TWI609079B - Non fermented beer-like foaming beverages - Google Patents
Non fermented beer-like foaming beverages Download PDFInfo
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- TWI609079B TWI609079B TW102137562A TW102137562A TWI609079B TW I609079 B TWI609079 B TW I609079B TW 102137562 A TW102137562 A TW 102137562A TW 102137562 A TW102137562 A TW 102137562A TW I609079 B TWI609079 B TW I609079B
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- 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
- A23L2/38—Other non-alcoholic beverages
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- 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
- A23L2/40—Effervescence-generating compositions
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- 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
- A23L2/56—Flavouring or bittering agents
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- Life Sciences & Earth Sciences (AREA)
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- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
本發明係關於一種不經由發酵步驟而製造，雖然嘌呤體濃度非常低但亦具有與啤酒大致相同之香味的非發酵之類啤酒發泡性飲料。 The present invention relates to a non-fermented beer-foaming beverage which is produced without a fermentation step and which has a very low carcass concentration but also has substantially the same aroma as beer.
啤酒或發泡酒等類啤酒發泡性飲料隨著消費者嗜好之多樣化，多種多樣之商品正不斷上市。尤其是根據近年來之消費者之健康意向，對嘌呤體含量之關心不斷提高。嘌呤體於肝臟中代謝而成為尿酸，若血液中之尿酸值成為固定值以上，則導致高尿酸血症，進而若結晶化之尿酸積存於關節中，則導致痛風。因此，消費者對降低嘌呤體含量並且保持先前之啤酒等所具有之香味的類啤酒發泡性飲料之期待不斷提高。然而，大多類啤酒發泡性飲料為了維持似啤酒感而使用麥芽或啤酒花作為原料，故而存在嘌呤體含量增多之問題。 Beer-like beverages such as beer or sparkling wine are diversified with consumer hobbies, and a wide variety of products are on the market. In particular, according to the health intentions of consumers in recent years, the concern for carcass content has been continuously improved. The corpus callosum is metabolized in the liver to become uric acid. If the uric acid value in the blood becomes a fixed value or more, hyperuricemia is caused, and if crystallization of uric acid is accumulated in the joint, gout is caused. Therefore, consumers are increasingly expecting a beer-like sparkling beverage that lowers the carcass content and maintains the flavor of the previous beer or the like. However, most types of beer-foamed beverages use malt or hops as raw materials in order to maintain a beer-like sensation, and thus there is a problem that the steroid content is increased.
作為製造嘌呤體含量降低之類啤酒發泡性飲料之方法，例如有藉由對啤酒或發泡酒等之製造步驟中之麥芽汁或發酵液進行活性碳處理(例如參照專利文獻1)或沸石處理(例如參照專利文獻2)而吸附去除嘌呤體之方法。又，由於嘌呤體亦藉由利用酵母之發酵而產生，故而近年來亦正發展不經由發酵步驟而製造類啤酒發泡性飲料之技術(例如參照專利文獻3或4)。 As a method of producing a beer-foaming beverage having a reduced carcass content, for example, an active carbon treatment is performed on a wort or a fermentation broth in a production step of beer or sparkling wine (for example, refer to Patent Document 1) or A method of adsorbing and removing a steroid by zeolite treatment (for example, refer to Patent Document 2). In addition, since the corpus callosum is also produced by the fermentation of yeast, a technique for producing a beer-like foaming beverage without a fermentation step has been developed in recent years (for example, refer to Patent Document 3 or 4).
另一方面，啤酒含有多種多樣之香氣成分，該等係決定似啤酒感之主要成分。例如於非專利文獻1中，記載有針對自德國之巴伐利 亞(Bayern)產之皮爾遜(Pilsner)類啤酒所分離出之40種主要香氣成分研究其含量或香味之特徵。進而，於該文獻中，亦揭示有以使特徵性之26種香氣成分之含量成為相同濃度之方式添加至碳酸水中而成者具有與啤酒大致相同之香味。此外又，尤其是於香料領域亦盛行積極地對飲食品賦予似啤酒感之技術開發。例如報告有藉由添加香葉烯基甲醚而增大具有啤酒風味或啤酒花風味之飲食品之風味(例如參照專利文獻5)。 On the other hand, beer contains a wide variety of aroma components, which determine the main ingredients of beer. For example, in Non-Patent Document 1, it is described that it is directed to Bavarian from Germany. The 40 major aroma components isolated from the Pilsner beer produced by Bayern are characterized by their content or aroma. Further, in this document, it is also disclosed that the content of the characteristic 26 kinds of aroma components is added to the carbonated water so that the flavor is substantially the same as that of the beer. In addition, in particular, in the field of perfumery, it is also active in the development of a beer-like technology for food and beverage. For example, it is reported that the flavor of a food or drink having a beer flavor or a hop flavor is increased by adding geranyl methyl ether (for example, refer to Patent Document 5).
[專利文獻1]日本專利第3730935號公報 [Patent Document 1] Japanese Patent No. 3730935
[專利文獻2]日本專利特開2004-290072號公報 [Patent Document 2] Japanese Patent Laid-Open Publication No. 2004-290072
[專利文獻3]國際公開第2010/079778號 [Patent Document 3] International Publication No. 2010/079778
[專利文獻4]國際公開第2012/091086號 [Patent Document 4] International Publication No. 2012/091086
[專利文獻5]日本專利第4192254號公報 [Patent Document 5] Japanese Patent No. 4192254
[非專利文獻1]FRITSCH，其他1人，農業與食品化學雜誌(Journal of Agricultural and Food Chemistry),2005年，第53卷，第7544~7551頁。 [Non-Patent Document 1] FRITSCH, 1 other person, Journal of Agricultural and Food Chemistry, 2005, Vol. 53, pp. 7544~7551.
[非專利文獻2]Mahatheeranont，其他2人，農業與食品化學雜誌(Journal of Agricultural and Food Chemistry),2001年，第49卷，第773~779頁。 [Non-Patent Document 2] Mahatheeranont, two others, Journal of Agricultural and Food Chemistry, 2001, Vol. 49, pp. 773-779.
[非專利文獻3]Iijima，其他1人，應用微生物學雜誌(Journal of Applied Microbiology),2010年，第109卷，第1906~1913頁。 [Non-Patent Document 3] Iijima, 1 other person, Journal of Applied Microbiology, 2010, Vol. 109, pp. 1906-1913.
[非專利文獻4]Tominaga，其他2人，農業與食品化學雜誌(Journal of Agricultural and Food Chemistry),1998年，第46卷，第1044~1048頁。 [Non-Patent Document 4] Tominaga, two others, Journal of Agricultural and Food Chemistry, 1998, Vol. 46, pp. 1044-1048.
由於活性碳或沸石會吸附多種多樣之物質，故而存在會因活性碳處理或沸石處理而亦去除嘌呤體以外之較多香氣成分而易損及似啤酒感之問題。又，亦存在因吸附劑處理而花費大量成本之問題。另一方面，關於專利文獻3或4中記載之方法，期待藉由調整麥芽等含有大量嘌呤體之原料之添加量而可製造嘌呤體含量充分降低之類啤酒發泡性飲料，但不使用麥芽而達成似啤酒感非常困難。又，即便添加專利文獻5中記載之香葉烯基甲醚，亦難以對類啤酒發泡性飲料賦予充分之似啤酒感。 Since activated carbon or zeolite adsorbs a wide variety of substances, there is a problem that the activated carbon treatment or the zeolite treatment also removes a large amount of aroma components other than the steroids, which is fragile and beer-like. Moreover, there is also a problem that a large amount of cost is incurred due to the treatment of the adsorbent. On the other hand, in the method described in Patent Document 3 or 4, it is expected that a beer-foaming beverage having a sufficiently reduced carcass content can be produced by adjusting the amount of the raw material containing a large amount of carcass such as malt, but it is not used. It is very difficult to achieve a beer like malt. Moreover, even if the geranyl methyl ether described in Patent Document 5 is added, it is difficult to impart a sufficient beer-like feeling to the beer-like foaming beverage.
本發明之目的在於提供一種雖然嘌呤體濃度非常低，但亦保持「似啤酒感」之非發酵之類啤酒發泡性飲料。 An object of the present invention is to provide a non-fermented beer-foaming beverage which maintains a "beer-like feeling" even though the concentration of the steroid is extremely low.
本發明者等人為了解決上述課題進行努力研究，結果發現：藉由調整麥芽等含有相對較多嘌呤體之原料之添加量並且不經由發酵步驟而製造，可製造最終製品中之嘌呤體濃度前所未有地低為0.2 mg/100 mL以下之非發酵之類啤酒發泡性飲料，藉由於如此所製造之非發酵之類啤酒發泡性飲料中單獨添加或組合添加特定之16種香氣成分，可賦予充分之「似啤酒感」，從而完成本發明。 In order to solve the above problems, the inventors of the present invention have conducted an effort to find a steroid concentration in a final product by adjusting the amount of a raw material containing a relatively large amount of steroids such as malt and manufacturing it without passing through a fermentation step. An unfermented beer-flavored beverage with an unprecedented low level of 0.2 mg/100 mL or less, by adding or adding a specific 16 kinds of aroma components separately in the non-fermented beer foaming beverage thus produced. The present invention is completed by giving a full "like beer feeling".
[1]本發明之第一態樣係一種非發酵之類啤酒發泡性飲料，其調整含有嘌呤體之原料之添加量，並且嘌呤體濃度為0.2 mg/100 mL以下。 [1] The first aspect of the present invention is a non-fermented beer foaming beverage which adjusts the amount of the raw material containing the steroid and has a steroid concentration of 0.2 mg/100 mL or less.
[2]作為如上述[1]之非發酵之類啤酒發泡性飲料，較佳為不使用麥芽作為原料而製造者。 [2] The beer-foaming beverage which is not fermented as in the above [1] is preferably a manufacturer which does not use malt as a raw material.
[3]作為如上述[1]或[2]之非發酵之類啤酒發泡性飲料，較佳為不經由嘌呤體去除步驟而製造者。 [3] The non-fermented beer-foaming beverage according to [1] or [2] above is preferably produced without a carcass removal step.
[4]作為如上述[1]至[3]中任一項之非發酵之類啤酒發泡性飲料，較佳為含有選自由3-甲基-1-丁醇、異戊酸、γ-壬內酯、4-羥基-2,5-二甲基-3-呋喃酮、2-乙醯基噻唑、4-乙烯基愈創木酚、2-乙醯基-1-吡咯啉、2-丙基-1-吡咯啉、香葉烯、沈香醇、β-突厥烯酮、苯乙醇、順式-3-己烯醇、3-甲基-2-丁烯-1-硫醇、3-甲硫基丙醇、及2-甲基-3-呋喃硫醇所組成之群中之1種以上之化合物。 [4] The non-fermented beer-foaming beverage according to any one of the above [1] to [3], which preferably contains 3-methyl-1-butanol, isovaleric acid, γ- Azlactone, 4-hydroxy-2,5-dimethyl-3-furanone, 2-ethenylthiazole, 4-vinylguaiacol, 2-ethenyl-1-pyrroline, 2- Propyl-1-pyrroline, geranyl, linalool, β-thionone, phenylethyl alcohol, cis-3-hexenol, 3-methyl-2-butene-1-thiol, 3- One or more compounds selected from the group consisting of methylthiopropanol and 2-methyl-3-furanthiol.
