JP6022141B2 - Low sugar fermented beverage and method for producing the same - Google Patents

Description

  The present invention relates to a fermented beverage and a method for producing the same, and more specifically, while maintaining the darkness and umami taste expressed by the raw wort extract value, the sugar is lowered to reduce the bad taste of the aftertaste due to the sugar. It is related with the malt fermented drink which improved the flavor by reducing, and its manufacturing method.

  With the recent diversification of consumer preferences, development of beer-taste beverages that are malt fermented beverages having various flavor characteristics is desired. On the other hand, as consumers' health-consciousness increases, demand for low-calorie and low-sugar products such as beer-taste beverages such as beer and sparkling liquor is increasing. As specific examples, demand for various types of beer-taste beverages such as light beer and calorie-cut type or sugar-cut type beer-taste beverages is increasing. In many of these so-called cut-type functional beer-taste beverages such as the calorie-cut type and sugar-cut type, the concentration of the beer-taste beverage itself is often lower than that of normal beer, and the body feeling and flavor are often poor. It is enough. In addition, in cut-type beverages, the raw wort extract is usually made low so that the balance of each component is lost and the flavor balance is lost. It was difficult to start. In cut-type beverages, dilution with carbonated water or the like is often performed as an easily conceivable means for reducing sugar or calories. However, in such a dilution method, it is difficult to control the ingredient balance. There was a limit as a means of improving flavor.

  In Patent Document 1, by adjusting the ratio of the trisaccharide to the assimilating sugar in the fermentation undiluted solution or the fermenting solution to be low, the unutilized sugar remaining in the fermentation process is not mainly composed of the trisaccharide. In addition, it is disclosed that a fermented beverage having no residual sugar feeling and having less off-flavor derived from hydrogen sulfide is produced. This method is a method of preventing the occurrence of off-flavor derived from hydrogen sulfide and reducing the amount of residual sugar by maintaining a high assimilation rate during fermentation. Thus, patent document 1 is proposing about prevention of the fall of the flavor of fermented drinks by the off-flavor derived from hydrogen sulfide. However, Patent Document 1 does not mention the dark umami of malt beverages.

  Patent Document 2 discloses a production method for providing a highly-preferred fermented beverage containing a beer-like flavor in abundant manner while reducing sugar as much as possible, particularly a low-sugar and / or low-calorie beer-taste fermented beverage. Proposed. In this production method, by using sugar syrup containing a large amount of sugar components assimilated to yeast in the fermentation process and corn proteolysate as a nitrogen source, it is rich in isoamyl acetate, which is an indicator of aromatic components. A fermented beverage is produced. The production method of Patent Document 2 is characterized by using corn proteolysate as an amino acid source containing leucine or a leucine residue sufficient to produce isoamyl acetate. However, Patent Document 2 does not refer to producing a fermented beverage having a dark and umami taste by reducing the ratio of sugar to the original wort extract.

Patent Document 3 discloses a method for producing a highly fermented beer characterized in that, as a method for producing a highly fermented beer, a carrier on which a saccharifying enzyme is immobilized is used, and this is brought into contact with a wort fermentation broth in a fermentation process. Have been described. Patent Document 4 describes a method for producing a highly fermented beer characterized in that malt-derived diastase is prepared in advance and these saccharifying enzymes are allowed to act in the fermentation step. However, neither Patent Document 3 nor Patent Document 4 mentions to produce a fermented beverage having a rich and umami taste by reducing the ratio of sugar to the original wort extract.
International Publication WO2006 / 059571 JP 2006-325561 A JP-A-6-98749 Japanese Patent Laid-Open No. 62-58983

  An object of this invention is to provide the fermented drink which reduced the badness of the sharpness of aftertaste, having a dark blue umami taste and umami.

  First, as a result of intensive studies on the darkness of the fermented beverage and the sharpness of the aftertaste, the present inventors adjusted the raw wort extract and the sugar to specific values in the fermented beverage, respectively. It has been found that it is possible to reduce the badness of the aftertaste due to the saccharide by reducing the saccharide while maintaining the darkness and umami of the origin.

  Carbohydrates often make beer crisp and tend to remain aftertaste. In particular, beer with a low raw wort extract is susceptible to saccharides and tends to have a bad aftertaste. Therefore, beer dilution is often performed to reduce the sugars in the beer. However, in such a method, since the original wort extract also decreases, the darkness of beer tends to be lost. In order to solve this, it is necessary to change the ratio of the sugar to the original wort extract rather than simply diluting.

  As a result of earnestly examining the means for changing the ratio of the sugar to the original wort extract in the beer-taste beverage, the present inventors have changed the component composition in the wort to change the raw wort of the beer-taste beverage after fermentation. It has been found that the ratio of carbohydrate to extract can be changed. As a result, while maintaining the dark blueness and umami taste expressed by the original wort extract, the badness of the aftertaste of carbohydrates could be reduced, and a beer-taste beverage with a significantly improved flavor could be obtained. . More specifically, the raw wort extract in the fermented beverage is 6.0% by weight or more and the saccharide is 0.7 g / 100 ml or less, while maintaining the darkness and umami of the fermented beverage, It succeeded in producing the fermented drink which reduced the badness of the aftertaste of origin.

The present invention provides a fermented beverage, particularly a beer-taste beverage, that maintains a high value of the original wort extract, which is an indicator of darkness, and also has good aftertaste sharpness. The contents of the present invention are as follows.
1. A fermented beverage having a raw wort extract of 6.0% by weight or more and a saccharide of 0.7 g / 100 ml or less.
2. 2. The fermented beverage according to 1 above, wherein the raw wort extract is 6.2% by weight or more and the sugar is 0.5 g / 100 ml or less.
3. 3. The fermented beverage according to 1 or 2 above, wherein the raw wort extract is 6.7% by weight or less.
4). 4. The fermented beverage according to 3 above, wherein the raw wort extract is 6.5% by weight or less.
5). The fermented drink in any one of said 1-4 whose saccharide | sugar is 0.3 g / 100 ml or less.
6). The fermented beverage according to any one of 1 to 5 above, wherein malt husk subjected to high-temperature and high-pressure steam treatment is used as a part of the raw material malt.
7). The fermented beverage according to any one of 1 to 5 above, wherein a colored malt in the range of EBC color 20 to 400 is used as a part of the raw material malt.
8). The fermented beverage according to any one of 1 to 7 above, wherein the fermented beverage is a beer-taste beverage.
9. 9. The fermented beverage according to 8 above, wherein the fermented beverage is happoshu.
10. The fermented beverage according to any one of the above 1 to 9, which is produced using at least water, malt, sugar, hops, an enzyme agent, and a yeast growth fermentation aid.
11 10. The fermented beverage according to any one of 1 to 9 above, wherein the raw materials are water, malt, sugar, hop, enzyme agent, and yeast growth fermentation aid.
12 10. The fermented beverage according to any one of 1 to 9 above, wherein the raw material is water, malt, saccharide, hop, and enzyme agent.
13. Preparing a liquid containing at least raw malt and water,
A step of adding a saccharifying enzyme to this liquid and converting a saccharide derived from raw malt into a highly assimilating saccharide by a saccharifying enzyme to obtain a saccharified solution,
A step of further adding a highly assimilating saccharide to the obtained saccharified solution to obtain a fermentation stock solution, and a step of fermenting the obtained fermentation stock solution,
The manufacturing method of the fermented drinks in any one of said 1-12 containing.
14 14. The method for producing a fermented beverage according to 13 above, wherein the ratio of highly assimilating saccharides in the fermentation stock solution excluding water is 75% by weight or more and 95% by weight or less.
15. 15. The production method according to the above 13 or 14, wherein the highly assimilating saccharide is one or more saccharides selected from the group consisting of sucrose, fructose, glucose, maltose, maltulose and trehalulose.
16. 16. The production method according to 15 above, wherein the highly assimilating saccharide is high-purity maltose or high-purity sucrose.
17. The production method according to any one of 13 to 16 above, wherein the raw malt contains 0.5 to 15% by weight of malt husk that has been subjected to high-temperature and high-pressure steam treatment based on the weight of the raw malt.
18. The production method according to any one of 13 to 16 above, wherein the raw material malt contains 0.5 to 60% by weight of colored malt in the range of EBC color 20 to 400 based on the weight of the raw material malt. .
19. The method according to any one of 13 to 18, wherein the step of preparing a liquid containing at least raw material malt and water includes subjecting the liquid containing at least raw material malt and water to high-temperature and high-pressure treatment.
20. 20. The manufacturing method according to 19 above, wherein a temperature range in the high-temperature and high-pressure treatment is 100 ° C. to 150 ° C.

