Beer-flavored beverages

Abstract

To provide a novel beer-taste beverage that is more beer-taste beverage-like.SOLUTION: Provided is a beer-taste beverage in which methanol concentration is 8.0 to 600 mg / L, total nitrogen content is 0.3 mg / 100 mL or more, and apparent extract concentration is 0.25 to 3.8 mass%.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Various developments are underway for beer-flavored beverages produced using water and malt as some of the ingredients. For example, Patent Document 1 discloses a non-fermented, non-alcoholic beer-flavored beverage with a total polyphenol content of 100 ppm or more and containing a masking material selected from cyclodextrin and thaumatin, with the aim of providing a non-fermented, beer-flavored beverage with very little lingering astringency and a clean finish. Furthermore, Patent Document 2 discloses a technique for producing a fermented beer-flavored beverage that uses decaffeinated coffee ingredients, yet has reduced off-flavors, a good crispness, and a coffee-like flavor. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-221019 [Patent Document 2] Japanese Patent Application Publication No. 2019-208417 Summary of the Invention [Problem to be solved by the invention]

[0004] Under these circumstances, there is a demand for novel beer-flavored beverages that are more like beer-flavored beverages. [Means for solving the problem]

[0005] The present invention provides a non-fermented, non-alcoholic beer-flavored beverage having, for example, a methanol concentration of 8.0 to 600 mg / L and having a total nitrogen content and an appellant extract concentration adjusted to fall within a predetermined range. That is, the present invention includes the following aspects.

[0006] [1] A beer-flavored beverage having a methanol concentration of 8.0 to 600 mg / L, a total nitrogen content of 0.3 mg / 100 mL or more, and an aqueous extract concentration of 0.25 to 3.8 mass%. [2] The beer-flavored beverage according to [1] above, which is a non-fermented, non-alcoholic beer-flavored beverage, has a methanol concentration of 8.0 to 600 mg / L, a total nitrogen content of 0.3 mg / 100 mL or more, and an appetizer extract concentration of 0.26 to 2.8 mass%. [3] The beer-taste beverage according to [3] above, wherein the ratio of the total nitrogen amount (unit: mg / 100 mL) to the apparant extract concentration (unit: mass %) [total nitrogen amount / apparant extract concentration] is 0.15 to 150. [4] The beer-taste beverage according to [1] above, which is a fermented beer-flavored beverage, has a methanol concentration of 8.0 to 600 mg / L, a total nitrogen content of 2.0 mg / 100 mL or more, and an appetizer extract concentration of 0.25 to 3.8 mass%. [5] The beer-taste beverage according to [4] above, wherein the ratio of the total nitrogen amount (unit: mg / 100 mL) to the apparant extract concentration (unit: mass %) [total nitrogen amount / apparant extract concentration] is 1.0 to 700. [6] The beer-taste beverage according to any one of [1] to [5] above, further comprising a preservative selected from benzoic acid, benzoate salts, and benzoate esters. [7] The beer-taste beverage according to any one of the above [1] to [6], which has a bitterness value of 5 to 50 BUs. [8] The beer-taste beverage according to any one of [1] to [7] above, wherein the carbon dioxide concentration is 0.460% by mass or more. [9] 9. The beer-taste beverage according to claim 1, which is a packaged beverage.

[10] A beer-flavored beverage containing dimethyl dicarbonate, having a total nitrogen content of 0.3 mg / 100 mL or more and an aqueous extract concentration of 0.25 to 3.8 mass %.

[11] The beer-flavored beverage according to

[10] above, which contains dimethyl dicarbonate, has a total nitrogen content of 0.3 mg / 100 mL or more, and an aqueous extract concentration of 0.26 to 2.8 mass%, is a non-fermented, non-alcoholic beer-flavored beverage.

[12] 11. The beer-taste beverage according to claim 10, which is a fermented beer-taste beverage containing dimethyl dicarbonate, has a total nitrogen content of 2.0 mg / 100 mL or more, and an appetizer extract concentration of 0.25 to 3.8 mass %.

[13] A beer-flavored beverage having a methanol concentration of 8.0 to 600 mg / L.

[14] A beer-flavored beverage having a methanol concentration of 8.0 to 600 mg / L, which is a non-fermented, non-alcoholic beer-flavored beverage or a fermented beer-flavored beverage.

[15] A method for producing a beer-taste beverage according to any one of the above [1] to

[14] , comprising the step of adding dimethyl dicarbonate. [Effects of the Invention]

[0007] A preferred embodiment of the beer-taste beverage of the present invention is a beverage that is more like a beer-taste beverage, for example, has a good drinking sensation typical of a beer-taste beverage, and has a reduced sweet aroma and sweet taste that lingers on the tongue, which are unsuitable for beer-taste beverages. DETAILED DESCRIPTION OF THE INVENTION

[0008] 1. Beer-flavored beverages As used herein, "beer-taste beverage" refers to an alcoholic or non-alcoholic carbonated beverage with a beer-like flavor. Therefore, "beer-taste beverage" encompasses not only beer, a malt fermented beverage obtained by fermenting malt, water, and, optionally, hops, etc., using yeast, but also carbonated beverages with a beer flavor. In other words, unless otherwise specified, "beer-taste beverage" as used herein encompasses any carbonated beverage with a beer flavor that contains added beer flavorings, including esters and higher alcohols (e.g., isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalool, 4-vinylguaiacol, etc.). Furthermore, the beer-taste beverage may be a fermented beer-taste beverage that has undergone a fermentation process using yeast, or a non-fermented beer-taste beverage that has not undergone a fermentation process. Furthermore, the beer-flavored beverage may be an alcohol-containing beer-flavored beverage with an alcohol content of 1 (v / v)% or more, or a non-alcoholic beer-flavored beverage with an alcohol content of less than 1 (v / v)%. The alcohol-containing beer-flavored beverage may be an alcohol-containing fermented beer-flavored beverage that has undergone a fermentation process using yeast, or an alcohol-containing non-fermented beer-flavored beverage that has not undergone a fermentation process. The non-alcoholic beer-flavored beverage may be a non-alcoholic fermented beer-flavored beverage produced by removing the alcohol produced during the fermentation process after the fermentation process; it may be a beverage produced by stopping the fermentation process using yeast when the alcohol content is less than 1 (v / v)%; or it may be a non-alcoholic, non-fermented beer-flavored beverage prepared to have a beer-like flavor without undergoing a fermentation process. In addition, the beer-flavored beverage may be a malt-based beer-flavored beverage that uses malt as an ingredient, or a malt-free beer-flavored beverage that does not use malt, but a malt-based beer-flavored beverage is preferred, and a barley malt-based beer-flavored beverage is more preferred. Alternatively, the beer-taste beverage may be an ale-taste beverage brewed through a fermentation process using top-fermenting yeast, or a lager-taste beverage brewed through a fermentation process using bottom-fermenting yeast. The beer-taste beverage may also be a beer-taste beverage containing distilled alcohol, such as spirits, whiskey, or shochu. A specific embodiment of the beverage of the present invention may be a fermented beer-flavored beverage, an alcohol-containing fermented beer-flavored beverage, or a malt-based fermented beer-flavored beverage.

[0009] However, in beer-flavored beverages, the unsuitable sweet aroma and unsuitable sweet taste caused by methanol can be problematic. For example, in non-alcoholic beer-flavored beverages, the unsuitable sweet aroma and unsuitable sweet taste tend to be more pronounced. Similarly, in fermented beer-flavored beverages, the unsuitable sweet aroma and unsuitable sweet taste caused by methanol can be more strongly perceived due to incompatibility with aromatic components produced during the fermentation process.

[0010] Methanol in beverages is found in large amounts in fruit juices and the like, and beverages using fruit as an ingredient tend to have a high methanol concentration. In recent years, the incorporation of dimethyl dicarbonate, which has antibacterial properties, into beverages has also been considered. After addition, dimethyl dicarbonate exhibits antibacterial properties by methoxycarboxylating the imidazole-containing histidine groups of alcohol dehydrogenase and glyceraldehyde-3-phosphate dehydrogenase in the beverage, thereby inhibiting the enzyme reactions. Furthermore, dimethyl dicarbonate added to a beverage is hydrolyzed into carbon dioxide and methanol within several hours. Therefore, even in beverages containing dimethyl dicarbonate, methanol is produced by hydrolysis, resulting in the problem of a sweet aroma and a sweet taste that lingers on the tongue, which are unsuitable for beer-flavored beverages.

