JP2021061786A - Effervescent alcoholic beverage - Google Patents

Abstract

To provide an effervescent alcoholic beverage with a light color and light drinking comfort which has improved effervescence characteristics without compromising the palatability and in which the time for the effervescence to be maintained on the liquid surface is extended.SOLUTION: The present invention relates to an effervescent alcoholic beverage containing a whey protein and/or whey peptide and a beer yeast fermentation liquid, which has a chromaticity of 3.0° EBC or less. Preferably, the concentration of whey protein and/or whey peptide is 0.1 to 10 g/L, preferably a hop or a processed hop is contained, and more preferably iso α acid is contained. Further preferably, at least one component selected from the group consisting of alginate ester, collagen peptide, and soybean-derived dietary fiber is contained.SELECTED DRAWING: None

Description

The present invention relates to effervescent alcoholic beverages, and particularly to beverages containing effervescent brewed liquor.

Beer, which is a type of brewed liquor, is a beverage obtained by fermenting malt, hops, water, and the like as raw materials using brewer's yeast. Beer has malt aroma, fermented aroma and acidity, hop aroma and bitterness, and moderate alcohol stimulation, and is a beverage having excellent palatability. However, in recent years, there are some consumers who do not like the aroma of beer, which tends to give consumers the image of "heavyness and fullness", and the demand for beer with less aroma tends to increase. .. Further, in recent years, it has been desired to prepare various variations of beer-like sparkling beverages such as beer and low-malt beer so that consumers can make various selections according to the situations and tastes to be used. As described above, it is required to increase the choices of types of sparkling alcoholic beverages having a lighter taste and a refreshing taste as beer-like sparkling beverages such as beer and low-malt beer, or as a substitute for them.
From a health-conscious perspective, demand for low-calorie, low-carbohydrate beer-like sparkling beverages is also increasing. For example, by reducing the amount of raw materials used such as malt, the calorie and sugar content of beer-like sparkling beverages can be reduced. There is also growing demand for low-alcohol beer with reduced alcohol levels.

Here, in beer-like sparkling beverages such as beer and low-malt beer, major features not found in other alcoholic beverages are a complex taste due to fermentation of brewer's yeast and fine bubbles. Even for beer-like effervescent beverages such as light-tasting beer and low-malt beer, the bitterness stimulus derived from hops and its flavor cannot be disregarded as they bring a refreshing feeling like beer. As for foam, substances such as proteins and polyphenols obtained from malt, hops, etc. have a unique structure and have a unique performance of being generated and maintained, and forming similar foam in other alcoholic beverages is a normal production. The method is difficult. Foam in beer and beer-like effervescent beverages has a role as a lid, and the presence of foam can prevent carbon dioxide and flavor from being lost in the beverage. In addition, the presence of foam can prevent contact between the liquid portion of beer or beer-like sparkling beverage and air, prevent oxidation, and maintain the deliciousness. Therefore, in beer and beer-like sparkling beverages, it is desirable that the foam be kept for a long time.
In such a situation, for example, Patent Document 1 discloses a technique of using kiraya saponin, alginic acids, soybean polysaccharide, modified starch, wheat peptide and the like as a foaming component of an unfermented beer-taste alcoholic beverage. There is. However, the foaming component of Patent Document 1 used in beer-taste alcoholic beverages includes those having coloring property and those imparting aroma to beer-taste alcoholic beverages.

Further, Patent Document 2 discloses that whey is used as a fermenting material to provide a new type of fermented alcoholic beverage having a milk flavor with excellent transparency for the purpose of improving the flavor in brewed liquor. ..

Japanese Unexamined Patent Publication No. 2017-63726 Japanese Unexamined Patent Publication No. 2016-144410

The addition of beer-like foam to alcoholic beverages other than beer, especially brewed liquor and distilled liquor without foam, and ready-to-drink (RTD) has been rarely considered because of its low importance. However, there is a possibility that alcoholic beverages with beer functions other than the existing manufacturing method will be developed while it is required to prepare various variations so that consumers can select various types according to the situation and taste to be used. Can be considered.
Here, although there have been methods for imparting beer-like foam to alcoholic beverages, many of these methods are a phenomenon in which color or turbidity is generated in the beverage due to raw material origin, Maillard reaction, cloudiness, etc. during production. Can be seen. As long as it is a beer-like effervescent beverage having a general high malt aroma and fermented aroma and an amber appearance, there is no problem even if it is a coloring component like a conventional foaming component. However, since the color and turbidity of beer and beer-like sparkling beverages may remind us of a heavy taste and a feeling of fullness, the conventional foaming component is used in beer-like sparkling beverages having a light color. May not be suitable.
Therefore, it is an object of the present invention to extend the time during which foam can be maintained on the liquid surface in a sparkling alcoholic beverage having a light color and a light drinking comfort, having improved foam characteristics without impairing palatability. To do.

