Non-alcoholic beer-taste beverage

Abstract

A beer-taste beverage which is substantially nonalcoholic, containing (A) a collagen peptide having an average molecular weight of from 500 to 8,000, (B) a carbon dioxide gas, (C) an iso- acid, and (D) an acidulant, wherein a pH is 3 or more and 4 or less, and wherein the content of the collagen peptide is from 280 to 1,800 mg/100 mL, and wherein the content of the iso- acid is from 1.010.sup.3 to 3.010.sup.3% by mass. The beer-taste beverage of the present invention has excellent initial tastes of sour taste and bitterness and has beer-like taste, so that the beer-taste beverage can provide a new taste as luxury products.

Claims

1. A beer-taste beverage which is substantially nonalcoholic, comprising: (A) a collagen peptide having an average molecular weight of from 500 to 8,000, wherein the (A) collagen peptide comprises (A) hydroxyproline, (B) a carbon dioxide gas, (C) an iso- acid, and (D) an acidulant, wherein a pH is 3 or more and 4 or less, and wherein the content of the collagen peptide is from 280 to 1,800 mg/100 mL, and wherein the content of the iso- acid is from 1.010.sup.3 to 3.010.sup.3% by mass.

2. The beer-taste beverage according to claim 1, wherein the content of (A) hydroxyproline is from 30 to 193 mg/100 mL.

3. The beer-taste beverage according to claim 2, wherein the (A) hydroxyproline comprises a component originated from the (A) collagen peptide.

4. The beer-taste beverage according to claim 1, wherein the content mass ratio of (C) the iso- acid to (D) the acidulant [(C)/(D)] is from 0.003 to 0.030.

5. The beer-taste beverage according to claim 1, which has calories of less than 5 kcal/100 mL.

6. The beer-taste beverage according to claim 1, wherein the content of a saccharide is less than 0.5 g/100 mL.

7. The beer-taste beverage according to claim 1, wherein the content of the aliphatic alcohols having 4 carbon atoms and 5 carbon atoms is from 0.0002 to 0.0007% by mass.

Description

EXAMPLES

(1) The present invention will be specifically described hereinbelow by the Examples, without intending to limit the scope of the present invention to the following Examples.

(2) <Evaluation of Extract Portion>

(3) In Examples, the amount of the extract portion in the beverage was evaluated in accordance with the following method. Specifically, the extraction portion was measured in accordance with Beer Analysis Method, 7.2 Extract as prescribed by BCOJ. A specific gravity at 20 C. was measured with an oscillating densitometer, and an extract portion was obtained from the annexed extract table. The amount of the extract portion originated from barleys (malts) was calculated by subtracting the extract portions of the additives and other raw materials separately obtained from a total amount of the extract portion.

(4) <Measurement of Content of Aliphatic Alcohol>

(5) The content was measured using a headspace gas chromatography.

(6) <Evaluation of Calories>

(7) The calories were calculated in accordance with Method and the like for Analyzing Nutrient Ingredients etc. in the Nutritional Labelling Standards published in association with the Health Promotion Act.

(8) <Evaluation of Saccharides>

(9) In the measurement of saccharides, a calculation formula according to the Nutrition Labelling Standards (2003 Ministry of Health, Labour, and Welfare, Announcement No. 176) was used.

(10) <Evaluation of Flavor>

(11) In the present specification, the flavor of the beer-taste beverage was evaluated by a sensory test according to a scoring method. Six specialist panelists were asked to evaluate the beer-like flavors on a flavor balance of a first half of initial tastes after about 0 to about 0.5 seconds from holding in the mouth, a flavor balance of a second half of the initial tastes after about 0.5 to 1 second from holding, and further an overall evaluation, with Score 5 as a full score. An average score of the evaluation score was calculated, where

(12) very excellent=Score 5,

(13) excellent=Score 4,

(14) fair=Score 3,

(15) somewhat poorer=Score 2, and

(16) poor=Score 1.

(17) An average score of Score 3.0 or higher is preferred.

Examples 1 to 7 and Comparative Examples 1 to 5

Production Example 1 of Nonalcoholic Beer-Taste Beverage

(18) Beer-taste beverages listed in Tables 1 and 2 were prepared as follows.

(19) Specifically, malts were ground to an appropriate granularity, the ground malts were supplied into a mash tun, and 120 L of hot water was added thereto, to prepare a mash at about 50 C. After holding the mash at 50 C. for 30 minutes, the temperature was gradually raised, and saccharification was carried out at a temperature of 65 to 72 C. for 60 minutes. The mash in which the saccharification had been completed was heated to 77 C., transferred to a wort filtration tank and filtered, to obtain a filtrate.

