Beer-flavored beverages

Abstract

To provide a novel beer-flavored beverage that gives a full-bodied taste typical of a beer-flavored beverage. Solution: FAN (Free Amino Acid state A beer-flavored beverage with a nitrogen (Vitamin B1) content of 8.5 mg / 100 mL or more and an apparent fermentation degree of 105.0% or more.

Description

[Technical Field]

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

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

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2017-6077 Summary of the Invention [Problem to be solved by the invention]

[0004] In this situation, we are looking for a new beer taste that allows you to feel the fullness of the flavor. There is a demand for soft drinks. [Means for solving the problem]

[0005] The present invention adjusts the free amino nitrogen (FAN) content and apparent fermentation degree within a predetermined range. We offer beer-flavored beverages. That is, the present invention includes the following aspects. [1] FAN content is 8.5 mg / 100 mL or more, and the apparent fermentation degree is 105.0% or more. It is a beer-flavored beverage. [2] The beer taste described in [1], whose carbohydrate content is 2.0 g / 100 mL or less. Beverages. [3] The beer tea according to [1] or [2], wherein the malt content is 50% by mass or more. Store drinks. [4] The total nitrogen content is 25 mg / 100 mL or more, as described in any of [1] to [3]. A beer-flavored beverage. [5] The total polyphenol content is 60 mg / L or more, and is listed in any of [1] to [4]. A beer-flavored beverage. [6] A beer-taste beverage according to any one of [1] to [5], having a pH of 2.0 or higher. Fee. [Effects of the Invention]

[0006] According to a preferred embodiment of the present invention, the beverage has a full-bodied taste typical of a beer-flavored beverage. According to a preferred embodiment of the present invention, a beer-taste beverage is provided. To provide a beer-flavored beverage having a relatively low content of alcohol. DETAILED DESCRIPTION OF THE INVENTION

[0007] 1. Beer-flavored beverages In this specification, the term "beer-flavored beverage" refers to an alcoholic beverage with a beer-like flavor. In other words, unless otherwise specified, the term "beer-flavored beverage" in this specification refers to a carbonated beverage containing beer. The term "carbonated beverage" includes any carbonated beverage having a beer flavor. Therefore, "beer-flavored beverages" are made from malt, hops, and water. These include not only beer, a fermented malt beverage obtained by fermenting it with yeast, but also esthe alcohols and higher alcohols (e.g., isoamyl acetate, ethyl acetate, n-propanol, isobutyl alcohol, Alcohol, Acetaldehyde, Ethyl Caproate, Linalool, 4-Vinyl Guaiacone The term also includes carbonated beverages to which beer flavorings, such as benzoyl percarbonate, have been added. Furthermore, the beer-taste beverage of one embodiment of the present invention is characterized in that it contains a top-fermenting yeast (Saccharomyces). It may also be an ale-flavored beverage brewed through a fermentation process using Lager beer taste brewed through a fermentation process using fermentation yeast (Saccharomyces, etc.) It may also be a soft drink.

[0008] The alcohol content of the beer-flavored beverage is not particularly limited, but is preferably 1.0 (v / v). v)% or more, more preferably 2.0(v / v)% or more, and even more preferably 3.0(v / v)% or more. )% or more, even more preferably 3.5 (v / v)% or more, particularly preferably 4.0 (v / v)% or more, and preferably 10.0 (v / v)% or less, more preferably 9.0 (v / v)% or less, more preferably 8.0 (v / v)% or less, and even more preferably 7.0 (v / v)% or less 0.0 (v / v)% or less, even more preferably 6.5 (v / v)% or less, particularly preferably It is 6.0 (v / v)% or less. In this specification, the alcohol content is expressed as a percentage based on volume / volume ((v / v)% The alcohol content of the beverage shall be determined by any known method. It can also be measured by a vibration type density meter, for example. The alcohol content can be adjusted by adding diluted water or carbonated water, or by adjusting the ingredients (malt, corn grits) type of enzyme, amount of enzyme to be added, timing of enzyme addition, Mashing time in the mash tank, protein decomposition time in the mash tank, pH in the mash tank, mashing process (malt addition) pH during the wort production process (before yeast is added), the amount of acid used to adjust the pH, pH Timing of adjustment (during brewing, during fermentation, when fermentation is complete, before beer filtration, after beer filtration, etc.) When preparing wort (including during saccharification), the set temperature and holding time for each temperature range, and the lees of the pre-fermentation liquid Original extract concentration, original extract concentration during fermentation process, fermentation conditions (oxygen concentration, aeration conditions) , yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, Pressure settings, carbon dioxide concentration, etc., and the addition of spirits or brewer's alcohol, etc., can be adjusted appropriately. This can be done.

[0009] The beer-taste beverage of the present invention has an apparent degree of fermentation of 105.0% or more. Beer-flavored beverages with a high fermentation content tend to have a watery taste with less umami, and lack fullness of flavor. In addition, when the FAN content falls below 8.0 mg / 100 mL, the malt The flavor of the origin becomes less noticeable, and the fullness of the flavor tends to be less noticeable. Therefore, in the beer-taste beverage of the present invention, the apparent fermentation degree is adjusted to 105.0% or more. The saccharification and fermentation conditions were adjusted, and the FAN content was increased to 8.5 mg / 100 mL. The above is manufactured. In the beer-taste beverage of the present invention, the apparent fermentation degree and the FAN content can be adjusted. So, it doesn't taste watery, and you can feel the fullness of the flavor that is characteristic of beer-flavored drinks. The beer-taste beverage of the present invention can be produced by adding an external Since the fermentation degree is 105.0% or higher, the carbohydrate content can be reduced.