  According to the present invention, by maintaining the original wort extract, it is possible to provide a low calorie beer-taste beverage that maintains the wrinkle and umami taste derived from wort and further reduces the carbohydrates to the limit.

(Raw wort extract)
In general, raw wort extract is a concept representing the darkness of beer calculated from two parameters, alcohol and extract (brewed ingredients, page 184, edited and published by Japan Brewing Association). The original wort extract can be said to be an estimated value of wort concentration (including sugar concentration when sugar is added) used at the time of producing the beer. The raw wort extract can be measured according to the SCABA (Servo Chem. Automatic Beer Analyzer) method that is officially approved as an international law.

  By setting the raw wort extract to a certain value or more, a fermented beverage having a dark and umami taste can be obtained. In the conventional method of diluting the fermented liquor to reduce the sugar in the fermented beverage, not only the sugar but also the raw wort extract is reduced. It is difficult to obtain a specific ratio with wort extract.

(Sugar)
The saccharide in the present invention refers to a saccharide based on the nutrition labeling standard for food (2003, Ministry of Health, Labor and Welfare Notification No. 176). Specifically, the saccharide refers to a product obtained by removing protein, lipid, dietary fiber, ash, and moisture from food. The amount of carbohydrate in the food is calculated by subtracting the amount of protein, lipid, dietary fiber, ash and water from the weight of the food. In this case, the amount of protein, lipid, dietary fiber, ash and moisture is measured by the method described in the Nutrition Labeling Standard. Specifically, the amount of protein is measured by the nitrogen quantitative conversion method, and the amount of lipid is measured by the ether extraction method, chloroform / methanol mixed solution extraction method, gel bell method, acid degradation method or rosese gottlieb method, and the amount of dietary fiber. Is measured by high performance liquid chromatograph method or Prosky method, ash content is measured by ashing method with magnesium acetate, direct ashing method or ashing method with sulfuric acid, and water content is Karl Fischer method, drying aid Measured by a method, a vacuum heating drying method, a normal pressure heating drying method, or a plastic film method.

(Adjustment of raw wort extract and sugar concentration)
In the fermented beverage according to the present invention, preferably a beer-taste beverage, the raw wort extract is 6.0% by weight or more, preferably 6.2% by weight or more, and the sugar is 0.7g / 100ml or less, preferably It is contained at a concentration of 0.5 g / 100 ml or less, more preferably 0.4 g / 100 ml or less, most preferably 0.3 g / 100 ml or less. There is no particular upper limit to the raw wort extract, but generally it is 8.0% by weight or less, preferably 7.0% by weight or less, more preferably 6.7% by weight or less, and most preferably 6.5% by weight or less. Degree.

  In order to produce a fermented beverage having the above-mentioned specific range of raw wort extract value and sugar concentration, in the present invention, (1) the sugar composition of the sugar contained in the fermentation stock solution is selected and the degree of fermentation is selected. Or (2) reducing sugars while maintaining the original wort extract by adding extract modifiers such as water-soluble dietary fibers other than sugars, or (3) from cereal raw materials such as malt A method for increasing the extraction amount of the extract is exemplified. Or these (1)-(3) can also be used together. Hereinafter, each of (1) to (3) will be described in detail.

(1) Method of selecting the sugar composition of the saccharide contained in the fermentation stock solution to increase the degree of fermentation As a method of selecting the saccharide composition of the saccharide contained in the fermentation stock solution, A) Grain derived saccharides such as raw malt Examples thereof include a method of converting to a highly assimilating saccharide by a saccharifying enzyme, and B) a method of mixing a saccharide having a high assimilating property in the charged solution. In order to obtain a fermented beverage having a specific ratio of raw wort extract and sugar concentration of the present invention, it is preferable to use A) and B) in combination.

(1) -A Method for converting saccharides derived from grains such as raw material malt into saccharides with high assimilation by saccharifying enzymes (cereal raw materials)
In the present invention, examples of grains used as a raw material for the feed solution to be fermented include wheat such as malt or barley, corn, rice, buckwheat, sorghum, rice bran, bark, and beans such as soybeans and peas. These fractions, deodorized and / or enzyme-treated products can be used as necessary.

(Enzyme treatment)
Increasing the degree of fermentation can be an effective means for adjusting the amount of sugar contained in the liquor after fermentation. In order to increase the degree of fermentation, it is useful to use a saccharifying enzyme when saccharifying the grain raw material. The saccharifying enzyme is not particularly limited, and examples thereof include amyloglucosidase, pullulanase, α-amylase, β-amylase, and glucoamylase. Among these, those capable of decomposing non-assimilable sugars such as dextrin into assimilating sugars are preferable. The temperature, time, and the like during saccharification are not particularly limited as long as the above-described enzyme activity can be successfully utilized.

  In the present invention, the enzyme agent refers to a composition containing an enzyme as a main component, and optionally contains components such as various pH adjusters and excipients. The enzyme alone is also referred to herein as an enzyme agent. In some cases, an enzyme and other components are mixed in advance and used. However, when they are added separately in the process, they are also referred to as enzyme agents here. The saccharified solution obtained after the enzyme treatment is preferably used after filtration by a conventional method.

(1) -B Method of Mixing Highly Associative Saccharides with Charge Solution Especially in beer-taste beverages, it is necessary to increase the degree of fermentation in order to solve the problems in the present invention. In this case, the fermentation degree can be increased by adding a highly pure assimilating sugar to obtain a fermentation stock solution. In addition, the degree of fermentation can be further increased by adding a high-purity assimilating sugar to the saccharified solution obtained by the enzyme treatment described above.

