JP6546743B2 - Beer Taste Beverage, and Method for Producing Beer Taste Beverage - Google Patents

Description

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

  In recent years, the consumption of beer-taste beverages has increased due to diversification of consumer preference and values. There is patent 1 as a background art about a beer taste drink and its manufacturing method.

In Patent Document 1, an alcohol-containing material having a malt ratio of 20% or more and an alcohol content of 0.5 to 7% obtained by fermentation using wheat as a part of the raw material as the component A; An alcohol-containing distillation solution having an alcohol content of 10 to 90% obtained by distilling an alcohol-containing material containing at least a part of wheat as a component B; mixing the component A and the component B The fermented malt beverage has an alcohol content of 3 to 8%, and the mixing ratio of the alcohol-containing substance of the component A and the alcohol-containing substance of the component B is 99.9: 0.1 to 80:20 in volume ratio A malt fermented beverage characterized in that it is a range is described.
According to such malt fermented beverages, it is disclosed in Patent Document 1 that the drinking response is ensured by setting the ratio of malt used in the raw material to a high ratio, and the refreshing feeling over the throat, that is, the crisp taste. It is stated that it can be possessed.

JP, 2010-95, A

  However, since the malt fermented beverage described in Patent Document 1 has a high usage ratio of malt, the content of purine is inevitably high. In order to lower the purine content, it is conceivable to lower the proportion of malt used. However, if this is done, the taste of the beer-taste beverage (malt fermented beverage) will not be thick, so adding a drinking alcohol (distilled liquid related to the B component in the context of Patent Document 1) results in a squeezable drinking alcohol. The problem that the alcoholic taste comes to be felt prominently becomes apparent.

  The present invention has been made in view of the above problems, and it is an object of the present invention to provide a beer-taste beverage in which the alcoholic taste of the added drinking alcohol is hardly noticeable even when the use ratio of wheat is lowered. I assume.

The present invention which solved the above-mentioned subject has the following composition.
(1) A wheat-derived extract and a drinking alcohol are contained, and while the content of purine is 1.1 mg / 100 mL or less, the alcohol content is 2 to 9%, 0.10 to 1 in sucrose conversion. A beer-taste beverage comprising 00 w / v% of a sweetener , wherein the sweetener is sucrose or fructose .
(2) A wheat-derived extract and a drinkable alcohol, the wheat-derived extract having a content of 0.40 g / 100 cm ³ or less, and having an alcohol content of 2 to 9%, in terms of sucrose 0.10 to 10 A beer-taste beverage comprising 1.00 w / v% of a sweetener , wherein the sweetener is sucrose or fructose .
(3) The beer-taste beverage according to the above (1) or (2), wherein the sweetener contains 0.20 to 1.00 w / v% in terms of sucrose.
(4) The beer-taste beverage according to any one of (1) to (3), wherein the sweetening agent contains 0.20 to 0.50 w / v% in terms of sucrose.
(5) low-alcohol beer according to any one of the above 1, wherein 4 that the use ratio of the wheat is 10% or less.
(6) low-alcohol beer according to any one of the 5 above, wherein the effervescent.
(7) low-alcohol beer according to any one of the 6 from the 1, characterized in that it comprises an alcohol content of 2.5% min or more potable alcohol.
(8) said potable alcohol beer-taste beverage according to any one of the 7 from the 1, characterized in that a combination of one or more of the liquor.
( 9 ) A method for producing a beer-taste beverage, comprising: a pre-fermentation step before performing alcohol fermentation; a fermentation step of performing alcohol fermentation; and a post-fermentation step after performing alcohol fermentation; In at least one of the process, the fermentation process, and the post-fermentation process, a drinking alcohol is contained such that the alcohol content in the final product is 2 to 9%, and the content of purine is 1.1 mg The wheat-derived material is contained so as to be not more than 100 mL, and the sweetener is contained so that the content of the sweetener is 0.10 to 1.00 w / v% in terms of sucrose , and the sweetener is sucrose Or, it is fructose, The manufacturing method of the beer taste drink characterized by the above-mentioned.
( 10 ) A method for producing a beer-taste beverage, comprising: a pre-fermentation step before performing alcohol fermentation; a fermentation step of performing alcohol fermentation; and a post-fermentation step after performing alcohol fermentation; A drinking alcohol is contained so that the alcohol content in the final product is 2 to 9% in at least one of the process, the fermentation process, and the post-fermentation process, and the extract derived from wheat is 0.40 g The wheat-derived material is contained so as to be not larger than 100 cm ³ , and the sweetener is contained so that the content of the sweetener is 0.10 to 1.00 w / v% in terms of sucrose, A method for producing a beer-taste beverage, characterized in that it is sugar or fructose .
( 11 ) The method for producing a beer-taste beverage according to the above 9 or 10 , wherein the content of the sweetening agent is 0.20 to 1.00 w / v% in terms of sucrose.
( 12 ) The preparation of the beer-taste beverage according to any one of the items 9 to 11 , wherein the content of the sweetener is 0.20 to 0.50 w / v% in terms of sucrose. Method.
(13) The method of producing low-alcohol beer as set forth in the 9 to any one of the 12 use ratio is equal to or less than 10% of the wheat.
(14) the low-alcohol beer is a manufacturing method of the beer-taste beverage according from the 9 to any one of the 13, wherein the effervescent.
(15) the low-alcohol beer is a manufacturing method of the beer-taste beverage according from the 9 to any one of the 14, characterized in that it comprises an alcohol content of 2.5% min or more potable alcohol.
(16) the drinking alcohol production method of beer-taste beverage according from the 9 to any one of the 15, characterized in that a combination of one or more of the liquor.