[0010] The apparent fermentation degree of the beer-taste beverage of the present invention is 105.0% or more, but the refreshing feeling is From the perspective of creating a beer-flavored beverage with improved flavor, the target values are 106.0% or more, 107.0% or more , 108.0% or more, 109.0% or more, or 110.0% or more, It is preferably 120.0% or less, and more preferably 115.0% or less.

[0011] As used herein, "apparent attenuation" refers to the percentage of sugars that can be consumed by yeast as a nutrient source for alcoholic fermentation relative to the total sugar concentration in the liquid before fermentation. For example, the apparent attenuation AA of the beer-taste beverage of the present invention can be calculated using the following formula (1): Formula (1): AA (%) = 100 × (P-Es) / P In the above formula (1), "P" is the original extract (raw wort extract) and is the "BCOJ Beer Analysis Method (published by the Brewery Association of Japan) line It can be measured by the method described in "Beer Brewers Association, revised edition November 1, 2004." Furthermore, "Es" indicates the apparent extract of a beer-taste beverage. The apparent extract is determined, for example, according to the "BCOJ Beer Analysis Method (published by the Brewery Association of Japan)." line As described in "The Japanese Breweries Association, revised edition November 1, 2004," it can be calculated using the following formula (2): Formula (2): Es=-460.234+662.649×D-202.414×D 2 (In equation (2), D is the specific gravity of the degassed beer-taste beverage.) Note that the apparent extract "Es" may take a negative value depending on D in the above formula (2), and therefore the calculated apparent fermentation degree may exceed 100%.

[0012] To increase the apparent fermentation level, vigorous fermentation is required. For example, increasing the fermentation temperature, increasing the amount of aeration (oxygen concentration in the wort), and increasing the amount of sugar that yeast eats. It is necessary to increase the amount of assimilable sugars and promote yeast growth. As yeast growth progresses, F Because AN is reduced, there is an inverse correlation between the apparent fermentation degree and the FAN content. FAN content is controlled to 8.5mg / 100mL or more and the apparent fermentation degree is controlled to 105.0% or more. For example, the effect of adjusting the FAN content on the apparent fermentation level and the external While checking the effect of adjusting the degree of fermentation on the FAN content, we also adjusted the malt blend and brewing conditions. The FAN content and apparent fermentation degree can be adjusted within the above ranges by adjusting the fermentation conditions, etc. do. The apparent fermentation level of beer-flavored beverages can be adjusted by adding dilution water or carbonated water, or by adjusting the ingredients. (malt, corn grits, sugar solution, etc.), amount of raw materials, type of enzyme, enzyme (carbohydrate decomposition enzyme The amount of enzymes (including enzymes, isomerases, etc.) added, the temperature during the enzyme reaction, the timing of adding the enzymes, and the saccharification Time, pH during saccharification, temperature during saccharification, mashing process (production of wort from malt addition to before yeast addition) pH during the mashing process, temperature during the mashing process, time for filtration of the wort, and when preparing the wort (including during mashing) The set temperature and holding time for each temperature range, the original extract concentration of the pre-fermentation liquid, and the fermentation process Original extract concentration, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast (number of growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) can be set appropriately.

[0013] As used herein, the free amino statusThe nitrogen (FAN) content is the amount corresponding to the total amount of free α-amino acids. From the viewpoint of imparting a certain level of fullness of flavor characteristic of a beer-taste beverage, the FAN content in the beer-taste beverage of the present invention is preferably 8.5 mg / 100 mL or more, and may be 9.0 mg / 100 mL or more, 9.5 mg / 100 mL or more, 10.0 mg / 100 mL or more, or 10.5 mg / 100 mL or more. Furthermore, from the viewpoints of deterioration resistance and foam quality, the FAN content in the beer-taste beverage of the present invention is preferably 30.0 mg / 100 mL or less, more preferably 25.0 mg / 100 mL or less, and may be 20.0 mg / 100 mL or less, or 15.0 mg / 100 mL or less. The FAN content can be adjusted by appropriately setting the following: addition of dilution water or carbonated water, type of raw materials (malt, corn grits, sugar solution, etc.), amount of raw materials, type of enzyme, amount of enzyme (including proteolytic enzymes, etc.) added, temperature during enzyme reaction, timing of enzyme addition, proteolysis time in the brewing tank, pH in the brewing tank, temperature in the brewing tank, pH during the brewing process (the wort production process from the addition of malt to before the addition of yeast), temperature during the brewing process, time for wort filtration, set temperatures and holding times for each temperature range when preparing wort, boiling time and pH in the boiling process, original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0014] In this specification, the content of FAN is based on the "BCOJ Beer Analysis Method" by the Japan Breweries Association, "Compiled by the International Technical Committee (Analysis Committee), 2013 Revised and Enlarged Edition (The Brewing Society of Japan, a public interest incorporated foundation) 8.18 Free amino nitrogen - ninhydrin colorimetric method.

[0015] The sugar content of the beer-taste beverage of one embodiment of the present invention is not particularly limited. When sugar content of beer drinks is high, they tend to have a heavy aftertaste and are difficult to drink. When the sugar content of a beverage is low, it tends to have a refreshing aftertaste. If the sugar content of an eist drink is controlled to 2.0g / 100mL or less, the aftertaste will be refreshing. This makes it easier to feel the fullness of flavor that is characteristic of beer-flavored beverages. In order to improve the flavor such as fullness of the taste characteristic of beer-flavored beverages, one of the present invention The sugar content of the beer-taste beverage of this embodiment is preferably 2.0 g / 100 mL or less, more preferably 2.0 g / 100 mL or less. Preferably, it is 1.9 g / 100 mL or less, more preferably 1.8 g / 100 mL or less, and even more preferably 1.9 g / 100 mL or less. More preferably, it is 1.7 g / 100 mL or less, and even more preferably, it is 1.6 g / 100 mL or less. L or less, even more preferably 1.5 g / 100 mL or less, even more preferably 1.4 g / 100 mL or less, even more preferably 1.3 g / 100 mL or less, even more preferably or 1.2 g / 100 mL or less, even more preferably 1.1 g / 100 mL or less, More preferably, it is 1.0 g / 100 mL or less, and even more preferably, it is 0.9 g / 100 mL or less. mL or less, 0.8g / 100mL or less, 0.7g / 100mL or less, 0.6 It may be less than 0.5 g / 100 mL or less than 0.5 g / 100 mL.

