WO2016063820A1 - Beer-like effervescent beverage - Google Patents

Beer-like effervescent beverage Download PDF

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Publication number
WO2016063820A1
WO2016063820A1 PCT/JP2015/079397 JP2015079397W WO2016063820A1 WO 2016063820 A1 WO2016063820 A1 WO 2016063820A1 JP 2015079397 W JP2015079397 W JP 2015079397W WO 2016063820 A1 WO2016063820 A1 WO 2016063820A1
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Prior art keywords
beer
sparkling beverage
malt
present
sparkling
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PCT/JP2015/079397
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French (fr)
Japanese (ja)
Inventor
浩一郎 高橋
道代 竹田
慎介 伊藤
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アサヒビール株式会社
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Publication of WO2016063820A1 publication Critical patent/WO2016063820A1/en

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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
    • 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

Definitions

  • the present invention relates to a beer-like sparkling beverage having no off-flavor derived from malt or hops.
  • Beer is a typical liquor that has been drunk around the world since ancient times. Further, as a new alcoholic beverage following beer, beer-like sparkling beverages using various auxiliary materials other than malt such as sparkling liquor are actively developed. Much of the beer response and richness peculiar to beer depends on flavor components derived from malt and hops.
  • malt contains many components with unique odors called “wheat odor” and “grain odor”, and in malt beverages made from malt, this malt off-flavor is a sensory problem. It has become.
  • malt off-flavor tends to work more negatively.
  • hops also have unique off-flavors such as trans-2-nonenal (E2N) and 3-methyl-2-butene-1-thiol (MBT), which are said to have a “fresh odor”. This is remarkable for non-fermenting beer-like sparkling beverages that are manufactured without undergoing a fermentation process.
  • Patent Document 1 discloses a method for producing a non-fermented beer-like sparkling beverage in which a polypeptide, a bitter component, a sweetening component, and an alcohol are added and then carbon dioxide is added.
  • Patent Document 2 discloses a method for producing peptide beer and fruit boule using soybean peptide and fruit juice as raw materials.
  • the object of the present invention is to provide a beer-like sparkling beverage having a bitter taste like beer even though it does not use hops and malt as raw materials and has no off-flavor derived from malt or hops.
  • the beer-like sparkling beverages according to the present invention are the following [1] to [6].
  • [1] A beer-like sparkling beverage that contains a bitter substance and is produced without using malt and hops as raw materials.
  • the bitter substance is one or more selected from the group consisting of quasine, abstintin, naringin, gentio-oligosaccharide, peptide, mineral, and caramel.
  • 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.
  • the beer-like sparkling beverage in the present invention and the specification of the present application means a beverage having a beer-like and sparkling property by carbon dioxide gas.
  • the 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.
  • the beer-like sparkling beverage according to the present invention may be a fermented beer-like sparkling beverage manufactured through a fermentation process, or a non-fermented beer-like sparkling drink manufactured without undergoing a fermentation process. May be.
  • Specific examples of the beer-like sparkling beverage include beer, sparkling liquor, low alcohol sparkling beverage, and non-alcohol beer.
  • the liqueur obtained by mixing the drink manufactured through the fermentation process or the drink manufactured without passing through the fermentation process with the alcohol-containing distillate may be used.
  • the alcohol-containing distillate is a solution containing alcohol obtained by a distillation operation, and one that is generally classified as distilled liquor can be used.
  • spirits, whiskey, brandy, vodka, lamb, tequila, gin, shochu and the like can be used.
  • the alcohol-containing distillate is more preferably a spirit because it has little influence on taste.
  • the beer-like sparkling beverage according to the present invention contains a bitter substance in order to achieve a beer-like bitterness without using malt and hops as raw materials.
  • the bitter substance contained in the beer-like sparkling beverage according to the present invention is one or more selected from the group consisting of quasine, abstintin, naringin, gentiooligosaccharide, peptide, mineral, and caramel (caramelization reaction product of sugar). It is characterized by containing a bitter substance.
  • an extract from a natural product such as quassa (Nigaki) extract, cassia extract and the like containing quasine can also be used.
  • cassia extract examples include Jamaica cassia extract and Suriname cassia extract.
  • abstin a natural product extract containing abstin can also be used, such as the extract of mugwort.
  • Caramel may be caramelized by heat-treating sugar as it is, caramelized by heat-treating sugar or acid or alkali, and sulphite compound or ammonium compound. May be obtained by caramelization, or by adding a sulfite compound or an ammonium compound to sugar and then adding an acid or an alkali.
  • peptides used as a bitter substance include peptides consisting of 2 to 4 amino acids having at least one branched chain amino acid such as leucine, isoleucine, and valine.
  • mineral used as a bitter substance include magnesium salts such as magnesium sulfate and magnesium chloride, calcium salts such as calcium sulfate, and the like.
  • the beer-like sparkling beverage according to the present invention preferably contains at least quasine as a bitter substance.
  • the quasine content of the beer-like sparkling beverage is preferably 30 to 90 ppb, more preferably 40 to 80 ppb, and further preferably 40 to 60 ppb.
  • the naringin content of the beer-like sparkling beverage is preferably 1 to 30 ppm, more preferably 3 to 15 ppm, and even more preferably 5 to 10 ppm.
  • the caramel content of the beer-like sparkling beverage is preferably 150 to 1800 ppm, more preferably 150 to 1500 ppm, and even more preferably 300 to 1200 ppm.
  • the beer-like sparkling beverage according to the present invention preferably contains one or more acidulants.
  • an acidulant By containing an acidulant, a beer-like effervescent beverage having an 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 amount of acid added is preferably adjusted so that the pH of the beverage is 3.0 to 5.0.
  • the pH of the beer-like sparkling beverage according to the present invention is particularly preferably in the range of 3.2 to 4.6, and more preferably in the range of 3.6 to 4.0.
  • the NIBEM value is preferably 80 or more, more preferably 100 or more, and further preferably 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 beer-like sparkling beverage can be measured by the Analyticala-EBC standard method of EBC (European Brewery Convention) or a method according thereto.
  • the beer-like sparkling beverage according to the present invention preferably contains one or more foaming agents.
  • the foaming agent include soybean dietary fiber, soybean peptide, soybean saponin, alginic acid ester, quillaja saponin, and the like. These foaming agents may be used alone or in combination of two or more.
  • the 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 quilla saponin, soy dietary fiber, soy saponin and quilla More preferably, it contains at least one selected from the group consisting of saponins.
  • the content of the foaming agent in the 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 added so that the NIBEM value of the beverage is 80 or more.
  • Caramel used as a bitter substance is a light brown to brown substance, and therefore functions as a coloring agent.
  • a colorant is further included. You can also.
  • the colorant is not particularly limited as long as it is a pigment that can impart a beer-like color and can be eaten or consumed, and includes molasses, dark malt extract and the like.
  • the beer-like sparkling beverage according to the present invention preferably has a chromaticity of 2 ° EBC or more, more preferably 5 ° EBC or more, further preferably 7 ° EBC or more, and 7 to 16 More preferably, it is 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 beer-like sparkling beverage according to the present invention may further contain a flavoring agent.
  • the flavoring agent include beer flavor, beer flavor, and hop flavor.
  • the beer fragrance and the hop fragrance may be a fragrance component itself contained in beer or hop, or a fragrance mainly composed of the fragrance component.
  • the hop fragrance is a fragrance containing, for example, linalool, humulene epoxide, esters, and the like, which are flavor components contained in hops, as main components.
  • Specific examples of the esters include ethyl isobutyrate, ethyl-2-methyl butyrate, and ethyl isovarate.
  • the beer-like sparkling beverage according to the present invention preferably contains one or more sweet ingredients.
  • the sweetening component those having a relatively low sweetness rather than the strong sweetness of monosaccharides are preferable, and specific examples thereof include polysaccharides, water-soluble dietary fibers, and sweet amino acids.
