JP5993507B2 - Beer-taste beverage and method for producing the same - Google Patents

Description

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

  In recent years, consumer preferences and values have been diversified, and purchase costs have been kept low, leading to an increase in consumption of beer-taste beverages. There are Patent Documents 1 to 3 as background art relating to beer-taste beverages and production methods thereof.

Patent Document 1 discloses a method for producing alcoholic beverages characterized in that, when producing alcoholic beverages, yeast difficult-to-use water-soluble dietary fiber is used as an auxiliary material.
Patent Document 2 discloses a method for producing a fermented beverage characterized in that, in producing a fermented beverage, an auxiliary material containing water-soluble dietary fiber is added after the fermentation step.
Patent Document 3 discloses a low-calorie beer-flavored alcohol with an excellent balance of flavor and body, characterized by adding an auxiliary material containing water-soluble dietary fibers and non-fermentable sugars when producing a beer-flavored alcoholic beverage. A method for producing a beverage is disclosed.

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

JP-A-8-249 JP 2007-6872 A JP 2009-142233 A

  Beer and beer-taste beverages that use wheat generally taste deeper and thicker as the barley usage rate increases, and the flavor becomes deeper and spreads, and the taste becomes clearer as the barley usage rate decreases. Known to. Moreover, there exists a tendency for the extract content derived from wheat to become high, so that the wheat utilization rate is high, and the extract content derived from wheat tends to decrease as the wheat utilization rate is low.

  When this inventor examined, it is patent documents 1-1 to the beer taste drink (that is, a beer taste drink with few extract contents and a refreshing taste) where the barley usage rate becomes less than 50%. When the technology described in 3 is applied and water-soluble dietary fiber is added, the richness of the beer-taste beverage is enhanced, but the sharpness gradually deteriorates as the amount of water-soluble dietary fiber added increases. I understood. In the present specification, “clear” means refreshing aftertaste and refreshing.

  This invention is made | formed in view of the said problem, and makes it a subject to provide the beer taste drink with which the richness and the sharpness were improved, and its manufacturing method.

This invention which solved the above-mentioned subject has the following composition.
(1) containing the extract component and the water-soluble dietary fibers from oats, is not less less 1.1 mg / 100 mL content of purine, containing sour material 432 ～805.7Ppm terms of citric acid, an alcohol power is Ri 3-8% der, extract component from said barley is at 0.72 g / 100 cm ³ or less, beer-taste content of the water-soluble dietary fiber is 0.5~4.0w / v% Beverages.
(2) A method for producing a beer-taste beverage, which includes an extract derived from wheat and water-soluble dietary fiber at any stage during the production process, and the content of purines in the final product is 1 .1 mg / 100 mL or less, sour substance is contained so that the content in the final product is 432 to 805.7 ppm in terms of citric acid, the alcohol content in the final product is 3 to 8%, and the wheat The manufacturing method of the beer taste drink which makes the extract content derived 0.72 g / 100cm < ³ > or less, and makes content of the said water-soluble dietary fiber 0.5-4.0 w / v% .

  ADVANTAGE OF THE INVENTION According to this invention, there can be provided a beer-taste beverage that is rich and improved in sharpness, and a method for producing the same.

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 beverage)
The beer-taste beverage according to one embodiment of the present invention has a wheat-derived extract content of 0.72 g / 100 cm ³ or less, contains water-soluble dietary fiber (sometimes simply referred to as dietary fiber), and citric acid. Containing 325 to 972 ppm of sour substances.
The beer-taste beverage is also referred to as a beer-like (wind) beverage and refers to a beverage that has a taste like beer, that is, a beverage that gives a drinker a sense of drinking beer. Beer-taste beverages are those whose alcohol content is less than 1 volume / volume% ("v / v%" or generally "%") (beer-taste non-alcoholic drinks or non-alcohols). There are also beer-taste beverages, etc.) and those with an alcohol content of 1% or more (called beer-taste alcoholic beverages, etc.).

