JP7053150B2 - Non-fermented beer taste beverage - Google Patents
Non-fermented beer taste beverage Download PDFInfo
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- JP7053150B2 JP7053150B2 JP2017010597A JP2017010597A JP7053150B2 JP 7053150 B2 JP7053150 B2 JP 7053150B2 JP 2017010597 A JP2017010597 A JP 2017010597A JP 2017010597 A JP2017010597 A JP 2017010597A JP 7053150 B2 JP7053150 B2 JP 7053150B2
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- 235000013361 beverage Nutrition 0.000 title claims description 51
- 235000013405 beer Nutrition 0.000 title description 11
- 235000019640 taste Nutrition 0.000 title description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 54
- 235000004279 alanine Nutrition 0.000 claims description 54
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 49
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 49
- 230000035622 drinking Effects 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 18
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- 238000012360 testing method Methods 0.000 description 19
- 238000011156 evaluation Methods 0.000 description 17
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 12
- 230000001953 sensory effect Effects 0.000 description 10
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000008694 Humulus lupulus Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000007429 general method Methods 0.000 description 2
- MLFHJEHSLIIPHL-UHFFFAOYSA-N isoamyl acetate Chemical compound CC(C)CCOC(C)=O MLFHJEHSLIIPHL-UHFFFAOYSA-N 0.000 description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- UQDJGEHQDNVPGU-UHFFFAOYSA-N serine phosphoethanolamine Chemical compound [NH3+]CCOP([O-])(=O)OCC([NH3+])C([O-])=O UQDJGEHQDNVPGU-UHFFFAOYSA-N 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 239000003125 aqueous solvent Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000003729 cation exchange resin Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229940117955 isoamyl acetate Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Description
本発明は、非発酵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 non-fermented beer-taste beverage and a method for producing the same.
近年の健康志向の高まりの中でアルコール摂取量を自己管理する消費者が増加している。また、飲酒運転に対する罰則の強化など道路交通法の改正により、自動車等の運転に従事する者のアルコール摂取に対する関心が高まっている。このような中でアルコールをほとんど含まないビールテイスト飲料への需要が一段と高まっている。 With the growing health consciousness in recent years, the number of consumers who self-manage their alcohol intake is increasing. In addition, due to the revision of the Road Traffic Law such as the strengthening of penalties for drunk driving, there is increasing interest in alcohol intake by those engaged in driving automobiles and the like. Under these circumstances, the demand for beer-taste beverages containing almost no alcohol is increasing.
ビールの香味の特徴の一つとして飲み応えがあり、いくつかの飲み応えのあるビールテイスト飲料が報告されている。例えば、発酵させたアルコール含有ビールテイスト飲料においては、特許文献１のように、飲料中の麦芽比率を高めることによって飲み応えを付与する方法が開示されている。しかし、非発酵のビールテイスト飲料において、飲み応えを付与するために麦芽などの穀物に由来するエキスを多量に用いると、発酵工程を経ないために、通常ビールには残らない麦汁臭と呼ばれるような独特の不快な臭気が残ってしまうという問題が生ずる。 One of the characteristics of the flavor of beer is the response to drinking, and some beer-taste beverages with a response to drinking have been reported. For example, in a fermented alcohol-containing beer-taste beverage, as in Patent Document 1, a method of imparting a drinking response by increasing the malt ratio in the beverage is disclosed. However, in non-fermented beer-taste beverages, if a large amount of extract derived from grains such as malt is used to give a drinkable response, it is called a wort odor that does not usually remain in beer because it does not undergo a fermentation process. The problem arises that such a peculiar unpleasant odor remains.
