JP2021114929A - Beer taste beverage and method for producing the same - Google Patents

Abstract

To provide a beer taste beverage that achieves improvement in at least one selected from a gap feel of a taste, sourness with a clear aftertaste, and astringency with a voluminous feel, and a method for producing the same or the like.SOLUTION: A beer taste beverage contains Phellodendron and/or Phellodendron extract, a water-soluble soybean polysaccharide, and a soybean peptide. The content of the water-soluble soybean polysaccharide is 0.025-0.22 w/v%, and the content of the soybean peptide is 0.05-0.35 w/v%.SELECTED DRAWING: Figure 2

Description

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

A beer-taste beverage is a beverage having a beer-like flavor (beer-like flavor), and is a beer-taste alcoholic beverage that belongs to any of beer, sparkling liquor, other brewed liquor, or liqueur defined by the Liquor Tax Law, and non-beer-taste alcoholic beverages. Alcoholic beer-taste beverages are on sale.

In recent years, the development of a technology capable of obtaining a beverage having a beer-like flavor without using hops has also been promoted. For example, Patent Document 1 discloses a beer-taste beverage containing 0.3 to 5 ppm of quasin and / or 0.5 to 5 ppm of quinine as a beer-taste beverage having a beer-like bitterness and sharpness, and hops. Also disclosed is a configuration that is substantially free of the derived iso-alpha acid.

JP-A-2017-006077

However, the flavors required for beer-taste beverages are diverse, and even in beer-taste beverages that have a beer-like flavor without using hops, for example, a sense of difference in taste, a sharp acidity, and a voluminous astringency. There is room for further improvement in flavors such as taste.

Therefore, an object of the present invention is to provide a beer-taste beverage having one or more improved tastes selected from a taste difference, a sharp acidity, and a voluminous astringency, and a method for producing the same.

In order to solve the above problems, the present inventor has studied diligently, and by incorporating yellowfin and / or yellowfin extract in a beer-taste beverage, and further containing a predetermined amount of water-soluble soybean polysaccharide and soybean peptide, the above-mentioned problems. I found that I could solve it. That is, it contains kihada and / or kihada extract, water-soluble soybean polysaccharide, and soybean peptide, and the content of water-soluble soybean polysaccharide is 0.025 to 0.22 w / v%, soybean peptide. By using a beer-taste beverage having a content of 0.05 to 0.35 w / v%, one or more selected from the difference in taste, the soybean taste with a trailing edge, and the astringent taste with a voluminous feeling were improved. The present invention has been completed by finding that it is a beer-taste beverage.

That is, the present invention is the following (1) to (5).
(1) Contains kihada and / or kihada extract, water-soluble soybean polysaccharide, and soybean peptide, and the content of the water-soluble soybean polysaccharide is 0.025 to 0.22 w / v%. A beer-taste beverage having a soybean peptide content of 0.05 to 0.35 w / v%.
(2) The beer-taste beverage according to (1), wherein the content of the yellowfin and / or yellowfin extract is 0.005 to 0.1 w / v%.
(3) The beer-taste beverage according to (1) or (2), wherein the bitterness value (BU) is less than 5.
(4) A step of containing kihada and / or kihada extract, a step of containing 0.025 to 0.22 w / v% of water-soluble soybean polysaccharide, and 0.05 to 0.35 w / v% of soybean peptide. A method for producing a beer-taste beverage, which comprises a step of containing the mixture.
(5) In a beer-taste beverage, kihada and / or kihada extract is contained, the content of water-soluble soybean polysaccharide is 0.025 to 0.22 w / v%, and the content of soybean peptide is 0. 1.

According to the present invention, it is possible to provide a beer-taste beverage having one or more improved tastes selected from a taste difference, a sharp acidity, and a voluminous astringency.

It is the NIBEM value measurement result of the sample 1-11-5 in an Example. It is the NIBEM value measurement result of the sample 2-1 2-5 and the sample 3-1 in the example.

