JP2017038595A - Beer taste beverage - Google Patents
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Abstract
Description
本発明は、タンパク質及び／又はその分解物に由来する沈殿が抑制されたビールテイスト飲料に関する。 The present invention relates to a beer-taste beverage in which precipitation derived from proteins and / or degradation products thereof is suppressed.
現在、様々な種類のビールテイスト飲料が上市され、飲用されている。例えば、発泡酒や、麦芽や麦以外の原料を使用する、いわゆる“第３のビール”や、ノンアルコールビールテイスト飲料が挙げられる。 Currently, various types of beer-taste beverages are marketed and drunk. Examples include so-called “third beer” using non-alcoholic liquor, raw materials other than malt and wheat, and non-alcohol beer-taste beverages.
従来、これらビールテイスト飲料は、発泡性であっても一般にビールに比べ起泡性及び泡保持性に劣る。そのため、グラスに注いだ直後に十分に起泡しなかったり、良好な泡が生じても短時間で消滅してしまったりする問題があった。したがって、これらのビールテイスト飲料にビールのような良好な泡を付与することは困難であった。 Conventionally, these beer-taste beverages are generally inferior in foaming properties and foam retention properties as compared to beer even if they are foaming. For this reason, there is a problem that foaming does not occur immediately after pouring into the glass, or even if good foaming occurs, it disappears in a short time. Therefore, it has been difficult to impart good foam like beer to these beer-taste beverages.
そこで、このようなビールテイスト飲料における起泡性や泡保持性の問題に対処するため、起泡性を有するタンパク質及び／又はその分解物を利用した技術が検討されている。
例えば、植物由来タンパク及び／又はその分解物を使用して製造され、アルコールの含有量が１ｖ／ｖ％未満である未発酵のビールテイスト飲料であって、難消化性デキストリンの含有量が０．５０ｗ／ｖ％以上である未発酵のビールテイスト飲料（特許文献１）、植物性タンパク分解物並びに、麦芽抽出物を原料とする、非発酵ビール風味炭酸飲料（特許文献２）等が報告されている。
Therefore, in order to deal with the problem of foamability and foam retention in such beer-taste beverages, a technique using a protein having foamability and / or a decomposition product thereof has been studied.
For example, an unfermented beer-taste beverage produced using a plant-derived protein and / or a degradation product thereof and having an alcohol content of less than 1 v / v%, wherein the content of indigestible dextrin is 0. Non-fermented beer-flavored carbonated beverages (Patent Document 2) and the like using raw fermented beer-taste beverages (Patent Document 1), vegetable protein degradation products and malt extracts, which are 50 w / v% or more, have been reported Yes.
本発明者は、ビールテイスト飲料における起泡性、及び起泡後の泡保持性を改善するべく鋭意研究を重ねていたところ、ビールテイスト飲料に起泡性や泡保持性を付与するためにタンパク質及び／又はその分解物を使用すると、ビールテイスト飲料を保存した際に、タンパク質及び／又はその分解物に由来する沈殿が生じるという課題を見出した。 The present inventor has conducted extensive research to improve the foaming properties in beer-taste beverages and the foam retention properties after foaming. In order to impart foaming properties and foam retention properties to beer-taste beverages, When the beer-taste drink was preserve | saved when using and / or its degradation product, the subject that precipitation derived from protein and / or its degradation product arises was discovered.
本発明者は鋭意研究を重ねた結果、タンパク質及び／又はその分解物を含むビールテイスト飲料に、特定量の大豆多糖類を使用することで、上記の課題を解決できることを見出し、本発明を完成するに至った。 As a result of intensive research, the present inventors have found that the above-mentioned problems can be solved by using a specific amount of soybean polysaccharide in a beer-taste beverage containing protein and / or a degradation product thereof, and completed the present invention. It came to do.
