WO2019193676A1 - Boisson au goût de bière à dégradation de saveur supprimée, et procédé de production de celle-ci - Google Patents

Boisson au goût de bière à dégradation de saveur supprimée, et procédé de production de celle-ci Download PDF

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Publication number
WO2019193676A1
WO2019193676A1 PCT/JP2018/014396 JP2018014396W WO2019193676A1 WO 2019193676 A1 WO2019193676 A1 WO 2019193676A1 JP 2018014396 W JP2018014396 W JP 2018014396W WO 2019193676 A1 WO2019193676 A1 WO 2019193676A1
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WO
WIPO (PCT)
Prior art keywords
beer
taste beverage
acid
taste
wheat
Prior art date
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PCT/JP2018/014396
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English (en)
Japanese (ja)
Inventor
悠一 加藤
敏 倉兼
朋子 吉田
和輝 齋藤
伊玖磨 水口
Original Assignee
サントリーホールディングス株式会社
Priority date (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
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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/JP2018/014396 priority Critical patent/WO2019193676A1/fr
Priority to JP2020512152A priority patent/JP7181284B2/ja
Publication of WO2019193676A1 publication Critical patent/WO2019193676A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/40—Effervescence-generating compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • 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
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Definitions

  • the present invention relates to a beer-taste beverage in which flavor deterioration is suppressed and a method for producing the same.
  • beer-taste beverages are generally supplied on the premise that they are sealed in cans and bottles and can be consumed at one time.
  • supply using re-capable containers is also required.
  • flavor deterioration may occur due to oxidation or gas loss between the opening and the end of drinking.
  • refreshing aftertaste, sharpness, and irritation of beer-taste beverages may be impaired by oxidation and gas loss.
  • a beer-taste beverage containing a preservative has been studied (for example, Patent Document 1).
  • Measures for preventing flavor deterioration of beer-taste beverages include addition of antioxidants in addition to preservatives, but antioxidants may not be able to sufficiently suppress flavor deterioration due to oxidation.
  • antioxidants may not be able to sufficiently suppress flavor deterioration due to oxidation.
  • PET bottles are more likely to deteriorate in flavor due to more oxygen intrusion and gas loss into the container over time than when bottles are opened.
  • a component derived from wheat is oxidized and an unfavorable paper-like scent (hereinafter, papery) is generated.
  • an unfavorable grain-like aroma (hereinafter referred to as grainy) may be noticeable due to gas loss.
  • grainy an unfavorable grain-like aroma
  • the amount of wheat contained in the raw material is reduced, papery and grainy are suppressed, but the amount of protein derived from the wheat is reduced, and there is a possibility that the feeling of drinking is reduced. Therefore, it has excellent flavor as a beer-taste beverage while using wheat as a raw material so that it can be used in a re-capable container such as a PET bottle, and flavor deterioration due to oxidation and / or gas loss.
  • beer-taste beverages that are suppressed.
  • the present invention has been made to solve such problems.
  • the present invention includes an acidulant and a pH within a predetermined range, and further includes a bitterness-imparting agent and a sweetener.
  • a concentration within a predetermined concentration range it is possible to obtain a beer-taste beverage that has excellent flavor as a beer-taste beverage while using wheat as a raw material, and in which flavor deterioration due to oxidation and / or gas loss is suppressed. I learned that I can do it.
  • the present invention is based on these findings.
  • the present invention includes the following aspects of the invention.
  • Including acidulants, pH is 2-4, The content of the bitterness-imparting agent is 0.10 mg / L to 50 mg / L, A beer-taste beverage comprising wheat as a raw material and containing a sweetener in a sucrose equivalent concentration of 0.01% by weight or more and less than 0.50% by weight.
  • the acidulant is at least one selected from the group consisting of phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, and succinic acid.
  • bitterness-imparting agent is at least one selected from the group consisting of hop-derived components, wormwood, naringin, and quassin.
  • hop-derived component is one or more components selected from the group consisting of iso- ⁇ acid and ⁇ -acid.
  • sweetener is a high-intensity sweetener.
