Beer flavor beverage

Abstract

A method for producing a beer-flavor beverage characterized by comprising a mixing step for mixing a beer-flavor stock solution at 3.0-15.0 DEG C and an edible aqueous solution at 3.0-15.0 DEG C.

Description

Technical Field

[0001] The present invention relates to a method for producing a beer-flavored beverage, a method for providing a beer-flavored beverage, and a raw material group for producing a beer-flavored beverage. Background Art

[0002] Conventionally, there are known methods and apparatuses for producing beer beverages by mixing malt-based stock solution and carbonated water. For example, Patent Document 1 describes a beer beverage manufacturing method or a beer beverage dispenser device for manufacturing a malt-based fermented beverage by mixing a malt-based fermented beverage concentrate and a carbonated liquid diluent.

[0003] Patent Literature Patent Document 1: WO2018 / 100071 Summary of the invention

[0004] In this context, a new beer-flavored beverage that can, for example, feel more beer-like is sought.

[0005] The present invention provides a method for producing a beer-flavored beverage by mixing a beer-flavored stock solution within a predetermined temperature range with an edible aqueous solution within a predetermined temperature range, a method for providing a beer-flavored beverage, and a raw material set for producing a beer-flavored beverage. Specifically, the present invention provides the following aspects [1] to [8]. [1] A method for producing a beer-flavored beverage, characterized by comprising a mixing step of mixing a beer-flavored stock solution at 3.0°C to 15.0°C and an edible aqueous solution at 3.0°C to 15.0°C. [2] The manufacturing method according to [1] is characterized in that the following conditional formula (1) is satisfied: Conditional formula (1): 1.5≦weight of edible aqueous solution (g) / weight of beer flavor stock solution (g)≦7.0. [3] The production method according to [1] or [2], wherein the mixing step is performed in an open container. [4] The manufacturing method according to [3] is characterized in that the capacity of the open container is 3 L or less. [5] The production method according to any one of [1] to [4], wherein the edible aqueous solution is an aqueous solution containing carbonic acid. [6] A beer-flavored beverage, characterized in that it is produced by the production method described in [1]. [7] A method for providing a beer-flavored beverage is characterized in that the method comprises mixing a beer-flavored stock solution at 3.0°C to 15.0°C and an edible aqueous solution at 3.0°C to 15.0°C. [8] A raw material liquid set for producing a beer-flavored beverage, characterized in that it comprises a beer-flavored stock solution at 3.0°C to 15.0°C and an edible aqueous solution at 3.0°C to 15.0°C.

[0006] The beer-flavored beverage obtained by the method for producing a beer-flavored beverage in a preferred embodiment of the present invention can be, for example, a beer-flavored beverage that has a beer-like taste. In addition, the beer-flavored beverage obtained by the method for producing a beer-flavored beverage in a preferred embodiment of the present invention can be, for example, a beverage with a high preference (the degree to which the beverage contained therein can be felt as pure deliciousness). Furthermore, the beer-flavored beverage obtained by the method for producing a beer-flavored beverage in a preferred embodiment of the present invention can be, for example, a beverage with a refreshing taste. DETAILED DESCRIPTION

[0007] Regarding the numerical range described in this specification, the upper limit and the lower limit can be arbitrarily combined. For example, as a numerical range, when it is recorded as "preferably 3.0 to 15, more preferably 3.2 to 13", the range of "3.0 to 13" or the range of "3.2 to 15" is also included in the numerical range described in this specification. In addition, for example, when it is recorded as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less" as a numerical range, the range of "30 to 80" or the range of "40 to 100" is also included in the numerical range described in this specification. In addition, as a numerical range described in this specification, for example, the description of "60 to 100" means a range of "60 or more and 100 or less". Furthermore, in the provisions of the upper limit value and the lower limit value described in this specification, the numerical range from the lower limit value to the upper limit value can be defined by appropriately selecting and arbitrarily combining from various options. In addition, various conditions described as preferred embodiments in this specification may be combined in plural forms. A method for producing a beer-flavored beverage according to one embodiment of the present invention includes a mixing step of mixing a beer-flavored stock solution and an edible aqueous solution.

[0008] 1. Beer-flavored beverages The beer-flavored beverage according to one embodiment of the present invention can be produced through a mixing step of mixing a beer-flavored stock solution and an edible aqueous solution. Therefore, in this specification, the so-called "beer flavor beverage" refers to a beverage obtained by mixing a beer flavor stock solution and an edible aqueous solution, and is an alcoholic or non-alcoholic carbonated beverage with a beer flavor. That is, the beer flavor beverage in this specification also includes any carbonated beverage with a beer flavor unless otherwise stated.

[0009] 2.Beer flavor concentrate In this specification, the term "beer flavor stock solution" refers to an edible solution used to produce a beer flavor beverage by mixing the stock solution with an edible aqueous solution. The beer flavor stock solution is not particularly limited as long as it is a liquid that can produce a beer flavor beverage by mixing with an edible aqueous solution. The beer flavor stock solution of one embodiment of the present invention is diluted by mixing an edible aqueous solution, so it is preferred that the ethanol concentration, aroma component (ester or higher alcohol, etc.) content, original wort concentration, chroma, bitterness value, etc. are higher than those of general beer flavored beverages.

[0010] The beer flavor stock solution includes not only fermented stock solution obtained by fermenting malt, hops and water with yeast, but also stock solution obtained by adding beer flavoring containing aroma components such as esters, higher alcohols, lactones, etc. In addition, the beer flavor stock solution may be a carbonated stock solution containing carbonic acid or a non-carbonated stock solution not containing carbonic acid.

