WO2019235139A1

WO2019235139A1 - Effervescent beverage and method for enhancing feeling of resistance in throat of effervescent beverage

Info

Publication number: WO2019235139A1
Application number: PCT/JP2019/018890
Authority: WO
Inventors: 慎介伊藤; 順久保田; 航中山
Original assignee: アサヒグループホールディングス株式会社; アサヒビール株式会社
Priority date: 2018-06-06
Filing date: 2019-05-13
Publication date: 2019-12-12
Also published as: JP2019208453A; TW202000040A; JP6698121B2

Abstract

Provided are: an effervescent beverage wherein the ratio of the degree of sweetness to the concentration by mass of hydroxy acid esters in the total volume of the effervescent beverage ([degree of sweetness]/[concentration by mass (ppm) of hydroxy acid esters in the total volume of the effervescent beverage]) is 0.5-30 inclusive; the aforesaid effervescent beverage wherein the degree of sweetness is 0.5-30 inclusive; any of the aforesaid effervescent beverages wherein the concentration by mass of the hydroxy acid esters is 11 ppm or less; and a method for enhancing a feeling of resistance in the throat of an effervescent beverage, said method comprising adjusting the ratio of the degree of sweetness to the concentration by mass of hydroxy acid esters in the total volume of the effervescent beverage ([degree of sweetness]/[concentration by mass (ppm) of hydroxy acid esters in the total volume of the effervescent beverage]) to 0.5-30 inclusive.

Description

Effervescent beverage and method for enhancing stagnation of effervescent beverage

[Technical Field] The present invention relates to an effervescent beverage that includes a sweetener and enhances the throat catch without increasing the extract content.
This application claims priority based on Japanese Patent Application No. 2018-108979 filed in Japan on June 6, 2018, the contents of which are incorporated herein by reference.

Among effervescent drinks containing carbon dioxide, drinks with low sweetness are excellent in thirst and drinkability (the ability to continue to drink many cups without getting tired) with a refreshing taste due to carbonation and a taste that is not too sweet. . Among them, beer-like sparkling beverages such as beer and sparkling liquor have a unique bitterness and flavor and are provided with a “cradle on the throat” along with drinkability. This catch on the throat is important for the excellent drinkability of beer-like sparkling beverages.

On the other hand, the demand for low-calorie and low-sugar beer-like sparkling beverages is also increasing due to the recent consumer health orientation. By suppressing the amount of raw materials such as malt, the calorie content and sugar content of the beer-like sparkling beverage can be reduced. In addition, demand for low-alcohol beer with reduced alcohol concentration and non-alcohol beer that does not contain alcohol is increasing.

A low-calorie, low-calorie, sparkling beverage is excellent in drinkability but lacks umami and richness due to its low taste volume. In particular, non-alcoholic sparkling beverages tend to feel lighter overall than sparkling beverages containing alcohol and tend to have a flat taste. Generally, in order to give thickness to a flavor, an extract is increased or a sweet acid balance is adjusted using a sweetener such as sugar. However, it is difficult to increase the extract content due to the demand for low calorie. Moreover, when the sweetness level is improved, umami and richness can be improved. However, when the sweetness becomes too strong, refreshing and catching on the throat tend to be impaired.

On the other hand, a method for improving flavor by blending various additives in beverages is generally performed. For example, Patent Document 1 discloses natural fragrances, esters, alcohols, aldehydes, ketones, phenols, ethers, lactones, hydrocarbons, nitrogen-containing and / or sulfur-containing compounds, acids, and bitterness. One or more selected from the group consisting of a fragrance, a sour agent, a sweetener, and a spicy agent is a flavoring agent for improving the flavor of beer, such as alcohol, flavor, richness, refreshing and refreshing. It is disclosed. Patent Document 2 discloses a method for enhancing carbonic acid stimulation of carbonated beverages by adding hydroxy acid esters. Patent Document 3 selects at least one bitter substance selected from the group consisting of quasine, abstintin, naringin, gentigosaccharide, peptide, mineral, and caramel, and a group consisting of triethyl citrate and tributyl citrate. It is described that by containing one or more stimulating substances, a bitter taste like beer can be imparted to a non-fermented beer-like sparkling beverage produced without using hops as a raw material.

Japanese Patent Laying-Open No. 2015-27309 JP 2013-94129 A JP 2016-082895 A

In the present invention, an object of the present invention is to provide a method for increasing the catch on the throat without increasing the extract content in an effervescent beverage, and an effervescent beverage obtained by the method.

In the sparkling beverage containing a sweetener, the present inventors incorporated hydroxy acid esters, and adjusted the ratio of the sweetness to the concentration (mass) of the hydroxy acid esters within a specific range to extract the extract. It has been found that the throat catch can be increased without increasing the minutes, and the present invention has been completed.