すなわち、本発明は以下の特徴を有している。
項１．大豆多糖類を０．００００５質量％以上０．１質量％未満と、タンパク質及び／又はその分解物を含有するビールテイスト飲料。
項２．前記タンパク質及び／又はその分解物が小麦及び／又は大豆由来である、項１に記載のビールテイスト飲料。
項３．ビールテイスト飲料に大豆多糖類を０．００００５質量％以上０．１質量％未満添加することを特徴とする、タンパク質及び／又はその分解物を含むビールテイスト飲料の製造方法。
項４．前記タンパク質及び／又はその分解物が小麦及び／又は大豆由来である、項３に記載のビールテイスト飲料の製造方法。
項５．ビールテイスト飲料に大豆多糖類を０．００００５質量％以上０．１質量％未満添加することを特徴とする、ビールテイスト飲料に含まれるタンパク質及び／又はその分解物に由来する沈殿を抑制する方法。
項６．前記タンパク質及び／又はその分解物が小麦及び／又は大豆由来である、項５に記載のビールテイスト飲料に含まれるタンパク質及び／又はその分解物に由来する沈殿を抑制する方法。
項７．大豆多糖類を含有することを特徴とする、タンパク質及び／又はその分解物を含むビールテイスト飲料用沈殿抑制剤。
項８．前記タンパク質及び／又はその分解物が小麦及び／又は大豆由来である、項７に記載のビールテイスト飲料用沈殿抑制剤。
That is, the present invention has the following features.
Item 1. A beer-taste beverage containing soy polysaccharide in an amount of 0.00005% by mass to less than 0.1% by mass and protein and / or a degradation product thereof.
Item 2. Item 2. The beer-taste beverage according to Item 1, wherein the protein and / or a degradation product thereof is derived from wheat and / or soybean.
Item 3. A method for producing a beer-taste beverage comprising protein and / or a degradation product thereof, wherein soybean polysaccharide is added to beer-taste beverage in an amount of 0.00005 mass% or more and less than 0.1 mass%.
Item 4. Item 4. The method for producing a beer-taste beverage according to Item 3, wherein the protein and / or a degradation product thereof is derived from wheat and / or soybean.
Item 5. A method for suppressing precipitation derived from a protein and / or a degradation product thereof contained in a beer-taste beverage, wherein a soybean polysaccharide is added to a beer-taste beverage in an amount of 0.00005% by mass or more and less than 0.1% by mass.
Item 6. Item 6. The method for suppressing precipitation derived from a protein and / or a degradation product thereof contained in a beer-taste beverage according to Item 5, wherein the protein and / or a degradation product thereof is derived from wheat and / or soybeans.
Item 7. A precipitation inhibitor for beer-taste beverages comprising protein and / or a degradation product thereof, comprising soybean polysaccharide.
Item 8. Item 8. The precipitation inhibitor for beer-taste beverages according to Item 7, wherein the protein and / or a degradation product thereof is derived from wheat and / or soybeans.
本発明によれば、ビールテイスト飲料に起泡性や泡保持性を付与するためにタンパク質及び／又はその分解物を使用する場合であっても、ビールテイスト飲料を保存した際に生じる沈殿を抑制することができる。 According to the present invention, even when a protein and / or a degradation product thereof is used to impart foamability and foam retention to a beer-taste beverage, the precipitation that occurs when the beer-taste beverage is stored is suppressed. can do.
本発明において「ビールテイスト飲料」とは、酒税法上の分類、使用原料やその使用量にとらわれず、炭酸ガスによる発泡性を有し、ビールと同様又は同類の風味を有するアルコール飲料及びノンアルコール飲料を意味する。したがって、本発明において、「ビールテイスト飲料」とは、酒税法及びその関係法規に現在規定されている発泡酒はもちろん、麦芽や麦を使用せず、麦以外の穀類や、とうもろこし、大豆、えんどう豆等を原料とする、いわゆる“第３のビール”や、ノンアルコールビールテイスト飲料をも包含する意味で用いる。 In the present invention, “beer-taste beverage” refers to alcoholic beverages and non-alcohols that have the same or similar flavor as beer and have a foaming property due to carbon dioxide gas, regardless of the classification under the liquor tax law, raw materials used or the amount used. Means beverage. Therefore, in the present invention, the “beer-taste beverage” means not only maltose and wheat, but also cereals other than wheat, corn, soybeans, peas, as well as happoshu currently defined in the Liquor Tax Law and related laws and regulations. It is used to include so-called “third beer” using non-alcoholic beer-taste beverages made from soybeans or the like.
本発明のビールテイスト飲料は、大豆多糖類を０．００００５質量％以上０．１質量％未満と、タンパク質及び／又はその分解物を含有することを特徴とする。 The beer-taste beverage of the present invention is characterized in that it contains 0.00005% by mass or more and less than 0.1% by mass of soybean polysaccharide, and protein and / or a degradation product thereof.
