JP6889988B2 - Beverage - Google Patents

Description

The present invention relates to beverages.

As a method for improving the flavor of a non-alcoholic beer-taste beverage, for example, Patent Document 1 discloses a low-extract non-alcoholic beer-taste beverage containing a certain concentration of dietary fiber and minerals.

Japanese Unexamined Patent Publication No. 2015-226489

In beverages such as non-alcoholic beer-taste beverages containing iso-alpha acid, the quality of the acidity deteriorates, that is, the acidity lacks mellowness, which has been found by the present inventors as a new problem. ..

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a beverage having a mild acidity while containing iso-alpha acid.

The present invention provides beverages containing isoalpha acids, 80-180 ppm by weight calcium, and 0-50 ppm by weight magnesium. The beverage of the present invention has a mild acidity due to the calcium content of 80 to 180 mass ppm and the magnesium content of 0 to 50 mass ppm.

In the above beverage, the content of iso-alpha acid may be 3 mass ppm or more. As a result, the effect of imparting a mellow acidity to the beverage is more exerted.

The beverage may further contain an sour substance. This makes it possible to impart a more mellow acidity to the beverage.

In the above beverage, the content of the acid substance may be 60 to 720 mass ppm in terms of citric acid. This makes it possible to impart a more mellow acidity to the beverage.

The beverage may be a non-alcoholic beer-taste beverage.

The present invention also comprises a step of adding iso-alpha acid, a step of adjusting the calcium content to 80 to 180 mass ppm, and a step of adjusting the magnesium content to 0 to 50 mass ppm. I will provide a. The method for producing a beverage of the present invention can impart a mellow acidity to the beverage by including the above steps.

The present invention also imparts a mellow acidity to a beverage containing iso-alpha acid, comprising adjusting the calcium content to 80-180 mass ppm and the magnesium content to 0-50 mass ppm. Provide a method.

According to the present invention, it is possible to provide a beverage having a mild acidity and a method for producing the same. Further, according to the present invention, it is possible to provide a method for imparting a mellow acidity to a beverage.

Hereinafter, embodiments for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

The beverage according to the present embodiment contains iso-alpha acid, has a calcium content of 80 to 180 mass ppm, and has a magnesium content of 50 mass ppm or less.

In the present specification, calcium is ^{synonymous with calcium ion (Ca 2+} ), and magnesium is synonymous with magnesium ion (Mg ²⁺ ).

As used herein, mass ppm ^{means 10-4} % by mass.

In the beverage according to the present embodiment, the calcium content is preferably, for example, 90 mass ppm or more, more preferably 100 mass ppm or more, and more preferably 105 mass ppm, from the viewpoint of imparting a more mellow acidity. The above is more preferable. Further, it is preferably 160 mass ppm or less, more preferably 145 mass ppm or less, and further preferably 135 mass ppm or less.

In the beverage according to the present embodiment, the magnesium content is preferably, for example, 30 mass ppm or less, more preferably 10 mass ppm or less, and substantially, from the viewpoint of imparting a more mellow acidity. It is more preferable that it does not contain magnesium, and it is particularly preferable that it does not contain magnesium (0 mass ppm).

The content of calcium and magnesium is, for example, "8.12 Inorganic substances" of the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], revised in 2013). It can be measured by the method described in.

Iso-alpha acid is an isomerized α-acid contained in hops, which is a source of bitterness. When the beverage contains iso-alpha acid, a beer-like bitterness is imparted. The content of iso-alpha acid may be usually 3 mass ppm or more, preferably 10 mass ppm or more. On the other hand, the upper limit of the content of iso-alpha acid is, for example, preferably 50 mass ppm or less, and more preferably 30 mass ppm or less, from the viewpoint of imparting a more mellow acidity.

The content of iso-alpha acid is, for example, "8.25 Iso-α" of the revised BCOJ beer analysis method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], revised in 2013). Acid, alpha acid-can be measured by the method described in "HPLC method".

The beverage according to this embodiment may contain an sour substance. As used herein, the sour substance refers to a substance that imparts sourness to food or enhances sourness of food. Examples of acid substances include citric acid, tartaric acid (DL-tartaric acid, L-tartaric acid), lactic acid, phosphoric acid, malic acid (DL-malic acid), adipic acid, gluconic acid, gluconodeltalactone, succinic acid, and acetic acid. (Glacial acetic acid), tartaric acid, and salts thereof (sodium salt, potassium salt, etc.) can be mentioned. Among them, citric acid, tartaric acid, lactic acid, phosphoric acid, malic acid, and salts thereof (sodium salt, potassium salt, etc.) are preferable, and citric acid and lactic acid are more preferable, from the viewpoint of imparting a more mellow acidity. As the sour substance, one kind may be used alone, or two or more kinds may be used in combination.

