Beer flavor beverage

Abstract

Provided is a beer-flavored beverage characterized by having an alcohol content of 10.0 (v / v)% or more and a true extract concentration of 11.8 (w / w)% or more.

Description

Technical Field

[0001] The present invention relates to a beer-flavored beverage and a method for manufacturing the same. Background Art

[0002] Heretofore, in order to meet the diverse preferences of recent consumers, various beer-flavored beverages have been developed and distributed on the market. For example, Patent Document 1 discloses a high-alcohol beer-flavored beverage containing citric acid and phenethyl alcohol, wherein the content of citric acid is 270 mg / L or more and 1100 mg / L or less, and the content of phenethyl alcohol is 40 mg / L or more and 180 mg / L or less.

[0003] Patent Document Patent Document 1: Japanese Patent Application Laid-Open No. 2021-159020 Summary of the Invention

[0004] A high-alcohol beer-flavored beverage has a strong and unpleasant bitterness and also has a tendency that it is difficult to feel a mellow taste. Against this background, there is a demand for a high-alcohol beer-flavored beverage that can suppress unpleasant bitterness and has an appropriate mellow taste.

[0005] The present invention provides a beer-flavored beverage having an alcohol content and a real extract concentration of a specified value or more. Specifically, the present invention provides, for example, the following aspects [1] to [8]. [1] A beer-flavored beverage, characterized in that the alcohol content is 10.0 (v / v)% or more and the real extract concentration is 11.8 (w / w)% or more. [2] The beer-flavored beverage according to the above [1], characterized in that the protein content is 1.0 mg / mL or more. [3] The beer-flavored beverage according to the above [1] or [2], characterized in that the ratio of the real extract concentration (unit: (w / w)%) to the alcohol content (unit: (v / v)%), that is, real extract concentration / alcohol content, is 0.10 or more and 5.00 or less. [4] The beer-flavored beverage according to any one of the above [1] to [3], characterized in that the alcohol content is 15.0 (v / v)% or more and 30.0 (v / v)% or less. [5] The beer-flavored beverage according to any one of the above [1] to [4], characterized in that the real extract concentration is 14.0 (w / w)% or more and 25.0 (w / w)% or less. [6] The beer-flavored beverage according to any one of [1] to [5] above is characterized in that the ratio of the protein content (unit: mg / mL) to the alcohol content (unit: (v / v)%) is 0.050 or more and 5.0 or less, i.e., protein content / alcohol content. [7] The beer-flavored beverage according to any one of [1] to [6] above is characterized in that the ratio of the protein content (unit: mg / mL) to the real extract concentration (unit: (w / w)%) is 0.050 or more and 5.0 or less, i.e., protein content / real extract concentration. [8] A method for manufacturing a beer-flavored beverage is characterized by at least having the following steps (a) and (b). · Step (a): A step of adjusting the alcohol content of the beer-flavored beverage to 10.0 (v / v)% or more. · Step (b): A step of adjusting the real extract concentration of the beer-flavored beverage to 11.8 (w / w)% or more.

[0006] In a preferred embodiment of the present invention, a beer-flavored beverage can provide, for example, a beer-flavored beverage in which an unpleasant bitterness is suppressed and has an appropriate mellow feeling. Detailed implementation mode

[0007] 1. Beer-flavored beverage In this specification, the so-called "beer-flavored beverage" refers to an alcoholic carbonated beverage having a beer-like flavor. That is, the beer-flavored beverage in this specification also includes any carbonated beverage having a beer flavor without special declaration. Therefore, the "beer-flavored beverage" includes, for example, not only malt fermentation beverages (i.e., beer) or fermented beer-flavored beverages obtained by using malt, hops, and water as raw materials and fermenting them with yeast, but also carbonated beverages obtained by adding a beer flavoring containing aroma components such as esters, higher alcohols, or lactones.

[0008] In addition, a beer-flavored beverage according to an embodiment of the present invention can be a fermented beer-flavored beverage using yeast via a fermentation process, or a non-fermented alcoholic beer-flavored beverage that does not go through a fermentation process but adds spirits (distilled spirits), etc. As a fermented beer - flavored beverage, it can be an ale - flavored beverage (top - fermented beer - flavored beverage) brewed through a fermentation process using top - fermenting yeast (such as Saccharomyces cerevisiae), or it can be a bottom - fermented beer - flavored beverage such as a lager - flavored beverage or a pilsner - flavored beverage brewed through a fermentation process using bottom - fermenting yeast (such as Saccharomyces cerevisiae), or it can be a beverage obtained by mixing a top - fermented beer - flavored beverage and a bottom - fermented beer - flavored beverage. In addition, the so - called "fermentation" in this specification can be alcoholic fermentation that produces alcohol, or non - alcoholic fermentation that does not produce alcohol. In the case of non - alcoholic fermentation, a beer - flavored beverage of one form of the present invention can be prepared by adding spirits (distilled liquor), etc.

[0009] In addition, a beer - flavored beverage of one form of the present invention can be a malt - using beer - flavored beverage using malt as a raw material, or a malt - non - using beer - flavored beverage that does not use malt. As a malt - using beer - flavored beverage, for example, a barley - malt - using beer - flavored beverage can be cited.

[0010] The alcohol content (ethanol content) of a beer - flavored beverage of one form of the present invention is 10.0 (v / v)% or more. In this specification, the so - called "high - alcohol beer - flavored beverage" refers to a beer - flavored beverage with an alcohol content of 10.0 (v / v)% or more.

[0011] The alcohol content (ethanol content) of the beer-flavored beverage in one mode of the present invention is 10.0 (v / v)% or more, and may be 10.5 (v / v)% or more, 11.0 (v / v)% or more, or may be 11.5 (v / v)% or more, 12.0 (v / v)% or more, 12.5 (v / v)% or more, 13.0 (v / v)% or more, 13.5 (v / v)% or more, 14.0 (v / v)% or more, 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, 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, 25.0 (v / v)% or more, 26.0 (v / v)% or more, 27.0 (v / v)% or more, 28.0 (v / v)% or more, 29.0 (v / v)% or more, or 30.0 (v / v)% or more. In addition, it may also be set to 50.0 (v / v)% or less, 47.0 (v / v)% or less, 45.0 (v / v)% or less, 43.0 (v / v)% or less, 40.0 (v / v)% or less, 37.0 (v / v)% or less, 35.0 (v / v)% or less, 33.0 (v / v)% or less, 30.0 (v / v)% or less, 29.0 (v / v)% or less, 28.0 (v / v)% or less, 27.0 (v / v)% or less, 26.0 (v / v)% or less, 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, or 20.0 (v / v)% or less.

[0012] In addition, in this specification, the alcohol content is set to be expressed as a percentage by volume / volume basis ((v / v)%). In addition, the alcohol content of the beverage can also be measured by any known method, for example, it can be measured by a vibrating densitometer.

[0013] In addition, the alcohol content of a beer-flavored beverage according to one embodiment of the present invention can be adjusted to a desired range by appropriately setting the following conditions: types of raw materials (such as wheat, malt, grits, sugar solution, etc.), amounts of raw materials, types of enzymes, enzyme addition amounts, enzyme addition timing, saccharification time in the charging tank, proteolysis time in the charging tank, pH in the charging tank, pH in the charging process (wort production process from malt input to yeast addition), acid addition amount used for pH adjustment, pH adjustment timing (at charging, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), set temperatures and holding times of each temperature zone during wort preparation (including saccharification), original wort concentration of the pre-fermentation liquid, original wort concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast strain, yeast addition amount, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and presence or absence of addition of spirits or brewing alcohol and addition amounts at the time of addition, etc.

[0014] In order to adjust the alcohol content to the above range, a beer-flavored beverage according to one embodiment of the present invention may contain spirits (distilled spirits) derived from grains as an alcohol component. In this specification, spirits refer to alcoholic beverages obtained by using grains such as wheat, rice, buckwheat, corn, potatoes, sugarcane, etc. as raw materials, saccharifying them using malt or, if necessary, enzyme agents, fermenting them using yeast, and then further distilling. Grains used as raw materials for spirits are preferably plants belonging to the Gramineae family, and more preferably wheat.

[0015] However, high-alcohol beer-flavored beverages have a strong and unpleasant bitterness, and in addition, there is a tendency for the mellow feeling to be difficult to perceive. To address the problems specific to such high-alcohol beer-flavored beverages, a beer-flavored beverage according to one embodiment of the present invention can be made into a high-alcohol beer-flavored beverage that suppresses the unpleasant bitterness and has an appropriate mellow feeling by adjusting the true extract concentration.

