WO2016063823A1 - Non-fermented beer-like effervescent drink - Google Patents

Non-fermented beer-like effervescent drink Download PDF

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Publication number
WO2016063823A1
WO2016063823A1 PCT/JP2015/079400 JP2015079400W WO2016063823A1 WO 2016063823 A1 WO2016063823 A1 WO 2016063823A1 JP 2015079400 W JP2015079400 W JP 2015079400W WO 2016063823 A1 WO2016063823 A1 WO 2016063823A1
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Prior art keywords
beer
sparkling beverage
fermented beer
beverage according
fermented
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PCT/JP2015/079400
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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 WO2016063823A1 publication Critical patent/WO2016063823A1/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 non-fermented beer-like sparkling beverage having a bitter taste like beer even when hops are not used as a raw material.
  • non-fermented beer-like sparkling beverages that are manufactured without undergoing a fermentation process can be manufactured without requiring a special fermentation device, and are therefore suitable for mass production at low cost.
  • hops are used in a non-fermentable beer-like sparkling beverage, a favorable bitter taste can be imparted, but the raw odor derived from hops that is originally reduced during fermentation tends to remain in the product.
  • non-fermented beer-like sparkling beverages manufactured without using hops have a problem that the bitterness typical of beer is inferior.
  • bitter substances to be blended in beverages are known.
  • hop-derived bitter substances for example, hop-derived bitter substances, caffeine, gentian extract, peptides, theobromine, aloin, naringin, sagebrush extract, ⁇ -glucooligosaccharide And kina extract and the like.
  • a method of containing sodium gluconate is disclosed in order to suppress the flavor variation that occurs when a sweetener, a sour agent, and a bitter substance are selected and mixed (see, for example, Patent Document 1).
  • a method of imparting an alcohol feeling by adjusting the concentration of a sour agent and a bitter substance within a specific range is also disclosed (for example, see Patent Document 2).
  • the present invention aims to provide a non-fermented beer-like sparkling beverage having a bitter taste like beer even when hop is not used as a raw material.
  • the present inventors can achieve a bitter taste like beer by appropriately combining two or more specific bitter substances in a non-fermented beer-like sparkling beverage.
  • the present invention was completed.
  • the non-fermented beer-like sparkling beverages according to the present invention are the following [1] to [9].
  • [1] A non-fermented beer-like sparkling beverage containing two or more bitter substances selected from the group consisting of quasine, abstintin, naringin, gentio-oligosaccharide, peptide, mineral, and caramel.
  • [2] The non-fermented beer-like sparkling beverage according to [1], manufactured without using hop as a raw material.
  • [4] The non-fermenting beer-like foaming property according to any one of the above [1] to [3], comprising quasine and at least one bitter substance selected from the group consisting of abstin, naringin, gentio-oligosaccharide, and caramel Beverages.
  • [5] The non-fermented beer-like sparkling beverage according to any one of [1] to [3], comprising quasine and naringin or caramel.
  • [6] The non-fermented beer-like sparkling beverage according to [4] or [5], wherein the quasine content is 30 to 90 ppb.
  • [7] The non-fermented beer-like sparkling beverage according to any one of [4] to [6], wherein the caramel content is 150 to 1800 ppm.
  • a non-fermented beer-like sparkling beverage having a bitter taste like beer can be obtained even when hop is not used as a raw material.
  • beer-likeness means a taste pronounced of flavored beer regardless of the product name and display.
  • beer-like effervescent beverages are flavors and tastes similar to or similar to beer, regardless of alcohol content, presence or absence of malt and hops, and presence or absence of fermentation.
  • a sparkling beverage having a texture.
  • non-fermented beer-like sparkling beverage in the present invention and the specification of the present application refers to a beverage manufactured without undergoing a fermentation process and having a beer-like and sparkling property due to carbon dioxide gas.
  • the non-fermented beer-like sparkling beverage may be an alcoholic beverage, or a so-called non-alcoholic beverage or low-alcoholic beverage having an alcohol content of less than 1% by volume. Specific examples include sparkling liquor, low alcohol sparkling beverages, non-alcoholic beer and the like.
  • the non-fermented beer-like sparkling beverage according to the present invention comprises two or more bitter substances selected from the group consisting of quasine, abstintin, naringin, gentiooligosaccharide, peptide, mineral, and caramel (caramelization reaction product of sugar). It is characterized by containing.
  • two or more specific bitter substances in combination as a bitter substance used as a raw material for non-fermented beer-like sparkling beverages, a bitter taste similar to or similar to the bitter taste of beer derived from hops can be imparted.
  • 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 non-fermenting beer-like sparkling beverage according to the present invention preferably contains at least quasine as a bitter substance.