In the beverage according to the present embodiment, the content of the acid substance is preferably 360 mass ppm or more, and more preferably 480 mass ppm or more, in terms of citric acid, from the viewpoint of imparting a more mellow acidity. .. Further, it is preferably 720 mass ppm or less, and more preferably 600 mass ppm or less. When two or more kinds of sour substances are contained, it means the total content of each sour substance. In the present specification, the citric acid conversion amount means an amount converted from the acidity of each acid substance based on the acidity of citric acid. Specifically, the citric acid equivalent amount corresponding to 100 mass ppm of tartrate is 130 mass ppm, the citric acid equivalent amount corresponding to 100 mass ppm of lactic acid is 120 mass ppm, and the citric acid equivalent to 100 mass ppm of phosphoric acid. The acid equivalent is 200 mass ppm, and the citric acid equivalent corresponding to 100 mass ppm of malic acid is 125 mass ppm.

The content of sour substances before conversion is "8.24.2" of the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], revised in 2013). It can be measured by the method described in "Capillary Electrophoresis".

The beverage according to the present embodiment may contain additives such as grain-derived components, dietary fiber, sweeteners, colorants, flavors, minerals (excluding calcium and magnesium) as long as the effects according to the present invention are not impaired. ..

Examples of grain-derived components include wheat (barley, wheat, malt, etc.), beans (soybeans, etc.), rice, potatoes (potato, sweet potato, etc.), corn, and extracts thereof. Examples of dietary fiber include indigestible dextrin and polydextrose. Examples of the sweetener include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch, acesulfam K, sucralose, and aspartame. Examples of the colorant include caramel color, crocin color, fruit juice color, vegetable color, and synthetic color. Examples of the flavor include beer flavor. Examples of minerals include sodium and potassium.

The beverage according to the present embodiment may be a non-alcoholic beer-taste beverage. In the present specification, the non-alcoholic beer-taste beverage is substantially alcohol-free and exhibits a beer-like taste and aroma, and gives the drinker the feeling of drinking beer when drinking. Refers to beverages. The alcohol concentration of the non-alcoholic beer taste beverage may be less than 1% by volume, for example, 0.5% by volume or less, 0.1% by volume or less, less than 0.005% by volume, and does not contain alcohol at all. May be good. In the present specification, alcohol means ethanol unless otherwise specified.

The non-alcoholic beer-taste beverage may be effervescent or non-effervescent. ^{Non-foamable means that the gas pressure at 20 ° C. is less than 0.049 MPa (0.5 kg / cm 2} ), and foamable means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm 2). ² ) It means that it is more than that. In the case of foamability, the upper limit of the gas pressure may be about ^{0.294 MPa (3.0 kg / cm 2).}

The method for producing a beverage according to the present embodiment includes a step of adding iso-alpha acid, a step of adjusting the calcium content to 80 to 180 mass ppm, and a step of adjusting the magnesium content to 0 to 50 mass ppm. Including. The method for producing a beverage according to the present embodiment can impart a mellow acidity to the beverage by including the above steps.

Examples of the step of adding the iso-alpha acid include a step of adding a commercially available iso-alpha acid and a step of adding an iso-alpha acid obtained by adding hops and isomerizing the α-acid by heating or the like. As the hops, dried hops, hop pellets, hop extracts (including isolated hop products) and the like can be used.

Examples of the step of adjusting the calcium content to 80 to 180 mass ppm include a step of adding a calcium source so as to be 80 to 180 mass ppm. Examples of the calcium source include calcium chloride and calcium sulfate.

Examples of the step of adjusting the magnesium content to 0 to 50% by mass include a step of adding a magnesium source as necessary so as to have a magnesium content of 0 to 50% by mass. Examples of the magnesium source include magnesium sulfate.

Specifically, the beverage according to the present embodiment contains, for example, an iso-alpha acid, a calcium source, and, if necessary, a magnesium source, an acidulant, and other additives in a raw material liquid such as water. It can be produced by putting it in a compounding tank or the like, stirring it, and dissolving it. The obtained beverage may be subjected to carbon dioxide gas addition, filtration, sterilization and the like, if necessary.

As the acidulant, a commercially available acidulant may be added as an acidulant, or an acid substance contained in a raw material liquid (for example, wort) such as water containing a grain-derived component may be used.

The beverage according to the present embodiment may be provided in a container. As the container, a known container used for alcoholic beverages can be used, and examples thereof include plastic containers such as cans, bottles and PET bottles, paper containers and pouch containers.

The beverage according to the present embodiment has an effect of having a mild acidity. Therefore, as one embodiment of the present invention, the beverage containing iso-alpha acid is mellow, which comprises adjusting the calcium content to 80 to 180 mass ppm and adjusting the magnesium content to 0 to 50 mass ppm. A method of imparting a strong acidity is provided.

