Method for manufacturing beer-flavored beverages, method for improving filtration efficiency and method for predicting filtration efficiency in the manufacture of beer-flavored beverages, and beer-flavored beverages

Abstract

The present invention provides a method for producing a beer-flavored beverage with effectively improved filterability while using wheat, a method for effectively improving filterability and a method for effectively predicting filterability in the production of a beer-flavored beverage using wheat, and a novel beer-flavored beverage. [Solution] A method for producing a beer-flavored beverage includes a brewing step of preparing a raw material liquid using raw materials including wheat, and a beverage filtration step of performing beverage filtration of the raw material liquid, further including the addition of an acid and / or the addition of pectinase and / or xylanase to improve the filterability of the beverage filtration. The filterability prediction method evaluates the concentration of fine particles in the raw material liquid to be subjected to beverage filtration as an indicator for predicting the filterability of the beverage filtration.

Description

[Technical Field]

[0001] This invention relates to a method for producing beer-flavored beverages, a method for improving filtration efficiency and a method for predicting filtration efficiency in the production of beer-flavored beverages, and beer-flavored beverages. [Background technology]

[0002] Patent Document 1 describes a process in which malt is added to water, saccharified and filtered, hops are added and boiled, and after cooling, beer brewing yeast is added and fermentation is carried out. After fermentation is complete, the mixture is aged for several days to obtain unfiltered beer stock. Furthermore, a sample taken from the aged stock tank is measured using a commercially available Coulter counter in quantitative mode within a measurement range of 1.1 μm to 10 μm, and the number of particles in the range of 1.1 μm to 3 μm is accumulated to obtain the particulate concentration. When the target value of the filtrate volume per unit differential pressure is set to 7.8 hL / kPa, the particulate concentration is 11.3 × 10⁻¹⁶. 6 It is stated that if the number of particles / mL or less, it can be determined that filtration sufficient to achieve the required production volume can be performed under conventional filtration conditions (paragraphs

[0046] -

[0050] ). [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2014-014318 [Overview of the project] [Problems that the invention aims to solve]

[0004] On the other hand, in the production of conventional beer-flavored beverages, there was a problem in that the filterability of the beverage (equivalent to beer filtration in beer production) decreased when wheat-containing ingredients were used. Furthermore, it was difficult to accurately predict this difficulty in filtering due to the use of wheat. In addition, realizing novel beer-flavored beverages using wheat-containing ingredients was also a challenge.

[0005] The present invention has been made in view of the above problems, and one of its objectives is to provide a method for producing a beer-flavored beverage with effectively improved filterability while using wheat, a method for effectively improving filterability in the production of a beer-flavored beverage using wheat, a method for effectively predicting filterability in the production of a beer-flavored beverage using wheat, and a novel beer-flavored beverage. [Means for solving the problem]

[0006] [1] A method for producing a beer-flavored beverage according to one embodiment of the present invention for solving the above problems is a method for producing a beer-flavored beverage comprising a brewing step of preparing a raw material liquid using raw materials including wheat, and a beverage filtration step of performing beverage filtration of the raw material liquid, wherein the method includes adding an acid to improve the filterability of the beverage filtration. According to the present invention, a method for producing a beer-flavored beverage is provided in which the filterability is effectively improved while using wheat.

[0007] [2] The method in [1] above includes wheat-derived components, and in the fine particle concentration distribution obtained by nanoparticle tracking analysis, the following (i) to (iv): (i) the ratio obtained by dividing the concentration of fine particles in the range of particle diameter 100 nm or more and 125 nm or less by the concentration of fine particles in the range of particle diameter 600 nm or more and 1000 nm or less is 250 or more; (ii) the ratio obtained by dividing the concentration of fine particles in the range of particle diameter 125 nm or more and 155 nm or less by the concentration of fine particles in the range of particle diameter 600 nm or more and 1000 nm or less (iii) The ratio obtained by dividing the concentration of fine particles with a particle diameter in the range of 155 nm to 235 nm by the concentration of fine particles with a particle diameter in the range of 600 nm to 1000 nm is 320 or more; and (iv) The ratio obtained by dividing the concentration of fine particles with a particle diameter in the range of 300 nm to 360 nm by the concentration of fine particles with a particle diameter in the range of 600 nm to 1000 nm is 35 or more; the beer-flavored beverage may be manufactured exhibiting one or more characteristics selected from the group consisting of (iii) the concentration of fine particles with a particle diameter in the range of 300 nm to 360 nm by the concentration of fine particles with a particle diameter in the range of 600 nm to 1000 nm.

[0008] [3] A method for improving filterability according to one embodiment of the present invention for solving the above problems is to improve the filterability of a beer-flavored beverage by adding an acid, in the production of a beer-flavored beverage which includes a brewing step of preparing a raw material liquid using raw materials including wheat, and a beverage filtration step of performing beverage filtration of the raw material liquid. According to the present invention, a method for effectively improving filterability in the production of a beer-flavored beverage using wheat is provided.

[0009] [4] A beer-flavored beverage according to one embodiment of the present invention for solving the above problems contains wheat-derived components, and in the fine particle concentration distribution obtained by nanoparticle tracking analysis, the following (i) to (iv): (i) the ratio obtained by dividing the concentration of fine particles in the range of particle diameter 100 nm or more and 125 nm or less by the concentration of fine particles in the range of particle diameter 600 nm or more and 1000 nm or less is 250 or more; (ii) the ratio obtained by dividing the concentration of fine particles in the range of particle diameter 125 nm or more and 155 nm or less by the concentration of fine particles in the range of particle diameter 600 nm or more and 1000 nm The present invention provides a novel beer-flavored beverage.

[0010] [5] A method for producing a beer-flavored beverage according to one embodiment of the present invention for solving the above problems comprises a brewing step of preparing a raw material liquid using raw materials including wheat, and a beverage filtration step of performing beverage filtration of the raw material liquid, wherein the method includes adding pectinase and / or xylanase to improve the filterability of the beverage filtration. According to the present invention, a method for producing a beer-flavored beverage is provided in which filterability is effectively improved while using wheat.

[0011] [6] A method for improving filterability according to one embodiment of the present invention for solving the above problems is to improve the filterability of a beer-flavored beverage by adding pectinase and / or xylanase in the production of a beer-flavored beverage, which includes a brewing step of preparing a raw material liquid using raw materials including wheat, and a beverage filtration step of performing beverage filtration of the raw material liquid. According to the present invention, a method for effectively improving filterability in the production of a beer-flavored beverage using wheat is provided.

[0012] [7] A method for predicting filterability according to one embodiment of the present invention for solving the above problems is provided for the production of a beer-flavored beverage, which includes a brewing step of preparing a raw material liquid using raw materials including wheat, and a beverage filtration step of performing beverage filtration of the raw material liquid, wherein the following in the raw material liquid subjected to beverage filtration is evaluated as an index for predicting the filterability of the beverage filtration: (a) the concentration of fine particles within a predetermined range that includes a particle diameter of 1000 nm or less as measured by nanoparticle tracking analysis; and / or (b) the concentration of fine particles within a predetermined range that includes a particle diameter of 1050 nm or less as measured by Coulter counter method. According to the present invention, a method for effectively predicting filterability in the production of a beer-flavored beverage using wheat is provided. [Effects of the Invention]

[0013] The present invention provides a method for producing a beer-flavored beverage with effectively improved filterability while using wheat, a method for effectively improving filterability in the production of a beer-flavored beverage using wheat, a method for effectively predicting filterability in the production of a beer-flavored beverage using wheat, and a novel beer-flavored beverage. [Brief explanation of the drawing]

[0014] [Figure 1A] This is an explanatory diagram showing some of the results of evaluating the filterability and pH in Example 1 of one embodiment of the present invention. [Figure 1B] This is an explanatory diagram showing some of the results of evaluating the filterability and pH in Example 1 of one embodiment of the present invention. [Figure 2] This is an explanatory diagram showing the results of evaluating the filterability and pH in Example 2 of one embodiment of the present invention. [Figure 3] This is an explanatory diagram showing the results of evaluating the filterability, pH, and particulate matter concentration in Example 3 of one embodiment of the present invention. [Figure 4] This is an explanatory diagram showing the results of evaluating the filterability and pH in Example 4 of one embodiment of the present invention. [Figure 5] This is an explanatory diagram showing the results of evaluating the filterability and particulate matter concentration in Example 5 of one embodiment of the present invention. [Figure 6] This is an explanatory diagram showing the results of evaluating the filterability in Example 6 of one embodiment of the present invention. [Figure 7A] This is an explanatory diagram showing the particle concentration distribution of the pre-filtration liquid obtained in Example 7 of one embodiment of the present invention. [Figure 7B] This is an explanatory diagram showing the particulate matter concentration distribution map of the beer-flavored beverage obtained in Example 7 according to one embodiment of the present invention. [Figure 8] This is an explanatory diagram showing the results of evaluating the particulate matter concentration of a beer-flavored beverage in Example 7 of one embodiment of the present invention. [Figure 9] This is an explanatory diagram showing the results of a sensory evaluation conducted in Example 8 according to one embodiment of the present invention. [Figure 10] This is an explanatory diagram showing some of the results of evaluating the filterability and pH in Example 9 of one embodiment of the present invention. [Modes for carrying out the invention]

[0015] One embodiment of the present invention is described below. However, the present invention is not limited to this embodiment.

[0016] First, an overview of the manufacturing process for a beer-flavored beverage according to the method of this embodiment (hereinafter referred to as "this method") will be described. The manufacturing process for a beer-flavored beverage according to this method includes a brewing step of preparing a raw material liquid using raw materials including wheat, and a beverage filtration step of performing beverage filtration of the raw material liquid.

[0017] In the brewing process, a raw material liquid is prepared using ingredients that include wheat. The raw material liquid is prepared by mixing wheat-containing ingredients with water. The raw material liquid prepared in the brewing process is equivalent to the wort in beer production.

[0018] The raw materials used in the preparation of the raw material liquid during the brewing process include wheat as at least a part thereof. The wheat may be wheat malt and / or unsprouted wheat, and wheat malt is preferred. Unsprouted wheat is wheat that has not yet germinated. Wheat malt is prepared by germinating unsprouted wheat.

[0019] The raw materials may include ingredients other than wheat in addition to wheat. That is, the raw materials may further include grains other than wheat as ingredients other than wheat. In this case, the grains other than wheat are not particularly limited as long as the effects of the present invention are obtained, but may be one or more selected from the group consisting of barley, oats and rye, for example, and barley is preferred.

[0020] Barley, oats, and rye may be barley malt, oat malt, and rye malt, respectively, or unsprouted barley, unsprouted oats, and unsprouted rye. Specifically, for example, barley may be barley malt and / or unsprouted barley, and barley malt is preferred.

[0021] Furthermore, the raw materials may include, for example, raw materials other than wheat, such as raw materials other than cereals. The raw materials other than cereals are not particularly limited as long as the effects of the present invention are obtained, but for example, they may be auxiliary ingredients that can be used in beer, sparkling wine, and other sparkling alcoholic beverages as defined in Article 3 of the Liquor Tax Law of Japan (Law No. 6 of 1953).

[0022] Specifically, ingredients other than grains may be one or more selected from the group consisting of, for example, rice, corn, sorghum, potato, starch, sugars, bittering agents, coloring agents, fruits, coriander or its seeds, spices or their raw materials, and herbs.

[0023] If the raw materials include spices, the spices may be, for example, fruit peel. The fruit peel is preferably the peel of a citrus fruit. Specifically, the citrus fruit peel may be one or more selected from the group consisting of, for example, orange peel (e.g., orange peel), lemon peel (e.g., lemon peel), grapefruit peel (e.g., grapefruit peel), yuzu peel (e.g., yuzu peel), mandarin orange peel (e.g., dried tangerine peel), kabosu peel (e.g., kabosu peel), sudachi peel (e.g., sudachi peel), and lime peel (lime peel).

[0024] The ratio of the weight of wheat contained in the raw material (for example, if the raw material includes wheat malt and unsprouted wheat, the sum of the weight of wheat malt and unsprouted wheat) to the total weight of the raw material (for example, if the raw material includes wheat and other raw materials, the sum of the weight of the wheat and the weight of the other raw materials) is not particularly limited as long as the effects of the present invention are obtained, but may be, for example, 3% by weight or more, 5% by weight or more, 10% by weight or more, 20% by weight or more, 30% by weight or more, 40% by weight or more, 50% by weight or more, 60% by weight or more, 70% by weight or more, or 80% by weight or more.

[0025] Furthermore, the ratio of the weight of wheat contained in the raw material to the weight of the raw material may be, for example, 100% by weight or less, 99% by weight or less, 90% by weight or less, 80% by weight or less, 70% by weight or less, 60% by weight or less, 50% by weight or less, 40% by weight or less, 30% by weight or less, or 20% by weight or less. The ratio of the weight of wheat contained in the raw material to the weight of the raw material may be determined by any combination of the lower limit and the upper limit mentioned above.

[0026] The ratio of the weight of grains contained in the raw material to the weight of the raw material (for example, if the raw material includes wheat and grains other than wheat, the sum of the weight of the wheat and the weight of the grains other than wheat) is not particularly limited as long as the effects of the present invention are obtained, but for example it may be 3% by weight or more, 5% by weight or more, preferably 10% by weight or more, more preferably 20% by weight or more, even more preferably 30% by weight or more, even more preferably 40% by weight or more, even more preferably 50% by weight or more, even more preferably 60% by weight or more, even more preferably 70% by weight or more, and particularly preferably 80% by weight or more.

[0027] Furthermore, the ratio of the weight of grains contained in the raw material to the weight of the raw material may be, for example, 100% by weight or less, 99% by weight or less, 90% by weight or less, 80% by weight or less, 70% by weight or less, 60% by weight or less, 50% by weight or less, 40% by weight or less, 30% by weight or less, or 20% by weight or less. The ratio of the weight of grains contained in the raw material to the weight of the raw material may be determined by any combination of the lower limit and the upper limit mentioned above.

[0028] The ratio of the weight of wheat contained in the raw material to the weight of grains contained in the raw material is not particularly limited as long as the effects of the present invention are obtained, but for example it may be 3% by weight or more, 5% by weight or more, 10% by weight or more, 20% by weight or more, 30% by weight or more, 40% by weight or more, 50% by weight or more, 60% by weight or more, 70% by weight or more, or 80% by weight or more.

[0029] Furthermore, the ratio of the weight of wheat contained in the raw material to the weight of grains contained in the raw material may be, for example, 100% by weight or less, 99% by weight or less, 90% by weight or less, 80% by weight or less, 70% by weight or less, 60% by weight or less, 50% by weight or less, 40% by weight or less, 30% by weight or less, or 20% by weight or less. The ratio of the weight of wheat contained in the raw material to the weight of grains contained in the raw material may be determined by any combination of the lower limit and the upper limit mentioned above.

