JP6022868B2 - Strength enhancer for body and / or body feeling of beer or beer flavor foamed beverage, and method for enhancing body and / or body feeling - Google Patents

Description

  The present invention relates to a body taste and / or body feeling enhancer for beer or a beer-flavored sparkling beverage, and a body taste and / or body feeling enhancement method. Specifically, the richness and / or body feeling enhancer of beer or beer-flavored sparkling beverage containing mogroside V, and the richness of beer or beer-flavored sparkling beverage to which beer or beer-flavored sparkling beverage is added. And / or a method for enhancing body feeling.

In recent years, with the diversification of consumer needs, alcoholic beverages with various flavors and alcoholic beverages produced with various raw materials have been developed. In the beer-based beverage market, beer, sparkling wine, Many other brewed liquors (third beer), non-alcoholic beer and other beer-flavored beverages are on sale.
The malt, alcohol, and sugar contained in these beer-based beverages all affect the flavor and body taste of the drink, so if you reduce the malt, alcohol, or sugar, The body feeling will decrease and the flavor will be impaired.
Among beer-flavored sparkling beverages, sparkling liquor uses less malt than beer, and other brews (third beer) use ingredients other than malt (for example, soy protein and pea protein) Therefore, there is a problem that the body and body feeling are weaker and the flavor is inferior than beer, and the acidity is stronger and the bitterness is inferior.
Moreover, in the non-alcohol beer-flavored sparkling beverage, since the alcohol is not further used, the richness and body feeling are felt weaker and the flavor is inferior.
In addition, beer with reduced or zero sugar has become popular in beer in recent years, and with reduced sugar, there is a problem that the richness and body feeling become weak and the flavor is inferior. There is.

Several proposals have been made as methods for enhancing the richness and body feeling of beer and beer-flavored sparkling beverages.
In Patent Document 1, in the production of a low calorie brewed liquor using malt as a raw material, acesulfame potassium, aspartame, erythritol, sorbitol, maltitol (reduced maltose), reduced maltose starch syrup, xylitol, rahanka (steel), stevia, and sucralose By adding a low-calorie sweetener or non-calorie sweetener consisting of one or more selected from the group consisting of brewed liquor during the production process, the flavor and taste of low-calorie brewed liquor It describes that taste and umami) and body feeling can be added.
Patent Document 2 describes a method of improving the flavor of beer or a beer-flavored sparkling beverage by adding an extract obtained by concentrating sake.

JP 2003-47453 A JP2011-139699A

Patent Document 1 discloses, as described above, one kind selected from the group consisting of acesulfame potassium, aspartame, erythritol, sorbitol, maltitol (reduced maltose), reduced maltose starch syrup, xylitol, rakanka, stevia, and sucralose. It is described that by adding a low calorie sweetener or a non-calorie sweetener that is a combination of two or more kinds, the flavor, taste (kokumi or umami), and body feeling of low calorie brews made from malt can be added. Has been.
However, the effect is actually shown in Patent Document 1 only when acesulfame potassium and sucralose, especially when they are used in combination, and Rakanka is described as one of low-calorie sweeteners. However, there is no specific description, and it has not been proved at all whether it has the effect.
Moreover, although patent document 2 uses the extract obtained by concentrating refined sake, there existed a problem that it took an effort and cost to manufacture the said extract.
An object of the present invention is to easily enhance the richness and body feeling of beer and beer-flavored sparkling beverages.

  In view of the above-mentioned problems of the prior art, the present inventors have conducted extensive research and found that mogroside V, which is a component in a rakanka extract, which is a kind of high-intensity sweetener, is used as beer or beer-flavored sparkling beverage. It was found that the richness and body feeling of these beverages can be easily enhanced by adding to the above.

