Beer flavored drinks

Abstract

The present invention provides a beer-flavored beverage, characterized in that the methanol concentration is 8.0-600 mg / L, the total nitrogen content is 0.3 mg / 100 mL or more, and the apparent extract concentration is 0.25-3.8 mass %.

Description

Technical Field

[0001] The invention relates to a beer-flavored beverage. Background Art

[0002] Various developments have been made on beer-flavored beverages produced using water and malt as part of the raw materials.

[0003] For example, Patent Document 1 discloses a non-fermented non-alcoholic beer flavored beverage for the purpose of providing a non-fermented beer flavored beverage with very little residual astringency and good refreshing taste, characterized in that the total content of polyphenols is 100 ppm or more and contains a masking raw material selected from cyclodextrin and thaumatin.

[0004] In addition, Patent Document 2 discloses a related technology of a method for producing a fermented beer-flavored beverage, which is characterized by using a low-caffeine coffee raw material, suppressing foreign flavors, and having a good refreshing taste while having a coffee-like flavor.

[0005] Patent Literature

[0006] Patent Document 1: Japanese Patent Application Publication No. 2015-221019

[0007] Patent Document 2: Japanese Patent Application Publication No. 2019-208417 Summary of the invention

[0008] Under such circumstances, a new type of beer-flavored beverage that is more like a beer-flavored beverage is sought.

[0009] The present invention provides, for example, a non-fermented non-alcoholic beer-flavored beverage characterized in that the methanol concentration is 8.0 to 600 mg / L, and the total nitrogen content and apparent extract concentration are adjusted to a predetermined range. That is, the present invention includes the following aspects.

[0010] [1] A beer-flavored beverage characterized by a methanol concentration of 8.0 to 600 mg / L, a total nitrogen content of 0.3 mg / 100 mL or more, and an apparent extract concentration of 0.25 to 3.8 mass %.

[0011] [2] The beer-flavored beverage according to [1] above, characterized in that the methanol concentration is 8.0 to 600 mg / L, the total nitrogen content is 0.3 mg / 100 mL or more, and the apparent extract concentration is 0.26 to 2.8 mass %, and it is a non-fermented non-alcoholic beer-flavored beverage.

[0012] [3] The beer-flavored beverage according to [2] above is characterized in that the ratio of total nitrogen content to apparent extract concentration, i.e., total nitrogen content / apparent extract concentration, is 0.15 to 150, wherein the unit of total nitrogen content is mg / 100 mL and the unit of apparent extract concentration is mass %.

[0013] [4] The beer-flavored beverage according to [1] above, characterized in that the methanol concentration is 8.0 to 600 mg / L, the total nitrogen content is 2.0 mg / 100 mL or more, and the apparent extract concentration is 0.25 to 3.8% by mass, and it is a fermented beer-flavored beverage.

[0014] [5] The beer-flavored beverage according to the above [4] is characterized in that the ratio of total nitrogen content to apparent extract concentration, i.e. total nitrogen content / apparent extract concentration, is 1.0 to 700, wherein the unit of total nitrogen content is mg / 100 mL and the unit of apparent extract concentration is mass %.

[0015] [6] The beer-flavored beverage according to any one of [1] to [5] above, further comprising a preservative selected from benzoic acid, benzoate salts and benzoic acid esters.

[0016] [7] The beer-flavored beverage according to any one of [1] to [6] above, wherein the bitterness value is 5 to 50 BUs.

[0017] [8] The beer-flavored beverage according to any one of [1] to [7] above, wherein the carbon dioxide concentration is 0.460 mass % or more.

[0018] [9] The beer-flavored beverage according to any one of [1] to [8] above, characterized in that it is a container-packed beverage.

[0019]

[10] A beer-flavored beverage, characterized in that it is blended with dimethyl dicarbonate, has a total nitrogen content of 0.3 mg / 100 mL or more, and an apparent extract concentration of 0.25 to 3.8% by mass.

[0020]

[11] The beer-flavored beverage according to the above

[10] is characterized in that it is prepared by blending dimethyl dicarbonate, has a total nitrogen content of 0.3 mg / 100 mL or more and an apparent extract concentration of 0.26 to 2.8% by mass, and is a non-fermented, non-alcoholic beer-flavored beverage.

[0021]

[12] The beer-flavored beverage according to the above

[10] is characterized in that it is prepared by blending dimethyl dicarbonate, has a total nitrogen content of 2.0 mg / 100 mL or more and an apparent extract concentration of 0.25 to 3.8% by mass, and is a fermented beer-flavored beverage.

[0022]

[13] A beer-flavored beverage, characterized in that the methanol concentration is 8.0 to 600 mg / L.

[0023]

[14] A beer-flavored beverage, characterized in that the methanol concentration is 8.0 to 600 mg / L and the beverage is a non-fermented non-alcoholic beer-flavored beverage or a fermented beer-flavored beverage.

[0024]

[15] A method for producing a beer-flavored beverage, which is the method for producing a beer-flavored beverage according to any one of [1] to

[14] above, characterized by comprising a step of adding dimethyl dicarbonate.

[0025] A preferred embodiment of the beer-flavored beverage of the present invention is a beverage that is more like a beer-flavored beverage, for example, has a good drinking texture like a beer-flavored beverage, while suppressing the inappropriate sweet smell and residual sweetness on the tongue that is not suitable for a beer-flavored beverage. DETAILED DESCRIPTION

[0026] 1. Beer-flavored beverages

[0027] In this specification, the so-called "beer flavor beverage" refers to an alcoholic or non-alcoholic carbonated beverage with a beer-like flavor. Therefore, the "beer flavor beverage" includes not only beer as a malt fermented beverage obtained by fermenting malt and water and, as required, hops, etc. as raw materials using yeast, but also carbonated beverages with beer flavor. That is, in this specification, "beer flavor beverage" also includes any carbonated beverage with beer flavor by adding beer flavoring containing esters or higher alcohols (for example, isopentyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalool, 4-vinylguaiacol, etc.), unless otherwise specified.

[0028] In addition, the beer-flavored beverage may be a fermented beer-flavored beverage that has been subjected to a fermentation process using yeast, or may be a non-fermented beer-flavored beverage that has not been subjected to a fermentation process.

[0029] Furthermore, the beer-flavored beverage may be an alcoholic beer-flavored beverage having an alcohol content of 1 (v / v)% or more, or may be a non-alcoholic beer-flavored beverage having an alcohol content of less than 1 (v / v)%.

[0030] In addition, the alcoholic beer-flavored beverage may be an alcoholic fermented beer-flavored beverage that has been subjected to a fermentation step using yeast, or may be an alcoholic non-fermented beer-flavored beverage that has not been subjected to a fermentation step.

[0031] The non-alcoholic beer flavored beverage may be a non-alcoholic fermented beer flavored beverage produced by removing the alcohol generated in the fermentation process after the fermentation process, or a beverage produced by stopping the fermentation process using yeast when the alcohol content is lower than 1 (v / v)%, or a non-alcoholic non-fermented beer flavored beverage prepared in a manner having a beer-like flavor without going through a fermentation process.

[0032] The beer-flavored beverage may be a malt-based beer-flavored beverage using malt as a raw material or a malt-free beer-flavored beverage not using malt, but is preferably a malt-based beer-flavored beverage, and more preferably a barley malt-based beer-flavored beverage.

[0033] The beer-flavored beverage may be an ale-flavored beverage brewed through a fermentation process using top-fermenting yeast, or may be a lager-flavored beverage brewed through a fermentation process using bottom-fermenting yeast.

[0034] Furthermore, the beer-flavored beverage may be a beer-flavored beverage containing distilled liquor such as liquor, whiskey, or shochu.

[0035] The beverage according to a specific embodiment of the present invention may be a fermented beer-flavored beverage, a fermented beer-flavored beverage containing alcohol, or a fermented beer-flavored beverage using malt.

[0036] Among them, in beer-flavored beverages, the inappropriate sweet smell or inappropriate sweetness left on the tongue caused by methanol as a beer-flavored beverage sometimes becomes a problem. For example, in non-alcoholic beer-flavored beverages, there is a tendency to strongly feel the inappropriate sweet smell or inappropriate sweetness left on the tongue. In addition, in fermented beer-flavored beverages, sometimes the incompatibility with the aroma components generated during the fermentation process is incompatible, and it is easier to strongly feel the inappropriate sweet smell or inappropriate sweetness left on the tongue caused by methanol.

[0037] Methanol in beverages is often contained in fruit juice or the like, and when fruit is used as a raw material, a beverage having a high methanol concentration is easily obtained.

[0038] In addition, in recent years, dimethyl dicarbonate with bactericidal effect in beverages has also been studied. After dimethyl dicarbonate is added, the histidine of imidazole containing alcohol dehydrogenase and glyceryl acetone-3-phosphate dehydrogenase is methoxycarboxylated in the beverage, and the bactericidal effect is shown by hindering the enzyme reaction. Moreover, the dimethyl dicarbonate added in the beverage is decomposed into carbon dioxide and methanol through hydrolysis in a few hours. Therefore, in the beverage formed by allocating dimethyl dicarbonate, methanol is also generated due to hydrolysis, so that the inappropriate sweet smell or inappropriate sweetness remaining on the tongue caused by the methanol as a beer-flavored beverage becomes a problem.

[0039] In order to solve the problem caused by methanol in such beverages, the beer-flavored beverage of the present invention is adjusted to have a total nitrogen content of 0.3 mg / 100 mL or more relative to a beverage having a methanol concentration of 8.0 to 600 mg / L or a beverage prepared by mixing dimethyl dicarbonate so that the apparent extract concentration reaches 0.25 to 3.8 mass %. By adjusting in this way, a beverage having a good drinking experience like a beer-flavored beverage can be prepared, while suppressing the inappropriate sweet smell and sweetness remaining on the tongue as a beer-flavored beverage.