The present invention will be described.
The present invention contains kihada and / or kihada extract, water-soluble soybean polysaccharide, and soybean peptide, and the content of water-soluble soybean polysaccharide is 0.025 to 0.22 w / v%. Contains a beer-taste beverage having a soybean peptide content of 0.05 to 0.35 w / v% (hereinafter, may be referred to as "beer-taste beverage of the present invention"), and kihada and / or kihada extract. Production of beer-taste beverage including a step of containing 0.025 to 0.22 w / v% of water-soluble soybean polysaccharide and a step of containing 0.05 to 0.35 w / v% of soybean peptide. It is a method (hereinafter, it may be referred to as "a method for producing a beer-taste beverage according to the present invention").

First, the beer-taste beverage of the present invention will be described in detail.
In the present invention, the "beer-taste beverage" means a beverage having a beer-like flavor, that is, a beer-like flavor. Therefore, the "beer-taste beverage" of the present invention includes beer-like alcoholic beverages (beer, sparkling liquor, other brewed liquors, and liqueurs) defined by the Liquor Tax Law (Act No. 6 of 1952). Alcoholic beverages with the above-mentioned flavor, alcoholic beverages that do not belong to the above-mentioned effervescent liquors but have beer-like flavors (for example, non-effervescent alcoholic beverages), and soft drinks with beer-like flavors. (For example, non-alcoholic beer taste beverage) and the like are included.
When the beer-taste beverage of the present invention is an alcoholic beverage, it is a fermented beverage produced through an alcoholic fermentation step by yeast (a step in which yeast produces alcohol, which is a metabolite, from an organic substance such as sugar). It may be a non-fermented beverage produced without performing an alcoholic fermentation step in its production (for example, an alcoholic beverage produced by preparation using alcoholic beverages such as distilled liquor as a raw material). ..

The beer-taste beverage of the present invention contains yellowfin tuna and / or yellowfin tuna extract, which are bitter taste substances. Phellodendron amurensis is a deciduous tree of the genus Phellodendron amurense, also known as yellow skin, yellow phellodendron, or yellow kashiwa. be able to. The Kihada extract is an extract obtained by extracting from Kihada (for example, the bark of Kihada) using one or more selected from the group consisting of water, hot water, and ethanol as a solvent, and is an extract of the present invention. As the beer-taste beverage, this Kihada extract, a concentrate or a dried product from which at least a part of the solvent has been removed, a diluted product diluted with the above solvent, or the like can also be used. Further, a commercially available product or the like can be used, and for example, a yellowfin tuna and / or a yellowfin extract-containing raw material such as a fragrance may be used.
By containing this yellowfin and / or yellowfin extract, the beer-taste beverage of the present invention has a beer-specific bitterness without the use of hops.

Furthermore, the beer-taste beverage of the present invention contains 0.025 to 0.22 w / v% of water-soluble soybean polysaccharide. The water-soluble soybean polysaccharide is a water-soluble polysaccharide (dietary fiber) extracted from a soybean raw material such as okara under weakly acidic conditions, and is a kind of pectic polysaccharide. In the beer-taste beverage of the present invention, by setting the content of the water-soluble soybean polysaccharide to the total volume of 0.025 to 0.22 w / v%, the above-mentioned Kihada and / or Kihada extract, and the Kihada extract described later will be described later. By synergistic action with soybean peptides and the like, it is possible to improve one or more selected from a sense of difference in taste, a lingering acidity, and a voluminous astringency. Further, when the beer-taste beverage of the present invention is a sparkling beverage, the foam retention can be improved without increasing the viscosity of the beverage. For example, a sparkling beer-taste beverage having a NIBEM value of 75 sec or more as measured by the measuring method described in Examples described later can be used without using hops, and further, the NIBEM value is 85 sec or more. It can also be a sparkling beer-taste beverage.
The water-soluble soybean polysaccharide can be contained by using a commercially available product or the like.

In the beer-taste beverage of the present invention, the content of the water-soluble soybean polysaccharide is preferably 0.03 w / v% or more, more preferably 0.035 w / v% or more, and 0. It is more preferably 04 w / v% or more, further preferably 0.045 w / v%, and further preferably 0.05 w / v% or more. A beer-taste beverage having a more favorable taste difference, a sharp acidity, and a voluminous astringency can be obtained, and in the case of a sparkling beverage, the foam retention can be further improved. Is.

Further, in the beer-taste beverage of the present invention, the content of the water-soluble soybean polysaccharide is preferably 0.2 w / v% or less, more preferably 0.15 w / v% or less, still more preferably 0.12 w /. When it is v% or less, more preferably 0.1 w / v% or less, it is particularly preferable because it is possible to obtain a beer-taste beverage in which a feeling of difference in taste and an acidity with a trailing edge are more preferable.

