WO2017115439A1

WO2017115439A1 - Packaged beverage

Info

Publication number: WO2017115439A1
Application number: PCT/JP2015/086566
Authority: WO
Inventors: 伊玖磨水口
Original assignee: サントリーホールディングス株式会社
Priority date: 2015-12-28
Filing date: 2015-12-28
Publication date: 2017-07-06
Also published as: TW201726003A; JPWO2017115439A1; JP6683736B2

Abstract

A packaged beverage having a cyclic dipeptide content of 10-3,300ppm and a pH of 3.0-5.0, the packaged beverage having a pleasant flavor while still containing the cyclic dipeptide. Thus, it is possible to provide a luxury food product that has a novel taste.

Description

Container drink

The present invention relates to a packaged beverage.

“Dipeptides” in which two amino acids are bonded are attracting attention as functional substances. Dipeptides can add physical properties and new functions not found in simple amino acids, and are expected to have a range of applications beyond amino acids. Among them, diketopiperazine, which is a cyclic dipeptide, is known to have various physiological activities, and demand is expected to expand in the medical and pharmacological fields. Furthermore, cyclic dipeptides are attracting attention as a material blended in foods and drinks in the hope of their physiological activity, and various foods and drinks containing cyclic dipeptides have been recently proposed (Patent Document 1, 2).

Japanese Patent No. 5222406 Japanese Patent No. 5576653

However, it has been found that when a cyclic dipeptide is added to a packaged beverage, the flavor of the packaged beverage may be impaired, for example, the aftertaste may be deteriorated or the taste may be increased.

An object of the present invention is to provide a packaged beverage having a good aftertaste and a good flavor while containing a cyclic dipeptide.

As a result of extensive research by the present inventors, it was found that the flavor is improved by setting the packaged beverage to a specific pH.

The present invention relates to a packaged beverage having a cyclic dipeptide content of 10 to 3300 ppm and a pH of 3.0 to 5.0.

According to the present invention, it is possible to provide a packaged beverage having a good aftertaste and a good flavor while containing a cyclic dipeptide.

The container-packed beverage according to the present invention (hereinafter also simply referred to as “beverage”) contains a cyclic dipeptide. As the cyclic dipeptide, known ones can be used, and among them, cyclotryptophanyl tyrosine [Cyclo (Trp-Tyr)], cycloseryltyrosine [Cyclo (Ser- Tyr)], cycloprolyl tyrosine [Cyclo (Pro-Tyr)], cycloglycyltyrosine [Cyclo (Gly-Tyr)], cyclotyrosyltyrosine [Cyclo (Tyr-Tyr)], cyclophenylalanyltyrosine [Cyclo (Phe-Tyr)], cycloleucyltyrosine [Cyclo (Leu-Tyr)], cyclolysyltyrosine [Cyclo (Lys-Tyr)], cyclohistidyltyrosine [Cyclo (His-Tyr)], cycloalanyltyrosine [Cyclo (Ala-Tyr)], Cycloglutamyltyrosine [Cyclo (Glu-Tyr)], Cyclotyrosylvaline [Cyclo (Tyr-Val)], Cycloisoleucyltyrosine [Cyclo (Ile-Tyr)], Cyclothreo Nyltyrosine (Cyclo (Thr-Tyr)), cycloaspartyl tyrosy (Cyclo (Asp-Tyr)), cycloasparaginyl tyrosine (Cyclo (Asn-Tyr)), cycloglutaminyl tyrosine (Cyclo (Gln-Tyr)), cycloarginyl tyrosine (Cyclo (Arg-Tyr)), And an embodiment comprising one or more tyrosine-containing cyclic dipeptides selected from the group consisting of cyclomethionyl tyrosine [Cyclo (Met-Tyr)]. In addition, there are various cyclic dipeptides other than tyrosine-containing cyclic dipeptides, for example, Cyclo (Ala-Ala), Cyclo (Pro-Pro), Cyclo (Gly-Pro), Cyclo (Gly-Phe), Cyclo (Gly -Leu), Cyclo (Gly-His), Cyclo (Ala-Glu), Cyclo (Arg-Val) and the like.

