Beer-taste beverage

Abstract

To provide a beer-taste beverage that gives a sense of stimulation from alcohol while having a malt taste.SOLUTION: A beer-taste beverage has an original extract concentration of 19.2 mass% or more and an alcohol content of 12.5 (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 Initiative] [Problems that the invention aims to solve]

[0004] In beer-flavored beverages, while you can feel the stimulating sensation from the alcohol, you can also enjoy the taste of malt. There is a demand for beer-flavored beverages that have a certain characteristic. [Means for solving the problem]

[0005] This invention relates to an original extract with a concentration of 19.2% by mass or more, and an alcohol content of 1 The present invention provides a beer-flavored beverage with a content of 2.5(v / v) or more. The invention includes the following embodiments: [1] The original extract concentration is 19.2% by mass or higher, and the alcohol content is 12.5% ​​(v A beer-flavored beverage containing % or more of / v. [2] A beer-flavored beverage as described in [1], wherein the total polyphenol content is 42 mg / L 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 one 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≧240 [In the above formula (1), X is the original extract concentration of the beer-flavored beverage (unit: mass%). ) indicates, and Y indicates the alcohol content (unit: (v / v)%) of the beer-flavored beverage. . ] [9] The process involves fermentation to achieve an alcohol content of 12.5% ​​(v / v) or higher. A method for producing a beer-flavored beverage with an original extract concentration of 19.2% by mass or higher.

[10] The production method according to [9], which 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, which has a step of adjusting so that the original extract concentration is 19.2% by mass or more and the alcohol degree is 12.5 (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 wheat flavor while feeling a pungency derived from alcohol. . [Embodiments for Carrying Out the Invention]

[0007] 1. Beer-flavored beverage In this specification, the "beer-taste beverage" refers to an alcoholic carbonated beverage 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 these with yeast using malt, hops, and water as raw materials, 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 isopentyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isopentyl 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-methylpy . . . . . . . . Radin, γ-decanolactone, γ-undecalactone, ethyl hexanoate, 2-methyl butter Ethyl acid, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol Tall, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2- Butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, Geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, no nanic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2 -aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydrox C-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane -1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrah Drofran-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-Caryophy Len, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine Radin, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfurfur 1-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 original extract (O-Ex) concentration (original wort concentration) in beer-flavored beverages is high. As a result, the characteristic malty flavor of beer becomes more apparent, and the watery taste is less noticeable. The original extract concentration of the beer-flavored beverage according to one embodiment of the present invention is 19.2% by mass or more. Yes, preferably 19.4% by mass or more, more preferably 19.6% by mass or more, and even more preferably 19% 0.8% by mass or more, more preferably 20.0% by mass or more, and also 20.5% by mass % or more, 21.0 mass% or more, 21.5 mass% or more, 22.0 mass% or more, 22.5 mass % or more, 23.0 mass% or more, 23.5 mass% or more, 24.0 mass% or more, 24.5 mass % or more, 25.0 mass% or more, 25.5 mass% or more, 26.0 mass% or more, 26.5 mass % or more, 27.0 mass% or more, 27.5 mass% or more, 28.0 mass% or more, 28.5 mass % or more, 29.0 mass% or more, 29.5 mass% or more, 30.0 mass% or more, 30.5 mass It may be % or more, 31.0% by mass or more, or 31.5% by mass or more. The original extract concentration of one form of beer-flavored beverage is preferred from the standpoint of ease of drinking. More preferably 50.0% by mass or less, more preferably 45.0% by mass or less, and even more preferably 40% 0.0% by mass or less, more preferably 37.0% by mass or less, and even more preferably 35% by mass or less. 0.0% by mass or less, more preferably 34.0% by mass or less, and even more preferably 33% by mass or less. 0.0% by mass or less, more preferably 32.5% by mass or less, even more preferably 32 It is 0.0 mass% or less, and also 31.5 mass% or less, 31.0 mass% or less, and 30.5 mass % or less, 30.0 mass% or less, 29.5 mass% or less, 29.0 mass% or less, 28.5 mass % or less, 28.0 mass% or less, 27.5 mass% or less, 27.0 mass% or less, 26.5 mass % or less, 26.0 mass% or less, 25.5 mass% or less, 25.0 mass% or less, 24. mass % or less, 24.0 mass% or less, 23.5 mass% or less, 23.0 mass% or less, 22.5 mass % or less, 22.0% by mass or less, 21.5% by mass or less, 21.0% by mass or less, or 20. It may be 5% by mass or less.

