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WO2018151154A1 - Boisson fermentée conditionnée, et procédé de fabrication de celle-ci - Google Patents

Boisson fermentée conditionnée, et procédé de fabrication de celle-ci Download PDF

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Publication number
WO2018151154A1
WO2018151154A1 PCT/JP2018/005083 JP2018005083W WO2018151154A1 WO 2018151154 A1 WO2018151154 A1 WO 2018151154A1 JP 2018005083 W JP2018005083 W JP 2018005083W WO 2018151154 A1 WO2018151154 A1 WO 2018151154A1
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WO
WIPO (PCT)
Prior art keywords
isoxanthohumol
xanthohumol
fermented beverage
container
beverage
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/JP2018/005083
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English (en)
Japanese (ja)
Inventor
智 作山
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.)
Suntory Holdings Ltd
Original Assignee
Suntory Holdings 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 Suntory Holdings Ltd filed Critical Suntory Holdings Ltd
Priority to JP2018568566A priority Critical patent/JP7138052B2/ja
Publication of WO2018151154A1 publication Critical patent/WO2018151154A1/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
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C1/00—Preparation of malt
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • 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
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/06—Preparation of sparkling wine; Impregnation of wine with carbon dioxide

Definitions

  • the present invention relates to a packaged fermented beverage containing at least one selected from the group consisting of xanthohumol and isoxanthohumol and a sweet substance, and a method for producing the same.
  • Xanthohumol is a prenyl flavonoid derived from hops and is known to have various physiological activities such as cancer cell growth inhibition, antioxidant action, bone degradation inhibition action, and antibacterial action. Recently, it has been found in animal studies that xanthohumol has a fat accumulation inhibitory effect (Non-patent document 1: Phytochemistry. 91 Jul. 2013 236 and Non-patent document 2: Arch Biochem Biophys. 599 Jun. 2016 22). It is also attracting attention as a component useful for maintaining and improving health, such as preventing or improving obesity by suppressing accumulation.
  • Patent Document 2 Japanese Patent No. 577041
  • Patent Document 3 JP 2003-310240 A
  • Japanese Patent Laid-Open No. 2002-345433 JP 2003-310240 A
  • xanthohumol and isoxanthohumol have a bitter taste that is peculiar to the aftertaste, and when added in excess of a certain amount, the original flavor of the beverage is impaired.
  • the inventors of the present invention have made extensive studies in view of the above problems, and as a result, by using an appropriate amount of a sweet substance, it is possible to mask an unpleasant bitter taste of xanthohumol or isoxanthohumol, and the beverage
  • the present inventors have found that the contents of xanthohumol and isoxanthohumol in a beverage can be increased without impairing the original flavor, and have completed the present invention.
  • the present invention includes the following aspects of the invention.
  • a packaged fermented beverage containing one or more selected from the group consisting of xanthohumol and isoxanthohumol, and a sweet substance, Xanthohumol content is 6 mass ppm or more, or isoxanthohumol content is 16 mass ppm or more, A packaged fermented beverage whose sweetness derived from a sweet substance is 0.2 to 14 in terms of sucrose.
  • [7] The container-packed fermented beverage according to any one of [1] to [6], which is an anti-obesity beverage.
  • [9] The container-packed fermented beverage according to any one of [1] to [8], which is a beer-taste beverage.
  • [10] A method for producing a packaged fermented beverage according to any one of [1] to [9], A step of adjusting the content of xanthohumol and isoxanthohumol in the container-packed fermented beverage; Adjusting the sweetness degree derived from the sweet substance in the packaged fermented beverage; The manufacturing method of the container-packed fermented drink containing this.
  • the present invention by adjusting the sweetness degree derived from a sweet substance to a predetermined range, it is possible to mask an unpleasant bitter taste unique to xanthohumol and isoxanthohumol, and in a packaged fermented beverage
  • the content of xanthohumol and isoxanthohumol can be increased as compared with conventional products without impairing the flavor inherent in the beverage.
  • the containerized fermented drink of the present invention is a containerized fermented drink containing at least one selected from the group consisting of xanthohumol and isoxanthohumol and a sweet substance, and contains xanthohumol
  • the amount is 6 mass ppm or more, or the content of isoxanthohumol is 16 mass ppm or more, and the sweetness derived from the sweet substance is 0.2 to 14 in terms of sucrose.
  • the container-packed fermented beverage of the present invention can mask an unpleasant bitter taste unique to xanthohumol and isoxanthohumol by adjusting the sweetness derived from a sweet substance to a predetermined range.
  • the content of xanthohumol and isoxanthohumol can be increased as compared with conventional products without impairing the flavor inherent in the beverage.
  • a preferred embodiment of the present invention by continuing to drink the container-packed fermented beverage of the present invention, it is possible to expect health maintenance and improvement effects due to the bioactive action of xanthohumol and isoxanthohumol.
  • Xanthohumol is a component derived from hops, and can be obtained by extracting from hops using a solvent.
  • the dried hops are pulverized or the like into pellets, which are extracted by immersion in an organic solvent such as alcohol. Subsequently, after concentrating and drying the obtained extract, it can be obtained by separation and purification using chromatography or the like.