In the case where the alcohol content of the beer-taste beverage according to the present embodiment is less than 1%, the alcohol content of 0.00% that does not contain any alcohol (referred to as a beer-taste completely alcohol-free beverage) is also included. It is.
When the beer taste drink which concerns on this embodiment contains alcohol, it is preferable that alcohol content shall be 1-8%, for example, it is more preferable when it shall be 3-7%. The alcohol content is not limited to this range, and may be more than 8%. In the present specification, alcohol refers to ethanol unless otherwise specified.

(Extract derived from wheat)
In this embodiment, the extract derived from wheat is 0.72 g / 100 cm ³ or less. In addition, an extract part means the non-volatile solid part which consists of saccharide | sugar content (carbohydrate), protein, an amino acid, bitterness, a non-volatile organic acid, a mineral, polyphenol, a pigment | dye component, etc. When the extract derived from wheat exceeds 0.72 g / 100 cm ³ , it means that the wheat usage rate is high. In other words, it is a beer-taste beverage that has a deep taste, is deep, spreads, and has a strong flavor, so even if it contains water-soluble dietary fiber, there is no significant effect on the richness and sharpness. Therefore, when the extract derived from wheat exceeds 0.72 g / 100 cm ³ , the significance of improving sharpness is reduced by defining the content of sour substances as described later. Therefore, as described above, the extract derived from wheat was regulated to 0.72 g / 100 cm ³ or less. The extract derived from wheat is preferably more than 0 g / 100 cm ³ and 0.4 g / 100 cm ³ or less.

If the extract derived from wheat is 0.72 g / 100 cm ³ or less, the content of the purine derived from wheat in the beer-taste beverage is reduced to, for example, 2 mg / 100 mL or less, or 1.1 mg / 100 mL or less. Can be made. By reducing the content of purine bodies, it is possible to provide a beer-taste beverage that is easy for consumers who are resistant to ingestion of purine bodies.

The extract is a value obtained by measuring the specific gravity (sake degree) and the alcohol degree according to the analysis method prescribed by the National Tax Agency of Japan, and is a calculated value, that is, a gram of nonvolatile components contained in a raw capacity of 100 cubic centimeters at a temperature of 15 ° C. It is preferably determined by a number (g / 100 cm ³ ).

Although it does not specifically limit about the method which makes the extract part derived from wheat 0.72g / 100cm < ³ > or less or 0.4g / 100cm < ³ > or less, For example, when manufacturing the amount of wheat used for general beer The wort (pre-fermentation solution) is produced by restricting to 1/5 to 1/10 of this, and the wort is fermented with alcohol, or the wort is produced in the amount of wheat used to produce general beer. Such wort may be fermented with alcohol and then diluted so as to be an extract derived from the above-mentioned wheat.

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 wheat-derived raw material include wheat, malt, and extracts thereof, and these can be used alone or in combination.
Wheat, malt and these extracts can be obtained by appropriately processing barley, wheat, rye, buckwheat and the like. These wheats greatly affect the taste and aroma of beer-taste beverages, and also serve as a nitrogen source and a carbon source that can be assimilated by yeast when alcoholic fermentation is performed.

In addition, the barley used as a wheat origin raw material means the thing which does not germinate barley, wheat, rye, buckwheat, etc., may thresh, and the state which pulverized the grain as it is or the appropriate size Can be used.
The malt used as a wheat-derived material refers to a germinated barley, wheat, rye, buckwheat or the like under a predetermined condition, and is used in a germinated state or a state in which this is pulverized to an appropriate size. it can.
The wheat or malt-derived extract used as the wheat-derived raw material refers to an extract obtained by extracting a predetermined component from water or / and an organic solvent or the like from the wheat or malt, and concentrating it.
Each of the aforementioned wheat can be used after being dried according to the needs of consumers. The roasting of wheat can be performed arbitrarily by appropriately adjusting the roasting conditions of wheat.

  In this embodiment, in addition to the alcohol obtained by fermenting wheat, alcohol can be further added as needed. The alcohol to be added may be potable alcohol, and the type, production method, raw material, etc. are not limited. For example, various spirits such as shochu, brandy, and vodka, raw material alcohol, and the like can be added singly or in combination of two or more. In addition, when the density | concentration of the alcohol obtained by fermenting wheat is high, it cannot be overemphasized that it can also dilute so that it may become a desired alcohol content.

