JP6828086B2 - Non-fermented beer taste beverage - Google Patents

Description

The present invention relates to a non-fermented beer-taste beverage, and more particularly to a non-fermented beer-taste beverage containing water-soluble dietary fiber and not using hops as a raw material.

There is known a non-fermented beer-taste beverage produced by imparting a beer-like flavor by means other than fermentation without undergoing a fermentation process using yeast. A non-fermented beer-taste beverage is generally produced by mixing raw materials such as malt extract, hop extract, acidulant, and sweetener, and introducing carbon dioxide gas into the obtained formulation.
Non-fermented beer-taste beverages do not require a fermentation apparatus or fermentation process, and are suitable for mass production at low cost. It is also suitable for producing beer-taste beverages in which the content of calories, sugars, etc. is adjusted within a desired range by selecting and adjusting the raw materials to be used, and beer-taste beverages that do not contain alcohol. ..

On the other hand, non-fermented beer-taste beverages tend to be inferior in drinking response to beer and beer-taste beverages produced through a fermentation process. In particular, the tendency is remarkable for raw materials that use a small amount of malt.

Therefore, the non-fermented beer-taste beverage contains water-soluble dietary fiber to improve the drinking response. In addition, water-soluble dietary fiber may be contained in beer-taste beverages due to its physiological function.
On the other hand, water-soluble dietary fiber is known to exhibit a paper odor, which is a paper-like odor (Patent Document 1). Such a paper odor can be masked to the extent that the flavor is not affected by adding hops or hop extracts.

Japanese Unexamined Patent Publication No. 2014-161292

INDUSTRIAL APPLICABILITY The present invention is a novel non-fermented beer-taste beverage containing water-soluble dietary fiber and not using hops as a raw material, which can suppress the odor of paper and also make hop-like aroma. The purpose is to provide technology.

As described above, the paper odor can be masked to the extent that the flavor is not affected by adding hops or hop extracts.
By the way, in recent years, there has been an attempt to reproduce the flavor of beer and hops by incorporating an aroma component without using malt or hops. According to such a method, it becomes possible to stably produce a beer-taste beverage at a lower cost. However, when the beer-taste beverage contains water-soluble dietary fiber, it is produced without adding hops or the like, so that a paper odor is felt.
The present inventor has diligently studied the suppression of paper odor in non-fermented beer-taste beverages containing water-soluble dietary fiber and not using hops as a raw material. As a result, they have found that by adding linalool and geraniol in a beverage at a predetermined content, the paper odor can be suppressed and a hop-like aroma can be felt, and the present invention has been completed.
In the present specification, the paper odor means the odor that makes the image of paper felt when drinking as described above, and the hop-like scent means the scent that makes the image of hops felt when drinking.

The gist of the present invention is as follows.
[1] A non-fermented beer-taste beverage containing water-soluble dietary fiber and not using hops as a raw material.
Contains linalool and geraniol,
The linalool content is 20 μg / L or more and less than 300 μg / L.
The content of geraniol is 20 μg / L or more and less than 300 μg / L.
A non-fermented beer-taste beverage in which the total content of linalool and geraniol is 50 μg / L or more.
[2] The non-fermented beer-taste beverage according to [1], wherein the total content of linalool and geraniol is 500 μg / L or less.
[3] The non-fermented beer-taste beverage according to [1] or [2], wherein the content of linalool is 20 μg / L or more and 200 μg / L or less.
[4] The non-fermented beer-taste beverage according to any one of [1] to [3], wherein the content of geraniol is 20 μg / L or more and 200 μg / L or less.
[5] The non-fermented beer-taste beverage according to any one of [1] to [4], which satisfies the relationship of linalool content ≥ geraniol content.
[6] The non-fermented beer-taste beverage according to any one of [1] to [5], which further contains myrcene and has a content of 8 μg / L or less.
[7] The non-fermented beer-taste beverage according to any one of [1] to [6], wherein the content of water-soluble dietary fiber is 30 g / L or less.
[8] The non-fermented beer-taste beverage according to any one of [1] to [7], which contains indigestible dextrin or polydextrose as a water-soluble dietary fiber.
[9] The non-fermented beer-taste beverage according to any one of [1] to [8], which further contains ethanol.
[10] In a non-fermented beer-taste beverage containing water-soluble dietary fiber and not using hops as a raw material, the content of linalool is 20 μg / L or more and less than 300 μg / L, and the content of geraniol is 20 μg / L or more and 300 μg / L. A method for suppressing paper odor and imparting a hop-like aroma, which comprises containing linalool and geraniol with less than, and a total content of linalool and geraniol of 50 μg / L or more.