  According to the present invention, even when the use ratio of wheat is lowered (in other words, when the content of purine and the extract derived from wheat are low), the alcohol taste of the added drinking alcohol is felt to be prominent It is possible to provide a difficult beer taste beverage.

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

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

[Beer taste drink]
First, a beer-taste beverage according to an embodiment of the present invention will be described.
The beer-taste beverage according to the present embodiment contains an extract derived from wheat and a drinking alcohol, and the extract derived from wheat (or the content of purine) is not more than a predetermined value, and the alcohol content is within a predetermined range. It is characterized in that it contains a predetermined amount of sweetener in terms of sucrose.
The beer-taste beverage according to the present embodiment is also referred to as a beer-like (wind) beverage, refers to a beverage fermented using wheat having a beer-like taste as a part of the raw material, and preferably, Among barley, it refers to an alcohol-containing beverage manufactured using malt as a part of the raw material.

(Use ratio of wheat)
The beer-taste beverage according to the present embodiment preferably has a use ratio of wheat of 10% or less, more preferably 5% or less. In addition, the use ratio (%) of wheat means the usage-amount of the wheat origin raw material in water and all the raw materials other than a hop. By reducing the use ratio of wheat, it is possible to make the "content of purine" and "the extract derived from wheat" described later be equal to or less than a predetermined value.

  There is no particular limitation on the method for setting the use ratio of wheat to 10% or less, but, for example, the use ratio of wheat is limited to 1/10 to 1/20 of that in the case of producing general beer. A wort (pre-fermentation solution) is produced, the wort is alcohol-fermented, or wort is produced at a usage ratio of wort for producing a general beer, and the wort is alcohol-fermented, You may dilute this so that it may become the use ratio of the above-mentioned wheat.

Oats greatly affect the taste and aroma of beer-taste beverages, and also serve as a nitrogen source and a carbon source which can be assimilated by yeast in alcohol fermentation. As wheat, those that have been germinated (malt), those that have not been germinated and extracts thereof can be used. These can be used alone or in combination of two or more. Examples of types of wheat that can be used include barley, wheat, rye, oats and the like.
When using malt, it can be used in the state which grind | pulverized this to a suitable magnitude | size.
When using wheat which has not been germinated, it may be used after threshing, or it can be used in the state of crushing the grain as it is or in a suitable size.
The extract of wheat or malt refers to extract of barley or malt from which predetermined components are extracted using water and / or an organic solvent and the like, and concentrated.
Each of the wheat described above can be roasted and used according to the needs of the consumer. The roasting of wheat can be optionally performed by appropriately adjusting the roasting conditions of wheat.

(Purine body)
In the beer-taste beverage according to the present embodiment, the content of purine bodies is 1.1 mg / 100 mL or less, and preferably 0.55 mg / 100 mL or less. By lowering the content of purine, it is possible to provide a beer-taste beverage which is easy for consumers who are resistant to purine consumption to drink.
In addition, what is necessary is just to use the method of reducing the use ratio of said barley as a method of reducing content of purine bodies. For example, the use ratio of barley may be 10% or less in order to make the content of purine bodies 1.1 mg / 100 mL or less, and the use of wheat may be a content of purine bodies 0.55 mg / 100 mL or less The ratio may be 5% or less.

