WO2020241754A1 - ノンアルコールビールテイスト飲料 - Google Patents
ノンアルコールビールテイスト飲料 Download PDFInfo
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- WO2020241754A1 WO2020241754A1 PCT/JP2020/021117 JP2020021117W WO2020241754A1 WO 2020241754 A1 WO2020241754 A1 WO 2020241754A1 JP 2020021117 W JP2020021117 W JP 2020021117W WO 2020241754 A1 WO2020241754 A1 WO 2020241754A1
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- ppm
- taste
- alcoholic beer
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Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 75
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 59
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 22
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 21
- 239000004220 glutamic acid Substances 0.000 claims abstract description 21
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000004471 Glycine Substances 0.000 claims abstract description 11
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 11
- 235000004279 alanine Nutrition 0.000 claims abstract description 11
- 239000001384 succinic acid Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 24
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 12
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims description 6
- 235000019640 taste Nutrition 0.000 abstract description 22
- 235000013405 beer Nutrition 0.000 abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 19
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 18
- 235000008694 Humulus lupulus Nutrition 0.000 description 16
- 239000002994 raw material Substances 0.000 description 11
- 238000009835 boiling Methods 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
- -1 alkali metal salts Chemical class 0.000 description 7
- 235000001014 amino acid Nutrition 0.000 description 7
- 229940024606 amino acid Drugs 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 7
- 238000006243 chemical reaction Methods 0.000 description 7
- 235000015165 citric acid Nutrition 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 6
- 235000013325 dietary fiber Nutrition 0.000 description 6
- 235000012041 food component Nutrition 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- DNIAPMSPPWPWGF-GSVOUGTGSA-N (R)-(-)-Propylene glycol Chemical compound C[C@@H](O)CO DNIAPMSPPWPWGF-GSVOUGTGSA-N 0.000 description 5
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 5
- 238000002372 labelling Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 239000002956 ash Substances 0.000 description 4
- 125000004432 carbon atom Chemical group C* 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 238000004380 ashing Methods 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 3
- 229930182490 saponin Natural products 0.000 description 3
- 150000007949 saponins Chemical class 0.000 description 3
- 235000019583 umami taste Nutrition 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 229940093915 gynecological organic acid Drugs 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 2
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- JYVLIDXNZAXMDK-UHFFFAOYSA-N pentan-2-ol Chemical compound CCCC(C)O JYVLIDXNZAXMDK-UHFFFAOYSA-N 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- NAQWICRLNQSPPW-UHFFFAOYSA-N 1,2,3,4-tetrachloronaphthalene Chemical compound C1=CC=CC2=C(Cl)C(Cl)=C(Cl)C(Cl)=C21 NAQWICRLNQSPPW-UHFFFAOYSA-N 0.000 description 1
- UZFMOKQJFYMBGY-UHFFFAOYSA-N 4-hydroxy-TEMPO Chemical compound CC1(C)CC(O)CC(C)(C)N1[O] UZFMOKQJFYMBGY-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 238000001159 Fisher's combined probability test Methods 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- 229940049906 glutamate Drugs 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 150000004687 hexahydrates Chemical class 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 235000020855 low-carbohydrate diet Nutrition 0.000 description 1
- UEGPKNKPLBYCNK-UHFFFAOYSA-L magnesium acetate Chemical compound [Mg+2].CC([O-])=O.CC([O-])=O UEGPKNKPLBYCNK-UHFFFAOYSA-L 0.000 description 1
- 229940069446 magnesium acetate Drugs 0.000 description 1
- 235000011285 magnesium acetate Nutrition 0.000 description 1
- 239000011654 magnesium acetate Substances 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 235000021577 malt beverage Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- QPRQEDXDYOZYLA-UHFFFAOYSA-N sec-pentyl alcohol Natural products CCC(C)CO QPRQEDXDYOZYLA-UHFFFAOYSA-N 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
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
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a non-alcoholic beer-taste beverage and a method for producing the same, and a method for imparting thickness to the non-alcoholic beer-taste beverage.
