Beer-flavored beverage

Abstract

To provide a novel beer taste beverage (for example, a beer taste beverage that gives balanced sense of quality taste, refreshing stimulus, and mellow beer taste).SOLUTION: A beer taste beverage has a malt ratio of 50 mass% or more and 100 mass% or less, a carbohydrate concentration of 1.0 g / 100 mL or less, and an alcohol content of 4.5 (v / v)% or more.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] Conventionally, in response to the diversified preferences of recent consumers, various beer-taste beverages have been studied and provided. Among them, from the viewpoint of health, the demand for low-carbohydrate beer-taste beverages has been increasing. For example, Patent Document 1 describes a low-carbohydrate beer-taste fermented alcoholic beverage prepared using malt and / or unsprouted cereals as part of the raw materials and adjusting the peptide concentration to a predetermined molecular weight.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In such a situation, a novel beer-taste beverage (for example, a beer-taste beverage that can feel a good taste, a refreshing stimulus, and a mellow beer-like flavor in a well-balanced manner) is demanded.

Means for Solving the Problems

[0005] The present invention provides a beer-taste beverage prepared by adjusting the malt ratio, the carbohydrate concentration, and the alcohol content to a predetermined range. That is, the present invention includes the inventions of the following aspects. [1] The malt ratio is 50% by mass or more and 100% by mass or less,​​​ The carbohydrate concentration is 1.0 g / 100 mL or less, and A beer-flavored beverage with an alcohol content of 4.5% (v / v) or more. [2] The beer-taste beverage according to [1] above, wherein the beer-taste beverage is beer. [3] The beer-taste beverage according to [1] or [2] above, which satisfies the following conditional formula (1): Conditional expression (1): Y / X≧10.0 [In the above formula (1), X represents the carbohydrate concentration of the beer-taste beverage (unit: g / 100 mL). and Y represents the alcohol content of the beer-taste beverage (unit: (v / v)%). [4] The total polyphenol content is 60 ppm by mass based on the total amount of the beer-taste beverage. The beer-taste beverage according to any one of the above [1] to [3]. [5] The beer taste according to any one of the above [1] to [4], which satisfies the following conditional formula (2): To beverages. ·Conditional expression (2): Z / X≧180 [In the above formula (2), X represents the carbohydrate concentration of the beer-taste beverage (unit: g / 100 mL). Z is the total polyphenol content of the beer-taste beverage (unit: ppm by mass). show.] [6] Malt ratio is 50% to 100% by mass, and carbohydrate concentration is 1.0g / 100mL Beer-flavored beverages that are 4.5% or less in alcohol by volume and 4.5% or more in alcohol by volume (v / v). 1. A method for producing a material comprising the steps of: 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] A beer-taste beverage according to [6], which does not have a step of adding spirits derived from grains. Method for producing a draft beverage. [Advantages of the Invention]

[0006] A beer-taste beverage according to a preferred embodiment of the present invention can feel a good taste, a refreshing stimulation, and a mellow beer-like flavor in a well-balanced manner. [Embodiments for Carrying Out the Invention]

[0007] 1. Beer-flavored beverage As used herein, the "beer-taste beverage" refers to a carbonated beverage containing alcohol having a beer-like flavor. Therefore, the "beer-taste beverage" includes not only beer, which is a malt-fermented beverage obtained by fermenting malt, hops, and water as raw materials using yeast, but also carbonated beverages having a beer flavor to which a beer flavoring containing esters and higher alcohols (for example, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde) and the like is added.

[0008]

[0008] The beer-taste beverage of the present invention is a beverage prepared by decomposing carbohydrates and preparing assimilation conditions by yeast during the production process so that the malt ratio is 50% by mass or more and 100% by mass or less, the carbohydrate concentration is 1.0 g / 100 mL or less, and the alcohol content is 4.5 (v / v)% or more.