[0011] Examples of aroma components contained in beer flavors include isoamyl acetate, ethyl acetate, n-propanol (such as 1-propanol), isobutyl alcohol, acetaldehyde, ethyl caproate, ethyl octanoate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decalactone, γ- -Undecanoic acid, ethyl 2-methylbutyrate, ethyl butyrate, myrcene, citral, limonene, maltol, ethyl maltol, phenylacetic acid, furanone, furfural, methylthiopropionaldehyde, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propionic acid, 2-methylpropionic acid, γ-butyrolactone, 2-aminoacetophenone, 3 -phenylpropionic acid ethyl ester, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentane-2-one, β-caryophyllene, β-lauryl alcohol olefins, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isopentanol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-butene-1-one, trans-2-hexenal, nonanal, phenylethyl alcohol, nerol, citronellol, methyl p-toluate, 1,2,3,5-tetramethylbenzene, triethyl citrate, tributyl citrate, diethyl tartrate, dibutyl malate, perillaldehyde, methyl heptenone, lemon peach, cinnamaldehyde, etc.

[0012] Furthermore, the beer flavor stock solution according to one embodiment of the present invention may be a fermented beer flavor stock solution obtained through a fermentation step using yeast, or may be a non-fermented beer flavor stock solution obtained without going through a fermentation step. The fermented beer flavor stock solution may be an ale beer flavor stock solution brewed through a fermentation process using top fermentation yeast (Saccharomyces cerevisiae, etc.), or a lager beer flavor stock solution or a pilsner beer flavor stock solution brewed through a fermentation process using bottom fermentation yeast (Saccharomyces cerevisiae, etc.). In addition, the term "fermentation" in this specification may be an alcoholic fermentation that produces alcohol or a non-alcoholic fermentation that does not produce alcohol.

[0013] In addition, the beer flavor stock solution of one embodiment of the present invention may be a malt beer flavor stock solution using malt as a raw material, or a non-malt beer flavor stock solution not using malt. As the malt beer flavor stock solution, for example, a barley malt beer flavor stock solution can be cited.

[0014] The alcohol content (ethanol content (v / v)%) of the beer flavor stock solution of one embodiment of the present invention is not particularly limited, and can be, for example, 0.0 (v / v)% or more, more than 0.0 (v / v)%, 0.1 (v / v)% or more, 0.3 (v / v)% or more, 0.5 (v / v)% or more, 0.7 (v / v)% or more, 1.0 (v / v)% or more, 2.0 (v / v)% or more, 3.5 (v / v)% or more, 4.0 (v / v)% or more, 5.0 (v / v)% or more, 6.0 (v / v)% or more, 7.5 (v / v)% or more, 8.0 (v / v)% or more, 9.0 (v / v)% or more, 10.0 (v / v)% or more, 11.0 (v / v)% or more, 12.0 (v / v)% or more, 13.0 (v / v)% or more, 14.0 (v / v)% or more, 15.0 (v / v)% or more, 16.0 (v / v)% or more, 17.0 (v / v)% or more, 18.0 (v / v)% or more, 19.0 (v / v)% or more, 20.0 (v / v)% or more, 21.0 (v / v)% or more, 23.0 (v / v)% or more, 24.0 (v / v)% or more, 25.0 (v / v)% or more, 26.0 (v / v)% or more, 27.0 (v / v)% or more, 28.0 (v / v)% or more, 29.0 (v / v)% or more, 30.0 (v / v)% or more, .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, 5.5 (v / v)% or more, 6.0 (v / v)% or more, 6.5 (v / v)% or more, 7.0 (v / v)% or more, 8.0 (v / v)% or more or 9.0 (v / v)% or more, but from the perspective of satisfaction after drinking The content of the present invention is preferably 10.0 (v / v)% or more, more preferably 10.5 (v / v)% or more, further preferably 11.0 (v / v)% or more, and further may be 11.5 (v / v)% or more, 12.0 (v / v)% or more, 12.5 (v / v)% or more, 13.0 (v / v)% or more, 13.5 (v / v)% or more, 14.0 (v / v)% or more, 15.0 (v / v)% or more, 16.0 (v / v)% or more, 17.0 (v / v)% or more, 18.0 (v / v)% or more, 19.0 (v / v)% or more, 20.0 (v / v)% or more, 21.0 (v / v)% or more, 22.0 (v / v)% or more, 23.0 (v / v)% or more, 24.0 (v / v)% or more, 25.0 (v / v)% or more, 26.0 (v / v)% or more, 27.0 (v / v)% or more, 28.0 (v / v)% or more, 29.0 (v / v)% or more, 30.0 (v / v)% or more, 31.0 (v / v)% or more, 32.0 (v / v)% or more, 33.0 (v / v)% or more, 34.0 (v / v)% or more, 35.0 (v / v)% or more, 36.0 (v / v)% or more, 37.0 (v / v)% or more, 38.0 (v / v)% or more, 39.0 (v / v)% or more, 40.0 (v / v)% or more, 41.0 5.0 (v / v)% or more, 16.0 (v / v)% or more, 17.0 (v / v)% or more, 18.0 (v / v)% or more, 19.0 (v / v)% or more, 20.0 (v / v)% or more, 21.0 (v / v)% or more, 22.0 (v / v)% or more, 23.0 (v / v)% or more, 24.0 (v / v)% or more or 25.0 (v / v)% or more.In addition, the alcohol content of the beer-flavored stock solution may be set to 50.0 (v / v)% or less, 45.0 (v / v)% or less, 35.0 (v / v)% or less, 30.0 (v / v)% or less, less than 25.0 (v / v)%, 24.0 (v / v)% or less, 23.0 (v / v)% or less, 22.0 (v / v)% or less, 21.0 (v / v)% or less, 20.0 (v / v)% or less, 19.5 (v / v)% or less, 19.0 (v / v)% or less, 18.5 (v / v)% or less, 18.0 (v / v)% or less, 17.5 (v / v)% or less, 17.0 (v / v)% or less, 16 .5 (v / v) % or less, 16.0 (v / v) % or less, 15.5 (v / v) % or less, 15.0 (v / v) % or less, 14.5 (v / v) % or less, 14.0 (v / v) % or less, 13.5 (v / v) % or less, 13.0 (v / v) % or less, 12.5 (v / v) % or less, 12.0 (v / v) % or less, 11.5 (v / v) % or less, 11.0 (v / v) % or less, 10.5 (v / v) % or less, 10.0 (v / v) % or less, 9.5 (v / v) % or less, 9.0 (v / v) % or less, 8.5 (v / v) % or less, or 8.0 (v / v) % or less. In addition, the beer-flavored beverage of the present invention can be a non-alcoholic beer-flavored beverage with an alcohol content of less than 1 (v / v)%. The alcohol content of the beer-flavored stock solution used to produce the non-alcoholic beer-flavored beverage is preferably set to less than 0.8 (v / v)%, less than 0.7 (v / v)%, less than 0.6 (v / v)%, less than 0.4 (v / v)%, less than 0.2 (v / v)% or less than 0.1 (v / v)%.

