Beer-taste beverage

Abstract

To provide a novel beer-taste beverage that can give a feel of quality bitterness typical of the beer-taste beverage.SOLUTION: A beer-taste beverage has an apparent fermentation of 105.0% or more, an original extract level of 8.00 mass% or more, and a total polyphenol content of 50 mg / L or more.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Traditionally, a variety of beer-flavored beverages have been considered and offered to meet the diverse preferences of consumers today. For example, Patent Document 1 describes a beer-flavored beverage containing 0.3 to 5 ppm of kuwashin and / or 0.5 to 5 ppm of quinine, with the aim of providing a beer-flavored beverage having a beer-like bitterness and a clean finish. [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 this situation, there is a need for a new beer-flavored beverage that offers a high-quality bitterness characteristic of beer-flavored drinks. [Means for solving the problem]

[0005] The present invention provides a beer-flavored beverage in which the degree of fermentation, original extract concentration, and total polyphenol content are adjusted to a predetermined range. In other words, the present invention includes the following embodiments of the invention. [1] A beer-flavored beverage with an external fermentation level of 105.0% or higher, an original extract concentration of 8.00% by mass or higher, and a total polyphenol content of 50 mg / L or higher. [2] A beer-flavored beverage as described in [1], wherein the total nitrogen content is 20 mg / 100 mL or more. [3] A beer-flavored beverage as described in [1] or [2], having a FAN content of 8.5 mg / 100 mL or more. [4] A beer-flavored beverage described in any of [1] to [3], having a carbohydrate content of 2.0g / 100mL or less. [5] A beer-flavored beverage as described in any of [1] to [4], having a malt content of 50% by mass or more. [6] A beer-flavored beverage as described in any of [1] to [5], having a pH of 2.0 or higher. [Effects of the Invention]

[0006] According to one preferred embodiment of the present invention, a beer-flavored beverage that can be enjoyed with a pleasant bitterness is provided. Furthermore, according to another preferred embodiment of the present invention, a beer-flavored beverage with a relatively low sugar content is provided. [Modes for carrying out the invention]

[0007] 1. Beer-flavored beverage In this specification, "beer-flavored beverage" means an alcohol-containing carbonated beverage that has a beer-like flavor. In other words, unless otherwise specified, "beer-flavored beverage" in this specification includes any carbonated beverage that has a beer flavor. Therefore, "beer-flavored beverages" are made from malt, hops, and water, and This includes not only beer, a malt-fermented beverage obtained by fermenting these ingredients with yeast, but also carbonated beverages to which beer flavorings containing esters and higher alcohols (e.g., isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalool, 4-vinylguaiacol) have been added. Furthermore, a beer-flavored beverage according to one aspect of the present invention may be an ale-flavored beverage brewed through a fermentation process using top-fermenting yeast (such as Saccharomyces), or a lager-flavored beverage brewed through a fermentation process using bottom-fermenting yeast (such as Saccharomyces).

[0008] The alcohol content of the beer-flavored beverage is not particularly limited, but is preferably 1.0(v / v)% or more, more preferably 2.0(v / v)% or more, even more preferably 3.0(v / v)% or more, even more preferably 3.5(v / v)% or more, and especially preferably 4.0(v / v)% or more. It is also preferably 10.0(v / v)% or less, more preferably 9.0(v / v)% or less, even more preferably 8.0(v / v)% or less, even more preferably 7.0(v / v)% or less, and especially preferably 6.5(v / v)% or less, and may be 6.0(v / v)% or less. In this specification, alcohol content shall be expressed as a percentage of volume / volume ((v / v)%). The alcohol content of a beverage can be measured by any known method, for example, by a vibrating densimeter. Alcohol content can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water; the type and amount of raw materials (malt, corn grits, sugar solution, etc.); the type of enzyme; the amount of enzyme added; the timing of enzyme addition; the saccharification time in the mashing tank; the protein decomposition time in the mashing tank; the pH in the mashing tank; the pH during the mashing process (from malt addition to the wort production process before yeast addition); the amount of acid added when adjusting the pH; the timing of pH adjustment (during mashing, fermentation, completion of fermentation, before beer filtration, after beer filtration, etc.); the set temperature and holding time for each temperature range when preparing the wort (including during saccharification); the original extract concentration of the pre-fermentation liquid; the original extract concentration during the fermentation process; fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.); and the addition of spirits or brewing alcohol.

[0009] The beer - flavored beverage of the present invention has an apparent degree of fermentation of 105.0% or more. However, a beer - flavored beverage with a high apparent degree of fermentation has a reduced umami taste, becomes watery, and tends to have a reduced high - quality bitterness. Also, when the total polyphenol content is 45 mg / L or less, the bitterness decreases, and it tends to be difficult to feel high - quality bitterness. Therefore, in the beer - flavored beverage of the present invention, the saccharification conditions and fermentation conditions are adjusted so that the apparent degree of fermentation is 105.0% or more, and it is produced so that the original extract concentration is 8.00 mass% or more and the total polyphenol content is 50 mg / L or more. In the beer - flavored beverage of the present invention, by adjusting the apparent degree of fermentation, the original extract concentration, and the total polyphenol content, it is possible to obtain a beer - flavored beverage that can feel high - quality bitterness without becoming watery. Also, in the beer - flavored beverage of the present invention, since the apparent degree of fermentation is 105.0% or more, the sugar content can be suppressed.