  • a sweetening ingredient having a relatively low sweetness level moderate sweetness is imparted, and the body feeling and richness become stronger, and a beer-like sparkling beverage with a stronger beer character can be obtained.
  • the polysaccharide means a saccharide obtained by polymerizing three or more monosaccharides. Polysaccharides are roughly classified into starch, dextrin, and oligosaccharide mainly depending on the size.
  • An oligosaccharide is a saccharide obtained by polymerizing about 3 to 10 monosaccharides
  • a dextrin is a saccharide obtained by hydrolyzing starch and is larger than the oligosaccharide.
  • water-soluble dietary fiber is meant a carbohydrate that is soluble in water and is not or is difficult to digest by human digestive enzymes.
  • the water-soluble dietary fiber include polydextrose, indigestible dextrin, galactomannan, inulin, guar gum degradation product, pectin, gum arabic and the like.
  • the sweet amino acid include alanine and glycine, and alanine is preferable.
  • the purine concentration of the beer-like sparkling beverage according to the present invention is preferably 0.2 mg / 100 mL or less, and more preferably 0.08 mg / 100 mL or less.
  • a purine body refers to the total amount of 4 types of purine body bases, adenine, xanthine, guanine, and hypoxanthine.
  • the purine content in beer-like sparkling beverages and ingredients is, for example, detected by LC-MS / MS after hydrolysis with perchloric acid (“Guidelines for microanalysis of liquor purines”, Foundation Japan Food Analysis Center, Internet ⁇ URL: http://www.jfrl.or.jp/item/nutrition/post-31.html>, January 2013 search).
  • the beer-like sparkling beverage according to the present invention may be produced using barley, wheat and other wheat, rice, corn, beans such as soybeans, potatoes and the like as raw materials. Since wheat and the like have a relatively high purine content, when using wheat or the like as a raw material, the amount of these raw materials added is adjusted so that the purine content of the beverage is within a desired range. It is preferable. As the beer-like sparkling beverage according to the present invention, those produced without using grains such as wheat as raw materials are particularly preferable.
  • the beer-like sparkling beverage according to the present invention may further contain 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 beer-like sparkling beverage according to the present invention contains ethanol, 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, still more preferably 1 to 8% by volume. 1-7% by volume is even more preferable.
  • the raw material ethanol generally used in manufacture of liquor is used for ethanol.
  • the beer-like sparkling beverage according to the present invention can be produced in the same manner as a general beer-like sparkling beverage except that malt and hops are not used as raw materials and a bitter substance is contained.
  • the manufacturing process of a general beer-like sparkling beverage is shown below. The case where it manufactures through the fermentation process by yeast and the case where it manufactures without passing through the fermentation process are shown separately.
  • a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than malt, a pigment (colorant), etc. Mix with warm water to prepare a liquid sugar solution.
  • the precipitate is removed in a tank called a whirlpool and cooled to an appropriate fermentation temperature by a plate cooler.
  • yeast is inoculated into the cooled filtrate to perform fermentation.
  • the obtained fermented liquor alcohol storage process
  • yeast and protein etc. are removed by filtration (filtration process), and the target beer-like sparkling beverage is obtained.
  • a so-called low alcoholic beverage having an alcohol content of less than 1% by volume can be produced.
  • bitter substances may be added in any process.
  • a bitter substance may be mixed in a liquid sugar solution, mixed before boiling and during boiling, mixed after the completion of boiling, before removing the precipitate, or mixed after cooling and before fermentation. Also good.
  • a non-fermented beer-like sparkling beverage without undergoing a fermentation process with yeast
  • it can be produced, for example, by a method (mixing method) of mixing raw materials.
  • a production method having the following steps (a) to (b).
  • a liquid mixture is prepared by mixing liquid and solid raw materials.
  • 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.
  • solid raw materials for example, bitter substances, acidulants, foaming agents, coloring agents, sweetening ingredients, flavoring agents, etc.
  • alcohol as necessary You may mix, a solid raw material is previously made into aqueous solution, These aqueous solution, alcohol, and raw material water may be mixed as needed.
  • 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 E2N concentration of the beer-like sparkling beverage was measured as follows. First, a sample (beer-like sparkling beverage) was stored at 37 ° C. for 1 week to cause oxidative degradation. Next, an internal standard compound was added to 10 mL of the oxidatively deteriorated sample, followed by derivatization with PFBHA (0- (2,3,4,6-pentafluorobenzyl) hydroxylamine hydrochloride). E2N obtained by solid phase extraction from the derivatized sample using Sep-Pak C18 Light was quantified by gas chromatography with a mass meter (GC).
  • GC mass meter
  • an automatic solid phase extraction apparatus (EXMULTI, manufactured by MORITEX) that can automatically process a large number of samples was used.
  • EXMULTI automatic solid phase extraction apparatus
  • the column was washed with 25 mL of distilled water at a flow rate of 10 mL / min, and then 10 mL of the derivatized sample was injected at a flow rate of 5 mL / min and adsorbed on the column.
  • 25 mL of distilled water was used to remove water-soluble unnecessary substances remaining in the column at a flow rate of 7 mL / min, and then nitrogen was injected for 5 minutes to evaporate the water in the column.
  • 1 mL of hexane was used to elute the substance adsorbed on the column at a flow rate of 1 mL / min (derivatized E2N).
  • the MBT concentration of the beer-like sparkling beverage was measured as follows. In 500 mL of a sample (beer-like sparkling beverage), 25 mL of 2 mM p-HMB (p-hydroxymercurybenzoic acid) dissolved in 0.1 M Tris and 500 ⁇ L of a 20 mM tert-butyl-4-methoxyphenol (BHA) ethanol solution, Add 500 ng / mL 4-methoxy-2-methyl-2-mercaptobutane (4M4M2MB) ethanol solution (100 mL) as an internal standard solution, seal tightly and stir vigorously with a stir bar for 10 minutes at room temperature.
  • 4M4M2MB 4-methoxy-2-methyl-2-mercaptobutane
  • the sulfur compound was adsorbed on the mercury compound p-HMB.
  • the reaction product was adsorbed on a Dowex-1 (strong anion exchange resin) column, and then the column was added with 100 mL of 0.1 M sodium acetate buffer (pH 6) containing 0.2 mM tert-butyl-4-methoxyphenol. After washing, the sulfur-containing compound was eluted from the column with 100 mL of 0.1 M sodium acetate buffer (pH 6) containing 10 mg / mL L-cysteine hydrochloride monohydrate.
  • the recovered eluate was extracted twice with 0.5 mL of ethyl acetate and then with 5 mL of dichloromethane, and the recovered organic solvent layer was dehydrated with anhydrous sodium sulfate and then concentrated to 100 ⁇ L with nitrogen gas. MBT was quantified by GC analysis.
  • Example 1 The content of E2N and MBT of beer-like effervescent drinks when only malt pulverized product was used as fermentation raw material (malt use ratio 100%) and corn starch only (malt use ratio 0%) was examined. .
  • a beer-like sparkling beverage was produced using a 200 L scale preparation facility. Into the charging tank, 40 kg of fermentation raw material and 160 L of raw material water were added, and the mixture in the charging tank was heated according to a conventional method to produce a saccharified solution. The obtained saccharified solution was filtered, hops were added to the obtained filtrate, and then boiled to obtain a cereal broth. Next, the grain broth at about 80 to 99 ° C.
  • the cold cereal broth was inoculated with beer yeast, fermented at about 10 ° C. for 7 days, and then aged in a storage tank for 7 days.
  • a quassa extract was added as a bitter substance to the fermented liquid after aging so that the concentration of quasine in the beverage was 64 ppb, and then filtered (average pore size: 0.65 ⁇ m) to obtain a beer-like sparkling beverage. . Further, a beer-like sparkling beverage was obtained in the same manner except that no hop was added.
  • the concentration of E2N and MBT of the produced beer-like sparkling beverage was measured.