According to the present invention, a novel technique capable of suppressing a paper odor and allowing a hop-like aroma to be felt in a non-fermented beer-taste beverage containing water-soluble dietary fiber and not using hops as a raw material. Can be provided.

Hereinafter, one embodiment of the present invention will be described in detail.
The present embodiment relates to a non-fermented beer-taste beverage containing water-soluble dietary fiber and not using hops as a raw material. The non-fermented beer taste beverage contains linalool and geraniol, the content of linalool is 20 μg / L or more and less than 300 μg / L, the content of geraniol is 20 μg / L or more and less than 300 μg / L, and the content of linalool and geraniol is The total content is 50 μg / L or more.

In the present specification, the beer-taste beverage means an alcoholic beverage and a non-alcoholic beverage which have effervescent properties due to carbon dioxide gas and have a flavor similar to or similar to that of beer. Whether or not it corresponds to a beer-taste beverage is not limited by the classification under the Liquor Tax Law, the raw materials used, and the amount used.
Further, the non-fermented beer-taste beverage means a beer-taste beverage produced without undergoing fermentation.

The non-fermented beer taste beverage of the present embodiment may be an alcoholic beverage containing alcohol (ethanol), or may be a so-called non-alcoholic beverage or a low-alcoholic beverage having an alcohol content of less than 1% by volume.
Specific examples of the non-fermented beer-taste beverage include beer-taste beverages such as low-malt beer, low-alcohol sparkling beverage, and non-alcoholic beer. In addition, liqueurs obtained by mixing a beverage produced without undergoing a fermentation step with an alcohol-containing distillation solution and carbon dioxide gas may be used. The alcohol-containing distilled liquid is a solution containing alcohol obtained by a distillation operation, and a solution generally classified as distilled liquor such as spirits can be used.
The non-fermented beer-taste beverage of the present embodiment is preferably an alcoholic beverage.

The non-fermented beer-taste beverage of the present embodiment may be made from malt or wheat, or may not be made from malt or the like, and is not particularly limited.
Here, "the raw material contains malt" means that the malt-derived component is blended in a substantial amount with respect to the non-fermented beer-taste beverage. For example, when malt is used as a raw material for spices and the like, and a small amount of malt is blended as a spice in a non-fermented beer-taste beverage, it does not correspond to "the raw material contains malt". On the other hand, when it is specified as malt or the like as a raw material when it is sold as a commercial product, it corresponds to "the raw material contains malt".

The non-fermented beer-taste beverage of the present embodiment contains water-soluble dietary fiber. In the present specification, the water-soluble dietary fiber means a water-soluble one among high molecular weight components mainly composed of polysaccharides which are not digested by human digestive enzymes.
The water-soluble dietary fiber contained in the non-fermented beer-taste beverage of the present embodiment is not particularly limited, and for example, indigestible dextrin, isomalt dextrin, pectin, polydextrose, alginic acid, laminarin, guar gum decomposition product, glucomannan, carrageenan. , Fucoidin and the like. For example, one or more of these may be contained in the non-fermented beer-taste beverage of the present embodiment.
Of these, by applying the composition of the non-fermented beer-taste beverage of the present embodiment, the paper odor can be further suppressed as compared with the case of using other water-soluble dietary fibers, and therefore, indigestible dextrin and indigestible dextrin as water-soluble dietary fibers / Or preferably contains polydextrose.

In the present embodiment, the content of the water-soluble dietary fiber is not particularly limited and can be appropriately set, but since the paper odor can be further suppressed by applying the composition of the non-fermented beer-taste beverage of the present embodiment, 30 g / L The following is preferable.
The concentration of water-soluble dietary fiber in a beverage can be calculated based on, for example, the raw materials used for production, and on April 26, 1999, Eshin No. 13 ("Analysis method of nutritional components, etc. in nutrition labeling standards, etc." It can be measured by high performance liquid chromatography (enzyme-HPLC method) or the like, which is the method for analyzing dietary fiber described in ").

In addition, the non-fermented beer-taste beverage of the present embodiment further contains linalool and geraniol.
In the non-fermented beer taste beverage of the present embodiment, the content of linalool is 20 μg / L or more and less than 300 μg / L, the content of geraniol is 20 μg / L or more and less than 300 μg / L, and the total content of linalool and geraniol is. Is 50 μg / L or more.

By incorporating linalool and geraniol in a non-fermented beer-taste beverage so as to satisfy the above relationship, it is possible to suppress the odor of paper and to sensate a hop-like aroma.
Here, it is preferable that the total content of linalool and geraniol is 500 μg / L or less because the aftertaste when drinking (the taste felt after the beverage has passed through the mouth) can be improved.
Further, it is preferable that the content of linalool is 20 μg / L or more and 200 μg / L or less because the aftertaste when drinking can be improved. Similarly, since the aftertaste when swallowed can be improved, the content of geraniol is preferably 20 μg / L or more and 200 μg / L or less.

