WO2013146348A1 - Beer-flavored alcoholic beverage containing dietary fiber - Google Patents

Beer-flavored alcoholic beverage containing dietary fiber Download PDF

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WO2013146348A1
WO2013146348A1 PCT/JP2013/057404 JP2013057404W WO2013146348A1 WO 2013146348 A1 WO2013146348 A1 WO 2013146348A1 JP 2013057404 W JP2013057404 W JP 2013057404W WO 2013146348 A1 WO2013146348 A1 WO 2013146348A1
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beer
component
alcohol
alcoholic beverage
taste
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PCT/JP2013/057404
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French (fr)
Japanese (ja)
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健 寺西
航 井谷
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サントリーホールディングス株式会社
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. liqueurs

Abstract

The invention provides a beer-flavored alcoholic beverage using dietary fiber as a portion of the raw materials, wherein the beer-flavored beverage ensures a beer flavor and improves the undesirable aftertaste derived from the dietary fiber used, particularly the sweet taste. The present invention is a beer-flavored alcoholic beverage employing wheat, hops, and dietary fiber as a portion of the raw materials, the beer-floavored alcoholic beverage being characterized in combining wheat spirits. Specifically, the present invention is a beer-flavored alcoholic beverage characterized in that an alcohol-containing substance (component (A)) having a 0.5-7% alcohol content and being obtained by fermentation using wheat, hops, and dietary fiber as a portion of the raw materials, and an alcohol-containing distillate (component (B)) obtained by distilling an alcohol-containing substance having at least wheat as a portion of the raw materials are mixed within a range of 95-80:5-20 as the mixture ratio of the alcohol content derived from component (A) and the alcohol content derived from component (B).

Description

Dietary fiber-containing beer-taste alcoholic beverages

The present invention reduced the carbohydrate by using dietary fiber, about beer-taste alcoholic beverage.

Among the increasing health consciousness of consumers, beer and beer-taste alcoholic beverages such as malt beer, or in the beer-taste alcoholic beverage of the new genre, reduction of calories, or tried to reduce the carbohydrate, calorie-cut type and carbohydrate cut type of low-alcohol beer have been proposed.
Examples of low-carbohydrate drinks, for example, Patent Document 1, non-assimilation of sugar fermentation stock or by adjusting the proportion of trisaccharides occupying the assimilable sugar of the fermentation liquor in low remaining in the fermentation process are three no residual sugar feeling by not becoming saccharides mainly and it is disclosed that the production of small fermented beverages off-flavors from hydrogen sulfide.
This method serves to prevent the occurrence of off-flavors from hydrogen sulfide by maintaining faster assimilation rate during the fermentation, a method of reducing the residual sugar content.

Further, Patent Document 2, while reducing as much as possible carbohydrate, preference highly fermented beverages containing beer-like flavor-rich, is provided in particular low carbohydrate and / or low-calorie beer-taste fermented beverage there. According to the method described in this patent document, by using a sugar syrup containing more sugar moieties are assimilated by the yeast in the fermentation process, a corn protein hydrolyzate as a nitrogen source as a raw material, the index of aroma method for producing a fermented beverage isoamyl acetate rich is provided comprising.

Also, many low-alcohol beer low carbohydrate currently on the market, lowering the use ratio of malt compared to beer in order to realize a low carbohydrate, has been prepared by a method of increasing the degree of fermentation, problems such as the lack of taste as beer taste has occurred for that.
In order to compensate for the taste as consuming beer taste, but how to use the protein decomposition products have been taken, although the flavor specific to the product is given by the addition of protein hydrolyzate, flavor as a low-alcohol beer there is a problem that is impaired.

Further, leading to recent, in order to reduce the carbohydrates, using the dietary fiber as part of the raw material, on its, in order to supplement the taste as beer taste, using proteolytic product, beer-taste low carbohydrate beverages have been proposed.
Low-alcohol beer of this kind, but is intended to ensure a low carbohydrate by using the dietary fiber, there is hate undesired aftertaste from dietary fiber used (sweet) remains.

Patent No. 4343958 Publication JP 2006-325561 JP

In view of the above situation, the present invention provides a low-alcohol beer using dietary fiber as part of the raw material, to ensure the flavor of the beer-taste, and undesirable aftertaste from dietary fiber used, in particular improved sweetness it is an object of the present invention to provide a beer-taste alcoholic beverages.

To solve such problems, the present inventors have made intensive studies, as a result, wheat, in beer-taste alcoholic beverage hops and dietary fiber as part of the raw materials, by further blending the wheat spirits, dietary fibers used improves the sweetness of origin, while there is a drinking response as a beer-taste, and exhilaration of the throat, the newly found that beer-taste alcoholic beverage with taste Innovation Kiri is obtained, the completion of the present invention It led to.

