JP6391933B2 - Method for producing unfermented beer flavored beverage - Google Patents
Method for producing unfermented beer flavored beverage Download PDFInfo
- Publication number
- JP6391933B2 JP6391933B2 JP2013258438A JP2013258438A JP6391933B2 JP 6391933 B2 JP6391933 B2 JP 6391933B2 JP 2013258438 A JP2013258438 A JP 2013258438A JP 2013258438 A JP2013258438 A JP 2013258438A JP 6391933 B2 JP6391933 B2 JP 6391933B2
- Authority
- JP
- Japan
- Prior art keywords
- activated carbon
- beer
- wheat
- production method
- grains
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 49
- 235000013405 beer Nutrition 0.000 title description 29
- 235000021554 flavoured beverage Nutrition 0.000 title description 14
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 117
- 235000013339 cereals Nutrition 0.000 claims description 68
- 239000000796 flavoring agent Substances 0.000 claims description 38
- 235000019634 flavors Nutrition 0.000 claims description 38
- 235000013361 beverage Nutrition 0.000 claims description 31
- 241000209140 Triticum Species 0.000 claims description 30
- 235000021307 Triticum Nutrition 0.000 claims description 30
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 claims description 30
- 239000007788 liquid Substances 0.000 claims description 24
- 235000018102 proteins Nutrition 0.000 claims description 22
- 102000004169 proteins and genes Human genes 0.000 claims description 22
- 108090000623 proteins and genes Proteins 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 17
- 239000011148 porous material Substances 0.000 claims description 12
- 108010073771 Soybean Proteins Proteins 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 108091005804 Peptidases Proteins 0.000 claims description 8
- 230000009467 reduction Effects 0.000 claims description 8
- 102000035195 Peptidases Human genes 0.000 claims description 7
- 230000017854 proteolysis Effects 0.000 claims description 7
- 235000019710 soybean protein Nutrition 0.000 claims description 6
- 239000007857 degradation product Substances 0.000 claims description 5
- 240000004713 Pisum sativum Species 0.000 claims description 4
- 235000010582 Pisum sativum Nutrition 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 239000003463 adsorbent Substances 0.000 description 23
- 239000000243 solution Substances 0.000 description 21
- 238000002360 preparation method Methods 0.000 description 15
- 238000012360 testing method Methods 0.000 description 15
- 235000019645 odor Nutrition 0.000 description 12
- 239000012527 feed solution Substances 0.000 description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 235000019658 bitter taste Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 229940001941 soy protein Drugs 0.000 description 4
- 244000060011 Cocos nucifera Species 0.000 description 3
- 235000013162 Cocos nucifera Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- 239000008188 pellet Substances 0.000 description 3
- 239000011347 resin Substances 0.000 description 3
- 229920005989 resin Polymers 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000002470 solid-phase micro-extraction Methods 0.000 description 3
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 2
- 241001510071 Pyrrhocoridae Species 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000004927 clay Substances 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 239000003456 ion exchange resin Substances 0.000 description 2
- 229920003303 ion-exchange polymer Polymers 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000004177 patent blue V Substances 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010073032 Grain Proteins Proteins 0.000 description 1
- 235000008694 Humulus lupulus Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229910021536 Zeolite Inorganic materials 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000003957 anion exchange resin Substances 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000021577 malt beverage Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000005979 thermal decomposition reaction Methods 0.000 description 1
- 239000010457 zeolite Substances 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
Description
本発明は未発酵のビール風味飲料の製造方法に関し、より詳細には麦および麦芽を原料として使用しない未発酵のビール風味飲料の製造方法に関する。 The present invention relates to a method for producing an unfermented beer flavored beverage, and more particularly to a method for producing an unfermented beer flavored beverage that does not use wheat and malt as raw materials.
近年の健康志向の高まりの中でアルコール摂取量を自己管理する消費者が増加している。また、飲酒運転に対する罰則の強化など道路交通法の改正により、自動車等の運転に従事する者のアルコール摂取に対する関心が高まっている。このような中で低アルコールあるいは無アルコールのビール風味飲料への需要が一段と高まっている。 With the recent increase in health orientation, the number of consumers who self-control alcohol intake is increasing. In addition, due to the revision of the Road Traffic Law, such as stricter penalties for drunk driving, people engaged in driving automobiles are increasingly interested in alcohol consumption. Under such circumstances, the demand for low-alcohol or alcohol-free beer-flavored beverages is further increasing.
これまでに、不快な麦汁フレーバーが低減され、ビール風味を備えた未発酵の麦芽飲料が開示されているが（例えば、特許文献１および２参照）、麦以外の穀物由来のタンパク質を原料として配合した仕込液を用いた不快な穀物フレーバーが低減されたビール風味飲料の製造方法はこれまでに全く知られていない。 So far, unfermented malt beverages with reduced unpleasant wort flavor and beer flavor have been disclosed (for example, see Patent Documents 1 and 2), but proteins derived from grains other than wheat are used as raw materials. There has been no known method for producing a beer-flavored beverage with reduced unpleasant grain flavor using the blended feed liquid.
また、特許文献３には、大豆蛋白質を含む溶液を弱塩基性陰イオン交換樹脂、両性イオン交換樹脂または無官能基型吸着樹脂の合成吸着樹脂と接触させて、大豆特有の豆臭あるいは青草臭を除去する方法は開示されているが、吸着剤を用いることにより、ビール風味飲料の不快な穀物フレーバーが低減されることについてはこれまで全く知られていない。 Further, in Patent Document 3, a solution containing soybean protein is brought into contact with a weakly basic anion exchange resin, an amphoteric ion exchange resin, or a synthetic adsorption resin of a non-functional group adsorption resin, soy bean odor or green grass odor peculiar to soybeans. Although a method for removing odors has been disclosed, it has not been known at all that the unpleasant grain flavor of beer-flavored drinks is reduced by using an adsorbent.