  • a method for producing a beer-taste beverage wherein the final product has a pH of 2 to 4, Acidity and bitterness imparting so that the content of the bitterness-imparting agent is 0.10 mg / L to 50 mg / L and the sweetener is contained at a sucrose equivalent concentration of 0.01 wt% or more and less than 0.50 wt% Adding an agent and a sweetener, A production method in which wheat is added as a raw material.
  • the sour agent is included, the pH is within a predetermined range, and the bitterness-imparting agent and the sweetener concentration are within a predetermined concentration range, while using wheat as a raw material,
  • the beer taste drink which has the outstanding flavor as a beer taste drink, and the flavor deterioration by oxidation and / or gas loss was suppressed can be provided.
  • the beer-taste beverage of the present invention contains a sour agent, has a pH of 2 to 4, has a bitterness-imparting agent content of 0.10 mg / L to 50 mg / L, contains wheat as a raw material, And it is a beer-taste drink which contains a sweetener with the sucrose conversion density
  • beer-taste beverage refers to an alcohol-containing or non-alcoholic carbonated beverage having a beer-like flavor. That is, the beer-taste beverage of this specification includes any carbonated beverage having a beer flavor regardless of the presence or absence of a fermentation process using yeast, unless otherwise specified.
  • the types of beer-taste beverages of the present invention include, for example, alcohol-containing beer-taste beverages (beer-taste beverages having an alcohol content of 0.05 to 40%), non-alcohol beer-taste beverages (alcohol content is less than 0.05%) Beer-taste beverages) and beer-taste soft drinks.
  • the beer-taste beverage of the present invention contains a sour agent and has a pH of 2-4.
  • the content of the acidulant is not particularly limited as long as the pH is within this range.
  • the pH is preferably 2 to 3.
  • the beer-taste beverage of the present invention has a bitterness-imparting agent content of 0.10 mg / L to 50 mg / L, preferably 1 mg / L to 45 mg / L, more preferably 4 mg / L to 40 mg / L. is there. If it is in the said range, the lift of a bitter taste can be suppressed, ensuring the refreshing aftertaste, sharpness, and irritation
  • the beer-taste beverage of the present invention contains a sweetener at a sucrose equivalent concentration of 0.01 wt% or more and less than 0.50 wt%, preferably 0.01 wt% to 0.48 wt%, more preferably It is contained at a sucrose equivalent concentration of 0.02 wt% to 0.43 wt%, more preferably 0.04 wt% to 0.38 wt%. If it is in the said range, richness can be given to a drink, suppressing sweetness.
  • sucrose conversion concentration is a value obtained by converting sweetness of a sweetener in a beverage by sucrose concentration, and based on a relative ratio of sweetness of each sweetener to sweetness 1 of sucrose, It can be determined by converting to a corresponding amount of sucrose and then totaling the sucrose sweetness conversion amounts of all sweeteners contained in the beverage.
  • the relative ratio of the sweetness of various sweeteners to the sweetness 1 of sucrose can be determined from a known sugar sweetness conversion table (for example, Beverage Japan “Beverage Glossary”, page 11).
  • acesulfame potassium has a sweetness of about 200
  • sucralose has a sweetness of about 600
  • stevia (extract) has a sweetness of about 150 to 200 times
  • aspartame has a sweetness of about 180 times.
  • sucrose equivalent concentration 0.01 wt% or more and less than 0.50 wt%
  • the concentration is 0.50 ppm or more and less than 25 ppm.
  • sucralose is contained at a sucrose equivalent concentration of 0.01% by weight or more and less than 0.50% by weight, the concentration is 0.17 ppm or more and less than 8.3 ppm.
  • the beer-taste beverage of the present invention may contain a plurality of kinds of sweeteners at a total concentration of 0.01% by weight or more and less than 0.50% by weight in terms of sucrose.
  • “including wheat as a raw material” means that wheat is positively added when producing a beer-taste beverage. Whether or not wheat is actively added to the ingredients of beer-taste beverages depends on the Food Labeling Law, Food Sanitation Law, JAS Law, Premium Labeling Law, Health Promotion Law, regulations and voluntary standards established by industry groups, etc. It can be confirmed from the raw material display determined by For example, when wheat is included, the name of the raw material is represented as “wheat” or “malt”. Alternatively, since wheat is actively added, the protein content in the beer-taste beverage is 0.006 mg / 100 mL or more. 1 aspect of this invention WHEREIN: The beer taste drink of this invention is a beer taste drink manufactured by adding wheat as a raw material.
