JP7487352B2 - Non-alcoholic beer-flavored beverage - Google Patents
Non-alcoholic beer-flavored beverage Download PDFInfo
- Publication number
- JP7487352B2 JP7487352B2 JP2022579477A JP2022579477A JP7487352B2 JP 7487352 B2 JP7487352 B2 JP 7487352B2 JP 2022579477 A JP2022579477 A JP 2022579477A JP 2022579477 A JP2022579477 A JP 2022579477A JP 7487352 B2 JP7487352 B2 JP 7487352B2
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- beer
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- 235000013361 beverage Nutrition 0.000 title claims description 95
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 80
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- WHUUTDBJXJRKMK-GSVOUGTGSA-N D-glutamic acid Chemical compound OC(=O)[C@H](N)CCC(O)=O WHUUTDBJXJRKMK-GSVOUGTGSA-N 0.000 claims description 28
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Alcoholic Beverages (AREA)
Description
本発明は、ノンアルコールビールテイスト飲料及びその製造方法、並びにノンアルコールビールテイスト飲料にスムース感を付与する方法に関する。The present invention relates to a non-alcoholic beer-flavored beverage and a method for producing the same, as well as a method for imparting a smooth feel to a non-alcoholic beer-flavored beverage.
近年の消費者の嗜好の多様化にともなって、様々な香味特徴をもつノンアルコールビールテイスト飲料の開発が望まれている。例えば、特許文献1には、D-アスパラギン酸、D-グルタミン酸、及びD-アロ-イソロイシンを含有する飲料風味改善剤の添加により、飲料のボディ感、苦味、味のバランスを向上させ、飲みごたえのある飲料とすることができることが開示されている。また、特許文献2には、リナロールの含有量を25.0ppb以上とすることで、ガス圧2.7kg/cm2以上のビールテイスト飲料の口内に広がる刺激を低減させるとともにスムース感を増強させることが開示されている。 With the recent diversification of consumer tastes, the development of non-alcoholic beer-flavored beverages with various flavor characteristics is desired. For example, Patent Document 1 discloses that the addition of a beverage flavor improver containing D-aspartic acid, D-glutamic acid, and D-allo-isoleucine improves the balance of the body, bitterness, and taste of the beverage, making it a satisfying beverage. Patent Document 2 discloses that the linalool content of a beer-flavored beverage with a gas pressure of 2.7 kg/cm 2 or more is increased in smoothness while reducing the irritation that spreads in the mouth.
本発明は、スムース感に優れる新たなノンアルコールビールテイスト飲料及びその製造方法、並びにノンアルコールビールテイスト飲料にスムース感を付与する方法を提供することに関する。The present invention relates to providing a new non-alcoholic beer-flavored beverage with an excellent smoothness, a method for producing the same, and a method for imparting a smoothness to a non-alcoholic beer-flavored beverage.
本発明は、下記[1]~[3]に関する。
[1]乳酸の含有量が30~550質量ppmであり、D-グルタミン酸とD-アスパラギン酸の合計量が0.7~4.5質量ppmである、ノンアルコールビールテイスト飲料。
[2]乳酸を30~550質量ppm含有させ、D-グルタミン酸とD-アスパラギン酸を合計で0.7~4.5質量ppm含有させる、ノンアルコールビールテイスト飲料の製造方法。
[3]ノンアルコールビールテイスト飲料にスムース感を付与する方法であって、乳酸を30~550質量ppm、D-グルタミン酸とD-アスパラギン酸を合計0.7~4.5質量ppm含有させる、スムース感付与方法。
The present invention relates to the following [1] to [3].
[1] A non-alcoholic beer-flavored beverage having a lactic acid content of 30 to 550 ppm by mass and a total amount of D-glutamic acid and D-aspartic acid of 0.7 to 4.5 ppm by mass.
[2] A method for producing a non-alcoholic beer-taste beverage, comprising: adding 30 to 550 ppm by mass of lactic acid; and adding 0.7 to 4.5 ppm by mass of D-glutamic acid and D-aspartic acid in total.
[3] A method for imparting a smooth feeling to a non-alcoholic beer-taste beverage, comprising adding 30 to 550 ppm by mass of lactic acid, and 0.7 to 4.5 ppm by mass in total of D-glutamic acid and D-aspartic acid.
本発明によれば、スムース感に優れる新たなノンアルコールビールテイスト飲料及びその製造方法、並びにノンアルコールビールテイスト飲料にスムース感を付与する方法を提供することができる。The present invention provides a new non-alcoholic beer-flavored beverage with an excellent smoothness, a method for producing the same, and a method for imparting a smoothness to a non-alcoholic beer-flavored beverage.
本発明者らが、前記課題について鋭意検討したところ、乳酸を特定の範囲内の量とし、D-グルタミン酸とDアスパラギン酸の合計量を特定の範囲内の量としたノンアルコールビールテイスト飲料が、スムース感に優れることを新たに見出した。このメカニズムは定かではないが、乳酸のまろやかな酸味とD-アスパラギン酸やD-グルタミン酸がもつ味との相乗効果により、ビールテイスト飲料の香味バランスを整えるためと推定される。なお、本明細書における「スムース感」とは、良好な口当たりで、滑らかな味わいのことを指す。 After extensive research into the above-mentioned problem, the inventors have newly discovered that a non-alcoholic beer-flavored beverage in which the amount of lactic acid falls within a specific range and the total amount of D-glutamic acid and D-aspartic acid falls within a specific range has an excellent smoothness. Although the mechanism behind this is unclear, it is presumed that the synergistic effect between the mellow acidity of lactic acid and the taste of D-aspartic acid and D-glutamic acid balances the flavor of the beer-flavored beverage. In this specification, "smoothness" refers to a smooth taste with a good mouthfeel.
