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WO2016063821A1 - Boisson effervescente de type bière non fermentée - Google Patents

Boisson effervescente de type bière non fermentée Download PDF

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Publication number
WO2016063821A1
WO2016063821A1 PCT/JP2015/079398 JP2015079398W WO2016063821A1 WO 2016063821 A1 WO2016063821 A1 WO 2016063821A1 JP 2015079398 W JP2015079398 W JP 2015079398W WO 2016063821 A1 WO2016063821 A1 WO 2016063821A1
Authority
WO
WIPO (PCT)
Prior art keywords
beer
fermented beer
sparkling beverage
beverage according
dietary fiber
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2015/079398
Other languages
English (en)
Japanese (ja)
Inventor
浩一郎 高橋
道代 竹田
慎介 伊藤
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Asahi Breweries Ltd
Original Assignee
Asahi Breweries Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Asahi Breweries Ltd filed Critical Asahi Breweries Ltd
Publication of WO2016063821A1 publication Critical patent/WO2016063821A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof

Definitions

  • the present invention relates to a non-fermented beer-like sparkling beverage that has less stickiness and has a beer-like sharpness despite the fact that calories are reduced using water-soluble dietary fiber as a raw material.
  • non-fermented beer-like sparkling beverages that are manufactured without undergoing a fermentation process can be easily prepared with the calories of the raw materials to be blended, and thus are suitable for producing low-calorie beer-like sparkling beverages.
  • sweeteners, acidulants, bitter substances, fragrances, etc. are added as appropriate so as to have a beer-like flavor and flavor, but to suppress calories, sweeteners are not sugars
  • Low-calorie high-intensity sweeteners such as acesulfame potassium and water-soluble dietary fibers such as polydextrose are often used.
  • Water-soluble dietary fiber is used not only as a sweetener but also for improving various qualities of non-fermented beer-like sparkling beverages.
  • Patent Document 1 can improve the foam quality of a non-alcoholic non-fermented beer-like sparkling beverage by using a hop extract and an indigestible dextrin
  • Patent Document 2 contains soy dietary fiber. It is possible to produce a non-fermented beer-like sparkling beverage having foam by making it, and Patent Document 3 can hold carbonic acid for a long time by containing a water-soluble soybean polysaccharide in the non-fermenting beer-like sparkling beverage. , Respectively.
  • JP 2014-094003 A JP 2014-132906 A International Publication No. 2012/102198
  • water-soluble dietary fiber as a sweetening ingredient, a non-fermented beer-like sparkling beverage having a lower calorie than when sugars are used can be produced.
  • beverages containing water-soluble dietary fiber have a sticky feeling and are inferior to the sharpness of beer.
  • the object of the present invention is to provide a non-fermented beer-like sparkling beverage that has less stickiness and has a beer-like sharpness despite the fact that calories are reduced using water-soluble dietary fiber as a raw material.
  • the present inventors can achieve a bitter taste like beer by appropriately combining two or more specific bitter substances in a non-fermented beer-like sparkling beverage.
  • the present invention was completed.
  • the non-fermented beer-like sparkling beverages according to the present invention are the following [1] to [9].
  • [1] A non-fermented beer-like sparkling beverage containing water-soluble dietary fiber and one or more bitter substances selected from the group consisting of quasine, naringin, abstintin, gentio-oligosaccharides, and minerals.
  • [2] The non-fermented beer-like sparkling beverage according to [1], wherein the bitter substance is at least one selected from the group consisting of quasine and naringin.
  • [3] The non-fermented beer-like sparkling beverage of [1], wherein the bitter substance is quasine and the quasine content is 30 to 90 ppb.
  • beer-likeness means a taste pronounced of flavored beer regardless of the product name and display.
  • beer-like effervescent beverages are flavors and tastes similar to or similar to beer, regardless of alcohol content, presence or absence of malt and hops, and presence or absence of fermentation.
  • a sparkling beverage having a texture.
  • non-fermented beer-like sparkling beverage in the present invention and the specification of the present application refers to a beverage manufactured without undergoing a fermentation process and having a beer-like and sparkling property due to carbon dioxide gas.
  • the non-fermented beer-like sparkling beverage may be an alcoholic beverage, or a so-called non-alcoholic beverage or low-alcoholic beverage having an alcohol content of less than 1% by volume. Specific examples include sparkling liquor, low alcohol sparkling beverages, non-alcoholic beer and the like.
