WO2016140065A1 - Non-fermented beer taste beverage - Google Patents

Non-fermented beer taste beverage Download PDF

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Publication number
WO2016140065A1
WO2016140065A1 PCT/JP2016/054562 JP2016054562W WO2016140065A1 WO 2016140065 A1 WO2016140065 A1 WO 2016140065A1 JP 2016054562 W JP2016054562 W JP 2016054562W WO 2016140065 A1 WO2016140065 A1 WO 2016140065A1
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Prior art keywords
acid
fermented beer
beer
taste
taste beverage
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PCT/JP2016/054562
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French (fr)
Japanese (ja)
Inventor
道代 竹田
慎介 伊藤
尚子 金山
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アサヒビール株式会社
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Priority to JP2017503407A priority Critical patent/JP6775489B2/en
Publication of WO2016140065A1 publication Critical patent/WO2016140065A1/en

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    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances

Definitions

  • the present invention relates to a non-fermented beer-taste beverage having a sour taste that is similar to beer even though it is manufactured without undergoing a fermentation process.
  • non-fermented beer-taste beverages that are produced without undergoing a fermentation process with yeast can adjust the content of calories and carbohydrates within the desired range by adjusting the composition of the raw materials used. It is easy to mention.
  • Non-fermented beer-taste beverages are generally produced by mixing raw materials such as malt extract, hop extract, acidulant, and sweetener, and introducing carbon dioxide into the resulting preparation.
  • raw materials such as malt extract, hop extract, acidulant, and sweetener
  • ethanol By mixing ethanol as a raw material, a non-fermented beer-taste beverage containing alcohol is produced.
  • hop extract quassin or naringin may be used as a bitterness-imparting substance.
  • acidulants organic acids such as phosphoric acid, citric acid and malic acid are widely used.
  • non-fermented beer-taste beverages obtained by mixing each raw material, the taste of acidulants and sweeteners is prominent, and the taste set tends to be weak.
  • Various methods have been disclosed to harmonize the taste of non-fermented beer-taste beverages.
  • Patent Documents 1 and 2 in a non-fermented beer-taste beverage containing a bitter substance and citric acid and / or malic acid, the monotonization of the flavor of the whole beverage due to an unpleasant sharp sourness protrusion and bitterness reduction is improved. Therefore, a method of adding a small amount of a thickener such as alginic acid or lowering the pH to 3.7 or lower is disclosed.
  • the object of the present invention is to provide a non-fermented beer-taste beverage having a sour taste like beer that is suppressed in spite of being produced without undergoing a fermentation process.
  • gluconic acid is not an acidulant such as phosphoric acid, citric acid and malic acid, which is generally used as an acidulant in non-fermented beer-taste beverages.
  • phytic acid by using phytic acid together, it was found that the projecting sourness can be reduced while maintaining the necessary pH, and a beer-like sourness can be imparted, thereby completing the present invention.
  • Non-fermented beer-taste beverages according to the present invention are the following [1] to [9].
  • [1] A non-fermented beer-taste beverage containing gluconic acid and phytic acid.
  • taste beverage is the concentration ratio of phytic acid to gluconic acid.
  • the non-fermented beer-taste beverage according to the present invention has an unpleasant sourness protrusion and a small miscellaneous taste, but has a moderate irritation (inflation) due to sourness and has a beer-like sourness, a very balanced taste.
  • beer-likeness means a taste pronounced of flavored beer regardless of the product name and display. That is, the beer-taste beverage is an effervescent beverage having a taste / taste and texture equivalent to or similar to beer regardless of the alcohol content, the presence or absence of malt and hops.
  • non-fermented beer-taste beverage in the present invention and the present specification means a beverage produced without going through a fermentation process, and means a beverage having a beer character and a foaming property by carbon dioxide gas.
  • the non-fermented beer-taste beverage may be an alcoholic beverage, a so-called non-alcoholic beverage having an ethanol content of less than 0.05% by volume, and a so-called low alcohol having an ethanol content of less than 1% by volume. It may be a beverage. Specific examples include beer, sparkling liquor, low alcohol sparkling beverage, non-alcoholic beer and the like.
  • the non-fermented beer-taste beverage according to the present invention is characterized by containing gluconic acid and phytic acid. Since the acidity by citric acid or malic acid is a sharp tip, the acidity is prominent in non-fermented beer-taste beverages using these as acidulants. In addition, when only gluconic acid is used as an acidulant, it becomes a watery and unreliable acidity, and when only phytic acid is used as an acidulant, there is a gentle acidity with miscellaneous taste and astringency, Is inferior to beer.
  • non-fermented beer-taste beverage according to the present invention uses gluconic acid and phytic acid in combination, the sour protrusion is reduced while maintaining the necessary pH, and has a more beer-like sourness.
  • “beer-like acidity” means that there is no unpleasant protruding acidity and there is no miscellaneous taste, but there is an appropriate stimulus (inflection) due to acidity.
  • the content of gluconic acid and phytic acid in the non-fermented beer-taste beverage according to the present invention is glucone.
  • the concentration ratio of phytic acid to acid ([phytic acid concentration] / [gluconic acid concentration]) is preferably in the range of 0.10 to 0.70, preferably in the range of 0.10 to 0.60. Is more preferably in the range of 0.15 to 0.50, still more preferably in the range of 0.30 to 0.50.
  • the content of gluconic acid in the non-fermented beer-taste beverage according to the present invention is preferably 0.055 to 0.120 mass / volume% (550 to 1200 ppm), and 0.060 to 0.100 mass / volume. %, More preferably 0.060 to 0.070 mass / volume%.
  • the content of phytic acid in the non-fermented beer-taste beverage according to the present invention is preferably 0.010 to 0.037 mass / volume% (100 to 370 ppm), and 0.013 to 0.030 mass / volume. %, More preferably from 0.015 to 0.030 mass / volume%, still more preferably from 0.026 to 0.030 mass / volume%.
  • the non-fermented beer-taste beverage according to the present invention preferably further contains phosphoric acid in addition to gluconic acid and phytic acid.
  • phosphoric acid content in the non-fermented beer-taste beverage according to the present invention is preferably 0.005 to 0.020 mass / volume% (50 to 200 ppm), and 0.010 to 0.018 mass / volume. %, More preferably 0.010 to 0.015 mass / volume%.
  • the pH of the non-fermented beer-taste beverage according to the present invention is preferably from 3.0 to 4.5, more preferably from 3.0 to less than 4.0, and even more preferably from 3.5 to less than 4.0.
  • the pH of the beverage is within the range, even when gluconic acid and phytic acid are contained in sufficient amounts to achieve a beer-like acidity, a balance of taste can be stably achieved.
  • the non-fermented beer-taste beverage according to the present invention preferably contains soy peptide in addition to gluconic acid and the like.
  • soy peptide By containing soy peptide, the pH of the beverage can be further stabilized.
  • the soy peptide can also function as a foaming agent.
  • the soy peptide decomposes the separated soy protein curd with an enzyme or the like, and adjusts the pH to acidic by adding an acid such as citric acid to the obtained aqueous solution of proteolysate to cause isoelectric point precipitation, This can be prepared by filtering the diatomaceous earth to remove insoluble matter.
