Beer flavor beverage

Abstract

The present invention is a method for producing a beer-flavor beverage having a mixing step for mixing a beer-flavor stock solution, an edible aqueous solution, and a cooling material, the method being characterized by satisfying the following conditional expression (1): 0.1 < = ratio (X) < = 3.0, where the ratio (X) is the total weight (g) of the cooling material / the total volume (ml) of the beer-flavor stock solution and the edible aqueous solution.

Description

Technical Field

[0001] The invention relates to a method for producing a beer-flavored beverage, a beer-flavored beverage and a method for providing the 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] Under this background, seek a kind of for example can feel the novel beer flavor beverage of refreshing taste and similar beer sense.In addition, seek a kind of for example can feel the novel beer flavor beverage of refreshing taste and similar beer sense for a long time.

[0005] The present invention provides a method for producing a beer-flavored beverage, a method for providing a beer-flavored beverage, and a raw material set for producing a beer-flavored beverage, which comprises a mixing step for adjusting the ratio of the total weight of a cooling material to the total volume of a beer-flavored stock solution and an edible aqueous solution to a predetermined range. Specifically, the present invention provides the following aspects [1] to

[14] . [1] A method for producing a beer-flavored beverage comprising a mixing step of mixing a beer-flavored stock solution, an edible aqueous solution, and a cooling material, wherein the method satisfies the following conditional formula (1): Conditional formula (1): 0.1 ≤ ratio (X) ≤ 3.0, Here, ratio (X) = total weight of cooling material (g) / total volume of beer flavor stock solution and edible aqueous solution (ml). [2] The production method according to [1] is characterized in that the mixing step is composed of a step of mixing the beer flavor stock solution into the cooling material and then mixing the edible aqueous solution. [3] The production method according to [1] or [2] is characterized in that the mixing step is composed of a step of mixing the edible aqueous solution into the cooling material and then mixing the beer flavor stock solution. [4] The manufacturing method according to any one of [1] to [3], characterized in that the following conditional formula (2) is satisfied: Conditional formula (2): 50 ≤ ratio (Y) ≤ 1000, Where, the ratio (Y) is the total surface area of ​​the cooling material (mm 2 ) / total weight of cooling material (g). [5] The manufacturing method according to any one of [1] to [4], characterized in that the following conditional formula (3) is satisfied: Conditional formula (3): 1.5 ≤ ratio (Z) ≤ 7.0, Here, the ratio (Z) is the weight (ml) of the edible aqueous solution / the weight (ml) of the beer flavor stock solution. [6] The production method according to any one of [1] to [5], wherein the mixing step is performed in an open container. [7] The manufacturing method according to [6] is characterized in that the capacity of the open container is 3.0 L or less. [8] The production method according to any one of [1] to [7], wherein the edible aqueous solution is an aqueous solution containing carbonic acid. [9] The production method according to any one of [1] to [8], wherein the coolant is ice.

[10] A beer-flavored beverage, characterized in that it is produced by the production method described in any one of [1] to [9].

[11] A method for providing a beer-flavored beverage by mixing a beer-flavored stock solution, an edible aqueous solution, and a cooling material, characterized in that the following conditional formula (1) is satisfied: Conditional formula (1): 0.1 ≤ ratio (X) ≤ 3.0, Here, the ratio (X) is the total weight of the cooling material (g) / the total volume of the beer flavor stock solution and the edible aqueous solution (ml).

[12] The method according to

[11] is characterized in that the cooling material is ice.

[13] A raw material liquid set for producing a beer-flavored beverage, characterized in that it contains a beer-flavored stock solution, an edible aqueous solution, and a cooling material, and satisfies the following conditional formula (1): Conditional formula (1): 0.1 ≤ ratio (X) ≤ 3.0, Here, the ratio (X) is the total weight of the cooling material (g) / the total volume of the beer flavor stock solution and the edible aqueous solution (ml).

[14] The raw material liquid set for producing beer-flavored beverage according to

[13] is characterized in that the cooling material is ice.