[0009] The original extract concentration of the beer-flavored beverage according to one embodiment of the present invention is 19.2% by mass or more. Yes, the concentration of the original extract needs to be higher than that of regular beverages. To increase the concentration, it is preferable to thoroughly extract the extract from raw materials such as malt. Furthermore, when manufacturing a beer-flavored beverage according to one embodiment of the present invention, the original extract concentration is increased. To achieve this, we select the raw materials, and consider the mash concentrate used during saccharification, the particle size of the malt and other grain raw materials. It is preferable to adjust the grinding method, wort filtration settings, boiling time, and boiling temperature. The original extract (original wort extract) of the beer-flavored beverage according to the present invention is, for example, modified Revised BCOJ Beer Analysis Method (Published by the Japan Brewing Association, International Technical Committee of the Beer Brewers Association) The measurement can be performed by the method described in the 2013 revised and expanded edition edited by the [Analysis Committee]. can.

[0010] Higher alcohol content tends to result in a drier taste that is difficult to drink, but the original extract concentration... By increasing the alcohol content, the characteristic malty flavor of beer becomes more apparent, and the harshness derived from alcohol is reduced. We can provide a beer-flavored beverage with a strong, malty taste.

[0011] The alcohol content of the beer-flavored beverage of the present invention is 12.5 (v / v)% or higher, From the perspective of creating a beer-flavored beverage with an enhanced alcohol-derived sensation, 13.0 (v / v)% or more, 13.5(v / v)% or more, 14.0(v / v)% or more, 14.5( v / v)% or more, 15.0(v / v)% or more, 15.5(v / v)% or more, 16.0(v) / v)% or more, 16.5(v / v)% or more, 17.0(v / v)% or more, 17.5(v / v)% or more, 18.0(v / v)% or more, 18.5(v / v)% or more, 19.0(v / v) )% or more, 19.5(v / v)% or more, 20.0(v / v)% or more, or 20.5(v It may be 1 / v)% or more. Also, the alcohol content of beer-flavored beverages is preferably is 25.0(v / v)% or less, more preferably 24.0(v / v)% or less, even more preferably The percentage is 23.0(v / v)% or less, more preferably 22.0(v / v)% or less, and more Preferably 21.0 (v / v)% or less, more preferably 20.0 (v / v)% or less. More preferably 19.5(v / v)% or less, and also 19.0(v / v)% Below, 18.5(v / v)% or less, 18.0(v / v)% or less, 17.5(v / v)% or less Lower, 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)% or less, Below 14.0(v / v)%, below 13.5(v / v)%, below 13.0(v / v)% That's fine.

[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.

[0013] Alcohol content can be adjusted by adding diluting water or carbonated water, or by changing the raw materials (malt, corn grits). The type of sugar solution, the amount of raw materials, the type of enzyme, the amount of enzyme added, 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 alcohol content of a beer-flavored beverage according to one embodiment of the present invention is 12.5 (v / v)% or higher. Yes, it has a higher alcohol content than typical beer. Generally, yeast develops during fermentation. The alcohol makes it susceptible to damage, and if the yeast is damaged, fermentation will stop midway. This can result in the alcohol content not reaching the specified level, or an increase in turbidity in beer-flavored beverages. This can lead to a deterioration in beer filtration, the addition of unpleasant flavors to beer-flavored beverages, or off-flavors. This can sometimes result in the formation of sap. Therefore, when increasing the alcohol content during the fermentation process... It is preferable to optimize the state (activity) of the added yeast and the temperature and pressure control during fermentation. Since the alcohol content of the beer-flavored beverage of the present invention is 12.5 (v / v)% or higher, In one aspect of the present invention, a beer-flavored beverage is made from beer-flavored beverage raw materials generated by fermentation. To the liquid, ethanol is added, or an ethanol-containing composition is added, or the beer taste is It may also be manufactured by diluting the beverage concentrate with carbonated water or the like.

