Beer-flavored beverages

Abstract

Novel beer-flavored beverages (e.g., those with a strong body (strong flavor) There is a demand for beer-flavored beverages that are less heavy and have less residual flavors, regardless of the flavor. The malt ratio is 50% by mass or more and 100% by mass or less, and is calculated from the following formula (I): A beer-flavored beverage having a ΔE of 0.09 or less. ·Formula (I): ΔE=(Eh-Ej-0.952×Ez)×5 (In the above formula, Eh represents the Eh value containing the beer-taste beverage, the phosphate buffer solution, and the iodine solution.) is the absorbance of the measurement sample, and Ej is the absorbance of the measurement sample containing phosphate buffer and iodine solution. is the absorbance of the sample for Ez measurement containing the beer-taste beverage and a phosphate buffer solution. The absorbance was measured by placing each sample in a 4 cm cuvette and measuring it at 578 nm. This is the measured value.)

Description

[Technical field]

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

[0002] In response to the diversifying tastes of consumers today, various beer-flavored beverages have been considered. and is being provided. For example, Patent Document 1 proposes a beer-flavored beverage that has a bitter taste and aftertaste that resembles beer. For feeding purposes, 0.3 to 5 ppm of quasin and / or 0.5 to 5 ppm of quinine A beer-flavored beverage comprising ne is described. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2017-6077 A Summary of the Invention [Problem to be solved by the invention]

[0004] In this situation, novel beer-flavored beverages (e.g., beverages with a strong body (strong flavor)) are being developed. There is a demand for beer-flavored beverages that are not heavy or have unpleasant aftertastes despite having a strong flavor. It is being considered. [Means for solving the problem]

[0005] The present invention relates to a beer tasting method in which the malt ratio and ΔE calculated from the following formula are adjusted to a predetermined value or less. Offers snack drinks. That is, the present invention includes the following aspects. [1] The malt ratio is 50% by mass or more and 100% by mass or less, A beer-taste beverage having a ΔE calculated from the following formula (I) of 0.09 or less: ·Formula (I): ΔE=(Eh-Ej-0.952×Ez)×5 (In the above formula, Eh represents the Eh is the absorbance of the measurement sample, and Ej is the absorbance of the measurement sample containing phosphate buffer and iodine solution. is the absorbance, and Ez is the absorbance of the Ez measurement sample containing the beer-taste beverage and a phosphate buffer solution. The absorbance was measured by placing each sample in a 4 cm cuvette and measuring it at 578 nm. These are the measured values.) [2] The beer-taste beverage according to [1] above, wherein the beer-taste beverage is beer. Fee. [3] The brewer according to [1] or [2] above, wherein the raw wort extract concentration is 6.0% by mass or more. Cool-tasting beverage. [4] Any of the above [1] to [3], whose alcohol content is 4.5% (v / v) or more. 13. The beer-taste beverage according to claim 1. [5] The total polyphenol content is 60 mass parts based on the total amount of the beer-taste beverage. The beer-taste beverage according to any one of the above [1] to [4], having a viscosity of 1000:1 or higher. [6] A method for producing a beer-taste beverage according to any one of [1] to [5] above. There was, A method for producing a beer-taste beverage, comprising the following steps (1) and (2): Step (1): A step of preparing a fermentation raw material liquid by saccharifying a mixture containing water and malt. Step (2): A step of adding yeast to the fermentation raw material liquid to carry out alcoholic fermentation. [7] The beer according to [6] above, which does not include a step of adding spirits derived from grains. A method for producing a flavored beverage. Effect of the Invention

[0006] The beer-taste beverage in one preferred embodiment of the present invention has a strong body, yet: The result is a beverage with reduced heaviness and lingering flavors. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] 1. Beer-flavored beverages The beer-taste beverage of the present invention has a malt ratio of 50% by mass or more and 100% by mass or less, The beverage satisfies the requirement that ΔE calculated from formula (I) is 0.09 or less. In this specification, the term "beer-flavored beverage" refers to an alcoholic beverage that has a beer-like flavor. Therefore, the term "beer-flavored beverage" includes malt beer and non-alcoholic carbonated beverages. A malt fermented beverage obtained by fermenting malt, hops, and water using yeast. In addition to the beer, which is the main ingredient, beer flavorings containing esters and higher alcohols are added. It also includes carbonated beverages having a beer flavor. The beer-taste beverage of one embodiment of the present invention is a fermented beer that has been fermented using yeast. It may be a beer-flavored beverage that does not undergo a fermentation process, or a non-fermented beer-flavored beverage that does not undergo a fermentation process. good. Furthermore, the beer-taste beverage of one embodiment of the present invention has an alcohol content of 1 (v / v)% or less. The above alcohol-containing beer-flavored beverage may have an alcohol content of 1 (v / v) or less. % or less. In addition, the non-alcoholic beer-flavored beverage is produced by fermenting the beverage after the fermentation process. It is a non-alcoholic fermented beer-flavored beverage produced by removing the alcohol produced during the process. It is also possible to use non-alcoholic, non-fermented alcoholic beverages that have been prepared to have a beer-like flavor without going through a fermentation process. It may be a beer-flavored beverage.