(Purine body: measurement method)
The purine contained in the beer-taste beverage can be measured and calculated using high performance liquid chromatograph (HPLC) according to the description of "Biomedical Chromatography, 2009; 23" (pp. 858-864).
For example, measurement and calculation may be performed using the following apparatus and conditions.
Equipment: HP 1100 (Agilent Technology)
Column: Shodex Asahipak GS-320 HQ (7 mm ID × 300 mm)
Mobile phase: 150 mM sodium phosphate buffer (pH 2.5)
Flow rate: 0.6 mL / min
Column temperature: 35 ° C
Detection: UV 260 nm

(Extracted from barley extract)
In the beer-taste beverage according to the present embodiment, the extract content derived from wheat is 0.40 g / 100 cm ³ or less, and preferably 0.20 g / 100 cm ³ or less. Here, “extract content” refers to non-volatile solid content composed of sugar (carbohydrate), protein, amino acid, bitter taste, non-volatile organic acid, mineral, polyphenol, pigment component and the like.
In addition, what is necessary is just to use the method of reducing the use ratio of said barley as a method of reducing the extract content derived from barley. For example, in order to make the extract part derived from barley 0.40 g / 100 cm ³ or less, the use ratio of wheat may be 10% or less, and the extract fraction derived from wheat may be 0.20 g / 100 cm ³ or less. The use ratio of may be 5% or less.

The content of purine bodies in the beer-taste beverage can be reduced to 1.1 mg / 100 mL or less by setting the extract component derived from wheat contained in the beer-taste beverage to 0.40 g / 100 cm ³ or less. By reducing the content of purine, as described above, it is possible to provide a beer-taste beverage that is easy to consume for consumers who are resistant to purine intake. On the other hand, when the extract content contained in the wheat origin of the beer taste beverage exceeds 0.40 g / 100 cm ³ , it means that the use ratio of the wheat is high, and usually, unless the purine body removing step is carried out, The purine content can not be lowered.

  The extract derived from wheat may be anything derived from wheat and the form of the raw material (wheat raw material) does not matter. As a form of a wheat origin raw material, as mentioned above, wheat (wheat which has not been germinated), malt, these extracts, etc. are mentioned.

(Extract: Measurement method)
The extract fraction contained in the beer-taste beverage has a specific gravity (based on the modified BCOJ beer analysis method 8.4.3 alcolyzer method) which is deemed to be reasonable and accurate by a measurement method different from the analysis specified by the National Tax Agency. The sake degree) and the alcohol degree are measured and can be determined by the calculated value, that is, the number of grams of non-volatile component (g / 100 cm ³ ) contained in 100 cubic centimeters of original capacity at a temperature of 15 ° C.

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

The drinking alcohol may be any drinkable alcohol, and the type, manufacturing method, raw materials and the like are not limited, but distilled alcohol is preferable. For example, various spirits such as shochu, brandy and vodka, alcohols for raw materials and the like can be used alone or in combination of two or more.
In addition, addition of drinking alcohol can be implemented in any one or several processes of pre-fermentation process S1-post-fermentation process S3.

(Alcohol degree)
The beer-taste beverage according to the present embodiment has an alcohol concentration of 2 to 9% ("vol / vol%" or "v / v%"), which is the sum of the alcohol obtained by fermenting wheat and the added drinking alcohol. It is preferable that it is also expressed as "etc.", for example, 3 to 7% etc. is more preferable. The alcohol content is not limited to this range, and may be more than 9%.
And the alcohol content of a beer taste drink can be measured based on the alcolyzer method.

  In addition, the beer-taste beverage according to the present embodiment has an alcohol content number of 2.5% or more derived from the drinking alcohol, which causes problems due to the inclusion of the drinking alcohol (the alcohol taste is perceived to be prominent) Preferably, it is 4.5% or more.

(sweetener)
The beer taste beverage according to the present embodiment contains a sweetener in an amount of 0.10 to 1.00 w / v% in terms of sucrose. By using a sweetener in this numerical range, it is considered that the consumption alcohol is low even if the use ratio of wheat is lowered (in other words, when the content of purine and the extract derived from wheat are low). The alcohol taste can be suppressed, and the alcohol taste can be made to be hardly noticeable.
If the content of the sweetener is less than 0.10 w / v% in terms of sucrose, the content of the sweetener is too small to expect the effect of suppressing the alcoholic taste derived from the drinking alcohol. And in order to make the effect of suppression of alcohol taste derived from drinking alcohol more reliable, 0.20 w / v% or more is preferable.
On the other hand, when the content of the sweetener exceeds 1.00 w / v% in terms of sucrose, the sweetness becomes too strong, and the flavor becomes unsuitable as a beer-taste beverage. And in order to make it a flavor more certainly as a beer taste drink, 0.50 w / v% or less is preferable.
In addition, the content of the sweetener may be such that the content of the sweetener contained in the final product falls within the above-mentioned range in terms of sucrose, and the origin thereof is not limited.

