JP7000005B2 - Fermented beer-like sparkling beverage - Google Patents

Description

The present invention relates to a beer-like sparkling beverage that does not have malt or hop-derived off-flavour.

Beer is a typical alcoholic beverage that has been loved all over the world for a long time. In addition, as a new alcoholic beverage following beer, beer-like effervescent beverages using various auxiliary raw materials other than malt such as low-malt beer are being actively developed. Most of the drinkability and richness peculiar to beer depend on the flavor components derived from malt and hops.

On the other hand, malt also contains many components of peculiar odors called "malt odor" and "grain odor", and this malt off-flavor is a sensual problem in malt beverages made from malt. It has become. In particular, in fermented malt beverages whose main characteristics are a feeling of thirst and drinkability, malt off-flavour tends to work more negatively. Hops also have peculiar off-flavors such as trans-2-nonenal (E2N) and 3-methyl-2-buten-1-thiol (MBT), which are called "fishy odors", and the off-flavors are particularly particular. This is remarkable in non-fermented beer-like effervescent beverages produced without undergoing a fermentation process.

As a beer-like effervescent beverage that does not use malt or hops, for example, Patent Document 1 describes a method for producing a non-fermented beer-like effervescent beverage in which a polypeptide, a bitterness component, a sweetness component, and an alcohol are mixed and then carbon dioxide gas is added. , Patent Document 2 discloses methods for producing peptide beer and fruit malt using soybean peptide and fruit juice as raw materials, respectively.

Japanese Unexamined Patent Publication No. 2011-188833 Special Table 2009-532042 Gazette

Beer-like bitterness and richness are achieved by various substances contained in hops and malt. Therefore, by not using malt or hops, it is possible to produce a beer-like effervescent beverage with less off-flavour derived from these, but it is very difficult to make it have a beer-like bitterness.

An object of the present invention is to provide a beer-like effervescent beverage having a beer-like bitterness even though it is not made from hops and malt and has no off-flavor derived from malt or hops.

As a result of diligent research to solve the above problems, the present inventors have found that beer-like bitterness can be achieved by containing a specific bitterness substance in a beer-like sparkling beverage that does not use hops and malt as raw materials. The present invention has been completed.

That is, the fermented beer-like effervescent beverage according to the present invention is the following [1] to [4].
[1] It contains a bitter taste substance and is manufactured without using malt and hops as raw materials.
The bitterness substance is at least one selected from the group consisting of quasinthin, absinthin, naringin, and genthio-oligosaccharide.
The chromaticity is 2 ° EBC or higher ,
A fermented beer-like sparkling beverage characterized by not containing hop flavors .
[2] The fermented beer-like effervescent beverage according to the above [1], further containing one or more of an aroma component, a coloring agent, a foaming agent, and an acidulant.
[3] The fermented beer-like effervescent beverage according to the above [1] or [2], wherein the bitterness substance is quasin.
[4] The fermented beer-like effervescent beverage of the above [3], wherein the bitterness substance is quasin and the quasin content is 30 to 90 ppb.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to obtain a beer-like effervescent beverage having no off-flavour derived from malt or hops and having a beer-like bitterness.

In the present invention and the present specification, "beer-likeness" means a taste reminiscent of beer in terms of flavor, regardless of the product name and label. In other words, a beer-like effervescent beverage (beer-like effervescent beverage) has the same or similar flavor and taste as beer, regardless of the alcohol content, the presence or absence of malt and hops, and the presence or absence of fermentation. A foaming beverage with a texture.

Further, the beer-like effervescent beverage in the present invention and the present specification means a beverage having beer-likeness and effervescence due to carbon dioxide gas. The beer-like effervescent beverage may be an alcoholic beverage, or may be a so-called non-alcoholic beverage or a low-alcoholic beverage having an alcohol content of less than 1% by volume. Further, the beer-like effervescent beverage according to the present invention may be a fermented beer-like effervescent beverage produced through a fermentation step, or a non-fermented beer-like effervescent beverage produced without undergoing a fermentation step. You may. Specific examples of the beer-like effervescent beverage include beer, low-malt beer, low-alcoholic effervescent beverage, and non-alcoholic beer. In addition, liqueurs obtained by mixing a beverage produced through a fermentation step or a beverage produced without a fermentation step with an alcohol-containing distillate may be used.

The alcohol-containing distilled liquid is a solution containing alcohol obtained by a distillation operation, and a solution generally classified as distilled liquor can be used. For example, spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu and the like can be used. In the present invention, the alcohol-containing distillate is more preferably spirits because it has little effect on the taste.