[5]作為如上述[1]至[3]中任一項之非發酵之類啤酒發泡性飲料，較佳為其含有選自由3-甲基-1-丁醇、異戊酸、γ-壬內酯、4-羥基-2,5-二甲基-3-呋喃酮、2-乙醯基噻唑、4-乙烯基愈創木酚、2-乙醯基-1-吡咯啉、及2-丙基-1-吡咯啉所組成之群中之1種以上之化合物作為類穀物香氣成分，含有選自由香葉烯、沈香醇、β-突厥烯酮、苯乙醇、及順式-3-己烯醇所組成之群中之1種以上之化合物作為類啤酒花香氣成分，且含有選自由3-甲基-2-丁烯-1-硫醇、3-甲硫基丙醇、及2-甲基-3-呋喃硫醇所組成之群中之1種以上之化合物作為含硫香氣成分。 [5] The non-fermented beer-foaming beverage according to any one of the above [1] to [3], which preferably contains 3-methyl-1-butanol, isovaleric acid, γ - azlactone, 4-hydroxy-2,5-dimethyl-3-furanone, 2-ethenylthiazole, 4-vinylguaiacol, 2-ethenyl-1-pyrroline, and One or more compounds selected from the group consisting of 2-propyl-1-pyrroline as a cereal-like aroma component selected from the group consisting of geranyl, linalool, β-thione ketene, phenylethyl alcohol, and cis-3 One or more compounds selected from the group consisting of hexenol as a hop-like aroma component, and containing a compound selected from the group consisting of 3-methyl-2-butene-1-thiol, 3-methylthiopropanol, and 2 One or more compounds selected from the group consisting of methyl-3-furanthiol are used as sulfur-containing aroma components.
[6]作為如上述[1]至[3]中任一項之非發酵之類啤酒發泡性飲料，較佳為其含有3-甲基-1-丁醇、異戊酸、γ-壬內酯、4-羥基-2,5-二甲基-3-呋喃酮、2-乙醯基噻唑、4-乙烯基愈創木酚、2-乙醯基-1-吡咯啉、2-丙基-1-吡咯啉、香葉烯、沈香醇、β-突厥烯酮、苯乙醇、順式-3-己烯醇、3-甲基-2-丁烯-1-硫醇、3-甲硫基丙醇、及2-甲基-3-呋喃硫醇。 [6] The non-fermented beer-foaming beverage according to any one of the above [1] to [3], which preferably contains 3-methyl-1-butanol, isovaleric acid, γ-壬Lactone, 4-hydroxy-2,5-dimethyl-3-furanone, 2-ethenylthiazole, 4-vinylguaiacol, 2-ethenyl-1-pyrroline, 2-propion -1 -pyrroline, geranyl, linalool, beta-thionone, phenylethyl alcohol, cis-3-hexenol, 3-methyl-2-butene-1-thiol, 3-methyl Thiolpropanol, and 2-methyl-3-furanthiol.
[7]作為如上述[5]之非發酵之類啤酒發泡性飲料，較佳為作為上述類穀物香氣成分所含有之化合物之濃度為0.24~30000 ppb，作為上述類啤酒花香氣成分所含有之化合物之濃度為0.2~250000 ppb，且作為上述含硫香氣成分所含有之化合物之濃度為0.001~3000 ppb。 [7] The non-fermented beer foaming beverage according to the above [5], wherein the concentration of the compound contained in the cereal-like aroma component is preferably 0.24 to 30,000 ppb, which is contained in the hop-like aroma component. The concentration of the compound is 0.2 to 250,000 ppb, and the concentration of the compound contained in the sulfur-containing aroma component is 0.001 to 3000 ppb.
[8]作為如上述[1]至[7]中任一項之非發酵之類啤酒發泡性飲料，較佳為其進而含有苦味料。 [8] The non-fermented beer-foaming beverage according to any one of the above [1] to [7], which further preferably contains a bittering material.
[9]作為如上述[1]至[8]中任一項之非發酵之類啤酒發泡性飲料，較佳為其進而含有甜味系胺基酸。 [9] The non-fermented beer-foaming beverage according to any one of the above [1] to [8], which further preferably contains a sweet amino acid.
[10]作為如上述[1]至[9]中任一項之非發酵之類啤酒發泡性飲料，較佳為其進而含有酸味料。 [10] The non-fermented beer-foaming beverage according to any one of the above [1] to [9], which further preferably contains a sour material.
[11]作為如上述[1]至[10]中任一項之非發酵之類啤酒發泡性飲料，較佳為其進而含有起泡劑。 [11] The non-fermented beer foaming beverage according to any one of the above [1] to [10], which further preferably contains a foaming agent.
[12]作為如上述[1]至[11]中任一項之非發酵之類啤酒發泡性飲料，較佳為其進而含有色素。 [12] The non-fermented beer-foaming beverage according to any one of the above [1] to [11], which further preferably contains a coloring matter.
[13]作為如上述[1]至[12]中任一項之非發酵之類啤酒發泡性飲料，較佳為其進而含有乙醇。 [13] The non-fermented beer-foaming beverage according to any one of the above [1] to [12], which further preferably contains ethanol.
[14]作為如上述[1]至[13]中任一項之非發酵之類啤酒發泡性飲料，較佳為不使用穀物或啤酒花作為原料而製造。 [14] The non-fermented beer-foaming beverage according to any one of the above [1] to [13], which is preferably produced by using no grain or hop as a raw material.
[15]作為如上述[1]至[14]中任一項之非發酵之類啤酒發泡性飲料，較佳為糖類濃度為0.5 g/100 mL以下。 [15] The non-fermented beer foaming beverage according to any one of the above [1] to [14], wherein the saccharide concentration is preferably 0.5 g/100 mL or less.
[16]本發明之第二態樣係一種非發酵之類啤酒發泡性飲料之製造方法，其包括：(a)將類穀物香氣成分、類啤酒花香氣成分、含硫香氣成分、酸味料、色素、及起泡劑進行混合而製備調合液之步驟；及(b)向上述調合液中添加二氧化碳之步驟；且上述類穀物香氣成分係選自由3-甲基-1-丁醇、異戊酸、γ-壬內酯、4-羥基-2,5-二甲基-3-呋喃酮、2-乙醯基噻唑、4-乙烯基愈創木酚、2-乙醯基-1-吡咯啉、及2-丙基-1-吡咯啉所組成之群中之1種以上之化合物，上述類啤酒花香氣成分係選自由香葉烯、沈香醇、β-突厥烯酮、苯乙醇、及順式-3-己烯醇所組成之群中之1種以上之化合物，且上述含硫香氣成分係選自由3-甲基-2-丁烯-1-硫醇、3-甲硫基丙醇、及2-甲基-3-呋喃硫醇所組成之群中之1種以上之化合物。 [16] The second aspect of the present invention is a method for producing a non-fermented beer foaming beverage, comprising: (a) a cereal-like aroma component, a hop-like aroma component, a sulfur-containing aroma component, a sour flavor, a step of preparing a blending solution by mixing a pigment and a foaming agent; and (b) a step of adding carbon dioxide to the blending solution; and the above-mentioned cereal-like aroma component is selected from the group consisting of 3-methyl-1-butanol and isoprene Acid, γ-decalactone, 4-hydroxy-2,5-dimethyl-3-furanone, 2-ethenylthiazole, 4-vinylguaiacol, 2-ethenyl-1-pyrrole a compound of one or more of the group consisting of porphyrin and 2-propyl-1-pyrroline, wherein the hop-like aroma component is selected from the group consisting of geranyl, linalool, β-thionone, phenylethyl alcohol, and cis a compound of one or more of the group consisting of 3-hexenol, and the sulfur-containing aroma component is selected from the group consisting of 3-methyl-2-butene-1-thiol and 3-methylthiopropanol And one or more compounds selected from the group consisting of 2-methyl-3-furanthiol.
[17]如上述[16]之非發酵之類啤酒發泡性飲料之製造方法，其較 佳為製造嘌呤體濃度為0.2 mg/100 mL以下之非發酵之類啤酒發泡性飲料。 [17] A method for producing a non-fermented beer foaming beverage according to [16] above, Jiawei produces a non-fermented beer foaming beverage with a carcass concentration of 0.2 mg/100 mL or less.
本發明之非發酵之類啤酒發泡性飲料係雖然將嘌呤體濃度抑制為非常低之0.2 mg/100 mL以下，但亦保持充分之似啤酒感的官能性非常高之類啤酒發泡性飲料。 The non-fermented beer-foaming beverage of the present invention is a beer-foaming beverage which has a very low functionality of 0.2 mg/100 mL or less, but which retains a sufficiently beer-like function. .
又，藉由本發明之非發酵之類啤酒發泡性飲料之製造方法，可容易地製造本發明之非發酵之類啤酒發泡性飲料。 Moreover, the non-fermented beer foaming beverage of the present invention can be easily produced by the method for producing a non-fermented beer foaming beverage of the present invention.
於本發明及本案說明書中，所謂「似啤酒感」意指與製品名稱、標識無關而於香味上聯想到啤酒之呈味。即，所謂具有似啤酒感之發泡性飲料(類啤酒發泡性飲料)係與酒精含量、有無使用麥芽及啤酒花、有無發酵無關，而具有與啤酒同等或與其相似之風味、口感及質地之發泡性飲料。 In the present invention and the present specification, the term "beer like beer" means that the flavor of the beer is not related to the name of the product or the label. In other words, the beer-like foaming beverage (a beer-like foaming beverage) has a flavor, taste, and texture similar to or similar to beer, regardless of the alcohol content, the presence or absence of malt and hops, and the presence or absence of fermentation. A sparkling beverage.
又，所謂於本發明及本案說明書中之非發酵之類啤酒發泡性飲料，意指不經由發酵步驟而製造之飲料，且具有似啤酒感與利用二氧化碳所獲得之發泡性的飲料。非發酵之類啤酒發泡性飲料可為酒精飲料，亦可為酒精含量未達1體積%之所謂無酒精飲料或低酒精飲料。具體而言，可列舉：啤酒、發泡酒、低酒精發泡性飲料、無酒精啤酒等。 Moreover, the non-fermented beer foaming beverage in the present invention and the present specification means a beverage which is produced without a fermentation step, and which has a beer-like feeling and a foaming property obtained by using carbon dioxide. Non-fermented beer foaming beverages may be alcoholic beverages, or so-called non-alcoholic beverages or low-alcoholic beverages having an alcohol content of less than 1% by volume. Specific examples include beer, sparkling wine, low alcohol sparkling beverage, and non-alcohol beer.
本發明之非發酵之類啤酒發泡性飲料之特徵在於：其調整含有嘌呤體之原料之添加量，並且嘌呤體濃度為0.2 mg/100 mL以下。本發明之非發酵之類啤酒發泡性飲料藉由調整嘌呤體含量較高之麥芽等原料之使用量，進而不經由發酵步驟而製造，從而無需活性碳處理或 沸石處理等嘌呤體去除步驟，可史無前例地較低抑制嘌呤體濃度。本發明之非發酵之類啤酒發泡性飲料之嘌呤體濃度較佳為未達0.2 mg/100 mL，更佳為0.1 mg/100 mL以下，進而較佳為未達0.08 mg/100 mL。 The non-fermented beer-flavored beverage of the present invention is characterized in that it adjusts the amount of the raw material containing the steroid, and the steroid concentration is 0.2 mg/100 mL or less. The non-fermented beer foaming beverage of the present invention is produced without adjusting the amount of raw materials such as malt having a high carcass content, and is thus not subjected to a fermentation step, thereby eliminating the need for activated carbon treatment or The carcass removal step, such as zeolite treatment, has an unprecedented reduction in carcass concentration. The steroid concentration of the non-fermented beer-flavored beverage of the present invention is preferably less than 0.2 mg/100 mL, more preferably 0.1 mg/100 mL or less, and further preferably less than 0.08 mg/100 mL.