本発明は、麦以外の穀物由来のタンパク質を原料として配合した仕込液を用いた不快な穀物フレーバーが低減された未発酵のビール風味飲料の製造方法を提供することを目的とする。 An object of this invention is to provide the manufacturing method of the unfermented beer flavor drink by which the unpleasant grain flavor was reduced using the preparation liquid which mix | blended protein derived from grains other than wheat as a raw material.
本発明者らは、麦以外の穀物由来のタンパク質を原料として配合した仕込液と、吸着剤とを接触させる工程を含む製造方法を用いることにより、不快な穀物フレーバーが低減されたビール風味飲料が製造できることを見出した。本発明はこれらの知見に基づくものである。 The inventors of the present invention provide a beer-flavored beverage with reduced unpleasant cereal flavor by using a production method including a step of bringing an adsorbent into contact with a preparation liquid containing a protein derived from grains other than wheat as a raw material. We found that it can be manufactured. The present invention is based on these findings.
すなわち、本発明によれば以下の発明が提供される。
（１）麦以外の穀物由来のタンパク質を原料として配合した仕込液と、吸着剤とを接触させる工程を含む、未発酵のビール風味飲料の製造方法。
（２）麦以外の穀物が、大豆、エンドウ豆、およびトウモロコシからなる群から選択される穀物である、（１）に記載の製造方法。
（３）麦以外の穀物由来のタンパク質が、タンパク質分解酵素により分解されたものである、（１）または（２）に記載の製造方法。
（４）麦以外の穀物由来のタンパク質が、大豆タンパク分解物である、（１）〜（３）のいずれかに記載の製造方法。
（５）吸着剤が活性炭である、（１）〜（４）のいずれかに記載の製造方法。
（６）活性炭の平均細孔直径が３．６ｎｍ未満である、（５）に記載の製造方法。
（７）（１）〜（６）のいずれかに記載の製造方法により製造された、未発酵のビール風味飲料。
（８）飲料中に含まれるヘキサナールが、該飲料１Ｌ当たり３μｇ以下である、（７）に記載の未発酵のビール風味飲料。
（９）麦以外の穀物由来のタンパク質を原料として配合した仕込液と、吸着剤とを接触させることを特徴とする、未発酵のビール風味飲料の不快な穀物フレーバー低減方法。
That is, according to the present invention, the following inventions are provided.
(1) A method for producing an unfermented beer-flavored beverage, comprising a step of bringing an adsorbent into contact with a preparation liquid containing a protein derived from grains other than wheat as a raw material.
(2) The production method according to (1), wherein the grain other than wheat is a grain selected from the group consisting of soybeans, peas, and corn.
(3) The production method according to (1) or (2), wherein a protein derived from a grain other than wheat is decomposed by a proteolytic enzyme.
(4) The production method according to any one of (1) to (3), wherein the protein derived from grains other than wheat is a soybean protein degradation product.
(5) The production method according to any one of (1) to (4), wherein the adsorbent is activated carbon.
(6) The production method according to (5), wherein the activated carbon has an average pore diameter of less than 3.6 nm.
(7) An unfermented beer-flavored beverage produced by the production method according to any one of (1) to (6).
(8) The unfermented beer flavor drink as described in (7) whose hexanal contained in a drink is 3 micrograms or less per 1L of this drink.
(9) An unpleasant cereal flavor reduction method for unfermented beer-flavored drinks, characterized in that a preparation liquid containing protein derived from grains other than wheat as a raw material is brought into contact with an adsorbent.
本発明の製造方法を用いることにより、麦以外の穀物由来のタンパク質を用いた不快な穀物フレーバーが低減されたビール風味飲料を提供できる点で有利である。また、本発明の製造方法を用いることにより、不快な穀物フレーバーが低減され、ビール風味飲料として好まれる苦味および泡持ちの効果が低減しないビール風味飲料を提供できる点で有利である。 Use of the production method of the present invention is advantageous in that a beer-flavored beverage with reduced unpleasant grain flavor using a protein derived from grains other than wheat can be provided. Moreover, by using the manufacturing method of this invention, an unpleasant grain flavor is reduced and it is advantageous at the point which can provide the beer flavor drink which the bitterness preferred as a beer flavor drink and the effect of foam retention do not reduce.
本発明の製造方法は、麦以外の穀物由来のタンパク質を原料として配合した仕込液と、吸着剤とを接触させる工程を含む、未発酵のビール風味飲料の製造方法である。このような製造方法を用いることにより、麦以外の穀物由来のタンパク質を用いた、不快な穀物フレーバーが低減されたビール風味飲料を提供できる。本発明において、「ビール風味」とは、通常にビールを製造した場合、すなわち、酵母等による発酵に基づいてビールを製造した場合に得られるビール特有の味わいや、香りをいう。また、本発明において、「穀物フレーバー」とは、未発酵の麦以外の穀物に特有のフレーバー（香り）を意味する。このような未発酵穀物に特有のフレーバーとしては、穀物の煮沸で熱分解により発生する飴様臭や穀物様臭のような不快なフレーバー（本明細書において「不快な穀物フレーバー」ということがある）が挙げられ、これらの臭気は後述するヘキサナールなどに由来していると考えられる。 The production method of the present invention is a method for producing an unfermented beer-flavored beverage, which includes a step of bringing an adsorbent into contact with a preparation liquid containing a protein derived from grains other than wheat as a raw material. By using such a production method, it is possible to provide a beer flavored beverage using a protein derived from grains other than wheat and having reduced unpleasant grain flavor. In the present invention, “beer flavor” refers to a beer-specific taste or aroma obtained when beer is usually produced, that is, when beer is produced based on fermentation by yeast or the like. In the present invention, the term “cereal flavor” means a flavor (fragrance) peculiar to grains other than unfermented wheat. As a flavor peculiar to such unfermented cereals, unpleasant flavors such as candy-like odors and cereal-like odors generated by thermal decomposition when cereals are boiled (sometimes referred to as “unpleasant cereal flavors” in this specification). These odors are thought to be derived from hexanal and the like described later.
