Beer-flavored beverage manufacturing method, beer-flavored beverage serving method, and beer-flavored beverage ingredient set

Abstract

To provide a method for producing a beer-flavored beverage with a deep and expansive flavor. [Solution] A method for producing a beer-taste beverage, comprising a mixing step of mixing a beer-taste concentrate with carbonated water at a temperature of 0°C or higher but lower than 3°C in an open container, wherein the carbon dioxide content of the carbonated water satisfies the following formula (1), and the amounts of the beer-taste concentrate, the carbonated water, and water used satisfy the following formulas (2) and (3): Formula (1): 2.0 GV≦carbon dioxide content of carbonated water<4.0 GV; Formula (2): 0.375≦volume of carbonated water / (volume of beer-taste concentrate+volume of carbonated water+volume of water); Formula (3): 1.0≦(volume of carbonated water+volume of water) / volume of beer-taste concentrate≦3.5.

Description

[Technical Field]

[0001] The present disclosure relates to a method for producing a beer-taste beverage, a method for serving a beer-taste beverage, and an ingredient set for a beer-taste beverage. [Background technology]

[0002] BACKGROUND ART Methods and devices for producing a beer-taste beverage by mixing a beer-taste concentrate with carbonated water are known.

[0003] Patent Document 1 relates to a dispenser device for producing and dispensing a malt-based fermented beverage, and discloses a dispenser device in which a malt-based fermented beverage concentrate and carbonated water are mixed within the device. Patent Document 1 also discloses that the dispenser device includes a carbonation unit that produces carbonated water from water and carbon dioxide gas, and a cooling unit that cools the water. Patent Document 1 also discloses that the volume ratio of carbonated water to the malt-based fermented beverage concentrate is at least 3:1 when mixing them.

[0004] Patent Document 2 discloses a method for producing a beer-taste beverage, which includes a mixing step of mixing a beer-taste concentrate at 3.0°C to 15.0°C with an edible aqueous solution at 3.0°C to 15.0°C. Patent Document 2 also discloses that the edible aqueous solution is carbonated water, that the mixing step satisfies conditional formula (1): 1.5≦weight (g) of edible aqueous solution / weight (g) of beer-taste concentrate ≦7.0, and that the mixing step is carried out in an open container. Patent Document 2 also discloses the range of alcohol content of the beer-flavored concentrate and the range of carbon dioxide concentration of the edible aqueous solution. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Special Publication No. 2020-506850 [Patent Document 2] Japanese Patent Application Publication No. 2023-176386 Summary of the Invention [Problem to be solved by the invention]

[0006] In the beverage market, there is an increasing demand for reductions in packaging materials and labor-saving in logistics. One of the measures to achieve this is to provide beverage concentrates at the point of service and dilute the concentrates to produce beverages at the point of service. Even when this method is adopted, the deliciousness of the beverages is of course still required.

[0007] It is against this background that the present disclosure has been made. An object of the present disclosure is to provide a method for producing a beer-taste beverage with a deep, broad flavor. An object of the present disclosure is to provide a method for providing a beer-flavored beverage with a deep, expansive flavor. An object of the present disclosure is to provide an ingredient set for use in producing a beer-flavored beverage with a deep, rich flavor. [Means for solving the problem]

[0008] Specific means for solving the above problems include the following aspects. <1> A mixing step is performed in which a beer-taste concentrate and carbonated water at a temperature of 0°C or higher but lower than 3°C are mixed in an open container, The carbon dioxide content of the carbonated water satisfies the following formula (1), the amounts of the beer-taste concentrate, the carbonated water, and water used satisfy the following formulas (2) and (3), A method for producing a beer-flavored beverage. Formula (1): 2.0GV≦carbon dioxide content of carbonated water<4.0GV Formula (2): 0.375 ≦ volume of carbonated water / (volume of beer-flavor concentrate + volume of carbonated water + volume of water) Formula (3): 1.0≦(volume of carbonated water+volume of water) / volume of beer-flavor concentrate≦3.5 <2> mixing water having a temperature of 0°C or higher and lower than 3°C with the beer-taste concentrate and the carbonated water in the mixing step and / or mixing the water with the carbonated water before the mixing step; <1> The manufacturing method described in <3> the amounts of the beer-taste concentrate, the carbonated water, and the water further satisfy the following formula (4): <1> or <2> The manufacturing method described in Equation (4): 1.5GV≦carbon dioxide content of carbonated water×volume of carbonated water / (volume of beer-flavor concentrate + volume of carbonated water + volume of water) <4> the temperature of the beer-taste concentrate is 10°C or lower; <1> ~ <3> 1. The manufacturing method according to any one of the preceding claims. <5> The alcohol content of the beer-flavor concentrate is 10 v / v% to 50 v / v%. <1> ~ <4> 1. The manufacturing method according to any one of the preceding claims. <6> A mixing step is performed in which a beer-taste concentrate and carbonated water at a temperature of 0°C or higher but lower than 3°C are mixed in an open container, The carbon dioxide content of the carbonated water satisfies the following formula (1), the amounts of the beer-taste concentrate, the carbonated water, and water used satisfy the following formulas (2) and (3), How to serve beer-flavored beverages. Formula (1): 2.0GV≦carbon dioxide content of carbonated water<4.0GV Formula (2): 0.375 ≦ volume of carbonated water / (volume of beer-flavor concentrate + volume of carbonated water + volume of water) Formula (3): 1.0≦(volume of carbonated water+volume of water) / volume of beer-flavor concentrate≦3.5 <7> mixing water having a temperature of 0°C or higher and lower than 3°C with the beer-taste concentrate and the carbonated water in the mixing step and / or mixing the water with the carbonated water before the mixing step; <6> The method of providing the present invention is described in the above. <8> the amounts of the beer-taste concentrate, the carbonated water, and the water further satisfy the following formula (4): <6> or <7> The method of providing the present invention is described in the above. Equation (4): 1.5GV≦carbon dioxide content of carbonated water×volume of carbonated water / (volume of beer-flavor concentrate + volume of carbonated water + volume of water) <9> the temperature of the beer-taste concentrate is 10°C or lower; <6> ~ <8> The method of providing the present invention is described in any one of the following. <10> The alcohol content of the beer-flavor concentrate is 10 v / v% to 50 v / v%. <6> ~ <9> The method of providing the present invention is described in any one of the following. <11> The beverage contains a beer-flavor concentrate, carbonated water at a temperature of 0°C or higher but lower than 3°C, and water at a temperature of 0°C or higher but lower than 3°C, The carbon dioxide content of the carbonated water satisfies the following formula (1), The beer-taste concentrate, the carbonated water, and the water are used to produce a beer-taste beverage so that the following formulas (2) and (3) are satisfied: A set of ingredients for a beer-flavored drink. Formula (1): 2.0GV≦carbon dioxide content of carbonated water<4.0GV Formula (2): 0.375 ≦ volume of carbonated water / (volume of beer-flavor concentrate + volume of carbonated water + volume of water) Formula (3): 1.0≦(volume of carbonated water+volume of water) / volume of beer-flavor concentrate≦3.5 <12> The beer-taste concentrate, the carbonated water, and the water are used to produce a beer-taste beverage so that the following formula (4) is satisfied: <11> The material set described in Equation (4): 1.5GV≦carbon dioxide content of carbonated water×volume of carbonated water / (volume of beer-flavor concentrate + volume of carbonated water + volume of water) <13> the temperature of the beer-taste concentrate is 10°C or lower; <11> or <12> The material set described in <14> The alcohol content of the beer-flavor concentrate is 10 v / v% to 50 v / v%. <11> ~ <13> A material set according to any one of the preceding items. [Effects of the Invention]

[0009] According to the present disclosure, a production method for producing a beer-taste beverage with a deep, broad flavor is provided. According to the present disclosure, a method for providing a beer-flavored beverage with a deep, expansive flavor is provided. According to the present disclosure, a material set is provided for use in producing a beer-flavored beverage with a deep, rich flavor profile. [Brief explanation of the drawings]

[0010] [Figure 1] FIG. 1 is a schematic diagram showing how a beer-taste concentrate, carbonated water, and water are mixed. DETAILED DESCRIPTION OF THE INVENTION

[0011]

[0023] The following describes embodiments of the present disclosure. These descriptions and examples are intended to illustrate the embodiments and are not intended to limit the scope of the embodiments.

