JP2020054291A - Beer taste beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel beer-taste beverage containing iso-alpha acid. According to one aspect of the present invention, tiliroside and iso-alpha acid are contained, the content of tiliroside is 0.03 to 0.65 mg / 350 ml, and the content of iso-alpha acid is 0.3 ×. Beer-taste beverages, which are 10-3 to 7.0 × 10-3% by weight, are provided. [Selection diagram] None

Description

  The present invention relates to a beer-taste beverage containing tiliroside and iso-α-acid.

  At present, hops are used as a raw material of beer-taste beverages such as general beer and low-malt beer, and the beverages are imparted with bitterness and aroma due to the bitterness, astringency, and other flavors unique to hops. As a result, a beverage having a sharp aftertaste and a floral aroma is manufactured.

  Iso-α-acid is a main bitter ingredient contained in hops, and various beer-taste beverages containing iso-α-acid have been studied so far. For example, Patent Document 1 describes a beer-taste beverage in a container, which contains a water-soluble dietary fiber, and contains a predetermined amount of an extract component derived from wheat and iso-α-acid. Document 2 describes a non-alcoholic beer-taste beverage containing iso-α-acid and N-acetylglucosamine.

JP-A-2006-10405 JP 2018-88897A

  However, while iso-α-acid has a specific bitterness that characterizes a beer-taste beverage, if the balance between iso-α-acid and other components is not properly taken, the bitterness derived from iso-α-acid becomes prominent, and as a beer-taste beverage, Preference may be reduced and there is room for improvement.

  Under such circumstances, a new beer-taste beverage containing iso-α-acid is required. In addition, there is a need for a novel beer-taste beverage that contains iso-α-acid and has good bitterness with balanced taste.

  The inventors of the present invention have found that by adding a predetermined amount of tiliroside, the bitterness peculiar to iso-α-acid can be harmonized with the fragrance and taste derived from tiliroside, and have completed the present invention. It is known that tiliroside itself has bitterness and astringent taste, and when combined with iso-α-acid having specific bitterness, it is expected that the taste quality will be further deteriorated. Therefore, the effect of combining iso-α acid and tiliroside to be able to harmonize the bitterness peculiar to iso-α acid with the fragrance and taste derived from tiliroside was unexpected.

The present invention includes the following embodiments.
[1]
Including tiliroside and iso-α-acid,
The content of the tiliroside is 0.03 to 0.65 mg / 350 ml,
The content of the iso-α-acid is 0.3 × 10 ^{−3 to} 7.0 × 10 ⁻³ mass%;
Beer taste beverage.
[2]
The beer-taste beverage according to [1], wherein the pH is 3 to 4.
[3]
The beer-taste beverage according to [1] or [2], wherein the alcohol content is less than 0.05%.
[4]
The beer taste beverage according to any one of [1] to [3], wherein the content of the tiliroside is 0.05 to 0.50 mg / 350 ml.
[5]
The beer-taste beverage according to any one of [1] to [4], wherein the content of the iso-α-acid is 0.5 × 10 ^{−3 to} 5.0 × 10 ⁻³ mass%.
[6]
The beer-taste beverage according to any one of [1] to [5], further comprising an acidulant.
[7]
The acidulant is one or more selected from the group consisting of phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, acetic acid, adipic acid and succinic acid or salts thereof, The beer-taste beverage according to [6].

  ADVANTAGE OF THE INVENTION According to this invention, the novel beer taste drink containing an iso alpha acid is provided. According to one aspect of the present invention, there is provided a novel beer-taste beverage containing iso-α-acid and having a good-tasting balanced bitter taste.

  Hereinafter, the beverage of the present invention will be described in detail.

1 Beer-Taste Beverage The beer-taste beverage of the present invention is a beverage containing predetermined amounts of tiliroside and iso-α-acid. The beer taste beverage according to one aspect of the present invention can harmonize the bitterness of iso-α-acid by including a predetermined amount of tiliroside. Thus, the beer taste beverage according to one embodiment of the present invention contains iso-α-acid and has a balanced taste.

As used herein, the term "beer taste beverage" refers to an alcohol-containing or non-alcoholic carbonated beverage having a beer-like flavor. That is, unless otherwise specified, the beer-taste beverage of the present specification includes any carbonated beverage having a beer flavor regardless of the presence or absence of a fermentation step using yeast. Accordingly, carbonated beverages to which beer flavors including esters and higher alcohols (eg, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde) and the like are added are also included.
Examples of the types of beer-taste beverages of the present invention include alcohol-containing beer-taste beverages, non-alcoholic beer-taste beverages (beer-taste beverages having an alcohol content of less than 0.05 (v / v)%), and beer-taste beverages Beverages are also included.

