U.S. patent application number 14/232651 was filed with the patent office on 2014-06-19 for unfermented beer-taste beverage.
This patent application is currently assigned to ASAHI BREWERIES, LTD.. The applicant listed for this patent is Shinsuke Ito, Ryosuke Kaneko. Invention is credited to Shinsuke Ito, Ryosuke Kaneko.
Application Number | 20140170295 14/232651 |
Document ID | / |
Family ID | 47557946 |
Filed Date | 2014-06-19 |
United States Patent
Application |
20140170295 |
Kind Code |
A1 |
Kaneko; Ryosuke ; et
al. |
June 19, 2014 |
UNFERMENTED BEER-TASTE BEVERAGE
Abstract
An object of the present invention is to provide an unfermented
beer-taste beverage which has an appearance with foam like beer,
but does not have the characteristic odor common to beers and
non-alcohol beer-taste beverages associated with fermentation; an
unfermented beer-taste beverage containing a soybean dietary fiber
does not have the characteristic odor common to general beers and
non-alcohol beer-taste beverages associated with fermentation; when
the beer-taste beverage is poured into a glass or the like, a
beer-like foam with a good appearance can be formed; the foam
arising from the glass is a fine and minute foam like champagne,
and the foam arises linearly; in addition, the beer-like foam makes
the mouthfeel smooth, and further provides a texture.
Inventors: |
Kaneko; Ryosuke;
(Matsudo-shi, JP) ; Ito; Shinsuke;
(Nagareyama-shi, JP) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Kaneko; Ryosuke
Ito; Shinsuke |
Matsudo-shi
Nagareyama-shi |
|
JP
JP |
|
|
Assignee: |
ASAHI BREWERIES, LTD.
Sumida-ku, Tokyo
JP
|
Family ID: |
47557946 |
Appl. No.: |
14/232651 |
Filed: |
June 6, 2012 |
PCT Filed: |
June 6, 2012 |
PCT NO: |
PCT/JP2012/064512 |
371 Date: |
January 14, 2014 |
Current U.S.
Class: |
426/598 |
Current CPC
Class: |
A23L 2/56 20130101; A23L
2/38 20130101; A23V 2002/00 20130101; A23L 2/54 20130101; A23L 2/52
20130101; C12G 3/06 20130101 |
Class at
Publication: |
426/598 |
International
Class: |
A23L 2/38 20060101
A23L002/38 |
Foreign Application Data
Date |
Code |
Application Number |
Jul 19, 2011 |
JP |
2011-157964 |
Claims
1. An unfermented beer-taste beverage comprising a soybean dietary
fiber.
2. The beer-taste beverage according to claim 1, comprising a
soybean dietary fiber whose NIBEM in a 0.1% by mass aqueous
solution with a pH of 3.5 is 160 or higher.
3. The beer-taste beverage according to claim 1, comprising a
soybean dietary fiber whose average molecular weight measured by
gel filtration HPLC is 1000000 or less.
4. The beer-taste beverage according to claim 1, wherein an amount
of the soybean dietary fiber added is 0.03% by mass or more but
0.3% by mass or less.
5. The beer-taste beverage according to claim 1, to which hops
and/or a bitter flavoring agent are added.
6. The beer-taste beverage according to claim 1, which has a pH of
3 or higher but 4.5 or lower.
7. The beer-taste beverage according to claim 1, to which an
alcohol is added.
8. The bear-taste beverage according to claim 2, comprising a
soybean dietary fiber whose average molecular weight measured by
gel filtration HPLC is 1000000 or less.
Description
TECHNICAL FIELD
[0001] The present invention relates to an unfermented beer-taste
beverage.
BACKGROUND ART
[0002] Beers (including those not classified into beers of the
Japanese Liquor Tax Law) are a representative example of
conventional popular alcoholic beverages. Typically, beers are
produced by saccharifying starch of barley to obtain wort, and
subjecting the sugar components contained in the wort to alcoholic
fermentation using yeast. Beers are characterized in that extremely
wide varieties of texture, flavor, and taste, which are requirement
of the products, can be achieved by setting, as appropriate, the
kinds and ratio of main and auxiliary ingredients, fermentation
conditions, and/or other conditions such as conditions of heating
and filtering treatments, and the like employed in the beer
production.
