JP6978254B2 - Beverages, how to make beverages, and how to improve the quality of the bitterness of beverages - Google Patents

Description

The present invention relates to beverages, methods of producing beverages, and methods of improving the quality of bitterness of beverages.

Moderate bitterness has the effect of improving the umami of food and drink. Various methods have been proposed so far as a method for improving the bitterness of a beverage (for example, a beer-taste beverage). For example, Patent Document 1 describes that by using a residue obtained by extracting water from hops as a raw material, it is possible to obtain an effervescent alcoholic beverage having an elegant sharp bitterness, less astringency and being easy to drink. ing. Further, in Patent Document 2, as a method for producing a raw material liquid or a beverage having a qualitatively improved bitterness, a first raw material liquid containing α-acid and iso-alpha acid is contacted with a microbial cell body such as yeast. A method including producing a second raw material liquid having improved bitterness quality as compared with the first raw material liquid is described.

Japanese Unexamined Patent Publication No. 2009-77671 Japanese Unexamined Patent Publication No. 2014-68559

By the way, the amount of bitterness in the beverage becomes more perceived by increasing the content of iso-alpha acid, which is a bitterness component. On the other hand, if the content of iso-alpha acid is increased too much, there is a problem that the quality of bitterness derived from iso-alpha acid is deteriorated.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a beverage in which a large amount of bitterness is felt and the quality of bitterness is improved.

The present inventors feel a large amount of bitterness and bitterness by adding indigestible glucan to the beverage and keeping the content of isocohumlon with respect to isoα acid in the beverage within a predetermined range. We found that the quality of the drink was improved. The present invention is based on this novel finding.

That is, the present invention contains indigestible glucan and iso-alpha acid containing isokohumlon, and the content of isokohumlon is 20% by mass or more and 60% by mass or less with respect to the total amount of iso-alpha acid. Regarding beverages. Since the beverage according to the present invention contains indigestible glucan and iso-alpha acid containing isocohumron in a predetermined ratio, a large amount of bitterness is felt and the quality of bitterness is improved.

The beverage according to the present invention may have a content of indigestible glucan of 0.3 w / v% or more and 10 w / v% or less with respect to the total amount of the beverage. When the content of indigestible glucan is within this range, the quality of bitterness becomes even better.

The beverage according to the present invention may be a beer-taste beverage.

The present invention also comprises blending indigestible glucan and adjusting the content of isocohumlon in the beverage so as to be 20% by mass or more and 60% by mass or less with respect to the total amount of iso-alpha acid. The present invention relates to a method for producing a beverage, including.

The present invention is to add indigestible glucan to a beverage and adjust the content of isocohumlon in the beverage so that it is 20% by mass or more and 60% by mass or less with respect to the total amount of iso-alpha acid. It can also be regarded as a method for improving the quality of the bitterness of beverages, including.

According to the present invention, it is possible to provide a beverage in which the amount of bitterness is felt to be large and the quality of bitterness is improved, and a method for producing the beverage. Further, according to the present invention, it is possible to provide a method for improving the quality of bitterness of a beverage.

It is a graph for explaining the quality of bitterness. FIG. 1A is a graph showing the intensity of bitterness with the passage of time when the quality of bitterness is good. FIG. 1B is a graph showing the intensity of bitterness with the passage of time when the quality of bitterness is poor.

Hereinafter, embodiments for carrying out the present invention will be described in detail. The present invention is not limited to the following embodiments.

The beverage according to the present invention contains indigestible glucan and iso-alpha acid containing isokohumlon, and the content of isokohumlon is 20% by mass or more and 60% by mass or less with respect to the total amount of iso-alpha acid. ..

As used herein, the term "amount of bitterness" refers to the intensity of bitterness that is felt comprehensively, including the aftertaste. The bitterness in a beverage usually increases in intensity after being put in the mouth, peaks, then gradually decreases, and returns to the pre-drinking intensity (no bitterness is felt). That is, the amount of bitterness in the present specification means the total amount of bitterness felt immediately after the beverage is put in the mouth (drinking) until the strength of the bitterness returns to the strength before drinking.