(Iso-α-acid)
The beer taste beverage of the present invention contains an iso-α acid. The content of the iso-α-acid is 0.3 × 10 ^{−3 to} 7.0 × 10 ⁻³ mass% ( ^{3 to} 70 ppm), preferably 0.4 × 10 ⁻³ , based on the mass of the beer taste beverage. To 5.5 × 10 ⁻³ mass% (4 to 55 ppm), more preferably 0.5 × 10 ^{−3 to} 5.0 × 10 ⁻³ mass% (5 to 50 ppm), and further preferably 0. 0.5 × 10 ^{−3 to} 4.5 × 10 ⁻³ mass% (5 to 45 ppm). By including the iso-α-acid in this range, a beer-taste beverage can be imparted with a beer-like bitterness. The content of the iso-α-acid in the beverage can be measured in accordance with Method 7.7 of the analytical method “Analytica-EBC” issued by EBC (European Brewey Convention). Further, in the present specification, “ppm” means “mass ppm” unless otherwise specified.

  It is sufficient that the iso-α acid is contained in a predetermined amount in the beer taste beverage, and may be contained by adding a raw material rich in iso-α acid such as hops and hop extracts.

  Iso-α-acid is a major bitter component of hops and is used to impart a beer-like delicious bitterness. Thus, the bitterness of the iso-α-acid is different from the bitterness of other ingredients that produce an undesirable bitterness different from beer-like bitterness such as caramel pigment. For example, although the caramel pigment generally used to impart a beer-like color to beverages also has a bitter taste, the bitterness is not a delicious bitterness like a beer, and only one type of caramel is used to exert the bitterness. Absent. Therefore, the harmonization of the bitterness of the iso-α-acid according to the present invention is different from the masking of the bitterness of other raw materials that cause bitterness such as a caramel pigment and the like, and those skilled in the art can easily conceive from such masking. is not.

(Tirilloside)
The beer taste beverage of the present invention contains Tiliroside. Tililoside is a kind of organic compound classified as a flavonoid glycoside, has a structure represented by the following formula (1), and is contained in rose hips and the like.

  Tililoside is also referred to as Kaempferol-3-O-glucoside-6 ″ -E-coumaroyl and has a CAS Registry Number of 20316-62-5. As is obvious from the structural name and structural formula, tiliroside is composed of kaempferol, coumaric acid, and glucose. From such a structure of tiliroside, the effect of isolating the bitterness of iso-α acid is not predictable.

  Tililoside is a type of polyphenol contained in plants such as rose hips. Rose hip is a fruit of the plant of the genus Rosaceae, and it is known that rich nutrients contained in it can provide high skin effect and antibacterial, antiviral and immunity enhancing effects. ing.

  In recent years, it has been reported that rosehip extract has an effect of lowering the body fat percentage and an effect of reducing neutral lipids in the liver (for example, Patent No. 3790767). It is said that there is. The accumulation of body fat leads to obesity, and by becoming obese, may lead to the development of diabetes, hyperlipidemia, hypertension, arteriosclerosis and the like. Therefore, it is considered that the use of tiliroside having a body fat reducing effect or a rose hip extract containing the same is useful for relieving obesity. According to one aspect of the present invention, the inclusion of the predetermined amounts of tiliroside and iso-α-acid not only balances the bitterness of iso-α-acid, but also reduces body fat.

  The beer taste beverage of the present invention contains 0.03 to 0.65 mg / 350 ml of tiliroside, preferably 0.04 to 0.55 mg / 350 ml, more preferably 0.05 to 0.50 mg / 350 ml, and further preferably Contains 0.06 to 0.50 mg / 350 ml. By containing tiliroside in this range, the bitterness of the iso-α acid can be harmonized.

  The pH of the beer-taste beverage of the present invention is not particularly limited, but is preferably 2 to 5, more preferably 2.5 to 4.5, and still more preferably 3 to 4. Further, the pH of the beer taste beverage containing alcohol is preferably from 3 to 4.5, and the pH of the non-alcohol beer taste beverage is preferably 4 or less. When the pH of the beer taste beverage is 4 or less, the generation of microorganisms can be suppressed, and when the pH is 2 or more, the flavor of the beverage is easily improved.

