TW201346025A - Dietary fiber-containing beer taste alcoholic beverage - Google Patents

Abstract

The present invention provides a dietary fiber-containing beer taste alcoholic beverage that ensures the flavor of the beer taste in a beer taste beverage using dietary fiber as a part of raw materials, and improves a poor aftertaste especially a sweet taste from the dietary fiber being used. The dietary fiber-containing beer taste alcoholic beverage using wheat, hops, and dietary fiber as a part of raw materials, is characterized in blending wheat spirits, specifically characterized in mixing component A and component B at alcohol content of component A: alcohol content of component B in the range of 95: 5 to 80: 20 as mixing ratio. To be as the component A, which is an alcohol-containing product containing alcohol from 0.5 to 7%, is using wheat, hops, and dietary fiber as part of raw materials and obtained by fermenting. To be as the component B, which is an alcohol-containing distillate, is obtained by distillation of an alcohol-containing material using at least wheat as a part of raw materials.

Description

Beer-flavored alcoholic beverage containing dietary fiber

The present invention relates to a beer-taste alcoholic beverage which is further reduced in sugar by using dietary fiber.

In the case of high consumer awareness, beer-flavored alcoholic beverages such as beer or sparkling wine, or new types of beer-flavored alcoholic beverages have been proposed to reduce calorie or reduce calorie, calories. Reduced or reduced sugar type beer-flavored alcoholic beverages.

As an example of the low-glucose beverage, for example, Patent Document 1 discloses that the ratio of the trisaccharide to the available sugar in the fermentation stock solution or the fermentation liquid is lowered so that the unused sugar remaining in the fermentation step does not For example, a triglyceride is mainly used, and a fermented beverage having no residual sugar sensation and having less odor from hydrogen sulfide is produced.

This method is a method for reducing the amount of residual sugar while preventing the generation of odor from hydrogen sulfide by keeping the utilization speed during fermentation fast.

Further, Patent Document 2 provides a highly palatable fermented beverage which is rich in sugar as much as possible and rich in flavor such as beer, and particularly a low-sugar and/or low-calorie beer-flavored fermented beverage. Providing a method for producing a fermented beverage by the method described in the patent document The method comprises the use of a syrup containing a large amount of a sugar component which is utilized by a fermentation step in a fermentation step, and a zein decomposing product which is a nitrogen source as a raw material, and an isoamyl acetate containing an indicator of a rich aromatic component. .

In addition, most of the low-sugar alcoholic beverages that are on the market today are manufactured by reducing the use ratio of malt and increasing the degree of fermentation in order to achieve low saccharide, but There is a problem that the taste of beer is insufficient.

In order to supplement the taste of the beer, a method of using a protein decomposition product is used. However, although a protein is added to the product to impart a characteristic flavor, there is a problem that the flavor of the beer-flavored beverage is impaired. .

In addition, recently, a low-sugar beer-flavored beverage has been proposed, which uses a dietary fiber as a raw material in order to reduce the saccharide, and a protein decomposition product is used for the purpose of supplementing the taste of beer.

The beer-flavored beverage of this kind is a low-sugar substance by using dietary fiber, but there is a poor aftertaste (sweetness) from the dietary fiber used.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent No. 4343958

[Patent Document 2] Japanese Laid-Open Patent Publication No. 2006-325561

In view of the above circumstances, the present invention has been made in an effort to provide a beer-flavored alcoholic beverage, which is a beer-flavored beverage using a dietary fiber as a raw material, ensuring a flavor as a beer flavor, and improving the dietary fiber from use. Poor aftertaste, especially sweet.

In order to solve the problem, the inventors of the present invention have found that it is possible to further blend wheat-wine liquor in a beer-flavored alcoholic beverage using wheat, hops, and dietary fiber as a raw material. The sweetness of the dietary fiber to be used is improved, and on the other hand, it has a beer-flavored drinking sensation, and a beer-flavored alcoholic beverage having a refreshing taste and a distinct taste into the throat, so as to complete the present invention.