[0030] The combination of the ratio of the weight of wheat and the weight of barley (for example, if the raw material includes barley malt and ungerminated barley, the sum of the weight of the barley malt and the weight of the ungerminated barley) to the weight of grains contained in the raw material is not particularly limited as long as the effects of the present invention are obtained. For example, it may be a combination of wheat in the range of 3% to 100% by weight (3% or more and 100% or less by weight) and barley in the range of 0% to 97% by weight, or a combination of wheat in the range of 5% to 100% by weight and barley in the range of 0% to 95% by weight, preferably a combination of wheat in the range of 5% to 90% by weight and barley in the range of 10% to 95% by weight, and wheat in the range of 10% to 80% by weight. It is more preferable to combine wheat with barley in the range of 20% to 90% by weight, even more preferable to combine wheat in the range of 10% to 70% by weight with barley in the range of 30% to 90% by weight, even more preferable to combine wheat in the range of 10% to 60% by weight with barley in the range of 40% to 90% by weight, even more preferable to combine wheat in the range of 10% to 50% by weight with barley in the range of 50% to 90% by weight, even more preferable to combine wheat in the range of 10% to 40% by weight with barley in the range of 60% to 90% by weight, and particularly preferable to combine wheat in the range of 10% to 30% by weight with barley in the range of 70% to 90% by weight.

[0031] When the raw material includes fruit peel, the ratio of the weight of the fruit peel contained in the raw material to the weight of the raw material (for example, if the raw material includes multiple types of fruit peel, the sum of the weights of the multiple types of fruit peel) is not particularly limited as long as the effects of the present invention are obtained, but for example it may be 0.01% by weight or more, preferably 0.02% by weight or more, more preferably 0.04% by weight or more, even more preferably 0.06% by weight or more, even more preferably 0.08% by weight or more, and particularly preferably 0.1% by weight or more.

[0032] Furthermore, the ratio of the weight of the peel contained in the raw material to the weight of the raw material may be, for example, 10% by weight or less, 5% by weight or less, 4% by weight or less, 3% by weight or less, 2% by weight or less, 1% by weight or less, 0.8% by weight or less, 0.6% by weight or less, 0.4% by weight or less, or 0.2% by weight or less. The ratio of the weight of the peel contained in the raw material to the weight of the raw material may be determined by any combination of the lower limit and the upper limit mentioned above.

[0033] In the preparation process, at least wheat and water are mixed first. That is, for example, if the raw materials include wheat and other grains (e.g., barley), the wheat, the other grains, and water are mixed together.

[0034] The mashing process may include a saccharification process. In this case, the saccharification process first involves mixing at least wheat with an enzyme (for example, an enzyme suitable for saccharification, such as a polysaccharide-degrading enzyme and / or a protein-degrading enzyme) and water to prepare a mixture, and then saccharifying the mixture. Saccharification is carried out by heating the mixture containing wheat and the enzyme and maintaining it at a temperature at which the enzyme is active (for example, 30°C or higher and 80°C or lower). The enzyme preferably used is one contained in the raw material (for example, wheat malt) and / or one added externally (for example, one derived from microorganisms). Saccharification is preferably carried out in a mashing tank and / or mashing kettle.

[0035] When saccharification is performed during the mashing process, the mashing process may include a mixed liquid filtration step after the saccharification process. In the mixed liquid filtration step, the mixed liquid after saccharification is filtered. This filtration is equivalent to wort filtration in beer production. A lauter filtration tank is preferably used for filtration after saccharification.

[0036] The preparation process may include a boiling step. In this case, the boiling step may be performed after the saccharification step, or after the mixed liquid filtration step if one is performed. Furthermore, hops may be added to the boiling step. That is, hops may be added to the mixed liquid after saccharification and then boiled. The hops are not particularly limited as long as the effects of the present invention are obtained, but may be one or more selected from the group consisting of, for example, hop pellets, hop powder, pressed hops, fresh hops, hop extract, isopropyl hops, raw hops, tetrahops, and hexahops. The boiling step is preferably performed in a boiling kettle.

[0037] The brewing process may include a removal process to remove insoluble matter. In this case, the removal process may be performed after the boiling process. In the removal process after the boiling process, insoluble matter after boiling (e.g., truve or hop residue) may be removed. A whirlpool is preferably used in the removal process.

[0038] The brewing process may include a cooling process for cooling the raw material liquid. This cooled raw material liquid corresponds to the cold wort in beer production. A plate cooler is preferably used to cool the raw material liquid. Thus, the brewing process ultimately yields a cooled raw material liquid.

[0039] When the raw materials include wheat and other raw materials (e.g., pericarp), it is preferable to add the other raw materials before the end of the fermentation process. Specifically, for example, when pericarp is used as the other raw material, it is preferable to add the pericarp at one or more timings selected from the group consisting of the saccharification process, the mixed liquid filtration process, the boiling process, the removal process, and the cooling process during the fermentation process.

[0040] This method may include a fermentation step in which alcoholic fermentation is performed. In this case, in the fermentation step, alcoholic fermentation is performed on the raw material liquid obtained in the preparation step. Here, alcoholic fermentation means that regardless of the amount of alcohol produced, microorganisms in the raw material liquid utilize components such as carbon sources and nitrogen sources in the raw material liquid to produce alcohol. That is, alcoholic fermentation is performed by the microorganisms by adding live microorganisms that perform alcoholic fermentation to the cooled raw material liquid and maintaining the raw material liquid containing the microorganisms at a predetermined temperature for a predetermined period of time. The temperature in which alcoholic fermentation is performed may be, for example, 40°C or lower (for example, above 0°C and below 40°C), 35°C or lower, 30°C or lower, 25°C or lower, or 20°C or lower. The time for alcoholic fermentation may be, for example, 1 day or more and 14 days or less. Alcoholic fermentation is preferably performed in a fermentation tank.

[0041] The microorganisms added to the raw material liquid are not particularly limited as long as they are live microorganisms that perform alcoholic fermentation, but yeast is preferred, for example. The yeast is not particularly limited as long as it is a yeast that performs alcoholic fermentation, but it is preferably one or more selected from the group consisting of, for example, beer yeast, wine yeast, shochu yeast and sake yeast, and beer yeast is particularly preferred. The beer yeast may be a top-fermenting yeast or a bottom-fermenting yeast. The density of live microorganisms that perform alcoholic fermentation at the start of alcoholic fermentation is, for example, 1 × 10⁻⁶ 6 pcs / mL or more, 3×10 9 It is preferable that the number of particles / mL or less is 1 / mL or less.

[0042] If this method includes a fermentation step, it may further include a storage step in which the raw material liquid after alcoholic fermentation is matured. In this case, the storage step matures the raw material liquid obtained in the fermentation step. That is, the raw material liquid after alcoholic fermentation is matured by maintaining it at a predetermined temperature for a predetermined time. The temperature for maturation may be, for example, 20°C or lower, 10°C or lower, 5°C or lower, or 3°C or lower. The temperature for maturation may also be, for example, -2°C or higher, -1°C or higher, 0°C or higher, or 1°C or higher. The temperature for maturation may be determined by arbitrarily combining any of the lower limits and any of the upper limits mentioned above. The maturation time may be, for example, 2 days or more. By maturation, insoluble matter and microorganisms used in alcoholic fermentation in the raw material liquid after alcoholic fermentation are precipitated, reducing turbidity. Furthermore, maturation can also improve the aroma and flavor. Maturation is preferably carried out in a storage tank.

[0043] In the beverage filtration process, the raw material liquid is filtered for beverage quality. This beverage filtration is equivalent to beer filtration in beer production. In other words, in this method, the beverage filtration process is the final filtration step for obtaining a beer-flavored beverage as a product. Specifically, beverage filtration is a filtration process to remove insoluble matter remaining in the final stage of obtaining a beer-flavored beverage as a product (e.g., coagulated proteins, hop resin, microorganisms used in alcohol fermentation). For beverage filtration, one or more devices selected from the group consisting of filter filters, cross-flow membrane filters, diatomaceous earth filters, and centrifuges are preferably used.

[0044] Thus, in this method, a beer-flavored beverage is ultimately obtained. Hereinafter, "beer-flavored beverage" means a beverage having a beer-like flavor. Examples of beer-flavored beverages are not limited to those listed above, but include beer, sparkling alcoholic beverages, and other sparkling alcoholic beverages as defined in Article 3 of the Liquor Tax Law (Law No. 6 of 1953) of Japan. In addition, beverages that do not belong to the sparkling alcoholic beverages under the Liquor Tax Law and soft drinks (for example, non-alcoholic beer-flavored beverages) can also be listed as beer-flavored beverages. The beer-flavored beverage according to this embodiment is not limited to those exemplified above.

[0045] The alcohol content of a beer-flavored beverage is not particularly limited as long as the effects of the present invention are obtained. However, if the beer-flavored beverage is an alcoholic beverage, its alcohol content may be, for example, 1% by volume or more (1 degree of alcohol or more), 2% by volume or more, 3% by volume or more, or 4% by volume or more. Furthermore, the alcohol content of an alcoholic beverage may be, for example, 20% by volume or less, 15% by volume or less, 10% by volume or less, or 9% by volume or less. The alcohol content of an alcoholic beverage may be determined by any combination of the lower limit and the upper limit mentioned above. If the alcohol content is 1% by volume or more, the alcohol content of beer-flavored beverages shall be measured by the method described in "8.3.6 Beer, Alcohol (Alcoholizer Method)" of the document "Revised BCOJ Beer Analysis Methods 2013 Supplementary and Revised Edition (Edited by: International Technical Committee (Analysis Committee) of the Beer Brewers Association, Published by: Japan Brewing Association)," or by the method corresponding to measurement method number 15, which is a method deemed reasonable and accurate after going through the procedures when the National Tax Agency intends to adopt a measurement method different from the National Tax Agency's prescribed analysis method, using a vibrating densimeter that combines a steam distillation apparatus and gravimetric method for measuring alcohol content.

[0046] Furthermore, if the beer-flavored beverage is a non-alcoholic beverage, its alcohol content may be, for example, less than 1 volume%, less than 0.5 volume%, less than 0.05 volume%, or less than 0.005 volume%. If the alcohol content is less than 1 volume%, the alcohol content of the beer-flavored beverage is measured by the method described in "8.3.7 Headspace GC-FID Method" of the document "Revised BCOJ Beer Analysis Methods 2013 Supplementary and Revised Edition (Edited by: International Technical Committee (Analysis Committee) of the Beer Brewers Association, Published by: Japan Brewing Association)".

[0047] Furthermore, a beer-flavored beverage, which is a non-alcoholic beverage, may be produced without alcoholic fermentation, that is, without carrying out the fermentation and storage processes. In this case, for example, the beer-flavored beverage is obtained by mixing the raw material liquid obtained in the brewing process with other components. The other components mixed with the raw material liquid are not particularly limited as long as the effects of the present invention are obtained, but it is preferable that they be one or more selected from the group consisting of sugars, dietary fiber, colorants, flavorings, acidulants, sweeteners, bittering agents, and alcohol (e.g., ethanol).

[0048] Alternatively, a beer-flavored beverage, which is a non-alcoholic beverage, may be produced by carrying out alcoholic fermentation, that is, by performing a fermentation process and a storage process. In this case, for example, a beer-flavored beverage, which is a non-alcoholic beverage, is obtained by performing one or more steps selected from the group consisting of alcoholic fermentation such that the alcohol content is in the range of 1 volume percent or less, and a treatment to reduce the alcohol content in the raw material liquid after the fermentation process or after the storage process.

[0049] Beer-flavored beverages may also be carbonated beverages. Carbonated beverages are beverages that have foaming and foam retention characteristics. Carbonated beverages may have an NIBEM value of 50 seconds or more, preferably 80 seconds or more, more preferably 150 seconds or more, and particularly preferably 200 seconds or more. The NIBEM value of a carbonated beverage is measured by the method described in "8.29 Foam - Method for Measuring Foam Retention Using NIBEM-T -" of the document "Revised BCOJ Beer Analysis Methods 2013 Supplementary and Revised Edition (Edited by: International Technical Committee (Analysis Committee) of the Beer Brewers Association, Published by: Japan Brewing Association)".

[0050] Carbonated beverages have a carbon dioxide pressure of 1.0 kg / cm³. 2 It may be greater than or equal to 2.0 kg / cm³. 2 The above is also acceptable. There is no particular upper limit to the carbon dioxide pressure of a carbonated beverage, but the carbon dioxide pressure should be 3.0 kg / cm³. 2 The following may also be used. The carbon dioxide pressure of sparkling beverages is measured by the method described in "8.21 Gas Pressure" of the literature "Revised BCOJ Beer Analysis Methods 2013 Supplementary and Revised Edition (Edited by: International Technical Committee (Analysis Committee) of the Beer Brewers Association, Published by: Japan Brewing Association)".

[0051] Furthermore, a beer-flavored beverage that is a sparkling beverage may be produced without alcoholic fermentation (for example, without adding live microorganisms that perform alcoholic fermentation to the raw material liquid), that is, without carrying out the fermentation process and the storage process. In this case, the sparkling property is imparted to the raw material liquid or the beer-flavored beverage by one or more methods selected from the group consisting of blowing in carbon dioxide and adding carbonated water.

[0052] Next, specific embodiments of the present method will be described. The first method included in the present method (hereinafter referred to as the "first method") includes, as one aspect, a method for producing a beer-flavored beverage, which includes at least the brewing process and the beverage filtration process described above, and further includes adding an acid to improve the filterability of the beverage filtration in the beverage filtration process.

[0053] That is, as a result of intensive studies on technical means for solving the problem of reduced filtration performance of beverage filtration associated with the use of wheat in the production of beer-taste beverages, the inventors of the present invention have surprisingly found that by a simple operation of adding an acid under predetermined conditions, the reduction in filtration performance associated with the use of wheat is effectively suppressed and the filtration performance is improved.

[0054] Therefore, as another aspect, the first method includes a filtration performance improvement method for improving the filtration performance of beverage filtration in the beverage filtration step in the production of beer-taste beverages including at least the above-mentioned charging step and beverage filtration step by adding an acid.

[0055] In the first method, an acid is added under conditions where the filtration performance of beverage filtration in the beverage filtration step is improved. Specifically, in the first method, for example, before the end of beverage filtration, an amount of acid that improves the filtration performance of the beverage filtration is added. That is, in this case, by adding a predetermined amount of acid before the end of beverage filtration, the filtration performance of the beverage filtration is improved compared to the case where the added amount of the acid is smaller than the predetermined amount.

[0056] Here, as an index for evaluating the filtration performance of beverage filtration, for example, using a diatomaceous earth filter, the diatomaceous earth filtration of the raw material liquid is carried out with a constant secondary pressure, and from the time when the primary pressure is the first value (kgf / cm 2 ), until the primary pressure reaches a second value (kgf / cm 2 ) that is 1 kgf / cm greater than the first value, the filtration amount (L / (kgf / cm 2 )) measured as the amount of the raw material liquid that can be filtered is preferably used.

[0057] The acid added in the first method is not particularly limited as long as the effects of the present invention can be obtained. For example, it may be one or more selected from the group consisting of lactic acid, phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, acetic acid, and pyroglutamic acid, and preferably one or more selected from the group consisting of lactic acid and phosphoric acid.