[0016] In a beer-flavored beverage according to one aspect of the present invention, the true extract concentration is 11.8% by mass or more, and may be 12.0 (w / w)% or more, 12.3 (w / w)% or more, 12.5 (w / w)% or more, 12.8 (w / w)% or more, 13.0 (w / w)% or more, 13.3 (w / w)% or more, 13.5 (w / w)% or more, 13.8 (w / w)% or more, 14.0 (w / w)% or more, 14.3 (w / w)% or more, 14.5 (w / w)% or more, 14.8 (w / w)% or more, 15.0 (w / w)% or more, 15.3 (w / w)% or more, 15.5 (w / w)% or more, 15.8 (w / w)% or more, 16.0 (w / w)% or more, 16.3 (w / w)% or more, 16.5 (w / w)% or more, 16.8 (w / w)% or more, 17.0 (w / w)% or more, 17.3 (w / w)% or more, 17.5 (w / w)% or more, 17.8 (w / w)% or more, 18.0 (w / w)% or more, 18.3 (w / w)% or more, 18.5 (w / w)% or more, 18.8 (w / w)% or more, 19.0 (w / w)% or more, 19.3 (w / w)% or more, 19.5 (w / w)% or more, 19.8 (w / w)% or more, 20.0 (w / w)% or more, 20.3 (w / w)% or more, 20.5 (w / w)% or more, 20.8 (w / w)% or more, or 21.0 (w / w)% or more. In addition, it may be set to 40.0 (w / w)% or less, 37.0 (w / w)% or less, 35.0 (w / w)% or less, 32.0 (w / w)% or less, 30.0 (w / w)% or less, 29.0 (w / w)% or less, 28.0 (w / w)% or less, 27.0 (w / w)% or less, 26.0 (w / w)% or less, 25.0 (w / w)% or less, 24.0 (w / w)% or less, 23.0 (w / w)% or less, 22.0 (w / w)% or less, 21.0 (w / w)% or less, 20.0 (w / w)% or less, 19.8 (w / w)% or less, 19.5 (w / w)% or less, 19.3 (w / w)% or less, 19.0 (w / w)% or less, 18.8 (w / w)% or less, 18.5 (w / w)% or less, 18.3 (w / w)% or less, 18.0 (w / w)% or less, 17.8 (w / w)% or less, 17.5 (w / w)% or less, 17.3 (w / w)% or less, 17.0 (w / w)% or less, 16.8 (w / w)% or less, 16.5 (w / w)% or less, 16.3 (w / w)% or less, 16.0 (w / w)% or less, 15.8 (w / w)% or less, 15.5 (w / w)% or less, 15.3 (w / w)% or less, 15.0 (w / w)% or less, 14.8 (w / w)% or less, 14.5 (w / w)% or less, 14.3 (w / w)% or less, 14.0 (w / w)% or less, 13.8 (w / w)% or less, 13.5 (w / w)% or less, 13.3 (w / w)% or less, 13.0 (w / w)% or less, 12.8 (w / w)% or less, 12.5 (w / w)% or less, 12.3 (w / w)% or less, or 12.0 (w / w)% or less.

[0017] In addition, the true extract concentration can be measured by the method described in 8.4.3 Alcolyzer method of the Revised BCOJ Beer Analysis Method, Compiled by the International Technical Committee of the Beer Brewing Association [Analysis Committee], Supplement and Revision in 2013 (Japan Brewing Association, Incorporated Administrative Agency). The adjustment of the true extract concentration can be carried out by appropriately setting the following conditions: addition of dilution water or carbonated water, types of raw materials (malt, grits, sugar solution, etc.), crushing particle size of malt, crushing method of malt (wet crushing, dry crushing, etc.), humidity at the time of malt crushing (degree of humidity adjustment), temperature at the time of malt crushing, type of mill used for malt crushing, amount of raw materials, type of enzyme, addition amount of enzyme, timing of enzyme addition, enzyme decomposition time, saccharification time in the charging tank, proteolysis time in the charging tank, pH in the charging tank, pH in the charging process (wort manufacturing process from the start of malt input to before yeast addition), addition amount of acid used for pH adjustment, timing of pH adjustment (at the time of charging, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), set temperature and holding time of each temperature zone during wort preparation (including saccharification), wort filtration time, temperature during wort filtration, pH during wort filtration, wort recovery amount during wort filtration, amount of sparging water during wort filtration, pH of sparging water during wort filtration, temperature of sparging water during wort filtration, fermentation conditions (oxygen concentration, aeration conditions, yeast strain, addition amount of yeast, yeast proliferation number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), addition of spirits or brewing alcohol, etc.

[0018] In a beer-flavored beverage according to one embodiment of the present invention, from the perspective of producing a high-alcohol beer-flavored beverage having an appropriate alcohol pungency and excellent balance between an unpleasant bitterness suppressing effect and a suitable mellow feeling, the ratio of the real extract concentration (unit: (w / w)%) to the alcohol content (unit: (v / v)%) [real extract concentration / alcohol content] is preferably 0.10 or more, 0.15 or more, 0.20 or more, 0.25 or more, 0.30 or more, 0.32 or more, 0.35 or more, 0.37 or more, 0.40 or more, 0.42 or more, 0.45 or more, 0.47 or more, 0.50 or more, 0.52 or more, 0.55 or more, 0.57 or more, 0.60 or more, 0.62 or more, 0.65 or more, 0.67 or more, 0.70 or more, 0.72 or more, 0.75 or more, 0.77 or more, 0.80 or more, 0.82 or more, 0.85 or more, or 0.87 or more, and may also be 1.00 or more, 1.10 or more, 1.20 or more, 1.30 or more, 1.40 or more, 1.50 or more, 1.60 or more, 1.70 or more, 1.80 or more, 1.90 or more, 2.00 or more, 2.10 or more, or 2.20 or more. Further, in a beer-flavored beverage according to one embodiment of the present invention, from the perspective of producing a high-alcohol beer-flavored beverage having an appropriate alcohol pungency and excellent balance between an unpleasant bitterness suppressing effect and a suitable mellow feeling, the ratio of the real extract concentration (unit: (w / w)%) to the alcohol content (unit: (v / v)%) [real extract concentration / alcohol content] is preferably 5.00 or less, 4.50 or less, 4.00 or less, 3.50 or less, 3.00 or less, 2.80 or less, 2.50 or less, 2.30 or less, 2.00 or less, 1.90 or less, 1.80 or less, 1.70 or less, 1.60 or less, 1.50 or less, 1.40 or less, 1.30 or less, 1.20 or less, 1.10 or less, or 1.00 or less, and may also be 0.90 or less, 0.80 or less, 0.70 or less, 0.60 or less, 0.50 or less, 0.40 or less, 0.30 or less, 0.20 or less, or 0.10 or less.

