JP2003164271A - Sparkling beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a sparkling beverage having the flavor of beer and visual characteristics. <P>SOLUTION: This sparkling beverage, a sparkling refreshing drink in detail has the flavor of beer and visual characteristics and as the main ingredient malt, hop, oligosaccharide and mushroom, and an alcohol degree of less than 1%. Furthermore, a sparkling liquor has the flavor of beer and visual characteristics and as the main ingredient malt, hop, oligosaccharide, mushroom and glucide for adjusting alcohol and an alcohol degree of 5%. The mushroom is preferably Flammulina velutipes. The oligosaccharide is preferably beet oligosaccharide extracted from beets. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a sparkling beverage,
More specifically, the present invention relates to sparkling soft drinks or low-malt beer having an alcohol content of less than 1% and having beer flavor and visual characteristics.

[0002]

2. Description of the Related Art For example, a person who drives a car after eating out, at a banquet, or after exercising, or a person who does not have a suitable alcohol, drinks tea, juice, soft drink, etc. Aside from those who don't, there are cases where people who drive a car, who like alcohol, drank beer with low alcohol content.

However, even if the alcohol content is low, it is lower than that of other alcoholic beverages. If you drink and drive, you will be drunk and prohibited by the Road Traffic Law, and alcohol will be consumed. People who are weak may have drunk driving. Although there is a law that prohibits the driver from selling alcohol to the driver, in reality, it is difficult to identify the driver among many people,
In the end, it just calls on drivers to refrain from drinking.

By the way, recently, Happoshu, which has the flavor and visual characteristics of beer, has been favored, but one of the reasons for this is that it is more tax-friendly and cheaper than beer. There is. However, although it is cheap, it is the opinion of the general drinker that it is inferior to beer in terms of taste, and improvement in taste is desired.

[0005]

Therefore, the present invention has an object to realize a sparkling soft drink or a sparkling liquor having an alcohol content of less than 1%, which has the flavor and visual characteristics of beer.
It is an object of the present invention to provide a sparkling beverage that can solve this problem.

[0006]

In order to achieve the above object, the present invention adopts the following technical means. The technical means is to make a sparkling soft drink with an alcohol content of less than 1%, which has malt, hops, oligosaccharides, and the flavor and visual characteristics of beer whose main components are mushrooms. (Claim 1) Further, it is a low-malt beer having malt, hops, oligosaccharides, sugar for adjusting alcohol content, and mushroom as a main component, which has the flavor and visual characteristics of beer. (Claim 2) The sparkling drink referred to in the present invention includes the sparkling soft drink water of Claim 1 and the sparkling liquor of Claim 2.
In addition, the flavor of beer in the present invention means bitterness of hops and stimulation of carbonic acid. Further, the visual characteristics in the present invention, the color of beer, that is, yellow or brown translucent, fine foaming of carbonic acid occurs, further, when pouring into a glass, fine bubbles are generated upwards. Means

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION As mushrooms, all well-known ones commonly used for food can be used. For example, enoki mushrooms, which are rich in amino acids and dietary fibers, which are umami components, are preferable. (Claim 3) FIG. 1 is a line graph showing the umami components of typical beer sold by various beer makers and the umami components of enoki extract. Judging from this graph, it was found that the line drawn by the umami extract of the edible extract and the line drawn by the umami of beer have similarities, although there are some differences. That is, it can be inferred that the tastes are similar to each other because the lines drawn by the umami components are similar. Therefore, it can be said that the sparkling beverage of the present invention has a taste that is not different from that of ordinary beer. Further, also in mushrooms other than the enoki mushroom, any mushroom having an umami component that draws a line that is the same as or similar to the line shown in FIG. 1 can be used instead of the enoki mushroom.
As the oligosaccharide, all known oligosaccharides can be used, but if it is exemplified, beet oligosaccharide is preferably extracted from beet (sugar beet). (Claim 4)

[0008]

EXAMPLE A first example of the present invention will be described below.

The sparkling beverage of this embodiment has an alcohol content of 1
% Of effervescent soft drink, which is mainly composed of malt (malt extract), hops, beet oligosaccharides, and raw extract water extracted from enoki mushrooms. The blending amounts of these are shown in Table 1 below. In addition, the compounding amount illustrated is an example in which 500 l of effervescent soft drink water is charged, and when less than or more than this amount is charged, the compounding amount is increased or decreased in proportion to the charged amount.

[0010]

[Table 1]

The effervescent soft drinks prepared in the amounts shown in Table 1 became effervescent soft drinks having an alcohol content of less than 1%, which has beer flavor and visual characteristics.

Hereinafter, after actually drinking the drinking water of this example, the alcohol reaction was measured using a breath alcohol detector, and a part of the impressions of some tastings by the tasting person are shown below. As for the tasters, 10 people were selected at random, and each bottle was tasted at 330 ml.

Tasting person A (male): sensitive to alcohol. Alcohol reaction after 15 minutes of drinking: 0 Alcohol reaction after 15 minutes of drinking: 0 Impressions: My face was hot when I was drinking, I felt red and felt alcohol, but after a while the redness disappeared.