[0016] In this specification, "carbohydrate" refers to the amount of carbohydrates in the food nutrition labeling standards (Ministry of Health, Labour and Welfare Notification No. 2003). 176, partially revised on September 27, 2013, Consumer Affairs Agency Notification No. 8) Specifically, the target foods contain proteins, lipids, dietary fiber, ash, alcohol, and Therefore, the amount of carbohydrates in a food product is calculated by subtracting the weight of the food product from the total weight of the food product. It can be calculated by deducting the amount of protein, fat, dietary fiber, ash and moisture. can. The amounts of protein, fat, dietary fiber, ash and water are listed in the nutrition labeling standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method. The amount of fat was measured by the ether extraction method, the amount of dietary fiber was measured by the Prosky method, and the amount of ash was measured by the The amount can be measured by the direct incineration method, and the amount of moisture can be measured by the reduced pressure heating drying method.

[0017] The sugar content of the beer-taste beverage of one embodiment of the present invention is determined by adding dilution water or carbonated water. Addition, type of raw materials (malt, corn grits, sugar solution, etc.), amount of raw materials, type of enzyme, enzyme ( The amount of enzymes (including carbohydrate decomposition enzymes, isomerases, etc.) added, the timing of enzyme addition, saccharification time, sugar pH during fermentation, pH during the mashing process (the wort production process from malt addition to before yeast addition), wort filtration Time for fermentation, set temperature and holding time for each temperature range when preparing wort (including saccharification), fermentation The original extract concentration of the pre-liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration , aeration conditions, yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, Fermentation time, pressure setting, carbon dioxide concentration, etc. can be adjusted appropriately.

[0018] The total nitrogen content of the beer-taste beverage of one embodiment of the present invention is used to enhance the umami of barley, the firmness, the satisfying taste, From the viewpoint of providing a beer-flavored beverage with enhanced flavor and taste, it is preferable to use a 20 mg / 100 mL or more, more preferably 25 mg / 100 mL or more, even more preferably is 27mg / 100mL or more, 30mg / 100mL or more, 35mg / 100mL or more, and 40 mg / 100 mL or more, or 45 mg / 100 mL or more good. On the other hand, if the total nitrogen content is high, the beverage becomes heavy to drink. By keeping the total nitrogen content below 120mg / 100mL, the drink will be lighter to drink. From the viewpoint of further improving the above, the total nitrogen content is preferably 110 mg / 100 mL or less, and 10 0 mg / 100 mL or less is more preferable, 90 mg / 100 mL or less is more preferable, 0 mg / 100 mL or less is even more preferable, and 75 mg / 100 mL or less is particularly preferable. 70mg / 100mL or less, 65mg / 100mL or less, or 60mg / 100 It may be less than mL.

[0019] In the present invention, the "total nitrogen content" refers to the total amount of all nitrogen compounds such as proteins and amino acids. is. The total nitrogen content of the beer-taste beverage of the present invention is relatively high, and the nitrogen content is sufficient for yeast to assimilate. This can be controlled by adjusting the amount of raw materials used. The total amount of nitrogen can be increased by increasing the amount of buds used. Raw materials include, for example, malt, soybeans, yeast extract, peas, and ungerminated grains. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, and oats. Examples of suitable crops include wheat, adlay, oats, soybeans, and peas. In addition to the amount and type of ingredients used, the type of enzyme and the addition of enzymes (including proteolytic enzymes) are also important. Dosage, timing of enzyme addition, protein decomposition time in the brewing tank, pH in the brewing tank, brewing process pH during the wort production process (from malt addition to before yeast addition), the time for filtering the wort, and the preparation of the wort The set temperature and holding time for each temperature range during the brewing process, the boiling time and pH during the boiling process, Original extract concentration of the liquid, original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, Aeration conditions, yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, Fermentation time, pressure setting, carbon dioxide concentration, etc. can be adjusted as appropriate. The total nitrogen content of the beer-taste beverage according to the present invention can be determined, for example, according to the revised BCOJ Beer Analysis Method ( Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2010 It can be measured by the method described in the revised and expanded version of the Japanese Standard for Diabetes Meltdown (2001).

[0020] The total polyphenol content of the beer-taste beverage of one embodiment of the present invention is sufficient to impart a pleasant bitterness and a firmness. From the perspective of creating a beer-flavored beverage with improved drinking response, richness of flavor, and taste, Preferably, it is 60 mg / L or more, more preferably 65 mg / L or more, and even more preferably 70 mg / L or more. g / L or more, particularly preferably 75 mg / L or more, 80 mg / L or more, 85 mg / L or more or more, 90 mg / L or more, 95 mg / L or more, or 100 mg / L or more stomach. On the other hand, beverages with high total polyphenol content have poor cloudiness stability and a heavy mouthfeel. Therefore, the total polyphenol content of the beverage of the present invention is preferably 200 mg / L or less. More preferably, it is 180 mg / L or less, and even more preferably, it is 160 mg / L or less. 0mg / L or less, 140mg / L or less, 135mg / L or less, 130mg / L or less, 12 It may be 5 mg / L or less, or 120 mg / L or less.

