WO2018025298A1

WO2018025298A1 - Packaged beverage

Info

Publication number: WO2018025298A1
Application number: PCT/JP2016/072470
Authority: WO
Inventors: 伊玖磨水口
Original assignee: サントリーホールディングス株式会社
Priority date: 2016-08-01
Filing date: 2016-08-01
Publication date: 2018-02-08
Also published as: JPWO2018025298A1

Abstract

A packaged beverage which comprises an extract derived from a thermally treated product of a starting material capable of producing a cyclic dipeptide and an extract derived from a starting material other than the extract derived from the thermally treated product and in which the content of the cyclic dipeptide contained in the extract derived from the thermally treated product is 10-8700 ppm, wherein the ratio by mass (A)/(B) [wherein: (A) represents the total amount of the extracts in the beverage; and (B) represents the amount of the extract derived from the cyclic dipeptide] is 3.6-6000. The packaged beverage according to the present invention contains the cyclic dipeptide and yet has a delicious flavor and can provide a novel taste as a luxury beverage.

Description

Container drink

The present invention relates to a packaged beverage.

“Dipeptides” in which two amino acids are bonded are attracting attention as functional substances. Dipeptides can add physical properties and new functions not found in simple amino acids, and are expected to have a range of applications beyond amino acids. Among them, diketopiperazine, which is a cyclic dipeptide, is known to have various physiological activities, and demand is expected to expand in the medical and pharmacological fields. Furthermore, cyclic dipeptides are attracting attention as a material blended in foods and drinks in the hope of their physiological activity, and various foods and drinks containing cyclic dipeptides have been recently proposed (Patent Document 1, 2).

Japanese Patent No. 5222406 Japanese Patent No. 5576653

However, it has been found that when a cyclic dipeptide is blended in a packaged beverage at a high content of 10 ppm or more, the flavor of the packaged beverage may be impaired, for example, the aftertaste is deteriorated.

An object of the present invention is to provide a packaged beverage having a good flavor while containing a cyclic dipeptide.

As a result of diligent research by the present inventors, in addition to the heat-processed product-derived extract of the cyclic dipeptide-producing material in the container-packed beverage, the extract content is appropriately balanced to provide an appropriate balance. It was found to be rich and improved in aftertaste and to have a good flavor.

The present invention relates to a packaged beverage containing a heat-processed product-derived extract of a cyclic dipeptide-producing raw material, and other raw material-derived extracts other than the heat-processed product-derived extract, and containing 10 to 8700 ppm of the cyclic dipeptide contained in the heat-processed product-derived extract Because
(A) Total extract in beverage (B) For extract derived from cyclic dipeptide, (A) and (B) mass ratio ((A) / (B)) is 3.6-6000 Regarding beverages.

According to the present invention, it is possible to provide a packaged beverage having a good taste, improved aftertaste, and good flavor while containing a cyclic dipeptide.

The container-packed beverage according to the present invention (hereinafter also simply referred to as “beverage”) contains a cyclic dipeptide. As the cyclic dipeptide, known ones can be used, and among them, cyclotryptophanyl tyrosine [Cyclo (Trp-Tyr)], cycloseryltyrosine [Cyclo (Ser- Tyr)], cycloprolyl tyrosine [Cyclo (Pro-Tyr)], cycloglycyltyrosine [Cyclo (Gly-Tyr)], cyclotyrosyltyrosine [Cyclo (Tyr-Tyr)], cyclophenylalanyltyrosine [Cyclo (Phe-Tyr)], cycloleucyltyrosine [Cyclo (Leu-Tyr)], cyclolysyltyrosine [Cyclo (Lys-Tyr)], cyclohistidyltyrosine [Cyclo (His-Tyr)], cycloalanyltyrosine [Cyclo (Ala-Tyr)], Cycloglutamyltyrosine [Cyclo (Glu-Tyr)], Cyclotyrosylvaline [Cyclo (Tyr-Val)], Cycloisoleucyltyrosine [Cyclo (Ile-Tyr)], Cyclothreo Nyltyrosine (Cyclo (Thr-Tyr)), cycloaspartyl tyrosy (Cyclo (Asp-Tyr)), cycloasparaginyl tyrosine (Cyclo (Asn-Tyr)), cycloglutaminyl tyrosine (Cyclo (Gln-Tyr)), cycloarginyl tyrosine (Cyclo (Arg-Tyr)), And an embodiment comprising one or more tyrosine-containing cyclic dipeptides selected from the group consisting of cyclomethionyl tyrosine [Cyclo (Met-Tyr)]. In addition, there are various cyclic dipeptides other than tyrosine-containing cyclic dipeptides, for example, Cyclo (Ala-Ala), Cyclo (Pro-Pro), Cyclo (Gly-Pro), Cyclo (Gly-Phe), Cyclo (Gly -Leu), Cyclo (Gly-His), Cyclo (Ala-Glu), Cyclo (Arg-Val) and the like.