本発明に使用する大豆多糖類としては、大豆から抽出される多糖類であれば特に限定されるものではないが、例えば、水溶性ヘミセルロースが好適である。なお、大豆多糖類は商業的に入手することができ、例えば、ＳＭ−１２００（三栄源エフ・エフ・アイ株式会社製）等が挙げられる。 The soybean polysaccharide used in the present invention is not particularly limited as long as it is a polysaccharide extracted from soybeans. For example, water-soluble hemicellulose is suitable. In addition, soybean polysaccharide can be obtained commercially, for example, SM-1200 (made by San-Ei Gen FFI Co., Ltd.) etc. are mentioned.
本発明のビールテイスト飲料における大豆多糖類の含量は、０．００００５質量％以上０．１質量％未満であり、好ましくは０．０００３〜０．０５質量％、より好ましくは０．０００５〜０．０１質量％である。ビールテイスト飲料における大豆多糖類の含量が０．００００５質量％未満になると、ビールテイスト飲料を保存した際の沈殿抑制効果が十分に得られない。また、ビールテイスト飲料における大豆多糖類の含量が増加するにつれて、ビールテイスト飲料を飲用した際に感じる大豆多糖類の風味が強まる傾向があり、ビールテイスト飲料における大豆多糖類の含量が０．１質量％以上になると、大豆多糖類の風味が強すぎてビールテイスト飲料自体の風味が悪化してしまい、好ましくない。 The content of soybean polysaccharide in the beer-taste beverage of the present invention is 0.00005% by mass or more and less than 0.1% by mass, preferably 0.0003 to 0.05% by mass, more preferably 0.0005 to 0.00. 01% by mass. When the content of the soybean polysaccharide in the beer-taste beverage is less than 0.00005% by mass, the precipitation suppressing effect when the beer-taste beverage is stored cannot be sufficiently obtained. Also, as the content of soy polysaccharides in the beer-taste beverage increases, the flavor of the soy polysaccharides felt when drinking the beer-taste beverage tends to increase, and the content of soy polysaccharides in the beer-taste beverage is 0.1 mass If it is at least%, the flavor of the soybean polysaccharide is too strong and the flavor of the beer-taste beverage itself deteriorates, which is not preferable.
本発明に使用するタンパク質及び／又はその分解物としては、特に限定されるものではない。本発明者は、本発明を検討するなかで、ビールテイスト飲料に起泡性や泡保持性を付与するためにタンパク質及び／又はその分解物を使用する場合、タンパク質及び／又はその分解物として、小麦及び／又は大豆由来のものを使用すると、一層沈殿が生じやすいということを見出した。かかるタンパク質及び／又はその分解物は商業的に入手することができ、例えば三栄源エフ・エフ・アイ株式会社製の小麦グルテン分解物「ビストップＤ−４１６４」、大豆たん白「ビストップＤ−４１６５」等が挙げられる。
本発明によれば、ビールテイスト飲料に、タンパク質及び／又はその分解物として、小麦及び／又は大豆由来のものを使用した場合であっても、ビールテイスト飲料を保存した際の沈殿を抑制することができる。
The protein used in the present invention and / or its degradation product is not particularly limited. In the case of using the protein and / or its degradation product in order to impart foamability and foam retention to a beer-taste beverage while examining the present invention, the present inventor, as a protein and / or its degradation product, It has been found that precipitation is more likely to occur when wheat and / or soybean-derived materials are used. Such proteins and / or degradation products thereof can be obtained commercially, for example, wheat gluten degradation product “Bistop D-4164” manufactured by San-Ei Gen FFI Co., Ltd., soybean protein “Bistop D- 4165 "and the like.
According to the present invention, even when a protein derived from beer-taste and / or a decomposition product thereof is derived from wheat and / or soybeans, it suppresses precipitation when the beer-taste beverage is stored. Can do.
本発明のビールテイスト飲料におけるタンパク質及び／又はその分解物の含量は特に限定されるものではないが、通常０．０１〜０．３質量％であり、好ましくは０．１〜０．２質量％である。ビールテイスト飲料におけるタンパク質及び／又はその分解物の含量が０．０１質量％未満になると、ビールテイスト飲料に十分な起泡性を付与できない場合があり、０．３質量％を超えると、ビールテイスト飲料自体の風味を損ねる場合がある。 The content of the protein and / or its degradation product in the beer-taste beverage of the present invention is not particularly limited, but is usually 0.01 to 0.3% by mass, preferably 0.1 to 0.2% by mass. It is. If the content of protein and / or its degradation product in the beer-taste beverage is less than 0.01% by mass, sufficient foaming property may not be imparted to the beer-taste beverage, and if it exceeds 0.3% by mass, the beer taste The flavor of the beverage itself may be impaired.