Next, the "quality of bitterness" in the present specification will be described with reference to FIG. In the graph of FIG. 1, the vertical axis is the intensity of bitterness and the horizontal axis is time. The quality of bitterness is evaluated in terms of the mildness and spikyness of the bitterness felt. The better the quality of the bitterness, the milder it feels and the more suitable it is as a beverage. On the other hand, the poorer the quality of the bitterness, the more spiky the bitterness feels, making it unsuitable as a beverage. As shown in FIG. 1 (a), the better the quality of bitterness, the smoother the change in the intensity of bitterness with the passage of time. In this case, the bitterness becomes more mild. On the other hand, as shown in FIG. 1 (b), the worse the quality of bitterness, the more irregular the change in the intensity of bitterness with the passage of time. In this case, the bitterness becomes more spiky. That is, it can be said that FIG. 1 (a), in which the change in bitterness intensity is smooth, has better bitterness quality than FIG. 1 (b), in which the change in bitterness intensity is irregular.

As used herein, the term "indigestible glucan" means indigestible dietary fiber obtained by heat-polymerizing a starch decomposition product (preferably a starch decomposition product having a dextrose equivalent (DE) of 70 to 100). do. At this time, the raw material may contain monosaccharides other than glucose or oligosaccharides containing these monosaccharides. Examples of such indigestible glucan include Fit Fiber # 80 (registered trademark, manufactured by Nihon Shokuhin Kako Co., Ltd.) and the like.

The "indigestible glucan" in the present specification may be the indigestible glucan itself, or may be an indigestible glucan enzyme-treated product obtained by treating the indigestible glucan with a glycolytic enzyme. It may be an indigestible glucan fractionated product obtained by fractionating an indigestible glucan enzyme-treated product, and is an indigestible glucan reduced product obtained by reducing the aldehyde group at the reducing end of the indigestible glucan to a hydroxyl group. May be.

In the beverage according to the present embodiment, the content of indigestible glucan is not particularly limited, but may be, for example, 0.3 w / v% or more and 10 w / v% or less with respect to the total amount of the beverage. .. The content of the indigestible glucan may be 0.3 w / v% or more and 5.0 w / v% or less, and 0.5 w / v% or more, from the viewpoint of further improving the quality of bitterness. It may be 0 w / v% or less, 0.6 w / v% or more and 3.5 w / v% or less, or 0.7 w / v% or more and 3.0 w / v% or less. In addition, "w / v%" is synonymous with g / 100 mL.

The content of indigestible glucan can be measured based on the method described in Japan Food Research Laboratories, "Points of Ingredient Analysis for Nutrition Labeling (issued on October 20, 2007)", pp. 76-78. can.

Iso-alpha acid is an isomerized version of α-acid. Iso-alpha acid and α-acid are well known as hop-derived bitterness components. As used herein, the term "isohumulone" refers to isohumulone, isoposthumulone, isohumulone, isohumulone, isohumulone, tetrahydroisoposthumulone, tetrahydroisohumulone, tetrahydroisohumulone, tetrahydroisohumulone, tetrahydroisohumulone, and hexa. It is used to include hydroisoposthumulone, hexahydroisohumulone, hexahydroisohumulone, hexahydroisohumulone, hexahydroisohumulone and the like. Although cis and trans steric isomers are present in iso-alpha acid, they are used in the sense of including both unless otherwise specified.

The content of iso-alpha acid in the beverage may be, for example, 1 ppm or more and 30 ppm or less, 5 ppm or more and 20 ppm or less, 5 ppm or more and 15 ppm or less, or 10 ppm or more and 15 ppm or less, based on the entire beverage. In addition, in this specification, "ppm" means 10 ^-4 w / v%.

