JP2023035077A - Beer-taste beverage and method for producing the same - Google Patents

Abstract

To provide a beer-taste beverage having richness like beer.SOLUTION: A beer-taste beverage has an alcohol level of more than 0 v/v% to 3.0 v/v% or less, dietary fiber of more than 0 g/100 ml to less than 3.0 g/100 ml, and ethyl acetate of 1.0 mg/L or more to 9.0 mg/L or less.SELECTED DRAWING: None

Description

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

Various technical means for improving the flavor of alcoholic beverages such as beer-taste beverages have been proposed. For example, Patent Document 1 discloses a low-alcoholic beverage having an alcohol concentration of 0.5 v/v% or more and less than 3.0 v/v% in which the content of each of predetermined organic acids and alcohols is adjusted within a predetermined range. there is

JP 2016-136882 A

An object of the present invention is to provide a beer-taste beverage that is excellent in beer-like splendor.

The present invention has an alcohol content of more than 0 v/v% and 3.0 v/v% or less, a dietary fiber content of more than 0 g/100 ml and less than 3.0 g/100 ml, and an ethyl acetate content of 1.0 mg. /L or more and 9.0 mg/L or less, it relates to a beer-taste beverage.

The beer-taste beverage according to the present invention has an alcoholic content, a dietary fiber content, and an ethyl acetate content each within a predetermined range, and thus has an excellent beer-like glamor.

The content of dietary fiber in the beer-taste beverage according to the present invention may be 0.2 g/100 ml or more and 2.0 g/100 ml or less. In this case, the glamorous, chewy, and alcoholic feeling typical of beer can be felt even more strongly.

The dietary fiber may be at least one selected from the group consisting of indigestible glucan and indigestible dextrin. In this case, the effects of the present invention are even more excellent.

Dietary fiber may be a resistant glucan. In this case, the glamorous, chewy, and alcoholic feeling typical of beer can be felt even more strongly.

The content of ethyl acetate in the beer-taste beverage according to the present invention may be 1.0 mg/L or more and 4.0 mg/L or less. In this case, the glamorous, chewy, and alcoholic feeling typical of beer can be felt even more strongly.

The alcohol content of the beer-taste beverage according to the present invention may be more than 0 v/v% and 1.5 v/v% or less. In this case, the glamorous, chewy, and alcoholic feeling typical of beer can be felt even more strongly.

The beer-taste beverage according to the present invention may be flavor-free. A beer-taste beverage according to the present invention may be a fermented beverage.

The present invention also includes adjusting the alcohol content to more than 0 v/v% and 3 v/v% or less, adjusting the content of dietary fiber to more than 0 g/100 ml and less than 3.0 g/100 ml, and containing ethyl acetate. It relates to a method for producing a beer-taste beverage, including adjusting the amount to 1.0 mg/L or more and 9.0 mg/L or less.

The present invention also includes adjusting the alcohol content to more than 0 v/v% and 3 v/v% or less, adjusting the content of dietary fiber to more than 0 g/100 ml and less than 3.0 g/100 ml, and containing ethyl acetate. It relates to a method for improving the beer-like splendor of a beer-taste beverage, including adjusting the amount to 1.0 mg/L or more and 9.0 mg/L or less.

According to the present invention, it is possible to provide a beer-taste beverage that is excellent in beer-like splendor.

DETAILED DESCRIPTION OF THE INVENTION Embodiments for carrying out the present invention will be described in detail below. In addition, this invention is not limited to the following embodiment.

The beer-taste beverage according to the present embodiment has an alcohol content of more than 0 v/v% and 3.0 v/v% or less, a dietary fiber content of more than 0 g/100 ml and less than 3.0 g/100 ml, and ethyl acetate. The content is 1.0 mg/L or more and 9.0 mg/L or less.

As used herein, the term "beer-taste beverage" means a beverage having a beer-like flavor.

