Beer-flavored beverage

Abstract

To provide a beer-flavored beverage that increases the total amount of arabinoxylan while suppressing astringency and off-flavors. [Solution] A beer-flavored beverage having a total arabinoxylan content of 70 mg / 100 mL or more and a free amino nitrogen (FAN) content of less than 55 mg / L.

Description

Technical Field

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

Background Art

[0002] With the diversification of consumers' preferences, the development of beer - flavored beverages with various flavor characteristics has been underway. For example, in Patent Document 1, a beer - flavored beverage that can feel a richness in taste is disclosed, where the content of free amino - type nitrogen (FAN) is 8.5 mg / 100 mL or more and the apparent degree of fermentation is 105.0% or more. Also, for example, in Patent Document 2, a beer - flavored beverage that is low in carbohydrates, excellent in the mildness of bitterness, excellent in the persistence of bitterness, and excellent in the quality of bitterness is disclosed, where the carbohydrate content is less than 0.5 g / 100 mL and the total arabinoxylan amount is 25 mg / 100 mL or more.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, the present inventor has found a problem that in a beer - flavored beverage with an increased total arabinoxylan amount, astringency and off - flavors may be strongly felt.

[0005] The present invention has been made in view of the above circumstances, and an object thereof is to provide a beer - flavored beverage in which astringency and off - flavors are suppressed while increasing the total arabinoxylan amount.

Means for Solving the Problems

[0006] The present invention relates to a beer-flavored beverage having a total arabinoxylan content of 70 mg / 100 mL or more and a free amino nitrogen (FAN) content of less than 55 mg / L.

[0007] The inventors have found that in beer-flavored beverages with a high free amino nitrogen (FAN) content, increasing the total arabinoxylan content results in a stronger astringency and off-flavor. The beer-flavored beverage according to the present invention keeps the FAN content low, thus suppressing astringency and off-flavor even while increasing the total arabinoxylan content. Furthermore, because the total arabinoxylan content and FAN content of the beer-flavored beverage according to the present invention are within a predetermined range, in addition to the effect of suppressing astringency and off-flavor, it also provides a more pleasant sensation compared to beer-flavored beverages outside this range, resulting in an overall improvement in the aroma and flavor of the beer-flavored beverage.

[0008] The above-mentioned beer-flavored beverage may have a malt content of 50% by mass or more.

[0009] The above-mentioned beer-flavored beverage may further contain furfuryl alcohol, with a furfuryl alcohol content of 0.7 mg / L or more. This maintains the effect of suppressing astringency and off-flavors while further enhancing the pleasant sensation.

[0010] The above-mentioned beer-flavored beverage may have a carbohydrate content of 0.5g / 100mL or more but less than 1.5g / 100mL. Beer-flavored beverages with such low carbohydrate content tend to have a lack of depth of flavor, making them prone to bitterness and off-flavors. The beer-flavored beverage according to the present invention suppresses bitterness and off-flavors even when the carbohydrate content is low.

[0011] The present invention also relates to a method for producing a beer-flavored beverage, which includes adjusting the total amount of arabinoxylan to 70 mg / 100 mL or more, and adjusting the content of free amino nitrogen (FAN) to less than 55 mg / L.

[0012] The present invention further relates to a method for producing a beer-flavored beverage, which includes adjusting the total amount of arabinoxylan to 70 mg / 100 mL or more, and adjusting the amount of free amino nitrogen (FAN) to less than 55 mg / L.

[0013] The present invention includes, for example, the following inventions: [1] A beer-flavored beverage containing 70 mg / 100 mL or more of total arabinoxylan and less than 55 mg / L of free amino nitrogen (FAN). [2] A beer-flavored beverage as described in [1], wherein the malt content is 50% by mass or more. [3] It also contains furfuryl alcohol, A beer-flavored beverage as described in [1] or [2], having a furfuryl alcohol content of 0.7 mg / L or more. [4] A beer-flavored beverage described in any of [1] to [3], having a carbohydrate content of 0.5g / 100mL or more and less than 1.5g / 100mL. [5] A method for producing a beer-flavored beverage, comprising adjusting the total amount of arabinoxylan to 70 mg / 100 mL or more, and adjusting the amount of free amino nitrogen (FAN) to less than 55 mg / L. [6] A method for reducing the astringency and off-flavors of beer-flavored beverages, comprising adjusting the total amount of arabinoxylan to 70 mg / 100 mL or more, and adjusting the amount of free amino nitrogen (FAN) to less than 55 mg / L. [Effects of the Invention]

[0014] According to the present invention, it is possible to provide a beer-flavored beverage that increases the total amount of arabinoxylan while suppressing astringency and off-flavors. [Modes for carrying out the invention]

[0015] Hereinafter, embodiments for implementing the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

[0016] 〔Beer-flavored beverage〕 The beer-flavored beverage according to this embodiment has a total arabinoxylan amount of 70 mg / 100 mL or more and a free amino nitrogen (FAN) content of less than 55 mg / L.

