WO2015132974A1

WO2015132974A1 - Unfermented beer-flavored beverage containing indigestible dextrin

Info

Publication number: WO2015132974A1
Application number: PCT/JP2014/056060
Authority: WO
Inventors: 慎介伊藤
Original assignee: アサヒビール株式会社
Priority date: 2014-03-07
Filing date: 2014-03-07
Publication date: 2015-09-11
Also published as: CN105828635B; TW201536193A; TWI542286B; CN105828635A; KR102192531B1; KR20160130211A; JP5694615B1; JPWO2015132974A1

Abstract

The present invention addresses the problem of providing an unfermented beer-flavored beverage that has an inhibitory effect on blood neutral fat increases, is low-calorie, and yet has a well-balanced beer-like flavor, namely, a "rich feeling during passing the throat" and a "crisp aftertaste". To solve this problem, provided is an unfermented beer-flavored beverage that contains 10 g/l or more of indigestible dextrin and has a pH value of 3.0-4.0.

Description

Non-fermented beer flavored beverage containing indigestible dextrin

The present invention relates to non-fermented beer-flavored beverages, and particularly to non-fermented beer-flavored alcoholic beverages and non-fermented beer-flavored carbonated beverages.

There are various types of beer-flavored beverages, such as beer-flavored alcoholic beverages that are alcohols that substantially contain ethanol, and beer-flavored carbonated beverages that are carbonated beverages that do not substantially contain ethanol.

ビール Beer-flavored alcoholic beverages are mainly produced by fermenting malt or cereal saccharified liquid as a main raw material. The beer-flavored alcoholic beverage produced through the fermentation process is hereinafter referred to as “fermented beer-flavored alcoholic beverage”. On the other hand, some beer-flavored alcoholic beverages have a beer-like flavor and taste quality by adding wort, malt extract, sugar, fragrance, ethanol, and the like to drinking water. The beer-flavored alcoholic beverage produced without undergoing the fermentation process is hereinafter referred to as “non-fermented beer-flavored alcoholic beverage”.

Non-fermented beer-flavored alcoholic beverages do not require fermentation in the production process, and therefore do not require special fermentation equipment. Therefore, it is suitable for mass production at low cost. However, it has not yet been clarified whether what kind of ingredients can be formulated and how much the flavor and taste quality like beer can be reproduced, and the production method is in the process of research and development.

On the other hand, beer-flavored carbonated drinks have a low alcohol content and can be easily consumed by drivers and pregnant and lactating women. In general, beer-flavored carbonated drinks have lower calories than normal beer and are supported by health-conscious people.

The production methods of beer-flavored carbonated beverages are roughly classified into three types: (1) ethanol removal, (2) fermentation inhibition, and (3) non-fermentation. (1) is made by extracting only ethanol from ordinary beer with a special device. In (2), ferment at a lower temperature than usual to suppress yeast activity and finish with low ethanol. The beer-flavored carbonated drink manufactured through these fermentation processes is hereinafter referred to as “fermented beer-flavored carbonated drink”.

Fermented beer-flavored carbonated beverages have a beer-like flavor because the production method has a fermentation process. However, ethanol is produced in the fermentation process, and it is difficult to completely eliminate the ethanol content.

On the other hand, (3) is produced by adding wort, malt extract, sugars and flavors to drinking water. The beer-flavored carbonated beverage produced without going through these fermentation processes is hereinafter referred to as “non-fermented beer-flavored carbonated beverage”. Non-fermented beer-flavored carbonated beverages are not fermented during the manufacturing process, so it is easy to eliminate ethanol. In addition, no special fermenter is required for production. Therefore, it is suitable for mass production at low cost, and is a drink for everyone. However, it has not yet been clarified whether what kind of ingredients can be formulated and how much the flavor and taste quality like beer can be reproduced, and the production method is in the process of research and development.

In addition, a non-fermented beer flavor alcoholic beverage can be manufactured by adding a predetermined amount of ethanol in the manufacturing process of a non-fermented beer flavor carbonated beverage. That is, the only substantial difference between the two is whether or not ethanol is contained. Therefore, in this specification, a non-fermented beer flavor alcoholic beverage and a non-fermented beer flavor carbonated beverage are handled together, and both are referred to as a “non-fermented beer flavored beverage”.