[0008] Among these, the beer-taste beverage of one embodiment of the present invention is a fermented beer-taste beverage. It is preferable that the beer-flavored beverage is an alcohol-containing fermented beer-flavored beverage, and it is more preferable that the beer-flavored beverage is an alcohol-containing fermented beer-flavored beverage. , and more preferably beer.

[0009] As described above, the malt ratio of the beer-taste beverage of the present invention is from 50% by mass to 100% by mass. % or less, but 55% by mass or more, 60% by mass or more, 65% by mass or more, or 70% by mass or more or more, and may be 95% by mass or less, 90% by mass or less, 80% by mass or less, or 70% by mass or less. It may be less than % by mass. In other words, the malt ratio of the beer-taste beverage of the present invention is, for example, 55% by mass or more and 100% by mass or less. mass% or less, 60 mass% or more and 100 mass% or less, 65 mass% or more and 100 mass% or less, or 7 It may be 0% by mass or more and 100% by mass or less, or 50% by mass or more and 95% by mass or less, 50% by mass or more and 90% by mass or less, 50% by mass or more and 80% by mass or less, 50% by mass or more and 70% by mass It may be less than % by volume. In this specification, the "malt ratio" refers to the ratio of malt to alcoholic beverages in accordance with the Liquor Tax Act and the Liquor Tax Act, which came into force on April 1, 2018. This means a value calculated in accordance with the Interpretation Notice of Administrative Laws and Regulations.

[0010] As mentioned above, beer-flavored beverages with a high malt ratio of 50% or more by mass have a rich flavor. It has a rich taste and a strong body, but at the same time, it is heavy and has a lingering taste. This makes the drink very hard to drink. Therefore, we aimed to create a beverage that has a strong body but is also free of heaviness and unpleasant flavors. In order to achieve this, the beer-taste beverage of the present invention has a ΔE value calculated from the following formula (I) of 0.09 or less. It is adjusted to be lower.

[0011] ·Formula (I): ΔE=(Eh-Ej-0.952×Ez)×5 In the above formula, Eh represents the total amount of the beer-taste beverage, the phosphate buffer solution, and the iodine solution. is the absorbance of the measurement sample, and Ej is the absorbance of the measurement sample containing phosphate buffer and iodine solution. is the absorbance, and Ez is the absorbance of the Ez measurement sample containing the beer-taste beverage and a phosphate buffer solution. The absorbance was measured by placing each sample in a 4 cm cuvette and measuring it at 578 nm. This is a measured value.

[0012] More specifically, Eh is measured by using a sample for Eh measurement prepared through the following operations (i) to (viii): is the absorbance at 578 nm of 0.02 N iodine in 4.0 mL of phosphate buffer, and Ej is the absorbance at 578 nm of 0.02 N iodine in 4.0 mL of phosphate buffer. Ej is the absorbance at 578 nm of the sample for measurement prepared by adding 200 μL of the solution, and Ez is This is the absorbance at 578 nm of the sample for Ez measurement prepared by the procedure (vii) below. Step (i): The beer-taste beverage is degassed. Step (ii): Dispense 20 mL of ethanol into a centrifuge tube and add 5 mL of the solution obtained after step (i). The mixture is shaken on a shaker for 10 minutes. Procedure (iii): The solution after procedure (ii) is centrifuged at 20°C for 25 Centrifuge at 100 rpm for 5 minutes. Step (iv): The liquid layer of the solution after step (iii) is removed to obtain a precipitate. Step (v): Add 10 mL of phosphate buffer to the precipitate obtained after step (iv) and shake in a shaker. Shake for 10 minutes. Procedure (vi): The solution after procedure (v) is centrifuged at 20°C for 250 Centrifuge at 0 rpm for 5 minutes. Step (vii): Add 3.2 mL of phosphate buffer to 0.8 mL of the centrifuged supernatant after step (vi). In addition, a sample for measuring Ez is prepared. Procedure (viii): After procedure (vii), add 20 mL of 0.02N iodine solution to the sample for Ez measurement. To prepare the Eh measurement sample, add 10 μL.

[0013] The ΔE calculated from the above formula (I) is the ratio of undegraded starch present in the beer-taste beverage to the total amount of undegraded starch present in the beer-taste beverage. In other words, the smaller the ΔE, the more undecomposed starch and dextrin there is. It can be said that this beverage contains little sugar or dextrin.

[0014] Starch and dextrin are dissolved in iodine solution (polymerization of 1-vinyl-2-pyrrolidone (polyvinyl Iodine contained in a solution containing povidone-iodine, a complex of iodine and 1,2-diphenylpyrrolidone The beer-flavored beverage-derived dye present in the Eh measurement sample turns blue. The more starch or dextrin there is, the bluer the Eh measurement sample will turn. The absorbance Eh in formula (I) is a large value. In other words, the value of absorbance Eh and the value of iodine solution The absorbance Ej value of the Ej measurement sample and the absorbance Ez value of the Ez measurement sample before adding the iodine solution The difference between the value of ΔE and the value of ΔE is the color change caused by the reaction of starch or dextrin with iodine. It can be said that this value is due to the fact that the "0.952" in formula (I) is the value of the sample for Eh measurement and the E This factor takes into consideration the difference in capacity between the j measurement sample and the Ez measurement sample. "x5" is 0.8 mL of the centrifuged supernatant diluted "5 times" by adding 3.2 mL of phosphate buffer. This is a factor that takes into account the fact that

[0015] The above steps (i) to (viii) are described in the Examples below and in the MEBAK Wort Beer Beer-b Ased Beverages (Published by the Chairman Dr. Fritz Jacob, 2013) pp. 53-55 Each operation may be carried out by referring to the description and the descriptions in the references given in this document as appropriate.

