Method for producing carbonate beverages and method for stabilizing form of carbonate beverages

Abstract

To provide a method for producing carbonated beverages with excellent foam quality and a method for improving the foam quality of carbonated beverages.SOLUTION: The method for producing carbonated beverages comprises a step of adding transglutaminase.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing a carbonated drink and a method for improving the foam quality of a carbonated drink. [Background technology]

[0002] It has been known that bubbles in carbonated beverages such as happoshu, non-alcoholic beverages, and beer have a significant effect on the appearance and flavor of the beverage. For example, bubbles in carbonated beverages prevent the escape of carbon dioxide gas, and also provide a pleasant popping sound, a fragrant effervescence, and a visually appealing taste. In addition, when carbonated beverages are poured into glasses or mugs, the bubbles have an antioxidative effect on the beverage.

[0003] In general, it is known that in carbonated beverages using plant ingredients such as barley, the foam retention of the beverage can be improved by increasing the amount of plant ingredients used. In addition, a method of adding animal-derived proteins has also been proposed as a method of improving foam retention. For example, Patent Document 1 discloses a technology in which collagen peptides are added and dissolved in the wort during the process of boiling the wort in the beer production process, thereby improving the quality of the foam in the happoshu, maintaining its firmness, and preventing the foam from disappearing for a long period of time, thereby preserving the flavor of the happoshu. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2008-271942 A Summary of the Invention [Problem to be solved by the invention]

[0005] In this situation, there is a demand for a method for producing a carbonated beverage having excellent foam quality and a method for improving the foam quality of a carbonated beverage. [Means for solving the problem]

[0006] The present invention encompasses, for example, the following aspects. [1] A method for producing a carbonated beverage, comprising the step of adding transglutaminase. [2] The method for producing a carbonated beverage described in [1], wherein the raw materials for the carbonated beverage include grain raw materials. [3] The method for producing a carbonated beverage described in [2], wherein the grain raw material contains malt. [4] The method for producing a carbonated beverage described in [3], wherein the malt ratio of the raw materials is 5% by weight or more. [5] The method for producing a carbonated beverage according to any one of [1] to [4], further comprising a step of adjusting the carbon dioxide concentration of the carbonated beverage to 0.30 w / w % or more. [6] The method according to any one of [1] to [5], wherein the carbonated beverage has a carbon dioxide concentration of 0.30 w / w% or more. [7] The production method according to any one of [1] to [6], further comprising a step of adjusting a total nitrogen content. [8] The production method according to any one of [1] to [7], further comprising one or more steps selected from the group consisting of a step of adding a polysaccharidase and a step of adjusting the carbohydrate content. [9] The production method according to any one of [1] to [8], further comprising one or more steps selected from the group consisting of a step of adding hops and a step of adjusting the total amount of polyphenols.

[10] The method according to any one of [1] to [9], wherein the amount of transglutaminase added per 1 mg of total nitrogen is 0.02 U (unit) / mg or more.

[11] The method according to any one of [1] to

[10] , wherein the carbonated beverage is a beer-taste beverage.

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

[11] , wherein the carbonated beverage is a fermented beer-flavor beverage.

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

[12] , wherein the carbonated beverage is a fermented beverage.

[14] The method according to any one of [1] to

[13] , further comprising a fermentation step.

[15] The method for producing a yeast strain according to

[14] , wherein transglutaminase is added during the fermentation process.

[16] The method for producing a yeast strain according to

[14] or

[15] , wherein transglutaminase is added before the fermentation step.

[17] The method according to any one of

[14] to

[16] , wherein transglutaminase is added after the fermentation step.

[18] A method for stabilizing foam in a carbonated beverage, comprising the step of adding transglutaminase. Effect of the Invention

[0007] A preferred embodiment of the production method of the present invention can produce a carbonated beverage with excellent foam quality. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The upper and lower limit values ​​of the numerical ranges described in this specification can be arbitrarily combined. For example, when the numerical range is described as "preferably 30 to 100, more preferably 40 to 80", the ranges "30 to 80" and "40 to 100" are also included in the numerical ranges described in this specification. In addition, when the numerical range is described as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less", the ranges "30 to 80" and "40 to 100" are also included in the numerical ranges described in this specification. In addition, as a numerical range described in this specification, for example, "60 to 100" means a range of "60 or more (60 or more) and 100 or less (100 or less)."

[0009] 1. How carbonated drinks are made A method for producing a carbonated beverage according to one embodiment of the present invention includes a step of adding transglutaminase.

[0010] Transglutaminase is an enzyme that catalyzes an acyl transfer reaction in which a glutamine residue in a protein or peptide serves as a donor and a lysine residue serves as an acceptor. For example, Transglutaminase of various origins, such as those derived from mammals, fish, and microorganisms, is known. The origin of the transglutaminase used in the present invention is not particularly limited as long as it has the above-mentioned activity, and transglutaminase of any origin can be used, and recombinant enzymes may also be used. The transglutaminase used in the present invention may be a commercially available product, and specific examples include transglutaminase sold by Ajinomoto Co., Inc. under the trade names "Activa (registered trademark) TG" (Ajinomoto Co., Inc.), "KS-CT", "KS-STG-MS" (Ajinomoto Co., Inc.), etc., but is not limited thereto.

[0011] In this specification, the activity unit of transglutaminase is measured and defined as follows: Transglutaminase is allowed to act in a reaction system containing benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as substrates in a Tris buffer solution at 37° C. and pH 6.0, and the generated hydroxamic acid is allowed to form an iron complex in the presence of trichloroacetic acid. The absorbance at 525 nm is then measured, and the amount of hydroxamic acid is determined using a calibration curve. The amount of enzyme that generates 1 μmole of hydroxamic acid per minute is defined as 1 unit (1U) (see JP-A-64-27471).

[0012] In this specification, a carbonated beverage is a beverage containing carbon dioxide gas (carbon dioxide). Carbon dioxide gas can be provided in the beverage using a method commonly known to those skilled in the art, for example, but not limited to, carbon dioxide gas may be dissolved in the beverage under pressure, or carbon dioxide gas and the beverage may be mixed in a pipe using a mixer such as a carbonator. Alternatively, carbon dioxide gas may be absorbed into the beverage by spraying the beverage into a tank filled with carbon dioxide gas, or the beverage may be mixed with carbonated water. The carbonated beverage of the present invention may also be a fermented carbonated beverage that contains carbon dioxide gas through an alcohol fermentation process.

[0013] Examples of the carbonated beverage of the present invention include non-alcoholic carbonated beverages, alcohol-containing carbonated beverages, etc. Examples of the carbonated beverage of the present invention include, but are not limited to, carbonated water, carbonated beverages flavored with lemon, lemon-lime, lime, orange, grapefruit, grape, etc. (e.g., cider and ramune), cola beverages, ginger ale, carbonated beverages containing fruit juice, carbonated beverages containing milk, beer-flavored beverages, etc.

[0014] The timing of adding transglutaminase may be any time during the production process of the carbonated beverage, and it may be added all at once or in multiple portions, or it may be added by using a raw material containing transglutaminase.

[0015] The amount of transglutaminase added per mL of carbonated beverage (unit: U (unit) / mL) is 0.001U / mL or more, 0.005U / mL or more, 0.01U / mL or more, 0.03U / mL or more, 0.05U / mL or more, 0.07U / mL or more, 0.10U / mL or more, 0.13U / mL or more, 0.15U / mL or more, 0.27U / mL or more, 0.20U / mL or more, 0.23U / mL or more, 0.25U / mL or more, 0.17U / mL or more, 0.30U / mL or more, 0.33U / mL or more, 0.35U / mL or more, 0.37U / mL or more, 0.40U / mL or more, 0.43U / mL or more, 0.45U / mL or more, 0.47U / mL or more, 0.50U / mL or more, 0.001 ... .53U / mL or more, 0.55U / mL or more, 0.57U / mL or more, 0.60U / mL or more, 0.63U / mL or more, 0.65U / mL or more, 0.67U / mL or more , 0.70U / mL or more, 0.73U / mL or more, 0.75U / mL or more, 0.77U / mL or more, 0.80U / mL or more, 0.83U / mL or more, 0.85U / mL or more, 0.87U / mL or more, 0.90U / mL or more, 0.93U / mL or more, 0.95U / mL or more, 0.97U / mL or more, 1.00U / mL or more, 1.03U / mL or more, 1.05U / mL or more, 1.07U / mL or more, 1.10U / mL or more, 1.13U / mL or more, 1.15U / mL or more, 1.17U / mL or more, 1.20 U / mL or more, 1.23U / mL or more, 1.25U / mL or more, 1.27U / mL or more, 1.30U / mL or more, 1.33U / mL or more, 1.35U / mL or more, 1.37U / mL or more , 1.40U / mL or more, 1.43U / mL or more, 1.45U / mL or more, 1.47U / mL or more, 1.50U / mL or more, 1.70U / mL or more, 2.00U / mL or more, 2.30U / mL or more, 2.50U / mL or more, 2.70U / mL or more, 3.00U / mL or more, 3.30U / mL or more, 3.50U / mL or more, 3.70U / mL or more, 4.00U / mL or more, 4. 30U / mL or more, 4.50U / mL or more, 4.70U / mL or more, 5.00U / mL or more, 5.30U / mL or more, 5.50U / mL or more, 5.70U / mL or more, 6.00U / mL or more Above, 6.30U / mL or more, 6.50U / mL or more, 6.70U / mL or more, 7.00U / mL or more, 7.30U / mL or more, 7.50U / mL or more, 7.70U / mL or more, 8.00 U / mL or more, 8.30U / mL or more, 8.50U / mL or more, 8.70U / mL or more, 9.00U / mL or more, 9.30U / mL or more, 9.50U / mL or more, 9.70U / mL or more, It can be 10.00 U / mL or more, 10.30 U / mL or more, 10.50 U / mL or more, 10.70 U / mL or more, 11.00 U / mL or more, 12.00 U / mL or more, 13.00 U / mL or more, 15.00 U / mL or more, 17.00 U / mL or more, 20.00 U / mL or more, 25.00 U / mL or more, 30.00 U / mL or more, or 40.00 U / mL or more.