- Patent Document 1 discloses that the sourness of a beer-flavored malt beverage due to a pH adjuster can be reduced or alleviated by a combination of specific amino acid concentrations.
- Patent Document 2 describes an extract of a processed product obtained by inoculating hops with yeast and fermenting them in order to impart a natural, mild and powerful beer-like character to non-alcoholic beer-taste beverages and the like. Is disclosed as a flavor improving agent.
- Patent Document 1 does not disclose a technique for imparting thickness by adjusting the amino acid concentration, and the use of a flavor improving agent as in Patent Document 2 may affect the flavor quality of beverages. .. Therefore, further improvement is desired for adding thickness to non-alcoholic beer-taste beverages.
- the present invention relates to a non-alcoholic beer-taste beverage having an excellent thickness, a method for producing the same, and a method for imparting thickness to the non-alcoholic beer-taste beverage.
- the present invention relates to the following [1] to [3].
- [1] A non-alcoholic beer-taste beverage having a glutamic acid content of 27 to 90 ppm, a succinic acid content of 24 ppm or less, an alanine content of 32 ppm or less, and a glycine content of 24 ppm or less. ..
- [2] The method for producing a non-alcoholic beer-taste beverage according to [1], which comprises a step of adding glutamic acid and / or a salt thereof.
- [3] A method of adding glutamic acid and / or a salt thereof to add thickness to a non-alcoholic beer-taste beverage.
- non-alcoholic beer-taste beverage having an excellent thickness
- a method for producing the same and a method for imparting thickness to the non-alcoholic beer-taste beverage.
- the content of glutamic acid is usually about 0 to 2 ppm.
- Glutamic acid is also known as an umami component, and the threshold value as an umami component is said to be 300 ppm.
- the non-alcoholic beer-taste beverage of the present invention contains glutamic acid.
- the content of glutamic acid in the non-alcoholic beer-taste beverage of the present invention is 27 ppm or more, preferably 30 ppm or more, more preferably 35 ppm or more from the viewpoint of increasing the thickness, and 90 ppm from the same viewpoint. It is the following, preferably 70 ppm or less, more preferably 47 ppm or less, and the range may be any combination of these.
- the content of amino acids or organic acids other than glutamic acid in the non-alcoholic beer-taste beverage of the present invention is such that the content of succinic acid is 24 ppm or less, preferably 20 ppm or less, and more preferably 15 ppm from the viewpoint of increasing the thickness.
- the alanine content is 32 ppm or less, preferably 25 ppm or less, more preferably 20 ppm or less, and the glycine content is 24 ppm or less, preferably 20 ppm or less.
- the total content of succinic acid, alanine, and glycine is preferably 60 ppm or less, more preferably 50 ppm or less, and further preferably 40 ppm or less from the viewpoint of reducing the discomfort of taste.
- the lower limit of each of succinic acid, alanine, and glycine, and the lower limit of their total content are not particularly limited, but independently, for example, 0 ppm or more, 0.5 ppm or more, and 1 ppm or more, respectively.
- the content of amino acids is measured by an amino acid analyzer, and the content of organic acids is measured by high performance liquid chromatography (HPLC).
- the method for producing a non-alcoholic beer-taste beverage of the present invention is not particularly limited, and examples thereof include a method for producing a non-alcoholic beer-taste beverage including a step of adding glutamic acid and / or a salt thereof. In this production mode, any of them can be produced in the same manner as a general non-alcoholic beer-taste beverage except that glutamic acid and / or a salt thereof is added.
- the salt of glutamate include well-known salts that are acceptable in foods, and for example, alkali metal salts such as sodium salt and potassium salt, and alkaline earth metal salts such as calcium salt and magnesium salt can be used. ..
- the commercially available preparation containing glutamic acid and / or a salt thereof is not particularly limited, and examples thereof include a mixed composition with a seasoning preparation such as nucleic acid.
