Non-alcoholic beer-flavored beverage

Abstract

An objective of the present invention is to provide a beverage with an enhanced richness, and in particular, a non-alcoholic beer-flavored beverage with an enhanced richness. The present invention relates to a non-alcoholic beer-flavored beverage having a 2'-deoxyadenosine concentration of 1 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. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-149975 Summary of the Invention [Problem to be solved by the invention]

[0005] 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.

[0006] 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 beverage described in Patent Document 1 can be said to have room for further improvement in terms of swelling, and a method for increasing swelling has been desired.

[0007] An object of the present invention is to provide a beverage with enhanced volume, particularly a non-alcohol beer-flavored beverage with enhanced volume. Non-alcohol beer-flavored beverages tend to have poor volume, so it is particularly desirable to enhance volume. [Means for solving the problem]

[0008] That is, the present invention relates to the following non-alcohol beer-taste beverages: [1] A non-alcoholic beer-flavored beverage having a 2'-deoxyadenosine concentration of 1 ppm or more. [2] The non-alcoholic beer-flavored beverage according to [1] above, wherein the concentration of 2'-deoxyadenosine is 1 to 10 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 5 ppm or more. [4] The non-alcoholic beer-flavored beverage according to [3] above, wherein the protein concentration is 30 ppm or less. [Effects of the Invention]

[0009] According to the present invention, a non-alcohol beer-taste beverage with enhanced volume can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0010] 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 malt is included as an ingredient, other ingredients may include rice, corn, sorghum, potato, starch, and non-malt barley. 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%.

[0011] "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 a protein derived from malt.

[0012] 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.

[0013] 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%, particularly 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.

[0014] 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.

[0015] The non-alcohol beer-taste beverage of the present invention contains 2'-deoxyadenosine, a type of deoxyribonucleoside. Throughout this specification, 2'-deoxyadenosine may be abbreviated as 2'DA.

[0016] In the non-alcohol beer-taste beverage of the present invention, the concentration of 2'-deoxyadenosine is 1 ppm or more. A 2'-deoxyadenosine concentration of 1 ppm or higher can enhance the fullness of a non-alcoholic beer-taste beverage. The relationship between the inclusion of a certain concentration or higher of 2'-deoxyadenosine and the fullness of a non-alcoholic beer-taste beverage was previously unknown, and was discovered by the present inventors.

[0017] In the non-alcohol beer-taste beverage of the present invention, the concentration of 2'-deoxyadenosine is preferably 10 ppm or less. In the non-alcohol beer-taste beverage of the present invention, the concentration of 2'-deoxyadenosine is preferably 2 ppm or more, and more preferably 6 ppm or more. In one embodiment, the concentration of 2'-deoxyadenosine in the non-alcohol beer-taste beverage is preferably 1 to 10 ppm, more preferably 2 to 10 ppm, and even more preferably 6 to 10 ppm.

[0018] 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 5 ppm or higher.

[0019] 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.

[0020] 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.

[0021] Preferred 40 kDa proteins include barley (scientific name: Hordeum vulgare)-derived Serpin Z4 (also known as BSZ4, HorvuZ4, Major endosperm albumin, or Protein Z) and barley-derived Serpin Z7 (also known as BSZ7 or HorvuZ7). The above proteins may also have an amino acid sequence in which some amino acids are deleted, substituted, inserted, and / or added.

[0022] By further including a 40 kDa protein in addition to 2'-deoxyadenosine, the fullness of the non-alcoholic beer-flavored beverage can be further enhanced. In addition, the concentration of the 40 kDa protein is preferably 30 ppm or less.

[0023] Furthermore, when both 2'-deoxyadenosine and the 40 kDa protein are contained, the synergistic effect of 2'-deoxyadenosine and the 40 kDa protein can effectively enhance the fullness of the non-alcoholic beer-flavored beverage.

[0024] 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.

[0025] When producing a non-alcoholic beer-flavored beverage using malt as a raw material, first, an enzyme such as amylase is added as needed to a mixture containing malt and other barley, as well as other grains, starch, sugars, bittering agents, or coloring agents, as needed, and water, followed by gelatinization and saccharification, followed by filtration to obtain 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 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 liquid is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage.

[0026] 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.

[0027] 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.

[0028] The non-alcohol beer-taste beverage of the present invention is desirably low in calories in line with recent trends toward low-calorie beverages. Therefore, the calorie count of the non-alcohol beer-taste beverage of 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.

