WO2022050067A1 - Non-fermented beer-flavor beverage and method for producing same - Google Patents

Non-fermented beer-flavor beverage and method for producing same Download PDF

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Publication number
WO2022050067A1
WO2022050067A1 PCT/JP2021/030416 JP2021030416W WO2022050067A1 WO 2022050067 A1 WO2022050067 A1 WO 2022050067A1 JP 2021030416 W JP2021030416 W JP 2021030416W WO 2022050067 A1 WO2022050067 A1 WO 2022050067A1
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sweetness
fermented beer
beer
taste beverage
concentration
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PCT/JP2021/030416
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French (fr)
Japanese (ja)
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重都 野場
大樹 本間
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アサヒグループホールディングス株式会社
アサヒビール株式会社
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Priority to AU2021337053A priority Critical patent/AU2021337053A1/en
Publication of WO2022050067A1 publication Critical patent/WO2022050067A1/en

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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
    • 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
    • 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

Definitions

  • the present invention relates to a non-fermented beer-taste beverage, and particularly to a non-fermented beer-taste beverage having an enhanced body feeling.
  • the non-fermented beer-taste beverage is a beverage that has a beer-like flavor and taste by incorporating a beer flavor or a hop flavor that is composed of aroma components contained in beer into the base drinking liquid.
  • the non-fermented beer taste beverage may be an alcoholic beverage having an alcohol content of 1% by volume or more, and may be a so-called non-alcoholic beverage or a low-alcohol beverage having an alcohol content of less than 1% by volume.
  • non-fermented beer-taste beverages does not require a fermentation process and does not require a fermentation device. Therefore, non-fermented beer-taste beverages are suitable for mass production at low cost. However, it is not yet clear what kind of ingredients should be mixed and in what amount to reproduce the beer-like flavor, and it is still in the process of research and development.
  • Patent Document 1 describes that, as Example 1, the main aroma components contained in beer were analyzed, and 2-acetyl-1-pyrrolin was identified as one of them. It is described that 2-acetyl-1-pyrrolin enhances the aroma and beer-likeness of nuts and popcorn when added to beer-like beverages.
  • Patent Document 2 describes a flavor improving agent for beer-like beverages containing 2-acetyl-2-thiazolin.
  • Example 1 it is described that 2-acetyl-1-pyrroline enhances acidity reduction, grain aroma, nut aroma, and beer-likeness when added to a beer-like beverage.
  • Non-Patent Document 1 First, the description will be excerpted, and then the description will be given. Page 391, lines 15-13 from bottom, summary "Using GC-MS technology, several compounds with bread-like aroma properties and very low flavor thresholds in light and dark malts. I identified it for the first time. "
  • FIG. 11 shows a gas chromatogram of "overheated” beer showing a typical bread-like bad aroma. It is observed that some chromatogram moieties with functional properties are produced that show a retention time almost comparable to that of the characterized proline derivative.
  • FIG. 1 shows a gas chromatogram of “overheated” beer, which is FIG. 11 of Non-Patent Document 1, showing a typical bread-like bad aroma.
  • the conditions for heat sterilization here are 0.5 to 20 hours at 80 ° C. (page 393, lines 19 to 18 from the bottom). When heated at such a high temperature for a long time, the beer is thermally deteriorated.
  • Non-Patent Document 1 in short, (1) a compound having a bread-like aroma such as popcorn is produced when malt is heated, and (2) the above-mentioned aroma deteriorates due to a heat load. It is described that the "off-flavour" felt in the malted beer, that is, the off-flavor, and (3) the analysis result of the off-flavour is shown in the gas chromatogram of FIG.
  • FIG. 11 of Non-Patent Document 1 shows 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,5 as off-flavor analysis results. 6-Tetrahydropyridine and the like are shown.
  • the body sensation refers to the property of giving the drinker a drinking sensation accompanied by a "rich feeling” or a "deep feeling”.
  • the body sensation is a drinking sensation including taste quality that is also expressed as "richness", "depth” or "thickness”.
  • the richness of food and drink can generally be enhanced by increasing the sweetness.
  • sweeteners have been used in the production of non-fermented beer-taste beverages, thereby giving a certain degree of body feeling.
  • the drinking sensation such as the strength of the body sensation changes depending not only on the taste but also on the action of other sensualities such as the sense of smell and the sense of touch.
  • the present invention solves the above-mentioned problems, and an object of the present invention is to provide a non-fermented beer-taste beverage having a sufficient body feeling and suppressing the sweetness remaining after the beverage.
  • the present invention is at least one selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer 2-acetyl-1,4,5,6-tetrahydropyridine.
  • a non-fermented beer-taste beverage having a concentration of the 2-acetyltetrahydropyridine compound of 0.1 ⁇ g / l or more is provided.
  • the concentration of the 2-acetyltetrahydropyridine compound is 200.0 ⁇ g / l or less.
  • the concentration of the 2-acetyltetrahydropyridine compound is 0.5 ⁇ g / l or more.
  • the non-fermented beer-taste beverage does not contain malt as a raw material.
  • the non-fermented beer-taste beverage has a sweetness of 10.0 or less.
  • the 2-acetyltetrahydropyridine compound is derived from the added fragrance.
  • the present invention is a non-fermented beer-taste beverage containing a sweetener and having a sweetness of 3.0 to 15.0, 2-acetyl-3,4,5,6-tetrahydropyridine and its tautovariant.
  • the present invention is a non-fermented beer-taste beverage containing a sweetener and having a sweetness of 3.0 to 15.0, 2-acetyl-3,4,5,6-tetrahydropyridine and its tautovariant.
  • a method for enhancing the body feeling of a non-fermented beer-taste beverage and suppressing the sweetness remaining after drinking is provided.
  • a non-fermented beer-taste beverage in which the sweetness remaining after the beverage is suppressed while having a sufficient body feeling.
  • FIG. 11 of Non-Patent Document 1 is a gas chromatogram of "overheated" beer showing a typical bread-like bad aroma.
  • the sweetener contained in the non-fermented beer-taste beverage of the present invention is a seasoning used for the purpose of sweetening food.
  • Sweeteners include natural and artificial sweeteners. Specific examples of sweeteners include, for example, glucose, fructose, malt sugar, sucrose, oligosaccharide, sugar, honey, maple syrup, agave syrup, palm sugar, moraces, water candy, glucose fructose liquid sugar, stevia, xylitol, sorbitol, etc.
  • Sweetener extract Rakan fruit extract, trehalose, multitoll, palatinose, somatin, glycerin, curculin, monerin, monatin, erythritol, hernandursin, aspartame, neotheme, alanine, glycine, advantheme, acesulfam K, sucralose and saccharin, etc.
  • Sucrose, stevia, and acesulfame K are often used in beverages such as non-fermented beer-taste beverages, and can also be preferably used in the present invention.
  • Glycine which is an amino acid showing sweetness, has an effect of improving sleep quality and an antibacterial effect, and can be preferably used.
  • the sweetener By adding a sweetener to the non-fermented beer-taste beverage, the richness of the non-fermented beer-taste beverage is strengthened and a body feeling is given.
  • the sweetener is contained in an amount that makes the sweetness of the non-fermented beer-taste beverage 3.0 to 15.0. If the sweetness of the non-fermented beer-taste beverage is less than 3.0, the body feeling becomes insufficient, and if it exceeds 15.0, the sweetness remaining after drinking becomes stronger.
  • the sweetness of the non-fermented beer-taste beverage is preferably 4.0 to 10.0, and more preferably 5.0 to 8.0.
  • the degree of sweetness is a measure of the strength of sweetness.
  • Sucrose is used as a standard substance, and is determined from the ratio of concentrations showing sweetness intensity equivalent to that of sucrose at an arbitrary concentration or the ratio with the threshold value of sucrose obtained under the same conditions.
  • the sweetness of a beverage is determined as the sum of the product of the concentration (mg / l) of each sweet substance contained in the beverage and the sweetness.
  • the sweetness of sucrose is set to 1, and the sweetness of each sweet substance is a known value (Kenji Maehashi: Basic knowledge of sweetness, Journal of the Brewing Society of Japan (2011), Vol. 106, No. 12, p818-825, McMurray Organic Chemistry (7th Edition), p. 988, "Summary of Sweeteners” by the Brewing Society of Japan, sugars and so on, etc.) can be used.
  • Table 1 shows an example of the sweetness of a sweet substance.
  • ⁇ 2-Acetyltetrahydropyridine compound The 2-acetyltetrahydropyridine compound contained in the non-fermented beer-taste beverage of the present invention, that is, 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine , Aroma component. Therefore, the taste quality of non-fermented beer-taste beverages does not change significantly by using these.