Therefore, as a basic aspect of the present invention, (1) a beer-flavored alcoholic beverage comprising wheat, hops and dietary fiber as a raw material, characterized by blending wheat distilled liquor; more specifically, the present invention (2) A beer-flavored alcoholic beverage characterized in that: the alcohol content as the component A is used as a part of the raw material, using wheat, hops and dietary fiber, and the alcohol content obtained by fermentation is 0.5 to 7%; And the alcohol-containing distillate as component B is obtained by distilling at least a portion of the alcohol content of the raw material of wheat; as the alcohol content from A: the mixing ratio of the alcohol fraction derived from B, at 95-80: (3) The beer-flavored alcoholic beverage according to the above 2, wherein the mixed alcohol component is 1 to 10%; (4) The beer-flavored alcoholic beverage according to the above-mentioned item 2, wherein the dietary fiber as the raw material in the component A is used in an amount of 1.2 to 3.0 g/100 mL in the mixed alcoholic beverage; (5) The beer-flavored alcoholic beverage according to the above-mentioned item 2, wherein the use ratio of the malt of the raw material in the component A is 60% or less; (6) the beer-flavored alcoholic beverage according to the above 2, wherein the component A is The raw material of the alcohol-containing material is further used as a beer-flavored alcoholic beverage as described in the above 2, wherein the rice-containing, corn, sorghum, potato, starch, sugar, bitter, or coloring material is used as the component A; The food fiber of the raw material is an indigestible dietary fiber; (8) The beer-flavored alcoholic beverage according to the above 7, wherein the indigestible dietary fiber is an indigestible dextrin, a polydextrose, or a polydextrose. (9) A beer-flavored alcoholic beverage according to the above 2, wherein the alcoholic distillate as the component B is in the form of a beer-flavored alcoholic beverage Raw wheat, barley or wheat; (10) 2 above The beer-flavored alcoholic beverage, wherein the alcoholic distillate of component B is shochu, whiskey, vodka or distilled spirits; (11) the beer-flavored alcoholic beverage according to the above 2, wherein the component B is alcoholic (12) The beer-flavored alcoholic beverage according to the above 2, wherein the alcohol-containing distillate of the component B is a wheat distilled liquor; and (13) the beer-flavored alcoholic beverage according to the above 2 , wherein the alcohol content of the B component of the alcohol is divided into 10 to 98%; (14) The beer-flavored alcoholic beverage according to the above 2, wherein the mixing ratio of the alcohol-containing substance of the component A to the alcohol-containing distillate of the component B is based on the volume ratio, and is based on the component A: component B = 99.9: (15) The beer-flavored alcoholic beverage according to the above 2, which is low in saccharide.

Moreover, the present invention provides, as another aspect, a method for producing the above-described beer-taste alcoholic beverage, and more particularly, (16) a method for producing a beer-flavored alcoholic beverage, which comprises 1 to 10% of alcohol, and It is characterized in that it is used as an alcohol component of component A, and is used as a part of the raw material, using wheat, hops and dietary fiber, and the alcohol component obtained by fermentation is 0.5 to 7%; and the alcoholic distillate as component B is The alcohol content of at least one part of the raw material of wheat is distilled; and the alcohol content of A: alcohol fraction of B is mixed at a mixing ratio of 95 to 80: 5 to 20.

Furthermore, the present invention, as another aspect, provides a beer-flavored alcoholic beverage which is based on wheat, hops and dietary fiber as a raw material, and improves the poor aftertaste of the dietary fiber used, especially the sweet taste. The method, in particular, (17) a method for improving sweetness, characterized in that the blend of wheat distilled liquor is used to improve the beer-flavored alcoholic beverage from wheat, hops and dietary fiber as a raw material from the dietary fiber. (18) The sweet taste improving method according to the above 17, wherein the food Fiber, which is an indigestible dietary fiber containing indigestible dextrin, polydextrose, gum fiber, pectin, polyglucomannan or alginic acid.

According to the present invention, it is possible to provide a beer-taste alcoholic beverage which is improved in the beer-flavored beverage using the dietary fiber as a raw material, and which improves the bad aftertaste, particularly the sweetness, from the dietary fiber used as the raw material.

The beer-taste alcoholic beverage provided by the present invention is a beer-taste beverage which is improved from the sweetness of the dietary fiber used as a raw material, and is a special alcoholic beverage which is in line with the health consciousness of the consumer.

[Formation of the Invention]

In the present invention, the characteristics are based on dietary fiber as a raw material. The dietary fiber is known as a healthy ingredient, and can be suitably used for a beer-taste beverage because it can impart a functional feeling. Moreover, since the dietary fiber can impart a rich feeling to the beverage, the present invention which is a part of the dietary fiber is most suitable for use in a beverage which imparts a rich feeling. Examples of the beverage to which the richness is imparted include a beer-flavored alcoholic beverage such as a beverage having a low use ratio of malt or wheat, a low-calorie beverage, a low-sugar beverage, and a beverage having a low extract.

The beer-flavored alcoholic beverage provided by the present invention is an alcoholic beverage having a beer-like flavor, for example, not only a beer in the Japanese liquor tax law, but also a sparkling wine, other sparkling wines, and the like, and also includes wine. A low alcoholic fermented beverage that is less than 1% fine. For example, beer-flavored beverages that are based on wheat, hops, and dietary fiber.

