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WO2019193673A1 - Boisson au goût de bière avec photodégradation supprimée, et son procédé de production - Google Patents

Boisson au goût de bière avec photodégradation supprimée, et son procédé de production Download PDF

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Publication number
WO2019193673A1
WO2019193673A1 PCT/JP2018/014393 JP2018014393W WO2019193673A1 WO 2019193673 A1 WO2019193673 A1 WO 2019193673A1 JP 2018014393 W JP2018014393 W JP 2018014393W WO 2019193673 A1 WO2019193673 A1 WO 2019193673A1
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WIPO (PCT)
Prior art keywords
beer
taste beverage
taste
bitterness
content
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2018/014393
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English (en)
Japanese (ja)
Inventor
悠一 加藤
敏 倉兼
朋子 吉田
和輝 齋藤
伊玖磨 水口
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Suntory Holdings Ltd
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Suntory Holdings Ltd
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Publication date
Application filed by Suntory Holdings Ltd filed Critical Suntory Holdings Ltd
Priority to JP2020512149A priority Critical patent/JP7157143B2/ja
Priority to PCT/JP2018/014393 priority patent/WO2019193673A1/fr
Publication of WO2019193673A1 publication Critical patent/WO2019193673A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B70/00—Preservation of non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Definitions

  • the present invention relates to a beer-taste beverage in which light deterioration is suppressed and a method for producing the same.
  • beer-taste beverages are generally sealed and supplied in cans or colored bottles (for example, brown bottles), but in recent years, supply using transparent bottles, plastic bottles, and the like is also required.
  • the beer-taste beverage is exposed to sunlight or fluorescent light, unlike the case of a normal can or a colored bottle.
  • the flavor deterioration of the beer-taste beverage may occur due to these lights.
  • a strange odor that burns vinyl or plastic may be generated by light irradiation.
  • a beer-taste beverage containing a preservative has been studied (for example, Patent Document 1).
  • Measures to prevent flavor deterioration of beer-taste beverages include reduction of the amount of bitterness-imparting agent and addition of antioxidants in addition to preservatives, but there is a risk of losing the taste balance of beer-taste beverages. Therefore, there is a need for a beer-taste beverage that has an excellent flavor as a beer-taste beverage and that is suppressed from light degradation.
  • the present invention has been made in order to solve such problems, and as a result of intensive studies by the present inventors, the concentration of the bitterness-imparting agent and the antioxidant is within a predetermined concentration range, and dietary fiber as a raw material. That it is possible to obtain a beer-taste beverage that has excellent flavor as a beer-taste beverage without using wheat-derived protein as a raw material and that is suppressed from photodegradation. Got.
  • the present invention is based on these findings.
  • the present invention includes the following aspects of the invention.
  • a beer-taste beverage, The antioxidant content is 5 mg / L to 700 mg / L
  • the bitterness-imparting agent is one or more bitterness-imparting agents selected from the group consisting of a hop-derived component, wormwood, naringin, and quassin.
  • the hop-derived component is one or more components selected from the group consisting of iso- ⁇ acid and ⁇ -acid.
  • the concentration of the bitterness-imparting agent and the antioxidant is within a predetermined concentration range, and the dietary fiber is not substantially used as the raw material, so that the protein derived from wheat is not used as the raw material. It is possible to provide a beer-taste beverage having an excellent flavor as a beer-taste beverage and having suppressed light deterioration.
  • the beer-taste beverage of the present invention has an antioxidant content of 5 mg / L to 700 mg / L, a bitterness-imparting agent content of 0.10 mg / L to 50 mg / L, and a raw material As a beer-taste beverage substantially free of wheat-derived protein and dietary fiber.
  • beer-taste beverage refers to an alcohol-containing or non-alcoholic carbonated beverage having a beer-like flavor. That is, the beer-taste beverage of this specification includes any carbonated beverage having a beer flavor regardless of the presence or absence of a fermentation process using yeast, unless otherwise specified.
  • the types of beer-taste beverages of the present invention include, for example, alcohol-containing beer-taste beverages (beer-taste beverages having an alcohol content of 0.05 to 40%), non-alcohol beer-taste beverages (alcohol content is less than 0.05%) Beer-taste beverages) and beer-taste soft drinks.