[0058] ​​ The timing of adding the acid is not particularly limited as long as the effects of the present invention are obtained, but for example, the acid can be added at one or more timings before the end of the beverage filtration. That is, in this method which includes at least a mashing step and a beverage filtration step, the timing of adding the acid may be, for example, before the end of the beverage filtration step, before the start of the beverage filtration step, before the start of the beverage filtration step, or before the end of the mashing step. More specifically, for example, the acid may be added at one or more timings selected from the group consisting of during the mashing step, after the mashing step but before the beverage filtration step, at the start of the beverage filtration step, and during the beverage filtration step.

[0059] Furthermore, when adding acid during the preparation process, which may include a saccharification process, a mixed liquid filtration process, a boiling process, a removal process, and a cooling process, the timing of adding the acid may be, for example, before the end of the cooling process, before the end of the removal process, before the removal process, before the end of the boiling process, before the boiling process, before the end of the mixed liquid filtration process, before the mixed liquid filtration process, or before the end of the saccharification process. More specifically, in this case, the acid may be added at one or more timings selected from the group consisting of during the saccharification process, after the saccharification process but before the mixed liquid filtration process, during the mixed liquid filtration process, after the mixed liquid filtration process but before the boiling process, during the boiling process, after the boiling process but before the removal process, during the removal process, after the removal process but before the cooling process, and during the cooling process. Also, when adding acid during the boiling process, the acid may be added at one or more timings selected from the group consisting of the start of boiling, during boiling, and the end of boiling.

[0060] Furthermore, in this method, which may include a mashing process, a fermentation process, a storage process, and a beverage filtration process, the timing of adding acid may be, for example, before the end of the beverage filtration process, before the start of the beverage filtration process, before the start of the beverage filtration process, before the end of the storage process, before the start of the storage process, before the end of the fermentation process, before the start of the fermentation process, or before the end of the mashing process. More specifically, in this case, acid may be added at one or more timings selected from the group consisting of during the mashing process, after the mashing process but before the fermentation process, during the fermentation process, after the fermentation process but before the storage process, during the storage process, after the storage process but before the beverage filtration process, at the start of the beverage filtration process, and during the beverage filtration process.

[0061] The amount of acid added is not particularly limited as long as the effects of the present invention are obtained, but for example, it may be an amount that lowers the pH of the raw material liquid to a value that improves the filterability of the raw material liquid for beverage filtration, or it may be an amount that brings the pH of the raw material liquid to a value below a predetermined value.

[0062] Specifically, an amount of acid is added such that the pH of the raw material liquid subjected to beverage filtration is, for example, 4.22 or less, preferably 4.20 or less, more preferably 4.18 or less, even more preferably 4.16 or less, even more preferably 4.14 or less, even more preferably 4.12 or less, even more preferably 4.10 or less, even more preferably 4.08 or less, even more preferably 4.06 or less, even more preferably 4.04 or less, even more preferably 4.02 or less, and particularly preferably 4.00 or less.

[0063] The specific amount of acid to be added is not particularly limited as long as the effects of the present invention are obtained, but for example, per 1 L of raw material liquid to which the acid is added, it may be 150 mg or more, preferably 200 mg or more, more preferably 250 mg or more, even more preferably 300 mg or more, even more preferably 350 mg or more, even more preferably 400 mg or more, even more preferably 450 mg or more, and especially preferably 500 mg or more.

[0064] Furthermore, the amount of acid added may be, for example, 2000 mg or less, 1900 mg or less, 1800 mg or less, 1700 mg or less, 1600 mg or less, 1500 mg or less, 1400 mg or less, 1300 mg or less, 1200 mg or less, 1100 mg or less, 1000 mg or less, 900 mg or less, 800 mg or less, 700 mg or less, 600 mg or less, 500 mg or less, 400 mg or less, or 300 mg or less per liter of raw liquid to which the acid is added.

[0065] Furthermore, if this method includes a fermentation step and acid is added before the start of the fermentation step, the amount of acid added may be, for example, an amount that lowers the pH of the raw material liquid immediately before the start of alcoholic fermentation (the raw material liquid immediately before yeast is added for alcoholic fermentation), or the raw material liquid at the start of alcoholic fermentation (the raw material liquid immediately after yeast is added), to a value that improves the filterability of the beverage filtration. Alternatively, the amount may be such that the pH of the raw material liquid immediately before the start of alcoholic fermentation, or the raw material liquid at the start of alcoholic fermentation, falls below a predetermined value.

[0066] Specifically, in this case, for example, the pH of the raw material liquid immediately before the start of alcohol fermentation, or the pH of the raw material liquid at the start of alcohol fermentation, is, for example, 5.38 or less, preferably 5.36 or less, more preferably 5.34 or less, even more preferably 5.32 or less, even more preferably 5.30 or less, even more preferably 5.28 or less, even more preferably 5.26 or less, even more preferably 5.24 or less, even more preferably 5.22 or less, even more preferably 5.20 or less, even more preferably 5.18 or less, even more preferably 5.16 or less, even more preferably 5.14 or less, even more preferably 5.12 or less, and even more preferably 5.10 or less. Further, an amount of acid is added such that the ratio is preferably 5.08 or less, more preferably 5.06 or less, more preferably 5.04 or less, more preferably 5.02 or less, more preferably 5.00 or less, more preferably 4.98 or less, more preferably 4.96 or less, more preferably 4.94 or less, more preferably 4.92 or less, more preferably 4.90 or less, more preferably 4.88 or less, more preferably 4.86 or less, more preferably 4.84 or less, more preferably 4.82 or less, more preferably 4.80 or less, more preferably 4.78 or less, and particularly preferably 4.76 or less.

[0067] Furthermore, in the beverage filtration process of the first method, the raw material liquid can be filtered with improved filterability by adding acid in advance as described above. In other words, according to the first method, in the production of a beer-flavored beverage using wheat, the decrease in filterability of the beverage filtration that occurs with the use of wheat can be effectively suppressed by the simple technical means of adding a predetermined amount of acid. As a result, the raw material liquid can be filtered with improved filterability compared to when no predetermined amount of acid is added, and a beer-flavored beverage can be effectively produced.

[0068] Furthermore, the first method makes it possible to produce novel beer-flavored beverages. That is, although the mechanism by which the filterability of beverage filtration is improved by the addition of acid is not yet fully understood, it is hypothesized that, for example, the addition of an acid that improves filterability changes the properties of fine particles present in the raw material liquid (for example, the particle size and charge state of fine particles derived from wheat), and fine particles that were conventionally removed by beverage filtration are not removed and are transferred to the beer-flavored beverage. Therefore, the beer-flavored beverage produced by the first method contains fine particles with a different composition than conventional beer-flavored beverages.

[0069] In this regard, the beer-flavored beverage according to this embodiment (hereinafter referred to as "this beverage") is, as one aspect thereof, a beer-flavored beverage as described above, and in the fine particle concentration distribution obtained by the nanoparticle tracking analysis method described later, the following (i) to (iv): (i) the ratio obtained by dividing the concentration of fine particles in the range of particle diameter 100 nm or more and 125 nm or less by the concentration of fine particles in the range of particle diameter 600 nm or more and 1000 nm or less (hereinafter referred to as "(100-125) / (600-1000) ratio") is 250 or more; (ii) the ratio obtained by dividing the concentration of fine particles in the range of particle diameter 125 nm or more and 155 nm or less by the concentration of fine particles in the range of particle diameter 600 nm or more and 1000 nm or less ( The beverage is a beer-flavored beverage exhibiting one or more characteristics selected from the group consisting of: (iii) the ratio obtained by dividing the concentration of fine particles with a particle diameter in the range of 155 nm to 235 nm by the concentration of fine particles with a particle diameter in the range of 600 nm to 1000 nm (hereinafter referred to as the "(155-235) / (600-1000) ratio") is 170 or more; and (iv) the ratio obtained by dividing the concentration of fine particles with a particle diameter in the range of 300 nm to 360 nm by the concentration of fine particles with a particle diameter in the range of 600 nm to 1000 nm (hereinafter referred to as the "(300-360) / (600-1000) ratio") is 35 or more. The beverage is preferably manufactured by the first method.

[0070] This beverage may have one characteristic selected from the group consisting of characteristics (i), (ii), (iii), and (iv) above, or it may have any combination of two characteristics selected from the group, or it may have any combination of three characteristics selected from the group, or it may have all four characteristics (i) to (iv).

[0071] If the beverage has the above characteristic (i), its (100-125) / (600-1000) ratio is preferably 300 or more, more preferably 350 or more, even more preferably 400 or more, even more preferably 450 or more, even more preferably 500 or more, even more preferably 550 or more, and particularly preferably 600 or more.

[0072] Furthermore, the (100-125) / (600-1000) ratio of this beverage may be, for example, 5000 or less, 4000 or less, 3000 or less, 2000 or less, 1500 or less, 1200 or less, or 1000 or less. The (100-125) / (600-1000) ratio of this beverage may be determined by any combination of the lower limit and the upper limit mentioned above.

[0073] If the beverage has the above characteristic (ii), its (125-155) / (600-1000) ratio is preferably 200 or more, more preferably 250 or more, more preferably 300 or more, even more preferably 350 or more, even more preferably 400 or more, even more preferably 450 or more, even more preferably 500 or more, even more preferably 550 or more, and especially preferably 600 or more.

[0074] Furthermore, the (125-155) / (600-1000) ratio of this beverage may be, for example, 5000 or less, 4000 or less, 3000 or less, 2000 or less, 1500 or less, 1200 or less, or 1000 or less. The (125-155) / (600-1000) ratio of this beverage may be determined by any combination of the lower limit and the upper limit mentioned above.

[0075] If the beverage has the above characteristic (iii), its (155-235) / (600-1000) ratio is preferably, for example, 350 or more, more preferably 400 or more, even more preferably 450 or more, even more preferably 500 or more, even more preferably 550 or more, even more preferably 600 or more, even more preferably 650 or more, even more preferably 700 or more, even more preferably 750 or more, even more preferably 800 or more, even more preferably 850 or more, even more preferably 900 or more, even more preferably 950 or more, even more preferably 1000 or more, even more preferably 1050 or more, even more preferably 1100 or more, even more preferably 1150 or more, and especially preferably 1200 or more.

[0076] Furthermore, the (155-235) / (600-1000) ratio of this beverage may be, for example, 5000 or less, 4000 or less, 3500 or less, 3000 or less, 2500 or less, 2200 or less, or 2000 or less. The (155-235) / (600-1000) ratio of this beverage may be determined by any combination of the lower limit and the upper limit mentioned above.

[0077] If the beverage has the above characteristic (iv), its (300-360) / (600-1000) ratio is preferably 40 or more, more preferably 50 or more, even more preferably 60 or more, even more preferably 70 or more, even more preferably 80 or more, even more preferably 90 or more, even more preferably 100 or more, even more preferably 110 or more, even more preferably 120 or more, and particularly preferably 130 or more.

[0078] Furthermore, the (300-360) / (600-1000) ratio of this beverage may be, for example, 1000 or less, 800 or less, 500 or less, 400 or less, 300 or less, 250 or less, or 200 or less. The (300-360) / (600-1000) ratio of this beverage may be determined by any combination of the lower limit and the upper limit mentioned above.

[0079] Furthermore, this beverage contains wheat-derived components. That is, a beer-flavored beverage manufactured using wheat as at least part of its raw materials contains components derived from said wheat. The wheat-derived components contained in this beverage are not particularly limited as long as the effects of the present invention are obtained, but may be, for example, gluten (gliadin and glutenin).

[0080] Furthermore, if the beverage is manufactured using wheat and barley as at least part of its raw materials, the beverage further contains barley-derived components. The barley-derived components contained in the beverage are not particularly limited as long as the effects of the present invention are obtained, but may be, for example, hordein.

[0081] Furthermore, if the beverage is manufactured using wheat and hops as at least part of the raw materials, the beverage further contains hop-derived components. The hop-derived components contained in the beverage are not particularly limited as long as the effects of the present invention are obtained, but may be, for example, hop-derived aromatic components and / or bitter components. Hop-derived aromatic components are, for example, terpenes. The terpenes may be one or more selected from the group consisting of myrcene, humulene, linalool, β-citronellol, and geraniol. Hop-derived bitter components are, for example, iso-alpha acids.

[0082] This beverage may have a bitter taste. In this case, the bitterness value (BU) of this beverage may be, for example, 5 or higher, preferably 10 or higher, more preferably 15 or higher, and particularly preferably 20 or higher. Alternatively, the BU of this beverage may be, for example, 50 or less, 40 or less, or 30 or less. The BU of this beverage may be determined by any combination of the lower limit and the upper limit mentioned above. The BU is measured by the method described in "8.15 Bitterness Value (IM)" of the document "Revised BCOJ Beer Analysis Methods 2013 Supplementary and Revised Edition (Edited by: International Technical Committee (Analysis Committee), Brewers Association of Japan; Published by: Japan Brewing Association)".

[0083] Furthermore, as described above, this beverage contains fine particles with a distinctive composition, giving it a unique flavor profile that differs from conventional beer-flavored beverages. Specifically, for example, when this beverage is manufactured by the first method, which involves adding acid to improve the filterability of the beverage filtration, it has an improved flavor profile with increased depth of taste compared to a beer-flavored beverage manufactured by the same method except that acid is not added to improve the filterability of the beverage filtration. In this case, the beverage also has an improved flavor profile with reduced acidity compared to a beer-flavored beverage manufactured by the same method except that acid is not added to improve the filterability of the beverage filtration, and in which additional acid is added after filtration so that the amount of acid added is the same as the amount of acid added to improve the filterability of the beverage filtration during its manufacture. Thus, this beverage has a unique and improved flavor profile that differs from conventional beer-flavored beverages made using wheat.

[0084] A second method included in this method (hereinafter referred to as the "second method") includes, as one aspect, a method for producing a beer-flavored beverage, which includes at least the brewing process and the beverage filtration process described above, and further includes the addition of pectinase and / or xylanase to improve the filterability of the beverage filtration in the beverage filtration process.

[0085] In other words, the inventors of the present invention diligently studied technical means to solve the problem of reduced filterability in beverage filtration due to the use of wheat in the production of beer-flavored beverages. Surprisingly, they independently discovered that the reduction in filterability due to the use of wheat can be effectively suppressed and improved by a simple operation of adding pectinase and / or xylanase under predetermined conditions.

[0086] Therefore, the second method, in other respects, includes a method for improving the filterability of beverage filtration in the beverage filtration step by adding pectinase and / or xylanase in the production of a beer-flavored beverage, which includes at least the mashing step and the beverage filtration step described above.

[0087] In the second method, pectinase and / or xylanase are added under conditions that improve the filterability of the beverage filtration process. That is, in the second method, pectinase may be added, xylanase may be added, or both pectinase and xylanase may be added under conditions that improve the filterability of the beverage filtration process.

[0088] The pectinase is not particularly limited as long as the effects of the present invention are obtained, but may be one or more selected from the group consisting of polygalacturonase and pectin esterase (for example, one or more selected from the group consisting of pectin methylesterase and pectin pectyl hydrolase), and polygalacturonase is preferred.

