Non-alcoholic beer-flavored beverage

Abstract

The purpose of the present invention is to provide a beverage having improved full body, particularly, a non-alcoholic beer taste beverage having improved full body. The present invention pertains to a non-alcoholic beer taste beverage or the like having an adenosine concentration of 8 ppm or more.

Description

[Technical Field]

[0001] The present invention relates to a non-alcohol beer-flavored beverage. [Background technology]

[0002] With the recent diversification of consumer tastes, there is a demand for the development of non-alcoholic beer-flavored beverages with various flavor characteristics.

[0003] Patent Document 1 discloses that a peptide of a specific molecular weight is added to a beer-flavored beverage in order to improve the flavor of the beverage.

[0004] In recent years, there has also been a demand for non-alcoholic beer-flavored beverages that have an alcoholic feel, and for example, Patent Documents 2 to 4 disclose that the alcoholic feel of non-alcoholic beer-flavored beverages can be increased by including a bitterness-imparting component in addition to a spiciness-imparting or sourness-imparting component. Patent Documents 2 to 4 disclose adenosine and its derivatives as one type of bitterness-imparting component. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-149975 [Patent Document 2] International Publication No. 2013 / 094357 [Patent Document 3] Patent No. 5746833 [Patent Document 4] Japanese Patent Application Laid-Open No. 2015-27309 Summary of the Invention [Problem to be solved by the invention]

[0006] Patent Document 1 uses indicators such as beer-like taste, smooth flow of flavor, and roughness remaining in the mouth as evaluation indices for beverages, and describes that by including a certain concentration of 10-20 kDa peptides, a beverage can be obtained that has a high sensory evaluation score based on these indices. Patent Documents 2 to 4 describe that a non-alcoholic beverage with an alcoholic taste can be obtained by adding a bitterness-imparting component in addition to a spiciness-imparting component or a sourness-imparting component.

[0007] Here, the taste felt immediately after drinking a beer-taste beverage is sometimes preferred as a taste that cannot be expressed by the five basic tastes, i.e., sweetness, saltiness, sourness, bitterness, and umami, and that has characteristics such as strength, breadth, depth, persistence, or a good balance of flavor strength. Such characteristics are referred to herein as "fullness." The beverages described in Patent Documents 1 to 4 can be said to have room for further improvement in terms of volume, and there has been a demand for a method for increasing the volume of non-alcohol beer-flavored beverages.

[0008] An object of the present invention is to provide a beverage with enhanced volume, particularly a non-alcoholic beer-flavored beverage with enhanced volume. Non-alcoholic beer-flavored beverages tend to have poor volume, so it is particularly desirable to enhance volume. [Means for solving the problem]

[0009] That is, the present invention relates to the following non-alcohol beer-taste beverages: [1] A non-alcoholic beer-flavored beverage with an adenosine concentration of 8 ppm or more. [2] The non-alcoholic beer-flavored beverage according to [1] above, wherein the adenosine concentration is 8 to 20 ppm. [3] The non-alcoholic beer-flavored beverage according to [1] or [2] above, further comprising a protein having a molecular weight of 35 to 50 kDa, the protein having a concentration of 1 ppm or more. [4] The non-alcoholic beer-flavored beverage according to [3] above, wherein the protein concentration is 30 ppm or less. [5] A non-alcoholic beer-flavored beverage containing adenosine and a protein having a molecular weight of 35 to 50 kDa, wherein the adenosine concentration is 1 ppm or more and the protein concentration is 1 ppm or more. [6] The non-alcoholic beer-flavored beverage according to [5] above, wherein the protein concentration is 5 ppm or more. [Effects of the Invention]

[0010] According to the present invention, a non-alcohol beer-taste beverage with enhanced volume can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0011] The non-alcohol beer-taste beverage of the present invention may contain malt as an ingredient, or may not contain malt as an ingredient (the proportion of malt in the ingredients is 0% by weight). The raw materials referred to here mean grain raw materials and sugars other than water and hops. Ingredients that may be added in trace amounts, such as acidulants, sweeteners, bittering agents, seasonings, and fragrances, are not included in the ingredients. When the raw material contains malt, the raw material may contain rice, corn, sorghum, potato, starch, and barley other than malt in addition to malt. The extract content of the non-alcohol beer-taste beverage of the present invention is not particularly limited, but is preferably 0.01 to 20.0 wt %.