  • substantially free of wheat-derived protein and dietary fiber as raw materials means that neither wheat-derived protein nor dietary fiber is actively added when producing a beer-taste beverage. It means that the protein and dietary fiber derived from wheat are inevitably mixed during the production of a beer-taste beverage. Whether or not protein and dietary fiber derived from wheat are actively added to the ingredients of beer-taste beverages is determined by the Food Labeling Law, Food Sanitation Law, JAS Law, Premium Labeling Law, Health Promotion Law, or industry groups. Can be confirmed from the raw material indications defined by the regulations and voluntary standards.
  • the raw material name is written as “wheat” or “malt”, and if dietary fiber is included, the raw material name is written as “dietary fiber” .
  • the protein content in the beer-taste beverage is 0.006 mg / 100 mL or less, and the dietary fiber content is 0.1 g / 100 g (about 1000 ppm).
  • the protein content in the beer-taste beverage can be specified by measuring the total nitrogen content (hereinafter also referred to as “T-N amount”). “Total nitrogen content (TN)” means the total amount of nitrogen contained in the entire beverage.
  • the beer-taste beverage of the present invention is a beer-taste beverage produced without adding wheat-derived protein and dietary fiber as raw materials.
  • “wheat-derived protein” means protein extracted from wheat or barley, and does not include spirits or brewed spirits such as spirits produced using wheat or barley as a raw material.
  • dietary fiber substantially not included as a raw material in the present specification is an isolated dietary fiber distributed as dietary fiber extracted from cereals and the like, and the name of the raw material is “dietary fiber”. And dietary fiber contained in raw cereal grains, etc. shall not be included. That is, a beer-taste beverage in which “dietary fiber” is not written in the raw material name even if “dietary fiber” is written as the component display is included in the beer-taste beverage of the present invention.
  • examples of wheat include malt and ungerminated barley, wheat, rye, oats, oats, pigeons and oats.
  • examples of dietary fiber include water-soluble dietary fiber and insoluble dietary fiber. Examples of the water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum degradation product, pectin, glucomannan, alginic acid, laminarin, fucoidin and carrageenan.
  • the beer-taste beverage of the present invention has an antioxidant content of 5 mg / L to 700 mg / L, preferably 15 mg / L to 600 mg / L, and more preferably 50 mg / L to 500 mg / L. If it is in the said range, the influence on the taste of a beer taste drink and browning with time can be suppressed effectively, reducing a strange odor.
  • the beer-taste beverage of the present invention has a bitterness-imparting agent content of 0.10 mg / L to 50 mg / L, preferably 1 mg / L to 45 mg / L, more preferably 4 mg / L to 40 mg / L. is there. If it is in the said range, the bitterness suitable for a beer taste drink can be provided, reducing a strange odor.
  • 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 sparkling liquor, and an alcohol content (content) of non-alcohol beer. ) May be a beer-taste beverage of less than 0.05 (v / v)%.
  • the alcohol content is preferably 0.5 to 20 (v / v)%, more preferably 1.0 to 10 (v / v)%.
  • the beer-taste beverage of the present invention does not contain alcohol, the alcohol content is preferably less than 0.05 (v / v)%, and more preferably 0.00 (v / v)%.
  • the alcohol content is expressed as a volume / volume basis percentage (v / v%).
  • alcohol content of a drink can be measured by any well-known method, it can be measured with a vibration-type density meter, for example.
  • the color of the beer-taste beverage of the present invention is not particularly limited, but may be amber like normal beer or colorless and transparent. Or a coloring agent etc. may be added and a desired color may be given.
  • the color of a beer-taste beverage can be determined with the naked eye, but may be defined by the total light transmittance, chromaticity, and the like.
  • the pH of the beer-taste beverage of the present invention is not particularly limited, but is preferably 2 to 4, more preferably 2 to 3. By setting the pH within the above range, a refreshing back mouth like a beer-taste beverage can be provided.
  • 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. In the case of a beer-taste beverage containing alcohol, it is preferably 11% by weight or less, more preferably 8% by weight or less, and still more preferably 6% by weight or less. By making the total extract amount within the above range, a light drinking mouth can be provided.
  • total extract amount in the present specification is the amount of the non-volatile component contained in the original volume of 100 cubic centimeters when the alcohol content of the beverage is 0.005% or more, that is, the extract content in the Japanese liquor tax law, that is, when the temperature is 15 degrees.
  • the extract value % by weight measured for the degassed sample according to the “Beer Analysis Method 7.2 Extract” established by the International Technical Committee of the Brewery Association (BCOJ) Say.