  • Isoxanthohumol is obtained by isolating xanthohumol.
  • xanthohumol is dissolved in a water-containing ethanol solution, and boiled at 100 ° C. for 12 hours or more to isolate xanthohumol to obtain a reaction liquid containing isoxanthohumol.
  • isoxanthohumol can be obtained as a powder by freeze-drying the obtained reaction solution.
  • xanthohumol is dissolved in a phosphate buffer at pH 6 and boiled at 100 ° C. for 3 to 4 hours to isolate xanthohumol to obtain a reaction solution containing isoxanthohumol.
  • the resulting reaction solution is extracted using an organic solvent such as ether, and the resulting extract is concentrated and dried, followed by separation and purification using chromatography or the like to obtain isoxanthohumol. Obtainable.
  • xanthohumol and isoxanthohumol used in the present invention those derived from hops are preferable, but those obtained by organic synthesis may be used.
  • Xanthohumol and isoxanthohumol are commercially available.
  • the content of xanthohumol is 6 ppm by mass or more, preferably 10 ppm by mass or more, more preferably 16 ppm by mass or more, and further preferably 24 ppm by mass or more. is there.
  • the content of isoxanthohumol is 16 mass ppm or more, preferably 24 mass ppm or more.
  • each content of xanthohumol and isoxanthohumol is preferably 500 ppm by mass or less, more preferably 200 ppm by mass or less.
  • the container-packed fermented beverage of the present invention may contain xanthohumol and isoxanthohumol alone, or may contain both xanthohumol and isoxanthohumol.
  • the total content of xanthohumol and isoxanthohumol is 16 mass ppm or more It is preferable that it is, More preferably, it is 22 mass ppm or more, More preferably, it is 24 mass ppm or more.
  • the total content of xanthohumol and isoxanthohumol is preferably 500 ppm by mass or less, more preferably 200 ppm by mass or less.
  • isoxanthohumol may be contained by adding directly to the container-packed fermented beverage, or by changing a part of xanthohumol to isoxanthohumol, You may contain.
  • the term “containing” includes both cases of containing by dissolving in a container-packed fermented beverage and cases of containing by suspending.
  • xanthohumol and isoxanthohumol can be appropriately adjusted according to the type and purpose of the containered fermented beverage.
  • the contents of xanthohumol and isoxanthohumol can be adjusted by adding xanthohumol and isoxanthohumol, respectively, to the packaged fermented beverage.
  • the fermented beverage that is the base of the container-packed fermented beverage of the present invention originally contains one or more of xanthohumol and isoxanthohumol, the total amount with those components is in the above range. Adjust it.
  • the sweetening substance used in the present invention is not particularly limited as long as it is a substance that can be used in beverages and can induce sensual sweetness to humans.
  • a sweetener such as saccharides and high-intensity sweeteners can be mentioned as particularly preferred sweet substances.
  • Sweetening substances may be used alone or in combination of two or more. These sweet substances may be natural sweet substances or artificial sweet substances, and may be brought into the ingredients used in fermented beverages. It may be blended.
  • saccharide examples include disaccharides such as sugar (sucrose) and maltose, monosaccharides such as glucose and fructose, oligosaccharides, sugar alcohols such as sorbitol, xylitol, and maltitol. Of these, sucrose, glucose, and fructose are preferable.
  • high-intensity sweetener refers to natural sweeteners and synthetic sweeteners that have a stronger sweetness than sucrose.
  • Such high intensity sweeteners include: Peptide-based sweeteners such as aspartame, alitame, neotame, glycyrrhizin and the like; Glycosylating sweeteners such as stevia sweeteners (including stevia extract and stevia that has been enzymatically treated to add glucose to stevia, including rebaudioside A, which has the highest sweetness among the sweet components of stevia) Licorice extract, etc .; Sucrose derivatives such as sucralose; Synthetic sweeteners such as acesulfame K, saccharin, neohesperidin-dihydrochalcone and the like can be mentioned, and one or more of these can be used as appropriate.
  • the sweetness derived from the sweet substance is in the range of 0.2 to 14 in terms of sucrose.
  • the sweetness derived from the sweet substance is 0.2 to 14 in terms of sucrose.
  • xanthohumol and The unpleasant bitterness and astringency unique to isoxanthohumol can be suppressed, and the contents of xanthohumol and isoxanthohumol can be increased.
  • the sweetness degree derived from a sweet substance means the degree of sweetness based on the sweetness of sucrose, and the sweetness degree of each sweet substance is widely known to those skilled in the art. .
  • the sweetness of a 1% by weight sucrose solution is 1, the sweetness of an acesulfame K 1% by weight solution is about 200, and the sweetness of a 1% by weight sucralose solution is about 600.
  • Table 1 shows the sweetness of other typical sweet substances.
  • the sweetness of the packaged fermented beverage refers to the total sweetness of each sweet substance.
  • Xanthohumol and isoxanthohumol can be mix
  • blended There is no particular limitation.
  • it may be an alcoholic beverage or a non-alcoholic beverage.
  • the alcohol contained in the alcoholic beverage is not particularly limited as long as it is drunk as a normal alcoholic beverage.
  • distilled liquor such as whiskey, vodka, rum, shochu, spirits, brewed liquor such as sake, wine and beer, and mixed liquor such as happoshu and liqueur can be used.
  • a single type of alcohol may be used, or a plurality of types of alcohol may be used.
  • the alcohol concentration of the alcoholic beverage is not particularly limited, but is preferably 1 to 15% by volume, more preferably 2 to 9% by volume.
  • the non-alcoholic beverage is not particularly limited as long as it is a fermented beverage having an ethanol content of less than 1.00% by volume.
