JP2011217706A - Beer-taste beverage and method for producing the same - Google Patents
Beer-taste beverage and method for producing the same Download PDFInfo
- Publication number
- JP2011217706A JP2011217706A JP2010093279A JP2010093279A JP2011217706A JP 2011217706 A JP2011217706 A JP 2011217706A JP 2010093279 A JP2010093279 A JP 2010093279A JP 2010093279 A JP2010093279 A JP 2010093279A JP 2011217706 A JP2011217706 A JP 2011217706A
- Authority
- JP
- Japan
- Prior art keywords
- acid
- taste beverage
- alcohol beer
- beer
- taste
- 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.)
- Granted
Links
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- 238000004519 manufacturing process Methods 0.000 title claims description 14
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 30
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- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 229940095672 calcium sulfate Drugs 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 229960003390 magnesium sulfate Drugs 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 229960002816 potassium chloride Drugs 0.000 description 1
- 239000004224 potassium gluconate Substances 0.000 description 1
- 235000013926 potassium gluconate Nutrition 0.000 description 1
- 229960003189 potassium gluconate Drugs 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 229960001790 sodium citrate Drugs 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 229960003487 xylose Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明はビールテイスト飲料、およびその製造方法に関する。 The present invention relates to a beer-taste beverage and a method for producing the same.
近年ビールテイスト飲料の需要が増している。
例えば、車等の運転、妊娠、授乳などの理由で、アルコール飲料を飲む機会にいながらアルコール飲料を飲めない状況においては、アルコール飲料の代替品としてビールテイスト飲料の需要がある。
日本の酒税法における酒類の定義は、「アルコール１度以上の飲料」であるが、これまでのビールテイスト飲料の多くは、この定義にあてはまらない飲料であるものの１度未満のアルコールを含んでおり、実際には飲用量や飲んだ人の体質、体調により酔いは生じていた。
このような状況において、酔いを生じる心配がなく、安心して飲むことができる、「アルコールを全く含まないタイプ」のノンアルコールビールテイスト飲料の需要が生じ、実際に販売されている。
In recent years, the demand for beer-taste beverages has increased.
For example, there is a demand for beer-taste beverages as substitutes for alcoholic beverages in situations where alcoholic beverages cannot be consumed while on the occasion of drinking alcoholic beverages for reasons such as driving a car, pregnancy or breastfeeding.
The definition of alcoholic beverages in the Japanese liquor tax law is “beverages that are at least once alcoholic”, but many of the beverages that have so far been beer-taste include beverages that do not fit this definition but contain alcohol that is less than once. Actually, sickness was caused by the dose, physical condition and physical condition of the person who drank it.
In such a situation, there is a demand for a non-alcoholic beer-taste beverage of “type that does not contain alcohol” that can be safely drinked without worrying about getting sick, and is actually being sold.
このようなアルコールを全く含まないタイプのノンアルコールビールテイスト飲料（以下、単にノンアルコールビールテイスト飲料と記載）の製法として、麦汁や麦芽エキスを発酵工程を経ず、甘味料、酸味料、苦味料、さらに香料などを添加してビールテイストに仕上げる製法がある。
しかしながら、この製法では、発酵工程を経ないため、ビール製法において発酵によって生じさせるところの複雑な香味を各種の物質によって構成しなければならず、たとえば甘味料、酸味料、苦味料にて香味を構成した場合には、味がばらばらに感じられ、香味のまとまり感が無い（ばらつき感がある）といった欠点が生じていた。
As a method for producing such alcohol-free non-alcohol beer-taste beverages (hereinafter simply referred to as non-alcohol beer-taste beverages), wort and malt extract are not subjected to a fermentation process, and are sweetened, sour and bitter. There is a manufacturing method that finishes a beer taste by adding fragrances and fragrances.
However, since this production method does not go through a fermentation process, the complex flavor produced by fermentation in the beer production method must be composed of various substances, such as sweeteners, acidulants, and bitters. In the case of the constitution, there was a disadvantage that the taste was felt apart and there was no sense of unity of flavor (there was a sense of variation).
