JP2022009718A - Beer taste beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beer taste beverage having rich taste and improved sharpness.

SOLUTION: A beer taste beverage according to the present invention contains water-soluble dietary fiber and 7 to 23 ppm of iso-α-acid. The beer taste beverage according to the present invention is contained in a container, and the extract content derived from barley may be 0.40 g/100 cm³ or less. The beer taste beverage according to the present invention can be produced by containing a barley-derived raw material so that the extract content derived from barley in the final product is 0.40 g/100 cm³ or less, containing the water-soluble dietary fiber, and containing the iso-α-acid so that the content thereof in the final product is 7 to 23 ppm.

SELECTED DRAWING: None

COPYRIGHT: (C)2022,JPO&INPIT

Description

The present invention relates to a beer-taste beverage.

In recent years, the consumption of beer-taste beverages has increased due to the diversification of consumer tastes and values and the fact that purchase costs can be kept low. Patent Documents 1 to 3 are available as background techniques for beer-taste beverages and methods for producing them.

Patent Document 1 discloses a method for producing alcoholic beverages, which comprises using yeast-resistant water-soluble dietary fiber as an auxiliary raw material in producing alcoholic beverages.
Patent Document 2 discloses a method for producing a fermented beverage, which comprises adding an auxiliary raw material containing water-soluble dietary fiber after the fermentation step in producing the fermented beverage.
Patent Document 3 describes a low-calorie beer-flavored alcohol having an excellent balance of flavor and body feeling, which is characterized by adding an auxiliary material containing water-soluble dietary fiber and non-fermentable sugar in the production of a beer-flavored alcoholic beverage. A method for producing a beverage is disclosed.

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

Japanese Unexamined Patent Publication No. 8-249 JP-A-2007-6782 Japanese Unexamined Patent Publication No. 2009-142233

Beer using wheat and beer-taste beverages generally have a deeper, deeper, more expansive and deeper flavor as the wheat usage rate increases, and a refreshing taste as the wheat usage rate decreases. Is known for. Further, the higher the wheat usage rate, the higher the wheat-derived extract content, and the lower the wheat usage rate, the lower the wheat-derived extract content tends to be.

As a result of the study by the present inventor, Patent Document 1 to beer-taste beverages having a low wheat usage rate such that the wheat usage rate is less than 50% (that is, beer-taste beverages having a low extract content and a refreshing taste). When the technique 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 found out. In addition, in this specification, sharpness means refreshing and refreshing aftertaste.

The present invention has been made in view of the above problems, and an object of the present invention is to provide a beer-taste beverage having richness and improved sharpness.

The present invention that solves the above problems has the following configurations.
(1) A beer-taste beverage in a container, characterized in that the extract content derived from wheat is 0.40 g / 100 cm ³ or less, contains water-soluble dietary fiber, and contains 7 to 23 ppm of iso-alpha acid.

According to the present invention, it is possible to provide a beer-taste beverage having richness and improved sharpness.

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

Hereinafter, embodiments (embodiments) for carrying out the beer-taste beverage and the method for producing the beer-taste beverage according to the present invention will be described in detail.

(Beer taste beverage)
The beer-taste beverage according to the embodiment of the present invention has a wheat-derived extract content of 0.40 g / 100 cm ³ or less, and contains water-soluble dietary fiber (sometimes simply referred to as dietary fiber) at 7 to 23 ppm. Contains iso-α acid.

The beer-taste beverage is also referred to as a beer-like (wind) beverage, and refers to a beverage that has a beer-like taste, that is, a beverage that gives the drinker the feeling of drinking beer. Beer-taste beverages have an alcohol content of less than 1 volume / volume% (also referred to as "v / v%" or, generally simply "%") (beer-taste non-alcoholic beverages and non-alcoholic beverages). Some are also called beer-taste beverages) and others have an alcohol content of 1% or more (also called beer-taste alcoholic beverages).

When the alcohol content of the beer-taste beverage according to the present embodiment is less than 1%, the beer-taste beverage containing 0.00% alcohol content (called a beer-taste completely alcohol-free beverage) is also included. Is done.
When the beer-taste beverage according to the present embodiment contains alcohol, the alcohol content is preferably 1 to 8%, and more preferably 3 to 7%, for example. The alcohol content is not limited to this range, and may be more than 8%. In the present specification, alcohol means ethanol unless otherwise specified.

