WO2013146348A1 - Boisson alcoolisée au goût de bière contenant une fibre alimentaire - Google Patents

Boisson alcoolisée au goût de bière contenant une fibre alimentaire Download PDF

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Publication number
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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component
beer
alcohol
dietary fiber
alcoholic beverage
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PCT/JP2013/057404
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English (en)
Japanese (ja)
Inventor
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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Application filed by サントリーホールディングス株式会社 filed Critical サントリーホールディングス株式会社
Priority to KR1020147029869A priority Critical patent/KR20140145172A/ko
Priority to CN201380017100.9A priority patent/CN104204184B/zh
Priority to KR1020177019122A priority patent/KR20170083652A/ko
Publication of WO2013146348A1 publication Critical patent/WO2013146348A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Definitions

  • the present invention relates to a beer-taste alcoholic beverage that is reduced in sugar by using dietary fiber.
  • Patent Document 1 discloses that three un-utilized sugars remain in the fermentation process by adjusting the ratio of trisaccharide to the assimilating sugar in the fermentation stock solution or fermentation solution. It has been disclosed to produce a fermented beverage that has no residual sugar sensation and has less off-flavor derived from hydrogen sulfide by avoiding saccharides. This method is a method of reducing the amount of residual sugar while preventing generation of off-flavor derived from hydrogen sulfide by keeping the rate of assimilation during fermentation fast.
  • Patent Document 2 provides a highly-preferred fermented beverage containing a beer-like flavor and a particularly low-sugar and / or low-calorie beer-taste fermented beverage while reducing sugar as much as possible. Yes. According to the method described in this patent document, by using sugar syrup containing a large amount of sugar components assimilated by yeast in the fermentation process and corn proteolysate as a nitrogen source as raw materials, The manufacturing method of the fermented drink which is rich in the isoamyl acetate which becomes is provided.
  • beer tastes that are low in carbohydrates, using dietary fiber as part of the raw materials to reduce sugars, and then using proteolytic products to supplement the taste as beer tastes.
  • Beverages have been proposed. This type of beer-taste beverage ensures low sugar by using dietary fiber, but has a dislike of leaving an undesirable aftertaste (sweetness) derived from the dietary fiber used.
  • the present invention secures a flavor as a beer taste in beer-taste beverages using dietary fiber as a part of raw materials, and improves an unfavorable aftertaste derived from dietary fiber to be used, particularly sweetness. It is an object to provide a beer-taste alcoholic beverage.
  • the present inventors have intensively studied, and as a result, in the beer-taste alcoholic beverages containing wheat, hops and dietary fiber as a raw material, the dietary fiber used by further blending wheat spirits. Newly found that a sweet beer-taste alcoholic beverage with improved sweetness of origin, a beer-tasting response and a refreshing feeling over the throat and a crisp taste is obtained, and the present invention is completed. It came to.
  • a beer-taste alcoholic beverage comprising wheat, hops and dietary fiber as a part of raw materials, characterized by blending wheat spirits; It is.
  • the present invention provides: (2) an alcohol-containing product having an alcohol content of 0.5 to 7% obtained by fermentation using wheat, hops and dietary fiber as part of the raw material as component A; and An alcohol-containing distillate obtained by distilling an alcohol-containing product containing at least wheat as a raw material as component B; Beer-taste alcoholic beverage characterized by mixing in the range of 95 to 80: 5 to 20 as a mixing ratio of the alcohol component derived from component A: the alcohol component derived from component B; (3) The beer-taste alcoholic beverage according to 2 above, wherein the alcohol content after mixing is 1 to 10%; (4) The beer-taste alcoholic beverage according to 2 above, wherein the dietary fiber as a raw material in the component A is in an alcoholic beverage after mixing and is used in an amount of 1.2 to 3.0 g / 100 mL; (5) The beer-taste alcoholic beverage according to 2 above, wherein the use ratio of malt as a raw material in the component A is 60% or less; (6) The beer-taste alcohol as described in
  • the beer-taste alcoholic beverage according to 2 above wherein the dietary fiber as a raw material in the component A is an indigestible dietary fiber; (8) The beer-taste alcoholic beverage according to the above 7, wherein the indigestible dietary fiber is any of indigestible dextrin, polydextrose, guay bean fiber, pectin, glucomannan or sodium alginate; (9) The beer-taste alcoholic beverage according to 2 above, wherein the wheat as a raw material in the alcohol-containing distillate of component B is barley or wheat; (10) The beer-taste alcoholic beverage according to 2 above, wherein the alcohol-containing distillate of component B is shochu, whiskey, vodka or spirits; (11) The alcohol-containing distillate of component B is wheat shochu, wherein the beer-taste alcoholic beverage according to 2 above; (12) The alcohol-containing distillate of component B is wheat spirits, the beer-taste alcoholic beverage according to 2 above, (13) The beer-taste alcoholic
  • the present invention provides, as another aspect, a method for improving unfavorable aftertaste, particularly sweetness, of dietary fiber used in beer-taste alcoholic beverages containing wheat, hops and dietary fiber as part of the raw material.