[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. Furthermore, the beer-flavored beverage obtained by the method for producing a beer-flavored beverage according to a preferred embodiment of the present invention can be a beverage that tastes like beer for a long period of time, has a high preference, and has a refreshing taste. DETAILED DESCRIPTION

[0007] 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, an edible aqueous solution, and a cooling material. 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 "malt ratio" refers to a 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. Cooling material In this specification, the so-called "cooling material" is not particularly limited as long as it is an edible solid solidified by water, an edible aqueous solution, a cooled metal block, a cold storage agent sealed with a cold storage agent, etc., and is preferably a solid solid (ice) solidified by water. In the present invention, if a cooling material is used, the rising rate of the liquid temperature of the contained beverage can be suppressed by the function of the cooling material, so that a beer-flavored beverage with a refreshing taste, a beer-like texture, and high preference can be provided. Ice can be produced by a general freezer. The freezer can be a household freezer or an industrial freezer. The shape of ice is not particularly limited, but preferably a spherical shape, an ellipsoidal shape, a rectangular parallelepiped shape, a cubic shape, etc. are used. Alternatively, the ice may be cut ice obtained by cutting ice into a predetermined shape using an ice cutting machine such as an ice shaver. The surface area of ​​the spherical cooling material can be calculated by 4πr 2 (r is the radius of the sphere, π is the circumference of a circle). In addition, the surface area of ​​a rectangular parallelepiped coolant with a length, a width, and a height of a, b, and c can be calculated by 2×(ab+bc+ca).

[0037] 5. Method for producing beer-flavored beverage The manufacture method of the beer flavored beverage of one mode of the present invention has the mixing process of mixing beer flavor stoste, edible aqueous solution and cooling material.In addition, because the mixing process of manufacture method of the present invention also can be implemented in restaurant or family, therefore can provide a kind of beer flavored beverage of on-site making.

[0038] In the method for producing a beer-flavored beverage according to one embodiment of the present invention, the ratio (X) of the total weight (g) of the coolant to the total volume (ml) of the beer-flavored stock solution and the edible aqueous solution satisfies the following conditional formula (1). Conditional formula (1): 0.1 ≤ ratio (X) ≤ 3.0 (Wherein, the ratio (X) is the total weight of the cooling material (g) / (the total volume of the beer flavor stock solution and the edible aqueous solution (ml).)

[0039] When the ratio (X) of conditional formula (1) is large, there is a tendency that preference, refreshing taste, and beer-like feeling are improved. In addition, when the ratio (X) is small, the temperature rise rate of the manufactured beer-flavored beverage becomes faster, and the preference, refreshing taste, and beer-like feeling decrease in a short time. Therefore, the ratio (X) in the manufacturing method of the present invention is 0.1 or more and 3.0 or less. In addition, from the above-mentioned viewpoint, the ratio (X) is preferably 0.12 or more, more preferably 0.14 or more, further preferably 0.16 or more, further preferably 0.18 or more, further preferably 0.20 or more, further preferably 0.22 or more, further preferably 0.24 or more, further preferably 0.26 or more, and may be 0.30 or more, 0.35 or more, 0.40 or more, 0.45 or more, 0.50 or more, 0.55 or more, 0.60 or more, 0.65 or more, 0.70 or more, 0.75 or more, 0.80 or more, 0.90 or more, 1.00 or more, 1.10 or more, 1.20 or more, 1.30 or more, or 1.40 or more. Further, from the above viewpoint, the ratio (X) is preferably 2.95 or less, more preferably 2.90 or less, further preferably 2.85 or less, further preferably 2.80 or less, further preferably 2.75 or less, further preferably 2.70 or less, further preferably 2.65 or less, further preferably 2.60 or less, further preferably 2.55 or less, further preferably 2.50 or less, further preferably 2.45 or less, further preferably 2.40 or less, further preferably 2.35 or less, further preferably 2.30 or less, further preferably 2.25 or less, further preferably 2.20 or less, further preferably 2.15 or less, further preferably 2.10 or less, further preferably 2.05 or less, further preferably 2.00 or less, further preferably 1.95 or less, more preferably 1.90 or less, further preferably 1.85 or less, further preferably 1.80 or less, It is further preferably 1.75 or less, further preferably 1.70 or less, further preferably 1.65 or less, further preferably 1.60 or less, further preferably 1.55 or less, further preferably 1.50 or less, further preferably 1.45 or less, further preferably 1.40 or less, further preferably 1.35 or less, further preferably 1.30 or less, further preferably 1.25 or less, further preferably 1.20 or less, further preferably 1.15 or less, further preferably 1.10 or less, further preferably 1.05 or less, further preferably 1.00 or less, preferably 0.95 or less, further preferably 0.90 or less, particularly preferably 0.85 or less, and may be 0.80 or less, 0.75 or less, 0.70 or less, 0.65 or less, 0.60 or less, 0.55 or less, 0.50 or less, 0.45 or less, 0.40 or less, 0.35 or less, or 0.30 or less.

