WO2018150499A1 - Packaged fermented beverage and production method therefor - Google Patents

Packaged fermented beverage and production method therefor Download PDF

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Publication number
WO2018150499A1
WO2018150499A1 PCT/JP2017/005585 JP2017005585W WO2018150499A1 WO 2018150499 A1 WO2018150499 A1 WO 2018150499A1 JP 2017005585 W JP2017005585 W JP 2017005585W WO 2018150499 A1 WO2018150499 A1 WO 2018150499A1
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WO
WIPO (PCT)
Prior art keywords
isoxanthohumol
xanthohumol
fermented beverage
container
beverage
Prior art date
Application number
PCT/JP2017/005585
Other languages
French (fr)
Japanese (ja)
Inventor
智 作山
Original Assignee
サントリーホールディングス株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by サントリーホールディングス株式会社 filed Critical サントリーホールディングス株式会社
Priority to PCT/JP2017/005585 priority Critical patent/WO2018150499A1/en
Priority to PCT/JP2018/005083 priority patent/WO2018151154A1/en
Priority to TW107105425A priority patent/TW201840843A/en
Priority to JP2018568566A priority patent/JP7138052B2/en
Publication of WO2018150499A1 publication Critical patent/WO2018150499A1/en

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
    • 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
    • C12C1/00—Preparation of malt
    • 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
    • C12C11/00—Fermentation processes for beer
    • 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
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/06—Preparation of sparkling wine; Impregnation of wine with carbon dioxide

Definitions

  • the present invention relates to a packaged fermented beverage containing at least one selected from the group consisting of xanthohumol and isoxanthohumol and a sweet substance, and a method for producing the same.
  • Xanthohumol is a prenyl flavonoid derived from hops and is known to have various physiological activities such as cancer cell growth inhibition, antioxidant action, bone degradation inhibition action, and antibacterial action. Recently, it has been found in animal studies that xanthohumol has a fat accumulation inhibitory effect (Non-patent document 1: Phytochemistry. 91 Jul. 2013 236 and Non-patent document 2: Arch Biochem Biophys. 599 Jun. 2016 22). It is also attracting attention as a component useful for maintaining and improving health, such as preventing or improving obesity by suppressing accumulation.
  • Patent Document 2 Japanese Patent No. 577041
  • Patent Document 3 JP 2003-310240 A
  • Japanese Patent Laid-Open No. 2002-345433 JP 2003-310240 A
  • xanthohumol and isoxanthohumol have a bitter taste that is peculiar to the aftertaste, and when added in excess of a certain amount, the original flavor of the beverage is impaired.
  • the inventors of the present invention have made extensive studies in view of the above problems, and as a result, by using an appropriate amount of a sweet substance, it is possible to mask an unpleasant bitter taste of xanthohumol or isoxanthohumol, and the beverage
  • the present inventors have found that the contents of xanthohumol and isoxanthohumol in a beverage can be increased without impairing the original flavor, and have completed the present invention.
  • the present invention includes the following aspects of the invention.
  • a packaged fermented beverage containing one or more selected from the group consisting of xanthohumol and isoxanthohumol, and a sweet substance, Xanthohumol content is 6 mass ppm or more, or isoxanthohumol content is 16 mass ppm or more, A packaged fermented beverage whose sweetness derived from a sweet substance is 0.2 to 14 in terms of sucrose.
  • [7] The container-packed fermented beverage according to any one of [1] to [6], which is an anti-obesity beverage.
  • [9] The container-packed fermented beverage according to any one of [1] to [8], which is a beer-taste beverage.
  • [10] A method for producing a packaged fermented beverage according to any one of [1] to [9], A step of adjusting the content of xanthohumol and isoxanthohumol in the container-packed fermented beverage; Adjusting the sweetness degree derived from the sweet substance in the packaged fermented beverage; The manufacturing method of the container-packed fermented drink containing this.
  • the present invention by adjusting the sweetness degree derived from a sweet substance to a predetermined range, it is possible to mask an unpleasant bitter taste unique to xanthohumol and isoxanthohumol, and in a packaged fermented beverage
  • the content of xanthohumol and isoxanthohumol can be increased as compared with conventional products without impairing the flavor inherent in the beverage.
  • the containerized fermented drink of the present invention is a containerized fermented drink containing at least one selected from the group consisting of xanthohumol and isoxanthohumol and a sweet substance, and contains xanthohumol
  • the amount is 6 mass ppm or more, or the content of isoxanthohumol is 16 mass ppm or more, and the sweetness derived from the sweet substance is 0.2 to 14 in terms of sucrose.
  • the container-packed fermented beverage of the present invention can mask an unpleasant bitter taste unique to xanthohumol and isoxanthohumol by adjusting the sweetness derived from a sweet substance to a predetermined range.
  • the content of xanthohumol and isoxanthohumol can be increased as compared with conventional products without impairing the flavor inherent in the beverage.
  • a preferred embodiment of the present invention by continuing to drink the container-packed fermented beverage of the present invention, it is possible to expect health maintenance and improvement effects due to the bioactive action of xanthohumol and isoxanthohumol.
  • Xanthohumol is a component derived from hops, and can be obtained by extracting from hops using a solvent.
  • the dried hops are pulverized or the like into pellets, which are extracted by immersion in an organic solvent such as alcohol. Subsequently, after concentrating and drying the obtained extract, it can be obtained by separation and purification using chromatography or the like.
  • Isoxanthohumol is obtained by isolating xanthohumol.
  • xanthohumol is dissolved in a water-containing ethanol solution, and boiled at 100 ° C. for 12 hours or more to isolate xanthohumol to obtain a reaction liquid containing isoxanthohumol.
  • isoxanthohumol can be obtained as a powder by freeze-drying the obtained reaction solution.
  • xanthohumol is dissolved in a phosphate buffer at pH 6 and boiled at 100 ° C. for 3 to 4 hours to isolate xanthohumol to obtain a reaction solution containing isoxanthohumol.
  • the resulting reaction solution is extracted using an organic solvent such as ether, and the resulting extract is concentrated and dried, followed by separation and purification using chromatography or the like to obtain isoxanthohumol. Obtainable.
  • xanthohumol and isoxanthohumol used in the present invention those derived from hops are preferable, but those obtained by organic synthesis may be used.
  • Xanthohumol and isoxanthohumol are commercially available.
  • the content of xanthohumol is 6 ppm by mass or more, preferably 10 ppm by mass or more, more preferably 16 ppm by mass or more, and further preferably 24 ppm by mass or more. is there.
  • the content of isoxanthohumol is 16 mass ppm or more, preferably 24 mass ppm or more.
  • each content of xanthohumol and isoxanthohumol is preferably 500 ppm by mass or less, more preferably 200 ppm by mass or less.
  • the container-packed fermented beverage of the present invention may contain xanthohumol and isoxanthohumol alone, or may contain both xanthohumol and isoxanthohumol.
  • the total content of xanthohumol and isoxanthohumol is 16 mass ppm or more It is preferable that it is, More preferably, it is 22 mass ppm or more, More preferably, it is 24 mass ppm or more.
  • the total content of xanthohumol and isoxanthohumol is preferably 500 ppm by mass or less, more preferably 200 ppm by mass or less.
  • isoxanthohumol may be contained by adding directly to the container-packed fermented beverage, or by changing a part of xanthohumol to isoxanthohumol, You may contain.
  • the term “containing” includes both cases of containing by dissolving in a container-packed fermented beverage and cases of containing by suspending.
  • xanthohumol and isoxanthohumol can be appropriately adjusted according to the type and purpose of the containered fermented beverage.
  • the contents of xanthohumol and isoxanthohumol can be adjusted by adding xanthohumol and isoxanthohumol, respectively, to the packaged fermented beverage.
  • the fermented beverage that is the base of the container-packed fermented beverage of the present invention originally contains one or more of xanthohumol and isoxanthohumol, the total amount with those components is in the above range. Adjust it.
  • the sweetening substance used in the present invention is not particularly limited as long as it is a substance that can be used in beverages and can induce sensual sweetness to humans.
  • a sweetener such as saccharides and high-intensity sweeteners can be mentioned as particularly preferred sweet substances.
  • Sweetening substances may be used alone or in combination of two or more. These sweet substances may be natural sweet substances or artificial sweet substances, and may be brought into the ingredients used in fermented beverages. It may be blended.
  • saccharide examples include disaccharides such as sugar (sucrose) and maltose, monosaccharides such as glucose and fructose, oligosaccharides, sugar alcohols such as sorbitol, xylitol, and maltitol. Of these, sucrose, glucose, and fructose are preferable.
  • high-intensity sweetener refers to natural sweeteners and synthetic sweeteners that have a stronger sweetness than sucrose.
  • Such high intensity sweeteners include: Peptide-based sweeteners such as aspartame, alitame, neotame, glycyrrhizin and the like; Glycosylating sweeteners such as stevia sweeteners (including stevia extract and stevia that has been enzymatically treated to add glucose to stevia, including rebaudioside A, which has the highest sweetness among the sweet components of stevia) Licorice extract, etc .; Sucrose derivatives such as sucralose; Synthetic sweeteners such as acesulfame K, saccharin, neohesperidin-dihydrochalcone and the like can be mentioned, and one or more of these can be used as appropriate.
  • the sweetness derived from the sweet substance is in the range of 0.2 to 14 in terms of sucrose.
  • the sweetness derived from the sweet substance is 0.2 to 14 in terms of sucrose.
  • xanthohumol and The unpleasant bitterness and astringency unique to isoxanthohumol can be suppressed, and the contents of xanthohumol and isoxanthohumol can be increased.
  • the sweetness degree derived from a sweet substance means the degree of sweetness based on the sweetness of sucrose, and the sweetness degree of each sweet substance is widely known to those skilled in the art. .
