WO2023127771A1 - ビールテイスト飲料 - Google Patents
ビールテイスト飲料 Download PDFInfo
- Publication number
- WO2023127771A1 WO2023127771A1 PCT/JP2022/047814 JP2022047814W WO2023127771A1 WO 2023127771 A1 WO2023127771 A1 WO 2023127771A1 JP 2022047814 W JP2022047814 W JP 2022047814W WO 2023127771 A1 WO2023127771 A1 WO 2023127771A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- less
- mass
- beer
- taste
- fermentation
- Prior art date
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 203
- 238000000855 fermentation Methods 0.000 claims abstract description 124
- 230000004151 fermentation Effects 0.000 claims abstract description 124
- 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 claims abstract description 81
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 60
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 48
- 238000000034 method Methods 0.000 claims description 37
- 235000019640 taste Nutrition 0.000 claims description 33
- 229910052757 nitrogen Inorganic materials 0.000 claims description 30
- 238000004519 manufacturing process Methods 0.000 claims description 24
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 17
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 17
- ODHCTXKNWHHXJC-VKHMYHEASA-N 5-oxo-L-proline Chemical compound OC(=O)[C@@H]1CCC(=O)N1 ODHCTXKNWHHXJC-VKHMYHEASA-N 0.000 claims description 13
- ODHCTXKNWHHXJC-GSVOUGTGSA-N Pyroglutamic acid Natural products OC(=O)[C@H]1CCC(=O)N1 ODHCTXKNWHHXJC-GSVOUGTGSA-N 0.000 claims description 13
- ODHCTXKNWHHXJC-UHFFFAOYSA-N acide pyroglutamique Natural products OC(=O)C1CCC(=O)N1 ODHCTXKNWHHXJC-UHFFFAOYSA-N 0.000 claims description 13
- 150000001720 carbohydrates Chemical class 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 65
- 239000000284 extract Substances 0.000 description 60
- 239000002994 raw material Substances 0.000 description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 42
- 235000013405 beer Nutrition 0.000 description 37
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 36
- 102000004190 Enzymes Human genes 0.000 description 35
- 108090000790 Enzymes Proteins 0.000 description 35
- 229940088598 enzyme Drugs 0.000 description 35
- 239000000243 solution Substances 0.000 description 28
- 235000000346 sugar Nutrition 0.000 description 28
- 150000008442 polyphenolic compounds Chemical class 0.000 description 27
- 235000013824 polyphenols Nutrition 0.000 description 27
- 240000005979 Hordeum vulgare Species 0.000 description 26
- 235000007340 Hordeum vulgare Nutrition 0.000 description 25
- 238000001914 filtration Methods 0.000 description 25
- 239000007788 liquid Substances 0.000 description 25
- 239000000796 flavoring agent Substances 0.000 description 24
- 235000008694 Humulus lupulus Nutrition 0.000 description 22
- 239000003795 chemical substances by application Substances 0.000 description 22
- 235000019634 flavors Nutrition 0.000 description 22
- 240000008042 Zea mays Species 0.000 description 19
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 19
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 19
- 238000009835 boiling Methods 0.000 description 19
- 235000005822 corn Nutrition 0.000 description 19
- 235000021307 Triticum Nutrition 0.000 description 18
- 241000209140 Triticum Species 0.000 description 18
- 239000001569 carbon dioxide Substances 0.000 description 18
- 229910002092 carbon dioxide Inorganic materials 0.000 description 18
- 238000001816 cooling Methods 0.000 description 18
- 238000002360 preparation method Methods 0.000 description 14
- 239000012138 yeast extract Substances 0.000 description 14
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 13
- 229940041514 candida albicans extract Drugs 0.000 description 12
- 239000007789 gas Substances 0.000 description 12
- 235000010469 Glycine max Nutrition 0.000 description 11
- 244000068988 Glycine max Species 0.000 description 11
- 239000002253 acid Substances 0.000 description 11
- 235000013339 cereals Nutrition 0.000 description 11
- 235000018102 proteins Nutrition 0.000 description 11
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- 230000001476 alcoholic effect Effects 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 10
- 235000007319 Avena orientalis Nutrition 0.000 description 9
- 244000075850 Avena orientalis Species 0.000 description 9
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 239000001301 oxygen Substances 0.000 description 9
- 229910052760 oxygen Inorganic materials 0.000 description 9
- 238000010979 pH adjustment Methods 0.000 description 9
- 235000002639 sodium chloride Nutrition 0.000 description 9
- YOMSJEATGXXYPX-UHFFFAOYSA-N 2-methoxy-4-vinylphenol Chemical compound COC1=CC(C=C)=CC=C1O YOMSJEATGXXYPX-UHFFFAOYSA-N 0.000 description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 8
- 235000010582 Pisum sativum Nutrition 0.000 description 8
- 240000004713 Pisum sativum Species 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N acetic acid Substances CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 8
- UAHWPYUMFXYFJY-UHFFFAOYSA-N beta-myrcene Chemical compound CC(C)=CCCC(=C)C=C UAHWPYUMFXYFJY-UHFFFAOYSA-N 0.000 description 8
- 235000013325 dietary fiber Nutrition 0.000 description 8
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 8
- 235000015096 spirit Nutrition 0.000 description 8
- 229920002472 Starch Polymers 0.000 description 7
- 238000004167 beer analysis Methods 0.000 description 7
- 235000019698 starch Nutrition 0.000 description 7
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 6
- 238000005273 aeration Methods 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- OBNCKNCVKJNDBV-UHFFFAOYSA-N ethyl butyrate Chemical compound CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 6
- 235000019525 fullness Nutrition 0.000 description 6
- XPFVYQJUAUNWIW-UHFFFAOYSA-N furfuryl alcohol Chemical compound OCC1=CC=CO1 XPFVYQJUAUNWIW-UHFFFAOYSA-N 0.000 description 6
- 239000010903 husk Substances 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 230000004048 modification Effects 0.000 description 6
- 238000012986 modification Methods 0.000 description 6
- 239000003755 preservative agent Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 240000007594 Oryza sativa Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 108091005804 Peptidases Proteins 0.000 description 5
- 239000000654 additive Substances 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 5
- 239000003963 antioxidant agent Substances 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- 238000013124 brewing process Methods 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 235000003599 food sweetener Nutrition 0.000 description 5
- -1 fucoidin Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 239000003765 sweetening agent Substances 0.000 description 5
- MBDOYVRWFFCFHM-SNAWJCMRSA-N (2E)-hexenal Chemical compound CCC\C=C\C=O MBDOYVRWFFCFHM-SNAWJCMRSA-N 0.000 description 4
- OXQOBQJCDNLAPO-UHFFFAOYSA-N 2,3-Dimethylpyrazine Chemical compound CC1=NC=CN=C1C OXQOBQJCDNLAPO-UHFFFAOYSA-N 0.000 description 4
- GWCRPYGYVRXVLI-UHFFFAOYSA-N 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone Chemical compound CCC1OC(C)=C(O)C1=O GWCRPYGYVRXVLI-UHFFFAOYSA-N 0.000 description 4
- BYGQBDHUGHBGMD-UHFFFAOYSA-N 2-methylbutanal Chemical compound CCC(C)C=O BYGQBDHUGHBGMD-UHFFFAOYSA-N 0.000 description 4
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 4
- OACYKCIZDVVNJL-UHFFFAOYSA-N 3-Methyl-1,2-cyclopentanedione Chemical compound CC1CCC(=O)C1=O OACYKCIZDVVNJL-UHFFFAOYSA-N 0.000 description 4
- BFLXFRNPNMTTAA-UHFFFAOYSA-N 3-Methyl-2-butanethiol Chemical compound CC(C)C(C)S BFLXFRNPNMTTAA-UHFFFAOYSA-N 0.000 description 4
- GYDPOKGOQFTYGW-UHFFFAOYSA-N 3-Methyl-2-butene-1-thiol Chemical compound CC(C)=CCS GYDPOKGOQFTYGW-UHFFFAOYSA-N 0.000 description 4
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 4
- YGHRJJRRZDOVPD-UHFFFAOYSA-N 3-methylbutanal Chemical compound CC(C)CC=O YGHRJJRRZDOVPD-UHFFFAOYSA-N 0.000 description 4
- YEJRWHAVMIAJKC-UHFFFAOYSA-N 4-Butyrolactone Chemical compound O=C1CCCO1 YEJRWHAVMIAJKC-UHFFFAOYSA-N 0.000 description 4
- INAXVXBDKKUCGI-UHFFFAOYSA-N 4-hydroxy-2,5-dimethylfuran-3-one Chemical compound CC1OC(C)=C(O)C1=O INAXVXBDKKUCGI-UHFFFAOYSA-N 0.000 description 4
- CQJHAULYLJXJNL-UHFFFAOYSA-N 4-methylpent-3-enoic acid Chemical compound CC(C)=CCC(O)=O CQJHAULYLJXJNL-UHFFFAOYSA-N 0.000 description 4
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 4
- FCWYQRVIQDNGBI-UHFFFAOYSA-N Dihydro-2-methyl-3(2H)-furanone Chemical compound CC1OCCC1=O FCWYQRVIQDNGBI-UHFFFAOYSA-N 0.000 description 4
- WEEGYLXZBRQIMU-UHFFFAOYSA-N Eucalyptol Chemical compound C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 4
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 4
- 240000008397 Ganoderma lucidum Species 0.000 description 4
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 4
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 4
- 235000001466 Ribes nigrum Nutrition 0.000 description 4
- 241001312569 Ribes nigrum Species 0.000 description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 4
- 239000000440 bentonite Substances 0.000 description 4
- 229910000278 bentonite Inorganic materials 0.000 description 4
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 4
- 229910052799 carbon Inorganic materials 0.000 description 4
- 229940043350 citral Drugs 0.000 description 4
- 235000020971 citrus fruits Nutrition 0.000 description 4
- KHAVLLBUVKBTBG-UHFFFAOYSA-N dec-9-enoic acid Chemical compound OC(=O)CCCCCCCC=C KHAVLLBUVKBTBG-UHFFFAOYSA-N 0.000 description 4
- 230000003247 decreasing effect Effects 0.000 description 4
- 230000002255 enzymatic effect Effects 0.000 description 4
- HCRBXQFHJMCTLF-ZCFIWIBFSA-N ethyl (2r)-2-methylbutanoate Chemical compound CCOC(=O)[C@H](C)CC HCRBXQFHJMCTLF-ZCFIWIBFSA-N 0.000 description 4
- KVFIJIWMDBAGDP-UHFFFAOYSA-N ethylpyrazine Chemical compound CCC1=CN=CC=N1 KVFIJIWMDBAGDP-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 4
- IFYYFLINQYPWGJ-UHFFFAOYSA-N gamma-decalactone Chemical compound CCCCCCC1CCC(=O)O1 IFYYFLINQYPWGJ-UHFFFAOYSA-N 0.000 description 4
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 4
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 4
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 4
- MLFHJEHSLIIPHL-UHFFFAOYSA-N isoamyl acetate Chemical compound CC(C)CCOC(C)=O MLFHJEHSLIIPHL-UHFFFAOYSA-N 0.000 description 4
- XAOGXQMKWQFZEM-UHFFFAOYSA-N isoamyl propanoate Chemical compound CCC(=O)OCCC(C)C XAOGXQMKWQFZEM-UHFFFAOYSA-N 0.000 description 4
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 4
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 4
- KQNPFQTWMSNSAP-UHFFFAOYSA-N isobutyric acid Chemical compound CC(C)C(O)=O KQNPFQTWMSNSAP-UHFFFAOYSA-N 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 4
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- 238000005360 mashing Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 4
- FBUKVWPVBMHYJY-UHFFFAOYSA-N nonanoic acid Chemical compound CCCCCCCCC(O)=O FBUKVWPVBMHYJY-UHFFFAOYSA-N 0.000 description 4
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 4
- DTUQWGWMVIHBKE-UHFFFAOYSA-N phenylacetaldehyde Chemical compound O=CCC1=CC=CC=C1 DTUQWGWMVIHBKE-UHFFFAOYSA-N 0.000 description 4
- 235000011007 phosphoric acid Nutrition 0.000 description 4
- 239000001253 polyvinylpolypyrrolidone Substances 0.000 description 4
- 235000013809 polyvinylpolypyrrolidone Nutrition 0.000 description 4
- 229920000523 polyvinylpolypyrrolidone Polymers 0.000 description 4
- 108090000765 processed proteins & peptides Proteins 0.000 description 4
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 4
- 235000019627 satiety Nutrition 0.000 description 4
- 230000036186 satiety Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- HHVIBTZHLRERCL-UHFFFAOYSA-N sulfonyldimethane Chemical compound CS(C)(=O)=O HHVIBTZHLRERCL-UHFFFAOYSA-N 0.000 description 4