  • 2-Acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine are tautomers. Therefore, when 2-acetyl-3,4,5,6-tetrahydropyridine is added to a non-fermented beer-taste beverage containing a sweetener, the non-fermented beer-taste beverage generally contains 2-acetyl-3,4,4. Both 5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine are included. Their abundance ratio is determined depending on the ambient pH environment and the like.
  • the 2-acetyltetrahydropyridine compound may be hereinafter referred to as "ATHP".
  • ATHP those commercially available as a fragrance may be used.
  • ATHP By including ATHP in the non-fermented beer-taste beverage, the sweetness remaining after drinking the non-fermented beer-taste beverage is suppressed, and the body feeling is enhanced.
  • the content of ATHP is appropriately adjusted in consideration of the type of non-fermented beer-taste beverage that suppresses the target sweetness or the target sweetness level.
  • ATHP can be included in a non-fermented beer-taste beverage, for example, by adding a flavor containing ATHP.
  • ATHP is contained in a non-fermented beer-taste beverage in an amount such that the concentration of ATHP in the non-fermented beer-taste beverage is 0.1 to 200 ⁇ g / l. If the concentration of ATHP in the non-fermented beer-taste beverage is less than 0.1 ⁇ g / l, the sweetness is easily felt after drinking, and if it exceeds 200 ⁇ g / l, the aroma derived from ATHP becomes stronger and the overall flavor balance is poor. Become. The effect of suppressing sweetness after drinking does not change significantly even if the concentration of ATHP is increased by more than 200 ⁇ g / l.
  • the ATHP concentration of the non-fermented beer-taste beverage is preferably 0.5 to 100 ⁇ g / l, more preferably 1.0 to 80 ⁇ g / l, and further preferably 4 to 50 ⁇ g / l.
  • the non-fermented beer-taste beverage containing ATHP is a beverage that is not fermented in the manufacturing process, contains a sweetener, and has a flavor reminiscent of beer.
  • Specific examples of non-fermented beer-taste beverages containing ATHP include foamed liquors, miscellaneous liquors, liqueurs and spirits as alcoholic beverages, and 1.0% by volume of alcohol content as non-alcoholic beverages. Less than low alcoholic beverages and carbonated beverages are included. Beer-taste low-alcohol beverages and beer-taste carbonated beverages do not feel the richness and body feeling because they are not stimulated by alcohol when they are drunk. Therefore, these are suitable for non-fermented beer-taste beverages containing ATHP.
  • the non-fermented beer-taste beverage is produced, for example, by the following method. That is, a starchy raw material such as malt is saccharified to obtain a sugar solution. A mixed solution is obtained by mixing a sugar solution with auxiliary raw materials such as sweeteners, flavors, grain extracts, dietary fiber, bitterness agents, pigments, hops, and alcohol if necessary. The order in which each raw material is mixed with the sugar solution is not particularly limited. Next, carbon dioxide gas is added to the formulation. Carbon dioxide gas can be added by a conventional method. For example, the compounding solution obtained in the compounding step and the carbonated water may be mixed, and carbon dioxide gas may be directly added to the compounding solution obtained in the compounding step to dissolve the mixture.
  • the sugar solution is mixed and heated by adding warm water to crushed products such as malt and starchy raw materials such as wheat, rice and cornstarch as needed, and mainly using malt enzymes.
  • the starch is preferably produced by saccharifying it with maltose or the like.
  • the raw materials such as crushed malt, wheat, starch such as rice and cornstarch, those usually used in the production of a conventional beer-taste beverage may be used in an amount usually used.
  • the sugar solution of starchy raw material containing malt may show a greenish and unpleasant odor. Therefore, the ratio of malt used to the total amount of solid starchy raw material is preferably 66% by mass or less, more preferably 50% by mass or less, further preferably 25% by mass or less, and using malt as a raw material. It is particularly preferable not to use it.
  • the malt usage ratio is measured in accordance with the provisions of the Liquor Tax Law.
  • non-fermented beer-like beverages that do not use malt or have a malt usage ratio of less than 25% by mass
  • low-carbohydrate beer-taste beverages such as low-carbohydrate low-malt beer.
  • a preparation solution may be produced by using raw material water instead of using a sugar solution.
  • the timing is not limited, and the ATHP can be added at an appropriate step in the method for producing a non-fermented beer-taste beverage.
  • the more the step of adding is the previous step the more the concentration of each component of the compound group can be considered to fluctuate, so that it is desirable to add the compound in the subsequent step.
  • ATHP may be added, for example, to the produced non-fermented beer-taste beverage.
  • the non-fermented beer-taste beverage containing ATHP may contain ATHP derived from malt or the like.
  • the concentration of the compound group in a commercially available non-fermented beer-taste beverage containing malt is, for example, 3.0 to 4.0 ⁇ g / l.
  • the concentration of the compound group of the non-fermented beer-taste beverage containing no malt is, for example, 0.5 ⁇ g / l or less.
  • Example 1 A non-fermented beer taste beverage 1 (“Style Free Perfect” (trade name) manufactured by Asahi Breweries, Ltd., alcohol content: 6%, sweetness: 0, ATHP concentration: 0.0 ⁇ g / l) was prepared.
  • the method for determining the sweetness and ATHP concentration of the non-fermented beer taste beverage 1 is as follows.
  • LC / MS / MS (3200QTRAP manufactured by AB-SCIEX) was used, and the columns were separated using ACQUITY UPLC BEH C18 1.7 ⁇ m, 2.1 ⁇ 100 mm (waters).
  • the mobile phase conditions were liquid A: 0.1% formic acid water, liquid B: 0.1% formic acid acetonitrile, (B%, t): (10%, 8 min), (28%, 11 min), (70%).
  • Acesulfame K is 162 ⁇ 82 (collision energy: -18V), sucralose 395 ⁇ 359 (collision energy: -20 (V)), aspartame 293 ⁇ 261 (collision energy: -16 (V)). ) was analyzed. Quantification was performed using a calibration curve prepared by adding a standard product, and the sweetness was calculated as the sum of the products of the concentration of each sweet component (mg / l) and the known sweetness value.
  • ⁇ ATHP analysis method> To 20 g of beer-taste beverage, 50 ⁇ L of an internal standard solution (4 ⁇ g / mL ATHP stable isotope), 200 ⁇ L of formic acid and 10 mL of distilled water were added and loaded onto OASIS MCX 500 mg / 6 ml (Waters). The column was washed with 5 mL of 1% formic acid water, eluted with 5 mL of 2% ammonia-methanol, the eluate was diluted 2-fold with distilled water, and then analyzed by LC / MS / MS.
  • an internal standard solution 4 ⁇ g / mL ATHP stable isotope
  • OASIS MCX 500 mg / 6 ml Waters.
  • the column was washed with 5 mL of 1% formic acid water, eluted with 5 mL of 2% ammonia-methanol, the eluate was diluted 2-fold with distilled water, and then analyzed by LC
  • LC / MS / MS (5500QTRAP manufactured by AB-SCIEX) was used, and the column was separated using ACQUITY UPLC BEH C18 1.7 ⁇ m, 2.1 ⁇ 100 mm (waters).
  • the mobile phase conditions are liquid A: 10 mM ammonium hydrogencarbonate, liquid B: acetonitrile, (B%, t): (10%, 1 min), (50%, 6 min), ATHP transition is 126 ⁇ 84 (collision). It was analyzed as energy: 23V).
  • the quantification was performed using a calibration curve prepared by adding a standard product.
  • Acesulfame K (“Sanette” manufactured by Kirin Kyowa Foods Co., Ltd., sweetness: 200) and ATHP were added to the non-fermented beer taste beverage 1 to change their contents.
  • the amount of added acesulfame K is converted into a concentration (mg / l), and the value obtained by multiplying this concentration by 200, which is the sweetness of acesulfame K, is the value of the non-fermented beer taste beverage 1.
  • the ATHP concentration of the beverage after the addition was determined by converting the amount of the added ATHP into a concentration ( ⁇ g / l) and adding this concentration to the ATHP concentration of the non-fermented beer taste beverage 1.
  • the evaluation results are shown in Tables 2 and 3.
  • Example 2 As a sweetener, a non-fermented beer-taste beverage is prepared in the same manner as in Example 1 except that Stevia (“Rebaudio J-100” manufactured by Morita Chemical Industry Co., Ltd., sweetness: 360) is used instead of Acesulfame K. It was produced, the sweetness and ATHP concentration were determined, and sensory evaluation was performed. The results are shown in Tables 4 and 5, respectively.
  • Example 3 A non-fermented beer-taste beverage was produced in the same manner as in Example 1 except that sucrose (sweetness: 1) was used instead of acesulfame K as a sweetener, and the sweetness and ATHP concentration were determined and sensory. Evaluation was performed. The results are shown in Tables 6 and 7, respectively.
