JP5909786B2 - Unfermented beer-taste beverage - Google Patents

Description

  The present invention relates to an unfermented beer-taste beverage.

  As typical examples of alcoholic beverages (alcoholic beverages) that have been widely used in the past, beers (including those not classified as beer under the liquor tax law) can be given. Beer is typically produced by saccharifying barley starch into wort and fermenting the sugar contained in it with alcohol using yeast. In addition, by appropriately setting the fermentation conditions and / or other heating / filtration conditions, etc., there is a feature that the texture (taste) required for the product, flavor and taste can be made extremely rich. .

  By the way, in recent years, by setting the alcohol content to less than 1% by mass, soft drinks having a beer taste (so-called non-alcohol beer-taste drinks) that do not belong to liquors under the Liquor Tax Law have spread among consumers. Yes. Such non-alcoholic beer-taste beverages are suitable for hydration and are also in line with recent health orientation because the total amount of alcohol consumed is low even when ingested in large quantities to enjoy beer taste (For example, see Patent Documents 1 to 3). Such non-alcohol beer-taste beverages have generally been produced by suppressing (and insufficient) alcoholic fermentation in the production process and reducing the alcohol content produced by fermentation.

JP-A-8-228753 JP-A-8-509855 JP-A-5-068528

  Here, conventional beers are made by using malt, which is the main raw material, rice, which is a secondary raw material, and fermented raw materials such as hops, proteolytic products of beans and corn, hops, etc. This beer was fermented as a raw material, but these beers were shunned by young people because of their unique aroma and strong bitterness associated with fermentation, and as a result, they caused beer separation mainly among young people. In addition, although the conventional non-alcohol beer-taste beverage is insufficient, it has undergone a process of alcohol fermentation, and thus has a unique aroma associated with fermentation and a strong bitterness.

  Therefore, the present invention provides an unfermented beer-taste beverage that does not have a unique aroma associated with fermentation, although it looks like beer in appearance but is common to beer and non-alcohol beer-taste beverages. With the goal.

  The inventors of the present invention have conducted intensive research in view of the above problems. As a result, unfermented beer-taste beverages containing soy dietary fiber have foam that looks like beer but does not have the unique aroma associated with fermentation that is common to beer and non-alcoholic beverages. The headline and the present invention were completed. Specifically, the present invention provides the following.

  The first aspect of the present invention is an unfermented beer-taste beverage containing soy dietary fiber.

Since the unfermented beer-taste beverage of the present invention is unfermented, it does not have a unique aroma associated with fermentation, which is common to general beers and non-alcohol beer-taste beverages. For this reason, there is no sense of incongruity and combination with any material. Moreover, since the fragrant fragrance peculiar to soybean dietary fiber is given, a flavor can be made favorable and a beer taste feeling can be reinforced.
In addition, since the beer-taste beverage of the present invention contains soy dietary fiber, it can form fine, fine beer-like foam when poured into a glass or the like, and the foam rising from the glass is fine and fine foam like champagne. And the bubbles rise linearly. Also, the beer-like foam smoothes the mouthfeel and further imparts throatiness.

  Hereinafter, the present invention will be described in detail.

<Unfermented beer-taste beverage>
The unfermented beer-taste beverage of the present invention contains soy dietary fiber.
[Soybean dietary fiber]
As the soybean dietary fiber that can be used in the present invention, soybean dietary fiber obtained by various conventionally known methods can be used. Here, as an example of the method for producing soybean dietary fiber, tofu, soy milk, and okara obtained as a by-product during production of separated soybean protein, defatted soybean meal (meal) as a raw material, preferably in an aqueous solution, Examples include a production method in which a soy protein is extracted in a weakly acidic region near the isoelectric point and at a high temperature, and an aqueous solution of dietary fiber is obtained by solid-liquid separation. As a raw material for soy dietary fiber, both the oil content and the protein are low, so that it is preferable to be used in the production of isolated soy protein, and the temperature during extraction is preferably higher than 100 ° C.
The soy dietary fiber in the obtained extract may be used as it is, or may be used after being purified in order to exhibit the function of the soy dietary fiber. As a method for purifying soy dietary fiber, a conventionally known purification method can be appropriately used as a purification method for the polymer.
The soy dietary fiber that can be added to the beer-taste beverage of the present invention is not particularly limited as long as it is a dietary fiber obtained from soy, but the NIBEM in a 0.1% by mass aqueous solution at pH 3.5 is 160 or more. It is preferable that it is the soybean dietary fiber which satisfy | fills these conditions. Moreover, as will be described later, it is preferable that the soybean dietary fiber that can be added to the beer-taste beverage of the present invention has an average molecular weight of 1 million or less as measured by gel filtration HPLC. Examples of such soybean dietary fiber include, but are not limited to, “Soya Five-S-LA200” and “Soya Five-S-LN” (both trade names, Fuji Oil Co., Ltd.). be able to. These soy dietary fibers may be used alone or in combination.