Specifically, for example, beer, sparkling wine, miscellaneous wine, and low-alcohol beer-flavored beverage (for example, an alcohol-flavored beverage having less than 1% alcohol content) may be classified into the classification of alcohol in the Japanese liquor tax law. It is classified as a fermented malt beverage of beer, sparkling wine, liqueur, and distilled spirits.

The so-called low-sugar beer-flavored beverage in the present invention means that the sugar quality is less than that of a general beer-flavored beverage. For example, the saccharide is 0.0 to 2.0 g/100 mL, preferably 0.0 to 1.0 g/100 mL. It is a beer-flavored alcoholic beverage that is well balanced from the unique flavor of wheat and reduces the sugary beverage. Therefore, the beer-flavored alcoholic beverage refers to an alcoholic beverage having a beer-like flavor, for example, not only a beer in the Japanese liquor tax law, but also a sparkling wine, other sparkling wines, etc., and also contains an alcohol content of less than 1 % low alcohol fermented beverage.

The alcohol content of the beer-taste alcoholic beverage provided by the present invention is not particularly limited, but is preferably 1 to 15% (v/v).

Among them, it is especially used as a sparkling wine for beer or beer-flavored alcoholic beverages, or a new type of beer-flavored beverage. The concentration of alcohol that consumers like to drink, that is, the range of 3 to 8% (v/v) is good.

The invention is suitable for use in low-sugar beer-flavored alcoholic beverages.

The beer-flavored alcoholic beverage provided by the present invention, as a basic state thereof, is characterized by blending wheat distilled liquor, and is a beer-flavored alcoholic beverage containing wheat, hops and dietary fiber as a raw material, by blending wheat distilled Wine, while improving the aftertaste of dietary fiber used as a raw material, Especially sweet.

More specifically, the present invention is a beer-taste alcoholic beverage characterized in that the alcohol-containing substance as the component A is used as a part of the raw material, and the alcohol obtained by fermenting the wheat, the hop, and the dietary fiber The composition is 0.5 to 7%; and the alcoholic distillate as the component B is obtained by distilling at least one part of the alcohol content of the wheat as a raw material; as the alcohol from A: the alcohol from B The mixing ratio is mixed in the range of 95 to 80:5 to 20.

In the present invention, the "alcohol-containing substance obtained by fermenting wheat, hops, and dietary fiber in a part of the raw material" as the component A is an alcoholic substance which is fermented by using wheat in one of the raw materials. Further, by using dietary fiber, the alcohol content of the saccharide is reduced, and specific examples thereof include beer, sparkling wine, miscellaneous wine, and low alcohol beer-flavored beverage (for example, alcohol content of less than 1% alcohol) Beer-flavored beverages such as beverages.

The wheat used as a raw material of the component A is a processed product derived from wheat as a raw material of a general beer or sparkling wine, and examples thereof include malt, barley, pearl wheat, barley extract, and barley flakes. , wheat, alfalfa, rye, oats, etc. Among them, malt can be used in particular.

Moreover, the dietary fiber used as a raw material of the A component means a dietary fiber which has the property of being dissolved in water, is not utilized by yeast, or is difficult to be utilized. For example, indigestible dextrin, poly right Rotose, galactomannan, gum fiber, pectin, polyglucomannan, sodium alginate, water-soluble corn fiber, and hydrolyzate thereof. It is preferable to use a commercially available product containing various grades of 80% or more, and more preferably 90% or more by weight of the solid content, based on these main components. The component other than the main component contains an extractable product of an available sugar or a main component. As the water-soluble dietary fiber, it is most preferable to use indigestible dextrin or polydextrose.

The indigestible dextrin is obtained by hydrolyzing the starch after the heat treatment with an amylase, and separating the undecomposable material to obtain an indigestible component, and performing desalting and decolorization. Commercially available indigestible dextrin such as PineFiber C (manufactured by Matsutani Chemical Industry Co., Ltd.) containing 80% or more of the indigestible dextrin, preferably 90% or more, based on the weight of the solid content. The amount of the water-soluble dietary fiber added such as indigestible dextrin can be appropriately set depending on the design of the desired health or richness of the final product. The nature of the water-soluble dietary fiber is not particularly limited, and the state of the powdery liquid sugar is also acceptable. The period of addition of the water-soluble dietary fiber may be any before or after the fermentation, and in the case where the fermentation is poor due to the addition of the water-soluble dietary fiber, it is preferred to add a high-purity water-soluble dietary fiber after the fermentation.