  • the sweetness of a 1% by weight sucrose solution is 1, the sweetness of an acesulfame K 1% by weight solution is about 200, and the sweetness of a 1% by weight sucralose solution is about 600.
  • Table 1 shows the sweetness of other typical sweet substances.
  • the sweetness of the packaged fermented beverage refers to the total sweetness of each sweet substance.
  • Xanthohumol and isoxanthohumol can be mix
  • blended There is no particular limitation.
  • it may be an alcoholic beverage or a non-alcoholic beverage.
  • the alcohol contained in the alcoholic beverage is not particularly limited as long as it is drunk as a normal alcoholic beverage.
  • distilled liquor such as whiskey, vodka, rum, shochu, spirits, brewed liquor such as sake, wine and beer, and mixed liquor such as happoshu and liqueur can be used.
  • a single type of alcohol may be used, or a plurality of types of alcohol may be used.
  • the alcohol concentration of the alcoholic beverage is not particularly limited, but is preferably 1 to 15% by volume, more preferably 2 to 9% by volume.
  • the non-alcoholic beverage is not particularly limited as long as it is a fermented beverage having an ethanol content of less than 1.00% by volume.
  • lactic acid bacteria beverages, non-alcoholic beer-taste beverages, carbonated beverages, fruit juice beverages, soft drinks, nutritional drinks, etc. Can be used.
  • the content of xanthohumol and isoxanthohumol and the sweetness derived from the sweet substance can be appropriately adjusted according to the type and purpose of the container-packed fermented beverage.
  • the container-packed fermented beverage of the present invention is a malt fermented beverage (beer-taste beverage) such as beer or sparkling liquor, in order not to impair the original flavor of the malt fermented beverage, It is preferable to adjust to a range of 0.2 to 14, more preferably 0.6 to 6 in terms of sucrose.
  • the container-packed fermented beverage of the present invention is a fermented beverage having a relatively high sweetness inherent in the beverage, such as fruit wine, liqueur, chuhai, and sake
  • the sweetness derived from the sweet substance is converted to sucrose. It is preferable to adjust to a range of 0.6 to 14, more preferably 1 to 14.
  • the container-packed fermented beverage of the present invention is a fermented beverage having a relatively low sweetness inherent in the beverage, such as whiskey, brandy, shochu, spirits, etc.
  • the sweetness derived from the sweet substance is converted to sucrose. It is preferable to adjust to the range of 0.2 to 14, more preferably 0.2 to 1.
  • the container-packed fermented beverage of the present invention is a non-alcoholic beverage such as a lactic acid bacteria beverage, a non-alcoholic beer-taste beverage, a carbonated beverage, a fruit juice beverage, a soft drink, or an energy drink
  • the sweetness derived from a sweet substance can be reduced. It is preferable to adjust to the range of 0.2 to 14, more preferably 0.6 to 14, in terms of sugar.
  • the total content of xanthohumol and isoxanthohumol is preferably 16 mass ppm or more, more preferably 22 mass ppm or more, still more preferably 24 mass ppm or more, and 500
  • the mass ppm is preferably not more than 200 ppm, more preferably not more than 200 ppm by mass, and may be appropriately adjusted according to the type and purpose of the packaged fermented beverage.
  • the container-packed fermented beverage of the present invention is preferably a beer-taste beverage that is a malt fermented beverage containing malt-derived components such as beer and sparkling liquor.
  • a malt origin component what was extracted from malt using hot water etc., such as wort, can be used, for example. It also includes food additives such as malt extract obtained in the production process such as beer and malt extract obtained by extracting and concentrating malt dried and roasted and ground.
  • the container-packed fermented beverage of the present invention may contain a carbon dioxide gas to be a carbonated beverage.
  • a carbon dioxide gas to be a carbonated beverage.
  • the present invention is applied to carbonated beverages, in addition to improving the taste defects of beverages containing bitter substances and citric acid and / or malic acid, the irritation caused by carbon dioxide gas can be moderately moderated.
  • a beverage is one of the more preferred embodiments of the present invention.
  • Carbon dioxide can be provided in the beverage using methods commonly known to those skilled in the art. For example, but not limited thereto, carbon dioxide may be dissolved in the beverage under pressure, or carbon dioxide and the beverage may be mixed in the pipe using a mixer such as a carbonator from Zuchenhagen. . Further, the beverage may be absorbed by spraying the beverage into a tank filled with carbon dioxide, or the beverage and carbonated water may be mixed. When a fermented liquor such as brewed liquor is used as one of the raw materials, carbon dioxide accompanying fermentation can be added to the beverage. The carbon dioxide pressure is adjusted by appropriately using these means.
  • the container-packed fermented beverage of the present invention is a carbonated beverage
  • it preferably has a carbon dioxide pressure of 1.0 to 3.5 kg / cm 2 , more preferably 1.2 to 2.5 kg / cm 2 .
  • the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry.
  • the sample temperature is set to 20 ° C.
  • the gas volume measuring device measures the degassing (snift) in the air in the container and shakes, and then measures the carbon dioxide pressure.
  • the container-packed fermented beverage of the present invention has a high content of xanthohumol and isoxanthohumol having various physiological activities, and does not impair the original flavor of the fermented beverage by suppressing the unpleasant bitterness and astringency associated with it. Therefore, you can continue drinking without difficulty, and various effects are expected.
  • xanthohumol is known to have a fat accumulation-inhibiting action (see Non-Patent Documents 1 and 2), and is known to have an effect of preventing or improving obesity by inhibiting fat accumulation. It has been.
  • the container-packed fermented drink of this invention can be used as a drink for anti-obesity, and also a drink for fat accumulation suppression.
  • a drink for anti-obesity and also a drink for fat accumulation suppression.
  • the pH of the packaged fermented beverage of the present invention is not particularly limited, but is preferably in the range of 2-8.
  • various additives may be added as necessary, as long as the effects of the present invention are not hindered.
  • coloring agents, foam forming agents, flavoring agents, fermentation accelerators, bittering agents, yeast extracts, peptide-containing materials such as amino acids, seasonings such as amino acids, antioxidants such as ascorbic acid, various acidulants, etc. It can be added as necessary as long as the effects of the invention are not impaired.
  • the containerized fermented beverage of the present invention can be manufactured by adjusting the content of xanthohumol and isoxanthohumol and the sweetness derived from a sweet substance to a predetermined range, respectively. That is, the method for producing a containerized fermented beverage of the present invention comprises a step of adjusting the contents of xanthohumol and isoxanthohumol in the containerized fermented beverage, and a sweetness degree derived from a sweet substance in the containerized fermented beverage. Adjusting.
  • the contents of xanthohumol and isoxanthohumol may be adjusted at any timing during or after the production of the packaged fermented beverage. For example, it may be performed before, during or after any manufacturing process, and may be performed before, during or after a plurality of processes. In the final container-packed fermented beverage, the contents of xanthohumol and isoxanthohumol may be within the predetermined ranges.
  • a saccharification step of saccharifying raw materials containing malt when producing a beer-taste beverage that is a malt fermented beverage such as beer or sparkling liquor, a saccharification step of saccharifying raw materials containing malt, a filtration step of filtering the saccharified solution to obtain wort, and a hop to wort
  • a boiling process for adding and boiling a separation process for separating ori from hot wort after the boiling process, a fermentation process for fermenting the wort by adding yeast to the wort, and a filtration for filtering the fermentation broth Process.
  • xanthohumol is isomerized by experiencing heat of about 96 ° C. and changes to isoxanthohumol, the content of xanthohumol is preferably adjusted after the boiling step.
  • the content of isoxanthohumol may be adjusted at any timing.
  • the adjustment of the content of isoxanthohumol may be performed at any timing, but the adjustment of the content of xanthohumol has a process involving heat Is preferably performed after that step. From the viewpoint of yield, it is preferable that the adjustment of the xanthohumol content and the adjustment of the isoxanthohumol content be performed in the subsequent steps as much as possible.
  • the production method of the present invention includes a step of adjusting the content of the sweet substance in the packaged beverage so that the sweetness derived from the sweet substance is 0.2 to 14 in terms of sucrose.
  • the timing for adjusting the sweetness level derived from the sweet substance may be any time during or after the production of the packaged beverage. For example, it may be performed before, during or after any manufacturing process, and may be performed before, during or after a plurality of processes. In the final container-packed fermented beverage, the sweetness degree derived from the sweet substance may be within a predetermined range.
  • the order of the adjustment steps is not particularly limited, and two or more of the adjustment steps may be performed simultaneously.
  • the container of the container-packed fermented beverage of the present invention is not particularly limited, for example, a plastic container such as a plastic bottle, a paper container such as a paper pack, a glass container such as a glass bottle, a metal container such as an aluminum can or a steel can, aluminum Any container, such as a pouch, that is usually used in beverage compositions can be used.
  • Xanthopure manufactured by Hopsteiner
  • Xanthopure manufactured by Hopsteiner
  • isoxanthohumol Xanthopure (manufactured by Hopsteiner) was converted to isoxanthohumol by the following method. First, Xanthopure (manufactured by Hopsteiner) was dissolved in hydrous ethanol (ethanol concentration: 5%), and heated and refluxed for 12 hours or more while stirring in an oil bath set at 100 ° C.
  • isoxanthohumol was obtained as a powder by freeze-drying and used for the following preparation. Note that the conversion from xanthohumol to isoxanthohumol upon heating was confirmed by qualitative analysis using an LC-MS / MS system (TSQ Quantiva, Thermo Fisher Scientific).
  • a malt fermented beverage was prepared as follows. 20 kg of malt was pulverized to an appropriate particle size and placed in a charging tank, and 80 L of warm water was added thereto to make a mash of about 50 ° C. After holding at 50 ° C. for 30 minutes, the temperature was gradually raised and saccharification was carried out at 65 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.
