TW201636415A - Fermented beer-like foaming beverages - Google Patents
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Abstract
Description
本發明係關於一種儘管原麥芽汁抽提物值較低亦有醇香，整體之香味平衡性良好之醱酵類啤酒發泡性飲料。 The present invention relates to a fermented beer sparkling beverage which has a good aroma balance even though the original wort extract has a low value and is mellow.
本申請案係基於2015年4月8日於日本提出申請之日本專利特願2015-079054號而主張優先權，將其內容引用至本文中。 The present application claims priority based on Japanese Patent Application No. 2015-079054, filed on Jan.
關於啤酒或發泡酒等類啤酒發泡性飲料，隨著消費者之嗜好之多樣化而上市有多種多樣之商品。尤其是根據近年來消費者之健康意識，對低卡路里或低糖類之類啤酒發泡性飲料之需求正不斷提高。於經醱酵步驟而製造之醱酵類啤酒發泡性飲料之情形時，可藉由抑制麥芽等醱酵原料之使用量，降低原麥芽汁抽提物值，而減少飲料之卡路里或糖類含量。 With regard to beer-based sparkling beverages such as beer or sparkling wine, there are a wide variety of products that are marketed as consumers' hobbies are diversified. In particular, according to the health awareness of consumers in recent years, the demand for beer-foaming beverages such as low-calorie or low-sugar is increasing. In the case of a fermented beer-flavored beverage produced by the fermentation step, the calorie of the beverage can be reduced by reducing the amount of the raw wort extract by inhibiting the amount of the fermented raw material such as malt. Sugar content.
然而，若於醱酵類啤酒發泡性飲料中降低原麥芽汁抽提物值，則存在飲料味道寡淡，整體之平衡性變差之問題。作為於原麥芽汁抽提物值較低之醱酵類啤酒發泡性飲料中改善香味之方法，例如於專利文獻1中揭示有使用進行過高溫高壓水蒸氣處理之麥芽榖皮作為原料之方法。 However, if the value of the original wort extract is lowered in the mashed beer-flavored beverage, there is a problem that the taste of the beverage is faint and the overall balance is deteriorated. As a method for improving the flavor in the yeast beer foaming beverage having a low value of the original wort extract, for example, Patent Document 1 discloses the use of malt molasses which has been subjected to high temperature and high pressure steam treatment as a raw material. The method.
[專利文獻1]國際公開第2009/051127號 [Patent Document 1] International Publication No. 2009/051127
本發明之目的在於提供一種儘管原麥芽汁抽提物值較低亦有醇香，整體之香味平衡性良好之醱酵類啤酒發泡性飲料。 It is an object of the present invention to provide a fermented beer-flavored beverage which has a good aroma balance even though the original wort extract has a low value and is mellow.
本發明者等人為了解決上述問題而進行了努力研究，結果發現，藉由將水溶性膳食纖維設為原料，且將沉香醇濃度調整為特定範圍內，從而即便於原麥芽汁抽提物值較低之情形時亦可解決香味之寡淡，而改善醇香與香味平衡性，從而完成本發明。 The present inventors have made an effort to solve the above problems, and as a result, it has been found that even if the water-soluble dietary fiber is used as a raw material and the concentration of the agar alcohol is adjusted within a specific range, even the original wort extract can be obtained. When the value is low, the scent of the scent can be solved, and the mellow and scent balance can be improved, thereby completing the present invention.
本發明之醱酵類啤酒發泡性飲料係下述[1]~[7]。 The fermented beer foaming beverage of the present invention is as follows [1] to [7].
[1]一種醱酵類啤酒發泡性飲料，其原麥芽汁抽提物為7.0~9.0質量%，且含有水溶性膳食纖維，沉香醇濃度為20~40ppb。 [1] A fermented beer foaming beverage, wherein the original wort extract is 7.0 to 9.0% by mass, and contains a water-soluble dietary fiber, and the concentration of the agaric alcohol is 20 to 40 ppb.
[2]如上述[1]之醱酵類啤酒發泡性飲料，其中水溶性膳食纖維為難消化性糊精。 [2] The fermented beer foaming beverage according to [1] above, wherein the water-soluble dietary fiber is an indigestible dextrin.
[3]如上述[1]或[2]之醱酵類啤酒發泡性飲料，其含有1.5~3質量%之水溶性膳食纖維。 [3] The fermented beer foaming beverage according to [1] or [2] above, which contains 1.5 to 3% by mass of water-soluble dietary fiber.
[4]如上述[1]至[3]中任一項之醱酵類啤酒發泡性飲料，其進而含有高甜度甜味劑。 [4] The fermented beer foaming drink according to any one of [1] to [3] above which further comprises a high-intensity sweetener.
[5]如上述[1]至[4]中任一項之醱酵類啤酒發泡性飲料，其中上述高甜度甜味劑含有選自由乙醯磺胺酸鉀、紐甜(Neotame)、阿斯巴甜及蔗糖素所組成之群中之1種以上。 [5] The fermented beer-flavored beverage according to any one of the above [1] to [4] wherein the high-intensity sweetener contains a potassium sulfonate, a neotame, or a arsenic. One or more of the group consisting of spartan and sucralose.
[6]如上述[1]至[5]中任一項之醱酵類啤酒發泡性飲料，其酒精濃度為3體積%以上。 [6] The fermented beer-flavored beverage according to any one of the above [1] to [5], wherein the alcohol concentration is 3% by volume or more.
[7]如上述[1]至[6]中任一項之醱酵類啤酒發泡性飲料，其卡路里為30kcal/100mL以下。 [7] The fermented beer-flavored beverage according to any one of the above [1] to [6], wherein the calorie is 30 kcal/100 mL or less.
藉由本發明，可提供一種因原麥芽汁抽提物值較低故而清爽且易於飲用，雖有醇香但味道不會過濃，整體之香味平衡性良好之醱酵類啤酒發泡性飲料。 According to the present invention, it is possible to provide a fermented beer-flavored beverage which is refreshed and easy to drink because of the low value of the original wort extract, and which has a mellow taste but is not too rich in flavor and has a good overall flavor balance.
