WO2016140065A1 - Boisson au goût de bière non fermentée - Google Patents

Boisson au goût de bière non fermentée 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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WO
WIPO (PCT)
Prior art keywords
acid
fermented beer
beer
taste
taste beverage
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PCT/JP2016/054562
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English (en)
Japanese (ja)
Inventor
道代 竹田
慎介 伊藤
尚子 金山
Original Assignee
アサヒビール株式会社
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Application filed by アサヒビール株式会社 filed Critical アサヒビール株式会社
Priority to JP2017503407A priority Critical patent/JP6775489B2/ja
Publication of WO2016140065A1 publication Critical patent/WO2016140065A1/fr

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Classifications

    • 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

La présente invention concerne une boisson au goût de bière non fermentée qui est produite sans étape de fermentation, n'est pas trop acide, mais a tout de même l'amertume de la bière. L'invention concerne : une boisson au goût de bière non fermentée contenant de l'acide gluconique et de l'acide phytique ; la boisson au goût de bière non fermentée telle que décrite ci-dessus contenant également de l'acide phosphorique ; l'une quelconque des boissons au goût de bière non fermentées telles que décrites ci-dessus, le rapport de concentration de l'acide phytique à l'acide gluconique ([concentration d'acide phytique] / [concentration d'acide gluconique]) se trouvant dans la plage allant de 0,10 à 0,70 ; et l'une quelconque des boissons au goût de bière non fermentées telles que décrites ci-dessus contenant également des peptides de soja.
PCT/JP2016/054562 2015-03-04 2016-02-17 Boisson au goût de bière non fermentée WO2016140065A1 (fr)

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JP2017503407A JP6775489B2 (ja) 2015-03-04 2016-02-17 非発酵ビールテイスト飲料

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JP2015042489 2015-03-04
JP2015-042489 2015-03-04

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WO2016140065A1 true WO2016140065A1 (fr) 2016-09-09

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JP (1) JP6775489B2 (fr)
TW (1) TW201632615A (fr)
WO (1) WO2016140065A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020195319A (ja) * 2019-05-31 2020-12-10 サントリーホールディングス株式会社 ビールテイスト飲料
JP7455537B2 (ja) 2019-09-12 2024-03-26 アサヒビール株式会社 ビールテイスト飲料におけるペクチネイタス属細菌の生育抑制方法

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JP2008283886A (ja) * 2007-05-16 2008-11-27 Tatsuuma-Honke Brewing Co Ltd 甘酒の製造方法
JP2009171860A (ja) * 2008-01-22 2009-08-06 Asahi Soft Drinks Co Ltd シトルリン含有飲食品及びその製造方法
JP2011139687A (ja) * 2010-01-08 2011-07-21 Kirin Holdings Co Ltd 高香味オルニチン入り無アルコール麦芽飲料
JP2011217706A (ja) * 2010-04-14 2011-11-04 Asahi Breweries Ltd ビールテイスト飲料、及び、その製造方法
JP2013255504A (ja) * 2011-11-22 2013-12-26 Suntory Holdings Ltd ｐＨを調整した低エキス分のビールテイスト飲料
JP2014000056A (ja) * 2012-06-20 2014-01-09 Suntory Holdings Ltd 飲料
JP2014000055A (ja) * 2012-06-20 2014-01-09 Suntory Holdings Ltd 低ｐＨ飲料
WO2015019713A1 (fr) * 2013-08-05 2015-02-12 アサヒビール株式会社 Procédé d'amélioration de rétention de mousse d'une boisson sans alcool au goût de bière, et procédé de production de boisson sans alcool au goût de bière

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008283886A (ja) * 2007-05-16 2008-11-27 Tatsuuma-Honke Brewing Co Ltd 甘酒の製造方法
JP2009171860A (ja) * 2008-01-22 2009-08-06 Asahi Soft Drinks Co Ltd シトルリン含有飲食品及びその製造方法
JP2011139687A (ja) * 2010-01-08 2011-07-21 Kirin Holdings Co Ltd 高香味オルニチン入り無アルコール麦芽飲料
JP2011217706A (ja) * 2010-04-14 2011-11-04 Asahi Breweries Ltd ビールテイスト飲料、及び、その製造方法
JP2013255504A (ja) * 2011-11-22 2013-12-26 Suntory Holdings Ltd ｐＨを調整した低エキス分のビールテイスト飲料
JP2014000056A (ja) * 2012-06-20 2014-01-09 Suntory Holdings Ltd 飲料
JP2014000055A (ja) * 2012-06-20 2014-01-09 Suntory Holdings Ltd 低ｐＨ飲料
WO2015019713A1 (fr) * 2013-08-05 2015-02-12 アサヒビール株式会社 Procédé d'amélioration de rétention de mousse d'une boisson sans alcool au goût de bière, et procédé de production de boisson sans alcool au goût de bière

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020195319A (ja) * 2019-05-31 2020-12-10 サントリーホールディングス株式会社 ビールテイスト飲料
JP7455537B2 (ja) 2019-09-12 2024-03-26 アサヒビール株式会社 ビールテイスト飲料におけるペクチネイタス属細菌の生育抑制方法

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JP6775489B2 (ja) 2020-10-28
JPWO2016140065A1 (ja) 2017-12-14
TW201632615A (zh) 2016-09-16

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