[0019] In addition, in a beer-flavored beverage according to one embodiment of the present invention, from the perspective of further producing a high-alcohol beer-flavored beverage with an even more enhanced aftertaste satisfaction, the protein content is preferably set to 0.5 mg / mL or more, 1.0 mg / mL or more, 1.5 mg / mL or more, 2.0 mg / mL or more, 2.5 mg / mL or more, 3.0 mg / mL or more, 3.5 mg / mL or more, 4.0 mg / mL or more, 4.5 mg / mL or more, 5.0 mg / mL or more, 5.5 mg / mL or more, 6.0 mg / mL or more, 6.5 mg / mL or more, 7.0 mg / mL or more, 7.5 mg / mL or more, 8.0 mg / mL or more, 8.5 mg / mL or more, 9.0 mg / mL or more, 9.5 mg / mL or more, 10.0 mg / mL or more, 10.5 mg / mL or more, 11.0 mg / mL or more, 11.5 mg / mL or more, 12.0 mg / mL or more, 12.5 mg / mL or more, 13.0 mg / mL or more, 13.5 mg / mL or more, 14.0 mg / mL or more, 14.5 mg / mL or more, 15.0 mg / mL or more, and may also be set to 15.5 mg / mL or more, 16.0 mg / mL or more, 16.5 mg / mL or more, 17.0 mg / mL or more, 17.5 mg / mL or more, 18.0 mg / mL or more, 18.5 mg / mL or more, 19.0 mg / mL or more, 19.5 mg / mL or more, 20.0 mg / mL or more, 20.5 mg / mL or more, 21.0 mg / mL or more, 21.5 mg / mL or more, 22.0 mg / mL or more, 22.5 mg / mL or more, 23.0 mg / mL or more, 23.5 mg / mL or more, 24.0 mg / mL or more, 24.5 mg / mL or more, 25.0 mg / mL or more, 25.5 mg / mL or more, 26.0 mg / mL or more, 26.5 mg / mL or more, 27.0 mg / mL or more, 27.5 mg / mL or more, 28.0 mg / mL or more, 28.5 mg / mL or more, 29.0 mg / mL or more, 29.5 mg / mL or more, 30.0 mg / mL or more, 30.5 mg / mL or more, or 31.0 mg / mL or more.In addition, in a beer-flavored beverage according to one embodiment of the present invention, from the perspective of further producing a high-alcohol beer-flavored beverage with an even more enhanced post-drinking satisfaction, the protein content is preferably 100.0 mg / mL or less, 90.0 mg / mL or less, 80.0 mg / mL or less, 70.0 mg / mL or less, 60.0 mg / mL or less, 50.0 mg / mL or less, 47.0 mg / mL or less, 45.0 mg / mL or less, 42.0 mg / mL or less, 40.0 mg / mL or less, 37.0 mg / mL or less, 35.0 mg / mL or less, 32.0 mg / mL or less, 30.0 mg / mL or less, 29.5 mg / mL or less, 29.0 mg / mL or less, 28.5 mg / mL or less, 28.0 mg / mL or less, 27.5 mg / mL or less, 27.0 mg / mL or less, 26.5 mg / mL or less, 26.0 mg / mL or less, 25.5 mg / mL or less, 25.0 mg / mL or less, 24.5 mg / mL or less, 24.0 mg / mL or less, 23.5 mg / mL or less, 23.0 mg / mL or less, 22.5 mg / mL or less, 22.0 mg / mL or less, 21.5 mg / mL or less, 21.0 mg / mL or less, 20.5 mg / mL or less, or 20.0 mg / mL or less, and may also be 19.5 mg / mL or less, 19.0 mg / mL or less, 18.5 mg / mL or less, 18.0 mg / mL or less, 17.5 mg / mL or less, 17.0 mg / mL or less, 16.5 mg / mL or less, 16.0 mg / mL or less, 15.5 mg / mL or less, 15.0 mg / mL or less, 14.5 mg / mL or less, 14.0 mg / mL or less, 13.5 mg / mL or less, 13.0 mg / mL or less, 12.5 mg / mL or less, 12.0 mg / mL or less, 11.5 mg / mL or less, 11.0 mg / mL or less, 10.5 mg / mL or less, 10.0 mg / mL or less, 9.5 mg / mL or less, 9.0 mg / mL or less, 8.5 mg / mL or less, 8.0 mg / mL or less, 7.5 mg / mL or less, 7.0 mg / mL or less, 6.5 mg / mL or less, 6.0 mg / mL or less, 5.5 mg / mL or less, 5.0 mg / mL or less, 4.5 mg / mL or less, 4.0 mg / mL or less, 3.5 mg / mL or less, 3.0 mg / mL or less, 2.5 mg / mL or less, 2.0 mg / mL or less, 1.5 mg / mL or less, or 1.0 mg / mL or less.

[0020] In addition, the protein content can be calculated by multiplying the total nitrogen content by the protein conversion factor of 6.25. Moreover, the total nitrogen content can be determined according to the method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewers Association, compiled by the International Technical Committee [Analysis Committee] of the Beer Brewing Association, supplemented and revised in 2013). Furthermore, the protein content can be controlled by adjusting the usage amount of raw materials with a relatively high nitrogen content that can be assimilated by yeast. Specifically, the protein content can be increased by increasing the usage amount of raw materials with a high nitrogen content. Examples of raw materials with a high nitrogen content include malt and ungerminated grains of cereals such as barley, wheat (wheat protein), rye, wild oats, oats, coix seeds, corn, soybeans (soybean protein), peas (pea protein), yeast extract, collagen, collagen peptides, vegetables, fruits, buckwheat, sesame, miso, tea, oysters, kelp, wakame, bonito flakes, etc. In addition to the selection of the usage amount or type of raw materials, the adjustment of the protein content can also be achieved by appropriately setting the following conditions: type of enzyme, addition amount of enzyme (including proteolytic enzymes, etc.), timing of enzyme addition, protein decomposition time in the mash tun, pH in the mash tun, pH in the mashing process (wort production process from malt input to yeast addition), wort filtration time, set temperature and holding time of each temperature zone during wort preparation, boiling time and pH in the boiling process, original wort concentration of the pre-fermentation liquid, original wort concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast strain, addition amount of yeast, yeast proliferation number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0021] In a beer-flavored beverage according to one embodiment of the present invention, from the perspective of producing a high-alcohol beer-flavored beverage with an appropriate alcohol pungency and an enhanced post-drinking satisfaction, the ratio of the protein content (unit: mg / mL) to the alcohol content (unit: (v / v)%) [protein content / alcohol content] is preferably 0.050 or more, 0.070 or more, 0.10 or more, 0.15 or more, 0.20 or more, 0.25 or more, 0.30 or more, 0.35 or more, 0.40 or more, 0.45 or more, 0.50 or more, 0.55 or more, 0.60 or more, 0.65 or more, 0.70 or more, 0.75 or more, or 0.80 or more, and may also be 0.90 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, or 1.7 or more. In a beer-flavored beverage according to one embodiment of the present invention, from the perspective of producing a high-alcohol beer-flavored beverage with an appropriate alcohol pungency and an enhanced post-drinking satisfaction, the ratio of the protein content (unit: mg / mL) to the alcohol content (unit: (v / v)%) [protein content / alcohol content] is preferably 5.0 or less, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.2 or less, 2.0 or less, 1.9 or less, 1.8 or less, 1.7 or less, 1.6 or less, 1.5 or less, 1.4 or less, 1.3 or less, 1.2 or less, or 1.1 or less, and may also be 1.0 or less, 0.90 or less, 0.80 or less, 0.70 or less, 0.60 or less, 0.50 or less, 0.40 or less, 0.30 or less, 0.20 or less, 0.10 or less, 0.08 or less, or 0.06 or less.

[0022] In a beer-flavored beverage according to one embodiment of the present invention, from the perspective of producing a high-alcohol beer-flavored beverage with an excellent balance between the inhibitory effect of unpleasant bitterness and a suitable mellow feeling, and further enhanced post-drinking satisfaction, the ratio of the protein content (unit: mg / mL) to the real extract concentration (unit: (w / w)%) [protein content / real extract concentration] is preferably set to 0.050 or more, 0.060 or more, 0.070 or more, 0.10 or more, 0.15 or more, 0.20 or more, 0.25 or more, 0.30 or more, 0.35 or more, 0.40 or more, 0.45 or more, 0.50 or more, 0.55 or more, 0.60 or more, 0.65 or more, 0.70 or more, 0.75 or more, 0.80 or more, 0.85 or more, 0.90 or more, or 0.92 or more, and may also be set to 0.95 or more, 1.0 or more, 1.1 or more, 1.2 or more, 1.3 or more, 1.4 or more, 1.5 or more, 1.6 or more, 1.7 or more, 1.9 or more, or 2.0 or more. Further, in a beer-flavored beverage according to one embodiment of the present invention, from the perspective of producing a high-alcohol beer-flavored beverage with an excellent balance between the inhibitory effect of unpleasant bitterness and a suitable mellow feeling, and further enhanced post-drinking satisfaction, the ratio of the protein content (unit: mg / mL) to the real extract concentration (unit: (w / w)%) [protein content / real extract concentration] is preferably set to 5.0 or less, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.7 or less, 2.5 or less, 2.4 or less, 2.3 or less, 2.2 or less, 2.1 or less, 2.0 or less, 1.9 or less, 1.8 or less, 1.7 or less, 1.6 or less, 1.5 or less, 1.4 or less, or 1.3 or less, and may also be set to 1.2 or less, 1.1 or less, 1.0 or less, 0.90 or less, 0.80 or less, 0.70 or less, 0.60 or less, 0.50 or less, 0.40 or less, 0.30 or less, 0.20 or less, 0.10 or less, 0.08 or less, or 0.06 or less.

[0023] In a beer - flavored beverage according to one embodiment of the present invention, from the perspective of making a high - alcohol beer - flavored beverage with an appropriate astringent feeling, the bitterness value can be set to 1.0 BUs or more, 2.0 BUs or more, 3.0 BUs or more, 5.0 BUs or more, 7.0 BUs or more, 10.0 BUs or more, 12.0 BUs or more, 15.0 BUs or more, 17.0 BUs or more, 20.0 BUs or more, 22.0 BUs or more, 25.0 BUs or more, 27.0 BUs or more, 30.0 BUs or more, 32.0 BUs or more, 35.0 BUs or more, 37.0 BUs or more, or 40.0 BUs or more. In addition, it can be set to 500 BUs or less, 450 BUs or less, 400 BUs or less, 350 BUs or less, 300 BUs or less, 270 BUs or less, 250 BUs or less, 220 BUs or less, 200 BUs or less, 190 BUs or less, 180 BUs or less, 170 BUs or less, 160 BUs or less, 150 BUs or less, 140 BUs or less, 130 BUs or less, 120 BUs or less, 110 BUs or less, 100 BUs or less, 95 BUs or less, or 90 BUs or less. In addition, when a beer - flavored beverage according to one embodiment of the present invention does not use hops as a raw material, as the bitterness value, it can be set to less than 7.0 BUs, less than 6.0 BUs, less than 5.0 BUs, less than 4.0 BUs, less than 3.0 BUs, less than 2.0 BUs, less than 1.0 BUs, less than 0.5 BUs, or less than 0.1 BUs.