[0009] In recent years, from the perspective of health, the demand for low-carbohydrate beer-taste beverages has been increasing. Conventionally, low-carbohydrate beer-taste beverages that have been generally distributed have reduced the malt ratio and malt Since the original carbohydrates are reduced and the carbohydrate concentration is lowered, the malt-derived flavor is difficult to perceive, and the beverage is likely to lose its beer-like characteristics. Moreover, there is a method of preparing a low-carbohydrate beer-taste beverage by diluting a beer-taste beverage obtained with a high malt ratio to lower the carbohydrate concentration. However, such a beverage not only has a reduced taste but also has a lower alcohol concentration, a weaker stimulus, and loses its beer-like characteristics. On the other hand, the beer-taste beverage of the present invention has a low carbohydrate content with a carbohydrate concentration of 1.0 g / 100 mL or less, but has a high malt ratio, so it has a good quality taste. Also, it is prepared so that the alcohol degree is 4.5 (v / v)% or more, and a refreshing stimulus can be felt.

[0010] Therefore, the beer-taste beverage of the present invention can be a beverage that can well balance a low carbohydrate content, a good quality taste, a refreshing stimulus, and an aromatic beer-like character. The malt ratio of the beer-taste beverage of the present invention is 50% by mass or more and 100% by mass or less, but may be 60% by mass or more and 100% by mass or less, may be 70% by mass or more and 100% by mass or less, may be 80% by mass or more and 100% by mass or less, or may be 90% by mass or more and 100% by mass or less. In this specification, the "malt ratio" means a value calculated according to the Liquor Tax Law with the construction date of April 1, 2018 and the interpretation guidelines of liquor-related administrative laws and regulations.

[0011]

[0012] Moreover, the carbohydrate concentration of the beer-taste beverage of the present invention is 1.0 g / 100 mL or less, but may be 0.8 g / 100 mL or less, or may be 0.6 g / 100 mL or less. ​​​​​​​​​、It may be 0.5 g / 100 mL or less, or may be less than 0.5 g / 100 mL. 。 In addition, in this specification, "carbohydrates" refers to carbohydrates based on the Food Nutrition Labeling Standard (Ministry of Health, Labour and Welfare Notification No. 176 of 2003). Specifically, it means the substances obtained by removing protein, lipids, dietary fiber, ash, alcohol and moisture from the target food. Therefore, the amount of carbohydrates in a food can be calculated by subtracting the amounts of protein, lipids, dietary fiber, ash and moisture from the weight of the food. Here, the amounts of protein, lipids, dietary fiber, ash and moisture can be measured by the methods listed in the nutrition labeling standard. Specifically, the amount of protein can be measured by the nitrogen determination conversion method, the amount of lipids can be measured by the ether extraction method, the amount of dietary fiber can be measured by the Prosky method, the amount of ash can be measured by the direct ashing method, and the amount of moisture can be measured by the vacuum heating drying method. Furthermore, in this specification, the alcohol degree is expressed as a percentage based on volume / volume ((v / v) %). Also, the alcohol content of a beverage can be measured by any known method, for example, it can be measured by a vibrating densitometer.

[0013] In the beer - flavored beverage of one aspect of the present invention, from the viewpoint of obtaining a beer - flavored beverage that can provide a refreshing stimulation, the alcohol degree is preferably 4.6 (v / v)% or more, more preferably 5.1 (v / v)% or more, still more preferably 5.4 (v / v)% or more, and even more preferably 6.0 (v / v)% or more.

[0014] Also, from the viewpoint of obtaining an easily - drinkable beer - flavored beverage, the alcohol degree is preferably 20.0 (v / v)% or less, more preferably 15.0 (v / v)% or less, still more preferably 10.0 (v / v)% or less.

