Beer-taste beverage

Abstract

To provide a beer-taste beverage reduced in astringency unsuitable for beer-taste beverages, and increased in richness in favorable tastes, while meeting health-conscious needs.SOLUTION: A beer-taste beverage has a carbohydrate content of 2.0 g / 100 mL or less, a 2,6-nonadienal content of less than 1.00 μg / L, and a linalool content of 2.0 μg / L 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 adjusted molecular weight peptide concentration 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, the astringent taste that is unsuitable for beer-flavored beverages is suppressed, resulting in a favorable taste. There is a demand for beer-flavored beverages that have improved thickness and meet health concerns. [Means for solving the problem]

[0005] One aspect of the present invention is a method for producing a saccharide-based beverage comprising: To provide a beer-taste beverage having an adjusted content within a prescribed range and a method for producing the same. As specific embodiments, the following embodiments [1] to

[17] are provided. [1] Carbohydrate content is 2.0g / 100mL or less. The content of 2,6-nonadienal is less than 1.00 μg / L, and The linalool content is 2.0 μg / L or more. Beer-flavored beverage. [2] The bean according to the above [1], wherein the purine content is 5.00 mg / 100 mL or less. Le-tasting beverage. [3] The beer-taste beverage according to the above item [1] or [2], wherein the malt ratio is 50% by mass or more. Fee. [4] Any one of the above [1] to [3], in which the original extract concentration is 5.0% by mass or more. Item 3. A beer-flavored beverage as described in item 1. [5] The content of 2,6-nonadienal (unit: μg / L) and total nitrogen (unit: mg / 100 mL) [2,6-nonadienal / total nitrogen content] is 0.0300 or less. The beer-taste beverage according to any one of [1] to [4]. [6] Any one of the above [1] to [5], in which the total nitrogen content is 18.0 mg / 100 mL or more. Item 3. A beer-flavored beverage as described in item 1. [7] Any of the above [1] to [6], in which the linalool content is 40.0 μg / L or more. 13. The beer-taste beverage according to claim 1. [8] The bean according to any one of the above [1] to [7], having a bitterness value of 5.0 BUs or more. Le-tasting beverage. [9] The beer according to any one of the above [1] to [8], having a color of 2.5 EBC or more. Tasted beverages.

[10] Any of the above [1] to [9], in which the total polyphenol content is 40.0 mg / L or more 13. The beer-taste beverage according to claim 1.

[11] The beer according to any one of the above [1] to

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

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

[11] , which is a top-fermented beer-flavored beverage. Cool-tasting beverage.

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

[12] , which is a bottom-fermented beer-taste beverage. Cool-tasting beverage.

[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 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 content of 2,6-nonadienal in the beer-taste beverage to 1.00 μ A process to adjust the concentration to less than g / L. Step (c): adjusting the linalool content of the beer-taste beverage to 2.0 μg / L or more. The process of adjusting.

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

[14] above, further comprising the step (d) of: . Step (d): reducing the purine content of the beer-taste beverage to 5.00 mg / 100 ml A process of adjusting the temperature to below L.

[16] The beer-taste beverage according to

[14] or

[15] above, further comprising the following step (2): Manufacturing method of ingredients. Step (2): Adding yeast to the beverage preliminaries obtained in step (1) to carry out alcoholic fermentation. .

[17] Purine content: 5.00mg / 100mL or less The content of 2,6-nonadienal is less than 1.00 μg / L, and The linalool content is 2.0 μg / L or more. Beer-flavored beverage. Effect of the Invention

[0006] A preferred embodiment of the beer-taste beverage of the present invention is, for example, a beer-taste beverage that is unsuitable for a beer-taste beverage. A beer-flavored beverage with a suppressed astringent taste and a suitable rich flavor that meets health needs to provide. 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, yeast multiplication rate, timing of yeast removal, fermentation temperature temperature, fermentation time, pressure setting, carbon dioxide concentration, amount of enzyme added, type of enzyme, time of enzyme addition The settings (e.g., timing, etc.) can be adjusted as appropriate.