(20) A part of the filtrate obtained was taken, and hot water was added to the part of filtrate, at which time a mixing proportion of the filtrate to the hot water was regulated so that the amount of the extract portion would be an intended value at the completion of boiling. The production scale was 100 L, and hops were added in an amount of about 100 g, and a mixture was boiled at 100 C. for 80 minutes. The draff was separated from the boiled liquid, the boiled liquid was cooled to about 2 C., and a wort was then diluted. To the dilution, a collagen peptide (manufactured by Nitta Gelatin Inc., product name: SCP5100, molecular weight: 5,100) was added so as to have a content as listed in each of Tables 1 and 2, and in Example 6 dietary fibers (manufactured by Matsutani Chemical Industry Co., Ltd., product name: E-Fiber) were added so as to have a content as listed in Table 2, in each of Example 7 and Comparative Example 5, sweeteners were additionally added so as to each have a content as listed in Table 2. Next, to all of samples, an antioxidant, a flavor, and optionally a caramel pigment were each added in a proper amount. An acidulant was added so as to have a pH as listed in each of Tables 1 and 2, and a commercially available iso- acid was then added in a product concentration so as to have a content as listed in each of Tables 1 and 2, and the liquid mixture was stored for about 24 hours. During the storage, a carbon dioxide gas was added in a proper amount. Thereafter, the liquid mixture was subjected to steps of filtration, bottling in a vessel, and sterilization (heated at 65 C. or higher for 10 minutes), to give a beer-taste beverage. Here, the content of the aliphatic alcohols having 4 carbon atoms and 5 carbon atoms in the beer-taste beverage obtained was 0.000467% by mass.

Example 8 and Comparative Example 6

Production Example 2 of Nonalcoholic Beer-Taste Beverage

(21) A beer-taste beverage as listed in Table 3 was prepared as follows.

(22) Specifically, hops were added so as to have the same proportions as in Example 1 and boiled in the same manner, instead of using a wort in Example 1. Dietary fibers (manufactured by Matsutani Chemical Industry Co., Ltd., product name: E-Fiber) were added so as to have a content as listed in Table 3 to a liquid sugar-containing solution in which the amount of the extract portion was previously regulated to reach an intended value at the completion of boiling to prepare a solution. Next, a collagen peptide (manufactured by Nitta Gelatin Inc., product name: SCP5100, molecular weight: 5,100) was added to the solution so as to have a content as listed in Table 3, and an antioxidant, a flavor, and optionally a caramel pigment were each added thereto in a proper amount. An acidulant was added so as to have a pH as listed in Table 3, a commercially available iso- acid was added such that a product concentration has a content as listed in Table 3, and the mixture was stored for about 24 hours. During the storage, a carbon dioxide gas was added in a proper amount. Thereafter, the liquid mixture was subjected to steps of filtration, bottling in a vessel, and sterilization (heated at 65 C. or higher for 10 minutes), to give a beer-taste beverage. Here, the content of the aliphatic alcohols having 4 carbon atoms and 5 carbon atoms in the beer-taste beverage obtained was 0.000467% by mass.

(23) The resulting beer-taste beverages were evaluated for flavor in accordance with the above scoring method. The results are shown in Tables 1 to 3.

(24) TABLE-US-00001 TABLE 1 Comp. Comp. Comp. Ex. 1 Ex. 1 Ex. 2 Ex. 3 Ex. 2 Ex. 3 Iso- Acid (% by mass) 0.5 10.sup.3 1.0 10.sup.3 1.5 10.sup.3 3.0 10.sup.3 3.5 10.sup.3 1.5 10.sup.3 Carbon Dioxide Gas 0.5 0.5 0.5 0.5 0.5 0 (w/w %) Collagen Peptide 571 571 571 571 571 571 (mg/100 mL) Hydroxyproline 61.1 61.1 61.1 61.1 61.1 61.1 (mg/100 mL) Acidulant (calculated as 1,792 1,792 1,792 1,792 1,792 1,792 citric acid, ppm) Iso- Acid/Acidulant 0.0028 0.0056 0.0084 0.0167 0.0195 0.0084 (Mass Ratio) pH 4.0 4.0 4.0 4.0 4.0 4.0 Extract Portion (w/w %) 0.80 0.80 0.80 0.80 0.80 0.80 Alcohol Content (w/w %) 0.00 0.00 0.00 0.00 0.00 0.00 Calories (kcal/100 mL) 4 4 4 4 4 4 Saccharides (g/100 mL) 0.2 0.2 0.2 0.2 0.2 0.2 Flavor Balance of First 1.8 3.7 4.3 3.8 3.3 1.7 Half of Initial Tastes Flavor Balance of Second 2.3 3.3 4.0 3.2 2.0 2.5 Half of Initial Tastes Overall Evaluation of 1.8 3.7 4.3 3.3 2.2 1.8 Flavors