  • a sweet taste improving method characterized by improving the sweetness derived from dietary fiber in a beer-taste alcoholic beverage that contains wheat, hops and dietary fiber as a raw material by blending wheat spirits;
  • the method for improving sweetness according to 17 above, wherein the dietary fiber is an indigestible dietary fiber comprising indigestible dextrin, polydextrose, gua bean fiber, pectin, glucomannan or alginic acid; It is.
  • a beer-taste alcoholic beverage with beer-taste alcoholic beverages which is made from wheat, hops, and dietary fiber as a part of the raw material, has an unfavorable aftertaste derived from dietary fiber used as a raw material, and particularly improved sweetness. be able to.
  • the beer-taste alcoholic beverage provided by the present invention is a beer-taste beverage with improved sweetness derived from dietary fiber used as a raw material, and is specific as an alcoholic beverage that matches the health orientation of consumers.
  • dietary fiber is a part of the raw material.
  • Dietary fiber is known as a health ingredient and can be suitably used in beer-taste beverages because it can provide an effect.
  • dietary fiber can impart richness to beverages
  • the present invention using dietary fiber as a part of the raw material can be most suitably used for beverages for which richness is an issue. Examples of beverages for which richness is an issue include beer-taste alcoholic beverages such as beverages with a low malt or wheat use ratio, low-calorie beverages, low-sugar beverages, and low-extract beverages.
  • the beer-taste alcoholic beverage provided by the present invention is an alcoholic beverage having a beer-like flavor, and includes, for example, not only beer in the Japanese liquor tax law, but also sparkling liquor, other sparkling liquors, etc.
  • Low alcohol fermented beverages with an alcohol content of less than 1% are also included.
  • it is a beer taste drink which uses wheat, hops, and dietary fiber as a part of raw materials.
  • beer, happoshu, miscellaneous liquor, low-alcohol beer-taste beverages for example, beer-taste beverages with an alcohol content of less than 1%
  • It is a fermented malt drink classified into happoshu, liqueurs and spirits.
  • the low-sugar beer-taste alcoholic beverage referred to in the present invention refers to a beverage having a smaller sugar mass than a general beer-taste beverage.
  • the carbohydrate is 0.0 to 2.0 g / 100 mL, preferably 0.0 to 1.0 g / 100 mL.
  • It is a beer-taste alcoholic beverage that maintains a unique flavor balance derived from wheat, and has a reduced sugar content. Therefore, a beer-taste alcoholic beverage is an alcoholic beverage having a beer-like flavor, and includes, for example, not only beer in the Japanese liquor tax law, but also happoshu and other sparkling alcoholic beverages, and alcohol content. Less than 1% low alcohol fermented beverages are also included.
  • 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).
  • beer, Happoshu which is a beer-taste alcoholic beverage, or a new genre of beer-taste beverage
  • alcohol concentration preferred by consumers that is, in the range of 3-8% (v / v) It is desirable that
  • the present invention can be suitably used for a low-sugar beer-taste alcoholic beverage.
  • Such a beer-taste alcoholic beverage provided by the present invention is a beer-taste alcoholic beverage comprising wheat, hops and dietary fiber as a part of the raw material, characterized in that it contains wheat spirits as its basic aspect.
  • wheat spirits By blending wheat spirits, the aftertaste, especially sweetness, of dietary fiber used as a raw material is improved.
