Beer-taste beverage

Abstract

To provide a beer-taste beverage developed to respond to health-related requests in which a desirable drinking sensation is enhanced.SOLUTION: A beer-taste beverage has a carbohydrate content of 2.0 g / 100 mL or less, a purine body content of 5.00 mg / 100 mL or less, and a free amino nitrogen content of 5.0 mg / 100 mL or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a beer-taste beverage and a method for producing a beer-taste beverage. [Background technology]

[0002] In response to the diversifying tastes of consumers today, various beer-flavored beverages have been considered. Among them, low-sugar beer-flavored beverages are being offered from a health perspective. Demand is increasing. For example, Patent Document 1 discloses a method for producing a malt-based ... product by using malt and / or ungerminated malt as a raw material. A low-sugar, beer-flavored fermented alcoholic beverage with an adjusted concentration of molecular weight peptides is described. is. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2016-149975 A Summary of the Invention [Problem to be solved by the invention]

[0004] Under these circumstances, we are striving to improve the drinking experience of beer-flavored beverages and meet the health needs of our customers. There is a demand for beer-flavored beverages that meet these needs. [Means for solving the problem]

[0005] In one embodiment of the present invention, the carbohydrate content, the purine content, and the free amino nitrogen content are To provide a beer-flavored beverage adjusted to a specified range and a method for producing the same. As specific embodiments, the following embodiments [1] to

[15] are provided. [1] Carbohydrate content is 2.0g / 100mL or less. The purine content is 5.00 mg / 100 mL or less, and A beer-flavored beverage with a free amino nitrogen content of 5.0 mg / 100 mL or more. Fee. [2] The beer-taste beverage according to [1], wherein the original extract concentration is 5.0% by mass or more. Fee. [3] Original extract concentration (unit: mass%) and free amino nitrogen content (unit: mg / 1 00mL) [original extract concentration / free amino nitrogen content] is 2.45 or more. The beer-flavored beverage described in [2] below. [4] The linalool content is 2.0 μg / L or more, according to any one of [1] to [3]. The beer-flavored beverage described above. [5] The content of acetic acid is 10.0 mg / L or more according to any one of [1] to [4]. A beer-flavored beverage. [6] The beer brewer according to any one of [1] to [5], wherein the malt ratio is 50% by mass or more. Ist beverage. [7] The total nitrogen content is 18.0 mg / 100 mL or more, in any one of [1] to [6]. The beer-flavored beverage described above. [8] The beer tea according to any one of [1] to [7], having a bitterness value of 5.0 BUs or more. Ist beverage. [9] The beer tea according to any one of [1] to [8], having a color of 2.5 EBC or more. Stove beverage.

[10] Any one of [1] to [9], in which the total polyphenol content is 40.0 mg / L or more. 2. A beer-flavored beverage as described in claim 1.

[11] The beer-flavored beverage according to any one of [1] to

[10] , which is a fermented beer-flavored beverage. Stove beverage.

[12] The beer according to any one of [1] to

[11] , which is a top-fermented beer-flavored beverage. Tasted beverages.

[13] The beer according to any one of [1] to

[11] , which is a bottom-fermented beer-flavor beverage. Tasted beverages.

[14] A method for producing a beer-taste beverage, comprising the following step (1) and steps (a) to (c): Step (1): Various raw materials are subjected to a minimum of one of the following processes: saccharification, boiling, and solid content removal. performing at least one treatment to obtain a pre-beverage solution. Step (a): Adjusting the sugar content of the beer-taste beverage to 2.0 g / 100 mL or less The process of doing this. Step (b): reducing the purine content of the beer-taste beverage to 5.00 mg / 100 mL The process of adjusting the following: Step (c): reducing the free amino nitrogen content of the beer-taste beverage to 5.0 mg / 10 The process of adjusting the volume to 0 mL or more.

[15] The method for producing a beer-taste beverage according to

[14] , further comprising the following step (2): Step (2): Adding yeast to the beverage preliminaries obtained in step (1) to carry out alcoholic fermentation. . Effect of the Invention

[0006] A preferred embodiment of the beer-taste beverage of the present invention is, for example, a beer-taste beverage having a structure suitable for a beer-taste beverage. To provide a beer-flavored beverage that is satisfying to drink and meets health needs. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] The numerical ranges described in this specification may be combined in any combination of upper and lower limits. For example, the numerical range is preferably 30 to 100, more preferably 40 to 50. If "80" is listed, the ranges "30~80" and "40~100" are also The numerical ranges described in this specification are included in the numerical ranges. It is preferably 30 or more, more preferably 40 or more, and is preferably 100 or less, more preferably If it says "the range is 80 or less," you could also change it to "30 to 80" or "40 to 100." are also included in the numerical ranges described herein. In addition, as a numerical range described in this specification, for example, "60 to 100" is The range is "60 or more (60 or over 60) and 100 or less (100 or less)." This means that

[0008] 1. Beer-flavored beverages In this specification, the term "beer-flavored beverage" refers to an alcoholic beverage that has a beer-like flavor. In other words, the beer-taste beverage in this specification refers to a carbonated beverage, particularly an alcoholic or non-alcoholic beverage. Unless otherwise specified, the term includes any carbonated beverage having a beer flavor. Therefore, a "beer-taste beverage" includes, for example, a beverage made from malt, hops, and water. These are then fermented with yeast to produce beer, a fermented malt beverage. Not only flavored beverages, but also beers containing aroma components such as esters, higher alcohols, and lactones This also includes carbonated beverages (non-fermented beer-flavored beverages) to which flavorings have been added.

[0009] Examples of aroma components contained in beer flavorings include isoamyl acetate, ethyl acetate, n- Propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate , isoamyl propionate, linalool, geraniol, citral, 4-vinyl glycol Iacol (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, 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, nonanoic acid, Tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-amino Acetophenone, Ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5- Methyl-3(2H)-furanone, dimethylsulfone, 3-methylcyclopentane-1,2 -dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuranic acid 2-Acetylfuran, 2-Methyltetrahydrofuran-3-one, Hexa nal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eutectic Desmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β -Myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-Methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, Phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexene Examples of the alcohol include nal, nonanal, and phenethyl alcohol.

[0010] The beer-taste beverage of one embodiment of the present invention is a fermented beer that has been fermented using yeast. It may be a beer-flavored beverage that does not undergo a fermentation process, or a non-fermented beer-flavored beverage that does not undergo a fermentation process. good. Fermented beer-flavored beverages include those fermented using top-fermenting yeast (such as Saccharomyces). It is a top-fermented beer-flavored beverage (ale-flavored beverage) brewed through a process. It may be a bottom fermenting yeast (such as Saccharomyces) that has been fermented using a bottom fermenting yeast. Fermented beer-flavored beverages (lager beer-flavored beverages, pilsner beer-flavored beverages) The top-fermenting yeast and the bottom-fermenting yeast may be mixed in the same fermentation step or in separate fermentations. The fermented beer-flavor beverage may be a fermented beer-flavor beverage obtained by using the process. The "fermentation" may be alcoholic fermentation, in which alcohol is produced, or non-fermentation, in which no alcohol is produced. It may be alcoholic fermentation.

[0011] In addition, the beer-taste beverage of one embodiment of the present invention is a malt-based beer that uses malt as an ingredient. The beverage may be a beer-flavored beverage that does not use malt, and may be a non-malt beer-flavored beverage that does not use malt. Examples of the malt-based beer-flavored beverage include a barley malt-based beer-flavored beverage. Beverages are included.

[0012] Due to the growing interest in health in recent years, the demand for low-sugar beer-flavored beverages has increased. The beer-taste beverage of one embodiment of the present invention is a beverage that meets these health needs. To this end, the carbohydrate content is set at 2.0g / 100mL or less. The carbohydrate content of the beer-taste beverage of one embodiment of the present invention is 2.0 g / 100 mL or less. .99g / 100mL or less, 1.90g / 100mL or less, 1.89g / 100mL or less , 1.80g / 100mL or less, 1.79g / 100mL or less, 1.80g / 100mL Less than 1.79g / 100mL, Less than 1.70g / 100mL, Less than 1.69g / 100 mL or less, 1.65g / 100mL or less, 1.60g / 100mL or less, 1.55g / 1 00mL or less, 1.59g / 100mL or less, 1.50g / 100mL or less, 1.49g / 100mL or less, 1.40g / 100mL or less, 1.39g / 100mL or less, 1.3 0g / 100mL or less, 1.29g / 100mL or less, 1.20g / 100mL or less, 1 .19g / 100mL or less, 1.10g / 100mL or less, 1.09g / 100mL or less , 1.00g / 100mL or less, 0.99g / 100mL or less, 0.90g / 100mL Below, 0.89g / 100mL or less, 0.80g / 100mL or less, 0.79g / 100 mL or less, 0.75g / 100mL or less, 0.70g / 100mL or less, 0.69g / 1 00mL or less, 0.65g / 100mL or less, 0.60g / 100mL or less, 0.59g / 100mL or less, 0.55g / 100mL or less, 0.50g / 100mL or less, 0.4 9g / 100mL or less, 0.45g / 100mL or less, 0.40g / 100mL or less, 0 .39g / 100mL or less, 0.35g / 100mL or less, 0.30g / 100mL or less , or 0.29 g / 100 mL or less. The sugar content of the beer-taste beverage of one embodiment of the present invention is 0.01 g / 100 mL. or more, 0.05g / 100mL or more, 0.10g / 100mL or more, 0.15g / 100 mL or more, 0.20g / 100mL or more, 0.25g / 100mL or more, 0.30g / 1 00mL or more, 0.35g / 100mL or more, 0.40g / 100mL or more, 0.45g / 100mL or more, 0.50g / 100mL or more, 0.60g / 100mL or more, 0.7 0g / 100mL or more, 0.80g / 100mL or more, 0.90g / 100mL or more, 1 It may be 0.00 g / 100 mL or more, or 1.10 g / 100 mL or more.

[0013] In this specification, "carbohydrate" refers to the carbohydrate content in accordance with the nutritional labeling standards for food (Ministry of Health, Labour and Welfare Notification No. 176, partially revised September 27, 2013, Consumer Affairs Agency Notification No. 8) Specifically, the target foods are classified into protein, fat, dietary fiber, ash, alcohol and This means that all ingredients have been removed, including all ingredients and moisture. Therefore, the carbohydrate content of a food is calculated by subtracting the protein, fat, and dietary fiber content from the weight of the food. It can be calculated by deducting the amount of ash and moisture. The amounts of protein, fat, dietary fiber, ash and water are as specified in the Nutrition Labeling Standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method. The amount of fat was measured by the ether extraction method, the amount of dietary fiber was measured by the Prosky method, and the amount of ash was measured by the The amount can be measured by the direct incineration method, and the amount of moisture can be measured by the reduced pressure heating drying method. The sugar content is determined by diluting the beverage with a diluent selected from dilution water, carbonated water, and spirits (distilled alcoholic beverages), etc. Addition of enzymes, type of raw materials (malt, corn grits, sugar liquid, etc.), amount of raw materials, type of enzymes, The amount of enzymes (including carbohydrate decomposition enzymes, isomerases, etc.) to be added, the timing of enzyme addition, and saccharification time , pH during saccharification, pH during the brewing process (the wort production process from the addition of malt to before yeast is added), Juice filtration time, set temperatures and holding times for each temperature range when preparing wort (including saccharification), Original extract concentration of pre-fermentation liquid, original extract concentration during fermentation process, Fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast growth, timing of yeast removal) Fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, The timing of addition of the base, etc. can be appropriately set and adjusted.