[0012] "Ingredients containing no malt" means that the weight ratio of malt to ingredients other than water and hops, such as malt, rice, corn, sorghum, potato, starch, plant proteins such as beans, barley other than malt, and sugars, is 0. When the raw material does not contain malt, it is preferable that the raw material mainly contains a soy protein hydrolysate. Furthermore, when the raw material does not contain malt, it is permissible to use a protein having a molecular weight of 35 to 50 kDa, which will be described later, even if it is derived from malt.

[0013] The non-alcohol beer-taste beverage of the present invention is preferably not a dealcoholized beer-taste beverage. A dealcoholized beer-taste beverage is a non-alcohol beer-taste beverage produced by removing alcohol from a beer-taste alcoholic beverage.

[0014] A non-alcoholic beer-flavored beverage is a beer-flavored beverage with an alcohol content of less than 1%, preferably containing substantially no alcohol, or may have an alcohol content of 0%. Beer-flavored drinks are carbonated drinks with a beer flavor. Here, beverages that are substantially alcohol-free do not exclude beverages that contain trace amounts of alcohol that are undetectable. Beverages with an alcohol content that is rounded to 0.0%, especially beverages with an alcohol content that is rounded to 0.00%, are included in the category of non-alcoholic beer-flavored beverages. Types of non-alcoholic beer-flavored beverages of the present invention include, for example, non-alcoholic beer-flavored beverages and beer-flavored soft drinks. Note that "alcohol content" here refers to the ethanol content and does not include the content of aliphatic alcohols other than ethanol.

[0015] The alcohol content (v / v%) of the non-alcohol beer-taste beverage of the present invention refers to the alcohol content (v / v%) in the beverage and can be measured by any known method, such as a vibration density meter. Specifically, the beverage is decarbonated by filtration or ultrasonication to prepare a sample, which is then subjected to direct flame distillation. The density of the resulting distillate is measured at 15°C and converted using "Table 2: Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)," an appendix to the National Tax Agency's Prescribed Analysis Methods (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007). When the alcohol content is less than 1.0%, a commercially available alcohol measuring device or gas chromatography may also be used.

[0016] The non-alcohol beer-taste beverage of the present invention contains adenosine, a type of nucleoside composed of adenine and ribose. The above adenosine does not include derivatives of adenosine such as 5' deoxyadenosine.

[0017] The non-alcohol beer-taste beverage of the present invention has an adenosine concentration of 8 ppm or more. Adenosine concentrations of 8 ppm or higher can enhance the fullness of non-alcoholic beer-taste beverages. The relationship between the inclusion of adenosine at a certain concentration or higher and the fullness of non-alcoholic beer-taste beverages was not previously known, and was a discovery made by the present inventors.

[0018] In the non-alcohol beer-taste beverage of the present invention, the adenosine concentration is preferably 20 ppm or less. If the adenosine concentration becomes too high, it can be perceived as spicy. In one aspect, the adenosine concentration in the non-alcohol beer-taste beverage is preferably 8 to 20 ppm.

[0019] The non-alcoholic beer-flavored beverage of the present invention preferably has a purine concentration of less than 5 mg / 100 mL. As used herein, "purines" are not particularly limited as long as they are compounds having a purine nucleus structure. Therefore, examples of "purines" include purine bases (adenine, guanine, xanthine, hypoxanthine), purine nucleosides (adenosine, guanosine, inosine), purine nucleotides (adenylic acid, guanylic acid, inosinic acid), and low- or high-molecular-weight nucleic acids (oligonucleotides, polynucleotides). In this specification, "purine concentration" refers to the total amount of four purine bases: adenine, guanine, xanthine, and hypoxanthine. Purines can be measured by known methods, such as by hydrolysis with perchloric acid followed by detection using LC-MS / MS (liquid chromatography mass spectrometry) (see "Guide to Microanalysis of Purines in Alcoholic Beverages," Japan Food Research Laboratories, URL: http: / / www.jfrl.or.jp / item / nutrition / post-31.html).

[0020] Furthermore, the non-alcohol beer-taste beverage of the present invention preferably further contains a protein with a molecular weight of 35 to 50 kDa, and the concentration of the protein is preferably 1 ppm or higher.

[0021] Proteins with a molecular weight of 35 to 50 kDa are proteins found in the molecular weight range of 35 to 50 kDa when a non-alcoholic beer-taste beverage is subjected to SDS-PAGE electrophoresis. Prior to subjecting the non-alcoholic beer-taste beverage to SDS-PAGE electrophoresis, the non-alcoholic beer-taste beverage may be subjected to ultrafiltration using a 30 kDa cutoff membrane as a pretreatment, for example. The above protein preferably has a molecular weight of 35 to 45 kDa, more preferably about 40 kDa. In this specification, a protein with a molecular weight of 35 to 50 kDa is also referred to as a 40 kDa protein.

