Beer-taste beverage, method for producing beer-taste beverage, and method for improving flavor of beer-taste beverage

Abstract

To provide a beer taste beverage in which harsh taste, acid taste and sharpness are reduced and easiness of drinking is enhanced, a manufacturing method of the beer taste beverage, and a flavor enhancement method of the beer taste beverage.SOLUTION: The beer taste beverage according to the present invention has content of pyruvic acid of 50 ppm or less, and alcohol content of 7.0% or more. The manufacturing method of the beer taste beverage includes a fermentation process for conducting fermentation using undersurface beer yeast at a fermentation temperature of 15°C or higher to make yeast concentration of a fermentation liquid at completion of fermentation at 30,000,000 / mL or more. The flavor enhancement method of the beer taste beverage according to the present invention is a flavor enhancement method for reducing harsh taste, acid taste and sharpness of the beer taste beverage with alcohol content of 7.0% or more and enhancing easiness of drinking, in which the content of the pyruvic acid in the beer taste beverage is 50 ppm or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for enhancing the flavor of a beer-taste beverage. [Background technology]

[0002] In order to meet the diverse tastes of drinkers, many types of beer-taste beverages and their production methods have been proposed.

[0003] For example, Patent Document 1 describes a method for increasing the pyruvic acid content in a beer-like sparkling fermented beverage, which includes at least a preparation step of boiling a saccharified liquid obtained by saccharifying a mixture containing at least a grain raw material and water, or a sugar solution containing only a carbohydrate raw material as a fermentation raw material to prepare a fermentation raw material liquid, and a fermentation step of inoculating bottom-fermenting brewer's yeast into the fermentation raw material liquid obtained by the preparation step and carrying out fermentation at 12 to 15°C, characterized in that the pH of the fermentation raw material liquid before inoculation with the yeast is 5.5 to 5.8. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 5855579 Summary of the Invention [Problem to be solved by the invention]

[0005] Currently, there is a need for "beverages with a high alcohol content" from consumers who can tolerate alcohol well and those who want to get drunk easily, so the inventors have considered creating a beer-flavored beverage with a high alcohol content in order to meet this need. As a result, it was found that simply increasing the alcohol content of a beer-flavored beverage would result in a variety of problems with flavor.

[0006] Specifically, they found that increasing the alcohol content of a beer-flavored beverage results in a significantly stronger astringent, sour, and sharp taste, as well as a stronger sweetness derived from the alcohol, resulting in the flavor of the beer-flavored beverage becoming very difficult to drink.

[0007] Furthermore, as a result of further detailed investigations, the present inventors have confirmed that these problems arise when the beer-taste beverage has a high alcohol content and a high content of pyruvic acid, which is the focus of attention in Patent Document 1. In other words, it was found that the combination of a high alcohol content and a high content of pyruvic acid in beer-flavored beverages results in the problems mentioned above (increased bitterness, sourness, and sharpness, and reduced drinkability) becoming apparent.

[0008] Therefore, the present invention aims to provide a beer-taste beverage that has reduced harshness, sourness and sharpness and is easier to drink, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage. [Means for solving the problem]

[0009] The present inventors conducted research to solve the above-mentioned problems with high alcohol content beer-taste beverages, and as a result, they discovered that the above-mentioned problems could be solved even if the alcohol content of a beer-taste beverage was increased, based on a technical idea completely opposite to that of Patent Document 1, which aims to increase the pyruvic acid content, that is, the technical idea of ​​reducing the pyruvic acid content below the conventional content, and thus created the present invention.