The content of isocohumlon in the beverage is 20% by mass or more and 60% by mass or less with respect to the total amount of iso-alpha acid. The content of isokohumlon (isocohumlon ratio) with respect to the total amount of iso-alpha acid is 25% by mass or more and 50% by mass or less from the viewpoint that the amount of bitterness can be felt more and the quality of bitterness is further improved. It may be 30% by mass or more and 50% by mass or less, or 40% by mass or more and 50% by mass or less.

The content of isocohumlon with respect to the total amount of iso-alpha acid can be adjusted, for example, by using hops as a raw material for beverages and selecting the hop variety to be used. The content of isocohumlon may be adjusted by adding a hop extract (extract) having an isocohumlon content within the above range with respect to the total amount of iso-alpha acid to the beverage. As the hop extract, one obtained by extracting from hops by a conventional method may be used, or a commercially available one may be used. The hop extract may be a combination of extracts from different types of hops so that the content of isocohumlon with respect to the total amount of iso-alpha acid is within the above range. The isokohumlon ratio is known to increase during the fermentation process (J. Am. Soc. Brew. Chem., 1984, 42 (4) _167-172). Therefore, when the beverage is a fermented beverage produced through a fermentation step, the isocohumlon ratio tends to increase. Further, when the beverage is a non-fermented beverage, the ratio of isocohumlon is lower than that of a fermented beverage produced using the same raw material, so that a raw material having a higher content of isocohumlon (for example, hop extract) can be used. It is preferable to select.

The content of iso-alpha acid and isokohumlon in beverages is, for example, the iso-alpha acid (HPLC method) described in the revised BCOJ beer analysis method (Beer Brewing Association, International Technical Committee [Analysis Committee] ed., 2013 supplementary revision). ) Can be measured according to the analysis method.

The bitterness value of the beverage may be 0.5 or more, 1 or more, 2 or more, 3 or more, 4 or more, 5 or more, or 10 or more. The bitterness value of the beverage may be 50 or less, 40 or less, 30 or less, 25 or less, 20 or less, or 15 or less.

The bitterness value is described in, for example, "8.15 bitterness value" of the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], revised in 2013). It can be measured by the method used.

The beverage according to the present embodiment contains additives such as flavors, bitterness agents, coloring agents, acidulants, antioxidants, salts, and foaming agents, which are usually blended in beverages, as long as the effects of the present invention are not impaired. You may. Examples of the flavor include beer flavor, malt flavor, hop flavor and the like. Examples of the bitterness agent include hop-derived bitterness substances, caffeine, gentiana extract, peptides, theobromine, naringin, wormwood extract, wormwood extract, and kina extract. Examples of the coloring agent include caramel color, gardenia pigment, fruit juice pigment, vegetable pigment, and synthetic pigment. Examples of the acidulant include citric acid, ascorbic acid, lactic acid, malic acid, phosphoric acid, succinic acid, tartaric acid, and acetic acid. Examples of the antioxidant include vitamin C, vitamin E, and polyphenols. Examples of the salts include calcium chloride, sodium chloride, potassium chloride, magnesium chloride, calcium sulfate, magnesium sulfate, sodium sulfate and sodium nitrate. Examples of the foaming agent include alginic acids (eg, alginic acid, alginate, alginate ester (eg, arginate propylene glycol ester), etc.), octenyl succinate starch (octenyl succinate starch sodium), glycerin fatty acid ester (eg, lauric acid deca). Glycerin and the like), saponin (eg, Kiraya saponin, soybean saponin and the like), soybean dietary fiber, soybean ester, soybean peptide, pea protein and the like.

The beverage according to the present embodiment may be an alcoholic beverage or a non-alcoholic beverage. The alcoholic beverage means a beverage having an alcohol concentration of 1 v / v% or more in the beverage, and the non-alcoholic beverage means a beverage having an alcohol concentration of less than 1 v / v% in the beverage. The alcoholic beverage may be, for example, one to which distilled alcohol is added, or one containing alcohol through a fermentation step. In the present specification, alcohol means ethanol unless otherwise specified.

