WO2015093366A1 - ビール様発泡性飲料及びその製法 - Google Patents
ビール様発泡性飲料及びその製法 Download PDFInfo
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- WO2015093366A1 WO2015093366A1 PCT/JP2014/082661 JP2014082661W WO2015093366A1 WO 2015093366 A1 WO2015093366 A1 WO 2015093366A1 JP 2014082661 W JP2014082661 W JP 2014082661W WO 2015093366 A1 WO2015093366 A1 WO 2015093366A1
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- beer
- hop
- sparkling
- turbidity
- weight
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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
- A23L2/56—Flavouring or bittering agents
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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
- A23L2/66—Proteins
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
Definitions
- the present invention relates to a beer-like sparkling beverage with low turbidity and excellent clarity.
- Patent Document 1 has a good appearance by using a foaming agent and a foam stabilizer composed of at least one selected from the group consisting of water-soluble soybean polysaccharide, gum arabic, gellan gum, xanthan gum and guar gum. It is said that it is possible to form foam for beer-like beverages.
- Patent Document 2 reports a sparkling beverage using a foam stabilizer containing a water-soluble soybean polysaccharide extracted at a pH lower than the isoelectric point of soybean as an active ingredient.
- a beer-like foam having a fine and fine appearance can be formed with an unfermented beer-taste beverage containing soybean dietary fiber.
- the problem to be solved in the present invention is to provide a beer-like sparkling beverage having excellent foaminess, flavor, extremely low turbidity and high clarity.
- the turbidity measured by the reflective turbidity measurement method is generally used as an index for measuring the clarity of beer, but the same applies to beer-like sparkling beverages.
- the clarity of the liquid is an important point in determining the quality of the beverage, and beer-like sparkling beverages are also required to have high clarity.
- the present invention (1) A beer-like sparkling beverage containing a water-soluble soybean polysaccharide and hop or hop extract, and having a turbidity at 650 nm of 0.5 or less, (2) In the production of a beer-like sparkling beverage containing a water-soluble soybean polysaccharide and hops or hop extract, including a step of filtering using silicon dioxide having a purity of 98% or more as a filter aid, at 650 nm A method for producing a beer-like sparkling beverage having a turbidity of 0.5 or less, (3) A method for producing a beer-like sparkling beverage in which the average pore diameter of silicon dioxide according to (2) is 10 nm or more, (4) A method for producing a beer-like sparkling beverage, wherein the addition amount of silicon dioxide according to (2) is from 0.01% to 0.2% by weight, It is.
- the effect in the present invention is to provide a beer-like effervescent beverage with high clarification by reducing turbidity in a beer-like effervescent beverage excellent in flavor, foam quality and foam retention.
- the beer-like effervescent drink of the present invention is an effervescent drink having a beer-like flavor and foaming ability and foam retention equivalent to beer.
- “Happoshu”, which uses less malt “Liqueur (Effervescent) (1)” in which alcohol is mixed with Happoshu, and so-called third beer that does not use malt as a raw material.
- “non-alcoholic beer” that has a taste like beer and does not contain alcohol can be used.
- the water-soluble soybean polysaccharide in the present invention can be extracted from a raw material containing the water-soluble soybean polysaccharide by water extraction, heating and elution under an acid / alkali condition, or decomposition and elution by an enzyme.
- the raw material used is preferably derived from soybean cotyledons, and can use okara produced as a by-product when producing tofu or separated soybean protein.
- any molecular weight can be used, but it is preferably a value determined by an intrinsic viscosity method in which the average molecular weight (standard pullulan (Showa Denko KK) is used as a standard substance and the viscosity in a 0.1M NaNO3 solution is measured. ) Is preferably from several thousand to several million, specifically from 5000 to 1,000,000.
- the addition amount of the water-soluble soybean polysaccharide in the present invention is preferably 0.005 to 0.5% by weight, more preferably 0.01 to 0.00% by weight of the water-soluble soybean polysaccharide in the beer-like sparkling beverage. 1% by weight is good. If the amount added is small, the effect on the foam is insufficient, and if it is too much, there is no significant difference in the effect.