- commercially available preparations include general food raw materials themselves and seasonings, and for example, various animal and plant proteolytic products and seasoning preparations such as yeast extract can be used.
- succinic acid can be added as an acidulant within a range not exceeding a predetermined content.
- the manufacturing process of a general non-alcoholic beer-taste beverage is shown below.
- General non-alcoholic beer-taste beverages may or may not use malt as a raw material, and can be produced as follows.
- the non-alcoholic beer-taste beverage produced using malt as a raw material first contains wheat such as malt, as well as other grains, starch, saccharides, bitterness, or coloring agents and water as needed. If necessary, an enzyme such as amylase is added to the containing mixture to gelatinize and saccharify, and the mixture is filtered to obtain a saccharified solution. If necessary, add hops and bitterness to the saccharified solution and boil, and remove solids such as coagulated protein in a clarification tank. As an alternative to this saccharified solution, hops may be added to a malt extract mixed with warm water and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling.
- the boiling step As the conditions in the saccharification step, the boiling step, the solid content removing step and the like, known conditions may be used.
- the obtained wort After boiling, the obtained wort is filtered, and carbon dioxide gas is added to the obtained filtrate. Then, it is filled in a container and sterilized to obtain a desired non-alcoholic beer-taste beverage.
- glutamic acid and / or a salt thereof may be added in any step up to filling, but from the viewpoint of microbial assurance, it may be added before the wort boiling step, and from the viewpoint of component transfer rate. , May be added immediately before filling the container.
- liquid sugar containing a carbon source, nitrogen source as an amino acid-containing material other than wheat or malt, hops, pigments, etc. are mixed with warm water. Then, use a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, the hops may be mixed with the liquid sugar solution during boiling, not before the start of boiling. Carbon dioxide gas is added to the liquid sugar solution after boiling. Then, it is filled in a container and sterilized to obtain a desired non-alcoholic beer-taste beverage.
- glutamic acid and / or a salt thereof may be added in any step up to filling, but from the viewpoint of microbial assurance, it may be added before the wort boiling step, and from the viewpoint of component transfer rate. , May be added immediately before filling the container.
- the "beer-taste beverage” in the present specification refers to a carbonated beverage having a beer-like flavor.
- the "non-alcoholic beer-taste beverage” is a beer-taste beverage having an alcohol content of less than 1%, preferably 0.005% or less, and more preferably substantially free of alcohol.
- the beverages in a mode that does not substantially contain alcohol do not exclude beverages that contain an undetectable trace amount of alcohol. Beverages whose alcohol content is rounded to 0.0%, especially those whose alcohol content is rounded to 0.00%, are included in non-alcoholic beer-taste beverages.
- Types of non-alcoholic beer-taste beverages according to the present invention include, for example, non-alcoholic beer-taste beverages, beer-taste soft drinks, and the like.
- the "alcohol content (alcohol content)” here means the content of ethanol, and does not include aliphatic alcohols.
- the alcohol content of the non-alcoholic beer-taste beverage according to the present invention means the alcohol content (v / v%) in the beverage, and can be measured by any known method. It can be measured by a densitometer. Specifically, a sample from which carbon dioxide gas has been removed by filtration or ultrasonic waves from the beverage is prepared, and the sample is distilled by direct fire to measure the density of the obtained distillate at 15 ° C. Converted using the "Table 2 Alcohol content and density (15 ° C) and specific gravity (15/15 ° C) conversion table" attached to (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007). Can be obtained. When the alcohol content is low, less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used.
- an aliphatic alcohol may be added to the non-alcoholic beer-taste beverage according to the present invention from the viewpoint of imparting a feeling of alcohol.
- the aliphatic alcohol is not particularly limited as long as it is known, but an aliphatic alcohol having 4 to 5 carbon atoms is preferable.
- preferred aliphatic alcohols include 2-methyl-1-propanol and 1-butanol as those having 4 carbon atoms, and 3-methyl-1-butanol and 1-pen as those having 5 carbon atoms. Examples thereof include tanol and 2-pentanol. These can be used in one type or a combination of two or more types.
