JP6605033B2 - Beer-taste beverage - Google Patents

Description

  The present invention relates to a beer-taste beverage.

  As consumers' health-consciousness increases, demand for low-calorie and low-sugar products such as beer, sparkling liquor, and beer-taste beverages is increasing. As specific examples, demand for various types of beer-taste beverages such as light beer and calorie-cut type or sugar-cut type beer-taste beverages is increasing. In addition, the demand for non-alcohol beer-taste beverages with low alcohol content or 0.00% alcohol is increasing due to stricter penalties for drunk driving due to the revision of the Road Traffic Law. Accordingly, various proposals have been made to provide beer-taste beverages that are health-oriented but do not impair the harmony of taste.

  For example, Patent Document 1 discloses that wort, a pH adjuster, and a nucleic acid-based seasoning component, which has a pH of less than 4.0, include wort, a pH adjuster, and a nucleic acid-based seasoning component for the purpose of reducing or mitigating acidity with a pH adjuster. Fermented beer-flavored malt beverage, wherein the concentration of the nucleic acid-based seasoning component in the beverage is 0.8 to 18 mg / L, and the acidity of the pH adjuster is reduced or alleviated by the nucleic acid-based seasoning component. Beverages have been proposed.

Japanese Patent No. 5301404

  However, if the sugar of the beer-taste beverage is cut, the taste is reduced. Therefore, a beer-taste beverage from which the sugar is cut is required to further improve the taste. Therefore, it was found that when a purine body known as an umami component was added, the taste could be imparted, but if the content of the purine body was high, the refreshing aftertaste was impaired.

  This invention makes it a subject to provide the beer taste drink which has favorable flavor, without impairing the refreshing of a aftertaste, restraining saccharide | sugar and providing taste.

  As a result of extensive research by the present inventors, the purine body, sugar, and pH of beer-taste beverages are kept within a specific range, so that the sugar is suppressed and the refreshing aftertaste is impaired while imparting a taste. First, they found knowledge that improves the balance of beverages.

  That is, the present invention has a purine body content of 0.5 to 5 mg / 100 mL, a sugar content of 0.5 g / 100 mL or less, and a pH of 3.0 to 4.0. About.

  ADVANTAGE OF THE INVENTION According to this invention, it is possible to provide a beer-taste beverage having a good flavor without deteriorating the refreshing aftertaste while suppressing sugar and imparting a taste.

  The beer-taste beverage (hereinafter also simply referred to as “beverage”) according to the present invention is characterized in that the purine content, the sugar content, and the pH are within a specific range as described below.

  The beer-taste beverage according to the present invention includes pudding. In the present invention, the purine refers to four purine bases of adenine, xanthine, guanine, and hypoxanthine. Purine content in beverages is, for example, a method of detecting using LC-MS / MS after hydrolysis with perchloric acid (“Guide for microanalysis of purine bodies in alcoholic beverages”, Japan Food Analysis Center, Internet <URL: http://www.jfrl.or.jp/item/nutrition/post-31.html>, August 2015 search). The content of purine bodies in beverages refers to the total amount of purine bases when two or more purine bodies are used.

  Content of the purine body in the beer taste drink which concerns on this invention is 0.5-5 mg per 100 mL of drinks. The content of the purine body is 0.5 mg / 100 mL or more from the viewpoint of imparting sufficient taste to the beverage, preferably 1.0 mg / 100 mL or more, more preferably 1.5 mg / 100 mL or more, and a refreshing aftertaste. From the viewpoint of superiority, it is 5 mg / 100 mL or less, preferably 4.5 mg / 100 mL or less, and more preferably 4.0 mg / 100 mL or less.

  The sugar content in the beer-taste beverage according to the present invention is 0.5 g / 100 mL or less per 100 mL of beverage. The beer-taste beverage according to the present invention desirably has a low sugar content in accordance with recent low sugar tastes. Therefore, from such a viewpoint, the saccharide content is preferably 0.4 g / 100 mL or less, more preferably 0.3 g / 100 mL or less. Moreover, although a minimum in particular is not set, Usually, it is about 0.1g / 100mL, for example, may be 0.15g / 100mL or more, and may be 0.2g / 100mL or more.

