WO2016147907A1

WO2016147907A1 - Non-alcoholic beer-taste beverage

Info

Publication number: WO2016147907A1
Application number: PCT/JP2016/056761
Authority: WO
Inventors: 雄人山内; 斎入内島
Original assignee: サントリーホールディングス株式会社
Priority date: 2015-03-13
Filing date: 2016-03-04
Publication date: 2016-09-22

Abstract

An essentially non-alcoholic beer-taste beverage containing (A) a collagen peptide having an average molecular weight of 500-8000, (B) carbon dioxide gas, (C) iso-α acid, and (D) an acidulant, the pH of the beverage being 3 to 4, the content of the collagen peptide being 280-1800 mg/100 mL, and the content of the iso-α acid being 1.0×10^-3 to 3.0×10^-3% by mass. This beer-taste beverage has a first taste having a good balance of sourness and bitterness and has the apparent flavor of beer, and can provide a novel taste as a luxury grocery item.

Description

Non-alcoholic beer-taste beverage

The present invention relates to a substantially non-alcoholic beer-taste beverage.

Collagen has been widely used as a gelatin in the food field. Collagen, an animal protein, is the main component of dermis and connective tissue, and has recently attracted attention from the medical and cosmetic fields.

In general, even if high molecular weight collagen is orally ingested, it is difficult to efficiently use the ingested collagen in the body. However, in recent years, high molecular weight collagen has been reduced to be suitable for ingestion in the body. Collagen peptides with molecular weight have been developed, and beverages containing collagen peptides have also been developed.

Beverages containing such collagen peptides are classified as soft drinks and are heat-treated for sterilization purposes. The sterilization conditions are distinguished by the pH of the beverage in the Food Sanitation Law in Japan (Ministry of Health and Welfare Notification No. 213). Although the food hygiene law has no storage standards and requires sterilization, as a production standard, sterilization of those with a pH less than 4.0 is a method of heating the center temperature at 65 ° C. for 10 minutes or a method equivalent to or higher, pH 4.0 to 4. The sterilization of No. 6 is described as a method of heating at 85 ° C. for 30 minutes or a method equal to or higher than that.

Regarding collagen peptide-containing beverages, Patent Document 1 contains at least two acidulants containing phosphoric acid and has a pH range of 4.0 or less, which has an effect on antiseptic properties by making the pH 4.0 or less. Discloses a beverage composition that achieves moderate acidity and good flavor. On the other hand, a collagen peptide has been tried to be blended into a beer-taste beverage. Patent Document 2 discloses that the foam quality in the sparkling liquor is smoother, the foam hardness is maintained, and the foam disappears over a long period of time. A technique for preserving the taste of Happoshu by disabling it is disclosed.

JP2013-081418A JP 2008-219442 A

In general, taste changes with the passage of time after the beverage is put in the mouth, but sourness and bitterness are felt as tastes immediately after eating, and bitterness is felt earlier than acidity. It is a taste. Therefore, the present inventors have examined the taste in detail regarding a non-alcohol beer-taste beverage blended with a collagen peptide, and found that there is a problem that the taste is flat and without inflection. .

Further, collagen peptides are known to have pH buffering ability. For this reason, when the collagen peptide is contained in the beverage, the influence of the pH buffering ability cannot be ignored. The inventors of the present invention tried to design a beverage containing collagen peptide and having a pH of 4.0 or less from the viewpoint of not giving a large heat load to the beverage for maintaining the flavor. It becomes necessary to use acidulant, and as a result, it becomes a sensory result that begins to feel acidity lately in a flat and unconventional taste, and it has a very uncomfortable taste as a so-called beer-taste beverage. It was also found out.

Therefore, an object of the present invention is to provide a substantially non-alcohol beer-taste beverage that contains a collagen peptide and realizes a good flavor in a pH range of pH 4 or lower.

As a result of extensive research by the present inventors, it has been found that blending a specific amount of iso-α acid into a beverage greatly affects the taste improvement of the taste. Iso-α acid gives a bitter taste that begins to feel faster than the sour taste, but the addition of a specific amount of iso-α acid has the effect of inducing the first half of the taste and the latter half of the taste. We found the findings that affect the taste of the taste and improve the balance of the second half of the taste in combination with the acidulant.