- the hop or hop extract is not particularly limited as long as it is a kind generally used in producing beer and beer-like beverages, and hop leaves and ground products thereof, and extracts and extracts from them as raw materials. Concentrated and dried products.
- any hop such as “aroma hop” having a strong fragrance or “bitter hop” having a high bitterness substance can be used, and several types can be mixed as required.
- the amount of hops and hop extract added in the present invention is not particularly limited as long as the hop-derived flavor is imparted to the beverage, but the amount added to the final beer-like sparkling beverage is 0.005 to 2% by weight. If it is. If the addition amount is too small, the beer flavor is thin and the flavor is not good, and if it is too much, the hop bitterness is strong and the flavor is not preferable as a beverage.
- the filter aid in the present invention is high-purity silicon dioxide having a silicon dioxide purity of 98% or more, and is preferably porous and has a large specific surface area and high adsorption ability.
- a silo-pute series from Fuji Silysia Chemical. It may be used alone or in combination with diatomaceous earth that is usually used for filtration of beer-like sparkling beverages.
- the average pore diameter of silicon dioxide in the present invention is preferably 10 nm or more.
- the average pore size is less than 10 nm, the turbidity after filtration is high and the clarity is poor.
- the average pore size is 10 nm or more, the turbidity after filtration is low and the beer-like foaming property is high. A beverage is obtained.
- the amount of silicon dioxide added may be 0.01 to 0.2% by weight based on the final beer-like sparkling beverage. 0.05 to 0.15% by weight is preferable. If the amount of silicon dioxide is too small, the turbidity tends to be high, and if the amount is too large, the hop flavor may be lost.
- Method for producing beer-like sparkling beverage About the manufacturing method of a beer-like sparkling drink, a conventionally well-known thing can be used without a restriction
- the filter aid there is a method of mixing in the liquid and filtering before the filtration step, but there is no particular limitation as long as it is within the range of use of a normal filter aid.
- the unfermented beer-like sparkling beverage of the present invention is basically added with a water-soluble soybean polysaccharide in a liquid sugar solution prepared using malt or the like, and added with carbon dioxide without being fermented by yeast.
- pulverized material such as malt is mixed with warm water as needed and added to starch such as rice or corn starch, and the starch is saccharified mainly using malt enzymes.
- starch such as rice or corn starch
- the starch is saccharified mainly using malt enzymes.
- saccharides, cereal syrup, cereal extract, fruit juice, bitters, pigments, hops and other auxiliary materials are added and boiled.
- a hop it is preferable to add a hop, and it is still more preferable to add a hop before boiling.
- the boiling condition of the liquid sugar solution containing hops is preferably about 60 to 90 minutes at a temperature of 100 ° C. or higher. By boiling at a high temperature for a certain period of time, the ⁇ acid in the hop can be converted to iso ⁇ acid.
- the water-soluble soybean polysaccharide may be added before saccharification of a raw material solution such as wort, or may be added immediately before boiling, at the time of boiling, or after boiling.
- the water-soluble soybean polysaccharide when adding hops, may be added simultaneously with the addition of hops, or may be added separately from the addition of hops. . After boiling, precipitates such as hop koji are removed, and carbon dioxide gas is added to obtain the desired beer-like sparkling beverage.
- the pH of the beer-like sparkling beverage may be adjusted before boiling or after boiling.
- Raw materials such as pulverized malt used in the present invention, starch such as rice and corn starch, liquid sugar containing carbon source, nitrogen source as amino acid-containing material other than wheat or malt are not particularly limited.
- starch such as rice and corn starch
- liquid sugar containing carbon source such as rice and corn starch
- nitrogen source as amino acid-containing material other than wheat or malt are not particularly limited.
- what is usually used can be used in an amount usually used.
- the beer-like sparkling beverage turbidity of the present invention can be measured by a 90 ° scattered light method using a VOS-ROTA turbidimeter (manufactured by Haffmans) after adjusting the beer-like sparkling beverage to 20 ° C. .