[0014] A beer-flavored beverage according to one aspect of the present invention uses ethanol or an ethanol-containing ingredient as a raw material. It may be a beverage containing a composition, and may also contain ethanol or ethanol as a raw material. The beverage does not contain an ethanol-containing composition. As for the ethanol-containing composition, the raw materials For use with alcohol, shochu, awamori, whiskey, brandy, vodka, rum, tequila, and gin. It is preferable to use spirits (distilled liquor), 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.

[0015] 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, then the above-mentioned alcohol The alcohol content is adjusted through a fermentation process using yeast.

[0016] The beer-flavored beverage of the present invention has less of the stimulating sensation and malty taste derived from alcohol. From the perspective of creating a beer-flavored beverage that is an improved version of the other, the following formula (1) must be satisfied. It is preferable. Formula (1): X×Y≧240 [In the above formula (1), X is the original extract concentration of the beer-flavored beverage (original wort extract). The concentration (unit: mass%) is shown, and Y is the alcohol content (unit: This indicates (v / v)%). In formula (1) above, X × Y is 240 or more, preferably 250 or more, and more preferably 250 or more. More preferably 260 or more, more preferably 270 or more, even more preferably 290 or more, More preferably 300 or more, particularly preferably 320 or more, and also 330 or more, 34 0 or more, 350 or more, 360 or more, 370 or more, 380 or more, 390 or more, or 400 It may be greater than or equal to 625, 610 or less, 600 or less, 580 or less, 560 Even if the following are 550 or less, 530 or less, 510 or less, 500 or less, or 490 or less good.

[0017] 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.

[0018] 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 the consideration is that they are easy to carry. Therefore, cans, bottles, and plastic bottles are preferred. In particular, among the aforementioned cans, bottles, and plastic bottles... It is preferable that the container be resealable.

[0019] 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".

[0020] 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.

[0021] 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.

[0022] 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.

[0023] Malt contains polyphenols. Therefore, in the present invention, In order to keep the total polyphenol content of beer-flavored beverages within a desirable range, It is preferable to set the malt ratio within a certain range. Specifically, the malt ratio (all malt The usage ratio is preferably 40% by mass or more, more preferably 45% by mass or more. Or 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 Preferably 55% by mass or more, more preferably 56% by mass or more, even more preferably 57% by mass or more, particularly preferably 58% by mass or more, and also 60% by mass or more, 62% by mass % by mass or more, 64% by mass or more, 66% by mass or more, 66.6% by mass or more, 67% by mass or more, 6 8% by mass or more, 70% by mass or more, 72% by mass or more, 74% by mass or more, 76% by mass or more, 7 8% 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 acceptable. By increasing the malt ratio, a rich flavor derived from malt and barley can be achieved. This allows us to manufacture beer-flavored beverages that allow you to experience the rich flavor of the beer more intensely. 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.

[0024] 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.

[0025] 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.