  • the quasine content of the non-fermented beer-like sparkling beverage is preferably 30 to 90 ppb, more preferably 40 to 80 ppb, and even more preferably 40 to 60 ppb. .
  • the non-fermenting beer-like sparkling beverage according to the present invention preferably contains, as a bitter substance, quasine and one or more bitter substances selected from the group consisting of abstin, naringin, gentio-oligosaccharide, and caramel, It is more preferable to contain quasine and naringin or caramel since it can exhibit a bitter taste similar to or similar to hops and beer.
  • the naringin content of the non-fermenting beer-like sparkling beverage is preferably 1 to 30 ppm, more preferably 3 to 15 ppm, and more preferably 5 to 10 ppm. Further preferred.
  • the caramel content of the non-fermented beer-like sparkling beverage is preferably 150 to 1800 ppm, more preferably 150 to 1500 ppm, and more preferably 300 to 1200 ppm. Further preferred.
  • the non-fermented beer-like sparkling beverage according to the present invention is preferably one that does not use hops as a raw material, but may use hops as a raw material.
  • the non-fermenting beer-like sparkling beverage according to the present invention preferably contains one or more acidulants.
  • a sour agent By containing a sour agent, a non-fermented beer-like sparkling beverage with excellent flavor balance and a stronger beer character can be obtained.
  • the acidulant is not particularly limited as long as it is an acidulant that can be blended in foods and drinks, and is appropriately determined together with the blending amount according to quality characteristics required for the final product. In the present invention, it is preferable to use an acid as a sour agent.
  • the acidulant is not particularly limited as long as it is generally used for the production of foods and drinks such as acids.
  • phosphoric acid lactic acid, citric acid, gluconic acid, malic acid, tartaric acid Phytic acid, fumaric acid, succinic acid, adipic acid, fumaric acid, and salts thereof.
  • organic acids may be used alone or in combination of two or more.
  • the non-fermented beer-like sparkling beverage according to the present invention contains an acid
  • the amount of acid added is preferably adjusted so that the pH of the beverage is 3.0 to 5.0.
  • the pH of the non-fermented 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 non-fermented beer-like sparkling beverage can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method according thereto.
  • the non-fermented 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 non-fermented beer-like sparkling beverage according to the present invention preferably contains at least one selected from the group consisting of soy dietary fiber, soy peptide, alginic acid ester, and quinayasaponin, soy dietary fiber, soy peptide And at least one selected from the group consisting of Quillaja saponins.
  • the content of the foaming agent in the non-fermented beer-like sparkling beverage according to the present invention is appropriately adjusted according to the type and combination of foaming agents used, the quality characteristics required for the final product, and the like.
  • the foaming agent is 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.
  • the colorant is further added. It can also be contained.
  • 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 chromaticity is preferably 2 ° EBC or more, more preferably 5 ° EBC or more, and further preferably 7 ° EBC or more. More preferably, it is ⁇ 16 ° EBC.
  • the chromaticity can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method according thereto.
  • EBC is a unit of chromaticity in the analysis of beer. The density of beer color is measured numerically (measured visually with a comparator having nine glass discs of EBC chromaticity, or based on absorbance at a wavelength of 430 nm). It is calculated by.
  • the non-fermented beer-like sparkling beverage according to the present invention may further contain a flavoring agent.
  • the flavoring agent include beer flavor, beer flavor, and hop flavor.
  • 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 non-fermented 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 than monosaccharides are preferable, and specific examples thereof include polysaccharides, water-soluble dietary fibers, sweet amino acids and the like.
  • a sweetness component having a relatively low sweetness level moderate sweetness is imparted, and the body feeling and richness become stronger, and a non-fermented 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.
  • a high-sensitivity sweetener may be used because sufficient sweetness can be achieved with a small amount of content and calories can be suppressed.
  • the high-sensitivity sweetener include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, and sucralose.
  • the non-fermenting beer-like sparkling beverage according to the present invention may be produced using malt, wheat such as barley and wheat, beans such as rice, corn and soybean, potatoes, and the like as raw materials.
  • malt such as barley and wheat
  • beans such as rice, corn and soybean, potatoes, and the like as raw materials.
  • the non-fermented beer-like sparkling beverage according to the present invention is preferably produced without using malt as a raw material.
  • the non-fermented 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 ethanol concentration in the beverage is preferably 1% by volume or more and less than 10% by volume, more preferably 1 to 9% by volume, and more preferably 1 to 8% by volume. More preferred is 1 to 7% by volume.
  • the raw material ethanol generally used in manufacture of liquor is used for ethanol.
  • the non-fermented beer-like sparkling beverage according to the present invention 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).