The cyclic dipeptide used in the present invention can be prepared according to a method known in the art. For example, it may be produced by a chemical synthesis method, an enzymatic method, or a microbial fermentation method, or may be synthesized by dehydration and cyclization of a linear peptide. JP 2003-252896 A, Journal of Peptide や Science, 10, 737-737, 2004. For example, plant-derived peptides that are rich in cyclic dipeptides can be obtained by subjecting plant-derived proteins to plant-derived peptides obtained by subjecting them to enzyme treatment or heat treatment as they are, or preferably by subjecting them to purification treatment and further high-temperature heat treatment. A heat-treated peptide can be obtained. The means for purifying the plant-derived peptide is not particularly limited, and examples thereof include filtration, centrifugation, concentration, ultrafiltration, lyophilization, and pulverization. That is, the cyclic dipeptide used in the present invention may be chemically or biologically synthesized, or may be obtained from a heat-treated product of a plant-derived peptide or a purified product thereof.

The “animal and plant-derived peptide” in the present specification is not particularly limited, and for example, one derived from one or more raw materials selected from the group consisting of soybeans, tea leaves, malt, and coffee beans can be used. That is, soybean peptide, tea peptide, malt peptide, coffee bean peptide and the like can be used. Of these, malt peptide and soybean peptide are preferred in the present invention. As the plant-derived peptide, a plant-derived protein or a material prepared from a raw material containing a protein may be used, or a commercially available product may be used.

As used herein, “soy peptide” refers to a low molecular weight peptide obtained by subjecting soy protein to enzyme treatment or heat treatment to lower the molecular weight of the protein. Soybeans (scientific name: Glycine max) used as a raw material can be used without limitation of varieties and production areas, and can be used in processed products such as pulverized products. As a commercially available soybean peptide, for example, High Newt AM, High Newt DC, High Newt HK (manufactured by Fuji Oil Co., Ltd.) and the like can be used.

As used herein, “tea peptide” refers to a low molecular weight peptide derived from tea obtained by subjecting a tea (including tea leaves and tea husk) extract to enzyme treatment or heat treatment to lower the protein. As tea leaves used as the extraction raw material, tea leaves (scientific name: Camellia sinensis) manufactured tea leaves such as leaves and stems can be used for extraction and drinking. Also, the form is not limited to large leaves or powders. The harvest time of tea leaves can also be selected appropriately according to the desired flavor. Furthermore, plant extract (tea extract) containing diketopiperazine at a high concentration in the examination so far can be produced without undergoing a fermentation process to suppress the formation of by-products and obtain a flavorful product. Has been revealed. Therefore, tea leaves are steamed non-fermented tea (green tea) such as sencha, bancha, hojicha, gyokuro, kabusecha, and strawberry tea, and unfermented tea such as keen fried tea such as Ureshino tea, Aoyagi tea and various Chinese teas. It is preferable to use it.

As used herein, “malt peptide” refers to a low molecular weight peptide derived from malt obtained by subjecting an extract obtained from malt or a pulverized product thereof to enzyme treatment or heat treatment to lower the molecular weight of the protein. The malt used as a raw material can be used without limitation of varieties and production areas, but barley malt obtained by germinating barley seeds is particularly preferably used. In the present specification, barley malt may be simply referred to as malt.

The term “coffee bean peptide” as used herein refers to a low molecular weight peptide derived from coffee beans obtained by subjecting an extract obtained from coffee beans or a pulverized product thereof to an enzyme treatment or heat treatment to lower the molecular weight of the protein. Say. The coffee beans used as a raw material can be used without any restrictions such as varieties and production areas.

As described above, a plant-derived peptide heat-treated product rich in cyclic dipeptide can be obtained by heat-treating a plant-derived peptide at a high temperature. In the present specification, the “high-temperature heat treatment” is preferably performed at a temperature of 100 ° C. or higher and a pressure exceeding the atmospheric pressure for a predetermined time. As the high-temperature and high-pressure treatment device, a pressure-resistant extraction device, a pressure cooker, an autoclave, or the like can be used according to conditions.

The temperature in the high temperature heat treatment is desirably 100 ° C. or higher, preferably 100 ° C. to 170 ° C., more preferably 110 ° C. to 150 ° C., and still more preferably 120 ° C. to 140 ° C. In addition, this temperature shows the value which measured the outlet temperature of an extraction column, when using a pressure-resistant extraction device as a heating device, and measures the center temperature in a pressure vessel when using an autoclave as a heating device. Value.

The pressure in the high-temperature heat treatment is desirably a pressure exceeding atmospheric pressure, preferably 0.101 MPa to 0.79 MPa, more preferably 0.101 MPa to 0.60 MPa, and even more preferably 0.101 MPa to 0.48 MPa. It is.

