Beer-flavored beverage

Abstract

The present invention provides a beer-flavored beverage with a low ethanol content and excellent fermentation characteristics and flavor typical of beer-flavored beverages, as well as a method for producing the same. [Solution] A beer-flavored beverage is provided that contains less than 0.07 ppm by mass of diacetyl, 0.07 ppm by mass or more of ethyl acetate, and 0.4 (v / v)% or more but less than 1.5 (v / v)% of ethanol, with an H2S content of less than 5 ppb by mass and a final fermentation degree (LA) of 60% or less.

Description

[Technical Field]

[0001] This invention relates to a beer-flavored beverage. [Background technology]

[0002] In recent years, consumer health consciousness has led to increased demand for low-alcohol beers. However, low-alcohol beers tend to taste weaker overall than regular beers, often resulting in a flat, lackluster flavor. Generally, methods for improving flavor by adding additives to enhance the aroma and depth of flavor are known. For example, Patent Document 1 (Japanese Patent Publication No. 2019-208453) describes a non-alcoholic beer that can increase the throat-catching sensation without increasing the extract content by incorporating hydroxy acid esters and adjusting the ratio of sweetness to the concentration (mass) of the hydroxy acid esters within a specific range. In the fermentation process of typical beer production, sugars and amino acids are metabolized by yeast, producing ethanol, esters, and higher alcohols. These components impart the characteristic beer flavor. However, non-alcoholic beer-flavored beverages with an ethanol content of 0.00% are generally produced without a fermentation process. Therefore, flavorings such as esters and higher alcohols are sometimes added to give a fermented feel, but it is difficult to reproduce the fermented feel of beer simply by adding such flavorings. [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2019-208453 [Overview of the Initiative] [Problems that the invention aims to solve]

[0004] The present invention provides a beer-flavored beverage with a low ethanol content and excellent fermentation characteristics and flavor, as well as a method for producing the same. [Means for solving the problem]

[0005] The present invention includes the following embodiments. [1] It contains diacetyl in an amount of less than 0.07 ppm by mass, ethyl acetate in an amount of 0.07 ppm by mass or more, and ethanol in an amount of 0.4 (v / v)% or more but less than 1.5 (v / v)%. The H2S content is less than 5 mass ppb. A beer-flavored beverage with a final fermentation degree (LA) of 60% or less. [2] A beer-flavored beverage as described in [1], wherein the pH is less than 4.0. [3] A beer-flavored beverage as described in [1] or [2], containing 50 to 1000 ppm by mass of lactic acid or 50 to 1000 ppm of phosphoric acid. [4] A beer-flavored beverage as described in any of [1] to [4], with a real extract concentration of 1-10 (w / w)%. [5] The process of producing wort from raw materials including malt and water. The process of adding yeast to the wort and allowing it to ferment, It includes a process to stop fermentation midway, Yeast addition amount: 40 x 10 6 cells / mL or more The fermentation temperature is 0.6-6.0°C. A method for manufacturing beer-flavored beverages. [6] The manufacturing method described in [5], wherein the fermentation time in the fermentation process is 25 hours or more. [7] The method for producing the beer-flavored beverage according to [5] or [6], wherein the final degree of fermentation (LA) of the beer-flavored beverage is 50% or less. [8] A manufacturing method according to any one of [5] to [7], further comprising the step of adding hops. [9] The production method according to any one of [5] to [8], further comprising a step of adding brewed vinegar.

[10] The production method according to any one of [5] to [9], wherein the yeast is bottom-fermenting yeast.

[11] The beer-like beverage contains less than 5 mass ppb of H2S, less than 0.07 mass ppm of diacetyl, 0.07 mass ppm or more of ethyl acetate, and ethanol in an amount of 0.4 (v / v)% or more and less than 1.5 (v / v)%, and is the production method according to any one of [5] to

[10] .

[12] A beer-like beverage produced by the production method according to any one of [5] to

[11] .

[13] A beer-like beverage produced by the production method according to any one of [5] to

[11] , and being the beer-like beverage according to any one of [1] to [5]. [Effect of the Invention]

[0006] The beer-like beverage according to a preferred embodiment of the present invention can be a beverage with a low ethanol content and excellent fermented feeling and flavor characteristic of beer-like beverages. [Embodiment for Carrying Out the Invention]

[0007] 1. Beer-flavored beverage The beer-like beverage according to one embodiment of the present invention is a beverage having a lower ethanol content than general beer-like beverages, specifically, a beverage containing ethanol in an amount of 0.4 (v / v)% or more and less than 1.5 (v / v)%. Thereby, compared with non-alcoholic beer-like beverages that do not contain ethanol, a beverage excellent in the fermented feeling characteristic of beer-like beverages and having an excellent flavor can be provided. In this specification, the "beer - flavored beverage" is not particularly limited as long as it exhibits the flavor of beer. Examples of the types of beer - flavored beverages include alcohol - containing beer - flavored beverages, non - alcoholic beer - flavored beverages with an alcohol content of less than 1 (v / v)%, etc. That is, the beer - flavored beverages in this specification, unless otherwise specified, include any carbonated beverage having a beer flavor. Therefore, it is not limited to beverages produced by adding yeast to wort and fermenting, and also includes carbonated beverages to which beer flavors containing esters, higher alcohols (such as isoamyl acetate, ethyl acetate, n - propanol, isobutanol, acetaldehyde, ethyl caproate), 4 - vinyl guaiacol, linalool, etc. are added. The beer - flavored beverage of the present invention may be a malt - used beer - flavored beverage using malt as a raw material, or a malt - not - used beer - flavored beverage not using malt, but a malt - used beer - flavored beverage is preferred, and a barley - malt - used beer - flavored beverage is more preferred. The beer - flavored beverage of the present invention is a fermented beer - flavored beverage obtained through a fermentation process using top - fermenting yeast (such as Saccharomyces Cerevisiae) or bottom - fermenting yeast, with a final fermentation degree (LA) of 60% or less. A fermented malt beer - flavored beverage is more preferred, and a fermented barley - malt beer - flavored beverage is even more preferred. Also, the beer - flavored beverage of the present invention may be a distilled - liquor - containing beer - flavored beverage containing distilled liquors such as spirits, whiskey, and shochu. Among them, a spirits - containing beer - flavored beverage is preferred.

