JP5695786B1 - Beer-taste beverage - Google Patents

Abstract

The present invention provides a beer-taste beverage in which the alcohol taste of added drinking alcohol is hardly felt even when the use ratio of wheat is lowered. A beer-taste beverage contains wheat-derived components and drinking alcohol, the purine content is 1.1 mg / 100 mL or less, the alcohol content is 1 to 8%, and the bitterness value is 7 to 35. It is characterized by. [Selection figure] None

Description

  The present invention relates to a beer-taste beverage.

  In recent years, consumer preferences and values have diversified, and consumption of beer-taste beverages has increased. There exists patent document 1 as background art regarding a beer taste drink and its manufacturing method.

In Patent Document 1, as component A, an alcohol-containing product having a malt ratio of 20% or more and an alcohol content of 0.5 to 7% obtained by fermenting wheat as a part of the raw material; and An alcohol-containing distillate having an alcohol content of 10 to 90% obtained by distilling at least an alcohol-containing material containing wheat as a part of the raw material, and mixing the A component and the B component. It is a malt fermented beverage whose alcohol content is 3 to 8%, and the mixing ratio of the alcohol content of the A component and the alcohol content of the B component is 99.9: 0.1 to 80:20 by volume ratio A malt fermented beverage characterized by a range is described.
According to Patent Literature 1, according to the malt fermented beverage, while ensuring the drinking response by increasing the use ratio of malt in the raw material, the refreshing feeling over the throat, that is, a refreshing taste. It is stated that it can have.

JP 2010-95 A

  However, since the malt fermented drink described in Patent Document 1 has a high use ratio of malt, the content of purine bodies inevitably increases. In order to reduce the purine content, it is conceivable to reduce the use ratio of malt. However, since the thickness of the beer-taste beverage (malt fermented beverage) does not become so thick, when drinking alcohol (distilled solution according to the component B in Patent Document 1) is added, the spirit of drinking alcohol is made tingling. The problem that alcohol taste becomes prominent becomes apparent.

  The present invention has been made in view of the above problems, and it is an object of the present invention to provide a beer-taste beverage in which the alcohol taste of the added drinking alcohol is not easily felt even when the use ratio of wheat is lowered. And

This invention which solved the above-mentioned subject has the following composition.
[1] and wheat-derived component include alcohol content of 2.5% min or more potable alcohol content of purine is 1.1 mg / 100 mL or less, alcohol content from 3 to 8%, bitterness is at 7-35 A beer-taste beverage characterized in that the drinking alcohol is a combination of one or two or more spirits and spirits as raw materials, and does not contain indigestible dextrin.
[2] A wheat-derived component and a drinking alcohol having an alcohol content of 2.5% or more are contained, the extract content of the wheat-derived component is 0.40 g / 100 cm ³ or less, the alcohol content is 3 to 8%, and the bitterness value is 7 The beer-taste beverage is characterized in that it is a combination of one or more spirits and spirits that are distilled spirits, and does not contain indigestible dextrin. .
[3] The beer-taste beverage according to [1] or [2] above, wherein the ratio of wheat used is 10% or less.
[4] The beer-taste beverage according to any one of [1] to [3], which does not contain dietary fiber.
[5] The beer-taste beverage according to any one of [1] to [4], which is effervescent.
[6] The beer-taste beverage according to any one of [1] to [5], wherein the bitterness value is 10 to 30.
[7] In any one of [1] to [6], the drinking alcohol is one or more selected from shochu, brandy, vodka, and raw alcohol The described beer-taste beverage.

  ADVANTAGE OF THE INVENTION According to this invention, even if it is a case where the use ratio of wheat is made low, the beer taste drink which the alcohol taste of the added drinking alcohol protrudes and is hard to be felt can be provided.

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

  Hereinafter, the form (embodiment) for carrying out the beer taste drink concerning the present invention and its manufacturing method is explained in detail.