[0015] In addition, in this specification, alcohol content is represented by percentage ((v / v) %) based on volume / volume. 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.

[0016] In addition, the alcohol content of the beer-flavored stock solution of one embodiment of the present invention can be adjusted to a desired range by appropriately setting the following conditions: the addition of dilution water or carbonated water and the amount of addition when added, the type of raw materials (wheat, malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the charging tank, the protein decomposition time in the charging tank, the pH in the charging tank, the pH in the charging process (the wort production process from the addition of malt to the addition of yeast), and the acid used for pH adjustment. The amount of yeast added, the timing of pH adjustment (at the time of charging, at the time of fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time of each temperature zone when preparing wort (including saccharification), the original wort concentration of the pre-fermentation liquid, the original wort concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, the amount of yeast added, the number of yeast proliferation, the timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the presence or absence of strong liquor or brewing alcohol, etc., and the amount of addition when added.

[0017] The beer-flavored stock solution according to one embodiment of the present invention may contain grain-derived liquor (distilled liquor) as an alcohol component in order to adjust the alcohol content to the above range. In this specification, the so-called strong liquor refers to a liquor obtained by using grains such as wheat, rice, buckwheat, corn, potato, sugar cane as raw materials, saccharifying with malt or, if necessary, with enzymes, fermenting with yeast, and further distilling. The grains used as raw materials for strong liquor are preferably plants belonging to the grass family, and wheat is more preferred. In addition, the beer-flavored beverage of one embodiment of the present invention can be made into a beverage without strong alcohol from the perspective of making it a beer-flavored beverage with good taste and more like beer.

[0018] The malt ratio of the beer-flavored beverage in one embodiment of the present invention may be 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 45% by mass or more, 46% by mass or more, 47% by mass or more, 48% by mass or more, 49% by mass or more, 50% by mass or more, 51% by mass or more, 52% by mass or more, 53% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 57% by mass or more, 58% by mass or more, 59% by mass or more, 60% by mass or more, 61% by mass or more, 62% by mass or more, 63% by mass or more, 64% by mass or more, 65% by mass or more, 66% by mass or more, or more than 67% by mass or more. The content of the present invention may be 100% or more, 70% or more, 75% or more, 80% or more, 85% or more, 90% or more, 95% or more, or 100% by mass, and may be 100% or less, less than 100% by mass, 98% or less, 95% or less, 90% or less, 85% or less, 80% or less, 75% or less, 70% or less, 68% or less, 67% or less, less than 67% by mass, 66% or less, 65% or less, 64% or less, 63% or less, 62% or less, 61% or less, 60% or less, 59% or less, 50% or less, or less than 50% by mass.

[0019] In this specification, the so-called "malt ratio" refers to the value calculated based on the interpretation notice of the Japanese Liquor Tax Law and the Liquor Administration-Related Law, etc., which came into effect on April 1, 2018. In addition, when controlling the malt ratio, it is preferred to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. As the carbon source of the raw material that can be assimilated by yeast, monosaccharides, disaccharides, trisaccharides, their sugar solutions, etc. can be listed, and as the nitrogen source, yeast extract, soy protein, malt, soybeans, peas, wheat malt, ungerminated grains, their decomposition products, etc. can be listed. In addition, as ungerminated grains, for example, ungerminated barley, wheat, rye, wild oats, oats, coix seeds, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, milo, millet, barnyard grass, etc. can also be used. In addition, starch obtained from these grains and their extracts (extracts) can also be used.