[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 / or purine content are This not only reduces the richness of flavor that is suitable for beer-flavored beverages, but also The beverage tends to have a very astringent taste that is unsuitable for beverages. It is a beer-flavored beverage that is low in sugar and / or purine, but still has the flavor of a beer-flavored beverage. The beverage suppresses the astringent taste that is unsuitable for beer and has an improved flavor that is suitable for beer-flavored beverages. It is required. In response to these problems, the beer-taste beverage of one embodiment of the present invention contains 2,6-nonadienyl alcohol. By focusing on the components nal and linalool and adjusting their content, the problem was solved. We are working on a solution.

[0018] In one embodiment of the beer-taste beverage of the present invention, the content of 2,6-nonadienal is 1 By keeping the content below .00μg / L, it will be a low-sugar and / or low-purine beer-flavored beverage. It is possible to produce a beverage in which the unpleasant astringent taste that is easily felt is suppressed.

[0019] In one embodiment of the beer-taste beverage of the present invention, the beer is low in carbohydrate and / or purine. In flavored beverages, too, from the viewpoint of suppressing undesirable astringent taste, The content of Nadienal is less than 1.00μg / L, 0.99μg / L or less, 0.98μg / L or less, 0.97μg / L or less, 0.96μg / L or less, 0.95μg / L or less, 0. 90μg / L or less, 0.85μg / L or less, 0.80μg / L or less, 0.75μg / L or less Bottom, 0.70μg / L or less, 0.65μg / L or less, 0.60μg / L or less, 0.57μ g / L or less, 0.55μg / L or less, 0.52μg / L or less, 0.50μg / L or less, 0 .47μg / L or less, 0.45μg / L or less, 0.40μg / L or less, 0.35μg / L Below, 0.30μg / L or less, 0.25μg / L or less, 0.20μg / L or less, 0.17 μg / L or less, 0.15μg / L or less, 0.12μg / L or less, or 0.10μg / L or less It is preferable to set the concentration to 0.000 μg / L or lower, and to set the concentration to 0.000 μg / L or higher, more than 0.000 μg / L, or 0. 001μg / L or more, 0.005μg / L or more, 0.01μg / L or more, or 0.02μ g / L or more.

[0020] In this specification, the content of 2,6-nonadienal is based on the method described in J. Agric. Food Chem., 2013. , 61 (47), pp 11303-1131(Characterization of the Key Aroma Compounds in Two Bav Gas chromatograph described in "Scientific Approach to Cholesterol-Free Beers by Means of the Sensomics Approach" It can be measured using a mass spectrometer (GC-MS).

[0021] In addition, in the beer-taste beverage of one embodiment of the present invention, the content of 2,6-nonadienal The amount may be, for example, the addition of a diluent selected from dilution water, carbonated water, and spirits (distilled alcohol), Raw materials with low content of fatty acids such as linoleic acid, which is the precursor of 2,6-nonadienal Selection, amount of raw materials, type of enzyme, amount of enzyme (including carbohydrate decomposition enzyme, isomerase, etc.) added, Timing of enzyme addition, saccharification time, pH during saccharification, brewing process (from adding malt to before adding yeast) The pH during the wort production process, the time for filtration of the wort, and each step during preparation of the wort (including mashing) Temperature setting and holding time, original extract concentration of pre-fermentation liquid, oli during fermentation process Genal extract concentration, fermentation conditions (oxygen concentration, aeration conditions, yeast species, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, enzyme addition Adjust the amount of enzyme, type of enzyme, timing of enzyme addition, cooling timing, etc. appropriately. It is possible.

[0022] In addition, in the beer-taste beverage of one embodiment of the present invention, the linalool content is 2.0 μ g / L or more, it can also be used in low-sugar and / or low-purine beer-flavored beverages. This results in a beverage with improved flavor depth that is suitable for a beer-flavored beverage.

