JP7261454B2 - Non-alcoholic beer-taste beverage - Google Patents

Description

TECHNICAL FIELD The present invention relates to a non-alcoholic beer-taste beverage and a method for producing the same.

Demand for low-calorie, non-alcoholic beer-taste beverages with reduced sugar and alcohol content is increasing due to the recent rise in health consciousness and the diversification of drinking scenes and tastes. However, since alcohol and carbohydrates greatly contribute to the flavor and richness of alcoholic beverages, there is a problem that the reduction of these will impair the flavor and richness. Therefore, in non-alcoholic beer-taste beverages, various techniques have been developed so that the peculiar taste and flavor of beer can be felt.

For example, Patent Document 1 discloses a beer flavor-imparting agent capable of imparting beer-like alcoholic taste, flavor, refreshing taste, and the like. However, while this beer flavor imparting agent can contain psicose and acesulfame K as its essential constituent sweeteners, it also contains alcohols and other multiple aroma components as essential constituents. Not applicable to alcoholic beer-taste beverages.

Further, Patent Document 2 discloses a beer-flavored beverage imparted with good flavor, body and sharpness by adding at least D-psicose or D-allose as an auxiliary material in the production of the beer-flavored beverage. ing. However, as will be described later, rare sugars such as D-psicose alone do not sufficiently enhance the malt flavor of non-alcoholic beer-taste beverages.

Furthermore, Patent Document 3 discloses a composition for improving the taste of a high-intensity sweetener containing 1 to 150 parts by mass of rare sugar relative to 100 parts by mass of isomerized sugar. However, the object of the invention is to improve the off-taste of high-intensity sweeteners, and not to improve the malt flavor, which is a problem of non-alcoholic beer-taste beverages.

That is, it can be said that the malt flavor of non-alcoholic beer-taste beverages has not yet been sufficiently improved.

JP 2015-27309 A JP 2012-60930 A JP 2012-70708 A

An object of the present invention is to provide a composition for a non-alcoholic beer-taste beverage for enhancing the malt flavor, which tends to be reduced due to the addition of low-calorie and non-alcoholic features, and a non-alcoholic beer-taste beverage using the composition. to provide beverages.

The present inventor conducted various studies on non-alcoholic beer-taste beverages, and found that the addition of specific amounts of D-psicose and acesulfame K can enhance the malt flavor. So far, beer-flavored beverages containing D-psicose and acesulfame K have been known (for example, Patent Document 1). It was surprising to the present inventor that the malt flavor was enhanced by adjusting the specific range.

That is, the present invention has been completed based on the above findings, and is composed of the following (1) to (4).
(1) A non-alcoholic beer-taste beverage containing 0.03-0.5% by mass of D-psicose and 0.0003-0.002% by mass of acesulfame K.
(2) A method for producing a non-alcoholic beer-taste beverage, wherein the non-alcoholic beer-taste beverage contains 0.03 to 0.5% by mass of D-psicose and 0.0003 to 0.002% by mass of acesulfame K. .
(3) A malt flavor of a non-alcoholic beer-taste beverage, which is contained in the non-alcoholic beer-taste beverage so as to be 0.03 to 0.5% by mass of D-psicose and 0.0003 to 0.002% by mass of acesulfame K. How to strengthen.
(4) D-psicose and acesulfame for use by adding 0.03 to 0.5% by mass of D-psicose and 0.0003 to 0.002% by mass of acesulfame K in non-alcoholic beer-taste beverages A composition for enhancing the malt flavor of a non-alcoholic beer-taste beverage containing K.

According to the present invention, it is possible to provide a non-alcoholic beer-taste beverage with enhanced malt flavor.

The non-alcoholic beer-taste beverage of the present invention is also called non-alcoholic beer, beer-taste beverage, or non-alcoholic beer-flavored beverage, and refers to a beverage having a beer flavor with an alcohol content of less than 1%.
The method for producing a non-alcoholic beer-taste beverage of the present invention includes a method of preventing the production of alcohol during saccharification and fermentation, and a method of imparting a beer flavor to soft drinks, which can be called "beer taste" or "beer flavor". For this purpose, it is assumed that flavor components contained in real beer are included.

The malt flavor of the non-alcoholic beer-taste beverage of the present invention is derived from the flavor components generally contained in non-alcoholic beer-taste beverages, and is derived from malt such as barley, wheat, rye and oats. and flavors similar to these. Among non-alcoholic beer-taste beverages, when the malt flavor is not inherently generated due to the manufacturing method, flavoring such as malt extract extracted from malt, malt flavor, beer flavor, etc. for the purpose of imparting this malt flavor may be added, and commercially available malt flavors include Malt Flavoring (manufactured by WILD Flavors and Specialty Ingredients), etc., and commercially available beer flavors include Wheat Beer Flavoring (WILD Flavors and Specialty Ingredients). ) etc. are used. The amount of malt flavor and malt extract added is not particularly limited, but when added, it should be at least 0.001% by mass or more relative to the final product.

D-psicose in the present invention is most conveniently produced by an enzyme (epimerase) using D-fructose as a starting material, but it is not limited to enzymatic production, and may be chemical production. The amount of D-psicose used in the present invention is 0.03 to 0.5% by mass, preferably 0.05 to 0.5% by mass, relative to the final non-alcoholic beer-taste beverage. 0.1 to 0.5% by mass is more preferable. This is because if the amount of D-psicose is less than 0.03% by mass, the effect of enhancing the malt flavor is not sufficient, and if it exceeds 0.5% by mass, excessive sweetness results in the overall taste of the non-alcoholic beer-taste beverage. This is to upset the quality balance. The timing and method of adding D-psicose are not particularly limited.