  • the present invention as a more specific embodiment An alcohol-containing product having an alcohol content of 0.5 to 7% obtained by fermenting wheat, hops and dietary fiber as part of the raw material as component A; and An alcohol-containing distillate obtained by distilling an alcohol-containing product containing at least wheat as a raw material as component B; A beer-taste alcoholic beverage characterized by being mixed within a range of 95 to 80: 5 to 20 as a mixing ratio of the alcohol component derived from the component A: the alcohol component derived from the component B.
  • the “alcohol-containing product obtained by fermenting wheat, hops and dietary fiber as part of the raw material” as the component A in the present invention is fermented using wheat as part of the raw material described below.
  • the alcohol-containing material is intended to reduce sugar by using dietary fiber.
  • beer, happoshu, miscellaneous sake, low-alcohol beer-taste beverage for example, alcohol content 1 Beer-taste beverages such as beer-taste beverages of less than%).
  • the barley used as a raw material of this A component means the processed product derived from the barley used as a raw material of normal beer or sparkling liquor, for example, malt, barley, refined barley, barley extract, barley flakes, wheat, Examples include pigeons, rye, and oats. Among these, malt can be particularly preferably used.
  • the dietary fiber used as a raw material for the component A is a dietary fiber that dissolves in water and is not assimilated or assimilated by yeast.
  • examples thereof include indigestible dextrin, polydextrose, galactomannan, gua bean fiber, pectin, glucomannan, sodium alginate, water-soluble corn fiber, and hydrolysates thereof.
  • Commercially available products of various grades containing these as the main component preferably 80% or more, more preferably 90% or more in terms of solid content, can be purchased and used.
  • a powder or a liquid thing can be used.
  • Components other than the main component include assimilable sugars and degradation products of the main component.
  • water-soluble dietary fiber indigestible dextrin or polydextrose is most preferable.
  • the indigestible dextrin is obtained by hydrolyzing the heat-treated starch with amylase, separating the indigestible components from the undegraded product, and desalting and decoloring.
  • Commercially indigestible dextrins such as Pine Fiber C (manufactured by Matsutani Chemical Industry Co., Ltd.) containing soft digestible dextrin at 80% or more, preferably 90% or more in terms of solid content can be used.
  • the amount of water-soluble dietary fiber added, such as indigestible dextrin can be set as appropriate based on the sense of health required for the final product and the rich design.
  • the properties of the water-soluble dietary fiber are not particularly limited, and may be in the form of powder or liquid sugar.
  • the water-soluble dietary fiber may be added before or after the fermentation, but if there is a concern about poor fermentation due to the addition of the water-soluble dietary fiber, a highly pure water-soluble dietary fiber is added after the fermentation. It is preferable.
  • dietary fiber is added to the alcohol-containing material as the A component.
  • the process to be added is not particularly limited.
  • the alcohol-containing product of component A can be obtained by a method in which this dietary fiber is added to the pre-fermentation solution of the aforementioned method for producing a beer-like sparkling alcoholic beverage, followed by a boiling step and fermentation.
  • this dietary fiber is added to the pre-fermentation solution of the aforementioned method for producing a beer-like sparkling alcoholic beverage, followed by a boiling step and fermentation.
  • dietary fiber may be added from the beginning together with other raw materials at the preparation stage in the production process, or may be added to a pre-fermentation solution prepared at the time of cooling after boiling. On the other hand, when adding after a main fermentation process, it is preferable to use a dietary fiber with high purity.
  • the proper content of dietary fiber is 1.0 to 3.0 g / 100 mL, more preferably 1. in the beer-taste alcoholic beverage after mixing the dietary fiber as the raw material in component A with component B. It is preferably used in an amount of 2 to 2.5 g / 100 mL.
  • the usage-amount of B component is small compared with the usage-amount of A component as appropriate content of the dietary fiber in this invention, even if the amount of dietary fiber is set as content in A component Good.
  • the content of component A is preferably 1.0 to 3.0 g / 100 mL, more preferably 1.2 to 2.5 g / 100 mL. If the addition amount is small, the effect of imparting richness is insufficient, and if it is too much, the sweetness derived from the added dietary fiber remains, which is not preferable as an aftertaste.