[0021] Polyphenols are aromatic hydrocarbons in which two or more hydrogen atoms have been replaced with hydroxyl groups. Polyphenols include, for example, flavonols, isoflavones, tannins, and Examples include catechin, quercetin, and anthocyanin. In the present invention, the "total amount of polyphenols" refers to the total amount of these polyphenols contained in the beer-taste beverage. This is the total amount of phenol. The amount of total polyphenols decreases as fermentation progresses vigorously, so there is an inverse correlation. Therefore, the total polyphenol content is controlled to 60 mg / L or more and the apparent fermentation degree is controlled to 105.0% or more. In order to do this, we investigated the effect of adjusting the total polyphenol content on the apparent fermentation degree and the While checking the effect on the total polyphenol content when adjusting the fermentation level, we are also investigating the malt and hop blends. In this case, adjust the brewing conditions and fermentation conditions to adjust the apparent fermentation degree and total polyphenol content within the above ranges. It is necessary.

[0022] The total polyphenol content can be adjusted by adding diluted water or carbonated water, or by adjusting the ingredients (malt, corn gluten, etc.). type of enzyme, amount of enzyme to be added, timing of enzyme addition pH in the brewing tank, pH during the brewing process (the wort production process from malt addition before yeast addition), Wort filtration time, set temperatures and holding times for each temperature range when preparing wort (including mashing) , the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (acid Element concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation The fermentation can be carried out by appropriately setting the temperature, fermentation time, pressure setting, carbon dioxide concentration, etc. The total polyphenol content of the beer-taste beverage of the present invention can be determined by, for example, (i) barley malt, Adjust the amount of polyphenol-rich ingredients used, such as malt husks. This can be controlled by (ii) adjusting the hops, and (iii) promoting vigorous fermentation.

[0023] As a specific method for (i), increasing the amount of raw materials used, such as malt, which has a high polyphenol content, The total amount of polyphenols can be increased by soaking. Generally, malt with husks has a high nitrogen and polyphenol content. Soybeans, yeast extract, peas, corn, processed corn products (corn grits, etc.) ), wheat, wheat malt, etc. have a high nitrogen content but a low polyphenol content. The total nitrogen and polyphenol content of the beer-flavored beverages were calculated based on the blending ratio of the ingredients. The total nitrogen and total polyphenols are as follows: Typical methods for increasing or decreasing the amount of fluorine are listed below. (1) By increasing the amount of malt containing husks, the total nitrogen content of beer-flavored beverages can be reduced. Increases the amount and total polyphenols. (2) Maintain the total polyphenol content by increasing or decreasing the amount of soybeans, yeast extract, etc. While maintaining the above, the total nitrogen content of the beer-flavored beverage is increased or decreased. (3) Increasing the amount of malt containing husk and reducing the amount of soybeans, yeast extract, etc. Therefore, the total amount of polyphenols is increased while maintaining the total amount of nitrogen. (4) Decrease the amount of malt containing husk and increase the amount of soybeans and yeast extract. Thus, the total amount of polyphenols is reduced while maintaining the total amount of nitrogen.

[0024] (ii) Hop adjustments to control the total polyphenol content, e.g., the type of hops used. This is done by adjusting the amount and timing of hop addition. (iii) To make fermentation vigorous, for example, by controlling the fermentation temperature and the type of yeast. This is done by adjusting the amount of use, etc. The total polyphenol content of the beer-taste beverage of the present invention may be determined, for example, by the revised BCOJ beer content. Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan) It can be measured by the method described in the 2013 revised and expanded edition of the Japanese Society of Cardiovascular Medicine.

[0025] In the beer-taste beverage of the present invention, the taste characteristic of a beer-taste beverage is further improved. In order to make the beverage more balanced, at least a part of the nitrogen or polyphenols is derived from malt. It is preferable. In addition, the beer-taste beverage of the present invention has a firm texture characteristic of a beer-taste beverage. In order to obtain a beverage with improved taste, at least a part of the nitrogen or polyphenols is derived from soybeans, Yeast extract, peas, corn, processed corn products (corn grits, etc.), small It may be derived from barley, wheat malt, etc.

[0026] Furthermore, the beer-taste beverage of one embodiment of the present invention further contains, as an alcohol component, a grain It may also contain spirits derived from In this specification, spirits are spirits made from grains such as wheat, rice, buckwheat, and corn. The mash is then saccharified using malt or, if necessary, enzymes, and fermented using yeast, after which it is further steamed. The grain used to make spirits is barley, which is the preferred grain. .

[0027] The color of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but may be similar to that of regular beer. It can be amber or golden, black like dark beer, or colorless and transparent, or The color of the beer-taste beverage is not visible to the naked eye. However, it may also be determined by total light transmittance, chromaticity, etc.

[0028] The pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but may be adjusted to improve the flavor of the beverage. From this viewpoint, it is preferably 2.0 or more, more preferably 2.5 or more, and even more preferably 3. 0 or more, even more preferably 3.5 or more, even more preferably 3.7 or more, Preferably, it is 3.8 or more, even more preferably 3.9 or more, and particularly preferably 4.0 or more. In addition, from the viewpoint of inhibiting the growth of microorganisms, the pH of the beer-taste beverage is preferably is 5.0 or less, more preferably 4.8 or less, and even more preferably 4.6 or less, and 4.5 It may be 5 or less, or 4.5 or less. The pH can be adjusted by adding diluted water or carbonated water, or by adjusting the ingredients (malt, corn grits, sugar solution, etc.). Type of enzyme, amount of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, sugar content in the mash tank time, protein decomposition time in the mash tank, pH in the mash tank, mashing process (from adding malt to adding yeast) pH during the wort production process before fermentation, the type of acid used to adjust the pH (lactic acid, phosphoric acid, acid, tartaric acid, citric acid, etc.), the amount of acid used for pH adjustment, the type of pH adjustment Brewing (during brewing, during fermentation, when fermentation is complete, before beer filtration, after beer filtration, etc.), preparing wort When fermenting, the set temperature and holding time for each temperature range (including saccharification), the original extract of the pre-fermentation liquid, concentration, original extract concentration during fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety , Amount of yeast added, Number of yeast growths, Timing of yeast removal, Fermentation temperature, Fermentation time, Pressure setting, The concentration of carbon dioxide, etc. can be appropriately set. The pH of the beer-taste beverage according to the present invention was measured using the revised BCOJ Beer Analysis Method (Public Interest Incorporated Foundation Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013 It can be measured by the method described in the revised 8.7 pH.