[0040] The beer-flavored beverage according to one embodiment of the present invention may be a non-fermented non-alcoholic beer-flavored beverage.

[0041] In this specification, the term "non-alcoholic beer flavored beverage" refers to a carbonated beverage that does not fall under the definition of "alcoholic beverage" in the General Rules of Interpretation of the Liquor Tax Law and the Liquor Administration Law, etc., which came into effect on April 1, 2019, and has a beer-like flavor. Furthermore, the term "non-fermented non-alcoholic beer flavored beverage" refers to a beverage that is produced without the fermentation process using yeast for the above-mentioned non-alcoholic beer flavored beverage.

[0042] The alcohol content of the non-fermented non-alcoholic beer flavored beverage of the present invention may be less than 1 (v / v) %, and may be less than 0.5 (v / v) %, less than 0.1 (v / v) %, less than 0.01 (v / v) % or less than 0.005 (v / v) %.

[0043] In addition, in this specification, alcohol content refers to an index expressed as a percentage (v / v%) of a volume / volume standard. In addition, the alcohol content of a beverage can also be measured by any known method, for example, it can be measured by a vibration densitometer.

[0044] In addition, when the beer-flavored beverage of one embodiment of the present invention is a non-fermented non-alcoholic beer-flavored beverage, it is preferably a non-fermented non-alcoholic beer-flavored beverage with a methanol concentration of 8.0 to 600 mg / L, a total nitrogen content of 0.3 mg / 100 mL or more, and an apparent extract concentration of 0.26 to 2.8 mass %, or a non-fermented non-alcoholic beer-flavored beverage with a total nitrogen content of 0.3 mg / 100 mL or more and an apparent extract concentration of 0.26 to 2.8 mass % obtained by blending dimethyl dicarbonate.

[0045] Furthermore, the beer-flavored beverage according to one embodiment of the present invention may be a fermented beer-flavored beverage.

[0046] In this specification, the term "fermented beer flavored beverage" is not particularly limited as long as it refers to a beverage having a beer flavor obtained through a fermentation process. The types of fermented beer flavored beverages include, for example, alcoholic fermented beer flavored beverages having an alcohol content of 1 (v / v)% or more obtained through a fermentation process, and non-alcoholic fermented beer flavored beverages having an alcohol content of less than 1 (v / v)% by removing the alcohol components produced during the fermentation process.

[0047] The fermented beer-flavored beverage may be a malt-fermented beer-flavored beverage using malt as a raw material or a malt-non-fermented beer-flavored beverage not using malt, but is preferably a malt-fermented beer-flavored beverage, and more preferably a barley malt-fermented beer-flavored beverage.

[0048] Furthermore, the fermented beer flavored beverage of the present invention may be a fermented beer flavored beverage containing distilled alcoholic beverages such as liquor, whiskey, and shochu, among which a fermented beer flavored beverage containing liquor is preferred.

[0049] When the beer-flavored beverage of one embodiment of the present invention is an alcohol-containing fermented beer-flavored beverage, the alcohol content of the alcohol-containing fermented beer-flavored beverage only needs to be 1 (v / v)% or more. From the perspective of making a beverage that can feel a refreshing stimulation, it can also be set to 3.0 (v / v)% or more, 3.5 (v / v)% or more, 4.0 (v / v)% or more, 4.5 (v / v)% or more, 5.0 (v / v)% or more, or 5.5 (v / v)% or more. In addition, from the perspective of making an easy-to-drink beer-flavored beverage, it can also be set to less than 20.0 (v / v)%, less than 15.0 (v / v)%, less than 12.0 (v / v)% or less than 10.0 (v / v)%.

[0050] In addition, when the beer-flavored beverage of one embodiment of the present invention is a non-alcoholic fermented beer-flavored beverage, the alcohol content of the non-alcoholic fermented beer-flavored beverage only needs to be less than 1 (v / v)%, and can be set to less than 0.5 (v / v)%, less than 0.1 (v / v)%, less than 0.01 (v / v)% or less than 0.005 (v / v)%.

[0051] In addition, when the beer-flavored beverage of one embodiment of the present invention is a fermented beer-flavored beverage, it is preferably a fermented beer-flavored beverage having a methanol concentration of 8.0 to 600 mg / L, a total nitrogen content of 2.0 mg / 100 mL or more, and an apparent extract concentration of 0.25 to 3.8 mass %, or a fermented beer-flavored beverage having a total nitrogen content of 2.0 mg / 100 mL or more and an apparent extract concentration of 0.25 to 3.8 mass % obtained by blending dimethyl dicarbonate.

[0052] In the beer flavored beverage of the present invention (including non-fermented non-alcoholic beer flavored beverages and fermented beer flavored beverages), the methanol concentration is 8.0 mg / L or more, and can also be set to 9.5 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, 85 mg / L or more, or 90 mg / L or more.

[0053] In addition, the methanol concentration can also be set to less than 600 mg / L, less than 590 mg / L, less than 580 mg / L, less than 570 mg / L, less than 560 mg / L, less than 550 mg / L, less than 540 mg / L, less than 530 mg / L, less than 520 mg / L, less than 510 mg / L, less than 500 mg / L or less than 490 mg / L.

[0054] In this specification, the methanol concentration can be measured by gas chromatography.

[0055] The methanol concentration is the mass (mg) of methanol contained per 1 L of the beverage. The mass of methanol includes the mass of methanol derived from fruit juice when fruit juice is added, and the mass of methanol generated by hydrolysis of dimethyl dicarbonate when dimethyl dicarbonate is added.

[0056] The beer-flavored beverage of the present invention can provide a good drinking feeling like a beer-flavored beverage to a beverage having a certain methanol concentration by setting the total nitrogen content to 0.3 mg / 100 mL or more.

[0057] From the above viewpoints, in the beer-flavored beverage of one embodiment of the present invention (including non-fermented non-alcoholic beer-flavored beverage and fermented beer-flavored beverage), the total nitrogen content is 0.3 mg / 100 mL or more, preferably 0.4 mg / 100 mL or more, more preferably 0.7 mg / 100 mL or more, more preferably 0.9 mg / 100 mL or more, more preferably 1.5 mg / 100 mL or more, further preferably 2.0 mg / 100 mL or more, further preferably 3.0 mg / 100 mL or more, further preferably 4.0 mg / 100 mL or more, further preferably 4.5 mg / 100 mL or more, further preferably 5.0 mg / 100 mL or more, further preferably 6.0 mg / 100 mL or more, and particularly preferably 8.0 mg / 100 mL or more.

[0058] In addition, when the beer-flavored beverage of one embodiment of the present invention is a fermented beer-flavored beverage, the total nitrogen content of the fermented beer-flavored beverage is more preferably set to 2.0 mg / 100 mL or more, 3.0 mg / 100 mL or more, 4.0 mg / 100 mL or more, 4.5 mg / 100 mL or more, 5.0 mg / 100 mL or more, 6.0 mg / 100 mL or more, 8.0 mg / 100 mL or more, 10 mg / 100 mL or more, 20 mg / 100 mL or more, 30 mg / 100 mL or more, or 40 mg / 100 mL or more.

[0059] In addition, in one embodiment of the beer-flavored beverage of the present invention (including non-fermented non-alcoholic beer-flavored beverage and fermented beer-flavored beverage), the total nitrogen content can also be set to, for example, 350 mg / 100 mL or less, 300 mg / 100 mL or less, 250 mg / 100 mL or less, 220 mg / 100 mL or less, 200 mg / 100 mL or less, 190 mg / 100 mL or less, 180 mg / 100 mL or less, 175 mg / 100 mL or less, 150 mg / 100 mL or less, 125 mg / 100 mL or less, 100 mg / 100 mL or less, 75 mg / 100 mL or less, or 60 mg / 100 mL or less.

[0060] In the present invention, the "total nitrogen content" refers to the total amount of all nitrogen compounds such as proteins and amino acids.

[0061] The total nitrogen content of the beer-flavored beverage according to one embodiment of the present invention can be controlled by adjusting the amount of raw materials with a high nitrogen content. Specifically, the total nitrogen content can be increased by increasing the amount of malt with a high nitrogen content. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and ungerminated grains. In addition, examples of ungerminated grains include ungerminated barley, wheat, rye, wild oats, oats, coix seeds, soybeans, and peas.

[0062] In addition, in addition to matters concerning raw materials, the total nitrogen content can be adjusted by appropriately setting the type of enzyme, the amount of enzyme (including proteolytic enzyme) added, the timing of enzyme addition, the proteolysis time in the charging tank, the pH in the charging tank, the set temperature and holding time of each temperature zone when preparing wort, the boiling time and pH in the boiling step, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation step, the fermentation conditions (yeast type, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, etc.), etc.

[0063] In the present specification, the total nitrogen content of a beer-flavored beverage can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer Brewers Association (Analysis Committee), supplemented and revised in 2013).

[0064] From the viewpoint of producing a beer-flavored beverage having a total nitrogen content adjusted to the above range, the beer-flavored beverage according to one embodiment of the present invention is preferably a beverage using malt as a raw material.

[0065] From the above viewpoints, in one embodiment of the beer-flavored beverage of the present invention, the malt ratio can be set to 1% by mass or more, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, or 60% by mass or more, based on the total amount (100% by mass) of the raw materials excluding water and hops. In addition, it can also be set to less than 100% by mass, less than 95% by mass, less than 90% by mass, less than 85% by mass, less than 80% by mass, less than 75% by mass, less than 70% by mass, less than 65% by mass, less than 60% by mass, less than 55% by mass, or less than 50% by mass.

