Beer-flavored beverage

Abstract

To provide a beer-flavored beverage that is low in carbohydrates yet boasts a mild taste. [Solution] A beer-flavored beverage having a carbohydrate content of 0.5g / 100mL or more and 2.5g / 100mL or less, and a total arabinoxylan content of 70mg / 100mL or more.

Description

Technical Field

[0001] The present invention relates to a beer-taste beverage.

Background Art

[0002] Due to the increasing health consciousness in recent years, the demand for beer-taste beverages with a reduced sugar content has been increasing. For example, Patent Document 1 discloses a low-sugar beer-taste beverage characterized by having a ratio of peptides with a molecular weight of 800 to 1500 Da within a specific range.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, low-sugar beer-taste beverages with a sugar content of about 0.5 g / 100 mL or more and 2.5 g / 100 mL or less have a problem that the taste is flat and lacks mildness.

[0005] The present invention has been made in view of the above circumstances, and an object thereof is to provide a beer-taste beverage that is low in sugar and excellent in taste mildness.

Means for Solving the Problems

[0006] The present invention relates to a beer-taste beverage having a sugar content of 0.5 g / 100 mL or more and 2.5 g / 100 mL or less and a total arabinoxylan amount of 70 mg / 100 mL or more.

[0007] The beer-flavored beverage according to the present invention has a total arabinoxylan content within a predetermined range, and therefore, despite being low in carbohydrates, it has excellent mildness of flavor. Furthermore, because the carbohydrate content and total arabinoxylan content of the beer-flavored beverage according to the present invention are within a predetermined range, in addition to having excellent mildness of flavor, it also has a cleaner aftertaste compared to beer-flavored beverages outside this range, and the overall aroma and flavor of the beer-flavored beverage are also improved.

[0008] The above-mentioned beer-flavored beverage may have a malt content of 50% by mass or more.

[0009] The total amount of arabinoxylan mentioned above may be 90 mg / 100 mL or more, or less than 250 mg / 100 mL. This will result in a more pronounced effect than described above.

[0010] The above-mentioned beer-flavored beverage may further contain nerol, with a nerol content of 6 μg / L or more. This will result in a more pronounced effect than previously described.

[0011] The present invention also relates to a method for producing a beer-flavored beverage, which includes adjusting the carbohydrate content to 0.5 g / 100 mL or more and 2.5 g / 100 mL or less, and adjusting the total arabinoxylan content to 70 mg / 100 mL or more.

[0012] The present invention further relates to a method for improving the mildness of the taste of a beer-flavored beverage, which includes adjusting the carbohydrate content to 0.5 g / 100 mL or more and 2.5 g / 100 mL or less, and adjusting the total arabinoxylan amount to 70 mg / 100 mL or more.

[0013] The present invention includes, for example, the following inventions: [1] A beer-flavored beverage having a carbohydrate content of 0.5g / 100mL to 2.5g / 100mL, and a total arabinoxylan content of 70mg / 100mL or more. [2] A beer-flavored beverage as described in [1], wherein the malt content is 50% by mass or more. [3] A beer-flavored beverage as described in [1] or [2], wherein the total amount of arabinoxylan is 90 mg / 100 mL or more. [4] A beer-flavored beverage as described in any of [1] to [3], having a total arabinoxylan content of less than 250 mg / 100 mL. [5] A beer-flavored beverage described in any of [1] to [4], with a carbohydrate content of less than 1.5g / 100mL. [6] It also contains nerol, A beer-flavored beverage as described in any of [1] to [5], having a nerol content of 6 μg / L or more. [7] A method for producing a beer-flavored beverage, comprising adjusting the carbohydrate content to between 0.5 g / 100 mL and 2.5 g / 100 mL, and adjusting the total arabinoxylan content to 70 mg / 100 mL or more. [8] A method for improving the mildness of the taste of a beer-flavored beverage, comprising adjusting the carbohydrate content to between 0.5g / 100mL and 2.5g / 100mL, and adjusting the total arabinoxylan content to 70mg / 100mL or more. [Effects of the Invention]

[0014] According to the present invention, it is possible to provide a beer-flavored beverage that is low in carbohydrates yet has an excellent mild taste. [Modes for carrying out the invention]

[0015] The embodiments for carrying out the present invention will be described in detail below. However, the present invention is not limited to the following embodiments.