[0029] The original extract (O-Ex) concentration (original wort concentration) of one embodiment of the beer-taste beverage of the present invention is not particularly limited, but from the perspective of imparting a light drinking experience to the beer-taste beverage, in the case of an alcohol-containing beer-taste beverage, it is preferably 5.00% by mass or more, more preferably 6.00% by mass or more, even more preferably 7.00% by mass or more, and particularly preferably 7.50% by mass or more, and is also preferably 18.00% by mass or less, more preferably 17.00% by mass or less, even more preferably 16.00% by mass or less, 15.00% by mass or less, 14.00% by mass or less, or 13.00% by mass or less. The original extract concentration can be adjusted by adding dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the wort filtration time, the wort filtration pH, the boiling time, the boiling temperature, etc. The original extract concentration in this specification is It can be measured by the method described in "BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the Brewers Association of Japan, revised November 1, 2004)."

[0030] The beer-taste beverage of one embodiment of the present invention is suitable for packaging. Examples of containers include glass bottles, plastic bottles, cans, and barrels, but they are particularly easy to carry. From this viewpoint, cans, glass bottles and plastic bottles are preferred. In addition, when using colorless transparent bottles or plastic bottles, the same applies to regular cans or colored bottles. However, unlike the conventional method, the device is exposed to sunlight or fluorescent light. The beer-flavored beverages from Nikko are essentially free of hop-derived ingredients. Therefore, the generation of sunlight odor caused by irradiation is suppressed. Beverages can also be filled into such clear bottles or plastic bottles.

[0031] Regarding optional additive ingredients such as grains and sweeteners that can be used in the production of the beer-taste beverage of the present invention, For details, see "1.1 Raw Materials."

[0032] 1.1 Raw materials The main ingredients of the beer-taste beverage of one embodiment of the present invention are water and malt, but hops In addition, it is preferable to use a sweetener, a water-soluble dietary fiber, a bittering agent or a bittering agent. , antioxidants, flavorings, acidulants, salts, etc. may also be used.

[0033] Malt is a type of grain that comes from barley, wheat, rye, oats, oats, adlay, and oats. It refers to the seeds that have been germinated, dried, and then de-rooted, regardless of origin or variety. good. In one embodiment of the present invention, it is preferable to use barley malt. Barley is one of the most commonly used malts for making alcoholic beverages. There are varieties of barley such as row barley and six-row barley, and any of them can be used. When using colored malt, different types of colored malt can be used. These may be used in combination as appropriate, or one type of colored malt may be used. In the beer-taste beverage of one embodiment of the present invention, the malt used is selected from the group consisting of malts of the desired beer, ... It is preferable to select the malt appropriately depending on the color of the desired beverage. or two or more of them may be used in combination.

[0034] Malt contains nitrogen compounds and polyphenols. The total nitrogen and polyphenol contents of the beer-taste beverage of the present invention are defined as follows: In order to keep the ratio of malt in the raw material within the specified range, it is preferable to set the ratio within a certain range. Specifically, the malt usage ratio (the ratio of all malt usage) is preferably 30% by mass or more. It is preferable that the content is 40% by mass or more, and more preferable that the content is 50% by mass or more. By increasing the ratio of malt used, the umami flavor of barley derived from malt can be felt more strongly. This allows the production of beer-flavored beverages that can be enjoyed. In this specification, the "malt usage ratio" refers to the ratio of malt used in alcoholic beverages that is based on the Liquor Tax Act, which came into effect on April 1, 2018, and This means the value calculated in accordance with the Interpretation Notice of Alcohol-related Administrative Laws and Regulations.

[0035] When reducing the malt usage ratio, it is necessary to use raw materials other than malt that can be assimilated by yeast (carbon source, nitrogen source). It is preferable to increase the amount of sugars. The carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and Examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast Extracts, peas, wheat malt, ungerminated grains, and their decomposition products. Sprouted grains include, for example, ungerminated barley, wheat, rye, oats, oats, and pearl barley. , oats, rice (white rice, brown rice, etc.), corn, corn, potatoes, beans (soybeans, etc.) peas, buckwheat, sorghum, millet, barnyard millet, etc. starch, or an extract thereof may also be used.

[0036] The form of hops used in one embodiment of the present invention may be, for example, pelleted hops or powdered hops. Hop extracts and the like are also usable. In addition, the hops used may be isomerized hops, reduced hops, etc. Processed hop products may also be used. The amount of hops to be added is adjusted as appropriate, but is preferably 0.00 based on the total amount of the beverage. The content is 0.1 to 1 mass %.

[0037] Sweeteners include commercially available sugar solutions made by decomposing grain-derived starch with acid or enzymes, and commercially available Sugars such as starch syrup, sugars with three or more sugars, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners etc. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. Also, the types of grains from which starch is made, the methods of refining starch, and the hydrolysis of starch using enzymes or acids There are no particular restrictions on the treatment conditions for hydrolysis, etc. For example, the conditions for hydrolysis using enzymes or acids can be appropriately selected. By appropriately setting, sugars with a higher ratio of maltose may be used. fructose, glucose, maltose, trehalose, maltotriose and Solutions of these (sugar solutions) can also be used. Artificial sweeteners include, for example, aspartame and acesulfame potassium (acesulfame Sulfam K), sucralose, etc.

