JP2015195760A - Beer taste beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beer taste beverage that is low in ethanol content, wherein a change in color tone is prevented during storage.SOLUTION: A beer taste beverage comprises following components (A) and (B): (A) polyphenol 0.01-0.3 mass% and (B) thickener. The beer taste beverage is heated and disinfected in a state where the components (A) and (B) coexist. The beer taste beverage has pH of 3-4 and an ethanol content of less than 1 mass%.

Description

  The present invention relates to a beer-taste beverage.

  Beverages such as beer and sparkling liquor have been diversified year by year, and various products tailored to lifestyles are on the market. In particular, the demand for beer-taste beverages that resemble ordinary beer beverages, such as fragrance, taste, and throat, are expanding due to consumer needs.

  In such beverages, for example, beer-like alcoholic beverages, as foaming and foam retention substances, xanthan gum, pullulan, guar gum, locust bean gum, carrageenan, pectin, gum arabic, tamarind seed polysaccharide, agar, tara gum, gellan gum It is known to add a thickener such as (Patent Document 1). It is also known to use pectin as a foam stabilizer for beverages having a foam head (Patent Document 2). Moreover, the drink which is pH 3.7 or less containing 5-2000 ppm thickener is also known as a technique of improving taste in the low pH drink containing a bitter substance (patent document 3).

JP-A-2005-124591 Japanese National Patent Publication No. 10-510420 JP 2014-55 A

  On the other hand, the present inventor studied to develop a beer-taste beverage having a low ethanol content. By increasing the polyphenol concentration, the beer-like beverage required for a beer-taste beverage even if the ethanol content is low. In particular, while finding out that the throat can be improved, it was newly found that the color tone is likely to change during storage. An object of the present invention is to provide a beer-taste beverage containing a low amount of ethanol in which a change in color tone during storage is suppressed.

  As a result of studying the above problems, the present inventor has a good beer flavor by controlling the pH within a specific range and performing a heat sterilization treatment in a state where a high concentration of polyphenol and a thickener coexist. However, the present inventors have found that a beer-taste beverage containing a low amount of ethanol in which color change during storage is suppressed can be obtained.

That is, the present invention includes the following components (A) and (B):
(A) Polyphenol 0.01-0.3 mass%
(B) A beer-taste beverage that contains a thickener and is heat-sterilized in the presence of components (A) and (B), having a pH of 3 to 4, and an ethanol content of less than 1% by mass. It is.

  ADVANTAGE OF THE INVENTION According to this invention, the ethanol low content beer taste drink by which the color tone change at the time of a preservation | save was suppressed can be provided, having favorable beer flavor.

  In the present specification, the “beer-taste beverage” refers to an effervescent beverage having a taste and a throat-like taste that is brewed by fermentation with yeast or the like, and that the product has a beer-like flavor. What is not squeezed is also included in the case of a sparkling beverage that tastes like a normal beer beverage and has a throat.

  The beer taste drink of this invention contains polyphenol as a component (A). Here, “polyphenol” in this specification refers to that measured by the iron tartrate method. In order to contain the component (A) in the beer-taste beverage of the present invention, for example, a raw material containing polyphenol may be used in the beer-taste beverage of the present invention, and the type of the raw material is not particularly limited. For example, tea leaves, malt, hops, coffee beans, apple fruits, sunflower seeds, Simon leaves, pine cones, pine seed shells, sugar cane, southern leaves, burdock, eggplant peel, ume fruit, dandelion, grape peel, grape seed, etc. Can be mentioned. Specific examples of these plant-derived polyphenols include tea-derived polyphenols such as catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, and theaflavin. Anthocyanins such as proanthocyanidins and anthocyanins; malt-derived polyphenols such as anthocyanins such as proanthocyanidins; flavonols such as quercetin and myricetin; and hop-derived polyphenols such as proanthocyanidins Anthocyanins; flavonols such as quercetin and kaempferol; prenyl flavonoids such as xanthohumol, and coffee-derived polyphenols As, for example, mono- caffeoylquinic acid, Monoferurakina acid, chlorogenic acid, such dicaffeoylquinic acid. Of these, tea-derived polyphenols, particularly green tea-derived polyphenols, are preferred from the viewpoint of the remarkable effects of the present invention.

  The content of the component (A) polyphenol in the beer-taste beverage of the present invention is 0.01 to 0.3% by mass, but 0.05% by mass or more is preferable from the viewpoint of achieving a good beer flavor. 0.08% by mass or more is more preferable, 0.1% by mass or more is more preferable, 0.15% by mass or more is more preferable, 0.28% by mass or less is preferable, and 0.25% by mass or less is more preferable. 0.23 mass% or less is still more preferable. The range of the content of the component (A) is preferably 0.05 to 0.3% by mass, more preferably 0.08 to 0.28% by mass in the beer-taste beverage of the present invention. More preferably, it is 0.1-0.25 mass%, More preferably, it is 0.15-0.23 mass%. In addition, content of a component (A) here is the total amount of the polyphenol in a beer taste drink measured by the iron tartrate method, and the analysis of a polyphenol follows the method as described in an Example mentioned later. And

