Beer-flavored beverage, method for manufacturing a beer-flavored beverage, and method for improving the flavor of a beer-flavored beverage.

Abstract

The objective is to provide a beer-flavored beverage with reduced astringency and off-flavors, a method for producing a beer-flavored beverage, and a method for improving the flavor of a beer-flavored beverage. [Solution] The method for producing a beer-flavored beverage according to the present invention comprises a boiling step of boiling wort and a fermentation step of adding yeast to the boiled wort and fermenting it, and is characterized in that an addition treatment is performed by adding at least one of lactic acid and phosphoric acid at at least one of the following timings (1) to (3): (1) after the boiling step and before the start of the fermentation step, (2) between the start and end of the fermentation step, and (3) after the fermentation step.

Description

[Technical Field]

[0001] This invention relates to a beer-flavored beverage, a method for producing a beer-flavored beverage, and a method for improving the flavor of a beer-flavored beverage. [Background technology]

[0002] To meet the diverse tastes of consumers, many types of beer-flavored beverages and their manufacturing methods have been proposed.

[0003] For example, Patent Document 1 discloses a beer-flavored beverage containing trans-2-nonenal and hexanal, wherein the trans-2-nonenal content is 0.05 to 10 ppb and the hexanal content is 40 to 1000 ppb. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2024-92630 [Overview of the project] [Problems that the invention aims to solve]

[0005] The invention described in Patent Document 1 is an invention for enhancing the feeling of a catch in the throat when drinking a beer-flavored beverage, and specifies the range of trans-2-nonenal and hexanal content.

[0006] On the other hand, the inventors wanted to further improve the flavor of beer-flavored beverages by reducing negative flavors such as "astringency" and "off-flavors" compared to conventional beer-flavored beverages.

[0007] Therefore, the object of the present invention is to provide a beer-flavored beverage with reduced astringency and off-flavors, a method for producing a beer-flavored beverage, and a method for improving the flavor of a beer-flavored beverage. [Means for solving the problem]

[0008] The aforementioned problem can be solved by the following means. [1] A method for producing a beer-flavored beverage, comprising a boiling step of boiling wort and a fermentation step of adding yeast to the boiled wort and fermenting it, characterized in that an addition treatment is performed at least one of the following timings (1) to (3): (1) after the boiling step but before the start of the fermentation step, (2) between the start and end of the fermentation step, (3) after the fermentation step. [2] A method for producing a beer-flavored beverage according to claim 1, comprising a maturation storage step after the fermentation step, wherein the additive treatment is carried out at least one of the following times: between the start and end of the storage step, and after the end of the storage step. [3] The method for producing a beer-flavored beverage according to paragraph 2, comprising a filtration step after the storage step, wherein the additive treatment is performed at least one of the following timings: after the storage step but before the start of the filtration step, and after the filtration step. [4] A method for producing a beer-flavored beverage according to any one of the above 1 to 3, comprising the step of setting the total content of citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, acetic acid, and pyroglutamic acid to 500 to 2000 mg / L. [5] A method for producing a beer-flavored beverage according to any one of the above 1 to 3, comprising the step of reducing the pyruvic acid content to 35 mg / L or less. [6] A method for improving the flavor of a beer-flavored beverage, which reduces astringency and off-flavors, comprising a boiling step of boiling wort and a fermentation step of adding yeast to the boiled wort and fermenting it, characterized in that an additive treatment is performed at at least one of the following timings (1) to (3): (1) after the boiling step but before the start of the fermentation step, (2) between the start and end of the fermentation step, and (3) after the fermentation step. [7] A beer-flavored beverage having a total content of 500-2000 mg / L of citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, acetic acid, and pyroglutamic acid, with a pyruvic acid content of 35 mg / L or less. [Effects of the Invention]

[0009] The beer-flavored beverage according to the present invention has reduced bitterness and off-flavors. The method for producing a beer-flavored beverage according to the present invention can produce a beer-flavored beverage with reduced bitterness and off-flavors. The method for improving the flavor of beer-flavored beverages according to the present invention can reduce the astringency and off-flavors of beer-flavored beverages. [Modes for carrying out the invention]

[0010] The following describes the embodiment of the beer-flavored beverage, the method for producing the beer-flavored beverage, and the method for improving the flavor of the beer-flavored beverage according to the present invention.

