JP2017006077A - Beer taste beverage having beer-like bitterness and after-sharpness - Google Patents

Abstract

A beer-taste beverage having beer-like bitterness and aftertaste is provided. A beer-taste beverage comprising 0.3-5 ppm quassin and / or 0.5-5 ppm quinine. [Selection figure] None

Description

  The present invention relates to a beer-taste beverage having beer-like bitterness and sharpness and a method for producing the same.

  A beer-taste beverage refers to a beverage having a beer-like flavor, and exhibits a beer-specific taste and aroma obtained when ordinary beer is produced, that is, when beer is produced based on fermentation by yeasts or the like. is there. Regarding beer-taste beverages, a taste that is as close as possible to beer is demanded, and in developing beer-taste beverages, it has become a problem to reproduce the original bitterness and sharpness of beer with beer-taste beverages. Also, in the prescription design of beer-taste beverages, when the amount of hops used is reduced, or when all or part of the fermentation process is omitted by adding an alcohol component separately, etc. In addition, when the use of malt or hops is omitted, the bitterness and post-crimping felt with beer is impaired.

  There have already been several reports on techniques for imparting bitterness to beer-taste beverages. For example, a technique using tea flower and / or tea flower extract instead of hop (Patent Document 1), a technique using α acid concentrate (Patent Document 2), a technique using naringin (Patent Document 3), and bitterness such as caffeine A technique using Pt (patent document 4), a technique using gentiooligosaccharide and quassin (patent document 5), and the like have been reported.

  However, even if bitterness can be imparted to beer-taste beverages by these techniques, it has been difficult to reproduce the taste like beer reminiscent of hops, with a balance between bitterness and post-crime.

JP2013-102750A JP-T-2004-502422 Japanese Patent Laying-Open No. 2015-006141 Japanese Patent Laying-Open No. 2015-027309 JP 2014-128251 A

  An object of the present invention is to provide a beer-taste beverage having beer-like bitterness and sharpness, and a method for producing the same.

  The present inventors have found beer-like bitterness similar to that of hops, and beer-taste beverages to which these ingredients are added exhibit a taste like beer reminiscent of hops, with a balance between bitterness and sharpness. I found out. The present invention is based on these findings.

That is, the present invention includes the following inventions.
(1) A beer-taste beverage comprising 0.3 to 5 ppm quassin and / or 0.5 to 5 ppm quinine.
(2) The beer taste according to (1), further comprising at least one bitter material selected from the group consisting of black tea polyphenol, naringin, dandelion, assembly, guarana, yuzu polyphenol, chlorogenic acid and grape seed extract Beverages.
(3) The beer-taste beverage according to (1) or (2), which has a pH of 3.0 to 4.5.
(4) Of (1) to (3), comprising at least one substance selected from the group consisting of lactic acid, citric acid, phosphoric acid, malic acid, succinic acid, gluconic acid, phytic acid and salts thereof The beer taste drink in any one.
(5) The beer-taste beverage according to any one of (1) to (4), which contains substantially no hop-derived isoalpha acid.
(6) The beer-taste beverage according to any one of (1) to (5), which is an alcoholic beverage.
(7) The beer-taste beverage according to (6), comprising at least one kind of distilled liquor selected from the group consisting of raw alcohol, spirits, vodka, rum, tequila, gin and shochu as an alcohol component.
(8) A method for producing a beer-taste beverage having beer-like bitterness and post-crime, comprising a step of adding 0.3 to 5 ppm of quasine and / or 0.5 to 5 ppm of quinine.
(9) A method for imparting beer-like bitterness and post-crisis to a beer-taste beverage, comprising the step of adding 0.3 to 5 ppm quasine and / or 0.5 to 5 ppm quinine to the beverage, Method.

  The present invention is advantageous in that it makes it possible to provide a beer-taste beverage having a bitter taste and post-criterness like beer than conventional beer-taste beverages. Moreover, even if it does not use the hop which becomes normally essential as a raw material of a beer taste drink, it is advantageous at the point which became possible to give the beer taste bitterness and aftertaste to a beer taste drink. In particular, according to the present invention, although the purine body is reduced, it is possible to meet the needs of consumers of beer-taste beverages having a taste like beer reminiscent of hops, with a balance between bitterness and post-crisis. This is advantageous.

