Method for producing beer-taste beverage

Abstract

To provide a method for producing a beer-taste beverage that has an enhanced refreshing aftertaste reminiscent of beer in one aspect.SOLUTION: A method for producing a beer-taste beverage includes at least a preparation step and a fermentation step, wherein at least one of the preparation step and the fermentation step involves adding an enzyme agent having pectinase activity to the starting liquid.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] As a technique for improving the flavor of a beer-taste beverage, for example, a method of adjusting the content of various aroma components is known.

[0003] Also, in the production of a beer-taste beverage, as a technique for adjusting the content of various components in the beer-taste beverage, a method of adding an enzyme agent is known. For example, Patent Document 1 discloses a method for producing a foam-retaining fermented malt beverage including boiling wort, cooling the boiled wort, and fermenting the cooled wort with yeast for the purpose of improving foam retention, further including adding an enzyme agent to the cooled wort, and the acidic protease activity of the enzyme agent is 300 U / ml or less. A method for producing a foam-retaining malt fermented beverage is disclosed.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] The present inventors have surprisingly found that by adding an enzyme agent having pectinase activity to the raw material liquid in the charging step or the fermentation step, the flavor of the beer-taste beverage (the refreshing feeling of a beer-like aftertaste, the clear acidity like that of beer, and off-flavors) is improved. The present invention is based on this finding.

[0006] One aspect of the present invention aims to provide a manufacturing method capable of obtaining a beer - flavored beverage with an improved refreshing feeling of the aftertaste characteristic of beer. Another aspect of the present invention aims to provide a manufacturing method capable of obtaining a beer - flavored beverage with an improved clear sour taste characteristic of beer. Still another aspect of the present invention aims to provide a manufacturing method capable of obtaining a beer - flavored beverage with reduced off - flavors.

Means for Solving the Problems

[0007] The present invention relates to a method for manufacturing a beer - flavored beverage, which includes at least a charging step and a fermentation step, and in at least one of the charging step and the fermentation step, adding an enzyme agent having pectinase activity to the raw material liquid.

[0008] Since the above - mentioned manufacturing method includes adding an enzyme agent having pectinase activity to the raw material liquid at a predetermined timing, the refreshing feeling of the aftertaste characteristic of beer is improved, the clear sour taste characteristic of beer is improved, the off - flavors are reduced, and a beer - flavored beverage with an excellent flavor balance as a beer - flavored beverage can be obtained.

[0009] The above - mentioned manufacturing method includes adding an enzyme agent having pectinase activity to the raw material liquid in the charging step, and the raw material liquid immediately after adding the enzyme agent may have a pectinase activity of 30 U / L or more. Thereby, the above - mentioned effects are more significantly exhibited. In this case, the post - fermentation liquid obtained in the fermentation step may have a pectinase activity of less than 60 U / L. The fact that the pectinase activity of the post - fermentation liquid is less than 60 U / L means that no enzyme agent having pectinase activity is added or substantially added in the fermentation step. Even when the enzyme agent having pectinase activity is added only in the charging step, the above - mentioned manufacturing method can improve the refreshing feeling of the aftertaste characteristic of beer, improve the clear sour taste characteristic of beer, reduce the off - flavors, and obtain a beer - flavored beverage with an excellent flavor balance as a beer - flavored beverage.

[0010] The above manufacturing method includes adding an enzyme agent having pectinase activity to the raw material liquid in the fermentation step, and the post-fermentation liquid obtained in the fermentation step may have a pectinase activity of 60 U / L or more. Thereby, the above-described effects are exhibited more remarkably.

[0011] The above beer-taste beverage may have a malt usage ratio of 50% by mass or more.

[0012] The present invention includes, for example, the following inventions. [1] Comprising at least a charging step and a fermentation step, A method for manufacturing a beer-taste beverage, including adding an enzyme agent having pectinase activity to a raw material liquid in at least one of the charging step and the fermentation step. [2] Including adding an enzyme agent having pectinase activity to the raw material liquid in the charging step, The manufacturing method according to [1], wherein the raw material liquid immediately after adding the enzyme agent has a pectinase activity of 30 U / L or more. [3] The manufacturing method according to [2], wherein the post-fermentation liquid obtained in the fermentation step has a pectinase activity of less than 60 U / L. [4] Including adding an enzyme agent having pectinase activity to the raw material liquid in the fermentation step, The manufacturing method according to [1] or [2], wherein the post-fermentation liquid obtained in the fermentation step has a pectinase activity of 60 U / L or more. [5] The manufacturing method according to any one of [1] to [4], wherein the beer-taste beverage has a malt usage ratio of 50% by mass or more.