[0022] The 40 kDa protein is preferably a cereal-derived protein. The cereal is preferably at least one selected from the group consisting of barley, wheat, corn, rice, and soybeans. Furthermore, when the grain is barley, it may contain a known barley-derived protein used in the production of non-alcoholic beer-flavored beverages. Examples of such barley include barley, wheat, rye, oats, oats, and oats, with barley being preferred. Either germinated or ungerminated barley may be used, with germinated barley malt being preferred. These may be contained alone or in combination of two or more.

[0023] Furthermore, the 40 kDa protein is preferably Serpin Z4 (also known as BSZ4, HorvuZ4, Major endosperm albumin, or Protein Z) derived from barley (scientific name: Hordeum vulgare) or Serpin Z7 (also known as BSZ7 or HorvuZ7) derived from barley. Furthermore, the above proteins may have an amino acid sequence in which some amino acids are deleted, substituted, inserted, and / or added.

[0024] By further including a 40 kDa protein in addition to adenosine, the fullness of the non-alcoholic beer-flavored beverage can be further enhanced. Furthermore, the concentration of the 40 kDa protein is preferably 1 ppm or more, more preferably 3 ppm or more, even more preferably 5 ppm or more, and is preferably 30 ppm or less. In one embodiment, the concentration of the 40 kDa protein in the non-alcohol beer-taste beverage is preferably 1 ppm or more and 30 ppm or less, more preferably 3 ppm or more and 30 ppm or less, and even more preferably 5 ppm or more and 30 ppm or less.

[0025] Furthermore, when both adenosine and the 40 kDa protein are contained, the synergistic effect of adenosine and the 40 kDa protein can effectively enhance the fullness of the non-alcoholic beer-flavored beverage, so the lower limit of the adenosine concentration required to enhance fullness may be low, and the lower limit of the 40 kDa protein concentration may be low.

[0026] That is, another embodiment of the non-alcohol beer-taste beverage of the present invention is a non-alcohol beer-taste beverage containing adenosine and a protein having a molecular weight of 35 to 50 kDa, wherein the adenosine concentration is 1 ppm or higher and the protein concentration is 1 ppm or higher, preferably 3 ppm or higher, and more preferably 5 ppm or higher. The non-alcoholic beer-taste beverage of the present invention preferably contains adenosine and a protein with a molecular weight of 35 to 50 kDa, with the adenosine concentration being 3 ppm or higher and the protein concentration being 5 ppm or higher. In the non-alcoholic beer-taste beverage of the present invention, the protein concentration is preferably 30 ppm or lower. The adenosine concentration is preferably 20 ppm or lower.

[0027] The manufacturing process for a typical non-alcoholic beer-flavored beverage is shown below. By not requiring a yeast fermentation step, non-alcoholic beer-flavored beverages can be easily produced.

[0028] When manufacturing non-alcoholic beer-flavored beverages made using malt as an ingredient, First, enzymes such as amylase are added as needed to a mixture containing water and other raw materials, including malt and other barley, as well as other grains, starch, sugars, bittering agents, or coloring agents, to gelatinize and saccharify the mixture. The mixture is then filtered to produce a saccharified liquid. Hops, bittering agents, and other ingredients are added as needed to the saccharified liquid, which is then boiled and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, hops may be added to malt extract and warm water, and the mixture is then boiled. Hops may be added at any stage from the start of boiling to before the end of boiling. Known conditions may be used for the saccharification, boiling, and solids removal processes. After boiling, the resulting wort is filtered, and carbon dioxide gas is added to the filtrate. The resulting mixture is then filled into containers and sterilized to produce the desired non-alcoholic beer-flavored beverage.

[0029] When producing a non-alcoholic beer-flavored beverage that does not use malt as a raw material, first, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than barley or malt, hops, a color, etc. are mixed with warm water to form a liquid sugar solution. The liquid sugar solution is then boiled. When hops are used as a raw material, the hops may be mixed with the liquid sugar solution during boiling rather than before the start of boiling. Carbon dioxide gas is added to the boiled liquid sugar solution. The resulting solution is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage.