本発明のノンアルコールビールテイスト飲料は、乳酸、D-グルタミン酸、及びD-アスパラギン酸を含有する。ここで、本明細書における「ビールテイスト飲料」とは、ビール様の風味をもつ炭酸飲料をいう。つまり、本明細書のビールテイスト飲料は、特に断わりがない場合、ビール風味の炭酸飲料を全て包含する。本発明はこのうち、「ノンアルコールビールテイスト飲料」に関する。本明細書において「ノンアルコールビールテイスト飲料」とは、アルコール度数が1v/v%未満のビールテイスト飲料であり、例えば、0.9v/v%以下、0.8v/v%以下、0.7v/v%以下、0.6v/v%以下、0.5v/v%以下、0.4v/v%以下、0.3v/v%以下、0.2v/v%以下、0.1v/v%以下、0.05v/v%以下、0.01v/v%以下、0.0050v/v%以下、0.0025v/v%以下のビールテイスト飲料が挙げられる。このうち、好ましくは0.005v/v%未満であり、より好ましくはアルコールを実質的に含まない。本発明のノンアルコールビールテイスト飲料は、特に断りがない場合、酵母による発酵工程の有無に拘わらず、ビール風味を有するいずれのノンアルコールの炭酸飲料をも包含する。即ち、本発明のノンアルコールビールテイスト飲料は、最終製品中のエタノール含有量が1v/v%未満であれば発酵ノンアルコールビールテイスト飲料であってもよいし、非発酵ノンアルコールビールテイスト飲料であってもよい。発酵ノンアルコールビールテイスト飲料の場合は、酵母を添加し1v/v%未満になるように発酵を停止させる方法や、発酵後に脱アルコール工程を経て1v/v%未満になるような方法で製造してもよい。ここで、アルコールを実質的に含まない態様の飲料は、検出できない程度の極微量のアルコールを含有する飲料を除くものではない。アルコール度数が四捨五入により0v/v%となる飲料、0.0v/v%となる飲料、中でも、アルコール度数が四捨五入により0.00v/v%となる飲料は、ノンアルコールビールテイスト飲料に包含される。本発明のノンアルコールビールテイスト飲料の種類としては、例えば、ノンアルコールのビールテイスト飲料、ビールテイストの清涼飲料などが含まれる。なお、ここでの「アルコール度数(アルコール含有量)」はエタノールの含有量を意味し、脂肪族アルコールは含まれない。本明細書において、アルコール度数は、公知のいずれの方法によっても測定することができるが、例えば、振動式密度計によって測定することができる。具体的には、飲料から濾過又は超音波によって炭酸ガスを抜いた試料を調製し、そして、その試料を直火蒸留し、得られた留液の15℃における密度を測定し、国税庁所定分析法(平19国税庁訓令第6号、平成19年6月22日改訂)の付表である「第2表 アルコール分と密度(15℃)及び比重(15/15℃)換算表」を用いて換算して求めることができる。アルコール度が1.0v/v%未満の低濃度の場合は、市販のアルコール測定装置や、ガスクロマトグラフィーを用いても良い。The non-alcoholic beer-taste beverage of the present invention contains lactic acid, D-glutamic acid, and D-aspartic acid. Here, the term "beer-taste beverage" in this specification refers to a carbonated beverage with a beer-like flavor. In other words, unless otherwise specified, the beer-taste beverage in this specification includes all carbonated beverages with a beer flavor. Of these, the present invention relates to a "non-alcoholic beer-taste beverage." In this specification, a "non-alcoholic beer-taste beverage" refers to a beer-taste beverage with an alcohol content of less than 1 v/v%, such as 0.9 v/v% or less, 0.8 v/v% or less, 0.7 v/v% or less, 0.6 v/v% or less, 0.5 v/v% or less, 0.4 v/v% or less, 0.3 v/v% or less, 0.2 v/v% or less, 0.1 v/v% or less, 0.05 v/v% or less, 0.01 v/v% or less, 0.0050 v/v% or less, and 0.0025 v/v% or less. Among these, the alcohol content is preferably less than 0.005 v/v%, and more preferably substantially free of alcohol. Unless otherwise specified, the non-alcoholic beer-taste beverage of the present invention includes any non-alcoholic carbonated beverage having a beer flavor, regardless of whether or not a fermentation process using yeast has been performed. That is, the non-alcoholic beer-taste beverage of the present invention may be a fermented non-alcoholic beer-taste beverage or a non-fermented non-alcoholic beer-taste beverage, so long as the ethanol content in the final product is less than 1 v/v%. In the case of a fermented non-alcoholic beer-taste beverage, it may be produced by a method in which yeast is added and fermentation is stopped so that the ethanol content is less than 1 v/v%, or by a method in which the alcohol content is less than 1 v/v% after fermentation through a dealcoholization process. Here, the beverage in an embodiment that is substantially free of alcohol does not exclude beverages that contain an extremely small amount of alcohol that cannot be detected. Beverages whose alcohol content is 0 v/v% or 0.0 v/v% when rounded off, and especially beverages whose alcohol content is 0.00 v/v% when rounded off, are included in the non-alcoholic beer-taste beverage. The types of non-alcoholic beer-flavored beverages of the present invention include, for example, non-alcoholic beer-flavored beverages and beer-flavored soft drinks. The term "alcohol content" as used herein means the content of ethanol, and does not include aliphatic alcohols. In this specification, the alcohol content can be measured by any known method, for example, by a vibration densitometer. Specifically, a sample is prepared by removing carbon dioxide from the beverage by filtration or ultrasonication, and the sample is distilled over a direct flame. The density of the resulting distillate is measured at 15°C, and the alcohol content can be calculated by conversion using "Table 2: Conversion Table of Alcohol Content, Density (15°C) and Specific Gravity (15/15°C)," which is an appendix to the National Tax Agency Specified Analysis Method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007). When the alcohol content is a low concentration of less than 1.0 v/v%, a commercially available alcohol measuring device or gas chromatography may be used.
本発明のノンアルコールビールテイスト飲料中の乳酸の含有量は、スムース感を良好にする観点から、30質量ppm以上、好ましくは40質量ppm以上、より好ましくは50質量ppm以上、更に好ましくは75質量ppm以上、更に好ましくは100質量ppm以上、更に好ましくは150質量ppm以上、更に好ましくは175質量ppm以上であり、また、乳酸とのバランスにより適度なスムース感を付与する観点から、550質量ppm以下、好ましくは500質量ppm以下、より好ましくは450質量ppm以下、更に好ましくは400質量ppm以下、更に好ましくは350質量ppm以下、更に好ましくは300質量ppm以下であり、これらいずれの組み合わせによる範囲としてもよい。本明細書において、ノンアルコールビールテイスト飲料中の乳酸の定量は、高速液体クロマトグラフィー(HPLC)により分析して算出する。The content of lactic acid in the non-alcoholic beer-taste beverage of the present invention is 30 ppm by mass or more, preferably 40 ppm by mass or more, more preferably 50 ppm by mass or more, even more preferably 75 ppm by mass or more, even more preferably 100 ppm by mass or more, even more preferably 150 ppm by mass or more, even more preferably 175 ppm by mass or more, and from the viewpoint of imparting an appropriate smoothness through a balance with lactic acid, it is 550 ppm by mass or less, preferably 500 ppm by mass or less, more preferably 450 ppm by mass or less, even more preferably 400 ppm by mass or less, even more preferably 350 ppm by mass or less, even more preferably 300 ppm by mass or less, and any combination of these ranges may be used. In this specification, the quantitative determination of lactic acid in the non-alcoholic beer-taste beverage is calculated by analysis using high performance liquid chromatography (HPLC).
本発明のノンアルコールビールテイスト飲料中のD-グルタミン酸とD-アスパラギン酸の合計量は、スムース感を良好にする観点から、0.7質量ppm以上、好ましくは0.8質量ppm以上、より好ましくは0.9質量ppm以上、更に好ましくは1.0質量ppm以上、更に好ましくは1.1質量ppm以上、更に好ましくは1.2質量ppm以上であり、また、乳酸とのバランスにより適度なスムース感を付与する観点から、4.5質量ppm以下、好ましくは4.3質量ppm以下、より好ましくは4.2質量ppm以下、更に好ましくは4.1質量ppm以下、更に好ましくは4.0質量ppm以下、更に好ましくは3.9質量ppm以下、更に好ましくは3.7質量ppm以下、更に好ましくは3.5質量ppm以下、更に好ましくは3.3質量ppm以下、更に好ましくは3.1質量ppm以下、更に好ましくは2.9質量ppm以下、更に好ましくは2.7質量ppm以下、更に好ましくは2.5質量ppm以下、更に好ましくは2.3質量ppm以下、更に好ましくは2.1質量ppm以下であり、これらいずれの組み合わせによる範囲としてもよい。The total amount of D-glutamic acid and D-aspartic acid in the non-alcoholic beer-taste beverage of the present invention is, from the viewpoint of providing a good smooth feeling, 0.7 ppm by mass or more, preferably 0.8 ppm by mass or more, more preferably 0.9 ppm by mass or more, even more preferably 1.0 ppm by mass or more, even more preferably 1.1 ppm by mass or more, and even more preferably 1.2 ppm by mass or more, and from the viewpoint of providing an appropriate smooth feeling in balance with lactic acid, is 4.5 ppm by mass or less, preferably 4.3 ppm by mass or less, more preferably 4.2 ppm by mass or less, and even more preferably 4.5 ppm by mass or less. Preferably, the concentration is 4.1 ppm by mass or less, more preferably 4.0 ppm by mass or less, more preferably 3.9 ppm by mass or less, more preferably 3.7 ppm by mass or less, more preferably 3.5 ppm by mass or less, more preferably 3.3 ppm by mass or less, more preferably 3.1 ppm by mass or less, more preferably 2.9 ppm by mass or less, more preferably 2.7 ppm by mass or less, more preferably 2.5 ppm by mass or less, more preferably 2.3 ppm by mass or less, and more preferably 2.1 ppm by mass or less, and any combination of these ranges may be used.