[0029] The number of calories contained in the non-alcoholic beer-taste beverage of the present invention is calculated essentially in accordance with the "Methods of Analysis of Nutritional Components, etc. in the Nutrition Labeling Standards" published in conjunction with the Health Promotion Act. In other words, in principle, the calorie content can be calculated as the sum of the amounts of each quantified nutrient component 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 the "Methods of Analysis of Nutritional Components, etc. in the Nutrition Labeling Standards."

[0030] The specific method for measuring the amount of each nutrient contained in the non-alcohol beer-taste beverage of the present invention can be according to the various analytical methods described in the "Analytical Methods for Nutritional Components, etc. in the Nutrition Labeling Standards" of the Health Promotion Act. Alternatively, the calorie content and / or amount of each nutrient can be determined by requesting the Japan Food Research Laboratories Foundation.

[0031] 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.

[0032] 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.

[0033] The non-alcoholic beer-taste beverage of the present invention may contain an acidulant. The acidulant preferably includes one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid. In addition to the above acids, succinic acid, tartaric acid, fumaric acid, glacial acetic acid, and the like can also be used in the present invention. These acids may be used without limitation as long as they are approved for addition to foods. In the present invention, it is preferable to use a combination of lactic acid, which provides a mellow sourness, and phosphoric acid, which provides a slightly pungent sourness.

[0034] The content of the acidulant in the non-alcoholic beer-taste beverage of the present invention, calculated as 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 is preferably 15,000 ppm or less, more preferably 5,500 ppm or less, and even more preferably 2,000 ppm or less, from the viewpoint of sourness. 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.

[0035] The content of acidulants in non-alcoholic beer-flavored beverages is calculated by analysis using high-performance liquid chromatography (HPLC) or other methods.

[0036] 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.

[0037] 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.

[0038] 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.

[0039] 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 2'-deoxyadenosine 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 2'-deoxyadenosine and 40 kDa protein to be added can be prepared, for example, by the procedures described in the Examples below. Furthermore, the contents of 2'-deoxyadenosine and 40 kDa protein may be increased by adjusting the conditions in the production process of the non-alcohol beer-taste beverage. [Example]

[0040] 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.

[0041] (Purification of 2'-deoxyadenosine) 2'-Deoxyadenosine (2'DA) 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.

[0042] (2) LH-20 fraction from 30% ethanol elution fraction The 30% ethanol-eluted fraction from the HP20 fraction was fractionated using 1.2 kg of Sephadex® LH-20. The LH-20 was washed with ethanol and loaded onto a large-scale fractionation column, followed by water replacement. Of the 30% ethanol-eluted fraction (87.9 g) obtained from the HP20 fractionation, 17.6 g was dissolved in distilled water and applied to the LH-20 column. Using a medium-pressure pump, 13.5 L of distilled water was pumped through the column, yielding water-eluted fractions 1 to 6. Next, 7 L of aqueous ethanol (35% ethanol, 70% ethanol, and 100% ethanol) was pumped through the column, yielding 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.

[0043] (3) Separation of 2'DA A portion of the water-eluted fraction-4 (0.56 g) obtained from the LH-20 fractionation was eluted with 10% ethanol using HPLC (COSMOSIL 5C18-PAQ, 20 × 250 mm). The eluate from 10 min to 13 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) (0.5 mg, tR = 21 min). Compound (I) was identified as 2'-deoxyadenosine 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

[0044] (Purification of 40kDa protein) A 40 kDa protein was purified from commercially available beer (1 L) as follows.

[0045] (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.

[0046] (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.

[0047] (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.

[0048] 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.

[0049] (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

[0050] (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

[0051] 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%).

[0052] (Sensory evaluation of commercially available non-alcoholic beer-flavored beverages with 2'DA added) 2'-deoxyadenosine (2'DA) 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 as an ingredient. The ingredients are malt, hops, carbon dioxide, flavoring, acidulant, caramel color, vitamin C, bittering agent, and sweetener, and the nutritional information per 100ml is 0% alcohol, 0g protein, 0g carbohydrates, 0-0.1g dietary fiber, and approximately 0mg purines.