- Examples of turbidity measurement conditions include a measurement angle of 90 ⁇ 2.5 °, a red light having a wavelength of 650 ⁇ 30 nm, and an aperture angle of 20 ° ⁇ 10 ° between the optical axis and scattered light in accordance with the MEBAK recommendation.
- the turbidity measured in this manner is a measured value of turbidity at 650 nm of 0.5 or less in order to evaluate the clarity as compared with a commercially available beer-like sparkling beverage. It is desirable.
- Example 1 to Example 3 Malt extract (dry maltlite manufactured by Muntons) 1.7 parts by weight, soybean peptide (Hynewt-DC6 manufactured by Fuji Oil Co., Ltd.), water-soluble soybean polysaccharide (Soya Five S-LA200 manufactured by Fuji Oil Co., Ltd.) 494.5 parts by weight of water was added to 0.5 parts by weight and 0.3 parts by weight of hop pellets (Saraz), and heated in a boiling state for 60 minutes. After cooling the solution, the yield was adjusted by adjusting the pH to 4.0 using lactic acid.
- Silopure 200 (Fuji Silysia Chemical Co., Ltd., silicon dioxide purity 99.0%, average particle size 4 ⁇ m, average pore size 21 nm) and diatomaceous earth (Hakusan Kogyo Co., Ltd. Zemlite Super 56, silicon dioxide purity 90.0%)
- Table 1 NO. After filtering with No. 2 filter paper (manufactured by Advantec), it was passed through a membrane filter having a pore diameter of 0.45 ⁇ m, and 500 parts by weight of carbonated water was added to obtain a beer-like sparkling beverage.
- Example 1 The evaluations of Examples 1 to 3 and Comparative Example 1 are shown in Table 2.
- foaming 30g of beer-like effervescent beverage is dispensed into a screw bowl and shaken vigorously up and down with a shaker, and the foaming immediately after and the remaining amount of foam after 5 minutes are visually confirmed.
- a foam-like beverage was used as a control to evaluate foamability and foam retention.
- Foaming A: Very large foaming amount, ⁇ : Large foaming amount, ⁇ : Small foaming amount, X: Small foaming amount Evaluation was “A” and “Good”.
- (Foam retention) ⁇ : High bubble retention, ⁇ : Slightly low bubble retention, ⁇ : No bubble retention Evaluation: “Good”.
- the obtained beer-like sparkling beverage was adjusted to 20 ° C., and the turbidity was measured by a 90 ° scattered light method using a VOS-ROTA turbidimeter (manufactured by Haffmans) and measured at 650 nm. The thing of 0.5 or less was set as the pass. Turbidity was measured according to the following MEBAK recommendation. Measurement angle is 90 ⁇ 2.5 °, red light with a wavelength of 650 ⁇ 30 nm, aperture angle between optical axis and scattered light is 20 ° ⁇ 10 ° (Clarity) A: Clarity is very good, B: Clarity is good, B: Clarity is slightly bad, B: Clarity is bad
- the flavor of the obtained beer-like sparkling beverage was evaluated according to the following evaluation criteria. Sensory evaluation was conducted by five in-house panelists who were trained in beer-likeness, throat-over and deliciousness. (Flavor) ⁇ : Flavor is very good, ⁇ : Flavor is good, ⁇ : Flavor is slightly poor, X: Flavor is poor, and evaluation is ⁇ and ⁇ , compared with commercially available beer-like sparkling beverages.
- Example 4 To the solution obtained in Comparative Example 4, silopure 200 (manufactured by Fuji Silysia Chemical Co., Ltd., silicon dioxide purity 99.0%, average particle size 4 ⁇ m, average pore size 21 nm) was added to the solution as shown in Table 3, and NO. . After filtering with No. 2 filter paper (manufactured by Advantec), it was passed through a membrane filter having a pore diameter of 0.45 ⁇ m, and 500 parts by weight of carbonated water was added to obtain a beer-like sparkling beverage.
- No. 2 filter paper manufactured by Advantec
- Comparative Example 2 Although there was no problem in clarity and flavor, the foam retention in the beer-like sparkling beverage was poor. In Comparative Example 3, the foamability and foam retention were good, but the flavor was poor and the turbidity was slightly high. In Comparative Example 4, the turbidity was high and the clarity was poor. In Example 4, although the foamability and flavor were slightly inferior, a beer-like sparkling beverage with high clarity was obtained.
