Non-fermented beer-like effervescent beverage

A beer-like and foaming technology, applied in the field of non-fermented beer-like foaming beverages, can solve the problem of high purine content and achieve the effect of easy manufacture

Inactive Publication Date: 2015-07-29
ASAHI BREWERIES LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most beer-like sparkling beverages use malt and hops as raw materials in order to maintain the taste of beer, so there is a problem that the content of purines is high

Method used

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  • Non-fermented beer-like effervescent beverage
  • Non-fermented beer-like effervescent beverage
  • Non-fermented beer-like effervescent beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0091] Hereinafter, the present invention will be described in more detail by showing examples, but the present invention is not limited to the following examples.

reference example 1

[0093] Purine body analysis is performed on commercially available beer, non-alcoholic beer, shochu, etc. Commercially available beer type A (using malt and hops as raw materials. Fermented. Purine body removal treatment to reduce the purine body content.), Commercially available beer type B (using malt and hops as raw materials. Fermented. Products with reduced purine content.), Commercially available non-alcoholic beer C (using malt and hops as raw materials. Unfermented. Sugar content: less than 0.5g / 100mL), Commercially available non-alcoholic beer D ( Using malt and hops as raw materials. Unfermented.), Commercially available non-alcoholic beer E (Using malt and hops as raw materials. Unfermented.), Commercially available shochu F (Using malt and hops as raw materials. Contains Fruit pulp. Unfermented.) and commercially available shochu G (malt and hops are not used as raw materials. Contains pulp. Unfermented.) A total of 7 types were analyzed.

[0094] The purine body ...

manufacture example 1

[0098] [Manufacturing Example 1 (Preparation of Base Liquid)]

[0099] After preparing a mixed solution containing a sour agent, a coloring agent, and a foaming agent according to the composition described in Table 2, carbon dioxide was added thereto so as to have a gas volume of 3.0, thereby preparing a base solution. As the raw material of the base liquid, "50% fermented lactic acid BM-G" (product name) manufactured by Boehgan Trading Co., Ltd., "Caramel SP" (product name) manufactured by Amano Industrial Co., Ltd., and Maruzen Pharmaceutical Co., Ltd. shown in Table 2 were used. "Kirayanin C-100" (product name) manufactured by Co., Ltd., "Citric Acid (Fuso, Anhydrous)" (product name) and "Healcious A" (product name) manufactured by Fuso Chemical Industry Co., Ltd.

[0100] Table 2

[0101] raw material

[0102] The purine body content of this base liquid was measured in the same manner as Reference Example 1, and the results showed that since adenine, guanine, xa...

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PUM

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Abstract

The present invention provides: a non-fermented beer-like effervescent beverage which has an extremely low purine body concentration but still maintains a "beer-like taste"; and a method for producing the beverage. In the non-fermented beer-like effervescent beverage according to the present invention, the amount of a raw material containing a purine body to be added is controlled, the purine body concentration in the beverage is 0.2 mg / 100mL or less, and at least one compound selected from the group consisting of 3-methyl-1-butanol, isovaleric acid, γ-nonalactone, 4-hydroxy-2,5-dimethyl-3-furanone, 2-acetylthiazole, 4-vinylguaiacol, 2-acetyl-1-pyrroline, 2-propyl-1-pyrroline, myrcene, linalool, β-damascenone, phenethyl alcohol, cis-3-hexenol, 3-methyl-2-butene-1-thiol, methionol and 2-methyl-3-furanthiol is contained.

Description

technical field [0001] The present invention relates to a non-fermented beer-like sparkling drink which can be produced without a fermentation process and has almost the same aroma as beer despite having a very low purine body concentration. Background technique [0002] With the diversification of consumers' preferences, various products of beer-like sparkling beverages such as beer and low-malt liquor have been launched. Especially in view of the health wishes of consumers in recent years, the concern about the content of purine body has been increasing. Purine bodies are metabolized into uric acid in the liver, but if the uric acid level in the blood exceeds the specified value, hyperuricemia occurs, and further, when crystallized uric acid accumulates in the joints, gout occurs. Therefore, expectations of consumers for a beer-like sparkling beverage that maintains the flavor of conventional beer or the like while reducing the purine body content have been increasing. H...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A23L2/00C12C5/02
CPCC12G3/06A23L2/38A23L2/40A23L2/56
Inventor 野场重都浅野裕基
Owner ASAHI BREWERIES LTD
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