また、非発酵のビールテイスト飲料にビールらしい風味を付与する方法として、デンプン分解物と甘味料を用いる方法が報告されている（例えば、特許文献２）。さらに、低アルコールビールテイスト飲料の麦芽臭を低減し、後味を改善する方法として、難消化デキストリンを用いる方法が報告されている（例えば、特許文献３）。このようにビールテイスト飲料にビールらしい風味、特に飲み応えを付与するために、数多くの取り組みがなされているものの、コク（ボディ感）が付与され後渋味が低減された、ビール本来のビールらしい飲み応えを実現する手段は未だ見出されていない。 Further, as a method for imparting a beer-like flavor to a non-fermented beer-taste beverage, a method using a starch decomposition product and a sweetener has been reported (for example, Patent Document 2). Further, as a method for reducing the malt odor of a low-alcohol beer-taste beverage and improving the aftertaste, a method using indigestible dextrin has been reported (for example, Patent Document 3). In this way, although many efforts have been made to give beer-taste beverages a beer-like flavor, especially a response to drinking, the richness (body feeling) has been added and the astringency has been reduced, which is typical of beer. No means have yet been found to achieve a drink response.
本発明者らは、非発酵ビールテイスト飲料の製造において、アラニンの含有量およびアラニンとプロリンの含有比率を所定の範囲内に調整することにより、コク（ボディ感）を付与し、後渋味を低減し、ビールらしい飲み応えを付与することができることを見出した。本発明はこの知見に基づくものである。 In the production of a non-fermented beer-taste beverage, the present inventors adjust the content of alanine and the content ratio of alanine and proline within a predetermined range to impart richness (body feeling) and give a post-astringency. It was found that it can be reduced and a beer-like drinking response can be given. The present invention is based on this finding.
従って、本発明は、コクを付与し、後渋味を低減した、ビールらしい飲み応えを有する非発酵ビールテイスト飲料とその製造方法を提供することを目的とする。 Therefore, an object of the present invention is to provide a non-fermented beer-taste beverage having a beer-like drinking response with richness and reduced aftertaste, and a method for producing the same.
すなわち、本発明によれば以下の発明が提供される。
（１）アラニン含有量が１０ｐｐｍ以上であり、プロリン含有量／アラニン含有量比が１～６である、非発酵ビールテイスト飲料。
（２）アラニン含有量が１０～８０ｐｐｍである、（１）に記載の非発酵ビールテイスト飲料。
（３）プロリン含有量／アラニン含有量比が１．５～６である、（１）または（２）に記載の非発酵ビールテイスト飲料。
（４）非発酵ビールテイスト飲料を製造する方法であって、アラニン含有量が１０ｐｐｍ以上であり、およびプロリン含有量／アラニン含有量比が１～６となるようにアラニン含有量およびプロリン含有量を調整する工程を含んでなる、方法。
（５）非発酵ビールテイスト飲料におけるビールらしい飲み応えを増強する方法であって、アラニン含有量が１０ｐｐｍ以上であり、プロリン含有量／アラニン含有量比が１～６となるようにアラニン含有量およびプロリン含有量を調整することを含んでなる、方法。
That is, according to the present invention, the following invention is provided.
(1) A non-fermented beer-taste beverage having an alanine content of 10 ppm or more and a proline content / alanine content ratio of 1 to 6.
(2) The non-fermented beer-taste beverage according to (1), which has an alanine content of 10 to 80 ppm.
(3) The non-fermented beer-taste beverage according to (1) or (2), wherein the proline content / alanine content ratio is 1.5 to 6.
(4) A method for producing a non-fermented beer-taste beverage, in which the alanine content and the proline content are adjusted so that the alanine content is 10 ppm or more and the proline content / alanine content ratio is 1 to 6. A method comprising the process of adjusting.
(5) A method for enhancing a beer-like drinking response in a non-fermented beer-taste beverage, in which the alanine content is 10 ppm or more, and the alanine content and the alanine content ratio are 1 to 6 so that the proline content / alanine content ratio is 1 to 6. A method comprising adjusting the proline content.