That is, the present invention comprises (A) a collagen peptide having an average molecular weight of 500 to 8000, (B) carbon dioxide gas, (C) isoalpha acid, and (D) an acidulant, and has a pH of 3 or more and 4 or less, and A substantially non-alcohol beer taste having a collagen peptide content of 280 to 1800 mg / 100 mL and an isoalpha acid content of 1.0 × 10 ⁻³ to 3.0 × 10 ⁻³ mass% Regarding beverages.

According to the present invention, in a substantially non-alcohol beer-taste beverage containing a collagen peptide, a beer-taste beverage having a good taste of acidity and bitterness in a pH range of pH 4 or less and taste like beer. Can be provided.

The substantially non-alcohol beer-taste beverage according to the present invention is characterized in that it contains a specific amount of iso-alpha acid in a beverage having a pH of 3 or more and 4 or less containing a collagen peptide.

The beer-taste beverage according to the present invention contains (A) a collagen peptide. In the present invention, the collagen peptide is a collagen peptide hydrolyzed so that the average molecular weight is 8000 or less. By using collagen peptide instead of mere collagen, the absorbability into the body when ingested orally is increased, and therefore in the present invention relating to beverages, collagen peptide is used. The average molecular weight of the collagen peptide is 8000 or less, preferably 7000 or less, more preferably 6000 or less, and even more preferably 5500 or less, from the viewpoint of enhancing absorbability into the body when taken orally. From the viewpoint of imparting an appropriate body feeling in a substantially non-alcoholic beer-taste beverage, considering the viscosity, the lower limit is 500 or more, preferably 1000 or more, more preferably 1500 or more, and still more preferably 2000 or more. is there. The range may be a combination of any of these. For example, the average molecular weight of the collagen peptide is 500 to 8000, preferably 1000 to 7000, more preferably 1500 to 6000, and still more preferably 2000 to 5500.

In the present specification, the average molecular weight of the collagen peptide means a value measured by gel permeation chromatography (GPC: polyethylene glycol (PEG) standard). In the case of a commercial product, it is provided from the supplier. Follow product information.
The average molecular weight in GPC is calculated based on a calibration curve of the relationship between retention time and molecular weight obtained by measuring several kinds of polyethylene glycol (PEG) having different molecular weights in advance under the same conditions. The average molecular weight in the present invention refers to a weight average molecular weight calculated in terms of PEG according to this method.

The collagen peptide of the present invention can be obtained by hydrolyzing gelatin with an enzyme or acid. Collagen peptides are proteins containing a large amount of glycine and hydroxyproline, and are also available as commercial products. The collagen is not particularly limited, whether it is collagen extracted from mammalian collagen tissue or collagen extracted from fish. From the viewpoint of product image and safety, it is preferably a collagen derived from fish. The raw material for collagen derived from fish may be saltwater fish or freshwater fish, and skins of tuna (sharkfin), shark, cod, flounder, flounder, Thailand, tilapia, salmon, catfish and the like. These fish-derived collagens are extracted from fish scales and skins. Examples of the raw material for mammal-derived collagen include pigs and cows.

The content of the collagen peptide of the present invention is 280 to 1800 mg per 100 mL of beverage. When the content of the collagen peptide exceeds 1800 mg / 100 mL, an unpleasant odor derived from the collagen peptide may be felt in the non-alcohol beer-taste beverage. On the other hand, when the content of the collagen peptide is less than 280 mg / 100 mL, the effect of the present invention corresponding to the pH buffering ability of the collagen peptide is reduced. The content of the collagen peptide is preferably 350 mg / 100 mL or more, more preferably 400 mg / 100 mL or more, further preferably 500 mg / 100 mL or more, preferably 1500 mg / 100 mL or less, more preferably 1200 mg / 100 mL or less, and 1000 mg / 100 mL or less. Further preferred. Further, 350 to 1500 mg / 100 mL is preferable, 400 to 1200 mg / 100 mL is more preferable, and 500 to 1000 mg / 100 mL is still more preferable. Further, the content of collagen peptide can be analyzed by the Japan Food Analysis Center, and the concentration of the collagen peptide can also be measured.