[0016] In addition, the amount of transglutaminase added per 1 mL of carbonated beverage (unit: U (unit) / mL) is 50.00U / mL or less, 45.00U / mL or less, 40.00U / mL or less, 35.00U / mL or less, 30.00U / mL or less, 25.00U / mL or less, 20.00U / mL or less, 17.00U / mL or less, 15.00U / mL or less, 13.00U / mL or less, 11.00U / mL or less, 10.00U / mL or less, 9.70U / mL or less, 9.50U / mL or less, 9.30U / mL or less, 9.00U / mL or less, 8 ... .70U / mL or less, 8.50U / mL or less, 8.30U / mL or less, 8.00U / mL or less, 7.70U / mL or less, 7.50U / mL or less, 7.30U / mL or less, 7.00U / mL or less, 6.70U / mL or less, 6.50U / mL or less, 6.30U / mL or less , 6.00U / mL or less, 5.70U / mL or less, 5.50U / mL or less, 5.30U / mL or less, 5.00U / mL or less, 4.90U / mL or less, 4.80U / mL or less, 4.70U / mL or less, 4.60U / mL or less, 4.50U / mL or less, 4.40U / mL Below, 4.30U / mL or less, 4.20U / mL or less, 4.10U / mL or less, 4.00U / mL or less, 3.90U / mL or less, 3.80U / mL or less, 3.70U / mL or less, 3.60U / mL or less, 3.50U / mL or less, 3.40U / mL or less, 3.30U / mL or less, 3.20U / mL or less, 3.10U / mL or less, 3.00U / mL or less, 2.90U / mL or less, 2.80U / mL or less, 2.70U / mL or less, 2.60U / mL or less, 2.50U / mL or less, 2.40U / mL or less, 2.30U / mL or less, 2.20 U / mL or less, 2.10U / mL or less, 2.00U / mL or less, 1.90U / mL or less, 1.80U / mL or less, 1.70U / mL or less, 1.60U / mL or less, 1.50U / mL or less, 1.40U / mL or less, 1.30U / mL or less, 1.20U / mL or less, 1.10U / mL or less, 1.00U / mL or less, 0.70U / mL or less, 0.50U / mL or less, 0.30U / mL or less, 0.10U / mL or less, 0.07U / mL or less, 0.05U / mL or less, 0.03U / mL or less, or 0.01U / mL or less.

[0017] In addition, the amount of transglutaminase added per 1 mL of carbonated beverage (unit: U (unit) / mL) can be 0.01 to 10.00 U / mL, 0.05 to 7.00 U / mL, 0.10 to 6.00 U / mL, 0.30 to 5.00 U / mL, 0.50 to 4.00 U / mL, 0.80 to 3.00 U / mL, or 1.00 to 2.50 U / mL.

[0018] The amount of transglutaminase added per 1 mg of total nitrogen (unit: U (unit) / mg) is 0.002U / mg or more, 0.01U / mg or more, 0.02U / mg or more, 0. 0.5U / mg or more, 0.1U / mg or more, 0.15U / mg or more, 0.20U / mg or more, 0.25U / mg or more, 0.50U / mg or more, 0.75U / mg or more, 1.00U / mg or more, 1.25U / mg or more, 1.50U / mg or more, 1.75U / mg or more, 2.00U / mg or more, 2.25U / mg or more, 2.50U / mg or more, 2.75U / mg or more, 3.00U / mg or more, 3.25U / mg or more, 3.50U / mg or more, 3.75U / mg or more, 4.00U / mg or more, 4.25U / mg or more, 4.50U / mg or more, 4.75U / mg or more, 5.00U / mg or more, 5.25U / mg or more, 5.50U / mg or more, 5.75U / mg or more, 6.00U / mg or more, 6.25U / mg or more, 6.50U / mg or more, 6.75U / mg or more, 7.00U / mg or more, 7.25U / mg or more, 7.50U / mg or more, 7.75U / mg or more, 8.00U / mg or more, 8.25U / mg or more, 8.50U / mg or more, 8.75U / mg or more, 9.00U / mg or more, 9.25U / mg or more, 9.50U / mg or more, 9.75U / mg or more, 10.00U / mg or more, 10.25U / mg or more, 10.50U / mg or more / mg or more, 10.75U / mg or more, 11.00U / mg or more, 11.25U / mg or more, 11.50U / mg or more, 11.75U / mg or more, 12.00U / mg or more, 12.25U / mg or more, 12.50U / mg or more, 12.75U / mg or more, 13.00U / mg or more, 13.25U / mg or more, 13.50U / mg or more, 13.75U / mg or more, 14.00U / mg or more, 14.25U / mg or more, 14.50U / mg or more, 14.75U / mg or more, 15.00U / mg or more, 15.25U / mg or more, 15.50U / mg or more, 15.7 5U / mg or more, 16.00U / mg or more, 16.25U / mg or more, 16.50U / mg or more, 16.75U / mg or more, 17.00U / mg or more, 17.25U / mg or more, 17.50U / mg or more, 17.75U / mg or more, 18.00U / mg or more, 18.25U / mg or more, 18.50U / mg or more, 18.75U / mg or more, 19.00U / mg or more, 19.25U / mg or more, 19.50U / mg or more, 19.75U / mg or more, 20.00U / mg or more, 20.25U / mg or more, 20.50U / mg or more, 20.75U / mg or more, 21.23 26 0.00 U / mg or more, 26.25 U / mg or more, 26.50 U / mg or more, 26.75 U / mg or more, 27.00 U / mg or more, 27.25 U / mg or more, 27.50 U / mg or more, 30.00 U / mg or more, 32.50 U / mg or more, 35.00 U / mg or more, 37.50 U / mg or more, 40.00 U / mg or more, 42.50 U / mg or more, 45.00 U / mg or more, 47.50 U / mg or more, 50.00 U / mg or more, 62.50 U / mg or more, 75.00 U / mg or more, or 100.00 U / mg or more.

[0019] In addition, the amount of transglutaminase added per 1 mg of total nitrogen (unit: U (unit) / mg) is 125.00U / mg or less, 112.50U / mg or less, 100.00U / mg or less, 87.50U / mg or less, 75.00U / mg or less, 62.50U / mg or less, 50.00U / mg or less, 45.00U / mg or less, 40.00U / mg or less, 35.00U / mg or less, 30.00U / mg or less, 25.00U / mg or less, 24.00U / mg or less, 23.00U / mg or less, 22.00U / mg or less, 21.00U / mg or less. Below, 20.00U / mg or less, 19.00U / mg or less, 18.00U / mg or less, 17.00U / mg or less, 16.00U / mg or less, 15.00U / mg or less, 14.00U / mg or less, 13.00U / mg or less, 12.50U / mg or less, 12.25U / mg or less Lower, 12.00U / mg or less, 11.75U / mg or less, 11.50U / mg or less, 11.25U / mg or less, 11.00U / mg or less, 10.75U / mg or less, 10.50U / mg or less, 10.25U / mg or less, 10.00U / mg or less, 9.75U / mg or less , 9.50U / mg or less, 9.25U / mg or less, 9.00U / mg or less, 8.75U / mg or less, 8.50U / mg or less, 8.25U / mg or less, 8.00U / mg or less, 7.75U / mg or less, 7.50U / mg or less, 7.25U / m g or less, 7.00U / mg or less, 6.75U / mg or less, 6.50U / mg or less, 6.25U / mg or less, 6.00U / mg or less, 5.75U / mg or less, 5.50U / mg or less, 5.25U / mg or less, 5.00U / mg or less, 4.75U / mg or less, 4.50U / mg or less, 4.25U / mg or less, 4.00U / mg or less, 3.75U / mg or less, 3.50U / mg or less, 3.25U / mg or less, 3.00U / mg or less, 2.75U / mg or less, 2.50U / mg or less, 2.25U / mg or less, 2.00U / mg or less, 1.75U / mg or less, 1.50U / mg or less, 1.25U / mg or less, 1.00U / mg or less, 0.75U / mg or less, 0.50U / mg or less, or 0.25U / mg or less.

[0020] The amount of transglutaminase added per 1 mg of total nitrogen (unit: U (unit)) can be 0.02 to 25.00 U / mg, 0.1 to 20.00 U / mg, 0.25 to 15.00 U / mg, 0.50 to 12.50 U / mg, 1.00 to 10.00 U / mg, 2.00 to 7.50 U / mg, or 2.50 to 6.25 U / mg.

[0021] Transglutaminase has the property of cross-linking proteins. When transglutaminase is added during the manufacturing process of carbonated drinks, the proportion of proteins with a molecular weight above a certain value increases in the carbonated drinks. This results in effects such as an increase in the amount of foam in the carbonated drinks, a longer foam retention time, finer bubbles, and an improved foamy feel when drinking.