本発明の非発酵ビールテイスト飲料は、本来のビールのビールらしい飲み応えを奏する点で有利である。特に、本発明によれば、アルコールをほとんど含まない点と豊かなビール風味という需要者のニーズに同時に応えることができる点で有利であるといえる。 The non-fermented beer-taste beverage of the present invention is advantageous in that it produces a beer-like response to the original beer. In particular, according to the present invention, it can be said that it is advantageous in that it contains almost no alcohol and can simultaneously meet the needs of consumers such as rich beer flavor.
本発明における「ビールテイスト飲料」とは、ビール様の風味をもつ飲料をいう。「ビール様の風味」とは、通常にビールを製造した場合、すなわち、酵母等による発酵に基づいてビールを製造した場合に得られるビール特有の味わい、香りを、その飲料が呈することを意味する。 The "beer-taste beverage" in the present invention refers to a beverage having a beer-like flavor. The "beer-like flavor" means that the beverage exhibits the unique taste and aroma of beer obtained when beer is normally produced, that is, when beer is produced based on fermentation with yeast or the like. ..
本発明において「非発酵ビールテイスト飲料」とは、発酵工程を経ずに製造されたビールテイスト飲料をいう。ここで「発酵工程」とは、酵母等の微生物が有機物を分解することによってアルコール等の代謝産物を生成する工程をいう。 In the present invention, the "non-fermented beer-taste beverage" refers to a beer-taste beverage produced without undergoing a fermentation process. Here, the "fermentation step" refers to a step in which a microorganism such as yeast decomposes an organic substance to produce a metabolite such as alcohol.
本明細書において、「ｐｐｍ」という単位は「ｍｇ／Ｌ」と同義である。また、「プロリン含有量／アラニン含有量比」は、飲料中のプロリン含有量（ｐｐｍ）をアラニン含有量（ｐｐｍ）で除した数値である。 As used herein, the unit "ppm" is synonymous with "mg / L". The "proline content / alanine content ratio" is a value obtained by dividing the proline content (ppm) in the beverage by the alanine content (ppm).
本発明の非発酵ビールテイスト飲料は、アラニンを所定の濃度範囲で含んでおり、さらには、アラニンとプロリンの重量比も所定の範囲内にある。これにより、コク（ボディ感）が増強され、後渋味が低減され、ビールらしい飲み応えを得ることが可能となる。 The non-fermented beer-taste beverage of the present invention contains alanine in a predetermined concentration range, and further, the weight ratio of alanine to proline is also within a predetermined range. As a result, the richness (body feeling) is enhanced, the aftertaste is reduced, and it becomes possible to obtain a beer-like drinking response.
本発明の非発酵ビールテイスト飲料は、アラニン含有量およびプロリン含有量を調整することにより製造することができる。アラニン含有量およびプロリン含有量の調整は、例えば、非発酵ビールテイスト飲料の製造過程においてアラニンおよび／またはプロリンを添加することによって行ってもよく、また、非発酵ビールテイスト飲料にアラニンおよび／またはプロリンを与える原材料を増減することにより行ってもよい。 The non-fermented beer-taste beverage of the present invention can be produced by adjusting the alanine content and the proline content. Adjustment of alanine content and proline content may be performed, for example, by adding alanine and / or proline in the process of producing a non-fermented beer-taste beverage, and alanine and / or proline to a non-fermented beer-taste beverage. It may be done by increasing or decreasing the raw materials that give.
本発明の非発酵ビールテイスト飲料に含まれるアラニンおよびプロリンとしては、Ｌ体、Ｄ体、それらのラセミ体、それらの量比が可変の混合物のいずれであってもよいが、好ましくはＬ体とされる。 The alanine and proline contained in the non-fermented beer-taste beverage of the present invention may be any of L-form, D-form, racemate thereof, and a mixture having a variable amount ratio thereof, but preferably L-form. Will be done.
本発明の非発酵ビールテイスト飲料の製造においてアラニンまたはプロリンを添加する場合には、これらは食品製造に適しているものであればよい。その形態も、水性溶媒に容易に溶解するものであればよく、液状、粉末状、固形状などのいかなる形態のものであってもよい。 When alanine or proline is added in the production of the non-fermented beer-taste beverage of the present invention, these may be suitable for food production. The form may be any form such as liquid, powder, solid, etc., as long as it is easily dissolved in an aqueous solvent.