[0012] In the present disclosure, a numerical range indicated using "to" indicates a range that includes the numerical values ​​before and after "to" as the minimum and maximum values, respectively. In the numerical ranges described in stages in this disclosure, the upper or lower limit value described in one numerical range may be replaced with the upper or lower limit value of another numerical range described in stages. Furthermore, in the numerical ranges described in this disclosure, the upper or lower limit value of that numerical range may be replaced with a value shown in the examples.

[0013] In the present disclosure, "A and / or B" is synonymous with "at least one of A and B." In other words, "A and / or B" means that it may be only A, only B, or a combination of A and B.

[0014] In the present disclosure, the term "step" includes not only an independent step but also a step that cannot be clearly distinguished from other steps as long as the purpose of the step is achieved.

[0015] In the present disclosure, when referring to the amount of each component in a composition, if multiple substances corresponding to each component are present in the composition, the total amount of the multiple substances present in the composition is meant unless otherwise specified. In the present disclosure, the composition may contain multiple types of particles corresponding to each component. When multiple types of particles corresponding to each component are present in the composition, the particle size of each component refers to the value for a mixture of the multiple types of particles present in the composition, unless otherwise specified.

[0016] <Beer-flavored beverage manufacturing method> There are no limitations on the location where the method for producing a beer-taste beverage of the present disclosure may be carried out, and examples of the location where the method for producing a beer-taste beverage of the present disclosure may include restaurants, retail stores, vending machines, accommodation facilities, event venues, breweries, and homes.

[0017] In this disclosure, the term "beer-flavored beverage" refers to a beverage that has a taste, aroma, and texture equivalent to or similar to that of beer, regardless of whether it contains alcohol. Beer-flavored beverages include beer. In this disclosure, "beer" means a beverage as defined by the Liquor Tax Act and the Interpretation Notice of Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018.

[0018] The method for producing a beer-taste beverage according to the present disclosure includes: A mixing step is performed in which a beer-taste concentrate and carbonated water at a temperature of 0°C or higher but lower than 3°C are mixed in an open container, The carbon dioxide content of carbonated water satisfies the following formula (1), The amounts of the beer-taste concentrate, carbonated water, and water used satisfy the following formulas (2) and (3).

[0019] Formula (1): 2.0GV≦carbon dioxide content of carbonated water<4.0GV Formula (2): 0.375 ≦ volume of carbonated water / (volume of beer-flavor concentrate + volume of carbonated water + volume of water) Formula (3): 1.0≦(volume of carbonated water+volume of water) / volume of beer-flavor concentrate≦3.5

[0020] In formulas (2) and (3), the volume of the beer-taste concentrate is greater than 0, and the volume of the carbonated water is greater than 0. In formulas (2) and (3), the value of the volume of water is equal to or greater than 0, and may be 0. In other words, the method of producing a beer-taste beverage of the present disclosure may or may not use water as an ingredient for producing the beer-taste beverage.

[0021] One embodiment of the method for producing a beer-taste beverage according to the present disclosure uses water at a temperature of 0° C. or higher but lower than 3° C. as an ingredient for producing a beer-taste beverage. This embodiment involves mixing water at a temperature of 0° C. or higher but lower than 3° C. with a beer-taste concentrate and carbonated water in an open container, and / or mixing water with carbonated water upstream of the open container.

[0022] FIG. 1 is a schematic diagram showing how a beer-taste concentrate, carbonated water, and water are mixed. The beer-taste concentrate is poured into an open container, and carbonated water is poured into the open container, where the beer-taste concentrate and carbonated water are mixed. When water is used, the water may be in the form of (1) and / or (2). (1) Water is poured into an open container and mixed with the beer flavor concentrate and carbonated water. (2) Water joins the carbonated water; water mixes with carbonated water.

[0023] The method for producing a beer-taste beverage of the present disclosure uses at least a beer-taste concentrate and carbonated water as ingredients for producing the beer-taste beverage. The carbonated water used is carbonated water at a temperature of 0°C or higher but lower than 3°C. The temperature at which beer-flavored beverages taste best is generally lower than room temperature (although this depends on the type of beer-flavored beverage, the season in which it is served, etc.). By keeping the temperature of the carbonated water below 3°C, even if a beer-flavored concentrate that has been stored at room temperature is used, the beer-flavored beverage can be adjusted to a temperature at which it tastes best, resulting in a deep, expansive flavor. The temperature of the carbonated water is 0°C or higher to prevent the carbonated water from freezing.

[0024] The method for producing a beer-taste beverage of the present disclosure may or may not use water as an ingredient for producing the beer-taste beverage. Water is used for the purpose of adjusting the dilution level and / or carbon dioxide content of the beer-taste concentrate. If water is used, it should be at a temperature of 0°C or higher but lower than 3°C. The temperature at which beer-flavored beverages taste best is generally lower than room temperature (although this depends on the type of beer-flavored beverage, the season in which it is served, etc.). By keeping the water temperature below 3°C, even if a beer-flavored concentrate that has been stored at room temperature is used, the beer-flavored beverage can be adjusted to a temperature at which it tastes best, resulting in a rich, expansive flavor. The water temperature is above 0°C to prevent the water from freezing.

[0025] In the method for producing a beer-taste beverage of the present disclosure, the carbon dioxide content of the carbonated water satisfies formula (1), and the amounts of the beer-taste concentrate, carbonated water, and water used satisfy formulas (2) and (3).

[0026] Formula (1) specifies that the carbon dioxide content of the carbonated water used to produce the beer-taste beverage is 2.0 GV or more and less than 4.0 GV. If the carbon dioxide content of carbonated water exceeds 4.0 GV, the carbon dioxide content of the resulting beer-taste beverage will be relatively high, resulting in a beer-taste beverage lacking in a deep, expansive flavor.From the perspective of imparting a deep, expansive flavor to the beer-taste beverage, the carbon dioxide content of carbonated water is less than 4.0 GV. The carbon dioxide content of carbonated water is 2.0 GV or more, from the perspective of ease of adjusting the carbon dioxide content of beer-flavored beverages.

[0027] Formula (2) specifies that the volume ratio of carbonated water to the total volume of the three ingredients (beer-taste concentrate, carbonated water, and water) is 0.375 or more (i.e., 37.5 volume % or more). By setting the volume ratio of carbonated water within the above range, the carbon dioxide content of the beer-flavored beverage is ensured, and a deep, expansive flavor is achieved within the range of carbon dioxide content that can be imparted to the beer-flavored beverage.