The present inventors have conducted various studies to solve the above problems, and have added whey protein to effervescent liquor (including beer and beer-like effervescent beverages) or alcoholic beverages containing a part of the effervescent liquor. And / or by adding a certain amount of whey peptide, it was discovered that beer-like foam can be imparted while suppressing coloring. So far, it has been known to use whey to produce fermented alcoholic beverages with a milky feel, but it is not known to use whey for the purpose of improving the foam of sparkling brewed liquor. Furthermore, the present inventors have also found that the foaming properties can be further improved by adding whey protein and / or whey peptide and hops or processed hops (including iso-alpha acid) to sparkling brewed liquor. ..
The present inventors have completed the present invention based on these discoveries.

That is, the present invention is as follows.
[1] A sparkling alcoholic beverage having a chromaticity of 3.0 ° EBC or less, which contains whey protein and / or whey peptide and a brewer's yeast fermented liquid.
[2] The effervescent alcoholic beverage according to the above [1], wherein the concentration of whey protein and / or whey peptide is 0.1 to 10 g / L.
[3] The effervescent alcoholic beverage according to the above [1] or [2], which contains a hop or a processed hop product.
[4] The effervescent alcoholic beverage according to any one of [1] to [3] above, which contains iso-alpha acid.
[5] The sparkling alcoholic beverage according to any one of [1] to [4] above, which is a beer-like sparkling beverage.
[6] The effervescent alcohol according to any one of [1] to [5] above, further containing at least one component selected from the group consisting of alginic acid ester, collagen peptide, and dietary fiber derived from soybean. Beverage.
[7] The effervescent alcoholic beverage according to any one of [1] to [6] above, wherein the brewer's yeast fermented liquid has a bitterness value of 5 to 40 BU and a NIBEM value of 100 seconds or more.
[8] The effervescent alcoholic beverage according to any one of [1] to [7] above, wherein the brewer's yeast fermented liquor has a concentration of amino nitrogen of 3.0 mg / 100 ml or less.
[9] (a) A step of preparing a pre-fermentation solution containing a carbon source and having a concentration of amino nitrogen of 3.0 mg / 100 ml or less; and (b) alcoholic fermentation of the pre-fermentation solution using brewer's yeast. Including the process of obtaining brewer's yeast fermented liquid
further,
Prior to step (b), the step of adding whey protein and / or whey peptide to the pre-fermentation solution; and / or
After step (b), the step of adding whey protein and / or whey peptide to the brewer's yeast fermented liquor is included.
A method for producing a sparkling alcoholic beverage having a color of 3.0 ° EBC or less, which contains whey protein and / or whey peptide and a brewer's yeast fermented liquid.
[10] A foam improving agent for effervescent alcoholic beverages, which comprises whey protein and / or whey peptide.

The present invention provides a sparkling alcoholic beverage having improved foaming properties while ensuring palatability by adding whey protein and / or whey peptide to brewed liquor.

<Happoshu alcoholic beverage>
The effervescent alcoholic beverage of the present invention means an alcoholic beverage containing carbon dioxide gas and produced through a fermentation step with yeast, particularly a fermentation step with brewer's yeast. The effervescent alcoholic beverage of the present invention contains a certain amount of whey protein and / or whey peptide. The concentration of whey protein and / or whey peptide in the effervescent alcoholic beverage is preferably 0.1 to 10 g / L, more preferably 0.5 to 10 g / L. If the concentration of whey protein and / or whey peptide exceeds 10 g / L, a peculiar milky odor may be imparted, which may impair the flavor of the effervescent alcoholic beverage, and the concentration is preferably less than 0.1 g / L. You may not get bubbles.
Whey protein and / or whey peptide are almost colorless when contained in effervescent alcoholic beverages at the concentrations used in the present invention. The inclusion of whey protein and / or whey peptide facilitates the formation of foam that exhibits the same amount, fineness and foam retention as beer when an alcoholic beverage is poured into a glass. This is because whey protein and / or whey peptide surrounds the carbon dioxide gas liberated from the liquid when the effervescent alcoholic beverage is poured into a glass, and the proteins are lined up on the surface of the bubble membrane, so that the foam is hard to break. It is thought that this is because. In the present invention, by using whey protein and / or whey peptide as a foam improving agent for a sparkling alcoholic beverage, the foam characteristics in the beverage can be improved. The foam characteristics referred to here refer to, for example, the fineness of foam when an alcoholic beverage is poured into a glass, the retention of foam, and the like. Foam retention means that the bubbles formed on the liquid surface are maintained for a long time without disappearing.
The whey protein and / or whey peptide used in the present invention is not particularly limited in its molecular weight, components, etc. as long as it is soluble at pH 3.0 to 4.5, and a general-purpose product should be used. Can be done.