Acesulfame K (abbreviation of acesulfame potassium) in the present invention is a so-called high-intensity sweetener and is commercially available, for example, Sanet (manufactured by MC Food Specialties). In addition, the amount of acesulfame K used in the present invention is 0.0003 to 0.002% by mass, preferably 0.0005 to 0.002% by mass, with respect to the final non-alcoholic beer-taste beverage. 0.001 to 0.002% by mass is more preferable. This is because if the amount of acesulfame K is less than 0.0003% by mass, the effect of enhancing the malt flavor is not sufficient, and if it exceeds 0.002% by mass, the overall taste of the non-alcoholic beer-taste beverage is excessively sweetened. This is to upset the quality balance. The timing and method of adding acesulfame K are not particularly limited.

In addition, the non-alcoholic beer-taste beverage of the present invention can also contain a high-intensity sweetener other than acesulfame K and other auxiliary materials within a range that does not affect the flavor of the final product. Examples of high-intensity sweeteners include stevia extract, sucralose, neotame, saccharin, saccharin sodium, aspartame, thaumatin, swingle extract, etc. Other auxiliary materials include citric acid, vitamin C, caramel color, hops. Extract etc. are mentioned.

The form of the malt flavor-enhancing composition of the present invention is not particularly limited, but for example, it can be used in the form of an aqueous solution, tablets, granules, and the like.

EXAMPLES The present invention will be specifically described below with reference to Examples, but the present invention is not limited to these.

(Examination of enhancement effect of malt flavor)
Each non-alcoholic beer-taste beverage containing specific amounts of D-psicose and/or acesulfame K was prepared according to the composition shown in Table 1, and the intensity of malt flavor was evaluated.

First, D-psicose and/or acesulfame K were dissolved in a small amount of water, and citric acid, vitamin C, caramel color, hop extract, beer flavor, and malt flavor were blended, and water was added to make 20 parts by mass. Finally, 80 parts by mass of carbonated water was blended to prepare 100 parts by mass, which was filled in a container and used for evaluation. Evaluation was performed by sensory evaluation by 10 well-trained panelists, and when the number of people who felt that the malt flavor was enhanced compared to the control was 10 to 9, "◎", 8 to When there were 6 people, it was evaluated as "○", when it was 5 to 3 people, it was evaluated as "△", and when it was 2 to 0 people, it was evaluated as "×".

As a result of the evaluation, when 0.3% by mass of D-psicose and 0.001% by mass of acesulfame K were blended, a non-alcoholic beer-taste beverage with enhanced malt flavor was obtained compared to the control (Example 1).

(Study of blending amounts of D-psicose and acesulfame K)
Next, according to the composition of Table 2, each non-alcoholic beer-taste beverage was prepared by blending 0.01% to 1.0% by mass of D-psicose and 0.0001% to 0.003% by mass of acesulfame K. bottom. The evaluation method was the same as above. The formulations other than D-psicose and acesulfame K are omitted because they are the same as in Table 1.

As a result of the evaluation, a combination of 0.03 to 0.5% by mass of D-psicose and 0.0003 to 0.002% by mass of acesulfame K was added to produce a non-alcoholic beer-taste beverage with an enhanced malt flavor. was obtained (Examples 2-11).

(Examination of combinations of D-psicose and various high-intensity sweeteners)
Next, according to the composition of Table 3, D-psicose and various high-intensity sweeteners were blended to prepare non-alcoholic beer-taste beverages. The amounts of various high-intensity sweeteners blended were adjusted so that the sweetness of all beverages would be the same. The evaluation method was the same as above. In addition, since the formulations other than D-psicose and acesulfame K are the same as in Table 1, they are omitted.

As a result of the evaluation, even if a high-intensity sweetener (aspartame, sucralose or stevia extract) other than acesulfame K was combined with D-psicose, a non-alcoholic beer-taste beverage with an improved malt flavor could not be obtained. (Comparative Examples 16-18).

(Examination of combinations of various sugars and acesulfame K)
According to the composition of Table 4, any one of various sugars and acesulfame K were added to prepare each non-alcoholic beer-taste beverage. The evaluation method was the same as above. The ingredients other than various sugars and acesulfame K are omitted because they are the same as in Table 1.

As a result of the evaluation, even if a sugar other than D-psicose was combined with acesulfame K, no non-alcoholic beer-taste beverage with improved malt flavor was obtained (Comparative Examples 19 to 24).

From the above results, when 0.03 to 0.5% by mass of D-psicose and 0.0003 to 0.002% by mass of acesulfame K are blended, a non-alcoholic beer-taste beverage with improved malt flavor can be obtained. can be provided.

Claims (4)

A non-alcoholic beer-taste beverage having a malt flavor, containing 0.03-0.5% by mass of D-psicose and 0.0003-0.002% by mass of acesulfame K. Non-alcoholic beer with malt flavor prepared so that 0.03-0.5% by mass of D-psicose and 0.0003-0.002% by mass of acesulfame K are contained in the non-alcoholic beer-taste beverage with malt flavor A method for producing a flavored beverage. A non-alcoholic beer-taste beverage having a malt flavor , containing 0.03 to 0.5% by mass of D-psicose and 0.0003 to 0.002% by mass of acesulfame K in a non-alcoholic beer-taste beverage having a malt flavor. A method for enhancing the malt flavor of a beverage. D-psicose and D-psicose for use by adding 0.03 to 0.5% by mass of D-psicose and 0.0003 to 0.002% by mass of acesulfame K in a non-alcoholic beer-taste beverage having a malt flavor A composition for enhancing the malt flavor of a non-alcoholic beer-taste beverage having a malt flavor, comprising acesulfame K.