[0016] [Beer-flavored beverage] The beer-taste beverage according to this embodiment has a sugar content of 0.5 g / 100 mL or more and 2.5 g / 100 mL or less, and a total arabinoxylan amount of 70 mg / 100 mL or more.

[0017] In this specification, "beer-taste beverage" means a beverage having a beer-like aroma. Examples of beer-taste beverages include, but are not limited to, beer, sparkling wine, and other sparkling alcoholic beverages defined in Article 3 of the Liquor Tax Act (Law No. 6 of 1953). Also, beer-taste beverages can include beverages that do not belong to the category of sparkling alcoholic beverages under the Liquor Tax Act and soft drinks (e.g., non-alcoholic beer-taste beverages). The beer-taste beverage according to this embodiment is not limited to those exemplified above.

[0018] The beer-taste beverage according to this embodiment may be a beer-taste alcoholic beverage with an alcohol concentration of 1 v / v% or more, or a non-alcoholic beer-taste beverage with an alcohol concentration of less than 1 v / v%. In this specification, alcohol means ethanol unless otherwise specified.

[0019] The alcohol concentration of the beer-taste alcoholic beverage is not particularly limited and may be, for example, 1 v / v% or more, 1.5 v / v% or more, 2 v / v% or more, 2.5 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, 4 v / v% or more, or 4.5 v / v% or more. Also, the alcohol concentration of the beer-taste alcoholic beverage may be, for example, 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less, 6.5 v / v% or less, 6 v / v% or less, 5.5 v / v% or less, or 5 v / v% or less.

[0020] The alcohol concentration of the non-alcoholic beer-taste beverage may be less than 1 v / v%, may be 0.5 v / v% or less, may be 0.1 v / v% or less, or may be less than 0.005 v / v% (0.00 v / v%).

[0021] The alcohol concentration of the beer-flavored beverage according to this embodiment can be measured, for example, by the method described in "8.3.6 Beer, Alcohol (Alcoholizer Method)" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and enlarged in 2013).

[0022] In this embodiment, the beer-flavored beverage is preferably a beer-flavored alcoholic beverage, as the effects of the present invention are more pronounced in this embodiment.

[0023] The carbohydrate content of the beer-flavored beverage according to this embodiment is 0.5 g / 100 mL or more and 2.5 g / 100 mL or less. The carbohydrate content of the beer-flavored beverage according to this embodiment may be, for example, 0.55 g / 100 mL or more, 0.6 g / 100 mL or more, 0.65 g / 100 mL or more, 0.7 g / 100 mL or more, 0.75 g / 100 mL or more, or 0.8 g / 100 mL or more. The carbohydrate content of the beer-flavored beverage according to this embodiment may be, for example, 2.4g / 100mL or less, 2.3g / 100mL or less, 2.2g / 100mL or less, 2.1g / 100mL or less, 2g / 100mL or less, 1.9g / 100mL or less, 1.8g / 100mL or less, 1.7g / 100mL or less, 1.6g / 100mL or less, 1.5g / 100mL or less, less than 1.5g / 100mL, 1.4g / 100mL or less, 1.3g / 100mL or less, 1.2g / 100mL or less, 1.1g / 100mL or less, or 1g / 100mL or less. The carbohydrate content can be adjusted depending on the type and amount of raw materials used.

[0024] In this specification, "carbohydrates" refers to carbohydrates as defined in the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003). Specifically, carbohydrates refer to what remains in food after excluding protein, lipids, dietary fiber, ash, water, and alcohol. The carbohydrate content in beer-flavored beverages is calculated by subtracting the amounts of protein, lipids, dietary fiber, ash, water, and alcohol from the weight of the beer-flavored beverage. The amounts of protein, lipids, ash, and water are measured according to the methods specified in the Food Nutrition Labeling Standards. The amount of alcohol can be measured together with the amount of water. Specifically, the amount of protein is measured by the modified Dumas method for the determination of total nitrogen (protein), the amount of lipids is measured by ether extraction, chloroform-methanol mixture extraction, Gerber's method, acid hydrolysis, or Röse-Gottlieb method, the amount of dietary fiber is measured by high-performance liquid chromatography or Prosky method, the amount of ash is measured by magnesium acetate ashing, direct ashing, or sulfuric acid ashing, and the amount of water and alcohol can be measured by Karl Fischer method, drying aid method, reduced-pressure heating and drying method, atmospheric pressure heating and drying method, or plastic film method.

