Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/52—Adding ingredients

Definitions

• the present invention relates to a non-alcoholic beer-taste beverage.
• Patent Document 1 discloses that a peptide having a specific molecular weight is contained in order to improve the flavor of a beer-taste beverage.
• indexes such as beer-like taste, smooth taste flow, and roughness remaining in the mouth are used as evaluation indexes for beverages, and by containing a peptide of 10-20 kDa at a predetermined concentration, these indexes can be used. It is stated that a beverage with a high sensory evaluation score based on it can be obtained.
• the taste that can be felt immediately after drinking a beer-taste beverage the strength, spread, thickness, and taste of the five basic tastes, that is, the tastes that cannot be expressed by sweetness, saltiness, acidity, bitterness, and umami, are maintained.
• the characteristic that the strength of taste is well-balanced may be preferred.
• Such a feature is referred to as "bulge" in the present specification.
• the beverage described in Patent Document 1 is a beverage that has room for further improvement from the viewpoint of swelling, and a method for enhancing swelling has been desired.
• An object of the present invention is to provide a beverage having an enhanced bulge.
• Non-alcoholic beer-taste beverages that do not contain malt as a raw material tend to have poor swelling, and therefore it is particularly desired to enhance swelling.
• non-alcoholic beer-taste beverages containing no malt as a raw material, which contains at least one diketopiperazine selected from the group consisting of cycloleucylproline, cyclovalylproline and cycloisoleuylproline, as described above.
• the beer-taste alcoholic beverage of the present invention does not contain malt as a raw material.
• the raw material does not contain malt
• the raw material is occupied in raw materials other than water and hops such as malt, rice, corn, kouryan, potato, starch, plant proteins such as beans, wheat other than malt, and sugars. It means that the ratio of the weight of malt is 0. It is preferable that the raw material mainly contains soybean protein decomposition products.
• malt may be contained in components that can be added in a trace amount, such as acidulants, sweeteners, bitterness agents, seasonings, and flavors.
• the weight of the extract content of the non-alcoholic beer-taste beverage of the present invention is not particularly limited, but is preferably 0.01 to 20.0% by weight.
• the non-alcoholic beer-taste beverage is a beer-taste beverage having an alcohol content of less than 1%, and preferably contains substantially no alcohol. Further, the alcohol content may be 0%.
• a beer-taste beverage is a beer-flavored carbonated beverage.
• the beverages having a substantially no alcohol content do not exclude beverages containing an undetectable trace amount of alcohol. Beverages whose alcohol content is rounded to 0.0%, particularly those whose alcohol content is rounded to 0.00%, are included in non-alcoholic beer-taste beverages.
• Types of non-alcoholic beer-taste beverages of 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 the content of aliphatic alcohols other than ethanol.
• 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, for example, a vibration type. It can be measured by a densitometer. Specifically, a sample from which carbon dioxide gas has been removed from the beverage by filtration or ultrasonic waves is prepared, and the sample is directly distilled to measure the density of the obtained distillate at 15 ° C. Converted using the "Table 2 Alcohol Content and Density (15 ° C) and Specific Weight (15/15 ° C) Conversion Table" attached to (Heisei 19 National Tax Agency Royal Instruction No. 6, revised on June 22, 2007). Can be asked. When the alcohol content is less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used.
• the non-alcoholic beer-taste beverage of the present invention contains at least one diketopiperazine selected from the group consisting of cycloleucylproline, cyclovalylproline and cycloisoroycilproline.
• Diketopiperazine is a cyclic dipeptide in which two amino acids are linked.
• Cycloleucylproline is a combination of leucine and proline, and is sometimes referred to as Cyclo (Leu-Pro) in the present specification.
• Cyclovalylproline is a combination of valine and proline, and is sometimes referred to as Cyclo (Val-Pro) in the present specification.
• Cycloisoleucine proline is a combination of isoleucine and proline, and is sometimes referred to as Cyclo (Ile-Pro) in the present specification.
• the concentration of diketopiperazine contained most in the above-mentioned diketopiperazine is 0.8 ppm or more.
• concentration of these diketopiperazines is 0.8 ppm or more, the swelling in the non-alcoholic beer-taste beverage can be enhanced. It has not been known so far that the content of a specific diketopiperazine in a predetermined concentration or more is related to the swelling in a non-alcoholic beer-taste beverage, and it is a finding found by the present inventors.
• the concentration of diketopiperazine, which is contained most in the diketopiperazine is preferably 10 ppm or less.
• non-alcoholic beer-taste beverage of the present invention further contains a protein having a molecular weight of 35 to 50 kDa, and the concentration of the protein is preferably 5 ppm or more.