本発明の製造方法には、麦以外の穀物由来のタンパク質を原料として配合した仕込液が用いられる。この仕込液の調製は、常法に従って行うことができ、例えば、（ａ）麦以外の穀物タンパク質にタンパク質分解酵素を入れ、分解させる工程、（ｂ）加熱した溶液にホップを添加後、煮沸し、静置する工程を行うことにより得ることができる。本発明において、特に限定されるものではないが、本発明の製造方法に用いられる仕込液と、吸着剤との接触が、ホップ添加後に行われることが好ましい。また、仕込液にビール様の液色を付与する方法として、（ａ）の工程と、（ｂ）の工程との間に、（ａ）で得られた麦以外の穀物由来タンパク分解物に糖液を加え、加熱する工程（ｃ）を行ってもよい。 In the production method of the present invention, a preparation liquid containing a protein derived from grains other than wheat as a raw material is used. This preparation liquid can be prepared according to a conventional method. For example, (a) a step of putting a proteolytic enzyme into a grain protein other than wheat and decomposing it, (b) adding hops to the heated solution and then boiling it. It can be obtained by performing a step of standing still. Although it does not specifically limit in this invention, It is preferable that contact with the preparation liquid used for the manufacturing method of this invention and an adsorbent is performed after hop addition. In addition, as a method of imparting a beer-like liquid color to the charged solution, sugar is added to the grain-derived proteolysate other than wheat obtained in (a) between the step (a) and the step (b). You may perform the process (c) of adding a liquid and heating.
工程（ａ）において用いられる麦以外の穀物が、好ましくは大豆、エンドウ豆、およびトウモロコシからなる群から選択される穀物であり、より好ましくは大豆である。タンパク質分解酵素としては、例えば、プロテアーゼＰ アマノＧ （ 天野エンザイム社製）などが挙げられる。さらに、麦以外の穀物由来のタンパク質は、好ましくはタンパク質分解酵素により分解されたものであり、より好ましくは大豆タンパク分解物である。 The grain other than wheat used in step (a) is preferably a grain selected from the group consisting of soybeans, peas, and corn, and more preferably soybeans. Examples of the proteolytic enzyme include protease P Amano G (manufactured by Amano Enzyme). Furthermore, the protein derived from grains other than wheat is preferably one that has been degraded by a proteolytic enzyme, and more preferably a soybean protein degradation product.
工程（ｂ）において添加されるホップとしては、例えば、毬花ホップ、ホップペレット、ホップエキスが挙げられる。また、工程（ｂ）における煮沸は、例えば、１００℃で、３０〜９０分行われ、さらに静置は、例えば、８０〜１００℃で、１〜６０分行われる。 As a hop added in a process (b), a flower hop, a hop pellet, and a hop extract are mentioned, for example. Moreover, boiling in a process (b) is performed at 100 degreeC, for example for 30 to 90 minutes, and still standing is performed at 80 to 100 degreeC, for example for 1 to 60 minutes.
工程（ｃ）において用いられる糖液としては、例えば、ブドウ糖、果糖、ショ糖、麦芽糖、オリゴ糖が挙げられる。また、工程（ｃ）における加熱は、例えば、１０５〜１３０℃で、１０分〜６０分行われる。 Examples of the sugar liquid used in the step (c) include glucose, fructose, sucrose, maltose, and oligosaccharide. Moreover, the heating in a process (c) is performed at 105-130 degreeC for 10 minutes-60 minutes, for example.
本発明の製造方法に用いられる仕込液には、香料、色素、起泡剤や、泡持ち向上剤などの添加剤を添加してもよい。これらの添加剤は、上記工程（ａ）〜（ｃ）のいずれの段階で加えてもよい。 You may add additives, such as a fragrance | flavor, a pigment | dye, a foaming agent, and a foam improvement agent, to the preparation liquid used for the manufacturing method of this invention. These additives may be added at any stage of the steps (a) to (c).
本発明の製造方法に用いられる仕込液は、麦以外の穀物由来のタンパク質を原料とするものであれば特に限定されるものではないが、好ましくは大豆、エンドウ豆、およびトウモロコシからなる群から選択される穀物を原料としたものであり、好ましくは大豆を原料としたものである。 The feed solution used in the production method of the present invention is not particularly limited as long as it is made of protein derived from grains other than wheat, but is preferably selected from the group consisting of soybeans, peas, and corn. Used as a raw material, preferably soybean.
本発明の製造方法は、麦以外の穀物由来のタンパク質を原料として配合した仕込液と、吸着剤とを接触させる工程を含む製造方法である。本発明の製造方法に用いられる吸着剤としては、例えば、活性炭、活性白土、酸性白土、活性炭、イオン交換樹脂、またはキレート樹脂、シリカ系吸着剤、ゼオライト、ベントライトなどが用いられ、好ましくは活性炭が用いられる。使用できる活性炭としては粉末活性炭や粒状活性炭が挙げられる。本発明の製造方法において、吸着剤として活性炭を用いる場合には、粉末活性炭および粒状活性炭のいずれであってもよいが、平均細孔直径が３．６ｎｍ未満の活性炭であることが好ましく、２．５ｎｍ未満の活性炭であることがより好ましい。 The production method of the present invention is a production method including a step of bringing an adsorbent into contact with a preparation liquid containing a protein derived from grains other than wheat as a raw material. Examples of the adsorbent used in the production method of the present invention include activated carbon, activated clay, acidic clay, activated carbon, ion exchange resin, or chelate resin, silica-based adsorbent, zeolite, bentlite, and the like, preferably activated carbon. Is used. Examples of the activated carbon that can be used include powdered activated carbon and granular activated carbon. In the production method of the present invention, when activated carbon is used as the adsorbent, either powdered activated carbon or granular activated carbon may be used, but activated carbon having an average pore diameter of less than 3.6 nm is preferable. More preferably, the activated carbon is less than 5 nm.