[0008] The ethanol content of the beer - flavored beverage according to one aspect of the present invention is less than 1.5 (v / v)%. From the perspective of making a beer - flavored beverage with a more enhanced fermentation feeling, it is preferably less than 1.3 (v / v)%, more preferably less than 1.1 (v / v)%, even more preferably less than 1.0 (v / v)%, and may also be less than 0.9 (v / v)%, less than 0.8 (v / v)%, less than 0.7 (v / v)%, or less than 0.6 (v / v)%. Furthermore, the ethanol content of the beer-flavored beverage according to one embodiment of the present invention is 0.4(v / v)% or more, preferably 0.41(v / v)% or more, more preferably 0.42(v / v)% or more, even more preferably 0.43(v / v)% or more, even more preferably 0.44(v / v)% or more, even more preferably 0.45(v / v)% or more, even more preferably 0.48(v / v)% or more, and particularly preferably 0.50(v / v)% or more. In this specification, ethanol content shall be expressed as a percentage (v / v) of volume / volume basis. The ethanol content of a beverage can be measured by any known method, for example, by a vibrating densimeter. The ethanol content can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water; the type and amount of raw materials (malt, corn grits, sugar solution, etc.); the type of enzyme; the amount of enzyme added; the timing of enzyme addition; the saccharification time in the mashing tank; the protein decomposition time in the mashing tank; the pH in the mashing tank; the pH during the mashing process (from malt addition to the wort production process before yeast addition); the amount of acid added when adjusting the pH; the timing of pH adjustment (during mashing, fermentation, completion of fermentation, before beer filtration, after beer filtration, etc.); the set temperature and holding time for each temperature range when preparing the wort (including during saccharification); the original extract concentration of the pre-fermentation liquid; the original extract concentration during the fermentation process; the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.); and the addition of spirits or brewing alcohol.

[0009] The beer-flavored beverage of the present invention contains diacetyl in an amount of less than 0.07 ppm by mass, but the diacetyl content is preferably 0.068 ppm by mass or less, more preferably 0.065 ppm by mass or less, and even more preferably 0.063 ppm by mass or less. Furthermore, the diacetyl content in the beer-flavored beverage of the present invention may be 0.060 ppm by mass or less, 0.058 ppm by mass or less, 0.056 ppm by mass or less, 0.053 ppm by mass or less, or 0.050 ppm by mass or less. Furthermore, while there is no particular lower limit to the diacetyl content in the beer-flavored beverage of the present invention, it may be 0.001 ppm by mass or more, 0.01 ppm by mass or more, 0.02 ppm by mass or more, 0.03 ppm by mass or more, 0.04 ppm by mass or more, or 0.05 ppm by mass or more. The diacetyl content may be adjusted by adding diacetyl to the beer-flavored beverage, or by appropriately setting fermentation conditions, etc. The diacetyl content can be measured by gas chromatography. The diacetyl content can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the addition of diacetyl-containing flavoring, the amount of diacetyl-containing flavoring, the amount of diacetyl-containing raw material, the addition of diacetyl-containing raw material, the type of raw material, the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the set temperature, holding time and pH for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the pH of the pre-fermentation liquid, the original extract concentration during the fermentation process, the pH during the fermentation process, and the fermentation conditions (pH, oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, post-fermentation conditions, maturation conditions, cooling timing, temperature change timing, etc.).

[0010] The H2S content of the beer-flavored beverage of the present invention is less than 5 ppb by mass. Since a high amount of H2S in the beverage results in a hot spring odor, the H2S content is preferably 4.5 ppb by mass or less, more preferably 3.5 ppb by mass, even more preferably 3.0 ppb by mass or less, even more preferably 2.5 ppb by mass or less, even more preferably 2.4 ppb by mass or less, even more preferably 2.3 ppb by mass or less, even more preferably 2.2 ppb by mass or less, even more preferably 2.1 ppb by mass or less, even more preferably 2.0 ppb by mass or less, even more preferably 1.9 ppb by mass or less, even more preferably 1.8 ppb by mass or less, even more preferably 1.7 ppb by mass or less, even more preferably 1.6 ppb by mass or less, even more preferably 1.5 ppb by mass or less, even more preferably 1.4 ppb by mass or less, even more preferably 1.3 ppb by mass or less, even more preferably 1.2 ppb by mass or less, even more preferably 1.1 ppb by mass or less, and even more preferably 1.0 ppb by mass or less. Furthermore, it is particularly preferable that the beverage of the present invention does not contain H2S. In this specification, the H2S content can be measured by gas chromatography. The H2S content can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the temperature settings for each temperature range when preparing the wort (including during saccharification), the holding time and pH, the original extract concentration of the pre-fermentation liquid, the pH of the pre-fermentation liquid, the original extract concentration during the fermentation process, the pH during the fermentation process, the fermentation conditions (pH, oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, post-fermentation conditions, maturation conditions, cooling timing, temperature change timing, etc.), and beer filtration conditions. H2S is produced by yeast. If you want to reduce the amount of H2S in the beverage or fermentation liquid (including during and after fermentation) after it has been produced, you can reduce the amount of H2S by introducing gases such as carbon dioxide or nitrogen into the tank, a method known as bubbling. It can also be reduced by raising the temperature.

[0011] Since the beer-flavored beverage of the present invention has an ethanol content of less than 1.5 (v / v), microbial assurance by lowering the pH is necessary. Specifically, it is necessary to add an organic acid, which is an acid-imparting substance, while keeping the pH below a certain value, within a range that does not impart an undesirable sourness to the beverage. In the beer-flavored beverage of the present invention, by including 50 to 1000 ppm by mass of lactic acid or 50 to 1000 ppm by mass of phosphoric acid, it is possible to lower the pH and ensure microbial safety while preventing the imparting of an undesirable sour taste to the beverage.