- PHXATPHONSXBIL-UHFFFAOYSA-N xi-gamma-Undecalactone Chemical compound CCCCCCCC1CCC(=O)O1 PHXATPHONSXBIL-UHFFFAOYSA-N 0.000 description 4
- NPNUFJAVOOONJE-ZIAGYGMSSA-N β-(E)-Caryophyllene Chemical compound C1CC(C)=CCCC(=C)[C@H]2CC(C)(C)[C@@H]21 NPNUFJAVOOONJE-ZIAGYGMSSA-N 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 3
- 102000008186 Collagen Human genes 0.000 description 3
- 108010035532 Collagen Proteins 0.000 description 3
- 241000272201 Columbiformes Species 0.000 description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 3
- 102000035195 Peptidases Human genes 0.000 description 3
- 241000209056 Secale Species 0.000 description 3
- 235000007238 Secale cereale Nutrition 0.000 description 3
- 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 3
- 241000219094 Vitaceae Species 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 235000014171 carbonated beverage Nutrition 0.000 description 3
- 235000015165 citric acid Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000021021 grapes Nutrition 0.000 description 3
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 230000002797 proteolythic effect Effects 0.000 description 3
- 230000004044 response Effects 0.000 description 3
- 239000001648 tannin Substances 0.000 description 3
- 235000018553 tannin Nutrition 0.000 description 3
- 229920001864 tannin Polymers 0.000 description 3
- 235000002906 tartaric acid Nutrition 0.000 description 3
- 239000011975 tartaric acid Substances 0.000 description 3
- 235000019583 umami taste Nutrition 0.000 description 3
- 239000001893 (2R)-2-methylbutanal Substances 0.000 description 2
- 239000001930 (2R)-3-methylbutane-2-thiol Substances 0.000 description 2
- WJTCHBVEUFDSIK-NWDGAFQWSA-N (2r,5s)-1-benzyl-2,5-dimethylpiperazine Chemical compound C[C@@H]1CN[C@@H](C)CN1CC1=CC=CC=C1 WJTCHBVEUFDSIK-NWDGAFQWSA-N 0.000 description 2
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 2
- 239000001373 (E)-2-methylpent-2-enoic acid Substances 0.000 description 2
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 2
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- RFFOTVCVTJUTAD-AOOOYVTPSA-N 1,4-cineole Chemical compound CC(C)[C@]12CC[C@](C)(CC1)O2 RFFOTVCVTJUTAD-AOOOYVTPSA-N 0.000 description 2
- GYSCBCSGKXNZRH-UHFFFAOYSA-N 1-benzothiophene-2-carboxamide Chemical compound C1=CC=C2SC(C(=O)N)=CC2=C1 GYSCBCSGKXNZRH-UHFFFAOYSA-N 0.000 description 2
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 2
- ZFYKDNCOQBBOST-UHFFFAOYSA-N 1-phenylbut-3-en-1-one Chemical compound C=CCC(=O)C1=CC=CC=C1 ZFYKDNCOQBBOST-UHFFFAOYSA-N 0.000 description 2
- PSINWXIDJYEXLO-UHFFFAOYSA-N 2,3-Diethyl-5-methylpyrazine Chemical compound CCC1=NC=C(C)N=C1CC PSINWXIDJYEXLO-UHFFFAOYSA-N 0.000 description 2
- JJYWRQLLQAKNAD-UHFFFAOYSA-N 2-Methyl-2-pentenoic acid Natural products CCC=C(C)C(O)=O JJYWRQLLQAKNAD-UHFFFAOYSA-N 0.000 description 2
- IEMMBWWQXVXBEU-UHFFFAOYSA-N 2-acetylfuran Chemical compound CC(=O)C1=CC=CO1 IEMMBWWQXVXBEU-UHFFFAOYSA-N 0.000 description 2
- HEQOJEGTZCTHCF-UHFFFAOYSA-N 2-amino-1-phenylethanone Chemical compound NCC(=O)C1=CC=CC=C1 HEQOJEGTZCTHCF-UHFFFAOYSA-N 0.000 description 2
- 239000001837 2-hydroxy-3-methylcyclopent-2-en-1-one Substances 0.000 description 2
- JJYWRQLLQAKNAD-PLNGDYQASA-N 2-methyl-2-pentenoic acid Chemical compound CC\C=C(\C)C(O)=O JJYWRQLLQAKNAD-PLNGDYQASA-N 0.000 description 2
- XHIUFYZDQBSEMF-UHFFFAOYSA-N 2-methylbutyl acetate Chemical compound CCC(C)COC(C)=O XHIUFYZDQBSEMF-UHFFFAOYSA-N 0.000 description 2
- WLJVXDMOQOGPHL-PPJXEINESA-N 2-phenylacetic acid Chemical compound O[14C](=O)CC1=CC=CC=C1 WLJVXDMOQOGPHL-PPJXEINESA-N 0.000 description 2
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 description 2
- QRNZMFDCKKEPSX-UHFFFAOYSA-N 4-mercapto-4-methylpentan-2-one Chemical compound CC(=O)CC(C)(C)S QRNZMFDCKKEPSX-UHFFFAOYSA-N 0.000 description 2
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- QFOHBWFCKVYLES-UHFFFAOYSA-N Butylparaben Chemical compound CCCCOC(=O)C1=CC=C(O)C=C1 QFOHBWFCKVYLES-UHFFFAOYSA-N 0.000 description 2
- 235000005747 Carum carvi Nutrition 0.000 description 2
- 240000000467 Carum carvi Species 0.000 description 2
- 241000207199 Citrus Species 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- GHVNFZFCNZKVNT-UHFFFAOYSA-N Decanoic acid Natural products CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- YJHVMPKSUPGGPZ-UHFFFAOYSA-N Dihydro-beta-eudesmol Natural products C1CC(C(C)(C)O)CC2C(C)CCCC21C YJHVMPKSUPGGPZ-UHFFFAOYSA-N 0.000 description 2
- JAGZUIGGHGTFHO-UHFFFAOYSA-N Ethyl 3-phenylpropanoate Chemical compound CCOC(=O)CCC1=CC=CC=C1 JAGZUIGGHGTFHO-UHFFFAOYSA-N 0.000 description 2
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 239000005792 Geraniol Substances 0.000 description 2
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 2
- 239000005909 Kieselgur Substances 0.000 description 2
- 244000147568 Laurus nobilis Species 0.000 description 2
- 235000017858 Laurus nobilis Nutrition 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 244000302512 Momordica charantia Species 0.000 description 2
- 235000009811 Momordica charantia Nutrition 0.000 description 2
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 description 2
- 235000009421 Myristica fragrans Nutrition 0.000 description 2
- 229920001100 Polydextrose Polymers 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 241000235070 Saccharomyces Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 2
- 235000011054 acetic acid Nutrition 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 239000000783 alginic acid Substances 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 229960001126 alginic acid Drugs 0.000 description 2
- 150000004781 alginic acids Chemical class 0.000 description 2
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 description 2
- IPZIYGAXCZTOMH-UHFFFAOYSA-N alpha-eudesmol Natural products CC1=CCCC2CCC(CC12)C(C)(C)O IPZIYGAXCZTOMH-UHFFFAOYSA-N 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
- VYBREYKSZAROCT-UHFFFAOYSA-N alpha-myrcene Natural products CC(=C)CCCC(=C)C=C VYBREYKSZAROCT-UHFFFAOYSA-N 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- 239000008122 artificial sweetener Substances 0.000 description 2
- 235000021311 artificial sweeteners Nutrition 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 150000001558 benzoic acid derivatives Chemical class 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- XFSVWZZZIUIYHP-UHFFFAOYSA-N beta-Eudesmol Natural products CC(C)(O)C1CCC2CCCC(=C)C2C1 XFSVWZZZIUIYHP-UHFFFAOYSA-N 0.000 description 2
- NPNUFJAVOOONJE-UHFFFAOYSA-N beta-cariophyllene Natural products C1CC(C)=CCCC(=C)C2CC(C)(C)C21 NPNUFJAVOOONJE-UHFFFAOYSA-N 0.000 description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 2
- BOPIMTNSYWYZOC-VNHYZAJKSA-N beta-eudesmol Chemical compound C1CCC(=C)[C@@H]2C[C@H](C(C)(O)C)CC[C@]21C BOPIMTNSYWYZOC-VNHYZAJKSA-N 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- XSIFPSYPOVKYCO-UHFFFAOYSA-N butyl benzoate Chemical compound CCCCOC(=O)C1=CC=CC=C1 XSIFPSYPOVKYCO-UHFFFAOYSA-N 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- NPNUFJAVOOONJE-UONOGXRCSA-N caryophyllene Natural products C1CC(C)=CCCC(=C)[C@@H]2CC(C)(C)[C@@H]21 NPNUFJAVOOONJE-UONOGXRCSA-N 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- RFFOTVCVTJUTAD-UHFFFAOYSA-N cineole Natural products C1CC2(C)CCC1(C(C)C)O2 RFFOTVCVTJUTAD-UHFFFAOYSA-N 0.000 description 2
- GXANMBISFKBPEX-ARJAWSKDSA-N cis-3-hexenal Chemical compound CC\C=C/CC=O GXANMBISFKBPEX-ARJAWSKDSA-N 0.000 description 2
- 239000004927 clay Substances 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000001813 ethyl (2R)-2-methylbutanoate Substances 0.000 description 2
- 229940090910 ethyl 2-methylbutyrate Drugs 0.000 description 2
- 229940093503 ethyl maltol Drugs 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000019985 fermented beverage Nutrition 0.000 description 2
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 2
- 229940114124 ferulic acid Drugs 0.000 description 2
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 2
- 235000001785 ferulic acid Nutrition 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- PHXATPHONSXBIL-JTQLQIEISA-N gamma-Undecalactone Natural products CCCCCCC[C@H]1CCC(=O)O1 PHXATPHONSXBIL-JTQLQIEISA-N 0.000 description 2
- WWULHQLTPGKDAM-UHFFFAOYSA-N gamma-eudesmol Natural products CC(C)C1CC(O)C2(C)CCCC(=C2C1)C WWULHQLTPGKDAM-UHFFFAOYSA-N 0.000 description 2
- 229940020436 gamma-undecalactone Drugs 0.000 description 2
- ZHYZQXUYZJNEHD-VQHVLOKHSA-N geranic acid Chemical compound CC(C)=CCC\C(C)=C\C(O)=O ZHYZQXUYZJNEHD-VQHVLOKHSA-N 0.000 description 2
- 229930008392 geranic acid Natural products 0.000 description 2
- HIGQPQRQIQDZMP-UHFFFAOYSA-N geranil acetate Natural products CC(C)=CCCC(C)=CCOC(C)=O HIGQPQRQIQDZMP-UHFFFAOYSA-N 0.000 description 2
- 229940113087 geraniol Drugs 0.000 description 2
- HIGQPQRQIQDZMP-DHZHZOJOSA-N geranyl acetate Chemical compound CC(C)=CCC\C(C)=C\COC(C)=O HIGQPQRQIQDZMP-DHZHZOJOSA-N 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- GXANMBISFKBPEX-UHFFFAOYSA-N hex-3c-enal Natural products CCC=CCC=O GXANMBISFKBPEX-UHFFFAOYSA-N 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 description 2
- 229940117955 isoamyl acetate Drugs 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 229940087305 limonene Drugs 0.000 description 2
- 235000001510 limonene Nutrition 0.000 description 2
- 229930007744 linalool Natural products 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 229940043353 maltol Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- DUWWHGPELOTTOE-UHFFFAOYSA-N n-(5-chloro-2,4-dimethoxyphenyl)-3-oxobutanamide Chemical compound COC1=CC(OC)=C(NC(=O)CC(C)=O)C=C1Cl DUWWHGPELOTTOE-UHFFFAOYSA-N 0.000 description 2
- 229910017464 nitrogen compound Inorganic materials 0.000 description 2
- 150000002830 nitrogen compounds Chemical class 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- YYZUSRORWSJGET-UHFFFAOYSA-N octanoic acid ethyl ester Natural products CCCCCCCC(=O)OCC YYZUSRORWSJGET-UHFFFAOYSA-N 0.000 description 2
- 229940100595 phenylacetaldehyde Drugs 0.000 description 2
- 239000001259 polydextrose Substances 0.000 description 2
- 235000013856 polydextrose Nutrition 0.000 description 2
- 229940035035 polydextrose Drugs 0.000 description 2
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 235000019260 propionic acid Nutrition 0.000 description 2
- 239000000741 silica gel Substances 0.000 description 2
- 229910002027 silica gel Inorganic materials 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- MBDOYVRWFFCFHM-UHFFFAOYSA-N trans-2-hexenal Natural products CCCC=CC=O MBDOYVRWFFCFHM-UHFFFAOYSA-N 0.000 description 2
- ZHYZQXUYZJNEHD-UHFFFAOYSA-N trans-geranic acid Natural products CC(C)=CCCC(C)=CC(O)=O ZHYZQXUYZJNEHD-UHFFFAOYSA-N 0.000 description 2
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- 150000004043 trisaccharides Chemical class 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- QNTKVQQLMHZOKP-NEJDVEAASA-N (2r,3r,4s,5s,6r)-2-[(2s,3s,4s,5r)-2-[[(2r,3s,4s,5r)-2-[[(2r,3s,4s,5r)-2-[[(2r,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxymethyl]-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]oxymethyl]-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]oxymethyl]- Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(O[C@@H]4[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 QNTKVQQLMHZOKP-NEJDVEAASA-N 0.000 description 1
- LGQKSQQRKHFMLI-SJYYZXOBSA-N (2s,3r,4s,5r)-2-[(3r,4r,5r,6r)-4,5,6-trihydroxyoxan-3-yl]oxyoxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)CO[C@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)OC1 LGQKSQQRKHFMLI-SJYYZXOBSA-N 0.000 description 1
- FVVCFHXLWDDRHG-UPLOTWCNSA-N (2s,3r,4s,5r,6r)-2-[(2r,3s,4r,5r,6r)-6-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)[C@@H](CO)O1 FVVCFHXLWDDRHG-UPLOTWCNSA-N 0.000 description 1