  • 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 added with raw materials such as fragrances, or may be 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.
  • Example 1 In the base solution produced in Production Example 1, the concentration of quasacin extract in the beverage so that the concentration of quasine is as shown in Table 2, and the concentration of “Caramel SP” (trade name, Caramel manufactured by Amano Kogyo Co., Ltd.) in the beverage. Were added to prepare samples as shown in Table 2. Sensory evaluation about bitterness was implemented with respect to each sample. The sensory evaluation was performed on a three-level scale ( ⁇ : sufficiently beer-like bitterness, ⁇ : beer-like bitterness, x: bitterness but not beer-like bitterness) by three specialist panels. The evaluation results are shown in Table 2.
  • Example 2 In the base solution produced in Production Example 1, the concentration of quasine extract in the beverage so that the quasine concentration in Table 3 is as shown in Table 3, and the taste BT (trade name, manufactured by Organo Foodtech Co., Ltd.) Samples were prepared by adding each so as to be in Table 3. “Taste BT” is a caramel having slightly stronger bitterness than “Caramel SP”. In the same manner as in Example 1, a sensory evaluation for bitterness was performed on each sample. The evaluation results are shown in Table 3.
  • Example 3 In the base solution produced in Production Example 1, the concentration of quasacin in the beverage with the quassa extract is as shown in Table 4, and the concentration of Naringin (manufactured by Ikeda Bussan Co., Ltd.) in the beverage as in Table 4. Samples were prepared by adding each. In the same manner as in Example 1, a sensory evaluation for bitterness was performed on each sample. The evaluation results are shown in Table 4.

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Abstract

Provided is a non-fermented beer-like effervescent drink which, even not having hops as a starting material, has a beer-like bitter taste. The invention relates to: a non-fermented beer-like effervescent drink which contains two or more bitter-tasting substances selected from the group consisting of quassin, absinthin, naringin, gentiooligosaccharide, peptides, minerals, and caramel; the aforementioned non-fermented beer-like effervescent drink, produced without using hops as a starting material; and any of the aforementioned non-fermented beer-like effervescent drinks, produced without using malt as a starting material.

Description

非発酵ビール様発泡性飲料Non-fermenting beer-like sparkling beverage
　本発明は、ホップを原料としない場合であっても、ビールらしい苦味を有する非発酵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２０１４－２１７１６６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 non-fermented beer-like sparkling beverage having a bitter taste like beer even when hops are not used as a raw material.
This application claims priority based on Japanese Patent Application No. 2014-217166 filed in Japan on October 24, 2014, the contents of which are incorporated herein by reference.
　ビールとは異なり、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は、特別な発酵装置を要することなく製造することができるため、低コストで大量生産するのに向いている。非発酵性ビール様発泡性飲料においてホップを使用した場合、好ましい苦味は付与できるものの、本来発酵中に低減されるホップ由来の生臭い香気が製品に残存してしまう傾向がある。一方で、ホップを用いずに製造された非発酵ビール様発泡性飲料は、ビールらしい苦味が劣るという問題がある。 Unlike beer, non-fermented beer-like sparkling beverages that are manufactured without undergoing a fermentation process can be manufactured without requiring a special fermentation device, and are therefore suitable for mass production at low cost. When hops are used in a non-fermentable beer-like sparkling beverage, a favorable bitter taste can be imparted, but the raw odor derived from hops that is originally reduced during fermentation tends to remain in the product. On the other hand, non-fermented beer-like sparkling beverages manufactured without using hops have a problem that the bitterness typical of beer is inferior.
　非発酵ビール様発泡性飲料においては、ビールらしい風味や香味になるように、甘味料、酸味料、苦味物質、香料等を適宜添加する。飲料に配合される苦味物質としては種々のものが知られており、例えば、ホップ由来の苦味物質、カフェイン、ゲンチアナ抽出物、ペプチド類、テオブロミン、アロイン、ナリンジン、ニガヨモギ抽出物、β－グルコオリゴ糖、キナ抽出物等が挙げられる。また、単に甘味料、酸味料、苦味物質を選択して混合した場合に生じる香味のばらつき感を抑制するために、グルコン酸ナトリウムを含有させる方法が開示されている（例えば、特許文献１参照。）。その他、ノンアルコールビール様発泡性飲料において、酸味料と苦味物質の濃度を特定の範囲内に調節することによってアルコール感を付与する方法も開示されている（例えば、特許文献２参照。）。 In non-fermented beer-like effervescent beverages, sweeteners, acidulants, bitter substances, flavors, and the like are added as appropriate so as to have a beer-like flavor and flavor. Various bitter substances to be blended in beverages are known. For example, hop-derived bitter substances, caffeine, gentian extract, peptides, theobromine, aloin, naringin, sagebrush extract, β-glucooligosaccharide And kina extract and the like. In addition, a method of containing sodium gluconate is disclosed in order to suppress the flavor variation that occurs when a sweetener, a sour agent, and a bitter substance are selected and mixed (see, for example, Patent Document 1). ). In addition, in a non-alcohol beer-like sparkling beverage, a method of imparting an alcohol feeling by adjusting the concentration of a sour agent and a bitter substance within a specific range is also disclosed (for example, see Patent Document 2).