The sparkling beverage according to the present invention and the method for enhancing the stagnation of the sparkling beverage are the following [1] to [10].
[1] The ratio of sweetness to the mass concentration of hydroxy acid esters in the total volume of the sparkling beverage ([sweetness] / [mass concentration of hydroxy acid esters in the total volume of the sparkling beverage (ppm)]) is 0. An effervescent beverage that is 5 or more and 30 or less.
[2] The sparkling beverage according to [1], wherein the sweetness is 0.5 or more and 30 or less.
[3] The sparkling beverage according to [1] or [2], wherein a mass concentration of the hydroxy acid esters in the total volume of the sparkling beverage is 11 ppm or less.
[4] The hydroxy acid ester is triethyl citrate, tripropyl citrate, tributyl citrate, diethyl tartrate, diethyl malate, dibutyl malate, amyl lactate, butyl lactate, ethyl lactate, isoamyl lactate, isobutyl lactate, lactic acid The sparkling beverage according to any one of the above [1] to [3], which is at least one selected from the group consisting of isopropyl, methyl lactate, 2-methylbutyl lactate, and propyl lactate.
[5] The sparkling beverage according to any one of the above [1] to [4], wherein the content of the authentic extract in the total weight of the sparkling beverage is 2.0% by mass or less.
[6] The sparkling beverage according to any one of the above [1] to [5], wherein the carbon dioxide gas content at 20 ° C. is 3.0 gas volume or more.
[7] The sparkling beverage according to any one of [1] to [6], further containing acesulfame potassium.
[8] The sparkling beverage according to any one of [1] to [7], which is a beer-like sparkling beverage.
[9] The sparkling beverage according to any one of [1] to [8], wherein the alcohol concentration in the total volume of the sparkling beverage is less than 1% by volume.
[10] Ratio of sweetness to mass concentration of hydroxy acid esters in total volume of sparkling beverage ([sweetness] / [mass concentration of hydroxy acid esters (ppm) in total volume of sparkling beverage]] is 0 A method for enhancing the stagnation of the sparkling beverage, which is adjusted to 5 or more and 30 or less.

According to the present invention, an effervescent beverage containing a sweetener, which is excellent in catching the throat without increasing the extract content, can be obtained. In particular, when the effervescent beverage containing a sweetener is a beer-like effervescent beverage, the present invention provides a good balance between sweetness and bitterness, excellent beer-like flavor, and excellent drinkability. A beer-like sparkling beverage is obtained.

In the present invention and the present specification, “effervescent beverage” means a beverage containing carbon dioxide gas. The sparkling beverage according to the present invention may be an alcoholic beverage, or a so-called non-alcoholic beverage or low alcoholic beverage having an alcohol content of less than 1% by volume. Moreover, the drink which uses malt as a raw material may be sufficient, the drink which does not use malt as a raw material may be sufficient, the drink manufactured through a fermentation process may be sufficient, and the drink manufactured without passing through a fermentation process It may be.

In the present invention and the present specification, “beer-likeness” means a taste reminiscent of flavored beer regardless of the product name and display. That is, an effervescent beverage (beer-like effervescent beverage) having a beer-like character is equivalent to beer or not, regardless of alcohol content, presence or absence of use of malt and hops, presence or absence of fermentation among effervescent beverages. It means a beverage having a similar taste / taste and texture, and a high feeling of thirst / drinkability. Specific examples of beer-like sparkling beverages include beer, sparkling liquor made from malt, sparkling alcoholic beverages that do not use malt, low alcohol sparkling beverages, and non-alcohol beer. In addition, liqueurs obtained by mixing malt as a raw material and a beverage produced through a fermentation process with an alcohol-containing distillate may be used. The alcohol-containing distillate is a solution containing an alcohol obtained by a distillation operation, and may be, for example, a raw material alcohol such as spirits, whiskey, brandy, vodka, rum, tequila, gin, or shochu. Sake etc. can be used.

In the present invention and the specification of the present application, “hanging on the throat” means “feeling when the beverage passes through the throat, a sensation of coming to the throat”.

The sparkling beverage according to the present invention contains a sweetener. Examples of the sweetener include, but are not limited to, sucrose, glucose, fructose, isomerized liquid sugar, and a high-intensity sweetener. These sweeteners may use only 1 type and may use 2 or more types together. Examples of high-intensity sweeteners include aspartame, sucralose, acesulfame potassium, neotame, stevia, and enzyme-treated stevia. The sweetener contained in the sparkling beverage according to the present invention can be appropriately selected according to the calorie and flavor intended by the sparkling beverage. For example, a low-calorie or sugar-free sparkling beverage can be prepared by using a high-intensity sweetener. In addition, a sugar-based sparkling beverage can be prepared by using a saccharide such as sucrose. The content of the sweetener in the sparkling beverage according to the present invention can be appropriately set within a range in which the effects of the invention are exhibited. The sweetener contained in the sparkling beverage according to the present invention is preferably a high-intensity sweetener because it can reduce calories, and acesulfame potassium, neotame, aspartame, sucralose, stevia, and enzyme-treated stevia One or more selected from the group consisting of: acesulfame potassium is more preferred because it is easy to impart richness without damaging the throat.