[0011] To address these problems caused by methanol in beverages, the beer-taste beverage of the present invention adjusts the total nitrogen content to 0.3 mg / 100 mL or more and the apalant extract concentration to 0.25 to 3.8 mass% for beverages with a methanol concentration of 8.0 to 600 mg / L or beverages containing dimethyl dicarbonate. By adjusting the content in this way, it is possible to produce a beverage that has the satisfying drinking sensation typical of a beer-taste beverage while suppressing the sweet aroma and sweet taste that are unsuitable for beer-taste beverages.

[0012] The beer-taste beverage of one embodiment of the present invention may be a non-fermented, non-alcoholic beer-taste beverage. In this specification, "non-alcoholic beer-flavored beverage" refers to a carbonated beverage with a beer-like flavor that does not fall under the category of "alcoholic beverages" as defined in the Liquor Tax Act and the Interpretation Notice of Alcoholic Administrative Laws and Regulations, etc., which came into effect on April 1, 2018. "Non-fermented non-alcoholic beer-flavored beverage" refers to a beverage produced by fermenting the above-mentioned non-alcoholic beer-flavored beverage without going through the fermentation process using yeast. The alcohol content of the non-fermented, non-alcoholic beer-flavored beverage of the present invention may be less than 1 (v / v)%, but may also be less than 0.5 (v / v)%, less than 0.1 (v / v)%, less than 0.01 (v / v)%, or less than 0.005 (v / v)%. In this specification, the alcohol content is expressed as a volume / volume percentage (v / v%). The alcohol content of a beverage can be measured by any known method, for example, using a vibration density meter.

[0013] Furthermore, when the beer-flavored beverage of one embodiment of the present invention is a non-fermented, non-alcoholic beer-flavored beverage, it is preferably a non-fermented, non-alcoholic beer-flavored beverage having a methanol concentration of 8.0 to 600 mg / L, a total nitrogen content of 0.3 mg / 100 mL or more, and an appetizer extract concentration of 0.26 to 2.8 mass%, or a non-fermented, non-alcoholic beer-flavored beverage containing dimethyl dicarbonate, a total nitrogen content of 0.3 mg / 100 mL or more, and an appetizer extract concentration of 0.26 to 2.8 mass%.

[0014] Furthermore, the beer-taste beverage of one embodiment of the present invention may be a fermented beer-taste beverage. As used herein, the term "fermented beer-flavored beverage" is not particularly limited as long as it is a beverage obtained through a fermentation process and exhibits a beer flavor. Types of fermented beer-flavored beverages include, for example, alcohol-containing fermented beer-flavored beverages obtained through a fermentation process and having an alcohol content of 1 (v / v)% or more, and non-alcoholic fermented beer-flavored beverages in which the alcohol produced during the fermentation process has been removed to adjust the alcohol content to less than 1 (v / v)%. The fermented beer-flavored beverage may be a malt-based fermented beer-flavored beverage that uses malt as an ingredient, or a malt-free fermented beer-flavored beverage that does not use malt, but a malt-based fermented beer-flavored beverage is preferred, and a barley malt fermented beer-flavored beverage is more preferred. The fermented beer-flavored beverage of the present invention may also be a distilled alcohol-containing fermented beer-flavored beverage that contains distilled alcohol such as spirits, whiskey, or shochu, and among these, a spirit-containing fermented beer-flavored beverage is preferred.

[0015] When the beer-flavored beverage of one embodiment of the present invention is an alcohol-containing fermented beer-flavored beverage, the alcohol content of the alcohol-containing fermented beer-flavored beverage may be 1 (v / v)% or more, but from the perspective of providing a beverage that offers a refreshing sensation, it may be 3.0 (v / v)% or more, 3.5 (v / v)% or more, 4.0 (v / v)% or more, 4.5 (v / v)% or more, 5.0 (v / v)% or more, or 5.5 (v / v)% or more, and from the perspective of providing an easy-to-drink beer-flavored beverage, it may be 20.0 (v / v)% or less, 15.0 (v / v)% or less, 12.0 (v / v)% or less, or 10.0 (v / v)% or less. Furthermore, when the beer-taste beverage of one embodiment of the present invention is a non-alcoholic fermented beer-taste beverage, the alcohol content of the non-alcoholic fermented beer-taste beverage may be less than 1 (v / v)%, but may also be less than 0.5 (v / v)%, less than 0.1 (v / v)%, less than 0.01 (v / v)%, or less than 0.005 (v / v)%.

[0016] Furthermore, when the beer-flavored beverage of one embodiment of the present invention is a fermented beer-flavored beverage, it is preferably a fermented beer-flavored beverage having a methanol concentration of 8.0 to 600 mg / L, a total nitrogen content of 2.0 mg / 100 mL or more, and an appetizer extract concentration of 0.25 to 3.8 mass%, or a fermented beer-flavored beverage containing dimethyl dicarbonate, a total nitrogen content of 2.0 mg / 100 mL or more, and an appetizer extract concentration of 0.25 to 3.8 mass%.

[0017] In the beer-taste beverage of the present invention (including unfermented, non-alcoholic beer-taste beverages and fermented beer-taste beverages), the methanol concentration is 8.0 mg / L or more, but may also be 9.5 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, 85 mg / L or more, or 90 mg / L or more. The methanol concentration may also be 600 mg / L or less, 590 mg / L or less, 580 mg / L or less, 570 mg / L or less, 560 mg / L or less, 550 mg / L or less, 540 mg / L or less, 530 mg / L or less, 520 mg / L or less, 510 mg / L or less, 500 mg / L or less, or 490 mg / L or less.

[0018] In this specification, the methanol concentration can be measured by gas chromatography. The above methanol concentration is the mass (mg) of methanol contained per liter of beverage. This mass of methanol includes the mass of methanol derived from fruit juice when fruit juice is added, and the mass of methanol produced by hydrolysis of dimethyl dicarbonate when dimethyl dicarbonate is added.

[0019] The beer-taste beverage of the present invention has a total nitrogen content of 0.3 mg / 100 mL or more, thereby imparting a satisfying drinking sensation characteristic of a beer-taste beverage to a beverage having a given methanol concentration. In light of the above, the total nitrogen content of a beer-taste beverage of one embodiment of the present invention (including unfermented, non-alcoholic beer-taste beverages and fermented beer-taste beverages) is 0.3 mg / 100 mL or more, preferably 0.4 mg / 100 mL or more, more preferably 0.7 mg / 100 mL or more, more preferably 0.9 mg / 100 mL or more, more preferably 1.5 mg / 100 mL or more, even more preferably 2.0 mg / 100 mL or more, even more preferably 3.0 mg / 100 mL or more, even more preferably 4.0 mg / 100 mL or more, still more preferably 4.5 mg / 100 mL or more, even more preferably 5.0 mg / 100 mL or more, still more preferably 6.0 mg / 100 mL or more, and particularly preferably 8.0 mg / 100 mL or more. Furthermore, when the beer-taste beverage of one embodiment of the present invention is a fermented beer-taste beverage, the total nitrogen content of the fermented beer-taste beverage is more preferably 2.0 mg / 100 mL or more, 3.0 mg / 100 mL or more, 4.0 mg / 100 mL or more, 4.5 mg / 100 mL or more, 5.0 mg / 100 mL or more, 6.0 mg / 100 mL or more, 8.0 mg / 100 mL or more, 10 mg / 100 mL or more, 20 mg / 100 mL or more, 30 mg / 100 mL or more, or 40 mg / 100 mL or more. Furthermore, in a beer-taste beverage of one embodiment of the present invention (including unfermented, non-alcoholic beer-taste beverages and fermented beer-taste beverages), the total nitrogen content may be, for example, 350 mg / 100 mL or less, 300 mg / 100 mL or less, 250 mg / 100 mL or less, 220 mg / 100 mL or less, 200 mg / 100 mL or less, 190 mg / 100 mL or less, 180 mg / 100 mL or less, 175 mg / 100 mL or less, 150 mg / 100 mL or less, 125 mg / 100 mL or less, 100 mg / 100 mL or less, 75 mg / 100 mL or less, or 60 mg / 100 mL or less.