  • the isolation soybean protein curd can be prepared by water-extracting the defatted soybean which defatted soybean, and carrying out acid precipitation, for example.
  • the non-fermented beer-taste beverage according to the present invention preferably further contains water-soluble dietary fiber.
  • 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. Water-soluble dietary fiber can increase the richness. Moreover, since the water-soluble dietary fiber further functions as a foaming agent, a non-fermented beer-taste beverage with good foam quality can be obtained without adding a separate foaming agent.
  • the water-soluble dietary fiber include soybean dietary fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum degradation product, pectin, gum arabic and the like. As the non-fermented beer-taste beverage according to the present invention, those containing soy dietary fiber are preferable.
  • the non-fermented beer-taste beverage according to the present invention may contain a foaming agent other than soy peptide or water-soluble dietary fiber.
  • a foaming agent other than soy peptide or water-soluble dietary fiber.
  • the foaming agent include soybean saponin, alginic acid ester, kiraya saponin, and the like. These foaming agents may be used alone or in combination of two or more.
  • the non-fermented beer-taste beverage according to the present invention preferably further 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, sweet amino acids, and high-sensitivity sweeteners.
  • 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.
  • sweet amino acid examples include alanine and glycine, and alanine is preferable.
  • high-sensitivity sweetener examples include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, and sucralose.
  • a high-sensitivity sweetener because sufficient sweetness can be achieved with a small amount of content and calories can be suppressed.
  • the non-fermented beer-taste beverage according to the present invention preferably has a low saccharide content, and the saccharide concentration is 0. What is 5 g / 100 mL or less is more preferable, and that whose sugar concentration is less than 0.5 g / 100 mL is more preferable.
  • the non-fermented beer-taste beverage according to the present invention preferably further contains a pigment.
  • the pigment contained in the non-fermented beer-taste beverage according to the present invention is not particularly limited as long as it is a pigment that can impart a beer-like color and can be eaten or consumed, but a caramelization reaction product (caramel pigment) Is particularly preferred.
  • the non-fermented beer-taste beverage according to the present invention preferably further contains a bitter agent.
  • the non-fermented beer-taste beverage that is the product is not particularly limited as long as it exhibits a bitter taste that is the same as or similar to that of beer, even if it is a bitter component contained in hops It may be a bitter component that is not contained in hops.
  • bittering agent specifically, magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quassin, iso- ⁇ acid, tetraiso- ⁇ acid, ⁇ -acid oxide, quinine, momordesine, quercitrin
  • bitterness-imparting ingredients such as theobromine and caffeine
  • bitterness-imparting materials such as bitter gourd, senburi tea, bitter tea, nigamomogi extract, gentian extract, and kina extract. These bitterings may use only 1 type and may use 2 or more types together.
  • the non-fermented beer-taste beverage according to the present invention may further contain a flavoring agent.
  • the flavoring agent include beer flavor, beer flavoring, and hop flavoring.
  • 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 isovalerate.
  • the non-fermented beer-taste beverage according to the present invention may be an alcoholic beverage containing ethanol, but the effect of achieving a sour taste like beer by the combined use of gluconic acid and phytic acid is more fully exhibited. Therefore, a so-called non-alcoholic beverage having an ethanol content of less than 0.05% by volume is preferred, and a non-fermented beer-taste beverage produced without using ethanol as a raw material is more preferred.
  • 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, even 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 non-fermented beer taste drink which concerns on this invention can be manufactured by the method (preparation method) which mixes each raw material, for example. 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 raw materials; and (b) a step of adding carbon dioxide gas to the preparation liquid obtained by the step (a).
  • a mixed solution is prepared by mixing 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.
  • raw material water may be mixed with solid (for example, powdered or granular) raw material and alcohol. The solid raw material is previously prepared as an aqueous solution, and these aqueous solution, alcohol, and raw water as required. You may mix.
  • 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 taste drink 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-taste 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.
  • Example 1 Indigestible dextrin (“Fiber Sol II”, manufactured by Matsutani Chemical Co., Ltd.), soy dietary fiber (“Soya Five-S-LN”, manufactured by Fuji Oil Co., Ltd.), soy peptide (“High Newt D1”, Fuji Oil Co., Ltd.) ), Caramel (Caramel SP Amano Jitsugyo Co., Ltd.), hop extract (Hop Steiner Co., Ltd.) and acesulfame potassium are mixed into the base solution, and the organic acid described in Tables 2 and 3 is added to adjust the pH to 3.
  • Samples 1-1 to 1-14 were prepared by adding 500 mL of carbonated water after adjusting to 8 and then adjusting to 1 L. The final concentrations of indigestible dextrin, soybean dietary fiber, soybean peptide, and acesulfame potassium in each sample are shown in Table 1.
  • Samples 1-3, 1-5, and 1-9 using malic acid or citric acid had a prominent acidity and were not like beer.
  • 8 and 1-10 did not show any sourness, but had a miscellaneous taste and weak inflection.
  • Sample 1-11 using phosphoric acid and gluconic acid did not protrude sourly and had sufficient inflection, but had a slight miscellaneous taste.
  • Sample 1-12 using phosphoric acid and phytic acid had a sour taste.
  • Sample 1-13 using phosphoric acid, gluconic acid and phytic acid and Sample 1-14 using gluconic acid and phytic acid have no sourness and no miscellaneous taste. It had an inflection and had a beer-like acidity.
  • Example 2 Example 1 except that gluconic acid and / or phytic acid was used as the organic acid and added so that the concentration of these organic acids in the finally prepared beverage was the concentration described in Tables 4 and 5.
  • Samples 2-1 to 2-9 were prepared in the same manner as described above. The pH of each sample and the concentration ratio of phytic acid to gluconic acid ([phytic acid concentration] / [gluconic acid concentration]) are shown in Tables 4 and 5. As a result, the pH of each sample was approximately the same.
  • Example 3 30 kg of pulverized malt and 100 L of warm water were added to the charging tank, and protein resting and saccharification were performed at a temperature in the range of 50 ° C to 76 ° C.
  • the obtained saccharified solution is filtered with a Reuter, which is a filtration tank, and then transferred to a boiling kettle.
  • a Reuter which is a filtration tank
  • the liquid volume is adjusted to 160 L, and then 60 Boiled for a minute.
  • Hot water for evaporation was added to the wort after boiling, and the hot stove was removed in a whirlpool tank, and then cooled to 3 ° C. using a plate cooler to obtain 170 L of cold wort.
  • the cold wort was diluted with deaerated water, and then filtered through diatomaceous earth to obtain a clear wort. Carbon dioxide gas was dissolved in this clear wort so as to have a gas volume of 2.9 to obtain a non-fermented beer-taste beverage (base solution) containing no alcohol.
  • Samples 3-1 to 3-2 were added to the obtained base solution by adding phosphoric acid, malic acid, citric acid, gluconic acid, and phytic acid so that the final concentrations were as shown in Table 6.
  • the sour taste of each sample was evaluated in the same manner as in Example 2.
  • the evaluation results of each sample are shown in Table 6 together with the number of specialized panels that pointed out that the acidity is strong (in the table, “Number of people who indicated acidity”) and free comments by the specialized panel.