The beer-taste beverage of the present invention further contains 0.05 to 0.35 w / v% of soybean peptide. Soybean peptide is a peptide obtained by enzymatic decomposition using soybean protein as a raw material. In the beer-taste beverage of the present invention, the above-mentioned yellowfin and / or yellowfin extract and water-soluble soybean polysaccharide are set by setting the content of soybean peptide to 0.05 to 0.35 w / v% based on the total volume. By synergistic action with and the like, it is possible to improve one or more selected from a sense of difference in taste, a soy taste with a trailing edge, and an astringent taste with a voluminous feel. Further, when the beer-taste beverage of the present invention is a sparkling beverage, the foam retention can be further improved by the synergistic action with the water-soluble soybean polysaccharide.
In addition, this soybean peptide can also be contained by using a commercially available product or the like.

Further, in the beer-taste beverage of the present invention, the content of the soybean peptide is preferably 0.06 w / v% or more, more preferably 0.07 w / v% or more, and 0.08 w / v. % Or more, more preferably 0.09 w / v%, and even more preferably 0.1 w / v% or more. Again, a beer-taste beverage with a more favorable taste difference, a sharp acidity, and a voluminous astringency can be obtained, and in the case of a sparkling beverage, it is combined with a water-soluble soybean polysaccharide. This is because the synergistic action can further improve the foam retention.

Further, in the beer-taste beverage of the present invention, the content of this soybean peptide is preferably 0.3 w / v% or less, more preferably 0.25 w / v% or less, still more preferably 0.22 w / v% or less. Further, it is more preferably 0.2 w / v% or less, because it is possible to obtain a beer-taste beverage in which a feeling of difference in taste and an acidity with a trailing edge are more preferable.

In the beer-taste beverage of the present invention having such a structure, the content of the above-mentioned yellowfin and / or yellowfin extract with respect to the total volume of the beer-taste beverage is preferably 0.003 w / v% or more, more preferably 0.003 w / v% or more. Is 0.005 w / v% or more, more preferably 0.008 w / v% or more, still more preferably 0.01 w / v% or more, still more preferably 0.015 w / v% or more, still more preferably 0.02 w / v. It may be% or more. Further, it is preferably 0.2 w / v% or less, more preferably 0.15 w / v% or less, still more preferably 0.13 w / v% or less, still more preferably 0.1 w / v% or less. good. When the content of yellowfin and / or yellowfin extract is in such a range, a beer-taste beverage in which the bitterness peculiar to beer and the like is more suitable can be obtained.
For example, as an example of a preferable range of the content of yellowfin and / or yellowfin extract in the beer-taste beverage of the present invention, a range of 0.005 w / v% or more and 0.1 w / v% or less can be mentioned.

The beer-taste beverage of the present invention, berberine _{(Berberine: C 20 H 18 NO} 4 +) preferably contains a. Berberine is a compound represented by the following formula (1), and Kihada contains this berberine as a main bitterness component.
The content of velverin in the beer-taste beverage of the present invention is preferably 0.0001 w / v or more, more preferably 0.0002 w / v or more, still more preferably 0.0003 w, as the content with respect to the total volume of the beer-taste beverage. / V or more, more preferably 0.0004 w / v or more, preferably 0.002 w / v or less, more preferably 0.0015 w / v or less, still more preferably 0.0012 w / v or less, further. It may be preferably 0.001 w / v or less.

In the beer-taste beverage of the present invention, the ratio of kihada and / or kihada extract to water-soluble soybean polysaccharide is the content of kihada and / or kihada extract (w / v%): water-soluble soybean polysaccharide. The sugar content (w / v%) is preferably 1: 0.8 to 8, more preferably 1: 1 to 6, and even more preferably 1: 1.5 to 4. This is because the balance between the difference in taste, the sour taste with a sharp edge, and the astringent taste with a voluminous feel becomes more preferable.

Further, in the beer-taste beverage of the present invention, the ratio of yellowfin and / or yellowfin extract to soybean peptide is the content of yellowfin and / or yellowfin tuna extract (w / v%): the content of soybean peptide (w). / V%) is preferably 1: 1 to 12, more preferably 1: 1.5 to 10, and even more preferably 1: 3 to 7. This is also because the balance between the difference in taste, the sour taste with a sharp edge, and the astringent taste with a voluminous feel becomes more preferable.