[0028] The value of "volume of carbonated water / (volume of beer-taste concentrate + volume of carbonated water + volume of water)" in formula (2) is adjusted within the range of 0.375 or greater depending on the carbon dioxide content of the carbonated water and the carbon dioxide content to be imparted to the beer-taste beverage. Examples of the value of "volume of carbonated water / (volume of beer-taste concentrate + volume of carbonated water + volume of water)" are: more than 0.375, 0.38 or more, 0.40 or more, more than 0.40, 0.42 or more, 0.45 or more, more than 0.45, 0.48 or more, 0.50 or more, more than 0.50, 0.52 or more, 0.55 or more, more than 0.55, 0.58 or more, 0.60 or more, more than 0.60, 0.62 or more, 0.65 or more, more than 0.65, 0.68 or more, 0.70 or more, more than 0.70, 0.72 or more, 0.75 or more, more than 0.75, 0.78 or more, 0.80 or more, more than 0.82, 0.82 or more , 0.85 or more, greater than 0.85, 0.88 or more, 0.90 or more, or more than 0.90; or 0.91 or less, 0.90 or less, less than 0.90, 0.88 or less, 0.85 or less, less than 0.85, 0.82 or less, 0.80 or less, less than 0.80, 0.78 or less, 0.75 or less, less than 0.75, 0.72 or less, 0.70 or less, less than 0.70, 0.68 or less, 0.65 or less, less than 0.65, 0.62 or less, 0.60 or less, less than 0.60, 0.58 or less, 0.55 or less, less than 0.55, 0.52 or less, 0.50 or less, or less than 0.50.

[0029] Equation (3) specifies that the ratio of the total volume of carbonated water and water (sometimes collectively referred to as "diluent") to the volume of the beer-taste concentrate must be between 1.0 and 3.5. The higher the diluent / beer-taste concentrate volume ratio, the more diluted the beer-taste concentrate will be. If the volume ratio of diluent to beer-taste concentrate exceeds 3.5, the proportion of beer-taste concentrate in the beverage will be too small, making it difficult to impart a deep, expansive flavor to the beverage. If the volume ratio of diluent to beer-taste concentrate is less than 1.0, the proportion of the beer-taste concentrate that constitutes the beverage will be too high, making it difficult to impart a broad beer-like flavor to the beverage. To achieve a deep, expansive flavor in a beer-flavored beverage, the volume ratio of diluent to beer-flavor concentrate is 1.0 to 3.5.

[0030] The smaller the volume ratio of diluent to beer-taste concentrate, the faster the beer-taste concentrate is consumed, and as a result, the easier it is to maintain the freshness of the beer-taste concentrate.From this perspective, the volume ratio of diluent to beer-taste concentrate should be 3.5 or less.

[0031] The value of "(volume of carbonated water + volume of water) / volume of beer-taste concentrate" in formula (3) is adjusted within the range of 1.0 to 3.5 depending on the carbon dioxide content of the carbonated water and the component concentrations (e.g., alcohol content) of the beer-taste concentrate. The value of "(volume of carbonated water + volume of water) / volume of beer-taste concentrate" may be, for example, more than 1.0, 1.2 or more, 1.5 or more, more than 1.5, 1.8 or more, 2.0 or more, more than 2.0, 2.2 or more, 2.5 or more, more than 2.5, 2.8 or more, 3.0 or more, more than 3.0 or 3.2 or more, or may be less than 3.5, 3.2 or less, 3.0 or less, less than 3.0, 2.8 or less, 2.5 or less, less than 2.5, 2.2 or less, 2.0 or less, less than 2.0, 1.8 or less, 1.5 or less, less than 1.5, or 1.2 or less.

[0032] In the method for producing a beer-taste beverage of the present disclosure, it is preferable that the amounts of the beer-taste concentrate, carbonated water, and water used further satisfy the following formula (4):

[0033] Equation (4): 1.5GV≦carbon dioxide content of carbonated water×volume of carbonated water / (volume of beer-flavor concentrate + volume of carbonated water + volume of water)

[0034] In formula (4), the volume of the beer-taste concentrate is greater than 0, the volume of the carbonated water is greater than 0, and the volume of water is equal to or greater than 0 and may be equal to 0.

[0035] Formula (4) specifies that the carbon dioxide content of the mixture of three ingredients (beer-taste concentrate, carbonated water, and water) is 1.5 GV or more. By satisfying formula (4), it is possible to produce a beer-taste beverage that has a deeper, more expansive flavor within the range of carbon dioxide content that can be imparted to a beer-taste beverage.

[0036] The larger the value of "carbonated water carbon dioxide content × volume of carbonated water / (volume of beer-flavor concentrate + volume of carbonated water + volume of water)" in equation (4), the greater the breadth of deep flavor tends to be within the range of carbon dioxide content that can be imparted to a beer-flavor beverage. The value of "carbonated water carbon dioxide content × volume of carbonated water / (volume of beer-taste concentrate + volume of carbonated water + volume of water)" may be, for example, more than 1.5GV, 1.8GV or more, 2.0GV or more, more than 2.0GV, 2.2GV or more, 2.5GV or more, more than 2.5GV, 2.8GV or more, 3.0GV or more, more than 3.0GV, 3.2GV or more, 3.5GV or more, or more than 3.5GV, or may be 3.5GV or less, less than 3.5GV, 3.2GV or less, 3.0GV or less, less than 3.0GV, 2.8GV or less, 2.5GV or less, less than 2.5GV, 2.2GV or less, 2.0GV or less, less than 2.0GV, or 1.8GV or less.

[0037] An example embodiment of the method for producing a beer-taste beverage of the present disclosure is one in which the value of "carbonated water carbon dioxide content × volume of carbonated water / (volume of beer-taste concentrate + volume of carbonated water + volume of water)" is 2.5 GV to 2.8 GV. This embodiment is intended to reproduce the taste of a typical lager beer.

[0038] An example embodiment of the method for producing a beer-taste beverage of the present disclosure is one in which the value of "carbonated water carbon dioxide content × volume of carbonated water / (volume of beer-taste concentrate + volume of carbonated water + volume of water)" is 2.8 GV to 3.2 GV. This embodiment aims to reproduce the taste of ale beer, which has a relatively high carbon dioxide content.

[0039] An example embodiment of the method for producing a beer-taste beverage of the present disclosure is one in which the value of "carbonated water carbon dioxide content × volume of carbonated water / (volume of beer-taste concentrate + volume of carbonated water + volume of water)" is 1.5 GV to 2.5 GV. This embodiment aims to reproduce the taste of stout beer, which has a relatively low carbon dioxide content.

[0040] The beer-taste beverage, ingredients, and open container are described in detail below.

[0041] [Beer-flavored beverage] The carbon dioxide content of the beer-taste beverage is not limited. For example, the carbon dioxide content of the beer-taste beverage may be 1.0GV or more, more than 1.0GV, 1.2GV or more, 1.5GV or more, more than 1.5GV, 1.8GV or more, 2.0GV or more, more than 2.0GV, 2.2GV or more, 2.5GV or more, more than 2.5GV, 2.8GV or more, 3.0GV or more, more than 3.0GV, 3.2GV or more, 3.5GV or more, or more than 3.5GV, or 3.5GV or less, less than 3.5GV, 3.2GV or less, 3.0GV or less, less than 3.0GV, 2.8GV or less, 2.5GV or less, less than 2.5GV, 2.2GV or less, 2.0GV or less, less than 2.0GV, or 1.8GV or less.