Accordingly, the present invention includes, as its basic aspects,
(1), characterized in that blended with wheat spirits, beer-taste alcoholic beverage barley, hops and dietary fiber as part of the raw materials;
It is.

More particularly, the present invention is,
(2) Component A, wheat, alcohol-containing product alcohol fraction obtained by the hop and dietary fibers are fermented by using a part of the raw material is 0.5 to 7%; and,
As component B, the alcohol-containing distillate obtained by distilling an alcohol-containing material at least barley was part of the raw material; and,
Alcohol content derived from the component A: B component 95 to a mixing ratio of alcohol content from 80: beer-taste alcoholic beverage, characterized in that a mixture in the range of 5-20;
(3) an alcohol content after mixing is 1-10% beer-taste alcoholic beverage according to 2 above;
(4) a dietary fiber as a raw material in the component A, in the alcoholic beverage after mixing, beer-taste alcoholic beverage according to 2 above to be used in an amount of 1.2 ~ 3.0g / 100mL;
(5) beer-taste alcoholic beverage according to 2 above the use ratio of malt is a raw material in the A component is equal to or less than 60%;
(6) as a raw material for the alcohol content of the A component, further rice, corn, sorghum, potato, starch, sugars, beer-taste alcoholic described in 2, wherein the use of made of bittering agent, or coloring agents beverages;
(7) dietary fiber as a raw material in the component A, beer-taste alcoholic beverage according to 2 above, characterized in that the indigestible dietary fiber;
(8) indigestible dietary fiber, indigestible dextrin, polydextrose, guar bean fiber, pectin, beer-taste alcoholic beverage according to claim 7 which is either glucomannan or sodium alginate;
(9) wheat as a raw material in the alcohol-containing distillate of the component B, beer-taste alcoholic beverage according to 2 above a barley or wheat;
(10) alcohol-containing distillate of the component B, shochu, whiskey, beer-taste alcoholic beverage according to 2 above, characterized in that the vodka or spirits;
(11) alcohol-containing distillate of the component B, beer-taste alcoholic beverage according to 2 above, characterized in that the barley;
(12) alcohol-containing distillate of the component B, beer-taste alcoholic beverage according to 2 above, characterized in that the wheat spirits;
(13) beer-taste alcoholic beverage alcohol content of alcohol-containing distillate of the component B according to the above 2, wherein a 10 to 98%;
(14) the mixing ratio of the alcohol-containing distillate of alcohol-containing material and the B component of the A component, A by volume component: B component = 99.9: 0.1 to 80: according to the above 2 in the range of 20 beer-taste alcoholic beverages;
(15) beer-taste beverage according to 2 above, wherein the low carbohydrate;
It is.

Further, the present invention is to provide a method of manufacturing the beer-taste alcoholic beverage as another embodiment, specifically,
(16) as component A, wheat, alcohol-containing product alcohol fraction obtained by the hop and dietary fibers are fermented by using a part of the raw material is 0.5 to 7%; and,
As component B, alcohol content content distillate obtained by distilling an alcohol-containing material at least barley was part of the raw materials;
The door,
Alcohol content derived from the component A: B component from the alcohol content = 95: 5-80: characterized by mixing in a mixing ratio of 20, a method of manufacturing beer-taste alcoholic beverage alcohol content has from 1 to 10%
It is.

Furthermore, the present invention provides, as another aspect, wheat, in beer-taste alcoholic beverage hops and dietary fiber as part of the raw material, intended to provide undesirable aftertaste dietary fiber to be used, the method of particularly improving the sweetness Yes, specifically,
(17) wheat, sweet taste improving method characterized by the hop and dietary fiber sweetness derived dietary fiber in beer-taste alcoholic beverage as part of the raw material, improved by blending wheat spirits;
(18) dietary fiber, indigestible dextrin, polydextrose, guar bean fiber, pectin, sweet taste improving method according to claim 17 which is indigestible dietary fiber consisting of glucomannan, or alginic acid;
It is.

The present invention, wheat, hops and dietary fiber as part of the raw material, the beer-taste alcoholic beverage, which is undesirable aftertaste derived from dietary fiber used as a raw material, to provide a particular beer-taste alcoholic beverage sweetness is improved be able to.
Beer-taste alcoholic beverage provided by the present invention, a beer-taste beverage sweetness derived dietary fibers used as a raw material is improved, as matched alcoholic beverages health-conscious consumers, is specific.

In the present invention, it is characterized in that the dietary fiber as part of the raw material. Dietary fiber is known as a health component, it can be suitably used in the low-alcohol beer because it can impart efficacy feeling. Further, dietary fiber since it is possible to impart flavor to the beverage, the present invention is a dietary fiber as part of the raw materials, the beverages rich granted becomes an issue, may be most preferably used. The beverage flavor of imparting becomes an issue, for example, low usage percentage malt or barley drink, low calorie beverages, beverage low carbohydrate include beer-taste alcoholic beverages such as low-extract content of the beverage.