(Water-soluble dietary fiber)
The water-soluble dietary fiber refers to a water-soluble fiber among all polymer components mainly composed of polysaccharides in foods that cannot be digested by human digestive enzymes (Ayano, Japan Food Science, 12, 27-37 ( 1988)). Water-soluble dietary fiber has been found to have useful effects such as intestinal regulation and blood glucose level increase suppression. In this embodiment, richness is provided to beer-taste beverages by containing water-soluble dietary fiber.

  As water-soluble dietary fiber, for example, at least one selected from indigestible dextrin, polydextrose, and guar gum degradation product can be used, but is not limited thereto. For example, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan can be used as the water-soluble dietary fiber. Among these, as shown in the examples described later, indigestible dextrin and polydextrose can be suitably used as the water-soluble dietary fiber.

Indigestible dextrin is produced by hydrolysis and thermal decomposition of starch, and has components that are not decomposed by various amylases, particularly human digestive enzymes.
Polydextrose is a water-soluble dietary fiber made from corn and can be produced by mixing glucose and sorbitol and adding citric acid.
A guar gum degradation product can be produced by degrading guar beans with an enzyme.
Commercially available indigestible dextrins include, for example, fiber sol and pine fiber manufactured by Matsutani Chemical Co., Ltd., and polydextrose includes, for example, Lites II manufactured by Danisco Japan Co., Ltd. .

  The content of the water-soluble dietary fiber is not particularly limited as long as it is a concentration capable of imparting richness to a beer-taste beverage. For example, it exceeds 0 w / v% and is 4.0 w / v% or less. It is preferable to set it to 0.5 to 4.0 w / v%.

(Sour substance)
In this embodiment, the content of the sour substance is 325 to 972 ppm in terms of citric acid. By containing the sour substance in this numerical range, the sharpness of the beer-taste beverage can be improved, that is, the sharpness can be improved. When the content of the sour substance is less than 325 ppm in terms of citric acid, since the content of the sour substance is too small, the effect of improving the sharpness of the beer-taste beverage cannot be expected. On the other hand, when the content of the sour substance exceeds 972 ppm in terms of citric acid, the content of the sour substance is too much, so that the sourness becomes strong and the beer-taste beverage gets worse. The content of the sour substance is preferably 492 ppm or more when the wheat-derived extract content exceeds 0.4 g / 100 cm ³ and 0.72 g / cm ³ or less. If it does in this way, even if it is a case where the extract part derived from wheat exists in this range comparatively high, sharpness can be improved more reliably. In addition, content of the sour substance contained in a beer taste drink can be measured as follows. That is, the organic acid can be measured, for example, by HPLC using Shodex RSpak KC-811 as an analytical column. The inorganic acid can be measured by anion analysis by ion chromatography.

  Examples of sour substances 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, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid Etc. may be included. Although each of these sour substances has characteristics of sourness, it is said that the sourness can be converted into each other. For example, when the acidity of citric acid is 100, the acidity of lactic acid is 120, the acidity of malic acid is 125, the acidity of tartaric acid is 130, the acidity of fumaric acid is 180, The acidity of succinic acid is 115, the acidity of acetic acid is 100, and the acidity of phosphoric acid is 200.

  Further, the content of the sour substance is not limited as long as the content of the sour substance contained in the final product is within the range of 325 to 972 ppm in terms of citric acid. That is, the content in the final product may be in the above-described range regardless of whether it is derived from a wheat-derived material or a raw material such as hops and added as an optional additive material.

  It should be noted that the content of sour substances in beer-taste beverages produced by limiting the amount of wheat used to 1/10 of that for producing general beer (that is, beer-taste beverages with a wheat consumption of 10%) Acid 25ppm, Malic acid 14ppm (17.5ppm in citric acid equivalent), Succinic acid 8ppm (9.2ppm in citric acid equivalent), Lactic acid 15ppm (18ppm in citric acid equivalent), Phosphoric acid 68ppm (136ppm in citric acid equivalent) is there. Therefore, in the case of a beer-taste beverage with a wheat consumption of 10%, the total content of sour substances contained in the beer-taste beverage is 205.7 ppm. In this case, since the content of the sour substance does not fall within the above-mentioned range, the sour substance (acidulant) as an optional additive material is added externally, and the content in the final product is adjusted to 325 to 972 ppm. .