- DBTMGCOVALSLOR-DEVYUCJPSA-N (2s,3r,4s,5r,6r)-4-[(2s,3r,4s,5r,6r)-3,5-dihydroxy-6-(hydroxymethyl)-4-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-6-(hydroxymethyl)oxane-2,3,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](CO)O[C@H](O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-DEVYUCJPSA-N 0.000 description 1
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- VSMOENVRRABVKN-MRVPVSSYSA-N 1-Octen-3-ol Natural products CCCCC[C@H](O)C=C VSMOENVRRABVKN-MRVPVSSYSA-N 0.000 description 1
- VAWYEUIPHLMNNF-OESPXIITSA-N 1-kestose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(O[C@@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 VAWYEUIPHLMNNF-OESPXIITSA-N 0.000 description 1
- GIUOHBJZYJAZNP-DVZCMHTBSA-N 1-kestose Natural products OC[C@@H]1O[C@](CO)(OC[C@]2(O[C@H]3O[C@H](CO)[C@@H](O)[C@H](O)[C@H]3O)O[C@@H](O)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O GIUOHBJZYJAZNP-DVZCMHTBSA-N 0.000 description 1
- JCSJTDYCNQHPRJ-UHFFFAOYSA-N 20-hydroxyecdysone 2,3-acetonide Natural products OC1C(O)C(O)COC1OC1C(O)C(O)C(OC2C(C(O)C(O)OC2)O)OC1 JCSJTDYCNQHPRJ-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- YDXQPTHHAPCTPP-UHFFFAOYSA-N 3-Octen-1-ol Natural products CCCCC=CCCO YDXQPTHHAPCTPP-UHFFFAOYSA-N 0.000 description 1
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- LGQKSQQRKHFMLI-UHFFFAOYSA-N 4-O-beta-D-xylopyranosyl-beta-D-xylopyranose Natural products OC1C(O)C(O)COC1OC1C(O)C(O)C(O)OC1 LGQKSQQRKHFMLI-UHFFFAOYSA-N 0.000 description 1
- 235000015752 Aframomum melegueta Nutrition 0.000 description 1
- 244000227206 Aframomum melegueta Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 239000004254 Ammonium phosphate Substances 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 241000911175 Citharexylum caudatum Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 244000183685 Citrus aurantium Species 0.000 description 1
- 235000007716 Citrus aurantium Nutrition 0.000 description 1
- 241000951471 Citrus junos Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000175448 Citrus madurensis Species 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- ZCLAHGAZPPEVDX-UHFFFAOYSA-N D-panose Natural products OC1C(O)C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC1COC1C(O)C(O)C(O)C(CO)O1 ZCLAHGAZPPEVDX-UHFFFAOYSA-N 0.000 description 1
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 description 1
- SQNRKWHRVIAKLP-UHFFFAOYSA-N D-xylobiose Natural products O=CC(O)C(O)C(CO)OC1OCC(O)C(O)C1O SQNRKWHRVIAKLP-UHFFFAOYSA-N 0.000 description 1
- GZDFHIJNHHMENY-UHFFFAOYSA-N Dimethyl dicarbonate Chemical compound COC(=O)OC(=O)OC GZDFHIJNHHMENY-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000239348 Echinochloa crus galli var. praticola Species 0.000 description 1
- 240000002943 Elettaria cardamomum Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 235000017317 Fortunella Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- PNNNRSAQSRJVSB-SLPGGIOYSA-N Fucose Natural products C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C=O PNNNRSAQSRJVSB-SLPGGIOYSA-N 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010056771 Glucosidases Proteins 0.000 description 1
- 102000004366 Glucosidases Human genes 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- SHZGCJCMOBCMKK-DHVFOXMCSA-N L-fucopyranose Chemical compound C[C@@H]1OC(O)[C@@H](O)[C@H](O)[C@@H]1O SHZGCJCMOBCMKK-DHVFOXMCSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 239000005717 Laminarin Substances 0.000 description 1
- 229920001543 Laminarin Polymers 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- FLDFNEBHEXLZRX-DLQNOBSRSA-N Nystose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(O[C@@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 FLDFNEBHEXLZRX-DLQNOBSRSA-N 0.000 description 1
- MVWDJLOUEUAWIE-UHFFFAOYSA-N O=C=O.O=C=O Chemical compound O=C=O.O=C=O MVWDJLOUEUAWIE-UHFFFAOYSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 235000006990 Pimenta dioica Nutrition 0.000 description 1
- 240000008474 Pimenta dioica Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 244000151637 Sambucus canadensis Species 0.000 description 1
- 235000018735 Sambucus canadensis Nutrition 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 240000006909 Tilia x europaea Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- FTNIPWXXIGNQQF-UHFFFAOYSA-N UNPD130147 Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(OC3C(OC(OC4C(OC(O)C(O)C4O)CO)C(O)C3O)CO)C(O)C2O)CO)C(O)C1O FTNIPWXXIGNQQF-UHFFFAOYSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- LUEWUZLMQUOBSB-UHFFFAOYSA-N UNPD55895 Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(OC3C(OC(O)C(O)C3O)CO)C(O)C2O)CO)C(O)C1O LUEWUZLMQUOBSB-UHFFFAOYSA-N 0.000 description 1
- 108010092464 Urate Oxidase Proteins 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 108010093894 Xanthine oxidase Proteins 0.000 description 1
- 102100033220 Xanthine oxidase Human genes 0.000 description 1
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 description 1
- 244000131415 Zanthoxylum piperitum Species 0.000 description 1
- 235000009932 Zanthoxylum simulans Nutrition 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000001857 aframomum melegueta rosc. k. schum. Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 229940069521 aloe extract Drugs 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 description 1
- FYGDTMLNYKFZSV-ANKSBSNASA-N alpha-D-Gal-(1->4)-beta-D-Gal-(1->4)-D-Glc Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-ANKSBSNASA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 229910000148 ammonium phosphate Inorganic materials 0.000 description 1
- 235000019289 ammonium phosphates Nutrition 0.000 description 1
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 1
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 1
- 235000011130 ammonium sulphate Nutrition 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- 150000004945 aromatic hydrocarbons Chemical class 0.000 description 1
- 239000001522 artemisia absinthium l. herb extract Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000002956 ash Substances 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- JCSJTDYCNQHPRJ-FDVJSPBESA-N beta-D-Xylp-(1->4)-beta-D-Xylp-(1->4)-D-Xylp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)CO[C@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)C(O)OC2)O)OC1 JCSJTDYCNQHPRJ-FDVJSPBESA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000007123 blue elder Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000005300 cardamomo Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 235000010300 dimethyl dicarbonate Nutrition 0.000 description 1
- 239000004316 dimethyl dicarbonate Substances 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000002526 disodium citrate Substances 0.000 description 1
- 235000019262 disodium citrate Nutrition 0.000 description 1
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000007124 elderberry Nutrition 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 239000004318 erythorbic acid Substances 0.000 description 1
- 235000008995 european elder Nutrition 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- QNTKVQQLMHZOKP-UHFFFAOYSA-N fructofuranosylnystose Natural products OC1C(O)C(CO)OC1(CO)OCC1(OCC2(OCC3(OC4C(C(O)C(O)C(CO)O4)O)C(C(O)C(CO)O3)O)C(C(O)C(CO)O2)O)C(O)C(O)C(CO)O1 QNTKVQQLMHZOKP-UHFFFAOYSA-N 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- DBTMGCOVALSLOR-AXAHEAMVSA-N galactotriose Natural products OC[C@@H]1O[C@@H](O[C@@H]2[C@@H](O)[C@H](CO)O[C@@H](O[C@H]3[C@@H](O)[C@H](O)O[C@@H](CO)[C@@H]3O)[C@@H]2O)[C@H](O)[C@H](O)[C@H]1O DBTMGCOVALSLOR-AXAHEAMVSA-N 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000011899 heat drying method Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015143 herbs and spices Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- FBJQEBRMDXPWNX-FYHZSNTMSA-N isomaltotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](OC[C@@H]2[C@H]([C@H](O)[C@@H](O)C(O)O2)O)O1 FBJQEBRMDXPWNX-FYHZSNTMSA-N 0.000 description 1
- 239000000177 juniperus communis l. berry Substances 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- VAWYEUIPHLMNNF-UHFFFAOYSA-N kestotriose Natural products OC1C(O)C(CO)OC1(CO)OCC1(OC2C(C(O)C(O)C(CO)O2)O)C(O)C(O)C(CO)O1 VAWYEUIPHLMNNF-UHFFFAOYSA-N 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 239000001115 mace Substances 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 235000011147 magnesium chloride Nutrition 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 235000021577 malt beverage Nutrition 0.000 description 1
- FJCUPROCOFFUSR-UHFFFAOYSA-N malto-pentaose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 FJCUPROCOFFUSR-UHFFFAOYSA-N 0.000 description 1
- UYQJCPNSAVWAFU-UHFFFAOYSA-N malto-tetraose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(O)C(CO)O2)O)C(CO)O1 UYQJCPNSAVWAFU-UHFFFAOYSA-N 0.000 description 1
- FJCUPROCOFFUSR-GMMZZHHDSA-N maltopentaose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O[C@H]([C@H](O)CO)[C@H](O)[C@@H](O)C=O)O[C@H](CO)[C@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O[C@@H]2[C@@H]([C@@H](O)[C@H](O[C@@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)[C@@H](CO)O2)O)[C@@H](CO)O1 FJCUPROCOFFUSR-GMMZZHHDSA-N 0.000 description 1
- LUEWUZLMQUOBSB-OUBHKODOSA-N maltotetraose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O[C@@H]3[C@@H](O[C@@H](O)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-OUBHKODOSA-N 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 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
- 235000019713 millet Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000019691 monocalcium phosphate Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- HWPKGOGLCKPRLZ-UHFFFAOYSA-M monosodium citrate Chemical compound [Na+].OC(=O)CC(O)(C([O-])=O)CC(O)=O HWPKGOGLCKPRLZ-UHFFFAOYSA-M 0.000 description 1
- 239000002524 monosodium citrate Substances 0.000 description 1
- 235000018342 monosodium citrate Nutrition 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- FLDFNEBHEXLZRX-UHFFFAOYSA-N nystose Natural products OC1C(O)C(CO)OC1(CO)OCC1(OCC2(OC3C(C(O)C(O)C(CO)O3)O)C(C(O)C(CO)O2)O)C(O)C(O)C(CO)O1 FLDFNEBHEXLZRX-UHFFFAOYSA-N 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- ZCLAHGAZPPEVDX-MQHGYYCBSA-N panose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@@H](O[C@H]([C@H](O)CO)[C@H](O)[C@@H](O)C=O)O[C@@H]1CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ZCLAHGAZPPEVDX-MQHGYYCBSA-N 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 description 1
- 229940043349 potassium metabisulfite Drugs 0.000 description 1
- 235000010263 potassium metabisulphite Nutrition 0.000 description 1
- 235000010333 potassium nitrate Nutrition 0.000 description 1
- 239000004323 potassium nitrate Substances 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000010232 propyl p-hydroxybenzoate Nutrition 0.000 description 1
- 239000004405 propyl p-hydroxybenzoate Substances 0.000 description 1
- QELSKZZBTMNZEB-UHFFFAOYSA-N propylparaben Chemical compound CCCOC(=O)C1=CC=C(O)C=C1 QELSKZZBTMNZEB-UHFFFAOYSA-N 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 108010060908 purine nucleosidase Proteins 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 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
- 235000020752 sage extract Nutrition 0.000 description 1
- 229940112950 sage extract Drugs 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000011044 succinic acid Nutrition 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
- 235000019263 trisodium citrate Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940119569 wormwood extract Drugs 0.000 description 1
- ABKNGTPZXRUSOI-UHFFFAOYSA-N xylotriose Natural products OCC(OC1OCC(OC2OCC(O)C(O)C2O)C(O)C1O)C(O)C(O)C=O ABKNGTPZXRUSOI-UHFFFAOYSA-N 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Classifications
-
- 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
- C12C11/00—Fermentation processes for beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Definitions
- the present invention relates to beer-taste beverages.