[0025] The total amount of arabinoxylan in the beer-flavored beverage according to this embodiment may be 70 mg / 100 mL or more. In this specification, "total amount of arabinoxylan" refers to the value calculated by hydrolyzing the arabinoxylan in the beer-flavored beverage to convert it to xylose and arabinose, quantifying the total amount of xylose in the hydrolysate, and multiplying the total amount of xylose by 100 / 62. The total amount of xylose is the sum of the xylose produced by hydrolysis and the free xylose originally present in the beer-flavored beverage. The free xylose originally present in the beer-flavored beverage can be considered as arabinoxylan that has been reduced in molecular weight, and is therefore used in calculating the total amount of xylose. The quantification of xylose can be performed, for example, using a commercially available kit (D-Xylose Analysis Kit, manufactured by Megazyme).

[0026] The total amount of arabinoxylan in the beer-flavored beverage according to this embodiment may be, for example, 75 mg / 100 mL or more, 80 mg / 100 mL or more, 85 mg / 100 mL or more, 90 mg / 100 mL or more, 95 mg / 100 mL or more, 100 mg / 100 mL or more, 105 mg / 100 mL or more, 110 mg / 100 mL or more, 115 mg / 100 mL or more, 120 mg / 100 mL or more, or 125 mg / 100 mL or more, as this enhances the effects of mildness of taste, a clean finish, and overall superior flavor as a beer-flavored beverage. From a similar viewpoint, the total amount of arabinoxylan in the beer-flavored beverage according to this embodiment may be, for example, less than 250 mg / 100 mL, 245 mg / 100 mL or less, 240 mg / 100 mL or less, 235 mg / 100 mL or less, 230 mg / 100 mL or less, 225 mg / 100 mL or less, 220 mg / 100 mL or less, 215 mg / 100 mL or less, 210 mg / 100 mL or less, and 205 mg / 100 mL. It may be less than or equal to L, 200 mg / 100 mL or less, 195 mg / 100 mL or less, 190 mg / 100 mL or less, 185 mg / 100 mL or less, 180 mg / 100 mL or less, 175 mg / 100 mL or less, 170 mg / 100 mL or less, 165 mg / 100 mL or less, 160 mg / 100 mL or less, 155 mg / 100 mL or less, or 150 mg / 100 mL or less.

[0027] The total amount of arabinoxylan can be adjusted, for example, by adding arabinoxylan. The total amount of arabinoxylan can also be adjusted, for example, by the type and amount of raw materials (e.g., malt) used, and by the conditions of the manufacturing process (e.g., mashing process) (e.g., temperature).

[0028] The beer-flavored beverage according to this embodiment may further contain nerol. When the beer-flavored beverage according to this embodiment further contains nerol, the nerol content may be such that the effects of superior mildness of taste, superior clean finish, and overall superior flavor as a beer-flavored beverage become more pronounced. For example, it may be 4.5 μg / L or more, 5 μg / L or more, 5.5 μg / L or more, 6 μg / L or more, 6.5 μg / L or more, 7 μg / L or more, 7.5 μg / L or more, or 8 μg / L or more. It is fine if it is 8.5 μg / L or higher, 9 μg / L or higher, 9.5 μg / L or higher, 10 μg / L or higher, 10.5 μg / L or higher, 11 μg / L or higher, 11.5 μg / L or higher, 12 μg / L or higher, 12.5 μg / L or higher, 13 μg / L or higher, 13.5 μg / L or higher, 14 μg / L or higher, 14.5 μg / L or higher, or 15 μg / L or higher. If the beer-flavored beverage according to this embodiment further contains nerol, there is no particular upper limit on the nerol content, but for example, it may be 50 μg / L or less, 45 μg / L or less, 40 μg / L or less, 35 μg / L or less, 30 μg / L or less, 25 μg / L or less, or 20 μg / L or less.

[0029] The nerol content of beer-flavored beverages can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0030] The nerol content can be adjusted, for example, by adding nerol at any stage in the production of beer-flavored beverages, by appropriately selecting the type, amount, and method of addition of raw materials, as well as the production conditions, which will result in a higher or lower nerol content, and by any combination thereof. Nerol may be added by adding nerol itself, or by adding a composition containing nerol (e.g., a flavoring composition, plant raw material, plant extract).

