JP2015204847A - Beer taste beverage and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beer taste beverage in which while a sharp taste is maintained, a rich taste is enhanced, and to provide a method for producing the same.SOLUTION: The beer taste beverage is characterized in that: the extract content derived from wheat is 0.40 g/100 cmor less; it contains water-soluble dietary fibers; and it contains neotame by 0.25 to 1 ppm, acesulfame potassium by 12 to 16 ppm or sucralose by 5 to 12 ppm. The method for producing beer taste beverage is characterized in that: at any stage during the production process, a raw material derived from wheat is added such that the extract content derived from wheat in the finished product becomes 0.40 g/100 cmor less; water-soluble dietary fibers are added; and neotame is added such that the content in the finished product becomes 0.25 to 1 ppm, or acesulfame potassium is added such that the content in the finished product becomes 12 to 16 ppm, or sucralose is added such that the content in the finished product becomes 5 to 12 ppm.

Description

  The present invention relates to a beer-taste beverage and a method for producing the same.

  In recent years, consumer preferences and values have been diversified, and purchase costs have been kept low, leading to an increase in consumption of beer-taste beverages. There are Patent Documents 1 to 3 as background art relating to beer-taste beverages and production methods thereof.

Patent Document 1 discloses a method for producing alcoholic beverages characterized in that, when producing alcoholic beverages, yeast difficult-to-use water-soluble dietary fiber is used as an auxiliary material.
Patent Document 2 discloses a method for producing a fermented beverage characterized in that, in producing a fermented beverage, an auxiliary material containing water-soluble dietary fiber is added after the fermentation step.
Patent Document 3 discloses a low-calorie beer-flavored alcohol with an excellent balance of flavor and body, characterized by adding an auxiliary material containing water-soluble dietary fibers and non-fermentable sugars when producing a beer-flavored alcoholic beverage. A method for producing a beverage is disclosed.

  Each of Patent Documents 1 to 3 enhances richness (described as body feeling in Patent Document 3) by containing so-called water-soluble dietary fiber.

JP-A-8-249 JP 2007-6872 A JP 2009-142233 A

  Beer and beer-taste beverages that use wheat generally taste deeper and thicker as the barley usage rate increases, and the flavor becomes deeper and spreads, and the taste becomes clearer as the barley usage rate decreases. Known to. Moreover, there exists a tendency for the extract content derived from wheat to become high, so that the wheat utilization rate is high, and the extract content derived from wheat tends to decrease as the wheat utilization rate is low.

  When this inventor examined, it is patent documents 1-1 to the beer taste drink (that is, a beer taste drink with few extract contents and a refreshing taste) where the barley usage rate becomes less than 50%. When the technology described in 3 is applied and water-soluble dietary fiber is added, the richness of the beer-taste beverage is enhanced, but the sharpness gradually deteriorates as the amount of water-soluble dietary fiber added increases. I understood. In the present specification, “clear” means refreshing aftertaste and refreshing.

  This invention is made | formed in view of the said problem, and makes it a subject to provide the beer taste drink with which richness was strengthened, and its manufacturing method, maintaining sharpness.