[0010] The apparent degree of fermentation of the beer - flavored beverage of the present invention is 105.0% or more. From the viewpoint of obtaining a beer - flavored beverage with an even better refreshing feeling, it may be 106.0% or more, 107.0% or more, 108.0% or more, 109.0% or more, or 110.0% or more. Also, preferably it is 120.0% or less, more preferably 115.0% or less.

[0011] In this specification, the "apparent degree of fermentation" means the ratio of the sugar concentration that can be consumed by yeast as a nutrient source for alcoholic fermentation among 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 from the following formula (1). Formula (1): AA(%) = 100×(P - Es) / P In the above formula (1), "P" is the original extract (original wort extract), and it can be measured by the method described in the "BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the Beer Brewing Association, revised edition on November 1, 2004)". Also, "Es" represents the appearance extract of the beer-taste beverage. The appearance extract can be calculated from the following formula (2) as described in, for example, "BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the Beer Brewing Association, revised edition on November 1, 2004)". Formula (2): Es = -460.234 + 662.649 × D - 202.414 × D2 (In formula (2), D is the specific gravity of the degassed beer-taste beverage.) Note that since the appearance extract "Es" may become negative depending on D in the above formula (2), the calculated appearance fermentation degree may exceed 100%.

[0012] To increase the appearance fermentation degree, it is necessary to ferment vigorously. To make the fermentation vigorous, there are methods such as raising the fermentation temperature, increasing the aeration rate (oxygen concentration in the wort), and increasing the amount of sugar (assimilable sugar) that the yeast eats. When the fermentation proceeds vigorously, polyphenols are removed from the system, and the total polyphenol amount tends to decrease. Therefore, in order to control the appearance fermentation degree to 105.0% or more and the total polyphenol amount to 50 mg / L or more, for example, while confirming the influence on the appearance fermentation degree when adjusting the total polyphenol amount and the influence on the total polyphenol amount when adjusting the appearance fermentation degree, the malt composition, hop composition, charging conditions, fermentation conditions, etc. can be adjusted to adjust the appearance fermentation degree and the total polyphenol amount within the above ranges. The degree of fermentation in the appearance of beer-flavored beverages can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the type of enzyme, the amount of enzyme added (including carbohydrate-degrading enzymes, isomerases, etc.), the temperature during the enzymatic reaction, the timing of enzyme addition, the saccharification time, the pH during saccharification, the temperature during saccharification, the pH during the mashing process (the wort production process from malt addition to before yeast addition), the temperature during the mashing process, the time of wort filtration, the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0013] The original extract (O-Ex) concentration (original wort concentration) of the beer-flavored beverage according to one embodiment of the present invention is 8.00% by mass or more, but may be 8.50% by mass or more, 9.00% by mass or more, 9.50% by mass or more, 10.00% by mass or more, 10.20% by mass or more, or 10.50% by mass or more, preferably 18.00% by mass or less, more preferably 17.00% by mass or less, even more preferably 16.00% by mass or less, particularly preferably 15.00% by mass or less, and may also be 14.00% by mass or less, 13.00% by mass or less, 12.00% by mass or less, 11.00% by mass or less, or 10.00% by mass or less. The concentration of the original extract can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the wort filtration time, the pH of the wort filtration, the boiling time, the boiling temperature, etc. The original extract concentration used in this specification can be measured by the method described in "BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the Beer Brewers Association, revised November 1, 2004)."

[0014] In this specification, the content of free amino acid nitrogen (FAN) is the amount corresponding to the total amount of free α-amino acids. From the viewpoint of exhibiting a certain level of richness of flavor characteristic of a beer-flavored beverage, the FAN content in the beer-flavored beverage of the present invention is preferably 8.5 mg / 100 mL or more, and may also be 9.0 mg / 100 mL or more, 9.5 mg / 100 mL or more, 10.0 mg / 100 mL or more, or 10.5 mg / 100 mL or more. Furthermore, from the viewpoint of degradation resistance and foam quality, the FAN content in the beer-flavored beverage of the present invention is preferably 30.0 mg / 100 mL or less, more preferably 25.0 mg / 100 mL or less, particularly preferably 20.0 mg / 100 mL or less, or may also be 15.0 mg / 100 mL or less. The FAN content can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the temperature during the enzymatic reaction, the timing of enzyme addition, the proteolytic time in the mashing tank, the pH in the mashing tank, the temperature in the mashing tank, the pH during the mashing process (the wort production process from malt addition to before yeast addition), the temperature during the mashing process, the time of wort filtration, the set temperature and holding time for each temperature range when preparing the wort, the boiling time and pH during the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0015] In this specification, the FAN content is measured by the method described in "8.18 Free Amino Nitrogen-Ninhydrin Colorimetric Method" of "BCOJ Beer Analysis Methods" edited by the Japan Brewers Association, International Technical Committee [Analysis Committee], 2013 Supplementary and Revised Edition (Japan Brewing Association).