[0066] In this manual, the malt ratio is calculated based on the general rules of interpretation of the Liquor Tax Act and the Liquor Administration Act, etc., which came into effect on April 1, 2019.

[0067] In addition, the beer-flavored beverage of the present invention has an apparent extract concentration of 0.25 to 3.8% by mass. By adjusting the apparent extract concentration in this way, a beverage having a certain methanol concentration can be prepared in which the sweet smell or sweetness remaining on the tongue due to the methanol produced, which is inappropriate for a beer-flavored beverage, is suppressed.

[0068] Based on the above viewpoints, in one embodiment of the beer-flavored beverage of the present invention (including non-fermented non-alcoholic beer-flavored beverage and fermented beer-flavored beverage), the apparent extract concentration is 0.25 mass % or more, preferably 0.26 mass % or more, more preferably 0.28 mass % or more, and further preferably 0.30 mass % or more, and may also be set to 0.35 mass % or more, 0.40 mass % or more, 0.50 mass % or more, or 0.60 mass % or more.

[0069] In addition, the apparent extract concentration is 3.8 mass% or less, preferably 3.7 mass% or less, more preferably 3.5 mass% or less, and can also be set to 3.2 mass% or less, 3.0 mass% or less, 2.8 mass% or less, 2.7 mass% or less, 2.6 mass% or less, 2.5 mass% or less, 2.4 mass% or less, 2.3 mass% or less, 2.2 mass% or less, 2.0 mass% or less, 1.8 mass% or less, 1.7 mass% or less, 1.5 mass% or less, 1.3 mass% or less, 1.2 mass% or less, 1.1 mass% or less, or 1.0 mass% or less.

[0070] In addition, the apparent extract concentration of the beer-flavored beverage of one embodiment of the present invention can be controlled by, for example, appropriately adjusting the type or amount of raw materials, the amount of water, saccharification conditions, whether or not to use enzymes when saccharifying the raw materials, and various conditions for the treatment to remove solid components.

[0071] In addition, in this specification, the "apparent extract concentration" of a beverage can be measured, for example, by using a decarbonated beverage as a sample according to the method described in the revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer Brewers Association (Analysis Committee) and supplemented and revised in 2013).

[0072] In the beer-flavored beverage of one embodiment of the present invention, the ratio of the total nitrogen content (unit: mg / 100 mL) to the apparent extract concentration (unit: mass %) (total nitrogen content / apparent extract concentration) is preferably 0.15 or more, more preferably 0.20 or more, further preferably 0.30 or more, further preferably 0.50 or more, preferably 700 or less, more preferably 680 or less, more preferably 650 or less, further preferably 620 or less, further preferably 600 or less, further preferably 580 or less, further preferably 560 or less, and particularly preferably 540 or less.

[0073] By setting the ratio within the above-mentioned range, the good drinking experience like that of a beer-flavored beverage can be further improved, and at the same time, a beverage with a certain methanol concentration can be made that more effectively suppresses the inappropriate sweet smell as a beer-flavored beverage or the sweet taste remaining on the tongue caused by the methanol produced.

[0074] When the beer-flavored beverage of one embodiment of the present invention is a non-alcoholic beer-flavored beverage, the ratio of the total nitrogen content (unit: mg / 100 mL) of the non-alcoholic beer-flavored beverage to the apparent extract concentration (unit: mass %) (total nitrogen content / apparent extract concentration) is preferably 0.15 or more, more preferably 0.20 or more, further preferably 0.30 or more, and even more preferably 0.50 or more, and is preferably 150 or less, more preferably 145 or less, further preferably 140 or less, and even more preferably 135 or less, from the above viewpoints.

[0075] Furthermore, when the beer-flavored beverage of one embodiment of the present invention is a fermented beer-flavored beverage, the ratio of the total nitrogen content (unit: mg / 100 mL) of the fermented beer-flavored beverage to the apparent extract concentration (unit: mass %) (total nitrogen content / apparent extract concentration) is, from the above-mentioned viewpoint, preferably 1.0 or more, more preferably 1.3 or more, more preferably 1.5 or more, further preferably 2.0 or more, further preferably 5.0 or more, further preferably 10 or more, further preferably 15 or more, particularly preferably 20 or more, and preferably 700 or less, more preferably 680 or less, more preferably 650 or less, further preferably 620 or less, further preferably 600 or less, further preferably 580 or less, further preferably 560 or less, and particularly preferably 540 or less.

[0076] The bitterness value of the beer-flavored beverage of one embodiment of the present invention is preferably 50 BUs or less, more preferably 45 BUs or less, further preferably 40 BUs or less, and can also be set to 35 BUs or less, 32 BUs or less, 30 BUs or less, 28 BUs or less, 27 BUs or less, or 25 BUs or less, from the viewpoint of making a general beverage of a beer-flavored beverage.

[0077] In addition, when the beer-flavored beverage of one embodiment of the present invention is a beverage using hops as a raw material, the bitterness value of the beverage can also be set to 5.0BUs or more, 7.0BUs or more, 10BUs or more, 12BUs or more, 15BUs or more, or 17BUs or more.

[0078] In addition, when the beer-flavored beverage of one embodiment of the present invention is a beverage that does not use hops as a raw material, the bitterness value of the beverage can also be set to less than 5.0BUs, less than 3.0BUs, less than 2.0BUs, less than 1.0BUs, less than 0.5BUs or less than 0.3BUs.

[0079] The bitterness value of the beer-flavored beverage of one embodiment of the present invention is an index of the bitterness caused by the hop-derived components mainly composed of isohumulones, and can be controlled by appropriately adjusting the amount of hops or hop extracts or other hop-derived components used.

[0080] In addition, in this specification, the "bitterness value" of a beverage can be measured according to the measurement method described in "8.15 Bitterness Value" of the revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer Brewers Association (Analysis Committee) and supplemented and revised in 2013).

[0081] The pH of the beer-flavored beverage of one embodiment of the present invention is not particularly limited, but is preferably less than 4.0, and may further be set to 3.9 or less, 3.8 or less, 3.7 or less, 3.6 or less, 3.5 or less, 3.4 or less, 3.3 or less, 3.2 or less, or 3.1 or less. Furthermore, from the viewpoint of inhibiting the production of microorganisms and producing a beverage with enhanced flavor, it is preferably greater than 2.0, and may further be set to 2.1 or more, 2.2 or more, 2.3 or more, 2.4 or more, 2.5 or more, 2.6 or more, 2.7 or more, 2.8 or more, or 2.9 or more.

[0082] In addition, the pH of the beer-flavored beverage according to one embodiment of the present invention can be controlled by appropriately adjusting the amount of the acidulant to be described later.

[0083] The color of the beer-flavored beverage of one embodiment of the present invention is not particularly limited, and may be amber or golden yellow like ordinary beer, black like stout, or colorless and transparent, or may be given a desired color by adding a colorant. The color of the beverage can be discerned by the naked eye, but may also be specified by total light transmittance or chromaticity, etc.

[0084] The beer flavored beverage of one embodiment of the present invention may also be a beverage in a container. Examples of the container include bottles, PET bottles, cans, or bottles, and bottles, cans, or PET bottles are preferred from the perspective of easy transportation.

[0085] 1.1 Raw materials

[0086] The main raw material of the beer-flavored beverage of one embodiment of the present invention may be malt together with water, or may not be malt. Furthermore, the beer-flavored beverage of one embodiment of the present invention may be a beverage using hops as a raw material, or may not be a beverage using hops.

[0087] Furthermore, as a bactericide, dimethyl dicarbonate may be used, and as a preservative, a preservative selected from benzoic acid, benzoate salts and benzoic acid esters may be used.

[0088] In addition, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavoring agents, acidulants, salts, and the like may also be used.

[0089] 1.1.1 Malt and cereals other than malt

[0090] When malt is used as a raw material, the malt refers to what is obtained by germinating, drying, and removing the roots of seeds of wheat such as barley, wheat, rye, wild oats, oats, and coix seed, and the malt may be of any origin or variety.

[0091] As the malt used in one embodiment of the present invention, barley malt is preferred. Barley malt is one of the most commonly used malts as a raw material for beer-flavored beverages in Japan. There are two-row barley, six-row barley and other types of barley, and any type can be used. Furthermore, in addition to malt, colored malt and the like can also be used. In addition, when using colored malt, different types of colored malts can be used in appropriate combination, or one type of colored malt can be used.

[0092] In the beer-flavored beverage of one embodiment of the present invention, the malt used can be appropriately selected according to the desired chromaticity of the beer-flavored beverage, and the selected malt may be used alone or in combination of two or more.

[0093] Furthermore, grains other than malt may be used together with malt.

[0094] Examples of such cereals include wheat that is not malt (barley, wheat, rye, wild oats, oats, coix, etc.), rice (white rice, brown rice, etc.), corn, maize, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard grass, starch obtained therefrom, and extracts thereof.

[0095] When malt is not used, beer-flavored beverages may be exemplified by using liquid sugar containing a carbon source and a nitrogen source such as the above-mentioned grains other than malt and containing amino acids (for example, soy protein, etc.).

[0096] In one embodiment of the present invention, from the viewpoint of producing a beer-flavored beverage having an excellent taste, the amount of pre-malting malt used is preferably as small as possible.

[0097] The so-called "malting" is a process of making malt by germinating barley. For example, barley becomes barley malt after the malting process. Malting barley after the malting process can give it a delicious taste, and by using malt, a beer-flavored beverage with rich flavor can be made. On the other hand, beer-flavored beverages using barley before malting have a poor taste. In particular, beverages using barley before malting may have a strong aroma of inappropriate grains in terms of beer-flavored beverages.

[0098] From the above viewpoints, the beer-flavored beverage according to one embodiment of the present invention is preferably a non-malted beer-flavored beverage that substantially does not use pre-malted barley, and more preferably a non-barley beer-flavored beverage that substantially does not use at least pre-malted barley.

