Beer-taste beverage

Abstract

To provide a beer-taste beverage that gives a sense of stimulation from alcohol while having a refreshing clear taste.SOLUTION: A beer-taste beverage has a degree of apparent fermentation of 70.0% or more and an alcohol content of 10.5 (v / v)% or more.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 that contain ne. In this situation, the alcohol content is such that you can feel the stimulating sensation derived from alcohol. There is a demand for beer-flavored beverages with enhanced flavor. However, increasing the alcohol content makes the taste drier and less palatable. There is a tendency to do so. [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, while still providing the stimulating sensation derived from alcohol, it also offers a refreshing taste. There is a demand for beer-flavored beverages with a refreshing taste. [Means for solving the problem]

[0005] This invention relates to a product with an external fermentation level of 70.0% or higher and an alcohol content of 10.5% (v / v). The present invention provides a beer-flavored beverage that is )% or more. That is, the present invention has the following embodiments This includes inventions. [1] The fermentation level is 70.0% or higher, and the alcohol content is 10.5% (v / v) or higher. A beer-flavored beverage. [2] A beer-flavored beverage as described in [1], wherein the total nitrogen content is 68 mg / 100 mL or more. [3] A beer-flavored beverage as described in [1] or [2], having a malt ratio of 40% by mass or more. [4] A beer-flavored beverage as described in [1] or [2], having a malt content of 50% by mass or more. [5] The beer-flavored beverage is a fermented beer-flavored beverage, one of [1] to [4]. The beer-flavored beverage described above. [6] The raw materials do not contain ethanol or ethanol-containing compositions. A beer-flavored beverage as listed on any of the following. [7] The beer-flavored beverage is beer, as described in any of [1] to [6]. Ist beverage. [8] A beer-flavored beverage listed in any of [1] to [7] that satisfies the following formula (1). Formula (1): X×Y≧700 [In the above formula (1), X represents the degree of fermentation of the beer-flavored beverage (unit: %), and Y is This indicates the alcohol content (in (v / v)%) of the aforementioned beer-flavored beverage. [9] The external fermentation level must be 70.0% or higher, and the alcohol content must be 10.5% (v / v) or higher. A method for producing a beer-flavored beverage, comprising a fermentation process that ferments the beverage in a certain manner.

[10] The production method described in [9] that does not have an ethanol addition step and an ethanol-containing composition addition step.

[11] A method for improving the flavor of a beer-taste beverage, comprising a step of adjusting so that the apparent degree of fermentation is 70.0% or more and the alcohol content is 10.5 (v / v)% or more.

Advantages of the Invention

[0006] According to a preferred embodiment of the present invention, there is provided a beer-taste beverage having a refreshing taste with a smooth feeling while feeling a pungency derived from alcohol.

Modes for Carrying Out the Invention

[0007] 1. Beer-flavored beverage As used herein, the "beer-taste beverage" refers to a carbonated beverage containing alcohol having a beer-like flavor. That is, the beer-taste beverage in this specification includes any carbonated beverage having a beer flavor unless otherwise specified. Therefore, the "beer-taste beverage" includes not only beer, which is a malt-fermented beverage obtained by fermenting malt, hops, and water using yeast, and fermented beer-taste beverages, but also carbonated beverages to which a beer flavor containing esters, higher alcohols, lactones, etc. is added. Examples of the beer flavor include isoamyl 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. ​Zin, γ-decanolactone, γ-undecalactone, ethyl hexanoate, 2-methylbutyrate Ethyl, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl malt 3-methyl-2- Ten-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, ge Lana acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nona 2-Propanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2- Aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy -5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane- 1,2-Dione, 2-Methylbutanal, 3-Methylbutanal, 2-Methyltetrahydr Lofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, Hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β -Eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophylle N, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine Zin, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethyl furfuryl alcohol Lu, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2- Examples include 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] The beer-flavored beverage of the present invention has an appearance fermentation level of 70.0% or higher, but has a clean and refreshing taste. From the perspective of creating a beer-flavored beverage with an even more pleasant taste, the ratio should be 72.0% or higher, 74% or higher. 0% or more, 76.0% or more, 78.0% or more, 80.0% or more, 82.0% or more, 84 0% or more, 86.0% or more, 88.0% or more, 89.0% or more, 90.0% or more, 91 0% or higher, 92.0% or higher, 93.0% or higher, 94.0% or higher, 95.0% or higher, 96 0% or more, 97.0% or more, 98.0% or more, 99.0% or more, 100.0% or more, 1 0.0% or higher, 102.0% or higher, 103.0% or higher, 104.0% or higher, 105.0% % or more, 106.0% or more, 107.0% or more, 108.0% or more, 109.0% or more, It may be 110.0% or higher, or 111.0% or higher. The appearance fermentation level of the beer-flavored beverage of the present invention further enhances the beer-like malt flavor. From the viewpoint of providing a beer-flavored beverage, preferably 120.0% or less, more preferably 1 18.0% or less, more preferably 116.0% or less, and even more preferably 114.0% More preferably 112.0% or less, and particularly preferably 110.0% or less. Also, 108.0 or less, 106.0 or less, 104.0 or less, 102.0 or less, 100. 0 or less, 98.0% or less, 96.0% or less, 94.0% or less, 93.0% or less, 92.0 % or less, 91.0% or less, 90.0% or less, 88.0% or less, 86.0% or less, 84.0 The percentages should be less than or equal to %, 82.0% or less, 80.0% or less, 78.0% or less, or 76.0% or less. That's fine.