[0024] In this specification, the "bitterness value" of a beverage can be measured by the measurement method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, a public interest incorporated foundation, compiled by the International Technical Committee [Analysis Committee] of the Beer Brewing Association, supplemented and revised in 2013). In addition, the bitterness value of a beer - flavored beverage according to one embodiment of the present invention refers to an index of the bitterness brought by the hop - derived components mainly composed of isohumulone. For example, it can be controlled by appropriately adjusting the type, addition amount, and addition timing of hops.

[0025] In a beer-flavored beverage according to one embodiment of the present invention, the carbohydrate content can be set to 0.5 g / 100 mL or more, 0.6 g / 100 mL or more, 0.7 g / 100 mL or more, 0.8 g / 100 mL or more, 0.9 g / 100 mL or more, 1.0 g / 100 mL or more, 1.1 g / 100 mL or more, 1.2 g / 100 mL or more, 1.3 g / 100 mL or more, 1.4 g / 100 mL or more, 1.5 g / 100 mL or more, 1.6 g / 100 mL or more, 1.7 g / 100 mL or more, 1.8 g / 100 mL or more, 1.9 g / 100 mL or more, 2.0 g / 100 mL or more. In addition, it can be set to 5.0 g / 100 mL or less, 4.7 g / 100 mL or less, 4.5 g / 100 mL or less, 4.2 g / 100 mL or less, 4.0 g / 100 mL or less, 3.9 g / 100 mL or less, 3.8 g / 100 mL or less, 3.7 g / 100 mL or less, 3.6 g / 100 mL or less, 3.5 g / 100 mL or less, 3.4 g / 100 mL or less, 3.3 g / 100 mL or less, 3.2 g / 100 mL or less, 3.1 g / 100 mL or less, or 3.0 g / 100 mL or less.

[0026] In addition, the carbohydrate content can be adjusted by appropriately setting the following conditions: addition of dilution water or carbonated water, types of raw materials (such as malt, grits, sugar solution, etc.), amounts of raw materials, types of enzymes, addition amounts of enzymes (including carbohydrases, isomerases, etc.), timing of enzyme addition, saccharification time, pH during saccharification, pH in the charging process (wort production process from the start of malt input to before yeast addition), wort filtration time, set temperatures and holding times in each temperature zone during wort preparation (including during saccharification), original wort concentration of the pre-fermentation liquid, original wort concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast strain, yeast addition amount, yeast proliferation number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, enzyme addition amount, enzyme type, timing of enzyme addition, etc.), and so on. In addition, in this specification, the term "carbohydrate" refers to carbohydrates based on the food nutrition labeling standard (Ministry of Health, Labour and Welfare Notification No. 176 of 2003 (Heisei 15), partially amended by Consumer Affairs Agency Notification No. 8 of September 27, 2013 (Heisei 25)). Specifically, carbohydrates refer to the substances obtained by removing proteins, lipids, dietary fiber, ash, alcohol components, and moisture from the target food. Therefore, the amount of carbohydrates in a food can be calculated by subtracting the amounts of proteins, lipids, dietary fiber, ash, and moisture from the weight of the food. Here, the amounts of protein, lipid, dietary fiber, ash, and moisture are measured according to the methods disclosed in the nutrition labeling standards. Specifically, the amount of protein is measured by the nitrogen quantification conversion method, the amount of lipid is measured by the ether extraction method, the amount of dietary fiber is measured by the Prosky method, the amount of ash is measured by the direct ashing method, and the amount of moisture is measured by the reduced-pressure heating drying method.

[0027] In a beer-flavored beverage according to one embodiment of the present invention, the apparent degree of fermentation can be set to 56% or more, 58% or more, 60% or more, 62% or more, 65% or more, 67% or more, 70% or more, 72% or more, 75% or more, 77% or more, 80% or more, 82% or more, 85% or more, 87% or more, 90% or more, 92% or more, 95% or more, 97% or more, 100% or more, or 105% or more. In addition, it can be set to 120% or less, 119% or less, 118% or less, 117% or less, 116% or less, 115% or less, 114% or less, 113% or less, 112% or less, 111% or less, or 110% or less.

[0028] In addition, the apparent degree of fermentation can be adjusted by appropriately setting the following conditions: addition of dilution water or carbonated water, types of raw materials (such as malt, grits, sugar solution, etc.), amounts of raw materials, types of enzymes, addition amounts of enzymes (including also carbohydrases, isomerases, etc.), temperature during enzyme reaction, timing of enzyme addition, saccharification time, pH during saccharification, temperature during saccharification, pH in the charging process (wort production process from malt input to yeast addition), temperature in the charging process, wort filtration time, set temperatures and holding times in each temperature zone during wort preparation (including during saccharification), original wort concentration of the pre-fermentation liquid, original wort concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast strain, addition amount of yeast, yeast proliferation number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, addition amount of enzymes, types of enzymes, timing of enzyme addition, etc.), and the like. In this specification, the so-called "apparent degree of fermentation" refers to the proportion of the sugar concentration that yeast can consume as a nutrient source for alcoholic fermentation in the total sugar concentration contained in the liquid before fermentation. For example, the apparent degree of fermentation AA of the beer-flavored beverage 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 concentration (Original Gravity), which can be measured by the method described in the "BCOJ Beer Analysis Method (published by the Japan Brewing Society, edited by the Beer Brewing Association, revised edition on November 1, 2004)". In addition, "Es" represents the concentration of the appearance extract of the beer - flavored beverage. The appearance extract can be calculated, for example, by the following formula (2) as described in "BCOJ Beer Analysis Method (published by the Japan Brewing Association, compiled by the Beer Brewing Cooperative, revised edition of November 1, 2004)". Formula (2): Es = - 460.234+662.649×D - 202.414×D 2 (In formula (2), D is the specific gravity of the degassed beer - flavored beverage.) In addition, the appearance extract "Es" may sometimes become negative due to D in the above formula (2), so the calculated appearance degree of fermentation may sometimes exceed 100%.

[0029] The malt ratio of the beer - flavored beverage according to one aspect of the present invention can be 5% by mass or more, 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% 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, 67% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass. In addition, it can be 100% by mass or less, less than 100% by mass, 98% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 68% by mass or less, 67% by mass or less, or 66% by mass or less.

[0030] In this specification, the so - called "malt ratio" refers to the value calculated based on the Japanese Liquor Tax Law with an enforcement date of April 1, 2018 (Heisei 30) and the explanatory circulars of liquor - related administrative laws and regulations, etc. In addition, when controlling the malt ratio, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. As the carbon source of the raw materials that can be assimilated by yeast, monosaccharides, disaccharides, trisaccharides, their sugar solutions, etc. can be cited. As the nitrogen source, yeast extract, soy protein, malt, soybeans, peas, wheat malt, ungerminated grains, their decomposition products, etc. can be cited. In addition, as ungerminated grains, for example, ungerminated barley, wheat, rye, wild oats, oats, coix seeds, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard grass, etc. can be cited. In addition, starches obtained from these grains and their extracts can also be used.

[0031] In addition, the beer - flavored beverage according to one aspect of the present invention can be beer. In this specification, the term "beer" refers to a beverage obtained by using malt, hops, and water as raw materials and fermenting them with yeast. Specifically, it refers to a substance defined in accordance with the interpretations and announcements of the Japanese Liquor Tax Law and liquor administration-related laws and regulations with an enforcement date of April 1, 2018 (Heisei 30). That is, when the beer-flavored beverage of one embodiment of the present invention is beer, the above alcohol content can be adjusted through the fermentation process using yeast.

[0032] The color of the beer-flavored beverage of one embodiment of the present invention is not particularly limited and can be amber or golden yellow like ordinary beer, black like stout, or colorless and transparent, or a desired color can be imparted by adding a colorant or the like. The color of the beer-flavored beverage can be distinguished by the naked eye or specified by the total light transmittance or chromaticity, etc.