  Sweeteners are substances for imparting sweetness. And, the sweetening agent is, for example, fructose (fructose), glucose (glucose), monosaccharide such as galactose, sucrose (sucrose), maltose, disaccharide such as lactose, acesulfame K, neotame, sucralose, saccharin, saccharin sodium, lytyrrhizinic acid It includes high-intensity sweeteners such as sodium, cyclin, dulcin, stevia, glycyrrhizin, thaumatin, monelin, aspartame and alitame.

And the beer taste drink which concerns on this embodiment uses the thing which combined 1 type, or 2 or more types in a monosaccharide and a disaccharide as a sweetener, the point of suppression of alcohol taste, and beer It is preferable at the point which makes it a flavor suitable as a taste drink.
In addition, a monosaccharide is a saccharide which is not decomposed into a simple saccharide even by hydrolysis, and a disaccharide is a saccharide which generates two monosaccharides by hydrolysis.

The content of sweetener in terms of sucrose is the content of sweetener in the beverage converted to the content of sucrose. Specifically, the content of the sweetener in terms of sucrose may be calculated by multiplying "the content of the sweetener" by "the sweetness of the sweetener / the sweetness of sucrose (100)". it can. For example, in the case of a beverage containing 1.0 w / v% of maltose, the maltose concentration "1.0 w / v%" is multiplied by "33/100" (= sweetness of maltose / sweetness of sucrose) 0.33 w / v% "becomes the content of sweetener equivalent to sucrose.
The sweetness of each sweetener is, for example, fructose: 150, glucose: 75, lactose: 16, galactose: 32, maltose: 33, sucrose: 100, acesulfame K: 20000, sucralose: 60000, neotame: 100000. , Saccharin sodium: 50000, Stevia: 25000. Moreover, about content of the sweetener in a drink, it can measure using a high performance liquid chromatograph (HPLC).

The beer-taste beverage according to the present embodiment may be non-foaming, but is preferably foaming. Here, the foamability 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. It is said to be less than 049 MPa (0.5 kg / cm ² ).

In the beer-taste beverage according to the present embodiment, a colorant, an antioxidant, a flavor, an acidulant, a salt, etc. (these are simply referred to as optional additive materials) which are usually blended as a beverage within a range that the desired effects of the present invention are not inhibited. May also be added. As the colorant, for example, caramel pigment, gardenia pigment, fruit juice pigment, vegetable pigment, synthetic pigment and the like can be used. As an antioxidant, vitamin C, vitamin E, polyphenol etc. can be used, for example. As an acidulant, for example, 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, sodium L-tartrate, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid, etc. be able to. As salts, for example, sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like can be used.
As these optional additive materials and the above-mentioned wheat, drinking alcohol, sweetener and the like, those generally marketed can be used.

  Moreover, in this embodiment, although pea, corn, rice, soybean etc. can be used as raw materials other than wheat, for example, it is also possible to use raw materials other than these. In addition, these raw materials also affect the taste and aroma of the beer-taste beverage, and when alcohol fermentation is performed, yeast becomes a nitrogen source and carbon source which can be assimilated.

  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 / barrel container made of metal (made of aluminum, steel or the like) can be applied. Moreover, a glass container, a plastic bottle container, a paper container, a pouch container etc. can also be applied to a container. The volume of the container is not particularly limited, and any currently available one can be applied. In addition, it is preferable to apply a metal container from the point which can completely shut off gas, moisture, and a light ray, and can maintain stable quality at normal temperature for a long period of time.

  According to the configuration described above, when the proportion of wheat used is lowered by containing a predetermined amount of sweetener, that is, even when the content of purine bodies and the extract derived from wheat are low, It is possible to provide a beer-taste beverage in which the alcoholic taste of the added drinking alcohol is hardly noticeable. Also, with the configuration described above, it is possible to provide a beer-taste beverage that is easy to consume for consumers who are resistant to intake of purine, because the content of purine (or the extract derived from wheat) is low. it can.

(Manufacturing method of 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 for explaining the method for producing a beer-taste beverage according to the present embodiment.
The method for producing a beer-taste beverage according to the present embodiment is a method for producing the above-mentioned beer-taste beverage, and as shown in FIG. 1, it performs alcohol fermentation and pre-fermentation step S1 before performing alcohol fermentation. It includes a fermentation step S2 and a post-fermentation step S3 after performing alcohol fermentation.