  • the wheat, hops, and other raw materials used as the raw material for the component A refer to raw materials other than malt, hops, and water, which are the main raw materials for malt sparkling liquor, such as rice, corn, and cucumber.
  • malt sparkling liquor such as rice, corn, and cucumber.
  • a bitterness used as a raw material for ordinary beer or sparkling liquor can be used, and examples thereof include isohumulones and reduced isohumulones.
  • the coloring agent used as a raw material of normal beer or a sparkling liquor can be used, for example, a caramel is mentioned.
  • the malt use ratio referred to in the present invention is also called a malt ratio.
  • Say ratio For example, beer with a malt ratio of 100% is usually called 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. This is because when the use ratio of malt is low, the necessity of imparting richness by adding dietary fiber is high.
  • the use ratio of malt is, for example, 60% or less, preferably 50% or less, and more preferably 25% or less. Although the lower limit of the malt use ratio is not particularly limited, for example, 0.001%, preferably 0.01%, more preferably 0.1% or more is desirable.
  • the alcohol-containing material as the component A may be produced according to a method similar to the method for producing beer or sparkling liquor.
  • the alcohol content in the alcohol-containing material as the component A in this case is not particularly limited, but may be adjusted in consideration of the design value of the alcohol concentration in the alcohol-containing material as the final product.
  • the alcohol content may be about 0.5 to 7%.
  • alcohol-containing distillate obtained by distilling an alcohol-containing material containing at least wheat as a raw material as the B component added to the alcohol-containing material as the above-described A component
  • the term “contained distillate” may be referred to as a product obtained by distilling an alcohol-containing product using at least the above-mentioned wheat as a part of a raw material using a distiller. Therefore, the barley used as a raw material for the component B includes malt, wheat straw, barley, refined barley, barley extract, barley flakes, wheat, pigeons, rye, and oats.
  • the alcohol-containing distillate is obtained by a distillation process using wheat as at least a part of the raw material. This is because wheat such as malt is used as the alcohol-containing product that is the A component, so that the alcohol-containing distillate that is the B component also contains at least a portion of the wheat so that the flavor is not impaired. Must be used.
  • the alcohol-containing distillate as the B component includes at least shochu, whiskey, vodka, spirits, spirits such as wheat, which are part of raw materials, and alcohol for raw materials.
  • the thing using wheat as a part of raw materials is mentioned. From the viewpoint of reducing the sweetness derived from dietary fiber, it is preferably wheat shochu or wheat spirits.
  • the shochu as used in the present invention refers to alcoholic beverages obtained by fermentation using cereals such as wheat, rice and buckwheat, and potatoes such as sweet potato, mainly using koji mold and yeast, and further distilled.
  • cereals such as wheat, rice and buckwheat, and potatoes such as sweet potato, mainly using koji mold and yeast, and further distilled.
  • the shochu used as the alcohol-containing distillate which is the B component used in the production of the beer-taste alcoholic beverage of the present invention for example, it is called barley shochu, rice shochu, buckwheat shochu, shochu shochu, real shochu, awamori Among shochu, those using wheat as a part of the raw material can be suitably used.
  • “shochu using wheat as part of the raw material” can use wheat straw as straw instead of using wheat as part of the raw material.
  • the alcohol-containing distillate that is the component B is particularly preferably shochu (usually referred to as wheat shochu) in which the main raw material is wheat and wheat straw is used as straw.
  • shochu usually referred to as wheat shochu
  • barley shochu made of barley, wheat straw and water is preferable.
  • the spirits referred to in the present invention are grains such as wheat, rice and buckwheat, and potatoes such as sweet potato, potato and cassava, saccharified using malt or, if necessary, an enzyme agent, and fermented using yeast. Liquor obtained by further distillation.
  • the spirits used as the alcohol-containing distillate which is the B component used in the production of the beer-taste alcoholic beverage of the present invention those using wheat as part of the raw material can be suitably used.
  • wheat spirits using wheat as wheat are preferable.
  • the production conditions such as the distillation method and the number of distillations are not particularly limited.
  • first-class shochu alcohol-containing distiller is distilled using a continuous distillation machine, and the alcohol content is less than 36%) or second-class shochu (single-distilled alcohol-containing one) It can be used with any of the shochus that have been distilled in a machine and have an alcohol content of 45% or less.
