JP6438654B2 - 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 diversified, and consumption of beer-taste beverages has increased. 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.

  The inventions described in Patent Documents 1 to 3 all have a rich body (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 document 1 to beer taste drink (that is, a beer taste drink with a little extract, and a refreshing taste) where the barley usage rate is less than 50%. It was confirmed that the richness of the beer-taste beverage was enhanced when water-soluble dietary fiber was added by applying the invention described in -3.

  Recently, there is a growing demand for mellowness (mild feeling) as a consumer preference. Although the inventions described in Patent Documents 1 to 3 can enhance the richness of beer-taste beverages with a low barley usage rate, they have not been able to obtain a sufficient mild feeling that can meet the demands of consumers.

  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 was improved, and the mild feeling was improved, and its manufacturing method.

This invention which solved the above-mentioned subject has the following composition.
[1] The extract derived from wheat is 0.2 g / 100 cm ³ or less, contains 0.5 to 4.0 w / v% water-soluble dietary fiber, and 0.01 to 0.05% by mass (however, A beer-taste beverage characterized by containing Kiraya saponin (excluding 0.01 mass%) or soy saponin of 0.01-0.05 mass% (excluding 0.01 mass%) .
[2 ] The beer-taste beverage as described in [1 ] above, wherein the water-soluble dietary fiber is at least one selected from indigestible dextrin, polydextrose, and guar gum degradation product.
[ 3 ] The beer-taste beverage according to [1] or [ 2], wherein the alcohol content is 1 to 8%.
[ 4 ] The beer-taste beverage according to any one of [1] to [ 3 ], which is effervescent.
[ 5 ] The beer-taste beverage according to any one of [1] to [ 4 ], wherein the purine content is 0.55 mg / 100 mL or less.
[ 6 ] A method for producing a beer-taste beverage for producing a beer-taste beverage, a pre-fermentation step before alcohol fermentation, a fermentation step for alcohol fermentation, a post-fermentation step after alcohol fermentation, The wheat-derived raw material so that the wheat-derived extract content in the final product is 0.2 g / 100 cm ³ or less in at least one of the pre-fermentation process, the fermentation process, and the post-fermentation process. Water-soluble dietary fiber is contained so that the content in the final product is 0.5 to 4.0 w / v%, and the content in the final product is 0.01 to 0.05% by mass ( However, Kirayasaponin is included so that it becomes 0.01% by mass) or the content in the final product is 0.01 to 0.05% by mass (however, excluding 0.01% by mass) Contains soy saponin to be Method for producing a low-alcohol beer, characterized in that it is.
[7 ] The method for producing a beer-taste beverage according to [ 6], wherein the water-soluble dietary fiber is at least one selected from indigestible dextrin, polydextrose, and guar gum degradation product.
[ 8 ] The method for producing a beer-taste beverage according to [ 6 ] or [ 7], wherein the alcohol content is adjusted to 1 to 8% by adding alcohol.
[ 9 ] The method for producing a beer-taste beverage according to any one of [ 6 ] to [ 8 ], wherein the foaming property is imparted.
[1 0 ] Purine body content is 0.55 mg / 100 mL or less, The manufacturing method of the beer taste drink as described in any one of said [ 6 ] to [ 9 ] characterized by the above-mentioned.

  According to the present invention, it is possible to provide a beer-taste beverage with enhanced richness and improved mildness 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 drink]
The beer-taste beverage according to one embodiment of the present invention has a wheat-derived extract content of 0.2 g / 100 cm ³ or less, contains water-soluble dietary fiber (sometimes simply referred to as dietary fiber), It contains 001 to 0.05% by mass of Quillaja saponin or 0.01 to 0.05% by mass of soybean saponin.
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 0.2 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 0.2 g / 100 cm ³ , it means that the wheat usage rate is high. That is, since the beer-taste beverage has a deep taste, is deep, spreads and has a strong flavor, the significance of containing water-soluble dietary fiber and enhancing the richness is diminished. Moreover, in this case, since the content of purine bodies contained in the beer-taste beverage increases, it becomes difficult for consumers who are resistant to ingestion of purine bodies to drink. Therefore, as described above, the extract derived from wheat is regulated to 0.2 g / 100 cm ³ or less.