The cyclic dipeptide used in the present invention can be prepared according to a method known in the art. For example, the animal and plant derived peptide heat-treated product rich in cyclic dipeptides by subjecting the animal and plant derived peptide obtained by subjecting the raw material containing animal and plant derived protein to heat treatment as it is or preferably after further purification and further heat treatment Can be obtained. The means for purifying animal and plant derived peptides is not particularly limited, and examples thereof include filtration, centrifugation, concentration, ultrafiltration, lyophilization, and pulverization. In the present specification, a heat-treated product of these animal and plant-derived peptides or a purified product thereof is referred to as a “heat-treated product of a cyclic dipeptide production raw material”. Moreover, the extract derived from it is called "the heat-processed product-derived extract of cyclic dipeptide production raw material."

“Animal and plant-derived peptide” in the present specification is not particularly limited, and is derived from, for example, one or more raw materials selected from the group consisting of soybeans, tea leaves, wheat, malt, coffee beans, whey, casein, placenta, and collagen. Can be used. That is, soybean peptide, tea peptide, wheat peptide, malt peptide, coffee bean peptide, milk peptide, placenta peptide, collagen peptide and the like can be used. Of these, malt peptide and soybean peptide are preferred in the present invention. The animal and plant-derived peptide may be a protein prepared from an animal or plant-derived protein or a raw material containing protein, or a commercially available product may be used.

As used herein, “soy peptide” refers to a low molecular weight peptide obtained by subjecting soy protein to enzyme treatment or heat treatment to lower the molecular weight of the protein. Soybeans (scientific name: Glycine max) used as a raw material can be used without limitation of varieties and production areas, and can be used in processed products such as pulverized products. As a commercially available soybean peptide, for example, High Newt AM, High Newt DC, High Newt HK (manufactured by Fuji Oil Co., Ltd.) and the like can be used.

As used herein, “tea peptide” refers to a low molecular weight peptide derived from tea obtained by subjecting a tea (including tea leaves and tea husk) extract to enzyme treatment or heat treatment to lower the protein. As tea leaves used as the extraction raw material, tea leaves (scientific name: Camellia sinensis) manufactured tea leaves such as leaves and stems can be used for extraction and drinking. Also, the form is not limited to large leaves or powders. The harvest time of tea leaves can also be selected appropriately according to the desired flavor. Furthermore, plant extract (tea extract) containing diketopiperazine at a high concentration in the examination so far can be produced without undergoing a fermentation process to suppress the formation of by-products and obtain a flavorful product. Has been revealed. Therefore, tea leaves are steamed non-fermented tea (green tea) such as sencha, bancha, hojicha, gyokuro, kabusecha, and strawberry tea, and unfermented tea such as keen fried tea such as Ureshino tea, Aoyagi tea and various Chinese teas. It is preferable to use it.

As used herein, “wheat peptide” refers to a low molecular weight peptide derived from wheat that is obtained by subjecting an extract obtained from wheat or a pulverized product thereof to enzyme treatment or heat treatment to lower the molecular weight of the protein. The barley used as a raw material can be used without restriction of varieties and production areas, and examples thereof include barley, wheat and rye. In the present specification, among malt peptides, those using malt as a raw material are particularly referred to as “malt peptides”. As the malt peptide, barley malt obtained by germinating barley seeds is preferably used. In the present specification, barley malt may be simply referred to as malt.

The term “coffee bean peptide” as used herein refers to a low molecular weight peptide derived from coffee beans obtained by subjecting an extract obtained from coffee beans or a pulverized product thereof to an enzyme treatment or heat treatment to lower the molecular weight of the protein. Say. The coffee beans used as a raw material can be used without any restrictions such as varieties and production areas.

As used herein, “milk peptide” is a product obtained by decomposing milk protein, which is a component derived from natural milk, into a molecule in which at least several amino acids are bound. More specifically, it is obtained by hydrolyzing milk protein such as whey (whey protein) or casein with an enzyme such as proteinase, and filtering and sterilizing and / or concentrating and drying the filtrate. Examples include whey peptides and casein peptides. Examples of commercially available whey peptides include “Power Peptide (registered trademark)” (Meiji Co., Ltd.) and CU2500A (Morinaga Milk Industry Co., Ltd.). Examples of commercially available casein peptides include “Phosphocasein Peptide” (Taiyo Chemical Co., Ltd.). Meiji Food Materia).