The beer taste drink of this invention contains a thickener as a component (B). Component (B thickener suppresses color tone change during storage.
As the component (B) thickener, for example, thickening polysaccharides such as starch, dextrin, glycogen, agarose, carrageenan, heparin, hyaluronic acid, pectin, xanthan gum, xyloglucan, locust bean gum, gum arabic, tragacanth gum and karaya gum Is preferred. A component (B) can be used 1 type or in combination of 2 or more types.
Among them, pectin is preferable from the viewpoint of suppressing color tone change during storage. Pectin is an acidic polysaccharide mainly composed of α-D-galacturonic acid, which exists as a cell wall component in vegetables and fruits. For example, citrus fruits such as orange, lemon, lime, grapefruit, potato, sweet potato, sugar beet, etc. It is prepared from root vegetables, apples, etc. Among them, citrus-derived pectin is preferable.

  The galacturonic acid constituting the pectin is partially methyl esterified, and the degree of esterification (DE) of the pectin used in the present invention is preferably 5% or more from the viewpoint of suppressing color change during storage. 10% or more is preferable, 15% or more is more preferable, 20% or more is more preferable, 30% or more is further preferable, 50% or more is more preferable, 60% or more is further more preferable, and 66% or more is still more It is preferably 80% or less, more preferably 78% or less, still more preferably 75% or less, and even more preferably 70% or less. The range of the degree of esterification is preferably 5 to 80%, more preferably 10 to 80%, still more preferably 15 to 80%, still more preferably 20 to 78%, still more preferably 30 to 75%, Most preferably, it is 50 to 70%, still more preferably 60 to 70%, and still more preferably 66 to 70%. Examples of such pectin include LM-5CSJ, LM-106AS-YA-J, AS Confetionery-J, DD Slow Set-J, YH-150-LJ (from Genuine), AYD5110SB (manufactured by Cargill), etc. Commercial products can be used. The degree of esterification of pectin can be measured by, for example, a titration method.

  In addition, the content of the component (B) in the beer-taste beverage of the present invention is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, from the viewpoint of suppressing change in color tone during storage. .05% by mass or more is more preferable, 0.1% by mass or more is more preferable, and from the viewpoint of suppression of color tone change during storage and mouthfeel, 1% by mass or less is preferable, and 0.5% by mass or less is more preferable. 0.4 mass% or less is more preferable, and 0.35 mass% or less is still more preferable. As a range of content of this component (B), in the beer taste drink of this invention, Preferably it is 0.005-1 mass%, More preferably, it is 0.01-0.5 mass%, More preferably, it is 0.00. It is 05-0.4 mass%, Most preferably, it is 0.1-0.35 mass%. In addition, content of a component (B) can be measured by the colorimetric determination method, the titration method etc., for example.

  The content mass ratio [(B) / (A)] of the component (A) and the component (B) in the beer-taste beverage of the present invention is preferably 0.1 or more from the viewpoint of suppressing color change during storage, 0.3 or more is more preferable, 0.5 or more is more preferable, and from the viewpoint of suppressing color change during storage and mouthfeel, 3 or less is more preferable, 2.5 or less is more preferable, and 2 or less is more preferable. . The range of the mass ratio [(B) / (A)] is preferably 0.1 to 3, more preferably 0.3 to 2.5 in the beer taste beverage of the present invention. More preferably, it is 0.5-2.

  Moreover, the beer taste drink of this invention can contain (alpha) acid and iso alpha acid as a component (C). (C) Although alpha acid and iso alpha acid are mainly derived from hops, they may be derived from compounding ingredients other than hops. As used herein, “α acid” is a general term for humulone, adhumulone, cohumulone, posthumulone, and prehumulone, and “isoalpha acid” refers to isohumulone, isoadhumulone, isocohumulone, isoposthumulone, and isoprehumulone. It is a generic name. In this invention, what is necessary is just to contain at least 1 sort (s) among said 5 types of alpha acid and said 5 types of iso alpha acid. In addition, content of (alpha) acid and iso (alpha) acid is defined based on the said 10 types total amount.

  The content of the component (C) in the beer-taste beverage of the present invention is preferably 0.000001% by mass or more, more preferably 0.000005% by mass or more, from the viewpoint of imparting beer flavor and suppressing color change during storage. 0.00001% by mass or more is more preferable, 0.00005% by mass or more is particularly preferable, and from the viewpoint of bitterness, 0.1% by mass or less is preferable, 0.05% by mass or less is more preferable, 0.01% by mass % Or less is more preferable, and 0.005 mass% or less is further more preferable. As a range of content of this component (C), in the beer taste drink of this invention, Preferably it is 0.000001-0.1 mass%, More preferably, it is 0.000005-0.05 mass%, More preferably It is 0.00001-0.01 mass%, More preferably, it is 0.00005-0.005 mass%.