  • the measurement results are shown in Tables 1 and 2.
  • the concentration of E2N and MBT was clearly lower in the beer-like sparkling beverage having a malt use ratio of 0% than in the beer-like sparkling beverage having a malt use ratio of 100%.
  • concentration was lower in the beer-like sparkling beverage which does not use the hop than the beer-like sparkling beverage which used the hop. From these results, it was confirmed that by using malt and hops as raw materials, a beer-like sparkling beverage with a low content of E2N and MBT, which is the cause of off-flavor, can be produced.

Abstract

The present invention provides a beer-like effervescent beverage that has a beer-like bitter taste despite not using hops and malt as ingredients and not having off-flavors from malt and hops. The present invention: is a beer-like effervescent beverage that contains a bitter substance and that is produced without using malt and hops as ingredients; the beer-like effervescent beverage wherein the bitter substance is one or more substances selected from the group consisting of quassin, absinthin, naringin, gentiooligosaccharides, peptides, minerals, and caramel; and either of the foregoing beer-like effervescent beverages, further containing one or more of a flavor ingredient, a coloring agent, a frothing agent, and an acidic ingredient.

Description

ビール様発泡性飲料Beer-like sparkling beverage
　本発明は、麦芽やホップ由来のオフフレーバーを有さないビール様発泡性飲料に関する。
　本願は、２０１４年１０月２４日に、日本に出願された特願２０１４－２１７１７１号に基づき優先権を主張し、その内容をここに援用する。 The present invention relates to a beer-like sparkling beverage having no off-flavor derived from malt or hops.
This application claims priority based on Japanese Patent Application No. 2014-217171 filed in Japan on October 24, 2014, the contents of which are incorporated herein by reference.
　ビールは古くから世界中で愛飲されている、代表的な酒類である。また、ビールに続く新たなアルコール飲料として、発泡酒等の麦芽以外にも様々な副原料を使用したビール様発泡性飲料の開発が盛んである。ビールに特有の飲み応えやコク感は、その多くを麦芽やホップ由来の香味成分に依存している。 Beer is a typical liquor that has been drunk around the world since ancient times. Further, as a new alcoholic beverage following beer, beer-like sparkling beverages using various auxiliary materials other than malt such as sparkling liquor are actively developed. Much of the beer response and richness peculiar to beer depends on flavor components derived from malt and hops.
　一方で、麦芽には、「麦臭さ」や「穀物臭」といわれる特有の臭いの成分も多く含まれており、麦芽を原料とする麦芽飲料においては、この麦芽オフフレーバーが官能的に問題となっている。特に、止渇感・ドリンカビリティーを主たる特徴とする発酵麦芽飲料では、麦芽オフフレーバーはよりネガティブに働く傾向がある。また、ホップにも、トランス－２－ノネナール（Ｅ２Ｎ）や３－メチル－２－ブテン－１－チオール（ＭＢＴ）等の「生臭さ」といわれる特有のオフフレーバーがあり、当該オフフレーバーは、特に発酵工程を経ずに製造される非発酵ビール様発泡性飲料で顕著である。 On the other hand, malt contains many components with unique odors called “wheat odor” and “grain odor”, and in malt beverages made from malt, this malt off-flavor is a sensory problem. It has become. In particular, in a fermented malt beverage mainly characterized by a feeling of thirst and a drinkability, malt off-flavor tends to work more negatively. In addition, hops also have unique off-flavors such as trans-2-nonenal (E2N) and 3-methyl-2-butene-1-thiol (MBT), which are said to have a “fresh odor”. This is remarkable for non-fermenting beer-like sparkling beverages that are manufactured without undergoing a fermentation process.
　麦芽やホップを使用しないビール様発泡性飲料として、例えば、特許文献１には、ポリペプチドと苦味成分と甘味成分とアルコールを調合した後炭酸ガスを加える非発酵ビール様発泡性飲料の製造方法が、特許文献２には、大豆ペプチドや果汁を原料とするペプチドビールやフルーツブールの製造方法が、それぞれ開示されている。 As a beer-like sparkling beverage that does not use malt or hops, for example, Patent Document 1 discloses a method for producing a non-fermented beer-like sparkling beverage in which a polypeptide, a bitter component, a sweetening component, and an alcohol are added and then carbon dioxide is added. Patent Document 2 discloses a method for producing peptide beer and fruit boule using soybean peptide and fruit juice as raw materials.
特開２０１１－１８８８３３号公報JP 2011-188833 A 特表２００９－５３２０４２号公報Special table 2009-532042 gazette
　ビールらしい苦味やコクはホップや麦芽に含まれている様々な物質によって達成されている。このため、麦芽やホップを使用しないことにより、これらに由来するオフフレーバーの少ないビール様発泡性飲料を製造できるが、ビールらしい苦味にすることが非常に困難である。 ¡Beer-like bitterness and richness are achieved by various substances contained in hops and malt. For this reason, by not using malt or hops, it is possible to produce beer-like effervescent beverages with few off-flavors derived from them, but it is very difficult to make the beer-like bitter taste.
　本発明は、ホップ及び麦芽を原料とせず、麦芽やホップ由来のオフフレーバーを有さないにもかかわらず、ビールらしい苦味を有するビール様発泡性飲料を提供することを目的とする。 The object of the present invention is to provide a beer-like sparkling beverage having a bitter taste like beer even though it does not use hops and malt as raw materials and has no off-flavor derived from malt or hops.
　本発明者らは、上記課題を解決すべく鋭意研究した結果、ホップ及び麦芽を原料としないビール様発泡性飲料において、特定の苦味物質を含有させることにより、ビールらしい苦味を達成できることを見出し、本発明を完成させた。 As a result of earnest research to solve the above problems, the present inventors have found that beer-like effervescent drinks that do not use hops and malt as raw materials can achieve a bitter taste like beer by including a specific bitter substance, The present invention has been completed.
　すなわち、本発明に係るビール様発泡性飲料は、下記［１］～［６］である。
［１］　苦味物質を含有し、麦芽及びホップを原料として用いずに製造された、ビール様発泡性飲料。
［２］　前記苦味物質が、クアシン、アブシンチン、ナリンジン、ゲンチオオリゴ糖、ペプチド、ミネラル、及びカラメルからなる群より選択される１種以上である、前記［１］のビール様発泡性飲料。
［３］　さらに、香気成分、着色料、起泡剤、及び酸味料のいずれか１種以上を含有する、前記［１］又は［２］のビール様発泡性飲料。
［４］　前記苦味物質がクアシンである、前記［２］又は［３］のビール様発泡性飲料。
［５］　前記苦味物質がクアシンであり、クアシン含有量が３０～９０ｐｐｂである、前記［４］のビール様発泡性飲料。
［６］　発酵工程を経ずに製造された、前記［１］～［５］のいずれかのビール様発泡性飲料。 That is, the beer-like sparkling beverages according to the present invention are the following [1] to [6].
[1] A beer-like sparkling beverage that contains a bitter substance and is produced without using malt and hops as raw materials.
[2] The beer-like sparkling beverage according to [1], wherein the bitter substance is one or more selected from the group consisting of quasine, abstintin, naringin, gentio-oligosaccharide, peptide, mineral, and caramel.
[3] The beer-like sparkling beverage according to [1] or [2], further including any one or more of an aroma component, a colorant, a foaming agent, and a sour agent.
[4] The beer-like sparkling beverage according to [2] or [3], wherein the bitter substance is quasine.
[5] The beer-like sparkling beverage according to [4], wherein the bitter substance is quasine and the quasine content is 30 to 90 ppb.
[6] The beer-like sparkling beverage according to any one of [1] to [5], which is produced without undergoing a fermentation process.
　本発明により、麦芽やホップ由来のオフフレーバーを有さず、かつビールらしい苦味を有するビール様発泡性飲料を得ることができる。 According to the present invention, it is possible to obtain a beer-like sparkling beverage that does not have malt or hop-derived off-flavor and has a bitter taste like beer.