[0003] Here, beer-taste beverages (so-called, non-alcohol
beer-taste beverages) have been widespread among consumers
recently. The non-alcohol beer-taste beverages have alcohol
contents of less than 1% by mass, and hence do not belong to
alcoholic beverages of the Japanese Liquor Tax Law. Even when such
a non-alcohol beer-taste beverage is ingested in a large amount to
enjoy the beer taste, the total amount of alcohol ingested is
small. Hence, the non-alcohol beer-taste beverages are suitable for
water supply, and meet the needs of recent health oriented people
(for example, see Patent Literatures 1 to 3). In general, the
non-alcohol beer-taste beverages are produced by suppressing
(insufficiently carrying out) the alcoholic fermentation in the
production process, to thereby reduce the content of alcohol
produced by the fermentation.
CITATION LIST
Patent Literature
[0004] [Patent Literature 1] Japanese Patent Application
Publication No. Hei 8-228753 [0005] [Patent Literature 2] Japanese
Patent Application Publication No. Hei 8-509855 [0006] [Patent
Literature 3] Japanese Patent Application Publication No. Hei
5-068528
SUMMARY OF INVENTION
Technical Problems
[0007] Here, conventional beers include those obtained by
fermenting ingredients including malt, which is the main
ingredient, rice and the like, which are auxiliary ingredients, and
hops and the like, and those obtained by fermenting ingredients
including a protein degradation product of beans or maize, hops,
and the like. Young people avoid these beers because of the
characteristic odor, strong bitterness, and the like associated
with the fermentation. As a result, people, especially young
people, shift away from beers. In addition, the conventional
non-alcohol beer-taste beverages likewise have the characteristic
odor, strong bitterness, and the like associated with the
fermentation. This is because these beer-taste beverages undergo
the alcoholic fermentation process, although the alcoholic
fermentation process is insufficient.
[0008] Accordingly, an object of the present invention is to
provide an unfermented beer-taste beverage which has an appearance
with foam like beer, but which does not have the characteristic
odor common to beers and non-alcohol beer-taste beverages
associated with fomentation.
Solution to Problems
[0009] In view of the above described problem, the inventors of the
present invention have conducted earnest study. As a result, the
inventors have found that an unfermented beer-taste beverage
containing a soybean dietary fiber has an appearance with foam like
beer, but does not have the characteristic odor common to beers and
non-alcohol beer-taste beverages associated with fermentation. This
finding has led to the completion of the present invention.
Specifically, the present invention provides the following.
[0010] An aspect of the present invention is an unfermented
beer-taste beverage comprising a soybean dietary fiber.
Advantageous Effects of Invention
[0011] The unfermented beer-taste beverage of the present invention
is not fermented, and hence does not have the characteristic odor
common to general beers and non-alcohol beer-taste beverages
associated with fermentation. For this reason, the unfermented
beer-taste beverage can be combined with any material without
causing any strangeness, and a harmonized combination can be
achieved. In addition, a fragrant odor characteristic of the
soybean dietary fiber is provided to the unfermented beer-taste
beverage, so that the flavor can be improved, and the beer taste
can be increased.
[0012] In addition, the beer-taste beverage of the present
invention contains the soybean dietary fiber. Hence, when the
beer-taste beverage is poured into a glass or the like, a fine
beer-like foam with a good appearance can be formed. The foam
arising from the glass is a fine and minute foam like champagne,
and the foam arises linearly. In addition, the beer-like foam makes
the mouth feel smooth, and further provides a texture.
DESCRIPTION OF EMBODIMENTS
[0013] Hereinafter, the present invention will be described in
detail.
<Unfermented Beer-Taste Beverage>
[0014] An unfermented beer-taste beverage of the present invention
comprises a soybean dietary fiber.
[Soybean Dietary Fiber]
[0015] Soybean dietary fibers usable in the present invention are
soybean dietary fibers obtainable by various conventional known
methods. Here, an example of a method for producing the soybean
dietary fiber is a production method in which soy pulp (Okara)
obtained as a by-product in production of tofu, soy milk, or soy
protein isolate or defatted soybean meal is used as an ingredient;
a dietary fiber is extracted into an aqueous solution, preferably,
in a weakly acidic range near the isoelectric point of the soybean
protein at a high-temperature; and then an aqueous solution of the
dietary fiber is obtained by solid-liquid separation. The
ingredient of the soybean dietary fiber is preferably soy pulp
which is obtained in the production of soy protein isolate, and
which has low oil and protein contents. The extraction temperature
is preferably a temperature exceeding 100.degree. C.