Hereinafter, the present invention will be described in more detail based on Examples. However, the present invention is not limited to the following examples.

[Test Example 1: Effect of iso-alpha acid in non-alcoholic beer-taste beverage]
An sour substance (404 mass ppm as lactic acid (485 mass ppm as citric acid equivalent)) was added to carbonated water, and a certain amount of dietary fiber, sugars, caramel color and fragrance were further added. Sensory evaluation was performed on the obtained beverage and each beverage prepared by adding hop extract as iso-alpha acid to the beverage so as to have the content shown in Table 1. The unit of the content of each component in the table is mass ppm.
The sensory evaluation was conducted by a panel of 6 trained people on a 5-point scale (5: very strong, 4: strong, 3: normal, 2) for each item of miscellaneous taste, acidity intensity, and mellow acidity. : Weak, 1: Very weak), and the average value was used as the evaluation score. The results are shown in Table 1.

As the content of iso-alpha acid increased, the mellow acidity became weaker, and it became clear that the non-alcoholic beer-taste beverage containing iso-alpha acid had a problem that the acidity lacked mellowness.

[Test Example 2: Effect of calcium in non-alcoholic beer-taste beverage]
To carbonated water, add an acid substance (404 mass ppm as lactic acid (485 mass ppm as citric acid equivalent)) and hop extract (11 mass ppm as iso-alpha acid), and further add dietary fiber, sugar, caramel color and flavor. A certain amount was added. The same as in Test Example 1 except that the number of panels was 7 for the obtained beverage and each beverage prepared by adding calcium chloride as calcium to the beverage so as to have the content shown in Table 2. Sensory evaluation was performed by the method. The results are shown in Table 2. The unit of the content of each component in the table is mass ppm.

Beverages 2-4 to 2-7 having a calcium content in the range of 81.6 to 163.3 mass ppm had a mild acidity. On the other hand, the 2-1 and 2-2 beverages having a calcium content in the range of 0 to 27.2 mass ppm have a weak mild acidity, and the calcium content is 190.5 mass ppm 2-8. The taste of the beverage became stronger.

[Test Example 3: Effect of magnesium in non-alcoholic beer-taste beverage]
To carbonated water, an acid substance (404 mass ppm as lactic acid (485 mass ppm as citric acid equivalent)), hop extract (mass 11 ppm as iso-alpha acid) and calcium chloride (108.8 mass ppm as calcium) were added. Further, dietary fiber, sugar, caramel color and fragrance were added in a certain amount. The same as in Test Example 1 except that the number of panels was 7 for each of the obtained beverages and each beverage prepared by adding magnesium sulfate as magnesium to the beverage so as to have the content shown in Table 3. Sensory evaluation was performed by the method. The results are shown in Table 3. The unit of the content of each component in the table is mass ppm.

As the magnesium content increased, the miscellaneous taste became stronger, while the mild acidity became weaker.

[Test Example 4: Effect of acid substances in non-alcoholic beer-taste beverages]
Hop extract (11 mass ppm as iso-alpha acid) and calcium chloride (108.8 mass ppm as calcium) were added to carbonated water, and a certain amount of dietary fiber, sugars, caramel color and fragrance were further added. For each beverage prepared by adding lactic acid as an acid substance to the obtained beverage so as to have the content shown in Table 4, sensory evaluation was performed by the same method as in Test Example 1 except that the number of panels was 7. Was done. The results are shown in Table 4. The unit of the content of each component in the table is mass ppm.

All of the beverages had a mellow acidity, and in particular, the beverages of 4-2 to 4-5 having an acid substance content in the range of 378 to 697 mass ppm had a more mellow acidity. ..

Claims (4)

A non-alcoholic beer-taste beverage containing iso-alpha acid, 80 to 180 mass ppm of calcium , 0 to 50 mass ppm of magnesium , and 360 to 720 mass ppm of lactic acid in terms of citric acid. The beverage according to claim 1, wherein the content of iso-alpha acid is 3 mass ppm or more. The step of adding iso-α acid, the step of adjusting the calcium content to 80 to 180 mass ppm, the step of adjusting the magnesium content to 0 to 50 mass ppm , and the step of adjusting the lactic acid content as the citric acid equivalent amount. A method for producing a non-alcoholic beer-taste beverage, which comprises a step of adjusting to 360 to 720 mass ppm. Includes adjusting the calcium content to 80-180 mass ppm, the magnesium content to 0-50 mass ppm, and the lactic acid content to 360-720 mass ppm in terms of citric acid . A method of imparting a mellow acidity to a non-alcoholic beer-taste beverage containing iso-alpha acid.