This invention which solved the above-mentioned subject has the following composition.
(1) The extract derived from wheat is 0.40 g / 100 cm ³ or less, contains water-soluble dietary fiber, contains 0.25 to 1 ppm neotame, 12 to 16 ppm acesulfame potassium, or 5 to 12 ppm sucralose Beer-taste beverage characterized by
(2) Content of the said water-soluble dietary fiber is 0.5-4.0 w / v%, The beer taste drink as described in (1) characterized by the above-mentioned.
(3) The beer-taste beverage according to (1) or (2), wherein the water-soluble dietary fiber is at least one selected from indigestible dextrin, polydextrose, and guar gum degradation product.
(4) The beer-taste beverage according to any one of (1) to (3), wherein the alcohol content is 1 to 8%.
(5) The beer-taste beverage according to any one of (1) to (4), which is effervescent.
(6) The beer-taste beverage according to any one of (1) to (5), wherein the purine content is 1.1 mg / 100 mL or less.
(7) A beer-taste beverage production method for producing the beer-taste beverage according to (1), wherein at any stage during the production process, the wheat-derived extract content in the final product is 0.40 g / The wheat-derived raw material is contained so as to be 100 cm ³ or less, the water-soluble dietary fiber is contained, and neotame is contained so that the content in the final product is 0.25 to 1 ppm, or 12 to 16 ppm. A method for producing a beer-taste beverage, characterized in that acesulfame potassium is contained in sucralose, or sucralose is contained so as to be 5 to 12 ppm.
(8) Content of the said water-soluble dietary fiber is 0.5-4.0 w / v%, The manufacturing method of the beer taste drink as described in (7) characterized by the above-mentioned.
(9) The beer-taste beverage according to (7) or (8), wherein the water-soluble dietary fiber is at least one selected from indigestible dextrin, polydextrose, and guar gum degradation product Production method.
(10) The method for producing a beer-taste beverage according to any one of (7) to (9), wherein alcohol is added to adjust the alcohol content to 1 to 8%.
(11) The method for producing a beer-taste beverage according to any one of (7) to (10), wherein foaming property is imparted.
(12) Purine body content is 1.1 mg / 100mL or less, The manufacturing method of the beer taste drink in any one of (7) to (11) characterized by the above-mentioned.

  According to the present invention, it is possible to provide a beer-taste beverage with enhanced richness while maintaining sharpness and a method for producing the same.

It is a flowchart explaining the manufacturing method of the beer taste drink which concerns on one Embodiment of this invention.

  Hereinafter, the form (embodiment) for carrying out the beer taste drink concerning the present invention and its manufacturing method is explained in detail.

(Beer-taste beverage)
The beer-taste beverage according to one embodiment of the present invention has a wheat-derived extract content of 0.40 g / 100 cm ³ or less, contains water-soluble dietary fiber (sometimes referred to simply as dietary fiber), Contains 25-1 ppm neotame, 12-16 ppm acesulfame potassium (K), or 5-12 ppm sucralose. Neotame, acesulfame K and sucralose are called high-intensity sweeteners.

  The beer-taste beverage is also called a beer-like (wind) beverage, and has a taste like beer, that is, a beverage that gives a drinker a sense of drinking beer. Beer-taste beverages are those whose alcohol content is less than 1 volume / volume% ("v / v%" or generally "%") (beer-taste non-alcoholic drinks or non-alcohols). There are also beer-taste beverages, etc.) and those with an alcohol content of 1% or more (called beer-taste alcoholic beverages, etc.).

In the case where the alcohol content of the beer-taste beverage according to the present embodiment is less than 1%, the alcohol content of 0.00% that does not contain any alcohol (referred to as a beer-taste completely alcohol-free beverage) is also included. It is.
When the beer taste drink which concerns on this embodiment contains alcohol, it is preferable that alcohol content shall be 1-8%, for example, it is more preferable when it shall be 3-7%. The alcohol content is not limited to this range, and may be more than 8%. In the present specification, alcohol refers to ethanol unless otherwise specified.

(Extract derived from wheat)
In this embodiment, the extract derived from wheat is 0.40 g / 100 cm ³ or less. In addition, an extract part means the non-volatile solid part which consists of saccharide | sugar content (carbohydrate), protein, an amino acid, bitterness, a non-volatile organic acid, a mineral, polyphenol, a pigment | dye component, etc. When the extract derived from wheat exceeds 0.40 g / 100 cm ³ , it means that the barley usage rate is high. In other words, it is a beer-taste beverage that has a deep taste, is deep, spreads, and has a strong flavor, so even if it contains water-soluble dietary fiber, there is no significant effect on the richness and sharpness. Therefore, when the wheat-derived extract content exceeds 0.40 g / 100 cm ³ , the significance of enhancing the richness while maintaining the sharpness by prescribing the type and content of the high-intensity sweetener as described later diminishes. . Therefore, as described above, the extract derived from wheat was regulated to 0.40 g / 100 cm ³ or less.

Moreover, if the extract derived from wheat is 0.40 g / 100 cm ³ or less, the content of the purine derived from wheat in the beer-taste beverage can be reduced to 1.1 mg / 100 mL or less, for example. By reducing the content of purine bodies, it is possible to provide a beer-taste beverage that is easy for consumers who are resistant to ingestion of purine bodies.