また、本発明のノンアルコールビールテイスト飲料中のD-グルタミン酸やD-アスパラギン酸の含有量は特に限定されないが、例えば、D-アスパラギン酸の含有量は0.1質量ppm以上、0.2質量ppm以上、0.3質量ppm以上、0.4質量ppm以上、1.9質量ppm以下、1.8質量ppm以下、1.7質量ppm以下、1.6質量ppm以下、1.5質量ppm以下、1.4質量ppm以下、1.3質量ppm以下、1.2質量ppm以下、1.1質量ppm以下、1.0質量ppm以下、0.9質量ppm以下、0.8質量ppm以下、0.7質量ppm以下、0.6質量ppm以下、0.5質量ppm以下などとすることができ、これらいずれの組み合わせによる範囲としてもよい。D-グルタミン酸の含有量は0.3質量ppm以上、0.4質量ppm以上、0.5質量ppm以上、0.6質量ppm以上、0.7質量ppm以上、0.8質量ppm以上、0.9質量ppm以上、4.5質量ppm以下、4.0質量ppm以下、3.5pp、以下、3.2質量ppm以下、3.0質量ppm以下、2.9質量ppm以下、2.8質量ppm以下、2.5質量ppm以下、2.2質量ppm以下、2.0質量ppm以下、1.5質量ppm以下などとすることができ、これらいずれの組み合わせによる範囲としてもよい。Furthermore, the content of D-glutamic acid or D-aspartic acid in the non-alcoholic beer-flavored beverage of the present invention is not particularly limited, but for example, the content of D-aspartic acid can be 0.1 ppm by mass or more, 0.2 ppm by mass or more, 0.3 ppm by mass or more, 0.4 ppm by mass or more, 1.9 ppm by mass or less, 1.8 ppm by mass or less, 1.7 ppm by mass or less, 1.6 ppm by mass or less, 1.5 ppm by mass or less, 1.4 ppm by mass or less, 1.3 ppm by mass or less, 1.2 ppm by mass or less, 1.1 ppm by mass or less, 1.0 ppm by mass or less, 0.9 ppm by mass or less, 0.8 ppm by mass or less, 0.7 ppm by mass or less, 0.6 ppm by mass or less, 0.5 ppm by mass or less, or any combination of these ranges. The content of D-glutamic acid may be 0.3 ppm by mass or more, 0.4 ppm by mass or more, 0.5 ppm by mass or more, 0.6 ppm by mass or more, 0.7 ppm by mass or more, 0.8 ppm by mass or more, 0.9 ppm by mass or more, 4.5 ppm by mass or less, 4.0 ppm by mass or less, 3.5 ppm or less, 3.2 ppm by mass or less, 3.0 ppm by mass or less, 2.9 ppm by mass or less, 2.8 ppm by mass or less, 2.5 ppm by mass or less, 2.2 ppm by mass or less, 2.0 ppm by mass or less, 1.5 ppm by mass or less, or the like, and may be any combination of these ranges.
本明細書において、ノンアルコールビールテイスト飲料中のアミノ酸の定量は、5倍希釈実試料にIS溶液とアセトニトリルを加えて混和した後、遠心分離した上清を回収し(除タンパク処理)、除タンパク処理した試料について、アミノ酸誘導体化試薬(R)-BiACを用いて塩基性条件下で誘導体化反応を行った後、0.1%ぎ酸を加えたものをLC-MS/MS解析(島津LCMS8060)に供する。In this specification, the amount of amino acids in a non-alcoholic beer-flavored beverage is quantified by adding IS solution and acetonitrile to a 5-fold diluted actual sample, mixing the mixture, then centrifuging to recover the supernatant (deproteinization treatment), and the deproteinized sample is subjected to a derivatization reaction under basic conditions using the amino acid derivatization reagent (R)-BiAC, after which 0.1% formic acid is added and the mixture is subjected to LC-MS/MS analysis (Shimadzu LCMS8060).
上記特定量の乳酸、D-グルタミン酸、D-アスパラギン酸を含有する場合において、D-グルタミン酸とD-アスパラギン酸の合計量(質量ppm)に対する乳酸(質量ppm)の含有量の質量比(乳酸/(D-Glu+D-Asp))は、スムース感を良好にする観点から、好ましくは25以上であり、より好ましくは30以上、更に好ましくは40以上、更に好ましくは50以上、更に好ましくは75以上、更に好ましくは100以上、更に好ましくは120以上、更に好ましくは130以上、更に好ましくは140以上、更に好ましくは150以上であり、また、同様の観点から、好ましくは600以下、より好ましくは590以下、更に好ましくは550以下、更に好ましくは500以下、更に好ましくは450以下、更に好ましくは400以下、更に好ましくは375以下、更に好ましくは350以下、更に好ましくは325以下、更に好ましくは300以下、更に好ましくは275以下、更に好ましくは250以下、更に好ましくは245以下、更に好ましくは240以下であり、これらいずれの組み合わせによる範囲としてもよい。When the specific amounts of lactic acid, D-glutamic acid, and D-aspartic acid are contained, the mass ratio of the content of lactic acid (ppm by mass) to the total amount of D-glutamic acid and D-aspartic acid (ppm by mass) (lactic acid/(D-Glu+D-Asp)) is preferably 25 or more, more preferably 30 or more, even more preferably 40 or more, even more preferably 50 or more, even more preferably 75 or more, even more preferably 100 or more, even more preferably 120 or more, even more preferably 130 or more, even more preferably 140 or more, from the viewpoint of improving the smooth feeling. and more preferably 150 or more, and from the same viewpoint, preferably 600 or less, more preferably 590 or less, even more preferably 550 or less, even more preferably 500 or less, even more preferably 450 or less, even more preferably 400 or less, even more preferably 375 or less, even more preferably 350 or less, even more preferably 325 or less, even more preferably 300 or less, even more preferably 275 or less, even more preferably 250 or less, even more preferably 245 or less, even more preferably 240 or less, and the range may be any combination of these.
(カロリー)
本発明のノンアルコールビールテイスト飲料については、近年の低カロリー嗜好に合わせて、低カロリーであることが望ましい。従って、本発明にかかるノンアルコールビールテイスト飲料のカロリー数は、好ましくは5kcal/100mL未満、より好ましくは4kcal/100mL未満、更に好ましくは3kcal/100mL未満である。
(calorie)
It is desirable for the non-alcohol beer-taste beverage of the present invention to be low in calories in line with recent trends toward low-calorie beverages, and therefore the number of calories of the non-alcohol beer-taste beverage of the present invention 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.