Effects of the Invention

[0013] According to the present invention, it is possible to provide a production method capable of obtaining a beer - flavored beverage with an improved refreshing feeling of a beer - like aftertaste. According to the present invention, it is also possible to provide a production method capable of obtaining a beer - flavored beverage with an improved clear sour taste characteristic of beer. According to the present invention, furthermore, it is possible to provide a production method capable of obtaining a beer - flavored beverage with reduced off - flavors. According to the present invention, it is possible to provide a production method capable of obtaining a beer - flavored beverage having an excellent flavor balance as a beer - flavored beverage.

Embodiments for Carrying Out the Invention

[0014] Hereinafter, embodiments for carrying out the present invention will be described in detail. Note that the present invention is not limited to the following embodiments.

[0015] The production method of the beer - flavored beverage according to the present embodiment includes at least a charging step and a fermentation step, and includes adding an enzyme agent having pectinase activity to a raw material liquid in at least one of the charging step and the fermentation step.

[0016] In this specification, the "beer - flavored beverage" means a beverage having a beer - like flavor. Examples of the beer - flavored beverage include, but are not limited to, those classified as "fizzy alcoholic beverages" (beer, low - malt beer, and other fizzy alcoholic beverages) under the Liquor Tax Act (Act No. 8 of 2020). Other fizzy alcoholic beverages include "(2) Other fermented liquors (fizzy)" and "(2) Liqueurs (fizzy)". In addition, examples of the beer - flavored beverage include beverages that do not belong to fizzy alcoholic beverages under the Liquor Tax Act and soft drinks (for example, non - alcoholic beer - flavored beverages). The beer - flavored beverage according to the present embodiment is not limited to those exemplified above.

[0017] The charging process includes saccharifying raw materials containing malt to obtain wort. The charging process may include, for example, saccharifying raw materials containing malt to obtain a saccharified solution (saccharification treatment), filtering the obtained saccharified solution (filtration treatment), boiling the filtered saccharified solution (boiling treatment), removing solids in the saccharified solution after boiling to obtain wort (solid removal treatment), and cooling the wort from which solids have been removed to obtain cold wort (cooling treatment) in this order. The boiling treatment may include adding hops to the saccharified solution. The solid removal treatment can be carried out, for example, by precipitating insoluble solids contained in the saccharified solution after boiling. Examples of the solids include heat coagulants generated by boiling, and hop dregs when hops are added during boiling. The removal of solids may be carried out in the whirlpool. Also, hops may be added to the saccharified solution after boiling during the removal of solids. The cooling treatment cools the wort to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid (cold wort).

[0018] From the viewpoint that the enzyme agent reacts optimally, the liquor-to-grain ratio in the charging process may be 3.5 or more, 4.0 or more, or 4.5 or more, and preferably 5.0 or more. In this specification, the "liquor-to-grain ratio" is the ratio of the amount of charging water used to the amount of raw materials charged into the charging tank and the charging kettle (amount of charging water used (g) / amount of raw materials used (g)). From the viewpoint that the enzyme agent reacts optimally, the liquor-to-grain ratio may be 12.0 or less, 10.0 or less, 9.0 or less, or 8.0 or less, and preferably 7.0 or less.

[0019] The charging process may be, for example, after charging raw materials containing malt and charging water, setting the temperature within the range of 40°C or higher and 76°C or lower, and maintaining the set temperature. A plurality of set temperatures may be provided. Also, the temperature range is preferably 50°C or higher and 60°C or lower. The time for maintaining the set temperature can be set, for example, within the range of 1 minute or more and 200 minutes or less. Also, the pH of the mixed solution after charging the raw materials containing malt and the charging water is preferably within the range of 4 or more and 6 or less, more preferably within the range of 4.3 or more and 5.5 or less, and still more preferably within the range of 4.5 or more and 5 or less. The pH of the mixed solution can be adjusted by adding a pH adjuster (for example, lactic acid) as necessary. By carrying out the charging process, for example, saccharification of the raw materials containing malt proceeds, soluble components elute, and a saccharified solution containing components necessary for yeast metabolism is obtained. The obtained saccharified solution may be used as wort as it is, or may be used as wort (cold wort) after passing through filtration treatment, boiling treatment, solid content removal treatment, and cooling treatment.