再者，於本發明及本案說明書中，所謂嘌呤體係指腺嘌呤、黃嘌呤、鳥嘌呤、次黃嘌呤之4種嘌呤體鹼基之總量。於非發酵之類啤酒發泡性飲料或原料中之嘌呤體含量例如可藉由利用過氯酸進行水解後使用LC-MS/MS(Liquid Chromatography-tandem Mass Spectrometry，液相色譜-質譜聯用儀)進行檢測之方法(「酒類之嘌呤體之微量分析指南」，財團法人日本食品分析中心，網址<URL：http：//www.jfrl.or.jp/item/nutrition/post-31.html>，2013年1月檢索)而測定。 Furthermore, in the present invention and the present specification, the sputum system refers to the total amount of four steroidal bases of adenine, scutellaria, guanine, and hypoxanthine. The content of the steroid in the non-fermented beer-flavored beverage or raw material can be, for example, LC-MS/MS after hydrolysis with perchloric acid (Liquid Chromatography-tandem Mass Spectrometry, liquid chromatography-mass spectrometer) ) Method of testing ("Guide to Microanalysis of Carcasses of Alcohol", Japan Food Analysis Center, website <URL:http://www.jfrl.or.jp/item/nutrition/post-31.html> It was measured in January 2013.
麥芽為賦予似啤酒感之重要原料，但於本發明之非發酵之類啤酒發泡性飲料中，藉由添加特定之16種香氣成分中之至少1種以上而賦予似啤酒感。關於該16種香氣成分，即便未以麥芽作為原料而幾乎不含來自原料之香氣成分之情形時，亦可藉由單獨添加而賦予似啤酒感。 In the non-fermented beer-foaming beverage of the present invention, the malt is imparted with a beer-like feeling by adding at least one of the specific 16 kinds of aroma components. Regarding the 16 kinds of aroma components, even when malt is not used as a raw material and the aroma component derived from the raw material is not contained, a beer-like feeling can be imparted by being added alone.
該16種香氣成分根據香味之類型可分為類穀物香氣成分、類啤酒花香氣成分、及含硫香氣成分之3種。作為類穀物香氣成分，為3-甲基-1-丁醇、異戊酸、γ-壬內酯、4-羥基-2,5-二甲基-3-呋喃酮、2-乙醯基噻唑、4-乙烯基愈創木酚、2-乙醯基-1-吡咯啉、及2-丙基-1-吡咯啉之8種化合物。作為類啤酒花香氣成分，為香葉烯、沈香醇、β-突厥烯酮、苯乙醇、及順式-3-己烯醇之5種化合物。作為含硫香氣成分，為3-甲基-2-丁烯-1-硫醇、3-甲硫基丙醇、及2-甲基-3-呋喃硫醇之3種化合物。 The 16 aroma components can be classified into three types: a cereal aroma component, a hop aroma component, and a sulfur-containing aroma component, depending on the type of flavor. As a cereal-like aroma component, it is 3-methyl-1-butanol, isovaleric acid, γ-decalactone, 4-hydroxy-2,5-dimethyl-3-furanone, 2-ethenylthiazole Eight compounds of 4-vinylguaiacol, 2-ethenyl-1-pyrroline, and 2-propyl-1-pyrroline. As a hop-like aroma component, it is a compound of geranyl, linalool, β-thionone, phenylethyl alcohol, and cis-3-hexenol. The sulfur-containing aroma components are three kinds of compounds of 3-methyl-2-butene-1-thiol, 3-methylthiopropanol, and 2-methyl-3-furanthiol.
本發明之非發酵之類啤酒發泡性飲料根據所要求之製品特性， 可單獨僅含有該16種香氣成分中之1種，亦可組合含有2種以上。於組合含有2種以上之情形時，較佳為含有8種類穀物香氣成分中之至少1種以上、5種類啤酒花香氣成分中之至少1種以上、及3種含硫香氣成分中之至少1種以上。其中，作為本發明之非發酵之類啤酒發泡性飲料，較佳為含有選自由4-乙烯基愈創木酚及3-甲基-1-丁醇所組成之群中之1種以上之類穀物香氣成分，含有選自由香葉烯、沈香醇、及順式-3-己烯醇所組成之群中之1種以上之類啤酒花香氣成分，且含有選自由3-甲基-2-丁烯-1-硫醇、3-甲硫基丙醇、及2-甲基-3-呋喃硫醇所組成之群中之1種以上之含硫香氣成分，尤佳為含有上述全部16種香氣成分。 The non-fermented beer foaming beverage of the present invention is characterized according to the requirements of the product. Only one of the 16 kinds of aroma components may be contained alone, or two or more types may be contained in combination. When two or more types are contained in combination, it is preferable to contain at least one of the eight types of cereal aroma components, at least one of the five types of hop aroma components, and at least one of the three sulfur-containing aroma components. the above. In particular, the non-fermented beer-flavored beverage of the present invention preferably contains one or more selected from the group consisting of 4-vinylguaiacol and 3-methyl-1-butanol. a cereal-like aroma component comprising one or more hop aroma components selected from the group consisting of geranyl, linalool, and cis-3-hexenol, and containing a glycerol selected from the group consisting of 3-methyl-2- More preferably, one or more of the above-mentioned 16 kinds of sulfur-containing aroma components of the group consisting of butene-1-thiol, 3-methylthiopropanol, and 2-methyl-3-furanthiol Aroma ingredients.
各香氣成分之含量根據最終製品所要求之品質特性進行適當調整，於上述類穀物香氣成分之情形時，較佳為各化合物之濃度為0.24~30000 ppb，於上述類啤酒花香氣成分之情形時，較佳為各化合物之濃度為0.2~250000 ppb，於上述含硫香氣成分之情形時，較佳為各化合物之濃度為0.001~3000 ppb。再者，所謂「於上述類穀物香氣成分之情形時，各化合物之濃度為0.24~30000 ppb」，意指於含有上述8種類穀物香氣成分中之1種化合物之情形時，該化合物於非發酵之類啤酒發泡性飲料中之含量為0.24~30000 ppb，於含有上述8種類穀物香氣成分中之2種以上之化合物之情形時，各化合物之含量均為0.24~30000 ppb。於類啤酒花香氣成分及含硫香氣成分之情形時亦相同。 The content of each aroma component is appropriately adjusted according to the quality characteristics required for the final product. In the case of the above-mentioned cereal aroma component, it is preferred that the concentration of each compound is 0.24 to 30,000 ppb, in the case of the above-mentioned hop aroma component, Preferably, the concentration of each compound is from 0.2 to 250,000 ppb. In the case of the above sulfur-containing aroma component, the concentration of each compound is preferably from 0.001 to 3000 ppb. In addition, in the case of the above-mentioned cereal-like aroma components, the concentration of each compound is 0.24 to 30,000 ppb, which means that the compound is not fermented when one of the above-mentioned eight kinds of cereal aroma components is contained. The content of the beer foaming beverage is 0.24 to 30,000 ppb, and when the compound contains two or more of the above eight types of cereal aroma components, the content of each compound is 0.24 to 30,000 ppb. The same applies to the hop-like aroma components and the sulfur-containing aroma components.
2-乙醯基-1-吡咯啉、2-丙基-1-吡咯啉例如可藉由非專利文獻2中記載之方法而測定。具體而言，首先於容器中採集試樣，添加TMP(2,4,6-Trimethylpyridine，2,4,6-三甲基吡啶)並混合後進行過濾。繼而，向濾液中添加氫氧化鈉而使其成為鹼性後，加入二氯甲烷，進行振盪萃取。其後，回收溶劑(二氯甲烷)層，加入無水硫酸鈉而將該 回收之溶劑層脫水後於減壓下進行濃縮，將所得者設為測定試樣。將該測定試樣供至具備FID(Flame Ionization Detector，火焰游離偵測器)之毛細管GC(Gas Chromatography，氣相層析)分析而檢測2-乙醯基-1-吡咯啉、2-丙基-1-吡咯啉。 2-Ethyl-1-pyrroline and 2-propyl-1-pyrroline can be measured, for example, by the method described in Non-Patent Document 2. Specifically, a sample was first collected in a container, and TMP (2,4,6-Trimethylpyridine, 2,4,6-trimethylpyridine) was added and mixed, followed by filtration. Then, sodium hydroxide was added to the filtrate to make it alkaline, and then dichloromethane was added thereto, followed by shaking extraction. Thereafter, the solvent (dichloromethane) layer is recovered, and anhydrous sodium sulfate is added to The recovered solvent layer was dehydrated, and then concentrated under reduced pressure, and the obtained product was used as a measurement sample. The measurement sample was supplied to a capillary GC (Gas Chromatography) analysis with FID (Flame Ionization Detector) to detect 2-ethenyl-1-pyrroline and 2-propyl group. 1-pyrroline.
3-甲基-2-丁烯-1-硫醇例如可藉由非專利文獻3中記載之方法而測定。具體而言，於容器中採集試樣，以乙醇溶液之形式添加對羥基汞苯甲酸、2-第三丁基-4-甲基苯酚、及4-甲氧基-2-甲基-2-巰基丁烷(內部標準物質)，並進行劇烈攪拌。其後，將混合液供至強鹼性陰離子交換樹脂管柱，利用乙酸乙酯、繼而利用二氯甲烷溶出該管柱所吸附之3-甲基-2-丁烯-1-硫醇並進行回收。加入無水硫酸鈉而將所回收之有機溶劑層脫水後利用氮氣沖洗進行濃縮，其後供至GC/MS分析。 3-methyl-2-butene-1-thiol can be measured, for example, by the method described in Non-Patent Document 3. Specifically, a sample is collected in a container, and p-hydroxymercuric acid, 2-tert-butyl-4-methylphenol, and 4-methoxy-2-methyl-2- are added in the form of an ethanol solution. Mercaptan (internal standard material) with vigorous stirring. Thereafter, the mixed solution is supplied to a strongly basic anion exchange resin column, and the 3-methyl-2-butene-1-thiol adsorbed by the column is eluted with ethyl acetate and then with dichloromethane. Recycling. The recovered organic solvent layer was dehydrated by adding anhydrous sodium sulfate, and then concentrated by nitrogen washing, followed by analysis by GC/MS.