[0014] Furthermore, the beer-taste beverage of one embodiment of the present invention is intended to be a beverage that satisfies health needs. Therefore, the purine content may be 5.00 mg / 100 mL or less. The purine content of the beer-taste beverage of one embodiment of the present invention is 5.00 g / 100 mL. Less than 4.99mg / 100mL, Less than 4.95mg / 100mL, Less than 4.90mg / 100mL or less, 4.89mg / 100mL or less, 4.80mg / 100mL or less, 4. 79mg / 100mL or less, 4.70mg / 100mL or less, 4.69mg / 100mL Below, 4.60mg / 100mL or less, 4.59mg / 100mL or less, 4.50mg / 100mL or less, 4.49mg / 100mL or less, 4.40mg / 100mL or less, 4. 39mg / 100mL or less, 4.30mg / 100mL or less, 4.29mg / 100mL Below, 4.20mg / 100mL or less, 4.19mg / 100mL or less, 4.10mg / 100mL or less, 4.09mg / 100mL or less, 4.00mg / 100mL or less, 3. 99mg / 100mL or less, 3.95mg / 100mL or less, 3.90mg / 100mL Below, 3.89mg / 100mL or less, 3.85mg / 100mL or less, 3.80mg / 100mL or less, 3.79mg / 100mL or less, 3.75mg / 100mL or less, 3. 70mg / 100mL or less, 3.69mg / 100mL or less, 3.65mg / 100mL Below, 3.60mg / 100mL or less, 3.59mg / 100mL or less, 3.55mg / 100mL or less, 3.50mg / 100mL or less, 3.49mg / 100mL or less, 3. 45mg / 100mL or less, 3.40mg / 100mL or less, 3.39mg / 100mL Below, 3.35mg / 100mL or less, 3.30mg / 100mL or less, 3.29mg / 100mL or less, 3.25mg / 100mL or less, 3.20mg / 100mL or less, 3. 19mg / 100mL or less, 3.15mg / 100mL or less, 3.10mg / 100mL or less, 3.09 mg / 100 mL or less, 3.05 mg / 100 mL or less, or 3.00 mg It may be less than g / 100 mL. The purine content of the beer-taste beverage of one embodiment of the present invention is 0.01 mg / l 00mL or more, 0.05mg / 100mL or more, 0.10mg / 100mL or more, 0.2 0mg / 100mL or more, 0.30mg / 100mL or more, 0.40mg / 100mL or more Above, 0.50mg / 100mL or more, 0.60mg / 100mL or more, 0.70mg / 1 00mL or more, 0.80mg / 100mL or more, 0.90mg / 100mL or more, 1.0 0mg / 100mL or more, 1.10mg / 100mL or more, 1.20mg / 100mL or more Above, 1.30mg / 100mL or more, 1.40mg / 100mL or more, 1.50mg / 1 00mL or more, 1.60mg / 100mL or more, 1.70mg / 100mL or more, 1.8 0mg / 100mL or more, 1.90mg / 100mL or more, 2.00mg / 100mL or more Above, 2.10mg / 100mL or more, 2.20mg / 100mL or more, 2.30mg / 1 00mL or more, 2.40mg / 100mL or more, 2.50mg / 100mL or more, 2.6 0mg / 100mL or more, 2.70mg / 100mL or more, 2.80mg / 100mL or more or more, 2.90 mg / 100 mL or more, or 3.00 mg / 100 mL or more.

[0015] In this specification, the "purine content" refers to the amount of adenine, guanine, xanthine, and The total content of purine bases consisting of the groups of purine bases purine, hypoxanthine, and ... hypoxanthine, was measured using LC-MS / MS. ("Guide to trace analysis of purine in alcoholic beverages", Japan Food Analysis Center, or on the Internet (https: / / www.jfrl.or.jp / store e / file / news_vol4_no23.pdf, retrieved August 2015) It can be measured.

[0016] In addition, in the beer-taste beverage of one embodiment of the present invention, the purine content is reduced. Examples of the means include the following (i) to (iv). (i): Purine-free or purine-containing raw materials for use in beer-flavored beverages Measures to use alternative raw materials, such as raw materials with low content. (ii): In the manufacturing process of a beer-taste beverage, a dilution is added to the beverage preliminaries and / or fermentation liquid. A means for adding one or more diluents selected from water, carbonated water, and spirits (distilled alcoholic beverages), etc. . (iii): In the manufacturing process of beer-flavored beverages, the addition of purine adsorbents such as activated carbon or membranes A method of physically removing purines by processes such as filtration. (iv) Using enzymes such as purine nucleosidase, yeast such as adenosine and guanosine Decomposes non-utilizable purines into utilizable purines, and reduces the utilizable purines through the fermentation process. a means of reducing it. Although the above method (ii) may be adopted, it is recommended to avoid the loss of flavor and the resulting drink becoming watery. From the viewpoint of avoiding this, it is preferable not to take the above measure (ii).

[0017] By the way, beer-flavored beverages with reduced sugar and purine content are It is difficult to feel the satisfying taste that is desirable for a soft-tasting beverage, and the flavor tends to be watery. It is a low-sugar and low-purine beer-flavored beverage that meets health needs, while still retaining the flavor of beer. There is a demand for beverages that have an improved drinking experience and are suitable for flavorful beverages. In response to such problems, the beer-taste beverage of one embodiment of the present invention has a free amino nitrogen We are focusing on this issue and adjusting its content to solve the problem.

[0018] The beer-flavored beverage of one embodiment of the present invention is a low-sugar and low-purine beer-flavored beverage. In order to provide a beverage with improved drinking experience, the content of free amino nitrogen is However, 4.0mg / 100mL or more, 4.5mg / 100mL or more, 5.0mg / 100mL or more L or more, 5.2mg / 100mL or more, 5.4mg / 100mL or more, 5.6mg / 10 0mL or more, 5.8mg / 100mL or more, 6.0mg / 100mL or more, 6.2mg / 100mL or more, 6.4mg / 100mL or more, 6.6mg / 100mL or more, 6.8m g / 100mL or more, 7.0mg / 100mL or more, 7.5mg / 100mL or more, 8. 0 mg / 100 mL or more, 8.5 mg / 100 mL or more, 9.0 mg / 100 mL or more, 9.5mg / 100mL or more, 10.0mg / 100mL or more, 10.5mg / 100m L or more, 11.0mg / 100mL or more, 11.5mg / 100mL or more, 12.0mg / 100mL or more, 12.5mg / 100mL or more, 13.0mg / 100mL or more, 1 3.5mg / 100mL or more, 14.0mg / 100mL or more, 14.5mg / 100mL or more L or more, 15.0mg / 100mL or more, 15.5mg / 100mL or more, 16.0mg / 100mL or more, 16.5mg / 100mL or more, 17.0mg / 100mL or more, 1 8.0mg / 100mL or more, 18.5mg / 100mL or more, 19.0mg / 100mL or more L or more, 19.5mg / 100mL or more, 20.0mg / 100mL or more, 25.0mg It is preferable to set the concentration to 30.0 mg / 100 mL or more, or 30.0 mg / 100 mL or more. In addition, the free amino nitrogen content is 100.0 mg / 100 mL or less, 90.0 mg / 100mL or less, 80.0mg / 100mL or less, 70.0mg / 100mL or less, 6 0.0mg / 100mL or less, 55.0mg / 100mL or less, 50.0mg / 100m L or less, 48.0mg / 100mL or less, 46.0mg / 100mL or less, 44.0mg / 100mL or less, 42.0mg / 100mL or less, 40.0mg / 100mL or less, 3 8.0mg / 100mL or less, 36.0mg / 100mL or less, 34.0mg / 100mL or less L or less, 32.0mg / 100mL or less, 30.0mg / 100mL or less, 29.0mg / 100mL or less, 28.0mg / 100mL or less, 27.0mg / 100mL or less, 2 6.0mg / 100mL or less, 25.0mg / 100mL or less, 24.0mg / 100mL or less L or less, 23.0mg / 100mL or less, 22.0mg / 100mL or less, 21.0mg / 100mL or less, 20.0mg / 100mL or less, 19.0mg / 100mL or less, 1 8.0mg / 100mL or less, 17.0mg / 100mL or less, 16.0mg / 100m L or less, 15.0mg / 100mL or less, 14.5mg / 100mL or less, 14.0mg / 100mL or less, 13.5mg / 100mL or less, 13.0mg / 100mL or less, 1 2.5mg / 100mL or less, 12.0mg / 100mL or less, 11.5mg / 100m L or less, 11.0mg / 100mL or less, 10.5mg / 100mL or less, 10.0mg / 100mL or less, 9.5mg / 100mL or less, 9.0mg / 100mL or less, 8.5 It may be less than 8.0 mg / 100 mL, or less than 8.0 mg / 100 mL.

[0019] Free amino nitrogen (FAN) is the total amount of free α-amino nitrogen. It is used as a numerical indicator of the amino acids contained in raw materials such as soybeans. The content is, for example, based on the revised BCOJ beer analysis method (published by the Brewing Society of Japan, a public interest incorporated foundation, 8.18 Free Amino Acids, revised and expanded in 2013 by the International Technical Committee (Analysis Committee) of the Japan Sake Brewers Association It can be measured by the method described in Nitrogen.

[0020] In one embodiment of the beer-taste beverage of the present invention, the content of free amino nitrogen is adjusted by: This can be achieved by setting the type and amount of raw materials. Examples of suitable malt extracts include malt, soybeans, yeast extract, peas, and ungerminated grains. Germinated grains include, for example, ungerminated barley, wheat, rye, oats, oats, pigeons, etc. Examples include wheat, oats, soybeans, and peas. milk, skim milk powder, whey and other dairy ingredients, collagen peptides, yeast extract In addition, in the beer-taste beverage of one embodiment of the present invention, The nitrogen content can be adjusted by adding dilution water or carbonated water, or by changing the ingredients (wheat, malt, corn grits) , collagen peptides, sugar liquid, etc.), amount of raw materials, type of enzyme, enzyme (protein decomposition The amount of enzymes added, the timing of enzyme addition, the pH in the brewing tank, the brewing process (raw material addition pH during the pre-fermentation liquid production process from the time of fermentation until yeast addition, pH during the blending process, and pH during wort filtration The set temperature and holding time for each temperature range when preparing the wort, the pre-fermentation liquid (pre-fermentation liquid) Original extract concentration, original extract concentration during fermentation process, fermentation conditions (oxygen concentration, aeration conditions Conditions, yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time , pressure settings, carbon dioxide concentration, etc.), filtration conditions (flow rate, temperature, etc.), filtration type (diatomaceous earth , membranes, sheets, cartridges, filters, etc.), activated carbon, zeolite, stabilizers (silica Kagel, PVPP (Polyvinylpolypyrrolidone), Bentonite, Tannin, Bentonite The type and amount of added alcohol (e.g., ethyl alcohol, white clay, acid white clay, etc.), spirits, brewed alcohol, etc. can be set appropriately. It can be done.

[0021] The beer-taste beverage of one embodiment of the present invention is low in carbohydrates and purines, while also containing no free amino acids. The amino nitrogen content is 5.0mg / 100mL or more and the original extract concentration is By keeping the value at a certain level or higher, the watery flavor is suppressed, resulting in a beverage with a pleasant drinking experience. The original extract concentration (unit: mass) of the beer-taste beverage of one embodiment of the present invention is The ratio of the content of free amino nitrogen (unit: mg / 100 mL) to the original extract (%) The ratio of the amount of free amino nitrogen to the amount of free amino nitrogen is 1 / 100,000. , 2.45 or less, 2.40 or less, 2.35 or less, 2.30 or less, 2.28 or less, 2.25 Below, 2.20 or below, 2.15 or below, 2.10 or below, 2.00 or below, 1.95 or below, 1. 90 or less, 1.85 or less, 1.80 or less, 1.75 or less, 1.70 or less, 1.65 or less, 1.60 or less, 1.55 or less, 1.50 or less, 1.45 or less, 1.40 or less, 1.35 or less Below, 1.30 or less, 1.25 or less, 1.20 or less, 1.15 or less, 1.10 or less, 1.0 5 or less, 1.00 or less, 0.95 or less, 0.90 or less, 0.85 or less, 0.80 or less, 0 .75 or less, 0.70 or less, 0.65 or less, 0.60 or less, 0.55 or less, or 0.50 It is preferable that the ratio is 0.10 or more, 0.20 or more, 0.30 or more, or 0.4 0 or more, 0.50 or more, 0.60 or more, 0.70 or more, 0.80 or more, 0.90 or more, or may be set to 1.00 or more.

[0022] In addition, the content of linalool (unit: μ g / L) to the free amino nitrogen content (unit: mg / L) [the linalool content / The free amino nitrogen content has been improved in a well-balanced manner, providing a pleasant drinking sensation and a refreshing aroma. From the perspective of beverages, less than 4.00, 3.99 or less, 3.95 or less, 3.90 or less, 3. 80 or less, 3.60 or less, 3.40 or less, 3.20 or less, 3.10 or less, 3.05 or less, 3.00 or less, 2.90 or less, 2.80 or less, 2.70 or less, 2.60 or less, 2.50 or less Below, 2.40 or less, 2.30 or less, 2.25 or less, 2.20 or less, 2.15 or less, 2.1 0 or less, 0.05 or less, 2.00 or less, 1.95 or less, 1.90 or less, 1.85 or less, 1 .80 or less, 1.75 or less, 1.70 or less, 1.65 or less, 1.60 or less, 1.55 or less , 1.50 or less, 1.40 or less, 1.30 or less, 1.20 or less, 1.10 or less, 1.00 less than or equal to 0.90, less than or equal to 0.80, less than or equal to 0.70, less than or equal to 0.60, less than or equal to 0.50, 0. It is preferable that the ratio is 40 or less, 0.30 or less, 0.20 or less, or 0.10 or less. , 0.01 or more, 0.02 or more, 0.03 or more, 0.05 or more, 0.10 or more, 0.20 or more, 0.30 or more, 0.40 or more, or 0.50 or more.

