WO2021084975A1 - 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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- WO2021084975A1 WO2021084975A1 PCT/JP2020/035733 JP2020035733W WO2021084975A1 WO 2021084975 A1 WO2021084975 A1 WO 2021084975A1 JP 2020035733 W JP2020035733 W JP 2020035733W WO 2021084975 A1 WO2021084975 A1 WO 2021084975A1
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- Prior art keywords
- beer
- taste beverage
- beverage
- alcoholic beer
- mass
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- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
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- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- 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
- A23L2/54—Mixing with gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/04—Beer with low alcohol content
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/056—Tartaric acid
Definitions
- the present invention relates to a non-alcoholic beer-taste beverage.
- Patent Document 1 describes a method for producing a non-alcoholic fermented beverage in which the concentration of produced alcohol can be reduced by about 40 to 55% as compared with the conventional method by adding ⁇ -glucosidase before the fermentation step in beer production. The technology related to is disclosed.
- the present invention provides a non-alcoholic beer-taste beverage containing isoamyl propionate. That is, the present invention includes the following aspects of the invention.
- [1] A non-alcoholic beer-taste beverage containing isoamyl propionate.
- [2] The non-alcoholic beer-taste beverage according to the above [1], wherein the content (X) of the isoamyl propionate is 1900 mass ppb or less based on the non-alcoholic beer-taste beverage standard.
- the non-alcoholic beer-taste beverage of one preferred embodiment of the present invention can be a beverage with a good throat feeling.
- non-alcoholic beer-taste beverage belongs to "liquor” defined in the Liquor Tax Law and the liquor administration related laws and regulations interpretation notice on April 1, 2018. It means a non-alcoholic beverage with a beer-like flavor.
- the alcohol content of the non-alcoholic beer-taste beverage according to one aspect of the present invention may be less than 1 (v / v%), but is preferably less than 0.5 (v / v)%, more preferably 0.1. It is less than (v / v)%, more preferably less than 0.01 (v / v)%, even more preferably less than 0.005 (v / v)%.
- the alcohol content is expressed as a volume / volume-based percentage (v / v%).
- the alcohol content of the beverage can be measured by any known method, for example, by a vibrating densitometer.
- the non-alcoholic beer-taste beverage of one aspect of the present invention is a fermented beverage obtained by removing alcohol generated in the fermentation step after undergoing a fermentation step using yeast (top-fermenting yeast or bottom-fermenting yeast) in the production step. It may be a non-fermented beverage prepared without going through such a fermentation step.
- the non-alcoholic beer-taste beverage of one aspect of the present invention is a non-fermented beer, ester or higher alcohol (eg, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, etc.
- a carbonated beverage prepared to have a beer flavor by adding a beer fragrance containing is also included in the non-fermented non-alcoholic beer-taste beverage of one aspect of the present invention. ..
- non-alcoholic beer-taste beverage of one aspect of the present invention may be a malt-based non-alcoholic beer-taste beverage using malt as a raw material, or a malt-free non-alcoholic beer-taste beverage using malt.
- a malt-based non-alcoholic beer-taste beverage is preferable, and a barley malt-based non-alcoholic beer-taste beverage is more preferable.
- Such a general non-alcoholic beer-taste beverage has a low alcohol content, so it tends to be insufficient to throat.
- the present invention has been made based on this finding.
- the content (X) of isoamyl propionate is the total amount (100 mass) of the non-alcoholic beer-taste beverage from the viewpoint of making the beverage more throat-feeling. %) On a basis, preferably 1 mass ppb or more, more preferably 5 mass ppb or more, more preferably 15 mass ppb or more, more preferably 20 mass ppb or more, still more preferably 30 mass ppb or more, still more preferably 40 mass ppb or more.
- mass ppb It is less than or equal to mass ppb, and in addition, preferably 1 to 1900 mass ppb, more preferably 5 to 1800 mass ppb, more preferably 15 to 1700 mass ppb, more preferably 20 to 1600 mass ppb, still more preferably 30 to 1400 mass. It is mass ppb, more preferably 40 to 1300 mass ppb, even more preferably 55 to 1200 mass ppb, particularly preferably 70 to 1100 mass ppb, and even more preferably 100 to 1000 mass ppb.
- the content (X) of isoamyl propionate is 120 mass ppb or more, 150 mass ppb or more, 180 mass ppb or more, 200 mass ppb or more, based on the total amount (100 mass%) of the non-alcoholic beer taste beverage. 220 mass ppb or more, 250 mass ppb or more, 280 mass ppb or more, 300 mass ppb or more, 320 mass ppb or more, 350 mass ppb or more, or 380 mass ppb or more, and 900 mass ppb or less, 850 mass ppb or less. , 800 mass ppb or less, 750 mass ppb or less, 700 mass ppb or less, 650 mass ppb or less, 600 mass ppb or less, 550 mass ppb or less, or 500 mass ppb or less.
- the content (X) of isoamyl propionate can be measured by gas chromatography-mass spectrometry (GC / MS).
- GC / MS gas chromatography-mass spectrometry
- samples there is a method of measuring under the following measurement conditions using the following samples.
- a solution is prepared by adding 150 mL of water and 4 mL of heptane to 10 to 20 g of the beverage to be measured. Then, the solution is distilled for 90 minutes using an essential oil quantification distillation apparatus, and then 1 ⁇ L of the heptane layer is injected into the GC / MS apparatus shown below to perform measurement.
- the non-alcoholic beer-taste beverage of one aspect of the present invention preferably further contains tartaric acid.
- tartaric acid By containing tartaric acid together with isoamyl propionate, it is possible to obtain a non-alcoholic beer-taste beverage with excellent aftertaste in addition to good throatiness.
- the content (Y) of tartrate is excellent in the sharpness of the aftertaste and suppresses the astringency of the unsuitable aftertaste.