[Beer taste drink]
First, the beer taste drink which concerns on one Embodiment of this invention is demonstrated.
In the beer-taste beverage according to this embodiment, the use ratio of wheat is 10% or less, drinking alcohol is added, and the bitterness value (also referred to as BU, IBU, or bitterness unit) is 7 to 35. , The content of naringin is 100 to 300 ppm (in this specification, “ppm” can also be expressed as “mg / L”; the same shall apply hereinafter), and the content of caffeine is at least one of 200 to 600 ppm. have.
Beer-taste beverages are also called beer-like (wind) beverages, and refer to beverages that are fermented using wheat that tastes like beer as part of the raw material. An alcohol-containing beverage produced using a part of the raw material.

(Use ratio of wheat is 10% or less)
In the beer-taste beverage according to this embodiment, the use ratio of wheat is 10% or less. In addition, the use ratio (%) of wheat means the usage-amount of the wheat origin raw material in all the raw materials other than water and a hop. By making the use ratio of wheat 10% or less, the purine content can be lowered. By reducing the content of purine bodies, it is possible to provide a beer-taste beverage that can be easily consumed by consumers who are resistant to ingestion of purine bodies. The purine content is preferably 1.1 mg / 100 mL or less, and more preferably 0.55 mg / 100 mL or less. In order to reduce the purine content to 1.1 mg / 100 mL or less, the use ratio of wheat should be 10% or less, and to reduce the purine content to 0.55 mg / 100 mL or less, use of wheat The ratio may be 5% or less.

  About the method of making the use ratio of wheat 10% or less, it is not particularly limited. For example, the use ratio of wheat is limited to 1/10 to 1/20 in the case of producing general beer. After producing wort (pre-fermentation liquid) and subjecting such wort to alcohol fermentation, or producing wort at a ratio of wort for producing general beer, and subjecting such wort to alcohol fermentation, You may dilute this so that it may become the above-mentioned use ratio of wheat.

Wheat greatly affects the taste and aroma of beer-taste beverages, and also serves as a nitrogen source and a carbon source that yeast can assimilate in alcoholic fermentation. As wheat, germinated (malt), ungerminated, and extracts thereof can be used. These can be used alone or in combination. Examples of barley that can be used include barley, wheat, rye, and buckwheat.
When malt is used, it can be used in a state of being pulverized to an appropriate size.
In the case of using ungerminated wheat, the wheat may be used after threshing, or the grain can be used as it is or after being pulverized to an appropriate size.
The malt or malt extract refers to a product obtained by extracting a predetermined component of water or / and an organic solvent from the wheat or malt and concentrating it.
Each of the above wheat can be roasted and used according to the needs of consumers. The roasting of the wheat can be arbitrarily performed by appropriately adjusting the roasting conditions of the wheat.

Moreover, the extract derived from wheat contained in the beer-taste beverage according to the present embodiment is preferably 0.4 g / 100 cm ³ or less, and more preferably 0.2 g / 100 cm ³ or less. Here, the “extract” means a non-volatile solid consisting of sugar (carbohydrate), protein, amino acid, bitterness, non-volatile organic acid, mineral, polyphenol, pigment component and the like. The extract content was determined by measuring the specific gravity and alcohol content according to the analysis method prescribed by the National Tax Agency of Japan, and calculated values, that is, the number of grams of non-volatile components contained in the original capacity of 100 cubic centimeters at a temperature of 15 ° C. (g / 100 cm ³ ) is preferable.

If the extract derived from wheat contained in a beer-taste beverage is 0.4 g / 100 cm ³ or less, the content of purines in the beer-taste beverage can be reduced to 1.1 mg / 100 mL or less, which is a preferred embodiment. . By reducing the content of purine bodies, as described above, it is possible to provide a beer-taste beverage that can be easily consumed by consumers who are resistant to ingestion of purine bodies. On the other hand, when the extract contained in the beer-taste beverage derived from wheat exceeds 0.4 g / 100 cm ³ , it means that the use ratio of wheat is high, and usually unless the purine body removal step is performed, The purine content cannot be reduced.