[0009] In this specification, "visual fermentation level" refers to the total sugar concentration in the liquid before fermentation, with the yeast being responsible for that concentration. This refers to the proportion of sugar concentration that can be consumed as a nutrient source for alcoholic fermentation. For example, The appearance fermentation level AA of the beer-flavored beverage of the invention can be calculated from the following formula (1). . Equation (1): AA(%) = 100 × (P - Es) ​​ / P In the above formula (1), "P" is the original extract (original wort extract), and "BCOJ B "Fermentation Analysis Method (edited by the Japan Brewing Association and the Beer Brewers Association, revised November 1, 2004)" It can be measured by the method described. Furthermore, "Es" indicates the visual extract of a beer-flavored beverage. The visual extract is, for example, "BCOJ Beer Analysis Method (Japan Brewing Association Fermentation, Beer Brewers Association, edited, November 1, 2004)" As described in the revised edition, it can be calculated from the following formula (2). Formula (2): Es=-460.234+662.649×D-202.414×D 2 (In equation (2), D is the specific gravity of the deflated beer-flavored beverage.) Furthermore, the appearance extract "Es" may be a negative value due to D in the above formula (2). Therefore, the calculated external fermentation level may exceed 100%.

[0010] Furthermore, the degree of fermentation in the appearance of beer-flavored beverages can be adjusted by adding diluting water or carbonated water, or by changing the raw materials. (Type of ingredients such as malt, corn grits, sugar syrup, etc.), amount of raw materials, type of enzyme, enzyme (carbohydrate-degrading enzyme) The amount of enzymes added (including isomerases, etc.), the temperature during the enzyme reaction, the timing of enzyme addition, and saccharification. Time, pH during saccharification, temperature during saccharification, mashing process (wort production from malt addition to before yeast addition) pH during the process, temperature during the mashing process, wort filtration time, and during wort preparation (including saccharification). The set temperature and holding time for each temperature range, the original extract concentration of the pre-fermentation liquid, and the fermentation process. Original extract concentration, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast) (Number of cells to grow, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) The cooling timing, cooling temperature, cooling time, etc., can be set as appropriate.

[0011] The alcohol content of the beer-flavored beverage of the present invention is 10.5 (v / v)% or higher, From the perspective of creating a beer-flavored beverage with an enhanced alcohol-derived sensation, 11.0 (v / v)% or more, 11.5(v / v)% or more, 12.0(v / v)% or more, 12.5( v / v)% or more, 13.0(v / v)% or more, 13.5(v / v)% or more, 14.0(v) / v)% or more, 14.5(v / v)% or more, 15.0(v / v)% or more, 15.5(v / v)% or more, 16.0(v / v)% or more, 16.5(v / v)% or more, 17.0(v / v) )% or more, 17.5(v / v)% or more, 18.0(v / v)% or more, 18.5(v / v) % or more, 19.0(v / v)% or more, 19.5(v / v)% or more, 20.0(v / v)% It may be 20.5(v / v)% or more, or 20.5% or more. Also, the amount of beer-flavored beverages Alcohol content is 30.0(v / v)% or less, 27.0(v / v)% or less, 25.0(v / v)% or less, 22.0(v / v)% or less, 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, 16.0(v / v) % or less, 15.5(v / v)% or less, 15.0(v / v)% or less, 14.5(v / v)% Below, 14.0(v / v)% or below, 13.5(v / v)% or below, 13.0(v / v)% or above Lower, 12.5(v / v)% or less, 12.0(v / v)% or less, 11.5(v / v)% or less Or it may be 11.0(v / v)% or less.