本発明の製造方法に用いられる仕込液と、吸着剤との接触は、１〜５℃程度の温度範囲で実施することができる。 Contact with the preparation liquid used for the manufacturing method of the present invention and the adsorbent can be carried out in a temperature range of about 1 to 5 ° C.
本発明の製造方法に用いられる仕込液と、吸着剤との接触は、例えば、１時間〜１６８時間、好ましくは２４〜１６８時間で実施することができる。 The contact between the charging solution used in the production method of the present invention and the adsorbent can be carried out, for example, for 1 hour to 168 hours, preferably 24 to 168 hours.
本発明の製造方法において、本発明の製造方法に用いられる仕込液と接触させる吸着剤の使用量は、特に限定されるものではないが、本発明の製造方法に用いられる仕込液１Ｌ当たり、０．０１〜５．０ｇ使用されることが好ましく、０．１〜３．０ｇ使用されることがより好ましい。また、本発明の製造方法において、本発明の製造方法に用いられる仕込液と接触させる吸着剤の使用量は、特に限定されるものではないが、本発明の製造方法に用いられる仕込液を製造するために用いられる穀物タンパク質１ｋｇ当たり、乾燥重量で０．２〜５ｋｇ使用されることが好ましく、０．５〜３ｋｇ使用されることがより好ましい。 In the production method of the present invention, the amount of the adsorbent used in contact with the feed liquid used in the production method of the present invention is not particularly limited, but is 0 per 1 L of the feed liquid used in the production method of the present invention. It is preferable to use 0.01 to 5.0 g, and it is more preferable to use 0.1 to 3.0 g. In the production method of the present invention, the amount of the adsorbent used for contact with the feed solution used in the production method of the present invention is not particularly limited, but the feed solution used in the production method of the present invention is produced. It is preferable to use 0.2 to 5 kg in dry weight per 1 kg of cereal protein used to make, more preferably 0.5 to 3 kg.
本発明の製造方法により製造される未発酵のビール風味飲料は、未発酵の麦以外の穀物を使用する飲料であるにも関わらず、不快な穀物フレーバーが低減されるとともに、ビールの風味が備わった飲料である。本発明の製造方法により製造される未発酵のビール風味飲料は、好ましくはアルコール含量が０．０１質量％未満である完全無アルコール飲料である。 Although the unfermented beer flavored beverage produced by the production method of the present invention is a beverage using grains other than unfermented wheat, unpleasant grain flavor is reduced and beer flavor is provided. Beverage. The unfermented beer-flavored beverage produced by the production method of the present invention is preferably a completely alcohol-free beverage having an alcohol content of less than 0.01% by mass.
本発明の製造方法の好ましい態様によれば、大豆タンパク分解物を原料として配合した仕込液と、平均細孔直径が３．６ｎｍ未満である活性炭とを接触させる工程を含む、未発酵のビール風味飲料（好ましくは、３μｇ／Ｌ以下のヘキサナールが含まれる未発酵のビール風味飲料）の製造方法が提供される。 According to a preferred embodiment of the production method of the present invention, an unfermented beer flavor comprising a step of contacting a charged solution containing soybean protein degradation product as a raw material and activated carbon having an average pore diameter of less than 3.6 nm. A method for producing a beverage (preferably an unfermented beer-flavored beverage containing 3 μg / L or less of hexanal) is provided.
本発明の製造方法の別の好ましい態様によれば、麦以外の穀物由来のタンパク質を原料として配合した仕込液と、吸着剤とを接触させる工程を含む、３μｇ／Ｌ以下のヘキサナールが含まれる未発酵のビール風味飲料の製造方法が提供される。 According to another preferred embodiment of the production method of the present invention, a non-containing composition containing hexanal of 3 μg / L or less, comprising a step of bringing an adsorbent into contact with a preparation liquid containing a protein derived from grains other than wheat as a raw material. A method for producing a fermented beer flavored beverage is provided.
本発明の別の態様によれば、本発明の製造方法により製造された、未発酵のビール風味飲料が提供される。本発明の製造方法は、上記の製造方法のいずれを用いてもよい。本発明の未発酵のビール風味飲料は、該飲料中に好ましくは３μｇ／Ｌ以下、より好ましくは２μｇ／Ｌ以下のヘキサナールが含まれる。 According to another aspect of the present invention, an unfermented beer-flavored beverage produced by the production method of the present invention is provided. Any of the above production methods may be used for the production method of the present invention. The unfermented beer-flavored beverage of the present invention preferably contains 3 μg / L or less, more preferably 2 μg / L or less of hexanal in the beverage.
本発明の別の態様によれば、麦以外の穀物由来のタンパク質を原料として配合した仕込液と、吸着剤とを接触させることを特徴とする、未発酵のビール風味飲料の不快な穀物フレーバー低減方法が提供される。 According to another aspect of the present invention, an unfermented cereal flavor reduction of an unfermented beer-flavored beverage, characterized in that an adsorbent is brought into contact with a preparation liquid containing a protein derived from grains other than wheat as a raw material. A method is provided.