[0011] [Beer-flavored beverage] The beer-flavored beverage according to this embodiment is a beverage in which the total content of specific organic acids described later falls within a predetermined range, and the pyruvic acid content is below a predetermined value. In this specification, "beer-flavored beverage" means a beverage having a beer-like flavor. Examples of beer-flavored beverages include those classified as beer, low-malt beer, and other sparkling alcoholic beverages as defined in Article 3 of the Liquor Tax Act (Law No. 6 of 1953). Furthermore, beer-flavored beverages may also include beverages not classified as sparkling alcoholic beverages under the Liquor Tax Act, as well as soft drinks (for example, non-alcoholic beer-flavored beverages). It should be noted that beer-flavored beverages are not limited to those exemplified above. Furthermore, the beer-flavored beverage according to this embodiment is a fermented beverage produced through the fermentation process described later, and is a so-called "fermented beer-flavored beverage." The following describes each element that constitutes the beer-flavored beverage according to this embodiment.

[0012] (Specified organic acid) In this embodiment, it is preferable that the total content of the seven specific organic acids listed is within a predetermined range. Here, the specific organic acids are citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, acetic acid, and pyroglutamic acid. The total content of specific organic acids is preferably 500 mg / L or more, and more preferably 600 mg / L or more, 700 mg / L or more, 800 mg / L or more, and 900 mg / L or more. The total content of specific organic acids is preferably 2000 mg / L or less, and more preferably 1800 mg / L or less, 1600 mg / L or less, 1500 mg / L or less, 1400 mg / L or less, 1300 mg / L or less, and 1250 mg / L or less. In this specification, unless otherwise specified, malic acid, lactic acid, and pyroglutamic acid refer to a mixture of the D and L forms.

[0013] (Pyruvate) The content of pyruvic acid may be 100 mg / L or less, 90 mg / L or less, 80 mg / L or less, 70 mg / L or less, 60 mg / L or less, 50 mg / L or less, 40 mg / L or less. Among specific organic acids, pyruvic acid is known to affect the astringency of beer-taste beverages. Furthermore, the present inventor has found that pyruvic acid may also affect the off-flavor of beer-taste beverages. Therefore, the content of pyruvic acid is preferably 35 mg / L or less, more preferably 33 mg / L or less, 30 mg / L or less, 25 mg / L or less, 22 mg / L or less, 20 mg / L or less, 18 mg / L or less, 16 mg / L or less. When the content of pyruvic acid becomes below a predetermined value, the astringency and off-flavor of the beer-taste beverage are more surely reduced. Although the lower limit of the content of pyruvic acid is not particularly limited, for example, it is 5 mg / L or more, 8 mg / L or more, 10 mg / L or more.

[0014] (Lactic acid) When the beer-taste beverage according to the present embodiment is one to which lactic acid is added as the addition treatment described later, the content of lactic acid preferably falls within the following range. The content of lactic acid is preferably 100 mg / L or more, more preferably 120 mg / L or more, 150 mg / L or more, 180 mg / L or more, 200 mg / L or more, 230 mg / L or more, 250 mg / L or more, 270 mg / L or more, 280 mg / L or more. The content of lactic acid is preferably 500 mg / L or less, more preferably 450 mg / L or less, 400 mg / L or less, 380 mg / L or less, 350 mg / L or less, 320 mg / L or less, 310 mg / L or less.

[0015] The content of specific organic acids in the beer-taste beverage can be measured, for example, by high performance liquid chromatography (HPLC).

[0016] (Phosphate ion) When the beer-taste beverage according to the present embodiment is one to which phosphoric acid is added as the addition treatment described later, phosphate ion (PO43- The content of ) is preferably within the following range: The phosphate ion content is preferably 520 mg / L or more, and more preferably 550 mg / L or more, 580 mg / L or more, 600 mg / L or more, and 630 mg / L or more. The phosphate ion content is preferably 1000 mg / L or less, and more preferably 900 mg / L or less, 800 mg / L or less, or 750 mg / L or less.

