Beer flavor stock solution

Abstract

The present invention relates to a beer-flavor stock solution having little cereal flavor. The present invention pertains to a beer-flavor stock solution characterized in that the ratio [(B) / (A)] of the original wort concentration (unit: mass%) (B) to the alcohol content (unit: (v / v)%) (A) is 2.50 or less.

Description

Technical Field

[0001] The invention relates to a beer flavor stock solution. Background Art

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

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

[0004] As malt matrix stock solution, beer flavor stock solution based on dilution is generally designed to have a higher alcohol content or original wort concentration than common beer flavor beverages. However, when such a balance is broken, the uncomfortable grain taste from malt tends to become stronger. Therefore, a beer flavor stock solution with reduced such uncomfortable grain taste is sought. In addition, a beer flavor stock solution is also sought to produce a beer flavor beverage with good drinking feeling, freshness, refreshing taste and stimulation even when diluted.

[0005] The present invention provides a beer flavor stock solution which is prepared by adjusting the ratio of original wort concentration to alcohol content within a predetermined range and diluting the solution for drinking. That is, the present invention includes the following aspects of the invention. [1] A beer flavor concentrate, characterized in that the ratio of the original wort concentration (unit: mass %) (B) to the alcohol content (unit: (v / v) %) (A), i.e. (B) / (A), is less than 2.50. [2] The beer-flavored stock solution according to [1], wherein the original wort concentration is 15.0 to 50.0% by mass. [3] The beer-flavored concentrate according to [1] or [2], wherein the alcohol content is 8.00 (v / v)% or more. [4] The beer-flavored stock solution according to any one of [1] to [3], wherein the alcohol content is 50.00 (v / v)% or less. [5] The beer-flavored stock solution according to any one of [1] to [4], wherein the malt ratio is 30% by mass or more. [6] The beer-flavored stock solution according to any one of [1] to [5], wherein the total nitrogen content is 45 mg / 100 mL or more. [7] The beer-flavored stock solution according to any one of [1] to [6], wherein the total polyphenol content is 500 ppm by mass or less. [8] The beer-flavored stock solution according to any one of [1] to [7], wherein the content of free amino nitrogen is 40 mg / 100 mL or less. [9] The beer-flavored stock solution according to any one of [1] to [8], wherein the phosphoric acid content is 350 mg / L or more.

[10] The beer flavor stock solution according to any one of [1] to [9], characterized in that it is a stock solution for 2 to 10 times dilution.

[11] The beer-flavored stock solution according to any one of [1] to

[10] , characterized in that it is a fermented stock solution.

[12] The beer-flavored concentrate according to any one of [1] to

[11] , characterized in that it does not contain liquor.

[13] The beer flavor stock solution according to any one of [1] to

[12] , wherein the invertase activity value is 55 units or less.

[14] The beer-flavored stock solution according to any one of [1] to

[12] , wherein the invertase activity value is greater than 55 units.

[15] A beer-flavored beverage comprising the beer-flavored concentrate according to any one of [1] to

[14] and an edible aqueous solution.

[16] A beer-flavored beverage, characterized in that it is produced by mixing an edible aqueous solution with the beer-flavored stock solution described in any one of [1] to

[14] .

[17] A production method, which is the method for producing the beer-flavored stock solution according to any one of [1] to

[14] , characterized by comprising a step of adding an enzyme.

[18] The production method according to

[17] is characterized in that it further comprises a step of heating the beer flavor concentrate.

[0006] According to a preferred embodiment of the present invention, a beer flavor stock solution with reduced unpleasant grain taste is provided. In addition, according to a preferred embodiment of the present invention, a beer flavor stock solution is provided, which is a beer flavor beverage prepared by diluting the beer flavor stock solution and has good drinking feel, freshness, refreshing taste and stimulation. 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 described 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, as a numerical range, when it is described as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less", 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 (60 or more) and 100 or less (100 or less)". Furthermore, in the provisions of the upper limit value and the lower limit value described in the present specification, the numerical range from the lower limit value to the upper limit value can be defined by appropriately selecting and arbitrarily combining the options. Furthermore, as preferred embodiments described in this specification, various requirements described can be combined in various ways.

[0008] 1.Beer flavor concentrate In this specification, the so-called "beer flavor stock solution" is an edible solution for making beer flavor beverages by mixing the stock solution with an edible aqueous solution, and is not intended to be a solution that can be drunk directly. The beer flavor stock solution is not particularly limited as long as it is a liquid that can make beer flavor beverages by mixing with an edible aqueous solution. The beer flavor stock solution of one embodiment of the present invention is diluted by mixing with an edible aqueous solution, so that the alcohol content, original wort concentration, aroma component (ester or higher alcohol, etc.) content, chromaticity, bitterness value, etc. tend to be higher than those of general beer flavor beverages, and can also be the same as those of general beer flavor beverages.

[0009] In this specification, the so-called "beer flavored beverage" refers to an alcoholic carbonated beverage with a beer-like flavor. That is, the beer flavored beverage of this specification also includes any carbonated beverage with beer flavor unless otherwise specified. The beer flavored beverage of one embodiment of the present invention can include a beverage comprising a beer flavored stock solution of one embodiment of the present invention and an edible aqueous solution. In addition, the beer flavored beverage of one embodiment of the present invention can include a beer flavored beverage made by mixing an edible aqueous solution into a beer flavored stock solution of one embodiment of the present invention. In this specification, the so-called "edible aqueous solution" is a solution obtained by dissolving one or more edible ingredients in water. The edible ingredients are not particularly limited, and may be solids such as ice and dry ice, liquids such as vegetable oils, alcoholic drinks, and fruit juices, or gases such as carbon dioxide and nitrogen. 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, ramune, cola, carbonated water, carbonated shochu, hard soda, Highball, non-alcoholic beer-flavored beverages, cider, champagne, and the like, and non-foaming aqueous solutions such as soft drinks, tea, black tea, coffee, sake, shochu, wine, fruit wine, gin, vodka, whiskey, rum, brandy, tequila, and flavoring agent-containing syrups (including concentrates). Preferably, the foaming aqueous solution is used, more preferably, the aqueous solution containing carbonic acid is used, further preferably, the carbonated beverage is used, and particularly preferably, the carbonated water is used. 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 target beverage in a 20°C water tank for more than 30 minutes while occasionally vibrating the container, adjusting the beverage to 20°C, and then using a gas volume measurement device (e.g., GVA-500 (manufactured by Kyoto Electronics Co., Ltd.)).

[0010] The beer flavor stock solution includes not only malt fermentation stock solution obtained by fermenting malt, hops and water using yeast, but also stock solution to which beer flavors containing esters, higher alcohols or lactones are added. 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. In addition, the raw materials of the beer flavor stock solution are not limited to the above substances, and as described later, for example, sugars or corn grits may be used as raw materials.

[0011] Examples of beer flavors include isoamyl acetate, ethyl acetate, n-propanol (such as 1-propanol), isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, citronellol, 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-undecalactone, 2-Methylbutyrate, Ethyl n-butyrate, Geraniol, Limonene, Maltol, Ethyl maltol, Phenylacetic acid, Furanone, Furanaldehyde, 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, Ethyl 3-phenylpropionate , 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfoxide, 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-myricetin, bran Alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isopentanol, 5-hydroxymethylfuranaldehyde, phenylacetaldehyde, 1-benzene-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 that has been subjected to a fermentation step using yeast, or may be a non-fermented beer flavor stock solution that has not been subjected to a fermentation step. The fermented beer flavor stock solution may be a light beer (Ale) beer flavor stock solution brewed through a fermentation process using top fermentation yeast (saccharomyces, etc.), a lager beer flavor stock solution or a pilsner beer flavor stock solution brewed through a fermentation process using bottom fermentation yeast (saccharomyces, etc.), or a stock solution obtained by mixing beer flavor stock solutions. In addition, the so-called "fermentation" in this specification may be alcoholic fermentation that produces alcohol, or non-alcoholic fermentation that does not produce alcohol. In addition, the beer flavor stock solution of one embodiment of the present invention may be a malt-based beer flavor stock solution using malt (e.g., barley malt, wheat malt, etc.) as a raw material, or a malt-free beer flavor stock solution not using malt. As the malt-based beer flavor stock solution, for example, barley malt-based beer flavor stock solution can be cited.

[0013] The beer flavor stock solution of one embodiment of the present invention is a stock solution in which the ratio of the original wort concentration to the alcohol content is adjusted to a predetermined range. The present inventors have found that by adjusting the ratio to a predetermined range, the unpleasant grain taste derived from grain raw materials such as malt can be reduced. That is, the ratio [(B) / (A)] of the original wort concentration (unit: mass %) (B) to the alcohol content (unit: (v / v) %) (A) of the beer-flavored stock solution of one embodiment of the present invention is 2.50 or less. From the above viewpoint, it is preferably 2.48 or less and 2.46 or less, more preferably 2.44 or less and 2.42 or less, further preferably 2.40 or less and 2.38 or less, further preferably 2.36 or less and 2.34 or less, particularly preferably 2.32 or less and 2.30 or less. In addition, it can also be 2.28 or less, 2.26 or less, 2.24 or less, 2.22 or less, 2.20 or less, 2.18 or less, 2.16 or less, 2.14 or less, 2.12 or less, 2.10 or less, 2.08 or less, 2.06 or less, 2.04 or less, 2.02 or less, 2.00 or less, 1.98 or less, 1.96 or less, 1.94 or less, 1.92 or less, 1.90 or less, 1.88 or less, 1.86 or less, 1.84 or less, 1.82 or less, 1.80 or less, 1.78 or less, 1.76 or less, 1.74 or less, 1.72 or less, 1.70 or less, 1.68 or less, 1.66 or less, 1.64 or less, 1.62 or less, 1.60 or less, 1.58 or less, 1.56 or less, 1.54 or less, 1.52 or less, or 1.50 or less. In addition, the ratio [(B) / (A)] of the original wort concentration (unit: mass %) (B) to the alcohol content (unit: (v / v) %) (A) of the beer-flavored stock solution can also be set to 1.20 or more, 1.25 or more, 1.30 or more, 1.35 or more, 1.40 or more, 1.45 or more, or 1.50 or more, from the perspective of preparing a stock solution for producing a beer-flavored beverage having a good taste, such as beer.

[0014] The alcohol content (ethanol content (v / v)%) of the beer flavor stock solution of one embodiment of the present invention may be 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, 3.0 (v / v)% or more, 3.5 (v / v)% or more, 4.0 (v / v)% or more, 4.5 (v / v)% or more The content of the alcohol in the mixture is preferably 5.0 (v / v)% or more, 5.5 (v / v)% or more, 6.0 (v / v)% or more, 6.5 (v / v)% or more, or 7.0 (v / v)% or more, but from the viewpoint of drinking feeling, it is preferably 8.0 (v / v)% or more, more preferably 8.5 (v / v)% or more, more preferably 9.0 (v / v)% or more, more preferably 9.5 (v / v)% or more, more preferably 10.0 (v / v)% or more, more preferably 10.5 (v / v)% or more. / v)% or more, more preferably 11.0 (v / v)% or more, further preferably 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, 14.5 (v / v)% or more, 15.0 (v / v)% or more, 15.5 (v / v)% or more, 16.0 (v / v)% or more, 16.5 (v / v)% or more. v / v)% or more, 17.0 (v / v)% or more, 17.5 (v / v)% or more, 18.0 (v / v)% or more, 18.5 (v / v)% or more, 19.0 (v / v)% or more, 19.5 (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 can 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)% or less, 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, 18.0 (v / v)% or less, 19.5 (v / v)% or less, 18.0 (v / v)% or less, 18.5 (v / v)% or less, 18.0 (v / v)% or less, 17.5 (v / v)% or less, 1 7.0 (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.

