JP7018480B2 - Beer-taste beverages and methods for manufacturing beer-taste beverages - Google Patents

Description

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

In a situation of increasing health consciousness, non-sweet beverages tend to be preferred as beverages for meals. For example, in a beer-taste beverage including an alcoholic beer-taste beverage and a non-alcoholic beer-taste beverage, which is one of the non-sweetening beverages, grains such as malt and hops are generally used as main raw materials. By using hops as a raw material, it is possible to produce beer-taste beverages to which the bitterness and aroma peculiar to hops are imparted.
However, the bitterness derived from hops is said to be one of the causes of young people's departure from beer, and beer-taste beverages that limit the amount of hops used are required. On the other hand, if the amount of hops used is limited to a certain amount or less in order to suppress the bitterness derived from hops, the bitterness peculiar to hops disappears, the flavor becomes less harsh, and the sweetness becomes easier to feel. (Japanese Patent Laid-Open No. 2017-6077 (Patent Document 1)).

JP-A-2017-6077

Therefore, it is required to provide a beer-taste beverage having a beer-taste-like taste and an excellent flavor without using hops as a raw material.

The present invention has a beer taste in which the content of iso-alpha acid is 0.1 mass ppm or less, the content of sugar is 2.0 g / 100 mL or less, and the dietary fiber is 3.5 g / 100 mL or less. Serve beverages.

The present invention includes the following aspects of the invention.
[1]
A beer-taste beverage containing 0.1% by mass or less of iso-alpha acid, 2.0 g / 100 mL or less of sugar, and 3.5 g / 100 mL or less of dietary fiber.
[2]
The beer-taste beverage according to [1], which contains 0.3 to 3.5 g / 100 mL of dietary fiber.
[3]
The beer-taste beverage [4] according to [1] or [2], wherein the original extract is 5 to 20 w / w%.
The beer-taste beverage according to any one of [1] to [3], wherein the malt ratio is 15 to 100%.
[5]
The beer-taste beverage according to any one of [1] to [4], wherein the total amount of polyphenols is 10 to 160 mass ppm.
[6]
The beer-taste beverage according to any one of [1] to [5], which is a fermented beer-taste beverage.
[7]
The method for producing a beer-taste beverage according to any one of [1] to [6].
A method for producing a beer-taste beverage, which comprises a step of adding yeast to a raw material containing water and malt to perform alcoholic fermentation.
[8]
The method for producing a beer-taste beverage according to [7], which does not include a step of blending hops.

According to a preferred embodiment of the present invention, a low-carbohydrate beer-taste beverage having a beer-taste-like taste and having an excellent flavor is provided without using hops as a raw material.

1. 1. Beer-taste beverage The beer-taste beverage of the present invention has an iso-alpha acid content of 0.1% by mass or less, a sugar content of 2.0 g / 100 mL or less, and dietary fiber of 3.5 g / 100 mL. It is a beer-taste beverage contained below.

In the present specification, the "beer-taste beverage" is not particularly limited as long as it is a beverage exhibiting the flavor of beer. The types of beer-taste beverages include, for example, alcohol-containing beer-taste beverages, non-alcoholic beer-taste beverages having an alcohol content of less than 1 (v / v)%, and the like. That is, the beer-taste beverage of the present specification includes any carbonated beverage having a beer flavor, unless otherwise specified. Therefore, it is not limited to beverages produced by adding yeast to wheat juice and fermenting, but is not limited to esters, higher alcohols (for example, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate), 4 -Includes carbonated beverages to which beer fragrances including vinyl guayacol, linalol, etc. have been added.
The beer-taste beverage of the present invention may be a malt-based beer-taste beverage that uses malt as a raw material, or a malt-free beer-taste beverage that does not use malt, but a malt-based beer-taste beverage is preferable. Beer-taste beverages using barley malt are more preferred.
The beer-taste beverage of the present invention includes a fermented beer-taste beverage obtained through a fermentation step and a non-fermented beer-taste beverage obtained without a fermentation step, but a fermented beer-taste beverage is preferable, and a fermented malt beer-taste beverage is preferred. Alternatively, fermented barley malt beer-taste beverages are more preferred.
Further, the beer-taste beverage of the present invention is preferably a distilled liquor-containing beer-taste beverage containing distilled liquor such as spirits, whiskey, and shochu, and among them, the spirits-containing beer-taste beverage is more preferable.

The beer-taste beverage of the present invention has an iso-alpha acid content of 0.1 mass ppm or less. The content of iso-alpha acid in the beverage of the present invention may be 0 mass ppm. By setting the content of iso-alpha acid to 0.1% by mass or less, it is possible to provide a beverage preferred by consumers who do not like bitterness.
A beer-taste beverage having an iso-alpha acid content of 0.1% by mass or less can be produced by positively adding neither hops nor components derived from hops as raw materials during production.

Whether or not hops and hop-derived ingredients are actively added as raw materials for beer-taste beverages depends on the Liquor Tax Law, Food Labeling Law, Food Sanitation Law, JAS Law, Freebie Labeling Law, Health Promotion Law, or It can also be confirmed from the raw material labeling set by the rules and voluntary standards set by industry groups. For example, when a beer-taste beverage contains hops and ingredients derived from hops, it is described as "hop" in the raw material name of the raw material display. On the other hand, in a beer-taste beverage that "substantially contains no ingredients derived from hops", "hop" is not written in the raw material name on the raw material label.