The effervescent alcoholic beverage of the present invention has a chromaticity of 3.0 ° EBC or less, preferably 2.0 ° EBC or less, and more preferably 1.0 ° EBC or less. By having such a chromaticity, the effervescent alcoholic beverage of the present invention has a neat appearance to the consumer, and can be reminded of a light drinking comfort and a small amount of unpleasant taste. Further, in the effervescent alcoholic beverage of the present invention, in order to set the chromaticity to 3.0 ° EBC or less, it is preferable that the beverage contains almost no malt as a raw material. Here, the chromaticity can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method similar thereto. ° EBC is a unit of chromaticity in the analysis of beer, and the shade of beer color is measured numerically (visually measured by a comparator having nine glass disks of EBC chromaticity, or absorbance at a wavelength of 430 nm. It is calculated based on.).
The type of brewer's yeast used in the production of the effervescent alcoholic beverage of the present invention is not particularly limited, and either top-fermenting yeast or bottom-fermenting yeast can be used. Specifically, Saccharomyces cerevisiae, Saccharomyces pastorianus, and the like can be used.

The effervescent alcoholic beverage of the present invention means one containing 1% (v / v) or more of ethanol, preferably 1 to 10% (v / v), and 2 to 7% (v / v). v) is more preferable. In addition, "foaming (alcoholic) beverage" refers to a beverage containing carbon dioxide gas, and the carbon dioxide gas contained in the beverage is added later by blowing (carbonation) even if it is generated during fermentation. It may be the one that has been made. The carbon dioxide content of the effervescent alcoholic beverage in the present invention is not particularly limited, but is, for example, 1 gas volume or more, more preferably 2 gas volume or more.
Further, the effervescent alcoholic beverage of the present invention is preferably produced by undergoing a fermentation step with brewer's yeast in a state where hops or processed hop products are contained in the raw material. The hops used as a raw material may be raw hops, dried hops, or hop pellets. Further, the processed hop product used as a raw material may be a hop extract obtained by extracting a bitter taste component from hops. Further, it may be a processed hop product containing a component obtained by isohumuloneizing a bitter taste component in a hop such as isometric hop extract, tetrahydroisohumulone, and hexahydroisohumulone. By using hops or processed hops as a raw material, a sparkling beverage containing iso-alpha acid can be produced. In addition, it is considered that the polyphenols and iso-alpha acids contained in the hops reinforce the proteins surrounding the bubbles to stabilize the structure of the bubbles. Further, in the effervescent alcoholic beverage of the present invention, iso-alpha acid may be separately added after the fermentation step as, for example, isolated hops. In the effervescent alcoholic beverage of the present invention, the iso-alpha acid is preferably contained, for example, 5 to 40 mg / L, and more preferably 10 to 30 mg / L.

In addition, the effervescent alcoholic beverage of the present invention may further contain an alginic acid ester. The alginic acid ester refers to a derivative in which propylene glycol is ester-bonded to alginic acid, which is a natural polysaccharide. The compound name of the alginate ester is "alginate propylene glycol ester". The alginic acid ester is preferably contained in an amount such that the concentration in the alcoholic beverage is 3 to 15 mg / 100 ml. If the content of alginate ester is less than 3 mg / 100 ml, the contribution to foam characteristics (for example, improvement of foam fineness and foam retention) may be insufficient, and if it exceeds 15 mg / 100 ml, it may be used in beverages. There is a risk of thickening. The content of the alginate ester is preferably 5 to 13 mg / 100 ml, more preferably 7 to 11 mg / 100 ml.

In addition, the effervescent alcoholic beverage of the present invention may further contain a collagen peptide. Collagen peptide refers to a substance obtained by heating natural collagen to loosen it to obtain gelatin, and then decomposing gelatin with an enzyme or the like. Collagen peptide is easily soluble in water and is widely used in the fields of food and cosmetics. The collagen peptide is preferably contained in an amount such that the concentration in the alcoholic beverage is 40 to 120 mg / 100 ml. If the collagen peptide content is less than 40 mg / 100 ml, the contribution to foam characteristics (for example, improvement of foam fineness and foam retention) may be insufficient, and if it exceeds 120 mg / 100 ml, the beverage has a fishy odor. May occur. The content of the collagen peptide is preferably 50 to 100 mg / 100 ml, more preferably 60 to 80 mg / 100 ml.