  The mass ratio [(C) / (A)] of the component (A) and the component (C) in the beer-taste beverage of the present invention is 0.00003 or more from the viewpoint of beer flavor and suppression of color tone change during storage. 0.00005 or more is more preferable, 0.0001 or more is further preferable, 0.0005 or more is more preferable, and from the viewpoint of bitterness, 0.1 or less is preferable, 0.05 or less is more preferable, 0 .01 or less is more preferable. The range of the content ratio [(C) / (A)] is preferably 0.00003 to 0.1, more preferably 0.00005 to 0.05, and still more preferably 0.0001 to 0.01. And more preferably 0.0005 to 0.01.

  The beer-taste beverage of the present invention has an ethanol content of less than 1% by mass, but from the viewpoint of reducing ethanol, it is preferably less than 0.7% by mass, more preferably less than 0.6% by mass, and 0.3% by mass. % Is more preferable, less than 0.1% by mass is more preferable, and may be 0.00% by mass. Here, in this specification, “the ethanol content is 0.00% by mass” means that the ethanol content is represented by “% by mass” in “ethanol analysis” described in the examples below. It is a concept that includes the case where it is less than the detection limit in less than two decimal places.

The beer taste drink of this invention can contain a sour agent as a component (D).
Component (D) may be an organic acid, an inorganic acid, or a salt thereof. Specifically, for example, one or more selected from gluconic acid, citric acid, ascorbic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, adipic acid, phosphoric acid, phytic acid, acetic acid and salts thereof Two or more can be mentioned. Among these, one or more selected from gluconic acid, citric acid, phosphoric acid, and salts thereof are preferable from the viewpoint of good beer flavor. Examples of the salt include alkali metal salts such as potassium and sodium.

The beer taste drink of this invention can contain a carbon dioxide gas as a component (E).
The carbon dioxide gas injected into the beer-taste beverage of the present invention is preferably 1 or more, more preferably 1.5 or more, and even more preferably 2 or more in terms of gas volume ratio from the viewpoint of color change suppression during storage and good beer flavor. And, 3 or less is preferable, 2.7 or less is more preferable, and 2.5 or less is still more preferable. The range of the content of component (E) is preferably 1 to 3, more preferably 1.5 to 2.7, and still more preferably 2 to 2.5 in terms of gas volume ratio. As used herein, “gas volume ratio (gas volume)” refers to the ratio of the volume of dissolved carbon dioxide gas to the volume of a beer-taste beverage at 1 atm and 20 ° C.

  The beer-taste beverage of the present invention further comprises a combination of one or more additives such as flavors, vitamins, minerals, antioxidants, various esters, emulsifiers, preservatives, seasonings, sweeteners, quality stabilizers and the like. It can be included. The content of these additives can be appropriately set within a range that does not impair the object of the present invention.

  The viscosity (8 ° C.) of the beer-taste beverage of the present invention is preferably 2 mPa · s or more, more preferably 2.2 mPa · s or more, from the viewpoint of suppressing color change during storage and good beer flavor, and more preferably 2.4 mPa · s. s or more is more preferable, 2.6 mPa · s or more is more preferable, 2.7 mPa · s or more is particularly preferable, and from the viewpoint of over the throat, 6 mPa · s or less is preferable, and 5.5 mPa · s or less is more preferable. 5 mPa · s or less is further preferred, 4.5 mPa · s or less is more preferred, 4 mPa · s or less is particularly preferred, and 3.5 mPa · s or less is particularly preferred. The viscosity range of such a beer-taste beverage is preferably 2 to 6 mPa · s, more preferably 2.2 to 5.5 mPa · s, still more preferably 2.4 to 5 mPa · s, still more preferably 2.6 to. It is 4.5 mPa · s, more preferably 2.7 to 4 mPa · s, and still more preferably 2.7 to 3.5 mPa · s. In addition, the measurement of a viscosity shall follow the method as described in an Example mentioned later.

  The beer-taste beverage of the present invention has a pH (20 ° C.) of 3 to 4, preferably 3.2 or more, more preferably 3.4 or more, from the viewpoint of suppressing color change during storage and good beer flavor. Further, from the viewpoint of color tone stability during storage, it is preferably 3.9 or less, and more preferably 3.8 or less. The pH range is preferably 3.2 to 3.9, and more preferably 3.4 to 3.8. The pH is measured by measuring about 100 mL of beer-taste beverage in a 300 mL beaker and adjusting the temperature. In addition, when carbon dioxide gas is contained in the beer taste beverage, about 100 mL of the beer taste beverage is weighed into a 300 mL beaker, and after adding the stirrer piece and stirring vigorously for 20 minutes with a stirrer, removing the carbon dioxide gas, It shall be measured with temperature adjustment.