Sweetness degree is a scale indicating the intensity of sweetness, and is a relative ratio when the intensity of sweetness of sucrose 1 g / L (20 ° C.) is 1. The sweetness level of a beverage is calculated by first converting the amount (mass concentration) of each sweetening component contained in the beverage into an equivalent amount of sucrose based on the sweetness level of the sweetening component (sucrose sweetness conversion amount), and then It can obtain | require by totaling the sucrose sweetness conversion amount of all the sweetening components contained in the said drink. In addition, the sweetness degree of various sweet taste components can be calculated | required from a well-known sugar-sweetness conversion table (For example, McMurry organic chemistry (7th edition) 988 pages).

甘味 If the sweetness is too strong, the richness and umami taste will be strong, but the drinkability will be reduced, and the catch on the throat will tend to be reduced. For this reason, the sweetness degree of the sparkling beverage according to the present invention is preferably 60 or less, more preferably 45 or less, further preferably 30 or less, and still more preferably 20 or less. . On the other hand, if the sweetness is too small, the balance of taste may be lost depending on the type of sparkling beverage and other raw material components. For example, when the sparkling beverage according to the present invention is a beer-like sparkling beverage, the sweetness level is preferably 0.5 or more, more preferably 2 or more, and even more preferably 2.5 or more. In addition, sweetness degree means the degree of sweetness of other sweetener solutions when the intensity of sweetness of a 1 g / L sucrose aqueous solution is 1.

In the sparkling beverage according to the present invention, the hydroxy acid ester is a ratio of the sweetness to the hydroxy acid ester concentration (mass) ([sweetness] / [mass concentration of hydroxy acid esters in the total volume of sparkling beverage]. (Ppm)]) is contained in a range of 0.5 to 30. In the present specification, “ppm” means “mg / L”.
By adding the hydroxy acid esters so that the concentration in the beverage is within a specific range with respect to the sweetness degree, it is possible to enhance the catch on the throat while suppressing the influence on the balance of taste. The [sweetness] / [mass concentration of hydroxy acid esters (ppm) in the total volume of the sparkling beverage] of the sparkling beverage according to the present invention may be 0.5 or more and 30 or less. From the point, 0.6 or more and 30 or less are preferable, 0.6 or more and 20 or less are more preferable, 0.6 or more and 15 or less are more preferable, and 0.6 or more and 12 or less are more preferable.

Hydroxy acid esters contained in the sparkling beverage according to the present invention include triethyl citrate, tripropyl citrate, tributyl citrate, diethyl tartrate, diethyl malate, dibutyl malate, amyl lactate, butyl lactate, ethyl lactate, It is preferably at least one selected from the group consisting of isoamyl lactate, isobutyl lactate, isopropyl lactate, methyl lactate, 2-methylbutyl lactate, and propyl lactate. Triethyl citrate, tripropyl citrate, tributyl citrate, tartaric acid More preferably, it is at least one selected from the group consisting of diethyl and dibutyl malate, and includes at least one selected from the group consisting of triethyl citrate, tripropyl citrate, and tributyl citrate. More preferably, triethyl citrate Or tributyl citrate is more preferable and more.

When the content of hydroxy acid esters is excessive, the bitter taste of hydroxy acid esters may affect the sparkling beverage. For this reason, the content of hydroxy acid esters in the sparkling beverage is preferably 11 ppm or less, more preferably 0.1 ppm or more and 11 ppm or less, based on the total volume of the sparkling beverage. It is more preferably 1 ppm or more and 10 ppm or less, further preferably 0.2 ppm or more and 10 ppm or less, and further preferably 0.5 ppm or more and 10 ppm or less.

∙ With moderate bitterness, the effervescent drink gets caught in the throat. For this reason, it is preferable that the sparkling beverage according to the present invention is a sparkling beverage containing a bitter, and more preferably a beer-like sparkling beverage. Bitterings contained in the sparkling beverage according to the present invention include isoalpha acid, tetraisoalpha acid, beta acid oxide, magnesium salt, calcium salt, naringin, quasine, quinine, momordesine, quercitrin, theobromine, caffeine , Bitter gourd, senburi tea, bitter tea, nigamomogi extract, gentian extract, kina extract and the like. These bitterings may use only 1 type and may use 2 or more types together.

By using hops or hop processed products as raw materials, a sparkling beverage containing iso-α acid can be produced. The hop contains an alpha acid that is a precursor of the iso alpha acid. The hop used as the raw material may be a raw hop, a dry hop, or a hop pellet. Moreover, as a hop processed product used as a raw material, the hop extract which extracted the bitterness component from the hop may be sufficient. Moreover, the hop processed product containing the component which isolated the bitterness component in hops, such as an isolated hop extract, tetrahydroisohumulone, and hexahydroisohumulone, may be sufficient. As the sparkling beverage according to the present invention, one containing an isolated hop extract is particularly preferable.

When the sparkling beverage according to the present invention contains a bittering agent, the content of the bittering agent can be appropriately adjusted according to the type and taste quality of the sparkling beverage. For example, in the case of beer-like sparkling beverages, the bitterness value is preferably 8 BU or more, more preferably 8 BU or more and 30 BU or less, further preferably 8 BU or more and 24 BU or less, and more preferably 10 BU or more and 20 BU or less. Is more preferable, and 12 BU or more and 18 BU or less is particularly preferable.