The average molecular weight of soybean dietary fiber is gel filtration HPLC (column: TSKgel-G-5000PWXL (7.8 cm × 30 cm, trade name, Tosoh Corporation), standard substance: pullulan P-82 (trade name, Showa Denko KK), Mobile phase: average molecular weight measured with a 50 mM aqueous sodium acetate solution (pH 5.0, flow rate: 1.0 mL / min), preferably 1,000,000 or less, more preferably 200,000 to 1,000,000, More preferably, it is 400,000 or more and 600,000 or less. Moreover, NIBEM in the 0.1 mass% aqueous solution of the said soybean dietary fiber of pH3.5 is preferably 160 or more, and more preferably 170 or more.
Note that NIBEM is a 20 ° C. aqueous solution filled in a bottle or can, and is extruded into a cylindrical glass with an inner diameter of 60 mm and a height of 120 mm from the liquid bottom at a carbon dioxide flow rate of 1500 mL / min to 1700 mL / min. The time when the bubble surface falls from the top edge of the glass to 10 mm from the top edge of the glass up to 40 mm by filling the glass with foam and automatically measuring with a contact sensor of the electrode rod type is indicated. .
The content of soybean dietary fiber in the beer-taste beverage of the present invention is preferably 0.03% by mass or more and 0.3% by mass or less, and more preferably 0.05% by mass or more and 0.2% by mass or less. preferable. When the content of soy dietary fiber is within the above range, the beer-taste beverage can form fine foam and foam with good texture.

[Hop or bitter]
The beer-taste beverage of the present invention may contain hops and / or bitters in addition to soy dietary fiber. When the beer-taste beverage contains hops or bitters, an appropriate bitter taste is imparted to the beer-taste beverage, and a beer-like taste and flavor are exhibited.
When adding hops to the beer-taste beverage of the present invention, it is preferable to add the saccharified liquid sugar solution such as wort before the boiling treatment. By adding hops to the saccharified liquid sugar solution in such an embodiment, the flavor and aroma of hops can be boiled into the liquid sugar solution. The addition amount of hops, the addition mode (for example, adding in several times), boiling conditions, etc. can be determined suitably. Moreover, after boiling, it is preferable to remove wrinkles such as protein produced by precipitation.
Moreover, what is necessary is just to add a bittering agent in arbitrary steps, when adding a bittering agent to the beer taste drink of this invention. For example, the bittering agent may be added before saccharification of a raw material solution such as wort, or may be added immediately before boiling, at the time of boiling, or after boiling. As the bittering agent, a conventionally known bittering agent selected from hop-derived bitterness substances, caffeine, gentian extract, peptides, theobromine, naringin, nigaki extract, sagebrush extract, kina extract, etc. should be used. Can do.

[PH]
The beer-taste beverage of the present invention preferably has a pH of 3 or more and 4.5 or less, and more preferably 3.5 or more and 4 or less. By adjusting the pH within the above range, the flavor of the beer-taste beverage is improved.

<Method for producing unfermented beer-taste beverage>
Next, the general manufacturing method is shown about the unfermented beer taste drink of this invention. The unfermented beer-taste beverage of the present invention is basically produced by adding soy dietary fiber to a liquid sugar solution prepared using malt or the like, and adding carbon dioxide without fermenting with yeast. However, you may manufacture by adding a soy dietary fiber to the aqueous solution prepared without using malt etc., and adding a carbon dioxide gas, without fermenting with yeast.
First, in general, pulverized material such as malt is mixed with warm water as needed and added to starch such as rice or corn starch, and the starch is saccharified mainly using malt enzymes. To the filtrate obtained by filtering this liquid sugar solution, for example, saccharides, cereal syrup, cereal extract, fruit juice, bitters, pigments, hops and other auxiliary materials are added and boiled. In addition, in the manufacturing method of the beer taste drink of this invention, it is preferable to add a hop, and it is still more preferable to add a hop before boiling.
The boiling condition of the liquid sugar solution containing hops is preferably about 60 to 90 minutes at a temperature of 100 ° C. or higher. By boiling at a high temperature for a certain period of time, the α acid in the hop can be converted to isoα acid.
What is necessary is just to add the soybean dietary fiber added to the beer taste drink of this invention to arbitrary steps. For example, soybean dietary fiber may be added before saccharification of a raw material solution such as wort, or may be added immediately before boiling, at the time of boiling, or after boiling. In addition, in the production of the beer-taste beverage of the present invention, when adding hops, the soybean dietary fiber may be added simultaneously with the addition of hops, or may be added separately from the addition of hops. After boiling, precipitates such as hop koji are removed, and carbon dioxide is added to obtain the desired beer-taste beverage.
Moreover, adjustment of pH of a beer taste drink may be performed before boiling, and may be performed after boiling.
Raw materials such as pulverized malt used in the present invention, starch such as rice and corn starch, liquid sugar containing carbon source, nitrogen source as amino acid-containing material other than wheat or malt are not particularly limited. In the case of producing a conventional beer-taste beverage, a commonly used amount can be used in an amount usually used.
Moreover, although the beer taste drink of this invention is unfermented, it can also be set as an alcoholic drink by adding alcohol. Here, the alcohol that can be added is not limited, and examples thereof include raw material alcohol, beer, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, and spirits. The amount of alcohol added can be appropriately adjusted assuming the final alcohol concentration of the beer-taste beverage. The alcohol added to the beer-taste beverage may be added at an arbitrary stage.