[0023] In addition, in the beer-taste beverage of one embodiment of the present invention, ethyl acetate and isoamyl acetate The total content (unit: mg / L) of the component (X) and the free amino nitrogen content (unit: The ratio of the total content of component (X) to the free amino nitrogen content (mg / L) is inappropriate. From the viewpoint of suppressing the astringent taste while improving the drinkability, the ratio is set to 0.80 or less and 0 .75 or less, 0.70 or less, 0.65 or less, less than 0.63, 0.62 or less, 0.61 or less , 0.60 or less, less than 0.59, 0.59 or less, 0.58 or less, 0.57 or less, 0.56 less than or equal to 0.55, less than or equal to 0.54, less than or equal to 0.53, less than or equal to 0.52, less than or equal to 0.51, 0. 50 or less, 0.49 or less, 0.48 or less, 0.47 or less, 0.46 or less, 0.45 or less, 0.44 or less, 0.43 or less, 0.42 or less, 0.41 or less, 0.40 or less, 0.38 or less Below, 0.36 or less, 0.34 or less, 0.32 or less, 0.30 or less, 0.28 or less, 0.2 It is preferable that the ratio is 6 or less, 0.24 or less, 0.22 or less, 0.20 or less, or 0.15 or less. Preferably, the range is 0.01 or more, 0.02 or more, 0.03 or more, 0.04 or more, or 0.05 or less. It may be 0.10 or more, or 0.15 or more.

[0024] In addition, for low-sugar and low-purine beer-flavored beverages, The beer-flavored beverage of one embodiment of the present invention is By setting the content of purine at 2.0μg / L or more, it is possible to achieve a low-sugar and low-purine beer taste. In beverages, the astringent taste that is unsuitable for beer-flavored beverages is suppressed, resulting in a flavor that is favorable for beer-flavored beverages. This results in a beverage with an improved and appropriate flavor.

[0025] In one embodiment of the beer-flavored beverage of the present invention, the beer-flavored beverage is low in carbohydrates and purines. In order to improve the refreshing aroma of beverages, linalool is also used. The content of 2.0μg / L or more, 2.5μg / L or more, 3.0μg / L or more, 3.5 μg / L or more, 4.0μg / L or more, 4.5μg / L or more, 5.0μg / L or more, 5.5 μg / L or more, 6.0μg / L or more, 7.0μg / L or more, 8.0μg / L or more, 9.0 μg / L or more, 10.0μg / L or more, 12.0μg / L or more, 15.0μg / L or more, 17.0μg / L or more, 20.0μg / L or more, 22.0μg / L or more, 25.0μg / L or more, 27.0μg / L or more, 30.0μg / L or more, 32.0μg / L or more, 35. 0μg / L or more, 37.0μg / L or more, 40.0μg / L or more, 41.0μg / L or more , 42.0μg / L or more, 43.0μg / L or more, 44.0μg / L or more, 45.0μg / L or more, 46.0μg / L or more, 47.0μg / L or more, 48.0μg / L or more, 49 .0μg / L or more, 50.0μg / L or more, 51.0μg / L or more, 52.0μg / L or more Above, 53.0μg / L or more, 54.0μg / L or more, 55.0μg / L or more, 57.0μ g / L or more, 60.0μg / L or more, 62.0μg / L or more, 65.0μg / L or more, 6 7.0μg / L or more, 70.0μg / L or more, 72.0μg / L or more, 75.0μg / L 77.0μg / L or higher, 80.0μg / L or higher, 82.0μg / L or higher, 85.0 μg / L or more, 87.0μg / L or more, 90.0μg / L or more, 92.0μg / L or more, 95.0μg / L or more, 97.0μg / L or more, 100.0μg / L or more, 102.0μ g / L or more, 105.0μg / L or more, 107.0μg / L or more, 110.0μg / L or more Above 112.0μg / L, 115.0μg / L, 117.0μg / L, or It is preferable that the concentration is 120.0 μg / L or more, and more preferably 130.0 μg / L or more, and 140.0 μg / L or more. 0.0μg / L or more, 150.0μg / L or more, 160.0μg / L or more, 170.0μ g / L or more, 180.0μg / L or more, 190.0μg / L or more, or 200.0μg / It may be L or more. In addition, in one embodiment of the beer-taste beverage of the present invention, the linalool content is 100 0μg / L or less, 900μg / L or less, 800μg / L or less, 700μg / L or less, 60 0μg / L or less, 550μg / L or less, 500μg / L or less, 490μg / L or less, 48 0μg / L or less, 470μg / L or less, 460μg / L or less, 450μg / L or less, 44 0μg / L or less, 430μg / L or less, 420μg / L or less, 410μg / L or less, 40 0μg / L or less, 390μg / L or less, 380μg / L or less, 370μg / L or less, 36 0μg / L or less, 350μg / L or less, 340μg / L or less, 330μg / L or less, 32 0μg / L or less, 310μg / L or less, 300μg / L or less, 290μg / L or less, 28 0μg / L or less, 270μg / L or less, 260μg / L or less, 250μg / L or less, 24 0μg / L or less, 230μg / L or less, 220μg / L or less, 210μg / L or less, 20 0μg / L or less, 190μg / L or less, 180μg / L or less, 170μg / L or less, 16 0μg / L or less, 150μg / L or less, 140μg / L or less, 130μg / L or less, or It may be set to 120.0 μg / L or less.

[0026] In this specification, the content of linalool is determined according to J. Agric. Food Chem., 2013, 61 (47), p. p 11303-1131(Characterization of the Key Aroma Compounds in Two Bavarian Wheat Gas chromatograph mass spectrometer described in "Beers by Means of the Sensomics Approach" It can be measured using gas chromatography-mass spectrometry (GC-MS). In addition, in one embodiment of the beer-taste beverage of the present invention, the content of linalool is, for example, , adjusting the amount of linalool added, or using raw materials with a high linalool content (e.g. hops) By adjusting the variety and amount of ingredients, as well as the timing of adding the ingredients, For example, when preparing a beverage pre-liquid, the linalool content of hops, etc. can be controlled before boiling. Adding a lot of raw materials and boiling it can give it a bitter taste, but the linoleic acid derived from the raw materials On the other hand, if the raw materials are boiled before or after the end of the boiling process, By adding it, it is possible to adjust the beverage to have a high linalool content. Also, fermented beer In the case of taste beverages, after boiling, the beverage is cooled and then added to the pre-beverage liquid before yeast is added, or to the pre-beverage liquid before yeast is added. After the addition of the mother malt, raw materials with a high linalool content such as hops are added to the fermented liquid before it is filled into the container. However, it is possible to prepare a beverage with a high linalool content.

[0027] In addition, in the beer-taste beverage of one embodiment of the present invention, ethyl acetate and isoamyl acetate By making the total content of the component (X) 10.0 mg / L or more, it is possible to achieve low sugar and low protein. Even in beer-flavored beverages containing phosphorus, the astringent taste that is unsuitable for beer-flavored beverages is suppressed, The beverage can have an improved, desirable fruity aroma.

[0028] In one embodiment of the beer-flavored beverage of the present invention, the beer-flavored beverage is low in carbohydrates and purines. In beer-flavored beverages, the astringent taste that is unsuitable for beer-flavored beverages is suppressed, and a suitable fruity taste is achieved. From the viewpoint of improving the aroma of the beverage, the total content of the above component (X) is 10.0 mg / L or more, 11.0mg / L or more, 12.0mg / L or more, 13.0mg / L or more, 14. 0mg / L or more, 15.0mg / L or more, 16.0mg / L or more, 17.0mg / L or more , 18.0mg / L or more, 19.0mg / L or more, 20.0mg / L or more, 20.5mg / L or more, 21.0mg / L or more, 21.5mg / L or more, 22.0mg / L or more, 22 .5mg / L or more, 23.0mg / L or more, 23.5mg / L or more, 24.0mg / L or more Above, 24.5mg / L or more, 25.0mg / L or more, 25.5mg / L or more, 26.0m g / L or more, 26.0mg / L or more, 26.5mg / L or more, 27.0mg / L or more, 2 7.5mg / L or more, 28.0mg / L or more, 28.5mg / L or more, 29.0mg / L It may be 29.5 mg / L or more, or 30.0 mg / L or more. In addition, in the beer-taste beverage of one embodiment of the present invention, the total content of the component (X) is , 100mg / L or less, 90.0mg / L or less, 80.0mg / L or less, 70.0mg / L or less, 60.0mg / L or less, 50.0mg / L or less, 45.0mg / L or less, 40. 0mg / L or less, 35.0mg / L or less, 30.0mg / L or less, 29.5mg / L or less , 29.0mg / L or less, 28.5mg / L or less, 28.0mg / L or less, 27.5mg / L or less, 27.0mg / L or less, 26.5mg / L or less, 26.0mg / L or less, 25 .5mg / L or less, 25.0mg / L or less, 24.5mg / L or less, 24.0mg / L or less Bottom, 23.5mg / L or less, 23.0mg / L or less, 22.5mg / L or less, 22.0m g / L or less, 21.5 mg / L or less, 21.0 mg / L or less, 20.5 mg / L or less, or may be set to 20.0 mg / L or less.

[0029] In this specification, the respective components of component (X) consisting of ethyl acetate and isoamyl acetate are The content of the component can be measured by a known method using an apparatus such as GC-MS. Cut. In addition, ethyl acetate and isoamyl acetate are ingredients in beer-flavored beverages. may be present, and may be added separately during the manufacturing process (e.g., purified ethyl acetate, acetic acid isoamyl purified product). In the beer-taste beverage of one embodiment of the present invention, the total content of the component (X) is adjusted as follows: , the addition of dilution water or carbonated water and the amount added if added, purified ethyl acetate and isoacetate Addition of amyl refined products, raw materials containing ethyl acetate and raw materials containing isoamyl acetate (wheat, malt, co types of soybeans, peas, etc.), ethyl acetate and isoacetate Amyl origin raw materials (wheat, malt, corn grits, sugar liquid, yeast extract, soybeans, peas, etc.) ) type, amount of raw materials, brewing process (from adding raw materials such as malt to making wort before adding yeast) The enzyme reaction time during the brewing process, the pH during the preparation process, the amount of acid used to adjust the pH, Timing of adjustment (during brewing, during fermentation, when fermentation is complete, before beverage filtration, after beverage filtration, etc.), When preparing (including saccharification), the set temperature and holding time for each temperature range, pre-beverage liquid (pre-fermentation liquid) Original extract concentration, original extract concentration during fermentation, fermentation conditions (oxygen concentration, Aeration conditions, yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure settings, carbon dioxide concentration, etc.), and the addition of spirits or brewed alcohol, etc. This can be done by setting it.

[0030] In one embodiment of the beer-flavored beverage of the present invention, the beer-flavored beverage is low in carbohydrates and purines. In beer-flavored beverages, the astringent taste that is unsuitable for beer-flavored beverages is suppressed, and a suitable fruity taste is achieved. In order to improve the flavor of the beverage, the ethyl acetate content must be 1.0 mg / L or more, 3.0 mg / L or more. .0mg / L or more, 5.0mg / L or more, 7.0mg / L or more, 10.0mg / L or more, 11.0mg / L or more, 12.0mg / L or more, 13.0mg / L or more, 14.0mg / L or more, 15.0mg / L or more, 16.0mg / L or more, 17.0mg / L or more, 18. 0mg / L or more, 19.0mg / L or more, 20.0mg / L or more, 20.5mg / L or more , 21.0mg / L or more, 21.5mg / L or more, 22.0mg / L or more, 22.5mg / L or more, 23.0mg / L or more, 23.5mg / L or more, 24.0mg / L or more, 24 .5mg / L or more, 25.0mg / L or more, 25.5mg / L or more, 26.0mg / L or more Above, 26.5mg / L or more, 27.0mg / L or more, 27.5mg / L or more, 28.0m g / L or more, 28.5mg / L or more, 29.0mg / L or more, 29.5mg / L or more, or may be 30.0 mg / L or more. In addition, in the beer-taste beverage of one embodiment of the present invention, the content of ethyl acetate is 100 mg / L or less, 90.0 mg / L or less, 80.0 mg / L or less, 70.0 mg / L or less, 60.0mg / L or less, 50.0mg / L or less, 45.0mg / L or less, 40.0mg / L or less, 35.0 mg / L or less, 30.0 mg / L or less, 29.5 mg / L or less, 29. 0mg / L or less, 28.5mg / L or less, 28.0mg / L or less, 27.5mg / L or less , 27.0mg / L or less, 26.5mg / L or less, 26.0mg / L or less, 25.5mg / L or less, 25.0mg / L or less, 24.5mg / L or less, 24.0mg / L or less, 23 .5mg / L or less, 23.0mg / L or less, 22.5mg / L or less, 22.0mg / L or less below, 21.5 mg / L or less, 21.0 mg / L or less, 20.5 mg / L or less, or 20. It may be 0 mg / L or less. The method for measuring the content of ethyl acetate and the method for adjusting the content of ethyl acetate are described above. The method for measuring the total content of component (X) and the method for adjusting the total content of component (X) are the same as those described above. be.