[0030] An aliphatic alcohol may be added to the non-alcohol beer-taste beverage of the present invention in order to impart a boozy flavor. There are no particular limitations on the aliphatic alcohol as long as it is a known alcohol, but aliphatic alcohols with 4 to 5 carbon atoms are preferred. In the present invention, preferred aliphatic alcohols with 4 carbon atoms include 2-methyl-1-propanol and 1-butanol, and those with 5 carbon atoms include 3-methyl-1-butanol, 1-pentanol, and 2-pentanol. These may be used alone or in combination of two or more. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007% by weight, and more preferably 0.0003 to 0.0006% by weight. In this specification, the content of the aliphatic alcohol can be measured using headspace gas chromatography.

[0031] The non-alcohol beer-taste beverage according to the present invention is preferably low in calories in line with the recent trend toward low-calorie beverages. Therefore, the calorie count of the non-alcohol beer-taste beverage according to the present invention is preferably less than 5 kcal / 100 mL, more preferably less than 4 kcal / 100 mL, and even more preferably less than 3 kcal / 100 mL.

[0032] The number of calories contained in the non-alcoholic beer-taste beverage of the present invention is calculated basically in accordance with the "Analysis Methods of Nutritional Components, etc. in the Nutrition Labeling Standards" published in connection with the Health Promotion Act. In other words, in principle, it can be calculated as the sum of the amounts of various quantified nutrients multiplied by the energy conversion coefficient for each component (protein: 4 kcal / g, fat: 9 kcal / g, carbohydrates: 4 kcal / g, dietary fiber: 2 kcal / g, alcohol: 7 kcal / g, organic acids: 3 kcal / g). For details, please refer to "Methods of analysis of nutritional components, etc. in the Nutrition Labeling Standards."

[0033] Specific methods for measuring the amounts of each nutrient component contained in the non-alcohol beer-taste beverage of the present invention may follow the various analytical methods described in the Health Promotion Act's "Analytical methods for nutritional components, etc. in the nutrition labeling standards." Alternatively, you can ask the Japan Food Analysis Center Foundation to tell you the calorie content and / or the amount of each nutrient.

[0034] The carbohydrates contained in the non-alcoholic beer-taste beverage according to the present invention refer to the carbohydrates based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labour and Welfare Notification No. 176 of 2003). Specifically, carbohydrates refer to the amount of food excluding protein, lipids, dietary fiber, ash, alcohol, and water. The amount of carbohydrates in a food is calculated by subtracting the amounts of protein, lipids, dietary fiber, ash, and water from the weight of the food. In this case, the amounts of protein, lipids, dietary fiber, ash, and water are measured using the methods set forth in the Nutrition Labeling Standards. Specifically, the amount of protein is measured using the nitrogen quantitative conversion method, the amount of lipids is measured using the ether extraction method, chloroform-methanol mixed liquid extraction method, Gerber method, acid hydrolysis method or Roese-Gottlieb method, the amount of dietary fiber is measured using high-performance liquid chromatography or the Prosky method, the amount of ash is measured using the magnesium acetate ashing method, direct ashing method or sulfuric acid ashing method, and the amount of moisture is measured using the Karl Fischer method, drying aid method, reduced-pressure superheat drying method, normal pressure heat drying method or plastic film method.

[0035] The non-alcohol beer-taste beverage of the present invention may be low in carbohydrates in line with the recent trend toward low-carbohydrate beverages. Therefore, the carbohydrate content of the non-alcohol beer-taste beverage of the present invention may be less than 2.5 g / 100 mL or less than 0.5 g / 100 mL. While there is no specific lower limit, it is typically around 0.1 g / 100 mL, and may be, for example, 0.15 g / 100 mL or more, or 0.2 g / 100 mL or more.

[0036] The non-alcohol beer-taste beverage according to the present invention may contain an acidulant. As the acidulant, it is preferable to use one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid. In the present invention, acids other than the above acids, such as succinic acid, tartaric acid, fumaric acid, and glacial acetic acid, can also be used. These substances can be used without any restrictions as long as they are approved as additives to food. In the present invention, it is preferable to use a combination of lactic acid from the viewpoint of appropriately imparting a mellow sour taste, and phosphoric acid from the viewpoint of appropriately imparting a slightly pungent sour taste.