[0017] The phosphate ion content in beer-flavored beverages can be determined, for example, by ion chromatography using a DionexIonPac analytical column to determine the phosphate ion content (PO4 3- The concentration of ) can be measured.

[0018] (Total content of specific organic acids and phosphate ions) In this embodiment, it is preferable that the total content of specific organic acids and phosphate ions in the beer-flavored beverage falls within a predetermined range. The total content of specific organic acids and phosphate ions is preferably 1000 mg / L or more, and more preferably 1100 mg / L or more, 1200 mg / L or more, 1300 mg / L or more, 1400 mg / L or more, 1500 mg / L or more, and 1600 mg / L or more. The total content of specific organic acids and phosphate ions is preferably 2500 mg / L or less, and more preferably 2300 mg / L or less, 2100 mg / L or less, 2000 mg / L or less, 1900 mg / L or less, 1800 mg / L or less, and 1700 mg / L or less.

[0019] (Alcohol content) The alcohol content of the beer-flavored beverage according to this embodiment is not particularly limited, but may be, for example, less than 1.0% (v / v%), preferably 1.0% (v / v%) or more, 3.0% or more, 4.0% or more, 20.0% or less, 15.0% or less, 10.0% or less, 9.0% or less, 8.0% or less, and 6.0% or less.

[0020] The alcohol content of the beer-flavored beverage according to this embodiment may be the value of a beverage obtained by fermenting barley-derived raw materials, but it may also be adjusted by adding distilled alcohol to the beverage as appropriate. Examples of distilled alcohol include various spirits such as shochu, brandy, vodka, and whiskey, as well as raw material alcohols. Distilled alcohol may be used alone or in combination of two or more types. In this specification, "spirits" refers to distilled alcoholic beverages, and may differ from the definition of spirits under the Liquor Tax Act. In this specification, unless otherwise specified, "alcohol" refers to ethanol. The alcohol content of beer-flavored beverages can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3-4 Alcohol content of sake (vibrating densimeter method).

[0021] (Original wort extract concentration) The wort extract concentration of the beer-flavored beverage according to this embodiment is not particularly limited, but may be, for example, 5.0 w / w% or more, 6.0 w / w% or more, 7.0 w / w% or more, 8.0 w / w% or more, 9.0 w / w% or more, 10.0 w / w% or more, 30.0 w / w% or less, 25.0 w / w% or less, 20.0 w / w% or less, 18.0 w / w% or less, 16.0 w / w% or less, 15.0 w / w% or less, 14.0 w / w% or less, or 13.0 w / w% or less.

[0022] The wort extract concentration can be measured by the method described in "8.5 Extract-Related Calculation Method" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and enlarged in 2013).

[0023] (pH) Although the pH of the beer - flavored beverage according to this embodiment is not particularly limited, for example, it may be 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, 4.0 or more, 4.1 or more, 4.2 or more, and may also be 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less. Here, the pH of the beer - flavored beverage is the pH of the final product.

[0024] The pH of the beer - flavored beverage can be measured according to the method described in "8.7 pH" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Federation [Analysis Committee], 2013 Supplement and Revision).

[0025] (Foaming property) The beer - flavored beverage according to this embodiment is preferably foaming. And although the gas pressure at 20 °C of the beer - flavored beverage according to this embodiment is not particularly limited, for example, it is 2.0 kg / cm 2 or more, 2.2 kg / cm 2 or more, 2.3 kg / cm 2 or more, 2.4 kg / cm 2 or more, and 5.0 kg / cm 2 or less, 4.0 kg / cm 2 or less, 3.0 kg / cm 2 or less. And the gas pressure of the beer - flavored beverage can be measured, for example, based on the National Tax Agency's Prescribed Analysis Method (Order) 8 - 3 Gas Pressure.