  • the beer-taste beverage of the present invention light deterioration is suppressed.
  • Suppression of light degradation can be evaluated by irradiating a beer-taste beverage with a desired intensity of light for a certain period of time and measuring the change in flavor of the beer-taste beverage before and after the light irradiation.
  • the degree of photodegradation can be evaluated by irradiating a beer-taste beverage with 180 Wh / m 2 of light (UV) for 2 hours and 20 minutes and measuring the change in flavor before and after that.
  • the beer-taste beverage of the present invention is suitable for containerized embodiments.
  • containers include bottles, plastic bottles, cans or barrels, but are particularly suitable for use in bottles and plastic bottles.
  • colorless and transparent bottles and plastic bottles unlike ordinary cans and colored bottles, they are exposed to sunlight and fluorescent light. In that case, there is a possibility that flavor deterioration of the beer-taste beverage may occur due to these lights, but since the light deterioration is suppressed in the beer-taste beverage of the present invention, such flavor deterioration can be effectively suppressed. . Therefore, the beer-taste beverage of the present invention can be suitably used for transparent bottles and plastic bottles.
  • the antioxidant and the bitterness-imparting agent and optional additive materials contained in the beer-taste beverage of the present invention will be described in detail in “1.1 Raw Materials”.
  • raw materials for the beer-taste beverage of the present invention an antioxidant and a bitterness imparting agent are used.
  • the antioxidant is not particularly limited, and an antioxidant added to ordinary beer or sparkling liquor can be used.
  • an antioxidant added to ordinary beer or sparkling liquor can be used.
  • at least one selected from ascorbic acid, erythorbic acid and catechin can be used.
  • bitterness-imparting agent is not particularly limited, and a bitterness-imparting agent used as a raw material for ordinary beer or happoshu can be used.
  • hop-derived ingredients quassin, naringin, sagebrush (or sagebrush extract or sagebrush fragrance), citrus extract, scallop extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, beetle aloe extract Mannen wax extract, litchi extract, laurel extract, sage extract, caraway extract, isohumulones, reduced isohumulones and the like.
  • the bitterness-imparting agent contains at least one selected from the group consisting of a hop-derived component, sagebrush, naringin and quassin.
  • a hop means the normal pellet hop used for manufacture of beer etc., a bale hop, a hop extract, a hop processed product (isolated hop, hexa hop, tetra hop), etc.
  • the hop-derived component preferably contains one or more selected from the group consisting of iso- ⁇ acid and ⁇ -acid, and more preferably contains iso- ⁇ acid.
  • the fragrance is not particularly limited, and a general beer fragrance can be used.
  • the beer flavor is used for beer-like flavoring, and includes brewing components generated by fermentation.
  • beer flavors include esters and higher alcohols.
  • esters and higher alcohols include one or more components selected from isoamyl acetate, ethyl acid acid, n-propanol, isobutanol and acetaldehyde.
  • ethanol ethyl alcohol
  • ethanol what was manufactured using various raw materials can be used, and it is not specifically limited.
  • distilled spirits such as spirits, whiskey and shochu, and brewed sake such as Japanese sake may be used.
  • cereals examples include rice (white rice, brown rice, etc.), corn, corn, potato, beans (soybean, peas, etc.), buckwheat, sorghum, rice bran, mushrooms, and extracts (extracts) thereof. .
  • Carbon dioxide contained in the beer-taste beverage of the present invention may use carbon dioxide contained in the raw material, or may be dissolved by mixing with carbonated water or adding carbon dioxide.
  • Carbon dioxide gas contained in the beer-taste beverage of the present invention can be used as it is because carbon dioxide gas is generated in the fermentation process when a fermented liquid is used as a raw material.
  • carbon dioxide gas generated in the fermentation process cannot be used.
  • Carbon dioxide gas can be dissolved in a taste beverage.
  • 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 this is not particularly limited as long as the effects of the present invention are not hindered.
  • the upper limit of the carbon dioxide gas pressure of the beverage is 4.0kg / cm 2, 3.4kg / cm 2 or 2.8 kg / cm 2
  • the lower limit is 0.2kg / cm 2, 0.9kg / cm 2 or 1.5 kg / cm 2 , and any of these upper and lower limits may be combined.
  • carbon dioxide gas pressure of the beverage 0.2 kg / cm 2 or more 4.0 kg / cm 2 or less, 0.2 kg / cm 2 or more 3.4 kg / cm 2 or less, 0.9 kg / cm 2 or more 2.8 kg / cm 2 or less, or 1.5 kg / cm 2 or more 2.8 kg / cm 2 may be less.
  • the gas pressure in this specification means the gas pressure in a container except a special case. The pressure is measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C.
