JP2023035088A - Beer-taste beverage and method for producing the same - Google Patents

Abstract

To provide a beer-taste beverage that is really satisfying and has sufficiently sharp aftertaste.SOLUTION: A beer-taste beverage has an alcohol level of more than 0 v/v% to 3.0 v/v% or less, and contains isomalt oligosaccharide of 0.1 g/100 ml or more and 2.3 g/100 ml 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

Beer-taste beverages with an alcohol content of more than 0 v/v% and no greater than 3.0 v/v% have room for improvement in terms of the alcoholic response and sharpness of the aftertaste.

An object of the present invention is to provide a beer-taste beverage which is excellent in response to drinking and has a sufficiently sharp aftertaste.

The present invention relates to a beer-taste beverage having an alcohol content of more than 0 v/v% to 3.0 v/v% and an isomalto-oligosaccharide content of 0.1 g/100 ml to 2.3 g/100 ml.

The beer-taste beverage according to the present invention has an alcohol content and an isomalto-oligosaccharide content within the predetermined ranges, respectively, so that it has an excellent drinking response and a sufficiently sharp aftertaste.

The isomaltooligosaccharide content in the beer-taste beverage according to the present invention may be 0.2 g/100 ml or more and 1.0 g/100 ml or less. In this case, the taste is more excellent and the aftertaste is sharper.

The beer-taste beverage according to the present invention may further contain indigestible glucan. In this case, while having a sufficiently sharp aftertaste, the drinkability and alcohol feeling are further improved.

The content of indigestible glucan in the beer-taste beverage according to the present invention may be more than 0 g/100 ml and less than 3.0 g/100 ml. In this case, the drinkability, sharpness of the aftertaste and alcohol feeling are further improved.

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 texture and aftertaste are even more excellent.

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, and adjusting the content of isomaltooligosaccharide to 0.1 g/100 ml or more and 2.3 g/100 ml or less. , to a method for producing a beer-taste beverage.

The present invention also includes adjusting the alcohol content to more than 0 v/v% and 3 v/v% or less, and adjusting the content of isomaltooligosaccharide to 0.1 g/100 ml or more and 2.3 g/100 ml or less. , to a method for improving the texture and aftertaste of beer-taste beverages.

According to the present invention, it is possible to provide a beer-taste beverage that is excellent in response and has a sufficiently sharp aftertaste.

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, and an isomalto-oligosaccharide content of 0.1 g/100 ml or more and 2.3 g/100 ml 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, and 2.4 v/v% from the viewpoint of further improving the aftertaste and the sharpness of the aftertaste. 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% or less, 1.4 v/v% or less, It may be 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 isomalto-oligosaccharides. Isomalto-oligosaccharides are composed of glucose, have at least one α-1,6 bond, α-1,2 bond and α-1,3 bond in the molecule, and mainly have a degree of polymerization of 2 to 6. oligosaccharide. Examples of isomalto-oligosaccharides include isomaltose, isomaltotriose and panose.

The isomalto-oligosaccharide content in the beer-taste beverage according to this embodiment is 0.2 g/100 ml or more and 2.3 g/100 ml or less. The upper limit of the content of isomalto-oligosaccharides in the beer-taste beverage according to the present embodiment is 2.0 g/100 ml or less, 1.8 g, from the viewpoint of better sharpness of the aftertaste and further excellent alcohol feeling. /100ml or less, 1.6g/100ml or less, 1.4g/100ml or less, 1.2g/100ml or less, 1.0g/100ml or less, or 0.8g/100ml or less. The lower limit of the content of isomalto-oligosaccharides in the beer-taste beverage according to the present embodiment is 0.3 g/100 ml or more, or 0.4 g/100 ml, from the viewpoint of further improving the response to drinking and the viewpoint of further improving alcohol feeling. or more. The content of isomalto-oligosaccharides in the beer-taste beverage according to the present embodiment is 0.2 g/100 ml or more and 1.5 g/100 ml or less and 0.2 g/ It may be 100 ml or more and 1.0 g/100 ml or less, or 0.3 g/100 ml or more and 0.8 g/100 ml or less.

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

The content of isomalto-oligosaccharide in the beer-taste beverage according to the present embodiment is determined, for example, by adding isomalto-oligosaccharide so that the content is within the above range when producing a beer-taste beverage by a conventional method, isomalto-oligosaccharide Adjustments can be made by appropriately selecting at least one of the raw material type, the amount of enzyme used, the type, the timing of addition, etc. so that the sugar content is high or low, or by a method that arbitrarily combines these. can. In the method of adding isomalto-oligosaccharides, isomalto-oligosaccharides may be added, for example, by adding iso-malto-oligosaccharides themselves or by adding a composition containing iso-malto-oligosaccharides.