The high temperature heat treatment time is preferably 15 minutes to 600 minutes, more preferably 30 minutes to 500 minutes, and even more preferably 60 minutes to 300 minutes from the viewpoint of obtaining a treated product containing a cyclic dipeptide.

Further, the high-temperature heat treatment conditions for the plant-derived peptide are not particularly limited as long as a treated product containing a cyclic dipeptide is obtained, but preferably [temperature: pressure: time] is [100 ° C. to 170 ° C .: 0.101 MPa to 0.001. 79 MPa: 15 minutes to 600 minutes], more preferably [110 ° C. to 150 ° C .: 0.101 MPa to 0.60 MPa: 30 minutes to 500 minutes], even more preferably [120 ° C. to 140 ° C .: 0.101 MPa to 0 48 MPa: 60 minutes to 300 minutes].

In addition, you may perform refinement | purification processes, such as filtration, centrifugation, concentration, ultrafiltration, lyophilization | freeze-drying, and powdering, with respect to the obtained plant-derived peptide heat-treated material as desired. In addition, if the specific cyclic dipeptide in the heat-treated peptide derived from the plant does not satisfy the desired content, the specific cyclic dipeptide that is deficient may be added as appropriate using other animal or plant derived peptides, commercial products, or synthetic products. it can.

The content (total content) of the cyclic dipeptide in the packaged beverage according to the present invention is 10 ppm or more, preferably 50 ppm or more, more preferably 100 ppm or more, and more preferably 500 ppm or more from the viewpoint of the physiologically active function required for the cyclic dipeptide. Further, from the viewpoint of the flavor derived from the cyclic dipeptide, it is 3300 ppm or less, preferably 1600 ppm or less, more preferably 650 ppm or less. That is, the content of the cyclic dipeptide in the packaged beverage according to the present invention is 10 to 3300 ppm, and the preferred range is 10 to 1600 ppm, 10 to 650 ppm, 10 to 500 ppm, 10 to 100 ppm, 10 to 50 ppm, 50 to 50 ppm. 3300 ppm, 50-1600 ppm, 50-650 ppm, 50-500 ppm, 50-100 ppm, 100-3300 ppm, 100-1600 ppm, 100-650 ppm, 100-500 ppm, 500-3300 ppm, 500-1600 ppm, 500-650 ppm, 650-3300 ppm, 650-1600 ppm, 1600-3300 ppm, etc. are mentioned. Among these, the content (total content) of the tyrosine-containing cyclic dipeptide is preferably 1 to 400 ppm, from the viewpoint of imparting a uric acid value reducing effect, more preferably 5 to 400 ppm, still more preferably 10 to 400 ppm, More preferred is 50 to 400 ppm.

The content of the cyclic dipeptide can be measured according to a known method. For example, it can be measured using LC-MS / MS or a saccharimeter. In the present specification, the content of the cyclic dipeptide refers to a value measured by LC-MS / MS. The detailed analysis conditions are as follows.

(LC-MS / MS analysis conditions)
LC device SHIMADZU UFLC XR
Column Agilent technologies Zorbax SB-AQ 1.8μm 2.1 x 150mm
Column temperature 40 ° C
Mobile phase A: 0.1% formic acid, B: Methanol gradient analysis flow rate Total amount 0.2 mL / min
Injection volume 2μL
Detector AB Sciex 4000 Q TRAP (R)-Turbo Spray (ESI) -Scheduled MRM (multiple reaction monitoring)
Nozzle position 4mm above, 7mm wide
MRM detection windou 40 sec, Target Scan Time 0.5 sec
[Positive mode] Analysis with Scheduled MRM Ion source section conditions CUR20.0, CAD6, IS 5500, TEM 700, GS1 70, GS2 70

The container-packed drink according to the present invention is not particularly limited as long as it is a container-packed drink, and it may be sealed or unsealed. Examples of the container for filling a beverage include a bottle, a can, a barrel, a plastic bottle, a paper pack, and a pouch. Examples of the type of beverage to be filled include beer-taste beverages, alcoholic beverages such as Chuhai, non-alcoholic beer-taste beverages, carbonated beverages, fruit juice beverages, soft drinks, and nutritional drinks.