本發明及本案說明書中所謂醱酵類啤酒發泡性飲料，意指不管醱酵原料之種類如何，經藉由酵母使醱酵原料醱酵之醱酵步驟而製造之具有類似啤酒之味道(香味上使人想起啤酒之味道)的發泡性飲料。醱酵類啤酒發泡性飲料之酒精濃度並無特別限定，可為0.5體積%以上之酒精飲料，亦可為未達0.5體積%之所謂無酒精飲料。具體而言，可列舉：啤酒、發泡酒、無酒精啤酒等。除此以外，亦可為將經醱酵步驟而製造之飲料與含酒精之蒸餾液進行混合而獲得之甜露酒類。其中，作為本發明之醱酵類啤酒發泡性飲料，就香味平衡性更為良好之方面而言，較佳為酒精濃度為3體積%以上之醱酵類啤酒發泡性飲料。 The present invention and the present specification refer to a lyophilized beer-flavored beverage, which means a beer-like taste (aroma) which is produced by a fermentation step of yeast to ferment a raw material, regardless of the type of the raw material of the yeast. A sparkling drink that reminds people of the taste of beer. The alcohol concentration of the leavened beer-flavored beverage is not particularly limited, and may be 0.5% by volume or more of an alcoholic beverage, or may be a so-called non-alcoholic beverage of less than 0.5% by volume. Specific examples include beer, sparkling wine, and non-alcoholic beer. In addition to this, a liqueur obtained by mixing a beverage produced by the fermentation step with an alcohol-containing distillate may also be used. In particular, the lyophilized beer foaming beverage of the present invention is preferably a lyophilized beer foaming beverage having an alcohol concentration of 3% by volume or more in terms of a better balance of flavor.
再者，所謂含酒精之蒸餾液，係藉由蒸餾操作而獲得之含有酒精之溶液，通常可使用分類為蒸餾酒者。例如可使用原料用酒精、烈性酒、威士忌、白蘭地、伏特加、朗姆酒、龍舌蘭酒、杜松子酒、燒酒等。 Further, the alcohol-containing distillate is an alcohol-containing solution obtained by a distillation operation, and generally classified as a distilled spirit. For example, raw materials such as alcohol, spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu, etc. can be used.
本發明之醱酵類啤酒發泡性飲料之特徵在於：其原麥芽汁抽提物為7.0~9.0質量%，含有水溶性膳食纖維，且沉香醇濃度為20~40ppb。本發明之醱酵類啤酒發泡性飲料由於含有水溶性膳食纖維，且沉香醇濃度相對較高，故而儘管原麥芽汁抽提物較低為7.0~9.0質量%，其味道寡淡亦得到減輕，雖有醇香但味道不會過濃，而香味平衡性得到改善。 The lyophilized beer foaming beverage of the present invention is characterized in that the original wort extract is 7.0 to 9.0% by mass, contains water-soluble dietary fiber, and the concentration of the scented alcohol is 20 to 40 ppb. The lyophilized beer foaming beverage of the present invention contains water-soluble dietary fiber and has a relatively high concentration of linalool, so that although the original wort extract is as low as 7.0 to 9.0% by mass, the taste is meager. Reduced, although mellow, but the taste is not too strong, and the balance of the fragrance is improved.
再者，醱酵類啤酒發泡性飲料之原麥芽汁抽提物可依據作為國際法而公定之SCABA(Servo Chem Automatic Beer Analyzer，自動啤酒分析儀)法，自酒精濃度與萃取物濃度而測定。 Furthermore, the original wort extract of the fermented beer foaming beverage can be determined from the alcohol concentration and the extract concentration according to the SCABA (Servo Chem Automatic Beer Analyzer) method which is determined as an international law. .
醱酵類啤酒發泡性飲料之原麥芽汁抽提物主要可藉由調節醱酵原料之使用量或製造步驟中之加水量而進行調整。作為本發明中所使用之醱酵原料，可僅使用穀物原料，亦可僅使用糖類原料，亦可將兩者混合使用。作為穀物原料，例如可列舉大麥或小麥、該等之麥芽等麥類、米、玉米、大豆等豆類、薯類等。穀物原料亦可以穀物漿液、穀物萃取物等之形式使用。又，作為本發明中所使用之穀物原料，可為1種穀物原料，亦可為混合複數種穀物原料而成者。例如，亦可使用麥芽粉碎物作為主料，使用米或玉米之粉碎物作為輔料。作為糖類原料，例如可列舉液糖等糖類。 The raw wort extract of the fermented beer sparkling beverage can be adjusted mainly by adjusting the amount of the raw material used for the fermentation or the amount of water added in the manufacturing step. As the raw material for fermentation used in the present invention, only the raw material of the cereal may be used, or only the raw material of the sugar may be used, or both may be used in combination. Examples of the raw material of the cereal include barley or wheat, wheat such as malt, beans such as rice, corn, and soybean, and potatoes. Cereal raw materials can also be used in the form of grain slurries, grain extracts, and the like. Further, the grain raw material used in the present invention may be one type of cereal raw material, or may be a mixture of a plurality of kinds of cereal raw materials. For example, a malt pulverized material may be used as a main ingredient, and a pulverized product of rice or corn may be used as an auxiliary material. Examples of the saccharide raw material include saccharides such as liquid sugar.
本發明之醱酵類啤酒發泡性飲料由於將原麥芽汁抽提物抑制為7.0~9.0質量%，故而可將卡路里抑制為較低。作為本發明之醱酵類啤酒發泡性飲料，較佳為卡路里為30kcal/100mL以下者。 In the fermented beer-flavored beverage of the present invention, since the original wort extract is suppressed to 7.0 to 9.0% by mass, the calorie can be suppressed to be low. The yeast beer-flavored beverage of the present invention preferably has a calorie of 30 kcal/100 mL or less.
所謂水溶性膳食纖維，意指溶解於水，且不因人類之消化酶而被消化或難以被消化之碳水化合物。作為本發明中所使用之水溶性膳食纖維，例如可列舉：難消化性糊精、聚葡萄糖、大豆膳食纖維、半乳甘露聚糖、菊糖、瓜爾膠分解物、果膠、***膠等。作為本發明之醱酵類啤酒發泡性飲料，較佳為含有難消化性糊精或聚葡萄糖者，更佳為含有難消化性糊精者。 The so-called water-soluble dietary fiber means a carbohydrate which is dissolved in water and which is not digested by human digestive enzymes or which is difficult to be digested. Examples of the water-soluble dietary fiber used in the present invention include indigestible dextrin, polydextrose, soybean dietary fiber, galactomannan, inulin, guar gum, pectin, gum arabic, and the like. . The yeast beer-flavored beverage of the present invention preferably contains indigestible dextrin or polydextrose, and more preferably contains indigestible dextrin.
關於水溶性膳食纖維之濃度，只要為於將原麥芽汁抽提物抑制為7.0~9.0質量%之情形時，利用20~40ppb沉香醇帶來啤酒花香氣，並且可解決醱酵類啤酒發泡性飲料之寡淡之濃度，則無特別限定，可考慮沉香醇濃度、其他原料之種類等而適當進行調節。作為本發明之醱酵類啤酒發泡性飲料之水溶性膳食纖維之濃度，較佳為0.75 ~3.0質量%，更佳為1.5~3質量%。 The concentration of the water-soluble dietary fiber is such that when the original wort extract is inhibited to 7.0 to 9.0% by mass, 20 to 40 ppb of linalool is used to bring the hop aroma, and the beer foaming can be solved. The concentration of the scent of the sexual drink is not particularly limited, and may be appropriately adjusted in consideration of the concentration of the linalool, the type of other raw materials, and the like. The concentration of the water-soluble dietary fiber as the leavened beer-flavored beverage of the present invention is preferably 0.75. ~3.0% by mass, more preferably 1.5 to 3% by mass.
