Beer-taste beverage

Abstract

To provide a beer-taste beverage that has a feeling of stimulation and further has a refreshing taste.SOLUTION: A beer-taste beverage has a real extract concentration of 11.8 mass% or less, an alcohol content of 10.5 (v / v)% or more, and a free amino nitrogen (FAN) content of 12 mg / 100 mL or more, and contains hops in the raw material.SELECTED DRAWING: None

Description

[Technical Field]

[0001] This invention relates to a beer-flavored beverage. [Background technology]

[0002] Traditionally, in response to the increasingly diverse preferences of consumers, various beer-flavored beverages have been considered. It is provided and offered. For example, Patent Document 1 proposes a beer-flavored beverage having a beer-like bitterness and a clean finish. For the purpose of providing a solution, 0.3-5 ppm kwashine and / or 0.5-5 ppm kinney The text lists beer-flavored beverages containing alcohol. In this situation, By increasing the alcohol content, a stronger sensation can be achieved. However, Increasing the alcohol content tends to result in a drier taste, making it difficult to drink. [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2017-6077 [Overview of the project] [Problems that the invention aims to solve]

[0004] In beer-flavored beverages, a beer-flavored beverage that has a stimulating sensation and a refreshing taste. There is a demand for stimulant beverages. [Means for solving the problem]

[0005] This invention relates to a real extract concentration of 11.8% by mass or less, and an alcohol content of 10%. We offer a beer-flavored beverage with a content of 5(v / v) or more. In other words, the present invention includes the following embodiments of the invention. [1] Real extract concentration is 11.8% by mass or less, and alcohol content is 10.5% (v / v A beer-flavored beverage containing )% or more of the specified percentage. [2] A beer-flavored beverage as described in [1], having a chromaticity of 5.0 EBC or higher. [3] A beer-flavored beverage as described in [1] or [2], with a malt content of 40% by mass or more. Fee. [4] A beer-flavored beverage as described in [1] or [2], with a malt content of 50% by mass or more. Fee. [5] If the beer-flavored beverage is a fermented beer-flavored beverage, as indicated in any of [1] to [4]. A beer-flavored beverage. [6] The free amino nitrogen (FAN) content is 3 mg / 100 mL or more, [1] to [ A beer-flavored beverage as described in any of the items in [5]. [7] [1] to [6] which do not contain ethanol or ethanol-containing compositions in the raw materials. A beer-flavored beverage as listed on any of the following. [8] A beer-flavored beverage listed in any of [1] to [7] that satisfies the following formula (1). Equation (1): Y / X ≤ 0.8 [In the above formula (1), X is the content of free amino nitrogen (FAN) in the beer-flavored beverage. (Unit: mg / 100mL) where Y is the real extract concentration of the beer-flavored beverage. Units: Mass %) [9] It has a fermentation process that ferments the alcohol to an alcohol content of 10.5% (v / v) or higher. A method for producing a beer-flavored beverage with a real extract concentration of 11.8% by mass or less.

[10] Adjusting the real extract concentration to 11.8 mass% or less and the alcohol content to 10.5 (v / v)% or more, a method for improving the flavor of a beer - flavored beverage.

Advantages of the Invention

[0006] According to a preferred embodiment of the present invention, a beer - flavored beverage having a stimulating sensation and a refreshing taste is provided.

Modes for Carrying Out the Invention

[0007] 1. Beer-flavored beverage In this specification, the "beer - flavored beverage" refers to an alcoholic carbonated beverage having a beer - like flavor. That is, the beer - flavored beverage in this specification includes any carbonated beverage having a beer flavor unless otherwise specified. Therefore, the "beer - flavored beverage" includes not only beer, which is a malt - fermented beverage obtained by fermenting malt, hops, and water with yeast, and fermented beer - flavored beverages, but also non - fermented beer - flavored beverages to which beer flavorings containing esters, higher alcohols, lactones, etc. are added. Examples of beer flavorings include isobutyl acetate, ethyl acetate, n - propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4 - vinylguaiacol (4 - VG), 4 - methyl - 3 - pentenoic acid, 2 - methyl - 2 - pentenoic acid, 1,4 - cineole, 1,8 - cineole, 2,3 - diethyl -5 - methylpyrazine, γ - decanolactone, γ - undecalactone, ethyl hexanoate 、2 - methylbutyric acid ethyl ester, n - butyric acid ethyl ester, myrcene, citral, limonene, maltol <00​​​​ 3 -Methyl-2-buten-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, propanoic acid, 2-methylpropanoic acid, γ-butyric acid Lolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl -4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methyl Cyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2- Methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran Ran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octene -3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2, 3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxy Methylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one Examples include trans-2-hexenal, nonanal, and phenethyl alcohol. Furthermore, a fermented beer-flavored beverage according to one aspect of the present invention uses top-fermenting yeast (saccharomycetes). It may also be an ale-flavored beverage brewed through a fermentation process using (such as) Lager beer brewed through a fermentation process using surface-fermenting yeast (such as Saccharomyces). Stir-fried beverages and pilsner beer-flavored beverages are also acceptable.

[0008] In one embodiment of the present invention, the beer-flavored beverage has an alcohol content such that it provides a stimulating sensation. 10.5(v / v)% or higher, 10.6(v / v)% or higher, 10.8(v / v)% or lower Above, 11.0(v / v)% or more, 12.0(v / v)% or more, 13.0(v / v)% or more , 14.0(v / v)% or more, 15.0(v / v)% or more, 16.0(v / v)% or more, 17.0(v / v)% or higher, 18.0(v / v)% or higher, or 19.0(v / v)% or lower It is also acceptable to have an alcohol content higher than that. Furthermore, there are no particular restrictions on the alcohol content of beer-flavored beverages. Preferably 25.0(v / v)% or less, more preferably 20.0(v / v)% or less. , 19.0(v / v)% or less, 18.5(v / v)% or less, 18.0(v / v)% or less, 17.5(v / v)% or less, 17.0(v / v)% or less, 16.5(v / v)% or less, 1 6.0(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 It may also be (v / v)% or less, or 11.0(v / v)% or less.

[0009] In this specification, alcohol content is expressed as a percentage of volume / volume ((v / v)%). The alcohol content of beverages shall be as indicated by ( ). Furthermore, the alcohol content of beverages shall be determined by any known method. It can also be measured, for example, in "Revised BCOJ Beer Analysis Method 2013 Supplement." Revised (Edited by: Japan Beer Brewers Association International Technical Committee (Analysis Committee), Published by: Japan Beer Brewers Association) It can be measured according to the "8.3 Alcohol" standard of the Japan Brewing Association. Alcohol content can be adjusted by adding diluting water or carbonated water, or by changing the raw materials (malt, corn grits). The type of enzyme (such as sugar solution), the amount of raw materials, the type of enzyme, the amount of enzyme added, and the timing of enzyme addition. Saccharification time in the mashing tank, protein breakdown time in the mashing tank, pH in the mashing tank, mashing process (malt addition) pH during the wort production process (before yeast addition), the amount of acid added when adjusting the pH, pH Timing of adjustments (during brewing, during fermentation, after fermentation is complete, before beer filtration, after beer filtration, etc.), The set temperature and holding time for each temperature range when preparing the wort (including during saccharification), and the sediment of the pre-fermentation liquid. Original extract concentration, original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions) Yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, Pressure setting, carbon dioxide concentration, etc.), addition of ethanol, ethanol composition (alcohol for raw materials) Spirits such as shochu, awamori, whiskey, brandy, vodka, rum, tequila, and gin. The addition of distilled spirits (such as fermented alcohol) can be adjusted as needed.