[0016] The inventors of the present invention have investigated whether beer-flavored beverages with a malt ratio of 50% or more by mass have a heavy taste or off-flavors. The reason why you feel the residue is so strong is because of undigested starch and dextrin in the beverage. Based on this assumption, we have determined that beer with a malt ratio of 50% or more by mass has a taste similar to that of beer with a malt ratio of 50% or more by mass. In beverages, the ΔE value is adjusted to 0.09 or less to reduce undecomposed starch and dextrin. By reducing the amount of alcohol in the beverage, the drink has a strong body but is also less heavy and has less of an unpleasant aftertaste. In other words, the beer-taste beverage of the present invention is This is a beverage that was created based on this observation.

[0017] In the beer-taste beverage of one aspect of the present invention, ΔE calculated from the above formula (I) is: The standard is 0.09 or less, but from the perspective of making a beverage with less heaviness and residual flavors, it is set at 0.0 8 or less, 0.07 or less, 0.06 or less, 0.05 or less, 0.04 or less, 0.03 or less, or may be set to 0.02 or less. In addition, from the viewpoint of obtaining a beverage having a stronger body, the Δ E is 0.001 or more, 0.005 or more, 0.01 or more, 0.015 or more, 0.02 or more , 0.03 or more, 0.04 or more, or 0.05 or more. The range of ΔE calculated from the above formula (I) is the above-mentioned upper and lower limits. The above options can be appropriately selected and defined in any combination.

[0018] In addition, ΔE calculated from the above formula (I) depends on whether or not the raw material malt is pretreated and the condition of the pretreatment. Type of treatment, set temperature and holding time when preparing the saccharified solution, type of enzyme used, and amount added By appropriately setting the timing of addition, fermentation conditions such as fermentation temperature and fermentation time, , can be adjusted to a desired ΔE.

[0019] In order to obtain a desired value of ΔE calculated from the above formula (I), the preparation of wort before fermentation, etc. Measure the ΔE of the semi-finished product during manufacturing and set the various conditions for the next process and after according to the value. This is also fine. When measuring ΔE of semi-finished products such as wort before fermentation, follow the procedure (i) above. After degassing the solution, the mixture was centrifuged at 0° C., 7000 rpm, and 30 minutes. It is preferable to carry out the steps (ii) and thereafter after the centrifugation treatment.

[0020] In one embodiment of the beer-taste beverage of the present invention, the concentration of the original wort extract (O-Ex) is From the viewpoint of imparting a light drinking sensation to the food and making it easier to drink, the preferred range is 6.0 to 10. 20.0% by mass, more preferably 7.0 to 18.0% by mass, and further preferably 8.0 to 16. 0% by mass, more preferably 9.0 to 15.0% by mass, and particularly preferably 9.5 to 13.0% by mass. .5% by mass. In this specification, the term "original wort extract concentration" refers to a concentration of alcohol by volume of 1 (v / v)% or less. In the case of alcoholic beverages, which are listed above, the extract content under the Japanese Liquor Tax Law, i.e., At 15°C, the original capacity is 100cm 3 This refers to the number of grams of non-volatile components contained in the container. In addition, for non-alcoholic beverages with an alcohol content of less than 1 (v / v)%, degassing is required. The samples were analyzed according to the analytical method specified by the Brewers Committee of Japan (BCOJ). The measurement was performed according to the Fermentation Analysis Method (edited by the Brewing Society of Japan, Brewery Association of Japan, revised and expanded edition 2013). This refers to the determined extract value (% by mass).

[0021] In one embodiment of the beer-taste beverage of the present invention, the total polyphenol content of the beer Based on the total amount (100% by mass) of beer-flavored beverages, it has a good taste and is more like beer. From the viewpoint of providing a beer-taste beverage with a good flavor, the content is preferably 60 ppm by mass or more, and more preferably 70 ppm by mass or more, more preferably 80 ppm by mass or more, and even more preferably 90 ppm by mass or more. ppm or more, and the beverage has good cloudiness stability, making it light and easy to drink. From this viewpoint, the concentration is preferably 200 ppm by mass or less, and more preferably 170 ppm by mass or less. More preferably, the concentration is 150 ppm by mass or less, and even more preferably, the concentration is 130 ppm by mass or less. be.

[0022] In this specification, the "total polyphenol content" refers to the total amount ( This refers to the total amount of polyphenols contained in the product (100% by mass). Polyphenols are aromatic hydrocarbons in which two or more hydrogen atoms have been replaced with hydroxyl groups. Specifically, it refers to flavonols, isoflavones, tannins, catechins, kelp, etc. Examples include acetin and anthocyanin.