In Patent Document 1, in the production process of non-fermented beer flavored carbonated beverages, by using plant protein degradation products and malt extract as raw materials, beer-like bitterness and richness are imparted, and the thickness and unity are added to the flavor. It is described that it can be added. However, the malt extract itself has a strong sweetness and umami. Therefore, when malt extract is contained in a non-fermented beer-flavored beverage, it is difficult to adjust the balance of the flavor due to the conspicuous excessive sweetness and umami, and the unfavorable odor of the malt itself is conspicuous.

As a result, conventional non-fermented beer-flavored beverages still have large differences in beer-like flavors compared to regular beers, especially “good balance”, “drinking response to throat” and “after drinking” There is a problem that “the sharpness of the” is inferior to normal beer.

Patent Document 1 describes a non-fermented beer-flavored carbonated beverage containing polydextrose as a specific example. However, Patent Document 1 does not explain anything about the purpose and function of polydextrose. Therefore, polydextrose is only described as a component, and there is no suggestion that polydextrose solves the above problems.

On the other hand, in the field of fermented beer-flavored alcoholic beverages, methods for increasing the response after drinking and the crispness after drinking are known. For example, in Patent Document 2, a drinking response can be ensured by increasing the use ratio of malt in the raw material, and a distillate obtained by distilling an alcohol-containing material containing wheat as a part of the raw material is added. By doing this, it is described that the throat sharpness can be imparted without impairing the drinking response of the malt fermented beverage.

In addition, the excessive intake of lipids accompanying the recent westernization of Japanese dietary habits is said to increase the risk of developing lifestyle-related diseases such as hyperlipidemia and arteriosclerosis as well as obesity and metabolic syndrome. It has been regarded as a problem that has a serious impact on the health of children. The blood triglyceride level during fasting is one of the diagnostic criteria for metabolic syndrome, and reducing this value is effective in preventing obesity. On the other hand, in recent years, attention has been focused on postprandial hyperlipidemia in which a high blood triglyceride level continues for a long time after meals. Postprandial hyperlipidemia is a risk factor for heart disease and cerebral infarction. It has become clear that there is. That is, suppressing the increase in blood neutral fat after meal is considered to be effective not only for obesity but also for prevention of heart disease and cerebral infarction.

Indigestible dextrin, which is a water-soluble dietary fiber, has been reported as a food material having the effect of suppressing the increase in blood neutral fat. It is clear that the mechanism of action is to inhibit and stabilize the destruction of bile acid micelles, to suppress lipid absorption by delaying the release of lipids, and to promote lipid excretion into the stool. ing. Indigestible dextrin is excellent in processability and stability, so it has been used in various foods so far, and it can be said that it is a very excellent food material from the viewpoint of safety.

Patent Documents 3 to 5 describe that an indigestible dextrin is contained in a brewing raw material for a fermented beer-flavored alcoholic beverage. However, the purpose of use of indigestible dextrin is to reduce the calorie of beer in Patent Document 3, and to impart flavor and richness in

Patent Documents

4 and 5, "good balance", "feels good in the throat" It is not a grant of “Drinking response” or “Good quality after drinking”. Moreover, there is no description about the effect of suppressing blood neutral fat elevation.

In the first place, in fermented beer-flavored alcoholic beverages, low molecular weight sugars and nitrogen sources are assimilated into yeast, and are hardly contained in the final product. Therefore, fermented beer-flavored drinks inherently have “good balance”, “drinking response to the throat” and “goodness after drinking” and do not exist as a solution.

Patent Document 6 describes a non-fermented beer-flavored beverage containing a specific amount of a high molecular sugar and a sweet substance. The non-fermented beer-flavored beverage of Patent Document 6 is enhanced and moderately balanced with “good drinking response to the throat” and “goodness after drinking”, and has a beer-like flavor.

In recent years, consumers have become more health-conscious, and beverages with as low calories as possible have been demanded. An example of a beverage with as few calories as possible is a zero calorie beverage. According to the provisions of the nutrition labeling standard based on the Japanese Health Promotion Law, the display of “zero calories” can be displayed for an energy amount contained in a beverage of less than 5 kcal per 100 ml of beverage.

However, if the sugar content is simply reduced from a non-fermented beer-flavored beverage to reduce calories, the balance between “good drinking and crispness after drinking” will be lost. There is a problem that the taste is insufficient and the bitterness becomes conspicuous.