  • the alcohol content of the alcohol-containing distillate that is the B component is not particularly limited. However, in consideration of the design value of the alcohol concentration of the beer-taste alcoholic beverage that is the final product and the use ratio of the alcohol-containing distillate to the component A, the alcohol concentration can be set as appropriate.
  • the alcohol content of the alcohol-containing distillate is preferably 10 to 98%, more preferably 10 to 90%, and particularly preferably 25 to 45%.
  • the beer-taste alcoholic beverage provided by the present invention is manufactured by adding and mixing the B component to the A component described above.
  • the addition and mixing method in that case are not particularly limited.
  • the mixing ratio of the A component and the B component can be appropriately set according to the flavor design required by the alcoholic beverage of beer taste or in consideration of the flavor characteristics of the A component and the B component.
  • the beer-taste alcoholic beverage provided by the present invention, it is sufficient if it is sufficient for reducing the sweetness derived from dietary fiber in the beer-taste alcoholic beverage that is the final product.
  • the ratio of the alcohol component derived from component A to the alcohol component derived from component B is preferably in the range of 95: 5 to 80:20, 93: 7 to 85:15, particularly 92: 8 It is desirable to be in the range of 90:10.
  • the mixing amount (mixing volume ratio) of the A component and the B component is appropriately set according to the alcohol concentration of the A component and the B component.
  • the beer-taste alcoholic beverage that is the final product provided by the present invention should be in a range that does not impair the malt-derived drinking response.
  • the volume ratio of the B component is 20% or less, preferably 5%. In the following, it is more desirable to keep it to 2% or less.
  • the lower limit of the volume ratio of the B component is not particularly limited as long as it is sufficient to reduce the sweetness derived from dietary fiber in the beer-taste alcoholic beverage that is the final product. , Preferably 0.3% or more, more preferably 0.35% or more.
  • beer-taste alcoholic beverage in the beer-taste alcoholic beverage provided by the present invention, it can be subjected to normal processes such as a normal alcohol storage process, a filtration process, a container stuffing, and a sterilization process.
  • a normal alcohol storage process e.g., a filtration process
  • a container stuffing e.g., a sterilization process
  • fermented beverages it can be filled in sealed containers such as bottles, cans and barrels.
  • Example 1 Effect of dietary fiber addition on taste The effect of dietary fiber addition on the taste in a malt beverage with a malt ratio of 40% corresponding to component A of the present invention was examined.
  • ⁇ Preparation of malt beverage with malt ratio of 40%> Using raw materials having a composition of malt 40% and sugar solution 60%, wort was produced in a conventional manner.
  • a sugar solution having a malt sugar purity of about 95% (Sanmalto S: manufactured by Hayashibara Shoji Co., Ltd.) was used.
  • Commercial beer yeast (Weihenstephan-34) was added to the wort and fermented by a conventional method to obtain a malt beverage having an alcohol content of 4.0%.
  • the malt beverage having a malt ratio of 40% obtained above is mixed with 0 to 3.0 g / 100 mL of dietary fiber (0.0, 0.5, 1.0, 1.2, 1.5, 2.0, 2. 5 and 3.0 g / 100 mL), malt beverages with each dietary fiber added were prepared, and a taste sensory test was performed.
  • dietary fiber indigestible dextrin (pine fiber: manufactured by Matsutani Chemical Industry Co., Ltd.) was used.
  • Evaluation is performed by a scoring method by nine professional panelists. (1) richness as a beer taste, and (2) habit after drinking (sweetness of aftertaste), Evaluated.
  • Table 1 shows the results of malt fermented beverages (I to Chi) with different dietary fiber additions.
  • Example 2 Effect on taste by addition of B component From the results of Example 1 above, the addition of dietary fiber increases the richness as a beer taste and gives a drinking response. The increase in amount was found to leave a sweetness derived from dietary fiber as a aftertaste after drinking. Therefore, as an A component, a malt beverage having a malt ratio of 30% containing 2.0 g / 100 mL of dietary fiber was used, and the influence on the taste by adding an alcohol-containing distillate as the B component was examined.