  • Example 4 As a sweetener, a non-fermented beer-taste beverage is prepared in the same manner as in Example 1 except that glycine (“AHS glycine RC” manufactured by Ajinomoto Healthy Supply Co., Ltd., sweetness 0.9) is used instead of acesulfame K. It was produced, the sweetness and ATHP concentration were determined, and the sensory evaluation was performed. The results are shown in Tables 8 and 9, respectively.
  • Example 4 A non-fermented beer taste beverage 2 (“Dry Zero” (trade name) manufactured by Asahi Breweries, Ltd., alcohol content: 0.00%, sweetness: 5.9, ATHP concentration: 0.0 ⁇ g / l) was prepared.
  • a non-fermented beer-taste beverage is produced in the same manner as in Example 1 except that the non-fermented beer-taste beverage 2 is used instead of the non-fermented beer-taste beverage 1, the sweetness and ATHP concentration are determined, and the sensory evaluation is performed. went. The results are shown in Tables 10 and 11, respectively.

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Abstract

The present invention addresses the problem of providing a nonfermented beer-flavor beverage that has a full body while suppressing sweet aftertaste. The solution to this problem is a nonfermented beer-flavor beverage that includes a sweetener and at least one type of 2-acetyl tetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine, which is a tautomer thereof, wherein the degree of sweetness is 3.0-15.0, and the concentration of the 2-acetyl tetrahydropyridine compound is 0.1 μg/l or more.

Description

非発酵ビールテイスト飲料及びその製造方法Non-fermented beer taste beverage and its manufacturing method
　本発明は非発酵ビールテイスト飲料に関し、特にボディ感が強化された非発酵ビールテイスト飲料に関する。 The present invention relates to a non-fermented beer-taste beverage, and particularly to a non-fermented beer-taste beverage having an enhanced body feeling.
　非発酵ビールテイスト飲料は、ベースとなる飲用液体に、ビールに含まれる香気成分等を含んで構成されるビール香料やホップ香料を含有させることによりビールらしい風味及び味質に仕上げた飲料である。非発酵ビールテイスト飲料は、アルコール含量が１容量％以上であるアルコール飲料であってよく、アルコール含量が１容量％未満であるいわゆるノンアルコール飲料又は低アルコール飲料であってもよい。 The non-fermented beer-taste beverage is a beverage that has a beer-like flavor and taste by incorporating a beer flavor or a hop flavor that is composed of aroma components contained in beer into the base drinking liquid. The non-fermented beer taste beverage may be an alcoholic beverage having an alcohol content of 1% by volume or more, and may be a so-called non-alcoholic beverage or a low-alcohol beverage having an alcohol content of less than 1% by volume.
　非発酵ビールテイスト飲料の製造には発酵工程を必要とせず、発酵装置を必要としない。そのため、非発酵ビールテイスト飲料は低コストで大量生産するのに適している。しかしながら、どのような成分をどれくらいの量で配合すればビールらしい香味を再現できるのかは未だ明確でなく、研究開発の途上である。 The production of non-fermented beer-taste beverages does not require a fermentation process and does not require a fermentation device. Therefore, non-fermented beer-taste beverages are suitable for mass production at low cost. However, it is not yet clear what kind of ingredients should be mixed and in what amount to reproduce the beer-like flavor, and it is still in the process of research and development.
　特許文献１には、実施例１として、ビールに含まれる主要香気成分を分析し、その一つとして、２－アセチル－１－ピロリンを同定したことが記載されている。そして、２－アセチル－１－ピロリンは、ビール様飲料に添加した場合、ナッツ、ポップコーンの香気、ビールらしさを増強したことが記載されている。 Patent Document 1 describes that, as Example 1, the main aroma components contained in beer were analyzed, and 2-acetyl-1-pyrrolin was identified as one of them. It is described that 2-acetyl-1-pyrrolin enhances the aroma and beer-likeness of nuts and popcorn when added to beer-like beverages.
　特許文献２には、２－アセチル－２－チアゾリンを含むビール様飲料用風味改善剤が記載されている。実施例１において、２－アセチル－１－ピロリンは、ビール様飲料に添加した場合、酸味低下、穀物香、ナッツの香気、ビールらしさを増強したことが記載されている。 Patent Document 2 describes a flavor improving agent for beer-like beverages containing 2-acetyl-2-thiazolin. In Example 1, it is described that 2-acetyl-1-pyrroline enhances acidity reduction, grain aroma, nut aroma, and beer-likeness when added to a beer-like beverage.
　非特許文献１に関しては、まず、記載を抜粋し、その後、説明する。
　第３９１頁、下から第１５～１３行、要約
「ＧＣ－ＭＳの技術を使用して、淡色麦芽及び濃色麦芽中のパンのような芳香特性及び非常に低い風味閾値をする数種類の化合物を初めて同定した。」。 Regarding Non-Patent Document 1, first, the description will be excerpted, and then the description will be given.
Page 391, lines 15-13 from bottom, summary "Using GC-MS technology, several compounds with bread-like aroma properties and very low flavor thresholds in light and dark malts. I identified it for the first time. "
　第３９３頁、第６～１７行、序文
「麦芽を焙燥するかまたは麦汁を煮沸する場合、・・・[中略]・・・今までにまだ知られていない焙煎したような、ポップコーンのような、パンのような芳香を有する化合物が生じる。パンのような芳香特性を有する香気物質は、ビールにとって中心的な重要性がある。この香気物質は麦芽中の芳香の主成分であるが、この香気物質は、加熱殺菌された、高温環境で貯蔵した及び劣化したビールにおける悪い芳香の原因となることがある。」 Page 393, lines 6-17, Preface "When roasting malt or boiling wort ... [Omitted] ... Popcorn like roasted, unknown until now Bread-like aroma compounds such as. Bread-like aroma properties are of central importance to beer. This aroma substance is the main component of the aroma in malt. However, this aroma substance can cause a bad aroma in heat-sterilized, hot environment-stored and degraded beer. "
　第４０１頁、第１２～２４行、ビール中のパンのような芳香成分の特性決定
「パンのような悪い芳香成分は、特に、ビールに熱負荷をかけるかまたはビールを不適切に輸送しかつ貯蔵した場合に検出される。高すぎる温度及び長すぎる作用時間での加熱殺菌の場合に、特に際立った「オフフレーバー」の印象が感じられる。図１１は、典型的なパンのような悪い芳香を示す「過剰加熱殺菌された」ビールのガスクロマトグラムを示す。特性決定されたプロリン誘導体とほとんど同等の保持時間を示す、官能特性を有するいくつかのクロマトグラム部分が生じることが認められる。分取ＧＣ、キャピラリー－ＧＣ－ＮＳＤ及びキャピラリー－ＧＣ－ＭＳを用いて、４種の２－アセチルテトラヒドロピリジンを示準成分として特性決定することができた。」 P. 401, pp. 12-24, characterization of aroma components such as bread in beer "Bread-like aroma components in particular put a heat load on the beer or improperly transport the beer. Detected when stored. A particularly pronounced "off-flavor" impression is felt in the case of heat sterilization at too high a temperature and too long an action time. FIG. 11 shows a gas chromatogram of "overheated" beer showing a typical bread-like bad aroma. It is observed that some chromatogram moieties with functional properties are produced that show a retention time almost comparable to that of the characterized proline derivative. Using preparative GC, capillary-GC-NSD and capillary-GC-MS, it was possible to characterize four types of 2-acetyltetrahydropyridines as index components. "
　図１に、非特許文献１の図１１である、典型的なパンのような悪い芳香を示す「過剰加熱殺菌された」ビールのガスクロマトグラムを示す。尚、ここでいう加熱殺菌の条件は、８０℃で０．５～２０時間である（第３９３頁、下から第１９～１８行）。このように高温で長時間加熱した場合、ビールは熱劣化する。 FIG. 1 shows a gas chromatogram of “overheated” beer, which is FIG. 11 of Non-Patent Document 1, showing a typical bread-like bad aroma. The conditions for heat sterilization here are 0.5 to 20 hours at 80 ° C. (page 393, lines 19 to 18 from the bottom). When heated at such a high temperature for a long time, the beer is thermally deteriorated.
　非特許文献１には、要するに、（１）麦芽を加熱した場合に、ポップコーンのような、パンのような芳香を有する化合物が生じること、（２）上記芳香は、熱負荷をかけたために劣化したビールに感じられる「オフフレーバー」、即ち、異臭であること、及び（３）上記オフフレーバーの分析結果を図１１のガスクロマトグラムに示すこと、が記載されている。 In Non-Patent Document 1, in short, (1) a compound having a bread-like aroma such as popcorn is produced when malt is heated, and (2) the above-mentioned aroma deteriorates due to a heat load. It is described that the "off-flavour" felt in the malted beer, that is, the off-flavor, and (3) the analysis result of the off-flavour is shown in the gas chromatogram of FIG.