[0015] In addition, the beer - flavored beverage of one aspect of the present invention preferably satisfies the following conditional formula (1). That is preferred. · Conditional formula (1): Y / X ≥ 10.0 [In the above formula (1), X represents the carbohydrate concentration (unit: g / 100 mL) of the beer - flavored beverage, and Y represents the alcohol content (unit: (v / v)%) of the beer - flavored beverage. ]

[0016] The above conditional formula (1) is an index indicating that the beer - flavored beverage has a refreshing stimulation even with low carbohydrates. That is, if the value of Y / X is 10.0 or more, it can be a low - carbohydrate beer - flavored beverage with a refreshing stimulation. The value of Y / X defined by the above conditional formula (1) is 10.0 or more. From the above viewpoints, preferably 11.0 or more, more preferably 12.0 or more, still more preferably 13.0 or more, yet more preferably 14.0 or more, particularly preferably 15.0 or more. Also, from the viewpoint of making a beer - flavored beverage that is easy to drink, preferably 100.0 or less, more preferably 50. 0 or less, still more preferably 40.0 or less, yet more preferably 30.0 or less. In addition, in order to adjust the alcohol content of the beer - flavored beverage, it is also conceivable to contain and adjust spirits derived from grains as an alcohol component.

[0017] Here, spirits means alcoholic beverages obtained by using grains such as wheat, rice, buckwheat, corn, etc. as raw materials, saccharifying them with malt and, if necessary, an enzyme agent, fermenting them with yeast, and then distilling them further. ​​​​However, the beer - flavored beverage of one aspect of the present invention has a good taste and is beer - like. From the viewpoint of making it a beer - flavored beverage, it is preferably free of spirits.

[0018] Also, from the same viewpoint as above, the beer - flavored beverage of one aspect of the present invention is preferably beer. Preferably. In this specification, "beer" refers to a beverage obtained by fermenting malt, hops, and water as raw materials using yeast. Specifically, it means the one defined by the Liquor Tax Law with the construction date of April 1, 2018 and the interpretations and notifications of liquor - related administrative laws and regulations. That is, when the beer - flavored beverage of one aspect of the present invention is beer, the alcohol content (Z) is adjusted by the fermentation process using yeast. That is, when the beer - flavored beverage of one aspect of the present invention is beer, the alcohol content ( Z) is adjusted by the fermentation process using yeast.

[0019] Also, in the beer - flavored beverage of one aspect of the present invention, the total polyphenol content is, Based on the total amount (100% by mass) of the beer - flavored beverage, from the viewpoint of having a good taste and making it a more beer - like beer - flavored beverage, it is preferably 60 ppm by mass or more, more preferably 70 ppm by mass or more, still more preferably 80 ppm by mass or more, even more preferably 9 0 ppm by mass or more. Also, from the viewpoint of making the beverage have good turbidity stability, a light taste in the mouth, and being easy to drink, it is preferably 200 ppm by mass or less, more preferably 170 ppm by mass or less, still more preferably 150 ppm by mass or less, even more preferably 130 ppm by mass or less. That is.

[0020] In this specification, the "total polyphenol content" means the total amount of polyphenols contained in the total amount ( 100% by mass) of the beer - flavored beverage. ​​Polyphenols refer to compounds in which two or more hydrogens of aromatic hydrocarbons are substituted with hydroxyl groups. Specifically, flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins, etc. can be mentioned.

[0021] In this specification, the content of total polyphenols can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, a public interest incorporated foundation, International Technical Committee of the Beer Brewing Association [Analysis Committee] Edited and supplemented in 2013).

[0022] The content of total polyphenols can be controlled, for example, by adjusting the usage amount of raw materials rich in polyphenols such as barley malt and malt husks (hulls). Generally, malt with husks (hulls) has a high content of polyphenols, while soybeans, yeast extract, wheat, wheat malt, etc. have a low content of polyphenols. By appropriately selecting such raw materials and adjusting the usage amount, it is possible to adjust the content of polyphenols to the desired range.