[0016] The obtained soybean dietary fiber in the extraction liquid
may be used directly in the form of the extraction liquid, or after
purification for a better function of the soybean dietary fiber. A
purification method conventionally known as a method for purifying
a high-molecular polymer can be used as appropriate as a method for
purifying the soybean dietary fiber.
[0017] The soybean dietary fiber which can be added to the
beer-taste beverage of the present invention is not particularly
limited, as long as the dietary fiber is obtained from soybean. The
soybean dietary fiber preferably satisfies a condition that the
NIBEM thereof in a 0.1% by mass aqueous solution with a pH of 3.5
is 160 or higher. In addition, as will be described later, the
soybean dietary fiber which can be added to the beer-taste beverage
of the present invention preferably has an average molecular weight
measured by gel filtration HPLC of 1000000 or less. For example,
"SOYAFIBE-S-LA200" and "SOYAFIBE-S-LN" (each of which is a trade
name, FUJI OIL CO., LTD.) can be used as the soybean dietary fiber,
although the soybean dietary fiber is not particularly limited
thereto. These soybean dietary fibers may be used alone or as a
mixture.
[0018] The average molecular weight of the soybean dietary fiber is
an average molecular weight measured by gel filtration HPLC
(column: TSKgel-G-5000PWXL (7.8 cm.times.30 cm, trade name, Tosoh
Corporation), standard substance: pullulan P-82 (trade name, Showa
Denko K. K.), mobile phase: 50 mM aqueous sodium acetate solution
(pH 5.0), flow rate: 1.0 mL/min). The average molecular weight of
the soybean dietary fiber is preferably 1000000 or less, more
preferably 200000 or more but 1000000 or less, and further
preferably 400000 or more but 600000 or less. In addition, the
NIBEM of the soybean dietary fiber in a 0.1% by mass aqueous
solution with a pH of 3.5 is preferably 160 or higher, and further
preferably 170 or higher.
[0019] Note that the NIBEM refers to a numeric value measured as
follows. Specifically, while being allowed to foam, an aqueous
solution of 20.degree. C. packed in a bottle or a can is ejected
with a carbon dioxide flow rate of 1500 mL/minute to 1700 mL/minute
into a cylindrical glass with an inner diameter of 60 mm and a
height from a liquid bottom surface of 120 mm, to thereby fill the
glass with the foam. Then, the time taken when the surface of the
collapsing foam descends from a plane 10 mm away from the top rim
of the glass to a plane 40 mm away therefrom is automatically
measured with an electrode-type contact sensor to obtain the
numeric value.
[0020] The content of the soybean dietary fiber in the beer-taste
beverage of the present invention is preferably 0.03% by mass or
more but 0.3% by mass or less, and further preferably 0.05% by mass
or more but 0.2% by mass or less. When the content of the soybean
dietary fiber is within the above range, the beer-taste beverage is
capable of forming a fine and long-lasting foam.
[Hops or Bitter Flavoring Agent]
[0021] The beer-taste beverage of the present invention may
comprise hops and/or a bitter flavoring agent, in addition to the
soybean dietary fiber. When the beer-taste beverage comprises hops
or a bitter flavoring agent, the beer-taste beverage is provided
with a moderate bitterness, and exhibits a beer-like taste and
flavor.
[0022] When hops are added to the beer-taste beverage of the
present invention, the hops are preferably added before a boiling
treatment for a liquid sugar solution obtained by saccharification,
such as wort. The flavor and odor of the hops can be extracted, by
boiling, into the liquid sugar solution by adding, in this manner,
the hops to the liquid sugar solution obtained by saccharification.
The added amount, adding method (for example, hops are added as
several divided portions, or the like), boiling conditions, and the
like of the hops can be determined as appropriate. In addition, the
deposited sediment of proteins and the like are preferably removed
after the boiling.