JP 2011-142901 A International Publication No. 2005/056746 JP-A-8-9953 JP-A-8-249 JP 2006-6342 A International Publication No. 2013/080354

The present invention solves the above-mentioned conventional problems, and the object of the present invention is to have an effect of suppressing the increase of blood neutral fat and to have a beer-like flavor while being low in calories. The object is to provide a non-fermented beer-flavored drink in which “comfortable drinking response” and “good quality after drinking” are appropriately balanced.

The present invention provides a non-fermented beer-flavored beverage containing 10 g / l or more of indigestible dextrin and having a pH of 3.0 to 4.0.

In one embodiment, the non-fermented beer flavored beverage is selected from the group consisting of phosphoric acid, lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, succinic acid, fumaric acid, adipic acid, acetic acid and phytic acid. Contains at least one sour substance.

In one certain form, the said non-fermented beer flavor drink contains a bitter substance.

In one embodiment, the non-fermented beer flavored beverage is produced without using wort or barley extract.

In one certain form, the said non-fermented beer flavor drink contains a sweet substance.

In one certain form, the density | concentration of the said sweet substance is 18 g / l or less in conversion of sucrose.

In one embodiment, the sweet substance is acesulfame K, and its concentration is 0.015 to 0.045 g / l.

In one certain form, the said sweet substance is at least 1 saccharide selected from the group which consists of a monosaccharide, a disaccharide, and a trisaccharide.

In one embodiment, the non-fermented beer-flavored beverage has an energy amount of less than 5 kcal / 100 ml.

In one certain form, the said non-fermented beer flavor drink has the effect of reducing blood neutral fat by drinking.

According to the present invention, it has an effect of suppressing the increase in blood neutral fat, and has a low calorie, but it has a beer-like flavor, that is, “good drinking response to throat” and “goodness after drinking” A moderately balanced non-fermented beer flavored beverage was provided.

It is a graph showing how blood neutral fat level changes after ingesting a non-fermented beer-flavored beverage of the present invention together with a load meal to a subject whose fasting neutral fat level is slightly higher ( a: measured value, b: change amount).

The non-fermented beer flavored beverage of the present invention contains indigestible dextrin. By containing an indigestible dextrin, the obtained beverage gives a sensation of being caught in the throat when it is drunk. That is, according to the present invention, there is provided a non-fermented beer-flavored beverage having the characteristics of “good balance”, “good drinking response to the throat” and “good crispness after drinking”, which are the characteristics of a fermented beer-flavored beverage Is done.

Further, indigestible dextrin has an action of suppressing the increase in blood neutral fat after meal, and the non-fermented beer flavored drink of the present invention is effective for prevention of obesity, heart disease, cerebral infarction and the like. Beer-flavored beverages tend to be ingested with meals (high-fat foods) having a high lipid energy ratio, and it is highly significant that beer-flavored beverages are provided with a function to suppress the increase in blood neutral fat after meals.

Indigestible dextrin is a starch degradation product, which is obtained by subjecting a dextrin obtained by acid roasting of starch to enzymatic degradation such as alpha amylase and then separating the dietary fiber component.

The amount of indigestible dextrin contained in the non-fermented beer flavored beverage of the present invention has a concentration of 10 g / l or more. When the concentration of indigestible dextrin is less than 10 g / l, the non-fermented beer-flavored beverage has a weak feeling of catching on the throat, and the blood neutral fat rise inhibitory effect is also weakened. Preferably, the concentration of indigestible dextrin is 8-25 g / l, more preferably 10-18 g / l. When the concentration of the hardly digestible dextrin exceeds 25 g / l, the flavor of the non-fermented beer flavored beverage may be deteriorated.

It is preferable that the non-fermented beer-flavored beverage of the present invention appropriately contains a sweet substance. A sweet substance refers to a substance that feels sweet when it is put in the mouth. A typical sweet substance is a sweetener. A sweetener means the seasoning used in order to sweeten a drink or a foodstuff. By containing a sweet substance, the resulting beverage has a good balance between sourness and sweetness, and it is difficult to give a feeling of aftertaste such as sourness or sweetness, thereby increasing the “goodness of sharpness after drinking”.

Examples of sweet substances include sugars or sugar alcohols, high-intensity sweeteners, and the like. Examples of the saccharide include glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar (fructose glucose liquid sugar, glucose fructose liquid sugar, high fructose liquid sugar, etc.), sucrose, maltose, lactose, isomerized lactose, palatinose, iso Examples thereof include maltose, maltotriose, raffinose, fructooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, coupling sugar, palatinose and the like. Examples of the sugar alcohols include erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol, maltotriitol, isomaltoliitol, panitol and the like. Examples of the high-intensity sweetener include aspartame, stevia, enzyme-treated stevia, thaumatin, sucralose, acesulfame K, neotame, lacanca, and the like.