本発明のノンアルコールビールテイスト飲料に含まれるカロリー数は、基本的に健康増進法に関連して公表されている「栄養表示基準における栄養成分等の分析方法等について」に従って算出する。すなわち、原則として、定量した各種栄養成分の量に、それぞれの成分のエネルギー換算係数(タンパク質:4kcal/g、脂質:9kcal/g、糖質:4kcal/g、食物繊維:2kcal/g、アルコール:7kcal/g、有機酸:3kcal/g)を乗じたものの総和として算出することができる。詳細は、「栄養表示基準における栄養成分等の分析方法等について」を参照されたい。The number of calories contained in the non-alcoholic beer-taste beverage of the present invention is calculated basically according to "Methods of Analysis of Nutritional Components, etc. in the Nutrition Labeling Standards" published in relation to the Health Promotion Act. In other words, in principle, it can be calculated as the sum of the amounts of each quantified nutritional component multiplied by the energy conversion coefficient of each component (protein: 4 kcal/g, lipids: 9 kcal/g, carbohydrates: 4 kcal/g, dietary fiber: 2 kcal/g, alcohol: 7 kcal/g, organic acid: 3 kcal/g). For details, please refer to "Methods of Analysis of Nutritional Components, etc. in the Nutrition Labeling Standards".
本発明のノンアルコールビールテイスト飲料に含まれる各栄養成分量の具体的な測定手法は、健康増進法「栄養表示基準における栄養成分等の分析方法等について」に記載の各種分析法に従えばよい。または、財団法人 日本食品分析センターに依頼すれば、このような熱量及び/又は各栄養成分量を知ることができる。 Specific methods for measuring the amount of each nutritional component contained in the non-alcoholic beer-taste beverage of the present invention can be in accordance with the various analytical methods described in the "Analysis Methods for Nutritional Components, etc. in the Nutrition Labeling Standards" of the Health Promotion Act. Alternatively, such calorie content and/or amount of each nutritional component can be found by requesting the Japan Food Analysis Center Foundation.
(糖質)
本発明のノンアルコールビールテイスト飲料に含まれる糖質とは、食品の栄養表示基準(平成15年厚生労働省告示第176号)に基づく糖質をいう。具体的には、糖質は、食品から、タンパク質、脂質、食物繊維、灰分、アルコール分及び水分を除いたものをいう。また、食品中の糖質の量は、当該食品の重量から、タンパク質、脂質、食物繊維、灰分及び水分の量を控除することにより算定される。この場合に、タンパク質、脂質、食物繊維、灰分及び水分の量は、栄養表示基準に掲げる方法により測定する。具体的には、タンパク質の量は窒素定量換算法で測定し、脂質の量はエーテル抽出法、クロロホルム・メタノール混液抽出法、ゲルベル法、酸分解法またはレーゼゴットリーブ法で測定し、食物繊維の量は高速液体クロマトグラフ法またはプロスキー法で測定し、灰分の量は酢酸マグネシウム添加灰化法、直接灰化法または硫酸添加灰化法で測定し、水分の量はカールフィッシャー法、乾燥助剤法、減圧過熱乾燥法、常圧加熱乾燥法またはプラスチックフィルム法で測定する。
(Carbohydrates)
The carbohydrates contained in the non-alcoholic beer-taste beverage of the present invention refer to the carbohydrates based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labour and Welfare Notification No. 176 of 2003). Specifically, carbohydrates refer to the food excluding protein, lipids, dietary fiber, ash, alcohol and water. The amount of carbohydrates in a food is calculated by subtracting the amounts of protein, lipids, dietary fiber, ash and water from the weight of the food. In this case, the amounts of protein, lipids, dietary fiber, ash and water are measured by the methods set forth in the Nutrition Labeling Standards. Specifically, the amount of protein is measured by the nitrogen quantitative conversion method, the amount of lipids is measured by the ether extraction method, the chloroform-methanol mixed extraction method, the Gerber method, the acid decomposition method or the Roese-Gottlieb method, the amount of dietary fiber is measured by high performance liquid chromatography or the Prosky method, the amount of ash is measured by the magnesium acetate addition ashing method, the direct ashing method or the sulfuric acid addition ashing method, and the amount of moisture is measured by the Karl Fischer method, the drying aid method, the reduced pressure superheat drying method, the normal pressure heating drying method or the plastic film method.
本発明のノンアルコールビールテイスト飲料は、近年の低糖質嗜好に合わせて、低糖質であることが望ましい。従って、本発明のノンアルコールビールテイスト飲料の糖質の含有量は、好ましくは0.5g/100mL未満、より好ましくは0.4g/100mL以下、更に好ましくは0.3g/100mL以下である。また、下限は特に設定されないが、通常、0.1g/100mL程度であり、例えば、0.15g/100mL以上であっても、0.2g/100mL以上であってもよい。It is desirable that the non-alcoholic beer-flavored beverage of the present invention is low in carbohydrates in line with the recent trend for low carbohydrates. Therefore, the carbohydrate content of the non-alcoholic beer-flavored beverage of the present invention is preferably less than 0.5 g/100 mL, more preferably 0.4 g/100 mL or less, and even more preferably 0.3 g/100 mL or less. There is no particular lower limit, but it is usually about 0.1 g/100 mL, and may be, for example, 0.15 g/100 mL or more, or 0.2 g/100 mL or more.
本発明のノンアルコールビールテイスト飲料のpHは、飲料の風味を良好にする観点から、好ましくは2.5以上、より好ましくは3.0以上、更に好ましくは3.2以上、更に好ましくは3.3以上、更に好ましくは3.4以上であり、また、同様の観点から、好ましくは4.6以下、より好ましくは4.5以下、更に好ましくは4.3以下、更に好ましくは4.0以下、更に好ましくは3.9以下であり、これらいずれの組み合わせによる範囲としてもよい。From the viewpoint of improving the flavor of the beverage, the pH of the non-alcoholic beer-flavored beverage of the present invention is preferably 2.5 or more, more preferably 3.0 or more, even more preferably 3.2 or more, even more preferably 3.3 or more, and even more preferably 3.4 or more, and from the same viewpoint, it is preferably 4.6 or less, more preferably 4.5 or less, even more preferably 4.3 or less, even more preferably 4.0 or less, and even more preferably 3.9 or less, or any combination of these ranges.
本発明のノンアルコールビールテイスト飲料は、スムース感に優れる新たなテイストのノンアルコールビールテイスト飲料である。従って、本発明においては、上記各成分を特定量含有させることでノンアルコールビールテイスト飲料にスムース感を付与する方法についても提供するものである。The non-alcoholic beer-flavored beverage of the present invention is a non-alcoholic beer-flavored beverage with a new taste that has an excellent smoothness. Therefore, the present invention also provides a method for imparting a smoothness to a non-alcoholic beer-flavored beverage by incorporating specific amounts of each of the above-mentioned components.