The beer-taste beverage according to this embodiment may further contain indigestible glucan. When the indigestible glucan is contained, the aftertaste is sufficiently sharp, and the texture and alcohol feeling are further improved.

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 indigestible glucan in the beer-taste beverage according to the present embodiment is more than 0 g/100 ml, 0.1 g/100 ml or more, 0.2 g/ It may be 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 content of the indigestible glucan in the beer-taste beverage according to the present embodiment is less than 3.0 g/100 ml, 2.8 g/100 ml or less, and 2.6 g/100 ml from the viewpoint of sharpness of the aftertaste and further excellent alcohol feeling. 2.4g/100ml 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 , 1.0 g/100 ml 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 more than 0 g/100 ml and less than 3.0 g/100 ml, 0.1 g/100 ml or more 2 .6g/100ml or less, 0.2g/100ml or more and 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 less It may be 100 ml or more and 1.0 g/100 ml or less.

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

The ratio of the indigestible glucan content (g/100 ml) to the isomalto-oligosaccharide content (g/100 ml) (indigestible glucan/isomalto-oligosaccharide) is more excellent in drinking response, sharp aftertaste, and alcohol feeling. From the point of view, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0.9 or more, 1.0 or more, 1. 1 or more, 1.2 or more, or 1.3 or more; It may be 5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, or 1.5 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 drinkability, sharpness of the aftertaste, and alcohol feeling are improved.

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 drinkability and has a sufficiently sharp aftertaste, even without the use of fragrance.

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.

The beer-taste beverage according to the present embodiment, for example, has an alcohol content adjusted to more than 0 v/v% and 3 v/v% or less, and an isomalto-oligosaccharide content of 0.1 g/100 ml or more and 2.3 g/100 ml. It can be manufactured by a method including adjusting the following. In the method, the alcohol content is adjusted to more than 0 v/v% and 3 v/v% or less, and the isomalto-oligosaccharide content is adjusted to 0.1 g/100 ml or more and 2.3 g/100 ml or less. , 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 preparation) according to one embodiment includes, for example, isomalto-oligosaccharides or raw materials containing iso-malto-oligosaccharides, water, and, if necessary, alcohol or an alcohol-containing liquid (e.g., raw material alcohol, spirits and distilled alcohol such as vodka, fermented liquid obtained by brewing), indigestible glucan or raw materials containing indigestible glucan, and various additives (e.g., coloring agents, sweeteners, high-intensity sweeteners, Antioxidants, fragrances, salts, etc.) are included in 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. The beer-taste beverages obtained by the brewing method have better texture, sharp aftertaste and 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 materials of 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.

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, and adjusting the content of isomaltooligosaccharide to 0.1 g/100 ml or more and 2.3 g/100 ml or less. It can also be regarded as a method for improving the texture and aftertaste of beer-taste beverages. 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 24 of beer-taste beverages were produced according to the methods shown in Production Methods IV below.

Production of beer-taste beverage of Test Example 1 (manufacturing method I)
A saccharide, an acidulant, a bitterant and spirits were added to the water, and then a predetermined amount of isomalto-oligosaccharide was 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 5 of beer-taste beverages were obtained.

Production of beer-taste beverages of Test Examples 2, 3 and 5 (manufacturing method II)
A saccharide, an acidulant, a bittering agent and spirits were added to the water, and then predetermined amounts of indigestible glucan and isomalto-oligosaccharide 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 6-15 and 17-18 of beer-taste beverages were obtained.

Production of beer-taste beverage of Test Example 4 (manufacturing method III)
A saccharide, an acidulant, a bitterant and spirits were added to the water, and then a predetermined amount of indigestible dextrin and isomalto-oligosaccharide 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. A sample 16 beer-taste beverage was thus obtained.

Production of beer-taste beverage of Test Example 6 (manufacturing method IV)
Beer was produced using malt and hops as raw materials in the same manner as ordinary beer. Sugars, indigestible glucans and acidulants were added to the beer produced. Next, a predetermined amount of isomaltooligosaccharide was added to sample 20 and a predetermined amount of indigestible glucan was added to sample 21 . 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. As a result, samples 19-21 of beer-taste beverages were obtained.

Production of beer-taste beverage of Test Example 7 (manufacturing method V)
A saccharide, an acidulant, a bitterant and spirits were added to the water, and then a predetermined amount of indigestible glucan and isomalto-oligosaccharide 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. Samples 22-24 of beer-taste beverages were thus obtained.

[Content of isomaltooligosaccharide]
The isomalto-oligosaccharide contents (unit: g/100 ml) in the beer-taste beverages of Samples 1-24 were as shown in Tables 1-7. In this example, isomalto-oligosaccharide was added in a predetermined amount using Isomalt 900 (Showa Sangyo Co., Ltd.).