- the tartrate acid content (Y) is 20 mass ppm or more, 25 mass ppm or more, 30 mass ppm or more, 35 mass ppm or more, or 40 mass by mass based on the total amount (100 mass%) of the non-alcoholic beer taste beverage. It may be ppm or more, and may be 120 mass ppm or less, 100 mass ppm or less, 80 mass ppm or less, 70 mass ppm or less, or 60 mass ppm or less.
- the content of tartaric acid (Y) can be measured by the method described in Journal of Food Science and Technology. 52 (3): 1414-1423., 2015.
- the ratio of the isoamyl propionate content (X) (unit: mass ppb) to the tartrate acid content (Y) (unit: mass ppm) [(X). ) / (Y)] is preferably 0.01 to 500, more preferably 0.01 to 500, from the viewpoint of making the beverage excellent in sharpness of aftertaste and suppressing astringency of unsuitable aftertaste in addition to good throatiness.
- the ratio [(X) / (Y)] of the content of isoamylpropionate (X) (unit: mass ppb) to the content of tartrate (Y) (unit: mass ppm) is 2.0. It may be 3.0 or more, 4.0 or more, 4.5 or more, 5.0 or more, 5.5 or more, 6.0 or more, or 6.5 or more, and 45 or less, 40 or less, 35. Hereinafter, it may be 30 or less, 25 or less, 20 or less, 18 or less, or 15 or less.
- the pH of the non-alcoholic beer-taste beverage of one aspect of the present invention is not particularly limited, but is preferably less than 4.0, and is preferable from the viewpoint of suppressing the generation of microorganisms and improving the flavor. Is 2.0 or higher.
- the total amount of the non-alcoholic beer-taste beverage according to one aspect of the present invention is not particularly limited, but is preferably 1.5% by weight or less, more preferably 1. It is 1% by weight or less, more preferably 0.80% by weight or less, still more preferably less than 0.50%.
- the "total amount of extract” in this specification is the revised BCOJ beer analysis method edited by the Brewers Association of Japan International Technical Committee (BCOJ) (published by the Brewing Society of Japan, revised in 2013). It means the extract value (mass%) measured according to "Beer analysis method 7.2 extract" of.
- the color of the non-alcoholic beer-taste beverage according to one aspect of the present invention is not particularly limited, but may be amber or golden like ordinary beer, black like black beer, or colorless and transparent. A desired color may be added by adding a colorant or the like.
- the color of the beverage can be discriminated with the naked eye, but may be defined by the total light transmittance, chromaticity, or the like.
- the non-alcoholic beer-taste beverage of one aspect of the present invention may be any form in which the beverage is packed in a container, and examples of the container include, for example, bottles, PET bottles, cans, or barrels, but are particularly portable. From the viewpoint of ease of use, cans, bottles or PET bottles are preferable.
- the main raw material for the non-alcoholic beer-taste beverage of one aspect of the present invention may or may not be malt with water. Further, hops may be used, and in addition, preservatives, sweeteners, water-soluble dietary fibers, bitterness or bitterness-imparting agents, antioxidants, flavors, acidulants and the like may be used.
- the malt refers to malt seeds such as barley, wheat, rye, oat, oat, adlay, and oat that have been germinated, dried, and rooted.
- the variety may be any.
- the malt used is preferably barley malt.
- Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages.
- barley such as two-row barley and six-row barley, but any of them may be used.
- colored malt and the like can also be used. When using colored malt, different types of colored malt may be used in appropriate combinations, or one type of colored malt may be used.
- a grain other than malt together with malt.
- Such grains include, for example, wheat that does not correspond to malt (barley, wheat, rye, crow wheat, oat, pigeon wheat, starch, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, etc. , Beans (soybeans, oats, etc.), buckwheat, sorghum, barley, hie, starch obtained from them, extracts (extracts) of these, and the like.
- a non-alcoholic beer-taste beverage using a nitrogen source as an amino acid-containing material such as liquid sugar containing a carbon source and the above-mentioned grains other than malt is available.
- a nitrogen source as an amino acid-containing material (for example, soy protein, etc.) such as liquid sugar containing a carbon source and the above-mentioned grains other than malt is available.
- hop form used in one aspect of the present invention examples include pellet hops, powdered hops, hop extracts and the like. Further, as the hop to be used, a processed hop product such as an isolated hop or a reduced hop may be used. The amount of hops added is appropriately adjusted, but is preferably 0.0001 to 1% by mass with respect to the total amount of the beverage.
- a non-alcoholic beer-taste beverage using hops as a raw material is a beverage containing iso-alpha acid, which is a component derived from hops.
- the content of iso-alpha acid in the non-alcoholic beer-taste beverage using hops may be more than 0.1 mass ppm based on the total amount (100 mass%) of the beer-taste beverage, and may be 1.0 mass ppm. It may be super.
- the content of iso-alpha acid in the non-alcoholic beer-taste beverage that does not use hops may be 0.1% by mass or less based on the total amount (100% by mass) of the beer-taste beverage.
- the non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage further containing a preservative.
- the preservative used in one embodiment of the present invention include benzoic acid; benzoate such as sodium benzoate; benzoic acid ester such as propyl paraoxybenzoate and butyl paraoxybenzoate; dimethyl dicarbonate; and the like.
- a commercially available preparation such as strong sample leather (manufactured by San-Ei Gen FFI Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used. These preservatives may be used alone or in combination of two or more.
- the blending amount of the preservative is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, still more preferably 15 to 1000. It is mass ppm, more preferably 20 to 900 mass ppm.
- the non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage further blended with a sweetener.
- the sweetener include commercially available saccharified liquid obtained by decomposing grain-derived starch with an acid or an enzyme, commercially available sugars such as starch syrup, sugars of trisaccharides or higher, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. Can be mentioned. These sweeteners may be used alone or in combination of two or more.
- the form of these saccharides may be a liquid such as a solution or a solid such as a powder.
- there are no particular restrictions on the type of starch raw material grain, the method for purifying starch, and the treatment conditions such as hydrolysis with enzymes or acids.
- a saccharide having an increased proportion of maltose may be used by appropriately setting the conditions for hydrolysis with an enzyme or acid.
- sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions thereof can also be used.