  • lactic acid bacteria beverages, non-alcoholic beer-taste beverages, carbonated beverages, fruit juice beverages, soft drinks, nutritional drinks, etc. Can be used.
  • the content of xanthohumol and isoxanthohumol and the sweetness derived from the sweet substance can be appropriately adjusted according to the type and purpose of the container-packed fermented beverage.
  • the container-packed fermented beverage of the present invention is a malt fermented beverage (beer-taste beverage) such as beer or sparkling liquor, in order not to impair the original flavor of the malt fermented beverage, It is preferable to adjust to a range of 0.2 to 14, more preferably 0.6 to 6 in terms of sucrose.
  • the container-packed fermented beverage of the present invention is a fermented beverage having a relatively high sweetness inherent in the beverage, such as fruit wine, liqueur, chuhai, and sake
  • the sweetness derived from the sweet substance is converted to sucrose. It is preferable to adjust to a range of 0.6 to 14, more preferably 1 to 14.
  • the container-packed fermented beverage of the present invention is a fermented beverage having a relatively low sweetness inherent in the beverage, such as whiskey, brandy, shochu, spirits, etc.
  • the sweetness derived from the sweet substance is converted to sucrose. It is preferable to adjust to the range of 0.2 to 14, more preferably 0.2 to 1.
  • the container-packed fermented beverage of the present invention is a non-alcoholic beverage such as a lactic acid bacteria beverage, a non-alcoholic beer-taste beverage, a carbonated beverage, a fruit juice beverage, a soft drink, or an energy drink
  • the sweetness derived from a sweet substance can be reduced. It is preferable to adjust to the range of 0.2 to 14, more preferably 0.6 to 14, in terms of sugar.
  • the total content of xanthohumol and isoxanthohumol is preferably 16 mass ppm or more, more preferably 22 mass ppm or more, still more preferably 24 mass ppm or more, and 500
  • the mass ppm is preferably not more than 200 ppm, more preferably not more than 200 ppm by mass, and may be appropriately adjusted according to the type and purpose of the packaged fermented beverage.
  • the container-packed fermented beverage of the present invention is preferably a beer-taste beverage that is a malt fermented beverage containing malt-derived components such as beer and sparkling liquor.
  • a malt origin component what was extracted from malt using hot water etc., such as wort, can be used, for example. It also includes food additives such as malt extract obtained in the production process such as beer and malt extract obtained by extracting and concentrating malt dried and roasted and ground.
  • the container-packed fermented beverage of the present invention may contain a carbon dioxide gas to be a carbonated beverage.
  • a carbon dioxide gas to be a carbonated beverage.
  • the present invention is applied to carbonated beverages, in addition to improving the taste defects of beverages containing bitter substances and citric acid and / or malic acid, the irritation caused by carbon dioxide gas can be moderately moderated.
  • a beverage is one of the more preferred embodiments of the present invention.
  • Carbon dioxide can be provided in the beverage using methods commonly known to those skilled in the art. For example, but not limited thereto, carbon dioxide may be dissolved in the beverage under pressure, or carbon dioxide and the beverage may be mixed in the pipe using a mixer such as a carbonator from Zuchenhagen. . Further, the beverage may be absorbed by spraying the beverage into a tank filled with carbon dioxide, or the beverage and carbonated water may be mixed. When a fermented liquor such as brewed liquor is used as one of the raw materials, carbon dioxide accompanying fermentation can be added to the beverage. The carbon dioxide pressure is adjusted by appropriately using these means.
  • the container-packed fermented beverage of the present invention is a carbonated beverage
  • it preferably has a carbon dioxide pressure of 1.0 to 3.5 kg / cm 2 , more preferably 1.2 to 2.5 kg / cm 2 .
  • the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry.
  • the sample temperature is set to 20 ° C.
  • the gas volume measuring device measures the degassing (snift) in the air in the container and shakes, and then measures the carbon dioxide pressure.
  • the container-packed fermented beverage of the present invention has a high content of xanthohumol and isoxanthohumol having various physiological activities, and does not impair the original flavor of the fermented beverage by suppressing the unpleasant bitterness and astringency associated with it. Therefore, you can continue drinking without difficulty, and various effects are expected.
  • xanthohumol is known to have a fat accumulation-inhibiting action (see Non-Patent Documents 1 and 2), and is known to have an effect of preventing or improving obesity by inhibiting fat accumulation. It has been.
  • the container-packed fermented drink of this invention can be used as a drink for anti-obesity, and also a drink for fat accumulation suppression.
  • a drink for anti-obesity and also a drink for fat accumulation suppression.
  • the pH of the packaged fermented beverage of the present invention is not particularly limited, but is preferably in the range of 2-8.
  • various additives may be added as necessary, as long as the effects of the present invention are not hindered.
  • coloring agents, foam forming agents, flavoring agents, fermentation accelerators, bittering agents, yeast extracts, peptide-containing materials such as amino acids, seasonings such as amino acids, antioxidants such as ascorbic acid, various acidulants, etc. It can be added as necessary as long as the effects of the invention are not impaired.