[0020] In the present invention, the "total nitrogen content" refers to the total amount of all nitrogen compounds such as proteins and amino acids. The total nitrogen content of the beer-taste beverage of one embodiment of the present invention can be controlled by adjusting the amount of raw materials with a relatively high nitrogen content. Specifically, the total nitrogen content can be increased by increasing the amount of malt or other raw materials with a high nitrogen content. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and ungerminated grains. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, soybeans, and peas. In addition to factors related to the raw materials, the total nitrogen amount can also be adjusted by appropriately setting the type of enzyme, the amount of enzyme (including proteolytic enzyme) added, the timing of enzyme addition, the proteolysis time in the brewing tank, the pH in the brewing tank, the set temperatures and holding times for each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration in the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, etc.). Furthermore, in this specification, the total nitrogen content of a beer-taste beverage can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0021] From the perspective of providing a beer-taste beverage in which the total nitrogen content is adjusted to fall within the above-mentioned range, the beer-taste beverage of one embodiment of the present invention is preferably a beverage that uses malt as an ingredient. In view of the above, in a beer-taste beverage of one embodiment of the present invention, the malt ratio, based on the total amount (100% by mass) of ingredients excluding water and hops, may be 1% by mass or more, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, or 60% by mass or more; or may be 100% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, or 50% by mass or less. In this specification, the malt ratio can be calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration-related Laws and Regulations, etc., which came into effect on April 1, 2018.

[0022] Furthermore, the beer-taste beverage of the present invention has an appalanthe extract concentration of 0.25 to 3.8% by mass. By adjusting the appalanthe extract concentration in this way, it is possible to produce a beverage that suppresses the sweet aroma and sweet taste that are unsuitable for beer-taste beverages and are caused by methanol in beverages with a certain methanol concentration. From the above perspective, in one embodiment of the beer-flavored beverage of the present invention (including non-fermented, non-alcoholic beer-flavored beverages and fermented beer-flavored beverages), the apalant extract concentration is 0.25% by mass or more, preferably 0.26% by mass or more, more preferably 0.28% by mass or more, even more preferably 0.30% by mass or more, and may be 0.35% by mass or more, 0.40% by mass or more, 0.50% by mass or more, or 0.60% by mass or more. Furthermore, the concentration of the apalant extract is 3.8% by mass or less, preferably 3.7% by mass or less, more preferably 3.5% by mass or less, and may further be 3.2% by mass or less, 3.0% by mass or less, 2.8% by mass or less, 2.7% by mass or less, 2.6% by mass or less, 2.5% by mass or less, 2.4% by mass or less, 2.3% by mass or less, 2.2% by mass or less, 2.0% by mass or less, 1.8% by mass or less, 1.7% by mass or less, 1.5% by mass or less, 1.3% by mass or less, 1.2% by mass or less, 1.1% by mass or less, or 1.0% by mass or less.

[0023] The concentration of the aqueous extract in the beer-taste beverage of one embodiment of the present invention can be controlled by, for example, appropriately adjusting the type and amount of raw materials, the amount of water, saccharification conditions, whether or not enzymes are used when saccharifying the raw materials, and the conditions for the solids removal process. Furthermore, in this specification, the "aparant extract concentration" of a beverage can be measured, for example, using a degassed beverage as a sample by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0024] In one embodiment of the beer-flavored beverage of the present invention, the ratio of the total nitrogen amount (unit: mg / 100 mL) to the apparant extract concentration (unit: mass %) [total nitrogen amount / apparant extract concentration] is preferably 0.15 or more, more preferably 0.20 or more, even more preferably 0.30 or more, and even more preferably 0.50 or more, and is preferably 700 or less, more preferably 680 or less, more preferably 650 or less, even more preferably 620 or less, even more preferably 600 or less, even more preferably 580 or less, even more preferably 560 or less, and particularly preferably 540 or less. By setting this ratio within the above range, it is possible to further improve the good drinking experience characteristic of a beer-taste beverage, and to produce a beverage that more effectively suppresses the sweet aroma and sweet taste that lingers on the tongue and are unsuitable for beer-taste beverages, which can occur in beverages with a certain methanol concentration and are caused by the methanol.

[0025] When the beer-flavored beverage of one embodiment of the present invention is a non-alcoholic beer-flavored beverage, the ratio of the total nitrogen content (unit: mg / 100 mL) of the non-alcoholic beer-flavored beverage to the apparant extract concentration (unit: mass %) [total nitrogen content / apparant extract concentration] is, from the above-mentioned viewpoints, preferably 0.15 or more, more preferably 0.20 or more, even more preferably 0.30 or more, still more preferably 0.50 or more, and is also preferably 150 or less, more preferably 145 or less, even more preferably 140 or less, and still more preferably 135 or less.

[0026] Furthermore, when the beer-flavored beverage of one embodiment of the present invention is a fermented beer-flavored beverage, the ratio of the total nitrogen content (unit: mg / 100 mL) of the fermented beer-flavored beverage to the apparant extract concentration (unit: mass %) [total nitrogen content / apparant extract concentration] is, from the above-mentioned viewpoints, preferably 1.0 or more, more preferably 1.3 or more, more preferably 1.5 or more, even more preferably 2.0 or more, even more preferably 5.0 or more, even more preferably 10 or more, even more preferably 15 or more, and particularly preferably 20 or more, and is also preferably 700 or less, more preferably 680 or less, more preferably 650 or less, even more preferably 620 or less, even more preferably 600 or less, even more preferably 580 or less, even more preferably 560 or less, and particularly preferably 540 or less.

[0027] From the perspective of producing a beverage that resembles a beer-taste beverage, the bitterness value of one embodiment of the present invention is preferably 50 BUs or less, more preferably 45 BUs or less, and even more preferably 40 BUs or less, and may further be 35 BUs or less, 32 BUs or less, 30 BUs or less, 28 BUs or less, 27 BUs or less, or 25 BUs or less. In addition, when the beer-taste beverage of one embodiment of the present invention is a beverage that uses hops as an ingredient, the bitterness value of the beverage may be 5.0 BUs or more, 7.0 BUs or more, 10 BUs or more, 12 BUs or more, 15 BUs or more, or 17 BUs or more. Furthermore, when the beer-taste beverage of one embodiment of the present invention is a beverage that does not use hops as an ingredient, the bitterness value of the beverage may be less than 5.0 BUs, 3.0 BUs or less, 2.0 BUs or less, 1.0 BUs or less, 0.5 BUs or less, or 0.3 BUs or less. The bitterness value of the beer-taste beverage of one embodiment of the present invention is an index of the bitterness imparted by hop-derived components, the main component of which isohumulone, and can be controlled by appropriately adjusting the amount of hops or hop-derived components such as hop extract used. Furthermore, in this specification, the "bitterness value" of a beverage can be measured by the measurement method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee) and expanded and revised in 2013).

[0028] The pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but is preferably less than 4.0, and may be 3.9 or less, 3.8 or less, 3.7 or less, 3.6 or less, 3.5 or less, 3.4 or less, 3.3 or less, 3.2 or less, or 3.1 or less. From the perspective of suppressing microbial growth and producing a beverage with improved flavor and aroma, the pH is preferably 2.0 or more, and may be 2.1 or more, 2.2 or more, 2.3 or more, 2.4 or more, 2.5 or more, 2.6 or more, 2.7 or more, 2.8 or more, or 2.9 or more. The pH of the beer-taste beverage of one embodiment of the present invention can be controlled by appropriately adjusting the amount of the acidulant (described below) blended.