- Patent Document 1 discloses a beer-taste beverage containing predetermined amounts of proline and amino nitrogen and having an alcohol concentration of less than 1% (v/v).
- Beer-taste beverages with a low alcohol content tended to have a tendency to feel watery or to have an insufficient response. Therefore, there is a demand for a low-alcohol beer-taste beverage that is less watery and has a good texture.
- the present invention provides a beer-taste beverage with a low alcohol content in which the malt ratio and appearance fermentation degree are adjusted within a predetermined range. That is, the present invention includes inventions of the following aspects.
- the malt ratio is 5% by mass or more and less than 100% by mass
- Alcohol content is 1.0 (v / v)% or more and less than 4.5 (v / v)%
- a beer-taste beverage having an apparent degree of fermentation of 5% or more and less than 65%.
- the beer-taste beverage according to [1] which has a proline content of 1 to 80 mg/100 mL.
- a method for producing a beer-taste beverage having a malt ratio of 5 mass% or more and less than 100 mass% and an alcohol content of 1.0 (v/v)% or more and less than 4.5 (v/v)% A method for producing a beer-taste beverage, comprising a step of adjusting the degree to 5% or more and less than 65%.
- a method for improving the taste of a beer-taste beverage having a malt ratio of 5 mass% or more and less than 100 mass% and an alcohol content of 1.0 (v/v)% or more and less than 4.5 (v/v)% A method for improving the taste of beer-taste beverages, characterized by adjusting the appearance fermentation degree to 5% or more and less than 65%.
- a beer-taste beverage derived from wheat and having a good taste is provided. Further, according to a preferred aspect of the present invention, there is provided a beer-taste beverage having a suitable texture. Further, according to a preferred aspect of the present invention, there is provided a beer-taste beverage in which inappropriate wateriness is suppressed.
- the upper and lower limits can be combined arbitrarily.
- the numerical range is described as “preferably 3.0 to 15, more preferably 3.2 to 13”
- the range of "3.0 to 13" or “3.2 to 15” Ranges are also included in the numerical ranges recited herein.
- the numerical range is described as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less”
- “30 to 80” Ranges and ranges from “40 to 100" are also included in the numerical ranges described herein.
- the description "60 to 100” means a range of "60 or more (60 or more than 60) and 100 or less (100 or less than 100)" do.
- the definition of the upper limit value and the lower limit value described in this specification it is possible to define the numerical range from the lower limit value to the upper limit value by appropriately selecting from each option and combining them arbitrarily.
- various requirements described as preferred embodiments described herein can be combined.
- Beer-taste beverage refers to an alcohol-containing carbonated beverage having a beer-like flavor. That is, the beer-taste beverages herein include any carbonated beverages having a beer flavor, unless otherwise specified. Therefore, the "beer-taste beverage” includes not only beer, which is a fermented malt beverage obtained by fermenting malt, hops, and water with yeast, and fermented beer-taste beverages, but also esters and water. It also includes carbonated drinks to which beer flavors such as higher alcohols and lactones have been added, as well as happoshu and sparkling liqueurs under the name of the Japanese Liquor Tax Act.
- a beer-taste beverage of one aspect of the present invention is beer.
- Beer flavors include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG).
- the beer-taste beverage of one embodiment of the present invention may be an ale beer-taste beverage brewed through a fermentation process using top-fermenting yeast (Saccharomyces, etc.), or a beer-taste beverage brewed using bottom-fermenting yeast (Saccharomyces, etc.). It may be a lager beer-taste beverage, a pilsner beer-taste beverage, or the like brewed through a fermentation process.
- "fermentation” as used herein may be alcoholic fermentation in which alcohol is produced, or non-alcoholic fermentation in which alcohol is not produced.
- a beer-taste beverage of one aspect of the present invention is a low-alcohol beer-taste beverage.
- “low alcohol” refers to beer-taste beverages having an alcohol content (content of ethanol) of 0.5 (v/v)% or more and less than 5.0 (v/v)%.
- the alcohol content of the beer-taste beverage of one embodiment of the present invention is preferably 0.6 (v/v)% or more, more preferably 0.7 (v/v), from the viewpoint of making the beer-taste beverage satisfying to drink. % or more, more preferably 0.8 (v/v) % or more, still more preferably 0.9 (v/v) % or more, and particularly preferably 1.0 (v/v) % or more.
- the alcohol content of the beer-taste beverage of one embodiment of the present invention is preferably 4.9 (v/v)% or less, more preferably 4.8 (v/v). % or less, more preferably 4.7 (v/v)% or less, even more preferably 4.6 (v/v)% or less, even more preferably 4.5 (v/v)% or less, particularly preferably 4 .5 (v/v)% or less, 4.4 (v/v)% or less, 4.3 (v/v)% or less, 4.2 (v/v)% or less, 4.1 (v/v)% or less, 4.0 (v/v)% or less, 3.9 (v/v)% or less, 3.8 (v/v)% or less, 3.7 (v/v)% 3.6 (v/v)% or less, 3.5 (v/v)% or less, 3.4 (v/v)% or less, 3.3 (v/v)% or less, 3.2 ( v/v/v).
- alcohol content shall be shown by the percentage ((v/v)%) of a volume/volume basis.
- the alcohol content of the beverage can be measured by any known method, and for example, it can be measured by a vibrating density meter. Adjustment of alcohol content is done by adding diluted water or carbonated water, type of raw materials (malt, corn grits, sugar solution, etc.), amount of raw materials, type of enzyme, amount of enzyme added, timing of enzyme addition, Saccharification time, proteolytic time in the brewing tank, pH in the brewing tank, pH in the brewing process (from the addition of malt to the wort production process before the addition of yeast), amount of acid used for pH adjustment, pH Timing of adjustment (at the time of preparation, at the time of fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), when preparing wort (including during saccharification), setting temperature and holding time of each temperature range, pre-fermentation liquid Original extract concentration, original extract concentration in the fermentation process, fermentation conditions (oxy)
- the beer-taste beverage of the present invention has an apparent degree of fermentation of 5% or more and less than 65%.
- a beer-taste beverage with a high external fermentation degree can suppress a feeling of satiety, but has a reduced umami and a watery taste. Therefore, in the beer-taste beverage of the present invention, the saccharification conditions and fermentation conditions are adjusted so that the degree of fermentation in appearance is 5% or more and less than 65%, so that even if it is low in alcohol, it is chewy and watery. can be effectively suppressed to provide a beer-taste beverage that enhances the rich taste derived from wheat.
- the beer-taste beverage of one aspect of the present invention has an external fermentation degree of less than 65% from the above viewpoint, preferably 65% or less, more preferably 64% or less, still more preferably 63% or less, and even more preferably 62% or less, more preferably 61% or less, and particularly preferably 60% or less; 52% or less, 51% or less, 50% or less, 49% or less, 48% or less, 47% or less, 46% or less, 45% or less, 44% or less, 43% or less, 42% or less, 41% or less, or It may be 40% or less.
- the beer-taste beverage of one embodiment of the present invention has an external fermentation degree of 5% or more, preferably 6% or more, more preferably 7%, from the viewpoint of producing a beer-taste beverage that suppresses inappropriate satiety.
- the term “appearance fermentation degree” means the ratio of the sugar concentration that yeast can consume as a nutrient source for alcoholic fermentation to the total sugar concentration contained in the pre-fermented liquid.
- the appearance fermentation degree AA of the beer-taste beverage of the present invention can be calculated from the following formula (1).
- Formula (1): AA (%) 100 ⁇ (P-Es) / P
- P is an original extract (original wort extract), and is described in “BCOJ Beer Analysis Method (Brewing Association of Japan Fermentation, Beer Brewers Association Editing, Revised November 1, 2004)”. It can be measured by the method described.
- “Es” indicates the appearance extract of the beer-taste beverage.
- the appearance fermentation degree of beer-taste beverages can be adjusted by adding diluted water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the enzyme (carbohydrate-degrading enzyme, isomer ), temperature during enzyme reaction, timing of enzyme addition, saccharification time, pH during saccharification, temperature during saccharification, preparation process (wort manufacturing process from malt input to yeast addition ), temperature in the preparation process, time for wort filtration, set temperature and holding time for each temperature range when preparing wort (including during saccharification), original extract concentration in pre-fermentation liquid, fermentation process original extract concentration, fermentation conditions (oxygen concentration, ventilation conditions, yeast variety, amount of yeast added, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling The temperature, cooling time, etc. can be appropriately set.
- the original extract (O-Ex) concentration (original wort concentration) in the beer-taste beverage of one embodiment of the present invention is 1 to 20% by mass.