[0023] Moreover, the beer - flavored beverage of one aspect of the present invention preferably satisfies the following conditional formula (2). · Conditional formula (2): Z / X ≥ 180 [In the above formula (2), X represents the carbohydrate concentration (unit: g / 100 mL) of the beer - flavored beverage, and Z represents the content of total polyphenols (unit: mass ppm) of the beer - flavored beverage.]

[0024] The above conditional formula (2) is an index indicating that even if it has a low carbohydrate content, it has a good taste and is a beer - like beverage. That is, if the value of Z / X is 180 or more, it is a low - carbohydrate beverage with a refreshing and stimulating taste. It can be a beer - flavored beverage containing carbohydrates. The value of Z / X defined by the above conditional expression (2) is 180 or more. From the above perspective, it is preferably 190 or more, more preferably 200 or more, still more preferably 210 or more, even more preferably 220 or more, particularly preferably 230 or more. Also, from the perspective of making the drinking mouthfeel light and easy to drink, it is preferably 1000 or less, more preferably 850 or less, still more preferably 700 or less, and even more preferably 500 or less.

[0025] The color of the beer - flavored beverage according to one embodiment of the present invention is not particularly limited, but it may be amber or golden like ordinary beer, black like black beer, or colorless and transparent, or it may be colored with a coloring agent or the like to obtain a desired color. The color of the beer - flavored beverage can be discriminated by the naked eye, or it may be defined by the total light transmittance, chromaticity, etc.

[0026] The pH of the beer - flavored beverage according to one embodiment of the present invention is not particularly limited, but it is preferably 2. 0 - 4.5, more preferably 3.0 - 4.5. If the pH of the beer - flavored beverage is 4.5 or less, the generation of microorganisms can be suppressed, and if the pH is 2.0 or more, the flavor of the beverage is improved and it is easier to drink.

[0027] The beer - flavored beverage according to one embodiment of the present invention may be in any form as long as the beverage is packed in a container. Examples of the container include, for example, bottles, PET bottles, cans, or barrels. However, from the perspective of being particularly easy to carry, cans, bottles, and PET bottles are preferred.

[0028] 2.1 Raw materials The main raw materials of the beer - flavored beverage according to one embodiment of the present invention are water and malt, but hops are It is preferably used. In addition, a sweetener, a water-soluble dietary fiber, a bittering agent or a bitterness-imparting agent, an acid antioxidant, a fragrance, an acidulant, etc. may be used. Note that the raw materials are preferably appropriately selected so that the carbohydrate concentration and the total polyphenol content of the obtained beer-taste beverage are within the above range.

[0029] Malted barley refers to the seeds of cereals such as barley, wheat, rye, crow wheat, oats, adzuki beans, and Job's tears that have been germinated, dried, and root-removed. The production area and variety can be any kind. In one aspect of the present invention, it is preferable to use barley malt. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. Barley includes varieties such as two-row barley and six-row barley, and any of them can be used. Further, in addition to ordinary malt, colored malt, etc. can also be used. When using colored malt, different types of colored malt can be used in appropriate combination, or one type of colored malt can be used. In addition, grains other than malt may be used together with the malt.

[0030] Examples of such grains include cereals that do not fall under malt (barley, wheat, rye, carlsbad wheat, oats, adzuki beans, Job's tears, etc.), rice (white rice, brown rice, etc.), corn, koshi, potatoes, beans (soybeans, green peas, etc.), buckwheat, sorghum, millet, foxtail millet, and starches obtained from them, extracts (extracts) of these, etc.

[0031] Examples of the form of hops used in one aspect of the present invention include pellet hops, powder hops hops extracts, etc. Further, the hops used may be processed hop products such as isomerized hops and reduced hops. The addition amount of hops is appropriately adjusted, but is preferably 0.00 01 to 1% by mass based on the total amount of the beverage.