  • sample 3-1 using phosphoric acid, malic acid, and citric acid had a slightly strong acidity and was not like beer, but sample 3 using phosphoric acid, gluconic acid, and phytic acid. In -2, the acidity did not stand out, and it was a beer-like acidity. Sample 3-1 was sour in comparison with Samples 1-3, 1-5, and 1-9 of Example 1, which did not use wort as a raw material, despite using malic acid and citric acid. The protrusion was somewhat suppressed. This is presumably because the acidity of malic acid and citric acid was somewhat suppressed by various components derived from malt.
  • Example 4 Samples 4-1 to 4-2 were prepared by adding phosphoric acid, gluconic acid, and phytic acid to the base solution prepared in Example 3 so that the final concentrations were as shown in Table 7. did.
  • the acidity of each sample like beer was evaluated in the same manner as in Example 3 except that it was performed by 8 specialist panels.
  • the evaluation results of each sample are shown in Table 7 together with the number of specialized panels that pointed out that the acidity is strong (in the table, “Number of people who indicated acidity”) and free comments by the specialized panel.
  • the sample 4-2 using gluconic acid and phytic acid had no sourness like the sample 4-1 using phosphoric acid, gluconic acid and phytic acid, and had a beer-like acidity.

Abstract

The present invention provides a non-fermented beer taste beverage which is produced without a fermentation step, is not too sour but still has a sour taste like beer. Provided are: a non-fermented beer taste beverage which contains gluconic acid and phytic acid; the non-fermented beer taste beverage as described above which also contains phosphoric acid; any of the non-fermented beer taste beverages as described above wherein the concentration ratio of phytic acid to gluconic acid ([phytic acid concentration]/[gluconic acid concentration]) is within the range of 0.10-0.70; and any of the non-fermented beer taste beverages as described above which also contains soybean peptides.

Description

非発酵ビールテイスト飲料Non-fermented beer-taste beverage
　本発明は、発酵工程を経ずに製造されているにもかかわらず、酸味の突出が抑えられており、ビールらしい酸味を有する非発酵ビールテイスト飲料に関する。
　本願は、２０１５年３月４日に、日本に出願された特願２０１５－０４２４８９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-taste beverage having a sour taste that is similar to beer even though it is manufactured without undergoing a fermentation process.
This application claims priority based on Japanese Patent Application No. 2015-042489 filed in Japan on March 4, 2015, the contents of which are incorporated herein by reference.
　近年の消費者の健康志向から、低カロリーや低糖質のビールテイスト飲料に対する需要が高まっており、ビール各社より非発酵のビールテイスト飲料が各種発売されている。原因の一つに、酵母による発酵工程を経ずに製造される非発酵ビールテイスト飲料は、使用する原料の組成を調整することにより、カロリーや糖質の含有量を所望の範囲内に調節しやすいことが挙げられる。 Demand for low-calorie and low-sugar beer-taste beverages is increasing due to consumer health in recent years, and various types of non-fermented beer-taste beverages have been released by beer companies. One of the causes is that non-fermented beer-taste beverages that are produced without undergoing a fermentation process with yeast can adjust the content of calories and carbohydrates within the desired range by adjusting the composition of the raw materials used. It is easy to mention.
　非発酵ビールテイスト飲料は、一般的に、麦芽エキス、ホップエキス、酸味料、及び甘味料等の原料を混合し、得られた調合液に炭酸ガスを導入することにより製造される。原料としてエタノールを混合することにより、アルコールを含有する非発酵のビールテイスト飲料が製造される。ホップエキスに代えて、苦味付与物質としてクワシンやナリンジンを用いる場合もある。酸味料としては、リン酸、クエン酸、リンゴ酸等の有機酸が汎用されている。 Non-fermented beer-taste beverages are generally produced by mixing raw materials such as malt extract, hop extract, acidulant, and sweetener, and introducing carbon dioxide into the resulting preparation. By mixing ethanol as a raw material, a non-fermented beer-taste beverage containing alcohol is produced. Instead of hop extract, quassin or naringin may be used as a bitterness-imparting substance. As acidulants, organic acids such as phosphoric acid, citric acid and malic acid are widely used.
　各原料を混合して得られる非発酵ビールテイスト飲料では、酸味料や甘味料の呈味が突出し、味のまとまりが弱い傾向がある。非発酵ビールテイスト飲料の味を調和させるために、各種方法が開示されている。例えば特許文献１及び２には、苦味物質とクエン酸及び／又はリンゴ酸を含有する非発酵ビールテイスト飲料において、不快な鋭い酸味の突出と苦味の減退による飲料全体の香味の単調化を改善するために、アルギン酸類等の増粘剤を少量添加したり、ｐＨを３．７以下に低下させる方法が開示されている。 In non-fermented beer-taste beverages obtained by mixing each raw material, the taste of acidulants and sweeteners is prominent, and the taste set tends to be weak. Various methods have been disclosed to harmonize the taste of non-fermented beer-taste beverages. For example, in Patent Documents 1 and 2, in a non-fermented beer-taste beverage containing a bitter substance and citric acid and / or malic acid, the monotonization of the flavor of the whole beverage due to an unpleasant sharp sourness protrusion and bitterness reduction is improved. Therefore, a method of adding a small amount of a thickener such as alginic acid or lowering the pH to 3.7 or lower is disclosed.
特開２０１４－５６号公報JP 2014-56 A 特開２０１４－５５号公報JP 2014-55 A
　本発明は、発酵工程を経ずに製造されているにもかかわらず、酸味の突出が抑えられており、ビールらしい酸味を有する非発酵ビールテイスト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 non-fermented beer-taste beverage having a sour taste like beer that is suppressed in spite of being produced without undergoing a fermentation process.
　本発明者らは、上記課題を解決すべく鋭意研究した結果、非発酵ビールテイスト飲料において酸味料として一般的に使用されているリン酸、クエン酸及びリンゴ酸などの酸味料ではなく、グルコン酸及びフィチン酸を併用することによって、必要なｐＨは保持しながら、突出する酸味を低減させ、よりビールらしい酸味を付与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 problems, the present inventors have found that gluconic acid is not an acidulant such as phosphoric acid, citric acid and malic acid, which is generally used as an acidulant in non-fermented beer-taste beverages. In addition, by using phytic acid together, it was found that the projecting sourness can be reduced while maintaining the necessary pH, and a beer-like sourness can be imparted, thereby completing the present invention.