In the present invention and the present specification, the bitterness value is an index of bitterness given by a hop-derived substance group mainly composed of isohumulone, and the bitterness value of beverages including beer-like sparkling beverages is, for example, the EBC method. (Beer Sake Brewery Association: “Beer Analysis Method” 8.15, 1990). Specifically, the sample was extracted with isooctane after adding an acid, and the absorbance at 275 nm of the isooctane layer obtained after centrifugation was measured with pure isooctane as a control, multiplied by a constant (50) (BU ).

The carbon dioxide pressure contained in the sparkling beverage according to the present invention is not particularly limited, and can be appropriately adjusted according to the type of sparkling beverage and the desired product quality. Sufficient carbonic acid stimulation increases throat catch and drinkability. For this reason, as the carbon dioxide pressure of the sparkling beverage according to the present invention, the carbon dioxide content at 20 ° C. is preferably 2.3 gas volume (GV) or more, and more preferably 3.0 GV or more. 3.0 GV or more and 5.0 GV or less is more preferable, and 3.0 GV or more and 4.4 GV or less is still more preferable.

As the extract of the sparkling beverage according to the present invention, the content of the authentic extract in the total weight of the sparkling beverage is preferably 2.0% by mass or less from the viewpoint of meeting the demand for low calorie content. More preferably, it is 5 mass% or less. On the other hand, the content of the authentic extract in the total mass of the sparkling beverage can be 0.5% by mass or more. In addition, the authentic extract (mass%) of the sparkling beverage according to the present invention is measured based on the method (8.4) described in the revised BCOJ (Brewery Convention of Japan) analysis method (issued by the Japan Brewing Association). can do. Specifically, it is measured by the following method. A true (sex) extract is calculated from the density and the alcohol content of the sample measured by a vibration type density meter and an alcohol sensor incorporated in the alcoholizer, using an arithmetic expression built in the alcoholizer.
Use the specific gravity of the sample (20 ° C / 20 ° C) to calculate the extract content obtained from the specific gravity of the sample (15 ° C / 4 ° C). Then, it calculates according to following formula (2). This application range is normal beers and beer-taste beverages having an alcohol content of 0.5 to 10.0% by volume and a specific gravity (20 ° C / 20 ° C) of 0.9881 to 1.0270.
S (15 ℃ / 4 ℃) = S (20 ℃ / 20 ℃) × 0.9993 (1)
In the above formula (1), S (15 ° C / 4 ° C) indicates the specific gravity obtained by dividing the density of the sample at 15 ° C by the density of water at 4 ° C, and S (20 ° C / 20 ° C) is 20 ° C. Shows the specific gravity obtained by dividing the density of the sample by the density of water at 20 ° C., 0.9993 is a model solution in which ethanol, sugar, organic acid, amino acid, etc. are mixed at various concentrations, as well as commercial beer and beer taste. It is a conversion coefficient obtained by measuring the density at 15 ° C. and 20 ° C. with a vibratory densimeter using beverages (total 171 samples).
E = (S (15 ℃ / 4 ℃) -A) × 260 + 0.21 (2)
In said formula (2), E shows an extract content and A shows the value which converted alcohol content into specific gravity (15/15 degreeC).

The sparkling beverage according to the present invention may be an alcoholic beverage, but the alcohol concentration in the total volume of the sparkling beverage is as follows: 1% by volume or less is preferable, less than 0.5% by volume is more preferable, less than 0.05% by volume is more preferable, and 0% by volume of non-alcoholic sparkling beverage is more preferable. As the sparkling beverage according to the present invention, a non-alcohol beer-like sparkling beverage not containing alcohol as a raw material is particularly preferable.

When the sparkling beverage according to the present invention is a container-packed beverage, the container for filling the sparkling beverage according to the present invention is not particularly limited. Specifically, a glass bottle, a can, a flexible container, etc. are mentioned. Examples of the flexible container include containers formed by molding a flexible resin such as PE (polyethylene), PP (polypropylene), EVOH (ethylene / vinyl alcohol copolymer), and PET (polyethylene terephthalate). The flexible container may be made of a single layer resin or may be made of a multilayer resin.

When the sparkling beverage according to the present invention is a beer-like sparkling beverage, the sweetener and at least one hydroxy acid ester are mixed with the [sweetness] of the beverage / [the mass of the hydroxy acid ester in the total volume of the sparkling beverage]. [Concentration (ppm)] can be produced in the same manner as general fermented beer-like sparkling beverages and non-fermented beer-like sparkling beverages, except that the concentration is in the specified range.

The effervescent beverage according to the present invention may be a beverage manufactured using malt as a raw material, or may be a beverage manufactured without using malt as a raw material. A beverage produced using malt as a raw material contains a large amount of various substances derived from malt, and contains more flavoring components than a beverage produced without using malt as a raw material. The effervescent beverage according to the present invention preferably has a smaller amount of malt as a raw material because the effect of the present invention that can enhance the catch on the throat can be enhanced while keeping the extract content low. Beverages produced without using malt as a raw material are more preferred.