Hereinafter, the present invention will be described in detail with reference to examples. In addition, this invention is not limited to the Example shown below at all.
First, the acquisition source of the raw material of the unfermented beer taste drink used in the present Example and the comparative example is shown below.

(Soybean dietary fiber)
“Soya Five-S-LA200 (trade name)”, “Soya Five-S-LN (trade name)”, “Soya Five-S-ZR100 (trade name)”, “Soya Five-S-DN (trade name)”, “Soya Up” "R100 (trade name)", "Soya Up M3000 (trade name)": Fuji Oil Co., Ltd. "SM700 (trade name)": Saneigen FFI Co., Ltd.

(Soybean peptide)
“High New-AM (trade name)”, “High New-DC 6 (trade name)”: Fuji Oil Co., Ltd. (soybean saponin)
“Soi Health SA (trade name)”: Fuji Oil Co., Ltd. (dietary fiber (polydextrose))
"Liteth (trade name)", "Liteth II (trade name)", "Liteth Ultra (trade name)": Danisco Japan Co., Ltd. (alginate)
“Kimiroid BF (trade name)”: Kimika Co., Ltd. “Biofoam AT (trade name)”: KERRY
(Quillaja Saponin)
"Kirayanin S-100 (trade name)": Maruzen Pharmaceutical Co., Ltd.

<Example 1>
Soybean dietary fiber “Soya Five-S-LA200” was dissolved in water to prepare a 0.20 w / v% aqueous solution. Subsequently, 175 mL of the obtained aqueous solution of soy dietary fiber and 175 mL of carbonated water were filled into a 350 mL can to obtain a carbonated beverage having a soy dietary fiber content of 0.10 w / v% and a gas capacity of 2.3.

<Example 2, Comparative Examples 1 to 14>
Instead of “Soya Five-S-LA200” in Example 1, a carbonated beverage having a predetermined concentration was obtained in the same manner as in Example 1 except that each material shown in Table 1 was used. The addition amount of each material was set to an addition amount at which appropriate foaming was obtained, and was assumed to be an excess amount if no foaming was obtained. Specific addition amounts are shown in Table 1.

[Evaluation]
The carbonated beverage prepared as described above was poured into a 200 ml graduated cylinder at a constant speed and from a certain height, and the state of foam such as foamability, foam retention, and foam quality was visually observed, and the following evaluations were made. Evaluation was made according to the criteria. Moreover, the transparency and flavor of each carbonated beverage were also evaluated according to the following evaluation criteria. The results are shown in Table 2.
(State of foam)
○: The state of the foam is very good △: The state of the foam is so good ×: The state of the foam is bad (transparency)
○: Transparent △: Slightly cloudy ×: Cloudy (flavor)
○: Good △: Fairly good ×: Bad

  As shown in Table 2, the beer-taste beverages using “Soya Five-S-LA200” and “Soya Five-S-LN” have a foam state, transparency, and beer-taste beverages not using these. The flavor was good.

<Examples 3 to 10>
A carbonated beverage was obtained in the same manner as in Example 1 except that the amount of “Soya Five-S-LA200” added in Example 1 was changed as shown in Table 3.

[Evaluation]
The carbonated beverage prepared as described above was poured into a 200 ml graduated cylinder at a constant speed and from a certain height, and the state of foam such as foamability, foam retention, and foam quality was visually observed, and the following evaluations were made. Evaluation was made according to the criteria. Moreover, the transparency and flavor of each carbonated beverage were also evaluated according to the following evaluation criteria. The results are shown in Table 4.
(State of foam)
○: The state of the foam is very good △: The state of the foam is so good ×: The state of the foam is bad (transparency)
○: Transparent △: Slightly cloudy ×: Cloudy (flavor)
○: Good △: Fairly good ×: Bad

  As shown in Table 4, in the beer-taste beverage containing 0.03% by mass to 0.3% by mass of soybean dietary fiber, the foam state, transparency, and flavor were particularly good.

