JP2006006342A - Method for producing low carbohydrate sparkling alcoholic beverage not using malt, barley and wheat and sparkling alcoholic beverage produced by the production method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a sparkling alcoholic beverage without using barley, wheat and malt, by which the low carbohydrate sparkling alcoholic beverage can be produced. <P>SOLUTION: This method for producing the beer-like sparkling alcoholic beverage, comprising mixing a syrup containing a carbon source, a nitrogen source and water as raw materials, if necessary, further adding hop, a pigment, a raw material for improving bubbling and bubble quality, and the like to produce the pre-fermentation liquid, and then fermenting the pre-fermentation liquid with yeast, is characterized by adding edible fibers represented by slightly digestible dextrin, polydextrose and guar bean fibers to the pre-fermentation liquid before the fermentation process. Thus, the beer-like sparkling alcoholic beverage is improved into a lower carbohydrate, and maintains mellowness, thickness, aftertaste, flavor and the like. The beer-like sparkling alcoholic beverage produced by the production method is provided. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a sparkling alcoholic beverage using dietary fiber and reducing sugars and not using barley, wheat and malt, and a sparkling alcoholic beverage produced by the method. More specifically, without using any barley, wheat and malt, syrup containing carbon source, nitrogen source and water are used as raw materials, and hops, pigments, foaming and foam quality are improved as necessary In order to reduce sugars in a method for producing a sparkling alcoholic beverage such as a beer-like sparkling alcoholic beverage by producing a pre-fermentation liquid by adding raw materials and the like, and fermenting the pre-fermentation liquid by using yeast. TECHNICAL FIELD The present invention relates to a method for producing a sparkling alcoholic beverage that uses a foam and a sparkling alcoholic beverage produced by the method.

  Due to today's growing interest in health, so-called low-calorie products that suppress the intake of sugar in the market for sparkling alcoholic beverages such as beer and sparkling liquor that use barley malt as the main ingredient are also on the market. It's getting on. The low calorie realization technology of these low calorie products is generally aimed at the reduction of contained saccharides, alcohol, or both. However, the sparkling alcoholic beverages that are reduced in calories by reducing these have become less flavorful and far from the original characteristics of the sparkling alcoholic beverages, and have not been established as products that satisfy consumers.

  On the other hand, beer-like sparkling alcoholic beverages that do not use malt, barley, and wheat as raw materials have been developed and marketed in recent years, and are characterized by their clean flavor.

  In this beer-like sparkling alcoholic beverage, the development of products aimed at further lowering sugar and alcohol is desired, but by reducing sugar and lowering alcohol, the lighter flavor is emphasized. There is a tendency to improve the flavor.

  In addition, regarding the beer / happoshu, a technique for improving foam quality and flavor deterioration (for example, adding indigestible dextrin) is disclosed (for example, Patent Documents 1 and 2). However, there is still no solution that solves the above-mentioned problems in beer-like sparkling alcoholic beverages.

Thus, the manufacturing method which reduces sugar content so that excessive calorie intake may be refrained in beer-like sparkling alcoholic beverages still has room for development, and improvement for further reducing sugar content is required.
Japanese Patent Laid-Open No. 08-9953 Japanese Patent Application Laid-Open No. 08-70842

  Therefore, the present invention has been made in view of the above, and is to provide a beer-like sparkling alcoholic beverage that does not use malt, barley, and wheat as raw materials, which has solved the conventional problems. Another object of the present invention is to provide a method for producing a beer-like sparkling alcoholic beverage that is improved so as to have a low sugar content and prevents deterioration in flavor, and a sparkling alcoholic beverage produced by the manufacturing method.

  That is, as described in claim 1, the object is to produce a pre-fermentation solution using at least a carbon source-containing syrup, a nitrogen source and water as raw materials without using barley, wheat and malt, In a method for producing a sparkling alcoholic beverage that does not use barley, wheat, and malt by fermenting the pre-fermentation liquid by using yeast, a method for producing a sparkling alcoholic beverage characterized by using dietary fiber as part of the raw material Achieved.