- the original extract concentration of the beer-taste beverage of one embodiment of the present invention is preferably 1.5% by mass or more, more preferably 2% by mass or more (2.0% by mass or more), and still more preferably 2.5% by mass or more.
- 3% by mass or more (3.0% by mass or more), and 3.1% by mass or more, 3.2% by mass or more, 3.3% by mass or more, 3.4% by mass or more, 3 4.5% by mass or more, 3.6% by mass or more, 3.7% by mass or more, 3.8% by mass or more, 3.9% by mass or more, 4.0% by mass or more, 4.1% by mass or more; 2% by mass or more, 4.3% by mass or more, 4.4% by mass or more, 4.5% by mass or more, 4.6% by mass or more, 4.7% by mass or more, 4.8% by mass or more, 4.9 % by mass or more, 5% by mass or more, 5.1% by mass or more, 5.2% by mass or more, 5.3% by mass or more, 5.4% by mass or more, 5.5% by mass or more, 5.6% by mass or more , 5.7% by mass or more, 5.8% by mass or more, 5.9% by mass or more, 6.0% by mass or more, 6.1% by mass or more, 6.2% by mass or more, 6.3% by mass or more, 6.3% by mass
- the original extract concentration of the beer-taste beverage of one embodiment of the present invention is preferably 18% by mass or less, more preferably 17% by mass or less, and even more preferably 17% by mass or less, from the viewpoint of producing a beer-taste beverage that suppresses inappropriate satiety.
- the concentration of the original extract can be adjusted by adding diluted water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the time of wort filtration, the pH of wort filtration, the boiling time, the boiling temperature, The amount of spirits to be added, the amount of brewer's alcohol to be added, etc. can be appropriately set.
- the original extract (original wort extract) of the beer-taste beverage according to the present invention is, for example, the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited 2013 supplement It can be measured by the method described in the revision.
- the real extract (genuine extract) concentration in the beer-taste beverage of one embodiment of the present invention is 0.1 to 15% by mass.
- Real extracts are dissolved especially in fermented beverages, and the beverage is gently heated (if there is insoluble matter such as yeast or protein coagulate, it is filtered out) to release moisture, alcohol, carbon dioxide, When all other volatile components have been evaporated, it refers to the solid matter itself (soluble evaporation residue) that remains after drying without evaporation, or its content (% by mass).
- the real extract concentration of the beer-taste beverage of one embodiment of the present invention is preferably 0.5% by mass or more, more preferably 0.7% by mass or more, and further preferably 0.7% by mass or more, from the viewpoint of making the beer-taste beverage less watery.
- the real extract concentration of the beer-taste beverage according to one embodiment of the present invention is preferably 14.8% by mass or less, more preferably 14.6% by mass, from the viewpoint of producing a beer-taste beverage that suppresses inappropriate satiety.
- 14.4% by mass or less still more preferably 14.2% by mass or less, particularly preferably 14.0% by mass or less, and 13.8% by mass or less and 13.54% by mass or less , 13.6% by mass or less, 13.4% by mass or less, 13.2% by mass or less, 13.0% by mass or less, 12.8% by mass or less, 12.6% by mass or less, 12.4% by mass or less, 12.2% by mass or less, 12.0% by mass or less, 11.8% by mass or less, 11.6% by mass or less, 11.4% by mass or less, 11.2% by mass or less, 11.0% by mass or less, 10 8% by mass or less, 10.6% by mass or less, 10.4% by mass or less, 10.2% by mass or less, 10.0% by mass or less, 9.8% by mass or less, 9.6% by mass or less; 4% by mass or less, 9.2% by mass or less, 9.0% by mass or less, 8.8% by mass or less, 8.6% by mass or less, 8.4% by mass or less, 8.2% by mass or less, 8.0 % by mass or less
- Adjustment of the real extract concentration can be done by adding diluted water or carbonated water, type of raw materials (malt, corn grits, sugar solution, etc.), amount of raw materials, time of wort filtration, pH of wort filtration, boiling time, boiling temperature, The amount of spirits to be added, the amount of brewer's alcohol to be added, etc. can be appropriately set.
- the real extract concentration of the beer-taste beverage according to the present invention is described in, for example, the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited 2013 supplementary revision. can be measured by any method.
- the proline content of the beer-taste beverage of one embodiment of the present invention is such that the beer-taste beverage suppresses unsuitable wateriness, and has a rich barley-derived taste, a chewy texture, a rich taste, and a complex taste.
- the beer-taste beverage in which at least one of the It is preferably 10 mg/100 mL or more, and is also 11 mg/100 mL or more, 12 mg/100 mL or more, 13 mg/100 mL or more, 14 mg/100 mL or more, 15 mg/100 mL or more, 16 mg/100 mL or more, 17 mg/100 mL or more, 18 mg/100 mL or more.
- 19 mg/100 mL or more 20 mg/100 mL or more, 21 mg/100 mL or more, 22 mg/100 mL or more, 23 mg/100 mL or more, 24 mg/100 mL or more, 25 mg/100 mL or more, 26 mg/100 mL or more, 27 mg/100 mL or more, 28 mg/100 mL or more , 29 mg/100 mL or more, or 30 mg/100 mL or more.
- the proline content of the beer-taste beverage of one embodiment of the present invention is 80 mg/100 mL or less, preferably 75 mg/100 mL or less, and more preferably 70 mg/100 mL.
- preferably 65 mg/100 mL or less even more preferably 60 mg/100 mL or less, even more preferably 55 mg/100 mL or less, even more preferably 52 mg/100 mL or less, even more preferably 50 mg/100 mL or less, still more preferably 45 mg/100 mL or less , Especially preferably 40 mg / 100 mL or less, and 39 mg / 100 mL or less, 38 mg / 100 mL or less, 37 mg / 100 mL or less, 36 mg / 100 mL or less, 35 mg / 100 mL or less, 34 mg / 100 mL or less, 33 mg / 100 mL or less, 32 mg / 100 mL or less, 31 mg/100 mL or less, 30 mg/100 mL or less, 29 mg/100 mL or less, 28 mg/100 mL or less, 27 mg/100 mL or less, 26 mg/100 mL or less, 25 mg/100 mL or
- Proline is an amino acid contained in nitrogen-containing raw materials such as malt, and is not used as a nutrient source by yeast in the fermentation process.
- Proline may be contained in the raw materials of the beer-taste beverage, or may be added separately in the production process (for example, purified proline).
- the proline content can be adjusted by adding diluted water or carbonated water, the type of amino acid-containing raw materials (malt, barley, corn grits, sugar solution, yeast extract, soybeans, peas, purified proline, etc.), the amount of raw materials, and the amount of enzymes.
- the content of pyroglutamic acid in the beer-taste beverage of one embodiment of the present invention makes it a beer-taste beverage that suppresses inappropriate wateriness, and has a rich taste, mouthfeel, depth of taste, and taste derived from wheat.
- it is 1 mg/L or more, preferably 3 mg/L or more, more preferably 5 mg/L or more, and still more preferably 6 mg/L or more, More preferably 7 mg/L or more, still more preferably 8 mg/L or more, still more preferably 9 mg/L or more, particularly preferably 10 mg/L or more, and 15 mg/L or more, 20 mg/L or more, 25 mg/L 30 mg/L or more, 34 mg/100 mL or more, 35 mg/L or more, 37.5 mg/L or more, 40 mg/L or more, 42.5 mg/L or more, 45 mg/L or more, 47.5 mg/L or more, 50 mg/L or more L or more,
- the content of pyroglutamic acid is 300 mg/L or less, preferably 250 mg/L or less, more preferably 242 mg/100 mL or less, and more preferably 230 mg/L.
- more preferably 200 mg/L or less still more preferably 190 mg/L or less, more preferably 185 mg/100 mL or less, more preferably 180 mg/L or less, even more preferably 170 mg/L or less, still more preferably 160 mg/L below, more preferably 150 mg/L or less, more preferably 140 mg/L or less, and particularly preferably 130 mg/L or less; It may be 105 mg/L or less, 100 mg/L or less, 95 mg/L or less, 90 mg/L or less, 85 mg/L or less, or 80 mg/L or less.
- Pyroglutamic acid may be contained in the raw material of the beer-taste beverage, or may be added separately in the production process (for example, purified pyroglutamic acid). Pyroglutamic acid content can be adjusted by adding diluted water or carbonated water, adding purified pyroglutamic acid, raw materials containing pyroglutamic acid (malt, wheat, corn grits, sugar solution, yeast extract, soybeans, peas, purified proline, etc.) type, amount of raw materials, enzymatic reaction time in the preparation process (from input of raw materials such as malt to wort production process before adding yeast), pH in preparation process, amount of acid used for pH adjustment, Timing of pH adjustment (at the time of preparation, at the time of fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), when preparing wort (including during saccharification), setting temperature and holding time for each temperature range, pre-fermentation solution original extract concentration, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration
- the total nitrogen content of the beer-taste beverage of one embodiment of the present invention is 1 mg/m from the viewpoint of making the beer-taste beverage more improved in at least one of the rich taste derived from wheat, the texture, and the thickness of the taste.
- 100 mL or more preferably 5 mg/100 mL or more, more preferably 10 mg/100 mL or more, still more preferably 15 mg/100 mL or more, particularly preferably 20 mg/100 mL or more, and 22 mg/100 mL or more, 25 mg/100 mL or more, 26 mg/100 mL or more, 27 mg/100 mL or more, 28 mg/100 mL or more, 29 mg/100 mL or more, 30 mg/100 mL or more, 31 mg/100 mL or more, 32 mg/100 mL or more, 33 mg/100 mL or more, 34 mg/100 mL or more, 35 mg/100 mL or more, 36 mg/100 mL or more, 37 mg/100
- the total nitrogen content of the beer-taste beverage of one embodiment of the present invention is 200 mg/100 mL or less, preferably 190 mg/100 mL or less, more preferably 180 mg/100 mL or less. More preferably 170 mg/100 mL or less, even more preferably 160 mg/100 mL or less, still more preferably 156 mg/100 mL or less, still more preferably 150 mg/100 mL or less, still more preferably 140 mg/100 mL or less, particularly preferably 130 mg/100 mL or less.
- the “total nitrogen content” in the present invention is the total amount of all nitrogen compounds such as proteins and amino acids.
- the total nitrogen content of the beer-taste beverage of the present invention can be controlled by adjusting the amount of raw materials that can be assimilated by yeast. Specifically, the total nitrogen content can be increased by increasing the amount of malt or the like having a high nitrogen content.
- Raw materials with a high nitrogen content include, for example, malt, soybeans, yeast extract, peas, and ungerminated grains. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pigeons, oats, soybeans, and peas.
- Other examples include corn (corn protein, etc.), rice, raw milk, skimmed milk powder, dairy ingredients such as whey, collagen protein, collagen peptide, and yeast extract.
- dairy ingredients such as whey, collagen protein, collagen peptide, and yeast extract.
- Timing proteolytic time in the mashing tank, pH in the mashing tank, pH in the mashing process (the wort manufacturing process from the addition of malt to the addition of yeast), the time of wort filtration, each time when preparing the wort Set temperature and holding time in temperature range, boiling time and pH in boiling process, original extract concentration in pre-fermentation solution, original extract concentration in fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast addition amount , yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, beer filtration conditions (flow rate, temperature, etc.