In the beer-taste alcoholic beverage of the present invention, the dietary fiber is added to the alcohol-containing material as the component A. The step of addition is not particularly limited. For example, the alcohol-containing material of the component A can be obtained by adding the dietary fiber to the pre-fermentation liquid of the above-described method for producing a beer-like foamed alcoholic beverage, and performing fermentation by a boiling step. Thereby, it is possible to provide a manufacturer who adds dietary fiber only after the manufacture of the foamed alcoholic beverage. The scent is not deteriorated, and is improved to a lower saccharide foamed alcoholic beverage. Further, the dietary fiber may be added from the beginning together with other raw materials at the preparation stage of the manufacturing step, or may be added to the pre-fermentation liquid produced after cooling after boiling.

On the other hand, when it is added after the main fermentation step, it is preferred to use a high-purity dietary fiber.

The beer-flavored alcoholic beverage which is a dietary fiber which is a raw material of the component A and which is mixed with the component B is preferably 1.0 to 3.0 g/100 mL, more preferably 1.2 to 2.5 g/100 mL. The amount used.

Further, as an appropriate content of the dietary fiber in the present invention, the amount of the component B used is small compared to the amount of the component A used, and the amount of the dietary fiber can be set as the content in the component A. The content in the component A is preferably 1.0 to 3.0 g/100 mL, more preferably 1.2 to 2.5 g/100 mL.

When the amount of addition is small, the effect of imparting richness is insufficient, and if it is too much, the sweetness from the added dietary fiber remains, and the aftertaste is not good.

In the present invention, the wheat, hop, and other raw materials used as the raw material of the component A are raw materials other than the malt, hop, and water which are the main raw materials of the malt sparkling wine, and examples thereof include rice and corn. Sorghum, potato, starch, sugar, wheat other than malt, bitter, or coloring matter.

In the so-called bittering material of the present invention, a bittering material used as a raw material of a general beer or sparkling wine can be used, and for example, Isohumulone or reduced isohumulones. Further, in the so-called coloring material of the present invention, a coloring material used as a raw material for general beer or sparkling wine can be used, and for example, caramel can be used.

Further, the ratio of use of malt in the present invention is also referred to as a malt ratio, and is a carbon source in so-called malt, rice, corn, sorghum, potato, starch, wheat other than malt, and sugar. The ratio of the weight of the malt in the raw material. For example, a beer with a malt ratio of 100% is commonly referred to as an all malt beer.

The beer-taste alcoholic beverage provided by the present invention can be suitably used when the use ratio of malt is low. In the case where the use ratio of malt is low, the necessity of giving a rich feeling by the addition of dietary fiber is high.

The use ratio of the malt is, for example, 60% or less, preferably 50% or less, more preferably 25% or less. The lower limit of the use ratio of the malt is not particularly limited, and is, for example, preferably 0.001%, preferably 0.01%, more preferably 0.1% or more.

The alcohol content as the component A may be produced in the same manner as the method for producing beer or sparkling wine. In this case, the alcohol content in the alcohol content of the component A is not particularly limited, and may be adjusted by considering the design value of the alcohol concentration in the alcohol content of the final product. For example, in the case where the alcoholic beverage of the final product is made into a beverage having a flavor of beer flavor, it may be an alcohol content of about 0.5 to 7%.

On the other hand, as the component B of the alcohol-containing substance added to the component A, "the alcohol which is at least one part of the raw material of wheat is distilled. The alcohol-containing distillate (hereinafter, also referred to as "alcohol-containing distillate") is an alcohol-containing material containing at least a part of the above-mentioned wheat as a raw material, and is distilled using a distillation machine. Therefore, the wheat used as the raw material of the component B means malt, wheat bran, barley, pearl wheat, barley extract, barley flakes, wheat, alfalfa, rye, oats and the like.

In this case, the alcohol-containing distillate must be obtained by using wheat in at least a part of its raw material and by a distillation step. The reason is that since wheat such as malt is used as the alcohol content of the component A, and in order to not damage the flavor, the wheat-containing distillate of the component B must be used at least in part of the raw material.

Specific examples of the alcohol-containing distillate of the component B include distilled liquors such as shochu, whiskey, vodka, and distilled liquor, which are a part of raw materials such as wheat and the like, and at least One part of the raw materials is used by the wheat. From the viewpoint of reducing the effect of sweetness from dietary fiber, it is preferred to use wheat shochu or wheat distilled liquor.