The extract is a value obtained by measuring the specific gravity (sake degree) and the alcohol degree according to the analysis method prescribed by the National Tax Agency of Japan, and is a calculated value, that is, a gram of nonvolatile components contained in a raw capacity of 100 cubic centimeters at a temperature of 15 ° C It is preferably determined by a number (g / 100 cm ³ ).

Although it does not specifically limit about the method of making the extract part derived from wheat into 0.40 g / 100cm < ³ > or less, For example, 1/5 to 1/10 in the case of manufacturing a general beer for the amount of wheat used The wort (pre-fermentation solution) is produced in a limited amount, and the wort is fermented with alcohol, or the wort is produced with the amount of wort used to produce general beer, and the wort is fermented with alcohol. After that, it may be diluted so as to become an extract derived from the wheat described above.

The extract derived from wheat may be anything derived from wheat, and the form of the raw material (wheat-derived raw material) is not limited. Examples of the wheat-derived raw material include wheat, malt, and extracts thereof, and these can be used alone or in combination.
Wheat, malt and these extracts can be obtained by appropriately processing barley, wheat, rye, buckwheat and the like. These wheats greatly affect the taste and aroma of beer-taste beverages, and also serve as a nitrogen source and a carbon source that can be assimilated by yeast when alcoholic fermentation is performed.

In addition, the barley used as a wheat origin raw material means the thing which does not germinate barley, wheat, rye, buckwheat, etc., may thresh, and the state which pulverized the grain as it is or the appropriate size Can be used.
The malt used as a wheat-derived material refers to a germinated barley, wheat, rye, buckwheat or the like under a predetermined condition, and is used in a germinated state or a state in which this is pulverized to an appropriate size. it can.
The wheat or malt-derived extract used as the wheat-derived raw material refers to an extract obtained by extracting a predetermined component from water or / and an organic solvent or the like from the wheat or malt, and concentrating it.
Each of the above wheat can be roasted and used according to the needs of consumers. The roasting of the wheat can be arbitrarily performed by appropriately adjusting the roasting conditions of the wheat.

  In this embodiment, in addition to the alcohol obtained by fermenting wheat, alcohol can be further added as needed. The alcohol to be added may be potable alcohol, and the type, production method, raw material, etc. are not limited. For example, various spirits such as shochu, brandy, vodka, raw material alcohol, and the like can be added alone or in combination of two or more. In addition, when the density | concentration of the alcohol obtained by fermenting wheat is high, it cannot be overemphasized that it can also dilute so that it may become a desired alcohol content.

(Water-soluble dietary fiber)
The water-soluble dietary fiber refers to a water-soluble fiber among all polymer components mainly composed of polysaccharides in foods that cannot be digested by human digestive enzymes (Ayano, Japan Food Science, 12, 27-37 ( 1988)). Water-soluble dietary fiber has been found to have useful effects such as intestinal regulation and blood glucose level increase suppression. In this embodiment, richness is provided to beer-taste beverages by containing water-soluble dietary fiber.

  As water-soluble dietary fiber, for example, at least one selected from indigestible dextrin, polydextrose, and guar gum degradation product can be used, but is not limited thereto. For example, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan can be used as the water-soluble dietary fiber. Among these, as shown in the examples described later, indigestible dextrin and polydextrose can be suitably used as the water-soluble dietary fiber.

Indigestible dextrin is produced by hydrolysis and thermal decomposition of starch, and has components that are not decomposed by various amylases, particularly human digestive enzymes.
Polydextrose is a water-soluble dietary fiber made from corn and can be produced by mixing glucose and sorbitol and adding citric acid.
A guar gum degradation product can be produced by degrading guar beans with an enzyme.
Commercially available indigestible dextrins include, for example, fiber sol and pine fiber manufactured by Matsutani Chemical Co., Ltd., and polydextrose includes, for example, Lites II manufactured by Danisco Japan Co., Ltd. .

  The content of the water-soluble dietary fiber is not particularly limited as long as it is a concentration capable of imparting richness to a beer-taste beverage. For example, it exceeds 0 w / v% and is 4.0 w / v% or less. It is preferable to set it to 0.5 to 4.0 w / v%.