  The saccharide in the present invention refers to a saccharide based on the nutrition labeling standard for food (2003, Ministry of Health, Labor and Welfare Notification No. 176). Specifically, the saccharide refers to a product obtained by removing protein, lipid, dietary fiber, ash, alcohol and water from food. In addition, the amount of carbohydrate in food is calculated by subtracting the amount of protein, lipid, dietary fiber, ash, and moisture from the weight of the food. In this case, the amounts of protein, lipid, dietary fiber, ash, and moisture are measured by the methods listed in the nutrition labeling standards. Specifically, the amount of protein is measured by the nitrogen quantitative conversion method, and the amount of lipid is measured by the ether extraction method, chloroform / methanol mixed solution extraction method, gel bell method, acid decomposition method or rosese gottlieb method, and the amount of dietary fiber Is measured by high performance liquid chromatograph method or Prosky method, ash content is measured by ashing method with magnesium acetate, direct ashing method or ashing method with sulfuric acid, and water content is Karl Fischer method, drying aid Measured by a method, a vacuum heating drying method, a normal pressure heating drying method or a plastic film method.

The amount of carbon dioxide contained in the beer-taste beverage is represented by the carbon dioxide pressure of the beverage, and this is not particularly limited as long as the effect of the present invention is not hindered. Typically, the upper limit of the carbon dioxide gas pressure of beverage 4.0 kg ^/ cm 2, was 3.4 kg / cm ^2, or 2.8 kg / cm ^2, the lower limit is 0.2kg ^/ cm 2, 0.9kg ^/ cm ² or 1.5 kg / cm ² , and any of these upper and lower limits may be combined. For example, carbon dioxide gas pressure of the beverage, 0.2 kg / cm ² or more 4.0 kg / cm ² or less, 0.2 kg / cm ² or more 3.4 kg / cm ² or less, 0.9 kg / cm ² or more 2.8 kg / cm ² or less, or 1.5 kg / cm ² or more 2.8 kg / cm ² may be less.

  The gas pressure in this specification means the gas pressure in a container except a special case. The pressure is measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C. to a gas internal pressure gauge, once opening the stopcock of the gas internal pressure gauge, venting the gas, closing the stopcock again, Is used to read the value when the pointer reaches a certain position, or using a commercially available gas pressure measuring device (for example, Kyoto Electronics Industry Co., Ltd. [Gas Volume Measuring Device GVA-500A] etc.) Can be measured.

  The beer-taste beverage of the present invention may contain an appropriate amount of components known in the art, in addition to the above-described ones.

  The beer-taste beverage of the present invention has a pH at 20 ° C. of 3.0 to 4.0. From the standpoint of overall harmony of taste, the pH is 3.0 or more, preferably 3.4 or more, pH 4.0 or less, and preferably pH 3.8 or less.

  The beer taste drink which concerns on this invention can be manufactured similarly to a common beer taste drink. As one of the production modes, a production process of a general non-fermented non-alcohol beer-taste beverage is shown below. By not having a fermentation process with yeast, non-alcohol beer-taste beverages such as non-alcohol beer can be easily produced. General non-fermented non-alcohol beer-taste beverages may or may not use malt as a raw material and can be produced as follows.

  Non-alcoholic beer-taste beverages produced using malt as a raw material are first made from wheat such as malt, as well as other grains, starch, sugars, bitters, or coloring materials and water as necessary. If necessary, an enzyme such as amylase is added to the mixture to be gelatinized and saccharified, followed by filtration to obtain a saccharified solution. If necessary, add hops, bitters, etc. to the saccharified solution and boil, and remove solids such as coagulated protein in the clarification tank. As an alternative to this saccharified solution, hops may be added to the malt extract added with warm water and boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. Known conditions may be used as conditions in the saccharification process, boiling process, solid content removal process, and the like. After boiling, the obtained wort is filtered, and carbon dioxide gas is added to the obtained filtrate. Then, the container is filled and the target non-alcohol beer-taste drink is obtained through a sterilization process.

