Beer taste beverage

Abstract

To provide a beer taste non-alcohol beverage that is excellent in flavor (for example, taste thickness, bitterness, and harshness) and in foam keeping.SOLUTION: A beer taste beverage has an alcohol content of less than 1 v / v%, a total polyphenol amount of 100 mg / L or more, a total protein amount of more than 0 μg / mL and 100 μg / mL or less, and an NIBEM value of 250 s or more.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] In recent years, the market for beer-flavored beverages (non-alcoholic beer-flavored beverages) with an alcohol content of less than 1 v / v% has been expanding. For example, Patent Document 1 discloses an unfermented non-alcoholic beer-flavored beverage that has a NIBEM of 160 or more in a 0.1% by mass aqueous solution at pH 3.5, contains soybean dietary fiber with an average molecular weight of 1,000,000 or less as measured by gel filtration HPLC, contains added hops and / or bittering agents, and has a pH of 3.5 to 4.0. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 5566962 Summary of the Invention [Problem to be solved by the invention]

[0004] The inventors have found that a beer-flavored non-alcoholic beverage having a total polyphenol content and a total protein content each within a specific range has excellent flavor (e.g., fullness of flavor, astringency, harshness) and excellent foam retention. The present invention is based on this novel finding and aims to provide a beer-flavored non-alcoholic beverage that has excellent flavor (e.g., fullness of flavor, astringency, harshness) and excellent foam retention. [Means for solving the problem]

[0005] The present invention relates to a beer-taste beverage having an alcohol content of less than 1 v / v%, a total polyphenol content of 100 mg / L or more, a total protein content of more than 0 μg / mL and not more than 100 μg / mL, and a NIBEM value of 250 seconds or more.

[0006] Although the beer-taste beverage according to the present invention has a relatively high amount of total polyphenols and a relatively low amount of total protein, the amounts of both are within a specified range, resulting in an excellent flavor (e.g., richness of flavor, astringency, harshness) and excellent foam retention.

[0007] The present invention can also be understood as a method for improving the flavor and / or foam retention of a beer-taste beverage, comprising adjusting the alcohol content of the beer-taste beverage to less than 1 v / v%, adjusting the total polyphenol content to 100 mg / L or more, adjusting the total protein content to more than 0 μg / mL and not more than 100 μg / mL, and adjusting the NIBEM value to 250 seconds or more. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a beer-flavored non-alcoholic beverage that is excellent in flavor (for example, richness of flavor, astringency, harshness) and foam retention.

[0009] It is known that a high total polyphenol content not only reduces foam retention but can also contribute to a negative astringency. It is also known that a low total protein content not only reduces foam retention but can also have a negative effect on flavor. However, because the beer-taste beverage of the present invention employs the above-described combination of components, it exhibits excellent flavor (e.g., richness of flavor, astringency, harshness) and excellent foam retention, despite having a relatively high total polyphenol content and a relatively low total protein content. DETAILED DESCRIPTION OF THE INVENTION

[0010] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The following describes in detail the embodiments of the present invention, but the present invention is not limited to the following embodiments.

[0011] The beer-flavored beverage of this embodiment has an alcohol content of less than 1 v / v%, a total polyphenol content of 100 mg / L or more, a total protein content of more than 0 μg / mL and not more than 100 μg / mL, and a NIBEM value of 250 seconds or more.

[0012] As used herein, the term "beer-taste beverage" refers to a beverage that has a beer-like flavor. The beer-taste beverage according to this embodiment is a non-alcoholic beverage (beer-taste non-alcoholic beverage) with an alcohol content of less than 1 v / v%. Unless otherwise specified, alcohol in this specification refers to ethanol.