  • sugar solution and dietary fiber are added so that the composition of malt is 25% by weight, sugar solution is 63%, and dietary fiber is 12% by weight. Further, 100 g of hops are added and the mixture is boiled at 100 ° C. for 70 minutes. A wort of 14.75% by weight was obtained. Beer yeast is added to this and fermented by a conventional method. After filtration, water, barley spirits, and carbon dioxide gas are added, so that malt fermentation with 2.3% by weight of extract and 4.0% by volume of alcohol is added. I got a drink.
  • xanthohumol, isoxanthohumol and a sweet substance were added so as to have the concentrations shown in Tables 2 and 3, and malt fermented beverages (beer-taste beverages) of Examples 1 to 19 were obtained.
  • malt fermented beverages beer-taste beverages
  • the sweetness of the beverage was calculated with the sweetness of the dietary fiber as 0.
  • Comparative Examples 1 to 3 A malt fermented beverage was obtained in the same manner as in Examples 1 to 19 except that xanthohumol, isoxanthohumol and a sweet substance were added so as to have the concentrations shown in Table 4.
  • the present invention it is possible to increase the content of xanthohumol and isoxanthohumol without impairing the flavor inherent in the packaged fermented beverage by adjusting the sweetness derived from the sweet substance to a predetermined range. it can.
  • a preferred embodiment of the present invention by continuing to drink the container-packed fermented beverage of the present invention, it is possible to expect a health maintenance and improvement effect due to the bioactive action of xanthohumol and isoxanthohumol.

Abstract

The present invention pertains to: a packaged fermented beverage which contains a sweetener and at least one compound selected from the group consisting of xanthohumol and isoxanthohumol, and in which the content of xanthohumol is at least 6 ppm by mass or the content of isoxanthohumol is at least 16 ppm by mass, and the sweetness derived from the sweetener is 0.2–14 in terms of sucrose equivalence; and a production method therefor. The present invention makes it possible to moderate the unpleasant bitterness that is characteristic of the aftertaste of xanthohumol and isoxanthohumol, and to increase the content of xanthohumol and isoxanthohumol without diminishing the inherent flavor of the beverage.

Description

容器詰発酵飲料およびその製造方法Container-packed fermented beverage and method for producing the same
　本発明は、キサントフモールおよびイソキサントフモールからなる群から選ばれる一種以上と、甘味物質とを含有する容器詰発酵飲料およびその製造方法に関する。 The present invention relates to a packaged fermented beverage containing at least one selected from the group consisting of xanthohumol and isoxanthohumol and a sweet substance, and a method for producing the same.
　キサントフモールは、ホップに由来するプレニルフラボノイドであり、ガン細胞の増殖抑制、抗酸化作用、骨分解抑制作用および抗菌作用などの種々の生理活性があることが知られている。最近では動物試験でキサントフモールに脂肪蓄積抑制作用があることがわかり（非特許文献１：Phytochemistry. 91 Jul. 2013 236および非特許文献２：Arch Biochem Biophys. 599 Jun. 2016 22）、脂肪の蓄積を抑制して肥満を予防または改善するなど、健康維持および改善に役立つ成分としても注目を集めている。キサントフモールを異性化して得られるイソキサントフモールについては、我々の研究により、抗肥満作用、脂肪蓄積抑制作用および体重上昇抑制作用を示すことが見出されている（特許文献１：特願２０１６－２４６９７４号明細書）。
　ホップを原料とする麦芽発酵飲料等は、キサントフモールおよびイソキサントフモールを含有する。しかし、一般に、麦芽発酵飲料等におけるキサントフモールおよびイソキサントフモールの含有量は極わずかである。特にキサントフモールは醸造中に異性化してイソキサントフモールに変化するため、慣用の方法で製造した麦芽発酵飲料等におけるキサントフモールの含有量は通常０．２ｐｐｍ未満程度である（特許文献２：特許第５７７０４１号明細書）。
　キサントフモールおよびイソキサントフモールが持つ生理活性作用による健康維持および改善効果を期待して、各種飲料におけるこれらの成分の含有量を高める試みもなされている（特許文献３：特開２００３－３１０２４０号公報および特許文献４：特開２００２－３４５４３３号公報）。
　しかし、キサントフモールおよびイソキサントフモールには、特有の後味の嫌な苦味があり、一定量を超えて添加すると、飲料本来の香味が損なわれるといった問題があった。 Xanthohumol is a prenyl flavonoid derived from hops and is known to have various physiological activities such as cancer cell growth inhibition, antioxidant action, bone degradation inhibition action, and antibacterial action. Recently, it has been found in animal studies that xanthohumol has a fat accumulation inhibitory effect (Non-patent document 1: Phytochemistry. 91 Jul. 2013 236 and Non-patent document 2: Arch Biochem Biophys. 599 Jun. 2016 22). It is also attracting attention as a component useful for maintaining and improving health, such as preventing or improving obesity by suppressing accumulation. With regard to isoxanthohumol obtained by isomerizing xanthohumol, it has been found by our research that it exhibits an anti-obesity action, a fat accumulation-inhibiting action, and a body weight gain-inhibiting action (Patent Document 1: Patent application). 2016-246974).
A malt fermented beverage made from hops contains xanthohumol and isoxanthohumol. However, in general, the content of xanthohumol and isoxanthohumol in a malt fermented beverage or the like is very small. In particular, since xanthohumol isomerizes during brewing and changes to isoxanthohumol, the content of xanthohumol in a malt fermented beverage produced by a conventional method is usually less than about 0.2 ppm (Patent Document 2). : Japanese Patent No. 577041).
Attempts have been made to increase the content of these components in various beverages in anticipation of the health maintenance and improvement effect due to the physiological activity of xanthohumol and isoxanthohumol (Patent Document 3: JP 2003-310240 A). And Japanese Patent Laid-Open No. 2002-345433).
However, xanthohumol and isoxanthohumol have a bitter taste that is peculiar to the aftertaste, and when added in excess of a certain amount, the original flavor of the beverage is impaired.
特願２０１６－２４６９７４号明細書Japanese Patent Application No. 2016-246974 特許第５７７０４１号明細書Japanese Patent No. 577041 特開２００３－３１０２４０号公報JP 2003-310240 A 特開２００２－３４５４３３号公報JP 2002-345433 A
　このような状況の下、キサントフモールおよびイソキサントフモールに特有の後味の嫌な苦味を抑え、飲料本来の香味を損なうことなく、キサントフモールおよびイソキサントフモールの含有量を高めた容器詰発酵飲料およびその製造方法が求められている。 Under such circumstances, a container that increases the content of xanthohumol and isoxanthohumol without suppressing the unpleasant bitterness characteristic of xanthohumol and isoxanthohumol, and without impairing the original flavor of the beverage There is a need for a stuffed fermented beverage and a method for producing the same.
　本発明の発明者らは、上記課題にかんがみて鋭意検討した結果、甘味物質を適量用いることで、キサントフモールやイソキサントフモールの後味の嫌な苦味をマスキングすることができ、その飲料が本来持つ香味を損なうことなく、飲料中のキサントフモールおよびイソキサントフモールの含有量を高めることができることを見出し、本発明を完成するに至った。 The inventors of the present invention have made extensive studies in view of the above problems, and as a result, by using an appropriate amount of a sweet substance, it is possible to mask an unpleasant bitter taste of xanthohumol or isoxanthohumol, and the beverage The present inventors have found that the contents of xanthohumol and isoxanthohumol in a beverage can be increased without impairing the original flavor, and have completed the present invention.
　本発明には以下に示す態様の発明が含まれる。
［１］キサントフモールおよびイソキサントフモールからなる群から選ばれる一種以上と、甘味物質とを含有する容器詰発酵飲料であって、
　キサントフモールの含有量が６質量ｐｐｍ以上であるか、イソキサントフモールの含有量が１６質量ｐｐｍ以上であり、
　甘味物質由来の甘味度がショ糖換算で０．２～１４である、容器詰発酵飲料。
［２］キサントフモールとイソキサントフモールの含有量の合計が１６～５００質量ｐｐｍである、［１］に記載の容器詰発酵飲料。
［３］キサントフモールとイソキサントフモールの含有量の合計が２２～５００質量ｐｐｍである、［１］に記載の容器詰発酵飲料。
［４］キサントフモールとイソキサントフモールの含有量の合計が２４～２００質量ｐｐｍである、［１］に記載の容器詰発酵飲料。
［５］キサントフモールの含有量が２４～２００質量ｐｐｍである、［１］～［４］のいずれか一項に記載の容器詰発酵飲料。
［６］イソキサントフモールの含有量が２４～２００質量ｐｐｍである、［１］～［４］のいずれか一項に記載の容器詰発酵飲料。
［７］抗肥満用飲料である、［１］～［６］のいずれか一項に記載の容器詰発酵飲料。
［８］脂肪蓄積抑制用飲料である、［１］～［７］のいずれか一項に記載の容器詰発酵飲料。
［９］ビールテイスト飲料である、［１］～［８］のいずれか一項に記載の容器詰発酵飲料。
［１０］［１］～［９］のいずれか一項に記載の容器詰発酵飲料の製造方法であって、
　容器詰発酵飲料中のキサントフモールおよびイソキサントフモールの含有量を調整する工程と、
　容器詰発酵飲料中の甘味物質由来の甘味度を調整する工程と、
を含む、容器詰発酵飲料の製造方法。 The present invention includes the following aspects of the invention.
[1] A packaged fermented beverage containing one or more selected from the group consisting of xanthohumol and isoxanthohumol, and a sweet substance,
Xanthohumol content is 6 mass ppm or more, or isoxanthohumol content is 16 mass ppm or more,
A packaged fermented beverage whose sweetness derived from a sweet substance is 0.2 to 14 in terms of sucrose.
[2] The packaged fermented beverage according to [1], wherein the total content of xanthohumol and isoxanthohumol is 16 to 500 ppm by mass.