- Example 5 Comparative Examples 5 and 6 Malt extract (dry maltlite manufactured by Muntons) 1.7 parts by weight, soybean peptide (Hynewt-DC6 manufactured by Fuji Oil Co., Ltd.), water-soluble soybean polysaccharide (Soya Five S-LA200 manufactured by Fuji Oil Co., Ltd.) 494.5 parts by weight of water was added to 0.5 parts by weight and 0.3 parts by weight of hop pellets (Saraz), and heated in a boiling state for 60 minutes. After cooling the solution, the yield was adjusted by adjusting the pH to 4.0 using lactic acid.
- Silopure (Fuji Silysia Chemical Co., Ltd., silicon dioxide purity 99.0% or more, average particle diameter and average pore diameter are Table 6) and diatomaceous earth (Shirayama Kogyo Zemlite Super 56, silicon dioxide purity 90.0%) Are added as shown in Table 5, and NO.
- No. 2 filter paper manufactured by Advantec
- Example 5 and Comparative Examples 5 and 6 is shown in Table 7.
- Comparative Example 5 and Comparative Example 6 there was no problem in foaming property, foam retention property and flavor, but the clarity of the beer-like foaming beverage was deteriorated.
- Example 5 foaming property and foam retention property were obtained. And there was no problem in flavor, and a beer-like sparkling beverage with high clarity was obtained.
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Abstract
Description
それに対して、特許文献1では水溶性大豆多糖類、アラビアガム、ジェランガム、キサンタンガム及びグアーガムからなる群より選ばれる少なくとも1種から構成される起泡剤及び泡安定剤を用いることで外観の良好なビール様飲料の泡を形成することが可能になるとされている。特許文献2では大豆の等電点より低いpHで抽出した水溶性大豆多糖類を有効成分とする泡安定剤を用いた発泡性飲料に関して報告されている。特許文献3では大豆食物繊維を含む未醗酵のビールテイスト飲料ではきめ細かい外観の良好なビール様の泡が形成できるとある。
本発明において、ビール様発泡性飲料を製造する際に、水溶性大豆多糖類及びホップとホップを併用することで高くなる濁度を低下させる方法を鋭意研究した結果、ろ過工程において高純度の二酸化ケイ素をろ過助剤に用いることが有効であることを発見し、本発明を完成させた。
(1)水溶性大豆多糖類及び、ホップまたはホップ抽出物を含有し、650nmにおける濁度が0.5以下であるビール様発泡性飲料、
(2)水溶性大豆多糖類及び、ホップまたはホップ抽出物を含有するビール様発泡性飲料の製造において、純度98%以上の二酸化ケイ素をろ過助剤に用いてろ過を行う工程を含む、650nmにおける濁度が0.5以下であるビール様発泡性飲料の製造方法、
(3)(2)記載の二酸化ケイ素の平均細孔径が10nm以上であるビール様発泡性飲料の製造方法、
(4)(2)記載の二酸化ケイ素の添加量が0.01重量%から0.2重量%であるビール様発泡性飲料の製造方法、
である。