[0020] The original wort concentration (O-Ex) of the beer flavor stock solution of one embodiment of the present invention can be set to 6.0 mass% or more, 6.5 mass% or more, 7.0 mass% or more, 7.5 mass% or more, 8.0 mass% or more, 8.5 mass% or more, 9.0 mass% or more, 10.0 mass% or more, 11.0 mass% or more, 12.0 mass% or more, 13.0 mass% or more, 14.0 mass% or more, 15.0 mass% or more, 16.0 mass% or more, 17.0 mass% or more, 18.0 mass% or more, 19.0 mass% or more, 20.0 mass% or more, 21.0 mass% or more, 22.0 mass% or more, 23.0 mass% or more % or more, 24.0 mass % or more, 25.0 mass % or more, or 26.0 mass % or more; in addition, it may be 50.0 mass % or less, 45.0 mass % or less, 40.0 mass % or less, 35.0 mass % or less, 30.0 mass % or less, 29.0 mass % or less, 28.0 mass % or less, 27.0 mass % or less, 26.0 mass % or less, 25.0 mass % or less, 24.0 mass % or less, 23.0 mass % or less, 22.0 mass % or less, 21.0 mass % or less, 20.0 mass % or less, 18.0 mass % or less, 16.0 mass % or less, 15.0 mass % or less, or 13.5 mass % or less. In addition, the "original wort concentration" in this specification refers to the extract content in the alcohol-containing stock solution with an alcohol content of 1 (v / v)% or more under the Japanese Liquor Tax Law, that is, the original volume of 100 cm at a temperature of 15°C. 3 In the case of non-alcoholic stock solutions with an alcohol content of less than 1 (v / v)%, it refers to the extract value (mass %) obtained by measuring the degassed sample in accordance with the analysis method established by the International Technical Committee of the Beer Brewers Association (BCOJ) (BOCJ Beer Analysis Method (published by the Japan Brewing Association, compiled by the Beer Brewers Association, revised edition in 2013)).

[0021] The pH of the beer-flavored stock solution of one embodiment of the present invention is preferably set to 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, or 4.0 or more, and is preferably set to 5.4 or less, 5.2 or less, 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.55 or less, or 4.5 or less, and may also be set to 4.0 or less or less than 4.0.

[0022] The beer-flavored stock solution according to one embodiment of the present invention may be in a form in which the stock solution is placed in a container, and examples of the container include barrels, bottles, PET bottles, and cans.

[0023] 2.1 Raw materials The main raw material of the beer-flavored stock solution of one embodiment of the present invention may be malt together with water, or malt may not be used. The beer-flavored beverage of one embodiment of the present invention may be a beverage using hops as a raw material, or a beverage not using hops. In addition, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavoring agents, acidulants, salts, etc. may be used.

[0024] 2.1.1 Malt and cereals other than malt When malt is used as a raw material, the malt refers to a substance obtained by germinating and drying seeds of wheat such as barley, wheat, rye, wild oats, oats, and coix seeds, and then removing the roots, and the malt may be of any origin or variety. 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 Japanese beer-flavored beverages. Barley has two-row barley, six-row barley and other types, and any one of them can be used. Furthermore, in addition to ordinary malt, colored malt and the like can also be used. In addition, when using colored malt, a variety of different colored malts can be appropriately combined for use, or one colored malt can be used.

[0025] The modification (solubility) of the malt used in one embodiment of the present invention is preferably 80% or more. If the modification is less than 80%, the viscosity of the wort increases, or the turbidity increases, and the production efficiency of the wort filterability, beer filterability, etc. will deteriorate. Therefore, it is preferred to use malt with a modification of 80% or more. In the embodiments and comparative examples described below, malt with a modification of 80% or more is used. Modification can be measured according to the method described in 3.1.3.8 Modification and Homogeneity (Calcofluor Carlsberg Method-EBC) of MEBAK Raw Materials Barley Adjuncts Malt Hops And Hop Products Published by the Chairman Dr. Fritz Jacob Self-published by MEBAK 85350 Freising-Weihenstephan, Germany 2011. In the beer-flavored beverage of one embodiment of the present invention, it is preferred that the malt to be used is 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.

[0026] Furthermore, cereals other than malt may be used together with malt or in place of malt. Examples of such cereals include wheats that are not malt (barley, wheat, rye, wild oats, oats, coix seeds, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, milo, millet, barnyard grass, starch obtained therefrom, and extracts thereof.

[0027] When the malt ratio is controlled or when malt is not used, it is preferred to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of the carbon source of the raw material that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and sugar solutions thereof, and examples of the nitrogen source include yeast extracts, amino acid-containing materials (e.g., soy protein, etc.), soybeans, peas, wheat malt, the above-mentioned ungerminated grains, and decomposition products thereof.

[0028] The fruits, peels, barks, leaves, flowers, stems, roots and seeds of plants other than Gramineae such as wheat that can be used as raw materials can be appropriately selected. Specific examples of plants other than the grass family include citrus fruits, seedless fruits, herbs, spices, etc. Examples of citrus fruits include orange, yuzu, lemon, lime, tangerine, grapefruit, iyokan, kumquat, satsuma, sour orange, citron, and sour orange. These can be used directly, or after being crushed, or in the form of an extract extracted with an extraction solvent such as water or ethanol, or in the form of a juice squeezed substance (fruit juice, etc.). These can be used alone, or two or more can be used in combination. The above substances can be used appropriately according to the preferences of consumers, but in order to enjoy the refreshing taste of beer, it is preferred that the above citrus fruits, stoneless fruits, herbs and spices are not used in the raw materials at all, or the amount used is kept to a minimum. In particular, blackcurrants have an unpleasant milky flavor in beer, so it is preferred that blackcurrants or blackcurrant juice are not used in the raw materials at all, or the amount used is kept to a minimum.