[0010] The above problems can be solved by the following measures. (1) Pyruvic acid content 35 Beer-flavored beverages with an alcohol content of 7.0% or more and an alcohol content of 0.2 ppm or less (However, this does not include beer made with sake yeast or wine yeast.) . (2) Beer-flavored beverages with an alcohol content of 7.0% or more (However, this does not include beer made with sake yeast or wine yeast.)The method includes a fermentation step in which a bottom-fermenting beer yeast is used, the fermentation liquid is fermented at a temperature of 15°C or higher, and the yeast concentration of the fermentation liquid at the end of fermentation is 30 million / mL or higher. The pyruvic acid content of the beer-taste beverage shall be 35 ppm or less. A method for producing a beer-flavored beverage. (3) Beer-flavored beverages with an alcohol content of 7.0% or more (However, this does not include beer made with sake yeast or wine yeast.) The present invention relates to a method for improving flavor and taste of a beer-taste beverage, the method comprising the steps of: reducing the bitterness, sourness, and sharpness of the beer-taste beverage; and enhancing drinkability of the beer-taste beverage; and 35 A method for improving the flavor of a beer-flavored beverage by reducing the content of beer to ppm or less. Effect of the Invention

[0011] The beer-taste beverage of the present invention has reduced harshness, sourness and sharpness and is easier to drink. The method for producing a beer-taste beverage according to the present invention makes it possible to produce a beer-taste beverage that has reduced harshness, sourness and sharpness and is easier to drink. According to the method for enhancing the flavor of a beer-taste beverage of the present invention, it is possible to reduce the harshness, sourness and sharpness of the beer-taste beverage and to increase its drinkability. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] BEST MODE FOR CARRYING OUT THE PRESENT DISCLOSURE The beer-taste beverage, the method for producing a beer-taste beverage, and the method for enhancing the flavor of a beer-taste beverage according to the present invention (the present embodiment) will be described below.

[0013] [Beer-flavored beverage] The beer-taste beverage according to this embodiment is a beverage having an alcohol content equal to or greater than a predetermined value and a pyruvic acid content equal to or less than a predetermined value. Here, a beer-taste beverage is also called a beer-like beverage, and is a beverage that tastes like beer, that is, that gives the drinker the sensation of drinking beer.

[0014] (alcohol) The alcohol content of the beer-taste beverage according to this embodiment is equal to or higher than a predetermined value. By setting the alcohol content at a specified level or above, it is possible to meet the current market need for "high alcohol content beverages" and to clarify the objectives of the present invention (enhancing the bitterness, sourness, and sharpness, and reducing drinkability).

[0015] The alcohol content of the beer-taste beverage according to this embodiment is preferably 7.0% (v / v%) or more, and more preferably 7.5% or more, 8.0% or more, 8.5% or more, 8.7% or more, or 9.0% or more. Having an alcohol content of the beer-taste beverage at or above a specified value not only matches current market needs, but also makes the objectives of the present invention clearer. Although there is no particular upper limit for the alcohol content of the beer-taste beverage according to this embodiment, it is preferably 20% or less, more preferably 17% or less, 15% or less, 13% or less, or 10% or less. By keeping the alcohol content of the beer-taste beverage at a specified value or less, a more balanced flavor can be achieved. In this specification, alcohol refers to ethanol unless otherwise specified. The alcohol content of a beer-taste beverage can be measured, for example, according to the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 Alcohol Content (Vibration Density Meter Method).

[0016] The alcohol in the beer-taste beverage of this embodiment is preferably composed solely of alcohol obtained by fermenting malt or barley as part of the ingredients (i.e., fermentation-derived alcohol), but it may also be composed of added distilled alcohol or may be composed solely of added distilled alcohol. In the beer-taste beverage according to this embodiment, the lower limit of the alcohol content based on fermentation-derived alcohol is not particularly limited, but is, for example, 5% or more, 6% or more, 7% or more, 8% or more, 8.1% or more, 8.3% or more, 8.5% or more, 8.7% or more, or 9.0% or more. By including more fermentation-derived components (fermentation-derived alcohol), a more balanced flavor can be achieved. In addition, the upper limit of the alcohol content based on fermentation-derived alcohol is not particularly limited, but is, for example, 20% or less, 17% or less, 15% or less, 13% or less, or 10% or less. Furthermore, in the beer-taste beverage according to this embodiment, the upper limit of the alcohol content based on the added distilled alcohol is not particularly limited, but is, for example, 5% or less, 3% or less, 2% or less, or 1% or less.