The beer-taste beverage of the present invention has an iso-alpha acid content of 0.1 mass ppm or less, and the bitterness is suppressed. In general, when the content of iso-alpha acid is low, the sweetness tends to be felt easily and the feeling of harshness tends to disappear.
Therefore, by lowering the sugar content, the sweetness can be suppressed, but the drinkability of the beverage is lowered. Therefore, in a beer-taste beverage having an iso-alpha acid content of 0.1% by mass or less and a sugar content of 2.0 g / 100 mL or less, dietary fiber is contained in 3.5 g / 100 mL or less. , It is possible to provide a beer-taste beverage that has a good taste while suppressing sweetness.

The bitterness value of the beer-taste beverage of the present invention is not limited, but is preferably 5 BU or less, more preferably 3 BU or less, still more preferably 2 BU or less, and particularly preferably 1 BU or less. It can be adjusted by adjusting the amount of hop-derived components such as hops or hop extracts.
Here, the "bitter taste value" is an index of bitterness given by a hop-derived component containing isohumulone as a main component. The bitterness value is described in "8.15 Bitterness Value" of "Revised BCOJ Beer Analysis Method 1998 Revised (Edit: Beer Brewing Association International Technical Committee (Analysis Committee), Publisher: Brewing Society of Japan)". It can be measured by the measurement method.

The sugar content of the beer-taste beverage of the present invention is 2.0 g / 100 mL or less. The beer-taste beverage of the present invention has an iso-alpha acid content of 0.1% by mass or less, and since the bitterness is suppressed, the sweetness is easily felt and the feeling of harshness tends to disappear. Therefore, the sweetness can be suppressed by lowering the sugar content.
The sugar content of the beer-taste beverage of the present invention is 2.0 g / 100 mL or less, but 1.8 g / 100 mL or less, 1.5 g / 100 mL or less, 1.2 g / 100 mL or less, 1.0 g / 100 mL or less. , 0.7 g / 100 mL or less, or 0.5 g / 100 mL or less. The sugar content is not particularly limited to the lower limit, but may be 0.1 g / 100 mL or more, 0.2 g / 100 mL or more, or 0.3 g / 100 mL or more.
The sugar content in a beer-taste beverage can be adjusted by adjusting the composition of raw materials or adjusting known production conditions. For example, by adding an external enzyme during the saccharification process or activating the action of the enzyme contained in the grain, the carbon source extracted from the grain raw material such as malt is decomposed into sugar that can be assimilated by yeast and is being fermented. A method of reducing carbohydrates by assimilating into yeast, a method of reducing carbohydrates by increasing the assimilation by yeast using liquid sugar containing a large amount of carbohydrates assimilated by yeast, and a method of reducing carbohydrates by dilution. The sugar concentration can be adjusted by a method of lowering the concentration or the like.
In the present specification, the measurement of the sugar content is calculated by excluding the amount of water, protein, lipid, ash and dietary fiber from the mass of the sample (Nutrition Labeling Standard (December 16, 2009, Consumer Affairs Agency). It can be done in accordance with Notification No. 9 Partial Amendment)).

The dietary fiber in the present invention is an indigestible component contained in food that is difficult to be digested by human digestive enzymes, and water-soluble dietary fiber can be preferably used. Examples of the dietary fiber that can be used in the present invention include indigestible dextrin, polydextrose, guar gum decomposition product, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan and the like. The dietary fiber is preferably one or more selected from the group consisting of indigestible dextrin, polydextrose, guar gum decomposition product, pectin, glucomannan, alginic acid, laminarin, fucoidin and carrageenan, and more preferably. , One or more selected from the group consisting of indigestible dextrin and polydextrose. As the dietary fiber used in the present invention, a commercially available dietary fiber can be obtained and used, or a dietary fiber produced according to a known method may be used.

In the present invention, the term "indigestible dextrin" refers to roasted dextrin obtained by acidifying and / or heating plant-derived starch such as corn, wheat, rice, beans, potatoes, and tapioca, as required. A water-soluble dietary fiber that has been treated with α-amylase and / or glucoamylase and then desalted and decolorized as necessary, and has indigestible characteristics. This indigestible dextrin can be obtained, for example, by adding a small amount of hydrochloric acid to starch, heating it, and treating it with an enzyme. Dextrin containing an indigestible component measured by a high-speed liquid chromatograph method (enzyme-HPLC method), which is a method for analyzing dietary fiber, preferably dextrin containing 85 to 95% by mass of the indigestible component. In the present invention, the reduced product produced by hydrogenation is also included in the indigestible dextrin.

In the present invention, "polydextrose" is obtained by heat-treating glucose, sorbitol and citric acid under reduced pressure, and the main component is a polymer mainly composed of β-1,6 bonds of glucose. It preferably contains 90% by mass or more of this polymer. In the present invention, the reduced product produced by hydrogenation is also contained in polydextrose.