關於本發明之醱酵類啤酒發泡性飲料之沉香醇濃度，只要為20~40ppb之範圍內，且為於將原麥芽汁抽提物抑制為7.0~9.0質量%之情形時，只要與水溶性膳食纖維一起可解決醱酵類啤酒發泡性飲料之味道寡淡之濃度即可，並無特別限定，可考慮水溶性膳食纖維之種類及濃度、其他原料之種類等而適當進行調節。再者，醱酵類啤酒發泡性飲料中之沉香醇濃度可藉由GC-MS(氣相層析質譜分析)而定量。 The concentration of the linalool in the germinated beer-flavored beverage of the present invention is in the range of 20 to 40 ppb, and when the original wort extract is suppressed to 7.0 to 9.0% by mass, as long as The water-soluble dietary fiber can be used to determine the concentration of the mellow-flavored beer-flavored beverage, and is not particularly limited, and can be appropriately adjusted in consideration of the type and concentration of the water-soluble dietary fiber, the type of other raw materials, and the like. Further, the concentration of the linalool in the leavened beer-flavored beverage can be quantified by GC-MS (gas chromatography mass spectrometry).
沉香醇係啤酒花香氣之主要香氣成分。本發明之醱酵類啤酒發泡性飲料之沉香醇濃度可藉由添加沉香醇作為添加劑而進行調整，亦可藉由使用充分量之含有沉香醇之品種之啤酒花作為香型啤酒花而進行調整。作為添加劑進行添加之沉香醇可為合成之沉香醇或者自天然物提取、精製而成之沉香醇，亦可為含有沉香醇之香料。 Agarwood is the main aroma component of hop aroma. The concentration of the agar alcohol of the fermented beer-flavored beverage of the present invention can be adjusted by adding linalool as an additive, or can be adjusted by using a sufficient amount of hops containing the linalool as the fragrant hop. The linalool added as an additive may be a synthetic linalool or a linalool extracted or refined from a natural product, or may be a fragrance containing a linalool.
本發明之醱酵類啤酒發泡性飲料為了調節甜味，較佳為含有1種或2種以上之甜味劑。作為該甜味劑，可為砂糖，亦可為甜度相對較低者，亦可為高甜度甜味劑。作為甜度相對較低之甜味劑，具體而言，可列舉：多糖類、甜味系胺基酸。所謂多糖類，意指3個以上之單糖聚合而成之糖類。多糖類主要根據其大小而大致分為澱粉、糊精及寡糖。寡糖係3~10個左右之單糖聚合而成之糖類，糊精係使澱粉水解而獲得之糖類，且較寡糖大。作為甜味系胺基酸，可列舉丙胺酸或甘胺酸，較佳為丙胺酸。作為高甜度甜味劑，可列舉：乙醯磺胺酸鉀、紐甜、阿斯巴甜、蔗糖素、甜菊、酶處理甜菊等。作為本發明之醱酵類啤酒發泡性飲料，就能少量之含量達成充分之甜味且亦抑制卡路里之方面而言，較佳為含有高甜度甜味劑，更佳為含有選自由乙醯磺胺酸鉀、紐甜、阿斯巴甜及蔗糖素所組成之群中之1種以上。 In order to adjust the sweetness, the fermented beer foaming beverage of the present invention preferably contains one or more sweeteners. The sweetener may be granulated sugar, or may have a relatively low sweetness, or may be a high-intensity sweetener. Specific examples of the sweetener having a relatively low sweetness include polysaccharides and sweet amino acids. The term "polysaccharide" means a saccharide obtained by polymerizing three or more monosaccharides. Polysaccharides are roughly classified into starch, dextrin and oligosaccharides depending mainly on their size. The oligosaccharide is a saccharide obtained by polymerizing about 3 to 10 monosaccharides, and the dextrin is a saccharide obtained by hydrolyzing starch, and is larger than oligosaccharides. Examples of the sweet amino acid include alanine or glycine, and alanine is preferred. Examples of the high-intensity sweetener include potassium sulfonate, neotame, aspartame, sucralose, stevia, and enzyme-treated stevia. The mellow beer-flavored beverage of the present invention preferably contains a high-intensity sweetener, and more preferably contains a selected from the group consisting of a high-sweetness sweetener, and a calorie-suppressing amount. One or more of the group consisting of potassium sulfamate, neotame, aspartame, and sucralose.
就充分發揮由低原麥芽汁抽提物帶來之清爽且暢快之香味之特徵的方面而言，作為本發明之醱酵類啤酒發泡性飲料，較佳為糖類含 量較低者，更佳為糖類濃度為0.5g/100mL以下者，進而較佳為糖類濃度未達0.5g/100mL。 In view of the fact that the characteristics of the refreshing and refreshing aroma of the low-grade wort extract are sufficiently exhibited, the saccharified beer-flavored beverage of the present invention is preferably a saccharide-containing beverage. The lower amount is more preferably 0.5 g/100 mL or less, and further preferably the sugar concentration is less than 0.5 g/100 mL.
本發明之醱酵類啤酒發泡性飲料較佳為進而含有色素。作為本發明之醱酵類啤酒發泡性飲料所含有之色素，只要為能夠賦予類似啤酒之顏色且能夠食用之色素，則無特別限定，尤佳為焦糖化反應物(焦糖色素)。 The yeast beer foaming beverage of the present invention preferably further contains a coloring matter. The coloring matter contained in the mellow-flavored beer-flavored beverage of the present invention is not particularly limited as long as it is a color capable of imparting a color similar to beer, and is preferably a caramelized reactant (caramel coloring matter).
本發明之醱酵類啤酒發泡性飲料較佳為進而含有苦味劑。作為該苦味劑，只要於作為製品之醱酵類啤酒發泡性飲料中呈現出與啤酒同質或近似之苦味，則無特別限定，可為啤酒花中所含之苦味成分，亦可為不含於啤酒花中之苦味成分。作為該苦味劑，具體而言，可代表性地列舉：鎂鹽、鈣鹽、檸檬酸三丁酯、檸檬酸三乙酯、柚皮苷(Naringin)、苦木素(Quassin)、異α酸、四異α酸、β酸之氧化物、奎寧、苦瓜葉素、槲皮苷、可可鹼、咖啡因等苦味賦予成分；及苦瓜、當藥茶、苦丁茶、苦艾萃取物、龍膽萃取物、奎寧萃取物等苦味賦予素材。該等苦味劑可僅使用1種，亦可併用2種以上。 The yeast beer foaming beverage of the present invention preferably further contains a bittering agent. The bitterness agent is not particularly limited as long as it exhibits a bitter taste similar to or similar to that of beer, and may be a bitter component contained in the hop or may be contained in the hops. The bitter ingredient in hops. Specific examples of the bittering agent include magnesium salt, calcium salt, tributyl citrate, triethyl citrate, Naringin, Qurasin, and iso-alpha acid. , tetraisoalpha acid, beta acid oxide, quinine, bitter melon, quercetin, theobromine, caffeine and other bitterness imparting ingredients; and bitter gourd, herbal tea, Kudingcha, bitter extract, dragon A bitter taste such as a gallbladder extract or a quinine extract is added to the material. These bittering agents may be used alone or in combination of two or more.