When the beverage according to the present embodiment is an alcoholic beverage, the alcohol content of the alcoholic beverage may be, for example, 1 v / v% or more and 30 v / v% or less. Specifically, 1v / v% or more, 2v / v% or more, 2.5v / v% or more, 3v / v% or more, 3.5v / v% or more, 4v / v% or more, or 5v / v. % Or more, 25v / v% or less, 20v / v% or less, 15v / v% or less, 10v / v% or less, 9v / v% or less, 8v / v% or less, 7v / v% or less, 6v It may be / v% or less, or 5.5 v / v% or less.

When the beverage according to the present embodiment is a non-alcoholic beverage, the alcohol content of the non-alcoholic beverage may be, for example, less than 1.0 v / v%, 0.5 v / v% or less, and 0. It may be .1 v / v% or less, and may be less than 0.005 v / v% (0.00 v / v%).

The beverage according to the present embodiment may be a beer-taste beverage. As used herein, the beer-taste beverage refers to a beverage that has a beer-like taste and aroma and gives the drinker the sensation of drinking beer when drinking. The beer-taste beverage may be an alcoholic beverage or a non-alcoholic beverage. Examples of beer-taste alcoholic beverages include those classified as beer, low-malt beer, other brewed liquor, and liqueur under the Japanese Liquor Tax Law (Act No. 6 of February 28, 1945). Beer.

The beverage according to the present embodiment may be a fermented beverage or a non-fermented beverage.

The beverage according to the present embodiment may be non-effervescent or effervescent. Here, the non-effervescent means that the gas pressure at 20 ° C. is ^{less than 0.049 MPa (0.5 kg / cm 2} ), and the effervescent means that the gas pressure at 20 ° C. is 0.049 MPa (0. It means that it is 5 kg / cm ^{2) or more.} In the case of foamability, the upper limit of the gas pressure may be about ^{0.294 MPa (3.0 kg / cm 2).}

The beverage according to this embodiment can be provided in a container. The container may be a container that can be sealed, and a so-called can container / barrel container made of metal (aluminum, steel, etc.) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container, or the like can be applied. The capacity of the container is not particularly limited, and anything currently in circulation can be applied. It is preferable to use a metal container because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of time.

The beverage according to the present embodiment contains indigestible glucan, and the content of isocohumlon in the beverage is adjusted to be 20% by mass or more and 60% by mass or less with respect to the total amount of iso-alpha acid. Including that. The amount of the indigestible glucan to be blended can be appropriately set, and may be blended so as to be within the range described above, for example.

The indigestible glucan may be blended at any stage during the beverage manufacturing process. The indigestible glucan can be added, for example, to a mixing tank for mixing the raw materials of the beverage. A predetermined amount of water, alcohol, various additives and the like can be added to the mixing tank at any time before, at the same time as or after the addition of the indigestible glucan. The presence or absence of these blends and the blending amount can be appropriately set.

The content of isocohumlon in the beverage with respect to the total amount of iso-alpha acid can be adjusted, for example, by using hops as a raw material and selecting the hop variety to be used, as described above. It can also be adjusted by adding a hop extract (hop extract) to which the content of isocohumlon with respect to the total amount of iso-alpha acid is within the above range.

Hereinafter, an example of a method for producing a beverage according to the present embodiment will be described. The production method contains the above-mentioned resistant glucan and isocohumlon together with a raw material liquid such as water and carbonated water, a grain raw material such as malt, distilled alcohol (for example, spirits) and various additives as required. Includes a blending step of blending the raw material (eg, hop extract) contained in quantity into the raw material tank. The manufacturing method includes a filtration step of filtering a mixed solution in which each component is mixed, a first sterilization step of sterilizing the filtered solution filtered in the filtering step, and a sterilized filtered solution sterilized in the first sterilization step. It may further include a filling step of filling a container such as a bottle, a can, a bottle, or a PET bottle, and a second sterilization step of sterilizing the filtrate filled in the container in the filling step together with the container. The above-mentioned first and second sterilization steps may not be carried out from the viewpoint of easily maintaining the flavor of the beverage.