本発明の非発酵ビールテイスト飲料におけるアラニン含有量は１０ｐｐｍ以上とされ、好ましくは１０～８０ｐｐｍ、より好ましくは２０～８０ｐｐｍとされる。本発明の非発酵ビールテイスト飲料におけるプロリン含有量／アラニン含有量比は１～６とされ、好ましくは１を超えて６以下、より好ましくは１．５～６、さらに好ましくは２～６とされる。本発明の非発酵ビールテイスト飲料におけるプロリン含有量は特に制限されないが、好ましくは１５～３２０ｐｐｍ、より好ましくは２５～３２０ｐｐｍとされる。 The alanine content in the non-fermented beer-taste beverage of the present invention is 10 ppm or more, preferably 10 to 80 ppm, and more preferably 20 to 80 ppm. The proline content / alanine content ratio in the non-fermented beer-taste beverage of the present invention is 1 to 6, preferably more than 1 and 6 or less, more preferably 1.5 to 6, and even more preferably 2 to 6. To. The proline content in the non-fermented beer-taste beverage of the present invention is not particularly limited, but is preferably 15 to 320 ppm, more preferably 25 to 320 ppm.
本発明の非発酵ビールテイスト飲料中のアラニンおよびプロリンの含有量は、陽イオン交換樹脂でアミノ酸を分離した後、ニンヒドリン反応液を加えて１３５℃で反応させ、ＵＶ－ＶＩＳ検出器で定量することができる。 The content of alanine and proline in the non-fermented beer-taste beverage of the present invention is quantified by a UV-VIS detector after separating amino acids with a cation exchange resin, adding a ninhydrin reaction solution and reacting at 135 ° C. Can be done.
本発明の非発酵ビールテイスト飲料は、非アルコール飲料、およびアルコール（エタノール）含有材料を添加することにより製造されるアルコール飲料のいずれであってもよいが、好ましくは非アルコール飲料とされる。ここで、「非アルコール飲料」とは、アルコール濃度が１％(ｖ／ｖ)未満の飲料を意味し、好ましくはアルコール濃度が０．００５％(ｖ／ｖ)未満の飲料とされる。本発明の特に好ましい実施態様によれば、本発明の非発酵ビールテイスト飲料は、アルコール濃度が０．００％(ｖ／ｖ)であるアルコールゼロの飲料とされる。 The non-alcoholic beer-taste beverage of the present invention may be either a non-alcoholic beverage or an alcoholic beverage produced by adding an alcohol (ethanol) -containing material, but is preferably a non-alcoholic beverage. Here, the "non-alcoholic beverage" means a beverage having an alcohol concentration of less than 1% (v / v), and is preferably a beverage having an alcohol concentration of less than 0.005% (v / v). According to a particularly preferred embodiment of the present invention, the non-fermented beer-taste beverage of the present invention is an alcohol-free beverage having an alcohol concentration of 0.00% (v / v).
本発明の非発酵ビールテイスト飲料には、本発明の効果を妨げない範囲でその他の原料を配合してもよい。すなわち、本発明の非発酵ビールテイスト飲料では、着色料（例えば、カラメル色素）、甘味料（例えば、高甘味度甘味料）、調味成分（例えば、アミノ酸）、香料（例えば、ビールの代表的な香気成分である酢酸エチル、酢酸イソアミル、イソアミルアルコールなどを含んだ市販のビールフレーバー）、異性化ホップエキスなどの苦味成分、酵母エキスなどを原料として使用することができる。 The non-fermented beer-taste beverage of the present invention may contain other raw materials as long as the effects of the present invention are not impaired. That is, in the non-fermented beer-taste beverage of the present invention, a colorant (for example, caramel color), a sweetener (for example, a high-sweetness sweetener), a seasoning component (for example, an amino acid), and a flavor (for example, a representative of beer) are typical. Commercially available beer flavors containing ethyl acetate, isoamyl acetate, isoamyl alcohol, etc., which are aroma components), bitterness components such as isomerized hop extract, yeast extract, etc. can be used as raw materials.