[0022] The method for producing a beer-taste beverage according to one embodiment of the present invention preferably includes a step of adjusting the protein content, which improves foam quality. The protein content in carbonated beverages can be adjusted to 0.01g / 100mL or more, 0.02g / 100mL or more, 0.04g / 100mL or more, 0.06g / 100mL or more, 0.08g / 100mL or more, 0.10g / 100mL or more, 0.12g / 100mL or more, 0.14g / 100mL or more, 0.16g / 100mL or more, 0.18g / 100mL or more, 0.20g / 100mL or more, 0.22g / 100mL or more, 0.24g / 100mL or more, 0.26g / 100mL or more, 0.28g / 100mL or more, etc., and can also be adjusted to 1.25g / 100mL or less, 1.00g / 100mL or less, 0.75g / 100mL or less, 0.50g / 100mL or less, 0.50g / 100mL or less, 0.60g / 100mL or less, 0.75g / 100mL or less, 0.80g / 100mL or less, 0.90g / 100mL or less, 0.95 ... L or less, 0.48g / 100mL or less, 0.46g / 100mL or less, 0.44g / 100mL or less, 0.42g / 100mL or less, 0.40g / 100mL or less, 0.38g / 100mL or less, 0.36g / 100mL or less, 0.34g / 100mL or less, 0.32g / 100mL or less, 0.30g / 100mL or less, 0.28 The viscosity can be adjusted to 0.5g / 100mL or less, 0.26g / 100mL or less, 0.24g / 100mL or less, 0.22g / 100mL or less, 0.20g / 100mL or less, 0.18g / 100mL or less, 0.16g / 100mL or less, 0.14g / 100mL or less, 0.12g / 100mL or less, 0.10g / 100mL or less, etc. The protein content can be adjusted by adding proteins or protein-containing additives, or by adjusting raw materials, production conditions, fermentation conditions, etc.

[0023] The method for producing a beer-taste beverage according to one embodiment of the present invention may further include a step of adding a polysaccharide-degrading enzyme. Examples of such enzymes include amylase, glucanase, xylanase, pectinase, cellulase, glucosidase, glucoamylase, transglucosidase, etc. Adding a polysaccharide-degrading enzyme can provide a carbonated beverage with reduced sugar content.

[0024] The method for producing a beer-taste beverage according to one embodiment of the present invention preferably includes a step of adding hops. By including a step of adding hops, the aroma of the hops is trapped in a foam with high foam quality, making it possible to provide a carbonated beverage in which the hop flavor is easily felt. The addition of hops can adjust the bitterness value of the carbonated beverage and improve foam quality through interaction with proteins.

[0025] In recent years, the demand for low-sugar carbonated beverages has been increasing due to the growing interest in health. In order to produce a beverage that meets such health demands, the carbonated beverage of one embodiment of the present invention preferably includes a step of adjusting the sugar content.For example, the carbohydrate content of a carbonated drink according to one embodiment of the present invention may be 10.00g / 100mL or less, 9.50g / 100mL or less, 9.00g / 100mL or less, 8.50g / 100mL or less, 8.00g / 100mL or less, 7.50g / 100mL or less, 7.00g / 100mL or less, 6.50g / 100mL or less, 6.00g / 100mL or less, 5.50g / 100mL or less, 5.00g / 100mL or less, 4.50g / 100mL or less, 4.00g / 100mL or less, 3.90g / 100mL or less, 3.80g / 100mL or less, 3.80g / 100mL or less, 3. 70g / 100mL or less, 3.60g / 100mL or less, 3.50g / 100mL or less, 3.40g / 100mL or less, 3.30g / 100mL or less, 3.20g / 100mL or less, 3.10g / 100mL or less, 3.00g / 100mL or less, 2.90g / 100mL or less, 2 .80g / 100mL or less, 2.70g / 100mL or less, 2.60g / 100mL or less, 2.50g / 100mL or less, 2.40g / 100mL or less, 2.30g / 100mL or less, 2.20g / 100mL or less, 2.10g / 100mL or less, 2.00g / 100mL or less, 1.95g / 100mL or less, 1.90g / 100mL or less, 1.85g / 100mL or less, 1.80g / 100mL or less, 1.75g / 100mL or less, 1.70g / 100mL or less, 1.65g / 100mL or less, 1.60g / 100mL or less, 1.55g / 100mL or less , 1.50g / 100mL or less, 1.45g / 100mL or less, 1.40g / 100mL or less, 1.35g / 100mL or less, 1.30g / 100mL or less, 1.25g / 100mL or less, 1.20g / 100mL or less, 1.15g / 100mL or less, 1.10g / 100mL or less or less, 1.05g / 100mL or less, 1.00g / 100mL or less, 0.95g / 100mL or less, 0.90g / 100mL or less, 0.85g / 100mL or less, 0.80g / 100mL or less, 0.75g / 100mL or less, 0.70g / 100mL or less, 0.65g / 100mL or less, 0.60g / 100mL or less, 0.55g / 100mL or less, 0.50g / 100mL or less, 0.45g / 100mL or less, 0.40g / 100mL or less, 0.35g / 100mL or less, 0.30g / 100mL or less, or 0.25g / 100mL or less. The carbohydrate content of the carbonated drink of one embodiment of the present invention is 0.01 g / 100 mL or more, 0.05 g / 100 mL or more, 0.10 g / 100 mL or more, 0.15 g / 100 mL or more, 0.20 g / 100 mL or more, 0.25 g / 100 mL or more, 0.30 g / 100 mL or more, 0.35 g / 100 mL or more, 0.40 g / 100 mL or more, 0.45 g / 100 mL or more, 0.50 g / 100 mL or more, 0.60 g / 100 mL or more, 0.70 g / 100 mL or more, 0.80 g / 100 mL or more, 0.90 ... It may be adjusted to 1.00g / 100mL or more, 1.00g / 100mL or more, more than 1.00g / 100mL, 1.10g / 100mL or more, 1.20g / 100mL or more, 1.30g / 100mL or more, 1.40g / 100mL or more, 1.50g / 100mL or more, 1.60g / 100mL or more, 1.70g / 100mL or more, 1.80g / 100mL or more, 1.90g / 100mL or more, 2.00g / 100mL or more, more than 2.00g / 100mL, 2.10g / 100mL or more, or 2.20g / 100mL or more.

[0026] In this specification, "carbohydrates" refers to carbohydrates based on the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially revised by Consumer Affairs Agency Notification No. 8 of September 27, 2013), and specifically refers to the carbohydrates based on the protein, lipids, dietary fiber, ash, alcohol and This means that water has been removed. Therefore, the carbohydrate content of a food can be calculated by subtracting the amounts of protein, lipid, dietary fiber, ash and water from the weight of the food. The amounts of protein, lipid, dietary fiber, ash, and moisture can be measured by the methods listed in the Nutrition Labeling Standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method, the amount of lipid can be measured by the ether extraction method, the amount of dietary fiber can be measured by the Prosky method, the amount of ash can be measured by the direct ashing method, and the amount of moisture can be measured by the reduced pressure heat drying method.

[0027] The method for producing a beer-taste beverage according to one embodiment of the present invention preferably includes a step of adjusting the total polyphenol content of the carbonated beverage. For example, the total polyphenol content of the carbonated beverage is preferably adjusted to 10.0 mg / L or more, 15.0 mg / L or more, 20.0 mg / L or more, 25.0 mg / L or more, 30.0 mg / L or more, 35.0 mg / L or more, 40.0 mg / L or more, 45.0 mg / L or more, or 50.0 mg / L or more, and further preferably 55.0 mg / L or more, 60.0 mg / L or more, 65.0 mg / L or more, 70.0 mg / L or more, 75.0 mg / L or more, 80.0 mg / L or more, 85.0 mg / L or more, 90.0 mg / L or more, 95.0 mg / L or more, 100.0 mg / L or more, or may be adjusted to 105.0 mg / L or more, and is preferably adjusted to 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 180 mg / L or less, 160 mg / L or less, 140 mg / L or less, 120 mg / L or less, or 110 mg / L or less, and may further be adjusted to 100.0 mg / L or less, 95.0 mg / L or less, 90.0 mg / L or less, 85.0 mg / L or less, 80.0 mg / L or less, 75.0 mg / L or less, or 70.0 mg / L or less.

[0028] In this specification, the term "total amount of polyphenols" refers to the total amount of polyphenols contained in the entire amount (100% by mass) of the beer-taste beverage. The polyphenol refers to a compound in which two or more hydrogen atoms of an aromatic hydrocarbon are replaced with a hydroxyl group, and specific examples thereof include flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins, and the like.

[0029] The method for producing a carbonated beverage of the present invention will be described using a method for producing a beer-taste beverage as an example. A method for producing a beer-taste beverage according to one embodiment of the present invention includes a step of adding transglutaminase. A method for producing a beer-taste beverage according to one embodiment of the present invention will be described in detail below, divided into a method for producing a fermented beer-taste beverage and a method for producing a non-fermented beer-taste beverage.

[0030] 1.1 Method for producing fermented beer-flavored beverage An example of a method for producing a fermented beer-taste beverage, which is a carbonated beverage, according to one embodiment of the present invention includes the following steps (1) to (3). Step (1): A step of obtaining a pre-fermentation liquid by subjecting a raw material to at least one of saccharification, boiling, and solid content removal. Step (2): A step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. Step (3): A step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation.

[0031] In the method for producing a fermented beer-taste beverage, the step of adding transglutaminase can be carried out at any one or more of the following (i) to (v) timings. (i): Before step (1) (ii): Simultaneously with at least one of steps (1), (2), and (3). (iii): Between step (1) and step (2) (iv): Between step (2) and step (3) (v): After step (3)

[0032] In addition, in the step of adding transglutaminase, an additive having transglutaminase may be added.

[0033] In the method for producing a fermented beer-taste beverage, when a beverage with a bitterness value of 5 BUs or more is produced using raw materials, it is preferable to include a step of adding hops. On the other hand, when a beverage with a bitterness value of less than 5 BUs is produced using raw materials, it is preferable not to include a step of adding hops.