(Extract from wheat)
In the present embodiment, the wheat-derived extract content is 0.40 g / 100 cm ³ or less. The extract content refers to a non-volatile solid content composed of sugar (carbohydrate), protein, amino acid, bitterness, non-volatile organic acid, mineral, polyphenol, pigment component and the like. When the extract content derived from wheat exceeds 0.40 g / 100 cm ³ , it means that the wheat usage rate is high. In other words, since it is a beer-taste beverage with a deep taste, a strong flavor, and a strong flavor, even if it contains water-soluble dietary fiber, it does not have a great effect on richness and sharpness. Therefore, when the wheat-derived extract content exceeds 0.40 g / 100 cm ³ , the significance of improving the sharpness is diminished by defining the content of iso-alpha acid as described later. Therefore, as described above, the wheat-derived extract content was restricted to 0.40 g / 100 cm ³ or less.

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

The extract content is the value calculated by measuring the specific gravity (sake degree) and alcohol content in accordance with the analysis method prescribed by the National Tax Agency of Japan, that is, the gram of the non-volatile component contained in the original volume of 100 cubic centimeters at a temperature of 15 ° C. It is preferably determined by the number (g / 100 cm ³ ).

The method of reducing the wort-derived extract content to 0.40 g / 100 cm ³ or less is not particularly limited, but for example, the amount of wort used is 1/5 to 1/10 when producing general beer. The wort (pre-fermentation liquid) is produced by limiting it to, and the wort is alcohol-fermented, or the wort is produced by the amount of wort used to produce general beer, and the wort is alcohol-fermented. After that, this may be diluted so as to be the above-mentioned wort-derived extract.

The wheat-derived extract may be any as long as it is derived from wheat, and the form of the raw material (wheat-derived raw material) does not matter. Examples of the form of the wheat-derived raw material include wheat, malt and extracts thereof, and these can be used alone or in combination of two or more.
Wheat, malt and extracts thereof can be obtained by appropriately processing barley, wheat, rye, swallow and the like, respectively. These wheats have a great influence on the taste and aroma of beer-taste beverages, and in the case of alcoholic fermentation, they also serve as a nitrogen source and a carbon source that can be assimilated by yeast.

The wheat used as a raw material derived from wheat refers to those that do not germinate barley, wheat, rye, swallow, etc., and may be threshed, or the grains are crushed to an appropriate size or the like as they are. Can be used in.
Malt used as a raw material derived from wheat refers to barley, wheat, rye, swallow, etc. germinated under predetermined conditions, and may be used in a germinated state or in a state where the malt is crushed to an appropriate size. can.
The wheat or malt-derived extract used as a wheat-derived raw material refers to a malt or malt extracted from a predetermined component using water and / or an organic solvent and then concentrated.
Each of the above-mentioned wheats can be roasted and used according to the needs of consumers. The roasting of wheat can be arbitrarily performed by appropriately adjusting the roasting conditions of the wheat.

In the present embodiment, in addition to the alcohol obtained by fermenting wheat, alcohol can be further added if necessary. The alcohol to be added may be any alcohol that is drinkable, and the type, manufacturing method, raw material, etc. are not limited. For example, various spirits such as shochu, brandy, vodka, alcohol for raw materials, and the like can be added by one type or a combination of two or more types. Needless to say, when the concentration of alcohol obtained by fermenting wheat is high, it can be diluted to a desired alcohol content.

(Water-soluble dietary fiber)
Water-soluble dietary fiber refers to a total of high-molecular components mainly composed of polysaccharides in foods that are not digested by human digestive enzymes and is water-soluble (Ayano, Japan Food Science, 12, 27-37). 1988)). Water-soluble dietary fiber has been found to have useful effects such as intestinal regulation and suppression of blood glucose elevation. In the present embodiment, the beer-taste beverage is enriched by containing water-soluble dietary fiber.

As the water-soluble dietary fiber, for example, at least one selected from indigestible dextrin, polydextrose and guar gum decomposition products can be used, but the water-soluble dietary fiber is not limited thereto. As the water-soluble dietary fiber, for example, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan and the like can be used in addition to those described above. Among these, indigestible dextrin and polydextrose can be preferably used as the water-soluble dietary fiber, as shown in Examples described later.

Indigestible dextrin has a component that is produced by hydrolysis and thermal decomposition of starch and is 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.
Guar gum decomposition products can be produced by enzymatically decomposing guar beans.
Commercially available indigestible dextrins include, for example, fiber sol and pine fiber manufactured by Matsutani Chemical Industry Co., Ltd., and polydextrose includes, for example, Lites II manufactured by Danisco Japan Co., Ltd. ..