[0023] In one embodiment of the beer-taste beverage of the present invention, the beer is low in carbohydrate and / or purine. In terms of flavor beverages, Linaro is also a beverage with a more suitable flavor depth. The content of ethanol is 2.0μg / L or more, 2.5μg / L or more, 3.0μg / L or more, 3. 5μg / L or more, 4.0μg / L or more, 4.5μg / L or more, 5.0μg / L or more, 5. 5μg / L or more, 6.0μg / L or more, 7.0μg / L or more, 8.0μg / L or more, 9. 0μg / 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 Above, 42.0μg / L or more, 43.0μg / L or more, 44.0μg / L or more, 45.0μ g / L or more, 46.0μg / L or more, 47.0μg / L or more, 48.0μg / L or more, 4 9.0μg / L or more, 50.0μg / L or more, 51.0μg / L or more, 52.0μg / L 53.0μg / L or higher, 54.0μg / L or higher, 55.0μg / L or higher, 57.0 μg / L or more, 60.0μg / L or more, 62.0μg / L or more, 65.0μg / L or more, 67.0μg / L or more, 70.0μg / L or more, 72.0μg / L or more, 75.0μg / L or more, 77.0μg / L or more, 80.0μg / L or more, 82.0μg / L or more, 85. 0μg / 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, 102.0 μg / L or more, 105.0μg / L or more, 107.0μg / L or more, 110.0μg / L or more, 112.0μg / L or more, 115.0μg / L or more, 117.0μg / L or more, or It is preferable that the concentration is 120.0 μg / L or more, and more preferably 130.0 μg / L or more, 40.0μg / L or more, 150.0μg / L or more, 160.0μg / L or more, 170.0 μg / L or more, 180.0 μg / L or more, 190.0 μg / L or more, or 200.0 μg / 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.

[0024] 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.

[0025] In one embodiment of the beer-taste beverage of the present invention, the beer is low in carbohydrate and / or purine. In flavored beverages, it is said that the astringent taste that is unsuitable for beer-flavored beverages can be more effectively suppressed. In both cases, the 2 and 6 are considered to be beer-flavored beverages with improved flavor depth that is suitable for such beverages. - Nonadienal content (unit: μg / L) and total nitrogen content (unit: mg / 100 mL) The ratio [2,6-nonadienal / total nitrogen content] is 0.0300 or less, 0.0299 or less, 0.0298 or less, 0.0297 or less, 0.0296 or less, 0.0295 or less, 0.02 90 or less, 0.0280 or less, 0.0270 or less, 0.0260 or less, 0.0250 or less , 0.0240 or less, 0.0230 or less, 0.0220 or less, 0.0210 or less, 0.0 200 or less, 0.0190 or less, 0.0180 or less, 0.0170 or less, 0.0160 or less Below, 0.0150 or less, 0.0140 or less, 0.0130 or less, 0.0120 or less, 0. 0110 or less, 0.0100 or less, 0.0095 or less, 0.0090 or less, 0.0085 less than or equal to 0.0080, less than or equal to 0.0075, less than or equal to 0.0070, less than or equal to 0.0065, 0 .0060 or less, 0.0055 or less, 0.0050 or less, 0.0045 or less, 0.004 It is preferable to set it to 0 or less, 0.0037 or less, 0.0035 or less, or 0.0032 or less. Also, 0.0000 or more, over 0.0000, 0.0001 or more, 0.0002 or more ,0.0005 or more,0.0007 or more,0.0008 or more,0.00009 or more,0. 0010 or more, 0.0011 or more, 0.0012 or more, 0.0013 or more, 0.0014 or more, 0.0015 or more, 0.0016 or more, 0.0017 or more, 0.0018 or more, 0 It may be 0.0019 or more, or 0.0020 or more.

[0026] In one embodiment of the beer-taste beverage of the present invention, the beer is low in carbohydrate and / or purine. In terms of flavor beverages, it is also a beverage that has an improved richness of flavor that is suitable for beer-flavored beverages. From the viewpoint of this, the total nitrogen content should be 10.0 mg / 100 mL or more, 15.0 mg / 100 mL or more. or more, 18.0 mg / 100 mL or more, 20.0 mg / 100 mL or more, 22.0 mg / 100mL or more, 24.0mg / 100mL or more, 26.0mg / 100mL or more, 28 .0mg / 100mL or more, 30.0mg / 100mL or more, or 32.0mg / 100 mL or more, and 120.0 mg / 100 mL or less, 110.0 mg / 100 mL or less. g / 100mL or less, 100.0mg / 100mL or less, 90.0mg / 100mL or less , 80.0mg / 100mL or less, 70.0mg / 100mL or less, 65.0mg / 10 0mL or less, 60.0mg / 100mL or less, 55.0mg / 100mL or less, 52.0 mg / 100mL or less, 50.0mg / 100mL or less, 49.0mg / 100mL or less , 48.0mg / 100mL or less, 47.0mg / 100mL or less, 46.0mg / 10 It may be less than 0 mL, or less than 45.0 mg / 100 mL.