- the total nitrogen content of the beer-taste beverage according to the present invention is described in, for example, the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited and revised in 2013). can be measured by the method
- the total amount of polyphenols in the beer-taste beverage of one embodiment of the present invention is preferably 1 mass ppm or more, more preferably 4 mass ppm or more, more preferably 5 mass ppm or more, still more preferably 10 mass ppm or more, still more preferably 13 mass ppm or more, even more preferably 15 mass ppm or more, particularly preferably 20 mass ppm or more mass ppm or more, 25 mass ppm or more, 30 mass ppm or more, 35 mass ppm or more, 36 mass ppm or more, 40 mass ppm or more, 45 mass ppm or more, 50 mass ppm or more, 55 mass ppm or more, 59 mass ppm ppm or more, 65 mass ppm or more, 68 mass ppm or more, 70 mass ppm or more, 75 mass ppm or more, 80 mass ppm or more, 85 mass ppm or more, 90 mass ppm or more, 95 mass ppm or more, 100 mass ppm or
- the total polyphenol content of the beer-taste beverage of one embodiment of the present invention is, for example, 260 mass ppm or less, preferably 255 mass ppm or less, more preferably 250 mass ppm or less, and more Preferably 240 mass ppm or less, more preferably 230 mass ppm or less, particularly preferably 220 mass ppm or less, and 215 mass ppm or less, 212 mass ppm or less, 210 mass ppm or less, 205 mass ppm or less, 200 mass ppm Below, 195 mass ppm or less, 190 mass ppm or less, 185 mass ppm or less, 180 mass ppm or less, 175 mass ppm or less, 170 mass ppm or less, 165 mass ppm or less, 161 mass ppm or less, 160 mass ppm or less, 155 mass ppm Below, 150 mass ppm or less,
- polyphenol refers to a compound in which two or more hydrogen atoms in an aromatic hydrocarbon are substituted with hydroxyl groups.
- examples of polyphenols include flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins, and the like.
- the "total amount of polyphenols" in the present invention is the total amount of these polyphenols contained in the beer-taste beverage.
- Adjustment of the total amount of polyphenols can be done by adding diluted water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, and the preparation tank.
- Polyphenol polymerization conditions temperature, stirring speed, etc.
- pH in the brewing tank pH in the brewing process (wort production process from malt input to yeast addition)
- time of wort filtration when preparing wort Set temperature and holding time for each temperature range (including during saccharification), original extract concentration in pre-fermentation solution, original extract concentration in fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, beer filtration type (diatomaceous earth, membrane, sheet, cartridge, filter, etc.), activated carbon , stabilizers (silica gel, PVPP (polyvinylpolypyrrolidone), bentonite, tannin, bentonite, etc.) added during beer filtration can be appropriately set.
- stabilizers sica gel, PVPP (polyvinylpolypyrrolidone), bentonite, tannin, bentonite,
- the total amount of polyphenols in the beer-taste beverage of the present invention can be controlled by adjusting the amount of raw materials with a high polyphenol content, such as malt and malt husks. Specifically, the total amount of polyphenols can be increased by increasing the amount of raw materials such as malt with a high polyphenol content.
- malt with husks has a high nitrogen and polyphenol content
- High nitrogen content but low polyphenol content Therefore, the total nitrogen content and the total polyphenol content in the beer-taste beverage can be increased or decreased by adjusting the mixing ratio of the raw materials.
- Representative methods (1) to (4) for increasing or decreasing the total nitrogen content and the total polyphenol content are listed below. (1) Increase the total nitrogen content and total polyphenol content of beer-taste beverages by increasing the amount of malt with husks.
- the total polyphenol content of the beer-taste beverage of the present invention is described in, for example, the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited and revised in 2013). can be measured by any method.
- At least part of nitrogen or polyphenols is malt from the viewpoint of making the beverage more suitable for beer-taste beverages in at least one of rich taste, chewiness, and depth of taste. origin is preferred.
- at least part of nitrogen or polyphenols is soybeans, yeast extract, peas, corn, processed corn (corn grits etc.), wheat, wheat malt and the like.
- beer-taste beverage of one embodiment of the present invention may further contain grain-derived spirits (distilled liquor) as an alcohol component.
- spirits refer to grains such as wheat, rice, buckwheat, corn, potato, and sugarcane as raw materials, saccharified using malt or, if necessary, an enzyme agent, fermented using yeast, and then distilled.
- alcoholic beverages obtained by Grain which is a raw material for spirits, is preferably a plant belonging to the family Gramineae, and more preferably wheat.
- the sugar content of the beer-taste beverage of one embodiment of the present invention is more than 0.5 g/100 mL, 0.6 g/100 mL or more, 0.7 g/100 mL or more, and 0.8 g from the viewpoint of making the beverage satisfying to drink.
- /100 mL or more 0.9 g/100 mL or more, 1.0 g/100 mL or more, 1.1 g/100 mL or more, 1.2 g/100 mL or more, 1.3 g/100 mL or more, 1.4 g/100 mL or more, 1.5 g/ 100 mL or more, 1.6 g/100 mL or more, 1.7 g/100 mL or more, 1.8 g/100 mL or more, 1.9 g/100 mL or more, 2.0 g/100 mL or more, 2.1 g/100 mL or more, 2.2 g/100 mL 2.3 g/100 mL or more, 2.4 g/100 mL or more, 2.5 g/100 mL or more, 2.6 g/100 mL or more, 2.7 g/100 mL or more, 2.8 g/100 mL or more, 2.9 g/100 mL or more
- the upper limit of the sugar content of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but from the viewpoint of making the beverage less likely to give a feeling of fullness, for example, 15 g/100 mL or less, 14 g/100 mL or less, 13.5 g/ 100 mL or less, 13 g/100 mL or less, 12.5 g/100 mL or less, 12 g/100 mL or less, 11.5 g/100 mL or less, 11 g/100 mL or less, 10.5 g/100 mL or less, 10 g/100 mL or less, 9.9 g/100 mL or less , 9.8 g/100 mL or less, 9.7 g/100 mL or less, 9.6 g/100 mL or less, 9.5 g/100 mL or less, 9.4 g/100 mL or less, 9.3 g/100 mL or less, 9.2 g/100
- sucrose is based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labor and Welfare Notification No. 176 of 2003, Partially Revised Consumer Affairs Agency Notification No. 8 of September 27, 2013).
- Carbohydrates and more specifically, the target foods from which proteins, lipids, dietary fibers, ash, alcohol and water have been removed. Therefore, the carbohydrate content in food can be calculated by subtracting the amount of protein, lipid, dietary fiber, ash and water from the weight of the food.
- the amounts of protein, lipid, dietary fiber, ash and moisture can be measured by methods listed in the Nutrition Labeling Standards.
- the amount of protein was measured by the nitrogen quantitative conversion method
- the amount of lipid was measured by the ether extraction method
- the amount of dietary fiber was measured by the Prosky method
- the amount of ash was measured by the direct incineration method.
- the amount of water can be measured by the reduced pressure heat drying method.
- the sugar content of the beer-taste beverage of one embodiment of the present invention depends on the addition of dilution water or carbonated water, the type of enzyme, the amount of enzyme added, the timing of addition, and each temperature range when preparing the saccharified solution.
- Set temperature and holding time, composition of pre-fermentation solution original extract concentration, sugar composition, protein content, dietary fiber content, ash content, etc.
- various conditions of fermentation process oxygen concentration, ventilation conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, enzyme type, enzyme addition amount, enzyme addition timing, etc.
- cooling timing cooling temperature, cooling time, etc. can be adjusted by setting the
- the pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but from the viewpoint of improving the flavor of the beverage, it is preferably 3.0 or higher, more preferably 3.2 or higher, further preferably 3.3 or higher, and more preferably 3.3 or higher. More preferably 3.4 or more, still more preferably 3.5 or more, and 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, 4.0 or more, or 4.1 or more.
- the pH of the beer-taste beverage is preferably 5.0 or less, more preferably 4.9 or less, even more preferably 4.8 or less, and even more preferably 4.7 or less.
- Adjustment of pH includes addition of diluted water or carbonated water, type of raw materials (malt, corn grits, sugar solution, etc.), amount of raw materials, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the brewing tank.
- type of acid used for pH adjustment lactic acid, phosphoric acid , malic acid, tartaric acid, citric acid, etc.
- the ratio of the original extract concentration (X) (unit: mass %) to the appearance fermentation degree (Y) (unit: %) [ (X)/(Y)] is 1.0 or more, preferably 1.5 or more, more preferably 2.0 or more, still more preferably 2.5 or more, still more preferably 3.0 or more, and further Preferably 3.5 or more, particularly preferably 4.0 or more, and 5.0 or more, 5.8 or more, 6.0 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10 0 or more, 10.5 or more, 11.0 or more, 11.5 or more, 12.0 or more, 12.5 or more, 13.0 or more, 13.5 or more, 14.0 or more, 14.5 or more, 15 0 or more, 15.8 or more, 20.0 or more, 20.8 or more, 23.0 or more, or 30.0 or more.
- the ratio of the original extract concentration (X) (unit: mass %) and the appearance fermentation degree (Y) (unit: %) [(X) / (Y) ] is 150.0 or less, preferably 140.0 or less, more preferably 135.0 or less, even more preferably 130.0 or less, particularly preferably 125.0 or less, and 120.0 or less, 115.0 or less, 110.0 or less, 100.0 or less, 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, 50.0 or less, 45.0 or less, 40.0 or less, It may be 35.0 or less, 30.0 or less, 25.0 or less, 23.0 or less, 20.8 or less, 20.0 or less, or 15.8 or less.
- the beer-taste beverage of one embodiment of the present invention has an original extract concentration (X) (unit: % by mass) and a real extract concentration (Z) ( Unit: % by mass) ratio [(X)/(Z)] is 1.0 or more, preferably 1.1 or more, more preferably 1.2 or more, still more preferably 1.3 or more, and more more preferably 1.5 or more, particularly preferably 1.7 or more; It may be 2.6 or more, 2.7 or more, 2.8 or more, 2.9 or more, or 3.0 or more. Also, from the same point of view as above, the ratio [(X)/(Z)] between the original extract concentration (X) (unit: mass%) and the real extract concentration (Z) (unit: mass%) is 3.5.
- 3.4 or less preferably 3.4 or less, more preferably 3.3 or less, still more preferably 3.2 or less, still more preferably 3.1 or less, particularly preferably 3.0 or less, and 2 .9 or less, 2.8 or less, 2.7 or less, 2.6 or less, 2.5 or less, or 2.0 or less.
- the beer-taste beverage of one embodiment of the present invention has a proline content (A) (unit: mg/100 mL) and a total nitrogen content (B) from the viewpoint of making the beverage less watery and satisfying to drink.
- (unit: mg/100 mL) [(A)/(B)] is preferably 0.1 or more, more preferably 0.2 or more, still more preferably 0.3 or more, and 0.3 or more. 28 or more, 0.29 or more, 0.31 or more, 0.32 or more, 0.33 or more, 0.34 or more, 0.35 or more, 0.38 or more, 0.40 or more, or 0.50 or more There may be.
- the ratio of the proline content (A) (unit: mg / 100 mL) and the total nitrogen content (B) (unit: mg / 100 mL) [(A) / (B )] is preferably 0.5 or less, more preferably 0.4 or less, and still more preferably 0.3 or less.
- a beer-taste beverage of one aspect of the present invention is suitable for container packaging.
- the container include bottles, PET bottles, cans, and barrels, and cans, bottles, and PET bottles are preferable from the viewpoint of being particularly easy to carry.
- colorless and transparent bottles or PET bottles they are exposed to the light of sunlight or fluorescent lamps, unlike the case of ordinary cans or colored bottles.
- Optional additive ingredients such as grains and sweeteners that can be used in the production of the beer-taste beverage of the present invention are described in detail in "1.1 Ingredients”.
- the main raw materials of the beer-taste beverage of one embodiment of the present invention are water and malt, but it is preferable to use hops. , antioxidants, fragrances, acidulants, salts and the like may be used.
- Malt refers to the germinated, dried, and rooted barley seeds of barley, wheat, rye, oats, oats, pigeons, and oats. may In one aspect of the present invention, it is preferable to use malted barley.
- Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. There are two kinds of barley, such as two-rowed barley and six-rowed barley, and any of them may be used.
- colored malt can also be used. When using colored malt, different types of colored malt may be appropriately combined and used, or one type of colored malt may be used.