他方、アルコールを全く含まない清涼飲料の分野において、甘味と酸味と苦味のバランスを対象としたものについて開示する文献が存在する（例えば、特許文献１、２参照。）。 On the other hand, in the field of soft drinks that do not contain alcohol at all, there are documents that disclose a balance of sweetness, sourness, and bitterness (see, for example, Patent Documents 1 and 2).
特許文献１は、麦芽エキス及び糖類を添加してなるノンアルコールの香味良好なビール風味の炭酸飲料であるが、通常のビール製法で製造したビールについて、低温真空蒸留法で脱アルコールし、濃縮したもの、つまりは、ビールの脱アルコール濃縮液を用いている。 Patent Document 1 is a non-alcoholic flavored beer-flavored carbonated beverage obtained by adding a malt extract and a saccharide. However, beer produced by a normal beer manufacturing method is dealcoholized by a low-temperature vacuum distillation method and concentrated. Things, that is, dealcohol concentrates of beer are used.
また、特許文献２は、甘味と酸味に苦味を合わせ有し、継続して飲用する事により、その嗜好性が向上する清涼飲料とその製法について開示するものであるが、ノンアルコールビールテイスト飲料の製法について開示するものではない。また、この飲料は、甘味と酸味に苦味を合わせ有するが、このような香味を与える原料を添加した際の香味のばらつき感については記載されていない。 Patent Document 2 discloses a soft drink that has a bitter taste in sweetness and sourness, and improves its palatability by continuing to drink, and its production method. It does not disclose the manufacturing method. Moreover, although this drink has a bitter taste in both sweetness and sourness, there is no description about a sense of variation in flavor when a raw material giving such a flavor is added.
本発明の発明者らはノンアルコールビールテイスト飲料において、単に甘味料、酸味料、苦味料を選択して構成するだけでは解決されていなかった香味のばらつき感という問題に対し、種々の検討を重ねた結果、特定の酸味料とグルコン酸ナトリウムの併用によって解決できることを見出した。 The non-alcoholic beer-taste beverages of the present invention have been subjected to various studies on the problem of variation in flavor that could not be solved by simply selecting and configuring sweeteners, sour agents, and bitter agents. As a result, it discovered that it could solve by combined use of a specific acidulant and sodium gluconate.
本発明の解決しようとする課題は以上の如くであり、次にこの課題を解決するための手段を説明する。 The problem to be solved by the present invention is as described above. Next, means for solving the problem will be described.
即ち、請求項１に記載のごとく、
甘味料と酸味料と苦味料を含有する飲料に、グルコン酸ナトリウムを含有させることで甘味、酸味、苦味のばらつき感を抑えたノンアルコールビールテイスト飲料とする。
That is, as described in claim 1,
A non-alcohol beer-taste beverage that suppresses a sense of variation in sweetness, sourness, and bitterness by adding sodium gluconate to a beverage containing a sweetener, sourness, and bitterness.
また、請求項２に記載のごとく、
酸味料がクエン酸、リンゴ酸、酢酸、酒石酸、グルコノデルタラクトン、グルコン酸、リン酸、コハク酸、アスコルビン酸、フィチン酸、乳酸又はそれらの塩（グルコン酸ナトリウムを除く）から選ばれる１以上である、こととするものである。
Moreover, as described in claim 2,
At least one acidulant selected from citric acid, malic acid, acetic acid, tartaric acid, glucono delta lactone, gluconic acid, phosphoric acid, succinic acid, ascorbic acid, phytic acid, lactic acid or salts thereof (excluding sodium gluconate) It is supposed to be.
また、請求項３に記載のごとく、
苦味料が、ホップ由来の苦味物質、カフェイン、ゲンチアナ抽出物、ペプチド類、テオブロミン、アロイン、ナリンジン、ニガヨモギ抽出物、β−グルコオリゴ糖、キナ抽出物から選ばれる１以上である、こととするものである。
Moreover, as described in claim 3,
The bitterness shall be at least one selected from hop-derived bitter substances, caffeine, gentian extract, peptides, theobromine, aloin, naringin, sagebrush extract, β-glucooligosaccharide, quina extract. It is.