The beer-taste beverage according to the present invention contains hydroxyproline. Hydroxyproline is an amino acid characteristic of collagen. In the present invention, hydroxyproline is preferably derived from (A) a collagen peptide. The content of hydroxyproline can be measured by various techniques. As an example, the measurement can be performed according to the method of Nayama, Shibata, Ohtuki, Saito (Daizaburo Fujimoto, Yu Nagai (1985), Collagen Experimental Method, pp. 51-56, Kodansha). It can also be measured by entrusting it to a general incorporated foundation, Japan Food Analysis Center. The content of hydroxyproline in the beer-taste beverage of the present invention is preferably 30 mg / 100 mL or more, more preferably 36 mg / 100 mL or more, and further preferably 42 mg / 100 mL or more. Moreover, 193 mg / 100 mL or less is preferable, 161 mg / 100 mL or less is more preferable, and 128 mg / 100 mL or less is still more preferable.

The beer-taste beverage of the present invention contains (B) carbon dioxide gas. The carbon dioxide gas to be injected (B) has a carbon dioxide gas concentration of 0. 0 from the viewpoint of suppressing the flatness due to the collagen peptide and imparting a beer taste feeling in general taste. It is preferable that it is 4 w / w% or more. Also, as the carbon dioxide gas concentration increases, the irritation increases and the forehead is inflated, so the carbon dioxide gas concentration is preferably 0.40 to 0.60 w / w%, and more preferably 0.45 to 0.00. More preferably, it is 55 w / w%, still more preferably 0.48 to 0.52 w / w%.

The gas concentration can be measured by standard techniques well known to those skilled in the art. For the measurement, a conventional automatic measuring apparatus may be used. For example, a gas volume measuring device GVA-500A (Kyoto Electronics Industry Co., Ltd.) can be used. The gas content in a beer-taste beverage can be generally expressed in terms of weight% (w / w% or g / kg) or in gas pressure at 20 ° C. (kgf / cm ² or MPa). The concentration of carbon dioxide and the gas pressure can be converted as appropriate. In the present specification, unless otherwise specified, the content of carbon dioxide is indicated by concentration (w / w%).

The beer-taste beverage according to the present invention contains (C) isoalpha acid. Iso-α acid is a bitter component derived from hop, which is a raw material used in beer production, and is a component obtained by isolating α-acid. The bitter taste of iso-α acid contributes to the beer taste of the beverage. In the beer-taste beverage of the present invention, (C) isoalpha acid is mainly derived from hops, but an extract from hops may be blended, or a commercially available isoalpha acid preparation may be blended. Also good. As a hop extraction means, any known technique can be used without any limitation. Moreover, it can also use combining said 1 type (s) or 2 or more types.

The isoalpha acid can be measured in accordance with Method 7.7 of “Analytica-EBC” defined in the analytical method published by EBC (European Brewery Convention). In this specification, the measurement can be performed according to any known method. The content of iso-α acid in the beer-taste beverage of the present invention is 1.0 × 10 ⁻³ mass% or more and 3.0 × 10 ⁻³ mass% or less. From the viewpoint of realizing a good flavor balance, the content is preferably 1.3 × 10 ⁻³ mass% or more, more preferably 1.5 × 10 ⁻³ mass% or more. Further, from the viewpoint of improving the flavor balance in the last half of the taste, it is preferably 2.5 × 10 ⁻³ mass% or less, more preferably 2.0 × 10 ⁻³ mass% or less.

The beer-taste beverage according to the present invention contains (D) a sour agent. As the acidulant, it is preferable to use one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid. In the present invention, succinic acid, tartaric acid, fumaric acid, glacial acetic acid, and the like can also be used as acids other than the above acids. These can be used without limitation as long as they are permitted to be added to food. In the present invention, it is preferable to use a combination of lactic acid and phosphoric acid from the viewpoint of appropriately imparting a slightly pungent acidity from the viewpoint of appropriately imparting a mild acidity.

The content of the sour agent is preferably 1000 ppm or more, more preferably 1200 ppm or more, and further preferably 1400 ppm or more in terms of citric acid in the beer-taste beverage of the present invention. Moreover, 3000 ppm or less is preferable, 2500 ppm or less is more preferable, and 2000 ppm or less is still more preferable. When a plurality of acids are used, the total content is meant. In addition, in this specification, the citric acid conversion amount is an amount converted from the acidity of each acidulant based on the acidity of citric acid. For example, the citric acid conversion amount corresponding to 100 ppm of lactic acid is The citric acid equivalent corresponding to 120 ppm and phosphoric acid 100 ppm is converted to 200 ppm, and the citric acid equivalent corresponding to malic acid 100 ppm is converted to 125 ppm.