[3] The packaged fermented beverage according to [1], wherein the total content of xanthohumol and isoxanthohumol is 22 to 500 ppm by mass.
[4] The container-packed fermented beverage according to [1], wherein the total content of xanthohumol and isoxanthohumol is 24 to 200 ppm by mass.
[5] The container-packed fermented beverage according to any one of [1] to [4], wherein the content of xanthohumol is 24 to 200 ppm by mass.
[6] The container-packed fermented beverage according to any one of [1] to [4], wherein the content of isoxanthohumol is 24 to 200 ppm by mass.
[7] The container-packed fermented beverage according to any one of [1] to [6], which is an anti-obesity beverage.
[8] The packaged fermented beverage according to any one of [1] to [7], which is a beverage for suppressing fat accumulation.
[9] The container-packed fermented beverage according to any one of [1] to [8], which is a beer-taste beverage.
[10] A method for producing a packaged fermented beverage according to any one of [1] to [9],
A step of adjusting the content of xanthohumol and isoxanthohumol in the container-packed fermented beverage;
Adjusting the sweetness degree derived from the sweet substance in the packaged fermented beverage;
The manufacturing method of the container-packed fermented drink containing this.
　本発明によれば、甘味物質由来の甘味度を所定の範囲に調整することで、キサントフモールおよびイソキサントフモールに特有の後味の嫌な苦味をマスキングすることができ、容器詰発酵飲料において、その飲料が本来持つ香味を損なうことなく、キサントフモールおよびイソキサントフモールの含有量を従来品よりも高めることができる。 According to the present invention, by adjusting the sweetness degree derived from a sweet substance to a predetermined range, it is possible to mask an unpleasant bitter taste unique to xanthohumol and isoxanthohumol, and in a packaged fermented beverage The content of xanthohumol and isoxanthohumol can be increased as compared with conventional products without impairing the flavor inherent in the beverage.
　以下、本発明の容器詰発酵飲料およびその製造方法について詳細に説明する。 Hereinafter, the container-packed fermented beverage of the present invention and the production method thereof will be described in detail.
１．容器詰発酵飲料
　本発明の容器詰発酵飲料は、キサントフモールおよびイソキサントフモールからなる群から選ばれる一種以上と、甘味物質とを含有する容器詰発酵飲料であって、キサントフモールの含有量が６質量ｐｐｍ以上であるか、イソキサントフモールの含有量が１６質量ｐｐｍ以上であり、甘味物質由来の甘味度がショ糖換算で０．２～１４であることを特徴としている。
　本発明の容器詰発酵飲料は、甘味物質由来の甘味度を所定の範囲に調整することで、キサントフモールおよびイソキサントフモールに特有の後味の嫌な苦味をマスキングすることができ、容器詰発酵飲料において、その飲料が本来持つ香味を損なうことなく、キサントフモールおよびイソキサントフモールの含有量を従来品よりも高めることができる。本発明の好ましい態様によれば、本発明の容器詰発酵飲料を飲み続けることで、キサントフモールおよびイソキサントフモールが持つ生理活性作用による健康維持および改善効果を期待することができる。 1. Containerized fermented drink The containerized fermented drink of the present invention is a containerized fermented drink containing at least one selected from the group consisting of xanthohumol and isoxanthohumol and a sweet substance, and contains xanthohumol The amount is 6 mass ppm or more, or the content of isoxanthohumol is 16 mass ppm or more, and the sweetness derived from the sweet substance is 0.2 to 14 in terms of sucrose.
The container-packed fermented beverage of the present invention can mask an unpleasant bitter taste unique to xanthohumol and isoxanthohumol by adjusting the sweetness derived from a sweet substance to a predetermined range. In a fermented beverage, the content of xanthohumol and isoxanthohumol can be increased as compared with conventional products without impairing the flavor inherent in the beverage. According to a preferred embodiment of the present invention, by continuing to drink the container-packed fermented beverage of the present invention, it is possible to expect health maintenance and improvement effects due to the bioactive action of xanthohumol and isoxanthohumol.
　キサントフモールは、ホップに由来する成分であり、ホップから溶媒を用いて抽出することで得られる。例えば、乾燥したホップを粉砕等してペレット状にしたものを、アルコールなどの有機溶媒に浸漬して抽出する。次いで、得られた抽出液を濃縮・乾燥した後、クロマトグラフィー等を用いて分離・精製することにより得ることができる。
　イソキサントフモールは、キサントフモールをイソ化させることで得られる。例えば、キサントフモールを含水エタノール溶液に溶解し、１００℃で１２時間以上煮沸することでキサントフモールをイソ化させてイソキサントフモールを含む反応液を得る。反応終了後、得られた反応液を凍結乾燥することにより、粉体としてイソキサントフモールを得ることができる。または、キサントフモールをｐＨ６のリン酸緩衝液に溶解し、１００℃で３～４時間煮沸することでキサントフモールをイソ化させてイソキサントフモールを含む反応液を得る。得られた反応液に対してエーテルなどの有機溶媒を用いて抽出操作を行い、得られた抽出液を濃縮・乾燥した後、クロマトグラフィー等を用いて分離・精製することによりイソキサントフモールを得ることができる。
　本発明に用いられるキサントフモールおよびイソキサントフモールとしてはホップに由来するものが好ましいが、有機合成で得たものを用いてもよい。なお、キサントフモールおよびイソキサントフモールは市販されている。 Xanthohumol is a component derived from hops, and can be obtained by extracting from hops using a solvent. For example, the dried hops are pulverized or the like into pellets, which are extracted by immersion in an organic solvent such as alcohol. Subsequently, after concentrating and drying the obtained extract, it can be obtained by separation and purification using chromatography or the like.
Isoxanthohumol is obtained by isolating xanthohumol. For example, xanthohumol is dissolved in a water-containing ethanol solution, and boiled at 100 ° C. for 12 hours or more to isolate xanthohumol to obtain a reaction liquid containing isoxanthohumol. After completion of the reaction, isoxanthohumol can be obtained as a powder by freeze-drying the obtained reaction solution. Alternatively, xanthohumol is dissolved in a phosphate buffer at pH 6 and boiled at 100 ° C. for 3 to 4 hours to isolate xanthohumol to obtain a reaction solution containing isoxanthohumol. The resulting reaction solution is extracted using an organic solvent such as ether, and the resulting extract is concentrated and dried, followed by separation and purification using chromatography or the like to obtain isoxanthohumol. Obtainable.
As xanthohumol and isoxanthohumol used in the present invention, those derived from hops are preferable, but those obtained by organic synthesis may be used. Xanthohumol and isoxanthohumol are commercially available.
　本発明の容器詰発酵飲料の一実施態様において、キサントフモールの含有量は６質量ｐｐｍ以上であり、好ましくは１０質量ｐｐｍ以上、より好ましくは１６質量ｐｐｍ以上、さらに好ましくは２４質量ｐｐｍ以上である。
　また、本発明の容器詰発酵飲料の他の一実施態様において、イソキサントフモールの含有量は、１６質量ｐｐｍ以上であり、好ましくは２４質量ｐｐｍ以上である。
　キサントフモールおよびイソキサントフモールの含有量がそれぞれ上記の範囲であることにより、容器詰発酵飲料において、キサントフモールおよびイソキサントフモールが持つ生理活性作用をより効果的に発揮することが期待される。キサントフモールおよびイソキサントフモールの含有量は多ければ多いほど、キサントフモールおよびイソキサントフモールが持つ生理活性作用の発揮を期待できるが、その飲料が本来持つ香味を維持する観点から、本発明の容器詰発酵飲料において、キサントフモールおよびイソキサントフモールの各含有量は５００質量ｐｐｍ以下が好ましく、より好ましくは２００質量ｐｐｍ以下である。
　本発明の容器詰発酵飲料においては、キサントフモールおよびイソキサントフモールをそれぞれ単独で含有してもよいし、キサントフモールおよびイソキサントフモールの両方を含有してもよい。
　本発明の容器詰発酵飲料がキサントフモールおよびイソキサントフモールの両方を含有する場合、本発明の容器詰発酵飲料において、キサントフモールおよびイソキサントフモールの含有量の合計は１６質量ｐｐｍ以上であることが好ましく、より好ましくは２２質量ｐｐｍ以上、さらに好ましくは２４質量ｐｐｍ以上である。また、本発明の容器詰発酵飲料において、キサントフモールおよびイソキサントフモールの含有量の合計は、５００質量ｐｐｍ以下が好ましく、より好ましくは２００質量ｐｐｍ以下である。
　本発明の容器詰発酵飲料において、イソキサントフモールは、容器詰発酵飲料中に直接添加することで含有してもよいし、キサントフモールの一部がイソキサントフモールに変化することによって、含有してもよい。
　なお、本明細書において「含有」というときは、容器詰発酵飲料中に溶解することによって含有する場合と懸濁することによって含有する場合の両方の場合が含まれる。 In one embodiment of the packaged fermented beverage of the present invention, the content of xanthohumol is 6 ppm by mass or more, preferably 10 ppm by mass or more, more preferably 16 ppm by mass or more, and further preferably 24 ppm by mass or more. is there.
In another embodiment of the container-packed fermented beverage of the present invention, the content of isoxanthohumol is 16 mass ppm or more, preferably 24 mass ppm or more.
It is expected that the bioactive action of xanthohumol and isoxanthohumol will be more effectively exhibited in container-packed fermented beverages by the content of xanthohumol and isoxanthohumol in the above ranges, respectively. Is done. The higher the content of xanthohumol and isoxanthohumol, the better the bioactive action of xanthohumol and isoxanthohumol can be expected, but from the viewpoint of maintaining the original flavor of the beverage, In the container-packed fermented beverage of the invention, each content of xanthohumol and isoxanthohumol is preferably 500 ppm by mass or less, more preferably 200 ppm by mass or less.
The container-packed fermented beverage of the present invention may contain xanthohumol and isoxanthohumol alone, or may contain both xanthohumol and isoxanthohumol.