　本発明に係る非発酵ビールテイスト飲料は、下記［１］～［９］である。
［１］　グルコン酸及びフィチン酸を含有する、非発酵ビールテイスト飲料。
［２］　さらに、リン酸を含有する、前記［１］の非発酵ビールテイスト飲料。
［３］　グルコン酸に対するフィチン酸の濃度比率（［フィチン酸濃度］／［グルコン酸濃度］）が０．１０～０．７０の範囲内である、前記［１］又は［２］の非発酵ビールテイスト飲料。
［４］　グルコン酸に対するフィチン酸の濃度比率（［フィチン酸濃度］／［グルコン酸濃度］）が０．１０～０．６０の範囲内である、前記［１］又は［２］の非発酵ビールテイスト飲料。
［５］　グルコン酸に対するフィチン酸の濃度比率（［フィチン酸濃度］／［グルコン酸濃度］）が０．１５～０．５０の範囲内である、前記［１］又は［２］の非発酵ビールテイスト飲料。
［６］　さらに、大豆ペプチドを含有する、前記［１］～［５］のいずれかの非発酵ビールテイスト飲料。
［７］　ｐＨが３．０以上４．０未満である、前記［１］～［６］のいずれかの非発酵ビールテイスト飲料。
［８］　エタノール含有量が０．０５容量％未満である、前記［１］～［７］のいずれかの非発酵ビールテイスト飲料。
［９］　エタノール含有量が０．０５容量％以上である、前記［１］～［７］のいずれかの非発酵ビールテイスト飲料。 Non-fermented beer-taste beverages according to the present invention are the following [1] to [9].
[1] A non-fermented beer-taste beverage containing gluconic acid and phytic acid.
[2] The non-fermented beer-taste beverage according to [1], further containing phosphoric acid.
[3] The non-fermented beer of [1] or [2], wherein the concentration ratio of phytic acid to gluconic acid ([phytic acid concentration] / [gluconic acid concentration]) is in the range of 0.10 to 0.70. Taste beverage.
[4] The non-fermented beer of [1] or [2], wherein the concentration ratio of phytic acid to gluconic acid ([phytic acid concentration] / [gluconic acid concentration]) is in the range of 0.10 to 0.60. Taste beverage.
[5] The non-fermented beer according to [1] or [2], wherein the concentration ratio of phytic acid to gluconic acid ([phytic acid concentration] / [gluconic acid concentration]) is in the range of 0.15 to 0.50. Taste beverage.
[6] The non-fermented beer-taste beverage according to any one of [1] to [5], further comprising a soybean peptide.
[7] The non-fermented beer-taste beverage according to any one of [1] to [6], which has a pH of 3.0 or more and less than 4.0.
[8] The non-fermented beer-taste beverage according to any one of [1] to [7], wherein the ethanol content is less than 0.05% by volume.
[9] The non-fermented beer-taste beverage according to any one of [1] to [7], wherein the ethanol content is 0.05% by volume or more.
　本発明に係る非発酵ビールテイスト飲料は、不快な酸味の突出が抑えられており、雑味が少ないが、酸味による適度な刺激（抑揚）があり、ビールらしい酸味を有する、非常に味のバランスのよいビールテイスト飲料である。 The non-fermented beer-taste beverage according to the present invention has an unpleasant sourness protrusion and a small miscellaneous taste, but has a moderate irritation (inflation) due to sourness and has a beer-like sourness, a very balanced taste. A good beer-taste beverage.
　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、ビールテイスト飲料とは、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. That is, the beer-taste beverage is an effervescent beverage having a taste / taste and texture equivalent to or similar to beer regardless of the alcohol content, the presence or absence of malt and hops.
　また、本発明及び本願明細書における非発酵ビールテイスト飲料とは、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。非発酵ビールテイスト飲料は、アルコール飲料であってもよく、エタノール含有量が０．０５容量％未満であるいわゆるノンアルコール飲料であってもよく、エタノール含有量が１容量％未満であるいわゆるローアルコール飲料であってもよい。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。 In addition, the non-fermented beer-taste beverage in the present invention and the present specification means a beverage produced without going through a fermentation process, and means a beverage having a beer character and a foaming property by carbon dioxide gas. The non-fermented beer-taste beverage may be an alcoholic beverage, a so-called non-alcoholic beverage having an ethanol content of less than 0.05% by volume, and a so-called low alcohol having an ethanol content of less than 1% by volume. It may be a beverage. Specific examples include beer, sparkling liquor, low alcohol sparkling beverage, non-alcoholic beer and the like.
　本発明に係る非発酵ビールテイスト飲料は、グルコン酸及びフィチン酸を含有することを特徴とする。クエン酸やリンゴ酸による酸味は鋭い先味であるため、これらを酸味料とした非発酵ビールテイスト飲料では、酸味が突出してしまう。また、酸味料としてグルコン酸のみを用いた場合には、水っぽく頼りない酸味となり、酸味料としてフィチン酸のみを用いた場合には、雑味と渋味を伴うだらっとした酸味があり、いずれもビールらしさに劣る。本発明に係る非発酵ビールテイスト飲料は、グルコン酸及びフィチン酸を併用するため、必要なｐＨは保持しつつ、酸味の突出が低減され、よりビールらしい酸味を有する。なお、「ビールらしい酸味」とは、不快な突出した酸味がなく、雑味もないが、酸味による適度な刺激（抑揚）があることを意味する。 The non-fermented beer-taste beverage according to the present invention is characterized by containing gluconic acid and phytic acid. Since the acidity by citric acid or malic acid is a sharp tip, the acidity is prominent in non-fermented beer-taste beverages using these as acidulants. In addition, when only gluconic acid is used as an acidulant, it becomes a watery and unreliable acidity, and when only phytic acid is used as an acidulant, there is a gentle acidity with miscellaneous taste and astringency, Is inferior to beer. Since the non-fermented beer-taste beverage according to the present invention uses gluconic acid and phytic acid in combination, the sour protrusion is reduced while maintaining the necessary pH, and has a more beer-like sourness. In addition, “beer-like acidity” means that there is no unpleasant protruding acidity and there is no miscellaneous taste, but there is an appropriate stimulus (inflection) due to acidity.
　グルコン酸に由来する酸味とフィチン酸に由来する酸味とのバランスがよく、ビールらしい酸味を達成しやすいことから、本発明に係る非発酵ビールテイスト飲料におけるグルコン酸及びフィチン酸の含有量は、グルコン酸に対するフィチン酸の濃度比率（［フィチン酸濃度］／［グルコン酸濃度］）が０．１０～０．７０の範囲内であることが好ましく、０．１０～０．６０の範囲内であることがより好ましく、０．１５～０．５０の範囲内であることがさらに好ましく、０．３０～０．５０の範囲内であることがよりさらに好ましい。 Since the balance between the acidity derived from gluconic acid and the acidity derived from phytic acid is good and it is easy to achieve a beer-like acidity, the content of gluconic acid and phytic acid in the non-fermented beer-taste beverage according to the present invention is glucone. The concentration ratio of phytic acid to acid ([phytic acid concentration] / [gluconic acid concentration]) is preferably in the range of 0.10 to 0.70, preferably in the range of 0.10 to 0.60. Is more preferably in the range of 0.15 to 0.50, still more preferably in the range of 0.30 to 0.50.