- the content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007% by mass, and more preferably 0.0003 to 0.0006% by mass.
- the content of the aliphatic alcohol can be measured by using a headspace gas chromatograph method.
- the non-alcoholic beer-taste beverages are preferably low in calories in accordance with recent low-calorie tastes. Therefore, the calorie content of the non-alcoholic beer-taste beverage according to the present invention is preferably less than 5 kcal / 100 mL, more preferably less than 4 kcal / 100 mL, and even more preferably less than 3 kcal / 100 mL.
- the number of calories contained in the non-alcoholic beer-taste beverage according to the present invention is basically calculated according to "Analysis method of nutritional components, etc. in nutrition labeling standards" published in connection with the Health Promotion Law. That is, as a general rule, the amount of various nutritional components quantified, the energy conversion coefficient of each component (protein: 4 kcal / g, fat: 9 kcal / g, sugar: 4 kcal / g, dietary fiber: 2 kcal / g, alcohol: It can be calculated as the sum of the products multiplied by 7 kcal / g and organic acid: 3 kcal / g). For details, refer to "Analysis method of nutritional components, etc. in nutrition labeling standards".
- a specific method for measuring the amount of each nutritional component contained in the non-alcoholic beer-taste beverage according to the present invention is as follows according to the various analytical methods described in the health promotion method "Analytical method of nutritional components, etc. in nutrition labeling standards". Good. Alternatively, if you ask the Japan Food Research Laboratories, you can know the amount of heat and / or the amount of each nutritional component.
- the sugar contained in the non-alcoholic beer-taste beverage according to the present invention refers to a sugar based on the nutrition labeling standard for foods (Ministry of Health, Labor and Welfare Notification No. 176, 2003).
- sugar refers to foods obtained by removing proteins, lipids, dietary fiber, ash, alcohol and water.
- the amount of sugar in a food is calculated by subtracting the amounts of protein, lipid, dietary fiber, ash and water from the weight of the food. In this case, the amounts of protein, fat, dietary fiber, ash and water are measured by the methods listed in the nutrition labeling standards.
- the amount of protein is measured by the nitrogen quantitative conversion method
- the amount of lipid is measured by the ether extraction method, the chloroform / methanol mixed solution extraction method, the Gerbel method, the acid decomposition method or the Reesegotleave method
- the amount of dietary fiber is measured.
- the amount of ash is measured by magnesium acetate addition ashing method, direct ashing method or sulfuric acid addition ashing method
- the amount of water is measured by Karl Fisher method, drying aid. Measure by the method, vacuum overheating drying method, normal pressure heating drying method or plastic film method.
- the non-alcoholic beer-taste beverage according to the present invention is preferably low-carbohydrate in accordance with recent tastes for low-carbohydrate diet. Therefore, the sugar content of the non-alcoholic beer-taste beverage according to the present invention is preferably less than 0.5 g / 100 mL, more preferably 0.4 g / 100 mL or less, still more preferably 0.3 g / 100 mL or less. Although the lower limit is not particularly set, it is usually about 0.1 g / 100 mL, and may be, for example, 0.15 g / 100 mL or more or 0.2 g / 100 mL or more.
- acidulant As the acidulant used in the production method of the present invention, it is preferable to use one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid. Further, in the production method of the present invention, succinic acid, tartaric acid, fumaric acid, glacial acetic acid and the like can also be used as the acid other than the acid. These can be used without limitation as long as they are approved to be added to foods. In the production method of the present invention, it is preferable to use a combination of lactic acid from the viewpoint of appropriately imparting a mild acidity and phosphoric acid from the viewpoint of appropriately imparting a slightly irritating acidity.