- the artificial sweetener include aspartame, acesulfame potassium (acesulfame K), sucralose and the like.
- the non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage further blended with water-soluble dietary fiber.
- water-soluble dietary fiber examples include indigestible dextrin, polydextrose, guar gum decomposition product, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc. from the viewpoint of versatility such as stability and safety. , Indigestible dextrin or polydextrose is preferred.
- These water-soluble dietary fibers may be used alone or in combination of two or more.
- the bitterness is preferably imparted by hops or the like, but a bitterness agent or a bitterness-imparting agent may be used together with or in place of hops.
- the bitterness agent or bitterness-imparting agent is not particularly limited, and those used as a bitterness-imparting agent in ordinary beer and sparkling liquor can be used.
- bitterness agents or bitterness-imparting agents may be used alone or in combination of two or more.
- the non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage further containing an antioxidant.
- the antioxidant is not particularly limited, and those used as antioxidants in ordinary beer and low-malt beer can be used, and examples thereof include ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more.
- the non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage further blended with a flavor.
- the flavoring is not particularly limited, and a general beer flavoring can be used. Beer flavors are used for beer-like flavoring. Examples of beer flavors include esters and higher alcohols, and specific examples thereof include ethyl acetate, isoamyl acetate, n-propanol, isobutanol, and acetaldehyde. These fragrances may be used alone or in combination of two or more.
- the non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage further blended with an acidulant.
- the acidulant is preferably tartaric acid as described above, but is not particularly limited as long as it is a substance having an acidity other than tartaric acid.
- phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, and succinic acid examples include acids, gluconodeltalactone or salts thereof.
- acidulants other than tartrate at least one selected from phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid and salts thereof is preferable, and phosphoric acid, citric acid, At least one selected from lactic acid, acetic acid and salts thereof is more preferable, and at least one selected from malic acid and lactic acid is further preferable.
- the acidulant used in one aspect of the present invention is preferably a combination of tartaric acid, phosphoric acid, and lactic acid. These acidulants may be used alone or in combination of two or more.
- the total content of acidulants other than tartrate is 0 to 500 parts by mass with respect to 100 parts by mass of the total amount of tartrate contained in the non-alcoholic beer-taste beverage.
- 0 to 400 parts by mass 0 to 300 parts by mass, 0 to 200 parts by mass, 0 to 100 parts by mass, 0 to 50 parts by mass, 0 to 20 parts by mass, 0 to 10 parts by mass, 0 to 5 parts by mass, 0 It may be ⁇ 1 part by mass, 0 to 0.1 part by mass, or 0 to 0.01 part by mass.
- the non-alcoholic beer-taste beverage of one aspect of the present invention may be a beverage containing one or more wood extracts selected from beech, cedar, cherry, apple and walnut, and does not substantially contain the extract. It may be a beverage or a beverage that does not contain the extract.
- the non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage containing an extract of a plant belonging to the genus Fagaceae, a beverage containing substantially no extract, or a beverage containing no extract. May be.
- the provision that "substantially does not contain component X" is a provision that denies the mode of containing component X for a predetermined purpose, and is unintentionally or unavoidable. It is not a rule that denies the aspect in which the component X is contained in. However, the smaller the content in the component X when it is defined as “substantially not containing the component X", the more preferable, and specifically, the total amount of isoamyl propionate contained in the non-alcoholic beer-taste beverage.
- It is usually less than 10 parts by mass with respect to 100 parts by mass, but less than 5 parts by mass, less than 1 part by mass, less than 0.1 parts by mass, less than 0.01 parts by mass, less than 0.001 parts by mass, or 0. It may be less than 0001 parts by mass.
- the non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage having a spirantol content of 0.1 mass ppb or more, or a beverage having a spirantol content of less than 0.1 mass ppb.
- Carbon dioxide gas contained in the non-alcoholic beer-taste beverage of one aspect of the present invention may be added by mixing with carbonated water, or carbon dioxide gas may be added directly to the raw material liquid.
- the amount of carbon dioxide gas contained in the beer-taste beverage is represented by the carbon dioxide gas pressure of the beverage, but is not particularly limited as long as the effect of the present invention is not impaired.
- the upper limit of the carbon dioxide gas pressure of beverage 5.0 kg / cm 2
- the lower limit is 0.20kg / cm 2
- 0.50kg / It is cm 2 or 1.0 kg / cm 2
- any of these upper and lower limits may be combined.
- carbon dioxide gas pressure of the beverage 0.20 kg / cm 2 or more 5.0 kg / cm 2 or less, 0.50 kg / cm 2 or more 4.5 kg / cm 2 or less, or, 1.0 kg / cm 2 or more 4.
- the gas pressure means the gas pressure in the container except for special cases.
- the pressure is measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C. to a gas internal pressure gauge, open the stopcock of the gas internal pressure gauge once to release the gas, close the stopper again, and close the gas internal pressure gauge. It can be measured by using a method of swinging and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.
- additives may be added as needed, as long as the effects of the present invention are not impaired.
- additives include colorants, foam-forming agents, fermentation accelerators, yeast extracts, protein-based substances such as peptide-containing substances, and seasonings such as amino acids.
- the colorant is used to give a beer-like color to a beverage, and a caramel color or the like can be used.
- Foam-forming agents are used to form beer-like foam in beverages or to retain foam in beverages, and are plant-extracted saponin-based substances such as soybean saponin and kiraya saponin, and plants such as corn and soybean.
- Proteins, peptide-containing substances such as collagen peptides, yeast extracts and the like can be appropriately used.
- the fermentation accelerator is used to promote fermentation by yeast, and for example, yeast extract, rice bran components such as rice and wheat, vitamins, mineral agents and the like can be used alone or in combination.
- the method for producing a non-alcoholic beer-taste beverage of the present invention is not particularly limited, and examples thereof include methods having the following steps (1) to (3).
- -Step (1) A step of obtaining a pre-beverage liquid by performing at least one of a saccharification treatment, a boiling treatment, and a solid content removing treatment using various raw materials.