In addition, from the viewpoint of color tone stability, the beer taste drink of the present invention is an L value of a beer taste drink after being stored at 55 ° C. for 44 hours, an a value, and a b value. It is preferable that the square root (ΔE) of the sum of squared differences between the a value and the b value is 7 or less.
Here, the “L value” is an index indicating lightness in the Lab color system, and the larger the L value, the brighter the value. The “b value” is the hue / saturation represented by the yellow to blue axis in the Lab color system. The larger the b value, the higher the yellow hue, and the smaller the b value, the blue hue. Means high. The “a value” is the hue / saturation represented by the red to green axis in the Lab color system. The higher the a value, the higher the red hue, and the smaller the a value, the higher the green hue. Means. In addition, the measuring method of L value, a value, and b value shall follow the method as described in an Example mentioned later.

  The beer-taste beverage of the present invention contains, for example, component (A) and component (B), and optionally components (C) to (E) and additives, and adjusts the concentration, ethanol concentration and pH of component (A). And can be manufactured by heat sterilization.

  As a source material of component (A), for example, a catechin preparation, a malt extract, a hop extract and the like can be used. Examples of the catechin preparation include an extract obtained by extraction from tea leaves selected from non-fermented tea, semi-fermented tea, and fermented tea, or a concentrate thereof. As the catechin preparation, for example, commercially available products such as “Polyphenone” of Mitsui Norin Co., Ltd., “Theafuran” of ITO EN Co., Ltd., “Sunphenon” of Taiyo Kagaku Co., Ltd. may be used. Further, catechin preparations are described in, for example, JP-A No. 2004-147508, JP-A No. 2004-149416, JP-A No. 2007-282568, JP-A No. 2006-160656, JP-A No. 2008-079609, and the like. Those purified by the above method can also be used. Moreover, as a malt extract, what concentrated or dried the wort obtained by saccharifying the malt which germinated barley is mentioned, for example. Furthermore, examples of the hop extract include an extract obtained by extraction from hops, particularly hop spikelets, or a concentrate thereof. Commercial products can also be used as malt extract and hop extract.

  There are fermented beer-taste beverages and non-fermented beer-taste beverages. A fermented beer-taste beverage is one that undergoes a fermentation process during the beverage production process. For example, after inoculating yeast with a saccharified liquid of malt as the main raw material, the ethanol is reduced to less than 1% by mass. It is manufactured by doing. On the other hand, a non-fermented beer-taste beverage is one that does not undergo a fermentation process during the beverage production process.For example, water, wort, malt extract, seasoning, fragrance, etc. are not inoculated with yeast or the like and undergo a fermentation process. Not manufactured. Non-fermented beer-taste beverages include those that have undergone a fermentation process during the beverage production process but have suppressed ethanol fermentation. For example, water, wort, malt extract, seasoning, fragrance and the like are inoculated with yeast or the like and subjected to a fermentation process, and those produced by suppressing ethanol fermentation. In the present invention, a non-fermented beer-taste beverage is preferable from the viewpoint of sufficiently bringing out the effects of the present invention.

The beer-taste beverage of the present invention can be provided as a packaged beer-taste beverage by filling a normal packaging container such as a molded container (so-called PET bottle), a metal can, or a bottle mainly composed of polyethylene terephthalate.
Moreover, the beer taste drink of this invention is heat-sterilized in the state in which the component (A) and (B) coexisted. The present inventor has now found that the change in color tone during storage is remarkably suppressed by heat sterilization in a state where the components (A) and (B) coexist. The heat sterilization method is not particularly limited as long as it is heated in a state where components (A) and (B) coexist. Examples thereof include a retort sterilization method, a high temperature short time sterilization method (HTST method), and an ultra high temperature sterilization method (UHT method). It is also possible to appropriately select the heat sterilization method according to the type of the beverage container. For example, when the beverage can be sterilized with heat after filling the beverage into a container like a metal can, the retort sterilization is possible. Can be adopted. Moreover, about the thing which cannot retort sterilize like a PET bottle, a drink is beforehand sterilization conditions equivalent to the above, for example, 0.1 seconds-30 minutes at 65-130 degreeC, Preferably it is 1 second-25 minutes at 70-125 degreeC. More preferably, aseptic filling, hot pack filling, etc., which is sterilized by heating at 75 to 120 ° C. for 10 seconds to 20 minutes and sterilized in an aseptic environment, for example, a heat-resistant PET bottle, may be employed. it can.

In relation to the aforementioned embodiment, the present invention further discloses the following beverages and methods.
<1>
The following components (A) and (B);
(A) Polyphenol 0.01-0.3 mass%
(B) A beer-taste beverage having a pH of 3 to 4 and an ethanol content of less than 1% by mass, containing a thickener and heat sterilized in the presence of components (A) and (B).

<2>
The following components (A) and (B);
(A) Polyphenol 0.01-0.3 mass%
(B) The via | veer whose ethanol content is less than 1 mass% sterilized in the state which the component (A) and (B) coexisted including the process of mix | blending a thickener and adjusting pH to 3-4 A method for suppressing color change during storage of taste beverages.