As an aspect of the container-packed beverage according to the present invention, a beer-taste beverage containing alcohol can be mentioned, but the beverage of this embodiment can be produced in the same manner as a general beer-taste beverage except that a cyclic dipeptide is used. The alcohol at this time refers to ethanol, and the ethanol content is preferably 1% to 10% by volume, but is not particularly limited. Furthermore, the origin of the alcohol contained in the beer-taste beverage is not limited to fermentation and non-fermentation. Below, the manufacturing process of a general beer taste drink is shown. Common beer-taste beverages may or may not use malt as a raw material and can be produced as follows.

Beer-taste beverages containing alcohol produced using malt as a raw material are first of all raw materials such as malt and other grains, starches, sugars, bitters, or coloring agents as needed. If necessary, an enzyme such as amylase is added to the mixture containing water, gelatinized and saccharified, and filtered 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. Known conditions may be used as conditions in the fermentation / storage process. Moreover, when utilization of cyclic dipeptide occurs by yeast, the addition amount can be adjusted as necessary. The obtained fermentation liquid is filtered, and carbon dioxide gas is added to the obtained filtrate. Then, the container is filled and the target beer-taste drink is obtained through a sterilization process. At this time, in order to obtain a more preferable flavor as a beer-taste beverage in each of the above steps, addition of an aromatic component such as fatty acid ester, ethyl acetate, or isoamyl acetate may be performed in any step until filling. In each of the above steps, the cyclic dipeptide may be added at any step up to filling. The cyclic dipeptide can be preferably added using the above-mentioned heat-treated product of the raw material or a purified product thereof as a cyclic dipeptide-containing component.

Beer-taste beverages containing alcohol produced without using malt as a raw material are mixed with liquid sugar containing carbon sources, nitrogen sources as amino acid-containing materials other than wheat or malt, hops, pigments, etc. 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. As an alternative to this saccharified solution, hops may be added to the extract obtained by adding warm water to an extract using raw materials other than malt 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 fermentation / storage process. Moreover, when content changes by utilization of cyclic dipeptide by yeast, the addition amount can be adjusted as needed. The obtained fermentation liquid is filtered, and carbon dioxide gas is added to the obtained filtrate. Then, the container is filled and the target beer-taste drink is obtained through a sterilization process. At this time, in order to obtain a more preferable flavor as a beer-taste beverage in each of the above steps, addition of an aromatic component such as fatty acid ester, ethyl acetate, or isoamyl acetate may be performed in any step until filling. In each of the above steps, the cyclic dipeptide may be added at any step up to filling. The cyclic dipeptide can be preferably added using the above-mentioned heat-treated product of the raw material or a purified product thereof as a cyclic dipeptide-containing component.

The non-fermented and alcohol-containing beer-taste beverage is not limited to the use of malt, and may be one in which the alcohol content of the final product is adjusted by adding raw material alcohol or the like. The addition of the raw material alcohol may be performed in any process from the saccharification process to the filling process. In order to obtain a more preferable flavor as a beer-taste beverage in each of the above steps, an aromatic component such as fatty acid ester, ethyl acetate, or isoamyl acetate may be added in any step until filling. Further, in each step, the cyclic dipeptide may be added in any step up to filling. The cyclic dipeptide can be preferably added using the above-mentioned heat-treated product of the raw material or a purified product thereof as a cyclic dipeptide-containing component.

A non-alcohol beer-taste beverage can be mentioned as one aspect of the packaged beverage according to the present invention, but the beverage of this aspect can be produced in the same manner as a general non-alcohol beer-taste beverage, except that a cyclic dipeptide 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. In order to obtain a more preferable flavor as a beer-taste beverage in each of the above steps, an aromatic component such as fatty acid ester, ethyl acetate, or isoamyl acetate may be added in any step until filling. In each of the above steps, the cyclic dipeptide may be added at any step up to filling. The cyclic dipeptide can be preferably added using the above-mentioned heat-treated product of the raw material or a purified product thereof as a cyclic dipeptide-containing component.

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. In order to obtain a more preferable flavor as a beer-taste beverage in each of the above steps, an aromatic component such as fatty acid ester, ethyl acetate, or isoamyl acetate may be added in any step until filling. In each of the above steps, the cyclic dipeptide may be added at any step up to filling. The cyclic dipeptide can be preferably added using the above-mentioned heat-treated product of the raw material or a purified product thereof as a cyclic dipeptide-containing component.