The placenta is the placenta of mammals and has been used as a health food, cosmetics, and pharmaceutical material in recent years because of its excellent functionality. In the present specification, “placenta peptide” refers to a placenta that has been solubilized and reduced in molecular weight by enzyme treatment or subcritical treatment. In addition, although different from the original meaning, extracts obtained from plant placenta are used in health foods, cosmetics, etc. as having a physiological effect equivalent to placenta derived from placenta. be called. The “placenta peptide” in the present specification includes those obtained by subjecting plant placenta to enzyme treatment or subcritical treatment, solubilization and low molecular weight. Examples of commercially available placenta include “Pig placenta AL-20”, “Horse placenta AL-20” (Sankyo Rika Kogyo Co., Ltd.), “Plant placenta (melon placenta)” (Koei Kogyo Co., Ltd.), and the like. .

As used herein, “collagen peptide” refers to a low molecular peptide obtained by subjecting collagen or a pulverized product thereof to enzyme treatment or heat treatment to lower the molecular weight of collagen. Collagen is a major protein in animal connective tissue and is the most abundant protein in mammalian bodies including humans. Commercially available collagen peptides include “Super Collagen Peptide SCP Series”, “Ikuos HDL Series (Fish)”, “Collagen Peptide 800F (Pig)” (above, Nitta Gelatin Inc.), “Nippi Peptide (Pig)”, “Nippi peptides (fish)”, “MDP-1” (Nippi, Inc.), and the like.

As described above, the animal and plant derived peptide heat-treated product rich in cyclic dipeptide can be obtained by heat-treating the animal and plant derived peptide at a high temperature. In the present specification, the “high temperature heat treatment” is preferably performed at a temperature of 100 ° C. or higher and a pressure exceeding the atmospheric pressure for a certain period of time. As the high-temperature and high-pressure treatment device, a pressure-resistant extraction device, a pressure cooker, an autoclave, or the like can be used according to conditions.

The temperature in the high temperature heat treatment is desirably 100 ° C. or higher, preferably 100 ° C. to 170 ° C., more preferably 110 ° C. to 150 ° C., and still more preferably 120 ° C. to 140 ° C. In addition, this temperature shows the value which measured the outlet temperature of an extraction column, when using a pressure-resistant extraction device as a heating device, and measures the center temperature in a pressure vessel when using an autoclave as a heating device. Value.

The pressure in the high-temperature heat treatment is desirably a pressure exceeding atmospheric pressure, preferably 0.101 MPa to 0.79 MPa, more preferably 0.101 MPa to 0.60 MPa, and even more preferably 0.101 MPa to 0.48 MPa. It is.

The high temperature heat treatment time is preferably 15 minutes to 600 minutes, more preferably 30 minutes to 500 minutes, and even more preferably 60 minutes to 300 minutes from the viewpoint of obtaining a treated product containing a cyclic dipeptide.

In addition, the high-temperature heat treatment conditions for the animal and plant derived peptides are not particularly limited as long as a processed product containing a cyclic dipeptide is obtained, but preferably [temperature: pressure: time] is [100 ° C. to 170 ° C .: 0.101 MPa to 0.001. 79 MPa: 15 minutes to 600 minutes], more preferably [110 ° C. to 150 ° C .: 0.101 MPa to 0.60 MPa: 30 minutes to 500 minutes], even more preferably [120 ° C. to 140 ° C .: 0.101 MPa to 0 48 MPa: 60 minutes to 300 minutes].

In addition, you may perform refinement | purification processes, such as filtration, centrifugation, concentration, ultrafiltration, lyophilization | freeze-drying, and pulverization, with respect to the obtained heat-processed peptide derived from animals and plants. In addition, if the specific cyclic dipeptide in the heat-treated peptide derived from animals and plants does not satisfy the desired content, the specific cyclic dipeptide that is deficient should be appropriately added using other animals and plants derived peptides, commercial products, or synthetic products. You can also.