In one embodiment, a low molecular sugar is used as a sweet substance. Low molecular weight sugars are oligomers in which various sugars are linked by glycosidic bonds. More preferable sweet substances are one or more selected from the group consisting of monosaccharides, disaccharides and trisaccharides. Further preferred sweet substances are one or more selected from the group consisting of glucose, fructose, maltose, fructose glucose and glucose fructose.

The concentration of the sweet substance contained in the non-fermented beer flavored beverage is appropriately adjusted within a range not exceeding 18 g / l in terms of sucrose.

As a sweet substance in the present invention, acesulfame K is preferable. In that case, the concentration of acesulfame K contained in the non-fermented beer flavored drink is 0.09 g / l or less, preferably 0.015 to 0.060 g / l, more preferably 0.015 to 0.045 g / l. .

For example, the content of the sweet substance is adjusted in consideration of the amount of ethanol contained in the non-fermented beer flavored beverage. This is because ethanol also has sweetness as a taste function. In addition, the form of ethanol to add is not limited, For example, alcohol for raw materials, beer, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, spirits, etc. can be added.

When the non-fermented beer flavored beverage is a non-fermented beer flavored carbonated beverage substantially free of ethanol, the concentration of the sweet substance contained in the non-fermented beer flavored beverage is 18 g / l or less, preferably 3 in terms of sucrose. -12 g / l, more preferably 3-9 g / l.

When the non-fermented beer flavored beverage is a non-fermented beer flavored alcoholic beverage substantially containing ethanol, the concentration of sweet substances contained in the non-fermented beer flavored beverage is 0.1 to 1.8 g / l in terms of sucrose. , Preferably 0.4 to 1.3 g / l, more preferably 0.6 to 1.1 g / l.

The non-fermented beer flavored beverage of the present invention preferably has an energy amount of less than 5 kcal / 100 ml. An energy amount of less than 5 kcal / 100 ml is easily achieved by using the above-mentioned high-intensity sweetener, and the “good balance” in flavor is maintained. In particular, the use of acesulfame potassium or sucralose, which is a sweetener with zero calories, is easier to achieve. More preferably, the carbohydrate content is less than 0.5 g / 100 ml. Sugar refers to carbohydrates that are not dietary fiber. By reducing carbohydrates, adverse health effects caused by carbohydrate intake such as obesity and diabetes are less likely to occur. Moreover, the refreshing feeling of a non-fermented beer-flavored drink, the goodness of a post-breaking, etc. are realizable by reducing sugar.

The non-fermented beer flavored beverage of the present invention preferably contains a grain-derived protein degradation product. By containing a cereal-derived proteolysate, the sensation of being caught in the throat when drinking a non-fermented beer-flavored beverage, that is, the “drinking response to the throat” is further enhanced. Moreover, the grain-derived protein degradation product also has a foam retention effect.

Grain-derived proteolysate refers to a fraction containing a large amount of protein such as isolated protein obtained from soybeans, peas, corn, wheat, barley, rice, peanuts, rapeseed, sunflower, etc. Protein raw material is hydrolyzed by acid, alkali or enzyme. As the grain-derived protein material, proteins derived from legumes such as soybeans and peas are preferable, and the hydrolysis method is preferably an enzymatic method. The enzymatic method uses one or more proteases and performs hydrolysis at a temperature, pH, and time suitable for them. The degree of degradation can be adjusted as appropriate, but a 15% by weight TCA solubilization rate of 30 to 100% is suitable. On the other hand, if the molecular size is too large, there are many fractions that become insoluble and become insoluble during subsequent processes or storage, and if it is too small, it tends to cause an unpleasant taste. Therefore, the average molecular weight of the water-soluble fraction contained in the cereal-derived protein degradation product is 550 or more and 3,000 or less, preferably 600 or more and 1,500 or less.

In addition, the significance of the 15% by weight TCA solubilization rate and the average molecular weight of the water-soluble fraction, which are parameters of the above-mentioned grain-derived proteolysate, are described in paragraphs 0017 and 0018 of Patent Document 1, respectively. It is.

If the amount of the cereal-derived proteolysate contained in the non-fermented beer-flavored beverage of the present invention is too small, the effect is weak, and if it is too large, it tends to cause miscellaneous taste and may cause microbial risk due to pH increase. . In general, the final beverage is used in an amount of 10 g / l or less, preferably 0.1 to 6 g / l, more preferably 0.5 to 4 g / l.