The alcohol content of the beer-taste beverage according to the present embodiment is more than 0 v/v% and 3 v/v% or less. The upper limit of the alcohol content of the beer-taste beverage according to the present embodiment is 2.8 v/v% or less, 2.6 v/v% or less, from the viewpoint of further improving the gorgeousness of beer and the viewpoint of further improving the feeling of drinking. , 2.4 v/v% or less, 2.2 v/v% or less, 2.0 v/v% or less, 1.8 v/v% or less, 1.6 v/v% or less, 1.5 v/v%, 1. It may be 4 v/v% or less, 1.2 v/v% or less, 1.0 v/v% or less, 0.9 v/v% or less, or 0.8 v/v% or less. From the viewpoint of further improving the alcohol feeling, the lower limit of the alcohol content of the beer-taste beverage according to the present embodiment is 0.1 v/v% or more, 0.2 v/v% or more, 0.3 v/v% or more, 0.3 v/v% or more. It may be 4 v/v% or more, 0.5 v/v% or more, or 0.6 v/v% or more. As used herein, alcohol means ethanol unless otherwise specified.

The alcohol content of beer-taste beverages is, for example, "8.3.6" of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the Beer Brewers Association International Technical Committee [Analysis Committee], revised in 2013). Beer, alcohol (alcoholizer method)” or “8.3.7 Headspace GC-FID method”.

The alcohol content of the beer-taste beverage according to the present embodiment may be adjusted within the above range, for example, by adding alcohol, or may be adjusted within the above range by removing alcohol from the fermented liquid obtained by brewing. Often, conditions for suppressing alcohol production during brewing (for example, obtaining a pre-fermentation solution by suppressing saccharification (maltose and maltotriose production) by preparing a production method that controls the activity of β-amylase described later, and maltose assimilation It may be adjusted within the above range by obtaining a fermented liquid by fermenting under conditions combined with using yeast with low sexuality and / or using yeast with low maltotriose assimilation, or the fermentation process may be stopped in the middle. The fermentation process may be controlled by a method such as (lowering the fermentation temperature in the middle) or fermenting at a low temperature from the beginning of the fermentation process. It may be adjusted by mixing with water, or may be adjusted within the above range by using these together. The alcohol to be added is not particularly limited, and may be, for example, distilled alcohol (eg, raw material alcohol, spirits, vodka) or fermented liquid obtained by brewing. There is no particular limitation on the method for removing alcohol from the fermented liquid obtained by brewing.

The beer-taste beverage according to this embodiment contains dietary fiber. Dietary fiber is an indigestible component in food that is not digested by human digestive enzymes. Dietary fibers include, for example, indigestible dextrin, indigestible glucan, polydextrose, and inulin. Dietary fiber may be at least one selected from the group consisting of indigestible dextrin and indigestible glucan. The dietary fiber may be an indigestible glucan from the viewpoint of further improving beer-like glamorousness, chewiness, and alcoholic feeling.

As used herein, "indigestible glucan" means an indigestible dietary fiber obtained by thermally polymerizing a starch hydrolyzate (preferably a starch hydrolyzate with a dextrose equivalent (DE) of 70 to 100). do. In this case, the raw material may contain monosaccharides other than glucose or oligosaccharides containing these monosaccharides. Examples of such indigestible glucans include Fit Fiber #80 (registered trademark, manufactured by Nihon Shokuhin Kako Co., Ltd.).

The "indigestible glucan" as used herein may be the indigestible glucan itself, or an enzymatically treated indigestible glucan obtained by treating the indigestible glucan with a glycolytic enzyme. It may be an indigestible glucan fractionated product obtained by fractionating an enzymatically treated glucan, or a reduced indigestible glucan obtained by reducing the aldehyde group at the reducing end of the indigestible glucan to a hydroxyl group. good.