[0010] A beer-flavored beverage according to one aspect of the present invention has an alcohol content of 1 Because it is 0.5(v / v) or higher, it tends to have a dry taste that is difficult to drink. Therefore, in order to have a stimulating yet refreshing taste, the beer ta The real extract concentration of the beverage is 11.8% by mass or less, preferably 11.6% by mass or less. More preferably 11.4% by mass or less, even more preferably 11.2% by mass or less, particularly preferred The amount is 11.0% by mass or less, and also 10.0% by mass or less, 9.5% by mass or less, and 9% by mass or less. .0 mass% or less, 8.5 mass% or less, 8.0 mass% or less, 7.5 mass% or less, 7.0 mass% % or less, 6.5% by mass or less, 6.0% by mass or less, 5.5% by mass or less, 5.0% by mass or less, 4.5% by mass or less, 4.0% by mass or less, 3.5% by mass or less, or even 3.0% by mass or less good.

[0011] In this specification, "real extract" is synonymous with "true extract." Measurement of real extract The reference is "Revised BCOJ Beer Analysis Methods 2013 Supplement and Revised Edition (Edited by: Beer Brewers Association)". "8.4.3" of the International Technical Committee (Analysis Committee), published by the Japan Brewing Association. The procedure will be carried out according to the "Alcoholizer Method". The real extract concentration can be adjusted by adding diluted water or carbonated water, or by adjusting the raw materials (malt, corn griddle). The type of malt (including sugar solution, etc.), the particle size of the malt, the method of malt milling (wet milling, dry milling, etc.), and the type of barley. Humidity during malt grinding (degree of humidity control), temperature during malt grinding, and type of mill used for malt grinding. The amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the duration of enzymatic decomposition, Saccharification time in the mashing tank, protein breakdown time in the mashing tank, pH in the mashing tank, mashing process (malt addition) pH during the wort production process (before yeast addition), the amount of acid added when adjusting the pH, pH Timing of adjustments (during brewing, during fermentation, after fermentation is complete, before beer filtration, after beer filtration, etc.), The set temperature and holding time for each temperature range when preparing the wort (including during saccharification), and the time for wort filtration. , temperature during wort filtration, pH during wort filtration, amount of wort recovered during wort filtration, spur during wort filtration Amount of sparging water, pH of sparging water during wort filtration, temperature of sparging water during wort filtration Fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, yeast removal) Timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc., spirits and brewing alcohol The addition of elements such as 'call' can be set as appropriate.

[0012] The aim is to create a beer-flavored beverage that has a stimulating sensation while offering a clean and refreshing taste. From this perspective, in a beer-flavored beverage according to one embodiment of the present invention, the alcohol content is (v / v)% and The ratio to the real extract concentration (mass%) [alcohol content / real extract concentration] is preferably is 0.5 or more, more preferably 0.7 or more, even more preferably 0.8 or more, even more preferably It is preferably 0.9 or higher, particularly preferably 1.0 or higher, and more preferably greater than 1.0 and 1.5 or higher. 2.0 or higher, 2.5 or higher, 3.0 or higher, 3.5 or higher, 4.0 or higher, 4.5 or higher, 5.0 The above may be 5.5 or higher, 6.0 or higher, 6.5 or higher, or 7.0 or higher, and also 2 It may also be 0 or less, 18 or less, 16 or less, 14 or less, 12 or less, or 10 or less.

[0013] In this specification, the content of free amino acid nitrogen (FAN) refers to the total amount of free α-amino acids. This is the amount corresponding to the quantity. The FAN content in the beer-flavored beverage of the present invention is a certain amount of water From the viewpoint of exhibiting a full-bodied flavor characteristic of a beer-flavored beverage of a similar or higher quality, preferably 3m g / 100mL or more, more preferably 5mg / 100mL or more, even more preferably 8mg / 100mL or more, more preferably 12mg / 100mL or more, particularly preferably 1 It is 5 mg / 100 mL or more, and also 20 mg / 100 mL or more, and 25 mg / 100 mL. It may be L or more, 30 mg / 100 mL or more, or 35 mg / 100 mL or more, and also, 150mg / 100mL or less, 120mg / 100mL or less, 100mg / 100mL or more Lower, 90mg / 100mL or less, 80mg / 100mL or less, 70mg / 100mL or less The dosage may be 60 mg / 100 mL or less.

[0014] The FAN content can be adjusted by adding dilution water or carbonated water, or by adding distilled spirits. Addition of brewed alcohol and other fermented beverages, and types of raw materials (malt, corn grits, sugar syrup, etc.) The amount of raw materials, the type of enzyme, the amount of enzymes added (including proteolytic enzymes, etc.), and the timing of the enzymatic reaction. Temperature, timing of enzyme addition, protein decomposition time in the fermentation tank, pH in the fermentation tank, fermentation tank Temperature at the start, pH during the mashing process (the wort production process from malt addition to before yeast addition), mashing process The temperature at which the wort is filtration time, the set temperature and holding time for each temperature range when preparing the wort, boiling The boiling time and pH during the boiling process, the original extract concentration of the liquid before fermentation, and the original during the fermentation process. Extract concentration, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells), Adjust the timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc. as appropriate. It can be carried out at a fixed time.

[0015] In this specification, the FAN content is as defined in the "BCOJ Beer Analysis Method" by the Beer Brewers Association, Japan. Edited by the Technical Committee [Analysis Committee], 2013 Supplementary and Revised Edition (Japan Brewing Association) It is measured by the method described in "8.18 Free amino nitrogen-ninhydrin colorimetric method".

[0016] When the real extract content of beer-flavored beverages is lower, the taste becomes lighter and more refreshing. Furthermore, when the FAN content of beer-flavored beverages increases, the malt flavor improves, and the beer-flavored beverage The richness of the flavor, characteristic of a beer-flavored beverage, is enhanced. Therefore, the realism of beer-flavored beverages is improved. When the extract / FAN ratio is low, the beverage has a refreshing taste while still retaining the flavor of malt. Therefore, the FAN (unit: mg / 100m) of a beer-flavored beverage according to one embodiment of the present invention The real extract concentration (unit: mass%) (real extract concentration / FAN) relative to L is preferred. Or 0.8 or less, more preferably 0.75 or less, even more preferably 0.7 or less. More preferably 0.65 or less, particularly preferably 0.6 or less, and even more preferably 0.5 5 or less, 0.5 or less, 0.45 or less, 0.4 or less, 0.35 or less, 0.3 or less, 0.25 It may also be less than or equal to 0.2.