The non-fermented beer flavored beverage of the present invention is preferably produced without using wort or barley extract. “Using wort or barley extract” means blending wort or barley extract in a substantial amount as a wort or barley extract with respect to a non-fermented beer-flavored beverage. For example, when wort or barley extract is included in the fragrance, etc., and the wort or barley extract is blended in a small amount in a non-fermented beer flavored beverage as a fragrance, it is manufactured using wort or barley extract. Not applicable.

Wort is a saccharified solution obtained by pulverizing barley malt. The saccharified solution is obtained, for example, by subjecting barley malt to a saccharification reaction using an enzyme derived from malt. The saccharified solution may be obtained by saccharifying barley using an enzyme. The barley extract refers to an extract obtained by extracting components from barley, barley malt or a pulverized product thereof with water or hot water, a concentrate of the extract or a dried product. Wort or barley extract contains a relatively low molecular weight sugar or nitrogen source, and itself has a strong sweetness and umami taste. Therefore, when wort or barley extract is used for the production of a non-fermented beer-flavored beverage, it is difficult to adjust the flavor balance, and sweetness remains as an aftertaste or an unpleasant odor is likely to occur.

However, the non-fermented beer-flavored beverage of the present invention may be produced using wort or barley extract in the case where the balance of the obtained non-fermented beer-flavored beverage is not impaired and the sharpness after drinking is not impaired.

The content of the wort or barley extract of the non-fermented beer flavored beverage of the present invention is such that the concentration of the non-volatile component of the wort or barley extract is 2% by weight or less, preferably 1% by weight or less, more preferably 0.5% by weight. It is the amount which becomes% or less.

Originally, in yeast-fermented beer-flavored beverages, low molecular weight sugars and nitrogen sources are assimilated into yeast, and are hardly contained in the final product. Conversely, high molecular weight sugars remain in the final product because they are not assimilated by the yeast. In fermented beer-flavored beverages, the balance of this small amount of low-molecular sugar (sweet substance) and a large amount of high-molecular sugar suppresses excessive aftertaste such as excessive sweetness and umami, providing a refreshing response to the throat. The beer-like flavor is thought to have been realized.

The non-fermented beer flavored beverage of the present invention has a pH of 3.0 to 4.0. A non-fermented beer flavor drink shows pH of this range, and moderate acidity and the tightness of a taste are ensured. As a result, stickiness due to the addition of indigestible dextrin and the feeling of heavy aftertaste are eliminated, and “goodness after drinking” is felt. The pH of the non-fermented beer flavored beverage can be adjusted by adding an appropriate amount of a pH adjusting agent.

As the pH adjuster, for example, a sour substance can be used. A bitter substance means a substance that feels sour when it is put in the mouth. Specific examples of sour substances include phosphoric acid, lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, succinic acid, fumaric acid, adipic acid, acetic acid, and phytic acid. The preferred sour substances are phosphoric acid, lactic acid, and phytic acid because they can suppress the stickiness that occurs when adding a large amount of indigestible dextrin and give more favorable “goodness after drinking” and “good balance”. It is. One kind of sour substance may be used, or two or more kinds may be used in combination.

The non-fermented beer flavored beverage of the present invention may contain a bitter substance in order to reproduce the refreshing bitterness peculiar to beer. A bitter substance refers to a substance that feels bitter when put in the mouth. The bitter substance is not particularly limited as long as it exhibits the same or similar bitter taste as beer, and may be a bitter component contained in hops, or a bitter component not contained in hops. It may be. Specific examples of the bitter substance include magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quassin, isoα acid, tetraisoα acid, β acid oxide, quinine, momordesine, quercitrin, Representative examples include bitterness-imparting ingredients such as theobromine and caffeine, and bitterness-imparting materials such as bitter gourd, senburi tea, bitter tea, nigamomogi extract, gentian extract, and kina extract. A particularly preferred bitter substance is isoalpha acid.

The isolated isoalpha acid can be used as a bitter substance. Moreover, iso alpha acid is contained in the hop and can also be used as a hop or a hop extract. The hop or hop extract refers to a hop leaf or a ground product thereof, an extract obtained by extracting these with water or hot water, a concentrate or a dried product of the extract.