The content ratio of iso-alpha acid to acidulant (iso-alpha acid / acidulant) is from the standpoint of imparting a beer-taste to the taste as a whole, and to suppress flatness due to collagen peptides. 0.003 to 0.030 is preferable, 0.003 to 0.019 is more preferable, 0.005 to 0.017 is still more preferable, and 0.008 to 0.014 is still more preferable.

The beer-taste beverage according to the present invention can be produced in the same manner as a general non-alcohol beer-taste beverage except that a collagen peptide is used. Below, the manufacturing process of a general non-fermented non-alcohol beer taste drink is shown below. By not having a fermentation process with yeast, non-alcohol beer-taste beverages such as non-alcohol beer can be easily produced. General non-fermented non-alcohol beer-taste beverages may or may not use malt as a raw material and can be produced as follows.

Non-alcoholic beer-taste beverages produced using malt as a raw material are first made from wheat such as malt, as well as other raw materials such as cereals, starch, sugars, bitters, or colorants and water as required. If necessary, an enzyme such as amylase is added to the mixture to be gelatinized and saccharified, followed by filtration to obtain a saccharified solution. If necessary, add hops, bitters, etc. to the saccharified solution and boil, and remove solids such as coagulated protein in the clarification tank. As an alternative to this saccharified solution, hops may be added to the malt extract added with warm water and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. Known conditions may be used as conditions in the saccharification process, boiling process, solid content removal process, and the like. After boiling, the obtained wort is filtered, and carbon dioxide gas is added to the obtained filtrate. Then, the container is filled and the target non-alcohol beer-taste drink is obtained through a sterilization process. The collagen peptide may be mixed at any timing until filling.

When producing non-alcohol beer-taste beverages that do not use malt as a raw material, first, liquid sugar containing carbon source, nitrogen source as amino acid-containing material other than wheat or malt, hop, pigment, etc. are mixed with warm water And a liquid sugar solution. The liquid sugar solution is boiled. When using hops as a raw material, the hops may be mixed with the liquid sugar solution during boiling, not before the start of boiling. Carbon dioxide gas is added to the liquid sugar solution after boiling. Then, the container is filled and the target non-alcohol beer-taste drink is obtained through a sterilization process. The collagen peptide may be charged and mixed at any timing until filling.

Since the collagen peptide gives body and richness, it is preferable that the total amount of the extract is within a predetermined range in order to make a refreshing beer-taste beverage. The “amount of extract” in the present specification refers to the extract in the Japanese liquor tax law when the alcohol content of the beverage is 0.005% or more, that is, the nonvolatile content contained in the original capacity of 100 cubic centimeters at a temperature of 15 degrees. This refers to the number of grams of the sex component. For beverages with an alcohol content of less than 0.005%, the degassed sample was measured according to the “Beer Analysis Method 7.2 Extract” established by the International Technical Committee of the Brewery Association (BCOJ). The extract value (% by weight). Of the whole extract, the amount of extract derived from wheat such as malt is obtained by, for example, finding the amount of total extract and measuring the amount of the additive or other raw material obtained separately. Can be obtained.

In this specification, “beer-taste beverage” refers to a carbonated beverage having a beer-like flavor. That is, the beer-taste beverage of this specification includes all beer-flavored carbonated beverages unless otherwise specified. The present invention is directed to a substantially non-alcoholic type of this beverage, the alcohol content of which is 0.005% or less, and is preferably substantially free of alcohol. Here, the beverage of the present invention that substantially does not contain alcohol (non-alcoholic beverage) does not exclude beverages that contain an extremely small amount of alcohol that cannot be detected. Beverages having an alcohol content of 0.0% by rounding off, and beverages having an alcohol content of 0.00% by rounding off are included in the non-alcoholic beverage of the present invention. Examples of the beer-taste beverage of the present invention include non-alcohol beer-taste beverages and beer-taste soft drinks. Here, “alcohol content (alcohol content)” means the content of ethanol and does not include aliphatic alcohol.