Detailed description of the invention

Definitions “Beer-taste beverage” in the present invention refers to a beverage having a beer-like flavor. “Beer-like flavor” means that when a normal beer is produced, that is, when the beer is produced based on fermentation by yeast or the like, the beverage exhibits a taste and aroma peculiar to beer. . Unless otherwise specified, the beer-taste beverage of the present invention includes any beverage regardless of the presence or absence of a fermentation process using yeast. Here, the “fermentation step” refers to a step in which a microorganism such as yeast produces a metabolite such as alcohol by decomposing organic matter.

  The beer-taste beverage of the present invention may or may not contain alcohol. The alcohol concentration of the beer-taste beverage when it contains alcohol is not particularly limited, but is preferably 0.01 v / v% or more and 10 v / v% or less, more preferably 1 v / v% or more and 8 v / v%. Or less, more preferably 2 v / v% or more and 7 v / v% or less. On the other hand, when alcohol is not included, the beer-taste beverage may be a non-alcohol beer-taste beverage having an alcohol concentration of 0.00 v / v%. According to a preferred embodiment of the present invention, the beer-taste beverage of the present invention is an alcoholic beverage, more preferably a non-fermented alcoholic beverage.

Beer-taste beverage According to the present invention, a beer-like bitterness can be imparted by adding quassin and / or quinine in the process of producing a beer-taste beverage.

  The quassin is a white, bitter crystalline crystalline substance extracted from oyster mushroom, and the compound name is 2,12-dimethoxypiclaisa-2,12-diene-1,11,16. -Trione (2,12-dimethoxypicrasa-2,12-diene-1,11,16-trione).

  Any quasins used in the present invention can be used as long as they are suitable for food production. For example, a quasine-containing bittering agent marketed for food additives can be used.

  The concentration ((w / v) ppm) of quassin in the beer-taste beverage of the present invention is 0.3 ppm or more and 5 ppm or less, preferably 0.3 ppm or more and 4 ppm or less, more preferably 0 with respect to the total capacity of the beer-taste beverage. .3 ppm or more and 3 ppm or less. Here, the concentration of quassin is defined in ppm, which means the weight (mg) of quassin added per total volume (L) of the beer-taste beverage.

  The concentration of quassin in a beer-taste beverage was obtained by fractionating quassin while monitoring the effluent obtained by applying to a silica gel column (mobile phase: chloroform, methanol) using chloroform and methanol as the mobile phase again at UV254 nm, After dilution with methanol, it can be measured by high performance liquid chromatography (LC-10AVPsystem, manufactured by Shimadzu Corporation) with a detection wavelength of 255 nm.

  Quinine is an alkaloid extracted from quina bark, and the compound name is 6-methoxyquinolin-4-yl) [(2S, 4S, 5S) -5-vinyl-1-aza-bicyclo [2. 2.2] Oct-2-yl]-(R) -methanol ((6-Methoxyquinolin-4-yl) [(2S, 4S, 5R) -5-vinyl-1-aza-bicyclo [2.2.2] oct -2-yl]-(R) -methanol).

  Any quinine used in the present invention can be used as long as it is suitable for food production. For example, a quinine-containing bittering agent marketed for food additives can be used.

  The concentration ((w / v) ppm) of quinine in the beer-taste beverage of the present invention is 0.5 ppm or more and 5 ppm or less, preferably 0.5 ppm or more and 3 ppm or less, more preferably with respect to the total capacity of the beer-taste beverage. Is 0.5 ppm or more and 1.5 ppm or less. Here, the concentration of quinine is specified in ppm, which means the weight (mg) of quinine added per total volume (L) of the beer-taste beverage.

  The concentration of quinine in the beer-taste beverage of the present invention is determined by high performance liquid chromatography (UV detection) using a polymer-based reverse phase chromatography column such as Shodex column Asahipak ODP-50 6D and an alkaline eluent adjusted to about pH 9. Instrument).