　本発明及び本願明細書においては、「ビールらしさ」とは、製品名称・表示にかかわらず、香味上ビールを想起させる呈味のことを意味する。つまり、ビールらしさを有する発泡性飲料（ビール様発泡性飲料）とは、アルコール含有量、麦芽及びホップの使用の有無、発酵の有無に関わらず、ビールと同等の又はそれと似た風味・味覚及びテクスチャーを有する発泡性飲料である。 In the present invention and the present specification, “beer-likeness” means a taste reminiscent of flavored beer regardless of the product name and display. In other words, beer-like effervescent beverages (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.
　また、本発明及び本願明細書におけるビール様発泡性飲料とは、ビールらしさと炭酸ガスによる発泡性を有する飲料を意味する。ビール様発泡性飲料は、アルコール飲料であってもよく、アルコール含量が１容量％未満であるいわゆるノンアルコール飲料又はローアルコール飲料であってもよい。さらに、本発明に係るビール様発泡性飲料は、発酵工程を経て製造される発酵ビール様発泡性飲料であってもよく、発酵工程を経ずに製造される非発酵ビール様発泡性飲料であってもよい。ビール様発泡性飲料としては、具体的には、ビール、発泡酒、ローアルコール発泡性飲料、ノンアルコールビール等が挙げられる。その他、発酵工程を経て製造された飲料又は発酵工程を経ずに製造された飲料を、アルコール含有蒸留液と混和して得られたリキュール類であってもよい。 In addition, the beer-like sparkling beverage in the present invention and the specification of the present application means a beverage having a beer-like and sparkling property by carbon dioxide gas. The 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. Further, the beer-like sparkling beverage according to the present invention may be a fermented beer-like sparkling beverage manufactured through a fermentation process, or a non-fermented beer-like sparkling drink manufactured without undergoing a fermentation process. May be. Specific examples of the beer-like sparkling beverage include beer, sparkling liquor, low alcohol sparkling beverage, and non-alcohol beer. In addition, the liqueur obtained by mixing the drink manufactured through the fermentation process or the drink manufactured without passing through the fermentation process with the alcohol-containing distillate may be used.
　なお、アルコール含有蒸留液とは、蒸留操作により得られたアルコールを含有する溶液であり、一般に蒸留酒に分類されるものを用いることができる。例えば、スピリッツ、ウィスキー、ブランデー、ウオッカ、ラム、テキーラ、ジン、焼酎等を用いることができる。呈味に対する影響が少ないため、本発明においては、該アルコール含有蒸留液は、スピリッツであることがより好ましい。 In addition, the alcohol-containing distillate is a solution containing alcohol obtained by a distillation operation, and one that is generally classified as distilled liquor can be used. For example, spirits, whiskey, brandy, vodka, lamb, tequila, gin, shochu and the like can be used. In the present invention, the alcohol-containing distillate is more preferably a spirit because it has little influence on taste.
　本発明に係るビール様発泡性飲料は、麦芽及びホップを原料とせずにビールらしい苦味を達成するために、苦味物質を含有する。本発明に係るビール様発泡性飲料が含有する苦味物質としては、クアシン、アブシンチン、ナリンジン、ゲンチオオリゴ糖、ペプチド、ミネラル、及びカラメル（糖のカラメル化反応物）からなる群より選択される１種以上の苦味物質を含有することを特徴とする。ビール様発泡性飲料の原料とする苦味物質として特定の苦味物質を２種類以上組み合わせて用いることにより、ホップに由来するビールらしい苦味と同質若しくは近似する苦味を付与することができる。 The beer-like sparkling beverage according to the present invention contains a bitter substance in order to achieve a beer-like bitterness without using malt and hops as raw materials. The bitter substance contained in the beer-like sparkling beverage according to the present invention is one or more selected from the group consisting of quasine, abstintin, naringin, gentiooligosaccharide, peptide, mineral, and caramel (caramelization reaction product of sugar). It is characterized by containing a bitter substance. By using a combination of two or more specific bitter substances as the raw material for beer-like sparkling beverages, it is possible to impart a bitter taste that is the same as or similar to the bitter taste of beer derived from hops.
　クアシンとしては、クワッサ（ニガキ）抽出物、カッシア抽出物等のような、天然物からの抽出物であってクアシンを含有するものを用いることもできる。カッシア抽出物としては、ジャマイカカッシア抽出物、スリナムカッシア抽出物等が挙げられる。アブシンチンとしては、ニガヨモギ抽出物のような、アブシンチンを含有する天然物抽出物を用いることもできる。カラメルとしては、糖をそのまま熱処理してカラメル化したものであってもよく、糖に酸若しくはアルカリを加えたものを熱処理してカラメル化したものであってもよく、糖に亜硫酸化合物又はアンモニウム化合物を加えたものをカラメル化したものであってもよく、糖に亜硫酸化合物又はアンモニウム化合物を加えた後に酸若しくはアルカリを加えたものを熱処理してカラメル化したものであってもよい。苦味物質として用いられるペプチドとしては、ロイシン、イソロイシン、バリンといった分岐鎖アミノ酸を少なくとも１個有する２～４アミノ酸からなるペプチドが挙げられる。苦味物質として用いられるミネラルとしては、硫酸マグネシウム、塩化マグネシウム等のマグネシウム塩、硫酸カルシウム等のカルシウム塩等が挙げられる。 As quasine, an extract from a natural product such as quassa (Nigaki) extract, cassia extract and the like containing quasine can also be used. Examples of cassia extract include Jamaica cassia extract and Suriname cassia extract. As abstin, a natural product extract containing abstin can also be used, such as the extract of mugwort. Caramel may be caramelized by heat-treating sugar as it is, caramelized by heat-treating sugar or acid or alkali, and sulphite compound or ammonium compound. May be obtained by caramelization, or by adding a sulfite compound or an ammonium compound to sugar and then adding an acid or an alkali. Examples of peptides used as a bitter substance include peptides consisting of 2 to 4 amino acids having at least one branched chain amino acid such as leucine, isoleucine, and valine. Examples of the mineral used as a bitter substance include magnesium salts such as magnesium sulfate and magnesium chloride, calcium salts such as calcium sulfate, and the like.
　本発明に係るビール様発泡性飲料としては、苦味物質として、少なくともクアシンを含有するものが好ましい。本発明に係るビール様発泡性飲料がクアシンを含有する場合、ビール様発泡性飲料のクアシン含有量は、３０～９０ｐｐｂが好ましく、４０～８０ｐｐｂがより好ましく、４０～６０ｐｐｂがさらに好ましい。 The beer-like sparkling beverage according to the present invention preferably contains at least quasine as a bitter substance. When the beer-like sparkling beverage according to the present invention contains quasine, the quasine content of the beer-like sparkling beverage is preferably 30 to 90 ppb, more preferably 40 to 80 ppb, and further preferably 40 to 60 ppb.
　本発明に係るビール様発泡性飲料がナリンジンを含有する場合、ビール様発泡性飲料のナリンジン含有量は、１～３０ｐｐｍが好ましく、３～１５ｐｐｍがより好ましく、５～１０ｐｐｍがさらに好ましい。 When the beer-like sparkling beverage according to the present invention contains naringin, the naringin content of the beer-like sparkling beverage is preferably 1 to 30 ppm, more preferably 3 to 15 ppm, and even more preferably 5 to 10 ppm.
　本発明に係るビール様発泡性飲料がカラメルを含有する場合、ビール様発泡性飲料のカラメル含有量は、１５０～１８００ｐｐｍが好ましく、１５０～１５００ｐｐｍがより好ましく、３００～１２００ｐｐｍがさらに好ましい。 When the beer-like sparkling beverage according to the present invention contains caramel, the caramel content of the beer-like sparkling beverage is preferably 150 to 1800 ppm, more preferably 150 to 1500 ppm, and even more preferably 300 to 1200 ppm.