[0099] In addition, in the present specification, the provision "pre-malted barley is not substantially used" is a provision that denies the use of pre-malted barley for a specific purpose, and does not mean a provision that denies the unintentional or unavoidable mixing or presence of pre-malted barley in raw materials.

[0100] Among them, in one embodiment of the beer-flavored beverage of the present invention, the proportion of the wheat (barley) before malting is preferably as small as possible. Specifically, the proportion of the wheat (barley) before malting is usually less than 20 parts by mass, and may be less than 10 parts by mass, less than 5 parts by mass, less than 1 part by mass, less than 0.1 parts by mass, less than 0.01 parts by mass, less than 0.001 parts by mass, or less than 0.0001 parts by mass, relative to 100 parts by mass of the malt used as the raw material, taking into account the unintentional or unavoidable mixing or presence.

[0101] Furthermore, in one embodiment of the present invention, fruits (including dried fruits and boiled fruits), peels, or fruit juices (including concentrated fruit juices) may be used as raw materials.

[0102] Furthermore, as described above, fruit juice contains methanol, which is also a factor causing an inappropriate sweet smell or inappropriate sweetness remaining on the tongue as a beer-flavored beverage.

[0103] However, a beer-flavored beverage according to one embodiment of the present invention is adjusted so that the total nitrogen content and the apparent extract concentration are within a predetermined range, thereby being able to produce a beverage in which the inappropriate sweet smell of methanol as a beer-flavored beverage and the sweetness remaining on the tongue are suppressed.

[0104] 1.1.2 Hops

[0105] When the hops used in one embodiment of the present invention are used, the form of the hops may include, for example, flake hops, powdered hops, hop extracts, etc. In addition, the hops used may also be processed hops such as alienated hops and reduced hops.

[0106] In one embodiment of the present invention, when hops are used, the amount of hops added can be adjusted appropriately, but is preferably 0.0001 to 1% by mass based on the total amount of the beverage.

[0107] 1.1.3 Dimethyl dicarbonate

[0108] The beer-flavored beverage according to one embodiment of the present invention may be a beverage blended with dimethyl dicarbonate.

[0109] In addition, beer-flavored beverages are sometimes manufactured by a sterilization process based on heating or mixing with a bactericide. When the sterilization process is only based on heating, carbon dioxide is easily removed due to heat, making it difficult to adjust beverages with high carbon dioxide concentrations. When beverages are made into containers, there is a problem that the choice of container materials is narrow, such as containers that must be heat-resistant. On the other hand, since dimethyl dicarbonate has a bactericidal effect, by mixing it into the beverage, in addition to lowering the sterilization temperature, a part of the sterilization process can also be omitted, thereby avoiding the above-mentioned problem.

[0110] That is, by implementing the sterilization based on dimethyl dicarbonate, a beverage with high carbon dioxide concentration can be effectively manufactured. In addition, the freedom of choice of the container filled with the beverage is also improved. Further, since dimethyl dicarbonate has a bactericidal effect, the usage amount of the preservative used in the beverage can be suppressed.

[0111] However, dimethyl dicarbonate added to beverages exhibits a bactericidal effect as a methoxycarbonyl compound, but decomposes into carbon dioxide and methanol after several hours. As described above, methanol in beverages is the cause of an inappropriate sweet smell or inappropriate sweetness remaining on the tongue for beer-flavored beverages.

[0112] In contrast, in the present invention, even if it is a beer-flavored beverage prepared by blending dimethyl dicarbonate, by adjusting the total nitrogen content and the apparent extract concentration to a specified range, a beverage having a good drinking feel like a beer-flavored beverage can be prepared, while suppressing the inappropriate sweet smell and sweetness remaining on the tongue that are not suitable for a beer-flavored beverage.

[0113] The amount of dimethyl dicarbonate used in one embodiment of the present invention can be, for example, 15 mg / L or more, 17 mg / L or more, 20 mg / L or more, 40 mg / L or more, 60 mg / L or more, 80 mg / L or more, 100 mg / L or more, 120 mg / L or more, 140 mg / L or more, 160 mg / L or more, 180 mg / L or more, or 200 mg / L or more.

[0114] 1.1.4 Preservatives

[0115] The beer-flavored beverage according to one embodiment of the present invention may be a beverage further blended with a preservative selected from benzoic acid, benzoate salts, and benzoic acid esters.

[0116] The above-mentioned preservatives may be used alone or in combination of two or more.

[0117] Examples of the benzoate include sodium benzoate and the like.

[0118] Examples of the benzoic acid ester include propylparaben and butylparaben.

[0119] Furthermore, as the preservative, a commercially available preparation such as a strong preservative (a mixture of sodium benzoate and butyl benzoate, manufactured by Saneigen FFI Co., Ltd.) may be used.

[0120] The amount of the preservative used in one embodiment of the present invention is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, further preferably 15 to 1000 mass ppm, and further preferably 20 to 900 mass ppm.

[0121] The beer-flavored beverage according to one embodiment of the present invention may use preservatives other than benzoic acid, benzoate, and benzoic acid ester.

[0122] 1.1.5 Sweeteners

[0123] The beer-flavored beverage according to one embodiment of the present invention may be a beverage further blended with a sweetener.

[0124] Examples of the sweetener used in one embodiment of the present invention include commercially available saccharified liquid obtained by decomposing starch derived from cereals with acid or enzyme, commercially available sugars such as maltose, sugars with trisaccharides or higher, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners.

[0125] These sweeteners may be used alone or in combination of two or more.

[0126] These sugars may be in the form of liquids such as solutions or solids such as powders.

[0127] In addition, there are no particular restrictions on the type of raw grains of starch, the starch refining method, and the treatment conditions of enzyme or acid hydrolysis. For example, by appropriately setting the conditions of enzyme or acid hydrolysis, sugars with a high ratio of maltose can also be used. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, and their solutions (sugar liquids) can also be used.

[0128] Moreover, as an artificial sweetener, aspartame, acesulfame potassium (acesulfame potassium), sucralose etc. are mentioned, for example.

[0129] Examples of the water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum degradation products, pectin, glucomannan, alginic acid, laminarin, fucoidan, and carrageenan. Indigestible dextrin or polydextrose is preferred from the viewpoint of general applicability such as stability and safety.

[0130] 1.1.6 Bittering agents and bitterness imparting agents

[0131] The beer-flavored beverage according to one embodiment of the present invention may be a beverage further blended with one or more selected from bittering agents and bittering agents.

[0132] In the beer-flavored beverage of one embodiment of the present invention, bitterness can also be imparted by hops, and the bittering agent or bittering imparting agent shown below can also be used together with hops. In addition, the bittering agent or bittering imparting agent shown below can also be used instead of hops without using hops.

[0133] The bittering agent or bitterness imparting agent is not particularly limited, and substances commonly used as bittering agents in beer or sparkling wine can be used. Examples thereof include rosemary, lychee, fennel, juniper berry, sage, laurel, quasin, caffeine, wormwood, naringin, citrus extract, chinaberry extract, coffee extract, tea extract, bitter melon extract, chain extract, aloe vera extract, rosemary extract, lychee extract, laurel extract, sage extract, and caraway extract.

[0134] These bittering agents and bitterness-imparting agents may be used alone or in combination of two or more.

[0135] 1.1.7 Antioxidants

[0136] The beer-flavored beverage according to one embodiment of the present invention may be a beverage further blended with an antioxidant.

[0137] The antioxidant is not particularly limited, and substances commonly used as antioxidants in beer or sparkling sake can be used, and examples thereof include ascorbic acid, D-isoascorbic acid, and catechin.

[0138] These antioxidants may be used alone or in combination of two or more.

[0139] 1.1.8 Spices

[0140] The beer-flavored beverage according to one embodiment of the present invention may be a beverage further blended with spices.

[0141] The flavor is not particularly limited, and general beer flavors can be used. The beer flavor is used to impart a beer-like flavor.

[0142] Examples of the beer flavor include esters and higher alcohols, and specific examples include ethyl acetate, isoamyl acetate, n-propanol, isobutyl alcohol, acetaldehyde, ethyl hexanoate, linalool, and 4-vinylguaiacol.

[0143] These fragrances may be used alone or in combination of two or more.

[0144] 1.1.9 Acidulants

[0145] The beer-flavored beverage according to one embodiment of the present invention may be a beverage further blended with a sour agent.

[0146] Examples of the acidulant include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconolactone, and salts thereof.

[0147] Among them, at least one selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid or their salts is preferred, at least one selected from tartaric acid, phosphoric acid, citric acid, lactic acid, acetic acid and their salts is more preferred, and at least one selected from tartaric acid, phosphoric acid and lactic acid is further preferred.

[0148] These acidulants may be used alone or in combination of two or more.

[0149] 1.1.10 Salts

[0150] The beer-flavored beverage according to one embodiment of the present invention may be a beverage further blended with salts.

[0151] Examples of the salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium pyrosulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0152] These salts may be used alone or in combination of two or more.

[0153] 1.2 Carbon dioxide

[0154] The carbon dioxide contained in the beer-flavored beverage according to one embodiment of the present invention may be added by mixing with carbonated water, or may be directly added to the raw material liquid.

[0155] In addition, after adding carbon dioxide, a sterilization process is generally performed, but the sterilization process can be performed based on the addition of dimethyl dicarbonate, which can reduce the sterilization temperature and also omit part of the sterilization process. As a result, a beverage with a high carbon dioxide concentration can be effectively produced.