[0089] Xylanase is an enzyme that breaks down xylan (more specifically, an enzyme that breaks down xylan into xylose). The xylanase is not particularly limited as long as the effects of the present invention are obtained, but for example, it may be an endo-type xylanase and / or an exo-type xylanase, and an endo-type xylanase is preferred.

[0090] In the second method, pectinase and / or xylanase are added externally, separately from wheat and other grains. Specifically, commercially available enzyme preparations are preferably used as the externally added pectinase and / or xylanase, and more specifically, those derived from microorganisms (e.g., commercially available microorganism-derived enzyme preparations) are preferably used.

[0091] The timing of adding pectinase and / or xylanase is not particularly limited as long as the effects of the present invention are obtained, but for example, pectinase and / or xylanase can be added at one or more timings before the beverage filtration step. That is, in this method which includes at least a mashing step and a beverage filtration step, the timing of adding pectinase and / or xylanase may be, for example, before the start of the beverage filtration step, before the start of the beverage filtration step, or before the end of the mashing step. More specifically, for example, pectinase and / or xylanase may be added at one or more timings selected from the group consisting of during the mashing step and after the mashing step and before the beverage filtration step.

[0092] Furthermore, when adding pectinase and / or xylanase during a preparation process that may include a saccharification process, a mixed liquid filtration process, a boiling process, a removal process, and a cooling process, the timing of adding the pectinase and / or xylanase may be, for example, before the end of the cooling process, before the end of the removal process, before the removal process, before the boiling process, before the end of the mixed liquid filtration process, before the mixed liquid filtration process, or before the end of the saccharification process. More specifically, in this case, the acid may be added at one or more timings selected from the group consisting of during the saccharification process, after the saccharification process but before the mixed liquid filtration process, during the mixed liquid filtration process, after the mixed liquid filtration process but before the boiling process, after the boiling process but before the removal process, during the removal process, after the removal process but before the cooling process, and during the cooling process.

[0093] Furthermore, in this method which may include a mashing process, a fermentation process, a storage process, and a beverage filtration process, the timing of adding pectinase and / or xylanase may be, for example, before the start of the beverage filtration process, before the start of the beverage filtration process, before the end of the storage process, before the start of the storage process, before the end of the fermentation process, before the start of the fermentation process, before the start of the fermentation process, or before the end of the mashing process. More specifically, in this case, for example, the acid may be added at one or more timings selected from the group consisting of during the mashing process, after the mashing process but before the fermentation process, during the fermentation process, after the fermentation process but before the storage process, during the storage process, after the storage process but before the beverage filtration process, and at the start of the beverage filtration process.

[0094] The amount of pectinase added is not particularly limited as long as the effects of the present invention are obtained, but for example, it may be in the range of 100U or more per 1 kg of wheat contained in the raw materials used to prepare the raw material liquid in the preparation process, preferably in the range of 150U or more, more preferably in the range of 200U or more, even more preferably in the range of 240U or more, even more preferably in the range of 280U or more, even more preferably in the range of 320U or more, even more preferably in the range of 360U or more, and particularly preferably in the range of 400U or more.

[0095] Furthermore, the amount of pectinase added may be, for example, within the range of 100U or more per 1 kg of grains contained in the raw material (for example, the total amount of wheat and barley when wheat and barley are used as grains), preferably within the range of 150U or more, more preferably within the range of 200U or more, even more preferably within the range of 240U or more, even more preferably within the range of 280U or more, even more preferably within the range of 320U or more, even more preferably within the range of 360U or more, and particularly preferably within the range of 400U or more.

[0096] Furthermore, the amount of pectinase added may be, for example, within the range of 20U or more per 1L of raw material liquid to be added, preferably within the range of 30U or more, more preferably within the range of 40U or more, even more preferably within the range of 50U or more, even more preferably within the range of 60U or more, even more preferably within the range of 70U or more, even more preferably within the range of 80U or more, even more preferably within the range of 90U or more, and particularly preferably within the range of 100U or more.

[0097] The amount of xylanase added is not particularly limited as long as the effects of the present invention are obtained, but for example, it may be in the range of 2000U or more per 1 kg of wheat contained in the raw material, preferably in the range of 3000U or more, more preferably in the range of 4000U or more, even more preferably in the range of 5000U or more, even more preferably in the range of 6000U or more, even more preferably in the range of 7000U or more, and particularly preferably in the range of 8000U or more.

[0098] Furthermore, the amount of xylanase added may be, for example, within the range of 2000U or more per 1 kg of grains contained in the raw material, preferably within the range of 3000U or more, more preferably within the range of 4000U or more, even more preferably within the range of 5000U or more, even more preferably within the range of 6000U or more, even more preferably within the range of 7000U or more, and particularly preferably within the range of 8000U or more.

[0099] Furthermore, the amount of xylanase added may be, for example, within the range of 500U or more per 1L of raw material liquid to be added, preferably within the range of 750U or more, more preferably within the range of 1000U or more, even more preferably within the range of 1250U or more, even more preferably within the range of 1500U or more, even more preferably within the range of 1750U or more, and particularly preferably within the range of 2000U or more.

[0100] In the second method, pectinase and / or xylanase are applied to a wheat-derived component. That is, a mixture containing at least a wheat-derived component, pectinase and / or xylanase, and water is maintained at a temperature at which the pectinase and / or xylanase act on the wheat-derived component.

[0101] The temperature at which the pectinase is applied is not particularly limited as long as the effects of the present invention are obtained, but for example it may be in the range of 10°C to 70°C (10°C or more and 70°C or less), preferably in the range of 15°C to 70°C, more preferably in the range of 18°C ​​to 70°C, even more preferably in the range of 20°C to 70°C, even more preferably in the range of 35°C to 68°C, even more preferably in the range of 45°C to 65°C, and particularly preferably in the range of 50°C to 60°C.

[0102] The time for which the pectinase is applied (the time for which the raw material solution containing at least wheat, pectinase, and water is held at the above-mentioned application temperature) is not particularly limited as long as the effects of the present invention are obtained, but may be in the range of 10 to 70 minutes (10 minutes or more and 70 minutes or less), preferably in the range of 30 to 70 minutes, more preferably in the range of 40 to 70 minutes, and particularly preferably in the range of 50 to 70 minutes.

[0103] The temperature at which xylanase is applied is not particularly limited as long as the effects of the present invention are obtained, but for example it may be in the range of 10°C to 70°C (10°C or more and 70°C or less), preferably in the range of 15°C to 70°C, more preferably in the range of 18°C ​​to 70°C, more preferably in the range of 40°C to 100°C, more preferably in the range of 50°C to 90°C, and particularly preferably in the range of 70°C to 80°C.

[0104] The duration for which xylanase is applied is not particularly limited as long as the effects of the present invention are obtained, but for example it may be in the range of 10 to 70 minutes, preferably in the range of 30 to 70 minutes, more preferably in the range of 40 to 70 minutes, and particularly preferably in the range of 50 to 70 minutes.

[0105] Furthermore, when pectinase is added, xylanase may be omitted, and vice versa. Also, when pectinase is added, one or more enzymes selected from the group consisting of α-amylase, β-amylase, glucoamylase, pullulanase, endoprotease, exoprotease, papain, bromelain, serine protease, peptidase, α-glucosidase (transglucosidase), β-glucosidase, β-glucanase, α-xylosidase, β-xylosidase, mannanase, cellulase, hemicellulase, lipase, phytase, glucose oxidase, diacetyldehydrogenase, zymase, tannase, nucleosidase, xanthine oxidase, and zymomonas enzymes may be omitted. Furthermore, in the second method, when xylanase is added, one or more selected from the group consisting of α-amylase, β-amylase, glucoamylase, pullulanase, endoprotease, exoprotease, papain, bromelain, serine protease, peptidase, α-glucosidase (transglucosidase), β-glucosidase, β-glucanase, α-xylosidase, β-xylosidase, mannanase, cellulase, hemicellulase, lipase, phytase, glucose oxidase, diacetyldehydrogenase, zymase, tannase, nucleosidase, xanthine oxidase, and zymomonas enzyme may be omitted.

[0106] Furthermore, in the beverage filtration step of the second method, as described above, the raw material liquid can be filtered with improved filterability by adding pectinase and / or xylanase. In other words, according to the second method, in the production of a beer-flavored beverage using wheat, the decrease in filterability of the beverage filtration associated with the use of wheat can be effectively suppressed by the simple technical means of adding pectinase and / or xylanase, and the raw material liquid can be filtered with improved filterability compared to when pectinase and / or xylanase are not added, thereby effectively producing a beer-flavored beverage.

[0107] This method also includes a method that combines the first method and the second method described above (i.e., a method that is both an embodiment of the first method and an embodiment of the second method). That is, this method includes, for example, a method for producing a beer-flavored beverage that includes at least the brewing step and the beverage filtration step described above, and further includes adding pectinase and / or xylanase to improve the filterability of the beverage filtration in the beverage filtration step, and adding an acid to improve the filterability of the beverage filtration.

[0108] Furthermore, this method includes a method for improving the filterability of beverage filtration in the beverage filtration step, which involves adding pectinase and / or xylanase and an acid to the production of a beer-flavored beverage that includes at least the brewing step and beverage filtration step described above.

[0109] Thus, by combining the addition of the aforementioned acid with the addition of pectinase and / or xylanase, the decrease in filterability of beverage filtration associated with the use of wheat can be more effectively suppressed, and the filterability can be significantly improved.

[0110] On the other hand, the present method may also include, for example, a method for producing a beer-flavored beverage that includes at least the brewing step and the beverage filtration step described above, and further includes adding an acid to improve the filterability of the beverage filtration in the beverage filtration step without adding pectinase and / or xylanase.

[0111] Similarly, the present method may include a method for improving the filterability of beverage filtration in the beverage filtration step by adding an acid without adding pectinase and / or xylanase, in the production of a beer-flavored beverage which includes at least the brewing step and the beverage filtration step described above.

[0112] Furthermore, this method may also include, for example, a method for producing a beer-flavored beverage that includes at least the brewing step and the beverage filtration step described above, and further includes adding pectinase and / or xylanase without adding acid in order to improve the filterability of the beverage filtration in the beverage filtration step.

[0113] Similarly, the present method may also include a method for improving the filterability of a beer-flavored beverage in the production of a beer-flavored beverage, which includes at least the brewing process and the beverage filtration process described above, by adding pectinase and / or xylanase without adding an acid to improve the filterability of the beverage filtration in the beverage filtration process.

[0114] The third method included in this method (hereinafter referred to as the "third method") is a method for predicting the filterability of a beer-flavored beverage, which includes at least the mashing process and the beverage filtration process described above, by evaluating the following in the raw liquid to be filtered in the beverage filtration process: (a) the concentration of fine particles within a predetermined range that includes a particle diameter of 1000 nm or less as measured by nanoparticle tracking analysis; and / or (b) the concentration of fine particles within a predetermined range that includes a particle diameter of 1050 nm or less as measured by the Coulter counter method.

[0115] In other words, the inventors of the present invention diligently studied technical means for predicting the decrease in filterability of beverages due to the use of wheat in the production of beer-flavored beverages. As a result, they unexpectedly discovered that fine particles with a particle size of 1000 nm or less are useful as an indicator for predicting such filterability.

[0116] In the third method, for example, (a) the concentration of fine particles within a predetermined range, where the particle diameter measured by nanoparticle tracking analysis is within the range of 1000 nm or less, is evaluated. Nanoparticle Tracking Analysis (NTA) is a method of analyzing particles based on the difference in Brownian motion velocity depending on the particle size. That is, by irradiating a solution in which particles are dispersed with a laser, the particles are detected as lateral scattered light from those particles. Then, the movement of each scattered light is tracked, and the particle diameter (hydrodynamic diameter) in the solution is calculated using the Stokes-Einstein equation from the movement velocity (diffusion coefficient) of each particle. Furthermore, by analyzing a large number of particles individually and simultaneously, the particle size distribution and particle concentration can be obtained.

[0117] In the third method, the range of particle diameter (hereinafter referred to as "NTA particle diameter") measured by nanoparticle tracking analysis of the fine particles whose concentration is evaluated is not particularly limited as long as it is within a predetermined range that includes the range of 1000 nm or less and within the range in which the effects of the present invention can be obtained. However, the NTA particle diameter of the fine particles is preferably within a predetermined range that includes the range of 200 nm to 800 nm (the range of 200 nm or more and 800 nm or less), more preferably within a predetermined range that includes the range of 200 nm to 600 nm, and particularly preferably within a predetermined range that includes the range of 200 nm to 300 nm.

[0118] Specifically, the NTA particle size of the fine particles used to evaluate the concentration may be, for example, within the range of 0nm to 1000nm (0nm or more and 1000nm or less), within the range of 0nm to 900nm, within the range of 0nm to 800nm, within the range of 0nm to 700nm, within the range of 0nm to 600nm, within the range of 100nm to 1000nm, within the range of 100nm to 900nm, within the range of 100nm to 800nm, or 100nm. It may be within the range of m to 700nm, or within the range of 100nm to 600nm, or within the range of 200nm to 1000nm, or within the range of 200nm to 900nm, or within the range of 200nm to 800nm, or within the range of 200nm to 700nm, or within the range of 200nm to 600nm, or within the range of 200nm to 500nm, or within the range of 200nm to 400nm, or within the range of 200nm to 300nm.

[0119] The evaluation of the concentration of fine particles whose NTA particle diameter falls within a predetermined range that includes the range of 1000 nm or less may be performed by measuring and evaluating the concentration of only fine particles whose NTA particle diameter falls within the predetermined range, but is not limited to this. For example, it may also be performed by measuring the concentration of fine particles whose NTA particle diameter falls within a range wider than the predetermined range, and then evaluating the concentration of fine particles whose NTA particle diameter falls within the predetermined range from the measurement results.

[0120] That is, for example, in the third method, when evaluating the concentration of fine particles with an NTA particle diameter in the range of 200 nm to 800 nm, the concentration of only fine particles with an NTA particle diameter in the range of 200 nm to 800 nm may be measured and evaluated, but is not limited to this. For example, the concentration of fine particles with an NTA particle diameter in the range of 0 nm to 1000 nm may be measured first, and then the concentration of fine particles with an NTA particle diameter in the range of 200 nm to 800 nm from the measurement results may be evaluated as an index for predicting the filterability of beverage filtration.

[0121] Furthermore, in the third method, for example, (b) the concentration of fine particles within a predetermined range that includes a particle diameter of 1050 nm or less as measured by the Coulter counter method is evaluated. The Coulter counter method (CCM) is a method in which electrodes are placed on both sides of an electrolyte solution separated by apertures (pores), and the volume, particle diameter (equivalent sphere diameter), and number of particles are measured from the height and number of electrical signals (pulse signals) generated by the change in electrical resistance between the electrodes as the particles pass through the pores.

[0122] In the third method, the range of particle diameter (hereinafter referred to as "CCM particle diameter") measured by the Coulter counter method for the fine particles whose concentration is evaluated is not particularly limited as long as it is within a predetermined range that includes the range of 1050 nm or less and within the range in which the effects of the present invention can be obtained. For example, the CCM particle diameter of the fine particles may be within a predetermined range including the range of 650 nm to 1050 nm, a predetermined range including the range of 650 nm to 1000 nm, a predetermined range including the range of 650 nm to 950 nm, a predetermined range including the range of 650 nm to 900 nm, a predetermined range including the range of 650 nm to 850 nm, a predetermined range including the range of 650 nm to 800 nm, or a predetermined range including the range of 650 nm to 700 nm.