本發明之醱酵類啤酒發泡性飲料係將原麥芽汁抽提物抑制為7.0~9.0質量%，且將水溶性膳食纖維設為原料，並將最終飲料中之沉香醇濃度調整為20~40ppb，除此以外，可以與通常之醱酵類啤酒發泡性飲料相同之方式進行製造。通常之醱酵類啤酒發泡性飲料可經釀造(醱酵原料液製備)、醱酵、儲酒、過濾之步驟而製造。 The fermented beer foaming beverage of the present invention suppresses the original wort extract to 7.0 to 9.0% by mass, and uses the water-soluble dietary fiber as a raw material, and adjusts the concentration of the agar alcohol in the final beverage to 20 In addition to the above, it can be produced in the same manner as a normal fermentation beer-flavored beverage. Usually, the fermented beer foaming beverage can be produced by the steps of brewing (preparation of fermentation raw material liquid), fermentation, storage, and filtration.
首先，作為釀造步驟(醱酵原料液製備步驟)，由選自由穀物原料及糖類原料所組成之群中之1種以上製備醱酵原料液。具體而言，首先製備包含穀物原料與糖類原料中之至少任一者與原料水之混合物，進行加溫而使穀物原料等之澱粉質糖化。亦可向該混合物添加穀物原料等與水以外之輔料。作為該輔料，例如可列舉：啤酒花、膳食纖維、酵母萃取物、甜味劑、果汁、苦味劑、著色料、香草、香料等。 又，可視需要而添加α-澱粉酶、葡糖澱粉酶、聚三葡萄糖酶等糖化酶或蛋白酶等酶劑。 First, as a brewing step (preparation step of the fermentation raw material liquid), a fermentation raw material liquid is prepared from one or more selected from the group consisting of a cereal raw material and a saccharide raw material. Specifically, first, a mixture containing at least one of a cereal raw material and a saccharide raw material and raw material water is prepared, and heating is performed to saccharify the starch of the cereal raw material or the like. An auxiliary material other than water, such as a cereal raw material, may be added to the mixture. Examples of the auxiliary material include hops, dietary fiber, yeast extract, sweetener, fruit juice, bittering agent, coloring material, vanilla, and flavor. Further, an enzyme such as a saccharification enzyme such as an α-amylase, a glucoamylase or a polytriglucosease or a protease may be added as needed.
糖化處理係應用源自穀物原料等之酶、或另外添加之酶進行。關於糖化處理時之溫度或時間，係考慮所使用之穀物原料等之種類、穀物原料占醱酵原料整體之比例、所添加之酶之種類或混合物之量、及作為目標之醱酵類啤酒發泡性飲料之品質等而適當進行調整。例如糖化處理可藉由將包含穀物原料等之混合物於35~70℃下保持20~90分鐘等慣例而進行。 The saccharification treatment is carried out using an enzyme derived from a cereal material or the like or an enzyme added thereto. The temperature or time at the time of the saccharification treatment is considered as the type of the cereal raw material to be used, the ratio of the cereal raw material to the whole of the raw material of the fermented raw material, the type of the enzyme to be added or the amount of the mixture, and the target of the brewed beer. The quality of the foamed beverage is appropriately adjusted. For example, the saccharification treatment can be carried out by a conventional practice of maintaining a mixture containing a cereal material or the like at 35 to 70 ° C for 20 to 90 minutes.
藉由將糖化處理後所獲得之糖液進行煮沸，可製備煮汁(糖液之煮沸物)。糖液較佳為於煮沸處理前進行過濾，而對所獲得之濾液進行煮沸處理。又，亦可使用於麥芽精中添加溫水而成者代替該糖液之濾液，而將其進行煮沸。煮沸方法及其條件可適當地決定。 The boiled juice (boiled liquid of the sugar liquid) can be prepared by boiling the sugar liquid obtained after the saccharification treatment. The sugar liquid is preferably filtered prior to boiling treatment, and the obtained filtrate is subjected to boiling treatment. Further, it is also possible to use a warm water added to the malt extract instead of the filtrate of the sugar liquid, and to boil it. The boiling method and conditions thereof can be appropriately determined.
藉由於煮沸處理前或煮沸處理中適當地添加香草等，可製造具有所需之香味之醱酵類啤酒發泡性飲料。尤其是啤酒花較佳為於煮沸處理前或煮沸處理中進行添加。藉由於啤酒花之存在下進行煮沸處理，可高效率地煮出啤酒花之風味、香氣成分。啤酒花之添加量、添加態樣(例如分為數次進行添加等)及煮沸條件可適當地決定。 By adding vanilla or the like as appropriate in the boiling treatment or in the boiling treatment, a fermented beer foaming beverage having a desired flavor can be produced. In particular, the hops are preferably added before the boiling treatment or during the boiling treatment. By boiling in the presence of hops, the flavor and aroma components of hops can be efficiently extracted. The amount of hops added, the form of addition (for example, addition in several additions), and the boiling conditions can be appropriately determined.
例如於根據香型啤酒花之使用量而調節飲料之沉香醇濃度之情形時，向糖化處理後所獲得之糖液添加苦型啤酒花而進行煮沸處理，於煮沸處理即將結束之前添加充分量之香型啤酒花而結束煮沸處理。由於在添加有香型啤酒花之狀態下之煮沸時間較短，故而可獲得沉香醇濃度較高之醱酵類啤酒發泡性飲料。亦可於煮沸處理結束後添加香型啤酒花。 For example, when the concentration of the agaric alcohol of the beverage is adjusted according to the amount of the hops, the bitter hop is added to the sugar liquid obtained after the saccharification treatment, and the boiled hop is added, and a sufficient amount of the scent is added just before the end of the boiling treatment. The hops are finished and the boiling treatment is finished. Since the boiling time in the state in which the fragrant hop is added is short, a lyophilized beer-flavored beverage having a high concentration of the lintel alcohol can be obtained. It is also possible to add fragrant hops after the boiling treatment.