本発明のノンアルコールビールテイスト飲料は、乳酸の含有量及びD-グルタミン酸とD-アスパラギン酸の合計量を特定範囲内で含有させる以外は、いずれも一般的なノンアルコールビールテイスト飲料と同様にして製造できる。これらの成分の含有量は、各成分を含有する原料の使用、発酵、各成分の添加、およびこれらの組み合わせなどにより調整することができる。例えば、乳酸の含有量を高めるには合成乳酸、発酵乳酸、乳酸菌発酵した原料液の添加、乳酸含有量の高い麦芽や乳酸菌発酵した麦芽などの原料の使用やこれらの発酵が好ましい。D-グルタミン酸、D-アスパラギン酸の含有量の合計量を高めるにはこれらの成分が含まれている原料、たとえば麦芽(大麦、小麦、ライ麦、カラス麦、オート麦、ハト麦、エン麦を加工して麦芽にしたもの)や加工前の麦、とうもろこし、コーングリッツ、大豆、大豆分解物、脱脂大豆、脱脂大豆分解物、大豆抽出物、酵母エキス、エンドウ豆、米、モルトエキス、こうりゃん、ばれいしょ、粟、ひえ、そば、人工的に合成したアミノ酸などの使用やこれらの発酵が好ましい。以下に、一般的なノンアルコールビールテイスト飲料の製造工程を示す。一般的なノンアルコールビールテイスト飲料は麦芽を原料として使用するものとしないものとがあり、以下のように製造することができる。The non-alcoholic beer-taste beverage of the present invention can be produced in the same manner as a general non-alcoholic beer-taste beverage, except that the lactic acid content and the total amount of D-glutamic acid and D-aspartic acid are contained within specific ranges. The content of these components can be adjusted by using raw materials containing each component, fermentation, adding each component, or a combination of these. For example, in order to increase the lactic acid content, it is preferable to add synthetic lactic acid, fermented lactic acid, or a raw material liquid fermented by lactic acid bacteria, or to use raw materials such as malt with a high lactic acid content or malt fermented by lactic acid bacteria, or to ferment these. In order to increase the total content of D-glutamic acid and D-aspartic acid, it is preferable to use raw materials containing these ingredients, such as malt (malted barley, wheat, rye, oats, oats, pearl barley, and oats), unprocessed barley, corn, corn grits, soybeans, soybean hydrolysates, defatted soybeans, defatted soybean hydrolysates, soybean extract, yeast extract, peas, rice, malt extract, koryan, potatoes, millet, barnyard millet, buckwheat, and artificially synthesized amino acids, or to ferment these. The manufacturing process of a typical non-alcoholic beer-flavored beverage is shown below. Typical non-alcoholic beer-flavored beverages are divided into those that use malt as a raw material and those that do not, and can be manufactured as follows.
麦芽を原料として使用して製造されるノンアルコールビールテイスト飲料は、まず、麦芽等の麦の他、必要に応じて他の穀物、でんぷん、糖類、苦味料、又は着色料などの原料及び水を含む混合物に、必要に応じてアミラーゼなどの酵素を添加し、糊化、糖化を行なわせ、ろ過し、糖化液とする。必要に応じてホップや苦味料などを糖化液に加えて煮沸し、清澄タンクにて凝固タンパク質などの固形分を取り除く。この糖化液の代替として、麦芽エキスに温水を加えたものにホップを加えて煮沸してもよい。ホップは煮沸開始から煮沸終了前のどの段階で混合してもよい。糖化工程、煮沸工程、固形分除去工程などにおける条件は、知られている条件を用いればよい。煮沸後、冷却し、得られた麦汁に香料、酸味料、カラメル色素などの色素、酸化防止剤、苦味料、甘味料、アミノ酸原料などを添加し、濾過し、得られた濾過液に炭酸ガスを加える。その後、容器に充填し殺菌工程を経て目的のノンアルコールビールテイスト飲料を得る。A non-alcoholic beer-flavored beverage produced using malt as a raw material is first prepared by adding enzymes such as amylase as necessary to a mixture containing malt and other wheat, as well as other grains, starch, sugars, bittering agents, or coloring agents as necessary, and water, followed by gelatinization and saccharification, filtration, and a saccharified liquid. Hops and bittering agents are added as necessary to the saccharified liquid, which is then boiled and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, hops may be added to malt extract and warm water, and then boiled. Hops may be mixed at any stage from the start of boiling to before the end of boiling. Known conditions may be used for the saccharification process, boiling process, solids removal process, and other processes. After boiling, the mixture is cooled, and flavorings, acidulants, colorants such as caramel color, antioxidants, bittering agents, sweeteners, amino acid raw materials, and the like are added to the resulting wort, which is then filtered, and carbon dioxide gas is added to the resulting filtrate. The mixture is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage.
麦芽を原料として使用しないノンアルコールビールテイスト飲料を製造する場合には、まず、炭素源を含有する液糖、麦又は麦芽以外のアミノ酸含有材料としての窒素源、ホップ、色素等を、温水と共に混合し、液糖溶液とする。該液糖溶液は、煮沸する。原料としてホップを用いる場合、ホップは煮沸開始前ではなく、煮沸中に、該液糖溶液に混合してもよい。煮沸後、冷却し、得られた麦汁に香料、酸味料、カラメル色素などの色素、酸化防止剤、苦味料、甘味料、アミノ酸原料などを添加し、濾過し、得られた液糖溶液に対して、炭酸ガスを加える。その後、容器に充填し殺菌工程を経て目的のノンアルコールビールテイスト飲料を得る。When producing a non-alcoholic beer-flavored beverage that does not use malt as a raw material, first, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than barley or malt, hops, coloring, etc. are mixed with warm water to obtain a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, hops may be mixed into the liquid sugar solution during boiling, not before the start of boiling. After boiling, the liquid sugar solution is cooled, and flavorings, acidulants, colorings such as caramel color, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the resulting wort, which is then filtered. Carbon dioxide gas is added to the resulting liquid sugar solution. The liquid sugar solution is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage.
上記いずれの製造態様においても、炭酸ガスを添加する前まで、濾過工程前まで、又は煮沸工程において乳酸を30~550質量ppm含有させ、D-グルタミン酸とD-アスパラギン酸を合計で0.7~4.5質量ppm含有させることが好ましい。例えば、乳酸、D-グルタミン酸、D-アスパラギン酸を添加して調製する態様において、各成分の添加は充填までのどの工程で行ってもよいが、微生物保証の観点から濾過工程前に添加することが好ましく、濾過工程以降に添加する場合はフィルターを通して微生物が飲料中に入らないようにすることが好ましい。また、香味の観点から、乳酸、D-グルタミン酸、D-アスパラギン酸を炭酸ガス添加前までに添加することが好ましく、濾過工程前に添加することがより好ましく、煮沸工程中に添加することが更に好ましい。特に、濾過工程前に添加することで、ノンアルコールビールテイスト飲料と乳酸、D-グルタミン酸、D-アスパラギン酸がなじみ、よりバランスのとれた状態になる。なお、本段落でいう濾過工程とは、麦汁や液糖溶液を煮沸した後の濾過工程を指す。In any of the above manufacturing modes, it is preferable to add lactic acid at 30 to 550 ppm by mass before the addition of carbon dioxide gas, before the filtration process, or during the boiling process, and to add D-glutamic acid and D-aspartic acid at a total of 0.7 to 4.5 ppm by mass. For example, in a mode in which lactic acid, D-glutamic acid, and D-aspartic acid are added, each component may be added at any step up to the filling process, but from the viewpoint of microbial assurance, it is preferable to add them before the filtration process, and if they are added after the filtration process, it is preferable to prevent microorganisms from entering the beverage through a filter. In addition, from the viewpoint of flavor, it is preferable to add lactic acid, D-glutamic acid, and D-aspartic acid before the addition of carbon dioxide gas, more preferably before the filtration process, and even more preferably during the boiling process. In particular, by adding them before the filtration process, the lactic acid, D-glutamic acid, and D-aspartic acid blend well with the non-alcoholic beer-flavored beverage, resulting in a more balanced state. The filtration process in this paragraph refers to the filtration process after boiling the wort or liquid sugar solution.