[0123] Specifically, the CCM particle size of the fine particles whose concentration is to be measured may be, for example, in the range of 650nm to 1050nm, 650nm to 1000nm, 650nm to 950nm, 650nm to 900nm, or 650nm to 850nm.

[0124] The evaluation of the concentration of fine particles whose CCM particle diameter falls within a predetermined range that includes the range of 1050 nm or less may be performed by measuring and evaluating the concentration of only fine particles whose CCM particle diameter falls within the predetermined range, but is not limited to this. It may also be performed by measuring the concentration of fine particles whose CCM particle diameter falls within a range wider than the predetermined range, and then evaluating the concentration of fine particles whose CCM particle diameter falls within the predetermined range from the measurement results.

[0125] That is, for example, in the third method, when evaluating the concentration of fine particles with a CCM particle diameter in the range of 650 nm to 1000 nm, the concentration of only fine particles with a CCM particle diameter in the range of 650 nm to 1000 nm may be measured and evaluated, but is not limited to this. For example, the concentration of fine particles with a CCM particle diameter in the range of 650 nm to 15000 nm (15 μm) may be measured first, and then the concentration of fine particles with a CCM particle diameter in the range of 650 nm to 1000 nm from the measurement results may be evaluated as an index for predicting the filterability of beverage filtration.

[0126] In the third method, the method for measuring and / or evaluating the concentration of fine particles whose NTA particle size or CCM particle size is within the predetermined range described above is not particularly limited as long as the effects of the present invention are obtained, and may be a nanoparticle tracking analysis method or a Coulter counter method, or preferably a method other than the said nanoparticle tracking analysis method and Coulter counter method.

[0127] In other words, for example, the concentration of fine particles whose NTA particle size is within the predetermined range described above may be evaluated by nanoparticle tracking analysis, and / or the concentration of fine particles whose CCM particle size is within the predetermined range described above may be evaluated by the Coulter counter method.

[0128] In the third method, it is possible to predict that the filterability of the beverage filtration will be low if the concentration of the fine particles described above is above a predetermined threshold. In this case, the threshold for the concentration of fine particles can be experimentally determined in advance according to the manufacturing conditions of the beer-flavored beverage in question.

[0129] In other words, for example, by conducting preliminary experiments on the production of a beer-flavored beverage where it is necessary to predict the filterability of beverage filtration, and by preparing multiple types of raw material liquid samples with different concentrations of particulate matter, and by confirming the correlation between the concentration of particulate matter in the raw material liquid samples and the filterability, it is possible to predetermine the threshold concentration of particulate matter to be used when predicting the filterability of beverage filtration. Furthermore, when predicting filterability using the above threshold, it may be predicted that the filterability of beverage filtration is not low if the concentration of particulate matter is below the predetermined threshold.

[0130] The threshold for the particulate concentration used in predicting filterability can be determined as appropriate, as described above. For example, if the concentration of particulate matter with an NTA particle size in the range of 0 nm to 1000 nm is 4500 × 10 7 Within the range of 10 cells / mL or more (specifically, for example, 4500 × 10 7 cells / mL or more, and 5000 × 10 7 cells / mL or less, or 4900 × 10 7 (Within the range of cells / mL or less), 4600 × 10 7 Within the range of 10 cells / mL or more (specifically, for example, 4600 × 10 7 cells / mL or more, and 5000 × 10 7 cells / mL or less, or 4900 × 10 7 (Within the range of cells / mL or less), 4700 × 10 7 Within a range of 10 cells / mL or more (specifically, for example, 4700 × 10 7 cells / mL or more, and 5000 × 10 7 cells / mL or less, or 4900 × 10 7 (within the range of cells / mL or less), or 4800 × 10 7 Within a range of 10 cells / mL or more (specifically, for example, 4800 × 10 7 cells / mL or more, and 5000 × 10 7 cells / mL or less, or 4900 × 10 7 If the number of particles / mL or less exceeds a predetermined threshold, it may be predicted that the filterability of the beverage filtration is low.

[0131] Furthermore, for example, if the concentration of fine particles with an NTA particle size in the range of 200 nm to 1000 nm is 1500 × 10 7 Within the range of 1500 x 10¹ / mL or more (specifically, for example, 1500 x 10¹ / mL) 7 cells / mL or more, and 3000 × 10 7 cells / mL or less, or 2600 × 10 7 (Within the range of cells / mL or less), 1800 × 10 7 Within the range of cells / mL or more (specifically, for example, 1800 × 10 7 cells / mL or more, and 3000 × 10 7 cells / mL or less, or 2600 × 10 7 (Within the range of less than or equal to 10 cells / mL), 2200 × 10 7 Within a range of 10 cells / mL or more (specifically, for example, 2200 × 10 7 cells / mL or more, and 3000 × 10 7 cells / mL or less, or 2600 × 10 7 (within the range of 1 / mL or less), or 2500 × 10 7 Within the range of cells / mL or more (specifically, for example, 2500 × 10 7 cells / mL or more, and 3000 × 10 7 cells / mL or less, or 2600 × 10 7 If the number of particles / mL or less exceeds a predetermined threshold, it may be predicted that the filterability of the beverage filtration is low.

[0132] Furthermore, for example, if the concentration of fine particles with an NTA particle size in the range of 200 nm to 800 nm is 1500 × 10 7 Within the range of 1500 x 10¹ / mL or more (specifically, for example, 1500 x 10¹ / mL) 7 cells / mL or more, and 3000 × 10 7 cells / mL or less, or 2600 × 10 7 (Within the range of cells / mL or less), 1800 × 10 7 Within the range of cells / mL or more (specifically, for example, 1800 × 10 7 cells / mL or more, and 3000 × 10 7 cells / mL or less, or 2600 × 10 7 (Within the range of less than or equal to 10 cells / mL), 2200 × 10 7Within a range of 10 cells / mL or more (specifically, for example, 2200 × 10 7 cells / mL or more, and 3000 × 10 7 cells / mL or less, or 2600 × 10 7 (within the range of 1 / mL or less), or 2500 × 10 7 Within the range of cells / mL or more (specifically, for example, 2500 × 10 7 cells / mL or more, and 3000 × 10 7 cells / mL or less, or 2600 × 10 7 If the number of particles / mL or less exceeds a predetermined threshold, it may be predicted that the filterability of the beverage filtration is low.

[0133] Furthermore, for example, the concentration of fine particles with a CCM particle size in the range of 650 nm to 1050 nm is 20.00 × 10 5 Within the range of 10 cells / mL or more (specifically, for example, 20.00 × 10 5 cells / mL or more, and 25.00 × 10 5 pcs / mL or less, 24.00×10 5 pcs / mL or less, 23.00×10 5 pcs / mL or less, 22.00×10 5 cells / mL or less, or 21.00 × 10 5 If the amount is above a predetermined threshold (within the range of cells / mL or less), then 21.00 × 10 5 Within the range of 10 cells / mL or more (specifically, for example, 21.00 × 10 5 cells / mL or more, and 25.00 × 10 5 pcs / mL or less, 24.00×10 5 pcs / mL or less, 23.00×10 5 cells / mL or less, or 22.00 × 10 5 If the amount is above a predetermined threshold (within the range of cells / mL or less), then 22.00 × 10 5 Within the range of 10 cells / mL or more (specifically, for example, 22.00 × 10 5 cells / mL or more, and 25.00 × 10 5 pcs / mL or less, 24.00×10 5 cells / mL or less, or 23.00 × 10 5If the amount is above a predetermined threshold (within the range of cells / mL or less), then 23.00 × 10 5 Within the range of 10 cells / mL or more (specifically, for example, 23.00 × 10 5 cells / mL or more, and 25.00 × 10 5 cells / mL or less, or 24.00 × 10 5 If the amount is above a predetermined threshold (within the range of cells / mL or less), or 24.00 × 10 5 Within the range of 10 cells / mL or more (specifically, for example, 24.00 × 10 5 pcs / mL or more, 25.00×10 5 If the number of particles / mL or less exceeds a predetermined threshold, it may be predicted that the filterability of the beverage filtration is low.

[0134] Thus, according to this third method, the filterability of a raw material liquid for beverage filtration can be effectively predicted by a simple method of evaluating the concentration of particulate matter in the raw material liquid, without having to perform the complicated operation of actually measuring the filterability of the raw material liquid for beverage filtration.

[0135] Next, a specific example of this embodiment will be described. [Examples]

[0136] [Example 1-1] A beer-flavored beverage was manufactured on a 2.5L scale without using wheat. Specifically, only barley malt was used as the cereal ingredient. No adjuncts were used.

[0137] In the brewing process, the saccharification process was carried out first. That is, barley malt and hot water were mixed, and the resulting mixture was saccharified. Next, the mixture filtration process was carried out. That is, the mixture after saccharification was filtered (mixture filtration). Furthermore, the boiling process was carried out. That is, hops were added to the mixture after filtration, and it was heated and boiled. At the start of boiling, 100 mg of lactic acid was added per liter of the raw material liquid (cold wort) that was finally obtained in the brewing process. After that, a whirlpool removal process and a cooling process were carried out to obtain cooled raw material liquid (cold wort).

[0138] In the fermentation process, top-fermenting yeast was added to the cooled raw material liquid to carry out alcoholic fermentation. Furthermore, in the storage process, the raw material liquid after alcoholic fermentation was aged. Subsequently, in the beverage filtration process, as described below, the aged raw material liquid was subjected to beverage filtration to obtain a beer-flavored beverage (100% barley malt beer).

[0139] [Example 1-2] A beer-flavored beverage was manufactured using wheat in a 2.5L scale. Specifically, wheat and barley were used as cereals. More specifically, wheat malt was used as wheat, and barley malt was used as barley. The amount of wheat malt used was 20% by weight and the amount of barley malt used was 80% by weight of the total amount of cereals used (sum of the weight of wheat malt and barley malt). No adjuncts were used.

[0140] In the brewing process, the saccharification process was carried out first. That is, the grains and hot water were mixed, and the resulting mixture was saccharified. Next, the mixture filtration process was carried out. That is, the mixture after saccharification was filtered. Furthermore, the boiling process was carried out. That is, hops were added to the mixture after filtration, and it was heated and boiled. At the start of boiling, 100 mg of lactic acid was added per liter of the raw material liquid (cold wort) that was finally obtained in the brewing process. After that, a whirlpool removal process and a cooling process were carried out to obtain cooled raw material liquid (cold wort).

[0141] In the fermentation process, top-fermenting yeast was added to the cooled raw material liquid to carry out alcoholic fermentation. Furthermore, in the storage process, the raw material liquid after alcoholic fermentation was aged. Subsequently, in the beverage filtration process, as described below, the aged raw material liquid was subjected to beverage filtration to obtain a beer-flavored beverage.

[0142] [Examples 1-3] A beer-flavored beverage was manufactured in the same manner as in Example 1-2, except that the amount of wheat malt used was 40% by weight.

[0143] [Examples 1-4] A beer-flavored beverage was manufactured in the same manner as in Example 1-2, except that the amount of wheat malt used was 60% by weight.

[0144] [Examples 1-5] A beer-flavored beverage was manufactured in the same manner as in Example 1-2, except that the amount of wheat malt used was 80% by weight.

[0145] [Examples 1-6] A beer-flavored beverage was manufactured in the same manner as in Example 1-2, except that the amount of wheat malt used was 100% by weight (i.e., only wheat (specifically wheat malt) was used as the grain).

[0146] [Examples 1-7] A beer-flavored beverage was manufactured in the same manner as in Example 1-4, except that a commercially available enzyme preparation (Filtrase® NL FAST, dsm-firmenich) was added in an amount equivalent to 8000U or more per 1 kg of wheat malt (equivalent to 2000U or more per 1 L of raw material liquid (cold wort) prepared in the brewing process) (recommended amount by the manufacturer) during the brewing process (specifically, when mixing the grains with hot water). This enzyme preparation mainly contained endo-type xylanase.

[0147] [Examples 1-8] A beer-flavored beverage was manufactured in the same manner as in Example 1-4, except that a commercially available enzyme preparation (Sumizyme PNF-L, Shin Nippon Chemical Industries, Ltd.) was added in an amount equivalent to 400 U or more per 1 kg of wheat malt (equivalent to 100 U or more per 1 L of raw material liquid (cold wort) prepared in the brewing process) (recommended amount by the manufacturer) during the brewing process (specifically, when mixing the malt with hot water). This enzyme preparation mainly contained pectinase (specifically, polygalacturonase).

[0148] [Examples 1-9] A beer-flavored beverage was manufactured in the same manner as in Example 1-4, except that a commercially available enzyme preparation (RAPIDASE® FP SUGAR, dsm-firmenich) in an amount equivalent to 4500 U or more per 1 kg of wheat malt (the amount recommended by the manufacturer) was added during the brewing process (specifically, when mixing the malt with hot water). This enzyme preparation mainly contained pectinase (specifically, pectin esterase).

[0149] [Examples 1-10] A beer-flavored beverage was manufactured in the same manner as in Example 1-4, except that a commercially available enzyme preparation (AN "Amano" 100SD, Amano Enzyme Co., Ltd.) equivalent to 100,000 U or more per 1 kg of wheat malt (the amount recommended by the manufacturer) was added during the brewing process (specifically, when mixing the malt with hot water). This enzyme preparation mainly contained protease.

[0150] [Examples 1-11] A beer-flavored beverage was manufactured in the same manner as in Example 1-4, except that a commercially available enzyme preparation (MAXAZYME NNP DS, dsm-firmenich) equivalent to 90,000 U or more per 1 kg of wheat malt (the amount recommended by the manufacturer) was added during the brewing process (specifically, when mixing the malt with hot water). This enzyme preparation mainly contained protease.

[0151] [Examples 1-12] A beer-flavored beverage was manufactured in the same manner as in Example 1-4, except that a commercially available enzyme preparation (Proteax, Amano Enzyme Co., Ltd.) equivalent to 1400U or more per 1kg of wheat malt (the amount recommended by the manufacturer) was added during the brewing process (specifically, when mixing the grains with hot water). This enzyme preparation mainly contained peptidase.

[0152] [Examples 1-13] A beer-flavored beverage was produced in the same manner as in Example 1-4, except that during the fermentation process (specifically, when adding top-fermenting yeast to the raw material liquid), a commercially available enzyme preparation (Brewers Clarex, dsm-firmenich) equivalent to 1.5 U or more per liter of pre-fermentation liquid (the amount recommended by the manufacturer) was added. This enzyme preparation mainly contained peptidase.