[0026] (Others) The beer-flavored beverage according to this embodiment may contain sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, etc. (hereinafter referred to as "additives" as appropriate), which are commonly used in beverages, as long as they do not inhibit the desired effects of the present invention. Naturally, it may also not contain such additives. Examples of sweeteners include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. As acidulants, for example, adipic acid, citric 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, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, glacial acetic acid, fumaric acid, monosodium fumarate, etc. As salts, for example, table salt, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, etc. As dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum hydrolysate, etc., can be used. Furthermore, the aforementioned raw materials can be those that are generally available on the market.

[0027] (Bottled beer-flavored beverage) The beer-flavored beverage according to this embodiment can be provided in various containers. By filling the beer-flavored beverage into various containers, deterioration of quality due to long-term storage can be effectively prevented. Any airtight container is acceptable, and metal containers (such as aluminum or steel cans or barrels) can be used. Glass containers and PET bottles can also be used. There are no particular limitations on the capacity of the container, and any currently available containers can be used. However, metal containers are preferred because they completely block out gases, moisture, and light, and can maintain stable quality at room temperature for extended periods.

[0028] As described above, the beer-flavored beverage according to this embodiment has reduced bitterness and off-flavors. Furthermore, the beer-flavored beverage according to this embodiment has enhanced complexity of acidity (the acidity becomes milder), a pleasant aftertaste, and suppressed initial acidity.

[0029] [Manufacturing method for beer-flavored beverages] Next, a method for producing a beer-flavored beverage according to this embodiment will be described. The method for producing a beer-flavored beverage according to this embodiment includes a boiling step and a fermentation step, and is characterized by performing an additive treatment at a predetermined timing. More specifically, the method for producing a beer-flavored beverage according to this embodiment includes a raw material preparation step, a boiling step, a cooling step, a fermentation step, a storage step, a filtration step, and a packaging step. The following describes each step of the method for producing a beer-flavored beverage according to this embodiment.

[0030] (Raw material preparation process) In the raw material preparation process, malt, enzymes, various additives, and auxiliary ingredients are mixed as appropriate to saccharify the raw materials and obtain a saccharified liquid. Then, the saccharified liquid is filtered as appropriate to obtain wort. It is also possible to omit the use of malt and other barley raw materials.

[0031] The wort prepared in the raw material preparation process is not particularly limited as long as it is a solution containing barley-derived raw materials (malt, barley, or their extracts) that serve as nitrogen and carbon sources that yeast can utilize. The nitrogen and carbon sources are not particularly limited as long as they are usable by yeast. Examples of nitrogen sources usable by yeast include at least one of the amino acids and peptides contained in barley-derived raw materials. Examples of carbon sources usable by yeast include sugars added in the raw material preparation process and sugars contained in barley-derived raw materials.

[0032] The malt used in the raw material preparation process is made by germinating and drying barley and then removing the roots. The barley used in the raw material preparation process is barley that has not been germinated. The barley can be barley, wheat, rye, oats, etc., but barley is preferred. The malt ratio (the ratio of the weight of malt to the total weight of ingredients other than water and hops used in the production of beer-flavored beverages) is not particularly limited, but for example, the lower limit is 1% or more, 10% or more, 25% or more, 30% or more, 50% or more, 67% or more, 70% or more, 80% or more, and 90% or more, and the upper limit is 100% or less, less than 100%, 95% or less, 90% or less, 85% or less, 80% or less, 75% or less, 70% or less, and 66% or less.

[0033] The auxiliary ingredients used in the raw material preparation process include the items listed in each item of Article 4, Paragraph 2 of the Enforcement Regulations of the Liquor Tax Act, as well as fruits (including dried or boiled fruits or concentrated fruit juice).

[0034] (boiling process) In the boiling process, the wort obtained in the raw material preparation process is boiled. The boiling conditions in the boiling process can be those that are already known. The timing of adding hops is not particularly limited; it may be during or just before the end of the boiling process, or it may be during or after each of the cooling, fermentation, and storage processes described later.