• a protein having a molecular weight of 35 to 50 kDa is a protein found in the region having a molecular weight of 35 to 50 kDa when a non-alcoholic beer-taste beverage is subjected to electrophoresis by SDS-PAGE. Before subjecting the non-alcoholic beer-taste beverage to electrophoresis by SDS-PAGE, for example, the non-alcoholic beer-taste beverage may be subjected to ultrafiltration using a 30 kDa cut-off membrane as a pretreatment.
• the protein is preferably a protein having a molecular weight of 35 to 45 kDa, more preferably a protein having a molecular weight of about 40 kDa. In the present specification, a protein having a molecular weight of 35 to 50 kDa is also referred to as a 40 kDa protein.
• the 40 kDa protein is preferably a cereal-derived protein.
• the cereal is preferably at least one selected from the group consisting of barley, wheat, corn, rice and soybean.
• the cereal is wheat, it can contain a known protein derived from wheat used in the production of non-alcoholic beer-taste beverages. Examples of such wheat include barley, wheat, rye, oats, oats, and barley, and barley is preferable. Further, either germinated wheat or ungerminated wheat may be used, but germinated malt is preferable. These may be contained alone or in combination of two or more kinds.
• Serpin Z4 also known as BSZ4, HorvuZ4, Major endosperm albumin or Protein Z
• Serpin Z7 also known as BSZ7 or HorvZ
• a protein having an amino acid sequence in which a part of the amino acids in the amino acid sequence is deleted, substituted, inserted and / or added may be used.
• the swelling in non-alcoholic beer-taste beverages can be further enhanced.
• concentration of the 40 kDa protein is preferably 30 ppm or less.
• the swelling of the non-alcoholic beer-taste beverage can be effectively enhanced by the synergistic effect of diketopiperazine and 40 kDa protein.
• the manufacturing process of a general non-alcoholic beer-taste beverage is shown below.
• a non-alcoholic beer-taste beverage can be easily produced.
• 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. After that, it is filled in a container and sterilized to obtain a desired non-alcoholic beer-taste beverage.
• 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 weight, more preferably 0.0003 to 0.0006% by weight.
• the content of the aliphatic alcohol can be measured by using a headspace gas chromatograph method.
• the non-alcoholic beer-taste beverage according to the present invention is preferably low in calories in accordance with recent tastes for low calories. 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, still 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 in accordance with "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 is combined with the energy conversion coefficient of each component (protein: 4 kcal / g, lipid: 9 kcal / g, carbohydrate: 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".
• the 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 "Analysis method for 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 means a sugar based on the nutrition labeling standard for foods (Ministry of Health, Labor and Welfare Notification No. 176, 2003).
• carbohydrate refers to food obtained by removing proteins, lipids, dietary fiber, ash, alcohol and water.
• the amount of sugar in a food is calculated by subtracting the amount of protein, lipid, dietary fiber, ash and water from the weight of the food. In this case, the amounts of protein, lipid, 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 gelbell method, the acid decomposition method or the Reesegotleave method
• the amount of dietary fiber is measured. Is measured by high-speed liquid chromatograph method or Proski method
• the amount of ash is measured by magnesium acetate-added ashing method, direct ashing method or sulfuric acid-added ashing method
• the amount of water is measured by Karl Fisher method and 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 may be low-carbohydrate in accordance with the recent taste for low-carbohydrate. Therefore, the sugar content of the non-alcoholic beer-taste beverage according to the present invention may be less than 2.5 g / 100 mL or less than 0.5 g / 100 mL. 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.
• the non-alcoholic beer-taste beverage according to the present invention may contain an acidulant.
• the acidulant it is preferable to use one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid.
• succinic acid, tartaric acid, fumaric acid, glacial acetic acid and the like can also be used as acids other than the above acids. These can be used without limitation as long as they are approved to be added to foods.
• 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 550 ppm or more, still more preferably 700 ppm or more, and further preferably 700 ppm or more, in terms of citric acid, from the viewpoint of imparting a beer-like feeling. From the viewpoint of acidity, 15,000 ppm or less is preferable, 5500 ppm or less is more preferable, and 2000 ppm or less is further preferable.
• the content of the acidulant may be in a suitable range of 200 ppm to 15000 ppm, preferably 550 ppm to 5500 ppm, more preferably 700 ppm to 1500 ppm in terms of citric acid.
• the citric acid conversion amount is an amount converted from the acidity of each acidulant based on the acidity of citric acid, and for example, the citric acid conversion amount corresponding to 100 ppm of lactic acid is used.
• the citric acid equivalent amount corresponding to 120 ppm and 100 ppm of phosphoric acid is converted as 200 ppm
• the citric acid equivalent amount corresponding to 100 ppm of apple acid is converted as 125 ppm.