- -Step (2) A step of adding carbon dioxide gas to the pre-beverage liquid.
- -Step (3) A step of adjusting the content (X) of isoamyl propionate.
- the following step (4) may be further provided, if necessary.
- -Step (4) A step of adjusting the content (Y) of tartaric acid.
- the step (1) is a step of obtaining a pre-beverage liquid by performing at least one of a saccharification treatment, a boiling treatment, and a solid content removing treatment using various raw materials.
- various raw materials including water and malt are put into a charging kettle or a charging tank, and an enzyme such as amylase is added as needed.
- an enzyme such as amylase
- various raw materials other than malt hops, dietary fiber, sweeteners, antioxidants, bitterness-imparting agents, flavors, acidulants, pigments and the like may be added.
- Mixtures of various raw materials are heated to saccharify the starch of the raw materials for saccharification treatment.
- the temperature and time of the saccharification treatment are appropriately adjusted according to the type of malt used, the malt ratio, water and raw materials other than malt.
- filtration is performed to obtain a saccharified solution.
- the saccharified solution is preferably boiled.
- hops, bitterness agents and the like are used as raw materials in this boiling treatment, it is preferable to add them. Hops, bitterness agents and the like may be added between the start of boiling and the end of boiling of the saccharified solution.
- it is preferably transferred to a whirlpool, cooled to 0 to 10 ° C. to prepare a cooling liquid, and then subjected to a solid content removing treatment for removing solid content such as coagulated protein.
- a pre-beverage solution may be prepared by adding warm water to a malt extract and adding hops, a bitterness agent, or the like to a boiling treatment.
- liquid sugar containing a carbon source, nitrogen source as an amino acid-containing raw material other than wheat or malt may be mixed with warm water to prepare a liquid sugar solution, and the liquid sugar solution may be boiled to prepare a pre-beverage liquid.
- hops may be added before the boiling treatment, or may be added between the start of boiling and the end of boiling of the liquid sugar solution.
- a fermentation step using yeast top-fermenting yeast or bottom-fermenting yeast
- the alcohol content is set to 1 (v / v).
- Less than% preferably less than 0.5 (v / v)%, more preferably less than 0.1 (v / v)%, even more preferably less than 0.01 (v / v)%, even more preferably 0.
- a non-alcoholic beer-taste beverage may be produced by performing a step of producing a fermented beverage having a temperature of less than 005 (v / v)%).
- the above-mentioned fermentation step and the step of removing alcohol may not be performed.
- the step (2) is a step of adding carbon dioxide gas to the pre-beverage liquid.
- a method of adding carbon dioxide gas a known method applied when producing a carbonated beverage can be used.
- the carbon dioxide gas may be added by mixing the pre-beverage liquid obtained in the step (1) with carbonated water.
- Carbon dioxide gas may be added directly to the pre-beverage liquid. It is preferable that the carbon dioxide gas pressure is adjusted to be within the above range by using such a method.
- Step (3) is a step of adjusting the content (X) of isoamyl propionate
- step (4) is a step of adjusting the content (Y) of tartaric acid.
- the steps (3) and (4) may be performed before or after the saccharification treatment of the step (1), before or after the boiling treatment, or before or after the solid content removing treatment, and after the completion of the step (1). It may be performed before and after the step (2). However, from the viewpoint of accurately adjusting the content in the finally produced beverage, it is preferable to carry out the process after the end of the step (1) and before the start of the step (2).
- the order of steps (3) and (4) is not particularly limited, and either step may be used first.
- step (3) the content (X) of isoamyl propionate in the beverage before preparation is measured, and based on the measured value, isoamyl propionate is added or diluted with water to dilute the content. It is preferable to make adjustments so as to be within the above range of (X). If the content (X) is already within the desired range due to the presence of isoamyl propionate derived from the raw material in the beverage before preparation, the addition of isoamyl propionate or water according to this step is added. There is no need for operations such as diluting.
- the content (Y) of tartaric acid in the beverage before adjustment is measured, and based on the measured value, tartaric acid is added or water is added for dilution. Then, it is preferable to adjust the content (Y) so as to be within the above range. If the content (Y) is already within the desired range due to the presence of tartaric acid derived from the raw material in the beverage before preparation, the operation of adding tartaric acid or adding water to dilute it in this step is performed. Not needed.
- steps performed in the production of non-alcoholic beer-taste beverages well known to those skilled in the art such as a liquor storage step and a filtration step, may be performed.
- the non-alcoholic beer-taste beverage of one aspect of the present invention thus obtained is filled in a predetermined container and distributed as a product on the market.
- the containerging method for beverages is not particularly limited, and a containerging method well known to those skilled in the art can be used.
- the containerging step the non-alcoholic beer-taste beverage of the present invention is filled and sealed in a container.
- a container of any form and material may be used in the container packing step, and examples of the container are as described above.
- Examples 1-12, Comparative Example 1 The wort obtained through saccharification using water, malt, hops, and acidulants (lactic acid, phosphoric acid) as raw materials contains the contents shown in Tables 1 to 3 without performing a fermentation step using yeast. By adding isoamyl propionate and tartrate so as to the amount and adding carbon dioxide gas, a non-alcoholic beer-taste beverage having a pH of less than 4.0 and an alcohol content of less than 1 (v / v)% can be obtained. Prepared. In Comparative Example 1, it was prepared without adding isoamyl propionate.
- Tables 1 to 3 show the average score of each panelist.
- Score criteria for beer-taste beverages ⁇ "3.0”: A good throat like a beer-taste beverage is strongly felt.
- -"1.0” I can't feel the throat like a beer-taste beverage.
- Score criteria for sharp aftertaste that seems to be a beer-taste beverage ⁇ "3.0”: The sharpness of the good aftertaste, which is typical of beer-taste beverages, is strongly felt.
- At least one of the average scores of each panelist of the two sensory evaluation items "beer-taste beverage-like throat” and “beer-taste beverage-like aftertaste sharpness” is less than 2.0 and / or ,
- the average value of the scores of each panelist in the sensory evaluation item of "presence or absence of astringency of aftertaste unsuitable as a beer-taste beverage” is less than 2.5.