The beer-like effervescent beverage according to the present invention contains a bitterness substance in order to achieve a beer-like bitterness without using malt and hops as raw materials. As the bitterness substance contained in the beer-like effervescent beverage according to the present invention, one or more selected from the group consisting of quasin, absinthin, naringin, gentio-oligosaccharide, peptide, mineral, and caramel (caramelized reaction product of sugar). It is characterized by containing a bitter taste substance of. By using a combination of two or more specific bitterness substances as the bitterness substance used as a raw material for beer-like effervescent beverages, it is possible to impart a bitterness of the same quality or similar to that of beer derived from hops.

As the quassin, an extract from a natural product such as a quassa (picrasma) extract, a cassia extract, or the like and containing quasin can also be used. Examples of the cassia extract include Jamaica cassia extract, Suriname cassia extract and the like. As the absinthin, a natural product extract containing absinthin, such as an wormwood extract, can also be used. The caramel may be caramelized by heat-treating the sugar as it is, or may be caramelized by heat-treating a sugar to which an acid or an alkali is added, and the sugar may be a sulfite compound or an ammonium compound. It may be caramelized by adding the compound, or it may be caramelized by adding an acid or an alkali to the sugar after adding a sulfite compound or an ammonium compound and then heat-treating it. Examples of the peptide used as a bitterness substance include peptides consisting of 2 to 4 amino acids having at least one branched chain amino acid such as leucine, isoleucine, and valine. Examples of the mineral used as the bitterness substance include magnesium salts such as magnesium sulfate and magnesium chloride, and calcium salts such as calcium sulfate.

The beer-like effervescent beverage according to the present invention preferably contains at least quasin as a bitterness substance. When the beer-like effervescent beverage according to the present invention contains quasin, the quasin content of the beer-like effervescent beverage is preferably 30 to 90 ppb, more preferably 40 to 80 ppb, still more preferably 40 to 60 ppb.

When the beer-like effervescent beverage according to the present invention contains naringin, the naringin content of the beer-like effervescent beverage is preferably 1 to 30 ppm, more preferably 3 to 15 ppm, still more preferably 5 to 10 ppm.

When the beer-like effervescent beverage according to the present invention contains caramel, the caramel content of the beer-like effervescent beverage is preferably 150 to 1800 ppm, more preferably 150 to 1500 ppm, still more preferably 300 to 1200 ppm.

The beer-like effervescent beverage according to the present invention preferably contains one or more acidulants. By containing an acidulant, a beer-like effervescent beverage having an excellent balance of flavor and a stronger beer-like character can be obtained. The acidulant is not particularly limited as long as it can be blended in foods and drinks, and is appropriately determined together with the blending amount according to the quality characteristics required for the final product. In the present invention, it is preferable to use an acid as an acidulant, and it is more preferable to use an organic acid rather than an inorganic acid from the viewpoint of safety and flavor. The organic acid is not particularly limited as long as it is generally used for producing foods and drinks, and for example, lactic acid, citric acid, gluconic acid, malic acid, tartaric acid, fumaric acid, succinic acid, and the like. Examples include malic acid, fumaric acid, and salts thereof. Only one kind of these organic acids may be used, or two or more kinds thereof may be used in combination.

If the acid content is too high, the bitterness will be emphasized and it will be difficult to drink. When the beer-like effervescent beverage according to the present invention contains an acid, it is preferable to adjust the amount of the acid added so that the pH of the beverage is 3.0 to 5.0. The pH of the beer-like effervescent beverage according to the present invention is particularly preferably in the range of 3.2 to 4.6, and more preferably in the range of 3.6 to 4.0.

The biggest feature of beer's appearance is that it produces a beautiful white foam when poured into a container. Therefore, the beer-like effervescent beverage according to the present invention preferably has a NIBEM value of 80 or more, more preferably 100 or more, and even more preferably 150 or more. The NIBEM value is a measurement of the disintegration rate of the poured foam by electrical conductivity, and is generally used for evaluating the foam retention of beer and the like. The NIBEM value of the beer-like effervescent beverage can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method similar thereto.