[0029] 2.1.2 Hops When hops are used in one embodiment of the present invention, the form of the hops may include, for example, pelleted hops, powdered hops, hop extracts, etc. In addition, the hops used may be processed hops such as isomerized hops and reduced hops. When hops are used in one embodiment of the present invention, the amount of hops added can be appropriately adjusted, and is preferably 0.0001 to 1% by mass based on the total amount (100% by mass) of the raw materials of the beverage.

[0030] In addition, beer-flavored beverages using hops as raw materials are beverages containing iso-α acids, which are components of hops. The content of iso-α acids in beer-flavored beverages using hops may be more than 0.1 mass ppm or more than 1.0 mass ppm based on the total amount (100 mass %) of the beer-flavored beverage. On the other hand, the content of iso-α acids in a beer-flavored beverage that does not use hops can be 0.1 ppm by mass or less based on the total amount (100% by mass) of the beer-flavored beverage. In addition, in this specification, the content of iso-α acid refers to the value measured by the high performance liquid chromatography (HPLC) analysis method described in the revised BCOJ beer analysis method (published by the Japan Brewing Association, compiled by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, supplemented and revised in 2013).

[0031] 2.1.3 Additives The beer-flavored beverage according to one embodiment of the present invention may contain various additives as needed within a range that does not hinder the effects of the present invention. Examples of such additives include preservatives, sweeteners, bittering agents, bittering agents, antioxidants, flavoring agents, acidulants, salts, coloring agents, foaming agents, fermentation accelerators, yeast extracts, protein substances such as peptide-containing substances, and seasonings such as amino acids.

[0032] 2.2 Carbon dioxide The beer-flavor stock solution according to one embodiment of the present invention may or may not contain carbon dioxide dissolved therein. The carbon dioxide contained in the beer-flavor stock solution may be the carbon dioxide contained in the raw material, or may be dissolved by mixing with carbonated water or adding carbon dioxide.

[0033] 2.3 Method for producing beer flavor concentrate The method for producing the beer flavor stock solution of one embodiment of the present invention is not particularly limited and can be produced in the same manner as a general beer flavor beverage. In addition, the method for producing the beer flavor stock solution of one embodiment of the present invention can be a method for producing via a fermentation step or a method for producing without a fermentation step.

[0034] 3. Edible aqueous solution In this specification, the term "edible aqueous solution" refers to a solution in which one or more edible ingredients are dissolved in water. The edible ingredient is not particularly limited and may be a solid, a liquid such as vegetable oil, or a gas such as carbon dioxide. The edible aqueous solution to be mixed with the beer-flavored stock solution of the present invention is not particularly limited, and can include sparkling aqueous solutions such as soda water, ramune, cola, carbonated water, and non-foaming aqueous solutions such as soft drinks, tea, and black tea. However, a sparkling aqueous solution is preferred, an aqueous solution containing carbonic acid is more preferred, a carbonated beverage is further preferred, and carbonated water is particularly preferred. The carbon dioxide concentration of the edible aqueous solution of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, further preferably 0.40 (w / w)% or more, further preferably 0.42 (w / w)% or more, particularly preferably 0.45 (w / w)% or more, and is preferably 0.90 (w / w)% or less, and may be 0.80 (w / w)% or less, 0.70 (w / w)% or less, 0.6 (w / w)% or less, or 0.55 (w / w)% or less. In the present specification, the carbon dioxide concentration can be measured by immersing a container containing the beverage as the object in a water tank at 20°C for more than 30 minutes while shaking it from time to time, adjusting the beverage to 20°C, and then using a gas volume measuring device (for example, GVA-500 (manufactured by Kyoto Electronics Co., Ltd.)).

[0035] When the edible aqueous solution of the present invention is filled into a container, its carbon dioxide pressure can be appropriately adjusted so as to reach the above carbon dioxide concentration range. The carbon dioxide pressure of the beverage can be 5.0 kg / cm 2 Below, 4.5kg / cm 2 Below or 4.0kg / cm 2 Below, and can also be 0.20kg / cm 2 Above, 0.50kg / cm 2 Above or 1.0kg / cm 2 Any of the upper and lower limits may be combined. For example, the carbon dioxide pressure of the 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. In this specification, the gas pressure generally refers to the gas pressure in a container except for special cases. The pressure can be measured using methods well known to those skilled in the art, such as fixing a sample adjusted to 20°C on a gas pressure gauge, first opening the valve of the pressure gauge to exhaust the gas, then closing the valve, and shaking the gas pressure gauge to read the value when the pointer reaches a certain position. Alternatively, a commercially available gas pressure measuring device can be used for measurement.

[0036] 4. Method for producing beer-flavored beverage A method for producing a beer-flavored beverage according to one embodiment of the present invention includes a mixing step of mixing a beer-flavored stock solution and an edible aqueous solution. The manufacturing method of one embodiment of the present invention can provide a beer having excellent preference, taste, beer-like feeling, etc. by controlling the temperature of the stock solution and the edible aqueous solution within a predetermined range. In addition, since the mixing step of the manufacturing method of the present invention can be carried out in a restaurant or at home, a beer-flavored beverage prepared on site can be provided.

[0037] The method for producing a beer-flavored beverage according to one embodiment of the present invention includes a mixing step of mixing a 3.0°C to 15.0°C beer-flavored stock solution and a 3.0°C to 15.0°C edible aqueous solution.