本発明のビール様発泡性飲料とは、ビール様の風味とビールと同等の起泡性や泡保持性を持つ発泡性の飲料である。例えば、麦芽の使用量が少ない「発泡酒」や、発泡酒にアルコールを混合した「リキュール(発泡性)(1)」や、原料に麦芽を用いないいわゆる第3のビールと呼ばれる「その他醸造酒」、さらには、ビールのような味わいを持つ、アルコールを含まない「ノンアルコールビール」などが挙げられる。
本発明における水溶性大豆多糖類とは、水溶性大豆多糖類を含む原料から水抽出や、酸・アルカリ条件下で加熱溶出させるか、酵素により分解溶出させることが出来る。また、使用する原料は、大豆の子葉由来の物が好ましく、豆腐や分離大豆たん白などを産生する場合に副生されるおからを利用することが出来る。また、その分子量がいかなるものでも使用可能であるが、好ましくは平均分子量(標準プルラン(昭和電工株式会社)を標準物質として0.1MのNaNO3溶液中の粘度を測定する極限粘度法で求めた値)が数千から数百万、具体的には5000から1,000,000であるのが好ましい。
本発明においてホップまたはホップ抽出物は、一般にビール及びビール様飲料を製造する際に用いられる種類であれば特に制限はなく、ホップの葉やその磨砕物及びそれらを原料とした抽出液、抽出液の濃縮物・乾燥物を含む。ホップの種類としては香りの強い「アロマホップ」あるいは苦味物質の多い「ビターホップ」などいずれのホップも使用可能であり、必要に応じて数種類を混合して用いることも出来る。
本発明におけるろ過助剤とは、二酸化ケイ素純度98%以上の高純度二酸化ケイ素であり、多孔質で大きな比表面積を持ち吸着能力の高いものがよい。具体的には富士シリシア化学のサイロピュートシリーズなどがある。単独での使用あるいはビール様発泡性飲料のろ過に通常使用される珪藻土と併用してもよい。
ビール様発泡性飲料の製造方法については、従来公知の物を特に制限はなく用いることが出来る。麦芽配合の有無や、酵母発酵の有無、アルコール含有飲料または非アルコール含有飲料に限らない。水溶性大豆多糖類やホップの添加方法および添加時期に関しても特に問わない。ろ過助剤に関してはろ過工程前に液中に混合し、ろ過を行う方法があるが、通常のろ過助剤の使用の範囲であれば特に制限はない。
次に、本発明の未発酵のビール様発泡性飲料について、その一般的な製造方法を示す。本発明の未発酵のビール様発泡性飲料は、基本的には、麦芽等を利用して調製される液糖溶液に水溶性大豆多糖類を添加し、酵母により発酵させずに炭酸ガスを添加することにより製造するが、麦芽等を利用せずに調製された水溶液に水溶性大豆多糖類を添加し、酵母により発酵させずに炭酸ガスを添加することにより製造してもよい。
ホップを含む液糖溶液の煮沸条件は、100℃以上の温度で60分から90分程度とすることが好ましい。高温で一定時間煮沸することにより、ホップ中のα酸をイソα酸に変換することができる。
また、ビール様発泡性飲料のpHの調整は、煮沸前に行ってもよいし、煮沸後に行ってもよい。
本発明のビール様発泡性飲料濁度は、ビール様発泡性飲料を20℃に調整し、VOS-ROTA濁度計(Haffmans社製)を用いて90°散乱光方式にて測定することが出来る。
濁度の測定条件としては、MEBAK勧告案に従い、測定角度は90±2.5°、波長650±30nmの赤色光、光学軸と散乱光との開口角度20°±10°が例示される。
このようにして測定された濁度は、市販のビール様発泡性飲料と比較して、清澄性が良好と評価されるためには、650nmでの濁度を0.5以下の測定値であることが望ましい。
麦芽エキス(Muntons製ドライモルトライト)1.7重量部、大豆ペプチド(不二製油株式会社製ハイニュート-DC6)3重量部、水溶性大豆多糖類(不二製油株式会社製ソヤファイブS-LA200)0.5重量部、ホップペレット(ザーツ)0.3重量部に水を494.5重量部加え、沸騰状態で60分加熱した。
液を冷却した後、乳酸を用いてpH4.0に調整し、歩留りを調整した。
サイロピュート200(富士シリシア化学株式会社製、二酸化ケイ素純度99.0%、平均粒子径4μm、平均細孔径21nm)とケイソウ土(白山工業株式会社製ゼムライトスーパー56、二酸化ケイ素純度90.0%)を、液に対して表1のように添加し、NO.2のろ紙(Advantec製)で濾した後、孔径0.45μmのメンブレンフィルターを通し、500重量部の炭酸水を加えてビール様発泡性飲料を得た。
麦芽エキス(Muntons製ドライモルトライト)1.7重量部、大豆ペプチド(不二製油株式会社製ハイニュート-DC6)3重量部、水溶性大豆多糖類(不二製油株式会社製ソヤファイブS-LA200)0.5重量部、ホップペレット(ザーツ)0.3重量部に水を494.5重量部加え、沸騰状態で60分加熱した。