[0012] One embodiment of the present invention is a fermented beer-flavored beverage with a final fermentation degree (LA) of 60% or less, from the viewpoint of further enhancing the fermented taste characteristic of beer-flavored beverages. When a fermentation process using yeast is carried out, aromatic components such as ethyl acetate and isoamyl acetate, which can further enhance the fermented taste, are produced. For this reason, the beer-flavored beverage of the present invention contains ethyl acetate in an amount of 0.07 ppm by mass or more. The ethyl acetate content is preferably 0.1 ppm by mass or more, more preferably 0.15 ppm by mass or more, even more preferably 0.3 ppm by mass or more, even more preferably 0.5 ppm by mass or more, even more preferably 0.6 ppm by mass or more, even more preferably 0.7 ppm by mass or more, even more preferably 0.8 ppm by mass or more, even more preferably 0.9 ppm by mass or more, and particularly preferably 1.0 ppm by mass or more. Furthermore, the ethyl acetate content is preferably 55 ppm by mass or less, more preferably 50 ppm by mass or less, even more preferably 45 ppm by mass or less, even more preferably 40 ppm by mass or less, even more preferably 37.5 ppm by mass or less, even more preferably 35 ppm by mass or less, even more preferably 32.5 ppm by mass or less, and particularly preferably 30 ppm by mass or less, and may also be 25 ppm by mass or less, 20 ppm by mass or less, 15 ppm by mass or less, 10 ppm by mass or less, 5 ppm by mass or less, 3 ppm by mass or less, 2 ppm by mass or less, or 1.5 ppm by mass or less. The ethyl acetate content can be measured by gas chromatography. The ethyl acetate content can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the addition of ethyl acetate-containing flavoring, the amount of ethyl acetate-containing flavoring, the amount of ethyl acetate-containing raw material, the addition of ethyl acetate-containing raw material, the type of raw material containing ethyl acetate, the amount of ethyl acetate substrate, the amount of raw material that serves as the substrate for ethyl acetate, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mashing tank, the protein decomposition time in the mashing tank, the pH in the mashing tank, the pH during the mashing process (from malt addition to the wort production process before yeast addition), the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0013] Furthermore, in order to further enhance the fermented taste, it is preferable that the beer-flavored beverage according to one embodiment of the present invention contains isoamyl acetate in an amount of 0.001 ppm by mass or more. In a beer-flavored beverage according to one embodiment of the present invention, the content of isoamyl acetate is preferably 0.001 ppm by mass or more, more preferably 0.01 ppm by mass or more, even more preferably 0.02 ppm by mass or more, even more preferably 0.03 ppm by mass or more, even more preferably 0.04 ppm by mass or more, even more preferably 0.05 ppm by mass or more, even more preferably 0.06 ppm by mass or more, even more preferably 0.07 ppm by mass or more, even more preferably 0.08 ppm by mass or more, even more preferably 0.09 ppm by mass or more, and particularly preferably 0.10 ppm by mass or more. Furthermore, the isoamyl acetate content is preferably 25 ppm by mass or less, more preferably 20 ppm by mass or less, even more preferably 15 ppm by mass or less, even more preferably 12.5 ppm by mass or less, even more preferably 10 ppm by mass or less, even more preferably 9 ppm by mass or less, even more preferably 8 ppm by mass or less, even more preferably 7 ppm by mass or less, even more preferably 6 ppm by mass or less, and particularly preferably 5 ppm by mass or less. It may also be 4 ppm by mass or less, 3 ppm by mass or less, 2 ppm by mass or less, 1 ppm by mass or less, 0.70 ppm by mass or less, 0.50 ppm by mass or less, 0.30 ppm by mass or less, or 0.20 ppm by mass or less. The isoamyl acetate content can be measured by gas chromatography. Adjustments to the isoamyl acetate content include: addition of dilution water or carbonated water, addition of isoamyl acetate-containing flavoring, amount of isoamyl acetate-containing flavoring, amount of isoamyl acetate-containing raw material, addition of isoamyl acetate-containing raw material, type of raw material containing isoamyl acetate, amount of substrate for isoamyl acetate, amount of raw material that serves as substrate for isoamyl acetate, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the mashing tank, protein decomposition time in the mashing tank, pH in the mashing tank, and the mashing process (the wort production process from malt addition to before yeast addition). This can be done by appropriately setting the pH at ) the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, after fermentation is complete, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0014] The final fermentation degree (LA) of the beer-flavored beverage of the present invention is 60% or less. However, from the viewpoint of further improving the fermented taste characteristic of a beer-flavored beverage while keeping the entanol content below 1.5 (v / v)%, the final fermentation degree (LA) is preferably 15% or more, more preferably 16% or more, even more preferably 17% or more, even more preferably 18% or more, even more preferably 19% or more, even more preferably 20% or more, even more preferably 21% or more, even more preferably 23% or more, even more preferably 25% or more, even more preferably 27% or more, even more preferably 29% or more, even more preferably 31% or more, and also preferably 57% or less, more preferably 55% or less, and even more preferably 52% or less. Furthermore, the final fermentation degree (LA) of beer-flavored beverages may be 34% or higher, 37% or higher, or 40% or higher, and may be 48% or lower, 45% or lower, 42% or lower, 41% or lower, 40% or lower, 39% or lower, 38% or lower, 37% or lower, 36% or lower, 35% or lower, 34% or lower, 33% or lower, 32% or lower, or 31% or lower.

[0015] In this specification, "Final Fermentation Level (LA)" can be measured according to the method described in Section 8.11, "Final Fermentation Level," of the Revised BCOJ Beer Analysis Method, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 Supplementary and Revised Edition (Japan Brewing Association).

[0016] The final fermentation degree (LA) of beer-flavored beverages can be controlled by adjusting factors such as the saccharification conditions of the raw materials, the type and proportion of raw materials used, etc. For example, increasing the saccharification time at a temperature where saccharifying enzymes are highly active will lead to greater breakdown of starch and high molecular weight sugars, resulting in a higher LA value. Using malt with strong saccharifying power will also increase the LA value. Furthermore, using a sugar solution that is easily assimilated by yeast as a raw material will also increase the LA value.