[0013] The alcohol content of the beer-taste beverage according to this embodiment is not particularly limited as long as it is less than 1 v / v%, and may be, for example, 0.00 v / v% or more and less than 1 v / v%. The alcohol content of the beer-taste beverage according to this embodiment may be, for example, 0.005 v / v% or more, 0.01 v / v% or more, 0.05 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. Similarly, the alcohol content of the beer-taste beverage according to this embodiment may be, for example, 0.95 v / v% or less, 0.9 v / v% or less, 0.85 v / v% or less, or 0.8 v / v% or less.

[0014] The alcohol content of beer-flavored beverages can be measured, for example, by the method described in "8.3.6 Beer, Alcohol (Alcolyzer Method)" and "8.3.7 Headspace GC-FID Method" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0015] The alcohol content of the beer-taste beverage according to this embodiment may be adjusted to fall within the above range by, for example, adding alcohol, by removing alcohol from a fermented liquor obtained by brewing, or by obtaining a fermented liquor by fermentation under conditions that suppress alcohol production during brewing (for example, a combination of a pre-fermentation solution obtained by suppressing saccharification (maltose production) through brewing using a method that controls β-amylase activity, as described below, and the use of yeast with significantly low maltose assimilation). Alternatively, the alcohol content may be adjusted to fall within the above range by mixing with a separately prepared post-fermentation solution with a low alcohol content, or with alcohol-free water or carbonated water, or by using a combination of these methods. The type of alcohol added is not particularly limited, and may be, for example, distilled alcohol (e.g., raw material alcohol, spirits, vodka) or a fermented liquor obtained by brewing. The method for removing alcohol from the fermented liquor obtained by brewing is not particularly limited, and may be, for example, conventional methods such as distillation or dialysis.

[0016] The beer-taste beverage according to this embodiment has a total polyphenol content of 100 mg / L or more. Examples of polyphenols include, but are not limited to, xanthohumol, catechin, hesperidin, chlorogenic acid, resveratrol, tannin, quercetin, and anthocyanin. In this specification, the total polyphenol content refers to the total amount of these polyphenols contained in the beer-taste beverage.

[0017] The total polyphenol content of beer-flavored beverages can be measured using the method described in "8.19 Total Polyphenols" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0018] From the perspective of more significantly achieving the effects of the present invention, the total polyphenol content of the beer-taste beverage according to this embodiment may be, for example, 105 mg / L or more, 110 mg / L or more, 115 mg / L or more, 120 mg / L or more, or 125 mg / L or more, and may be 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 150 mg / L or less, 145 mg / L or less, 140 mg / L or less, 135 mg / L or less, or 130 mg / L or less.

[0019] The total polyphenol content can be appropriately adjusted within the above range by, for example, adjusting the type, amount, and timing of addition of raw materials. The total polyphenol content can also be adjusted by adding polyphenols at any stage of the production process and controlling the amount added. Furthermore, the total polyphenol content can also be adjusted by setting fermentation conditions (e.g., fermentation temperature, fermentation time, etc.).

[0020] The beer-taste beverage according to this embodiment has a total protein content of more than 0 μg / mL and not more than 100 μg / mL.

[0021] The total protein content of a beer-taste beverage can be measured, for example, by the Bradford method. Specifically, a commercially available kit (e.g., Protein Assay, manufactured by Bio-Rad) is used to mix a sample (beer-taste beverage) with a reagent (a solution containing Coomassie Brilliant Blue G-250), and then the absorbance at 595 nm is measured. The total protein content of the sample can then be calculated based on the measured absorbance and a calibration curve prepared using bovine serum albumin.

[0022] From the viewpoint of more significantly achieving the effects of the present invention, the total protein content of the beer-taste beverage according to this embodiment may be, for example, 10 μg / mL or more, 20 μg / mL or more, 30 μg / mL or more, 40 μg / mL or more, 50 μg / mL or more, 60 μg / mL or more, 70 μg / mL or more, or 80 μg / mL or more, and may be 95 μg / mL or less, or 90 μg / mL or less.

[0023] The total protein content can be appropriately set within the above range by, for example, adjusting the type, amount, and timing of addition of raw materials. The total protein content can also be adjusted by setting fermentation conditions (e.g., fermentation temperature, fermentation time, etc.).