Further, in the beer-taste beverage of the present invention, the ratio of the water-soluble soybean polysaccharide to the soybean peptide is the content of the water-soluble soybean polysaccharide (w / v%): the content of the soybean peptide (w / v%). It is preferably 1: 1 to 8, more preferably 1: 1.2 to 5, and even more preferably 1: 1.5 to 4. This is also because the balance between the difference in taste, the sour taste with a trailing edge, and the astringent taste with a voluminous feel becomes more preferable.

Here, the content of the water-soluble soybean polysaccharide, the content of the soybean peptide, and the content of the yellowfin tuna and / or the yellowfin tuna extract in the beer-taste beverage of the present invention are all values calculated from the added amount. ..
The content of berberine in the beer-taste beverage of the present invention is a value measured based on the 17th revised Japanese Pharmacopoeia.

The beer-taste beverage of the present invention may contain a hop-derived component, but it is characterized by having a bitterness peculiar to beer even if it does not contain a hop-derived component due to the above-mentioned configuration. Is. For example, the beer-taste beverage of the present invention may have a bitterness value (BU) of less than 5, may be 4.5 or less, may be 4.0 or less, and may be 3.5 or less. It may be 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less. It may be 0.5 or less. This bitterness value can be adjusted according to the amount of hops used, the variety, the type, the timing of addition, and the like. Here, this bitterness value (BU) is "8.15 bitterness" of the revised BCOJ beer analysis method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], revised in 2013). It is a value measured by the method described in "Value".

When hops are used in the beer-taste beverage of the present invention, examples of the types of hops used include dried hops, hop pellets, and hop extracts. Further, the hop used may be a processed hop product such as low hop, hexa hop, tetra hop, or isometric hop extract. These may be used alone or in combination of two or more, and are not particularly limited.

In addition to the above-mentioned kihada and / or kihada extract, water-soluble soybean polysaccharide, and soybean peptide, the beer-taste beverage of the present invention contains wheat or wheat processed products, rice, corn, beans, fruits, and spices as raw materials. Etc. can be used arbitrarily. Further, in the case of producing a fermented beverage, sugar may be used as a raw material in order to promote alcoholic fermentation and the like. The "raw material" refers to all raw materials used in the production of the beer-taste beverage of the present invention other than water and hops.

Here, examples of the above-mentioned wheat include barley, wheat, rye, oat, oat, adlay, and pearl barley. Examples of the processed wheat product include wheat extract, malt, and malt extract. This wheat extract is obtained by extracting an extract containing sugar and nitrogen from wheat. In addition, malt is obtained by germinating wheat, roasting it, and then removing the roots. Then, the malt extract is obtained by extracting an extract containing sugar and nitrogen from malt. The beer-taste beverage of the present invention may have a structure that does not substantially contain malt-derived components, and may further have a structure that does not substantially contain components derived from wheat and processed wheat products. ..

Further, the beer-taste beverage of the present invention includes raw materials that can be usually blended in the beverage, such as acidulants, colorants, sweeteners, antioxidants, flavors, salts, etc., as long as the effects of the present invention are not significantly affected. May include. Examples of acidulants include phosphoric acid, lactic acid, sodium lactate, DL-malic acid, DL-malate sodium, citric acid, trisodium citrate, adipic acid, gluconodeltalactone, gluconic acid, potassium gluconate, and glucon. Sodium acid, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, sodium L-tartrate, glacial acetic acid, fumaric acid, monosodium fumarate, etc. Be done. Examples of the colorant include caramel color, gardenia pigment, fruit juice pigment, vegetable pigment, synthetic pigment and the like. Examples of the sweetener include a high-sweetness sweetener. Examples of the high-sweetness sweetener include neotame, acesulfam K, sucralose, saccharin, sodium saccharin, disodium lithyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, somatin, monellin, aspartame, and alitame. Examples of the antioxidant include vitamin C, vitamin E, polyphenol and the like. Examples of salts include salt (sodium chloride), acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like.
In addition, as long as it does not affect the effect of the present invention, it contains bitterness substances other than the above-mentioned yellowfin and / or yellowfin extract, dietary fiber other than water-soluble soybean polysaccharide, and peptides other than soybean peptide. May be good.