[0042] In the method for producing a beer-taste beverage according to the present disclosure, the carbon dioxide content of the carbonated water is less than 4.0 GV, making it easy to precisely tailor the carbon dioxide content of the beer-taste beverage.

[0043] An example embodiment of a beer-flavored beverage is a beverage with a carbon dioxide content of 2.5GV to 2.8GV, which is the same as that of a typical lager beer.

[0044] An example embodiment of a beer-flavored beverage is a beverage with a carbon dioxide content of 2.8GV to 3.2GV, which is the same as the carbon dioxide content of ale beer, which has a relatively high carbon dioxide content.

[0045] An example embodiment of a beer-flavored beverage is a beverage with a carbon dioxide content of 1.5GV to 2.5GV, which is the same as that of a stout beer, which has a relatively low carbon dioxide content.

[0046] The temperature of the beer-taste beverage is not limited. For example, the temperature of the beer-taste beverage may be 15°C or lower, 14°C or lower, 13°C or lower, 12°C or lower, 11°C or lower, 10°C or lower, 9°C or lower, 8°C or lower, 7°C or lower, 6°C or lower, 5°C or lower, or 4°C or lower, or may be 2°C or higher, 3°C or higher, 4°C or higher, 5°C or higher, 6°C or higher, 7°C or higher, 8°C or higher, 9°C or higher, 10°C or higher, 11°C or higher, or 12°C or higher.

[0047] An example of the temperature of the beer-taste beverage is 4°C to 9°C, which is the optimum temperature for a typical lager beer.

[0048] The alcohol content (v / v%) of a beer-taste beverage is not limited. A beer-taste beverage may have an alcohol content of 1 or more, or may have an alcohol content of less than 1. In the present disclosure, a beer-taste beverage with an alcohol content of less than 1 is referred to as a non-alcohol beer-taste beverage.

[0049] The alcohol content (v / v%) of a beer-taste beverage may be, for example, 0, 0 or more, more than 0, 1 or more, 2 or more, 3 or more, 4 or more, 5 or more, 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, more than 10, 11 or more, more than 11, 12 or more, 13 or more, 14 or more, 15 or more, more than 15, 16 or more, 17 or more, 18 or more, or 19 or more; or may be less than 20, 19 or less, 18 or less, 17 or less, 16 or less, 15 or less, less than 15, 14 or less, 13 or less, 12 or less, 11 or less, less than 11, 10 or less, less than 10, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, 1 or less, or less than 1.

[0050] An example of an embodiment of the alcohol content of a beer-flavored beverage is 4 to 6, which is the alcohol content of a typical lager beer.

[0051] In this disclosure, the "alcohol content" of beverages and concentrates is an index expressed as a percentage by volume (v / v%), and is a value measured in accordance with "8.3.1 Distillation - Hydrometer Method" of the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0052] The malt ratio of the beer-taste beverage may be, for example, 100% or less, less than 100%, 90% or less, 80% or less, 70% or less, 67% or less, less than 67%, 66% or less, 60% or less, 50% or less, less than 50%, 40% or less, 30% or less, 25% or less, or less than 25%, or may be 0% or more, more than 0%, 1% or more, 5% or more, 10% or more, 20% or more, 25% or more, 30% or more, 40% or more, 50% or more, more than 50%, 60% or more, more than 66%, or 67% or more. In this disclosure, "malt ratio" means the value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration-related Laws and Regulations, etc., which came into effect on April 1, 2018.

[0053] The color of the beer-taste beverage is not limited, and may be the amber or golden color of ordinary beer, the black color of so-called dark beer, or colorless and transparent.

[0054] [Beer Flavor Concentrate] In the present disclosure, a "beer-taste concentrate" refers to a liquid ingredient for producing a beer-taste beverage, and is an ingredient that imparts the taste of beer to the beer-taste beverage.

[0055] Since a beer-taste concentrate is produced by mixing at least carbonated water with a beer-taste concentrate, the beer-taste concentrate is diluted with at least carbonated water. Therefore, it is preferable that the beer-taste concentrate has a higher alcohol content, concentration of aroma components (esters, higher alcohols, etc.), extract concentration, color, bitterness value, etc. than typical beer-taste beverages.

[0056] The beer-taste concentrate may be a fermented liquid produced through fermentation with yeast, or a non-fermented liquid produced without fermentation with yeast.

[0057] Examples of beer-taste concentrates include fermented liquids; non-fermented liquids; concentrates obtained by concentrating fermented or non-fermented liquids; blends obtained by adding flavorings, colorings, alcohol, yeast extract, etc. to fermented or non-fermented liquids; and high-concentration fermented liquids obtained by high-concentration brewing methods.

[0058] The beer-taste concentrate may be an ale-taste concentrate or stout-taste concentrate produced through fermentation using top-fermenting yeast, or a lager-taste concentrate or pilsner-taste concentrate produced through fermentation using bottom-fermenting yeast.

[0059] The beer-taste concentrate may be a carbon dioxide-containing liquid that contains carbon dioxide gas, or a non-carbon dioxide-containing liquid that does not contain carbon dioxide gas. The beer-taste concentrate is preferably a non-carbonated liquid, from the viewpoint of facilitating adjustment of the carbon dioxide content of the beer-taste beverage by using only the diluent. In this disclosure, a beer-taste concentrate that is non-carbonated means that the carbon dioxide content of the beer-taste concentrate is less than 0.9 GV.

[0060] When the beer-taste concentrate is a carbon dioxide-containing liquid, the source of the carbon dioxide is not limited. The carbon dioxide in the beer-taste concentrate may be carbon dioxide contained in the raw materials of the beer-taste concentrate, carbon dioxide generated during the production process of the beer-taste concentrate, or carbon dioxide added during the production process of the beer-taste concentrate.

[0061] The alcohol content (v / v%) of the beer-flavor concentrate is not limited. The alcohol content of the beer-taste concentrate may be, for example, 0, 0 or more, more than 0, 1 or more, 2 or more, 5 or more, 8 or more, 10 or more, more than 10, 11 or more, more than 11, 12 or more, 13 or more, 14 or more, 15 or more, more than 15, 16 or more, 17 or more, 18 or more, 19 or more, 20 or more, more than 20, 21 or more, 22 or more, 23 or more, 24 or more, 25 or more, or more than 25. The alcohol content of the beer-taste concentrate may be, for example, 50 or less, less than 50, 45 or less, 40 or less, 35 or less, 30 or less, 25 or less, less than 25, 24 or less, 23 or less, 22 or less, 21 or less, 20 or less, less than 20, 19 or less, 18 or less, 17 or less, 16 or less, 15 or less, less than 15, 14 or less, 13 or less, 12 or less, 11 or less, less than 11, 10 or less, or less than 10.