本発明の非発酵ビールテイスト飲料のｐＨは、好ましくは３．５以上４．５以下とされ、より好ましくはｐＨ３．５以上ｐＨ４．２以下、さらに好ましくはｐＨ３．７以上ｐＨ４．２以下、最も好ましくはｐＨ３．８以上ｐＨ４．２以下とされる。本発明の非発酵ビールテイスト飲料のｐＨ調整はｐＨ調整剤を用いて行うことができる。 The pH of the non-fermented beer-taste beverage of the present invention is preferably 3.5 or more and 4.5 or less, more preferably pH 3.5 or more and pH 4.2 or less, still more preferably pH 3.7 or more and pH 4.2 or less, most preferably. It is preferably pH 3.8 or more and pH 4.2 or less. The pH of the non-fermented beer-taste beverage of the present invention can be adjusted by using a pH adjuster.
本発明の非発酵ビールテイスト飲料は、当技術分野においてよく知られている一般的な方法において、いずれかの段階でアラニンおよびプロリンの含有量を調整することによって製造することができる。このような一般的な方法としては、例えば、麦汁の調製工程および濾過工程を含む方法が挙げられ、この方法は、例えば、（ａ）麦芽粉砕物と水の混合物を糖化し、濾過して、麦汁を得る工程、（ｂ）得られた麦汁にホップを添加した後、煮沸する工程、（ｃ）煮沸した麦汁を冷却する工程、および（ｄ）冷却した麦汁を濾過する工程を順次行うことによって実行することができる。 The non-fermented beer-taste beverage of the present invention can be produced by adjusting the content of alanine and proline at any stage in a general method well known in the art. Such a general method includes, for example, a method including a wort preparation step and a filtration step, in which method (a) a mixture of malt pulverized product and water is saccharified and filtered. , A step of obtaining wort, (b) a step of adding hops to the obtained wort and then boiling, (c) a step of cooling the boiled wort, and (d) a step of filtering the cooled wort. Can be executed sequentially by performing.
本発明の他の態様によれば、非発酵ビールテイスト飲料におけるビールらしい飲み応えを増強する方法が提供され、該方法は、アラニン含有量が１０ｐｐｍ以上であり、プロリン含有量／アラニン含有量比が１～６となるようにアラニン含有量およびプロリン含有量を調整することを含んでなる。 According to another aspect of the present invention, there is provided a method for enhancing a beer-like drinking response in a non-fermented beer-taste beverage, in which the alanine content is 10 ppm or more and the proline content / alanine content ratio is. It comprises adjusting the alanine content and the proline content to 1-6.
以下の例に基づいて本発明を具体的に説明するが、本発明はこれらの例に限定されるものではない。 The present invention will be specifically described with reference to the following examples, but the present invention is not limited to these examples.