　ここに図１として示すが、非特許文献１の図１１には、オフフレーバーの分析結果として、２－アセチル－３，４，５，６－テトラヒドロピリジン及び２－アセチル－１，４，５，６－テトラヒドロピリジン等が示されている。 Although shown here as FIG. 1, FIG. 11 of Non-Patent Document 1 shows 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,5 as off-flavor analysis results. 6-Tetrahydropyridine and the like are shown.
ＷＯ２０１４／１１９０６５号WO2014 / 119065 特開２０１６－８６７９２号公報Japanese Unexamined Patent Publication No. 2016-86792
　非発酵ビールテイスト飲料では、発酵過程で生成する成分の種類及び組成が完全には再現されず、発酵ビールテイスト飲料に比べて、ボディ感が弱くなる問題がある。ボディ感とは、飲用者に「濃厚感」又は「重厚感」を伴う飲用感覚を与える性質をいう。ボディ感は、「コク」、「深み」または「厚み」等とも表現される味質を含む飲用感覚である。 In non-fermented beer-taste beverages, the types and compositions of the components produced in the fermentation process are not completely reproduced, and there is a problem that the body feeling is weaker than in fermented beer-taste beverages. The body sensation refers to the property of giving the drinker a drinking sensation accompanied by a "rich feeling" or a "deep feeling". The body sensation is a drinking sensation including taste quality that is also expressed as "richness", "depth" or "thickness".
　飲食物のコクは、一般に、甘味を増大させることで強化することができる。非発酵ビールテイスト飲料の製造には、従来から、例えば、甘味料が使用され、そのことで、一定程度のボディ感が付与されている。但し、ボディ感の強弱等の飲用感覚は、味覚だけでなく、嗅覚及び触覚等他の官能の作用に依存して変化するものである。 The richness of food and drink can generally be enhanced by increasing the sweetness. Conventionally, for example, sweeteners have been used in the production of non-fermented beer-taste beverages, thereby giving a certain degree of body feeling. However, the drinking sensation such as the strength of the body sensation changes depending not only on the taste but also on the action of other sensualities such as the sense of smell and the sense of touch.
　一方で、甘味料を使用して非発酵ビールテイスト飲料のボディ感を増強した場合、その甘味も強くなり、飲用後に甘味が残存するようになり、ビールに特有なキレ感に悪影響を与える問題がある。 On the other hand, when the body feeling of a non-fermented beer-taste beverage is enhanced by using a sweetener, the sweetness becomes stronger and the sweetness remains after drinking, which has a problem of adversely affecting the sharpness peculiar to beer. be.
　本発明は、上記課題を解決するものであり、その目的とするところは、十分なボディ感を有しながら、飲料後に残る甘味が抑制された非発酵ビールテイスト飲料を提供することにある。 The present invention solves the above-mentioned problems, and an object of the present invention is to provide a non-fermented beer-taste beverage having a sufficient body feeling and suppressing the sweetness remaining after the beverage.
　本発明は、２－アセチル－３，４，５，６－テトラヒドロピリジン及びその互変異性体である２－アセチル－１，４，５，６－テトラヒドロピリジンから成る群から選択される少なくとも一種の２－アセチルテトラヒドロピリジン化合物及び甘味料を含み、
　甘味度が３．０～１５．０であり、
　前記２－アセチルテトラヒドロピリジン化合物の濃度が０．１μｇ／ｌ以上である、非発酵ビールテイスト飲料を提供する。 The present invention is at least one selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer 2-acetyl-1,4,5,6-tetrahydropyridine. Contains 2-acetyltetrahydropyridine compounds and sweeteners
The sweetness is 3.0 to 15.0,
A non-fermented beer-taste beverage having a concentration of the 2-acetyltetrahydropyridine compound of 0.1 μg / l or more is provided.
　ある一形態においては、前記２－アセチルテトラヒドロピリジン化合物の濃度が２００．０μｇ／ｌ以下である。 In one embodiment, the concentration of the 2-acetyltetrahydropyridine compound is 200.0 μg / l or less.
　ある一形態においては、前記２－アセチルテトラヒドロピリジン化合物の濃度が０．５μｇ／ｌ以上である。 In one form, the concentration of the 2-acetyltetrahydropyridine compound is 0.5 μg / l or more.
　ある一形態においては、前記非発酵ビールテイスト飲料は、原料として麦芽を含まない。 In one form, the non-fermented beer-taste beverage does not contain malt as a raw material.
　ある一形態においては、前記非発酵ビールテイスト飲料は、甘味度が１０．０以下である。 In one form, the non-fermented beer-taste beverage has a sweetness of 10.0 or less.
　ある一形態においては、前記２－アセチルテトラヒドロピリジン化合物は、添加された香料に由来するものである。 In one form, the 2-acetyltetrahydropyridine compound is derived from the added fragrance.
　また、本発明は、甘味料を含み、甘味度３．０～１５．０の非発酵ビールテイスト飲料に、２－アセチル－３，４，５，６－テトラヒドロピリジン及びその互変異性体である２－アセチル－１，４，５，６－テトラヒドロピリジンから成る群から選択される少なくとも一種の２－アセチルテトラヒドロピリジン化合物を、その濃度が０．１μｇ／ｌ以上になる量で添加する工程を包含する、非発酵ビールテイスト飲料の製造方法を提供する。 Further, the present invention is a non-fermented beer-taste beverage containing a sweetener and having a sweetness of 3.0 to 15.0, 2-acetyl-3,4,5,6-tetrahydropyridine and its tautovariant. Including the step of adding at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-1,4,5,6-tetrahydropyridine in an amount such that the concentration becomes 0.1 μg / l or more. Provides a method for producing a non-fermented beer-taste beverage.
　また、本発明は、甘味料を含み、甘味度３．０～１５．０の非発酵ビールテイスト飲料に、２－アセチル－３，４，５，６－テトラヒドロピリジン及びその互変異性体である２－アセチル－１，４，５，６－テトラヒドロピリジンから成る群から選択される少なくとも一種の２－アセチルテトラヒドロピリジン化合物を、その濃度が０．１μｇ／ｌ以上になる量で添加する工程を包含する、非発酵ビールテイスト飲料のボディ感を強化し、飲用後に残る甘味を抑制する方法を提供する。 Further, the present invention is a non-fermented beer-taste beverage containing a sweetener and having a sweetness of 3.0 to 15.0, 2-acetyl-3,4,5,6-tetrahydropyridine and its tautovariant. Including the step of adding at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-1,4,5,6-tetrahydropyridine in an amount such that the concentration becomes 0.1 μg / l or more. Provided is a method for enhancing the body feeling of a non-fermented beer-taste beverage and suppressing the sweetness remaining after drinking.
　本発明によれば、十分なボディ感を有しながら、飲料後に残る甘味が抑制された非発酵ビールテイスト飲料が提供される。 According to the present invention, there is provided a non-fermented beer-taste beverage in which the sweetness remaining after the beverage is suppressed while having a sufficient body feeling.
非特許文献１の図１１である、典型的なパンのような悪い芳香を示す「過剰加熱殺菌された」ビールのガスクロマトグラムである。FIG. 11 of Non-Patent Document 1 is a gas chromatogram of "overheated" beer showing a typical bread-like bad aroma.
＜甘味料＞
　本発明の非発酵ビールテイスト飲料に含まれる甘味料は、食品に甘味を付ける目的で使用される調味料である。甘味料には、天然甘味料及び人工甘味料が含まれる。甘味料の具体例には、例えば、ブドウ糖、果糖、麦芽糖、ショ糖、オリゴ糖、砂糖、蜂蜜、メープルシロップ、アガベシロップ、パームシュガー、モラセス、水飴、ブドウ糖果糖液糖、ステビア、キシリトール、ソルビトール、甘草抽出物、羅漢果抽出物、トレハロース、マルチトール、パラチノース、ソーマチン、グリセリン、クルクリン、モネリン、モナチン、エリトリトール、ヘルナンドゥルシン、アスパルテーム、ネオテーム、アラニン、グリシン、アドバンテーム、アセスルファムＫ、スクラロース及びサッカリンなどが挙げられる。ショ糖、ステビア、アセスルファムＫは、非発酵ビールテイスト飲料等の飲料によく用いられ、本発明においても好ましく用いることができる。また、グリシンは、甘味を示すアミノ酸であるが、睡眠の質を高める効果や抗菌作用を有し、好ましく用いることができる。 <Sweetener>
The sweetener contained in the non-fermented beer-taste beverage of the present invention is a seasoning used for the purpose of sweetening food. Sweeteners include natural and artificial sweeteners. Specific examples of sweeteners include, for example, glucose, fructose, malt sugar, sucrose, oligosaccharide, sugar, honey, maple syrup, agave syrup, palm sugar, moraces, water candy, glucose fructose liquid sugar, stevia, xylitol, sorbitol, etc. Sweetener extract, Rakan fruit extract, trehalose, multitoll, palatinose, somatin, glycerin, curculin, monerin, monatin, erythritol, hernandursin, aspartame, neotheme, alanine, glycine, advantheme, acesulfam K, sucralose and saccharin, etc. Can be mentioned. Sucrose, stevia, and acesulfame K are often used in beverages such as non-fermented beer-taste beverages, and can also be preferably used in the present invention. Glycine, which is an amino acid showing sweetness, has an effect of improving sleep quality and an antibacterial effect, and can be preferably used.