[0015] In addition, a beer-flavored beverage according to one embodiment of the present invention may be a non-alcoholic beer-flavored beverage having an alcohol content of less than 1 (v / v)%, and the alcohol content of the beer-flavored concentrate used to produce the non-alcoholic beer-flavored beverage is preferably less than 1.0 (v / v)%, less than 0.9 (v / v)%, less than 0.8 (v / v)%, less than 0.7 (v / v)%, less than 0.6 (v / v)%, less than 0.5 (v / v)%, less than 0.4 (v / v)%, less than 0.3 (v / v)%, less than 0.2 (v / v)%, less than 0.1 (v / v)% or less than 0.1 (v / v)%.

[0016] In addition, in this specification, the alcohol content is expressed as a percentage ((v / v)%) of the volume / volume standard. In addition, the alcohol content of the beverage can also be measured by any known method, for example, it can be measured by the vibration density meter method recorded in the National Tax Agency's analysis method (instruction) "3 Sake 3-4 Alcohol composition". Furthermore, the alcohol content can be adjusted by adding dilution water or carbonated water and appropriately setting the amount of addition when adding, 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 start of adding malt to before adding yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (at the time of charging, at the time of fermentation, at the time of completion of fermentation, before the stock solution filtration, after the stock solution 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 type, the amount of yeast added, the number of yeast proliferation, the timing of yeast removal, the fermentation temperature, the fermentation time, the pressure setting, the carbon dioxide concentration, the amount of enzyme added, the type of enzyme, the timing of enzyme addition, etc.), the addition of spirits or brewing alcohol, etc.

[0017] The beer-flavored stock solution of one embodiment of the present invention may or may not contain grain-derived liquor (distilled liquor) as an alcohol component in order to adjust the alcohol content to the above range. The beer-flavored stock solution of one embodiment of the present invention is preferably a stock solution that does not contain liquor from the viewpoint of making a stock solution for manufacturing a beer-flavored beverage having a good taste, such as beer. In addition, in this specification, the so-called spirits refer to alcoholic beverages obtained by using grains such as wheat, rice, buckwheat, corn, taro, and sugarcane as raw materials, saccharifying with malt or an enzyme as needed, fermenting with yeast, and further distilling. The grains used as raw materials for spirits are preferably plants belonging to the grass family, and wheat is more preferably.

[0018] The original wort (O-Ex) concentration of the beer-flavored stock solution of one embodiment of the present invention is preferably 15.0% by mass or more, 15.5% by mass or more, more preferably 16.0% by mass or more, 16.5% by mass or more, further preferably 17.0% by mass or more, 17.5% by mass or more, further preferably 18.0% by mass or more, 18.5% by mass or more, particularly preferably 19.0% by mass or more, 19.5% by mass or more, and may also be 20.0% by mass or more, 21.0% by mass or more, 22.0% by mass or more, 22.5% by mass or more, 23.0% by mass or more, 23.5% by mass or more, 24.0% by mass or more, 24.5% by mass or more, 25.0% by mass or more, 25.5% by mass or more, 26.0% by mass or more, 26.5% by mass or more, or 27.0% by mass or more. Furthermore, from the viewpoint of producing a beer-flavored stock solution with less unpleasant grain taste derived from malt, the original wort (O-Ex) concentration of the beer-flavored stock solution is preferably 50.0% by mass or less, 49.0% by mass or less, or 48.0% by mass or less, more preferably 47.0% by mass or less, 46.0% by mass or less, or 45.0% by mass or less, further preferably 44.0% by mass or less, 43.0% by mass or less, or 42.0% by mass or less, still more preferably 41.0% by mass or less, or 40.0% by mass or less, particularly preferably 39.0% by mass or less, and may also be 38.0% by mass or less, 37.0% by mass or less, 36.0% by mass or less, 35.0% by mass or less, 34.0% by mass or less, 33.0% by mass or less, 32.0% by mass or less, 31.0% by mass or less, or 30.0% by mass or less.

[0019] The concentration of the original wort can be adjusted by adding dilution water or carbonated water and appropriately setting the amount of addition, the type of raw materials (wheat, malt, corn grits, sugar solution, etc.), the amount of raw materials, the time of wort filtration, the pH of wort filtration, the boiling time, the boiling temperature, the amount of liquor added, the amount of brewing alcohol added, etc. The original wort of the beer flavor stock solution involved in the present invention can be measured, for example, according to the method described in the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer Brewers Association (Analysis Committee) and supplemented and revised in 2013).

[0020] The concentration of the true extract (true extract) in the beer flavor stock solution of one embodiment of the present invention is preferably 3.0% by mass or more from the viewpoint of preparing a stock solution for obtaining a beer flavor beverage with a drinking feel. The so-called true extract, particularly dissolved and present in a fermented beverage, refers to the solid matter itself (soluble evaporation residue) or its content (mass %) that remains after the beverage (when there are insoluble substances such as yeast or protein coagulants, they are filtered out first) is heated stably to evaporate all water, alcohol, carbon dioxide, and other volatile components, and dried and solidified without evaporation. From the above viewpoints, the true extract concentration of the beer-flavored stock solution of one embodiment of the present invention is preferably 3.0 mass % or more, more preferably 3.5 mass % or more, further preferably 4.0 mass % or more, and particularly preferably 4.5 mass % or more. In addition, it can be 5.0 mass % or more, 5.5 mass % or more, 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, 9.5 mass % or more, or 10.0 mass % or more. On the other hand, the true extract concentration of the beer-flavored stock solution of one embodiment of the present invention is preferably 10.0 mass % or less, more preferably 9.5 mass % or less, further preferably 9.0 mass % or less, further preferably 8.5 mass % or less, particularly preferably 8.0 mass % or less, and may also be 7.5 mass % or less, 7.0 mass % or less, 6.5 mass % or less, 6.0 mass % or less, 5.5 mass % or less, or 5.0 mass % or less, from the viewpoint of preparing a stock solution for producing a beer-flavored beverage with a light taste.

[0021] The actual extract concentration can be adjusted by adding dilution water or carbonated water and appropriately setting the amount of addition, the type of raw materials (wheat, malt, corn grits, corn protein, collagen peptide, sugar solution, etc.), the amount of raw materials, the time of wort filtration, the pH of wort filtration, the boiling time, the boiling temperature, the amount of liquor added, the amount of brewing alcohol added, etc. The true extract concentration of the beer flavor stock solution involved in the present invention can be measured, for example, according to the method described in the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewers Association (Analysis Committee) and supplemented and revised in 2013).

[0022] The total nitrogen content of the beer-flavored stock solution of one embodiment of the present invention is preferably 45 mg / 100 mL or more, more preferably 50 mg / 100 mL or more, further preferably 55 mg / 100 mL or more, further preferably 60 mg / 100 mL or more, and particularly preferably 65 mg / 100 mL or more, from the viewpoint of further improving the drinking feel of a beer-flavored beverage obtained by diluting the stock solution. In addition, the total nitrogen content may be 70 mg / 100 mL or more, 75 mg / 100 mL or more, 80 mg / 100 mL or more, 85 mg / 100 mL or more, 90 mg / 100 mL or more, 95 mg / 100 mL or more, 100 mg / 100 mL or more, 105 mg / 100 mL or more, 110 mg / 100 mL or more, 115 mg / 100 mL or more, 120 mg / 100 mL or more, 125 mg / 100 mL or more, or 130 mg / 100 mL or more. By setting it as the said range, even when the dilution ratio of a beer-flavor stock solution is 2-10 times, for example, a beer-flavor beverage with a good drinking feeling can be manufactured. On the other hand, from the viewpoint of preparing a stock solution for producing a beer-flavored beverage that does not impart a feeling of fullness, the total nitrogen content of the beer-flavored stock solution of one embodiment of the present invention is preferably set to 300 mg / 100 mL or less, 290 mg / 100 mL or less, 280 mg / 100 mL or less, 270 mg / 100 mL or less, 260 mg / 100 mL or less, or 250 mg / 100 mL or less.

[0023] The so-called "total nitrogen content" in the present invention is the total amount of all nitrogen compounds such as proteins and amino acids. The total nitrogen content can be controlled by adjusting the amount of raw materials containing proteins or amino acids. Specifically, the total nitrogen content can be increased by increasing the amount of malt with a high nitrogen content. As raw materials with a high nitrogen content, for example, malt, soybeans, yeast extract, peas, ungerminated grains, etc. can be listed. In addition, as ungerminated grains, for example, ungerminated barley, wheat, rye, wild oats, oats, coix, soybeans, peas, etc. can be listed. In addition, corn (corn protein, etc.), rice, raw milk or skimmed milk powder, milk raw materials such as whey, collagen peptides, yeast extracts, etc. can also be listed. In addition, the total nitrogen content can be adjusted by appropriately setting the type of enzyme, the amount of enzyme (including protease, etc.), the timing of enzyme addition, 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), the time of wort filtration, the set temperature and holding time of each temperature zone when preparing wort, the boiling time and pH in the boiling process, in addition to the amount or type of raw materials used, the amount of total nitrogen content can be adjusted by appropriately setting the type of enzyme, the amount of enzyme (including protease, etc.), the timing of enzyme addition, the proteolysis time in the charging tank, the pH in the charging process (the wort production process from the addition of malt to the addition of yeast), the time of wort filtration, the set temperature and holding time of each temperature zone when preparing wort, the boiling time and pH in the boiling process, The wort concentration before fermentation, the wort concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast addition amount, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, conditions for stock solution filtration (flow rate, temperature, etc.), the form of stock solution filtration (diatomaceous earth, membrane, sheet, cartridge, filter, etc.), stabilizer added during stock solution filtration (silicone gel, PVPP (polyvinyl polypyrrolidone), bentonite, tannin, clay, acid clay, etc.), etc. The total nitrogen content of the beer flavor stock solution involved in the present invention can be measured, for example, according to the method described in the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer Brewers Association (Analysis Committee) and supplemented and revised in 2013).

[0024] The total polyphenol content of the beer-flavored stock solution of one embodiment of the present invention is preferably 500 mass ppm or less, more preferably 490 mass ppm or less, further preferably 480 mass ppm or less, further preferably 470 mass ppm or less, further preferably 460 mass ppm or less, further preferably 450 mass ppm or less, and particularly preferably 440 mass ppm or less, and may also be 430 mass ppm or less, 420 mass ppm or less, 410 mass ppm or less, 400 mass ppm or less, 380 mass ppm or less, 360 mass ppm or less, 340 mass ppm or less, 320 mass ppm or less, 300 mass ppm or less, 280 mass ppm or less, 260 mass ppm or less, 240 mass ppm or less, 220 mass ppm or less, 200 mass ppm or less, 180 mass ppm or less, 160 mass ppm or less, or 140 mass ppm or less. By setting it as the said range, even when the dilution ratio of a beer-flavor stock solution is 2 to 10 times, for example, a beer-flavor beverage with good refreshingness can be produced. On the other hand, from the perspective of preparing a stock solution for producing a beer-flavored beverage with a more enhanced taste, the total polyphenol content of the beer-flavored stock solution of one embodiment of the present invention is preferably set to 10 mass ppm or more, 20 mass ppm or more, 30 mass ppm or more, 40 mass ppm or more, 50 mass ppm or more, 60 mass ppm or more, 70 mass ppm or more, 80 mass ppm or more, 90 mass ppm or more, 100 mass ppm or more, more than 100 mass ppm, 110 mass ppm or more, 120 mass ppm or more, 130 mass ppm or more, 140 mass ppm or more, or 150 mass ppm or more.

[0025] Polyphenols are compounds in which two or more hydrogen atoms of aromatic hydrocarbons are replaced by hydroxyl groups. Examples of polyphenols include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins. The "total amount of polyphenols" in the present invention refers to the total amount of these polyphenols contained in the beer-flavor stock solution. The total polyphenol content of the beer flavor stock solution of one embodiment of the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer Brewers Association (Analysis Committee), supplemented and revised in 2013).