  • the containerized fermented beverage of the present invention can be manufactured by adjusting the content of xanthohumol and isoxanthohumol and the sweetness derived from a sweet substance to a predetermined range, respectively. That is, the method for producing a containerized fermented beverage of the present invention comprises a step of adjusting the contents of xanthohumol and isoxanthohumol in the containerized fermented beverage, and a sweetness degree derived from a sweet substance in the containerized fermented beverage. Adjusting.
  • the contents of xanthohumol and isoxanthohumol may be adjusted at any timing during or after the production of the packaged fermented beverage. For example, it may be performed before, during or after any manufacturing process, and may be performed before, during or after a plurality of processes. In the final container-packed fermented beverage, the contents of xanthohumol and isoxanthohumol may be within the predetermined ranges.
  • a saccharification step of saccharifying raw materials containing malt when producing a beer-taste beverage that is a malt fermented beverage such as beer or sparkling liquor, a saccharification step of saccharifying raw materials containing malt, a filtration step of filtering the saccharified solution to obtain wort, and a hop to wort
  • a boiling process for adding and boiling a separation process for separating ori from hot wort after the boiling process, a fermentation process for fermenting the wort by adding yeast to the wort, and a filtration for filtering the fermentation broth Process.
  • xanthohumol is isomerized by experiencing heat of about 96 ° C. and changes to isoxanthohumol, the content of xanthohumol is preferably adjusted after the boiling step.
  • the content of isoxanthohumol may be adjusted at any timing.
  • the adjustment of the content of isoxanthohumol may be performed at any timing, but the adjustment of the content of xanthohumol has a process involving heat Is preferably performed after that step. From the viewpoint of yield, it is preferable that the adjustment of the xanthohumol content and the adjustment of the isoxanthohumol content be performed in the subsequent steps as much as possible.
  • the production method of the present invention includes a step of adjusting the content of the sweet substance in the packaged beverage so that the sweetness derived from the sweet substance is 0.2 to 14 in terms of sucrose.
  • the timing for adjusting the sweetness level derived from the sweet substance may be any time during or after the production of the packaged beverage. For example, it may be performed before, during or after any manufacturing process, and may be performed before, during or after a plurality of processes. In the final container-packed fermented beverage, the sweetness degree derived from the sweet substance may be within a predetermined range.
  • the order of the adjustment steps is not particularly limited, and two or more of the adjustment steps may be performed simultaneously.
  • the container of the container-packed fermented beverage of the present invention is not particularly limited, for example, a plastic container such as a plastic bottle, a paper container such as a paper pack, a glass container such as a glass bottle, a metal container such as an aluminum can or a steel can, aluminum Any container, such as a pouch, that is usually used in beverage compositions can be used.
  • Xanthopure manufactured by Hopsteiner
  • Xanthopure manufactured by Hopsteiner
  • isoxanthohumol Xanthopure (manufactured by Hopsteiner) was converted to isoxanthohumol by the following method. First, Xanthopure (manufactured by Hopsteiner) was dissolved in hydrous ethanol (ethanol concentration: 5%), and heated and refluxed for 12 hours or more while stirring in an oil bath set at 100 ° C.
  • isoxanthohumol was obtained as a powder by freeze-drying and used for the following preparation. Note that the conversion from xanthohumol to isoxanthohumol upon heating was confirmed by qualitative analysis using an LC-MS / MS system (TSQ Quantiva, Thermo Fisher Scientific).
  • a malt fermented beverage was prepared as follows. 20 kg of malt was pulverized to an appropriate particle size and placed in a charging tank, and 80 L of warm water was added thereto to make a mash of about 50 ° C. After holding at 50 ° C. for 30 minutes, the temperature was gradually raised and saccharification was carried out at 65 to 72 ° C. for 60 minutes. The mash after completion of saccharification was heated to 77 ° C., then transferred to a wort filtration tank and filtered to obtain a filtrate.
  • sugar solution and dietary fiber are added so that the composition of malt is 25% by weight, sugar solution is 63%, and dietary fiber is 12% by weight. Further, 100 g of hops are added and the mixture is boiled at 100 ° C. for 70 minutes. A wort of 14.75% by weight was obtained. Beer yeast is added to this and fermented by a conventional method. After filtration, water, barley spirits, and carbon dioxide gas are added, so that malt fermentation with 2.3% by weight of extract and 4.0% by volume of alcohol is added. I got a drink.
  • xanthohumol, isoxanthohumol and a sweet substance were added so as to have the concentrations shown in Tables 2 and 3, and malt fermented beverages (beer-taste beverages) of Examples 1 to 27 were obtained.
  • malt fermented beverages beer-taste beverages
  • the sweetness of the beverage was calculated with the sweetness of the dietary fiber as 0.
  • Comparative Examples 1 to 3 A malt fermented beverage was obtained in the same manner as in Examples 1 to 27 except that xanthohumol, isoxanthohumol and a sweet substance were added so as to have the concentrations shown in Table 4.
  • the present invention it is possible to increase the content of xanthohumol and isoxanthohumol without impairing the flavor inherent in the packaged fermented beverage by adjusting the sweetness derived from the sweet substance to a predetermined range. it can.
  • a preferred embodiment of the present invention by continuing to drink the container-packed fermented beverage of the present invention, it is possible to expect a health maintenance and improvement effect due to the bioactive action of xanthohumol and isoxanthohumol.