また、請求項４に記載のごとく、
甘味料が果汁、糖類又は高甘味度甘味料である、こととするものである。
Moreover, as described in claim 4,
The sweetener shall be fruit juice, sugar or high intensity sweetener.
また、請求項５に記載のごとく、
甘味料としてアセスルファムＫを２０〜８０ｐｐｍ含有する、こととするものである。
Moreover, as described in claim 5,
The acesulfame K is contained as a sweetener in an amount of 20 to 80 ppm.
また、請求項６に記載のごとく、
酸味料がリン酸、コハク酸、乳酸を含む、こととするものである。
Moreover, as described in claim 6,
The sour agent contains phosphoric acid, succinic acid, and lactic acid.
また、請求項７に記載のごとく、
酸味料がリン酸、コハク酸、乳酸の組み合わせである、こととするものである。
Moreover, as described in claim 7,
The sour agent is a combination of phosphoric acid, succinic acid and lactic acid.
また、請求項８に記載のごとく、
酸味料がリン酸、コハク酸、乳酸の組み合わせであり、酸味料濃度の合計がクエン酸換算で０．０３〜０．１０ｇ／１００ｍｌである、こととするものである。
Further, as described in claim 8,
The acidulant is a combination of phosphoric acid, succinic acid and lactic acid, and the total acidulant concentration is 0.03 to 0.10 g / 100 ml in terms of citric acid.
また、請求項９に記載のごとく、
酸味料がリン酸、コハク酸、乳酸の組み合わせであって、
それぞれの濃度が、
ａ．リン酸が２００〜５００ｐｐｍ含有
ｂ．コハク酸が５０〜２００ｐｐｍ含有
ｃ．乳酸が２０〜８０ｐｐｍ含有
である、こととするものである。
Further, as described in claim 9,
The sour agent is a combination of phosphoric acid, succinic acid and lactic acid,
Each concentration is
a. Contains 200-500 ppm of phosphoric acid b. Containing 50 to 200 ppm of succinic acid c. The lactic acid content is 20 to 80 ppm.
また、請求項１０に記載のごとく、
グルコン酸ナトリウム濃度が５０〜２００ｐｐｍ含有であることとするものである。
Moreover, as described in claim 10,
The sodium gluconate concentration is 50 to 200 ppm.
また、請求項１１に記載のごとく、
請求項１〜１０のいずれかに記載のノンアルコールビールテイスト飲料の製造方法であって、
甘味料、酸味料、苦味料、グルコン酸ナトリウム及び水分を混合する、ノンアルコールビールテイスト飲料の製造方法とするものである。
Further, as described in claim 11,
A method for producing a non-alcohol beer-taste beverage according to any one of claims 1 to 10,
A method for producing a non-alcohol beer-taste beverage, in which a sweetener, a sour agent, a bitter agent, sodium gluconate and water are mixed.
本発明によれば、満足感のある飲み応えでスッキリ爽快に飲むことができるノンアルコールビールテイスト飲料を得ることが出来る。 According to the present invention, it is possible to obtain a non-alcohol beer-taste beverage that can be refreshed and refreshed with a satisfactory drinking response.
本発明は、甘味料と酸味料と苦味料を含有する飲料に、グルコン酸ナトリウムを含有させることで甘味、酸味、苦味のばらつき感を抑えたノンアルコールビールテイスト飲料を実現するものである。 This invention implement | achieves the non-alcohol beer taste drink which suppressed the sense of variation of sweet taste, sour taste, and bitterness by making the drink containing a sweetener, a sour agent, and a bitter agent contain sodium gluconate.