  • additives may be added as necessary within a range not impeding the effects of the present invention.
  • preservatives, sweeteners, colorants, foam-forming agents, fermentation accelerators, yeast extracts, protein substances such as peptide-containing substances, seasonings such as amino acids, various acidulants, and the like that do not interfere with the effects of the present invention Can be added as needed.
  • the colorant is used to give a beverage a beer-like color, and a caramel color or the like can be used.
  • the foam-forming agent is used to form a beer-like foam in a beverage, or to retain the foam of a beverage.
  • Plant-extracted saponin substances such as soybean saponin and kiraya saponin, plants such as corn and soybean Protein and peptide containing substances, protein substances such as bovine serum albumin, yeast extract and the like can be used as appropriate.
  • the fermentation promoter is used for promoting fermentation by yeast.
  • yeast extract, rice bran ingredients such as rice and wheat, vitamins, mineral agents and the like can be used alone or in combination.
  • the acidulant is not particularly limited as long as it is usually used in beer-taste beverages.
  • one kind selected from citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid and succinic acid The above can be used.
  • the beer-taste beverage of the present invention may be a container-packed beverage packed in a container.
  • a container of any form and material may be used for the container-packed beverage, and examples of the container include bottles, cans, barrels, and plastic bottles, with bottles and plastic bottles being particularly preferable.
  • the beer taste drink of this invention can be used conveniently as a container-packed drink stuffed in a transparent container.
  • a transparent container it can be used conveniently for a transparent or colorless and transparent bottle or a PET bottle.
  • a recapable container can also be suitably used. Examples of such a container include a bottle with a screw cap, a bottle can, a plastic bottle, and the like.
  • transparent means a state in which the liquid level of the contents can be visually confirmed from the outside of the container.
  • the total light transmittance is 45% or more, 50% or more, 55% or more, 60 % Or higher, 65% or higher, 70% or higher, 75% or higher, 80% or higher, 85% or higher, 90% or higher, or 95% or higher.
  • colorless and transparent means a state of being transparent and not colored.
  • the method for producing a beer-taste beverage of the present invention has an antioxidant content of 5 mg / L to 700 mg / L in the final product and a bitterness-imparting agent content of 0.
  • the production method includes the step of adding an antioxidant and a bitterness-imparting agent so as to be 10 mg / L to 50 mg / L, and does not add protein or dietary fiber derived from wheat as raw materials.
  • these raw materials are used so that the content of the antioxidant and the bitterness-imparting agent in the final product (that is, the beer-taste beverage distributed and sold as a product) is within the above range. What is necessary is just to add and the timing of addition etc.
  • not adding wheat-derived protein and dietary fiber as a raw material means that neither wheat-derived protein nor dietary fiber is actively added when producing a beer-taste beverage.
  • it includes an embodiment in which protein and dietary fiber derived from wheat are inevitably mixed during production of a beer-taste beverage.
  • the manufacturing method of adding distilled liquor such as spirits or brewed liquor produced using wheat, barley or the like as a raw material is included in the production method of the present invention.
  • "dietary fiber” not added as a raw material is an isolated dietary fiber that is distributed as dietary fiber extracted from cereals, etc., and means what is described as "dietary fiber" in the raw material name, It does not include dietary fiber contained in raw material grains.
  • a beer-taste beverage in which “dietary fiber” is not described in the name of the raw material is included in the beer-taste beverage obtained by the production method of the present invention even if “dietary fiber” is described as the component display.
  • the meaning of “protein derived from wheat” is as described in “1 Beer taste beverage”. 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.
  • the beer-taste drink used in the method for producing a beer-taste drink of the present invention is, for example, a beer-taste drink well known to those skilled in the art such as a preparation process, a fermentation process, a storage process, and a filtration process. It is obtained by the manufacturing process. Specifically, the raw materials are put into a charging tank or a charging tank, and an enzyme such as amylase is added as necessary, gelatinized and saccharified, filtered and boiled. Remove solids. Thereafter, yeast is further added and fermented, the yeast is removed with a filter or the like, and additives such as water, flavor, acidulant, and pigment are added as necessary to obtain a beer-taste beverage.