特開２０１１－２１７７０６号公報JP 2011-217706 A 特開２０１１－２５４７３１号公報JP 2011-254731 A
　ビールらしい苦味はホップ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、非発酵ビール様発泡性飲料を製造する際に、ホップに替えて１種類の苦味物質のみを使用しただけでは、ビールらしい苦味にすることが非常に困難である。 ¡The bitter taste of beer is achieved by various substances contained in hops. For this reason, when producing a non-fermented beer-like sparkling beverage, it is very difficult to make a bitter taste like beer by using only one kind of bitter substance instead of hops.
　本発明は、ホップを原料としない場合であっても、ビールらしい苦味を有する非発酵ビール様発泡性飲料を提供することを目的とする。 The present invention aims to provide a non-fermented beer-like sparkling beverage having a bitter taste like beer even when hop is not used as a raw material.
　本発明者らは、上記課題を解決すべく鋭意研究した結果、非発酵ビール様発泡性飲料において、特定の２種以上の苦味物質を適切に組み合わせて配合することによって、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 diligent research to solve the above-mentioned problems, the present inventors can achieve a bitter taste like beer by appropriately combining two or more specific bitter substances in a non-fermented beer-like sparkling beverage. The present invention was completed.
　すなわち、本発明に係る非発酵ビール様発泡性飲料は、下記［１］～［９］である。
［１］　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２種以上の苦味物質を含有する、非発酵ビール様発泡性飲料。
［２］　ホップを原料として用いずに製造された、前記［１］の非発酵ビール様発泡性飲料。
［３］　麦芽を原料として用いずに製造された、前記［１］又は［２］の非発酵ビール様発泡性飲料。
［４］　クアシンと、アブシンチン、ナリンジン、ゲンチオオリゴ糖、及びカラメル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、前記［１］～［３］のいずれかの非発酵ビール様発泡性飲料。
［５］　クアシンと、ナリンジン又はカラメルとを含有する、前記［１］～［３］のいずれかの非発酵ビール様発泡性飲料。
［６］　クアシン含有量が３０～９０ｐｐｂである、前記［４］又は［５］の非発酵ビール様発泡性飲料。
［７］　カラメル含有量が１５０～１８００ｐｐｍである、前記［４］～［６］のいずれかの非発酵ビール様発泡性飲料。
［８］　ナリンジン含有量が１～３０ｐｐｍである、前記［４］～［６］のいずれかの非発酵ビール様発泡性飲料。
［９］　さらに、酸味料及び起泡剤からなる群より選択される１種以上を含有する、前記［１］～［８］のいずれかの非発酵ビール様発泡性飲料。 That is, the non-fermented beer-like sparkling beverages according to the present invention are the following [1] to [9].
[1] A non-fermented beer-like sparkling beverage containing two or more bitter substances selected from the group consisting of quasine, abstintin, naringin, gentio-oligosaccharide, peptide, mineral, and caramel.
[2] The non-fermented beer-like sparkling beverage according to [1], manufactured without using hop as a raw material.
[3] The non-fermented beer-like sparkling beverage according to [1] or [2], which is produced without using malt as a raw material.
[4] The non-fermenting beer-like foaming property according to any one of the above [1] to [3], comprising quasine and at least one bitter substance selected from the group consisting of abstin, naringin, gentio-oligosaccharide, and caramel Beverages.
[5] The non-fermented beer-like sparkling beverage according to any one of [1] to [3], comprising quasine and naringin or caramel.
[6] The non-fermented beer-like sparkling beverage according to [4] or [5], wherein the quasine content is 30 to 90 ppb.
[7] The non-fermented beer-like sparkling beverage according to any one of [4] to [6], wherein the caramel content is 150 to 1800 ppm.
[8] The non-fermented beer-like sparkling beverage according to any one of [4] to [6], wherein the content of naringin is 1 to 30 ppm.
[9] The non-fermented beer-like sparkling beverage according to any one of [1] to [8], further comprising at least one selected from the group consisting of a sour agent and a foaming agent.