　本発明に係る非発酵ビールテイスト飲料におけるグルコン酸の含有量としては、０．０５５～０．１２０質量／容量％（５５０～１２００ｐｐｍ）であることが好ましく、０．０６０～０．１００質量／容量％であることがより好ましく、０．０６０～０．０７０質量／容量％であることがさらに好ましい。本発明に係る非発酵ビールテイスト飲料におけるフィチン酸の含有量としては、０．０１０～０．０３７質量／容量％（１００～３７０ｐｐｍ）であることが好ましく、０．０１３～０．０３０質量／容量％であることがより好ましく、０．０１５～０．０３０質量／容量％であることがさらに好ましく、０．０２６～０．０３０質量／容量％であることがよりさらに好ましい。 The content of gluconic acid in the non-fermented beer-taste beverage according to the present invention is preferably 0.055 to 0.120 mass / volume% (550 to 1200 ppm), and 0.060 to 0.100 mass / volume. %, More preferably 0.060 to 0.070 mass / volume%. The content of phytic acid in the non-fermented beer-taste beverage according to the present invention is preferably 0.010 to 0.037 mass / volume% (100 to 370 ppm), and 0.013 to 0.030 mass / volume. %, More preferably from 0.015 to 0.030 mass / volume%, still more preferably from 0.026 to 0.030 mass / volume%.
　本発明に係る非発酵ビールテイスト飲料は、グルコン酸及びフィチン酸に加えて、さらにリン酸を含有することも好ましい。これらの３種の有機酸を併用することにより、より酸味の突出が抑えられ、味のバランスがとりやすくなる。本発明に係る非発酵ビールテイスト飲料におけるリン酸の含有量としては、０．００５～０．０２０質量／容量％（５０～２００ｐｐｍ）であることが好ましく、０．０１０～０．０１８質量／容量％であることがより好ましく、０．０１０～０．０１５質量／容量％であることがさらに好ましい。 The non-fermented beer-taste beverage according to the present invention preferably further contains phosphoric acid in addition to gluconic acid and phytic acid. By using these three kinds of organic acids in combination, the sourness is prevented from protruding more easily, and the balance of the taste becomes easier. The phosphoric acid content in the non-fermented beer-taste beverage according to the present invention is preferably 0.005 to 0.020 mass / volume% (50 to 200 ppm), and 0.010 to 0.018 mass / volume. %, More preferably 0.010 to 0.015 mass / volume%.
　本発明に係る非発酵ビールテイスト飲料のｐＨは、３．０～４．５であることが好ましく、３．０以上４．０未満がより好ましく、３．５以上４．０未満がさらに好ましい。飲料のｐＨが当該範囲内であることにより、グルコン酸及びフィチン酸をビールらしい酸味を達成するために充分な量含有させた場合でも、味のバランスを安定して達成させることができる。 The pH of the non-fermented beer-taste beverage according to the present invention is preferably from 3.0 to 4.5, more preferably from 3.0 to less than 4.0, and even more preferably from 3.5 to less than 4.0. When the pH of the beverage is within the range, even when gluconic acid and phytic acid are contained in sufficient amounts to achieve a beer-like acidity, a balance of taste can be stably achieved.
　本発明に係る非発酵ビールテイスト飲料は、グルコン酸等に加えて、大豆ペプチドを含有することが好ましい。大豆ペプチドを含有させることにより、飲料のｐＨをより安定させることができる。また、大豆ペプチドは、起泡剤としても機能し得る。なお、大豆ペプチドは、例えば、分離大豆タンパクカードを酵素等により分解し、得られたタンパク分解物水溶液にクエン酸等の酸を加えてｐＨを酸性に調整して等電点沈殿を生じさせ、これを珪藻土濾過して不溶物を除去することにより調製できる。また、分離大豆タンパクカードは、例えば、大豆を脱脂した脱脂大豆を水抽出して酸沈殿させることにより調製することができる。 The non-fermented beer-taste beverage according to the present invention preferably contains soy peptide in addition to gluconic acid and the like. By containing soy peptide, the pH of the beverage can be further stabilized. The soy peptide can also function as a foaming agent. In addition, the soy peptide, for example, decomposes the separated soy protein curd with an enzyme or the like, and adjusts the pH to acidic by adding an acid such as citric acid to the obtained aqueous solution of proteolysate to cause isoelectric point precipitation, This can be prepared by filtering the diatomaceous earth to remove insoluble matter. Moreover, the isolation | separation soybean protein curd can be prepared by water-extracting the defatted soybean which defatted soybean, and carrying out acid precipitation, for example.
　本発明に係る非発酵ビールテイスト飲料は、さらに水溶性食物繊維を含有する事が好ましい。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。水溶性食物繊維は、コク感を高めることができる。また、水溶性食物繊維は、さらに起泡剤としても機能するため、別途起泡剤を配合せずとも泡品質のよい非発酵ビールテイスト飲料が得られる。水溶性食物繊維としては、例えば、大豆食物繊維、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。本発明に係る非発酵ビールテイスト飲料としては、大豆食物繊維を含有するものが好ましい。 The non-fermented beer-taste beverage according to the present invention preferably further contains water-soluble dietary fiber. 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. Water-soluble dietary fiber can increase the richness. Moreover, since the water-soluble dietary fiber further functions as a foaming agent, a non-fermented beer-taste beverage with good foam quality can be obtained without adding a separate foaming agent. Examples of the water-soluble dietary fiber include soybean dietary fiber, polydextrose, indigestible dextrin, galactomannan, inulin, guar gum degradation product, pectin, gum arabic and the like. As the non-fermented beer-taste beverage according to the present invention, those containing soy dietary fiber are preferable.
　本発明に係る非発酵ビールテイスト飲料は、大豆ペプチドや水溶性食物繊維以外の起泡剤を含有していてもよい。当該起泡剤としては、例えば、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もよい。 The non-fermented beer-taste beverage according to the present invention may contain a foaming agent other than soy peptide or water-soluble dietary fiber. Examples of the foaming agent include soybean saponin, alginic acid ester, kiraya saponin, and the like. These foaming agents may be used alone or in combination of two or more.
　本発明に係る非発酵ビールテイスト飲料は、さらに、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。当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、甘味系アミノ酸、高感度甘味料等が挙げられる。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。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。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。本発明に係る非発酵ビールテイスト飲料としては、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することが好ましい。 The non-fermented beer-taste beverage according to the present invention preferably further 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, sweet amino acids, and high-sensitivity sweeteners. 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. Examples of the sweet amino acid include alanine and glycine, and alanine is preferable. Examples of the high-sensitivity sweetener include acesulfame potassium, aspartame, stevia, enzyme-treated stevia, and sucralose. As the non-fermented beer-taste beverage according to the present invention, it is preferable to use a high-sensitivity sweetener because sufficient sweetness can be achieved with a small amount of content and calories can be suppressed.
　グルコン酸及びフィチン酸の併用により達成される酸味と、甘味とのバランスの点から、本発明に係る非発酵ビールテイスト飲料としては、糖質含有量が低いものが好ましく、糖質濃度が０．５ｇ／１００ｍＬ以下であるものがより好ましく、糖質濃度が０．５ｇ／１００ｍＬ未満であるものがさらに好ましい。 From the viewpoint of the balance between the sourness achieved by the combined use of gluconic acid and phytic acid and sweetness, the non-fermented beer-taste beverage according to the present invention preferably has a low saccharide content, and the saccharide concentration is 0. What is 5 g / 100 mL or less is more preferable, and that whose sugar concentration is less than 0.5 g / 100 mL is more preferable.
