WO2017115439A1 - Boisson emballée - Google Patents

Boisson emballée Download PDF

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Publication number
WO2017115439A1
WO2017115439A1 PCT/JP2015/086566 JP2015086566W WO2017115439A1 WO 2017115439 A1 WO2017115439 A1 WO 2017115439A1 JP 2015086566 W JP2015086566 W JP 2015086566W WO 2017115439 A1 WO2017115439 A1 WO 2017115439A1
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Prior art keywords
tyr
cyclo
ppm
tyrosine
beer
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PCT/JP2015/086566
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English (en)
Japanese (ja)
Inventor
伊玖磨 水口
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サントリーホールディングス株式会社
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Priority to JP2017558832A priority Critical patent/JP6683736B2/ja
Priority to PCT/JP2015/086566 priority patent/WO2017115439A1/fr
Priority to TW105133071A priority patent/TW201726003A/zh
Publication of WO2017115439A1 publication Critical patent/WO2017115439A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • 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
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • 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
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis

Definitions

  • 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).
  • 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.
  • 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.
  • the container-packed beverage according to the present invention contains a cyclic dipeptide.
  • 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)], cyclotryptophanyl tyrosine [Cy
  • 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 ⁇ Science, 10, 737-737, 2004.
  • 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.
  • 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.
  • soybean 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
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • tea leaves are steamed non-fermented tea (green tea) such as sencha,nadoha, 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.
  • green tea non-fermented tea
  • unfermented tea such as keen fried tea
  • 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.
  • coffee bean peptide 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.
  • the coffee beans used as a raw material can be used without any restrictions such as varieties and production areas.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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].
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the origin of the alcohol contained in the beer-taste beverage is not limited to fermentation and non-fermentation.
  • 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.
  • an aromatic component such as fatty acid ester, ethyl acetate, or isoamyl acetate
  • 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.
  • hops may be mixed with the liquid sugar solution during boiling, not before the start of boiling.
  • 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.
  • the addition amount can be adjusted as needed.
  • the obtained fermentation liquid is filtered, and carbon dioxide gas is added to the obtained filtrate.
  • the container is filled and the target beer-taste drink is obtained through a sterilization process.
  • addition of an aromatic component such as fatty acid ester, ethyl acetate, or isoamyl acetate may be performed in any step until filling.
  • 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.
  • an aromatic component such as fatty acid ester, ethyl acetate, or isoamyl acetate may be added in any step until filling.
  • 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.
  • a general non-fermented non-alcohol beer taste drink is shown below.
  • 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.
  • the obtained wort is filtered, and carbon dioxide gas is added to the obtained filtrate.
  • the container is filled and the target non-alcohol beer-taste drink is obtained through a sterilization process.
  • an aromatic component such as fatty acid ester, ethyl acetate, or isoamyl acetate may be added in any step until filling.
  • 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.
  • 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.
  • 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.
  • an aromatic component such as fatty acid ester, ethyl acetate, or isoamyl acetate may be added in any step until filling.
  • 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 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 “non-alcohol beer-taste beverage” is a beer-taste beverage having an alcohol content of less than 1%, and preferably contains substantially no alcohol.
  • 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.
  • 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.
  • 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.
  • 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.
  • the content of the aliphatic alcohol can be measured using a headspace gas chromatographic method.
  • 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).
  • 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.
  • 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.
  • 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).
  • the saccharide refers to a product obtained by removing protein, lipid, dietary fiber, ash, alcohol and water from food.
  • 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.
  • the amounts of protein, lipid, dietary fiber, ash, and moisture are measured by the methods listed in the nutrition labeling standards.
  • the amount of protein is measured by the nitrogen quantitative conversion method
  • 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 gottling method
  • ash content is measured by ashing method with magnesium acetate
  • water content is Karl Fischer method
  • 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.
  • 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.
  • 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.
  • the citric acid conversion amount is an amount converted from the acidity of each acidulant based on the acidity of citric acid.
  • 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.
  • 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.
  • 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.
  • hop processed goods such as an isolation hop and a reduction
  • 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.
  • 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.
  • sweeteners including high-intensity sweeteners
  • bitters including high-intensity sweeteners
  • yeast extracts including high-intensity sweeteners
  • 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
  • antioxidants such as ascorbic acid
  • 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.
  • 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
  • a fragrance fatty acid ester, ethyl acetate
  • 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.
  • 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.

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Abstract

L'invention concerne une boisson emballée dont la teneur en dipeptide cyclique est comprise entre 10 et 3300ppm, et dont le pH est compris entre 3,0 et 5,0. Bien que la boisson emballée de l'invention comprend un dipeptide cyclique, elle présente une saveur d'arôme satisfaisant, et fournit un goût nouveau en tant que produit apprécié pour ses qualités gustatives.
PCT/JP2015/086566 2015-12-28 2015-12-28 Boisson emballée WO2017115439A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2017558832A JP6683736B2 (ja) 2015-12-28 2015-12-28 容器詰飲料
PCT/JP2015/086566 WO2017115439A1 (fr) 2015-12-28 2015-12-28 Boisson emballée
TW105133071A TW201726003A (zh) 2015-12-28 2016-10-13 容器裝飲料

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JP2010166911A (ja) * 2008-12-26 2010-08-05 Suntory Holdings Ltd 環状ジペプチド含有飲料
WO2014200000A1 (fr) * 2013-06-10 2014-12-18 サントリーホールディングス株式会社 Extrait de plante contenant de la dicétopipérazine, et son procédé de production
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JP2010166911A (ja) * 2008-12-26 2010-08-05 Suntory Holdings Ltd 環状ジペプチド含有飲料
WO2014200000A1 (fr) * 2013-06-10 2014-12-18 サントリーホールディングス株式会社 Extrait de plante contenant de la dicétopipérazine, et son procédé de production
WO2015194205A1 (fr) * 2014-06-20 2015-12-23 サントリーホールディングス株式会社 Composition contenant un dipeptide cyclique
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