Although it does not specifically limit about the method of making the extract part derived from wheat into 0.4 g / 100cm < ³ > or less, For example, 1/10 to 1/20 in the case of manufacturing a general beer for the amount of wheat used The wort (pre-fermentation solution) is produced in a limited amount, and the wort is fermented with alcohol, or the wort is produced with the amount of wort used to produce general beer, and the wort is fermented with alcohol. After that, it may be diluted so as to become an extract derived from the wheat described above. That is, if the use ratio of the wheat is 10% or less, the extract content derived from the wheat can be 0.4 g / 100 cm ³ or less, and if the use ratio of the wheat is 5% or less, the extract content derived from the wheat Can be 0.2 g / 100 cm ³ or less.

  The extract derived from wheat may be anything derived from wheat, and the form of the raw material (wheat-derived raw material) is not limited. Examples of the form of the wheat-derived material include wheat (ungerminated wheat), malt, and extracts thereof as described above.

(Drinking alcohol)
As described above, the beer-taste beverage according to the present embodiment includes alcohol obtained by fermenting wheat and is added with drinking alcohol. In this embodiment, alcohol refers to ethanol unless otherwise specified.

  As the drinking alcohol, for example, various spirits such as shochu, brandy, vodka, raw material alcohol, etc. can be used alone or in combination of two or more. In addition, the drinking alcohol should just be able to drink, and alcohols other than what was mentioned above can also be used, without being limited to a kind, a manufacturing method, a raw material, etc. About alcohol content of drinking alcohol, 10 to 90% is preferable and 20 to 70% is more preferable. Addition of drinking alcohol can be carried out in any one or a plurality of steps from pre-fermentation step S1 to post-fermentation step S3.

  The beer-taste beverage according to the present embodiment has an alcohol content of 1 to 8% (“volume / volume%” or “v / v%”) of the alcohol obtained by fermenting wheat and the added drinking alcohol. It is also preferable to set it to 3 to 7%, for example. The alcohol content is not limited to this range, and may be more than 8%.

(The bitterness value is 7 to 35)
(Naringin content is 100-300ppm)
(Caffeine content is 200-600ppm)
Even if the bitterness value, naringin, and caffeine are adjusted so as to be within the above-mentioned numerical ranges and used alone or in combination, the alcohol content of the drinking alcohol added is low The taste can be made difficult to be felt.

  The bitterness value is used as a unit representing the bitterness of beer. The bitterness value of the beer-taste beverage according to the present embodiment can be captured in the same manner. The bitterness value of the beer-taste beverage according to this embodiment is, for example, the BCOJ beer analysis method (issued by the Japan Brewing Association, edited by the International Technical Committee of the Beer Sake Brewing Association (Analysis Committee), issued on April 1, 1996). Can be measured by the method described in 8.15 Bitterness Value.

When the bitterness value is less than 7, when the content of naringin is less than 100 ppm, and when the content of caffeine is less than 200 ppm, the bitterness is too weak. The alcoholic taste of the drinking alcohol cannot be made difficult to be felt.
On the other hand, when the bitterness value exceeds 35, when the content of naringin exceeds 300 ppm, and when the content of caffeine exceeds 600 ppm, the bitterness is too strong, which makes it unsuitable as a beer-taste beverage. End up.
The bitterness value is preferably 10 to 35, more preferably 10 to 30, and still more preferably 15 to 20.

  In the beer taste drink which concerns on this embodiment, the bitterness value of a final product should just be in the range of 7-35, and the origin is not ask | required. That is, the bitterness value in the final product should be in the above-mentioned range regardless of whether it is derived from a raw material such as hops or added as a processed hop product.

As hops, for example, hop pellets that have been crushed and processed into pellets, lupulin grains are preliminarily sieved during such processing, hop pellets that contain a large amount of lupurin, and hop extract that has extracted lupulin bitterness, essential oil, etc. Etc. can be used.
Examples of hop addition methods include, but are not limited to, kettle hopping, late hopping, and dry hopping. Here, kettle hopping means that hops are added during the temperature rise of the pre-fermentation liquid (wort) or at the beginning of boiling, and late hopping means that hops are added just before the end of boiling. Moreover, dry hopping means throwing in a hop after the fermentation process start.

  Moreover, as a hop processed product, a low hop, a hexahop, a tetrahop, an isolated hop extract etc. can be used, for example. Addition of the hop processed product can also be performed in any one or a plurality of steps of the pre-fermentation step S1 to the post-fermentation step S3.