The alcohol content of the beer-taste beverage of the present invention means the alcohol content (v / v%) in the beverage, and can be measured by any known method. Can be measured. Specifically, a sample obtained by removing carbon dioxide from a beverage by filtration or ultrasonic waves is prepared, the sample is subjected to direct-fire distillation, and the density of the obtained distillate at 15 ° C. is measured. Converted using “Table 2 Conversion Table of Alcohol Content, Density (15 ° C) and Specific Gravity (15/15 ° C)”, which is an appendix of the 19th National Tax Agency Instructions, revised on June 22, 2007 Can be obtained. When the alcohol concentration is a low concentration of less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used.

From the viewpoint of imparting a sense of alcohol to the beer-taste beverage according to the present invention, an aliphatic alcohol may be added. The aliphatic alcohol is not particularly limited as long as it is a known one, but an aliphatic alcohol having 4 to 5 carbon atoms is preferable. In the present invention, preferable aliphatic alcohols include those having 4 carbon atoms such as 2-methyl-1-propanol and 1-butanol, and those having 5 carbon atoms such as 3-methyl-1-butanol and 1-pentane. Examples include butanol and 2-pentanol. These can be used alone or in combination of two or more. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007% by mass, and more preferably 0.0003 to 0.0006% by mass. In the present specification, the content of the aliphatic alcohol can be measured using a headspace gas chromatographic method.

(calorie)
The beer-taste beverage according to the present invention is desirably low in calories in accordance with recent low calorie preferences. Therefore, the number of calories in the beer-taste beverage of the present invention is preferably less than 5 kcal / 100 mL, more preferably less than 4 kcal / 100 mL, and even more preferably less than 3 kcal / 100 mL.

The number of calories contained in beverages is basically calculated according to “Regarding Methods for Analyzing Nutritional Components, etc. in Nutrition Labeling Standards” published in connection with the Health Promotion Act. That is, as a general rule, the amount of each quantified nutrient component is converted into an energy conversion factor (protein: 4 kcal / g, lipid: 9 kcal / g, carbohydrate: 4 kcal / g, dietary fiber: 2 kcal / g, alcohol: 7 kcal / g, organic acid: 3 kcal / g). For details, refer to “Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards”.

The specific method for measuring the amount of each nutritional component contained in the beverage may be in accordance with the various analytical methods described in the health promotion method “Analytical methods for nutritional components and the like in the nutrition labeling standards”. Or if you ask the Japan Food Analysis Center, you can know the amount of heat and / or the amount of each nutrient.

(Sugar)
The saccharide in the present invention refers to a saccharide based on the nutrition labeling standard for food (2003, Ministry of Health, Labor and Welfare Notification No. 176). Specifically, the saccharide refers to a product obtained by removing protein, lipid, dietary fiber, ash, alcohol and water from food. In addition, the amount of carbohydrate in food is calculated by subtracting the amount of protein, lipid, dietary fiber, ash, and moisture from the weight of the food. In this case, the amounts of protein, lipid, dietary fiber, ash, and moisture are measured by the methods listed in the nutrition labeling standards. Specifically, the amount of protein is measured by the nitrogen quantitative conversion method, and the amount of lipid is measured by the ether extraction method, chloroform / methanol mixed solution extraction method, gel bell method, acid decomposition method or rosese gottlieb method, and the amount of dietary fiber Is measured by high performance liquid chromatograph method or Prosky method, ash content is measured by ashing method with magnesium acetate, direct ashing method or ashing method with sulfuric acid, and water content is Karl Fischer method, drying aid Measured by a method, a vacuum heating drying method, a normal pressure heating drying method, or a plastic film method.

The beer-taste beverage according to the present invention preferably has a low sugar content in accordance with the recent low sugar taste. Therefore, the sugar content of the beer-taste beverage of the present invention is preferably less than 0.5 g / 100 mL, more preferably 0.4 g / 100 mL or less, and still more preferably 0.3 g / 100 mL or less. Moreover, although a minimum in particular is not set, Usually, it is about 0.1g / 100mL, for example, may be 0.15g / 100mL or more, and may be 0.2g / 100mL or more.