[0017] In this specification, "beer-flavored beverage" means a beverage having a beer-like flavor. Examples of beer-flavored beverages include, but are not limited to, beer, low-malt beer, and other foaming alcoholic beverages defined in Article 3 of the Liquor Tax Act (Law No. 6 of 1953). In addition, beer-flavored beverages may include beverages that do not belong to foaming alcoholic beverages under the Liquor Tax Act and soft drinks (e.g., non-alcoholic beer-flavored beverages). The beer-flavored beverage according to this embodiment is not limited to those exemplified above.

[0018] The beer-flavored beverage according to this embodiment may be a beer-flavored alcoholic beverage having an alcohol concentration of 1 v / v% or more, or a non-alcoholic beer-flavored beverage having an alcohol concentration of less than 1 v / v%. In this specification, alcohol means ethanol unless otherwise specified.

[0019] The alcohol concentration of the beer-flavored alcoholic beverage is not particularly limited and may be, for example, 1 v / v% or more, 1.5 v / v% or more, 2 v / v% or more, 2.5 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, 4 v / v% or more, or 4.5 v / v% or more. Also, the alcohol concentration of the beer-flavored alcoholic beverage may be, for example, 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less, 6.5 v / v% or less, 6 v / v% or less, 5.5 v / v% or less, or 5 v / v% or less.

[0020] The alcohol concentration of non-alcoholic beer-flavored beverages may be less than 1 v / v%, 0.5 v / v% or less, 0.1 v / v% or less, or less than 0.005 v / v% (0.00 v / v%).

[0021] The alcohol concentration of the beer-flavored beverage according to this embodiment can be measured, for example, by the method described in "8.3.6 Beer, Alcohol (Alcoholizer Method)" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and enlarged in 2013).

[0022] In this embodiment, the beer-flavored beverage is preferably a beer-flavored alcoholic beverage, as the effects of the present invention are more pronounced in this embodiment.

[0023] The total amount of arabinoxylan in the beer-flavored beverage according to this embodiment may be 70 mg / 100 mL or more. In this specification, "total amount of arabinoxylan" refers to the value calculated by hydrolyzing the arabinoxylan in the beer-flavored beverage to convert it to xylose and arabinose, quantifying the total amount of xylose in the hydrolysate, and multiplying the total amount of xylose by 100 / 62. The total amount of xylose is the sum of the xylose produced by hydrolysis and the free xylose originally present in the beer-flavored beverage. The free xylose originally present in the beer-flavored beverage can be considered as arabinoxylan that has been reduced in molecular weight, and is therefore used in calculating the total amount of xylose. The quantification of xylose can be performed, for example, using a commercially available kit (D-Xylose Analysis Kit, manufactured by Megazyme).

[0024] The total amount of arabinoxylan in the beer-flavored beverage according to this embodiment may be, for example, 75 mg / 100 mL or more, 80 mg / 100 mL or more, 85 mg / 100 mL or more, 90 mg / 100 mL or more, 95 mg / 100 mL or more, 100 mg / 100 mL or more, 105 mg / 100 mL or more, 110 mg / 100 mL or more, 115 mg / 100 mL or more, 120 mg / 100 mL or more, or 125 mg / 100 mL or more, as this enhances the effects of suppressing astringency and off-flavors, providing a pleasant sensation, and overall superior flavor as a beer-flavored beverage. From a similar viewpoint, the total amount of arabinoxylan in the beer-flavored beverage according to this embodiment may be, for example, less than 250 mg / 100 mL, 245 mg / 100 mL or less, 240 mg / 100 mL or less, 235 mg / 100 mL or less, 230 mg / 100 mL or less, 225 mg / 100 mL or less, 220 mg / 100 mL or less, 215 mg / 100 mL or less, 210 mg / 100 mL or less, 205 mg / 100 mL or less, 200 mg / 100 mL or less, 195 mg / 100 mL or less, 190 mg / 100 mL or less, 185 mg / 100 mL or less, and 180 mg / 100 mL. It may be less than or equal to L, 175 mg / 100 mL or less, 170 mg / 100 mL or less, 165 mg / 100 mL or less, 160 mg / 100 mL or less, 155 mg / 100 mL or less, 150 mg / 100 mL or less, 145 mg / 100 mL or less, 140 mg / 100 mL or less, 135 mg / 100 mL or less, 130 mg / 100 mL or less, 125 mg / 100 mL or less, 120 mg / 100 mL or less, 115 mg / 100 mL or less, 110 mg / 100 mL or less, 105 mg / 100 mL or less, or 100 mg / 100 mL or less.