  The beer-taste beverage of the present invention is at least one bitter taste selected from the group consisting of black tea polyphenol, naringin, dandelion, assembly, guarana, yuzu polyphenol, chlorogenic acid, and grape seed extract in addition to quassin and / or quinine In the case of comprising a material (hereinafter referred to as “other bitter material”), the amount of tea polyphenol added is preferably 0.4 ppm or more and 4 ppm or less, more preferably of the beer-taste beverage, relative to the total capacity of the beer-taste beverage. It is 0.6 ppm or more and 3.2 ppm or less with respect to the total volume, and the addition amount of naringin is preferably 0.5 ppm or more and 5 ppm or less with respect to the total volume of the beer-taste beverage, and more preferably the total volume of the beer-taste beverage 0.7ppm or more and 4ppm or less The added amount of Dandelion is preferably 0.5 ppm to 5 ppm with respect to the total capacity of the beer-taste beverage, more preferably 0.7 ppm to 4 ppm with respect to the total capacity of the beer-taste beverage. Is preferably 0.5 ppm or more and 5 ppm or less with respect to the total capacity of the beer-taste beverage, more preferably 0.7 ppm or more and 4 ppm or less with respect to the total capacity of the beer-taste beverage. Preferably, it is 1 ppm or more and 10 ppm or less with respect to the total volume of the beer-taste beverage, more preferably 1.2 ppm or more and 8 ppm or less with respect to the total volume of the beer-taste beverage, and the addition amount of yuzupolyphenol is preferably beer-taste beverage 1 ppm to 10 ppm with respect to the total capacity of Preferably, it is 1.2 ppm or more and 8 ppm or less with respect to the total volume of the beer-taste beverage, and the addition amount of chlorogenic acid is preferably 1 ppm or more and 10 ppm or less with respect to the total volume of the beer-taste beverage, more preferably beer-taste beverages. 1.2 ppm or more and 8 ppm or less with respect to the total volume of the beer, and the added amount of grape seed extract is preferably 1 ppm or more and 10 ppm or less with respect to the total volume of the beer-taste beverage, more preferably the total volume of the beer-taste beverage. On the other hand, it is 1.2 ppm or more and 8 ppm or less.

  Other bitterness materials used in the present invention are materials well known to those skilled in the art, and any material suitable for food production can be used. For example, these other bitter ingredients are commercially available as food additives, and such food additives can be suitably used in the present invention.

  According to a preferred embodiment of the present invention, by adjusting the pH of the beer-taste beverage of the present invention within a predetermined pH range, it is possible to further enhance the bitterness and post-crisis like beer. The pH range of the beer-taste beverage of the present invention is preferably 3.0 or more and 4.5 or less, more preferably 3.5 or more and 4.5 or less, and further preferably 3.5 or more and 4.0 or less.

  The pH of the beer-taste beverage of the present invention can be adjusted preferably with acidulants such as lactic acid, citric acid, phosphoric acid, malic acid, succinic acid, gluconic acid, phytic acid, or combinations thereof.

  According to a preferred embodiment of the present invention, the beer-taste beverage of the present invention is a beer-taste beverage substantially free of hop-derived isoalpha acid. In this embodiment, “substantially free of hop-derived isoα acid” means that substantially no hop is used as a raw material for beer-taste beverages, and as a result, no hop-derived isoα acid is used. It means that the concentration is less than a threshold that cannot be recognized as bitterness even if it is not included. Most preferably, the beer-taste beverage of the present invention is produced without using any hops and does not contain any hop-derived isoalpha acids. On the other hand, in the beer-taste beverage of the present invention, isoalpha acids other than those existing by using hops as raw materials, for example, isoalpha acids previously isolated from hops, synthesized isoalpha acids, etc. , May be included.

  When the beer-taste beverage of the present invention is a non-fermented alcoholic beverage, the beer-taste beverage of the present invention can contain distilled liquor prepared in advance as an alcohol component. Such a distilled liquor is not particularly limited, and examples thereof include raw alcohol, spirits, vodka, rum, tequila, gin, and shochu.

Manufacturing method of beer taste drink The beer taste drink of this invention can be manufactured by adding the process of adding the above-mentioned quasine and / or quinine during the process of the manufacturing method of a normal beer taste drink. In a preferred embodiment of the present invention, hops are not used as a raw material in the production of the beer-taste beverage of the present invention.

  The manufacturing method of the beer taste drink which passes through a fermentation process is well known in this technical field, and is not restrict | limited in particular. A beer-taste beverage is obtained, for example, in a fermentation process or fermentation process in which a fermentation beer yeast is added to a pre-fermentation solution prepared from a brewing raw material such as a carbon source, a nitrogen source, hops, or water to ferment the pre-fermentation solution. Storage process for storing the fermented liquid at low temperature, filtration of the aged liquid obtained in the storage process to remove yeast, insoluble components, etc., the filtrate obtained in the filtration process can, bottle, barrel, etc. The final product can be obtained through a filling step of filling the container.

  Moreover, the process of adding 1 or 2 or more of an alcohol component (for example, distilled liquor), a sour agent, a fragrance | flavor, and a sweetener can also be added before and after the filtration process of the above-mentioned manufacturing method as needed. Preferably, a ripening liquid to be a so-called happoshu using a brewing raw material with a low malt use rate is prepared according to the above method, and distilled liquor, fragrance, and acidulant are added and mixed to the beer taste after filtration and filling. Beverages can be produced.