[0027] 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).

[0028] 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-fermentation liquid, original extract concentration during fermentation process, fermentation conditions Items (yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time The temperature can also be adjusted by appropriately setting the pressure, etc.

[0029] 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.

[0030] 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.

[0031] In one embodiment of the beer-taste beverage of the present invention, the flavor intensity is 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% by mass or more, 8.7% by mass or more, 9.0% by mass or more, or 9.2% by mass % or more, and 20.0 mass% or less, 19.0 mass% or less, 18. 0 mass% or less, 17.0 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, or 11.5 mass% or less This is also fine. 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:

[0032] In one embodiment of the beer-taste beverage of the present invention, the flavor intensity is suitable for a beer-taste beverage. In order to create a beverage with even better taste, the malt ratio (unit: mass%) and original extract concentration were The product of the malt ratio and the original extract concentration (unit: mass%) is 200 or more, 210 or more. or more, 220 or more, 230 or more, 240 or more, 250 or more, 260 or more, 270 or more, 2 80 or more, 290 or more, 300 or more, 310 or more, 320 or more, 330 or more, 340 or more , 350 or more, 360 or more, 370 or more, 380 or more, 390 or more, 400 or more, 410 or more, 420 or more, 430 or more, 440 or more, 450 or more, 460 or more, 470 or more, 4 80 or more, 490 or more, 500 or more, 510 or more, 520 or more, 530 or more, 540 or more , 550 or more, 560 or more, 570 or more, 580 or more, 590 or more, 600 or more, 610 or more, 620 or more, 630 or more, 640 or more, 650 or more, or 660 or more. It is preferable that the saturation temperature is 2000 or less, 1900 or less, 1800 or less, 1700 or less, 1600 or less. Below, below 1500, below 1400, below 1300, below 1200, below 1100, 10 00 or less, 900 or less, 850 or less, 800 or less, 750 or less, or 700 or less good.

[0033] In the beer-taste beverage of one embodiment of the present invention, the preferable depth of flavor is further improved and The aim is to create a beer-flavored beverage that has a good balance between the right amount of drinkability and firmness. From the viewpoint of total polyphenol content, 10.0 mg / L or more, 15.0 mg / L or more, 20 .0mg / L or more, 25.0mg / L or more, 30.0mg / L or more, 35.0mg / L or more or more than 40.0 mg / L, 45.0 mg / L, or 50.0 mg / L. and more preferably, 55.0 mg / L or more, 60.0 mg / L or more, 65.0 mg / L or more. L or more, 70.0mg / L or more, 75.0mg / L or more, 80.0mg / L or more, 85. 0mg / L or more, 90.0mg / L or more, 95.0mg / L or more, 100.0mg / L or more or 105.0 mg / L or more, and may be 500 mg / L or less, 450 mg / L or less, 400mg / L or less, 350mg / L or less, 300mg / L or less, 250mg / L or less, 200mg / L or less, 180mg / L or less, 160mg / L or less, 140mg / L or less, 120 mg / L or less, or 110 mg / L or less, , 100.0mg / L or less, 95.0mg / L or less, 90.0mg / L or less, 85.0m g / L or less, 80.0 mg / L or less, 75.0 mg / L or less, or 70.0 mg / L or less It is also possible to use the following.

[0034] 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.

[0035] 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.

[0036] 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%.

[0037] 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-fermentation liquid, 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, amount of enzyme added, type of enzyme, enzyme The timing of addition of the additive, 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%.

[0038] 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

[0039] 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 less or less, or 4.5 (v / v)% or less.

[0040] 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.

[0041] 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.