The content (total content) of the cyclic dipeptide in the packaged beverage according to the present invention is 10 ppm or more, preferably 50 ppm or more, preferably 80 ppm or more, more preferably 100 ppm or more from the viewpoint of the physiologically active function required for the cyclic dipeptide. Preferably, 500 ppm or more is more preferable, and from the viewpoint of the flavor derived from the cyclic dipeptide, it is 8700 ppm or less, 4500 ppm or less is preferable, 3300 ppm or less is more preferable, 1600 ppm or less is more preferable, and 650 ppm or less is more preferable. That is, the content of the cyclic dipeptide in the packaged beverage according to the present invention is 10 to 8700 ppm, and 10 to 4500 ppm, 10 to 3300 ppm, 10 to 1600 ppm, 10 to 650 ppm, 10 to 500 ppm, 10 to 500 ppm are preferable ranges. 100 ppm, 10 to 80 ppm, 10 to 50 ppm, 50 to 8700 ppm, 50 to 4500 ppm, 50 to 3300 ppm, 50 to 1600 ppm, 50 to 650 ppm, 50 to 500 ppm, 50 to 100 ppm, 50 to 80 ppm, 80 to 8700 ppm, 80 to 4500 ppm, 80-3300ppm, 80-1600ppm, 80-650ppm, 80-500ppm, 80-100ppm, 100-8700ppm, 100-4500ppm, 100-3300ppm, 100-1 00ppm, 100-650ppm, 100-500ppm, 500-8700ppm, 500-4500ppm, 500-3300ppm, 500-1600ppm, 500-650ppm, 650-8700ppm, 650-4500ppm, 650-3300ppm, 650-1600ppm, 1600-8700ppm, 1600-4500 ppm, 1600-3300 ppm, 3300-8700 ppm, 3300-4500 ppm, 4500-8700 ppm and the like. Among these, the content (total content) of the tyrosine-containing cyclic dipeptide is preferably 1 to 400 ppm, from the viewpoint of imparting a uric acid value reducing effect, more preferably 5 to 400 ppm, still more preferably 10 to 400 ppm, More preferred is 50 to 400 ppm.

The content of the cyclic dipeptide can be measured according to a known method. For example, it can be measured using LC-MS / MS or a saccharimeter. In the present specification, the content of the cyclic dipeptide refers to a value measured by LC-MS / MS. The detailed analysis conditions are as follows.

(LC-MS / MS analysis conditions)
LC device SHIMADZU UFLC XR
Column Agilent technologies Zorbax SB-AQ 1.8μm 2.1 x 150mm
Column temperature 40 ° C
Mobile phase A: 0.1% formic acid, B: Methanol gradient analysis flow rate Total amount 0.2 mL / min
Injection volume 2μL
Detector AB Sciex 4000 Q TRAP (R)-Turbo Spray (ESI) -Scheduled MRM (multiple reaction monitoring)
Nozzle position 4mm above, 7mm wide
MRM detection windou 40 sec, Target Scan Time 0.5 sec
[Positive mode] Analysis with Scheduled MRM Ion source section conditions CUR20.0, CAD6, IS 5500, TEM 700, GS1 70, GS2 70

The packaged beverage according to the present invention contains a heat-processed product-derived extract of a cyclic dipeptide-producing material and other material-derived extracts other than the heat-processed product-derived extract. The content of the extract is a mass ratio of (A) the total extract in the beverage and (B) the extract derived from the cyclic dipeptide from the viewpoint of realizing a flavor that has a rich taste, improved aftertaste, and good flavor. (A) / (B)) is in the range of 3.6 to 6000, preferably 4.0 to 5500, and more preferably 5.5 to 4500. The amount of the extract is the extract value (mass%) of the degassed sample measured according to the “Beer Analysis Method (revised November 1, 2004) 7.2” established by the International Technical Committee of the Brewery Association (BCOJ). "

(A) The amount of the total extract in the beverage is not particularly limited as long as it is within the range of the mass ratio ((A) / (B)), but preferably 0.05 to 6% by mass. More preferably, it is 0.5 to 4% by mass, and still more preferably 1 to 3% by mass.

The amount of extract derived from (B) cyclic dipeptide is not particularly limited as long as it is within the range of the mass ratio ((A) / (B)), but preferably 0.0029 to 0.9 mass. %, More preferably 0.029 to 0.4 mass%, still more preferably 0.05 to 0.2 mass%.

The content of the heat-treated product-derived extract of the cyclic dipeptide-producing raw material in the container-packed beverage is not particularly limited as long as it is within the range of the mass ratio ((A) / (B)). It can be 0.01 to 3% by mass in the beverage.

The other raw material derived from the other raw material-derived extract other than the heat-treated extract is not particularly limited as long as it is other than the cyclic dipeptide production raw material, but water-soluble dietary fiber, acidulant, sweetener, coloring It is preferable that it contains at least one selected from the group consisting of a fragrance, a mineral, a seasoning, a bitter, and a fragrance, and is a water-soluble food from the viewpoint of realizing a flavor that has a rich taste, an improved aftertaste, and a good flavor. It is preferable that it contains a fiber.

In the packaged beverage, the content of the other raw material-derived extracts is not particularly limited as long as it is within the range of the mass ratio ((A) / (B)), but preferably 0.04% by mass or more. More preferably 0.5% by mass or more, further preferably 1% by mass or more, preferably 5.99% by mass or less, more preferably 4% by mass or less, and further preferably Is 3% by mass or less.

Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum degradation product, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc., which are difficult from the viewpoint of versatility such as stability and safety. Digestible dextrin and polydextrose are preferred.

The content of the water-soluble dietary fiber in the packaged beverage is not particularly limited as long as it is within the range of the mass ratio ((A) / (B)), but preferably 0.04 to 5.9. % By mass, more preferably 0.5 to 4% by mass, and still more preferably 1 to 3% by mass.

Examples of acidulants include citric acid, lactic acid, phosphoric acid, malic acid, pyruvic acid, succinic acid, and fumaric acid, and are not particularly limited, but can be freely selected from the viewpoint of realizing a target product design. can do.

Although the content of the sour agent in a container-packed drink will not be specifically limited if it is in the range of the said mass ratio ((A) / (B)), For example, a container-packed drink is an aspect of a beer taste drink. In some cases, in terms of citric acid, 200 ppm or more is preferable, 550 ppm or more is more preferable, 700 ppm or more is more preferable, and from the viewpoint of acidity, 15000 ppm or less is preferable, and 5500 ppm or less is preferable. Is more preferable, and 2000 ppm or less is still more preferable. Therefore, in this embodiment, the content of the acidulant is in a suitable range such as 200 ppm to 15000 ppm, preferably 550 ppm to 5500 ppm, more preferably 700 ppm to 1500 ppm in terms of citric acid. In addition, in this specification, the citric acid conversion amount is an amount converted from the acidity of each acidulant based on the acidity of citric acid. For example, the citric acid conversion amount corresponding to 100 ppm of lactic acid is The citric acid equivalent corresponding to 120 ppm and phosphoric acid 100 ppm is converted to 200 ppm, and the citric acid equivalent corresponding to malic acid 100 ppm is converted to 125 ppm. About content of the sour agent in a container-packed drink, the thing calculated by analyzing by high performance liquid chromatography (HPLC) etc. is pointed out.

As the sweetener, any of a natural sweetener and a synthetic sweetener can be used. For example, peptide sweeteners such as neotame, aritem and the like; glycoside sweeteners such as stevia (stevia) Including stevia derivatives such as enzyme-treated stevia to which glucose is added by enzymatic treatment of the extract and stevia, and rebaudioside A having the highest sweetness among the sweet components of stevia), licorice extract, etc .; sucrose derivatives For example, sucralose; synthetic sweeteners such as acesulfame K, saccharin and the like. These can be used alone or in combination of two or more.

The content of the sweetener in the packaged beverage is not particularly limited as long as it is within the range of the mass ratio ((A) / (B)). be able to. The sweetness of the packaged beverage is preferably 0.06 or more, more preferably 0.1 or more, still more preferably 0.2 or more from the viewpoint of imparting richness, and 4 or less from the viewpoint of preferable sweetness quality. Is preferably 3, or less, more preferably 2 or less, and still more preferably 1 or less. That is, the sweetness degree of the packaged beverage according to the present invention is preferably 0.06 to 4, more preferably 0.06 to 3, further preferably 0.1 to 2, and further preferably 0.2 to 1. It is. Here, “sweetness” means the degree of sweetness based on the sweetness of sucrose, and the sweetness of each sweetening substance is widely known to those skilled in the art. For example, when the sweetness level of a 1% by weight sucrose solution is 1, the sweetness level of acesulfame K is about 200 and sucralose is 600.

Coloring agents include caramel color.

ミネラル Examples of minerals include sodium, magnesium, potassium and calcium.

Examples of seasonings include amino acids.

Examples of bittering agents include iso-alpha acid, naringin, hop extract, citrus extract, nigaki extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, beetle aloe extract, nigamomogi extract, etc. For example, when the container-packed beverage is an aspect of a beer-taste beverage, a hop extract is preferable from the viewpoint of imparting a beer-taste feeling.

The content of the bitter agent in the packaged beverage is not particularly limited as long as it is within the range of the mass ratio ((A) / (B)), but is preferably 0.04 to 5.9% by mass. More preferably, it is 0.5 to 4% by mass, and further preferably 1 to 3% by mass.

As the fragrance, fatty acid ester, ethyl acetate, isoamyl acetate and the like can be mentioned, and there is no particular limitation as long as it is a component necessary for realizing the targeted design flavor.

The content of the flavor in the packaged beverage is not particularly limited as long as it is within the range of the mass ratio ((A) / (B)), but is preferably 0.04 to 5.9% by mass. More preferably, it is 0.5 to 4% by mass, and still more preferably 1 to 3% by mass.