  Similarly, for example, when using a beer-taste beverage with a wheat consumption of 18%, the content of sour substances is 45 ppm citric acid, 26 ppm malic acid (32.5 ppm in terms of citric acid), 14 ppm succinic acid (in terms of citric acid) 16.1 ppm), lactic acid 27 ppm (32.4 ppm in terms of citric acid), and phosphoric acid 123 ppm (246 ppm in terms of citric acid). Therefore, in the case of wort with 18% wort consumption, the total content of sour substances contained in the wort is 372 ppm. In this case, since the content of the sour substance is within the above-described numerical range, the beer-taste beverage having a richness and improved sharpness can be obtained. Even in this case, it goes without saying that an acidity substance (acidulant) as an optional additive material can be externally added within the range not exceeding the numerical value range described above according to the needs of consumers. Absent.

The beer-taste beverage according to this embodiment is preferably effervescent, but can be non-effervescent. Here, the foaming property in the present embodiment means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm ² ) or more, and the non-foaming property means that the gas pressure at 20 ° C. is 0.00. It means less than 049 MPa (0.5 kg / cm ² ).

In the beer-taste beverage according to this embodiment, colorants, sweeteners, high-intensity sweeteners, antioxidants, flavors, bitterings, and salts that are usually blended as beverages within a range that does not inhibit the desired effects of the present invention. 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. Moreover, as a bittering agent, iso-alpha acid, a low hop, a hexahop, a tetrahop etc. can be used, for example. 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 the above-mentioned wheat, water-soluble dietary fiber, alcohol added as necessary, optional additives, and the like, commercially available products can be used.

  In the present embodiment, examples of raw materials other than wheat include peas, corn, rice, soybeans, and the like, but are not limited thereto. 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 maintain stable quality at room temperature for a long time.

  If it is set as the structure demonstrated above, richness is provided by water-soluble dietary fiber and the beer taste drink by which the sharpness was improved with the sour substance can be provided. The beer-taste beverage according to the present embodiment is particularly classified as a sparkling liquor or liqueur (foaming (1)), and can be applied to a beer-taste beverage that exhibits beer-like taste and aroma.

(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.
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: At any stage in the manufacturing process, the extract derived from the wheat in the final product is 0. The wheat-derived raw material is contained so as to be 72 g / 100 cm ³ or less, the water-soluble dietary fiber is contained, and the sour substance is contained so that the content in the final product is 325 to 972 ppm in terms of citric acid.

An example of the main processes of the manufacturing method of the beer taste drink concerning this embodiment is shown in FIG.
The manufacturing method shown in FIG. 1 includes a pre-fermentation step S1, a fermentation step S2, and a post-fermentation step S3.
In addition, addition of water-soluble dietary fiber, a sour substance, an arbitrary additive material, etc. can be performed at any stage before alcoholic fermentation, during alcoholic fermentation, or after alcoholic fermentation, that is, any process of the above-described processes.

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

  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) for decomposing proteins and / or polysaccharides contained 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. As described above, water-soluble dietary fiber and sour substances can be added at any stage, but it is preferable to add them before filtration or boiling. By filtering the pre-fermentation liquid, impurities can be eliminated and a higher quality beer-taste beverage can be provided. 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.

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.

  Next, 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 concentration (alcohol content) of ethanol contained in the post-fermentation liquid can be, for example, 1 to 20%, preferably 1 to 10%, and more preferably 3 to 10%. it can. When the ethanol concentration is less than 1%, it can be performed by appropriately adjusting the fermentation conditions such as shortening the fermentation time in the fermentation step S2 or lowering the fermentation temperature. Moreover, the ethanol density | concentration can also be made into less than 1% by diluting the post-fermentation liquid whose alcohol content is 1 to 20% suitably.

(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.