[0153] [Evaluation of filterability in beverage filtration] As described above, in each of Examples 1-1 to 1-13, the raw material liquid after maturation was subjected to beverage filtration. A diatomaceous earth filter was used for beverage filtration. In this beverage filtration, diatomaceous earth filtration was performed with a constant secondary pressure, and the primary pressure was set to the first value (kgf / cm²). 2 From the point in time when the primary pressure is 1 kgf / cm² higher than the first value, 2 The second largest value (kgf / cm 2 The amount of raw material liquid that could be filtered by the time the limit was reached (filtration amount) (L / (kgf / cm) 2 The filtration efficiency (hereinafter referred to as "beverage filtration efficiency") was measured and evaluated as such.

[0154] [pH evaluation] In each of Examples 1-1 to 1-13, the pH of the raw material liquid obtained in the brewing process, immediately before the addition of brewer's yeast in the fermentation process (hereinafter referred to as "pre-fermentation liquid"), the raw material liquid immediately before beverage filtration (hereinafter referred to as "pre-filtration liquid"), and the filtered liquid (beer-flavored beverage) obtained by said beverage filtration was measured.

[0155] [result] Figure 1A shows the blend of grains used in the production of beer-flavored beverages, the evaluation results of beverage filterability, and the pH evaluation results for each of Examples 1-1 to 1-6.

[0156] As shown in Figure 1A, as the amount of wheat malt used increased, the amount filtered in beverage filtration decreased, and there was a tendency for beverage filterability to decline. However, when the amount of wheat malt used was 100% by weight (Example 1-6), beverage filterability improved compared to when the amount of wheat malt used was 80% by weight (Example 1-5). In addition, as the amount of wheat malt used increased, there was a tendency for the pH of the pre-fermentation liquid, pre-filtration liquid, and post-filtration liquid to decrease.

[0157] Figure 1B shows the composition of grains used in the production of beer-flavored beverages, the type of enzyme used, the evaluation results of beverage filterability, and the pH evaluation results for each of Examples 1-7 to 1-13.

[0158] As shown in Figure 1B, in Examples 1-7, where xylanase was added, and in Examples 1-8, where pectinase (specifically, polygalacturonase) was added, the filtration rate increased and the beverage filtration performance improved compared to Example 1-4, which was under identical conditions except for the absence of xylanase and pectinase.

[0159] On the other hand, the beverage filterability in Examples 1-9 to 1-13, where other enzyme preparations were added, was lower than that of Example 1-4. Furthermore, the pH of the pre-filter solution in Examples 1-7 to 1-9, where xylanase or pectinase was added, was lower than that of Example 1-4 and lower than that of Examples 1-10 to 1-13, where other enzyme preparations were used. [Examples]

[0160] [Example 2-1] Similar to Example 1-1 described above, a beer-flavored beverage was produced without using wheat.

[0161] [Example 2-2] Similar to Examples 1-4 above, a beer-flavored beverage was produced using wheat and barley.

[0162] [Example 2-3] A beer-flavored beverage was manufactured in the same manner as in Example 2-2, except that the amount of lactic acid added was increased to 2.5 times that of Example 2-2.

[0163] [Example 2-4] A beer-flavored beverage was manufactured in the same manner as in Example 2-2, except that the amount of lactic acid added was increased to five times that of Example 2-2.

[0164] [Examples 2-5] A beer-flavored beverage was manufactured in the same manner as in Example 2-2, except that a commercially available enzyme preparation (Filtrase® NL FAST, dsm-firmenich) was added in an amount equivalent to 8000U or more per 1 kg of wheat malt (equivalent to 2000U or more per 1 L of raw material liquid (cold wort) prepared in the brewing process) (recommended by the manufacturer) (specifically, when mixing the grains with hot water). This enzyme preparation mainly contained endo-type xylanase.

[0165] [Examples 2-6] A beer-flavored beverage was manufactured in the same manner as in Example 2-5, except that the amount of enzyme added was doubled compared to that in Example 2-5.

[0166] [Examples 2-7] A beer-flavored beverage was manufactured in the same manner as in Example 2-2, except that a commercially available enzyme preparation (Sumizyme PNF-L, Shin Nippon Chemical Industries, Ltd.) was added in an amount equivalent to 400U or more per 1 kg of wheat malt (equivalent to 100U or more per 1 L of pre-fermentation liquid (cold wort)) (a recommended amount by the manufacturer) during the brewing process (specifically, when mixing the malt with hot water). This enzyme preparation mainly contained pectinase (specifically, polygalacturonase).

[0167] [Examples 2-8] A beer-flavored beverage was manufactured in the same manner as in Example 2-7, except that the amount of enzyme added was doubled compared to that in Example 2-7.

[0168] [Evaluation of filterability in beverage filtration] Similar to Example 1 described above, in each of Examples 2-1 to 2-8, in the beverage filtration of the liquid before filtration after maturation, the filtration amount (L / (kgf / cm) 2)) was measured.

[0169] [pH evaluation] Similar to Example 1 described above, the pH of the pre-fermentation liquid, pre-filtration liquid, and post-filtration liquid (beer-flavored beverage) was measured in each of Examples 2-1 to 2-8.

[0170] [result] Figure 2 shows, for each of Examples 2-1 to 2-8, the blend of grains used in the production of the beer-flavored beverage, the amount of lactic acid added (relative value when the amount added in Example 2-1 is set to "1"), the type and amount of enzyme added, the evaluation results of the beverage's filterability, and the evaluation results of the pH.

[0171] As shown in Figure 2, the amount filtered in Example 2-2, which used wheat, was smaller than that in Example 2-1, which did not use wheat. In other words, the filterability of Example 2-2 for beverage filtration was lower than that of Example 2-1.

[0172] In contrast, the amount of filtration in Example 2-3, where the amount of lactic acid added was increased to 2.5 times that of Example 2-2, was about the same as that of Example 2-1. Furthermore, the amount of filtration in Example 2-4, where the amount of lactic acid added was increased to 5 times that of Example 2-2, was greater than that of Example 2-1. In other words, by increasing the amount of lactic acid added, the decrease in beverage filterability associated with the use of wheat was suppressed, and beverage filterability was effectively improved compared to Example 2-2, which was under identical conditions except for the absence of an increase in the amount of lactic acid added.

[0173] Furthermore, the pH of the liquid before filtration was 4.46 in Example 2-1 and 4.34 in Example 2-2, while it decreased to 4.17 in Example 2-3 and to 4.01 in Example 2-4. Similarly, the pH of the liquid after filtration was 4.53 in Example 2-1 and 4.40 in Example 2-2, while it decreased to 4.25 in Example 2-3 and to 4.09 in Example 2-4. In addition, the pH of the liquid before fermentation was 5.47 in Example 2-1 and 5.53 in Example 2-2, while it decreased to 5.17 in Example 2-3 and to 4.75 in Example 2-4.

[0174] Furthermore, as shown in Figure 2, the filtration amounts in Examples 2-5 and 2-6, where xylanase was added, and in Examples 2-7 and 2-8, where pectinase (specifically, polygalacturonase) was added, were greater than those in Example 2-2. In other words, by adding xylanase or pectinase (specifically, polygalacturonase), the decrease in beverage filterability associated with the use of wheat was suppressed, and beverage filterability was effectively improved compared to Example 2-2, which was under identical conditions except for the absence of xylanase and pectinase. The pH of the pre-fermentation liquid, pre-filtration liquid, and post-filtration liquid in Examples 2-5 to 2-8 was approximately the same as that in Example 2-2. [Examples]

[0175] [Example 3-1] A beer-flavored beverage was manufactured without using wheat. Specifically, the brewing process was carried out on a 100L scale, using only barley malt as the malt. No adjuncts were used.

[0176] In the brewing process, the saccharification process was carried out first. That is, barley malt and hot water were mixed, and the resulting mixture was saccharified. Next, the mixture filtration process was carried out. That is, the mixture after saccharification was filtered. Furthermore, the boiling process was carried out. That is, hops were added to the mixture after filtration, and it was heated and boiled. At the start of boiling, 100 mg of lactic acid was added per liter of the pre-fermentation liquid (cold wort) that was finally obtained in the brewing process. After that, a whirlpool removal process and a cooling process were carried out to obtain the pre-fermentation liquid.

[0177] In the fermentation process, top-fermenting yeast was added to the cooled pre-fermentation liquid in a 30L scale to carry out alcoholic fermentation. Furthermore, in the storage process, the raw material liquid after alcoholic fermentation was aged in a 30L scale. Subsequently, in the beverage filtration process, the aged raw material liquid was subjected to beverage filtration as described below. The filtered liquid after beverage filtration was obtained as a beer-flavored beverage (100% barley malt beer).

[0178] [Example 3-2] A beer-flavored beverage was manufactured using wheat malt. Specifically, the brewing process was carried out on a 100L scale using wheat and barley as the grains. More specifically, wheat malt was used as the wheat and barley malt as the barley. The amount of wheat malt used (total of wheat malt and barley malt) was 60% by weight, and the amount of barley malt used was 40% by weight. No adjuncts were used.

[0179] In the brewing process, the saccharification process was carried out first. That is, the grains and hot water were mixed, and the resulting mixture was saccharified. Next, the mixture filtration process was carried out. That is, the mixture after saccharification was filtered. Furthermore, the boiling process was carried out. That is, hops were added to the mixture after filtration, and it was heated and boiled. At the start of boiling, 100 mg of lactic acid was added per liter of the pre-fermentation liquid (cold wort) that was finally obtained in the brewing process. After that, a whirlpool removal process and a cooling process were carried out to obtain cooled raw material liquid (cold wort).

[0180] In the fermentation process, top-fermenting yeast was added to the cooled pre-fermentation liquid in a 30L scale to carry out alcoholic fermentation. Furthermore, in the storage process, the raw material liquid after alcoholic fermentation was aged in a 30L scale. Subsequently, in the beverage filtration process, the aged raw material liquid was subjected to beverage filtration as described below. The filtered liquid after beverage filtration was obtained as a beer-flavored beverage.

[0181] [Example 3-3] A beer-flavored beverage was produced in the same manner as in Example 3-2, except that the amount of lactic acid added was increased to five times that of Example 3-2 (i.e., a total of 500 mg of lactic acid was added).

[0182] [Example 3-4] A beer-flavored beverage was manufactured in the same manner as in Example 3-2, except that a commercially available enzyme preparation (Filtrase® NL FAST, dsm-firmenich) equivalent to 8000 U or more per 1 kg of wheat malt (the amount recommended by the manufacturer) was added during the brewing process (specifically, when mixing the malt with hot water). This enzyme preparation mainly contained endo-type xylanase.

[0183] [Example 3-5] A beer-flavored beverage was manufactured in the same manner as in Example 3-2, except that a commercially available enzyme preparation (Sumizyme PNF-L, Shin Nippon Chemical Industries, Ltd.) equivalent to 100 U or more per liter of pre-fermentation liquid (cold wort) (the amount recommended by the manufacturer) was added during the brewing process (specifically, when mixing the malt with hot water). This enzyme preparation mainly contained pectinase (specifically, polygalacturonase).

[0184] [Evaluation of filterability in beverage filtration] Similar to Example 1 described above, in each of Examples 3-1 to 3-5, in the beverage filtration of the liquid before filtration after maturation, the filtration amount (L / (kgf / cm) 2 )) was measured.

[0185] [pH evaluation] Similar to Example 1 described above, the pH of the liquid before filtration was measured in each of Examples 3-1 to 3-5.

[0186] [Evaluation of particulate matter concentration] In each of Examples 3-1 to 3-5, the fine particles contained in the pre-filtration liquid were analyzed using nanoparticle tracking analysis. A commercially available nanoparticle analysis system (NanoSight NS300, manufactured by Spectris Co., Ltd., measurable particle size: maximum 10 nm to 1000 nm) was used for the analysis, and the concentration of fine particles with a particle size of 1000 nm or less contained in the pre-filtration liquid was measured. The sample to be analyzed was prepared by centrifuging the pre-filtration liquid after storage using a centrifuge (under conditions that can centrifuge yeast), collecting the supernatant of the pre-filtration liquid after centrifugation, and storing the supernatant at approximately 1°C for about one month.

[0187] [result] Figure 3 shows, for each of Examples 3-1 to 3-5, the blend of grains used in the production of the beer-flavored beverage, the amount of lactic acid added (relative value when the amount added in Example 3-1 is set to "1"), the type of enzyme, the results of the filterability evaluation, the results of the pH evaluation of the liquid before filtration, and the results of the evaluation of the concentration of fine particles contained in the liquid before filtration.

[0188] As shown in Figure 3, the amount filtered in Example 3-2, which used wheat, was significantly smaller than that in Example 3-1, which did not use wheat. In other words, the filterability of Example 3-2 for beverage filtration was significantly lower than that of Example 3-1.

[0189] In contrast, the amount of filtration in Example 3-3, where the amount of lactic acid added was increased to five times that of Example 3-2, was about the same as that of Example 3-1. In other words, by increasing the amount of lactic acid added, the decrease in filterability associated with the use of wheat was suppressed, and filterability was effectively improved compared to Example 3-2, which was under identical conditions except that the amount of lactic acid added was not increased.

[0190] The amount of filtration in Example 3-4, where xylanase was added, was about the same as that in Example 3-1. In other words, by adding xylanase, the decrease in filterability associated with the use of wheat was suppressed, and filterability was effectively improved compared to Example 3-2, which was under identical conditions except for the absence of xylanase.

[0191] In Example 3-5, where pectinase was added, the filtration rate was lower than that of Example 3-1, but significantly higher than that of Example 3-2. In other words, by adding pectinase, the decrease in filterability associated with the use of wheat was suppressed, and filterability was effectively improved compared to Example 3-2, which was under identical conditions except for the absence of xylanase.

[0192] Also, as shown in FIG. 3, the pH of the pre-filtered liquid was 4.54 in Example 3-1, 4.45 in Example 3-2, 4.41 in Example 3-4, and 4.45 in Example 3-5, whereas it decreased to 4.17 in Example 3-3.

[0193] Also, as shown in FIG. 3, the concentration of fine particles within the range of particle diameters of 1000 nm or less (specifically, in the range of 0 nm or more and 1000 nm or less) contained in the pre-filtered liquid of Example 3-2 using wheat was 5914×10 7 pieces / mL, which was larger than that of Example 3-1 (4587×10 7 pieces / mL) that did not use wheat.

[0194] This was mainly due to the fact that the concentration of fine particles within the range of particle diameters of 200 nm or more and 800 nm or less (3890×10 7 pieces / mL) in the pre-filtered liquid of Example 3-2 was significantly larger than that of Example 3-1 (1283×10 7 [[ID=十六]]pieces / mL). In particular, the concentration of fine particles within the range of particle diameters of 200 nm or more and 300 nm or less (3000×10 7 pieces / mL) contained in the pre-filtered liquid of Example 3-2 was significantly larger than that of Example 3-1 (1000×10 7 pieces / mL).

[0195] As a result, the concentration of fine particles within the range of particle diameters of 0 nm or more and 800 nm or less (5910×10 7 pieces / mL) contained in the pre-filtered liquid of Example 3-2 was larger than that of Example 3-1 (4583×10 7 pieces / mL), and the concentration of fine particles within the range of particle diameters of 200 nm or more and 1000 nm or less (3894×10 7 pieces / mL) contained in the pre-filtered liquid of Example 3-2 was significantly larger than that of Example 3-1 (1287×10 7 pieces / mL).