[0032] Examples of the sweetener include commercially available saccharified liquids obtained by decomposing starch derived from grains with acids or enzymes, commercially available sugars such as starch syrup, sugars having three or more saccharide units, sugar alcohols, natural sweeteners such as stevia, artificial sweeteners, etc. are included. These sugars may be in the form of a liquid such as a solution, or may be in the form of a solid such as a powder. In addition, there are no particular restrictions on the type of raw material grain of the starch, the starch purification method, and the treatment conditions such as hydrolysis with enzymes or acids. For example, by appropriately setting the conditions for hydrolysis with enzymes or acids, sugars with a higher ratio of maltose may be used. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions (syrups) thereof, etc. can also be used. Examples of the artificial sweetener include, for example, aspartame, acesulfame potassium (acesulfame K), sucralose, etc.

[0033] Examples of the water-soluble dietary fiber include, for example, resistant dextrin, polydextrose, guar gum degradation products, pectin, glucomannan, alginic acid, laminarin, fucoidan, carrageenan, etc. From the viewpoint of versatility such as stability and safety, resistant dextrin or polydextrose is preferred.

[0034] In the beer-taste beverage, bitterness is preferably imparted by hops or the like, but furthermore, a bittering agent or a bitterness-imparting agent may be used. The bittering agent or the bitterness-imparting agent is not particularly limited, and is the same as the bitterness-imparting agent used in ordinary beer or sparkling sake Those that can be used as such can be used. For example, candelilla wax, jujube, star anise, juniper berries, thyme, rosemary, shiitake mushroom, laurel tree, shiitake mushroom, quercetin, citrus extract, nigaaki extract, coffee extract, tea extract, bitter melon extract, rape germ extract, aloe vera extract, candelilla wax extract, jujube extract, laurel extract, thyme extract, caraway extract, etc. can be mentioned.

[0035] The antioxidant is not particularly limited, and those that can be used as antioxidants in ordinary beer and sparkling wine can be used. For example, ascorbic acid, erythorbic acid, catechin, etc. can be mentioned.

[0036] The flavoring agent is not particularly limited, and a general beer flavoring agent can be used. The beer flavoring agent is used for flavoring like beer, and contains brewing components generated by fermentation, etc. Note that the beer-taste beverage contains ethyl acetate generated by alcoholic fermentation, and the ethyl acetate has a function as a flavoring agent. Therefore, when alcoholic fermentation is involved in the manufacturing process of the beer-taste beverage, there is generally no particular need to add a beer flavoring agent separately, but a beer flavoring agent may be added if desired. Beer flavoring agents other than ethyl acetate include esters, higher alcohols, etc. Specifically, isoamyl acetate, n-propanol, isobutanol, and acetaldehyde, etc. can be mentioned.

[0037] The acidulant is not particularly limited as long as it is a substance having acidity. For example, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, Examples include delta lactone or salts 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, tartar acid, acetic acid or salts thereof are more preferred. These acidulants may be used alone or in combination of two or more.

[0038] 2.2 Carbon dioxide gas The carbon dioxide gas contained in the beer - flavored beverage of one embodiment of the present invention may utilize the carbon dioxide contained in the raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas, etc. When alcohol fermentation is involved in the production process of the beer - flavored beverage, the carbon dioxide gas generated by alcohol fermentation can be used as it is, but carbonated water may be appropriately added to adjust the amount of carbon dioxide gas.

[0039] The amount of carbon dioxide gas contained in the beer - flavored beverage of one embodiment of the present invention is represented by the carbon dioxide pressure of the beverage, but this is not particularly limited as long as the effects of the present invention are not hindered. Typically, the upper limit of the carbon dioxide pressure of the beverage is 5.0 kg / cm 2 , 4.5 kg / cm 2 , or 4.0 k g / cm 2 and the lower limit is 0.20 kg / cm 2 , 0.50 kg / cm 2 , or 1.0 k g / cm 2 , and any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of the beverage is 0.20 kg / cm 2 or more and 5.0 kg / cm 2 or less, 0.50 kg / c m 2 or more and 4.5 kg / cm 2The following, or, 1.0 kg / cm 2 or more and 4.0 kg / cm 2 may be below. In this specification, unless otherwise specified, the gas pressure refers to the gas pressure inside the container. The pressure can be measured by a method well known to those skilled in the art. For example, after fixing a sample at 20°C to an internal gas pressure gauge, once the valve of the internal gas pressure gauge is opened to release the gas, the valve is closed again, and the internal gas pressure gauge is shaken until the pointer reaches a fixed position and the value at that time is read, or it can be measured using a commercially available gas pressure measuring device.