　本発明に係る非発酵ビールテイスト飲料は、さらに、色素を含有することが好ましい。本発明に係る非発酵ビールテイスト飲料が含有する色素としては、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いが、カラメル化反応物（カラメル色素）が特に好ましい。 The non-fermented beer-taste beverage according to the present invention preferably further contains a pigment. The pigment contained in the non-fermented beer-taste beverage according to the present invention is not particularly limited as long as it is a pigment that can impart a beer-like color and can be eaten or consumed, but a caramelization reaction product (caramel pigment) Is particularly preferred.
　本発明に係る非発酵ビールテイスト飲料は、さらに、苦味料を含有することが好ましい。当該苦味料としては、製品である非発酵ビールテイスト飲料において、ビールと同質若しくは近似する苦味を呈するものであれば特に限定されるものではなく、ホップ中に含まれている苦味成分であってもよく、ホップには含まれていない苦味成分であってもよい。当該苦味料としては、具体的には、マグネシウム塩、カルシウム塩、クエン酸トリブチル、クエン酸トリエチル、ナリンジン、クワシン、イソα酸、テトライソα酸、β酸の酸化物、キニーネ、モモルデシン、クエルシトリン、テオブロミン、カフェイン等の苦味付与成分、及びゴーヤ、センブリ茶、苦丁茶、ニガヨモギ抽出物、ゲンチアナ抽出物、キナ抽出物等の苦味付与素材が代表的に挙げられる。これらの苦味料は、１種類のみを用いてもよく、２種類以上を併用してもよい。 The non-fermented beer-taste beverage according to the present invention preferably further contains a bitter agent. The non-fermented beer-taste beverage that is the product is not particularly limited as long as it exhibits a bitter taste that is the same as or similar to that of beer, even if it is a bitter component contained in hops It may be a bitter component that is not contained in hops. As the bittering agent, specifically, magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quassin, iso-α acid, tetraiso-α acid, β-acid oxide, quinine, momordesine, quercitrin, Representative examples include bitterness-imparting ingredients such as theobromine and caffeine, and bitterness-imparting materials such as bitter gourd, senburi tea, bitter tea, nigamomogi extract, gentian extract, and kina extract. These bitterings may use only 1 type and may use 2 or more types together.
　本発明に係る非発酵ビールテイスト飲料としては、さらに、香味料を含有していてもよい。当該香味料としては、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。当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-taste beverage according to the present invention may further contain a flavoring agent. Examples of the flavoring agent include beer flavor, beer flavoring, and hop flavoring. 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 isovalerate.
　ノンアルコール飲料よりもアルコール飲料のほうが、酸味や甘味、苦味等の味がまとまりやすい傾向にある。このため、本発明に係る非発酵ビールテイスト飲料は、エタノールを含有するアルコール飲料であってもよいが、グルコン酸及びフィチン酸の併用によるビールらしい酸味の達成という効果がより充分に発揮されることから、エタノール含有量が０．０５容量％未満のいわゆるノンアルコール飲料であることが好ましく、原料としてエタノールを使用せずに製造された非発酵ビールテイスト飲料であることがより好ましい。 ア ル コ ー ル Alcoholic beverages tend to have more sour, sweet, and bitter tastes than non-alcoholic beverages. For this reason, the non-fermented beer-taste beverage according to the present invention may be an alcoholic beverage containing ethanol, but the effect of achieving a sour taste like beer by the combined use of gluconic acid and phytic acid is more fully exhibited. Therefore, a so-called non-alcoholic beverage having an ethanol content of less than 0.05% by volume is preferred, and a non-fermented beer-taste beverage produced without using ethanol as a raw material is more preferred.
　本発明に係る非発酵ビールテイスト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。 When the non-fermented beer-taste 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, even 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.
　本発明に係る非発酵ビールテイスト飲料は、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）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 taste drink which concerns on this invention can be manufactured by the method (preparation method) which mixes each raw material, for example. 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 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、原料を混合することにより、調合液を調製する。工程（ａ）においては、炭酸ガス以外の全ての原料を混合した調合液を調製することが好ましい。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）の原料及び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 mixed solution is prepared by mixing raw materials. In the step (a), it is preferable to prepare a mixed solution in which all raw materials other than carbon dioxide gas are mixed. 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, raw material water may be mixed with solid (for example, powdered or granular) raw material and alcohol. The solid raw material is previously prepared as an aqueous solution, and these aqueous solution, alcohol, and raw water as required. You may mix.
　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、非発酵ビールテイスト飲料を得る。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 taste drink 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テイスト飲料に対して、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-taste 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。なお、以降の実施例において、特段の表記がない限り、「％」は「質量／容量％」を意味する。 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. In the following examples, “%” means “mass / volume%” unless otherwise specified.
［実施例１］
　難消化性デキストリン（「ファイバーソルII」、松谷化学工業社製）、大豆食物繊維（「ソヤファイブ－Ｓ－ＬＮ」、不二製油社製）、大豆ペプチド（「ハイニュートＤ１」、不二製油社製）、カラメル（カラメルＳＰ　天野実業社製）、ホップエキス（ホップスタイナー社製）及びアセスルファムカリウムの混合液からなるベース液に、表２及び３に記載の有機酸を添加してｐＨが３．８になるように調整した後、炭酸水５００ｍＬを添加し、次いで１Ｌに調製することにより、サンプル１－１～１－１４を調製した。なお、各サンプルにおける難消化性デキストリン、大豆食物繊維、大豆ペプチド、及びアセスルファムカリウムの最終濃度を表１に示す。 [Example 1]
Indigestible dextrin (“Fiber Sol II”, manufactured by Matsutani Chemical Co., Ltd.), soy dietary fiber (“Soya Five-S-LN”, manufactured by Fuji Oil Co., Ltd.), soy peptide (“High Newt D1”, Fuji Oil Co., Ltd.) ), Caramel (Caramel SP Amano Jitsugyo Co., Ltd.), hop extract (Hop Steiner Co., Ltd.) and acesulfame potassium are mixed into the base solution, and the organic acid described in Tables 2 and 3 is added to adjust the pH to 3. Samples 1-1 to 1-14 were prepared by adding 500 mL of carbonated water after adjusting to 8 and then adjusting to 1 L. The final concentrations of indigestible dextrin, soybean dietary fiber, soybean peptide, and acesulfame potassium in each sample are shown in Table 1.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　各サンプルの酸味について、ビールについてよく訓練された１０名の専門パネルによりブラインドでの官能評価を実施した。評価は、突出した酸味（○：酸味が突出していない、△：酸味がやや突出している、×：酸味が突出している。）、雑味（○：雑味がない、△：雑味がややある、×：雑味がある。）、及び酸味による適度な刺激（抑揚）（○：抑揚がある、△：抑揚がややある、×：抑揚がない。）について行った。各サンプルの評価結果を、専門パネルによるフリーコメントと共に表２及び３にそれぞれ示す。 ¡The sensory evaluation of the blindness was conducted on the sourness of each sample by 10 expert panels who were well trained in beer. Evaluation is prominent sourness (○: no sourness, Δ: slightly sourness, x: sourness is prominent), miscellaneous taste (○: no sourness, Δ: slightly sourness) A: x: There is a miscellaneous taste), and moderate stimulation (inflection) by acidity (◯: there is inflection, Δ: there is some inflection, x: there is no inflection). The evaluation results of each sample are shown in Tables 2 and 3 together with free comments by the expert panel.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　この結果、リンゴ酸やクエン酸を用いたサンプル１－３、１－５、及び１－９は、酸味が突出しており、ビールらしさに乏しかった。また、その他の有機酸を１種類のみ用いたサンプル１－１、１－２、１－４、１－６、及び１－７や、リン酸と乳酸、リン酸と酒石酸を用いたサンプル１－８及び１－１０は、酸味の突出はみられないものの、雑味があり、抑揚も弱かった。リン酸とグルコン酸を用いたサンプル１－１１は、酸味は突出しておらず、抑揚も充分であったが、雑味がややあり、リン酸とフィチン酸を用いたサンプル１－１２は、酸味は突出しておらず、雑味もなかったが、抑揚が弱かった。これに対して、リン酸とグルコン酸とフィチン酸を用いたサンプル１－１３やグルコン酸とフィチン酸を用いたサンプル１－１４は、酸味が突出しておらず、雑味もないが、充分な抑揚を有しており、ビールらしい酸味であった。 As a result, Samples 1-3, 1-5, and 1-9 using malic acid or citric acid had a prominent acidity and were not like beer. Samples 1-1, 1-2, 1-4, 1-6, and 1-7 using only one other organic acid, and Sample 1 using phosphoric acid and lactic acid, and phosphoric acid and tartaric acid are used. 8 and 1-10 did not show any sourness, but had a miscellaneous taste and weak inflection. Sample 1-11 using phosphoric acid and gluconic acid did not protrude sourly and had sufficient inflection, but had a slight miscellaneous taste. Sample 1-12 using phosphoric acid and phytic acid had a sour taste. There was no prominence and no miscellaneous taste, but the inflection was weak. On the other hand, Sample 1-13 using phosphoric acid, gluconic acid and phytic acid and Sample 1-14 using gluconic acid and phytic acid have no sourness and no miscellaneous taste. It had an inflection and had a beer-like acidity.