[0026] The total polyphenol content of a beer-flavored beverage according to one aspect of the present invention provides a good bitterness and a firm texture. From the perspective of creating a beer-flavored beverage with improved drinkability, depth of flavor, and taste, More preferably 42 mg / L or more, more preferably 50 mg / L or more, and even more preferably 60 mg / L or more. g / L or higher, more preferably 70 mg / L or higher, and more preferably 80 mg / L or higher. More preferably 90 mg / L or more, and particularly preferably 100 mg / L or more. Also, 110 mg / L or higher, 120 mg / L or higher, 130 mg / L or higher, 140 mg / L or more, 150mg / L or more, 160mg / L or more, 170mg / L or more, 180mg / L or more, 190mg / L or more, 200mg / L or more, 210mg / L or more, 220mg / L or more, 230mg / L or more, 240mg / L or more, 250mg / L or more, 260mg / L or more, 270mg / L or more, 280mg / L or more, 290mg / L or more, 300mg / L or more, 310mg / L or more, 320mg / L or more, 330mg / L or more, 340mg / L It may be 350 mg / L or more. 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 500 mg / L or less. More preferably 400 mg / L or less, even more preferably 390 mg / L or less, and even further Preferably 380 mg / L or less, more preferably 370 mg / L or less, even more preferably The concentration is 360 mg / L or less, particularly preferably 350 mg / L or less, and also 340 mg / L or less, 330mg / L or less, 320mg / L or less, 310mg / L or less, 300mg / L or less, 290mg / L or less, 280mg / L or less, 270mg / L or less, 260mg / L or less, 250mg / L or less, 240mg / L or less, 230mg / L or less, 220mg / L or less, 210mg / L or less, 200mg / L or less, 190mg / L or less, 180mg / L or less, 170mg / L or less, 160mg / L or less, 150mg / L or less, 140mg / L or less, 130 mg / L or less, 120 mg / L or less, 110 mg / L or less, or 1 It may be 00 mg / L or less.

[0027] Polyphenols are aromatic hydrocarbons in which two or more hydrogen atoms are replaced by hydroxyl groups. This refers to a compound. Examples of polyphenols include flavonols, isoflavones, and tannins. Examples include catechins, quercetin, and anthocyanins. In this invention, "total polyphenol content" refers to the amount of these polyphenols contained in beer-flavored beverages. This is the total amount of lipphenols. The total amount of polyphenols decreases as fermentation progresses vigorously, so there is an inverse correlation. That is, a total polyphenol content of 50 mg / L or more, and an alcohol content of 12.5 (v / v)% or less. To control this further, we need to consider the effect on alcohol content when adjusting the total polyphenol content. Furthermore, while checking the effect of adjusting the alcohol content on the total amount of polyphenols, By adjusting the malt blend, hop blend, brewing conditions, fermentation conditions, and filtration conditions, the alcohol content and total volume can be controlled. The amount of rephenol needs to be adjusted to within the above range.

[0028] The total polyphenol content can be adjusted by adding dilution water or carbonated water, or by using raw materials (malt, corn glycerides). The type of enzyme (such as sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, and the timing of enzyme addition. pH in the mashing tank, pH during the mashing process (from malt addition to wort production before yeast addition), Wort filtration time, set temperatures and holding times for each temperature range when preparing the wort (including during saccharification). , original extract concentration of the liquid before fermentation, original extract concentration during the fermentation process, fermentation conditions (acid Concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells grown, timing of yeast removal, fermentation Temperature, fermentation time, pressure setting, carbon dioxide concentration, etc., cooling timing, cooling temperature, cooling time Beer filtration methods (diatomaceous earth, membrane, sheet, cartridge, filter, etc.), activated carbon, Stabilizers added during beer filtration (silica gel, PVPP (polyvinyl polypyrrolidone)) This can be done by setting appropriate amounts of bentonite, tannin, bentonite, etc. Furthermore, the total polyphenol content of the beer-flavored beverage of the present invention is, for example, (i) barley malt, Adjusting the amount of raw materials with high polyphenol content, such as malt husks (grain husks). (ii) adjustment of hops, (iii) stimulating fermentation, etc., can control this.