[0026] The content of free amino nitrogen in the beer flavor stock solution of one embodiment of the present invention is preferably 40 mg / 100 mL or less, more preferably 38 mg / 100 mL or less, further preferably 36 mg / 100 mL or less, further preferably 34 mg / 100 mL or less, and particularly preferably 32 mg / 100 mL or less, and may also be 30 mg / 100 mL or less, 28 mg / 100 mL or less, 26 mg / 100 mL or less, 24 mg / 100 mL or less, 22 mg / 100 mL or less, 20 mg / 100 mL or less, 18 mg / 100 mL or less, 16 mg / 100 mL or less, 14 mg / 100 mL or less, 12 mg / 100 mL or less, or 10 mg / 100 mL or less. By setting the content within the above range, a beer flavor beverage having a good refreshing taste can be produced even when the dilution ratio of the beer flavor stock solution is, for example, 2 to 10 times. On the other hand, from the perspective of making a raw liquid for producing a beer-flavored beverage with improved taste, it can also be set to 1 mg / 100 mL or more, 2 mg / 100 mL or more, 3 mg / 100 mL or more, 4 mg / 100 mL or more, 5 mg / 100 mL or more, 6 mg / 100 mL or more, 7 mg / 100 mL or more, 8 mg / 100 mL or more, 9 mg / 100 mL or more, or 10 mg / 100 mL or more.

[0027] Free amino nitrogen (FAN) is the total amount of free α-amino nitrogen and is used as a numerical indicator of amino acids contained in raw materials such as wheat, malt, yeast extract, collagen, and soybeans. The content of free amino nitrogen can be measured, for example, by the method described in 8.18 Free Amino Nitrogen in the revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Brewing Association (Analysis Committee) and supplemented and revised in 2013).

[0028] The total polyphenol content and free amino nitrogen content can be adjusted by adding dilution water or carbonated water and appropriately setting the amount of addition when adding, 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 polyphenol polymerization conditions in the charging tank (temperature, stirring speed, etc.), the pH in the charging tank, the pH in the charging process (wort production process from the start of adding malt to before adding yeast), the time of wort filtration, and the set temperature of each temperature zone when preparing wort (including saccharification). The method is implemented by adjusting the holding time, 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, yeast addition amount, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, the form of raw liquid filtration (diatomaceous earth, membrane, sheet, cartridge, filter, etc.), activated carbon, stabilizer added during raw liquid filtration (silicone gel, PVPP (polyvinyl polypyrrolidone), bentonite, tannin, etc.), etc. In addition, the total polyphenol content and free amino nitrogen content of the beer-flavored stock solution of the present invention can be controlled by adjusting the usage of raw materials with high polyphenol or amino acid content such as malt and malt husk (husk). Specifically, the total polyphenol content and free amino nitrogen content can be reduced by reducing the usage of raw materials such as malt with high polyphenol and amino acid content.

[0029] The beer-flavored stock solution of one embodiment of the present invention preferably has a phosphoric acid content of 350 mg / L or more, more preferably 370 mg / L or more, further preferably 390 mg / L or more, further preferably 400 mg / L or more, further preferably 420 mg / L or more, and particularly preferably 440 mg / L or more, from the viewpoint of further improving the stimulation of a beer-flavored beverage obtained by diluting the stock solution. In addition, it can also be set to 460 mg / L or more, 480 mg / L or more, 500 mg / L or more, 520 mg / L or more, 540 mg / L or more, 560 mg / L or more, 580 mg / L or more, 600 mg / L or more, 620 mg / L or more, 640 mg / L or more, 660 mg / L or more, 680mg / L or more, 700mg / L or more, 720mg / L or more, 740mg / L or more, 760mg / L or more, 780mg / L or more, 800mg / L or more, 820mg / L or more, 840mg / L or more, 860mg / L or more, 880mg / L or more, 900mg / L or more, 920mg / L or more, 940mg / L or more, 960mg / L or more, 980mg / L or more, 1000mg / L or more, 1050mg / L or more, 1100mg / L or more, 1150mg / L or more, 1200mg / L or more, 1250mg / L or more, 1300mg / L or more, 1350mg / L or more, or 1400mg / L or more. By setting the above range, even when the dilution ratio of the beer flavor stock solution is, for example, 2 to 10 times, a beer flavor beverage with good stimulating feeling can be manufactured. On the other hand, from the viewpoint of preparing a stock solution for producing a beer-flavored beverage whose sour taste is not too strong, the content of phosphoric acid may preferably be set to 2000 mg / L or less, 1900 mg / L or less, 1800 mg / L or less, 1700 mg / L or less, 1600 mg / L or less, 1500 mg / L or less, or 1450 mg / L or less. The content of phosphoric acid can be measured by high performance liquid chromatography (HPLC).

[0030] The beer-flavored stock solution of one embodiment of the present invention preferably has a proline content of 500 μmol / L or more, more preferably 1000 μmol / L or more, more preferably 1500 μmol / L or more, further preferably 2000 μmol / L or more, further preferably 2500 μmol / L or more, further preferably 3000 μmol / L or more, further preferably 3500 μmol / L or more, particularly preferably 4000 μmol / L or more, and may be 4500 μmol / L or more, 5000 μmol / L or more, 5500 μmol / L or more, 6000 μmol / L or more, 6500 μmol / L or more, 7000 μmol / L or more, 7500 μmol / L or more, or 8000 μmol / L or more. In addition, the proline content may be 10000 μmol / L or less, 9500 μmol / L or less, 9000 μmol / L or less, 8500 μmol / L or less, 8000 μmol / L or less, 7500 μmol / L or less, 7000 μmol / L or less, 6500 μmol / L or less, or 6000 μmol / L or less, from the viewpoint of preparing a stock solution for obtaining a beer-flavored beverage with a light taste. In the present specification, the proline content can be measured using, for example, an amino acid automatic analyzer L-8800A manufactured by Hitachi, Ltd.

[0031] The proline may be the proline contained in the raw material of the beer-flavor stock solution, or may be the proline separately added in the production process (for example, a purified proline). The proline content can be adjusted by adding dilution water or carbonated water and appropriately setting the amount of addition during dilution, the type of raw materials containing amino acids (wheat, malt, corn grits, yeast extract, soybeans, peas, corn protein, collagen peptide, proline purified products, etc.), the amount of raw materials, the type of enzyme (protease, etc.), 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 charging process (the wort production process from the addition of malt to the addition of yeast) The method can be implemented by adjusting the pH, the amount of acid added when adjusting the pH, the timing of pH adjustment (during charging, during fermentation, when fermentation is completed, before stock liquid filtration, after stock liquid 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.), the addition of spirits or brewing alcohol, etc.

[0032] The content of pyroglutamic acid in the beer-flavored stock solution of one embodiment of the present invention is preferably 50 mg / L or more, more preferably 100 mg / L or more, further preferably 150 mg / L or more, further preferably 200 mg / L or more, and particularly preferably 250 mg / L or more, and may also be 300 mg / L or more, 350 mg / L or more, 400 mg / L or more, 450 mg / L or more, 500 mg / L or more, 550 mg / L or more, 600 mg / L or more, 650 mg / L or more, 700 mg / L or more, 750 mg / L or more, or 800 mg / L or more. On the other hand, from the viewpoint of preparing a stock solution for obtaining a beer-flavored beverage with a light mouthfeel, the content of pyroglutamic acid may be 1000 mg / L or less, 950 mg / L or less, 900 mg / L or less, 850 mg / L or less, 800 mg / L or less, 750 mg / L or less, 700 mg / L or less, 650 mg / L or less, 600 mg / L or less, 550 mg / L or less, 500 mg / L or less, 450 mg / L or less, or 400 mg / L or less.

[0033] The pyroglutamic acid may be the pyroglutamic acid contained in the raw material of the beer-flavor stock solution, or may be separately added in the production process (for example, a purified pyroglutamic acid). The content of pyroglutamic acid can be adjusted by adding diluting water or carbonated water and appropriately setting the amount of addition at the time of addition, adding a pyroglutamic acid purified product, the type of raw materials containing pyroglutamic acid (wheat, malt, corn grits, sugar solution, yeast extract, soybean, pea, pyroglutamic acid purified product, etc.), the amount of raw materials, the enzyme reaction time in the charging step (the wort production step from the addition of raw materials such as malt to the addition of yeast), the pH in the charging step, the amount of acid added when adjusting the pH, the timing of pH adjustment (at the time of charging, at the time of fermentation, at the time of completion of fermentation, before the filtration of the raw liquid, after the filtration of the raw liquid, 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 step, the fermentation conditions (oxygen concentration, aeration conditions, yeast species, the amount of yeast added, the number of yeast proliferation, the timing of yeast removal, the fermentation temperature, the fermentation time, the pressure setting, the carbon dioxide concentration, etc.), the addition of spirits or brewing alcohol, etc., and the like. In the present specification, the content of pyroglutamic acid can be measured by, for example, high performance liquid chromatography.

[0034] In the beer-flavored stock solution of one embodiment of the present invention, from the viewpoint of imparting a gorgeous aroma, the content of linalool is 1000 μg / L or less, and may be 950 μg / L or less, 900 μg / L or less, 850 μg / L or less, 800 μg / L or less, 750 μg / L or less, 700 μg / L or less, 650 μg / L or less, 600 μg / L or less, 550 μg / L or less, 500 μg / L or less, 450 μg / L or less, 400 μg / L or less, 350 μg / L or less, 300 μg / L or less, 250 μg / L or less, 200 μg / L or less, 175 μg / L or less, 150 μg / L or less, 125 μg / L or less, 100 μg / L or less, 90 μg / L or less, or 80 μg / L or less. In addition, in the beer-flavored stock solution of one embodiment of the present invention, from the viewpoint of providing a deep taste, the content of linalool is 1 μg / L or more, and may be 5 μg / L or more, 10 μg / L or more, 15 μg / L or more, 20 μg / L or more, 25 μg / L or more, 30 μg / L or more, 35 μg / L or more, 40 μg / L or more, 45 μg / L or more, 50 μg / L or more, 55 μg / L or more, 60 μg / L or more, 65 μg / L or more, 70 μg / L or more, 75 μg / L or more, 80 μg / L or more, 85 μg / L or more, 90 μg / L or more, 95 μg / L or more, or 100 μg / L or more.

[0035] The linalool content can be measured using a gas chromatography-mass spectrometer (GC-MS) described in, for example, J. Agric. Food Chem., 2013, 61(47), pp11303-1131 (Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach). In addition, in the beer flavor stock solution of one embodiment of the present invention, the content of linalool can be controlled by, for example, adjusting the amount of linalool added, or adjusting the type or amount of raw materials with a high linalool content (such as hops, etc.) and the timing of adding the raw materials.

[0036] The pH of the beer-flavored stock solution of one embodiment of the present invention is preferably 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 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 4.0 or less or less than 4.0. The pH can be adjusted by adding dilution water or carbonated water and appropriately setting the amount of addition, 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), the type of acid used for pH adjustment (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of water used for pH adjustment, and the pH of the wort. The method is implemented by adjusting the amount of acid added, the timing of pH adjustment (at the time of loading, fermentation, fermentation completion, before stock liquid filtration, after stock liquid 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, yeast addition amount, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, cooling temperature, cooling time, etc.

[0037] The beer flavor stock solution according to one embodiment of the present invention may be a beer flavor stock solution that has been subjected to a heat treatment to adjust the invertase activity value to a predetermined range, or may be a beer flavor stock solution that has not been subjected to a heat treatment. The invertase activity value of the beer flavor stock solution subjected to the heat treatment may be set to 55 units or less, 50 units or less, 45 units or less, 40 units or less, 35 units or less, 30 units or less, 25 units or less, 20 units or less, 15 units or less, or 10 units or less. In addition, the lower limit of the invertase activity value when the heat treatment is applied is 0 units or more. The invertase activity value of the beer flavor stock solution that is not subjected to heat treatment can be set to be greater than 55 units, 60 units or more, 65 units or more, 70 units or more, 75 units or more, 80 units or more, 85 units or more, 90 units or more, or 95 units or more. In addition, the upper limit of the invertase activity value when subjected to heat treatment is 100 units or less. The above-mentioned "invertase activity value" is an index showing the degree of heat load relative to the beer flavor stock solution. Invertase is derived from yeast, and when heat treatment is not performed in the process after yeast addition, invertase is not inactivated. On the other hand, when heat treatment is performed, invertase is inactivated and the invertase activity value is also reduced depending on the conditions of the heat treatment. In addition, the invertase activity value can be adjusted by appropriately setting the above-mentioned conditions of the heat treatment (heating temperature, heating time, heating timing, etc.).