In addition, the effervescent alcoholic beverage of the present invention may contain dietary fiber derived from soybeans. The soybean-derived dietary fiber is made from, for example, tofu, soymilk, and okara and defatted soybean meal (meal) obtained as by-products during the production of separated soybean protein, and is in an aqueous solution, preferably the isoelectric point of the soybean protein. Examples thereof include substances produced by a method of extracting in a weakly acidic region in the vicinity and at a high temperature to obtain an aqueous solution of dietary fiber by solid-liquid separation. The soybean-derived dietary fiber is preferably contained in an amount such that the concentration in the alcoholic beverage is 20 to 400 mg / 100 ml. If the content of soybean-derived dietary fiber is less than 20 mg / 100 ml, the contribution to foam characteristics (for example, improvement of foam fineness and foam retention) may be insufficient, and if it exceeds 400 mg / 100 ml, the beverage may be used. May generate a fishy odor. The content of the soybean-derived dietary fiber is preferably 30 to 300 mg / 100 ml, more preferably 50 to 200 mg / 100 ml.

Alginic acid ester, collagen peptide and dietary fiber derived from soybean become colorless infinitely when made into an alcoholic beverage at the concentration used in the present invention. By using these components in combination with whey protein and / or whey peptide, when an alcoholic beverage is poured into a glass, bubbles showing the same amount, fineness and foam retention as beer are likely to be formed.

The effervescent alcoholic beverage of the present invention preferably has a bitterness value of 5 to 40 BU, more preferably 10 to 30 BU. Here, in the present invention, the bitterness value (BU) is an index of bitterness given by a group of hop-derived substances containing isohumulone as a main component, and the bitterness value of beverages such as beer-like sparkling beverages is, for example. It can be measured by the EBC method (brewers association of Japan: BCOJ beer analysis method, 8.15 (2004)). Specifically, it is a value obtained by multiplying the absorbance at 275 nm measured with pure isooctane as a control by a constant (50) of the isooctane layer obtained by adding acid to the sample and then extracting with isooctane and centrifuging. ..

The effervescent alcoholic beverage of the present invention preferably has a NIBEM value of 100 seconds or longer, more preferably 150 seconds or longer. Here, in the present invention, the NIBEM value is a measurement of the decay rate of the poured foam by electrical conductivity, and is generally used for evaluating the foam retention of beer and the like. The NIBEM value of a beer-like sparkling beverage can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method similar thereto.

In the present invention, the "beer-like effervescent beverage" means a beverage reminiscent of beer in terms of flavor, regardless of the product name and labeling. In other words, a beer-like effervescent beverage (beer-like effervescent beverage) is equivalent to or equivalent to beer regardless of the alcohol content, the use of malt and hops, and the presence or absence of fermentation among effervescent beverages. It means a beverage having a similar flavor and texture, and having a high sense of thirst and drinkability. Specific examples of the beer-like sparkling beverage include beer, sparkling liquor made from malt, sparkling alcoholic beverage not using malt, and low alcohol sparkling beverage. In addition, liqueurs obtained by mixing a beverage produced by using malt or a material other than malt as a raw material and undergoing a fermentation step with an alcohol-containing distilled solution may be used. The alcohol-containing distillation solution is a solution containing alcohol obtained by a distillation operation, and may be, for example, alcohol for raw materials. Distillation of spirits, whiskey, brandy, wokka, lamb, tequila, gin, shochu, etc. Sake and the like can be used.
The effervescent alcoholic beverage of the present invention further includes, if necessary, the field of alcoholic beverages such as sweeteners, acidulants, vitamins, amino acids, water-soluble dietary fibers, flavors, stabilizers, emulsifiers and defoamers. You may use the additive usually used in the above.
When the effervescent alcoholic beverage of the present invention contains the brewer's yeast fermented liquid and the distilled liquor, the mixing ratio of the brewer's yeast fermented liquor and the distilled liquor can be appropriately adjusted in consideration of the desired flavor, for example, the alcohol concentration. The volume ratio in the state of being equally adjusted can be 1/9 to 9/1, preferably 2/8 to 8/2, and more preferably 4/6 to 6/4.
However, it is preferable that the above-mentioned distilled liquor and additives do not affect the flavor and appearance of the brewer's yeast fermented liquid.