[0031] In one embodiment of the beer-flavored beverage of the present invention, the beer-flavored beverage is low in carbohydrates and purines. In beer-flavored beverages, the astringent taste that is unsuitable for beer-flavored beverages is suppressed, and a suitable fruity taste is achieved. In order to improve the flavor of the beverage, the isoamyl acetate content must be 0.1 mg / L or more. , 0.2mg / L or more, 0.3mg / L or more, 0.4mg / L or more, 0.5mg / L or more , 0.6mg / L or more, 0.7mg / L or more, 0.8mg / L or more, 0.9mg / L or more , 1.0mg / L or more, 1.1mg / L or more, 1.2mg / L or more, 1.3mg / L or more , 1.4mg / L or more, 1.5mg / L or more, 1.6mg / L or more, 1.7mg / L or more , 1.8mg / L or more, 1.9mg / L or more, 2.0mg / L or more, 2.1mg / L or more , 2.2mg / L or more, 2.3mg / L or more, 2.4mg / L or more, 2.5mg / L or more , 2.6mg / L or more, 2.7mg / L or more, 2.8mg / L or more, 2.9mg / L or more , or 3.0 mg / L or more. In addition, in the beer-taste beverage of one embodiment of the present invention, the content of isoamyl acetate is 1 0.0mg / L or less, 9.0mg / L or less, 8.0mg / L or less, 7.0mg / L or less, 6.0mg / L or less, 5.5mg / L or less, 5.0mg / L or less, 4.8mg / L or less, 4.6mg / L or less, 4.4mg / L or less, 4.2mg / L or less, 4.0mg / L or less, 3.9mg / L or less, 3.8mg / L or less, 3.7mg / L or less, 3.6mg / L or less, 3.5mg / L or less, 3.4mg / L or less, 3.3mg / L or less, 3.2mg / L or less, 3.1mg / L or less, 3.0mg / L or less, 2.9mg / L or less, 2.8mg / L or less, It may be 2.7 mg / L or less, 2.6 mg / L or less, or 2.5 mg / L or less. The method for measuring the content of isoamyl acetate and the method for adjusting the content of isoamyl acetate are as follows: , a method for measuring the total content of the above-mentioned component (X), and a method for adjusting the total content of the component (X) is the same as:

[0032] In one embodiment of the beer-flavored beverage of the present invention, the beer-flavored beverage is low in carbohydrates and purines. In the case of beer-flavored beverages, the aim is to create beverages that have an improved drinking experience that is suitable for beer-flavored beverages. From this point, the total nitrogen content is 10.0 mg / 100 mL or more, 15.0 mg / 100 mL or more, 18.0mg / 100mL or more, 20.0mg / 100mL or more, 22.0mg / 100 mL or more, 24.0 mg / 100 mL or more, 26.0 mg / 100 mL or more, 28.0 m g / 100mL or more, 30.0mg / 100mL or more, 32.0mg / 100mL or more, 34.0mg / 100mL or more, 36.0mg / L or more, 38.0mg / L or more, 40. 0mg / L or more, 42.0mg / L or more, 44.0mg / L or more, 46.0mg / L or more , 48.0 mg / L or more, or 50.0 mg / L or more, and 0.0mg / 100mL or less, 110.0mg / 100mL or less, 100.0mg / 10 0mL or less, 90.0mg / 100mL or less, 80.0mg / 100mL or less, 70.0 mg / 100mL or less, 65.0mg / 100mL or less, 60.0mg / 100mL or less , 55.0mg / 100mL or less, 52.0mg / 100mL or less, 50.0mg / 10 0mL or less, 49.0mg / 100mL or less, 48.0mg / 100mL or less, 47.0 mg / 100mL or less, 46.0mg / 100mL or less, or 45.0mg / 100mL The following may also be used.

[0033] In this specification, the term "total nitrogen content" refers to all nitrogen compounds, including proteins, amino acids, etc. This is the total amount. In addition, in the present specification, the total nitrogen content of a beer-taste beverage is, for example, the revised BCOJ Beer Analysis method for the brewing society of Japan (published by the Brewing Society of Japan, International Technical Committee of the Brewers Association of Japan [Analysis Committee Member] It can be measured by the method described in the "Measurements for the Measurement of Blood Pressure in the Blood Glucose Level" (edited by the Japan Society of Clinical Chemistry, revised and expanded in 2013).

[0034] The total nitrogen content of the beer-taste beverage of one embodiment of the present invention is determined by the amount of raw materials used that can be assimilated by yeast. Specifically, the amount of malt, which has a high nitrogen content, used can be adjusted. By adjusting the nitrogen content, it is easy to adjust the total nitrogen content. , malt, soybeans, yeast extract, peas, and unsprouted grains. Examples of grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, and corn. Examples include wheat, soybeans, and peas. In addition to the raw materials, the total nitrogen content is also determined by the type of enzyme, enzyme (proteolytic enzyme, The amount of enzymes added, the timing of enzyme addition, the protein decomposition time in the brewing tank, pH, temperature settings and holding times for each temperature range when preparing wort, boiling time in the boiling process, and pH, original extract concentration of pre-beverage liquid (pre-fermentation liquid), original extract concentration during the fermentation process Concentration, fermentation conditions (yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature The temperature can also be adjusted by appropriately setting the temperature, fermentation time, pressure setting, etc.

[0035] The malt ratio of the beer-taste beverage of one embodiment of the present invention is 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, more than 66% by mass, 67% by mass or more, 70% by mass or more, 7 5% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or may be 100% by mass, or may be 100% by mass or less, less than 100% by mass, 98% by mass, % or less, 95% by mass or less, 90% by mass or less, 87% by mass or less, 85% by mass or less, 82% by mass % or less, 80% by mass or less, 78% by mass or less, 76% by mass or less, or 74% by mass or less This is also fine.

[0036] In this specification, the "malt ratio" refers to the ratio of malt to alcoholic beverages that meets the Liquor Tax Act and the Liquor Tax Act, which came into force on April 1, 2018. This means a value calculated in accordance with the Interpretation Notice of Administrative Laws and Regulations. In addition, when controlling the malt ratio, raw materials other than malt that can be assimilated by yeast (carbon source, nitrogen source) It is preferable to increase the amount of the raw material carbon source that can be assimilated by yeast. Examples of the nitrogen source include yeast extract, soy protein, malt, soybeans, yeast, etc. Examples include mother extract, peas, wheat malt, ungerminated grains, and their decomposition products. Here, wheat malt may be used, but from the viewpoint of allergens, wheat malt should not be used. is preferred. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, and oats. Barley, pearl barley, rice (white rice, brown rice, etc.), corn, corn kernels, potatoes, beans (soybeans) , peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc. The obtained starch and extracts thereof may also be used.

[0037] The beer-taste beverage of one aspect of the present invention has a drinking experience suitable for a beer-taste beverage. In order to improve the quality of the beverage, the original extract concentration (raw wort extract concentration) is: 5.0 mass% or more, 5.2 mass% or more, 5.5 mass% or more, 5.7 mass% or more, 6.0 quality % by mass or more, 6.2% by mass or more, 6.5% by mass or more, 6.7% by mass or more, 7.0% by mass or more , 7.2% by mass or more, 7.5% by mass or more, 7.7% by mass or more, 8.0% by mass or more, 8.2 Mass % or more, 8.5 mass % or more, 8.7 mass % or more, 9.0 mass % or more, 9.2 mass % or more Above, 9.4% by mass or more, 9.6% by mass or more, 9.8% by mass or more, 10.0% by mass or more, 1 0.5% by mass or more, 11.0% by mass or more, 11.5% by mass or more, 12.0% by mass or more, 1 It is preferably 2.5% by mass or more, 13.0% by mass or more, or 13.5% by mass or more. , also 20.0% by mass or less, 19.0% by mass or less, 18.0% by mass or less, 17.0% by mass % or less, 16.0 mass% or less, 15.0 mass% or less, 14.0 mass% or less, 13.0 mass% % or less, 12.0 mass% or less, 11.5 mass% or less, 11.0 mass% or less, 10.5 mass % or less, 10.0 mass% or less, 9.8 mass% or less, 9.6 mass% or less, 9.4 mass% or less , 9.2 mass % or less, or 9.0 mass % or less. In this specification, the "original extract concentration" is defined as the "BCOJ beer analysis method (Japan The method described in "The Brewing Society of Japan, edited by the Beer Brewers Association, revised November 1, 2004" It can be measured by:

[0038] In one aspect of the beer-taste beverage of the present invention, the desired drinking experience is further improved. In order to create a beer-flavored beverage with a well-balanced firmness, The amount of phenol is 10.0 mg / L or more, 15.0 mg / L or more, 20.0 mg / L or more Above, 25.0mg / L or more, 30.0mg / L or more, 35.0mg / L or more, 40.0m g / L or more, 45.0 mg / L or more, or 50.0 mg / L or more are preferred, In addition, levels of 55.0 mg / L or higher, 60.0 mg / L or higher, 65.0 mg / L or higher, and 70. 0mg / L or more, 75.0mg / L or more, 80.0mg / L or more, 85.0mg / L or more , 90.0 mg / L or more, 95.0 mg / L or more, 100.0 mg / L or more, or 105 It may be 500 mg / L or less, 450 mg / L or less, 40 0mg / L or less, 350mg / L or less, 300mg / L or less, 250mg / L or less, 20 0mg / L or less, 180mg / L or less, 160mg / L or less, 140mg / L or less, 12 It is preferable to set the concentration to 0 mg / L or less, or 110 mg / L or less, and more preferably to 100.0 m g / L or less, 95.0mg / L or less, 90.0mg / L or less, 85.0mg / L or less, 8 It may be 0.0 mg / L or less, 75.0 mg / L or less, or 70.0 mg / L or less.

[0039] In this specification, the "total polyphenol content" refers to the total amount of polyphenols in the beer-taste beverage (100 The total amount of polyphenols contained in the food product (mass%) is referred to as the total amount of polyphenols contained in the food product. Polyphenols are aromatic hydrocarbons in which two or more hydrogen atoms have been replaced with hydroxyl groups. Specifically, it refers to flavonols, isoflavones, tannins, catechins, kelp, etc. Examples include acetin and anthocyanin. In this specification, the total polyphenol content is calculated according to the revised BCOJ beer analysis method (Public Interest Foundation Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013 The measurement can be performed by the method described in the revised edition.

[0040] The total polyphenol content is, for example, the polyphenol content of barley malt, malt husks, etc. This can be controlled by adjusting the amount of raw materials with high content. Generally, malt and other products that contain husks have a high polyphenol content, while soybeans and yeasts have a high polyphenol content. Mother extract, wheat, wheat malt, etc., contain low amounts of polyphenols. By appropriately selecting and adjusting the amount used, the polyphenol content can be adjusted to the desired range. It is possible. Barley and malt, which have low total polyphenol content, tend to have low purine content. By using ingredients with low phenol content, it has been adjusted to create a low-purine beer-flavored beverage. It is possible.

[0041] In one embodiment of the beer-taste beverage of the present invention, the apparent fermentation degree is 56% or more, 58% or more. Above, 60% or more, 62% or more, 64% or more, 66% or more, 68% or more, 70% or more, 72 % or more, 74% or more, 76% or more, 78% or more, 80% or more, 82% or more, 84% or more, 86% or more, 88% or more, 90% or more, 92% or more, 94% or more, 96% or more, 98% or more Above, 100% or more, 101% or more, 102% or more, 103% or more, 104% or more, 105 % or more, 106% or more, 107% or more, 108% or more, 109% or more, or 110% or more Also, 120% or less, 118% or less, 116% or less, 114% or less, 11 2% or less, 111% or less, 110% or less, 109% or less, 108% or less, 107% or less, 106% or less, 105% or less, 104% or less, 103% or less, 102% or less, 101% or less It may be less than or equal to 100%.

[0042] The degree of fermentation is measured by adding dilution water or carbonated water, raw materials (malt, corn grits, sugar, etc.) Type of enzyme (including carbohydrate decomposition enzyme, isomerase enzyme, etc.) Amount added, temperature during enzyme reaction, timing of enzyme addition, saccharification time, pH during saccharification, Temperature, pH during the brewing process (the wort production process from malt addition to before yeast addition), Temperature, time for wort filtration, set temperatures for each temperature range when preparing wort (including mashing) Holding time, original extract concentration of pre-beverage liquid (pre-fermentation liquid), original extract concentration during the fermentation process concentration, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, yeast Removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, enzyme The type of enzyme, the timing of enzyme addition, etc. can be appropriately set and adjusted. In this specification, the "apparent fermentation degree" refers to the percentage of the total sugar concentration in the liquid before fermentation that is yeast-derived. This means the percentage of sugar concentration that can be consumed as a nutrient source for alcoholic fermentation. The apparent fermentation degree AA of a coffee-taste beverage can be calculated from the following formula (1). Formula (1): AA(%)=100×(P-Es) / P In the above formula (1), "P" is the original extract (raw wort extract) and "BCOJ BCOJ "The Method of Analysis of Beer (published by the Brewing Society of Japan, edited by the Beer Brewers Association, revised on November 1, 2004)" It can be measured by the method described in. In addition, "Es" indicates the apparent extract of the beer-taste beverage. The apparent extract is, for example, "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Brewing Association of Japan, November 1, 2004) As described in the "International Standards Board for Biomedical Engineering (Revised Edition)," it can be calculated using the following formula (2). Formula (2): Es=-460.234+662.649×D-202.414×D2 (In formula (2), D is the specific gravity of the degassed beer-taste beverage.) In addition, the appearance extract "Es" may become a negative value depending on D in the above formula (2). Therefore, the calculated apparent fermentation degree may exceed 100%.