- the content of the acidulant in the non-alcoholic beer-taste beverage according to the present invention is preferably 200 ppm or more, more preferably 300 ppm or more, further preferably 400 ppm or more, in terms of citric acid, from the viewpoint of imparting a beer-taste feeling. From the viewpoint of acidity, 15000 ppm or less is preferable, 5500 ppm or less is more preferable, and 2000 ppm or less is further preferable. These upper and lower limit values may be in the range of any combination.
- the citric acid conversion amount is an amount converted from the acidity of each acidulant based on the acidity of citric acid. For example, the citric acid conversion amount corresponding to 100 ppm of lactic acid is used. The citric acid conversion amount corresponding to 120 ppm and 100 ppm of phosphoric acid is converted as 200 ppm, and the citric acid conversion amount corresponding to 100 ppm of malic acid is converted as 125 ppm.
- the content of acidulant in non-alcoholic beer-taste beverages is calculated by analysis by high performance liquid chromatography (HPLC) or the like.
- hops can be used as a part of the raw material. Hops are desirable as part of the raw material, as the flavor tends to resemble beer.
- ordinary pellet hops, powdered hops, and hop extracts used in the production of beer and the like can be appropriately selected and used according to a desired flavor.
- processed hop products such as isometric hops and reduced hops may be used. These are included in the hops used in the non-alcoholic beer-taste beverage according to the present invention.
- the amount of hops added is not particularly limited, but is typically about 0.0001 to 1% by weight based on the total amount of the beverage.
- sweeteners including high-sweetness sweeteners
- bitterness agents including high-sweetness sweeteners
- flavors yeast extracts
- colorants such as caramel color
- plant-extracted saponin-based substances such as soybean saponin and Kiraya saponin
- plant proteins such as corn and soybean
- Peptide-containing substances animal proteins such as milk syrup
- seasonings such as dietary fiber and amino acids
- antioxidants such as ascorbic acid
- the pH of the non-alcoholic beer-taste beverage according to the present invention is 3.0 to 5.0, preferably 3.5 to 4.5, and more preferably 3.5 to 4.5, from the viewpoint of improving the flavor of the beverage. It is 4.0.
- the non-alcoholic beer-taste beverage according to the present invention can be packaged.
- the form of the container is not limited in any way, and it can be filled in a sealed container such as a bottle, a can, a barrel, or a PET bottle to obtain a beverage in a container.
- the present invention also provides a method for adding thickness to a non-alcoholic beer-taste beverage by adding glutamic acid and / or a salt thereof. Details of each component and the like in the thickness imparting method of the present invention are as described above.
- Non-alcoholic beer-taste beverage (Reference Example 1, product name: All Free, manufactured by Suntory Holdings), monosodium glutamate (manufactured by MC Food Specialties), disodium succinate hexahydrate (manufactured by marugo corporation), Alanine (manufactured by Ajinomoto Healthy Supply Co., Ltd.) and glycine (manufactured by Ajinomoto Healthy Supply Co., Ltd.) were added to the concentrations shown in Tables 1 to 4 to obtain a non-alcoholic beer-taste beverage.
- the concentration shown in Table 1 is the concentration obtained by converting sodium glutamate or disodium succinate / hexahydrate into glutamic acid or succinic acid.
- the obtained non-alcoholic beer-taste beverages were scored relative to each other by six specialized panelists, with the score of Reference Example 1 as "0.5" and the following criteria. The scoring was carried out in increments of 0.25, and the average score of the scores of the six specialized panelists was calculated. Based on this average score, the degree of thickness enhancement effect is indicated by the symbols x to ⁇ according to the following criteria. If the judgment is ⁇ or more, it is recognized that the thickness is increased. The results are shown in Tables 1-5.