- the non-alcoholic beer-taste beverages of Examples 1 to 12 have a good throat and a good aftertaste sharpness, which are typical of beer-taste beverages, and an unsuitable aftertaste of astringency is also suppressed. The result was that.
- the non-alcoholic beer-taste beverage of Comparative Example 1 was a beverage that did not feel like a beer-taste beverage.
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Abstract
Description
例えば、特許文献1には、ビール製造における発酵工程前において、α-グルコシダーゼを添加することで、従来法に比べ生成アルコール濃度を約40~55%も低減させ得る、ノンアルコール発酵飲料の製造方法に関する技術が開示されている。
[1]イソアミルプロピオネートを含む、ノンアルコールビールテイスト飲料。
[2]前記イソアミルプロピオネートの含有量(X)が、前記ノンアルコールビールテイスト飲料基準で、1900質量ppb以下である、上記[1]に記載のノンアルコールビールテイスト飲料。
[3]さらに酒石酸を含有する、上記[1]又は[2]に記載のノンアルコールビールテイスト飲料。
[4]前記酒石酸の含有量(Y)が、前記ノンアルコールビールテイスト飲料基準で、5~280質量ppmである、上記[3]に記載のノンアルコールビールテイスト飲料。
[5]前記イソアミルプロピオネートの含有量(X)(単位:質量ppb)と前記酒石酸の含有量(Y)(単位:質量ppm)との比[(X)/(Y)]が、0.01~500である、上記[3]又は[4]に記載のノンアルコールビールテイスト飲料。
[6]前記ノンアルコールビールテイスト飲料のアルコール度数が、1(v/v)%未満である、上記[1]~[5]のいずれか一項に記載のノンアルコールビールテイスト飲料。
[7]前記ノンアルコールビールテイスト飲料の炭酸ガス圧が、5.0kg/cm2以下である、上記[1]~[6]のいずれか一項に記載のノンアルコールビールテイスト飲料。
[8]前記ノンアルコールビールテイスト飲料が、非発酵飲料である、上記[1]~[7]のいずれか一項に記載のノンアルコールビールテイスト飲料。
本発明において、「ノンアルコールビールテイスト飲料」とは、平成30年4月1日が施行日の酒税法および酒類行政関係法令等解釈通達で定義された「酒類」には属さない、ビール様の風味を有する炭酸飲料を意味する。
本発明の一態様のノンアルコールビールテイスト飲料のアルコール度数としては、1(v/v%)未満であればよいが、好ましくは0.5(v/v)%未満、より好ましくは0.1(v/v)%未満、更に好ましくは0.01(v/v)%未満、より更に好ましくは0.005(v/v)%未満である。
なお、本明細書において、アルコール度数は、体積/体積基準の百分率(v/v%)で示されるものとする。また、飲料のアルコール含有量は、公知のいずれの方法によっても測定することができるが、例えば、振動式密度計によって測定することができる。
本発明の一態様のノンアルコールビールテイスト飲料が非発酵飲料である場合、ビール様の風味を持つように、エステルや高級アルコール(例えば、酢酸イソアミル、酢酸エチル、n-プロパノール、イソブタノール、アセトアルデヒド、カプロン酸エチル、リナロール、4-ビニルグアイアコール等)を含むビール香料を添加して、ビール風味を有するように調整した炭酸飲料も、本発明の一態様の非発酵ノンアルコールビールテイスト飲料に包含される。
また、イソアミルプロピオネートの含有量(X)は、前記ノンアルコールビールテイスト飲料の全量(100質量%)基準で、120質量ppb以上、150質量ppb以上、180質量ppb以上、200質量ppb以上、220質量ppb以上、250質量ppb以上、280質量ppb以上、300質量ppb以上、320質量ppb以上、350質量ppb以上、又は380質量ppb以上としてもよく、また、900質量ppb以下、850質量ppb以下、800質量ppb以下、750質量ppb以下、700質量ppb以下、650質量ppb以下、600質量ppb以下、550質量ppb以下、又は500質量ppb以下としてもよい。
[試料]
測定対象となる飲料10~20gに、水150mL及びヘプタン4mLを加えた溶液を調製する。そして当該溶液に対して、精油定量用蒸留装置を用いて90分間蒸留した後、ヘプタン層を下記に示すGC/MS装置に1μL注入して、測定を行う。
[測定条件]
・GC/MS装置:7890B/5977B(Agilent Technologies社製)
・カラム:DB-WAX(Agilent Technologies社製)、直径0.25mm×30m、膜厚0.25μm
・導入系:スプリット5:1
・注入量:1μL
・試料注入口温度:220℃
・カラム温度:40℃(1分間保持)→10℃/分で160℃まで昇温→15℃/分で200℃まで昇温
・ガス流量:ヘリウム(キャリアガス)を1mL/分
・イオン源温度:230℃
・イオン化法:EI
本発明の一態様のノンアルコールビールテイスト飲料において、酒石酸の含有量(Y)は、後味のキレに優れると共に、不適な後味の渋味を抑制した飲料とする観点から、前記ノンアルコールビールテイスト飲料の全量(100質量%)基準で、好ましくは5~280質量ppm、より好ましくは7~250質量ppm、更に好ましくは8~230質量ppm、より更に好ましくは10~200質量ppm、特に好ましくは12~180質量ppm、より特に好ましくは15~150質量ppmである。