A fermented beer-like sparkling beverage produced through a fermentation process can generally be produced by the steps of preparation (preparation of fermentation raw material liquid), fermentation, storage, and filtration.

First, as a preparation process (fermentation raw material liquid preparation process), a fermentation raw material liquid is prepared from one or more fermentation raw materials selected from the group consisting of grain raw materials and sugar raw materials. Specifically, the mixture containing the fermentation raw material and raw water is heated, the starch is saccharified to prepare a sugar solution, then the obtained sugar solution is boiled, and then at least a part of the solid is removed. To prepare a fermentation raw material liquid.

First, a mixture containing at least one of a grain raw material and a sugar raw material and raw water is prepared and heated to saccharify starch such as the grain raw material to prepare a sugar solution. As a raw material of the sugar liquid, only the grain raw material may be used, only the sugar raw material may be used, or both may be used in combination. Examples of the grain raw material include barley, wheat, wheat such as malt, beans such as rice, corn, and soybean, and potatoes. The grain raw material can be used as a grain syrup, a grain extract or the like, but is preferably used as a ground grain product obtained by grinding. Grain pulverization can be carried out by a conventional method. As the pulverized cereal, a pulverized pulverized product, corn starch, corn grits or the like may be subjected to a treatment usually performed before and after the pulverization treatment. In the present invention, the pulverized grain used is preferably a malt pulverized product. By using the pulverized malt, it is possible to produce a fermented beer-like sparkling beverage with a clearer beer character. The malt pulverized product may be any product obtained by germinating barley, for example, Nijo barley, by a conventional method, drying it, and then pulverizing it to a predetermined particle size. Moreover, as a grain raw material used in this invention, one type of grain raw material may be sufficient, and what mixed several types of grain raw material may be sufficient. For example, pulverized malt may be used as the main material, and pulverized rice or corn may be used as the auxiliary material. Examples of the saccharide raw material include saccharides such as liquid sugar.

As a fermented beer-like sparkling beverage according to the present invention, the use ratio of malt with respect to the total amount of the raw material is preferably 66% by mass or less, more preferably 50% by mass or less, and 25% by mass or less. Is more preferable, and it is particularly preferable that malt is not used as a raw material. In addition, the malt use ratio is measured in accordance with the provisions of the Liquor Tax Law. Specifically, it is measured by the ratio of malt in the mass of the raw material excluding water.

穀物 Grain raw materials and other auxiliary materials other than water may be added to the mixture. Examples of the auxiliary material include hops, dietary fiber, yeast extract, fruit juice, bitters, coloring agents, herbs, and fragrances. If necessary, saccharifying enzymes such as α-amylase, glucoamylase, and pullulanase, and enzyme agents such as protease can be added.

The saccharification treatment is performed using an enzyme derived from a grain raw material or the like, or an enzyme added separately. The temperature and time during the saccharification treatment include the type of cereal raw material used, the proportion of cereal raw material in the entire fermentation raw material, the type of enzyme added and the amount of the mixture, the quality of the desired fermented beer-like sparkling beverage, etc. It is adjusted as appropriate in consideration. For example, the saccharification treatment can be performed by a conventional method such as maintaining a mixture containing a grain raw material at 35 to 70 ° C. for 20 to 90 minutes.

Boiled juice (boiled sugar solution) can be prepared by boiling the sugar solution obtained after the saccharification treatment. The sugar solution is preferably filtered before boiling, and the obtained filtrate is preferably boiled. Moreover, you may boil this using the thing which added warm water to the malt extract instead of the filtrate of this sugar liquid. The boiling method and its conditions can be determined as appropriate.

A fermented beer-like sparkling beverage having a desired flavor can be produced by appropriately adding herbs before boiling treatment or during boiling treatment. For example, by adding hops before boiling treatment or during boiling treatment and boiling treatment in the presence of hops, the flavor and aroma components of hops, particularly bitter components can be efficiently boiled. The addition amount of hops, the addition mode (for example, adding in several steps) and the boiling conditions can be determined as appropriate.

Boiled juice obtained after boiling treatment contains protein and other cocoons produced by precipitation. Therefore, at least a part of solid content such as rice cake is removed from the broth. The removal of the soot may be performed by any solid-liquid separation process, but in general, the precipitate is removed using a tank called a whirlpool. The temperature of the broth at this time may be 15 ° C. or more, and is generally about 50 to 100 ° C. The broth (filtrate) after removing the koji is cooled to an appropriate fermentation temperature with a plate cooler or the like. The broth after removing this koji becomes the fermentation raw material liquid.

Next, as a fermentation process, yeast is inoculated into the cooled fermentation raw material liquid to perform fermentation. The cooled fermentation raw material liquid may be subjected to the fermentation process as it is, or may be subjected to the fermentation process after adjusting to a desired extract concentration. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts used for producing alcoholic beverages. Although it may be a top fermentation yeast or a bottom fermentation yeast, it is preferably a bottom fermentation yeast because it can be easily applied to large-scale brewing facilities.