未発酵のビール風味飲料の不快な穀物フレーバーが低減されたとは、ビール風味飲料の不快な穀物フレーバー（穀物臭など）が、吸着剤を用いずに製造されたビール風味飲料と比較してわずかでも低減していればよく、例えばビール風味飲料の不快な穀物フレーバーが低減したか否かは、下記の実施例に示されたような官能評価試験や成分分析試験により確認することができる。成分分析試験により確認する場合には、飲料中のヘキサナールの濃度を指標にして、吸着剤と接触していないビール風味飲料と比較して、ヘキサナールの濃度が低い場合には、ビール風味飲料の不快な穀物フレーバーが低減されていると判断することができる。 The unpleasant cereal flavor of unfermented beer-flavored beverages has been reduced, even if the unpleasant cereal flavor of beer-flavored beverages (grain odor, etc.) is only slightly compared to beer-flavored beverages made without adsorbents. For example, whether or not the unpleasant grain flavor of the beer-flavored drink has been reduced can be confirmed by a sensory evaluation test or a component analysis test as shown in the following examples. When confirming by a component analysis test, the concentration of hexanal in the beverage is used as an index, and when the concentration of hexanal is low compared to a beer flavored beverage not in contact with the adsorbent, the beer flavored beverage is unpleasant. It can be determined that the cereal flavor is reduced.
麦以外の穀物フレーバー低減方法に用いられる穀物の仕込液、吸着剤等は、上記の本発明の製造方法と同じであってもよい。 The cereal charge solution, adsorbent, and the like used in the cereal flavor reduction method other than wheat may be the same as the above-described production method of the present invention.
本発明の穀物フレーバー低減方法の好ましい態様によれば、大豆タンパク分解物を原料として配合した仕込液と、平均細孔直径が３．６ｎｍ未満である活性炭とを接触させることを特徴とする、未発酵のビール風味飲料（好ましくは、３μｇ／Ｌ以下のヘキサナールが含まれる未発酵のビール風味飲料）の不快な穀物フレーバー低減方法が提供される。 According to a preferred embodiment of the method for reducing cereal flavor of the present invention, it is characterized in that a feed solution containing soybean protein degradation product as a raw material is contacted with activated carbon having an average pore diameter of less than 3.6 nm. An unpleasant grain flavor reduction method for a fermented beer flavored beverage (preferably an unfermented beer flavored beverage containing 3 μg / L or less of hexanal) is provided.
本発明の穀物フレーバー低減方法の別の好ましい態様によれば、麦以外の穀物由来のタンパク質を原料として配合した仕込液と、吸着剤とを接触させることを特徴とする、３μｇ／Ｌ以下のヘキサナールが含まれる未発酵のビール風味飲料の不快な穀物フレーバー低減方法が提供される。 According to another preferred embodiment of the method for reducing cereal flavor of the present invention, a feed solution containing a protein derived from cereal other than wheat as a raw material and an adsorbent are brought into contact with each other, and a hexanal of 3 μg / L or less is characterized. An unpleasant grain flavor reduction method for unfermented beer-flavored beverages containing cereals is provided.
以下、実施例により本発明をより具体的に説明するが、本発明の技術的範囲はこれらの例示に限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.
試験例１：活性炭処理による穀物フレーバー低減効果
（１）仕込液の作成
市販の大豆タンパク３ｇと、適量のタンパク質分解酵素とを１００ｍｌの水に加え溶解し、５０℃で１２０分保持し、タンパク分解を行った後、果糖ブドウ糖液糖８．７ｇを加え、１２０℃で３０分加熱した。加熱後、さらに水を加えて７５０ｍｌに調整し、ホップペレット（Ｓｔｅｉｎｅｒ社 ハラタウトラディション種）を０．７ｇ加え、１００℃で３０分煮沸を行った。煮沸後、３０分静置し、濾紙によって沈殿物を除去した後、水を加えて仕込液を下記表１に記載の所定の大豆タンパク使用量に調整した。
Test Example 1: Grain flavor reduction effect by activated charcoal treatment (1) Preparation of feed solution 3 g of commercially available soy protein and an appropriate amount of proteolytic enzyme are dissolved in 100 ml of water, kept at 50 ° C. for 120 minutes, and proteolysis Then, 8.7 g of fructose-glucose liquid sugar was added and heated at 120 ° C. for 30 minutes. After heating, water was further added to adjust to 750 ml, 0.7 g of hop pellets (Stainer Haratautradition type) was added, and the mixture was boiled at 100 ° C. for 30 minutes. After boiling, the mixture was allowed to stand for 30 minutes, the precipitate was removed with filter paper, and water was added to adjust the charged solution to the prescribed amount of soy protein described in Table 1 below.
（２）活性炭の前処理
仕込液に接触させる活性炭として、ヤシガラ活性炭Ａ（日本エンバイロケミカル社製）（平均細孔直径１．８５nm）、ヤシガラ活性炭Ｂ（日本エンバイロケミカル社製）（平均細孔直径：２．５２ｎｍ）、およびヤシガラ活性炭Ｃ（日本エンバイロケミカル社製）（平均細孔直径：３．６３ｎｍ）を用いた。これらの活性炭を固形換算で３００ｍＬ当たり１２ｇとなるように水で希釈した。希釈した活性炭を、オートクレーブＳＳ−３２５（トミー精工社製）を用いて８０℃で２０分間加熱した。この加熱した活性炭を氷水に漬け、仕込液と同じ４℃まで冷却した。
(2) Pretreatment of activated carbon As activated carbon to be brought into contact with the charged solution, coconut shell activated carbon A (manufactured by Nippon Enviro Chemical Co., Ltd.) (average pore diameter 1.85 nm), coconut shell activated carbon B (manufactured by Nippon Enviro Chemical Co., Ltd.) (mean pore diameter) : 2.52 nm) and coconut husk activated carbon C (manufactured by Nippon Enviro Chemical Co., Ltd.) (average pore diameter: 3.63 nm). These activated carbons were diluted with water so as to be 12 g per 300 mL in solid conversion. The diluted activated carbon was heated at 80 ° C. for 20 minutes using an autoclave SS-325 (manufactured by Tommy Seiko Co., Ltd.). This heated activated carbon was immersed in ice water and cooled to 4 ° C., the same as the charged solution.