In the present invention, the "guar gum decomposition product" is obtained by partially hydrolyzing guar gum, which is a polysaccharide derived from guar beans, with an enzyme, and the basic structure is D-mannose as the main chain and D-galactose as the main chain. It has a structure that is a side chain.

The beer-taste beverage of the present invention contains dietary fiber in an amount of 3.5 g / 100 mL or less, and the content of dietary fiber is preferably 3.3 g / 100 mL or less, more preferably 3.0 g / 100 mL or less. The content of dietary fiber is 2.7 g / 100 mL or less, 2.5 g / 100 mL or less, 2.4 g / 100 mL or less, 2.3 g / 100 mL or less, 2.2 g / 100 mL or less, or 2.0 g / 100 mL. It may be as follows.
The content of dietary fiber in the beer-taste beverage of the present invention is not particularly limited to the lower limit, but is preferably 0.2 g / 100 mL or more, more preferably 0.4 g / 100 mL or more, still more preferably 0.6 g / 100 mL or more. , 0.7 g / 100 mL or more is particularly preferable. The content of dietary fiber may be 0.8 g / 100 mL or more, 0.9 g / 100 mL or more, 1.0 g / 100 mL or more, or 1.1 g / 100 mL or more.
By making the beverage containing a certain amount of dietary fiber in this way, the beer-taste beverage of the present invention has a drinkability while suppressing the sweetness even though the content of iso-alpha acid is 0.1% by mass or less. Can provide beer-taste beverages.
The content of dietary fiber can be measured by the method described in the Attachment Nutrition Labeling Standards (March 30, 2015, Food Labeling Table No. 139).

Whether or not dietary fiber is added as a raw material for beer-taste beverages is determined by the Liquor Tax Law, Food Labeling Law, Food Sanitation Law, JAS Law, Freebie Labeling Law, Health Promotion Law, or the rules and voluntary rules established by industry groups. It can also be confirmed from the raw material label specified by the standards. For example, when a beer-taste beverage contains dietary fiber, "dietary fiber" is indicated on the nutrition facts label. In addition, when dietary fiber is contained in beer-taste beverages, it is written as "dietary fiber" in the raw material name of the raw material label, and in beer-taste beverages "substantially free of dietary fiber", the raw material of the raw material label is displayed. The name does not say "dietary fiber".

If the original extract of the beer-taste beverage is too high, the taste of the beer-taste beverage may be impaired and a grain-like aroma may be strongly felt. Therefore, the original extract of the beer-taste beverage of the present invention is preferably 20.0 (w / w)% or less, more preferably 19.0 (w / w)% or less, and 18.0 (w / w)% or less. More preferably, 17.0 (w / w)% or less is even more preferable, 16.0 (w / w)% or less is even more preferable, and 15.0 (w / w)% or less is even more preferable. 0 (w / w)% or less is particularly preferable.
In addition, if the original extract of the beer-taste beverage is too low, it may feel watery and it may be difficult to feel the umami of the beer-taste beverage. Therefore, the original extract of the beer-taste beverage of the present invention is preferably 5.0 (w / w)% or more, more preferably 6.0 (w / w)% or more, and 7.0 (w / w)% or more. More preferably, 7.5 (w / w)% or more is even more preferable, 8.0 (w / w)% or more is even more preferable, and 8.5 (w / w)% or more is particularly preferable.

In the present specification, the original extract is synonymous with the raw wort extract. The original extract is revised by the BCOJ Beer Analysis Method 2013. Can be calculated. The alcohol required for the calculation is the "8.3.6 alcoholizer method" of the same book, the authentic (sex) extract is the method described in 0014, and the appearance (pseudo) extract is the "8.1.4 alcoholizer method" of the same book. , And can be calculated from the extract table described in "7.2 Extract". The appearance (pseudo) extract is synonymous with the extract in the above-mentioned extract table.

In the case of a fermented beverage, the original extract of the beer-taste beverage of the present invention can be adjusted by changing the composition of raw materials, charging conditions, yeast species, fermentation conditions and the like. In addition, the intrinsic extract value of the beer-taste beverage, which is a non-fermented beverage, can be adjusted by changing the raw material composition.

The total amount of polyphenols affects the response to drinking, the thickness of the taste, the taste, and the like. By setting the total amount of polyphenols to 10% by mass or more, it is possible to respond to drinking and improve the thickness and taste of the taste. From the viewpoint of further improving these, the total amount of polyphenol is preferably 20% by mass or more, more preferably 25% by mass or more, more preferably 30% by mass or more, more preferably 35% by mass or more, and more preferably 40% by mass or more. , 45 mass ppm or more is more preferable.
On the other hand, if the total amount of polyphenols is too large, the turbidity stability of the beverage is lowered and the mouth becomes heavy. Therefore, the total amount of polyphenol in the beverage of the present invention is preferably 160 mass ppm or less, more preferably 150 mass ppm or less, more preferably 140 mass ppm or less, further preferably 130 mass ppm or less, still more preferably 120 mass ppm or less. , 110 mass ppm or less is particularly preferable.
The total amount of polyphenols in the beer-taste beverage of the present invention can be controlled by adjusting the amount of raw materials having a high polyphenol content, such as barley malt and malt husk (grain bark). Specifically, the total amount of polyphenols can be increased by increasing the amount of raw materials such as malt having a high polyphenol content.