Further, if the content of linalool is equal to or higher than the content of geraniol (that is, the relationship between the content of linalool ≥ the content of geraniol is satisfied), the total content of linalool and geraniol is the same and the content of linalool is the same. Is preferable because it can further improve the hop-like aroma as compared to those with less than the geraniol content. Further, for the same reason, it is more preferable to satisfy the relationship of linalool content (μg / L) / geraniol content (μg / L) = 1.0 to 8.0, and 1.2 to 6 It is even more preferably 0.0, and even more preferably 1.5 to 3.5.
Further, since the hop-like aroma can be further improved, it is preferable that the total content of linalool and geraniol is 200 μg / L or less, and the relationship of linalool content ≥ geraniol content is satisfied. For the same reason, the total content of linalool and geraniol is 200 μg / L or less, and the linalool content (μg / L) / geraniol content (μg / L) = 1.0 to 8.0. It is more preferable to satisfy the relationship (more preferably 1.2 to 6.0, even more preferably 1.5 to 3.5).

In addition, since the non-fermented beer-taste beverage of the present embodiment can further improve the hop-like aroma, it is preferable that the content thereof is 8 μg / L or less and further contains myrcene.

In the present embodiment, other ingredients can be appropriately included in the non-fermented beer-taste beverage as needed within the range in which the effects of the present invention can be obtained.
Specific other components include raw materials such as acidulants (acids), sweeteners, yeast extracts, flavors, coloring agents, bitterness agents, and herbs.
Examples of the acidulant include organic acids such as lactic acid, citric acid, gluconic acid, malic acid, tartaric acid, fumaric acid, succinic acid, adipic acid and fumaric acid, mineral acids such as hydrochloric acid and phosphoric acid, and salts thereof. it can.
In the non-fermented beer-taste beverage of the present embodiment, the pH is not particularly limited and can be appropriately set by those skilled in the art, but the pH is preferably 4.0 or less from the viewpoint of microbial resistance. In addition, lowering the pH accelerates the deterioration, but sharpness (feeling that the aftertaste after drinking disappears, including sweetness, bitterness, sourness, umami, and saltiness) From the viewpoint of making it more perceptible, the pH is preferably 2.9 to 3.5, and more preferably 3.0 to 3.3.

Examples of sweeteners include sugars, sugar alcohols, sweetening amino acids, high-sensitivity sweeteners, and the like. Examples of saccharides include monosaccharides such as glucose, fructose, wood sugar, sorbose, galactose, and isomerized sugar; disaccharides such as sucrose, maltose, lactose, isomerized lactose, and isomaltulose (patinose (registered trademark)); fructo-oligosaccharide. , Maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, oligosaccharides such as coupling sugar and the like. Examples of sugar alcohols include monosaccharide alcohols such as erythritol, sorbitol, xylitol, and mannitol; disaccharide alcohols such as maltitol, isomartitol, and lactitol; and 3 such as maltitol, isomaltotriitol, and panitol. Sugar alcohols; alcohols having 4 or more sugars such as oligosaccharide alcohols can be mentioned. Sweetening amino acids include glycine or alanine. Examples of the high-sensitivity sweetener include acesulfame K, aspartame, stevia, enzyme-treated stevia, sucralose and the like.
Examples of the flavor include malt flavor, hop flavor, beer flavor, alcohol flavor, caramel flavor and the like.
Examples of the colorant include caramel and the like.

Examples of the bitterness include those that make a non-fermented beer-taste beverage exhibit a bitterness that is the same as or similar to that of beer. The bitterness agent may be a bitterness component contained in the hop, or may be a bitterness component not contained in the hop. As bitterness agents, specifically, magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quacin, isoα acid, tetraisoα acid, oxide of β acid, quinine, momordecine, quercitrin, theobromine, Examples thereof include bitterness-imparting ingredients such as caffeine, and bitterness-imparting materials such as bitter gourd, senburi tea, bitter tea, nigayomogi extract, gentiana extract, and kina extract.
When a bitterness agent is used, the bitterness is accumulated during drinking and the taste is changed. Therefore, it is preferable not to use the bitterness agent.