(Neotame, Acesulfame K, or Sucralose)
In the present embodiment, 0.25 to 1 ppm neotame, 12 to 16 ppm acesulfame K, or 5 to 12 ppm sucralose is selectively contained. By containing these high-intensity sweeteners in the numerical ranges described above, the sharpness of the beer-taste beverage can be maintained. When the content of neotame is less than 0.25 ppm, the content of acesulfame K is less than 12 ppm, or the content of sucralose is less than 5 ppm, the content of these high-intensity sweeteners in any case Since the amount was too small, the effect of enhancing the richness was not sufficiently observed.

  On the other hand, if the content of neotame exceeds 1 ppm, the content of acesulfame K exceeds 16 ppm, or the content of sucralose exceeds 12 ppm, the content of these high-intensity sweeteners is high in any case. Too much sweetness. Therefore, the badness of sweetness leads to the badness of beer-taste beverages.

  In addition, content of these high sweetness degree sweeteners contained in a beer taste drink can be measured by liquid chromatograph mass spectrometry (LC / MS), HPLC, or the like.

  The content of these high-intensity sweeteners only needs to be within the numerical ranges defined for the content contained in the final product. These high-intensity sweeteners are not produced from the raw material for alcohol fermentation, but are added externally. Therefore, the content of these high-intensity sweeteners can be arbitrarily changed by adjusting the addition amount at the time of addition.

The beer-taste beverage according to the present embodiment is preferably effervescent, but can be non-effervescent. Here, the foaming property in the present embodiment means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm ² ) or more, and the non-foaming property means that the gas pressure at 20 ° C. is 0.00. It means less than 049 MPa (0.5 kg / cm ² ).

In the beer-taste beverage according to the present embodiment, colorants, sweeteners, antioxidants, fragrances, acidulants, bitterings, salts, etc. that are usually blended as beverages within a range in which the desired effects of the present invention are not inhibited (these May be simply referred to as an optional additive material). Examples of the colorant that can be used include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. As the sweetener, for example, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of acidulants include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid Etc. can be used. Moreover, as a bittering agent, iso-alpha acid, a low hop, a hexahop, a tetrahop etc. can be used, for example. Examples of salts that can be used include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.
As the above-mentioned wheat, water-soluble dietary fiber, alcohol added as necessary, optional additives, and the like, commercially available products can be used.

  In the present embodiment, examples of raw materials other than wheat include peas, corn, rice, soybeans, and the like, but are not limited thereto. Note that these raw materials also affect the taste and aroma of beer-taste beverages, and in the case of alcohol fermentation, they become nitrogen and carbon sources that can be assimilated by yeast.

  The beer-taste beverage according to the present embodiment can be provided in a container. The container may be any container that can be sealed, and a so-called can container or barrel container made of metal (such as aluminum or steel) may be used. Moreover, a glass container, a plastic bottle container, a paper container, a pouch container, etc. can also be applied to the container. The capacity of the container is not particularly limited, and any one currently in circulation can be applied. In addition, it is preferable to apply a metal container because it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long time.

  With the configuration described above, it is possible to provide a beer-taste beverage in which richness is enhanced by water-soluble dietary fiber and the sharpness is maintained by a predetermined type and a predetermined amount of a high-intensity sweetener. The beer-taste beverage according to the present embodiment is particularly classified as a sparkling liquor or liqueur (foaming (1)), and can be applied to a beer-taste beverage that exhibits beer-like taste and aroma.

(Method for producing beer-taste beverage)
Next, an embodiment of a method for producing a beer-taste beverage according to the present invention will be described.
The manufacturing method of the beer taste drink which concerns on this embodiment is a manufacturing method which manufactures an above-described beer taste drink, Comprising: At any stage in the manufacturing process, the extract derived from the wheat in the final product is 0. The wheat-derived raw material is contained so as to be 40 g / 100 cm ³ or less, the water-soluble dietary fiber is contained, and neotame is contained so that the content in the final product is 0.25 to 1 ppm, or 12 to 16 ppm. Acesulfame K is contained so that it becomes or sucralose is contained so as to be 5 to 12 ppm.