［実施例２］
　有機酸として、グルコン酸及び／又はフィチン酸を用い、最終的に調製された飲料中のこれらの有機酸の濃度が表４及び５に記載の濃度となるように添加した以外は、実施例１と同様にして、サンプル２－１～２－９を調製した。各サンプルのｐＨとグルコン酸に対するフィチン酸の濃度比率（［フィチン酸濃度］／［グルコン酸濃度］）を表４及び５に示す。この結果、各サンプルのｐＨはほぼ同程度であった。 [Example 2]
Example 1 except that gluconic acid and / or phytic acid was used as the organic acid and added so that the concentration of these organic acids in the finally prepared beverage was the concentration described in Tables 4 and 5. Samples 2-1 to 2-9 were prepared in the same manner as described above. The pH of each sample and the concentration ratio of phytic acid to gluconic acid ([phytic acid concentration] / [gluconic acid concentration]) are shown in Tables 4 and 5. As a result, the pH of each sample was approximately the same.
　各サンプルのビールらしい酸味について、１０名の専門パネルによりブラインドでの官能評価を実施した。評価は、突出した酸味、雑味、抑揚について総合的に評価し、最終的に３段階（○：ビールらしい酸味である、△：ビールらしい酸味がややある、×：ビールらしい酸味ではない。）で評価した。各サンプルの評価結果を、専門パネルによるフリーコメントと共に表４及び５にそれぞれ示す。 ¡The sensory evaluation of the blindness of each sample was conducted by 10 expert panels. The evaluation is comprehensively evaluated for outstanding sourness, miscellaneous taste, and intonation, and finally three stages (◯: beer-like acidity, Δ: beer-like acidity is somewhat, x: not beer-like acidity) It was evaluated with. The evaluation results of each sample are shown in Tables 4 and 5 together with free comments by the expert panel.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　この結果、飲料のｐＨはほぼ同程度であるにもかかわらず、グルコン酸とフィチン酸をそれぞれ単独で用いたサンプル２－１及び２－９よりも、両者を併用したサンプルのほうがビールらしい酸味を有していた。また、［フィチン酸濃度］／［グルコン酸濃度］が０．１５０～０．４７６の範囲内であるサンプル２－３～２－６は、［フィチン酸濃度］／［グルコン酸濃度］が当該範囲外であるサンプル２－２、２－７、及び２－８に比べて、よりビールらしい酸味を有しており、特に［フィチン酸濃度］／［グルコン酸濃度］が０．３８８～０．４７６の範囲内であるサンプル２－５及び２－６は、味のバランスが良好であった。 As a result, although the pH of the beverage was almost the same, the samples using both gluconic acid and phytic acid alone had a beer-like acidity rather than the samples 2-1 and 2-9. Had. Samples 2-3 to 2-6 in which [Phytic acid concentration] / [Gluconic acid concentration] are in the range of 0.150 to 0.476 have [Phytic acid concentration] / [Gluconic acid concentration] in the range. Compared to samples 2-2, 2-7, and 2-8 which are outside, it has a beer-like acidity, and [phytic acid concentration] / [gluconic acid concentration] is 0.388 to 0.476 in particular. Samples 2-5 and 2-6, which are within the above range, had a good taste balance.
［実施例３］
　仕込槽に、粉砕麦芽３０ｋｇと温水１００Ｌを投入し、５０℃から７６℃の範囲の温度でタンパク休止及び糖化を行った。得られた糖化液を濾過槽であるロイターにて濾過し、その後、煮沸釜に移して、液糖を主とする副原料１０ｋｇとホップ５０ｇを添加し、液量を１６０Ｌに調整した上で６０分間煮沸した。煮沸後の麦汁に、蒸発分の温水を追加し、ワールプール槽にて熱トルーブを除去した後、プレートクーラーを用いて３℃まで冷却し１７０Ｌの冷麦汁を得た。この冷麦汁に脱気水を加えて希釈した後、珪藻土を用いて濾過することによって清澄な麦汁を得た。この清澄な麦汁に、２．９ガスボリュームとなるように炭酸ガスを溶解させ、アルコールを含まない非発酵ビールテイスト飲料（ベース液）を得た。 [Example 3]
30 kg of pulverized malt and 100 L of warm water were added to the charging tank, and protein resting and saccharification were performed at a temperature in the range of 50 ° C to 76 ° C. The obtained saccharified solution is filtered with a Reuter, which is a filtration tank, and then transferred to a boiling kettle. After adding 10 kg of auxiliary raw materials mainly containing liquid sugar and 50 g of hops, the liquid volume is adjusted to 160 L, and then 60 Boiled for a minute. Hot water for evaporation was added to the wort after boiling, and the hot stove was removed in a whirlpool tank, and then cooled to 3 ° C. using a plate cooler to obtain 170 L of cold wort. The cold wort was diluted with deaerated water, and then filtered through diatomaceous earth to obtain a clear wort. Carbon dioxide gas was dissolved in this clear wort so as to have a gas volume of 2.9 to obtain a non-fermented beer-taste beverage (base solution) containing no alcohol.