[0040] In the method for producing a beer-flavored beverage according to one embodiment of the present invention, the total surface area (mm 2 ) relative to the total weight (g) of the coolant, preferably satisfies the following conditional formula (2). Conditional formula (2): 50 ≤ ratio (Y) ≤ 1000 (Wherein, the ratio (Y) is the total surface area of ​​the cooling material (mm 2 ) / total weight of cooling material (g).

[0041] When the ratio (Y) of conditional formula (2) is large, the surface area of ​​the cooling material is large, so it is easy to maintain the beer-flavored beverage at a low temperature. If the cooling material uses an edible solid solidified by water or an edible aqueous solution, it will melt easily, and there is a tendency that the preference, refreshing taste, and beer-like feeling are easily reduced in a short time. In addition, when the ratio (Y) is small, since the surface area of ​​the cooling material is small, even if the cooling material uses an edible solid solid solidified by water or an edible aqueous solution, it is not easy to melt, and there is a tendency that the preference, refreshing taste, and beer-like feeling are easily maintained for a long time. Therefore, the ratio (Y) in the manufacturing method of one embodiment of the present invention is preferably 50 or more, more preferably 75 or more, further preferably 100 or more, further preferably 125 or more, further preferably 150 or more, further preferably 175 or more, further preferably 200 or more, particularly preferably 225 or more, and is preferably 1000 or less, more preferably 900 or less, further preferably 800 or less, further preferably 700 or less, further preferably 600 or less, further preferably 550 or less, further preferably 500 or less, further preferably 450 or less, further preferably 400 or less, further preferably 350 or less, and particularly preferably 300 or less.

[0042] In the method for producing a beer-flavored beverage according to one embodiment of the present invention, the ratio (Z) (mixing ratio) of the weight (g) of the edible aqueous solution to the weight (g) of the beer-flavored stock solution preferably satisfies the following conditional formula (3). Conditional formula (3): 1.5 ≤ ratio (Z) ≤ 7.0 (The ratio (Z) is the weight (g) of the edible aqueous solution / the weight (g) of the beer flavor stock solution.)

[0043] If the ratio (Z) of conditional expression (3) is reduced, 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 taste. Therefore, the ratio (Z) is preferably less than 7.0, more preferably 6.5 or less, more preferably 6.0 or less, and may 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 ratio (Z) is increased, the concentration of the components contained in the beer flavor stock solution is reduced, the preference is improved, and the refreshing taste is easily felt. Therefore, the ratio (Z) is preferably 1.5 or more, more preferably 1.7 or more, and more preferably 2.0 or more. It may 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. In addition, it may be 10.0 or less, 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.5 or less, 6.0 or less, 5.5 or less, 5.0 or less, or 4.5 or less.