[0025] The total amount of arabinoxylan can be adjusted, for example, by adding arabinoxylan. The total amount of arabinoxylan can also be adjusted, for example, by the type and amount of raw materials (e.g., malt) used, and by the conditions of the manufacturing process (e.g., mashing process) (e.g., temperature).

[0026] The FAN content of the beer-flavored beverage according to this embodiment may be less than 55 mg / L. The FAN content of the beer-flavored beverage according to this embodiment may be, for example, 52.5 mg / L or less, 50 mg / L or less, 47.5 mg / L or less, 45 mg / L or less, 42.5 mg / L or less, or 40 mg / L or less, as the effect of suppressing bitterness and off-flavors, the effect of providing a pleasant sensation, and the overall superior flavor of the beer-flavored beverage become more pronounced. From a similar viewpoint, the FAN content of the beer-flavored beverage according to this embodiment may be, for example, greater than 0 mg / L, 5 mg / L or more, 7.5 mg / L or more, 10 mg / L or more, 12.5 mg / L or more, 15 mg / L or more, 17.5 mg / L or more, 20 mg / L or more, 22.5 mg / L or more, 25 mg / L or more, 27.5 mg / L or more, 30 mg / L or more, 32.5 mg / L or more, or 35 mg / L or more.

[0027] The FAN content of beer-flavored beverages is measured by the method described in "8.18 Free amino nitrogen (IM)-ninhydrin colorimetric 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 augmented in 2013).

[0028] The FAN content can be adjusted, for example, by adding free amino acids. The FAN content can also be adjusted, for example, by the type and amount of raw materials (e.g., malt) used, and by the conditions of the manufacturing process (e.g., mashing process) (e.g., temperature).

[0029] The beer-flavored beverage according to this embodiment may further contain furfuryl alcohol. When the beer-flavored beverage according to this embodiment further contains furfuryl alcohol, the amount of furfuryl alcohol may be, for example, 0.3 mg / L or more, 0.35 mg / L or more, 0.4 mg / L or more, 0.45 mg / L or more, 0.5 mg / L or more, 0.55 mg / L or more, 0.6 mg / L or more, 0.65 mg / L or more, 0.7 mg / L or more, 0.75 mg / L or more, or 0.8 mg / L or more, as the effect of suppressing astringency and off-flavors, as well as the effect of providing a pleasant sensation and overall superior flavor as a beer-flavored beverage, becomes more pronounced. If the beer-flavored beverage according to this embodiment further contains furfuryl alcohol, there is no particular upper limit on the amount of furfuryl alcohol, but for example it may be 10 mg / L or less, 5 mg / L or less, 4 mg / L or less, 3.5 mg / L or less, 3 mg / L or less, 2.5 mg / L or less, 2 mg / L or less, or 1.5 mg / L or less.

[0030] The furfuryl alcohol content of beer-flavored beverages can be measured, for example, by extracting with dichloromethane, then dehydrating and concentrating the mixture, and finally measuring it using the standard addition method with GC-MS.

[0031] The furfuryl alcohol content can be adjusted, for example, by adding furfuryl alcohol at any stage in the production of beer-flavored beverages, by appropriately selecting the type of raw material, the amount used and the method of addition, and the production conditions, etc., that result in a higher or lower furfuryl alcohol content, or by any combination thereof. The addition of furfuryl alcohol may be, for example, by adding furfuryl alcohol itself, or by adding a composition containing furfuryl alcohol (e.g., plant raw materials, flavoring compositions).