本発明に使用される甘味料としては、果汁、糖類又は高甘味度甘味料が上げられる。
上記果汁としては、オレンジ等の柑橘類の他、リンゴ、ナシ、モモ、ブドウ、イチゴ、キウイ、パインアップル等が挙げられる。
上記糖類としては、単糖類、二糖類、オリゴ糖類または糖アルコール類が挙げられる。
単糖類としては、ぶどう糖、果糖、木糖、ソルボース、ガラクトース又は異性化糖などが挙げられ、二糖類としては、蔗糖、麦芽糖、乳糖、異性化乳糖又はパラチノースなどが挙げられる。オリゴ糖類としては、フラクトオリゴ糖、マルトオリゴ糖、イソマルトオリゴ糖、ガラクトオリゴ糖、カップリングシュガー又はパラチノースなどが挙げられる。上記糖アルコール類としては、例えば、エリスリトール、ソルビトール，キシリトール，マンニトール等の単糖アルコール類、マルチトール，イソマルチトール，ラクチトール等の２糖アルコール類、マルトトリイトール，イソマルトトリイトール，パニトール等の３糖アルコール類、オリゴ糖アルコール等の４糖以上アルコール類、粉末還元麦芽糖水飴などが挙げられる。
高甘味度甘味料としては、アスパルテーム、ステビア、酵素処理ステビア、ソーマチン、スクラロース、アセスルファムＫなどが挙げられる。
Examples of the sweetener used in the present invention include fruit juice, sugars, and high-intensity sweeteners.
Examples of the fruit juice include citrus fruits such as oranges, apples, pears, peaches, grapes, strawberries, kiwis, pineapples, and the like.
Examples of the saccharide include monosaccharides, disaccharides, oligosaccharides, and sugar alcohols.
Examples of monosaccharides include glucose, fructose, wood sugar, sorbose, galactose, and isomerized sugar. Examples of disaccharides include sucrose, maltose, lactose, isomerized lactose, and palatinose. Examples of the oligosaccharide include fructooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, coupling sugar, and palatinose. Examples of the sugar alcohols include monosaccharide alcohols such as erythritol, sorbitol, xylitol, and mannitol, disaccharide alcohols such as maltitol, isomaltitol, and lactitol, maltotriitol, isomaltitol, and panitol. Examples include tri- or higher sugars such as trisaccharide alcohols and oligosaccharide alcohols, and powdered reduced maltose starch syrup.
Examples of the high-intensity sweetener include aspartame, stevia, enzyme-treated stevia, thaumatin, sucralose, and acesulfame K.
また、これらの甘味料は、単独で使用されてもよいし、２種以上組み合わせて使用してもよい。特に、詳しくは後述の実施例でも記載するが、アセスルファムＫを用いた場合において、他の特定の酸味料、苦味料との組み合わせにより、甘味、酸味、苦味のばらつき感を抑えられることが確認されている。 Moreover, these sweeteners may be used independently and may be used in combination of 2 or more types. In particular, as will be described in detail in the examples below, it is confirmed that when acesulfame K is used, the combination with other specific acidulant and bitterness can suppress the variation in sweetness, acidity, and bitterness. ing.
また、本発明に使用される酸味料としては、クエン酸、リンゴ酸、酢酸、酒石酸、グルコノデルタラクトン、グルコン酸、リン酸、コハク酸、アスコルビン酸、フィチン酸、乳酸又はそれらの塩（グルコン酸ナトリウムを除く）などが挙げられる。特に、詳しくは後述の実施例でも記載するが、使用する酸味料として、リン酸、コハク酸、乳酸の組み合わせを用いた場合には、他の特定の甘味料、苦味料との組み合わせにより、甘味、酸味、苦味のばらつき感を抑えられることが確認されている。 Examples of the acidulant used in the present invention include citric acid, malic acid, acetic acid, tartaric acid, glucono delta lactone, gluconic acid, phosphoric acid, succinic acid, ascorbic acid, phytic acid, lactic acid, or salts thereof (glucon Except for sodium acid). In particular, as will be described in detail in the examples below, when a combination of phosphoric acid, succinic acid, and lactic acid is used as the sour agent used, the sweetness depends on the combination with other specific sweetener and bitter agent. In addition, it has been confirmed that the variation in sourness and bitterness can be suppressed.