[0023] In this specification, the total polyphenol content is, for example, the content of the revised BCOJ beer. Analytical Methods (Published by the Brewing Society of Japan, International Technical Committee of the Brewers Association of Japan [Analysis Committee]) It can be measured by the method described in the "Measurements for the Circulation of Blood Flow in the Blood Flow Region" (revised and expanded in 2013).

[0024] The total polyphenol content is determined by the polyphenol content of, for example, barley malt, malt husks, etc. This can be controlled by adjusting the amount of raw material with a high alcohol content. Generally, malt and other products that contain husks have a high polyphenol content, while soybeans and yeasts have a high polyphenol content. Mother extract, wheat, wheat malt, etc., contain low amounts of polyphenols. By appropriately selecting and adjusting the amount used, the polyphenol content can be adjusted to the desired range. It is possible.

[0025] As described above, the beer-taste beverage of one embodiment of the present invention is an alcohol-containing beer-taste beverage. The beer-flavored beverage may be an alcoholic beer-flavored beverage or a non-alcoholic beer-flavored beverage. In the case of an alcohol-containing beer-flavored beverage, The alcohol content of a light drink is determined from the viewpoint of providing a refreshing sensation. Preferably, the content is 4.5 (v / v)% or more, more preferably 4.7 (v / v)% or more, and even more preferably 4.5 (v / v)% or more. Preferably, it is 5.1 (v / v)% or more, even more preferably, it is 5.4 (v / v)% or more, particularly It is preferably 5.7 (v / v)% or more. In order to make the beer-flavored beverage easy to drink, the alcohol content is preferably 20.0 (v / v)% or less, more preferably 15.0 (v / v)% or less, even more preferably It is 10.0 (v / v)% or less. In this specification, the alcohol content is expressed as a percentage based on volume / volume ((v / v)% The alcohol content of the beverage shall be expressed by the formula (1). It can also be measured by a vibration type density meter, for example.

[0026] In addition, in order to adjust the alcohol content of the beer-taste beverage of one embodiment of the present invention, In addition, spirits derived from grains are included as an alcoholic component to adjust the content. This is also possible. Here, spirits are made from grains such as wheat, rice, buckwheat, and corn, and are brewed using malt or is optionally saccharified using an enzyme agent, fermented using yeast, and then distilled. It means alcoholic beverages. However, the beer-taste beverage of one embodiment of the present invention has a good taste and a beer-like flavor. From the perspective of creating a beer-flavored beverage, it is preferable that the beverage does not contain spirits.

[0027] From the same viewpoint as above, a beer-taste beverage according to one embodiment of the present invention is beer. It is preferable. In this specification, "beer" refers to a brewery made from malt, hops, and water. It refers to beverages obtained by fermenting using yeast, and the implementation date is April 1, 2018. "Liquor Tax Act" and "Liquor Administration Related Laws and Regulations" mean those defined in the Interpretation Notice. In other words, when the beer-taste beverage of one embodiment of the present invention is beer, the above-mentioned alcohol The alcohol content is adjusted through a fermentation process using yeast.

[0028] The color of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but may be similar to that of regular beer. It may be amber or golden, black like dark beer, or colorless and transparent, or Coloring agents or the like may be added to impart the desired color. The color of the beer-taste beverage is not visible to the naked eye. However, it may be specified by total light transmittance, chromaticity, etc.

[0029] The pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but is preferably 2. It is preferably 0 to 4.5, more preferably 2.5 to 4.2, and even more preferably 3.0 to 4.0. If the pH of the beverage is 4.5 or less, the growth of microorganisms can be suppressed, and if the pH is 2.0, If the content is more than this, the flavor of the beverage is likely to be improved.

[0030] The beer-taste beverage of one embodiment of the present invention may be in any embodiment as long as the beverage is packed in a container. Examples of containers include bottles, plastic bottles, cans, and barrels, but are particularly suitable for carrying. Cans, bottles, and plastic bottles are preferred from the viewpoint of ease of transportation.

[0031] 2.1 Raw Materials The main raw materials for the beer-flavored beverage of one embodiment of the present invention are water and malt, but hops may also be added. In addition, it is preferable to use a sweetener, a water-soluble dietary fiber, a bittering agent or a bittering agent, an acid Antioxidants, flavorings, acidulants, etc. may also be used.

[0032] Malt is the seed of grains such as barley, wheat, rye, oats, oats, pearl barley, and oats. It refers to the seeds that have been germinated, dried, and then the roots removed, regardless of place of origin or variety. good. In one embodiment of the present invention, it is preferable to use barley malt. Barley is one of the most commonly used malts for making alcoholic beverages. There are varieties of barley such as row barley and six-row barley, and any of them can be used. In addition, when using colored malt, different types of colored malt can be used. may be used in suitable combination, or one type of colored malt may be used.

[0033] Also, grains other than malt may be used together with the malt. Such grains include, for example, wheat, barley, rye, and oats that do not fall under the category of malt. Barley, oats, pearl barley, oats, etc.), rice (white rice, brown rice, etc.), corn, corn , potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and their derivatives Examples include the obtained starch and extracts thereof.