[0040] 2.3 Other additives The beer-taste beverage according to one aspect of the present invention may contain various additives as necessary, as long as the effects of the present invention are not impaired. Examples of such additives include coloring agents, foam formers, fermentation promoters, yeast extracts, proteinaceous substances such as peptide-containing substances, and seasonings such as amino acids. The coloring agent is used to give the beverage a beer-like color, and caramel dyes and the like can be used. The foam former is used to form beer-like foam in the beverage or to retain the foam of the beverage, and plant extracted saponin substances such as soybean saponin and quillaia saponin, plant proteins such as corn and soybean, and peptide-containing substances, proteinaceous substances such as bovine serum albumin, yeast extracts, etc. can be appropriately used. The fermentation promoter is used to promote fermentation by yeast. For example, yeast extracts, bran components such as rice and wheat, vitamins, mineral agents, etc. can be used alone or in combination.

[0041] 2.4 Method for producing beer-flavored beverage ​​​​​As a method for producing a beer - flavored beverage according to one aspect of the present invention, a method having a step of adding yeast to a raw material containing water and malt and performing alcoholic fermentation may be used. Specifically, a method having the following steps (1) to (2) can be mentioned. · Step (1): A step of subjecting a mixture containing water and malt to saccharification treatment to prepare a fermentation raw material liquid. · Step (2): A step of adding yeast to the fermentation raw material liquid and performing alcoholic fermentation. · Step (2): A step of adding yeast to the fermentation raw material liquid and performing alcoholic fermentation.

[0042] In addition, in one aspect of the present invention, from the viewpoint of producing a beverage having a good taste and a beer - like beer flavor, it is preferable not to have a step of adding spirits derived from grains. Preferably.

[0043] Here, by appropriately adjusting various conditions of the saccharification treatment in step (1) and the alcoholic fermentation in step (2), for example, the sugar concentration and alcohol content can be adjusted to a desired range, and a beer - flavored beverage can be produced.

[0044] <Step (1)> Step (1) is a step of subjecting a mixture containing water and malt to saccharification treatment to prepare a fermentation raw material liquid. is. The mixture is adjusted so that the malt ratio is 50% by mass or more and 100% by mass or less. As a method for preparing the fermentation raw material liquid, raw materials such as water and malt are put into a charging kettle or tank, and if necessary, an enzyme such as amylase is added to prepare a mixture, and then obtained by saccharification treatment. can be mentioned. Then, the obtained fermentation raw material liquid is preferably filtered, boiled, and solid components such as coagulated protein are removed in a clarification tank. Preferably.

[0045] In addition, in the mixture to be subjected to saccharification treatment, in addition to water and malt, hops, dietary fiber, sweeteners, An antioxidant, a bittering agent, a flavoring agent, an acidulant, a pigment, etc. may be added. These may be added before the saccharification treatment, during the saccharification treatment, or after the completion of the saccharification treatment. Also, these may be added after the alcohol fermentation in the next step. .

[0046] In this step, the mixture to which the raw materials are added is heated to saccharify the starch of the raw materials. . The temperature and time of the saccharification treatment are appropriately adjusted according to the type of malt used, the malt ratio, raw materials other than water and malt, the type and amount of enzyme used, etc. For example, in one aspect of the present invention, from the viewpoint of adjusting the sugar concentration and alcohol content of the beer - flavored beverage to the above - mentioned ranges, the temperature of the saccharification treatment is preferably 55 to 75 °C, and the time of the saccharification treatment is preferably 30 to 240 minutes.