較佳為於釀造步驟後且醱酵步驟前自所製備之煮汁中將由於沈澱而產生之蛋白質等酒糟去除。酒糟之去除可利用任一種固液分離處理進行，但通常而言，使用被稱為漩渦槽之槽而將沈澱物去除。此時 之煮汁之溫度只要為15℃以上即可，通常而言於50~80℃左右下進行。去除了酒糟後之煮汁(濾液)係藉由板式冷卻器等冷卻至適當之醱酵溫度。該去除了酒糟後之煮汁成為醱酵原料液。 Preferably, the distiller's grains such as proteins produced by the precipitation are removed from the prepared boiled juice after the brewing step and before the fermentation step. The removal of the vinasse can be carried out using any solid-liquid separation process, but in general, the precipitate is removed using a tank called a vortex tank. at this time The temperature of the boiled juice may be 15 ° C or higher, and is usually carried out at about 50 to 80 ° C. The boiled juice (filtrate) after removing the vinasse is cooled to a suitable fermentation temperature by a plate cooler or the like. The boiled juice after removing the vinasse becomes a fermentation raw material liquid.
其次，作為醱酵步驟，向經冷卻之醱酵原料液接種酵母而進行醱酵。經冷卻之醱酵原料液可直接供於醱酵步驟，亦可於調整至所需之萃取物濃度後供於醱酵步驟。用於醱酵之酵母並無特別限定，通常可自酒類之製造所使用之酵母中適當進行選擇而使用。可為上面醱酵酵母，亦可為下面醱酵酵母，但就容易應用於大型釀造設備之方面而言，較佳為下面醱酵酵母。 Next, as a fermentation step, yeast is inoculated to the cooled fermentation material to carry out fermentation. The cooled feedstock solution can be supplied directly to the fermentation step or to the fermentation step after adjustment to the desired extract concentration. The yeast used for the fermentation is not particularly limited, and it can be usually selected and used from the yeast used in the manufacture of the wine. It may be the yeast yeast above, or the yeast yeast below, but it is preferably used in the aspect of large-scale brewing equipment, preferably yeast yeast.
藉由抑制醱酵步驟中之酒精醱酵，而更為減少由於醱酵而產生之酒精量。因此，尤其是於製造酒精濃度未達1體積%之醱酵類啤酒發泡性飲料之情形時，亦較佳為降低醱酵步驟中之醱酵度。 By inhibiting the alcohol fermentation in the fermentation step, the amount of alcohol produced by fermentation is further reduced. Therefore, especially in the case of producing a brewed beer sparkling beverage having an alcohol concentration of less than 1% by volume, it is also preferred to reduce the degree of fermentation in the fermentation step.
進而，作為儲酒步驟，使所獲得之醱酵液於儲酒槽中進行熟成，於0℃左右之低溫條件下進行儲藏並使之穩定後，作為過濾步驟，將熟成後之醱酵液進行過濾，藉此將酵母及於該溫度區域下不溶之蛋白質等去除，而可獲得目標之醱酵類啤酒發泡性飲料。該過濾處理只要為能夠過濾去除酵母之方法即可，例如可列舉：矽藻土過濾、利用平均孔徑為4~5μm左右之過濾器之過濾器過濾等。又，為了製成所需之酒精濃度，亦可於過濾前或過濾後添加適量之水而進行稀釋。所獲得之醱酵類啤酒發泡性飲料通常藉由填充步驟進行裝瓶，而以製品之形式出貨。 Further, as a wine storage step, the obtained broth is matured in a wine storage tank, stored at a low temperature of about 0 ° C, and stabilized, and then, as a filtration step, the cooked broth is subjected to a fermentation step. By filtering, the yeast and the protein insoluble in the temperature region are removed, and the desired yeast beer foaming beverage can be obtained. The filtration treatment may be a method capable of filtering and removing the yeast, and examples thereof include filtration by diatomaceous earth, filtration using a filter having a filter having an average pore diameter of about 4 to 5 μm, and the like. Further, in order to prepare the desired alcohol concentration, it may be diluted by adding an appropriate amount of water before or after filtration. The obtained fermented beer foaming beverage is usually bottled by a filling step and shipped as a product.
除此以外，於利用酵母之醱酵步驟後之步驟中，例如藉由與含有酒精之蒸餾液進行混合，可製造相當於日本酒稅法中之甜露酒類之醱酵類啤酒發泡性飲料。含有酒精之蒸餾液之添加可於用以調整酒精濃度之加水前進行，亦可於加水後進行。關於所添加之含有酒精之蒸餾液，就能夠製造具有更佳麥感之醱酵類啤酒發泡性飲料之方面而 言，較佳為麥烈性酒。 In addition, in the step after the fermentation step using the yeast, for example, by mixing with a distillate containing alcohol, a fermented beer-flavored beverage equivalent to the sweet-sweet liquor in the Japanese liquor tax law can be produced. The addition of the alcohol-containing distillate may be carried out before the addition of water for adjusting the alcohol concentration, or after the addition of water. With regard to the added distillate containing alcohol, it is possible to produce a beer-flavored beverage having a better sensation of beer. It is better to be a liqueur.
於將沉香醇或含有其之香料設為原料之情形時，為了抑制所添加之沉香醇於製造步驟中消失，沉香醇或含有其之香料較佳為於醱酵步驟前之煮沸處理後進行添加，更佳為於儲酒步驟或其後之過濾步驟中進行添加。 In the case where the linalool or the perfume containing the same is used as a raw material, in order to suppress the disappearance of the added linalool in the production step, the linalool or the flavonoid containing the same is preferably added after the boiling treatment before the fermentation step. More preferably, it is added in the wine storage step or the subsequent filtration step.
其次示出實施例及參考例而對本發明進一步詳細地進行說明，但本發明並不限定於以下之實施例等。 The present invention will be described in further detail with reference to examples and reference examples. However, the present invention is not limited to the following examples and the like.
再者，於下述之實施例中，醱酵類啤酒發泡性飲料中之沉香醇濃度係藉由GC-MS進行定量，原麥芽汁抽提物值係依據SCABA法進行測定。 Further, in the following examples, the concentration of the linalool in the leavened beer-flavored beverage was quantified by GC-MS, and the value of the original wort extract was measured by the SCABA method.