  According to the invention described in claim 1, dietary fiber as a part of the raw material in the pre-fermentation solution produced using as raw materials syrup, nitrogen source and water containing at least carbon source without using barley, wheat and malt By using this, it is possible to provide a method for producing a sparkling alcoholic beverage that does not use barley, wheat and malt having richness and richness while achieving a low sugar content and a refreshing feeling.

  The invention according to claim 2 is a pre-fermentation solution using, as a raw material, syrup containing a carbon source, nitrogen source, hops, pigment, raw material for improving foaming / foam quality, and water without using barley, wheat and malt. In the method for producing a sparkling alcoholic beverage that does not use barley, wheat, and malt by fermenting the pre-fermentation solution by using yeast, the dietary fiber is used as part of the raw material. This is achieved by a beverage manufacturing method.

  According to invention of Claim 2, a part of raw material is added to the pre-fermentation liquid manufactured by adding the raw material which improves a hop, a pigment | dye, and foaming and foam quality to the syrup containing a carbon source, a nitrogen source, and water. By using dietary fiber, it is possible to provide a method for producing a sparkling alcoholic beverage that does not use barley, wheat and malt having richness and richness while achieving a low sugar content and a refreshing feeling.

  The invention according to claim 3 is the invention according to claim 1 or 2, characterized in that the dietary fiber is an indigestible dietary fiber.

  According to the invention described in claim 3, barley having a richness and a richness while achieving a low sugar content and a refreshing feeling by using indigestible dietary fiber as a part of the raw material, A method for producing a sparkling alcoholic beverage that does not use wheat and malt can be provided.

  The invention according to claim 4 is the invention according to claim 3, wherein the indigestible dietary fiber is any of indigestible dextrin, polydextrose, guar bean fiber, pectin, glucomannan or alginic acid. It is characterized by.

  According to the invention described in claim 4, by using indigestible dietary fiber that is one of the raw materials, which is one of indigestible dextrin, polydextrose, guar bean fiber, pectin, glucomannan or alginic acid. In addition, it is possible to provide a method for producing a sparkling alcoholic beverage that does not use barley, wheat, and malt having richness and richness while achieving a low sugar content and a refreshing feeling.

  The invention according to claim 5 is the invention according to any one of claims 1 to 4, wherein the dietary fiber is more than 0.1 g and less than 3.0 g with respect to 100 ml of the sparkling alcoholic beverage produced. It is used.

  According to the invention described in claim 5, by using the dietary fiber in an amount of more than 0.1 g and 3.0 g or less with respect to 100 ml of the beer-like sparkling alcoholic beverage obtained by the present invention, the reduction in sugar content can be achieved. It is possible to provide a method for producing a sparkling alcoholic beverage that does not use barley, wheat and malt having richness and richness while achieving a refreshing feeling.

  The invention according to claim 6 is the invention according to any one of claims 1 to 5, wherein the dietary fiber is added before the fermentation step.

  According to the invention described in claim 6, barley having richness and richness while achieving a low sugar content and having a refreshing feeling by adding the dietary fiber before the fermentation step and using it. A method for producing a sparkling alcoholic beverage that does not use wheat and malt can be provided.

  The invention according to claim 7 can be achieved by the sparkling alcoholic beverage obtained by the method for producing a sparkling alcoholic beverage according to any one of claims 1 to 6.

  According to the seventh aspect of the present invention, it is possible to provide a sparkling alcoholic beverage that does not use barley, wheat and malt having richness and richness while achieving a low sugar content and a refreshing feeling.

  According to the present invention, by adding indigestible dietary fiber as a raw material before the fermentation process of the process of producing a sparkling alcoholic beverage that does not use barley, wheat and malt, a low sugar content and a refreshing feeling are achieved. In addition, a sparkling alcoholic beverage that does not use barley, wheat, and malt having richness and richness can be provided.