[0029] (i) As a specific method, increase the amount of raw materials such as malt that have a high polyphenol content. By doing so, the total amount of polyphenols can be increased. Generally, malt and other grains that contain husks have a high nitrogen and polyphenol content. Soybeans, yeast extract, peas, corn, corn products (corn grits, etc.) ), wheat, wheat malt, etc., have a high nitrogen content but a low polyphenol content. The total nitrogen content and total polyphenol content in beer-flavored beverages are determined by the proportion of ingredients used in the blend. The amount can be increased or decreased by adjusting it. Below are the total nitrogen amount and total polyphenols. Here are some typical methods (1) to (4) for increasing or decreasing the amount of [something]. (1) By increasing the amount of malt containing husk, etc. used, the total nitrogen of beer-flavored beverages Increase the quantity and total amount of polyphenols. (2) By increasing or decreasing the amount of soybeans, yeast extract, etc. used, the total amount of polyphenols can be maintained. While maintaining this, the total nitrogen content of beer-flavored beverages is increased or decreased. (3) Increase the amount of malt containing husk and decrease the amount of soybeans, yeast extract, etc. Therefore, the total amount of polyphenols is increased while maintaining the total amount of nitrogen. (4) Reduce the amount of malt containing husks used and increase the amount of soybeans, yeast extract, etc. Therefore, the total amount of polyphenols is reduced while maintaining the total amount of nitrogen.

[0030] (ii) Adjusting the hops to control the total polyphenol content, for example, the type of hops used. This is done by adjusting the amount and timing of hop addition. (iii) Control the amount of phenols. To promote vigorous fermentation, for example, fermentation temperature, yeast type. This is done by adjusting the amount used, etc. The total polyphenol content of the beer-flavored beverage of the present invention is, for example, as defined 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) It can be measured by the method described in the 2013 revised and enlarged edition.

[0031] Examples of hop forms used in one aspect of the present invention include pellet hops and powdered hops. Examples include hop extract, etc. Furthermore, the hops used may include isopropyl hops, reduced hops, etc. Hop products may be used. The amount of hops added is adjusted as 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 Lower, 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.

[0032] The bitterness value of the beer-flavored beverage of the present invention is not particularly limited, but is between 5.0 BUs and 80. It is preferable that the amount is 0 BUs or less. In this specification, "bitterness value" refers to isohumulone. It is an indicator of bitterness caused by iso-alpha acids such as those found in "BCOJ Beer". Analytical Method (Revised November 1, 2004) According to the method described in section 8.15 "Bitterness Value" It can be measured. Specifically, after adding acid to the degassed sample, isooctane is used. The absorbance of the extracted isooctane layer was measured at 275 nm with isooctane as a 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.

[0033] 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.

[0034] 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.

[0035] 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, juniper fruit, Sage, rhododendron, Ganoderma lucidum, bay leaf, Ganoderma lucidum, kumacin, Phellodendron amurense, 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.

[0036] 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.

[0037] 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.

[0038] 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.

[0039] 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.

[0040] 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.

[0041] 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.

[0042] 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.

[0043] 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.

[0044] 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( It is (w / w)% or more, preferably 0.80(w / w)% or less, more preferably 0 0.70(w / w)% or less, more preferably 0.60(w / w)% or less, even more preferably The ratio is 0.57 (w / w) or less, and particularly preferably 0.55 (w / w) or less. In this specification, the carbon dioxide concentration is determined by occasionally shaking the container containing the beverage in question. Then, immerse it in a 20°C water bath for 30 minutes or more to adjust the temperature of the beverage to 20°C, and then... Using a volume measuring device (for example, GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.)) It can be measured.