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Abstract

L'invention concerne une boisson fermentée conditionnée et un procédé de fabrication de celle-ci. Cette boisson fermentée conditionnée comprend au moins un élément choisi dans un groupe constitué d'un xanthohumol et d'un isoxanthohumol, et une substance sucrée. La teneur en xanthohumol est supérieure ou égale à 6ppm en masse, et la teneur en isoxanthohumol est supérieure ou égale à 16ppm en masse. La sucrosité provenant de la substance sucrée est comprise entre 0,2 et 14 en termes de saccharose. Selon l'invention, l'amertume désagréable en arrière-goût propre au xanthohumol et au isoxanthohumol, est évitée, et il est possible d'augmenter la teneur en xanthohumol et isoxanthohumol sans que la boisson perde le parfum qu'elle présente à l'origine.
PCT/JP2018/005083 2017-02-15 2018-02-14 Boisson fermentée conditionnée, et procédé de fabrication de celle-ci Ceased WO2018151154A1 (fr)

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JP2018568566A JP7138052B2 (ja) 2017-02-15 2018-02-14 容器詰発酵飲料およびその製造方法

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PCT/JP2017/005585 WO2018150499A1 (fr) 2017-02-15 2017-02-15 Boisson fermentée conditionnée, et procédé de fabrication de celle-ci

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WO2020262232A1 (fr) * 2019-06-28 2020-12-30 サントリーホールディングス株式会社 Composition contenant de l'isoxanthohumol, composition contenant du xanthohumol, leurs procédés de production et procédés de réduction de leur amertume
EP4079302A4 (fr) * 2019-12-20 2023-12-20 Daicel Corporation Composition pour supprimer l'obésité

Citations (7)

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JP2002345433A (ja) * 2001-05-28 2002-12-03 Takara Bio Inc 食品、飲料又は調味料の製造方法
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