本発明のビールテイスト飲料中における、大豆多糖類とタンパク質及び／又はその分解物の含量比は特に限定されるものではないが、好ましくはタンパク質及び／又はその分解物の総含量１質量部に対する大豆多糖類の含量が０．００５〜１質量部、より好ましくは０．０１〜０．５質量部となるように調整することが望ましい。 In the beer-taste beverage of the present invention, the content ratio of soybean polysaccharide and protein and / or its degradation product is not particularly limited, but preferably soybean relative to 1 part by mass of the total content of protein and / or its degradation product. It is desirable to adjust so that the content of polysaccharide is 0.005 to 1 part by mass, more preferably 0.01 to 0.5 part by mass.
また、本発明は、ビールテイスト飲料に大豆多糖類を０．００００５質量％以上０．１質量％未満添加することを特徴とする、タンパク質及び／又はその分解物を含むビールテイスト飲料の製造方法に関する。
本発明のビールテイスト飲料は、大豆多糖類を０．００００５質量％以上０．１質量％未満と、タンパク質及び／又はその分解物を含有する以外は、常法に従って製造可能である。例えば、原料混合時に大豆多糖類を０．００００５質量％以上０．１質量％未満と、タンパク質及び／又はその分解物を添加する以外は常法に従って製造可能である。
Moreover, this invention relates to the manufacturing method of the beer taste drink containing protein and / or its degradation product characterized by adding soybean polysaccharide to 0.00005 mass% or less and less than 0.1 mass% to beer taste drink. .
The beer-taste beverage of the present invention can be produced in accordance with a conventional method except that the soybean polysaccharide contains 0.00005% by mass or more and less than 0.1% by mass and protein and / or a degradation product thereof. For example, the soybean polysaccharide can be produced according to a conventional method except that the soybean polysaccharide is added to 0.00005% by mass or more and less than 0.1% by mass at the time of mixing the raw materials and protein and / or a degradation product thereof.
また、本発明は、大豆多糖類を含有することを特徴とする、タンパク質及び／又はその分解物を含むビールテイスト飲料用沈殿抑制剤に関する。大豆多糖類は上記のものを使用することができ、当該ビールテイスト飲料用沈殿抑制剤は、大豆多糖類の含量が上記の範囲となるようにビールテイスト飲料に添加して使用できる。 Moreover, this invention relates to the precipitation inhibitor for beer taste drinks containing protein and / or its degradation product characterized by containing soybean polysaccharide. The above-mentioned soybean polysaccharide can be used, and the precipitation inhibitor for beer-taste beverages can be used by adding to the beer-taste beverage so that the content of soybean polysaccharide is in the above range.
本発明によって調製されるビールテイスト飲料は、タンパク質及び／又はその分解物による良好な起泡性及び泡保持性を有しつつも、冷蔵（例えば４℃）において３日間、更には５日間、特には１０日間保存した場合であっても沈殿の発生が顕著に抑制される。 The beer-taste beverage prepared according to the present invention has good foaming and foam-retaining properties due to protein and / or its degradation product, but is refrigerated (for example, 4 ° C.) for 3 days, more particularly 5 days, Is significantly suppressed even when stored for 10 days.
以下に、実施例を用いて本発明を更に詳しく説明する。ただし、これらの例は本発明を制限するものではない。なお、実施例中の「％」は、「質量％」を意味する。 Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In the examples, “%” means “mass%”.