  • the amount of protein derived from wheat contained in beer-taste beverages is the total nitrogen content of the product (hereinafter referred to as “ It can be specified by measuring (TN amount).
  • Total nitrogen content (TN) means the total amount of nitrogen contained in the entire beverage.
  • the TN value of the beer-taste beverage of the present invention is preferably 0.001 mg / 100 mL to 200 mg / 100 mL, more preferably 0.01 mg / 100 mL to 175 mg / 100 mL, and still more preferably 0.1 mg / 100 mL to 150 mg / 100 mL. It is. Concentrations around 0.001 mg / 100 mL are close to the measurement limit, but can be measured in a concentrated (concentrated stock solution) state. For example, it can be quantified by preparing a 100-fold concentrated product.
  • the beer-taste beverage of the present invention may be a beer-taste beverage having an alcohol content of 0.05 to 40 (v / v)%, such as beer or sparkling liquor, and an alcohol content (content) of non-alcohol beer. ) May be a beer-taste beverage of less than 0.05 (v / v)%.
  • the alcohol content is preferably 0.5 to 20 (v / v)%, more preferably 1.0 to 10 (v / v)%.
  • the beer-taste beverage of the present invention does not contain alcohol, the alcohol content is preferably less than 0.05 (v / v)%, and more preferably 0.00 (v / v)%.
  • the alcohol content is expressed as a volume / volume basis percentage (v / v%).
  • alcohol content of a drink can be measured by any well-known method, it can be measured with a vibration-type density meter, for example.
  • the color of the beer-taste beverage of the present invention is not particularly limited, but may be amber like normal beer or colorless and transparent. Or a coloring agent etc. may be added and a desired color may be given.
  • the color of a beer-taste beverage can be determined with the naked eye, but may be defined by the total light transmittance, chromaticity, and the like.
  • the total extract amount of the beer-taste beverage of the present invention is not particularly limited, but in the case of a non-alcohol beer-taste beverage, it is preferably 1.50% by weight or less, more preferably 1.10% by weight or less, and still more preferably 0.80. % By weight or less. In the case of a beer-taste beverage containing alcohol, it is preferably 11% by weight or less, more preferably 8% by weight or less, and still more preferably 6% by weight or less. By setting the total extract amount within the above range, a light drinking mouth can be provided.
  • total extract amount in the present specification is the amount of the non-volatile component contained in the original volume of 100 cubic centimeters when the alcohol content of the beverage is 0.005% or more, that is, the extract content in the Japanese liquor tax law, that is, when the temperature is 15 degrees.
  • the extract value % by weight measured for the degassed sample according to the “Beer Analysis Method 7.2 Extract” established by the International Technical Committee of the Brewery Association (BCOJ) Say.
  • flavor deterioration due to oxidation and / or gas loss is suppressed.
  • Suppression of flavor deterioration due to oxidation and / or gas loss can be evaluated by measuring a change in flavor before and after leaving a sample filled with the contents in a PET bottle container at a high temperature for a predetermined period.
  • it is possible to evaluate the degree of flavor deterioration due to oxidation and / or gas loss by filling beer-taste beverages with PET bottles and allowing them to stand at 45 ° C. for 3 days and measuring changes in flavor before and after that.
  • the condition of 45 ° C. for 3 days corresponds to deterioration equivalent to 1 month at room temperature. The higher the temperature, the faster the deterioration due to oxidation and gas loss.
  • the beer-taste beverage of the present invention is suitable for containerized embodiments.
  • containers include bottles, plastic bottles, cans (bottle cans), or barrels, but are particularly suitable for use in re-capable containers such as bottles, bottle cans and plastic bottles.
  • re-capable containers such as bottles, bottle cans and plastic bottles.
  • the beer-taste beverage of the present invention can be suitably used for a re-capable container such as a bottle, a plastic bottle or a bottle can.
  • the acidulant, the bitterness-imparting agent, the sweetener, and optional additive materials contained in the beer-taste beverage of the present invention will be described in detail in “1.1 Raw Materials”.