[0038] Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, and guar gum. - Gum hydrolyzate, pectin, glucomannan, alginic acid, laminarin, fucoidin, caramel From the viewpoint of versatility such as stability and safety, indigestible dextrin or or polydextrose is preferred.

[0039] In beer-flavored beverages, bitterness is preferably imparted by hops or the like. Furthermore, bittering agents or bitter taste imparting agents may be used. The bittering agent or bitterness imparting agent is not particularly limited, and may be any agent that imparts bitterness to ordinary beer or happoshu. Those used as antiseptics can be used, such as rose wax, ganoderma lucidum, fennel, juniper fruit, Sage, sage, Ganoderma lucidum, bay laurel, mulberry, citrus extract, bittern extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe vera extract, rosemary extract U extract, Ganoderma extract, Laurel extract, Sage extract, Caraway extract, Narin Examples include ginseng, wormwood, and wormwood extract.

[0040] The antioxidant is not particularly limited, and may be used as an antioxidant in ordinary beer or low-malt beer. Examples of suitable esters include ascorbic acid, erythorbic acid, and catechin. can be.

[0041] The flavoring agent is not particularly limited, and a general beer flavoring agent can be used. The additives are used to give the brewer a beer-like flavor, and contain brewing ingredients that are produced by fermentation. Included. Beer-flavored beverages contain ethyl acetate, which is produced by alcoholic fermentation. However, ethyl acetate also functions as a flavoring agent. If alcoholic fermentation is involved in the manufacturing process, there is little need to add beer flavorings separately. Beer flavorings may be added if desired. Beer flavorings other than ethyl acetate include esters and higher alcohols. Specifically, isoamyl acetate, n-propanol, isobutanol, acetaldehyde, caprylic / capric triglycerides, Examples include ethyl propionate, linalool, and 4-vinylguaiacol. These fragrances may be used alone or in combination of two or more.

[0042] The acidulant is not particularly limited as long as it has a sour taste. For example, phosphoric acid, Enic acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta lactone or a salt thereof. Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, Phytic acid, acetic acid, succinic acid or salts thereof are preferred, and phosphoric acid, citric acid, lactic acid, alcoholic acid are also preferred. Taric acid, acetic acid or salts thereof are more preferred. These acidulants may be used alone or in combination of two or more.

[0043] Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; parahydroxybenzoates; Benzoic acid esters such as propyl benzoate and butyl parahydroxybenzoate; dimethyl dicarbonate, etc. In addition, as a preservative, strong Sanplazer (Sanei Gen F.F.I. Co., Ltd.) Commercially available preparations such as Benzyl Benzoate (a mixture of sodium benzoate and butyl benzoate) may also be used. These preservatives may be used alone or in combination of two or more. The amount of the preservative to be added is preferably 5 to 1200 ppm by mass, more preferably 10 to 110 ppm by mass. 0 ppm by mass, more preferably 15 to 1000 ppm by mass, and even more preferably 20 ~900 ppm by mass.

[0044] Examples of salts include sodium chloride, acid potassium phosphate, and acid calcium phosphate. , ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, salt Examples of suitable salts include calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. These salts may be used alone or in combination of two or more.

[0045] 1.2 Carbon dioxide The carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention is produced by dissolving the carbon dioxide contained in the raw materials. Alternatively, the compound may be dissolved by mixing with carbonated water or by adding carbon dioxide gas. . The beer-taste beverage of one embodiment of the present invention undergoes alcoholic fermentation, and the fermentation process The carbon dioxide gas produced can be used as is, but it can also be adjusted by adding carbonated water as needed. It may also be prepared.

[0046] The carbon dioxide concentration of the beer-taste beverage in one embodiment of the present invention is preferably 0.30 (w / w )% or more, more preferably 0.35(w / w)% or more, and even more preferably 0.40(w / w )% or more, even more preferably 0.42(w / w)% or more, particularly preferably 0.45( (w / w)% or more, and preferably 0.80 (w / w)% or less, more preferably 0 0.70 (w / w)% or less, more preferably 0.60 (w / w)% or less, even more preferably is 0.57 (w / w) or less, and particularly preferably 0.55 (w / w) or less. In this specification, the carbon dioxide concentration is measured by occasionally shaking the container containing the beverage. After adjusting the temperature of the beverage to 20°C, the beverage is immersed in a water bath at 20°C for at least 30 minutes. A volume measurement device (e.g., GVA-500 (Kyoto Electronics Manufacturing Co., Ltd.)) was used. It can be measured.

[0047] When the beer-taste beverage according to one embodiment of the present invention is a packaged beverage, the carbonated The gas pressure may be adjusted as needed to achieve the above carbon dioxide concentration range. 5.0kg / cm 2 Below, 4.5kg / cm 2 or less than 4.0 kg / cm 2 Below is Also, 0.20kg / cm 2 More than 0.50kg / cm 2 or more, or 1.0 kg / cm 2 These upper and lower limits may be combined. The carbon dioxide pressure of the material is 0.20 kg / cm 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 2 More 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 at 20°C to a gas pressure gauge. After setting the pressure, open the stopcock of the gas pressure gauge to release the gas, then close the stopcock again and vibrate the gas pressure gauge. By moving the pointer and reading the value when it reaches a certain position, or by using a commercially available gauge It can be measured using a pressure measuring device.