　本発明に係るビール様発泡性飲料は、１種又は２種以上の酸味料を含有することが好ましい。酸味料を含有することにより、香味のバランスに優れ、よりビールらしさの強いビール様発泡性飲料が得られる。酸味料としては、飲食品に配合可能な酸味料であれば特に限定されるものではなく、最終製品に求められる品質特性に応じて、その配合量と共に適宜決定される。本発明においては、酸味料として酸を用いることが好ましく、安全性と香味の点から無機酸よりも有機酸を用いることがより好ましい。有機酸としては、一般的に飲食品の製造に使用されているものであれば特に限定されるものではなく、例えば、乳酸、クエン酸、グルコン酸、リンゴ酸、酒石酸、フマル酸、コハク酸、アジピン酸、フマル酸、及びそれらの塩等が挙げられる。これらの有機酸は、１種類のみを用いてもよく、２種類以上を併用して用いてもよい。 The beer-like sparkling beverage according to the present invention preferably contains one or more acidulants. By containing an acidulant, a beer-like effervescent beverage having an 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. In the present invention, 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. For example, 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.
　酸含有量が多くなりすぎると、苦味が強調されてしまい、飲み辛くなる。本発明に係るビール様発泡性飲料が酸を含有する場合、飲料のｐＨが３．０～５．０となるように、酸の添加量を調整することが好ましい。本発明に係るビール様発泡性飲料のｐＨとしては、特に、３．２～４．６の範囲内であることが好ましく、３．６～４．０の範囲内であることがより好ましい。 If the acid content is too high, the bitterness will be emphasized and it will be difficult to drink. When the beer-like sparkling beverage according to the present invention contains an acid, the amount of acid added is preferably adjusted so that the pH of the beverage is 3.0 to 5.0. The pH of the beer-like sparkling beverage according to the present invention is particularly preferably in the range of 3.2 to 4.6, and more preferably in the range of 3.6 to 4.0.
　ビールの外観上の最大の特徴は、容器に注いだ際に白い綺麗な泡が立つことである。そこで、本発明に係るビール様発泡性飲料としては、ＮＩＢＥＭ値が８０以上であることが好ましく、１００以上であることがより好ましく、１５０以上であることがさらに好ましい。なお、ＮＩＢＥＭ値は、注がれた泡の崩壊速度を電気伝導度で測定したものであり、ビール等の泡持ち評価に一般的に用いられているものである。ビール様発泡性飲料のＮＩＢＥＭ値は、ＥＢＣ（Ｅｕｒｏｐｅａｎ　Ｂｒｅｗｅｒｙ　Ｃｏｎｖｅｎｔｉｏｎ）のＡｎａｌｙｔｉｃａ－ＥＢＣ標準法、又はこれに準じた方法により測定できる。 The biggest feature on the appearance of beer is that white, beautiful foam is formed when poured into a container. Therefore, as the beer-like sparkling beverage according to the present invention, the NIBEM value is preferably 80 or more, more preferably 100 or more, and further preferably 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 beer-like sparkling beverage can be measured by the Analyticala-EBC standard method of EBC (European Brewery Convention) or a method according thereto.
　本発明に係るビール様発泡性飲料は、１種又は２種以上の起泡剤を含有することが好ましい。起泡剤としては、例えば、大豆食物繊維、大豆ペプチド、大豆サポニン、アルギン酸エステル、キラヤサポニン等が挙げられる。これらの起泡剤は、１種類のみを用いてもよく、２種類以上を併用して用いてもよい。本発明に係るビール様発泡性飲料としては、大豆食物繊維、大豆サポニン、アルギン酸エステル、及びキラヤサポニンからなる群より選択される１種以上を含有することが好ましく、大豆食物繊維、大豆サポニン及びキラヤサポニンからなる群より選択される１種以上を含有することがより好ましい。本発明に係るビール様発泡性飲料における当該起泡剤の含有量は、用いる起泡剤の種類や組合せ、最終製品に求められる品質特性等に応じて適宜調整される。本発明に係るビール様発泡性飲料としては、起泡剤が、飲料のＮＩＢＥＭ値が８０以上となるように添加されていることが好ましい。 The beer-like sparkling beverage according to the present invention preferably contains one or more foaming agents. Examples of the foaming agent include soybean dietary fiber, soybean peptide, soybean saponin, alginic acid ester, quillaja saponin, and the like. These foaming agents may be used alone or in combination of two or more. The 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 quilla saponin, soy dietary fiber, soy saponin and quilla More preferably, it contains at least one selected from the group consisting of saponins. The content of the foaming agent in the 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. As the beer-like sparkling beverage according to the present invention, it is preferable that the foaming agent is added so that the NIBEM value of the beverage is 80 or more.
　苦味物質として用いられるカラメルは、淡褐色～茶褐色の物質であるため、着色料としても機能する。本発明に係るビール様発泡性飲料において、苦味物質としてカラメルを用いない場合や、苦味物質として用いるカラメル量では飲料の色が所望の色度に届かない場合には、さらに、着色料を含有させることもできる。該着色料としては、ビールらしい色を付与可能であり、かつ飲食可能な色素であれば特に限定されるものではなく、廃糖蜜、濃色麦芽エキス等が挙げられる。 Caramel used as a bitter substance is a light brown to brown substance, and therefore functions as a coloring agent. In the beer-like sparkling beverage according to the present invention, when caramel is not used as a bitter substance, or when the color of the drink does not reach the desired chromaticity with the amount of caramel used as the bitter substance, a colorant is further included. You can also. The colorant is not particularly limited as long as it is a pigment that can impart a beer-like color and can be eaten or consumed, and includes molasses, dark malt extract and the like.
　本発明に係るビール様発泡性飲料としては、色度が２°ＥＢＣ以上であることが好ましく、５°ＥＢＣ以上であることがより好ましく、７°ＥＢＣ以上であることがさらに好ましく、７～１６°ＥＢＣであることがよりさらに好ましい。なお、色度は、ＥＢＣ（Ｅｕｒｏｐｅａｎ　Ｂｒｅｗｅｒｙ　Ｃｏｎｖｅｎｔｉｏｎ）のＡｎａｌｙｔｉｃａ－ＥＢＣ標準法、又はこれに準じた方法により測定できる。ＥＢＣとは、ビールの分析での色度の単位で、ビールの色の濃淡を数値（ＥＢＣ色度の９つのガラスディスクを持ったコンパレーターにより目視で測定する、若しくは波長４３０ｎｍでの吸光度を基に算出する。）であらわしたものである。 The beer-like sparkling beverage according to the present invention preferably has a chromaticity of 2 ° EBC or more, more preferably 5 ° EBC or more, further preferably 7 ° EBC or more, and 7 to 16 More preferably, it is 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.
　本発明に係るビール様発泡性飲料としては、さらに、香味料を含有していてもよい。該香味料としては、ビールフレーバー、ビール香料、ホップ香料等が挙げられる。ビール香料、ホップ香料としては、ビール又はホップに含まれている香気成分自体であってもよく、当該香気成分を主たる成分とする香料であってもよい。ホップ香料とは、例えば、ホップに含まれている香味成分であるリナロール(Ｌｉｎａｌｏｏｌ)、フムレンエポキシド、エステル類等を主要成分として含有する香料である。該エステル類としては、具体的には、エチルイソブチレイト、エチル－２－メチルブチレイト、及び、エチルイソバレレイト等が挙げられる。 The beer-like sparkling beverage according to the present invention may further contain a flavoring agent. Examples of the flavoring agent include beer flavor, beer flavor, and hop flavor. The beer fragrance and the hop fragrance may be a fragrance component itself contained in beer or hop, or a fragrance mainly composed of the fragrance component. The hop fragrance is a fragrance containing, for example, linalool, humulene epoxide, esters, and the like, which are flavor components contained in hops, as main components. Specific examples of the esters include ethyl isobutyrate, ethyl-2-methyl butyrate, and ethyl isovarate.