[0032] The carbohydrate content of the beer-flavored beverage according to this embodiment may be, for example, 0.5g / 100mL or more, 0.55g / 100mL or more, 0.6g / 100mL or more, 0.65g / 100mL or more, 0.7g / 100mL or more, 0.75g / 100mL or more, 0.8g / 100mL or more, 0.85g / 100mL or more, 0.9g / 100mL or more, 0.95g / 100mL or more, 1g / 100mL or more, 1.05g / 100mL or more, 1.1g / 100mL or more, 1.15g / 100mL or more, 1.2g / 100mL or more, 1.25g / 100mL or more, or 1.3g / 100mL or more. The carbohydrate content of the beer-flavored beverage according to this embodiment may be, for example, 2.5g / 100mL or less, 2.4g / 100mL or less, 2.3g / 100mL or less, 2.2g / 100mL or less, 2.1g / 100mL or less, 2g / 100mL or less, 1.9g / 100mL or less, 1.8g / 100mL or less, 1.7g / 100mL or less, 1.6g / 100mL or less, 1.5g / 100mL or less, less than 1.5g / 100mL, or 1.4g / 100mL or less. The carbohydrate content can be adjusted by the type and amount of raw materials used, etc.

[0033] In this specification, "carbohydrates" refers to carbohydrates as defined in the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003). Specifically, carbohydrates refer to what remains in food after excluding protein, lipids, dietary fiber, ash, water, and alcohol. The carbohydrate content in beer-flavored beverages is calculated by subtracting the amounts of protein, lipids, dietary fiber, ash, water, and alcohol from the weight of the beer-flavored beverage. The amounts of protein, lipids, ash, and water are measured according to the methods specified in the Food Nutrition Labeling Standards. The amount of alcohol can be measured together with the amount of water. Specifically, the amount of protein is measured by the modified Dumas method for the determination of total nitrogen (protein), the amount of lipids is measured by ether extraction, chloroform-methanol mixture extraction, Gerber's method, acid hydrolysis, or Röse-Gottlieb method, the amount of dietary fiber is measured by high-performance liquid chromatography or Prosky method, the amount of ash is measured by magnesium acetate ashing, direct ashing, or sulfuric acid ashing, and the amount of water and alcohol can be measured by Karl Fischer method, drying aid method, reduced-pressure heating and drying method, atmospheric pressure heating and drying method, or plastic film method.

[0034] The beer-flavored beverage according to this embodiment may or may not contain malt as an ingredient. In this specification, malt refers to malt or processed malt products. Examples of malt include barley, wheat, rye, oats, oats, pearl oats, and oats. Examples of processed malt products include malt extract, malt, and malt extract. Malt extract is obtained by extracting malt extract containing sugars and nitrogen from malt. Malt is obtained by germinating malt. As malt, colored malt (e.g., caramel malt, crystal malt, dark malt, chocolate malt, coffee malt, etc.) produced by roasting or scorching at a relatively high temperature (e.g., about 120°C) during malt production may be used. Malt extract is obtained by extracting extract containing sugars and nitrogen from malt.

[0035] The beer-flavored beverage according to this embodiment may or may not contain hops as an ingredient. Hops include, for example, dried hops, hop pellets, and hop extract, as well as processed hop products such as raw hops, hexahops, tetrahops, and isopropyl hop extract.

[0036] The beer-flavored beverage according to this embodiment may have a malt usage ratio (the proportion of malt in ingredients other than water and hops) of 50% by mass or more. The malt usage ratio may be 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, or 95% by mass or more. Alternatively, the malt usage ratio may be 100% by mass, or 100% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 66% by mass or less, 65% by mass or less, 60% by mass or less, or 55% by mass or less.

[0037] The beer-flavored beverage according to this embodiment may contain bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, etc., which are commonly used in beverages, as long as they do not impair the effects of the present invention. Examples of bittering agents include, in addition to the hops mentioned above, iso-alpha acids, caffeine, gentian extract, peptides, theobromine, naringin, bitter oak extract, wormwood extract, cinchona extract, etc. Examples of coloring agents include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. 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 K, 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. Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and DL-sodium malate. Examples of salts include table salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0038] The bitterness value (BU) of the beer-flavored beverage according to this embodiment may be, for example, 0.0 or more and 50.0 or less. The BU of the beer-flavored beverage according to this embodiment may be, for example, 40.0 or less, 30.0 or less, 20.0 or less, or 15.0 or less, and may be 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, or 10.0 or more. The bitterness value of the beer-flavored beverage according to this embodiment can be measured by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and augmented in 2013). The bitterness value can be appropriately set within the above range by, for example, adjusting the type and amount of raw materials used.

[0039] The beer-flavored beverage according to this embodiment may be non-carbonated or carbonated. Here, non-carbonated means that the gas pressure at 20°C is 0.049 MPa (0.5 kg / cm²). 2 This refers to a gas pressure of less than 0.049 MPa (0.5 kg / cm²) at 20°C, and foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg / cm²). 2 This refers to a pressure of 0.294 MPa (3.0 kg / cm²) or higher. If it is to be foamy, the upper limit of the gas pressure is 0.294 MPa (3.0 kg / cm²). 2 It can be set to that extent.