[0035] Hops are not particularly limited and may include, for example, dried hops, hop pellets, hop extract, hop cones (fruits), as well as processed hop products such as raw hops, hexahops, tetrahops, and isopropyl hop extract.

[0036] (cooling process) The cooling process involves cooling the wort obtained in the boiling process to the fermentation start temperature. The cooling process may be divided into a standing step and a cooling step. Typically, a cylindrical tank called a whirlpool tank is used in the standing step, and the wort is swirled in the tank to collect and separate any aggregates in the center. The cooling step can be carried out by conventionally known methods.

[0037] (Fermentation process) In the fermentation process, yeast is added to the wort to carry out alcoholic fermentation. In the fermentation process, yeast is added to the wort, which has been cooled in advance to a predetermined temperature range (for example, 0 to 40°C), and fermentation is carried out until the so-called main fermentation is complete, yielding young beer. Furthermore, the fermentation conditions in the fermentation process can be those that are already known.

[0038] (Sake storage process) In the aging process, the wort (young beer) obtained in the fermentation process is matured. Then, in the aging process, the remaining extract is re-fermented, so-called secondary fermentation, and the suspended solids are allowed to settle, clarifying the beer. Furthermore, the maturation conditions during the storage process can be those that are already known. Also, the fermentation process and the storage process can be carried out in different tanks (main fermentation tank and secondary fermentation tank), but they can also be carried out in the same tank.

[0039] In this way, during the fermentation process (and storage process), a post-fermentation liquid containing ethanol and various components produced by fermentation can be obtained. The concentration of ethanol (alcohol content) in the post-fermentation liquid can be, for example, 1 to 20%.

[0040] (Filtration process) In the filtration process, the fermented liquid is subjected to filtration. The filtration process may involve removing insoluble solids and yeast from the fermented liquid (so-called primary filtration), and removing unwanted bacteria and remaining yeast (so-called secondary filtration). However, conventional filtration methods are acceptable. Alternatively, instead of microfiltration, the fermented liquid may be sterilized by heating. Primary filtration, secondary filtration, and heat treatment can be carried out using standard equipment used in the production of beer-flavored beverages.

[0041] (Packaging process) In the packaging process, the filtered fermented liquid is filled into the various containers mentioned above. The filling process can be carried out using general filling equipment.

[0042] (Additive treatment) The method for producing a beer-flavored beverage according to this embodiment is characterized by adding at least one of lactic acid and phosphoric acid at a specific timing. The inventors of the present invention have diligently investigated the addition of lactic acid and phosphoric acid, which has conventionally been carried out during the boiling process, and have found that the flavor of beer-flavored beverages is improved by carrying out the addition in the latter half of the manufacturing process, which has not been done conventionally. Conventional embodiments include, for example, the addition process before the start of the boiling process, immediately after the start of the boiling process, or before the boiling point is reached during the boiling process. In detail, we found that adding at least one of lactic acid and phosphoric acid "after the boiling process," in other words, at at least one of the following timings: (1) after the boiling process but before the fermentation process, (2) between the start and end of the fermentation process, or (3) after the fermentation process, can reduce astringency and off-flavors. We also found that when lactic acid is added, the complexity of the acidity in the resulting beer-flavored beverage is enhanced (the acidity becomes milder), the acidity lingers well, and the initial acidity is suppressed.

[0043] Furthermore, while the desired effect can be achieved if the additive treatment is performed at any of the following times (1) to (3), "(3) after the completion of the fermentation process" is more preferable, "between the start and end of the storage process", "after the completion of the storage process but before the start of the filtration process", and "after the completion of the filtration process" are even more preferable. Furthermore, "(1) After the boiling process is completed but before the fermentation process is started" may, in more detail, be before the start of the standing step, after the start of the standing step but before the end of the standing step, after the end of the standing step, before the start of the cooling step, after the start of the cooling step but before the end of the cooling step, or after the end of the cooling step.

[0044] By performing the additive treatment at a predetermined timing, the pyruvic acid content of the manufactured beer-flavored beverage will be below the predetermined value, and the total content of specific organic acids will be within a predetermined range, thereby achieving the desired effect (reduction of astringency and off-flavors), and, as appropriate, secondary effects (enhancement of complexity of acidity, improvement of the aftertaste of acidity, and suppression of the initial acidity).