<3>
Component (A) is preferably a plant-derived polyphenol, more preferably tea leaves, malt, hops, coffee beans, apple fruits, sunflower seeds, Simon leaves, pine cones, pine seed shells, sugar cane, southern leaves, The beer-taste beverage according to the above <1> or the preservation according to the above <2>, which is a polyphenol derived from one or more plants selected from burdock, eggplant skin, ume fruit, dandelion, grape skin, and grape seed Method of suppressing color tone change at the time (hereinafter referred to as “beer taste beverage or method of suppressing color tone change during storage” as “beer taste beverage etc.”).
<4>
Component (A) is preferably one or more selected from tea-derived polyphenols, malt-derived polyphenols, hop-derived polyphenols, and coffee-derived polyphenols, more preferably tea-derived polyphenols, More preferably, it is a polyphenol derived from green tea, more preferably a flavanol, still more preferably from catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate and theaflavin The beer-taste beverage according to any one of <1> to <3>, which is one or more selected.
<5>
The content of the component (A) in the beer taste beverage is preferably 0.05% by mass or more, more preferably 0.08% by mass or more, still more preferably 0.1% by mass or more, and further preferably 0.15% by mass. % Or more, preferably 0.28% by mass or less, more preferably 0.25% by mass or less, and still more preferably 0.23% by mass or less, as described in any one of <1> to <4> above. The described beer-taste beverages.
<6>
Content of the component (A) in a beer taste drink becomes like this. Preferably it is 0.05-0.3 mass%, More preferably, it is 0.08-0.28 mass%, More preferably, it is 0.1-0.1%. The beer-taste drink according to any one of <1> to <5>, which is 0.25% by mass, and more preferably 0.15 to 0.23% by mass.
<7>
Component (B) is preferably a thickening polysaccharide, more preferably starch, dextrin, glycogen, agarose, carrageenan, heparin, hyaluronic acid, pectin, xanthan gum, xyloglucan, locust bean gum, gum arabic, tragacanth gum, and The beer-taste beverage according to any one of <1> to <6>, which is one or more selected from karaya gum, and more preferably pectin.
<8>
The beer-taste beverage according to <7>, wherein the pectin is preferably a citrus-derived pectin, and more preferably a citrus-derived pectin selected from orange, lemon, lime, and grapefruit.
<9>
The degree of esterification (DE) of pectin is preferably 5% or more, more preferably 10% or more, still more preferably 15% or more, still more preferably 20% or more, still more preferably 30% or more, and further preferably 50% or more. More preferably 60% or more, still more preferably 66% or more, preferably 80% or less, more preferably 78% or less, still more preferably 75% or less, still more preferably 70% or less, <7> or <8> beer-taste beverage or the like.
<10>
The degree of esterification (DE) of pectin is preferably 5 to 80%, more preferably 10 to 80%, still more preferably 15 to 80%, still more preferably 20 to 78%, and still more preferably 30 to 75%. More preferably, it is 50 to 70%, more preferably 60 to 70%, and still more preferably 66 to 70%, the via according to any one of the above <7> to <9>. Taste drinks.

<11>
The content of the component (B) in the beer-taste beverage is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, still more preferably 0.05% by mass or more, and further preferably 0.1% by mass. % Or more, preferably 1% by mass or less, more preferably 0.5% by mass or less, still more preferably 0.4% by mass or less, and still more preferably 0.35% by mass or less. The beer taste drink as described in any one of <10>.
<12>
The content of the component (B) in the beer taste beverage is preferably 0.005 to 1% by mass, more preferably 0.01 to 0.5% by mass, and still more preferably 0.05 to 0.4% by mass. The beer-taste beverage according to any one of <1> to <11>, which is particularly preferably 0.1 to 0.35% by mass.
<13>
The content mass ratio [(B) / (A)] of the component (A) and the component (B) in the beer-taste beverage is preferably 0.1 or more, more preferably 0.3 or more, still more preferably 0.8. The beer-taste beverage according to any one of <1> to <12>, which is 5 or more, preferably 3 or less, more preferably 2.5 or less, and still more preferably 2 or less.
<14>
The mass ratio [(B) / (A)] of the component (A) and the component (B) in the beer taste beverage is preferably 0.1 to 3, more preferably 0.3 to 2.5. The beer-taste beverage according to any one of <1> to <13>, which is more preferably 0.5 to 2.
<15>
Preferably the beer taste drink as described in any one of said <1>-<14> etc. which contain alpha acid and iso alpha acid as a component (C).
<16>
α acid and iso α acid are preferably one or more selected from humulone, adhumulone, cohumulone, posthumulone, prehumulone, isohumulone, isoadhumulone, isocohumulone, isoposthumulone and isoprehumulone, according to the above <15> Beer taste drinks.
<17>
The content of the component (C) in the beer-taste beverage is preferably 0.000001% by mass or more, more preferably 0.000005% by mass or more, still more preferably 0.00001% by mass or more, and still more preferably 0.00005%. % By mass or more, preferably 0.1% by mass or less, more preferably 0.05% by mass or less, still more preferably 0.01% by mass or less, still more preferably 0.005% by mass or less, <15> or <16> beer-taste beverage or the like.
<18>
The content of the component (C) in the beer-taste beverage is preferably 0.000001 to 0.1% by mass, more preferably 0.000005 to 0.05% by mass, and still more preferably 0.00001 to 0.01% by mass. The beer-taste beverage according to any one of the above <15> to <17>, which is particularly preferably 0.00005 to 0.005% by mass.
<19>
The content mass ratio [(C) / (A)] of the component (A) and the component (C) in the beer-taste beverage is preferably 0.00003 or more, more preferably 0.00005 or more, still more preferably 0.00. Any of the above <15> to <18>, which is 0001 or more, more preferably 0.0005 or more, preferably 0.1 or less, more preferably 0.05 or less, and still more preferably 0.01 or less. The beer-taste beverage described in Kaichi.
<20>
The mass ratio [(C) / (A)] of the component (A) and the component (C) in the beer taste beverage is preferably 0.00003 to 0.1, more preferably 0.00005 to 0.05. The beer-taste beverage according to any one of <15> to <19>, more preferably 0.0001 to 0.01, and still more preferably 0.0005 to 0.01.