[0016] The carbohydrate content of the beer-flavored beverage according to one embodiment of the present invention is not particularly limited, but a high carbohydrate content in the beer-flavored beverage tends to result in a heavy aftertaste, while a low carbohydrate content tends to result in a refreshing aftertaste. Therefore, controlling the carbohydrate content of the beer-flavored beverage to 2.0g / 100mL or less results in a refreshing aftertaste and makes it easier to perceive the full-bodied flavor characteristic of a beer-flavored beverage. In order to improve the flavor, such as the fullness of taste characteristic of beer-flavored beverages, the carbohydrate content of a beer-flavored beverage according to one embodiment of the present invention is preferably 2.0 g / 100 mL or less, more preferably 1.9 g / 100 mL or less, even more preferably 1.8 g / 100 mL or less, even more preferably 1.7 g / 100 mL or less, even more preferably 1.6 g / 100 mL or less, even more preferably 1.5 g / 100 mL or less, even more preferably 1.4 g / 100 mL or less, even more preferably 1.3 g / 100 mL or less, even more preferably 1.2 g / 100 mL or less, even more preferably 1.1 g / 100 mL or less, even more preferably 1.0 g / 100 mL or less, even more preferably 0.9 g / 100 mL or less, and may also be 0.8 g / 100 mL or less, 0.7 g / 100 mL or less, 0.6 g / 100 mL or less, or 0.5 g / 100 mL or less.

[0017] In this specification, "carbohydrates" refers to carbohydrates as defined in the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially amended by Consumer Affairs Agency Notification No. 8 of September 27, 2013), and specifically means the amount of carbohydrates remaining after removing protein, lipids, dietary fiber, ash, alcohol, and water from the food in question. Therefore, the amount of carbohydrates in a food can be calculated by subtracting the amounts of protein, lipids, dietary fiber, ash, and water from the weight of the food. Here, the amounts of protein, lipids, dietary fiber, ash, and moisture can be measured by the methods specified in the nutrition labeling standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method, the amount of lipids by the ether extraction method, the amount of dietary fiber by the Prosky method, the amount of ash by the direct ashing method, and the amount of moisture by the reduced-pressure heating and drying method.

[0018] Furthermore, the carbohydrate content of a beer-flavored beverage according to one embodiment of the present invention can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme (including carbohydrate-degrading enzymes, isomerases, etc.) added, the timing of enzyme addition, the saccharification time, the pH during saccharification, the pH during the mashing process (the wort production process from malt addition to before yeast addition), the time of wort filtration, the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the 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.).

[0019] The total nitrogen content of a beer-flavored beverage according to one embodiment of the present invention is preferably 20 mg / 100 mL or more, more preferably 25 mg / 100 mL or more, and even more preferably 27 mg / 100 mL or more, from the viewpoint of providing a beer-flavored beverage with improved maltiness, firmness, body, depth of flavor, and taste. It may also be 30 mg / 100 mL or more, 35 mg / 100 mL or more, 40 mg / 100 mL or more, or 45 mg / 100 mL or more. On the other hand, if the total nitrogen content is high, the beverage will have a heavy mouthfeel. Therefore, by setting the total nitrogen content of the beverage of the present invention to 120 mg / 100 mL or less, the mouthfeel becomes lighter. From the viewpoint of further improving these, the total nitrogen content is preferably 110 mg / 100 mL or less, more preferably 100 mg / 100 mL or less, more preferably 90 mg / 100 mL or less, even more preferably 80 mg / 100 mL or less, particularly preferably 75 mg / 100 mL or less, and may also be 70 mg / 100 mL or less, 65 mg / 100 mL or less, or 60 mg / 100 mL or less.

[0020] In this invention, "total nitrogen content" refers to the total amount of all nitrogen compounds, such as proteins and amino acids. The total nitrogen content of the beer-flavored beverage of the present invention can be controlled by adjusting the amount of raw materials used that have a relatively high nitrogen content and can be assimilated by yeast. Specifically, the total nitrogen content can be increased by increasing the amount of malt and other raw materials with a high nitrogen content. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and unsprouted grains. Examples of unsprouted grains include unsprouted barley, wheat, rye, oats, oats, pearl oats, oats, soybeans, and peas. Furthermore, the total nitrogen content can be adjusted by appropriately setting not only the amount and type of raw materials used, but also the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the timing of enzyme addition, the proteolytic time in the mashing tank, the pH in the mashing tank, the pH in the mashing process (the wort production process from malt addition to before yeast addition), the wort filtration time, the set temperature and holding time for each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). The total nitrogen content of the beer-flavored beverage according to the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition).