[0048] 1.3 Other additives The beer-taste beverage of one embodiment of the present invention may contain, as needed, ingredients that do not impair the effects of the present invention. Various additives may be added. Such additives include, for example, coloring agents, foam-forming agents, fermentation accelerators, yeast extracts, and Examples of the seasoning include protein-based substances such as peptide-containing substances, and amino acids. Coloring agents are used to give beverages a beer-like color, such as caramel color. Foaming agents can be used to create a beer-like foam in the beverage or to enhance the flavor of the beverage. It is used to maintain the foam of the ingredients, and contains soybean saponin, quillaja saponin, and other plant-based saponins. Extracted saponin substances, plant proteins such as corn and soybeans, and collagen peptides Peptide-containing substances, yeast extracts, etc. can be used as appropriate. The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast Extracts, rice and wheat bran components, vitamins, minerals, etc. are used alone or in combination. It is possible.

[0049] 1.4 Packaged beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage. The containers used for the packaged beverages may be of any shape or material, and examples of the containers include bottles, Examples include cans, barrels, and plastic bottles, but cans are particularly preferred because they are easy to carry. , glass or plastic bottles are preferred.

[0050] 2. Manufacturing method of beer-flavored beverage A method for producing a fermented beer-flavored beverage, which is one embodiment of the processed food of the present invention, includes the following steps: It has steps (1) to (3). Step (1): The raw material is subjected to at least one of the following processes: saccharification, boiling, and solid content removal. This is the process of performing another process to obtain pre-fermentation liquid. Step (2): A step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. Step (3): Adding yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation. Section.

[0051] In the manufacturing method of the fermented beer-flavored beverage, the FAN content, apparent fermentation degree, sugar content, The content, total nitrogen content, total polyphenol content, pH, etc. can be adjusted by any of the following (i) to (v). This can be done at one or more of these times. (i): Before step (1) (ii): Simultaneously with at least one of steps (1), (2), and (3). (iii): Between step (1) and step (2) (iv): Between step (2) and step (3) (v): After step (3)

[0052] <Process (1)> In step (1), various raw materials are subjected to saccharification, boiling, and solid content removal treatments. This is a step in which at least one treatment is carried out to obtain a pre-fermentation solution. For example, when malt is used as the raw material, water and the raw materials including malt are mixed. It is added to the brewing kettle or tank, and if necessary, before fermentation, changes in the components derived from the raw materials are A facilitating enzyme agent may be added. Examples of the enzyme agent include amylase, protease, purine nucleosidase, Deaminase, polyphenol oxidase, glucanase, xylase, pectinase , cellulase, lipase, glucosidase, etc. In addition, the Liquor Tax Act and the Liquor Administration Act Article 3 of the relevant laws and regulations (revised June 27, 2018) states that "7. It shall not be treated as an ingredient of alcoholic beverages." Enzymes that fall under "(3) The following enzyme preparations that are added during the brewing process for the purpose of streamlining sake brewing" in "Goods" Examples of base agents include: By adding these enzymes, the component composition of the resulting fermented beer-flavored beverage can be efficiently improved. The ingredients other than malt include hops, preservatives, and sweeteners. , water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. These may be added before or during the saccharification treatment. These may be added after the completion of saccharification treatment. Alternatively, they may be added after the next step, alcoholic fermentation. That's fine.

[0053] The mixture of various raw materials is heated and subjected to saccharification treatment to saccharify the starch in the raw materials. The temperature and time of mashing depends on the type of malt used, the malt ratio, water and ingredients other than malt. Considering the raw materials, the type and amount of enzymes used, and the original extract concentration of the final beverage, etc. In one embodiment of the present invention, in addition to beer-taste beverages, From the viewpoint of adjusting the degree of fermentation within the above range, the temperature of the saccharification treatment is 55 to 75°C. The saccharification time is preferably 30 to 240 minutes. After the saccharification treatment, filtration is carried out to obtain a saccharified solution. Obtained.

[0054] It is preferable to subject this saccharified solution to a boiling treatment. When using hops or bittering agents as raw materials during this boiling process, Hops and bittering agents are preferably added between the start and end of boiling the saccharified liquid. It may be possible. Instead of the saccharified liquid, malt extract is mixed with warm water and then hops, bittering agents, etc. are added. A pre-fermentation solution may be prepared by adding the above and boiling the mixture.

[0055] In addition, if malt is not used as a raw material, liquid sugar containing a carbon source, wheat or Nitrogen sources other than malt that contain amino acids, hops, preservatives, sweeteners, and water-soluble dietary fiber are also used. A mixture of fiber, bittering agent or bittering agent, antioxidant, flavoring agent, acidulant, salt, etc. with warm water. Alternatively, a liquid sugar solution may be prepared and then boiled to prepare a pre-fermentation solution. . If hops are used, they may be added before the boiling treatment, or from the start to the end of boiling the liquid sugar solution. It may be added before the end of the period.

[0056] <Process (2)> Step (2) is a step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. After the boiling process is completed, the water is transferred to a whirlpool and cooled to 0-20°C. In addition, solid matter such as coagulated proteins may be removed to adjust the original extract concentration. . Through this treatment, a cooled pre-fermentation liquid is obtained.

[0057] <Process (3)> In step (3), yeast is added to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation. It is a process. The yeast used in this process is selected taking into consideration the type of fermented beverage to be produced, the desired flavor, and fermentation conditions. The yeast may be selected appropriately taking into consideration the above. Either top-fermenting yeast or bottom-fermenting yeast may be used. good.

[0058] The yeast may be added to the raw material as a yeast suspension, or the yeast may be separated by centrifugation or sedimentation. A concentrated slurry of the fermentation liquid may be added to the pre-fermentation liquid. The amount of yeast added to the stock solution can be determined as appropriate. , 5×10 6 cells / mL ~ 1 × 10 8 cells / mL.