The content of dietary fiber in the beer-taste beverage according to the present embodiment is more than 0 g/100 ml and less than 3.0 g/100 ml based on the total mass of the beer-taste beverage. The lower limit of the content of dietary fiber in the beer-taste beverage according to the present embodiment may be 0.1 g / 100 ml or more from the viewpoint of further improving the gorgeousness of beer, and further enhances the gorgeousness, response, and alcoholic feeling of beer. From the standpoint of excellence, it may be 0.2 g/100 ml or more, 0.3 g/100 ml or more, 0.4 g/100 ml or more, 0.5 g/100 ml or more, or 0.6 g/100 ml or more. The upper limit of the dietary fiber content in the beer-taste beverage according to the present embodiment is 2.8 g/100 ml or less, 2.6 g/100 ml or less, 2.4 g/100 ml or less, 2 .2g/100ml or less, 2.0g/100ml or less, 1.8g/100ml or less, 1.6g/100ml or less, 1.4g/100ml or less, 1.2g/100ml or less, 1.0g/100ml or less, or 0 .9 g/100 ml or less. The content of dietary fiber in the beer-taste beverage according to the present embodiment is 0.1 g/100 ml or more and 2.6 g/100 ml or less and 0.2 g/100 ml from the viewpoint of being more excellent in beer-like gorgeousness, drinking response, and alcohol feeling. 2.0g/100ml or less, 0.3g/100ml or more and 1.8g/100ml or less, 0.4g/100ml or more and 1.6g/100ml or less, or 0.5g/100ml or more and 1.0g/100ml or less good.

The content of dietary fiber can be measured according to a usual method. For example, the content of indigestible glucan is measured based on the method described in Japan Food Research Laboratories, "Points of component analysis for nutrition labeling (published on October 20, 2007)", pages 76-78. be able to.

The content of ethyl acetate in the beer-taste beverage according to the present embodiment is 1.0 mg/L or more and 9.0 mg/L or less based on the total mass of the beer-taste beverage. The lower limit of the content of ethyl acetate in the beer-taste beverage according to the present embodiment is 1.1 mg/L or more, 1.2 mg/L or more, 1 .3 mg/L or more, 1.4 mg/L or more, 1.5 mg/L or more, 1.6 mg/L or more, 1.7 mg/L or more, 1.8 mg/L or more, 1.9 mg/L or more; 0 mg/L or more, 2.1 mg/L or more, 2.2 mg/L or more, 2.3 mg/L or more, 2.4 mg/L or more, 2.5 mg/L or more, 2.6 mg/L or more, 2.7 mg /L or higher, 2.8 mg/L or higher, 2.9 mg/L or higher, or 3.0 mg/L or higher. The upper limit of the content of ethyl acetate in the beer-taste beverage according to the present embodiment is 30.0 mg/L or less, 25.0 mg/L or less, 20 0 mg/L or less, 15.0 mg/L or less, 10.0 mg/L or less, 9.0 mg/L or less, 8.0 mg/L or less, 7.0 mg/L or less, 6.0 mg/L or less; It may be 0 mg/L or less, 4.0 mg/L or less, 3.0 mg/L or less, or 2.5 mg/L or less. The content of ethyl acetate in the beer-taste beverage according to the present embodiment is 1.0 mg/L or more and 6.0 mg/L or less, 1.0 mg/L or less, from the viewpoint of further improving beer-like gorgeousness, drinking response, and alcohol feeling. L or more and 4.0 mg/L or less, 1.0 mg/L or more and 3.0 mg/L or less, or 1.5 mg/L or more and 2.5 mg/L or less.

The content of ethyl acetate in the beer-taste beverage can be measured, for example, by the method described in Examples below.

The content of ethyl acetate in the beer-taste beverage according to the present embodiment is determined, for example, by adding ethyl acetate so that the content is within the above range when producing a beer-taste beverage by a conventional method, or by adding ethyl acetate It can be adjusted by a method of appropriately selecting at least one of the amount of raw material used, type, type, addition timing, etc. so that the amount is increased or decreased, and a method of arbitrarily combining these. In the method of adding ethyl acetate, ethyl acetate may be added, for example, by adding ethyl acetate itself, or by adding a composition containing ethyl acetate.