[0024] The NIBEM value of the beer-taste beverage according to this embodiment is 250 seconds or more. There is no particular upper limit to the NIBEM value of the beer-taste beverage according to this embodiment, but it is typically 350 seconds or less, and may be, for example, 340 seconds or less, 330 seconds or less, 320 seconds or less, 310 seconds or less, 300 seconds or less, 290 seconds or less, 280 seconds or less, or 270 seconds or less.

[0025] The NIBEM value can be measured using the method described in "8.29. Foam: Foam retention measurement method using NIBEM-T" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0026] The NIBEM value is an index of foam retention. The beer-taste beverage according to this embodiment has excellent foam retention because the alcohol content, total polyphenol content, and total protein content are within the above-mentioned ranges. From this perspective, the beer-taste beverage according to this embodiment may not contain a foaming agent. The NIBEM value of a beer-taste beverage can also be adjusted by, for example, adjusting the type, amount, and timing of addition of ingredients.

[0027] The beer-taste beverage according to this embodiment may or may not contain a barley ingredient as an ingredient. In this specification, the barley ingredient refers to barley or a processed barley product. Examples of barley include barley, wheat, rye, oats, oats, pearl barley, and oats. Examples of processed barley products include barley extract, malt, and malt extract. Barley extract is obtained by extracting barley extract components containing sugars and nitrogen from barley. Malt is obtained by germinating barley. Malt extract is obtained by extracting extract components containing sugars and nitrogen from malt.

[0028] The beer-taste beverage according to this embodiment may or may not contain hops as an ingredient. Hops include dried hops, hop pellets, and hop extract, as well as processed hop products such as low hops, hexahops, tetrahops, and iso-hop extracts.

[0029] The beer-taste beverage according to this embodiment may have a malt ratio (the proportion of malt in ingredients other than water and hops) of 0% to 100% by weight. The malt ratio may be 10% by weight or more, 20% by weight or more, 30% by weight or more, 40% by weight or more, 50% by weight or more, 60% by weight or more, 65% by weight or more, 66% by weight or more, 67% by weight or more, 70% by weight or more, 80% by weight or more, 90% by weight or more, 95% by weight or more, 99% by weight or more, or 100% by weight. The malt ratio may also be less than 100% by weight, 90% by weight or less, 95% by weight or less, 90% by weight or less, 80% by weight or less, 70% by weight or less, 60% by weight or less, or 50% by weight or less.

[0030] The beer-taste beverage of this embodiment may contain colorants, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, and the like typically incorporated into beverages, provided that the effects of the present invention are not impaired. Examples of colorants include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweeteners include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and sodium DL-malate. Examples of salts include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0031] 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, or 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" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013). The bitterness value can be appropriately set within the above range, for example, by adjusting the type and amount of ingredients used.

[0032] The beer-taste beverage according to this embodiment may be either non-sparkling or sparkling. Here, non-sparkling refers to a beverage that has a gas pressure of 0.049 MPa (0.5 kg / cm) at 20°C. 2 ) at 20°C, and foaming refers to a state in which the gas pressure is less than 0.049 MPa (0.5 kg / cm 2 ) or more. In the case of foaming, the upper limit of gas pressure is 0.294 MPa (3.0 kg / cm 2 ) may be sufficient.

[0033] The beer-taste beverage according to this embodiment can be served in a container. Any container that can be sealed can be used, and metal (such as aluminum or steel) cans or barrels can be used. Glass containers, PET bottles, paper containers, pouches, and other containers can also be used. The container capacity is not particularly limited, and any currently available containers can be used. Metal containers are preferred because they completely block gases, moisture, and light, and can maintain stable quality at room temperature for long periods of time.

[0034] The beer-taste beverage according to this embodiment may be produced, for example, by mixing ingredients (a blending method) or by fermentation using yeast or the like (a brewing method).