The amount of isoalpha acid contained in the non-fermented beer flavored beverage of the present invention is a concentration of 0.001 g / l or more. When the concentration of iso-α acid is less than 0.001 g / l, the aftertaste of a non-fermented beer-flavored beverage containing indigestible dextrin becomes sticky and heavy. Preferably, the concentration of isoalpha acid is 0.005 to 0.08 g / l, more preferably 0.01 to 0.03 g / l. When the density | concentration of iso alpha acid exceeds 0.08 g / l, the flavor of a non-fermented beer flavor drink may worsen.

In addition, the non-fermented beer-flavored beverage of the present invention includes various glycosides such as sugars, sugar alcohols, and saponins, flavorings, dietary fibers and polysaccharides, acids, and yeasts, as long as the object of the present invention is not impaired. Raw materials such as extracts can be used in combination. Examples of the saccharide include reducing sugars such as glucose, fructose, and maltose, oligosaccharides such as sucrose, various dextrins and oligosaccharides, and the fragrances include malt flavor (may include natural extracts derived from wheat and malt), Hop flavors (which may include hop-derived natural extracts), beer flavors, alcohol flavors, caramel flavors and the like can be mentioned.

The method for producing a non-fermented beer-flavored beverage of the present invention includes a process usually performed when producing a non-fermented beer-flavored beverage. As an example, first, a predetermined amount of a high molecular sugar, a sweet substance and other components are mixed to prepare a blend. Next, a predetermined amount of drinking water is added to the blend to prepare a primary raw material liquid. After boiling the primary raw material liquid, fermented alcohol is added if necessary, and carbonic acid is added by a carbonation process.

If necessary, the precipitate can be separated and removed by filtration, centrifugation, etc. at each stage. Further, carbonated water may be added after the raw material liquid is prepared in a concentrated state. By using a normal soft drink manufacturing process, it is possible to easily prepare a non-fermented beer-flavored beverage without having a fermentation facility.

It is more desirable to remove the precipitate before the carbonation process or the carbonated water addition process, because it can remove the causative substances such as orientation and miscellaneous taste. In addition, you may perform filtration or disinfection as needed before a carbonation process or a carbonated water addition process.

The present invention will be described more specifically with reference to the following examples, but the present invention is not limited thereto.

Comparative Example Blending of indigestible dextrins Mixtures listed in Table 1 (unit: g) were mixed up with water to 1 L, boiled for 1 hour, added with water for evaporation, and clarified For conversion, diatomaceous earth filtration and filter filtration were carried out, and carbon dioxide was blown into the liquid to dissolve carbon dioxide to a 2.9 gas volume.

[Table 1]

As the indigestible dextrin, “Fibersol 2” (trade name) manufactured by Matsutani Chemical Co., Ltd. was used (the same applies to the subsequent data). The indigestible dextrin content in Fibersol 2 is 90%. The soy protein degradation product was blended for the purpose of giving a feeling of drinking and maintaining foam, for the purpose of coloring caramel, and for the purpose of adjusting pH of phosphoric acid. The hop was adjusted to the iso-alpha acid content (g / l) described in the table using “CO2 Hop Extract” (trade name) manufactured by Barth-Haas Group.

The evaluation of the obtained beverage is shown in Table 2. The evaluation averaged the scoring of 9 points each by 5 beer special panels. The sensory evaluation was carried out with a nose clip attached to the nose to avoid the effects of fragrance. In contrast to the control group, which does not contain indigestible dextrin, the test group has a low evaluation of “good balance” and “good sharpness after drinking”. Unfavorable evaluation was seen as beer such as remaining, and the tendency to impair the characteristic of good post-crimp as beer flavor was seen.

[Table 2]
Meaning of sensory evaluation symbols

[Table 3]

Example 1
Adjustment of pH The pH was adjusted in order to improve stickiness and aftertaste with respect to the blend of test section 2 where evaluation was not preferable in the comparative example. Mix the compounds listed in Table 3 (unit: g), make up with water to 1 L, boil for 1 hour, add water for evaporation, filter diatomaceous earth and filter for clarification Then, carbon dioxide gas was blown into the liquid to dissolve the carbon dioxide gas to 2.9 gas volume.

[Table 4]

Evaluation of the obtained beverage is shown in Table 5. Evaluation averaged the scoring of each 9 points perfect score by three beer special panels. The sensory evaluation was carried out with a nose clip attached to the nose to avoid the effects of fragrance. Compared with the control group, those with a pH of 3.0 to 4.0 have a better evaluation in terms of “good balance” and “goodness after drinking”. Evaluation of “goodness” was getting better. While comments such as stickiness, moistness, and aftertaste remained inconspicuous, the acidity was conspicuous from the top to the middle, and it seemed that the overall balance was not in place.