The ratio of the content of ethyl acetate (mg/L) to the content of dietary fiber (g/100 ml) (ethyl acetate/dietary fiber) is 1. from the viewpoint of further improving the beer-like splendor, drinkability, and alcohol feeling. 0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, or 2.8 or more 15.0 or less, 14.0 or less, 13.0 or less, 12.0 or less, 11.0 or less, 10.0 or less; It may be 0 or less, 8.0 or less, or 7.0 or less.

The beer-taste beverage according to the present embodiment may contain a barley raw material as a raw material, or may not contain a barley raw material as a raw material. As used herein, the wheat raw material refers to wheat or a processed wheat product. Barley includes, for example, barley, wheat, rye, oats, oats, pigeons and oats. Examples of processed wheat products include wheat extract, malt, and malt extract. A barley extract is obtained by extracting a barley extract containing sugar and nitrogen from barley. Malt is obtained by germinating wheat. Malt extract is obtained by extracting an extract containing sugar and nitrogen from malt.

The beer-taste beverage according to the present embodiment may contain hops as a raw material, or may not contain hops as a raw material. Hops include dried hops, hop pellets, and hop extracts, and processed hop products such as low hops, hexahops, tetrahops, and isolated hop extracts.

The beer-taste beverage according to the present embodiment may have a malt ratio (proportion of malt in raw materials other than water and hops) of 0% by weight or more and 100% by weight or less. The malt ratio is 10% by weight or more, 20% by weight or more, 30% by weight or more, 40% by weight or more, 50% by weight or more, 60% by weight or more, 65% by weight or more, 66% by weight or more, 67% by weight or more, 70% by weight or more. It may be greater than or equal to 80 weight percent, greater than or equal to 90 weight percent, greater than or equal to 95 weight percent, greater than or equal to 99 weight percent, or 100 weight percent. In addition, the malt ratio may be less than 100% by weight, 90% by weight or less, 95% by weight or less, 90% by weight or less, 80% by weight or less, 70% by weight or less, 60% by weight or less, or 50% by weight or less. .

The beer-taste beverage according to the present embodiment may be a fermented beverage (beer-taste fermented beverage) or a non-fermented beverage (beer-taste non-fermented beverage). A fermented beverage is produced through fermentation by yeast or the like. Non-fermented beverages are those produced without fermentation by yeast or the like. Non-fermented beverages also include beer-taste beverages produced by blending alcohol (for example, distilled alcohol such as spirits and raw material alcohol) without performing fermentation with yeast or the like.

When the beer-taste beverage according to the present embodiment is a fermented beverage, the beer-like splendor, the texture, and the alcoholic feeling are even more excellent.

The beer-taste beverage according to the present embodiment includes coloring agents, proteins, bittering agents, sweeteners, high-intensity sweeteners, antioxidants, flavors, and salts that are usually blended in beverages, as long as the effects of the present invention are not impaired. etc. may be included.

The beer-taste beverage according to this embodiment may be fragrance-free. The beer-taste beverage according to the present embodiment is excellent in beer-like splendor even if no fragrance is used.

Examples of coloring agents include caramel pigments, gardenia pigments, fruit juice pigments, vegetable pigments, and synthetic pigments. Examples of proteins include soybean protein, soybean protein hydrolyzate, barley protein, and barley protein hydrolyzate. Examples of bittering agents include, in addition to the hops described above, iso-α acids, caffeine, gentian extracts, peptides, theobromine, naringin, bittersweet extract, wormwood extract, and cinchona extract. Sweeteners include, for example, high-fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of salts include common salt, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

The beer-taste beverage according to this embodiment may be non-foaming or effervescent. Here, non-foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg/cm ² ), and foaming means that the gas pressure at 20°C is 0.049 MPa (0.5 kg/cm 2 ). 5 kg/cm ² ) or more. When foaming is used, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg/cm ² ).