• the content of the acidulant in the non-alcoholic beer-taste beverage refers to the one calculated by analysis by high performance liquid chromatography (HPLC) or the like.
• hops can be used as a part of the raw material.
• 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 the 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.
• the non-alcoholic beer-taste beverage according to the present invention may use other raw materials as needed, as long as the effects of the present invention are not impaired.
• sweeteners including high-sweetness sweeteners
• bitterness agents including high-sweetness sweeteners
• flavors yeast extracts
• colorants such as caramel pigments
• plant-extracted saponin-based substances such as soybean saponin and kiraya saponin
• plant proteins such as corn and soybean
• protein-based substances such as bovine serum albumin
• seasonings such as dietary fiber and amino acids
• antioxidants such as ascorbic acid
• the non-alcoholic beer-taste beverage according to the present invention can be packed in a container.
• 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 make a beverage in a container.
• the method for producing a non-alcoholic beer-taste beverage of the present invention is not particularly limited, but a method of adding a predetermined amount of diketopiperazine to a non-alcoholic beer-taste beverage containing no malt as a raw material is exemplified. .. Further, it is preferable to add 40 kDa protein to a non-alcoholic beer-taste beverage containing no malt as a raw material.
• the diketopiperazine and 40 kDa protein to be added can be prepared, for example, by the procedure described in Examples described later. Further, regarding diketopiperazine and 40 kDa protein, the content thereof may be increased by adjusting various conditions in the manufacturing process of the non-alcoholic beer-taste beverage.
• Diketopiperazine was purified according to the following. (1) Fractionation of beer by HP20 60 L of beer was fractionated using 10 L of Diaion (registered trademark) HP20 (manufactured by Mitsubishi Chemical Corporation). HP20 was washed 3 times with ethanol and then 3 times with 50% ethanol before use. The washed HP20 was filled in a mass fractionation column and replaced with water. The same amount of distilled water was mixed with 60 L of degassed beer and flowed to the HP20 column using a medium pressure pump. A solution that passed through the HP20 column was obtained as a passing fraction.
• 40 L of distilled water was flowed using a medium pressure pump to obtain an eluate as a water-eluting fraction.
• 40 L of hydrous ethanol (10% ethanol, 30% ethanol, and 70% ethanol) was poured, and the eluate was used as a 10% ethanol elution fraction, a 30% ethanol elution fraction, and a 70% ethanol elution fraction, respectively. Obtained.
• Each eluted fraction was refrigerated as a dried product using an evaporator and a lyophilizer.
• Protein analysis Protein identification was performed under the following conditions.
• Search software Proteome Discoverer 2.2.0.3888 (manufactured by Thermo Fisher) Species: Barley (Hordeum vulgare), Hops (Humulus), Yeast (Saccharomyces cerevisiae) Search condition: Digestive enzyme: Chymotrypsin Precursor ion mass error range: Monoisotopic, ⁇ 10 ppm Product ion mass error range: ⁇ 0.02 Da Maximum number of missed cribes: 5 Confidence level (Percolator): High (the most probable level of the three levels of certainty) Database: SwissProt
• the 40 kDa protein was Serpin Z4 derived from barley (sequence coverage: 77.2%) and Serpin Z7 derived from barley (sequence coverage: 72.8%).
• the non-alcoholic beer-taste beverage is a non-alcoholic beer-taste beverage that does not contain malt as a raw material.
• the raw materials are dietary fiber, soybean peptide, hops, carbonic acid, flavor, acidulant, caramel color, antioxidant, and sweetener.
• As nutritional components 0% alcohol, 0 g protein, 0 g sugar, and 0 g dietary fiber per 100 ml. Contains 4 to 1.4 g and about 0 to 1.0 mg of purine.
• the reference points for sensory evaluation are as follows. Five expert panels scored in increments of 0.05 points according to the following criteria, and the score values were averaged. The bulge strength is based on the following criteria. 0 points: Not felt at all 1 point: Slightly felt 2 points: Clearly felt 3 points: As a very felt reference point, a commercially available beer-taste alcoholic beverage different from the above-mentioned commercially available non-alcoholic beer-taste beverage to be evaluated As a standard beer-taste alcoholic beverage (I), the swelling was set to 0.7 points. Further, another commercially available beer-taste alcoholic beverage was used as the standard beer-taste alcoholic beverage (II), and its bulge was set to 1.5 points as the reference point.
• the standard beer-taste alcoholic beverage (I) is a beer-taste alcoholic beverage in which the proportion of malt in the raw material exceeds 0% by weight and is less than 50% by weight.
• the raw materials are low-malt beer, malt, hops, sugars, dietary fiber, and spirits (wheat).