[製造例1] [Manufacturing Example 1]
將麥芽6.5kg、砂糖19.5kg及酵母萃取物設為原料，依據慣例進行釀造而製造麥芽汁。將所獲得之麥芽汁進行過濾，添加苦型啤酒花後進行煮沸而獲得麥芽汁(穀物煮汁)。其次，將80~99℃左右之麥芽汁移至沈澱槽，將沈澱物進行分離、去除後進行冷卻。向該冷卻之麥芽汁接種啤酒酵母而使該麥芽汁醱酵，之後於儲酒槽中使之熟成。向熟成後之醱酵液加水而調整濃度後，進行過濾器過濾(平均孔徑：0.65μm)，而獲得作為基液之醱酵類啤酒發泡性飲料。該醱酵類啤酒發泡性飲料係原麥芽汁抽提物為7.34質量%，酒精濃度為4.27體積%，沉香醇濃度為1.9ppb，二氧化碳為2.8gas vol.。 The malt juice was produced by brewing 6.5 kg of malt, 19.5 kg of granulated sugar, and yeast extract as raw materials. The obtained wort was filtered, and bitter hops were added, followed by boiling to obtain a wort (cereal boiled juice). Next, the wort of about 80 to 99 ° C is moved to a sedimentation tank, and the precipitate is separated, removed, and then cooled. The cooled wort is inoculated with brewer's yeast to ferment the wort, and then matured in a wine storage tank. After adjusting the concentration by adding water to the mashed broth, the mixture was filtered (average pore diameter: 0.65 μm) to obtain a lyophilized beer-flavored beverage as a base liquid. The yeast beer foaming beverage was 7.34% by mass of the original wort extract, the alcohol concentration was 4.27 vol%, the linalo alcohol concentration was 1.9 ppb, and the carbon dioxide was 2.8 gas vol.
[實施例1] [Example 1]
將作為膳食纖維之水溶性膳食纖維(難消化性糊精；松穀化學工業股份有限公司製造)以成為0、1.5、3.0g/100mL之方式，將沉香醇以成為1.9(無添加)、10、20、40、60ppb之方式添加至製造例1中所製備之醱酵類啤酒發泡性飲料中，而獲得醱酵類啤酒發泡性飲料。 The water-soluble dietary fiber (indigestible dextrin; manufactured by Matsutani Chemical Industry Co., Ltd.), which is a dietary fiber, was made into a 1.9 (no added), 10 in a manner of 0, 1.5, 3.0 g/100 mL. In the form of 20, 40, and 60 ppb, it was added to the fermented beer foaming beverage prepared in Production Example 1, and a fermented beer foaming beverage was obtained.
對所獲得之醱酵類啤酒發泡性飲料之香味之平衡性進行官能評價。關於官能評價，係6名專業官能檢查員於矇眼情況下分別對各發泡酒進行官能試飲，並以下述之5個等級進行評價。 The sensory evaluation of the balance of the flavor of the obtained beer-flavored sparkling beverage was carried out. Regarding the sensory evaluation, six professional inspectors performed functional drinking on each of the sparkling wines in the case of a blind eye, and evaluated them in the following five grades.
5：平衡性良好(味道不寡淡且不過濃)。 5: Good balance (the taste is not too light and not too thick).
4：平衡性稍好。 4: The balance is slightly better.
3：中等。 3: Moderate.
2：平衡性稍好。 2: The balance is slightly better.
1：平衡性較差(味道寡淡、或味道濃)。 1: Poor balance (low taste, or strong taste).
將各醱酵類啤酒發泡性飲料之6名專業官能檢查員之評分之平均值與膳食纖維濃度及沉香醇濃度一併示於表1。又，將由專業官能檢查員所獲得之對膳食纖維含量1.5g/100mL之醱酵類啤酒發泡性飲料之主要官能評註示於表2。表2中，括弧內係表示作出評註之專業官能檢查員之人數。其結果為，含有1.5g/100mL之膳食纖維，原麥芽汁抽提物為8.70質量%，且沉香醇濃度為20~40ppb之醱酵類啤酒發泡 性飲料係味道寡淡得到解決，且味道不會過濃，有醇香而香味平衡性良好。 The average of the scores of the six professional inspectors of each of the fermented beer-flavored beverages is shown in Table 1 together with the dietary fiber concentration and the concentration of the agar alcohol. Further, the main functional evaluation of the fermented beer-flavored beverage having a dietary fiber content of 1.5 g/100 mL obtained by a professional inspector is shown in Table 2. In Table 2, the brackets indicate the number of professional inspectors who commented. As a result, the dietary fiber containing 1.5 g/100 mL, the original wort extract is 8.70% by mass, and the eucalyptus alcohol concentration is 20-40 ppb. The taste of the beverage is meager, and the taste is not too strong, and the taste is mellow and the fragrance is well balanced.
[實施例2] [Embodiment 2]
利用脫氣水稀釋製造例1中所製備之醱酵類啤酒發泡性飲料，而將二氧化碳量調節為2.8gas vol.。所獲得之醱酵類啤酒發泡性飲料係原麥芽汁抽提物為5.37質量%，酒精濃度為3.09體積%，沉香醇濃度為1.4ppb。 The fermentation beer-flavored beverage prepared in Production Example 1 was diluted with deaerated water, and the amount of carbon dioxide was adjusted to 2.8 gas vol. The obtained fermented beer foaming beverage was obtained by the original wort extract of 5.37 mass%, the alcohol concentration of 3.09 vol%, and the linalool concentration of 1.4 ppb.
將作為膳食纖維之水溶性膳食纖維(難消化性糊精；松穀化學工業股份有限公司製造)以成為0、1.5、3.0g/100mL之方式，將沉香醇以成為1.4(無添加)、10、20、40、60ppb之方式添加至所獲得之醱酵類啤酒發泡性飲料中，而獲得醱酵類啤酒發泡性飲料。以與實施例1相同之方式對所獲得之醱酵類啤酒發泡性飲料之香味之平衡性進行官能評價。 The water-soluble dietary fiber (indigestible dextrin; manufactured by Matsutani Chemical Industry Co., Ltd.), which is a dietary fiber, was made into a mixture of 0, 1.5, and 3.0 g/100 mL to become 1.4 (no added), 10 A method of adding 20, 40, or 60 ppb to the obtained beer-flavored beverage, and obtaining a beer-flavored beverage. The balance of the flavor of the obtained yeast beer-flavored beverage was evaluated in the same manner as in Example 1.
將各醱酵類啤酒發泡性飲料之6名專業官能檢查員之評分之平均值與膳食纖維濃度及沉香酒精濃度一併示於表3。又，將由專業官能檢查員所獲得之對膳食纖維含量3.0g/100mL之醱酵類啤酒發泡性飲料之主要官能評註示於表4。表4中，括弧內係表示作出評註之專業官能檢查員之人數。其結果為，含有3.0g/100mL之膳食纖維，原麥芽汁抽提物為8.17質量%，且沉香酒精濃度為20~40ppb之醱酵類啤酒發泡性飲料係味道寡淡得到解決，且味道不會過濃，有醇香而香味平衡性良好。 The average of the scores of the six professional inspectors of each of the fermented beer-flavored beverages is shown in Table 3 together with the dietary fiber concentration and the agarwood alcohol concentration. Further, the main functional evaluations of the fermented beer-flavored beverage having a dietary fiber content of 3.0 g/100 mL obtained by a professional inspector are shown in Table 4. In Table 4, the brackets indicate the number of professional inspectors who commented. As a result, the dietary fiber containing 3.0 g/100 mL, the original wort extract is 8.17 mass%, and the agaric alcoholic beverage having a concentration of 20 to 40 ppb of agarwood is lightly tasted, and The taste is not too strong, it is mellow and the flavor is well balanced.