また、酒石酸の含有量(Y)は、前記ノンアルコールビールテイスト飲料の全量(100質量%)基準で、20質量ppm以上、25質量ppm以上、30質量ppm以上、35質量ppm以上、又は40質量ppm以上としてもよく、また、120質量ppm以下、100質量ppm以下、80質量ppm以下、70質量ppm以下、又は60質量ppm以下としてもよい。
また、イソアミルプロピオネートの含有量(X)(単位:質量ppb)と、酒石酸の含有量(Y)(単位:質量ppm)との比[(X)/(Y)]は、2.0以上、3.0以上、4.0以上、4.5以上、5.0以上、5.5以上、6.0以上、又は6.5以上としてもよく、また、45以下、40以下、35以下、30以下、25以下、20以下、18以下、又は15以下としてもよい。
なお、本明細書における「総エキス量」は、脱ガスしたサンプルをビール酒造組合国際技術委員会(BCOJ)が編集する改訂BCOJビール分析法(公益財団法人日本醸造協会発行、2013年増補改訂)の「ビール分析法 7.2 エキス」に従い測定したエキス値(質量%)を意味する。
本発明の一態様のノンアルコールビールテイスト飲料の主な原材料は、水と共に麦芽を用いてもよく、また、麦芽を用いなくてもよい。さらにホップを用いてもよく、その他に、保存料、甘味料、水溶性食物繊維、苦味料又は苦味付与剤、酸化防止剤、香料、酸味料等を用いてもよい。
本発明の一態様においては、用いる麦芽としては、大麦麦芽が好ましい。大麦麦芽は、日本のビールテイスト飲料の原料として最も一般的に用いられる麦芽の1つである。大麦には、二条大麦、六条大麦などの種類があるが、いずれを用いてもよい。さらに、通常麦芽のほか、色麦芽なども用いることができる。なお、色麦芽を用いる際には、種類の異なる色麦芽を適宜組み合わせて用いてもよいし、一種類の色麦芽を用いてもよい。
そのような穀物としては、例えば、麦芽には該当しない麦(大麦、小麦、ライ麦、カラス麦、オート麦、ハト麦、エン麦等)、米(白米、玄米等)、とうもろこし、こうりゃん、ばれいしょ、豆(大豆、えんどう豆等)、そば、ソルガム、粟、ひえ、及びそれらから得られたデンプン、これらの抽出物(エキス)等が挙げられる。
ホップの添加量としては、適宜調製されるが、飲料全量に対して、好ましくは0.0001~1質量%である。
一方で、ホップを用いないノンアルコールビールテイスト飲料におけるイソα酸の含有量は、当該ビールテイスト飲料の全量(100質量%)基準で、0.1質量ppm以下であってもよい。
なお、本明細書において、イソα酸の含有量は、改訂BCOJビール分析法(公益財団法人日本醸造協会発行、ビール酒造組合国際技術委員会〔分析委員会〕編集2013年増補改訂)に記載の高速液体クロマトグラフィー(HPLC)分析法により測定された値を意味する。
本発明の一態様で用いる保存料としては、例えば、安息香酸;安息香酸ナトリウム等の安息香酸塩;パラオキシ安息香酸プロピル、パラオキシ安息香酸ブチル等の安息香酸エステル;二炭酸ジメチル;等が挙げられる。また、保存料としては、強力サンプレザー(三栄源エフ・エフ・アイ株式会社製、安息香酸ナトリウムと安息香酸ブチルの混合物)等の市販の製剤を用いてもよい。
これらの保存料は、単独で用いてもよく、2種以上を併用してもよい。
甘味料としては、穀物由来のデンプンを酸又は酵素等で分解した市販の糖化液、市販の水飴等の糖類、三糖類以上の糖、糖アルコール、ステビア等の天然甘味料、人工甘味料等が挙げられる。
これらの甘味料は、単独で用いてもよく、2種以上を併用してもよい。
これらの糖類の形態は、溶液等の液体であってもよく、粉末等の固体であってもよい。
また、デンプンの原料穀物の種類、デンプンの精製方法、及び酵素や酸による加水分解等の処理条件についても特に制限はない。例えば、酵素や酸による加水分解の条件を適宜設定することにより、マルトースの比率を高めた糖類を用いてもよい。その他、スクロース、フルクトース、グルコース、マルトース、トレハロース、マルトトリオース及びこれらの溶液(糖液)等を用いることもできる。
また、人工甘味料としては、例えば、アスパルテーム、アセスルファムカリウム(アセスルファムK)、スクラロース等が挙げられる。
水溶性食物繊維としては、例えば、難消化性デキストリン、ポリデキストロース、グアーガム分解物、ペクチン、グルコマンナン、アルギン酸、ラミナリン、フコイジン、カラギーナン等が挙げられ、安定性や安全性等の汎用性の観点から、難消化性デキストリン又はポリデキストロースが好ましい。
これらの水溶性食物繊維は、単独で用いてもよく、2種以上を併用してもよい。
苦味料又は苦味付与剤としては、特に限定されず、通常のビールや発泡酒に苦味付与剤として用いられるものが使用でき、例えば、マンネンロウ、レイシ、姫茴香、杜松実、セージ、迷迭香、マンネンタケ、月桂樹、クワシン、カフェイン、アブシンチン、ナリンジン、柑橘抽出物、ニガキ抽出物、コーヒー抽出物、茶抽出物、ゴーヤ抽出物、ハス胚芽抽出物、キダチアロエ抽出物、マンネンロウ抽出物、レイシ抽出物、ローレル抽出物、セージ抽出物、キャラウェイ抽出物等が挙げられる。
これらの苦味料又は苦味付与剤は、単独で用いてもよく、2種以上を併用してもよい。
酸化防止剤としては、特に限定されず、通常のビールや発泡酒に酸化防止剤として用いられるものが使用でき、例えば、アスコルビン酸、エリソルビン酸、及びカテキン等が挙げられる。
これらの酸化防止剤は、単独で用いてもよく、2種以上を併用してもよい。
香料としては、特に限定されず、一般的なビール香料を用いることができる。ビール香料は、ビール様の風味付けのために用いるものである。
ビール香料としては、エステルや高級アルコール等が挙げられ、具体的には、酢酸エチル、酢酸イソアミル、n-プロパノール、イソブタノール、及びアセトアルデヒド等が挙げられる。
これらの香料は、単独で用いてもよく、2種以上を併用してもよい。
酸味料としては、上述の酒石酸が好ましいが、酒石酸以外にも酸味を有する物質であれば特に限定されないが、例えば、リン酸、クエン酸、グルコン酸、乳酸、リンゴ酸、フィチン酸、酢酸、コハク酸、グルコノデルタラクトン又はそれらの塩が挙げられる。