[0038] In the present specification, the invertase activity value can be measured by the following method. (1) Preparation of various reagents (Acetate buffer) A solution was prepared by dissolving 4.536 g of sodium acetate trihydrate (CH3COONa·3H2O) in about 350 mL of distilled water, and about 1.9 mL of acetic acid (CH3COOH) was added to the solution while measuring the pH of the solution with a pH meter to adjust the pH to 4.5. Distilled water was then added to adjust the volume to 500 mL to prepare an acetic acid buffer solution. (Matrix solution) 30.0 g of sucrose was dissolved in 125 mL of the acetic acid buffer prepared above, and distilled water was added to adjust the solution to 500 mL to prepare a matrix solution. (DNSA solution) 127.5 g of Rochelle's salt (sodium potassium tartrate), 4.4 g of 3,5-dinitrosalicylic acid (DNSA), 3.5 g of phenol, and 3.5 g of sodium pyrosulfite were dissolved in distilled water, and the volume was adjusted to 1 L to prepare a DNSA solution. (2) Measurement method The beer flavor stock solution to be measured was heat-treated at 100° C. for 10 minutes to prepare a control sample. Furthermore, 1.25 mL of the test sample of the beer flavor stock solution to be measured was added to 5 mL of the matrix solution and reacted at 30°C for exactly 1 hour. After 1 hour, 0.5 mL of the reaction solution was added to 5 mL of distilled water previously placed in another test tube to dilute it, and 0.5 mL of the dilution was quickly added to 5 mL of the DNSA solution placed in another test tube and mixed thoroughly. Furthermore, the DNSA solution was heated in a hot water bath at 100°C for 3 minutes to cause a color reaction, and then quickly cooled to room temperature after heating. In addition, the control sample subjected to the heat treatment as described above was subjected to a color development reaction by the same operation as the test sample, and then cooled to room temperature. The control sample subjected to heat treatment was used as a blank, and the absorbance of the test beverage at 540 nm was measured. The mass X (unit: mg) of the reducing sugar produced was determined from the absorbance value using a calibration curve prepared by adding glucose of known concentration. The invertase activity value was calculated by the following formula. Invertase activity value (Unit) = X × D × 2 (In the above formula, X is the mass of reducing sugar determined by absorbance (unit: mg), and D is the dilution ratio (e.g., D=55).)

[0039] The apparent fermentation degree of the beer-flavored stock solution of one embodiment of the present invention when it is a fermented stock solution is preferably 70% or more, more preferably 75% or more, further preferably 80% or more, further preferably 85% or more, particularly preferably 90% or more, and may also be 95% or more, 100% or more, 105% or more, 110% or more, or 115% or more, from the viewpoint of preparing a stock solution for obtaining a beer-flavored beverage with a light taste. In addition, from the perspective of preparing a raw liquid for obtaining a mellow beer-flavored beverage, the apparent fermentation degree may be 115% or less, 105% or less, 100% or less, 95% or less, 90% or less, 85% or less, or 80% or less.

[0040] In this specification, the so-called "apparent fermentation degree" refers to the proportion of the total sugar concentration contained in the liquid before fermentation that can be consumed as a nutrient source for yeast to perform alcohol fermentation. For example, the apparent fermentation degree AA of the beer-flavored stock solution of the present invention can be calculated by the following formula (1). Formula (1): AA(%)=100×(P-Es) / P In the above formula (1), "P" is the original wort (original wort extract), which can be measured by the method described in "BCOJ Beer Analysis Method (Japan Brewing Association Fermentation, Beer Brewing Association Compilation, November 1, 2004 Revised Edition)". In addition, "Es" represents the apparent extract of the beer flavor stock solution. The apparent extract can be calculated by the following formula (2) as described in "BCOJ Beer Analysis Method (Japan Brewing Association Fermentation, Beer Brewing Association, November 1, 2004 Revised Edition)". Formula (2): Es=-460.234+662.649×D-202.414×D 2 (In formula (2), D is the specific gravity of the beer-flavored beverage without gas.) In addition, the apparent extract "Es" may become a negative value due to D in the above formula (2), so the calculated apparent fermentation degree may exceed 100%.

[0041] In addition, the adjustment of the apparent fermentation degree of the beer-flavored stock solution can be implemented by adding dilution water or carbonated water and appropriately setting the addition amount during addition, the type of raw materials (wheat, malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the addition amount of enzyme (including saccharolytic enzyme, isomerase, etc.), the temperature during the enzyme reaction, the timing of enzyme addition, the saccharification time, the pH during saccharification, the temperature during saccharification, the pH in the charging process (the wort production process from the start of adding malt to before adding yeast), the temperature in the charging process, the time of wort filtration, 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 addition amount of yeast, the number of yeast proliferation, the timing of yeast removal, the fermentation temperature, the fermentation time, the pressure setting, the carbon dioxide concentration, the addition amount of enzyme, the type of enzyme, the timing of enzyme addition, etc.), the cooling timing, the cooling temperature, the cooling time, etc.

[0042] The chromaticity of the beer-flavored stock solution of one embodiment of the present invention is preferably 20EBC or more, more preferably 25EBC or more, further preferably 30EBC or more, and particularly preferably 35EBC or more, from the viewpoint of preparing a stock solution for obtaining a mellow beer-flavored beverage with a good taste. In addition, it can be 40EBC or more, 45EBC or more, 50EBC or more, 55EBC or more, 60EBC or more, 65EBC or more, 70EBC or more, 75EBC or more, 80EBC or more, 85EBC or more, 90EBC or more, 95EBC or more, or 100EBC or more. In addition, the chromaticity of the beer-flavored stock solution of one embodiment of the present invention may be 100 EBC or less, 95 EBC or less, 90 EBC or less, 85 EBC or less, 80 EBC or less, 75 EBC or less, 70 EBC or less, 65 EBC or less, 60 EBC or less, 55 EBC or less, 50 EBC or less, 45 EBC or less, or 40 EBC or less, from the viewpoint of preparing a stock solution for obtaining a beer-flavored beverage with a light taste.

[0043] In this specification, "chroma" can be measured by the determination method described in "8.8 Chroma" of the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association (Analysis Committee) and supplemented and revised in 2013). In addition, "chroma" can be determined by the unit of chroma (EBC unit) determined by the European Brewery Convention. The smaller the value, the lighter and brighter the color of the beverage, and conversely, the larger the value, the darker the color of the beverage. In addition, the chromaticity of the beer-flavored stock solution of one embodiment of the present invention can be controlled by, for example, adjusting the type of wheat or malt used, and the blending ratio when two or more types of wheat or malt are used. In addition, it can be adjusted by controlling the amount of food additives such as caramel color, cocoa color, safflower color, or colored sugar solution.

[0044] The bitterness value of the beer-flavored stock solution of one embodiment of the present invention is preferably 20 BUs or more, more preferably 25 BUs or more, further preferably 30 BUs or more, and particularly preferably 35 BUs or more, and may also be 40 BUs or more, 45 BUs or more, 50 BUs or more, 55 BUs or more, 60 BUs or more, 65 BUs or more, 70 BUs or more, 75 BUs or more, 80 BUs or more, 85 BUs or more, 90 BUs or more, 95 BUs or more, or 100 BUs or more. In addition, the bitterness value of the beer-flavored stock solution of one embodiment of the present invention may be 100 BUs or less, 95 BUs or less, 90 BUs or less, 85 BUs or less, 80 BUs or less, 75 BUs or less, 70 BUs or less, 65 BUs or less, 60 BUs or less, 55 BUs or less, 50 BUs or less, 45 BUs or less, or 40 BUs or less, from the perspective of preparing a stock solution for obtaining a beer-flavored beverage with a light taste. In this specification, "bitterness value" is an indicator of the bitterness caused by iso-α acids such as isohumulone. The bitterness value can be measured according to the method described in the item "BCOJ Beer Analysis Method (2004.11.1 Revised Edition) 8.15 Bitterness Value". Specifically, after adding acid to the degassed sample, it is extracted with isooctane, and the absorbance of the obtained isooctane layer is measured at 275nm using isooctane as a reference, and multiplied by a coefficient to obtain the bitterness value (BUs). The bitterness value depends on the content of iso-α acids, which are bitter components rich in hops. Therefore, by controlling the amount of hops used, a beer flavor stock solution with a bitterness value of a specified value can be produced.

[0045] The total turbidity (T-Haze) of the beer-flavored stock solution of one embodiment of the present invention can be 10 Helm or more, 25 Helm or more, 50 Helm or more, 75 Helm or more, 100 Helm or more, 125 Helm or more, 150 Helm or more, 175 Helm or more, 200 Helm or more, 225 Helm or more, 250 Helm or more, 275 Helm or more, or 300 Helm or more, from the perspective of preparing a stock solution for obtaining a mellow beer-flavored beverage. In addition, from the perspective of preparing a raw liquid for obtaining a beer-flavored beverage with a light taste, the total turbidity may be 500 Helm or less, 475 Helm or less, 450 Helm or less, 425 Helm or less, 400 Helm or less, 375 Helm or less, 350 Helm or less, 325 Helm or less, or 300 Helm or less. In this specification, "turbidity" can be measured by the method described in Analytica EBC, Method 9.29, Haze in beer. Specifically, the sample to be measured is placed in a constant temperature water bath at 0°C for 48 hours, the sample is gently stirred to make it uniform until the bubbles disappear, and then placed in a constant temperature water bath at 0°C for several minutes. The value of the 90° scattered light of the total turbidity can be read as "turbidity" for measurement.

[0046] The beer flavor stock solution of one embodiment of the present invention can be a stock solution for dilution of 2 to 10 times, and the dilution ratio can also be set to more than 3 times, more than 4 times, more than 5 times, more than 6 times, more than 7 times, more than 8 times, more than 9 times or more than 10 times. In addition, it can also be less than 9 times, less than 8 times, less than 7 times, less than 6 times, less than 5 times, less than 4 times, less than 3 times or less than 2 times.

[0047] The beer flavor stock solution of one embodiment of the present invention is suitable for packaging in a container. Examples of containers include bottles, PET bottles, cans (including bottle cans), or barrels. In addition, as a preferred embodiment of the container, a reclosable container can be cited. Specifically, for example, a reclosable bottle, PET bottle, can (such as a bottle can) or barrel can be cited.

[0048] 1.1 Raw materials As the main raw material of the beer flavor stock solution of one embodiment of the present invention, malt may be used together with water, or malt may not be used. Furthermore, the beer flavor stock solution of one embodiment of the present invention may be a stock solution using hops as a raw material, or a stock solution not using hops. In addition, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, spices, acidulants, salts, etc. may also be used.

[0049] Malt refers to a substance obtained by germinating and drying seeds of barley, wheat, rye, wild oats, oats, coix seeds, etc., and removing the roots, and the malt may be of any origin or variety. In one embodiment of the present invention, barley malt is preferably used. Barley malt is one of the most commonly used malts as a raw material for beer-flavored beverages in Japan. There are two-row barley, six-row barley and other types of barley, and any type can be used. Furthermore, in addition to malt, colored malt and the like can also be used. In addition, when using colored malt, different types of colored malts can be used in appropriate combination, or one type of colored malt can be used.