[0017] Furthermore, a beer-flavored beverage according to one embodiment of the present invention further contains grains as an alcohol component. It may contain spirits (distilled liquor) derived from [the source]. Even beer-flavored beverages containing distilled liquor may be included. Often, it is a fermented beer-flavored beverage containing distilled spirits, or a beer-flavored beverage containing barley spirits. Any beverage will do, including beer-flavored beverages containing wheat spirits. In this specification, spirits refer to grains such as wheat, rice, buckwheat, corn, potatoes, and sugarcane. Using grains as raw materials, the saccharification is carried out using malt or, if necessary, enzymes, and then fermented using yeast. It refers to alcoholic beverages obtained by further distillation after the initial distillation. Grasses are preferred, and wheat is more preferred.

[0018] The chromaticity of a beer-flavored beverage according to one embodiment of the present invention is such that it has a beer-like appearance and a beer-like aroma. From the viewpoint of making the flavor more easily perceived, preferably 5.0 EBC or higher, more preferably 5.3 EBC or higher, more preferably 5.6EBC or higher, and even more preferably 5.9EBC or higher. More preferably, the crystal density is 6.2 EBC or higher, and also 6.5 EBC or higher, and 7.0 EBC or higher. The above is acceptable if it is 7.5 EBC or higher, or 8.0 EBC or higher. Furthermore, the chromaticity of the beer-flavored beverage according to one embodiment of the present invention is preferably 80.0 EBC or less. More preferably 75.0 EBC or less, even more preferably 70.0 EBC or less, and even more Preferably 65.0 EBC or less, more preferably 60.0 EBC or less, even more preferably Preferably 55.0 EBC or less, more preferably 50.0 EBC or less, even more preferably The coefficient of gravity is 45.0 EBC or less, more preferably 40.0 EBC or less, and even more preferably 35.0 EBC or less, more preferably 30.0 EBC or less, and even more preferably 25 0.0 EBC or less, more preferably 20.0 EBC or less, and even more preferably 15.0 EBC or less, more preferably 12.0 EBC or less, and even more preferably 10.0 EB It is C or lower.

[0019] In this specification, the "color" of a beverage is defined as the revised BCOJ Beer Analysis Method (Japan Beer Association). (Published by the Brewers Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and expanded edition) It can be measured by the measurement method described in "8.8 Chromaticity". Note that the "color" of beverages "Degrees" is a unit of chromaticity defined by the European Brewery Convention. It is identified by EBC units. The smaller the number, the lighter and brighter the color of the beverage, and conversely, the smaller the number, the lighter and brighter the color of the beverage. The higher the value, the darker and more intensely colored the beverage. Furthermore, the color of a beer-flavored beverage according to one embodiment of the present invention depends, for example, on the type of malt used. If two or more types of malt are used in combination, specify the mixing ratio, the ratio of malt to other ingredients, and the pre-fermentation liquid. This can be controlled by appropriately adjusting the boiling conditions during preparation. More specifically, for example, To increase the color of beer-flavored beverages, the proportion of dark malt used in the blend is increased. Raising the temperature during boiling, extending the boiling time, and decoction during the preparation of the saccharification solution It can be adjusted by conducting tests, etc. Also, by increasing the concentration of the original wort extract. Alternatively, the color can be adjusted to a higher level by increasing the malt ratio. It can also be adjusted by controlling the amount of food additives such as colored sugar solutions.

[0020] The pH of a beer-flavored beverage according to one embodiment of the present invention is not particularly limited, but the pH of the beverage is important for a refreshing taste. From the viewpoint of improving the taste, preferably 3.0 or higher, more preferably 3.1 or higher. Preferably 3.2 or higher, even more preferably 3.3 or higher, and even more preferably 3.4 or higher. More preferably 3.5 or higher, and also 3.6 or higher, 3.6 or higher, 3.7 or higher, 3 0.8 or higher, 3.9 or higher, 4.0 or higher, 4.1 or higher, 4.2 or higher, 4.3 or higher, 4.4 or higher It may be 4.5 or higher, 4.6 or higher, or 4.7 or higher. Also, it suppresses the growth of microorganisms. From a regulatory standpoint, the pH of beer-flavored beverages is preferably 5.0 or lower, more preferably 4. 0.9 or less, more preferably 4.8 or less, even more preferably 4.7 or less, even further Preferably 4.6 or less, particularly preferably 4.5 or less, and also 4.4 or less, 4.3 or less. Below, 4.2 or below, 4.1 or below, 4.0 or below, 3.9 or below, 3.8 or below, 3.7 or below, 3. It may be 6 or less, 3.5 or less, 3.4 or less, or 3.3 or less. pH adjustment is done by adding dilution water or carbonated water, or by using raw materials (malt, corn grits, sugar solution, etc.). The type, the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, and the sugar in the fermentation tank. Fermentation time, protein breakdown time in the mashing tank, pH in the mashing tank, mashing process (from malt addition to yeast addition) pH in the wort production process before mixing, and the type of acid used for pH adjustment (lactic acid, phosphoric acid, phosphate). (e.g., gooic acid, tartaric acid, citric acid), amount of acid added when adjusting pH, pH adjustment type Ming (during mashing, fermentation, completion of fermentation, before filtration, after filtration, etc.), preparing the wort. The set temperature and holding time for each temperature range during the process (including saccharification), and the original extract of the pre-fermentation liquid. Extract concentration, original extract concentration during fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety) , amount of yeast added, number of yeast cells grown, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, The cooling process can be carried out by appropriately setting the carbon dioxide concentration, cooling timing, cooling temperature, cooling time, etc. can.

[0021] One embodiment of the present invention, a beer-flavored beverage, is suitable for packaging. Examples of containers include... Examples include bottles, plastic bottles, cans, or barrels, but especially those that are easy to carry. From this perspective, cans, glass bottles, and plastic bottles are preferred.

[0022] Regarding the use of grains, sweeteners, and other optional additives in the production of the beer-flavored beverage of the present invention, This will be explained in detail in "1.1 Raw Materials".

[0023] 1.1 Ingredients The main ingredients of a beer-flavored beverage according to one embodiment of the present invention are water and malt, but hops It is preferable to use the fruits, pericarps, and bark of plants other than grasses such as wheat. Leaves, flowers, stems, roots, seeds, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants Agents, fragrances, acidulants, salts, etc. may also be used.

[0024] Malt refers to the seeds of grains such as barley, wheat, rye, oats, oats, pearl barley, and oats. This refers to seedlings that have been germinated, dried, and had their roots removed, regardless of origin or variety. good. In one aspect of the present invention, it is preferable to use barley malt. Barley malt is a Japanese barley malt. It is one of the most commonly used malts as an ingredient in alcoholic beverages. Barley contains two types of malt. There are various types of barley, such as row barley and six-row barley, but any of them can be used. In addition to regular malt, Colored malts can also be used. When using colored malts, different types of colored malts may be used. You may use them in combination as appropriate, or you may use just one type of colored malt. In one embodiment of the present invention, the beer-flavored beverage may be a beer-flavored beverage containing barley malt. It can also be a fermented beer-flavored beverage containing barley malt, or a bottom-fermented beer-flavored beverage containing barley malt. It can be a beverage, or a top-fermented beer-flavored beverage containing barley malt. Distilled spirits may be included in alcoholic beverages.