[0156] The carbon dioxide concentration of the beer-flavored beverage of one embodiment of the present invention is preferably 0.460 mass% or more, more preferably 0.470 mass% or more, further preferably 0.480 mass% or more, further preferably 0.490 mass% or more, and particularly preferably 0.500 mass% or more, from the viewpoint of producing a beverage having a carbonation sensation suitable for a beer-flavored beverage. In addition, it is preferably 0.680 mass% or less, more preferably 0.650 mass% or less, further preferably 0.620 mass% or less, further preferably 0.600 mass% or less, and particularly preferably 0.580 mass% or less.

[0157] In addition, in this specification, the carbon dioxide concentration can be measured by immersing a container containing the target beverage in a 20°C water tank for more than 30 minutes while vibrating it from time to time, adjusting the beverage to 20°C, and then measuring it using a gas volume measuring device (for example, GVA-500 (manufactured by Kyoto Electronics Co., Ltd.)).

[0158] When the beer-flavored beverage of one embodiment of the present invention is a container-packed beverage, the carbon dioxide pressure of the container-packed beverage can be appropriately adjusted to achieve the above-mentioned carbon dioxide concentration range, and the carbon dioxide pressure can be 5.0 kg / cm 2 Below, 4.5kg / cm 2 Below or 4.0kg / cm 2 Below, in addition, it can also be 0.20kg / cm 2 Above, 0.50kg / cm 2 Above or 1.0kg / cm 2 The above may be any combination of these upper and lower limits. For example, the carbon dioxide pressure of a containerized beverage may be 0.20 kg / cm 2 Above 5.0kg / cm 2 Below, 0.50kg / cm 2 Above 4.5kg / cm 2 Below or 1.0kg / cm 2 Above 4.0kg / cm 2 the following.

[0159] In this specification, unless otherwise specified, the air pressure refers to the air pressure inside the container.

[0160] The pressure can be measured using methods well known to those skilled in the art, such as fixing a sample set at 20°C to a gas pressure gauge, temporarily opening the valve of the gas pressure gauge to release the gas, closing the valve again, vibrating the gas pressure gauge and reading the value when the pointer reaches a certain position, or using a commercially available air pressure measuring device for measurement.

[0161] 1.3 Other additives

[0162] The beer-flavored beverage according to one embodiment of the present invention may contain various additives as necessary within a range that does not impair the effects of the present invention.

[0163] Examples of such additives include colorants, foam formers, protein substances such as peptide-containing substances, and flavoring agents such as amino acids.

[0164] Coloring materials are used to give the beverage a color like beer, and caramel coloring can be used. Foaming agents are used to make the beverage form foam like beer or to maintain the foam of the beverage, and plant-extracted saponins such as soybean saponin and quillaja saponin, plant proteins such as corn protein and soy protein, peptide-containing substances, and protein substances such as bovine serum albumin can be used appropriately.

[0165] 2. Method for producing beer-flavored beverage

[0166] The method for producing the beer-flavored beverage according to one embodiment of the present invention is not particularly limited, and examples thereof include a method having a step of adding dimethyl dicarbonate.

[0167] Hereinafter, a specific method for producing a non-fermented non-alcoholic beer-flavored beverage and a fermented beer-flavored beverage, which are one embodiment of the beer-flavored beverage of the present invention, will be described.

[0168] 2.1 Method for producing non-fermented non-alcoholic beer flavored beverage

[0169] The method for producing a non-fermented non-alcoholic beer flavored beverage as one embodiment of the present invention is not particularly limited as long as it is a production method that does not go through a fermentation step. Examples include production methods having a step of adding dimethyl dicarbonate, and specifically, methods having the following steps (1a) to (3a) can be mentioned.

[0170] Step (1a): A step of obtaining a pre-beverage solution by subjecting various raw materials to at least one of saccharification, boiling and solid removal.

[0171] Step (2a): a step of adding carbon dioxide to the pre-beverage solution obtained in step (1a).

[0172] Step (3a): a step of adding dimethyl dicarbonate.

[0173] In addition, in the method for producing a non-fermented non-alcoholic beer-flavored beverage in one embodiment of the present invention, when producing a beverage with a bitterness value of 5 BUs or more, it is preferred to have a step of adding hops as a raw material. In addition, when producing a beverage with a bitterness value of less than 5 BUs, it is preferred not to have a step of adding hops as a raw material.

[0174] The above-mentioned steps are described below.

[0175] <Step (1a)>

[0176] Step (1a) is a step of obtaining a pre-beverage solution by subjecting various raw materials to at least one of saccharification, boiling and solid removal.

[0177] For example, when malt is used as various raw materials, various raw materials including water and malt are put into a charging kettle or a charging tank, and enzymes such as amylase are added as needed. Hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavors, acidulants, pigments, etc. may be added as various raw materials other than malt.

[0178] The mixture of various raw materials is heated to saccharify the starch in the raw materials and perform saccharification. The temperature and time of the saccharification treatment are appropriately adjusted in consideration of the type of malt used, the malt ratio, water and raw materials other than malt, etc. so that the total nitrogen content and the apparent extract concentration are within the above ranges. After the saccharification treatment, filtration is performed to obtain a saccharified liquid.

[0179] In addition, it is preferable to perform a boiling treatment on the saccharified liquid.

[0180] When hops or bittering agents are used as raw materials, they are preferably added during the boiling process. Hops or bittering agents may be added between the start of boiling of the saccharified liquid and before the end of boiling.

[0181] After the boiling treatment is completed, the mixture is transferred to a vortex and cooled to 0 to 10°C. After the mixture is made into a cooled liquid, it is preferably subjected to a removal treatment to remove solid components such as coagulated protein. By this treatment, the apparent extract concentration can be adjusted to the above range. In this way, a pre-beverage liquid can be obtained.

[0182] Alternatively, instead of the saccharified liquid, hops or a bittering agent may be added to a malt extract to which warm water has been added, followed by boiling to prepare a pre-beverage solution.

[0183] In addition, when malt is not used as various raw materials, liquid sugar containing a carbon source, a nitrogen source as a raw material containing amino acids other than wheat or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavors, acidulants, pigments, etc. can be mixed with warm water to prepare a liquid sugar solution, and the liquid sugar solution can be boiled to prepare a pre-beverage liquid.

[0184] When hops are used, they may be added before the boiling process or between the start and the end of the boiling of the liquid sugar solution.

[0185] <Step (2a)>

[0186] Step (2a) is a step of adding carbon dioxide to the pre-beverage liquid obtained in step (1a).

[0187] As a method of adding carbon dioxide, the pre-beverage solution obtained in step (1a) may be mixed with carbonated water, or carbon dioxide may be directly added to the original beverage solution.

[0188] Furthermore, when adding carbon dioxide, additives such as preservatives, sweeteners, flavoring agents, acidulants, and pigments may be added as needed.

[0189] <Step (3a)>

[0190] Step (3a) is a step of adding dimethyl dicarbonate. By adding dimethyl dicarbonate, the beverage can be sterilized. In addition, step (3a) can be carried out at any time, preferably after step (2a).

[0191] By implementing step (3a), in addition to lowering the sterilization temperature, a portion of the sterilization step can be omitted. Therefore, the heat load of the resulting beverage can be reduced, the reduction in carbon dioxide concentration or aroma components can be prevented, and a non-fermented non-alcoholic beer-flavored beverage that is more like a beer-flavored beverage can be produced.

[0192] The amount of dimethyl dicarbonate added in step (3a) is as described above.

[0193] After the preparation, the bactericidal effect of the dimethyl dicarbonate-based beverage is improved, and dimethyl dicarbonate can be decomposed into methanol and water by hydrolysis, so it is preferably left to stand for about 1 to 48 hours. In addition, the standing can also be implemented after the beverage is filled and sealed in a container.

[0194] 2.3 Method for producing fermented beer flavored beverage

[0195] Examples of a method for producing a fermented beer-flavored beverage according to one embodiment of the present invention include a method comprising a step of adding yeast to carry out alcohol fermentation and a step of adding dimethyl dicarbonate. Specifically, examples include a method comprising the following steps (1b) to (3b).

[0196] Step (1b): A step of obtaining a pre-fermentation liquid by subjecting various raw materials to at least one of saccharification, boiling and solid removal.

[0197] Step (2b): A step of adding yeast to the pre-fermentation liquid obtained in step (1b) to carry out alcohol fermentation.

[0198] Step (3b): a step of adding dimethyl dicarbonate.

[0199] When producing a non-alcohol fermented beer-flavored beverage, it is preferred that after steps (1b) and (2b), the following steps (4b) to (5b) are performed, and then the step (3b) is performed.

[0200] Step (4b): a step of removing alcohol components from the fermented solution after step (2b).

[0201] Step (5b): a step of adjusting the amount of carbon dioxide.

[0202] In addition, in the manufacturing method of fermented beer flavored beverage of one embodiment of the present invention, when manufacturing beverages with a bitterness value of 5BUs or more, it is preferred to have a step of adding hops as a raw material. In addition, when manufacturing beverages with a bitterness value lower than 5BUs, it is preferred not to have a step of adding hops as a raw material.

[0203] The above-mentioned steps are described below.

[0204] <Step (1b)>

[0205] Step (1b) is a step of obtaining a pre-fermentation liquid by subjecting various raw materials to at least one of saccharification, boiling and solid removal.

[0206] For example, when malt is used as various raw materials, various raw materials including water and malt are put into a charging kettle or a charging tank, and enzymes such as amylase and protease are added as needed. As various raw materials other than malt, liquid sugar, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents or bittering agents, spices, acidulants, salts, pigments, etc. can also be added. These can be added before the saccharification treatment, during the saccharification treatment, or after the saccharification treatment is completed. In addition, these can also be added after the alcohol fermentation in the next process.