[0050] The malt used in one embodiment of the present invention preferably has a modification of 80% or more. When the modification is less than 80%, the viscosity of the wort increases, or the turbidity increases, and the production efficiency such as the wort filterability and the stock filterability deteriorates. Therefore, it is preferred to use malt with a modification of 80% or more. In the examples and comparative examples described below, malt with a modification of 80% or more is used. Modification can be measured by 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 stock solution of one embodiment of the present invention, the malt used can be appropriately selected according to the desired chromaticity, and the selected malt may be a single type or two or more types may be used in combination.

[0051] The malt ratio (total malt usage ratio) of the beer-flavor stock solution of one embodiment of the present invention may preferably be 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, more than 66% by mass, 66.6% by mass or more, 67% by mass or more, 68% by mass or more, 69% by mass or more, 70% by mass or more, 71% by mass or more, 72% by mass or more, 73% by mass or more, 74% by mass or more, 75% by mass or more, 76% by mass or more, 77% by mass or more, 78% by mass or more, 79% by mass or more, 80% by mass or more, 81% by mass or more, 82% by mass or more, 83% by mass or more, 84% by mass or more, 85% by mass or more, 86% by mass or more, 87% by mass or more, 88% by mass or more, 89% by mass or more, 90% by mass or more, 91% by mass or more, 92% by mass or more, 93% by mass or more, 94% by mass or more, 95% by mass or more, 96% by mass or more, 97% by mass or more, 98% by mass or more, 99% by mass or more, 100% by mass or more, 101% by mass or more, 102% by mass or more, 103% by mass or more, 104% by mass or more, 105% by mass or more, 106% by mass or more, 107% by mass or more, %. By increasing the malt ratio, a beer flavor stock solution for producing a beer flavor beverage that can more strongly feel the rich taste from malt or the delicious taste of wheat can be manufactured. On the other hand, from the viewpoint of preparing a stock solution for producing a beer-flavored beverage that is less likely to cause a sense of fullness, the malt ratio of the beer-flavored stock solution of one embodiment of the present invention may be less than 100% by mass, 99% by mass or less, 98% by mass or less, 97% by mass or less, 96% by mass or less, 95% by mass or less, 94% by mass or less, 93% by mass or less, 92% by mass or less, 91% by mass or less, 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less, 86% by mass or less, 85% by mass or less, 84% by mass or less, 83% by mass or less, 82% by mass or less, 81% by mass or less, or 82% by mass or less. % by mass or less, 80% by mass or less, 79% by mass or less, 78% by mass or less, 77% by mass or less, 76% by mass or less, 75% by mass or less, 74% by mass or less, 73% by mass or less, 72% by mass or less, 71% by mass or less, 70% by mass or less, 69% by mass or less, 68% by mass or less, 67% by mass or less, less than 67% by mass, 66.6% by mass or less, 66% by mass or less, 65% by mass or less, 64% by mass or less, 63% by mass or less, 62% by mass or less, 61% by mass or less, 60% by mass or less, 59% by mass or less, 50% by mass or less, or less than 50% by mass. In this specification, the malt ratio refers to the value calculated in accordance with the general rules of interpretation of the Liquor Tax Law and the Liquor Administration-Related Laws that came into effect on April 1, 2019.

[0052] When suppressing the malt ratio, it is preferred to increase the raw materials (carbon source, nitrogen source) other than the malt that yeast can synthesize and metabolize. As the carbon source of the raw material that yeast can synthesize and metabolize, monosaccharides, disaccharides, trisaccharides, their sugar solutions, etc. can be listed, and as the nitrogen source, yeast extract, soybean 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, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, milo, millet, barnyard grass, etc. can be listed. In addition, starch obtained from these grains and their extracts (extracts) can also be used.

[0053] As the form of hops used in one embodiment of the present invention, for example, flake hops, powdered hops, hop extracts, etc. are mentioned. In addition, the hops used may also be processed hops such as alienated hops and reduced hops. The amount of hops added can be appropriately adjusted, but is preferably 0.0001 to 1% by mass relative to the total amount of the stock solution. In addition, the beer flavor stock solution using hops as a raw material is a stock solution containing iso-α acids as a component derived from hops.

[0054] Examples of the sweetener include commercially available saccharified liquid obtained by decomposing starch derived from cereals with acid or enzyme, sucrose, commercially available maltose and other sugars, trisaccharides or higher sugars, sugar alcohols, isomerized sugar, natural sweeteners such as stevia, and artificial sweeteners. These sugars may be in the form of liquids such as solutions or solids such as powders. In addition, there is no particular restriction on the kind of raw grains of starch, the purification method of starch and the treatment conditions based on enzyme or acid hydrolysis. For example, by appropriately setting the conditions based on enzyme or acid hydrolysis, it is also possible to use the sugars that improve the ratio of maltose. In addition, sucrose, fructose, glucose, mannose, arabinose, galactose, xylose, rhamnose, ribose, fucose, lactose, maltose, trehalose, maltotriose, maltotetraose, maltopentaose, isomaltose, isomaltotriose, isomaltotetraose, isomaltopentose, lactose sucrose, 4'-galactosyl lactose, 1-kestose, tetrose, tetrose, pentose, raffinose, stachyose, xylobiose, xylotriose, panose and their solutions (sugar solution) etc. can also be used. In addition, as artificial sweeteners, for example, aspartame, acesulfame potassium (acesulfame potassium), sucralose, neotame etc. can be listed. These sweeteners may be used alone or in combination of two or more. By further adding sugars that can be synthesized and metabolized by yeast (anabolic sugars) as raw materials other than malt, the alcohol content can be increased.

[0055] Examples of the water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum degradation products, pectin, glucomannan, alginic acid, laminarin, fucoidan, and carrageenan. Indigestible dextrin or polydextrose is preferred from the viewpoint of general applicability such as stability and safety.

[0056] In the beer-flavor stock solution, bitterness is preferably imparted by hops or the like, and further, a bittering agent or a bitterness imparting agent may be used. The bittering agent or bitterness imparting agent is not particularly limited, and substances commonly used as bittering agents in beer or sparkling wine can be used. Examples thereof include rosemary, lychee, phellodendron, fennel, juniper berry, sage, rosemary, ganoderma lucidum, laurel, quasin, citrus extract, chinaberry extract, coffee extract, tea extract, bitter melon extract, lotus seed extract, aloe vera extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, wormwood extract, absinthe, alginic acid, gallic acid, and the like.

[0057] The antioxidant is not particularly limited, and substances commonly used as antioxidants in beer or sparkling sake can be used, and examples thereof include ascorbic acid, D-isoascorbic acid, and catechin.

[0058] As the flavor, a general beer flavor can be used. Beer flavor is used to impart a flavor similar to beer, and includes brewing ingredients produced by fermentation, etc. Therefore, in the manufacturing process of the beer flavor stock solution, when accompanied by alcohol fermentation, it is less necessary to add beer flavor separately, and beer flavor can be added as desired. Examples of beer flavors include esters and higher alcohols, and specifically include isoamyl acetate, ethyl acetate, n-propanol (such as 1-propanol), isobutyl alcohol, acetaldehyde, ethyl hexanoate, ethyl octanoate, isoamyl propionate, linalool, citronellol, 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-decene Ester, γ-undecalactone, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, limonene, maltol, ethyl maltol, phenylacetic acid, furanone, furanaldehyde, 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 sulfoxide, 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-geranyl olefins, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isopentanol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-benzene-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.

[0059] In the beer flavor stock solution of one embodiment of the present invention, the content of diacetyl can be 0.001 mass ppm or more, 0.01 mass ppm or more, 0.02 mass ppm or more, 0.03 mass ppm or more, 0.04 mass ppm or more, 0.05 mass ppm or more, 0.06 mass ppm or more, 0.07 mass ppm or more, 0.08 mass ppm or more, 0.09 mass ppm or more, 0.10 mass ppm or more, 0.11 mass ppm or more, 0.12 mass ppm or more, 0.13 mass ppm or more, 0.14 mass ppm or more, 0.15 mass ppm or more, 0.16 mass ppm or more, 0.17 mass ppm or more, 0.18 mass ppm or more, from the viewpoint of preparing a stock solution for obtaining a mellow beer flavor beverage with a taste, In addition, from the viewpoint of preparing a stock solution for obtaining a beer-flavored beverage with a light mouthfeel, it may be 0.80 mass ppm or less, 0.70 mass ppm or less, 0.60 mass ppm or less, 0.50 mass ppm or less, 0.45 mass ppm or less, 0.40 mass ppm or less, 0.35 mass ppm or less, 0.30 mass ppm or less, 0.25 mass ppm or less, 0.20 mass ppm or less, 0.15 mass ppm or less, 0.10 mass ppm or less, 0.05 mass ppm or less, or 0.01 mass ppm or less from the viewpoint of preparing a stock solution for obtaining a beer-flavored beverage with a light mouthfeel.

[0060] In the beer-flavored stock solution of one embodiment of the present invention, the content of 2,3-pentanedione can be 0.05 mass ppm or more, 0.10 mass ppm or more, 0.15 mass ppm or more, 0.20 mass ppm or more, 0.25 mass ppm or more, 0.30 mass ppm or more, 0.35 mass ppm or more, 0.40 mass ppm or more, 0.45 mass ppm or more, 0.50 mass ppm or more, 0.55 mass ppm or more, or 0.60 mass ppm or more, from the viewpoint of preparing a stock solution for obtaining a mellow beer-flavored beverage. From the perspective of preparing a raw liquid for obtaining a beer-flavored beverage with a light taste, the content of the aqueous solution may be less than 0.80 mass ppm, less than 0.75 mass ppm, less than 0.70 mass ppm, less than 0.65 mass ppm, less than 0.60 mass ppm, less than 0.55 mass ppm, less than 0.50 mass ppm, less than 0.45 mass ppm, less than 0.40 mass ppm, less than 0.35 mass ppm, less than 0.30 mass ppm, less than 0.25 mass ppm, less than 0.20 mass ppm, less than 0.15 mass ppm or less than 0.10 mass ppm.

[0061] In one embodiment of the beer flavored stock solution of the present invention, the content of hydrogen sulfide is preferably 20 mass ppb or less, 18 mass ppb or less, 16 mass ppb or less, 14 mass ppb or less, 12 mass ppb or less, 10 mass ppb or less, 8.0 mass ppb or less, 6.0 mass ppb or less, 4.0 mass ppb or less, 2.0 mass ppb or less or 0.0 mass ppb or less, from the viewpoint of preparing a stock solution for obtaining a beer flavored beverage with less uncomfortable hot spring-like aroma.

[0062] In one embodiment of the beer flavor stock solution of the present invention, the acetaldehyde content may be 5.0 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, or 50 mg / L or more, from the perspective of preparing a stock solution for obtaining a beer flavor beverage with a mellow taste. Furthermore, from the perspective of preparing a stock solution for obtaining a beer flavor beverage with a light taste, the acetaldehyde content may be less than 50 mg / L, less than 45 mg / L, less than 40 mg / L, less than 35 mg / L, less than 30 mg / L, less than 25 mg / L, less than 20 mg / L, less than 15 mg / L, or less than 10 mg / L.

[0063] In the beer flavor stock solution of one embodiment of the present invention, the content of ethyl acetate can be 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, or 80 mg / L from the viewpoint of preparing a stock solution for obtaining a mellow beer flavor beverage. The above, in addition, from the viewpoint of making a raw solution for obtaining a beer-flavored beverage with a light mouthfeel, it may be 100 mg / L or less, 95 mg / L or less, 90 mg / L or less, 85 mg / L or less, 80 mg / L or less, 75 mg / L or less, 70 mg / L or less, 65 mg / L or less, 60 mg / L or less, 55 mg / L or less, 50 mg / L or less, 45 mg / L or less, 40 mg / L or less, 35 mg / L or less, or 30 mg / L or less.

[0064] In one embodiment of the beer flavor stock solution of the present invention, the content of 1-propanol may be 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, or 70 mg / L or more, from the viewpoint of preparing a stock solution for obtaining a beer flavor beverage with a mellow taste; and further, from the viewpoint of preparing a stock solution for obtaining a beer flavor beverage with a light taste, the content of 1-propanol may be 80 mg / L or less, 75 mg / L or less, 70 mg / L or less, 65 mg / L or less, 60 mg / L or less, 55 mg / L or less, 50 mg / L or less, 45 mg / L or less, or 40 mg / L or less.