[0033] The chromaticity of the beer-flavored beverage of one embodiment of the present invention can be set to 0.5 EBC or more, 1.0 EBC or more, 2.0 EBC or more, 3.0 EBC or more, 5.0 EBC or more, 7.0 EBC or more, 10 EBC or more, 15 EBC or more, 20 EBC or more, 25 EBC or more, 30 EBC or more, 35 EBC or more, 40 EBC or more, 45 EBC or more, 50 EBC or more, 55 EBC or more, 60 EBC or more, 65 EBC or more, 70 EBC or more, 75 EBC or more, 80 EBC or more, 85 EBC or more, 90 EBC or more, 95 EBC or more, 100 EBC or more, 105 EBC or more, 110 EBC or more, 115 EBC or more, 120 EBC or more, 125 EBC or more, 130 EBC or more, 135 EBC or more, 145 EBC or more, or 150 EBC or more. In addition, it can be set to 500 EBC or less, 450 EBC or less, 400 EBC or less, 350 EBC or less, 300 EBC or less, 270 EBC or less, 250 EBC or less, 240 EBC or less, 230 EBC or less, 220 EBC or less, 210 EBC or less, 200 EBC or less, 190 EBC or less, 180 EBC or less, 170 EBC or less, 160 EBC or less, 155 EBC or less, 150 EBC or less, 145 EBC or less, 140 EBC or less, 135 EBC or less, 130 EBC or less, 125 EBC or less, 120 EBC or less, 115 EBC or less, 110 EBC or less, 105 EBC or less, 100 EBC or less, 95 EBC or less, 90 EBC or less, 85 EBC or less, 80 EBC or less, 75 EBC or less, or 70 EBC or less.

[0034] In this specification, the "colority" of a beverage can be measured by the measurement method described in "8.8 Colority" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewery Association, a public interest incorporated foundation, compiled by the International Technical Committee [Analysis Committee] of the Beer Brewers' Association, supplemented and revised in 2013). In addition, the "colority" of a beverage can be determined by the unit of colority (EBC unit) defined by the European Brewery Convention. The smaller the value, the lighter and brighter the color of the beverage; conversely, the larger the value, the darker the color of the beverage. Furthermore, the colority of a beer-flavored beverage according to one embodiment of the present invention can be controlled, for example, by appropriately adjusting the type of malt used, the blending ratio when using two or more types of malt, the boiling conditions when preparing the pre-fermentation liquid, and the like. More specifically, for example, in order to increase the colority of a beer-flavored beverage, it can be adjusted by increasing the blending ratio of dark malt as the malt, increasing the temperature during the boiling treatment, extending the boiling time, implementing the decoction method when preparing the saccharified liquid, and adding colorants such as caramel color. In addition, by increasing the original wort concentration or the malt ratio, the colority can also be increased.

[0035] The pH of a beer-flavored beverage according to one embodiment of the present invention is preferably set to 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, or 4.0 or more, and is preferably set to 5.4 or less, 5.2 or less, 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.55 or less, or 4.5 or less.

[0036] A beer-flavored beverage according to one embodiment of the present invention is suitable for the form of filling the beverage into a container. Examples of the container include a bottle, a PET bottle, a can, or a barrel. Particularly from the perspective of easy portability, cans, bottles, and PET bottles are preferred.

[0037] 1.1 Raw materials Regarding the main raw materials of a beer-flavored beverage according to one embodiment of the present invention, malt can be used while using water, and in addition, malt may not be used. Further, a beer-flavored beverage according to one embodiment of the present invention may be a beverage using hops as a raw material, or may be a beverage that does not use hops. In addition, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavors, acidulants, salts, etc. can also be used.

[0038] 1.1.1 Malt, grains other than malt When using malt as a raw material, the so-called malt refers to a substance obtained by germinating and drying the seeds of cereals such as barley, wheat, rye, wild oats, oats, and coix seeds, and then removing the roots. Any origin or variety is acceptable. As the malt used in the beer-flavored beverage, only malt can be used, or malt and ungerminated cereals can be used in combination. As the malt used in one aspect 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. Barley has varieties such as two-row barley and six-row barley, and any of them can be used. Further, in addition to ordinary malt, colored malt and the like can also be used. Additionally, when using colored malt, multiple different colored malts can be appropriately combined for use, or one type of colored malt can be used.

[0039] In one aspect of the present invention, the modification (solubility) of the malt used is preferably 80% or more. If the modification is less than 80%, either the viscosity of the wort increases or the turbidity increases, and the production efficiency such as wort filterability and beer filterability deteriorates. Therefore, it is preferable to use malt with a modification of 80% or more. In the following examples and comparative examples, malt with a modification of 80% or more is used. The modification can be measured according to the method described in 3.1.3.8 Modification and Homogeneity (Calcofluor Carlsberg Method - EBC) of MEBAK Raw Materials Barley Adjuncts Malt Hops And Hop Products Published by the Chairman Dr.Fritz Jacob Self-published by MEBAK 85350 Freising-Weihenstephan, Germany 2011. In addition, in the beer-flavored beverage of one aspect of the present invention, it is preferable to appropriately select the malt used according to the desired color degree of the beer-flavored beverage. The selected malt can be used alone or two or more types can be used in combination.

[0040] In addition, grains other than malt can be used simultaneously with or instead of malt. Examples of such grains include: cereals that do not belong to malt (barley, wheat, rye, wild oats, oats, coix seeds, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard grass, and starches obtained from them, extracts of these, etc.

[0041] In addition, when controlling the malt ratio or not using malt, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of the carbon source as a raw material that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions. Examples of the nitrogen source include yeast extract, amino acid-containing materials (such as soy protein, etc.), soybeans, peas, wheat malt, the above-mentioned ungerminated grains, and their decomposition products, etc.

[0042] Fruits, peels, barks, leaves, flowers, stems, roots, and seeds of plants other than gramineous plants such as wheat that can be used as raw materials can be appropriately selected. As specific plants other than gramineous plants, for example, citrus fruits, seedless fruits, herbs, spices, etc. can be cited. As citrus fruits, oranges, yuzu, lemons, limes, tangerines, grapefruits, iyo oranges, kumquats, amazake, bitter oranges, flat lemons, sour oranges, etc. can be cited. As seedless fruits, peaches, grapes, bananas, apples, pineapples, strawberries, pears, muscat grapes, blackcurrants, etc. can be cited. As herbs and spices, coriander, pepper, fennel, Chinese prickly ash, sansho pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, paradise pepper, anise, star anise, etc. can be cited. These can be used directly, or used after being crushed, can be used in the form of an extract solution extracted with an extraction solvent such as water or ethanol, and can also be used as the substance after juicing (such as fruit juice). These can be used alone or in combination of two or more. The above substances can be appropriately used according to consumer preferences, but in order to enjoy the refreshing and pleasant taste like beer, it is preferable to completely not use the above-mentioned citrus fruits, seedless fruits, herbs, and spices in the raw materials, or control the usage amount to the minimum. In particular, blackcurrants will have an unpleasant milk-like fragrance in beer, so it is preferable to completely not use blackcurrants or blackcurrant juice in the raw materials, or control the usage amount to the minimum.

[0043] 1.1.2 Hops When using hops in one aspect of the present invention, as the form of the hops, for example, pellet hops, powdered hops, hop extracts, etc. can be cited. In addition, as the hops used, processed hop products such as isomerized hops and reduced hops can also be used. When using hops in one aspect of the present invention, as the addition amount of hops, it can be appropriately adjusted, and based on the total amount (100% by mass) of the raw materials of the beverage, it is preferably 0.0001 to 1% by mass.

[0044] In addition, a beer-flavored beverage using hops as a raw material is a beverage containing the component iso-α-acid derived from hops. The content of iso-α-acid in the beer-flavored beverage using hops can be more than 0.1 mass ppm or more than 1.0 mass ppm based on the total amount (100% by mass) of the beer-flavored beverage. On the other hand, the content of iso-α-acid in a beer-flavored beverage that does not use hops can be 0.1 mass ppm or less based on the total amount (100% by mass) of the beer-flavored beverage. In addition, in this specification, the content of iso-α-acid refers to the value measured by modifying the high-performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, compiled by the International Technical Committee of the Beer Brewing Association [Analysis Committee], supplemented and revised in 2013).

[0045] 1.1.3 Preservative A beer-flavored beverage according to one aspect of the present invention can be a beverage formulated with a preservative. Examples of the preservative used in one aspect of the present invention include: benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl p-hydroxybenzoate and butyl p-hydroxybenzoate; dimethyl dicarbonate, etc. In addition, as the preservative, commercially available preparations such as Strong Sanpreser (manufactured by Sanyo Shokuhin Kako Co., Ltd., a mixture of sodium benzoate and butyl benzoate) can also be used. These preservatives can be used alone or in combination of two or more.

[0046] When formulating a preservative in a beer-flavored beverage according to one aspect of the present invention, the formulation amount of the preservative is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, further preferably 15 to 1000 mass ppm, and even more preferably 20 to 900 mass ppm.