液を冷却した後、乳酸を用いてpH4.0に調整し、歩留りを調整した。
ケイソウ土(白山工業株式会社製ゼムライトスーパー56、二酸化ケイ素純度90.0%)を液に対して0.3重量%添加し、NO.2のろ紙(Advantec製)で濾した後、孔径0.45μmのメンブレンフィルターを通し、500重量部の炭酸水を加えてビール様発泡性飲料を得た。
泡持ちは、ビール様発泡性飲料をスクリュー菅に30g分注し、振とう器にて上下に激しく振とうさせ、直後の泡立ちと5分後の泡の残量を目視で確認し、市販ビール様発泡性飲料をコントロールとして起泡性と泡持ちの評価とした。
(起泡性)
◎:起泡量が非常に多い、○:起泡量が多い、△:起泡量がやや少ない、×:起泡量が少ない 評価が◎、○のものを合格とした。
(泡保持性)
○:泡保持性が高い、△:泡保持性がやや低い 、×:泡保持性がない 評価が○のものを合格とした。
測定角度は90±2.5°、波長650±30nmの赤色光、光学軸と散乱光との開口角度20°±10°
(清澄性)
◎:清澄性が非常に良好、○:清澄性が良好、△:清澄性がやや悪い、×:清澄性が悪い 評価が◎、○のものを合格とした。
(風味)
◎:風味が非常に良好、○:風味が良好、△:風味がやや不良、×:風味が悪い 市販ビール様発泡性飲料と比較して、評価が◎、○のものを合格とした。
麦芽エキス(Muntons製ドライモルトライト)、大豆ペプチド(不二製油株式会社製ハイニュート-DC6)、水溶性大豆多糖類(不二製油株式会社製ソヤファイブS-LA200)、ホップペレット(ザーツ)を表3のように添加し、全体で500重量部となるように水を加え、沸騰状態で60分加熱した。
液を冷却した後、乳酸を用いてpH4.0に調整し、歩留りを調整した。
ケイソウ土(白山工業株式会社製ゼムライトスーパー56、二酸化ケイ素純度90.0%)を液に対して0.3重量%添加し、NO.2のろ紙(Advantec製)で濾した後、孔径0.45μmのメンブレンフィルターを通し、500重量部の炭酸水を加えてビール様発泡性飲料を得た。
比較例4で得られた溶液にサイロピュート200(富士シリシア化学株式会社製、二酸化ケイ素純度99.0%、平均粒子径4μm、平均細孔径21nm)を、液に対して表3のように添加し、NO.2のろ紙(Advantec製)で濾した後、孔径0.45μmのメンブレンフィルターを通し、500重量部の炭酸水を加えてビール様発泡性飲料を得た。
評価方法は、前述の方法に従い評価を行った。
麦芽エキス(Muntons製ドライモルトライト)1.7重量部、大豆ペプチド(不二製油株式会社製ハイニュート-DC6)3重量部、水溶性大豆多糖類(不二製油株式会社製ソヤファイブS-LA200)0.5重量部、ホップペレット(ザーツ)0.3重量部に水を494.5重量部加え、沸騰状態で60分加熱した。
液を冷却した後、乳酸を用いてpH4.0に調整し、歩留りを調整した。
サイロピュート(富士シリシア化学株式会社製、二酸化ケイ素純度99.0%以上、平均粒子径と平均細孔径は表6)とケイソウ土(白山工業株式会社製ゼムライトスーパー56、二酸化ケイ素純度90.0%)を、液に対して表5のように添加し、NO.2のろ紙(Advantec製)で濾した後、孔径0.45μmのメンブレンフィルターを通し、500重量部の炭酸水を加えてビール様発泡性飲料を得た。
評価方法は、前述の方法に従い評価を行った。
Claims (4)
- 水溶性大豆多糖類及び、ホップまたはホップ抽出物を含有し、650nmにおける濁度が0.5以下であるビール様発泡性飲料。
- 水溶性大豆多糖類及び、ホップまたはホップ抽出物を含有するビール様発泡性飲料の製造において、純度98%以上の二酸化ケイ素をろ過助剤に用いてろ過を行う工程を含む、650nmにおける濁度が0.5以下であるビール様発泡性飲料の製造方法。
- 請求項2記載の二酸化ケイ素の平均細孔径が10nm以上であるビール様発泡性飲料の製造方法。
- 請求項2記載の二酸化ケイ素の添加量が0.01重量%から0.2重量%であるビール様発泡性飲料の製造方法。
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CN201480062165.XA CN106028834A (zh) | 2013-12-18 | 2014-12-10 | 啤酒样发泡性饮料及其制造方法 |
KR1020167013262A KR102384379B1 (ko) | 2013-12-18 | 2014-12-10 | 맥주맛 발포성 음료 및 그 제법 |
JP2015553499A JP6558247B2 (ja) | 2013-12-18 | 2014-12-10 | ビール様発泡性飲料及びその製法 |