[0021] The total polyphenol content of a beer-flavored beverage according to one embodiment of the present invention is preferably 50 mg / L or more, more preferably 60 mg / L or more, and may be 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, 85 mg / L or more, 90 mg / L or more, 95 mg / L or more, or 100 mg / L or more, from the viewpoint of providing a beer-flavored beverage with improved quality bitterness, firmness, body, depth of flavor, and taste. On the other hand, beverages with a high total polyphenol content tend to have reduced turbidity stability and a heavier taste. Therefore, the total polyphenol content of the beverage of the present invention is preferably 200 mg / L or less, more preferably 180 mg / L or less, and even more preferably 160 mg / L or less, and may be 150 mg / L or less, 140 mg / L or less, 135 mg / L or less, 130 mg / L or less, 125 mg / L or less, or 120 mg / L or less.

[0022] Polyphenols are compounds in which two or more hydrogen atoms of an aromatic hydrocarbon are replaced by hydroxyl groups. Examples of polyphenols include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins. In this invention, "total polyphenol content" refers to the total amount of these polyphenols contained in beer-flavored beverages. The total amount of polyphenols decreases as fermentation progresses vigorously, indicating an inverse correlation. Therefore, in order to control the total amount of polyphenols to 50 mg / L or higher and the degree of visible fermentation to 105.0% or higher, it is necessary to adjust the malt blend, hop blend, brewing conditions, and fermentation conditions to bring the degree of visible fermentation and total polyphenols within the above ranges, while checking the effect of adjusting the total amount of polyphenols on the degree of visible fermentation, and the effect of adjusting the degree of visible fermentation on the total amount of polyphenols.

[0023] The total polyphenol content can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the pH in the mashing tank, the pH during the mashing process (from malt addition to the wort production process before yeast addition), the time of wort filtration, the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). Furthermore, the total amount of polyphenols in the beer-flavored beverage of the present invention can be controlled, for example, by (i) adjusting the amount of raw materials with a high polyphenol content, such as barley malt and malt husk (grain husk), (ii) adjusting the amount of hops, or (iii) promoting vigorous fermentation.

[0024] (i) As a specific method, the total amount of polyphenols can be increased by increasing the amount of raw materials such as malt that have a high polyphenol content. Generally, malt containing husks (grain husks) has a high nitrogen and polyphenol content, while soybeans, yeast extract, peas, corn, corn products (corn grits, etc.), wheat, and wheat malt have a high nitrogen content but low polyphenol content. Therefore, the total nitrogen and total polyphenol content in beer-flavored beverages can be increased or decreased by adjusting the blending ratio of the raw materials. Below are some representative methods (1) to (4) for increasing or decreasing the total nitrogen and total polyphenol content. (1) Increase the total nitrogen content and total polyphenol content of beer-flavored beverages by increasing the amount of malt containing husks used. (2) By increasing or decreasing the amount of soybeans, yeast extract, etc. used, the total amount of nitrogen in the beer-flavored beverage is increased or decreased while maintaining the total amount of polyphenols. (3) By increasing the amount of malt containing husk and decreasing the amount of soybeans, yeast extract, etc. used, the total amount of polyphenols is increased while maintaining the total amount of nitrogen. (4) By reducing the amount of malt containing husk and increasing the amount of soybeans, yeast extract, etc. used, the total amount of polyphenols is reduced while maintaining the total amount of nitrogen.

[0025] (ii) Hop adjustments, which control the total polyphenol content, are performed, for example, by adjusting the type of hops used, the amount of hops added, and the timing of hop addition. (iii) Enhancing fermentation, which also controls the total polyphenol content, is done, for example, by adjusting the fermentation temperature, the type and amount of yeast used, etc. The total polyphenol content of the beer-flavored beverage of the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition).

[0026] In the beer-flavored beverage of the present invention, from the viewpoint of providing a beverage with a more beer-like taste, it is preferable that at least a portion of the nitrogen or polyphenols are derived from malt. Furthermore, in the beer-flavored beverage of the present invention, from the viewpoint of providing a beverage with a firmer texture characteristic of beer-flavored beverages, at least a portion of the nitrogen or polyphenols may be derived from soybeans, yeast extract, peas, corn, corn processed products (corn grits, etc.), wheat, wheat malt, etc.

[0027] Furthermore, a beer-flavored beverage according to one embodiment of the present invention may further contain a spirit derived from grain as an alcohol component. In this specification, "spirits" refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, and corn using malt or, if necessary, enzymes, fermenting them with yeast, and then distilling them. Barley is preferred as the grain used as the raw material for spirits.