The so-called shochu in the present invention refers to a wine obtained by fermenting and then distilling a cereal such as wheat, rice, buckwheat, or the like as a raw material, mainly using a bacterium and a yeast. The shochu used as the alcohol-containing distillate of the component B used in the manufacture of the beer-taste alcoholic beverage of the present invention is, for example, a shochu, a rice shochu, a buckwheat shochu, a shochu, a traditional shochu, and is called a shochu. In the shochu, one in which the wheat is used for one of the raw materials can be suitably used. In the present invention, "the use of wheat shochu in one of the raw materials" may be carried out using wheat bran as a mash in addition to using wheat as one of the raw materials. In the present invention, as the alcohol-containing distillate of the component B, it is particularly preferred that the main raw material is wheat, and Use wheat bran as a shochu (usually known as shochu of shochu). Among them, wheat shochu containing barley, wheat bran and water is preferred.

In addition, the distilled spirits in the present invention refer to cereals such as wheat, rice, and buckwheat, or sorghum such as sweet potato, potato, and cassava, which are saccharified using malt or an enzyme as needed, and fermented using yeast. And the alcohol obtained by distillation. In the distilled spirit used as the alcohol-containing distillate of the component B used in the production of the beer-taste alcoholic beverage of the present invention, one of the raw materials may be suitably used. Among them, it is preferable to use wheat distilled liquor as wheat for wheat.

In the production of the alcohol-containing distillate of the component B, the production conditions such as the distillation method or the number of distillations are not particularly limited.

When using shochu as a distillate in alcohol, you can use a type A shochu (a shochu that distills alcohol in a continuous distillation machine and has an alcohol content of less than 36%) or a shochu (a type of shochu) Any one of which contains a product distilled in a single-type distillation machine and the alcohol is classified into 45% or less of shochu.

As the alcohol-containing distillate, in the case of a wheat distilled liquor typified by wheat distilled liquor or barley distilled liquor, an alcohol-containing product can be used for distillation in a continuous distillation machine.

The alcohol content of the alcohol-containing distillate of the component B is not particularly limited. However, the design value of the alcohol concentration of the beer-taste alcoholic beverage of the final product or the use ratio of the alcohol-containing distillate of the component A may be considered, and the alcohol concentration may be appropriately set. The alcohol content of the alcohol-containing distillate is preferably 10 to 98%, and preferably 10 to 90%, and more preferably 25 to 45%.

The beer-flavored alcoholic beverage provided by the present invention is produced by adding and mixing the component B with the above-mentioned A component. The method of adding and mixing in this case is not particularly limited. Further, the mixing ratio of the A component and the B component is appropriately set in accordance with the design of the flavor required for the beer-flavored alcoholic beverage or the flavor characteristics of the component A and the component B.

The beer-flavored alcoholic beverage provided by the present invention may be any one that sufficiently reduces the sweetness of the dietary fiber in the beer-flavored alcoholic beverage of the final product, and the mixing ratio of the component A and the component B is derived from the component A. Alcohol: The ratio of the alcohol content from the B component is preferably in the range of 95:5 to 80:20, and the ideal is in the range of 93:7 to 85:15, especially in the range of 92:8 to 90:10.

In order to achieve the mixing ratio of the alcohol component from the component A and the component B, the mixing amount (mixing volume ratio) of the component A and the component B can be appropriately set in accordance with the alcohol concentration of the component A and the component B.

For example, the mixing ratio of the alcohol-containing material of the component A and the alcohol-containing distillate of the component B may be in the range of the volume ratio A component: B component = 99.9: 0.1 to 80:20.

However, the beer-taste alcoholic beverage which is required to be the final product of the present invention is in a range which does not impair the drinking sensation from malt. Therefore, it is preferable to suppress the volume ratio of the component B to 20% or less, preferably 5 % or less, more preferably 2% or less. In addition, the lower limit of the volume ratio of the component B is not particularly limited as long as it can sufficiently reduce the sweetness from the dietary fiber in the beer-taste alcoholic beverage of the final product, but may be, for example, 0.1% or more. It is 0.3% or more, more preferably 0.35% or more.

Moreover, the beer-flavored alcoholic beverage provided by the present invention can be added In the case of a general beverage storage step, a filtration step, a bottling, a sterilization step, and the like, as a beverage to be filled into a container, as in the case of a general fermented beverage, it can be filled into a seal of a bottle, a can, a bucket, or the like. container.

[Examples]

Hereinafter, the present invention will be described in more detail by way of examples, but the invention is not limited thereto.

Example 1: Effect of the addition of dietary fiber on taste

The effect of the amount of dietary fiber added to the malt beverage having a malt ratio of 40% of the A component of the present invention on the taste was examined.

<Manufacture of malt beverage with 40% malt ratio>

The wort is produced by a usual method using a raw material of 40% of malt and 60% of a sugar liquid. As the sugar liquid, a sugar liquid (Sunmalt S: manufactured by Hayashibara Co., Ltd.) having a purity of about 95% of maltose was used.

The commercially available beer yeast (Weihenstephan-34) was fermented in the above-mentioned wort in the usual manner to obtain a malt beverage having an alcohol content of 4.0%.