実施例１：非発酵ビールテイスト飲料におけるアラニンおよびプロリンの濃度調整による風味への影響（その１）
（１）サンプルの調製
麦芽１kｇを適当な粒度に粉砕して仕込槽に入れ、これに３Ｌの温水を加え、６５℃で３０分保持後、徐々に昇温して７６℃で３０分間、糖化を行った。糖化終了後、８２℃まで昇温後、濾紙を用いて濾過を行い、濾液を得た。この濾過液１Ｌにホップを約１ｇ添加し、１００℃で６０分間煮沸した。煮沸後の液を濾紙を用いて濾過を行い、約５℃に冷却した。適宜、糖度が７．０°Ｐになるよう、湯を加えて麦汁を調整した。この麦汁に炭酸水および炭酸ガスを加え、２～４℃で２４時間貯蔵し、その後濾過を行った。この濾過後の液に、所定の濃度となるようアラニンおよびプロリン、並びにビール風味香料を添加した。こうして、試験区１～７の各サンプルを得た。
Example 1: Effect on flavor by adjusting the concentration of alanine and proline in a non-fermented beer-taste beverage (Part 1)
(1) Preparation of sample 1 kg of malt is crushed to an appropriate particle size and placed in a charging tank, 3 L of warm water is added thereto, the temperature is maintained at 65 ° C. for 30 minutes, the temperature is gradually raised, and the mixture is saccharified at 76 ° C. for 30 minutes. Was done. After the completion of saccharification, the temperature was raised to 82 ° C., and the mixture was filtered using a filter paper to obtain a filtrate. About 1 g of hops was added to 1 L of this filtrate, and the mixture was boiled at 100 ° C. for 60 minutes. The liquid after boiling was filtered using a filter paper and cooled to about 5 ° C. As appropriate, hot water was added to adjust the wort so that the sugar content was 7.0 ° C. Carbonated water and carbon dioxide gas were added to this wort, and the wort was stored at 2 to 4 ° C. for 24 hours, and then filtered. Alanine and proline and beer-flavored flavors were added to the filtered liquid to a predetermined concentration. In this way, each sample of test plots 1 to 7 was obtained.
（２）官能評価
官能評価の評価項目として、ビールらしい飲み応えを設定した。ここでは、ビールらしい飲み応えを、コク（ボディ感）が付与され、後渋味の低減された風味であると定義し、この風味の強度を１（弱い）～９（強い）の９段階で評価した。官能評価は、訓練された５名のパネルによって実施し、各パネルの評価の平均値を算出した。この評価結果の平均値から導き出される総合評価は以下の通りである：
Ａ：平均値が７．０以上：優れた飲み応えが認められる。
Ｂ：平均値が５．５以上７．０未満：良好な飲み応えが認められる。
Ｃ：平均値が３．５以上５．５未満：飲み応えは認められるが弱い。
Ｄ：平均値が３．５未満：飲み応えは認められない。
(2) Sensory evaluation As an evaluation item for sensory evaluation, a beer-like drinking response was set. Here, beer-like drinking response is defined as a flavor with richness (body feeling) and reduced astringency, and the intensity of this flavor is divided into 9 levels from 1 (weak) to 9 (strong). evaluated. The sensory evaluation was performed by a panel of 5 trained persons, and the average value of the evaluation of each panel was calculated. The overall evaluation derived from the average value of this evaluation result is as follows:
A: Average value is 7.0 or more: Excellent drinking response is recognized.
B: Average value is 5.5 or more and less than 7.0: Good drinking response is observed.
C: Mean value is 3.5 or more and less than 5.5: Drinking response is recognized but weak.
D: Mean value is less than 3.5: No response to drinking is observed.
（３）結果
上記の官能評価の結果を、各試験区におけるアラニンおよびプロリンの濃度並びにプロリン／アラニン濃度比とともに表１に示す。
官能評価の結果、アラニン濃度が２０～８０ｐｐｍ、プロリン濃度が４０ｐｐｍ以上である試験区２～６では、良好な飲み応え（Ｂ）、あるいは優れた飲み応え（Ａ）が認められた。一方で、プロリン濃度が０ｐｐｍの試験区１では飲み応えは認められず（Ｄ）、プロリン濃度が４０ｐｐｍの試験区２では、プロリン濃度が８０ｐｐｍの試験区３に比べて飲み応えの評価が劣ることから、飲み応えが認められるためにはアラニンに対して一定量のプロリン濃度が必要であることが分かった。次に、アラニン濃度が１２０ｐｐｍの試験区７は、飲み応えは認められるが弱い（Ｃ）と評価された。また、試験区７のサンプルは、渋味、酸味およびエグ味が強く感じられた。 As a result of the sensory evaluation, in the test groups 2 to 6 having an alanine concentration of 20 to 80 ppm and a proline concentration of 40 ppm or more, a good drinking response (B) or an excellent drinking response (A) was observed. On the other hand, no response to drinking was observed in the test group 1 having a proline concentration of 0 ppm (D), and the evaluation of the response to drinking was inferior in the test group 2 having a proline concentration of 40 ppm as compared with the test group 3 having a proline concentration of 80 ppm. From this, it was found that a certain amount of proline concentration is required for alanine in order to be responsive to drinking. Next, the test group 7 having an alanine concentration of 120 ppm was evaluated as weak (C) although the drinking response was observed. In addition, the samples in Test Group 7 were strongly perceived as astringent, sour and astringent.