[0028] The color of the beer-flavored beverage according to one embodiment of the present invention is not particularly limited, but may be amber or golden like ordinary beer, black like dark beer, or colorless and transparent, or a desired color may be given by adding colorants or the like. The color of the beer-flavored beverage can be distinguished with the naked eye, but may also be defined by total light transmittance, chromaticity, etc.

[0029] The pH of the beer-flavored beverage according to one embodiment of the present invention is not particularly limited, but from the viewpoint of improving the flavor of the beverage, it is preferably 2.0 or higher, more preferably 2.5 or higher, even more preferably 3.0 or higher, even more preferably 3.5 or higher, even more preferably 3.7 or higher, even more preferably 3.8 or higher, even more preferably 3.9 or higher, and particularly preferably 4.0 or higher. Furthermore, from the viewpoint of suppressing the growth of microorganisms, the pH of the beer-flavored beverage is preferably 5.0 or lower, more preferably 4.8 or lower, even more preferably 4.6 or lower, and may also be 4.55 or lower, or 4.5 or lower. pH adjustment can be performed by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mashing tank, the protein decomposition time in the mashing tank, the pH in the mashing tank, the pH during the mashing process (from malt addition to wort production before yeast addition), the type of acid used for pH adjustment (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid added for pH adjustment, the timing of pH adjustment (during mashing, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). The pH of the beer-flavored beverage according to the present invention can be measured by the method described in section 8.7 pH of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition).

[0030] One embodiment of the present invention, a beer-flavored beverage, is suitable for packaging. Examples of containers include bottles, PET bottles, cans, or kegs, but cans, bottles, and PET bottles are particularly preferred from the viewpoint of ease of transport. Furthermore, when using clear glass bottles or PET bottles, unlike with regular cans or colored glass bottles, the beverage will be exposed to sunlight or fluorescent light. However, since the beer-flavored beverage according to one embodiment of the present invention substantially does not contain hop-derived components, the generation of sun-induced off-flavors caused by sunlight exposure is suppressed. Therefore, the beer-flavored beverage according to one embodiment of the present invention can also be filled into such clear glass bottles or PET bottles.

[0031] Any optional additives such as grains and sweeteners that can be used in the production of the beer-flavored beverage of the present invention will be described in detail in "1.1 Raw Materials".

[0032] 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 are preferably used. In addition, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, etc. may also be used.

[0033] Malt refers to germinated and dried seeds of grains such as barley, wheat, rye, oats, oats, pearl oats, and oats, with the roots removed. The origin and variety of the grains do not matter. In one embodiment of the present invention, it is preferable to use barley malt. Barley malt is one of the most commonly used malts as an ingredient in beer-flavored beverages in Japan. There are various types of barley, such as two-row barley and six-row barley, and any of them may be used. Furthermore, in addition to regular malt, colored malts may also be used. When using colored malts, different types of colored malts may be used in appropriate combinations, or only one type of colored malt may be used. In one embodiment of the present invention, the malt used is preferably selected appropriately according to the desired color of the beer-flavored beverage, and the selected malt may be a single type or two or more types may be used in combination.

[0034] Malt contains nitrogen compounds and polyphenols. Therefore, in this invention, it is preferable to set the ratio of malt in the raw materials to a certain range in order to keep the total nitrogen content and total polyphenol content of the beer-flavored beverage of this invention within the range defined in this invention. Specifically, the malt usage ratio (the usage ratio of all malt) is preferably 30% by mass or more, more preferably 40% by mass or more, and even more preferably 50% by mass or more. By increasing the malt usage ratio, it is possible to produce a beer-flavored beverage in which the umami of malt derived from the malt can be felt more strongly. In this specification, the malt usage ratio refers to the value calculated in accordance with the Liquor Tax Act and the Interpretation Circular on Laws and Regulations Related to the Administration of Liquor, effective April 1, 2018.

[0035] When reducing the proportion of malt used, it is preferable to increase the amount of other raw materials (carbon sources, nitrogen sources) that yeast can utilize. Examples of carbon sources that yeast can utilize include monosaccharides, disaccharides, trisaccharides, and their sugar solutions, while examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and their decomposition products. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, and barnyard millet. Starch obtained from these grains, or their extracts, may also be used.

[0036] Examples of hop forms used in one aspect of the present invention include pelletized hops, powdered hops, and hop extract. Alternatively, processed hop products such as isopropyl hops and reduced hops may be used. The amount of hops added is adjusted as needed, but is preferably 0.0001 to 1% by mass relative to the total volume of the beverage.

[0037] Examples of sweeteners include commercially available saccharified syrups obtained by breaking down grain-derived starch with acid or enzymes, commercially available corn syrup and other sugars, sugars of three saccharides or more, sugar alcohols, natural sweeteners such as stevia, 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, there are no particular restrictions on the type of grain used as the raw material for starch, the method of refining the starch, or the processing conditions such as hydrolysis with enzymes or acids. For example, by appropriately setting the conditions for hydrolysis with enzymes or acids, sugars with a higher proportion of maltose may be used. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and their solutions (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), and sucralose.