In the present embodiment, at least one of the pre-fermentation step S1, the fermentation step S2, and the post-fermentation step S3 contains a drinking alcohol so that the alcohol content in the final product is 2 to 9%, The wheat-derived material is contained so that the content of purine is 1.1 mg / 100 mL or less (or the extract content of wheat is 0.40 g / 100 cm ³ or less), and the content of sweetener is sucrose equivalent A sweetener is included so as to be 0.10 to 1.00 w / v%. It is as having already demonstrated that this aspect is preferable, and the description is abbreviate | omitted.

In addition, it is preferable to perform manufacture of wort (pre-fermentation liquid) using wheat by pre-fermentation process S1.
In addition, it is preferable to add the drinking alcohol to the wort in at least one of the pre-fermentation step S1, the fermentation step S2 and the post-fermentation step S3, and is added in the fermentation step S2 or the post-fermentation step S3. Is more preferable.
On the other hand, the addition of the sweetener and the optional additive material can be performed in at least one of the pre-fermentation step S1, the fermentation step S2 and the post-fermentation step S3.

Each step will be described more specifically below.
(Pre-fermentation step S1)
The pre-fermentation step S1 is a step of preparing a pre-fermentation solution to be alcohol-fermented 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 in which the yeast can serve as a nitrogen source and a carbon source. The nitrogen source and the carbon source are not particularly limited as long as yeast can be assimilated. The nitrogen source that yeast can utilize 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, saccharides contained in wheat. It is needless to say that, for example, when the wort contains a raw material other than wheat such as pea described above, such raw materials other than wheat also serve as nitrogen sources and carbon sources which can be assimilated by yeast.

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

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

  The pre-fermentation solution is preferably filtered before fermentation with yeast in the subsequent fermentation step S2, and more preferably boiled. Although addition of hops is possible in any step as described above, 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. Further, by boiling the pre-fermentation solution, it can be sterilized to be in a sterile state, so that alcohol fermentation in the fermentation step S2 can be suitably performed.

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

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

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

  In the fermentation step S2, further ripening may be performed. Aging is performed by further maintaining the fermented solution as described above at a predetermined temperature for a predetermined time. By this ripening, insoluble matter in the fermented liquid can be precipitated to remove turbidity, and the flavor can be improved.

  Thus, in the fermentation step S2, a post-fermentation solution containing ethanol produced by yeast and a flavor component can be obtained. The alcohol content number contained in the post-fermentation solution can be, for example, 1 to 20%, preferably 1 to 10%, more preferably 2 to 9% in combination with the added drinking alcohol. The alcohol content can be lowered by adjusting the fermentation conditions appropriately, such as adjusting in the pre-fermentation step S1, shortening the fermentation time in the fermentation step S2, lowering the fermentation temperature, etc. . When the alcohol content is high, the alcohol content may be adjusted to 1 to 20% or 2 to 9% by appropriately diluting the liquid after fermentation.

(Post-fermentation step S3)
The post-fermentation step S3 is a step of subjecting the post-fermentation solution to a predetermined treatment to finally obtain a beer-taste beverage. Examples of the post-fermentation step S3 include filtration of the post-fermentation solution obtained in the fermentation step S2 (corresponding to so-called primary filtration). By this primary filtration, insoluble solids and yeast can be removed from the solution after fermentation. In post-fermentation step S3, precision filtration (so-called secondary filtration) of the post-fermentation solution may be further performed. Secondary filtration can remove bacteria and residual yeast from the post-fermentation solution. In addition, in place of microfiltration, sterilization may be performed by heating the liquid after fermentation. The primary filtration, the secondary filtration, and the heating in the post-fermentation step S3 can be performed in a general facility used when producing a beer-taste beverage.

The post-fermentation step S3 also includes the step of filling a container such as a bottle, a can, or a plastic bottle.
If the produced beer-taste beverage is non-foaming or does not have sufficient foamability, and you want to give it sufficient foamability, add carbon dioxide-containing water or add carbonation. The desired gas pressure can be achieved by carrying out.

  The beer-taste beverage according to the present embodiment can be suitably produced by the production method described above. The beer-taste beverage produced in this manner contains a predetermined amount of sweetener. Therefore, when the ratio of use of wheat is lowered, that is, even when the content of purine and the extract content derived from wheat are low, the alcohol taste of the added drinking alcohol is hardly felt and felt. Therefore, even when the consumer drinks it, it is possible to make it hard to feel the taste of the drinking alcohol such as the puffy alcohol. In addition, the beer-taste beverage produced in this manner has a low content of purine (or an oat-derived extract), and therefore consumers who are resistant to purine intake are also easy to drink can do. Moreover, the manufacturing method of the beer taste drink which concerns on this embodiment can manufacture such a beer taste drink reliably.

  Next, the contents of the present invention will be specifically described by examples showing the desired effects of the present invention, comparative examples not so, and reference examples.