[0042] 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 concentration of the pre-fermentation liquid, the fermentation process Original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added) , yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration etc.), as well as whether or not spirits or brewer's alcohol is added and, if so, the amount added, etc. can be adjusted to a desired range by appropriately setting

[0043] 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.

[0044] 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.

[0045] 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.

[0046] 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.

[0047] 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.

[0048] 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.

[0049] 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 the use of two or more types of malt. When using them in combination, adjust the mixing ratio and boiling conditions when preparing the pre-fermentation liquid as appropriate. More specifically, for example, in order to increase the color of a beer-taste beverage, The ratio of dark malt used as malt should be high, the temperature during boiling should be high, and the boiling time should be long. This can be adjusted by lengthening the time and performing decoction during preparation of the saccharified solution. In addition, by increasing the original extract concentration and the malt ratio, The chromaticity can be adjusted to a high level.

[0050] 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.

[0051] 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.

[0052] 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.

[0053] 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.

[0054] 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.

[0055] 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.

[0056] 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.

[0057] 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.

[0058] 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. .

[0059] 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 It means.

[0060] 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.

[0061] 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.

[0062] 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.

[0063] 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).

[0064] 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.

[0065] 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.

[0066] 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.

[0067] 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.

[0068] 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 kinds.

[0069] 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-fermentation liquid, yeast variety, fermentation conditions (oxygen concentration temperature, aeration conditions, yeast variety, amount of yeast added, yeast multiplication rate, timing of yeast removal, fermentation temperature Adjust the fermentation time, pressure setting, carbon dioxide concentration, cooling timing, etc. as needed. Good too.

[0070] 1.1.9 Acidulants The beer-taste beverage of one embodiment of the present invention may further comprise an acidulant. stomach. The acidulant is not particularly limited as long as it has a sour taste. For example, tartaric acid, Acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta-lactone 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, lysine, acetic acid, succinic acid and salts thereof is preferred. More preferably, the acid is at least one selected from the group consisting of carboxylic acid, citric acid, lactic acid, acetic acid, and salts thereof. At least one selected from the group consisting of tartaric acid, phosphoric acid, and lactic acid is more preferred. These acidulants may be used alone or in combination of two or more kinds.

[0071] 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.

[0072] 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.

[0073] 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.

[0074] 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 2More 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.

[0075] 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.

[0076] 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.

[0077] 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), (b) and A production method comprising step (c) and further comprising at least one of steps (a) and (d). Examples include: 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 content of 2,6-nonadienal in the beer-taste beverage to 1.00 μ A process to adjust the concentration to less than g / L. Step (c): adjusting the linalool content of the beer-taste beverage to 2.0 μg / L or more. The process of adjusting. Step (d): reducing the purine content of the beer-taste beverage to 5.00 mg / 100 mL. The process of adjusting the following:

[0078] 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.

[0079] 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. .

[0080] 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.

[0081] In one embodiment of the production method of the present invention, steps (a) to (d) 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 The adjustment of steps (a) to (d) also includes the selection of raw materials prior to step (1). In steps (a) to (d), it is confirmed whether each physical property value is within a desired range. The present invention may include the steps of:

[0082] <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.

[0083] <Process (b)> The step (b) comprises reducing the content of 2,6-nonadienal in the beer-taste beverage to 1.00 This is the process of adjusting the concentration to less than μg / L. The method for adjusting the content of 2,6-nonadienal includes the methods described above. In the production method according to one aspect of the present invention, step (b) is step (1) or step (2) or can be carried out together with (3), and further, after steps (1), (2) or (3), 2,6 -Check the nonadienal content and use diluted water, carbonated water, and spirits if necessary. The content may be adjusted by adding a diluent selected from (distilled liquor) and the like.

[0084] <Process (c)> Step (c) is to increase the linalool content of the beer-taste beverage to 2.0 μg / L or more. This is the adjustment process. Methods for adjusting the linalool content include 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), linalo Alternatively, the concentration may be adjusted by directly adding alcohol.

[0085] <Process (d)> Step (d) reduces the purine content of the beer-taste beverage 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.

[0086] 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. 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.

[0087] 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.

[0088] 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 steps selected from the above steps (a) to (d), the following steps ( The method includes the methods 1) and 2). 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. .