(hop)
In the beer-taste beverage of the present invention, hops can be used as part of the raw material. Since the flavor tends to resemble beer, it is desirable to use hops as part of the raw material. When using hops, normal pellet hops, powder hops, and hop extracts used in the production of beer and the like can be appropriately selected and used according to the desired flavor. Moreover, you may use hop processed goods, such as an isolation hop and a reduction | restoration hop. These are included in the hops in the present invention. The amount of hop added is not particularly limited, but is typically about 0.0001 to 1% by weight relative to the total amount of beverage.

(Other raw materials)
In this invention, you may use another raw material as needed in the range which does not prevent the effect of this invention. For example, sweeteners (including high-intensity sweeteners), flavorings, yeast extracts, colorants such as caramel pigments, plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, and peptide-containing substances , Protein substances such as bovine serum albumin, dietary fibers (indigestible dextrin, soy dietary fiber, etc.) and seasonings such as amino acids, and antioxidants such as ascorbic acid are required as long as they do not interfere with the effects of the present invention. Can be used accordingly.

Thus, the beer-taste beverage of the present invention is obtained. Although the pH of the beer taste drink of this invention should just be pH 3-4, Preferably it is pH3.0 or more, More preferably, it is pH3.6 or more. Moreover, it is preferably pH 4.0 or less, more preferably pH 3.8 or less.

(Packed beverage)
The beer-taste beverage of the present invention can be packaged. The form of the container is not limited at all, and can be filled into a sealed container such as a bottle, a can, a barrel, or a plastic bottle to make a beverage with a container.

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

<Evaluation of extract>
In the examples, the amount of the extract in the beverage was evaluated by the following method. That is, the extract content was measured according to BCOJ beer analysis method 7.2 extract. The specific gravity at 20 ° C. was measured using a vibrating densimeter, and the extract content was determined from the attached extract table. Among them, the amount of extract derived from wheat (malt) was determined by subtracting the amount of additives and other raw materials extracted separately from the total amount of extract.

<Measurement of content of aliphatic alcohol>
Measurement was performed using a headspace gas chromatograph method.

<Evaluation of calories>
The calories were calculated according to “Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards” published in connection with the Health Promotion Law.

<Evaluation of carbohydrates>
For the measurement of sugar, a calculation formula based on nutrition labeling standards (2003, Ministry of Health, Labor and Welfare Notification No. 176) was used.

<Evaluation of flavor>
In this specification, the flavor of the beer taste drink was evaluated by the sensory test by a scoring method. Six panelists specialize in beer-like flavor in the first half of the taste of the first half of the taste, about 0.5 to 1 second later, As a comprehensive evaluation, it was evaluated on a 5-point scale. The average score of the evaluation points was calculated with “very good” = 5 points, “good” = 4 points, “normal” = 3 points, “slightly inferior” = 2 points, and “poor” = 1 point. The average score is preferably 3.0 points or more.

Examples 1 to 7 and Comparative Examples 1 to 5
<Production example 1 of non-alcoholic beer-taste beverage>
The beer-taste beverages shown in Tables 1 and 2 were prepared as follows.

Specifically, the malt pulverized to an appropriate particle size was placed in a charging tank, and 120 L of warm water was added thereto to make a mash at about 50 ° C. After maintaining at 50 ° C. for 30 minutes, the temperature was gradually raised and saccharification was performed at 65 ° C. to 72 ° C. for 60 minutes. The mash after completion of saccharification was heated to 77 ° C., then transferred to a wort filtration tank and filtered to obtain a filtrate.

A portion of the obtained filtrate was taken and warm water was added. At that time, the mixing ratio of the filtrate and warm water was adjusted so that the amount of the extract at the completion of boiling reached the target value. The production scale was 100 L, about 100 g of hops were added, and the mixture was boiled at 100 ° C. for 80 minutes. Ori is separated from the boiled liquid, cooled to about 2 ° C., diluted with wort, and collagen peptide (made by Nitta Gelatin Co., product name: SCP5100) to have the contents shown in Tables 1 and 2 is obtained. , Molecular weight: 5100), and dietary fiber (manufactured by Matsutani Chemical Co., Ltd., product name: E-fiber) was used so that Example 6 had the content described in Table 2, and Example 7 and Comparative Example 5 had Table 2 Each sweetener was further added so as to have the content described in 1. above. Next, in each sample, an appropriate amount of an antioxidant, a fragrance, and if necessary a caramel color is added, and after adding an acidulant so as to have a pH described in Tables 1 and 2, a commercially available iso-α acid is added to the product. It added so that a density | concentration might become content of Table 1 and Table 2, and it stored for about 24 hours. Meanwhile, an appropriate amount of carbon dioxide gas was added. Then, the beer taste drink was obtained through the process of filtration, bottling, and sterilization (heating at 65 degreeC or more for 10 minutes). In addition, the content of C4 and C5 aliphatic alcohol in the obtained beer-taste beverage was 0.000467% by mass.