<Examples 11 to 16>
Soybean dietary fiber “Soya Five-S-LA200” was dissolved in water to prepare a 0.20 w / v% aqueous solution. An appropriate amount of lactic acid was added thereto, and the pH was adjusted to the value shown in Table 5. Subsequently, 175 mL of the obtained aqueous solution of soy dietary fiber and 175 mL of carbonated water were filled into a 350 mL can to obtain a carbonated beverage having a soy dietary fiber content of 0.10 w / v% and a gas capacity of 2.3.

[Evaluation]
The flavor of the carbonated beverage prepared as described above was evaluated according to the following evaluation criteria. The results are shown in Table 6.
(Flavor)
○: Good △: Fairly good ×: Bad

  As shown in Table 6, by adjusting the pH within the range of 3 to 4.5 in the beer-taste beverage, the flavor became particularly good.

<Examples 17 to 20, Comparative Examples 15 and 16>
Soybean dietary fiber listed in Table 7 was dissolved in water to prepare a 0.20 w / v% aqueous solution. An appropriate amount of lactic acid was added thereto, and the pH value was adjusted to the values shown in Table 7. Subsequently, 175 ml of the obtained aqueous solution and 175 ml of carbonated water were filled in a 350 ml can to obtain a carbonated beverage having soybean dietary fiber of 0.10 w / v% and a gas capacity of 2.3.
While the carbonated beverage of 20 ° C. filled in the can was foamed, the cylindrical glass having an inner diameter of 60 mm and a height of 120 mm from the liquid bottom at a carbon dioxide flow rate of 1500 mL / min to 1700 mL / min was prepared. Extruding and filling the glass with foam, the time for the foam surface to fall from the top edge of the glass to 10 mm starting from the upper edge of the glass up to 40 mm due to the collapse of the foam was automatically measured with an electrode bar contact sensor. The results are shown in Table 7.

<Example 21>
The components shown in Table 8 below were added in the amounts shown in Table 8 to prepare an aqueous solution containing soybean dietary fiber and bitterness. Carbon dioxide gas was applied to the obtained aqueous solution so as to have a gas capacity of 2.3. About the obtained carbonated drink, sensory evaluation was carried out by ten in-house panelists who received training based on the evaluation criteria shown below for beer-likeness, throat overness, and deliciousness. The same evaluation was performed for carbonated beverages to which no bitterness was added. The results are shown in Table 9.
(Beer quality)
5: It seems to beer 4: It seems to be a little beer 3: It cannot be said to be either 2: It is not like beer a little 1: It is not like beer (over the throat)
3: Good 2: Normal 1: Bad (delicious)
5: Delicious 4: Slightly delicious 3: Neither can be said 2: Slightly not delicious 1: Not delicious

As shown in Table 9, the beer-taste beverages to which no bitterness was added were also beer-like, throated and delicious, but in the beer-taste beverages to which bitterness was added, The taste was particularly good.
Hereinafter, embodiments of the present invention will be described.
1. Unfermented beer-taste beverage containing soy dietary fiber.
2. The beer-taste drink according to 1 above, comprising soybean dietary fiber having a NIBEM of 160 or more in a 0.1% by mass aqueous solution at pH 3.5.
3. The 1 or 2 beer-taste beverage described above containing soybean dietary fiber having an average molecular weight of 1 million or less as measured by gel filtration HPLC.
4). The beer-taste beverage according to any one of 1 to 3 above, wherein the added amount of soybean dietary fiber is 0.03% by mass or more and 0.3% by mass or less.
5. The beer-taste beverage according to any one of 1 to 4 above, wherein hops and / or bitters are added.
6). The beer-taste beverage according to any one of 1 to 5 above, wherein the pH is 3 or more and 4.5 or less.
7). The beer-taste beverage according to any one of 1 to 6 above, wherein alcohol is added.

Claims (7)

  An unfermented non-alcohol beer-taste beverage comprising soy dietary fiber having a NIBEM of 160 or more in a 0.1% by mass aqueous solution having a pH of 3.5.   The non-alcohol beer-taste beverage according to claim 1, comprising soybean dietary fiber having an average molecular weight of 1 million or less as measured by gel filtration HPLC.   The non-alcohol beer-taste beverage according to claim 1 or 2, wherein the amount of soybean dietary fiber added is 0.03% by mass or more and 0.3% by mass or less.   The non-alcohol beer-taste beverage according to any one of claims 1 to 3, having a pH of 3 to 4.5.   The non-alcohol beer-taste beverage according to claim 4, having a pH of 3 or more and 4.0 or less. An unfermented beer-taste beverage containing alcohol and the non-alcohol beer-taste beverage according to any one of claims 1 to 5. The manufacturing method of the unfermented beer taste drink which has the process of adding alcohol to the non-alcohol beer taste drink in any one of Claim 1 to 5.