That is, the present invention relates to the enhancer of the richness and / or body feeling of beer or beer-flavored sparkling beverages and the method for enhancing the richness and / or body feeling of beer or beer-flavored sparkling beverages.
Item 1. An agent for enhancing the richness and / or body feeling of beer or a beer-flavored sparkling beverage, characterized by containing mogroside V.
Item 2. Item 3. The richness and / or body feeling enhancer of beer or beer-flavored beverage according to item 1, wherein the addition amount of mogroside V is 0.0001 to 0.005 mass% with respect to beer or beer-flavored sparkling beverage.
Item 3. Mogroside V is added to beer or a beer-flavored sparkling beverage, a method for enhancing the richness and / or body feeling of beer or a beer-flavored sparkling beverage.
Item 4. Item 4. The method for enhancing the richness and / or body feeling of beer or beer-flavored foamed beverage according to Item 3, wherein Mogroside V is added in an amount of 0.0001 to 0.005 mass% with respect to beer or beer-flavored sparkling beverage.

According to the present invention, by adding mogroside V to beer or a beer-flavored sparkling beverage, the richness and body feeling of these beverages can be easily enhanced.
Furthermore, the effects of improving the flavor such as the acidity of these beverages being suppressed and the bitterness being conspicuous, the feeling of alcohol being increased, the taste becoming mellow, and the aftertaste being refreshed can also be exhibited.

  The present invention comprises a beer or beer-flavored foamed beverage that contains mogroside V, and a beer or beer-flavored foam characterized by the addition of an agent for enhancing the richness and / or body feeling of beer or beer-flavored beverage. The present invention relates to a method for enhancing the richness and / or body feeling of a beverage.

Mogroside V (mogrol-3-O- (beta-D-glucopyranosyl (1-6) -beta- D-) used in the present invention
glucopyranoside) -24-O-((beta-D-glucopyranosyl (1-2))-(beta-D-glucopyranosyl (1-6))-beta-D-glucopyranoside) is called "Lakanka" (scientific name: Momordica Grosvenori Swingle ", a perennial fruit of the Cucurbitaceae that grows around the Guilin area of Guangxi, China, and the sweetness contained in extracts extracted with water, methanol, ethanol, etc. It is the main component and its sweetness intensity is about 300 times that of sucrose.
Lacanka extract contains mogroside IV, 11-oxo-mogroside V, siamenoside I and the like as sweetening components other than mogroside V, and further contains other contaminating components.
It is preferable to use an isolated mogroside V. However, when a rakanka extract is used, if there are many sweet and miscellaneous components other than mogroside V, the flavor of beer and beer-flavored foamed beverages is adversely affected. Therefore, it is desirable to use those containing mogroside V at a concentration as high as possible, and those containing mogroside V of 7% or more, preferably 30% or more, more preferably 50% or more. It is desirable.
In order to extract and isolate mogroside V from the fruits of Lacanca, for example, the method described in Production Example 1 of JP-A No. 2001-2111854 can be used.
As the Lacanca extract, for example, commercially available products such as FD Rakan fruit concentrated extract powder (manufactured by San-Ei Gen F.F., Inc., products containing 15% and 7% mogrosides) and purified products thereof can be used.
Rakanka extract is used as a high-intensity sweetener, for example, to eliminate the bitterness, salty taste, and astringency of inorganic electrolytes contained in low-calorie beverages and to provide a refreshing sweetening (re-use) Table 2010-50510).

The beer that is the subject of the present invention is classified as beer under the Liquor Tax Law, and examples include ale, lager, lambic, pilsner, white beer, and black beer.
Examples of the beer-flavored sparkling beverages include those that fall under the liquor tax law and other brewed liquors (third beer), sparkling liqueurs, and the like.
Furthermore, a non-alcohol beer flavored drink is also included regardless of the presence or absence of malt.

The addition amount of mogroside V added to enhance the richness and body feeling of beer or beer-flavored foamed beverages is 0.0001 to 0.005% by mass, preferably 0.00025 to 0, based on these beverages. 0.005 mass%, more preferably 0.0005 to 0.0025 mass%.
If the amount of mogroside V added to these beverages is less than 0.0001% by mass, the effect of enhancing the richness and body feeling cannot be obtained sufficiently, and conversely if it exceeds 0.005% by mass, mogroside V Neither of these is preferred since the original sweetness of these beverages appears and the original taste of these beverages is impaired.