これらの酒石酸以外の酸味料の中でも、リン酸、クエン酸、グルコン酸、乳酸、リンゴ酸、フィチン酸、酢酸、コハク酸及びそれらの塩から選ばれる少なくとも1種が好ましく、リン酸、クエン酸、乳酸、酢酸及びそれらの塩から選ばれる少なくとも1種がより好ましく、リン酸及び乳酸から選ばれる少なくとも1種が更に好ましい。
そして、本発明の一態様で用いる酸味料は、酒石酸、リン酸、及び乳酸の組み合わせが好ましい。
これらの酸味料は、単独で用いてもよく、2種以上を併用してもよい。
本発明の一態様のノンアルコールビールテイスト飲料に含まれる炭酸ガスは、炭酸水との混和によって加えてもよく、または原料液に炭酸ガスを直接添加してもよい。
本明細書において、ガス圧とは、特別な場合を除き、容器内におけるガス圧をいう。
圧力の測定は、当業者によく知られた方法、例えば20℃にした試料をガス内圧計に固定した後、一度ガス内圧計の活栓を開いてガスを抜き、再び活栓を閉じ、ガス内圧計を振り動かして指針が一定の位置に達したときの値を読み取る方法を用いて、または市販のガス圧測定装置を用いて測定することができる。
本発明の一態様のノンアルコールビールテイスト飲料は、本発明の効果を妨げない範囲で、必要に応じて、様々な添加物を添加してもよい。
そのような添加物としては、例えば、着色料、泡形成剤、発酵促進剤、酵母エキス、ペプチド含有物等のタンパク質系物質、アミノ酸等の調味料が挙げられる。
着色料は、飲料にビール様の色を与えるために使用するものであり、カラメル色素などを用いることができる。泡形成剤は、飲料にビール様の泡を形成させるため、あるいは飲料の泡を保持させるために使用するものであり、大豆サポニン、キラヤサポニン等の植物抽出サポニン系物質、コーン、大豆などの植物タンパク、及び、コラーゲンペプチド等のペプチド含有物、酵母エキスなどを適宜使用することができる。
発酵促進剤は、酵母による発酵を促進させるために使用するものであり、例えば、酵母エキス、米や麦などの糠成分、ビタミン、ミネラル剤などを単独または組み合わせて使用することができる。
本発明のノンアルコールビールテイスト飲料の製造方法としては、特に制限は無く、例えば、下記工程(1)~(3)を有する方法が挙げられる。
・工程(1):各種原材料を用いて、糖化処理、煮沸処理、及び固形分除去処理のうち少なくとも1つの処理を行い、飲料前液を得る工程。
・工程(2):前記飲料前液に、炭酸ガスを加える工程。
・工程(3):イソアミルプロピオネートの含有量(X)を調整する工程。
また、本発明の一態様の製造方法において、必要に応じて、さらに下記工程(4)を有してもよい。
・工程(4):酒石酸の含有量(Y)を調整する工程。
以下、上記の各工程について説明する。
工程(1)は、各種原材料を用いて、糖化処理、煮沸処理、及び固形分除去処理のうち少なくとも1つの処理を行い、飲料前液を得る工程である。
例えば、各種原材料として、麦芽を用いる場合には、水及び麦芽を含む各種原材料を仕込釜又は仕込槽に投入し、必要に応じてアミラーゼ等の酵素を添加する。麦芽以外の各種原材料としては、ホップ、食物繊維、甘味料、酸化防止剤、苦味付与剤、香料、酸味料、色素等を加えてもよい。
各種原材料の混合物は、加温し、原材料の澱粉質を糖化させて糖化処理を行う。糖化処理の温度及び時間は、使用する麦芽の種類や、麦芽比率、水及び麦芽以外の原材料等によって適宜調整する。糖化処理後に、濾過を行い、糖化液が得られる。
この煮沸処理を行う際に、原材料としてホップや苦味料等を用いる場合には、これらを加えることが好ましい。ホップや苦味料等は、糖化液の煮沸開始から煮沸終了前の間で加えてもよい。
煮沸処理終了後には、ワールプールに移送し、0~10℃に冷却して冷却液とした後、凝固タンパク等の固形分を取り除くための固形分除去処理を行うことが好ましい。このようにして、飲料前液が得られる。
なお、上記の糖化液の代わりに、麦芽エキスに温水を加えたものに、ホップや苦味料等を加えて煮沸処理を行い、飲料前液を調製してもよい。
ホップを用いる場合には、煮沸処理前に加えてもよく、液糖溶液の煮沸開始から煮沸終了前の間で加えてもよい。
一方で、本発明の一態様の製造方法において、上記の発酵工程及びアルコールを除去する工程を行わない方法であってもよい。
工程(2)は、記飲料前液に、炭酸ガスを加える工程である。
炭酸ガスを加える方法について、炭酸飲料を製造する際に適用される公知の方法を用いることができ、例えば、工程(1)で得た飲料前液と炭酸水との混和によって加えてもよく、飲料前液に炭酸ガスを直接添加してもよい。このような方法を用いて、炭酸ガス圧が上述の範囲となるように調整されることが好ましい。
工程(3)は、イソアミルプロピオネートの含有量(X)を調整する工程であり、工程(4)は、酒石酸の含有量(Y)を調整する工程である。
工程(3)及び工程(4)は、工程(1)の糖化処理の前後、煮沸処理の前後、及び固形分除去処理の前後のいずれに行ってもよく、また、工程(1)終了後の工程(2)の前後で行ってもよい。ただし、最終的に製造される飲料中の含有量を正確に調整する観点から、工程(1)終了後であって、工程(2)開始前に行うことが好ましい。
なお、工程(3)及び工程(4)の順序は、特に制限は無く、どちらの工程から行ってもよい。
飲料の容器詰め方法としては、特に限定されず、当業者に周知の容器詰め方法を用いることができる。容器詰め工程によって、本発明のノンアルコールビールテイスト飲料は容器に充填・密閉される。容器詰め工程には、いずれの形態・材質の容器を用いてもよく、容器の例としては、上述のとおりである。
水、麦芽、ホップ、及び酸味料(乳酸、リン酸)を原料として用い、糖化処理を経て得られた麦汁に、酵母を用いた発酵工程を行わずに、表1~3に記載の含有量となるようにイソアミルプロピオネート及び酒石酸を添加し、炭酸ガスを添加することで、pHが4.0未満であり、アルコール度数が1(v/v)%未満のノンアルコールビールテイスト飲料を調製した。なお、比較例1においては、イソアミルプロピオネートを添加せずに調製した。
[ビールテイスト飲料らしい喉ごしのスコア基準]
・「3.0」:ビールテイスト飲料らしい良好な喉ごしが強く感じられる。