  • the non-fermented beer-like sparkling beverage according to the present invention contains water-soluble dietary fiber.
  • water-soluble dietary fiber is meant a carbohydrate that is soluble in water and is not or is difficult to digest by human digestive enzymes.
  • water-soluble dietary fiber that is low in calories and relatively low in sweetness, instead of high-calorie, high-sweetness monosaccharides, moderate sweetness and drinking response are increased while suppressing the calories of the entire beverage, The richness of beer becomes stronger.
  • water-soluble dietary fiber examples include polydextrose, indigestible dextrin, galactomannan, inulin, guar gum degradation product, pectin, gum arabic and the like.
  • the water-soluble dietary fiber contained in the non-fermented beer-like sparkling beverage according to the present invention one or more selected from the group consisting of indigestible dextrin and polydextrose is preferable, and polydextrose is particularly preferable.
  • the content of the water-soluble dietary fiber of the non-fermented beer-like sparkling beverage according to the present invention is appropriately adjusted according to the quality characteristics required for the final product, but is preferably 3 to 20 g / L. More preferably, it is ⁇ 20 g / L, more preferably 8 to 15 g / L, still more preferably 10 to 15 g / L.
  • the non-fermented beer-like sparkling beverage according to the present invention contains one or more bitter substances selected from the group consisting of quasine, naringin, abstintin, gentio-oligosaccharide, and mineral together with water-soluble dietary fiber. To do. These specific bitter substances reduce the sticky feeling caused by the water-soluble dietary fiber, provide a non-fermented beer-like sparkling beverage that is palatable and has a good crispness like beer.
  • the bitterness substance contained in the non-fermented beer-like sparkling beverage according to the present invention is preferably at least one selected from the group consisting of quasine and naringin.
  • an extract from a natural product such as quassa (Nigaki) extract, cassia extract and the like containing quasine can also be used.
  • cassia extract examples include Jamaica cassia extract and Suriname cassia extract.
  • abstin a natural product extract containing abstin can also be used, such as the extract of mugwort.
  • the mineral used as a bitter substance examples include magnesium salts such as magnesium sulfate and magnesium chloride, calcium salts such as calcium sulfate, and the like.
  • the content of the bitter substance of the non-fermented beer-like sparkling beverage according to the present invention may be an amount sufficient to suppress the stickiness of the water-soluble dietary fiber, and the type and content of the water-soluble dietary fiber, the final product It is adjusted appropriately according to the quality characteristics required for the above.
  • the quasine content of the non-fermented beer-like sparkling beverage according to the present invention is preferably 30 to 90 ppb. 30 to 50 ppb is more preferable.
  • the naringin content of the non-fermented beer-like sparkling beverage according to the present invention is preferably 3 to 30 ppm. More preferably, it is 3 to 15 ppm, and further preferably 3 to 10 ppm.
  • the non-fermented beer-like sparkling beverage according to the present invention contains a bitter substance such as quasine, even if it does not use hops as a raw material, it can achieve a sufficient bitter taste like beer.
  • the non-fermented beer-like sparkling beverage according to the present invention is preferably one that does not use hops as a raw material, but may use hops as a raw material.
  • the non-fermenting beer-like sparkling beverage according to the present invention preferably contains one or more acidulants.
  • a sour agent By containing a sour agent, a non-fermented beer-like sparkling beverage with excellent flavor balance and a stronger beer character can be obtained.
  • the acidulant is not particularly limited as long as it is an acidulant that can be blended in foods and drinks, and is appropriately determined together with the blending amount according to quality characteristics required for the final product. In the present invention, it is preferable to use an acid as a sour agent.
  • the acidulant is not particularly limited as long as it is generally used for the production of foods and drinks such as acids.
  • phosphoric acid lactic acid, citric acid, gluconic acid, malic acid, tartaric acid Phytic acid, fumaric acid, succinic acid, adipic acid, fumaric acid, and salts thereof.