  • a beer-taste drink well known to those skilled in the art such as a preparation process, a fermentation process, a storage process, and a filtration process. It is obtained by the manufacturing process. Specifically, the raw materials are put into a charging tank or a charging tank, and an enzyme such as amylase
  • Antioxidants, bitterness imparting agents, fragrances, acidulants, pigments, etc. may be added in a predetermined amount after the fermentation process, but may be added at any timing during the production process including the gelatinization / saccharification process. The addition timing is not limited.
  • the fermentation process may be any process in which yeast is added to a stock solution containing soybean peptide or the like and water to perform fermentation, and various conditions such as fermentation temperature and fermentation period can be freely set.
  • the stock solution may use grains other than wheat (soybeans, corn, peas, etc.) containing amino acids necessary for fermentation, amino acids, peptides, sugar solutions, and the like.
  • When producing a beer-taste fermented beverage it may be fermented under conditions of 8 to 25 ° C. and 5 to 10 days, which are fermentation conditions for producing ordinary beer and sparkling liquor.
  • the maximum fermentation period is 14 days. You may change the temperature (temperature rise or temperature fall) or pressure of a fermented liquid in the middle of a fermentation process.
  • the yeast used in the fermentation process can be selected in consideration of the type of fermented beverage to be produced, the intended flavor and fermentation conditions.
  • commercially available yeast such as Weihenstephan-34 strain can be used.
  • Yeast may be added to the stock solution in the form of a yeast suspension, or a slurry obtained by concentrating yeast by centrifugation or sedimentation may be added to the stock solution. Moreover, you may add what removed the supernatant completely after centrifugation.
  • the amount of yeast added to the stock solution can be set as appropriate, and is, for example, about 5 ⁇ 10 6 cells / ml to 1 ⁇ 10 8 cells / ml.
  • the production process of the beer-taste beverage used in the method for producing a beer-taste beverage of the present invention does not include the fermentation process, and the stock solution containing soy peptide and water is carbonated water or It is obtained by a mixing process in which carbon dioxide gas is mixed. In that case, you may add additives, such as alcohol, a fragrance
  • additives such as alcohol, a fragrance
  • the non-fermented liquid may further include a process for producing a beer-taste beverage known to those skilled in the art, such as a preparation process, a saccharification process, and a liquor storage process.
  • a process for producing a beer-taste beverage known to those skilled in the art, such as a preparation process, a saccharification process, and a liquor storage process.
  • Antioxidants, bitterness-imparting agents, fragrances, acidulants, pigments and the like may be added in predetermined amounts in the mixing step, but they may be added in any other step other than the mixing step, and the timing of addition is not limited. .
  • the container-packing method for beer-taste beverages of the present invention is not particularly limited, and container packing methods well known to those skilled in the art can be used.
  • the container filling step the beer-taste beverage of the present invention is filled and sealed in the container.
  • Any form and material of the container may be used for the container filling step, and examples of the container include the container described in “1.4 Container-packed beverage”.
  • Example A Examination of effect due to difference in bitterness imparting agent concentration Each raw material was added to water so as to have the composition described in Table 1 described later, carbon dioxide gas was added, and a transparent container was filled. The beer-taste beverages of Examples 1-5 and Comparative Examples 1-2 were prepared. The pH value of each beer-taste beverage was adjusted by the amount of ascorbic acid and phosphoric acid added.
  • ISOHOP manufactured by Barth-Haas
  • ascorbic acid manufactured by DSM
  • a fragrance containing beer brewing ingredients San-Eigen FFI
  • phosphoric acid manufactured by Nippon Chemical Industry Co., Ltd.
  • the flavor of the beer-taste beverage thus obtained before light irradiation and the deterioration of the flavor due to light irradiation were confirmed, and the light stability was evaluated. Details of each step are as follows.
  • the bitterness imparting agent (iso ⁇ acid) is within a predetermined range, and the bitterness imparting agent (iso ⁇ acid) is less than that in Comparative Example 1 or the bitterness imparting agent.
  • Comparative Example 2 with a large amount of (iso- ⁇ acid), it had a sufficient flavor, and deterioration due to light irradiation was also suppressed.
  • the flavor before light irradiation was bad in the comparative example 1, it was set as the rejection without performing light irradiation.