The content of the water-soluble dietary fiber may be a concentration sufficient to add richness to the beer-taste beverage, and is not particularly limited, but is, for example, more than 0 w / v% and 4.0 w / v% or less. It is preferably 0.5 to 4.0 w / v%, and more preferably 0.5 to 4.0 w / v%.

(Iso α acid)
In this embodiment, the content of iso-alpha acid is 7 to 23 ppm. By containing iso-alpha acid in this numerical range, it is possible to improve the sharpness of beer-taste beverages, that is, to improve the sharpness. When the content of iso-alpha acid is less than 7 ppm, the content of iso-alpha acid is too small, so that the effect of improving the sharpness of the beer-taste beverage cannot be expected. On the other hand, when the content of iso-alpha acid exceeds 23 ppm, the bitterness becomes too strong because the content of iso-alpha acid is too high. Therefore, the sharpness of the bitterness becomes worse and it becomes unsuitable as a beer-taste beverage. The content of iso-alpha acid is preferably 10 to 20 ppm. The content of iso-alpha acid contained in beer-taste beverages is, for example, the 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), published on April 1, 1996). It can be measured by the method described in 8.25 Iso-alpha acid-HPLC method.

Iso-alpha acid is isomerized by boiling α-acid, which is a bitter taste component contained in hops, in the brewing process. Examples of the α acid include humulone, adhumulone, cohumulone, posthumulone, and prehumulone. Examples of the iso-alpha acid obtained by isomerizing these include isomerized ones of the above-mentioned substances, and examples thereof include cis-isohumulone and trans-isohumulone. The content of the iso-alpha acid can be adjusted by changing the time for boiling the hops containing the α-acid and the amount of the hops added.

The content of iso-alpha acid may be as long as the content contained in the final product is in the range of 7 to 23 ppm, and its origin does not matter. That is, regardless of whether the content is derived from a raw material such as hops or added as an optional additive material, the content in the final product may be within the above range.

The method of adding hops is not particularly limited, and examples of the method of adding hops include kettle hopping, late hopping, and dry hopping. Here, kettle hopping means that hops are added while the pre-fermentation liquid (wort) is being boiled, and late hopping means that hops are added just before the end of boiling.

In addition, the iso-alpha acid added as an optional additive material is contained in hop pellets that have been crushed in advance and processed into pellets, or by sieving lupulin grains in advance during such processing and concentrating containing a large amount of lupulin. Examples thereof include those contained in hop pellets, and those contained in hop extracts obtained by extracting the bitterness of lupulin, essential oils, and the like. Further, those contained in processed hop products such as low hop, hexa hop, and tetra hop can also be applied. In addition, lupulin is a yellow particle contained in a hop flower, and contains a large amount of α-acid.

The beer-taste beverage according to the present embodiment is preferably effervescent, but can also 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. It means that it is less than 049 MPa (0.5 kg / cm ² ).

In the beer-taste beverage according to the present embodiment, colorants, sweeteners, high-sweetness sweeteners, antioxidants, flavors, acidulants, salts, etc., which are usually blended as beverages as long as the desired effect of the present invention is not impaired. Etc. (These may be simply referred to as optional additive materials) can also be added. As the coloring agent, for example, caramel color, gardenia pigment, fruit juice pigment, vegetable pigment, synthetic pigment and the like can be used. 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 high-sweetness sweetener, for example, neotame, acesurfam K, sucralose, saccharin, sodium saccharin, disodium lithyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of the acidulant include adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, and the like. DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, L-sodium tartarate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-apple acid, DL-sodium malate, phosphoric acid Etc. can be used. As the salts, for example, salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfate, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like can be used.
As the above-mentioned wheat, water-soluble dietary fiber, alcohol added as needed, optional additive materials, and the like, commercially available ones can be used.

Further, in the present embodiment, examples of raw materials other than wheat include, but are not limited to, peas, corn, rice, and soybeans. These raw materials also affect the taste and aroma of beer-taste beverages, and in the case of alcoholic fermentation, yeast becomes a nitrogen source and a carbon source that can be assimilated.

The beer-taste beverage according to the present embodiment can be provided in a container. The container may be a container that can be sealed, and a so-called can container / barrel container made of metal (aluminum, steel, etc.) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and anything currently in circulation can be applied. It is preferable to use a metal container because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of time.