  Moreover, as for naringin and caffeine, what is marketed is purchased as appropriate, and at any step in the production process, preferably at least of the pre-fermentation step S1, the fermentation step S2, and the post-fermentation step S3 described later. It is good to add so that the density | concentration may become the above-mentioned numerical range in one process.

The beer-taste beverage according to the present embodiment may be non-foaming, but is preferably foaming. 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 0.00. It means less than 049 MPa (0.5 kg / cm ² ).
Moreover, the beer taste drink which concerns on this embodiment can be made into the aspect which does not contain dietary fiber. Furthermore, the beer taste drink which concerns on this embodiment can be made into the aspect which does not contain indigestible dextrin.

In the beer-taste beverage according to this embodiment, colorants, sweeteners, high-intensity sweeteners, antioxidants, fragrances, acidulants, and salts that are usually blended as beverages within a range in which the desired effects of the present invention are not inhibited. Etc. (these may be simply referred to as optional addition materials). Examples of the colorant that can be used include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. As the sweetener, for example, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. Examples of the high-intensity sweetener include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium lithyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, and alitame. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of acidulants include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid, etc. be able to. Examples of salts that can be used include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.
As these optional additive materials and the above-mentioned wheat, drinking alcohol, etc., commercially available materials can be used.

  Moreover, in this embodiment, as raw materials other than wheat, for example, peas, corn, rice, soybeans, and the like can be used, but other raw materials can also be used. Note that these raw materials also affect the taste and aroma of beer-taste beverages, and in the case of alcohol fermentation, they become nitrogen and carbon sources that can be assimilated by yeast.

  The beer-taste beverage according to the present embodiment can be provided in a container. The container may be any container that can be sealed, and a so-called can container or barrel container made of metal (such as aluminum or steel) may be used. Moreover, a glass container, a plastic bottle container, a paper container, a pouch container, etc. can also be applied to the container. The capacity of the container is not particularly limited, and any one currently in circulation can be applied. In addition, it is preferable to apply a metal container because it can completely block gas, moisture and light and can maintain stable quality at room temperature for a long time.

  With the configuration described above, even if the use ratio of wheat is lowered by having at least one of a predetermined amount of bitterness value, naringin and caffeine, the added drinking alcohol It is possible to provide a beer-taste beverage in which the alcoholic taste is not easily felt. Moreover, if it is set as the structure demonstrated above, since content of purine bodies is low, the beer taste drink which a consumer who resists ingestion of purine bodies can also drink easily can be provided.

(Method for producing beer-taste beverage)
Next, an embodiment of a method for producing a beer-taste beverage according to the present invention will be described.
FIG. 1 is a flowchart illustrating a method for producing a beer-taste beverage according to this embodiment.
The manufacturing method of the beer taste drink which concerns on this embodiment is a manufacturing method which manufactures an above-described beer taste drink, Comprising: As shown in FIG. 1, before-fermentation process S1 before performing alcoholic fermentation and alcoholic fermentation are performed. Fermentation process S2 and post-fermentation process S3 after performing alcoholic fermentation are included.

  In this embodiment, in at least one of the pre-fermentation step S1, the fermentation step S2, and the post-fermentation step S3, drinking alcohol is added, and the use ratio of wheat in the final product is 10% or less, and The bitterness value is 7 to 35, the content of naringin is 100 to 300 ppm, and the content of caffeine is at least one of 200 to 600 ppm. Since it is as having already demonstrated that this aspect is preferable, the description is abbreviate | omitted.

In addition, it is preferable to manufacture wort (pre-fermentation liquid) using wheat by pre-fermentation process S1.
Moreover, it is preferable to add potable alcohol to the wort in at least one of the pre-fermentation step S1, the fermentation step S2, and the post-fermentation step S3, and it is added in the fermentation step S2 or the post-fermentation step S3. Is more preferable.