また、本発明に使用される苦味料としては、ホップ由来の苦味物質、カフェイン、ゲンチアナ抽出物、ペプチド類、テオブロミン、アロイン、ナリンジン、ニガヨモギ抽出物、β−グルコオリゴ糖、キナ抽出物などが挙げられる。
本発明においては、詳しくは後述の実施例でも記載するが、上記苦味料がホップ由来の苦味物質（ホップエキス）であるか、または少なくともホップ由来の苦味物質とその他の苦味料との組み合わせとすることが、ビールテイスト飲料という性質を踏まえると好ましいと考えられる。
なお、ホップ由来の苦味物質としてはホップからの水、有機溶媒、二酸化炭素等による抽出物が上げられる。
Examples of the bitterness used in the present invention include hop-derived bitter substances, caffeine, gentian extract, peptides, theobromine, aloin, naringin, sagebrush extract, β-glucooligosaccharide, quina extract and the like. It is done.
In the present invention, although described in detail in the examples below, the above bittering agent is a hop-derived bitter substance (hop extract) or at least a combination of a hop-derived bitter substance and other bitters. This is considered preferable in view of the nature of a beer-taste beverage.
In addition, as a bitter substance derived from a hop, the extract from the water from a hop, an organic solvent, a carbon dioxide, etc. is raised.
さらに、ノンアルコールビールテイスト飲料の原料として、食物繊維も添加可能である。食物繊維としては、難消化性デキストリン、ポリデキストロース、分岐マルトデキストリン、イヌリン、グアーガム分解物などが挙げられる。 Furthermore, dietary fiber can also be added as a raw material for non-alcoholic beer-taste beverages. Examples of dietary fiber include indigestible dextrin, polydextrose, branched maltodextrin, inulin, and guar gum degradation products.
また、本発明のノンアルコールビールテイスト飲料は、以上に述べた、甘味料、酸味料、苦味料、グルコン酸ナトリウムおよび水を混合し他物に対し、炭酸ガスを付与することによって製造できる。炭酸ガスの付与は、一般的な炭酸飲料と同様の方法によって行われる。例えば最新・ソフトドリンクス（最新・ソフトドリンクス編集委員会，株式会社光琳，２００３，ｐ．３０９−３１０，ＩＳＢＮ４−７７１２−００２２−Ｘ）に記載の方法である。ガス容（ｇａｓ ｖｏｌｕｍｅ）は２．０〜４．０が好適である。 Moreover, the non-alcohol beer-taste beverage of the present invention can be produced by mixing the sweetener, sour agent, bitter agent, sodium gluconate and water described above and imparting carbon dioxide gas to other products. The application of carbon dioxide gas is performed by the same method as that for general carbonated drinks. For example, it is a method described in the latest software drinks (latest software drinks editorial committee, Kozo Co., Ltd., 2003, p.309-310, ISBN 4-7712-0022-X). The gas volume (gas volume) is preferably 2.0 to 4.0.
さらに、本発明のノンアルコールビールテイスト飲料の原料として、その他の材料、例えば色素、香料、ビタミン等飲料に使用可能な成分の１種以上を配合しても良い。製造された飲料は公知の形態、すなわち瓶、缶、ペットボトル等の各種容器に充填して供給販売することが出来る。 Furthermore, you may mix | blend 1 or more types of the components which can be used for drinks, such as other materials, for example, a pigment | dye, a fragrance | flavor, a vitamin, as a raw material of the non-alcohol beer taste drink of this invention. The manufactured beverage can be supplied and sold in a known form, that is, filled in various containers such as bottles, cans, and plastic bottles.
＜酸味料の組み合わせによる比較＞
まず、甘味料にアセスルファムＫ、苦味料にホップエキス（ホップ由来の苦味物質）を使用することとし、適切な酸味料の組み合わせを検討した。ベース液となるものを、以下の処方で作成した。なお、甘味料として使用されるアセスルファムＫは、製造されたノンアルコールビールテイスト飲料において、２０〜８０ｐｐｍで含有されることが想定される。
First, acesulfame K was used as a sweetener and hop extract (a bitter substance derived from hops) was used as a bitter, and an appropriate combination of acidulants was examined. A base solution was prepared according to the following formulation. In addition, it is assumed that acesulfame K used as a sweetener is contained at 20 to 80 ppm in the manufactured non-alcohol beer-taste beverage.