<21>
The ethanol content in the beer-taste beverage is preferably less than 0.7% by mass, more preferably less than 0.6% by mass, still more preferably less than 0.3% by mass, still more preferably 0.1% by mass. The beer-taste beverage according to any one of <1> to <20>, which may be less than or less than 0.00% by mass.
<22>
Preferably the beer taste drink as described in any one of said <1>-<21> etc. which contain a sour agent as a component (D).
<23>
Component (D) is preferably one or more selected from organic acids, inorganic acids, and salts thereof (preferably alkali metal salts), more preferably gluconic acid, citric acid, ascorbic acid, succinate One or more selected from acids, tartaric acid, lactic acid, fumaric acid, malic acid, adipic acid, phosphoric acid, phytic acid, acetic acid and their salts (preferably alkali metal salts), more preferably glucon The beer-taste beverage according to <22>, which is one or more selected from acids, citric acid, phosphoric acid and salts thereof (preferably alkali metal salts).
<24>
Preferably the beer taste drink as described in any one of said <1>-<23> etc. which contain a carbon dioxide gas as a component (E).
<25>
The content of (E) carbon dioxide gas in the beer-taste beverage is preferably 1 or more, more preferably 1.5 or more, still more preferably 2 or more, and preferably 3 or less, more preferably in terms of gas volume ratio. The beer-taste beverage or the like according to <24>, which is 2.7 or less, more preferably 2.5 or less.
<26>
The content of (E) carbon dioxide in the beer-taste beverage is preferably 1 to 3, more preferably 1.5 to 2.7, and even more preferably 2 to 2.5 in terms of gas volume ratio. 24> or <25> beer-taste beverage or the like.
<27>
Preferably, the composition further comprises one or more additives selected from flavors, vitamins, minerals, antioxidants, various esters, emulsifiers, preservatives, seasonings, sweeteners, and quality stabilizers, <1 >-<26> The beer taste drink as described in any one of.
<28>
The beer-taste beverage has a viscosity (8 ° C.) of preferably 2 mPa · s or more, more preferably 2.2 mPa · s or more, still more preferably 2.4 mPa · s or more, still more preferably 2.6 mPa · s or more, and even more. Preferably it is 2.7 mPa · s or more, preferably 6 mPa · s or less, more preferably 5.5 mPa · s or less, more preferably 5 mPa · s or less, still more preferably 4.5 mPa · s or less, still more preferably The beer-taste beverage or the like according to any one of <1> to <27>, which is 4 mPa · s or less, more preferably 3.5 mPa · s or less.
<29>
The viscosity (8 ° C.) of the beer-taste beverage is preferably 2 to 6 mPa · s, more preferably 2.2 to 5.5 mPa · s, still more preferably 2.4 to 5 mPa · s, and still more preferably 2.6 to 4.5 mPa · s, more preferably 2.7 to 4 mPa · s, even more preferably 2.7 to 3.5 mPa · s, as described in any one of the above items <1> to <28> Beer taste drinks etc.
<30>
<1> The pH (20 ° C.) of the beer-taste beverage is preferably 3.2 or more, more preferably 3.4 or more, preferably 3.9 or less, more preferably 3.8 or less. The beer taste drink as described in any one of ~ <29>.