[0017] Examples of distilled alcohol include various spirits such as shochu, brandy, vodka, whiskey, and barley spirits (e.g., barley spirits and wheat spirits), and raw material alcohol. One type of distilled alcohol may be used alone, or two or more types may be used in combination. In this specification, "spirits" refers to spirits that are distilled liquor, and may differ from spirits under the Liquor Tax Act.

[0018] (Pyruvate) The beer-taste beverage according to this embodiment contains pyruvic acid, which is a type of organic acid and is also known as 2-oxopropanoic acid. When pyruvic acid is present in large amounts in a high-alcohol beer-flavored beverage, the beverage will have a significantly stronger astringent, sour, and sharp taste, and the sweetness derived from the high alcohol content will be felt very strongly in the presence of pyruvic acid, resulting in the flavor and aroma of the beer-flavored beverage becoming very difficult to drink. By keeping the pyruvic acid content below a specified value, it is possible to solve each of the flavor problems described above without reducing the alcohol content of the beer-flavored beverage; in other words, it is possible to reduce the bitterness, sourness, and sharpness, and further to reduce the sweetness derived from alcohol, thereby making the beer-flavored beverage easier to drink. Furthermore, since the problems described above have not been identified in low-alcohol content beer-flavored beverages, they are unable to achieve the effects of reducing harshness, sourness, and sharpness, or increasing drinkability.

[0019] The pyruvic acid content of the beer-taste beverage according to this embodiment is preferably 50 ppm (mg / L) or less, more preferably 45 ppm or less, 40 ppm or less, 38 ppm or less, 35 ppm or less, 30 ppm or less, 20 ppm or less, or 10 ppm or less. By keeping the pyruvic acid content below a predetermined value, the bitterness, sourness, and sharpness can be reduced, and the sweetness derived from alcohol can be reduced, making the flavor of the beer-taste beverage easy to drink. Although there is no particular lower limit for the pyruvic acid content in the beer-taste beverage according to this embodiment, it is preferably 1 ppm or more, and more preferably 2 ppm or more, 3 ppm or more, 4 ppm or more, or 5 ppm or more.

[0020] The pyruvic acid content in the beer-taste beverage according to this embodiment can be adjusted, for example, by adjusting the fermentation temperature in the fermentation step described below and the yeast concentration in the fermented liquid at the end of fermentation. The pyruvic acid content of a beer-taste beverage can be measured, for example, by HPLC using a Shodex RSpak KC-811 analytical column, or by the method described in "8.24 Organic Acids" in the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0021] (malt ratio: raw materials) The malt ratio of the beer-taste beverage according to this embodiment is less than (or equal to or less than) a specified value. Here, the "malt ratio" is specifically the ratio of the weight of malt to the total weight of the raw materials other than water and hops used in the production of the beer-taste beverage. Note that malt is barley that has been germinated, roasted, and then the roots removed. Furthermore, barley refers to barley, wheat, rye, oats, etc., with barley being preferred. If the malt ratio is less than a certain value, flavors such as harshness, sourness, and sharpness become more noticeable, making the problem more apparent.

[0022] The malt ratio of the beer-taste beverage according to this embodiment is preferably less than 50% (by weight), and more preferably 40% or less, 30% or less, or less than 25%. When the malt ratio of the beer-taste beverage is equal to or less than a specified value (or less), the problem becomes clearer. Although there is no particular lower limit for the malt ratio of the beer-taste beverage according to this embodiment, it is preferably 1% or more, and more preferably 5% or more, 10% or more, 15% or more, or 20% or more. By ensuring that the malt ratio of the beer-taste beverage is equal to or greater than a certain value, it is possible to achieve a more beer-like flavor and aroma.

[0023] (Wheat: raw material) The beer-taste beverage according to this embodiment may contain barley as an ingredient. Barley is ungerminated barley, and as mentioned above, this includes barley, wheat, rye, oats, etc., with barley being preferred. In the beer-taste beverage according to this embodiment, the content ratio of wheat (particularly barley) in the raw materials is not particularly limited, but may be, for example, 1% (by weight) or more, 10% or more, 20% or more, 30% or more, 40% or more, 50% or more, 60% or more, 70% or more, and 70% or less, 60% or less, 50% or less, 40% or less, 30% or less, 20% or less, 10% or less.