　非発酵ビールテイスト飲料に甘味料を含ませることで、非発酵ビールテイスト飲料のコクが強化され、ボディ感が付与される。甘味料は、非発酵ビールテイスト飲料の甘味度が３．０～１５．０になる量で含有させる。非発酵ビールテイスト飲料の甘味度が３．０未満であると、ボディ感が不十分になり、１５．０を超えると飲用後に残る甘味が強くなる。非発酵ビールテイスト飲料の甘味度は、好ましくは４．０～１０．０であり、より好ましくは５．０～８．０である。 By adding a sweetener to the non-fermented beer-taste beverage, the richness of the non-fermented beer-taste beverage is strengthened and a body feeling is given. The sweetener is contained in an amount that makes the sweetness of the non-fermented beer-taste beverage 3.0 to 15.0. If the sweetness of the non-fermented beer-taste beverage is less than 3.0, the body feeling becomes insufficient, and if it exceeds 15.0, the sweetness remaining after drinking becomes stronger. The sweetness of the non-fermented beer-taste beverage is preferably 4.0 to 10.0, and more preferably 5.0 to 8.0.
　甘味度とは、甘味の強さを示す尺度である。スクロースが標準物質として使用され、任意の濃度のスクロースと同等の甘味強度を示す濃度の比率あるいは同条件で求めたスクロースの閾値との比率から判定される。飲料の甘味度は、当該飲料に含まれる各甘味物質の濃度（ｍｇ／ｌ）と甘味度の積の総和として求められる。 The degree of sweetness is a measure of the strength of sweetness. Sucrose is used as a standard substance, and is determined from the ratio of concentrations showing sweetness intensity equivalent to that of sucrose at an arbitrary concentration or the ratio with the threshold value of sucrose obtained under the same conditions. The sweetness of a beverage is determined as the sum of the product of the concentration (mg / l) of each sweet substance contained in the beverage and the sweetness.
　その際、スクロースの甘味度を１とし、各甘味物質の甘味度は、公知の値（前橋健二：甘味の基礎知識、日本醸造協会誌（２０１１）、第１０６巻　第１２号、ｐ８１８－８２５、マクマリー有機化学（第７版）９８８頁、精糖工業会「甘味料の総覧」砂糖のあれこれ、など）を使用することができる。甘味物質の甘味度の例を表１に示す。 At that time, the sweetness of sucrose is set to 1, and the sweetness of each sweet substance is a known value (Kenji Maehashi: Basic knowledge of sweetness, Journal of the Brewing Society of Japan (2011), Vol. 106, No. 12, p818-825, McMurray Organic Chemistry (7th Edition), p. 988, "Summary of Sweeteners" by the Brewing Society of Japan, sugars and so on, etc.) can be used. Table 1 shows an example of the sweetness of a sweet substance.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
＜２－アセチルテトラヒドロピリジン化合物＞
　本発明の非発酵ビールテイスト飲料に含まれる２－アセチルテトラヒドロピリジン化合物、即ち、２－アセチル－３，４，５，６－テトラヒドロピリジン及び２－アセチル－１，４，５，６－テトラヒドロピリジンは、香気成分である。それゆえ、これらを使用することで非発酵ビールテイスト飲料の味質は大きく変化しない。 <2-Acetyltetrahydropyridine compound>
The 2-acetyltetrahydropyridine compound contained in the non-fermented beer-taste beverage of the present invention, that is, 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine , Aroma component. Therefore, the taste quality of non-fermented beer-taste beverages does not change significantly by using these.
　２－アセチル－３，４，５，６－テトラヒドロピリジンと２－アセチル－１，４，５，６－テトラヒドロピリジンとは互変異性体である。従って、２－アセチル－３，４，５，６－テトラヒドロピリジンを、甘味料を含む非発酵ビールテイスト飲料に添加した場合、該非発酵ビールテイスト飲料には、一般に、２－アセチル－３，４，５，６－テトラヒドロピリジン及び２－アセチル－１，４，５，６－テトラヒドロピリジンが両方とも含まれる。それらの存在比率は、周囲のｐＨ環境等に依存して決定される。 2-Acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine are tautomers. Therefore, when 2-acetyl-3,4,5,6-tetrahydropyridine is added to a non-fermented beer-taste beverage containing a sweetener, the non-fermented beer-taste beverage generally contains 2-acetyl-3,4,4. Both 5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine are included. Their abundance ratio is determined depending on the ambient pH environment and the like.
　本明細書では、前記２－アセチルテトラヒドロピリジン化合物を、以下「ＡＴＨＰ」と記載することがある。ＡＴＨＰは、香料として市販されているものを使用してよい。 In the present specification, the 2-acetyltetrahydropyridine compound may be hereinafter referred to as "ATHP". As ATHP, those commercially available as a fragrance may be used.
　ＡＴＨＰを非発酵ビールテイスト飲料に含ませることで、非発酵ビールテイスト飲料の飲用後に残る甘味が抑制され、ボディ感が強化される。ＡＴＨＰの含有量は、対象とする甘味を抑制する非発酵ビールテイスト飲料の種類又は目標とする甘味レベルを考慮して適宜調節する。ＡＴＨＰは、例えば、ＡＴＨＰを含む香料を添加して非発酵ビールテイスト飲料に含ませることができる。 By including ATHP in the non-fermented beer-taste beverage, the sweetness remaining after drinking the non-fermented beer-taste beverage is suppressed, and the body feeling is enhanced. The content of ATHP is appropriately adjusted in consideration of the type of non-fermented beer-taste beverage that suppresses the target sweetness or the target sweetness level. ATHP can be included in a non-fermented beer-taste beverage, for example, by adding a flavor containing ATHP.
　一般には、ＡＴＨＰは、非発酵ビールテイスト飲料のＡＴＨＰの濃度が０．１～２００μｇ／ｌになる量で、非発酵ビールテイスト飲料に含有させる。非発酵ビールテイスト飲料のＡＴＨＰの濃度が０．１μｇ／ｌ未満であると、飲用後に甘味を感じ易くなり、２００μｇ／ｌを超えると、ＡＴＨＰ由来の香りが強くなり、全体の風味のバランスが悪くなる。飲用後甘味を抑制する効果は、ＡＴＨＰの濃度を２００μｇ／ｌを超えて増大させても大きく変化しない。また、ＡＴＨＰの濃度が１ｐｐｍを超えて増大すると、非特許文献１に記載されている通り、加熱したパン様のオフフレーバーが感じられることがある。非発酵ビールテイスト飲料のＡＴＨＰ濃度は、好ましくは０．５～１００μｇ／ｌであり、より好ましくは１．０～８０μｇ／ｌであり、更に好ましくは４～５０μｇ／ｌである。 Generally, ATHP is contained in a non-fermented beer-taste beverage in an amount such that the concentration of ATHP in the non-fermented beer-taste beverage is 0.1 to 200 μg / l. If the concentration of ATHP in the non-fermented beer-taste beverage is less than 0.1 μg / l, the sweetness is easily felt after drinking, and if it exceeds 200 μg / l, the aroma derived from ATHP becomes stronger and the overall flavor balance is poor. Become. The effect of suppressing sweetness after drinking does not change significantly even if the concentration of ATHP is increased by more than 200 μg / l. Further, when the concentration of ATHP increases beyond 1 ppm, a heated bread-like off-flavor may be felt as described in Non-Patent Document 1. The ATHP concentration of the non-fermented beer-taste beverage is preferably 0.5 to 100 μg / l, more preferably 1.0 to 80 μg / l, and further preferably 4 to 50 μg / l.
＜非発酵ビールテイスト飲料＞
　ＡＴＨＰを含ませる非発酵ビールテイスト飲料は、製造の過程に発酵を行っておらず、甘味料を含み、ビールを想起させる風味を示す飲料である。ＡＴＨＰを含ませる非発酵ビールテイスト飲料の具体例には、例えば、アルコール飲料として、発泡酒、雑酒、リキュール類及びスピリッツ類が挙げられ、ノンアルコール飲料として、アルコール含有量が１．０体積％未満の低アルコール飲料及び炭酸飲料が挙げられる。ビールテイスト低アルコール飲料、及びビールテイスト炭酸飲料は、飲用時にアルコールによる刺激がないために、コク及びボディ感を感じにくい。そのため、これらは、ＡＴＨＰを含有させる非発酵ビールテイスト飲料に適している。 <Non-fermented beer taste beverage>
The non-fermented beer-taste beverage containing ATHP is a beverage that is not fermented in the manufacturing process, contains a sweetener, and has a flavor reminiscent of beer. Specific examples of non-fermented beer-taste beverages containing ATHP include foamed liquors, miscellaneous liquors, liqueurs and spirits as alcoholic beverages, and 1.0% by volume of alcohol content as non-alcoholic beverages. Less than low alcoholic beverages and carbonated beverages are included. Beer-taste low-alcohol beverages and beer-taste carbonated beverages do not feel the richness and body feeling because they are not stimulated by alcohol when they are drunk. Therefore, these are suitable for non-fermented beer-taste beverages containing ATHP.