[0029] The color of the beer-taste beverage of one embodiment of the present invention is not particularly limited, and may be amber or golden like regular beer, black like dark beer, or colorless and transparent, or may be imparted with a desired color by adding a coloring agent, etc. The color of the beverage can be distinguished with the naked eye, but may also be specified by total light transmittance, chromaticity, etc.

[0030] The beer-taste beverage of one embodiment of the present invention may be a packaged beverage in a container. Examples of containers include glass bottles, plastic bottles, cans, and barrels, with cans, glass bottles, and plastic bottles being preferred from the standpoint of ease of portability.

[0031] 1.1 Raw materials The main ingredients of the beer-taste beverage of one embodiment of the present invention may be water and malt, or may not contain malt. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a beverage that uses hops as an ingredient, or a beverage that does not use hops. Dimethyl dicarbonate may be used as the disinfectant, and a preservative selected from benzoic acid, benzoates, and benzoate esters may be used as the preservative. In addition, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may be used.

[0032] 1.1.1 Malt and non-malt grains When malt is used as a raw material, the malt refers to seeds of wheat or rye, such as barley, wheat, rye, oats, oats, adlay, or oats, which have been germinated, dried, and have their roots removed, and may be of any origin or variety. The malt used in one embodiment of the present invention is preferably barley malt. Barley malt is one of the malts most commonly used as a raw material for beer-flavored beverages in Japan. There are various types of barley, such as two-row barley and six-row barley, and either may be used. Furthermore, in addition to regular malt, colored malt may also be used. When colored malt is used, different types of colored malt may be used in appropriate combination, or a single type of colored malt may be used. In the beer-taste beverage of one embodiment of the present invention, the malt used is preferably selected appropriately depending on the desired color of the beer-taste beverage, and the malt selected may be a single type or two or more types may be selected in combination.

[0033] In addition to malt, grains other than malt may also be used. Examples of such grains include barley (barley, wheat, rye, oats, oats, pearl barley, oats, etc.) that does not fall under the category of malt, rice (white rice, brown rice, etc.), corn, koryan, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from these, as well as extracts of these.

[0034] In cases where malt is not used, examples of beer-flavored beverages include those that use liquid sugar containing a carbon source and a nitrogen source such as an amino acid-containing material (e.g., soy protein) from the above-mentioned grains other than malt.

[0035] In one aspect of the present invention, from the viewpoint of producing a beer-taste beverage with excellent flavor, the smaller the amount of barley used before malting, the more preferable. The above-mentioned "malting" refers to the process of germinating barley to produce malt. For example, barley becomes barley malt through the malting process. By turning barley into malt through the malting process, it is possible to impart umami flavor, and by using malt, it is possible to produce a beer-flavored beverage with a rich flavor. On the other hand, beer-flavored beverages made with barley before malting tend to lack flavor. In particular, beverages made with barley before malting may result in beverages with a pronounced grain-like aroma that is unsuitable for beer-flavored beverages. From the above perspective, the beer-taste beverage of one embodiment of the present invention is preferably a barley-free beer-taste beverage that does not substantially use barley before malting, and more preferably a barley-free beer-taste beverage that does not substantially use at least barley before malting.

[0036] In this specification, the provision "substantially does not use unmalted wheat (barley)" denies the use of unmalted wheat (barley) for a specified purpose, but does not extend to the case where unmalted wheat (barley) is unintentionally or unavoidably mixed in or present in the raw materials. However, in the beer-taste beverage of one embodiment of the present invention, the lower the proportion of unde-malted barley (barley) used, the more preferable. Specifically, the proportion of unde-malted barley (barley) used is typically less than 20 parts by mass per 100 parts by mass of malt used as a raw material, taking into consideration unintentional or unavoidable contamination or presence of unde-malted barley, but may also be less than 10 parts by mass, 5 parts by mass, 1 part by mass, 0.1 parts by mass, 0.01 parts by mass, 0.001 parts by mass, or 0.0001 parts by mass.

[0037] In one embodiment of the present invention, fruits (including dried fruits and boiled fruits), fruit peels, or fruit juice (including concentrated fruit juice) may be used as raw materials. As mentioned above, fruit juice contains methanol, which can cause a sweet aroma and a sweet taste that lingers on the tongue, which are unsuitable for beer-flavored beverages. However, in one embodiment of the beer-flavored beverage of the present invention, the total nitrogen content and the apalant extract concentration are adjusted to fall within a specified range, resulting in a beverage that suppresses the sweet aroma and sweet taste that lingers on the tongue and is unsuitable for beer-flavored beverages due to methanol.

[0038] 1.1.2 Hop When hops are used in one aspect of the present invention, the form of the hops may be, for example, pelleted hops, powdered hops, hop extract, etc. Furthermore, the hops used may also be processed hop products such as isomerized hops and reduced hops. When hops are used in one embodiment of the present invention, the amount of hops added is adjusted appropriately, but is preferably 0.0001 to 1% by mass based on the total amount of the beverage.

[0039] 1.1.3 Dimethyl dicarbonate The beer-taste beverage of one embodiment of the present invention may be a beverage containing dimethyl dicarbonate. Beer-flavored beverages may also be produced through a sterilization process involving heating or the addition of a sterilizing agent. When the sterilization process is solely by heating, carbon dioxide is easily removed by the heat, making it difficult to prepare beverages with high carbon dioxide concentrations. Furthermore, when bottled beverages are produced, the container must be heat-resistant, limiting the choice of container materials. However, because dimethyl dicarbonate has a sterilizing effect, its incorporation into beverages not only lowers the sterilization temperature but also makes it possible to omit some of the sterilization steps, thereby avoiding the above-mentioned problems. In other words, sterilization with dimethyl dicarbonate allows for the efficient production of beverages with high carbon dioxide concentrations. It also increases the freedom of choice for containers into which beverages are filled. Furthermore, because dimethyl dicarbonate has a sterilizing effect, it is possible to reduce the amount of preservatives used in beverages.

[0040] However, dimethyl dicarbonate added to beverages not only exhibits bactericidal properties as it turns into methoxycarbonyl compounds, but also decomposes into carbon dioxide and methanol after several hours. As mentioned above, methanol in beverages is responsible for the sweet aroma and sweet taste that are unsuitable for beer-flavored beverages. In contrast, in the present invention, even in the case of a beer-flavored beverage containing dimethyl dicarbonate, by adjusting the total nitrogen content and the apalant extract concentration to fall within a specified range, it is possible to produce a beverage that has the good drinking experience characteristic of a beer-flavored beverage while suppressing the sweet aroma and sweet taste that lingers on the tongue, which are unsuitable for beer-flavored beverages.

[0041] The amount of dimethyl dicarbonate used in one embodiment of the present invention may be, for example, 15 mg / L or more, 17 mg / L or more, 20 mg / L or more, 40 mg / L or more, 60 mg / L or more, 80 mg / L or more, 100 mg / L or more, 120 mg / L or more, 140 mg / L or more, 160 mg / L or more, 180 mg / L or more, or 200 mg / L or more, and may be 1500 mg / L or less, 1400 mg / L or less, 1300 mg / L or less, 1200 mg / L or less, 1100 mg / L or less, or 1000 mg / L or less.

[0042] 1.1.4 Preservatives The beer-taste beverage of one embodiment of the present invention may be a beverage further containing a preservative selected from benzoic acid, benzoate salts, and benzoate esters. The preservatives may be used alone or in combination of two or more. Examples of the benzoate include sodium benzoate. Examples of the benzoic acid ester include propyl parahydroxybenzoate and butyl parahydroxybenzoate. Furthermore, commercially available preparations such as Strong Sunplazer (manufactured by San-Ei Gen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may also be used as the preservative.

[0043] The amount of the preservative used in one aspect of the present invention is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and still more preferably 20 to 900 ppm by mass.

[0044] The beer-taste beverage of one embodiment of the present invention may contain preservatives other than benzoic acid, benzoate salts, and benzoate esters.