  • raw materials for the beer-taste beverage of the present invention acidulants, bitterness imparting agents, sweeteners and wheat are used.
  • water, fragrances, alcohol, antioxidants, cereals, dietary fiber, various additives, and the like used as raw materials for general beer-taste beverages may be used.
  • the acidulant is not particularly limited as long as it is usually used in beer-taste beverages, and is selected from, for example, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, and succinic acid. More than one kind can be used.
  • bitterness-imparting agent is not particularly limited, and a bitterness-imparting agent used as a raw material for ordinary beer or happoshu can be used.
  • hop-derived ingredients quassin, naringin, sagebrush (or sagebrush extract or sagebrush fragrance), citrus extract, scallop extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, beetle aloe extract Mannen wax extract, litchi extract, laurel extract, sage extract, caraway extract, isohumulones, reduced isohumulones and the like.
  • the bitterness-imparting agent contains at least one selected from the group consisting of a hop-derived component, sagebrush, naringin and quassin.
  • a hop means the normal pellet hop used for manufacture of beer etc., a bale hop, a hop extract, a hop processed product (isolated hop, hexa hop, tetra hop), etc.
  • the hop-derived component preferably contains one or more selected from the group consisting of iso- ⁇ acid and ⁇ -acid, and more preferably contains iso- ⁇ acid.
  • Sweeteners are not particularly limited and may be natural sweeteners or artificial sweeteners. Natural sweeteners include sucrose, oligosaccharides, glucose, maltose, stevia (extract), rebaudioside A, rebaudioside D, rebaudioside M, xylitol, sorbitol, trehalose, thaumatin and the like, and artificial sweeteners such as aspartame, acesulfame Examples include potassium and sucralose. Among natural sweeteners and artificial sweeteners, high-sweetness sweeteners having a high sweetness with respect to sucrose are preferable. For example, stevia (extract), rebaudioside A, rebaudioside D, rebaudioside M, aspartame, acesulfame potassium and sucralose One or more selected from are preferred.
  • the wheat one or more kinds selected from malt and ungerminated barley, wheat, rye, oats, oats, pigeons and oats can be used.
  • the fragrance is not particularly limited, and a general beer fragrance can be used.
  • the beer flavor is used for beer-like flavoring, and includes brewing components generated by fermentation.
  • beer flavors include esters and higher alcohols.
  • esters and higher alcohols include one or more components selected from isoamyl acetate, ethyl acid acid, n-propanol, isobutanol and acetaldehyde.
  • ethanol ethyl alcohol
  • ethanol what was manufactured using various raw materials can be used. For example, distilled spirits such as spirits, whiskey and shochu, and brewed sake such as Japanese sake may be used.
  • grains other than wheat include rice (white rice, brown rice, etc.), corn, corn, potato, beans (soybean, peas, etc.), buckwheat, sorghum, rice bran, mushrooms, and extracts (extracts) thereof. Can be given.
  • the antioxidant is not particularly limited, and an antioxidant added to ordinary beer or sparkling liquor can be used.
  • an antioxidant added to ordinary beer or sparkling liquor can be used.
  • at least one selected from ascorbic acid, erythorbic acid and catechin can be used.
  • Carbon dioxide contained in the beer-taste beverage of the present invention may use carbon dioxide contained in the raw material, or may be dissolved by mixing with carbonated water or adding carbon dioxide.
  • Carbon dioxide gas contained in the beer-taste beverage of the present invention can be used as it is because carbon dioxide gas is generated in the fermentation process when a fermented liquid is used as a raw material.
  • carbon dioxide gas generated in the fermentation process cannot be used.
  • Carbon dioxide gas can be dissolved in a taste beverage.
  • the amount of carbon dioxide contained in the beer-taste beverage of the present invention is represented by the carbon dioxide pressure of the beverage, and this is not particularly limited as long as the effects of the present invention are not hindered.
  • the upper limit of the carbon dioxide gas pressure of the beverage is 4.0kg / cm 2, 3.4kg / cm 2 or 2.8 kg / cm 2
  • the lower limit is 0.2kg / cm 2, 0.9kg / cm 2 or 1.5 kg / cm 2 , and any of these upper and lower limits may be combined.
