WO2019235139A1 - Boisson effervescente et procédé pour l'amélioration de la sensation de persistance d'une boisson effervescente dans la gorge - Google Patents

Boisson effervescente et procédé pour l'amélioration de la sensation de persistance d'une boisson effervescente dans la gorge Download PDF

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Publication number
WO2019235139A1
WO2019235139A1 PCT/JP2019/018890 JP2019018890W WO2019235139A1 WO 2019235139 A1 WO2019235139 A1 WO 2019235139A1 JP 2019018890 W JP2019018890 W JP 2019018890W WO 2019235139 A1 WO2019235139 A1 WO 2019235139A1
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Prior art keywords
sparkling beverage
sweetness
beer
sparkling
lactate
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PCT/JP2019/018890
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English (en)
Japanese (ja)
Inventor
慎介 伊藤
順 久保田
航 中山
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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
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Publication of WO2019235139A1 publication Critical patent/WO2019235139A1/fr

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    • 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
    • A23L2/52—Adding ingredients
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • 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
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Definitions

  • the present invention relates to an effervescent beverage that includes a sweetener and enhances the throat catch without increasing the extract content.
  • 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.
  • 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.
  • the demand for low-calorie and low-sugar beer-like sparkling beverages is also increasing due to the recent consumer health orientation.
  • the calorie content and sugar content of the beer-like sparkling beverage can be reduced.
  • 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.
  • non-alcoholic sparkling beverages tend to feel lighter overall than sparkling beverages containing alcohol and tend to have a flat taste.
  • an extract is increased or a sweet acid balance is adjusted using a sweetener such as sugar.
  • a sweetener such as sugar.
  • it is difficult to increase the extract content due to the demand for low calorie.
  • umami and richness can be improved.
  • refreshing and catching on the throat tend to be impaired.
  • 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.
  • 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.
  • 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.
  • the sparkling beverage according to [1], wherein the sweetness is 0.5 or more and 30 or less.
  • 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
  • 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.
  • an effervescent beverage containing a sweetener which is excellent in catching the throat without increasing the extract content, can be obtained.
  • 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.
  • “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.
  • 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.
  • beer-likeness means a taste pronounced 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • 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
  • the sweetness degree of various sweet taste components can be calculated
  • 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. .
  • the sweetness level is preferably 0.5 or more, more preferably 2 or more, and even more preferably 2.5 or more.
  • 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.
  • 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.
  • “ppm” means “mg / L”.
  • 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.
  • 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.
  • 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.
  • a sparkling beverage containing iso- ⁇ acid By using hops or hop processed products as raw materials, a sparkling beverage containing iso- ⁇ 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.
  • the hop extract which extracted the bitterness component from the hop may be sufficient.
  • 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.
  • an isolated hop extract is particularly preferable.
  • the content of the bittering agent can be appropriately adjusted according to the type and taste quality of the sparkling beverage.
  • 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.
  • the bitterness value is an index of bitterness given by a hop-derived substance group mainly composed of isohumulone
  • the bitterness value of beverages including beer-like sparkling beverages is, for example, the EBC method.
  • 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.
  • GV gas volume
  • 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.
  • the content of the authentic extract in the total mass of the sparkling beverage can be 0.5% by mass or more.
  • 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.
  • 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 °C / 4 °C) S (20 °C / 20 °C) ⁇ 0.9993 (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
  • S (20 ° C / 20 ° C) is 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.
  • E (S (15 °C / 4 °C) -A) ⁇ 260 + 0.21 (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.
  • a non-alcohol beer-like sparkling beverage not containing alcohol as a raw material is particularly preferable.
  • the container for filling the sparkling beverage according to the present invention is not particularly limited.
  • a glass bottle, a can, a flexible container, etc. are mentioned.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the pulverized grain used is preferably a malt pulverized product.
  • 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.
  • 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.
  • pulverized malt may be used as the main material
  • pulverized rice or corn may be used as the auxiliary material.
  • saccharide raw material include saccharides such as liquid sugar.
  • 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.
  • 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.
  • ⁇ Grain raw materials and other auxiliary materials other than water may be added to the mixture.
  • auxiliary material include hops, dietary fiber, yeast extract, fruit juice, bitters, coloring agents, herbs, and fragrances. If necessary, saccharifying enzymes such as ⁇ -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.
  • 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.
  • 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.
  • 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 ⁇ m.
  • 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.
  • a method mixing method
  • 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.
  • a preparation liquid is prepared by mixing raw materials.
  • 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.
  • 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.
  • what heated the raw material in raw material water may be put, and the prepared preparation liquid may be heated.
  • raw material examples include bitter, acidulant, sweetener, caramel color, flavor, ethanol (raw alcohol), antifoaming agent, emulsifier, polysaccharide, water-soluble dietary fiber, protein, or a decomposition product thereof.
  • 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.
  • antifoaming agent examples include silicone-based antifoaming agents such as dimethylpolysiloxane.
  • emulsifier examples 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.
  • polysaccharides examples 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.
  • 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.
  • the malt use ratio is measured in accordance with the provisions of the Liquor Tax Law.
  • insoluble matters 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.
  • insoluble matters are preferably removed by filtration, and more preferably removed by diatomaceous earth filtration.
  • carbon dioxide gas is added to the preparation liquid obtained in the preparation step.
  • a non-fermented beer-like sparkling beverage is obtained.
  • carbonic acid By adding carbonic acid, a refreshing feeling similar to that of beer is given.
  • Carbon dioxide can be added by a conventional method.
  • 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.
  • 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.
  • 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.
  • caramel Caramel S-7
  • tributyl citrate TBC
  • 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.
  • 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.
  • 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.
  • caramel Caramel S-7
  • phosphoric acid phosphoric acid
  • sucrose 6.0 g
  • isophop extract John I. Haas, Inc.
  • tributyl citrate TBC
  • 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.
  • 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.
  • 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.
  • 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.
  • dextrin 25 g
  • caramel 0.3 g
  • caramel 0.3 g
  • phosphoric acid 0.7 g
  • tributyl citrate 5 ppm
  • a hop extract manufactured by John I. Haas, Inc
  • 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.
  • the throat catch was clearly increased and the beer quality was also good.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • TEC triethyl citrate
  • 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.
  • TEC improved the throat catch and the smoothness of the throat decreased depending on the amount added.
  • an effervescent beverage containing a sweetener which is excellent in catching the throat without increasing the extract content, can be obtained.
  • 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.