[0037] The content of the acidulant in the non-alcoholic beer-flavored beverage of the present invention, in terms of citric acid, is preferably 200 ppm or more, more preferably 550 ppm or more, and even more preferably 700 ppm or more, from the viewpoint of imparting a beer-taste sensation; and from the viewpoint of sourness, it is preferably 15,000 ppm or less, more preferably 5,500 ppm or less, and even more preferably 2,000 ppm or less. Therefore, in the present invention, the content of the acidulant, calculated as citric acid, is preferably in the range of 200 ppm to 15,000 ppm, preferably 550 ppm to 5,500 ppm, and more preferably 700 ppm to 1,500 ppm. In this specification, the citric acid equivalent amount refers to the amount calculated from the acidity of each acidulant based on the acidity of citric acid. For example, the citric acid equivalent amount corresponding to 100 ppm of lactic acid is 120 ppm, the citric acid equivalent amount corresponding to 100 ppm of phosphoric acid is 200 ppm, and the citric acid equivalent amount corresponding to 100 ppm of malic acid is 125 ppm.

[0038] The content of acidulants in non-alcoholic beer-flavored beverages is calculated by analysis using high-performance liquid chromatography (HPLC) or other methods.

[0039] In the non-alcohol beer-taste beverage according to the present invention, hops can be used as part of the ingredients. When using hops, conventional pelleted hops, powdered hops, or hop extracts used in the production of beer and the like can be appropriately selected and used depending on the desired flavor. Also, processed hop products such as isomerized hops and reduced hops may be used. These products are included in the hops used in the non-alcoholic beer-flavored beverage of the present invention. The amount of hops added is not particularly limited, but is typically about 0.0001 to 1% by weight of the total amount of the beverage.

[0040] The non-alcoholic beer-taste beverage of the present invention may contain other ingredients as needed, provided that the effects of the present invention are not impaired. For example, sweeteners (including high-intensity sweeteners), bittering agents, flavorings, yeast extracts, coloring agents such as caramel color, plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant protein and peptide-containing substances from corn, soybeans, and the like, protein-based substances such as bovine serum albumin, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid may be used as needed, provided that the effects of the present invention are not impaired.

[0041] The non-alcohol beer-taste beverage according to the present invention can be packaged in a container. The type of container is not particularly limited, and the beverage can be filled into a sealed container such as a bottle, can, barrel, or plastic bottle to form a packaged beverage.

[0042] The method for producing the non-alcohol beer-taste beverage of the present invention is not particularly limited, but an example is a method in which a predetermined amount of adenosine is added to a non-alcohol beer-taste beverage. It is also preferable to add the 40 kDa protein to a non-alcoholic beer-flavored beverage. The adenosine and 40 kDa protein to be added can be prepared, for example, by the procedure described in the Examples below. Furthermore, the contents of adenosine and 40 kDa protein may be increased by adjusting the conditions in the production process of the non-alcoholic beer-flavored beverage. [Example]

[0043] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0044] (Adenosine purification) Adenosine was purified as follows. (1) Fractionation of beer using HP20 60 L of beer was fractionated using 10 L of Diaion® HP20 (Mitsubishi Chemical Corporation). The HP20 was washed three times with ethanol and then three times with 50% ethanol before use. The washed HP20 was packed into a large-scale fractionation column and purged with water. 60 L of degassed beer was mixed with an equal volume of distilled water and pumped through the HP20 column using a medium-pressure pump. The solution that passed through the HP20 column was collected as the flow-through fraction. 40 L of distilled water was pumped through the column using a medium-pressure pump, and the eluate was collected as the water-eluted fraction. Similarly, 40 L of aqueous ethanol (10% ethanol, 30% ethanol, and 70% ethanol) was pumped through the column, and the eluates were collected as the 10% ethanol-eluted fraction, the 30% ethanol-eluted fraction, and the 70% ethanol-eluted fraction, respectively. Each elution fraction was dried using an evaporator and a freeze-dryer and stored refrigerated.

[0045] (2) LH-20 fraction eluted with 10% ethanol The 10% ethanol-eluted fraction from the HP20 fraction was fractionated using Sephadex® LH-20 (column volume: 500 mL). The LH-20 was washed with ethanol and loaded onto a large-scale fractionation column, followed by water replacement. The 10% ethanol-eluted fraction (2.57 g) obtained by HP20 fractionation was dissolved in distilled water and applied to the LH-20 column. 1 L of distilled water was applied to obtain water-eluted fractions 1 to 5. Next, 1 L of aqueous ethanol (35% ethanol, 70% ethanol, and 100% ethanol) was applied to obtain the 35% ethanol-eluted fraction, 70% ethanol-eluted fraction, and 100% ethanol-eluted fraction, respectively. The eluted fractions were dried using an evaporator and a freeze-dryer and stored refrigerated.