In addition to mogroside V, other components may be optionally added to the flavor improving agent of the present invention. Examples of components that can be optionally added include hop extract, malt extract, acidulant, sweetener, fragrance, and coloring agent.
The time when mogroside V is added to these beverages is not particularly limited, and may be at any point in the process for producing these beverages.

Hereinafter, the content of the present invention will be specifically described with reference to the following examples, but the present invention is not limited thereto.
In the following description, “%” indicates mass%.

Rakanka extract (refined product containing 50% mogroside V) was added to commercially available beer manufactured by Company A with different addition amounts, and the change in flavor was evaluated. The results are shown in Table 1.
Company A beer: raw materials (malt, hops, rice, corn, starch), containing 5% alcohol content About the effects of Examples 1 to 3, in order from the remarkable effect of enhancing the body taste and body feeling ◎>○>△> ×.

By adding 0.0005 to 0.01% of Lacanca extract (adding 0.00025 to 0.005% as mogroside V), the effect of enhancing the richness and body feeling of beer could be confirmed.

  Three kinds of rakanka extracts having different degrees of purification (mogroside V content) were added to a commercially available beer manufactured by Company A in the same manner as in Example 1 with the mogroside V content almost the same, and the change in flavor was evaluated.

（注）モグロシドＶ１５％及び７％含有品：ＦＤ羅漢果濃縮エキスパウダー（三栄源エフ・エフ・アイ社製）使用

(Note) Contains 15% and 7% mogrosides: Uses FD Rahan Fruit Concentrated Extract Powder (manufactured by Saneigen FFI Co., Ltd.)

In the rakanka extract (product containing mogroside V7 to 50%) having a different degree of purification, the effect of enhancing the richness and body feeling of beer could be confirmed.
In particular, in the Lacanka extract having a mogroside V content of 50%, a strong enhancing effect on body feeling was confirmed.

  Various sweeteners were added to commercially available beer manufactured by Company A in the same manner as in Example 1, and the change in flavor was evaluated. The amount of each sweetener was adjusted so as to achieve the same sweetness.

It was confirmed that when the rakanka extract was added (added 0.001% as mogroside V), the richness and body feeling were enhanced without affecting the bitterness of beer.
Other sweeteners were not preferable because the effects were not seen or even when the body feeling was slightly enhanced, the bitter taste of beer was suppressed and the taste was felt weak.
In addition, even in the combined use of 1: 3 of sucralose and acesulfame K (the product D: sucralose 3 ppm + acesulfame K9 ppm added), which is most preferable in Tables 1 and 2 of Patent Document 1, the body feeling is slightly enhanced. However, it was confirmed that the bitter taste of beer was suppressed and the taste was felt weak, and the effect was inferior compared to the case where the Lacanca extract was added.

  Rakanka extract (refined product containing 50% mogroside V) was added to various commercially available beers and beer-flavored sparkling beverages in an amount of 0.005%, and changes in flavor were evaluated.

  When Lacanca extract is added (added 0.0025% as mogroside V), not only beer but also beer-flavored sparkling beverages (sparkling liquor, liqueur, other brewed liquor, non-alcoholic beer) It was confirmed that there was an effect of enhancing the richness and body feeling.

According to the present invention, the richness and body feeling can be easily enhanced with respect to beer and beer-flavored sparkling beverages, so that the market for these beverages is expected to expand and is particularly useful in the food industry.

Claims (2)

An agent for enhancing the richness and / or body feeling of beer or a beer-flavored sparkling beverage, characterized by containing mogroside V, wherein the addition amount of mogroside V is 0. An enhancer of body and / or body feeling of beer or beer-flavored sparkling beverage, which is 0001 to 0.005% by mass . A method for enhancing the richness and / or body feeling of beer or beer-flavored sparkling beverage, characterized by adding mogroside V to beer or beer-flavored sparkling beverage, wherein mogroside V is added to beer or beer-flavored sparkling beverage A method for enhancing the richness and / or body feeling of beer or a beer-flavored sparkling beverage, which is added in an amount of 0.0001 to 0.005% by mass relative to the beer .