Furthermore, when it is desired to increase the alcohol content of the post-fermentation liquid, it is preferable to add the alcohol described above in this post-fermentation step S3, that is, spirits.
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 produced in this way is rich and has improved sharpness. Therefore, even if it is a case where it is classified into sparkling liquor or liqueur (foaming property (1)) under the liquor tax law, it is possible to provide consumers with a beer-taste beverage that is more rich and sharp than conventional products. Moreover, 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]
As a reference example, a sample containing water-soluble dietary fiber but not added with a sour substance was manufactured, and its richness and sharpness were examined.
In this reference example, commercially available beer (malt 100%, alcohol content 5%) is diluted and the barley usage rate is 10% (sample according to No. 1-7) or 18% (sample according to No. 8). It adjusted so that it might become.

Here, various sour substances are contained in commercially available beer. Therefore, the contents of various sour substances in commercially available beer were measured, and converted into cases where the barley usage rate was 10% and 18%, respectively, and the results are shown in Table 1. In addition, content of the sour substance was measured as follows. That is, the organic acid was measured by HPLC using Shodex RSpak KC-811 as an analytical column. The inorganic acid was measured by anion analysis by ion chromatography.

  In consideration of various sour substances having the contents shown in Table 1, water-soluble dietary fiber was added so that the contents shown in Table 2 were obtained, and No. 1 was obtained. Samples according to 1-8 were produced. All of these samples were prepared with water containing carbon dioxide gas, and were made foamable with a gas pressure of 0.235 MPa. Moreover, indigestible dextrin (Matsutani Chemical Co., Ltd. pine fiber) was used as water-soluble dietary fiber. The alcohol content is No. Samples according to 1-7 are 0.5% The sample according to 8 was 0.9%.

Since the wheat-derived extract content of the original 100% malt is 4 g / 100 cm ³ , the wheat-derived extract content is 0.4 g / 100 cm ³ when the malt use rate is 10%. When the barley usage rate is 18%, the wheat-derived extract content is 0.72 g / 100 cm ³ .

For each manufactured sample, 5 well-trained professional panels scored independent scores in a 5-step evaluation of 1 to 5 points for richness and sharpness according to the following evaluation criteria, and the average value was calculated. In Table 2, no. The extract (g / 100cm < ³ >) of the sample which concerns on 1-8, content (w / v%) of water-soluble dietary fiber, richness, and sharpness were described collectively. In addition, No. Since the samples according to 1 and 8 did not contain water-soluble dietary fiber, the content of water-soluble dietary fiber in Table 2 was indicated by “−”.

(Body)
5 points: Extremely strong.
4 points: The body was strong.
3 points: There was a lot.
2 points: The body was weak.
1 point: I did not feel rich.

(Kire)
5 points: Excellent sharpness.
4 points: Sharpness was excellent.
3 points: There was sharpness.
2 points: The sharpness was slightly inferior.
1 point: There was no sharpness.

  As shown in Table 2, since the content of sour substances is not sufficient in the present Reference Example with a small amount of extract derived from wheat, the richness increased as the content of water-soluble dietary fiber increased, but with this, the sharpness increased. It got worse. As shown in Table 2, this tendency is No. It was seen in the samples according to 5-7. Since the content of the water-soluble dietary fiber in these samples was 2 w / v% or more, the content of the water-soluble dietary fiber was set to 2 w / v% in the following examination.

[Example 1]
Next, in Example 1, lactic acid was used as a sour substance, and this was added at various concentrations to produce a sample in which the total content of the sour substance was adjusted to a predetermined value. About richness, sharpness and comprehensive evaluation investigated.
In Example 1, the concentration of the sample was adjusted so that the extract derived from wheat in the final product was 0.4 g / 100 cm ³ or 0.72 g / 100 cm ³ . That is, the concentration of the sample was adjusted so that the above-mentioned commercially available beer was diluted and the barley usage rate was 10% or 18%. At that time, as a water-soluble dietary fiber, indigestible dextrin (pine fiber manufactured by Matsutani Chemical Co., Ltd.) 2 w / v% and lactic acid are added so as to have the contents shown in Table 3, and these are mixed. , No. Samples according to 9-22 were produced. All of these samples were prepared with water containing carbon dioxide gas, and were made foamable with a gas pressure of 0.235 MPa. In addition, since the content of the purine body of commercially available 100% malt beer was about 11 mg / 100 mL, the content of the purine body of the sample in which the wheat extract was 0.4 g / 100 cm ³ was 1.1 mg / 100 ml. The content of purine bodies in the sample in which the wheat extract was 0.72 g / 100 cm ³ was 2 mg / 100 mL.