[0065] In one embodiment of the beer flavor stock solution of the present invention, the isobutanol content may be 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, or 70 mg / L or more, from the perspective of preparing a stock solution for obtaining a mellow beer flavor beverage. Furthermore, from the perspective of preparing a stock solution for obtaining a beer flavor beverage with a light taste, the isobutanol content may be 80 mg / L or less, 75 mg / L or less, 70 mg / L or less, 65 mg / L or less, 60 mg / L or less, 55 mg / L or less, 50 mg / L or less, 45 mg / L or less, or 40 mg / L or less.

[0066] In the beer flavor stock solution of one embodiment of the present invention, the content of isoamyl acetate can be 0.5 mg / L or more, 1.0 mg / L or more, 2.0 mg / L or more, 3.0 mg / L or more, 4.0 mg / L or more, 5.0 mg / L or more, 6.0 mg / L or more, 7.0 mg / L or more, 8.0 mg / L or more, 8.0 mg / L or more, 9.0 mg / L or more, 10 mg / L or more, 11 mg / L or more, or 12 mg / L or more, from the viewpoint of preparing a stock solution for obtaining a mellow beer flavor beverage. In addition, from the perspective of preparing a raw liquid for a beer-flavored beverage with a light taste, it may be less than 20 mg / L, less than 19 mg / L, less than 18 mg / L, less than 17 mg / L, less than 16 mg / L, less than 15 mg / L, less than 14 mg / L, less than 13 mg / L, less than 12 mg / L, less than 11 mg / L, less than 10 mg / L, less than 9.0 mg / L, less than 8.0 mg / L, less than 7.0 mg / L, less than 6.0 mg / L or less than 5.0 mg / L.

[0067] In the beer flavor stock solution of one embodiment of the present invention, the content of ethyl butyrate can be 100 μg / L or more, 150 μg / L or more, 200 μg / L or more, 250 μg / L or more, 300 μg / L or more, 350 μg / L or more, 400 μg / L or more, 450 μg / L or more, 500 μg / L or more, 550 μg / L or more, 600 μg / L or more, 650 μg / L or more, 700 μg / L or more, from the viewpoint of preparing a stock solution for obtaining a mellow beer flavor beverage. In some embodiments, the alcohol content of the present invention is 1000 μg / L or more, 950 μg / L or more, 900 μg / L or less, 850 μg / L or less, 800 μg / L or less, 750 μg / L or less, 700 μg / L or less, 650 μg / L or less, 600 μg / L or less, 550 μg / L or less, 500 μg / L or less, 450 μg / L or less, or 400 μg / L or less from the perspective of preparing a stock solution for a beer-flavored beverage with a light taste.

[0068] In one embodiment of the beer flavor stock solution of the present invention, the content of iso-α acid may be 10 mass ppm or more, 15 mass ppm or more, 20 mass ppm or more, 25 mass ppm or more, 30 mass ppm or more, 35 mass ppm or more, 40 mass ppm or more, 45 mass ppm or more, 50 mass ppm or more, 55 mass ppm or more, 60 mass ppm or more, 65 mass ppm or more, or 70 mass ppm or more, from the viewpoint of preparing a stock solution for obtaining a beer flavor beverage with a drinking feel; and further, from the viewpoint of preparing a stock solution for obtaining a beer flavor beverage with a light taste, the content of iso-α acid may be 100 mass ppm or less, 95 mass ppm or less, 90 mass ppm or less, 85 mass ppm or less, 80 mass ppm or less, 75 mass ppm or less, 70 mass ppm or less, 65 mass ppm or less, 60 mass ppm or less, 55 mass ppm or less, or 50 mass ppm or less.

[0069] The acidulant is not particularly limited as long as it has a sour taste, and in addition to the above-mentioned phosphoric acid, for example, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconolactone, or salts thereof can be used. Among these souring agents, preferably citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid or their salt, more preferably malic acid, citric acid, lactic acid, tartaric acid, acetic acid or their salt, particularly preferably malic acid, citric acid, lactic acid or their salt.These souring agents can be used alone, and also can use more than 2 kinds.In addition, souring agent is not limited to the souring agent that is approved as food additive, can be the souring agent from raw materials such as malt, the souring agent generated by the adjustment of various process conditions, the souring agent generated by yeast, the souring agent added from the outside as additive etc. etc. The content of the sour agent in the beer-flavor stock solution of one embodiment of the present invention is preferably 500 to 10,000 mass ppm, more preferably 1,000 to 9,000 mass ppm, and even more preferably 2,000 to 8,000 mass ppm.

[0070] In the beer flavor stock solution of one embodiment of the present invention, the content of citric acid can be set to 100 mg / L or more, 150 mg / L or more, 200 mg / L or more, 250 mg / L or more, 300 mg / L or more, 350 mg / L or more, 400 mg / L or more, 450 mg / L or more, 500 mg / L or more, 550 mg / L or more, 600 mg / L or more, 650 mg / L or more, from the viewpoint of preparing a stock solution for obtaining a beer flavor beverage imparting a fruity sour taste. In addition, from the viewpoint of preparing a stock solution for obtaining a beer-flavored beverage with a sour taste that is not too strong, it can be set to 1000 mg / L or less, 950 mg / L or less, 900 mg / L or less, 850 mg / L or less, 800 mg / L or less, 750 mg / L or less, 700 mg / L or less, 650 mg / L or less, 600 mg / L or less, 550 mg / L or less, 500 mg / L or less, 450 mg / L or less, or 400 mg / L or less. The content of citric acid can be measured by high performance liquid chromatography (HPLC).

[0071] In the beer flavor stock solution of one embodiment of the present invention, the content of pyruvic acid can be set to 10 mg / L or more, 30 mg / L or more, 50 mg / L or more, 70 mg / L or more, 90 mg / L or more, 100 mg / L or more, 120 mg / L or more, 140 mg / L or more, 160 mg / L or more, 180 mg / L or more, 200 mg / L or more, 220 mg / L or more, 240 mg / L or more, from the viewpoint of preparing a stock solution for obtaining a beer flavor beverage with a drinking feel. In addition, from the viewpoint of preparing a stock solution for obtaining a beer-flavored beverage with a sour taste that is not too strong, it can be set to below 500 mg / L, below 480 mg / L, below 460 mg / L, below 440 mg / L, below 420 mg / L, below 400 mg / L, below 380 mg / L, below 360 mg / L, below 340 mg / L, below 320 mg / L, or below 300 mg / L. The content of pyruvic acid can be measured by high performance liquid chromatography (HPLC).

[0072] In the beer flavor stock solution of one embodiment of the present invention, the content of malic acid can be set to 100 mg / L or more, 150 mg / L or more, 200 mg / L or more, 250 mg / L or more, 300 mg / L or more, 350 mg / L or more, 400 mg / L or more, 450 mg / L or more, 500 mg / L or more, 550 mg / L or more, 600 mg / L or more, 650 mg / L or more, from the viewpoint of preparing a stock solution for obtaining a beer flavor beverage with a good malt taste. In addition, from the viewpoint of preparing a stock solution for obtaining a beer-flavored beverage with a sour taste that is not too strong, it can be set to 1000 mg / L or less, 950 mg / L or less, 900 mg / L or less, 850 mg / L or less, 800 mg / L or less, 750 mg / L or less, 700 mg / L or less, 650 mg / L or less, 600 mg / L or less, 550 mg / L or less, 500 mg / L or less, 450 mg / L or less, or 400 mg / L or less. In addition, synthetic malic acid can be used for malic acid, fermented malic acid can be used, and synthetic malic acid and fermented malic acid can be used in combination. The content of malic acid can be measured by high performance liquid chromatography (HPLC).

[0073] In the beer flavor stock solution of one embodiment of the present invention, the content of succinic acid can be set to 50 mg / L or more, 100 mg / L or more, 150 mg / L or more, 200 mg / L or more, 250 mg / L or more, 300 mg / L or more, 350 mg / L or more, or 400 mg / L or more from the viewpoint of preparing a stock solution for obtaining a beer flavor beverage having a complex taste, and can be set to 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 150 mg / L or less, or 100 mg / L or less from the viewpoint of preparing a stock solution for obtaining a beer flavor beverage having a sour taste that is not too strong. The content of succinic acid can be measured by high performance liquid chromatography (HPLC).

[0074] In the beer flavor stock solution of one embodiment of the present invention, the content of lactic acid can be set to 50 mg / L or more, 100 mg / L or more, 150 mg / L or more, 200 mg / L or more, 250 mg / L or more, 300 mg / L or more, 350 mg / L or more, 400 mg / L or more, 450 mg / L or more, 500 mg / L or more, 550 mg / L or more, 600 mg / L or more, 650 mg / L or more, 700 mg / L or more, 750 mg / L or more, from the viewpoint of preparing a stock solution for obtaining a beer flavor beverage with a mellow taste. L or more or 800mg / L, in addition, from the viewpoint of making a stock solution for obtaining a beer-flavored beverage that is not too sour, it can be set to less than 1000mg / L, less than 950mg / L, less than 900mg / L, less than 850mg / L, less than 800mg / L, less than 750mg / L, less than 700mg / L, less than 650mg / L, less than 600mg / L, less than 550mg / L, less than 500mg / L, less than 450mg / L, less than 400mg / L, less than 350mg / L or less than 300mg / L. In addition, lactic acid can use synthetic lactic acid, can also use fermented lactic acid, can use synthetic lactic acid and fermented lactic acid in combination. The content of lactic acid can be measured by high performance liquid chromatography (HPLC).

[0075] In the beer flavor stock solution of one embodiment of the present invention, the content of acetic acid can be set to 50 mg / L or more, 100 mg / L or more, 150 mg / L or more, 200 mg / L or more, 250 mg / L or more, 300 mg / L or more, 350 mg / L or more, or 400 mg / L or more from the viewpoint of preparing a stock solution for obtaining a beer flavor beverage having a refreshing taste, and can be set to 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 150 mg / L or less, or 100 mg / L or less from the viewpoint of preparing a stock solution for obtaining a beer flavor beverage having a less sour taste. The content of acetic acid can be measured by high performance liquid chromatography (HPLC).

[0076] Examples of preservatives include benzoic acid; benzoic acid salts such as sodium benzoate; benzoic acid esters such as propyl p-hydroxybenzoate and butyl p-hydroxybenzoate; dimethyl dicarbonate, etc. In addition, commercially available preparations such as Sanprese (a mixture of sodium benzoate and butyl benzoate, manufactured by Sanyogen F.F.I. Co., Ltd.) can also be used as preservatives. These preservatives may be used alone or in combination of two or more. The amount of the preservative added to the beer-flavor stock solution in one embodiment of the present invention is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, further preferably 15 to 1000 mass ppm, and further preferably 20 to 900 mass ppm.

[0077] Examples of the salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium pyrosulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more.

[0078] 1.2 Carbon dioxide The beer-flavor stock solution according to one embodiment of the present invention may or may not dissolve carbon dioxide. The carbon dioxide contained in the beer-flavor stock solution may be made of the carbon dioxide contained in the raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide. In the beer-flavored beverage of one embodiment of the present invention, since alcohol fermentation is carried out, the carbon dioxide generated in the fermentation process can be used directly, or the amount of carbon dioxide can be adjusted by adding appropriate carbonated water.

[0079] When carbon dioxide is dissolved in the beer-flavored stock solution of one embodiment of the present invention, the carbon dioxide concentration is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, further preferably 0.40 (w / w)% or more, more preferably 0.42 (w / w)% or more, and particularly preferably 0.45 (w / w)% or more. In addition, it is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, further preferably 0.60 (w / w)% or less, more preferably 0.57 (w / w)% or less, particularly preferably 0.55 (w / w)% or less, and may also be 0.54 (w / w)% or less, 0.53 (w / w)% or less, 0.52 (w / w)% or less, 0.51 (w / w)% or less, or 0.50 (w / w)% or less.