(Saccharides with high utilization)
Examples of the highly assimilating saccharides include, but are not limited to, sucrose, fructose, glucose, maltose, maltulose, and trehalulose. Sucrose, fructose, glucose, and maltose are preferred in view of the fact that they are generally distributed in large quantities and are inexpensive and easy to use. Among them, high-purity maltose or high-purity sucrose is preferable. High purity or high purity in the present invention means that the above-mentioned assimilating sugar is contained in 90% by weight or more based on the entire assimilating sugar raw material excluding water. Preferably it is 95 weight% or more, More preferably, it is 99 weight% or more. Moreover, the property of those saccharides is not specifically limited, For example, it may be in the form of powder or liquid sugar.

  In the present invention, it is desirable to mix saccharides having high assimilability so that the ratio of saccharides having high assimilability in the fermentation stock solution excluding water is 75 to 95% by weight. Preferably it is 80 to 90 weight%, More preferably, it is 80 to 85 weight%.

(Fermentation stock solution)
In the present invention, by the above method, the sugar composition of the saccharide is selected to prepare a fermentation stock solution. As the type of fermentation stock solution, beer wort for beer-taste beverages, wort for sparkling liquor, or non-malt fermentation An undiluted solution, a fruit juice in a fruit brew, a grain extract in a grain brew, and the like can be used.

  Furthermore, you may add a hop, for example as needed. A fermented drink can be obtained by attaching | subjecting the obtained fermentation undiluted | stock solution to normal processes, such as a fermentation process, a liquor storage process, a filtration process, a container packing, and a sterilization process.

(hop)
Hops are used when the fermented beverage of the present invention is a beer-taste beverage. Hops can be used by appropriately selecting normal pellet hops, powder hops, and hop extracts that are usually used in the production of beer and the like according to the flavor. Moreover, you may use hop processed goods, such as an isotopic hop, a hexahop, and a tetrahop.

(yeast)
Yeast is used in the fermentation process. The type of yeast is not particularly limited, but for producing a beer-taste beverage, beer yeast suitable for brewing a beer-taste beverage is preferred. The yeast used in the present invention can be freely selected in consideration of the type of fermented beverage to be produced, the intended flavor and fermentation conditions. For example, a commercially available brewer's yeast such as Weihenstephan-34 strain can be used. The yeast may be added to the fermentation stock solution as a yeast suspension, or may be added to the fermentation stock solution as a slurry by concentrating the yeast by centrifugation or sedimentation. Moreover, you may add, after removing a supernatant completely by centrifugation. Although the addition amount to the fermentation undiluted | stock solution of yeast can be set suitably, it is about 5 * 10 < ⁶ > cells / ml-1 * 10 < ⁸ > cells / ml, for example. The present invention does not choose a fermentation method. For example, in the case of a beer-taste beverage, it can be fermented for 1 week to 10 days at 8 to 25 ° C., which is the fermentation temperature of normal beer or sparkling liquor. There are no particular restrictions on the temperature rise, temperature drop, and pressurization during fermentation.

(Yeast growth fermentation aid)
On the other hand, in the present invention, a yeast growth fermentation aid can be used when fermentation by yeast does not sufficiently proceed, for example, when a fractionated corn is used as a raw material. As the yeast growth and fermentation aid, generally known substances such as yeast extract, rice bran ingredients such as rice and wheat, vitamins, mineral agents and the like can be used alone or in combination. Of these, yeast extract is preferably used. Yeast extract also acts as a nitrogen source. Furthermore, plant-derived proteins and their degradation products, peptides, or the like used in normal brewing can be used as a nitrogen source for the yeast growth fermentation aid. Examples of plants from which these proteins and their degradation products and peptides are derived include, but are not limited to, soybeans, peas, corn, wheat, barley, and the like. Moreover, any of protein and its degradation product, or peptide may be used, and is not particularly limited. The amount used is not particularly limited as long as yeast is fermented actively. These nitrogen sources may be mixed with raw materials such as raw malt before fermentation, may be added when producing a fermentation stock solution, or may be added during fermentation.

(Other raw materials)
In the present invention, if necessary, pigments, foam-forming agents, fragrances, and the like can be added according to liquor tax law restrictions. The pigment is used to give a beer-like color to the beverage, and a pigment such as caramel pigment can be added to the beer in an amount exhibiting a beer-like color. In order to form a beer-like foam, plant-extracted saponin substances such as soybean saponin and quilla saponin, protein substances such as bovine serum albumin, and the like can be used as appropriate. An appropriate amount of perfume having a beer flavor can be used for beer-like flavoring.

(Merit of non-use of yeast growth fermentation aid and other raw materials)
When using the yeast growth fermentation aid and / or "other raw materials" described above, there is a high possibility that adverse effects such as complicating raw material management at the manufacturing site will naturally occur if the raw material type is increased unnecessarily. . If it is possible to reduce the amount or type of yeast growth fermentation aid and “other raw materials” used and simplify the production process, there is an advantage for liquor manufacturers in terms of cost. In addition, if the amount and type of yeast growth fermentation aid and “other raw materials” are small, the taste of malt in the beverage is difficult to mask. For example, in the case of beer-taste beverages such as low-malt beer Even so, it becomes a beverage that allows you to taste the taste of malt more naturally, which is also beneficial for consumers. Therefore, it can be said that both liquor manufacturers and consumers can obtain profits if the amount of use or necessary types of these yeast growth fermentation aids and “other raw materials” can be reduced. However, on the other hand, when the amount of raw materials used and the necessary types are simply reduced, depending on the type of fermented beverage, not only does the flavor of the fermented beverage significantly decrease, but fermentation does not proceed well. The amount and type of raw materials should be set as appropriate according to the type of fermented beverage to be manufactured, etc. It is.

  If the technology of the present invention is used, for example, in the case of happoshu brewing, it is possible to effectively use the components of malt, which is the main raw material, so that it is possible to minimize other raw materials that need to be added It becomes. In that case, for example, beer with a good flavor even if only main ingredients such as water, malt, saccharides, hops, enzyme agents, etc. are added, or yeast growth fermentation aids (such as yeast extract) are added to them. A taste beverage can be obtained. Therefore, according to the technique of the present invention, the required amount of raw materials and the types to be used can be reduced.

(Fermented beverage)
Examples of the fermented beverage according to the present invention include grain brewed liquor and fruit brewed liquor depending on the raw materials and production method, but any alcoholic beverage may be used as long as it is a fermented beverage, and is not particularly limited. That is, the fermented beverage of the present invention includes all beverages produced through a fermentation process using yeast. Examples include sparkling liquor, beer, low alcohol fermented beverages (for example, fermented beverages having an alcohol content of less than 1%), miscellaneous sake, liqueurs and spirits. The beer-taste beverage in the present invention refers to a beverage fermented with yeast using a carbon source, a nitrogen source, hops, etc. as a raw material and having a flavor like beer. Examples of the beer-taste beverage include sparkling liquor, beer, miscellaneous sake, liqueurs, spirits, low alcohol fermented beverages (for example, malt fermented beverages having an alcohol content of less than 1%), and the like. The present invention is suitable for producing a beer-taste beverage. Although there are liquors with various names such as beer, sparkling liquor, liqueurs and other miscellaneous liquors under the name of liquor tax law, they can be applied to all beer-taste beverages and are not particularly limited. .