  When producing non-alcohol beer-taste beverages that do not use malt as a raw material, first, liquid sugar containing carbon source, nitrogen source as amino acid-containing material other than wheat or malt, hop, pigment, etc. are mixed with warm water And a liquid sugar solution. The liquid sugar solution is boiled. When using hops as a raw material, the hops may be mixed with the liquid sugar solution during boiling, not before the start of boiling. Carbon dioxide gas is added to the liquid sugar solution after boiling. Then, the container is filled and the target non-alcohol beer-taste drink is obtained through a sterilization process. Regardless of whether it is a non-alcoholic beverage or an alcohol-containing beverage, if it is produced without using malt as a raw material, a beer-taste beverage that does not contain wheat-derived components is obtained, which is preferable from the viewpoint of suppressing the odor characteristic of unfermented wort.

  The purine body content may be adjusted by adjusting the amount of raw materials such as wheat and hops containing the purine body, or may be adjusted by purine body removal processes such as activated carbon treatment and zeolite treatment. However, both may be adjusted in combination. The raw material of the purine body is not particularly limited, but other than those derived from wheat or hops, for example, any one of yeast extract, soybean protein degradation product, pea protein degradation product, and corn protein degradation product You may add what concerns the combination of purine bodies derived from 1 type, or purine bodies derived from 2 or more types. Among these, the thing containing the purine body derived from a yeast extract from a flavor viewpoint is preferable. As a yeast extract, KYRY HY-YEST etc. can be used.

  As used herein, “beer-taste beverage” refers to a carbonated beverage having a beer-like flavor. That is, the beer-taste beverage of this specification includes all beer-flavored carbonated beverages unless otherwise specified. The present invention is preferably a beverage having an alcohol content of less than 1 v / v% (sometimes simply referred to as “%”), particularly a substantially non-alcoholic beverage, The alcohol content is preferably 0.005% or less, more preferably substantially free of alcohol. Here, a beverage (non-alcoholic beverage) in an aspect substantially free of alcohol does not exclude a beverage containing a very small amount of alcohol that cannot be detected. Beverages having an alcohol content of 0.0% by rounding off, especially beverages having an alcohol content of 0.00% by rounding off, are included in the non-alcoholic beverage. Examples of the beer-taste beverage of the present invention include non-alcohol beer-taste beverages and beer-taste soft drinks. Here, “alcohol content (alcohol content)” means the content of ethanol and does not include aliphatic alcohol.

  The alcohol content of the beer-taste beverage of the present invention means the alcohol content (v / v%) in the beverage, and can be measured by any known method. Can be measured. Specifically, a sample obtained by removing carbon dioxide from a beverage by filtration or ultrasonic waves is prepared, the sample is subjected to direct-fire distillation, and the density of the obtained distillate at 15 ° C. is measured. Converted using “Table 2 Conversion Table of Alcohol Content, Density (15 ° C) and Specific Gravity (15/15 ° C)”, which is an appendix of the 19th National Tax Agency Instructions, revised on June 22, 2007 Can be obtained. When the alcohol concentration is a low concentration of less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used.

(calorie)
It is desirable that the beer-taste beverage according to the present invention has low calories in accordance with recent low calorie preferences. Therefore, the number of calories in the beer-taste beverage of the present invention is preferably less than 5 kcal / 100 mL, more preferably less than 4 kcal / 100 mL, and even more preferably less than 3 kcal / 100 mL.

  The number of calories contained in the beverage is basically calculated according to “Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards” published in relation to the health promotion method. That is, in principle, the amount of each quantified nutrient component is converted into an energy conversion factor (protein: 4 kcal / g, lipid: 9 kcal / g, carbohydrate: 4 kcal / g, dietary fiber: 2 kcal / g, alcohol: 7 kcal / g, organic acid: 3 kcal / g). For details, refer to “Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards”.

  A specific method for measuring the amount of each nutrient component contained in the beverage may be in accordance with various analysis methods described in the “Health Promotion Method“ Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards ””. Or if you ask the Japan Food Analysis Center, you can know the amount of heat and / or the amount of each nutrient.

(hop)
In the beer-taste beverage of the present invention, hops can be used as part of the raw material. Since the flavor tends to be similar to beer, it is desirable to use hops as part of the raw material. When using hops, normal pellet hops, powder hops, and hop extracts used in the production of beer and the like can be appropriately selected and used according to the desired flavor. Moreover, you may use hop processed goods, such as an isolation hop and a reduction | restoration hop. These are included in the hops in the present invention. Moreover, although the addition amount of hop is not specifically limited, Typically, it is about 0.0001-1 mass% with respect to drink whole quantity.