  • a wort having a malt ratio of 30% containing 2.0 g / 100 mL of dietary fiber was produced by a conventional method.
  • As the sugar solution a sugar solution with a maltose purity of 95% (Sunmalto S: manufactured by Hayashibara Shoji Co., Ltd.) was used, and as the dietary fiber, indigestible dextrin (Pine Fiber: manufactured by Matsutani Chemical Industry Co., Ltd.) was used.
  • Commercial beer yeast (Weihenstephan-34) was added to the wort and fermented by a conventional method to obtain an A component having an alcohol content of 4.0%.
  • the alcoholic beverage of the present invention was prepared by adding 0 to 20 L of B component to 1000 L of A component obtained above.
  • the alcoholic beverages (1 to 7) of the present invention were produced by adding and mixing the component B after the production of the component A.
  • the dietary fiber in these alcoholic beverages was 1.99 to 2 g / 100 mL, that is, a beverage that could be expressed as 2.0 g / 100 mL. In this test, there was almost no change in the concentration of dietary fiber due to the addition of a small amount of B component.
  • Evaluation is performed by a scoring method by nine professional panelists. (1) richness as a beer taste, and (2) habit after drinking (sweetness of aftertaste), Evaluated.
  • Example 3 Preparation of beer-taste beverage (Part 1) As component A, a beer-taste beverage containing 1.2 g / 100 mL of dietary fiber and having a malt ratio of 0.01% was prepared. 20 g of water was added to 300 g of a commercially available corn protein degradation product (San-Eigen FFI) and 300 g of a commercially available yeast extract (San-Eigen FFI), followed by a commercially available caramel pigment (Ikeda Saccharification Co., Ltd.). 150 g was added.
  • Syn-Eigen FFI corn protein degradation product
  • San-Eigen FFI a commercially available yeast extract
  • caramel pigment Ikeda Saccharification Co., Ltd.
  • polydextrose (Leites 2, manufactured by Danikos) is added as water-soluble dietary fiber, and malt containing 1.2 g / 100 mL of dietary fiber is added.
  • a malt beverage having a ratio of 0.01% and an alcohol content of 4.0% was obtained.
  • Wheat spirits were used as the B component. As the wheat spirits, wheat was used as a raw material and alcohol-containing material was distilled with a continuous distillation machine (alcohol content: 44%).
  • the alcohol content derived from the component A The alcohol content derived from the component B was mixed at a ratio of 95: 5.
  • the alcohol content was about 4.2%.
  • the obtained fermented beverage was aseptically filtered and filled in a can to produce a beer-taste alcoholic beverage of the present invention having a dietary fiber content of 1.2 g / 100 mL.
  • the obtained beer-taste alcoholic beverage had richness and sharpness that are preferable as a beer-taste beverage, and was superior in terms of sweetness of the aftertaste as compared to the beer-taste beverage of component A.
  • Example 4 Beer-taste beverage preparation (part 2) A malt beverage having a malt ratio of 60% was produced as component A. Wort was produced as a composition having a malt ratio of 60% and a sugar solution of 40%. A commercially available sugar solution was used as the sugar solution. Polydextrose (Leites 2, manufactured by Danikos) was used as dietary fiber. Malt and wheat are saccharified, sugar solution is added to it, and dietary fiber is added to 3.06 g / 100 mL, followed by boiling and fermentation by a conventional method to obtain an A component having an alcohol content of 4.0%. It was. Wheat spirits were used as the B component.
  • the obtained fermented beverage was aseptically filtered and filled in a can to produce a beer-taste alcoholic beverage of the present invention having a dietary fiber amount of 3.0 g / 100 mL and an alcohol content of 4.8%.
  • the obtained beer-taste alcoholic beverage had richness and sharpness that are preferable as a beer-taste beverage, and was superior in terms of sweetness of the aftertaste as compared to the beer-taste beverage of component A.
  • Example 5 Preparation of beer-taste beverage (Part 3) A wort with a malt ratio of 20% containing 2.0 g / 100 mL of dietary fiber was produced by a conventional method.
  • a sugar solution having a maltose purity of about 95% (Sanmalto S: manufactured by Hayashibara Shoji Co., Ltd.) was used, and polydextrose (Leites II: manufactured by Danisco Co.) was used as the dietary fiber.