得られたベース液に酸味料を各サンプルＮｏ．における組み合わせで添加し、得られた液に対し、ガス容２．６となるように炭酸ガスを付与した。得られた液を、サンプルＮｏ．１〜３とする。
得られた各サンプルに対し、評価項目は以下のように設定し、訓練を受けた社内パネリスト１０名で官能評価を行った。結果を表に示す。
＜官能評価基準：評価項目＞
<Sensory evaluation criteria: evaluation items>
以上の表６に示される官能評価結果から、酸味料として、サンプルＮｏ．１のリン酸、コハク酸、乳酸の組み合わせが最も高い評価が得られた。
なお、酸味料濃度については、その合計がクエン酸換算で０．０３〜０．１０ｇ／１００ｍｌとされることが想定される。特に、サンプルＮｏ．１の酸味料の組み合わせの場合においては、リン酸が２００〜５００ｐｐｍ、コハク酸が５０〜２００ｐｐｍ、乳酸が２０〜８０ｐｐｍ、の範囲でそれぞれ含有されるものが実際に利用されることが想定される。
From the sensory evaluation results shown in Table 6 above, sample no. The combination of phosphoric acid, succinic acid and lactic acid of 1 gave the highest evaluation.
In addition, about a sour agent density | concentration, it is assumed that the sum total will be 0.03-0.10 g / 100 ml in conversion of a citric acid. In particular, sample no. In the case of the combination of 1 acidulant, it is assumed that phosphoric acid is contained in the range of 200 to 500 ppm, succinic acid is 50 to 200 ppm, and lactic acid is contained in the range of 20 to 80 ppm. .
＜グルコン酸ナトリウムの添加濃度による比較＞
上記実施例１で確認されたように、酸味のバランスはとれたが、甘味、酸味、苦味のばらつき感が感じられた為、これらの味のばらつき感を抑えるための「まとめ料」の添加によるばらつき感の改善を検討した。この「まとめ料」の候補として、塩化カリウム、グルコン酸カリウム、グルコン酸ナトリウム、クエン酸ナトリウム、炭酸カルシウム、乳酸カルシウム、硫酸カルシウム、硫酸マグネシウム等の成分で検討した結果、グルコン酸ナトリウムが好適であったので、その添加濃度を検討した。
なお、グルコン酸ナトリウムは、果汁から発見されたクエン酸等と比較して、発見の歴史や工業生産の歴史が浅い有機酸であり、飲料への適用については、いまだ応用の可能性を秘めた有機酸であるといえる。
<Comparison by the addition concentration of sodium gluconate>
As confirmed in Example 1 above, the sourness was balanced, but a sense of variation in sweetness, sourness, and bitterness was felt. The improvement of the sense of variation was examined. As a candidate for this “summary fee”, as a result of studies on ingredients such as potassium chloride, potassium gluconate, sodium gluconate, sodium citrate, calcium carbonate, calcium lactate, calcium sulfate, and magnesium sulfate, sodium gluconate is suitable. Therefore, the addition concentration was examined.
Sodium gluconate is an organic acid that has a shorter discovery history and industrial production history compared to citric acid, etc. found in fruit juice, and it still has potential for application in beverages. It can be said that it is an organic acid.
実施例１で得たベース液に実施例１で最も評価が高かったサンプルＮｏ．１の酸味料の組み合わせ、及び、濃度の液を調合した。
これにグルコン酸ナトリウムを３０〜３００ｐｐｍの範囲で添加した後、炭酸ガスを付与しガス容２．６の５種のサンプルを得た。得られた各サンプルの官能評価を行った。評価基準、パネリストは実施例１に同じ。結果を表に示す。
In the base solution obtained in Example 1, sample No. A combination of 1 sour agent and a liquid having a concentration were prepared.
After adding sodium gluconate to this in the range of 30-300 ppm, the carbon dioxide gas was provided and five types of samples with a gas volume of 2.6 were obtained. Sensory evaluation of each obtained sample was performed. Evaluation criteria and panelists are the same as in Example 1. The results are shown in the table.