[0080] When the beer flavor stock solution of one embodiment of the present invention is a container-packed stock solution, the carbon dioxide pressure of the container-packed stock solution can be appropriately adjusted within the range of the above-mentioned carbon dioxide concentration. The carbon dioxide pressure of the stock solution is 5.0 kg / cm 2 Below, 4.5kg / cm 2 Below or 4.0kg / cm 2 Below, in addition, 0.20kg / cm 2 Above, 0.50kg / cm 2 Above or 1.0kg / cm 2 The above may be any combination of these upper and lower limits. For example, the carbon dioxide pressure of the stock solution 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 so-called air pressure refers to the air pressure inside the container except for special circumstances. The pressure can be measured by methods well known to those skilled in the art, for example, by fixing a sample set at 20°C in a gas pressure gauge, temporarily opening the valve of the gas pressure gauge to release the gas, closing the valve again, vibrating the gas pressure gauge, and reading the value when the pointer reaches a certain position, or by using a commercially available air pressure measuring device.

[0081] 1.3 Other 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 impair the effects of the present invention. Examples of such additives include coloring agents, foam formers, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and flavoring agents such as amino acids. Coloring agents are used to give beverages a color similar to beer, and caramel pigments can be used. Foam formers are used to make beverages form foam similar to beer or to maintain the foam of beverages, and plant-extracted saponins such as soybean saponins and quillaja saponins, peptide-containing substances such as plant proteins and collagen peptides from corn, soybeans, etc., yeast extracts, and raw materials from milk can be used as appropriate. The fermentation promoter is used to promote fermentation by yeast, and for example, yeast extract, bran components of rice or wheat, etc., vitamins, mineral agents, etc. can be used alone or in combination.

[0082] 2. Method for producing beer flavor concentrate The method for producing the beer-flavored stock solution according to one embodiment of the present invention is not particularly limited, and can be produced in the same manner as a general beer-flavored beverage, and examples thereof include a method having at least the following step (I). Step (I): a step of adding an enzyme. In addition, the method for producing the beer-flavored stock solution according to one embodiment of the present invention is not particularly limited, and may be a method involving a fermentation step or a method not involving a fermentation step. Hereinafter, a method for producing a fermented beer flavor stock solution produced through a fermentation step and a method for producing a non-fermented beer flavor stock solution produced without a fermentation step will be described.

[0083] 2.1 Method for producing fermented beer flavor concentrate As a method for producing a fermented beer-flavored stock solution according to one embodiment of the present invention, there can be mentioned a method involving a fermentation step using yeast, and for example, the method may include the following steps (1) to (2). Step (1): A step of subjecting the raw material to at least one of saccharification, boiling and solid removal to obtain a pre-fermentation liquid. Step (2): a step of adding yeast to the pre-fermentation liquid to carry out fermentation.

[0084] In the method for producing a fermented beer flavor stock solution according to one aspect of the present invention, the step (I) may be performed at any one or more of the following (i) to (iii). (i): Simultaneously with at least one of step (1) and step (2) (ii): Between step (1) and step (2) (iii): After step (2) Hereinafter, each step in the method for producing a fermented beer-flavored stock solution according to one embodiment of the present invention will be described.

[0085] 2.1.1 Process (1) Step (1) is a step of obtaining a pre-fermentation liquid by subjecting various raw materials to at least one of saccharification, boiling and solid removal. For example, when malt is used as various raw materials, various raw materials including water and malt can be put into a charging kettle or a charging tank, and enzymes such as polysaccharide degrading enzymes and protease degrading enzymes that promote changes in components from the raw materials can be added as needed. In this way, for example, the production of anabolic sugars can be promoted. As the enzyme, for example, amylase, protease, purine nucleotidase, deaminase, polyphenol oxidase, glucanase, xylanase, pectinase, cellulase, lipase, glucosidase, xanthine oxidase, trans-glucosidase, glucoamylase, uricase, β-glucosidase, α-glucosidase, etc. can be listed. These enzymes can be heat-resistant or non-heat-resistant. In addition, the type of enzyme can be used separately according to the timing of addition and the process of addition. In addition, the above-mentioned enzyme can be used alone or in combination with more than two types. In addition, the enzymes that comply with Article 3 of the Japanese Liquor Tax Law and the General Principles of the Administrative Relations of Liquor (revised on June 27, 2019) "7 Articles not treated as raw materials for alcoholic beverages" and "(3) The following enzymes added in the brewing process for the purpose of rationalization of winemaking, etc." can be listed. By adding these enzymes, the composition of the resulting beer flavor stock solution can be effectively adjusted. As various raw materials other than malt, various additives such as glucose or sucrose, maltose and other anabolic sugars, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, spices, acidulants, pigments, etc. can also be added. Enzymes and various raw materials can be added before saccharification, during saccharification, or after saccharification. In addition, these can also be added before and after fermentation in the next step, that is, in step (2), at the same time as yeast, added during fermentation, or added after fermentation.

[0086] The saccharification treatment is performed by heating the mixture of various raw materials to saccharify the starch in the raw materials. The temperature and time of the saccharification treatment are preferably appropriately adjusted in consideration of the type or malt ratio of the malt used, raw materials other than water and malt, the type or amount of the enzyme used, the original wort concentration or alcohol content of the final stock solution, etc. For example, in one embodiment of the present invention, from the viewpoint of adjusting the original wort concentration or alcohol content of the beer-flavored stock solution to the above range, the temperature of the saccharification treatment is preferably 55 to 75° C., and the time of the saccharification treatment is preferably 30 to 240 minutes.

[0087] In addition, the saccharified liquid is preferably boiled. When the boiling treatment is performed, when hops or bittering agents are used as raw materials, it is preferable to add them. Hops or bittering agents may be added between the start of boiling of the saccharified liquid and the end of boiling.

[0088] After the boiling treatment is completed, it is preferably transferred to a whirlpool and cooled to 0 to 25°C to obtain a cooling liquid, and then a solid component removal treatment such as coagulated protein is performed. This treatment can adjust the original wort concentration to the above range. In this way, a pre-fermentation liquid can be obtained. In this step, in order to perform a treatment to remove solid components, filtration through a filter having a predetermined pore size (for example, a pore size of less than 30 μm) may be performed.

[0089] Instead of the saccharified liquid, a pre-fermentation liquid may be prepared by adding hops or a bittering agent to a mixture of malt extract and warm water, followed by boiling. In addition, as various raw materials, when malt is not used or the amount of malt used is limited, liquid sugar containing a carbon source, a nitrogen source as a raw material containing amino acids other than wheat or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavors, acidulants, pigments, etc. can be mixed with warm water to prepare a liquid sugar solution, and the liquid sugar solution can be boiled to prepare a pre-fermentation liquid. When hops are used, they may be added before the boiling process or after the boiling of the liquid sugar solution has started but before the boiling is completed.

[0090] 2.1.2 Process (2) Step (2) is a step of adding yeast to the pre-fermentation liquid obtained in step (1) to carry out fermentation. The yeast used in this step can be appropriately selected in consideration of the type of fermented beverage to be produced, the target flavor and fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast can be used.

[0091] Yeast can be added directly to the raw material as a yeast suspension, or a yeast slurry concentrated by centrifugation or sedimentation can be added to the pre-fermentation liquid. In addition, the material can be added after centrifugation and the supernatant is completely removed. The amount of yeast added to the stock solution can be appropriately set, for example, 5×10 6 cells / mL~1×10 8 cells / mL.

[0092] The fermentation conditions during the fermentation can be appropriately set. From the viewpoint of adjusting the original wort concentration and the alcohol content of the beer-flavored stock solution to the above range, the fermentation temperature is preferably 5 to 25° C. In addition, the original wort concentration and the alcohol content of the beer-flavored stock solution can be appropriately set to the type, amount and timing of addition of the enzymes listed in the above “2.2.1 Step (1)”. In addition, the temperature (increasing or decreasing the temperature) or the pressure of the fermented liquid can be changed during the fermentation process as needed. After fermentation, a filtration process for removing yeast from the beer flavor stock solution may be performed, or the filtration process may not be performed. In addition, water or the above-mentioned various additives may be added as needed. Further, in order to adjust the invertase activity value to the above-mentioned range, the beer flavor stock solution may be heated. Furthermore, in step (2), a maturation treatment (maturation step) may be performed after obtaining the fermented liquid. After obtaining the fermented liquid, maturation may be performed at any stage before moving to the next steps (3) and (4). It may be performed in a metal tank (e.g., a stainless steel tank, etc.) or in a wooden tank (e.g., a wooden barrel, etc.). The maturation period may be, for example, 1 day to 2 weeks, 3 days to 2 weeks, 3 to 7 days, etc. Through the maturation step, aroma components (e.g., diacetyl, etc.) that are not suitable for the beer flavor concentrate may be reduced.

[0093] 2.1.3 Process (3), Process (4) In one embodiment of the present invention, the non-alcohol fermented beer flavor stock solution may be produced through a non-alcohol fermentation step using yeast that does not produce alcohol. In this case, in the above step (2), yeast that does not produce alcohol may be used. When a non-alcohol fermented beer flavor stock solution is produced using an alcohol-producing yeast, it is further preferred to carry out steps (3) and (4) simultaneously with the above steps (1) to (2). Step (3): a step of removing alcohol components from the fermentation liquid after step (2). Step (4): A step of adjusting the amount of carbon dioxide after step (3).

[0094] In step (3), the alcohol component produced by the fermentation step in step (2) is preferably removed by heat treatment. The conditions for the heat treatment can be the same as those for the production of a general non-alcoholic beer-flavored beverage. Furthermore, after step (3), the alcohol component is removed from the solution and carbon dioxide is also removed. Therefore, it is preferred to adjust the amount of carbon dioxide in step (4). As a method for adjusting the amount of carbon dioxide, the solution after the step (3) may be mixed with carbonated water to be added, or carbon dioxide may be directly added to the solution after the step (3) is carried out.

[0095] The beer-flavor stock solution of one embodiment of the present invention obtained in this way is sterilized as necessary, filled into a predetermined container, and distributed on the market as a product. There is no particular limitation on the method for packaging the beer flavor stock solution, and a container packaging method known to those skilled in the art can be used. Through the container packaging step, the beer flavor stock solution of the present invention is filled and sealed into a container. In the container packaging step, a container of any shape and material can be used, and examples of the container are shown above.

[0096] 2.2 Method for producing non-fermented beer flavor concentrate When the beer flavor stock solution of one embodiment of the present invention is a non-fermented beer flavor stock solution, it can be produced by a general method for producing a non-fermented beer flavor beverage. Specific examples of the method for producing the non-fermented beer flavor stock solution of one embodiment of the present invention include a method having the following steps (a) to (b). Step (a): A step of subjecting the raw material to at least one of saccharification, boiling and solids removal to obtain a pre-beverage solution. Step (b): A step of cooling the pre-beverage solution obtained in step (a) and adding carbon dioxide.

[0097] The step (a) is the same as the step (1) of obtaining a pre-fermentation liquid in the above-mentioned "method for producing a fermented beer flavor stock solution". In step (b), as a method for adding carbon dioxide, the carbon dioxide may be added by mixing the cooled pre-fermentation liquid obtained in step (a) with carbonated water or directly added to the cooled fermentation stock solution. In addition, when adding carbon dioxide at the same time as step (b), additives such as preservatives, sweeteners, flavors, acidulants, and pigments may be added as needed.

[0098] Furthermore, when the non-fermented beer flavor stock solution is converted into the non-fermented alcohol-containing beer flavor stock solution, the following step (c) is included. Step (c): A step of blending an alcohol component at least after step (a).