[0047] 1.1.4 Sweetener A beer-flavored beverage according to one aspect of the present invention can be a beverage further formulated with a sweetener. Examples of the sweetener used in one aspect of the present invention include: commercially available saccharified liquids obtained by decomposing starch from grains with acids or enzymes, sugars such as commercially available water mussels, sucrose, sugars with three or more saccharides, isomerized sugars, sugar alcohols, natural sweeteners such as stevia, artificial sweeteners, etc. These sweeteners can be used alone or in combination of two or more. The forms of these sugars can be liquids such as solutions or solids such as powders. In addition, there are no particular limitations on the type of raw cereal grains for starch, the method for refining starch, and treatment conditions such as hydrolysis based on enzymes or acids. For example, saccharides with an increased maltose ratio can also be used by appropriately setting hydrolysis conditions based on enzymes or acids. In addition to these, sucrose, fructose, glucose, maltose, trehalose, maltotriose, isomaltose, isomaltotriose, and their solutions (syrups) can also be used. In addition, examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, and the like.

[0048] Examples of water-soluble dietary fibers include resistant dextrin, polydextrose, hydrolyzates of guar gum, pectin, glucomannan, alginic acid, laminaran, fucoidan, carrageenan, etc. From the perspective of general applicability such as stability and safety, resistant dextrin or polydextrose is preferred. In addition, for dietary fiber, commercially available products can be added to adjust the content to the above range, or the dietary fiber derived from raw materials such as malt can be adjusted during the manufacturing process to reach the above range. When adding commercially available products, by setting the content of dietary fiber to the above range, the powdery feeling that is not suitable for beer-flavored beverages can be suppressed. When adjusting the content of dietary fiber during the manufacturing process, by setting the content of dietary fiber to the above range, for example, the filterability during wort filtration and beer filtration can be improved, and the production efficiency can also be increased. When adjusting the content of dietary fiber during the manufacturing process, the content of dietary fiber in a beer-flavored beverage according to one aspect of the present invention can be adjusted by adjusting the following conditions: addition of dilution water or carbonated water, types of raw materials (wheat, malt, corn, syrup, etc.), amount of raw materials, types of enzymes, enzyme addition amount, and timing of enzyme addition (during the saccharification process, before yeast addition, after yeast addition, during aging, etc.), set temperature, pH, and holding time in each temperature region when preparing the saccharified liquid.

[0049] 1.1.5 Bittering agents, bitterness-imparting agents A beer-flavored beverage according to one aspect of the present invention can be made into a beverage further blended with one or more selected from bittering agents and bitterness-imparting agents. In a beer-flavored beverage according to one aspect of the present invention, bitterness can be imparted by hops, or the following bittering agents or bitterness-imparting agents can be used together with hops. In addition, hops can be omitted and the following bittering agents or bitterness-imparting agents can be used instead of hops. As the bittering agent or bitterness-imparting agent, there is no particular limitation, and substances usually used as bitterness-imparting agents in beer or sparkling sake can be used. For example, rosemary, ganoderma lucidum, caraway, juniper berries, sage, laurel, quassin, caffeine, absinthin, naringin, phellodendron amurense, citrus extract, picrasma extract, coffee extract, tea extract, balsam pear extract, lotus germ extract, Aloe arborescens extract, rosemary extract, ganoderma lucidum extract, laurel extract, sage extract, caraway extract, Artemisia absinthium extract, absinthin, alginic acid, etc. can be cited. These bittering agents and bitterness-imparting agents can be used alone or in combination of two or more.

[0050] 1.1.6 Antioxidant A beer-flavored beverage according to one embodiment of the present invention can be made into a beverage further formulated with an antioxidant. As the antioxidant, there is no particular limitation, and substances used as antioxidants in ordinary beer or sparkling sake can be used. For example, ascorbic acid, isoascorbic acid, catechin, etc. can be cited. These antioxidants can be used alone or in combination of two or more.

[0051] 1.1.7 Flavoring A beer-flavored beverage according to one embodiment of the present invention can be made into a beverage further formulated with a flavoring. As the flavoring, there is no particular limitation, and general beer flavorings can be used. Beer flavorings are substances used to impart a beer-like flavor, and esters or higher alcohols can be used.

[0052] The content of the aroma components of esters or higher alcohols can be adjusted by additionally adding flavorings containing these aroma components. During alcohol fermentation in the manufacturing process, flavorings may not be added, or flavorings may be added while adjusting through alcohol fermentation. The content of the aroma components of esters or higher alcohols during alcohol fermentation can be adjusted by appropriately setting the addition of dilution water or carbonated water, the sugar composition or amino acid composition of the pre-fermentation liquid before adding yeast, the concentration of sugar or amino acid, the original wort concentration of the pre-fermentation liquid, yeast strain, fermentation conditions (oxygen concentration, aeration conditions, yeast strain, yeast addition amount, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, etc.

[0053] 1.1.8 Acidulant A beer-flavored beverage according to one embodiment of the present invention can be made into a beverage further formulated with an acidulant. As the sour agent, there is no particular limitation as long as it is a substance with sour taste. For example, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta-lactone or their salts can be cited. Among these, at least one selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid and their salts is preferred, at least one selected from tartaric acid, phosphoric acid, citric acid, lactic acid, acetic acid and their salts is more preferred, and at least one selected from tartaric acid, phosphoric acid and lactic acid is further preferred. These sour agents can be used alone or in combination of two or more.

[0054] 1.1.9 Salts A beer-flavored beverage according to one embodiment of the present invention can be made into a beverage further blended with salts. As salts, for example, sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, sodium citrate monohydrate, disodium citrate, trisodium citrate, etc. can be cited. These salts can be used alone or in combination of two or more.

[0055] 1.2 Carbon Dioxide The carbon dioxide contained in a beer-flavored beverage according to one embodiment of the present invention can utilize the carbon dioxide contained in the raw materials. In addition, it can also be dissolved by mixing with carbonated water or adding carbon dioxide, etc. In addition, the carbon dioxide generated in the fermentation process of the beer-flavored beverage can be directly used, or carbonated water can be appropriately added to adjust the amount of carbon dioxide.

[0056] The carbon dioxide concentration of a beer-flavored beverage according to one embodiment of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, more preferably 0.40 (w / w)% or more, further preferably 0.42 (w / w)% or more, further preferably 0.45 (w / w)% or more, still further preferably 0.47 (w / w)% or more, particularly preferably 0.50 (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, still further preferably 0.57 (w / w)% or less, particularly preferably 0.55 (w / w)% or less. In addition, in this specification, the carbon dioxide concentration can be measured by immersing a container filled with the beverage to be measured in a water bath at 20°C for 30 minutes or more while shaking the container from time to time to adjust the beverage to 20°C, and then using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Industry Co., Ltd.), etc.).

[0057] When the beer-flavored beverage according to one embodiment of the present invention is a container-packed beverage, the carbon dioxide pressure of the container-packed beverage can be appropriately adjusted to reach the above carbon dioxide concentration range, and can be set to 5.0 kg / cm 2 Hereinafter, 4.5 kg / cm 2 Hereinafter, or 4.0 kg / cm 2 Hereinafter, in addition, it can be set to 0.20 kg / cm 2 Above, 0.50 kg / cm 2 Above, or 1.0 kg / cm 2 Above. In addition, any one of these upper and lower limits can be combined. For example, the carbon dioxide pressure of the beverage can be 0.20 kg / cm 2 Above and 5.0 kg / cm 2 Below, 0.50 kg / cm 2 Above and 4.5 kg / cm 2 Below, or 1.0 kg / cm 2 Above and 4.0 kg / cm 2 Below. In this specification, except in special cases, the so-called gas pressure generally refers to the gas pressure inside the container. The pressure can be measured using methods well-known to those skilled in the art. For example, after fixing a sample adjusted to 20°C to an internal gas pressure gauge, first open the valve of the internal pressure gauge to discharge the gas, then close the valve, and shake the internal gas pressure gauge to read the value when the pointer reaches a certain position, or a commercially available gas pressure measuring device can be used for measurement.

[0058] 1.3 Other Additives The beer-flavored beverage according to one embodiment of the present invention can be added with various additives as needed within the range that does not hinder the effects of the present invention. Examples of such additives include: colorants, foaming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and seasonings such as amino acids. Colorants are substances used to impart a beer-like color to beverages, and caramel pigments etc. can be used. Foaming agents are substances used to form a beer-like foam in beverages or to maintain the foam of beverages, and plant-derived saponins such as soybean saponin and soapbark saponin, plant proteins such as corn and soybean, peptide-containing substances such as collagen peptides, yeast extracts, emulsifiers (sucrose fatty acid ester, glycerol fatty acid ester, lecithin, lysolecithin), etc. can be appropriately used. Fermentation promoters are substances used to promote yeast-based fermentation, and for example, yeast extracts, bran components such as rice or wheat, vitamins, mineral agents, etc. can be used alone or in combination.