With the configuration described above, it is possible to provide a beer-taste beverage in which richness is imparted by water-soluble dietary fiber and sharpness is improved by iso-alpha acid. The beer-taste beverage according to the present embodiment is particularly classified into low-malt beer and liqueur (effervescent (1)), and can be applied to beer-taste beverages having a beer-like taste and aroma.

(Manufacturing method of beer-taste beverage)
Next, an embodiment of the method for producing a beer-taste beverage according to the present invention will be described.
The method for producing a beer-taste beverage according to the present embodiment is the above-mentioned production method for producing a beer-taste beverage, and the wheat-derived extract content in the final product is 0. Wheat-derived raw materials are contained so as to be 40 g / 100 cm ³ or less, water-soluble dietary fiber is contained, and iso-α acid is contained so that the content in the final product is 7 to 23 ppm.

FIG. 1 shows an example of a main process of a method for producing a beer-taste beverage according to the present embodiment.
The present production method shown in FIG. 1 includes a pre-fermentation step S1, a fermentation step S2, and a post-fermentation step S3.
The addition of water-soluble dietary fiber, iso-alpha acid, optional additive material, etc. can be performed at any stage before alcoholic fermentation, during alcoholic fermentation, and after alcoholic fermentation, that is, at any of the above-mentioned steps. .. Here, as described above, the addition of iso-alpha acid can be appropriately set by adjusting the dose of hops used as raw materials and the boiling time, and the above-mentioned hops and processed hop products can be used. It can also be added as an optional additive material.

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

When the pre-fermentation liquid contains wheat or a raw material other than wheat, it is preferable to carry out a step (so-called saccharification step) of enzymatically decomposing proteins and / or polysaccharides contained therein in the pre-fermentation liquid. .. Examples of such enzymes include proteases and / or amylases. As these enzymes, those contained in wheat or the like may be utilized, or a pre-purified enzyme may be externally added in place of or in addition to these enzymes.

The pre-fermentation liquid is preferably filtered before fermentation with yeast in the subsequent fermentation step S2, and more preferably boiled. Although water-soluble dietary fiber, iso-alpha acid and the like can be added at any stage as described above, it is preferable to add them before filtration or boiling. By filtering the pre-fermentation liquid, impurities can be eliminated and a higher quality beer-taste beverage can be provided. Further, by boiling the pre-fermentation liquid, it can be sterilized and made into an aseptic state, so that alcoholic fermentation in the fermentation step S2 can be suitably performed.

(Fermentation step S2)
The fermentation step S2 is a step of adding yeast to the pre-fermentation liquid to perform alcoholic fermentation. In the present embodiment, for example, first, yeast is added to a sterile pre-fermentation liquid whose temperature has been adjusted in advance within a predetermined range (for example, in the range of 0 to 40 ° C.) to prepare a fermentation liquid.

The number of yeasts in the fermentation broth at the start of fermentation can be appropriately adjusted, for example, in the range of 1 × 10 ² to 3 × 10 ⁹ cells / mL, and 1 × 10 ⁶ to 3 × 10 ⁹ cells. It is preferably within the range of / mL.

Next, fermentation is carried out by maintaining this fermented liquid at a predetermined temperature for a predetermined time. The fermentation temperature can be adjusted as appropriate, for example, in the range of 0 to 40 ° C, more preferably in the range of 6 to 15 ° C.

In the fermentation step S2, further aging may be performed. The aging is carried out by further maintaining the fermented liquid after fermentation as described above at a predetermined temperature for a predetermined time. By this aging, the insoluble matter in the fermentation broth can be precipitated to remove the turbidity, and the flavor can be improved.

In this way, in the fermentation step S2, a post-fermentation liquid containing ethanol produced by yeast and a flavor component 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%. can. When the concentration of ethanol is less than 1%, it can be carried out by appropriately adjusting the fermentation conditions such as shortening the fermentation time in the fermentation step S2 or lowering the fermentation temperature. Further, the concentration of ethanol can be reduced to less than 1% by appropriately diluting the post-fermentation liquid having an alcohol content of 1 to 20%.

(Post-fermentation step S3)
The post-fermentation step S3 is a step of subjecting the post-fermentation liquid to a predetermined treatment to finally obtain a beer-taste beverage. Examples of the post-fermentation step S3 include filtration of the post-fermentation liquid obtained in the post-fermentation step S2 (corresponding to so-called primary filtration). By this primary filtration, insoluble solids and yeast can be removed from the post-fermentation liquid. Further, in the post-fermentation step S3, microfiltration of the post-fermentation liquid (so-called secondary filtration) may be further performed. By secondary filtration, germs and residual yeast can be removed from the post-fermentation liquid. Instead of microfiltration, the liquid may be sterilized by heating after fermentation. The primary filtration, secondary filtration, and heating in the post-fermentation step S3 can be performed by general equipment used for producing beer-taste beverages.