The container-packed drink according to the present invention is not particularly limited as long as it is a container-packed drink, and it may be sealed or unsealed. Examples of the container for filling a beverage include a bottle, a can, a barrel, a plastic bottle, a paper pack, and a pouch. Examples of the type of beverage to be filled include beer-taste beverages, alcoholic beverages such as Chuhai, non-alcoholic beer-taste beverages, carbonated beverages, fruit juice beverages, soft drinks, and nutritional drinks.

As one aspect of the container-packed beverage according to the present invention, a beer-taste beverage containing alcohol can be mentioned, but the beverage of this embodiment is a general beer taste except that the cyclic dipeptide is used and the extract is adjusted. It can be produced in the same way as a beverage. The alcohol at this time refers to ethanol, and the ethanol content is preferably 1% to 10% by volume, but is not particularly limited. Furthermore, the origin of the alcohol contained in the beer-taste beverage is not limited to fermentation and non-fermentation. Below, the manufacturing process of a general beer taste drink is shown. Common beer-taste beverages may or may not use malt as a raw material and can be produced as follows.

A beer-taste beverage containing alcohol produced using malt as a raw material first contains, in addition to wheat such as malt, other raw materials such as cereals, starches, sugars, or coloring agents and water as necessary. If necessary, an enzyme such as amylase is added to the mixture for gelatinization and saccharification, followed by filtration to obtain a saccharified solution. Boil the saccharified solution and remove solids such as coagulated protein in the clarification tank. As an alternative to this saccharified solution, warm water or the like may be added to the malt extract and boiled. Known conditions may be used as conditions in the saccharification process, boiling process, solid content removal process, and the like. Known conditions may be used as conditions in the fermentation / storage process. Moreover, when utilization of cyclic dipeptide occurs by yeast, the addition amount can be adjusted as necessary. The obtained fermentation liquid is filtered, and carbon dioxide gas is added to the obtained filtrate. Then, the container is filled and the target beer-taste drink is obtained through a sterilization process. At this time, in order to obtain a more preferable flavor as a beer-taste beverage in each of the above steps, addition of an aromatic component such as fatty acid ester, ethyl acetate, or isoamyl acetate may be performed in any step until filling. In each of the above steps, the addition of the heat-treated product of the cyclic dipeptide production raw material and the adjustment of the extract may be performed in any step up to filling.

A beer-taste beverage containing alcohol produced without using malt as a raw material is a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than wheat or malt, a pigment, etc., mixed with warm water, Use a liquid sugar solution. The liquid sugar solution is boiled. Known conditions may be used as conditions in the fermentation / storage process. Moreover, when content changes by utilization of cyclic dipeptide by yeast, the addition amount can be adjusted as needed. The obtained fermentation liquid is filtered, and carbon dioxide gas is added to the obtained filtrate. Then, the container is filled and the target beer-taste drink is obtained through a sterilization process. At this time, in order to obtain a more preferable flavor as a beer-taste beverage in each of the above steps, addition of an aromatic component such as fatty acid ester, ethyl acetate, or isoamyl acetate may be performed in any step until filling. In each of the above steps, the addition of the heat-treated product of the cyclic dipeptide production raw material and the adjustment of the extract may be performed in any step up to filling.

The non-fermented and alcohol-containing beer-taste beverage is not limited to the use of malt, and may be one in which the alcohol content of the final product is adjusted by adding raw material alcohol or the like. The addition of the raw material alcohol may be performed in any process from the saccharification process to the filling process. In order to obtain a more preferable flavor as a beer-taste beverage in each of the above steps, an aromatic component such as fatty acid ester, ethyl acetate, or isoamyl acetate may be added in any step until filling. Further, in each of the above steps, the addition of the heat-treated product of the cyclic dipeptide production raw material and the adjustment of the extract may be performed in any step up to filling. A non-fermented and alcohol-containing beer-taste beverage can also be prepared by adding alcohol to the non-alcohol beer-taste beverage described below. Examples of the alcohol to be added include neutral spirits.

A non-alcohol beer-taste beverage can be mentioned as one aspect of the packaged beverage according to the present invention. The beverage of this embodiment is a general non-alcohol beer taste except that the cyclic dipeptide is used and the extract is adjusted. It can be produced in the same way as a beverage. Below, the manufacturing process of a general non-fermented non-alcohol beer taste drink is shown. 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.

A non-alcohol beer-taste beverage produced using malt as a raw material is first mixed with a mixture containing water such as malt and other ingredients such as cereals, starches, sugars, or colorants and water as required. If necessary, an enzyme such as amylase is added to allow gelatinization and saccharification, followed by filtration to obtain a saccharified solution. Boil the saccharified solution and remove solids such as coagulated protein in the clarification tank. As an alternative to this saccharified solution, warm water or the like may be added to the malt extract and boiled. 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. In order to obtain a more preferable flavor as a beer-taste beverage in each of the above steps, an aromatic component such as fatty acid ester, ethyl acetate, or isoamyl acetate may be added in any step until filling. In each of the above steps, the addition of the heat-treated product of the cyclic dipeptide production raw material and the adjustment of the extract may be performed in any step up to filling.