  On the other hand, hops and processed hop products having a bitterness value as described above, naringin with the content described above, caffeine with the content described above, and optional additive materials are pre-fermentation step S1 and fermentation step S2. And at least one of the post-fermentation step S3. Here, the adjustment of the bitterness value can be appropriately set by adjusting the dose and boiling time of the hop used as a raw material. Therefore, it is preferable to add hops to the pre-fermentation step S1. Moreover, when adjusting a bitterness value using above-described hop processed goods etc., it is preferable to add to pre-fermentation process S1, fermentation process S2, or post-fermentation process S3.

Hereinafter, each step will be described more specifically.
(Pre-fermentation process S1)
The pre-fermentation step S1 is a step of preparing a pre-fermentation solution for alcohol fermentation in the fermentation step S2. The pre-fermentation solution prepared in the pre-fermentation step S1 is not particularly limited as long as it is a pre-fermentation solution that becomes 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 the yeast can assimilate. The nitrogen source that can be assimilated by yeast is, for example, at least one of amino acids and peptides contained in wheat. The carbon source that can be assimilated by yeast is, for example, a saccharide contained in wheat. In addition, for example, when raw materials other than wheat, such as the above-mentioned peas, are contained in wort, it goes without saying that such raw materials other than wheat also become nitrogen and carbon sources that can be assimilated by yeast.

  As the pre-fermentation liquid, for example, one produced by limiting the use ratio of wheat to 1/10 to 1/20 when producing general beer can be used. Moreover, what was manufactured with the use ratio of the wheat which manufactures common beer can be used for a pre-fermentation liquid. However, in the latter case, the alcohol may be fermented in the fermentation step S2 described later or in the fermentation step S2, and then diluted so that the use ratio of wheat becomes 10% or less.

  When the pre-fermentation solution contains wheat or raw materials other than wheat, it is preferable to carry out a step (so-called saccharification step) of degrading proteins and / or polysaccharides contained therein in the pre-fermentation solution with an enzyme. Examples of such enzymes include protease and / or amylase. As these enzymes, those contained in wheat or the like may be used, or a previously purified enzyme may be added externally instead of or in addition to these enzymes.

  The pre-fermentation solution is preferably filtered before fermentation with yeast in the subsequent fermentation step S2, and more preferably boiled. Hops can be added in any step as described above, but it is preferable to add them before filtration or boiling. By filtering the pre-fermentation solution, impurities can be eliminated, and a higher quality beer-taste beverage can be provided. Moreover, since this can be sterilized and boiled by boiling the pre-fermentation liquid, alcoholic fermentation in fermentation process S2 can be performed suitably.

(Fermentation process S2)
Fermentation process S2 is a process of adding yeast to a pre-fermentation liquid and performing alcoholic fermentation. In this embodiment, for example, first, yeast is added to a sterile pre-fermentation solution whose temperature has been adjusted in advance within a predetermined range (for example, a range of 0 to 40 ° C.) to prepare a fermentation broth. As described above, the addition of potable alcohol can be performed in this fermentation step S2.

The number of yeasts in the fermentation broth at the start of fermentation can be adjusted as appropriate, for example, within the range of 1 × 10 ^{2 to} 3 × 10 ⁹ cells / mL, and 1 × 10 ^{6 to} 3 × 10 ⁹ cells. / ML is preferable.

  Subsequently, alcohol fermentation is performed by maintaining this fermentation broth at a predetermined temperature for a predetermined time. The temperature of fermentation can be adjusted suitably, for example, is in the range of 0 to 40 ° C, more preferably in the range of 6 to 15 ° C.

  In fermentation process S2, it is good also as aging further. Aging is performed by maintaining the fermented liquid after fermentation as described above at a predetermined temperature for a predetermined time. By this aging, insoluble matter in the fermentation broth can be precipitated to remove turbidity, and the flavor can be improved.

  In this way, in fermentation process S2, the post-fermentation liquid containing ethanol and the flavor component produced | generated by yeast can be obtained. The alcohol content contained in the post-fermentation liquid can be, for example, 1 to 20%, preferably 1 to 10%, and more preferably 1 to 8%, together with the drinking alcohol added. When lowering the alcohol content, it can be carried out by appropriately adjusting the fermentation conditions such as adjusting in the pre-fermentation step S1, shortening the fermentation time in the fermentation step S2, or lowering the fermentation temperature. . In addition, when the alcohol content is high, the alcohol content can be adjusted to 1 to 20% or a preferable range of 1 to 8% by appropriately diluting the post-fermentation liquid.