　本発明に係るビール様発泡性飲料としては、１種又は２種以上の甘味成分を含有することが好ましい。該甘味成分としては、単糖の強い甘味ではなく、比較的甘味度の低いものが好ましく、具体的には、多糖類、水溶性食物繊維、甘味系アミノ酸等が挙げられる。比較的甘味度の低い甘味成分を用いることにより、適度な甘味が付与され、さらにボディ感やコクが強くなり、よりビールらしさの強いビール様発泡性飲料が得られる。多糖類とは、３以上の単糖が重合した糖質を意味する。多糖類は、主にその大きさによって、でんぷん、デキストリン、及びオリゴ糖に大別される。オリゴ糖は、３～１０個程度の単糖が重合した糖質であり、デキストリンは、でんぷんを加水分解して得られる糖質であって、オリゴ糖よりも大きなものを指す。水溶性食物繊維とは、水に溶解し、かつヒトの消化酵素により消化されない又は消化され難い炭水化物を意味する。水溶性食物繊維としては、例えば、ポリデキストロース、難消化性デキストリン、ガラクトマンナン、イヌリン、グアーガム分解物、ペクチン、アラビアゴム等が挙げられる。甘味系アミノ酸としては、アラニンやグリシンが挙げられ、アラニンが好ましい。 The beer-like sparkling beverage according to the present invention preferably contains one or more sweet ingredients. As the sweetening component, those having a relatively low sweetness rather than the strong sweetness of monosaccharides are preferable, and specific examples thereof include polysaccharides, water-soluble dietary fibers, and sweet amino acids. By using a sweetening ingredient having a relatively low sweetness level, moderate sweetness is imparted, and the body feeling and richness become stronger, and a beer-like sparkling beverage with a stronger beer character can be obtained. The polysaccharide means a saccharide obtained by polymerizing three or more monosaccharides. Polysaccharides are roughly classified into starch, dextrin, and oligosaccharide mainly depending on the size. An oligosaccharide is a saccharide obtained by polymerizing about 3 to 10 monosaccharides, and a dextrin is a saccharide obtained by hydrolyzing starch and is larger than the oligosaccharide. By water-soluble dietary fiber is meant a carbohydrate that is soluble in water and is not or is difficult to digest by human digestive enzymes. Examples of the water-soluble dietary fiber include polydextrose, indigestible dextrin, galactomannan, inulin, guar gum degradation product, pectin, gum arabic and the like. Examples of the sweet amino acid include alanine and glycine, and alanine is preferable.
　昨今の健康志向の高まりにより、本発明に係るビール様発泡性飲料のプリン体濃度は、０．２ｍｇ／１００ｍＬ以下であることが好ましく、０．０８ｍｇ／１００ｍＬ以下であることがより好ましい。なお、プリン体とは、アデニン、キサンチン、グアニン、ヒポキサンチンのプリン体塩基４種の総量を指す。ビール様発泡性飲料や原料中のプリン体含有量は、例えば、過塩素酸による加水分解後にＬＣ－ＭＳ／ＭＳを用いて検出する方法（「酒類のプリン体の微量分析のご案内」、財団法人日本食品分析センター、インターネット<URL: http://www.jfrl.or.jp/item/nutrition/post-31.html>、平成２５年１月検索）により測定することができる。 Due to the recent increase in health orientation, the purine concentration of the beer-like sparkling beverage according to the present invention is preferably 0.2 mg / 100 mL or less, and more preferably 0.08 mg / 100 mL or less. In addition, a purine body refers to the total amount of 4 types of purine body bases, adenine, xanthine, guanine, and hypoxanthine. The purine content in beer-like sparkling beverages and ingredients is, for example, detected by LC-MS / MS after hydrolysis with perchloric acid (“Guidelines for microanalysis of liquor purines”, Foundation Japan Food Analysis Center, Internet <URL: http://www.jfrl.or.jp/item/nutrition/post-31.html>, January 2013 search).
　本発明に係るビール様発泡性飲料としては、大麦や小麦等の麦類、米、トウモロコシ、大豆等の豆類、イモ類等を原料として製造されたものであってもよい。麦類等はプリン体含有量が比較的多いため、麦類等を原料とする場合には、これらの原料の添加量は、飲料のプリン体含有量が所望の範囲内となるように調整されることが好ましい。本発明に係るビール様発泡性飲料としては、特に、麦類等の穀物類を原料として用いずに製造されたものが好ましい。 The beer-like sparkling beverage according to the present invention may be produced using barley, wheat and other wheat, rice, corn, beans such as soybeans, potatoes and the like as raw materials. Since wheat and the like have a relatively high purine content, when using wheat or the like as a raw material, the amount of these raw materials added is adjusted so that the purine content of the beverage is within a desired range. It is preferable. As the beer-like sparkling beverage according to the present invention, those produced without using grains such as wheat as raw materials are particularly preferable.
　本発明に係るビール様発泡性飲料は、さらに、エタノールを含有していてもよい。アルコールを含有することにより、香気成分の香り立ちがよくなり、よりビールらしさが付与される。ただし、アルコール濃度が高くなりすぎると、アルコール臭が強くなりすぎ、ビールらしさが損なわれやすい。本発明に係るビール様発泡性飲料がエタノールを含有する場合、飲料中のエタノール濃度は１容量％以上１０容量％未満が好ましく、１～９容量％がより好ましく、１～８容量％がさらに好ましく、１～７容量％がよりさらに好ましい。なお、エタノールは、酒類の製造において一般的に用いられている原料エタノールが用いられる。 The beer-like sparkling beverage according to the present invention may further contain 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. When the beer-like sparkling beverage according to the present invention contains ethanol, 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, still more preferably 1 to 8% by volume. 1-7% by volume is even more preferable. In addition, the raw material ethanol generally used in manufacture of liquor is used for ethanol.
　本発明に係るビール様発泡性飲料は、麦芽とホップを原料とせず、苦味物質を含有させる以外は、一般的なビール様発泡性飲料と同様にして製造できる。一般的なビール様発泡性飲料の製造工程を下記に示す。酵母による発酵工程を経て製造される場合と、発酵工程を経ずに製造される場合を、それぞれ分けて示す。 The beer-like sparkling beverage according to the present invention can be produced in the same manner as a general beer-like sparkling beverage except that malt and hops are not used as raw materials and a bitter substance is contained. The manufacturing process of a general beer-like sparkling beverage is shown below. The case where it manufactures through the fermentation process by yeast and the case where it manufactures without passing through the fermentation process are shown separately.
　酵母による発酵工程を経てビール様発泡性飲料を製造する場合には、仕込工程として、まず、炭素源を含有する液糖、麦芽以外のアミノ酸含有材料としての窒素源、色素（着色料）等を、温水と共に混合し、液糖溶液を調製する。該液糖溶液を、煮沸した後、ワールプールと呼ばれる槽で沈殿物を除去し、プレートクーラーにより適切な発酵温度まで冷却する。次いで、発酵工程として、冷却した濾液に酵母を接種して、発酵を行う。その後、得られた発酵液を熟成させた後（貯酒工程）、濾過により酵母及びタンパク質等を除去して（濾過工程）、目的のビール様発泡性飲料を得る。 When producing a beer-like sparkling beverage through a fermentation process using yeast, as a preparation process, first, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than malt, a pigment (colorant), etc. Mix with warm water to prepare a liquid sugar solution. After the liquid sugar solution is boiled, the precipitate is removed in a tank called a whirlpool and cooled to an appropriate fermentation temperature by a plate cooler. Next, as a fermentation process, yeast is inoculated into the cooled filtrate to perform fermentation. Then, after aging the obtained fermented liquor (alcohol storage process), yeast and protein etc. are removed by filtration (filtration process), and the target beer-like sparkling beverage is obtained.