  • Commercial beer yeast (Weihenstephan-34) was added to the wort and fermented as usual to obtain A component having an alcohol content of 4.0%. Barley spirits were used as the B component.
  • the A component and the B component were mixed so that the ratio of the alcohol component derived from the A component obtained above and the alcohol component derived from the B component was 85:15.
  • mixing was added and mixed in the culture tank immediately before the filtration process for yeast removal during the manufacturing process of A component.
  • the obtained fermented beverage was aseptically filtered and filled in a can to produce a malt fermented beverage of the beer taste of the present invention.
  • the malt fermented drink thus obtained has a richness and sharpness that are preferable as a malt fermented drink with a beer taste, and is excellent in terms of sweetness of the aftertaste as compared with the malt fermented drink of component A.
  • beer-taste alcoholic beverages containing wheat, hops, and dietary fiber as a part of the raw material, unfavorable aftertaste derived from dietary fiber used as a raw material, especially sweetness is improved.
  • a taste alcoholic beverage can be provided, and the beer-taste alcoholic beverage provided by the present invention is an alcoholic beverage that matches the health orientation of consumers.

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Abstract

L'invention concerne une boisson alcoolisée au goût de bière utilisant une fibre alimentaire en tant que partie des matières premières, dans laquelle la boisson au goût de bière assure un goût de bière et améliore la persistance de goût indésirable issue de la fibre alimentaire utilisée, en particulier la saveur sucrée. La présente invention est une boisson alcoolisée au goût de bière utilisant du blé, des cônes de houblon et une fibre alimentaire en tant que partie des matières premières, la boisson alcoolisée au goût de bière étant caractérisée en ce qu'elle combine des spiritueux à base de blé. De façon spécifique, la présente invention est une boisson alcoolisée au goût de bière caractérisée en ce qu'une substance contenant de l'alcool (composant (A)) ayant une teneur en alcool de 0,5-7 % et étant obtenue par fermentation à l'aide de blé, de cônes de houblon et d'une fibre alimentaire en tant que partie des matières premières, et un distillat contenant de l'alcool (composant (B)) obtenu par distillation d'une substance contenant de l'alcool ayant au moins du blé en tant que partie des matières premières sont mélangés dans une plage de 95-80:5-20 en tant que rapport de mélange de la teneur en alcool issu du composant (A) et la teneur en alcool issue du composant (B).
PCT/JP2013/057404 2012-03-28 2013-03-15 Boisson alcoolisée au goût de bière contenant une fibre alimentaire WO2013146348A1 (fr)

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KR1020147029869A KR20140145172A (ko) 2012-03-28 2013-03-15 식물 섬유 함유 비어 테이스트 알코올 음료
CN201380017100.9A CN104204184B (zh) 2012-03-28 2013-03-15 含有食物纤维的啤酒味酒精饮料
KR1020177019122A KR20170083652A (ko) 2012-03-28 2013-03-15 식물 섬유 함유 비어 테이스트 알코올 음료

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JP2012073326 2012-03-28
JP2012-073326 2012-03-28

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CN (1) CN104204184B (fr)