　本発明により、ホップを原料としない場合であっても、ビールらしい苦味を有する非発酵ビール様発泡性飲料を得ることができる。 According to the present invention, a non-fermented beer-like sparkling beverage having a bitter taste like beer can be obtained even when hop is not used as a raw material.
　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非発酵ビール様発泡性飲料とは、発酵工程を経ずに製造される飲料であって、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。非発酵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。具体的には、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。 In addition, the non-fermented beer-like sparkling beverage in the present invention and the specification of the present application refers to a beverage manufactured without undergoing a fermentation process and having a beer-like and sparkling property due to carbon dioxide gas. The non-fermented beer-like sparkling beverage may be an alcoholic beverage, or a so-called non-alcoholic beverage or low-alcoholic beverage having an alcohol content of less than 1% by volume. Specific examples include sparkling liquor, low alcohol sparkling beverages, non-alcoholic beer and the like.
　本発明に係る非発酵ビール様発泡性飲料は、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２種以上の苦味物質を含有することを特徴とする。非発酵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 non-fermented beer-like sparkling beverage according to the present invention comprises two or more bitter substances selected from the group consisting of quasine, abstintin, naringin, gentiooligosaccharide, peptide, mineral, and caramel (caramelization reaction product of sugar). It is characterized by containing. By using two or more specific bitter substances in combination as a bitter substance used as a raw material for non-fermented beer-like sparkling beverages, a bitter taste similar to or similar to the bitter taste of beer derived from hops can be imparted.
　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.
　本発明に係る非発酵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。本発明に係る非発酵ビール様発泡性飲料がクアシンを含有する場合、非発酵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 non-fermenting beer-like sparkling beverage according to the present invention preferably contains at least quasine as a bitter substance. When the non-fermented beer-like sparkling beverage according to the present invention contains quasine, the quasine content of the non-fermented beer-like sparkling beverage is preferably 30 to 90 ppb, more preferably 40 to 80 ppb, and even more preferably 40 to 60 ppb. .
　クアシンは舌に残るイガイガした苦味であり、クアシン単独使用では、ホップに類似した苦味を達成することはできない。クアシンとは苦味の質や苦味が感じられるピークの異なる苦味物質をクアシンと共に配合することにより、ビールらしい厚みのある苦味を達成することができる。本発明に係る非発酵ビール様発泡性飲料としては、苦味物質として、クアシンと、アブシンチン、ナリンジン、ゲンチオオリゴ糖、及びカラメル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が好ましく、よりホップと同質又は近似したビールらしい厚みのある苦味を呈することができるため、クアシンとナリンジン又はカラメルとを含有することがより好ましい。 QUASIN is a bitter bitter taste that remains on the tongue, and QUASIN alone cannot achieve a bitter taste similar to hops. By combining quasins with bitterness substances having different peak quality and bitterness with quasins, it is possible to achieve a thick bitterness like beer. The non-fermenting beer-like sparkling beverage according to the present invention preferably contains, as a bitter substance, quasine and one or more bitter substances selected from the group consisting of abstin, naringin, gentio-oligosaccharide, and caramel, It is more preferable to contain quasine and naringin or caramel since it can exhibit a bitter taste similar to or similar to hops and beer.
　本発明に係る非発酵ビール様発泡性飲料がクアシンとナリンジンを含有する場合、非発酵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 non-fermented beer-like sparkling beverage according to the present invention contains quasine and naringin, the naringin content of the non-fermenting beer-like sparkling beverage is preferably 1 to 30 ppm, more preferably 3 to 15 ppm, and more preferably 5 to 10 ppm. Further preferred.
　本発明に係る非発酵ビール様発泡性飲料がクアシンとカラメルを含有する場合、非発酵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 non-fermented beer-like sparkling beverage according to the present invention contains quasine and caramel, the caramel content of the non-fermented beer-like sparkling beverage is preferably 150 to 1800 ppm, more preferably 150 to 1500 ppm, and more preferably 300 to 1200 ppm. Further preferred.
　クアシン等の特定の苦味物質を２種以上組み合わせて配合することにより、ホップと同質又は近似した苦味を呈することができる。このため、本発明に係る非発酵ビール様発泡性飲料としては、ホップを原料としないものが好ましいが、ホップを原料としてもよい。 By combining two or more kinds of specific bitter substances such as quasine, a bitter taste similar to or close to that of hops can be exhibited. For this reason, the non-fermented beer-like sparkling beverage according to the present invention is preferably one that does not use hops as a raw material, but may use hops as a raw material.