[0038] If the temperature of the beer-flavored stock solution is lower than 3.0°C, the preference of the obtained beer-flavored beverage decreases, and it becomes difficult to feel the beer-like feeling. Therefore, the temperature of the beer-flavored stock solution is 3.0°C or higher, and may be 3.2°C or higher, 3.4°C or higher, 3.6°C or higher, 3.8°C or higher, 4.0°C or higher, 4.2°C or higher, 4.4°C or higher, 4.6°C or higher, 4.8°C or higher, 5.0°C or higher, 5.2°C or higher, 5.4°C or higher, 5.6°C or higher, 5.8°C or higher, 6.0°C or higher, 6.5°C or higher, 7.0°C or higher, 7.5°C or higher, or 8.0°C or higher. In addition, if the temperature of the beer-flavored stock solution exceeds 15.0°C, the preference of the obtained beer-flavored beverage decreases, and it becomes difficult to feel the refreshing taste or beer-like feeling. Therefore, the temperature of the beer-flavored stock solution is 15.0°C or less, preferably 13.0°C or less, more preferably 11.0°C or less, further preferably 9.0°C or less, further preferably 7.0°C or less, further preferably 6.0°C or less, particularly preferably 5.0°C or less, and may be 4.8°C or less, 4.6°C or less, 4.4°C or less, 4.2°C or less, 4.0°C or less, 3.8°C or less, 3.6°C or less, 3.4°C or less, 3.2°C or less, 3.0°C or less, 2.8°C or less, 2.6°C or less, 2.4°C or less, 2.2°C or less, or 2.0°C or less.

[0039] In addition, if the temperature of the edible aqueous solution is lower than 3.0°C, the preference of the obtained beer-flavored beverage decreases, and it becomes difficult to feel the beer-like feeling. Therefore, the temperature of the edible aqueous solution is 3.0°C or higher, and may be 3.2°C or higher, 3.4°C or higher, 3.6°C or higher, 3.8°C or higher, 4.0°C or higher, 4.2°C or higher, 4.4°C or higher, 4.6°C or higher, 4.8°C or higher, 5.0°C or higher, 5.2°C or higher, 5.4°C or higher, 5.6°C or higher, 5.8°C or higher, 6.0°C or higher, 6.5°C or higher, 7.0°C or higher, 7.5°C or higher, or 8.0°C or higher. On the other hand, if the temperature of the edible aqueous solution exceeds 15.0° C., the preference for the obtained beer-flavored beverage decreases, and it becomes difficult to feel a refreshing taste or a beer-like texture. Therefore, the temperature of the edible aqueous solution is 15.0°C or lower, and from the perspective of producing a beer-flavored beverage with more balanced improvement in preference, refreshing taste and beer-like feeling, it is preferably 13.0°C or lower, more preferably 11.0°C or lower, further preferably 9.0°C or lower, more preferably 8.0°C or lower, further preferably 7.5°C or lower, further preferably 7.0°C or lower, further preferably 6.5°C or lower, further preferably 6.0°C or lower, further preferably 5.5°C or lower, particularly preferably 5.0°C or lower, and may be 4.8°C or lower, 4.6°C or lower, 4.4°C or lower, 4.2°C or lower, 4.0°C or lower, 3.8°C or lower, 3.6°C or lower, 3.4°C or lower, 3.2°C or lower, 3.0°C or lower, 2.8°C or lower, 2.6°C or lower, 2.4°C or lower, 2.2°C or lower, or 2.0°C or lower.

[0040] From the perspective of producing a beer-flavored beverage with a more balanced preference, a refreshing taste, and a beer-like feel, the temperature of the beer-flavored stock solution (t A ) and the temperature of the edible aqueous solution (t B ) of the difference (|(t A )-(t B )|) is preferably 7.0°C or less, more preferably 5.0°C or less, more preferably 4.0°C or less, further preferably 3.0°C or less, further preferably 2.0°C or less, particularly preferably 1.0°C or less.

[0041] In the present specification, the ratio (mixing ratio) of the weight of the edible aqueous solution to the weight of the beer-flavored stock solution can be calculated by the following conditional formula (1). Conditional formula (1): weight of edible aqueous solution (g) / weight of beer flavor stock solution (g) If the mixing ratio is lowered, the concentration of the components contained in the beer-flavored stock solution will increase, thereby increasing the preference and making it easier to feel a beer-like texture. Therefore, the mixing ratio is preferably less than 7.0, more preferably 6.5 or less, more preferably 6.0 or less, and may also be 5.5 or less, 5.0 or less, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, or 2.0 or less. In addition, if the mixing ratio is increased, the concentration of the components contained in the beer flavor stock solution will decrease, thereby increasing preference and making it easier to feel a refreshing taste. Therefore, the mixing ratio is preferably 1.5 or more, more preferably 1.7 or more, and even more preferably 2.0 or more. It may also be 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.2 or more, 3.4 or more, 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, or 6.0 or more.

[0042] In the method for producing a beer-flavored beverage, the container for performing the mixing step is not particularly limited, but an open container is preferred from the perspective of ease of implementation in a restaurant, etc. Examples of the open container include a glass, a beer mug, a water cup, and the like. The capacity of the container is not particularly limited. When implemented in restaurants, etc., from the perspective of ease of implementation, it is preferably 3.0 L or less, and may also be 2.8 L or less, 2.5 L or less, 2.0 L or less, 1.5 L or less, 1.0 L or less, 0.8 L or less, 0.6 L or less, 0.4 L or less, 0.3 L or less, 0.2 L or less, or 0.1 L or less.