Example 8 and Comparative Example 6
<Production example 2 of non-alcohol beer-taste beverage>
The beer taste drink shown in Table 3 was prepared as follows.

Specifically, instead of using wort in Example 1, hops are added to the same ratio as in Example 1 and boiled in the same manner, and the amount of extract at the end of boiling reaches the target value. A solution in which dietary fiber (manufactured by Matsutani Chemical Co., Ltd., product name: E-fiber) was added to the liquid sugar solution after adjustment was adjusted to the content shown in Table 3 was prepared. Add appropriate amount of collagen peptide (manufactured by Nitta Gelatin Co., product name: SCP5100, molecular weight: 5100), antioxidant, fragrance, and caramel color if necessary, so that the pH shown in Table 3 is obtained. After the acidulant was added, commercially available isoα acid was added so that the product concentration was as shown in Table 3 and stored for about 24 hours. Meanwhile, an appropriate amount of carbon dioxide gas was added. Then, the beer taste drink was obtained through the process of filtration, bottling, and sterilization (heating at 65 degreeC or more for 10 minutes). In addition, the content of C4 and C5 aliphatic alcohol in the obtained beer-taste beverage was 0.000467% by mass.

For the obtained beer-taste beverage, the flavor was evaluated by the above evaluation method. The results are shown in Tables 1 to 3.

As is apparent from Tables 1 to 3, Comparative Example 3 containing no carbon dioxide gas had a low evaluation in both the first half of the taste and the second half of the taste, and the overall evaluation of the flavor was also low. In Comparative Example 1 and Comparative Example 6 in which the content of isoα acid was 0.5 × 10 ⁻³ mass%, the evaluation was low in both the first and second half of the taste, and the overall evaluation of the flavor was also low. Furthermore, in Comparative Example 2, Comparative Example 4 and Comparative Example 5 in which the content of iso-α acid was 3.5 × 10 ⁻³ mass%, the evaluation of the latter half of the taste was low, and the overall evaluation was also low. . On the other hand, the beer-taste beverages of the examples were excellent in flavor balance and high overall evaluation in both the first half and the second half of the taste, regardless of whether or not the raw malt was used.

The beer-taste beverage of the present invention has a good taste with a good balance between acidity and bitterness, and has a taste like beer, and can provide a new taste as a taste product.

Claims

(A) a collagen peptide having an average molecular weight of 500 to 8000,
(B) carbon dioxide,
(C) isoalpha acid, and (D) acidulant,
PH 3 or more and 4 or less, the content of collagen peptide is 280 to 1800 mg / 100 mL, and the content of isoalpha acid is 1.0 × 10 −3 to 3.0 × 10 −3 mass% A substantially non-alcoholic beer-taste beverage.
The beer-taste beverage according to claim 1, wherein the content of (A ') hydroxyproline is 30 to 193 mg / 100 mL.
The beer-taste beverage according to claim 2, wherein (A ′) hydroxyproline includes one derived from (A) collagen peptide.
The content mass ratio [(C) / (D)] of (C) isoalpha acid and (D) acidulant is 0.003 to 0.030, according to any one of claims 1 to 3. Beer taste drink.
The beer-taste beverage according to any one of claims 1 to 4, wherein the calorie is less than 5 kcal / 100 mL.
The beer-taste beverage according to any one of claims 1 to 5, wherein the sugar content is less than 0.5 g / 100 mL.
The beer-taste beverage according to any one of claims 1 to 6, wherein the content of the aliphatic alcohol having 4 and 5 carbon atoms is 0.0002 to 0.0007 mass%.