The beer-taste alcoholic beverage provided by the present invention, an alcohol beverage having a flavor like beer, for example, not beer only in Japan Liquor Tax Law, sparkling liquors, contain and other effervescent alcoholic beverages, also low-alcohol fermented beverages alcohol content less than 1% is also included. For example, a low-alcohol beer to barley, hops and dietary fiber as part of the raw material.
More specifically, beer, low-malt beer, miscellaneous liquors, low-alcohol beer-taste beverage (for example, low-alcohol beer of alcohol content less than 1%), and the like can be mentioned, on the classification of alcoholic beverages on the Liquor Tax Law in Japan, beer, low-malt beer, liqueurs, is a fermented malt beverages are classified as spirits such.

The beer-taste alcoholic beverage of a low carbohydrate according to the present invention, refers to those less sugar mass than typical low-alcohol beer. For example, carbohydrate 0.0 ~ 2.0 g / 100 mL, preferably 0.0 ~ 1.0g / 100mL. A beer-taste alcoholic beverage to well retain the unique flavor balance from wheat, a beverage with a reduced carbohydrate. Therefore, the alcoholic beverages of beer taste, is an alcoholic beverage with a flavor such as beer, for example, not beer only in the Japanese Liquor Tax Law, low-malt beer, contains and other effervescent alcoholic beverages, also alcohol content low-alcohol fermented beverage of less than 1% is also included.

Alcohol content of beer-taste alcoholic beverage provided by the present invention is not particularly limited, is desirably 1 ~ 15% (v / v).
Among them, in particular, beer or low-malt beer is a beer-taste alcoholic beverage, or as a low-alcohol beer of the new genre, the alcohol concentration to be drinking prefer to consumer, ie, the range of 3 ~ 8% (v / v) it is desirable that.

The present invention can be suitably used for beer-taste alcoholic beverage of a low carbohydrate.

Such beer-taste alcoholic beverage provided by the present invention, examples of the basic embodiment, is characterized in that blended with wheat spirits, a beer-taste alcoholic beverage barley, hops and dietary fiber as part of the raw materials, by blending wheat spirits, the dietary fiber used as the raw material aftertaste, in particular improved sweetness.

More present invention is described as a concrete embodiment,
Component A, wheat, alcohol-containing product alcohol fraction obtained by the hop and dietary fibers are fermented by using a part of the raw material is 0.5 to 7%; and,
As component B, the alcohol-containing distillate obtained by distilling an alcohol-containing material at least barley was part of the raw material; and,
Alcohol content derived from the component A: B component 95 to a mixing ratio of alcohol content from 80: beer-taste alcoholic beverage, characterized in that a mixture in the range of 5-20.

The "wheat, alcohol-containing product obtained hop and dietary fibers are fermented by using the part of the material" as component A in the present invention, by using the wheat referred to in the following part of the raw fermentation among also alcohol-containing product obtained by, an alcohol-containing material which thereby reducing saccharides by use of a dietary fiber, particularly, beer, malt beer, miscellaneous liquors, low-alcohol beer-taste beverage (e.g. alcohol content 1 low-alcohol beer) beer-taste beverages such as less than% can be mentioned.

The wheat used as a raw material of the component A, refers to a workpiece of wheat origin used as raw material for regular beer and happoshu, e.g., malt, barley, pearled barley, barley extract, barley flake, wheat, it can be mentioned pigeon wheat, rye, and oats. Among them, in particular, it can be suitably used malt.

As the dietary fiber used as the raw material for component A, it was dissolved in water, and are not assimilated into yeast, or refers to a dietary fiber with assimilation by nature difficult. For example, indigestible dextrin, polydextrose, galactomannan, guar bean fiber, pectin, glucomannan, sodium alginate, water-soluble corn fiber, and the like hydrolysates thereof and the like. These as the main component, preferably solid basis weight of 80% or more, more preferably may be used to purchase a commercial product of various grades containing 90% or more. The form can be used in powder or liquid form. As a component other than the main component, and the like assimilable sugar and principal component decomposition products. The water-soluble dietary fibers, indigestible dextrin or polydextrose are most preferred.