In the blending step, the components may be mixed while stirring with a stirrer or the like so that the components are well mixed. Further, the filtration step can be performed by a general filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of treatment speed and the like, and is applicable without limitation as long as the same treatment can be performed. The filling step may be performed in a clean room where the degree of cleanliness is maintained to the extent normally performed in the production of beverages. The second sterilization step can be performed by heating the filtrate together with the container at a predetermined temperature and a predetermined time. It is also possible to perform non-sterilization filling without performing the first sterilization step and the second sterilization step. In the case of an effervescent beverage, for example, carbonation may be performed between the first sterilization step and the filling step.

When the beverage according to the present embodiment is a beer-taste beverage, the beer-taste beverage may contain indigestible glucan at any stage of the manufacturing process of the beer-taste beverage, and isocohumlon in the beverage. It can be produced by a conventional method except that the content is adjusted to be 20% by mass or more and 60% by mass or less with respect to the total amount of iso-alpha acid. For example, the beer-taste beverage in the present embodiment is a wort obtained by mixing raw materials (for example, malt), water, enzymes, and various additives as necessary, saccharifying the raw materials, and filtering the saccharified solution. If necessary, it can be produced by a preparation step of adding hops, boiling, cooling, etc. to obtain a pre-fermentation solution, and a fermentation step of adding beer yeast to the pre-fermentation solution to ferment. Further, as a post-fermentation step after the fermentation step, filtration, heating (sterilization), addition of alcohol, dilution, carbonation and the like may be performed on the post-fermentation liquid obtained in the fermentation step.

As the hops added in the charging step, for example, dried hops, hop pellets, and hop extracts can be used. The hops may be processed hops such as low hops, hexahops, tetrahops, and isometric hop extracts. In the charging step, hops having a high cohumlon ratio (hops having a high content of cohumlon relative to the total amount of α-acid) may be added. Examples of hop varieties with a high cohumlon ratio include Cascade varieties, Brewers Gold varieties, Shinshu early varieties, Willamet varieties, Columbus varieties and the like. One type of hop may be used alone, or two or more types may be used in combination.

As the alcohol added in the post-fermentation step, for example, spirits can be used, and barley spirits are particularly preferable. In one embodiment, the beer-taste beverage may contain spirits (preferably barley spirits).

The method for producing a non-alcoholic beer-taste beverage according to the present embodiment does not have to include the fermentation step. Further, the method for producing a non-alcoholic beer-taste beverage according to the present embodiment may include shortening the fermentation period to suppress the production of alcohol in the fermentation step, and the post-fermentation liquid obtained in the fermentation step. May include removing or reducing alcohol by distilling or diluting. Further, in the method for producing a non-alcoholic beer-taste beverage according to the present embodiment, the pre-fermentation liquid (wort) obtained in the above preparation step or the post-fermentation liquid containing substantially no alcohol is filtered and heated ( It may include a step of performing sterilization), carbonation and the like.

In the beverage according to the present embodiment, a large amount of bitterness is felt and the quality of bitterness is improved. Therefore, as one embodiment of the present invention, the indigestible glucan is blended in the beverage, and the content of isocohumlon in the beverage is 20% by mass or more and 60% by mass or less with respect to the total amount of iso-alpha acid. Methods are provided for improving the quality of bitterness, including adjusting to be. The content of isocohumlon with respect to the total amount of iso-alpha acid may be in the range described above.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

(Preparation of hop extract)
Two types of hop extracts (hop extracts 1 and 2) containing iso-alpha acid and having a bitterness value of 30 or more were prepared. The hop extract 1 was prepared by adding hops of a variety (Shinshu early-maturing species) having a high content of isocohumron to the total amount of iso-alpha acid (isocohumron ratio) to water and boiling them. The hop extract 1 contained 54.3% by mass of isocohumlon with respect to the total amount of iso-alpha acid. The hop extract 2 is prepared by adding hops of a variety having a lower isocohumlon ratio to water and boiling them as compared with the hops used in the hop extract 1. The hop extract 2 contained 17.1% by mass of isocohumlon with respect to the total amount of iso-alpha acid.