(Post-fermentation process S3)
Post-fermentation process S3 is a process which gives a predetermined process to the post-fermentation liquid, and finally obtains a beer-taste beverage. As post-fermentation process S3, filtration (equivalent to what is called primary filtration) of the post-fermentation liquid obtained by fermentation process S2 is mentioned, for example. By this primary filtration, insoluble solids and yeast can be removed from the post-fermentation solution. Moreover, in post-fermentation process S3, you may perform microfiltration (what is called secondary filtration) of the post-fermentation liquid further. By secondary filtration, various germs and remaining yeast can be removed from the post-fermentation solution. Instead of microfiltration, the post-fermentation liquid may be sterilized by heating. The primary filtration, the secondary filtration, and the heating in the post-fermentation step S3 can be performed by general equipment used when producing a beer-taste beverage.

In addition, the post-fermentation step S3 includes a step of filling containers such as bottles, cans, and plastic bottles.
If the manufactured beer-taste beverage is non-foaming or not foaming enough, and you want to give it a sufficient foaming property, add water containing carbon dioxide gas or add carbonation. By carrying out, it can be set as a desired gas pressure.

  By the manufacturing method demonstrated above, the beer taste drink which concerns on this embodiment can be manufactured suitably. The beer-taste beverage thus produced has at least one of a bitterness value of 7 to 35, a naringin content of 100 to 300 ppm, and a caffeine content of 200 to 600 ppm. Therefore, even when the use ratio of wheat is lowered, it is difficult to feel the alcohol taste of the added drinking alcohol. Therefore, even when a consumer drinks this, it is possible to make the alcoholy taste of the drinking alcohol prone to be difficult to perceive. In addition, since the beer-taste beverage produced in this way has a low purine content, it can be easily consumed by consumers who are resistant to ingestion of purine. Moreover, the manufacturing method of the beer taste drink which concerns on this embodiment can manufacture such a beer taste drink reliably. The manufacturing method of the beer taste drink which concerns on this embodiment can manufacture such a beer taste drink reliably.

  Next, the content of the present invention will be specifically described with reference to an example that exhibits the desired effect of the present invention, a comparative example that is not, and a reference example.

[Reference Example 1]
Reference Example 1 was performed in order to confirm what kind of evaluation would be obtained when the use ratio of wheat was lowered using commercially available beer.
In Reference Example 1, a commercially available beer (malt use ratio: 100%, alcohol content: 5%, purine body: about 11 mg / 100 mL, extract content: 4 g / 100 cm ³ ) and carbon dioxide-containing water are mixed, or the above-mentioned commercially available No. 1 in Table 1 using the beer of As shown to 1-6, the sample whose malt use ratio is 5-100% was prepared. The gas pressure of the sample was about 0.235 MPa.

  For each of the prepared samples, 5 well-trained professional panels scored independent scores in a 5-step evaluation of 1 to 5 points for richness, alcohol feeling (quantity) and comprehensive evaluation according to the following evaluation criteria.

(Body)
5 points: Extremely strong.
4 points: Strong body.
3 points: There is richness.
2 points: The body is weak.
1 point: I do not feel rich.

(Alcohol feeling (amount))
5 points: The amount of alcohol feels the same as commercially available beer.
4 points: It seems that the amount of alcohol is slightly less than that of commercially available beer.
3 points: The amount of alcohol is felt between 2 and 4 points.
2 points: It is felt that the amount of alcohol is clearly less than that of commercially available beer.
1 point: Alcohol is hardly felt.

(Comprehensive evaluation)
5 points: Excellent balance as a beer-taste beverage.
4 points: Excellent balance as a beer-taste beverage.
3 points: The balance as a beer-taste beverage is about halfway between 2 points and 4 points.
2 points: The balance as a beer-taste beverage is inferior.
1 point: The balance as a beer taste drink is bad.