[0089] In addition, in one embodiment of the method for producing a fermented beer-taste beverage of the present invention, ~(d), 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 (d) 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.

[0090] 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.

[0091] 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.

[0092] 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.

[0093] 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 soybean extract can be adjusted to the above range. In this manner, a pre-fermentation liquid 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.

[0094] 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 boiled to prepare a pre-beverage liquid (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.

[0095] 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.

[0096] 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.

[0097] 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.

[0098] 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.

[0099] 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).

[0100] 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.

[0101] 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."

[0102] 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.

[0103] 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.

[0104] 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).

[0105] 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.

[0106] 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 (d), 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 (d) 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)

[0107] 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

[0108] The present invention will be described in more detail below with reference to examples. is not restricted.

[0109] Examples 1 to 51, Comparative Examples 1 to 17 <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 obtained by adding sugar liquid to the saccharified solution so as to obtain the malt ratio shown in Tables 1 to 14. Then, hops were added, the mixture was boiled, and the mixture was subjected to solid-liquid separation to obtain a clear wort. The wort was cooled and a polysaccharide-degrading enzyme was added to the pre-fermentation liquid, and the results are shown in Examples 41 to 46 and the Examples 47 to 49. In the comparative example and comparative example, top fermenting yeast was added, and in Examples 41 to 46, bottom fermenting yeast was added. and adjusting the fermentation time, performing alcoholic fermentation, cooling, filtering and removing the yeast, We produced beverages that are considered beer under the Liquor Tax Law, with an alcohol content of 3.5-6.5 (v / v)%. The apparent fermentation degree was 95% or more. 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 2,6-nonadienal content, linalool content, carbohydrate content, and purine content were The content, total nitrogen content, total polyphenol content, bitterness value, and color are shown in Tables 1 to 14. The content of 2,6-nonadienal was adjusted to be 100% under the above conditions. In particular, the content of fatty acids such as linoleic acid, which is a precursor of 2,6-nonadienal, Beverages made with small amounts of raw materials and high in 2,6-nonadienal was adjusted by directly adding 2,6-nonadienal. The content of linalool was Among the above conditions, the amount and timing of hop addition should be appropriately set and adjusted. Furthermore, the content of purines was adjusted, especially in the above conditions. The beer was conditioned using malt with a low content of , and no conditioning with activated carbon was performed.

[0110] <Sensory evaluation> The beverages obtained in the Examples and Comparative Examples were cooled to about 4°C. A panel of 10 people evaluated each test beverage on the presence or absence of an astringent taste that is unsuitable for a beer-taste beverage and the presence or absence of astringency that is unsuitable for a beer-taste beverage. Based on the following score criteria, "Whether or not the flavor has a depth suitable for a cool-tasting beverage" is rated as 3. The five panelists evaluated the scores in increments of 0.1 from 0 (maximum) to 1.0 (minimum). The average scores of the users were calculated. The results are shown in Tables 1 to 14. 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 14, there was no significant difference in the tastes of the same beverages between the panelists. No differences in values ​​of scores above 1.5 were identified.

[0111] [Score criteria for the presence or absence of an astringent taste that is unsuitable for beer-flavored beverages] - "3.0": No astringent taste that is unsuitable for a beer-flavored beverage is detectable. 2.5: Almost no astringency, which is unsuitable for a beer-flavored beverage. - "2.0": There is little sense of the astringency that is unsuitable for a beer-flavored beverage. 1.5: The beer has an astringent taste that is inappropriate for a beer-flavored beverage and is difficult to drink. - "1.0": The beer has a strong astringent taste that is inappropriate for a beer-flavored beverage and is very difficult to drink.

[0112] [Score criteria for determining whether a beer-flavored beverage has a rich flavor] - "3.0": A very strong, full-bodied flavor that is ideal for a beer-flavored beverage. 2.5: A strong, full-bodied flavor that is ideal for a beer-flavored beverage. - "2.0": A rich flavor that is ideal for a beer-flavored beverage. 1.5: The flavor does not feel rich enough, which is ideal for a beer-flavored beverage. - "1.0": There is almost no depth of flavor that is ideal for a beer-flavored beverage.