[Reference example]
In the reference example, it was confirmed what kind of evaluation can be obtained when the malt use ratio is lowered using a commercially available beer, and the alcohol for raw materials is added to increase the alcohol content.
In the reference example, commercially available beer (100% malt content, 5% alcohol content, about 11 mg / 100 mL purine, extract 4 g / 100 cm ³ ), alcohol for raw material (indicated as drinking alcohol in the table), carbon dioxide gas No. 1 in Table 1 was mixed with water. The samples according to 1-1 to 1-5 were prepared. In addition, 1/10 volume of said commercial beer was included in the total volume of each sample (it was made to be 10% in total volume). In addition, the gas pressure of the sample was about 0.235 MPa.

  For each sample prepared, five well-trained specialist panel members scored five points on an evaluation scale of 1 to 5 for alcohol feeling (quality), alcohol feeling (amount) and overall evaluation according to the following evaluation criteria. did.

(A feel of alcohol (quality))
5 points: The tingling alcohol taste of the added drinking alcohol is not felt at all.
4 points: Almost no alcoholic taste of the added drinking alcohol is felt.
3 points: The taste of alcohol added to the drinking alcohol added is felt at an intermediate level between 2 points and 4 points.
2 points: A slight alcoholic taste of the added drinking alcohol is felt.
1 point: The tingling alcohol taste of the added drinking alcohol is felt to be prominent.

(A feel of alcohol (amount))
5 points: The amount of alcohol is felt comparable to that of a commercial beer.
4 points: The amount of alcohol seems to be slightly smaller than that of commercial beer.
3 points: The amount of alcohol is felt in the middle between 2 points and 4 points.
2 points: It seems that the amount of alcohol is clearly smaller than that of commercial beer.
1 point: There is almost no feeling of containing alcohol.

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

  In Table 1, No. The evaluation of alcohol feeling (quality), alcohol feeling (amount) and comprehensive evaluation is shown with the alcohol content number of the sample concerning 1-1 to 1-5. The value of each evaluation item is the average of the points evaluated by each panel.

When the malt use ratio is low (when the content of purine and the extract derived from wheat are low), as shown in Table 1, although the alcohol feeling (amount) increases as the addition amount of the raw material alcohol increases, It was confirmed that alcohol feeling (quality) decreased.
Specifically, no. As in the sample according to 1-2, when the added alcohol for raw materials is 2.5% or more (the alcohol content of the product is 3.0% or more), the alcohol taste of the added drinking alcohol is prominent It was felt that the feeling of alcohol (quality) decreased.

Example 1
In Example 1, it was confirmed what kind of evaluation could be obtained when the content of the sweetener was changed.
In Example 1, sucrose (manufactured by Wako Pure Chemical Industries, Ltd.) is No. 1 in Table 2, respectively. Using the alcohol for the raw material having an alcohol content of 4.5%, the carbon dioxide gas-containing water, and the same commercially available beer as the reference example while adjusting to the amounts shown in 2-1 to 2-5, Table 2 No. The samples according to 2-1 to 2-5 were prepared. In addition, 1/10 volume of the said commercial beer was included in the total volume of each sample (10% of the total volume of the sample was made into the commercial beer). Further, as in the reference example, the gas pressure of the sample was about 0.235 MPa.

No. All of the samples according to 2-1 to 2-5 contain commercial beer having an alcohol content of 5% so as to be 10% of the total volume of the sample, so alcohol derived from commercial beer is 0 .5% is included. And, as described above, since 4.5% of the raw material alcohol is added, the total alcohol content of the product is 5%. Also, no. Each sample according to 2-1 to 2-5 should contain 100% malt use ratio, about 11 mg / 100 mL purine, and 4 g / 100 cm ³ extract of commercial beer in 10% of the total volume of the sample. Therefore, the malt usage ratio is 10%, the purine content is 1.1 mg / 100 mL, and the extract content is 0.40 g / 100 cm ³ .

  About each prepared sample, five panel of well trained specialists gave alcohol feeling (quality), alcohol feeling (quantity) according to the evaluation criteria explained in the reference example and five points of evaluation of 1 to 5 points on comprehensive evaluation Independent score was given. In Table 2, No. While showing the alcohol content number of the sample which concerns on 2-1 to 2-5, and content of sucrose, evaluation of alcohol feeling (quality), alcohol feeling (amount), and comprehensive evaluation is shown. The value of each evaluation item is the average of the points evaluated by each panel.