[0040] The beer-flavored beverage according to this embodiment can be provided in a container. Any airtight container is acceptable, and so-called metal containers (such as aluminum or steel cans or kegs) can be used. Alternatively, glass containers, PET bottles, paper containers, pouch containers, etc., can also be used. The capacity of the container is not particularly limited, and any currently available containers can be used. It is preferable to use a metal container because it can completely block gas, moisture, and light, and maintain stable quality at room temperature for a long period of time.

[0041] [Method of manufacturing beer-flavored beverages] The beer-flavored beverage according to this embodiment can be produced by a manufacturing method that includes, for example, adjusting the total amount of arabinoxylan to 70 mg / 100 mL or more, and adjusting the amount of free amino nitrogen (FAN) to less than 55 mg / L. This manufacturing method may further include, if necessary, adjusting the amount of furfuryl alcohol, adjusting the amount of carbohydrates, etc. This manufacturing method may, for example, involve mixing raw materials to produce a beer-flavored beverage (mixing method), or it may involve fermentation with yeast or the like to produce a beer-flavored beverage (fermentation method).

[0042] A manufacturing method (method by blending) according to one embodiment includes, for example, a blending step of blending water, arabinoxylan, and, if necessary, alcohol (e.g., distilled alcohol such as raw material alcohol, spirits and vodka, fermented liquid obtained by brewing), and / or various additives (e.g., bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, water-soluble dietary fiber, etc.) and other raw materials such as wort in a raw material tank. The blending step can be carried out in accordance with conventional methods, except for adjusting the total amount of arabinoxylan and the content of FAN within the above range.

[0043] The manufacturing method according to this embodiment may further include a filtration step of filtering a mixture obtained by mixing each component in a blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling the sterilized filtrate sterilized in the first sterilization step into containers such as bottles, cans, or PET bottles, and a second sterilization step of sterilizing the filtrate filled into the containers together with the containers.

[0044] The blending process may involve mixing while stirring with a stirrer or similar device to ensure that each component is well combined. The filtration process can be carried out using, for example, a general filter or strainer. The first sterilization process may be carried out by plate sterilization, from the viewpoint of processing speed, etc., and is not limited to this method as long as a similar process can be performed. The filling process may be carried out in a clean room that maintains a level of cleanliness that is normally maintained in beverage manufacturing. The second sterilization process can be carried out by heating the filtrate together with the container at a predetermined temperature and for a predetermined time. The first or second sterilization process may be a non-heating sterilization process. Examples of non-heating sterilization processes include ultraviolet (UV) sterilization. It is also possible to perform unsterilized filling without performing a sterilization process.

[0045] Other embodiments of the manufacturing method (fermentation method) include, for example, a preparation step and a fermentation step.

[0046] The preparation process is the process of preparing the pre-fermentation liquid to be used for fermentation. The preparation process may be, for example, the process of obtaining the pre-fermentation liquid using raw materials and preparation water (water used in the preparation process). The preparation process may also include, for example, a boiling process in which the sugar-containing liquid is boiled, a removal process in which solids are removed from the raw material liquid, and a cooling process in which the raw material liquid is cooled.

[0047] In the boiling process, the sugar-containing liquid is boiled to obtain the boiled liquid (sugar-containing liquid after boiling). The sugar-containing liquid is a liquid that contains components capable of alcoholic fermentation by yeast. Examples of sugar-containing liquids include wort and syrup. Wort is a liquid obtained after the saccharification of the aforementioned barley raw materials, and is unfermented. Wort can be obtained, for example, by the process of mixing the aforementioned barley raw materials with water, the process of saccharifying the liquid containing the raw materials and water by a conventional method to obtain a saccharified liquid, and the process of filtering the saccharified liquid. During saccharification, an enzyme preparation containing a polysaccharide-degrading enzyme and / or an enzyme preparation containing a protein-degrading enzyme may be added.

[0048] Hops may be added to the raw material liquid during the boiling process. Examples of hops that can be added include dried hops, hop pellets, and hop extract. The hops may also be processed hop products such as raw hops, hexahops, tetrahops, and isopropyl hop extract.

[0049] In the removal step, solid matter is removed from the boiled liquid to obtain a purified liquid. The removal step can be carried out, for example, by precipitating the insoluble solid matter contained in the boiled liquid. Examples of solid matter include heat-coagulated material produced during the boiling step, and, if hops were added during the boiling step, hop residue, etc. The removal step may be carried out in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which yeast fermentation is possible to obtain a pre-fermentation liquid.