[0024] (sugars: raw materials) The beer-taste beverage according to the present embodiment may contain sugars (carbohydrate raw materials) as raw materials. There are no particular limitations on the sugars (carbohydrate raw materials) as long as they are sugars as defined in Article 3 of the Interpretation Notice of the Liquor Tax Act and Liquor Administration Laws and Regulations dated June 25, 1999. The sugars may be at least one type selected from the group consisting of monosaccharides, disaccharides, and trisaccharides, and may further contain sugars of tetrasaccharides or more. Examples of monosaccharides include glucose, fructose, galactose, xylose, arabinose, tagatose, etc. Examples of disaccharides include sucrose, lactose, maltose, isomaltose, trehalose, cellobiose, etc. Examples of trisaccharides include maltotriose, isomaltotriose, raffinose, etc. Examples of sugars of tetrasaccharides or more include stachyose, maltotetraose, etc. The sugar may be in the form of, for example, powder, granule, paste, liquid, etc. Liquid sugar may be, for example, liquid sugar such as glucose-fructose liquid sugar, fructose-glucose liquid sugar, high fructose liquid sugar, sugar mixed isomerized liquid sugar, etc. The sugar may be granulated sugar or white sugar. Note that in the beer-taste beverage according to this embodiment, the sugar content in the ingredients is not particularly limited, but may be, for example, 1% (by weight) or more, 10% or more, 20% or more, 30% or more, 40% or more, 50% or more, 60% or more, 70% or more, and 70% or less, 60% or less, 50% or less, 40% or less, 30% or less, 20% or less, 10% or less.

[0025] (bitterness value) The beer-taste beverage according to this embodiment only needs to have a bitterness value (Bitterness Unit: BU) within a specified range. The bitterness value of the beer-taste beverage according to this embodiment is not particularly limited, but is, for example, 1 or more, 10 or more, 15 or more, or 20 or more, and 50 or less, 40 or less, 30 or less, or 25 or less. The bitterness value of a beer-taste beverage can be measured, for example, by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0026] (Foaming) The beer-taste beverage according to this embodiment is preferably effervescent. The gas pressure of the beer-taste beverage according to this embodiment at 20°C is not particularly limited, but may be, for example, 2.0 kg / cm 2 More than 2.2kg / cm 2 More than 2.3kg / cm 2 Above 2.4kg / cm 2 Above 5.0kg / cm 2 Below, 4.0kg / cm 2 Below, 3.0kg / cm 2 The following is the result.

[0027] (Linalool) The content of linalool in the beer-flavored beverage according to the present embodiment is not particularly limited, but may be, for example, 50 ppb or less, 40 ppb or less, 30 ppb or less, 20 ppb or less, 10 ppb or less, 5 ppb or less, or 2 ppb or less. It is considered that linalool has an effect of masking bitterness, etc., but even if the content of linalool in the beer-flavored beverage according to the present embodiment is less than a predetermined value, it can still exert the desired effect (reduction of bitterness, sourness, and sharpness, and enhancement of drinkability). The linalool content of beer-flavored beverages can be measured using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0028] (others) The beer-taste beverage according to this embodiment may contain sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, and the like (hereinafter, appropriately referred to as "additives") that are typically blended into beverages, provided that the desired effects of the present invention are not impaired. Examples of sweeteners that can be used include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of sour agents that can be used include adipic acid, citric acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, acetic acid, and phosphoric acid. Examples of salts that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fibers that can be used include indigestible dextrin, pectin, polydextrose, and decomposed guar gum. The above-mentioned raw materials can be generally commercially available.

[0029] (Packaged beer-flavored beverage) The beer-taste beverage according to this embodiment can be provided in a variety of containers. By packaging the beer-taste beverage in a variety of containers, deterioration of the quality of the beverage over long periods of storage can be effectively prevented. The container may be any container that can be sealed, and so-called cans and barrels made of metal (such as aluminum or steel) may be used. Glass containers, PET bottles, and the like may also be used. The capacity of the container is not particularly limited, and any container currently in circulation may be used. It is preferable to use a metal container, as it is possible to completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time.