[0044] The mixing step in the method for producing a beer-flavored beverage is not particularly limited. If the mixing process is a process of mixing the beer flavor stock solution in the cooling material and then mixing the edible aqueous solution, the beer flavor stock solution can be cooled more easily, so it is more preferred. When mixing the beer flavor stock solution in the cooling material, it can be a form of adding the cooling material to the container and then dropping into the beer flavor stock solution, or it can be a form of adding the beer flavor stock solution to the container and then dropping into the cooling material. In addition, if the mixing process is a process of mixing the beer flavor stock solution in the cooling material and then mixing the edible aqueous solution, the beer flavor stock solution can be cooled more easily, so it is preferred. When mixing the edible aqueous solution in the cooling material, it can be a form of adding the cooling material to the container and then dropping into the edible aqueous solution, or it can be a form of adding the edible aqueous solution to the container and then dropping into the cooling material.

[0045] The temperature of the beer-flavored stock solution and the edible aqueous solution is not particularly limited. From the perspective of producing a beer-flavored beverage that further improves preference and beer-like feeling, it is preferably 2.4°C or above, more preferably 2.6°C or above, further preferably 2.8°C or above, and particularly preferably 3.0°C or above. It can also be 3.2°C or above, 3.4°C or above, 3.6°C or above, 3.8°C or above, 4.0°C or above, 4.2°C or above, 4.4°C or above, 4.6°C or above, 4.8°C or above, 5.0°C or above, 5.2°C or above, 5.4°C or above, 5.6°C or above, 5.8°C or above, 6.0°C or above, 6.5°C or above, 7.0°C or above, 7.5°C or above, or 8.0°C or above. In addition, if the temperature of the beer-flavored stock solution and the edible aqueous solution exceeds 15.0°C, the preference of the obtained beer-flavored beverage decreases, and it becomes difficult to feel a refreshing taste or a beer-like feeling. Therefore, the temperature of the beer-flavored stock solution is 15.0°C or less, and from the perspective of producing a beer-flavored beverage with a more balanced improvement in preference, a refreshing taste, and a beer-like feeling, it is 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, and 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.

[0046] 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.

[0047] 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.

[0048] 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.

[0049] 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.

[0050] Since the manufacturing method of the present invention has a mixing step of mixing beer flavor concentrate, edible aqueous solution and cooling material, compared with the manufacturing method without using cooling material, the beer-like taste can be felt for a longer time and the deterioration of taste caused by temperature increase can be suppressed.

[0051] 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 beer-flavored stock solution, edible aqueous solution, cooling material, conditional expressions (1) to (3), temperature, container, etc. 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.

[0052] 6. Raw materials for beer-flavored 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, an edible aqueous solution, and a cooling material. The raw material set for producing a beer-flavored beverage may further comprise a container and the like. The beer flavor concentrate, edible aqueous solution, coolant, conditional expressions (1) to (3), temperature, container, etc. in the raw material set for producing a beer flavor beverage according to one embodiment of the present invention are the same as those in the method for producing a beer flavor beverage. Example

[0053] Hereinafter, the present invention will be described in further detail by way of examples, but the present invention is not limited to these examples.

[0054] [Examples 1 to 16, Comparative Examples 1 to 4] <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.

[0055] 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.

[0056] <Ice Making> Using a household freezer (internal temperature -15°C), rectangular ice cubes (21.5 g / piece) with a length of 28 mm, a width of 28 mm, and a height of 32 mm were prepared. The surface area of ​​each ice cube was 5152 mm. 2 .

[0057] <Preparation of beer-flavored beverages> A beer-flavored beverage was prepared by mixing 20 ml of the obtained beer-flavored stock solution, 60 ml of carbonated water (carbon dioxide concentration: 0.83 (w / w)%) as an edible aqueous solution, and ice. The beer-flavored stock solution and carbonated water were cooled to 5° C. before use. A 0.480 L glass open container was used. Table 1 shows the amount of ice, the order of putting ice into the container, the ratio (X) of conditional expression (1), the ratio (Y) of conditional expression (2), and the ratio (Z) of conditional expression (3).

[0058] <Sensory Evaluation> The evaluation of the obtained beer-flavored beverages was performed by the same six panelists who tasted each beverage in the following manner.