[0038] Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. From the viewpoint of versatility, such as stability and safety, indigestible dextrin or polydextrose are preferred.

[0039] In beer-flavored beverages, bitterness is preferably imparted by hops or the like, but bittering agents or bittering granulators may also be used. The bittering agent or bittering agent is not particularly limited, and any bittering agent commonly used in beer or sparkling wine can be used. Examples include rosemary, lychee, fennel, juniper berries, sage, maize, Ganoderma lucidum, bay laurel, kwashin, citrus extract, bitter oak extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe vera extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, naringin, wormwood, and wormwood extract.

[0040] The antioxidant is not particularly limited, and any antioxidant commonly used in regular beer or sparkling wine can be used, such as ascorbic acid, erythorbic acid, and catechin.

[0041] The flavorings used are not particularly limited, and general beer flavorings can be used. Beer flavorings are used to give a beer-like flavor and include brewing components that are produced during fermentation. Beer-flavored beverages contain ethyl acetate, which is produced by alcoholic fermentation and has flavoring properties. Therefore, when alcoholic fermentation is involved in the manufacturing process of beer-flavored beverages, there is little need to add beer flavoring separately, but beer flavoring may be added if desired. Other beer flavorings besides ethyl acetate include esters and higher alcohols, specifically isoamyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalool, and 4-vinylguaiacol. These fragrances may be used individually or in combination of two or more.

[0042] The acidulant is not particularly limited as long as it is a substance that has a sour taste, but examples include phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta-lactone, or salts thereof. 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, and phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid, or salts thereof are more preferred. These acidulants may be used individually or in combination of two or more.

[0043] Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Alternatively, commercially available preservatives such as Strong Sumpler (manufactured by San-Ei Gen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may 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 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

[0044] Examples of salts include sodium chloride, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. These salts may be used individually or in combination of two or more.

[0045] 1.2 Carbon dioxide The carbon dioxide contained in the beer-flavored beverage according to one embodiment of the present invention may be obtained by utilizing the carbon dioxide contained in the raw materials, or by dissolving it by mixing with carbonated water or by adding carbon dioxide. In one embodiment of the present invention, a beer-flavored beverage undergoes alcoholic fermentation, and the carbon dioxide produced during this fermentation process can be used as is. However, carbonated water may be added as appropriate to adjust the amount of carbon dioxide.

[0046] The carbon dioxide concentration of the beer - flavored beverage according to one aspect of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, still more preferably 0.40 (w / w)% or more, even more preferably 0.42 (w / w)% or more, particularly preferably 0.45 (w / w)% or more, and is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, still more preferably 0.60 (w / w)% or less, even more preferably 0.57 (w / w) or less, particularly preferably 0.55 (w / w)% or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (for example, GVA - 500 (manufactured by Kyoto Electronics Industry Co., Ltd.) etc.) after immersing the container filled with the target beverage in a water tank at 20°C for 30 minutes or more while shaking the container from time to time so that the beverage reaches 20°C.

[0047] When the beer - flavored beverage according to one aspect of the present invention is a container - filled beverage, the carbon dioxide pressure of the container - filled beverage may be appropriately adjusted within the range that results in the above - mentioned carbon dioxide concentration. However, the carbon dioxide pressure of the beverage is 5.0 kg / cm 2 Hereinafter, 4.5 kg / cm 2 Hereinafter, or 4.0 kg / cm 2 Hereinafter, and is also 0.20 kg / cm 2 Above, 0.50 kg / cm 2 Above, or 1.0 kg / cm 2 Above, and any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of the beverage may 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, the gas pressure, unless otherwise specified, refers to the gas pressure inside the container. Pressure can be measured using methods well known to those skilled in the art, such as fixing a sample at 20°C to a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, and shaking the gas pressure gauge until the needle reaches a certain position, at which point the value is read; or it can be measured using a commercially available gas pressure measuring device.

[0048] 1.3 Other additives A beer-flavored beverage according to one aspect of the present invention may contain various additives as needed, provided that they do not interfere with the effects of the present invention. Examples of such additives include colorants, foaming agents, fermentation accelerators, yeast extracts, protein-based substances such as peptide-containing materials, and seasonings such as amino acids. Coloring agents are used to give the beverage a beer-like color, and caramel coloring can be used. Foaming agents are used to create beer-like foam in the beverage or to maintain the foam in the beverage, and plant-derived saponin substances such as soy saponin and quillaja saponin, plant proteins such as corn and soy, peptide-containing substances such as collagen peptides, and yeast extract can be used as appropriate. Fermentation accelerators are used to promote fermentation by yeast, and can be used individually or in combination with other substances such as yeast extract, rice or wheat bran components, vitamins, and minerals.

[0049] 1.4 Packaged beverages A beer-flavored beverage according to one aspect of the present invention may be a packaged beverage. Any form and material of container may be used for the packaged beverage. Examples of containers include bottles, cans, kegs, or PET bottles, but cans, bottles, and PET bottles are particularly preferred from the viewpoint of ease of carrying.