When producing a non-alcohol beer-taste beverage that does not use malt as a raw material, first, optionally, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than wheat or malt, a pigment, etc., together with hot water Mix to make a raw material solution. The raw material solution may be boiled. Carbon dioxide gas is added to the raw material solution after boiling. Then, the container is filled and the target non-alcohol beer-taste drink is obtained through a sterilization process. In order to obtain a more preferable flavor as a beer-taste beverage in each of the above steps, the addition of aroma components such as acidulant, fatty acid ester, ethyl acetate, and isoamyl acetate may be performed in any step until filling. In each of the above steps, the addition of the heat-treated product of the cyclic dipeptide production raw material and the adjustment of the extract may be performed in any step up to filling.

In this specification, “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. Among these, the “non-alcohol beer-taste beverage” is a beer-taste beverage having an alcohol content of less than 1%, and preferably contains substantially no alcohol. Here, the drink of the aspect which does not contain alcohol substantially does not exclude the drink containing the trace amount alcohol which cannot be detected. Beverages having an alcohol content of 0.0% due to rounding, especially beverages having an alcohol content of 0.00% due to rounding, are included in non-alcohol beer-taste beverages. As a kind of beer taste drink of this mode, a non-alcohol beer taste drink, a beer taste soft drink, etc. are contained, for example. Here, “alcohol content (alcohol content)” means the content of ethanol and does not include aliphatic alcohol.

The alcohol content of the beer-taste beverage according to the present embodiment 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 Table of Alcohol Content, Density (15 ° C) and Specific Gravity (15/15 ° C) Conversion Table”, which is an appendix to 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.

From the viewpoint of imparting a sense of alcohol to the beer-taste beverage according to this aspect, an aliphatic alcohol may be added. The aliphatic alcohol is not particularly limited as long as it is a known one, but an aliphatic alcohol having 4 to 5 carbon atoms is preferable. In this embodiment, preferred aliphatic alcohols include those having 4 carbon atoms such as 2-methyl-1-propanol and 1-butanol, and those having 5 carbon atoms such as 3-methyl-1-butanol and 1-pentane. Examples include butanol and 2-pentanol. These can be used alone or in combination of two or more. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007% by mass, and more preferably 0.0003 to 0.0006% by mass. In the present specification, the content of the aliphatic alcohol can be measured using a headspace gas chromatographic method.

(calorie)
Of the beer-taste beverages according to this aspect, the non-alcohol beer-taste beverages are preferably low in calories in accordance with recent low calorie preferences. Therefore, the number of calories in the beer-taste beverage according to this aspect 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 beer-taste beverage according to this aspect 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, as a general rule, 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”.

The specific method for measuring the amount of each nutritional component contained in the beer-taste beverage according to this aspect may be according to various analytical methods described in the health promotion method “Analytical method for nutritional components and the like 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.

(Sugar)
The saccharide contained in the beer-taste beverage according to this embodiment 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.

It is desirable that the beer-taste beverage according to this aspect has a low sugar content in accordance with the recent low sugar taste. Therefore, the sugar content of the beer-taste beverage according to this embodiment is preferably less than 0.5 g / 100 mL, more preferably 0.4 g / 100 mL or less, and still 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 beer-taste beverage according to the present embodiment includes yeast extract, plant extract saponin substances such as soybean saponin and quillaja saponin, plant protein and peptide containing substances such as corn and soybean, protein substances such as bovine serum albumin, ascorbic acid and the like. Antioxidants can be used as needed as long as the effects of the present invention are not impaired.

Thus, the beer-taste beverage according to this aspect is obtained. The pH of the beer-taste beverage according to this embodiment is preferably 3.0 to 5.0, more preferably 3.5 to 4.5, and still more preferably 3.5 to 4 from the viewpoint of improving the flavor of the beverage. .0.

Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples.

Preparation of heat-treated product According to the following heat treatment method, various raw materials were heat-treated. Table 1 shows the results of analyzing the cyclic dipeptide contained in the heat-treated product by the LC-MS / MS method.
About each raw material shown in Table 1, 15 ml of distilled water was added to 3 g of the raw material, and the mixture was placed in an autoclave (manufactured by Tommy Seiko Co., Ltd.) and subjected to high temperature and high pressure treatment at 135 ° C., 0.31 MPa for 3 hours. 10 ml of the treated liquid was diluted 50-fold with ultrapure water and subjected to membrane treatment, and subjected to LC-MS / MS to determine various cyclic dipeptide concentrations. The details of the LC-MS / MS process conditions are as shown in the above analysis conditions.