Moreover, if the extract part derived from wheat shall be 0.2 g / 100cm < ³ > or less, content of the purine body derived from wheat in a beer taste drink can be reduced to 0.55 mg / 100 mL or less, for example. 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 content was determined by measuring the specific gravity and alcohol content according to the analysis method prescribed by the National Tax Agency of Japan, and calculated values, that is, the number of grams of non-volatile components contained in the original capacity of 100 cubic centimeters at a temperature of 15 ° C. (g / 100 cm ³ ).

There is no particular limitation on the method of setting the wheat-derived extract content to 0.2 g / 100 cm ³ or less. For example, the amount of wheat used is limited to 1/20 or less in the case of producing general beer. After producing wort (pre-fermentation liquid) and fermenting the wort with alcohol, or producing wort with the amount of wort for producing a general beer, and fermenting the wort with alcohol, It is good to dilute this so that it may become the above-mentioned extract derived from 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-derived raw material means what does not germinate barley, wheat, rye, buckwheat, etc., and may be threshed, or the state in which the grain is crushed to the state as it is or to an 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 be diluted with water, carbonated water, etc. so that it may become a desired alcohol content.

As described above, the alcohol content is preferably 1 to 8%, and more preferably 3 to 7%. The alcohol content can be more than 8%.
The addition of alcohol or dilution with water or carbonated water is any step in the production process, preferably at least one of the pre-fermentation step S1, the fermentation step S2, and the post-fermentation step S3 described below. Can be done.

(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 below, indigestible dextrin 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.
In addition, commercially available indigestible dextrin includes, for example, Fiber Sol and Pine Fiber manufactured by Matsutani Chemical Industry Co., Ltd. Water-soluble dietary fibers other than indigestible dextrin are also sold by various companies and can be purchased as appropriate.

  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%.

(0.001 to 0.05 mass% Quillaja saponin or 0.01 to 0.05 mass% soybean saponin)
Saponin is contained in various plants and has an astringent taste such as bitterness, astringency, and sashimi. Nevertheless, surprisingly, the mildness of the beer-taste beverage can be increased by adding 0.001 to 0.05% by mass of Quillaja saponin or 0.01 to 0.05% by mass of soybean saponin. The feeling can be improved.

When the content of Quillaja saponin is less than 0.001% by mass and when the content of soybean saponin is less than 0.01% by mass, the mild feeling of the beer-taste beverage cannot be improved.
On the other hand, when the content of Quillaja saponin exceeds 0.05% by mass and when the content of soybean saponin exceeds 0.05% by mass, the astringent taste becomes too strong, or the taste like beans It becomes too strong. Therefore, there exists a possibility that it may become a thing unsuitable as a beer taste drink.

  Quillaja saponin and soybean saponin are purchased as appropriate, and at any step in the production process, preferably at least one of pre-fermentation step S1, fermentation step S2, and post-fermentation step S3 described below. What is necessary is just to include so that the density | concentration may become the above-mentioned numerical range in one process.

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

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

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

  Furthermore, in this embodiment, hops can be used as raw materials other than wheat, for example. By using hops, beer-taste beverages can be imparted with beer-specific taste and aroma, bitterness, and the like.

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

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

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

  Since the beer-taste beverage according to the present embodiment described above contains water-soluble dietary fiber, the richness is enhanced and 0.001 to 0.05% by mass of Kirayasaponin or 0.01 to 0.05% by mass. % Soy saponin can improve mildness.