(25) TABLE-US-00002 TABLE 2 Comp. Comp. Ex. 4 Ex. 4 Ex. 5 Ex. 6 Ex. 7 Ex. 5 Iso- Acid (% by mass) 1.5 10.sup.3 3.5 10.sup.3 1.5 10.sup.3 1.5 10.sup.3 1.5 10.sup.3 3.5 10.sup.3 Carbon Dioxide Gas 0.5 0.5 0.5 0.5 0.5 0.5 (w/w %) Collagen Peptide 571 571 286 571 571 571 (mg/100 mL) Hydroxyproline 61.1 61.1 30.6 61.1 61.1 61.1 (mg/100 mL) Acidulant (calculated as 2,842 2,842 1,033 1,792 1,792 1,792 citric acid, ppm) Iso- Acid/Acidulant 0.0053 0.0123 0.0145 0.0084 0.0084 0.0195 (Mass Ratio) pH 3.0 3.0 4.0 4.0 4.0 4.0 Dietary Fibers (w/w %) 0.2 Acesulfam Potassium (ppm) 30 30 Sucralose (ppm) 10 10 Extract Portion (w/w %) 0.83 0.83 0.54 0.80 0.80 0.80 Alcohol Content (w/w %) 0.00 0.00 0.00 0.00 0.00 0.00 Calories (kcal/100 mL) 4 4 4 4 4 4 Saccharides (g/100 mL) 0.2 0.2 0.2 0.2 0.2 0.2 Flavor Balance of First 3.2 3.0 3.8 4.0 4.2 3.2 Half of Initial Tastes Flavor Balance of Second 3.2 2.8 3.8 3.8 4.0 2.8 Half of Initial Tastes Overall Evaluation of 3.2 2.8 3.7 3.8 4.0 2.5 Flavors

(26) TABLE-US-00003 TABLE 3 Comp. Ex. 8 Ex. 6 Iso- Acid (% by mass) 1.5 10.sup.3 0.5 10.sup.3 Carbon Dioxide Gas 0.5 0.5 (w/w %) Collagen Peptide 571 571 (mg/100 mL) Hydroxyproline 61.1 61.1 (mg/100 mL) Acidulant (calculated as 1,792 1,792 citric acid, ppm) Iso- Acid/Acidulant 0.0084 0.0028 (Mass Ratio) pH 4.0 4.0 Dietary Fibers (w/w %) 0.2 0.2 Extract Portion (w/w %) 0.80 0.80 Alcohol Content (w/w %) 0.00 0.00 Calories (kcal/100 mL) 4 4 Saccharides (g/100 mL) 0.2 0.2 Flavor Balance of First 4.0 1.5 Half of Initial Tastes Flavor Balance of 4.0 1.3 Second Half of Initial Tastes Overall Evaluation of 4.0 1.8 Flavors

(27) As is clear from Tables 1 to 3, Comparative Example 3 without containing a carbon dioxide gas had low evaluations in both the first half of the initial tastes and the second half of the initial tastes, and also low overall evaluation of flavors. In addition, Comparative Examples 1 and 6 where the content of the iso- acid is 0.510.sup.3% by mass had low evaluations in both the first and second halves of the initial tastes, and also low overall evaluation of flavors. Further, Comparative Examples 2, 4, and 5 where the content of the iso- acid is 3.510.sup.3% by mass had a low evaluation of the second half of the initial tastes, and also low overall evaluation. On the other hand, the beer-taste beverages of Examples had excellent balance in flavors in both the first half of the initial tastes and the second half of the initial tastes, regardless of use or lack of use of raw material malts, and also high overall evaluation.

INDUSTRIAL APPLICABILITY

(28) The beer-taste beverage of the present invention has excellent initial tastes of sour taste and bitterness and has beer-like taste, so that the beer-taste beverage can provide a new taste as luxury products.