[0034] The form of hops used in one embodiment of the present invention may be, for example, pelleted hops or powdered hops. The hops used may be isomerized hops, reduced hops, etc. Processed hop products may also be used. The amount of hops added may be adjusted as appropriate, but is preferably 0.00% based on the total amount of the beverage. 01 to 1 mass%. In addition, beer-flavored beverages that use hops as an ingredient contain ingredients derived from hops. The beer-flavored beverage containing iso-α-acids is produced using hops. The amount is 0.1 ppm by mass based on the total amount (100% by mass) of the beer-taste beverage. It may be greater than 1.0 ppm by mass. In this specification, the content of iso-α-acids is based on the revised BCOJ beer analysis method (Public Interest Foundation Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2013 The values ​​measured by the high performance liquid chromatography (HPLC) analysis method described in the revised version of It means.

[0035] Sweeteners include commercially available saccharified liquids made by decomposing grain-derived starch with acids or enzymes, and commercially available Sugars such as starch syrup, sugars with three or more sugars, sugar alcohols, natural sweeteners such as stevia, artificial sweeteners, etc. Examples include: These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. In addition, the types of grains from which starch is produced, the methods of refining starch, and hydrolysis by enzymes and acids There are no particular limitations on the treatment conditions. For example, the conditions for hydrolysis using an enzyme or acid can be appropriately adjusted. By setting the ratio of maltose to sugar, sugars with a higher ratio of maltose may be used. fructose, glucose, maltose, trehalose, maltotriose and the like It is also possible to use a solution thereof (sugar solution), etc. In addition, artificial sweeteners include, for example, aspartame and acesulfame potassium (acesulfame Sulfame K), sucralose, etc.

[0036] Examples of water-soluble dietary fiber include resistant dextrin, polydextrose, and guar gum. - Gum hydrolyzate, pectin, glucomannan, alginic acid, laminarin, fucoidin, caramel From the viewpoint of versatility such as stability and safety, indigestible dextrin or Polydextrose is preferred.

[0037] In one embodiment of the beer-taste beverage of the present invention, the bitterness is imparted by hops or the like. However, a bittering agent or a bitterness imparting agent may also be used. The bittering agent or bitterness imparting agent is not particularly limited, and may be a bittering agent added to ordinary beer or happoshu. Examples of the usable substances include rose wax, lychee, anise, juniper, and saffron. , basil, Ganoderma lucidum, laurel, mulberry, citrus extract, bittern extract, coffee Extract, tea extract, bitter melon extract, lotus germ extract, aloe vera extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, etc. can be.

[0038] The antioxidant is not particularly limited, and may be used as an antioxidant in ordinary beer or low-malt beer. Examples of suitable glycerides include ascorbic acid, erythorbic acid, and catechin. Can be obtained.

[0039] The flavoring is not particularly limited, and a general beer flavoring may be used. The additives are used to give the brewer a beer-like flavor, and contain brewing ingredients that are produced by fermentation. Included. In addition, the beer-taste beverage of one embodiment of the present invention is produced by alcoholic fermentation in the fermentation process. The resulting ethyl acetate contains ethyl acetate, which functions as a fragrance. Therefore, beer-flavored beverages do not require the addition of beer flavorings because they go through a fermentation process. Although not specified, beer flavorings may be added as desired. Beer flavorings other than ethyl acetate include esters and higher alcohols. Specifically, isoamyl acetate, n-propanol, isobutanol, and acetaldehyde are used. Examples include:

[0040] The acidulant is not particularly limited as long as it has a sour taste. For example, phosphoric acid, Enic acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta-lactone or a salt thereof. Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, Phytic acid, acetic acid, succinic acid or salts thereof are preferred, and phosphoric acid, citric acid, lactic acid, tartaric acid are preferred. More preferred is the acid, acetic acid, or a salt thereof. These acidulants may be used alone or in combination of two or more kinds.

[0041] 2.2 Carbon dioxide The carbon dioxide gas contained in the beer-taste beverage of one embodiment of the present invention is produced by mixing the carbon dioxide gas contained in the raw materials. Alternatively, it may be dissolved by mixing with carbonated water or adding carbon dioxide gas. . In addition, the carbon dioxide gas generated during the fermentation process of beer-flavored beverages can be used as is. However, the amount of carbon dioxide may be adjusted by adding carbonated water as needed.

[0042] The amount of carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention varies depending on the carbon dioxide pressure of the beverage. However, this is not particularly limited as long as it does not impede the effect of the present invention. The upper limit of carbon dioxide pressure for beverages is 5.0 kg / cm 2 , 4.5kg / cm 2 , or 4.0k g / cm 2 and the lower limit is 0.20 kg / cm 2 , 0.50kg / cm 2 , or 1.0k g / cm 2 Any of these upper and lower limits may be combined. For example, The carbon dioxide pressure is 0.20kg / cm 2 More than 5.0kg / cm 2 Below 0.50kg / c m 2 More than 4.5kg / cm 2 Less than or equal to 1.0kg / cm 2 More than 4.0kg / cm 2 It may be the following: In this specification, the gas pressure refers to the gas pressure inside a container, unless otherwise specified. The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample at 20°C to a gas pressure gauge. After the measurement, open the stopcock of the gas pressure gauge to release the gas, close the stopcock again, and vibrate the gas pressure gauge. The method of reading the value when the pointer reaches a certain position by moving it back and forth, or by using a commercially available gauge It can be measured using a pressure measuring device.