本発明の製造方法における乳酸、D-グルタミン酸、D-アスパラギン酸の添加態様としては、これらを含有する製剤や飲食品用組成物などを添加する態様が挙げられる。より具体的には、これらを含有する飲食品用組成物として、乳酸発酵エキスを用いることが好的に例示される。乳酸発酵エキスとしては、モルトエキス、米エキス、大麦エキス、コーンスターチなどを乳酸発酵させた乳酸発酵エキスが挙げられ、発酵性や風味の観点から、モルトエキスを乳酸発酵させた乳酸発酵エキスの態様が好ましい。本態様において、モルトエキスは麦芽に対して粉砕、糖化、ろ過、煮沸、ろ過という一連の工程を経ることにより調製することができ、モルトエース20(オリエンタル酵母工業(株)製)などの市販品を用いることもできる。In the manufacturing method of the present invention, the lactic acid, D-glutamic acid, and D-aspartic acid can be added in the form of a preparation or a composition for food or beverage containing these. More specifically, a preferred example of a composition for food or beverage containing these is a lactic acid fermented extract. Examples of the lactic acid fermented extract include lactic acid fermented extracts obtained by lactic acid fermentation of malt extract, rice extract, barley extract, corn starch, etc., and from the viewpoint of fermentability and flavor, the lactic acid fermented extract obtained by lactic acid fermentation of malt extract is preferred. In this embodiment, the malt extract can be prepared by subjecting malt to a series of steps including crushing, saccharification, filtration, boiling, and filtration, and a commercially available product such as Malt Ace 20 (manufactured by Oriental Yeast Co., Ltd.) can also be used.
本発明の製造方法では、ノンアルコールビールテイスト飲料に、酒感を付与する観点から、脂肪族アルコールを添加してもよい。脂肪族アルコールとしては、公知のものであれば特に制限されないが、炭素数4~5の脂肪族アルコールが好ましい。本発明において、好ましい脂肪族アルコールとしては、炭素数4のものとして、2-メチル-1-プロパノール、1-ブタノール等が、炭素数5のものとして、3-メチル-1-ブタノール、1-ペンタノール、2-ペンタノール等が挙げられる。これらは1種又は2種以上の組み合せで用いることができる。炭素数4~5の脂肪族アルコールの含有量は好ましくは0.0002~0.0007質量%であり、より好ましくは0.0003~0.0006質量%である。本明細書において、脂肪族アルコールの含有量は、ヘッドスペースガスクロマトグラフ法を用いて測定することができる。In the manufacturing method of the present invention, an aliphatic alcohol may be added to the non-alcoholic beer-taste beverage in order to impart a feeling of alcohol. 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 preferred. In the present invention, preferred aliphatic alcohols include 2-methyl-1-propanol, 1-butanol, etc., which have 4 carbon atoms, and 3-methyl-1-butanol, 1-pentanol, 2-pentanol, etc., which have 5 carbon atoms. These may 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, more preferably 0.0003 to 0.0006% by mass. In this specification, the content of the aliphatic alcohol can be measured using a headspace gas chromatography method.
(酸味料)
本発明の製造方法において使用される酸味料としては、乳酸の他、クエン酸、リン酸、リンゴ酸、コハク酸、酒石酸、フマル酸、氷酢酸なども用いることができ、リン酸を使用することが好ましい。これらは食品に添加することが認められているものであれば制限なく用いることができ、1種又は2種以上を用いることができる。
(Acidulant)
As the acidulant used in the production method of the present invention, in addition to lactic acid, citric acid, phosphoric acid, malic acid, succinic acid, tartaric acid, fumaric acid, glacial acetic acid, etc. can also be used, and it is preferable to use phosphoric acid. These can be used without any restrictions as long as they are approved for addition to foods, and one or more kinds can be used.
乳酸以外の酸味料の含有量は特に限定されない。本発明のノンアルコールビールテイスト飲料中、リン酸の含有量は、好ましくは50質量ppm以上、より好ましくは60質量ppm以上、更に好ましくは70質量ppm以上、更に好ましくは75質量ppm以上、更に好ましくは80質量ppm以上、更に好ましくは85質量ppm以上、更に好ましくは90質量ppm以上であり、また、好ましくは500質量ppm以下、より好ましくは450質量ppm以下、更に好ましくは400質量ppm以下、更に好ましくは350質量ppm以下、更に好ましくは300質量ppm以下、更に好ましくは275質量ppm以下、更に好ましくは250質量ppm以下、更に好ましくは225質量ppm以下、更に好ましくは200質量ppm以下であり、これらいずれの組み合わせによる範囲としてもよい。本明細書において、酸味料の含有量については、高速液体クロマトグラフィー(HPLC)により分析して算出されたものを指す。The content of the acidulant other than lactic acid is not particularly limited. In the non-alcoholic beer-flavored beverage of the present invention, the content of phosphoric acid is preferably 50 ppm by mass or more, more preferably 60 ppm by mass or more, even more preferably 70 ppm by mass or more, even more preferably 75 ppm by mass or more, even more preferably 80 ppm by mass or more, even more preferably 85 ppm by mass or more, even more preferably 90 ppm by mass or more, and also preferably 500 ppm by mass or less, more preferably 450 ppm by mass or less, even more preferably 400 ppm by mass or less, even more preferably 350 ppm by mass or less, even more preferably 300 ppm by mass or less, even more preferably 275 ppm by mass or less, even more preferably 250 ppm by mass or less, even more preferably 225 ppm by mass or less, even more preferably 200 ppm by mass or less, and may be any combination of these ranges. In this specification, the content of the acidulant refers to the content calculated by analysis using high performance liquid chromatography (HPLC).
(ホップ)
本発明の製造方法では、原料の一部にホップを用いることができる。香味がビールに類似する傾向にあることから、原料の一部にホップを用いることが望ましい。ホップを使用する際には、ビール等の製造に使用される通常のペレットホップ、粉末ホップ、ホップエキスを、所望の香味に応じて適宜選択して使用することができる。また、イソ化ホップ、還元ホップなどのホップ加工品を用いてもよい。本発明のノンアルコールビールテイスト飲料に使用されるホップには、これらのものが包含される。また、ホップの添加量は特に限定されないが、典型的には、飲料全量に対して0.0001~1質量%程度である。
(hop)
In the production method of the present invention, hops can be used as part of the raw materials. Hops are preferably used as part of the raw materials because the flavor tends to be similar to that of beer. When using hops, ordinary pellet hops, powdered hops, and hop extracts used in the production of beer and the like can be appropriately selected and used according to the desired flavor. In addition, processed hop products such as isosiated hops and reduced hops may also be used. The hops used in the non-alcoholic beer-flavored beverage of the present invention include these. In addition, the amount of hops added is not particularly limited, but is typically about 0.0001 to 1% by mass based on the total amount of the beverage.