The content of iso-alpha acid and isokohumlon is the analysis of iso-alpha acid (HPLC method) described in the revised BCOJ beer analysis method (Beer Sake Brewing Association, International Technical Committee [Analysis Committee] ed., 2013 supplementary revision). It was measured according to the method.

The bitterness value is described in "8.15 Bitterness Value" of the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], revised in 2013). Measured by method.

[Test Example 1: Changes in the amount and quality of bitterness due to the content of iso-alpha acid]
Hop extract 2 and beer flavor were added to carbonated water to prepare beer-taste beverages of Reference Examples 1 to 4. By adding the hop extract 2, the content of iso-alpha acid (unit: ppm) and the ratio of isocohumlon (unit: mass%) in the beer-taste beverage were adjusted to be the amounts shown in Table 1. The beer flavor was added so as to be 0.1 w / v% with respect to the total amount of beer-taste beverage. Sensory evaluation was performed on the prepared beer-taste beverages of Reference Examples 1 to 4. The isokohumlon ratio means the content of isokohumlon (unit: mass%) with respect to the total amount of iso-alpha acid. Further, "ppm" in the table ^{means 10 -4} w / v%.

Sensory evaluation was performed on "quantity of bitterness" and "quality of bitterness" by a panel of four trained people. The amount of bitterness and the quality of bitterness are evaluated on a scale of 10 (quantity of bitterness: 1 point (less) to 10 points (more), quality of bitterness: 1 point (bad) to 10 points (good)), and the average thereof. The value was used as the evaluation score. Regarding the amount of bitterness, Reference Example 1 was set to 1 and Reference Example 4 was set to 10.0, and the criteria for evaluation scores among the panels were aligned. Regarding the quality of bitterness, Reference Example 4 was set to 1.0 and Reference Example 1 was set to 4.0, and the criteria for evaluation scores among the panels were set.

As for the amount of bitterness, the higher the score, the larger the amount of bitterness and the stronger the bitterness derived from iso-alpha acid was felt as compared with the control product. As for the quality of bitterness, the higher the score, the better the quality of bitterness and the milder the bitterness felt as compared with the control product. In addition, as for the quality of bitterness, the lower the score, the worse the quality of bitterness and the stronger the spiky feeling of bitterness as compared with the control product. The results are shown in Table 1.

It was found that as the content of iso-alpha acid increased, the amount of bitterness increased, but the quality of bitterness became poor.

[Test Example 2: Effect of adding indigestible glucan]
In carbonated water, hop extract 1 and / or 2, dietary fiber (indigestible glucan (trade name: Fit Fiber # 80, manufactured by Nippon Shokuhin Kako Co., Ltd.), or indigestible dextrin (trade name: pine fiber (PF)). ), Matsutani Chemical Industry Co., Ltd.)), and beer flavor were added to prepare a beer-taste beverage. By using the hop extracts 1 and 2 in combination, the content of isocohumron in the beer-taste beverage and the content of isocohumron to the total amount of isoα acid (isocohumron ratio) are adjusted to be the amounts shown in Table 2. did. Dietary fiber was added so as to have the content shown in Table 2 with respect to the total amount of beer-taste beverage. The beer flavor was added so as to be 0.1 w / v% with respect to the total amount of beer-taste beverage. The prepared beer-taste beverage was subjected to sensory evaluation in the same manner as in Test Example 1. The results are shown in Table 2.