The beer-taste beverage according to this embodiment can be provided in a container. Any container can be used as long as it can be sealed, and so-called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Also, 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 any currently distributed container can be applied. In addition, it is preferable to use a metal container because it can completely block gas, moisture and light and maintain stable quality at room temperature for a long period of time.

For the beer-taste beverage according to the present embodiment, for example, the alcohol content is adjusted to more than 0 v/v% and 3 v/v% or less, and the dietary fiber content is adjusted to more than 0 g/100 ml and less than 3.0 g/100 ml. and adjusting the content of ethyl acetate to 1.0 mg/L or more and 9.0 mg/L or less. The method includes adjusting the alcohol content to more than 0 v/v% and 3 v/v% or less, adjusting the dietary fiber content to more than 0 g/100 ml and less than 3.0 g/100 ml, and the ethyl acetate content Other than adjusting to 1.0 mg/L or more and 9.0 mg/L or less, it can be carried out according to a conventional method.

The beer-taste beverage according to the present embodiment may be produced, for example, by mixing raw materials (method by preparation), or by fermentation with yeast or the like (method by brewing).

A production method (method by formulation) according to one embodiment includes, for example, dietary fiber or a raw material containing dietary fiber, ethyl acetate or a raw material containing ethyl acetate, water, and, if necessary, alcohol or alcohol-containing Liquid (e.g., raw material alcohol, distilled alcohol such as spirits and vodka, fermented liquid obtained by brewing), various additives (e.g., coloring agent, sweetener, high-intensity sweetener, antioxidant, flavor, salts, etc.) into the raw material tank.

The production method according to the present embodiment includes a filtration step of filtering the mixed solution obtained by mixing each component in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, and a first sterilization. A filling step of filling the sterilized filtrate sterilized in the process into a container such as a bottle, can, PET bottle, etc., and a second sterilization step of sterilizing the filtrate filled in the container in the filling step along with the container. may contain.

In the blending step, the components may be mixed while stirring with a stirrer or the like so that the components are well mixed. Also, the filtration step can be performed, for example, with a common filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of processing speed, etc., and is applicable without being limited to this as long as the same processing can be performed. In the filling process, the filling may be performed in a clean room that maintains a degree of cleanliness that is normally performed in the manufacture of beverages. The second sterilization step can be performed by heating the filtrate together with the container at a predetermined temperature for a predetermined time. The first or second sterilization step may be a non-heated sterilization step. Ultraviolet (UV) sterilization etc. are mentioned as a non-heating sterilization process. It is also possible to carry out non-sterile filling without a sterilization step.

A production method (method by brewing) in another embodiment includes, for example, a preparation step and a fermentation step. A beer-taste beverage obtained by a brewing method has a stronger beer-like splendor, a chewy texture, and an alcoholic feeling.

In the preparation step, a pre-fermentation liquid is obtained using raw materials and preparation water (water used in the preparation step). That is, the preparation step is a step of preparing a pre-fermentation liquid used for fermentation. The preparation step includes a saccharification step of producing mash from raw materials and preparation water, a filtration step of filtering the mash to obtain a sugar-containing liquid, a boiling step of boiling the sugar-containing liquid, a removal step of removing solids in the raw material liquid, A cooling step for cooling the raw material liquid may be included in this order.

The saccharification step includes a step of adjusting the temperature to 62 to 68° C. and maintaining the temperature after charging the raw material and the charging water. In this step, the temperature is maintained at 62-68° C. for 10-120 minutes, for example. As a result, for example, saccharification of raw materials proceeds, soluble components are eluted, and moromi containing components necessary for yeast metabolism is obtained. The mash obtained in the saccharification step is filtered in the filtration step to form a sugar-containing liquid.