[0207] The mixture of various raw materials is heated to saccharify the starch in the raw materials and perform saccharification. The temperature and time of the saccharification treatment are appropriately adjusted in consideration of the type of malt used, the malt ratio, water and raw materials other than malt, etc. so that the total nitrogen content and the apparent extract concentration are within the above ranges. After the saccharification treatment, filtration is performed to obtain a saccharified liquid.

[0208] In addition, it is preferable to perform a boiling treatment on the saccharified liquid.

[0209] When the boiling treatment is performed, when hops or bittering agents are used as raw materials, it is preferred to add them. Hops or bittering agents can be added between the start of boiling of the saccharified liquid and before the end of boiling. At this time, it is preferred to appropriately adjust the various conditions of the boiling treatment (boiling temperature, boiling time, etc.) according to the value of the bitterness value of the desired beer-flavored beverage.

[0210] After the boiling treatment is completed, the mixture is transferred to a vortex and preferably subjected to a removal treatment to remove solid components such as coagulated protein. This treatment can adjust the apparent extract concentration to the above range. After the removal treatment in the vortex, the mixture is cooled to 0 to 25°C to obtain a pre-fermentation solution.

[0211] Alternatively, instead of the saccharified liquid, hops or a bittering agent may be added to a malt extract to which warm water has been added, followed by boiling to prepare a pre-fermentation liquid.

[0212] In addition, when malt is not used as various raw materials, liquid sugar containing a carbon source, a nitrogen source as a raw material containing amino acids other than wheat or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents or bitterness imparting agents, flavors, acidulants, salts, pigments, etc. can be mixed with warm water to prepare a liquid sugar solution, and the liquid sugar solution can be boiled to prepare a pre-fermentation liquid.

[0213] When hops are used, they may be added before the boiling process or between the start and the end of the boiling of the liquid sugar solution.

[0214] <Step (2b)>

[0215] This is a step of adding yeast to the pre-fermentation liquid obtained in step (1b) to carry out alcohol fermentation.

[0216] The yeast used in this process can be appropriately selected in consideration of the type of fermented beverage to be produced, the target flavor or the fermentation conditions. In the production of the beverage of the present invention, either top-fermenting yeast or bottom-fermenting yeast can be used. In addition, commercially available yeasts such as Weihenstephan-34 strain (bottom-fermenting yeast) can also be used.

[0217] Yeast can be added directly to the raw material as a yeast suspension, or as a slurry obtained by centrifuging or settling the yeast. Alternatively, the yeast can be added to the raw material after centrifugation and complete removal of the supernatant. The amount of yeast added to the stock solution can be appropriately set, for example, 5 × 10 6 cells / mL~1×10 8 cells / mL.

[0218] When performing alcohol fermentation, the fermentation temperature and fermentation period and other conditions can be appropriately set. For example, the fermentation conditions used for producing ordinary beer or sparkling wine can be used, that is, fermentation can be carried out at 8 to 25° C. for 5 to 10 days. During the fermentation process, the temperature (increasing or decreasing) or pressure of the fermented liquid can also be changed.

[0219] After this step, the yeast may be removed by filtering or the like, and additives such as water, flavorings, acidulants, and pigments may be added as needed.

[0220] <Step (3b)>

[0221] Step (3b) is a step of adding dimethyl dicarbonate. By adding dimethyl dicarbonate, the beverage can be sterilized. In addition, step (3b) can be implemented at any time. In the production process of alcoholic fermented beer flavored beverages, it is preferably implemented after step (2b). In addition, in the production process of non-alcoholic fermented beer flavored beverages, it is preferably implemented after step (4b) or (5b), and more preferably implemented after step (5b) is implemented through step (4b).

[0222] By implementing step (3b), in addition to lowering the sterilization temperature, a portion of the sterilization step can be omitted. Therefore, the heat load of the resulting beverage can be reduced, the reduction of carbon dioxide concentration or aroma components can be prevented, and a fermented beer flavor beverage that is more like a beer flavor beverage can be produced.

[0223] The amount of dimethyl dicarbonate added in step (3b) is as described above.

[0224] After the preparation, the bactericidal effect of the dimethyl dicarbonate-based beverage is improved, and dimethyl dicarbonate can be decomposed into methanol and water by hydrolysis, so it is preferably left to stand for about 1 to 48 hours. In addition, the standing can also be implemented after the beverage is filled and sealed in a container.

[0225] <Step (4b)>

[0226] When producing a non-alcohol fermented beer-flavored beverage, it is preferred that steps (4b) and (5b) be further performed after steps (1b) and (2b).

[0227] Step (4b) is a step of removing alcohol components from the fermentation solution after step (2b).

[0228] As a method for removing alcohol components from the fermented solution, a method of removing by heat treatment is preferred. As conditions for the heat treatment, the same conditions as those in a general method for producing a non-alcoholic beer-flavored beverage can be applied.

[0229] <Step (5b)>

[0230] Step (5b) is a step for adjusting the amount of carbon dioxide. After step (4b), carbon dioxide is removed from the solution at the same time as the alcohol component is removed, so it is preferred to go through a step for adjusting the amount of carbon dioxide.

[0231] As a method for adding carbon dioxide, the solution after the step (4b) may be mixed with carbonated water for addition, or carbon dioxide may be directly added to the solution after the step (4b).

[0232] Furthermore, when adding carbon dioxide, additives such as preservatives, sweeteners, flavoring agents, acidulants, and pigments may be added as needed.

[0233] After the step (5b) is carried out, it is preferred to carry out the step (3b) of adding dimethyl dicarbonate.

[0234] The beer-flavored beverage according to one embodiment of the present invention obtained in this manner is filled in a predetermined container and distributed on the market as a product.

[0235] The container packaging method of the beverage is not particularly limited, and a container packaging method known to those skilled in the art can be used. Through the container packaging process, the beer-flavored beverage of one embodiment of the present invention is filled and sealed in a container. In the container filling process, a container of any shape and material can be used, and examples of the container are as described above.

[0236] Example

[0237] Hereinafter, the present invention will be described in further detail by way of examples, but the present invention is not limited to these examples.

[0238] Examples 1a to 15a and 21a to 23a, Comparative Examples 1a to 3a

[0239] (Manufacture of non-fermented non-alcoholic beer-flavored beverages)

[0240] Regarding Examples 1a to 8a, Examples 10a to 15a and 21a to 23a and Comparative Examples 1a to 3a, the cooling liquid is adjusted as follows. First, water and malt are added to a loading tank to adjust the mash to about 50°C, and the mash is slowly heated to a range of 65 to 72°C, and then maintained at a specific temperature after heating for a certain period of time to perform saccharification. After the saccharification treatment, the temperature is raised to a temperature at which the enzyme is inactivated, and then the mixture is transferred to a wort filter tank for filtration to obtain wort. Warm water is added to the obtained wort for dilution, hops are added, and a boiling kettle is used to perform a boiling treatment at 100°C. After the boiling treatment, the mixture is transferred to a vortex tank to remove the wort precipitate, and the mixture is cooled to about 2°C to obtain a cooling liquid. In addition, since fermentation was not performed, yeast was not added.

[0241] In Example 9a, the cooling liquid was adjusted as follows. First, soybean protein was dissolved in hot water at 50°C, hops were added, and boiling was performed at 100°C using a boiling kettle. After boiling, the mixture was transferred to a vortex tank, the precipitate was removed, and the mixture was cooled to about 2°C to obtain a cooling liquid. In addition, since fermentation was not performed in this example, yeast was not added.

[0242] The obtained cooling liquid was subjected to a treatment for removing solid components to adjust the apparent extract concentration. At this time, for Examples 21a to 23a, sodium benzoate in the amount shown in Table 4 was further prepared. In addition, as a non-alcoholic beer-flavored beverage, spices and an amount of acidulant with a pH lower than 4.0 were prepared in a manner to have the necessary flavor, and carbon dioxide was further added to adjust the carbon dioxide concentration shown in Tables 1, 2, and 4. In addition, dimethyl dicarbonate in the amount shown in Tables 1, 2, and 4 was prepared, and after standing for 24 hours for sterilization, a non-fermented non-alcoholic beer-flavored beverage with an alcohol concentration lower than 1 (v / v)% was obtained. In addition, the total nitrogen content of the obtained beverage can be adjusted to the values ​​shown in Tables 1, 2, and 4 by appropriately setting the type and amount of malt, the temperature and time of the saccharification treatment. In addition, the apparent extract concentration can be adjusted to the values ​​shown in Tables 1, 2, and 4 by appropriately setting the mixing ratio of malt and water and the conditions for the treatment of removing solid components in addition to these settings.

[0243] The non-fermented non-alcoholic beer-flavored beverage manufactured in this way and cooled to about 4°C was tasted by 6 professional judges who received daily training. Sensory evaluation was carried out based on the following scoring standards, with a range of 3.0 (maximum value) to 1.0 (minimum value) and a scale of 0.5 points, for "whether there is a sweet smell that is inappropriate for a beer-flavored beverage", "whether there is a sweet taste that is inappropriate for a beer-flavored beverage on the tongue", and "the drinking feeling like a beer-flavored beverage". When conducting the evaluation, samples that meet the following standards "3.0", "2.0" and "1.0" were prepared in advance in an attempt to unify the standards among the professional judges. In addition, in any of the sensory evaluations in Tables 1, 2, and 4, no difference in score values ​​of more than 1.5 was confirmed between the professional judges for the same beverage. The average value of the score of each professional judge is recorded in Tables 1, 2, and 4.

[0244] [Score criteria for the presence of a sweet odor that is inappropriate for a beer-flavored beverage]

[0245] "3.0": No sweet smell that is inappropriate for a beer-flavored beverage is detected at all.

[0246] "2.0": A slightly sweet smell that is inappropriate for a beer-flavored beverage is felt.

[0247] "1.0": A sweet smell that is inappropriate for a beer-flavored beverage is strongly felt.