Tasting person B (male): Alcohol reaction 15 minutes after drinking two strong alcohols: 0 Alcohol reaction 15 minutes after drinking four glasses: 0 Impression: Hot face when drinking the fourth glass became. I felt like I was drinking beer.

Tasting person C (female): Alcohol reaction after 15 minutes of drinking two strong alcohols: 0.2 Alcohol reaction after 15 minutes of drinking four glasses: 0 Impressions: Drink alcohol while drinking the first glass. Feeling, it became a little hot, but after that it was a feeling of calming down.

Tasting D (male): Alcohol is weak. (Usually I rarely drink) Alcohol reaction after 15 minutes after drinking one glass: 0 Alcohol reaction after 15 minutes after drinking two glasses: 0.05 Alcohol reaction after 15 minutes after drinking four glasses: 0.05 Impression: Almost alcohol It was easy to drink without feeling.

Tasting person E (male): Alcohol is weak. Alcohol reaction after 15 minutes after drinking one glass: 0 Alcohol reaction after 15 minutes after drinking two glasses: 0.05 Alcohol reaction after 15 minutes after drinking four glasses: 0.2 Impression: My face is slightly reddish I am satisfied with the feeling that I am drinking beer. After a while, I don't feel drunk at all.

Tasting F (male): Alcohol is weak. Alcohol reaction after 15 minutes after drinking one glass: 0 Alcohol reaction after 15 minutes after drinking two glasses: 0.05 Impressions: My face is hot when I drink it It disappeared

Tasting G (male): strong alcohol Alcohol reaction 15 minutes after drinking 4 cups: 0

Tasting person H (female): strong alcohol Alcohol reaction 15 minutes after drinking 4 cups: 0

Tastor I (?): Alcohol? Alcohol reaction immediately after drinking three glasses: 0.25

Tastor J (male): Drink alcohol for the first time. Alcohol reaction 15 minutes after drinking a glass: 0 Impressions: I drank alcohol for the first time, but it was easy to drink and it was delicious.

From the above tasting results, although the effervescent soft drink of the present invention has strength and weakness with respect to alcohol, the alcohol reaction of all of them is 0.25 after a dozen minutes have passed.
It was found to be less than. In addition, some of the tasting people had symptoms that the face became hot or reddish, but the alcohol reaction was still less than 0.25, which means that the above-mentioned symptoms and the amount of remaining alcohol in the exhaled breath were Seems irrelevant. Moreover, the impression is that most of the tasting people feel that they are drinking beer, and even tasting people who hardly drink alcohol and those who drink alcohol for the first time are easy to drink and delicious. Also, after a while, the redness of the face disappeared and the drunk feeling disappeared. In the result that the alcohol reaction immediately after drinking was 0.25, it is considered that the alcohol remaining in the mouth reacted.

Next, a second embodiment of the present invention will be described.

The sparkling beverage of this embodiment has an alcohol content of about 5
It is a percentage of low-malt beer, and is mainly composed of malt (malt extract), hops, beet oligosaccharides, sugar for adjusting alcohol (corn syrup), and raw extract water extracted from enoki mushrooms. The blending amounts of these are exemplified in Table 2 below. The compounding amount illustrated is an example of charging 500 liters of Happoshu, and when charging less than or more than this, the compounding amount is increased or decreased in proportion to the charged amount.

[0026]

[Table 2]

The sparkling beverage charged with the blending amount shown in Table 2 became a sparkling liquor having an alcohol content of about 5% and having beer flavor and visual characteristics.

In this example, although the tasting test conducted in the first example was not carried out, the taste of the mushroom extract is the same as or similar to that of beer because the taste component of the mushroom extract Can be expected to be. Regarding the measurement of the alcohol content of the soft drink water in the first and second examples, it is a Food Sanitation Law designated inspection agency,
The results were obtained at the Hokkaido Pharmaceutical Association Public Health Inspection Center.

[0029]

As described above, the sparkling beverage of claim 1 is a sparkling soft drink with an alcohol content of less than 1%, which has the flavor and visual characteristics of beer. Anyone can easily drink as if drinking beer. In addition, the sparkling beverage of claim 2,
Since it is a sparkling liquor that has the flavor and visual characteristics of beer, the taste is not inferior to beer, and it is also tax-friendly, so it can be offered at a low price even though it is not inferior to beer. Furthermore, since it is an umami component and has amino acids that make proteins in the body, effervescent soft drinks are extremely suitable as health drinks. In addition, it has a growth effect on Bifidobacteria and an oligosaccharide that is not easily decomposed in the stomach or intestine into energy, so it suppresses the growth of bad bacteria and Escherichia coli and drinks without worrying about getting fat. You can

[Brief description of drawings]

FIG. 1 is a graph showing comparison of components.

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Claims (4)

[Claims] 1. An effervescent soft drink having an alcohol content of less than 1%, which has malt, hops, oligosaccharides, and mushroom-based beer flavor and visual characteristics. 2. A low-malt beer having malt, hops, oligosaccharides, sugars for adjusting alcohol content, and mushrooms as main components, which has the flavor and visual characteristics of beer. 3. The sparkling beverage according to claim 1 or 2, wherein the mushroom is an enoki mushroom. 4. The soft drink according to claim 1 or 2, wherein the oligosaccharide is beet oligosaccharide extracted from beet.