[0012] 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 be measured by other means, but for example, it can be measured by a vibrating densimeter. 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, Adjust the pressure setting, carbon dioxide concentration, etc., and add spirits or brewing alcohol as appropriate. It can be done by doing so. The beer-flavored beverage of the present invention has an appearance fermentation degree of 70.0% or higher, and an alcohol content of Since it is 10.5(v / v)% or more, the beer-flavored beverage according to one embodiment of the present invention has a good appearance. The beer-flavored beverage concentrate produced under fermentation conditions with a yeast content of 70.0% or higher is then mixed with carbonated water. Diluting by means of, adding ethanol to the undiluted solution, or adding an ethanol-containing composition. It may be manufactured by methods such as [unclear / unclear].

[0013] A beer-flavored beverage according to one aspect of the present invention is made from ethanol or an ethanol-containing compound. It may be a beverage containing the compound, and may also contain ethanol or an ethanol-containing compound as a raw material. The beverage may not contain any additives. As for the ethanol-containing composition, raw material alcohol Spirits such as shochu, awamori, whiskey, brandy, vodka, rum, tequila, and gin. It is preferable to use distilled spirits, brewing alcohol, etc. 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.

[0014] Furthermore, the beer-flavored beverage according to one embodiment of the present invention may be beer. In this specification, "beer" means a beverage made from malt, hops, water, etc. This refers to a beverage obtained by fermenting with yeast, and specifically, the law was implemented on April 1, 2018. This refers to the definitions given in the Liquor Tax Law and the Interpretation Circulars on Liquor-Related Administrative Laws and Regulations. In other words, if the beer-flavored beverage according to one aspect of the present invention is beer, the above-mentioned degree of fermentation by appearance The alcohol content is adjusted through a fermentation process using yeast.

[0015] The beer-flavored beverage of the present invention provides a stimulating sensation derived from alcohol and a clean, refreshing taste. From the perspective of creating a beer-flavored beverage that improves at least one of the following formulas, (1 It is preferable that the following conditions be met. Formula (1): X×Y≧700 [In the above formula (1), X represents the degree of fermentation of the beer-flavored beverage (unit: %), and Y is This indicates the alcohol content (in (v / v)%) of the aforementioned beer-flavored beverage. The X × Y specified in formula (1) above is 700 or more, preferably 750 or more, and more preferably 750 or more. More preferably 800 or more, more preferably 850 or more, even more preferably 900 or more, More preferably 950 or more, particularly preferably 1000 or more, and also 1050 or more. 1100 or more, 1150 or more, 1200 or more, 1250 or more, 1300 or more, 1350 or more It may be above or above 1400, and also below 3000, below 2800, and below 2500. Below, below 2300, below 2200, below 2100, below 2000, below 1900, 18 It may be 00 or less, or 1700 or less.

[0016] 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.

[0017] 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.

[0018] 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".

[0019] 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 of grasses such as wheat, and other plants other than grasses. • Fruit peel, bark, leaves, flowers, stems, roots, seeds, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents Agents, antioxidants, flavorings, acidulants, salts, etc. may also be used.

[0020] 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.

[0021] 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.

[0022] Malt contains nitrogen compounds. Therefore, in the present invention, In order to keep the total nitrogen content of the malt beverage within the range defined in this invention, It is preferable to set the ratio within a certain range. Specifically, the malt ratio (the usage of all malts) The usage ratio is preferably 40% by mass or more, more preferably 45% by mass or more, and even more preferably is 50% by mass or more, more preferably 51% by mass or more, even more preferably 52% by mass or more. More preferably 53% by mass or more, even more preferably 54% by mass or more, even more preferably Preferably 55% by mass or more, more preferably 56% by mass or more, and even more preferably 57% by mass or more. It is 58% by mass or more, particularly preferably 60% by mass or more, and 62% by mass or more. or more, 64% by mass or more, 66% by mass or more, 66.6% by mass or more, 67% by mass or more, 68 quality % by weight or more, 70% by mass or more, 72% by mass or more, 74% by mass or more, 76% by mass or more, 78 quality Amount of % by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass It is also fine to do so. By increasing the malt ratio, the rich flavor derived from malt and the umami of the barley can be enhanced. It is possible to manufacture beer-flavored beverages that allow you to experience a stronger taste. Furthermore, if the malt ratio is too high, it can easily give an unsuitable feeling of fullness, so preferably 95% by mass is preferable. % or less, more preferably 90% by mass or less, even more preferably 85% by mass or less, even further Preferably 80% by mass or less, more preferably 78% by mass or less, even more preferably The content is 76% by mass or less, more preferably 74% by mass or less, and even more preferably 72% by mass. It is less than or equal to a certain amount, more preferably less than or equal to 70% by mass, and also less than or equal to 68% by mass, or 67% by mass % or less, less than 67% by mass, 66.6% by mass or less, 66% by mass or less, 65% by mass or less, 63 It may be less than or equal to mass%, 62% by mass%, 60% by mass%, or 58% by mass. 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.