[0035] One embodiment of the production method (blending method) includes a blending step in which water, polyphenols, proteins (e.g., soy protein, soy protein hydrolysate, barley protein, barley protein hydrolysate), alcohol (e.g., raw material alcohol, distilled alcohol such as spirits and vodka, or fermented liquid obtained by brewing), and, as needed, various additives (e.g., colorants, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, etc.) are blended in a raw material tank. The blending step can be carried out according to conventional methods, except that the alcohol content, total polyphenol content, total protein content, and, as needed, the NIBEM value are adjusted to fall within the above-mentioned ranges.

[0036] The production method according to this embodiment may further include a filtration step of filtering the mixed liquid obtained by mixing the components in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling a container such as a bottle, a can, or a plastic bottle with the sterilized filtrate sterilized in the first sterilization step, and a second sterilization step of sterilizing the container together with the filtrate filled in the filling step.

[0037] The blending step may involve mixing while stirring using a stirrer or the like so that the components are thoroughly mixed. The filtration step may be carried out using, for example, a general filter or strainer. The first sterilization step may be carried out by plate sterilization from the standpoint of processing speed, etc., and is not limited to this method as long as a similar process can be performed. The filling step may be carried out in a clean room maintained at a level of cleanliness typically achieved in the manufacture of beverages. The second sterilization step may be carried out by heating the filtrate together with the container at a predetermined temperature for a predetermined time. The first or second sterilization step may be a non-heating sterilization step. Examples of non-heating sterilization steps include ultraviolet (UV) sterilization. Non-sterilization filling without a sterilization step is also possible.

[0038] In another embodiment, the production method (brewing method) includes, for example, a mashing step and a fermentation step.

[0039] In the mashing process, a pre-fermentation liquid is obtained using raw materials and mashing water (water used in the mashing process). In other words, the mashing process is a process for preparing a pre-fermentation liquid to be used for fermentation. The mashing process may include, in this order, a saccharification process for producing mash from the raw materials and mashing 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 from the raw material liquid, and a cooling process for cooling the raw material liquid.

[0040] The saccharification process includes a step of adding the raw materials and brewing water, adjusting the temperature to 62 to 68°C, and maintaining that temperature. In this step, the temperature is maintained at 62 to 68°C for, for example, 10 to 120 minutes. This allows, for example, saccharification of the raw materials to proceed and soluble components to be eluted, resulting in the production of mash containing components necessary for yeast metabolism. The mash obtained in the saccharification process is filtered in the filtration process to produce a sugar-containing liquid.

[0041] In the boiling process, the sugar-containing liquid is boiled to obtain a boiled liquid (a sugar-containing liquid after boiling). A sugar-containing liquid contains components that can be fermented into alcohol by yeast. Examples of sugar-containing liquids include wort and syrup. Wort is an unfermented liquid obtained through the saccharification of the above-mentioned barley raw material. Wort can be obtained, for example, through a process of mixing a raw material such as the above-mentioned barley raw material with water, a process of saccharifying the liquid containing the raw material and water by a conventional method to obtain a saccharified liquid, and a process of filtering the saccharified liquid.

[0042] In the boiling step, hops may be added to the raw material liquid. Examples of the hops that can be added include dried hops, hop pellets, and hop extract. The hops may also be processed hop products such as low hops, hexahops, tetrahops, and iso-hop extracts.

[0043] In the removing step, solids in the post-boiling liquid are removed to obtain a purified liquid. The removing step can be carried out, for example, by precipitating insoluble solids contained in the post-boiling liquid. Examples of solids include thermal coagulation produced in the boiling step, and hop residues if hops are added in the boiling step. The removing step may be carried out in a 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.

[0044] In the mashing process, a manufacturing method that controls the activity of β-amylase may be adopted. Specifically, this is a mashing method that omits or shortens the temperature maintenance step at 62 to 68°C in the saccharification process. This suppresses saccharification, which in turn suppresses alcohol production in the fermentation process and makes it possible to adjust the alcohol content.

[0045] In the fermentation step, the pre-fermentation liquid is fermented with yeast to obtain a post-fermentation liquid. In the fermentation step, yeast is added to carry out alcoholic fermentation. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

[0046] The yeast used in the fermentation process may be a normal beer yeast or a yeast with low alcohol production ability (for example, a yeast with low maltose assimilation ability). By using a yeast with low alcohol production ability, alcohol production in the fermentation process can be suppressed, making it easier to adjust the alcohol content.

[0047] The production method according to this embodiment may further include an alcohol content adjustment step. The alcohol content adjustment step is a step of adjusting the ethanol content to fall within the above-mentioned range. Because the beer-taste beverage according to this embodiment has a low alcohol content, the alcohol content may be adjusted by, for example, shortening the fermentation period in the fermentation step, performing fermentation using a method that controls β-amylase activity as described above, or using yeast with low alcohol-producing ability to suppress alcohol production. Alternatively, the alcohol content may be adjusted by removing or reducing the alcohol after fermentation in the fermentation step, similar to that for beer-taste beverages such as regular beer. There are no particular limitations on the method for removing or reducing the alcohol, and it may be carried out using conventional methods such as distillation, dialysis, or dilution.

[0048] The production method according to this embodiment may include a step of filtering the post-fermentation liquid as a post-fermentation step after the fermentation step. By performing the filtration step, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0049] In the production method according to this embodiment, other post-fermentation steps may be performed, such as heating (sterilization) the post-fermentation liquid (or the post-fermentation liquid after the filtration step) or adding various additives (e.g., coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts).

[0050] A preferred example of the production method (brewing method) according to this embodiment combines the use of a brewing method that controls β-amylase activity in the brewing process described above with the use of yeast with low maltose assimilation in the fermentation process. By employing this method, it becomes possible to adjust the alcohol content, total polyphenol content, total protein content, and NIBEM value of the beer-taste beverage within the aforementioned ranges. Furthermore, the alcohol content, total polyphenol content, total protein content, and NIBEM value of the resulting beer-taste beverage can be adjusted to within the aforementioned ranges without undergoing a further adjustment step.

[0051] The present invention can also be understood as a method for improving the flavor (e.g., richness of flavor, astringency, harshness) of a beer-taste beverage and / or a method for improving the foam retention of a beer-taste beverage, comprising adjusting the alcohol content of the beer-taste beverage to less than 1 v / v%, adjusting the total polyphenol content to 100 mg / L or more, adjusting the total protein content to more than 0 μg / mL and not more than 100 μg / mL, and adjusting the NIBEM value to 250 seconds or more. Specific embodiments of the method can be any of the above-mentioned embodiments, without any particular limitations. [Example]

[0052] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to the following examples.

[0053] Test Example 1: Production and Evaluation of Beer-Taste Beverages (Production of beer-flavored beverages) A pre-fermentation liquid was obtained by a conventional method, except that malt (100% by weight of malt used) and hops were used as raw materials and brewing was performed using a method that controlled β-amylase activity (specifically, brewing was performed by omitting the temperature maintenance step of 62 to 68°C in the saccharification process). Yeast (a yeast strain with significantly lower maltose assimilation ability than ordinary beer yeast) was then added to the pre-fermentation liquid and fermented to obtain a post-fermentation liquid. The post-fermentation liquid was filtered to obtain the beer-taste beverage of Example 1.

[0054] Additionally, seven types of commercially available beer-flavored beverages (non-alcoholic beer with no foaming agent added) were prepared and designated as the beer-flavored beverages of Reference Examples 1 to 7, respectively.