  The alcohol content of the fermented beverage of the present invention is not particularly limited, but is preferably 1 to 15% (v / v). In particular, the alcohol concentration is preferably the same as that of alcoholic beverages preferred by consumers as beer-taste beverages such as beer and sparkling liquor, that is, in the range of 1 to 6% (v / v), but is particularly limited. It is not a thing.

(container)
Moreover, the obtained fermented beverage can be filled into a sealed container such as a bottle, a can, a barrel, or a plastic bottle in the same manner as a normal fermented beverage to obtain a beverage in a container.

(2) A method of reducing sugar while maintaining the original wort extract by adding an extract modifier such as water-soluble dietary fiber other than sugar This method is a process for producing a fermented beverage with low sugar and low extract This is a method of adding an extract adjuster such as water-soluble dietary fiber or alcohol in any of the steps. For example, water-soluble dietary fiber can be added to those obtained by diluting ordinary happoshu and the like.

(Extract adjuster)
Examples of extract adjusters that are not carbohydrates include water-soluble dietary fiber and alcohol. In the present invention, it is desirable that the extract adjuster contains as little sugar as possible.

(Water-soluble dietary fiber)
The water-soluble dietary fiber in the present invention refers to a dietary fiber that dissolves in water and has a property that is not assimilated or hardly assimilated by yeast. For example, indigestible dextrin, polydextrose, galactomannan, water-soluble corn fiber and the like can be mentioned. These can be purchased as commercial products. In the case of commercially available water-soluble dietary fiber, the content of the main component is of various grades. Components other than the main component include assimilable sugars and degradation products of the main component. The properties of the water-soluble dietary fiber are not particularly limited, and may be in the form of powder or liquid sugar. As an auxiliary material containing water-soluble dietary fiber, it is preferable to use a material having a water-soluble dietary fiber content of 80% or more, preferably 90% or more in terms of solid content. The timing of addition may be either before or after the fermentation step, but when fermentation failure is a concern due to the addition of water-soluble dietary fiber, it is preferable to add water-soluble dietary fiber with high purity after fermentation.

(Indigestible dextrin)
In the present invention, an indigestible dextrin can be suitably used as the water-soluble dietary fiber. The indigestible dextrin can be obtained by hydrolyzing the heat-treated starch with amylase, separating the indigestible component from the undegraded product, and desalting and decolorizing. Examples of commercially available indigestible dextrin include Pine Fiber C (Matsuya Chemical Industries). As a physiological action of the substance, an intestinal regulating action, an inhibitory action on an increase in blood sugar level, and the like have been confirmed by animal experiments [Ito, Monthly Food Chemicals, 9, 7 8-8 3, (1 9 90)]. In the present invention, water-soluble and indigestible dextrin can be used, and use of these commercially available products is convenient.

  In the present invention, as an auxiliary material containing water-soluble dietary fiber, it is preferable to use a material having an indigestible dextrin content of 80% or more, preferably 90% or more in terms of solid content weight. The addition amount of the auxiliary raw material containing water-soluble dietary fiber such as indigestible dextrin can be appropriately set based on the health feeling and the rich taste design required for the final product. Moreover, you may use the hydrolyzate of indigestible dextrin as water-soluble dietary fiber. In this case, the hydrolyzate needs to have a property that is not assimilated or hardly assimilated by yeast.

(Alcohol as extract adjuster)
Examples of the alcohol include spirits. The spirit here means a product obtained by purifying an alcohol component by distillation. At this time, spirits with various names exist depending on the raw materials and the manufacturing method, but are not particularly limited. Examples of spirits include wheat, barley, corn, and sugarcane, but are not particularly limited. The distillation method includes methods such as single distillation and continuous distillation, but is not particularly limited.

(3) Methods for increasing the amount of extract from grain raw materials such as malt Several methods for increasing the amount of extract derived from grain raw materials such as malt can be used. For example, a) using malt husk that has been subjected to high-temperature and high-pressure steam treatment, b) using colored malt, c) extracting malt-derived components under high temperature and high pressure alone or in parallel. Can be done.

a) Malt husk subjected to high-temperature and high-pressure steam treatment As a method for increasing the extract content in the fermented beverage, malt husk subjected to high-temperature and high-pressure water treatment can be used. In normal brewing, malt husk components that are not simply extracted into hot water as husk can be converted into components that are easily extracted into hot water by subjecting the malt husk to high-temperature and high-pressure steam treatment in advance. By using the malt husk that has been subjected to high-temperature and high-pressure steam treatment and contains a component that is easily extracted into hot water, the extract content in the fermented beverage can be increased. As the malt husk subjected to the high-temperature and high-pressure steam treatment, a malt husk fraction obtained by using a dry pulverizer and a sieve well known to those skilled in the art can be used.

  As a temperature condition in the high-temperature and high-pressure steam treatment, a processed product having a rich flavor without a burnt odor can be obtained, and a temperature of preferably 160 to 220 ° C., more preferably 180 to 200 ° C. can be used. The pressure condition is preferably 0.5 to 2.4 MPa because there is no burnt odor and a processed product with a rich flavor is obtained. Although processing time is not specifically limited, Preferably it can set suitably in the range of 30-600 second, More preferably, 40-180 second.

  The amount of malt husk that has been subjected to high-temperature and high-pressure steam treatment is not particularly limited as long as it is an amount that can be used for flavor design of happoshu, preferably 0.5 to 15% by weight, more preferably 1 to 10% by weight, More preferably, about 1 to 5% by weight can be used. By using malt husk treated with high-temperature and high-pressure steam as a part of the raw material, it is possible to change a part of the malt husk that is not easily extracted into hot water as a husk by ordinary brewing into an easily extractable ingredient. It is possible to extract the components of the malt husk into the sugar solution used for fermentation.

b) Colored malt As a method for increasing the extract content in the fermented beverage, colored malt may be used in a part of the malt which is the raw material of the sparkling liquor. When colored malt is used, the extraction amount of extract components that are not carbohydrates is expected to be increased as compared with the case where only malt used for normal happoshu brewing is used. The amount of colored malt used is not particularly limited as long as it is an amount that can be used in the flavor design of the sparkling liquor, but preferably 0.5 to 60% by weight of malt used as a raw material, more preferably 10 to 10%. About 60 wt%, more preferably about 20 to 50 wt% can be used. The color malt at this time is not particularly limited, but melanoidin malt, caramel malt, roasted malt, chocolate malt, crystal malt, black malt and the like can be used, and EBC which is a parameter well known to those skilled in the art. Those having a color in the range of 20 to 400 are preferred. These colored malts can be obtained by heat-treating ordinary malt, but commercially available products may also be used.

c) High-temperature and high-pressure extraction treatment As a method for increasing the extract content in a fermented beverage, there is a method in which malt is treated under high temperature and high pressure to extract malt-derived components into the liquid before the saccharification step or fermentation step. . Although the temperature in this case will not be specifically limited if it is 100 degreeC or more, Preferably it is 100-150 degreeC, More preferably, it is 120-140 degreeC. When the temperature exceeds 150 ° C., depending on the concentration of the malt component and the reaction time, a decrease in flavor due to koge is recognized, and an unfavorable flavor may be imparted. A temperature range of 120 ° C. to 140 ° C. is preferable because an effective extraction of malt components can be performed. The pressure condition is not particularly limited, but is preferably 0.1 to 0.3 MPa. If it is this range, there is little koge odor and the fragrant flavor by moderate Maillard reaction and caramel reaction can be obtained. Further, the treatment time is not particularly limited, but is preferably about 5 to 90 minutes, more preferably 10 to 60 minutes.

  EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited thereto.

Reference Example 1 Influence of Original Wort Extract Value on Flavor of Beer Taste Beverage In this reference example, as an example of beer taste drink, the effect of original wort extract value on the flavor of beer taste drink is used. Was evaluated. Specifically, ordinary sparkling liquor (MD Golden Dry (trade name), Suntory Ltd., 12.0% by weight of raw wort extract, 3.3 g of sugar, 6.0% by volume of alcohol) is carbonated. The sample was prepared by diluting the raw wort extract step by step while adjusting the concentration of carbonic acid. Sensory evaluation by 20 trained sensory panelists was performed on the darkness and aftertaste of the prepared sample.

Sensory evaluation is performed by evaluating the strength when darkness and sharpness are sensed in four stages of 1, 2, 3, 4 and totaling the evaluation results of all panelists, the average value is 1 or more and less than 2 In the case of x, the case of 2 or more and less than 3 was expressed as Δ, and the case of 3 or more was expressed as ○, and the final evaluation was made by three-step evaluation. The measurement of the raw wort extract and carbohydrate was performed by methods well known to those skilled in the art. In addition, the measurement of the raw wort extract was based on the SCABA (Servo Chem Automatic Beer Analyzer) method officially approved as an international method. For the measurement of carbohydrates, a calculation formula based on nutrition labeling standards (2003, Ministry of Health, Labor and Welfare Notification No. 176) was used.
The results are shown in Table 1 below.

  By the experiment of Reference Example 1, the knowledge regarding the flavor of the beer taste drink at the time of changing a raw wort extract, without changing the density | concentration of a carbonic acid was obtained. In this case, as a method of changing the raw wort extract, since it is simply diluted with carbonated water, as the raw wort extract is lowered, the carbohydrates are similarly diluted. By reducing the original wort extract by dilution, it was found that the darkness of the beverage was reduced, and at a concentration lower than 6.0% by weight of the original wort extract, the darkness was significantly reduced. . Moreover, it turned out that it is especially preferable that it is 6.2 weight% or more of raw wort extracts from this result.

Reference Example 2 Effect of carbohydrates on the flavor of beer-taste beverages (Part 1)
In Reference Example 2, the influence of the sugar on the flavor of the beer-taste beverage was evaluated. As an example of a beer-taste beverage, normal happoshu is used, and an example in which a sugar value and flavor evaluation of a beer-taste beverage are performed is shown. Specifically, ordinary sparkling liquor (MD Golden Dry (trade name), Suntory Ltd., raw wort extract 12.0, carbohydrate 3.3 g, alcohol content 6.0 vol%) in carbonated water A sample was prepared by diluting and adjusting the raw wort extract step by step while adjusting the concentration of carbonic acid. Sensory evaluation was performed on each sample. Sensory evaluation, measurement of raw wort extract and carbohydrates were performed by the method described in Reference Example 1. The results are shown in Table 2.

  The knowledge about the flavor of the beer taste drink at the time of changing the quantity of carbohydrates without changing the density | concentration of carbonic acid by the experiment of the reference example 2 was obtained. In this case, as a method of changing the saccharide, it was simply diluted, so that the raw wort extract was similarly diluted as the amount of saccharide was lowered. By reducing the sugar content by dilution, the aftertaste of the beverage was improved, and the evaluation value of the sharpness was significantly reduced at a concentration higher than 0.7 g / 100 ml of the sugar. Further, from this result, it was found that a carbohydrate of 0.5 g / 100 ml or less shows a preferable sharpness.

Reference Example 3 Effect of carbohydrates on the flavor of beer-taste beverages (Part 2)
In order to evaluate the influence of carbohydrates on the flavor of a beer-taste beverage in more detail, in this reference example, the effect of carbohydrates on the flavor of a beer-taste beverage was examined under the condition that the alcohol concentration was constant. The definition of liquor stipulated by the Liquor Tax Law is a beverage containing 1% or more of alcohol. Here, in order to grasp as accurately as possible the influence of carbohydrates on the aftertaste of alcoholic beverages, the flavor is evaluated while diluting normal happoshu to 1% alcohol and keeping the alcohol concentration constant at 1%. I devised to do.

  The example which evaluated the flavor of the beer taste drink with respect to the value of saccharide | sugar using the sample which diluted normal sparkling liquor so that it might become 1% of alcohol content as an example of a beer taste drink is shown. Specifically, ordinary sparkling liquor (MD Golden Dry (trade name), Suntory Ltd., 12.0% by weight of raw wort extract, 3.3 g of sugar, 6.0% by volume of alcohol) is carbonated. The sample was diluted so that the alcohol content was 1%, and then a sample in which the raw wort extract was adjusted step by step using carbonated water containing 1% alcohol while adjusting the concentrations of alcohol and carbonic acid. Sensory evaluation was performed on each sample. Sensory evaluation, measurement of raw wort extract and carbohydrates were performed by the method described in Reference Example 1. The results are shown in Table 3.

  As a result of evaluating the influence of saccharides on the flavor of beer-taste beverages, it was confirmed that the badness of the remaining aftertaste is improved particularly with saccharides of 0.5 g / 100 ml or less.

  From the results of Reference Examples 1 to 3, in order to realize a flavor having both “goodness of aftertaste” while retaining the “darkness” expressed by the original wort extract, which is the subject of the present invention, It was found that a beer-taste beverage that satisfies 6.0% by weight or more of the original wort extract and 0.7 g / 100 ml or less of carbohydrates as a specific target value may be prepared. Then, the method for manufacturing the drink which has the raw wort extract and sugar of the said range was examined as follows. In the following Reference Examples and Examples, sensory evaluation, raw wort extract and carbohydrate measurement were performed according to the method described in Reference Example 1.

Reference Example 4 When the degree of fermentation of wort is increased by a saccharifying enzyme In this reference example, a method for converting a malt-derived saccharide into a highly assimilating saccharide by a saccharifying enzyme was examined.

  European fermented barley malt was used as a raw material, and amyloglucosidase and pullulanase were used in large excess as saccharifying enzymes, and wort having a high degree of fermentation was prepared by a method well known to those skilled in the art. Specifically, 120 L of water is added to 30 kg of malt ground by a method well known to those skilled in the art, and a large excess of amyloglucosidase (AMG 300L: manufactured by Novozyme) and pullulanase (Promozyme: manufactured by Novozyme) are added, 65 Saccharification was carried out at 100 ° C. for 100 minutes. After filtering wort at the same temperature, about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and then the original wort extract was adjusted to 6.0% by weight to obtain beer. The sugar value of this beer was 1.1 g / 100 mL.