- the malt used for the beer-taste beverage of the present invention preferably has a modification of 80% or more. If the modification is less than 80%, the viscosity of the wort increases, the turbidity increases, and production efficiency such as wort filterability and beer filterability deteriorates. Therefore, it is preferable to use malt with a modification of 80% or more. Malt with a modification of 80% or more was used in Examples and Comparative Examples described later. The modification is described in MEBAK Raw Materials Barley Adjuncts Malt Hops And Hop Products Published by the Chairman Dr.
- the malt to be used is preferably appropriately selected according to the desired chromaticity of the beer-taste beverage, and the selected malt may be singly. , may be used in combination of two or more.
- Malt contains proline, pyroglutamic acid, nitrogen compounds and polyphenols. Therefore, in the present invention, in order to make the proline, pyroglutamic acid, total nitrogen content and total polyphenol content of the beer-taste beverage of the present invention within the ranges specified herein, the ratio of malt in the raw material is set to a certain value. A range is preferred.
- the malt ratio (ratio of all malt used) is preferably 5% by mass or more, and 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass % or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 51% by mass or more, 52% by mass or more, 53% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass % or more, 57 mass% or more, 58 mass% or more, 59 mass% or more, 60 mass% or more, 61 mass% or more, 62 mass% or more, 63 mass% or more, 64 mass% or more, 65 mass% or more, 66 mass% % or more, 67 mass% or more, 68 mass% or more, 69 mass% or more, 70 mass% or more, 71 mass% or more, 72 mass% or more, 73 mass% or more, 74 mass% or more, 75 mass%
- the malt ratio of the beer-taste beverage of one embodiment of the present invention is preferably less than 100% by mass, and is 99% by mass or less and 98% by mass or less.
- carbon source nitrogen source
- Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, their sugar solutions, liquid sugars containing carbon sources, etc.
- Nitrogen sources include yeast extract, soybean protein, malt, Soybeans, yeast extract, peas, wheat malt, ungerminated grains, decomposition products thereof, and the like.
- ungerminated grains examples include ungerminated barley, wheat, rye, oats, oats, pigeons, oats, rice (white rice, brown rice, etc.), corn, korian, potato, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and the like. Starches obtained from these grains and extracts thereof may also be used.
- Fruits, fruit skins, barks, leaves, flowers, stems, roots, and seeds of plants other than gramineous plants such as wheat that can be used as raw materials can be appropriately selected.
- plants other than gramineous plants include citrus fruits, soft fruits, herbs, and spices.
- citrus include orange, yuzu, lemon, lime, mandarin orange, grapefruit, Iyokan, kumquat, kabosu, bitter orange, shikuwasa, and sudachi.
- Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat grapes, and cassis.
- Herbs and spices include coriander, pepper, fennel, Sichuan pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berry, allspice, vanilla, elderberry, grains of paradise, anise, and star anise. mentioned. These may be used as they are, may be used after pulverization, may be used in the form of extracts extracted with an extraction solvent such as water or ethanol, or may be used in the form of squeezed juices (such as fruit juice). You may These may be used alone or in combination of two or more.
- the above can be used as appropriate according to consumer tastes, but in order to enjoy the refreshing and refreshing taste of beer, the above citrus fruits, soft fruits, herbs, and spices should not be used as raw materials, or the amount used should be should be minimized.
- cassis imparts an unsuitable milky flavor to beer, it is preferable not to use cassis or cassis juice as a raw material, or to minimize the amount used.
- hops used in one aspect of the present invention include pellet hops, powdered hops, hop extracts, and the like.
- processed hops such as isoformed hops and reduced hops may be used.
- the amount of hops to be added is appropriately adjusted, but is preferably 0.0001 to 1% by mass relative to the total amount of the beverage.
- a beer-taste beverage using hops as a raw material is a beverage containing iso- ⁇ acids, which are components derived from hops.
- Sweeteners include commercially available saccharified solutions obtained by decomposing grain-derived starch with acids or enzymes, sucrose, commercially available starch syrups and other sugars, trisaccharides and higher sugars, sugar alcohols, isomerized sugar, natural sweeteners such as stevia, etc. ingredients, artificial sweeteners, and the like.
- the form of these saccharides may be liquid such as solution, or solid such as powder.
- artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotam
- water-soluble dietary fibers examples include indigestible dextrin, polydextrose, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, and the like, from the viewpoint of versatility such as stability and safety. , indigestible dextrin or polydextrose are preferred.
- bitterness is preferably imparted by hops or the like, but a bittering agent or bitterness-imparting agent may also be used.
- the bittering agent or bitterness imparting agent is not particularly limited, and those used as bitterness imparting agents in ordinary beer and low-malt beer can be used.
- Incense Ganoderma lucidum, Bay laurel, Ganoderma lucidum, Quasin, Citrus extract, Bitter gourd extract, Coffee extract, Tea extract, Bitter gourd extract, Lotus germ extract, Kidachi aloe extract, Ganoderma lucidum extract, Reishi extract, Laurel extract sage extract, caraway extract, wormwood extract, absinthine, alginic acid and the like.
- the antioxidant is not particularly limited, and those used as antioxidants in ordinary beer and low-malt beer can be used, for example, ascorbic acid, erythorbic acid, catechin, and the like.
- Flavors are not particularly limited, and common beer flavors can be used. Beer flavors are used to impart a beer-like flavor, and include brewing components and the like generated by fermentation. A beer-taste beverage contains ethyl acetate produced by alcoholic fermentation, and the ethyl acetate functions as a flavoring agent. Therefore, when alcoholic fermentation is involved in the production process of a beer-taste beverage, there is little need to separately add a beer flavor, but a beer flavor may be added as desired.
- Beer flavors other than ethyl acetate include esters and higher alcohols, and specific examples include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, and isoamyl propionate.
- the acidulant is not particularly limited as long as it is a substance having a sour taste. salt.
- phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid or salts thereof are preferred, and phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid or these is more preferred, and phosphoric acid, lactic acid or salts thereof are particularly preferred.
- These acidulants may be used alone or in combination of two or more.
- the blending amount of the acidulant is preferably 50 to 3000 mass ppm, more preferably 100 to 2800 mass ppm, still more preferably 200 to 2600 mass ppm.
- preservatives examples include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate.
- a commercially available preparation such as Strong Samprezer (a mixture of sodium benzoate and butyl benzoate, manufactured by San-Eigen FFI Co., Ltd.) may be used.
- These preservatives may be used alone or in combination of two or more.
- the amount of the preservative is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, still more preferably 15 to 1000 mass ppm, still more preferably 20 to 900 mass ppm.
- salts include sodium chloride, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, trisodium citrate and the like. These salts may be used alone or in combination of two or more.
- Carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention may be carbon dioxide contained in raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide. may Since the beer-taste beverage of one embodiment of the present invention undergoes alcoholic fermentation, the carbon dioxide gas generated in this fermentation process can be used as it is, but the amount of carbon dioxide gas may be adjusted by adding carbonated water as appropriate. .
- the carbon dioxide gas concentration of the beer-taste beverage of one embodiment of the present invention is preferably 0.30 (w/w)% or more, more preferably 0.35 (w/w)% or more, and even more preferably 0.40 (w/w)% or more. /w)% or more, more preferably 0.42 (w/w)% or more, particularly preferably 0.45 (w/w)% or more, and preferably 0.80 (w/w) % or less, more preferably 0.70 (w/w) % or less, even more preferably 0.60 (w/w) % or less, even more preferably 0.57 (w/w) or less, particularly preferably 0.57 (w/w) % or less.
- the carbon dioxide gas concentration is measured by immersing the container containing the target beverage in a water tank at 20°C for 30 minutes or longer while occasionally shaking the beverage to adjust the temperature of the beverage to 20°C, and then measuring the gas volume. It can be measured using an apparatus (eg, GVA-500 (manufactured by Kyoto Electronics Industry Co., Ltd.)).
- the carbon dioxide pressure of the container-packed beverage may be appropriately adjusted within the above range of the carbon dioxide gas concentration. 0 kg/cm 2 or less, 4.5 kg/cm 2 or less, or 4.0 kg/cm 2 or less, and 0.20 kg/cm 2 or more, 0.50 kg/cm 2 or more, or 1.0 kg/cm 2 This is the above, and any of these upper and lower limits may be combined.
- the carbon dioxide pressure of the beverage is 0.20 kg/cm 2 or more and 5.0 kg/cm 2 or less, 0.50 kg/cm 2 or more and 4.5 kg/cm 2 or less, or 1.0 kg/cm 2 or more4.
- the gas pressure refers to the gas pressure within the container, except in special cases.
- the pressure is measured by a method well known to those skilled in the art. For example, after fixing a sample heated to 20° C. to a gas pressure gauge, open the stopcock of the gas pressure gauge once to release the gas, close the stopcock again, and can be measured using a method of reading the value when the pointer reaches a certain position by shaking the pointer, or using a commercially available gas pressure measuring device.
- additives may be added to the beer-taste beverage of one embodiment of the present invention, as necessary, as long as the effects of the present invention are not impaired.
- additives include coloring agents, foaming agents, fermentation accelerators, yeast extracts, protein substances such as peptide-containing substances, and seasonings such as amino acids.
- a coloring agent is used to impart a beer-like color to a beverage, and caramel coloring and the like can be used.
- the foam-forming agent is used to form a beer-like foam in a beverage or to retain the foam of the beverage.
- Proteins, peptide-containing substances such as collagen peptides, yeast extracts, raw materials derived from milk, and the like can be used as appropriate. Fermentation promoters are used to promote fermentation by yeast. For example, yeast extract, bran ingredients such as rice and wheat, vitamins, minerals, etc. can be used alone or in combination.
- the beer-taste beverage of one aspect of the present invention may be a packaged beverage packed in a container.
- Containers of any shape and material may be used for packaged beverages, and examples of containers include bottles, cans, barrels, and PET bottles. Bottles and PET bottles are preferred.
- the present invention also relates to a method for producing a beer-taste beverage.
- the malt ratio is 5% by mass or more and less than 100% by mass
- the alcohol content is 1.0 (v/v)% or more and 4.5 (v/v). % or less, wherein the apparent degree of fermentation is adjusted to 5% or more and less than 65%.
- the manufacturing method of one embodiment of the present invention may include the following steps (1) to (3). Step (1): A step of subjecting raw materials to at least one of saccharification, boiling, and removal of solids to obtain a pre-fermentation liquid.
- Step (2) A step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid.
- Step (3) A step of adding yeast to the cooled pre-fermentation solution obtained in step (2) and performing alcoholic fermentation.
- the production method of one aspect of the present invention may have a step of confirming and/or adjusting the alcohol content and the appearance degree of fermentation, in addition to the above steps (1) to (3). This step will be described later as step (4). Note that the production method of one embodiment of the present invention does not include a dealcoholization step.
- Step (1) is a step of obtaining a pre-fermentation liquid by subjecting various raw materials to at least one of saccharification treatment, boiling treatment, and solid content removal treatment.
- various raw materials including water and malt are put into a brewing kettle or a brewing tank, and if necessary, before fermentation, polysaccharides that promote changes in ingredients derived from raw materials.
- Enzymatic agents such as degrading enzymes and proteolytic enzymes may be added.
- Examples of the enzymatic agent include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, glucosidase, xanthine oxidase, transglucosidase, glucoamylase, and uricase. These enzymatic agents may be heat-resistant or non-heat-resistant.
- the type of enzymatic agent can be properly used according to the timing of addition and the process of addition.
- said enzyme agent may be used individually by 1 type, and may use 2 or more types together.
- a mixture of various raw materials is subjected to a saccharification treatment by heating to saccharify the starch of the raw materials.
- the degree of saccharification in the saccharification treatment is not particularly limited.
- all starch may be saccharified, or a portion thereof may be saccharified.