[0025] The malt used in the beer-flavored beverage of this invention has a modification rate of 80% or higher. It is preferable that the modification is less than 80%. This can lead to increased turbidity and a decline in production efficiency, such as wort filtration and beer filtration. Therefore, it is preferable to use malt with a modification rate of 80% or more. In this example and comparative example, malt with a modification rate of 80% or more was used. Odification is MEBAK Raw Materials Barley A djuncts Malt Hops And Hop Products Publi shed by the Chairman Dr.Fritz Jacob Self -published by MEBAK 85350 Freising-Weihe nstephan, Germany 2011 3.1.3.8 Modified on and Homogeneity(Calcofluor Carlsberg It can be measured by the method described in Method-EBC). In addition, in a beer-flavored beverage according to one embodiment of the present invention, the malt used is a desired beer It is preferable to select the malt appropriately according to the color of the beverage, and the malt to be selected is single It is also acceptable to use two or more types in combination.

[0026] Malt contains nitrogen compounds and polyphenols. Therefore, in this invention In this invention, the total nitrogen content and total polyphenol content of the beer-flavored beverage of the present invention are specified in this invention. To keep it within a defined range, it is preferable to set the proportion of malt in the raw materials within a certain range. Specifically, the malt ratio (the proportion of all malt used) is preferably 40% by mass or more. , more comfortably 45% by mass or more, more comfortably 50% by mass or more, more comfortably 51% Mass% or more, more preferably 52% by mass or more, even more preferably 53% by mass or more, More preferably 54% by mass or more, even more preferably 55% by mass or more, even more preferably 56% by mass or more, more preferably 57% by mass or more, and particularly preferably 58% by mass The above, and also 60% by mass or more, 62% by mass or more, 64% by mass or more, 66% by mass or more , 66.6% by mass or more, 67% by mass or more, 68% by mass or more, 70% by mass or more, 72% by mass 74% by mass or more, 76% by mass or more, 78% by mass or more, 80% by mass or more, 90% by mass The above may be 95% by mass or 100% by mass. To improve the malt ratio. This allows you to experience the rich flavor derived from malt and the delicious taste of barley more strongly in this beer. It can manufacture flavored beverages. Furthermore, if the malt ratio is too high, it can easily give an unsuitable feeling of fullness, so preferably 90% by mass is preferable. % or less, more preferably 85% by mass or less, even more preferably 80% by mass or less, even further Preferably 78% by mass or less, more preferably 76% by mass or less, even more preferably The content is 74% by mass or less, more preferably 72% by mass or less, and even more preferably 70% by mass. It is less than or equal to a certain percentage, and also less than or equal to 68% by mass, 67% by mass, 66.6% by mass, and 66% by mass. % or less, 65% by mass or less, 63% by mass or less, 62% by mass or less, 60% by mass or less, or 5 It may be 8% by mass or less. In this specification, the malt ratio refers to the Liquor Tax Law and Liquor Administration Law, which came into effect on April 1, 2018. This refers to a value calculated in accordance with the interpretations and circulars of relevant laws and regulations.

[0027] When reducing the malt ratio, increase the amount of other ingredients (carbon source, nitrogen source) that yeast can utilize. It is preferable to do so. As carbon sources of raw materials that yeast can utilize, monosaccharides, disaccharides, trisaccharides, and the like. Examples include sugar solutions, and nitrogen sources include yeast extract, soy protein, malt, soybeans, and yeast extract. Examples include peas, wheat malt, unsprouted grains, and their breakdown products. Also, unsprouted Examples of grains include unsprouted barley, wheat, rye, oats, pearl barley, and edible grains. Wheat, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas) Examples include soybeans, buckwheat, sorghum, millet, and barnyard millet. Also, products obtained from these grains. Starch, or extracts thereof, may also be used.

[0028] As for the fruits, pericarps, bark, leaves, flowers, stems, roots, and seeds of plants other than grasses such as wheat, It is not particularly limited. Here, plants include citrus fruits, soft fruits, herbs, and spices. Examples include citrus fruits such as oranges, yuzu, lemons, limes, mandarins, and ginger. Grapefruit, Iyokan, Kumquat, Kabosu, Daidai, Shikuwasa, Sudachi, etc. Examples include soft fruits such as peaches, grapes, bananas, apples, grapes, and pineapples. Examples include apples, strawberries, pears, muscat grapes, and blackcurrants. Herbs and spices are also used. For example, coriander, pepper, fennel, Sichuan pepper, Japanese pepper, cardamom, caraway, Nutmeg, mace, juniper berries, allspice, vanilla, elderberry, grey Examples include ins of paradise, anise, and star anise. These raw materials can be used as is, or they can be ground and used with water or ethanol. You can use extracts made with solvents such as rubbing acid, or you can use freshly squeezed juice (such as fruit juice). The above can be used in combination of one or more types. The above can be used as appropriate to suit consumer preferences, but the taste should be a crisp, refreshing beer-like flavor. To enjoy it, do not use any of the above citrus fruits, soft fruits, herbs, or spices. It is preferable to omit or minimize the amount used. Cassis, in particular, is unsuitable for beer. Because it imparts a strong aroma, blackcurrants and blackcurrant juice are not used at all, or only in minimal amounts. It is preferable to do so.

[0029] Examples of hop forms used in one aspect of the present invention include pellet hops and powdered hops. Examples include hop extract, etc. Furthermore, the hops used may include isopropyl hops, reduced hops, etc. Hop products may be used. The amount of hops added is adjusted as needed, but preferably 0.00% of the total volume of the beverage. It is 0.01-1% by mass. Also, beer-flavored beverages that use hops as an ingredient are hop-based. This beverage contains iso-alpha acids, which are derived from hops. It has a beer-like taste using hops. The iso-alpha acid content of the beverage is based on the total amount (100% by mass) of the beer-flavored beverage in question. Preferably 5.0 ppm by mass or more, more preferably 7.0 ppm by mass or more, even more preferably The concentration is 10.0 ppm by mass or more, and also 13.0 ppm by mass or more, or 16 It may be 0.0 ppm or more by mass. Also, iso-α of beer-flavored beverages using hops. In terms of acid content, based on the total amount (100% by mass) of the beer-flavored beverage, preferably The concentration is 100.0 ppm by mass or less, more preferably 95.0 ppm by mass or less, and even more preferably It is 90.0 ppm by mass or less, and also 85.0 ppm by mass or less, and 80.0 ppm by mass Below, 75.0 mass ppm or less, 70.0 mass ppm or less, 65.0 mass ppm or less, 6 0.0 mass ppm or less, 58.0 mass ppm or less, 56.0 mass ppm or less, 54.0 quality Quantity ppm or less, 52.0 mass ppm or less, 50.0 mass ppm or less, 48.0 mass ppm Below, 46.0 mass ppm or less, 44.0 mass ppm or less, 42.0 mass ppm or less, 4 0.0 mass ppm or less, 38.0 mass ppm or less, 36.0 mass ppm or less, 34.0 quality It may also be less than or equal to ppm by volume, less than or equal to 32.0 ppm by mass, or less than or equal to 30.0 ppm by mass. In this specification, the iso-alpha acid content is determined by the revised BCOJ Beer Analysis Method (Public Interest Incorporated Foundation). Published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 edition. The values ​​measured by the high-performance liquid chromatography (HPLC) analysis method described in the revised edition. It means.