[0046] (3) Separation of adenosine The water-eluted fraction-3 (82.4 mg) obtained by LH-20 fractionation was eluted with 10% ethanol using HPLC (COSMOSIL 5C18-PAQ, 20 × 250 mm). The eluate from 5 to 12 min was concentrated and eluted with a gradient mixture of ethanol and water (5:95 → 15:85) using HPLC (COSMOSIL 5C18-PAQ, 20 × 250 mm) to obtain Compound (I) (tR = 18.5 min). Compound (I) was identified as adenosine by analysis of physical data from MS and NMR and comparison with authentic samples. The analytical instruments used are as follows: LC-MS;Q Exactive, manufactured by Thermo Fisher Scientific NMR: AVANCE400, manufactured by Bruker

[0047] (Purification of 40kDa protein) A 40 kDa protein was purified from commercially available beer (1 L) as follows.

[0048] (1) Fractionation by cation exchange resin 50 mL of cation exchange resin SP Sepharose was placed in an empty column. The beer was allowed to adsorb onto the resin. The resin was then transferred to a column and washed with 20 mM sodium acetate buffer (pH 4.5). Elution was then performed with 20 mM sodium acetate (pH 4.5) + 0.5 M NaCl, and the fractions were collected. The resulting fractions were evaluated by SDS-PAGE, and the fractions containing the 40 kDa protein were collected and used as the cation exchange resin-bound fraction.

[0049] (2) Ultrafiltration (buffer exchange) 10 mL of the cation exchange resin-bound fraction obtained in (1) was added to a water-washed ultrafiltration unit (Merck Amicon Ultra-15 30K), centrifuged at 3500 rpm, and ultrafiltered to obtain a concentrate.

[0050] (3) Ammonium sulfate fraction 20 mM phosphate buffer (pH 7.0) + 2 M ammonium sulfate was placed in a beaker, and the concentrated solution obtained in (2) was added dropwise and stirred. The suspension was then centrifuged (2330 g, 10 minutes, room temperature). The supernatant was collected in a separate container. The collected solution was concentrated using an ultrafiltration unit. The concentrated solution was added to 20 mM sodium acetate (pH 4.5) and centrifuged (2330 g, 10 minutes, room temperature) to obtain a 40 kDa purified protein (Bradford quantitation (bovine serum albumin (BSA) equivalent), 20.4 mg / mL, 2.21 mL). The purity of the obtained 40 kDa protein was confirmed by SDS-PAGE.

[0051] The 40 kDa protein was digested with an enzyme and then analyzed by LC-MS / MS to attempt to identify the protein. A band around 40 kDa separated by SDS-PAGE was excised and subjected to reduction with dithiothreitol (56°C, 1 hour) and carbamidomethylation with iodoacetamide (protected from light, room temperature, 45 minutes). Next, 15 μL of 10 ng / μL chymotrypsin solution (5 mM calcium chloride, 50 mM ammonium bicarbonate solution) containing 0.01% Protease Max and 15 μL of 5 mM calcium chloride, 50 mM ammonium bicarbonate solution were added, and the mixture was incubated overnight. The enzyme digestion solution was then recovered. The recovered solution was evaporated to dryness under reduced pressure and redissolved in 0.1% formic acid solution. This was used for LC-MS / MS analysis.

[0052] (Measurement by LC-MS / MS) The LC-MS / MS measurements were carried out under the following conditions. Equipment used: Direct flow nanoLC system Easy-nLC 1000TM (Thermo Scientific) Trap column: Acclaim PepMap® (Thermo Scientific) Analytical column: NANO HPLC CAPILLARY COLUMN (Nikkyo Technos Co., Ltd.) Liquid chromatograph mass spectrometer Q Exactive Plus (Thermo Scientific) Mobile phase: Solution A: 0.1% formic acid / water, Solution B: 0.1% formic acid / acetonitrile Flow rate: 300nL / min Gradient: 0-40%B / 0-30min, 40-60%B / 30-35min, 60-90%B / 35-37min, 90%B / 37-45min Injection volume: 10μL Ionization mode: ESI Positive Measurement range: MS1 (m / z 350-1750) Data Dependent Scan Mode

[0053] (4) Protein analysis Protein identification was carried out under the following conditions. Search software: Proteome Discoverer 2.2.0.388 (ThermoFisher) Species: Barley (Hordeum vulgare), hops (Humulus), yeast (Saccharomyces cerevisiae) Search terms:Digestive enzymes:Chymotrypsin Precursor ion mass error range: Monoisotopic, ±10 ppm Product ion mass error range: ±0.02 Da Maximum number of misscleavages: 5 Confidence Level (Percolator): High (the highest probability level among the three levels of certainty) Database: SwissProt

[0054] As a result, it was found that the 40 kDa proteins were barley-derived Serpin Z4 (sequence coverage: 77.2%) and barley-derived Serpin Z7 (sequence coverage: 72.8%).