The indigestible dextrin, Cooked starch was hydrolyzed with amylase, desalted preparative indigestible components from undegraded product minute, is obtained by bleaching.軟消 of dextrin terms of solid content by weight of 80% or more, can be preferably used commercially available indigestible dextrins such that 90% or more, Pine Fiber C (manufactured by Matsutani Chemical Industry Co., Ltd.). The addition amount of water-soluble dietary fibers such as indigestible dextrin, based on the health feeling and richness of design for obtaining the final product can be set as appropriate. The properties of the water-soluble dietary fiber, is not particularly limited, and may be in the form of liquid sugar in powder form. Timing of addition of water-soluble dietary fiber, prior to fermentation, or it may be any of later, when the fermentation failure is concerned by the addition of water-soluble dietary fiber, the addition of high purity soluble fiber after fermentation it is preferable.

In the beer-taste alcoholic beverage of the present invention, dietary fiber is added to the alcohol content of Component A. Step to be added is not particularly limited. For example, the alcohol content of the component A can be obtained by a process adding the dietary fiber to liquid pre-fermentation of the method for manufacturing beer-like foam alcoholic beverages described above, through the boiling step, the fermentation. Thus, simply as compared with those prepared by adding dietary fiber after production of the foam alcoholic beverage without the flavor is deteriorated, it is possible to provide foaming alcoholic beverage is improved to a further low carbohydrate. Moreover, dietary fiber is a charging stage in the manufacturing process, may be added from the beginning together with other raw materials, or may be added to the pre-fermentation solution prepared at cooling after boiling.
On the other hand, if added after the main fermentation process, it is preferable to use a high purity fiber.

The proper content of dietary fiber, the fiber as a raw material in the component A, in the beer-taste alcoholic beverage after mixing with component B, 1.0 ~ 3.0 g / 100 mL, more preferably 1. preferably used in an amount of 2 ~ 2.5g / 100mL.

As the proper content of dietary fiber in the present invention, since the amount of the B component is a small amount compared to the amount of component A, setting the amount of dietary fiber as a content in component A good. Amount contained in the component A, 1.0 ~ 3.0g / 100mL, more preferably preferably used in an amount of 1.2 ~ 2.5g / 100mL.
When the amount is less, it is insufficient effect of providing richness, and if too large, the remaining sweetness derived dietary fiber added is not preferable as aftertaste.

Further, in the present invention, barley used as a raw material for component A, hops, and other ingredients, good malt is the main raw material for malt liquor, raw materials other than hops and water, for example, rice, maize, sorghum can include potato, starch, sugars, wheat other than malt, bittering agent, or coloring agents and the like.

The bittering agent in the present invention, bittering agent can be used to be used as a raw material for regular beer and happoshu, for example, isohumulones and reduction isohumulones and the like. As the colorant used in the present invention, it is possible to use a colorant which is used as a raw material for regular beer and happoshu, for example, caramel.

Also, the use ratio of malt referred to in the present invention is also called malt proportion, malt, rice, maize, sorghum, potato, starch, other than malt barley, and sugars such as the weight of malt occupying the raw material as a carbon source It refers to the ratio. For example malt proportion of 100% beer is what is referred to generally an all malt beer.

In the beer-taste alcoholic beverage provided by the present invention can be suitably used when the use ratio of malt is low. If the use ratio of malt is low, there is a high need for imparting flavor by the addition of dietary fiber.
The use ratio of malt, for example, 60% or less, preferably 50% or less, still more preferably 25% or less. The lower limit of the use proportion of malt is not particularly limited, for example, 0.001%, preferably 0.01%, more preferably not less than 0.1%.

Alcohol-containing material as the component A may be prepared according to a method similar to the method for producing beer and sparkling liquors. Alcohol content of alcohol-containing material in an A component in this case is not particularly limited, in consideration of the design value of alcohol concentration in the alcohol-containing material as a final product may be adjusted. For example, alcoholic beverages, which is the final product, in the case of a beverage having the flavor of the beer-taste may be the alcohol content of 0.5 to 7%.

On the other hand, "an alcohol-containing distillate obtained by at least barley distilled alcohol containing product was part of the raw material" as B component added to the alcohol-containing material which is the component A described above (hereinafter, simply, "alcohol It may be referred to as containing distillate "and also), in which the alcohol-containing material in which the wheat was at least the part of the raw material was distilled using a distillation apparatus. Therefore, the wheat to be used as raw material for the B component, referred malt, Mugikoji, barley, pearled barley, barley extract, barley flake, wheat, oat, rye, and oats.

The alcohol-containing distillate of the case, at least part of the raw materials used wheat to, and it is the important that is obtained by distillation process. Because wheat as the alcohol-containing material is a component A, from the wheat, such as malt is used, so as not to impair the flavor, even alcohol-containing distillate which is the component B, at least part of the raw material it is necessary to use.

Such alcohol-containing distillate which is the component B, specifically, shochu, whiskey, vodka, spirits such as cereals, such as wheat spirits was part of the raw material, in such a raw material alcohol, at least It includes those with wheat in a part of the raw material. From the viewpoint of the effect of reducing the sweetness derived dietary fiber is preferably barley or wheat spirits.