[0034] <Process (1)> Step (1) is a step in which various raw materials are subjected to at least one of saccharification, boiling, and solid content removal treatments to obtain a pre-fermentation liquid. For example, when malt is used as one of the various raw materials, water and the various raw materials including malt are charged into a brewing kettle or brewing tank, and, if necessary, an enzyme agent that promotes the conversion of components derived from the raw materials may be added before fermentation. Examples of the enzyme agent include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, glucosidase, etc. In addition, the enzyme agent may be the enzyme agent that corresponds to "(3) the following enzyme agents added during the brewing process for the purpose of streamlining sake brewing, etc." in Article 3 "7. Articles not to be treated as ingredients of alcoholic beverages" of the Liquor Tax Act and the Notification of Liquor Administration Laws (revised on June 27, 2018). By adding these enzyme agents, the component composition of the resulting fermented beer-taste beverage can be efficiently adjusted. As various raw materials other than malt, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be added. These may be added before saccharification treatment, during saccharification treatment, or after completion of saccharification treatment. Furthermore, these may be added after the alcoholic fermentation in the next step.

[0035] 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 the saccharification treatment are preferably adjusted appropriately taking into consideration the type of malt used, the malt ratio, water and raw materials other than malt, the type and amount of enzymes used, the concentration of the original wort extract in the final beverage, etc. For example, in one embodiment of the present invention, the saccharification treatment temperature is preferably 35 to 80°C, and the saccharification treatment time is preferably 10 to 360 minutes. After the saccharification treatment, filtration is performed to obtain a saccharified liquid.

[0036] It is preferable to subject this saccharified solution to a boiling treatment. When hops, bittering agents, etc. are used as raw materials during the boiling treatment, it is preferable to add these agents. Hops, bittering agents, etc. may be added during the period from the start of boiling the saccharified solution to before the end of boiling. Instead of the above-mentioned saccharified liquid, a pre-fermentation liquid may be prepared by adding hops, bittering agents, etc. to a malt extract and warm water, followed by boiling.

[0037] In addition, when malt is not used as one of the various raw materials, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a pre-fermentation liquid. When hops are used, they may be added before the boiling treatment or between the start and end of boiling of the liquid sugar solution.

[0038] <Process (2)> Step (2) is a step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. After completion of the boiling treatment, the mixture is transferred to a whirlpool and cooled to 0 to 20° C. After cooling, a treatment for removing solid matters such as coagulated proteins may be carried out to adjust the concentration of the original wort extract. Through such treatment, a cooled pre-fermentation liquid is obtained.

[0039] <Process (3)> Step (3) is a step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation. The yeast used in this step can be appropriately selected taking into consideration the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc., and may be either top-fermenting yeast or bottom-fermenting yeast. In addition, wine yeast, sake yeast, wild yeast capable of producing alcohol, etc. may also be used.

[0040] The yeast may be added to the raw material as a yeast suspension, or the yeast may be concentrated by centrifugation or sedimentation to form a slurry, which is then added to the pre-fermentation liquid. Alternatively, the yeast may be added after centrifuging and removing the supernatant completely. The amount of yeast added to the raw material can be appropriately determined, but for example, 5×10 6 cells / mL ~ 1×10 8 The concentration is approximately 1.5 mg / mL.

[0041] The conditions for alcoholic fermentation, such as fermentation temperature and fermentation period, can be appropriately set, and for example, fermentation may be performed at 8 to 25° C. for 5 to 10 days. The temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process. After completion of this step, the yeast may be removed using a filter or the like, and additives such as water, flavorings, acidulants, and colorants may be added as necessary.

[0042] These steps may be followed by steps such as a storage step and a filtration step that are well known to those skilled in the art in the production of beer-taste beverages. The fermented beer-taste beverage obtained in this manner is filled into specified containers and distributed to the market as a finished product. The method for packaging the fermented beer-taste beverage is not particularly limited, and any method known to those skilled in the art can be used. In the packaging process, the fermented beer-taste beverage is filled into a container and sealed. In the packaging process, containers of any shape and material can be used, and examples of containers are as described above.

[0043] 1.2 Manufacturing method for non-fermented beer-taste beverage One embodiment of the method for producing a non-fermented beer-taste beverage, which is a carbonated beverage, of the present invention includes a method having the following steps (1), (2), and (4). Step (1): A step of subjecting a raw material to at least one of saccharification, boiling, and solid content removal treatments to obtain a beverage preliminarily. Step (2): A step of cooling the pre-beverage liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. Step (4): A step of adding carbon dioxide gas to the cooled beverage preliminaries obtained in step (2).

[0044] Steps (1) and (2) are the same as the methods for preparing the "pre-fermentation liquid" and "cooled pre-fermentation liquid" in the above-mentioned "Method for producing a fermented beer-taste beverage." If a non-fermented, non-alcoholic beer-flavored beverage is to be produced, step (4) may be carried out immediately. In the case of producing a non-fermented alcohol-containing beer-flavored beverage, the pre-beverage liquid obtained in step (1) is And / or, the cooled pre-beverage liquid obtained in step (2) may be further mixed with distilled alcohol such as spirits, whiskey, shochu, etc. to prepare an alcohol-containing beverage.

[0045] In addition, the carbon dioxide gas may be added in step (4) by mixing the chilled beverage preliminaries obtained in step (2) with carbonated water, or the carbon dioxide gas may be added directly to the chilled beverage concentrate. When carbon dioxide gas is added, additives such as preservatives, sweeteners, flavorings, acidulants, and colorings may be added, if necessary.

[0046] In the method for producing a non-fermented beer-taste beverage, the step of adding transglutaminase can be carried out at one or more of the following timings (i) to (v): (i) before step (1); (ii): Simultaneously with at least one of steps (1), (2), and (4). (iii): Between step (1) and step (2) (iv): Between step (2) and step (4) (v): After step (4) When preparing a non-fermented alcohol-containing beer-flavored beverage, a step of adding transglutaminase may be carried out at the same time as blending distilled alcohol such as spirits, whiskey, or shochu.

[0047] In the method for producing a non-fermented beer-taste beverage, when a beverage with a bitterness value of 5 BUs or more is produced using raw materials, it is preferable to include a step of adding hops. When a beverage with a bitterness value of less than 5 BUs is produced using raw materials, it is preferable not to include a step of adding hops. The step of adding hops is preferably carried out simultaneously with step (1).

[0048] The non-fermented beer-taste beverage obtained in this manner is filled into specified containers and distributed to the market as a finished product. The method for packaging the non-fermented, beer-taste beverage is not particularly limited, and any method known to those skilled in the art can be used. In the packaging step, the non-fermented, beer-taste beverage is filled into a container and sealed. In the packaging step, containers of any shape and material can be used, and examples of containers are as described above.

[0049] 2. How to improve foam quality The present invention also relates to a method for improving the foam quality of a carbonated drink. One aspect of the present invention relates to a method for improving the foam quality of a carbonated drink, the method comprising the step of adding transglutaminase.

[0050] In this specification, the "foam quality" of a beer-taste beverage refers to a comprehensive evaluation of foam volume, foam retention time, foam quality in the narrow sense (appearance such as fineness of foam), and foam texture (drinking experience). However, in the Examples, foam quality in the narrow sense may be evaluated as appearance such as fineness of foam. In addition, in this specification, "improved foam quality" means that the foam quality of a carbonated beverage is improved compared to a beverage to which transglutaminase is not added.

[0051] 3. Carbonated drinks In this specification, a carbonated drink is a drink that contains carbon dioxide gas. The carbon dioxide concentration of the carbonated beverage produced by the production method 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, even more preferably 0.42 w / w% or more, even more preferably 0.45 w / w% or more, still more preferably 0.47 w / w% or more, particularly preferably 0.50 w / w% or more, and is preferably 0.80 w / w% or less, more preferably 0.70 w / w% or less, even more preferably 0.60 w / w% or less, still more preferably 0.57 w / w% or less, particularly preferably It is less than 0.55 w / w%. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in question in a water bath at 20°C for 30 minutes or more while shaking it occasionally.

[0052] When the carbonated beverage produced by the production method of the present invention is a bottled beverage, the carbon dioxide pressure of the bottled beverage may be appropriately adjusted within the range in which the carbon dioxide concentration is as described above, but it is not particularly limited. 2 Below, 4.5kg / cm 2 or less than 4.0kg / cm 2 It may be less than 0.20 kg / cm 2 More than 0.50kg / cm 2 or more than 1.0kg / cm 2 Any of these upper and lower limits may be combined. For example, the carbon dioxide pressure of the beverage may be 0.20 kg / cm 2 More than 5.0kg / cm 2 Below 0.50kg / cm 2 More than 4.5kg / cm 2 Less than or equal to 1.0kg / cm 2 More than 4.0kg / cm 2 It may be the following: 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 an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to release the gas, closing the stopcock again, swinging the internal gas pressure gauge and reading the value when the needle reaches a certain position, or by using a commercially available gas pressure measuring device.

[0053] 3.1 Beer-flavored beverages In this specification, the term "beer-taste beverage" refers to an alcoholic or non-alcoholic carbonated beverage that has a beer-like flavor. In other words, unless otherwise specified, the beer-taste beverage in this specification includes any carbonated beverage that has a beer flavor. Therefore, "beer-flavored beverages" include not only beer, which is a malt fermented beverage obtained by fermenting malt, hops, and water as ingredients using yeast, and fermented beer-flavored beverages, but also carbonated beverages (non-fermented beer-flavored beverages) to which beer flavorings containing aroma components such as esters, higher alcohols, and lactones have been added.

[0054] 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 guaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanoic acid, glyceryl stearate ... ton, gamma-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-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethylsulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal Examples of such alcohols include 1-octen-3-ol, β-eudesmol, 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-hexenal, nonanal, and phenethyl alcohol.