　本発明に係る非発酵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非発酵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い。当該酸味料としては、酸などの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、リン酸、乳酸、クエン酸、グルコン酸、リンゴ酸、酒石酸、フィチン酸、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 non-fermenting beer-like sparkling beverage according to the present invention preferably contains one or more acidulants. By containing a sour agent, a non-fermented beer-like sparkling beverage with excellent flavor balance and a stronger beer character can be obtained. The acidulant is not particularly limited as long as it is an acidulant that can be blended in foods and drinks, and is appropriately determined together with the blending amount according to quality characteristics required for the final product. In the present invention, it is preferable to use an acid as a sour agent. The acidulant is not particularly limited as long as it is generally used for the production of foods and drinks such as acids. For example, phosphoric acid, lactic acid, citric acid, gluconic acid, malic acid, tartaric acid Phytic acid, fumaric acid, succinic acid, 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。本発明に係る非発酵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。本発明に係る非発酵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 non-fermented 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 non-fermented 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、本発明に係る非発酵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。非発酵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 non-fermented 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 non-fermented beer-like sparkling beverage can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method according thereto.
　本発明に係る非発酵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。本発明に係る非発酵ビール様発泡性飲料としては、大豆食物繊維、大豆ペプチド、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、大豆ペプチド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。本発明に係る非発酵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。本発明に係る非発酵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 non-fermented 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 non-fermented beer-like sparkling beverage according to the present invention preferably contains at least one selected from the group consisting of soy dietary fiber, soy peptide, alginic acid ester, and quinayasaponin, soy dietary fiber, soy peptide And at least one selected from the group consisting of Quillaja saponins. The content of the foaming agent in the non-fermented beer-like sparkling beverage according to the present invention is appropriately adjusted according to the type and combination of foaming agents used, the quality characteristics required for the final product, and the like. As the non-fermented 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。本発明に係る非発酵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 non-fermented beer-like sparkling beverage according to the present invention, when the caramel is not used as the bitter substance, or when the color of the drink does not reach the desired chromaticity with the caramel amount used as the bitter substance, the colorant is further added. It can also be contained. 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.
　本発明に係る非発酵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。 As the non-fermented beer-like sparkling beverage according to the present invention, the chromaticity is preferably 2 ° EBC or more, more preferably 5 ° EBC or more, and further preferably 7 ° EBC or more. More preferably, it is ˜16 ° EBC. The chromaticity can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method according thereto. EBC is a unit of chromaticity in the analysis of beer. The density of beer color is measured numerically (measured visually with a comparator having nine glass discs of EBC chromaticity, or based on absorbance at a wavelength of 430 nm). It is calculated by.
　本発明に係る非発酵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。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 non-fermented 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 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.
　本発明に係る非発酵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、単糖よりも、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非発酵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。また、該甘味成分としては、少量の含有量で充分な甘味を達成でき、かつカロリーも抑えられることから、高感度甘味料を使用してもよい。当該高感度甘味料としては、アセスルファムカリウム、アスパルテーム、ステビア、酵素処理ステビア、スクラロース等が挙げられる。 The non-fermented 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 than monosaccharides are preferable, and specific examples thereof include polysaccharides, water-soluble dietary fibers, sweet amino acids and the like. By using a sweetness component having a relatively low sweetness level, moderate sweetness is imparted, and the body feeling and richness become stronger, and a non-fermented 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. In addition, as the sweetening component, a high-sensitivity sweetener may be used because sufficient sweetness can be achieved with a small amount of content and calories can be suppressed. Examples of the high-sensitivity sweetener include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, and sucralose.
　本発明に係る非発酵ビール様発泡性飲料としては、麦芽、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。麦汁は発酵させない場合には青臭い不快臭が残存するため、本発明に係る非発酵ビール様発泡性飲料としては、特に、麦芽を原料として用いずに製造されたものが好ましい。 The non-fermenting beer-like sparkling beverage according to the present invention may be produced using malt, wheat such as barley and wheat, beans such as rice, corn and soybean, potatoes, and the like as raw materials. When wort is not fermented, a blue unpleasant odor remains, and therefore, the non-fermented beer-like sparkling beverage according to the present invention is preferably produced without using malt as a raw material.
　本発明に係る非発酵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。本発明に係る非発酵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 non-fermented 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 non-fermented 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, and more preferably 1 to 8% by volume. More preferred is 1 to 7% by volume. In addition, the raw material ethanol generally used in manufacture of liquor is used for ethanol.
　本発明に係る非発酵ビール様発泡性飲料は、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。 The non-fermented beer-like sparkling beverage according to the present invention can be produced, for example, by a method (mixing method) of mixing raw materials. Specifically, it can be produced by a production method having the following steps (a) to (b).
(A) a step of preparing a preparation liquid by mixing 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、さらに香料等の原料を添加してもよく、また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 added with raw materials such as fragrances, or may be 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.