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JP5657831B1 (ja) * 2013-10-23 2015-01-21 サッポロビール株式会社 ビールテイスト飲料のアルコール感改善方法
JP5657830B1 (ja) * 2013-10-23 2015-01-21 サッポロビール株式会社 ビールテイスト飲料のアルコール感改善方法
JP2015080479A (ja) * 2014-11-14 2015-04-27 サッポロビール株式会社 ビールテイスト飲料
JP2015080478A (ja) * 2014-08-25 2015-04-27 サッポロビール株式会社 ビールテイスト飲料及びその製造方法
WO2015060008A1 (fr) * 2013-10-23 2015-04-30 サッポロビール株式会社 Procédé d'amélioration de la sensation alcoolisée de boisson ayant un goût de bière, boisson ayant un goût de bière et son procédé de production
JP2015107099A (ja) * 2013-10-23 2015-06-11 サッポロビール株式会社 ビールテイスト飲料のアルコール感改善方法
JP2016015935A (ja) * 2014-07-09 2016-02-01 アサヒビール株式会社 穀類エキス含有ビール風味アルコール飲料
JP2016111989A (ja) * 2014-12-17 2016-06-23 日本食品化工株式会社 発酵麦芽飲料およびその製造方法
JP2016178896A (ja) * 2015-03-24 2016-10-13 オリオンビール株式会社 ビール様発酵アルコール飲料
EP3816273A4 (fr) * 2018-06-29 2022-04-13 Asahi Group Holdings, Ltd. Boisson alcoolisée à base de malt fermenté et son procédé de production
US11540549B2 (en) 2019-11-28 2023-01-03 Tate & Lyle Solutions Usa Llc High-fiber, low-sugar soluble dietary fibers, products including them and methods for using them

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CN106085761A (zh) * 2016-08-18 2016-11-09 任成俊 一种果啤味预调酒及其制备方法
CN108410681B (zh) * 2018-06-19 2021-07-13 青岛啤酒股份有限公司 一种酒花蒸馏酒的生产方法及所得酒花蒸馏酒

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WO2005056746A1 (fr) * 2003-12-11 2005-06-23 Suntory Limited Boisson fermentee a base de malt
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JP5657831B1 (ja) * 2013-10-23 2015-01-21 サッポロビール株式会社 ビールテイスト飲料のアルコール感改善方法
JP5657830B1 (ja) * 2013-10-23 2015-01-21 サッポロビール株式会社 ビールテイスト飲料のアルコール感改善方法
JP5657832B1 (ja) * 2013-10-23 2015-01-21 サッポロビール株式会社 ビールテイスト飲料
JP5695786B1 (ja) * 2013-10-23 2015-04-08 サッポロビール株式会社 ビールテイスト飲料
JP2019134721A (ja) * 2013-10-23 2019-08-15 サッポロビール株式会社 ビールテイスト飲料
JP2017035116A (ja) * 2013-10-23 2017-02-16 サッポロビール株式会社 ビールテイスト飲料
WO2015060008A1 (fr) * 2013-10-23 2015-04-30 サッポロビール株式会社 Procédé d'amélioration de la sensation alcoolisée de boisson ayant un goût de bière, boisson ayant un goût de bière et son procédé de production
JP2015107101A (ja) * 2013-10-23 2015-06-11 サッポロビール株式会社 ビールテイスト飲料のアルコール感改善方法
JP2015107107A (ja) * 2013-10-23 2015-06-11 サッポロビール株式会社 ビールテイスト飲料
JP2015107099A (ja) * 2013-10-23 2015-06-11 サッポロビール株式会社 ビールテイスト飲料のアルコール感改善方法
JP2015107105A (ja) * 2013-10-23 2015-06-11 サッポロビール株式会社 ビールテイスト飲料
JP2015107103A (ja) * 2013-10-23 2015-06-11 サッポロビール株式会社 ビールテイスト飲料
JP2016015935A (ja) * 2014-07-09 2016-02-01 アサヒビール株式会社 穀類エキス含有ビール風味アルコール飲料
JP2015080478A (ja) * 2014-08-25 2015-04-27 サッポロビール株式会社 ビールテイスト飲料及びその製造方法
JP2015080479A (ja) * 2014-11-14 2015-04-27 サッポロビール株式会社 ビールテイスト飲料
JP2016111989A (ja) * 2014-12-17 2016-06-23 日本食品化工株式会社 発酵麦芽飲料およびその製造方法
JP2016178896A (ja) * 2015-03-24 2016-10-13 オリオンビール株式会社 ビール様発酵アルコール飲料
EP3816273A4 (fr) * 2018-06-29 2022-04-13 Asahi Group Holdings, Ltd. Boisson alcoolisée à base de malt fermenté et son procédé de production
US11540549B2 (en) 2019-11-28 2023-01-03 Tate & Lyle Solutions Usa Llc High-fiber, low-sugar soluble dietary fibers, products including them and methods for using them

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KR20140145172A (ko) 2014-12-22
KR20170083652A (ko) 2017-07-18
CN104204184A (zh) 2014-12-10
TW201346025A (zh) 2013-11-16
TWI638885B (zh) 2018-10-21
CN104204184B (zh) 2017-09-22
JPWO2013146348A1 (ja) 2015-12-10

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