Example

[0196] [Example 4-1] Similar to Example 3-1 described above, a beer-flavored beverage was produced without using wheat.

[0197] [Example 4-2] A beer-flavored beverage was manufactured in the same manner as in Example 3-2 described above, except that the amount of wheat malt used was changed to 30% by weight and the amount of barley malt used was changed to 70% by weight relative to the total amount of malt used.

[0198] [Example 4-3] A beer-flavored beverage was produced in the same manner as in Example 4-2, except that after the storage process and before the beverage filtration process (i.e., immediately before beverage filtration), an additional 150 mg of lactic acid was added per liter of the pre-filtered liquid (i.e., a total of 250 mg of lactic acid was added).

[0199] [Example 4-4] A beer-flavored beverage was produced in the same manner as in Example 4-2, except that after the storage process and before the beverage filtration process (i.e., immediately before beverage filtration), an additional 400 mg of lactic acid was added per liter of the pre-filtered liquid (i.e., a total of 500 mg of lactic acid was added).

[0200] [Examples 4-5] A beer-flavored beverage was manufactured in the same manner as in Example 4-2, except that the amount of wheat malt used was changed to 50% by weight, and the amount of barley malt used was changed to 50% by weight.

[0201] [Examples 4-6] A beer-flavored beverage was manufactured in the same manner as in Example 4-3, except that the amount of wheat malt used was changed to 50% by weight, and the amount of barley malt used was changed to 50% by weight.

[0202] [Examples 4-7] A beer-flavored beverage was manufactured in the same manner as in Example 4-4, except that the amount of wheat malt used was changed to 50% by weight, and the amount of barley malt used was changed to 50% by weight.

[0203] [Evaluation of filterability in beverage filtration] Similar to Example 1 described above, in each of Examples 4-1 to 4-7, in the beverage filtration of the liquid before filtration after maturation, the filtration amount (L / (kgf / cm) 2 )) was measured.

[0204] [pH evaluation] Similar to Example 1 described above, the pH of the pre-filtration and post-filtration liquids (beer-flavored beverages) were measured in each of Examples 4-1 to 4-7.

[0205] [result] Figure 4 shows, for each of Examples 4-1 to 4-7, the blend of grains used in the production of the beer-flavored beverage, the amount of lactic acid added (relative value when the amount added in Example 4-1 is set to "1"), the evaluation results of the beverage's filterability, and the evaluation results of the pH.

[0206] As shown in Figure 4, in Examples 4-2 and 4-5, which used wheat, had the same amount of lactic acid added as in Example 4-1, and the pH of the liquid before filtration was 4.37-4.44, the amount of filtration was significantly smaller than that of Example 4-1, which did not use wheat. In other words, the beverage filterability in Examples 4-2 and 4-5 was significantly lower than that in Example 4-1.

[0207] Furthermore, in Example 4-3, where 30% by weight of wheat malt was used relative to the amount of malt used, the total amount of added lactic acid was increased to 2.5 times that of Example 4-1, and the pH of the liquid before filtration was 4.30, the amount filtered was about the same as that of Example 4-2. In other words, the filterability of beverage filtration in Example 4-3 was significantly lower than that of Example 4-1.

[0208] On the other hand, in Example 4-4, where 30% by weight of wheat malt was used relative to the amount of malt used, the total amount of lactic acid added was increased to five times that of Example 4-1, and the pH of the liquid before filtration was 4.10, the amount filtered was significantly higher than that of Examples 4-2 and 4-3.

[0209] Similarly, in Examples 4-6 and 4-7, where 50% by weight of wheat malt was used relative to the amount of malt used, and the total amount of lactic acid added was increased to 2.5 to 5 times that of Example 4-1, and the pH of the liquid before filtration was 4.00 to 4.22, the amount filtered was also significantly increased compared to that of Example 4-5.

[0210] In other words, in Examples 4-4, 4-6, and 4-7, by lowering the pH of the liquid before filtration to at least 4.22 or lower, the decrease in beverage filterability associated with the use of wheat was suppressed, and beverage filterability was effectively improved compared to Example 4-2, which was under identical conditions except for differences in the amount of lactic acid added and the pH of the liquid before filtration. [Examples]

[0211] [Example 5-1] A beer-flavored beverage was manufactured on a 100L scale without using wheat. Specifically, only barley malt was used as the cereal ingredient. No adjuncts were used.

[0212] In the brewing process, the saccharification process was carried out first. That is, barley malt and hot water were mixed, and the resulting mixture was saccharified. Next, the mixture filtration process was carried out. That is, the mixture after saccharification was filtered. Furthermore, the boiling process was carried out. That is, hops were added to the mixture after filtration, and it was heated and boiled. At the start of boiling, an amount of lactic acid equivalent to 100 mg per liter of the pre-fermentation liquid (cold wort) finally obtained in the brewing process was added. The mixture after boiling was cooled to obtain the pre-fermentation liquid.

[0213] In the fermentation process, top-fermenting yeast was added to the cooled pre-fermentation liquid in a 30L scale to carry out alcoholic fermentation. Furthermore, in the storage process, the raw material liquid after alcoholic fermentation was aged in a 30L scale. Subsequently, in the beverage filtration process, the aged raw material liquid was subjected to beverage filtration as described below. The filtered liquid after beverage filtration was obtained as a beer-flavored beverage (100% barley malt beer).

[0214] [Example 5-2] A beer-flavored beverage was manufactured using wheat. Specifically, brewing was carried out on a 100L scale using wheat and barley as the grains. More specifically, wheat malt was used as the wheat and barley malt as the barley. In addition, orange peel was used as an adjunct ingredient.

[0215] The amount of wheat malt used (total of wheat malt and barley malt) was 10% by weight, and the amount of barley malt used was 90% by weight. The amount of orange peel used was 1.1 kg per 1 kL of pre-fermentation liquid prepared in the final stage of the brewing process. In addition, barley malt was used that resulted in a higher color of the final beer-flavored beverage than that of the beer-flavored beverage obtained in Example 4-1 described above.

[0216] In the brewing process, the saccharification process was carried out first. That is, malt, orange peel, and hot water were mixed, and the resulting mixture was saccharified. Next, the mixture filtration process was carried out. That is, the mixture after saccharification was filtered. Furthermore, the boiling process was carried out. That is, hops were added to the mixture after filtration, and it was heated and boiled. At the start of boiling, 100 mg of lactic acid was added per liter of the pre-fermentation liquid (cold wort) that was finally obtained in the brewing process. The mixture after boiling was cooled to obtain the pre-fermentation liquid (cold wort).

[0217] In the fermentation process, top-fermenting yeast was added to the cooled pre-fermentation liquid in a 30L scale to carry out alcoholic fermentation. Furthermore, in the storage process, the raw material liquid after alcoholic fermentation was aged in a 30L scale. Subsequently, in the beverage filtration process, the aged raw material liquid was subjected to beverage filtration as described below. The filtered liquid after beverage filtration was obtained as a beer-flavored beverage.

[0218] [Example 5-3] A beer-flavored beverage was manufactured in the same manner as in Example 5-2, except that wheat malt was not used. That is, only barley (specifically, barley malt) was used as the grain.

[0219] [Example 5-4] A beer-flavored beverage was manufactured in the same manner as in Example 5-2, except that orange peel was not used.

[0220] [Example 5-5] A beer-flavored beverage was manufactured in the same manner as in Example 5-2, except that barley malt, which was also used in Example 5-1, was used. Specifically, wheat malt and barley malt were used as grains. The amount of wheat malt used was 10% by weight and the amount of barley malt used was 90% by weight relative to the total amount of malt used (total amount of wheat malt and barley malt).

[0221] [Examples 5-6] A beer-flavored beverage was manufactured in the same manner as in Example 5-5, except that orange peel was not used. Specifically, wheat malt and barley malt were used as the grains. The amount of wheat malt used was 10% by weight and the amount of barley malt used was 90% by weight relative to the total amount of malt used (total amount of wheat malt and barley malt).

[0222] [Evaluation of filterability in beverage filtration] Similar to Example 1 described above, in each of Examples 5-1 to 5-6, in the beverage filtration of the liquid before filtration after maturation, the filtration amount (L / (kgf / cm) 2 )) was measured.

[0223] [Evaluation of particulate matter concentration] In each of Examples 5-1 to 5-4, the particulate matter contained in the pre-filtration solution was analyzed using the Coulter counter method. A commercially available particle counting analyzer (CDA-1000, Sysmex Corporation, measurable particle size range: 0.65 μm to 15.00 μm) was used for the analysis, and the concentration of particulate matter contained in the pre-filtration solution with a particle size between 0.65 μm and 15.00 μm was measured.

[0224] [result] Figure 5 shows, for each of Examples 5-1 to 5-6, the composition of grains and adjuncts used in the production of the beer-flavored beverage, the color of the beer-flavored beverage, the evaluation results of the beverage's filterability, and the evaluation results of fine particles.

[0225] As shown in Fig. 5, the filtration amount in Example 5-6, where a beer-taste beverage was produced under the same conditions as in Example 5-1 except that wheat was used, was significantly smaller than that in Example 5-1. The filtration amount in Example 5-5, where a beer-taste beverage was produced under the same conditions as in Example 5-1 except that wheat and orange peel were used, was significantly smaller than that in Example 5-1 and even smaller than that in Example 5-6.

[0226] The filtration amount in Example 5-4, where a beer-taste beverage with a high chromaticity was produced using wheat, was significantly smaller than that in Example 5-1 but slightly larger than that in Example 5-6. The filtration amount in Example 5-2, where a beer-taste beverage with a high chromaticity was produced using wheat and orange peel, was significantly smaller than that in Example 5-1 but was at the same level as that in Example 5-5.

[0227] On the other hand, the filtration amount in Example 5-3, where a beer-taste beverage with a high chromaticity was produced using orange peel without using wheat, was at the same level as that in Example 5-1.

[0228] Also, as shown in Fig. 5, the concentration of fine particles with a particle diameter in the range of 0.65 μm or more and 1.05 μm or less in the pre-filtration liquid of Example 5-2, where a beer-taste beverage with a high chromaticity was produced using wheat and orange peel, was 25.82×10 5 particles / mL, which was larger than that in Example 5-1 (18.95×10 5 particles / mL).

[0229] Similarly, in the pre-filtration liquid of Example 5-2, the concentration of fine particles with a particle diameter in the range of 0.65 μm or more and 0.95 μm or less (24.39×10 5 particles / mL) was larger than that in Example 5-1 (17.75×10 5 particles / mL), and the concentration of fine particles with a particle diameter in the range of 0.65 μm or more and 0.85 μm or less (21.53×10 5 particles / mL) was larger than that in Example 5-1 (15.72×10 5 particles / mL).

[0230] Furthermore, in the pre-filtration solution of Example 5-2, the concentration of fine particles with a particle size in the range of 0.65 μm or more and 15.00 μm or less (27.61 × 10) 5 (pieces / mL) is the same as that in Example 5-1 (21.42 × 10 5 It was larger compared to (pieces / mL). [Examples]

[0231] [Example 6-1] Using a 2.5L scale, a beer-flavored beverage was produced without using wheat, in the same manner as in Example 5-1 described above.

[0232] [Example 6-2] A beer-flavored beverage was produced using wheat and orange peel in a 2.5L scale, in the same manner as in Example 5-2 described above.

[0233] [Example 5-3] A beer-flavored beverage was manufactured in the same manner as in Example 6-2, except that wheat was not used.

[0234] [Example 6-4] A beer-flavored beverage was manufactured in the same manner as in Example 6-2, except that the amount of wheat malt used was 5% by weight relative to the amount of grains used.

[0235] [Example 6-5] A beer-flavored beverage was manufactured in the same manner as in Example 6-2, except that the amount of wheat malt used was 20% by weight relative to the amount of grains used.

[0236] [Evaluation of filterability in beverage filtration] Similar to Example 1 described above, in each of Examples 6-1 to 6-5, in the beverage filtration of the liquid before filtration after maturation, the filtration amount (L / (kgf / cm) 2 )) was measured.

[0237] [result] Figure 6 shows the composition of grains and adjuncts used in the production of beer-flavored beverages, the color of the beer-flavored beverages, and the evaluation results of the filterability for each of Examples 6-1 to 6-5.

[0238] As shown in Figure 6, the filterability in Examples 6-2, 6-4, and 6-5, which produced beer-flavored beverages with high color using wheat and orange peel, was lower than that in Example 6-1, which produced beer-flavored beverages with low color without using wheat and orange peel.

[0239] Specifically, in Example 6-5, where the amount of wheat used was doubled compared to Example 6-2, the amount filtered was even smaller than that in Example 6-2. Also, in Example 6-4, where the amount of wheat used was reduced to half that of Example 6-2, the amount filtered was larger than that of Example 6-2, but smaller than that of Example 6-1. In contrast, in Example 6-3, where no wheat was used, the amount filtered was larger than that in Examples 6-2, 6-4, and 6-5, where wheat was used. [Examples]

[0240] [Example 7-1] A beer-flavored beverage was produced without using wheat, in the same manner as in Example 3-1 described above.

[0241] [Example 7-2] A beer-flavored beverage was produced using wheat, in the same manner as in Example 3-2 described above.

[0242] [Example 7-3] Similar to Example 3-3 described above, a beer-flavored beverage was manufactured in the same manner as in Example 7-2, except that the amount of lactic acid added during the brewing process was increased to five times that of Example 7-2.

[0243] [Evaluation of particulate matter concentration] In each of Examples 7-1 to 7-3, the fine particles contained in each of the pre-filter liquid and the filtered beer-taste beverage obtained by filtering the pre-filter liquid through a diatomaceous earth filter were analyzed by the nanoparticle tracking analysis method in the same manner as in Example 3 described above. That is, for the analysis, a commercially available nanoparticle analysis system (NanoSight NS300, manufactured by Spectris Co., Ltd., measurable particle diameter: maximum 10 nm to 1000 nm) was used to measure the concentration of fine particles having a particle diameter within the range of 1000 nm or less contained in the beer-taste beverage. As a sample of the pre-filter liquid to be analyzed, the pre-filter liquid after beer storage was centrifuged (under conditions where yeast can be centrifuged) using a centrifuge, the supernatant of the pre-filter liquid after the centrifugation was collected, and the supernatant thus collected was stored at about 1 °C for about 1 month and then used. Further, as a sample of the beer-taste beverage to be analyzed, the beer-taste beverage obtained by filtering the pre-filter liquid after beer storage was stored at about 1 °C for about 1 month, and then well stirred before use.

[0244] [Results] Figures 7A and 7B show the fine particle concentration distribution diagrams obtained in the evaluation of the fine particle concentrations of the pre-filter liquid and the beer-taste beverage, respectively. In Figures 7A and 7B, the horizontal axis indicates the particle diameter (nm) of the fine particles, and the vertical axis indicates the fine particle concentration (number / mL).