  As shown in Table 2, no. Since the samples which concern on 2-1 to 2-5 contained the sweetener, compared with No1-3 of Table 1, it was confirmed that alcohol feeling (quality) is improving. In particular, no. As in the sample according to 2-2, when the content of sucrose was 0.10% or more, it was confirmed that the alcohol feeling (quality) was significantly improved. However, no. As in the sample according to 2-5, when the content of sucrose was 1.00% or more, it was confirmed that the overall evaluation was slightly reduced.

Example 2
In Example 2, it was confirmed what kind of evaluation could be obtained when the type of sweetener was changed.
In Example 2, sucrose (manufactured by Wako Pure Chemical Industries, Ltd.), maltose (manufactured by Wako Pure Chemical Industries, Ltd.), fructose, (manufactured by Wako Pure Chemical Industries, Ltd.), glucose (manufactured by Wako Pure Chemical Industries, Ltd.), Acesulfam K (Kyowa Hakko Kirin Co., Ltd.) No. 1 in Table 3). Using the alcohol for raw material having an alcohol content of 4.5%, the carbon dioxide gas-containing water, and the same commercially available beer as the reference example while adjusting the amount to the amount shown in 3-1 to 3-5, Table 3 No. The samples according to 3-1 to 3-5 were prepared. In addition, 1/10 volume of the said commercial beer was included in the total volume of each sample (10% of the total volume of the sample was made into the commercial beer). Further, as in the reference example, the gas pressure of the sample was about 0.235 MPa.

No. All of the samples according to 3-1 to 3-5 contain commercial beer with an alcohol content of 5% so as to be 10% of the total volume of the sample. .5% is included. And, as described above, since 4.5% of the raw material alcohol is added, the total alcohol content of the product is 5%. Also, no. All samples related to 3-1 to 3-5 should contain 100% malt use ratio, about 11 mg / 100 mL purine, and 4 g / 100 cm ³ extract of commercial beer in 10% of the total volume of the sample. Therefore, the malt usage ratio is 10%, the purine content is 1.1 mg / 100 mL, and the extract content is 0.40 g / 100 cm ³ .

  About each prepared sample, five panel of well trained specialists gave alcohol feeling (quality), alcohol feeling (quantity) according to the evaluation criteria explained in the reference example and five points of evaluation of 1 to 5 points on comprehensive evaluation Independent score was given. In Table 3, No. While showing the alcohol content of the samples according to 3-1 to 3-5, the amount of various sweeteners, and the content of sweetener converted to sucrose, evaluation of alcohol feeling (quality), alcohol feeling (amount) and comprehensive evaluation Show. The value of each evaluation item is the average of the points evaluated by each panel. In addition, the sweetening content of sucrose conversion is as follows: the sweetness of sucrose is 100, the sweetness of maltose is 33, the sweetness of fructose is 150, the sweetness of glucose is 75, and the sweetness of acesulfame K is 20000 , Calculated by the above method.

As shown in Table 3, no. Since the samples according to 3-1 to 3-5 contained the sweetener, it was confirmed that the alcohol feeling (quality) was improved as compared with No. 1 to 3 in Table 1. In particular, no. As in the samples related to 3-1 to 3-4, when monosaccharides or disaccharides were used as the sweetener, it was confirmed that the alcohol feeling (quality) was significantly improved and that the comprehensive evaluation was also a good result. .
On the other hand, no. When a high sweetness degree sweetener (acesulfame K) was used as a sweetener like the sample which concerns on 3-5, it was confirmed that the effect of improvement of alcohol feeling (quality) is weak and general evaluation falls a little.

[Example 3]
In Example 3, it was confirmed what kind of evaluation could be obtained when the content of the drinking alcohol was changed.
In Example 3, the raw material alcohols were No. 1 in Table 4 respectively. While adjusting the amount as shown in 4-1 to 4-5, 1.00 w / v% of sucrose (manufactured by Wako Pure Chemical Industries, Ltd.), carbon dioxide gas-containing water, and the same commercially available beer as the reference example No. 1 in Table 3 using The samples according to 4-1 to 4-5 were prepared. In addition, 1/10 volume of the said commercial beer was included in the total volume of each sample (10% of the total volume of the sample was made into the commercial beer). Further, as in the reference example, the gas pressure of the sample was about 0.235 MPa.

No. All of the samples according to 4-1 to 4-5 contain commercial beer with an alcohol content of 5% so as to be 10% of the total volume of the sample. .5% is included. Also, no. Each sample according to 4-1 to 4-5 should contain 10% of the total volume of the sample, which is a commercial beer containing 100% malt, 100 mg of purine, and 4 g / 100 cm ³ of extract. Therefore, the malt usage ratio is 10%, the purine content is 1.1 mg / 100 mL, and the extract content is 0.40 g / 100 cm ³ .