[0030] The bitterness value of the beer-flavored beverage of the present invention is not particularly limited, but is 5.0 BUs or more and 80 BUs or more. It is preferable that it be 0.0 BUs or less. In this specification, "bitterness value" refers to isohumur It is an indicator of bitterness caused by iso-α acids such as benzoyl peroxide. The bitterness value is "BCOJ B The analytical method (revised November 1, 2004) was performed according to the method described in section 8.15 "Bitterness Value". It can be measured by adding acid to the degassed sample and then isooctane Extraction was performed, and the absorbance of the resulting isooctane layer was measured at 275 nm with isooctane as the control. The bitterness value (BUs) can be obtained by measuring and multiplying by a factor. The bitterness value of the beer-flavored beverage of the present invention is preferably 5.0 BUs or higher, but more Preferably 10.0 BUs or more, more preferably 15.0 BUs or more, even more preferably 20.0 BUs or more, more preferably 22.0 BUs or more, and more preferably 24. 0 BUs or more, more preferably 28.0 BUs or more, and even more preferably 30.0 B Us or more, more preferably 32.0 BUs or more, even more preferably 34.0 BUs or more, More preferably 36.0 BUs or more, more preferably 38.0 BUs or more, and further Preferably 40.0 BUs or more, more preferably 42.0 BUs or more 44.0 BUs or more, more preferably 46.0 BUs or more, even more preferably 48.0 BUs or more, more preferably 50.0 BUs or more, even more preferably 52.0 BUs It is Us or greater, and more preferably 54.0 BUs or greater. Furthermore, the bitterness value of the beer-flavored beverage of the present invention is preferably 80.0 BUs or less. However, more preferably 75.0 BUs or less, more preferably 70.0 BUs or less, even more preferably It is preferably 65.0 BUs or less, more preferably 60.0 BUs or less, and also, 65.0 BUs or less, 60.0 BUs or less, 58.0 BUs or less, or 56.0 BUs s or less, more preferably 54.0 BUs or less, and also 52.0 BUs or less. Below 50.0 BUs, below 48.0 BUs, or below 46.0 BUs, or even better. Mashiku is 44.0 BUs or less, and also 42.0 BUs or less, 40.0 BUs or less, It may be 38.0 BUs or less, or 36.0 BUs or less. The bitterness level depends on the amount of iso-alpha acids contained in the beverage, and iso-alpha acids are abundant in hops. It is a bitter component. Therefore, by controlling the amount of hops used, a predetermined level of bitterness can be achieved. It is possible to manufacture beverages that have a taste value.

[0031] As sweeteners, commercially available saccharified liquids are produced by breaking down grain-derived starch with acid or enzymes, etc. Sugars, commercially available sugars such as corn syrup, sugars with three or more saccharides, sugar alcohols, isomerized sugars, natural sugars such as stevia Examples include sweeteners and artificial sweeteners. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. Furthermore, the type of grain used as the raw material for starch, the method of refining the starch, and the water content added by enzymes or acids are also important. There are no particular restrictions on the processing conditions for hydrolysis, etc. For example, the conditions for hydrolysis by enzymes or acids can be adjusted. By adjusting the settings, sugars with a higher proportion of maltose may be used. Calcium, fructose, glucose, maltose, trehalose, maltotriose, mal Totetraose, isomaltose, isomalttriose, isomalttetraose and These solutions (sugar solutions, etc.) can also be used. In addition, artificial sweeteners include, for example, aspartame and acesulfame potassium (acesulfame). Examples include sulfame potassium, sucralose, and neotame. These sweeteners may be used individually or in combination of two or more types.

[0032] Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, and gua syrup. - Gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, caramel Examples include ginan, and from the standpoint of versatility such as stability and safety, indigestible dextrin is used. Polydextrose is preferred.

[0033] In beer-flavored beverages, bitterness is preferably imparted by hops, etc. Furthermore, bittering agents or bittering agents may be used. The bittering agent or bittering agent is not particularly limited and is used to impart bitterness to regular beer or sparkling wine. Substances used as fertilizers can be used, such as naringin, rosemary, reishi mushroom, and dwarf fennel. Fragrance, juniper berries, sage, barley, bay laurel, barley, kuwashin, citrus extract Extracts, bitter melon extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, kida Aloe extract, rosemary extract, reishi mushroom extract, laurel extract, sage extract, Examples include caraway extract, wormwood extract, absinthin, and alginic acid.

[0034] The antioxidant is not particularly limited and is used as an antioxidant in regular beer and sparkling wine. Anything that can be used is ascorbic acid, erythorbic acid, catechin, etc. It can be done.

[0035] The flavoring is not particularly limited; general beer flavorings can be used. The ingredients are used to give a beer-like flavor, and the brewing components etc. that are produced by fermentation It is included. Furthermore, beer-flavored beverages contain ethyl acetate, which is produced by alcoholic fermentation. However, this ethyl acetate has the function of a flavoring agent. Therefore, beer-flavored beverages If alcoholic fermentation is involved in the manufacturing process, there is little need to add beer flavoring separately. Beer flavoring may be added upon request. Other beer flavorings besides ethyl acetate include esters and higher alcohols, and specifically... Specifically, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetal Dehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool Geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3 -Pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole , 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ-undecalactone ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, Limonene, Maltol, Ethyl Maltol, Phenyl Acetic Acid, Furaneol, Furfural Methional, 3-methyl-2-buten-1-thiol, 3-methyl-2-butanthio Diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octa Nononic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropaneic acid Ropanic acid, γ-butyrolactone, 2-aminoacetophenone, 3-phenylpropionic acid Ethyl, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl Lufon, 3-methylcyclopentan-1,2-dione, 2-methylbutanal, 3-meth Rubutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyl Chiltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexena 1-Octen-3-ol, β-Eudesmol, 4-Mercapto-4-methyl Ntan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-e Tylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3 -Buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol These are some examples.

[0036] The concentration of esters and higher alcohols in the beer-flavored beverage of the present invention is determined by dilution with water or carbonated water. The addition of [ingredient], the sugar composition and amino acid composition of the pre-fermentation liquid before adding yeast, the sugar concentration and amino acid concentration Degree, original extract concentration of pre-fermentation liquid, yeast variety, fermentation conditions (oxygen concentration, aeration conditions, yeast) Variety, amount of yeast added, number of yeast cells grown, timing of yeast removal, fermentation temperature, fermentation time, pressure setting The system can be controlled by appropriately setting parameters such as carbon dioxide concentration and cooling timing.