[0031] The beer-flavored beverage according to this embodiment may or may not contain malt as an ingredient. In this specification, malt refers to malt or processed malt products. Examples of malt include barley, wheat, rye, oats, oats, pearl oats, and oats. Examples of processed malt products include malt extract, malt, and malt extract. Malt extract is obtained by extracting malt extract containing sugars and nitrogen from malt. Malt is obtained by germinating malt. As malt, colored malt (e.g., caramel malt, crystal malt, dark malt, chocolate malt, coffee malt, etc.) produced by roasting or scorching at a relatively high temperature (e.g., about 120°C) during malt production may be used. Malt extract is obtained by extracting extract containing sugars and nitrogen from malt.

[0032] The beer-flavored beverage according to this embodiment may or may not contain hops as an ingredient. Hops include, for example, dried hops, hop pellets, and hop extract, as well as processed hop products such as raw hops, hexahops, tetrahops, and isopropyl hop extract.

[0033] The beer-flavored beverage according to this embodiment may have a malt usage ratio (the proportion of malt in ingredients other than water and hops) of 50% by mass or more. The malt usage ratio may be 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, or 95% by mass or more. Alternatively, the malt usage ratio may be 100% by mass, or 100% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 66% by mass or less, 65% by mass or less, 60% by mass or less, or 55% by mass or less.

[0034] The beer-flavored beverage according to this embodiment may contain bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, etc., which are commonly used in beverages, as long as they do not impair the effects of the present invention. Examples of bittering agents include, in addition to the hops mentioned above, iso-alpha acids, caffeine, gentian extract, peptides, theobromine, naringin, bitter oak extract, wormwood extract, cinchona extract, etc. Examples of coloring agents include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweeteners include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and DL-sodium malate. Examples of salts include table salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0035] The wort extract of the beer-flavored beverage according to this embodiment may be, for example, 5.0% by mass or more, 5.5% by mass or more, 6.0% by mass or more, 6.5% by mass or more, 7.0% by mass or more, 7.5% by mass or more, 8.0% by mass or more, or 8.5% by mass or more. Alternatively, the wort extract of the beer-flavored beverage according to this embodiment may be, for example, 20.0% by mass or less, 15.0% by mass or less, 10.0% by mass or less, 9.5% by mass or less, or 9.0% by mass or less. The wort extract of the beer-flavored beverage according to this embodiment can be measured by the method described in "7.2 Extract" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and enlarged in 2013). The wort extract can be appropriately set within the above range by, for example, adjusting the type and amount of raw materials used.

[0036] The bitterness value (BU) of the beer-flavored beverage according to this embodiment may be, for example, 0.0 or more and 100.0 or less. The BU of the beer-flavored beverage according to this embodiment may be, for example, 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, 50.0 or less, 40.0 or less, 35.0 or less, or 30.0 or less. The BU of the beer-flavored beverage according to this embodiment may be, for example, 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, 6.0 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10.0 or more, 11.0 or more, 12.0 or more, 13.0 or more, 14.0 or more, 15.0 or more, 16.0 or more, 17.0 or more, 18.0 or more, 19.0 or more, or 20.0 or more. The bitterness value of the beer-flavored beverage according to this embodiment can be measured by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and augmented in 2013). The bitterness value can be appropriately set within the above range by, for example, adjusting the type and amount of raw materials used.

[0037] The beer-flavored beverage according to this embodiment may be non-carbonated or carbonated. Here, non-carbonated means that the gas pressure at 20°C is 0.049 MPa (0.5 kg / cm²). 2 This refers to a gas pressure of less than 0.049 MPa (0.5 kg / cm²) at 20°C, and foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg / cm²). 2 This refers to a pressure of 0.294 MPa (3.0 kg / cm²) or higher. If it is to be foamy, the upper limit of the gas pressure is 0.294 MPa (3.0 kg / cm²). 2 It can be set to that extent.