[0043] In the method for producing a beer-flavored beverage, the temperature of the container in which the mixing step is performed is not particularly limited, but it is preferred to minimize the effect on the temperature of the beer-flavored stock solution and the edible aqueous solution. The temperature of the container can be, for example, 25°C or less, 22°C or less, 20°C or less, 18°C ​​or less, 15°C or less, 14°C or less, 13°C or less, 12°C or less, 11°C or less, 10°C or less, 9°C or less, 8°C or less, 7°C or less, 6°C or less, 5°C or less, 4°C or less, 3°C or less, 2°C or less, 1°C or less, or 0°C or less.

[0044] In the method for producing a beer-flavored beverage, ice may be placed in a container in advance for performing a mixing step, or ice may be placed in the beer-flavored beverage after the mixing step.

[0045] The beer-flavored beverage obtained by the production method of the present invention may be beer. In this specification, the term "beer" refers to a beverage made from malt, hops and water, which are fermented using yeast. Specifically, it refers to the substance defined in the interpretation notice of the Japanese Liquor Tax Law and the Liquor Administration Law, which came into effect on April 1, 2018.

[0046] In addition, the color of the beer-flavored beverage obtained by the production method of the present invention is not particularly limited, and can be amber or golden yellow like ordinary beer, black or colorless and transparent like dark beer, or a desired color can be added to it by adding a colorant, etc. The color of the beer-flavored beverage can be distinguished by the naked eye, and can also be specified by total light transmittance or chromaticity, etc.

[0047] 5. Method for providing beer-flavored beverages A method for providing a beer-flavored beverage according to one embodiment of the present invention provides a beer-flavored beverage by mixing a beer-flavored stock solution and an edible aqueous solution. The method for providing a beer-flavored beverage is preferably carried out in a restaurant or the like. The temperature, mixing ratio, container, etc. of the beer-flavored stock solution and the edible aqueous solution in the method for providing a beer-flavored beverage according to one embodiment of the present invention are the same as those in the method for producing a beer-flavored beverage.

[0048] 6. Raw material group for beer flavor beverage production The raw material set for producing a beer-flavored beverage according to one embodiment of the present invention comprises a beer-flavored stock solution and an edible aqueous solution. The raw material set for producing a beer-flavored beverage may further comprise a container, ice, and the like. The temperature, mixing ratio, container, etc. of the beer-flavored stock solution and the edible aqueous solution in the raw material set for producing a beer-flavored beverage according to one embodiment of the present invention are the same as those in the method for producing a beer-flavored beverage. Example

[0049] Hereinafter, the present invention will be described in further detail by way of examples, but the present invention is not limited to these examples.

[0050] <Preparation of beer flavor stock solution> After the crushed barley malt is put into a loading tank filled with 120L of warm water, the temperature is gradually increased and maintained, and malt cakes and the like are filtered and removed. After filtration, the raw material liquid and hops are put into a boiling kettle, and sugar liquid is added so as to achieve a predetermined malt ratio, and the volume is adjusted to 100L with warm water to obtain hot wort. The obtained hot wort is cooled and aerated with oxygen to obtain 60L of pre-fermentation liquid before yeast addition.

[0051] To the pre-fermentation liquid thus obtained, beer yeast (top fermentation yeast) was added, and fermented for about 1 week, and then aged for about 1 week, the yeast was filtered out, and extract adjustment water was added to prepare a beer flavor stock solution. The prepared beer-flavor stock solution had an alcohol concentration of 16 (v / v)%, an original wort concentration of 28% by mass, and a pH of 4.4.

[0052] <Preparation of beer-flavored beverages> The obtained beer flavor stock solution was mixed with carbonated water (carbon dioxide concentration: 0.83 (w / w)%) as an edible aqueous solution to prepare a beer flavor beverage. The temperature of the beer flavor stock solution and the carbonated water and their mixing ratio [weight (g) of carbonated water / weight (g) of beer flavor stock solution] were adjusted to be as shown in Table 1.

[0053] <Sensory Evaluation> The sensory evaluation of the beer-flavored beverage was conducted by pouring the target beverage into a 0.480 L glass open container. The evaluation of the obtained beer-flavored beverages was performed by the same six panelists who tasted each beverage in the following manner.

[0054] Each panelist tasted the beer-flavored beverages and evaluated the evaluation items of "preference", "refreshing taste" and "beer-like feeling" based on the following score criteria, with a score ranging from 7.0 (maximum value) to 1.0 (minimum value) and a score of 1.0. The average score of the six panelists was calculated. During the evaluation, samples were prepared in advance with evaluation items meeting the following criteria of "1.0", "2.0", "3.0", "4.0", "5.0", "6.0" and "7.0" in order to unify the criteria among the panelists. In addition, in the sensory evaluation of all the examples and comparative examples, no difference of more than 2.0 points was found among the panelists for the same beverage.