2-甲基-3-呋喃硫醇例如可藉由非專利文獻4中記載之方法而測定。具體而言，於裝有氫氧化鈉溶液之容器中採集試樣，添加4-甲氧基-2-甲基-2-巰基丁烷作為內部標準物質。繼而，向該容器中加入二氯甲烷並進行振盪萃取。其後，進行離心分離處理，回收溶劑(二氯甲烷)層，向該回收之溶劑層添加對羥基汞苯甲酸而萃取2-甲基-3-呋喃硫醇。該萃取處理中，水相係藉由視需要添加氫氧化鈉溶液而維持為超過7之pH值。緩慢添加稀鹽酸而將所回收之對羥基汞苯甲酸層調整為pH值7，其後供至強鹼性陰離子交換管柱。利用半胱胺酸溶液溶離該管柱所吸附之2-甲基-3-呋喃硫醇並回收，於所回收之半胱胺酸溶液中加入二氯甲烷進行振盪萃取，進行離心分離處理，回收溶劑(二氯甲烷)層，加入無水硫酸鈉而將該所回收之溶劑層脫水後利用氮氣沖洗進行濃縮，其後供至GC/MS分析。 2-methyl-3-furanthiol can be measured, for example, by the method described in Non-Patent Document 4. Specifically, a sample was taken in a vessel containing a sodium hydroxide solution, and 4-methoxy-2-methyl-2-mercaptobutane was added as an internal standard substance. Then, dichloromethane was added to the vessel and subjected to shaking extraction. Thereafter, the mixture was centrifuged to recover a solvent (dichloromethane) layer, and p-hydroxymercuric acid was added to the recovered solvent layer to extract 2-methyl-3-furanthiol. In the extraction treatment, the aqueous phase is maintained at a pH of more than 7 by adding a sodium hydroxide solution as needed. The recovered p-hydroxymercuric benzoic acid layer was adjusted to pH 7 by slowly adding dilute hydrochloric acid, and thereafter supplied to a strongly basic anion exchange column. The 2-methyl-3-furanthiol adsorbed by the column is dissolved and recovered by using a cysteine solution, and methylene chloride is added to the recovered cysteine solution for shaking extraction, centrifugal separation, and recovery. A solvent (dichloromethane) layer was added, and anhydrous sodium sulfate was added thereto to dehydrate the recovered solvent layer, followed by concentrating with nitrogen, and then subjected to GC/MS analysis.
除上述4種以外之類穀物香氣成分、類啤酒花香氣成分、含硫香氣成分可藉由使用二氯甲烷液等之萃取之GC/MS分析而測定。具體而言，首先於容器中採集試樣，添加硫酸銨，繼而，向該容器中加入二 氯甲烷並添加內部標準物質後進行振盪萃取。此時，於該容器內存在氣體之情形時較佳為進行排氣。其後，進行離心分離處理並回收溶劑層，加入無水硫酸鈉而將該所回收之溶劑層脫水後利用氮氣沖洗進行濃縮，其後供至GC/MS分析。 The cereal aroma component, the hop-like aroma component, and the sulfur-containing aroma component other than the above four kinds can be determined by GC/MS analysis using extraction of a dichloromethane solution or the like. Specifically, first, a sample is collected in a container, ammonium sulfate is added, and then, two are added to the container. Methyl chloride was added and internal standard materials were added for shaking extraction. At this time, it is preferable to perform the evacuation in the case where a gas exists in the container. Thereafter, the solvent layer was subjected to centrifugation treatment, and anhydrous sodium sulfate was added thereto to dehydrate the recovered solvent layer, followed by concentrating with nitrogen gas, and then subjected to GC/MS analysis.
於本發明之非發酵之類啤酒發泡性飲料含有3-甲基-1-丁醇之情形時，飲料中之3-甲基-1-丁醇含量較佳為0.24~30000 ppb，更佳為12~30000 ppb，進而較佳為60~6000 ppb，進而更佳為120~6000 ppb。 When the non-fermented beer foaming beverage of the present invention contains 3-methyl-1-butanol, the content of 3-methyl-1-butanol in the beverage is preferably 0.24 to 30000 ppb, more preferably It is 12 to 30000 ppb, more preferably 60 to 6000 ppb, and even more preferably 120 to 6000 ppb.
於本發明之非發酵之類啤酒發泡性飲料含有異戊酸之情形時，飲料中之異戊酸含量較佳為0.24~30000 ppb，更佳為20~5000 ppb，進而較佳為100~1000 ppb。 In the case where the non-fermented beer foaming beverage of the present invention contains isovaleric acid, the isovaleric acid content in the beverage is preferably from 0.24 to 30,000 ppb, more preferably from 20 to 5,000 ppb, and even more preferably from 100 to 5.00 ppb. 1000 ppb.
於本發明之非發酵之類啤酒發泡性飲料含有γ-壬內酯之情形時，飲料中之γ-壬內酯含量較佳為0.24~30000 ppb，更佳為0.24~600 ppb，進而較佳為1.2~120 ppb。 When the non-fermented beer foaming beverage of the present invention contains γ-decalactone, the content of γ-decalactone in the beverage is preferably 0.24 to 30,000 ppb, more preferably 0.24 to 600 ppb, and further Good is 1.2~120 ppb.
於本發明之非發酵之類啤酒發泡性飲料含有4-羥基-2,5-二甲基-3-呋喃酮之情形時，飲料中之4-羥基-2,5-二甲基-3-呋喃酮含量較佳為0.24~30000 ppb，更佳為16~4000 ppb，進而較佳為80~800 ppb，進而更佳為400~800 ppb。 In the case where the non-fermented beer foaming beverage of the present invention contains 4-hydroxy-2,5-dimethyl-3-furanone, 4-hydroxy-2,5-dimethyl-3 in the beverage The furanone content is preferably from 0.24 to 30,000 ppb, more preferably from 16 to 4,000 ppb, further preferably from 80 to 800 ppb, and more preferably from 400 to 800 ppb.
於本發明之非發酵之類啤酒發泡性飲料含有2-乙醯基噻唑之情形時，飲料中之2-乙醯基噻唑含量較佳為0.24~30000 ppb，更佳為6~15000 ppb，進而較佳為30~3000 ppb。 In the case where the non-fermented beer foaming beverage of the present invention contains 2-ethylmercaptothiazole, the content of 2-ethylmercaptothiazole in the beverage is preferably from 0.24 to 30,000 ppb, more preferably from 6 to 15,000 ppb. Further preferably, it is 30 to 3000 ppb.
於本發明之非發酵之類啤酒發泡性飲料含有4-乙烯基愈創木酚之情形時，飲料中之4-乙烯基愈創木酚含量較佳為0.24~30000 ppb，更佳為16~4000 ppb，進而較佳為80~800 ppb。 In the case where the non-fermented beer foaming beverage of the present invention contains 4-vinylguaiacol, the 4-vinylguaiacol content in the beverage is preferably from 0.24 to 30,000 ppb, more preferably 16 ~4000 ppb, and more preferably 80~800 ppb.
於本發明之非發酵之類啤酒發泡性飲料含有2-乙醯基-1-吡咯啉之情形時，飲料中之2-乙醯基-1-吡咯啉含量較佳為0.24~30000 ppb，更佳為0.48~120 ppb，進而較佳為2.4~24 ppb。 When the non-fermented beer foaming beverage of the present invention contains 2-ethylindenyl-1-pyrroline, the content of 2-ethylindol-1-pyrroline in the beverage is preferably 0.24 to 30,000. The ppb is more preferably 0.48 to 120 ppb, and further preferably 2.4 to 24 ppb.
於本發明之非發酵之類啤酒發泡性飲料含有2-丙基-1-吡咯啉之情形時，飲料中之2-丙基-1-吡咯啉含量較佳為0.24~30000 ppb，更佳為0.48~120 ppb，進而較佳為2.4~24 ppb。 When the non-fermented beer foaming beverage of the present invention contains 2-propyl-1-pyrroline, the content of 2-propyl-1-pyrroline in the beverage is preferably 0.24 to 30000 ppb, more preferably It is 0.48 to 120 ppb, and more preferably 2.4 to 24 ppb.
於本發明之非發酵之類啤酒發泡性飲料含有香葉烯之情形時，飲料中之香葉烯含量較佳為0.2~250000 ppb，更佳為8~2000 ppb，進而較佳為40~400 ppb。 When the non-fermented beer foaming beverage of the present invention contains geranene, the geranene content in the beverage is preferably from 0.2 to 250,000 ppb, more preferably from 8 to 2,000 ppb, and even more preferably from 40 to 4,000 ppb. 400 ppb.
於本發明之非發酵之類啤酒發泡性飲料含有沈香醇之情形時，飲料中之沈香醇含量較佳為0.2~250000 ppb，更佳為32~8000 ppb，進而較佳為160~1600 ppb。 When the non-fermented beer foaming beverage of the present invention contains linalool, the content of the linalool in the beverage is preferably 0.2 to 250,000 ppb, more preferably 32 to 8000 ppb, and further preferably 160 to 1600 ppb. .
於本發明之非發酵之類啤酒發泡性飲料含有β-突厥烯酮之情形時，飲料中之β-突厥烯酮含量較佳為0.2~250000 ppb，更佳為0.2~500 ppb，進而較佳為1~100 ppb。 In the case where the non-fermented beer foaming beverage of the present invention contains β-pyrene ketone, the β-threonone content in the beverage is preferably 0.2 to 250,000 ppb, more preferably 0.2 to 500 ppb, and further Good is 1~100 ppb.
於本發明之非發酵之類啤酒發泡性飲料含有苯乙醇情形時，飲料中之苯乙醇含量較佳為0.2~250000 ppb，更佳為100~250000 ppb，進而較佳為500~50000 ppb，進而更佳為1000~50000 ppb。 When the non-fermented beer foaming beverage of the present invention contains phenylethyl alcohol, the phenylethyl alcohol content in the beverage is preferably from 0.2 to 250,000 ppb, more preferably from 100 to 250,000 ppb, and even more preferably from 500 to 50,000 ppb. More preferably, it is 1000 to 50000 ppb.
於本發明之非發酵之類啤酒發泡性飲料含有順式-3-己烯醇之情形時，飲料中之順式-3-己烯醇含量較佳為0.2~250000 ppb，更佳為43~107500 ppb，進而較佳為215~21500 ppb，進而更佳為430~21500 ppb。 In the case where the non-fermented beer foaming beverage of the present invention contains cis-3-hexenol, the content of cis-3-hexenol in the beverage is preferably 0.2 to 250,000 ppb, more preferably 43. ~107500 ppb, and further preferably 215~21500 ppb, and more preferably 430~21500 ppb.
於本發明之非發酵之類啤酒發泡性飲料含有3-甲基-2-丁烯-1-硫醇之情形時，飲料中之3-甲基-2-丁烯-1-硫醇含量較佳為0.001~3000 ppb，更佳為0.001~25 ppb，進而較佳為0.005~5 ppb。 When the non-fermented beer foaming beverage of the present invention contains 3-methyl-2-butene-1-thiol, the content of 3-methyl-2-butene-1-thiol in the beverage It is preferably 0.001 to 3000 ppb, more preferably 0.001 to 25 ppb, and still more preferably 0.005 to 5 ppb.
於本發明之非發酵之類啤酒發泡性飲料含有3-甲硫基丙醇之情形時，飲料中之3-甲硫基丙醇含量較佳為0.001~3000 ppb，更佳為1.2~3000 ppb，進而較佳為6~600 ppb，進而更佳為12~600 ppb。 In the case where the non-fermented beer foaming beverage of the present invention contains 3-methylthiopropanol, the content of 3-methylthiopropanol in the beverage is preferably 0.001 to 3000 ppb, more preferably 1.2 to 3000. The ppb is further preferably 6 to 600 ppb, and more preferably 12 to 600 ppb.
於本發明之非發酵之類啤酒發泡性飲料含有2-甲基-3-呋喃硫醇之情形時，飲料中之2-甲基-3-呋喃硫醇含量較佳為0.001~3000 ppb，更佳為0.002~0.5 ppb，進而較佳為0.01~0.1 ppb，進而更佳為0.01~0.05 ppb。 When the non-fermented beer foaming beverage of the present invention contains 2-methyl-3-furanthiol, the content of 2-methyl-3-furanthiol in the beverage is preferably 0.001 to 3000 ppb. More preferably, it is 0.002 to 0.5 ppb, further preferably 0.01 to 0.1 ppb, and still more preferably 0.01 to 0.05 ppb.