[0047] <Step (2)> Step (2) is a step of adding yeast to the fermentation raw material liquid obtained by the saccharification treatment in Step (1) and performing alcohol fermentation. Through this step, a beer - flavored beverage with a sugar concentration of 1.0 g / 100 mL or less and an alcohol content of 4.5 (v / v)% or more is obtained.

[0048] The yeast used in this step can be appropriately selected in consideration of the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc. Top - fermenting yeast or bottom - fermenting yeast may be used.

[0049] The yeast may be added to the raw material liquid as a yeast suspension, or a slurry in which the yeast is concentrated by centrifugation or sedimentation may be added to the stock solution. Also, after centrifugation, the supernatant may be completely removed. It is also possible to add the removed material. The addition amount to the yeast stock solution can be set as appropriate. For example, it is about 5 ×10 6 cells / ml to 1×10 8 cells / ml.

[0050] The fermentation conditions for alcohol fermentation can be set as appropriate. From the perspective of adjusting the sugar concentration and alcohol content of the beer-taste beverage to the above-mentioned range, the fermentation temperature is preferably 5 to 2 5°C. Also, the sugar concentration and alcohol content of the beer-taste beverage are , for polysaccharide-degrading enzymes such as transglucosidase, the type, addition amount, and addition timing can be appropriately set and adjusted. Also, if necessary, during the fermentation process, the temperature of the fermentation broth (heating or cooling) or the pressure may be changed.

[0051] After alcohol fermentation, the yeast is removed with a filter or the like, and if necessary, additives such as water, flavorings, acidulants, and colorants may be added.

[0052] The beer-taste beverage thus obtained is filled into a predetermined container and distributed on the market as a product. The method of filling the beer-taste beverage into a container is not particularly limited, and a container filling method well-known to those skilled in the art can be used. By the container filling process, the beer-taste beverage is filled into ·sealed in the container. Any form and material of container may be used in the container filling process, and examples of the container are as described above.

Examples

[0053] Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited by these examples.

[0054] Examples 1 to 4, Comparative Examples 1 to 4 <Preparation of Beverage> The crushed barley malt and the polysaccharide-degrading enzyme were put into a charging tank containing 40 L of warm water maintained at 52°C and then held at 52°C for 30 minutes. Subsequently, the temperature was gradually raised and held at 65°C for 40 minutes and further at 76°C for 5 minutes to prepare a saccharified solution, which was then filtered to remove the malt residue and obtain wort To the obtained wort, sucrose was added to achieve the malt ratio shown in Table 1, and furthermore, hops was added and boiling was carried out. The wort after boiling was subjected to solid-liquid separation treatment, and the obtained clear wort was cooled Yeast was added, and the fermentation temperature, fermentation time, the addition amount and addition timing of polysaccharide-degrading enzymes such as transglucosidase were adjusted to prepare a fermentation broth, and the fermentation broth was filtered to prepare a test beverage. In addition, when preparing the beverage in each example and comparative example, during the preparation of the fermentation broth, the fermentation temperature, fermentation time, the type, addition amount and addition timing of the enzyme were appropriately set and adjusted to achieve the sugar concentration (X) and alcohol degree (Y) shown in Table 1. And the total polyphenol content (Z) in the obtained beverage was as shown in Table 1.