[0023] 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.

[0024] The fruits, pericarps, and bark of plants other than grasses such as wheat can be used as raw materials. Leaves, flowers, stems, roots, and seeds are not particularly limited, but plants other than grasses include citrus fruits. Examples include soft fruits, herbs, and spices. Citrus fruits include oranges. Ji, yuzu, lemon, lime, mandarin orange, grapefruit, Iyokan, kumquat, kabosu, Da Examples include sea bream, shikwasa, and sudachi. Soft fruits include peaches and blueberries. Dou, bananas, apples, grapes, pineapples, strawberries, pears, muscat grapes, blackcurrants, etc. Examples include herbs and spices such as coriander, pepper, fennel, and flowers. Pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, allergens Pais, Vanilla, Elderberry, Grains of Paradise, Anise, Star Anise Examples include S. The above can be used as is, or crushed before use, or dissolved in water, ethanol, etc. You may use extracts obtained through a medium, or you may use juiced fruit juice, etc. It 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, the ingredients include the above-mentioned citrus fruits, soft fruits, herbs, and spices. It is preferable to use no sugars at all, or to use them in minimal amounts. Cassis in particular is a bad choice. Because it imparts an unsuitable milky aroma to the mixture, blackcurrants and blackcurrant juice are not used at all in the ingredients. Alternatively, it is preferable to minimize the amount used.

[0025] The total nitrogen content of a beer-flavored beverage according to one embodiment of the present invention is related to the malty flavor, firmness, and satisfying taste. From the viewpoint of creating a beer-flavored beverage with improved depth of flavor and taste, preferably 68 mg / 100mL or more, more preferably 70 mg / 100mL or more, even more preferably The amount is 73 mg / 100 mL or more, and more preferably 75 mg / 100 mL or more. Yes, more preferably 77 mg / 100 mL or more, and particularly preferably 79 mg / 1 It is 00 mL or more, and also 80 mg / 100 mL or more, 82 mg / 100 mL or more, 8 4 mg / 100 mL or more, 86 mg / 100 mL or more, 88 mg / 100 mL or more, 90 mg / 100mL or more, 92mg / 100mL or more, 94mg / 100mL or more, 96m g / 100mL or more, 98mg / 100mL or more, 100mg / 100mL or more, 102 mg / 100mL or more, 104mg / 100mL or more, 106mg / 100mL or more, 1 0.8 mg / 100 mL or more, 110 mg / 100 mL or more, 112 mg / 100 mL or more , 114 mg / 100 mL or more, 116 mg / 100 mL or more, 118 mg / 100 mL Above 120 mg / 100 mL, 122 mg / 100 mL or more, 124 mg / 100 mL or more, 126 mg / 100 mL or more, 128 mg / 100 mL or more, 130 mg / 1 00 mL or more, 132 mg / 100 mL or more, 134 mg / 100 mL or more, 136 mg / 100mL or more, 138mg / 100mL or more, 140mg / 100mL or more, 142 mg / 100mL or more, 144mg / 100mL or more, 146mg / 100mL or more, 1 48 mg / 100 mL or more, 150 mg / 100 mL or more, 152 mg / 100 mL or more , 154 mg / 100 mL or more, 156 mg / 100 mL or more, 158 mg / 100 mL The amount may be greater than or equal to 160 mg / 100 mL or more. On the other hand, if the total nitrogen content is high, the beverage may have a heavy mouthfeel. Therefore, the present invention provides a beverage The total nitrogen content is preferably 180 mg / 100 mL or less, and preferably 175 mg / 100 mL or less. Preferably, 170 mg / 100 mL or less is preferred, and 168 mg / 100 mL is also preferred. L or less, 166mg / 100mL or less, 164mg / 100mL or less, 162mg / 10 0mL or less, 160mg / 100mL or less, 158mg / 100mL or less, 154mg / 100mL or less, 152mg / 100mL or less, 150mg / 100mL or less, 148m g / 100mL or less, 146mg / 100mL or less, 144mg / 100mL or less, 14 2mg / 100mL or less, 140mg / 100mL or less, 138mg / 100mL or less, 136mg / 100mL or less, 134mg / 100mL or less, 132mg / 100mL or more Lower, 130mg / 100mL or less, 128mg / 100mL or less, 126mg / 100m L or less, 124mg / 100mL or less, 122mg / 100mL or less, 120mg / 10 0mL or less, 118mg / 100mL or less, 116mg / 100mL or less, 114mg / 100mL or less, 112mg / 100mL or less, 110mg / 100mL or less, 105m g / 100mL or less, 100mg / 100mL or less, 95mg / 100mL or less, 90m g / 100mL or less, 85mg / 100mL or less, 80mg / 100mL or less, 75mg It may be less than or equal to 100 mL, or less than or equal to 70 mg / 100 mL.