[0038] The beer-flavored beverage according to this embodiment can be provided in a container. Any airtight container is acceptable, and so-called metal containers (such as aluminum or steel cans or kegs) can be used. Alternatively, glass containers, PET bottles, paper containers, pouch containers, etc., can also be used. The capacity of the container is not particularly limited, and any currently available containers can be used. It is preferable to use a metal container because it can completely block gas, moisture, and light, and maintain stable quality at room temperature for a long period of time.

[0039] [Method of manufacturing beer-flavored beverages] The beer-flavored beverage according to this embodiment can be produced by a manufacturing method that includes, for example, adjusting the carbohydrate content to 0.5 g / 100 mL or more and 2.5 g / 100 mL or less, and adjusting the total arabinoxylan content to 70 mg / 100 mL or more. This manufacturing method may, for example, involve mixing raw materials to produce a beer-flavored beverage (blending method), or it may involve fermentation using yeast or the like to produce a beer-flavored beverage (fermentation method). The carbohydrate content can be adjusted by the type and amount of enzyme (especially polysaccharide-degrading enzyme) added, the type and amount of raw materials used, etc.

[0040] A manufacturing method (method by blending) according to one embodiment includes, for example, a blending step of blending water, arabinoxylan, and, if necessary, alcohol (e.g., distilled alcohol such as raw material alcohol, spirits and vodka, or fermented liquid obtained by brewing), and / or various additives (e.g., bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, water-soluble dietary fiber, etc.) and other raw materials such as wort in a raw material tank. The blending step can be carried out in accordance with conventional methods, except for adjusting the sugar content and total arabinoxylan amount within the above range.

[0041] The manufacturing method according to this embodiment may further include a filtration step of filtering a mixture obtained by mixing each component in a blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling the sterilized filtrate sterilized in the first sterilization step into containers such as bottles, cans, or PET bottles, and a second sterilization step of sterilizing the filtrate filled into the containers together with the containers.

[0042] The blending process may involve mixing while stirring with a stirrer or similar device to ensure that each component is well combined. The filtration process can be carried out using, for example, a general filter or strainer. The first sterilization process may be carried out by plate sterilization, from the viewpoint of processing speed, etc., and is not limited to this method as long as a similar process can be performed. The filling process may be carried out in a clean room that maintains a level of cleanliness that is normally maintained in beverage manufacturing. The second sterilization process can be carried out by heating the filtrate together with the container at a predetermined temperature and for a predetermined time. The first or second sterilization process may be a non-heating sterilization process. Examples of non-heating sterilization processes include ultraviolet (UV) sterilization. It is also possible to perform unsterilized filling without performing a sterilization process.

[0043] Other embodiments of the manufacturing method (fermentation method) include, for example, a preparation step and a fermentation step.

[0044] The preparation process is the process of preparing the pre-fermentation liquid to be used for fermentation. The preparation process may be, for example, the process of obtaining the pre-fermentation liquid using raw materials and preparation water (water used in the preparation process). The preparation process may also include, for example, a boiling process in which the sugar-containing liquid is boiled, a removal process in which solids are removed from the raw material liquid, and a cooling process in which the raw material liquid is cooled.

[0045] In the boiling process, the sugar-containing liquid is boiled to obtain the boiled liquid (sugar-containing liquid after boiling). The sugar-containing liquid is a liquid that contains components capable of alcoholic fermentation by yeast. Examples of sugar-containing liquids include wort and syrup. Wort is a liquid obtained after the saccharification of the aforementioned barley raw materials, and is unfermented. Wort can be obtained, for example, by the process of mixing the aforementioned barley raw materials with water, the process of saccharifying the liquid containing the raw materials and water by a conventional method to obtain a saccharified liquid, and the process of filtering the saccharified liquid. During saccharification, an enzyme preparation containing a polysaccharide-degrading enzyme and / or an enzyme preparation containing a protein-degrading enzyme may be added.

[0046] Hops may be added to the raw material liquid during the boiling process. Examples of hops that can be added include dried hops, hop pellets, and hop extract. The hops may also be processed hop products such as raw hops, hexahops, tetrahops, and isopropyl hop extract.

[0047] In the removal step, solid matter is removed from the boiled liquid to obtain a purified liquid. The removal step can be carried out, for example, by precipitating the insoluble solid matter contained in the boiled liquid. Examples of solid matter include heat-coagulated material produced during the boiling step, and, if hops were added during the boiling step, hop residue, etc. The removal step may be carried out in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which yeast fermentation is possible to obtain a pre-fermentation liquid.