[0059] 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" respectively, in an attempt 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 between the panelists for the same beverage.

[0060] [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

[0061] [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

[0062] [Beer-like feeling] "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

[0063] 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.

[0064] [Table 1]

[0065] As can be seen from Table 1, when the ratio (X) calculated by conditional expression (1) is within the specified range, a highly rated beer can be produced. In addition, when the beer stock solution is mixed with ice and then carbonated water is added, a highly rated beer can be obtained.

[0066] [Example 17] Furthermore, in order to verify the change in the flavor of beer after beer production, the flavor of beer was evaluated immediately after production and 10 minutes later. Specifically, beer flavor stock solution and ice were prepared in the same manner as in Examples 1 to 16, and 20 ml of the beer flavor stock solution was mixed with 60 ml of carbonated water (carbonic acid concentration: 4.5 GV) as an edible aqueous solution and ice to prepare a beer flavor beverage. The beer flavor stock solution and carbonated water were cooled to 5° C. before use. In addition, a 0.480 L glass open container was used as the container. The amount of ice used and the order of introduction are shown in Table 2. In addition, sensory evaluation was performed twice on each beverage, immediately after production and after the beverage was left standing at room temperature for 10 minutes. The sensory evaluation method was the same as that of Examples 1 to 16.

[0067] [Table 2] (n / a: No data)

[0068] As can be seen from Table 2, the beer produced without using ice (Comparative Example 5) has excellent flavor immediately after production, but the flavor rapidly decreases after a certain period of time. In contrast, it is also confirmed that the preference and beer-like feeling of the beer produced using ice (Example 17) are not easily reduced even after a certain period of time after production.

Claims

1. A method for producing a beer-flavored beverage comprising a mixing step of mixing a beer-flavored stock solution, an edible aqueous solution, and a cooling material, wherein: The following condition (1) is satisfied: Conditional formula (1): 0.1 ≤ ratio (X) ≤ 3.0, Here, ratio (X) = total weight of cooling material (g) / total volume of beer flavor stock solution and edible aqueous solution (ml).

2. The manufacturing method according to claim 1, characterized in that: The mixing step is composed of a step of mixing the beer flavor stock solution into the cooling material and then mixing the edible aqueous solution.

3. The manufacturing method according to claim 1, characterized in that: The mixing step is composed of a step of mixing the edible aqueous solution into the cooling material and then mixing the beer flavor stock solution.

4. The manufacturing method according to claim 1, characterized in that: The following condition (3) is satisfied: Conditional formula (3): 1.5 ≤ ratio (Z) ≤ 7.0, Here, the ratio (Z) is the weight (ml) of the edible aqueous solution / the weight (ml) of the beer flavor stock solution.

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

6. The manufacturing method according to claim 5, characterized in that: The capacity of the open container is 3.0 L or less.

7. The manufacturing method according to claim 1, characterized in that: The edible aqueous solution is an aqueous solution containing carbonic acid.

8. The manufacturing method according to claim 1, characterized in that: The cooling material is ice.

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

10. A method for providing a beer-flavored beverage by mixing a beer-flavored stock solution, an edible aqueous solution, and a cooling material, characterized in that: The following condition (1) is satisfied: Conditional formula (1): 0.1 ≤ ratio (X) ≤ 3.0, Here, the ratio (X) is the total weight of the cooling material (g) / the total volume of the beer flavor stock solution and the edible aqueous solution (ml).

11. The providing method according to claim 10, characterized in that: The cooling material is ice.

12. A raw material liquid set for producing beer-flavored beverages, characterized in that: Contains beer flavor concentrate, edible aqueous solution and cooling material, and satisfies the following conditional formula (1): Conditional formula (1): 0.1 ≤ ratio (X) ≤ 3.0, Here, the ratio (X) is the total weight of the cooling material (g) / the total volume of the beer flavor stock solution and the edible aqueous solution (ml).

13. The raw material liquid set for producing beer-flavored beverage according to claim 12, characterized in that: The cooling material is ice.

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