  In Table 1, no. Along with the malt use ratio, alcohol content, and purine content (mg / 100 mL) of the samples according to 1 to 6, the evaluation of richness, alcohol feeling (amount) and comprehensive evaluation is shown. In addition, in each evaluation item, the score evaluated by each panel is averaged, the value is 1 or more and less than 2, x is 2 or more and less than 2.5, and 2.5 or less is less than 3 Was marked with ◯, and those with 3 or more. ◎, ○, and △ are acceptable, and × is unacceptable.

  As shown in Table 1, it was confirmed that as the malt use ratio decreases, the evaluation of the richness, the alcohol feeling (amount) and the overall evaluation also decreases.

[Reference Example 2]
Reference Example 2 was performed in order to confirm what evaluation is obtained when the malt use ratio is lowered using commercially available beer and the alcohol content is increased by adding raw material alcohol.
In Reference Example 2, the same commercially available beer as in Reference Example 1, raw material alcohol, and carbon dioxide-containing water were mixed, and No. 2 in Table 2 was mixed. Samples according to 7-12 were prepared. In addition, it was made to contain 1/10 volume of the said commercial beer in the total volume of each sample (it was made to become 10% in the total volume). Further, as in Reference Example 1, the gas pressure of the sample was about 0.235 MPa.

For each of the prepared samples, 5 well-trained specialized panels evaluated the richness, alcohol feeling (quality), alcohol feeling (quantity) and comprehensive evaluation according to the same evaluation criteria as in Reference Example 1. The evaluation standard of alcohol feeling (quality) was scored by an independent score of 1 to 5 points according to the following.
In addition, the alcohol content of the product in Table 2 is the amount contained in commercially available beer (0.5% because 10% of the total volume of the sample is included) and the added alcohol content for raw material ( It depends on each sample). No. All the samples according to 7 to 12 contain a commercial beer having a malt use ratio of 100%, a purine body of about 11 mg / 100 mL, and an extract content of 4 g / 100 cm ³ so that the total volume of the sample is 10%. Therefore, the malt use ratio is 10%, the purine content is about 1.1 mg / 100 mL, and the extract content is 0.4 g / 100 cm ³ .

(Alcohol feeling (quality))
5 points: Alcoholic taste of added drinking alcohol is not felt at all.
4 points: Alcoholic taste of added drinking alcohol is hardly felt.
3 points: Alcoholic taste of added drinking alcohol is felt in the middle of 2 and 4 points.
2 points: The taste of the added drinking alcohol is slightly felt.
1 point: The drunk spirit of the added drinking alcohol is prominently felt.

  In Table 2, no. The evaluation of the richness, alcohol feeling (quality), alcohol feeling (amount), and comprehensive evaluation are shown together with the amount of raw material alcohol added to the samples according to 7 to 12 and the alcohol content of the product. In addition, in each evaluation item, the score evaluated by each panel is averaged, the value is 1 or more and less than 2, x is 2 or more and less than 2.5, and 2.5 or less is less than 3 Was marked with ◯, and those with 3 or more. ◎, ○, and △ are acceptable, and × is unacceptable.

When the malt use ratio was reduced to 10%, as shown in Table 2, it was confirmed that the alcohol feeling (quality) decreased as the amount of raw material alcohol increased. Specifically, no. As in the samples according to 11 and 12, when the added alcohol for raw materials is 6.5% or more (the alcohol content of the product is 7% or more), the taste of the added drinking alcohol is prominently felt. It was confirmed that the feeling of alcohol (quality) was significantly reduced.
On the other hand, no. It was also confirmed that the alcohol feeling (amount) was remarkably improved when the added raw material alcohol content was 4.5% or more (the alcohol content of the product was 5% or more) as in the sample according to 10.

〔Example〕
The examples confirm what kind of evaluation can be obtained when the ratio of wheat is reduced, the alcohol for raw materials is added to increase the alcohol content, and the bitterness value, naringin and caffeine conditions are changed variously. Went to do.
In the examples, the bitterness value, naringin and caffeine are No. in Table 3, respectively. Using the alcohol for raw materials of 4.75% alcohol content, carbon dioxide-containing water, and the same commercially available beer as in Reference Example 1, while adjusting the amount to be the amount shown in 13 to 23, Table 3 No. Samples according to 13-23 were prepared. In addition, 1/20 volume of the commercially available beer was included in the total volume of each sample (5% of the total volume of the sample was a commercial beer). Further, as in Reference Example 1, the gas pressure of the sample was about 0.235 MPa.