In the boiling step, the sugar-containing liquid is boiled to obtain a post-boiling liquid (sugar-containing liquid after boiling). A sugar-containing liquid contains a component capable of alcoholic fermentation by yeast. Sugar-containing liquids include, for example, wort and syrup. Wort is an unfermented liquid obtained through the saccharification of the above-mentioned raw material for wheat. The wort is prepared, for example, through a step of mixing raw materials such as the above-mentioned malt raw materials with water, a step of saccharifying a liquid containing the raw materials and water to obtain a saccharified liquid by a conventional method, and a step of filtering the saccharified liquid. Obtainable.

In the boiling step, hops may be added to the raw material liquid. As hops to be added, for example, dried hops, hop pellets, and hop extracts can be used. The hops may be processed hops such as low hops, hexahops, tetrahops and isolated hop extracts.

In the removal step, the solid content in the post-boiling liquid is removed to obtain a purified liquid. The removal step can be performed, for example, by precipitating insoluble solids contained in the post-boiling liquid. Examples of the solid content include thermally congealed matter produced in the boiling process, hop residue when hops are added in the boiling process, and the like. The removal step may be performed in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which yeast fermentation is possible to obtain a pre-fermentation liquid.

In the preparation step, a production method for controlling the activity of β-amylase may be employed. Specifically, it is a preparation method that omits or shortens the temperature holding step of 62 to 68° C. in the saccharification process. Since this suppresses saccharification, the production of alcohol in the fermentation process can be suppressed, making it possible to adjust the alcohol content.

In the fermentation step, the pre-fermentation liquid is fermented with yeast to obtain a post-fermentation liquid. In the fermentation process, alcoholic fermentation is performed by adding yeast. More specifically, the pre-fermentation liquid is inoculated with yeast and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

The yeast used in the fermentation step may be normal brewer's yeast, or may be yeast with low alcohol-producing ability (for example, yeast with low maltose-utilizing ability and/or maltotriose-utilizing ability). By using yeast with low alcohol-producing ability, alcohol production in the fermentation process can be suppressed, making it easier to adjust the alcohol content. In addition, the content of ethyl acetate can be adjusted by a method of controlling the amount of ethyl acetate produced by selecting the type of yeast and controlling brewing conditions (eg, fermentation temperature, fermentation period, etc.).

The production method according to the present embodiment may further include an alcohol content adjustment step. The alcohol content adjustment step is a step of adjusting the alcohol content within the above range. Since the beer-taste beverage according to the present embodiment has a low alcohol content, alcohol is produced by, for example, preparing by the above-described production method that controls the activity of β-amylase, using yeast with low alcohol-producing ability, etc. By suppressing it, the alcohol content may be adjusted, and in the fermentation process, the fermentation period may be shortened, the fermentation process may be stopped in the middle (lowering the fermentation temperature in the middle), fermentation may be performed at a low temperature from the beginning of the fermentation process, etc. By controlling the fermentation process by the method of or by fermenting in the same manner as beer-taste beverages such as ordinary beer to produce alcohol, removing or reducing alcohol, and by arbitrarily combining these methods, You may adjust the alcohol content. The method of removing or reducing alcohol is not particularly limited, and can be carried out according to conventional methods such as distillation, dialysis, and dilution.

The production method according to the present embodiment includes, as post-fermentation steps after the fermentation step, a storage step of storing the post-fermentation liquid obtained in the fermentation step and/or a filtration step of filtering the post-fermentation liquid. good too. By performing the filtration step, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

In the production method according to the present embodiment, as other post-fermentation steps, the post-fermentation liquid (or the post-fermentation liquid after the filtration step) is heated (sterilized), various additives (e.g., coloring agents, sweeteners, high Sweeteners, antioxidants, acidulants, flavors, salts) may be added.