[0055] Furthermore, the beer-taste beverage obtained by the production method of the present invention may be a fermented beer-taste beverage that has been subjected to a fermentation step using yeast, or it may be a non-fermented beer-taste beverage that has not been subjected to a fermentation step. The fermented beer-taste beverage may be a top-fermented beer-taste beverage (ale beer-taste beverage) brewed through a fermentation process using a top-fermenting yeast (Saccharomyces, etc.), a bottom-fermented beer-taste beverage (lager beer-taste beverage, pilsner beer-taste beverage) brewed through a fermentation process using a bottom-fermenting yeast (Saccharomyces, etc.), or a fermented beer-taste beverage obtained using top-fermenting yeast and bottom-fermenting yeast in the same fermentation process or in separate fermentation processes. Furthermore, "fermentation" as used herein may be alcoholic fermentation, which produces alcohol, or non-alcoholic fermentation, which does not produce alcohol.

[0056] In addition, the beer-taste beverage obtained by the production method of the present invention may be a malt-based beer-taste beverage that uses malt as an ingredient, or a malt-free beer-taste beverage that does not use malt. An example of a malt-based beer-taste beverage is a barley malt beer-taste beverage.

[0057] The malt ratio of the beer-taste beverage obtained by the production method of the present invention may be 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, 75% 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 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.

[0058] In this specification, "malt ratio" means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor-related Administrative Laws and Regulations, etc., which came into effect on April 1, 2018. When the malt ratio is reduced, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and sugar solutions thereof, and nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat germ, ungerminated grains, and decomposition products thereof. Here, wheat malt may be used, but from the viewpoint of allergens, it is preferable not to use wheat malt. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc. Starches obtained from these grains and extracts thereof may also be used.

[0059] From the standpoint of obtaining a beer-taste beverage having an improved depth of flavor suitable for the production method of the present invention, the total nitrogen content is preferably 1.0 mg / 100 mL or more, 1.5 mg / 100 mL or more, 2.0 mg / 100 mL or more, 2.5 mg / 100 mL or more, 3.0 mg / 100 mL or more, 3.5 mg / 100 mL or more, 4.0 mg / 100 mL or more, 4.5 mg / 100 mL or more, 5.0 mg / 100 mL or more , 6.0mg / 100mL or more, 7.0mg / 100mL or more, 8.0mg / 100mL or more, 9.0mg / 100mL or more, 10.0mg / 100mL or more, 15.0mg / 100mL or more, 18.0mg / 100mL or more, 20.0mg / 100mL or more, 22.0mg / 100mL or more, 24.0mg / 100mL or more, 26.0mg / 100mL or more, 28.0mg / 100mL or more, 30. and preferably 200.0 mg / 100mL or less, 190.0 mg / 100mL or less, 180.0 mg / 100mL or less, 170.0 mg / 100mL or less, 160.0 mg / 100mL or less, 150.0 mg / 100mL or less, 140.0 mg / 100mL or less, 130.0 mg / 100mL or less, 120.0 mg / 100mL or less, 110.0 mg / 100mL or less, 100.0 mg / The concentration may be 100mL or less, 90.0mg / 100mL or less, 80.0mg / 100mL or less, 70.0mg / 100mL or less, 65.0mg / 100mL or less, 60.0mg / 100mL or less, 55.0mg / 100mL or less, 52.0mg / 100mL or less, 50.0mg / 100mL or less, 49.0mg / 100mL or less, 48.0mg / 100mL or less, 47.0mg / 100mL or less, 46.0mg / 100mL or less, or 45.0mg / 100mL or less.

[0060] In this specification, the "total nitrogen content" refers to the total amount of all nitrogen compounds such as proteins and amino acids. Furthermore, in this specification, the total nitrogen content of a beer-taste beverage can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0061] The total nitrogen content of the beer-taste beverage obtained by the production method of the present invention can be controlled by adjusting the amount of raw materials that can be assimilated by yeast. Specifically, the total nitrogen content can be easily adjusted by adjusting the amount of malt, etc., which has a high nitrogen content. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and ungerminated grains. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, soybeans, and peas. In addition to factors related to the raw materials, the total nitrogen amount can also be adjusted by appropriately setting the type of enzyme, the amount of enzyme (including proteolytic enzyme) added, the timing of adding the enzyme, the protein hydrolysis time in the brewing tank, the pH in the brewing tank, the set temperatures and holding times in each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration in the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.), etc.

[0062] In the beer-taste beverage obtained by the production method of the present invention, from the perspective of producing a beverage with an improved depth of flavor suitable for a beer-taste beverage, the original extract concentration (original wort extract concentration) is preferably 0.1 mass% or more, 0.2 mass% or more, 0.3 mass% or more, 0.4 mass% or more, 0.5 mass% or more, 0.6 mass% or more, 0.7 mass% or more, 0.8 mass% or more, 0.9 mass% or more, 1.0 mass% or more, 1.2 mass% or more, 1.4 mass% or more Above, 1.6 mass% or more, 1.8 mass% or more, 2.0 mass% or more, 2.2 mass% or more, 2.4 mass% or more, 2.6 mass% or more, 2.8 mass% or more, 3.0 mass% or more, 3.2 mass% or more, 3.4 mass% or more, 3.6 Mass% or more, 3.8 mass% or more, 4.0 mass% or more, 4.2 mass% or more, 4.4 mass% or more, 4.6 mass% or more, 4.8 mass% or more, 5.0 mass% or more, 5.2 mass% or more, 5.5 mass% or more, 5.7 mass% or more , 6.0 mass% or more, 6.2 mass% or more, 6.5 mass% or more, 6.7 mass% or more, 7.0 mass% or more, 7.2 mass% or more, 7.5 mass% or more, 7.7 mass% or more, 8.0 mass% or more, 8.2 mass% or more, 8.5 mass% or more, 8.7 mass% or more, 9.0 mass% or more, or 9.2 mass% or more is preferable, and further, 40.0 mass% or less, 39.0 mass% or less, 38.0 mass% or less, 37.0 mass% or less, 36.0 mass% or less 35.0% by mass or less, 34.0% by mass or less, 33.0% by mass or less, 32.0% by mass or less, 31.0% by mass or less, 30.0% by mass or less, 29.0% by mass or less, 28.0% by mass or less, 27.0% by mass or less, 26 .0 mass% or less, 25.0 mass% or less, 24.0 mass% or less, 23.0 mass% or less, 22.0 mass% or less, 21.0 mass% or less, 20.0 mass% or less, 19.0 mass% or less, 18.0 mass% or less, 17.0 mass% It may be 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. In addition, the "original extract concentration" in this specification can be measured by the method described in "BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the Beer Brewing Association, revised November 1, 2004)."

[0063] The carbohydrate content of the beer-taste beverage obtained by the production method of the present invention is 10.00g / 100mL or less, 9.50g / 100mL or less, 9.00g / 100mL or less, 8.50g / 100mL or less, 8.00g / 100mL or less, 7.50g / 100mL or less, 7.00g / 100mL or less, 6.50g / 100mL or less, 6.00g / 100mL or less, 5.50g / 100mL or less, 5.00g / 100mL or less, 4.50g / 100mL or less, 4.00g / 100mL or less, 3.90g / 100mL or less, 3.80g / 100mL or less, 3.80g / 100mL or less. 0mL or less, 3.70g / 100mL or less, 3.60g / 100mL or less, 3.50g / 100mL or less, 3.40g / 100mL or less, 3.30g / 100mL or less, 3.20g / 100mL or less, 3.10g / 100mL or less, 3.00g / 100mL or less, 2.90g / 1 00mL or less, 2.80g / 100mL or less, 2.70g / 100mL or less, 2.60g / 100mL or less, 2.50g / 100mL or less, 2.40g / 100mL or less, 2.30g / 100mL or less, 2.20g / 100mL or less, 2.10g / 100mL or less, 2.00g / 100mL or less, 1.95g / 100mL or less, 1.90g / 100mL or less, 1.85g / 100mL or less, 1.80g / 100mL or less, 1.77g / 100mL or less, 1.75g / 100mL or less, 1.73g / 100mL or less, 1.70g / 100mL or less, 1.67g / 100mL or less, 1.65g / 100mL or less, 1.63g / 100mL or less, 1.60g / 100mL or less, 1.57g / 100mL or less, 1.55g / 100mL or less, 1.53g / 100mL or less, 1.50g / 100mL or less, 1.45g / 100mL or less, 1.40 0.9 5g / 100mL or less, 0.90g / 100mL or less, 0.85g / 100mL or less, 0.80g / 100mL or less, 0.75g / 100mL or less, 0.70g / 100mL or less, 0.65g / 100mL or less, 0.60g / 100mL or less, 0.55g / 100mL or less, 0.It may be 50g / 100mL or less, 0.45g / 100mL or less, 0.40g / 100mL or less, 0.35g / 100mL or less, 0.30g / 100mL or less, or 0.25g / 100mL or less. Furthermore, the carbohydrate content of the beer-taste beverage obtained by the production method of the present invention is 0.01 g / 100 mL or more, 0.05 g / 100 mL or more, 0.10 g / 100 mL or more, 0.15 g / 100 mL or more, 0.20 g / 100 mL or more, 0.25 g / 100 mL or more, 0.30 g / 100 mL or more, 0.35 g / 100 mL or more, 0.40 g / 100 mL or more, 0.45 g / 100 mL or more, 0.50 g / 100 mL or more, 0.60 g / 100 mL or more, 0.70 g / 100 mL or more, 0.80 g / 100 mL or more, and the like. The concentration may be 0 mL or more, 0.90 g / 100 mL or more, 1.00 g / 100 mL or more, 1.10 g / 100 mL or more, 1.20 g / 100 mL or more, 1.30 g / 100 mL or more, 1.40 g / 100 mL or more, 1.50 g / 100 mL or more, 1.60 g / 100 mL or more, 1.70 g / 100 mL or more, 1.80 g / 100 mL or more, 1.90 g / 100 mL or more, 2.00 g / 100 mL or more, more than 2.00 g / 100 mL, 2.10 g / 100 mL or more, or 2.20 g / 100 mL or more.