[實施例3] [Example 3]
利用脫氣水稀釋製造例1中所製備之醱酵類啤酒發泡性飲料，而將二氧化碳量調節為2.8gas vol.。所獲得之醱酵類啤酒發泡性飲料係原麥芽汁抽提物為6.44質量%，酒精濃度為3.73體積%，沉香醇濃度為1.7ppb。 The fermentation beer-flavored beverage prepared in Production Example 1 was diluted with deaerated water, and the amount of carbon dioxide was adjusted to 2.8 gas vol. The obtained beer-flavored beverage was obtained by using a raw wort extract of 6.44% by mass, an alcohol concentration of 3.73% by volume, and a linalool concentration of 1.7 ppb.
將作為膳食纖維之水溶性膳食纖維(難消化性糊精；松穀化學工業股份有限公司製造)以成為0、0.75、1.5、2.25、3.0g/100mL之方式，將沉香醇以成為1.7(無添加)、10、20、40、60ppb之方式添加至所獲得之醱酵類啤酒發泡性飲料中，而獲得醱酵類啤酒發泡性飲料。以與實施例1相同之方式對所獲得之醱酵類啤酒發泡性飲料之香味平衡性進行官能評價。 The water-soluble dietary fiber (indigestible dextrin; manufactured by Matsutani Chemical Industry Co., Ltd.) as dietary fiber was used to be 1.7 (none) in the form of 0, 0.75, 1.5, 2.25, 3.0 g/100 mL. The method of adding, 10, 20, 40, and 60 ppb is added to the obtained beer-flavored beverage, and a fermented beer-flavored beverage is obtained. The flavor balance of the obtained yeast beer-foaming beverage was subjected to sensory evaluation in the same manner as in Example 1.
將各醱酵類啤酒發泡性飲料之6名專業官能檢查員之評分之平均值與膳食纖維濃度及沉香醇濃度一併示於表5。又，將由專業官能檢查員所獲得之對膳食纖維含量1.5g/100mL之醱酵類啤酒發泡性飲料之主要官能評註示於表6。表6中，括弧內係表示作出評註之專業官能檢查員之人數。其結果為，含有0.75~2.25g/100mL之膳食纖維，原麥芽汁抽提物為7.13~8.50質量%，且沉香醇濃度為20~40ppb之醱酵類啤酒發泡性飲料係味道寡淡得到解決，且味道不會過濃，有醇香而香味平衡性良好。 The average of the scores of the six professional inspectors of each of the fermented beer-flavored beverages is shown in Table 5 together with the dietary fiber concentration and the concentration of the agar alcohol. Further, the main functional evaluations of the fermented beer foaming beverages having a dietary fiber content of 1.5 g/100 mL obtained by a professional inspector are shown in Table 6. In Table 6, the brackets indicate the number of professional inspectors who commented. As a result, it contains 0.75 to 2.25 g/100 mL of dietary fiber, the original wort extract is 7.13 to 8.50% by mass, and the eucalyptus alcohol-flavored beverage having a concentration of 20 to 40 ppb is tasteless. It is solved, and the taste is not too strong, and it has a mellow fragrance and a good balance of flavor.
[實施例4] [Example 4]
將作為膳食纖維之聚葡萄糖(Danisco公司製造)以成為1.5g/100mL之方式，將沉香醇以成為1.7(無添加)、10、20、40、60ppb之方式添加至實施例3中所製備之原麥芽汁抽提物為6.44質量%，酒精濃度為3.73體積%，沉香醇濃度為1.7ppb，二氧化碳為2.8gas vol.之醱酵類啤酒發泡性飲料中，而獲得醱酵類啤酒發泡性飲料。以與實施例1相同之方式對所獲得之醱酵類啤酒發泡性飲料之香味平衡性進行官能評價。 The polydextrose (manufactured by Danisco Co., Ltd.) as a dietary fiber was added to the method prepared in Example 3 in such a manner that it was 1.5 g/100 mL, and the linalool was 1.7 (no addition), 10, 20, 40, 60 ppb. The original wort extract is 6.44% by mass, the alcohol concentration is 3.73% by volume, the concentration of the linalool is 1.7 ppb, and the carbon dioxide is 2.8gas vol. Foamy drink. The flavor balance of the obtained yeast beer-foaming beverage was subjected to sensory evaluation in the same manner as in Example 1.
將各醱酵類啤酒發泡性飲料之6名專業官能檢查員之評分之平均值與膳食纖維濃度及沉香醇濃度一併示於表7。又，將由專業官能檢查員所獲得之對膳食纖維含量1.5g/100mL之醱酵類啤酒發泡性飲料之主要官能評註示於表8。表6中，括弧內係表示作出評註之專業官能檢查員之人數。其結果為，與添加有難消化性糊精之實施例3同樣地，沉香醇濃度為20~40ppb之醱酵類啤酒發泡性飲料係味道寡淡得到解決，且味道不會過濃，有醇香而香味平衡性良好，但與含有難消化性糊精者相比，香味平衡性之評價較低。 The average of the scores of the six professional inspectors of each of the fermented beer-flavored beverages is shown in Table 7 together with the dietary fiber concentration and the concentration of the agar alcohol. Further, the main functional evaluation of the fermented beer-flavored beverage having a dietary fiber content of 1.5 g/100 mL obtained by a professional inspector is shown in Table 8. In Table 6, the brackets indicate the number of professional inspectors who commented. As a result, in the same manner as in Example 3 in which the indigestible dextrin was added, the mellow beer-flavored beverage having a concentration of 20 to 40 ppb of the eucalyptus alcohol was obtained, and the taste was not too strong, and the taste was not too strong. The balance of the fragrance is good, but the evaluation of the balance of the fragrance is lower than that of the one containing the indigestible dextrin.