  One of the factors that degrade the original taste of sparkling alcoholic beverages as a characteristic of reducing sugar content is that the residual extract content may be reduced. The sugar itself is contained in this residual extract, and reducing the sugar leads to a decrease in the residual extract.

  Therefore, in the present invention, a part of the sugar in the residual extract is replaced with dietary fiber that cannot be assimilated by yeast and is low in calorie, or has little or no calorie, and is fermented with yeast. It is characterized by a method for producing a low-sugar sparkling alcoholic beverage that does not use malt, barley and wheat, and a sparkling alcoholic beverage produced by the method. In addition, the present invention uses dietary fiber as a raw material in a method for producing a beer-like sparkling alcoholic beverage, thereby improving the sugar content to be significantly lower than before and preventing deterioration of flavor. It is characterized by doing.

  Hereinafter, regarding the best mode of the present invention, a preferred embodiment of a sparkling alcoholic beverage that does not use barley, wheat, and malt that uses dietary fiber as a raw material, that is, production of a beer-like sparkling alcoholic beverage (hereinafter the same). The method will be described in detail.

  Below, the general manufacturing method of the beer-like sparkling alcoholic beverage to which this invention is applied is demonstrated.

  First, abundant in sugar components and amino acids by adding hot water to the raw materials of the syrup containing carbon sources, nitrogen sources as amino acid-containing materials other than wheat or malt, hops, pigments, and raw materials that improve foaming / foam quality To prepare a solution. In addition, when manufacturing a general sparkling alcoholic beverage, the raw material which improves a hop, a pigment | dye, foaming / foam quality is not necessarily necessarily an essential raw material. These are raw materials used to resemble beer in flavor, liquid color, foaming and foaming.

  Subsequently, after boiling such a liquid once, hop koji etc. are removed, it cools and it is set as a pre-fermentation liquid. The pre-fermentation solution thus produced is fermented using a fermentation yeast such as brewer's yeast, and then stored, as in the normal beer production process. Thereby, a beer-like sparkling alcoholic beverage can be obtained without using starchy materials such as malt, barley, and wheat.

  In general, a fragrance imparting beer-likeness, other additives imparting functionality, or herbs that characterize flavor may be added as necessary after the fermentation is completed. The produced beer-like sparkling alcoholic beverage can be a beer-like sparkling alcoholic beverage having the same flavor as beer and having a foaming property of carbon dioxide gas.

  The above is a general manufacturing process of a beer-like sparkling alcoholic beverage.

  The characteristic of this invention uses the dietary fiber which reduces saccharide | sugar as a part of raw material in the manufacturing method of the said beer-like sparkling alcoholic beverage.

  Dietary fiber is defined as a sugar component that cannot be digested and absorbed by humans, and more preferred examples in the present invention include indigestible dietary fiber. Specific examples of the indigestible dietary fiber include the indigestible dextrin, polydextrose, guar bean fiber (degraded guar gum), pectin, glucomannan, alginic acid, etc., as shown in the examples described below. I can do it.

  Moreover, the manufacturing method of this invention adds this dietary fiber to the pre-fermentation liquid of the manufacturing method of the above-mentioned beer-like sparkling alcoholic beverage, and performs fermentation through a boiling process. Thereby, it is possible to provide a sparkling alcoholic beverage that can be further improved to a low sugar content without deterioration in flavor as compared with a product prepared by adding dietary fiber after the production of sparkling alcoholic beverage. Moreover, dietary fiber may be added from the beginning together with other raw materials at the preparation stage in the production process, or may be added to a pre-fermentation solution prepared at the time of cooling after boiling.

  Moreover, as an appropriate content of dietary fiber, which will be described in detail in the examples, it is appropriate that the content is higher than 0.1 g and less than 3.0 g in 100 ml of the sparkling alcoholic beverage obtained by sensory test.

  By adding dietary fiber, a further low sugar content can be achieved without the flavor being inferior to that of conventional beer-like sparkling alcoholic beverages. Therefore, dietary fiber uses barley such as beer-like sparkling alcoholic beverages and wheat such as wheat and malt to refrain from intake of sugar from the viewpoint of consumer health due to excessive intake of sugar that is troubled by obesity. Not suitable as a part of raw materials for sparkling alcoholic beverages.