<Beer yeast fermented liquid>
The brewer's yeast fermented liquor in the present invention preferably has an amino nitrogen concentration of 3.0 mg / 100 ml or less, preferably 2.0 mg / 100 ml or less, and more preferably 1.0 mg / 100 ml or less. As will be described later, since the brewer's yeast fermented liquid is obtained by fermenting a raw material having almost no nitrogen source, an unpleasant aroma such as a sulfur odor is suppressed, and the beer yeast fermented liquid has a light and refreshing aroma. The brewer's yeast fermented liquor contains 1-10% (v / v), preferably 2-8% (v / v), more preferably 4-6% (v / v) of ethanol. The brewer's yeast fermented liquid suppresses an unpleasant aroma and has a deep taste and drinkability derived from brewing.
The brewer's yeast fermented liquor has a chromaticity of 3.0 ° EBC or less, preferably 2.0 ° EBC or less, and more preferably 1.0 ° EBC or less. The chromaticity can be measured by the above-mentioned EBC (European Brewery Convention) Analytica-EBC standard method or a method similar thereto.

<Manufacturing method>
In order to produce the effervescent alcoholic beverage of the present invention, it is preferable to use a pre-fermentation liquid that satisfies the following conditions.
≪ (a) Step to prepare pre-fermentation liquid ≫
(Carbon source)
The pre-fermentation liquid used for producing the brewer's yeast fermentation liquid in the present invention contains a carbon source. As used herein, the carbon source refers to carbohydrates ingested by yeast during alcoholic fermentation. Carbon sources are generally monosaccharides, disaccharides and trisaccharides such as glucose, fructose, sucrose, maltose and maltotriose. Preferred carbon sources are glucose, maltose and sucrose. A more preferred carbon source is sucrose. The type of carbon source used may be single or multiple.
The pre-fermentation liquor may contain carbohydrates in addition to the carbon source. Examples of carbohydrates that may be contained in the pre-fermentation liquid include polysaccharides of tetrasaccharides or higher, oligosaccharides, starch decomposition products, dietary fiber and the like. These carbohydrates are not ingested by yeast during alcoholic fermentation and remain in the fermented liquor after alcoholic fermentation, enhancing the body and / or mouthfeel of the fermented liquor.
The amount of carbon source contained in the pre-fermentation liquid is appropriately determined in consideration of the ethanol concentration of the obtained alcoholic beverage. For example, the amount of carbon source contained in the pre-fermentation liquid is 2 to 20% (w / v), preferably 4 to 16% (w / v), and more preferably 8 to 12% (w / v). Set to.

(Amino nitrogen)
The pre-fermentation liquid used for producing the brewer's yeast fermentation liquid in the present invention preferably has an amino nitrogen concentration limited to 3.0 mg / 100 ml or less. When the amino nitrogen concentration of the pre-fermentation liquid is 3.0 to 10 mg / 100 ml, an unpleasant sulfur odor is likely to occur. The amino nitrogen concentration of the pre-fermentation solution is preferably less than 2.0 mg / 100 ml, more preferably 1.0 mg / 100 ml or less. The pre-fermentation solution does not have to contain amino nitrogen.
Amino acids that can be used in the pre-fermentation solution are specifically contained in starchy raw materials such as wheat, malt, tomoroshi, potato, rice, and soybean, yeast extract, and enzymatic decomposition products of proteins. Things etc. can be mentioned.
As a raw material for the pre-fermentation liquid, for example, an aqueous solution of a water-soluble carbohydrate is used. Specific examples of water-soluble carbohydrates include sugars, starch decomposition products, dietary fiber and the like. Spices, herbs, fruits and the like that do not substantially contain amino acids and proteins may also be used as raw materials for the purpose of imparting or improving flavor.
(work)
The above water-soluble carbohydrate is dissolved in drinking water, and if necessary, an amino acid-containing raw material is added. At that time, the type and amount of the raw materials used are adjusted so that the concentrations of the carbon source and the amino nitrogen satisfy the above conditions.
The resulting aqueous solution is boiled according to the methods and conditions commonly used in making beer. For example, the aqueous solution is transferred to a boiling pot, hops are added, and the mixture is boiled. Hops may be mixed at any stage from the start of boiling to the end of boiling. The boiled aqueous solution is transferred to a settling tank called a whirlpool to remove hop meals and insoluble matter generated by boiling, and then cooled to an appropriate fermentation temperature by a plate cooler. By the above boiling operation, a pre-fermentation liquid is obtained. At this time, a processed hop product may be added as appropriate.