[0099] The step (c) may be carried out at least after the step (a), and may be carried out, for example, at any one or more of the following (I) to (III). (I): Between step (a) and step (b) (II): Simultaneous with step (b) (III): After step (b) Among these, step (c) is preferably performed after adjusting the cooled fermentation stock solution obtained by cooling the pre-fermentation solution obtained in step (a) and before adding carbon dioxide. As the alcohol component prepared in step (c), spirits (distilled liquors) derived from the above-mentioned grains are preferred.

[0100] The non-fermented beer flavor stock solution obtained in this way is filled into a predetermined container and distributed on the market as a product. There is no particular limitation on the method for packaging the non-fermented beer flavor stock solution, and a container packaging method known to those skilled in the art can be used. Through the container packaging step, the non-fermented beer flavor stock solution of the present invention is filled and sealed into a container. In the container packaging step, a container of any shape and material can be used, and examples of the container are shown above.

[0101] 3. Method for producing beer-flavored beverage One embodiment of the present invention also relates to a method for producing a beer-flavored beverage comprising mixing the above-mentioned beer-flavored stock solution and an edible aqueous solution. The amount of the edible aqueous solution added can be set to more than 2 times, more than 3 times, more than 4 times, more than 5 times, more than 6 times, more than 7 times, more than 8 times, more than 9 times, or more than 10 times the amount of the beer-flavored stock solution of one embodiment of the present invention. In addition, it can also be set to less than 10 times, less than 9 times, less than 8 times, less than 7 times, less than 6 times, less than 5 times, less than 4 times, less than 3 times, or less than 2 times. In addition, regarding the edible aqueous solution, as described in the above-mentioned "1. Beer-flavored stock solution". The obtained beer-flavored beverage can be drunk directly, or can be filled into a container in the same manner as the beer-flavored stock solution and distributed on the market as a product. Example

[0102] Hereinafter, the present invention will be described in further detail with reference to Examples and the like, but the present invention is not limited to these Examples.

[0103] [Example A] Evaluation of beer flavor stock solution <Preparation of beer flavor stock solution> After the crushed barley malt was put into a loading tank filled with 120L of warm water, the temperature was gradually increased and maintained, and malt cakes etc. were filtered out. After filtration, the raw material liquid, sugar liquid and hops were put into a boiling kettle, and the volume was adjusted to 100L with warm water to obtain hot wort. The obtained hot wort was cooled and aerated with oxygen to obtain 60L of pre-fermentation liquid before yeast addition. To the pre-fermentation liquid thus obtained, brewer's yeast (top fermentation yeast) was added, and the fermentation temperature and fermentation time were adjusted to carry out alcohol fermentation in a manner to achieve a predetermined original wort concentration and alcohol content, and then the yeast was removed by filtration to prepare a beer flavored stock solution. In addition, in all the examples and comparative examples, no liquor was added. The malt ratio of each example and comparative example is shown in Tables 1 to 3. In addition, enzymes were added and heat-treated except for Examples 1, 4, 7, 11 and Comparative Examples 1 to 3. The invertase activity value of the beer flavor stock solution of Examples 1, 4, 7, 11 and Comparative Examples 1 to 3 was more than 55 units, and the invertase activity value of the beer flavor stock solution other than Examples 1, 4, 7, 11 and Comparative Examples 1 to 3 was less than 55 units.

[0104] <Sensory Evaluation> The obtained beer flavor stock solution was cooled to about 4° C., and the same six professional panelists smelled the aroma and evaluated the aroma as shown below with respect to the evaluation item of “unpleasant malt-derived grain taste in the beer flavor stock solution”.

[0105] Specifically, the evaluation was performed in a range of 3.0 (maximum value) to 1.0 (minimum value) on a 0.1 scale based on the following rating standard, and the average of the ratings of the six professional panelists was calculated. During the evaluation, samples were prepared in advance with evaluation items corresponding to the following standards "1.0", "1.5", "2.0", "2.5" and "3.0", respectively, in order to unify the standards among the professional judges. In addition, in the sensory evaluation of all the examples and comparative examples, no difference of 0.2 or more in the score value was found between the professional judges for the same sample. In addition, in the examples where the comprehensive evaluation was "A" or "B", no professional judge gave a score lower than 2.0.

[0106] [Unpleasant grainy taste from malt in beer flavor concentrate] "3.0": The unpleasant grain taste from malt in the beer flavor stock solution is not felt at all. "2.5": The unpleasant grain taste derived from malt in the beer-flavor stock solution is hardly felt. "2.0": The unpleasant grain taste derived from malt in the beer-flavor stock solution is not much felt. "1.5": An unpleasant grainy smell derived from malt is perceived in the beer-flavor stock solution. "1.0": An unpleasant grainy smell derived from malt in the beer-flavor stock solution is strongly felt.

[0107] [Comprehensive evaluation] "A": The average score of the above sensory evaluation items is 2.2 or higher. "B": The average score of the above sensory evaluation items is 2.0 or more and less than 2.2. "C": The average score of the above sensory evaluation items is less than 2.0.

[0108] [Table 1] [Table 2] [Table 3]

[0109] [Example B] Evaluation of beer-flavored beverages <Preparation of beer-flavored beverages> According to the method of Example A, the beer flavor stock solutions of the Examples and Comparative Examples shown in Tables 4 to 6 were prepared. In all Examples, enzymes were added and heat treated. In all Examples, the invertase activity value of the beer flavor stock solution was 55 units or less. In addition, no liquor was added in all Examples. The obtained beer-flavored stock solution was mixed with carbonated water at the dilution ratios shown in the tables to obtain beer-flavored beverages. In the following Tables 4 to 6, the contents of "total nitrogen", "total polyphenols", "free amino nitrogen" and "phosphoric acid" refer to the contents in the beer flavor stock solution.

[0110] <Sensory Evaluation> The obtained beer-flavored beverage was cooled to about 4°C and tasted by the same 6 professional judges. The evaluation items of "suitable drinking feeling of beer-flavored beverage", "suitable freshness of beer-flavored beverage", "suitable refreshing feeling of beer-flavored beverage" and "suitable stimulation of beer-flavored beverage" were evaluated as shown below.

[0111] Specifically, the evaluation was performed in a range of 3.0 (maximum value) to 1.0 (minimum value) on a 0.1 scale based on the following rating standard, and the average of the ratings of the six professional panelists was calculated. During the evaluation, samples were prepared in advance with evaluation items corresponding to the following standards "1.0", "1.5", "2.0", "2.5" and "3.0", respectively, in order to unify the standards among the professional judges. In addition, in the sensory evaluation of all the examples, no difference of 0.2 or more in the score value was found between the professional judges for the same sample. In addition, in the examples where the comprehensive evaluation was "A" or "B", no professional judge gave a score lower than 2.0.

[0112] [Suitable drinking experience of beer-flavored beverages] "3.0": The drinking feeling suitable for a beer-flavored beverage is very strongly felt. "2.5": The suitable drinking feeling of the beer-flavored beverage was strongly felt. "2.0": A suitable drinking feeling of a beer-flavored beverage was felt. "1.5": The drinking feeling suitable for a beer-flavored beverage is not felt much. "1.0": The drinking feeling suitable for the beer-flavored beverage is hardly felt.

[0113] [Suitable refreshing degree for beer-flavored beverages] "3.0": The appropriate refreshing degree of a beer-flavored beverage is felt very strongly. "2.5": Suitable refreshingness of a beer-flavored beverage is strongly felt. "2.0": Suitable refreshingness of a beer-flavored beverage was felt. "1.5": The appropriate refreshing degree of a beer-flavored beverage is not felt. "1.0": The appropriate refreshing degree of a beer-flavored beverage is hardly felt.

[0114] [The perfect refreshing taste for beer-flavored beverages] "3.0": The refreshing feeling suitable for a beer-flavored beverage is felt very strongly. "2.5": A refreshing feeling suitable for a beer-flavored beverage is strongly felt. "2.0": A suitable refreshing feeling of a beer-flavored beverage was felt. "1.5": The refreshing feeling suitable for a beer-flavored beverage is not felt much. "1.0": The appropriate refreshing feeling of a beer-flavored beverage is hardly felt.

[0115] [The appropriate stimulation of beer-flavored beverages] "3.0": The appropriate stimulation of the beer-flavored beverage was felt very strongly. "2.5": The appropriate stimulation of the beer-flavored beverage is strongly felt. "2.0": A suitable stimulation of a beer-flavored beverage is felt. "1.5": The appropriate stimulation of the beer-flavored beverage is not felt much. "1.0": The appropriate stimulation of the beer-flavored beverage is hardly felt.

[0116] [Overall evaluation] "A": The average scores of the sensory evaluation items of each table are all above 2.2. "B": Does not meet the requirements of "A" and "C". "C": The average scores of the sensory evaluation items in each table are all above 1 and below 2.0.

[0117] [Table 4] [Table 5] [Table 6]

[0118] [Example C] Evaluation of beer flavor concentrate and beer flavor beverage According to the method of Example A, beer flavor stock solutions with malt ratios of 40 to 80% in Examples 29 and 30 and Examples 31 to 33 having the compositions shown in Tables 7 and 8 below were appropriately prepared. Sensory evaluation was performed on the obtained beer flavor stock solutions in the same manner as in Example A, and the average score of 6 professional panelists for "unpleasant grain taste from malt in beer flavor stock solutions" was 2.8 or more in Examples 29 and 30, and 2.7 or more in Examples 31 to 33. Furthermore, the obtained beer-flavored stock solution was diluted 2, 3, 4, 5, and 6 times to prepare beer-flavored beverages, and the beer-flavored beverages were subjected to sensory evaluation in the same manner as in Example B. As a result, the average scores of the six professional judges for all evaluation items of "suitable drinking feeling of beer-flavored beverage", "suitable refreshing degree of beer-flavored beverage", "suitable refreshing feeling of beer-flavored beverage", and "suitable stimulation feeling of beer-flavored beverage" were 2.1 or higher in all the examples.

[0119] [Table 7] [Table 8]

[0120] As can be seen from the results of Tables 1 to 3, 7, and 8, the beer-flavored stock solution having a ratio [(B) / (A)] of the original wort concentration (unit: mass %) (B) to the alcohol content (unit: v / v %) (A) of 2.50 or less has less unpleasant grain taste from malt. In addition, as can be seen from the results of Tables 4 to 8, the beer-flavored beverages prepared using the beer-flavored stock solution having a ratio of the original wort concentration to the alcohol content within the above range have good drinking feel, freshness, refreshing taste, and stimulating feeling.

Claims

1. A beer flavor stock solution, characterized in that: The ratio of the original wort concentration (unit: mass %) (B) to the alcohol content (unit: (v / v) %) (A), that is, (B) / (A) is 2.50 or less.

2. The beer flavor stock solution according to claim 1, characterized in that: The original wort concentration is 15.0 to 50.0% by mass.

3. The beer flavor stock solution according to claim 1, characterized in that: The alcohol content is 8.00 (v / v)% or more.

4. The beer flavor stock solution according to claim 1, characterized in that: The alcohol content is 50.00 (v / v)% or less.

5. The beer flavor stock solution according to claim 1, characterized in that: The malt ratio is 30% by mass or more.

6. The beer flavor stock solution according to claim 1, characterized in that: The total nitrogen content is above 45 mg / 100 mL.

7. The beer flavor stock solution according to claim 1, characterized in that: The total polyphenol content is 500 mass ppm or less.

8. The beer flavor stock solution according to claim 1, characterized in that: The content of free amino nitrogen is less than 40 mg / 100 mL.

9. The beer flavor stock solution according to claim 1, characterized in that: The phosphoric acid content is 350 mg / L or more.

10. The beer flavor stock solution according to claim 1, characterized in that: This is the stock solution for 2 to 10 times dilution.

11. The beer flavor stock solution according to claim 1, characterized in that: It is the fermentation liquid.

12. The beer flavor stock solution according to claim 1, characterized in that: Does not contain spirits.

13. A beer-flavored beverage, characterized in that: The beer flavor stock solution according to claim 1 is mixed with an edible aqueous solution to prepare the product.

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