When the container-packed fermented beverage of the present invention contains both xanthohumol and isoxanthohumol, in the container-packed fermented beverage of the present invention, the total content of xanthohumol and isoxanthohumol is 16 mass ppm or more It is preferable that it is, More preferably, it is 22 mass ppm or more, More preferably, it is 24 mass ppm or more. In the container-packed fermented beverage of the present invention, the total content of xanthohumol and isoxanthohumol is preferably 500 ppm by mass or less, more preferably 200 ppm by mass or less.
In the container-packed fermented beverage of the present invention, isoxanthohumol may be contained by adding directly to the container-packed fermented beverage, or by changing a part of xanthohumol to isoxanthohumol, You may contain.
In the present specification, the term “containing” includes both cases of containing by dissolving in a container-packed fermented beverage and cases of containing by suspending.
　キサントフモールおよびイソキサントフモールの好ましい含有量は、容器詰発酵飲料の種類や目的に応じて適宜調整することができる。 The preferable content of xanthohumol and isoxanthohumol can be appropriately adjusted according to the type and purpose of the containered fermented beverage.
　本発明において、キサントフモールおよびイソキサントフモールの含有量は、キサントフモールおよびイソキサントフモールをそれぞれ容器詰発酵飲料に添加することにより調整することができる。本発明の容器詰発酵飲料のベースとなる発酵飲料が元来キサントフモールおよびイソキサントフモールのいずれか一種以上を含有する場合は、それらの成分との合計量が上記の範囲となるように調整すればよい。 In the present invention, the contents of xanthohumol and isoxanthohumol can be adjusted by adding xanthohumol and isoxanthohumol, respectively, to the packaged fermented beverage. When the fermented beverage that is the base of the container-packed fermented beverage of the present invention originally contains one or more of xanthohumol and isoxanthohumol, the total amount with those components is in the above range. Adjust it.
　本発明に用いる甘味物質としては、飲料に使用でき、人に官能的な甘味を惹起できる物質であれば特に制限されない。例えば、甘味料、香料などを用いることができる。
　本発明において特に好ましい甘味物質として、糖類や高甘味度甘味料等の甘味料を挙げることができる。甘味物質は一種で用いてもよいし、二種以上を組み合わせて用いてもよい。これらの甘味物質は、天然の甘味物質であっても、人工の甘味物質であってもよく、また、発酵飲料に用いられる原料に含まれるものの持込であっても構わないし、別途、飲料に配合したものでもよい。 The sweetening substance used in the present invention is not particularly limited as long as it is a substance that can be used in beverages and can induce sensual sweetness to humans. For example, a sweetener, a fragrance | flavor, etc. can be used.
In the present invention, sweeteners such as saccharides and high-intensity sweeteners can be mentioned as particularly preferred sweet substances. Sweetening substances may be used alone or in combination of two or more. These sweet substances may be natural sweet substances or artificial sweet substances, and may be brought into the ingredients used in fermented beverages. It may be blended.
　糖類としては、例えば、砂糖（シュクロース）およびマルトースなどの二糖類、グルコースおよびフルクトースなどの単糖類、オリゴ糖、ソルビトール、キシリトール、マルチトールなどの糖アルコールなどを挙げることができる。中でも、ショ糖、グルコース、フルクトースが好ましい。
　また、高果糖液糖、果糖ぶどう糖液糖、ぶどう糖果糖液糖、はちみつ、サトウキビ搾汁液（黒糖蜜）、羅漢果末、羅漢果抽出物、甘草末、甘草抽出物などの植物抽出物、メープルシロップ、モラセス（糖蜜）、水飴などの形で、糖類を飲料に配合することも可能である。 Examples of the saccharide include disaccharides such as sugar (sucrose) and maltose, monosaccharides such as glucose and fructose, oligosaccharides, sugar alcohols such as sorbitol, xylitol, and maltitol. Of these, sucrose, glucose, and fructose are preferable.
In addition, high fructose liquid sugar, fructose glucose liquid sugar, glucose fructose liquid sugar, honey, sugarcane juice (brown molasses), rakan fruit powder, rakan fruit extract, licorice powder, licorice extract and other plant extracts, maple syrup, molasses It is also possible to add sugars to beverages in the form of (molasses), syrup, etc.
　本明細書において「高甘味度甘味料」とは、ショ糖に比べて強い甘味を有する天然甘味料および合成甘味料をいう。そのような高甘味度甘味料としては、
　ペプチド系甘味料、例えばアスパルテーム、アリテーム、ネオテーム、グリチルリチン等；
　配糖体系甘味料、例えばステビア甘味料（ステビア抽出物およびステビアを酵素処理してブドウ糖を付加した酵素処理ステビアおよびステビアの甘味成分の中で最も甘味質のよいレバウディオサイドＡを含む）、カンゾウ抽出物等；
　蔗糖誘導体、例えばスクラロース等；
　合成甘味料、例えばアセスルファムＫ、サッカリン、ネオヘスペリジン－ジヒドロカルコン等が挙げられ、これらの一種または二種以上を適宜使用することができる。 As used herein, “high-intensity sweetener” refers to natural sweeteners and synthetic sweeteners that have a stronger sweetness than sucrose. Such high intensity sweeteners include:
Peptide-based sweeteners such as aspartame, alitame, neotame, glycyrrhizin and the like;
Glycosylating sweeteners such as stevia sweeteners (including stevia extract and stevia that has been enzymatically treated to add glucose to stevia, including rebaudioside A, which has the highest sweetness among the sweet components of stevia) Licorice extract, etc .;
Sucrose derivatives such as sucralose;
Synthetic sweeteners such as acesulfame K, saccharin, neohesperidin-dihydrochalcone and the like can be mentioned, and one or more of these can be used as appropriate.
　本発明の容器詰発酵飲料において、甘味物質由来の甘味度はショ糖換算で０．２～１４の範囲である。本発明においては、甘味物質由来の甘味度がショ糖換算で０．２～１４となる範囲で甘味物質を用いることにより、その発酵飲料が本来持つ設計品質機能を維持しつつ、キサントフモールおよびイソキサントフモールに特有の後味の嫌な苦味や渋みを抑えることができ、キサントフモールおよびイソキサントフモールの含有量を高めることができる。 In the container-packed fermented beverage of the present invention, the sweetness derived from the sweet substance is in the range of 0.2 to 14 in terms of sucrose. In the present invention, by using a sweet substance in a range where the sweetness derived from the sweet substance is 0.2 to 14 in terms of sucrose, while maintaining the design quality function inherent to the fermented beverage, xanthohumol and The unpleasant bitterness and astringency unique to isoxanthohumol can be suppressed, and the contents of xanthohumol and isoxanthohumol can be increased.
　なお、本明細書において、甘味物質由来の甘味度とは、ショ糖の甘味を基準としたときの甘味の程度を意味しており、各甘味物質の甘味度は当業者に広く知られている。たとえば、ショ糖１重量％溶液の甘味度を１とした場合、アセスルファムＫ１重量％溶液の甘味度は約２００であり、スクラロース１重量％溶液の甘味度は約６００である。その他代表的な甘味物質の甘味度を表１に示す。本明細書において、容器詰発酵飲料の甘味度は、各甘味物質の甘味度の総計を指す。 In the present specification, the sweetness degree derived from a sweet substance means the degree of sweetness based on the sweetness of sucrose, and the sweetness degree of each sweet substance is widely known to those skilled in the art. . For example, when the sweetness of a 1% by weight sucrose solution is 1, the sweetness of an acesulfame K 1% by weight solution is about 200, and the sweetness of a 1% by weight sucralose solution is about 600. Table 1 shows the sweetness of other typical sweet substances. In the present specification, the sweetness of the packaged fermented beverage refers to the total sweetness of each sweet substance.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
  本発明の容器詰発酵飲料のベースとなる発酵飲料としては、微生物による有機物の分解を生じる発酵工程を経て製造される飲料であって、キサントフモールおよびイソキサントフモールを配合できるものであれば特に制限されない。例えば、アルコール飲料であっても、ノンアルコール飲料であってもよい。
　アルコール飲料に含まれるアルコールとしては、通常の酒類として飲用されるものであれば特に制限されない。例えば、ウイスキー、ウオッカ、ラム、焼酎、スピリッツ類などの蒸留酒、日本酒、ワイン、ビールなどの醸造酒、発泡酒、リキュールなどの混成酒などを使用することができる。単一種類のアルコールを用いてもよく、複数種類のアルコールを用いてもよい。アルコール飲料のアルコール濃度としては特に制限されないが、１～１５容量％が好ましく、２～９容量％がより好ましい。
　ノンアルコール飲料としては、エタノール含有量が１．００体積％未満の発酵飲料であれば特に制限されなく、例えば、乳酸菌飲料、ノンアルコールビールテイスト飲料、炭酸飲料、果汁飲料、清涼飲料、栄養ドリンクなどを使用することができる。 As a fermented beverage used as the base of the container-packed fermented beverage of this invention, if it is a drink manufactured through the fermentation process which produces | generates decomposition | disassembly of the organic substance by microorganisms, Comprising: Xanthohumol and isoxanthohumol can be mix | blended There is no particular limitation. For example, it may be an alcoholic beverage or a non-alcoholic beverage.
The alcohol contained in the alcoholic beverage is not particularly limited as long as it is drunk as a normal alcoholic beverage. For example, distilled liquor such as whiskey, vodka, rum, shochu, spirits, brewed liquor such as sake, wine and beer, and mixed liquor such as happoshu and liqueur can be used. A single type of alcohol may be used, or a plurality of types of alcohol may be used. The alcohol concentration of the alcoholic beverage is not particularly limited, but is preferably 1 to 15% by volume, more preferably 2 to 9% by volume.