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. Among these, the “non-alcohol beer-taste beverage” is a beer-taste beverage having an alcohol content of less than 1%, and preferably contains substantially no alcohol. Here, the drink of the aspect which does not contain alcohol substantially does not exclude the drink containing the trace amount alcohol which cannot be detected. Beverages having an alcohol content of 0.0% due to rounding, especially beverages having an alcohol content of 0.00% due to rounding, are included in non-alcohol beer-taste beverages. As a kind of beer taste drink of this mode, a non-alcohol beer taste drink, a beer taste soft drink, etc. are contained, for example. Here, “alcohol content (alcohol content)” means the content of ethanol and does not include aliphatic alcohol.

The alcohol content of the beer-taste beverage according to the present embodiment 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 Table of Alcohol Content, Density (15 ° C) and Specific Gravity (15/15 ° C) Conversion Table”, which is an appendix to 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 this aspect, 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 this embodiment, preferred 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)
Of the beer-taste beverages according to this aspect, the non-alcohol beer-taste beverages are preferably low in calories in accordance with recent low calorie preferences. Therefore, the number of calories in the beer-taste beverage according to this aspect 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 the beer-taste beverage according to this aspect is basically calculated according to “Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards” published in relation to the health promotion method. 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 beer-taste beverage according to this aspect may be according to various analytical methods described in the health promotion method “Analytical method for nutritional components and the like in 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 contained in the beer-taste beverage according to this embodiment 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.

It is desirable that the beer-taste beverage according to this aspect has a low sugar content in accordance with the recent low sugar taste. Therefore, the sugar content of the beer-taste beverage according to this embodiment 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.

(Acidulant)
As the acidulant used in the beer-taste beverage according to this embodiment, 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 this embodiment, 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 this embodiment, it is preferable to use a combination of lactic acid from the viewpoint of appropriately imparting a mild acidity and phosphoric acid from the viewpoint of appropriately imparting a slightly irritating acidity.

The content of the sour agent is preferably 200 ppm or more, more preferably 550 ppm or more, further preferably 700 ppm or more, and more preferably 700 ppm or more from the viewpoint of imparting a beer taste feeling in terms of citric acid in the beer-taste beverage according to this embodiment. From this viewpoint, 15000 ppm or less is preferable, 5500 ppm or less is more preferable, and 2000 ppm or less is more preferable. Therefore, in this embodiment, the content of the acidulant is in a suitable range such as 200 ppm to 15000 ppm, preferably 550 ppm to 5500 ppm, more preferably 700 ppm to 1500 ppm in terms of citric acid. 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.

About the content of the sour agent in a beer taste drink, it points to what was analyzed and calculated by high performance liquid chromatography (HPLC) etc.

(hop)
In the beer-taste beverage according to this aspect, 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 things are included in the hop used for the beer taste drink concerning this aspect. 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)
The beer taste drink concerning this aspect 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), bitters, flavors, yeast extracts, caramel pigments and other colorants, plant extracted saponin substances such as soybean saponin and quilla saponin, plant proteins such as corn and soybean Peptide-containing substances, protein-based substances such as bovine serum albumin, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid can be used as necessary as long as the effects of the present invention are not impaired.

Thus, the beer-taste beverage according to this aspect is obtained. The pH of the beer-taste beverage according to this embodiment is 3.0 to 5.0, preferably 3.5 to 4.5, more preferably 3.5 to 4. from the viewpoint of improving the flavor of the beverage. 0.

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

Preparation of heat-treated product According to the following heat treatment method, various raw materials were heat-treated. Table 1 shows the results of analyzing the cyclic dipeptide contained in the heat-treated product by the LC-MS / MS method.
About each raw material shown in Table 1, 15 ml of distilled water was added to 3 g of the raw material, and the mixture was placed in an autoclave (manufactured by Tommy Seiko Co., Ltd.) and subjected to high temperature and high pressure treatment at 135 ° C., 0.31 MPa for 3 hours. 10 ml of the treated liquid was diluted 50-fold with ultrapure water and subjected to membrane treatment, and subjected to LC-MS / MS to determine various cyclic dipeptide concentrations. The details of the LC-MS / MS process conditions are as shown in the above analysis conditions.

Details of various raw materials shown in Table 1 are as follows.
Soy peptide: High Newt AM (Fuji Oil Co., Ltd.)
Malt peptide: European malt pulverized enzyme-treated product Tea peptide: Kagoshima Prefecture most tea leaf (variety: Yabukita) enzyme-treated product

<Manufacture of beer-taste beverages>
The beer taste drink shown in Table 2 was prepared as follows.