  When this beer was subjected to sensory evaluation, darkness was recognized, but the aftertaste was insufficient (Table 4). From this result, the sugar of the fermented beverage is reduced to a level where it is difficult to feel the bad taste of the aftertaste simply by increasing the assimilating sugar of the sugar solution used for fermentation by simply saccharifying the malt-derived component with a saccharifying enzyme. It has proven difficult to reduce quality.

Reference Example 5 Addition of commercially available liquid syrup usually used for happoshu In this reference example, in addition to the method of converting malt-derived saccharides to saccharides with high assimilability by saccharifying enzymes, assimilability in the stock solution We studied the combined use of high-sugar sugars. European fermented barley malt was used as a raw material, and amyloglucosidase and pullulanase were used in large excess as saccharifying enzymes, and wort having a high degree of fermentation was prepared by a method well known to those skilled in the art. Specifically, 80 L of water is added to 20 kg of malt pulverized by a method well known to those skilled in the art, and a large excess of amyloglucosidase (AMG 300L: Novozyme) and pullulanase (Promozyme: Novozyme) are added, and 65 Saccharification was carried out at 100 ° C. for 100 minutes. After filtering the wort at the same temperature, a commercial sugar syrup (manufactured by Kato Chemical Co., Ltd.), which is usually used for many sparkling sakes, is about 80% by weight in terms of the original wort extract. The mixture was added with water and stirred, and about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and the raw wort extract was adjusted to 6.0% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 1.6 g / 100 mL. Further, as a result of sensory evaluation, darkness was recognized, but the sharpness was insufficient (Table 4).

Reference Example 6 Addition of Commercial Liquid Syrup Containing Maltose in High Ratio In this reference example, a relatively high purity malt sugar was used as a highly assimilating saccharide. European fermented barley malt was used as a raw material, and amyloglucosidase and pullulanase were used in large excess as saccharifying enzymes, and wort having a high degree of fermentation was prepared by a method well known to those skilled in the art. Specifically, 80 L of water is added to 20 kg of malt pulverized by a method well known to those skilled in the art, and a large excess of amyloglucosidase (AMG 300L: Novozyme) and pullulanase (Promozyme: Novozyme) are added, and 65 Saccharification was carried out at 100 ° C. for 100 minutes. After filtering wort at the same temperature, syrup (MR750: made by Showa Sangyo Co., Ltd.) having a maltose purity of about 80% by weight in terms of the original wort extract is used as a highly assimilable saccharide for this wort. Then, the mixture was added with water and stirred, and about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer bottom brewing yeast was added and fermented for 10 days, and the raw wort extract was adjusted to 6.0% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.9 g / 100 mL. Although a reduction in sugar was observed as compared with Experimental Example 5, the target of 0.7 g / 100 mL was not reached. As a result of sensory evaluation of this sparkling liquor, darkness was recognized, but the sharpness was insufficient (Table 4).

  From the results of Reference Examples 5 and 6 above, commercially available sugar syrup that is commonly used in the beer industry in advance is added to wort obtained by saccharifying malt-derived components using a saccharifying enzyme, and assimilation of the fermentation stock solution It has been found that by increasing the sugar, it is difficult to reduce the sugar content of the fermented beverage to a level that makes it difficult to feel the badness of aftertaste.

Example 1 Production Example of Happoshu Using a Fermentation Stock Solution to which Sucrose was Added as Highly Purified Highly Utilizable Saccharide In this example, high purity sucrose (sucrose) was used as a highly assimilable saccharide. Using. European fermented barley malt was used as a raw material, and amyloglucosidase and pullulanase were used in large excess as saccharifying enzymes, and wort having a high degree of fermentation was prepared by a method well known to those skilled in the art. Specifically, 80 L of water is added to 20 kg of malt pulverized by a method well known to those skilled in the art, and a large excess of amyloglucosidase (AMG 300L: Novozyme) and pullulanase (Promozyme: Novozyme) are added, and 65 Saccharification was carried out at 100 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that it becomes about 80% by weight in terms of the original wort extract. Then, after adding water and stirring, about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and the raw wort extract was adjusted to 6.0% by weight to obtain a sparkling liquor. The sugar value at this time was 0.3 g / 100 mL. As a result of sensory evaluation, dark blue was recognized, and the sharpness of aftertaste was greatly improved as compared with Reference Examples 4 to 6 (Table 4).

Example 2 Production Example of Happoshu Using Fermentation Stock Solution with Addition of Maltose as Highly Purified Highly Available Sugar In this example, high purity maltose (maltose) was used as a highly available saccharide. . European fermented barley malt was used as a raw material, and amyloglucosidase and pullulanase were used in large excess as saccharifying enzymes, and wort having a high degree of fermentation was prepared by a method well known to those skilled in the art. Specifically, 80 L of water is added to 20 kg of malt pulverized by a method well known to those skilled in the art, and a large excess of amyloglucosidase (AMG 300L: Novozyme) and pullulanase (Promozyme: Novozyme) are added, and 65 Saccharification was carried out at 100 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution having a maltose purity of about 95% (Sanmalto S: manufactured by Hayashibara Shoji Co., Ltd.) is added to the wort so that it is about 80% by weight in terms of the original wort extract. After adding water and stirring, about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and the raw wort extract was adjusted to 6.0% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was recognized, and the sharpness of aftertaste was greatly improved as compared with Reference Examples 4 to 6 (Table 4).

Example 3 Production Example of Happoshu Using Colored Malt as Part of Malt In this example, commercially available colored malt of EBC color 150 was used as part of malt. Using European Nijo barley malt and commercially available European malt of about 150 EBC colors as raw materials, and using amyloglucosidase and pullulanase as saccharifying enzymes in large excess, create a highly fermented wort by methods well known to those skilled in the art did. Specifically, 8 kg of commercially available European colored malt having an EBC color of about 150 is mixed with 12 kg of European Nijo barley malt, 80 L of water is added to 20 kg of malt known to those skilled in the art, and a large excess of amylo Glucosidase (AMG 300L: manufactured by Novozyme) and pullulanase (Promozyme: manufactured by Novozyme) were added, and saccharification was performed at 65 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that it is about 82% by weight in terms of the original wort extract. After adding water and stirring, about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and then the raw wort extract was adjusted to 6.5% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.

Example 4 Production Example of Happoshu Using Yeast Growth Fermentation Aid In this example, a commercially available yeast extract is used as a yeast growth fermentation aid. Using European Nijo barley malt and commercially available European malt of about 150 EBC colors as raw materials, and using amyloglucosidase and pullulanase as saccharifying enzymes in large excess, create a highly fermented wort by methods well known to those skilled in the art did. Specifically, 8 kg of commercially available European colored malt having an EBC color of about 150 is mixed with 12 kg of European Nijo barley malt, 80 L of water is added to 20 kg of malt known to those skilled in the art, and a large excess of amylo Glucosidase (AMG 300L: manufactured by Novozyme) and pullulanase (Promozyme: manufactured by Novozyme) were added, and saccharification was performed at 65 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that the amount is about 83% by weight in terms of the original wort extract. After adding water and stirring, about 400 g of commercially available yeast extract (manufactured by San-Ei Gen FFI) and about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and then the raw wort extract was adjusted to 6.5% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6. In addition, as a result of producing happoshu in the same procedure using commercially available pigment buds of EBC Color 20 or EBC Color 400 as part of the malt, the same characteristics except for the difference in chromaticity (that is, excellent dark blue) A sparkling liquor having a crisp and aftertaste was obtained.