The non-alcoholic beverage is not particularly limited as long as it is a fermented beverage having an ethanol content of less than 1.00% by volume. For example, lactic acid bacteria beverages, non-alcoholic beer-taste beverages, carbonated beverages, fruit juice beverages, soft drinks, nutritional drinks, etc. Can be used.
　本発明の容器詰発酵飲料において、キサントフモールおよびイソキサントフモールの含有量や甘味物質由来の甘味度は、容器詰発酵飲料の種類および目的に応じて適宜調整することができる。
　例えば、本発明の容器詰発酵飲料が、ビールや発泡酒などの麦芽発酵飲料（ビールテイスト飲料）である場合、麦芽発酵飲料が本来持つ香味を損なわないためには、甘味物質由来の甘味度をショ糖換算で０．２～１４の範囲、より好ましくは０．６～６の範囲に調整することが好ましい。
　また、例えば、本発明の容器詰発酵飲料が、果実酒、リキュール、チューハイ、日本酒等、その飲料が本来持つ甘味度が比較的高い発酵飲料である場合、甘味物質由来の甘味度をショ糖換算で０．６～１４の範囲、より好ましくは１～１４の範囲に調整することが好ましい。
　また、例えば、本発明の容器詰発酵飲料が、ウィスキー、ブランデー、焼酎、スピリッツ等、その飲料が本来持つ甘味度が比較的低い発酵飲料である場合、甘味物質由来の甘味度をショ糖換算で０．２～１４の範囲、より好ましくは０．２～１の範囲に調整することが好ましい。
　また、例えば、本発明の容器詰発酵飲料が、乳酸菌飲料、ノンアルコールビールテイスト飲料、炭酸飲料、果汁飲料、清涼飲料、栄養ドリンク等のノンアルコール飲料である場合、甘味物質由来の甘味度をショ糖換算で０．２～１４の範囲、より好ましくは０．６～１４の範囲に調整することが好ましい。
　これらの容器詰発酵飲料において、キサントフモールおよびイソキサントフモールの含有量の合計は１６質量ｐｐｍ以上が好ましく、より好ましくは２２質量ｐｐｍ以上、さらに好ましくは２４質量ｐｐｍ以上であり、また、５００質量ｐｐｍ以下が好ましく、より好ましくは２００質量ｐｐｍ以下であり、容器詰発酵飲料の種類および目的に応じて適宜調整すればよい。 In the container-packed fermented beverage of the present invention, the content of xanthohumol and isoxanthohumol and the sweetness derived from the sweet substance can be appropriately adjusted according to the type and purpose of the container-packed fermented beverage.
For example, when the container-packed fermented beverage of the present invention is a malt fermented beverage (beer-taste beverage) such as beer or sparkling liquor, in order not to impair the original flavor of the malt fermented beverage, It is preferable to adjust to a range of 0.2 to 14, more preferably 0.6 to 6 in terms of sucrose.
In addition, for example, when the container-packed fermented beverage of the present invention is a fermented beverage having a relatively high sweetness inherent in the beverage, such as fruit wine, liqueur, chuhai, and sake, the sweetness derived from the sweet substance is converted to sucrose. It is preferable to adjust to a range of 0.6 to 14, more preferably 1 to 14.
Further, for example, when the container-packed fermented beverage of the present invention is a fermented beverage having a relatively low sweetness inherent in the beverage, such as whiskey, brandy, shochu, spirits, etc., the sweetness derived from the sweet substance is converted to sucrose. It is preferable to adjust to the range of 0.2 to 14, more preferably 0.2 to 1.
In addition, for example, when the container-packed fermented beverage of the present invention is a non-alcoholic beverage such as a lactic acid bacteria beverage, a non-alcoholic beer-taste beverage, a carbonated beverage, a fruit juice beverage, a soft drink, or an energy drink, the sweetness derived from a sweet substance can be reduced. It is preferable to adjust to the range of 0.2 to 14, more preferably 0.6 to 14, in terms of sugar.
In these container-packed fermented beverages, the total content of xanthohumol and isoxanthohumol is preferably 16 mass ppm or more, more preferably 22 mass ppm or more, still more preferably 24 mass ppm or more, and 500 The mass ppm is preferably not more than 200 ppm, more preferably not more than 200 ppm by mass, and may be appropriately adjusted according to the type and purpose of the packaged fermented beverage.
　本発明の一実施態様において、本発明の容器詰発酵飲料は、ビールや発泡酒などの、麦芽由来成分を含む麦芽発酵飲料であるビールテイスト飲料であることが好ましい。麦芽由来成分としては、例えば、麦汁などの、熱水等を用いて麦芽から抽出して得られたものを使用することができる。ビール等の製造工程で得られる麦芽抽出物や、麦芽を乾燥焙煎、粉砕したものを抽出、濃縮して得られるモルトエキスなどの食品添加物も含む。 In one embodiment of the present invention, the container-packed fermented beverage of the present invention is preferably a beer-taste beverage that is a malt fermented beverage containing malt-derived components such as beer and sparkling liquor. As a malt origin component, what was extracted from malt using hot water etc., such as wort, can be used, for example. It also includes food additives such as malt extract obtained in the production process such as beer and malt extract obtained by extracting and concentrating malt dried and roasted and ground.
　また、本発明の一実施態様において、本発明の容器詰発酵飲料は、炭酸ガスを含有させて炭酸飲料としてもよい。本発明を炭酸飲料に適用すると、苦味物質並びにクエン酸及び／又はリンゴ酸を含む飲料の呈味上の欠点の改善に加えて、炭酸ガスによる刺激感を適度に緩和することができるため、炭酸飲料は本発明のより好ましい態様の一つである。 In one embodiment of the present invention, the container-packed fermented beverage of the present invention may contain a carbon dioxide gas to be a carbonated beverage. When the present invention is applied to carbonated beverages, in addition to improving the taste defects of beverages containing bitter substances and citric acid and / or malic acid, the irritation caused by carbon dioxide gas can be moderately moderated. A beverage is one of the more preferred embodiments of the present invention.
　炭酸ガスは、当業者に通常知られる方法を用いて飲料中に提供することができる。例えば、これらに限定されないが、二酸化炭素を加圧下で飲料に溶解させてもよいし、ツーヘンハーゲン社のカーボネーターなどのミキサーを用いて配管中で二酸化炭素と飲料とを混合してもよい。また、二酸化炭素が充満したタンク中に飲料を噴霧することにより二酸化炭素を飲料に吸収させてもよいし、飲料と炭酸水とを混合してもよい。醸造酒などの発酵液を原料の一つとして用いると、発酵に伴う炭酸ガスを飲料に加えることができる。これらの手段を適宜用いて炭酸ガス圧を調節する。 Carbon dioxide can be provided in the beverage using methods commonly known to those skilled in the art. For example, but not limited thereto, carbon dioxide may be dissolved in the beverage under pressure, or carbon dioxide and the beverage may be mixed in the pipe using a mixer such as a carbonator from Zuchenhagen. . Further, the beverage may be absorbed by spraying the beverage into a tank filled with carbon dioxide, or the beverage and carbonated water may be mixed. When a fermented liquor such as brewed liquor is used as one of the raw materials, carbon dioxide accompanying fermentation can be added to the beverage. The carbon dioxide pressure is adjusted by appropriately using these means.
　本発明の容器詰発酵飲料が炭酸飲料である場合、好ましくは１．０～３．５ｋｇ／ｃｍ２、より好ましくは１．２～２．５ｋｇ／ｃｍ２の炭酸ガス圧を有する。炭酸ガス圧は、京都電子工業製ガスボリューム測定装置ＧＶＡ－５００Ａを用いて測定することができる。例えば、試料温度を２０℃にし、前記ガスボリューム測定装置において容器内空気中のガス抜き（スニフト）、振とう後、炭酸ガス圧を測定する。 When the container-packed fermented beverage of the present invention is a carbonated beverage, it preferably has a carbon dioxide pressure of 1.0 to 3.5 kg / cm 2 , more preferably 1.2 to 2.5 kg / cm 2 . The carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. For example, the sample temperature is set to 20 ° C., and the gas volume measuring device measures the degassing (snift) in the air in the container and shakes, and then measures the carbon dioxide pressure.
　本発明の容器詰発酵飲料は、各種生理活性を有するキサントフモールおよびイソキサントフモールの含有量が高く、それに伴う後味の嫌な苦味や渋みを抑えて発酵飲料本来の香味を損なうことがないため、無理なく飲み続けることができ、各種の効果が期待される。
　特に、キサントフモールについては、脂肪蓄積抑制作用を有することが知られており（非特許文献１および２参照）、脂肪の蓄積を抑制することにより肥満を予防または改善する効果があることが知られている。また、イソキサントフモールについては、抗肥満作用、脂肪蓄積抑制作用および体重上昇抑制作用を有することが知られている（特許文献１参照）。したがって、本発明の好ましい態様によれば、本発明の容器詰発酵飲料は抗肥満用飲料、さらには脂肪蓄積抑制用飲料として用いることができる。本発明の容器詰発酵飲料を飲み続けることで、日々の食事により摂取される脂肪の体内での蓄積を抑制することができ、健康維持および改善効果が期待される。 The container-packed fermented beverage of the present invention has a high content of xanthohumol and isoxanthohumol having various physiological activities, and does not impair the original flavor of the fermented beverage by suppressing the unpleasant bitterness and astringency associated with it. Therefore, you can continue drinking without difficulty, and various effects are expected.
In particular, xanthohumol is known to have a fat accumulation-inhibiting action (see Non-Patent Documents 1 and 2), and is known to have an effect of preventing or improving obesity by inhibiting fat accumulation. It has been. Moreover, it is known that isoxanthohumol has an anti-obesity action, a fat accumulation inhibiting action, and a weight gain inhibiting action (see Patent Document 1). Therefore, according to the preferable aspect of this invention, the container-packed fermented drink of this invention can be used as a drink for anti-obesity, and also a drink for fat accumulation suppression. By continuing to drink the container-packed fermented beverage of the present invention, accumulation of fat ingested by daily meals in the body can be suppressed, and health maintenance and improvement effects are expected.