[0050] 2. Method for manufacturing beer-flavored beverages A method for producing a fermented beer-flavored beverage, which is a processed food according to one aspect of the present invention, comprises the following steps (1) to (3). • Step (1): A step of performing at least one of the following treatments on the raw materials: saccharification treatment, boiling treatment, and solid content removal treatment, in order to obtain a 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): This step involves adding yeast to the pre-fermentation liquid obtained in step (2) and carrying out alcoholic fermentation.

[0051] In the method for producing the fermented beer-flavored beverage, adjustments to the degree of fermentation, original extract concentration, total polyphenol content, total nitrogen content, sugar content, pH, etc., can be made at one or more of the following timings (i) to (v). • (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)

[0052] <Process (1)> Step (1) is a process in which various raw materials are subjected to at least one of the following treatments: saccharification, boiling, and solid content removal, in order to obtain a pre-fermentation liquid. For example, when using malt as one of the raw materials, water and the various raw materials including malt are placed in a mashing kettle or mashing tank, and if necessary, an enzyme preparation that promotes the change of components derived from the raw materials may be added before fermentation. Examples of such enzyme preparations include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, and glucosidase. In addition, enzyme preparations that fall under "(3) the following enzyme preparations added during the brewing process for the purpose of rationalizing brewing, etc." in Article 3 "7. Articles not treated as raw materials for alcoholic beverages" of the Liquor Tax Law and related laws and regulations concerning alcoholic beverages (amended June 27, 2018) can be listed. By adding these enzyme preparations, the component composition of the resulting fermented beer-flavored beverage can be efficiently adjusted. In addition to malt, various other ingredients may be added, such as hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, and salts. These may be added before the saccharification process, during the saccharification process, or after the completion of the saccharification process. They may also be added after the subsequent alcohol fermentation process.

[0053] 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 are preferably adjusted as appropriate, taking into consideration the type of malt used, the malt ratio, water and other raw materials, the type and amount of enzymes used, and the concentration of the original extract of the final beverage. In one embodiment of the present invention, from the viewpoint of adjusting the degree of fermentation of the appearance of the beer-flavored beverage to the above range, the temperature of the saccharification process is preferably 55 to 75°C and the time of the saccharification process is preferably 30 to 240 minutes. After the saccharification process, filtration is performed to obtain the saccharified liquid.

[0054] Furthermore, it is preferable to boil this saccharified solution. When using hops, bittering agents, etc., as raw materials during this boiling process, it is preferable to add them. Hops, bittering agents, etc., may be added between the start of boiling and the end of boiling of the saccharification solution. Alternatively, instead of the saccharified liquid mentioned above, a pre-fermentation liquid may be prepared by adding hops, bittering agents, etc., to malt extract, adding warm water, and boiling the mixture.

[0055] Furthermore, if malt is not used as a raw material, a liquid sugar solution may be prepared by mixing a carbon source-containing liquid sugar, a nitrogen source as an amino acid-containing raw material other than malt or barley, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, etc., with warm water, and then boiling the liquid sugar solution to prepare a pre-fermentation liquid. If hops are used, they may be added before boiling, or they may be added between the start and end of boiling of the liquid sugar solution.

[0056] <Process (2)> Step (2) is the process of cooling the pre-fermentation liquid obtained in step (1) to obtain cooled pre-fermentation liquid. After boiling, the mixture is transferred to a whirlpool and cooled to 0-20°C. After cooling, solid components such as coagulated proteins may be removed to adjust the concentration of the original extract. Through this process, the liquid before cooling and fermentation is obtained.

[0057] <Process (3)> Step (3) is the process of adding yeast to the pre-fermentation liquid obtained in step (2) and carrying out alcoholic fermentation. The yeast used in this process can be appropriately selected considering the type of fermented beverage to be produced, the desired flavor and fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used.

[0058] Yeast can be added to the raw materials as a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation can be added to the pre-fermentation liquid. Alternatively, the supernatant can be completely removed after centrifugation and then added. The amount of yeast to be added to the stock solution can be set as appropriate, for example, 5 × 10 6 cells / mL ~ 1 × 10 8 The concentration is approximately cells / mL.

[0059] The conditions for alcoholic fermentation, such as fermentation temperature and duration, can be set as appropriate. For example, fermentation may be carried out at 8-25°C for 5-10 days. The temperature (increase or decrease) or pressure of the fermentation liquid may also be changed during the fermentation process. The degree of fermentation in the appearance of beer-flavored beverages can be adjusted by appropriately setting the type, amount, and timing of addition of polysaccharide-degrading enzymes such as transglucosidase, and can also be adjusted by changing the temperature (increasing or decreasing) or pressure of the fermentation liquid during the fermentation process. Furthermore, after this process is complete, the yeast may be removed using a filter or similar device, and water, flavorings, acidulants, colorants, and other additives may be added as needed.