For each sample manufactured in this way, five well-trained professional panels scored independent points with a 5-step evaluation of 1 to 5 points according to the evaluation criteria described in the reference example, and the average The value was calculated. In Example 1, in the evaluation of richness and sharpness, an average value of 2.5 points or more and a comprehensive evaluation of ◎ and ○ were judged to be effective (pass). In Table 3, no. The extract part (g / 100cm < ³ >), richness, sharpness, and comprehensive evaluation of the sample concerning 9-22 were described collectively. In addition, comprehensive evaluation evaluated in accordance with the following evaluation criteria.

(Comprehensive evaluation)
(Double-circle): The balance as a beer taste drink was very excellent.
○: The balance as a beer-taste beverage was excellent.
X: The balance as a beer taste drink was bad.

  As shown in Table 3, no. Samples according to 10 to 14 and 17 to 21 contain lactic acid, the total amount of sour substances in the sample is 325 to 972 ppm in terms of citric acid, and contains water-soluble dietary fiber. It was confirmed that the sharpness was improved. Moreover, the comprehensive evaluation also had a good result (all are Examples).

In contrast, no. In the samples according to 9 and 16, since the total of sour substances in the sample was less than 325 ppm in terms of citric acid, the effect of improving the sharpness of the beer-taste beverage was not obtained, and the sharpness was poor (some Comparative example).
No. In the samples according to 15 and 22, the total of sour substances in the sample exceeded 972 ppm in terms of citric acid, so the acidity became strong, the sharpness as a beer-taste beverage was poor, and the balance as a beer-taste beverage was poor Results were obtained (both were comparative examples).

[Example 2]
In Example 2, phosphoric acid, malic acid, succinic acid, citric acid, and tartaric acid were added as sour substances. In addition, No. in which the outstanding effect was confirmed in Example 1. The total of sour substances (lactic acid) of the sample according to 12 was 565.7 ppm in terms of citric acid. Therefore, the total of sour substances in the sample of Example 2 is No. In order to make it equal to the total of the sour substances in the sample according to No. 12, the content was determined to be 565.7 ppm in terms of citric acid. Table 4 shows details of the types and contents of the sour substances in Example 2. The contents of Example 2 will be specifically described below.

In Example 2, the concentration of the sample was adjusted so that the wheat-derived extract content in the final product was 0.4 g / 100 cm ³ . That is, the concentration of the sample was adjusted so that the above-mentioned commercially available beer was diluted and the barley usage rate was 10%. At that time, as a water-soluble dietary fiber, indigestible dextrin (pine fiber manufactured by Matsutani Chemical Industry Co., Ltd.) 2 w / v% and various sour substances with contents shown in Table 4 are added and mixed. No. Samples according to 23-27 were produced. All of these samples were prepared with water containing carbon dioxide gas, and were made foamable with a gas pressure of 0.235 MPa. Since the content of purine bodies in commercially available beer was about 11 mg / 100 mL, the content of purine bodies in the sample in which the extract derived from wheat was 0.4 g / 100 cm ³ was 1.1 mg / 100 mL.

For each sample produced in this way, 5 well-trained professional panels were evaluated according to the evaluation criteria described in the Reference Example and Example 1, with a 5-level evaluation of 1 to 5 points for richness, sharpness and comprehensive evaluation. Independent points were scored and the average value was calculated. In Example 2, the quality of the acidity was further evaluated as an evaluation item. The quality of sourness was scored by an independent score of 1 to 5 points according to the following evaluation criteria, and the average value was calculated.
In Example 2, in the evaluation of richness, sharpness and sourness quality, an average value of 2.5 points or more and a comprehensive evaluation of ◎ and ○ were judged to be effective (pass). In Table 4, no. The types of sour substances and their contents (ppm), richness, sharpness, sour quality and comprehensive evaluation of the samples according to 23 to 27 are also described. In Table 4, “No. The composition of the sample according to No. 12 and each evaluation result are also described.