  Hereinafter, although the specific example implemented according to the manufacturing method of this invention by an Example is demonstrated in detail, this invention is not limited to these Examples.

  Here, the test brewing applied when using the indigestible dietary fiber as mentioned above as a part of the raw material will be described. In addition, a present Example was implemented experimentally in the brewery of 400L scale. Manufactured beer-like sparkling alcoholic beverages using three types of indigestible dietary fiber: indigestible dextrin, polydextrose, and guar bean fiber in different amounts, and sensory test or comparative test of foam retention went.

In all of Examples 1 to 3, the process conditions were the same except that different amounts of the above three types of indigestible dietary fiber were added. In order to achieve a low sugar content, it may be possible to prepare by changing the alcohol concentration, but here, the final alcohol concentration of the test product was all adjusted to 4.0% by volume of alcohol.
Example 1
In Example 1, a pre-fermentation solution was produced using syrup, hops, pigments, raw materials that improve flavor and fermentability, and water as raw materials, without using malt or barley. Use of indigestible dextrin pine fiber C (manufactured by Matsutani Chemical: pine fiber C, the same shall apply hereinafter) as a raw material for reducing sugars in a method for producing a beer-like sparkling alcoholic beverage by fermenting using yeast. According to the above example, the present invention was applied, and the procedure was as follows.

  The following raw materials are used to prepare the pre-fermentation solution.

  Ingredients used: Control brewing (# 1-1) that does not use any of the above three types of indigestible dietary fiber to produce a beer-like sparkling alcoholic beverage, Pine fiber C of indigestible dextrin 4 kg (# 1-2), 4.8 kg (# 1-3), 10.4 kg (# 1-4), 13.80 kg (# 1-5), 17.3 kg (# 1-6) ), 23.5 kg (# 1-7), 25.5 kg (# 1-8), and 28.3 kg (# 1-9). In all tests, 6.9 kg of rice saccharified liquid (Japanese Patent Laid-Open No. 2004-08131) was used as the raw material syrup, and the remainder was adjusted to 69 kg using a syrup of 55% fructose and 40% glucose. . Both syrups are commercially available and are 75% solids. It manufactured according to the manufacturing process of the beer-like sparkling alcoholic beverage described in the embodiment of the invention.

  That is, pea protein 2000 g (manufactured by Organo Rhodia Food Co., Ltd .: pea protein, the same shall apply hereinafter), caramel pigment 240 g (Ikeda saccharification industry company: KOKUYO Caramel, the same shall apply hereinafter), and 300-350 L of hot water added to 400 g of hop pellets. Add syrup to dissolve and boil for 60-90 minutes.

Thereafter, hop cake and the like are removed in a precipitation tank called a whirlpool, and cooled to 10 ° C. with a plate cooler to obtain a pre-fermentation solution. To this pre-fermentation solution, each amount of indigestible dextrin pine fiber C is added, and 30 million cells / mL of brewer's yeast is further added and fermented at 6-12 ° C. for 5 days. Thereafter, the sake was stored at -1 ° C.
The fermentation broth was filtered using diatomaceous earth to remove the yeast, and the final beer-like sparkling alcoholic beverage was obtained.

  As described above, in this example, beer-like sparkling alcoholic beverages were produced using the indigestible dextrin pine fiber C, and the flavor and foamability of these eight tests were examined.

評価基準：項目毎に以下の通り、３または段階評価
厚味 ：０（淡白）、１（やや淡白）、２（並）、３（やや濃醇）
後味 ：０（切れず）、１（やや切れず）、２（並）、３（やや切れる）
香味の総合評価 ：×（劣る）、△（やや劣る）、○（良好）
表１の官能評価はコントロール試験醸造の＃１−１の香味を基準としている。

Evaluation criteria: As shown below for each item, 3 or step evaluation thickness: 0 (light white), 1 (slightly white), 2 (normal), 3 (slightly dark blue)
Aftertaste: 0 (not cut), 1 (slightly not cut), 2 (normal), 3 (slightly cut)
Comprehensive evaluation of flavor: X (inferior), △ (slightly inferior), ○ (good)
The sensory evaluation in Table 1 is based on the flavor of # 1-1 of the control test brewing.