[0059] 1.4 Beverages in containers A beer-flavored beverage according to one aspect of the present invention can be a beverage in a container filled into a container. The beverage in a container can use a container in any form or material, and as examples of the container, bottles, cans, barrels, or PET bottles can be cited. From the perspective of being particularly easy to carry, cans, bottles, or PET bottles are preferred.

[0060] 2 Manufacturing method of beer-flavored beverage As a manufacturing method of a beer-flavored beverage according to one aspect of the present invention, a method having at least the following steps (a) and (b) can be cited, and a method further having the following step (c) is preferred. · Step (a): A step of adjusting the alcohol content of the beer-flavored beverage to 10.0 (v / v)% or more. · Step (b): A step of adjusting the real extract concentration of the beer-flavored beverage to 11.8 (w / w)% or more. · Step (c): A step of adjusting the protein content of the beer-flavored beverage to 1.0 mg / mL or more.

[0061] In addition, the order of steps (a) to (c) is not particularly limited. Furthermore, the manufacturing method of a beer-flavored beverage according to one aspect of the present invention is not particularly limited, and it can be a method manufactured via a fermentation step or a method not manufactured via a fermentation step. Hereinafter, the manufacturing method of a fermented beer-flavored beverage manufactured via a fermentation step and the manufacturing method of a non-fermented beer-flavored beverage not manufactured via a fermentation step will be described.

[0062] 2.1 Manufacturing method of fermented beer-flavored beverage As a manufacturing method of a fermented beer-flavored beverage according to one aspect of the present invention, a method using yeast via a fermentation step can be cited, and for example, a method having the following steps (1) to (2) can be cited. · Step (1): A step of using various raw materials and performing at least one of saccharification treatment, boiling treatment, and solid component removal treatment to obtain a pre-fermentation liquid. · Step (2): A step of adding yeast to the pre-fermentation liquid for fermentation.

[0063] In addition, in a method for manufacturing a fermented beer-flavored beverage according to one embodiment of the present invention, the above steps (a) to (c) and the adjustment of the total polyphenol content, bitterness value, and pH can be performed at any one or more of the following timings (A) to (C). In addition, when steps (1) and (2) are performed and steps (a) to (c) or the above adjustments can be performed simultaneously, there is no need to perform these steps separately. · (A): Simultaneously with at least one of step (1) and step (2) · (B): Between step (1) and step (2) · (C): After step (2)

[0064] In addition, regarding step (a), it can be performed during the fermentation step of step (2), or can be performed after step (2) as needed by blending spirits or the like. Regarding step (b), it can be performed in steps (1) and (2), or can be performed after step (2) as needed by adding dietary fiber, saccharides (starch, sweeteners, carbohydrates, etc.). Regarding step (c), it can be performed in steps (1) and (2), or can be performed after step (2) as needed by adding collagen or the like. The following describes each step in a method for manufacturing a fermented beer-flavored beverage according to one embodiment of the present invention.

[0065] 2.1.1 Step (1) Step (1) is a step of using various raw materials and performing at least one of saccharification treatment, boiling treatment, and solid component removal treatment to obtain a pre-fermentation liquid. For example, when using malt as various raw materials, various raw materials containing water and malt are put into a charging kettle or a charging tank, and enzymes such as amylase are added as needed. As various raw materials other than malt, various additives such as hops, preservatives, sweeteners, water-soluble dietary fiber, bitter agents or bitterness imparting agents, antioxidants, spices, acidulants, and pigments can be added. These can be added before the saccharification treatment, during the saccharification treatment, or after the saccharification treatment. In addition, these can also be added after fermentation in the next step.

[0066] The mixture of various raw materials is heated to saccharify the starch in the raw materials for saccharification treatment. Regarding the temperature and time of saccharification treatment, it is preferably adjusted appropriately in consideration of the type of malt used, the malt ratio, raw materials other than water and malt, the type or amount of enzymes used, the original wort concentration of the finally obtained beverage, etc. For example, in one aspect of the present invention, from the perspective of adjusting the sugar concentration and turbidity of the beer-flavored beverage to the above ranges, the temperature of the saccharification treatment is preferably 55 to 75 °C, and the time of the saccharification treatment is 30 to 240 minutes.

[0067] In addition, the saccharified liquid is preferably subjected to boiling treatment. When performing this boiling treatment, in the case of using hops or bitter agents, etc. as raw materials, it is preferable to add these substances. Hops or bitter agents, etc. can be added in the stage from the start to the end of the boiling of the saccharified liquid.

[0068] After the boiling treatment is completed, it is transferred to a whirlpool tank and cooled to 0 to 23 °C. After making the cooling liquid, it is preferably subjected to a treatment for removing solid components such as coagulated protein. By this treatment, the original wort concentration can be adjusted to the above range. Thus, a pre-fermentation liquid can be obtained. In addition, in this step, in order to perform the treatment for removing solid components, filtration through a filter with a specified pore size (for example, a pore size less than 30 μm) can be performed.

[0069] Instead of the above saccharified liquid, hops or bitter agents, etc. can also be added to the malt extract added with warm water and subjected to boiling treatment to prepare a pre-fermentation liquid. In addition, in the case of not using malt as various raw materials, liquid sugar containing a carbon source, nitrogen source as an amino acid-containing raw material other than wheat or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bitterness imparting agents, spices, acidulants, pigments, etc. can be mixed with warm water to prepare a syrup solution, and then the syrup solution is subjected to boiling treatment to prepare a pre-fermentation liquid. In the case of using hops, it can be added before the boiling treatment, or can be added in the stage from the start to the end of the boiling of the syrup solution.

[0070] 2.1.2 Step (2) Step (2) is a step of adding yeast to the pre-fermentation liquid obtained in step (1) for 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 or fermentation conditions, etc. Top-fermenting yeast or bottom-fermenting yeast can be used.

[0071] In the case of yeast, the yeast suspension can be directly added to the raw material liquid, or the slurry obtained by concentrating yeast through centrifugal separation or sedimentation can be added to the raw liquid. In addition, after centrifugal separation, a substance with the supernatant completely removed can also be added. The addition amount of yeast to the raw material liquid can be appropriately set. For example, it is about 5.0×10 6 cells / ml to 1.0×10 9 cells / ml.

[0072] The fermentation conditions during fermentation can be appropriately set. From the perspective of adjusting the alcohol content or sugar concentration of the beer-flavored beverage to the above range, the fermentation temperature is preferably 5 to 25°C. In addition, the alcohol content or sugar concentration of the beer-flavored beverage can be adjusted by appropriately setting the types, addition amounts, and addition timing of polysaccharide-degrading enzymes such as transglucosidase. In addition, if necessary, the temperature (heating or cooling) or pressure of the fermentation broth can be changed during the fermentation process.

[0073] After fermentation, a filtration treatment for removing yeast from the beer-flavored beverage can be performed, or the filtration treatment can also not be performed. In addition, water or the above various additives can be added as needed.

[0074] The beer-flavored beverage of one embodiment of the present invention obtained by the above method is filled into a specified container to make a product for circulation in the market. As a method for filling a container with a beer-flavored beverage, there is no particular limitation, and a container filling method well known to those skilled in the art can be used. Through the container filling process, the beer-flavored beverage of the present invention can be filled and sealed in a container. The container filling process can use containers of any form or material. As examples of the container, the containers described in "1.4 Container Beverage" can be cited.

[0075] 2.2 Manufacturing Method of Non-Fermented Beer-Flavored Beverage As a manufacturing method of a non-fermented beer-flavored beverage of one embodiment of the present invention, a method that does not go through the fermentation process can be used. For example, a method having the following steps (i) to (ii) can be cited. · Step (i): A step of obtaining a pre-beverage liquid by performing at least one of saccharification treatment, boiling treatment, and solid component removal treatment on raw materials. · Step (ii): A step of cooling the pre-beverage liquid obtained in step (i) and adding carbon dioxide.

[0076] Step (i) is the same as the step of obtaining a pre-fermentation liquid in step (1) of the above "Manufacturing Method of Fermented Beer-Flavored Beverage". In step (ii), as a method of adding carbon dioxide, it can be added by mixing the cooled pre-beverage liquid obtained from step (i) with carbonated water, or carbon dioxide can be directly added to the cooled pre-beverage liquid. In addition, when adding carbon dioxide at the same timing as step (ii), additives such as preservatives, sweeteners, flavors, acidulants, and pigments can also be added as needed.

[0077] Moreover, in the method for manufacturing a non-fermented beer-flavored beverage according to one embodiment of the present invention, it is preferable to perform step (a) by blending spirits or the like, at least after the above step (i). In addition, step (a) can be carried out between step (i) and step (ii), or can be carried out in step (i) and step (ii). Furthermore, steps (b) and (c) can be carried out between step (i) and step (ii), or can be carried out in step (i) and step (ii).