[0050] The fermentation process involves fermenting the pre-fermentation liquid with yeast. The fermentation process yields a post-fermentation liquid, which is the result of fermenting the pre-fermentation liquid with yeast. In the fermentation process, alcoholic fermentation is carried out by yeast. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented, yielding a post-fermentation liquid containing alcohol produced by the yeast.

[0051] In the manufacturing method according to this embodiment, the post-fermentation process may include steps for maturing and cooling the post-fermentation liquid, and for filtering the post-fermentation liquid. By performing the filtering step, insoluble solids, yeast, etc., can be removed from the post-fermentation liquid.

[0052] In the manufacturing method according to this embodiment, other post-fermentation steps may include heating (sterilization) of the post-fermentation liquid (or the post-fermentation liquid after the filtration step), and the addition of various additives (for example, bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, water-soluble dietary fiber).

[0053] The manufacturing method (fermentation method) according to this embodiment can be carried out in accordance with conventional methods, except that the total amount of arabinoxylan and the content of FAN are adjusted to within the above range. The total amount of arabinoxylan and the content of FAN can be adjusted, for example, by the type and amount of raw materials (e.g., malt) used, and the conditions of the manufacturing process (e.g., mashing process) (e.g., temperature). The total amount of arabinoxylan can also be adjusted, for example, by adding arabinoxylan.

[0054] [Method for reducing bitterness and off-flavors in beer-flavored beverages] The present invention described above can also be understood as a method for reducing the astringency and off-flavors of beer-flavored beverages, which includes adjusting the total amount of arabinoxylan to 70 mg / 100 mL or more and adjusting the free amino nitrogen (FAN) content to less than 55 mg / L. The above-described embodiments can be applied without limitation as specific examples of the method according to this embodiment. [Examples]

[0055] The present invention will be described more specifically below based on examples. However, the present invention is not limited to the following examples.

[0056] [Reference Example 1: Manufacturing and Evaluation of Beer-Flavored Beverages] <Manufacturing of beer-flavored beverages> Using malt and liquid sugar as raw materials, a beer-flavored beverage A with a malt content of 51% by mass was obtained by conventional methods (fermentation). Using beer-flavored beverage A as the base liquid, the beer-flavored beverages of Reference Examples 1-1 and 1-2 were manufactured. The beer-flavored beverage of Reference Example 1-1 was manufactured by diluting beer-flavored beverage A with water and then adding free amino acids (branched-chain amino acids; the same applies hereinafter). The beer-flavored beverage of Reference Example 1-2 was manufactured by adding commercially available arabinoxylan (arabinoxylan NK, manufactured by API Corporation; the same applies hereinafter) and free amino acids to beer-flavored beverage A.

[0057] <Measurement of alcohol concentration> The alcohol concentration of the beer-flavored beverage was measured using the method described in "8.3.6 Beer, Alcohol (Alcoholizer Method)" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and expanded in 2013).

[0058] <Measurement of carbohydrate content> The moisture content, alcohol content, protein content, and ash content of beer-flavored beverages were measured. Moisture content and alcohol content were measured by atmospheric pressure heating and drying. Protein content was measured by the modified Dumas method for the determination of total nitrogen (protein). Ash content was measured by direct ashing. Assuming a lipid content of 0 g / 100 mL and a dietary fiber content of 0.1 g / 100 mL in the beer-flavored beverage, the carbohydrate content (g / 100 mL) of the beer-flavored beverage was calculated by subtracting the moisture content, alcohol content, protein content, and ash content from the weight of the beer-flavored beverage.

[0059] <Measurement of Free Amino Nitrogen (FAN) Content> The FAN content of beer-flavored beverages was measured using the method described in "8.18 Free Amino Nitrogen (IM)-Ninhydrin Colorimetric 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 augmented in 2013).

[0060] <Measurement of total arabinoxylan content> The total amount of arabinoxylan in beer-flavored beverages was determined using the following procedure. 200 μL of a beer-flavored beverage sample, diluted 100-fold with water, was mixed with 100 μL of 5N HCl and shaken for 1 hour at 99°C and 1,400 rpm (shaking for 20 seconds every minute) using a Thermomixer (Eppendorf Thermomixer Confort). This hydrolyzed the arabinoxylan, converting it to xylose and arabinose. The mixture was then centrifuged at 13,200 rpm and 25°C for 10 minutes. The supernatant was neutralized by adding an equal volume of 5N NaOH to the 5N HCl, and the resulting sample was used to quantify the total xylose content (the sum of free xylose and xylose produced by arabinoxylan hydrolysis). The quantification of total xylose content was performed using a commercially available kit (D-Xylose Analysis Kit, Megazyme) according to the instructions provided with the kit. The total arabinoxylan content was calculated by multiplying the measured total xylose content by 100 / 62.