［製造例１（ベース液の調製）］
　表１に記載の組成により調合液を調製した後、これに炭酸ガスを３．０ｇａｓ ｖｏｌになるように加えることにより、ベース液を調製した。ベース液の原料としては、表１中に示す松谷化学株式会社の「ファイバーソルII」（製品名）、不二製油株式会社の「ソヤファイブ－Ｓ－ＬＮ」（製品名）、キリン協和フーズ株式会社の「サネット」（製品名）、第一アルコール株式会社の「酒類原料用アルコール」、和光純薬工業株式会社の「リン酸」、「クエン酸」及び「リンゴ酸」を用いた。 [Production Example 1 (Preparation of base solution)]
After preparing the preparation liquid by the composition of Table 1, the base liquid was prepared by adding a carbon dioxide gas to this so that it might become 3.0 gas vol. The raw materials for the base liquid include “Fiber Sol II” (product name) from Matsutani Chemical Co., Ltd., “Soya Five-S-LN” (product name) from Fuji Oil Co., Ltd., and Kirin Kyowa Foods Co., Ltd. “Sanet” (product name), “Alcohol for alcoholic beverages” of Daiichi Alcohol Co., Ltd., “Phosphoric acid”, “citric acid” and “malic acid” of Wako Pure Chemical Industries, Ltd. were used.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
［実施例１］
　製造例１で製造したベース液に、クワッサ抽出物を飲料中のクアシン濃度が表２となるように、また、「カラメルＳＰ」（商品名、天野実業株式会社製のカラメル）を飲料中の濃度が表２となるように、それぞれ添加してサンプルを調製した。各サンプルに対して、苦味についての官能評価を実施した。官能評価は、３名の専門パネルにより３段階評価（◎：十分にビールらしい苦味である、○：ビールらしい苦味がある、×：苦味はあるが、ビールらしい苦味ではない）にて行った。評価結果を表２に示す。 [Example 1]
In the base solution produced in Production Example 1, the concentration of quasacin extract in the beverage so that the concentration of quasine is as shown in Table 2, and the concentration of “Caramel SP” (trade name, Caramel manufactured by Amano Kogyo Co., Ltd.) in the beverage. Were added to prepare samples as shown in Table 2. Sensory evaluation about bitterness was implemented with respect to each sample. The sensory evaluation was performed on a three-level scale (◎: sufficiently beer-like bitterness, ○: beer-like bitterness, x: bitterness but not beer-like bitterness) by three specialist panels. The evaluation results are shown in Table 2.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　この結果、クアシン単独使用では、舌にイガイガ感が残り、苦味の質としてはビールらしさに欠けていたが、クアシン３０～９０ｐｐｂを含有させたサンプルのうち、カラメル１５０～１２００ｐｐｍも含有させたものでは、ビールらしい厚みのある苦味を達成することができた。 As a result, when quasin alone was used, the mussel feeling remained on the tongue and the quality of bitterness was lacking in beer quality, but among samples containing quacin 30-90 ppb, caramel 150-1200 ppm was also included. And we were able to achieve a bitter taste like beer.
［実施例２］
　製造例１で製造したベース液に、クワッサ抽出物を飲料中のクアシン濃度が表３となるように、また、「テイストＢＴ」（商品名、オルガノフードテック株式会社製）を飲料中の濃度が表３となるように、それぞれ添加してサンプルを調製した。「テイストＢＴ」は、「カラメルＳＰ」よりもやや苦味の強いカラメルである。実施例１と同様にして、各サンプルに対して、苦味についての官能評価を実施した。評価結果を表３に示す。 [Example 2]
In the base solution produced in Production Example 1, the concentration of quasine extract in the beverage so that the quasine concentration in Table 3 is as shown in Table 3, and the taste BT (trade name, manufactured by Organo Foodtech Co., Ltd.) Samples were prepared by adding each so as to be in Table 3. “Taste BT” is a caramel having slightly stronger bitterness than “Caramel SP”. In the same manner as in Example 1, a sensory evaluation for bitterness was performed on each sample. The evaluation results are shown in Table 3.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　この結果、実施例１と同様に、クアシン３０～９０ｐｐｂを含有させたサンプルのうち、カラメル１５０～１２００ｐｐｍも含有させたものでは、ビールらしい厚みのある苦味を達成することができた。 As a result, in the same manner as in Example 1, among samples containing quasine 30 to 90 ppb, those containing caramel 150 to 1200 ppm could achieve a bitter taste like beer.