Examples 1 to 4, 8 to 10, Comparative Example 1
Caramel color, hops, isoalpha acid, and soybean peptide heat-treated product were added to boiled saccharified and filtered under known general conditions, and the solids such as coagulated protein were removed in a clarification tank. A sour agent (lactic acid, phosphoric acid) and a fragrance (fatty acid ester, ethyl acetate) were added and filtered. Carbon dioxide gas was added to the obtained filtrate, and the bottle was packed in a bottle to obtain a non-alcohol beer-taste beverage using malt. The pH was as shown in Table 2.

Examples 5-7, 11-14
A non-alcohol beer-taste beverage without malt was prepared in the same manner as in Example 1 except that dietary fiber was used instead of wort. The pH was as shown in Table 2.

<Evaluation of flavor>
The sourness, aftertaste, flavor improvement effect, and overall evaluation of each example and comparative beer-taste beverage were evaluated as follows by a sensory test based on a scoring method by six professional panelists. The average score was calculated. Here, the flavor improvement effect refers to the degree of flavor improvement based on the evaluation of Comparative Example 1 as one point. The average score for comprehensive evaluation is preferably 2.0 or more, and more preferably 3.0 or more. The results are shown in Tables 2-4.
(Strength of acidity)
“Strong” = 5 points, “Slightly strong” = 4 points, “Good” = 3 points, “Slightly weak” = 2 points, “Weak” = 1 point (margin of aftertaste)
“Very present” = 5 points, “Yes” = 4 points, “Slightly” = 3 points, “Slightly” = 2 points, “No” = 1 point (flavor improvement effect)
“Very present” = 5 points, “Yes” = 4 points, “Somewhat” = 3 points, “Slightly” = 2 points, “No” = 1 point (overall evaluation)
“Very good” = 5 points, “Good” = 4 points, “Slightly good” = 3 points, “Normal” = 2 points, “Inferior” = 1 point

From Examples 1 to 14 and Comparative Example 1, it can be seen that when the soy peptide heat-treated product was used, the aftertaste was good and the taste was good when the pH of the beverage was in the range of 3.0 to 5.0. This effect was the same also in the beer taste drink containing alcohol by adding neutral spirits to each Example.

The container-packed beverage of the present invention has a delicious taste while containing a cyclic dipeptide, and can provide a new taste as a luxury product.

Claims

A packaged beverage having a cyclic dipeptide content of 10 to 3300 ppm and a pH of 3.0 to 5.0.
The container-packed beverage according to claim 1, wherein the content of the cyclic dipeptide is 50 to 3300 ppm.
The container-packed beverage according to claim 1 or 2, wherein the cyclic dipeptide is derived from one or more raw materials selected from the group consisting of soybeans, tea leaves, malt, and coffee beans.
The container-packed beverage according to claim 3, comprising a heat-treated product of the peptide derived from the raw material or a purified product thereof as the cyclic dipeptide-containing component.
Cyclotryptophanyl tyrosine [Cyclo (Trp-Tyr)], cycloseryltyrosine [Cyclo (Ser-Tyr)], cycloprolyl tyrosine [Cyclo (Pro-Tyr)], cycloglycyltyrosine [Cyclo (Gly-Tyr)], cyclotyrosyltyrosine [Cyclo (Tyr-Tyr)], cyclophenylalanyltyrosine [Cyclo (Phe-Tyr)], cycloleucyltyrosine [Cyclo (Leu-Tyr)], cyclolysyltyrosine (Cyclo (Lys-Tyr)), cyclohistidyltyrosine (Cyclo (His-Tyr)), cycloalanyltyrosine (Cyclo (Ala-Tyr)), cycloglutamyltyrosine (Cyclo (Glu-Tyr)), cyclotyros Silvaline (Cyclo (Tyr-Val)), cycloisoleucine tyrosine (Cyclo (Ile-Tyr)), cyclothreonyl tyrosine (Cyclo (Thr-Tyr)), cycloaspartyl tyrosine (Cyclo (Asp-Tyr)) , Cycloasparaginyl tyrosine [Cyclo (Asn-Tyr)], cycloglutami One or more tyrosine-containing cyclics selected from the group consisting of rutyrosine [Cyclo (Gln-Tyr)], cycloarginyltyrosine [Cyclo (Arg-Tyr)], and cyclomethionyltyrosine [Cyclo (Met-Tyr)] The packaged beverage according to any one of claims 1 to 4, comprising a dipeptide.
The packaged beverage according to claim 5, wherein the content of the tyrosine-containing cyclic dipeptide is 1 to 400 ppm.