<Effect of the amount of dietary fiber added on taste>

In the malt beverage having a malt ratio of 40% obtained above, the dietary fiber is added in the range of 0 to 3.0 g/100 mL (0.0, 0.5, 1.0, 1.2, 1.5, 2.0, 2.5, and 3.0 g/100 mL) to produce each A taste fiber functional test was carried out by adding a malt beverage of dietary fiber.

As a dietary fiber, indigestible dextrin (PineFiber: manufactured by Matsutani Chemical Industry Co., Ltd.) was used.

The evaluation was conducted by 9 members of the panel, according to the scoring method. As an evaluation item, it is evaluated (1) as a rich feeling of beer flavor, and (2) a characteristic after drinking (sweet taste of aftertaste).

The scores are based on the above items (1) and (2). For the taste of the target, "feeling" = 4 points, "slightly feeling" = 3 points, "not feeling" = 2 points, " The average score is calculated without feeling =1.

Regarding the score obtained, [Dense feeling] ×: 1 or more is less than 2, △: 2 or more is less than 3, ○: 3 or more and 4 or less

[Features] ○: 1 or less is less than 2, Δ: 2 or more, less than 3, and ×: 3 or more and 4 or less, and the results of the evaluation are shown in Table 1 below.

<Result>

The results of the malt fermented beverage (A-Xin) which changed the amount of the dietary fiber added were shown in Table 1 below.

From the results shown in the above table, it can be seen that, as the amount of dietary fiber added increases, the richness of beer taste increases, and Give a sense of drinking.

However, it has been found that when the amount of addition is large, the sweetness from the dietary fiber remains as a taste after drinking.

Example 2: Effect of taste on the taste due to the addition of component B

As a result of the above-described Example 1, it was found that the addition of the dietary fiber increases the richness of the beer flavor and gives a feeling of drinking. On the other hand, the amount of the added fiber is increased as a post-drinking taste, and is derived from the dietary fiber. The sweetness will remain.

Here, as the component A, a malt beverage containing 30% of a malt ratio of dietary fiber of 2.0 g/100 mL was used, and the influence of the addition of the alcohol-containing distillate as the component B on the taste was examined.

<Manufacture of a malt beverage containing 30% of a malt ratio of dietary fiber 2.0 g/100 mL as component A>

Wort containing 30% malt ratio of dietary fiber 2.0 g/100 mL was produced by a usual method.

As the sugar liquid, a sugar liquid having a purity of 95% of maltose (Sunmalt S: manufactured by Hayashibara Co., Ltd.) was used, and as a dietary fiber, indigestible dextrin (PineFiber: manufactured by Matsutani Chemical Co., Ltd.) was used.

The commercially available beer yeast (Weihenstephan-34) was fermented in the above-mentioned wort in the usual manner to obtain an A component having an alcohol content of 4.0%.

<Manufacture of wheat distilled liquor of 44% of alcohol as component B>

As the component B, wheat distilled liquor is used. Wheat distilled liquor, which uses wheat as a raw material and distills the alcohol content in a continuous distillation machine ( Alcohol is 44%).

<Manufacture of Alcoholic Beverage of the Present Invention>

The alcohol component of the present invention was produced by adding B component 0 to 20 L to 1000 L of the component A obtained above.

Further, after the production of the component A, the component B is added and mixed to produce the alcoholic beverage (1 to 7) of the present invention. The dietary fiber in the alcoholic beverages is 1.99~2g/100mL, that is, a beverage which can be marked as 2.0g/100mL. In this test, there was almost no change in the concentration of dietary fiber due to the addition of a small amount of component B.

<Taste functional test>

A taste functional test was performed on the alcoholic beverage obtained above.

The evaluation was conducted by a panelist of nine members according to the scoring method. As an evaluation item, the evaluation was based on (1) the richness of beer flavor and (2) the characteristics after drinking (the sweetness of the aftertaste).

The scores are based on the above items (1) and (2). For the taste of the target, "feeling" = 4 points, "slightly feeling" = 3 points, "not feeling" = 2 points, "for Feeling "=1 points to calculate the average score.

Regarding the score obtained, [Dense feeling] ×: 1 or more is less than 2, △: 2 or more is less than 3, ○: 3 or more and 4 or less

[Features] ○: 1 or less is less than 2, Δ: 2 or more, less than 3, and ×: 3 or more and 4 or less, and the results of the evaluation are shown in Table 2 below.

<Result>

It is shown in Table 2 below.

In addition, the amount of wheat distilled liquor added is expressed as "% from alcohol".