[0045] 1.1.5 Sweeteners The beer-taste beverage of one embodiment of the present invention may be a beverage further containing a sweetener. Sweeteners used in one embodiment of the present invention include commercially available saccharified solutions prepared by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sugars of three or more sugars, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. There are also no particular limitations on the type of grain from which starch is produced, the starch purification method, or the conditions for enzymatic or acidic hydrolysis. For example, sugars with a higher maltose content may be used by appropriately setting the conditions for enzymatic or acidic hydrolysis. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions thereof (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), and sucralose.

[0046] Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. From the viewpoint of versatility such as stability and safety, indigestible dextrin or polydextrose is preferred.

[0047] 1.1.6 Bittering agents and bittering agents The beer-taste beverage of one embodiment of the present invention may be a beverage further containing one or more selected from bittering agents and bitterness imparting agents. In the beer-taste beverage of one embodiment of the present invention, bitterness may be imparted by hops, or the following bittering agents or bitterness imparting agents may be used together with hops. Alternatively, hops may not be used, and the following bittering agents or bitterness imparting agents may be used instead of hops. The bittering agent or bitterness imparting agent is not particularly limited, and those used as bitterness imparting agents in ordinary beer or happoshu can be used, such as rosemary, lychee, anise, juniper nut, sage, bay laurel, mulberry, caffeine, absinthin, naringin, citrus extract, bitter persimmon extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, and the like. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more.

[0048] 1.1.7 Antioxidants The beer-taste beverage of one embodiment of the present invention may be a beverage further containing an antioxidant. The antioxidant is not particularly limited, and any of those used as antioxidants in ordinary beer and happoshu can be used, such as ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more.

[0049] 1.1.8 Flavorings The beer-taste beverage of one embodiment of the present invention may be a beverage further containing a flavoring agent. The flavoring agent is not particularly limited, and a general beer flavoring agent can be used. The beer flavoring agent is used to impart a beer-like flavor. Beer flavoring agents include esters and higher alcohols, and specific examples include ethyl acetate, isoamyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalool, and 4-vinylguaiacol. These fragrances may be used alone or in combination of two or more.

[0050] 1.1.9 Acidulants The beer-taste beverage of one embodiment of the present invention may be a beverage further containing an acidulant. Examples of acidulants include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof. Among these, at least one selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof is preferred, at least one selected from tartaric acid, phosphoric acid, citric acid, lactic acid, acetic acid, and salts thereof is more preferred, and at least one selected from tartaric acid, phosphoric acid, and lactic acid is even more preferred. These acidulants may be used alone or in combination of two or more.

[0051] 1.1.10 Salts The beer-taste beverage of one embodiment of the present invention may be a beverage further containing salts. Examples of salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. These salts may be used alone or in combination of two or more.

[0052] 1.2 Carbon dioxide The carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention may be added by mixing with carbonated water, or may be added directly to the raw material liquid. Although a sterilization step is generally performed after adding carbon dioxide gas, if the sterilization step is performed by adding dimethyl dicarbonate, the sterilization temperature can be lowered and some sterilization steps can be omitted, thereby enabling beverages with high carbon dioxide concentrations to be produced efficiently.

[0053] From the perspective of providing a beverage with a carbonated sensation suitable for a beer-taste beverage, the carbon dioxide concentration of the beer-taste beverage in one embodiment of the present invention is preferably 0.460% by mass or more, more preferably 0.470% by mass or more, even more preferably 0.480% by mass or more, still more preferably 0.490% by mass or more, and particularly preferably 0.500% by mass or more, and is preferably 0.680% by mass or less, more preferably 0.650% by mass or less, even more preferably 0.620% by mass or less, still more preferably 0.600% by mass or less, and particularly preferably 0.580% by mass or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in question in a water bath at 20°C for 30 minutes or more while shaking it occasionally.

[0054] When the beer-taste beverage of one embodiment of the present invention is a bottled beverage, the carbon dioxide pressure of the bottled beverage may be adjusted appropriately within the range that results in the above-mentioned carbon dioxide concentration, but the carbon dioxide pressure should not exceed 5.0 kg / cm. 2 Below, 4.5kg / cm 2 or less than 4.0 kg / cm 2 It may be less than 0.20 kg / cm 2 More than 0.50kg / cm 2 or more, or 1.0 kg / cm 2 For example, the carbon dioxide pressure of a bottled beverage may be 0.20 kg / cm or more, and any combination of these upper and lower limits may be used. 2 More than 5.0kg / cm 2 Below 0.50kg / cm 2 More than 4.5kg / cm 2 or less than 1.0 kg / cm 2More than 4.0kg / cm 2 It may be the following: In this specification, the gas pressure refers to the gas pressure inside the 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 cooled to 20°C to a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, swinging the gas pressure gauge, and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

[0055] 1.3 Other additives The beer-taste beverage of one embodiment of the present invention may contain various additives as needed, provided that the effects of the present invention are not impaired. Such additives include, for example, coloring agents, foam-forming agents, protein-based substances such as peptide-containing substances, and flavor enhancers such as amino acids. The coloring agent is used to give the beverage a beer-like color, and caramel coloring can be used. The foam-forming agent is used to form a beer-like foam in the beverage or to maintain the foam in the beverage, and suitable examples include plant-extracted saponin-based substances such as soybean saponin and quillaja saponin, plant proteins such as corn protein and soybean protein, peptide-containing substances, protein-based substances such as bovine serum albumin, and the like.

[0056] 2. Manufacturing method of beer-flavored beverage There are no particular limitations on the method for producing a beer-taste beverage according to one embodiment of the present invention, and examples include a production method that includes a step of adding dimethyl dicarbonate. Specific methods for producing a non-fermented, non-alcoholic beer-taste beverage and a fermented beer-taste beverage, which are beer-taste beverages according to one embodiment of the present invention, will be described below.

[0057] 2.1 Manufacturing method for non-fermented, non-alcoholic beer-flavored beverages The method for producing a non-fermented, non-alcoholic, beer-taste beverage according to one embodiment of the present invention is not particularly limited as long as it does not involve a fermentation step, and examples include production methods that include a step of adding dimethyl dicarbonate, and specifically include methods that include the following steps (1a) to (3a): Step (1a): A step of obtaining a pre-beverage solution by using various raw materials and performing at least one of saccharification, boiling, and solid content removal. Step (2a): A step of adding carbon dioxide gas to the beverage preliminaries obtained in step (1a). Step (3a): adding dimethyl dicarbonate.

[0058] In one embodiment of the method for producing a non-fermented, non-alcoholic, beer-taste beverage of the present invention, a step of adding hops is preferably included when producing a beverage with a bitterness value of 5 BUs or more as raw materials, whereas a step of adding hops is preferably not included when producing a beverage with a bitterness value of less than 5 BUs as raw materials. Each of the above steps will be described below.

[0059] <Process (1a)> Step (1a) is a step of obtaining a pre-beverage solution by using various raw materials and carrying out at least one of saccharification, boiling, and solid content removal. For example, when malt is used as the raw material, water and the raw materials including malt are charged into a mash kettle or mash tank, and enzymes such as amylase are added as needed. As raw materials other than malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavorings, acidulants, colorings, etc. may also be added. The mixture of various raw materials is heated to saccharify the starch in the raw materials. The temperature and time of the saccharification are adjusted appropriately, taking into consideration the type of malt used, the malt ratio, water, and raw materials other than malt, so that the total nitrogen content and the apalant extract concentration fall within the above-mentioned ranges. After the saccharification, the mixture is filtered to obtain a saccharified liquid.

[0060] It is preferable to subject this saccharified solution to a boiling treatment. When hops, bittering agents, etc. are used as raw materials during this boiling treatment, it is preferable to add these agents. Hops, bittering agents, etc. may be added between the start and end of boiling of the saccharified solution. After the boiling process is completed, the mixture is transferred to a whirlpool, cooled to 0 to 10°C, and then preferably subjected to a process for removing solids such as coagulated proteins. This process allows the concentration of the aqueous extract to be adjusted to the above-mentioned range. In this way, a pre-beverage solution is obtained.

[0061] Instead of the saccharified solution, a pre-beverage solution may be prepared by adding hops, bittering agents, etc. to malt extract and warm water, followed by boiling.