  In the method for producing a beer-taste beverage of the present invention that undergoes a fermentation process, the addition timing of quassin and / or quinine is not particularly limited, but preferably it is added before the fermentation process or before and after the filtration process.

  The manufacturing method of the beer taste drink which does not pass through a fermentation process is well known in this technical field, and is not restrict | limited in particular. For beer-taste beverages, for example, a preparation process for preparing raw materials, additives, etc., a filtration process for filtering the preparation liquid obtained in the preparation process, and filling the filtrate obtained in the filtration process into containers such as cans, bottles, and barrels The final product can be obtained through a filling step.

  Moreover, the process of adding 1 or 2 or more of an alcohol component (for example, distilled liquor), a sour agent, a fragrance | flavor, and a sweetener can also be added before and after the filtration process of the above-mentioned manufacturing method as needed.

  As a preferred embodiment of a method for producing a beer-taste beverage that does not undergo a fermentation process, a production method that does not include a step of charging malt or other grain-based raw materials can be mentioned. Specifically, raw materials that can reproduce the taste, aroma, chromaticity, etc. of malt as a brewing raw material are dissolved in water, and distilled liquor, fragrance, acidulant, etc. are added to this, mixed, A beer-taste beverage can be produced by filtration and filling.

  In the method for producing a beer-taste beverage of the present invention that does not go through the fermentation step, the addition timing of quassin and / or quinine is not particularly limited, but it is preferable to add it before and after the filtration step.

  In the method for producing a beer-taste beverage of the present invention, it is preferable to adjust pH to a predetermined range as described above. Although this pH adjustment process may be performed at any time during the production process of the beer-taste beverage of the present invention, it is preferably performed before and after the filtration process.

  The present invention will be described based on the following examples, but the present invention is not limited to these examples.

Example 1: Single evaluation of each bitter material (1) Sample preparation Beer-taste beverage (mixed with sparkling liquor and barley spirits, flavor, sour agent (85% phosphoric acid (manufactured by Phosphor Chemical Industries)) 50% lactic acid (manufactured by Pulac Co., Ltd.)) The final alcohol concentration is 2.6 v / v%.) Weigh and add each bitter material to the dough so that the bitterness can be judged. Samples were prepared. Isomerized hop extract was used as a positive control test for bitter ingredients. In this way, each sample to the test sections 1-14 was obtained.

(2) Sensory evaluation As evaluation items for sensory evaluation, two items, bitterness like beer and post-crimp like beer, were set. The specific evaluation criteria for each evaluation item are shown below.
a. Bitter taste like beer: A refreshing bitter taste like beer. 1: Not felt at all. 2: I don't feel much. 3: I can feel it. 4: Feels somewhat strong. 5: Feels strong enough. 10-level evaluation (0.5 increments) of 1 to 5 is performed.
b. Beer-like crisp: A flavor that has an appropriate acidity, an unpleasant astringency, and a little miscellaneous taste, and a beer-like crispness. 1: Not felt at all. 2: I don't feel much. 3: I can feel it. 4: Feels somewhat strong. 5: Feels strong enough. 10-level evaluation (0.5 increments) of 1 to 5 is performed.
c. Overall rating: A hop-like beer-like taste that balances bitterness and sharpness. 1: I can't feel it. 2: I can feel it. 3: Feels somewhat strong. 4: Feels strong enough. Perform a four-level evaluation (in steps of 1.0) 1 to 4.

  In the sensory evaluation, the evaluation result of the sample to which the isomerized hop extract of the positive control test was added, as an evaluation standard value, as shown in Table 1 in the following (3) results, bitter taste like beer: 5 points, post-crisis like beer: 5 points, comprehensive evaluation: 4 points were set, and the evaluation of each other sample was performed by attaching an evaluation score relative to this evaluation standard value. The sensory evaluation was performed by a trained panel of five people. Values obtained by averaging the evaluation scores of each panel are shown in Table 1-1 and Table 1-2.

(3) Evaluation results The sensory evaluation results are shown in Table 1-1 and Table 1-2 together with the types of each bitter taste material. About the bitter taste like beer and the sharpness like beer, an average of 3.0 or more was judged to be effective. In addition, the overall evaluation judged that an average of 2.5 or more was effective.

  As a result of evaluating whether the bitterness felt by the beer-taste beverage alone or the post-crime can be felt using 14 kinds of materials that impart a bitter taste to the beer-taste alcoholic beverage, each of Kwashin (Test Zone 2) and Quinine (Test Zone 3) was evaluated. When added, bitterness like beer and sharpness were felt. On the other hand, the sample to which other materials were added alone had a weak post-crimp and a different evaluation from the taste like beer.