[0043] The beer-taste beverage of one embodiment of the present invention is an alcoholic beverage having an alcohol content of 1 (v / v)% or more. The beverage may be an alcohol-containing beer-flavored beverage, and the alcohol content of the beverage may be less than 1 (v / v)%. It may also be a non-alcoholic beer-flavored beverage. In addition, non-alcoholic beer-flavored beverages are produced after the fermentation process. It may also be a non-alcoholic fermented beer-flavored beverage produced by removing the alcohol contained therein. A non-alcoholic, non-fermented beer that has been prepared to have a beer-like flavor without going through a fermentation process. It may be a flavorful beverage. It may also be a beverage that has undergone a non-alcoholic fermentation process that does not produce alcohol. The present invention may include those that

[0044] When the beer-taste beverage according to one embodiment of the present invention is an alcohol-containing beer-taste beverage The alcohol content of alcoholic beer-flavored beverages is 1.0 (v / v)% or more. 1.2(v / v)% or more, 1.5(v / v)% or more, 1.7(v / v)% or more, 2.0( v / v)% or more, 2.2(v / v)% or more, 2.5(v / v)% or more, 2.7(v / v) % or more, 3.0(v / v)% or more, 3.2(v / v)% or more, 3.5(v / v)% or more, 3.7(v / v)% or more, 4.0(v / v)% or more, 4.2(v / v)% or more, 4.5( v / v)% or more, 4.7(v / v)% or more, 5.0(v / v)% or more, 5.2(v / v) % or more, 5.5(v / v)% or more, 5.7(v / v)% or more, 6.0(v / v)% or more, 6.2(v / v)% or more, 6.5(v / v)% or more, 6.7(v / v)% or more, 7.0( v / v)% or more, 7.2(v / v)% or more, 7.5(v / v)% or more, 7.7(v / v) % or more, or 8.0 (v / v)% or more, and 50.0 (v / v)% or less, 45.0(v / v)% or less, 40.0(v / v)% or less, 35.0(v / v)% or less, 3 0.0(v / v)% or less, 25.0(v / v)% or less, 20.0(v / v)% or less, 17 .0(v / v)% or less, 15.0(v / v)% or less, 12.0(v / v)% or less, 10. 0(v / v)% or less, 9.0(v / v)% or less, 8.0(v / v)% or less, 7.0(v / v)% or less, 6.0(v / v)% or less, 5.5(v / v)% or less, 5.0(v / v)% or more or less, or 4.5 (v / v)% or less.

[0045] When the beer-taste beverage according to one embodiment of the present invention is a non-alcoholic beer-taste beverage The alcohol content of non-alcoholic beer-flavored beverages is less than 1.0 (v / v)%. 0.9(v / v)% or less, 0.8(v / v)% or less, 0.7(v / v)% or less, 0.6( v / v)% or less, 0.5(v / v)% or less, less than 0.5(v / v)%, 0.4(v / v) % or less, 0.3(v / v)% or less, 0.2(v / v)% or less, 0.1(v / v)% or less, 0.05(v / v)% or less, 0.01(v / v)% or less, 0.0050(v / v)% or less or 0.0025(v / v)% or less, and 0.0000(v / v)% or less Above, 0.00(v / v)% or more, 0.0(v / v)% or more, 0.1(v / v)% or more, 0 .2(v / v)% or more, 0.3(v / v)% or more, 0.4(v / v)% or more, 0.5(v) / v)% or more, 0.6(v / v)% or more, 0.7(v / v)% or more, 0.8(v / v)% or more, or 0.9 (v / v)% or more.

[0046] In this specification, the alcohol content is expressed as a percentage based on volume / volume ((v / v) The alcohol content of the beverage shall be expressed in percent by weight per unit of alcohol content. It can be measured by a vibration type density meter, for example.

[0047] The alcohol content of the beer-taste beverage of one embodiment of the present invention is preferably 100% or more, more preferably 150% or more, more preferably 20% or more. Addition and amount of, type of raw materials (wheat, malt, corn grits, sugar liquid, etc.), Amount, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the mash tank, mash tank The protein decomposition time in the brewing tank, the pH in the brewing tank, the brewing process (from the addition of malt to the wort production before yeast addition) The pH during the brewing process, the amount of acid used to adjust the pH, and the timing of pH adjustment (during preparation) During fermentation, at the end of fermentation, before and after beer filtration, when preparing wort (during saccharification, etc.) The set temperature and holding time for each temperature range, the original extract of the pre-beverage liquid (pre-fermentation liquid) Concentration, original extract concentration during fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, Amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, Carbon dioxide concentration, etc.), and whether or not spirits or brewed alcohol is added and if so, The amount of the component (A) added can be appropriately adjusted to fall within a desired range.

[0048] The beer-taste beverage of one embodiment of the present invention has an alcohol content adjusted to fall within the above range. In order to balance the alcohol content, spirits (distilled alcohol) derived from grains are included. Good too. In this specification, spirits refers to spirits made from wheat, rice, buckwheat, corn, potatoes, sugar cane, etc. The raw material is grain, which is saccharified using malt or, if necessary, enzymes, and fermented using yeast. It refers to alcoholic beverages obtained by distilling the grains that are the raw material for spirits. The plant is preferably a plant belonging to the family Poaceae, and more preferably wheat. The beer-taste beverage of one embodiment of the present invention has a good taste and a low, beer-like flavor. From the perspective of creating an alcoholic beer-flavored beverage, it can also be used as a beverage that does not contain spirits. good.

[0049] In one embodiment of the beer-taste beverage of the present invention, the bitterness value is a value that indicates a beer having an appropriate firmness. From the perspective of creating a cool-tasting beverage, the minimum size is 1.0BUs, 2.0BUs, or 3.0BUs. or more, 4.0BUs or more, 5.0BUs or more, 6.0BUs or more, 7.0BUs or more, 8 .0BUs or more, 9.0BUs or more, 10.0BUs or more, 11.0BUs or more, 12. 0BUs or more, 13.0BUs or more, 14.0BUs or more, 15.0BUs or more, 16. 0BUs or more, 17.0BUs or more, 18.0BUs or more, 19.0BUs or more, 20. 0BUs or more, 21.0BUs or more, 22.0BUs or more, 23.0BUs or more, 24. 0BUs or more, 25.0BUs or more, 26.0BUs or more, 27.0BUs or more, 28. 0BUs or more, 29.0BUs or more, 30.0BUs or more, 40.0BUs or more, 50. 0BUs or more, 60.0BUs or more, 70.0BUs or more, 80.0BUs or more, 90. It can be 0 BUs or more, or 100 BUs or more, or 150 BUs or less, 120 BUs or less. Us or less, 100BUs or less, 90.0BUs or less, 80.0BUs or less, 70.0BU s or less, 60.0BUs or less, 50.0BUs or less, 45.0BUs or less, 40.0BU s or less, 39.0BUs or less, 38.0BUs or less, 37.0BUs or less, 36.0BU It may be 35.0 BUs or less, or 35.0 BUs or less.

[0050] In addition, in one embodiment of the beer-taste beverage of the present invention, a beverage that does not substantially contain hops is The bitterness value of this embodiment may be less than 1.0 BUs, less than 0.5 BUs, or less than 0.1 BUs. It may be less than 0.01 BUs.

[0051] In this specification, the "bitterness value" of a beverage is determined according to the revised BCOJ beer analysis method (J.Nippon Pharma Corporation, a public interest incorporated foundation). Published by the Brewing Association of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013 ) can be measured by the measurement method described in "8.15 Bitterness value". In addition, the bitterness value of the beer-taste beverage of one embodiment of the present invention is determined by the following: It is an index of the bitterness imparted by hop-derived components, and can be determined, for example, by the type of hop, the amount of hop added, and the like. This can be controlled by appropriately adjusting the amount and timing of addition.

[0052] Furthermore, the beer-taste beverage of one embodiment of the present invention may be beer. In this specification, "beer" refers to a brewery made from malt, hops, and water. It refers to beverages obtained by fermentation using yeast, and specifically, the effective date is April 1, 2018. "Liquor Tax Act" and "Liquor Administration Related Laws and Regulations" mean those defined in the Interpretation Notice. In other words, when the beer-taste beverage of one embodiment of the present invention is beer, the above-mentioned alcohol The alcohol content is adjusted through a fermentation process using yeast.

[0053] The color of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but may be similar to that of regular beer. It may be amber or golden, black like dark beer, or colorless and transparent, or Coloring agents or the like may be added to impart the desired color. The color of the beer-taste beverage is not visible to the naked eye. However, it may be specified by total light transmittance, chromaticity, etc.

[0054] The color of the beer-taste beverage of one embodiment of the present invention is 0.1 EBC or more, more than 1.0 EBC, 1.5EBC or more, 2.0EBC or more, 2.5EBC or more, 3.0EBC or more, 3.5E BC or more, 4.0EBC or more, 4.5EBC or more, 5.0EBC or more, 5.5EBC or more , 6.0EBC or more, 6.5EBC or more, 7.0EBC or more, 7.5EBC or more, 8.0 EBC or more, 8.5EBC or more, 9.0EBC or more, 9.5EBC or more, 10.0EBC or above, 10.5EBC or above, 11.0EBC or above, 11.5EBC or above, or 12.0E It may be BC or more, and also 250EBC or less, 220EBC or less, 200EBC or less , 180EBC or less, 160EBC or less, 140EBC or less, 120EBC or less, 100 EBC or less, 80EBC or less, 70EBC or less, 60EBC or less, 50EBC or less, 40 EBC or less, 35EBC or less, 30EBC or less, 27EBC or less, 25EBC or less, 23 EBC or less, 20EBC or less, 18EBC or less, 16EBC or less, or 15EBC or less You may do so. In this specification, the "color" of a beer-taste beverage is determined according to the revised BCOJ Beer Analysis Method (Publication Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 201 It can be measured by the method described in "8.8 Chromaticity" of the "Standard for Colorimetric Measurements" (revised and expanded in 2003). The "color" of beer-flavored beverages is determined by the European Brewery Convention. The smaller the value, the lighter the color. The higher the value, the darker the beverage, and conversely, the higher the value, the darker the beverage. In addition, the color of beer-flavored beverages can be determined by, for example, the type of malt used, or by using two or more types of malt. When using them in combination, the mixing ratio and the boiling conditions when preparing the pre-beverage liquid (pre-fermentation liquid) should be adjusted appropriately. More specifically, for example, the color of a beer-flavored beverage can be controlled by adjusting the To achieve this, it is necessary to increase the ratio of dark malt used and to raise the temperature during the boiling process. In addition, the boiling time was increased, and decoction was performed when preparing the saccharified solution. It is also possible to adjust the original extract concentration and the malt ratio. This also makes it possible to adjust the chromaticity higher.

[0055] The beer-taste beverage of one embodiment of the present invention contains acetic acid as an acidulant. The content of acetic acid may be set to 100% from the viewpoint of obtaining a beer-flavor beverage having a sharp sourness. , 10.0mg / L or more, 11.0mg / L or more, 12.0mg / L or more, 13.0mg / L or more, 14.0mg / L or more, 15.0mg / L or more, 16.0mg / L or more, 17 .0mg / L or more, 18.0mg / L or more, 19.0mg / L or more, 20.0mg / L or more Above, 20.5mg / L or more, 21.0mg / L or more, 21.5mg / L or more, 22.0m g / L or more, 22.5mg / L or more, 23.0mg / L or more, 23.5mg / L or more, 2 4.0mg / L or more, 24.5mg / L or more, 25.0mg / L or more, 26.0mg / L or more, 27.0mg / L or more, 28.0mg / L or more, 29.0mg / L or more, 30.0 mg / L or more, 31.0 mg / L or more, 32.0 mg / L or more, 33.0 mg / L or more, 34.0mg / L or more, 35.0mg / L or more, 36.0mg / L or more, 37.0mg / L or more, 38.0 mg / L or more, 39.0 mg / L or more, or 40.0 mg / L or more This is also fine. In addition, in the beer-taste beverage of one embodiment of the present invention, the content of acetic acid is preferably such that the beverage has an excessively strong sour taste. From the perspective of creating a beer-flavored beverage that is free of toxic substances, the limit is 200.0 mg / L or less and 175.0 mg / L Below, 150.0mg / L or less, 125.0mg / L or less, 120.0mg / L or less, 1 10.0mg / L or less, 100.0mg / L or less, 95.0mg / L or less, 90.0mg / L or less, 85.0mg / L or less, 80.0mg / L or less, 75.0mg / L or less, 70 .0mg / L or less, 65.0mg / L or less, 60.0mg / L or less, 55.0mg / L or less Bottom, 52.5mg / L or less, 50.0mg / L or less, 49.0mg / L or less, 48.0m g / L or less, 47.0 mg / L or less, 46.0 mg / L or less, 45.0 mg / L or less, 4 4.0mg / L or less, 43.0mg / L or less, 42.0mg / L or less, 41.0mg / L Below, 40.0mg / L or less, 39.0mg / L or less, 38.0mg / L or less, 37.0 mg / L or less, 36.0 mg / L or less, 35.0 mg / L or less, 34.0 mg / L or less, 33.0mg / L or less, 32.0mg / L or less, 31.0mg / L or less, 30.0mg / L or less, 29.0mg / L or less, 28.0mg / L or less, 27.0mg / L or less, 26. It may be 0 mg / L or less, or 25.0 mg / L or less. The acetic acid content can be measured by high performance liquid chromatography (HPLC). Cut.