[0020] The beer-taste beverage according to this embodiment may or may not contain raw materials other than wheat as raw materials. Raw materials other than wheat may be, for example, cereals such as corn, rice, and Chinese sorghum; tubers such as potatoes and sweet potatoes; legumes such as soybeans and peas, plant raw materials such as herbs and spices, or carbohydrate raw materials (sugars) such as starch, grits, and liquid sugar.

[0021] The malt usage ratio (the ratio of malt in raw materials other than water and hops) of the beer - flavored beverage according to this embodiment may be more than 0% by mass and 100% by mass or less. The malt usage ratio may be 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 51% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, 99% by mass or more, or 100% by mass. Also, the malt usage ratio may be less than 100% by mass, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, or 50% by mass or less. However, from the perspective that the enzyme agent reacts optimally, the malt usage ratio is preferably 50% by mass or more.

[0022] From the perspective that the enzyme agent reacts optimally, the pectinase activity in the malt itself of the malt used in the production of the beer - flavored beverage according to this embodiment is preferably 0.05 U / g or more and 0.25 U / g or less, more preferably 0.08 U / g or more and 0.24 U / g or less, and even more preferably 0.1 U / g or more and 0.2 U / g or less.

[0023] The beer - flavored beverage according to this embodiment may or may not contain hops as a raw material. In this specification, hops include, for example, fresh hops, dried hops, hop pellets, and extracts of hops, and also include processed hop products such as extracts of low - alpha hops, hexahops, tetra hops, and isomerized hops. The extract of hops is not particularly limited, and may be, for example, a water extract of hops or a steam distillate of hops.

[0024] The charging step may include adding an enzyme agent having pectinase activity to the raw material liquid. As used herein, the "raw material liquid" is a general term for the liquids in the manufacturing process of the beer-flavored beverage. For example, the raw material liquid in the charging step includes a liquid obtained by mixing a raw material containing malt and charged water, a saccharified liquid, a saccharified liquid after boiling, wort after removing solids, and cold wort. Also, for example, the raw material liquid in the fermentation step includes a pre-fermentation liquid (cold wort), a liquid during fermentation, and a post-fermentation liquid.

[0025] As used herein, pectinase activity means the activity of hydrolyzing pectin. Examples of enzymes having pectinase activity include endopolygalacturonase, exopolygalacturonase, pectin lyase, pectin esterase, pectin methyl esterase, and the like. Enzymes having pectinase activity include not only those having pectinase activity as the main activity but also those having pectinase activity as a secondary activity. As the enzyme having pectinase activity used in the production method according to this embodiment, endopolygalacturonase is preferred. The enzyme agent having pectinase activity may contain a single type of enzyme having pectinase activity or may contain two or more types.

[0026] When adding an enzyme agent having pectinase activity to the raw material liquid in the charging step, the addition amount of the enzyme agent having pectinase activity may be, for example, 0.5% by mass or less, 0.4% by mass or less, 0.3% by mass or less, 0.2% by mass or less, 0.1% by mass or less, 0.09% by mass or less, 0.08% by mass or less, 0.07% by mass or less, 0.06% by mass or less, or 0.05% by mass or less based on the mass of malt in the raw material liquid. Also, the addition amount of the enzyme agent having pectinase activity may be, for example, 0.001% by mass or more, 0.005% by mass or more, 0.01% by mass or more, 0.02% by mass or more, 0.03% by mass or more, 0.04% by mass or more, or 0.05% by mass or more based on the mass of malt in the raw material.