- Thickness score 0: I don't feel it at all 1: I feel it a little 2: I feel it clearly 3: I feel it very strongly (thickness evaluation standard) ⁇ : Thickness score is less than 1.0 ⁇ : Thickness score is 1.0 or more and less than 1.5 ⁇ : Thickness score is 1.5 or more and less than 2.0 ⁇ : Thickness score is 2.0 or more
- non-alcoholic beer-taste beverages shown in Tables 2 to 5 were scored relative to each other by the following criteria by six specialized panelists. The scoring was carried out in increments of 0.25, and the average score of the scores of the six specialized panelists was calculated. Based on this average score, the degree of no discomfort in taste as a non-alcoholic beer taste beverage is indicated by the symbols ⁇ to ⁇ according to the following criteria. If the judgment is ⁇ or higher, it is recognized that there is no problem as a beverage.
- Taste discomfort refers to a heterogeneous taste stimulus that upsets the overall balance of taste.
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Abstract
Description
[1]グルタミン酸の含有量が27~90ppmであり、コハク酸の含有量が24ppm以下であり、アラニンの含有量が32ppm以下であり、グリシンの含有量が24ppm以下である、ノンアルコールビールテイスト飲料。
[2][1]記載のノンアルコールビールテイスト飲料の製造方法であって、グルタミン酸及び/又はその塩を添加する工程を含む、ノンアルコールビールテイスト飲料の製造方法。
[3]グルタミン酸及び/又はその塩を添加してノンアルコールビールテイスト飲料に厚みを付与する方法。
本発明にかかるノンアルコールビールテイスト飲料のうち、ノンアルコールビールテイスト飲料については、近年の低カロリー嗜好に合わせて、低カロリーであることが望ましい。従って、本発明にかかるノンアルコールビールテイスト飲料のカロリー数は、好ましくは5kcal/100mL未満、より好ましくは4kcal/100mL未満、更に好ましくは3kcal/100mL未満である。
本発明にかかるノンアルコールビールテイスト飲料に含まれる糖質とは、食品の栄養表示基準(平成15年厚生労働省告示第176号)に基づく糖質をいう。具体的には、糖質は、食品から、タンパク質、脂質、食物繊維、灰分、アルコール分及び水分を除いたものをいう。また、食品中の糖質の量は、当該食品の重量から、タンパク質、脂質、食物繊維、灰分及び水分の量を控除することにより算定される。この場合に、タンパク質、脂質、食物繊維、灰分及び水分の量は、栄養表示基準に掲げる方法により測定する。具体的には、タンパク質の量は窒素定量換算法で測定し、脂質の量はエーテル抽出法、クロロホルム・メタノール混液抽出法、ゲルベル法、酸分解法またはレーゼゴットリーブ法で測定し、食物繊維の量は高速液体クロマトグラフ法またはプロスキー法で測定し、灰分の量は酢酸マグネシウム添加灰化法、直接灰化法または硫酸添加灰化法で測定し、水分の量はカールフィッシャー法、乾燥助剤法、減圧過熱乾燥法、常圧加熱乾燥法またはプラスチックフィルム法で測定する。
本発明の製造方法において使用される酸味料としては、クエン酸、乳酸、リン酸、及びリンゴ酸からなる群より選ばれる1種以上の酸を用いることが好ましい。また、本発明の製造方法においては、前記酸以外の酸として、コハク酸、酒石酸、フマル酸および氷酢酸等も用いることができる。これらは食品に添加することが認められているものであれば制限なく用いることができる。本発明の製造方法においては、まろやかな酸味を適切に付与する観点から乳酸と、やや刺激感のある酸味を適切に付与する観点からリン酸との組み合わせを用いることが好ましい。