  • carbon dioxide gas pressure of the beverage 0.2 kg / cm 2 or more 4.0 kg / cm 2 or less, 0.2 kg / cm 2 or more 3.4 kg / cm 2 or less, 0.9 kg / cm 2 or more 2.8 kg / cm 2 or less, or 1.5 kg / cm 2 or more 2.8 kg / cm 2 may be less.
  • the gas pressure in this specification means the gas pressure in a container except a special case. The pressure is measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C.
  • additives may be added as necessary within a range not impeding the effects of the present invention.
  • dietary fiber, preservatives, colorants, foam-forming agents, fermentation promoters, yeast extracts, protein-containing substances such as peptide-containing substances, seasonings such as amino acids, various acidulants, etc. that do not interfere with the effects of the present invention Can be added as needed.
  • Dietary fiber includes water soluble dietary fiber and insoluble dietary fiber. Examples of the water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum degradation product, pectin, glucomannan, alginic acid, laminarin, fucoidin and carrageenan.
  • the colorant is used to give a beverage a beer-like color, and a caramel color or the like can be used.
  • the foam-forming agent is used to form a beer-like foam in a beverage, or to retain the foam of a beverage.
  • Plant-extracted saponin substances such as soybean saponin and kiraya saponin, plants such as corn and soybean Protein and peptide containing substances, protein substances such as bovine serum albumin, yeast extract and the like can be used as appropriate.
  • the fermentation promoter is used for promoting fermentation by yeast. For example, yeast extract, rice bran ingredients such as rice and wheat, vitamins, mineral agents and the like can be used alone or in combination.
  • the beer-taste beverage of the present invention may be a container-packed beverage packed in a container.
  • Containers of any form and material may be used for the container-packed beverage, and examples of the container include bottles, plastic bottles, cans (bottle cans), and barrels. Bottles, bottle cans and PET bottles are preferred.
  • the beer taste drink of this invention can be used conveniently for the container which can be re-plugged.
  • the method for producing a beer-taste beverage of the present invention has a pH of 2 to 4 in the final product and a bitterness-imparting agent content of 0.10 mg / L to 50 mg / L. And adding a sour agent, a bitterness-imparting agent and a sweetener so as to contain a sweetener at a sucrose conversion concentration of 0.01 wt% or more and less than 0.50 wt%, and adding wheat as a raw material, It is a manufacturing method.
  • the pH, the bitterness-imparting agent content, and the sweetener content in the final product are within the above ranges.
  • These raw materials may be added, and the timing of addition is not particularly limited.
  • “adding wheat as a raw material” means that wheat is positively added when producing a beer-taste beverage.
  • the meaning of “wheat” is as described in “1.1 Raw materials”.
  • a specific method for producing a beer-taste beverage will be described below separately for a case where fermentation is performed and a case where fermentation is not performed.
  • the beer-taste drink used in the method for producing a beer-taste drink of the present invention is, for example, a beer-taste drink well known to those skilled in the art such as a preparation process, a fermentation process, a storage process, and a filtration process. It is obtained by the manufacturing process. Specifically, the raw materials are put into a charging tank or a charging tank, and an enzyme such as amylase is added as necessary, gelatinized and saccharified, filtered and boiled. Remove solids. Thereafter, yeast is further added and fermented, the yeast is removed with a filter or the like, and additives such as water, fragrance, and pigment are added as necessary to obtain a beer-taste beverage.
  • a beer-taste drink well known to those skilled in the art such as a preparation process, a fermentation process, a storage process, and a filtration process. It is obtained by the manufacturing process. Specifically, the raw materials are put into a charging tank or a charging tank, and an enzyme such as amylase is added as necessary
  • Sweeteners, bitterness imparting agents, fragrances, acidulants, pigments, etc. may be added in a predetermined amount after the fermentation process, but may be added at any timing during the production process including the gelatinization / saccharification process, The addition timing is not limited.
  • the fermentation process may be any process in which yeast is added to a stock solution containing wheat, malt, malt extract, soybean peptide, etc. and water, and fermentation is performed, and various conditions such as fermentation temperature and fermentation period are set freely. be able to.