[0062] From the perspective of the satisfying drinking experience of a beer-taste beverage, the alcohol content of the beer-taste concentrate is preferably at least 10. From this perspective, the alcohol content of the beer-taste concentrate may be, for example, greater than 10, 11 or greater, 11 or greater, 12 or greater, 13 or greater, 14 or greater, 15 or greater, 15 or greater, 16 or greater, 17 or greater, 18 or greater, 19 or greater, 20 or greater, 21 or greater, 22 or greater, 23 or greater, 24 or greater, 25 or greater. From the perspective of easily adjusting the alcohol content of a beer-taste beverage to less than 20%, the alcohol content of the beer-taste concentrate is preferably 50 or less. From this perspective, the alcohol content of the beer-taste concentrate may be, for example, less than 50, 45 or less, 40 or less, 35 or less, 30 or less, 25 or less, less than 25, 24 or less, 23 or less, 22 or less, 21 or less, 20 or less, or less than 20.

[0063] The alcohol content (v / v%) of a beer-flavored concentrate used to produce a non-alcoholic beer-flavored beverage is preferably 1.0 or less, less than 1.0, 0.8 or less, 0.5 or less, less than 0.5, 0.2 or less, 0.1 or less, less than 0.1, or 0.0.

[0064] The alcohol content of the beer-flavor concentrate can be adjusted by changing the fermentation conditions if it is a fermented liquid, by changing the concentration level if it is a concentrated fermented liquid, or by adding alcohol (e.g., ethanol, distilled spirits) if it is a prepared liquid.

[0065] The true extract content of the beer-taste concentrate may be, for example, 5.0% or more, 6.0% or more, 7.0% or more, 8.0% or more, or 9.0% or more, and may be 18.0% or less, 17.0% or less, 16.0% or less, 15.0% or less, or 14.0% or less. In this disclosure, the true extract value is the value obtained in accordance with "8.4.1 Distillation - Pycnometer Method" of the "BCOJ Beer Analysis Method" (revised and expanded in 2013, edited by the Brewers Association International Technical Committee (Analysis Committee)).

[0066] The content of the original wort extract in the beer-taste concentrate may be, for example, 10.0% or more, 12.0% or more, 15.0% or more, 18.0% or more, 20.0% or more, 22.0% or more, 25.0% or more, 28.0% or more, 30.0% or more, 32.0% or more, 35.0% or more, 38.0% or more, or 40.0% or more, or may be 50.0% or less, 48.0% or less, 45.0% or less, 42.0% or less, 40.0% or less, 38.0% or less, 35.0% or less, 32.0% or less, 30.0% or less, 28.0% or less, 25.0% or less, 22.0% or less, or 20.0% or less. In this disclosure, the value of the original wort extract is a value determined in accordance with "8.5 Extract-related Calculation Methods" in "BCOJ Beer Analysis Methods" (revised and expanded in 2013, edited by the Brewers Association International Technical Committee (Analysis Committee)).

[0067] The organic acid concentration of the beer-taste concentrate may be, for example, 2000 mg / L or more, 2500 mg / L or more, 3000 mg / L or more, 3500 mg / L or more, or 4000 mg / L or more, and may be 8000 mg / L or less, 7500 mg / L or less, 7000 mg / L or less, 6500 mg / L or less, or 6000 mg / L or less. In the present disclosure, the organic acid concentration in the liquid is a value measured by high performance liquid chromatography.

[0068] The pH of the beer-taste concentrate may be, for example, 5.5 or less, 5.2 or less, 5.0 or less, 4.8 or less, 4.5 or less, 4.2 or less, or 4.0 or less, or may be 2.0 or more, 2.2 or more, 2.5 or more, 2.8 or more, 3.0 or more, 3.2 or more, 3.5 or more, 3.8 or more, or 4.0 or more. In this disclosure, the pH of the concentrate and beverage is a value measured in accordance with "8.7 pH" in the "BCOJ Beer Analysis Method" (revised and expanded in 2013, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan).

[0069] The temperature of the beer-taste concentrate during the mixing step is not particularly limited as long as it is within a temperature range in which it will not freeze. The temperature of the beer-taste concentrate solution when subjected to the mixing step may be within a temperature range in which the solution will not freeze, depending on the alcohol content, such as -11°C or higher, -10°C or higher, -8°C or higher, -5°C or higher, -2°C or higher, or 0°C or higher. The temperature of the beer-taste concentrate solution when subjected to the mixing step may be, for example, room temperature, below room temperature, below room temperature, 20°C or below, 18°C ​​or below, 15°C or below, 14°C or below, 13°C or below, 12°C or below, 11°C or below, 10°C or below, 9°C or below, 8°C or below, 7°C or below, 6°C or below, 5°C or below, 4°C or below, 3°C or below, below 3°C, 2°C or below, 1°C or below, or 0°C or below.

[0070] From the viewpoint of imparting a cooling sensation to the beer-taste beverage, the temperature of the beer-taste concentrate when subjected to the mixing step is preferably 10°C or lower. From this viewpoint, the temperature of the beer-taste concentrate when subjected to the mixing step may be, for example, 9°C or lower, 8°C or lower, 7°C or lower, 6°C or lower, 5°C or lower, 4°C or lower, 3°C or lower, less than 3°C, 2°C or lower, 1°C or lower, or 0°C or lower.

[0071] The storage temperature of the beer-taste concentrate is not limited. To maintain the freshness of the beer-taste concentrate, it is preferable to store the beer-taste concentrate in a cool place, for example, by refrigeration at 10°C or below. The beer-taste concentrate may also be stored at room temperature.

[0072] The beer-taste concentrate is used to produce a beer-taste beverage in a containerized form. Examples of container shapes include barrels, bottles, and cans. Examples of container materials include aluminum, plastic, and glass. It is preferable that the container be light-blocking. The container capacity may be, for example, 1 gallon (approximately 3.8 L), 10 L, 8 L, 5 L, 3 L, 2 L, 1 L, or 0.5 L.

[0073] [Beer taste concentrate manufacturing method] The method for producing the beer-taste concentrate is not limited. The method for producing the beer-taste concentrate may include a fermentation step using yeast, or may not include a fermentation step using yeast. The fermentation may be alcoholic fermentation, which produces alcohol, or non-alcoholic fermentation, which does not produce alcohol.

[0074] In the production of a beer-taste concentrate, there are no limitations on whether or not malt and hops are used, and the amount of malt used. Malt and hops may or may not be used as raw materials for the beer-taste concentrate.

[0075] An example of a method for producing a beer-taste concentrate is a method for concentrating beer to obtain a beer concentrate. An example of this method is described below.

[0076] Examples of methods for concentrating beer include membrane concentration, evaporation concentration, and freeze concentration. As a method for concentrating beer, membrane concentration is preferred from the viewpoint of minimizing denaturation of various components contained in beer and loss of extract and aroma components. Examples of membrane concentration include reverse osmosis membrane concentration (RO membrane method) and forward osmosis membrane concentration (FO membrane method).

[0077] It is preferable to degas the carbon dioxide contained in the beer during and / or after the concentration of the beer. The beer concentrate is preferably a non-carbonated liquid.