[0017] In order to avoid imparting an unsuitable sourness to beer-flavored beverages, the lactic acid content of the beverage of the present invention is A concentration of 1000 ppm by mass or less is preferred, 900 ppm by mass or less is more preferred, 700 ppm by mass or less is even more preferred, 500 ppm by mass or less is even more preferred, 300 ppm by mass or less is even more preferred, and 200 ppm by mass or less is particularly preferred. Furthermore, in order to lower the pH of the beer-flavored beverage and obtain microbial assurance, the lactic acid content of the beverage of the present invention is preferably 50 ppm by mass or more, more preferably 70 ppm by mass or more, even more preferably 100 ppm by mass or more, even more preferably 110 ppm by mass or more, even more preferably 130 ppm by mass or more, and particularly preferably 150 ppm by mass or more.

[0018] Similarly, in order to avoid imparting an unsuitable sourness to beer-flavored beverages, the phosphoric acid content of the beverage of the present invention is preferably 1000 ppm by mass or less, more preferably 900 ppm by mass or less, even more preferably 700 ppm by mass or less, even more preferably 500 ppm by mass or less, even more preferably 300 ppm by mass or less, and particularly preferably 200 ppm by mass or less. Furthermore, in order to lower the pH of the beer-flavored beverage and obtain microbial assurance, the phosphoric acid content of the beverage of the present invention is preferably 50 ppm by mass or more, more preferably 70 ppm by mass or more, even more preferably 100 ppm by mass or more, even more preferably 120 ppm by mass or more, even more preferably 140 ppm by mass or more, and particularly preferably 160 ppm by mass or more.

[0019] The beer-flavored beverage of the present invention preferably contains lactic acid and phosphoric acid. The total content of lactic acid and phosphoric acid is preferably 1700 ppm by mass or less, more preferably 1300 ppm by mass or less, even more preferably 1000 ppm by mass or less, even more preferably 700 ppm by mass or less, and particularly preferably 500 ppm by mass or less, from the viewpoint of providing a moderate acidity to the beer-flavored beverage. Furthermore, from the viewpoint of lowering the pH of the beverage to ensure microbial safety, it is preferably 100 ppm by mass or more, even more preferably 150 ppm by mass or more, even more preferably 200 ppm by mass or more, and particularly preferably 300 ppm by mass or more.

[0020] The lactic acid and phosphoric acid content of the beer-flavored beverage of the present invention can be controlled, for example, by adjusting the amount of lactic acid, phosphoric acid, or raw materials with high lactic acid or phosphoric acid content used. Furthermore, the beer-flavored beverage of the present invention may contain organic acids other than lactic acid and phosphoric acid. The content of organic acids other than lactic acid and phosphoric acid may be less than 100 parts by mass, less than 70 parts by mass, less than 50 parts by mass, less than 20 parts by mass, less than 10 parts by mass, less than 5 parts by mass, less than 1 part by mass, less than 0.1 parts by mass, or 0 parts by mass, relative to 100 parts by mass of the total amount of lactic acid and phosphoric acid.

[0021] The lactic acid and phosphoric acid content of the beer-flavored beverage of the present invention can be measured, for example, by high-performance liquid chromatography.

[0022] In a beer-flavored beverage according to one embodiment of the present invention, the real extract concentration is preferably 1(w / w)% or more, more preferably 2(w / w)% or more, even more preferably 3(w / w)% or more, even more preferably 4(w / w)% or more, even more preferably 5(w / w)% or more, even more preferably 6(w / w)% or more, even more preferably 6.5(w / w)% or more, even more preferably 7(w / w)% or more, and particularly preferably 7.5(w / w)% or more, and may also be 7.7(w / w)% or more, 7.8(w / w)% or more, 7.9(w / w)% or more, or 8.0(w / w)% or more. Furthermore, in a beer-flavored beverage according to one embodiment of the present invention, the real extract concentration is preferably 10(w / w)% or less, more preferably 9.5(w / w)% or less, even more preferably 9(w / w)% or less, even more preferably 8.5(w / w)% or less, even more preferably 8.4(w / w)% or less, even more preferably 8.3(w / w)% or less, and even more preferably 8.2(w / w)% or less. The real extract concentration can be measured by the method described in section 8.4.3 of the Alcoholizer Method in the Revised BCOJ Beer Analysis Method, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 Supplementary and Revised Edition (Japan Brewing Association). The adjustment of the real extract concentration depends on the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the particle size of the malt, the method of malt grinding (wet grinding, dry grinding, etc.), the humidity during malt grinding (degree of humidity control), the temperature during malt grinding, the type of mill used for malt grinding, the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the time of enzymatic decomposition, the saccharification time in the mashing tank, the protein decomposition time in the mashing tank, the pH in the mashing tank, the pH during the mashing process (from malt addition to wort production before yeast addition), the amount of acid added for pH adjustment, and the timing of pH adjustment (at mashing, The process can be carried out by appropriately setting the temperature and holding time for each temperature range during wort preparation (including saccharification), wort filtration time, wort filtration temperature, wort filtration pH, amount of wort recovered during wort filtration, amount of sparging water during wort filtration, pH of sparging water during wort filtration, wort filtration temperature, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and adding spirits or brewing alcohol, etc.

[0023] Generally, beverages with a lower ethanol content than typical beer-flavored beverages tend to have a lower content of organic acids obtained through fermentation, resulting in a lack of the refreshing aftertaste characteristic of beer. However, one embodiment of the present invention provides a refreshing aftertaste characteristic of beer by setting the pH to 2.6 to 4.1. The upper limit of the pH of the beer-flavored beverage is preferably less than 4.0, more preferably 3.9 or less, even more preferably 3.8 or less, even more preferably 3.7 or less, and particularly preferably 3.6 or less. The lower limit of the pH of the beer-flavored beverage is preferably 2.7 or higher, more preferably 2.8 or higher, even more preferably 3.0 or higher, even more preferably 3.1 or higher, even more preferably 3.2 or higher, and particularly preferably 3.3 or higher. pH adjustment can be performed by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mashing tank, the protein decomposition time in the mashing tank, the pH in the mashing tank, the pH during the mashing process (from malt addition to wort production before yeast addition), the type of acid used for pH adjustment (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid added for pH adjustment, the timing of pH adjustment (during mashing, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0024] The color of the beer-flavored beverage in one embodiment of the present invention is not particularly limited, but may be amber or golden like ordinary beer, black like dark beer, or colorless and transparent, or a desired color may be given by adding colorants or the like. The color of the beverage can be determined with the naked eye, but may also be defined by total light transmittance, chromaticity, etc.