The total amount of polyphenols in the beer-taste beverage of the present invention is described in, for example, 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 beer-taste beverage of the present invention includes a non-alcoholic beer-taste beverage. The alcohol content of the beer-taste beverage of the present invention is not limited, and is preferably 0 to 20 (v / v)%, more preferably 1 to 15 (v / v)%, and even more preferably 2 to 12 (v / v). %, More preferably 3 to 10 (v / v)%, and particularly preferably 4 to 9 (v / v)%.
In this specification, the alcohol content is expressed as a volume / volume-based percentage (v / v%). In addition, the alcohol content of the beverage can be measured by a vibrating densitometer.

Further, the beer-taste beverage according to one aspect of the present invention may contain spirits derived from grains, for example, may contain spirits as an alcohol component.
In the present specification, spirits are obtained by using grains such as wheat, rice, buckwheat, and corn as raw materials, saccharifying them with malt or, if necessary, using an enzyme agent, fermenting them with yeast, and then further distilling them. Means liquor. As the grain that is the raw material of spirits, wheat is preferable.

The color of the beer-taste beverage of one aspect of the present invention is not particularly limited, but may be amber or golden like ordinary beer, black like black beer, or colorless and transparent, or a coloring agent. Etc. may be added to give a desired color. The color of the beer-taste beverage can be discriminated with the naked eye, but it may be defined by the total light transmittance, the chromaticity, or the like.

The pH of the beer-taste beverage according to one aspect of the present invention is not particularly limited, but is preferably 2.0 to 4.6, more preferably 2.5 to 4.5, and even more preferably 3.0 to 3.0. It is 4.2, and particularly preferably 3.2 to 4.0. Since the beer-taste beverage of the present invention contains 0.1% by mass or less of iso-alpha acid having a bacteriostatic effect, there is a risk that microorganisms are generated and proliferate. Therefore, in order to suppress the generation and growth of microorganisms, the pH of the beer-taste beverage is preferably 4.5 or less, more preferably 4.0 or less. Further, if the pH of the beer-taste beverage of the present invention is 2.0 or more, the flavor of the beverage is likely to be improved.
The pH of the beer-taste beverage containing alcohol is preferably 3.0 to 4.5, more preferably 3.0 to 4.0, and particularly preferably 3.2 to 3.8. The pH of the non-alcoholic beer-taste beverage is preferably less than 4.0, more preferably 3.8 or less.

The beer-taste beverage of one aspect of the present invention is suitable for the container-packing aspect. Examples of the container include bottles, PET bottles, cans, or barrels, but cans, bottles, and PET bottles are preferable from the viewpoint of being particularly easy to carry.
When using colorless and transparent bottles and PET bottles, they are exposed to sunlight and fluorescent light, unlike the case of ordinary cans and colored bottles. However, since the beer-taste beverage of one aspect of the present invention does not substantially contain a component derived from hops, the generation of sunlight odor due to sunlight irradiation is suppressed. Therefore, the beer-taste beverage of one aspect of the present invention can also be filled in such a colorless and transparent bottle or a PET bottle.

Any added raw materials such as grains and sweeteners that can be used in the production of the beer-taste beverage of the present invention will be described in detail in "1.1 Raw Materials".

1.1 Raw materials The raw materials for the beer-taste beverage according to the present invention are not particularly limited, but the main raw materials for the beer-taste beverage according to the preferred embodiment are malt-derived components such as malt containing nitrogen, polyphenols and the like, and water. .. In order to reduce the content of iso-alpha acid to 0.1% by mass or less, it is preferable to use substantially no hops. In addition, sweeteners, bitterness agents or bitterness-imparting agents, antioxidants, flavors, acidulants and the like may be used.

Malt refers to seeds of barley, wheat, rye, oats, oats, adlay, pearl barley, etc. that are germinated, dried, and rooted. May be. In the present invention, barley malt is preferably used. Barley malt is one of the most commonly used malts as a raw material for beer-taste beverages. There are various types of barley such as two-row barley and six-row barley, but any of them may be used. Further, in addition to normal malt, colored malt and the like can also be used. When using colored malt, different types of colored malt may be used in appropriate combinations, or one type of colored malt may be used.

Further, grains other than malt, protein, yeast extract, sugar solution and the like may be used together with malt. Such grains include, for example, wheat that does not correspond to malt (barley, wheat, rye, crow wheat, oat, adlay, starch, etc.), rice (white rice, brown rice, etc.), corn, corn, potatoes, etc. , Beans (soybeans, oats, etc.), buckwheat, sorghum, oats, hie, starch obtained from them, extracts (extracts) thereof and the like. Examples of the protein include soybean protein, pea protein, yeast extract, and decomposition products thereof.