An example of the main processes of the manufacturing method of the beer taste drink concerning this embodiment is shown in FIG.
The manufacturing method shown in FIG. 1 includes a pre-fermentation step S1, a fermentation step S2, and a post-fermentation step S3.
Incidentally, the addition of water-soluble dietary fiber, the above-mentioned predetermined type and predetermined amount of high-intensity sweetener, and optional additive materials, etc. is performed at any stage before alcohol fermentation, during alcohol fermentation, and after alcohol fermentation, that is, Any of the steps can be performed.

(Pre-fermentation process S1)
Pre-fermentation process S1 is a process of preparing the pre-fermentation liquid containing a wheat origin raw material. The pre-fermentation solution prepared in the pre-fermentation step S1 is not particularly limited as long as it is a solution containing a nitrogen-derived material that can be assimilated by yeast and a carbon source. The nitrogen source and the carbon source are not particularly limited as long as the yeast can assimilate. The nitrogen source that can be assimilated by yeast is, for example, at least one of amino acids and peptides contained in wheat-derived materials. The carbon source that can be assimilated by yeast is, for example, a saccharide contained in wheat-derived materials. Since such wheat-derived materials have already been described in detail, description thereof will be omitted.

  When the pre-fermentation solution contains wheat or raw materials other than wheat, it is preferable to carry out a step (so-called saccharification step) for decomposing proteins and / or polysaccharides contained in the pre-fermentation solution with an enzyme. . Examples of such enzymes include protease and / or amylase. As these enzymes, those contained in wheat or the like may be used, or a previously purified enzyme may be added externally instead of or in addition to these enzymes.

  The pre-fermentation solution is preferably filtered before fermentation with yeast in the subsequent fermentation step S2, and more preferably boiled. Addition of the water-soluble dietary fiber and the above-mentioned predetermined type and predetermined amount of high-intensity sweetener can be performed at any stage as described above, but it is preferable to add these before filtration and boiling. By filtering the pre-fermentation liquid, impurities can be eliminated and a higher quality beer-taste beverage can be provided. Moreover, since this can be sterilized and boiled by boiling the pre-fermentation liquid, alcoholic fermentation in fermentation process S2 can be performed suitably.

(Fermentation process S2)
Fermentation process S2 is a process of adding yeast to a pre-fermentation liquid and performing alcoholic fermentation. In this embodiment, for example, first, yeast is added to a sterile pre-fermentation solution whose temperature has been adjusted in advance within a predetermined range (for example, a range of 0 to 40 ° C.) to prepare a fermentation broth.

The number of yeasts in the fermentation broth at the start of fermentation can be adjusted as appropriate, for example, within the range of 1 × 10 ^{2 to} 3 × 10 ⁹ cells / mL, and 1 × 10 ^{6 to} 3 × 10 ⁹ cells. / ML is preferable.

  Next, fermentation is performed by maintaining this fermentation broth at a predetermined temperature for a predetermined time. The temperature of fermentation can be adjusted suitably, for example, is in the range of 0 to 40 ° C, more preferably in the range of 6 to 15 ° C.

  In fermentation process S2, it is good also as aging further. Aging is performed by maintaining the fermented liquid after fermentation as described above at a predetermined temperature for a predetermined time. By this aging, insoluble matter in the fermentation broth can be precipitated to remove turbidity, and the flavor can be improved.

  In this way, in fermentation process S2, the post-fermentation liquid containing ethanol and the flavor component produced | generated by yeast can be obtained. The concentration (alcohol content) of ethanol contained in the post-fermentation liquid can be, for example, 1 to 20%, preferably 1 to 10%, and more preferably 3 to 10%. it can. When the ethanol concentration is less than 1%, it can be performed by appropriately adjusting the fermentation conditions such as shortening the fermentation time in the fermentation step S2 or lowering the fermentation temperature. Moreover, the ethanol density | concentration can also be made into less than 1% by diluting the post-fermentation liquid whose alcohol content is 1 to 20% suitably.