[0043] 2.3 Other additives The beer-taste beverage of one embodiment of the present invention may further include, as necessary, ingredients that do not impair the effects of the present invention. In addition, various additives may be added. Such additives include, for example, colorants, foam-forming agents, fermentation promoters, yeast extracts, peanuts, and other additives. Examples of seasonings include protein-based substances such as peptide-containing substances, and amino acids. Coloring agents are used to give beverages a beer-like color, such as caramel coloring. The foam forming agent can be used to produce a beer-like foam in the beverage or to add a foam to the beverage. It is used to maintain the foam of ingredients, and is made from plant saponin such as soybean saponin and quillaja saponin. Extracted saponin-based substances, plant proteins such as corn and soybeans, and peptide-containing substances, bovine serum Protein substances such as albumin, yeast extract, etc. can be used as appropriate. The fermentation promoter is used to promote fermentation by yeast. For example, Extracts, rice and wheat bran components, vitamins, minerals, etc. are used alone or in combination. It is possible.

[0044] 2.4 Manufacturing method of beer-taste beverage In one embodiment of the present invention, a method for producing a beer-taste beverage includes mixing ingredients containing water and malt. Any method having a step of adding yeast and performing alcoholic fermentation may be used. Specifically, An example of the method includes the following steps (1) and (2). Step (1): A step of preparing a fermentation raw material liquid by saccharifying a mixture containing water and malt. Step (2): A step of adding yeast to the fermentation raw material liquid to carry out alcoholic fermentation.

[0045] In one embodiment of the present invention, a beverage having a good taste and resembling beer is produced. From this perspective, it is preferable not to have a step of adding spirits derived from grains.

[0046] In steps (1) and (2), ΔE calculated from the above formula (I) is within the above range. It is preferable to appropriately set various processing conditions so that ΔE is the Pretreatment and the type of pretreatment, the set temperature and holding time when preparing the saccharified solution, The type of enzyme to be added, the amount and timing of addition, and fermentation conditions such as fermentation temperature and fermentation time This can be adjusted by appropriately setting the conditions, etc. In addition, the fermentation raw material liquid after the step (1) is subjected to the above-mentioned operations (i) to (viii). Each sample may be prepared, the absorbance measured, and ΔE calculated. The conditions for step (2) can also be appropriately set based on the value. In addition, when calculating ΔE of the fermentation raw material liquid, after degassing the solution in the above step (i), The mixture was centrifuged at 0° C., 7000 rpm, and 30 minutes using a centrifuge. It is preferable to carry out the operations from operation (ii) onward.

[0047] <Process (1)> Step (1) is a step of saccharifying a mixture containing water and malt to prepare a fermentation raw material liquid. do. The mixture is adjusted so that the malt ratio is 50% by mass or more and 100% by mass or less. The method for preparing the fermentation raw material liquid is to add raw materials such as water and malt to a brewing kettle or brewing tank, A method in which an enzyme such as amylase is added as necessary to prepare a mixture, which is then saccharified. The resulting fermentation liquid is then filtered, boiled, and coagulated in a clarification tank. It is preferable to remove solid matters such as proteins.

[0048] In addition, the mixture to be subjected to saccharification treatment may contain, in addition to water and malt, hops, dietary fiber, sweeteners, Antioxidants, bittering agents, flavorings, acidulants, colorings, etc. may also be added. These may be added before or during the saccharification treatment. They may be added after the completion of the fermentation process. They may also be added after the alcoholic fermentation process. .

[0049] In this step, the mixture to which the raw materials have been added is heated to saccharify the starch in the raw materials. . The temperature and time of saccharification process depend on the type of malt used, the malt ratio, water and raw materials other than malt. The amount of the enzyme to be used may be appropriately adjusted depending on the type and amount of the enzyme to be used. From the viewpoint of adjusting the ΔE value calculated from the above formula (I) and the alcohol content within the above-mentioned ranges. Therefore, the saccharification temperature is 40 to 85°C, and the saccharification time is 30 to 240 minutes. From the above viewpoint, the low temperature range of 40 to 55°C and the medium temperature range of 55 to 70°C are preferable. and a high-temperature range of 70 to 85°C, and kept at each temperature range for a certain period of time. It is preferable to gradually increase the temperature from a low temperature region to a medium temperature region and then to a high temperature region. The retention time in the range is preferably 1 to 60 minutes, more preferably 5 to 50 minutes. .

[0050] <Process (2)> In step (2), yeast is added to the fermentation raw material liquid obtained by the saccharification treatment in step (1), and the fermentation is performed. This is the process where cole fermentation takes place. The yeast used in this process is selected taking into consideration the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc. The yeast can be appropriately selected taking into consideration the above. Either top-fermenting yeast or bottom-fermenting yeast can be used. good.

[0051] The yeast may be added to the raw material liquid as a yeast suspension, or the yeast may be centrifuged or sedimented. A concentrated slurry of the mother may be added to the stock solution. After centrifugation, the supernatant is completely removed. The amount of yeast added to the stock solution can be appropriately determined. For example, ×10 6 cells / ml ~ 1 × 10 8 The concentration is approximately 1.5 mg / ml.