As a result of sensory evaluation with a panel of 10 people, more than 0.1 g and 3.0 g or less were used in 100 ml of beer-like sparkling alcoholic beverage produced with pine fiber C of indigestible dextrin. 1-7 maintained the flavor preferred by malt alcoholic beverages such as beer and happoshu compared to # 1-1 of the control test brewing. On the other hand, with # 1-2 where the amount of pine fiber C used is small, the aftertaste increases, but the thickness becomes pale, and with # 1-8 and 9 where the amount of pine fiber C used is large, the thickness increases, but the aftertaste Cutting was inferior and flavor balance was inferior.
(Example 2)
In Example 2, a pre-fermentation solution was produced using corn protein containing carbon sources, hops, pigments, raw materials that improve flavor and fermentability, and water as raw materials without using malt or barley. Polydextrose lites syrup (manufactured by Organo Danisco Food Techno: lites syrup, the same below) is used as a raw material to reduce sugar in the method of producing a beer-like sparkling alcoholic beverage by fermenting the yeast with yeast This is an example in which the present invention is applied, and the procedure was as follows.

  The following raw materials are used to prepare the pre-fermentation solution.

  Raw materials used: Polydextrose lites syrup 1.0 kg (# 1-10), 4.8 kg (# 1-11), 9.7 kg (# 1-12) for producing beer-like sparkling alcoholic beverages ), 16.6 kg (# 1-13), 22.1 kg (# 1-14), 24.8 kg (# 1-15), and 26.9 kg (# 1-16). In all tests, 6.9 kg of rice saccharified liquid (Japanese Patent Laid-Open No. 2004-08131) was used as the raw material syrup, and the remainder was adjusted to 69 kg using a syrup of 55% fructose and 40% glucose. . Both syrups are commercially available and are 75% solids. It manufactured according to the manufacturing process of the beer-like sparkling alcoholic beverage described in the embodiment of the invention.

  That is, add 2000 to 300 liters of hot water to 400 g of pea protein (manufactured by Organo Rhodia Food: pea protein, hereinafter the same), 240 g of caramel pigment (manufactured by Ikeda Sakka Kogyo Co., Ltd .: KOKUYO caramel, the same shall apply hereinafter), and 400 g of hop pellets. Add syrup to dissolve and boil for 60-90 minutes.

  Thereafter, hop cake and the like are removed in a precipitation tank called a whirlpool, and cooled to 10 ° C. with a plate cooler to obtain a pre-fermentation solution. To this pre-fermentation solution, each amount of polydextrose lites syrup is added, 30 million cells / mL of brewer's yeast is further added, and fermented at 6-12 ° C. for 5 days. Thereafter, the sake was stored at -1 ° C.

  The fermentation broth was filtered using diatomaceous earth to remove the yeast, and the final beer-like sparkling alcoholic beverage was obtained.

  As described above, in this example, beer-like sparkling alcoholic beverages were produced using polydextrose lites syrup, and the flavor and foamability of these seven tests were examined.

評価基準：項目毎に以下の通り、３または段階評価
厚味 ：０（淡白）、１（やや淡白）、２（並）、３（やや濃醇）
後味 ：０（切れず）、１（やや切れず）、２（並）、３（やや切れる）
香味の総合評価 ：×（劣る）、△（やや劣る）、○（良好）
表２の官能評価はコントロール試験醸造の＃１−１の香味を基準としている。

Evaluation criteria: As shown below for each item, 3 or step evaluation thickness: 0 (light white), 1 (slightly white), 2 (normal), 3 (slightly dark blue)
Aftertaste: 0 (not cut), 1 (slightly not cut), 2 (normal), 3 (slightly cut)
Comprehensive evaluation of flavor: X (inferior), △ (slightly inferior), ○ (good)
The sensory evaluation of Table 2 is based on the flavor of # 1-1 of the control test brewing.