[0055] <Sensory Evaluation> Regarding the obtained beverage, five panelists who had been trained regularly evaluated the "taste", "stimulus" and "beer-like flavor" of each beverage based on the following score criteria in the range of 5 (maximum value) to 1 (minimum value) with a score increment of 0.1, and the average value of the scores of the five panelists was calculated. The results are shown in Table 1. In addition, during the evaluation, samples conforming to the following criteria "5", "4", "3", "2" and "1" were prepared in advance to unify the criteria among the panelists. Also, any of the samples in Table 1 ​Even in the sensory evaluation, for the same beverage, no difference in the score value of 2.0 or more was confirmed among the panelists. No differences were found. [Taste score criteria] · "5": Feels a very high-quality taste. · "4": Feels a high-quality taste. · "3": Feels a taste. · "2": Feels a slight taste. · "1": Hardly feels a taste. [Stimulation score criteria] · "5": Feels a very refreshing stimulation. · "4": Feels a refreshing stimulation. · "3": Feels a stimulation. · "2": Feels a stimulation but it is weak. · "1": Hardly feels a stimulation. [Beer-like flavor score criteria] · "5": Feels a very mellow beer-like flavor. · "4": Feels a mellow beer-like flavor. · "3": Feels a beer-like flavor. · "2": Feels a beer-like flavor but it is weak. · "1": Hardly feels a beer-like flavor.

[0056] [Table 1]

[0057] From Table 1, the beers prepared in Examples 1 to 4 were all well-balanced and good in terms of taste, stimulation, and beer-like flavor. On the other hand, the beverages prepared in Comparative Examples 1 to 4 were inferior in at least one of taste, stimulation, and beer-like flavor, resulting in a lack of balance among these. .

Claims

1. The malt ratio is 50% by mass or more and 100% by mass or less, the sugar concentration is 1.0 g / 100 mL or less, the alcohol content is 4.5 (v / v)% or more, it does not contain spirits, and is a beer-taste beverage that satisfies the following conditional formula (1): ・Conditional formula (1): Y / X ≥ 11.0 [In the above formula (1), X represents the sugar concentration (unit: g / 100 mL) of the beer-taste beverage, and Y represents the alcohol content (unit: (v / v)%) of the beer-taste beverage.] The total polyphenol content is 150 mass ppm or less based on the total amount of the beer-taste beverage, and is a beer-taste beverage that satisfies the following conditional formula (2). ・Conditional formula (2): Z / X ≥ 229.2 [In the above formula (2), X represents the sugar concentration (unit: g / 100 mL) of the beer-taste beverage, and Z represents the total polyphenol content (unit: mass ppm) of the beer-taste beverage.]

2. The beer-taste beverage according to claim 1, wherein the beer-taste beverage is beer.

3. The beer-taste beverage according to claim 1 or 2, wherein the sugar concentration is 0.5 g / 100 mL or less.

4. The beer-taste beverage according to any one of claims 1 to 3, wherein the total polyphenol content is 60 mass ppm or more and 150 mass ppm or less based on the total amount of the beer-taste beverage.

5. The beer-taste beverage according to any one of claims 1 to 4, wherein Z / X of the conditional formula (2) is 229.2 or more and 1000 or less.

6. The malt ratio is 50% by mass or more and 100% by mass or less, the sugar concentration is 1.0 g / 100 mL or less, the alcohol content is 4.5 (v / v)% or more, it does not contain spirits, and the total polyphenol content is 150 mass ppm or less, the following conditional formula (1) ・Conditional formula (1): Y / X ≥ 11.0 [In the above formula (1), X represents the sugar concentration (unit: g / 100 mL) of the beer-taste beverage, and Y represents the alcohol content (unit: (v / v)%) of the beer-taste beverage.] and, the following conditional formula (2) ・Conditional formula (2): Z / X ≥ 229.2 [In the above formula (2), X represents the sugar concentration (unit: g / 100 mL) of the beer-taste beverage, and Z represents the total polyphenol content (unit: mass ppm) of the beer-taste beverage.] is a method for producing a beer-taste beverage that satisfies the above, A method for producing a beer-taste beverage, comprising the following steps (1) to (2). - Step (1): A step of subjecting a mixture containing water and malt to saccharification treatment to prepare a fermentation raw material liquid. - Step (2): A step of adding yeast and a polysaccharide-decomposing enzyme to the fermentation raw material liquid to perform alcoholic fermentation.

7. The method for producing a beer-taste beverage according to claim 6, which does not have a step of adding spirits derived from grains.

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