[0053] 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 score, a commercially available beer-flavored alcoholic beverage different from the above-mentioned commercially available non-alcoholic beer-flavored beverage to be evaluated was designated as the reference beer-flavored alcoholic beverage (I) and its fullness was assigned a reference score of 0.7 points. Furthermore, another commercially available beer-flavored alcoholic beverage was designated as the reference beer-flavored alcoholic beverage (II) and its fullness was assigned a reference score of 1.5 points. Furthermore, using the fullness of the above-mentioned commercially available beer-flavored alcoholic beverages (I) and (II) as the reference, the fullness of the above-mentioned commercially available non-alcoholic beer-flavored beverage to be evaluated was assigned a reference score of 0.5 points. A beer-flavored alcoholic beverage (I) according to this standard is a beer-flavored alcoholic beverage in which the proportion of malt in the raw materials is greater than 0% by weight and less than 50% by weight. The ingredients are happoshu, malt, hops, sugar, dietary fiber, and spirits (wheat), and the nutritional content per 100ml is 4% alcohol, 0-0.2g protein, 0.5-0.8g carbohydrates, and approximately 2.0mg purines. A beer-flavored alcoholic beverage (II) according to this standard is a beer-flavored alcoholic beverage in which the proportion of malt in the raw materials is 50% by weight or more. The raw materials are malt and hops, and the nutritional content per 100ml is 5.5% alcohol, 0.4-0.6g protein, 3.6g carbohydrates, and approximately 12.5mg purines.

[0054] 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) Weigh out an arbitrary amount of 2'DA and add it. (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

[0055] (Analysis of commercially available non-alcoholic beer-flavored beverages) The concentrations of 2'DA contained in the commercially available non-alcoholic beer-flavored beverages used in the sensory evaluation were quantified by LC-MS using the following procedure. (1) Preparation of standard samples and creation of calibration curves 2'DA was diluted to the following concentrations, passed through a 0.22 μm filter, and then subjected to 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).

[0056] 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℃

[0057] (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 concentration of 2'DA contained in a commercially available non-alcoholic beer-flavored beverage was used as a control.

[0058] (Example 1: Evaluation by adding 2'DA) The concentration of 2'DA contained in the commercially available non-alcoholic beer-flavored beverage (control) was 0 ppm. Sensory evaluation was performed on this sample by adding 2'DA to the sample so that the 2'DA concentration was 1 ppm, 6 ppm, and 10 ppm. Sensory evaluation was also performed on a commercially available non-alcoholic beer-flavored beverage by adding 2'DA to the sample so that the 2'DA concentration was 0.1 ppm (control sample 1). The results of the sensory evaluation are shown in Table 1.

[0059] [Table 1]

[0060] The results shown in Table 1 indicate that for non-alcoholic beer-flavored beverages, a 2'DA concentration of 1 ppm or higher enhances fullness.

[0061] Example 2: Evaluation of the synergistic effect of 2'DA and 40 kDa protein The synergistic effect of 2'DA and 40kDa protein was evaluated by adding 40kDa protein to a commercially available non-alcoholic beer-flavored beverage (control) with 2'DA at a concentration of 1 ppm. The 40kDa protein concentrations were 5 ppm and 10 ppm. The 40kDa protein used was purified as described above. For comparison, a commercially available non-alcoholic beer-flavored beverage was also tested with the 40 kDa protein alone at a concentration of 5 ppm (control sample 2). The results of the sensory evaluation are shown in Table 2.

[0062] [Table 2]

[0063] The results shown in Table 2 indicate that the volume of a commercially available non-alcoholic beer-flavored beverage can be further enhanced by adding 2'DA and further adding 40 kDa protein. The results for control sample 2 show that the addition of 40 kDa protein alone can enhance rise. However, the increase in sensory evaluation value from the control for sample 2 (0.15) is greater than the predicted additive effect (0.10) when 2'DA and 40 kDa protein are used in combination, calculated by adding the increase in sensory evaluation value from the control for sample 1 (0.09) and the increase in sensory evaluation value from the control for control sample 2 (0.01). Therefore, it can be said that an unexpected synergistic effect is achieved by using 2'DA and 40 kDa protein in combination. [Industrial Applicability]

[0064] According to the present invention, a non-alcohol beer-taste beverage with enhanced volume can be provided.

Claims

1. A non-alcoholic beer-flavored beverage having a 2'-deoxyadenosine concentration of 1 to 10 ppm and a barley-derived protein concentration of 35 to 50 kDa molecular weight of 5 to 10 ppm.

2. 2. The non-alcohol beer-taste beverage according to claim 1, wherein the concentration of 2'-deoxyadenosine is 6 ppm or more.

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