As a result of sensory evaluation with 10 panelists, # 1-11 to # 1 were used in which more than 0.1 g and 3.0 g or less were used in 100 ml of beer-like sparkling alcoholic beverage produced with polydextrose lites syrup. 14 maintained the flavor preferred by malt alcoholic beverages such as beer and happoshu compared to # 1-1 of the control test brewing. On the other hand, # 1-10 with a small amount of use of lytes syrup increases the finish of the aftertaste, but the thickness becomes light white, and # 1-15 and 16 with a large amount of use of lites syrup increases the thickness, but the aftertaste Cutting was inferior and flavor balance was inferior.
Example 3
In Example 3, a pre-fermentation solution was produced using corn protein containing carbon sources, hops, pigments, raw materials for improving flavor and fermentability and water as raw materials without using malt or barley. The method of producing beer-like sparkling alcoholic beverages by fermenting the beer-like alcoholic beverage by using yeast fiber sunflower (Taiyo Chemical: Sunfiber, the same shall apply hereinafter) as a raw material for reducing carbohydrates In the example to which the invention was applied, the procedure was as follows.

  The following raw materials are used to prepare the pre-fermentation solution.

  Ingredients used: In order to produce beer-like sparkling alcoholic beverages, 1.2 kg (# 1-17), 5.5 kg (# 1-18), 11.0 kg (# 1-19) ), 19.3 kg (# 1-20), 26.2 kg (# 1-21), 29.0 kg (# 1-22), and 31.1 kg (# 1-23). In all tests, 6.9 kg of rice saccharified liquid (Japanese Patent Laid-Open No. 2004-08131) was used as the raw material syrup, and the remainder was adjusted to 69 kg using a syrup of 55% fructose and 40% glucose. . Both syrups are commercially available and are 75% solids. It manufactured according to the manufacturing process of the beer-like sparkling alcoholic beverage described in the embodiment of the invention.

  That is, add 2000 to 300 liters of hot water to 400 g of pea protein (manufactured by Organo Rhodia Food: pea protein, hereinafter the same), 240 g of caramel pigment (manufactured by Ikeda Sakka Kogyo Co., Ltd .: KOKUYO caramel, the same shall apply hereinafter), and 400 g of hop pellets. Add syrup to dissolve and boil for 60-90 minutes.

  Thereafter, hop cake and the like are removed in a precipitation tank called a whirlpool, and cooled to 10 ° C. with a plate cooler to obtain a pre-fermentation solution. Add each amount of guaybean fiber sunfiber to this pre-fermentation solution, add 30 million cells / mL of brewer's yeast, and ferment at 6-12 ° C. for 5 days. Thereafter, the sake was stored at -1 ° C.

  The fermentation broth was filtered using diatomaceous earth to remove the yeast, and the final beer-like sparkling alcoholic beverage was obtained.

  As described above, in this example, beer-like sparkling alcoholic beverages were produced using sunfibers of gua bean fibers, and the flavor and foamability of these seven tests were examined.

評価基準：項目毎に以下の通り、３または段階評価
厚味 ：０（淡白）、１（やや淡白）、２（並）、３（やや濃醇）
後味 ：０（切れず）、１（やや切れず）、２（並）、３（やや切れる）
香味の総合評価 ：×（劣る）、△（やや劣る）、○（良好）
表３の官能評価はコントロール試験醸造の＃１−１の香味を基準としている。

Evaluation criteria: As shown below for each item, 3 or step evaluation thickness: 0 (light white), 1 (slightly white), 2 (normal), 3 (slightly dark blue)
Aftertaste: 0 (not cut), 1 (slightly not cut), 2 (normal), 3 (slightly cut)
Comprehensive evaluation of flavor: X (inferior), △ (slightly inferior), ○ (good)
The sensory evaluation in Table 3 is based on the flavor of # 1-1 of the control test brewing.