　また、発酵工程におけるアルコール発酵を抑制し、発酵により生成されるアルコール含量を低減することにより、アルコール含量が１容量％未満であるいわゆるローアルコール飲料を製造することもできる。 Further, by suppressing alcohol fermentation in the fermentation process and reducing the alcohol content produced by fermentation, a so-called low alcoholic beverage having an alcohol content of less than 1% by volume can be produced.
　苦味物質は、いずれの工程で添加してもよい。例えば、苦味物質を、液糖溶液に混合してもよく、煮沸前及び煮沸中に混合してもよく、煮沸終了後沈殿物除去前に混合してもよく、冷却後発酵前に混合してもよい。 Bitter substances may be added in any process. For example, a bitter substance may be mixed in a liquid sugar solution, mixed before boiling and during boiling, mixed after the completion of boiling, before removing the precipitate, or mixed after cooling and before fermentation. Also good.
　酵母による発酵工程を経ずに非発酵ビール様発泡性飲料を製造する場合には、例えば、各原料を混合する方法（調合法）によって製造できる。具体的には、以下の工程（ａ）～（ｂ）を有する製造方法により製造し得る。
（ａ）液体及び固体の原料を混合することにより、調合液を調製する工程、及び
（ｂ）前記工程（ａ）により得られた調合液に炭酸ガスを加える工程。 In the case of producing a non-fermented beer-like sparkling beverage without undergoing a fermentation process with yeast, it 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 liquid and solid raw materials, and (b) a step of adding carbon dioxide gas to the preparation liquid obtained by the step (a).
　まず、工程（ａ）において、液体及び固体の原料を混合することにより、調合液を調製する。各原料を混合する順番は特に限定されるものではない。原料水に、全ての原料を同時に添加してもよく、先に添加した原料を溶解させた後に残る原料を添加する等、順次原料を添加してもよい。また、例えば、原料水に、固形（例えば粉末状や顆粒状）の原料（例えば、苦味物質、酸味料、起泡剤、着色料、甘味成分、香味料等）、及び必要に応じてアルコールを混合してもよく、固形原料を予め水溶液としておき、これらの水溶液、及びアルコール、必要に応じて原料水を混合してもよい。 First, in step (a), a liquid mixture is prepared by mixing liquid and solid raw materials. 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. In addition, for example, in raw material water, solid (for example, powder or granular) raw materials (for example, bitter substances, acidulants, foaming agents, coloring agents, sweetening ingredients, flavoring agents, etc.), and alcohol as necessary You may mix, a solid raw material is previously made into aqueous solution, These aqueous solution, alcohol, and raw material water may be mixed as needed.
　工程（ａ）において調製された調合液に、不溶物が生じた場合には、工程（ｂ）の前に、当該調合液に対して濾過等の不溶物を除去する処理を行うことが好ましい。不溶物除去処理は、特に限定されるものではなく、濾過法、遠心分離法等の当該技術分野で通常用いられている方法で行うことができる。本発明においては、不溶物は濾過除去することが好ましく、珪藻土濾過により除去することがより好ましい。 When an insoluble matter is generated in the preparation liquid prepared in the step (a), it is preferable to perform a process of removing insoluble matters such as filtration on the preparation liquid before the step (b). The 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. In the present invention, insoluble matters are preferably removed by filtration, and more preferably removed by diatomaceous earth filtration.
　次いで、工程（ｂ）として、工程（ａ）により得られた調合液に炭酸ガスを加える。これにより、非発酵ビール様発泡性飲料を得る。炭酸を加えることによって、ビールと同様の爽快感が付与される。なお、炭酸ガスの添加は、常法により行うことができる。例えば、工程（ａ）により得られた調合液、及び炭酸水を混合してよく、工程（ａ）により得られた調合液に炭酸ガスを直接加えて溶け込ませてもよい。 Next, as a step (b), carbon dioxide gas is added to the preparation liquid obtained in the step (a). Thereby, a non-fermented beer-like sparkling beverage is obtained. By adding carbonic acid, a refreshing feeling similar to that of beer is given. Carbon dioxide can be added by a conventional method. For example, 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).
　炭酸ガスを添加した後、得られた非発酵ビール様発泡性飲料に対して、さらに濾過等の不溶物を除去する処理を行ってもよい。不溶物除去処理は、特に限定されるものではなく、当該技術分野で通常用いられている方法で行うことができる。 After adding carbon dioxide gas, 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.
　次に実施例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。 Next, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the following examples.
＜ビール様発泡性飲料のＥ２Ｎ濃度の測定＞
　ビール様発泡性飲料のＥ２Ｎ濃度は、以下のようにして測定した。
　まず、サンプル（ビール様発泡性飲料）を３７℃で１週間保存して、酸化劣化させた。次いで、酸化劣化させたサンプル１０ｍＬに内部標準化合物を添加した後、ＰＦＢＨＡ（０－（２，３，４，６－ペンタフルオロベンジル）ヒドロキシルアミン塩酸塩）により誘導体化した。誘導体化処理済みサンプルからＳｅｐ－Ｐａｋ　Ｃ１８　Ｌｉｇｈｔを用いて固相抽出したＥ２Ｎを、質量計付きガスクロマトグラフィー（ＧＣ）にて定量した。
固相抽出には、多数サンプルを自動的に処理できる自動固相抽出装置（ＭＯＲＩＴＥＸ社製、ＥＸＭＵＬＴＩ）を用いた。まず、蒸留水２５ｍＬを用いて流量１０ｍＬ／分でカラムを洗浄した後、誘導体化処理済みサンプル１０ｍＬを流量５ｍＬ／分で注入しカラムに吸着させた。次いで、２５ｍＬの蒸留水を用いて流量７ｍＬ／分でカラム内に残存した水溶性の不要物質を除去した後、５分間窒素を注入してカラム内の水を蒸発させた。その後、１ｍＬのヘキサンを用いて、流量１ｍＬ／分でカラムに吸着している物質（誘導体化されたＥ２Ｎ）を溶出した。 <Measurement of E2N concentration of beer-like sparkling beverage>
The E2N concentration of the beer-like sparkling beverage was measured as follows.
First, a sample (beer-like sparkling beverage) was stored at 37 ° C. for 1 week to cause oxidative degradation. Next, an internal standard compound was added to 10 mL of the oxidatively deteriorated sample, followed by derivatization with PFBHA (0- (2,3,4,6-pentafluorobenzyl) hydroxylamine hydrochloride). E2N obtained by solid phase extraction from the derivatized sample using Sep-Pak C18 Light was quantified by gas chromatography with a mass meter (GC).
For the solid phase extraction, an automatic solid phase extraction apparatus (EXMULTI, manufactured by MORITEX) that can automatically process a large number of samples was used. First, the column was washed with 25 mL of distilled water at a flow rate of 10 mL / min, and then 10 mL of the derivatized sample was injected at a flow rate of 5 mL / min and adsorbed on the column. Next, 25 mL of distilled water was used to remove water-soluble unnecessary substances remaining in the column at a flow rate of 7 mL / min, and then nitrogen was injected for 5 minutes to evaporate the water in the column. Thereafter, 1 mL of hexane was used to elute the substance adsorbed on the column at a flow rate of 1 mL / min (derivatized E2N).