[0037] The acidulant is not particularly limited as long as it is a substance that has a sour taste, but for example, phosphoric acid, chlorine Econic acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono Examples include delta-lactones or their salts. Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, Phytic acid, acetic acid, succinic acid, or salts thereof are preferred, as are phosphoric acid, citric acid, lactic acid, and alcohol. Acetic acid, acetic acid, or salts thereof are more preferred, and phosphoric acid or phosphates are particularly preferred. These acidulants may be used individually or in combination of two or more.

[0038] Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; and parahydroxy Benzoic acid esters such as propyl benzoate and butyl parahydroxybenzoate; dimethyl dicarbonate, etc. Examples include: Also, as a preservative, Strong Sampleather (Sanei Gen F.F.I. Co., Ltd.) Commercially available formulations (such as a mixture of sodium benzoate and butyl benzoate manufactured by a company) may also be used. These preservatives may be used individually or in combination of two or more. The amount of preservative added is preferably 5 to 1200 ppm by mass, more preferably 10 to 110 ppm 0 ppm by mass, more preferably 15 to 1000 ppm by mass, and even more preferably 20 It is approximately 900 ppm by mass.

[0039] Examples of salts include sodium chloride, acidic potassium phosphate, and acidic calcium phosphate. ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, salt Calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, Examples include monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used individually or in combination of two or more.

[0040] 1.2 Carbon dioxide The carbon dioxide contained in the beer-flavored beverage according to one embodiment of the present invention is the carbon dioxide contained in the raw materials. It may be used as is, or it may be dissolved by mixing with carbonated water or by adding carbon dioxide. . A beer-flavored beverage according to one aspect of the present invention undergoes alcoholic fermentation, and in this fermentation process The generated carbon dioxide can be used as is, but carbonated water can be added as needed to adjust the amount of carbon dioxide. It may be prepared.

[0041] The carbon dioxide concentration of the beer-flavored beverage according to one embodiment of the present invention is preferably 0.20 w / w )% or more, more preferably 0.25(w / w)% or more, more preferably 0.30(w / w) )% or more, more preferably 0.35(w / w)% or more, even more preferably 0.40(w / w) )% or more, more preferably 0.42(w / w)% or more, particularly preferably 0.45( It is (w / w)% or more, preferably 0.80(w / w)% or less, more preferably 0 0.70(w / w)% or less, more preferably 0.60(w / w)% or less, even more preferably The ratio is 0.57 (w / w) or less, and particularly preferably 0.55 (w / w) or less. In this specification, the carbon dioxide concentration is determined by occasionally shaking the container containing the beverage in question. Then, immerse it in a 20°C water bath for 30 minutes or more to adjust the temperature of the beverage to 20°C, and then... Using a volume measuring device (for example, GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.)) It can be measured.

[0042] When the beer-flavored beverage according to one aspect of the present invention is a packaged beverage, the carbonation of the packaged beverage The gas pressure can be adjusted as needed within the range of carbon dioxide concentration mentioned above, but the carbon dioxide pressure of beverages is 5.0 kg / cm 2 Below, 4.5kg / cm 2 The following, or 4.0 kg / cm³ 2 Below Also, 0.20 kg / cm³ 2 More than 0.50kg / cm 2 or more, or 1.0 kg / cm 2 The above applies, and any combination of these upper and lower limits may be used. For example, The carbon dioxide pressure of the material is 0.20 kg / cm³. 2 More than 5.0kg / cm 2 Below 0.50kg / cm 2 4.5 kg / cm or more 2 or less, or 1.0 kg / cm or more 2 4.0 kg / cm or more 2 It may be less than this value. In this specification, unless otherwise specified, the gas pressure refers to the gas pressure inside the container. The pressure can be measured by a method well known to those skilled in the art, for example, fixing a sample at 20°C to an internal gas pressure gauge, then opening the valve of the internal gas pressure gauge once to release the gas, closing the valve again, shaking the internal gas pressure gauge, and reading the value when the pointer reaches a constant position, or by using a commercially available gas pressure measuring device. After fixing a sample at 20°C to an internal gas pressure gauge, open the valve of the internal gas pressure gauge once to release the gas, close the valve again, shake the internal gas pressure gauge, and read the value when the pointer reaches a constant position, or measure using a commercially available gas pressure measuring device. It can be measured by shaking the internal gas pressure gauge until the pointer reaches a constant position and reading the value, or by using a commercially available gas pressure measuring device. It can be measured using a commercially available gas pressure measuring device.

[0043] 1.3 Other additives The beer-taste beverage according to one aspect of the present invention may contain various additives as necessary, as long as the effects of the present invention are not impaired. As such additives, for example, coloring agents, foaming agents, fermentation promoters, yeast extracts, proteinaceous substances such as peptide-containing substances, and seasonings such as amino acids can be mentioned. Coloring agents are used to give the beverage a beer-like color, and caramel pigments and the like can be used. Foaming agents are used to form beer-like foam in the beverage or to retain the foam of the beverage, and plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, and peptide-containing substances such as collagen peptides, yeast extracts, and raw materials derived from milk can be appropriately used. Coloring agents are used to give the beverage a beer-like color, and caramel pigments and the like can be used. Foaming agents are used to form beer-like foam in the beverage or to retain the foam of the beverage, and plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, and peptide-containing substances such as collagen peptides, yeast extracts, and raw materials derived from milk can be appropriately used. Coloring agents are used to give the beverage a beer-like color, and caramel pigments and the like can be used. Foaming agents are used to form beer-like foam in the beverage or to retain the foam of the beverage, and plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, and peptide-containing substances such as collagen peptides, yeast extracts, and raw materials derived from milk can be appropriately used. Foaming agents are used to form beer-like foam in the beverage or to retain the foam of the beverage, and plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, and peptide-containing substances such as collagen peptides, yeast extracts, and raw materials derived from milk can be appropriately used. Foaming agents are used to form beer-like foam in the beverage or to retain the foam of the beverage, and plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, and peptide-containing substances such as collagen peptides, yeast extracts, and raw materials derived from milk can be appropriately used. Foaming agents are used to form beer-like foam in the beverage or to retain the foam of the beverage, and plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, and peptide-containing substances such as collagen peptides, yeast extracts, and raw materials derived from milk can be appropriately used. Fermentation promoters are used to promote fermentation by yeast, and for example, yeast extracts, bran components such as rice and wheat, vitamins, mineral agents, etc. can be used alone or in combination. Fermentation promoters are used to promote fermentation by yeast, and for example, yeast extracts, bran components such as rice and wheat, vitamins, mineral agents, etc. can be used alone or in combination. Fermentation promoters are used to promote fermentation by yeast, and for example, yeast extracts, bran components such as rice and wheat, vitamins, mineral agents, etc. can be used alone or in combination.

[0044] 1.4 Packaged beverages A beer-flavored beverage according to one aspect of the present invention may be a packaged beverage filled in a container. Any form or material of container may be used for packaged beverages; examples of containers include bottles, Cans, barrels, or plastic bottles are examples, but cans are particularly popular because they are easy to carry. Glass bottles or plastic bottles are preferred.