[實施例5] [Example 5]
將麥芽6.5kg、砂糖14.0kg、難消化性糊精(松穀化學工業股份有限公司製造)5.5kg及酵母萃取物設為原料，依據慣例進行釀造而製造麥芽汁。將所獲得之麥芽汁進行過濾，添加苦型啤酒花後進行煮沸而獲得麥芽汁(穀物煮汁)。向麥芽汁煮沸結束後之麥芽汁添加香型啤酒花後，移至沈澱槽而將沈澱物進行分離、去除後進行冷卻。向該冷卻 之麥芽汁接種啤酒酵母而使該麥芽汁醱酵，之後於儲酒槽中使之熟成。向熟成後之醱酵液加水而調整濃度後，進行過濾器過濾(平均孔徑：0.65μm)，而獲得醱酵類啤酒發泡性飲料。藉由改變麥芽汁煮沸結束後所添加之香型啤酒花之量，而獲得沉香醇濃度不同之5種醱酵類啤酒發泡性飲料。所獲得之5種醱酵類啤酒發泡性飲料係原麥芽汁抽提物為7.70~7.85質量%，酒精濃度為3.53~3.61體積%，膳食纖維濃度為1.8g/100mL，沉香醇濃度為2.1~38ppb，二氧化碳為2.8gas vol.。 The malt juice was produced by brewing 6.5 kg of malt, 14.0 kg of granulated sugar, 5.5 kg of indigestible dextrin (manufactured by Matsutani Chemical Industry Co., Ltd.), and a yeast extract as raw materials. The obtained wort was filtered, and bitter hops were added, followed by boiling to obtain a wort (cereal boiled juice). After adding the fragrant hop to the wort after the boiling of the wort, it is transferred to a sedimentation tank, and the precipitate is separated, removed, and then cooled. To the cooling The wort is inoculated with brewer's yeast to ferment the wort, which is then cooked in a wine storage tank. After adding the water to the broth after the ripening to adjust the concentration, the mixture was filtered (average pore diameter: 0.65 μm) to obtain a beer-flavored beverage. By changing the amount of the fragrant hops added after the end of the wort boiling, five kinds of mellow beer-flavored beverages having different concentrations of the linalool are obtained. The obtained five kinds of mellow beer-flavored beverages are 7.70 to 7.85 mass% of the original wort extract, the alcohol concentration is 3.53 to 3.61 vol%, the dietary fiber concentration is 1.8 g/100 mL, and the concentration of the linalool is 2.1~38ppb, carbon dioxide is 2.8gas vol.
以與實施例1相同之方式對各醱酵類啤酒發泡性飲料之香味平衡性進行官能評價。將各醱酵類啤酒發泡性飲料之6名專業官能檢查員之評分之平均值及由專業官能檢查員所獲得之主要官能評註與沉香醇濃度一併示於表9。表9中，括弧內係表示作出評註之專業官能檢查員之人數。其結果為，與實施例1~4同樣地，沉香醇濃度為25~38ppb之醱酵類啤酒發泡性飲料係味道寡淡得到解決，且味道不會過濃，有醇香而香味平衡性良好。又，香味平衡性之評價較藉由於麥芽汁煮沸結束後不使用香型啤酒花，而是將沉香醇添加於製品中而製備之實施例1~4之情形高。 The flavor balance of each of the fermented beer-flavored beverages was subjected to sensory evaluation in the same manner as in Example 1. The average of the scores of the six professional inspectors of each of the fermented beer-flavored beverages and the main functional commentary obtained by the professional inspector are shown in Table 9 together with the concentration of the linalool. In Table 9, the brackets indicate the number of professional inspectors who commented. As a result, in the same manner as in the first to fourth embodiments, the lyophilized beer-flavored beverage having a concentration of arsenic alcohol of 25 to 38 ppb was obtained, and the taste was not too strong, and the taste was not too rich, and the flavor was well balanced. . Further, the evaluation of the flavor balance was higher than the case of Examples 1 to 4 prepared by adding the linseed alcohol to the product after the end of the boiling of the wort without using the fragrant hop.
[參考例1] [Reference Example 1]
針對市售之類啤酒發泡性飲料，對原麥芽汁抽提物值、酒精濃度及沉香醇濃度進行測定，進而根據原材料標識而調查是否含有水溶性膳食纖維。將結果示於表10及11。表之「水溶性膳食纖維」之欄中，○意指包含水溶性膳食纖維作為原料，×意指不含水溶性膳食纖維作為原料。其結果為，於市售之類啤酒發泡性飲料中，並無原麥芽汁抽提物為7.0~9.0質量%，含有水溶性膳食纖維，且沉香醇濃度為20~40ppb者。 For the beer-flavored beverages that are commercially available, the original wort extract value, the alcohol concentration, and the agar alcohol concentration are measured, and it is investigated whether or not the water-soluble dietary fiber is contained according to the raw material label. The results are shown in Tables 10 and 11. In the column of "water-soluble dietary fiber" in the table, ○ means that water-soluble dietary fiber is contained as a raw material, and × means that water-soluble dietary fiber is not contained as a raw material. As a result, in the beer-flavored beverage which is commercially available, there is no original wort extract of 7.0 to 9.0% by mass, and water-soluble dietary fiber is contained, and the concentration of the linalool is 20 to 40 ppb.
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| JP7029926B6 (en) * | 2017-10-17 | 2023-12-18 | サッポロビール株式会社 | Beer-taste beverage, method for producing beer-taste beverage, and method for improving flavor of beer-taste beverage |
| JP2020000164A (en) * | 2018-06-29 | 2020-01-09 | アサヒビール株式会社 | Fermented malt alcoholic beverage and method for producing the same |
| JP6622896B1 (en) * | 2018-12-27 | 2019-12-18 | サントリーホールディングス株式会社 | Beer-taste beverage and method for producing beer-taste beverage |
| JP2020127374A (en) * | 2019-02-07 | 2020-08-27 | アサヒビール株式会社 | Beer-like sparkling drink, and production method thereof |
| JP7281345B2 (en) * | 2019-05-30 | 2023-05-25 | サントリーホールディングス株式会社 | Beer-taste beverage and method for producing beer-taste beverage |
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| JP6831442B1 (en) * | 2019-12-20 | 2021-02-17 | サントリーホールディングス株式会社 | Fermented beer taste beverage |
| JP7043535B2 (en) * | 2020-03-27 | 2022-03-29 | サントリーホールディングス株式会社 | Beer taste beverage |
| JP7164559B2 (en) * | 2020-03-27 | 2022-11-01 | サントリーホールディングス株式会社 | beer-taste beverage |
| JP7341279B1 (en) | 2022-03-31 | 2023-09-08 | サントリーホールディングス株式会社 | beer taste drinks |
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| JP2010130902A (en) * | 2008-11-10 | 2010-06-17 | Suntory Holdings Ltd | Low-glucide fermented beverage in new type and method for producing the same |
| JP5727711B2 (en) * | 2010-03-16 | 2015-06-03 | アサヒビール株式会社 | Method for producing beer-like sparkling alcoholic beverage |
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- 2016-03-10 TW TW105107370A patent/TW201636415A/en unknown
- 2016-03-10 WO PCT/JP2016/057535 patent/WO2016163200A1/en active Application Filing
- 2016-03-10 JP JP2017511512A patent/JP6649946B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2016163200A1 (en) | 2018-02-01 |
| JP6649946B2 (en) | 2020-02-19 |
| WO2016163200A1 (en) | 2016-10-13 |
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