[0027] In the charging step, when adding an enzyme agent having pectinase activity to the raw material liquid, the addition amount of the enzyme agent having pectinase activity may be, for example, an amount such that the pectinase activity of the raw material liquid immediately after adding the enzyme agent is 30 U / L or more, 35 U / L or more, 40 U / L or more, 45 U / L or more, 50 U / L or more, 55 U / L or more, 60 U / L or more, or 65 U / L or more. The addition amount of the enzyme agent having pectinase activity may be, for example, an amount such that the pectinase activity of the raw material liquid immediately after adding the enzyme agent is 200 U / L or less, 150 U / L or less, or 100 U / L or less.

[0028] In this specification, one unit (U) of pectinase activity is defined as the amount of enzyme that produces galacturonic acid from polygalacturonic acid at a rate of 1 μmol / min when reacted under the conditions of a temperature of 25°C and a pH of 4.0.

[0029] In the charging step, when adding an enzyme agent having pectinase activity to the raw material liquid, the raw material liquid to be added may be any of a liquid obtained by mixing a raw material containing malt and charging water, a saccharified liquid, a saccharified liquid after boiling, wort after removing solids, and cold wort. However, since the effects of the present invention become more prominent, it is preferably a liquid obtained by mixing a raw material containing malt and charging water. In this case, the addition timing of the enzyme agent having pectinase activity is not particularly limited. For example, the enzyme agent having pectinase activity may be added together with the raw material containing malt and the charging water.

[0030] The fermentation step includes fermenting the pre-fermentation liquid (cold wort) to obtain a post-fermentation liquid. The fermentation step may be, for example, inoculating yeast into the pre-fermentation liquid to perform alcoholic fermentation to obtain a post-fermentation liquid. The yeast to be used may be ordinary beer yeast. The fermentation step may be, for example, fermenting the pre-fermentation liquid inoculated with yeast at 8 to 25°C for 1 to 14 days.

[0031] The fermentation step may include adding an enzyme agent having pectinase activity to the raw material liquid.

[0032] In the fermentation process, when adding an enzyme agent having pectinase activity to the raw material liquid, the addition amount of the enzyme agent having pectinase activity may be, for example, 0.0001% by mass or more, 0.0002% by mass or more, 0.0003% by mass or more, 0.0004% by mass or more, 0.0005% by mass or more, 0.0006% by mass or more, 0.0007% by mass or more, 0.0008% by mass or more, 0.0009% by mass or more, 0.001% by mass or more, 0.0011% by mass or more, 0.0012% by mass or more, 0.0013% by mass or more, 0.0014% by mass or more, 0.0015% by mass or more, 0.0016% by mass or more, 0.0017% by mass or more, 0.0018% by mass or more, 0.0019% by mass or more, 0.0020% by mass or more, 0.0021% by mass or more, 0.0022% by mass or more, 0.0023% by mass or more, 0.0024% by mass or more, or 0.0025% by mass or more, based on the mass of the raw material liquid. Further, the addition amount of the enzyme agent having pectinase activity may be, for example, 0.03% by mass or less, 0.025% by mass or less, 0.02% by mass or less, 0.015% by mass or less, 0.01% by mass or less, 0.009% by mass or less, 0.008% by mass or less, 0.007% by mass or less, 0.006% by mass or less, 0.005% by mass or less, 0.004% by mass or less, 0.003% by mass or less, or 0.0025% by mass or less, based on the mass of the raw material liquid.

[0033] In the fermentation process, when adding an enzyme agent having pectinase activity to the raw material liquid, the addition amount of the enzyme agent having pectinase activity may be, for example, an amount such that the pectinase activity of the post-fermentation liquid obtained in the fermentation process is 60 U / L or more, 65 U / L or more, 70 U / L or more, 75 U / L or more, 80 U / L or more, 85 U / L or more, 90 U / L or more, 95 U / L or more, or 100 U / L or more. Further, the addition amount of the enzyme agent having pectinase activity may be, for example, an amount such that the pectinase activity of the post-fermentation liquid obtained in the fermentation process is 500 U / L or less, 400 U / L or less, 300 U / L or less, 200 U / L or less, or 150 U / L or less.