Details of various raw materials shown in Table 1 are as follows.
Soy peptide: High Newt AM (Fuji Oil Co., Ltd.)
Malt peptide: Enzyme-treated product of European malt milled product Tea peptide: Ichiban tea leaf (variety: Yabukita) produced from Kagoshima Prefecture Whey peptide: CU2500A (Morinaga Dairy Co., Ltd.)
Collagen peptide: MDP-1 (Nippi Corporation)

<Manufacture of beer-taste beverages>
The beer taste drinks shown in Tables 2 and 3 were prepared as follows.

Examples 1-7, Comparative Examples 1-4
A collagen peptide heat-treated product as a heat-treated product of the cyclic dipeptide-producing material and an indigestible dextrin as other materials were mixed with warm water so as to obtain the extract shown in Table 2, and the solution was boiled. Filtration was performed, and carbon dioxide gas was added to the obtained filtrate to obtain a non-alcohol beer-taste beverage. The pH was as shown in Table 2. In Example 10 and Comparative Example 4, beer-taste beverages containing alcohol were obtained by further adding neutral spirits. The alcohol content was as shown in Table 2.

Example 8
It was prepared in the same manner as in Example 4 except that polydextrose was added instead of indigestible dextrin as other raw materials.

Example 9
It was prepared in the same manner as in Example 4 except that wort was added instead of indigestible dextrin as other raw materials.

Examples 11-14
It was prepared in the same manner as in Example 1 except that a heat-treated product of soybean peptide was added in place of the heat-treated product of collagen peptide as the heat-treated product of cyclic dipeptide generating material so as to obtain the extract shown in Table 3.

<Evaluation of flavor>
A scoring method by 6 panelists regarding the good taste of the beer-taste beverages of each example and comparative example, rich taste, flavor improvement effect (improvement of sharpness of aftertaste, poor taste taste), and comprehensive evaluation. The sensory test according to was evaluated as follows, and the average score was calculated. Here, rich taste refers to a state where the taste feels complicated. The flavor-improving effect means that the non-alcohol beer-taste beverages of Examples 1 to 9, 11 to 14, and Comparative Examples 2 and 3 are evaluated as Comparative Example 1, and the beer-taste beverage containing the alcohol of Example 10 About the evaluation of the comparative example 4 is made into 1 point, and the grade of the flavor improvement on the basis of this is pointed out. The average score for comprehensive evaluation is preferably 2.0 or more, and more preferably 3.0 or more. The results are shown in Tables 2 and 3.
(Good aftertaste)
“Very good” = 5 points, “Good” = 4 points, “Slightly good” = 3 points, “Slightly good” = 2 points, “Normal” = 1 point (rich taste)
“Very present” = 5 points, “Yes” = 4 points, “Slightly” = 3 points, “Slightly” = 2 points, “No” = 1 point (flavor improvement effect)
“Very present” = 5 points, “Yes” = 4 points, “Somewhat” = 3 points, “Slightly” = 2 points, “No” = 1 point (overall evaluation)
“Very good” = 5 points, “Good” = 4 points, “Slightly good” = 3 points, “Normal” = 2 points, “Inferior” = 1 point

From each Example and Comparative Example, when using a collagen peptide heat-treated product or a soybean peptide heat-treated product, the mass ratio of the extract in the beverage ((A) / (B)) is within a predetermined range, and the aftertaste is good. It can be seen that there was a rich taste and the flavor was good.

The container-packed beverage of the present invention has a delicious taste while containing a cyclic dipeptide, and can provide a new taste as a luxury product.

Claims

A packaged beverage containing a heat-treated product-derived extract of a cyclic dipeptide-producing raw material and other raw material-derived extracts other than the heat-treated product-derived extract, and containing 10 to 8700 ppm of cyclic dipeptide contained in the heat-treated product-derived extract,
(A) Total extract in beverage (B) For extract derived from cyclic dipeptide, (A) and (B) mass ratio ((A) / (B)) is 3.6-6000 Beverages.
The container-packed beverage according to claim 1, wherein the total extract content in the beverage (A) is 0.05 to 6% by mass.
The container according to claim 1 or 2, wherein the other raw material includes one or more selected from the group consisting of water-soluble dietary fiber, acidulant, sweetener, colorant, mineral, seasoning, bitter, and flavor. Stuffed beverage.
The container-packed beverage according to claim 3, wherein the content of the water-soluble dietary fiber is 0.04 to 5.9% by mass.