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

In this embodiment, the extract derived from wheat in the final product is 0.2 g / 100 cm ³ or less in at least one of the pre-fermentation step S1, the fermentation step S2, and the post-fermentation step S3. Contains wheat-derived raw material, contains water-soluble dietary fiber, and contains Kirayasaponin so that the content in the final product is 0.001 to 0.05% by mass, or the content in the final product Soy saponin is contained so that it may become 0.01-0.05 mass%. In addition, since it is as having already demonstrated that this aspect is preferable, the description is abbreviate | omitted.

Here, it is preferable to manufacture wort (pre-fermentation liquid) using wheat in the pre-fermentation step S1.
Moreover, when adding drinking alcohol, it is preferable to add to the wort in at least one of the pre-fermentation step S1, the fermentation step S2, and the post-fermentation step S3. In the fermentation step S2 or the post-fermentation step S3, It is more preferable to add.

  On the other hand, the addition of saponin and optional additive materials can be performed in at least one of the pre-fermentation step S1, the fermentation step S2, and the post-fermentation step S3. In addition, the bitterness (bitter value) and aroma of a beer-taste drink can be set appropriately by adjusting the hop dose and the boiling time. Therefore, when adding hops, it is preferable to add to pre-fermentation process S1. When adding a hop processed product etc., it is preferable to add to pre-fermentation process S1, fermentation process S2, or post-fermentation process S3.

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

As the pre-fermentation solution, for example, a product produced by limiting the use ratio of wheat to 1/20 or less of the case of producing general beer can be used. Moreover, what was manufactured with the use ratio of the wheat which manufactures common beer can be used for a pre-fermentation liquid. However, in the latter case, after fermenting alcohol in the fermentation step S2 described later or in the fermentation step S2, it is diluted so that the use ratio of wheat becomes 1/20 or less that in the case of producing general beer. May be. In addition, if it carries out like these, the extract part derived from wheat can be 0.2 g / 100cm < ³ > or less.

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

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

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

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

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

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

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

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

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

  By the manufacturing method demonstrated above, the beer taste drink which concerns on this embodiment can be manufactured reliably. The beer-taste beverage thus produced contains water-soluble dietary fiber, so it is enhanced in its richness, 0.001 to 0.05% by weight of Kirayasaponin or 0.01 to 0.05% by weight. Because it contains soy saponin, the mild feeling is improved.

  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 and a comparative example that does not.

Commercial beer (malt use ratio 100%, alcohol content 5%, purine body about 11 mg / 100 mL, wheat-derived extract content 4 g / 100 cm ³ ), carbon dioxide-containing water, No. 1 in Table 1. 1-16 and No. 2 in Table 2. A sample was prepared using Kiraya saponin or soybean saponin having a content shown in 17 to 32 and water-soluble dietary fiber. As the water-soluble dietary fiber, pine fiber manufactured by Matsutani Chemical Industry Co., Ltd. was used. Kirayasaponin used Maruzen Pharmaceutical Co., Ltd. Kirayanin C-100, and soybean saponin used Fuji Oil Co., Ltd. Soy Health SA.
In addition, all the samples were diluted so that the quantity of the said commercially available beer became 1/20 (it was set as 20 times dilution). Accordingly, the samples all had a malt use ratio of 5%, a purine body of about 0.55 mg / 100 mL, and a wheat-derived extract content of 0.2 g / 100 cm ³ .
No. In the samples according to 11 and 16, the alcohol for the raw material was added to make the alcohol content 5%, but the alcohol content of the other samples was 0.25%.
The gas pressure of all samples was about 0.235 MPa. In addition, "-" in Table 1 and Table 2 shows not containing.

  For each prepared sample, five well-trained professional panels scored independent scores in a five-point scale of 1 to 5 points for richness, mildness and comprehensive evaluation according to the following evaluation criteria.

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

(Mild feeling)
5 points: Very mellow.
4 points: mellow.
3 points: Mildness is about halfway between 2 points and 4 points.
2 points: Mildness is weak.
1 point: There is no mellowness.