[0045] 2. Method for manufacturing beer-flavored beverages 2.1 Method for manufacturing fermented beer-flavored beverages One embodiment of the present invention is a method for producing a fermented beer-flavored beverage, which involves the following steps (1) to (3) has • Process (1): The raw materials undergo saccharification treatment, boiling treatment, and solid content removal treatment, at least Another process is performed to obtain the pre-fermentation liquid. Step (2): A step to obtain cooled pre-fermentation liquid by cooling the pre-fermentation liquid obtained in step (1). • Step (3): A step in which yeast is added to the cooled pre-fermentation liquid obtained in step (2) and fermentation is carried out (fermentation process) (Approximately).

[0046] In the method for producing the fermented beer-flavored beverage, the real extract concentration and alcohol content Adjustments to chromaticity, free amino acid nitrogen content, etc., may be made by using one of the following (i) to (v) While this can be done at the above timing, the adjustment process is not mandatory. • (i): Before step (1) (ii): Simultaneously with at least one of steps (1), (2), and (3) (iii): Between process (1) and process (2) (iv): Between process (2) and process (3) (v): After step (3)

[0047] <Process (1)> Step (1) involves saccharification treatment, boiling treatment, and solid content removal treatment using various raw materials. This is a step in which at least one process is carried out to obtain the pre-fermentation liquid. For example, when using malt as one of the raw materials, the water and the various raw materials including malt are used. Place the mixture into a fermentation kettle or tank, and if necessary, before fermentation, adjust the components derived from the raw materials. Enzymes such as polysaccharide-degrading enzymes and proteolytic enzymes may be added to promote the process. Examples of such enzyme preparations include amylase, protease, purine nucleosidase, Deaminase, polyphenol oxidase, glucanase, xylase, pectinase Cellulase, lipase, glucosidase, xanthine oxidase, transglucosidase Examples include daze, etc. Also, the Liquor Tax Law and related laws and regulations concerning alcohol administration (June 27, 2018) Article 3 of the Act on the Prohibition of Alcoholic Beverages (amended in Japan) "7. Articles not to be treated as raw materials for alcoholic beverages" "(3) Rationalization of brewing, etc." The following enzyme preparations are listed as those added during the brewing process for a specific purpose. By adding these enzyme preparations, the component composition of the resulting fermented beer-flavored beverage can be efficiently improved. It can be easily adjusted. Other ingredients besides malt include hops, preservatives, and sweeteners. Add water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, etc. These may be added before the saccharification process, or they may be added during the saccharification process. These may be added after the saccharification process is complete. Also, these may be added during the subsequent alcoholic fermentation process. It can also be added after kohl fermentation.

[0048] The mixture of various raw materials is heated, and the starch in the raw materials is saccharified through a saccharification process. The temperature and time of the saccharification process depend on the type of malt used, the malt ratio, and the amount of water and other ingredients used. Considering the raw materials, the type and amount of enzymes used, and the concentration of the original extract in the final beverage, It is preferable to take this into consideration and make appropriate adjustments. In one embodiment of the present invention, the ri Al extract concentration of 11.8% by mass or less, and alcohol content of 9.2% (v / v) or higher. From the perspective of adjusting the temperature, the saccharification treatment temperature is 55-75°C, and the saccharification treatment time is 15-2 A duration of 40 minutes is preferable. After the saccharification treatment, the solution is filtered to obtain the saccharified liquid.

[0049] Furthermore, it is preferable to boil this saccharified solution. When using hops, bittering agents, etc. as raw materials during this boiling process, these should be used. It is preferable to add them. Hops, bittering agents, etc., should be added between the start and end of boiling of the saccharification solution. You may do so. Alternatively, instead of the saccharified liquid mentioned above, a mixture of malt extract and warm water can be used, along with hops, bittering agents, etc. Alternatively, you may add [the substance] and boil it to prepare the pre-fermentation liquid.

[0050] Furthermore, if malt is not used as a raw material, a liquid sugar containing a carbon source may be used. This includes nitrogen sources as amino acid-containing ingredients other than malt, hops, preservatives, sweeteners, and water-soluble dietary fiber. Mix fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, etc. with warm water. Alternatively, a liquid sugar solution may be prepared, and the liquid sugar solution may be subjected to boiling to prepare a pre-fermentation liquid. . If using hops, they may be added before boiling, from the start of boiling of the liquid sugar solution until the end of boiling. You may add it before the end.

[0051] <Process (2)> Step (2) is the step of cooling the pre-fermentation liquid obtained in step (1) to obtain cooled pre-fermentation liquid. After boiling, the contents are transferred to a whirlpool and cooled to 0-23°C. Furthermore, the original extract concentration may be adjusted by removing solid components such as coagulated proteins. . Through this process, the liquid before cooling and fermentation is obtained.

[0052] <Process (3)> Step (3) involves adding yeast to the pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation. It is a process. The yeast used in this process is selected considering the type of fermented beverage to be produced, the desired flavor, and the fermentation conditions. You can choose as appropriate, and you may use top-fermenting yeast or bottom-fermenting yeast. good.

[0053] Yeast can be added to the raw materials as a yeast suspension, or the yeast can be separated by centrifugation or sedimentation. A concentrated slurry of the mother may be added to the pre-fermentation liquid. Alternatively, after centrifugation, the supernatant can be completely removed. You may add a mixture from which the excess has been removed. The amount to add to the yeast stock can be set as appropriate, for example , 5×10 6 cells / mL ~ 1 × 10 8 The concentration is approximately cells / mL.

[0054] The fermentation temperature, fermentation period, and other conditions during alcoholic fermentation affect the real-world characteristics of the resulting beverage. The extract concentration is 11.8% by mass or less, and the alcohol content is 10.5% (v / v) or more. The settings are configured such that the fermentation temperature is, for example, 8-25°C and the fermentation period is, for example, 5-10 days. It is possible to do so. Also, the temperature (increase or decrease) or pressure of the fermentation liquid during the fermentation process can be controlled. You may change this. The real extract concentration and alcohol content of beer-flavored beverages can be determined, for example, by the following method: Therefore, it can be adjusted. (i) Types of polysaccharide-degrading enzymes and isomerases such as amylase and transglucosidase The amount and timing of addition should be set as appropriate. (ii) Change the temperature (increase or decrease) or pressure of the fermentation liquid during the fermentation process. (iii) Aeration is allowed during fermentation to control the amount of dissolved oxygen in the fermentation liquid.

[0055] After these steps (1) to (3), the beer is stored and filtered, etc., as is well known to those skilled in the art. The processes used in the manufacture of flavored beverages may also be carried out. Furthermore, these processes (1) to (3) Afterward, remove the yeast using a filter or similar device, and add water, flavorings, acidulants, colorants, and alcohol as needed. Additives such as fertilizers may be added. Furthermore, sterilization processes are carried out before filling into the designated container, after filling, and both before and after filling, as needed. It is permissible to set it up. The fermented beer-flavored beverage obtained in this way is filled into a designated container and sold as a product. It then enters the market. The method of packaging fermented beer-flavored beverages is not particularly limited and is well known to those skilled in the art. A container filling method can be used. Through the container filling process, fermented beer-flavored beverages can be packaged in containers. The contents are filled into containers and sealed. Any type or material of container may be used in the packaging process. Examples of containers are as described above.