[0062] Furthermore, when malt is not used as one of the various raw materials, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavorings, acidulants, colorants, etc. may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a pre-beverage solution. When hops are used, they may be added before the boiling treatment or between the start and end of boiling of the liquid sugar solution.

[0063] <Process (2a)> Step (2a) is a step of adding carbon dioxide gas to the pre-beverage liquid obtained in step (1a). Carbon dioxide may be added by mixing the beverage pre-liquid obtained in step (1a) with carbonated water, or by adding carbon dioxide directly to the beverage concentrate. When carbon dioxide gas is added, additives such as preservatives, sweeteners, flavorings, acidulants, and colorings may be added as needed.

[0064] <Process (3a)> Step (3a) is a step of adding dimethyl dicarbonate. The addition of dimethyl dicarbonate can sterilize the beverage. Step (3a) may be performed at any time, but is preferably performed after step (2a).

[0065] By carrying out step (3a), it is possible to lower the sterilization temperature and eliminate some sterilization steps, thereby reducing the heat load on the resulting beverage and preventing a decrease in carbon dioxide concentration and aroma components, allowing for the production of a non-fermented, non-alcoholic beer-taste beverage that is more like a beer-taste beverage.

[0066] The amount of dimethyl dicarbonate added in step (3a) is as described above. After blending, it is preferable to leave the beverage to stand for 1 to 48 hours to improve the sterilizing effect of dimethyl dicarbonate in the beverage and to decompose the dimethyl dicarbonate into methanol and water by hydrolysis. This leaving can also be done after the beverage has been filled into a container and sealed.

[0067] 2.3 Fermented beer-flavored beverage manufacturing method One embodiment of the method for producing a fermented beer-taste beverage of the present invention includes a step of adding yeast to carry out alcoholic fermentation and a step of adding dimethyl dicarbonate, and specifically includes a method including the following steps (1b) to (3b): Step (1b): A step of obtaining a pre-fermentation liquid by using various raw materials and performing at least one of saccharification, boiling, and solid content removal. Step (2b): A step of adding yeast to the pre-fermentation liquid obtained in step (1b) to carry out alcoholic fermentation. Step (3b): adding dimethyl dicarbonate. Furthermore, when producing a non-alcoholic fermented beer-taste beverage, it is preferable to carry out the following steps (4b) to (5b) after steps (1b) and (2b), and then to carry out step (3b). Step (4b): A step of removing alcohol from the fermented solution after step (2b). Step (5b): A step of adjusting the amount of carbon dioxide gas.

[0068] In one embodiment of the method for producing a fermented beer-taste beverage of the present invention, a step of adding hops is preferably included when producing a beverage with a bitterness value of 5 BUs or more as raw materials, whereas a step of adding hops is preferably not included when producing a beverage with a bitterness value of less than 5 BUs as raw materials. Each of the above steps will be described below.

[0069] <Process (1b)> Step (1b) is a step in which various raw materials are subjected to at least one of saccharification, boiling, and solid content removal treatments to obtain a pre-fermentation solution. For example, when malt is used as the various raw materials, water and the various raw materials including malt are charged into a mash kettle or mash tank, and enzymes such as amylase and protease are added as necessary. Various raw materials other than malt may also be added, such as liquid sugar, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents or bitterness imparting agents, flavorings, acidulants, salts, and colorings. These may be added before, during, or after the saccharification treatment. Alternatively, they may be added after the alcoholic fermentation in the subsequent step. The mixture of various raw materials is heated to saccharify the starch in the raw materials. The temperature and time of the saccharification are adjusted appropriately, taking into consideration the type of malt used, the malt ratio, water, and raw materials other than malt, so that the total nitrogen content and the apalant extract concentration fall within the above-mentioned ranges. After the saccharification, the mixture is filtered to obtain a saccharified liquid.

[0070] It is preferable to subject this saccharified solution to a boiling treatment. When hops, bittering agents, etc. are used as raw materials during this boiling treatment, it is preferable to add these. Hops, bittering agents, etc. may be added between the start and end of boiling of the saccharified solution. In this case, it is preferable to appropriately adjust the boiling treatment conditions (boiling temperature, boiling time, etc.) depending on the bitterness value of the desired beer-taste beverage. After the boiling process is completed, the mixture is preferably transferred to a whirlpool to remove solids such as coagulated proteins. This process allows the apalant extract concentration to be adjusted to the above-mentioned range. After removal in the whirlpool, the mixture is cooled to 0 to 25°C to obtain a pre-fermentation liquid.

[0071] Instead of the saccharified liquid, a pre-fermentation liquid may be prepared by adding hops, bittering agents, etc. to malt extract and warm water, followed by boiling.

[0072] Furthermore, when malt is not used as one of the various raw materials, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than barley or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents or bitterness imparting agents, flavorings, acidulants, salts, colorings, etc. may be mixed with warm water to prepare a liquid sugar solution, which may then be boiled to prepare a pre-fermentation liquid. When hops are used, they may be added before the boiling treatment or between the start and end of boiling of the liquid sugar solution.

[0073] <Process (2b)> This is a step in which yeast is added to the pre-fermentation liquid obtained in step (1b) to carry out alcoholic fermentation. The yeast used in this process can be selected appropriately taking into consideration the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc., and both top-fermenting and bottom-fermenting yeast can be used to produce the beverage of the present invention, and commercially available yeast such as the Weihenstephan-34 strain (bottom-fermenting yeast) can also be used. The yeast may be added to the raw materials as a yeast suspension, or may be added to the raw materials as a slurry obtained by concentrating the yeast by centrifugation or sedimentation. Alternatively, the yeast may be added after the supernatant has been completely removed after centrifugation. The amount of yeast to be added to the raw material can be determined as appropriate, but for example, 5 × 10 6 cells / mL ~ 1 × 10 8 cells / mL.

[0074] The conditions for alcoholic fermentation, such as the fermentation temperature and fermentation period, can be set as appropriate, but for example, fermentation may be carried out under the fermentation conditions for producing ordinary beer or happoshu, such as 8 to 25°C for 5 to 10 days. The temperature (increase or decrease) or pressure of the fermented liquid may be changed during the fermentation process. After completion of this step, the yeast may be removed using a filter or the like, and additives such as water, flavorings, acidulants, and colorings may be added as needed.

[0075] <Process (3b)> Step (3b) is a step of adding dimethyl dicarbonate. The addition of dimethyl dicarbonate sterilizes the beverage. Step (3b) may be performed at any time, but is preferably performed after step (2b) in the production process for an alcohol-containing fermented beer-flavored beverage. Furthermore, in the production process for a non-alcoholic fermented beer-flavored beverage, step (3b) is preferably performed after step (4b) or (5b), and more preferably after step (4b) and then step (5b).

[0076] By carrying out step (3b), it is possible to lower the sterilization temperature and eliminate some sterilization steps, thereby reducing the heat load on the resulting beverage and preventing a decrease in carbon dioxide concentration and aroma components, allowing for the production of a fermented beer-taste beverage that is more like a beer-taste beverage.

[0077] The amount of dimethyl dicarbonate added in step (3b) is as described above. After blending, it is preferable to leave the beverage to stand for 1 to 48 hours to improve the sterilizing effect of dimethyl dicarbonate in the beverage and to decompose the dimethyl dicarbonate into methanol and water by hydrolysis. This leaving can also be done after the beverage has been filled into a container and sealed.

[0078] <Process (4b)> When producing a non-alcoholic fermented beer-taste beverage, it is preferable to carry out steps (4b) and (5b) after steps (1b) and (2b). Step (4b) is a step of removing alcohol from the fermentation solution after step (2b). A preferred method for removing alcohol from the fermented solution is by heat treatment, and the heat treatment conditions can be the same as those used in the production of general non-alcohol beer-taste beverages.