[0023] In addition, when the bitter flavoring agent is added to the
beer-taste beverage of the present invention, the bitter flavoring
agent may be added at any stage. For example, the bitter flavoring
agent may be added before the saccharification of the ingredient
solution such as wort, or may be added immediately before, during,
or after the boiling of the liquid sugar solution. A conventionally
known bitter flavoring agent selected from bitter substances
derived from hops, caffeine, Gentian extract, peptides,
theobromine, naringin, Picrasma quassioides extract, worm wood
extract, Redbark cinchona extract, and the like can be used as the
bitter flavoring agent.
[pH]
[0024] The beer-taste beverage of the present invention has a pH of
preferably 3 or higher but 4.5 or lower, and further preferably 3.5
or higher but 4 or lower. The beer-taste beverage has favorable
flavor when the pH is adjusted within the range.
<Method for Producing Unfermented Beer-Taste Beverage>
[0025] Next, description is given of a general method for producing
an unfermented beer-taste beverage of the present invention.
[0026] Basically, the unfermented beer-taste beverage of the
present invention is produced by adding a soybean dietary fiber to
a liquid sugar solution prepared by using malt or the like, and
adding carbon dioxide gas to the liquid sugar solution without
fermentation using yeast. Alternatively, the unfermented beer-taste
beverage may be produced by adding a soybean dietary fiber to an
aqueous solution prepared without use of malt or the like, and
adding carbon dioxide gas to the aqueous solution without
fermentation using yeast.
[0027] In general, hot water and, if necessary, starch such as rice
or corn starch are first added to a ground product or the like of
malt or the like, and then the materials are mixed with each other
and heated. Thus, the starch is saccharified by utilizing mainly
the enzyme of malt. The liquid sugar solution is filtered to obtain
a filtrate, and, for example, auxiliary ingredients, such as
saccharides, cereal syrups, cereal extracts, fruit juices, bitter
flavoring agents, pigments, and hops, are added to the filtrate,
and the mixture is boiled. Note that hops are preferably added, and
the hops are further preferably added before the boiling, in the
method for producing a beer-taste beverage of the present
invention.
[0028] As for the conditions for boiling the liquid sugar solution
containing hops, the boiling is conducted preferably at a
temperature of 100.degree. C. or above for about 60 minutes to 90
minutes. By the boiling at a high-temperature for a certain period,
a acids in the hops can be converted into iso-a acids.
[0029] The soybean dietary fiber may be added at any stage to the
beer-taste beverage of the present invention. For example, the
soybean dietary fiber may be added before the saccharification of
the ingredient solution such as wort, or may be added immediately
before, during, or after the boiling of the liquid sugar solution.
In addition, when hops are added in the production of the
beer-taste beverage of the present invention, the soybean dietary
fiber may be added simultaneously with the hops, or may be added at
a different time from the addition of the hops. After the boiling,
deposits such as sediment of the hops are removed, and carbon
dioxide gas is added. Thus, a target beer-taste beverage is
obtained.
[0030] In addition, the pH of the beer-taste beverage may be
adjusted before or after the boiling.
[0031] The ingredients used in the present invention, including the
ground product of malt, the starch such as rice or corn starch, the
liquid sugar containing a carbon source, and a nitrogen source as
an amino acid-containing material other than barley or malt, are
not particularly limited, and those ordinary used when conventional
beer-taste beverages are produced can be used in amounts ordinary
employed.
[0032] In addition, although the beer-taste beverage of the present
invention is not fermented, the beer-taste beverage can be
converted to an alcoholic beverage by adding alcohol thereto. Here,
alcohol which can be added is not limited, and examples thereof
include alcohol for material, beer, Shochu (Japanese distilled
beverages), Awamori (an alcoholic beverage indigenous to Okinawa),
whiskeys, brandies, vodkas, rums, tequilas, gins, spirits, and the
like. The amount of the alcohol added can be adjusted as
appropriate in consideration of the final alcohol concentration of
the beer-taste beverage. The alcohol may be added to the beer-taste
beverage at any stage.
EXAMPLES
[0033] Hereinafter, the present invention is described in detail
with reference to Examples. Note that the present invention is not
limited to the following Examples at all.
[0034] First, the following are suppliers of ingredients used for
unfermented beer-taste beverages in Examples and Comparative
Examples.