[0055] (Sensory evaluation of commercially available non-alcoholic beer-flavored beverages with adenosine added) Adenosine was added to a commercially available non-alcoholic beer-flavored beverage, and a sensory evaluation of the swelling was performed. The non-alcoholic beer-flavored beverage contains malt, hops, carbon dioxide, flavoring, acidulant, caramel color, vitamin C, bittering agent, and sweetener, and contains 0% alcohol, 0g protein, 0g carbohydrates, 0-0.1g dietary fiber, and approximately 0mg purines per 100ml.

[0056] The criteria for the sensory evaluation are as follows: Five expert panel members scored the items in increments of 0.05 points according to the following criteria, and the scores were averaged. The swelling strength is based on the following criteria: 0 points: Not felt at all 1 point: Slightly felt 2 points: Clear feeling 3 points: Very strong As a reference point, the same commercially available beer-taste alcoholic beverage as the commercially available non-alcoholic beer-taste beverage to be evaluated was used as the reference beer-taste alcoholic beverage (I), and its fullness was assigned a score of 0.5. In addition, 25 ppm of 40 kDa protein was added to the beer-taste alcoholic beverage (I), resulting in a beverage with a 40 kDa protein concentration of 25 ppm, which was assigned a score of 0.7.

[0057] The procedure for the sensory evaluation was as follows. (1) Dispense the non-alcoholic beer-flavored beverage into vials at 1 / 10 of the final volume (v / v). (2) Adenosine is weighed and added at an arbitrary weight. (3) Sonicate for 30 seconds (4) Leave it at room temperature for 30 minutes. (5) Fill up the non-alcoholic beer-flavored beverage to the final volume. (6) Dispense and evaluate swallowing

[0058] (Analysis of commercially available non-alcoholic beer-flavored beverages) The adenosine concentration in the commercially available non-alcoholic beer-flavored beverages used in the sensory evaluation was quantified by LC-MS using the following procedure. (1) Preparation of standard samples and creation of calibration curves Adenosine was diluted to the following concentrations and passed through a 0.22 μm filter before measurement. Final concentration: 0.001ppm, 0.025ppm, 0.050ppm, 0.100ppm, 0.200ppm, 0.300ppm, 0.500ppm, 0.750ppm, 1.000ppm (1 ppm = 1 μg / mL) The diluent used was a 5% (v / v) aqueous ethanol solution. In the analytical results of the standard, the range in which the linearity of the calibration curve is maintained (R 2 The measured values ​​were taken at a dilution ratio such that the measured values ​​fell within the range of 0.99 (>0.99).

[0059] The LC-MS measurement conditions are as follows. LC-MS: AB Sciex X500R Separation column: Waters HSST3 1.8 μm, 2.1 x 150 mm Eluent: Solution A: 0.1% formic acid / water, Solution B: 0.1% formic acid / acetonitrile Gradient: Solution A: Solution B = 98:2 → 2:98 (27 min) Injection volume: 5μL Flow rate: 0.2mL / min Column oven: 40℃ (MS) Ionization mode: ESI Positive Measurement range: MS1 (m / z 100-1000) Data Independent Scan Mode Ion source temperature: 350℃

[0060] (2) Preparation of measurement samples from commercially available non-alcoholic beer-flavored beverages A commercially available non-alcoholic beer-flavored beverage was degassed by sonication, and after the bubbles had settled, it was diluted appropriately and passed through a 0.22 μm filter before being used for measurement. The diluent used was a 5% (v / v) aqueous ethanol solution. The adenosine concentration contained in a commercially available non-alcoholic beer-flavored beverage was used as a control.

[0061] (Example 1: Evaluation by Addition of Adenosine) The adenosine concentration in a commercially available non-alcoholic beer-flavored beverage (control) was 0.7 ppm, and the 40 kDa protein concentration was 0 ppm. Adenosine was added to each of these samples so that the adenosine concentrations were 1 ppm, 3 ppn, 8 ppm, 14 ppm, and 20 ppm, and sensory evaluation was carried out (Samples 1, 3, 5, 7, and 8). The results of the sensory evaluation are shown in Table 1.