[0078] The non-fermented beer-flavored beverage thus obtained is filled into a specified container and circulated on the market as a product. As a method for filling a container with a non-fermented beer-flavored beverage, there is no particular limitation, and a container filling method well-known to those skilled in the art can be used. Through the container filling step, the non-fermented beer-flavored beverage can be filled and sealed in a container. The container filling step can use containers of any shape or material, and examples of the container are as described above. Examples

[0079] Hereinafter, the present invention will be further described in detail by way of examples and the like, but the present invention is not limited by these examples.

[0080] Examples 1 to 10, Comparative Examples 1 to 4 <Preparation of Beverage> After putting crushed barley malt into a charging tank containing 40 L of warm water maintained at 40 to 55°C, the temperature was raised to 78°C while repeating stepwise heating and holding, and then the malt dregs were removed by filtration to obtain a saccharified liquid. Next, hops were further added to the saccharified liquid and boiled, and a solid-liquid separation treatment was performed to obtain a clarified wort. And, to the pre-fermentation liquid obtained by cooling this wort, brewer's yeast (bottom-fermenting yeast) was added, and the fermentation temperature and fermentation time were adjusted to perform alcoholic fermentation so as to reach a specified alcohol content, and then the yeast was removed by filtration to obtain a fermentation liquid. Then, maltose and / or spirits were added to this fermentation liquid as needed to produce a beer-flavored beverage. Regarding the produced beer-flavored beverage, the bitterness value was 40 to 90 BUs, the sugar content was 1.0 to 3.5 g / 100 mL, the pH was 4.2 to 4.7, and the carbon dioxide concentration was 0.205 to 0.304 (w / w)%. In addition, in each of the examples and comparative examples, the set temperatures and holding times of each temperature region during the preparation of the saccharified solution, the addition amount of hops, the fermentation temperature, the fermentation time, etc. can be appropriately set. Further, the addition amounts of maltose and spirits can be adjusted as needed so that the alcohol content and the real extract concentration reach the values shown in Table 1.

[0081] <Sensory evaluation> For the beer-flavored beverages obtained in the examples and comparative examples cooled to about 4°C, three reviewers trained on a regular basis evaluated the "presence or absence of bitterness unsuitable for beer-flavored beverages" and the "presence or absence of appropriate mellowness suitable for beer-flavored beverages" for each beverage based on the following score criteria in the range of 5.0 (maximum value) to 1.0 (minimum value) with a score scale of 0.5, and the average value of the scores of the three reviewers was calculated. The results are shown in Table 1. In addition, during the evaluation, samples conforming to the following criteria "5.0", "4.0", "3.0", "2.0", and "1.0" were prepared in advance to try to unify the criteria among the reviewers. In addition, in any of the sensory evaluations in Table 1, for the same beverage, no difference in score values of more than 1.5 was confirmed among the reviewers.

[0082] [Score criteria for the presence or absence of bitterness unsuitable for beer-flavored beverages] · "5.0": No uncomfortable bitterness is felt at all. · "4.0": Uncomfortable bitterness is not felt much. · "3.0": Almost no uncomfortable bitterness is felt. · "2.0": Uncomfortable bitterness is felt strongly. · "1.0": Uncomfortable bitterness is felt very strongly.

[0083] [Score criteria for the presence or absence of appropriate mellowness suitable for beer-flavored beverages] · "5.0": The appropriate mellowness of the beer-flavored beverage is felt very strongly. · "4.0": The appropriate mellowness of the beer-flavored beverage is felt strongly. · "3.0": The appropriate mellowness of the beer-flavored beverage is felt sufficiently. · "2.0": Almost no mellowness is felt. · "1.0": No mellowness is felt at all.

[0084] [Table 1] Table 1

[0085] Compared with the beer-flavored beverages of Comparative Examples 1 to 4, the beer-flavored beverages of Examples 1 to 10 can obtain the result of a high-alcohol beer-flavored beverage in which the unpleasant bitterness is suppressed and an appropriate mellow feeling is achieved.

[0086] Examples 11 to 17 <Preparation of Beverage> After putting crushed barley malt into a charging tank containing 40 L of warm water maintained at 40 to 55 °C, the temperature is raised to 78 °C while repeating stepwise temperature increase and holding, and then the malt residue is filtered off to obtain a saccharified liquid. Next, hops are further added to the saccharified liquid and boiled, and solid-liquid separation treatment is carried out to obtain a clarified wort. And, to the pre-fermentation liquid obtained by cooling this wort, brewer's yeast (bottom-fermenting yeast) is added, and the fermentation temperature and fermentation time are adjusted to carry out alcohol fermentation in such a way as to reach a specified alcohol content, and then the yeast is filtered off to obtain a fermented liquid. Then, a spirit is added to the fermented liquid in Examples 11 to 13, and collagen having a weight average molecular weight of 1000 is added in Examples 15 to 17 to produce a beer-flavored beverage. Regarding the produced beer-flavored beverage, the bitterness value is 40 to 90 BUs, the sugar content is 1.0 to 3.5 g / 100 mL, the pH is 4.2 to 4.7, and the carbon dioxide concentration is 0.205 to 0.304 (w / w)%. In addition, in each example and comparative example, the set temperature and holding time of each temperature region during the preparation of the saccharified liquid, the addition amount of hops, the fermentation temperature and fermentation time, etc. can be appropriately set. Further, the addition amount of the spirit and the addition amount of collagen can be adjusted as needed so that the alcohol content, the true extract concentration, and the protein content reach the values shown in Table 2, respectively.

[0087] <Sensory Evaluation> Regarding the beer-flavored beverages obtained in the examples cooled to about 4 °C, three trained reviewers on weekdays evaluated the "presence or absence of satisfaction after drinking suitable for beer-flavored beverages" for each beverage based on the following score criteria in the range of 5.0 (maximum value) to 1.0 (minimum value) with a score scale of 0.5, and the average value of the scores of the three reviewers was calculated. The results are shown in Table 1. In addition, during the evaluation, samples conforming to the following criteria "5.0", "4.0", "3.0", "2.0", and "1.0" were prepared in advance to try to unify the criteria among the reviewers. In addition, in any of the sensory evaluations in Table 2, for the same beverage, no difference in score values of more than 1.5 was confirmed among the reviewers.

[0088] [Score Criteria for the Presence or Absence of Satisfaction after Drinking Suitable for Beer-Flavored Beverages] · "5.0": Strongly feel the satisfaction after drinking suitable for beer-flavored beverages. · "4.0": Strongly feel the post - consumption satisfaction suitable for beer - flavored beverages. · "3.0": Sufficiently feel the post - consumption satisfaction suitable for beer - flavored beverages. · "2.0": Hardly feel the post - consumption satisfaction. · "1.0": Completely unable to feel the post - consumption satisfaction.

[0089] [Table 2] Table 2

[0090] As can be seen from Table 2, the beer - flavored beverages prepared in Examples 11 - 17 can obtain results with post - consumption satisfaction suitable for beer - flavored beverages. In addition, these beer - flavored beverages are all high - alcohol beer - flavored beverages in which the unpleasant bitterness is inhibited and have a suitable mellow feeling.

Claims

1. A beer-flavored beverage, characterized in that, The alcohol content is 10.0 (v / v)% or more, and the true extract concentration is 11.8 (w / w)% or more.

2. The beer-flavored beverage according to claim 1, wherein The protein content is 1.0 mg / mL or more.

3. The beer-flavored beverage according to claim 1 or 2, characterized in that, The ratio of the true extract concentration (unit: (w / w)%) to the alcohol content (unit: (v / v)%), i.e., true extract concentration / alcohol content, is 0.10 or more and 5.00 or less.

4. The beer-flavored beverage according to claim 1 or 2, characterized in that, The alcohol content is 15.0 (v / v)% or more and 30.0 (v / v)% or less.

5. The beer-flavored beverage according to claim 1 or 2, characterized in that, The true extract concentration is 14.0 (w / w)% or more and 25.0 (w / w)% or less.

6. The beer-flavored beverage according to claim 1 or 2, characterized in that, The ratio of the protein content (unit: mg / mL) to the alcohol content (unit: (v / v)%), i.e., protein content / alcohol content, is 0.050 or more and 5.0 or less.

7. The beer-flavored beverage according to claim 1 or 2, characterized in that, The ratio of the protein content (unit: mg / mL) to the true extract concentration (unit: (w / w)%), i.e., protein content / true extract concentration, is 0.050 or more and 5.0 or less.

8. A manufacturing method of a beer-flavored beverage, characterized in that, It has at least the following steps (a) and (b), · Step (a): A step of adjusting the alcohol content of the beer-flavored beverage to 10.0 (v / v)% or more. · Step (b): A step of adjusting the true extract concentration of the beer-flavored beverage to 11.8 (w / w)% or more.

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