(Soybean Dietary Fiber)
[0035] "SOYAFIBE-S-LA200 (trade name)," "SOYAFIBE-S-LN (trade
name)," "SOYAFIBE-S-ZR100 (trade name)," "SOYAFIBE-S-DN (trade
name)," "SOYAUP R100 (trade name)," "SOYAUP M3000 (trade name)":
each available from FUJI OIL CO., LTD.
[0036] "SM700 (trade name)": available from San-Ei Gen F. F. I.,
Inc.
[0037] (Soybean Peptide)
[0038] "HI-NUTE-AM (trade name)," "HI-NUTE-DC6 (trade name)": each
available from FUJI OIL CO., LTD.
(Soybean Saponin)
[0039] "Soyhealth SA (trade name)": available from FUJI OIL CO.,
LTD.
(Dietary Fiber (Polydextrose))
[0040] "Litesse (trade name)," "Litesse II (trade name)," "Litesse
Ultra(trade name)": each available from Danisco Japan Ltd.
(Alginic Acid Ester)
[0041] "KIMILOID BF (trade name)": available from KIMICA
corporation
[0042] "Biofoam AT (trade name)": available from KERRY
[0043] (Quillaja Saponin)
[0044] "Quillajanin S-100(trade name)": available from Maruzen
Pharmaceuticals Co., Ltd.
Example 1
[0045] A soybean dietary fiber "SOYAFIBE-S-LA200" was dissolved in
water to prepare a 0.20 w/v % aqueous solution. Subsequently, 175
mL of the obtained aqueous solution of the soybean dietary fiber
and 175 mL of carbonated water were packed in a 350-mL can. Thus, a
carbonated beverage having a soybean dietary fiber content of 0.10
w/v % and a gas volume of 2.3 was obtained.
Example 2, Comparative Examples 1 to 14
[0046] Carbonated beverages with predetermined concentrations were
obtained in the same manner as in Example 1, except that materials
shown in Table 1 were used instead of "SOYAFIBE-S-LA200" of Example
1. The amount of each material added was set to an amount enough to
obtain an adequate foaming. When foaming did not occur, an
excessive amount of the material was used. Specific added amounts
are shown in Table 1.
TABLE-US-00001 TABLE 1 Added amount Material Name Trade Name (w/v
%) Example 1 Soybean dietary fiber SOYAFIBE-S-LA200 0.10 Example 2
SOYAFIBE-S-LN 0.10 Comp. Ex. 1 SOYAFIBE-S-ZR100 0.10 Comp. Ex. 2
SOYAFIBE-S-DN 0.10 Comp. Ex. 3 SOYAUP R100 0.10 Comp. Ex. 4 SOYAUP
RM3000 0.80 Comp. Ex. 5 SM700 0.10 Comp. Ex. 6 Soybean peptide
HI-NUTE-AM 0.30 Comp. Ex. 7 HI-NUTE-DC6 0.30 Comp. Ex. 8 Soybean
saponin Soyhealth SA 0.10 Comp. Ex. 9 Dietary fiber Litesse II 0.50
Comp. Ex. 10 (polydextrose) Litesse III 1.00 Comp. Ex. 11 Litesse
Ultra 0.50 Comp. Ex. 12 Alginic acid ester KIMILOID BF 0.02 Comp.
Ex. 13 Biofoam AT 0.01 Comp. Ex. 14 Quillaja saponin Quillajanin
S-100 0.02
[Evaluations]
[0047] The carbonated beverages prepared as described above were
each poured into a 200-mL graduated cylinder from a constant height
at a constant speed. The state of foam, including foamability,
foam-retention property, foam quality, and the like, was visually
observed, and evaluated based on the following evaluation criteria.
In addition, each of the carbonated beverages was evaluated in
terms of transparency and flavor on the basis of the following
evaluation criteria. The results thereof are shown in Table 2.
[0048] (State of Foam)
[0049] .smallcircle.: The state of foam was very good.
[0050] .DELTA.: The state of foam was fair.
[0051] x: The state of foam was poor.
[0052] (Transparency)
[0053] .smallcircle.: Transparent
[0054] .DELTA.: Slightly turbid
[0055] x: Turbid
[0056] (Flavor)
[0057] .smallcircle.: Good
[0058] .DELTA.: Fair
[0059] x: Poor
TABLE-US-00002 TABLE 2 State of foam Transparency Flavor Example 1
.smallcircle. .smallcircle. .smallcircle. Example 2 .smallcircle.