実施例２：非発酵ビールテイスト飲料におけるアラニンおよびプロリンの濃度調整による風味への影響（その２）
（１）サンプルの調製
アラニンおよびプロリンの濃度を以下の表２の通りに変更した以外は、実施例１の方法に従って、試験区８～１５のサンプルを調製した。
Example 2: Effect on flavor by adjusting the concentration of alanine and proline in a non-fermented beer-taste beverage (Part 2)
(1) Sample preparation Samples of test groups 8 to 15 were prepared according to the method of Example 1 except that the concentrations of alanine and proline were changed as shown in Table 2 below.
（２）官能評価
サンプルの官能評価は、実施例１と同じ手法を用いて、訓練された６名のパネルによって実施した。
(2) Sensory evaluation The sensory evaluation of the sample was carried out by a panel of 6 trained persons using the same method as in Example 1.
（３）結果
上記の官能評価の結果を、各試験区におけるアラニンおよびプロリンの濃度並びにプロリン／アラニン濃度比とともに表２に示す。
官能評価の結果、アラニン濃度が２０ｐｐｍ、プロリン濃度が４０～１２０ｐｐｍである試験区１１～１３では、良好な飲み応え（Ｂ）、あるいは優れた飲み応え（Ａ）が認められた。一方で、アラニン濃度が５ｐｐｍである試験区８では、飲み応えは認められなかった（Ｄ）。次に、プロリン濃度が０ｐｐｍである試験区９では飲み応えは認められなかった（Ｄ）。プロリン濃度が２０ｐｐｍの試験区１０では、プロリン濃度が４０ｐｐｍの試験区１１に比べて飲み応えの評価がやや劣っていた。次に、プロリン濃度が１４０ｐｐｍの試験区１４およびプロリン濃度が１６０ｐｐｍの試験区１５では、プロリン濃度が１２０ｐｐｍの試験区１３に比べて飲み応えの評価がやや劣っていた。また、試験区１４および１５のサンプルは、渋味、酸味およびエグ味が強く感じられた。 As a result of the sensory evaluation, in the test groups 11 to 13 having an alanine concentration of 20 ppm and a proline concentration of 40 to 120 ppm, a good drinking response (B) or an excellent drinking response (A) was observed. On the other hand, in the test group 8 in which the alanine concentration was 5 ppm, no response to drinking was observed (D). Next, in the test group 9 in which the proline concentration was 0 ppm, no response to drinking was observed (D). In the test group 10 having a proline concentration of 20 ppm, the evaluation of drinking response was slightly inferior to that in the test group 11 having a proline concentration of 40 ppm. Next, in the test group 14 having a proline concentration of 140 ppm and the test group 15 having a proline concentration of 160 ppm, the evaluation of drinking response was slightly inferior to that of the test group 13 having a proline concentration of 120 ppm. In addition, the samples of the test groups 14 and 15 were strongly perceived as astringent, sour and astringent.
実施例１および実施例２の官能評価の結果より、アラニン含有量が１０ｐｐｍ以上であり、プロリン含有量／アラニン含有量比が１～６の場合に、良好な飲み応え、あるいは優れた飲み応えが認められると考えられる。 From the results of the sensory evaluation of Examples 1 and 2, when the alanine content is 10 ppm or more and the proline content / alanine content ratio is 1 to 6, a good drinking response or an excellent drinking response is obtained. It is considered to be accepted.
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