In the beer-taste beverage of the present invention, a sweetener can be used within the range of sugar content of 2.0 g / 100 mL or less. Examples of sweeteners include commercially available saccharified liquids obtained by decomposing grain-derived starch with acid or enzyme, commercially available sugars such as starch syrup, sugars of trisaccharides or higher, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. Can be mentioned.
The form of these saccharides may be a liquid such as a solution or a solid such as a powder.
Further, there are no particular restrictions on the type of starch raw material grain, the method for purifying starch, and the treatment conditions such as hydrolysis with enzymes or acids. For example, a saccharide having an increased proportion of maltose may be used by appropriately setting the conditions for hydrolysis with an enzyme or acid. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions thereof (sugar solution) can also be used.
Examples of the artificial sweetener include aspartame, acesulfame potassium (acesulfame K), sucralose, neotame and the like.

As bitterness agents or bitterness-imparting agents, rosemary, reishi, hime scent, sage, sage, maze scent, mannentake, laurel, quasin, citrus extract, nigaki extract, coffee extract, tea extract, bitter gourd extract. Examples thereof include rosemary extract, kidachi aloe extract, mannen wax extract, reishi extract, laurel extract, sage extract, caraway extract, naringin, caffeine, absintin, nigayomogi and nigayomogi extract.

The antioxidant is not particularly limited, and those used as antioxidants in ordinary beer and low-malt beer can be used, and examples thereof include ascorbic acid, erythorbic acid, and catechin.

The fragrance is not particularly limited, and a general fragrance can be used. The flavoring is used for flavoring and contains brewing components and the like generated by fermentation. Specific examples of fragrances suitable for beer-taste beverages include esters, higher alcohols (for example, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate), 4-vinylguanol, isoamyl propionate, linalol and the like. Can be mentioned.

The acidulant is not particularly limited as long as it is a substance having an acidity, and is, for example, tartrate acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconodeltalactone or theirs. Salt is mentioned. Among these acidulants, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid or salts thereof are preferable, and phosphoric acid, citric acid, lactic acid, acetic acid or salts thereof are more preferable. preferable.
These acidulants may be used alone or in combination of two or more.

1.2 Carbon dioxide gas The non-sweet beverage according to one aspect of the present invention may be a carbonated beverage. As the carbon dioxide gas contained in the beer-taste beverage of the carbonated drink, the carbon dioxide gas contained in the raw material may be used, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas.
Since the beer-taste beverage of one aspect of the present invention undergoes alcoholic fermentation, the carbon dioxide gas generated in this fermentation step can be used as it is, but the amount of carbon dioxide gas is adjusted by appropriately adding carbonated water and carbonated water. May be good.

The amount of carbon dioxide gas contained in the beer-taste beverage of one aspect of the present invention is represented by the carbon dioxide gas pressure of the beverage, but this is not particularly limited as long as the effect of the present invention is not impaired. Typically, the upper limit of the carbon dioxide pressure of the beverage is 5.0 kg / cm ² , 4.5 kg / cm ² , or 4.0 kg / cm ² , and the lower limit is 0.20 kg / cm ² , 0.50 kg /. It is cm ² or 1.0 kg / cm ² , and any of these upper and lower limits may be combined. For example, the carbon dioxide gas pressure of the beverage is 0.20 kg / cm ² or more and 5.0 kg / cm ² or less, 0.50 kg / cm ² or more and 4.5 kg / cm ² or less, or 1.0 kg / cm ² or more. It may be 0 kg / cm ² or less.
As used herein, the gas pressure means the gas pressure in the container, except for special cases.
The pressure is measured by a method well known to those skilled in the art. It can be measured by using a method of swinging and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

1.3 Other Additives In the beer-taste beverage of one aspect of the present invention, various additives may be added, if necessary, as long as the effects of the present invention are not impaired.
Examples of such additives include preservatives, colorants, foam-forming agents, fermentation accelerators, yeast extracts, protein-based substances such as peptide-containing substances, and seasonings such as amino acids.
The compound used as a preservative is not particularly limited, but at least one compound selected from the group consisting of benzoic acid, benzoates, benzoic acid esters and dimethyl dicarbonate is preferable. These compounds may be used alone or in combination of two or more. Specific examples of the combination include benzoic acid, benzoates, or a combination of benzoic acid ester and dimethyl dicarbonate. Examples of benzoates include sodium benzoate and the like, and examples of benzoic acid esters include propyl paraoxybenzoate and butyl paraoxybenzoate. In addition, as a commercially available preservative, strong sample leather (manufactured by Saneigen Co., Ltd .; a mixture of sodium benzoate and butyl benzoate) is also often used.

1.4 Packaged Beverage The beer-taste beverage according to one aspect of the present invention may be a packaged beverage packed in a container. A container of any form and material may be used for the packaged beverage, and examples of the container include bottles, cans, barrels, and PET bottles, but from the viewpoint of being particularly easy to carry, cans and cans. Bottles and PET bottles are preferred.

2. 2. How to make beer-taste beverages
2.1 Method for producing fermented beer-taste beverage The method for producing a fermented beer-taste beverage according to one aspect of the present invention is not particularly limited, but a step (1) of adding yeast to a raw material containing water and malt to perform alcohol fermentation. It may have a step (2) of blending one or more raw materials that can be assimilated by yeast and a step (3) of adjusting the content of dietary fiber.
-Step (1): A step of adding yeast to raw materials including water and malt to perform alcoholic fermentation.
-Step (2): A step of blending one or more raw materials that can be assimilated by yeast.
-Step (3): A step of adjusting the content of dietary fiber.