[0025] A beer-flavored beverage according to one aspect of the present invention may be any form in which the beverage is packaged in a container. Examples of containers include bottles, PET bottles, cans, or kegs, but cans, bottles, or PET bottles are preferred, particularly from the viewpoint of ease of transport.

[0026] 1.1 Ingredients In one embodiment of the present invention, malt may be used as the main ingredient of a beer-flavored beverage along with water, or it may not be used. Hops may also be used, and other ingredients such as distilled spirits, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, and acidifying substances may also be used.

[0027] When malt is used as a raw material, the malt refers to germinated and dried seeds of grains such as barley, wheat, rye, oats, oats, pearl oats, and oats, with the roots removed. The origin and variety of the malt may be any of these. In one embodiment of the present invention, barley malt is preferred as the malt used. Barley malt is one of the most commonly used malts as an ingredient in beer-flavored beverages in Japan. There are various types of barley, such as two-row barley and six-row barley, and any of them may be used. Furthermore, in addition to regular malt, colored malts may also be used. When using colored malts, different types of colored malts may be used in appropriate combinations, or only one type of colored malt may be used.

[0028] In addition, grains other than malt may be used along with malt. Examples of such grains include grains that are not malted (barley, wheat, rye, oats, oats, pearl oats, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from them, as well as extracts thereof.

[0029] When malt is not used as an ingredient in beer-flavored beverages, it is preferable to use a nitrogen source as an amino acid-containing material, such as liquid sugar containing a carbon source or the aforementioned grains other than malt.

[0030] Examples of hop forms used in one aspect of the present invention include pelletized hops, powdered hops, and hop extract. Alternatively, processed hop products such as isopropyl hops and reduced hops may be used. The amount of hops added is adjusted as needed, but is preferably 0.0001 to 1% by mass relative to the total volume of the beverage.

[0031] A beer-flavored beverage according to one aspect of the present invention may contain a pre-prepared distilled spirit as an alcohol component. Such a distilled spirit is not particularly limited, but examples include raw alcohol, spirits, vodka, rum, tequila, gin, and shochu. Here, "spirits" refers to alcoholic beverages obtained by using grains such as barley, rice, buckwheat, and corn as raw materials, saccharifying them with malt or, if necessary, enzymes, fermenting them with yeast, and then distilling them.

[0032] Examples of sweeteners include commercially available saccharified syrups obtained by breaking down grain-derived starch with acid or enzymes, commercially available sugars such as corn syrup, sugars of three saccharides or more, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. Furthermore, there are no particular restrictions on the type of grain used as the raw material for starch, the method of refining the starch, or the processing conditions such as hydrolysis with enzymes or acids. For example, by appropriately setting the conditions for hydrolysis with enzymes or acids, sugars with a higher proportion of maltose may be used. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and their solutions (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), and sucralose.

[0033] Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. From the viewpoint of versatility, such as stability and safety, indigestible dextrin or polydextrose are preferred.

[0034] In a beer-flavored beverage according to one embodiment of the present invention, bitterness is preferably imparted by hops or the like, but bittering agents or bittering agents may be used together with hops or in place of hops. The bittering agent or bittering agent is not particularly limited, and any bittering agent commonly used in beer or sparkling wine can be used. Examples include wormwood, rosemary, reishi mushroom, fennel, juniper berries, sage, maize, Ganoderma lucidum, bay leaf, kwashin, naringin, absinthin, wormwood extract, citrus extract, bitter oak extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe vera extract, rosemary extract, reishi mushroom extract, laurel extract, sage extract, caraway extract, etc.

[0035] The antioxidant is not particularly limited, and any antioxidant commonly used in regular beer or sparkling wine can be used, such as ascorbic acid, erythorbic acid, and catechin.

[0036] The flavorings used are not particularly limited; general beer flavorings can be used. Beer flavorings are used to give the product a beer-like flavor. Examples of beer flavorings include esters and higher alcohols, specifically ethyl acetate, isoamyl acetate, n-propanol, isobutanol, ethyl caproate, 4-vinylguaiacol, and acetaldehyde.

[0037] A beer-flavored beverage according to one embodiment of the present invention may contain acid-imparting substances other than lactic acid and phosphoric acid. By using other acid-imparting substances, the fermented flavor and refreshing aftertaste of the beverage can be further enhanced. Other acid-imparting substances besides lactic acid and phosphoric acid are not particularly limited as long as they impart acidity, but for example, citric acid, gluconic acid, malic acid, phytic acid, acetic acid, succinic acid, tartaric acid, pyruvic acid, pyroglutamic acid, brewed vinegar, and their salts can be used. Among these acid-imparting substances, citric acid, tartaric acid, brewed vinegar, and their salts are preferred, with brewed vinegar being more preferred. In addition, two or more components may be used in combination as acid-imparting substances. In a beer-flavored beverage according to one embodiment of the present invention, the content of all acid-imparting substances, including lactic acid and phosphoric acid, is preferably such that the acidity of the acid-imparting substances is 0.01 to 0.4% from the viewpoint of improving the refreshing aftertaste. "Acidity" refers to the acidity calculated based on the acidity measurement method specified in the Japanese Agricultural Standards (Agricultural and Forestry Notification No. 1127 of August 8, 2006).

[0038] 1.2 Carbon dioxide The carbon dioxide contained in the beer-flavored beverage according to one embodiment of the present invention may be added by mixing with carbonated water, or by directly adding carbon dioxide to the raw material liquid.