<31>
The beer according to any one of <1> to <30>, wherein the beer-taste beverage has a pH (20 ° C) of preferably 3.2 to 3.9, more preferably 3.4 to 3.8. Taste drinks.
<32>
From the L color value, a value, b value of the Lab color system of the beer taste beverage immediately after production, and the L color value, a value, b value of the Lab color system of the beer taste beverage after storage at 55 ° C. for 44 hours, The following formula:
ΔE = (ΔL ² + Δa ² + Δb ² ) ^0.5
The beer-taste beverage or the like according to any one of <1> to <31>, wherein ΔE obtained by the above is preferably 7 or less.
<33>
The beer-taste beverage according to any one of <1> to <32>, which is preferably a fermented beer-taste beverage or a non-fermented beer-taste beverage, and more preferably a non-fermented beer-taste beverage.
<34>
The beer-taste beverage according to any one of <1> to <33>, which is preferably a container-packed beer-taste beverage.
<35>
The beer-taste beverage according to any one of <1> to <34>, wherein the heat sterilization conditions are preferably retort sterilization, high temperature short time sterilization (HTST), and ultra high temperature sterilization (UHT).
<36>
The beer-taste beverage according to any one of <1> to <34>, wherein the beverage is pre-sterilized by heating, and the heat-sterilized beverage is filled in a sterilized container in an aseptic environment. .
<37>
The heat sterilization conditions are preferably 65 to 130 ° C for 0.1 second to 30 minutes, more preferably 70 to 125 ° C for 1 second to 25 minutes, and further preferably 75 to 120 ° C for 10 seconds to 20 minutes. The beer-taste drink according to any one of <1> to <36>.

1. Analysis of polyphenols Ethyl gallate was used as a standard solution, and the amount of gallic acid was determined by the iron tartrate method (“Green Tea Polyphenol” Functional Material Effective Utilization Technology Series No. 10 for Foods and Drinks, Confectionery Comprehensive Technology) Center). Specifically, 1 mL of a sample was developed with 5 mL of iron tartrate standard solution, dissolved in 25 mL with a phosphate buffer, the absorbance was measured at 540 nm, and the amount of polyphenol was determined from a calibration curve using ethyl gallate.
Preparation of iron tartrate standard solution: 100 mg of ferrous sulfate heptahydrate and 500 mg of sodium / potassium tartrate (Rochelle salt) were made up to 100 mL with distilled water.
Preparation of phosphate buffer: A 1/15 M disodium hydrogen phosphate solution and a 1/15 M sodium dihydrogen phosphate solution were mixed and adjusted to pH 7.5.

2. Analysis of α acid and iso α acid Analysis was performed according to BCOJ beer analysis method 6.2.2 α acid, β acid-HPLC method.

The analysis conditions are as follows.
Analytical mobile phase;
Liquid A: Methanol / water / 85% by mass phosphoric acid / 10% by mass tetraethylammonium hydroxide = 755 mL / 2255 mL / 17 g / 29.5 g (pH 3 to 3.1)
B liquid: Methanol C liquid: Methanol / water / 10 mass% tetraethylammonium hydroxide / 42.5 mass% phosphoric acid = 465 mL / 135 mL / 17.7 g / appropriate amount (pH 4.85)
Detection: 0-13 min 254 nm (iso-alpha acid), 13.1-22 min 326 nm (alpha acid), 22.1-30 min 346 nm (beta acid)
Sample volume: 10.0 μL
Flow rate: 1.5mL / min
Column temperature: 50 ° C
Mobile phase time program:
0-8min A liquid
8.01 min C solution
8.02-23min Gradient 0-50 mass% B liquid, 100-50 mass% C liquid
23.01-28min 50 mass% B liquid, 50 mass% C liquid
28.01min A liquid

3. Analysis of ethanol The analysis of ethanol was performed according to the gas chromatographic method shown below.
GC-14B (manufactured by Shimadzu Corporation) was used as an analytical instrument.
The apparatus configuration of the analytical instrument is as follows.
Detector: FID
Column: Gaskuropack55, 80-100mesh, φ3.2mm × 3.1mm

The analysis conditions are as follows.
Temperature: Sample inlet and detector 250 ° C, column 130 ° C
Gas pressure: Helium (carrier gas) 140 kPa, hydrogen 60 kPa, air 50 kPa
Injection volume: 2μL

A sample for analysis was prepared by the following procedure.
A sample (5 g) was weighed, and water was added thereto to make a constant volume of 25 mL. The solution was subjected to disk filtration to obtain a sample solution. The prepared sample solution was subjected to gas chromatographic analysis.

4). Analysis of carbon dioxide As described in Volume 3-3-1-2 Gas Pressure Inspection of "Latest Soft Drinks (Latest Soft Drinks Editorial Committee, Kohan Co., Ltd., issued on September 30, 2003)" The method of was used. Specifically, it is as follows.
1) Before the measurement, the product was warmed to about 20 ° C. (18-22 ° C.) in a thermostatic bath to make the liquid temperature uniform.
2) The sample was put on a measuring machine and subjected to sniffing (opening the snift valve and returning the gauge to atmospheric pressure). The air in the headspace was removed by performing a sniffing operation.
3) Next, vigorously vibrate and when the gauge pressure showed a constant value, the value was read, the temperature of the product was measured, and the gas volume was determined from the table (sniff gas volume chart).

5. Viscosity measurement 1) Measurement condition equipment: Viscometer (BROOKFIELD ENGINEERING LABS. INC.) MODEL PVDV-It
Spindle: 2
2) Measuring method 50 mL of a sample adjusted to 8 ° C. was poured into a cup, and after spindle 2 was immersed in the sample, the numerical value obtained under the conditions of 60 rpm and 1.5 minutes was taken as the viscosity (mPa · s).