[0064] The carbohydrate content can be determined by the addition of diluent selected from dilution water, carbonated water, and spirits (distilled alcohol), the type of raw materials (malt, corn grits, sugar liquid, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added (including carbohydrate decomposition enzymes, isomerase enzymes, etc.), the timing of enzyme addition, and the saccharification time. These can be adjusted by appropriately setting the pH during saccharification, the pH during the brewing process (the wort production process from the addition of malt to before the addition of yeast), the wort filtration time, the set temperatures and holding times for each temperature range when preparing wort (including the saccharification process), the original extract concentration in the pre-fermentation liquid, the original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure settings, carbon dioxide concentration, amount of enzyme added, type of enzyme, timing of enzyme addition, etc.).

[0065] In the beer-taste beverage obtained by the production method of the present invention, from the perspective of achieving a beer-taste beverage that has an improved, suitable balance between richness of flavor and appropriate drinkability and firmness, the total polyphenol content is preferably 10.0 mg / L or more, 15.0 mg / L or more, 20.0 mg / L or more, 25.0 mg / L or more, 30.0 mg / L or more, 35.0 mg / L or more, 40.0 mg / L or more, 45.0 mg / L or more, or 50.0 mg / L or more, and further preferably 55.0 mg / L or more, 60.0 mg / L or more, 65.0 mg / L or more, 70.0 mg / L or more, 75.0 mg / L or more, 80.0 mg / L or more, 85.0 mg / L or more, or 90.0 mg / L or more. g / L or more, 90.0 mg / L or more, 95.0 mg / L or more, 100.0 mg / L or more, or 105.0 mg / L or more; and preferably 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 180 mg / L or less, 160 mg / L or less, 140 mg / L or less, 120 mg / L or less, or 110 mg / L or less, and may further be 100.0 mg / L or less, 95.0 mg / L or less, 90.0 mg / L or less, 85.0 mg / L or less, 80.0 mg / L or less, 75.0 mg / L or less, or 70.0 mg / L or less.

[0066] In this specification, the total polyphenol content can be measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0067] The total amount of polyphenols can be controlled by adjusting the amount of raw materials with high polyphenol content, such as barley malt and malt husks. Generally, malt containing husks (grain husks) has a high polyphenol content, while soybeans, yeast extract, wheat, wheat malt, etc. have a low polyphenol content. By appropriately selecting such raw materials and adjusting the amount used, it is possible to adjust the polyphenol content to a desired range.

[0068] The beer-taste beverage obtained by the production method of the present invention may be an alcohol-containing beer-taste beverage with an alcohol content of 1 (v / v)% or more, or a non-alcoholic beer-taste beverage with an alcohol content of less than 1 (v / v)%. The non-alcoholic beer-taste beverage may be a non-alcoholic fermented beer-taste beverage produced by removing the alcohol produced during the fermentation process after the fermentation process, or a non-alcoholic non-fermented beer-taste beverage prepared to have a beer-like flavor without going through a fermentation process. It may also include beverages that go through a non-alcoholic fermentation process that does not produce alcohol.

[0069] When the beer-taste beverage obtained by the production method of the present invention is an alcohol-containing beer-taste beverage, the alcohol content of the alcohol-containing beer-taste beverage is preferably 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, 6.0(v / v)% or more, 7.0(v / v)% or more, 8.0(v / v)% or more, 9.0(v / v)% or more, 10.0(v / v)% or more, 11.0(v / v)% or more, 12.0(v / v)% or more, 13.0(v / v)% or more, 14.0(v / v)% or more, 15.0(v / v)% or more, 16.0(v / v)% or more, 17.0(v / v)% or more, 18.0(v / v)% or more, 19.0(v / v)% or more, 20.0(v / v)% or more, 21.0(v / v)% or more, 22.0(v / v)% or It may be 50.0(v / v)% or less, 45.0(v / v)% or less, 40.0(v / v)% or less, 35.0(v / v)% or less, 50 ... .0(v / v)% or less, 30.0(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 4.5(v / v)% or less.

[0070] When the beer-taste beverage obtained by the production method of the present invention is a non-alcoholic beer-taste beverage, the alcohol content of the non-alcoholic beer-taste beverage is preferably 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. or less, 0.01 (v / v)% or less, 0.0050 (v / v)% or less, or 0.0025 (v / v)% or less, or it may be 0.0000 (v / v)% or more, 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.

[0071] In this specification, the alcohol content is expressed as a percentage based on volume / volume ((v / v)%). The alcohol content of a beverage can be measured by any known method, for example, by a vibration density meter.

[0072] Furthermore, the alcohol content of the beer-taste beverage obtained by the production method of the present invention can be adjusted to a desired range by appropriately setting the addition and amount of dilution water or carbonated water, the type of raw materials (barley, malt, corn grits, sugar liquid, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the brewing tank, proteolysis time in the brewing tank, the pH in the brewing tank, the pH in the brewing process (the wort production process from the addition of malt to before the addition of yeast), the amount of acid added when adjusting the pH, the timing of pH adjustment (during brewing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration in the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure settings, carbon dioxide concentration, etc.), as well as the presence or absence of addition of spirits, brewer's alcohol, etc. and the amount added if added.

[0073] The beer-taste beverage obtained by the production method of the present invention may contain grain-derived spirits (distilled alcoholic beverages) as an alcohol component in order to adjust the alcohol content within the above range. In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as wheat, rice, buckwheat, corn, potatoes, sugar cane, etc., using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the resulting saccharified grains. Grains that are the raw material for spirits are preferably plants belonging to the Poaceae family, and wheat is more preferred. Furthermore, the beer-taste beverage obtained by the production method of the present invention may be a beverage that does not contain spirits, from the viewpoint of being a low-alcohol beer-taste beverage that has a good taste and resembles beer.

[0074] In the beer-taste beverage obtained by the production method of the present invention, from the perspective of providing a beer-taste beverage with an appropriate firmness, the bitterness value should be 1.0 BUs or more, 2.0 BUs or more, 3.0 BUs or more, 4.0 BUs or more, 5.0 BUs or more, 6.0 BUs or more, 7.0 BUs or more, 8.0 BUs or more, 9.0 BUs or more, 10.0 BUs or more, 11.0 BUs or more, 12.0 BUs or more, 13.0 BUs or more, 14.0 BUs or more, 15.0 BUs or more, 16.0 BUs or more, 17.0 BUs or more, 18.0 BUs or more, 19.0 BUs or more, 20.0 BUs or more, 21.0 BUs or more, 22.0 BUs or more, 23.0 BUs or more, 24.0 BUs or more, 25. It may be 0 BUs or more, 26.0 BUs or more, 27.0 BUs or more, 28.0 BUs or more, 29.0 BUs or more, 30.0 BUs or more, 40.0 BUs or more, 50.0 BUs or more, 60.0 BUs or more, 70.0 BUs or more, 80.0 BUs or more, 90.0 BUs or more, or 100 BUs or more, and may be 150 BUs or less, 120 BUs or less, 100 BUs or less, 90.0 BUs or less, 80.0 BUs or less, 70.0 BUs or less, 60.0 BUs or less, 50.0 BUs or less, 45.0 BUs or less, 40.0 BUs or less, 39.0 BUs or less, 38.0 BUs or less, 37.0 BUs or less, 36.0 BUs or less, or 35.0 BUs or less.

[0075] The beer-taste beverage obtained by the production method of the present invention may also be a beverage that does not substantially contain hops. In this embodiment, the bitterness value may be less than 1.0 BUs, less than 0.5 BUs, less than 0.1 BUs, or less than 0.01 BUs.

[0076] In this specification, the "bitterness value" of a beverage can be measured by the measurement method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). Furthermore, the bitterness value of the beer-taste beverage obtained by the production method of the present invention is an indicator of the bitterness imparted by hop-derived components, the main component of which isohumulone, and can be controlled, for example, by appropriately adjusting the type of hops, the amount added, and the timing of addition.

[0077] The beer-taste beverage obtained by the production method of the present invention may be beer. In this specification, "beer" refers to a beverage made from malt, hops, and water, which are fermented with yeast, and specifically refers to the beverage defined in the Liquor Tax Act and the Interpretation Notice of Liquor-related Administrative Laws and Regulations, which came into effect on April 1, 2018. In other words, when the beer-taste beverage obtained by the production method of the present invention is beer, the above-mentioned alcohol content is adjusted by a fermentation process using yeast.

[0078] The color of the beer-taste beverage obtained by the production method of the present invention is not particularly limited, and may be amber or golden like regular beer, black like dark beer, or colorless and transparent, or may be imparted with a desired color by adding a coloring agent, etc. The color of the beer-taste beverage can be distinguished with the naked eye, but may also be specified by total light transmittance, chromaticity, etc.