[0039] The carbon dioxide concentration of the beer-flavored beverage of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, even more preferably 0.40 (w / w)% or more, even more preferably 0.42 (w / w)% or more, particularly preferably 0.45 (w / w)% or more, and also preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, even more preferably 0.60 (w / w)% or less, even more preferably 0.57 (w / w) or less, particularly preferably 0.55 (w / w)% or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (for example, GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.)) after adjusting the temperature of the beverage by immersing the container containing the beverage in a 20°C water bath for 30 minutes or more while shaking it occasionally. The amount of carbon dioxide contained in a beer-flavored beverage is expressed by the carbon dioxide pressure of the beverage, but is not particularly limited as long as it does not interfere with the effects of the present invention. Typically, the upper limit of the carbon dioxide pressure of the beverage is 5.0 kg / cm³. 2 4.5 kg / cm 2 , or 4.0 kg / cm³ 2 The lower limit is 0.20 kg / cm³. 2 , 0.50 kg / cm 2 , or 1.0 kg / cm³ 2 And any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of a beverage is 0.20 kg / cm³.2 5.0 kg / cm or more 2 0.50 kg / cm or less 2 4.5 kg / cm or more 2 0.50 kg / cm or less, or 2 4.0 kg / cm or more 2 may be less than this value. In this specification, unless otherwise specified, the gas pressure refers to the gas pressure inside the container. The pressure can be measured by a method well known to those skilled in the art. For example, after fixing a sample at 20°C to an internal gas pressure gauge, open the valve of the internal gas pressure gauge once to release the gas, close the valve again, and shake the internal gas pressure gauge to read the value when the pointer reaches a constant position. Alternatively, it can be measured using a commercially available gas pressure measuring device.

[0040] 1.3 Other additives The beer-taste beverage according to one aspect of the present invention may contain various additives as necessary, as long as it does not prevent the effects of the present invention. Examples of such additives include coloring agents, foam-forming agents, fermentation promoters, yeast extracts, proteinaceous substances such as peptide-containing substances, and seasonings such as amino acids. The coloring agent is used to give the beverage a beer-like color, and caramel pigments and the like can be used. The foam-forming agent is used to form beer-like foam in the beverage or to retain the foam of the beverage, and plant extract saponin-based substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, proteinaceous substances such as peptide-containing substances and bovine serum albumin, and yeast extracts can be appropriately used. The fermentation promoter is used to promote fermentation by yeast, and for example, yeast extract, bran components such as rice and wheat, vitamins, mineral agents, etc. can be used alone or in combination. In addition, benzoic acid, benzoates such as sodium benzoate, and dimethyl dicarbonate may be added as additives.

[0041] 2. Method for manufacturing beer-flavored beverages The beer-flavored beverage of the present invention is a fermented beer-flavored beverage that includes a fermentation process. The following describes a method for producing a beer-flavored beverage according to one aspect of the present invention.

[0042] There are no particular limitations on the method for producing the beer-flavored beverage of the present invention, and examples include a method having the following steps (1) to (2). • Process (1): A process of preparing a fermentation raw material liquid by saccharifying a mixture containing water and various raw materials such as malt. Step (2): A step in which yeast is added to the fermentation raw material liquid and alcoholic fermentation is carried out. Furthermore, the method for producing a beer-flavored beverage of the present invention may optionally include one or more of the following steps (3) to (7). • Step (3): Step to adjust the diacetyl content. • Step (4): Step to adjust the ethyl acetate content. • Process (5): Process to adjust the H2S content. • Step (6): Step to adjust the ethanol content. Step (7): Step to adjust the lactic acid content and / or phosphate content. The following explains each of the above steps.

[0043] <Process (1)> Step (1) is a process of preparing a fermentation raw material liquid by saccharifying a mixture containing water and various raw materials such as malt. Grains are preferably used as raw materials, and barley and malt are more preferably used. The malt ratio is not particularly limited, but it is preferable that the upper limit is 100% or less, preferably 90% or less, more preferably 80% or less, even more preferably 70% or less, and even more preferably 60% or less, and the lower limit is preferably 10% or more, more preferably 15% or more, even more preferably 17.5% or more, even more preferably 20% or more, and especially preferably 22.5% or more. One method for preparing the fermentation liquid involves adding water and raw materials such as malt to a mashing kettle or mashing tank, adding enzymes such as amylase as needed to prepare a mixture, and then saccharifying it. Subsequently, it is preferable to filter and boil the obtained fermentation liquid and remove solid components such as coagulated proteins in a clarification tank.

[0044] In addition to water and malt, hops, dietary fiber, sweeteners, antioxidants, bittering agents, flavorings, acidifying substances, colorants, etc., may be added to the mixture used for saccharification. These ingredients may be added before the saccharification process, during the saccharification process, or after the saccharification process is completed. They may also be added after the subsequent alcoholic fermentation process.

[0045] In this process, the mixture to which the raw materials have been added is heated to saccharify the starch in the raw materials. The temperature and time of the saccharification process should be adjusted as appropriate depending on the type of malt used, the malt ratio, the water and other raw materials used, and the type and amount of enzymes used.

[0046] <Process (2)> Step (2) is a process in which yeast is added to the fermentation raw material liquid obtained by saccharification treatment in step (1), and alcoholic fermentation is carried out. The yeast used in this process can be appropriately selected considering the type of fermented beverage to be produced, the desired flavor and fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used, but bottom-fermenting yeast is preferred.

[0047] Yeast may be added to the fermentation raw material liquid as a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the fermentation raw material liquid. Alternatively, the supernatant may be completely removed after centrifugation and then added. The amount of yeast to be added to the fermentation raw material liquid can be set as appropriate, but 40 × 10 6 It is preferable to have a cell / ml or higher, 40 × 10 6 cells / ml ~ 1 × 10 8 A cell / ml ratio is more preferable.

[0048] The fermentation conditions for alcoholic fermentation can be set as appropriate, but it is preferable to set them so that the ethanol content in the final beer-flavored beverage is 0.4 (v / v)% or more and less than 1.5 (v / v)%, the diacetyl content is less than 0.07 ppm by mass, and the H2S content is less than 5 ppb by mass. Since a rapid fermentation rate increases the ethanol content in a short time, it is preferable to ferment at a lower temperature than usual. The fermentation temperature is preferably 21°C or lower, more preferably 15°C or lower, even more preferably 9°C or lower, even more preferably 5°C or lower, even more preferably 4°C or lower, even more preferably 3°C or lower, even more preferably 2°C or lower, even more preferably 1.75°C or lower, particularly preferably 1.5°C or lower, and also preferably 1°C or higher. Furthermore, if the fermentation time exceeds a certain period, the ethanol content increases and the production of H2S and diacetyl increases, so it is preferable to ferment for a shorter time than usual. The lower limit of the fermentation time is preferably 1 hour or more, more preferably 5 hours or more, even more preferably 15 hours or more, even more preferably 20 hours or more, even more preferably 25 hours or more, even more preferably 30 hours or more, and particularly preferably 35 hours or more. The upper limit of the fermentation time is preferably 720 hours or less, more preferably 480 hours or less, even more preferably 360 hours or less, even more preferably 240 hours or less, and particularly preferably 200 hours or less.