[0079] <Process (5b)> Step (5b) is a step of adjusting the amount of carbon dioxide gas. After step (4b), the alcohol content is removed from the solution, and carbon dioxide gas is also removed, so it is preferable to go through a step of adjusting the amount of carbon dioxide gas. Carbon dioxide gas may be added by mixing the solution after step (4b) with carbonated water, or by directly adding carbon dioxide gas to the solution after step (4b). When carbon dioxide gas is added, additives such as preservatives, sweeteners, flavorings, acidulants, and colorings may be added as needed. After step (5b) is performed, it is preferable to perform the step of adding dimethyl dicarbonate in step (3b) described above.

[0080] The beer-taste beverage of one embodiment of the present invention thus obtained is filled into a predetermined container and distributed as a finished product on the market. The method for packaging the beverage is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging step, the beer-taste beverage of one embodiment of the present invention is filled and sealed in a container. Containers of any shape and material may be used in the packaging step, and examples of containers are as described above. [Example]

[0081] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0082] Examples 1a to 23a, Comparative Examples 1a to 3a (Production of non-fermented, non-alcoholic beer-flavored beverages) For Examples 1a to 8a, Examples 10a to 23a, and Comparative Examples 1a to 3a, the coolant was prepared as follows. First, water and malt were added to a mashing tank to prepare a mash at approximately 50°C. The mash was gradually heated to a temperature in the range of 65 to 72°C, and then maintained at the predetermined temperature for a certain period of time after the temperature increase, for saccharification treatment. After the saccharification treatment, the temperature was increased to a temperature at which the enzymes were inactivated, and the mash was then transferred to a wort filtration tank and filtered to obtain wort. The obtained wort was diluted with warm water, and hops were added. The wort was boiled at 100°C using a boiling kettle. After boiling, the wort was transferred to a whirlpool tank, where the wort lees were removed and cooled to approximately 2°C, to obtain a coolant. Note that no yeast was added because no fermentation was performed.

[0083] For Example 9a, the cooling liquid was prepared as follows. First, soy protein was dissolved in hot water at 50°C, and then hops were added and boiled at 100°C using a boiling kettle. After boiling, the mixture was transferred to a whirlpool tank, the lees were removed, and the mixture was cooled to approximately 2°C to obtain a cooling liquid. Note that since fermentation was not performed here either, yeast was not added.

[0084] The resulting cooled liquid was subjected to a solids removal process to adjust the apalant extract concentration. In Examples 21a to 23a, sodium benzoate was further blended in the amount shown in Table 4. A flavoring agent was then blended to impart the flavor required for a non-alcoholic beer-flavored beverage, and an acidulant was blended in an amount to adjust the pH to less than 4.0. Carbon dioxide was then added to adjust the carbon dioxide concentration to the values shown in Tables 1 to 4. Dimethyl dicarbonate was then blended in the amount shown in Tables 1 to 4, and the beverage was left to stand for 24 hours for sterilization, yielding a non-fermented, non-alcoholic beer-flavored beverage with an alcohol concentration of less than 1 (v / v)%. The total nitrogen content of the resulting beverage was adjusted to the values shown in Tables 1 to 4 by appropriately setting the type and amount of malt blended, the temperature and time of saccharification treatment, and the apalant extract concentration. In addition to these settings, the blending ratios of malt and water, and the conditions for solids removal treatment were also appropriately adjusted to the values shown in Tables 1 to 4.

[0085] The non-fermented, non-alcoholic beer-taste beverages produced in this manner and cooled to approximately 4°C were tasted by six trained panelists. Sensory evaluations were conducted on the following criteria: "presence or absence of a sweet aroma unsuitable for beer-taste beverages," "presence or absence of a sweet taste that lingers on the tongue unsuitable for beer-taste beverages," and "beer-taste beverage-like drinkability." Based on the following scoring criteria, samples meeting the following criteria of "3.0," "2.0," and "1.0" were prepared in advance to ensure consistency among the panelists. In the sensory evaluations shown in Tables 1-4, no differences of 1.5 or more were observed between panelists for the same beverage. Tables 1-4 show the average scores for each panelist.

[0086] [Score criteria for the presence or absence of sweet aromas that are unsuitable for beer-flavored beverages] 3.0: No sweet aroma, which is unsuitable for a beer-flavored beverage. 2.0: A slight sweet aroma that is unsuitable for a beer-flavored beverage. 1.0: A strong sweet aroma that is inappropriate for a beer-flavored beverage. [Scoring criteria for the presence or absence of a sweet taste that lingers on the tongue, which is unsuitable for beer-flavored beverages] 3.0: There is absolutely no sweet taste that lingers on the tongue, which is undesirable for beer-flavored beverages. 2.0: A slight sweet taste that lingers on the tongue, which is unsuitable for a beer-flavored beverage. 1.0: A strong sweet taste that lingers on the tongue, which is unsuitable for a beer-flavored beverage. [Score criteria for beer-like drinkability] 3.0: A strong sense of the good drinking experience typical of a beer-flavored beverage. 2.0: A good, satisfying taste typical of a beer-flavored beverage. - "1.0": Does not have the satisfying taste of a beer-flavored beverage.

[0087] Additionally, an overall evaluation of each beer-taste beverage was conducted based on the average scores of each panelist for the three sensory evaluation items above, using the following evaluation criteria. The results are shown in Tables 1 to 4. [comprehensive evaluation] "A": The average score for all three sensory evaluation items is 2.0 or higher, and the average score for at least two of the three sensory evaluation items is 2.5 or higher. "B": The average score for all three sensory evaluation items is "2.0" or higher. "C": The average score for one or more of the three sensory evaluation items is less than "2.0."

[0088] [Table 1]

[0089] [Table 2]

[0090] [Table 3]

[0091] [Table 4]

[0092] As can be seen from Tables 1 to 4, the non-fermented, non-alcoholic beer-taste beverages produced in Examples 1a to 23a had a satisfying drinking sensation typical of a beer-taste beverage, while suppressing the sweet aroma and lingering sweet taste that are unsuitable for a beer-taste beverage. On the other hand, the beverage of Comparative Example 1a lacked the drinking sensation typical of a beer-taste beverage. Furthermore, the beverage of Comparative Example 2a had a strong sweet aroma that is unsuitable for a beer-taste beverage, and the beverage of Comparative Example 3a had a strong lingering sweet taste that is unsuitable for a beer-taste beverage.

[0093] Examples 24a to 25a A non-fermented, non-alcoholic beer-flavored beverage was produced in the same manner as in Example 1a, except that the amount of carbon dioxide added was adjusted to achieve the carbon dioxide concentration shown in Table 5. The beverages of Examples 24a to 25a and the beverage of Example 1a prepared in this manner were cooled to approximately 4°C, and six trained panelists tasted and performed a sensory evaluation of the "carbonation suitable for a beer-taste beverage" using scores in increments of 0.5 within a range of 3.0 (maximum) to 1.0 (minimum) based on the following scoring criteria. For the evaluation, samples meeting the following criteria of "3.0," "2.0," and "1.0" were prepared in advance to ensure uniformity among the panelists. In all of the sensory evaluations in Table 5, no differences in scores of 1.5 or greater were observed among the panelists for the same beverage. Table 5 lists the average scores for each panelist. [Score criteria for beer-like carbonation] 3.0: Has excellent carbonation, typical of a beer-flavored beverage. - "2.0": Has a good carbonation that is typical of beer-flavored beverages. - "1.0": The carbonation typical of beer-flavored beverages is weak.

[0094] [Table 5]

[0095] Table 5 confirms that the non-fermented, non-alcoholic beer-taste beverages produced in Examples 24a to 25a and Example 1a have a carbonation that is appropriate for a beer-taste beverage.