  • organic acids may be used alone or in combination of two or more.
  • the non-fermented beer-like sparkling beverage according to the present invention contains an acid
  • the amount of acid added is preferably adjusted so that the pH of the beverage is 3.0 to 5.0.
  • the pH of the non-fermented beer-like sparkling beverage according to the present invention is particularly preferably in the range of 3.2 to 4.6, and more preferably in the range of 3.6 to 4.0. .
  • the NIBEM value is preferably 80 or more, more preferably 100 or more, and further preferably 150 or more.
  • the NIBEM value is a value obtained by measuring the collapse rate of the poured foam by electric conductivity, and is generally used for evaluation of foam retention of beer and the like.
  • the NIBEM value of a non-fermented beer-like sparkling beverage can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method according thereto.
  • the non-fermented beer-like sparkling beverage according to the present invention preferably contains one or more foaming agents.
  • the foaming agent include soybean dietary fiber, soybean peptide, soybean saponin, alginic acid ester, quillaja saponin, and the like. These foaming agents may be used alone or in combination of two or more.
  • the non-fermented beer-like sparkling beverage according to the present invention preferably contains at least one selected from the group consisting of soy dietary fiber, soy peptide, alginic acid ester, and quinayasaponin, soy dietary fiber, soy peptide And at least one selected from the group consisting of Quillaja saponins.
  • the content of the foaming agent in the non-fermented beer-like sparkling beverage according to the present invention is appropriately adjusted according to the type and combination of foaming agents used, the quality characteristics required for the final product, and the like.
  • the foaming agent is added so that the NIBEM value of the beverage is 80 or more.
  • the chromaticity is preferably 2 ° EBC or more, more preferably 5 ° EBC or more, and further preferably 7 ° EBC or more. More preferably, it is ⁇ 16 ° EBC.
  • the chromaticity can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method according thereto.
  • EBC is a unit of chromaticity in the analysis of beer. The density of beer color is measured numerically (measured visually with a comparator having nine glass discs of EBC chromaticity, or based on absorbance at a wavelength of 430 nm). It is calculated by.
  • the non-fermented beer-like sparkling beverage according to the present invention may contain a colorant so as to have a desired color.
  • the colorant contained in the non-fermented beer-like sparkling beverage according to the present invention is not particularly limited as long as it is a pigment capable of imparting a beer-like color and can be eaten or consumed.
  • Caramel (caramelization of sugar) Reaction product) molasses, dark malt extract and the like.
  • Caramel may be caramelized by heat-treating sugar as it is, caramelized by heat-treating sugar or acid or alkali, and sulphite compound or ammonium compound. May be obtained by caramelization, or by adding a sulfite compound or an ammonium compound to sugar and then adding an acid or an alkali.
  • the non-fermented beer-like sparkling beverage according to the present invention may further contain a flavoring agent.
  • the flavoring agent include beer flavor, beer flavor, and hop flavor.
  • the hop fragrance is a fragrance containing, for example, linalool, humulene epoxide, esters, and the like, which are flavor components contained in hops, as main components.
  • Specific examples of the esters include ethyl isobutyrate, ethyl-2-methyl butyrate, and ethyl isovarate.
  • the non-fermented beer-like sparkling beverage according to the present invention may contain sweetening ingredients other than water-soluble dietary fiber.
  • Other sweetening ingredients are preferably those having a relatively low sweetness, and specific examples include polysaccharides and sweet amino acids.
  • the polysaccharide means a saccharide obtained by polymerizing three or more monosaccharides. Polysaccharides are roughly classified into starch, dextrin, and oligosaccharide mainly depending on the size. An oligosaccharide is a saccharide obtained by polymerizing about 3 to 10 monosaccharides, and a dextrin is a saccharide obtained by hydrolyzing starch and is larger than the oligosaccharide.
  • Examples of the sweet amino acid include alanine and glycine, and alanine is preferable.
  • the non-fermenting beer-like sparkling beverage according to the present invention may be produced using malt, wheat such as barley and wheat, beans such as rice, corn and soybean, potatoes, and the like as raw materials.
  • malt such as barley and wheat
  • beans such as rice, corn and soybean, potatoes, and the like as raw materials.