≪ (b) Step to obtain brewer's yeast fermented liquid by alcoholic fermentation of pre-fermentation liquid≫
The pre-fermentation liquid is fermented. The fermentation operation may be carried out according to a conventional method. For example, brewer's yeast is inoculated into a cooled saccharified solution, transferred to a fermentation tank, and fermented. The type of yeast to be ingested in the pre-fermentation solution is selected in consideration of the desired flavor.
The amount of yeast to be inoculated into the pre-fermentation solution is adjusted according to the fermentation conditions and the like, but 5 × 106 to 50 × 106, preferably 10 × 106 to 45 × 106, and more preferably 15 × 106 to 1 ml of the pre-fermentation solution. It is selected from a range of 40 x 106.
The fermentation temperature is adjusted according to fermentation conditions and the like, but is selected from the range of 0 to 25 ° C, preferably 5 to 20 ° C, and more preferably 10 to 15 ° C. The aroma of the obtained brewer's yeast fermentation broth increases as the fermentation temperature increases. If the fermentation temperature exceeds 25 ° C, fermentation may not proceed normally depending on the type of yeast used.
The fermentation period varies depending on the fermentation conditions, but is selected from the range of 1 to 20 days, preferably 2 to 10 days, more preferably 3 to 6 days.
Further, as a aging step, the obtained fermented liquor is aged in a liquor storage tank and stored and stabilized under a low temperature condition of about 0 ° C. Next, as a filtration step, yeast and the like are removed by filtering the fermented liquid after aging to obtain a brewer's yeast fermented liquid. Since the amino nitrogen contained in the pre-fermentation liquid is assimilated by yeast, the amino nitrogen concentration in the brewer's yeast fermentation liquid does not exceed the amino nitrogen concentration in the pre-fermentation liquid. The amino nitrogen concentration can be measured, for example, by the ninhydrin method (Brewers Association of Japan: BCOJ Beer Analysis Method, 8.18 (2004)).

<< Step of adding whey protein and / or whey peptide >>
In order to produce the effervescent alcoholic beverage of the present invention, whey protein and / or whey peptide is added to the pre-fermentation solution before the step (b), or the brewer's yeast fermented solution is added after the step (b). It is necessary to add whey protein and / or whey peptide to. The amount of whey protein and / or whey peptide added can be appropriately adjusted so as to be the content of whey protein and / or whey peptide in the above-mentioned effervescent alcoholic beverage. Even if whey protein and / or whey peptide is contained in the pre-fermentation liquid and fermented, the effect on foam characteristics can be obtained, but from the viewpoint of ease of adjustment, whey protein and / or whey in the fermented brewer's yeast liquid. It is more preferable to add the peptide.
≪Other processes≫
In the process for producing the effervescent alcoholic beverage of the present invention, a processed hop product, iso-alpha acid, alginic acid ester, collagen peptide, and soybean-derived dietary fiber may be added as appropriate. The time of addition is not particularly limited, but from the viewpoint of ease of adjustment, it is more preferable to appropriately add these components to the obtained brewer's yeast fermented liquor.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
[Test method]
The brewer's yeast fermented liquid (hereinafter, also referred to as a reference product (control)) obtained in the following control example and the effervescent alcoholic beverage (hereinafter, also referred to as a test product) obtained in each Example / Comparative Example were subjected to 20 ° C. It was cooled to and tested.
≪Evaluation of foam retention≫
The standard product and the test product were poured into a standard glass (inner diameter 60 mm, height 120 mm) used in the foam retention measurement method using NIBEM-T (Brewing Society of Japan, Vol. 103, No. 11, p872-874). .. The foaming state of the foam generated on the top of the glass was visually evaluated by four well-trained beer specialist panelists.
≪Evaluation of chromaticity≫
It was measured by the Analytica-EBC standard method of EBC (European Brewery Convention).
≪Evaluation of milk feeling≫
For the flavor of each test product, four well-trained beer panelists evaluated the strength of the milky feel when compared to the controls. Then, the average of the scores of the four panelists was calculated. The evaluation criteria were as follows, with a five-point evaluation.
(Milk feeling)
5: Very strong 4: Strong 3: Somewhat strong 2: Somewhat weak 1: Weak

[Control example]
By adding sucrose to drinking water, a sugar solution having an extract (sugar content) concentration of 12% (w / w) was prepared. A predetermined amount of hops was added to the obtained sugar solution, and then the mixture was boiled. Next, the sugar solution was transferred to a settling tank to separate and remove the precipitate, which was then cooled to about 8 ° C., and the obtained liquid was used as a pre-fermentation solution. The pre-fermentation solution was added to a 200 L fermenter, bottom-fermented brewer's yeast was inoculated to a concentration of 30 × 106 cells / ml, and alcohol fermentation was carried out at 10 ° C. for 7 days. The obtained brewer's yeast fermented liquor had a bitterness value of 16 BU and an alcohol concentration of 5%. The amino nitrogen concentration of the obtained brewer's yeast fermented liquor was measured by the ninhydrin method (Beer Sake Brewing Association: BCOJ Beer Analysis Method, 8.18 (2004)) and found to be 0.1 mg / 100 ml.
The obtained brewer's yeast fermented liquor was used as a reference product (control).