[0045] When the beer-flavored beverage according to one aspect of the present invention is a packaged beverage, the carbonation of the packaged beverage The gas pressure can be adjusted as needed within the range of carbon dioxide concentration mentioned above, but the carbon dioxide pressure of beverages is 5.0 kg / cm 2 Below 4.5kg / cm 2 The following, or 4.0 kg / cm³ 2 Below Also, 0.20 kg / cm³ 2 More than 0.50kg / cm 2 or more, or 1.0 kg / cm 2 The above applies, and any combination of these upper and lower limits may be used. For example, The carbon dioxide pressure of the material is 0.20 kg / cm³. 2 More than 5.0kg / cm2 Hereinafter, 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 may be less. In this specification, the gas pressure refers to the gas pressure in the container, unless otherwise specified. The pressure can be measured by methods well known to those skilled in the art, such as fixing a sample at 20°C to an internal gas pressure gauge, then opening the valve of the internal gas pressure gauge once to release the gas, closing the valve again, shaking the internal gas pressure gauge, and reading the value when the pointer reaches a constant position, or by using a commercially available gas pressure measuring device. After fixing a sample at 20°C to an internal gas pressure gauge, open the valve of the internal gas pressure gauge once to release the gas, close the valve again, shake the internal gas pressure gauge, and read the value when the pointer reaches a constant position, or use a commercially available gas pressure measuring device. When the pointer reaches a constant position, or by using a commercially available gas pressure measuring device. can be measured.

[0046] 1.3 Other additives [[ID=2)7]] The beer-taste beverage according to one aspect of the present invention may contain various additives, if necessary, as long as the effects of the present invention are not impaired. can be added. Examples of such additives include coloring agents, foaming agents, fermentation promoters, yeast extracts, proteinaceous substances such as peptide-containing substances, and seasonings such as amino acids. Examples of such additives include coloring agents, foaming agents, fermentation promoters, yeast extracts, proteinaceous substances such as peptide-containing substances, and seasonings such as amino acids. The coloring agent is used to give the beverage a beer-like color, and caramel pigments and the like can be used. The foaming agent is used to form beer-like bubbles in the beverage or to retain the bubbles in the beverage, and plant-extracted saponin substances such as soybean saponin and quillaia saponin, plant proteins such as corn and soybean, and peptide-containing substances such as collagen peptides, yeast extracts, raw materials derived from milk, etc. can be appropriately used. The foaming agent is used to form beer-like bubbles in the beverage or to retain the bubbles in the beverage, and plant-extracted saponin substances such as soybean saponin and quillaia saponin, plant proteins such as corn and soybean, and peptide-containing substances such as collagen peptides, yeast extracts, raw materials derived from milk, etc. can be appropriately used. plant proteins such as corn and soybean, and peptide-containing substances such as collagen peptides, yeast extracts, raw materials derived from milk, etc. can be appropriately used. can be appropriately used. [[ID=4)]6]]The fermentation promoter is used to promote fermentation by yeast, and for example, yeast extracts, bran components such as rice and wheat, vitamins, mineral agents, etc. can be used alone or in combination. The fermentation promoter is used to promote fermentation by yeast, and for example, yeast extracts, bran components such as rice and wheat, vitamins, mineral agents, etc. can be used alone or in combination. It is possible.

[0047] 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.

[0048] 2. Method for manufacturing beer-flavored beverages 2.1 Method for manufacturing fermented beer-flavored beverages One embodiment of the present invention is a method for producing a fermented beer-flavored beverage, which involves the following steps (1) to (3) has • Process (1): The raw materials undergo saccharification treatment, boiling treatment, and solid content removal treatment, at least Another process is performed to obtain the pre-fermentation liquid. Step (2): A step to obtain cooled pre-fermentation liquid by cooling the pre-fermentation liquid obtained in step (1). • Step (3): A step in which yeast is added to the cooled pre-fermentation liquid obtained in step (2) and fermentation is carried out (fermentation process) (Approximately).

[0049] In the manufacturing method of the fermented beer-flavored beverage, the alcohol content and original extract Adjustments to concentration, total polyphenol content, pH, etc., must be made by one or more of the following (i) to (v). This can be done at any time, but the adjustment process is not mandatory. • (i): Before step (1) (ii): Simultaneously with at least one of steps (1), (2), and (3) (iii): Between process (1) and process (2) (iv): Between process (2) and process (3) (v): After step (3)

[0050] Furthermore, in a method for producing a fermented beer-flavored beverage according to one aspect of the present invention, alcohol To adjust the alcohol content, the ethanol addition step and the ethanol-containing composition addition step are reduced. The process may include either one of the following steps: the addition of ethanol and the addition of an ethanol-containing composition. Additional processes are not required. 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.