  • Example B Examination of effect due to difference in antioxidant concentration The effect due to difference in antioxidant concentration was examined.
  • each raw material was added to water so as to have the composition shown in Table 2, carbon dioxide gas was added, and the transparent containers were filled, so that Examples 6 to 9 and Comparative Examples 3 to 5
  • a beer-taste beverage was prepared and subjected to light irradiation and evaluation in the same manner as in Example A. The results are shown in Table 2.
  • antioxidants ascorbic acid
  • the flavor deterioration due to light irradiation can be suppressed by adjusting the content of) within a predetermined range.
  • the antioxidant ascorbic acid
  • the antioxidants are less than that in Comparative Examples 3 and 4 and the oxidation is less than that.
  • Comparative Example 5 Compared with Comparative Example 5 with a large amount of inhibitor (ascorbic acid), it had a sufficient flavor, and deterioration due to light irradiation was also suppressed. In addition, since the comparative example 5 had bad flavor before light irradiation, it was set as the rejection without performing light irradiation.
  • Example C Examination of effect due to difference in concentration between both bitterness imparting agent and oxidizing agent The effect due to the difference in concentration between both the bitterness imparting agent and the antioxidant was examined.
  • each raw material was added to water so as to have the composition shown in Table 3, carbon dioxide gas was added, and the transparent containers were filled, so that Examples 10 to 13 and Comparative Examples 6 to 9 A beer-taste beverage was prepared and subjected to light irradiation and evaluation in the same manner as in Example A. The results are shown in Table 3.
  • Example D Examination of effect by pH difference The effect by pH difference was examined.
  • beer-taste beverages of Examples 14 to 15 were prepared by adding each raw material to water so as to have the composition shown in Table 4, adding carbon dioxide gas, and filling the transparent container.
  • light irradiation and evaluation were performed. The results are shown in Table 4.
  • Example E Examination of effect by difference of acidulant The effect by difference of acidulant was examined.
  • beer-taste beverages of Examples 16 to 23 were prepared by adding each raw material to water so as to have the composition shown in Table 5, adding carbon dioxide gas, and filling the transparent container.
  • light irradiation and evaluation were performed.
  • citric acid manufactured by Fuso Chemical Industries
  • gluconic acid manufactured by Fuso Chemical Industries
  • tartaric acid manufactured by Fuso Chemical Industries
  • lactic acid manufactured by Fuso Chemical Industries
  • malic acid manufactured by Fuso Chemical Industries
  • phytic acid Tsukino Food Industry
  • acetic acid Naippon Synthetic Chemical
  • succinic acid was used.
  • the amount of each sour agent was adjusted so as to adjust the pH of the beer-taste beverage to 3 with ascorbic acid. The results are shown in Table 5.
  • Example F Examination of effect by presence or absence of alcohol The effect by the presence or absence of alcohol was examined.
  • beer-taste beverages of Examples 24-26 were prepared by adding each raw material to water so as to have the composition shown in Table 6, adding carbon dioxide gas, and filling a transparent container.
  • light irradiation and evaluation were performed.
  • the alcohol concentration was adjusted by adding wheat spirits. The results are shown in Table 6.
  • Example G Examination of effect due to difference in bitterness imparting agent The effect due to difference in bitterness imparting agent was examined.
  • the beer-taste drink of Example 27 was prepared by adding each raw material to water so that it might become a composition of Table 7 similarly to Example A, adding a carbon dioxide gas, and filling a transparent container, and implemented. Light irradiation and evaluation were carried out in the same manner as in Example A.
  • 250 mg / L of scented perfume manufactured by San-Ei Gen FFI Co., Ltd.
  • Example H Examination of the effect of using dietary fiber as a raw material The effect of using dietary fiber as a raw material was examined.
  • each raw material was added to water so as to have the composition shown in Table 8, carbon dioxide gas was added, and a transparent container was filled to prepare a beer-taste beverage of Comparative Example 10, which was carried out.
  • Light irradiation and evaluation were carried out in the same manner as in Example A.
  • Comparative Example 10 differs in that dietary fiber (Leites (manufactured by Danisco)) was added as a raw material. The results are shown in Table 8.
  • Example 1 does not contain dietary fiber as a raw material, it had a sufficient flavor as compared with Comparative Example 10 containing dietary fiber as a raw material, and deterioration due to light irradiation was also suppressed.
  • the present invention can provide a beer-taste beverage that has an excellent flavor as a beer-taste beverage and that is suppressed from light degradation.