[0049] After the alcoholic fermentation in step (2), remove the yeast using a filter or similar device. The process may include adding water, flavorings, acidifying agents, colorants, and other additives before and after the alcoholic fermentation process, as needed. Furthermore, the maltose content, original extract concentration, real extract concentration, etc., may be adjusted during the process of adding water, flavorings, acidifying agents, colorants, and other additives. The ethanol content can be reduced by removing ethanol after the alcohol fermentation process.

[0050] <Step (3), Step (4), Step (5), Step (6), Step (7)> Steps (3), (4), (5), (6), and (7) may be performed within step (1) or step (2), or before or after step (2) following the completion of step (1). However, from the viewpoint of accurately adjusting the content in the final beverage, it is preferable to perform them after the completion of step (1) and before the start of step (2). Furthermore, there are no particular restrictions on the order of steps (3), (4), (5), (6), and (7); they can be performed in any order.

[0051] In step (3), it is preferable to measure the diacetyl content in the beverage before adjustment and, based on the measured value, add diacetyl or a raw material containing diacetyl, or dilute with water or carbonated water, etc., to adjust the diacetyl content to the range described above. Diacetyl is produced in the fermentation process. Therefore, in step (2), it is preferable to adjust the diacetyl content by stopping the fermentation process midway. Furthermore, if the diacetyl content is already within the desired range due to the presence of diacetyl derived from the raw materials in the beverage before adjustment, then the addition of diacetyl or dilution with water in this process is unnecessary.

[0052] In step (4), it is preferable to measure the ethyl acetate content in the beverage before adjustment and, based on the measured value, add ethyl acetate or a raw material containing ethyl acetate, or dilute with water or carbonated water, etc., to adjust the ethyl acetate content to the above-mentioned range. Ethyl acetate is produced in the fermentation process. Therefore, in step (2), it is preferable to adjust the ethyl acetate content by stopping the fermentation process midway. Furthermore, if the ethyl acetate content in the beverage before preparation is already within the desired range due to the presence of ethyl acetate derived from the raw materials, then the addition of ethyl acetate or dilution with water in this process is unnecessary.

[0053] In step (5), it is preferable to measure the H2S content in the beverage before adjustment and, based on the measured value, dilute the beverage with water or carbonated water to adjust the H2S content to the range described above. H2S is produced in the fermentation process. Therefore, in step (2), it is preferable to adjust the H2S content by stopping the fermentation process midway. Furthermore, if the H2S content is already within the desired range due to the presence of H2S derived from the raw materials in the beverage before adjustment, then the process of adding water or carbonated water to dilute it in this step is unnecessary.

[0054] In step (6), the ethanol content can be adjusted by controlling the fermentation conditions in step (2) or by adding ethanol-containing raw materials such as distilled spirits. However, it is preferable to adjust the ethanol content by stopping the fermentation midway through in step (2). Alternatively, the ethanol content may be adjusted by diluting with water or carbonated water.

[0055] In step (7), it is preferable to measure the lactic acid and phosphoric acid content in the beverage before adjustment, and based on the measured values, add lactic acid, phosphoric acid, or both acids, or dilute with water to adjust the lactic acid and phosphoric acid content to the desired range. If the lactic acid and phosphoric acid content of the beverage before adjustment is already within the desired range, this adjustment step is unnecessary.

[0056] The beer-flavored beverage obtained in this way is filled into designated containers and distributed to the market as a product. The method for packaging beer-flavored beverages is not particularly limited, and any packaging method well known to those skilled in the art may be used. In the packaging process, the beer-flavored beverage is filled and sealed into a container. Any form or material of container may be used in the packaging process, and examples of containers are as described above.

[0057] After these processes, processes known to those skilled in the art for the manufacture of beer-flavored beverages, such as storage and filtration processes, may be carried out. [Examples]

[0058] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0059] <Beverage Preparation> After adding the crushed barley malt to a mashing tank containing 100 L of warm water maintained at 52°C, the temperature and time to obtain the saccharified liquid were adjusted to achieve the final degree of fermentation (LA) shown in Tables 1 and 2. Specifically, the saccharified liquid was prepared by gradually increasing the temperature, maintaining it in the 45-55°C temperature range for 5-120 minutes, and then in the 60-85°C temperature range for 5-120 minutes. For example, in Example 1, the temperature was gradually increased by maintaining it at 52°C for 40 minutes, followed by maintaining it at 80°C for 40 minutes. Subsequently, lactic acid and phosphoric acid were added to the beverage to the amounts listed in Tables 1 and 2. The mixture was then filtered to remove spent malt and obtain wort. Liquid sugar and water were added to the wort to achieve the real extract concentrations listed in Tables 1 and 2, and hops were added before boiling. The boiled wort was subjected to solid-liquid separation, and the resulting clear wort was cooled. Yeast was added, and the fermentation temperature, fermentation time, and the amount and timing of polysaccharide-degrading enzyme addition were adjusted to achieve the ethanol, H2S, diacetyl, and ethyl acetate content listed in Tables 1 and 2. The fermentation liquid was then filtered to prepare test beverages, each being beer. For example, in Example 1, the fermentation temperature was 1.0°C, and the number of yeast added was 60 × 10⁶. 6 Fermentation was carried out for 36 hours at a concentration of cells / mL. After confirming that H2S was less than 5 ppb by mass, diacetyl was less than 0.07 ppm by mass, and ethyl acetate was 0.07 ppm or greater, filtration was performed. In each example and comparative example, the type of enzyme, the amount and timing of addition, the temperature settings for each temperature range when preparing the saccharified solution, the holding time, the fermentation temperature, the fermentation time, and other fermentation conditions were appropriately set and adjusted to achieve the ethanol content, H2S content, diacetyl content, ethyl acetate content, final fermentation degree (LA), and real extract concentration listed in Tables 1 and 2.