[Examples 1 to 5]
Each concentration shown in Table 1 (0.1 g / L, 0.5 g / L, 2.5 g / L, 5 g / L, 10 g / L, respectively) with respect to the reference product (brewer's yeast fermented liquid) of the control example. Whey protein (manufactured by AGROPUR Co., Ltd.) was added so as to complete the effervescent alcoholic beverages (test products) according to Examples 1 to 5. The results are shown in Table 1.

[Reference example]
Whey protein (manufactured by AGROPUR) was added to the reference product (brewer's yeast fermented liquid) of the control example so as to have the concentration (20 g / L) shown in Table 1, and the effervescent alcoholic beverage according to the reference example (manufactured by AGROPUR). Test product) was completed. The results are shown in Table 1.
[Comparative Example 1]
Collagen peptide (manufactured by Nitta Gelatin Co., Ltd.) was added to the reference product (brewer's yeast fermented liquid) of the control example so as to have a concentration of 1.2 g / L, and the concentration was adjusted to 0.15 g / L. Alginic acid ester (manufactured by Kimika Co., Ltd.) was added so as to complete the test product according to Comparative Example 1. The results are shown in Table 1.
[Comparative Example 2]
Collagen peptide (manufactured by Nitta Gelatin Co., Ltd.) was added to the reference product (brewer's yeast fermented liquid) of the control example so as to have a concentration of 2.4 g / L, and the concentration was adjusted to 0.3 g / L. Alginic acid ester (manufactured by Kimika Co., Ltd.) was added so as to complete the test product according to Comparative Example 2. The results are shown in Table 1.

From the results in Table 1, it was shown that by adding whey protein to the brewer's yeast fermented liquor at a concentration of 0.1 to 10 g / L, coloring was suppressed, palatability was ensured, and foam characteristics were improved. It was. On the other hand, it was shown that when whey protein was added to the brewer's yeast fermented liquor at a concentration of 20 g / L, the foam retention was improved, but the milky feeling could be strengthened. Although the method using alginate ester and collagen peptide was effective in improving foam retention, the effect of improving foam characteristics was lower than in Examples 1 to 5.

[Examples 6 to 10]
Each concentration shown in Table 2 (0.1 g / L, 0.5 g / L, 2.5 g / L, 5 g / L, 10 g / L, respectively) with respect to the reference product (brewer's yeast fermented liquid) of the control example. Whey protein (manufactured by AGROPUR Co., Ltd.) is added so as to become, and collagen peptide (manufactured by Nitta Gelatin Co., Ltd.) is added 1.2 g / L each and alginate ester (manufactured by Kimika Co., Ltd.) is 0.15 g / L each. Addition was added to complete the test products according to each of Examples 6 to 10. The results are shown in Table 2.

From the results in Table 2, the NIBEM value was increased by further adding collagen peptide and alginate ester to whey protein. More specifically, when Examples 1 and 6, Examples 2 and 7, Examples 3 and 8, Examples 4 and 9, and Examples 5 and 10, respectively, are compared, a collagen peptide and alginate ester addition group is used. (That is, Examples 6 to 10) had a higher NIBEM value. Therefore, it was shown that the foam characteristics were further improved.

[Examples 11 to 15]
Each concentration shown in Table 3 (0.1 g / L, 0.5 g / L, 2.5 g / L, 5 g / L, 10 g / L, respectively) with respect to the reference product (brewer's yeast fermented liquid) of the control example. Whey protein (manufactured by AGROPUR Co., Ltd.) was added so as to be, and 30 mg / L of isolated hop (manufactured by Hop Steiner Co., Ltd.) was further added to complete the test products according to each Examples 11 to 15. The results are shown in Table 3.
[Comparative Examples 3 to 5]
Isolate hops (manufactured by Hop Steiner) are added to the reference product (brewer's yeast fermented liquid) of the control example so as to have the respective concentrations (30 mg / L, 60 mg / L, 120 mg / L, respectively) shown in Table 3. Addition was added to complete the test products according to each of Comparative Examples 3 to 5. The results are shown in Table 3.