The beer-like effervescent beverage according to the present invention preferably contains one or more foaming agents. Examples of the foaming agent include soybean dietary fiber, soybean peptide, soybean saponin, alginic acid ester, and Quillaia saponin. Only one kind of these foaming agents may be used, or two or more kinds may be used in combination. The beer-like effervescent beverage according to the present invention preferably contains at least one selected from the group consisting of soybean dietary fiber, soybean saponin, alginic acid ester, and Kiraya saponin, and preferably contains soybean dietary fiber, soybean saponin, and Kiraya. It is more preferable to contain at least one selected from the group consisting of saponins. The content of the foaming agent in the beer-like effervescent beverage according to the present invention is appropriately adjusted according to the type and combination of the foaming agents used, the quality characteristics required for the final product, and the like. As the beer-like effervescent beverage according to the present invention, it is preferable that a foaming agent is added so that the NIBEM value of the beverage is 80 or more.

Since caramel used as a bitterness substance is a light brown to brownish substance, it also functions as a coloring agent. In the beer-like effervescent beverage according to the present invention, when caramel is not used as the bitterness substance, or when the color of the beverage does not reach the desired chromaticity with the amount of caramel used as the bitterness substance, a coloring agent is further contained. You can also do it. The colorant is not particularly limited as long as it is a pigment that can give a beer-like color and is edible, and examples thereof include molasses and dark malt extract.

The beer-like effervescent beverage according to the present invention preferably has a chromaticity of 2 ° EBC or higher, more preferably 5 ° EBC or higher, further preferably 7 ° EBC or higher, and 7 to 16 ° C. ° EBC is even more preferred. The chromaticity can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method similar thereto. EBC is a unit of chromaticity in the analysis of beer, and the shade of beer is measured numerically (visually measured by a comparator having nine glass disks of EBC chromaticity, or based on the absorbance at a wavelength of 430 nm. It is expressed in.).

The beer-like effervescent beverage according to the present invention may further contain a flavoring agent. Examples of the flavoring agent include beer flavor, beer flavoring, hop flavoring and the like. The beer fragrance and the hop fragrance may be the fragrance component itself contained in the beer or the hop, or may be a fragrance containing the fragrance component as a main component. The hop fragrance is, for example, a fragrance containing linalool, humlen epoxide, esters and the like, which are flavor components contained in hops, as a main component. Specific examples of the esters include ethyl isobutyrate, ethyl-2-methylbutyrate, ethyl isovalerate and the like.

The beer-like effervescent beverage according to the present invention preferably contains one or more sweetening components. The sweetness component preferably has a relatively low degree of sweetness rather than the strong sweetness of monosaccharides, and specific examples thereof include polysaccharides, water-soluble dietary fiber, and sweetening amino acids. By using a sweetness component having a relatively low degree of sweetness, an appropriate sweetness is imparted, the body feeling and richness are further enhanced, and a beer-like effervescent beverage having a stronger beer-like character can be obtained. The polysaccharide means a sugar obtained by polymerizing three or more monosaccharides. Polysaccharides are roughly classified into starch, dextrin, and oligosaccharides according to their size. Oligosaccharides are sugars obtained by polymerizing about 3 to 10 monosaccharides, and dextrins are sugars obtained by hydrolyzing starch and are larger than oligosaccharides. Water-soluble dietary fiber means carbohydrates that are soluble in water and are indigestible or difficult to digest by human digestive enzymes. Examples of the water-soluble dietary fiber include polydextrose, indigestible dextrin, galactomannan, inulin, guar gum decomposition product, pectin, gum arabic and the like. Examples of the sweetening amino acid include alanine and glycine, and alanine is preferable.

Due to the recent increase in health consciousness, the purine concentration of the beer-like effervescent beverage according to the present invention is preferably 0.2 mg / 100 mL or less, and more preferably 0.08 mg / 100 mL or less. The purine body refers to the total amount of four purine body bases of adenine, xanthine, guanine, and hypoxanthine. The content of purine in beer-like low-malt beer and raw materials is detected, for example, by using LC-MS / MS after hydrolysis with perchloric acid (“Guide to trace analysis of purin in alcoholic beverages”, Foundation. It can be measured by the Japan Food Research Laboratories, Inc., Internet <URL: http://www.jfrl.or.jp/item/nutrition/post-31.html>, searched in January 2013).

The beer-like effervescent beverage according to the present invention may be produced from wheat such as barley and wheat, beans such as rice, corn and soybean, and potatoes as raw materials. Since wheat and the like have a relatively high purine content, when wheat and the like are used as raw materials, the amount of these raw materials added is adjusted so that the purine content of the beverage is within a desired range. Is preferable. As the beer-like effervescent beverage according to the present invention, those produced without using grains such as wheat as a raw material are particularly preferable.