  • yeast In addition to wort, other grains (soybeans, corn, peas, etc.), amino acids, peptides, sugar solutions, etc. containing nutrients necessary for fermentation may be used as the stock solution.
  • a beer-taste fermented beverage it may be fermented under conditions of 8 to 25 ° C. and 5 to 10 days, which are fermentation conditions for producing ordinary beer and sparkling liquor.
  • the maximum fermentation period is 14 days. You may change the temperature (temperature rise or temperature fall) or pressure of a fermented liquid in the middle of a fermentation process.
  • the yeast used in the fermentation process can be selected in consideration of the type of fermented beverage to be produced, the intended flavor and fermentation conditions.
  • commercially available yeast such as Weihenstephan-34 strain can be used.
  • the yeast may be added to the wort as a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the wort. Moreover, you may add what removed the supernatant completely after centrifugation.
  • the amount of yeast added to the wort can be appropriately set, and is, for example, about 5 ⁇ 10 6 cells / ml to 1 ⁇ 10 8 cells / ml.
  • the manufacturing process of the beer-taste beverage used in the method for manufacturing a beer-taste beverage of the present invention does not include a fermentation process, and includes water such as wheat, malt, malt extract, soybean peptide, and the like. It is obtained by a mixing process in which carbonated water or carbon dioxide gas is mixed with the stock solution. In that case, you may add additives, such as alcohol, a fragrance
  • the undiluted solution is not limited to wort, and nutrients necessary for fermentation may be supplied as other grains (soybean, corn, peas, etc.), amino acids, peptides, sugar solutions, and the like.
  • the non-fermented liquid may further include a process for producing a beer-taste beverage known to those skilled in the art, such as a preparation process, a saccharification process, and a liquor storage process.
  • a process for producing a beer-taste beverage known to those skilled in the art, such as a preparation process, a saccharification process, and a liquor storage process.
  • Sweeteners, bitterness-imparting agents, wheat, flavorings, acidulants, pigments, etc. may be added in predetermined amounts in the mixing step, but may be added in any other step other than the mixing step, and the timing of addition is limited. Not.
  • the container-packing method for beer-taste beverages of the present invention is not particularly limited, and container packing methods well known to those skilled in the art can be used.
  • the container filling step the beer-taste beverage of the present invention is filled and sealed in the container.
  • Any form and material of the container may be used for the container filling step, and examples of the container include the container described in “1.4 Container-packed beverage”.
  • Example A Examination of effects due to difference in pH and acidulant Add each raw material to water so as to have the composition described in Tables 1 and 2 below, add carbon dioxide gas, and fill a PET bottle container.
  • the beer-taste beverages of Examples 1 to 18 were prepared. The pH value of each beer-taste beverage was adjusted by the amount of ascorbic acid and acidulant added.
  • ISOHOP manufactured by Barth-Haas
  • ascorbic acid manufactured by DSM
  • acesulfame potassium acesulfame K
  • SANNET manufactured by Celanese
  • phosphoric acid manufactured by Nippon Chemical Industry
  • citric acid manufactured by Fuso Chemical Industry
  • gluconic acid manufactured by Fuso Chemical Industry
  • tartaric acid manufactured by Fuso Chemical Industry
  • lactic acid manufactured by Fuso Chemical Industries
  • apple Acid manufactured by Fuso Chemical Industries
  • phytic acid manufactured by Tsukuno Food Industry
  • acetic acid manufactured by Nippon Gosei Kagaku
  • succinic acid manufactured by Fuso Chemical Industries
  • wheat (10% wort) is obtained by saccharifying, boiling and filtering a mixture containing malt and water, and has an extract amount of 10 w / w%.
  • the TN amount of this wort is 106 mg / 100 mL.
  • the flavor of the beer-taste beverage thus obtained before and after the oxidation / gas loss treatment was confirmed, and the stability against oxidation / gas loss was evaluated. Details of each step are as follows.
  • the evaluation of the flavor was performed before and after the oxidation / gas loss treatment, and the evaluation value of the flavor at each stage was recorded. The average score of flavor evaluation values at each stage was calculated, and the average score of flavor evaluation values of 2 or more before and after the oxidation / gas loss treatment was regarded as acceptable. The results are shown in Tables 1 and 2.