　本発明の容器詰発酵飲料のｐＨは特に制限されないが、２～８の範囲であることが好ましい。 The pH of the packaged fermented beverage of the present invention is not particularly limited, but is preferably in the range of 2-8.
　本発明の容器詰発酵飲料は、本発明の効果を妨げない範囲で、必要に応じて、様々な添加物が添加されていてもよい。例えば、着色料、泡形成剤、香料、発酵促進剤、苦味料、酵母エキス、ペプチド含有物などのタンパク質系物質、アミノ酸などの調味料、アスコルビン酸などの酸化防止剤、各種酸味料などを本発明の効果を妨げない範囲で必要に応じて添加することができる。 In the container-packed fermented beverage of the present invention, various additives may be added as necessary, as long as the effects of the present invention are not hindered. For example, coloring agents, foam forming agents, flavoring agents, fermentation accelerators, bittering agents, yeast extracts, peptide-containing materials such as amino acids, seasonings such as amino acids, antioxidants such as ascorbic acid, various acidulants, etc. It can be added as necessary as long as the effects of the invention are not impaired.
２．容器詰発酵飲料の製造方法
　本発明の容器詰発酵飲料は、キサントフモールおよびイソキサントフモールの含有量と甘味物質由来の甘味度をそれぞれ所定の範囲に調整することにより製造することができる。すなわち、本発明の容器詰発酵飲料の製造方法は、容器詰発酵飲料中のキサントフモールおよびイソキサントフモールの含有量を調整する工程と、容器詰発酵飲料中の甘味物質由来の甘味度を調整する工程とを含む。 2. Method for Producing Containerized Fermented Beverage The containerized fermented beverage of the present invention can be manufactured by adjusting the content of xanthohumol and isoxanthohumol and the sweetness derived from a sweet substance to a predetermined range, respectively. That is, the method for producing a containerized fermented beverage of the present invention comprises a step of adjusting the contents of xanthohumol and isoxanthohumol in the containerized fermented beverage, and a sweetness degree derived from a sweet substance in the containerized fermented beverage. Adjusting.
　本発明の製造方法において、キサントフモールおよびイソキサントフモールの含有量の調整はそれぞれ、容器詰発酵飲料の製造中または製造後のいずれのタイミングで行ってもよい。例えば、いずれかの製造工程の前、最中または後に行ってもよく、また、複数の工程の前、最中または後に行ってもよい。最終的な容器詰発酵飲料においてキサントフモールおよびイソキサントフモールの含有量がそれぞれ所定の範囲内となればよい。 In the production method of the present invention, the contents of xanthohumol and isoxanthohumol may be adjusted at any timing during or after the production of the packaged fermented beverage. For example, it may be performed before, during or after any manufacturing process, and may be performed before, during or after a plurality of processes. In the final container-packed fermented beverage, the contents of xanthohumol and isoxanthohumol may be within the predetermined ranges.
　例えば、ビールや発泡酒などの麦芽発酵飲料であるビールテイスト飲料を製造する場合、麦芽を含む原料を糖化させる糖化工程と、糖化液を濾過して麦汁を得る濾過工程と、麦汁にホップを添加して煮沸する煮沸工程と、煮沸工程の後、熱麦汁からオリを分離する分離工程と、麦汁に酵母を添加して麦汁を発酵させる発酵工程と、発酵液を濾過する濾過工程とを含む。キサントフモールは９６℃程度の熱を経験することによって異性化し、イソキサントフモールに変化するため、キサントフモールの含有量の調整は、煮沸工程より後に行うことが好ましい。一方、イソキサントフモールは熱に対して安定であるため、イソキサントフモールの含有量の調整は、いずれのタイミングで行ってもよい。
　他の発酵飲料を製造する場合も同様であり、イソキサントフモールの含有量の調整はいずれのタイミングで行ってもよいが、キサントフモールの含有量の調整は、熱を伴う工程がある場合はその工程より後に行うことが好ましい。
　なお、収率の観点からは、キサントフモールの含有量の調整およびイソキサントフモールの含有量の調整は、できるだけ後ろの工程で行うことが好ましい。　 For example, when producing a beer-taste beverage that is a malt fermented beverage such as beer or sparkling liquor, a saccharification step of saccharifying raw materials containing malt, a filtration step of filtering the saccharified solution to obtain wort, and a hop to wort A boiling process for adding and boiling, a separation process for separating ori from hot wort after the boiling process, a fermentation process for fermenting the wort by adding yeast to the wort, and a filtration for filtering the fermentation broth Process. Since xanthohumol is isomerized by experiencing heat of about 96 ° C. and changes to isoxanthohumol, the content of xanthohumol is preferably adjusted after the boiling step. On the other hand, since isoxanthohumol is stable against heat, the content of isoxanthohumol may be adjusted at any timing.
The same applies to the case of producing other fermented beverages, and the adjustment of the content of isoxanthohumol may be performed at any timing, but the adjustment of the content of xanthohumol has a process involving heat Is preferably performed after that step.
From the viewpoint of yield, it is preferable that the adjustment of the xanthohumol content and the adjustment of the isoxanthohumol content be performed in the subsequent steps as much as possible.
　本発明の製造方法は、甘味物質由来の甘味度がショ糖換算で０．２～１４となるように容器詰飲料中の甘味物質の含有量を調整する工程を含む。
　甘味物質由来の甘味度を調整するタイミングは、容器詰飲料の製造中または製造後のいずれのタイミングで行ってもよい。例えば、いずれかの製造工程の前、最中または後に行ってもよく、また、複数の工程の前、最中または後に行ってもよい。最終的な容器詰発酵飲料において甘味物質由来の甘味度が所定の範囲内となればよい。 The production method of the present invention includes a step of adjusting the content of the sweet substance in the packaged beverage so that the sweetness derived from the sweet substance is 0.2 to 14 in terms of sucrose.
The timing for adjusting the sweetness level derived from the sweet substance may be any time during or after the production of the packaged beverage. For example, it may be performed before, during or after any manufacturing process, and may be performed before, during or after a plurality of processes. In the final container-packed fermented beverage, the sweetness degree derived from the sweet substance may be within a predetermined range.
　本発明の製造方法において、各調整工程の順序は特に制限されなく、各調整工程の二以上を同時に行ってもよい。 In the production method of the present invention, the order of the adjustment steps is not particularly limited, and two or more of the adjustment steps may be performed simultaneously.
　本発明の容器詰発酵飲料の容器は特に制限されないが、例えば、ペットボトルなどの樹脂製容器、紙パックなどの紙容器、ガラス瓶などのガラス容器、アルミ缶やスチール缶などの金属製容器、アルミパウチなど、通常、飲料組成物に用いられる容器であればいずれも用いることができる。 Although the container of the container-packed fermented beverage of the present invention is not particularly limited, for example, a plastic container such as a plastic bottle, a paper container such as a paper pack, a glass container such as a glass bottle, a metal container such as an aluminum can or a steel can, aluminum Any container, such as a pouch, that is usually used in beverage compositions can be used.
　以下、実施例により本発明をさらに詳しく説明するが、本発明はこれら実施例によって制限されない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
＜キサントフモールおよびイソキサントフモールの調製＞
　実施例１～１９および比較例１～３の麦芽発酵飲料の調製に供したキサントフモールとしてはXanthopure（Hopsteiner社製）を用いた。
　イソキサントフモールとしては、Xanthopure（Hopsteiner社製）を次の方法でイソキサントフモールに変換して用いた。
　まず、Xanthopure（Hopsteiner社製）を含水エタノール（エタノール濃度５％）に溶解し、１００℃に設定したオイルバスにおいて撹拌を行いながら、１２時間以上加熱還流を行った。反応終了後、凍結乾燥により粉体としてイソキサントフモールを取得し、以下の調製に供した。なお、加熱に伴うキサントフモールからイソキサントフモールへの変換は、ＬＣ－ＭＳ／ＭＳシステム（ＴＳＱ　Ｑｕａｎｔｉｖａ、サーモフィッシャーサイエンティフィック社）を用い、定性分析により確認を実施した。 <Preparation of xanthohumol and isoxanthohumol>
Xanthopure (manufactured by Hopsteiner) was used as xanthohumol used in the preparation of the malt fermented beverages of Examples 1 to 19 and Comparative Examples 1 to 3.
As isoxanthohumol, Xanthopure (manufactured by Hopsteiner) was converted to isoxanthohumol by the following method.
First, Xanthopure (manufactured by Hopsteiner) was dissolved in hydrous ethanol (ethanol concentration: 5%), and heated and refluxed for 12 hours or more while stirring in an oil bath set at 100 ° C. After completion of the reaction, isoxanthohumol was obtained as a powder by freeze-drying and used for the following preparation. Note that the conversion from xanthohumol to isoxanthohumol upon heating was confirmed by qualitative analysis using an LC-MS / MS system (TSQ Quantiva, Thermo Fisher Scientific).
＜麦芽発酵飲料の調製＞
　実施例１～１９
　麦芽発酵飲料を下記のように調製した。
　麦芽２０ｋｇを適当な粒度に粉砕して仕込槽に入れ、これに８０Ｌの温水を加え、約５０℃のマッシュを作った。５０℃で３０分保持後、徐々に昇温して６５～７２℃で６０分間、糖化を行った。糖化が完了したマッシュを７７℃まで昇温後、麦汁濾過槽に移し濾過を行い、濾液を得た。得られた濾液に麦芽２５重量％、糖液６３％、食物繊維１２重量％の組成になるように糖液と食物繊維を加え、さらにホップ１００ｇを加えて１００℃で７０分煮沸を行い、エキス分１４．７５重量％の麦汁を得た。これにビール酵母を添加して定法により発酵させ、濾過を行った後、水、大麦スピリッツ、炭酸ガスを添加することによりエキス分２．３重量％でアルコール分が４．０容量％の麦芽発酵飲料を得た。その後、キサントフモール、イソキサントフモールおよび甘味物質を表２および３に記載の濃度となるように添加し、実施例１～１９の麦芽発酵飲料（ビールテイスト飲料）を得た。なお、表中、飲料の甘味度については食物繊維の甘味度を０として算出した。 <Preparation of malt fermented beverage>
Examples 1 to 19
A malt fermented beverage was prepared as follows.