[0056] 2.2 Method for manufacturing non-fermented beer-flavored beverages The method for producing a non-fermented beer-flavored beverage according to one aspect of the present invention is not particularly limited, but real Aside from controlling the extract concentration, alcohol content, etc., this is a non-fermented beer-flavored beverage. It is the same as the general method.

[0057] As an example of a manufacturing method for a concentrate of non-fermented beer-flavored beverage, first, wort, sweeteners, and aroma... A mixture is prepared by mixing the ingredients and other components in predetermined amounts. Then, drinking water is added to the mixture. Add the specified amount to prepare the primary raw material solution. After boiling the primary raw material solution, add the alcohol and carbonase Carbonated water is added through a special process. The types of alcohol that can be added are not particularly limited, but examples include raw material alcohol, shochu, awamori, and whiskey. Skiing, brandy, vodka, rum, tequila, gin and other spirits (distilled liquors), brewing Alcohol may be used.

[0058] If necessary, precipitates can be separated and removed at each stage by filtration, centrifugation, etc. Alternatively, carbonated water may be added after the above raw material solution has been prepared in a concentrated state. By using the soft drink manufacturing process, it is possible to easily produce non-fermented beverages without having fermentation equipment. It is possible to prepare fermented beverages.

[0059] Removing sediment before the carbonation or carbonated water addition process removes the sediment and off-flavors. The quality can be removed, making it more desirable.

[0060] The beer-flavored beverage obtained in this manner according to one aspect of the present invention is filled into a predetermined container. And then it is distributed to the market as a product. The method of packaging beer-flavored beverages is not particularly limited and any packaging method known to those skilled in the art is acceptable. A method can be used. Through the bottling process, the beer-flavored beverage of the present invention is packaged in containers. The contents are filled into containers and sealed. Any type or material of container may be used in the packaging process. Examples of containers include those described in "1.4 Packaged Beverages".

[0061] 3. Methods for improving the flavor of beer-flavored beverages This invention also relates to a method for improving the flavor of beer-flavored beverages. Flavor improvement according to one embodiment of the present invention Specifically, the method involves taking a beer-flavored beverage and reducing the real extract concentration to 11.8% by mass or less. Furthermore, the alcohol content is adjusted to be 10.5% (v / v) or higher.

[0062] In this specification, the "flavor" of a beer-flavored beverage refers to a stimulating and refreshing taste. It encompasses a refreshing taste. Furthermore, in this specification, "flavor improvement" or "flavor improvement" "A beverage in which the real extract concentration and alcohol content have been adjusted to the above range" Compared to beverages that have not undergone any adjustments, a more stimulating or refreshing taste is achieved. It means to do something.

[0063] The method for adjusting the real extract concentration and alcohol content is as described in "1. Beer Taste" above. As described in "Beverages" and "2. Method for Manufacturing Beer-Flavored Beverages" above. [Examples]

[0064] The present invention will be described in more detail below with reference to examples, but the present invention will not be described in detail by these examples. It is not restricted. Furthermore, in the examples, the real extract concentration and the content of free amino acid nitrogen are as follows (Revised B) COJ Beer Analysis Method (Published by the Japan Brewing Association, International Technical Committee of the Beer Brewers Association) Measurements were taken based on the method described in the [Analysis Committee] (2013 revised and expanded edition).

[0065] <Beverage Preparation> After adding the crushed barley malt to a mashing tank containing 120 liters of warm water, the temperature is gradually increased. The mixture was held and filtered to remove spent malt and other impurities. After filtering, the raw material liquid and hops were added to the boiling kettle. Then, add sugar solution to achieve the malt ratio indicated in the table, and adjust the volume with warm water to 100L to make hot wort. Obtained. Note that no sugar solution was added to the beer-flavored beverage with a 100% malt ratio. The resulting hot wort is cooled and aeration is performed using oxygen to produce a pre-fermentation liquid 60 before yeast addition. We obtained L.

[0066] Brewer's yeast (top-fermenting yeast) is added to the pre-fermentation liquid obtained in this way and fermented for about a week. After fermentation, the mixture undergoes a further maturation period of about one week, after which the yeast is removed by filtration, and the extract is adjusted. It was added to prepare a beer-flavored beverage. In each example and comparative example, the amount and type of raw materials such as malt and hops, and mash The mixing pattern, the type of polysaccharide-degrading enzyme, the amount and timing of addition, and the process when preparing the wort. The set temperature, holding time, pH adjustment, turbidity during wort filtration, and timing of hop addition for each temperature range. Adjust the boiling time, fermentation conditions, etc. as appropriate, and set the real extract concentration shown in Tables 1 and 2. The alcohol content and free amino acid nitrogen (FAN) content were adjusted accordingly.

[0067] <Sensory evaluation> The evaluation of the beer-flavored beverages was conducted by the same six panelists who tasted each beverage. I did the following:

[0068] Each panelist tasted a beer-flavored beverage that had been cooled to about 4°C and evaluated its "stimulating sensation" and Regarding the evaluation item "clean and refreshing taste," based on the following scoring criteria, 3 The scores were evaluated in increments of 0.1 within the range of 0.0 (maximum value) to 1.0 (minimum value), and six people The average score of Neller was calculated. For evaluation, each evaluation item will be assigned to one of the following criteria: "1.0", "2.0", and "3.0". Samples corresponding to the criteria were prepared in advance to ensure consistency in standards among the panelists. In the sensory evaluation of the examples and comparative examples, 2. No differences were observed in score values ​​greater than or equal to 0.

[0069] [Feeling of stimulation] • "3.0": The sensation is very strong. • "2.5": The sensation is quite strong. • "2.0": A stimulating sensation can be felt. • "1.5": Not much of a stimulating sensation. • "1.0": Almost no sensation of stimulation.

[0070] [A clean and refreshing taste] • "3.0": The clean and refreshing taste is very strongly felt. • "2.5": A clean and refreshing taste is strongly felt. • "2.0": It has a clean and refreshing taste. • "1.5": I don't really get the refreshing, crisp taste I was expecting. • "1.0": There is almost no sense of a clean, refreshing taste.

[0071] Furthermore, based on the three evaluation items mentioned above, an overall evaluation was conducted according to the following criteria. [comprehensive evaluation] • "S": The average score of all two sensory evaluation items tested is 2.5 or higher. • "A": The average score of all two sensory evaluation items tested was 2.0 or higher, and it was awarded S. Not applicable. • "B": The average score of either of the two sensory evaluation items examined is less than 2.0. . • "C": The average score of both sensory evaluation items examined is less than 2.0.

[0072] [Table 1] [Table 2]

[0073] The results of the examples showed that the real extract concentration in the beer-flavored beverage was 11.8% by mass. The following, and if the alcohol content is 10.5(v / v)% or higher, will cause a "stimulating sensation". At the same time, we were able to offer a beverage that also had a "clean and refreshing taste."

Claims

[Claim 1] The invention described in the specification.