＜ビール様発泡性飲料のＭＢＴ濃度の測定＞
　ビール様発泡性飲料のＭＢＴ濃度は、以下のようにして測定した。
　サンプル（ビール様発泡性飲料）５００ｍＬに、０．１Ｍ　Ｔｒｉｓに溶解させた２ｍＭ　ｐ－ＨＭＢ（ｐ－ヒドロキシ水銀安息香酸）２５ｍＬと２０ｍＭ　ｔｅｒｔ－ブチル－４－メトキシフェノール（ＢＨＡ）エタノール溶液 ５００μＬと、内部標準液である５００ｎｇ／ｍＬ ４－メトキシ－２－メチル－２－メルカプトブタン（４Ｍ４Ｍ２ＭＢ）エタノール溶液１００ｍＬとを添加し、密栓して、スターラーバーで室温１０分間、強く攪拌し、サンプル中の含硫化合物を、水銀化合物であるｐ－ＨＭＢに吸着させた。この反応物をＤｏｗｅｘ－１（強陰イオン交換樹脂）カラムに吸着させた後、０．２ｍＭ ｔｅｒｔ－ブチル－４－メトキシフェノールを含有する０．１Ｍ酢酸ナトリウム緩衝液（ｐＨ６）１００ｍＬで当該カラムを洗浄した後、１０ｍｇ／ｍＬ Ｌ－システイン塩酸塩一水和物を含有する０．１Ｍ 酢酸ナトリム緩衝液（ｐＨ６）１００ｍＬにより、含硫化合物をカラムから溶出させた。回収された溶出液を、酢酸エチル０．５ｍＬ、次いでジクロロメタン５ｍＬで２回抽出し、回収された有機溶媒層を無水硫酸ナトリウムで脱水した後、窒素ガスにて１００μＬまで濃縮し、質量分析計を搭載したＧＣ分析に供してＭＢＴを定量した。 <Measurement of MBT concentration of beer-like sparkling beverage>
The MBT concentration of the beer-like sparkling beverage was measured as follows.
In 500 mL of a sample (beer-like sparkling beverage), 25 mL of 2 mM p-HMB (p-hydroxymercurybenzoic acid) dissolved in 0.1 M Tris and 500 μL of a 20 mM tert-butyl-4-methoxyphenol (BHA) ethanol solution, Add 500 ng / mL 4-methoxy-2-methyl-2-mercaptobutane (4M4M2MB) ethanol solution (100 mL) as an internal standard solution, seal tightly and stir vigorously with a stir bar for 10 minutes at room temperature. The sulfur compound was adsorbed on the mercury compound p-HMB. The reaction product was adsorbed on a Dowex-1 (strong anion exchange resin) column, and then the column was added with 100 mL of 0.1 M sodium acetate buffer (pH 6) containing 0.2 mM tert-butyl-4-methoxyphenol. After washing, the sulfur-containing compound was eluted from the column with 100 mL of 0.1 M sodium acetate buffer (pH 6) containing 10 mg / mL L-cysteine hydrochloride monohydrate. The recovered eluate was extracted twice with 0.5 mL of ethyl acetate and then with 5 mL of dichloromethane, and the recovered organic solvent layer was dehydrated with anhydrous sodium sulfate and then concentrated to 100 μL with nitrogen gas. MBT was quantified by GC analysis.
［実施例１］
　発酵原料として、麦芽粉砕物のみを用いた場合（麦芽使用比率１００％）と、コーンスターチのみを用いた場合（麦芽使用比率０％）のビール様発泡性飲料のＥ２ＮとＭＢＴの含有量を調べた。
　まず、２００Ｌスケールの仕込設備を用いて、ビール様発泡性飲料の製造を行った。仕込槽に、４０ｋｇの発酵原料及び１６０Ｌの原料水を投入し、当該仕込槽内の混合物を常法に従って加温して糖化液を製造した。得られた糖化液を濾過し、得られた濾液にホップを添加した後、煮沸して穀物煮汁を得た。次いで、８０～９９℃程度の穀物煮汁を沈降槽に移して沈殿物を分離、除去した後、約７℃に冷却した。当該冷穀物煮汁にビール酵母を接種し、約１０℃で７日間発酵させた後、７日間貯酒タンク中で熟成させた。熟成後の発酵液に、苦味物質として、クワッサ抽出物を飲料中のクアシン濃度が６４ｐｐｂとなるように添加した後、フィルター濾過（平均孔径：０．６５μｍ）し、ビール様発泡性飲料を得た。
　また、ホップを添加しない以外には同様にして、ビール様発泡性飲料を得た。 [Example 1]
The content of E2N and MBT of beer-like effervescent drinks when only malt pulverized product was used as fermentation raw material (malt use ratio 100%) and corn starch only (malt use ratio 0%) was examined. .
First, a beer-like sparkling beverage was produced using a 200 L scale preparation facility. Into the charging tank, 40 kg of fermentation raw material and 160 L of raw material water were added, and the mixture in the charging tank was heated according to a conventional method to produce a saccharified solution. The obtained saccharified solution was filtered, hops were added to the obtained filtrate, and then boiled to obtain a cereal broth. Next, the grain broth at about 80 to 99 ° C. was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 7 ° C. The cold cereal broth was inoculated with beer yeast, fermented at about 10 ° C. for 7 days, and then aged in a storage tank for 7 days. A quassa extract was added as a bitter substance to the fermented liquid after aging so that the concentration of quasine in the beverage was 64 ppb, and then filtered (average pore size: 0.65 μm) to obtain a beer-like sparkling beverage. .
Further, a beer-like sparkling beverage was obtained in the same manner except that no hop was added.
　製造されたビール様発泡性飲料のＥ２ＮとＭＢＴの濃度を測定した。測定結果を表１及び２に示す。この結果、麦芽使用比率が０％のビール様発泡性飲料のほうが、麦芽使用比率が１００％のビール様発泡性飲料よりも、Ｅ２ＮとＭＢＴの濃度が明らかに低かった。また、ホップを使用していないビール様発泡性飲料のほうが、ホップを使用したビール様発泡性飲料よりも、Ｅ２Ｎ濃度が低かった。これらの結果から、麦芽とホップを原料として用いないことにより、オフフレーバーの原因であるＥ２ＮとＭＢＴの含有量の低いビール様発泡性飲料が製造できることが確認できた。 The concentration of E2N and MBT of the produced beer-like sparkling beverage was measured. The measurement results are shown in Tables 1 and 2. As a result, the concentration of E2N and MBT was clearly lower in the beer-like sparkling beverage having a malt use ratio of 0% than in the beer-like sparkling beverage having a malt use ratio of 100%. Moreover, the E2N density | concentration was lower in the beer-like sparkling beverage which does not use the hop than the beer-like sparkling beverage which used the hop. From these results, it was confirmed that by using malt and hops as raw materials, a beer-like sparkling beverage with a low content of E2N and MBT, which is the cause of off-flavor, can be produced.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002

Claims (6)

  1. 　苦味物質を含有し、麦芽及びホップを原料として用いずに製造された、ビール様発泡性飲料。 A beer-like sparkling beverage that contains a bitter substance and is manufactured without using malt and hops as raw materials.
  2. 　前記苦味物質が、クアシン、アブシンチン、ナリンジン、ゲンチオオリゴ糖、ペプチド、ミネラル、及びカラメルからなる群より選択される１種以上である、請求項１に記載のビール様発泡性飲料。 The beer-like sparkling beverage according to claim 1, wherein the bitter substance is at least one selected from the group consisting of quasine, abstintin, naringin, gentio-oligosaccharide, peptide, mineral, and caramel.
  3. 　さらに、香気成分、着色料、起泡剤、及び酸味料のいずれか１種以上を含有する、請求項１又は２に記載のビール様発泡性飲料。 The beer-like sparkling beverage according to claim 1 or 2, further comprising any one or more of an aroma component, a colorant, a foaming agent, and a sour agent.
  4. 　前記苦味物質がクアシンである、請求項２又は３に記載のビール様発泡性飲料。 The beer-like sparkling beverage according to claim 2 or 3, wherein the bitter substance is quasine.
  5. 　前記苦味物質がクアシンであり、クアシン含有量が３０～９０ｐｐｂである、請求項４に記載のビール様発泡性飲料。 The beer-like sparkling beverage according to claim 4, wherein the bitter substance is quasine and the quasine content is 30 to 90 ppb.
  6. 　発酵工程を経ずに製造された、請求項１～５のいずれか一項に記載のビール様発泡性飲料。 The beer-like sparkling beverage according to any one of claims 1 to 5, which is produced without undergoing a fermentation process.
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