　非発酵ビールテイスト飲料は、例えば、次の方法によって製造される。即ち、麦芽等のデンプン質原料を糖化して糖溶液を得る。糖溶液と、甘味料、香料、穀物エキス、食物繊維、苦味料、色素、ホップ等の副原料、及び要すればアルコールとを混合して調合液を得る。糖溶液に、各原料を混合する順番は特に限定されるものではない。次いで、調合液に炭酸ガスを添加する。炭酸ガスの添加は、常法により行うことができる。例えば、調合工程により得られた調合液、及び炭酸水を混合してよく、調合工程により得られた調合液に炭酸ガスを直接加えて溶け込ませてもよい。 The non-fermented beer-taste beverage is produced, for example, by the following method. That is, a starchy raw material such as malt is saccharified to obtain a sugar solution. A mixed solution is obtained by mixing a sugar solution with auxiliary raw materials such as sweeteners, flavors, grain extracts, dietary fiber, bitterness agents, pigments, hops, and alcohol if necessary. The order in which each raw material is mixed with the sugar solution is not particularly limited. Next, carbon dioxide gas is added to the formulation. Carbon dioxide gas can be added by a conventional method. For example, the compounding solution obtained in the compounding step and the carbonated water may be mixed, and carbon dioxide gas may be directly added to the compounding solution obtained in the compounding step to dissolve the mixture.
　糖溶液は、必要に応じて麦芽等の粉砕物等と、必要に応じて、麦、米、コーンスターチ等のデンプン質原料に温水を加えて混合・加温し、主に麦芽の酵素を利用してデンプン質を好ましくは麦芽糖等に糖化させて製造する。麦芽の粉砕物、麦、米やコーンスターチ等のデンプン質等の原料は、従来のビールテイスト飲料を製造する場合に、通常用いられるものを、通常用いられる量で用いればよい。 The sugar solution is mixed and heated by adding warm water to crushed products such as malt and starchy raw materials such as wheat, rice and cornstarch as needed, and mainly using malt enzymes. The starch is preferably produced by saccharifying it with maltose or the like. As the raw materials such as crushed malt, wheat, starch such as rice and cornstarch, those usually used in the production of a conventional beer-taste beverage may be used in an amount usually used.
　麦芽を含むデンプン質原料の糖溶液は、青臭い不快臭を示すことがある。そのため、固形デンプン質原料の全量に対する麦芽の使用比率が６６質量％以下であることが好ましく、５０質量％以下であることがより好ましく、２５質量％以下であることがさらに好ましく、麦芽を原料として使用していないことが特に好ましい。なお、麦芽使用比率は、酒税法の規定に則り測定される。麦芽以外のデンプン質原料から糖溶液を調製する場合、デンプン質原料に温水を加えた後、アミラーゼを含む組成物を添加することが好ましい。 The sugar solution of starchy raw material containing malt may show a greenish and unpleasant odor. Therefore, the ratio of malt used to the total amount of solid starchy raw material is preferably 66% by mass or less, more preferably 50% by mass or less, further preferably 25% by mass or less, and using malt as a raw material. It is particularly preferable not to use it. The malt usage ratio is measured in accordance with the provisions of the Liquor Tax Law. When preparing a sugar solution from a starchy raw material other than malt, it is preferable to add warm water to the starchy raw material and then add a composition containing amylase.
　麦芽を使用しないか、２５質量％未満の麦芽使用比率を有する非発酵ビール様飲料の具体例として、低糖質発泡酒等の低糖質ビールテイスト飲料がある。例えば、非発酵低糖質ビールテイスト飲料を製造する等の場合には、糖溶液を使用せず、その代わりに原料水を使用して調合液を製造してもよい。 Specific examples of non-fermented beer-like beverages that do not use malt or have a malt usage ratio of less than 25% by mass include low-carbohydrate beer-taste beverages such as low-carbohydrate low-malt beer. For example, in the case of producing a non-fermented low-carbohydrate beer-taste beverage, a preparation solution may be produced by using raw material water instead of using a sugar solution.
　非発酵ビールテイスト飲料にＡＴＨＰを添加する場合、そのタイミングに制限はなく、非発酵ビールテイスト飲料の製造方法における適当な工程で添加することができる。ただし、添加する工程が前工程であればあるほど、該化合物群の各成分の濃度の消長が考えられるため、後工程で添加することが望ましい。ＡＴＨＰは、例えば、製造された非発酵ビールテイスト飲料に添加してもよい。 When ATHP is added to a non-fermented beer-taste beverage, the timing is not limited, and the ATHP can be added at an appropriate step in the method for producing a non-fermented beer-taste beverage. However, the more the step of adding is the previous step, the more the concentration of each component of the compound group can be considered to fluctuate, so that it is desirable to add the compound in the subsequent step. ATHP may be added, for example, to the produced non-fermented beer-taste beverage.
　ＡＴＨＰを含ませる非発酵ビールテイスト飲料は、麦芽などに由来するＡＴＨＰを含むものであってよい。麦芽を含む市販の非発酵ビールテイスト飲料の該化合物群の濃度は例えば３．０～４．０μｇ／ｌである。一方、麦芽を含まない非発酵ビールテイスト飲料の該化合物群の濃度は、例えば０．５μｇ／ｌ以下である。 The non-fermented beer-taste beverage containing ATHP may contain ATHP derived from malt or the like. The concentration of the compound group in a commercially available non-fermented beer-taste beverage containing malt is, for example, 3.0 to 4.0 μg / l. On the other hand, the concentration of the compound group of the non-fermented beer-taste beverage containing no malt is, for example, 0.5 μg / l or less.
　以下の実施例によって本発明を更に具体的に説明するが、本発明はこれらに限定されない。 The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.
　＜実施例１＞
　非発酵ビールテイスト飲料１（アサヒビール社製「スタイルフリーパーフェクト」（商品名）、アルコール度数：６％、甘味度：０、ＡＴＨＰ濃度：０．０μｇ／ｌ）を準備した。非発酵ビールテイスト飲料１の甘味度及びＡＴＨＰ濃度の決定方法は次の通りである。 <Example 1>
A non-fermented beer taste beverage 1 (“Style Free Perfect” (trade name) manufactured by Asahi Breweries, Ltd., alcohol content: 6%, sweetness: 0, ATHP concentration: 0.0 μg / l) was prepared. The method for determining the sweetness and ATHP concentration of the non-fermented beer taste beverage 1 is as follows.
　＜甘味料分析法＞
　ビールテイスト飲料を蒸留水を用いて２０倍に希釈し、ＬＣ／ＭＳ／ＭＳにて分析した。ＬＣ／ＭＳ／ＭＳ（ＡＢ－ＳＣＩＥＸ社製３２００ＱＴＲＡＰ）を使用し、カラムはＡＣＱＵＩＴＹ　ＵＰＬＣ　ＢＥＨ　Ｃ１８　１．７μｍ、２．１×１００mm（ｗａｔｅｒｓ）を用いて分離した。移動相条件はＡ液：０．１％ギ酸水、Ｂ液：０．１％ギ酸アセトニトリルにて、（Ｂ％，ｔ）：（１０％、８ｍｉｎ）、（２８％、１１ｍｉｎ）、（７０％、１８ｍｉｎ）で、アセスルファムＫのトラジションは１６２→８２（コリジョンエナジー：－１８Ｖ）、スクラロース３９５→３５９（コリジョンエナジー：－２０（Ｖ））、アスパルテーム２９３→２６１（コリジョンエナジー：－１６（Ｖ））の条件で分析した。標準品を添加して作成した検量線を使用して定量を行って、各甘味成分の濃度（ｍｇ／ｌ）と公知の甘味度の値の積の総和として、甘味度を算出した。 <Sweetener analysis method>
Beer-taste beverages were diluted 20-fold with distilled water and analyzed by LC / MS / MS. LC / MS / MS (3200QTRAP manufactured by AB-SCIEX) was used, and the columns were separated using ACQUITY UPLC BEH C18 1.7 μm, 2.1 × 100 mm (waters). The mobile phase conditions were liquid A: 0.1% formic acid water, liquid B: 0.1% formic acid acetonitrile, (B%, t): (10%, 8 min), (28%, 11 min), (70%). , 18 min), the transition of Acesulfame K is 162 → 82 (collision energy: -18V), sucralose 395 → 359 (collision energy: -20 (V)), aspartame 293 → 261 (collision energy: -16 (V)). ) Was analyzed. Quantification was performed using a calibration curve prepared by adding a standard product, and the sweetness was calculated as the sum of the products of the concentration of each sweet component (mg / l) and the known sweetness value.