Further, the beer-taste beverage of the present invention may further contain any ingredient other than the above as long as it does not affect the effect of the present invention.

Further, the beer-taste beverage of the present invention may be an alcoholic beverage (beer-taste alcoholic beverage). The alcohol content in that case is not particularly limited, but as an example, the lower limit is 1 v / v% or more, more preferably 2 v / v% or more, still more preferably 3 v / v% or more, still more preferably 4 v / v% or more. More preferably 5 v / v% or more is shown, and the upper limit is preferably 20 v / v% or less, more preferably 15 v / v% or less, still more preferably 10 v / v% or less, still more preferably 9 v / v% or less, and further. It is preferably 8 v / v% or less, more preferably 7 v / v% or less, still more preferably 6 v / v% or less.
Alternatively, the beer-taste beverage of the present invention has an alcohol content of less than 1 v / v%, more preferably less than 0.5 v / v%, still more preferably less than 0.1 v / v%, still more preferably less than 0.05 v / v%. It may be a non-alcoholic beverage (non-alcoholic beer taste beverage).

Here, in the present invention, "alcohol content (v / v%)" is the revised BCОJ beer analysis method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], supplemented in 2013. It is a value measured by the method (8.3.6 alcoholizer method) described in "8.3 Alcohol" of the revised). And, in this invention, "alcohol" means ethanol.

The alcohol content of the beer-taste beverage of the present invention is determined by a method of controlling alcohol fermentation conditions in the manufacturing process, a method of adding various spirits (vodka, etc.), shochu, brandy, sparkling liquor, alcohol for brewing, etc. It can be adjusted by a method of distilling or diluting the fermentation broth.

Further, as described above, it is more preferable that the beer-taste beverage of the present invention is effervescent because it also exerts an effect of improving foam retention. Here, in the present invention, "foaming" means that the carbon dioxide gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm ² ) or more. The carbon dioxide gas pressure may be 0.294 MPa (3.0 kg / cm ² ) or less. The carbon dioxide gas may be produced by fermentation, or may be supplied by carbonated water or a carbonation (carbon dioxide gas press-fitting) step. The carbonation step may be performed in a batch system or continuously in an in-line system in which a carbon dioxide gas press-fitting system (carbonator) is incorporated in the piping line. Further, in this carbonation step, it is preferable to set the liquid temperature to 10 ° C. or lower (more preferably 4 ° C. or lower) in order to avoid the occurrence of forming (foam blowing).
The beer-taste beverage of the present invention may be a non-sparkling beer-taste beverage in which the carbon dioxide pressure at 20 ° C. is ^{less than 0.049 MPa (0.5 kg / cm 2).}

Next, a method for producing a beer-taste beverage according to the present invention will be described in detail.
The method for producing a beer-taste beverage according to the present invention includes a step of containing kihada and / or kihada extract, a step of containing 0.025 to 0.22 w / v% of water-soluble soybean polysaccharide, and 0 soybean peptide. Including the step of containing .05 to 0.35 w / v%, the other steps may be carried out according to a conventional method, and are not particularly limited. In addition, a step of keeping the content of yellowfin and / or yellowfin extract within a predetermined range may be further provided. Then, each of the above-mentioned steps may be performed by combining two or more steps in one step, or each step may be divided into two or more steps.

The method for producing a beer-taste beverage according to the present invention does not include a step of adding hops because it is possible to produce a beer-taste beverage having a bitter taste peculiar to beer by providing each of the above steps. You may. That is, the method for producing a beer-taste beverage according to the present invention may be configured not to include a step of adding hops.
Alternatively, even when the method for producing a beer-taste beverage according to the present invention includes a step of adding hops, a step of setting the bitterness value (BU) to less than 5 may be provided.

Further, in the method for producing a beer-taste beverage according to the present invention, by providing each of the above-mentioned steps, the beer has a bitter taste peculiar to beer, and has a taste difference, a sharp acidity, and a voluminous astringency. Since it is possible to produce a beer-taste beverage having an improved one or more selected from the taste, it is not necessary to use malt as a raw material.