[0079] The color of the beer-taste beverage obtained by the production method of the present invention is preferably 0.1EBC or more, more than 1.0EBC, 1.5EBC or more, 2.0EBC or more, 2.5EBC or more, 3.0EBC or more, 3.5EBC 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, 8.0EBC or more, 8.5EBC or more, 9.0EBC or more, 9.5EBC or more, 10.0EBC or more, 10.5EBC or more, 11 0.0EBC or more, 11.5EBC or more, or 12.0EBC or more; and may be 250EBC or less, 220EBC or less, 200EBC or less, 180EBC or less, 160EBC or less, 140EBC or less, 120EBC or less, 100EBC or less, 80EBC or less, 70EBC or less, 60EBC or less, 50EBC or less, 40EBC or less, 35EBC or less, 30EBC or less, 27EBC or less, 25EBC or less, 23EBC or less, 20EBC or less, 18EBC or less, 16EBC or less, or 1 It may be 5EBC or less. In this specification, the "color" of a beer-taste beverage can be measured by the measurement method described in "8.8 Color" of the Revised BCOJ Beer Analysis Methods (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 "color" of a beer-taste beverage is specified by the color unit (EBC unit) established by the European Brewery Convention. The smaller the value, the lighter and lighter the beverage, and conversely, the higher the value, the darker and darker the beverage. The color of a beer-taste beverage can be controlled by, for example, appropriately adjusting the type of malt used, the blending ratio when two or more types of malt are used in combination, the boiling conditions when preparing the pre-fermentation liquid, etc. More specifically, for example, the color of a beer-taste beverage can be increased by increasing the blending ratio of dark-colored malt as malt, increasing the temperature during the boiling treatment, extending the boiling time, and performing decoction when preparing the saccharified liquid. The color can also be adjusted to be higher by increasing the original extract concentration or the malt ratio.

[0080] The pH of the beer-taste beverage obtained by the production method of the present invention is preferably 2.0 or more, 2.2 or more, 2.4 or more, 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 more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, or 4.0 or more, and is preferably 5.4 or less, 5.2 or less, 5.0 or less, 4.9 or less, 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, 4.2 or less, or 4.1 or less.

[0081] The beer-taste beverage obtained by the production method of the present invention may be in any form so long as the beverage is packed in a container, and examples of containers include bottles, PET bottles, cans, bottle-shaped cans, and barrels. From the viewpoint of ease of transport in particular, bottles, PET bottles, cans, and bottle-shaped cans are preferred.

[0082] 3.1.1 Raw materials for beer-flavored beverages The main raw materials for the beer-taste beverage obtained by the production method of the present invention may be malt together with water, or may not contain malt. Furthermore, the beer-taste beverage obtained by the production method of the present invention may be a beverage that uses hops as an ingredient, or a beverage that does not use hops. In addition, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be used.

[0083] 3.1.1.1 Malt and non-malt cereals When malt is used as a raw material, the malt refers to seeds of wheat, such as barley, wheat, rye, oats, oats, pearl barley, and oats, which have been germinated, dried, and have had the roots removed, and may be of any origin or variety. As the malt used in one embodiment of the present invention, barley malt is preferred. Barley malt is one of the malts most commonly used as a raw material for beer-flavored beverages in Japan. There are various types of barley, such as two-rowed barley and six-rowed barley, and any of them may be used. Furthermore, in addition to normal malt, colored malt may also be used. When using colored malt, different types of colored malt may be appropriately combined, or one type of colored malt may be used.

[0084] In the beer-taste beverage obtained by the production method of the present invention, the malt used is preferably selected appropriately depending on the desired color of the beer-taste beverage, and the malt selected may be a single type, or two or more types may be selected in combination.

[0085] Additionally, grains other than malt may be used together with or instead of malt. Examples of such grains include wheat, barley, rye, oats, oats, pearl barley, oats, etc. that do not fall under the category of malt, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from these, as well as extracts of these.

[0086] In addition, when the malt ratio is reduced or malt is not used, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and sugar solutions thereof, and nitrogen sources include yeast extract, amino acid-containing materials (e.g., soybean protein, etc.), soybeans, yeast extract, peas, wheat malt, the above-mentioned ungerminated grains, and decomposition products thereof. Here, wheat malt may be used, but it is preferable not to use wheat malt from the viewpoint of allergens. The beer-taste beverage obtained by the production method of the present invention may be a beverage that does not substantially use soybean peptides with a weight-average molecular weight of less than 10,000 as an ingredient, or may be a beverage that does not use such soybean peptides. In addition, a "beverage that does not substantially use soybean peptides" refers to a beverage in which the amount of soybean peptides used is less than 5.0% by mass, less than 3.0% by mass, less than 2.0% by mass, less than 1.0% by mass, less than 0.10% by mass, less than 0.01% by mass, less than 0.001% by mass, or less than 0.0001% by mass relative to the total amount (100% by mass) of the ingredients excluding water of the beverage.

[0087] Fruits, fruit skins, bark, leaves, flowers, stems, roots, and seeds of plants other than grasses such as wheat that can be used as raw materials can be appropriately selected. Specific examples of plants other than Gramineae include citrus fruits, soft fruits, herbs, spices, etc. Citrus fruits include oranges, yuzu, lemons, limes, mandarin oranges, grapefruits, iyokan oranges, kumquats, kabosu, bitter oranges, shekwasha, and sudachi. Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat, blackcurrants, etc. Herbs and spices include coriander, pepper, fennel, Chinese pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, grains of paradise, anise, star anise, etc. These may be used as they are, or may be crushed before use, or may be used in the form of an extract extracted with an extraction solvent such as water or ethanol, or may be used after squeezing (such as fruit juice). These may be used alone, or two or more of them may be used in combination. The above can be used as appropriate according to consumer preferences, but in order to enjoy a refreshing, clean taste that is characteristic of beer, it is preferable to not use any of the above citrus fruits, soft fruits, herbs, and spices as ingredients, or to use the minimum amount of them. In particular, since black currant imparts an unsuitable milky aroma to beer, it is preferable to not use any black currant or black currant juice as ingredients, or to use the minimum amount of them.

[0088] 3.1.1.2 Hops When hops are used in one embodiment of the present invention, the form of the hops can be, for example, pelleted hops, powdered hops, hop extract, etc. In addition, the hops used may be processed hop products such as isomerized hops and reduced hops. When hops are used in one embodiment of the present invention, the amount of hops added is appropriately adjusted, but is preferably 0.0001 to 1 mass % based on the total amount (100 mass %) of the raw materials for the beverage.

[0089] In addition, beer-flavored beverages that use hops as an ingredient contain iso-α acid, which is a component derived from hops. The content of iso-α acid in a beer-flavored beverage that uses hops is 0.1 ppm by mass or less based on the total amount (100% by mass) of the beer-flavored beverage. It may be greater than 1.0 ppm by mass. On the other hand, the content of iso-α acids in a beer-taste beverage that does not use hops may be 0.1 ppm by mass or less based on the total amount (100% by mass) of the beer-taste beverage. In this specification, the content of iso-α acids refers to the value measured by the high-performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0090] 3.1.1.3 Preservatives The beer-taste beverage obtained by the production method of the present invention may also contain a preservative. Examples of the preservative used in one embodiment of the present invention include benzoic acid, benzoates such as sodium benzoate, benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate, dimethyl dicarbonate, etc. In addition, commercially available preparations such as Strong Sunprezer (manufactured by San-Ei Gen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used as the preservative. These preservatives may be used alone or in combination of two or more kinds.

[0091] When a preservative is blended in the beer-taste beverage obtained by the production method of the present invention, the blended amount of the preservative is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

[0092] 3.1.1.4 Sweeteners The beer-taste beverage obtained by the production method of the present invention may be produced by adjusting the sugar content within the above-mentioned range and further blending a sweetener into the beverage. Sweeteners used in one embodiment of the present invention include commercially available saccharified solutions prepared by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sucrose, sugars of three or more sugars, isomerized sugar, sugar alcohols, 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. There are also no particular limitations on the type of raw grain for starch, the method for refining starch, and the treatment conditions for hydrolysis with enzymes or acids. For example, sugars with a higher ratio of maltose may be used by appropriately setting the conditions for hydrolysis with enzymes or acids. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, and solutions thereof (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

[0093] 3.1.1.5 Soluble dietary fiber The beer-taste beverage obtained by the production method of the present invention may be a beverage further containing water-soluble dietary fiber, or it may be a beverage to which no water-soluble dietary fiber is contained (added). Examples of water-soluble dietary fibers include resistant dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc., and from the viewpoint of versatility such as stability and safety, resistant dextrin or polydextrose is preferred. The beer-taste beverage obtained by the production method of the present invention may be a beverage that does not contain (add) resistant dextrin as a raw material. The beer-taste beverage of this embodiment can be a beverage that does not contain (add) resistant dextrin, but contains water derived from raw materials (e.g., malt, etc.). Contains soluble dietary fiber. The content of soluble dietary fiber derived from raw materials is listed, for example, in the 2020 edition (8th revision) of the Standard Tables of Food Composition in Japan.

[0094] In the beer-taste beverage obtained by the production method of the present invention, the content of water-soluble dietary fiber is, based on the total amount (100% by mass) of the beer-taste beverage, at least 0.05% by mass, at least 0.1% by mass, at least 0.15% by mass, at least 0.2% by mass, at least 0.25% by mass, at least 0.3% by mass, at least 0.35% by mass, at least 0.4% by mass, at least 0.5% by mass, at least 0.7% by mass, at least 1.0% by mass, at least 1.5% by mass, at least 2.0% by mass, at least 2.5% by mass, or at least 3.0% by mass. or 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, less than 1.5 mass%, less than 1.0 mass%, less than 0.75 mass%, less than 0.60 mass%, less than 0.50 mass%, 0.40 mass% or less, 0.35 mass% or less, 0.30 mass% or less, 0.25 mass% or less, 0.20 mass% or less, 0.15 mass% or less, 0.10 mass% or less, or less than 0.10 mass%.

[0095] The content of water-soluble dietary fiber may be adjusted to the above range by adding a commercially available product, or the dietary fiber derived from raw materials such as malt may be adjusted in the production process to be within the above range. When a commercially available product is added, the content of water-soluble dietary fiber within the above range can suppress powderiness unsuitable for beer-taste beverages. When the content of dietary fiber is adjusted in the production process, the content of water-soluble dietary fiber within the above range can improve filterability in wort filtration and beer filtration, for example, and increase production efficiency. When adjusting the water-soluble dietary fiber content during the production process, the water-soluble dietary fiber content of the beer-taste beverage obtained by the production method of the present invention can be adjusted by adjusting the addition of dilution water or carbonated water, the type of raw materials (barley, malt, corn, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, and the timing of enzyme addition (during the saccharification process, before addition of yeast, after addition of yeast, during maturation, etc.), the set temperatures for each temperature range when preparing the saccharified solution, the pH, and the retention time, etc.