[0061] <Measurement of furfuryl alcohol content> The furfuryl alcohol content of beer-flavored beverages was measured using the standard addition method with GC-MS after extraction with dichloromethane, dehydration, and concentration.

[0062] <Sensory evaluation> Sensory evaluations were conducted on the beer-flavored beverages of Reference Examples 1-1 and 1-2, focusing on the evaluation items of "pleasant sensation," "astringency," "off-flavors," and "overall evaluation." The sensory evaluations were performed by a selected panel of five discriminatory individuals. Each evaluation item was rated on a 5-point scale from 1 to 5, and the average score was used as the evaluation score.

[0063] The criteria for evaluating "astringency" are as follows: 5 points: Very impressive 4 points: Feels a little strong. 3 points: can be felt 2 points: Slightly noticeable 1 point: None

[0064] The criteria for evaluating "off-flavors" are as follows: 5 points: Very impressive 4 points: Feels a little strong. 3 points: can be felt 2 points: Slightly noticeable 1 point: None

[0065] The results are shown in Table 1.

[0066] [Table 1]

[0067] From a comparison of the beer-flavored beverages in Reference Examples 1-1 and 1-2, it was found that when the FAN content is high, increasing the total arabinoxylan content results in a stronger astringency and off-flavor.

[0068] [Test Example 1: Manufacturing and Evaluation of Beer-Flavored Beverages] <Manufacturing of beer-flavored beverages> Commercially available arabinoxylan and free amino acids were added to beer-flavored beverage A to produce the beer-flavored beverages of Test Examples 1-1 to 1-4.

[0069] <Measurement of alcohol concentration> The alcohol concentration of the beer-flavored beverage was measured using the same method as in Reference Example 1.

[0070] <Measurement of carbohydrate content> The sugar content of the beer-flavored beverage was measured using the same method as in Reference Example 1.

[0071] <Measurement of Free Amino Nitrogen (FAN) Content> The FAN content of the beer-flavored beverage was measured using the same method as in Reference Example 1.

[0072] <Measurement of total arabinoxylan content> The total amount of arabinoxylan in beer-flavored beverages was measured using the same method as in Reference Example 1.

[0073] <Measurement of furfuryl alcohol content> The furfuryl alcohol content of the beer-flavored beverage was measured using the same method as in Reference Example 1.

[0074] <Sensory evaluation> Sensory evaluations were conducted on the beer-flavored beverages in Test Examples 1-1 to 1-4, focusing on the evaluation items of "pleasant sensation," "astringency," "off-flavors," and "overall evaluation."

[0075] "A pleasant sensation of stimulation" refers to a state where one perceives the volume of aroma and flavor while also experiencing a pleasant sensation in the mouth. The evaluation criteria for "a pleasant sensation of stimulation" are as follows: 5 points: Very impressive 4 points: Feels a little strong. 3 points: can be felt 2 points: Slightly noticeable 1 point: None For the "pleasant sensation of stimulation," the scores for the beer-flavored beverages in Test Examples 1-4 were fixed at 1 point, and the score for the beer-flavored beverage in Test Example 1-2 was fixed at 4 points. These scores were then used as a baseline to evaluate the other beer-flavored beverages.

[0076] The "Overall Rating" assessed the beer's overall flavor and aroma. The "Overall Rating" was scored on a scale of 1 to 5, with 5 being excellent and 1 being poor.

[0077] For all other aspects, sensory evaluation was conducted under the same conditions and procedures as in Reference Example 1.

[0078] The results are shown in Table 2.

[0079] [Table 2]

[0080] The beer-flavored beverages in Test Examples 1-1 to 1-3, which contained less than 55 mg / L of free amino nitrogen (FAN), showed suppressed astringency and off-flavors despite having high total arabinoxylan content (70 mg / 100 mL or more). Furthermore, the beer-flavored beverages in Test Examples 1-1 to 1-3 also showed improved pleasant stimulating sensations and received high overall ratings.

[0081] [Test Example 2: Manufacturing and Evaluation of Beer-Flavored Beverages] <Manufacturing of beer-flavored beverages> Except for adding an enzyme preparation containing a proteolytic enzyme during the brewing process, beer-flavored beverage B was obtained using the same method as beer-flavored beverage A.