The shochu in the present invention, wheat, rice, or cereals such as buckwheat, the potatoes as a raw material, such as sweet potatoes, mainly fermented with Aspergillus and yeast, refers to a liquor obtained by further distillation. It referred in the shochu used as the alcohol-containing distillate beer is B component used in the preparation of taste alcoholic beverage of the present invention, for example, barley, rice shochu, buckwheat shochu, potato shochu, shochu, and awamori of shochu, it can be preferably used those using wheat in a part of the raw material. In the present invention, "shochu in part of the material is used wheat", in addition to those that are used wheat in a part of the raw material, it is also possible to use wheat koji as koji. In the present invention, the alcohol-containing distillate which is the component B, a main raw material wheat, shochu using barley koji as koji (commonly referred to as barley shochu) is particularly preferred. Among them, barley, barley consisting Mugikoji and water is preferred.

Further, the spirits in the present invention, wheat, rice, cereals or the like buckwheat, sweet potato, potato, the tuber as a raw material, such as cassava, the malt or necessary saccharified with an enzyme agent, using yeast fermentation is refers to alcoholic beverages obtained by further distillation. In the spirits used as the alcohol-containing distillate beer is B component used in the preparation of taste alcoholic beverage of the present invention can be preferably used those using wheat in a part of the raw material. Among them, wheat spirits using wheat as wheat is preferred.

In the manufacture of alcohol-containing distillate which is the component B, the production conditions such as distillation method and the distillation times are not particularly limited.
When using a shochu as the alcohol-containing distillate, (obtained by distilling an alcohol-containing material in a continuous distiller, shochu alcohol content of less than 36%) Jia type shochu, or, single direction distillation Otsu shochu (alcohol-containing material which was distilled at machine can alcohol content is used be either 45% or less of shochu).

As the alcohol-containing distillate, the case of using wheat spirits typified by wheat spirits and barley spirits, may be used as the distillation of alcohol-containing material in a continuous distiller.

Alcohol content of alcohol-containing distillate which is the component B is not particularly limited. However, the design value and the alcohol concentration of the beer-taste alcoholic beverage which is a final product, taking into account the use ratio of the alcohol-containing distillate for component A, it is possible to set the alcohol concentration as appropriate. Alcohol content of alcohol-containing distillate is preferably 10 to 98% among them is preferably from 10 to 90%, preferably 25 to 45 percent among them.

Beer-taste alcoholic beverage provided by the present invention, addition of the above-mentioned A component to the B component is prepared by mixing. The addition of such a case, the mixing method is not particularly limited. The mixing ratio of the components A and B in accordance with the flavor design alcoholic beverage beer-taste sought, or in consideration of the flavor characteristics of the components A and B can be set as appropriate.

In the beer-taste alcoholic beverage provided by the present invention, as long as sufficient to reduce the sweetness derived dietary fiber in beer-taste alcoholic beverage which is a final product, for which the A component and the B component the mixing ratio of alcohol content from the component a: a ratio of alcohol content from the component B, 95: 5-80: is preferably in the range of 20, 93: 7 to 85: 15, in particular, 92: 8 to 90: it is preferably in the range of 10.

To this A and B components from the mixing ratio of alcohol content is mixed amount of the A component and B component (mixing volume ratio), in accordance with the alcohol concentration of the A and B components, setting appropriate can.
For example, the mixing ratio of the alcohol-containing distillate of alcohol-containing material and the B component of the A component, the A component by volume: Component B = 99.9: 0.1 to 80: may be in the range of 20.
However, the beer-taste alcoholic beverage present invention is the final product to be provided, it should be in the range of not impairing the drinking response from malt, For this purpose, the volume ratio of the B content of 20% or less, preferably 5% hereinafter, still more preferably suppressed to 2% or less. As the lower limit of the volume fraction of the B component, as long as sufficient to reduce the sweetness derived dietary fiber in beer-taste alcoholic beverage which is a final product, but are not limited to, for example, 0.1% or more , preferably 0.3% or more, and more preferably from 0.35% or more.

Incidentally, in the case In the beer-taste alcoholic beverage provided by the present invention, conventional storage step, a filtration step, packaged, can be subjected to conventional processes such as sterilization process, to packaged beverages usually as in the case of the fermented beverage can be filled bottles, cans, sealed container of a barrel or the like.

Below, by the present invention embodiment will be described in more detail, the present invention is not intended to be limited by these.