20 kg of malt was pulverized to an appropriate particle size and placed in a charging tank, and 80 L of warm water was added thereto to make a mash of about 50 ° C. After holding at 50 ° C. for 30 minutes, the temperature was gradually raised and saccharification was carried out at 65 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. To the obtained filtrate, sugar solution and dietary fiber are added so that the composition of malt is 25% by weight, sugar solution is 63%, and dietary fiber is 12% by weight. Further, 100 g of hops are added and the mixture is boiled at 100 ° C. for 70 minutes. A wort of 14.75% by weight was obtained. Beer yeast is added to this and fermented by a conventional method. After filtration, water, barley spirits, and carbon dioxide gas are added, so that malt fermentation with 2.3% by weight of extract and 4.0% by volume of alcohol is added. I got a drink. Thereafter, xanthohumol, isoxanthohumol and a sweet substance were added so as to have the concentrations shown in Tables 2 and 3, and malt fermented beverages (beer-taste beverages) of Examples 1 to 19 were obtained. In the table, the sweetness of the beverage was calculated with the sweetness of the dietary fiber as 0.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　比較例１～３
　キサントフモール、イソキサントフモールおよび甘味物質を表４に記載の濃度となるように添加したことを除いて、実施例１～１９と同様にして麦芽発酵飲料を得た。 Comparative Examples 1 to 3
A malt fermented beverage was obtained in the same manner as in Examples 1 to 19 except that xanthohumol, isoxanthohumol and a sweet substance were added so as to have the concentrations shown in Table 4.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　得られた各麦芽発酵飲料について、専門パネリスト４名による官能評価（甘味の強さ、後味の嫌な苦味、香味改善効果、総合評価）を以下の評価基準をもとに実施し、評価点の平均点を算出した。結果を表２～４にそれぞれ示す。
　（甘味の強さの評価）
　１：弱い
　２：やや弱い
　３：良い
　４：やや強い
　５：強い
　（後味の嫌な苦味の評価）
　１：弱い
　２：やや弱い
　３：良い
　４：やや強い
　５：強い
　（香味改善効果の評価）
　１：なし
　２：わずかにあり
　３：ややあり
　４：あり
　５：とてもあり
　（ビールテイスト飲料の総合評価）
　１：おいしくない
　２：ふつう
　３：ややおいしい
　４：おいしい
　５：非常においしい For each malt fermented beverage obtained, sensory evaluation (intensity of sweetness, unpleasant bitterness of aftertaste, flavor improvement effect, comprehensive evaluation) by four expert panelists was conducted based on the following evaluation criteria, The average score was calculated. The results are shown in Tables 2 to 4, respectively.
(Evaluation of sweetness intensity)
1: Weak 2: Slightly weak 3: Good 4: Slightly strong 5: Strong (Evaluation of unpleasant bitterness of aftertaste)
1: Weak 2: Slightly weak 3: Good 4: Slightly strong 5: Strong (Evaluation of flavor improvement effect)
1: None 2: Slightly present 3: Slightly present 4: Present 5: Very present (overall evaluation of beer-taste beverages)
1: Not delicious 2: Normal 3: Slightly delicious 4: Delicious 5: Very delicious
　表２および３に示すとおり、甘味物質由来の甘味度をショ糖換算で０．２～１４の範囲に調整することにより、キサントフモールおよびイソキサントフモールの含有量を高めた場合であっても、後味の嫌な苦味を抑え、麦芽発酵飲料本来の自然な甘味を損なうことなく、麦芽発酵飲料の香味を改善することができた（実施例１～１９）。
　一方、表４に示すとおり、甘味物質由来の甘味度が所定の範囲に満たない場合、後味の嫌な苦味を十分にマスキングすることができず、麦芽発酵飲料の香味を改善することができなかった（比較例１、２）。また、甘味物質由来の甘味度が所定の範囲を超える場合、後味の嫌な苦味をマスキングすることができたが、甘味が強すぎて麦芽発酵飲料本来の自然な甘味を損なう結果となった（比較例３）。 As shown in Tables 2 and 3, it is a case where the content of xanthohumol and isoxanthohumol is increased by adjusting the sweetness degree derived from the sweet substance to the range of 0.2 to 14 in terms of sucrose. However, it was possible to suppress the unpleasant bitter taste of the aftertaste and improve the flavor of the malt fermented beverage without impairing the natural sweetness inherent in the malt fermented beverage (Examples 1 to 19).
On the other hand, as shown in Table 4, when the sweetness degree derived from the sweet substance is less than the predetermined range, the unpleasant bitterness of the aftertaste cannot be sufficiently masked and the flavor of the malt fermented beverage cannot be improved. (Comparative Examples 1 and 2). Moreover, when the sweetness degree derived from a sweet substance exceeded a predetermined range, it was possible to mask an unpleasant bitterness of the aftertaste, but the sweetness was too strong, resulting in a loss of the natural sweetness of the malt fermented beverage ( Comparative Example 3).
　本発明によれば、甘味物質由来の甘味度を所定の範囲に調整することにより、容器詰発酵飲料が本来持つ香味を損なうことなく、キサントフモールおよびイソキサントフモールの含有量を高めることができる。本発明の好ましい態様によれば、本発明の容器詰発酵飲料を飲み続けることで、キサントフモールおよびイソキサントフモールが持つ生理活性作用による健康維持および改善効果を期待できる。
 
  According to the present invention, it is possible to increase the content of xanthohumol and isoxanthohumol without impairing the flavor inherent in the packaged fermented beverage by adjusting the sweetness derived from the sweet substance to a predetermined range. it can. According to a preferred embodiment of the present invention, by continuing to drink the container-packed fermented beverage of the present invention, it is possible to expect a health maintenance and improvement effect due to the bioactive action of xanthohumol and isoxanthohumol.

Claims (10)

  1. 　キサントフモールおよびイソキサントフモールからなる群から選ばれる一種以上と、甘味物質とを含有する容器詰発酵飲料であって、
    　キサントフモールの含有量が６質量ｐｐｍ以上であるか、イソキサントフモールの含有量が１６質量ｐｐｍ以上であり、
    　甘味物質由来の甘味度がショ糖換算で０．２～１４である、容器詰発酵飲料。     A container-packed fermented beverage containing at least one selected from the group consisting of xanthohumol and isoxanthohumol, and a sweet substance,
    Xanthohumol content is 6 mass ppm or more, or isoxanthohumol content is 16 mass ppm or more,
    A packaged fermented beverage whose sweetness derived from a sweet substance is 0.2 to 14 in terms of sucrose.
  2. 　キサントフモールとイソキサントフモールの含有量の合計が１６～５００質量ｐｐｍである、請求項１に記載の容器詰発酵飲料。 The container-packed fermented beverage according to claim 1, wherein the total content of xanthohumol and isoxanthohumol is 16 to 500 ppm by mass.
  3. 　キサントフモールとイソキサントフモールの含有量の合計が２２～５００質量ｐｐｍである、請求項１に記載の容器詰発酵飲料。 The container-packed fermented beverage according to claim 1, wherein the total content of xanthohumol and isoxanthohumol is 22 to 500 ppm by mass.
  4. 　キサントフモールとイソキサントフモールの含有量の合計が２４～２００質量ｐｐｍである、請求項１に記載の容器詰発酵飲料。 The container-packed fermented beverage according to claim 1, wherein the total content of xanthohumol and isoxanthohumol is 24 to 200 ppm by mass.
  5. 　キサントフモールの含有量が２４～２００質量ｐｐｍである、請求項１～４のいずれか一項に記載の容器詰発酵飲料。 The container-packed fermented beverage according to any one of claims 1 to 4, wherein the content of xanthohumol is 24 to 200 ppm by mass.
  6. 　イソキサントフモールの含有量が２４～２００質量ｐｐｍである、請求項１～４のいずれか一項に記載の容器詰発酵飲料。 The container-packed fermented beverage according to any one of claims 1 to 4, wherein the content of isoxanthohumol is 24 to 200 ppm by mass.
  7. 　抗肥満用飲料である、請求項１～６のいずれか一項に記載の容器詰発酵飲料。 The container-packed fermented beverage according to any one of claims 1 to 6, which is an anti-obesity beverage.
  8. 　脂肪蓄積抑制用飲料である、請求項１～７のいずれか一項に記載の容器詰発酵飲料。 The container-packed fermented beverage according to any one of claims 1 to 7, which is a beverage for suppressing fat accumulation.
  9. 　ビールテイスト飲料である、請求項１～８のいずれか一項に記載の容器詰発酵飲料。 The container-packed fermented beverage according to any one of claims 1 to 8, which is a beer-taste beverage.
  10. 　請求項１～９のいずれか一項に記載の容器詰発酵飲料の製造方法であって、
    　容器詰発酵飲料中のキサントフモールおよびイソキサントフモールの含有量を調整する工程と、
    　容器詰発酵飲料中の甘味物質由来の甘味度を調整する工程と、
    を含む、容器詰発酵飲料の製造方法。
          A method for producing a containerized fermented beverage according to any one of claims 1 to 9,
    A step of adjusting the content of xanthohumol and isoxanthohumol in the container-packed fermented beverage;
    Adjusting the sweetness degree derived from the sweet substance in the packaged fermented beverage;
    The manufacturing method of the container-packed fermented drink containing this.
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