　＜ＡＴＨＰ分析法＞
　２０ｇのビールテイスト飲料に５０μＬの内部標準溶液（４μｇ／ｍＬのＡＴＨＰ安定同位体）及び、２００μＬのギ酸及び１０ｍＬの蒸留水を加え、ＯＡＳＩＳ　ＭＣＸ　５００ｍｇ／６ｍｌ（Ｗａｔｅｒｓ）へ負荷した。
　５ｍＬの１％ギ酸水で、カラムを洗浄後、５ｍＬの２％アンモニア－メタノールで溶出し、溶出液を蒸留水で２倍希釈したのち、ＬＣ／ＭＳ／ＭＳにて分析した。 <ATHP analysis method>
To 20 g of beer-taste beverage, 50 μL of an internal standard solution (4 μg / mL ATHP stable isotope), 200 μL of formic acid and 10 mL of distilled water were added and loaded onto OASIS MCX 500 mg / 6 ml (Waters).
The column was washed with 5 mL of 1% formic acid water, eluted with 5 mL of 2% ammonia-methanol, the eluate was diluted 2-fold with distilled water, and then analyzed by LC / MS / MS.
　ＬＣ／ＭＳ／ＭＳ（ＡＢ－ＳＣＩＥＸ社製５５００ＱＴＲＡＰ）を使用し、カラムはＡＣＱＵＩＴＹ　ＵＰＬＣ　ＢＥＨ　Ｃ１８　１．７μｍ、２．１×１００mm（ｗａｔｅｒｓ）を用いて分離した。移動相条件はＡ液：１０ｍＭ炭酸水素アンモニウム、Ｂ液：アセトニトリルにて、（Ｂ％，ｔ）：（１０％、１ｍｉｎ）、（５０％、６ｍｉｎ）、ＡＴＨＰのトラジションは１２６→８４（コリジョンエナジー：２３Ｖ）として分析した。定量は、標準品を添加して作成した検量線を使用して行った。 LC / MS / MS (5500QTRAP manufactured by AB-SCIEX) was used, and the column was separated using ACQUITY UPLC BEH C18 1.7 μm, 2.1 × 100 mm (waters). The mobile phase conditions are liquid A: 10 mM ammonium hydrogencarbonate, liquid B: acetonitrile, (B%, t): (10%, 1 min), (50%, 6 min), ATHP transition is 126 → 84 (collision). It was analyzed as energy: 23V). The quantification was performed using a calibration curve prepared by adding a standard product.
　非発酵ビールテイスト飲料１に対してアセスルファムＫ（キリン協和フーズ(株)製「サネット」、甘味度：２００）及びＡＴＨＰを添加して、これらの含有量を変化させた。添加後の飲料の甘味度は、添加したアセスルファムＫの量を濃度（ｍｇ／ｌ）に換算し、この濃度にアセスルファムＫの甘味度である２００を乗じた値を、非発酵ビールテイスト飲料１の甘味度に加えることで決定した。添加後の飲料のＡＴＨＰ濃度は、添加したＡＴＨＰの量を濃度（μｇ／ｌ）に換算し、この濃度を、非発酵ビールテイスト飲料１のＡＴＨＰ濃度に加えることで決定した。 Acesulfame K (“Sanette” manufactured by Kirin Kyowa Foods Co., Ltd., sweetness: 200) and ATHP were added to the non-fermented beer taste beverage 1 to change their contents. For the sweetness of the beverage after addition, the amount of added acesulfame K is converted into a concentration (mg / l), and the value obtained by multiplying this concentration by 200, which is the sweetness of acesulfame K, is the value of the non-fermented beer taste beverage 1. Determined by adding to the sweetness. The ATHP concentration of the beverage after the addition was determined by converting the amount of the added ATHP into a concentration (μg / l) and adding this concentration to the ATHP concentration of the non-fermented beer taste beverage 1.
　次いで、製造した非発酵ビールテイスト飲料の官能評価を行った。評価項目は、飲料後甘味の抑制、及びボディ感の強化とした。３名のビール類の専門評価者が各非発酵ビールテイスト飲料を試飲し、以下の評価基準に基づいて採点した。３名の評価者の官能評点の平均値を評価点とした。評価結果を表２及び表３に示す。 Next, the sensory evaluation of the manufactured non-fermented beer-taste beverage was performed. The evaluation items were suppression of sweetness after drinking and enhancement of body feeling. Three professional beer evaluators tasted each non-fermented beer-taste beverage and scored it based on the following evaluation criteria. The average value of the sensory scores of the three evaluators was used as the evaluation score. The evaluation results are shown in Tables 2 and 3.
　評価基準：飲料後甘味の抑制
評点
１　：感じない（対照と差なし）
２　：やや効果を感じる
３　：効果を感じる
４　：やや強く効果を感じる
５　：強く効果を感じる
６　：とても強く効果を感じる
７　：非常に強く効果を感じる Evaluation criteria: Suppression of post-drink sweetness Score 1: Not felt (no difference from control)
2: Feel the effect a little 3: Feel the effect 4: Feel the effect a little strongly 5: Feel the effect strongly 6: Feel the effect very strongly 7: Feel the effect very strongly
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表２の評価結果から、甘味度が３～１５の試料において、ＡＴＨＰ濃度が０．１μｇ／ｌ以上、特に０．５μｇ／ｌ以上である場合に、飲料後甘味が抑制されることが理解される。 From the evaluation results in Table 2, it is understood that the post-drink sweetness is suppressed when the ATHP concentration is 0.1 μg / l or more, particularly 0.5 μg / l or more in the sample having a sweetness degree of 3 to 15. To.
　評価基準：ボディ感の強化
評点
１　：非常に弱い
７　：非常に強い Evaluation criteria: Strengthening body feeling Score 1: Very weak 7: Very strong
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表３の評価結果から、甘味度が３～１５の試料において、ＡＴＨＰ濃度が０．１μｇ／ｌ以上、特に０．５μｇ／ｌ以上である場合に、ボディ感が強化されることが理解される。 From the evaluation results in Table 3, it is understood that in the samples having a sweetness of 3 to 15, the body feeling is enhanced when the ATHP concentration is 0.1 μg / l or more, particularly 0.5 μg / l or more. ..
　＜実施例２＞
　甘味料として、アセスルファムＫの代わりにステビア（守田化学工業（株）製「レバウディオＪ－１００」、甘味度：３６０）を使用すること以外は実施例１と同様にして、非発酵ビールテイスト飲料を製造し、甘味度及びＡＴＨＰ濃度を決定し、官能評価を行った。その結果を表４及び表５にそれぞれ示す。 <Example 2>
As a sweetener, a non-fermented beer-taste beverage is prepared in the same manner as in Example 1 except that Stevia (“Rebaudio J-100” manufactured by Morita Chemical Industry Co., Ltd., sweetness: 360) is used instead of Acesulfame K. It was produced, the sweetness and ATHP concentration were determined, and sensory evaluation was performed. The results are shown in Tables 4 and 5, respectively.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　表４の評価結果から、甘味度が３～１５の試料において、ＡＴＨＰ濃度が０．１μｇ／ｌ以上、特に０．５μｇ／ｌ以上である場合に、飲料後甘味が抑制されることが理解される。 From the evaluation results in Table 4, it is understood that the post-drink sweetness is suppressed when the ATHP concentration is 0.1 μg / l or more, particularly 0.5 μg / l or more in the sample having a sweetness degree of 3 to 15. To.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　表５の評価結果から、甘味度が３～１５の試料において、ＡＴＨＰ濃度が０．１μｇ／ｌ以上、特に０．５μｇ／ｌ以上である場合に、ボディ感が強化されることが理解される。 From the evaluation results in Table 5, it is understood that in the sample having a sweetness of 3 to 15, the body feeling is enhanced when the ATHP concentration is 0.1 μg / l or more, particularly 0.5 μg / l or more. ..