[0248] [Score criteria for the presence or absence of a sweet taste that is inappropriate for a beer-flavored beverage]

[0249] "3.0": No sweet taste remaining on the tongue, which is inappropriate for a beer-flavored beverage, was felt at all.

[0250] "2.0": A slightly sweet taste remained on the tongue that was inappropriate for a beer-flavored beverage.

[0251] "1.0": A sweet taste that remains on the tongue and is inappropriate for a beer-flavored beverage is strongly felt.

[0252] [Score criteria for drinking experience similar to beer-flavored beverages]

[0253] "3.0": A good drinking feeling like a beer-flavored beverage was strongly felt.

[0254] "2.0": The drink has a good drinking feeling similar to that of a beer-flavored beverage.

[0255] "1.0": The drinking feeling as good as that of a beer-flavored beverage is not felt.

[0256] In addition, comprehensive evaluation of each beer-flavored beverage was performed based on the average of the scores of each professional panelist in the above three sensory evaluations according to the following evaluation criteria. The results are shown in Tables 1, 2, and 4.

[0257] [Overall evaluation]

[0258] "A": The average values ​​of the scores of the three sensory evaluation items were all "2.0" or higher, and the average values ​​of the scores of two or more of the three sensory evaluation items were "2.5" or higher.

[0259] "B": The average values ​​of the scores of the three sensory evaluation items were all "2.0" or higher.

[0260] "C": The average value of the scores of any one of the three sensory evaluation items was less than "2.0".

[0261] [Table 1]

[0262]

[0263] [Table 2]

[0264] Table 2

[0265] Example 11a Example 12a Example 13a Example 14a Example 15a The amount of dimethyl dicarbonate (mg / L) 20 20 20 20 20 Methanol concentration in beverages (mg / L) 9.6 9.6 9.6 9.6 9.6 Total nitrogen (mg / 100mL) 10.0 40.0 0.500 40.0 0.500 Apparent extract (mass %) 0.700 1.50 1.50 0.300 0.300 Total nitrogen content (mg / 100mL) / apparent extract (mass %) 14.3 26.7 0.333 133 1.67 Thatch Value (BUs) 20.4 20.4 19.5 21.5 21.0 Carbon dioxide concentration (mass %) 0.550 0.550 0.550 0.550 0.550 Inappropriately sweet smell for a beer-flavored beverage 2.7 3.0 3.0 2.5 2.5 Inappropriate sweet taste on the tongue as a beer-flavored beverage 2.4 2.0 2.0 2.7 2.7 Drinking experience similar to beer-flavored beverages 2.5 3.0 2.0 3.0 2.0 Comprehensive evaluation A A B A A

[0266] [Table 4]

[0267] Table 4

[0268] Example 21a Example 22a Example 23a The amount of dimethyl dicarbonate (mg / L) 200 200 200 Amount of sodium benzoate (ppm by mass) 25 250 800 Methanol concentration in beverages (mg / L) 96 96 96 Total nitrogen (mg / 100mL) 10.0 10.0 10.0 Apparent extract (mass %) 0.700 0.700 0.700 Total nitrogen content (mg / 100mL) / apparent extract (mass %) 14.3 14.3 14.3 Bitterness Value (BUs) 21.0 27.5 35.1 Carbon dioxide concentration (mass %) 0.550 0.550 0.550 Inappropriately sweet smell for a beer-flavored beverage 2.5 2.5 2.5 Inappropriate sweet taste on the tongue as a beer-flavored beverage 2.6 2.6 2.7 Drinking experience similar to beer-flavored beverages 2.5 2.5 2.5 Comprehensive evaluation A A A

[0269] From Tables 1, 2, and 4, it can be seen that the non-fermented non-alcoholic beer-flavored beverages produced in Examples 1a to 15a and 21a to 23a have a good drinking feeling like a beer-flavored beverage, and at the same time, the inappropriate sweet smell and sweetness remaining on the tongue that are not suitable for beer-flavored beverages are suppressed. On the other hand, the beverage of Comparative Example 1a has an insufficient drinking feeling like a beer-flavored beverage. In addition, the beverage of Comparative Example 2a has a strong sweet smell that is not suitable for a beer-flavored beverage, and the beverage of Comparative Example 3a has a strong sweetness remaining on the tongue that is not suitable for a beer-flavored beverage.

[0270] Embodiments 24a to 25a

[0271] A non-fermented non-alcoholic beer-flavored beverage was produced in the same manner as in Example 1a, except that the amount of carbon dioxide added was adjusted so as to achieve the carbon dioxide concentration shown in Table 5.

[0272] The beverages of Examples 24a to 25a thus manufactured and the beverage of Example 1a described above were cooled to about 4°C and tasted by 6 professional judges who received daily training. A sensory evaluation was conducted based on the following scoring standard within the range of 3.0 (maximum value) to 1.0 (minimum value) with a scale of 0.5 points for the "carbonation sensation suitable for beer-flavored beverages". When conducting the evaluation, samples suitable for the following standards "3.0", "2.0" and "1.0" were prepared in advance in an attempt to unify the standards among the professional judges. In addition, in any of the sensory evaluations in Table 5, for the same beverage, no difference in score values ​​of more than 1.5 was confirmed between the professional judges. Table 5 records the average value of the scores of the professional judges.

[0273] [Score criteria for carbonation similar to beer-flavored beverages]

[0274] "3.0": Very good carbonation, like beer-flavored beverages.

[0275] "2.0": Good carbonation like beer-flavored beverages.

[0276] "1.0": Weak carbonation, like beer-flavored beverages.

[0277] [Table 5]

[0278] Table 5

[0279] Example 24a Example 1a Example 25a The amount of dimethyl dicarbonate (mg / L) 200 200 200 Methanol concentration in beverages (mg / L) 96 96 96 Total nitrogen (mg / 100mL) 10.0 10.0 10.0 Apparent extract (mass %) 0.700 0.700 0.700 Total nitrogen content (mg / 100mL) / apparent extract (mass %) 14.3 14.3 14.3 Thatch Value (BUs) 20.5 20.5 20.5 Carbon dioxide concentration (mass %) 0.500 0.550 0.600 Suitable carbonation for beer-flavored beverages 2.2 2.9 2.5

[0280] From Table 5, it was confirmed that the non-fermented non-alcoholic beer-flavored beverages produced in Examples 24a to 25a and Example 1a had a carbonation sensation suitable for beer-flavored beverages.

[0281] Examples 1b to 17b and 24b to 26b, Comparative Examples 1b to 3b

[0282] (Manufacturing of fermented beer flavored beverages)

[0283] In Examples 1b to 10b, Examples 12b to 17b and 24b to 26b, and Comparative Examples 1b to 3b, the cooling liquid was adjusted as follows. First, water and malt were added to a loading tank to adjust the mash to about 50°C, and the mash was slowly heated to a range of 65 to 72°C, and then maintained at a specific temperature after the temperature increase for a certain period of time to perform a saccharification treatment. After the saccharification treatment, the temperature was raised to a temperature at which the enzyme was inactivated, and then the mash was transferred to a wort filtration tank for filtration to obtain wort.

[0284] Warm water was added to the obtained wort for dilution, and hops were added to Examples 1b to 5b, Examples 12b to 16b, Examples 24b to 26b, and Comparative Examples 1b to 3b, and the wort was boiled at 100° C. using a boiling kettle. On the other hand, hops were not added to Examples 6b to 10b and Example 17b, and the wort was boiled at 100° C. using a boiling kettle.

[0285] After boiling, the wort is transferred to a vortex tank to remove wort sediment and cooled to about 12°C to obtain a coolant.

[0286] In Example 11b, the cooling liquid was adjusted as follows: First, soybean protein was dissolved in hot water at 50° C., hops were added, and the mixture was boiled at 100° C. in a boiling kettle. After boiling, the mixture was transferred to a vortex tank, the precipitate was removed, and the mixture was cooled to about 12° C. to obtain a cooling liquid.

[0287] Yeast was added to the obtained cooling liquid to perform fermentation treatment. After the fermentation treatment, the yeast was removed and the concentration of the apparent extract was adjusted to the concentration shown in Tables 6, 7, and 9. Furthermore, for Examples 24b to 26b, sodium benzoate was further blended in the amount shown in Table 9.

[0288] Furthermore, dimethyl dicarbonate was prepared in the amount shown in Tables 6, 7, and 9, and the mixture was allowed to stand for 24 hours for sterilization. Thus, an alcohol-containing fermented beer flavored beverage having a carbon dioxide concentration shown in Tables 6, 7, and 9 and an alcohol concentration of 1 (v / v)% or more was obtained. In addition, the total nitrogen content of the obtained beverage can be adjusted to the values ​​shown in Tables 6, 7, and 9 by appropriately setting the type and amount of malt, the temperature and time of the saccharification treatment.

[0289] The fermented beer-flavored beverage thus manufactured and cooled to about 4°C was tasted by 6 professional judges who received daily training. Sensory evaluation was conducted based on the following scoring standards, with a range of 3.0 (maximum value) to 1.0 (minimum value), with a scale of 0.5 points, for "whether there is a sweet smell that is inappropriate for a beer-flavored beverage", "whether there is a sweet taste that is inappropriate for a beer-flavored beverage on the tongue", and "the feeling of drinking like a beer-flavored beverage". When conducting the evaluation, samples suitable for the following standards "3.0", "2.0" and "1.0" were prepared in advance in an attempt to unify the standards among the professional judges. In addition, in any of the sensory evaluations in Tables 6, 7, and 9, no difference in score values ​​of more than 1.5 was confirmed between the professional judges for the same beverage. The average value of the score of each professional judge is recorded in Tables 6, 7, and 9.