[0060] <Sensory evaluation> Six panelists, who are regularly trained, conducted sensory evaluations of the obtained beverages after cooling each beverage to approximately 4°C. In Examples 1-6 and Comparative Examples 1 and 2, the relationship between the content of lactic acid and phosphoric acid and "sourness unsuitable for beer-flavored beverages" was examined. In Examples 7-12 and Comparative Examples 3-7, the relationship between the content of diacetyl, H2S, etc., and "fermentation characteristics typical of beer-flavored beverages" and "sweetness uncharacteristic of beer-flavored beverages" was examined. The following factors were evaluated for "unsuitable acidity for a beer-flavored beverage," "fermentation characteristics typical of a beer-flavored beverage," and "sweetness not typical of a beer-flavored beverage," based on the scoring criteria below, with scores ranging from 3 (maximum) to 1 (minimum) in increments of 0.1. The average score of the six panelists was then calculated. The results are shown in Tables 1 and 2. For the evaluation, samples were prepared in advance that met the following criteria: "acidity unsuitable for a beer-flavored beverage" (criteria 1, 2, and 3); "fermentation characteristic of a beer-flavored beverage" (criteria 1, 2, and 3); and "sweetness uncharacteristic of a beer-flavored beverage" (criteria 1, 2, and 3). This ensured consistency in the criteria among the panelists. Furthermore, in both Table 1 and Table 2, no significant differences in scores of 2.0 or higher were observed among the panelists for the same beverage in the sensory evaluations.

[0061] [Sourness unsuitable for beer-flavored beverages] (Examples 1-6, Comparative Examples 1-2) • "3": I don't feel it. • "2": I hardly feel it. • "1": To feel. Then, based on the average score of the six panelists, the following criteria were used for evaluation, with a score of 2.0 or higher considered a passing grade.

[0062] [A fermented taste characteristic of beer-flavored beverages] (Examples 7-12, Comparative Examples 3-7) • "3": Very good. • "2": Good. • "1": Bad. Then, based on the average score of the six panelists, the following criteria were used for evaluation, with a score of 2.0 or higher considered a passing grade.

[0063] "Sweetness not typical of beer-flavored beverages" (Examples 7-12, Comparative Examples 3-7) • "3": I don't feel it. • "2": I hardly feel it. • "1": To feel. Then, based on the average score of the six panelists, the following criteria were used for evaluation, with a score of 2.0 or higher considered a passing grade.

[0064] [Overall evaluation of beer-flavored beverages] (Examples 7-12, Comparative Examples 3-7) Based on each panelist's tasting experience, they evaluated the beverages on a three-point scale according to the following criteria, focusing on the "fermented taste characteristic of beer-flavored beverages" and the "sweetness not typical of beer-flavored beverages." • "A": Both the "fermented taste characteristic of beer-flavored beverages" and the "sweetness not characteristic of beer-flavored beverages" ratings are 2.5 or higher. • "C": Either the "fermented taste characteristic of beer-flavored beverages" or the "sweetness not characteristic of beer-flavored beverages" rating is less than 2. • "B": Does not fall under "A" or "C".

[0065] [Table 1] [Table 2]

[0066] Examples 1-6 and Comparative Examples 1-2, listed in Table 1, were beverages manufactured under the same conditions except for the lactic acid and phosphoric acid content. Sensory evaluations of these beverages revealed that if the lactic acid and phosphoric acid content is within a certain range, the acidity unsuitable for beer-flavored beverages can be suppressed. Examples 7-12 and Comparative Examples 3-7, listed in Table 2, had the same lactic acid and phosphoric acid content, but varied fermentation conditions and the content of ethanol, H2S, diacetyl, etc. Sensory evaluations revealed that if the content of ethanol, H2S, diacetyl, and ethyl acetate, as well as the final degree of fermentation (LA), were within a certain range, the beverage would have a fermented flavor characteristic of beer-flavored beverages, while suppressing the uncharacteristic sweetness of beer-flavored beverages. In Examples 8-10, Comparative Example 3, and Comparative Example 4, no H2S was detected, and its content was less than 1 ppb by mass.

Claims

1. It contains diacetyl in an amount of less than 0.07 ppm by mass, ethyl acetate in an amount of 0.07 ppm by mass or more, and ethanol in an amount of 0.4 (v / v)% or more but less than 1.5 (v / v)%. H ２ The sulfur content is less than 5 ppb by mass, A beer-flavored beverage with a final fermentation degree (LA) of 60% or less.

2. A beer-flavored beverage according to claim 1, wherein the pH is less than 4.

0.

3. A beer-flavored beverage according to claim 1 or 2, containing 50 to 1000 ppm by mass of lactic acid, or 50 to 1000 ppm of phosphoric acid.

4. A beer-flavored beverage according to any one of claims 1 to 4, wherein the real extract concentration is 1 to 10 (w / w)%.

5. The process of producing wort from raw materials including malt and water. The process of adding yeast to the wort and allowing it to ferment, It includes a process to stop fermentation midway, Yeast addition amount: 40 x 10 ６ cells / mL or higher, The fermentation temperature is 0.6 to 6.0°C. A method for manufacturing beer-flavored beverages.

6. The manufacturing method according to claim 5, wherein the fermentation time in the fermentation process is 25 hours or more.

7. The manufacturing method according to claim 5 or 6, wherein the final fermentation degree (LA) of the beer-flavored beverage is 50% or less.

8. The manufacturing method according to any one of claims 5 to 7, further comprising the step of adding hops.

9. The manufacturing method according to any one of claims 5 to 8, further comprising the step of adding brewed vinegar.

10. The manufacturing method according to any one of claims 5 to 9, wherein the yeast is a bottom-fermenting yeast.

11. The aforementioned beer-flavored beverage is H ２ A method for producing a product according to any one of claims 5 to 10, comprising: less than 5 ppb by mass of sulfur, less than 0.07 ppm by mass of diacetyl, 0.07 ppm by mass or more of ethyl acetate, and 0.4 (v / v)% or more but less than 1.5 (v / v)% of ethanol.

12. A beer-flavored beverage manufactured by the manufacturing method described in any one of claims 5 to 11.

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