[0048] The fermentation process involves fermenting the pre-fermentation liquid with yeast. The fermentation process yields a post-fermentation liquid, which is the result of fermenting the pre-fermentation liquid with yeast. In the fermentation process, alcoholic fermentation is carried out by yeast. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented, yielding a post-fermentation liquid containing alcohol produced by the yeast.

[0049] In the manufacturing method according to this embodiment, the post-fermentation process may include steps for maturing and cooling the post-fermentation liquid, and for filtering the post-fermentation liquid. By performing the filtering step, insoluble solids, yeast, etc., can be removed from the post-fermentation liquid.

[0050] In the manufacturing method according to this embodiment, other post-fermentation steps may include heating (sterilization) of the post-fermentation liquid (or the post-fermentation liquid after the filtration step), and the addition of various additives (for example, bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, water-soluble dietary fiber).

[0051] The manufacturing method (fermentation method) according to this embodiment can be carried out in accordance with conventional methods, except that the carbohydrate content and total arabinoxylan content are adjusted to the above ranges. The carbohydrate content can be adjusted, for example, by the type and amount of raw materials used. The total arabinoxylan content can be adjusted, for example, by the type and amount of raw materials used (e.g., malt), and by the conditions of the manufacturing process (e.g., mashing process) (e.g., temperature). The total arabinoxylan content can also be adjusted, for example, by adding arabinoxylan.

[0052] [Methods to improve the mildness of the taste of beer-flavored beverages] The present invention described above can also be understood as a method for improving the mildness of the taste of a beer-flavored beverage, which includes adjusting the carbohydrate content to 0.5 g / 100 mL or more and 2.5 g / 100 mL or less, and adjusting the total arabinoxylan amount to 70 mg / 100 mL or more. The method according to this embodiment can be applied without limitation to the embodiments described above as specific aspects of the method according to this embodiment. [Examples]

[0053] The present invention will be described more specifically below based on examples. However, the present invention is not limited to the following examples.

[0054] [Test Example 1: Manufacturing and Evaluation of Beer-Flavored Beverages] <Manufacturing of beer-flavored beverages> Using malt and liquid sugar as raw materials, a beer-flavored beverage A with a malt content of 51% by mass was obtained by a conventional method (fermentation method). Beer-flavored beverage B with a malt content of 51% by mass was obtained in the same manner as beer-flavored beverage A, except that a polysaccharide-degrading enzyme and a proteolytic enzyme were added during the mashing process. Beer-flavored beverage C with a malt content of 100% by mass was obtained in the same manner as beer-flavored beverage A, except that malt containing 10% by mass of wheat malt was used as raw materials, and a proteolytic enzyme was added during the mashing process and a polysaccharide-degrading enzyme was added during the fermentation process.

[0055] Beer-flavored beverages A, B, C, and / or water were mixed to produce the beer-flavored beverages of Test Examples 1-1 to 1-5.

[0056] <Measurement of alcohol concentration> The alcohol concentration of the beer-flavored beverage was measured using the method described in "8.3.6 Beer, Alcohol (Alcoholizer Method)" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and expanded in 2013).

[0057] <Measurement of carbohydrate content> The moisture content, alcohol content, protein content, and ash content of the beer-flavored beverage were measured. Moisture content and alcohol content were measured by atmospheric pressure heating and drying. Protein content was measured by the modified Dumas method for the determination of total nitrogen (protein). Ash content was measured by direct ashing. Assuming a lipid content of 0g / 100mL and a dietary fiber content of 0.1g / 100mL, the carbohydrate content (g / 100mL) of the beer-flavored beverage was calculated by subtracting the moisture content, alcohol content, protein content, and ash content from the weight of the beer-flavored beverage.

[0058] <Measurement of total arabinoxylan content> The total amount of arabinoxylan in beer-flavored beverages was determined using the following procedure. 200 μL of a beer-flavored beverage sample, diluted 100-fold with water, was mixed with 100 μL of 5N HCl and shaken for 1 hour at 99°C and 1,400 rpm (shaking for 20 seconds every minute) using a Thermomixer (Eppendorf Thermomixer Confort). This hydrolyzed the arabinoxylan, converting it to xylose and arabinose. The mixture was then centrifuged at 13,200 rpm and 25°C for 10 minutes. The supernatant was neutralized by adding an equal volume of 5N NaOH to the 5N HCl, and the resulting sample was used to quantify the total xylose content (the sum of free xylose and xylose produced by arabinoxylan hydrolysis). The quantification of total xylose content was performed using a commercially available kit (D-Xylose Analysis Kit, Megazyme) according to the instructions provided with the kit. The total arabinoxylan content was calculated by multiplying the measured total xylose content by 100 / 62.