[0078] The concentration of beer is indicated, for example, by its alcohol content (v / v%). From the viewpoint of reducing the volume of the beer concentrate, the alcohol content of the beer concentrate is preferably 2.0 times or more of the alcohol content of beer, more preferably more than 2.0 times, even more preferably 2.2 times or more, even more preferably 2.5 times or more, even more preferably more than 2.5 times, even more preferably 2.8 times or more, even more preferably 3.0 times or more, and even more preferably more than 3.0 times. From the viewpoint of dispersibility and stability of the ingredients contained therein, the alcohol content of the beer concentrate is preferably 4.5 times or less of the alcohol content of beer, more preferably less than 4.5 times, even more preferably 4.2 times or less, even more preferably 4.0 times or less, even more preferably less than 4.0 times, even more preferably 3.8 times or less, even more preferably 3.5 times or less, and even more preferably less than 3.5 times.

[0079] The alcohol content (v / v%) of the beer concentrate may be, for example, 10 or more, more than 10, 11 or more, more than 11, 12 or more, 13 or more, 14 or more, 15 or more, more than 15, 16 or more, 17 or more, 18 or more, 19 or more, 20 or more, or more than 20; or 25 or less, less than 25, 24 or less, 23 or less, 22 or less, 21 or less, 20 or less, less than 20, 19 or less, 18 or less, 17 or less, 16 or less, 15 or less, or less than 15.

[0080] The true extract value of the beer concentrate may be, for example, 5.0% or more, 6.0% or more, 7.0% or more, 8.0% or more, or 9.0% or more, and may be 18.0% or less, 17.0% or less, 16.0% or less, 15.0% or less, or 14.0% or less.

[0081] The original wort extract value of the beer concentrate may be, for example, 10.0% or more, 12.0% or more, 15.0% or more, 18.0% or more, 20.0% or more, 22.0% or more, 25.0% or more, 28.0% or more, 30.0% or more, 32.0% or more, 35.0% or more, 38.0% or more, or 40.0% or more, or 50.0% or less, 48.0% or less, 45.0% or less, 42.0% or less, 40.0% or less, 38.0% or less, 35.0% or less, 32.0% or less, 30.0% or less, 28.0% or less, 25.0% or less, 22.0% or less, or 20.0% or less.

[0082] The beer to be concentrated may be a beer produced for the purpose of producing a beer-taste concentrate, a beer produced for the purpose of commercialization as beer, or a commercially available beer. The beer to be concentrated may be any of lager beer, pilsner beer, ale beer, stout beer, etc.

[0083] Beer is produced from malt, hops and water through fermentation with brewer's yeast. The barley used to produce malt may be any of barley, wheat, rye, oats, oats, adlay, oats, etc. One type of malt may be used, or two or more types may be used. Hops include processed hop products, and may be in any form such as pellets, powder, extract, etc.

[0084] Adjuncts may be used in the production of beer, such as sugars, starch, yeast extract, soy protein, soybeans, peas, ungerminated grains (e.g., barley, wheat, rye, oats, oats, pearl millet, oats, rice, corn, koryan, buckwheat, millet, and barley), vegetables (e.g., potato, sweet potato, and pumpkin), fruits, spices, herbs, seafood, and dried products, hydrolyzed products, extracts, and concentrates thereof.

[0085] Beer and / or beer concentrate may contain flavorings, sweeteners, bittering agents, bitterness imparting agents, acidulants, seasonings such as amino acids, salts, water-soluble dietary fiber, yeast extract, peptides, proteins, coloring agents, preservatives, antioxidants, foam-forming agents, etc.

[0086] [Carbonated water] The temperature of the carbonated water is equal to or higher than 0° C. and lower than 3° C. The temperature of the carbonated water may be, for example, equal to or lower than 2.5° C., equal to or lower than 2° C., equal to or lower than 1.5° C., or equal to or lower than 1° C., or may be higher than 0° C., equal to or higher than 0.5° C., equal to or higher than 1° C., equal to or higher than 1.5° C., or equal to or higher than 2° C.

[0087] The carbon dioxide content of carbonated water is 2.0GV or more and less than 4.0GV. The carbon dioxide content of carbonated water may be, for example, more than 2.0GV, 2.2GV or more, 2.5GV or more, more than 2.5GV, 2.8GV or more, 3.0GV or more, more than 3.0GV, 3.2GV or more, 3.5GV or more, more than 3.5GV or 3.8GV or more, or 3.8GV or less, 3.5GV or less, less than 3.5GV, 3.2GV or less, 3.0GV or less, less than 3.0GV, 2.8GV or less, 2.5GV or less, less than 2.5GV, or 2.2GV or less.

[0088] In this disclosure, the GV (gas volume) of a liquid refers to the volume ratio of the carbon dioxide gas and the remaining liquid (volume of carbon dioxide gas / volume of remaining liquid) when carbon dioxide gas is completely removed from the liquid and the carbon dioxide gas and the remaining liquid are placed at 1 atmosphere and 20°C. The GV of a liquid is measured immediately after pouring the liquid into an open container at the sample temperature and an ambient temperature of 20°C ± 3°C using a CO2 meter (e.g., T-03-567, Terriss Industries).

[0089] The volume ratio of carbonated water to the diluent (carbonated water and water) (volume of carbonated water / (volume of carbonated water+volume of water)) is not limited and may be, for example, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, or 0.9 or more, or 1 or less.

[0090] Carbonated water may be used in the production of a beer-taste beverage in a bottled state, or may be supplied from a carbonator to the production of a beer-taste beverage. The shape, material, and volume of the container for carbonated water may be the same as those for the container for the beer-taste concentrate.

[0091] [water] The temperature of the water is equal to or higher than 0° C. and lower than 3° C. The temperature of the water may be, for example, equal to or lower than 2.5° C., equal to or lower than 2° C., equal to or lower than 1.5° C., or equal to or lower than 1° C., or may be higher than 0° C., equal to or higher than 0.5° C., equal to or higher than 1° C., equal to or higher than 1.5° C., or equal to or higher than 2° C.

[0092] The difference |Tc-Tw| between the temperature of carbonated water (Tc) and the temperature of water (Tw) is preferably as small as possible, from the viewpoints of suppressing the loss of carbon dioxide contained in the carbonated water when the carbonated water and water are mixed, and of facilitating temperature adjustment of the beer-taste beverage. The difference |Tc-Tw| is preferably 2°C or less, more preferably 1.5°C or less, even more preferably 1°C or less, even more preferably 0.5°C or less, and particularly preferably 0°C. The difference |Tc-Tw| may be 0°C or more.

[0093] Examples of water include tap water, tap water that has been filtered, and bottled water.

[0094] The water may be used in the production of a beer-taste beverage in a bottled form, or may be supplied from a water supply for the production of a beer-taste beverage.

[0095] [Other ingredients] The method for producing a beer-taste beverage according to the present disclosure may include pouring liquid ingredients other than the beer-taste concentrate, carbonated water, and water into an open container, such as whiskey, shochu, distilled alcohol, soft drinks, green tea, oolong tea, black tea, fruit juice, syrup, etc.

[0096] Additives may be added to the beer-taste beverage in an open container, including flavorings, sweeteners, bittering agents, acidulants, amino acids, and other seasonings, salt, spices, fruits, herbs, seafood, and dried products thereof.

[0097] [Open container] Examples of the open container include glasses, mugs, mugs, tumblers, etc. Examples of the material of the open container include glass, porcelain, earthenware, enamel, stainless steel, tin, aluminum, plastic, wood, etc.