The order of the above steps (1) to (3) is not particularly limited, but as step (2), a raw material that can be assimilated by yeast is blended with water and malt to prepare a raw material before fermentation, and then the raw material is prepared. As the step (1), it is preferable to carry out alcoholic fermentation on the raw materials including the raw materials that can be assimilated by yeast. This makes it possible to suppress the generation of a large amount of bubbles during alcoholic fermentation.
Similarly, in the step (3), the order in which each step is performed is not particularly limited. For example, the adjustment of the dietary fiber content performed in the step (3) is the raw material after fermentation after the step (1). However, it is preferable that the step (3) is performed last. Specifically, a non-sweetening base beverage is produced based on a step other than the step (3) (for example, steps (1) and (2)), and the base beverage is made of dietary fiber based on the step (3). It is preferable to adjust the content.
Since the beer-taste beverage of the present invention contains an iso-alpha acid of 0.1% by mass or less, if a certain amount or more of yeast is contained, the flavor is likely to be adversely affected. Therefore, in the production method of the present invention, it is preferable to remove yeast by a filtration step. The order of the filtration steps is not particularly limited, but it is preferably performed after the step (3).
Further, the production method of the present invention preferably does not include a step of blending hops, but a beverage obtained without using hops having a bacteriostatic effect has a risk of developing and multiplying microorganisms. Therefore, the production method of the present invention preferably has a sterilization step in order to suppress the generation and proliferation of microorganisms. The order of the sterilization steps is not particularly limited, but it is preferably performed after the step (3). The sterilization step is preferably carried out by heating.

It is preferable that the method for producing a beer-taste beverage according to one aspect of the present invention does not include a step of blending hops. Even if the production method of the present invention does not include the step of blending hops, it does not exclude the aspect of unavoidably mixing.

Further, in the present specification, the "malt ratio" means the ratio of the malt mass to the mass of all raw materials excluding brewing water. In this specification, the malt ratio means a value calculated in accordance with the Liquor Tax Law and the Circular on Interpretation of Liquor Administration Related Laws, etc. on April 1, 2018.
The malt ratio of the present invention is not particularly limited and may be 15% or more, 20% or more, 30% or more, or 40% or more, and 100% or less, 95% or less, 85% or less, 75% or less, Alternatively, it may be 65% or less.
By setting the malt ratio within the above range, a beer-taste beverage having a better flavor can be produced.

When suppressing the ratio of malt, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of carbon sources of raw materials that yeast can assimilate include monosaccharides, disaccharides, trisaccharides, and their sugar solutions, and as nitrogen sources, yeast extract, soybean protein, corn protein, soybean, yeast extract, pea, etc. Examples include wheat malt, ungerminated grains, and decomposition products thereof. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, adlay, enwheat, soybeans, corn, and pea. In the beer-taste beverage of the present invention, it is preferable to use a sugar solution as a raw material other than malt in order to suppress the generation of a large amount of foam in the fermentation step.

<Process (1)>
Step (1) is a step of adding yeast to a raw material containing water and malt to perform alcoholic fermentation.
As a method for preparing raw materials, the raw materials are put into a charging kettle or a charging tank, enzymes such as amylase are added as necessary, gelatinization and saccharification are performed, the mixture is filtered and boiled, and coagulated protein is used in a clarification tank. Remove solids such as. After that, yeast can be further added and fermented, the yeast can be removed by a filter or the like, and if necessary, additives such as water, a fragrance, an acidulant, and a pigment can be added to prepare a raw material.
The antioxidant, bitterness-imparting agent, flavor, acidulant, pigment and the like may be added in a predetermined amount after the fermentation step, but may be added at any time during the manufacturing process including the gelatinization / saccharification step. Also, the timing of addition is not limited.

The yeast used in this step can be appropriately selected in consideration of the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc., and in the production of the beverage of the present invention, the top-fermented yeast is also the bottom-fermented yeast. Also, commercially available yeast such as Weihenstephan-34 strain (bottom fermenting yeast) can be used.
Yeast may be added to the raw material as a yeast suspension, or a slurry obtained by concentrating yeast by centrifugation or sedimentation may be added to the raw material. Further, after centrifugation, a substance from which the supernatant has been completely removed may be added. The amount of yeast added to the stock solution can be appropriately set, but is, for example, about 5 × 10 ⁶ cells / mL to 1 × 10 ⁸ cells / mL.

Various conditions such as the fermentation temperature and the fermentation period when performing alcoholic fermentation can be appropriately set. For example, the fermentation conditions for the production of ordinary beer and low-malt beer, 8 to 25 ° C., 5 to It may be fermented under the condition of 10 days. The temperature (increasing or decreasing temperature) or pressure of the fermentation broth may be changed during the fermentation process.

After the fermentation step, a step performed in the production of a beer-taste beverage known to those skilled in the art, such as a liquor storage step and a filtration step, may be performed.