[0245] Figure 8 shows, for each of Examples 7-1 to 7-3, as the evaluation results of the fine particle concentration contained in the beer-taste beverage, the concentration of fine particles in each range of 100 nm or more and 125 nm or less (more precisely, 100.6 nm or more and 124.6 nm or less), 125 nm or more and 155 nm or less (more precisely, 125.5 nm or more and 154.3 nm or less), 155 nm or more and 235 nm or less (more precisely, 155.4 nm or more and 233.6 nm or less), 300 nm or more and 360 nm or less (more precisely, 299.6 nm or more and 358.5 nm or less), and 600 nm or more and 1000 nm or less (more precisely, 597.7 nm or more and 996.6 nm or less) (×10 7(particles / mL) and the concentration of fine particles in each particle size range (×10 7 (particles / mL) and the concentration of fine particles (×10) in the range of particle size between 600 nm and 1000 nm. 7 The (100-125) / (600-1000) ratio, (125-155) / (600-1000) ratio, (155-235) / (600-1000) ratio, and (300-360) / (600-1000) ratio (represented as "vs (600-1000) ratio" in the figure) are shown, calculated by dividing by (units / mL).

[0246] As shown in Figures 7A and 7B, in Examples 7-1 and 7-2, the concentration distribution of particulate matter in the beer-flavored beverage (Figure 7B) differed significantly from the concentration distribution of particulate matter in the liquid before filtration (Figure 7A). In other words, in Examples 7-1 and 7-2, it was considered that most of the particulate matter in the liquid before filtration was removed by beverage filtration and did not transfer to the beer-flavored beverage.

[0247] In contrast, in Example 7-3, the concentration distribution of fine particles in the beer-flavored beverage (Figure 7B) was similar to the concentration distribution of fine particles in the liquid before filtration (Figure 7A). That is, in Example 7-3, it was considered that many of the fine particles in the liquid before filtration were not removed by beverage filtration and were transferred to the beer-flavored beverage.

[0248] Specifically, as shown in Figure 8, the concentrations of particulate matter in the beer-flavored beverage of Example 7-3 in the range of particle sizes 100 nm to 125 nm, 125 nm to 155 nm, 155 nm to 235 nm, and 300 nm to 360 nm were all significantly higher than those of the beer-flavored beverages of Examples 7-1 and 7-2. On the other hand, the concentration of particulate matter in the range of particle sizes 600 nm to 1000 nm did not differ significantly among Examples 7-1 to 7-3.

[0249] Therefore, the (100-125) / (600-1000) ratio, (125-155) / (600-1000) ratio, (155-235) / (600-1000) ratio, and (300-360) / (600-1000) ratio (shown as the "vs (600-1000) ratio" in Figure 8) for the beer-flavored beverage in Example 7-3 were all significantly larger than those of the beer-flavored beverages in Examples 7-1 and 7-2.

[0250] Thus, it was confirmed that the beer-flavored beverage obtained in Example 7-3 has a distinctive particulate matter concentration distribution that is significantly different from both the beer-flavored beverages obtained in Example 7-1 and Example 7-2. [Examples]

[0251] [Example 8-1] A beer-flavored beverage was produced using wheat, in the same manner as in Example 3-2 described above.

[0252] [Example 8-2] Furthermore, to the beer-flavored beverage obtained in Example 8-1, an additional 500 mg of lactic acid was added per liter of the beer-flavored beverage (i.e., a total of 600 mg of lactic acid was added), and a beer-flavored beverage with additionally added lactic acid was obtained after beverage filtration.

[0253] [Example 8-3] A beer-flavored beverage was produced in the same manner as in Example 8-1, except that an additional 500 mg of lactic acid was added per liter of the pre-filtered liquid after the storage process and before the beverage filtration process (i.e., immediately before beverage filtration) (i.e., a total of 600 mg of lactic acid was added).

[0254] [Sensory evaluation] For each of the beer-flavored beverages obtained in Examples 8-1, 8-2, and 8-3, sensory evaluations were conducted by five panelists selected for their discriminatory abilities. In the sensory evaluation, each panelist assigned points of 1, 2, 3, 4, or 5 for each of the three items: "flavor depth," "off-flavors," and "stimulation of acidity." Specifically, 1 point was awarded if the flavor of each item was evaluated as "absent," 2 points for "slightly noticeable," 3 points for "not noticeable," 4 points for "slightly strong noticeable," and 5 points for "very strong noticeable." Here, "flavor depth" refers to the volume and richness of the flavor, "off-flavors" refers to aftertastes that are generally considered undesirable in beer-flavored beverages (such as astringency or bitterness), and "sourness" refers to a strong sour sensation that tingles the mouth, which is generally considered unsuitable for beer-flavored beverages.

[0255] Specifically, prior to the main test, a preliminary sensory evaluation was conducted as pre-training for the five panelists to ensure consistency in evaluation criteria among them. In the pre-training, preliminary sensory evaluations were performed on the three items mentioned above using the unfiltered liquid obtained in Example 8-1 (hereinafter referred to as "Sample (1)") and the beer-flavored beverage (hereinafter referred to as "Sample (2)"), the beer-flavored beverage obtained in Example 8-2 (hereinafter referred to as "Sample (3)"), and the unfiltered liquid obtained in Example 8-3 (hereinafter referred to as "Sample (4)").

[0256] Regarding "flavor intensity," sample (2), which all five panelists unanimously agreed was the weakest, was awarded "1 point," while sample (4), which all five panelists unanimously agreed was the strongest, was awarded "4 points." As a result, sample (1) received a score of "4 points" and sample (3) received a score of "2 points" for "flavor intensity."

[0257] Furthermore, regarding "off-flavors," a score of "5 points" was awarded to sample (1), which all five panelists unanimously agreed was the strongest off-flavor, and a score of "3 points" was awarded to sample (2), which all five panelists unanimously agreed was the weakest off-flavor. As a result, sample (3) was rated "3 points" and sample (4) was rated "4 points" for off-flavors.

[0258] Furthermore, regarding the "stimulating sensation of sourness," sample (3), which all five panelists unanimously agreed was the strongest, was awarded "5 points," while sample (1), which all five panelists unanimously agreed was the weakest, was awarded "1 point." As a result, for the "stimulating sensation of sourness," sample (2) was rated "1 point," and sample (4) was rated "4 points."

[0259] Then, after conducting preliminary training, a sensory evaluation was carried out as part of the main test. In this test, the beer-flavored beverage obtained in Example 8-1 (Sample (2) above) and the beer-flavored beverage obtained in Example 8-2 (Sample (3) above) were scored using evaluation criteria unified among the panelists through preliminary training, and then a sensory evaluation was conducted on the beer-flavored beverage obtained in Example 8-1, the beer-flavored beverage obtained in Example 8-2, and the beer-flavored beverage obtained in Example 8-3 (the main beverage). [result]

[0260] Figure 9 shows the results of the sensory evaluation (main test) conducted on the beer-flavored beverages obtained in Examples 8-1, 8-2, and 8-3, respectively. The scores shown in Figure 9 are the average values ​​calculated by dividing the sum of the scores given by the five panelists by the number of panelists, "5".

[0261] As shown in Figure 9, the score given to the "depth of flavor" for the beer-flavored beverage in Example 8-3 was significantly higher than that for Examples 8-1 and 8-2. In other words, the beer-flavored beverage in Example 8-3 was evaluated as having a significantly increased "depth of flavor" compared to the beer-flavored beverages in Examples 8-1 and 8-2.

[0262] Furthermore, the score given to the "off-flavors" of the beer-flavored beverage in Example 8-3 was slightly lower than that of Examples 8-1 and 8-2. In other words, the beer-flavored beverage in Example 8-3 was evaluated as having a flavor with slightly less "off-flavors" compared to the beer-flavored beverages in Examples 8-1 and 8-2.

[0263] Furthermore, the score given to the "stimulating acidity" of the beer-flavored beverage in Example 8-3 was higher than that of Example 8-1, but significantly lower than that of Example 8-2. In other words, the beer-flavored beverage in Example 8-3 was evaluated as having a stronger "stimulating acidity" than the beer-flavored beverage in Example 8-1, but a significantly weaker flavor than the beer-flavored beverage in Example 8-2.

[0264] In this regard, it was surprising that the beer-flavored beverage of Example 8-3, despite having the same amount of acid (specifically, a total of 600 mg of lactic acid) added during its manufacturing process as the beer-flavored beverage of Example 8-2, had significantly less "sourness" compared to the beer-flavored beverage of Example 8-2. Although the mechanism causing this difference has not yet been fully elucidated, it is thought that the beer-flavored beverage of Example 8-3 has an increased "richness of flavor" due to the characteristic particulate matter concentration distribution confirmed in Example 7 above, which in turn masks the "sourness." [Examples]

[0265] [Example 9-1] A beer-flavored beverage was produced in the same manner as in Example 1-4 described above, except that, at the start of the boiling process, approximately 85 mg of phosphoric acid was added per liter of the raw material liquid (cold wort) obtained in the final mashing process, instead of lactic acid (i.e., without adding lactic acid). The amount of phosphoric acid added was determined so that the pH of the liquid before filtration in Example 9-1 was approximately the same as the pH of the liquid before filtration in Example 1-4, where lactic acid was added (i.e., "4.33" as shown in Figure 1A).

[0266] [Example 9-2] A beer-flavored beverage was manufactured in the same manner as in Example 9-1, except that the amount of phosphoric acid added was increased to approximately 2.5 times that of Example 9-1 (approximately 212 mg per liter of the raw material liquid (cold wort) finally obtained in the brewing process).

[0267] [Example 9-3] A beer-flavored beverage was manufactured in the same manner as in Example 9-1, except that the amount of phosphoric acid added was increased to about five times that amount in Example 9-1 (about 423 mg per liter of the raw material liquid (cold wort) finally obtained in the brewing process). [Evaluation of filterability in beverage filtration]

[0268] Similar to Example 1 described above, in each of Examples 9-1 to 9-3, in the beverage filtration of the matured raw material liquid (liquid before filtration), the filtration amount (L / (kgf / cm) 2 )) was measured. [pH evaluation]

[0269] Similar to Example 1 described above, the pH of the pre-filtration solution and the post-filtration solution (beer-flavored beverage) were measured in each of Examples 9-1 to 9-3. [result]

[0270] Figure 10 shows, for each of Examples 9-1 to 9-3, the blend of grains used in the production of the beer-flavored beverage, the amount of phosphate added (relative value when the amount added in Example 9-1 is set to "1"), and the evaluation results of the beverage's filterability (average filtration amount (L / (kgf / cm)). 2 The results of the pH evaluation (average value, n=2) are shown.

[0271] As shown in Figure 10, the filtration rate in Example 9-2, where the amount of phosphate added was increased to 2.5 times that of Example 9-1, was significantly larger than that of Example 9-1. Furthermore, the filtration rate in Example 9-3, where the amount of phosphate added was increased to 5 times that of Example 9-1, was significantly larger than that of Example 9-2. In other words, increasing the amount of phosphate added effectively improved the filtration efficiency of the beverage.

[0272] Furthermore, the pH of the solution before filtration was 4.35 in Example 9-1, decreased to 4.17 in Example 9-2, and decreased to 3.86 in Example 9-3. Similarly, the pH of the solution after filtration was 4.36 in Example 9-1, decreased to 4.18 in Example 9-2, and decreased to 3.87 in Example 9-3.

Claims

1. The preparation process involves using wheat-containing ingredients to prepare the raw material liquid, A beverage filtration step for performing beverage filtration of the raw material liquid, A method for producing a beer-flavored beverage containing, This includes adding an acid to improve the filterability of the beverage filtration, A method for manufacturing beer-flavored beverages.

2. Contains wheat-derived ingredients, In the particle concentration distribution obtained by nanoparticle tracking analysis, the following (i) to (iv): (i) The ratio obtained by dividing the concentration of fine particles with a particle size in the range of 100 nm or more and 125 nm or less by the concentration of fine particles with a particle size in the range of 600 nm or more and 1000 nm or less is 250 or more; (ii) The ratio obtained by dividing the concentration of fine particles with a particle size in the range of 125 nm or more and 155 nm or less by the concentration of fine particles with a particle size in the range of 600 nm or more and 1000 nm or less is 170 or more; (iii) The ratio obtained by dividing the concentration of fine particles with a particle size in the range of 155 nm or more and 235 nm or less by the concentration of fine particles with a particle size in the range of 600 nm or more and 1000 nm or less is 320 or more; and (iv) The ratio obtained by dividing the concentration of fine particles with a particle size in the range of 300 nm or more and 360 nm or less by the concentration of fine particles with a particle size in the range of 600 nm or more and 1000 nm or less is 35 or more; A beer-flavored beverage is manufactured that exhibits one or more characteristics selected from the group consisting of the following: The method according to claim 1.

3. The preparation process involves using wheat-containing ingredients to prepare the raw material liquid, A beverage filtration step for performing beverage filtration of the raw material liquid, In the manufacture of beer-flavored beverages containing, By adding acid, the filterability of the beverage filtration is improved. Methods for improving filtration performance.

4. Contains wheat-derived ingredients, In the particle concentration distribution obtained by nanoparticle tracking analysis, the following (i) to (iv): (i) The ratio obtained by dividing the concentration of fine particles with a particle size in the range of 100 nm or more and 125 nm or less by the concentration of fine particles with a particle size in the range of 600 nm or more and 1000 nm or less is 250 or more; (ii) The ratio obtained by dividing the concentration of fine particles with a particle size in the range of 125 nm or more and 155 nm or less by the concentration of fine particles with a particle size in the range of 600 nm or more and 1000 nm or less is 170 or more; (iii) The ratio obtained by dividing the concentration of fine particles with a particle size in the range of 155 nm or more and 235 nm or less by the concentration of fine particles with a particle size in the range of 600 nm or more and 1000 nm or less is 320 or more; and (iv) The ratio obtained by dividing the concentration of fine particles with a particle size in the range of 300 nm or more and 360 nm or less by the concentration of fine particles with a particle size in the range of 600 nm or more and 1000 nm or less is 35 or more; A beer-flavored beverage exhibiting one or more characteristics selected from the group consisting of the following.

5. The preparation process involves using wheat-containing ingredients to prepare the raw material liquid, A beverage filtration step for performing beverage filtration of the raw material liquid, A method for producing a beer-flavored beverage containing, The method includes adding pectinase and / or xylanase to improve the filterability of the beverage filtration, A method for manufacturing beer-flavored beverages.

6. The preparation process involves using wheat-containing ingredients to prepare the raw material liquid, A beverage filtration step for performing beverage filtration of the raw material liquid, In the manufacture of beer-flavored beverages containing, By adding pectinase and / or xylanase, the filterability of the beverage filtration is improved. Methods for improving filtration performance.

7. The preparation process involves using wheat-containing ingredients to prepare the raw material liquid, A beverage filtration step for performing beverage filtration of the raw material liquid, In the manufacture of beer-flavored beverages containing, As indicators for predicting the filterability of the beverage filtration, the following in the raw liquid to be subjected to beverage filtration: (a) The concentration of fine particles whose particle size, as measured by nanoparticle tracking analysis, falls within a predetermined range that includes a particle size of 1000 nm or less; and / or (b) Concentration of fine particles within a predetermined range, where the particle size measured by the Coulter counter method is within the range of 1050 nm or less; A method for predicting filterability, which evaluates this property.

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