・「2.5」:ビールテイスト飲料らしい良好な喉ごしが明確に感じられる。
・「2.0」:ビールテイスト飲料らしい良好な喉ごしがある程度感じられる。
・「1.5」:ビールテイスト飲料らしい良好な喉ごしがあまり感じられない。
・「1.0」:ビールテイスト飲料らしい喉ごしが感じられない。
[ビールテイスト飲料らしい後味のキレのスコア基準]
・「3.0」:ビールテイスト飲料らしい良好な後味のキレが強く感じられる。
・「2.5」:ビールテイスト飲料らしい良好な後味のキレが明確に感じられる。
・「2.0」:ビールテイスト飲料らしい良好な後味のキレがある程度感じられる。
・「1.5」:ビールテイスト飲料らしい良好な後味のキレがあまり感じられない。
・「1.0」:ビールテイスト飲料らしい後味のキレが感じられない。
[ビールテイスト飲料として不適な後味の渋味の有無のスコア基準]
・「3.0」:不適な後味の渋味が全く感じられない。
・「2.5」:不適な後味の渋味がほとんど感じられない。
・「2.0」:不適な後味の渋味がわずかに感じられる。
・「1.5」:不適な後味の渋味が明確に感じられない。
・「1.0」:不適な後味の渋味が強く感じられる。
[総合評価]
・「〇」:「ビールテイスト飲料らしい喉ごし」及び「ビールテイスト飲料らしい後味のキレ」の2つの官能評価項目の各パネラーのスコアの平均値がいずれも2.0以上であり、「ビールテイスト飲料として不適な後味の渋味の有無」の官能評価項目の各パネラーのスコアの平均値が2.5以上である。
・「×」:「ビールテイスト飲料らしい喉ごし」及び「ビールテイスト飲料らしい後味のキレ」の2つの官能評価項目の各パネラーのスコアの平均値の少なくとも一方が2.0未満、及び/又は、「ビールテイスト飲料として不適な後味の渋味の有無」の官能評価の項目の各パネラーのスコアの平均値が2.5未満である。
Claims (8)
- イソアミルプロピオネートを含む、ノンアルコールビールテイスト飲料。
- 前記イソアミルプロピオネートの含有量(X)が、前記ノンアルコールビールテイスト飲料基準で、1900質量ppb以下である、請求項1に記載のノンアルコールビールテイスト飲料。
- さらに酒石酸を含有する、請求項1又は2に記載のノンアルコールビールテイスト飲料。
- 前記酒石酸の含有量(Y)が、前記ノンアルコールビールテイスト飲料基準で、5~280質量ppmである、請求項3に記載のノンアルコールビールテイスト飲料。
- 前記イソアミルプロピオネートの含有量(X)(単位:質量ppb)と前記酒石酸の含有量(Y)(単位:質量ppm)との比[(X)/(Y)]が、0.01~500である、請求項3又は4に記載のノンアルコールビールテイスト飲料。
- 前記ノンアルコールビールテイスト飲料のアルコール度数が、1(v/v)%未満である、請求項1~5のいずれか一項に記載のノンアルコールビールテイスト飲料。
- 前記ノンアルコールビールテイスト飲料の炭酸ガス圧が、5.0kg/cm2以下である、請求項1~6のいずれか一項に記載のノンアルコールビールテイスト飲料。
- 前記ノンアルコールビールテイスト飲料が、非発酵飲料である、請求項1~7のいずれか一項に記載のノンアルコールビールテイスト飲料。
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JP2017063722A (ja) * | 2015-09-30 | 2017-04-06 | キリン株式会社 | ビールらしい飲み応えや後キレを有する未発酵のビールテイストノンアルコール飲料 |
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JPH0568528A (ja) | 1991-07-17 | 1993-03-23 | Sapporo Breweries Ltd | ノンアルコール発酵飲料の製造方法 |
WO2016084976A1 (ja) * | 2014-11-28 | 2016-06-02 | 高砂香料工業株式会社 | 風味改善剤 |
JP2017063722A (ja) * | 2015-09-30 | 2017-04-06 | キリン株式会社 | ビールらしい飲み応えや後キレを有する未発酵のビールテイストノンアルコール飲料 |
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JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 52, no. 3, 2015, pages 1414 - 1423 |
See also references of EP4052589A4 |
Cited By (1)
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WO2022118774A1 (ja) * | 2020-12-01 | 2022-06-09 | サントリーホールディングス株式会社 | ノンアルコールビールテイスト飲料 |
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JP6987281B2 (ja) | 2021-12-22 |
EP4052589A4 (en) | 2023-11-15 |
JPWO2021084975A1 (ja) | 2021-11-25 |
TW202123824A (zh) | 2021-07-01 |
AU2020377332A1 (en) | 2022-05-19 |
CN114585264A (zh) | 2022-06-03 |
KR20220086595A (ko) | 2022-06-23 |
EP4052589A1 (en) | 2022-09-07 |
JP2022002537A (ja) | 2022-01-11 |
CN114585264B (zh) | 2024-06-04 |
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