Further, when it is desired to increase the alcohol content of the post-fermentation liquid, it is preferable to add the above-mentioned alcohol, that is, spirits or the like in the post-fermentation step S3.
In addition, the post-fermentation step S3 also includes a step of filling a container such as a bottle, a can, or a PET bottle.
If the produced beer-taste beverage is non-effervescent or has insufficient effervescence, and you want to give it sufficient effervescence, add carbon dioxide-containing water or carbonate. By doing so, the desired gas pressure can be obtained.

By the production method described above, the beer-taste beverage according to the present embodiment can be suitably produced. The beer-taste beverage produced in this way is rich and has improved sharpness. Therefore, even if it is classified as low-malt beer or liqueur (foamable (1)) under the Liquor Tax Law, it is possible to provide consumers with a beer-taste beverage that is superior in richness and sharpness to conventional products. In addition, the method for producing a beer-taste beverage according to the present embodiment can reliably produce such a beer-taste beverage.

Next, the contents of the present invention will be specifically described with reference to Examples that exhibit the desired effects of the present invention, Comparative Examples that do not, and Reference Examples.

[Reference example]
As a reference example, a sample containing water-soluble dietary fiber but not externally added with iso-alpha acid was produced, and its richness and sharpness were examined.
In this reference example, commercially available beer (100% malt, 5% alcohol content) is diluted to adjust the wheat usage rate to 10% (samples related to Nos. 1 to 7), and water-soluble dietary fiber. Is added so as to have the content shown in Table 1 described later, and No. Samples 1 to 7 were produced. All of these samples were prepared with carbon dioxide gas-containing water and had an effervescent gas pressure of 0.235 MPa. Indigestible dextrin (pine fiber manufactured by Matsutani Chemical Industry Co., Ltd.) was used as the water-soluble dietary fiber. The alcohol content was 0.5% in all samples. Since the wheat-derived extract content of the original 100% malt beer is 4 g / 100 cm ³ , the wheat-derived extract content is 0.4 g / 100 cm ³ when the wheat usage rate is calculated to be 10%. Will be. In addition, the content of iso-alpha acid in each sample is calculated to be 3 ppm.

For each sample produced, five well-trained professional panels scored the richness and sharpness independently on a five-point scale of 1 to 5 according to the following evaluation criteria, and calculated the average value. In Table 1, No. The content (w / v%), richness and sharpness of the water-soluble dietary fiber of the samples according to 1 to 7 are also described. In addition, No. Since the sample according to No. 1 did not contain water-soluble dietary fiber, the content of water-soluble dietary fiber in Table 1 is indicated by "-".

(Koku)
5 points: Very strong.
4 points: The richness was strong.
3 points: There was richness.
2 points: The body was weak.
1 point: I didn't feel the richness.

(Sharp)
5 points: Very sharp.
4 points: The sharpness was excellent.
3 points: There was sharpness.
2 points: The sharpness was slightly inferior.
1 point: There was no sharpness.

Table 1 is a table relating to an example in which the operation of actively adding iso-alpha acid was not performed. As shown in this table 1, in this reference example in which the amount of wheat-derived extract is small, the content of iso-alpha acid is contained. However, as the content of water-soluble dietary fiber increased, the richness increased, but the sharpness worsened accordingly. As shown in Table 1, such a tendency is No. It was found in the samples of 5 to 7. Since the content of water-soluble dietary fiber in these samples was 2 w / v% or more, the content of water-soluble dietary fiber was set to 2 w / v% in the following studies.

[Example 1]
Next, in Example 1, iso-alpha acid, naringin and caffeine were added at various concentrations to produce a sample in which the contents of these 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 above-mentioned commercially available beer was diluted and the concentration of the sample was adjusted so that the wheat usage rate was 10%. At that time, the contents of indigestible dextrin (pine fiber manufactured by Matsutani Chemical Industry Co., Ltd.) 2 w / v% and iso-alpha acid, naringin or caffeine as water-soluble dietary fibers are shown in Table 2, respectively. Add them so that they are mixed, and No. Samples of 8 to 25 were produced. All of these samples were prepared with carbon dioxide gas-containing water and had an effervescent gas pressure of 0.235 MPa. Since the content of the purine of 100% malt beer on the market was about 11 mg / 100 mL, the content of the purine of the sample in which the extract content derived from wheat was 0.4 g / 100 cm ³ was 1.1 mg /. It became 100 mL.