The present invention also includes adjusting the alcohol content to more than 0 v/v% and 3 v/v% or less, adjusting the content of dietary fiber to more than 0 g/100 ml and less than 3.0 g/100 ml, and containing ethyl acetate. It can also be regarded as a method for improving the beer-like splendor of beer-taste beverages, including adjusting the amount to 1.0 mg/L or more and 9.0 mg/L or less. As specific aspects of the method, each aspect described above can be applied without particular limitation.

EXAMPLES The present invention will now be described more specifically based on examples. However, the present invention is not limited by the following examples.

[Production of beer-taste beverages]
Samples 1 to 19 of beer-taste beverages were produced according to the methods shown in Production Methods I to IV below.

Production of beer-taste beverages of Test Examples 1 to 3 (manufacturing method I)
A sugar, an acidulant, a bitterant, and spirits were added to the water, and then, predetermined amounts of ethyl acetate and indigestible glucan were added. The resulting beer-taste beverage was blended with carbonated water to adjust the gas pressure to 2.4 kgf/cm ^{2 ,} and filled into a 350 ml can. As a result, samples 1 to 12 of beer-taste beverages were obtained.

Production of beer-taste beverage of Test Example 4 (manufacturing method II)
Beer was produced using malt and hops as raw materials in the same way as ordinary beer. Sugars, dietary fiber (indigestible glucan) and acidulant were added to the produced beer. Next, a predetermined amount of indigestible glucan was added to sample 14, and a predetermined amount of ethyl acetate was added to sample 15. The resulting beer-taste beverage was adjusted to a gas pressure of 2.4 kgf/cm ² with carbonated water and filled into a 350 ml can. Samples 13-15 of beer-taste beverages were thus obtained.

Production of beer-taste beverage of Test Example 5 (manufacturing method III)
A sugar, an acidulant, a bitterant and spirits were added to the water, followed by addition of predetermined amounts of ethyl acetate and indigestible dextrin. The resulting beer-taste beverage was blended with carbonated water to adjust the gas pressure to 2.4 kgf/cm ^{2 ,} and filled into 350 ml cans. A sample 16 beer-taste beverage was thus obtained.

Production of beer-taste beverage of Test Example 6 (manufacturing method IV)
A sugar, an acidulant, a bitterant and spirits were added to the water, followed by addition of predetermined amounts of ethyl acetate and indigestible glucan. The resulting beer-taste beverage was blended with carbonated water to adjust the gas pressure to 2.4 kgf/cm ^{2 ,} and filled into a 350 ml can. Samples 17-19 of beer-taste beverages were thus obtained.

[Content of ethyl acetate]
The contents of ethyl acetate (unit: mg/L) in the beer-taste beverages of Samples 1-19 were as shown in Tables 1-6.

The content of ethyl acetate in beer-taste beverages produced by brewing is determined by the BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the Beer Brewers Association International Technical Committee (Analysis Committee), published on April 1, 1996). Measured using a gas chromatograph with an FID detector (equipment name: Agilent 6890 gas chromatograph) according to the method of "8.22 Low boiling point aroma components".

[Dietary fiber content]
The contents (unit: g/100 ml) of dietary fiber (indigestible glucan or indigestible dextrin) in the beer-taste beverages of Samples 1-19 were as shown in Tables 1-6. In this example, the indigestible glucan was added using Fit Fiber #80 (Nihon Shokuhin Kako Co., Ltd.), and the indigestible dextrin was added using Fibersol 2 (Matsutani Chemical Industry Co., Ltd.) so that a predetermined amount was obtained. gone.

〔Alcohol degree〕
The alcohol content is based on the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of Beer Brewers Association [Analysis Committee], revised in 2013), ``8.3.6 Beer, alcohol (alcoholizer method)”.

〔sensory evaluation〕
The beer-taste beverages of the test examples were subjected to sensory evaluation with respect to the evaluation items of "beer-like splendor", "feeling to drink", and "alcoholic feeling". The sensory evaluation was carried out by a panel of 4 selected discriminators. Each evaluation item was evaluated on a scale of 1 to 5, and the average value was used as the evaluation score.