[0290] [Score criteria for the presence of a sweet odor that is inappropriate for a beer-flavored beverage]

[0291] "3.0": No sweet smell that is inappropriate for a beer-flavored beverage is detected at all.

[0292] "2.0": A slightly sweet smell that is inappropriate for a beer-flavored beverage is felt.

[0293] "1.0": A sweet smell that is inappropriate for a beer-flavored beverage is strongly felt.

[0294] [Score criteria for the presence or absence of a sweet taste that is inappropriate for a beer-flavored beverage]

[0295] "3.0": No sweet taste remaining on the tongue, which is inappropriate for a beer-flavored beverage, was felt at all.

[0296] "2.0": A slightly sweet taste remained on the tongue that was inappropriate for a beer-flavored beverage.

[0297] "1.0": A sweet taste that remains on the tongue and is inappropriate for a beer-flavored beverage is strongly felt.

[0298] [Score criteria for drinking experience similar to beer-flavored beverages]

[0299] "3.0": A good drinking feeling like a beer-flavored beverage was strongly felt.

[0300] "2.0": The drink has a good drinking feeling similar to that of a beer-flavored beverage.

[0301] "1.0": The drinking feeling as good as that of a beer-flavored beverage is not felt.

[0302] In addition, comprehensive evaluation of each beer-flavored beverage was performed based on the average of the scores of each professional panelist in the above three sensory evaluations according to the following evaluation criteria. The results are shown in Tables 6, 7, and 9.

[0303] [Overall evaluation]

[0304] "A": The average values ​​of the scores of the three sensory evaluation items were all "2.0" or higher, and the average values ​​of the scores of two or more of the three sensory evaluation items were "2.5" or higher.

[0305] "B": The average values ​​of the scores of the three sensory evaluation items were all "2.0" or higher.

[0306] "C": The average value of the scores of any one of the three sensory evaluation items was less than "2.0".

[0307] [Table 6]

[0308]

[0309] [Table 7]

[0310] Table 7

[0311] Example 12b Example 13b Example 14b Example 15b Example 16b Example 17b The amount of dimethyl dicarbonate (mg / L) 20 20 20 20 20 20 Methanol concentration in beverages (mg / L) 9.6 9.6 9.6 9.6 9.6 9.6 Total nitrogen (mg / 100mL) 65 160 5.5 160 5.5 65 Apparent extract (mass %) 1.4 3.5 3.5 0.3 0.3 1.4 Total nitrogen content (mg / 100mL) / apparent extract (mass %) 46.4 45.7 1.6 533.3 18.3 46.4 Bitterness Value (BUs) 22.0 21.0 21.6 21.4 21.2 0.1 Carbon dioxide concentration (mass %) 0.542 0.541 0.533 0.543 0.545 0.540 Inappropriately sweet smell for a beer-flavored beverage 2.8 2.9 2.9 2.5 2.5 2.5 Inappropriate sweet taste on the tongue as a beer-flavored beverage 2.4 2.0 2.0 2.7 2.7 2.2 Drinking experience similar to beer-flavored beverages 2.5 3.0 2.0 3.0 2.0 2.2 Comprehensive evaluation A A B A A B

[0312] [Table 9]

[0313] Table 9

[0314] Example 24b Example 25b Example 26b The amount of dimethyl dicarbonate (mg / L) 200 200 200 Amount of sodium benzoate (ppm by mass) 25 250 800 Methanol concentration in beverages (mg / L) 96 96 96 Total nitrogen (mg / 100mL) 65 65 65 Apparent extract (mass %) 1.4 1.4 1.4 Total nitrogen content (mg / 100mL) / apparent extract (mass %) 46.4 46.4 46.4 Bitterness Value (BUs) 16.1 20.8 27.1 Carbon dioxide concentration (mass %) 0.540 0.540 0.540 Inappropriately sweet smell for a beer-flavored beverage 2.4 2.4 2.5 Inappropriate sweet taste on the tongue as a beer-flavored beverage 2.5 2.6 2.5 Drinking experience similar to beer-flavored beverages 2.5 2.5 2.5 Comprehensive evaluation A A A

[0315] From Tables 6, 7, and 9, it can be seen that the fermented beer-flavored beverages produced in Examples 1b to 17b and 24b to 26b have a good drinking feeling like a beer-flavored beverage, and at the same time, the inappropriate sweet smell and sweetness remaining on the tongue that are not suitable for beer-flavored beverages are suppressed. On the other hand, the beverage of Comparative Example 1b has an insufficient drinking feeling like a beer-flavored beverage. In addition, the beverage of Comparative Example 2b has a strong sweet smell that is not suitable for a beer-flavored beverage, and the beverage of Comparative Example 3b has a strong sweetness remaining on the tongue that is not suitable for a beer-flavored beverage.

[0316] Embodiments 27b to 29b

[0317] A fermented beer-flavored beverage was produced in the same manner as in Example 1b, except that the amount of carbon dioxide added was adjusted so as to achieve the carbon dioxide concentration shown in Table 10.

[0318] The beverages of Examples 27b to 29b thus manufactured were cooled to about 4°C and tasted by 6 professional judges who received daily training. A sensory evaluation was conducted based on the following scoring standard within the range of 3.0 (maximum value) to 1.0 (minimum value) with a scale of 0.5 points for the "carbonation sensation suitable for beer-flavored beverages". When conducting the evaluation, samples suitable for the following standards "3.0", "2.0" and "1.0" were prepared in advance in an attempt to unify the standards among the professional judges. In addition, in any of the sensory evaluations in Table 10, no difference in score values ​​of more than 1.5 was confirmed between the professional judges for the same beverage. Table 10 records the average value of the scores of the professional judges.

[0319] [Score criteria for carbonation similar to beer-flavored beverages]

[0320] "3.0": Very good carbonation, like beer-flavored beverages.

[0321] "2.0": Good carbonation like beer-flavored beverages.

[0322] "1.0": Weak carbonation, like beer-flavored beverages.

[0323] [Table 10]

[0324] Table 10

[0325] Example 27b Example 28b Example 29b The amount of dimethyl dicarbonate (mg / L) 200 200 200 Methanol concentration in beverages (mg / L) 96 96 96 Total nitrogen (mg / 100mL) 65 65 65 Apparent extract (mass %) 1.4 1.4 1.4 Total nitrogen content (mg / 100mL) / apparent extract (mass %) 46.4 46.4 46.4 <![CDATA[Bitterness value (BU S )]]> 20.5 20.5 20.5 Carbon dioxide concentration (mass %) 0.489 0.540 0.600 Suitable carbonation for beer-flavored beverages 2.2 2.9 2.5

[0326] From Table 10, it was confirmed that the fermented beer-flavored beverages produced in Examples 27b to 29b had a carbonation sensation suitable for beer-flavored beverages.

Claims

1. A beer-flavored beverage, characterized in that: The methanol concentration is 8.0~490mg / L, the total nitrogen content is 2.0mg / 100mL or more and 250mg / 100mL or less, and the apparent extract concentration is 0.40~3.8% by mass. The beer flavored beverage is a fermented beer flavored beverage, The ratio of total nitrogen content to apparent extract concentration, i.e., total nitrogen content / apparent extract concentration, is 45.7~700, where the unit of total nitrogen content is mg / 100mL and the unit of apparent extract concentration is mass %.

2. A beer-flavored beverage, characterized in that: The methanol concentration is 8.0-490 mg / L, the total nitrogen content is 0.3 mg / 100 mL to 100 mg / 100 mL, the apparent extract concentration is 0.26-2.8 mass %, and it is a non-fermented non-alcoholic beer flavored beverage.

3. The beer-flavored beverage according to claim 2, characterized in that: The ratio of total nitrogen content to apparent extract concentration, i.e., total nitrogen content / apparent extract concentration, is 0.15~150, where the unit of total nitrogen content is mg / 100mL and the unit of apparent extract concentration is mass %.

4. The beer-flavored beverage according to claim 1 or 2, characterized in that: The pH of the beer flavored beverage is below 4.

0.

5. The beer-flavored beverage according to claim 1 or 2, characterized in that: The composition is further formulated with a preservative selected from benzoic acid, benzoate and benzoic acid esters.

6. The beer-flavored beverage according to claim 1 or 2, characterized in that: The bitterness value is 5~50BUs.

7. The beer-flavored beverage according to claim 1 or 2, characterized in that: The carbon dioxide concentration is 0.460 mass % or more.

8. The beer-flavored beverage according to claim 1 or 2, characterized in that: Fill the container with beverages.

9. A beer-flavored beverage, characterized in that: It is prepared by mixing dimethyl dicarbonate, wherein the methanol concentration is 8.0-490 mg / L, the total nitrogen content is 2.0 mg / 100 mL to 250 mg / 100 mL, and the apparent extract concentration is 0.40-3.8% by mass. The beer flavored beverage is a fermented beer flavored beverage, The ratio of total nitrogen content to apparent extract concentration, i.e., total nitrogen content / apparent extract concentration, is 45.7~700, where the unit of total nitrogen content is mg / 100mL and the unit of apparent extract concentration is mass %.

10. A beer-flavored beverage, characterized in that: The beverage is prepared by blending dimethyl dicarbonate, wherein the methanol concentration is 8.0-490 mg / L, the total nitrogen content is 0.3 mg / 100 mL to 100 mg / 100 mL, the apparent extract concentration is 0.26-2.8% by mass, and the beverage is a non-fermented, non-alcoholic beer-flavored beverage.

11. The beer-flavored beverage according to claim 9 or 10, characterized in that: The pH of the beer flavored beverage is below 4.

0.

12. A method for producing a beer-flavored beverage, which is the method for producing a beer-flavored beverage according to claim 1 or 2, characterized in that: The process includes adding dimethyl dicarbonate.

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