[0113] The overall evaluation was based on the following criteria. [comprehensive evaluation] A: "Whether or not there is an astringent taste that is unsuitable for beer-flavored beverages" and "Whether or not there is an astringent taste that is suitable for beer-flavored beverages" Both the scores for "richness of flavor" and "presence or absence of flavor" were 2.5 or higher. B: Does not fall under "A" or "C" above. C: "Whether or not there is an astringent taste that is unsuitable for beer-flavored beverages" and "Whether or not there is an astringent taste that is suitable for beer-flavored beverages" At least one of the scores for "depth of flavor" is less than 2.0.

[0114] [Table 1]

[0115] [Table 2]

[0116] [Table 3]

[0117] [Table 4]

[0118] [Table 5]

[0119] [Table 6]

[0120] [Table 7]

[0121] [Table 8]

[0122] [Table 9]

[0123] [Table 10]

[0124] [Table 11]

[0125] [Table 12]

[0126] [Table 13]

[0127] [Table 14]

[0128] As can be seen from Tables 1 to 14, the beer-taste beverages prepared in Examples 1 to 51 were low in sugar and purine. Although it is a beer-flavored beverage, the astringent taste that is unsuitable for beer-flavored beverages is suppressed, while the flavor is favorable. As a result, the thickness was On the other hand, the beer-taste beverages prepared in Comparative Examples 1 to 3, 7 to 9, and 13 to 14 had a linoleic acid Since the amount of roll is below the specified value, the flavor depth suitable for beer-flavored beverages is inferior. The results were as follows. In addition, the beer taste samples prepared in Comparative Examples 4 to 6, 10 to 12, and 15 to 17 were The beverage contains more than a specified amount of 2,6-nonadienal and is therefore classified as a beer-flavored beverage. As a result, the suppression of the unsuitable astringent taste was insufficient.

Claims

1. Carbohydrate content is 2.0g / 100mL or less. The content of 2,6-nonadienal is less than 1.00 μg / L, and The linalool content is 2.0 μg / L or more. Beer-flavored beverage.

2. The beer according to claim 1, wherein the purine content is 5.00 mg / 100 mL or less. Tasted beverages.

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

4. The beer extract according to claim 1 or 2, wherein the original extract concentration is 5.0% by mass or more. Ist beverage.

5. The content of 2,6-nonadienal (unit: μg / L) and total nitrogen (unit: mg / 100 The ratio of 2,6-nonadienal to total nitrogen is 0.0300 or less. Item 3. The beer-taste beverage according to Item 1 or 2.

6. The beartrate according to claim 1 or 2, wherein the total nitrogen content is 18.0 mg / 100 mL or more. Ist beverage.

7. The beer according to claim 1 or 2, wherein the linalool content is 40.0 μg / L or more. Tasted beverages.

8. 3. The beer-taste beverage according to claim 1 or 2, which has a bitterness value of 5.0 BUs or more.

9. 3. The beer-taste beverage according to claim 1 or 2, which has a color of 2.5 EBC or more.

10. 3. The beer according to claim 1 or 2, wherein the total polyphenol content is 40.0 mg / L or more. Tasted beverages.

11. 3. The beer-taste beverage according to claim 1 or 2, which is a fermented beer-taste beverage.

12. 3. The beer-taste beverage according to claim 1 or 2, which is a top-fermented beer-taste beverage.

13. 3. The beer-taste beverage according to claim 1 or 2, which is a bottom-fermented beer-taste beverage.

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 at least one of the following processes: saccharification, boiling, and solid content removal. carrying out 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): The content of 2,6-nonadienal in the beer-taste beverage is reduced to 1.00μ g / L. Step (c): Adjusting the linalool content of the beer-taste beverage to 2.0 μg / L or more. The process of adjusting.

15. 15. The method for producing a beer-taste beverage according to claim 14, further comprising the step (d) of: Step (d): reducing the purine content of the beer-taste beverage to 5.00 mg / 100 ml A process of adjusting the thickness to L or less.

16. A method for producing the beer-taste beverage according to claim 14 or 15, further comprising the step (2) of: Construction method. Step (2): Adding yeast to the beverage preliminaries obtained in step (1) to carry out alcoholic fermentation. .

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