  About each prepared sample, five panel of well trained specialists gave alcohol feeling (quality), alcohol feeling (quantity) according to the evaluation criteria explained in the reference example and five points of evaluation of 1 to 5 points on comprehensive evaluation Independent score was given. In Table 4, No. While showing the alcohol content number of the sample concerning 4-1 to 4-5, and content of sucrose, evaluation of alcohol feeling (quality), alcohol feeling (amount), and comprehensive evaluation is shown. The value of each evaluation item is the average of the points evaluated by each panel.

  As shown in Table 4, no. Since the samples according to 4-1 to 4-5 contained the sweetener, it was confirmed that the alcohol feeling (quality) was improved. In particular, no. The sample which concerns on 4-2 to 4-5, and No. As apparent from comparison with the samples according to 1-2 to 1-5, when the alcohol content is 3.0% or more (the alcohol content of the drinking alcohol is 2.5% or more), the alcohol feeling (quality) is The effect of improvement was clearly confirmed.

S1 pre-fermentation process S2 fermentation process S3 post-fermentation process

Claims (16)

Contains barley extract and drinking alcohol,
While the content of purine is 1.1 mg / 100 mL or less, the alcohol content is 2 to 9%,
Contains 0.10 to 1.00 w / v% of sweetener in terms of sucrose ,
The beer-taste beverage , wherein the sweetener is sucrose or fructose . Contains barley extract and drinking alcohol,
The said barley-derived extract content is 0.40 g / 100 cm ³ or less, and the alcohol content is 2 to 9%,
Contains 0.10 to 1.00 w / v% of sweetener in terms of sucrose ,
The beer-taste beverage , wherein the sweetener is sucrose or fructose .   The beer-taste beverage according to claim 1 or 2, wherein the sweetener contains 0.20 to 1.00 w / v% in terms of sucrose.   The beer-taste beverage according to any one of claims 1 to 3, wherein the sweetener contains 0.20 to 0.50 w / v% in terms of sucrose. The beer-taste beverage according to any one of claims 1 to 4 , wherein a usage ratio of wheat is 10% or less. The beer-taste beverage according to any one of claims 1 to 5 , which is effervescent. The beer taste beverage according to any one of claims 1 to 6 , characterized in that it contains a drinking alcohol having an alcohol content of 2.5% or more. The beer-taste beverage according to any one of claims 1 to 7 , wherein the drinking alcohol is one or a combination of two or more of distilled spirits. A method for producing a beer-taste beverage, comprising:
A pre-fermentation step prior to alcohol fermentation;
A fermentation process for performing alcohol fermentation,
Post-fermentation step after performing alcohol fermentation,
In at least one of the pre-fermentation step, the fermentation step, and the post-fermentation step,
The drinking alcohol is contained so that the alcohol content in the final product is 2 to 9%, the wheat-derived material is contained so that the content of purine is 1.1 mg / 100 mL or less, and the content of sweetener is A sweetener is included so as to be 0.10 to 1.00 w / v% in terms of sucrose ,
The method for producing a beer-taste beverage, wherein the sweetener is sucrose or fructose . A method for producing a beer-taste beverage, comprising:
A pre-fermentation step prior to alcohol fermentation;
A fermentation process for performing alcohol fermentation,
Post-fermentation step after performing alcohol fermentation,
In at least one of the pre-fermentation step, the fermentation step, and the post-fermentation step,
Drinking alcohol is included so that the alcohol content in the final product is 2 to 9%, and barley-derived material is included so that the extract derived from wheat is 0.40 g / 100 cm ³ or less, and the content of sweetener Contain a sweetener so that it is 0.10 to 1.00 w / v% in terms of sucrose ,
The method for producing a beer-taste beverage, wherein the sweetener is sucrose or fructose . The method for producing a beer-taste beverage according to claim 9 or 10 , wherein a content of the sweetener is 0.20 to 1.00 w / v% in terms of sucrose. The method for producing a beer-taste beverage according to any one of claims 9 to 11 , wherein the content of the sweetener is 0.20 to 0.50 w / v% in terms of sucrose. . The method for producing a beer-taste beverage according to any one of claims 9 to 12 , wherein a usage ratio of wheat is 10% or less. The method for producing a beer-taste beverage according to any one of claims 9 to 13 , wherein the beer-taste beverage is foamable. The method for producing a beer-taste beverage according to any one of claims 9 to 14 , wherein the beer-taste beverage contains a drinking alcohol having an alcohol content of 2.5% or more. The method for producing a beer-taste beverage according to any one of claims 9 to 15 , wherein the drinking alcohol is one or a combination of two or more of distilled spirits.

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