The beer taste beverage of the present invention preferably contains an acidulant. The acidulant is not particularly limited as long as it is a substance having an acidity, but phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, acetic acid, adipic acid and succinic acid or salts thereof are included. No. Among these acidulants, phosphoric acid, citric acid, tartaric acid, lactic acid, malic acid, acetic acid, succinic acid or salts thereof are preferable, and phosphoric acid, citric acid, lactic acid or salts thereof are more preferable. These acidulants may be used in combination.
Each of these acidulants has a characteristic of sourness, but the sourness can be mutually converted. For example, when the acidity of citric acid is 100, the acidity of malic acid is 120, the acidity of tartaric acid is 130, the acidity of lactic acid is 120, the acidity of phosphoric acid is 250, and the acidity of fumaric acid is 180. The acidity of succinic acid is 120, the acidity of gluconic acid is 70, and the acidity of acetic acid is 110 (source: "Latest Soft Drinks", Korin Publishing). The content of the acidulant is preferably such that the content of the sour substance contained in the final product falls within a range of 100 to 1200 ppm in terms of citric acid, more preferably 100 to 700 ppm in terms of citric acid. Particularly preferred is 100 to 500 ppm in terms of conversion. When the acidulant is in the above range, the balance between bitterness and acidity is moderate, and a beer taste beverage having excellent flavor can be provided.
Regardless of whether the acidulant is derived from raw materials such as cereals or is added as an optional additive, the content in the final product may be within the above range.

  The beer-taste beverage of the present invention may be a beer-taste beverage having an alcohol content of 0.05 to 40 (v / v)% such as beer or low-malt beer, or an alcohol content (content) of non-alcoholic beer. ) May be less than 0.05 (v / v)%. When the beer taste beverage of the present invention contains alcohol, the alcohol content is preferably 0.5 to 20 (v / v)%, more preferably 1.0 to 10 (v / v)%. . When the beer-taste beverage of the present invention does not contain alcohol, the alcohol content is preferably less than 0.05 (v / v)%, more preferably 0.00 (v / v)%. In the present specification, the alcohol content is represented by a volume / volume percentage (v / v%). Further, the alcohol content of the beverage can be measured by any known method, and for example, can be measured by a vibratory densitometer.

  The color of the beer-taste beverage of the present invention is not particularly limited, but may be amber or golden like ordinary beer, black like black beer, or colorless and transparent. Alternatively, a desired color may be imparted by adding a coloring agent or the like. The color of the beer-taste beverage can be determined by the naked eye, but may be defined by total light transmittance, chromaticity, or the like.

  The total extract amount of the beer-taste beverage of the present invention is not particularly limited, but in the case of a non-alcohol beer-taste beverage, it is preferably 1.50% by weight or less, more preferably 1.10% by weight or less, and still more preferably 0.80% by weight or less. % By weight or less. In the case of a beer taste beverage containing alcohol, the content is preferably 12% by weight or less, more preferably 8% by weight or less, and further preferably 4% by weight or less. By setting the total extract amount within the above range, a light drinking mouth can be provided. In the present specification, the “total extract amount” refers to the non-volatile content contained in the original volume of 100 cubic centimeters when the beverage has an alcohol content of 0.005% or more, ie, the extract component under the Japanese alcohol tax law, ie, at a temperature of 15 ° C. In beverages having an alcohol content of less than 0.005%, the degassed sample is measured in accordance with the "Beer Analysis Method 7.2 Extract" defined by the Beer Brewing Association International Technical Committee (BCOJ). % By weight).

  The beer-taste beverage of the present invention is suitable for a container-packed embodiment. Examples of containers include bottles, PET bottles, cans, or barrels, but are particularly suitable for use in bottles, cans, and PET bottles.

  Optional additives such as grains and sweeteners contained in the beer-taste beverage of the present invention will be described in detail in “1.1 Raw Materials”.

1.1 Raw Materials The main raw materials of the beer-taste beverage of the present invention are water, cereals, isoalpha acids and tiliroside. In addition, a sweetener, a water-soluble dietary fiber, a bittering agent, an antioxidant, a flavor, an acidulant, and the like may be used.