[0096] Examples 1b to 26b, Comparative Examples 1b to 3b (Production of fermented beer-flavored beverages) For Examples 1b to 10b, Examples 12b to 26b, and Comparative Examples 1b to 3b, the cooling liquid was prepared as follows. First, water and malt were charged into a mashing tank to prepare a mash at approximately 50°C. The mash was gradually heated to a temperature in the range of 65 to 72°C, and then maintained at the predetermined temperature for a certain period of time after the temperature increase, thereby carrying out a saccharification treatment. After the saccharification treatment, the temperature was raised to a temperature at which the enzymes were inactivated, and the mash was then transferred to a wort filtration tank and filtered to obtain wort. The resulting wort was diluted with warm water, and for Examples 1b to 5b, 12b to 16b, 18b to 22b, 24b to 26b, and Comparative Examples 1b to 3b, hops were added and the mixture was boiled at 100°C using a boiling kettle. On the other hand, for Examples 6b to 10b, 17b, and 23b, hops were not added and the mixture was boiled at 100°C using a boiling kettle. After the boiling treatment, the wort was transferred to a whirlpool tank, the wort lees were removed, and the wort was cooled to about 12°C to obtain a cooled liquid.

[0097] For Example 11b, the cooling liquid was prepared as follows: First, soy protein was dissolved in hot water at 50°C, and then hops were added and boiled at 100°C using a boiling kettle. After boiling, the mixture was transferred to a whirlpool tank, the lees were removed, and the mixture was cooled to approximately 12°C to obtain a cooling liquid.

[0098] Yeast was added to the obtained cooled liquid, and fermentation treatment was carried out. After fermentation treatment, the yeast was removed, and the concentrations of the apparant extracts were adjusted to the concentrations shown in Tables 6 to 9. Furthermore, for Examples 21b to 23b, sodium benzoate was further blended in the amounts shown in Table 9. Dimethyl dicarbonate was then added in the amounts shown in Tables 6 to 9, and the mixture was allowed to stand for 24 hours for sterilization. In this way, alcohol-containing fermented beer-flavored beverages with carbon dioxide concentrations shown in Tables 6 to 9 and alcohol concentrations of 1 (v / v)% or more were obtained. The total nitrogen content of the resulting beverages was adjusted to the values shown in Tables 6 to 9 by appropriately setting the type and amount of malt added, and the temperature and time of saccharification treatment.

[0099] The fermented beer-flavored beverages thus produced and cooled to approximately 4°C were tasted by six trained panelists. Sensory evaluations were conducted on the following criteria: "presence or absence of a sweet aroma unsuitable for beer-flavored beverages," "presence or absence of a sweet taste that lingers on the tongue unsuitable for beer-flavored beverages," and "beer-flavored drinkability." Based on the following scoring criteria, samples meeting the following criteria of "3.0," "2.0," and "1.0" were prepared in advance to ensure consistency among the panelists. In the sensory evaluations shown in Tables 6-9, no differences of 1.5 or more were observed between panelists for the same beverage. Tables 6-9 show the average scores for each panelist.

[0100] [Score criteria for the presence or absence of sweet aromas that are unsuitable for beer-flavored beverages] 3.0: No sweet aroma, which is unsuitable for a beer-flavored beverage. 2.0: A slight sweet aroma that is unsuitable for a beer-flavored beverage. 1.0: A strong sweet aroma that is inappropriate for a beer-flavored beverage. [Scoring criteria for the presence or absence of a sweet taste that lingers on the tongue, which is unsuitable for beer-flavored beverages] 3.0: There is absolutely no sweet taste that lingers on the tongue, which is undesirable for beer-flavored beverages. 2.0: A slight sweet taste that lingers on the tongue, which is unsuitable for a beer-flavored beverage. 1.0: A strong sweet taste that lingers on the tongue, which is unsuitable for a beer-flavored beverage. [Score criteria for beer-like drinkability] 3.0: A strong sense of the good drinking experience typical of a beer-flavored beverage. 2.0: A good, satisfying taste typical of a beer-flavored beverage. - "1.0": Does not have the satisfying taste of a beer-flavored beverage.

[0101] Additionally, an overall evaluation of each beer-taste beverage was conducted based on the average scores of each panelist for the three sensory evaluation items above, using the following evaluation criteria. The results are shown in Tables 6 to 9. [comprehensive evaluation] "A": The average score for all three sensory evaluation items is 2.0 or higher, and the average score for at least two of the three sensory evaluation items is 2.5 or higher. "B": The average score for all three sensory evaluation items is "2.0" or higher. "C": The average score for one or more of the three sensory evaluation items is less than "2.0."

[0102] [Table 6]

[0103] [Table 7]

[0104] [Table 8]

[0105] [Table 9]

[0106] As can be seen from Tables 6 to 9, the fermented beer-taste beverages produced in Examples 1b to 26b had a satisfying drinking sensation typical of a beer-taste beverage, while suppressing the sweet aroma and lingering sweet taste that are unsuitable for a beer-taste beverage. On the other hand, the beverage of Comparative Example 1b lacked the drinking sensation typical of a beer-taste beverage. Furthermore, the beverage of Comparative Example 2b had a strong sweet aroma that is unsuitable for a beer-taste beverage, and the beverage of Comparative Example 3b had a strong lingering sweet taste that is unsuitable for a beer-taste beverage.

[0107] Examples 27b to 29b Fermented beer-flavored beverages were produced in the same manner as in Example 1b, except that the carbon dioxide concentrations were adjusted to the values shown in Table 10. The beverages of Examples 27b to 29b thus produced were cooled to approximately 4°C, and six trained panelists tasted and performed a sensory evaluation of the "carbonation suitable for a beer-flavored beverage" using scores in increments of 0.5 within a range of 3.0 (maximum) to 1.0 (minimum) based on the following scoring criteria. For the evaluation, samples meeting the following criteria of "3.0," "2.0," and "1.0" were prepared in advance to ensure uniformity among the panelists. In none of the sensory evaluations in Table 10 was there any difference in scores of 1.5 or greater between the panelists for the same beverage. Table 10 lists the average scores for each panelist. [Score criteria for beer-like drinkability] 3.0: Has excellent carbonation, typical of a beer-flavored beverage. - "2.0": Has a good carbonation that is typical of beer-flavored beverages. - "1.0": The carbonation typical of beer-flavored beverages is weak.

[0108] [Table 10]

[0109] Table 10 confirms that the fermented beer-taste beverages produced in Examples 27b to 29b have a carbonation that is appropriate for a beer-taste beverage.

Claims

1. A beer-flavored beverage having a methanol concentration of 8.0 to 600 mg / L, a total nitrogen content of 2.0 mg / 100 mL or more, an appalanthe extract concentration of 0.25 to 3.8 mass%, a ratio of the total nitrogen content (unit: mg / 100 mL) to the appalanthe extract concentration (unit: mass %) [total nitrogen content / appalanthe extract concentration] of 45.7 to 700, and a bitterness value of 7.0 BUs or more, which is a fermented beer-flavored beverage.

2. A beer-flavored beverage as described in claim 1, having a total nitrogen content of 20.0 mg / 100 mL or more.

3. 3. The beer-taste beverage according to claim 1, wherein the ratio of the total nitrogen amount (unit: mg / 100 mL) to the apparant extract concentration (unit: mass %) [total nitrogen amount / apparant extract concentration] is 45.7 to 680.

4. 4. The beer-taste beverage according to claim 1, further comprising a preservative selected from benzoic acid, benzoate salts, and benzoate esters.

5. 5. The beer-taste beverage according to any one of claims 1 to 4, which has a bitterness value of 7.0 to 50 BUs.

6. 6. The beer-taste beverage according to any one of claims 1 to 5, wherein the carbon dioxide concentration is 0.460% by mass or more.

7. The beer-taste beverage according to any one of claims 1 to 6, which is a packaged beverage.

8. The beer-flavored beverage is a fermented beer-flavored beverage containing dimethyl dicarbonate, has a nitrogen content of 2.0 mg / 100 mL or more, an apparant extract concentration of 0.25 to 3.8 mass%, a ratio of the total nitrogen content (unit: mg / 100 mL) to the apparant extract concentration (unit: mass %) [total nitrogen content / apparant extract concentration] of 45.7 to 700, and a bitterness value of 7.0 BUs or more.

9. A beer-flavored beverage as described in claim 8, having a total nitrogen content of 20.0 mg / 100 mL or more.

10. A method for producing the beer-taste beverage according to any one of claims 1 to 9, comprising the step of adding dimethyl dicarbonate.

Images