[0045] The beer-flavored beverage produced according to this embodiment may be designed so that the pyruvate content is reduced to a predetermined value or less compared to a beer-flavored beverage in which the addition process is not performed at a predetermined timing (specifically, a beer-flavored beverage in which the addition process is performed at a timing between the start of the boiling process and when the wort temperature reaches the boiling point). That is, when the pyruvate content of a beer-flavored beverage in which the addition process is not performed at a predetermined timing is taken as 100%, the product may be designed so that the content is reduced to 95% or less, or to 90% or less, 85% or less, 80% or less, 75% or less, 70% or less, 65% or less, 60% or less, 55% or less, 50% or less, 45% or less, 40% or less, or 35% or less.

[0046] As described above, the method for producing a beer-flavored beverage according to this embodiment can produce a beer-flavored beverage with reduced bitterness and off-flavors. Furthermore, the method for producing a beer-flavored beverage according to this embodiment can produce a beer-flavored beverage in which the complexity of the acidity is enhanced (the acidity becomes milder), the acidity lingers well, and the initial acidity is suppressed.

[0047] [Methods to improve the flavor of beer-flavored beverages] Next, a method for improving the flavor of a beer-flavored beverage according to this embodiment will be described. The method for improving the flavor of a beer-flavored beverage according to this embodiment is a method for improving the flavor of a beer-flavored beverage by reducing astringency and off-flavors, and involves performing an additive treatment in which at least one of lactic acid and phosphoric acid is added at a predetermined timing. The steps involved are as described in the "Method for Manufacturing Beer-Flavored Beverages" mentioned above.

[0048] As described above, the method for improving the flavor of a beer-flavored beverage according to this embodiment can reduce the astringency and off-flavors of the beer-flavored beverage. Furthermore, the method for improving the flavor of a beer-flavored beverage according to this embodiment can enhance the complexity of the acidity of the beer-flavored beverage, improve the lingering acidity, and suppress the initial acidity. [Examples]

[0049] Next, the present invention will be described by illustrating examples of embodiments that satisfy the requirements of the present invention and comparative examples that do not.

[0050] [Preparing the sample] After mixing crushed barley malt and water to saccharify the raw materials, the mixture was filtered to produce wort with an extract concentration of approximately 12 w / w%. Subsequently, a boiling process was carried out (100°C, 90 minutes). Hops (1.4 g / L) were added to the wort during boiling. Then, during the cooling process, after removing aggregates from the wort in the whirlpool tank, the wort was cooled to the appropriate temperature for bottom fermentation. Then, during the fermentation process, bottom-fermenting yeast was added to the cooled wort, and primary fermentation was carried out at the optimal temperature range for bottom-fermenting yeast. Subsequently, secondary fermentation was carried out during the storage process. Finally, in the filtration process, filtration (primary filtration and secondary filtration) was performed to produce each sample. Each sample produced had an alcohol content of 5.1 v / v% and a gas pressure of 2.2 kg / cm² at 20°C. 2 The malt ratio was 100%. When preparing each sample, a fixed amount of acid was added at predetermined timings as shown in the table (in the test group where the acid was added to the boiling kettle, lactic acid or phosphoric acid was added so that the pH of the cooled cold wort was approximately 5.0; the same amount was added to the other test groups). Then, by keeping all conditions other than the "acid added" and the "timing of the addition process" the same for each sample, the effect of these two conditions on flavor was confirmed. In the table, "boiling kettle" refers to the "boiling process (more specifically, before the wort temperature reaches the boiling point during the boiling process)," "whirlpool" refers to the "cooling process (i.e., after the boiling process is complete but before the cooling step begins)," "fermentation tank" refers to the "fermentation process (immediately after the start of the fermentation process)," "downsinking" refers to the "after the main fermentation is complete (before the start of the storage process)," "before filtration" refers to the "after the storage process is complete but before the start of the filtration process," and "after filtration" refers to the "after the filtration process is complete."