(その他の原料)
本発明の製造方法では、本発明の効果を妨げない範囲で、必要に応じて、その他の原料を用いてもよい。例えば、甘味料(高甘味度甘味料を含む)、苦味料、香料、酵母エキス、カラメル色素などの着色料、保存料、大豆サポニンやキラヤサポニン等の植物抽出サポニン系物質、コーンや大豆などの植物タンパク質およびペプチド含有物、乳清などの動物タンパク質、食物繊維やアミノ酸などの調味料、アスコルビン酸等の酸化防止剤を、本発明の効果を妨げない範囲で必要に応じて用いることができる。
(Other raw materials)
In the manufacturing method of the present invention, other raw materials may be used as necessary within a range that does not impair the effects of the present invention. For example, sweeteners (including high-intensity sweeteners), bittering agents, flavorings, yeast extracts, coloring agents such as caramel coloring, preservatives, plant-extracted saponin-based substances such as soybean saponin and quillaja saponin, plant protein and peptide-containing substances such as corn and soybeans, animal proteins such as whey, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid may be used as necessary within a range that does not impair the effects of the present invention.
甘味料としては、穀物由来のデンプンを酸又は酵素等で分解した市販の糖化液、市販の水飴等の糖類、三糖類以上の糖、糖アルコール、ステビア等の天然甘味料、人工甘味料等が挙げられる。これらの甘味料は、単独で用いてもよく、2種以上を併用してもよい。これらの糖類の形態は、溶液等の液体であってもよく、粉末等の固体であってもよい。また、デンプンの原料穀物の種類、デンプンの精製方法、及び酵素や酸による加水分解等の処理条件についても特に制限はない。例えば、酵素や酸による加水分解の条件を適宜設定することにより、マルトースの比率を高めた糖類を用いてもよい。その他、スクロース、フルクトース、グルコース、マルトース、トレハロース、マルトトリオース及びこれらの溶液(糖液)等を用いることもできる。また、人工甘味料としては、例えば、アスパルテーム、アセスルファムカリウム(アセスルファムK)、スクラロース、ネオテーム等が挙げられる。 Examples of sweeteners include commercially available saccharified solutions obtained by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, trisaccharides or more, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. The form of these sugars may be liquid such as a solution, or solid such as a powder. There are also no particular restrictions on the type of grain from which the starch is made, the method of refining the starch, or the processing conditions such as hydrolysis with enzymes or acids. For example, sugars with a higher ratio of maltose may be used by appropriately setting the conditions for hydrolysis with enzymes or acids. Other examples include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions (sugar solutions) of these. Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.
苦味料としては、通常のビールや発泡酒に用いられるものが使用でき、例えば、マンネンロウ、ニガヨモギ、レイシ、姫茴香、杜松実、セージ、迷迭香、マンネンタケ、月桂樹、クワシン、カフェイン、アブシンチン、ナリンジン、柑橘抽出物、ニガキ抽出物、コーヒー抽出物、茶抽出物、ゴーヤ抽出物、ハス胚芽抽出物、キダチアロエ抽出物、ニガヨモギ抽出物、マンネンロウ抽出物、レイシ抽出物、ローレル抽出物、セージ抽出物、キャラウェイ抽出物等が挙げられる。これらの苦味料は、単独で用いてもよく、2種以上を併用してもよい。Bittering agents that can be used include those used in ordinary beer and low-malt beer, such as rose wax, wormwood, lychee, anise, juniper nut, sage, rhododendron amplexicaule, Ganoderma lucidum, bay leaf, quasin, caffeine, absinthin, naringin, citrus extract, bittern extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe arborescens extract, wormwood extract, rose wax extract, lychee extract, laurel extract, sage extract, caraway extract, etc. These bittering agents may be used alone or in combination of two or more.
香料としては、一般的なビール香料を用いることができる。ビール香料は、ビール様の風味付けのために用いるものである。ビール香料としては、エステルや高級アルコール、アルデヒド等が挙げられる。具体的には、酢酸エチル、酢酸イソアミル、n-プロパノール、イソブタノール、カプロン酸エチル、カプリル酸エチル、イソアミルプロピオネート、アセトアルデヒド、4-ビニルグアイアコール、n-酪酸エチル、γ-ノナラクトン、2,3-ジエチル5-メチルピラジン、2-メチル-2-ペンテン酸、4-メチル-3-ペンテン酸、1,4-シネオール、リナロール、ゲラニオール、シトロネラール、ノナナール、デカナール、シトラール、リモネン、ミルセン、エチルブチレート、ヘキサン酸エチル、γ-デカノラクトン、2-メチル酪酸エチル、γ-デカノラクトン、γ-ウンデカラクトン、フェルラ酸、マルトール、フェニル酢酸、エチルマルトール、フェネチルアルコールが挙げられる。これらの香料は、単独で用いてもよく、2種以上を併用してもよい。 As the flavoring, general beer flavorings can be used. Beer flavorings are used to give beer a beer-like flavor. Examples of beer flavorings include esters, higher alcohols, and aldehydes. Specific examples include ethyl acetate, isoamyl acetate, n-propanol, isobutanol, ethyl caproate, ethyl caprylate, isoamyl propionate, acetaldehyde, 4-vinyl guaiacol, ethyl n-butyrate, γ-nonalactone, 2,3-diethyl 5-methylpyrazine, 2-methyl-2-pentenoic acid, 4-methyl-3-pentenoic acid, 1,4-cineole, linalool, geraniol, citronellal, nonanal, decanal, citral, limonene, myrcene, ethyl butyrate, ethyl hexanoate, γ-decanolactone, ethyl 2-methylbutyrate, γ-decanolactone, γ-undecalactone, ferulic acid, maltol, phenylacetic acid, ethyl maltol, and phenethyl alcohol. These fragrances may be used alone or in combination of two or more kinds.
保存料としては、例えば、安息香酸;安息香酸ナトリウム等の安息香酸塩;パラオキシ安息香酸プロピル、パラオキシ安息香酸ブチル等の安息香酸エステル;二炭酸ジメチル等が挙げられる。また、保存料としては、強力サンプレザー(三栄源エフ・エフ・アイ株式会社製、安息香酸ナトリウムと安息香酸ブチルの混合物)等の市販の製剤を用いてもよい。これらの保存料は、単独で用いてもよく、2種以上を併用してもよい。 Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate; dimethyl dicarbonate, etc. Also, commercially available preparations such as Strong Sunplazer (a mixture of sodium benzoate and butyl benzoate, manufactured by San-Ei Gen F.F.I. Co., Ltd.) may be used as preservatives. These preservatives may be used alone or in combination of two or more types.
食物繊維としては、水溶性食物繊維を好適に用いることができる。例えば、難消化性デキストリン、ポリデキストロース、グアーガム分解物、ペクチン、グルコマンナン、アルギン酸、ラミナリン、フコイジン、カラギーナン等が挙げられ、安定性や安全性等の汎用性の観点から、難消化性デキストリン又はポリデキストロースが好ましい。これらの食物繊維は、単独で用いてもよく、2種以上を併用してもよい。As the dietary fiber, water-soluble dietary fiber can be preferably used. Examples include resistant dextrin, polydextrose, guar gum hydrolyzate, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc., and from the viewpoint of versatility such as stability and safety, resistant dextrin or polydextrose is preferred. These dietary fibers may be used alone or in combination of two or more types.