[0026] In this invention, "total nitrogen content" refers to the total amount of all nitrogen compounds, such as proteins and amino acids. That is the case. The total nitrogen content of the beer-flavored beverage of the present invention is relatively high and can be assimilated by yeast. This can be controlled by adjusting the amount of certain raw materials used. Specifically, wheat with a high nitrogen content... The total amount of nitrogen can be increased by increasing the amount of sprouts used. Examples of raw materials include malt, soybeans, yeast extract, peas, and unsprouted grains. Also, examples of unsprouted grains include unsprouted barley, wheat, rye, oats, etc. Examples include barley, adlay, oats, soybeans, and peas. In addition, the adjustment of the total nitrogen content is done by the original In addition to the amount and type of ingredients used, the type of enzyme and the addition of enzymes (including proteolytic enzymes, etc.) are also considered. The amount added, the timing of enzyme addition, the time for protein degradation in the fermentation tank, the pH in the fermentation tank, the fermentation process pH during the wort production process (from malt addition to before yeast addition), wort filtration time, and wort preparation The set temperature and holding time for each temperature range during production, the boiling time and pH during the boiling process, and before fermentation. Original extract concentration of the liquid, original extract concentration during the 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, The fermentation time, pressure setting, carbon dioxide concentration, etc., can be adjusted as needed. The total nitrogen content of the beer-flavored beverage according to the present invention is determined, for example, by 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, Vol. 20 It can be measured by the method described in the 13th year revised and expanded edition.

[0027] To increase the visible degree of fermentation, vigorous fermentation is necessary. To promote vigorous fermentation, For example, you can increase the fermentation temperature, increase the aeration rate (oxygen concentration in the wort), or increase the sugars that the yeast consumes. One method is to increase the amount of (assimilable sugars). When fermentation proceeds vigorously, nitrogen components are released into the system. Because it is removed, the total nitrogen content tends to decrease, so the degree of fermentation and the total nitrogen content are inversely correlated. This relationship exists. Therefore, while maintaining an external fermentation level of 70.0% or higher, the total nitrogen content should be within the specified value. To control this, for example, consider the effect of adjusting the total nitrogen content on the degree of fermentation, and While checking the effect on the total nitrogen content when adjusting the degree of fermentation, we adjust the malt blend and hop blend. By adjusting the preparation conditions, fermentation conditions, etc., the total nitrogen content and the degree of visible fermentation can be adjusted to fall within the above range. Cut.