[0055] [Preference] 7.0: Very delicious 6.0: Delicious 5.0: Slightly tasty, generally delicious "4.0": None "3.0": Overall not very tasty · “2.0”: Not delicious "1.0": Not tasty at all

[0056] [Refreshing taste] "7.0": Strongly felt · "6.0": Feel · “5.0”: Overall, I feel "4.0": None "3.0": Generally speaking, I don't feel . "2.0": Can't feel . "1.0": Not felt at all

[0057] [Beer-like feeling] . "7.0": strongly felt . "6.0": Feel . "5.0": Overall, I feel .“4.0”: Neither . "3.0": Generally speaking, I can't feel it . "2.0": Can't feel . "1.0": Not felt at all

[0058] If the "preference", "refreshing taste" and "beer-like feeling" are all 3.8 or above, it is considered a good evaluation. In addition, beverages with "preference", "refreshing taste" and "beer-like feeling" all above 3.8 are considered to be qualified, and beverages other than these are considered to be unqualified.

[0059] [Table 1] Comparative Example 1 Example 1 Comparative Example 2 Comparative Example 3 Example 2 Comparative Example 4 Comparative Example 5 Example 3 Example 4 Example 5 Comparative Example 6 Temperature of beer flavor stock solution (℃) 2.0 5.0 20.0 2.0 5.0 20.0 2.0 3.0 4.0 5.0 20.0 Carbonated water temperature (℃) 2.0 5.0 20.0 2.0 5.0 20.0 2.0 3.0 4.0 5.0 20.0 Mixing ratio 6.0 6.0 6.0 4.0 4.0 4.0 3.0 3.0 3.0 3.0 3.0 Preference 3.2 4.0 1.0 4.2 5.0 1.0 3.7 4.5 5.5 7.0 1.2 Refreshing taste 6.0 6.0 1.7 6.0 6.0 1.7 6.8 6.8 7.0 7.0 1.8 Beer-like feel 1.3 3.8 1.8 2.3 5.0 2.7 3.8 4.7 5.7 7.0 3.3 Comparative Example 7 Example 6 Example 7 Example 8 Comparative Example 8 Comparative Example 9 Example 9 Example 10 Embodiment 11 Comparative Example 10 Temperature of beer flavor stock solution (℃) 2.0 3.0 4.0 5.0 20.0 2.0 3.0 4.0 5.0 20.0 Carbonated water temperature (℃) 2.0 3.0 4.0 5.0 20.0 2.0 3.0 4.0 5.0 20.0 Mixing ratio 2.7 2.7 2.7 2.7 2.7 2.5 2.5 2.5 2.5 2.5 Preference 3.5 4.3 5.7 7.0 1.2 3.5 4.5 5.3 7.0 1.2 Refreshing taste 6.8 6.8 7.0 7.0 1.7 6.8 7.0 7.0 7.0 1.7 Beer-like feel 3.7 4.5 5.7 7.0 3.2 3.2 4.3 5.7 7.0 3.2 Comparative Example 11 Example 12 Example 13 Embodiment 14 Comparative Example 12 Comparative Example 13 Embodiment 15 Comparative Example 15 Temperature of beer flavor stock solution (℃) 2.0 3.0 4.0 5.0 20.0 2.0 5.0 20.0 Carbonated water temperature (℃) 2.0 3.0 4.0 5.0 20.0 2.0 5.0 20.0 Mixing ratio 2.3 2.3 2.3 2.3 2.3 2.0 2.0 2.0 Preference 3.5 4.5 5.3 7.0 1.2 2.3 5.2 1.2 Refreshing taste 6.8 7.0 7.0 7.0 1.7 5.8 6.0 1.0 Beer-like feel 3.2 4.3 5.7 7.0 3.2 3.2 7.0 3.5

[0060] As can be seen from Table 1, the beverages prepared in Examples 1 to 15 were highly rated in terms of preference, refreshing taste, and beer-like feeling. In contrast, Comparative Examples 1 to 15 were not highly rated in terms of preference, refreshing taste, or beer-like feeling. In addition, the beverages of Comparative Examples 1, 3, 5, 7, 9, 11, and 13, which used 2.0°C beer-flavored stock solutions and 2.0°C carbonated water, were evaluated well for refreshing taste, but were poorly evaluated for preference and beer-like taste. This shows that excessively cold stock solutions and carbonated water may adversely affect preference and beer-like taste. Furthermore, Comparative Examples 2, 4, 6, 8, 10, 12, and 15, which used 20.0° C. beer-flavored stock solutions and 20.0° C. carbonated water, were not highly evaluated in terms of preference, refreshing taste, and beer-like feeling.

Claims

1. A method for producing a beer-flavored beverage, characterized in that: The method comprises a mixing step of mixing a beer flavor stock solution at 3.0°C to 15.0°C and an edible aqueous solution at 3.0°C to 15.0°C.

2. The manufacturing method according to claim 1, characterized in that: The following condition (1) is satisfied: Conditional formula (1): 1.5≦weight of edible aqueous solution (g) / weight of beer flavor stock solution (g)≦7.

0.

3. The manufacturing method according to claim 1, characterized in that: The mixing process is carried out in an open container.

4. The manufacturing method according to claim 3, characterized in that: The capacity of the open container is 3 L or less.

5. The manufacturing method according to any one of claims 1 to 4, characterized in that: The edible aqueous solution is an aqueous solution containing carbonic acid.

6. A beer-flavored beverage, characterized in that: It is manufactured by the manufacturing method described in claim 1.

7. A method for providing a beer-flavored beverage, characterized in that: The beer flavor stock solution at 3.0°C to 15.0°C and the edible aqueous solution at 3.0°C to 15.0°C are mixed and provided.

8. A raw material liquid set for producing beer-flavored beverages, characterized in that: The invention comprises a beer flavor stock solution at 3.0°C to 15.0°C and an edible aqueous solution at 3.0°C to 15.0°C.