  • the content of the bitterness imparting agent is 10 mg / L
  • the content of the sweetener is 0.38% by weight in terms of sucrose (w / In beer-taste beverages fixed at w%)
  • the deterioration of flavor due to oxidation / gas loss treatment can be suppressed by adjusting the content of various acidulants and adjusting the pH within the range of 2-3.
  • Examples 1 to 18 had a sufficient flavor, and there was little deterioration in flavor due to oxidation / gas loss treatment.
  • Example B Examination of effect due to difference in pH (adjustment with phosphoric acid) and bitterness imparting agent The effect due to difference in bitterness imparting agent concentration when pH was adjusted with phosphoric acid was examined.
  • each raw material was added to water so as to have the composition described in Tables 3 and 4, carbon dioxide gas was added, and the bottles were filled into Examples 19 to 22 and Comparative Example 1.
  • ⁇ 4 beer-taste beverages were prepared and subjected to oxidation / gas loss treatment and evaluation in the same manner as in Example A. The results are shown in Tables 3 and 4.
  • Example C Examination of effects due to differences in acidulant and bitterness imparting agent concentrations The effects of differences in bitterness imparting agent concentrations when citric acid or lactic acid was used as an acidulant were examined.
  • beer-taste beverages of Examples 23 to 26 were prepared by adding each raw material to water so as to have the composition shown in Table 5, adding carbon dioxide gas, and filling the PET bottle container. Then, the oxidation / gas loss treatment and evaluation were performed in the same manner as in Example A. The results are shown in Table 5.
  • citric acid was used as a sour agent in beer-taste beverages containing wheat as a raw material and having a sweetener (acesulfame K) content fixed at 0.38% by weight (w / w%) in terms of sucrose.
  • a sweetener acesulfame K
  • the content of lactic acid to adjust the pH to 3
  • the content of the bitterness imparting agent isoalpha acid
  • Examples 2, 5 and 23 to 26 had a sufficient flavor, and there was little deterioration of the flavor due to the oxidation / gas loss treatment.
  • Example D Examination of effect by use of plural kinds of acidulants The effect when plural kinds of acidulants were used was examined.
  • beer-taste beverages of Examples 27 to 30 were prepared by adding each raw material to water so as to have the composition shown in Table 6, adding carbon dioxide gas, and filling a plastic bottle container. Then, the oxidation / gas loss treatment and evaluation were performed in the same manner as in Example A. The results are shown in Table 6.
  • Example E Examination of effect by presence or absence of alcohol The effect by the presence or absence of alcohol was examined.
  • beer-taste beverages of Examples 31 to 33 were prepared by adding each raw material to water so as to have the composition shown in Table 7, adding carbon dioxide gas, and filling the plastic bottle container. Then, the oxidation / gas loss treatment and evaluation were performed in the same manner as in Example A. The alcohol concentration was adjusted by adding wheat spirits. The results are shown in Table 7.
  • Example F Examination of effect due to difference in bitterness imparting agent The effect due to difference in bitterness imparting agent was examined.
  • the beer-taste beverage of Example 34 is prepared by adding each raw material to water so as to have the composition shown in Table 8 in the same manner as in Example A, adding carbon dioxide gas, and filling a plastic bottle container. In the same manner as in Example A, oxidation / gas loss treatment and evaluation were performed.
  • 250 mg / L of scented perfume manufactured by San-Ei Gen FFI Co., Ltd.
  • bitterness is imparted by containing the content of sweetener (acesulfame K), acidulant, pH and bitterness-imparting agent (isoalpha acid) within the prescribed ranges while containing wheat as a raw material. Regardless of the type of agent, it had a sufficient flavor and there was little deterioration in flavor due to oxidation and gas loss treatment.
  • Example G Examination of effect by difference in content of sweetener The effect by difference in content of sweetener was examined.
  • each raw material was added to water so as to have the composition shown in Table 9, carbon dioxide gas was added, and the bottles were filled into Examples 35 and 36 and Comparative Examples 5 and 6
  • a beer-taste beverage was prepared and subjected to oxidation / gas loss treatment and evaluation in the same manner as in Example A. The results are shown in Table 9.
  • Example H Examination of effect by difference in addition amount of wheat Effect by difference in addition amount of wheat was examined.