［実施例３］
　製造例１で製造したベース液に、クワッサ抽出物を飲料中のクアシン濃度が表４となるように、また、ナリンジン（池田物産株式会社製）を飲料中の濃度が表４となるように、それぞれ添加してサンプルを調製した。実施例１と同様にして、各サンプルに対して、苦味についての官能評価を実施した。評価結果を表４に示す。 [Example 3]
In the base solution produced in Production Example 1, the concentration of quasacin in the beverage with the quassa extract is as shown in Table 4, and the concentration of Naringin (manufactured by Ikeda Bussan Co., Ltd.) in the beverage as in Table 4. Samples were prepared by adding each. In the same manner as in Example 1, a sensory evaluation for bitterness was performed on each sample. The evaluation results are shown in Table 4.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　この結果、クアシン３０～５０ｐｐｂとナリンジン１～３０ｐｐｍを含有させたものと、クアシン９０ｐｐｂとナリンジン１～１５ｐｐｍを含有させたものでは、ビールらしい厚みのある苦味を達成することができた。 As a result, a thick bitter taste typical of beer could be achieved with quasine 30 to 50 ppb and naringin 1 to 30 ppm and with quasine 90 ppb and naringin 1 to 15 ppm.
［比較例］
　製造例１で製造したベース液に、クワッサ抽出物を飲料中のクアシン濃度が表５となるように、また、カフェイン（白鳥製薬株式会社製）を飲料中の濃度が表５となるように、それぞれ添加してサンプルを調製した。実施例１と同様にして、各サンプルに対して、苦味についての官能評価を実施した。評価結果を表５に示す。 [Comparative example]
In the base solution produced in Production Example 1, the concentration of quasacin extract in the beverage is as shown in Table 5, and the concentration of caffeine (manufactured by Shiratori Pharmaceutical Co., Ltd.) in the beverage as shown in Table 5. , Each was added to prepare a sample. In the same manner as in Example 1, a sensory evaluation for bitterness was performed on each sample. The evaluation results are shown in Table 5.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　この結果、クアシンとカフェインを組合せて含有させたサンプルでは、舌に貼り付くような苦味が強調され、ビールらしい苦味を達成することができなかった。 As a result, in the sample containing a combination of quasine and caffeine, the bitter taste sticking to the tongue was emphasized, and the bitter taste like beer could not be achieved.

Claims (9)

  1. 　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２種以上の苦味物質を含有する、非発酵ビール様発泡性飲料。 Non-fermented beer-like sparkling beverage containing two or more bitter substances selected from the group consisting of quasine, abstintin, naringin, gentio-oligosaccharide, peptide, mineral, and caramel.
  2. 　ホップを原料として用いずに製造された、請求項１に記載の非発酵ビール様発泡性飲料。 The non-fermented beer-like sparkling beverage according to claim 1, which is produced without using hop as a raw material.
  3. 　麦芽を原料として用いずに製造された、請求項１又は２に記載の非発酵ビール様発泡性飲料。 The non-fermented beer-like sparkling beverage according to claim 1 or 2, produced without using malt as a raw material.
  4. 　クアシンと、アブシンチン、ナリンジン、ゲンチオオリゴ糖、及びカラメル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、請求項１～３のいずれか一項に記載の非発酵ビール様発泡性飲料。 The non-fermenting beer-like sparkling beverage according to any one of claims 1 to 3, comprising quasine and at least one bitter substance selected from the group consisting of abstin, naringin, gentio-oligosaccharide, and caramel.
  5. 　クアシンと、ナリンジン又はカラメルとを含有する、請求項１～３のいずれか一項に記載の非発酵ビール様発泡性飲料。 The non-fermented beer-like sparkling beverage according to any one of claims 1 to 3, comprising quasine and naringin or caramel.
  6. 　クアシン含有量が３０～９０ｐｐｂである、請求項４又は５に記載の非発酵ビール様発泡性飲料。 The non-fermented beer-like sparkling beverage according to claim 4 or 5, wherein the quasine content is 30 to 90 ppb.
  7. 　カラメル含有量が１５０～１８００ｐｐｍである、請求項４～６のいずれか一項に記載の非発酵ビール様発泡性飲料。 The non-fermented beer-like sparkling beverage according to any one of claims 4 to 6, wherein the caramel content is 150 to 1800 ppm.
  8. 　ナリンジン含有量が１～３０ｐｐｍである、請求項４～６のいずれか一項に記載の非発酵ビール様発泡性飲料。 The non-fermented beer-like sparkling beverage according to any one of claims 4 to 6, wherein the content of naringin is 1 to 30 ppm.
  9. 　さらに、酸味料及び起泡剤からなる群より選択される１種以上を含有する、請求項１～８のいずれか一項に記載の非発酵ビール様発泡性飲料。 The non-fermented beer-like sparkling beverage according to any one of claims 1 to 8, further comprising at least one selected from the group consisting of a sour agent and a foaming agent.
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