[0060] After these processes, processes known to those skilled in the art for the manufacture of beer-flavored beverages, such as storage and filtration processes, may be carried out. The fermented beer-flavored beverage obtained in this way is filled into designated containers and distributed to the market as a product. The method for packaging fermented beer-flavored beverages is not particularly limited, and any packaging method well known to those skilled in the art may be used. In the packaging process, the fermented beer-flavored beverage is filled and sealed into a container. Any form or material of container may be used in the packaging process, and examples of containers are as described above. [Examples]

[0061] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. Furthermore, in the examples, the original extract concentration, total nitrogen content, total polyphenol content, and FAN content were measured based on the methods described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition).

[0062] <Beverage Preparation> Crushed barley malt and polysaccharide-degrading enzymes were added to a mashing tank containing 120 L of warm water. The temperature was then gradually increased and maintained, and the mixture was filtered to remove spent grain and other impurities. Subsequently, the raw material liquid and hops were added to a boiling kettle, sugar solution was added to achieve the specified malt ratio, and the volume was adjusted to 100 L with warm water to obtain hot wort. Specifically, the malt ratio for Examples 1-4 was 90% by mass, for Example 5 it was 100% by mass, for Example 6 it was 65% by mass, for Example 7 it was 50% by mass, for Example 8 it was 70% by mass, and for Examples 9-11 it was 50% by mass. In Example 5, sugar solution was not used as a raw material. The comparative examples were prepared using commercially available beer-flavored beverages. Since the malt ratio is not listed on the commercially available beer-flavored beverages, the malt ratio for the comparative examples is unknown. The malt blend and brewing conditions (saccharification temperature and time), amount and type of enzyme, type and amount of hops and timing of addition, 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.), and amount of dilution water or carbonated water added were adjusted to achieve the desired degree of fermentation and total polyphenol content for each example and comparative example. The obtained hot wort was cooled and aeration with oxygen was performed to obtain 60 L of pre-fermentation liquid before yeast addition.

[0063] Brewer's yeast (bottom-fermenting yeast) was added to the pre-fermentation liquid obtained in this way and fermented for about a week. After a further maturation period of about a week, the yeast was removed by filtration, and extract-adjusted water was added to prepare a beer-flavored beverage. In each example and comparative example, the type of enzyme, the amount and timing of addition, the set temperature in each temperature range when preparing the wort, the holding time, etc., were appropriately set to adjust the FAN content, apparent degree of fermentation, carbohydrate content, total nitrogen content, total polyphenol content, pH, original extract concentration, and alcohol content as shown in Table 1.

[0064] <Sensory evaluation> Evaluation of "good quality bitterness" in beer-flavored beverages The evaluation of the beer-flavored beverages was conducted by the same four panelists, who tasted each beverage as follows:

[0065] Each panelist tasted a beer-flavored beverage cooled to approximately 4°C and evaluated its "quality bitterness" based on the following scoring criteria, using a score range of 3.0 (maximum) to 1.0 (minimum) in increments of 0.1. The average of the scores from the four panelists was then calculated. The results are shown in Tables 1 and 2. For the evaluation, samples corresponding to the following criteria of "good quality bitterness" ("1.0", "2.0", and "3.0") were prepared in advance to ensure consistency in the criteria among the panelists. Furthermore, in all sensory evaluations shown in Table 1, no differences in scores of 2.0 or higher were observed among the panelists for the same beverage.

[0066] [A pleasant bitterness] • "3.0": I feel it strongly. • "2.5": I can clearly feel it. • "2.0": Feel. • "1.5": I don't really feel it. • "1.0": I don't feel it. Then, based on the average values ​​of the four panelists, the following criteria were used for evaluation, with a score of 2.0 or higher considered a passing grade.

[0067] [Table 1]

[0068] The results of the examples showed that when the visible fermentation level of the beer-flavored beverage was 105.0% or higher, the original extract concentration was 8.00% by mass or higher, and the total polyphenol content was 50 mg / L or higher, a good quality bitterness was perceived.

Claims

1. A beer-flavored beverage having an original extract concentration of 8.50% by mass or more, a total nitrogen content of 60 mg / 100 mL or less, and a total polyphenol content of 50 mg / L or more and 125 mg / L or less.

2. A beer-flavored beverage having an original extract concentration of 8.50% by mass or more, a total nitrogen content of 28 mg / 100 mL or more and 60 mg / 100 mL or less, and a total polyphenol content of 125 mg / L or less.

3. A beer-flavored beverage as described in claim 1 or 2, having a FAN content of 8.5 mg / 100 mL or more.

4. A beer-flavored beverage described in any one of claims 1 to 3, having a carbohydrate content of 2.0 g / 100 mL or less.

5. A beer-flavored beverage described in any one of claims 1 to 4, in which the malt usage ratio is 50% by mass or more.