From the results shown in the above table, it was found that by adding wheat distilled liquor, the taste after drinking can improve the sweetness from the dietary fiber and impart a refreshing taste.

However, when the distilled liquor was added at a ratio of 1000:20, it was strong in alcohol and it was found that it was not suitable as a beer-flavored alcoholic beverage.

From the above results, it was found that the dietary fiber was added to the component A to impart a rich feeling to the beer flavor, and the wheat distilled liquor as the component B was combined to improve the sweetness of the flavor after the dietary fiber, thereby providing a kind of The beer-flavored alcoholic beverage has a drinking sensation on the one hand, and has a refreshing feeling and a distinct taste into the throat.

Example 3: Production of beer-flavored beverage (Part 1)

A beer-taste beverage containing 0.01% of a dietary fiber of 0.01 g/100 mL of malt was prepared as the component A.

300 g of a commercially available corn protein decomposition product (manufactured by Saneiyuan FFI Co., Ltd.) and 300 g of a commercially available yeast extract (manufactured by Saneiyuan FFI Co., Ltd.) were added to 20 L of water and stirred to add a commercially available caramel color (Ikeda) 150g produced by Saccharification Industry Co., Ltd. Thereafter, a large amount of excess amyloglucosidase (AMG 300L: manufactured by Novozymes Co., Ltd.) and polytriglucosidase (Promozyme: manufactured by Novozymes Co., Ltd.) were added, and saccharification was carried out at 65 ° C for 60 minutes. Then, a sugar liquid (Sunmalt S: manufactured by Hayashibara Co., Ltd.) having a purity of about 95% of maltose was added, and malt was added so that the malt ratio became 0.01%. Furthermore, add about 100g of hops and boil for 90 minutes. After cooling to 15 ° C, about 300 g of beer brewing yeast was added, and after fermenting for 10 days, polydextrose (Lediss 2, manufactured by Danisco Co., Ltd.) as a water-soluble dietary fiber was added to prepare 1.2 g of dietary fiber. /100mL of malt ratio 0.01% alcohol is 4.0% malt beverage.

As the component B, wheat distilled liquor is used. Wheat distilled liquor is obtained by using wheat as a raw material and distilling the alcohol content in a continuous distillation machine (44% alcohol).

The alcohol fraction from the component A is mixed at a mixing ratio of the alcohol fraction from the component B of 95:5. Alcohol is about 4.2%. The obtained fermented beverage was aseptically filtered and filled into a can to produce a beer-flavored alcoholic beverage of the present invention having a dietary fiber amount of 1.2 g/100 mL.

The beer-flavored alcoholic beverage obtained is excellent in the richness and refreshingness as a beer-taste beverage, and is superior to the beer-flavored beverage of the A component from the viewpoint of the sweetness of the aftertaste.

Example 4: Beer-flavored beverage manufacturing (Part 2)

A malt beverage having a malt ratio of 60% as the component A was produced.

The wort is made up of a malt ratio of 60% and a sugar liquid of 40%. For the sugar liquid, a commercially available sugar liquid is used. As the dietary fiber, polydextrose (Laitsusi 2, manufactured by Danisco Co., Ltd.) was used. The malt and the wheat are saccharified, and the sugar liquid is added thereto, and the dietary fiber is added to be 3.06 g/100 mL, and boiled and fermented according to a usual method to obtain an A component having an alcohol content of 4.0%.

As the component B, wheat distilled liquor is used. Wheat distilled liquor is obtained by using wheat as a raw material and distilling the alcohol content in a continuous distillation machine (44% alcohol).

The alcohol fraction from the component A is mixed at a mixing ratio of 80:20 from the alcohol component of the component B. The obtained fermented beverage was aseptically filtered and filled into a can, and a beer-flavored alcoholic beverage of the present invention having a food fiber amount of 3.0 g/100 mL and an alcohol content of 4.8% was produced.

The beer-flavored alcoholic beverage obtained is excellent in the richness and refreshingness of the beer-flavored beverage, and is superior to the beer-flavored beverage of the component A in terms of the sweetness of the aftertaste.

Example 5: Beer-flavored beverage manufacturing (Part 3)

A wort containing 20% of the malt ratio of dietary fiber 2.0 g/100 mL was produced according to a usual method.

As the sugar liquid, a sugar liquid having a purity of about 95% of maltose (Sunmalt S: manufactured by Hayashibara Co., Ltd.) was used, and as a dietary fiber, polydextrose (Ladisyi II, manufactured by Danisco Co., Ltd.) was used.

Commercially available brewer's yeast (Weihenstephan-34) was added to the above wort and fermented by a usual method to obtain an A component having an alcohol content of 4.0%.