“Beer-like brilliance” indicates that the higher the score, the stronger the beer-like brilliance is felt. "Drinking response" indicates that the higher the score, the stronger the feeling of drinking response. "Alcoholic feeling" indicates that the higher the score, the stronger the alcoholic feeling.

As shown in Tables 1 to 6, in beer-taste beverages, the alcohol content is more than 0 v/v% and 3 v/v% or less, the content of dietary fiber (indigestible glucan) is more than 0 g/100 ml and less than 3.0 g/100 ml, It was shown that when the content of ethyl acetate was adjusted to 1.0 mg/L or more and 9.0 mg/L or less, the beer-like splendor was excellent.

As shown in Table 1, by adjusting the content of the indigestible glucan within the predetermined range, the beer-like splendor is superior to the sample with the content exceeding the predetermined range, and the taste is more satisfying than the sample with the content below the predetermined range. and the alcohol feeling was further improved (comparison between samples 1 and 5 and samples 2 to 4).

As shown in Table 2, by adjusting the content of ethyl acetate within a predetermined range, it was shown that the gorgeousness, texture, and alcoholic feeling of beer were further improved (samples 6 and 10 and sample 7). to 9).

As shown in Table 4, in the beer-taste beverage obtained through the fermentation process (beer-taste fermented beverage), when the alcohol content, dietary fiber, and ethyl acetate are adjusted within predetermined ranges, the beer-like splendor becomes even more excellent. It has been shown. The beer-taste fermented beverage was more excellent in beer-like glamor, drinkability, and alcoholic feeling than the beer-taste beverage produced by mixing.

As shown in Table 5, even when indigestible dextrin is used as dietary fiber instead of indigestible glucan, the alcohol content, dietary fiber content, and ethyl acetate content are each adjusted within a predetermined range. , it was shown that the gorgeousness of beer is excellent.

As shown in Table 6, when the alcohol content was less than 1.5 v/v%, the beer-like splendor and drinkability were even more excellent (comparison between sample 17 and samples 18 and 19).

Claims (10)

The alcohol content is more than 0 v/v% and 3.0 v/v% or less,
The dietary fiber content is more than 0 g/100 ml and less than 3.0 g/100 ml,
A beer-taste beverage having an ethyl acetate content of 1.0 mg/L or more and 9.0 mg/L or less. 2. The beer-taste beverage according to claim 1, wherein the dietary fiber content is 0.2 g/100 ml or more and 2.0 g/100 ml or less. 3. The beer-taste beverage according to claim 1 or 2, wherein said dietary fiber is at least one selected from the group consisting of indigestible glucan and indigestible dextrin. The beer-taste beverage according to any one of claims 1 to 3, wherein said dietary fiber is indigestible glucan. The beer-taste beverage according to any one of claims 1 to 4, wherein the content of ethyl acetate is 1.0 mg/L or more and 4.0 mg/L or less. The beer-taste beverage according to any one of claims 1 to 5, wherein the alcohol content is more than 0 v/v% and 1.5 v/v% or less. The beer-taste beverage according to any one of claims 1 to 6, wherein no fragrance is used. The beer-taste beverage according to any one of claims 1 to 7, which is a fermented beverage. Adjusting the alcohol content to more than 0 v/v% and 3 v/v% or less,
Adjusting the content of dietary fiber to more than 0 g/100 ml and less than 3.0 g/100 ml, and
A method for producing a beer-taste beverage, comprising adjusting the content of ethyl acetate to 1.0 mg/L or more and 9.0 mg/L or less. Adjusting the alcohol content to more than 0 v/v% and 3 v/v% or less,
Adjusting the content of dietary fiber to more than 0 g/100 ml and less than 3.0 g/100 ml, and
A method for improving the beer-like splendor of a beer-taste beverage, comprising adjusting the content of ethyl acetate to 1.0 mg/L or more and 9.0 mg/L or less.