[0096] 3.1.1.6 Bittering agents and bittering agents The beer-taste beverage obtained by the production method of the present invention may be further formulated with one or more selected from the group consisting of bittering agents and bitterness imparting agents. In the beer-taste beverage obtained by the production method of the present invention, the bitterness may be imparted by hops, or the following bittering agent or bitterness imparting agent may be used together with hops. Alternatively, hops may not be used and the following bittering agent or bitterness imparting agent may be used in place of hops. The bittering agent or bitterness imparting agent is not particularly limited, and can be any agent that is used as a bitterness imparting agent in ordinary beer or happoshu, such as rose wax, lychee, anise, juniper nut, sage, Ganoderma lucidum, bay, mulberry, caffeine, absinthin, naringin, Phellodendron amplexicaule, citrus extract, bitter perilla extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, Aloe arborescens extract, rose wax extract, lychee extract, laurel extract, sage extract, caraway extract, artemisia absinthium extract, absinthin, alginic acid, and the like. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more kinds.

[0097] 3.1.1.7 Antioxidants The beer-taste beverage obtained by the production method of the present invention may be made into a beverage further containing an antioxidant. The antioxidant is not particularly limited, and any antioxidant that is used in ordinary beer or happoshu can be used, such as ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more kinds.

[0098] 3.1.1.8 Flavorings The beer-taste beverage obtained by the production method of the present invention may further contain a flavoring agent to produce a beverage. The flavoring is not particularly limited, and a general beer flavoring can be used. The beer flavoring is used to impart a beer-like flavor. The aroma components contained in beer flavorings include esters and higher alcohols, and more specifically, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinyl guaiacol (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, tetradec ... Canic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethylsulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3- Examples of such amines include hexenal, 1-octen-3-ol, β-eudesmol, 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-hexenal, nonanal, and phenethyl alcohol. These fragrances may be used alone or in combination of two or more.

[0099] The content of the aroma components of esters and higher alcohols can be adjusted by separately adding a fragrance containing these aroma components, but when alcoholic fermentation is involved in the production process, the content may be adjusted by alcoholic fermentation without adding a fragrance or together with the addition of a fragrance. In cases involving alcoholic fermentation, the content of aroma components of esters or higher alcohols may be adjusted by appropriately setting the addition of dilution water or carbonated water, the sugar composition or amino acid composition of the pre-fermentation liquid before the addition of yeast, the sugar concentration or amino acid concentration, the original extract concentration of the pre-fermentation liquid, the yeast variety, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, etc.

[0100] 3.1.1.9 Acidulants The beer-taste beverage obtained by the production method of the present invention may further contain an acidulant to produce a beverage. The acidulant is not particularly limited as long as it is a substance having a sour taste, and examples thereof include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof. Among these, at least one selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof is preferred, at least one selected from tartaric acid, phosphoric acid, citric acid, lactic acid, acetic acid, and salts thereof is more preferred, and at least one selected from tartaric acid, phosphoric acid, and lactic acid is even more preferred. These acidulants may be used alone or in combination of two or more kinds.

[0101] 3.1.1.10 Salts The beer-taste beverage obtained by the production method of the present invention may further contain salts to form a beverage. Examples of salts include sodium chloride, potassium acid phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more kinds.

[0102] 3.2 Other additives Various additives may be added to the beer-taste beverage obtained by the production method of the present invention, as necessary, provided the effects of the present invention are not impaired. Such additives include, for example, colorants, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and flavorings such as amino acids. The coloring agent is used to give the beverage a beer-like color, and caramel coloring can be used. The foam-forming agent is used to form a beer-like foam in the beverage or to maintain the foam in the beverage, and can be appropriately selected from plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, peptide-containing substances such as collagen peptide, yeast extract, emulsifiers (sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysolecithin), etc. The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast extract, bran components such as rice or wheat, vitamins, and mineral agents, which may be used alone or in combination.

[0103] 4. Packaged beverages The carbonated beverage obtained by the production method of the present invention may be a packaged beverage packed in a container. The container may be of any shape or material, and examples of the container include bottles, cans, bottled cans, barrels, and PET bottles. From the viewpoint of ease of portability, cans, bottled cans, bottles, and PET bottles are particularly preferred. EXAMPLES

[0104] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0105] [Examples 1 to 4, Comparative Example 1] <Beverage preparation> 24 kg of crushed barley malt was put into a brewing tank containing 96 L of hot water held at 50°C, and the temperature was raised to 78°C while repeatedly raising and holding the temperature in stages to perform saccharification (saccharification process), and the malt cake was removed by filtration to obtain a saccharified liquid. Next, liquid sugar was added to the saccharified liquid so that the malt ratio was 64% by mass, and hops were further added, and the liquid was boiled and separated into solid and liquid to obtain a clear wort. Then, yeast was added to the pre-fermentation liquid obtained by cooling the wort, and the fermentation temperature and fermentation time were adjusted to perform alcoholic fermentation, followed by cooling and filtering to remove the yeast to produce beer. In Examples 1 to 4, transglutaminase (manufactured by Ajinomoto Co., Inc.) was added as shown in Table 1 after the step of filtering the yeast. In Comparative Example 1, no transglutaminase was added. In each of the Examples and Comparative Examples, the type of malt used, the set temperatures and holding times for each temperature range when preparing the saccharified liquid, the amount and timing of polysaccharide degrading enzyme to be added, the type of hops, the amount and timing of addition, and the fermentation temperature and fermentation time were appropriately set. The original extract concentration, total nitrogen content, total polyphenol content, carbohydrate content, bitterness value, and carbon dioxide concentration were each adjusted to the values ​​shown in Table 1.

[0106] <Evaluation of foam retention> Beer was poured into a 500 mL cylinder with a base area of ​​38.5 cm2 so that the same amount of liquid was used and the foam layer was 10 cm thick, and the height of the foam layer was measured after 5 minutes. The ratio of the foam layer height to the foam layer height of Comparative Example 1 [target beverage / Comparative Example 1] was then calculated, and the foam retention was evaluated according to the following criteria. A: The ratio is 1.2 or more. B: The ratio is greater than 1.0 and less than 1.2. C: The ratio is 1.0 or less. [Table 1]

[0107] The results in Table 1 make it clear that adding transglutaminase to beer improves foam stability.

[0108] [Examples 5 to 9, Comparative Examples 2 to 6] Beer was produced in the same manner as in Example 1, except that transglutaminase was added in the fermentation process and the malt ratio, the amount of transglutaminase added, etc. were adjusted as shown in Table 2. The NIBEM of the obtained beer was measured.

[0109] <nibem> NIBEM is a value that measures the collapse speed of poured foam using electrical conductivity, and is commonly used to evaluate the foam retention of beer and other beverages. The measurements were performed according to the Analytica-EBC standard method of the Brewery Convention.

[0110] [Table 2]

[0111] The results in Table 2 show that the addition of transglutaminase improves foam retention regardless of the malt ratio, original extract concentration, total nitrogen content, total polyphenol content, carbohydrate content, bitterness value, etc.

[0112] [Example 10, Comparative Example 7] Beer was produced in the same manner as in Example 1, except that transglutaminase was added in the saccharification step and the malt ratio, the amount of transglutaminase added, etc. were adjusted as shown in Table 3. The NIBEM of the obtained beer was measured.

[0113] [Table 3]

[0114] The results in Table 3 reveal that foam retention is improved even when transglutaminase is added during the saccharification process.< / nibem>

Claims

1. A method for producing a carbonated beverage, comprising the step of adding transglutaminase.

2. The method for producing a carbonated beverage according to claim 1 , wherein the raw materials for the carbonated beverage include a grain raw material.

3. The method for producing a carbonated beverage according to claim 2 , wherein the grain raw material includes malt.

4. The method for producing a carbonated beverage according to claim 3, wherein the malt ratio of the raw materials is 5% by weight or more.

5. The method according to claim 1 , further comprising a step of adjusting the carbon dioxide concentration of the carbonated beverage to 0.30 w / w % or more.

6. The method according to claim 1, wherein the carbon dioxide concentration of the carbonated beverage is 0.30 w / w% or more.

7. The method according to claim 1 , further comprising the step of adjusting the total nitrogen content.

8. The method according to claim 1 , further comprising one or more steps selected from the group consisting of a step of adding a polysaccharide-degrading enzyme and a step of adjusting the carbohydrate content.

9. The method according to claim 1, further comprising one or more steps selected from the group consisting of a step of adding hops and a step of adjusting the total polyphenol content.

10. The method according to claim 1, wherein the amount of transglutaminase added per mg of total nitrogen is 0.02 U (unit) / mg or more.

11. The method according to claim 1 , wherein the carbonated beverage is a beer-taste beverage.

12. The method according to claim 1 , wherein the carbonated beverage is a fermented beer-flavored beverage.

13. The method according to claim 1 , wherein the carbonated beverage is a fermented beverage.

14. The method according to any one of claims 1 to 13, further comprising a fermentation step.

15. The method according to claim 14, wherein transglutaminase is added during the fermentation process.

16. The method according to claim 14, wherein transglutaminase is added before the fermentation step.

17. The process according to claim 14, wherein transglutaminase is added after the fermentation step.

18. A method for stabilizing foam in a carbonated beverage, comprising the step of adding transglutaminase.

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