が異なる3種のノンアルコールビールテイスト飲料(試験品2~4)を製造し、泡持ちを調べた。
Claims (9)
- 製造工程において、最終製品中の、リシンの含有量を0.01mM以上、アルギニンの含有量を0.01mM以上、又はチロシンの含有量を0.05mM以上に増量させることを含む、ノンアルコールビールテイスト飲料の泡持ち改善方法。
- 製造工程において、リシン、アルギニン、及びチロシンからなる群より選択される1種以上のアミノ酸を、アミノ酸として添加する工程を有する、ノンアルコールビールテイスト飲料の製造方法。
- 原料仕込み工程、及び炭酸ガス導入工程を含み、
原料仕込み工程において、リシン、アルギニン、及びチロシンからなる群より選択される1種以上のアミノ酸の含有量の高い原料を用いる、ノンアルコールビールテイスト飲料の製造方法。 - 原料から調製する糖溶液に、リシン、アルギニン、又はチロシンをアミノ酸として添加する、請求項2に記載のノンアルコールビールテイスト飲料の製造方法。
- 前記の添加するリシン、アルギニン、又はチロシンの量が、最終製品中のリシンの含有量を0.01mM以上、アルギニンの含有量を0.01mM以上、又はチロシンの含有量を0.05mM以上に増量させられる量である、請求項2に記載のノンアルコールビールテイスト飲料の製造方法。
- 前記のアミノ酸の含有量の高い原料が、大豆タンパク分解物であり、前記原料仕込み工程において、糖溶液に対して、0.01~3(質量/容量)%となる量で大豆タンパク分解物を添加する、請求項3に記載のノンアルコールビールテイスト飲料の製造方法。
- 前記大豆タンパク分解物の重量平均分子量が150以上である、請求項6に記載のノンアルコールビールテイスト飲料の製造方法。
- 原料として、さらに、グルコン酸カリウムを用いる、請求項2~7のいずれか一項に記載のノンアルコールビールテイスト飲料の製造方法。
- 前記糖溶液を発酵させる工程を有さない、請求項2~8のいずれか一項に記載のノンアルコールビールテイスト飲料の製造方法。
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- 2014-06-17 KR KR1020167003154A patent/KR102231291B1/ko active IP Right Grant
- 2014-06-17 CN CN201480041382.0A patent/CN105451571A/zh active Pending
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2016140065A1 (ja) * | 2015-03-04 | 2016-09-09 | アサヒビール株式会社 | 非発酵ビールテイスト飲料 |
JPWO2016140065A1 (ja) * | 2015-03-04 | 2017-12-14 | アサヒビール株式会社 | 非発酵ビールテイスト飲料 |
WO2017042870A1 (ja) * | 2015-09-07 | 2017-03-16 | サントリーホールディングス株式会社 | ビールテイスト飲料 |
JPWO2017042870A1 (ja) * | 2015-09-07 | 2018-02-15 | サントリーホールディングス株式会社 | ビールテイスト飲料 |
JP2017063723A (ja) * | 2015-09-30 | 2017-04-06 | キリン株式会社 | 未発酵のビールテイストノンアルコール飲料およびその製造方法 |
WO2018025298A1 (ja) * | 2016-08-01 | 2018-02-08 | サントリーホールディングス株式会社 | 容器詰飲料 |
JPWO2018025298A1 (ja) * | 2016-08-01 | 2019-05-23 | サントリーホールディングス株式会社 | 容器詰飲料 |
Also Published As
Publication number | Publication date |
---|---|
TW201505567A (zh) | 2015-02-16 |
KR20160039202A (ko) | 2016-04-08 |
TWI645786B (zh) | 2019-01-01 |
KR102231291B1 (ko) | 2021-03-22 |
HK1222300A1 (zh) | 2017-06-30 |
JP6328892B2 (ja) | 2018-05-23 |
JP2015029479A (ja) | 2015-02-16 |
US20160143339A1 (en) | 2016-05-26 |
AU2014303878A1 (en) | 2016-02-11 |
CN105451571A (zh) | 2016-03-30 |
AU2014303878B2 (en) | 2017-09-14 |
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