6). Measurement of color tone change Using a spectral color difference meter (SE-2000, manufactured by Nippon Denshoku Industries Co., Ltd.), put the sample in a quartz cell with an optical path length of 10 mm and set the L color value, a value and b value of the Lab color system to 25 ° C. Measured. From the L value, a value, and b value of the beer taste beverage immediately after production, and the L value, a value, and b value of the beer taste beverage after storage at 55 ° C. for 44 hours, After obtaining each difference, ΔE was calculated by the following equation.

ΔE = (ΔL ² + Δa ² + Δb ² ) ^0.5

Production Example 1
Manufacture of catechin preparation 200 g of green tea extract concentrate (Polyphenone HG, manufactured by Mitsui Norin Co., Ltd.) was dispersed in 800 g of 95% by weight ethanol aqueous solution at 250 ° C. under a stirring condition of 250 r / min. (# 600, manufactured by Mizusawa Chemical Co., Ltd.) was added, and stirring was continued for about 10 minutes. Next, after filtering with No. 2 filter paper, 16 g of activated carbon was added to the filtrate and filtered again with No. 2 filter paper. Next, it re-filtered with the 0.2 micrometer membrane filter. Next, ethanol was distilled off from the filtrate at 40 ° C. under reduced pressure, and the polyphenol concentration was adjusted with ion-exchanged water to obtain a catechin preparation. The catechin preparation had a polyphenol concentration measured by the iron tartrate method of 15.5% by mass.

Examples 1 to 6 and Comparative Example 1
Each component shown in Table 1 was mixed and dissolved in ion-exchanged water to 24 g, and then adjusted to a predetermined pH (the pH at which the final product pH was 3.4 to 3.5) with gluconic acid. Next, the total amount is 100 g (capacity ratio of carbon dioxide gas is 2.5) with carbonated water and water with a carbon dioxide capacity ratio of 3.2 cooled to 4 ° C., and filled in a heat and pressure resistant PET bottle (postmix method) at 65 ° C. A beer-taste beverage was obtained by heat sterilization for 20 minutes. The analysis result and evaluation result of the obtained beer-taste beverage are also shown in Table 1.

Comparative Example 2
Components other than pectin shown in Table 1 were mixed and dissolved in ion exchange water to 24 g, and then adjusted to a predetermined pH (pH at which the final product pH was 3.5) with gluconic acid. Next, the total amount is 100 g (capacity ratio of carbon dioxide gas is 2.5) with carbonated water and water with a carbon dioxide capacity ratio of 3.2 cooled to 4 ° C., and filled in a heat and pressure resistant PET bottle (postmix method) at 65 ° C. Sterilized by heating for 20 minutes. Subsequently, the pectin shown in Table 1 was mix | blended and the beer taste drink was obtained. The analysis result and evaluation result of the obtained beer-taste beverage are also shown in Table 1.

  From Table 1, heat sterilization is performed in a state of containing a high concentration of polyphenol and a thickener, and by controlling the pH within a specific range, the color tone changes during storage while having a good beer flavor. It became clear that a suppressed beer-taste beverage was obtained.

Claims (14)

The following components (A) and (B);
(A) Polyphenol 0.01-0.3 mass%
(B) A beer-taste beverage having a pH of 3 to 4 and an ethanol content of less than 1% by mass, containing a thickener and heat-sterilized in the presence of components (A) and (B).   The beer taste drink of Claim 1 whose containing mass ratio [(B) / (A)] of a component (A) and a component (B) is 0.1-3.   The beer taste drink of Claim 1 or 2 whose content of a component (B) is 0.005-1 mass%.   Furthermore, the beer taste drink of any one of Claims 1-3 which contains alpha acid and iso alpha acid as a component (C).   The beer taste drink of any one of Claims 1-4 whose content mass ratio [(C) / (A)] of a component (A) and a component (C) is 0.00003-0.1. .   The beer taste drink of any one of Claims 1-5 whose component (B) is pectin.   The beer taste drink of Claim 6 whose esterification degree of pectin is 5 to 80%.   The beer taste drink of Claim 6 whose esterification degree of pectin is 15 to 80%.   The beer-taste drink according to any one of claims 6 to 8, wherein the pectin is derived from citrus.   The beer-taste drink of any one of Claims 1-9 whose component (A) is a polyphenol derived from tea.   The beer-taste drink of any one of Claims 1-10 whose heat-sterilization conditions are 0.1 second-30 minutes at 65-130 degreeC.   The beer taste drink of any one of Claims 1-11 whose (DELTA) E value in a Lab color system is 7 or less.   The beer taste drink of any one of Claims 1-12 whose ethanol content is 0.00 mass%.   Furthermore, the beer taste drink as described in any one of Claims 1-13 which contains a carbon dioxide gas as a component (E), and content of this carbon dioxide gas is 1-3 by gas volume ratio.