＜実施例３＞
　甘味料として、アセスルファムＫの代わりにショ糖（甘味度：１）を使用すること以外は実施例１と同様にして、非発酵ビールテイスト飲料を製造し、甘味度及びＡＴＨＰ濃度を決定し、官能評価を行った。その結果を表６及び表７にそれぞれ示す。 <Example 3>
A non-fermented beer-taste beverage was produced in the same manner as in Example 1 except that sucrose (sweetness: 1) was used instead of acesulfame K as a sweetener, and the sweetness and ATHP concentration were determined and sensory. Evaluation was performed. The results are shown in Tables 6 and 7, respectively.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　表６の評価結果から、甘味度が３～１５の試料において、ＡＴＨＰ濃度が０．１μｇ／ｌ以上、特に０．５μｇ／ｌ以上である場合に、飲料後甘味が抑制されることが理解される。 From the evaluation results in Table 6, it is understood that the post-drink sweetness is suppressed when the ATHP concentration is 0.1 μg / l or more, particularly 0.5 μg / l or more in the sample having a sweetness degree of 3 to 15. To.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　表７の評価結果から、甘味度が３～１５の試料において、ＡＴＨＰ濃度が０．１μｇ／ｌ以上、特に０．５μｇ／ｌ以上である場合に、ボディ感が強化されることが理解される。 From the evaluation results in Table 7, it is understood that in the sample having a sweetness of 3 to 15, the body feeling is enhanced when the ATHP concentration is 0.1 μg / l or more, particularly 0.5 μg / l or more. ..
＜実施例４＞
　甘味料として、アセスルファムＫの代わりにグリシン（味の素ヘルシーサプライ（株）製「ＡＨＳグリシンＲＣ」、甘味度０．９）を使用すること以外は実施例１と同様にして、非発酵ビールテイスト飲料を製造し、甘味度及びＡＴＨＰ濃度を決定し、官能評価を行った。その結果を表８及び表９にそれぞれ示す。 <Example 4>
As a sweetener, a non-fermented beer-taste beverage is prepared in the same manner as in Example 1 except that glycine (“AHS glycine RC” manufactured by Ajinomoto Healthy Supply Co., Ltd., sweetness 0.9) is used instead of acesulfame K. It was produced, the sweetness and ATHP concentration were determined, and the sensory evaluation was performed. The results are shown in Tables 8 and 9, respectively.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　表８の評価結果から、甘味度が３～１５の試料において、ＡＴＨＰ濃度が０．１μｇ／ｌ以上、特に０．５μｇ／ｌ以上である場合に、飲料後甘味が抑制されることが理解される。 From the evaluation results in Table 8, it is understood that the post-drink sweetness is suppressed when the ATHP concentration is 0.1 μg / l or more, particularly 0.5 μg / l or more in the sample having a sweetness degree of 3 to 15. To.
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　表１１の評価結果から、甘味度が３～１５の試料において、ＡＴＨＰ濃度が０．１μｇ／ｌ以上、特に０．５μｇ／ｌ以上である場合に、ボディ感が強化されることが理解される。 From the evaluation results in Table 11, it is understood that in the sample having a sweetness of 3 to 15, the body feeling is enhanced when the ATHP concentration is 0.1 μg / l or more, particularly 0.5 μg / l or more. ..
＜実施例４＞
　非発酵ビールテイスト飲料２（アサヒビール社製「ドライゼロ」（商品名）、アルコール度数：０．００％、甘味度：５．９、ＡＴＨＰ濃度：０．０μｇ／ｌ）を準備した。非発酵ビールテイスト飲料１の代わりに非発酵ビールテイスト飲料２を使用すること以外は実施例１と同様にして、非発酵ビールテイスト飲料を製造し、甘味度及びＡＴＨＰ濃度を決定し、官能評価を行った。その結果を表１０及び表１１にそれぞれ示す。 <Example 4>
A non-fermented beer taste beverage 2 (“Dry Zero” (trade name) manufactured by Asahi Breweries, Ltd., alcohol content: 0.00%, sweetness: 5.9, ATHP concentration: 0.0 μg / l) was prepared. A non-fermented beer-taste beverage is produced in the same manner as in Example 1 except that the non-fermented beer-taste beverage 2 is used instead of the non-fermented beer-taste beverage 1, the sweetness and ATHP concentration are determined, and the sensory evaluation is performed. went. The results are shown in Tables 10 and 11, respectively.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
　表１０の評価結果から、甘味度が７～１５の試料において、ＡＴＨＰ濃度が０．１μｇ／ｌ以上、特に０．５μｇ／ｌ以上である場合に、飲料後甘味が抑制されることが理解される。 From the evaluation results in Table 10, it is understood that the post-beverage sweetness is suppressed when the ATHP concentration is 0.1 μg / l or more, particularly 0.5 μg / l or more in the sample having a sweetness degree of 7 to 15. To.
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000011
　表１１の評価結果から、甘味度が７～１５の試料において、ＡＴＨＰ濃度が０．１μｇ／ｌ以上、特に０．５μｇ／ｌ以上である場合に、ボディ感が強化されることが理解される。 From the evaluation results in Table 11, it is understood that in the samples having a sweetness of 7 to 15, the body feeling is enhanced when the ATHP concentration is 0.1 μg / l or more, particularly 0.5 μg / l or more. ..

Claims (8)

  1. 　２－アセチル－３，４，５，６－テトラヒドロピリジン及びその互変異性体である２－アセチル－１，４，５，６－テトラヒドロピリジンから成る群から選択される少なくとも一種の２－アセチルテトラヒドロピリジン化合物及び甘味料を含み、
    　甘味度が３．０～１５．０であり、
    　前記２－アセチルテトラヒドロピリジン化合物の濃度が０．１μｇ／ｌ以上である、非発酵ビールテイスト飲料。     At least one selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer 2-acetyl-1,4,5,6-tetrahydropyridine. Contains pyridine compounds and sweeteners
    The sweetness is 3.0 to 15.0,
    A non-fermented beer-taste beverage having a concentration of the 2-acetyltetrahydropyridine compound of 0.1 μg / l or more.
  2. 　前記２－アセチルテトラヒドロピリジン化合物の濃度が２００．０μｇ／ｌ以下である、請求項１に記載の非発酵ビールテイスト飲料。 The non-fermented beer-taste beverage according to claim 1, wherein the concentration of the 2-acetyltetrahydropyridine compound is 200.0 μg / l or less.
  3. 　前記２－アセチルテトラヒドロピリジン化合物の濃度が０．５μｇ／ｌ以上である、請求項１または２に記載の非発酵ビールテイスト飲料。 The non-fermented beer-taste beverage according to claim 1 or 2, wherein the concentration of the 2-acetyltetrahydropyridine compound is 0.5 μg / l or more.
  4. 　原料として麦芽を含まない、請求項１～３のいずれか一項に記載の非発酵ビールテイスト飲料。 The non-fermented beer-taste beverage according to any one of claims 1 to 3, which does not contain malt as a raw material.
  5. 　甘味度が１０．０以下である、請求項１～４のいずれか一項に記載の非発酵ビールテイスト飲料。 The non-fermented beer-taste beverage according to any one of claims 1 to 4, which has a sweetness of 10.0 or less.
  6. 　前記２－アセチルテトラヒドロピリジン化合物は、添加された香料に由来するものである、請求項１～５のいずれか一項に記載の非発酵ビールテイスト飲料。 The non-fermented beer-taste beverage according to any one of claims 1 to 5, wherein the 2-acetyltetrahydropyridine compound is derived from the added flavor.
  7. 　甘味料を含み、甘味度３．０～１５．０の非発酵ビールテイスト飲料に、２－アセチル－３，４，５，６－テトラヒドロピリジン及びその互変異性体である２－アセチル－１，４，５，６－テトラヒドロピリジンから成る群から選択される少なくとも一種の２－アセチルテトラヒドロピリジン化合物を、その濃度が０．１μｇ／ｌ以上になる量で添加する工程を包含する、非発酵ビールテイスト飲料の製造方法。 In a non-fermented beer-taste beverage containing a sweetener and having a sweetness of 3.0 to 15.0, 2-acetyl-3,4,5,6-tetrahydropyridine and its tautovariate 2-acetyl-1, A non-fermented beer taste comprising the step of adding at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 4, 5, 6-tetrahydropyridine in an amount such that the concentration is 0.1 μg / l or more. Beverage manufacturing method.
  8. 　甘味料を含み、甘味度３．０～１５．０の非発酵ビールテイスト飲料に、２－アセチル－３，４，５，６－テトラヒドロピリジン及びその互変異性体である２－アセチル－１，４，５，６－テトラヒドロピリジンから成る群から選択される少なくとも一種の２－アセチルテトラヒドロピリジン化合物を、その濃度が０．１μｇ／ｌ以上になる量で添加する工程を包含する、非発酵ビールテイスト飲料のボディ感を強化し、飲用後に残る甘味を抑制する方法。 In a non-fermented beer-taste beverage containing a sweetener and having a sweetness of 3.0 to 15.0, 2-acetyl-3,4,5,6-tetrahydropyridine and its tautovariate 2-acetyl-1, A non-fermented beer taste comprising the step of adding at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 4, 5, 6-tetrahydropyridine in an amount such that the concentration is 0.1 μg / l or more. A method of enhancing the body feeling of a beverage and suppressing the sweetness that remains after drinking.
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