[0030] As described above, the beer-flavored beverage of this embodiment has an alcohol content of a specified value or more and a pyruvic acid content of a specified value or less, thereby reducing the bitterness, sourness, and sharpness and enhancing drinkability.

[0031] [Beer-flavored beverage manufacturing method] Next, a method for producing a beer-taste beverage according to this embodiment will be described. The method for producing a beer-taste beverage according to this embodiment is a method for producing a beer-taste beverage having an alcohol content of a predetermined value or more, and includes a fermentation process in which bottom-fermenting brewer's yeast is used, fermentation is carried out at a fermentation liquid temperature of a predetermined value or more, and the yeast concentration of the fermentation liquid at the end of fermentation is set to a predetermined value or more, and includes a pre-fermentation process, a fermentation process, and a post-fermentation process.

[0032] (Pre-fermentation process) In the pre-fermentation process, the raw material is saccharified by mixing the above-mentioned malt, and optionally mugi, sugars, enzymes, and various additives to obtain a saccharified liquid. The saccharified liquid is then appropriately filtered to obtain wort, which is then optionally added with hops, boiled, cooled, or the like to prepare a pre-fermentation liquid.

[0033] The pre-fermentation liquid prepared in the pre-fermentation step is not particularly limited as long as it is a solution containing a barley-derived raw material (malt or barley) that serves as a nitrogen source and a carbon source that can be assimilated by yeast. The nitrogen source and the carbon source are not particularly limited as long as they are assimilated by yeast. The nitrogen source that can be assimilated by yeast is, for example, at least one of the amino acids and peptides contained in the barley-derived raw material. The carbon source that can be assimilated by yeast is, for example, the above-mentioned sugars or sugars contained in the barley-derived raw material.

[0034] The hops used in the pre-fermentation process are not particularly limited, and examples thereof include dried hops, hop pellets, and hop extract, as well as processed hop products such as low hops, hexahops, tetrahops, and iso-hop extracts.

[0035] (Fermentation process) The fermentation step is a step of adding yeast to a pre-fermentation liquid to carry out alcoholic fermentation. In the present embodiment, for example, yeast is added to a pre-fermentation liquid whose temperature has been adjusted in advance to a predetermined range (for example, a range of 0 to 40° C.) to prepare a fermentation liquid, and fermentation is carried out. The amount of yeast to be added may be set so that the yeast concentration in the fermentation liquid at the end of fermentation (described below) is a predetermined value or higher. For example, the number of yeast cells at the start of fermentation is 10 million cells / mL or more, or 30 million cells / mL or more.

[0036] (Fermentation process: yeast) The yeast used in the fermentation process is bottom-fermenting yeast. Bottom-fermenting yeast is a yeast that usually ferments at a relatively low fermentation temperature of about 5 to 10 degrees Celsius. Bottom-fermenting yeast is also recognized as a yeast classified as Saccharomyces pastorianus.

[0037] (Fermentation process: fermentation liquid temperature) The temperature of the fermentation liquid in the fermentation step is preferably 15° C. or higher, and more preferably above 15° C., 15.5° C. or higher, 16° C. or higher, 16.5° C. or higher, or 17° C. or higher. By having the fermentation liquid temperature at or above a predetermined value and the yeast concentration of the fermentation liquid at the end of fermentation (described below) at or above a predetermined value, the pyruvic acid content of the beer-taste beverage can be kept below a predetermined value. On the other hand, there is no particular limit to the upper limit of the fermentation liquid temperature, and it is, for example, 25° C. or lower, 22° C. or lower, 20° C. or lower, or 19° C. or lower. In addition, the fermentation liquid temperature is, in detail, the temperature of the fermentation liquid is kept approximately constant (steady state) during fermentation, which is carried out for 5 to 10 days (preferably 6 to 8 days) after yeast is added to the pre-fermentation liquid to prepare the fermentation liquid. The temperature of the fermentation liquid is the temperature (average temperature) of the fermentation liquid when the temperature is kept approximately constant (steady state).