[0098] The capacity of the open container is not limited and may be, for example, 3.0 L or less, 2.8 L or less, 2.5 L or less, 2.2 L or less, 2.0 L or less, 1.8 L or less, 1.5 L or less, 1.2 L or less, 1.0 L or less, 0.8 L or less, 0.6 L or less, 0.5 L or less, or 0.4 L or less, or may be 0.1 L or more, 0.2 L or more, or 0.3 L or more.

[0099] The temperature of the open container is not limited. The temperature of the container may be, for example, room temperature, below room temperature, below room temperature, 25°C or below, 23°C or below, 22°C or below, 20°C or below, 18°C ​​or below, 15°C or below, 12°C or below, 10°C or below, 8°C or below, 5°C or below, 3°C or below, or 1°C or below, or may be 0°C or above.

[0100] The open container may be pre-filled with ice. The open container may be pre-filled with additives.

[0101] <How to serve beer-flavored beverages> All descriptions of components related to the manufacturing method of the beer-taste beverage of the present disclosure shall be read as "manufacturing method" and applied to the manufacturing method of the beer-taste beverage of the present disclosure. In other words, the steps constituting the method for providing a beer-taste beverage of the present disclosure, the beer-taste concentrate, carbonated water, water, other ingredients, the open container, formulas (1) to (4), etc. are synonymous with the steps constituting the method for producing a beer-taste beverage of the present disclosure, the beer-taste concentrate, carbonated water, water, other ingredients, the open container, formulas (1) to (4), etc., and the example embodiments and preferred forms are also the same.

[0102] <Beer-flavored drink ingredients set> The ingredient set for the beer-taste beverage of the present disclosure (also simply referred to as the "ingredient set") is a set of ingredients used in the manufacturing and serving methods for the beer-taste beverage of the present disclosure, and includes a beer-taste concentrate, carbonated water at a temperature of 0°C or higher but lower than 3°C, and water at a temperature of 0°C or higher but lower than 3°C.

[0103] The ingredient set of the present disclosure may further include ingredients other than the beer-taste concentrate, carbonated water, and water. The material set of the present disclosure may further include an open container. The ingredient set of the present disclosure may further include carbon dioxide gas for producing carbonated water.

[0104] The beer-taste concentrate, carbonated water, water, other ingredients, and open container that make up the ingredient set of the present disclosure are synonymous with the beer-taste concentrate, carbonated water, water, other ingredients, and open container that make up the method for producing a beer-taste beverage of the present disclosure, and the example embodiments and preferred forms are also the same.

[0105] The beer-taste concentrate and carbonated water contained in the ingredient set of the present disclosure are mixed in an open container. The water contained in the ingredient set of the present disclosure is mixed with the beer-taste concentrate and carbonated water in the open container and / or mixed with the carbonated water upstream of the open container. The steps and formulas (1) to (4) constituting the mode of use of the material set of the present disclosure are synonymous with the steps and formulas (1) to (4) constituting the method of producing a beer-taste beverage of the present disclosure, and the example embodiments and preferred forms are also the same.

[0106] The ingredient set of the present disclosure is installed inside a dispenser device for producing beer-taste beverages, which includes, for example, a cooling device, a measuring device, a carbonator, a stand for placing open containers, piping connecting these devices, a liquid delivery pump, etc. The location where the dispenser device is installed is not limited. Examples of locations where the dispenser device is installed include restaurants, retail stores, accommodation facilities, event venues, breweries, homes, etc. The dispenser device may be installed inside the vending machine as a component of the vending machine. [Example]

[0107] The following examples further illustrate the manufacturing method, serving method, and ingredient set of the beer-taste beverage of the present disclosure. The ingredients, amounts used, proportions, processing procedures, etc. shown in the following examples can be modified as appropriate without departing from the spirit of the present disclosure. Therefore, the scope of the manufacturing method, serving method, and ingredient set of the beer-taste beverage of the present disclosure should not be construed as being limited by the specific examples shown below.

[0108] <Production of beer-flavored concentrate> Three commercially available pilsner beers were prepared: Beer A, Beer B, and Beer C. The three types of beer were each concentrated using the RO membrane method and degassed to obtain non-carbonated liquids, yielding three types of beer concentrates. The alcohol content of beer and beer concentrate was measured using the following method. The measurement results are shown in Table 1.

[0109] [Alcohol content] Measurements were performed according to "8.3.1 Distillation - Hydrometer Method" of the "BCOJ Beer Analysis Method" (revised and expanded in 2013, edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0110] [Genuine extract] The calculation was performed according to "8.4.1 Distillation - Pycnometer Method" in the "BCOJ Beer Analysis Method" (revised and expanded in 2013, edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0111] [Raw wort extract] The calculation was made in accordance with "8.5 Extract-related Calculation Methods" in the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, edited by the Brewers Association International Technical Committee (Analysis Committee)).

[0112] [Organic acid concentration] The analysis was carried out using an organic acid analysis system by high performance liquid chromatography (Prominence, Shimadzu Corporation). The conditions for separation and detection were as follows: -Separation- Separation method: ion exclusion chromatography Column: Shim-pack SCR-102H (300 mmL x 8 mm(ID)), 2 columns connected in series Mobile phase: 5mmol / L p-toluenesulfonic acid aqueous solution Flow rate: 0.8mL / min Temperature: 40℃ -detection- Detection method: Post-column pH buffered electrical conductivity detection Reagents: 5 mmol / L p-toluenesulfonic acid aqueous solution and 20 mmol / L Bis-Tris aqueous solution containing 100 μmol / L EDTA Flow rate: 0.8mL / min

[0113] [Proline concentration] Measurement was carried out by high performance liquid chromatography.

[0114] [Table 1]

[0115] <Production of beer-flavored beverages> Beer concentrate A was used as a beer-taste concentrate, and the beer-taste concentrate, carbonated water, and water were mixed in the amounts shown in Tables 2 and 3 to produce a beer-taste beverage.

[0116] Beer concentrate B was used as a beer-taste concentrate, and the beer-taste concentrate, carbonated water, and water were mixed in the amounts shown in Tables 2 and 3 to produce a beer-taste beverage.

[0117] Beer concentrate C was used as a beer-taste concentrate, and the beer-taste concentrate, carbonated water, and water were mixed in the amounts shown in Tables 2 and 3 to produce a beer-taste beverage.

[0118] The temperatures of the ingredients used in producing the beer-taste beverages were as follows: Beer flavor concentrate: 10℃ Carbonated water: 2.5℃ ·Water: 2.5℃

[0119] The carbonated water used to make the beer-flavored beverage was produced by supplying carbon dioxide gas from a carbonator to tap water that had been passed through a water purifier. The carbon dioxide content (GV) of the carbonated water was varied by adjusting the gas pressure of the carbonator. The produced carbonated water was poured into a glass, and the GV of the carbonated water was measured using a CO2 measuring device T-03-567 (Terriss Industries). The GV values ​​shown in Tables 2 and 3 are the measured values.

[0120] The "drink / gas strength / GV" shown in Tables 2 and 3 is a value calculated based on the following formula. Equation (4): Carbon dioxide content of carbonated water × volume of carbonated water / (volume of beer-flavor concentrate + volume of carbonated water + volume of water)

[0121] <Sensory evaluation of beer-flavored beverages> The beer-flavored beverages were poured into glass glasses and tasted by seven evaluators, who then scored the "profound flavor spread" according to the following criteria. The average scores of the seven evaluators are shown in Tables 2 and 3. An average score of 3.8 or higher was considered a pass.