[0051] <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.

[0052] 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, a beer-flavored beverage From the perspective of adjusting the alcohol content, the saccharification treatment temperature is 55-75°C, and during the saccharification treatment... The interval is preferably 15 to 240 minutes. After the saccharification treatment, the saccharified solution is obtained by filtration. ru.

[0053] 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.

[0054] 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.

[0055] <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 contents are transferred to a whirlpool and cooled to 0-23°C. Furthermore, the original extract concentration may be adjusted by removing solid components such as coagulated proteins. . Through this process, the liquid before cooling and fermentation is obtained.

[0056] <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.

[0057] 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.

[0058] The conditions for alcoholic fermentation, such as fermentation temperature and duration, are, for example, 8-25°C. Fermentation can be carried out under conditions of 5 to 10 days. During the fermentation process, the temperature of the fermentation liquid (temperature increase) can be increased. Alternatively, you may change the temperature or pressure (or cool it down). In the production of fermented beer-flavored beverages, the alcohol content is, for example, transglucosyl For polysaccharide-degrading enzymes such as dase, the type, amount, and timing of addition are set appropriately. It can be adjusted, and the temperature (increase or decrease) or pressure of the fermentation liquid can be controlled during the fermentation process. It can also be adjusted by changing the force. 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.

[0059] 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.

[0060] 2.2 Method for manufacturing non-fermented beer-flavored beverages The method for producing a non-fermented beer-flavored beverage according to one aspect of the present invention is not particularly limited, but the original Aside from controlling the concentration of narcotic extract, alcohol content, etc., this is a non-fermented beer-flavored beverage. It is the same as the general manufacturing method.

[0061] As an example of a manufacturing method for a concentrate of non-fermented beer-flavored beverage, first, wort, sweeteners, and aroma... A mixture is prepared by mixing the ingredients and other components in predetermined amounts. Then, drinking water is added to the mixture. Prepare the primary raw material solution by adding a predetermined amount. After boiling the primary raw material solution, add ethanol or alcoholic beverages. The tanol composition is added, and carbonated water is added through a carbonation process.

[0062] If necessary, precipitates can be separated and removed at each stage by filtration, centrifugation, etc. Alternatively, carbonated water may be added after the above raw material solution has been prepared in a concentrated state. By using the soft drink manufacturing process, it is possible to easily produce non-fermented beverages without having fermentation equipment. It is possible to prepare fermented beverages.

[0063] Removing sediment before the carbonation or carbonated water addition process removes the sediment and off-flavors. The quality can be removed, making it more desirable.

[0064] The beer-flavored beverage obtained in this manner according to one aspect of the present invention is filled into a predetermined container. And then it is distributed to the market as a product. The method of packaging beer-flavored beverages is not particularly limited and any packaging method known to those skilled in the art is acceptable. A method can be used. Through the bottling process, the beer-flavored beverage of the present invention is packaged. The contents are filled into containers and sealed. Any type or material of container may be used in the packaging process. Examples of containers include those described in "1.4 Packaged Beverages".

[0065] 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 using a beer-flavored beverage with an original extract concentration of 19.2% by mass or less. The above, and the alcohol content should be adjusted to 12.5(v / v)% or higher.

[0066] 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 flavor" or "to enhance aroma" means adjusting the original extract concentration and alcohol content within the above range. The beverage adjusted to the specified range has a less alcohol-derived irritation compared to the beverage that has not undergone the adjustment. Alternatively, it means that the flavor of the malt is improved.