実験例１ ビールテイスト飲料の調製１
＜沈殿の状態の評価＞
大豆多糖類（商品名：ＳＭ−１２００（三栄源エフ・エフ・アイ株式会社製））及び小麦グルテン分解物（商品名：ビストップＤ−４１６４（三栄源エフ・エフ・アイ株式会社製））を８０℃の脱イオン水に溶解させ、各成分が表１に記載の含量となる水溶液を得た。室温（２５℃）に冷却した前記水溶液２ｍｌを、市販のビールテイスト飲料（炭酸飲料、アルコール含量０．００％）（２５℃）１８ｍｌに添加し、各成分が表２記載の含量になるようにビールテイスト飲料を調製した。このビールテイスト飲料を５０ｍｌチューブに入れ、ボルテックスで３０秒間混合した後、４℃にて１０日間静置した。
Experimental Example 1 Preparation 1 of beer-taste beverage
<Evaluation of the state of precipitation>
Soybean polysaccharide (trade name: SM-1200 (manufactured by Saneigen FFI Co., Ltd.)) and wheat gluten degradation product (trade name: Bistop D-4164 (manufactured by Saneigen FFI Co., Ltd.)) Was dissolved in deionized water at 80 ° C. to obtain an aqueous solution in which each component had the contents shown in Table 1. 2 ml of the aqueous solution cooled to room temperature (25 ° C.) is added to 18 ml of a commercially available beer-taste beverage (carbonated beverage, alcohol content 0.00%) (25 ° C.) so that each component has the contents shown in Table 2. A beer-taste beverage was prepared. This beer-taste beverage was placed in a 50 ml tube, mixed by vortex for 30 seconds, and then allowed to stand at 4 ° C. for 10 days.
４℃にて１０日間静置したビールテイスト飲料の、沈殿の状態を下記の基準で評価した。結果を表２に示す。
−：沈殿が生じない
±：底部に沈殿がわずかに生じる
＋：底部に沈殿が生じる
また、沈殿の量を「＋」の数で示す。つまり、＋ → ＋＋ → ＋＋＋ → ＋＋＋＋
と、＋の数が多くなるほど、沈殿の量が多いことを意味する。
The state of precipitation of a beer-taste beverage that was allowed to stand at 4 ° C. for 10 days was evaluated according to the following criteria. The results are shown in Table 2.
-: Precipitation does not occur ±: Slight precipitation occurs at the bottom +: Precipitation occurs at the bottom Also, the amount of precipitation is indicated by the number of "+". That is, + → ++ → +++ → +++++
As the number of + increases, it means that the amount of precipitation increases.
＜起泡性・泡保持性の評価＞
大豆多糖類（商品名：ＳＭ−１２００（三栄源エフ・エフ・アイ株式会社製））及び小麦グルテン分解物（商品名：ビストップＤ−４１６４（三栄源エフ・エフ・アイ株式会社製））を８０℃の脱イオン水に溶解させ、各成分が表１に記載の含量となる水溶液を得た。室温（２５℃）に冷却した前記水溶液２５ｇを２８０ｍｌペットボトルに添加し、冷蔵庫（４℃）にて６０分間静置した。６０分間静置後、前記のペットボトルに、氷水で０℃に冷却した市販のビールテイスト飲料（炭酸飲料、アルコール含量０．００％）２２５ｇを添加し、各成分が表２記載の含量になるようにビールテイスト飲料を調製した。このビールテイスト飲料が入ったペットボトルを上下に３０回振り、よく混合した。その後、一晩冷蔵庫（４℃）にて静置した。
<Evaluation of foamability and foam retention>
Soybean polysaccharide (trade name: SM-1200 (manufactured by Saneigen FFI Co., Ltd.)) and wheat gluten degradation product (trade name: Bistop D-4164 (manufactured by Saneigen FFI Co., Ltd.)) Was dissolved in deionized water at 80 ° C. to obtain an aqueous solution in which each component had the contents shown in Table 1. 25 g of the aqueous solution cooled to room temperature (25 ° C.) was added to a 280 ml PET bottle, and left still in a refrigerator (4 ° C.) for 60 minutes. After standing for 60 minutes, 225 g of a commercially available beer-taste beverage (carbonated beverage, alcohol content 0.00%) cooled to 0 ° C. with ice water is added to the above PET bottle, and each component has the content shown in Table 2. A beer-taste beverage was prepared. The plastic bottle containing the beer-taste beverage was shaken up and down 30 times and mixed well. Then, it left still in the refrigerator (4 degreeC) overnight.