於本發明之非發酵之類啤酒發泡性飲料組合含有上述16種香氣成分中之2種以上之情形時，各香氣成分之含量較佳為以分別成為上述較佳範圍之方式進行添加。 When the non-fermented beer foaming beverage combination of the present invention contains two or more of the above-mentioned 16 kinds of aroma components, the content of each aroma component is preferably added so as to be in the above preferred range.
於本發明之非發酵之類啤酒發泡性飲料中，調整含有嘌呤體之原料之添加量。藉由調整含有嘌呤體之原料之添加量、尤其是限制添加麥芽等嘌呤體含量相對較多之原料，從而即便不經由嘌呤體去除步驟亦可容易地使嘌呤體含量降低至未達檢測極限值。具體而言，於來自原料之嘌呤體之總量直接含有於作為最終製品之非發酵之類啤酒發泡性飲料中之情形時，以使該非發酵之類啤酒發泡性飲料中之嘌呤體濃度成為0.2 mg/100 mL以下之方式限制含有嘌呤體之原料之添加量。作為嘌呤體含量較多之原料，除麥芽以外例如可列舉大麥或小麥等麥類、米、玉米、大豆等豆類、芋類等。與麥芽相同，穀物亦為賦予似啤酒感之重要原料，但於本發明之非發酵之類啤酒發泡性飲料中，藉由添加上述特定之香氣成分，從而不依存於該等原料而賦予似啤酒感。 In the non-fermented beer foaming beverage of the present invention, the amount of the raw material containing the steroid is adjusted. By adjusting the amount of the raw material containing the carcass, in particular, limiting the addition of the raw material having a relatively large content of the carcass such as malt, the carcass content can be easily lowered to the detection limit without passing through the carcass removal step. value. Specifically, when the total amount of the carcass from the raw material is directly contained in the non-fermented beer foaming beverage as the final product, the carcass concentration in the non-fermented beer foaming beverage is made. The amount of the raw material containing the steroid is limited to 0.2 mg/100 mL or less. Examples of the raw material having a large content of the steroid include malt such as barley or wheat, beans such as rice, corn, and soybean, and anthraquinone. Like the malt, the cereal is also an important raw material for imparting a beer-like feeling. However, in the non-fermented beer foaming beverage of the present invention, by adding the above-mentioned specific aroma components, it is not dependent on the raw materials. Like a beer.
本發明之非發酵之類啤酒發泡性飲料較佳為進而含有苦味料。由於啤酒具有主要來自啤酒花之獨特之苦味，故而藉由含有苦味料，而使非發酵之類啤酒發泡性飲料之似啤酒感增強。作為該苦味料，於作為製品之非發酵之類啤酒發泡性飲料中，只要為呈味出與啤酒性質相同或相似之苦味者則並無特別限定，可為啤酒花中所含有之苦味成分，亦可為啤酒花所不含之苦味成分。作為該苦味料，具體而言可具代表性地列舉：鎂鹽、鈣鹽、檸檬酸三丁酯、檸檬酸三乙酯、柚苷 (naringin)、苦木素(quassin)、異α-酸、四異α-酸、β-酸之氧化物、奎寧、苦瓜素(momordicin)、槲皮苷、可可鹼、咖啡因等苦味賦予成分；及苦瓜、當藥茶、苦丁茶、苦艾萃取物、龍膽萃取物、奎寧萃取物等苦味賦予素材。就與所含有之香氣成分之相性、或所混入之嘌呤體或糖類較少之方面而言，本發明之非發酵之類啤酒發泡性飲料較佳為含有選自由硫酸鎂、檸檬酸三丁酯、檸檬酸三乙酯、柚苷、及苦木素所組成之群中之1種以上之苦味料，更佳為單獨含有硫酸鎂、或併用硫酸鎂及選自由檸檬酸三丁酯、檸檬酸三乙酯、柚苷、及苦木素所組成之群中之1種以上之苦味料而含有。 The non-fermented beer foaming beverage of the present invention preferably further contains a bittering material. Since the beer has a unique bitter taste mainly derived from hops, the beer-like feeling of the non-fermented beer-foaming beverage is enhanced by containing a bittering material. In the beer-flavored beverage which is a non-fermented product, the bitterness is not particularly limited as long as it is tasted to have the same or similar taste as the beer, and may be a bitter component contained in the hop. It can also be a bitter ingredient that is not contained in hops. Specific examples of the bittering material include magnesium salt, calcium salt, tributyl citrate, triethyl citrate, and naringin. (naringin), quasin, iso-α-acid, tetraiso-α-acid, β-acid oxide, quinine, momordicin, quercetin, theobromine, caffeine, etc. Ingredients; and bitterness, such as bitter gourd, herbal tea, Kudingcha, absinthe extract, gentian extract, quinine extract, etc. The non-fermented beer foaming beverage of the present invention preferably contains a selected from the group consisting of magnesium sulfate and citrate, in terms of the phase of the aroma component contained therein or the amount of the carcass or sugar to be incorporated. More than one bitter of the ester, triethyl citrate, naringin, and bitter lignin, more preferably containing magnesium sulfate alone or in combination with magnesium sulfate and selected from tributyl citrate, lemon One or more kinds of bitter substances included in the group consisting of triethyl citrate, naringin, and bitter lignin are contained.
各苦味料之含量根據最終製品所要求之品質特性進行適當調整。於本發明之非發酵之類啤酒發泡性飲料含有硫酸鎂之情形時，飲料中之硫酸鎂含量較佳為0.1~3.2 g/L，更佳為0.2~1.6 g/L。於本發明之非發酵之類啤酒發泡性飲料含有檸檬酸三丁酯之情形時，飲料中之檸檬酸三丁酯含量較佳為3~300 ppm，更佳為6~60 ppm。於本發明之非發酵之類啤酒發泡性飲料含有檸檬酸三乙酯之情形時，飲料中之檸檬酸三乙酯含量較佳為60~1800 ppm，更佳為300~1200 ppm。於本發明之非發酵之類啤酒發泡性飲料含有柚苷之情形時，飲料中之柚苷含量較佳為0.6~300 ppm，更佳為3~60 ppm。於本發明之非發酵之類啤酒發泡性飲料含有苦木素之情形時，飲料中之苦木素含量較佳為8~256 ppb，更佳為16~128ppm。於併用2種以上之苦味料之情形時，較佳為以使各苦味料之含量成為在上述範圍內之方式含有。 The content of each bittering material is appropriately adjusted depending on the quality characteristics required for the final product. In the case where the non-fermented beer foaming beverage of the present invention contains magnesium sulfate, the magnesium sulfate content in the beverage is preferably from 0.1 to 3.2 g/L, more preferably from 0.2 to 1.6 g/L. In the case where the non-fermented beer foaming beverage of the present invention contains tributyl citrate, the content of tributyl citrate in the beverage is preferably from 3 to 300 ppm, more preferably from 6 to 60 ppm. In the case where the non-fermented beer foaming beverage of the present invention contains triethyl citrate, the triethyl citrate content in the beverage is preferably from 60 to 1800 ppm, more preferably from 300 to 1200 ppm. In the case where the non-fermented beer foaming beverage of the present invention contains naringin, the naringin content in the beverage is preferably from 0.6 to 300 ppm, more preferably from 3 to 60 ppm. In the case where the non-fermented beer foaming beverage of the present invention contains bitter lignin, the content of the bitter lignin in the beverage is preferably from 8 to 256 ppb, more preferably from 16 to 128 ppm. In the case where two or more kinds of bittering materials are used in combination, it is preferred to contain the content of each bittering material within the above range.
本發明之非發酵之類啤酒發泡性飲料較佳為進而含有酸味料。藉由含有酸味料，可獲得香味之平衡性優異、似啤酒感更強之非發酵之類啤酒發泡性飲料。作為酸味料，只要為可調配於飲食品中之酸味料則並無特別限定，並根據最終製品所要求之品質特性一併適當決定其調配量。於本發明中，較佳為使用酸作為酸味料，就安全性與香味 之方面而言，使用有機酸比無機酸更佳。作為有機酸，只要為通常使用於飲食品之製造者則並無特別限定，例如可列舉：乳酸、檸檬酸、葡萄糖酸、蘋果酸、酒石酸、反丁烯二酸、琥珀酸、己二酸、反丁烯二酸、及該等之鹽等。該等有機酸可僅使用1種，亦可併用2種以上使用。 The non-fermented beer foaming beverage of the present invention preferably further contains an acid flavor. By containing a sour material, it is possible to obtain a non-fermented beer-foaming beverage which is excellent in balance of flavor and more beer-like. The sour material is not particularly limited as long as it is a sour material that can be blended in foods and drinks, and the blending amount is appropriately determined according to the quality characteristics required for the final product. In the present invention, it is preferred to use an acid as a sour material for safety and aroma. In terms of aspect, the use of an organic acid is better than a mineral acid. The organic acid is not particularly limited as long as it is generally used in the manufacture of foods and drinks, and examples thereof include lactic acid, citric acid, gluconic acid, malic acid, tartaric acid, fumaric acid, succinic acid, and adipic acid. Fumaric acid, and the like. These organic acids may be used alone or in combination of two or more.
於本發明之非發酵之類啤酒發泡性飲料含有酸之情形時，較佳為以使飲料之pH值成為3.0~4.0之方式調整酸之添加量。若添加至飲料中之酸量過多，則會增強酸味而導致難以飲用。藉由以使飲料之pH值成為3.0~4.0左右之方式調節酸量而添加，可於所製造之非發酵之類啤酒發泡性飲料中進一步改善香味之平衡性。 In the case where the non-fermented beer foaming beverage of the present invention contains an acid, it is preferred to adjust the amount of acid added so that the pH of the beverage is 3.0 to 4.0. If the amount of acid added to the beverage is too large, the acidity is enhanced and it is difficult to drink. By adjusting the amount of acid so that the pH of the beverage is about 3.0 to 4.0, it is possible to further improve the balance of flavor in the non-fermented beer foaming beverage produced.
本發明之非發酵之類啤酒發泡性飲料較佳為進而含有甜味系胺基酸。藉由含有甜味系胺基酸，獲得即便未使用糖類原料而亦賦予適度之甜味，進而醇厚感或濃郁增強、似啤酒感更強之非發酵之類啤酒發泡性飲料。作為甜味系胺基酸，可列舉丙胺酸或甘胺酸，較佳為丙胺酸。於本發明之非發酵之類啤酒發泡性飲料含有丙胺酸之情形時，飲料中之丙胺酸含量較佳為0.05~9.6 g/L，更佳為0.1~4.8 g/L，進而較佳為0.3~1.2 g/L。 The non-fermented beer foaming beverage of the present invention preferably further contains a sweet amino acid. By containing a sweet amino acid, it is possible to obtain a non-fermented beer-foaming beverage which imparts a moderate sweetness even if a saccharide raw material is not used, and which has a richness or richness and is more beer-like. Examples of the sweet amino acid include alanine or glycine, and alanine is preferred. In the case where the non-fermented beer foaming beverage of the present invention contains alanine, the alanine content in the beverage is preferably 0.05 to 9.6 g/L, more preferably 0.1 to 4.8 g/L, and further preferably 0.3~1.2 g/L.