  Grains include, for example, barley, wheat, rye, oats, oats, barley, oats, their malt, etc., rice (white rice, brown rice, etc.), corn, corn, potatoes, beans (soybeans, enamel). And soybeans, buckwheat, sorghum, millet, barley, and starch obtained therefrom, and extracts (extracts) thereof.

  Malt refers to barley, wheat, rye, oats, oats, oats, oats, oats and other wheat seeds that have been germinated, dried and rooted. You may. In the present invention, barley malt is preferably used. Barley malt is one of the most commonly used malts as a raw material for Japanese beer taste beverages. Barley includes types such as two-row barley and six-row barley, and any type may be used. Further, besides normal malt, colored malt and the like can be used. When using color malt, different types of color malt may be used in appropriate combination, or one type of color malt may be used.

  Examples of sweeteners include commercially available saccharified solutions obtained by degrading cereal-derived starch with acids or enzymes, commercially available sugars such as syrup, natural sugars such as sugars of three or more sugars, sugar alcohols, and stevia, and artificial sweeteners. And so on. At this time, the saccharide may be in any form such as a liquid such as a solution or a solid such as a powder. In addition, there is no particular limitation on the kind of raw starch grains, the method for refining starch, and the processing conditions such as hydrolysis with enzymes and acids. For example, a saccharide having a higher maltose ratio may be used by devising conditions for hydrolysis with an enzyme or an acid. In addition, sucrose, fructose, glucose, maltulose, trehalulose, maltotriose, and a solution (sugar solution) thereof can be used. Further, aspartame, acesulfame potassium (acesulfame K), sucralose and the like can be used as artificial sweeteners. The sweetener is preferably contained in the beer taste beverage of the present invention at a sucrose equivalent concentration of 0.01% by weight or more and less than 0.5% by weight. In the present specification, the “concentration in terms of sucrose” is converted into a considerable amount of sucrose based on the relative ratio of the sweetness of each sweetener to the sweetness 1 of sucrose, and then all the sweetness contained in the beverage. It can be obtained by summing the sucrose sweetness conversion amounts of the ingredients. The relative ratio of the sweetness of various sweeteners to the sweetness of sucrose 1 can be determined from a known sugar sweetness conversion table (for example, page 11 of Beverage Japan's "Drinking Dictionary of Drinks").

  By using a hop (including a dried product), a hop extract, a purified hop, or a combination thereof as a raw material, the beer-taste beverage of the present invention can contain an iso-α-acid. The extraction method for obtaining the hop extract is not limited. For example, any extraction method using water or an organic solvent may be used. In addition, the purification method for obtaining a purified hop is not limited as long as the isoα acid is retained by the purification.

  In addition, by using rosehip (including dried product), rosehip extract, rosehip purified product, or a combination thereof as a raw material, the beer-taste beverage of the present invention can contain tiliroside. The extraction method for obtaining the rosehip extract is not limited. For example, any extraction method using water or an organic solvent may be used. The purification method for obtaining a purified rosehip is not limited as long as tiliroside is retained by purification.

  In the beverage of the present invention, water-soluble dietary fiber such as indigestible dextrin, polydextrose, guar gum decomposition product, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan can be used as a raw material. Of these, indigestible dextrin and polydextrose are preferred from the viewpoint of versatility such as stability and safety.

  The beverage of the present invention may use, as a raw material, a raw material containing the aroma component of the present invention. Raw materials containing the aroma component of the present invention include fruits such as bananas and apples, fresh leaves, and dairy products. By using such a raw material, the beer-taste beverage of the present invention can be added to the flavor component of the present invention in an increased amount.

  In the beer taste beverage of the present invention, the bitterness is preferably derived mainly from tiliroside and iso-α-acid. Further, a bittering agent may be used in addition to tiliroside and iso-α-acid, and such a bittering agent is not particularly limited, and a bittering agent used as a raw material for ordinary beer or low-malt beer may be used. Can be. For example, quassin, naringin, absintin, bittersweet extract, citrus extract, bittern extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, kidachi aloe extract, mannen wax extract, litchi extract, laurel Extracts, sage extracts, caraway extracts, isohumulones, reduced isohumulones, and the like.

  The antioxidant is not particularly limited, and an antioxidant added to ordinary beer or low-malt beer can be used. For example, one or more selected from ascorbic acid, erythorbic acid and catechin can be used.