[0056] The pH of the beer-taste beverage in one embodiment of the present invention is 2.0 or higher, 2.2 or higher, or 2.4 or higher. , 2.6 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or higher, 3.5 or higher, 3.6 or higher, 3.7 or higher, 3.8 or higher, 3.9 or higher, or 4.0 or higher It is preferable that the ratio is 5.4 or less, 5.2 or less, 5.0 or less, 4.9 or less, or 4.8 or less. , 4.7 or less, 4.6 or less, 4.55 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4. It is preferably 2 or less, or 4.1 or less.

[0057] The beer-taste beverage of one embodiment of the present invention may be in any embodiment as long as the beverage is packed in a container. Examples of containers include bottles, plastic bottles, cans, bottle cans, and barrels. In particular, from the viewpoint of ease of carrying, bottles, plastic bottles, cans, and bottle cans are preferred. I wish.

[0058] 1.1 Raw Materials The main raw materials for the beer-taste beverage of one embodiment of the present invention may include malt together with water. Furthermore, the beer-taste beverage of one embodiment of the present invention may include: The beverage may be one that uses hops as an ingredient, or one that does not use hops. stomach. In addition, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavoring agents, etc. Additives, acidulants, salts, etc. may also be used.

[0059] 1.1.1 Malt and non-malt cereals When malt is used as a raw material, the malt is barley, wheat, rye, oats, oats, etc. It is made by germinating and drying the seeds of wheat, such as barley, pearl barley, and oats, and then removing the roots. The region and variety may be any. The malt used in one embodiment of the present invention is preferably barley malt. It is one of the most commonly used malts for making flavorful beverages. There are varieties of barley, such as barley and six-rowed barley, and any of these may be used. Colored malt can also be used. When using colored malt, it is recommended to use different types of colored malt. They may be used in suitable combination, or one type of colored malt may be used.

[0060] In the beer-taste beverage of one embodiment of the present invention, the malt used is selected from the group consisting of malts of the desired beer, It is preferable to select the malt appropriately depending on the color of the desired beverage. or two or more of them may be used in combination.

[0061] Additionally, grains other than malt may be used together with or instead of malt. Such grains include, for example, grains that do not fall under malt (barley, wheat, rye, corn, etc.). russet, oats, pearl barley, oats, etc.), rice (white rice, brown rice, etc.), corn, corn Potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and other grains Examples of the starch include starches obtained from these plants, and extracts thereof.

[0062] In addition, when the malt ratio is reduced or when malt is not used, malt that can be assimilated by yeast is used. It is preferable to increase the amount of raw materials other than the above (carbon source, nitrogen source). Examples of sugar sources include monosaccharides, disaccharides, trisaccharides, and their sugar solutions. Examples of nitrogen sources include yeast extract, Amino acid-containing materials (e.g., soy protein, etc.), soybeans, yeast extract, peas, wheat germ Examples of the grains include the above-mentioned ungerminated grains and their decomposition products. Here, wheat malt may also be used. However, from the viewpoint of allergens, it is preferable not to use wheat malt. The beer-taste beverage of one embodiment of the present invention contains as an ingredient a saccharide having a weight-average molecular weight of 10 The beverage may be substantially free of soybean peptides having an average molecular weight of less than 1,000. It may also be a beverage that does not use alcohol. In addition, "drinks that do not substantially use soy peptides" refers to the total amount of ingredients, excluding water, of the said drink. The amount of the soybean peptide used is less than 5.0% by mass, or less than 3.0% by mass, based on 100% by mass. Less than 2.0% by mass, Less than 1.0% by mass, Less than 0.10% by mass, 0.01% by mass "Beverages having less than 0.001% by weight, or less than 0.0001% by weight" means beverages having less than 0.001% by weight, or less than 0.0001% by weight.

[0063] Fruits, fruit skins, bark, and leaves of plants other than grasses such as wheat that can be used as raw materials Flowers, stems, roots and seeds can be selected appropriately. Specific examples of plants other than grasses include citrus fruits, soft fruits, and herbs. Citrus fruits include oranges, yuzu, lemons, limes, and spices. Mandarin orange, grapefruit, Iyokan, kumquat, kabosu, bitter orange, shekwasha, Examples include ``dachi''. Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, and cucumbers. Examples of herbs and spices include chigo, pear, muscat, and blackcurrant. Under, pepper, fennel, szechuan pepper, Japanese pepper, cardamom, caraway, nutmeg, Mace, Juniper Berry, Allspice, Vanilla, Elderberry, Grains of Olive Oil Examples include beancurd, paradise, anise, and star anise. These may be used as is or after crushing. It may be used in the form of an extract extracted with a solvent, or it may be used in the form of squeezed juice (fruit juice, etc.). These may be used alone or in combination of two or more. The above can be used as appropriate according to consumer preferences, but a clean, refreshing taste that is characteristic of beer is preferred. To enjoy the flavor, the ingredients should include the citrus fruits, soft fruits, herbs, and spices listed above. It is preferable to avoid using any spices at all or to use only the minimum amount possible. No blackcurrant or blackcurrant juice is used as an ingredient, as it gives the milk an unpleasant milky flavour. It is preferable to use no or a minimum amount of such additives.

[0064] 1.1.2 Hop When hops are used in one embodiment of the present invention, the form of the hops may be, for example, pellets. Hops, powdered hops, hop extracts, etc. are included. The hops used are isomerized hops. Hop processed products such as hops and reduced hops may also be used. When hops are used in one embodiment of the present invention, the amount of hops added may be appropriately adjusted. Based on the total amount (100% by mass) of the raw materials of the beverage, the content is preferably 0.0001 to 1% by mass. .

[0065] In addition, beer-flavored beverages that use hops as an ingredient contain ingredients derived from hops. The beer-flavored beverage containing iso-α-acids is produced using hops. The amount is 0.1 ppm by mass based on the total amount (100% by mass) of the beer-taste beverage. It may be greater than 1.0 ppm by mass. On the other hand, the content of iso-α acids in beer-flavored beverages that do not use hops is The content may be 0.1 ppm by mass or less based on the total amount (100% by mass) of the fresh taste beverage. In this specification, the content of iso-α-acids is based on the revised BCOJ beer analysis method (Public Interest Foundation Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2013 The values ​​measured by the high performance liquid chromatography (HPLC) analysis method described in the revised version of means.

[0066] 1.1.3 Preservatives The beer-taste beverage of one embodiment of the present invention may be a beverage containing a preservative. Preservatives used in one embodiment of the present invention include, for example, benzoic acid, sodium benzoate, etc. Benzoates; benzoates such as propyl parahydroxybenzoate and butyl parahydroxybenzoate dimethyl dicarbonate, etc. Also, as a preservative, strong Sanpuraza (Sanei Source: F.F.I. Co., Ltd. (mixture of sodium benzoate and butyl benzoate) Commercially available formulations may also be used. These preservatives may be used alone or in combination of two or more kinds.

[0067] When a preservative is added to the beer-taste beverage of one embodiment of the present invention, the addition of the preservative The total amount is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass. , more preferably 15 to 1000 mass ppm, and even more preferably 20 to 900 mass ppm m.

[0068] 1.1.4 Sweeteners The beer-taste beverage of one embodiment of the present invention has a sugar (A) content adjusted to fall within the above-mentioned range. A sweetener may also be added to the beverage. The sweetener used in one embodiment of the present invention is a sweetener obtained by decomposing starch derived from grains with an acid or an enzyme. Commercially available sugar solutions, commercially available starch syrup and other sugars, sucrose, sugars with three or more sugars, isomerized sugar, sugar alcohols, etc. Examples of sweeteners include natural sweeteners such as stevia and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. In addition, the types of grains from which starch is produced, the methods of refining starch, and hydrolysis by enzymes and acids There are no particular limitations on the treatment conditions. For example, the conditions for hydrolysis using an enzyme or acid can be appropriately adjusted. By setting the ratio of maltose to sugar, sugars with a higher ratio of maltose may be used. fructose, glucose, maltose, trehalose, maltotriose, maltose Tetraose, isomaltose, isomaltotriose, isomaltotetraose and the like A solution of these (sugar solution) can also be used. In addition, artificial sweeteners include, for example, aspartame and acesulfame potassium (acesulfame Sulfam K), sucralose, neotame, etc.

[0069] 1.1.5 Soluble dietary fiber The beer-taste beverage of one embodiment of the present invention is a beverage further comprising water-soluble dietary fiber. Alternatively, the beverage may be one to which no water-soluble dietary fiber is blended (added). Examples of water-soluble dietary fiber include resistant dextrin, polydextrose, and guar gum. - Gum hydrolyzate, pectin, glucomannan, alginic acid, laminarin, fucoidin, caramel From the viewpoint of versatility such as stability and safety, indigestible dextrin or Polydextrose is preferred. The beer-taste beverage of one embodiment of the present invention contains resistant dextrin as an ingredient. The beer-flavored beverage of this embodiment may be a beverage that does not contain resistant staphylococcus aureus (DST). Even without adding sulin, water-soluble dietary fiber derived from raw materials (e.g., malt, etc.) The content of water-soluble dietary fiber derived from raw materials is, for example, based on the Standard Food Composition in Japan. This is listed in the table 2020 edition (8th revision).

[0070] In one embodiment of the beer-taste beverage of the present invention, the content of water-soluble dietary fiber is Based on the total amount (100% by mass) of the Le Taste beverage, 0.05% by mass or more, 0.1% by mass or more , 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0 .35 mass% or more, 0.4 mass% or more, 0.5 mass% or more, 0.7 mass% or more, 1.0 quality % by mass or more, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, or 3.0% by mass It may be 5.0 mass% or less, 4.5 mass% or less, 4.0 mass% or less, 3 .5 mass% or less, 3.0 mass% or less, 2.5 mass% or less, 2.0 mass% or less, 1.5 mass% %, less than 1.0 mass%, less than 0.75 mass%, less than 0.60 mass%, 0.50 mass% less than, 0.40 mass% or less, 0.35 mass% or less, 0.30 mass% or less, 0.25 mass% 0.20% by mass or less, 0.15% by mass or less, 0.10% by mass or less, or 0.10 quality It may be less than % by volume.

[0071] In addition, the water-soluble dietary fiber content can be adjusted to the above range by adding commercially available products. Alternatively, the dietary fiber content derived from raw materials such as malt may be adjusted in the manufacturing process so that it falls within the above range. When adding a commercially available product, the content of water-soluble dietary fiber is set within the above range, so that the bean This reduces the powdery texture that is unsuitable for soft-tasting beverages. When adjusting the content, by setting the content of water-soluble dietary fiber within the above range, for example, It is possible to improve the filterability in filtration and beer filtration, thereby increasing production efficiency. When adjusting the content of water-soluble dietary fiber in the production process, the beer te The amount of soluble dietary fiber in Ist beverages varies depending on the addition of dilution water or carbonated water, the ingredients (wheat, malt, etc.) type of raw material (corn, sugar liquid, etc.), amount of raw material, type of enzyme, amount of enzyme added, and enzyme addition The timing of addition (during the saccharification process, before yeast addition, after yeast addition, during maturation, etc.), The temperature can be adjusted by adjusting the temperature setting, pH and holding time of each temperature range. This can be done.

[0072] 1.1.6 Bittering agents and bittering agents The beer-taste beverage of one embodiment of the present invention further comprises one or more selected from the group consisting of bittering agents and bitterness imparting agents. The beverage may be a mixture of more than one species. In the beer-taste beverage of one embodiment of the present invention, the bitterness may be imparted by hops. In addition, the following bittering agents or bitterness imparting agents may be used together with hops. In place of hops, the following bittering agents or bitterness imparting agents may be used. The bittering agent or bitterness imparting agent is not particularly limited, and may be a bittering agent added to ordinary beer or happoshu. Examples of the usable substances include rose wax, lychee, anise, juniper, and saffron. , Ganoderma lucidum, laurel, quasin, caffeine, absinthin, naringin, quince da, citrus extract, bittern extract, coffee extract, tea extract, bitter melon extract, lotus germ extract Exfoliant, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, se extract, caraway extract, wormwood extract, absinthin, alginic acid, etc. can be done. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more kinds.

[0073] 1.1.7 Antioxidants The beer-taste beverage of one embodiment of the present invention is a beverage further containing an antioxidant. Good too. The antioxidant is not particularly limited, and may be used as an antioxidant in ordinary beer or low-malt beer. Examples of suitable glycerides include ascorbic acid, erythorbic acid, and catechin. Can be obtained. These antioxidants may be used alone or in combination of two or more kinds.