- the temperature and time of the saccharification treatment are adjusted appropriately taking into account the type of malt used, the ratio of malt, water and raw materials other than malt, the type and amount of enzymes used, the concentration of the original extract in the final beverage, etc. preferably.
- the saccharification treatment temperature is 55 to 80° C.
- the saccharification treatment time is 1 to 240 minutes from the viewpoint of adjusting the appearance fermentation degree of the beer-taste beverage to the above range. Saccharification treatment at 76 to 85° C. is preferred in order to further lower the degree of fermentation in appearance. After the saccharification treatment, filtration is performed to obtain a saccharified liquid.
- the saccharified liquid is preferably subjected to boiling treatment.
- hops, a bittering agent, etc. as raw materials when performing this boiling treatment, it is preferable to add these.
- Hops, bittering agents, etc. may be added between the start of boiling of the saccharified liquid and before the end of boiling.
- a pre-fermentation solution may be prepared by adding hot water to malt extract, adding hops, a bittering agent, etc., and subjecting the mixture to boiling treatment.
- liquid sugar containing carbon sources nitrogen sources as amino acid-containing raw materials other than wheat or malt
- hops preservatives
- sweeteners water-soluble dietary fiber
- bittering agents Alternatively, a bitterness-imparting agent, an antioxidant, a flavoring agent, an acidulant, salts, etc. may be mixed with warm water to prepare a liquid sugar solution, and the liquid sugar solution may be boiled to prepare a pre-fermentation liquid. good.
- hops When hops are used, they may be added before the boiling process, or may be added between the start of boiling the liquid sugar solution and before the end of boiling.
- Step (2) is a step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid.
- the product is transferred to a whirlpool and cooled to 0 to 23°C.
- the concentration of the original extract may be adjusted by removing solids such as solidified proteins. Through such treatment, a cooled pre-fermentation liquid is obtained.
- Step (3) is a step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to perform alcoholic fermentation.
- the yeast used in this step can be appropriately selected in consideration of the type of fermented beverage to be produced, the desired flavor and fermentation conditions, etc. Top-fermenting yeast may be used, and bottom-fermenting yeast may be used. good.
- the yeast may be added to the raw material in the form of a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the pre-fermentation solution. Alternatively, after centrifugation, the supernatant may be completely removed and added.
- the amount of yeast to be added to the stock solution can be set as appropriate, and is, for example, about 5 ⁇ 10 6 cells/mL to 1 ⁇ 10 8 cells/mL.
- fermentation temperature and fermentation period when alcohol fermentation is performed can be set as appropriate, but from the viewpoint of adjusting the degree of appearance fermentation, for example, fermentation is performed under conditions of 8 to 25 ° C. and 5 to 10 days. is preferred.
- the temperature (increase or decrease) or pressure of the fermented liquid may be changed during the fermentation process.
- the appearance fermentation degree of beer-taste beverages can be adjusted by appropriately setting the type, amount and timing of addition of polysaccharide-degrading enzymes such as transglucosidase and amylase. It can also be adjusted by increasing or decreasing the temperature) or changing the pressure.
- the yeast may be removed with a filter or the like, and additives such as water, flavor, acidulant, and pigment may be added as necessary.
- additives such as water, flavor, acidulant, and pigment may be added as necessary.
- Step (4) is a step of checking and/or adjusting the alcohol content and the apparent degree of fermentation.
- the alcohol content and appearance fermentation degree can be determined by appropriately setting the types of raw materials and their blending amounts, preparation conditions (timing of addition of raw materials, etc.), yeast species, fermentation conditions, etc. in steps (1) and (2). Adjustable. Therefore, in step (4), it is preferable to measure these values and confirm whether they are within the above ranges. If it is out of the range, it is preferable to make adjustments by adding an alcohol raw material or by dilution. In addition, in this step, it is preferable to adjust the alcohol content by diluting by adding water or carbonated water.
- Adjustment of alcohol content and appearance fermentation degree may be performed in parallel with step (1), step (2) and / or step (3), or may be performed between step (1) and step (2). It may be carried out between step (2) and step (3), or may be carried out after step (3). In addition, confirmation of the alcohol content and the appearance degree of fermentation may be performed at any of the above timings.
- the beer-taste beverage thus obtained is filled in a predetermined container and distributed on the market as a product.
- the method for packing the beer-taste beverage into a container is not particularly limited, and a container-packing method well known to those skilled in the art can be used.
- the beer-taste beverage is filled and sealed in the container by the container-packing process.
- a container of any shape and material may be used in the container filling step, and examples of the container are as described above.
- the present invention also relates to a method for improving flavor of beer-taste beverage.
- the malt ratio is 5% by mass or more and less than 100% by mass
- the alcohol content is 1.0 (v/v)% or more and 4.5 (v/v)%. )% of the beer-taste beverage, wherein the appearance fermentation degree is adjusted to 5% or more and less than 65%.
- the "flavor" of a beer-taste beverage includes the umami of barley, the rich taste derived from barley, the texture, and the thickness of the taste.
- "improved flavor” or “improved flavor” refers to a beverage adjusted so that the malt ratio, alcohol content, and appearance fermentation degree satisfy the above ranges. It means that at least one of increasing the rich taste derived from barley, improving the chewiness of the drink, and suppressing the wateriness is achieved as compared with a drink without barley.
- the yeast After brewing yeast (bottom-fermenting yeast) is added to the pre-fermentation solution thus obtained and fermented for about one week, the yeast is removed by filtration to adjust the extract after an aging period of about one week. Water was added to prepare a beer-taste beverage.
- the amount and type of raw materials such as malt, liquid sugar, hops, etc., mashing pattern, type of proteolytic enzyme, amount and timing of addition, temperature range when preparing wort. Setting temperature, holding time, pH adjustment, turbidity at the time of wort filtration, hop addition timing, boiling time, fermentation conditions, etc. are set as appropriate, and the malt ratio, original extract concentration, and real extract concentration shown in Tables 1 to 3. , proline content, pyroglutamic acid content, total nitrogen content, total polyphenol content, alcohol content and sugar content.
- Suitable barley taste like a beer-taste drink ⁇ “3.0”: A very strong taste of barley suitable for a beer-taste beverage is felt. ⁇ “2.5”: A suitable barley taste that is typical of beer-taste beverages is felt strongly. ⁇ “2.0”: Appropriate barley taste that is typical of beer-taste beverages can be felt. - “1.5”: The suitable barley taste typical of beer-taste beverages is not felt so much. ⁇ “1.0”: Almost no suitable barley taste typical of a beer-taste beverage can be felt. [Suitable drinkability like a beer-taste drink] - "3.0”: Very strong feel of a beer-taste drink. - "2.5”: Strong feel of a beer-taste drink.
- the malt ratio in the beer-taste beverage is 5% by mass or more and less than 100% by mass
- the alcohol content is 1.0 (v/v)% or more and less than 4.5 (v/v)%
- the appearance fermentation degree is 5% or more and less than 65%
- it has "a suitable barley taste like a beer-taste beverage” and "a suitable texture like a beer-taste beverage", but “water unsuitable for beer-taste beverages”. It was possible to provide a beverage in which "taste" was suppressed.
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2023534392A JP7395794B2 (ja) | 2021-12-27 | 2022-12-26 | ビールテイスト飲料 |
JP2023201685A JP2024027125A (ja) | 2021-12-27 | 2023-11-29 | ビールテイスト飲料 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2021212820 | 2021-12-27 | ||
JP2021-212820 | 2021-12-27 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2023127771A1 true WO2023127771A1 (ja) | 2023-07-06 |
Family
ID=86999220
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2022/047814 WO2023127771A1 (ja) | 2021-12-27 | 2022-12-26 | ビールテイスト飲料 |
Country Status (3)
Country | Link |
---|---|
JP (2) | JP7395794B2 (zh) |
TW (1) | TW202340447A (zh) |
WO (1) | WO2023127771A1 (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2017195801A (ja) * | 2016-04-26 | 2017-11-02 | サッポロビール株式会社 | ビールテイスト飲料の製造方法及びビールテイスト飲料 |
JP2018029563A (ja) * | 2016-08-26 | 2018-03-01 | キリン株式会社 | 低糖質ビールテイスト発酵アルコール飲料 |
JP2020195318A (ja) * | 2019-05-31 | 2020-12-10 | サントリーホールディングス株式会社 | ビールテイスト飲料 |
JP2021013343A (ja) * | 2019-07-12 | 2021-02-12 | サントリーホールディングス株式会社 | ビールテイスト飲料、およびビールテイスト飲料の製造方法 |
-
2022
- 2022-12-26 WO PCT/JP2022/047814 patent/WO2023127771A1/ja active Application Filing
- 2022-12-26 TW TW111149893A patent/TW202340447A/zh unknown
- 2022-12-26 JP JP2023534392A patent/JP7395794B2/ja active Active
-
2023
- 2023-11-29 JP JP2023201685A patent/JP2024027125A/ja active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2017195801A (ja) * | 2016-04-26 | 2017-11-02 | サッポロビール株式会社 | ビールテイスト飲料の製造方法及びビールテイスト飲料 |
JP2018029563A (ja) * | 2016-08-26 | 2018-03-01 | キリン株式会社 | 低糖質ビールテイスト発酵アルコール飲料 |
JP2020195318A (ja) * | 2019-05-31 | 2020-12-10 | サントリーホールディングス株式会社 | ビールテイスト飲料 |
JP2021013343A (ja) * | 2019-07-12 | 2021-02-12 | サントリーホールディングス株式会社 | ビールテイスト飲料、およびビールテイスト飲料の製造方法 |
Non-Patent Citations (1)
Title |
---|
WADA KENTARO: "Study on Brewing Beer with Saitama Yeast", 1 January 2020 (2020-01-01), pages 27 - 29, XP093073819, Retrieved from the Internet <URL:https://www.pref.saitama.lg.jp/documents/187463/r01-07-saitamakoubobee> * |
Also Published As
Publication number | Publication date |
---|---|
JPWO2023127771A1 (zh) | 2023-07-06 |
TW202340447A (zh) | 2023-10-16 |
JP2024027125A (ja) | 2024-02-29 |
JP7395794B2 (ja) | 2023-12-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP2023118832A (ja) | ビールテイスト飲料 | |
JP2024027170A (ja) | ビールテイスト飲料 | |
JP2024027171A (ja) | ビールテイスト飲料 | |
JP7217335B1 (ja) | ビールテイスト飲料 | |
WO2023120560A1 (ja) | ビールテイスト飲料 | |
WO2022196549A1 (ja) | 上面発酵ビールテイスト飲料 | |
WO2022196547A1 (ja) | ビールテイスト飲料 | |
WO2022196548A1 (ja) | ビールテイスト飲料 | |
JP2022162515A (ja) | ビールテイスト飲料 | |
JP7395794B2 (ja) | ビールテイスト飲料 | |
JP7442744B2 (ja) | ビールテイスト飲料 | |
JP7312237B1 (ja) | ビールテイスト飲料 | |
JP7217334B1 (ja) | ビールテイスト飲料 | |
JP7392207B2 (ja) | ビールテイスト飲料 | |
JP7217333B1 (ja) | ビールテイスト飲料 | |
JP7392206B2 (ja) | ビールテイスト飲料 | |
JP7488965B2 (ja) | ビールテイスト飲料 | |
JP7511767B2 (ja) | ビールテイスト飲料 | |
WO2023100911A1 (ja) | ビールテイスト飲料 | |
WO2023100913A1 (ja) | ビールテイスト飲料 | |
WO2023127711A1 (ja) | ビールテイスト飲料 | |
JP2024084858A (ja) | ビールテイスト飲料 | |
WO2023190443A1 (ja) | ビールテイスト飲料 | |
JP2023097135A (ja) | 炭酸飲料 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WWE | Wipo information: entry into national phase |
Ref document number: 2023534392 Country of ref document: JP |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 22915994 Country of ref document: EP Kind code of ref document: A1 |