  The flavor is not particularly limited, and a general beer flavor can be used. The beer flavor is used for imparting a beer-like flavor, and includes brewing components generated by fermentation. Specifically, beer flavors include esters and higher alcohols. Such esters and higher alcohols include one or more components selected from isoamyl acetate, ethyl acid acid, n-propanol, isobutanol, acetaldehyde, and the like.

  Further, the beer-taste beverage of the present invention may contain alcohol, and general ethanol (ethyl alcohol) can be used for adjusting the alcohol concentration. As ethanol, ethanol produced using various raw materials can be used, and there is no particular limitation. For example, distilled spirits such as spirits, whiskey and shochu, and brewed sake such as sake can be used.

1.2 Carbon Dioxide Gas The beer taste beverage of the present invention may contain carbon dioxide gas. When carbon dioxide is included, carbon dioxide contained in the raw material may be used, or may be dissolved by mixing with carbonated water or adding carbon dioxide.
The carbon dioxide contained in the beer-taste beverage of the present invention can be used as it is because the carbon dioxide is generated in the fermentation step when a fermented liquid is used as a raw material. In addition, when a non-fermented liquid is used as a raw material, carbon dioxide generated in the fermentation process cannot be used. Therefore, by mixing the non-fermented liquid with carbonated water or adding carbon dioxide to the non-fermented liquid, the beer taste beverage is carbonated. The gas can be dissolved.

The amount of carbon dioxide contained in the beer taste beverage of the present invention is represented by the carbon dioxide pressure of the beverage, and is not particularly limited as long as the effects of the present invention are not hindered. Typically, the upper limit of the carbon dioxide pressure of the beverage is 5.0 kg / cm ² , 4.5 kg / cm ² , or 4.0 kg / cm ² , and the lower limit is 0.2 kg / cm ² , 0.5 kg / cm ² . cm ² or 1.0 kg / cm ² , and any of these upper and lower limits may be combined. For example, carbon dioxide gas pressure of the beverage, 0.2 kg / cm ² or more 5.0 kg / cm ² or less, 0.5 kg / cm ² or more 4.5 kg / cm ² or less, or, 1.0 kg / cm ² or more 4. It may be 0 kg / cm ² or less. The gas pressure in the present specification refers to the gas pressure in the container, except in special cases. The pressure is measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C. to a gas pressure gauge, once opening the stopcock of the gas pressure gauge, removing gas, closing the stopcock again, Can be measured using a method in which the pointer is swung to read a value when the pointer reaches a certain position, or using a commercially available gas pressure measuring device.

1.3 Other Additives In the present invention, various additives may be added as needed within a range not to impair the effects of the present invention. For example, colorants, foam-forming agents, fragrances, fermentation promoters, yeast extracts, protein-based substances such as peptide-containing substances, seasonings such as amino acids, antioxidants such as ascorbic acid, various acidulants, etc. Can be added as needed within a range that does not hinder the addition. The coloring agent is used for giving a beverage a beer-like color, and a caramel pigment or the like can be used. The foam-forming agent is used to form a beer-like foam in the beverage or to retain the foam of the beverage, and is a plant-extracted saponin-based substance such as soybean saponin or quilaya saponin, or a plant such as corn or soybean. Proteins and peptide-containing substances, protein-based substances such as bovine serum albumin, yeast extract, and the like can be appropriately used. The flavor is used for flavoring a beer, and a proper amount of a flavor having a beer flavor can be used. The fermentation promoter is used to promote fermentation by yeast, and for example, a yeast extract, a bran component such as rice or wheat, a vitamin, a mineral agent and the like can be used alone or in combination.

1.4 Packaged Beverage The beer-taste beverage of the present invention may be a packaged beverage packed in a container. A container of any form and material may be used for the packaged beverage. Examples of the container include a bottle, a can, a barrel and a plastic bottle, and a bottle, a can and a plastic bottle are particularly preferable.

2. Method for Producing Beer-Taste Beverage The method for producing beer-taste beverage of the present invention is not particularly limited as long as it is produced so that the final product contains predetermined amounts of iso-α-acid and tiliroside.
In the method for producing a beer-taste beverage according to the present invention, the raw materials may be adjusted so that a predetermined amount of iso-α-acid and tiliroside are contained in the final product (that is, a beer-taste beverage that is distributed and sold as a product). Is not particularly limited.
The method for producing a beer-taste beverage of the present invention includes, for example, a step of producing an original beverage, and a step of adding iso-α-acid and tiliroside. In the production method, the timing of adding the iso-α-acid and tiliroside may be during the production of the original beverage or after the production of the original beverage.
In the production method of the present invention, the iso-α-acid and tiliroside may be added together with raw materials such as cereals. In the production method of the present invention, the iso-α-acid and tiliroside may be added in an isolated state, respectively, or may be added as raw materials containing them. For example, since iso-α-acid is abundantly contained in hops and the like, iso-α-acid may be added by adding hops and the like. Further, since tiliroside is abundantly contained in rose hips and the like, tiliroside may be added by adding rose hips.