[0059] <Measurement of Nerol Content> The nerol content of beer-flavored beverages was measured by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0060] <Measurement of raw wort extract> The wort extract of the beer-flavored beverage was measured using the method described in "7.2 Extract" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and enlarged in 2013).

[0061] <Measurement of Bitterness Value (BU)> The bitterness value of beer-flavored beverages was measured using the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and expanded in 2013).

[0062] <Sensory evaluation> Sensory evaluations were conducted on the beer-flavored beverages in Test Examples 1-1 to 1-5, focusing on the evaluation criteria of "mildness of taste," "clean finish," and "overall evaluation." The sensory evaluations were performed by a selected panel of five individuals with discriminatory abilities. Each evaluation criterion was rated on a 5-point scale from 1 to 5, and the average score was used as the evaluation score.

[0063] "Mildness of flavor" refers to a sense of well-balanced taste with little bitterness or off-flavors. The evaluation criteria for "mildness of flavor" are as follows: 5 points: Very impressive 4 points: Feels a little strong. 3 points: can be felt 2 points: Slightly noticeable 1 point: None For "mildness of flavor," the score for the beer-flavored beverage in Test Example 1-1 was fixed at 1 point, and the score for the beer-flavored beverage in Test Example 1-3 was fixed at 4 points. These scores were then used as a baseline to evaluate the other beer-flavored beverages.

[0064] "A clean, lingering aftertaste" refers to the sensation of having a well-balanced flavor and aroma remaining in the mouth. The criteria for evaluating a "clean, lingering aftertaste" are as follows: 5 points: Very impressive 4 points: Feels a little strong. 3 points: can be felt 2 points: Slightly noticeable 1 point: None For the "clean finish," the score for the beer-flavored beverage in Test Example 1-1 was fixed at 1 point, and other beer-flavored beverages were evaluated using this as a baseline.

[0065] The "Overall Rating" assessed the beer's overall flavor and aroma. The "Overall Rating" was scored on a scale of 1 to 5, with 5 being excellent and 1 being poor.

[0066] The results are shown in Table 1. Note that the bitterness values ​​(BU) of the beer-flavored beverages in Test Examples 1-1 to 1-5 were all within the range of 20 to 30.

[0067] [Table 1]

[0068] The beer-flavored beverages in Test Examples 1-2 to 1-5, which contained a total arabinoxylan content of 70 mg / 100 mL or more, received high ratings in all evaluation categories. Despite being low in carbohydrates, they excelled in mildness of flavor, had a clean finish, and received an overall excellent rating.

[0069] [Test Example 2: Manufacturing and Evaluation of Beer-Flavored Beverages] <Manufacturing of beer-flavored beverages> Beer-flavored beverages of Test Examples 2-1 and 2-2 were produced by mixing beer-flavored beverage A, beer-flavored beverage B, and / or water. In Test Example 2-2, the total amount of arabinoxylan was adjusted by adding commercially available arabinoxylan (arabinoxylan NK, manufactured by Api Corporation; the same applies hereinafter) after mixing.

[0070] Next, using the beer-flavored beverage of Test Example 2-2 as the base liquid, commercially available arabinoxylan was added to produce the beer-flavored beverages of Test Examples 2-3 to 2-5.

[0071] <Measurement of alcohol concentration> The alcohol concentration of the beer-flavored beverage was measured using the same procedure as in Test Example 1.

[0072] <Measurement of carbohydrate content> The carbohydrate content of the beer-flavored beverage was measured using the same procedure as in Test Example 1.

[0073] <Measurement of total arabinoxylan content> The total amount of arabinoxylan in beer-flavored beverages was measured using the same procedure as in Test Example 1.

[0074] <Measurement of Nerol Content> The nerol content of the beer-flavored beverage was measured using the same procedure as in Test Example 1.