.smallcircle. .smallcircle. Comp. Ex. 1 .DELTA. .DELTA.
.smallcircle. Comp. Ex. 2 .DELTA. .smallcircle. .smallcircle. Comp.
Ex. 3 x .smallcircle. .smallcircle. Comp. Ex. 4 x x x Comp. Ex. 5
.DELTA. .smallcircle. .smallcircle. Comp. Ex. 6 .smallcircle.
.smallcircle. .DELTA. Comp. Ex. 7 .smallcircle. .smallcircle.
.DELTA. Comp. Ex. 8 .DELTA. x x Comp. Ex. 9 x .smallcircle.
.smallcircle. Comp. Ex. 10 x .smallcircle. .smallcircle. Comp. Ex.
11 x .smallcircle. .smallcircle. Comp. Ex. 12 .smallcircle.
.smallcircle. x Comp. Ex. 13 .smallcircle. .DELTA. x Comp. Ex. 14
.smallcircle. .smallcircle. x
[0060] As shown in FIG. 2, the beer-taste beverages using
"SOYAFIBE-S-LA200" or "SOYAFIBE-S-LN" were better in terms of the
state of foam, the transparency, and the flavor than the beer-taste
beverages using none of them.
Examples 3 to 10
[0061] Carbonated beverages were obtained in the same manner as in
Example 1, except that the amount of "SOYAFIBE-S-LA200" added in
Example 1 was changed as shown in Table 3.
TABLE-US-00003 TABLE 3 Content (w/v %) Example 3 0.010 Example 4
0.030 Example 5 0.050 Example 6 0.075 Example 1 0.100 Example 7
0.150 Example 8 0.200 Example 9 0.300 Example 10 0.500
[Evaluations]
[0062] The carbonated beverages prepared as described above were
each poured into a 200-mL graduated cylinder from a constant height
at a constant speed. The state of foam, including foamability,
foam-retention property, foam quality, and the like, was visually
observed, and evaluated based on the following evaluation criteria.
In addition, each of the carbonated beverages was evaluated in
terms of transparency and flavor on the basis of the following
evaluation criteria. The results thereof are shown in Table 4.
(State of Foam)
[0063] .smallcircle.: The state of foam was very good.
[0064] .DELTA.: The state of foam was fair.
[0065] x: The state of foam was poor.
[0066] (Transparency)
[0067] .smallcircle.: Transparent
[0068] .DELTA.: Slightly turbid
[0069] x: Turbid
[0070] (Flavor)
[0071] .smallcircle.: Good
[0072] .DELTA.: Fair
[0073] x: Poor
TABLE-US-00004 TABLE 4 State of foam Transparency Flavor Example 3
x .smallcircle. .smallcircle. Example 4 .DELTA. .smallcircle.
.smallcircle. Example 5 .smallcircle. .smallcircle. .smallcircle.
Example 6 .smallcircle. .smallcircle. .smallcircle. Example 1
.smallcircle. .smallcircle. .smallcircle. Example 7 .smallcircle.
.smallcircle. .smallcircle. Example 8 .smallcircle. .smallcircle.
.smallcircle. Example 9 .smallcircle. .smallcircle. .DELTA. Example
10 .smallcircle. .smallcircle. x
[0074] As shown in Table 4, the beer-taste beverages containing
0.03% by mass to 0.3% by mass of the soybean dietary fiber had
particularly excellent state of foam, transparency, and flavor.
Examples 11 to 16
[0075] A soybean dietary fiber "SOYAFIBE-S-LA200" was dissolved in
water to prepare 0.20 w/v % aqueous solutions. Appropriate amounts
of lactic acid were added to these solutions to adjust the pHs to
the values shown in Table 5. Subsequently, 175 mL each of the
obtained aqueous solutions of the soybean dietary fiber and 175 mL
of carbonated water were packed in a 350-mL can. Thus, carbonated
beverages each having a soybean dietary fiber content of 0.10 w/v %
and a gas volume of 2.3 were obtained.