本発明の製造方法では、原料の一部にホップを用いることができる。香味がビールに類似する傾向にあることから、原料の一部にホップを用いることが望ましい。ホップを使用する際には、ビール等の製造に使用される通常のペレットホップ、粉末ホップ、ホップエキスを、所望の香味に応じて適宜選択して使用することができる。また、イソ化ホップ、還元ホップなどのホップ加工品を用いてもよい。本発明にかかるノンアルコールビールテイスト飲料に使用されるホップには、これらのものが包含される。また、ホップの添加量は特に限定されないが、典型的には、飲料全量に対して0.0001~1重量%程度である。
本発明の製造方法では、本発明の効果を妨げない範囲で、必要に応じて、その他の原料を用いてもよい。例えば、甘味料(高甘味度甘味料を含む)、苦味料、香料、酵母エキス、カラメル色素などの着色料、大豆サポニンやキラヤサポニン等の植物抽出サポニン系物質、コーンや大豆などの植物タンパク質およびペプチド含有物、乳清などの動物タンパク質、食物繊維やアミノ酸などの調味料、アスコルビン酸等の酸化防止剤を、本発明の効果を妨げない範囲で必要に応じて用いることができる。
本発明にかかるノンアルコールビールテイスト飲料は、容器詰めとすることができる。容器の形態は何ら制限されず、ビン、缶、樽、またはペットボトル等の密封容器に充填して、容器入り飲料とすることができる。
実施例1~18、比較例1~7
市販のノンアルコールビールテイスト飲料(参考例1、商品名:オールフリー、サントリーホールディングス社製)にグルタミン酸ナトリウム(MCフードスペシャリティーズ社製)、コハク酸二ナトリウム六水和物(marugo corporation社製)、アラニン(味の素ヘルシーサプライ社製)、グリシン(味の素ヘルシーサプライ社製)を表1~4に記載した濃度となるように添加して、ノンアルコールビールテイスト飲料を得た。なお、表1に記載した濃度は、グルタミン酸ナトリウム又はコハク酸二ナトリウム・六水和物からグルタミン酸又はコハク酸に換算した濃度である。
(厚みのスコア)
0:全く感じない
1:やや感じる
2:明確に感じる
3:非常に強く感じる
(厚みの評価基準)
×:厚みのスコアが1.0未満
△:厚みのスコアが1.0以上、1.5未満
○:厚みのスコアが1.5以上、2.0未満
◎:厚みのスコアが2.0以上
(味の違和感のなさのスコア)
0:味に違和感を感じる
1:味に違和感をやや感じる
2:味に違和感をほとんど感じない
3:味に違和感を全く感じない
(味の違和感のなさの評価基準)
×:味の違和感のなさのスコアが1.0未満
△:味の違和感のなさのスコアが1.0以上、1.5未満
○:味の違和感のなさのスコアが1.5以上、2.0未満
◎:味の違和感のなさのスコアが2.0以上
Claims (4)
- グルタミン酸の含有量が27~90ppmであり、コハク酸の含有量が24ppm以下であり、アラニンの含有量が32ppm以下であり、グリシンの含有量が24ppm以下である、ノンアルコールビールテイスト飲料。
- コハク酸、アラニン、及びグリシンの合計含有量が60ppm以下である、請求項1記載のノンアルコールビールテイスト飲料。
- 請求項1又は2記載のノンアルコールビールテイスト飲料の製造方法であって、グルタミン酸及び/又はその塩を添加する工程を含む、ノンアルコールビールテイスト飲料の製造方法。
- グルタミン酸及び/又はその塩を添加してノンアルコールビールテイスト飲料に厚みを付与する方法。
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SG11202112697RA SG11202112697RA (en) | 2019-05-31 | 2020-05-28 | Non-alcoholic beerlike beverage |
US17/611,627 US20220240548A1 (en) | 2019-05-31 | 2020-05-28 | Non-alcoholic beerlike beverage |
JP2021522860A JP7228034B2 (ja) | 2019-05-31 | 2020-05-28 | ノンアルコールビールテイスト飲料 |
CN202080039632.2A CN113873897A (zh) | 2019-05-31 | 2020-05-28 | 无酒精啤酒风味饮料 |
AU2020285224A AU2020285224A1 (en) | 2019-05-31 | 2020-05-28 | Non-alcoholic beerlike beverage |
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WO2010079634A1 (ja) * | 2009-01-08 | 2010-07-15 | 麒麟麦酒株式会社 | 酸味が低減・緩和された未発酵のビール風味麦芽飲料およびその製造方法 |
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US20220240548A1 (en) | 2022-08-04 |
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