(Post-fermentation process S3)
Post-fermentation process S3 is a process which gives a predetermined process to the post-fermentation liquid, and finally obtains a beer-taste beverage. As post-fermentation process S3, filtration (equivalent to what is called primary filtration) of the post-fermentation liquid obtained by fermentation process S2 is mentioned, for example. By this primary filtration, insoluble solids and yeast can be removed from the post-fermentation solution. Moreover, in post-fermentation process S3, you may perform microfiltration (what is called secondary filtration) of the post-fermentation liquid further. By secondary filtration, various germs and remaining yeast can be removed from the post-fermentation solution. Instead of microfiltration, the post-fermentation liquid may be sterilized by heating. The primary filtration, the secondary filtration, and the heating in the post-fermentation step S3 can be performed by general equipment used when producing a beer-taste beverage.

Furthermore, when it is desired to increase the alcohol content of the post-fermentation liquid, it is preferable to add the alcohol described above in this post-fermentation step S3, that is, spirits.
In addition, the post-fermentation step S3 includes a step of filling containers such as bottles, cans, and plastic bottles.
If the manufactured beer-taste beverage is non-foaming or not foaming enough, and you want to give it a sufficient foaming property, add water containing carbon dioxide gas or add carbonation. By carrying out, it can be set as a desired gas pressure.

  By the manufacturing method demonstrated above, the beer taste drink which concerns on this embodiment can be manufactured suitably. The beer-taste beverage produced in this way has enhanced strength while maintaining sharpness. Therefore, even if it is a case where it is classified into sparkling liquor or liqueur (foaming property (1)) under the liquor tax law, it is possible to provide consumers with a beer-taste beverage that is more rich and sharp than conventional products. Moreover, the manufacturing method of the beer taste drink which concerns on this embodiment can manufacture such a beer taste drink reliably.

  Next, the content of the present invention will be specifically described with reference to an example that exhibits the desired effect of the present invention, a comparative example that is not, and a reference example.

[Reference example]
As a reference example, a sample containing water-soluble dietary fiber but not added with neotame, acesulfame K and sucralose was produced, and its richness and sharpness were examined.
In this reference example, commercially available beer (malt 100%, alcohol content 5%) is diluted to adjust the barley usage rate to 10% (sample according to Nos. 1 to 7), and water-soluble dietary fiber. Are added so as to have the contents shown in Table 1 to be described later. Samples according to 1-7 were produced. All of these samples were prepared with water containing carbon dioxide gas, and were made foamable with a gas pressure of 0.235 MPa. Moreover, indigestible dextrin (Matsutani Chemical Co., Ltd. pine fiber) was used as water-soluble dietary fiber. The alcohol content of all samples was 0.5%. Since the wheat-derived extract content in the original 100% malt beer is 4 g / 100 cm ³ , when the wheat usage rate is 10%, the wheat-derived extract content is 0.4 g / 100 cm ^3. It becomes.

  For each manufactured sample, 5 well-trained professional panels scored independent scores in a 5-step evaluation of 1 to 5 points for richness and sharpness according to the following evaluation criteria, and the average value was calculated. In Table 1, no. The water-soluble dietary fiber content (w / v%), richness and sharpness of the samples according to 1 to 7 are also described. In addition, No. Since the sample according to 1 did not contain water-soluble dietary fiber, the content of water-soluble dietary fiber in Table 1 was indicated by “−”.

(Body)
5 points: Extremely strong.
4 points: The body was strong.
3 points: There was a lot.
2 points: The body was weak.
1 point: I did not feel rich.

(Kire)
5 points: Excellent sharpness.
4 points: Sharpness was excellent.
3 points: There was sharpness.
2 points: The sharpness was slightly inferior.
1 point: There was no sharpness.

  As shown in Table 1, in this reference example having a small amount of extract derived from wheat, since it does not contain neotame, acesulfame K, and sucralose, the richness increased as the content of water-soluble dietary fiber increased. However, the crispness worsened along with it. As shown in Table 1, this tendency is No. It was seen in the samples according to 5-7. Since the content of the water-soluble dietary fiber in these samples was 2 w / v% or more, the content of the water-soluble dietary fiber was set to 2 w / v% in the following examination.