<Process (2)>
Step (2) is a step of blending one or more raw materials that can be assimilated by yeast. The raw material that can be assimilated by yeast in the step (2) is a raw material other than malt as a nitrogen source and a carbon source, and for example, pea, corn, rice, soybean, yeast extract and the like can be used. It is also possible to use raw materials other than these. In addition, it is preferable to appropriately select these raw materials according to the taste of the drinker.

<Process (3)>
Step (3) is a step of adjusting the content of dietary fiber.
The beer-taste beverage of the present invention is preferably adjusted so that the content of dietary fiber is within the above range, and such a beverage can be produced by carrying out the step including the step (3). can. Here, if the content is suitable for the dietary fiber derived from the raw material, it is not necessary to further add the dietary fiber. On the other hand, in the step (3), an additive containing dietary fiber may be added to adjust the content of dietary fiber in the beer-taste beverage.

In the steps (2) and (3), the components to be blended in each step may be blended with the raw material before fermentation or with the raw material after fermentation. Further, it may be added at one time or may be added in a plurality of times.
In addition, raw materials and spirits that can be assimilated by yeast may be blended at the same time, and steps (2) and (3) may be performed at the same time.
Further, other additives may be added at the same time when the steps (2) and (3) are performed.

Further, steps other than steps (1) to (3) may be included. For example, the step (4) of adding spirits derived from grains may be further included. The order in which the step (4) is performed is not particularly limited, and for example, the compounding of each component performed in the step (4) may be performed on the raw material before fermentation before the step (1), and the step (1) may be performed. It may be done for the raw material after fermentation afterwards.

2.2 Method for producing a non-fermented beer-taste beverage The method for producing a non-fermented beer-taste beverage according to one aspect of the present invention is not particularly limited, but the content of isoα-acid, the content of sugar, and the content of dietary fiber are not particularly limited. Except for control, it is the same as the general method for producing non-fermented beer-taste beverages. As a specific production method, when producing a non-fermented beer-taste beverage, the content of iso-alpha acid is 0.1 mass ppm or less and the content of sugar is 2.0 g / g / by a usual method. A method of producing a stock solution of a non-fermented beer-taste beverage of 100 mL or less and adding dietary fiber so that the content of dietary fiber is 3.5 g / 100 mL or less can be mentioned.

As an example of a method for producing a stock solution of a non-fermented beer-taste beverage, first, a predetermined amount of wort, a sweet substance, a flavor, and other ingredients are mixed to prepare a formulation. Next, a predetermined amount of drinking water is added to the formulation to prepare a primary raw material solution. After boiling the primary raw material liquid, alcoholic beverages are added, and carbonated water is added by the carbonation step.
The liquor to be added is not particularly limited, but for example, spirits such as raw material alcohol, shochu, awamori, whiskey, brandy, vodka, rum, tequila, and gin can be used.

If necessary, the precipitate can be separated and removed by filtration, centrifugation or the like at each stage. Further, carbonated water may be added after the raw material liquid is prepared in a concentrated state. By using a normal soft drink manufacturing process, it is possible to easily prepare non-fermented beverages without having a fermentation facility.

It is more desirable to remove the precipitate before the carbonation step or the carbonated water addition step because the causative substances of sediment and unpleasant taste can be removed.

The beer-taste beverage of one aspect of the present invention thus obtained is filled in a predetermined container and distributed as a product on the market.
The method for bottling beer-taste beverages is not particularly limited, and a bottling method well known to those skilled in the art can be used. By the containerging step, the beer-taste beverage of the present invention is filled and sealed in a container. A container of any form and material may be used in the container packing step, and examples of the container include the container described in "1.4 Containerized Beverage".

Hereinafter, the present invention will be described in more detail with reference to examples of beer-taste beverages as beer-taste beverages, but the present invention is not limited by these examples.

Sensory evaluation of beer-taste beverages (Examples 1 to 10, Comparative Examples 1 to 4)
After putting the crushed barley malt into a charging tank containing 120 L of warm water, the temperature was gradually raised and maintained, and the malt cake was removed by filtration. Then, the raw material liquid was put into a boiling kettle, a sugar liquid was added so that the malt ratio became the ratio shown in Table 1, and the mixture was adjusted to 100 L with warm water to obtain hot wort. The hot wort was cooled and aerated with oxygen to obtain 60 L of the pre-fermentation liquid before the addition of yeast.

The pre-fermentation liquid thus obtained is boiled and then cooled, and then beer yeast (bottom-fermented yeast) is added to the obtained fermentation mash and fermented for about 1 week, and then aged for another 1 week. Over time, the yeast was filtered off so that the total polyphenol content, sugar content, original extract, and content of the water-soluble dietary fiber, refractory dextrin, were as shown in Table 1. A beer-taste beverage was prepared by adding extract-adjusted water and indigestible dextrin.
In the manufacturing processes of Examples 1 to 10 and Comparative Examples 1 to 4, no hops were used as raw materials, these beverages did not contain hop-derived components, and the content of iso-alpha acid was 0 mass ppm. Met.

The evaluation of the obtained beer-taste beverages was carried out by six trained panelists who sampled each beverage as follows.