Furthermore, as a sake storage process, the obtained fermented liquor is aged in a storage tank, stored and stabilized under a low temperature condition of about 0 ° C., and then filtered as a filtration process. The target fermented beer-like sparkling beverage can be obtained by removing yeast and proteins insoluble in the temperature range. The filtration process may be any technique that can filter out yeast, and examples thereof include diatomaceous earth filtration and filter filtration using a filter having an average pore size of about 0.4 to 1.0 μm.

A non-fermenting beer-like sparkling beverage produced without undergoing a fermentation process can be generally produced by a method (mixing method) of mixing raw materials. For example, specifically, it can manufacture by the mixing process which prepares a preparation liquid by mixing each raw material, and the gas introduction process which adds a carbon dioxide gas to the obtained preparation liquid.

First, in the preparation process, a preparation liquid is prepared by mixing raw materials. In the blending step, it is preferable to prepare a blended liquid in which all raw materials other than carbon dioxide gas are mixed. The order of mixing the raw materials is not particularly limited. All the raw materials may be added simultaneously to the raw material water, or the raw materials may be added sequentially, such as by adding the raw materials remaining after dissolving the previously added raw materials. In addition, for example, raw material water may be mixed with solid (for example, powdered or granular) raw material and alcohol. The solid raw material is previously prepared as an aqueous solution, and these aqueous solution, alcohol, and raw water as required. You may mix. Furthermore, what heated the raw material in raw material water may be put, and the prepared preparation liquid may be heated.

Examples of the raw material include bitter, acidulant, sweetener, caramel color, flavor, ethanol (raw alcohol), antifoaming agent, emulsifier, polysaccharide, water-soluble dietary fiber, protein, or a decomposition product thereof.
As the bittering agent and sweetening agent, those mentioned above can be used.

Examples of the acidulant include organic acids such as citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, phosphoric acid, lactic acid, adipic acid, and fumaric acid.
Examples of the flavoring agent include beer extract, beer flavoring, and hop flavoring.

Examples of the antifoaming agent include silicone-based antifoaming agents such as dimethylpolysiloxane.
Examples of the emulsifier include polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, polypropylene glycol fatty acid ester, sorbitan fatty acid ester, polysorbate and the like.

Examples of polysaccharides include starch and dextrin. Dextrin refers to a saccharide obtained by hydrolyzing starch and larger than an oligosaccharide (a saccharide obtained by polymerizing about 3 to 10 monosaccharides).

The water-soluble dietary fiber means a carbohydrate that dissolves in water and is not digested or difficult to digest by human digestive enzymes. Examples of the water-soluble dietary fiber include soybean dietary fiber (soluble soybean polysaccharide), polydextrose, indigestible dextrin, galactomannan, inulin, guar gum degradation product, pectin, gum arabic and the like.

As a non-fermenting beer-like sparkling beverage according to the present invention, the ratio of malt used relative to the total amount of solid raw material is preferably 66% by mass or less, more preferably 50% by mass or less, and 25% by mass or less. More preferably, it is particularly preferable that malt is not used as a raw material. In addition, the malt use ratio is measured in accordance with the provisions of the Liquor Tax Law.

When insoluble matters are generated in the preparation liquid prepared in the preparation step, it is preferable to perform a process of removing insoluble matters such as filtration on the preparation liquid before the gas introduction step. The insoluble matter removal treatment is not particularly limited, and can be performed by a method usually used in the technical field such as a filtration method or a centrifugal separation method. In the present invention, insoluble matters are preferably removed by filtration, and more preferably removed by diatomaceous earth filtration.

Next, as a gas introduction step, carbon dioxide gas is added to the preparation liquid obtained in the preparation step. Thereby, a non-fermented beer-like sparkling beverage is obtained. By adding carbonic acid, a refreshing feeling similar to that of beer is given. Carbon dioxide can be added by a conventional method. For example, the preparation liquid obtained by the preparation process and carbonated water may be mixed, and carbon dioxide may be directly added to the preparation liquid obtained by the preparation process and dissolved.

After adding carbon dioxide gas, the obtained non-fermented beer-like sparkling beverage may be further subjected to a treatment for removing insoluble matters such as filtration. The insoluble matter removal treatment is not particularly limited, and can be performed by a method usually used in the technical field.

Next, the present invention will be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples.

<Sensory evaluation of throat catch>
In subsequent experiments, the sensory evaluation of the “throat catch” of the beverage was performed as follows.
Specifically, evaluation was carried out by 21 trained beer panels based on the following evaluation criteria in 21 steps from 0.1 to 3.0. The evaluation score for each sample was the average of the evaluation scores of 10 trained beer panels.