Example 1: effect on the taste of the addition of dietary fiber
It was studied the effect on the taste of the added amount of dietary fiber in the malt proportion of 40% of the malt beverage corresponding to component A of the present invention.
<Preparation of malt ratio of 40% of the malt beverage>
40% malt, and using a sugar solution of 60% of the raw material composition was prepared wort in a conventional method exactly. The sugar solution, purity of about 95% sugar solution of maltose (Sanmaruto S: manufactured by Hayashibara Shoji Co., Ltd.) was used.
It was added commercially available beer yeast (Weihenstephan-34) in the wort is fermented by a conventional method to give the alcohol content 4.0% malt beverage.

<Impact on the taste of the added amount of dietary fiber>
Malt proportion of 40% of the malt beverage obtained above, a dietary fiber 0 ~ 3.0g / 100mL (0.0,0.5,1.0,1.2,1.5,2.0,2. 5 and is added in a range of 3.0 g / 100 mL), each fiber addition of malt beverages were prepared and conducted taste sensory test.
The dietary fiber, indigestible dextrin: using (Pine Fiber manufactured by Matsutani Chemical Industry Co., Ltd.).

Evaluation is carried out at scoring method by expert panelists nine, as an evaluation item,
(1) as a beer-taste of the rich, and (2) after drinking habit (aftertaste of sweetness),
It was evaluated.

Scores, in each of the above items (1) and (2), the taste of the subject,
"Feel" = 4 points,
"Slightly feel" = 3 points, "I do not feel too much" = "not feeling" point 2 = as 1 point, to calculate the average point.
The resulting score,
[Dark] ×: 1 or more than 2, △: less than 2 or 3, ○: 3 to 4 [habit] ○: 1 to less than 2, △: less than 2 or 3, ×: the results of the evaluation as 3 to 4 When showing a becomes as in the following table 1.

<Result>
For fermented malt beverages with different amount of dietary fiber (i-h), and the results are shown in Table 1 below.

Figure JPOXMLDOC01-appb-T000001

As it can be seen from the results shown in the above table, according to increasing the amount of dietary fibers, increased flavor as beer taste, was able to confer response drink.
However, when the addition amount is large, as aftertaste after drinking, it was found that sweetness derived from dietary fiber remains.

Example 2: Effects on Taste by the addition of component B
From the results of Example 1, the addition of dietary fiber, increased flavor as beer taste, but is intended to impart response drink, while the increase in addition amount, as aftertaste after drinking, dietary fiber it was found that the sweet taste derived from the remains.
Therefore, as A component, using malt proportion of 30% of malt beverages containing dietary fiber 2.0 g / 100 mL, it was studied the effect on taste by the addition of an alcohol-containing distillate of the component B.

<Component A, the preparation of malt proportion of 30% of malt beverages containing dietary fiber 2.0 g / 100 mL>
Malt proportion of 30% of the wort containing dietary fiber 2.0 g / 100 mL, were prepared in a conventional manner.
The sugar solution, maltose purity of 95% sugar solution (Sanmaruto S: manufactured by Hayashibara Shoji Co., Ltd.), as a dietary fiber, indigestible dextrin: using (Pine Fiber manufactured by Matsutani Chemical Industry Co., Ltd.).
Was added commercially available beer yeast (Weihenstephan-34) to the wort is fermented by a conventional method, the alcohol content was obtained 4.0% of the A component.

<As component B, the preparation of alcohol content 44% wheat spirits>
As component B, it was used wheat spirits. Wheat spirits, wheat as a raw material, was used as the distilled alcohol containing material in a continuous distiller (alcohol content 44%).

<Preparation of the alcohol beverage of the present invention>
The A component 1000L B components obtained above was added 0 ~ 20L respectively, to prepare an alcoholic beverage of the present invention.
Incidentally, the B component, added after the preparation of component A, and mixed to produce alcoholic beverages (1-7) of the present invention. Dietary fibers in these alcoholic beverages, 1.99 ~ 2 g / 100 mL next, that is, a beverage can be expressed as 2.0 g / 100 mL. Change in concentration of dietary fiber by the addition of a small amount of the B component in this study was little.

<Taste sensory test>
For alcoholic beverages obtained above was performed taste sensory test.

Evaluation is carried out at scoring method by expert panelists nine, as an evaluation item,
(1) as a beer-taste of the rich, and (2) after drinking habit (aftertaste of sweetness),
It was evaluated.

Scores, in each of the above items (1) and (2), the taste of the subject,
"Feel" = 4 points,
"Slightly feel" = 3 points, "I do not feel too much" = "not feeling" point 2 = as 1 point, to calculate the average point.
The resulting score,
[Dark] ×: 1 or more than 2, △: less than 2 or 3, ○: 3 to 4 [habit] ○: 1 to less than 2, △: less than 2 or 3, ×: the results of the evaluation as 3 to 4 When showing a becomes as shown in table 2 below.

<Result>
It is shown in the following Table 2.
The addition amount of the wheat spirits, indicated by "alcohol-derived ratio%".