From the results in Table 3, the foam retention effect was hardly improved only by adding isolated hops, but by adding it together with whey protein, coloring was suppressed, palatability was guaranteed, and foam characteristics were improved at the same time. did. On the other hand, when Examples 1 and 11, Examples 2 and 12, Examples 3 and 13, Examples 4 and 14, and Examples 5 and 15, respectively, are compared, the isolated hop addition group (that is, Examples 11 to 11). 15) had a higher NIBEM value. Therefore, it was shown that the foam characteristics were further improved.

[Examples 16 to 20]
Each concentration shown in Table 4 (0.1 g / L, 0.5 g / L, 2.5 g / L, 5 g / L, 10 g / L, respectively) with respect to the reference product (brewer's yeast fermented liquid) of the control example. Whey protein (manufactured by AGROPUR Co., Ltd.) was added so as to be, and 0.03 g / L of soybean dietary fiber (manufactured by Fuji Oil Co., Ltd.) was further added to complete the test products according to Examples 16 to 20. I let you. The results are shown in Table 4.
[Comparative Examples 6 to 8]
Soybean dietary fiber (0.03 mg / L, 0.1 g / L, 0.2 mg / L, respectively) as shown in Table 4 with respect to the reference product (brewer's yeast fermented liquid) of the control example. Fuji Oil Co., Ltd.) was added to complete the test products according to each of Comparative Examples 6 to 8. The results are shown in Table 4.
[Comparative Example 9]
Collagen peptide (manufactured by Nitta Gelatin Co., Ltd.) (1.2 g / L) and alginate ester (manufactured by Kimika Co., Ltd.) so as to have the concentrations shown in Table 4 with respect to the standard product (brewer's yeast fermented liquid) of the control example. ) (0.15 g / L), soybean dietary fiber (manufactured by Fuji Oil Co., Ltd.) (0.03 g / L), and isolated hop (manufactured by Hop Steiner) (30 mg / L) were added, and Comparative Example 9 The test product related to the above was completed. The results are shown in Table 4.

From the results in Table 4, the addition of soybean dietary fiber did not improve the foam-holding effect, but the addition with whey protein simultaneously achieved suppression of coloring, assurance of palatability, and improvement of foam characteristics. did. On the other hand, when collagen peptide, alginate ester and soybean dietary fiber were added without adding whey protein, the improvement in foam retention effect was limited. When Examples 1 and 16, Examples 2 and 17, Examples 3 and 18, Examples 4 and 19, and Examples 5 and 20, respectively, were compared, soybean dietary fiber addition groups (that is, Examples 16 to 16 to 20) were compared. 20) had a higher NIBEM value. Therefore, it was shown that the foam characteristics were further improved.

Claims (10)

A sparkling alcoholic beverage having a chromaticity of 3.0 ° EBC or less, which contains whey protein and / or whey peptide and a brewer's yeast fermented liquid. The effervescent alcoholic beverage according to claim 1, wherein the concentration of whey protein and / or whey peptide is 0.1 to 10 g / L. The effervescent alcoholic beverage according to claim 1 or 2, which contains hops or processed hops. The effervescent alcoholic beverage according to any one of claims 1 to 3, which contains an iso-alpha acid. The sparkling alcoholic beverage according to any one of claims 1 to 4, which is a beer-like sparkling beverage. The effervescent alcoholic beverage according to any one of claims 1 to 5, further comprising at least one component selected from the group consisting of alginic acid ester, collagen peptide, and soybean-derived dietary fiber. The effervescent alcoholic beverage according to any one of claims 1 to 6, wherein the brewer's yeast fermented liquid has a bitterness value of 5 to 40 BU and a NIBEM value of 100 seconds or more. The effervescent alcoholic beverage according to any one of claims 1 to 7, wherein the brewer's yeast fermented liquid has a concentration of amino nitrogen of 3.0 mg / 100 ml or less. (A) A step of preparing a pre-fermentation solution containing a carbon source and having a concentration of amino nitrogen of 3.0 mg / 100 ml or less; and (b) Alcohol fermentation of the pre-fermentation solution using brewer's yeast to brewer's yeast. Including the step of obtaining the fermentation broth
further,
Prior to step (b), the step of adding whey protein and / or whey peptide to the pre-fermentation solution; and / or
After step (b), the step of adding whey protein and / or whey peptide to the brewer's yeast fermented liquor is included.
A method for producing a sparkling alcoholic beverage having a color of 3.0 ° EBC or less, which contains whey protein and / or whey peptide and a brewer's yeast fermented liquid. A foam improver for effervescent alcoholic beverages, including whey protein and / or whey peptide.