1.0 point: 2.0 points of throat trap equivalent to the reference solution 1 (carbonated water content of carbon dioxide gas at 20 ° C. of 3.0 GV) 2.0 points: reference solution 2 (25 g of dextrin in 1 L of water, 0 phosphoric acid) .7 g and acesulfame potassium 0.03 g in a solution in which an isolated hop extract is added in an amount that gives a bitterness of 17 BU, and carbon dioxide gas is added so that the carbon dioxide content at 20 ° C. is 3.0 GV. 3.0 points of throat trap of the same degree as the dissolved solution) ... In the solution of reference solution 3 (25 g dextrin, 0.7 g phosphoric acid, 0.03 g acesulfame potassium, 15 ppm tributyl citrate in 1 L water) In addition, an amount of an isolated hop extract with a bitterness of 17 BU is added, and a carbon dioxide gas is dissolved so that the carbon dioxide content at 20 ° C. is 3.0 GV). What caught

<Sensory evaluation of "bitterness strength">
In subsequent experiments, the sensory evaluation of the “bitterness intensity” of the beverage was performed as follows. The “bitterness strength” was defined as the bitterness strength at the highest point at which a bitterness derived from tributyl citrate was felt when the liquid was included in the mouth.
Specifically, it was evaluated by a panel of 10 trained beer specialists compared to a control sample. The bitterness was evaluated as follows: 1 point had a weak bitterness compared to the control sample, 2 points had the same bitterness strength as the control sample, and 3 points had a strong bitterness compared to the control sample. The evaluation score for each sample was the average of the evaluation scores of 10 trained beer panels. When the evaluation score of each sample was 1.5 points or less or 2.5 points or more, it was judged that the sample was different from the control sample.

[Example 1]
The effect of tributyl citrate concentration in non-alcohol beer containing no alcohol and containing acesulfame potassium as a sweetener was investigated.
First, 25 g of dextrin, 0.3 g of caramel ("Caramel S-7", manufactured by Ikeda Sakka Kogyo Co., Ltd.), 0.7 g of phosphoric acid, and 0.03 g of acesulfame potassium are mixed with 1 L of water. (John I. Haas, Inc.) was added so that the bitterness of the finally obtained non-alcohol beer was 17 BU to prepare a clear base solution.

In this base solution, tributyl citrate (TBC) is dissolved so as to have the concentrations shown in Tables 1 and 2, and further, carbon dioxide is dissolved so that the carbon dioxide content at 20 ° C. is 3.0 GV. Non-alcoholic beers (test samples 1 to 10) were produced.
On the other hand, a liquid in which carbon dioxide gas was dissolved in the base liquid so that the carbon dioxide content at 20 ° C. was 3.0 GV was used as a non-alcohol beer as a control sample.
The produced non-alcohol beer was subjected to sensory evaluation of throat catch and bitterness intensity.

Tables 1 and 2 show the evaluation results of each sample. Test samples 1 to 6 having a tributyl citrate concentration of 5 ppm or less have almost the same bitterness intensity as the control sample (score is 2.4 or less), and test samples 7 and 8 also have a bitterness intensity rating. 2.5, which was only slightly bitter than the control sample, and in these test samples there was little bitterness effect due to tributyl citrate. However, in Test Samples 2 to 8 in which [Sweetness] / [TBC concentration (ppm)] was 0.6 to 30, the throat catch increased remarkably and the beer-likeness was also good. On the other hand, in the test samples 9 and 10 having a tributyl citrate concentration of 12 ppm or more, the throat catch was enhanced depending on the tributyl citrate concentration, but the bitterness was too strong and the balance of the taste was lost.

[Example 2]
The effect of tributyl citrate concentration in non-alcohol beer containing no alcohol and sucrose as a sweetener was investigated.
First, 25 g of dextrin, 0.3 g of caramel ("Caramel S-7", manufactured by Ikeda Sakka Kogyo Co., Ltd.), 0.7 g of phosphoric acid, and 6.0 g of sucrose are mixed with 1 liter of water, and then isophop extract (John I. Haas, Inc.) was added so that the bitterness of the finally obtained non-alcohol beer was 17 BU to prepare a clear base solution.

By dissolving tributyl citrate (TBC) in this base solution so as to have the concentrations shown in Tables 3 and 4, and further dissolving carbon dioxide so that the carbon dioxide content at 20 ° C. is 3.0 GV. Non-alcoholic beers (test samples 1 to 10) were produced. A non-alcohol beer as a control sample was obtained by dissolving carbon dioxide in the base solution so that the carbon dioxide content at 20 ° C. was 3.0 GV.
The produced non-alcohol beer was subjected to sensory evaluation of throat catch and bitterness intensity.

The evaluation results of each sample are shown in Tables 3 and 4. Test samples 1 to 3 having a tributyl citrate concentration of 0.5 ppm or less have almost the same bitterness intensity as the control sample (rating is 2.4 or less), and test samples 4 to 8 also have bitterness intensity. The score was 2.5, which was only slightly bitter than the control samples, and these test samples had little bitterness effect due to tributyl citrate. However, in Test Samples 3 to 8 in which [Sweetness] / [TBC concentration (ppm)] was 0.6 to 12, the throat catch was clearly increased and the beer-likeness was also good. On the other hand, in the test samples 9 and 10 having a tributyl citrate concentration of 12 ppm or more, the throat catch was enhanced depending on the tributyl citrate concentration, but the bitterness was too strong and the balance of the taste was lost.