Figure JPOXMLDOC01-appb-T000002

As can be seen from the results shown in the table above, the addition of wheat spirits, the aftertaste after drinking, improves sweetness derived dietary fiber, sharpness is applied.
However, the spirits 1000: If you were added at a ratio of from 20, strong alcohol feeling, it is not the taste that is suitable as a beer-taste alcoholic beverages were found.
From the above results, the addition of dietary fiber (A) component, the flavor of the beer-taste is imparted, by combining the wheat spirits as the component B improves the sweetness aftertaste from dietary fiber, drink while there is a response, and the exhilaration of the throat, a taste Innovation Kiri, that beer-taste alcoholic beverages are provided was found.

Example 3: beer-taste beverage preparation (Part 1)
Component A was prepared dietary fiber 1.2 g / 100 mL containing malt proportion of 0.01% of low-alcohol beer.
Commercially available corn protein decomposition product (San-Ei Gen Efuefu manufactured by Eye Ltd.) 300 g and commercially available yeast extract (San-Ei Gen Efuefu eye Co.) 300 g in 20L of water hydro-stirred to commercial caramel color (Ikedatokakogyo Co.) It was added 150g. Then a large excess of amyloglucosidase (AMG 300L: Novozyme Corp.) and pullulanase (Puromozaimu: Novozymes Corporation) was added, it was subjected to 60 minutes saccharified at 65 ° C.. Thereafter, purity of about 95% sugar solution of maltose: was added (Sanmaruto S manufactured by Hayashibara Shoji, Inc.), was added malt such that 0.01% malt proportion. Furthermore, it was boiled by the addition of hops about 100 g 90 minutes. After cooling to 15 ° C., adding about yeast for beer brewing 300 g, then fermented for 10 days, polydextrose (Raitesu 2, manufactured by Danikosu Ltd.) was added as a water-soluble dietary fiber, dietary fiber 1.2 g / 100 mL containing malt ratio of 0.01%, to obtain the alcohol content of 4.0% of malt beverages.
As component B, it was used wheat spirits. Wheat spirits, wheat as a raw material, was used as the distilled alcohol containing material in a continuous distiller (alcohol content 44%).
Alcohol content derived from the component A: B component from the 95 as a mixing ratio of alcohol component were mixed at a ratio of 5. Alcohol content was about 4.2%. The obtained fermented beverage was aseptically filled into filtered cans, the amount of dietary fiber was produced beer-taste alcoholic beverage of the present invention of 1.2 g / 100 mL.
Beer-taste alcoholic beverage obtained had a preferable flavor and sharp as low-alcohol beer, and, compared to the low-alcohol beer of the component A, it was superior in terms of aftertaste of sweetness.

Example 4: beer-taste beverage preparation (Part 2)
Malt proportion as the A component to produce a 60% malt beverage.
The wort was prepared as a composition of malt proportion of 60% and molasses 40%. Sugar solution used was a commercially available sugar solution. Polydextrose (Raitesu 2, manufactured by Danikosu Ltd.) as a dietary fiber was used. Obtained by saccharifying malt and barley, it molasses was added, was added to further comprising the dietary fiber and 3.06 g / 100 mL, in a conventional manner, boiling, fermentation and the alcohol content is 4.0% of the A component It was.
As component B, it was used wheat spirits. Wheat spirits, wheat as a raw material, was used as the distilled alcohol containing material in a continuous distiller (alcohol content 44%).
Alcohol content derived from the component A were mixed in a ratio of 80:20 as the mixing ratio of alcohol content from the component B. The obtained fermented beverage was aseptically filled into filtered cans, the amount of dietary fiber alcohol content of 3.0 g / 100 mL was produced 4.8% of the beer-taste alcoholic beverage of the present invention.
Beer-taste alcoholic beverage obtained had a preferable flavor and sharp as low-alcohol beer, and, compared to the low-alcohol beer of the component A, it was superior in terms of aftertaste of sweetness.

Example 5: low-alcohol beer preparation (Part 3)
Malt proportion of 20% wort containing dietary fiber 2.0 g / 100 mL, were prepared in a conventional manner.
The sugar solution, maltose purity of about 95% sugar solution (Sanmaruto S: manufactured by Hayashibara Shoji Co., Ltd.), as a dietary fiber polydextrose (Raitesu II: Danisco Co.) was used.
Was added commercially available beer yeast (Weihenstephan-34) to the wort conventional method as fermented, alcohol content was obtained 4.0% of the A component.
As component B, it was used barley spirits. Barley spirits, barley as a raw material, was used as the distilled alcohol containing material in a continuous distiller (alcohol content 44%)
<Adjustment of the alcohol beverage of the present invention>
An alcohol content derived from the component A obtained above, the alcohol fraction rate from B components were mixed A and B components so as to 85:15.
Incidentally, the mixing in the manufacturing process of the A component, added into the culture vessel in the previous filtration step for yeast removal and mixed.
The obtained fermented beverage was aseptically filtered and filled into cans, to produce a fermented malt beverage beer-taste of the present invention.
The thus obtained fermented malt beverage has a desirable flavor and sharp as fermented malt beverage beer-taste, and, compared to fermented malt beverages of the A component, it was superior in terms of aftertaste of sweetness.