[0052] The fermentation conditions for alcoholic fermentation can be appropriately set, but the above formula (I) From the viewpoint of adjusting the ΔE value calculated from the above and the alcohol content to the above range, the fermentation temperature is The temperature is preferably 5 to 25° C. In addition, the value of ΔE calculated from the above formula (I) and The call rate is based on the type, amount and addition of polysaccharide-degrading enzymes such as transglucosidase. The timing can be appropriately set and adjusted, and if necessary, the fermentation process can be stopped during the process. The temperature (increase or decrease) or pressure of the fermentation liquid may be changed.

[0053] After alcoholic fermentation, the yeast is removed using a filter, and water, flavoring, acidulant, and color are added as needed. Additives such as chlorine may also be added.

[0054] The beer-taste beverage obtained in this way is filled into specified containers and sold on the market as a product. circulate in the market. The method for packaging the beer-taste beverage is not particularly limited, and may be any method known to those skilled in the art. The beer-taste beverage is filled into a container by the packaging process. · It is sealed. In the container filling process, containers of any form and material may be used, and examples of the containers are as described above. are as described above.

Examples

[0055] Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited by these examples. is not limited. In addition, ΔE of each beverage was calculated from the following formula (I). · Formula (I): ΔE = (Eh - Ej - 0.952 × Ez) × 5 And the measurement methods of Eh, Ej, and Ez in the above formula are as follows.

[0056] <Measurement method of Eh> For each beverage, referring to the method described on pages 53 - 55 of MEBAK Wort Beer Beer-based Beverages (Published by the Chairman n Dr. Fritz Jacob, 2013), each sample was prepared through the following operations (i) - (vi ii). · Operation (i): Degas each beverage. · Operation (ii): Dispense 20 mL of ethanol into a centrifuge tube, add 5 mL of the solution after operation (i), and shake it on a shaker for 10 minutes. · Operation (iii): For the solution after operation (ii), using a centrifuge (manufactured by Hitachi Koki Co., Ltd., product name "CR22G"), perform centrifugation at 20 °C for 5 minutes at 2500 rpm to carry out. · Operation (iv): Remove the liquid layer of the solution after operation (iii) to obtain a precipitate. · Operation (v): Add 10 mL of phosphate buffer to the precipitate after operation (iv), and use the above shaker to shake it for 10 minutes. · Operation (vi): For the solution after operation (v), using the above centrifuge, at 20 °C, perform centrifugation at 2500 rpm for 5 minutes. · Step (vii): To 0.8 mL of the centrifuged supernatant after Step (vi), add 3.2 mL of phosphate buffer solution to prepare a sample for Ez measurement. · Step (viii): To the sample for Ez measurement after Step (vii), add 200 μ L of 0.02 N iodine solution to prepare a sample for Eh measurement. Then, place the sample for Eh measurement prepared through the above Steps (i) to (viii) into a 4-cm cuvette and use a spectrophotometer (manufactured by Shimadzu Corporation, product name "UV-2600") to measure the absorbance of the sample for Eh measurement at 578 nm. Then, use the measured value as Eh in the above formula (I).

[0057] <Method for Measuring Ej> Prepare a sample for Ej measurement by adding 200 μL of 0.02 N iodine solution to 4.0 mL of phosphate buffer solution, place it in a 4-cm cuvette, and use the above spectrophotometer to measure the absorbance of the sample for Ej measurement at 578 nm. Then, use the measured value as Ej in the above formula (I) .

[0058] <Method for Measuring Ez> Place the sample for Ez measurement prepared in Step (vii) into a 4-cm cuvette, and use the above spectro photometer to measure the absorbance of the sample for Ez measurement at 578 nm. Then, use the measured value as Ez in the above formula (I).

[0059] Examples 1 to 4, Comparative Examples 1 to 3 <Preparation of Beverage> After putting crushed barley malt and polysaccharide-degrading enzyme into a charging tank containing 40 L of warm water maintained at 52°C, while maintaining at each temperature range of a low temperature range of 40 to 55°C, a medium temperature range of 55 to 70°C, and a high temperature range of 70 to 85°C for a predetermined time (in the range of 1 minute to 60 minutes), step by step (1 minute to 60 minutes), while maintaining at each temperature range of the low temperature range of 40 to 55°C, the medium temperature range of 55 to 70°C, and the high temperature range of 70 to 85°C for a predetermined time (in the range of 1 minute to 60 minutes), step by step For example, in Example 1, the temperature was kept at 52°C for 30 minutes, and then the saccharified solution was prepared. The temperature was raised stepwise by holding it at 65°C for 40 minutes and then at 76°C for 5 minutes. Then, the malt residue was removed by filtration to obtain wort. The wort thus obtained was mixed with the malt mixture having the malt ratio shown in Table 1. Sucrose was added as needed, and then hops were added and boiled. After boiling, the wort was separated into solid and liquid. The resulting clear wort is cooled, yeast is added, and the fermentation temperature and time are adjusted. The amount and timing of the addition of polysaccharide-degrading enzymes such as glucosidase are adjusted to prepare the fermentation liquid. The fermented liquid was then filtered to prepare beer as a test beverage. In each Example and Comparative Example, the type of enzyme, the amount and timing of addition, sugar The fermentation conditions, such as the set temperature and holding time for each temperature range when preparing the fermentation solution, the fermentation temperature and fermentation time, etc. The conditions were appropriately set so that the total polyphenol content and alcohol content would be as shown in Table 1. In addition, the presence or absence of pretreatment of barley malt, the type of pretreatment, and the method of preparing the saccharified liquid were also examined. The set temperature and holding time for each temperature range, the type of enzyme, the amount and timing of addition, and Fermentation conditions such as fermentation temperature and fermentation time were appropriately set to obtain the ΔE values ​​shown in Table 1. Adjusted.