啤酒外觀上之最大特徵為於向容器中注入時產生白色美麗之泡。因此，本發明之非發酵之類啤酒發泡性飲料較佳為進而含有起泡劑。作為該起泡劑，例如可列舉：大豆食物纖維、大豆肽、大豆皂苷、海藻酸酯、皂樹皂苷等。該等起泡劑可僅使用1種，亦可併用2種以上使用。作為本發明之非發酵之類啤酒發泡性飲料，較佳為含有選自由大豆食物纖維、大豆皂苷、海藻酸酯、及皂樹皂苷所組成之群中之1種以上，更佳為含有選自由大豆食物纖維、大豆皂苷及皂樹皂苷所組成之群中之1種以上。 The biggest feature of beer appearance is that it produces white beautiful bubbles when injected into the container. Therefore, the non-fermented beer foaming beverage of the present invention preferably further contains a foaming agent. Examples of the foaming agent include soybean dietary fiber, soybean peptide, soybean saponin, alginate, and saponin. These foaming agents may be used alone or in combination of two or more. The non-fermented beer-foaming beverage of the present invention preferably contains one or more selected from the group consisting of soybean dietary fiber, soybean saponin, alginate, and saponin, and more preferably contains One or more of the group consisting of free soybean dietary fiber, soybean saponin, and saponin.
於本發明之非發酵之類啤酒發泡性飲料含有起泡劑之情形時， 該起泡劑之含量根據所使用之氣泡劑之種類或組合、最終製品所要求之品質特性等進行適當調整。作為本發明之非發酵之類啤酒發泡性飲料，較佳為以使飲料之尼貝姆(NIBEM)值成為80以上之方式添加氣泡劑，更佳為以成為100以上之方式添加，進而較佳為以成為150以上之方式添加。再者，尼貝姆值係以導電率之形式測定所注入之泡之崩解速度者，其係啤酒等之泡沫持久性評價所通常使用者。非發酵之類啤酒發泡性飲料之尼貝姆值可藉由EBC(European Brewery Convention，歐洲啤酒釀造協會)之Analytica-EBC標準法、或依據其之方法而測定。 When the non-fermented beer foaming beverage of the present invention contains a foaming agent, The content of the foaming agent is appropriately adjusted depending on the kind or combination of the bubble agent to be used, the quality characteristics required for the final product, and the like. In the non-fermented beer-foaming beverage of the present invention, it is preferred to add a bubble agent so that the Nibum value of the beverage is 80 or more, and more preferably add it to 100 or more. It is added in such a way as to become 150 or more. Further, the Niebe value is a measure of the rate of disintegration of the injected bubble in the form of electrical conductivity, and is generally used by the foam durability evaluation of beer or the like. The Nibem value of a non-fermented beer-flavored beverage can be determined by the EBC (European Brewery Convention) Analytica-EBC standard method or a method according thereto.
啤酒大多為淺黃色~深褐色或黑色之透明溶液。可藉由於本發明之非發酵之類啤酒發泡性飲料中進而含有色素，而賦予與啤酒相同之顏色。作為該色素，只要為可賦予類似啤酒之顏色並且可飲食之色素則並無特別限定，尤佳為焦糖化反應物(焦糖色素)。 Beer is mostly light yellow ~ dark brown or black transparent solution. It is possible to impart the same color as beer by the fact that the non-fermented beer foaming beverage of the present invention further contains a coloring matter. The pigment is not particularly limited as long as it can impart a color similar to beer and can be eaten, and is preferably a caramelized reactant (caramel coloring matter).
於本發明之非發酵之類啤酒發泡性飲料含有色素之情形時，該色素之含量根據所使用之色素之種類或最終製品所要求之品質特性等進行適當調整。作為本發明之非發酵之類啤酒發泡性飲料，較佳為以使飲料之色度成為2° EBC以上之方式添加色素，更佳為以成為5° EBC以上之方式添加，進而較佳為以成為7° EBC以上之方式添加，進而更佳為以成為7~16° EBC以上之方式添加。再者，色度可藉由可藉由EBC(European Brewery Convention)之Analytica-EBC標準法、或依據其之方法而測定。所謂EBC係啤酒之分析中之色度之單位，係以數值(藉由具有EBC色度之9個玻璃比色盤之比色器具利用目視進行測定、或者基於波長430 nm下之吸光度而算出)表示啤酒顏色之深淺者。 In the case where the non-fermented beer foaming beverage of the present invention contains a pigment, the content of the pigment is appropriately adjusted depending on the type of the pigment to be used or the quality characteristics required for the final product. The non-fermented beer-foaming beverage of the present invention is preferably added in such a manner that the chromaticity of the beverage is 2° EBC or more, more preferably 5° EBC or more, and further preferably It is added so as to be 7° EBC or more, and more preferably added in a manner of 7 to 16° EBC or more. Further, the chromaticity can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or the method according thereto. The unit of chromaticity in the analysis of the EBC beer is a numerical value (measured by visual inspection by a colorimeter of nine glass color plates having EBC chromaticity or by absorbance at a wavelength of 430 nm) Indicates the depth of the beer color.
本發明之非發酵之類啤酒發泡性飲料較佳為進而含有乙醇。藉由含有酒精，香氣成分之散香性變得良好，賦予進一步之似啤酒感。但是，若酒精濃度過度升高，則酒精氣味變得過大，而容易損害似啤 酒感。於本發明之非發酵之類啤酒發泡性飲料含有乙醇情形時，飲料中之乙醇濃度較佳為1~9體積%，更佳為1~8體積%，進而較佳為1~7體積%。再者，乙醇係使用酒類製造中所通常使用之原料乙醇。 The non-fermented beer foaming beverage of the present invention preferably further contains ethanol. By containing alcohol, the aroma of the aroma component becomes good, giving a further beer-like sensation. However, if the alcohol concentration is excessively increased, the smell of alcohol becomes too large, and it is easy to damage the beer. Wine sense. In the case where the non-fermented beer foaming beverage of the present invention contains ethanol, the ethanol concentration in the beverage is preferably from 1 to 9% by volume, more preferably from 1 to 8% by volume, still more preferably from 1 to 7% by volume. . Further, ethanol is a raw material ethanol which is generally used in the production of alcohol.
本發明之非發酵之類啤酒發泡性飲料較佳為僅使用糖類含量相對較低者作為原料。藉由限制原料中之糖類含量，獲得不僅嘌呤體而且糖類含量均限制為較低之非發酵之類啤酒發泡性飲料。作為本發明之非發酵之類啤酒發泡性飲料，較佳為糖類濃度為0.5 g/100 mL以下，更佳為未達0.5 g/100 mL。例如藉由不添加糖本身作為原料，可將飲料中所含有之糖類抑制為來自色素或酸味料、苦味料等之極少量。 The non-fermented beer-foaming beverage of the present invention preferably uses only a relatively low saccharide content as a raw material. By limiting the amount of sugar in the raw material, a non-fermented beer-foaming beverage which is not only a steroid but also has a low saccharide content is obtained. The non-fermented beer foaming beverage of the present invention preferably has a saccharide concentration of 0.5 g/100 mL or less, more preferably less than 0.5 g/100 mL. For example, by adding no sugar itself as a raw material, the sugar contained in the beverage can be suppressed to a very small amount from a coloring matter, a sour material, a bitter material or the like.
本發明之非發酵之類啤酒發泡性飲料例如可藉由混合各原料之方法(調合法)而製造。具體而言，於本發明之非發酵之類啤酒發泡性飲料中含有類穀物香氣成分、類啤酒花香氣成分、及含硫香氣成分者可藉由包括下述步驟(a)~(b)之製造方法而製造。 The non-fermented beer foaming beverage of the present invention can be produced, for example, by a method (adjustment method) of mixing the respective raw materials. Specifically, the non-fermented beer foaming beverage of the present invention contains a cereal-like aroma component, a hop-like aroma component, and a sulfur-containing aroma component, and includes the following steps (a) to (b). Manufactured by manufacturing methods.
(a)藉由將類穀物香氣成分、類啤酒花香氣成分、含硫香氣成分、酸味料、色素、及起泡劑進行混合而製備調合液之步驟；及(b)向上述調合液中添加二氧化碳之步驟。 (a) a step of preparing a blending liquid by mixing a cereal-like aroma component, a hop-like aroma component, a sulfur-containing aroma component, a sour flavor, a coloring matter, and a foaming agent; and (b) adding carbon dioxide to the above-mentioned blending liquid The steps.
首先，於步驟(a)中，藉由將香氣成分、酸味料、色素、及起泡劑進行混合而製備調合液。此時，苦味料或甜味系胺基酸等亦可於該步驟添加。於步驟(a)中，較佳為製備混合有除二氧化碳以外之全部原料之調合液。混合各原料之順序並無特別限定。可於原料水中同時添加全部原料，亦可先將所添加之原料溶解後添加剩餘原料等依序添加原料。又，例如可於原料水中將固體(例如粉末狀或顆粒狀)之原料(例如香氣成分或色素、起泡劑)、及酒精進行混合，亦可預先將固體原料製成水溶液，並將該等水溶液、及酒精、視需要原料水進行混合。 First, in the step (a), a blending liquid is prepared by mixing an aroma component, a sour material, a coloring matter, and a foaming agent. At this time, a bitter or sweet amino acid or the like may be added in this step. In the step (a), it is preferred to prepare a preparation liquid in which all the raw materials other than carbon dioxide are mixed. The order in which the respective raw materials are mixed is not particularly limited. All the raw materials may be simultaneously added to the raw material water, or the raw materials to be added may be dissolved, and the remaining raw materials may be added to sequentially add the raw materials. Further, for example, a solid (for example, a powdery or granulated) raw material (for example, a flavor component or a pigment, a foaming agent) and alcohol may be mixed in the raw material water, or the solid raw material may be previously made into an aqueous solution, and these may be prepared. The aqueous solution, and the alcohol, and the raw material water are mixed as needed.
於步驟(a)中所製備之調合液產生不溶物之情形時，較佳為於步驟(b)之前對該調合液進行過濾等去除不溶物之處理。不溶物去除處理並無特別限定，可利用過濾法、離心分離法等該技術領域所通常使用之方法實施。於本發明中，較佳為將不溶物過濾去除，更佳為藉由矽藻土過濾而去除。 In the case where the preparation liquid prepared in the step (a) produces an insoluble matter, it is preferred to subject the preparation liquid to filtration or the like to remove the insoluble matter before the step (b). The insoluble matter removal treatment is not particularly limited, and it can be carried out by a method generally used in the technical field such as a filtration method or a centrifugal separation method. In the present invention, it is preferred to remove the insoluble matter by filtration, and more preferably to remove it by filtration through diatomaceous earth.
繼而，作為步驟(b)，向藉由步驟(a)所獲得之調合液中加入二氧化碳。藉此，獲得非發酵之類啤酒發泡性飲料。藉由加入碳酸，而賦予與啤酒相同之爽快感。再者，二氧化碳之添加可藉由常法進行。例如可將藉由步驟(a)所獲得之調合液、及碳酸水進行混合，亦可向藉由步驟(a)所獲得之調合液中直接加入二氧化碳並使其溶於調合液中。 Then, as step (b), carbon dioxide is added to the blending liquid obtained by the step (a). Thereby, a non-fermented beer foaming beverage is obtained. By adding carbonic acid, it gives the same refreshing taste as beer. Furthermore, the addition of carbon dioxide can be carried out by a conventional method. For example, the blending liquid obtained by the step (a) and the carbonated water may be mixed, or carbon dioxide may be directly added to the blending liquid obtained by the step (a) and dissolved in the blending liquid.