[0074] 1.1.8 Flavorings The beer-taste beverage of one embodiment of the present invention may be a beverage further containing a flavoring. . The flavoring is not particularly limited, and a general beer flavoring may be used. The seasoning is used to give the brewer a beer-like flavor. The aroma components contained in beer flavorings include esters and higher alcohols. Specifically, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetone Aldehyde, 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 Acetate, Furaneol, Furfural 3-Methyl-2-butene-1-thiol, methional, 3-methyl-2-butanethiol Diacetyl, Ferulic acid, Geranic acid, Geranyl acetate, Ethyl butyrate, Octyl Tanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methyl Propionic acid, γ-butyrolactone, 2-aminoacetophenone, 3-phenylpropionate ethyl acetate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl Sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methyl Tilbutanal, 2-Methyltetrahydrofuran-3-one, 2-Acetylfuran, 2- Methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexene Nal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methyl Pentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2- Ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol furfural, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl- 3-Buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol Examples include ru. These fragrances may be used alone or in combination of two or more.

[0075] The content of esters and higher alcohols is calculated separately for fragrances that contain these aromatic components. However, if alcoholic fermentation is involved in the manufacturing process, flavorings may be added. It may be adjusted by alcoholic fermentation with or without the addition of flavourings. In cases where alcoholic fermentation is involved, the content of aroma components such as esters and higher alcohols is as follows: Addition of dilution water or carbonated water, sugar composition and amino acid composition of pre-fermentation liquid before yeast addition, sugar Concentration, amino acid concentration, original extract concentration of pre-beverage liquid (pre-fermentation liquid), yeast variety, fermentation Conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal) Appropriate settings for fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, cooling timing, etc. The amount of the saturation may be adjusted by the above.

[0076] 1.1.9 Acidulants The beer-taste beverage of one embodiment of the present invention further comprises an acidulant other than the above-mentioned acetic acid. It may also be a beverage. The acidulant is not particularly limited as long as it has a sour taste. For example, tartaric acid , phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, succinic acid, gluconode lactalactone or a salt thereof. Among these, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid At least one selected from the group consisting of tartaric acid, phosphoric acid, At least one selected from citric acid, lactic acid and salts thereof is more preferred, and tartaric acid, lysine, At least one selected from the group consisting of carboxylic acid, carboxylic acid, and lactic acid is more preferred. These acidulants may be used alone or in combination of two or more kinds.

[0077] 1.1.10 Salts The beer-taste beverage of one embodiment of the present invention may be a beverage further containing salts. . Examples of salts include sodium chloride, potassium acid phosphate, and calcium acid phosphate. , Ammonium phosphate, Magnesium sulfate, Calcium sulfate, Potassium metabisulfite, Salt Calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, Examples include monosodium citric acid, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more kinds.

[0078] 1.2 Carbon dioxide The carbon dioxide gas contained in the beer-taste beverage of one embodiment of the present invention is produced by mixing the carbon dioxide gas contained in the raw materials. Alternatively, it may be dissolved by mixing with carbonated water or adding carbon dioxide gas. . In addition, the carbon dioxide gas generated during the fermentation process of beer-flavored beverages can be used as is. However, the amount of carbon dioxide may be adjusted by adding carbonated water as needed.

[0079] The carbon dioxide concentration of the beer-taste beverage of one embodiment of the present invention is preferably 0.30 (w / w )% or more, more preferably 0.35(w / w)% or more, more preferably 0.40(w / w )% or more, more preferably 0.42(w / w)% or more, even more preferably 0.45(w / % or more, more preferably 0.47(w / w)% or more, and particularly preferably 0.50( % or more, and preferably 0.80 (w / w)% or less, and more preferably 0. 0.70(w / w)% or less, more preferably 0.60(w / w)% or less, even more preferably is 0.57 (w / w) or less, particularly preferably 0.55 (w / w)% or less. In this specification, the carbon dioxide gas concentration is measured by occasionally shaking the container containing the target beverage. After adjusting the temperature of the beverage to 20°C, place the beverage in a water bath at 20°C for at least 30 minutes. A volume measurement device (e.g., GVA-500 (Kyoto Electronics Manufacturing Co., Ltd.)) was used. It can be measured.

[0080] When the beer-taste beverage according to one embodiment of the present invention is a packaged beverage, the carbonated The gas pressure may be adjusted appropriately within the range of the above carbon dioxide concentration, but it is preferable to set the pressure at 5.0 kg / cm 2 Below, 4.5kg / cm 2 or less than 4.0kg / cm 2 It can be less than or equal to 0. 20kg / cm 2 More than 0.50kg / cm 2 or more than 1.0kg / cm 2 That's all. Any of these upper and lower limits may be combined. For example, The acid gas pressure is 0.20 kg / cm 2 More than 5.0kg / cm 2 Below 0.50kg / cm 2 More than 4.5kg / cm 2 Less than or equal to 1.0kg / cm 2 More than 4.0kg / cm 2 below It may be. In this specification, the gas pressure refers to the gas pressure inside a container, unless otherwise specified. The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample at 20°C to a gas pressure gauge. After the measurement, open the stopcock of the gas pressure gauge to release the gas, close the stopcock again, and vibrate the gas pressure gauge. The method of reading the value when the pointer reaches a certain position by moving it back and forth, or by using a commercially available gauge It can be measured using a pressure measuring device.

[0081] 1.3 Other additives The beer-taste beverage of one embodiment of the present invention may further include, as necessary, ingredients that do not impair the effects of the present invention. In addition, various additives may be added. Such additives include, for example, colorants, foam-forming agents, fermentation promoters, yeast extracts, peanuts, and other additives. Examples of seasonings include protein-based substances such as peptide-containing substances, and amino acids. Coloring agents are used to give beverages a beer-like color, such as caramel coloring. The foam forming agent can be used to produce a beer-like foam in the beverage or to add a foam to the beverage. It is used to maintain the foam of ingredients, and is made from plant saponin such as soybean saponin and quillaja saponin. Extracted saponin substances, vegetable proteins such as corn and soybeans, and collagen peptides, etc. Peptide-containing substances, yeast extract, emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters) Lecithin, lecithin, lysolecithin, etc. can be used appropriately. The fermentation promoter is used to promote fermentation by yeast. For example, Extracts, rice and wheat bran components, vitamins, minerals, etc. are used alone or in combination. It is possible.

[0082] 1.4 Packaged beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage packaged in a container. The containers for the packaged beverages may be of any shape and material. Examples of the containers include bottles, Examples include cans, bottle cans, barrels, and plastic bottles, and are particularly suitable for easy transport. From this viewpoint, a can, a bottle can, a bottle, or a plastic bottle is preferable.

[0083] 2. Manufacturing method of beer-flavored beverages A method for producing a beer-taste beverage according to one embodiment of the present invention comprises the following steps (1), (a) to (c): The production method includes the step (c). Step (1): Various raw materials are used and subjected to a minimum of one of the following processes: saccharification, boiling, and solid content removal. performing at least one treatment to obtain a pre-beverage solution. Step (a): Adjusting the sugar content of the beer-taste beverage to 2.0 g / 100 mL or less The process of doing this. Step (b): reducing the purine content of the beer-taste beverage to 5.00 mg / 100 mL The process of adjusting the following: Step (c): reducing the free amino nitrogen content of the beer-taste beverage to 5.0 mg / 10 The process of adjusting the volume to 0 mL or more.

[0084] The method for producing a beer-taste beverage according to one embodiment of the present invention is a method for producing a beer-taste beverage via a fermentation process. Alternatively, the method may be a method for producing the product without going through a fermentation step.

[0085] The method for producing a fermented beer-flavored beverage through the fermentation process includes the above-mentioned process. Additionally, the method may further include the following step (2): Step (2): Adding yeast to the beverage preliminaries obtained in step (1) to carry out alcoholic fermentation. .

[0086] In addition, as a method for producing a non-fermented beer-taste beverage without going through a fermentation process, In addition to the above steps, a method further comprising the following step (3) can be mentioned. Step (3): Cooling the pre-beverage liquid obtained in step (1) and adding carbon dioxide gas.

[0087] In one embodiment of the production method of the present invention, steps (a) to (c) are carried out together with step (1). Alternatively, after step (1), step (2) or (3) may be performed. may be carried out before or together with step (2) or (3), and step (2) or (3) may be performed after Adjustment of steps (a) to (c) also includes the selection of raw materials prior to step (1). In steps (a) to (c), it is confirmed whether each physical property value is within a desired range. The present invention may include the steps of:

[0088] <Process (a)> In step (a), the sugar content of the beer-taste beverage is adjusted to 2.0 g / 100 mL or less. This is the process of adjusting the Methods for adjusting the carbohydrate content include the methods described above. In the production method according to one aspect of the present invention, step (a) is and (2) can be carried out together, and further, after steps (1), (2) or (3), a carbohydrate-containing Check the amount and choose from diluted water, carbonated water, and spirits (distilled alcohol) as needed. The concentration may be adjusted by adding a diluent.

[0089] <Process (b)> In step (b), the purine content of the beer-taste beverage is reduced to 5.00 mg / 100 ml. This is the process of adjusting the voltage to L or less. Methods for adjusting the purine content include the following methods. (i): Purine-free or purine-containing raw materials for use in beer-flavored beverages Measures to use alternative raw materials, such as raw materials with low content. (ii): In the manufacturing process of a beer-taste beverage, a dilution is added to the beverage preliminaries and / or fermentation liquid. A means for adding one or more diluents selected from water, carbonated water, and spirits (distilled alcoholic beverages), etc. . (iii): In the manufacturing process of beer-flavored beverages, the addition of purine adsorbents such as activated carbon or membranes A method of physically removing purines by processes such as filtration. (iv) Using enzymes such as purine nucleosidase, yeast such as adenosine and guanosine Decomposes non-utilizable purines into utilizable purines, and reduces the utilizable purines through the fermentation process. a means of reducing it.

[0090] The above step (ii) may be carried out on the beverage preliminarily obtained in step (1), or in step (2). Alternatively, it may be carried out after step (3). The above step (iii) may be carried out after step (1), and may be carried out in the same manner as step (1) and / or step (3). The above method (iii) may be carried out after (2). However, the flavor may be lost. From the viewpoint of avoiding the drink becoming watery, it is preferable not to take the above measure (iii). It is nice. The above (iv) is a preparation method that can be applied to the production method of a fermented beer-taste beverage. However, by adding an enzyme such as purine nucleosidase in step (1) and going through step (2), The purine content can be reduced.

[0091] <Process (c)> The step (c) is to reduce the free amino nitrogen content of the beer-taste beverage to 5.0 mg / l This is the process of adjusting the volume to more than 100 mL. The method for adjusting the content of free amino nitrogen includes the methods described above. In the production method according to one aspect of the present invention, step (c) is step (1) or step (2) or can be carried out together with (3), and further, after steps (1), (2) or (3), free a Check the content of amino nitrogen and, if necessary, add diluted water, carbonated water, and spirits (distilled water). The mixture may be adjusted by adding a diluent selected from alcoholic beverages.

[0092] The following describes a method for producing a fermented beer-taste beverage and a method for producing a non-fermented beer-taste beverage according to one embodiment of the present invention. A method for producing a beverage will be described.

[0093] 2.1 Method for producing fermented beer-flavored beverage One embodiment of the present invention for producing a fermented beer-taste beverage includes a fermentation step using yeast. In addition to the above steps (a) to (c), the method includes the following steps (1) to (2): There are several ways to do this. Step (1): Various raw materials are used and subjected to a minimum of one of the following processes: saccharification, boiling, and solid content removal. A process in which at least one treatment is carried out to obtain a pre-beverage liquid (pre-fermentation liquid). Step (2): Adding yeast to the pre-beverage liquid (pre-fermentation liquid) to carry out alcoholic fermentation. .

[0094] In addition, in one embodiment of the method for producing a fermented beer-taste beverage of the present invention, ~(c), total nitrogen content, total polyphenol content, bitterness value, color, and pH are adjusted according to (a) below. It can be carried out at any one or more timings of steps (1) to (c). 2) can be carried out to simultaneously carry out steps (a) to (c) and the above-mentioned adjustments. There is no need to perform these steps separately. (A): Simultaneously with at least one of steps (1) and (2) (A): Between step (1) and step (2) (U): After step (2) Each step in the method for producing a fermented beer-taste beverage according to one embodiment of the present invention will be described below. Reveal.

[0095] 2.1.1 Process (1) In step (1), various raw materials are subjected to a saccharification process, a boiling process, and a solid content removal process. This is a process in which at least one treatment is carried out to obtain a pre-drink liquid (pre-fermentation liquid). For example, when malt is used as a raw material, water and raw materials containing malt are mixed. It is put into the brewing kettle or brewing tank, and enzymes such as amylase are added as necessary. The raw materials include hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, acids, etc. Various additives such as antioxidants, flavorings, acidulants, and colorings may be added. It may be added before saccharification, during saccharification, or after saccharification. These may also be added after the subsequent fermentation step.