[0060] <Sensory evaluation> The resulting beverages were then evaluated by five trained panelists, who rated each beverage on its "flavour difference". Based on the following score criteria, the following items were scored: "Presence or absence of a strong acid," "Refreshing feeling after drinking," and "Overall evaluation." The five panelists rated the items on a scale of 5 (maximum) to 1 (minimum) in increments of 0.1. The average scores were calculated, and the results are shown in Table 1. In addition, when evaluating, the following criteria "5", "4", "3", "2" and "1" are met. In order to standardize the standards among the panelists, samples were prepared in advance. In sensory evaluation, the difference in scores between panelists for the same beverage is 2.0 or more. No differences were identified. [Score criteria for body feel] 5: Very rich in flavour and has a very good body. "4": Good, rich flavor and good body. 3: The flavor is rich and full-bodied. 2: The taste is somewhat lacking and the body is slightly lacking. "1": The flavor is lacking and the body is poor. [Score criteria for suppressing heaviness and residual flavors] - "5": No heaviness or residual flavors are felt at all, and these are very effectively suppressed. - "4": There is almost no heaviness or residual flavors, and these are highly suppressed. 3: There is a slight sense of heaviness or lingering unpleasant flavors, but these are sufficiently suppressed. "2": There is a certain degree of heaviness and residual flavors, and the suppression effect on these is insufficient. "1": Heavy and unpleasant flavors that are barely suppressed.

[0061] [Table 1]

[0062] As can be seen from Table 1, the beers prepared in Examples 1 to 4 have a strong body (strong flavor). Despite this, the result was that the heaviness and residual flavors were sufficiently suppressed. The beverages prepared in Comparative Examples 1 to 3 had a strong body, but were heavy and had a rough taste. , it was a difficult drink to drink.

Claims

1. A method for producing a beer-taste beverage having a malt ratio of 50% by mass or more and 100% by mass or less and a carbon dioxide pressure of 0.20 kg / cm 2 or more, comprising the steps of: A method for producing a beer-taste beverage, comprising the following steps (1) to (3): Step (1): A step of preparing a fermentation raw material liquid by saccharification treatment of a mixture containing water and malt. Step (2): A step of adding yeast to the fermentation raw material liquid and carrying out alcoholic fermentation. Step (3): A step of adjusting the ΔE of the beer-taste beverage, as calculated from the following (I), to be 0.09 or less. ・Formula (I): ΔE=(Eh-Ej-0.952×Ez)×5 (In the above formula, Eh is the absorbance of the Eh measurement sample containing the beer-taste beverage, phosphate buffer solution, and iodine solution, Ej is the absorbance of the Ej measurement sample containing the phosphate buffer solution and iodine solution, and Ez is the absorbance of the Ez measurement sample containing the beer-taste beverage and phosphate buffer solution. The absorbance values ​​were measured at 578 nm when each sample was placed in a 4 cm cuvette.)

2. A method for producing a beer-taste beverage having a malt ratio of 50% by mass or more and 100% by mass or less, comprising: A method for producing a beer-taste beverage, comprising the following steps (1) to (3): Step (1): A step of preparing a fermentation raw material liquid by saccharification treatment of a mixture containing water and malt. Step (2): A step of adding yeast to the fermentation raw material liquid and carrying out alcoholic fermentation. Step (3): A step of adjusting the ΔE of the beer-taste beverage, as calculated from the following (I), to 0.09 or less, which step includes adding a polysaccharidase. ・Formula (I): ΔE=(Eh-Ej-0.952×Ez)×5 (In the above formula, Eh is the absorbance of the Eh measurement sample containing the beer-taste beverage, phosphate buffer solution, and iodine solution, Ej is the absorbance of the Ej measurement sample containing the phosphate buffer solution and iodine solution, and Ez is the absorbance of the Ez measurement sample containing the beer-taste beverage and phosphate buffer solution. The absorbance values ​​were measured at 578 nm when each sample was placed in a 4 cm cuvette.)

3. 3. The method for producing a beer-taste beverage according to claim 2, wherein step (3) comprises adding a polysaccharidase to at least one of steps (1) and (2).

4. 3. The method for producing a beer-taste beverage according to claim 2, wherein step (3) comprises adding a polysaccharidase to steps (1) and (2).

5. 5. The method for producing a beer-taste beverage according to any one of claims 1 to 4, wherein step (3) comprises carrying out the saccharification treatment in step (1) in a low temperature range of 40 to 55°C, a medium temperature range of 55 to 70°C, and a high temperature range of 70 to 85°C.

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