Example 2: Evaluation of bitter ingredients combination (1) Preparation of sample Beer-taste beverage (mixed with sparkling liquor and barley spirits, flavor, acidulant (85% phosphoric acid (manufactured by phosphorus chemical industry)), 50% lactic acid (manufactured by Pulac Co., Ltd.). The final alcohol concentration is 2.6 v / v%.) The dough is made of quassin and quinine, or quasine and quinine combined with other materials. The sample was prepared by adding and mixing. At the time of adding these bitterness materials, an amount sufficient to determine the bitterness of each bitterness material was added. Isomerized hop extract was used as a positive control test for bitter ingredients. In this way, each sample of the test sections 15-27 was obtained.

(2) Sensory evaluation Using the same technique as Example 1, it was carried out by 5 trained panels. However, the overall evaluation was an 8-level evaluation (0.5 increments) of 1 to 4 described in Example 1.

(3) Evaluation results The sensory evaluation results are shown in Table 2-1 and Table 2-2 together with the types of each bitter material. About the bitter taste like beer and the sharpness like beer, an average of 3.0 or more was judged to be effective. In addition, the overall evaluation judged that an average of 2.5 or more was effective.

  The combination of quassin and quinine obtained beer-like bitterness, post-crisis, and overall evaluation as compared to the case where it was evaluated alone in Example 1 (Test Section 16). In addition to quassin and quinine, addition of black tea polyphenol, naringin, dandelion, assembly, guarana, yuzu polyphenol, chlorogenic acid, or grape seed extract, a bitter taste like beer and post-crimp was felt (test groups 17-24). ). However, none surpassed the combination of quassin and quinine (test groups 17-24). On the other hand, when bitter herb, orange, and gentian extract were added, the bitterness and post-crime like beer were not felt (test sections 25-27).

Example 3: Evaluation of influence by pH (1) Preparation of sample Beer-taste beverage (mixed with sparkling liquor and barley spirits, flavor, acidulant (85% phosphoric acid (manufactured by phosphorus chemical industry), 50 (The final alcohol concentration is 2.6 v / v%.) Add quassin and quinine to the dough and mix, and use phosphoric acid to adjust the predetermined pH of each test section. To prepare a sample. In this way, each sample of the test sections 28-33 was obtained.

(2) Sensory evaluation Using the same technique as Example 1, it was carried out by 5 trained panels. However, the overall evaluation was an 8-level evaluation (0.5 increments) of 1 to 4 described in Example 1.

(3) Evaluation results Table 3 shows the sensory evaluation results together with the pH of each sample solution. About the bitter taste like beer and the sharpness like beer, an average of 3.0 or more was judged to be effective. In addition, the overall evaluation judged that an average of 2.5 or more was effective.

  In the combination of quassin and quinine, by setting the pH in the range of 3.0 to 4.5, the bitterness and post-crime like beer were strongly felt, and the overall evaluation was also high (test sections 29 to 32).

Claims (9)

  A beer-taste beverage comprising 0.3-5 ppm quassin and / or 0.5-5 ppm quinine.   The beer-taste beverage according to claim 1, further comprising at least one bitter material selected from the group consisting of black tea polyphenol, naringin, dandelion, assembly, guarana, yuzu polyphenol, chlorogenic acid and grape seed extract.   The beer taste drink according to claim 1 or 2 whose pH is 3.0-4.5.   4. At least one substance selected from the group consisting of lactic acid, citric acid, phosphoric acid, malic acid, succinic acid, gluconic acid, phytic acid and salts thereof, according to any one of claims 1 to 3. The described beer-taste beverage.   The beer taste drink as described in any one of Claims 1-4 which does not contain the iso alpha acid derived from a hop substantially.   The beer-taste drink according to any one of claims 1 to 5, which is an alcoholic drink.   The beer-taste beverage according to claim 6, comprising at least one kind of distilled liquor selected from the group consisting of raw alcohol, spirits, vodka, rum, tequila, gin and shochu as the alcohol component.   A method for producing a beer-taste beverage having beer-like bitterness and post-crimp, comprising the step of adding 0.3 to 5 ppm quasine and / or 0.5 to 5 ppm quinine.   A method for imparting beer-like bitterness and post-crime to a beer-taste beverage, comprising the step of adding 0.3 to 5 ppm of quasine and / or 0.5 to 5 ppm of quinine to the beverage.