[0038] (Fermentation process: yeast concentration in the fermented liquid at the end of fermentation) The yeast concentration of the fermented liquid at the end of the fermentation step is preferably 30 million / mL or more, more preferably 32 million / mL or more, 35 million / mL or more, 38 million / mL or more, or 40 million / mL or more. By having the yeast concentration of the fermented liquid at the end of fermentation be a predetermined value or more and the fermented liquid temperature be a predetermined value or more, the pyruvic acid content of the beer-taste beverage can be made a predetermined value or less. On the other hand, the upper limit of the yeast concentration of the fermented liquid at the end of fermentation is not particularly limited, but is, for example, 70 million / mL or less, 60 million / mL or less, or 58 million / mL or less. The yeast concentration of the fermentation liquid at the end of fermentation is, in detail, the concentration of floating yeast in the fermentation liquid at the end of fermentation (when lowering), excluding the precipitated yeast. The yeast concentration of the fermentation liquid at the end of fermentation may be measured, for example, by extracting a predetermined amount of the fermentation liquid (post-fermentation liquid) from the center in the vertical direction of the tank when lowering, using an absorbance meter or an optical microscope.

[0039] The fermentation process may further include maturation (also called post-fermentation or storage). The maturation is carried out by maintaining the fermented liquid after the above-mentioned fermentation at a predetermined temperature (e.g., −2 to 5° C.) for a predetermined time (e.g., 5 to 60 days). This maturation allows insoluble matter in the fermented liquid to precipitate, removing turbidity and improving the flavor.

[0040] In this manner, in the fermentation process, a post-fermentation liquid containing ethanol produced by the yeast and various components can be obtained. The concentration of ethanol (alcohol content) contained in the post-fermentation liquid can be, for example, 1 to 20%.

[0041] (Post-fermentation process) The post-fermentation process is a process in which the post-fermentation liquid is subjected to a predetermined treatment to finally obtain a beer-taste beverage. An example of the post-fermentation process is filtration of the post-fermentation liquid obtained by the fermentation process (so-called primary filtration). This primary filtration can remove insoluble solids and yeast from the post-fermentation liquid. Furthermore, in the post-fermentation process, microfiltration of the post-fermentation liquid (so-called secondary filtration) can be further performed. The secondary filtration can remove unwanted bacteria and remaining yeast from the post-fermentation liquid. Note that instead of microfiltration, the post-fermentation liquid may be sterilized by heating. The primary filtration, secondary filtration, and heating in the post-fermentation process can be performed using general equipment used in producing beer-taste beverages. The post-fermentation process also includes the process of filling the container as described above.

[0042] It is sufficient that the beer-taste beverage obtained in the post-fermentation step is produced so that the alcohol content, pyruvic acid content, etc. are equal to or greater than the above-mentioned predetermined value or equal to or less than the predetermined value. For example, distilled alcohol may be added in any of the steps, and if the alcohol content is not equal to or greater than the predetermined value in the post-fermentation step, distilled alcohol, etc. may be added as appropriate.

[0043] It should be noted that the beer-taste beverage according to this embodiment can also be produced without going through a fermentation process, that is, the beer-taste beverage according to this embodiment may be produced as a non-fermented beverage. In this case, the method for producing a beer-taste beverage according to this embodiment includes a blending process (mixing process) in which raw materials such as water, pyruvic acid, additives, malt extract, and distilled alcohol are appropriately added to a mixing tank, and a post-processing process in which processing such as filtration, sterilization, addition of carbon dioxide gas, and filling into containers is carried out.

[0044] As described above, the method for producing a beer-taste beverage according to this embodiment includes a fermentation process in which bottom-fermenting beer yeast is used, fermentation is carried out at a fermentation liquid temperature above a predetermined value, and the yeast concentration of the fermentation liquid at the end of fermentation is set to a predetermined value or higher, thereby making it possible to produce a beer-taste beverage that is less bitter, sour, and harsh and is easier to drink.