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  • Alcoholic Beverages (AREA)

Abstract

L'invention concerne une boisson au goût de bière ayant un arôme supérieur en tant que boisson au goût de bière et avec une photodégradation supprimée. Cette boisson au goût de bière contient de 5 à 700 mg/L d'un antioxydant, contient de 0,10 à 50 mg/L d'un agent d'amertume, et ne contient sensiblement pas de protéines ou de fibres comestibles dérivées du blé comme ingrédient brut.
PCT/JP2018/014393 2018-04-04 2018-04-04 Boisson au goût de bière avec photodégradation supprimée, et son procédé de production Ceased WO2019193673A1 (fr)

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JP2020512149A JP7157143B2 (ja) 2018-04-04 2018-04-04 光劣化が抑制されたビールテイスト飲料およびその製造方法
PCT/JP2018/014393 WO2019193673A1 (fr) 2018-04-04 2018-04-04 Boisson au goût de bière avec photodégradation supprimée, et son procédé de production

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PCT/JP2018/014393 WO2019193673A1 (fr) 2018-04-04 2018-04-04 Boisson au goût de bière avec photodégradation supprimée, et son procédé de production

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5439699A (en) * 1993-03-11 1995-08-08 Miller Brewing Company Method for preparing colorless clear beer
WO2004018612A1 (fr) * 2002-08-21 2004-03-04 Sapporo Breweries Limited Procede de production d'une boisson semblable a la biere peu alcoolisee, et boisson semblable a la biere peu alcoolisee
JP2015119645A (ja) * 2013-12-20 2015-07-02 キリン株式会社 光誘導による風味劣化の抑制された飲料
WO2016035764A1 (fr) * 2014-09-01 2016-03-10 サントリーホールディングス株式会社 Boisson alcoolisée au goût de bière
WO2017122777A1 (fr) * 2016-01-13 2017-07-20 株式会社林原 Boisson aromatisée à la bière et son procédé de fabrication
WO2017168718A1 (fr) * 2016-03-31 2017-10-05 サントリーホールディングス株式会社 Boisson conditionnée

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040161491A1 (en) 2003-02-14 2004-08-19 Ting Patrick L. Method and composition for improving the flavor stability of malt beverages
US20060286207A1 (en) 2005-06-14 2006-12-21 Gray Kimberley H Stabilization of malt-based and hops-based products
WO2014098139A1 (fr) 2012-12-19 2014-06-26 花王株式会社 Boisson au goût de bière
WO2016147907A1 (fr) 2015-03-13 2016-09-22 サントリーホールディングス株式会社 Boisson non alcoolisée ayant le goût de la bière
JP6412526B2 (ja) 2016-07-01 2018-10-24 花王株式会社 起泡性容器詰飲料

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5439699A (en) * 1993-03-11 1995-08-08 Miller Brewing Company Method for preparing colorless clear beer
WO2004018612A1 (fr) * 2002-08-21 2004-03-04 Sapporo Breweries Limited Procede de production d'une boisson semblable a la biere peu alcoolisee, et boisson semblable a la biere peu alcoolisee
JP2015119645A (ja) * 2013-12-20 2015-07-02 キリン株式会社 光誘導による風味劣化の抑制された飲料
WO2016035764A1 (fr) * 2014-09-01 2016-03-10 サントリーホールディングス株式会社 Boisson alcoolisée au goût de bière
WO2017122777A1 (fr) * 2016-01-13 2017-07-20 株式会社林原 Boisson aromatisée à la bière et son procédé de fabrication
WO2017168718A1 (fr) * 2016-03-31 2017-10-05 サントリーホールディングス株式会社 Boisson conditionnée

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JPWO2019193673A1 (ja) 2021-04-08

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