於添加二氧化碳後，亦可對所獲得之非發酵之類啤酒發泡性飲料進而進行過濾等去除不溶物之處理。不溶物去除處理並無特別限定，可利用該技術領域所通常使用之方法實施。 After the addition of carbon dioxide, the obtained non-fermented beer foaming beverage may be further subjected to filtration or the like to remove insoluble matter. The insoluble matter removal treatment is not particularly limited and can be carried out by a method generally used in the technical field.
本發明之非發酵之類啤酒發泡性飲料同時具備保持充分之似啤酒感之方面、及嘌呤體含量為0.2 mg/100 mL以下之方面之2個特徵的非常好之飲料，在此基礎上可藉由無發酵步驟之所謂調合法而製造，並且亦無需活性碳處理等嘌呤體去除步驟。因此，本發明之非發酵之類啤酒發泡性飲料於其製造上無需昂貴之吸附去除設備，可大幅削減成本及節約能源。 The non-fermented beer-flavored beverage of the present invention has a very good beverage which maintains a sufficient beer-like aspect and has two characteristics of a carcass content of 0.2 mg/100 mL or less, on the basis of which It can be manufactured by a so-called conditioning method without a fermentation step, and does not require a carcass removal step such as activated carbon treatment. Therefore, the non-fermented beer foaming beverage of the present invention does not require expensive adsorption and removal equipment for its manufacture, and can greatly reduce costs and save energy.
繼而，例示實施例進一步詳細說明本發明，但本發明並不限定於下述實施例。 Hereinafter, the present invention will be described in further detail by way of examples, but the invention is not limited to the following examples.
對市售之啤酒類、無酒精啤酒、碳酸酒類等之嘌呤體實施分析。將市售品之啤酒類A(使用麥芽與啤酒花作為原料，有發酵，藉由嘌呤體去除處理之去嘌呤體商品)、市售品之啤酒類B(使用麥芽與啤 酒花作為原料，有發酵，去嘌呤體商品)、市售品之無酒精啤酒C(使用麥芽與啤酒花作為原料。無發酵。糖類含量：未達0.5 g/100 mL)、市售品之無酒精啤酒D(使用麥芽與啤酒花作為原料，無發酵)、市售品之無酒精啤酒E(使用麥芽與啤酒花作為原料，無發酵)、市售品之碳酸酒類F(未使用麥芽與啤酒花作為原料，含有果肉，無發酵)、及市售品之碳酸酒類G(未使用麥芽與啤酒花作為原料，含有果肉，無發酵)之合計7種設為分析對象。 Analyze the body of commercially available beer, non-alcoholic beer, carbonated alcohol, etc. Commercially available beer A (using malt and hops as raw materials, fermented, carcass products removed by carcass removal), and commercial beer B (using malt and beer) Hops as a raw material, fermented, to carcass products), commercial alcohol-free beer C (using malt and hops as raw materials. No fermentation. Sugar content: less than 0.5 g / 100 mL), no commercial products Alcohol beer D (using malt and hops as raw materials, no fermentation), commercial alcohol-free beer E (using malt and hops as raw materials, no fermentation), commercial carbonated alcohol F (not using malt and Seven types of hops are used as raw materials, including flesh, no fermentation, and commercial carbonated alcohol G (no malt and hops are used as raw materials, and flesh is contained, and no fermentation is used).
各飲料中之嘌呤體含量係利用過氯酸進行水解後藉由使用LC-MS/MS之方法(日本食品分析中心：「酒類之嘌呤體之微量分析指南」)而測定。於該測定方法中，針對於腺嘌呤、鳥嘌呤、黃嘌呤、及次黃嘌呤各者之定量極限值為0.02 mg/100 mL。 The carcass content in each beverage was measured by hydrolysis using perchloric acid and then by LC-MS/MS (Japan Food Analysis Center: "Guide to Microanalysis of Carcasses of Alcohols"). In this assay, the quantitative limit for each of adenine, guanine, jaundice, and hypoxanthine is 0.02 mg/100 mL.
將測定結果示於表1。其結果為，作為類啤酒發泡性飲料之市售品A~E均使用麥芽與啤酒花。又，藉由吸附處理而去除嘌呤體之市售品A之嘌呤體含量為0.11 mg/100 mL而較低，未揭示出有無使用去除步驟之市售品B~E之嘌呤體含量為0.2 mg/100 mL以上。又，先前之技術中係揭示即便進行吸附去除步驟，亦無法實現將飲料中之嘌呤體含量降低至0.08 mg/100 mL以下。 The measurement results are shown in Table 1. As a result, malt and hop were used as the commercial products A to E of the beer-like sparkling beverage. Moreover, the carcass content of the commercially available product A which was removed by the adsorption treatment was 0.11 mg/100 mL, and it was not revealed whether or not the commercially available product B to E having a removal step was 0.2 mg. /100 mL or more. Further, in the prior art, it has been revealed that even if the adsorption removal step is carried out, it is impossible to reduce the carcass content in the beverage to 0.08 mg/100 mL or less.
根據表2所記載之組成製備含有酸味料、色素、及起泡劑之調合液，其後，以成為3.0 gas vol之方式向其中加入二氧化碳，藉此製備基液。作為基液之原料，使用表2中所示之boehgan通商股份有限公司 製造之「50%發酵乳酸BM-G」(製品名)、天野實業股份有限公司製造之「Caramel SP」(製品名)，丸善製藥股份有限公司製造之「Quillajanin C-100」(製品名)、扶桑化學工業股份有限公司之「檸檬酸Fuso(無水)」(製品名)、「Helshas A」(製品名)。 A preparation liquid containing a sour material, a coloring matter, and a foaming agent was prepared according to the composition shown in Table 2, and thereafter, carbon dioxide was added thereto in a manner of 3.0 gas vol, whereby a base liquid was prepared. As a raw material for the base liquid, the boehgan Trading Co., Ltd. shown in Table 2 is used. "Caramel SP" (product name) manufactured by Amano Industrial Co., Ltd., "Quillajanin C-100" (product name) manufactured by Maruzen Pharmaceutical Co., Ltd., "50% fermented lactic acid BM-G" (product name), "Fuso (anhydrous)" (product name) and "Helshas A" (product name) of Fuso Chemical Industry Co., Ltd.
利用與參考例1相同之方式測定該基液之嘌呤體含量，結果腺嘌呤、鳥嘌呤、黃嘌呤、及次黃嘌呤均未被檢測出，根據上述結果得知，該基液之嘌呤體含量未達檢測極限值(0.08 mg/100 mL)。進而，對該基液之糖類含量進行測定，結果得知為0.1 g/100 mL(均於財團法人日本食品分析中心進行分析)。 The carcass content of the base liquid was measured in the same manner as in Reference Example 1. As a result, adenine, guanine, scutellaria, and hypoxanthine were not detected. According to the above results, the carcass content of the base liquid was determined. The detection limit was not reached (0.08 mg/100 mL). Furthermore, the saccharide content of the base liquid was measured and found to be 0.1 g/100 mL (all analyzed by the Japan Food Analysis Center).
本發明者等人對啤酒所含有之主要香氣成分進行分析，尤其是對氣味強度較強之16種成分(3-甲基-1-丁醇、異戊酸、γ-壬內酯、4-羥基-2,5-二甲基-3-呋喃酮、2-乙醯基噻唑、4-乙烯基愈創木酚、2-乙醯基-1-吡咯啉、2-丙基-1-吡咯啉、香葉烯、沈香醇、β-突厥烯酮、苯乙醇、順式-3-己烯醇、3-甲基-2-丁烯-1-硫醇、3-甲硫基丙醇、及2-甲基-3-呋喃硫醇)進行鑑定。 The present inventors analyzed the main aroma components contained in beer, especially 16 components having strong odor intensity (3-methyl-1-butanol, isovaleric acid, γ-decalactone, 4- Hydroxy-2,5-dimethyl-3-furanone, 2-ethenylthiazole, 4-vinylguaiacol, 2-ethenyl-1-pyrroline, 2-propyl-1-pyrrole Porphyrin, geranyl, linalool, β-thionone, phenylethyl alcohol, cis-3-hexenol, 3-methyl-2-butene-1-thiol, 3-methylthiopropanol, And 2-methyl-3-furanthiol) were identified.
將各成分以各種濃度添加至製造例1所製造之基液中，對似啤酒感實施官能評價。官能評價係由2名專業官能檢查員以將未添加香氣成分之基液之評價設為中心值4的7個等級評價(將未感覺到似啤酒感之情形設為1，將非常強地感覺到之情形設為7)而實施。又，表3~5中亦記載有各官能檢查員對各評價所說明之評述。 Each component was added to the base liquid produced in Production Example 1 at various concentrations, and the beer-like sensation was evaluated. The sensory evaluation was performed by two professional inspectors, and the evaluation of the base liquid to which the aroma component was not added was set to 7 levels of the center value of 4 (the feeling that the beer feeling was not felt was set to 1, and the feeling would be very strong. The situation is set to 7) and implemented. Further, in Tables 3 to 5, the comments described by each of the functional inspectors for each evaluation are also described.
表3~5所示，觀察到如下傾向：任一成分均於濃度上有差異，於以低濃度添加之情形時未於官能上判明添加之效果，而與基液相同，但隨著增大添加濃度，似啤酒感提高，某濃度下達到頂峰，進而隨著增大添加濃度，特有之香氣變得過強而導致似啤酒感下降。即，得知藉由以適當之濃度含有該等16種成分中之至少1種，而亦對不使用麥芽或啤酒花作為原料之非發酵發泡性飲料賦予充分之似啤酒感，可製造非發酵之類啤酒發泡性飲料。 As shown in Tables 3 to 5, the following tendency was observed: any of the components had a difference in concentration, and when added at a low concentration, the effect of addition was not found functionally, but was the same as the base liquid, but with an increase When the concentration is added, the beer feels increased, and the peak is reached at a certain concentration, and as the concentration is increased, the characteristic aroma becomes too strong, resulting in a decrease in beer sensation. In other words, it is known that a non-fermented sparkling beverage that does not use malt or hops as a raw material is provided with a sufficient beer-like sensation by containing at least one of the above-mentioned 16 kinds of components at an appropriate concentration, and it is possible to produce a non-fermented beer. A beer-flavored beverage such as fermentation.
向製造例1所製造之基液中分別添加上述16種成分中之類穀物香氣成分與類啤酒花香氣成分及含硫香氣成分之各1種，利用與實施例1相同之方式實施似啤酒感之官能評價。具體而言，如表6所示，製備分別以實施例1中似啤酒感之評價較高之濃度添加作為類穀物香氣成分之3-甲基-1-丁醇或4-乙烯基愈創木酚、作為類啤酒花香氣成分之香葉烯、沈香醇或順式-3-己烯醇、作為含硫香氣成分之3-甲基-2-丁烯-1-硫醇、3-甲硫基丙醇或2-甲基-3-呋喃硫醇的試樣2-1~2-4，評價似 啤酒感。將評價結果示於表6。其結果得知，試樣2-1~2-4中，似啤酒感均非常高，藉由添加類穀物香氣成分與類啤酒花香氣成分及含硫香氣成分，而與單獨添加各香氣成分之情形相比，可賦予非常強之似啤酒感。 Each of the above-mentioned 16 kinds of ingredients, such as a cereal aroma component, a hop-like aroma component, and a sulfur-containing aroma component, were added to the base liquid produced in the production example 1, and a beer-like feeling was carried out in the same manner as in the first embodiment. Functional evaluation. Specifically, as shown in Table 6, 3-methyl-1-butanol or 4-vinyl guaiac wood which was added as a cereal-like aroma component at a higher concentration in the evaluation of beer-like sensation in Example 1 was prepared. Phenol, geranene, linalool or cis-3-hexenol as a hop-like aroma component, 3-methyl-2-butene-1-thiol as a sulfur-containing aroma component, 3-methylthio group Samples 2-1~2-4 of propanol or 2-methyl-3-furanthiol Beer feeling. The evaluation results are shown in Table 6. As a result, it was found that in the samples 2-1 to 2-4, the beer-like sensation was very high, and the aroma components and the hop-like aroma components and the sulfur-containing aroma components were added, and the aroma components were separately added. In comparison, it can give a very strong beery feel.