As the component B, barley distilled liquor is used. Barley distilled liquor The wheat was used as a raw material, and the alcohol content was distilled in a continuous distillation machine (44% alcohol).

<Manufacture of Alcoholic Beverage of the Present Invention>

The ratio of the alcohol component derived from the component A and the alcohol component derived from the component B obtained as described above to the component A and the component B is, for example, 85:15.

Further, the mixing is carried out and mixed into the culture tank shortly before the filtration step for removing the yeast in the production step of the component A.

The obtained fermented beverage was aseptically filtered and filled into a can to produce a beer-flavored malt fermented beverage of the present invention.

The malt-fermented beverage thus obtained is excellent in richness and refreshment as a beer-flavored malt-fermented beverage, and is superior to the malt-fermented beverage of the component A from the viewpoint of sweetness of the aftertaste.

[Industrial availability]

As described above, according to the present invention, it is possible to provide a beer-taste alcoholic beverage which is improved in a beer-taste alcoholic beverage using wheat, hops and dietary fiber as a raw material, and which is improved from the dietary fiber used as a raw material. A good taste, especially a sweet taste, the beer-flavored alcoholic beverage provided by the present invention is an alcoholic beverage that meets the health consciousness of consumers.

Claims (18)

A beer-flavored alcoholic beverage, which is a part of wheat, hops and dietary fiber, and is characterized by blending wheat distilled liquor. A beer-flavored alcoholic beverage characterized in that: the alcohol content as the component A is used as a part of the raw material, using wheat, hops and dietary fiber, and the alcohol component obtained by the fermentation is 0.5 to 7%; and as the component B Alcohol-containing distillate obtained by distilling at least one part of the alcohol content of wheat as a raw material; as the alcohol fraction from component A: the mixing ratio of the alcohol fraction from component B, at 95-80:5-20 Mix within the range. For example, the beer-flavored alcoholic beverage according to item 2 of the patent application scope, wherein the mixed alcohol component is 1 to 10%. The beer-flavored alcoholic beverage according to the second aspect of the invention, wherein the dietary fiber used as the raw material in the component A is used in an amount of 1.2 to 3.0 g/100 mL. The beer-flavored alcoholic beverage according to the second aspect of the patent application, wherein the ratio of the malt used as the raw material in the component A is 60% or less. A beer-taste alcoholic beverage according to the second aspect of the invention, wherein the raw material of the alcohol-containing material of the component A is further used as a material containing rice, corn, sorghum, potato, starch, sugar, bitter, or coloring matter. For example, the beer-flavored alcoholic beverage of claim 2, wherein the dietary fiber as the raw material of the component A is an indigestible dietary fiber. For example, the beer-flavored alcoholic beverage of the seventh application patent scope is difficult to eliminate. The dietary fiber is any one of indigestible dextrin, polydextrose, guar fiber, pectin, polyglucomannan or sodium alginate. A beer-flavored alcoholic beverage according to the second aspect of the patent application, wherein the wheat as a raw material of the alcoholic distillate of the component B is barley or wheat. For example, the beer-flavored alcoholic beverage of claim 2, wherein the alcoholic distillate of component B is shochu, whiskey, vodka or distilled liquor. For example, the beer-flavored alcoholic beverage of claim 2, wherein the alcoholic distillate of component B is a shochu. For example, the beer-flavored alcoholic beverage of claim 2, wherein the alcoholic distillate of component B is wheat distilled liquor. For example, the beer-flavored alcoholic beverage of claim 2, wherein the alcoholic distillate of component B is divided into 10 to 98%. For example, in the beer-flavored alcoholic beverage according to item 2 of the patent application, wherein the mixing ratio of the alcohol content of the component A and the alcohol-containing distillate of the component B is based on the volume ratio of the component A: component B = 99.9: 0.1 to 80 :20 range. For example, the beer-flavored alcoholic beverage of claim 2 is low in sugar. The invention relates to a method for producing a beer-flavored alcoholic beverage, which comprises 1 to 10% alcohol, and is characterized in that: the alcohol content as the component A is fermented by using wheat, hops and dietary fiber in one part of the raw material. The alcohol content is 0.5 to 7%; and The alcohol-containing distillate as component B is obtained by distilling at least a portion of the alcohol content of the raw material of wheat; the alcohol content from A: the alcohol content from B = 95 to 80: 5 to 20 mixing. A sweet taste improving method characterized by improving the sweetness of a dietary fiber in a beer-taste alcoholic beverage containing wheat, hops and dietary fiber as a raw material by blending wheat distilled liquor. The sweet taste improving method according to claim 17, wherein the dietary fiber comprises an indigestible dietary fiber of indigestible dextrin, polydextrose, gum fiber, pectin, polyglucomannan or alginic acid. .