次に、恒温槽にて２０℃に調温した前記のビールテイスト飲料を、ペットボトルの口を下向きにして、ペットボトルが地面に対して垂直になるようにして５００ｍｌビーカーに注ぎ（注入速度：約７５ｍｌ／秒）、注入直後の起泡位置を観察し、起泡性を評価した。この際、注ぐ高さが一定になるよう、５００ｍｌビーカーの淵と同じ高さ（１２５ｍｍ）から、注ぎ入れた。起泡性については下記の基準で評価した。結果を表２に示す。
×：起泡性が低い
○：起泡性が高い
◎：起泡性が非常に高い
Next, the beer-taste beverage adjusted to 20 ° C. in a thermostatic bath is poured into a 500 ml beaker with the mouth of the PET bottle facing downward and the PET bottle perpendicular to the ground (injection speed: About 75 ml / second), the foaming position immediately after injection was observed to evaluate the foaming property. At this time, the mixture was poured from the same height (125 mm) as the 500 ml beaker so that the pouring height was constant. The foaming property was evaluated according to the following criteria. The results are shown in Table 2.
×: Low foaming property ○: High foaming property ◎: Very high foaming property
また、５００ｍｌビーカーに注ぎ入れて３分経過後の起泡位置を観察し、泡保持性を評価した。泡保持性については下記の基準で評価した。結果を表２に示す。
×：泡保持性が低い
○：泡保持性が高い
◎：泡保持性が非常に高い
Moreover, it poured into the 500 ml beaker, the foaming position after 3 minutes passed was observed, and foam retention property was evaluated. The foam retention was evaluated according to the following criteria. The results are shown in Table 2.
×: Low foam retention ○: High foam retention ◎: Very high foam retention
大豆多糖類を含有せず小麦グルテン分解物を含有する比較例１−１〜１−３では、５０ｍｌチューブの底部に沈殿が生じ、小麦グルテン分解物の含量が多くなる程、沈殿は広範囲に広がり、かつ沈殿の層が厚くなった。大豆多糖類及び小麦グルテン分解物を含有する実施例１−１〜１−７では、沈殿の発生が顕著に抑制され、沈殿を視認できなかった。
実施例１−１〜１−７は、小麦グルテン分解物による良好な起泡性及び泡保持性を有しつつも、沈殿の発生が顕著に抑制された。
In Comparative Examples 1-1 to 1-3 that do not contain soy polysaccharides and contain wheat gluten degradation products, precipitation occurs at the bottom of the 50 ml tube, and the larger the content of wheat gluten degradation products, the wider the precipitation. And the layer of precipitation became thicker. In Examples 1-1 to 1-7 containing soybean polysaccharide and wheat gluten degradation product, the occurrence of precipitation was remarkably suppressed, and the precipitation could not be visually recognized.
In Examples 1-1 to 1-7, the occurrence of precipitation was remarkably suppressed while having good foamability and foam retention due to the decomposition product of wheat gluten.
実験例２ ビールテイスト飲料の調製２
＜沈殿の状態の評価＞
大豆多糖類（商品名：ＳＭ−１２００（三栄源エフ・エフ・アイ株式会社製））及び小麦グルテン分解物（商品名：ビストップＤ−４１６４（三栄源エフ・エフ・アイ株式会社製））を８０℃の脱イオン水に溶解させ、各成分が表３に記載の含量となる水溶液を得た。室温（２５℃）に冷却した前記水溶液２ｍｌを、市販のビールテイスト飲料（発泡酒、アルコール含量５．５％）（２５℃）１８ｍｌに添加し、各成分が表４記載の含量になるようにビールテイスト飲料を調製した。このビールテイスト飲料を５０ｍｌチューブに入れ、ボルテックスで３０秒間混合した後、４℃にて１０日間静置した。
Experimental Example 2 Preparation 2 of beer-taste beverage
<Evaluation of the state of precipitation>
Soybean polysaccharide (trade name: SM-1200 (manufactured by Saneigen FFI Co., Ltd.)) and wheat gluten degradation product (trade name: Bistop D-4164 (manufactured by Saneigen FFI Co., Ltd.)) Was dissolved in deionized water at 80 ° C. to obtain an aqueous solution in which each component had the contents shown in Table 3. 2 ml of the aqueous solution cooled to room temperature (25 ° C.) is added to 18 ml of a commercially available beer-taste beverage (sparkling liquor, alcohol content 5.5%) (25 ° C.) so that each component has the contents shown in Table 4. A beer-taste beverage was prepared. This beer-taste beverage was placed in a 50 ml tube, mixed by vortex for 30 seconds, and then allowed to stand at 4 ° C. for 10 days.
４℃にて１０日間静置したビールテイスト飲料の沈殿の状態を、実験例１と同様の方法で評価した。結果を表４に示す。 The state of precipitation of a beer-taste beverage that was allowed to stand at 4 ° C. for 10 days was evaluated in the same manner as in Experimental Example 1. The results are shown in Table 4.
＜起泡性・泡保持性の評価＞
大豆多糖類（商品名：ＳＭ−１２００（三栄源エフ・エフ・アイ株式会社製））及び小麦グルテン分解物（商品名：ビストップＤ−４１６４（三栄源エフ・エフ・アイ株式会社製））を８０℃の脱イオン水に溶解させ、各成分が表３に記載の含量となる水溶液を得た。室温（２５℃）に冷却した前記水溶液２５ｇを２８０ｍｌペットボトルに添加し、冷蔵庫（４℃）にて６０分間静置した。６０分間静置後、前記のペットボトルに、氷水で０℃に冷却した市販のビールテイスト飲料（発泡酒、アルコール含量５．５％）２２５ｇを添加し、各成分が表４記載の含量になるようにビールテイスト飲料を調製した。このビールテイスト飲料が入ったペットボトルを上下に３０回振り、よく混合した。その後、一晩冷蔵庫（４℃）にて静置した。
<Evaluation of foamability and foam retention>
Soybean polysaccharide (trade name: SM-1200 (manufactured by Saneigen FFI Co., Ltd.)) and wheat gluten degradation product (trade name: Bistop D-4164 (manufactured by Saneigen FFI Co., Ltd.)) Was dissolved in deionized water at 80 ° C. to obtain an aqueous solution in which each component had the contents shown in Table 3. 25 g of the aqueous solution cooled to room temperature (25 ° C.) was added to a 280 ml PET bottle, and left still in a refrigerator (4 ° C.) for 60 minutes. After standing for 60 minutes, 225 g of a commercially available beer-taste beverage (sparkling liquor, alcohol content 5.5%) cooled to 0 ° C. with ice water is added to each of the above PET bottles, and each component has the contents shown in Table 4. A beer-taste beverage was prepared. The plastic bottle containing the beer-taste beverage was shaken up and down 30 times and mixed well. Then, it left still in the refrigerator (4 degreeC) overnight.
次に、恒温槽にて２０℃に調温した前記のビールテイスト飲料の起泡性及び泡保持性を、実験例１と同様の方法で評価した。結果を表４に示す。 Next, the foaming property and foam retention of the beer-taste beverage adjusted to 20 ° C. in a thermostatic bath were evaluated in the same manner as in Experimental Example 1. The results are shown in Table 4.
大豆多糖類を含有せず小麦グルテン分解物を含有する比較例２−１は、５０ｍｌチューブの底部に大きな塊状の沈殿が生じた。大豆多糖類及び小麦グルテン分解物を含有する実施例２−１〜２−４は、沈殿の発生が顕著に抑制された。
実施例２−１〜２−４は、小麦グルテン分解物による良好な起泡性及び泡保持性を有しつつも、沈殿の発生が顕著に抑制された。
In Comparative Example 2-1, which did not contain soybean polysaccharide and contained wheat gluten degradation product, a large massive precipitate was formed at the bottom of the 50 ml tube. In Examples 2-1 to 2-4 containing soybean polysaccharide and wheat gluten degradation product, the occurrence of precipitation was significantly suppressed.
In Examples 2-1 to 2-4, the occurrence of precipitation was remarkably suppressed while having good foamability and foam retention due to the wheat gluten degradation product.
実験例３ ビールテイスト飲料の調製３
＜沈殿の状態の評価＞
大豆多糖類（商品名：ＳＭ−１２００（三栄源エフ・エフ・アイ株式会社製））及び大豆たん白（商品名：ビストップＤ−４１６５（三栄源エフ・エフ・アイ株式会社製））を８０℃の脱イオン水に溶解させ、各成分が表５に記載の含量となる水溶液を得た。室温（２５℃）に冷却した前記水溶液２ｍｌを、市販のビールテイスト飲料（炭酸飲料、アルコール含量０．００％）（２５℃）１８ｍｌに添加し、各成分が表６記載の含量になるようにビールテイスト飲料を調製した。このビールテイスト飲料を５０ｍｌチューブに入れ、ボルテックスで３０秒間混合した後、４℃にて１０日間静置した。
Experimental Example 3 Preparation 3 of beer-taste beverage
<Evaluation of the state of precipitation>
Soybean polysaccharide (trade name: SM-1200 (manufactured by Saneigen FFI Co., Ltd.)) and soybean protein (trade name: Bistop D-4165 (manufactured by Saneigen FFI Co., Ltd.)) It was dissolved in deionized water at 80 ° C. to obtain an aqueous solution in which each component had a content shown in Table 5. 2 ml of the aqueous solution cooled to room temperature (25 ° C.) is added to 18 ml of a commercially available beer-taste beverage (carbonated beverage, alcohol content 0.00%) (25 ° C.) so that each component has a content shown in Table 6. A beer-taste beverage was prepared. This beer-taste beverage was placed in a 50 ml tube, mixed by vortex for 30 seconds, and then allowed to stand at 4 ° C. for 10 days.
４℃にて１０日間静置したビールテイスト飲料の沈殿の状態を、実験例１と同様の方法で評価した。結果を表６に示す。 The state of precipitation of a beer-taste beverage that was allowed to stand at 4 ° C. for 10 days was evaluated in the same manner as in Experimental Example 1. The results are shown in Table 6.
＜起泡性・泡保持性の評価＞
大豆多糖類（商品名：ＳＭ−１２００（三栄源エフ・エフ・アイ株式会社製））及び大豆たん白（商品名：ビストップＤ−４１６５（三栄源エフ・エフ・アイ株式会社製））を８０℃の脱イオン水に溶解させ、各成分が表５に記載の含量となる水溶液を得た。室温（２５℃）に冷却した前記水溶液２５ｇを２８０ｍｌペットボトルに添加し、冷蔵庫（４℃）にて６０分間静置した。６０分間静置後、前記のペットボトルに、氷水で０℃に冷却した市販のビールテイスト飲料（炭酸飲料、アルコール含量０．００％）２２５ｇを添加し、各成分が表６記載の含量になるようにビールテイスト飲料を調製した。このビールテイスト飲料が入ったペットボトルを上下に３０回振り、よく混合した。その後、一晩冷蔵庫（４℃）にて静置した。
<Evaluation of foamability and foam retention>
Soybean polysaccharide (trade name: SM-1200 (manufactured by Saneigen FFI Co., Ltd.)) and soybean protein (trade name: Bistop D-4165 (manufactured by Saneigen FFI Co., Ltd.)) It was dissolved in deionized water at 80 ° C. to obtain an aqueous solution in which each component had a content shown in Table 5. 25 g of the aqueous solution cooled to room temperature (25 ° C.) was added to a 280 ml PET bottle, and left still in a refrigerator (4 ° C.) for 60 minutes. After standing for 60 minutes, 225 g of a commercially available beer-taste beverage (carbonated beverage, alcohol content 0.00%) cooled to 0 ° C. with ice water is added to each of the above PET bottles, and each component has a content shown in Table 6. A beer-taste beverage was prepared. The plastic bottle containing the beer-taste beverage was shaken up and down 30 times and mixed well. Then, it left still in the refrigerator (4 degreeC) overnight.
次に、恒温槽にて２０℃に調温した前記のビールテイスト飲料の起泡性及び泡保持性を、実験例１と同様の方法で評価した。結果を表６に示す。
大豆多糖類を含有せず大豆たん白を含有する比較例３−１は、５０ｍｌチューブの底部に大きな塊状の沈殿が生じた。大豆多糖類及び大豆たん白を含有する実施例３−１及び３−２は、沈殿の発生が顕著に抑制された。
実施例３−１及び３−２は、大豆たん白による良好な起泡性及び泡保持性を有しつつも、沈殿の発生が顕著に抑制された。
In Comparative Example 3-1, which did not contain soy polysaccharide and contained soy protein, a large massive precipitate was formed at the bottom of the 50 ml tube. In Examples 3-1 and 3-2 containing soybean polysaccharide and soybean protein, the occurrence of precipitation was significantly suppressed.
In Examples 3-1 and 3-2, the occurrence of precipitation was remarkably suppressed while having good foamability and foam retention due to soybean protein.
Claims (8)
The precipitation inhibitor for beer-taste beverages according to claim 7, wherein the protein and / or a decomposition product thereof are derived from wheat and / or soybeans.
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