As described above, the present invention, wheat, hops and dietary fiber as part of the raw material, the beer-taste alcoholic beverage, which is undesirable aftertaste derived from dietary fiber used as a raw material, beer has been particularly improved sweetness it is possible to provide a taste alcoholic beverages, beer-taste alcoholic beverage provided by the present invention is a matched alcoholic beverages to health-conscious consumers.

Claims (18)

  1. Characterized in that blended with wheat spirits, beer-taste alcoholic beverage barley, hops and dietary fiber as part of the raw materials will be required.
  2. Component A, wheat, alcohol-containing product alcohol fraction obtained by the hop and dietary fibers are fermented by using a part of the raw material is 0.5 to 7%; and,
    As component B, the alcohol-containing distillate obtained by distilling an alcohol-containing material at least barley was part of the raw material; and,
    Alcohol content derived from the component A: B component from the alcohol content of the mixture ratio as 95 to 80: 5 to beer-taste alcoholic beverage, characterized in that a mixture in the range of 20.
  3. Beer-taste alcoholic beverage according to claim 2 alcohol content after mixing is 1-10%.
  4. Dietary fiber as a raw material in the component A, in the alcoholic beverage after mixing, beer-taste alcoholic beverage according to claim 2 for use in an amount of 1.2 ~ 3.0g / 100mL.
  5. Beer-taste alcoholic beverage according to claim 2, the use ratio of malt is a raw material in the A component is equal to or less than 60%.
  6. As a raw material for the alcohol content of the A component, further rice, corn, sorghum, potato, starch, sugars, beer-taste alcoholic beverage according to claim 2, characterized in that use made of bittering agent, or coloring agents.
  7. Dietary fiber as a raw material in the component A, beer-taste alcoholic beverage according to claim 2, characterized in that the indigestible dietary fiber.
  8. Indigestible dietary fiber, indigestible dextrin, polydextrose, guar bean fiber, pectin, beer-taste alcoholic beverage according to claim 7 is either glucomannan or sodium alginate.
  9. Wheat as a raw material in the alcohol-containing distillate of the component B, beer-taste alcoholic beverage of claim 2 wherein the barley or wheat.
  10. Alcohol-containing distillate of the component B, shochu, whiskey, beer-taste alcoholic beverage according to claim 2, characterized in that the vodka or spirits.
  11. Alcohol-containing distillate of the component B, beer-taste alcoholic beverage according to claim 2, characterized in that it is barley.
  12. Alcohol-containing distillate of the component B, beer-taste alcoholic beverage according to claim 2, characterized in that the wheat spirits.
  13. Beer-taste alcoholic beverage according to claim 2 alcohol content of alcohol-containing distillate of the component B is 10 to 98%.
  14. The mixing ratio of the alcohol-containing distillate of alcohol-containing material and the B component of the A component, the A component by volume: Component B = 99.9: 0.1 to 80: beer according to claim 2 in the range of 20 taste alcoholic beverages.
  15. Beer-taste beverage according to claim 2, characterized in that a low carbohydrate.
  16. Component A, wheat, alcohol-containing product alcohol fraction obtained by the hop and dietary fibers are fermented by using a part of the raw material is 0.5 to 7%; and,
    As component B, the alcohol content distillate obtained by distilling an alcohol-containing material at least barley was part of the raw materials;
    The door,
    Alcohol content derived from the component A: B component from the alcohol content = 95: 5-80: characterized by mixing in a mixing ratio of 20, the production method of beer-taste alcoholic beverage alcohol content has 1-10%.
  17. Wheat, sweet taste improving method characterized by the hop and dietary fiber sweetness derived dietary fiber in beer-taste alcoholic beverage as part of the raw material, improved by incorporating wheat spirits.
  18. Dietary fiber, indigestible dextrin, polydextrose, guar bean fiber, pectin, sweet taste improving method according to claim 17 which is indigestible dietary fiber consisting of glucomannan, or alginic acid.
PCT/JP2013/057404 2012-03-28 2013-03-15 Beer-flavored alcoholic beverage containing dietary fiber WO2013146348A1 (en)

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JP2016111989A (en) * 2014-12-17 2016-06-23 日本食品化工株式会社 Fermented malt beverage and method for manufacturing the same

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