As an example of the method for producing a beer-taste beverage according to the present invention, first, a preparation containing kihada and / or kihada extract, and a predetermined amount of water-soluble soybean polysaccharide and soybean peptide is prepared, and if necessary, hops. Derived ingredients are added to this formulation, and if necessary, the alcohol content is adjusted by adding spirits or low-malt beer, carbonated water is added, and the carbon dioxide pressure is adjusted by carbonation. Then, a filtration step (filter filtration, strainer filtration, etc.), a sterilization step (plate sterilization, etc.), etc. are performed, and finally, the content of water-soluble soybean polysaccharide containing kihada and / or kihada extract and A product in which the content of soybean peptide is within the above-mentioned range. Further, a container filling step of filling and sealing the product in a metal container such as aluminum or steel, a glass container, a PET bottle container, a paper container, a pouch (plastic pouch) container or the like may be performed. In particular, since it has a high blocking property against gas, moisture, light rays, etc. and can maintain the quality at room temperature for a long period of time, it is more preferable to have a structure in which the container is filled with a metal container and sealed.

As another example, first, as a pre-fermentation step, a preparation liquid (saccharification liquid) is prepared by a conventional method using malt, barley, etc., and if necessary, hops or the like is added to this preparation liquid. A method of boiling, removing the precipitate to obtain a pre-fermentation liquid, adding brewer's yeast to the pre-fermentation liquid, and performing an alcoholic fermentation step under predetermined conditions is shown. After alcoholic fermentation, as a post-fermentation step, kihada and / or kihada extract, a predetermined amount of water-soluble soybean polysaccharide and soybean peptide are added to the obtained fermented liquor, and further liquor storage (aging), filtration and the like are performed. Finally, the product contains kihada and / or kihada extract, and the content of the water-soluble soybean polysaccharide and the content of the soybean peptide are within the above-mentioned ranges. If this is also necessary, the alcohol content may be adjusted or the carbon dioxide gas pressure may be adjusted by adding spirits, low-malt beer, or the like or removing alcohol in the post-fermentation process. Similarly, in this case as well, a container filling step of filling the product in a metal container or the like and sealing the product may be performed.

In any of the above-mentioned production method examples, the addition of kihada and / or kihada extract, water-soluble soybean polysaccharide, and soybean peptide is added to other steps such as pre-fermentation steps (preparation step and boiling step). It is also possible in an alcohol fermentation process, an adjustment process of alcohol content and carbon dioxide gas pressure, an aging process, a filtration process, a sterilization process, and the like.

In the beer taste beverage, the present invention contains kihada and / or kihada extract, further, the content of water-soluble soybean polysaccharide is 0.025 to 0.22 w / v%, and the content of soybean peptide is set. It also provides one or more improvement methods selected from a taste difference in a beer-taste beverage, a soybean taste with a trailing edge, and a voluminous astringency, which is 0.05 to 0.35 w / v%. I can say.

Hereinafter, examples of the present invention will be described, but the present invention is not limited to the following examples, and various modifications can be made within the technical idea of the present invention.

<Preparation of beer-taste beverages and sensory evaluation>
First, Kihada extract, water-soluble soybean polysaccharide and soybean peptide are added to the base pure water so as to have the contents shown in the upper part of Table 1 below as the content of the final sample, and further, an acidulant and a caramel color. , And an antioxidant was added in a predetermined amount. Then, the carbon dioxide gas pressure was adjusted with carbonated water so as to be ^{2.2 kg / cm 2.} In this way, 10 kinds of effervescent non-alcoholic beer taste beverage samples (1-1-1-5, 2-1-2-5) shown in Table 1 below were prepared.
Further, a sparkling beer-taste alcoholic beverage sample (3-1) shown in Table 1 below was also prepared by the same method as above except that the alcohol content of the final sample was set to 5.0 v / v% by adding spirits. ..

Then, in each of the obtained samples, the evaluation criteria shown below were made by five panelists who were trained and had sensory discriminating ability for the difference in taste, the sour taste with a break, and the astringent taste with a voluminous feeling. Each sample was sensory evaluated using.

[Evaluation criteria for taste drop]
The taste difference in Sample 1-1 and Sample 2-1 is set to 1 (there is no taste difference), and Samples 1-2-1-5 are Sample 1-1 and Sample 2-2-2-5. And sample 3-1 is compared with sample 2-1 as 1 (no taste difference), 2 (slight taste difference), 3 (taste difference), 4 (more taste). The comparative sensory evaluation was performed on a scale of 5 (there is a feeling of difference in taste) and 5 (there is a feeling of difference in taste).