[Table 5]

Example 2
Mixing of sweet substances Mixing the compounds listed in Table 6 (unit: g), mess up with water to 1L, boiling for 1 hour, adding water for evaporation, diatomaceous earth for clarification Filtration and filter filtration were carried out, and carbon dioxide was blown into the liquid to dissolve carbon dioxide to a 2.9 gas volume.

[Table 6]

Sweetening substances were glucose, maltose, fructose-glucose, acesulfame K, sucralose, stevia, aspartame, and thaumatin after blending each with a sweetness. The sucrose equivalent concentration of the sweet substance is 5 g / l. The hop was adjusted using a “CO2 Hop Extract” (trade name) manufactured by Barth-Haas Group so that the iso-α acid content was 0.02 g / L.

Evaluation of the obtained beverage is shown in Table 7. Evaluation averaged the scoring of 9 points each by three beer special panels. The sensory evaluation was carried out with a nose clip attached to the nose to avoid the effects of fragrance. It was confirmed that the evaluation of “good balance” and “good sharpness after drinking” were higher in the monosaccharide, disaccharide, and acesulfame K, which are the test groups, compared with the control group. In addition, when the energy of samples using these low-molecular sugars and sweeteners was confirmed, the amount of energy consumed by sweeteners such as acesulfame K was very low. This is the energy intake of people who are concerned about obesity and metabolic syndrome. It was confirmed that the amount could be reduced.

[Table 7]

Example 3
Mixing of acesulfame K Mix the compounds listed in Table 8 with water to make 1L, boil for 1 hour, add water for evaporation, and filter diatomite and filter for clarification. The carbon dioxide gas was blown into the liquid, and the carbon dioxide gas was dissolved to a 2.9 gas volume.

[Table 8]

The hop was adjusted using a “CO2 Hop Extract” (trade name) manufactured by Barth-Haas Group so that the iso-α acid content was 0.02 g / L.

Table 9 shows the evaluation of the obtained beverage. Evaluation averaged the scoring of 9 points perfect score by five beer special panels. In "Good balance" and "Good sharpness after drinking", the acesulfame K addition amount is 0.015 to 0.045 g / L, and the evaluation is particularly high, especially at 0.030 g / L. It was.

[Table 9]

Example 4
The kind of pH adjuster was examined based on the test section 10 which was evaluated well in Example 3. Mix the formulations listed in Table 10, make up with 1 L of water, boil for 1 hour, add water for evaporation, perform diatomite filtration and filter filtration for clarification, Carbon dioxide was blown into the liquid to dissolve the carbon dioxide to a 2.9 gas volume.
[Table 10]

Evaluation of the obtained beverage is shown in Table 11. Evaluation averaged the scoring of 9 points perfect score by five beer special panels. The evaluation of phosphoric acid, lactic acid, and phytic acid was high in “good balance” and “good sharpness after drinking”.

[Table 11]

Example 5
Blood triglyceride reduction effect Dissolve other than fragrance in water so that the blending amount per liter is as shown in Table 12 (unit is g), boil for 1 hour, then add water for evaporation After cooling, the fragrances listed in Table 10 were added, diatomaceous earth filtration and filter filtration were carried out for clarification, and carbon dioxide was blown into the liquid to dissolve the carbon dioxide to a 2.9 gas volume. After stuffing the container, it was sterilized by heat so that the internal temperature was 65 ° C. for 10 minutes or more.

[Table 12]

A placebo-controlled randomized double-blind crossover study was conducted with 80 males and females aged 20 to under 65 who had slightly elevated fasting blood neutral fat (120-200 mg / dL) from the normal high level. . The subject was ingested 350 ml of beverage prepared together with a loaded diet with a lipid amount of 42.5 g, blood was collected after 2, 3, 4, and 6 hours of ingestion, and the blood neutral fat concentration was measured. The results are shown in Table 13 and FIG.