（３）仕込液の吸着剤処理
上記で得られた仕込液を、下記表１に記載した活性炭の添加濃度（ｇ／Ｌ）の各活性炭と接触させ、攪拌を行わずに、４℃で３日静置した。処理後、仕込液と接触させた各活性炭を濾紙（日本ミリポア社製）で濾過を行い、仕込液から活性炭を除去して、未発酵のビール風味飲料とした。試験区１および２については、活性炭を接触させないこと以外は、他の試験区と同様の処理を行った。活性炭との接触時の仕込液のｐＨは４〜５程度であった。
(3) Adsorbent treatment of charged solution The charged solution obtained above is brought into contact with each activated carbon having an activated carbon addition concentration (g / L) described in Table 1 below, and 3 at 4 ° C without stirring. I left it for a day. After the treatment, each activated carbon brought into contact with the charged solution was filtered with a filter paper (manufactured by Nihon Millipore) to remove the activated carbon from the charged solution to obtain an unfermented beer-flavored beverage. About the test groups 1 and 2, the process similar to another test group was performed except not making activated carbon contact. The pH of the charged solution at the time of contact with activated carbon was about 4-5.
（４）評価方法
各活性炭が除去されたビール風味飲料について、その液色を分光光度計UV1800（島津製作所社製）で測定し、ＥＢＣ法（ANALYTICA-EBC, 4th ed. Supplement 1989(E131)参照）に準拠してカラー（ＥＢＣ）として下記表１に記載した。また、このビール風味飲料のヘキサナール含有量（μｇ／Ｌ）をヘッドスペースＳＰＭＥ（Solid-Phase Micro-Extraction）分析法（J.Agric.Food Chem. 2003, 52, 6941-6944参照）に従って測定した。具体的には、以下の測定機器を用いて測定した。
ガスクロマトグラフ質量分析計（Ａｇｉｌｅｎｔ社製５９７３型）
多機能オートサンプラー（ＧＥＲＳＴＥＬ社製ＭＰＳ２）
多機能オートサンプラーラック冷却装置
（ＧＥＲＳＴＥＬ社製ＰＥＬＴＩＥＲ ＴＨＥＲＭＯＳＴＡＴ）
SPME Fiber（ＳＵＰＥＬＣＯ社製５７３２８−Ｕ）
(4) Evaluation method About the beer flavor drink from which each activated carbon was removed, the liquid color was measured with spectrophotometer UV1800 (made by Shimadzu Corporation), and refer to EBC method (ANALYTICA-EBC, 4th ed. Supplement 1989 (E131)). ) And listed in Table 1 below as color (EBC). Further, the hexanal content (μg / L) of this beer-flavored beverage was measured according to a headspace SPME (Solid-Phase Micro-Extraction) analysis method (see J. Agric. Food Chem. 2003, 52, 6941-6944). Specifically, it measured using the following measuring instruments.
Gas chromatograph mass spectrometer (Model 5973 manufactured by Agilent)
Multi-function auto sampler (MPS2 manufactured by GERSTEL)
Multi-function autosampler rack cooling device (Peltier thermistat manufactured by GERSTEL)
SPME Fiber (57328-U made by SUPELCO)
さらに、各活性炭が除去された未発酵のビール風味飲料について、訓練されたパネリスト４名によって、「穀物臭」について、官能評価を実施した。その官能評価の評価基準は以下の通りである。これらの結果を下記表１および図１に表す。 Furthermore, sensory evaluation was performed about "grain odor" by 4 trained panelists about the unfermented beer flavor drink from which each activated carbon was removed. The evaluation criteria for the sensory evaluation are as follows. These results are shown in Table 1 below and FIG.
評価基準
穀物臭
強：穀物由来の不快な香りが強く、「ビールらしさ」が感じられない
中：穀物由来の不快な香りが残っているものの、「ビールらしさ」をある程度感じられる。
弱：穀物由来の不快な香りが少なく、ビールらしい爽快な香り、飲み応えが感じられる。
無：穀物由来の不快な香りが殆ど感じられず、ビールらしい爽快な香り、飲み応えが感じられる。
Evaluation criteria
Grain odor Strong: Unpleasant fragrance derived from cereal is strong and "beer-like" is not felt Medium: Unpleasant fragrance derived from cereal remains, but "beer-like" is felt to some extent.
Weak: There are few unpleasant aromas derived from grains, and a refreshing aroma like beer and a drinking response are felt.
No: Unpleasant aroma derived from grain is hardly felt, and a refreshing aroma like beer and a drinking response are felt.
上記表１および図１の結果から、仕込液を活性炭と接触させた場合（試験例３〜１４）には、仕込液を活性炭と接触させてない場合（試験例１および２）と比較して、ヘキサナールの濃度を低下させることができ、得られたビール風味飲料の穀物臭を低減できることがわかった。また、この穀物臭の低減の程度は、接触させる活性炭の平均細孔直径が３．６ｎｍ未満である場合に顕著であり、接触させる活性炭の平均細孔直径が２．５ｎｍ未満である場合により顕著であることがわかった。さらに、ビール風味飲料のビール様の液色は、接触させる活性炭の平均細孔直径が３．６ｎｍ未満である場合により維持され、接触させる活性炭の平均細孔直径が２．５ｎｍ未満である場合にさらに維持されることがわかった。 From the results of Table 1 and FIG. 1 above, when the feed solution was brought into contact with activated carbon (Test Examples 3 to 14), compared with the case where the feed solution was not brought into contact with activated carbon (Test Examples 1 and 2). It was found that the concentration of hexanal can be reduced and the grain odor of the obtained beer-flavored beverage can be reduced. Further, the degree of reduction of the grain odor is remarkable when the average pore diameter of the activated carbon to be contacted is less than 3.6 nm, and is more remarkable when the average pore diameter of the activated carbon to be contacted is less than 2.5 nm. I found out that Furthermore, the beer-like liquid color of the beer flavored beverage is maintained when the average pore diameter of the activated carbon to be contacted is less than 3.6 nm, and when the average pore diameter of the activated carbon to be contacted is less than 2.5 nm It was found to be further maintained.