[0045] [Method for improving the flavor of beer-flavored beverages] Next, the method for enhancing the flavor of a beer-taste beverage according to this embodiment will be described. The method for enhancing the flavor of a beer-taste beverage according to this embodiment is a method for enhancing flavor that reduces the bitterness, sourness, and sharpness of a beer-taste beverage having an alcohol content of a predetermined value or above, and enhances drinkability, and reduces the pyruvic acid content of the beer-taste beverage to a predetermined value or below. The content of each component is the same as that explained above for the "beer-taste beverage."

[0046] As described above, the method for enhancing the flavor of a beer-taste beverage according to this embodiment reduces the pyruvic acid content of a beer-taste beverage having an alcohol content of a predetermined value or more to a predetermined value or less, thereby reducing the bitterness, sourness, and sharpness of the beer-taste beverage and making it easier to drink. EXAMPLES

[0047] [Example 1] Next, the present invention will be described by way of examples which satisfy the requirements of the present invention and comparative examples which do not.

[0048] [Sample preparation] Malt (milled barley malt), barley, sugar (liquid sugar), and water were added to a brewing tank so that the malt ratio was about 25%, and a saccharified liquid was produced according to a conventional method. The resulting saccharified liquid was filtered to obtain wort. Hops were added to the resulting wort, which was then boiled to separate and remove the precipitate, and then cooled. Bottom-fermenting beer yeast was added to the obtained pre-fermentation liquid (cold wort), and the fermentation temperature was set at approximately 17°C and fermented for 7 days (yeast concentration in the fermentation liquid at the end of fermentation was 41 million cells / mL) to obtain a beer-flavored beverage (Sample 1).

[0049] Samples 2 and 3 were produced by adding pyruvic acid to Sample 1 so as to obtain the values ​​shown in the table. Samples 4 and 5 were prepared as commercially available products whose components and other properties were as shown in the table.

[0050] [Test Contents] For each sample produced by the above-mentioned method, four selected panelists with discriminating abilities independently scored the samples on a five-point scale from 1 to 5 for "bitterness," "acidity," "sharpness," and "drinkability" in accordance with the following evaluation criteria, and the average score was calculated. All evaluations were performed by drinking the samples.

[0051] (Bitterness: Evaluation criteria) The harshness was evaluated on a 5-point scale, with 1 point being "very strong harshness" and 5 points being "very weak harshness." The higher the score, the less harsh the harshness is, and the more preferable it is. The harshness was evaluated based on sample 5 (1 point).

[0052] (Sourness: Evaluation criteria) The sourness was evaluated on a 5-point scale, with 1 point being "very strong sourness" and 5 points being "very weak sourness." The higher the score, the less sour the taste, and the more preferable it is. The sourness was evaluated based on sample 5 (1 point).

[0053] (Harshness: Evaluation criteria) The harshness was evaluated on a 5-point scale, with 1 point being "very harsh" and 5 points being "very mild." The higher the score, the less harsh it is, and the more preferable it is. The harshness was evaluated based on sample 5 (1 point).

[0054] (Ease of drinking: Evaluation criteria) Drinkability was evaluated on a 5-point scale, with 1 point being "very difficult to drink" and 5 points being "very easy to drink." The higher the score, the more the drinkability was enhanced (improved), and the more preferable it was. In detail, "drinkability" was evaluated by comprehensively judging the bitterness, sourness, sharpness, and sweetness derived from high alcohol content, and a beverage was judged to be easy to drink if the bitterness, sourness, sharpness, and sweetness derived from high alcohol content were reduced. The drinkability was evaluated based on sample 5 (1 point).

[0055] The evaluation results for each sample are shown in Table 1. Note that the "alcohol content" and "pyruvic acid" in the table are indicators and contents of the final product. The BU of each sample shown in Table 1 was 20-25.

[0056] [Table 1]

[0057] (Review of results) From the results of Samples 1 to 5, it was confirmed that even if the alcohol content was above a specified value, if the pyruvic acid content was below a specified value, the bitterness, sourness, and sharpness were reduced, and drinkability was enhanced (improved).