[0075] <Measurement of raw wort extract> The wort extract of the beer-flavored beverage was measured using the same procedure as in Test Example 1.

[0076] <Measurement of Bitterness Value (BU)> The bitterness value of the beer-flavored beverage was measured using the same procedure as in Test Example 1.

[0077] <Sensory evaluation> Sensory evaluation was conducted on the beer-flavored beverages of Test Examples 2-1 to 2-5 under the same conditions and procedures as in Test Example 1.

[0078] The results are shown in Table 2. The bitterness values ​​(BU) of the beer-flavored beverages in Test Examples 2-1 to 2-5 were all within the range of 20 to 30.

[0079] [Table 2]

[0080] The beer-flavored beverages in Test Examples 2-2 to 2-5, which contained a total arabinoxylan content of 70 mg / 100 mL or more, received high ratings in all evaluation categories. Despite being low in carbohydrates, they excelled in mildness of taste, had a clean finish, and received excellent overall ratings. This effect was particularly pronounced in the beer-flavored beverages in Test Examples 2-2 to 2-4, which contained a total arabinoxylan content of 70 mg / 100 mL or more but less than 250 mg / 100 mL.

[0081] [Test Example 3: Manufacturing and Evaluation of Beer-Flavored Beverages] <Manufacturing of beer-flavored beverages> The beer-flavored beverage of Test Example 3-1 was produced by mixing beer-flavored beverage A, beer-flavored beverage B, and / or water.

[0082] Next, using the beer-flavored beverage of Test Example 3-1 as the base liquid, nerol was added to produce the beer-flavored beverages of Test Examples 3-2 and 3-3.

[0083] <Measurement of alcohol concentration> The alcohol concentration of the beer-flavored beverage was measured using the same procedure as in Test Example 1.

[0084] <Measurement of carbohydrate content> The carbohydrate content of the beer-flavored beverage was measured using the same procedure as in Test Example 1.

[0085] <Measurement of total arabinoxylan content> The total amount of arabinoxylan in beer-flavored beverages was measured using the same procedure as in Test Example 1.

[0086] <Measurement of Nerol Content> The nerol content of the beer-flavored beverage was measured using the same procedure as in Test Example 1.

[0087] <Measurement of raw wort extract> The wort extract of the beer-flavored beverage was measured using the same procedure as in Test Example 1.

[0088] <Measurement of Bitterness Value (BU)> The bitterness value of the beer-flavored beverage was measured using the same procedure as in Test Example 1.

[0089] <Sensory evaluation> Sensory evaluation was conducted on the beer-flavored beverages in Test Examples 3-1 to 3-5 under the same conditions and procedures as in Test Example 1.

[0090] The results are shown in Table 3. The bitterness values ​​(BU) of the beer-flavored beverages in Test Examples 3-1 to 3-3 were all within the range of 20 to 30.

[0091] [Table 3]

[0092] As the nerol content increased, the effects of improved mildness of flavor, a cleaner finish, and overall superiority became more pronounced.

Claims

1. A beer-flavored beverage having a carbohydrate content of 0.5 g / 100 mL to 2.5 g / 100 mL, and a total arabinoxylan content of 70 mg / 100 mL or more.

2. The beer-flavored beverage according to claim 1, wherein the malt usage ratio is 50% by mass or more.

3. A beer-flavored beverage according to claim 1 or 2, wherein the total amount of arabinoxylan is 90 mg / 100 mL or more.

4. A beer-flavored beverage according to claim 1 or 2, wherein the total amount of arabinoxylan is less than 250 mg / 100 mL.

5. A beer-flavored beverage according to claim 1 or 2, wherein the carbohydrate content is less than 1.5 g / 100 mL.

6. It also contains nerol, A beer-flavored beverage according to claim 1 or 2, wherein the nerol content is 6 μg / L or more.

7. A method for producing a beer-flavored beverage, comprising adjusting the carbohydrate content to 0.5 g / 100 mL or more and 2.5 g / 100 mL or less, and adjusting the total arabinoxylan content to 70 mg / 100 mL or more.

8. A method for improving the mildness of the taste of a beer-flavored beverage, comprising adjusting the carbohydrate content to 0.5 g / 100 mL or more and 2.5 g / 100 mL or less, and adjusting the total arabinoxylan content to 70 mg / 100 mL or more.

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