In beverages containing indigestible glucan, the amount of bitterness increased as the proportion of isocohumlon increased. Further, when the isokohumlon ratio is constant, the beer-taste beverage of Example 4 containing indigestible glucan has a bitter taste while maintaining the amount of bitterness as compared with the beer-taste beverage containing indigestible dextrin. The quality is better.

[Test Example 3: Effect of addition amount of indigestible glucan]
Hop extract 1 and / or 2, indigestible glucan (trade name: Fit Fiber # 80, manufactured by Nihon Shokuhin Kako Co., Ltd.), and beer flavor were added to carbonated water to prepare a beer-taste beverage. By using the hop extracts 1 and 2 in combination, the content of iso-alpha acid and the ratio of iso-cofmulon (content of iso-cof-mulon to the total amount of iso-α-acid) in the beer-taste beverage are adjusted to be the amounts shown in Table 3. did. Dietary fiber was added so as to have the content shown in Table 3 with respect to the total amount of beer-taste beverage. The beer flavor was added so as to be 0.1 w / v% with respect to the total amount of beer-taste beverage. The prepared beer-taste beverage was subjected to sensory evaluation in the same manner as in Test Example 1. The results are shown in Table 3.

It was shown that the quality of bitterness was improved when indigestible glucan was blended in an amount of 0.5 w / v% or more in a beer-taste beverage having an isokohumlon ratio of 36% (compared to Comparative Example 3).

[Test Example 4: Beer-taste alcoholic beverage]
Add hop extracts 1 and 2, refractory glucan (trade name: Fit Fiber # 80, manufactured by Nippon Shokuhin Kako Co., Ltd.), low-malt beer, spirits, and beer flavor to carbonated water, and the alcohol concentration is 5v / A v% beer-taste alcoholic beverage of Example 5 and Comparative Example 4 was prepared. By using the hop extracts 1 and 2 in combination, the content of iso-alpha acid and the ratio of isokohumlon (content of isokohumlon to the total amount of iso-alpha acid) in the beer-taste beverage are adjusted to be the amounts shown in Table 4. did. Indigestible glucan and low-malt beer were added so as to have the contents shown in Table 4 with respect to the total amount of beer-taste beverages. The beer flavor was added so as to be 0.1 w / v% with respect to the total amount of beer-taste beverage. The prepared beer-taste beverage was subjected to sensory evaluation in the same manner as in Test Example 1.

Also in the beverage of Example 10 prepared as a beer-taste alcoholic beverage, the amount of bitterness was large and the quality of bitterness was excellent (compared to Comparative Example 4).

Claims (3)

Indigestible glucan and
Contains iso-alpha acid, including isokohumlon,
The content of isocohumlon is 20% by mass or more and 60% by mass or less with respect to the total amount of iso-alpha acid.
The content of iso α acid state, and are 1ppm or 20ppm or less the entire beverage based,
The content of indigestible glucan is 0.3 w / v% or more and 10 w / v% or less with respect to the total amount of the beverage.
A beverage that is a beer-taste beverage. Add indigestible glucan to the total amount of beer-taste beverage so that it is 0.3 w / v% or more and 10 w / v% or less , and
The content of isocohumulone in beer-taste beverage, the total amount of iso-α acid, becomes 60 wt% or less than 20 wt%, the content of iso-α acid in the low-alcohol beer is, based on the total low-alcohol beer A method for producing a beer-taste beverage, which comprises adjusting the amount to 1 ppm or more and 20 ppm or less. A low-alcohol beer, relative to low-alcohol beer total amount of the indigestible glucan, be formulated to be below 0.3 w / v% or more 10w / v%, and
The total amount content of iso α acid isocohumulone in beer-taste beverage, becomes less than 20 wt% to 60 wt%, the content of iso-α acid in the low-alcohol beer is, based on the total low-alcohol beer A method for improving the bitterness quality of a beer-taste beverage, which comprises adjusting the content to be 1 ppm or more and 20 ppm or less.

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