Example 5 Production Example of Happoshu Using Yeast Growth Fermentation Aid In this example, a commercially available soy protein is used as a yeast growth fermentation aid. Using European Nijo barley malt and commercially available European malt of about 150 EBC colors as raw materials, and using amyloglucosidase and pullulanase as saccharifying enzymes in large excess, create a highly fermented wort by methods well known to those skilled in the art did. Specifically, 8 kg of commercially available European malt of about 150 EBC color was mixed with 12 kg of Nijo barley malt from Europe, and 20 kg of malt ground by a method well known to those skilled in the art. 80L of water is added to a mixture of 500 g of Eye Co., Ltd., and a large excess of amyloglucosidase (AMG 300L: manufactured by Novozyme) and pullulanase (Promozyme: manufactured by Novozyme) are added, and saccharification is performed at 65 ° C for 100 minutes. It was. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that the amount is about 90% by weight in terms of the original wort extract. After adding water and stirring, about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and then the raw wort extract was adjusted to 6.7% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.

Example 6 Production Example of Happoshu Using Yeast Growth Fermentation Aid In this example, a commercially available soybean peptide and yeast extract are used as the yeast growth fermentation aid. Using European Nijo barley malt and commercially available European malt of about 150 EBC colors as raw materials, and using amyloglucosidase and pullulanase as saccharifying enzymes in large excess, create a highly fermented wort by methods well known to those skilled in the art did. Specifically, 8 kg of commercially available European colored malt having an EBC color of about 150 is mixed with 12 kg of European Nijo barley malt, 80 L of water is added to 20 kg of malt known to those skilled in the art, and a large excess of amylo Glucosidase (AMG 300L: manufactured by Novozyme) and pullulanase (Promozyme: manufactured by Novozyme) were added, and saccharification was performed at 65 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that the amount is about 90% by weight in terms of the original wort extract. After adding water and stirring, 200 g of commercially available soybean peptide (manufactured by San-Ei Gen FFI) and 200 g of commercially available yeast extract (manufactured by San-Ei Gen FFI) were added, and about 100 g of hops were further added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and then the raw wort extract was adjusted to 6.8% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.

Example 7 Production Example of Happoshu Using Caramel Color as Other Raw Material Using Nijo Barley Malt from Europe as a raw material, and using a large excess of amyloglucosidase and pullulanase as saccharifying enzymes, the degree of fermentation can be determined by methods well known to those skilled in the art. Created a high wort. Specifically, 80 L of water is added to 20 kg of malt pulverized by a method well known to those skilled in the art, and a large excess of amyloglucosidase (AMG 300L: Novozyme) and pullulanase (Promozyme: Novozyme) are added, and 65 Saccharification was carried out at 100 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (Sanmaruto S: Hayashibara Shoji Co., Ltd.) having a maltose purity of about 95% is added to the wort to add about 80% by weight in terms of the original wort extract. Stirring, adding about 40 g of commercially available caramel pigment (Ikeda Sakka Kogyo Co., Ltd.) and about 100 g of hops and boiling for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and the raw wort extract was adjusted to 6.0% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.

Example 8 Example of production of sparkling liquor using malt husk treated with high temperature and high pressure steam Using European Nijo barley malt and malt husk treated with high temperature and high pressure steam as raw materials, using amyloglucosidase and pullulanase as saccharifying enzymes in large excess A wort with a high degree of fermentation was prepared by a method well known to those skilled in the art. The malt husk treated with high-temperature and high-pressure steam is a malt husk fraction obtained by using a malt dry pulverizer and a sieve known to those skilled in the art at 190 ° C. and 1.2 atm for 1 minute, under high temperature under low oxygen. A product subjected to high-pressure steam treatment and dried after decompression was used. Specifically, a large excess of amyloglucosidase (AMG 300L: manufactured by Novozyme) is added to a mixture of 19 kg of malt ground by a method well known to those skilled in the art and 1 kg of malt husk treated with high-temperature and high-pressure steam. And pullulanase (Promozyme: manufactured by Novozyme) was added, and saccharification was performed at 65 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (Sanmaruto S: Hayashibara Shoji Co., Ltd.) with a maltose purity of about 95% is added to the wort to add about 83% by weight in terms of the original wort extract. Stirring, adding about 40 g of commercially available caramel pigment (Ikeda Sakka Kogyo Co., Ltd.) and about 100 g of hops and boiling for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and the raw wort extract was adjusted to 6.0% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was recognized, and aftertaste sharply improved as compared with Reference Examples 4-6.

Example 9 Production Example of Happoshu Using Colored Malt and Malt Grain Skin Treated at High Temperature and High Pressure Steam Treatment European Nijo Barley Malt, Commercial European Color Malt with EBC Color of about 150 and Malt Grain Skin Treated at High Temperature and High Pressure Steam As a saccharification enzyme, amyloglucosidase and pullulanase were used in large excess, and wort having a high degree of fermentation was prepared by a method well known to those skilled in the art. The malt husk treated with high-temperature and high-pressure steam is a malt husk fraction obtained by using a malt dry pulverizer and a sieve known to those skilled in the art at 190 ° C. and 1.2 atm for 1 minute, under high temperature under low oxygen. A product subjected to high-pressure steam treatment and dried after decompression was used. Specifically, 12 kg of malt pulverized by a method well known to those skilled in the art, 7.5 kg of commercially available European malt with an EBC color of about 150, and 0.5 kg of malt husk treated with high-temperature and high-pressure steam are mixed with water. 80 L was added, and a large excess of amyloglucosidase (AMG 300L: manufactured by Novozyme) and pullulanase (Promozyme: manufactured by Novozyme) were added, and saccharification was performed at 65 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that the amount is about 83% by weight in terms of the original wort extract. After adding water and stirring, about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and the raw wort extract was adjusted to 6.5% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.

Example 10 Production Example of Happoshu Using Yeast Extract, Colored Malt, and Malt Cereal Treated with High Temperature and High Pressure Steaming European Nijo Barley Malt, Commercially Available European Colored Malt with EBC Color of about 150, and Malt Grain Treated with High Temperature and High Pressure Steam A wort having a high degree of fermentation was prepared by a method well known to those skilled in the art, using husk as a raw material and a large excess of amyloglucosidase and pullulanase as saccharifying enzymes. The malt husk treated with high-temperature and high-pressure steam is a malt husk fraction obtained by using a malt dry pulverizer and a sieve known to those skilled in the art at 190 ° C. and 1.2 atm for 1 minute, under high temperature under low oxygen. A product subjected to high-pressure steam treatment and dried after decompression was used. Specifically, 12 kg of malt pulverized by a method well known to those skilled in the art, 7.5 kg of commercially available European malt with an EBC color of about 150, and 0.5 kg of malt husk treated with high-temperature and high-pressure steam are mixed with water. 80 L was added, and a large excess of amyloglucosidase (AMG 300L: manufactured by Novozyme) and pullulanase (Promozyme: manufactured by Novozyme) were added, and saccharification was performed at 65 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that it is about 82% by weight in terms of the original wort extract. After adding water and stirring, about 400 g of commercially available yeast extract (manufactured by San-Ei Gen FFI) and about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and then the raw wort extract was adjusted to 6.5% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.