For each sample produced in this way, five well-trained professional panels gave independent scores on a five-point scale of 1 to 5 for richness and sharpness according to the evaluation criteria explained in the reference example, and the average. The value was calculated. In Example 1, those having an average value of 2.5 points or more and a comprehensive evaluation of ⊚ and ◯ in the evaluation of richness and sharpness were judged to be effective (passed). In Table 2, No. The classification of iso-alpha acid, naringin and caffeine (described as "type of bitterness agent" in Table 2) and their contents (ppm), richness, sharpness and comprehensive evaluation of the samples according to 8 to 25 are also described. .. The comprehensive evaluation was made according to the following evaluation criteria.

(Comprehensive evaluation)
⊚: The balance as a beer-taste beverage was extremely excellent.
◯: The balance as a beer-taste beverage was excellent.
×: The balance as a beer-taste beverage was poor.

As shown in Table 2, No. In the samples according to 9 to 11, the content of iso-alpha acid satisfied the requirements of the present invention and contained water-soluble dietary fiber, so that it was confirmed that the sharpness was improved even though the sample was rich. (Example). In addition, these also gave good results in the overall evaluation.

On the other hand, No. In the sample according to No. 8, since the content of iso-alpha acid in the sample was less than 7 ppm, the effect of improving the sharpness of the beer-taste beverage could not be obtained, and the sharpness was poor (comparative example).
In addition, No. Since the content of iso-alpha acid exceeded 23 ppm in each of the samples according to 12 and 13, the bitterness was strongly felt (both are comparative examples).
And No. Since none of the samples according to 14 to 25 was iso-alpha acid, the bitterness was weak and the sharpness was not improved even if the samples were added so as to have a high concentration (all are comparative examples).

[Example 2]
In Example 2, the case where the alcohol content was 5% was examined. No. 1 in which an excellent effect was confirmed in Example 1. Similar to the sample according to No. 10, in Example 2, the content of iso-alpha acid in the sample was set to 15 ppm. Specifically, the sample (No. 26) in Example 2 was produced as follows. No. For the sample according to 26, the concentration of the sample was adjusted so that the extract content derived from wheat in the final product was 0.4 g / 100 cm ³ . That is, the above-mentioned commercially available beer was diluted and the concentration of the sample was adjusted so that the wheat usage rate was 10%. At that time, as water-soluble dietary fiber, indigestible dextrin (pine fiber manufactured by Matsutani Chemical Industry Co., Ltd.) 2 w / v%, iso-alpha acid 15 ppm, and raw materials so that the alcohol content is 5.0%. Alcohol for use and these are added and mixed, and No. A sample according to 26 was produced. This sample was adjusted with carbon dioxide-containing water to have a gas pressure of 0.235 MPa and be foamable. And this No. The sample according to 26 was evaluated for richness, sharpness and comprehensive evaluation in the same manner as described in Example 1. As a result, No. The sample according to No. 26 was No. 2 for richness, sharpness and comprehensive evaluation. We were able to obtain the same high evaluation as the sample according to No. 10 (Example).

[Example 3]
In Example 3, the sample (No. 27) in Example 3 was used in the same manner as in Example 2 except that polydextrose (Litez II manufactured by Danisco Japan Co., Ltd.) 2 w / v% was used as the water-soluble dietary fiber. Manufactured. And this No. The sample according to 27 was evaluated for richness, sharpness and comprehensive evaluation in the same manner as described in Example 1. As a result, No. The sample according to No. 27 was No. 2 for richness, sharpness and comprehensive evaluation. We were able to obtain the same high evaluation as the sample according to No. 10 (Example). That is, it was confirmed that even when a water-soluble dietary fiber other than indigestible dextrin, specifically polydextrose, is used, it is possible to provide a beer-taste beverage having richness and improved sharpness.

S1 pre-fermentation process S2 fermentation process S3 post-fermentation process

Claims (1)

A beer-taste beverage in a container characterized by having an extract content derived from wheat of 0.40 g / 100 cm ³ or less, containing water-soluble dietary fiber, and containing 7 to 23 ppm of iso-alpha acid.

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