[0055] (Measurement of alcohol content) The alcohol content of the beer-taste beverages of Example 1 and Reference Examples 1 to 7 was measured according to the method described in "8.3.6 Beer, Alcohol (Alcolyzer Method)" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0056] (Measurement of total polyphenol content) The total polyphenol amounts of the beer-taste beverages of Example 1 and Reference Examples 1 to 7 were measured according to the method described in "8.19 Total Polyphenols" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0057] (Measurement of total protein amount) The total protein content of the beer-taste beverages of Example 1 and Reference Examples 1 to 7 was measured by the Bradford method using a commercially available kit (Protein Assay, manufactured by Bio-Rad Laboratories). A calibration curve was prepared using bovine serum albumin.

[0058] (NIBEM value measurement) The NIBEM values ​​of the beer-taste beverages of Example 1 and Reference Examples 1 to 7 were measured according to the method described in "8.29. Foam: Foam retention measurement method using NIBEM-T" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0059] (sensory evaluation) The beer-taste beverages of Example 1 and Reference Examples 1 to 7 were subjected to sensory evaluation for the evaluation items of "depth of flavor," "astringency," "harshness," and "overall evaluation." The sensory evaluation was performed by three selected panelists with discriminating abilities. Each evaluation item was rated on a five-point scale of 1 to 5, and the average score was used as the evaluation score. Before the evaluation, the panelists were made aware of the criteria for the ratings ("5," "4," "3," "2," and "1") for each evaluation item.

[0060] For "depth of flavor," the higher the rating, the stronger the perceived depth of flavor. For "astringency," the higher the rating, the stronger the perceived astringency. For "bitterness," the higher the rating, the stronger the perceived astringency. In other words, the lower the rating for "astringency" and "bitterness," the more preferable the flavor. "Overall evaluation" is the flavor balance of a beer-flavored beverage, and the higher the rating, the better this is.

[0061] The results are shown in Table 1. [Table 1]

[0062] A beer-flavored beverage (Example 1) having an alcohol content of less than 1 v / v%, a total polyphenol content of 100 mg / L or more, a total protein content of more than 0 μg / mL and 100 μg / mL or less, and a NIBEM value of 250 seconds or more, had a relatively high total polyphenol content and a relatively low total protein content, yet received a high rating for richness of flavor, low ratings for astringency and harshness, a high rating for overall evaluation, an excellent flavor, and excellent foam retention.

Claims

1. A method for producing a fermented beer-flavored beverage that does not contain malt extract as an ingredient, comprising: Adjusting the alcohol content to less than 1 v / v%; Adjusting the total polyphenol content to 100 mg / L or more and 300 mg / L or less; Adjusting the total protein amount measured by the Bradford method to 10 μg / mL or more and 100 μg / mL or less; and A manufacturing method comprising adjusting the NIBEM value to 250 seconds or greater.

2. The method according to claim 1, wherein the alcohol content is 0.5 v / v% or more and less than 1 v / v%.

3. The method according to claim 1 or 2, further comprising adjusting the proportion of malt used to 10% by weight or more.

4. The method according to any one of claims 1 to 3, wherein the total amount of polyphenols is 120 mg / L or more and 300 mg / L or less.

5. The method according to any one of claims 1 to 4, wherein the total protein amount measured by the Bradford method is 30 µg / mL or more and 100 µg / mL or less.

6. Equipped with a preparation process, The production method according to any one of claims 1 to 5, comprising controlling the activity of β-amylase in the mashing step.

7. Equipped with a fermentation process, The method according to any one of claims 1 to 6, wherein the fermentation step comprises carrying out fermentation using a yeast having low maltose assimilation ability.

8. A method for improving the flavor and / or foam retention of a fermented beer-flavored beverage that does not contain malt extract as a raw material, comprising: The method includes adjusting the alcohol content of a fermented beer-flavored beverage to less than 1 v / v%, adjusting the total polyphenol content to 100 mg / L or more and 300 mg / L or less, adjusting the total protein content measured by the Bradford method to 10 μg / mL or more and 100 μg / mL or less, and adjusting the NIBEM value to 250 seconds or more.

Images