[Evaluation criteria for sour taste with a break]
The acidity with a trailing edge in Samples 1-1 and 2-1 is set to 1 (there is no acidity with a trailing edge), and Samples 1-2-1-5 are Sample 1-1 and Samples 2-2-2. In comparison with Sample 2-1 of -5 and Sample 3-1, 1 (no acidity with a trailing edge), 2 (slightly acidity with a trailing edge), and 3 (acidity with a trailing edge) Comparative sensory evaluation was performed on a scale of 4 (more sour with a trailing cut) and 5 (extremely sour with a trailing cut).

[Evaluation criteria for voluminous astringency]
The voluminous astringency in Samples 1-1 and 2-1 is 1 (no voluminous astringency), and Samples 1-2-1-5 are Sample 1-1 and Sample 2-2. ~ 2-5 and sample 3-1 are 1 (no voluminous astringency), 2 (slightly voluminous astringency), and 3 (voluminous) in comparison with sample 2-1. A comparative sensory evaluation was performed on a scale of 5 (having astringency), 4 (having a more voluminous astringency), and 5 (having an extremely voluminous astringency).

The sensory evaluation results (average evaluation values of 5 panelists) are shown in the lower part of Table 1 below.
From these results, it is found that the content of Kihada extract is contained, the content of water-soluble soybean polysaccharide is 0.025 to 0.1 w / v%, and the content of soybean peptide is 0.05 to 0.2 w / v. Samples 1-2 to 1-4, samples 2 to 2 to 2-4, and sample 3-1 which are v% have improved taste difference, sharp acidity, and voluminous astringency. In particular, it was revealed that the beer-taste beverage has a favorable taste difference.
In particular, Samples 1-3 to 1-4, Samples 2-3 to 2-4, and Sample 3-1 were all excellent in a sense of difference in taste, a sharp acidity, and a voluminous astringency. It was a beer-taste beverage.

Furthermore, the foam retention of each of the obtained samples was also measured and evaluated.
Specifically, "8.29. Awa NIBEM-T" of the revised BCOJ beer analysis method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], revised in 2013) The NIBEM value (time required for the foam surface to drop 3 cm from a predetermined position: sec) was measured twice for each sample by the method described in "Measuring method for foam retention", and the average value was calculated to obtain the foam retention. Was evaluated.

The results are shown in FIGS. 1 and 2. Here, FIG. 1 is a graph of the results of samples 1-1 to 1-5, and FIG. 2 is a graph of the results of samples 2-1 to 2-5 and 3-1. No data is shown for Sample 1-1 because its NIBEM value was below the lower limit of the measurable range of the apparatus used in the above method and numerical measurement could not be performed.
From these results, it is clear that the foam retention is further improved by increasing at least one selected from the content of the water-soluble soybean polysaccharide and the content of the soybean peptide in the beer-taste beverage having the above-mentioned composition. became.

Claims (5)

Containing yellowfin and / or yellowfin extract, water-soluble soybean polysaccharides, and soybean peptides,
The content of the water-soluble soybean polysaccharide is 0.025 to 0.22 w / v%, and the content is 0.025 to 0.22 w / v%.
The content of the soybean peptide is 0.05 to 0.35 w / v%.
Beer-taste beverage. The beer-taste beverage according to claim 1, wherein the content of the yellowfin and / or the yellowfin extract is 0.005 to 0.1 w / v%. The beer-taste beverage according to claim 1 or 2, wherein the bitterness value (BU) is less than 5. The process of containing yellowfin and / or yellowfin extract, and
A step of containing 0.025 to 0.22 w / v% of water-soluble soybean polysaccharide and
A step of containing 0.05 to 0.35 w / v% of soybean peptide, and
A method for producing a beer-taste beverage, including. In a beer-taste beverage, kihada and / or kihada extract is contained, the content of water-soluble soybean polysaccharide is 0.025 to 0.22 w / v%, and the content of soybean peptide is 0.05 to 0. One or more improvement methods selected from a sense of difference in taste, a lingering acidity, and a voluminous astringency in a beer-taste beverage, which comprises .35 w / v%.

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