(容器詰飲料)
本発明のノンアルコールビールテイスト飲料は、容器詰めとすることができる。容器の形態は何ら制限されず、ビン、缶、樽、またはペットボトル等の密封容器に充填して、容器入り飲料とすることができる。
(Packaged beverages)
The non-alcohol beer-taste beverage of the present invention can be packaged in a container. There are no limitations on the shape of the container, and the beverage can be packaged in a sealed container such as a bottle, can, barrel, or plastic bottle to form a packaged beverage.
以下、実施例を示して本発明を具体的に説明するが、本発明は下記実施例に制限されるものではない。The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples.
<ノンアルコールビールテイスト飲料の調製>
参考例1
水及び麦芽を仕込槽に投入して約50℃のマッシュを調整し、そのマッシュを65~72℃の範囲まで徐々に昇温した後、昇温後の所定の温度で一定時間保持し、糖化処理を行った。糖化処理後に酵素が失活する温度まで昇温した後、麦汁濾過槽に移して濾過を行って麦汁を得た。得られた麦汁に温水を加えて希釈し、ホップ及びリン酸を投入し、煮沸釜を用いて100℃で煮沸処理を行った。煮沸処理後に、ワールプールタンクに移送して、麦汁オリを除去し、約2℃まで冷却し、冷却液を得た。なお、発酵は実施していないため、酵母の添加は行っていない。その後、ビール香料を添加し、濾過工程、炭酸ガス付けを実施し、缶詰を実施してノンアルコールビールテイスト飲料を得た。
<Preparation of non-alcoholic beer-flavored beverage>
Reference Example 1
Water and malt were added to a mashing tank to prepare a mash at about 50°C, and the mash was gradually heated to a range of 65-72°C, and then held at the specified temperature for a certain period of time after the heating, for saccharification. After the saccharification, the temperature was raised to a temperature at which the enzymes were inactivated, and the mixture was transferred to a wort filtration tank and filtered to obtain wort. The wort obtained was diluted with hot water, and hops and phosphoric acid were added, followed by boiling at 100°C using a boiling kettle. After the boiling, the mixture was transferred to a whirlpool tank to remove the wort sediment, and cooled to about 2°C to obtain a cooling liquid. Since no fermentation was performed, no yeast was added. Thereafter, beer flavoring was added, and a filtration process and carbonation were performed, followed by canning to obtain a non-alcoholic beer-flavored beverage.
実施例1~7、比較例1、2
煮沸前の希釈された麦汁に対して表1~4に記載された各成分量となるように、乳酸、D-グルタミン酸(D-Glu)、D-アスパラギン酸(D-Asp)を添加した以外は参考例1と同様にしてノンアルコールビールテイスト飲料を調製した。
Examples 1 to 7, Comparative Examples 1 and 2
A non-alcoholic beer-taste beverage was prepared in the same manner as in Reference Example 1, except that lactic acid, D-glutamic acid (D-Glu), and D-aspartic acid (D-Asp) were added to the diluted wort before boiling so as to achieve the amounts of each component shown in Tables 1 to 4.
実施例8、9
麦汁オリを除去、冷却後に酵母を添加して表4のアルコール濃度になるように発酵を行ったこと、及びビール香料を添加しなかったこと以外は実施例1と同様にしてノンアルコールビールテイスト飲料を調製した。
Examples 8 and 9
A non-alcoholic beer-flavored beverage was prepared in the same manner as in Example 1, except that the wort lees were removed, the wort was cooled, and then yeast was added and fermented to achieve the alcohol concentration shown in Table 4, and no beer flavoring was added.
実施例10
ビール香料を添加しなかったこと以外は実施例1と同様にしてノンアルコールビールテイスト飲料を調製した。得られた飲料のアルコール濃度は検出限界以下(0.0001%未満)であった。
Example 10
Except for not adding the beer flavoring, a non-alcohol beer-flavored beverage was prepared in the same manner as in Example 1. The alcohol concentration of the resulting beverage was below the detection limit (less than 0.0001%).
<スムース感>
各実施例・比較例のノンアルコールビールテイスト飲料を4℃まで冷却した後、「スムース感」について、専門パネリスト6名により、参考例1のスコアを「2点」として、以下の基準で相対的なスコア化を実施した。スコア化は0.5刻みで実施し、専門パネリスト6名のスコアの平均点を算出した。結果を表1~4に示す。
(スムース感の評価基準)
「1」:感じない
「1.5」:あまり感じない
「2」:感じる
「2.5」:明確に感じる
「3」:強く感じる
<Smooth feeling>
The non-alcoholic beer-taste beverages of each Example and Comparative Example were cooled to 4°C, and then six expert panelists assessed the "smoothness" of the beverages using the following criteria, with Reference Example 1 given a score of "2 points." Scoring was done in increments of 0.5, and the average score of the six expert panelists was calculated. The results are shown in Tables 1 to 4.
(Evaluation criteria for smoothness)
"1": Not felt "1.5": Not felt very much "2": Felt "2.5": Felt clearly "3": Felt strongly
<ビールテイスト飲料に不適な酸味>
各実施例・比較例のノンアルコールビールテイスト飲料を4℃まで冷却した後、「ビールテイスト飲料に不適な酸味」について、専門パネリスト6名により、以下の基準でスコア化を実施した。スコア化は0.5刻みで実施し、専門パネリスト6名のスコアの平均点を算出した。結果を表1~4に示す。
(ビールテイスト飲料に不適な酸味の評価基準)
「1」:強く感じる
「1.5」:明確に感じる
「2」:感じる
「2.5」:あまり感じない
「3」:感じない
<Sourness unsuitable for beer-flavored beverages>
The non-alcoholic beer-taste beverages of each Example and Comparative Example were cooled to 4°C, and then six expert panelists scored the beverages for "acidity unsuitable for a beer-taste beverage" using the following criteria. Scoring was done in increments of 0.5, and the average score of the six expert panelists was calculated. The results are shown in Tables 1 to 4.
(Evaluation criteria for sourness unsuitable for beer-flavored beverages)
"1": Strongly felt "1.5": Clearly felt "2": Felt felt "2.5": Not felt very much "3": Not felt
表1~4から分かるように、乳酸の含有量が30~550質量ppmの範囲内であり、D-グルタミン酸とD-アスパラギン酸の合計量が0.7~4.5質量ppmの範囲内である実施例1~10のノンアルコールビールテイスト飲料は、これらの範囲外である参考例1、比較例2のノンアルコールビールテイスト飲料に比べてスムース感に優れるものであった。また、比較例1ではスムース感に優れるものの、ビールテイスト飲料に不適な酸味を強く感じるものであった。 As can be seen from Tables 1 to 4, the non-alcoholic beer-flavored beverages of Examples 1 to 10, in which the lactic acid content was within the range of 30 to 550 ppm by mass and the total amount of D-glutamic acid and D-aspartic acid was within the range of 0.7 to 4.5 ppm by mass, had a smoother feel than the non-alcoholic beer-flavored beverages of Reference Example 1 and Comparative Example 2, which were outside these ranges. Furthermore, although Comparative Example 1 had a smoother feel, it had a strong sour taste that is unsuitable for a beer-flavored beverage.
本発明によれば、スムース感に優れる新たなテイストのノンアルコールビールテイスト飲料を提供できる。 The present invention makes it possible to provide a non-alcoholic beer-flavored beverage with a new taste and excellent smoothness.
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