[0051] [Exam Content] (Setting a reference point) For each sample (1-1, 1-2, 2-1, 2-2) produced using the method described above, four selected panelists with discerning ability scored each sample on a 5-point scale from 1 to 5 for "complexity of acidity," "lingering acidity," and "initial acidity," according to the evaluation criteria below, and the average score was calculated. Each evaluation was performed by tasting each sample. Then, the average score obtained was rounded to the nearest tenth of a digit to set the baseline scores for the three evaluation criteria mentioned above.

[0052] (This exam) For each sample (3-1 to 3-6, 4-1 to 4-6) produced using the method described above, four selected panelists with discerning ability scored each sample on a 5-point scale from 1 to 5 points according to the following evaluation criteria: "complexity of acidity," "lingering acidity," "initial acidity," "astringency," "off-flavors," and "overall evaluation." The average score was then calculated. Each evaluation was performed by tasting each sample.

[0053] (Complexity of acidity: Evaluation criteria) The complexity of the acidity was evaluated on a 5-point scale, with 1 point for "sharp acidity" and 5 points for "mellow acidity." In the main test for samples 3-1 to 3-6, the baseline scores of samples 1-1 and 1-2 were considered for evaluation, while in the main test for samples 4-1 to 4-6, the baseline scores of samples 2-1 and 2-2 were considered for evaluation. Furthermore, regarding the evaluation of the complexity of the acidity, a higher score indicates that it is enhanced and therefore desirable.

[0054] Furthermore, "complexity of acidity" means that if the acidity is complex and the taste is mellow, the score will be higher, while if the acidity is not complex and is monotonous, the score will be lower if the taste is sharp.

[0055] (Lingering sourness: Evaluation criterion) For the evaluation of lingering sourness, a 5-point scale was used, with 1 point for "sourness that doesn't disappear" and 5 points for "sourness that disappears." In the main test for samples 3-1 to 3-6, the baseline scores of samples 1-1 and 1-2 were considered for evaluation, while in the main test for samples 4-1 to 4-6, the baseline scores of samples 2-1 and 2-2 were considered for evaluation. Regarding the evaluation of the lingering acidity, a higher score indicates a cleaner, more desirable finish.

[0056] Furthermore, "lingering sourness" refers to how cleanly the sourness is removed in the aftertaste. The cleaner the sourness, the higher the score; conversely, the more the sourness lingers and the worse the clean finish, the lower the score.

[0057] (Acidity perceived at the top: Evaluation criteria) For the evaluation of the initial acidity, a score of 1 was given for "weak initial acidity" and a score of 5 for "strong initial acidity," with a total of 5 points. In the main test for samples 3-1 to 3-6, the baseline scores of samples 1-1 and 1-2 were considered for evaluation, and in the main test for samples 4-1 to 4-6, the baseline scores of samples 2-1 and 2-2 were considered for evaluation. Regarding the evaluation of the acidity perceived at the top, a lower score indicates that it is more restrained and therefore preferable.

[0058] Furthermore, "the initial sourness" refers to the sourness perceived at the very beginning of drinking, and is the kind of sourness that interferes with the beer's characteristic aroma and flavor.

[0059] (Astringency: Evaluation Criteria) For the evaluation of astringency, a 5-point scale was used, with 1 point for "no astringency detected," 2 points for "weak astringency," 3 points for "somewhat weak astringency," 4 points for "somewhat strong astringency," and 5 points for "strong astringency." Regarding the evaluation of astringency, a lower score indicates that it has been reduced, which is considered desirable. Furthermore, "astringency" refers to a negative flavor in beer-flavored beverages, as the term suggests.

[0060] (Off-flavors: Evaluation criteria) For evaluating off-flavors, a 5-point scale was used, with 1 point for "no off-flavors detected," 2 points for "weak off-flavors," 3 points for "somewhat weak off-flavors," 4 points for "somewhat strong off-flavors," and 5 points for "strong off-flavors." Regarding the evaluation of off-flavors, a lower score indicates that the off-flavors have been reduced, which is considered desirable. Furthermore, "off-flavors" refer to flavors that detract from the unique aroma and taste of a beer-flavored beverage.