[0034] In addition, in the fermentation process, when an enzyme agent having pectinase activity is not added to the raw material liquid (that is, when an enzyme agent having pectinase activity is added to the raw material liquid only in the charging process), or when it is substantially not added, the pectinase activity of the post-fermentation liquid obtained in the fermentation process may be, for example, less than 60 U / L, typically 55 U / L or less, 54 U / L or less, 53 U / L or less, 52 U / L or less, or 51 U / L or less.

[0035] In the fermentation process, when an enzyme agent having pectinase activity is added to the raw material liquid, the raw material liquid to be added may be the pre-fermentation liquid (cold wort), the liquid during fermentation, or the post-fermentation liquid. However, since the effect of the present invention becomes more prominent, it is preferably the pre-fermentation liquid (cold wort). In the fermentation process, when an enzyme agent having pectinase activity is added to the pre-fermentation liquid (cold wort), the reaction by the enzyme agent having pectinase activity may be carried out in parallel with the fermentation by yeast, or may be carried out before the fermentation by yeast. However, since the effect of the present invention becomes more prominent, it is preferably carried out in parallel with the fermentation by yeast.

[0036] In the production method according to the present embodiment, as a post-fermentation process after the fermentation process, a process of aging and cooling the post-fermentation liquid, and a process of filtering the post-fermentation liquid may be provided. By carrying out the filtration process, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0037] In the production method according to the present embodiment, as another post-fermentation process, a process of heating (sterilizing), etc. may be provided for the post-fermentation liquid (or the post-fermentation liquid after the filtration process). Further, a process of adjusting the gas pressure may be provided for the post-fermentation liquid (or the post-fermentation liquid after the filtration process). Furthermore, a process of filling the post-fermentation liquid (or the post-fermentation liquid after the filtration process) into a container may be provided.

[0038] The beer-taste beverage according to this embodiment may be an alcoholic beverage with an alcohol content of 1 v / v% or more, or may be a non-alcoholic beverage with an alcohol content of less than 1 v / v%. In this specification, alcohol means ethanol unless otherwise specified.

[0039] When the beer-taste beverage according to this embodiment is an alcoholic beverage, the alcohol content is not particularly limited. For example, it may be 1 v / v% or more, 2 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, 4 v / v% or more, 4.5 v / v% or more, 5 v / v% or more, 5.5 v / v% or more, 6.0 v / v% or more, or 6.5 v / v% or more. Also, the alcohol content may be, for example, 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less, 6.5 v / v% or less, 6 v / v% or less, 5.5 v / v% or less, 5 v / v% or less, 4.5 v / v% or less, 4 v / v% or less, 3.5 v / v% or less, or 3 v / v% or less.

[0040] When the beer-taste beverage according to this embodiment is a non-alcoholic beverage, the alcohol content is not particularly limited as long as it is less than 1 v / v%. It may be 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, 0.4 v / v% or less, 0.3 v / v% or less, 0.2 v / v% or less, 0.1 v / v% or less, or less than 0.005 v / v% (0.00 v / v%). Also, the alcohol content may be 0.1 v / v% or more, 0.2 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, or 0.5 v / v% or more.

[0041] The alcohol content of the beer-taste beverage according to this embodiment can be measured, for example, by the method described in "8.3.6 Beer, Alcohol (Alcoholizer Method)" or "8.3.7 Headspace GC-FID Method" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision).

[0042] The bitterness value (BU) of the beer-taste beverage according to this embodiment may be, for example, 0.0 or more and 50.0 or less. The BU of the beer-taste beverage according to this embodiment may be, for example, 40.0 or less, 30.0 or less, 20.0 or less, or 15.0 or less, and may be 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, or 10.0 or more. The bitterness value of the beer-taste beverage according to this embodiment can be measured by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Federation [Analysis Committee], 2013 Supplement Revised Edition). The bitterness value can be appropriately set within the above range, for example, by adjusting the types and amounts of raw materials used.

[0043] The beer - flavored beverage according to this embodiment may contain other raw materials such as bittering agents, coloring agents, sweeteners, high - intensity sweeteners, antioxidants, acidulants, flavors, salts, etc., which are usually blended in beverages, as long as the effects of the present invention are not impaired. As bittering agents, in addition to the above - mentioned hops, for example, iso - alpha acids, caffeine, gentiana extract, peptides, theobromine, naringin, nigaaki extract, niga yomogi extract, cinchona extract, etc. can be mentioned. As coloring agents, for example, caramel pigments, gardenia pigments, fruit juice pigments, vegetable pigments, synthetic pigments can be mentioned. As sweeteners, for example, fructose - glucose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch can be mentioned. As high - intensity sweeteners, for example, neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, thaumatin, brazzein, stevia, glycyrrhizin, somatine, monellin, aspartame, alitame can be mentioned. As antioxidants, for example, vitamin C, vitamin E, polyphenols can be mentioned. As acidulants, for example, phosphoric acid, lactic acid, DL - malic acid, citric acid, adipic acid, trisodium citrate, glucono - delta - lactone, gluconic acid, potassium gluconate, sodium gluconate, sodium acetate, DL - tartaric acid, L - tartaric acid, sodium DL - tartrate, sodium L - tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, sodium DL - malate can be mentioned. As salts, for example, sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate can be mentioned.

[0044] The beer - flavored beverage according to this embodiment may be non - fizzy or fizzy. Here, non - fizzy means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg / cm 2 ) and fizzy means that the gas pressure at 20°C is 0.049 MPa (0.5 kg / cm 2)This is what is described above. In the case of being foamy, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg / cm 2 ) and may be about 0.25 MPa (2.55 kg / cm 2 ).

[0045] The beer - flavored beverage according to this embodiment can be provided in a container. The container can be any that can be sealed, and so - called can containers or barrel containers made of metal (such as aluminum or steel) can be applied. Also, glass containers, PET bottle containers, paper containers, pouch containers, etc. can be applied as the container. The capacity of the container is not particularly limited, and any currently in circulation can be applied. Note that from the point of completely blocking gas, moisture, and light rays and being able to maintain stable quality at room temperature for a long time, it is preferable to apply a metal container.

Examples

[0046] Hereinafter, the present invention will be described more specifically based on examples. However, the present invention is not limited by the following examples.

[0047] 〔Test Example 1: Production and Evaluation of Beer - Flavored Beverage〕 (Production of Beer - Flavored Beverage in Test Example 1 - 1) Using brewing water, malt, and saccharides (malt usage ratio 51% by mass), saccharification treatment, boiling treatment, solid - content removal treatment, and cooling treatment were carried out according to the conventional method to produce cold wort (charging process). Next, yeast was inoculated into the obtained cold wort, and alcohol fermentation was carried out according to the conventional method (fermentation process). Then, the obtained fermented liquid was filtered, heat - sterilized, and the gas pressure was adjusted to obtain the beer - flavored beverage of Test Example 1 - 1.

[0048] (Production of Beer - Flavored Beverage in Test Example 1 - 2) In the charging step, a beer - flavored beverage of Test Example 1 - 2 was obtained in the same manner as in Test Example 1 - 1, except that an enzyme preparation having pectinase activity (pectinase activity: about 10,000 U / g) was added at 0.05% by mass based on the mass of malt together with each of the above - mentioned raw materials.

[0049] (Production of beer - flavored beverage of Test Example 1 - 3) In the fermentation step, a beer - flavored beverage of Test Example 1 - 3 was obtained in the same manner as in Test Example 1 - 1, except that an enzyme preparation having pectinase activity (pectinase activity: about 10,000 U / g) was added at 0.0025% by mass based on the mass of cold wort before the start of fermentation.

[0050] (Measurement of pectinase activity) In all of Test Examples 1 - 1 to 1 - 3, the pectinase activity was measured using the raw material liquid immediately after mixing the charging water, malt, saccharides, and the enzyme preparation having pectinase activity (the enzyme preparation was only used in Test Example 1 - 2). Also, in all of Test Examples 1 - 1 to 1 - 3, the pectinase activity was measured using the cold wort obtained in the charging step. Further, in all of Test Examples 1 - 1 to 1 - 3, the pectinase activity was measured using the post - fermentation liquid (post - fermentation liquid before filtration) obtained in the fermentation step.

[0051] The measurement of pectinase activity was carried out using QuantiChrom Pectinase Assay Kit (product code: DPEC - 100).

[0052] (Evaluation of filterability of saccharified liquid) In all of Test Examples 1 - 1 to 1 - 3, the filterability of the saccharified liquid after the saccharification treatment in the charging step was evaluated. Specifically, 200 mL of the saccharified liquid was filtered through filter paper, and the amount of the filtrate filtered at the 5 - minute mark (saccharified liquid filtration amount) was measured. The results are shown in Table 1.

[0053] (Sensory evaluation) For Test Examples 1-1 to 1-3, sensory evaluations were conducted on the evaluation items of "refreshing feeling of a beer-like aftertaste", "crisp sour taste of a beer-like", "off-flavors", and "overall evaluation". The sensory evaluations were carried out by three selected panelists with discriminative ability. All evaluation items were evaluated on a 5-point scale from 1 to 5.

[0054] For the evaluation items of "refreshing feeling of a beer-like aftertaste", "crisp sour taste of a beer-like", and "off-flavors", the higher the score, the stronger the feeling of "refreshing feeling of a beer-like aftertaste", "crisp sour taste of a beer-like", and "off-flavors", respectively. That is, for the evaluation items of "refreshing feeling of a beer-like aftertaste" and "crisp sour taste of a beer-like", the higher the score, the more favorable the feeling, and for the evaluation item of "off-flavors", the lower the score, the more favorable the feeling. For the evaluation item of "overall evaluation", the higher the score, the better the flavor balance as a beer-taste beverage. Note that for the evaluation item of "overall evaluation", the score of the beer-taste beverage in Test Example 1-1 was fixed at 3, and based on this, other beer-taste beverages were evaluated. The results are shown in Table 1.

[0055]

Table 1

[0056] In the beer - flavored beverage (Test Example 1 - 2) where an enzyme agent having pectinase activity was added to the raw material liquid in the charging process, unexpectedly, compared with the beer - flavored beverage (Test Example 1 - 1) to which no enzyme agent having pectinase activity was added at all, the scores for "the refreshing feeling of a beer - like aftertaste" and "the clear sour taste like that of beer" were higher, the score for "off - flavor" was lower, and the flavor was improved. Also, the score for "overall evaluation" was higher, and the flavor balance as a beer - flavored beverage was excellent. Furthermore, the beer - flavored beverage (Test Example 1 - 2) where an enzyme agent having pectinase activity was added to the raw material liquid in the charging process had an increased amount of filtered saccharified liquid compared with the beer - flavored beverages (Test Example 1 - 1 and Test Example 1 - 3) to which no enzyme agent having pectinase activity was added to the raw material liquid in the charging process, and the filterability of the saccharified liquid was improved. Incidentally, the pectinase activity of the cold wort was less than 9.2 U / L in all cases, and even when the enzyme agent was added, no pectinase activity remained at the end of the charging process.

[0057] Similarly, in the beer - flavored beverage (Test Example 1 - 3) where an enzyme agent having pectinase activity was added to the raw material liquid (pre - fermentation liquid) in the fermentation process, unexpectedly, compared with the beer - flavored beverage (Test Example 1 - 1) to which no enzyme agent having pectinase activity was added at all, the scores for "the refreshing feeling of a beer - like aftertaste" and "the clear sour taste like that of beer" were higher, the score for "off - flavor" was lower, and the flavor was improved. Also, the score for "overall evaluation" was higher, and the flavor balance as a beer - flavored beverage was excellent.

Claims

1. comprising at least a charging step and a fermentation step, and in at least one of the charging step and the fermentation step, adding an enzyme agent having pectinase activity to the raw material liquid, a method for producing a beer-taste beverage.

2. including adding an enzyme agent having pectinase activity to the raw material liquid in the charging step, and the raw material liquid immediately after adding the enzyme agent has a pectinase activity of 30 U / L or more, the production method according to Claim 1.

3. the post-fermentation liquid obtained in the fermentation step has a pectinase activity of less than 60 U / L, the production method according to Claim 2.

4. including adding an enzyme agent having pectinase activity to the raw material liquid in the fermentation step, and the post-fermentation liquid obtained in the fermentation step has a pectinase activity of 60 U / L or more, the production method according to Claim 1 or 2.

5. the beer-taste beverage has a malt usage ratio of 50% by mass or more, the production method according to Claim 1 or 2.

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