No. Since all the samples according to 13 to 23 include a commercial beer having an alcohol content of 5% so as to be 5% of the total volume of the sample, 0.25% of alcohol derived from a commercial beer is included. It is out. And since 4.75% of raw material alcohol is added as described above, the alcohol content of the product is 5% in total. No. Since the samples according to 13 to 23 all contain commercially available beer with a malt use ratio of 100%, purine body of about 11 mg / 100 mL, and extract content of 4 g / 100 cm ³ , so as to be 5% of the total volume of the sample, The malt use ratio is 5%, the purine content is 0.55 mg / 100 mL, and the extract content is 0.2 g / 100 cm ³ .

  For each prepared sample, 5 well-trained professional panels 1-5 points for richness, alcohol feeling (quality), alcohol feeling (quantity) and comprehensive evaluation according to the evaluation criteria described in Reference Examples 1 and 2 An independent score was assigned in a five-step evaluation. In Table 3, no. While showing the bitterness value of the sample which concerns on 13-23, naringin, and the conditions of caffeine, evaluation of richness, an alcohol feeling (quality), an alcohol feeling (quantity), and comprehensive evaluation is shown. In addition, in each evaluation item, the score evaluated by each panel is averaged, the value is 1 or more and less than 2, x is 2 or more and less than 2.5, and 2.5 or less is less than 3 Was marked with ◯, and those with 3 or more. ◎, ○, and △ are acceptable, and × is unacceptable. “-” In Table 3 indicates that no addition was made.

As shown in Table 3, no. In the samples according to 15 to 23, the bitterness value, naringin, and caffeine conditions satisfied the requirements of the present invention, so even if the use ratio of wheat was lowered, the alcohol taste of the added raw material alcohol It was confirmed that it was difficult to be felt in a protruding manner (both examples). In particular, no. The samples according to Nos. 16 and 17 were excellent in the results of comprehensive evaluation, and confirmed to be a preferable embodiment.
On the other hand, no. The samples according to Nos. 13 and 14 have a bitterness condition that does not satisfy the requirements of the present invention and do not contain naringin and caffeine. Therefore, the balance as a beer-taste beverage is poor and the overall evaluation is low. (Both were comparative examples).
In addition, No. 14 and no. From the evaluation of the sample according to 15, it was presumed that the lower limit of the bitterness value was effective even at about 7. No. From the evaluation of the sample according to 19, it was inferred that the upper limit of the bitterness value was effective even at about 35.

S1 Pre-fermentation process S2 Fermentation process S3 Post-fermentation process

Claims (7)

A wheat-derived component include alcohol content of 2.5% min or more potable alcohol content of purine is 1.1 mg / 100 mL or less, alcohol content from 3 to 8%, bitterness is 7 to 35, wherein A beer-taste beverage characterized in that the drinking alcohol is a combination of one or more spirits and spirits used as distilled spirits and does not contain indigestible dextrins. A wheat-derived component include alcohol content of 2.5% min or more potable alcohol, the extract component of wheat-derived component 0.40 g / 100 cm ³ or less, alcohol content from 3 to 8%, bitterness is at 7-35 A beer-taste beverage characterized in that the drinking alcohol is a combination of one or two or more spirits and spirits as raw materials, and does not contain indigestible dextrin.   The beer-taste drink according to claim 1 or 2, wherein the use ratio of wheat is 10% or less.   The beer-taste beverage according to any one of claims 1 to 3, wherein the beverage does not contain dietary fiber.   It is effervescent and the beer taste drink of any one of Claims 1-4 characterized by the above-mentioned.   The beer-taste beverage according to any one of claims 1 to 5, wherein the bitterness value is 10 to 30.   The beer taste according to any one of claims 1 to 6, wherein the drinking alcohol is one or more selected from shochu, brandy, vodka, and raw alcohol. Beverages.

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