[0028] Examples of hop forms used in one aspect of the present invention include pellet hops and powdered hops. Examples include hops, hop extract, etc. The hops used may include isopropyl hops, reduced hops, etc. You may also use processed hop products. The amount of hops added is adjusted as appropriate, but preferably 0.000 of the total amount of beverage. It is 1-1% by mass. Also, beer-flavored beverages that use hops as an ingredient contain hops. This beverage contains iso-alpha acids, which are derived from hops. The iso-alpha acid content of the ingredient is based on the total amount (100% by mass) of the beer-flavored beverage. Preferably 5.0 ppm by mass or more, more preferably 7.0 ppm by mass or more, even more preferably Or 10.0 ppm by mass or more, and also 13.0 ppm by mass or more, or 16. It may be 0 ppm or more by mass. Also, iso-alpha acids of beer-flavored beverages using hops. The content is preferably based on the total amount (100% by mass) of the beer-flavored beverage. 100.0 ppm by mass or less, more preferably 95.0 ppm by mass or less, 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 or less. Bottom, 75.0 mass ppm or less, 70.0 mass ppm or less, 65.0 mass ppm or less, 60 .0 mass ppm or less, 58.0 mass ppm or less, 56.0 mass ppm or less, 54.0 mass ppm or less, 52.0 mass ppm or less, 50.0 mass ppm or less, 48.0 mass ppm or less Bottom, 46.0 mass ppm or less, 44.0 mass ppm or less, 42.0 mass ppm or less, 40 .0 mass ppm or less, 38.0 mass ppm or less, 36.0 mass ppm or less, 34.0 mass It may also be less than or equal to ppm, 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.

[0029] 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.

[0030] 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.

[0031] 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.

[0032] 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. Those used as fertilizers can be used, for example, rosemary, lychee, Phellodendron amurense, and dwarf fennel. Juniper berries, sage, rosemary, Ganoderma lucidum, bay laurel, Ganoderma lucidum, kuwashin, citrus extract , bitter melon extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, tree arborescens Aloe extract, rosemary extract, reishi mushroom extract, laurel extract, sage extract, ca Examples include rhatwae extract, wormwood extract, absinthin, and alginic acid.

[0033] 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.

[0034] 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 Nonanoic 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 Rubanal, 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.

[0035] 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.

[0036] 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.

[0037] In one embodiment of the present invention, a beer-flavored beverage contains phosphoric acid or a phosphate salt. This does not particularly affect the ability to suppress the feeling of fullness that is unsuitable for beer-flavored beverages, however Lowering the pH ensures microbial integrity while preventing the imparting of undesirable acidity to the beverage. ru.

[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 0.30 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( is above 0 (w / w)%, preferably 0.80 (w / w)% or less, more preferably .70 (w / w)% or less, still more preferably 0.60 (w / w)% or less, even more preferably is 0.57 (w / w) or less, particularly preferably 0.55 (w / w)%. In the present specification, the carbon dioxide concentration is determined by shaking the container containing the target beverage from time to time and immersing it in a water bath at 20°C for 30 minutes or more until the beverage reaches 20°C, and then using a gas volume measuring device (for example, GVA-500 manufactured by Kyoto Electronics Industry Co., Ltd., etc.) to measure it.

[0042] When the beer-taste beverage according to one aspect of the present invention is a container-packed beverage, the carbon dioxide gas pressure of the container-packed beverage may be appropriately adjusted within the range corresponding to the above carbon dioxide concentration. However, the carbon dioxide gas pressure of the beverage is 5.0 kg / cm 2 or less, 4.5 kg / cm <00000'style="white-space:nowrap;">or less, or 4.0 kg / cm 2 or less, and also 0.20 kg / cm 2 or more, 0.50 kg / cm 2 or more, or 1.0 kg / cm 2 or more. Any combination of these upper and lower limits may be used. For example, the carbon dioxide gas pressure of the beverage may be 0.20 kg / cm 2 or more and 5.0 kg / cm 2 or less, 0.50 kg / cm 2 or more and 4.5 kg / cm 2 or less, or 1.0 kg / cm 2 or more and 4.0 kg / cm 2 or less. In the present specification, the gas pressure refers to the gas pressure inside the container, except in special cases. The pressure is measured by a method well known to those skilled in the art, for example, by fixing a sample at 20°C to an internal gas pressure gauge After setting the pressure, open the stopcock on the gas pressure gauge to release the gas, then close the stopcock again and shake the gas pressure gauge. By moving the pointer and reading the value when it reaches a certain position, or by using a commercially available gas It can be measured using a pressure measuring device.

[0043] 1.3 Other additives A beer-flavored beverage according to one aspect of the present invention may be modified as necessary, to the extent that it does not impede the effects of the present invention. Various additives may be added. Such additives include, for example, colorants, foaming agents, fermentation accelerators, yeast extract, and Examples include protein-based substances such as butylated protein, and seasonings such as amino acids. Coloring agents are used to give beverages a beer-like color, such as caramel coloring. It can be used. Foam-forming agents are used to create beer-like foam in beverages, or to make a foamy drink It is used to maintain the foam of the ingredients, and contains plant-derived saponins such as soy saponins and quillaja saponins. Extracted saponin-based substances, plant proteins such as corn and soy, and collagen peptides, etc. Peptide-containing substances, yeast extract, and milk-derived ingredients can be used as appropriate. Fermentation accelerators are used to promote fermentation by yeast, for example, yeast Extracts, rice and wheat bran components, vitamins, and minerals are used individually or in combination. It is possible.