[Example 1]
Next, in Example 1, neotame, acesulfame K, or sucralose were added at various concentrations, and their contents were adjusted to predetermined values, and the richness, sharpness, and comprehensive evaluation were examined.
In Example 1, the concentration of the sample was adjusted so that the wheat-derived extract content in the final product was 0.4 g / 100 cm ³ . That is, the concentration of the sample was adjusted so that the above-mentioned commercially available beer was diluted and the barley usage rate was 10%. In addition, at that time, indigestible dextrin (pine fiber manufactured by Matsutani Chemical Co., Ltd.) 2 w / v% as water-soluble dietary fiber, neotame (Mirasui manufactured by DSP Gokyo Food & Chemical Co., Ltd.), acesulfame K (Kirin Kyowa) Foods Co., Ltd. Sanet) or Sucralose (Sakaegen FFI Co., Ltd. Sucralose) were added so as to have the contents shown in Table 2, respectively, and these were mixed. Samples according to 8-31 were produced. All of these samples were prepared with water containing carbon dioxide gas, and were made foamable with a gas pressure of 0.235 MPa. In addition, since the content of the purine body of commercially available 100% malt beer was about 11 mg / 100 mL, the content of the purine body of the sample in which the wheat extract was 0.4 g / 100 cm ³ was 1.1 mg / 100 ml. It became 100 mL.

  For each sample manufactured in this way, five well-trained professional panels scored independent points with a 5-step evaluation of 1 to 5 points according to the evaluation criteria described in the reference example, and the average The value was calculated. In Example 1, in each sample, the average value was 2.0 points or more in the evaluation of richness and sharpness, and the comprehensive evaluations were ◎ and ○ were judged to be effective (pass). In Table 2, no. Samples related to 8-31 neotame, acesulfame K, and sucralose (described as “type of high-intensity sweetener” in Table 2) and their contents (ppm), richness, sharpness, and comprehensive evaluation are described together did. In addition, comprehensive evaluation evaluated in accordance with the following evaluation criteria.

(Comprehensive evaluation)
(Double-circle): The balance as a beer taste drink was very excellent.
○: The balance as a beer-taste beverage was excellent.
X: The balance as a beer taste drink was bad.

  As shown in Table 2, no. Since the samples according to 9 to 15 had a neotame content of 0.25 to 1 ppm and contained water-soluble dietary fiber, it was confirmed that the richness was enhanced while maintaining sharpness. Moreover, the comprehensive evaluation also had a good result (Example).

  No. In the samples according to 18 to 20, the content of acesulfame K was 12 to 16 ppm and the water-soluble dietary fiber was contained, so that it was confirmed that the richness was enhanced while maintaining sharpness. Moreover, the comprehensive evaluation also had a good result (Example).

  No. Since the samples according to 24-26 have a sucralose content of 5-12 ppm and contain water-soluble dietary fiber, it was confirmed that the richness was enhanced while maintaining sharpness. Moreover, the comprehensive evaluation also had a good result (Example).

In contrast, no. The sample according to No. 8 has a neotame content of less than 0.25 ppm. In the samples according to 16 and 17, the content of acesulfame K was less than 12 ppm, and as a result, the balance as a beer-taste beverage was deteriorated as a result of being strongly felt (comparative example).
No. In the samples according to 21 to 23, since the content of acesulfame K exceeded 16 ppm, the sweetness became strong. Therefore, although the richness was enhanced, the sharpness of sweetness deteriorated and the evaluation of sharpness deteriorated (Comparative Example). Moreover, the tendency as the balance as a beer taste drink worsened was strong.
Similarly, no. Since the sucralose content exceeded 12 ppm, the samples according to 27-31 had increased sweetness. Therefore, although the richness was enhanced, the sharpness of sweetness deteriorated and the evaluation of sharpness deteriorated (Comparative Example). Moreover, the tendency as the balance as a beer taste drink worsened was strong.