(Other raw materials)
In this invention, you may use another raw material as needed in the range which does not prevent the effect of this invention. For example, sweeteners (including high-intensity sweeteners), flavors, colorants such as caramel pigments, plant-extracted saponin substances such as soybean saponin and quilla saponin, plant proteins and peptides such as corn and soybean, bovine serum Protein-based substances such as albumin, seasonings such as dietary fibers and amino acids, antioxidants such as ascorbic acid, and various acidulants can be used as necessary within the range that does not interfere with the effects of the present invention.

  Thus, the beer-taste beverage of the present invention is obtained.

(Packed beverage)
The beer-taste beverage of the present invention can be packaged. The form of the container is not limited at all, and can be filled into a sealed container such as a bottle, a can, a barrel, or a plastic bottle to make a beverage with a container.

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not restrict | limited to the following Example.

<Evaluation of Purin>
Purine is detected by LC-MS / MS after hydrolysis with perchloric acid (“Guide for microanalysis of purines in alcoholic beverages”, Japan Food Analysis Center, Internet <URL: http: / /www.jfrl.or.jp/item/nutrition/post-31.html>, retrieved in August 2015).

<Evaluation of carbohydrates>
For the measurement of carbohydrates, a calculation formula based on the nutrition labeling standard (2003 Ministry of Health, Labor and Welfare Notification No. 176) was used.

<Evaluation of flavor>
In this specification, the flavor of the beer taste drink was evaluated by the sensory test by a scoring method. Four expert panelists evaluated the beer-like flavors of the thickness of the taste, the refreshing aftertaste, and the overall evaluation including them, on a 5-point scale. The average score of the evaluation points was calculated with “very good” = 5 points, “good” = 4 points, “normal” = 3 points, “bad” = 2 points, and “very bad” = 1 point. If the average score is 3.0 or more, there is no problem as a beverage, but 4.0 or more is preferable. The comprehensive evaluation is a comprehensive evaluation of whether there is no negative flavor in addition to the thickness of the taste and the refreshing aftertaste.

Examples 1-6 and Comparative Examples 1-4
<Manufacture of beer-taste beverages>
The beer-taste beverages shown in Tables 1 and 2 were prepared as follows.

  A dietary fiber solution (Matsutani Chemical Fiber Sol II), a yeast extract (Kerry HY-YEST504) solution, caramel color, and isoalpha acid were dissolved in 100 ° C. warm water. A fragrance and lactic acid were added, the liquid volume was adjusted with carbonated water, and an appropriate amount of carbon dioxide gas was added to obtain a beer-taste beverage having an alcohol content of 0.00 v / v%. The blending amount is 0.02% by mass of caramel color, 0.007% by mass of isoalpha acid, and 0.06% by mass of fragrance. The sugar and purine concentrations and pH were as shown in Tables 1 and 2.

  About the obtained beer taste drink, the flavor was evaluated by the said evaluation method. The results are shown in Tables 1 and 2.

  It can be seen from Comparative Examples 1 and 3 and Examples 1 and 4 that the pH of the beer-taste beverage is 4.0 or less, which is preferable for refreshing aftertaste and comprehensive evaluation. Moreover, it turns out that it is preferable in comprehensive evaluation that pH is 3.0 or more from Comparative Examples 2 and 4 and Examples 3 and 6. When the pH is 2.8, even if the thickness of the taste and the refreshment of the aftertaste are well evaluated, the acidity is too strong and the overall balance of the flavor is poor.

  The beer-taste beverage of the present invention has a beer-taste that does not impair the refreshing aftertaste while imparting a taste by suppressing sugars, and can provide a new taste as a taste product.

Claims (3)

A beer-taste beverage having a purine content of 0.5 to 5 mg / 100 mL, a carbohydrate content of 0.5 g / 100 mL or less, and a pH of 3.0 to 4.0 (however, soy peptide A beer-taste beverage, wherein the purine body contains a purine body derived from a yeast extract.   The beer-taste drink of Claim 1 which does not contain a wheat origin component. The beer-taste drink of Claim 1 or 2 whose alcohol content is less than 1 v / v%.