試験例２：活性炭処理による仕込液の苦味および全窒素含有量
（１）仕込液の作成および活性炭処理
市販の大豆タンパク３ｇと、適量のタンパク質分解酵素とを１００ｍｌの水に加え溶解し、５０℃１２０分保持しタンパク分解を行った後、果糖ブドウ糖液糖８．７ｇを加え、１２０℃で３０分加熱した。加熱後、さらに水を加えて７５０ｍｌに調整し、ホップペレット（Ｓｔｅｉｎｅｒ社 ハラタウトラディション種）を０．７ｇ加え、１００℃で３０分煮沸を行った。煮沸後、３０分静置し、濾紙によって沈殿物を除去した後、水を加えて仕込液を下記表２に記載の所定の大豆タンパク使用量に調整した。
Test Example 2: Bitterness of feed solution and total nitrogen content by activated carbon treatment (1) Preparation of feed solution and activated carbon treatment 3 g of commercially available soy protein and an appropriate amount of proteolytic enzyme were added to 100 ml of water, dissolved, and 50 ° C. After proteolysis was maintained for 120 minutes, 8.7 g of fructose-glucose liquid sugar was added and heated at 120 ° C. for 30 minutes. After heating, water was further added to adjust to 750 ml, 0.7 g of hop pellets (Stainer Haratautradition type) was added, and the mixture was boiled at 100 ° C. for 30 minutes. After boiling, the mixture was allowed to stand for 30 minutes, the precipitate was removed with filter paper, and water was added to adjust the charged solution to the prescribed soy protein usage shown in Table 2 below.
仕込液に接触させる活性炭として、全て植物系の粉末活性炭Ａ（日本エンバイロケミカル社製）、粉末活性炭Ｄ（クラレケミカル社製）、活性炭Ｅ（クラレケミカル社製）を用いた。これらの活性炭を固形換算で３００ｍＬ当たり１２ｇとなるように水で希釈した。希釈した活性炭を、オートクレーブＳＳ−３２５（トミー精工社製）を用いて８０℃で２０分間加熱した。この加熱した活性炭を氷水に漬け、仕込液と同じ４℃まで冷却した。 Plant activated carbon A (manufactured by Nippon Enviro Chemical Co., Ltd.), powdered activated carbon D (manufactured by Kuraray Chemical Co., Ltd.) and activated carbon E (manufactured by Kuraray Chemical Co., Ltd.) were used as the activated carbon to be brought into contact with the charged solution. These activated carbons were diluted with water so as to be 12 g per 300 mL in solid conversion. The diluted activated carbon was heated at 80 ° C. for 20 minutes using an autoclave SS-325 (manufactured by Tommy Seiko Co., Ltd.). This heated activated carbon was immersed in ice water and cooled to 4 ° C., the same as the charged solution.
上記で得られた仕込液を、下記表２に記載の添加濃度（ｇ／Ｌ）の各活性炭と接触させ、攪拌を行わずに、４℃で３日静置した。仕込液と接触させた活性炭を、濾紙（日本ミリポア社製）で濾過を行い仕込液から活性炭を除去して、未発酵のビール風味飲料とした。試験区１５については、活性炭を接触させないこと以外は、他の試験区と同様の処理を行った。活性炭との接触時の仕込液のｐＨは４〜５程度であった。 The prepared solution obtained above was brought into contact with each activated carbon having the addition concentration (g / L) described in Table 2 below, and left to stand at 4 ° C. for 3 days without stirring. The activated carbon brought into contact with the charged solution was filtered with a filter paper (manufactured by Nihon Millipore) to remove the activated carbon from the charged solution to obtain an unfermented beer-flavored beverage. About the test group 15, the process similar to another test group was performed except not making activated carbon contact. The pH of the charged solution at the time of contact with activated carbon was about 4-5.
（２）評価方法
活性炭が除去されたビール風味飲料のビター ユニット（ＢＵ）、全窒素含有量（ｍｇ／Ｌ）、およびアミノ酸含有量（ｍｇ／Ｌ）を測定した。活性炭が除去されたビール風味飲料のビター ユニット（ＢＵ）、全窒素量、およびアミノ酸含有量は上述したＥＢＣ法（ANALYTICA-EBC, 4th ed. Supplement 1989(E131)参照）に準拠して測定した。測定結果を下記表２に示す。
(2) Evaluation method Bitter unit (BU), total nitrogen content (mg / L), and amino acid content (mg / L) of beer-flavored beverages from which activated carbon was removed were measured. The bitter unit (BU), total nitrogen content, and amino acid content of the beer-flavored beverage from which the activated carbon had been removed were measured according to the EBC method described above (see ANALYTICA-EBC, 4th ed. Supplement 1989 (E131)). The measurement results are shown in Table 2 below.
上記表２の結果から、活性炭で処理した場合（試験例１６〜１９）であっても、活性炭で処理していない場合（試験例１５）と比較して、ビター ユニット（ＢＵ）の値が維持されており、本発明のビール風味飲料は苦味が維持さていることがわかった。また、本発明のビール風味飲料中の全窒素含有量およびアミノ酸含有量についても、活性炭で処理していない場合と比較して、際立った減少が見られず、維持されていることから、活性炭で処理していない場合と同様に泡持ち効果が維持されると考えられる。 From the results of Table 2 above, even when treated with activated carbon (Test Examples 16 to 19), the value of the bitter unit (BU) is maintained as compared with the case of not treated with activated carbon (Test Example 15). It was found that the beer flavored beverage of the present invention maintained the bitterness. In addition, the total nitrogen content and amino acid content in the beer flavored beverage of the present invention are not significantly reduced compared to the case where the activated carbon is not treated, and are maintained. It is thought that the foam retention effect is maintained as in the case of no treatment.