[Drinking like a beer-taste beverage]
Each panelist tastes a beer-taste beverage cooled to about 4 ° C, and "drinking like a beer-taste beverage" is measured in 0.1 increments in the range of 3 (maximum value) to 1 (minimum value) according to the following criteria. It was evaluated by the score of. Prior to the evaluation of "beer-taste beverage-like drinkability", samples with scores of "3", "2", and "1" were prepared in advance, and the standards were unified among the panelists.
(Drinking like a beer-taste beverage)
・ "3": Very good.
・ "2": Good.
・ "1": Bad.
Then, the calculated average value of the scores of the six panelists was used as the evaluation of "drinking like a beer-taste beverage" and is shown in Table 1. Beverages with a rating of 2.0 or higher were considered acceptable.

[Aftertaste unsuitable for beer-taste beverages]
Each panelist tastes a beer-taste beverage cooled to about 4 ° C, and the "aftertaste unsuitable for a beer-taste beverage" is 0.1 in the range of 3 (maximum value) to 1 (minimum value) according to the following criteria. It was evaluated by the score in increments. Prior to the evaluation of "aftertaste unsuitable for beer-taste beverages", samples with scores of "3", "2", and "1" were prepared in advance, and the standards were unified among the panelists. ..
(Aftertaste unsuitable for beer-taste beverages)
・ "3": I do not feel an unsuitable aftertaste as a beer-taste beverage.
-"2": Almost no aftertaste unsuitable for beer-taste beverages.
・ "1": Feels an unsuitable aftertaste as a beer-taste beverage.
Then, the calculated average value of the scores of the six panelists was used as the evaluation of "suppression of aftertaste unsuitable as a beer-taste beverage" and is shown in Table 1. The evaluation was 2.0 or higher.

[Comprehensive evaluation of beer-taste beverages]
In addition, the comprehensive evaluation was evaluated on a three-point scale according to the following criteria based on "drinking like a beer-taste beverage" and "suppression of aftertaste unsuitable as a beer-taste beverage" when each panelist tasted it.
-"○": Both the evaluations of "drinking like a beer-taste beverage" and "suppression of aftertaste unsuitable as a beer-taste beverage" are 2.5 or more.
-"△": Not applicable to "○" and "×".
-"X": Either one of the evaluations of "drinking like a beer-taste beverage" and "suppression of aftertaste unsuitable as a beer-taste beverage" is less than 2.0.

Table 1 shows the evaluation results of each beer-taste beverage. In any of the sensory evaluations in Table 1, no difference in evaluation of 2.0 or more was confirmed among the panelists.

According to Examples 1 to 5 having an iso-alpha acid content of 0% by mass and a sugar content of 2.0 g / 100 mL and the beer-taste beverages of Comparative Examples 1 and 2, Comparative Example 1 containing no indigestible dextrin. The beverage of Comparative Example 2 containing 4.00 g / 100 mL of indigestible dextrin had a strong aftertaste that was unsuitable. On the other hand, the beverages of Examples 1 to 5 containing 3.5 g / 100 mL or less of indigestible dextrin were able to achieve both a beer-taste beverage-like taste and an inappropriate aftertaste suppression.
Further, according to the beer-taste beverages of Examples 6 to 10 having an iso-alpha acid content of 0% by mass and a sugar content of 0.4 g / 100 mL and Comparative Examples 3 and 4, comparison without indigestible dextrin. The beverage of Example 3 had a low mouthfeel like a beer-taste beverage, and the beverage of Comparative Example 4 containing 4.00 g / 100 mL of indigestible dextrin had an unsuitable aftertaste. On the other hand, the beverages of Examples 6 to 10 containing an indigestible dextrin content of 3.5 g / 100 mL or less were able to achieve both a beer-taste beverage-like taste and an inappropriate aftertaste suppression.

Claims (9)

A fermented beer-taste beverage containing 0.1% by mass or less of iso-alpha acid, 2.0 g / 100 mL or less of sugar, and 3.5 g / 100 mL or less of dietary fiber. The content of iso-alpha acid is 0.1% by mass or less, the content of sugar is 2.0 g / 100 mL or less, the dietary fiber is 3.5 g / 100 mL or less, and the alcohol content is 1 to 15. A beer-taste beverage that is (v / v)%. The beer-taste beverage according to claim 2, which is a fermented beer-taste beverage. The beer-taste beverage according to any one of claims 1 to 3, which contains 0.3 to 3.5 g / 100 mL of dietary fiber. The beer-taste beverage according to any one of claims 1 to 4, wherein the original extract is 5 to 20 w / w%. The beer-taste beverage according to any one of claims 1 to 5 , wherein the malt ratio is 15 to 100%. The beer-taste beverage according to any one of claims 1 to 6 , wherein the total amount of polyphenols is 10 to 160 mass ppm. The method for producing a beer-taste beverage according to any one of claims 1 to 7 .
A method for producing a beer-taste beverage, which comprises a step of adding yeast to a raw material containing water and malt to perform alcoholic fermentation. The method for producing a beer-taste beverage according to claim 8 , which does not include a step of blending hops.