  • each raw material was added to water so as to have the composition shown in Table 10, carbon dioxide gas was added, and the bottles of Examples 37 and 38 and Reference Example 1 were filled by filling the PET bottle container.
  • a taste beverage was prepared and subjected to oxidation / gas loss treatment and evaluation in the same manner as in Example A. The results are shown in Table 10.
  • the content of sweetener (acesulfame K), acidulant, pH and bitterness-imparting agent (iso- ⁇ acid) are within the predetermined ranges, so that the amount of wheat added as a raw material is related. It had a sufficient flavor, and there was little deterioration in flavor due to oxidation / gas loss treatment.
  • the present invention can provide a beer-taste beverage that has an excellent flavor as a beer-taste beverage and that suppresses flavor deterioration due to oxidation and / or gas loss.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

L'invention concerne une boisson au goût de bière qui a une saveur supérieure de boisson au goût de bière et dans laquelle la dégradation de la saveur due à l'oxydation et/ou à la perte de gaz est supprimée. Cette boisson au goût de bière contient un acidulant, a un pH de 2 à 4, contient de 0,10 à 50 mg/L d'un agent d'amertume, contient du blé comme ingrédient brut, et contient un édulcorant avec une concentration équivalente en sucrose supérieure ou égale à 0,01 % en poids et inférieure à 0,50 % en poids.
PCT/JP2018/014396 2018-04-04 2018-04-04 Boisson au goût de bière à dégradation de saveur supprimée, et procédé de production de celle-ci WO2019193676A1 (fr)

Priority Applications (2)

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PCT/JP2018/014396 WO2019193676A1 (fr) 2018-04-04 2018-04-04 Boisson au goût de bière à dégradation de saveur supprimée, et procédé de production de celle-ci
JP2020512152A JP7181284B2 (ja) 2018-04-04 2018-04-04 香味劣化が抑制されたビールテイスト飲料およびその製造方法

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023171157A1 (fr) * 2022-03-11 2023-09-14 アサヒグループホールディングス株式会社 Boisson effervescente de type bière fermentée et son procédé de fabrication

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Publication number Priority date Publication date Assignee Title
JP2012080846A (ja) * 2010-10-14 2012-04-26 Ito En Ltd ショウガ風味炭酸飲料及びその製造方法
WO2015132974A1 (fr) * 2014-03-07 2015-09-11 アサヒビール株式会社 Boisson non fermentée au goût de bière contenant de la dextrine indigestible
JP2015221019A (ja) * 2014-05-23 2015-12-10 アサヒビール株式会社 非発酵ビールテイスト飲料及びその製造方法
JP2016049071A (ja) * 2014-09-01 2016-04-11 サントリーホールディングス株式会社 ビールテイストアルコール飲料
WO2017168717A1 (fr) * 2016-03-31 2017-10-05 サントリーホールディングス株式会社 Boisson conditionnée
JP2018000104A (ja) * 2016-07-01 2018-01-11 花王株式会社 起泡性容器詰飲料

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6901233B2 (ja) * 2015-10-30 2021-07-14 サッポロビール株式会社 ビールテイスト飲料の呈味改善方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012080846A (ja) * 2010-10-14 2012-04-26 Ito En Ltd ショウガ風味炭酸飲料及びその製造方法
WO2015132974A1 (fr) * 2014-03-07 2015-09-11 アサヒビール株式会社 Boisson non fermentée au goût de bière contenant de la dextrine indigestible
JP2015221019A (ja) * 2014-05-23 2015-12-10 アサヒビール株式会社 非発酵ビールテイスト飲料及びその製造方法
JP2016049071A (ja) * 2014-09-01 2016-04-11 サントリーホールディングス株式会社 ビールテイストアルコール飲料
WO2017168717A1 (fr) * 2016-03-31 2017-10-05 サントリーホールディングス株式会社 Boisson conditionnée
JP2018000104A (ja) * 2016-07-01 2018-01-11 花王株式会社 起泡性容器詰飲料

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023171157A1 (fr) * 2022-03-11 2023-09-14 アサヒグループホールディングス株式会社 Boisson effervescente de type bière fermentée et son procédé de fabrication

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