上記試験例１および２の結果から、仕込液を吸着剤で処理することにより、本発明のビール風味飲料の穀物臭が低減する一方で、ビール風味飲料として好まれる苦味および泡持ちの効果が低減しないビール風味飲料を提供できることがわかった。 From the results of Test Examples 1 and 2, by treating the feed solution with an adsorbent, the grain odor of the beer-flavored beverage of the present invention is reduced, while the bitterness and foam-holding effects preferred as a beer-flavored beverage are reduced. It turns out that a beer flavored beverage can be provided.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013258438A JP6391933B2 (en) | 2013-12-13 | 2013-12-13 | Method for producing unfermented beer flavored beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013258438A JP6391933B2 (en) | 2013-12-13 | 2013-12-13 | Method for producing unfermented beer flavored beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2015112088A JP2015112088A (en) | 2015-06-22 |
| JP6391933B2 true JP6391933B2 (en) | 2018-09-19 |
Family
ID=53526484
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2013258438A Active JP6391933B2 (en) | 2013-12-13 | 2013-12-13 | Method for producing unfermented beer flavored beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6391933B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017112911A (en) * | 2015-12-24 | 2017-06-29 | キリン株式会社 | Unfermented beer-taste beverage having beer-like bitterness |
| JP6941497B2 (en) * | 2017-08-03 | 2021-09-29 | サッポロビール株式会社 | How to make beer-taste beverages and how to improve the flavor of beer-taste beverages |
| JP7092572B2 (en) * | 2018-06-25 | 2022-06-28 | 群栄化学工業株式会社 | Lactic acid fermented beverage or food, and its manufacturing method |
| AU2018441502A1 (en) * | 2018-09-10 | 2021-02-25 | Heineken Supply Chain B.V. | Foam stability |
| US20210324309A1 (en) * | 2018-09-10 | 2021-10-21 | Heineken Supply Chain B.V. | Low-alcohol beer with reduced wort flavor |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06276955A (en) * | 1993-03-23 | 1994-10-04 | Snow Brand Milk Prod Co Ltd | Deodorization of soybean protein |
| JP2000312562A (en) * | 1999-04-28 | 2000-11-14 | Ajinomoto Co Inc | Powdery soybean protein and its production |
| JP4473177B2 (en) * | 2004-06-15 | 2010-06-02 | 日本コーンスターチ株式会社 | Method for producing wet corn flour and wet corn flour |
| US20120207909A1 (en) * | 2009-01-08 | 2012-08-16 | Kirin Beer Kabushiki Kaisha | Unfermented beer-flavored malt beverage having reduced unpleasant wort flavor and method for producing the same |
| JP5120858B2 (en) * | 2009-07-15 | 2013-01-16 | 千代田商工株式会社 | Quality improvement agent for fish paste products and / or fish surimi |
| JP5672773B2 (en) * | 2009-12-18 | 2015-02-18 | 不二製油株式会社 | Non-fermented beer flavored carbonated beverage |
| JP2012135283A (en) * | 2010-12-27 | 2012-07-19 | Kirin Brewery Co Ltd | Beer-flavored unfermented malt beverage reduced in unpleasant wort flavor, and method for producing the same |
| KR101845582B1 (en) * | 2011-12-01 | 2018-04-04 | 아사히비루 가부시키가이샤 | Unfermented beer-flavoured beverage and manufacturing method therefor |
-
2013
- 2013-12-13 JP JP2013258438A patent/JP6391933B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2015112088A (en) | 2015-06-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5501944B2 (en) | Unfermented beer-flavored malt beverage with reduced unpleasant wort flavor | |
| JP5715825B2 (en) | Improving the flavor of unfermented beer-flavored malt beverages | |
| JP6391933B2 (en) | Method for producing unfermented beer flavored beverage | |
| TWI501732B (en) | Beef-flavored beer flavored beverages | |
| JP6495031B2 (en) | Non-alcoholic beer-taste beverage with a response and thickness | |
| TWI508668B (en) | Unfermented beer-taste beverage and method for producing the same | |
| CA2855649C (en) | Non-alcohol beer-taste beverage | |
| AU2020311642A1 (en) | Beer taste beverage | |
| JP2014079220A (en) | Manufacturing method of fermented malt beverage inducing enhanced feeling of stimulation | |
| JP6510780B2 (en) | Beer taste fermented beverage and method for producing the same | |
| JP2018042479A (en) | Beer-taste drink with beer-like harmonized bitterness | |
| JP5882707B2 (en) | Method for producing beer-taste beverage | |
| JP2014217347A (en) | Beer taste beverage, manufacturing method of beer taste beverage, and method for suppressing flavor deterioration of beer taste beverage | |
| JP2012135283A (en) | Beer-flavored unfermented malt beverage reduced in unpleasant wort flavor, and method for producing the same | |
| JP6284359B2 (en) | Fermented malt beverage | |
| JP2016093118A (en) | Beer-like sparkling drink and manufacturing method thereof | |
| JP6514848B2 (en) | Method for producing effervescent alcoholic beverage, method for reducing pudding and improving foam adhesion | |
| JP6495032B2 (en) | Beer-taste beverage with a crisp acidity that does not remain after | |
| JP7502360B2 (en) | Non-fermented beer-flavored beverage | |
| JP6402382B2 (en) | Non-fermented beer-taste beverage and method for producing the same | |
| JP5904724B2 (en) | Method for producing a beer-like beverage with reduced astringency | |
| JP2016063843A (en) | Producing method of beer taste beverage | |
| JP6294662B2 (en) | Fermented malt beverage | |
| JP7213005B2 (en) | Non-fermented beer-taste beverage | |
| TWI519244B (en) | Beef-flavored beer flavored beverages |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RD03 | Notification of appointment of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7423 Effective date: 20161012 |
|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20161019 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20170823 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20170915 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20171107 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20171212 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20180515 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20180525 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20180727 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20180822 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6391933 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |