Method for producing beer-taste beverage

Abstract

To provide a method for producing a beer-taste beverage that has pleasant mild sourness and has excellent drinkability.SOLUTION: A method for producing a beer-taste beverage includes a step for fermenting a pre-fermented liquid whose pH has been adjusted to 4.7 or less, to make a post-fermented liquid.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] Regarding technical means for improving the flavor in beer - flavored beverages, various proposals have been made so far. For example, Patent Document 1 discloses a beverage containing bitter substances with an alcohol content of less than 1% and a propanol concentration in the beverage of 6 to 2000 ppm.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] An object of the present invention is to provide a method for producing a beer - flavored beverage that has a pleasant, well - defined sour taste and excellent drinkability.

Means for Solving the Problems

[0005] The present invention relates to a method for producing a beer - flavored beverage, which includes a step of fermenting a pre - fermentation liquid adjusted to a pH of 4.7 or less to obtain a post - fermentation liquid.

[0006] Since the method for producing a beer - flavored beverage according to the present invention includes a step of fermenting a pre - fermentation liquid adjusted to a pH of 4.7 or less to obtain a post - fermentation liquid, a beer - flavored beverage having a well - defined sour taste and excellent drinkability can be produced.

[0007] In the method for producing a beer - flavored beverage according to the present invention, the pH of the pre - fermentation liquid may be 3.5 or more.

[0008] The method for producing a beer - flavored beverage according to the present invention may include a step of adjusting the pH of the post - fermentation liquid to 4.0 or less after the step of obtaining the post - fermentation liquid.

[0009] The present invention also relates to a beer - flavored beverage produced by a method for producing a beer - flavored beverage, which includes a step of fermenting a pre - fermentation liquid adjusted to a pH of 4.7 or less to obtain a post - fermentation liquid.

Effects of the Invention

[0010] According to the present invention, it is possible to provide a method for producing a beer - flavored beverage that is pleasant to drink, has a well - defined sour taste, and is excellent in drinkability.

[0011] The beer - flavored beverage produced by the production method according to the present invention is pleasant to drink, has a well - defined sour taste, is excellent in drinkability, has reduced astringency and off - flavors, has an excellent balance of flavor, and has a high degree of completion as a beverage.

Modes for Carrying Out the Invention

[0012] Hereinafter, the modes for carrying out the present invention will be described in detail. It should be noted that the present invention is not limited to the following embodiments.

[0013] The method for producing a beer - flavored beverage according to the present embodiment includes a step (fermentation step) of fermenting a pre - fermentation liquid adjusted to a pH of 4.7 or less to obtain a post - fermentation liquid. The pH of the pre - fermentation liquid is usually about 5.1 - 5.7. However, in the fermentation step, by fermenting the pre - fermentation liquid adjusted to a pH of 4.7 or less, it is possible to produce a beer - flavored beverage that is pleasant to drink, has a well - defined sour taste, and is excellent in drinkability. Further, the beer - flavored beverage obtained by the method is pleasant to drink, has a well - defined sour taste, is excellent in drinkability, has reduced astringency and off - flavors, has an excellent balance of flavor, and has a high degree of completion as a beverage.

[0014] In this specification, the "beer-taste beverage" means a beverage having a beer-like flavor. The alcohol content of the beer-taste beverage may be 0.005 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, or 0.6 v / v% or more, and may be 10.0 v / v% or less, 5.0 v / v% or less, 3.0 v / v% or less, 1.0 v / v% or less, less than 1.0 v / v%, 0.9 v / v% or less, or 0.8 v / v% or less. In this specification, alcohol means ethanol unless otherwise specified.

[0015] The alcohol content of the beer-taste beverage can be measured, for example, by the methods described in "8.3.6 Beer, Alcohol (Alcoholizer Method)" and "8.3.7 Headspace GC-FID Method" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewery Association, edited by the International Technical Committee of the Beer Brewers' Association [Analysis Committee], 2013 Supplement and Revision).

[0016] The beer-taste beverage may be a non-alcohol beer-taste beverage with an alcohol content of 0.00 v / v%, or may be a low-alcohol beer-taste beverage with an alcohol content exceeding 0.00 v / v% and less than 3 v / v%.

[0017] Examples of the beer-taste beverage include, but are not limited to, sparkling wines, other fermented liquors, and liqueurs classified under the Liquor Tax Law (Law No. 8 of 2020).

[0018] The pre-fermentation liquid can be obtained using raw materials and charge water (water used in the charging process). That is, the method for manufacturing the beer-taste beverage according to this embodiment may include a charging process for preparing the pre-fermentation liquid before the fermentation process. The charging process may sequentially include a saccharification process for producing mash from the raw materials and the charge water, a filtration process for filtering the mash to obtain a sugar-containing liquid, a boiling process for boiling the sugar-containing liquid, a removal process for removing solids in the raw material liquid, and a cooling process for cooling the raw material liquid.

[0019] In the saccharification process, after charging the raw materials and the charged water, the temperature is adjusted to 62 to 68 °C and maintained at that temperature. In this step, for example, the temperature is maintained at 62 to 68 °C for 10 to 120 minutes. As a result, for example, the saccharification of the raw materials proceeds, soluble components elute, and wort containing components necessary for yeast metabolism is obtained. The wort obtained in the saccharification process is filtered in the filtration process to become a sugar-containing liquid.

[0020] In the boiling process, the sugar-containing liquid is boiled to obtain a post-boiling liquid (sugar-containing liquid after boiling). The sugar-containing liquid contains components capable of alcoholic fermentation by yeast. Examples of the sugar-containing liquid include wort and syrup. Wort is a liquid obtained through saccharification of wheat raw materials and the like and is unfermented. Wort can be obtained, for example, through steps of mixing raw materials such as wheat raw materials and water, saccharifying the liquid containing the raw materials and water by a conventional method to obtain a saccharified liquid, and filtering the saccharified liquid. In this specification, wheat raw materials refer to wheat or wheat processed products. Examples of wheat include barley, wheat, rye, crow wheat, oats, pearl barley, and spelt. Examples of wheat processed products include wheat extract, malt, and malt extract. Wheat extract is obtained by extracting wheat extract components containing sugars and nitrogen components from wheat. Malt is obtained by germinating wheat. Malt extract is obtained by extracting extract components containing sugars and nitrogen components from malt. When malt is included as a raw material, the malt ratio (the ratio of malt in the raw materials other than water and hops) may be 0 wt% or more and 100 wt% or less. The malt ratio may be 10 wt% or more, 20 wt% or more, 30 wt% or more, 40 wt% or more, 50 wt% or more, 60 wt% or more, 65 wt% or more, 66 wt% or more, 67 wt% or more, 70 wt% or more, 80 wt% or more, 90 wt% or more, 95 wt% or more, 99 wt% or more, or 100 wt%. Also, the malt ratio may be less than 100 wt%, 90 wt% or less, 95 wt% or less, 90 wt% or less, 80 wt% or less, 70 wt% or less, 60 wt% or less, or 50 wt% or less.

[0021] In the boiling step, hops may be added to the raw material liquid. As the hops to be added, for example, dried hops, hop pellets, and hop extracts can be used. The hops may be hop processed products such as low hops, hexahops, tetra hops, and isomerized hop extracts.

[0022] In the removal step, solids in the post-boiling liquid are removed to obtain a purified liquid. The removal step can be carried out, for example, by precipitating insoluble solids contained in the post-boiling liquid. Examples of the solids include heat coagulants generated by the boiling step and hop dregs when hops are added in the boiling step. The removal step may be carried out in the whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid.

[0023] In the charging step, a manufacturing method for controlling the activity of β-amylase may be adopted. Specifically, it is a charging method that omits or shortens the temperature holding step at 62 to 68 °C in the saccharification step. As a result, saccharification is suppressed, so alcohol production in the fermentation step can be suppressed, and adjustment of the alcohol content becomes possible.

[0024] In the fermentation step, the pre-fermentation liquid adjusted to a pH of 4.7 or less is fermented to obtain a post-fermentation liquid. In the fermentation step, yeast is added for alcohol fermentation. More specifically, yeast is inoculated into the pre-fermentation liquid adjusted to a pH of 4.7 or less and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

[0025] The yeast used in the fermentation step may be ordinary beer yeast or yeast with low alcohol-producing ability (for example, yeast with low maltose-assimilating ability and / or low maltotriose-assimilating ability). By using yeast with low alcohol-producing ability, alcohol production in the fermentation step can be suppressed, and adjustment of the alcohol content becomes easier.

[0026] The pH of the pre-fermentation liquid used in the fermentation process may be adjusted to 4.6 or less, 4.5 or less, 4.4 or less, 4.3 or less, or 4.2 or less from the viewpoints that the sourness becomes more pleasant and more angular, the drinkability is further improved, the astringency and off-flavors are further suppressed, the balance of the flavor is excellent and the completion degree as a beverage is further increased, and the aftertaste is felt smoother. When the pH of the pre-fermentation liquid used in the fermentation process is 4.3 or less, the effects according to the present invention are further excellent and the beer-taste beverage becomes milder. The pH of the pre-fermentation liquid used in the fermentation process may be, for example, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, or 3.9 or more from the viewpoint of maintaining an appropriate flavor such as sourness, and may be adjusted to 4.1 or more from the viewpoints that the drinkability is further improved, the balance of the flavor is excellent, the completion degree as a beverage is further increased, and an appropriate flavor such as sourness is maintained.

[0027] The pH adjustment of the pre-fermentation liquid may be carried out, for example, by adding an acidulant to the raw material, the mash, the raw material liquid that is the basis of the pre-fermentation liquid, or the pre-fermentation liquid obtained in the charging process. That is, before the fermentation process, it may include a step of adjusting the pH of the pre-fermentation liquid to 4.7 or less (the first pH adjustment step). The raw material liquid that is the basis of the pre-fermentation liquid includes, for example, the above-mentioned sugar-containing liquid and the above-mentioned liquid after boiling (the sugar-containing liquid after boiling). The pH adjustment of the pre-fermentation liquid may be carried out in at least one step selected from the group consisting of, for example, the saccharification step, the filtration step, the boiling step, the removal step, and the cooling step. More specifically, the pH of the pre-fermentation liquid may be adjusted by methods such as adding an acidulant to the pre-fermentation liquid, the sugar-containing liquid before boiling, or the liquid after boiling (the sugar-containing liquid after boiling), adding an acidulant to the raw material when producing the mash in the saccharification step, and combinations of these methods. Examples of the acidulant include lactic acid, phosphoric acid, citric acid, malic acid, succinic acid, fumaric acid, acetic acid, tartaric acid, pyruvic acid, and phytic acid. The acidulant used for pH adjustment may be lactic acid from the viewpoint of being more excellent due to its bacteriostatic action. When adjusting the pH by adding an acidulant, the addition amount of the acidulant may be appropriately set according to the type of the acidulant to be added, etc.

[0028] The pH of the pre-fermentation liquid can be measured by the method described in "8.7 pH" of the "Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewing Federation, 2013 Supplement and Revision)".

[0029] In the manufacturing method according to this embodiment, as a post-fermentation process after the fermentation process, it may include a beer storage step of storing the post-fermentation liquid obtained in the above fermentation process and / or a filtration step of filtering the post-fermentation liquid. By implementing the filtration step, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid. In the manufacturing method according to this embodiment, as other post-fermentation processes, heating (sterilization), addition of various additives (for example, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, flavorings, salts), etc. may be performed on the post-fermentation liquid.

[0030] The method for manufacturing a beer-taste beverage according to this embodiment may further include a step of adjusting the pH of the post-fermentation liquid to 4.0 or less (second pH adjustment step) after the fermentation step. The post-fermentation liquid includes the post-fermentation liquid after the beer storage step, the post-fermentation liquid after the filtration step, the post-fermentation liquid to which heating and various additives have been added, and the like. The pH of the post-fermentation liquid may be adjusted to 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, or 3.4 or more from the viewpoint of making it more suitable as a beverage, and may be adjusted to 3.5 or more, 3.6 or more, or 3.7 or more from the viewpoints of making it more suitable as a beverage and appropriately maintaining flavors such as sourness, and may be adjusted to 3.9 or less, for example.

[0031] The pH of the post-fermentation liquid can be measured by the method described in "8.7 pH" 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)".

[0032] The pH of the post-fermentation liquid may be adjusted by adding an acidulant to the post-fermentation liquid. The acidulants described above can be used as the acidulant. The addition amount of the acidulant in the second pH adjustment step may be appropriately set according to the type of the acidulant and the like.

[0033] The manufacturing method according to this embodiment may further include an alcohol content adjustment step. By including the alcohol content adjustment step, it becomes easier to obtain a beer-taste beverage with a low alcohol content (for example, the alcohol content is less than 1 v / v%). For example, in the fermentation step, the production of alcohol can be suppressed by shortening the fermentation period, performing the preparation by the production method of controlling the activity of the above-mentioned β-amylase, using yeast with low alcohol-producing ability, etc., and the alcohol content may be adjusted. In the fermentation step, the fermentation step may be stopped halfway (lowering the fermentation temperature halfway), the fermentation step may be controlled by methods such as fermenting at a low temperature from the beginning of the fermentation step, or after fermenting to produce alcohol in the same manner as a beer-taste beverage such as ordinary beer, the alcohol content may be adjusted by removing or reducing the alcohol. There is no particular limitation on the method for removing or reducing alcohol, and it can be carried out according to conventional methods such as distillation, dialysis, and dilution.

[0034] As a preferred specific example of the method for manufacturing a beer-taste beverage with a low alcohol content (for example, the alcohol content is less than 1 v / v%), there is a method that combines performing the preparation by the production method of controlling the activity of the above-mentioned β-amylase in the charging step and using yeast with low maltose-assimilating ability and / or maltotriose-assimilating ability in the fermentation step. Also, the alcohol content can be adjusted within the above-mentioned range without going through the step of further adjusting the alcohol content of the obtained beer-taste beverage.

[0035] As another embodiment of the present invention, a beer-taste beverage produced by the above-described method for manufacturing a beer-taste beverage is provided.

[0036] The beer-taste beverage according to this embodiment may be non-foaming or foaming. Here, non-foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg / cm 2 ) and foaming means that the gas pressure at 20°C is 0.049 MPa (0.5 kg / cm 2)This means the above. In the case of foamability, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg / cm 2 ).

[0037] The total content of malic acid, succinic acid and acetic acid in the beer-like beverage according to this embodiment may be 220 mg / L or less, 210 mg / L or less, 205 mg / L or less, 200 mg / L or less, or 195 mg / L or less based on the total amount of the beer-like beverage. The total content of malic acid, succinic acid and acetic acid may be 180 mg / L or more, 185 mg / L or more, or 190 mg / L or more based on the total amount of the beer-like beverage. The content of malic acid in the beer-like beverage according to this embodiment may be, for example, 55 mg / L or more, or 65 mg / L or more, and 85 mg / L or less, or 75 mg / L or less based on the total amount of the beer-like beverage. The content of succinic acid in the beer-like beverage according to this embodiment may be, for example, 40 mg / L or more, or 50 mg / L or more, and 75 mg / L or less, or 65 mg / L or less based on the total amount of the beer-like beverage. The content of acetic acid in the beer-like beverage according to this embodiment may be, for example, 55 mg / L or more, or 65 mg / L or more, and 90 mg / L or less, or 80 mg / L or less based on the total amount of the beer-like beverage. The contents of malic acid, succinic acid and acetic acid can be adjusted by adjusting the types and amounts of raw materials used, etc.

[0038] The measurement method of the content of each of malic acid, succinic acid and acetic acid can be measured by the method described in the examples below.

[0039] The bitterness value of the beer - flavored beverage according to this embodiment may be 27.5 or less, 27.0 or less, 26.5 or less, 26.0 or less, 25.5 or less, 25.0 or less, 24.5 or less, or 24.0 or less. The bitterness value of the beer - flavored beverage according to this embodiment may be 15.0 or more, 17.5 or more, 20.0 or more, or 22.0 or more. The bitterness value of the beer - flavored 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 Association [Analysis Committee], 2013 Supplement and Revision). The bitterness value can be appropriately set within the above range, for example, by adjusting the type and amount of raw materials used. The higher the bitterness value, the more astringency and off - flavors increase, so that the beverage as a whole is felt to have an acidic aspect in terms of balance. By fermenting the pre - fermentation liquid with the pH adjusted within the above range, the bitterness value is adjusted to an appropriate range, and it becomes more felt to have an acidic aspect.

[0040] The real extract of the beer - flavored beverage according to this embodiment may be, for example, 2.0 g / 100 ml or more, 3.0 g / 100 ml or more, 4.0 g / 100 ml or more, or 4.5 g / 100 ml or more, and may be 10 g / 100 ml or less, or 6.0 g / 100 ml or less.

[0041] The original wort extract of the beer - flavored beverage according to this embodiment may be, for example, 3% Plato or more, 4% Plato or more, 5% Plato or more, or 6% Plato or more, and may be 10% Plato or less, 9% Plato or less, 8% Plato or less, or 7% Plato or less.

[0042] The color degree of the beer - flavored beverage according to this embodiment may be 5.0°EBC or more, preferably 10°EBC or more, and may be 30°EBC or less, 20°EBC or less, or 15°EBC or less.

[0043] The above - mentioned extract and color degree can be measured by the method described in the examples described later.

[0044] 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 viewpoint of completely blocking gas, moisture, and light rays and being able to maintain stable quality at room temperature for a long period, it is preferable to apply a metal container.

Examples

[0045] Hereinafter, the present invention will be described more specifically based on examples. However, the present invention is not limited by the following examples.

[0046] 〔Test Example 1: Production and Evaluation of Beer - flavored Beverage〕 (Production of Beer - flavored Beverage) 1 L of wort (pre - fermentation liquid) prepared by a conventional method was placed in a fermentation test tube, and 50% lactic acid (manufactured by Musashino Chemical Laboratory, Ltd.) in the amount shown in Table 1 was added thereto. Yeast was added thereto, and then wort was further added so that the total volume became 2.5 L. The addition amount of 50% lactic acid to the wort was adjusted so that the pH of the wort became the value shown in Table 1 (the first pH adjustment step). This was fermented to obtain a post - fermentation liquid (fermentation step). After the fermentation was completed, the post - fermentation liquid was centrifuged (8,000 rpm, 10 minutes, 4°C) to remove yeast (centrifuge: Hitachi High - Technologies Corporation himac CR22GII, rotor: R10A3 was used). 50% lactic acid was added to the post - fermentation liquid to adjust the pH of the post - fermentation liquid to 3.79 - 3.81 (the second pH adjustment step).

[0047] The pH of the pre - fermentation liquid and the post - fermentation liquid was measured by the method described in "8.7 pH" 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 supplementary revision).

[0048] The various analytical values of the produced beer-taste beverages of Test Examples 1 to 8 were as shown in Tables 2 to 3.

[0049] The alcohol content was measured by the method described in "8.3.6 Beer, Alcohol (Alcoholizer 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)".

[0050] The original wort extract was measured by the method described in the method described in "8.5 Extract-related Calculation Methods" 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)".

[0051] The real extract (g / 100ml) was measured by the method described in "8.4 True (Real) Extract 8.4.3 Alcoholizer 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).

[0052] The color degree was measured by the method described in the method described in "8.8 Color Degree 8.8.2 Absorbance 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).

[0053] The contents (unit: mg / L) of citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, acetic acid, pyroglutamic acid, and formic acid were measured by the method described in the method described in "8.24.2 Capillary Electrophoresis 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)".

[0054] The total content of malic acid, succinic acid, and acetic acid (malic acid + succinic acid + acetic acid (unit: mg / L)) was as shown in Table 3 based on the total amount of the beer-taste beverage.

[0055] The bitterness value (BU) of the beer - flavored beverages in the manufactured test examples was 31.7 in Test Example 1, 30.9 in Test Example 2, 29.8 in Test Example 3, 27.9 in Test Example 4, 27.2 in Test Example 5, 24.9 in Test Example 6, 23.6 in Test Example 7, and 22.5 in Test Example 8.

[0056] The bitterness value (BU) of the beer - flavored beverages in the test examples was 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 Association [Analysis Committee], 2013 Supplement and Revision).

Table 1

Table 2

Table 3

[0057] (Sensory Evaluation) For the beer - flavored beverages in the test examples, sensory evaluations were conducted on the evaluation items of "pleasant sourness, well - defined sourness", "drinkability", "astringency, off - flavors", and "overall evaluation". The sensory evaluations were carried out by 5 selected panelists with discriminative ability. All evaluation items were evaluated on a 5 - point scale from 1 to 5, and the average value was taken as the evaluation score. The beer - flavored beverage of Test Example 1 was used as a sample with a score of 1 for "pleasant sourness, well - defined sourness", a score of 1 for "drinkability", a score of 5 for "astringency, off - flavors", and a score of 1 for "overall evaluation". In addition, when conducting the evaluation, the criteria for the scores (5, 4, 3, 2, and 1) of each evaluation item were pre - coordinated among the panelists.

[0058] "Pleasant sourness, distinct sourness" indicates that the higher the score, the more pleasant and distinct the sourness is felt. "Drinkability" is evaluated based on the ease of drinking, such as whether one wants to drink another glass of the beer-taste beverage after finishing one glass. The higher the "drinkability" score, the more it indicates that the beverage makes one want to drink another glass after finishing one glass.

[0059] "Astringency, off-flavors" indicates that the lower the score, the more favorable the beverage is with suppressed astringency and off-flavors. "Overall evaluation" is evaluated based on the balance of aroma and taste and the degree of completion as a beverage. The higher the "overall evaluation", the more it indicates excellent balance of aroma and taste and high degree of completion as a beverage.

[0060]

Table 4

[0061] The beer-taste beverage obtained through the process of fermenting the pre-fermentation liquid adjusted to a pH of 4.7 or less was pleasant, had a distinct sourness, and was excellent in drinkability. In addition, the beer-taste beverage obtained through the process of fermenting the pre-fermentation liquid adjusted to a pH of 4.7 or less had suppressed astringency and off-flavors, was excellent in the balance of aroma and taste, and also had a high degree of completion as a beverage.

Claims

1. A step of fermenting a pre-fermentation liquid adjusted to a pH of 4.7 or lower to obtain a post-fermentation liquid; A step of adjusting the alcohol content to 3.0 v / v% or lower; A step of adjusting the bitterness value of the beer-like beverage to 15.0 or higher. A method for producing a beer-like beverage comprising these steps.

2. The method for producing a beer-like beverage according to Claim 1, further comprising a step of adjusting the bitterness value of the beer-like beverage to 20.0 or higher.

3. The method for producing a beer-like beverage according to Claim 1 or 2, further comprising a step of adjusting the total content of malic acid, succinic acid, and acetic acid to 180 mg / L or higher based on the total amount of the beer-like beverage.

4. The method for producing a beer-like beverage according to any one of Claims 1 to 3, further comprising a step of adjusting the pH of the post-fermentation liquid to 4.0 or lower after the step of obtaining the post-fermentation liquid.

5. The method for producing a beer-like beverage according to any one of Claims 1 to 4, wherein the pH of the pre-fermentation liquid is 3.5 or higher.

6. The method for producing a beer-like beverage according to any one of Claims 1 to 5, wherein the pH of the pre-fermentation liquid is 4.3 or lower.

7. The method for producing a beer-like beverage according to any one of Claims 1 to 6, further comprising a step of adjusting the alcohol content to 1.0 v / v% or lower.

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