The method for producing the non-fermented beer-taste beverage of the present embodiment is not particularly limited, and can be appropriately set by those skilled in the art, and can be produced, for example, by a method including a step usually performed when producing a non-fermented beer-taste beverage. ..
For example, a non-fermented beer-taste beverage can be prepared by a method using a primary raw material solution. The primary raw material solution is prepared by mixing raw materials other than the raw material water containing water-soluble dietary fiber, linalool and geraniol so as to satisfy the above relationship with respect to linalool and geraniol as a beverage, and then blending. It can be obtained by adding a predetermined amount of drinking water to a product.

A non-fermented beer-taste beverage produced by using a grain raw material such as malt as a raw material can be produced, for example, by preparing a primary raw material liquid as described below.
First, a grain raw material such as malt and a mixture containing water are saccharified and then boiled to prepare wort. Specifically, warm water is added to crushed malt or starch such as rice or cornstarch to mix and heat, and the starch is saccharified mainly by using malt enzymes to obtain a saccharified solution. Water-soluble dietary fiber, linalool, geraniol, etc. are added to the saccharified solution to prepare a primary raw material solution.

In the case of producing a non-fermented beer-taste beverage using liquid sugar without using malt as a raw material, first, as a preparation step, first, liquid sugar containing a carbon source, nitrogen source as an amino acid-containing material other than wheat or malt, The dye and the like are mixed with warm water to prepare a liquid sugar solution. Water-soluble dietary fiber, linalool, geraniol, etc. are added to the liquid sugar solution to prepare a primary raw material solution.

A non-fermented beer-taste beverage can be obtained by boiling the obtained primary raw material solution, adding alcohol (ethanol) as needed, and introducing carbon dioxide gas by a carbonation step.
The state of the primary raw material liquid to be subjected to the carbonation step is not particularly limited and can be appropriately set by those skilled in the art. For example, carbonated water may be added after the primary raw material liquid is prepared in a concentrated state. In addition, the method of adding carbon dioxide gas in the carbonation step can be performed by a conventional method.
The obtained non-fermented beer-taste beverage is usually packaged by a filling step.

Further, it is more preferable to remove the precipitate by filtration before the carbonation step or the carbonated water addition step, because the causative substances of sediment and miscellaneous taste can be removed. Moreover, you may perform sterilization treatment. In addition, after the carbonation step or the carbonated water addition step, a filtration treatment or a sterilization treatment may be performed as necessary.

As described above, according to the present embodiment, in a non-fermented beer-taste beverage containing water-soluble dietary fiber and not using hops as a raw material, linalool and geraniol are contained, and the content of linalool is 20 μg / L or more and less than 300 μg / L. By setting the content of geraniol to 20 μg / L or more and less than 300 μg / L and the total content of linalool and geraniol to 50 μg / L or more, the paper odor felt when drinking is suppressed and a hop-like scent is felt. Can be done. As a result, it is possible to contribute to the improvement of the palatability of the non-fermented beer-taste beverage.
Further, according to one aspect of the present invention, in a non-fermented beer-taste beverage containing water-soluble dietary fiber and not using hops as a raw material, the content of linalool is 20 μg / L or more and less than 300 μg / L, and the content of geraniol. It is possible to provide a method for suppressing paper odor and imparting a hop-like aroma, which comprises containing linalool and geraniol with a total content of linalool and geraniol of 50 μg / L or more and less than 200 μg / L and less than 300 μg / L.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.
Water for raw material alcohol (Daiichi Alcohol Co., Ltd. "Alcohol raw material for alcoholic beverages"; purity 95%) is 53.5 g / L, and indigestible dextrin (Matsutani Chemical Industry Co., Ltd. "Fibersol 2"; purity 85-95%) ) Or polydextrose (Danisco "Litez HF"; purity 95% or more) was added as a beverage so as to have the contents shown in Tables 1 to 3 to prepare a base solution.
Linalool, geraniol, and myrcene were added to the prepared base solution so as to have the compositions shown in Tables 1 to 3, and the beverages of Samples 1-32 and Samples 36 to 43 were prepared. In addition, an isolated hop extract (Barth-Haas Group "CO2 Hop Extract") was added to the prepared base solution to prepare beverages of Samples 33 to 35. Table 3 shows the contents of linalool, geraniol, and myrcene derived from the hop extract in the beverages of Samples 33 and 35. The beverage of Sample 34 was produced by adding the same amount of the hop extract to the prepared base solution and adding geraniol so that the amount of geraniol added was 25 μg / L.