  The original beverage may be a fermented liquid obtained through the fermentation step or a non-fermented liquid not subjected to the fermentation step.

  A specific method for producing a beer-taste beverage will be described below separately for a case where fermentation is performed and a case where fermentation is not performed.

(1) Production process in the case of performing fermentation The beer taste beverage used in the method for producing a beer taste beverage of the present invention is, for example, a beer taste drink well known to those skilled in the art such as a charging process, a fermentation process, a storage process, and a filtration process. Is obtained by the manufacturing process.
Specifically, the raw materials are put into a charging pot or a charging tank, enzymes such as amylase are added as necessary, gelatinization and saccharification are performed, and the mixture is filtered and boiled. Remove solids. Thereafter, yeast is further added for fermentation, the yeast is removed with a filter or the like, and if necessary, additives such as water, flavors, acidulants, and pigments are added to obtain a beer-taste beverage. Antioxidants, bitterness imparting agents, flavors, acidulants, pigments, etc. may be added in a predetermined amount after the fermentation step, but may be added at any timing during the production process including the gelatinization / saccharification step. The timing of addition is not limited.

  The fermentation step may be any step in which yeast is added to a stock solution containing wheat and water and fermentation is performed, and various conditions such as a fermentation temperature and a fermentation period can be freely set. Grains other than wheat (soy, corn, peas, etc.), amino acids, peptides, sugar solutions, and the like containing nutrients necessary for fermentation may be used as the stock solution. When producing a beer-taste fermented beverage, fermentation may be performed under conditions of 8 to 25 ° C. for 5 to 10 days, which are fermentation conditions for production of ordinary beer and low-malt beer. The fermentation period is up to 14 days. During the fermentation process, the temperature (temperature rise or temperature decrease) or pressure of the fermentation liquid may be changed.

The yeast used in the fermentation step can be selected in consideration of the type of fermented beverage to be produced, desired flavor, fermentation conditions, and the like. For example, commercially available yeast such as Weihenstephan-34 strain can be used. The yeast may be added to the stock solution as a yeast suspension, or a slurry obtained by concentrating yeast by centrifugation or sedimentation may be added to the stock solution. After centrifugation, the supernatant may be completely removed. The amount of yeast to be added to the stock solution can be appropriately set, and is, for example, about 5 × 10 ⁶ cells / ml to 1 × 10 ⁸ cells / ml.

(2) Production process in the case of not performing fermentation The production process of the beer taste beverage used in the production method of the beer taste beverage of the present invention does not include a fermentation process, the undiluted solution containing wheat and water, carbonated water or carbon dioxide Is obtained by a mixing step of mixing. At that time, additives such as alcohol, fragrance, acidulant, and pigment may be added as necessary. Grains other than wheat (soy, corn, pea, etc.), amino acids, peptides, sugar solutions, and the like may be used as the stock solution. The non-fermented liquid may further include, besides the mixing step, a step of producing a beer-taste beverage known to those skilled in the art, such as a charging step, a saccharification step, and a storage step. Antioxidants, bitterness-imparting agents, flavors, acidulants, pigments, and the like may be added in a predetermined amount in the mixing step, but may be added in any other step other than the mixing step, and the timing of addition is not limited. .

2.2 Step of adding iso-α acid The step of adding iso-α acid is performed by adding a purified product of iso-α acid or adding a raw material containing iso-α acid. Raw materials containing iso-α-acid include hops and the like. The timing of adding the iso-α-acid is not particularly limited, and may be during the production process of the original beverage or after the production of the original beverage. Further, the addition of the iso-α-acid may be divided into plural times.

2.3 Step of adding tiliroside The step of adding tiliroside is performed by adding a purified product of tiliroside or adding a raw material containing tiliroside. Raw materials containing tiliroside include rose hips and the like. The timing of adding tiliroside is not particularly limited, and may be during the production process of the original beverage or after the production of the original beverage. Further, the addition of tiliroside may be divided into a plurality of times. The tiliroside may be added simultaneously with the iso-α-acid, or may be added separately.