[Table 13]

Mean value of blood triglyceride concentration (mg / dL) ± standard error (n = 80)
*: P <0.05
**: p <0.01

As a result of the test, the test drink group showed a significantly lower value than the control drink group in the blood triglyceride measurement values and changes at 2, 3, and 4 hours after ingestion of the load diet (2, 4 and 4 after ingestion). Time p <0.05, 3 hours after ingestion p <0.01). During this study, there were no adverse events that could be attributed to the consumption of the test beverage. From these results, the indigestible dextrin-containing carbonated drink used in this study is safe and useful for suppressing the increase in postprandial blood neutral fat, which is slightly higher than normal high in fasting blood neutral fat It was shown to be a good beverage.

Example 6
Effect by blending amount of indigestible dextrin After the ingredients other than perfume are dissolved in water so that the blending amount per liter is the blending shown in Table 14 (unit is g), boiling for 1 hour, After cooling, add the fragrance listed in Table 14 (same fragrance for both control and test), filter through diatomaceous earth and filter for clarification, and blow carbon dioxide into the liquid to produce 2 carbon dioxide. .9 Gas volume was dissolved and packed in a container, and then heat-sterilized so that the internal temperature became 65 ° C. for 10 minutes or more.

[Table 14]

Table 15 shows the evaluation of the obtained beverage. Evaluation averaged the scoring of each 9 points perfect score by six beer special panels. In contrast to the control group, which does not contain indigestible dextrin, the test group did not drop the evaluation of “good balance”, and “drinking response to the throat” and “goodness after drinking” It was confirmed that the evaluation tends to increase according to the amount added. By containing indigestible dextrin in this formulation, it can effectively give a drinking response without making it feel hard to drink due to the sticky mouthfeel of the glue, due to the difference in taste afterwards It is thought that it felt the goodness of sharpness.

[Table 15]

Example 7
Effects of blending saccharified solution Mix the compounds listed in Tables 16 and 17 and make up to 1 L with water, boil for 1 hour, add water for evaporation, and filter through diatomaceous earth for clarification. Filter filtration was performed, and carbon dioxide was blown into the liquid to dissolve carbon dioxide to a 2.9 gas volume. As the maltized liquid, barley malt was subjected to a saccharification reaction using an enzyme derived from malt and then filtered (however, barley may be saccharified with an enzyme).

[Table 16]

[Table 17]

The specified amount of 15% by weight of the extract (nonvolatile component) after filtration was added to the saccharified solution (added so that the final extract was 0.5% by weight and 1.5% by weight). The hop was adjusted to 0.02 g / L of final isoalpha acid using “CO2 Hop Extract” (trade name) of Barth-Haas Group.

Evaluation of the obtained beverage is shown in the table below. Evaluation averaged the evaluation of each 9 points perfect score by three beer special panels. The sensory evaluation was carried out with a nose clip attached to the nose to avoid the effects of fragrance. It was confirmed that the evaluation of “good balance” and “good sharpness after drinking” were higher in the monosaccharide, disaccharide, and acesulfame K, which are the test groups, compared with the control group. In addition, when the energy of samples using these low-molecular sugars and sweeteners was confirmed, the amount of energy consumed by sweeteners such as acesulfame K was very low. This is the energy intake of people who are concerned about obesity and metabolic syndrome. It was confirmed that the amount could be reduced.

[Table 18]

[Table 19]

Claims

A non-fermented beer-flavored beverage containing 10 g / l or more of indigestible dextrin and having a pH of 3.0 to 4.0.
2. The composition according to claim 1, comprising at least one sour substance selected from the group consisting of phosphoric acid, lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, succinic acid, fumaric acid, adipic acid, acetic acid and phytic acid. Non-fermented beer flavored beverage.
The non-fermented beer flavor drink according to claim 1 or 2 containing a bitter substance.
The non-fermented beer-flavored beverage according to any one of claims 1 to 3, produced without using wort or barley extract.
The non-fermented beer-flavored beverage according to any one of claims 1 to 4, which contains a sweet substance.
The non-fermented beer-flavored beverage according to claim 5, wherein the concentration of the sweet substance is 18 g / l or less in terms of sucrose.
The non-fermented beer-flavored beverage according to claim 5 or 6, wherein the sweet substance is acesulfame K and the concentration thereof is 0.015 to 0.045 g / l.
The non-fermented beer-flavored beverage according to claim 5 or 6, wherein the sweet substance is at least one sugar selected from the group consisting of monosaccharides, disaccharides and trisaccharides.
The non-fermented beer-flavored beverage according to any one of claims 1 to 8, wherein the energy amount is less than 5 kcal / 100 ml.
The non-fermented beer-flavored beverage according to any one of claims 1 to 9, which has an effect of reducing blood neutral fat by drinking.