[0067] The method for adjusting the original extract concentration and alcohol content is described in "1. Beer Taste" above. As described in "Stock beverages" and "2. Method for manufacturing beer-flavored beverages" above. [Examples]

[0068] 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 original extract concentration was 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 alcohol content was measured according to the method described in the revised edition, and the alcohol content was measured using a vibrating densimeter. It was measured.

[0069] <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 beer taste is different from that of a 100% malt beer. No sugar solution was added to the syrup beverage. 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 7-10 was adjusted by adding spirits. In the other examples and comparative examples, no ethanol or ethanol composition was added to the beverages. Ta.

[0070] 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 formula was adjusted to achieve the desired polyphenol content, original extract concentration, and total polyphenol amount.

[0071] <Sensory evaluation> The evaluation of the beer-flavored beverages was conducted by the same six panelists who tasted each beverage. I did the following:

[0072] Each panelist tasted a beer-flavored beverage that had been cooled to about 4°C and commented, "Alcohol-derived..." For the evaluation items of "stimulating feeling" and "taste of wheat", based on the following scoring criteria, In the range of 3.0 (maximum value) to 1.0 (minimum value), the score was evaluated in increments of 0.1, and the average value of the scores of 6 panelists was calculated. At the time of evaluation, samples corresponding to the following criteria "1.0", "2.0", and "3.0" for each evaluation item were prepared in advance to standardize the criteria among panelists. Also, in all sensory evaluations of the examples and comparative examples, for the same beverage, no difference in the score value of 2. 0 or more was confirmed among panelists.

[0073] [Stimulating feeling derived from alcohol] · "3.0": The stimulating feeling derived from alcohol is felt very strongly. · "2.5": The stimulating feeling derived from alcohol is felt strongly. · "2.0": The stimulating feeling derived from alcohol is felt. · "1.5": The stimulating feeling derived from alcohol is hardly felt. · "1.0": The stimulating feeling derived from alcohol is hardly felt.

[0074] [Taste of wheat] · "3.0": The taste of wheat is felt very strongly. · "2.5": The taste of wheat is felt strongly. · "2.0": The taste of wheat is felt. · "1.5": The taste of wheat is hardly felt. · "1.0": The taste of wheat is hardly felt.

[0075] Also, based on the above three evaluation items, a comprehensive evaluation was conducted according to the following criteria. [Comprehensive evaluation] · "A": All of the average scores of the two sensory evaluation items verified are 2.0 or more. · "B": Either one of the average scores of the two sensory evaluation items verified is 2.0 or more . • "C": The average scores of all two sensory evaluation items examined are below 2.0.

[0076] [Table 1]

[0077] From the results of the examples, the original extract concentration in the beer-flavored beverage was 19.2%. Amount of % or more, alcohol content of 12.5(v / v) or more, total polyphenol content of 42 mg If the alcohol content is 1 / L or higher, and the malt ratio is 40% by mass or higher, it will have an "alcohol-derived irritation." At the same time, we were able to offer a beverage that also had the "taste of barley."

Claims

1. A beer-flavored beverage having an original extract concentration of 19.2% by mass or more, a total polyphenol content of 100 mg / L or more, and an alcohol content of 12.5% ​​(v / v) or more.

2. The beer-flavored beverage according to Claim 1, wherein the total polyphenol content is 110 mg / L or more.

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

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

5. The beer-flavored beverage according to any one of claims 1 to 4, wherein the beer-flavored beverage is a fermented beer-flavored beverage.

6. The beer-flavored beverage according to any one of claims 1 to 5, wherein the alcohol content is 25.0 (v / v%) or less.

7. The beer-flavored beverage according to any one of claims 1 to 6, wherein the raw materials include 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 raw materials do not include ethanol or an ethanol-containing composition.

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

11. A beer-flavored beverage according to any one of claims 1 to 10, satisfying the following formula (1). Formula (1): X×Y≧240 [In formula (1) above, X represents the original extract concentration of the beer-flavored beverage (unit: mass%), and Y represents the alcohol content of the beer-flavored beverage (unit: (v / v)%).]