[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 One embodiment of the present invention is a method for producing a 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): Add yeast to the pre-fermentation liquid obtained in Step (2) until the visible degree of fermentation reaches 70.0%. The fermentation process is carried out in the manner described above.

[0046] In the method for producing the beer-flavored beverage, the total nitrogen content, alcohol content, pH, etc. Adjustment can be performed at one or more of the following timings (i) to (v), but The tidying-up process is not essential. • (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] Furthermore, in a method for producing a beer-flavored beverage according to one aspect of the present invention, the alcohol content For adjustment, at least the ethanol addition step and the ethanol-containing composition addition step are performed. The process may also include one of the following steps: an ethanol addition step and an ethanol-containing composition addition step. It doesn't need to be to the extent that it is necessary. Ethanol mixture added in the ethanol addition step and the ethanol-containing composition addition step The finished product is not particularly limited, but examples include raw material alcohol, shochu, awamori, whiskey, and brewing. Spirits (distilled liquors) such as landan, vodka, rum, tequila, gin, and brewed alcohol. You can use the following.

[0048] <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, glucoamylase, xanthine oxidase Examples include transglucosidase, etc. Also, the Liquor Tax Law and related laws and regulations concerning alcoholic beverages ( Article 3 of the amended June 27, 2018, "7. Articles not to be treated as raw materials for alcoholic beverages" (3 The following enzyme preparations are listed as those added during the brewing process for the purpose of rationalizing sake production, etc. ru. 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.

[0049] 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 beer-flavored beverage From the perspective of adjusting the degree of fermentation to the above range, the temperature of the saccharification treatment is 55-75°C. The processing time is preferably 15 to 240 minutes. After the saccharification treatment, the saccharified liquid is filtered. It can be obtained.

[0050] 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.

[0051] 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.

[0052] <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 material is 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.

[0053] <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.

[0054] 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.

[0055] The conditions for alcoholic fermentation, such as fermentation temperature and duration, are such that the degree of fermentation is 70.0%. It is set to be % or higher, for example, fermentation under conditions of 8-25°C for 5-10 days. This can be done by changing the temperature (increasing or decreasing) or pressure of the fermentation liquid during the fermentation process. That's fine. The degree of fermentation in beer-flavored beverages is determined by the activity of polysaccharide-degrading enzymes such as transglucosidase. The type, amount, and timing of addition can be appropriately set and adjusted, and fermentation By changing the temperature (increasing or decreasing) or pressure of the fermentation liquid during the process, It's adjustable. Furthermore, after this process is complete, the yeast is removed using a filter or similar device, and water, flavorings, and acidulants are added as needed. Additives such as pigments may be added.

[0056] To reduce the alcohol content, carbonated water is added through a carbonation process. That's good too. After steps (1) to (3), the beer taste is produced using processes such as storage and filtration, which are well known to those skilled in the art. You may perform the processes used in beverage manufacturing. 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.

[0057] 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 The method specifically involves preparing a beer-flavored beverage to have an apparent fermentation level of 70.0% or higher, and A Adjust the alcohol content to 10.5(v / v)% or higher.

[0058] In this specification, "flavor" of beer-flavored beverages refers to the umami of malt and the richness derived from malt. It encompasses a rich flavor, satisfying taste, and depth of flavor. Furthermore, in this specification, "flavor improvement" is used. "To improve the flavor" or "to improve the aroma" means adjusting the appearance, fermentation level and alcohol content to the above range. The beverage, compared to the beverage that has not undergone the adjustment, has less of an alcohol-derived stinging sensation or a refreshing taste. This means that the crisp, refreshing taste will be enhanced.

[0059] The method for adjusting the appearance, fermentation level, and alcohol content is described in "1. Beer-flavored beverages" above. And as described in "2. Method for Manufacturing Beer-Flavored Beverages" above. [Examples]

[0060] 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 degree of fermentation by appearance was determined using the revised BCOJ Beer Analysis Method (Japan Brewing Association). (Published by the Brewers Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and expanded edition) The alcohol content was measured according to the method described, and was determined using a vibrating densimeter. .