2.4 Method for Packing Beer-Taste Beverages The method for packing beer-taste beverages of the present invention is not particularly limited, and a container-packing method well known to those skilled in the art can be used. By the container filling step, the beer taste beverage of the present invention is filled and sealed in a container. In the container-packing step, a container of any form and material may be used, and examples of the container include the containers described in “1.4 Packaged Beverage”.

  Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

<Preparation of raw materials>
The tiliroside used in the preparation of the beer-taste beverages of Examples 1 to 9 and Comparative Examples 1 to 10 was manufactured by EXTRASYNTHESE SA, and JOHN I.C. HAAS, INC. Product name: ISOHOP.

<Preparation of beer taste beverage>
Examples 1 to 9 and Comparative Examples 1 to 10
A beer-taste beverage was prepared as follows.
Malt (20 kg) was pulverized to an appropriate particle size, put into a charging tank, and 120 L of warm water was added thereto to make a mash at about 50 ° C. After holding at 50 ° C. for 30 minutes, the temperature was gradually raised and saccharification was performed at 65 ° C. to 72 ° C. for 60 minutes. After the mash which had been saccharified was heated to 72 ° C., it was transferred to a wort filtration tank and filtered to obtain a filtrate.
A portion of the obtained filtrate was taken and hot water was added. At that time, the mixing ratio of the filtrate and hot water was adjusted so that the total amount of the extract at the time of completion of boiling was about 1.0% by weight. The production scale was adjusted to 100 L, and the mixture was boiled at 100 ° C. for 80 minutes. An orifice was separated from the liquid after boiling and cooled to about 2 ° C.
A part of the cooling liquid was taken and diluted by adding an appropriate amount of cold water so that the total amount of the extract in the final product was 0.3% by weight. Lactic acid was used as a pH adjuster, and an appropriate amount of a pH adjuster, an antioxidant, a fragrance, and carbon dioxide were added to the diluent, followed by filtration. To obtain non-alcoholic beer-taste beverages of Examples 1 to 9 and Comparative Examples 1 to 10. The pH of each beer taste beverage was 3-4. The contents of tiliroside and iso-α-acid were calculated from the added amounts.

For the non-alcoholic beer taste beverage obtained in this manner, a sensory evaluation was conducted by six trained and highly sensitive panelists in order to perform a sensory evaluation test more accurately. The panelists thoroughly performed the following evaluation criteria in advance, and then evaluated the harmonization of the bitterness of the beer-taste beverages of Examples and Comparative Examples.

  A bitterness rating of 1.5 or more was considered a passing score. The results were as shown in Table 2.

  From the results in Table 2, it was found that a beer taste beverage in which the bitterness of iso-α acid was harmonized was obtained by containing tiliroside and iso-α acid within a predetermined range.

  According to the present invention, by adjusting the iso-α acid and tiliroside to a predetermined range, the bitterness peculiar to the iso-α acid is harmonized, the iso-α acid is contained, and the flavor of the high-quality flavor is balanced. A new beer taste beverage can be provided. According to a preferred aspect of the present invention, by continuing to drink the beverage of the present invention, health maintenance and improvement effects due to the physiologically active action of tiliroside can be expected.

Claims (7)

Including tiliroside and iso-α-acid,
The content of the tiliroside is 0.03 to 0.65 mg / 350 ml,
The content of the iso-α-acid is 0.3 × 10 ^{−3 to} 7.0 × 10 ⁻³ mass%;
Beer taste beverage.   The beer-taste beverage according to claim 1, wherein the pH is 3-4.   The beer-taste beverage according to claim 1 or 2, wherein the alcohol content is less than 0.05%.   The beer-taste beverage according to any one of claims 1 to 3, wherein the content of the tiliroside is 0.05 to 0.50 mg / 350 ml. The beer-taste beverage according to any one of claims 1 to 4, wherein the content of the iso-α-acid is 0.5 × 10 ^{−3 to} 5.0 × 10 ⁻³ mass%.   The beer-taste beverage according to any one of claims 1 to 5, further comprising an acidulant.   The acidulant is one or more selected from the group consisting of phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, acetic acid, adipic acid and succinic acid or salts thereof, A beer-taste beverage according to claim 6.