[Example 2]
In Example 2, the alcohol content of 5% was examined. In addition, No. in which the outstanding effect was confirmed in Example 1. Similarly to the sample according to 19, in Example 2, the content of acesulfame K in the sample was 14 ppm. Specifically, the sample (No. 32) in Example 2 was produced as follows. No. In the sample according to No. 32, the concentration of the sample was adjusted so that the extract derived from wheat in the final product was 0.4 g / 100 cm ³ . That is, the concentration of the sample was adjusted so that the above-mentioned commercially available beer was diluted and the barley usage rate was 10%. Moreover, in that case, as a water-soluble dietary fiber, indigestible dextrin (Pine fiber made by Matsutani Chemical Co., Ltd.) 2 w / v%, acesulfame K (Sannet made by Kirin Kyowa Foods Co., Ltd.) 14 ppm, and an alcohol content of 5 The raw material alcohol was added so as to be 0.0%, and these were mixed. A sample according to 32 was produced. In addition, this sample was adjusted with water containing carbon dioxide gas, and was made foamable with a gas pressure of 0.235 MPa. And this No. The sample according to No. 32 was evaluated for richness, sharpness, and comprehensive evaluation in the same manner as described in Example 1. As a result, no. The sample concerning No. 32 is No. about richness, sharpness, and comprehensive evaluation. The same high evaluation as that of the sample according to 19 could be obtained (Example). That is, it was confirmed that even if the alcohol content is 5%, it is possible to provide a beer-taste beverage with enhanced richness while maintaining sharpness.

Example 3
In Example 3, the sample (No. 33) in Example 4 was used in the same manner as in Example 2 except that polydextrose (Laytes II manufactured by Danisco Japan Co., Ltd.) 2 w / v% was used as the water-soluble dietary fiber. Manufactured. And this No. About the sample which concerns on 33, as described in Example 1, the evaluation of richness, sharpness, and comprehensive evaluation was performed. As a result, no. The sample concerning No. 33 is No. about richness, sharpness, and comprehensive evaluation. The same high evaluation as that of the sample according to 19 could be obtained (Example). That is, it was confirmed that even when water-soluble dietary fibers other than indigestible dextrins, specifically polydextrose, is used, a beer-taste beverage with enhanced richness can be provided while maintaining sharpness.

S1 Pre-fermentation process S2 Fermentation process S3 Post-fermentation process

Claims (12)

The extract derived from wheat is 0.40 g / 100 cm ³ or less, contains water-soluble dietary fiber, and contains 0.25 to 1 ppm neotame, 12 to 16 ppm acesulfame potassium, or 5 to 12 ppm sucralose. A beer-taste beverage characterized by that.   The beer-taste beverage according to claim 1, wherein the content of the water-soluble dietary fiber is 0.5 to 4.0 w / v%.   The beer-taste beverage according to claim 1 or 2, wherein the water-soluble dietary fiber is at least one selected from among indigestible dextrin, polydextrose, and guar gum degradation product.   The beer-taste beverage according to any one of claims 1 to 3, wherein the alcohol content is 1 to 8%.   The beer-taste beverage according to any one of claims 1 to 4, which is effervescent.   The beer-taste beverage according to any one of claims 1 to 5, wherein the purine content is 1.1 mg / 100 mL or less. It is a manufacturing method of the beer taste drink which manufactures the beer taste drink according to claim 1,
At any stage during the production process, the wheat-derived raw material is contained so that the wheat-derived extract in the final product is 0.40 g / 100 cm ³ or less, the water-soluble dietary fiber is contained, and the final product contains Neotame is contained so that the content of 0.25 to 1 ppm, acesulfame potassium is contained so as to be 12 to 16 ppm, or sucralose is contained so as to be 5 to 12 ppm. A method for producing a beer-taste beverage.   Content of the said water-soluble dietary fiber is 0.5-4.0 w / v%, The manufacturing method of the beer taste drink of Claim 7 characterized by the above-mentioned.   The method for producing a beer-taste beverage according to claim 7 or 8, wherein the water-soluble dietary fiber is at least one selected from indigestible dextrin, polydextrose, and guar gum degradation product.   The method for producing a beer-taste beverage according to any one of claims 7 to 9, wherein an alcohol is added to adjust the alcohol content to 1 to 8%.   The method for producing a beer-taste beverage according to any one of claims 7 to 10, wherein foaming property is imparted.   The method for producing a beer-taste beverage according to any one of claims 7 to 11, wherein the purine content is 1.1 mg / 100 mL or less.

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