The obtained beverage was sensory evaluated for "paper odor", "hop-likeness", "aftertaste", "thickness", and "alcoholic taste".
The sensory evaluation was performed by five panelists specializing in beer.
Regarding the item of "paper odor", if the "paper odor" can be masked to the same extent as the reference using hop extract as a raw material (sample 33, the same applies to other evaluation items below), ○, almost paper odor. If it was not masked, it was marked as x, and if it was not masked to some extent, it was marked as △. In the evaluation, when it was judged to be 〇, it was judged that the paper odor could be suppressed.
Regarding the item of "hop-likeness" (whether or not you can feel hop-like scent), if you do not feel hop-like (no hop-like scent / unnatural (artificial), imagine a fragrance rather than hops. If it ends up) ×. In addition, for those that felt "hop-like", whether or not a natural hop-like scent could be obtained was further evaluated on a five-point scale. That is, the one with the most hop-like scent is evaluated as 5 (similar to the reference), and the one that can be imagined but feels unnatural is evaluated as 1 on a 5-point scale. The larger the value related to the evaluation, the more hop-like. It was judged that the scent had improved.
Regarding the item of "aftertaste", it was evaluated as ◯ when no unpleasant taste was felt, × when strongly felt unpleasant taste, and Δ when slightly unpleasant taste was felt.
Regarding the item of "thickness", if you feel the same thickness as the reference, ○, if the thickness is hardly increased compared to the base liquid, ×, the thickness is not increased to the reference, but the thickness is increased to some extent. If it is, it is marked as Δ.
Regarding the item of "alcohol taste", ○ if the unpleasant flavor due to alcohol is as mild as the reference, × if you feel the unpleasant flavor of alcohol like the base liquid, mild to the reference If it is not, but it is mild to some extent, it is marked as △.
The results are shown in Tables 1-3.

As can be understood from Tables 1 to 3, in a beverage containing water-soluble dietary fiber and not using hops as a raw material, the content of linalool: 20 μg / L or more and less than 300 μg / L, and the content of geraniol: 20 μg / L or more and 300 μg. When the content was less than / L and the total content of linalool and geraniol was 50 μg / L or more, the paper odor felt when drinking was suppressed, and a hop-like scent was also felt.

To the beverages shown in Tables 1 to 3 above, a fragrance containing an aroma component extracted from malt was added, and ethyl acetate 12 mg / L, isobutanol 12 mg / L, isoamyl acetate 2 mg / L, isoamyl alcohol 50 mg / L, caprylic acid. Ethyl 0.1 mg / ethyl caprylate 0.2 mg, β-phenethyl acetate 0.5 mg / L, β-phenethyl alcohol 25 mg / L, caproic acid 2 mg / L, and caprylic acid 2 mg / L were contained. Further, caramel (Amano Jitsugyo Co., Ltd. "Caramel SP") was 0.1 g / L, and carbon dioxide gas was 3.0 gas vol. In addition to producing a beer-taste beverage.
When the manufactured beer-taste beverage was sensory-evaluated, all the items showed the same tendency as the beverages shown in Tables 1 to 3 above.

Claims (8)

A non-fermented beer-taste beverage that contains water-soluble dietary fiber and does not use hops as a raw material.
Contains linalool and geraniol,
The linalool content is 20 μg / L or more and less than 300 μg / L.
The content of geraniol is 20 μg / L or more and less than 300 μg / L.
Der total content is 50μg / L or more of linalool and geraniol is,
It contains indigestible dextrin and / or polydextrose as the water-soluble dietary fiber, and contains
A non-fermented beer-taste beverage having a water-soluble dietary fiber content of 30 g / L or less . The non-fermented beer-taste beverage according to claim 1, wherein the total content of linalool and geraniol is 500 μg / L or less. The non-fermented beer-taste beverage according to claim 1 or 2, wherein the content of linalool is 20 μg / L or more and 200 μg / L or less. The non-fermented beer-taste beverage according to any one of claims 1 to 3, wherein the content of geraniol is 20 μg / L or more and 200 μg / L or less. The non-fermented beer-taste beverage according to any one of claims 1 to 4, which satisfies the relationship of the content of linalool ≥ the content of geraniol. The non-fermented beer-taste beverage according to any one of claims 1 to 5, further containing myrcene and having a content of 8 μg / L or less. The non-fermented beer-taste beverage according to any one of claims 1 to 6 , further containing ethanol. In a non-fermented beer-taste beverage containing water-soluble dietary fiber and not using hops as a raw material, the content of linalool is 20 μg / L or more and less than 300 μg / L, the content of geraniol is 20 μg / L or more and less than 300 μg / L, and the total content of linalool and geraniol saw including that the inclusion of linalool and geraniol as above 50 [mu] g / L,
The non-fermented beer-taste beverage contains indigestible dextrin and / or polydextrose as the water-soluble dietary fiber.
A method for suppressing a paper odor and imparting a hop-like aroma, wherein the content of the water-soluble dietary fiber is 30 g / L or less .