　得られたベース液に、最終濃度が表６に記載の濃度となるようにリン酸、リンゴ酸、クエン酸、グルコン酸、及びフィチン酸をそれぞれ添加することによって、サンプル３－１～３－２を調製した。
　各サンプルのビールらしい酸味について、実施例２と同様にして評価した。各サンプルの評価結果を、酸味が強いと指摘した専門パネルの数（表中、「酸味の指摘人数」）と専門パネルによるフリーコメントと共に表６にそれぞれ示す。 Samples 3-1 to 3-2 were added to the obtained base solution by adding phosphoric acid, malic acid, citric acid, gluconic acid, and phytic acid so that the final concentrations were as shown in Table 6. Was prepared.
The sour taste of each sample was evaluated in the same manner as in Example 2. The evaluation results of each sample are shown in Table 6 together with the number of specialized panels that pointed out that the acidity is strong (in the table, “Number of people who indicated acidity”) and free comments by the specialized panel.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　この結果、リン酸とリンゴ酸とクエン酸を用いたサンプル３－１では、酸味がやや強く、ビールらしくない酸味であったのに対して、リン酸とグルコン酸とフィチン酸を用いたサンプル３－２では、酸味が突出しておらず、ビールらしい酸味であった。なお、サンプル３－１では、リンゴ酸とクエン酸を用いたにもかかわらず、麦汁を原料としていない実施例１のサンプル１－３、１－５、及び１－９に比べて、酸味の突出がやや抑えられていた。これは、麦芽に由来する様々な成分によって、リンゴ酸とクエン酸の酸味がやや抑えられたためと推察される。 As a result, sample 3-1 using phosphoric acid, malic acid, and citric acid had a slightly strong acidity and was not like beer, but sample 3 using phosphoric acid, gluconic acid, and phytic acid. In -2, the acidity did not stand out, and it was a beer-like acidity. Sample 3-1 was sour in comparison with Samples 1-3, 1-5, and 1-9 of Example 1, which did not use wort as a raw material, despite using malic acid and citric acid. The protrusion was somewhat suppressed. This is presumably because the acidity of malic acid and citric acid was somewhat suppressed by various components derived from malt.
［実施例４］
　実施例３で調製されたベース液に、最終濃度が表７に記載の濃度となるようにリン酸、グルコン酸、及びフィチン酸をそれぞれ添加することによって、サンプル４－１～４－２を調製した。
　各サンプルのビールらしい酸味について、専門パネル８名で行った以外は実施例３と同様にして評価した。各サンプルの評価結果を、酸味が強いと指摘した専門パネルの数（表中、「酸味の指摘人数」）と専門パネルによるフリーコメントと共に表７にそれぞれ示す。 [Example 4]
Samples 4-1 to 4-2 were prepared by adding phosphoric acid, gluconic acid, and phytic acid to the base solution prepared in Example 3 so that the final concentrations were as shown in Table 7. did.
The acidity of each sample like beer was evaluated in the same manner as in Example 3 except that it was performed by 8 specialist panels. The evaluation results of each sample are shown in Table 7 together with the number of specialized panels that pointed out that the acidity is strong (in the table, “Number of people who indicated acidity”) and free comments by the specialized panel.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　この結果、グルコン酸とフィチン酸を用いたサンプル４－２は、リン酸とグルコン酸とフィチン酸を用いたサンプル４－１と同様に、酸味の突出がなく、ビールらしい酸味であった。 As a result, the sample 4-2 using gluconic acid and phytic acid had no sourness like the sample 4-1 using phosphoric acid, gluconic acid and phytic acid, and had a beer-like acidity.

Claims (9)

  1. 　グルコン酸及びフィチン酸を含有する、非発酵ビールテイスト飲料。 Non-fermented beer-taste beverage containing gluconic acid and phytic acid.
  2. 　さらに、リン酸を含有する、請求項１に記載の非発酵ビールテイスト飲料。 The non-fermented beer-taste beverage according to claim 1, further comprising phosphoric acid.
  3. 　グルコン酸に対するフィチン酸の濃度比率（［フィチン酸濃度］／［グルコン酸濃度］）が０．１０～０．７０の範囲内である、請求項１又は２に記載の非発酵ビールテイスト飲料。 The non-fermented beer-taste beverage according to claim 1 or 2, wherein the concentration ratio of phytic acid to gluconic acid ([phytic acid concentration] / [gluconic acid concentration]) is in the range of 0.10 to 0.70.
  4. 　グルコン酸に対するフィチン酸の濃度比率（［フィチン酸濃度］／［グルコン酸濃度］）が０．１０～０．６０の範囲内である、請求項１又は２に記載の非発酵ビールテイスト飲料。 The non-fermented beer-taste beverage according to claim 1 or 2, wherein the concentration ratio of phytic acid to gluconic acid ([phytic acid concentration] / [gluconic acid concentration]) is in the range of 0.10 to 0.60.
  5. 　グルコン酸に対するフィチン酸の濃度比率（［フィチン酸濃度］／［グルコン酸濃度］）が０．１５～０．５０の範囲内である、請求項１又は２に記載の非発酵ビールテイスト飲料。 The non-fermented beer-taste beverage according to claim 1 or 2, wherein the concentration ratio of phytic acid to gluconic acid ([phytic acid concentration] / [gluconic acid concentration]) is in the range of 0.15 to 0.50.
  6. 　さらに、大豆ペプチドを含有する、請求項１～５のいずれか一項に記載の非発酵ビールテイスト飲料。 The non-fermented beer-taste beverage according to any one of claims 1 to 5, further comprising a soybean peptide.
  7. 　ｐＨが３．０以上４．０未満である、請求項１～６のいずれか一項に記載の非発酵ビールテイスト飲料。 The non-fermented beer-taste beverage according to any one of claims 1 to 6, having a pH of 3.0 or more and less than 4.0.
  8. 　エタノール含有量が０．０５容量％未満である、請求項１～７のいずれか一項に記載の非発酵ビールテイスト飲料。 The non-fermented beer-taste beverage according to any one of claims 1 to 7, wherein the ethanol content is less than 0.05% by volume.
  9. 　エタノール含有量が０．０５容量％以上である、請求項１～７のいずれか一項に記載の非発酵ビールテイスト飲料。 The non-fermented beer-taste beverage according to any one of claims 1 to 7, wherein the ethanol content is 0.05% by volume or more.
PCT/JP2016/054562 2015-03-04 2016-02-17 Non-fermented beer taste beverage WO2016140065A1 (en)

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JP2020195319A (en) * 2019-05-31 2020-12-10 サントリーホールディングス株式会社 Beer taste beverage
JP7455537B2 (en) 2019-09-12 2024-03-26 アサヒビール株式会社 Method for suppressing the growth of Pectinatus bacteria in beer-taste beverages

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JP2009171860A (en) * 2008-01-22 2009-08-06 Asahi Soft Drinks Co Ltd Citrulline-containing food and drink, and method for producing the same
JP2011139687A (en) * 2010-01-08 2011-07-21 Kirin Holdings Co Ltd Highly flavored ornithine-containing alcohol-free malt beverage
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Publication number Priority date Publication date Assignee Title
JP2020195319A (en) * 2019-05-31 2020-12-10 サントリーホールディングス株式会社 Beer taste beverage
JP7455537B2 (en) 2019-09-12 2024-03-26 アサヒビール株式会社 Method for suppressing the growth of Pectinatus bacteria in beer-taste beverages

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