PH12016501155A PH12016501155A1 (en) | 2013-12-18 | 2016-06-15 | Beer-like effervescent beverage and production method therefor |
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Cited By (5)
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JP2016119892A (ja) * | 2014-12-25 | 2016-07-07 | キリン株式会社 | 麦と大豆を併用するビールテイスト非発酵飲料 |
JP2017038595A (ja) * | 2015-08-19 | 2017-02-23 | 三栄源エフ・エフ・アイ株式会社 | ビールテイスト飲料 |
JP2017184697A (ja) * | 2016-04-08 | 2017-10-12 | アサヒビール株式会社 | 風味が改善された非発酵アルコールテイスト飲料および非発酵アルコールテイスト飲料の風味改善剤 |
JP2019216682A (ja) * | 2018-06-22 | 2019-12-26 | アサヒビール株式会社 | アルコール飲料 |
JP2020074707A (ja) * | 2018-11-07 | 2020-05-21 | 三栄源エフ・エフ・アイ株式会社 | 濁りが抑制された発泡性飲料とその製造方法、発泡性飲料の濁り抑制方法、及び酸性飲料の濁り抑制剤 |
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- 2014-12-10 KR KR1020167013262A patent/KR102384379B1/ko active IP Right Grant
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JPH08173137A (ja) * | 1994-12-20 | 1996-07-09 | Fuji Silysia Chem Ltd | ビール安定化処理用シリカゲル及びその製造方法並びにビールの安定化処理方法 |
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JP2016119892A (ja) * | 2014-12-25 | 2016-07-07 | キリン株式会社 | 麦と大豆を併用するビールテイスト非発酵飲料 |
JP2017038595A (ja) * | 2015-08-19 | 2017-02-23 | 三栄源エフ・エフ・アイ株式会社 | ビールテイスト飲料 |
JP2017184697A (ja) * | 2016-04-08 | 2017-10-12 | アサヒビール株式会社 | 風味が改善された非発酵アルコールテイスト飲料および非発酵アルコールテイスト飲料の風味改善剤 |
JP2019216682A (ja) * | 2018-06-22 | 2019-12-26 | アサヒビール株式会社 | アルコール飲料 |
JP7144209B2 (ja) | 2018-06-22 | 2022-09-29 | アサヒビール株式会社 | アルコール飲料 |
JP2020074707A (ja) * | 2018-11-07 | 2020-05-21 | 三栄源エフ・エフ・アイ株式会社 | 濁りが抑制された発泡性飲料とその製造方法、発泡性飲料の濁り抑制方法、及び酸性飲料の濁り抑制剤 |
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TWI690270B (zh) | 2020-04-11 |
JP6558247B2 (ja) | 2019-08-14 |
KR102384379B1 (ko) | 2022-04-06 |
TW201528974A (zh) | 2015-08-01 |
JPWO2015093366A1 (ja) | 2017-03-16 |
CN106028834A (zh) | 2016-10-12 |
PH12016501155B1 (en) | 2016-07-25 |
KR20160098197A (ko) | 2016-08-18 |
PH12016501155A1 (en) | 2016-07-25 |
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