  • the non-fermented beer-like sparkling beverage according to the present invention is preferably produced without using malt as a raw material.
  • the non-fermented beer-like sparkling beverage according to the present invention may further contain ethanol.
  • ethanol By containing alcohol, the fragrance of the aroma component is improved and a beer-like character is imparted. However, if the alcohol concentration becomes too high, the alcohol odor becomes too strong and the beer-likeness tends to be impaired.
  • the ethanol concentration in the beverage is preferably 1% by volume or more and less than 10% by volume, more preferably 1 to 9% by volume, and more preferably 1 to 8% by volume. More preferred is 1 to 7% by volume.
  • the raw material ethanol generally used in manufacture of liquor is used for ethanol.
  • the non-fermented beer-like sparkling beverage according to the present invention can be produced, for example, by a method (mixing method) of mixing raw materials. Specifically, it can be produced by a production method having the following steps (a) to (b). (A) a step of preparing a preparation liquid by mixing liquid and solid raw materials, and (b) a step of adding carbon dioxide gas to the preparation liquid obtained by the step (a).
  • a liquid mixture is prepared by mixing liquid and solid raw materials.
  • the order of mixing the raw materials is not particularly limited. All the raw materials may be added simultaneously to the raw material water, or the raw materials may be added sequentially, such as by adding the raw materials remaining after dissolving the previously added raw materials.
  • solid raw materials for example, water-soluble dietary fiber, bitter substances, acidulants, foaming agents, coloring agents, flavoring agents, etc.
  • Alcohol may be mixed, a solid raw material may be previously prepared as an aqueous solution, and these aqueous solution, alcohol, and raw water may be mixed as necessary.
  • insoluble matter removal treatment is not particularly limited, and can be performed by a method usually used in the technical field such as a filtration method or a centrifugal separation method.
  • insoluble matters are preferably removed by filtration, and more preferably removed by diatomaceous earth filtration.
  • step (b) carbon dioxide gas is added to the preparation liquid obtained in the step (a).
  • a non-fermented beer-like sparkling beverage is obtained.
  • carbonic acid By adding carbonic acid, a refreshing feeling similar to that of beer is given.
  • Carbon dioxide can be added by a conventional method.
  • the preparation liquid obtained by the step (a) and carbonated water may be mixed, and carbon dioxide gas may be directly added and dissolved in the preparation liquid obtained by the step (a).
  • the obtained non-fermented beer-like sparkling beverage may be further added with raw materials such as fragrances, or may be subjected to a treatment for removing insoluble matters such as filtration.
  • the insoluble matter removal treatment is not particularly limited, and can be performed by a method usually used in the technical field.
  • Example 1 In the base solution manufactured in Production Example 1, the concentration of quasacin extract in the beverage so that the concentration of quasine is as shown in Table 2, and polydextrose (trade name: “Liteths II”, manufactured by Danisco Co., Ltd.) Samples were prepared by adding each so as to be in Table 2. Sensory evaluation about richness and sharpness was performed on each sample. The sensory evaluation is based on a three-level evaluation by a panel of three experts ( ⁇ : has a beer-like richness and sharpness, ⁇ : has a beer-like richness and sharpness, ⁇ : has no bitterness, or has a beer-like richness and sharpness ) The evaluation results are shown in Table 2.
  • Example 2 To the base solution produced in Production Example 1, Naringin (Ikeda Bussan Co., Ltd.) and polydextrose (trade name: “Liteths II”, manufactured by Danisco Co., Ltd.) were added so that the concentration in the beverage would be Table 3. A sample was prepared. In the same manner as in Example 1, each sample was subjected to sensory evaluation for richness and sharpness. The evaluation results are shown in Table 3.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
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  • Engineering & Computer Science (AREA)
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  • Food Science & Technology (AREA)
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  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
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  • Wood Science & Technology (AREA)
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  • Non-Alcoholic Beverages (AREA)
  • Alcoholic Beverages (AREA)