[0122] "A deep and expansive flavor" 0: No feeling. 1: Slightly noticeable. 2: I feel it a little. ·3:Feel it. 4: I feel it very much. 5: Feels strong.

[0123] [Table 2]

[0124] The Examples and Comparative Examples shown in Table 2 are examples in which the drinking experience was evaluated for each type of beer-taste concentrate, with the "diluent / concentrate" ratio set to the same value. These Examples and Comparative Examples represent embodiments in which the alcohol content of the beer-taste beverage is set to approximately 5 and the carbon dioxide content of the beer-taste beverage is maximized without using water. All of Examples 1 to 9 were able to achieve a deep and expansive flavor. Comparative Examples 1 to 3 were all examples that did not satisfy formula (1): 2.0 GV≦carbon dioxide content of carbonated water<4.0 GV (i.e., the carbon dioxide content of the carbonated water was 4.0 GV), and lacked a deep, savory flavor. This was presumably due to the high gas intensity of the beer-taste beverage.

[0125] [Table 3]

[0126] The Examples and Comparative Examples shown in Table 3 are examples in which the drinking experience was evaluated by varying the "diluent / concentrate" ratio. These Examples and Comparative Examples are embodiments in which beer-taste beverages with similar gas intensities and up to an alcohol content of approximately 8 were produced for each type of beer-taste concentrate using carbonated water with a carbon dioxide content of 3.0 GV. All of Examples 10 to 27 were able to achieve a deep and expansive flavor. Comparative Examples 4 to 6 were all examples that did not satisfy formula (3): 1.0≦(volume of carbonated water+volume of water) / volume of beer-taste concentrate≦3.5 (i.e., "Diluent / Concentrate" in Table 3 was 4.0), and the depth and breadth of flavor was poor. This was presumably because the proportion of beer-taste concentrate in the beer-taste beverage was relatively small.

Claims

1. A method for producing a beer-taste beverage comprising mixing a beer-taste concentrate with only carbonated water having a temperature of 0°C or higher but lower than 3°C, or mixing a beer-taste concentrate with carbonated water having a temperature of 0°C or higher but lower than 3°C and only water having a temperature of 0°C or higher but lower than 3°C, a mixing step of mixing a beer-taste concentrate with carbonated water at a temperature of 0°C or higher and lower than 3°C in an open container, the beer-taste concentrate is a beer concentrate obtained by concentrating beer to 3.0 to 4.5 times its alcohol content and removing carbon dioxide; The carbon dioxide content of the carbonated water satisfies the following formula (1), the amounts of the beer-taste concentrate, the carbonated water, and the water used satisfy the following formulas (2) and (3), A method for producing a beer-flavored beverage. Formula (1): 2.0 GV≦carbon dioxide content of carbonated water<4.0 GV Equation (2): 0.375≦volume of carbonated water / (volume of beer-taste concentrate+volume of carbonated water+volume of water)≦0.75 Equation (3): 1.0≦(volume of carbonated water+volume of water) / volume of beer-taste concentrate≦3.5

2. 2. The method of claim 1, further comprising mixing water having a temperature of 0°C or higher and lower than 3°C with the beer-taste concentrate and the carbonated water in the mixing step and / or mixing the water with the carbonated water before the mixing step.

3. 3. The method according to claim 1, wherein the amounts of the beer-taste concentrate, the carbonated water, and the water used further satisfy the following formula (4): Formula (4): 1.5GV≦carbon dioxide content of carbonated water×volume of carbonated water / (volume of beer-taste concentrate+volume of carbonated water+volume of water)≦2.5GV

4. 2. The method according to claim 1, wherein the temperature of the beer-taste concentrate is 10°C or lower.

5. 2. The method according to claim 1, wherein the alcohol content of the beer-taste concentrate is 10% to 50% v / v.

6. A method for providing a beer-taste beverage by mixing a beer-taste concentrate with only carbonated water having a temperature of 0°C or higher but lower than 3°C, or a beer-taste concentrate with carbonated water having a temperature of 0°C or higher but lower than 3°C and only water having a temperature of 0°C or higher but lower than 3°C, a mixing step of mixing a beer-taste concentrate with carbonated water at a temperature of 0°C or higher and lower than 3°C in an open container, the beer-taste concentrate is a beer concentrate obtained by concentrating beer to 3.0 to 4.5 times its alcohol content and removing carbon dioxide; The carbon dioxide content of the carbonated water satisfies the following formula (1), the amounts of the beer-taste concentrate, the carbonated water, and the water used satisfy the following formulas (2) and (3), How to serve beer-flavored beverages. Formula (1): 2.0 GV≦carbon dioxide content of carbonated water<4.0 GV Equation (2): 0.375≦volume of carbonated water / (volume of beer-taste concentrate+volume of carbonated water+volume of water)≦0.75 Equation (3): 1.0≦(volume of carbonated water+volume of water) / volume of beer-taste concentrate≦3.5

7. 7. The method according to claim 6, further comprising mixing water having a temperature of 0°C or higher and lower than 3°C with the beer-taste concentrate and the carbonated water in the mixing step and / or mixing the water with the carbonated water before the mixing step.

8. The method according to claim 6 or 7, wherein the amounts of the beer-taste concentrate, the carbonated water, and the water used further satisfy the following formula (4): Formula (4): 1.5GV≦carbon dioxide content of carbonated water×volume of carbonated water / (volume of beer-taste concentrate+volume of carbonated water+volume of water)≦2.5GV

9. 7. The method according to claim 6, wherein the temperature of the beer-taste concentrate is 10°C or lower.

10. 7. The method according to claim 6, wherein the alcohol content of the beer-taste concentrate is 10% to 50% v / v.

11. a beer-taste concentrate, carbonated water at a temperature of 0°C or higher but lower than 3°C, and water at a temperature of 0°C or higher but lower than 3°C; the beer-taste concentrate is a beer concentrate obtained by concentrating beer to 3.0 to 4.5 times its alcohol content and removing carbon dioxide; The carbon dioxide content of the carbonated water satisfies the following formula (1), A beer-taste beverage is produced by mixing only the beer-taste concentrate and the carbonated water, or only the beer-taste concentrate, the carbonated water, and the water, wherein the beer-taste concentrate, the carbonated water, and the water are used to produce a beer-taste beverage in a manner that satisfies the following formulas (2) and (3): A set of ingredients for a beer-flavored drink. Formula (1): 2.0 GV≦carbon dioxide content of carbonated water<4.0 GV Equation (2): 0.375≦volume of carbonated water / (volume of beer-taste concentrate+volume of carbonated water+volume of water)≦0.75 Equation (3): 1.0≦(volume of carbonated water+volume of water) / volume of beer-taste concentrate≦3.5

12. 12. The ingredient set according to claim 11, for use in producing a beer-taste beverage by using the beer-taste concentrate, the carbonated water, and the water so as to further satisfy the following formula (4): Formula (4): 1.5GV≦carbon dioxide content of carbonated water×volume of carbonated water / (volume of beer-taste concentrate+volume of carbonated water+volume of water)≦2.5GV

13. 12. The ingredient set according to claim 11, wherein the temperature of the beer-taste concentrate is 10°C or lower.

14. The material set according to claim 11, wherein the alcohol content of the beer-taste concentrate is 10% to 50% v / v.

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