製備向製造例1所製造之基液中分別以實施例1中似啤酒感之評價較高之濃度添加上述全部16種成分的試樣3-1，利用與實施例1相同之方式實施似啤酒感之官能評價。關於試樣3-1中之各香氣成分之濃度，3-甲基-1-丁醇為6000 ppb、異戊酸為1000 ppb、γ-壬內酯為120 ppb、4-羥基-2,5-二甲基-3-呋喃酮為80 ppb、2-乙醯基噻唑為30 ppb、4-乙烯基愈創木酚為800 ppb、2-乙醯基-1-吡咯啉為2.4 ppb、2-丙基-1-吡咯啉為2.4 ppb、香葉烯為40 ppb、沈香醇為160 ppb、β-突厥烯酮為1 ppb、苯乙醇為5000 ppb、順式-3-己烯醇為2150 ppb、3-甲基-2-丁烯-1-硫醇為0.5 ppb、3-甲硫基丙醇為600 ppb、及2-甲基-3-呋喃硫醇為0.01 ppb。將評價結果示於表7。試樣3-1中，賦予非常強之似啤酒感，獲得與啤酒大致相同之官能評價。其結果得知，藉由於不使用麥芽或啤酒花作為原料之非發酵發泡性飲料中以適當濃度含有上述全部 16種成分，可製造具有與啤酒大致相同香味之非發酵之類啤酒發泡性飲料。 Sample 3-1 in which all of the above 16 components were added to the base liquid produced in Production Example 1 at a concentration higher than the evaluation of beer-like sensation in Example 1 was prepared, and beer was carried out in the same manner as in Example 1. Functional evaluation of the sense. Regarding the concentration of each aroma component in the sample 3-1, 3-methyl-1-butanol was 6000 ppb, isovaleric acid was 1000 ppb, and γ-decalactone was 120 ppb, 4-hydroxy-2,5. - dimethyl-3-furanone is 80 ppb, 2-ethenyl thiazole is 30 ppb, 4-vinyl guaiacol is 800 ppb, 2-ethenyl-1-pyrroline is 2.4 ppb, 2 -propyl-1-pyrroline is 2.4 ppb, geranene is 40 ppb, linalool is 160 ppb, β-thione ketone is 1 ppb, phenylethyl alcohol is 5000 ppb, and cis-3-hexenol is 2150. Ppb, 3-methyl-2-butene-1-thiol was 0.5 ppb, 3-methylthiopropanol was 600 ppb, and 2-methyl-3-furanthiol was 0.01 ppb. The evaluation results are shown in Table 7. In Sample 3-1, a very strong beer-like sensation was imparted, and a sensory evaluation similar to that of beer was obtained. As a result, it is found that all of the above are contained in an appropriate concentration by the non-fermented foaming beverage which does not use malt or hop as a raw material. With 16 ingredients, it is possible to produce a non-fermented beer foaming beverage having substantially the same flavor as beer.
製備向實施例3所製造之試樣3-1中以各種濃度添加有乙醇的試樣4-1~4-6，對似啤酒感實施官能評價。官能評價係由2名專業官能檢查員以試樣3-1之評價設為中心值4的7個等級評價(將未感覺到似啤酒感之情形設為1，將非常強地感覺到之情形設為7)而實施。將評價結果示於表8。其結果得知，藉由於試樣3-1中含有1~9體積%之乙醇而賦予更強之似啤酒感。 Samples 4-1 to 4-6 in which ethanol was added to various concentrations in Sample 3-1 produced in Example 3 were prepared, and sensory evaluation was performed on beer-like sensation. The evaluation of the sensory evaluation was performed by two professional inspectors, and the evaluation of the sample 3-1 was set to 7 levels of the center value of 4 (the situation in which the beer-like feeling was not felt was set to 1, and the situation was felt very strongly. It is implemented as 7). The evaluation results are shown in Table 8. As a result, it was found that a stronger beer-like sensation was imparted by containing 1 to 9% by volume of ethanol in the sample 3-1.
製備向製造例1所製造之基液中分別添加上述16種成分中之類穀物香氣成分與類啤酒花香氣成分及含硫香氣成分之各1種，並進而含有0~1體積%之乙醇的試樣5-1~5-3，利用與實施例1相同之方式實施似啤酒感之官能評價。關於香氣成分，具體而言添加作為類穀物香氣 成分之3-甲基-1-丁醇6000 ppb、作為類啤酒花香氣成分之香葉烯40 ppb、作為含硫香氣成分之3-甲基-2-丁烯-1-硫醇0.5 ppb。將評價結果示於表9。其結果得知，即便於添加類穀物香氣成分、類啤酒花香氣成分、及含硫香氣成分之至少各1種而非全部16種成分之情形時，亦藉由進而添加乙醇而賦予更強之似啤酒感。 In the base liquid produced in Production Example 1, a cereal aroma component, a hop-like aroma component, and a sulfur-containing aroma component, respectively, among the above-mentioned 16 components were added, and further, 0 to 1% by volume of ethanol was further tested. Samples 5-1 to 5-3 were subjected to a beer-like sensory evaluation in the same manner as in Example 1. About aroma components, specifically as a cereal-like aroma The component has 3-methyl-1-butanol 6000 ppb, 40 ppb of geranyl as a hop-like aroma component, and 0.5 ppb of 3-methyl-2-butene-1-thiol as a sulfur-containing aroma component. The evaluation results are shown in Table 9. As a result, even when at least one, but not all, of the 16 kinds of the aroma components, the hop-like aroma components, and the sulfur-containing aroma components are added, it is further enhanced by adding ethanol. Beer feeling.
向實施例3所製造之試樣3-1中以各種濃度添加作為苦味料之硫酸鎂、檸檬酸三丁酯、檸檬酸三乙酯、柚苷或苦木素，對似啤酒感實施官能評價。官能評價係由2名專業官能檢查員以試樣3-1之評價設為中心值4的7個等級評價(將未感覺到似啤酒感之情形設為1，將非常強地感覺到之情形設為7)而實施。將評價結果示於表10。其結果為觀察到如下傾向：於含有任一苦味料之情形時均於濃度上有差異，低濃度下未判明添加之效果，而與基液相同，但隨著增大添加濃度，清爽或苦味、刺激感提高，似啤酒感提高，某濃度下達到頂峰，進而隨著增大添加濃度，刺激味或苦味變得過強，似啤酒感下降。即，得知藉由於添加有上述香氣成分之基液中進而含有硫酸鎂、檸檬酸三丁酯、檸檬酸三乙酯、柚苷或苦木素中之至少1種，而賦予更強之似啤酒感。 To the sample 3-1 produced in Example 3, magnesium sulfate, tributyl citrate, triethyl citrate, naringin or lignin was added as a bitter material at various concentrations, and a functional evaluation was performed on the beer-like sensation. . The evaluation of the sensory evaluation was performed by two professional inspectors, and the evaluation of the sample 3-1 was set to 7 levels of the center value of 4 (the situation in which the beer-like feeling was not felt was set to 1, and the situation was felt very strongly. It is implemented as 7). The evaluation results are shown in Table 10. As a result, the following tendency was observed: in the case of containing any bittering material, there was a difference in concentration, and the effect of addition was not observed at a low concentration, and was the same as the base liquid, but with an increase in the added concentration, refreshing or bitterness The sense of stimulation is improved, and the sense of beer is improved. At a certain concentration, the peak is reached, and as the concentration is increased, the irritating taste or bitterness becomes too strong, and the beer feels decreased. In other words, it is found that the base liquid to which the aroma component is added further contains at least one of magnesium sulfate, tributyl citrate, triethyl citrate, naringin or lignin, thereby giving a stronger appearance. Beer feeling.
向實施例3所製造之試樣3-1中以各種濃度進而添加作為甜味系胺基酸之丙胺酸，利用與實施例1相同之方式評價似啤酒感。將評價結果示於表10。其結果得知，藉由含有丙胺酸0.05 g/L以上而醇厚感或濃郁提高，並且賦予適度之甜味，似啤酒感增強，但是，若添加量變得過高，則甜味過強而導致似啤酒感下降。 To the sample 3-1 produced in Example 3, alanine which is a sweet amino acid was further added at various concentrations, and beer-like sensation was evaluated in the same manner as in Example 1. The evaluation results are shown in Table 10. As a result, it is found that a richness or a richness is improved by containing 0.05 g/L or more of alanine, and a moderate sweetness is imparted, and the beer feeling is enhanced. However, if the amount of addition is too high, the sweetness is too strong. A sense of beer declines.
製備向製造例1所製造之基液中分別以在上述範圍內之濃度添加16種香氣成分、乙醇、苦味料、甜味系胺基酸的試樣8-1(即，向實施例3所製備之試樣3-1中添加乙醇5體積%、硫酸鎂0.2~1.6 g/L、丙胺酸0.3~1.2 g/L)，與基液及參考例1所使用之市售品A~E進行比較，對似啤酒感實施官能評價。官能評價係以基液之評價設為中心值4的7個等級評價(將未感覺到似啤酒感之情形設為1，將非常強地感覺到之情形設為7)而實施。將評價結果示於表11。其結果得知，藉由於基液中分別以在上述濃度之範圍內之濃度添加16種香氣成分、乙醇、苦味料、甜味系胺基酸，可製造似啤酒感高於市售品A~E之非發酵之類啤酒發泡性飲料。 Sample 8-1 in which 16 kinds of aroma components, ethanol, bitter, and sweet amino acid were added to the base liquid produced in Production Example 1 at a concentration within the above range was prepared (that is, to Example 3) In the prepared sample 3-1, 5% by volume of ethanol, 0.2 to 1.6 g/L of magnesium sulfate, and 0.3 to 1.2 g/L of alanine were added, and the base liquid and the commercial products A to E used in Reference Example 1 were used. For comparison, a sensory evaluation was performed on the beer-like feeling. The evaluation of the sensory was carried out in seven levels of the evaluation of the base liquid, which was set to a central value of 4 (the case where the beer-like feeling was not felt to be 1 and the case where the feeling was very strong was 7). The evaluation results are shown in Table 11. As a result, it was found that by adding 16 kinds of aroma components, ethanol, bitter, and sweet amino acid in the concentration in the base liquid, it is possible to produce a beer-like feeling higher than the commercial product A~ A non-fermented beer foaming beverage of E.
本發明之非發酵之類啤酒發泡性飲料係雖然嘌呤體濃度非常低，但亦保持「似啤酒感」，因此，尤其可利用於類啤酒發泡性飲料及其製造領域。 The non-fermented beer-foaming beverage of the present invention has a very low steroid concentration, but also maintains a "beer like beer". Therefore, it can be used particularly in a beer-like foaming beverage and its manufacturing field.
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| JP5583878B1 (en) | 2014-09-03 |
| JP5686922B2 (en) | 2015-03-18 |
| CN104812886A (en) | 2015-07-29 |
| JPWO2014119065A1 (en) | 2017-01-26 |
| JP2014195475A (en) | 2014-10-16 |
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