• As nutritional components alcohol content is 4%, protein is 0 to 0.2 g, sugar is 0.5 to 0.8 g, and purine is used. Contains about 2.0 mg.
• the standard beer-taste alcoholic beverage (II) is a beer-taste alcoholic beverage in which the ratio of malt in the raw material is 50% by weight or more.
• the raw materials are malt and hops, and the nutritional components include 5.5% alcohol, 0.4 to 0.6 g of protein, 3.6 g of sugar, and about 12.5 mg of purines per 100 ml.
• the procedure for sensory evaluation is as follows. (1) Dispense non-alcoholic beer-taste beverage into 1/10 volume (v / v) vial of final volume (2) Weigh and add diketopiperazine to any weight (3) Sonic for 30 seconds (4) Let stand at room temperature for 30 minutes (5) Fill up the non-alcoholic beer-taste beverage to the final volume (6) Dispense and evaluate by swallowing
• Example 1 Evaluation by addition of Cyclo (Leu-Pro)
• concentration of Cyclo (Leu-Pro) contained in the commercially available non-alcoholic beer-taste beverage was 0.762 ppm.
• sensory evaluation was performed by adding Cyclo (Leu-Pro) so that the concentration of Cyclo (Leu-Pro) was 2 ppm and 5 ppm, respectively. The results of the sensory evaluation are shown in Table 1.
• Example 2 Evaluation of synergistic effect between Cyclo (Leu-Pro) and 40 kDa protein
• Cyclo (Leu-Pro) and 40 kDa by adding 40 kDa protein to a commercially available non-alcoholic beer-taste beverage based on a beverage in which Cyclo (Leu-Pro) is added to a concentration of Cyclo (Leu-Pro) of 2 ppm.
• the synergistic effect of the protein was evaluated.
• the concentration of 40 kDa protein was 5 ppm and 10 ppm.
• the 40 kDa protein used was the one purified above. For comparison, only 40 kDa protein was added to a commercially available non-alcoholic beer-taste beverage, and the concentration of 40 kDa protein was evaluated as 5 ppm (contrast sample).
• Table 2 Evaluation of synergistic effect between Cyclo (Leu-Pro) and 40 kDa protein
• Example 3 Evaluation by addition of Cyclo (Val-Pro)
• concentration of Cyclo (Val-Pro) contained in the commercially available non-alcoholic beer-taste beverage was 0.606 ppm.
• sensory evaluation was performed by adding Cyclo (Val-Pro) so that the concentration of Cyclo (Val-Pro) was 2 ppm. The results of the sensory evaluation are shown in Table 3.
• Example 4 Evaluation of synergistic effect between Cyclo (Val-Pro) and 40 kDa protein
• Cyclo (Val-Pro) and 40 kDa by adding 40 kDa protein to a commercially available non-alcoholic beer-taste beverage based on a beverage with a Cyclo (Val-Pro) concentration of 2 ppm.
• the synergistic effect of the protein was evaluated.
• the concentration of 40 kDa protein was 5 ppm.
• the 40 kDa protein used was the one purified above.
• the contrast sample in which only 40 kDa protein was added to a commercially available non-alcoholic beer-taste beverage to make the concentration of 40 kDa protein 5 ppm is the same as that shown in Table 2.
• the results of the sensory evaluation are shown in Table 3.
• Example 5 Evaluation by addition of Cyclo (Ile-Pro)
• concentration of Cyclo (Ile-Pro) contained in the commercially available non-alcoholic beer-taste beverage was 0.2 ppm.
• sensory evaluation was performed by adding Cyclo (Ile-Pro) so that the concentration of Cyclo (Ile-Pro) was 2 ppm. The results of the sensory evaluation are shown in Table 4.
• Example 6 Evaluation of synergistic effect between Cyclo (Ile-Pro) and 40 kDa protein
• Cyclo (Ile-Pro) and 40 kDa by adding 40 kDa protein to a commercially available non-alcoholic beer-taste beverage based on a beverage with a Cyclo (Ile-Pro) concentration of 2 ppm.
• the synergistic effect of the protein was evaluated.
• the concentration of 40 kDa protein was 5 ppm.
• the 40 kDa protein used was the one purified above.
• the contrast sample in which only 40 kDa protein was added to a commercially available non-alcoholic beer-taste beverage to make the concentration of 40 kDa protein 5 ppm is the same as that shown in Table 2.
• the results of the sensory evaluation are shown in Table 4.

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• 2021
  • 2021-06-29 JP JP2022534033A patent/JPWO2022004711A1/ja active Pending
  • 2021-06-29 WO PCT/JP2021/024532 patent/WO2022004711A1/ja active Application Filing
  • 2021-07-01 TW TW110124230A patent/TW202215983A/zh unknown

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