The contents of isomaltose, panose and isomalttriose in beer-taste beverages produced by brewing were measured using HPLC by the following method. First, 500 μl of acetonitrile and 100 μl of internal standard solution are added to 500 μl of a sample that has been appropriately diluted according to the concentration, stirred well with a vortex, and then filtered through a 0.45 μm filter to obtain a measurement sample. 2500 mg/l myo-inositol (50% acetonitrile solution) is used as an internal standard solution. This measurement sample was measured under the following HPLC conditions.
(HPLC measurement conditions)
Column: Sugar SZ5532 SZ-G (Shodex)
Detector: Charged particle detector (CAD)
Mobile phase A: ultrapure water Mobile phase B: acetonitrile Column oven: 60 ° C.
Sample injection volume: 10 μL
Flow rate: 1.0ml/min
Gradient B: 75% (0 min)-75% (30 min)-10% (45 min)-75% (50 min)

The isomalto-oligosaccharide content in the beer-taste beverage of sample 19 is the total content of isomaltose, panose and isomaltotriose.

[Content of indigestible glucan or indigestible dextrin]
The content (unit: g/100 ml) of indigestible glucan or indigestible dextrin in the beer-taste beverages of Samples 1-24 was as shown in Tables 1-7. 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〕
For the beer-taste beverages of the test examples, sensory evaluation was performed on the evaluation items of "drinking response", "clear aftertaste" 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.

"Drinking response" indicates that the higher the score, the stronger the feeling of drinking response. The "clear aftertaste" indicates that the higher the score, the stronger the sharpness of the aftertaste. "Alcoholic feeling" indicates that the higher the score, the stronger the alcoholic feeling.

As shown in Tables 1 to 7, beer-taste beverages with an alcohol content of more than 0 v/v% and 3 v/v% or less and an isomalto-oligosaccharide content of 0.1 g/100 ml or more and 2.3 g/100 ml or less are satisfying to drink. and had a sufficiently sharp aftertaste (comparison between samples 1, 5, 6 and 10 and other samples).

As shown in Tables 1 and 2, by adjusting the alcohol content and the content of isomalto-oligosaccharides within a predetermined range and by blending indigestible glucan, it is possible to obtain a satisfying aftertaste and an alcohol content while maintaining a sufficient aftertaste. It was shown that the feeling becomes even more excellent.

As shown in Table 3, in beer-taste beverages in which the content of alcohol content and isomalto-oligosaccharide is adjusted within the predetermined range, the content of indigestible glucan is adjusted within the predetermined range to improve the drinkability, sharpness of the aftertaste and It was shown that the feeling of alcohol was even better (comparison between samples 11 and 15 and samples 12-14).

As shown in Tables 2 and 4, the beer-taste beverages containing the indigestible glucan were superior to the beverages containing the indigestible dextrin in terms of texture, clean aftertaste, and alcoholic feeling (Sample 8 and Sample 16).

As shown in Table 6, in the beer-taste beverage obtained through the fermentation process (beer-taste fermented beverage), when the alcohol content, isomalto-oligosaccharide content, and indigestible glucan content are adjusted within predetermined ranges, It was shown that the sharpness of the aftertaste is even more excellent. The beer-taste fermented beverage was superior to the beer-taste beverages produced by mixing, in terms of texture, sharp aftertaste, and alcoholic feeling (comparison between sample 19 and sample 8).

As shown in Table 7, it was confirmed that when the alcohol content was within the predetermined range, the aftertaste was even more excellent (comparison between samples 22 and 23 and sample 24).

Claims (9)

The alcohol content is more than 0 v/v% and 3.0 v/v% or less,
A beer-taste beverage having an isomalto-oligosaccharide content of 0.1 g/100 ml or more and 2.3 g/100 ml or less. 2. The beer-taste beverage according to claim 1, wherein the isomalto-oligosaccharide content is 0.2 g/100 ml or more and 1.0 g/100 ml or less. 3. The beer-taste beverage according to claim 1 or 2, comprising indigestible glucan. 4. The beer-taste beverage according to any one of claims 1 to 3, wherein the content of indigestible glucan is more than 0 g/100 ml and less than 3.0 g/100 ml. The beer-taste beverage according to any one of claims 1 to 4, 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 5, wherein no fragrance is used. The beer-taste beverage according to any one of claims 1 to 6, which is a fermented beverage. Adjusting the alcohol content to more than 0 v/v% and 3 v/v% or less, and
A method for producing a beer-taste beverage, comprising adjusting the isomalto-oligosaccharide content to 0.1 g/100 ml or more and 2.3 g/100 ml or less. Adjusting the alcohol content to more than 0 v/v% and 3 v/v% or less, and
A method for improving the texture and aftertaste of a beer-taste beverage, comprising adjusting the isomalto-oligosaccharide content to 0.1 g/100 ml or more and 2.3 g/100 ml or less.