[0062] Example 2: Evaluation of the synergistic effect of adenosine and 40 kDa protein A 40 kDa protein and adenosine were added to a commercially available non-alcoholic beer-flavored beverage (control) so that the 40 kDa protein concentration was 5 ppm and the adenosine concentrations were 1 ppm, 3 ppm, and 8 ppm, respectively, and a sensory evaluation test was conducted (Samples 2, 4, and 6). The 40 kDa protein used was purified as described above. For comparison, a commercially available non-alcoholic beer-flavored beverage was also evaluated by adding 5 ppm of the 40 kDa protein alone (control sample 1). The results of the sensory evaluation are shown in Table 1.

[0063] [Table 1]

[0064] Example 3: Evaluation of the synergistic effect of adenosine and 40 kDa protein A commercially available non-alcoholic beer-flavored beverage (control) was spiked with 40 kDa protein and adenosine so that the 40 kDa protein concentration was 1 ppm and the adenosine concentration was 3 ppm, and a sensory evaluation test was conducted (Sample 9). The 40 kDa protein used was purified as described above. For comparison, a commercially available non-alcoholic beer-flavored beverage (control) was also evaluated by adding 1 ppm of the 40 kDa protein alone (control sample 2). The results of the sensory evaluation are shown in Table 2. The results of the sensory evaluation of Sample 3 in Example 1 are also shown in Table 2.

[0065] [Table 2]

[0066] The results for Samples 1, 3, 5, 7, and 8 shown in Table 1 indicate that for non-alcoholic beer-flavored beverages, increasing the adenosine concentration enhances fullness, and that when the adenosine concentration is 8 ppm or higher, the average sensory evaluation score is 0.1 points or more higher than the control (0.5 points), effectively enhancing fullness. Furthermore, the results of comparison samples 1 and 2 indicate that the addition of 40 kDa protein to a non-alcoholic beer-taste beverage alone can enhance fullness. However, for example, the increase in sensory evaluation value from the control for sample 2 (0.1) is greater than the predicted additive effect (0.07) of combining adenosine and 40 kDa protein, calculated as the sum of the increase in sensory evaluation value from the control for sample 1 (0.01) and the increase in sensory evaluation value from the control for comparison sample 1 (0.06). Furthermore, the increase in sensory evaluation value from the control for sample 9 (0.1) is greater than the predicted additive effect (0.09) of combining adenosine and 40 kDa protein, calculated as the sum of the increase in sensory evaluation value from the control for sample 3 (0.07) and the increase in sensory evaluation value from the control for comparison sample 2 (0.02). These results suggest that the combined use of adenosine and 40 kDa protein at an adenosine concentration of 1 ppm or more and a 40 kDa protein concentration of 1 ppm or more effectively enhances swelling, even when the adenosine concentration is lower than 8 ppm, and that an unexpected synergistic effect is exerted in enhancing swelling. Furthermore, it can be seen that the increase in sensory evaluation value from the control for sample 4 (0.16) is greater than the additive effect (0.13) predicted when adenosine and 40 kDa protein are used in combination, which is calculated by adding the increase in sensory evaluation value from the control for sample 3 (0.07) and the increase in sensory evaluation value from the control for comparison sample 1 (0.06). Furthermore, it can be seen that the increase in sensory evaluation value from the control for sample 6 (0.25) is greater than the additive effect (0.17) predicted when adenosine and 40 kDa protein are used in combination, which is calculated by adding the increase in sensory evaluation value from the control for sample 5 (0.11) and the increase in sensory evaluation value from the control for comparison sample 1 (0.06). These results suggest that the combined use of adenosine and the 40 kDa protein effectively enhances swelling, and that an unexpected synergistic effect is exerted in enhancing swelling.

[0067] Furthermore, some panelists found non-alcoholic beer-flavored beverages to be spicy when the adenosine concentration was 20 ppm, so it is considered preferable that the adenosine concentration be 20 ppm or less. [Industrial Applicability]

[0068] According to the present invention, a non-alcohol beer-taste beverage with enhanced volume can be provided.

Claims

1. Contains adenosine and a barley-derived protein with a molecular weight of 35 to 45 kDa, the adenosine concentration is 3 to 20 ppm; A non-alcoholic beer-flavored beverage having a protein concentration of 5 to 30 ppm and an alcohol content of 0.00% when rounded up or down.

2. 2. The non-alcoholic beer-flavored beverage according to claim 1, wherein the barley-derived protein has a molecular weight of 40 kDa.

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