TABLE-US-00005 TABLE 5 pH Example 11 2.7 Example 12 3.0 Example 13
3.5 Example 14 4.0 Example 15 4.5 Example 16 4.7
[Evaluation]
[0076] The carbonated beverages prepared as described above were
evaluated in terms of flavor based on the following evaluation
criteria. The results thereof are shown in Table 6.
TABLE-US-00006 Flavor Example 11 x Example 12 .DELTA. Example 13
.smallcircle. Example 14 .smallcircle. Example 15 .DELTA. Example
16 x
[0077] As shown in Table 6, the adjustment of the pH within the
range from 3 to 4.5 provided a particularly excellent flavor to the
beer-taste beverages.
Examples 17 to 20, Comparative Example 15 and 16
[0078] The soybean dietary fibers shown in Table 7 were dissolved
in water to prepare 0.20 w/v % aqueous solutions. Appropriate
amounts of lactic acid were added to these solutions to adjust the
pH values thereof to the values shown in Table 7. Subsequently, 175
mL of each of the obtained aqueous solutions and 175 mL of
carbonated water were packed in a 350-mL can. Thus, carbonated
beverages each having a soybean dietary fiber content of 0.10 w/v %
and a gas volume of 2.3 were obtained.
[0079] While being allowed to foam, each carbonated beverage of
20.degree. C., which was prepared as described above and packed in
the can, was ejected with a carbon dioxide flow rate of 1500
mL/minute to 1700 mL/minute into a cylindrical glass with an inner
diameter of 60 mm and a height from a liquid bottom surface of 120
mm, to thereby fill the glass with the foam. The time taken when
the surface of the collapsing foam descended from a plane 10 mm
away the top rim of the glass to a plane 40 mm away therefrom was
automatically measured with an electrode-type contact sensor. Table
7 shows the results.
TABLE-US-00007 TABLE 7 Added amount Soybean dietary fiber (w/v %)
pH NIBEM Example 17 SOYAFIBE-S-LA200 0.10 3.5 193 Example 18
SOYAFIBE-S-LN 0.10 3.5 190 Comp. Ex. 15 SOYAFIBE-S-DN 0.10 3.5 143
Comp. Ex. 16 SM700 0.10 3.5 150 Example 19 SOYAFIBE-S-LA200 0.10
5.9 143 Example 20 SOYAFIBE-S-LN 0.10 5.9 163
Example 21
[0080] An aqueous solution containing a soybean dietary fiber and a
bitter flavoring agent was prepared by adding the ingredients shown
in the following Table 8 in the amounts shown in Table 8. Carbon
dioxide gas was added to the obtained aqueous solution to achieve a
gas volume of 2.3. The obtained carbonated beverage was subjected
to a sensory evaluation in terms of beer-likeness, texture, and
palatability. The sensory evaluation was conducted by 10 trained
in-house panelists based on the following evaluation criteria. A
carbonated beverage to which no bitter flavoring agent was added
was subjected to the same evaluation. Table 9 shows the
results.
[0081] (Beer-Likeness)
[0082] 5: Beer-like
[0083] 4: Slightly beer-like
[0084] 3: Intermediate
[0085] 2: Slightly not beer-like
[0086] 1: Not beer-like
[0087] (Texture)
[0088] 3: Good
[0089] 2: Fair
[0090] 1: Poor
[0091] (Palatability)
[0092] 5: Palatable
[0093] 4: Slightly palatable
[0094] 3: Intermediate
[0095] 2: Slightly unpalatable
[0096] 1: Unpalatable
TABLE-US-00008 TABLE 8 Content Blended amount (g/L) 67% sucrose
liquid sugar 30.00 Citric acid 0.35 SOYAFIBE-S-LA200 1.00 Liquid
caramel SP 0.30 Hops extract 0.10
TABLE-US-00009 TABLE 9 Without bitter With bitter Sample flavoring
agent flavoring agent Beer-likeness 3.3 4.5 Texture 2.0 3.0
Palatability 3.2 4.5 Comments Shortage of Stimulating bitterness
Beer-like Watery Tight taste Good to drink
[0097] As shown in Table 9, the beer-taste beverage to which no
bitter flavoring agent was added was good in terms of
beer-likeness, texture, and palatability, whereas the beer-taste
beverage to which the bitter flavoring agent was added was very
good in terms of beer-likeness, texture, and palatability.
* * * * *