[0082] Beer-flavored beverage A and beer-flavored beverage B were mixed to produce the beer-flavored beverage of Test Example 2-2. Commercially available arabinoxylan and free amino acids were added to beer-flavored beverage A to produce the beer-flavored beverages of Test Examples 2-1 and 2-3.

[0083] <Measurement of alcohol concentration> The alcohol concentration of the beer-flavored beverage was measured using the same method as in Reference Example 1.

[0084] <Measurement of carbohydrate content> The sugar content of the beer-flavored beverage was measured using the same method as in Reference Example 1.

[0085] <Measurement of Free Amino Nitrogen (FAN) Content> The FAN content of the beer-flavored beverage was measured using the same method as in Reference Example 1.

[0086] <Measurement of total arabinoxylan content> The total amount of arabinoxylan in beer-flavored beverages was measured using the same method as in Reference Example 1.

[0087] <Measurement of furfuryl alcohol content> The furfuryl alcohol content of the beer-flavored beverage was measured using the same method as in Reference Example 1.

[0088] <Sensory evaluation> Sensory evaluation was conducted on the beer-flavored beverages of Test Examples 2-1 to 2-3 under the same conditions and procedures as in Test Example 1.

[0089] The results are shown in Table 3.

[0090] [Table 3]

[0091] In Test Examples 2-1 and 2-2, the beer-flavored beverages, which had a free amino nitrogen (FAN) content of less than 55 mg / L, showed suppressed astringency and off-flavors despite having a high total arabinoxylan content (70 mg / 100 mL or more). Furthermore, the beer-flavored beverages in Test Examples 2-1 and 2-2 also exhibited improved pleasant stimulating sensations and received high overall ratings. This trend was consistent regardless of whether the FAN content and total arabinoxylan content were adjusted through brewing or additives.

[0092] [Test Example 3: Manufacturing and Evaluation of Beer-Flavored Beverages] <Manufacturing of beer-flavored beverages> The beer-flavored beverage of Test Example 2-2 was used as the base liquid, and furfuryl alcohol was added to it to produce the beer-flavored beverages of Test Examples 3-1 and 3-2.

[0093] <Measurement of alcohol concentration> The alcohol concentration of the beer-flavored beverage was measured using the same method as in Reference Example 1.

[0094] <Measurement of carbohydrate content> The sugar content of the beer-flavored beverage was measured using the same method as in Reference Example 1.

[0095] <Measurement of Free Amino Nitrogen (FAN) Content> The FAN content of the beer-flavored beverage was measured using the same method as in Reference Example 1.

[0096] <Measurement of total arabinoxylan content> The total amount of arabinoxylan in beer-flavored beverages was measured using the same method as in Reference Example 1.

[0097] <Measurement of furfuryl alcohol content> The furfuryl alcohol content of the beer-flavored beverage was measured using the same method as in Reference Example 1.

[0098] <Sensory evaluation> Sensory evaluation was performed on the beer-flavored beverages of Test Example 3-1 and Test Example 3-2 under the same conditions and procedures as in Test Example 1.

[0099] The results are shown in Table 4. For convenience, the results for the beer-flavored beverage in Test Example 2-2 are also shown in Table 4.

[0100] [Table 4]

[0101] As the furfuryl alcohol content increased, the pleasant sensation improved while maintaining the effect of suppressing astringency and off-flavors, and the overall rating also improved.

Claims

1. A beer-flavored beverage containing 70 mg / 100 mL or more of total arabinoxylan and less than 55 mg / L of free amino nitrogen (FAN).

2. The beer-flavored beverage according to claim 1, wherein the malt usage ratio is 50% by mass or more.

3. It also contains furfuryl alcohol, A beer-flavored beverage according to claim 1 or 2, wherein the furfuryl alcohol content is 0.7 mg / L or more.

4. A beer-flavored beverage according to claim 1 or 2, wherein the carbohydrate content is 0.5 g / 100 mL or more and less than 1.5 g / 100 mL.

5. A method for producing a beer-flavored beverage, comprising adjusting the total amount of arabinoxylan to 70 mg / 100 mL or more, and adjusting the amount of free amino nitrogen (FAN) to less than 55 mg / L.

6. A method for reducing the astringency and off-flavors of a beer-flavored beverage, comprising adjusting the total amount of arabinoxylan to 70 mg / 100 mL or more, and adjusting the free amino nitrogen (FAN) content to less than 55 mg / L.

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