(Sour quality)
5 points: Extremely good acidity balance.
4 points: The acidity balance was excellent.
3 points: The acidity balance was good.
2 points: The acidity balance was slightly inferior.
1 point: The acidity balance was inferior.

  As shown in Table 4, no. As for the sample which concerns on 23-27, the sum total of the content of the sour substance in a sample was 565.7 ppm in conversion of a citric acid, and the water-soluble dietary fiber was contained. Therefore, as shown in Table 4, it was confirmed that the sharpness was improved by the predetermined amount of the sour substance as described above, although all samples were rich. Moreover, all of these were also excellent in overall evaluation (both examples).

Example 3
In Example 3, the alcohol content of 5% was examined. In addition, No. in which the outstanding effect was confirmed in Example 1. Similar to the sample according to No. 12, also in Example 3, the total content of sour substances in the sample was set to 565.7 ppm. Specifically, a sample (No. 28) in Example 3 was produced as follows. No. In the sample according to No. 28, the concentration of the sample was adjusted so that the extract derived from wheat in the final product was 0.4 g / 100 cm ³ . That is, the concentration of the sample was adjusted so that the above-mentioned commercially available beer was diluted and the barley usage rate was 10%. Moreover, in that case, as a water-soluble dietary fiber, indigestible dextrin (Pine fiber made by Matsutani Chemical Co., Ltd.) 2 w / v%, lactic acid 300 ppm (360 ppm in terms of citric acid), and the alcohol content is 5.0%. The raw material alcohol and the raw material alcohol were added and mixed together. A sample according to 28 was produced. In addition, this sample was adjusted with water containing carbon dioxide gas, and was made foamable with a gas pressure of 0.235 MPa. And this No. The sample according to No. 28 was evaluated for richness, sharpness and comprehensive evaluation in the same manner as described in Example 1. As a result, no. The sample concerning No. 28 is No. about richness, sharpness, and comprehensive evaluation. Evaluation as high as the sample according to 12 could be obtained (Example). That is, it was confirmed that even if the alcohol content is 5%, a beer-taste beverage that is rich and improved in sharpness can be provided.

Example 4
In Example 4, the sample (No. 29) in Example 4 was used in the same manner as in Example 3 except that polydextrose (Laytes II manufactured by Danisco Japan Co., Ltd.) 2 w / v% was used as the water-soluble dietary fiber. Manufactured. And this No. About the sample concerning 29, as described in Example 1, evaluation of richness, sharpness, and comprehensive evaluation was performed. As a result, no. The sample concerning No. 29 is No. about richness, sharpness, and comprehensive evaluation. Evaluation as high as the sample according to 12 could be obtained (Example). That is, even when water-soluble dietary fibers other than indigestible dextrins, specifically polydextrose, was used, it was confirmed that a beer-taste beverage with richness and sharpness could be provided.

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

Claims (2)

Containing the extract component and a water-soluble dietary fiber derived from wheat,
The purine content is 1.1 mg / 100 mL or less,
Containing sour material 432 ～805.7Ppm terms of citric acid,
Alcohol is Ri 3-8% der,
The extract derived from the wheat is 0.72 g / 100 cm ³ or less,
The beer taste drink whose content of the said water-soluble dietary fiber is 0.5-4.0 w / v% . A method for producing a beer-taste beverage,
At any stage during the manufacturing process,
Are contained the extract component and the water-soluble dietary fibers from oats,
The content of purines in the final product is 1.1 mg / 100 mL or less,
The sour substance is contained so that the content in the final product is 432 to 805.7 ppm in terms of citric acid,
Let the alcohol content in the final product be 3-8% ,
Let the extract derived from the wheat be 0.72 g / 100 cm ³ or less,
The manufacturing method of the beer taste drink which makes content of the said water-soluble dietary fiber 0.5-4.0 w / v% .

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