[0061] (Overall rating: Evaluation criteria) For the overall evaluation, a score of 1 was given if the overall evaluation as a beer-flavored beverage was poor, and a score of 5 was given if the overall evaluation as a beer-flavored beverage was excellent. Here, "overall evaluation" refers to the deliciousness of the beer-flavored beverage. For example, if the balance of flavors is off and it doesn't taste good, it will receive a lower overall evaluation.

[0062] The table shows the additive treatment, composition, and evaluation results for each sample. The content values ​​shown in the table represent the content in the final product and were measured based on the measurement method described above. Furthermore, "phosphate" in the table's composition refers to "phosphate ions."

[0063] [Table 1]

[0064] [Table 2]

[0065] [Table 3]

[0066] (Review of results) Table 3 shows the results when the timing of lactic acid addition was changed. The results for samples 3-1 to 3-6 showed that the later the timing of lactic acid addition was after the boiling process, the greater the "reduction of astringency" and "reduction of off-flavors," as well as the "enhancement of complexity of acidity," "improvement of the lingering acidity," and "suppression of the initial acidity." Furthermore, among samples 3-1 to 3-6, samples 3-4 to 3-6, in which lactic acid was added after the completion of the fermentation process, showed pyruvic acid content below a predetermined value, confirming that the "astringency reduction effect" and "off-flavor reduction effect" were more strongly exhibited.

[0067] Table 4 shows the results when the timing of phosphoric acid addition was changed. The results for samples 4-1 to 4-6 confirmed that the later the timing of adding phosphoric acid after the boiling process, the greater the "reduction of astringency" and "reduction of off-flavors." Furthermore, among samples 4-1 to 4-6, samples 4-4 to 4-6, in which phosphoric acid was added after the completion of the fermentation process, showed a pyruvic acid content below the predetermined value, confirming that the "astringency reduction effect" and "off-flavor reduction effect" were more strongly exhibited.

Claims

1. A method for manufacturing a beer-flavored beverage, The boiling process involves boiling the wort, This process includes adding yeast to the wort after boiling and allowing it to ferment. A method for producing a beer-flavored beverage, characterized by performing an additive treatment in which at least one of lactic acid and phosphoric acid is added at at least one of the following timings (1) to (3). (1) After the boiling process is completed and before the fermentation process is started (2) During the period from the start to the end of the fermentation process (3) After the completion of the fermentation process

2. The process includes a maturation and storage process following the fermentation process, The method for producing a beer-flavored beverage according to claim 1, characterized in that the additive treatment is performed at at least one of the following timings: between the start and end of the storage process, and after the end of the storage process.

3. The storage process is followed by a filtration process, The method for producing a beer-flavored beverage according to claim 2, characterized in that the additive treatment is performed at at least one of the following timings: after the completion of the storage process and before the start of the filtration process, and after the completion of the filtration process.

4. A method for producing a beer-flavored beverage according to any one of claims 1 to 3, comprising the step of setting the total content of citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, acetic acid, and pyroglutamic acid to 500 to 2000 mg / L.

5. A method for producing a beer-flavored beverage according to any one of claims 1 to 3, comprising the step of reducing the pyruvic acid content to 35 mg / L or less.

6. A method for improving the flavor of beer-flavored beverages by reducing bitterness and off-flavors, The boiling process involves boiling the wort, This process includes adding yeast to the wort after boiling and allowing it to ferment. A method for improving the flavor of a beer-flavored beverage, characterized by performing an additive treatment in which at least one of lactic acid and phosphoric acid is added at at least one of the following timings (1) to (3). (1) After the boiling process is completed and before the fermentation process is started (2) During the period from the start to the end of the fermentation process (3) After the completion of the fermentation process

7. The total content of citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, acetic acid, and pyroglutamic acid is 500 to 2000 mg / L. A beer-flavored beverage with a pyruvate content of 35 mg / L or less.

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