The beer-like effervescent beverage according to the present invention may further contain ethanol. By containing alcohol, the aroma component becomes more fragrant and more beer-like. However, if the alcohol concentration becomes too high, the alcohol odor becomes too strong, and the beer-likeness is likely to be impaired. When the beer-like effervescent beverage according to the present invention contains ethanol, the ethanol concentration in the beverage is preferably 1% by volume or more and less than 10% by volume, more preferably 1 to 9% by volume, still more preferably 1 to 8% by volume. 1 to 7% by volume is even more preferable. As the ethanol, raw material ethanol generally used in the production of alcoholic beverages is used.

The beer-like effervescent beverage according to the present invention can be produced in the same manner as a general beer-like effervescent beverage except that malt and hops are not used as raw materials and a bitter taste substance is contained. The manufacturing process of a general beer-like effervescent beverage is shown below. The case where it is produced through a fermentation process with yeast and the case where it is produced without a fermentation process are shown separately.

When producing a beer-like effervescent beverage through a fermentation process using yeast, first, as a preparation process, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than malt, a pigment (colorant), etc. are used. , Mix with warm water to prepare a liquid sugar solution. After boiling the liquid sugar solution, the precipitate is removed in a tank called a whirlpool, and the solution is cooled to an appropriate fermentation temperature by a plate cooler. Then, as a fermentation step, yeast is inoculated into the cooled filtrate to perform fermentation. Then, after aging the obtained fermented liquid (liquor storage step), yeast and proteins are removed by filtration (filtration step) to obtain a desired beer-like effervescent beverage.

Further, by suppressing alcoholic fermentation in the fermentation step and reducing the alcohol content produced by the fermentation, it is possible to produce a so-called low alcoholic beverage having an alcohol content of less than 1% by volume.

The bitterness substance may be added in any step. For example, the bitterness substance may be mixed with the liquid sugar solution, mixed before boiling and during boiling, after the completion of boiling and before removing the precipitate, or after cooling and before fermentation. May be good.

When a non-fermented beer-like effervescent beverage is produced without undergoing a fermentation step using yeast, it can be produced, for example, by a method (formulation method) in which each raw material is mixed. Specifically, it can be produced by a production method having the following steps (a) to (b).
(A) A step of preparing a compounding solution by mixing liquid and solid raw materials, and (b) a step of adding carbon dioxide gas to the compounding solution obtained in the above step (a).

First, in step (a), a mixed solution is prepared by mixing liquid and solid raw materials. The order in which the raw materials are mixed is not particularly limited. All the raw materials may be added to the raw material water at the same time, or the raw materials remaining after dissolving the previously added raw materials may be added in sequence. Further, for example, solid (for example, powdery or granular) raw materials (for example, bitterness substances, acidulants, foaming agents, coloring agents, sweetening components, flavoring agents, etc.) and, if necessary, alcohol are added to the raw material water. It may be mixed, or the solid raw material may be prepared as an aqueous solution in advance, and these aqueous solutions, alcohol, and raw material water may be mixed if necessary.

When an insoluble matter is generated in the preparation liquid prepared in the step (a), it is preferable to perform a treatment for removing the insoluble matter such as filtration on the preparation liquid before the step (b). The insoluble matter removing treatment is not particularly limited, and can be performed by a method usually used in the art such as a filtration method and a centrifugation method. In the present invention, the insoluble matter is preferably removed by filtration, and more preferably removed by diatomaceous earth filtration.

Next, as step (b), carbon dioxide gas is added to the formulation obtained in step (a). As a result, a non-fermented beer-like effervescent beverage is obtained. By adding carbonic acid, the same refreshing feeling as beer is given. The carbon dioxide gas can be added by a conventional method. For example, the formulation obtained in step (a) and carbonated water may be mixed, and carbon dioxide gas may be directly added to the formulation obtained in step (a) to dissolve it.

After adding carbon dioxide gas, the obtained non-fermented beer-like effervescent beverage may be further subjected to a treatment for removing insoluble matter such as filtration. The insoluble matter removing treatment is not particularly limited, and can be performed by a method usually used in the art.

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

<Measurement of E2N concentration of beer-like effervescent beverage>
The E2N concentration of the beer-like effervescent beverage was measured as follows.
First, the sample (beer-like effervescent beverage) was stored at 37 ° C. for 1 week to be oxidatively deteriorated. Then, an internal standard compound was added to 10 mL of the oxidatively deteriorated sample, and then derivatized with PFBHA (0- (2,3,4,6-pentafluorobenzyl) hydroxylamine hydrochloride). E2N solid-phase extracted from the derivatized sample using Sep-Pak C18 Light was quantified by gas chromatography (GC) with a mass meter.
For solid-phase extraction, an automatic solid-phase extraction device (EXMULTI manufactured by MORITEX) capable of automatically processing a large number of samples was used. First, the column was washed with 25 mL of distilled water at a flow rate of 10 mL / min, and then 10 mL of the derivatized sample was injected at a flow rate of 5 mL / min and adsorbed on the column. Then, 25 mL of distilled water was used to remove the water-soluble unnecessary substances remaining in the column at a flow rate of 7 mL / min, and then nitrogen was injected for 5 minutes to evaporate the water in the column. Then, using 1 mL of hexane, the substance adsorbed on the column (derivatized E2N) was eluted at a flow rate of 1 mL / min.