[Example 3]
The effect of acesulfame potassium concentration in non-alcohol beer containing no alcohol, acesulfame potassium as a sweetener, and further containing tributyl citrate was investigated.
First, 25 g of dextrin, 0.3 g of caramel ("Caramel S-7", manufactured by Ikeda Sakka Kogyo Co., Ltd.), 0.7 g of phosphoric acid, and 5 ppm of tributyl citrate (TBC) are mixed with 1 L of water. A hop extract (manufactured by John I. Haas, Inc) was added so that the bitterness of the finally obtained non-alcohol beer was 17 BU to prepare a clear base solution.

Non-alcohol beer by dissolving acesulfame potassium in this base solution so as to have the sweetness shown in Tables 5 and 6, and further dissolving carbon dioxide so that the carbon dioxide content at 20 ° C. is 3.0 GV. (Test samples 1 to 10) were produced. A non-alcohol beer as a control sample was obtained by dissolving carbon dioxide in the base solution so that the carbon dioxide content at 20 ° C. was 3.0 GV.
The produced non-alcohol beer was subjected to sensory evaluation of throat traps.

Tables 5 and 6 show the evaluation results of each sample. In the test samples 3 to 9 having a [sweetness] / [TBC concentration (ppm)] of 0.5 to 30, the throat catch was clearly increased and the beer quality was also good. On the other hand, in the test samples 1 and 2 having a sweetness level of 150 or more, the sweetness was too strong and the throat was not felt. In addition, the test sample 10 having a sweetness level of 2 had a weak sweetness and a poor taste balance.

[Example 4]
The effect of sucrose concentration in non-alcohol beer containing no alcohol, sucrose as a sweetener, and further containing tributyl citrate was examined.
First, 25 g of dextrin, 0.3 g of caramel ("Caramel S-7", manufactured by Ikeda Sakka Kogyo Co., Ltd.), 0.7 g of phosphoric acid, and 5 ppm of tributyl citrate (TBC) are mixed with 1 L of water. A hop extract (manufactured by John I. Haas, Inc) was added so that the bitterness of the finally obtained non-alcohol beer was 17 BU to prepare a clear base solution.

Non-alcohol beer by dissolving sucrose in the base solution so as to have the sweetness shown in Tables 7 and 8, and further dissolving carbon dioxide so that the carbon dioxide content at 20 ° C. is 3.0 GV. (Test samples 1 to 8) were produced.
A non-alcohol beer as a control sample was prepared by dissolving carbon dioxide in the base solution so that the carbon dioxide content at 20 ° C. was 3.0 GV.
The produced non-alcohol beer was subjected to sensory evaluation of throat traps.

The evaluation results of each sample are shown in Tables 7 and 8. In test samples 1 to 7 having a [sweetness] / [TBC concentration (ppm)] of 0.5 to 30, the throat catch was clearly increased and the beer quality was also good. On the other hand, the test sample 8 having a sweetness level of 2 had a weak sweetness and a poor taste balance.

[Example 5]
The results of sensory evaluation after adding triethyl citrate (TEC) to the non-alcohol beer of the control of Example 1 (0 ppm additive, sweetness 6) are shown below. In the sensory evaluation, a 0 ppm added product was evaluated as 3 as a control, and “3” was felt to be strong, “2” when it did not change, and “1” when felt weak. Similarly, it was rated 3 when it felt that “smooth smoothness” was strong, 2 when it did not change, and 1 when it felt weak compared to the control.

The addition of TEC improved the throat catch and the smoothness of the throat decreased depending on the amount added.

Claims

Ratio of sweetness to mass concentration of hydroxy acid esters in the total volume of the sparkling beverage: sweetness / mass concentration of hydroxy acid esters in the total volume of the sparkling beverage, ppm is 0.5 to 30, Effervescent beverage.
The sparkling beverage according to claim 1, wherein the sweetness is 0.5 or more and 30 or less.
The sparkling beverage according to claim 1 or 2, wherein the mass concentration of hydroxy acid esters in the total volume of the sparkling beverage is 11 ppm or less.
The hydroxy acid esters are triethyl citrate, tripropyl citrate, tributyl citrate, diethyl tartrate, diethyl malate, dibutyl malate, amyl lactate, butyl lactate, ethyl lactate, isoamyl lactate, isobutyl lactate, isopropyl lactate, lactic acid The sparkling beverage according to any one of claims 1 to 3, which is at least one selected from the group consisting of methyl, 2-methylbutyl lactate, and propyl lactate.
The sparkling beverage according to any one of claims 1 to 4, wherein the content of the authentic extract with respect to the total weight of the sparkling beverage is 2.0% by mass or less.
The sparkling beverage according to any one of claims 1 to 5, wherein the content of carbon dioxide at 20 ° C is 3.0 gas volume or more.
The sparkling beverage according to any one of claims 1 to 6, further comprising acesulfame potassium.
The sparkling beverage according to any one of claims 1 to 7, which is a beer-like sparkling beverage.
The sparkling beverage according to any one of claims 1 to 8, wherein the alcohol concentration in the total volume of the sparkling beverage is less than 1% by volume.
Ratio of sweetness to mass concentration of hydroxy acid esters in the total volume of the sparkling beverage: sweetness / mass concentration of hydroxy acid esters in the total volume of the sparkling beverage, ppm, is adjusted to 0.5 to 30. How to increase the throat stagnation of sparkling beverages.