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

Tables 1 and 2 show that each sample contains quillasaponin and soybean saponin and their content (mass%), water-soluble dietary fiber content (w / v%), alcohol content (%), and richness and mildness. The evaluation of feeling and comprehensive evaluation is shown. In addition, in each evaluation item shown in Table 1 and Table 2, what averaged the score evaluated by each panel was described.
For the body, No. which does not contain water-soluble dietary fiber. A sample having an average evaluation score higher than that of the sample 1 was evaluated as being enhanced (◯).
About a mild feeling and comprehensive evaluation, the average of 2.5 or more was set as the pass ((circle)), and the thing less than 2.5 was set as the disqualification (x).

  As shown in Table 1 and Table 2, Since the samples according to 2 to 32 contained water-soluble dietary fiber, the richness was enhanced. However, no. In the samples according to 2 to 4, since the content of Kirayasaponin was not sufficient, the mild feeling was rejected (all were comparative examples). Similarly, no. In the sample according to No. 12, since the content of soybean saponin was not sufficient, the mild feeling was rejected (Comparative Example).

On the other hand, no. In the samples according to 5 to 11, the content of Kirayasaponin is sufficient. Since the sample concerning 13-16 had sufficient content of soybean saponin, the mild feeling was improved and it passed. In addition, it was confirmed from these results that the evaluation results of the body and the comprehensive evaluation were generally improved as the saponin content increased (both examples).
Furthermore, no. From the results of the samples according to 11 and 16, the effect of the present invention is not only for the so-called non-alcohol beer-taste beverage having an alcohol content of less than 1%, but also for the alcohol content increased by adding raw material alcohol. Similarly, it was confirmed that the richness was enhanced, the mild feeling was improved, and the overall evaluation was improved.

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

Claims (10)

The extract derived from wheat is 0.2 g / 100 cm ³ or less, contains 0.5 to 4.0 w / v% water-soluble dietary fiber, and 0.01 to 0.05% by mass (however, 0.01 A beer-taste beverage characterized by containing Kiraya saponin (excluding mass%) or 0.01-0.05 mass% (excluding 0.01 mass%) soy saponin. The beer-taste beverage according to claim 1, wherein the water-soluble dietary fiber is at least one selected from among indigestible dextrin, polydextrose, and guar gum degradation product. The beer-taste drink according to claim 1 or 2 , wherein the alcohol content is 1 to 8%. Beer-taste beverage as claimed in any one of claims 3, characterized in that the effervescent. The beer-taste beverage according to any one of claims 1 to 4 , wherein the purine content is 0.55 mg / 100 mL or less. A method for producing a beer-taste beverage for producing a beer-taste beverage,
A pre-fermentation step before alcohol fermentation;
A fermentation process for performing alcoholic fermentation;
Including a post-fermentation step after performing alcoholic fermentation,
In at least one of the pre-fermentation process, the fermentation process, and the post-fermentation process, the wheat-derived raw material is included so that the wheat-derived extract content in the final product is 0.2 g / 100 cm ³ or less. The water-soluble dietary fiber is contained so that the content in the final product is 0.5 to 4.0 w / v%, and the content in the final product is 0.01 to 0.05% by mass (however, 0 (Excluding 0.01% by mass), or the content in the final product is 0.01 to 0.05% by mass (however, excluding 0.01% by mass). A method for producing a beer-taste beverage, characterized in that soybean saponin is contained. The method for producing a beer-taste beverage according to claim 6, wherein the water-soluble dietary fiber is at least one selected from among indigestible dextrin, polydextrose, and guar gum degradation product. The method for producing a beer-taste beverage according to claim 6 or 7 , wherein an alcohol is added to adjust the alcohol content to 1 to 8%. The method for producing a beer-taste beverage according to any one of claims 6 to 8 , wherein foaming property is imparted. The method for producing a beer-taste beverage according to any one of claims 6 to 9 , wherein the purine content is 0.55 mg / 100 mL or less.

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