  As a result of sensory evaluation with 10 panels, more than 0.1 g in 3.0 ml of beer-like sparkling alcoholic beverages produced with sunfiber of guay bean fiber were used, # 1-18 to # 1- 21 maintained the flavor preferred by malt alcoholic beverages such as beer and happoshu compared to # 1-1 of the control test brewing. On the other hand, with # 1-17 where the amount of sun fiber used is small, the aftertaste increases, but the thickness becomes light white, and with # 1-22 and # 1-23 where there is a large amount of sun fiber used, the thickness increases, but the aftertaste The slice was inferior and the flavor balance was inferior.

  Therefore, from the data shown in Tables 1, 2 and 3, indigestible dextrin, polydextrose, or indigestible dietary fiber of guar bean fiber of more than 0.1 g and less than 3.0 g in 100 ml of sparkling alcoholic beverage was used. # 1-3 to 7, # 1-11 to 14, and # 1-18 to 21 are excellent flavors and aftertastes preferred for malt alcoholic beverages such as beer and sparkling liquor compared to other usage tests. It was confirmed that the cutting was maintained. Furthermore, the test results of the beer-like sparkling alcoholic beverages using the above-mentioned indigestible dietary fiber within this range have confirmed that the excellent foaming property peculiar to malt alcohol such as beer and sparkling liquor is also retained.

  As described above, from the above results, in the method for producing a sparkling alcoholic beverage of the present invention, indigestible dietary fiber typified by indigestible dextrin, polydextrose, or guar bean fiber reduces carbohydrates. On the other hand, it can be used as a raw material for maintaining the flavor. Therefore, according to the present invention, low sugar content can be achieved, and while having the refreshing feeling that is characteristic of a foaming alcoholic beverage that does not use barley, wheat, malt and other malts, it has a richness and richness. Beer-like sparkling alcoholic beverages can be provided.

  The preferred embodiments of the present invention have been described in detail above, but the present invention is not limited to such specific embodiments, and various modifications and changes can be made within the scope of the gist of the present invention described in the claims. It can be changed.

Claims (7)

  Without using barley, wheat and malt, producing a pre-fermentation solution using syrup containing at least a carbon source, a nitrogen source and water as raw materials, and fermenting the pre-fermentation solution by using yeast, barley, wheat and In the manufacturing method of the sparkling alcoholic beverage which does not use malt, dietary fiber is used as a part of raw material, The manufacturing method of the sparkling alcoholic beverage characterized by the above-mentioned.   Producing a pre-fermentation liquid using syrup, nitrogen source, hops, pigments, raw materials that improve foaming / foam quality and water as raw materials without using barley, wheat and malt, and the pre-fermentation liquid In the manufacturing method of the sparkling alcoholic beverage which does not use barley, wheat, and malt by fermenting a yeast by use of yeast, dietary fiber is used as a part of raw material, The manufacturing method of the sparkling alcoholic beverage characterized by the above-mentioned.   The said dietary fiber is an indigestible dietary fiber, The manufacturing method of the sparkling alcoholic beverage of Claim 1 and 2 characterized by the above-mentioned.   The method for producing a sparkling alcoholic beverage according to claim 3, wherein the indigestible dietary fiber is one of indigestible dextrin, polydextrose, guar bean fiber, pectin, glucomannan or alginic acid.   5. The sparkling alcoholic beverage according to claim 1, wherein the dietary fiber is used in an amount of more than 0.1 g and not more than 3.0 g with respect to 100 ml of the sparkling alcoholic beverage to be produced. Manufacturing method.   The said dietary fiber is added before a fermentation process, The manufacturing method of the sparkling alcoholic beverage as described in any one of Claim 1 thru | or 5 characterized by the above-mentioned.   A sparkling alcoholic beverage obtained by the method for producing a sparkling alcoholic beverage according to any one of claims 1 to 6.