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Abstract

L'invention concerne : une boisson effervescente, le rapport de pouvoir sucrant à la concentration massique d'esters d'hydroxyacides dans le volume total de la boisson effervescente ([pouvoir sucrant]/[concentration massique (ppm) d'esters d'hydroxyacides dans le volume total de la boisson effervescente]) étant de 0,5 à 30, bornes incluses ; la boisson effervescente susmentionnée, le pouvoir sucrant étant compris entre 0,5 et 30, bornes incluses ; l'une quelconque des boissons effervescentes susmentionnées, la concentration massique des esters d'hydroxyacides étant inférieure ou égale à 11 ppm; et un procédé pour l'amélioration d'une sensation de persistance d'une boisson effervescente dans la gorge, ledit procédé comprenant l'ajustement du rapport du pouvoir sucrant à la concentration massique d'esters d'hydroxyacides dans le volume total de la boisson effervescente ([pouvoir sucrant]/[concentration massique (ppm) d'esters d'hydroxyacides dans le volume total de la boisson effervescente]) à 0,5-30, bornes incluses.
PCT/JP2019/018890 2018-06-06 2019-05-13 Boisson effervescente et procédé pour l'amélioration de la sensation de persistance d'une boisson effervescente dans la gorge WO2019235139A1 (fr)

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