[0061] <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, sugar solution is added to achieve the specified malt ratio, and the volume is adjusted to 100L with warm water to obtain hot wort. Furthermore, the malt ratio is adjusted to be between 40% and 100%, and the malt ratio is 100%. No sugar solution was added to the sweet-tasting beverages. 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. Furthermore, the alcohol content of the beverages in Comparative Examples 8-10 was adjusted by adding spirits. In the other examples and comparative examples, no ethanol or ethanol composition was added to the beverages. Ta.

[0062] 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 pattern of addition, the types of polysaccharide-degrading enzymes and proteolytic enzymes, the amount added, and the timing of addition. Setting temperatures, holding times, pH adjustments, and turbidity during wort filtration are all factors involved in the preparation of the wort. Set the alcohol content, hop addition timing, boiling time, fermentation conditions, etc. appropriately as shown in Table 1. The alcohol content, visible fermentation level, and total nitrogen content were adjusted to achieve the desired balance.

[0063] <Sensory evaluation> The evaluation of the beer-flavored beverages was conducted by the same six panelists who tasted each beverage. I did the following:

[0064] Each panelist tasted a beer-flavored beverage that had been cooled to about 4°C and commented, "Alcohol-derived..." The following scores were given for the evaluation items "stimulating sensation" and "clean and refreshing taste". Based on the criteria, the score will be in increments of 0.1, ranging from 3.0 (maximum value) to 1.0 (minimum value). We evaluated the scores and calculated the average of the scores from the six panelists. 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.

[0065] [Alcohol-derived irritation] • "3.0": The alcohol-derived stinging sensation is very strong. • "2.5": A strong stinging sensation derived from alcohol is felt. • "2.0": A stimulating sensation derived from alcohol can be felt. • "1.5": There is not much of a stinging sensation from alcohol. • "1.0": Almost no alcohol-derived irritation is felt.

[0066] [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.

[0067] Furthermore, based on the three evaluation items mentioned above, an overall evaluation was conducted according to the following criteria. [comprehensive evaluation] • "A": The average score of all two sensory evaluation items tested is 2.0 or higher. • "B": The average score of either of the two sensory evaluation items tested is 2.0 or higher. . • "C": The average scores of all two sensory evaluation items examined are below 2.0.

[0068] [Table 1]

[0069] From the results of the examples, the visible fermentation degree of the beer-flavored beverage was 70.0% or higher, and Furthermore, if the alcohol content is 10.5(v / v)% or higher, it can cause "alcohol-derived irritation." We were able to provide a beverage that possessed both [certain characteristics] and a "clean and refreshing taste."

Claims

1. A beer-flavored beverage with an external fermentation level of 70.0% or higher, an alcohol content of 10.5% (v / v%) or higher, and a total nitrogen content of 68 mg / 100 mL to 180 mg / 100 mL.

2. The beer-flavored beverage according to claim 1, wherein the total nitrogen content is 70 mg / 100 mL or more.

3. A beer-flavored beverage according to claim 1 or 2, wherein the malt ratio is 40% by mass or more.

4. A beer-flavored beverage according to claim 1 or 2, wherein the malt ratio is 50% by mass or more.

5. A beer-flavored beverage according to any one of claims 1 to 4, wherein the visible degree of fermentation is 120.0% or less.

6. A beer-flavored beverage according to any one of claims 1 to 5, wherein the alcohol content is 30.0 (v / v%) or less.

7. A beer-flavored beverage according to any one of claims 1 to 6, wherein the raw materials used are ingredients other than malt.

8. A beer-flavored beverage according to any one of claims 1 to 7, wherein hops are used as an ingredient.

9. The beer-flavored beverage according to any one of claims 1 to 8, wherein the beer-flavored beverage is a fermented beer-flavored beverage.

10. A beer-flavored beverage according to any one of claims 1 to 9, wherein the raw materials do not include ethanol or an ethanol-containing composition.

11. The beer-flavored beverage according to any one of claims 1 to 10, wherein the beer-flavored beverage is beer.

12. A beer-flavored beverage according to any one of claims 1 to 11, satisfying the following formula (1). Formula (1): 3600≧X×Y≧700 [In formula (1) above, X represents the degree of fermentation of the beer-flavored beverage (unit: %), and Y represents the alcohol content of the beer-flavored beverage (unit: (v / v)%).]

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