<Measurement of MBT concentration of beer-like effervescent beverage>
The MBT concentration of the beer-like effervescent beverage was measured as follows.
In 500 mL of the sample (beer-like effervescent beverage), 25 mL of 2 mM p-HMB (p-hydroxymercury benzoic acid) dissolved in 0.1 M Tris and 500 μL of a 20 mM tert-butyl-4-methoxyphenol (BHA) ethanol solution were added. Add 100 mL of an internal standard solution of 500 ng / mL 4-methoxy-2-methyl-2-mercaptobutane (4M4M2MB) ethanol solution, seal tightly, stir vigorously at room temperature for 10 minutes with a stirrer bar, and include in the sample. The sulfur compound was adsorbed on the mercury compound p-HMB. After adsorbing this reaction product on a Dowex-1 (strong anion exchange resin) column, the column is subjected to 100 mL of 0.1 M sodium acetate buffer (pH 6) containing 0.2 mM tert-butyl-4-methoxyphenol. After washing, the sulfur-containing compound was eluted from the column with 100 mL of 0.1 M sodium acetate buffer (pH 6) containing 10 mg / mL L-cysteine hydrochloride monohydrate. The recovered eluate was extracted twice with 0.5 mL of ethyl acetate and then 5 mL of dichloromethane, and the recovered organic solvent layer was dehydrated with anhydrous sodium sulfate and then concentrated to 100 μL with nitrogen gas, and a mass analyzer was used. MBT was quantified for on-board GC analysis.

[Example 1]
The contents of E2N and MBT in beer-like sparkling beverages when only crushed malt was used as a fermentation raw material (malt usage ratio 100%) and when only cornstarch was used (malt usage ratio 0%) were investigated. ..
First, a beer-like effervescent beverage was produced using a 200 L scale brewing facility. 40 kg of the fermentation raw material and 160 L of the raw material water were put into the charging tank, and the mixture in the charging tank was heated according to a conventional method to produce a saccharified solution. The obtained saccharified solution was filtered, hops were added to the obtained filtrate, and then the mixture was boiled to obtain a grain broth. Then, the grain broth at about 80 to 99 ° C. was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 7 ° C. The cold grain broth was inoculated with brewer's yeast, fermented at about 10 ° C. for 7 days, and then aged in a liquor storage tank for 7 days. A quassa extract as a bitterness substance was added to the fermented liquid after aging so that the quasin concentration in the beverage was 64 ppb, and then filtered through a filter (average pore size: 0.65 μm) to obtain a beer-like effervescent beverage. ..
In addition, a beer-like sparkling beverage was obtained in the same manner except that hops were not added.

The concentrations of E2N and MBT in the produced beer-like effervescent beverage were measured. The measurement results are shown in Tables 1 and 2. As a result, the concentrations of E2N and MBT were clearly lower in the beer-like sparkling beverage having a malt usage ratio of 0% than in the beer-like sparkling beverage having a malt usage ratio of 100%. In addition, the beer-like effervescent beverage without hops had a lower E2N concentration than the beer-like effervescent beverage with hops. From these results, it was confirmed that a beer-like effervescent beverage having a low content of E2N and MBT, which are the causes of off-flavour, can be produced by not using malt and hops as raw materials.

Claims (4)

It contains a bitter taste substance and is manufactured without using malt and hops as raw materials.
The bitterness substance is at least one selected from the group consisting of quasinthin, absinthin, naringin, and genthio-oligosaccharide.
The chromaticity is 2 ° EBC or higher ,
A fermented beer-like sparkling beverage characterized by not containing hop flavors . The fermented beer-like effervescent beverage according to claim 1, further comprising any one or more of an aroma component, a coloring agent, a foaming agent, and an acidulant. The fermented beer-like effervescent beverage according to claim 1 or 2, wherein the bitterness substance is quasin. The fermented beer-like effervescent beverage according to claim 3, wherein the bitterness substance is quasin and the quasin content is 30 to 90 ppb.