以上の結果から、グルコン酸ナトリウムを５０〜２００ｐｐｍの濃度で添加したものが甘味、酸味、苦味のばらつき感が少ないとの結果が得られた。つまり、特定の甘味料、酸味料、苦味料の組み合わせからなる液について、グルコン酸ナトリウムを特定の濃度で添加することにより、甘味、酸味、苦味のばらつき感を抑えることができることが確認された。 From the above result, the result that the thing which added sodium gluconate by the density | concentration of 50-200 ppm has little variation in sweetness, sourness, and bitterness was obtained. That is, it was confirmed that the dispersion of sweetness, sourness, and bitterness can be suppressed by adding sodium gluconate at a specific concentration for a liquid comprising a combination of a specific sweetener, sour, and bitter.
本発明は、甘味、酸味、苦味のまとまり感のある（ばらつき感を抑えた）ノンアルコールビールテイスト飲料、及び、その製法として幅広く適用可能であり、アルコールを飲むことができない様々な状況においても、酔いを生じる心配がなく、安心して飲むことができる、といった消費者のニーズに応えることが可能である。
The present invention is widely applicable as a non-alcohol beer-taste beverage with a sense of unity of sweetness, sourness, and bitterness (suppressing a sense of variation), and its production method, and in various situations where alcohol cannot be consumed, It is possible to meet the needs of consumers that they can drink safely without worrying about getting sick.
Claims (11)
ことを特徴とする請求項１又は請求項２に記載のノンアルコールビールテイスト飲料。 The bitterness is at least one selected from hop-derived bitter substances, caffeine, gentian extract, peptides, theobromine, aloin, naringin, sagebrush extract, β-glucooligosaccharide, quina extract,
The non-alcohol beer-taste beverage according to claim 1 or 2, characterized by the above.
ことを特徴とする請求項１又は請求項２に記載のノンアルコールビールテイスト飲料。 The sweetener is fruit juice, sugar or high intensity sweetener,
The non-alcohol beer-taste beverage according to claim 1 or 2, characterized by the above.
ことを特徴とする請求項１乃至請求項３に記載のノンアルコールビールテイスト飲料。 Containing 20-80 ppm of acesulfame K as a sweetener,
The non-alcohol beer-taste beverage according to any one of claims 1 to 3.
ことを特徴とする請求項１ないし請求項５に記載のノンアルコールビールテイスト飲料。 The acidulant contains phosphoric acid, succinic acid, lactic acid,
The non-alcohol beer-taste beverage according to claim 1, wherein the beverage is a non-alcohol beer-taste beverage.
ことを特徴とする請求項１乃至請求項５に記載のノンアルコールビールテイスト飲料。 The acidulant is a combination of phosphoric acid, succinic acid and lactic acid,
The non-alcohol beer-taste beverage according to claim 1, wherein the beverage is a non-alcohol beer-taste beverage.
ことを特徴とする請求項７に記載のノンアルコールビールテイスト飲料。 The acidulant is a combination of phosphoric acid, succinic acid, and lactic acid, and the total acidulant concentration is 0.03 to 0.10 g / 100 ml in terms of citric acid.
The non-alcohol beer-taste beverage according to claim 7.
それぞれの濃度が、
ａ．リン酸が２００〜５００ｐｐｍ含有
ｂ．コハク酸が５０〜２００ｐｐｍ含有
ｃ．乳酸が２０〜８０ｐｐｍ含有
であることを特徴とする請求項７に記載のノンアルコールビールテイスト飲料。 The sour agent is a combination of phosphoric acid, succinic acid and lactic acid,
Each concentration is
a. Contains 200-500 ppm of phosphoric acid b. Containing 50 to 200 ppm of succinic acid c. The non-alcohol beer-taste beverage according to claim 7, wherein the lactic acid contains 20 to 80 ppm.
ことを特徴とする請求項１〜９のいずれかに記載のノンアルコールビールテイスト飲料。 The sodium gluconate concentration is 50 to 200 ppm,
The non-alcohol beer-taste drink according to any one of claims 1 to 9.
甘味料、酸味料、苦味料、グルコン酸ナトリウム及び水分を混合する、ノンアルコールビールテイスト飲料の製造方法。
A method for producing a non-alcohol beer-taste beverage according to any one of claims 1 to 10,
A method for producing a non-alcohol beer-taste beverage, comprising mixing a sweetener, a sour agent, a bitter agent, sodium gluconate, and moisture.
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