Abstract

La présente invention concerne une boisson effervescente de type bière non fermentée ayant un arrière-goût rafraîchissant analogue à celui de la bière et une faible viscosité, indépendamment de l'utilisation d'une fibre alimentaire soluble dans l'eau en tant que matière première pour réduire la quantité de calories. La présente invention concerne une boisson effervescente de type bière non fermentée comprenant : au moins un type de fibre diététique soluble dans l'eau sélectionné(e) dans le groupe comprenant la dextrine indigeste et la polydextrose, ainsi qu'au moins un type d'une substance amère sélectionné(e) dans le groupe comprenant la quassine, la naringine, l'absinthine, les gentio-oligosaccharides et les minéraux.
PCT/JP2015/079398 2014-10-24 2015-10-19 Boisson effervescente de type bière non fermentée Ceased WO2016063821A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2014217169A JP6599606B2 (ja) 2014-10-24 2014-10-24 非発酵ビール様発泡性飲料
JP2014-217169 2014-10-24

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WO2016063821A1 true WO2016063821A1 (fr) 2016-04-28

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TW (1) TW201622582A (fr)
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JP2019106925A (ja) * 2017-12-18 2019-07-04 サッポロビール株式会社 ビールテイスト飲料
WO2020031375A1 (fr) * 2018-08-10 2020-02-13 サントリーホールディングス株式会社 Boisson aromatisée à la bière et son procédé de production
WO2020031376A1 (fr) * 2018-08-10 2020-02-13 サントリーホールディングス株式会社 Boisson au goût de bière et son procédé de fabrication

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CN106715718B (zh) 2014-07-24 2021-07-06 雅培分子公司 用于检测和分析结核分枝杆菌的组合物和方法
JP7213005B2 (ja) * 2017-01-24 2023-01-26 キリンホールディングス株式会社 非発酵ビールテイスト飲料
JP6841674B2 (ja) * 2017-01-30 2021-03-10 アサヒビール株式会社 ビール様発泡性飲料
JP6938175B2 (ja) * 2017-03-09 2021-09-22 アサヒビール株式会社 容器詰め炭酸アルコール飲料及びその製造方法

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019106925A (ja) * 2017-12-18 2019-07-04 サッポロビール株式会社 ビールテイスト飲料
WO2020031375A1 (fr) * 2018-08-10 2020-02-13 サントリーホールディングス株式会社 Boisson aromatisée à la bière et son procédé de production
WO2020031376A1 (fr) * 2018-08-10 2020-02-13 サントリーホールディングス株式会社 Boisson au goût de bière et son procédé de fabrication
JPWO2020031375A1 (ja) * 2018-08-10 2021-08-02 サントリーホールディングス株式会社 ビールテイスト飲料およびその製造方法
JPWO2020031376A1 (ja) * 2018-08-10 2021-08-02 サントリーホールディングス株式会社 ビールテイスト飲料およびその製造方法
JP6990314B2 (ja) 2018-08-10 2022-01-12 サントリーホールディングス株式会社 ビールテイスト飲料およびその製造方法
JP7284757B2 (ja) 2018-08-10 2023-05-31 サントリーホールディングス株式会社 ビールテイスト飲料およびその製造方法

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