[0096] The mixture of various raw materials is heated and the starch in the raw materials is saccharified to carry out a saccharification process. The temperature and time of saccharification process depend on the type of malt used, the malt ratio, water and raw materials other than malt. The appropriate amount of enzyme to be used, the type and amount of enzyme to be used, and the final concentration of the raw wort extract in the beverage should be considered. For example, in one embodiment of the present invention, the sugar content of the beer-taste beverage is In order to adjust the mass concentration and turbidity to the above ranges, the saccharification temperature is 55 to 75°C. The saccharification time is preferably 30 to 240 minutes.

[0097] It is preferable to subject this saccharified solution to a boiling treatment. When using hops or bittering agents as raw materials during this boiling process, Hops and bittering agents are preferably added between the start and end of boiling the saccharified liquid. It may be possible.

[0098] After the boiling process is completed, the water is transferred to a whirlpool, cooled to 0-23℃, and then cooled to a coolant. It is preferable to carry out a treatment to remove solid matters such as coagulated proteins. The concentration of the syrup can be adjusted to the above range. In this way, a pre-beverage solution is obtained. In this step, in order to remove the solid content, a pore size of a predetermined size (for example, a pore size of 3 Filtration through a filter (<0.0 μm) may also be performed.

[0099] Instead of the saccharified liquid, malt extract is mixed with warm water and then hops and bittering agents are added. A pre-drink liquid (pre-fermentation liquid) may be prepared by subjecting the fermented liquid to a boiling treatment. In addition, when malt is not used as a raw material, liquid sugar containing a carbon source, wheat or Nitrogen source as an amino acid-containing raw material other than malt, hops, dietary fiber, preservative, sweetener, oxidation A sugar solution is prepared by mixing the sugar inhibitor, bitterness imparting agent, flavoring, acidulant, coloring, etc. with warm water. The liquid sugar solution may be subjected to a boiling treatment to prepare a pre-fermentation liquid. When hops are used, they may be added before the boiling process or from the start to the end of boiling the liquid sugar solution. It may be added before the end of the period.

[0100] 2.1.2 Process (2) In step (2), yeast is added to the beverage preliminaries (pre-fermentation liquid) obtained in step (1) to cause fermentation. This is the process. The yeast used in this process is selected taking into consideration the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc. The yeast can be appropriately selected taking into consideration the above. Either top-fermenting yeast or bottom-fermenting yeast can be used. good.

[0101] The yeast may be added to the raw material liquid as a yeast suspension, or the yeast may be centrifuged or sedimented. A concentrated slurry of the mother may be added to the stock solution. After centrifugation, the supernatant is completely removed. The amount of yeast added to the stock solution can be appropriately determined. For example, .0×10 6 cells / ml ~ 1.0 × 10 9 The concentration is approximately 1.5 mg / ml.

[0102] The fermentation conditions can be set appropriately, but the sugar content of the beer-flavored beverage is In order to adjust the content and alcohol content to the above ranges, the fermentation temperature is set to 5 to 25°C (or The temperature is preferably 10 to 22°C. The amount and alcohol content are determined by the enzymes used, such as transglucosidase and glucoamylase, which degrade polysaccharides. The type, amount and timing of addition of the element can be appropriately set and adjusted. If necessary, the temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process. This may be allowed.

[0103] After fermentation, a filtration process may be carried out to remove yeast from the beer-taste beverage. In addition, filtration is not necessary. If necessary, water or the above-mentioned various additives may be added. good.

[0104] 2.1.3 Process (2a), Process (2b) In one embodiment of the present invention, when producing a non-alcoholic fermented beer-taste beverage, Alternatively, it may be produced through a non-alcoholic fermentation process using yeast that does not produce alcohol. In this case, yeast that does not produce alcohol may be used in the above step (2). In addition, we are producing non-alcoholic fermented beer-flavored beverages using alcohol-producing yeast. In the case of manufacturing the above-mentioned method, steps (2a) and (2b) are further carried out in addition to steps (1) and (2). It is preferable to do so. Step (2a): A step of removing the alcohol from the fermentation liquid after step (2). Step (2b): A step of adjusting the amount of carbon dioxide gas after step (2a).

[0105] In step (2a), the alcohol produced by the fermentation process in step (2) is removed. The preferred method is to remove the fluorine by heat treatment. The conditions for the heat treatment are generally as follows: The same conditions as in the manufacturing method of typical non-alcoholic beer-flavored beverages can be applied. . After the step (2a), the alcohol is removed from the solution and carbon dioxide is also removed. Therefore, it is preferable to adjust the amount of carbon dioxide gas in step (2b). stomach. The amount of carbon dioxide gas can be adjusted by mixing the solution after step (2a) with carbonated water. Alternatively, carbon dioxide gas may be added directly to the solution after step (2a). This is also fine.

[0106] The beer-taste beverage of one embodiment of the present invention thus obtained is filled into a predetermined container. The resulting products are then distributed to the market. The method for packaging the beer-taste beverage is not particularly limited, and may be any method known to those skilled in the art. The beer-taste beverage of the present invention can be packed into containers by the packaging process. The product is filled into a container and sealed. Containers of any shape and material may be used for the container filling process. Examples of containers include those listed in "1.4 Packaged beverages."

[0107] 2.2 Manufacturing method for non-fermented beer-taste beverage As one embodiment of the method for producing a non-fermented beer-taste beverage of the present invention, there is provided a method which does not involve a fermentation step. Any method may be used, and an example of the method includes the following steps (1) and (3). Step (1): The raw material is subjected to at least one of the following processes: saccharification, boiling, and solid content removal. A process to obtain a beverage pre-liquid by carrying out one treatment. Step (3): Cooling the pre-beverage liquid obtained in step (1) and adding carbon dioxide gas.

[0108] Step (1) is the same as step ( This is the same as the process for obtaining the pre-beverage liquid in 1). The method of adding carbon dioxide gas in step (3) is to cool the beverage preliminaries obtained in step (1). The carbon dioxide may be added by mixing the cooled beverage preliminaries with carbonated water, or by adding carbon dioxide to the cooled beverage concentrate. Alternatively, carbon dioxide gas may be added directly to the mixture at the same time as in step (3). If necessary, additives such as preservatives, sweeteners, flavors, acidulants, colorants, etc. may be added.

[0109] In addition, when a non-fermented beer-flavored beverage is made into a non-fermented alcohol-containing beer-flavored beverage, In this case, the method includes the following step (3a): Step (3a): A step of blending an alcohol component after at least step (1).

[0110] Step (3a) may be carried out at least after step (1), for example, in the following manner (α), ( The above-mentioned steps can be carried out at any one or more of the following timings: (β) and (γ). (α): Between step (1) and step (3) (β): Simultaneous with step (3) (γ): After step (3) Among these, step (3a) is a step of cooling the beverage preliminaries obtained in step (1) to obtain a cooled beverage concentrate. It is preferable to carry out the above step after adjusting the amount of the mixture and before adding carbon dioxide gas. The alcohol component to be blended in step (3a) is spirits derived from the above-mentioned grains ( Distilled alcohol) is preferred.

[0111] In addition, in one embodiment of the present invention, a method for producing a non-fermented beer-taste beverage further comprises the steps of: ) to (c), as well as the total nitrogen content, total polyphenol content, bitterness value, color, and pH adjustments are as follows: The above steps (i) to (v) can be performed at any one or more of the following timings. 1), step (3) and step (3a) are carried out, thereby simultaneously carrying out steps (a) to (c) and the above-mentioned If adjustments can be made, these separate steps are not necessary. (i): Simultaneously with at least one of step (1), step (3), and step (3a). (ii): Between step (1) and step (3) (iii): Between step (1) and step (3a) (iv): After step (3) or between step (3) and step (3a) (v): After step (3a)

[0112] The non-fermented beer-flavored beverage obtained in this manner is filled into a specified container and sold as a product. and then distributed in the market. The method for packaging the non-fermented beer-taste beverage is not particularly limited, and may be any method well known to those skilled in the art. A packaging method can be used. The packaging process produces a non-fermented beer-taste beverage. The product is filled into a container and sealed. Any container of any shape and material may be used for the container filling process. Examples of the container are as described above. EXAMPLES

[0113] The present invention will be described in more detail below with reference to examples. is not restricted.

[0114] Examples 1 to 33, Comparative Examples 1 to 6 <Beverage preparation> 40 kg of crushed barley malt is placed in a brewing tank containing 200 L of hot water maintained at 50°C. The temperature is raised stepwise and held at 78°C, after which it is filtered to remove the malt grains. A saccharified solution was then obtained. Next, sugar solution was added to the saccharified solution so as to obtain the malt ratio shown in Tables 1 to 8. Hops were then added, the mixture was boiled, and a clear wort was obtained by solid-liquid separation. The wort was cooled to obtain a beverage preliquid (pre-fermentation liquid), to which a polysaccharide-degrading enzyme was added, and the beverages obtained in Examples 39 to 46 and In the examples and comparative examples other than Comparative Examples 7 and 8, top fermenting yeast was used. In the examples and comparative examples 39 to 46 and Comparative Example In steps 7-8, bottom fermenting yeast is added and the fermentation temperature and time are adjusted to carry out alcoholic fermentation. After this, the yeast is removed by filtration, and the alcohol content is adjusted to 3.5 to 6.5 (v / v). The result was a beer that meets the Liquor Tax Law with an apparent fermentation degree of 95% or more. . In addition, in Comparative Examples 3 and 4, the malt ratio was less than 50% by mass, and the sugar content and A commercially available beer-flavored beverage with a purine content, etc., as shown in Table 1 was used without any processing, as described below. It was used for sensory evaluation. In each of the Examples and Comparative Examples, the type of malt used and the method for preparing the saccharified liquid were The set temperatures and holding times for each temperature range, the amount of polysaccharide degrading enzyme to be added and the timing of its addition, The type of hops, the amount and timing of addition, as well as the fermentation temperature and time, etc. are appropriately set. The free amino nitrogen content, linalool content, ethyl acetate content, and acetic acid content were determined. Soamyl content, acetic acid content, carbohydrate content, purine content, total nitrogen content, total polyphenol content The phenol content, bitterness value, and color were adjusted to the values ​​shown in Tables 1 to 8. Regarding the content of nalol, among the above conditions, the amount of hops added and the timing of addition were particularly important. The timing was appropriately set and adjusted. Furthermore, the content of purine was Among the settings, we used malt with a low purine content and adjusted it using activated charcoal. No adjustment was made. In addition, in Examples 37 and 38, acetic acid was added, and the acetic acid content was as shown in Table 9. The values ​​were adjusted to the values ​​shown in .

[0115] <Sensory evaluation> The beverages obtained in the Examples and Comparative Examples were cooled to about 4°C. A panel of 10 people rated each test beverage on whether it had a "suitable drinking experience for a beer-flavored beverage." Based on the following score criteria, the score is calculated in the range of 3.0 (maximum) to 1.0 (minimum), with a 0.1 The evaluation was performed using a scaled score, and the average score of the five panelists was calculated. The results are shown in Tables 1 to 8. As shown in. The evaluation will be based on the following criteria: "3.0", "2.5", "2.0", "1.5" and Samples conforming to "1.0" and "2.0" were prepared in advance to unify the standards among the panelists. In addition, in all of the sensory evaluations in Tables 1 to 8, there was a 1-fold difference in the taste between the panelists for the same beverage. No value differences in scores above .5 were identified.

[0116] [Score criteria for beer-flavored beverages to gauge whether they are satisfying to drink] - "3.0": A very strong, satisfying flavor that is ideal for a beer-flavored beverage. 2.5: A strong, satisfying flavor that is ideal for a beer-flavored beverage. - "2.0": A satisfying taste that is perfect for a beer-flavored beverage. 1.5: The flavor does not feel very satisfying, which is ideal for a beer-flavored beverage. 1.0: The flavor is almost completely lacking in the desired taste for a beer-flavored beverage.

[0117] The overall evaluation was based on the following criteria. [comprehensive evaluation] A: The score for "whether or not a beer-taste beverage has a satisfactory drinkability" is 2.5 or higher. B: Does not fall under "A" or "C" above. C: The score for "whether or not the beer-taste beverage has a satisfactory drinkability" is less than 2.0.

[0118] [Table 1]

[0119] [Table 2]

[0120] [Table 3]

[0121] [Table 4]

[0122] [Table 5]

[0123] [Table 6]

[0124] [Table 7]

[0125] [Table 8]

[0126] As can be seen from Tables 1 to 8, the beer-taste beverages prepared in Examples 1 to 46 are low in carbohydrates and purines. Even though it was light in weight, the result was a satisfying drink that is ideal for a beer-flavored beverage. On the other hand, the beer-taste beverages of Comparative Examples 1 to 8 had a free amino nitrogen content of less than a predetermined value. As a result, the drinkability, which is ideal for a beer-flavored beverage, is inferior.

Claims

[Claim 1] The invention described herein.