[0058] Furthermore, from the results of Sample 1, it was confirmed that when the fermentation liquid temperature is above a predetermined value and the yeast concentration of the fermentation liquid at the end of fermentation is above a predetermined value, the pyruvic acid content can be made very low, resulting in a reduction in the bitterness, sourness, and sharpness, and an increase (improvement) in drinkability.

[0059] In addition, samples 4 and 5, which are commercially available products, had pyruvic acid contents above the specified values, and therefore received very poor results in each evaluation compared to samples 1 and 2.

[0060] The linalool content of sample 1 was 89.0 ppb, the linalool content of sample 2 was 89.0 ppb, the linalool content of sample 3 was 89.0 ppb, the linalool content of sample 4 was 12.7 ppb, and the linalool content of sample 5 was 9.0 ppb.

[0061] [Example 2] Next, the present invention will be described with reference to examples in which the requirements of the present invention are met and comparative examples in which distilled alcohol is not.

[0062] [Sample preparation] Malt (milled barley malt), sugar (liquid sugar), and water were added to a brewing tank so that the malt ratio was about 25%, and a saccharified liquid was produced according to a conventional method. The resulting saccharified liquid was filtered to obtain wort. Hops were added to the resulting wort, which was then boiled to separate and remove the precipitate, and then cooled. The resulting pre-fermentation liquid (cold wort) was added with bottom-fermenting beer yeast and fermented for 7 days. It was then diluted to an alcohol content of 2.5 v / v%, and distilled alcohol was added to bring the alcohol content to 9 v / v% to obtain a beer-taste beverage (Sample 6). Furthermore, pyruvic acid was added to Sample 6 to obtain the values ​​shown in the table to obtain a beer-taste beverage (Sample 7).

[0063] [Test Contents] The test contents were the same as in Example 1, except that the panel consisted of three people.

[0064] The evaluation results for each sample are shown in Table 2. Note that the "alcohol content" and "pyruvic acid" in the table are the indices and contents of the final product.

[0065] [Table 2]

[0066] (Review of results) From the results of Samples 6 and 7, it was confirmed that the same trends as in Example 1 were observed for each effect, even when distilled alcohol was added. In other words, it was confirmed that, regardless of whether a beer-flavored beverage is produced without adding distilled alcohol (Example 1) or with the addition of distilled alcohol (Example 2), if the pyruvic acid content of a high-alcohol content beer-flavored beverage is set to a specified value or less, the bitterness, sourness, and sharpness are reduced, and drinkability is enhanced (improved).

[0067] The linalool content of sample 6 was 1.4 ppb, and the linalool content of sample 7 was 1.4 ppb.

Claims

1. The pyruvic acid content is 35 ppm or less, Beer-flavored beverages with an alcohol content of 7.0% or more (excluding beer made with sake yeast and beer made with wine yeast).

2. 2. The beer-taste beverage according to claim 1, wherein the malt ratio is less than 50%.

3. 3. A beer-flavored beverage according to claim 1 or claim 2, having a linalool content of 50 ppb or less.

4. A method for producing a beer-taste beverage having an alcohol content of 7.0% or more (excluding beer using sake yeast and beer using wine yeast), comprising the steps of: The method includes a fermentation step in which a bottom-fermenting beer yeast is used, the fermentation liquid temperature is set to 15° C. or higher, and the yeast concentration of the fermentation liquid at the end of fermentation is set to 30 million / mL or higher; The method for producing a beer-taste beverage is characterized in that the pyruvic acid content in the beer-taste beverage is 35 ppm or less.

5. A method for improving flavor of a beer-taste beverage having an alcohol content of 7.0% or more (excluding beer using sake yeast and beer using wine yeast) by reducing the harshness, sourness, and harshness of the beverage and by enhancing drinkability, comprising: A method for improving the flavor of a beer-taste beverage, comprising reducing the pyruvic acid content of the beer-taste beverage to 35 ppm or less.

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