Example 11 Production Example of Happoshu Using Charged Liquid Extracted with Malt Components Extracted at High Temperature and High Pressure Amyloglucosidase and pullulanase were added to a charged solution in which malt components were previously extracted at high temperature and pressure using raw Nijo barley malt from Europe. Was used as a saccharification enzyme in large excess, and wort having a high degree of fermentation was prepared by a method well known to those skilled in the art. Specifically, 40 L of water was added to 20 kg of malt crushed by a method well known to those skilled in the art, and the mixture was stirred at 55 ° C. for 15 minutes, and then kept at a high temperature and high pressure at 130 ° C. for 30 minutes. After decompression, 20 L of water at about 15 ° C. was added, and a large excess of amyloglucosidase (AMG 300L: manufactured by Novozyme) and pullulanase (Promozyme: manufactured by Novozyme) were added, and saccharification was performed at 65 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that the amount is about 85% by weight in terms of the original wort extract. The mixture was added to the mixture and stirred, and about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and then the raw wort extract was adjusted to 6.5% by weight to obtain a sparkling liquor. The sugar value at this time was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.

Example 12 Production Example of Happoshu Using Charged Liquid Extracted Part of Malt at High Temperature and High Pressure Using Nijo Barley Malt Made in Europe as a Raw Material, Part of Malt Component of Raw Material Malt Extracted at High Temperature and High Pressure A large amount of amyloglucosidase and pullulanase were used as saccharifying enzymes in the liquid, and wort having a high degree of fermentation was prepared by a method well known to those skilled in the art. Specifically, 20 L of water was added to 10 kg of malt pulverized by a method well known to those skilled in the art, and the mixture was stirred at 65 ° C. for 15 minutes, and then kept at a high temperature and high pressure at 140 ° C. for 60 minutes. After depressurization, a feed solution obtained by adding 20 L of water at 15 ° C. was mixed with 10 kg of crushed malt prepared separately, and 40 L of water was added and stirred at 55 ° C. for 15 minutes. A large excess of amyloglucosidase (AMG 300L: manufactured by Novozyme) and pullulanase (Promozyme: manufactured by Novozyme) were added to the mixed solution, and saccharification was performed at 65 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that it becomes about 84% by weight in terms of the original wort extract. Then, after adding water and stirring, about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and then the raw wort extract was adjusted to 6.5% by weight to obtain a sparkling liquor. The sugar value at this time was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.

Example 13 Production Example of Happoshu with Addition of Water-soluble Dietary Fiber Using high-fermented barley by a method well known to those skilled in the art using European Nijo barley malt as a raw material and amyloglucosidase and pullulanase as saccharifying enzymes in large excess Soup was made. Specifically, 80 L of water is added to 20 kg of malt pulverized by a method well known to those skilled in the art, and a large excess of amyloglucosidase (AMG 300L: Novozyme) and pullulanase (Promozyme: Novozyme) are added, and 65 Saccharification was carried out at 100 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that it becomes about 75% by weight in terms of the original wort extract. Then, after adding water and stirring, about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days. After adding about 600 g of lytes 2 powder (manufactured by Danisco) purified as water-soluble dietary fiber, Adjusted to 7% by weight to obtain Happoshu. The sugar value at this time was 0.3 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.

Example 14 Production Example of Beer-Taste Beverage Added with Alcohol An example of producing a beer-taste beverage added with alcohol is shown. Specifically, 80 L of water was added to 20 kg of malt ground by a method well known to those skilled in the art, and saccharification was performed at 65 ° C. for 50 minutes. After filtering the wort at 75 ° C., a sugar solution having a maltose purity of about 95% (Sanmaruto S: manufactured by Hayashibara Shoji Co., Ltd.) is added to the wort so that it is about 51% by weight in terms of the original wort extract. After adding water and stirring, about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days. Then, an alcoholic solution obtained by diluting barley spirits to 59% alcohol with water was added to make the original wort extract 6.0% by weight. Adjusted to obtain a beer-taste beverage. The sugar value of this beer was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.

Example 15 Production Example of Beer Taste Beverage 20 L of water was added to 300 g of commercially available corn proteolysate (manufactured by San-Ei Gen FFI) and 300 g of commercially available yeast extract (manufactured by San-Ei Gen FFI). 150 g of caramel pigment (manufactured by Ikeda Sakka Kogyo Co., Ltd.) was added. Thereafter, a large excess of amyloglucosidase (AMG 300L: manufactured by Novozyme) and pullulanase (Promozyme: manufactured by Novozyme) were added, and saccharification was performed at 65 ° C. for 60 minutes. Thereafter, a sugar solution having a purity of malt sugar of about 95% (Sanmalto S: manufactured by Hayashibara Shoji Co., Ltd.) was added, and about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days. After adding about 600 g of lytes 2 powder (manufactured by Danisco) purified as water-soluble dietary fiber, Adjusted to 7% by weight to obtain a beer-taste beverage. The sugar value of this beer was 0.3 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.

Claims (5)

A method for producing a fermented beverage, wherein the raw wort extract is 6.0 wt% or more and 6.7 wt% or less, and the saccharide is 0.7 g / 100 ml or less,
Preparing a liquid containing at least raw malt and water,
A step of adding a saccharifying enzyme to this liquid and converting a saccharide derived from raw malt into a highly assimilating saccharide by a saccharifying enzyme to obtain a saccharified solution,
A step of further adding a highly assimilating saccharide to the obtained saccharified solution to obtain a fermentation stock solution, and a step of fermenting the obtained fermentation stock solution,
Including
The ratio of highly assimilating saccharides in the fermentation stock solution excluding water is 75% by weight to 95% by weight,
The highly assimilating saccharide is maltose or sucrose,
The assimilable saccharide added contains 90% by weight or more of one of the assimilable saccharides based on the total assimilable saccharide raw material excluding water.
The manufacturing method. Raw material malt, based on the weight of the raw material malt, the production method according to claim 1, characterized in that it comprises 0.5 to 15% by weight of malt husks subjected to high-temperature high-pressure steam treatment. The production method according to claim 1 or 2 , wherein the raw malt contains 0.5 to 60% by weight of colored malt within the range of EBC color 20 to 400 based on the weight of the raw malt. The manufacturing method of any one of Claims 1-3 in which the process of preparing the liquid containing at least raw material malt and water includes carrying out the high temperature / high pressure process of the liquid containing at least raw material malt and water. The manufacturing method according to claim 4 , wherein a temperature range in the high-temperature and high-pressure treatment is 100 ° C to 150 ° C.