[0059] The conditions for alcoholic fermentation, such as the fermentation temperature and period, should be set appropriately. For example, fermentation may be carried out at 8 to 25°C for 5 to 10 days. The temperature (increasing or decreasing) or pressure of the fermentation liquid may be changed. The apparent fermentation degree of beer-flavored beverages is determined by the activity of polysaccharide-degrading enzymes such as transglucosidase. The type, amount and timing of addition can be adjusted as needed. The temperature (increase or decrease) or pressure of the fermentation liquid can also be changed during the process. It can be adjusted. After this process is completed, the yeast is removed using a filter, and water, flavorings, and acidulants are added as needed. Additives such as pigments may also be added.

[0060] After these steps, the process for producing a beer-flavored beverage, such as a storage step and a filtration step, is carried out as is well known to those skilled in the art. The steps performed in the manufacturing process may be carried out. The fermented beer-flavored beverage obtained in this way is filled into a specified container and sold as a finished product. and distributed to the market. The method for packaging the fermented beer-flavored beverage is not particularly limited, and may be any method known to those skilled in the art. The fermented beer-flavored beverage can be packed into a container. The product is filled into a container and sealed. Containers of any shape and material can be used in the container filling process. Examples of the container are as described above. [Example]

[0061] The present invention will be explained in more detail below with reference to examples, etc., but the present invention will be more clearly understood by these examples. There are no restrictions on In addition, in the examples, the FAN content, original extract concentration, total nitrogen content, and total The amount of polyphenols was measured using the revised BCOJ beer analysis method (published by the Brewery Association of Japan, a public interest incorporated foundation). Those listed in the "2013 Revised and Enlarged Edition" compiled by the International Technical Committee (Analysis Committee) of the Japan Sake Brewers Association Measurements were made in accordance with the law.

[0062] <Beverage preparation> The crushed barley malt and polysaccharide-degrading enzyme are placed in a mash tank containing 120 L of hot water. The temperature was gradually increased and maintained at that temperature, and the malt grains and other materials were removed by filtration. Put the cups into the boiling pot, add sugar solution to achieve the specified malt usage ratio, and add 100L of warm water. Specifically, the malt usage ratio in Examples 1 to 4 was 90 mass %, and in Example 1 The malt usage ratio of Example 5 is 100% by mass, the malt usage ratio of Example 6 is 65% by mass, and the malt usage ratio of Example 7 is 100% by mass. The malt usage ratio is 50% by mass, the malt usage ratio of Example 8 is 70% by mass, and the malt usage ratio of Example 9 is 70% by mass. The ratio was adjusted to 90% by mass, and sugar solution was not used as a raw material in Example 5. The beer-flavored beverages were prepared using commercially available beer-flavored beverages. Since the amount of malt used is not stated, the ratio of malt used in the comparative example is unknown. The malt blend and the FAN content and apparent fermentation degree of each example and comparative example were adjusted. Preparation conditions (saccharification temperature and time), amount and type of enzyme, fermentation conditions (oxygen concentration, aeration conditions, yeast Variety, amount of yeast added, number of yeast multiplications, timing of yeast removal, fermentation temperature, fermentation time, pressure setting The air temperature, carbon dioxide concentration, etc. were adjusted. The resulting hot wort is cooled and aerated with oxygen to obtain a pre-fermentation liquid 60% before yeast addition. I got an L.

[0063] Add beer yeast (bottom fermenting yeast) to the pre-fermentation liquid obtained in this way and let it ferment for about a week. After fermentation, the yeast is removed by filtration and the extract-adjusted water is added. A beer-flavored beverage was prepared by adding In each example and comparative example, the type, amount and timing of addition of the enzyme The set temperatures and holding times for each temperature range when preparing the wort were appropriately set, and the FA shown in Table 1 was obtained. N content, apparent fermentation degree, sugar content, total nitrogen content, total polyphenol content, pH, original The extract concentration and alcohol content were adjusted to the desired level.

[0064] <Sensory evaluation> Evaluation of beer-flavored beverages for their "fullness of flavor typical of beer-flavored beverages" The beer-flavored beverages were evaluated by the same four panelists who tasted each beverage. It was carried out as follows.

[0065] Each panelist tasted the beer-flavored beverages cooled to about 4°C and ranked them as "beer-flavored" Regarding "fullness of flavor like a beverage," based on the following score criteria, 3.0 (maximum) Scores were evaluated in increments of 0.1 within a range of 1.0 (minimum value), and the scores of four panelists were The average values were calculated. The results are shown in Tables 1 and 2. In the evaluation, "fullness of flavor typical of beer-flavored beverages" was evaluated based on the following criteria: "1.0" "," "2.0" and "3.0" samples were prepared in advance, and the standards were established among the panelists. In addition, in all sensory evaluations in Table 1, the same beverage was evaluated by each panel. No differences in scores of 2.0 or greater were observed between users.

[0066] [A full-bodied flavor typical of a beer-flavored beverage] · "3.0": Very good. · "2.0": Good. · "1.0": Bad. Then, based on the average of the four panelists' scores, the product was evaluated according to the following criteria, with a score of 2.0 or above being considered a pass. did.

[0067] [Table 1]

[0068] From the results of the example, the FAN content in the beer-flavored beverage was 8.5 mg / 100 mL or more and the apparent fermentation degree is 105.0% or more, it is considered a beer-flavored beverage. The rich flavor has been improved.

Claims

1. A beer-flavored beverage having an FAN content of 8.5 mg / 100 mL or more, an apparent degree of fermentation of 105.0% or more, a total nitrogen content of 25 mg / 100 mL or more, and a malt usage ratio of 70 mass% or less.

2. A beer-flavored beverage having a FAN content of 8.5 mg / 100 mL or more, an apparent fermentation degree of 105.0% or more, a total nitrogen content of 25 mg / 100 mL or more, and a carbohydrate content of 1.4 g / 100 mL or less.

3. 3. The beer-taste beverage according to claim 1 or 2, wherein the malt content is 50% by mass or more.

4. 4. The beer-taste beverage according to any one of claims 1 to 3, wherein the total amount of polyphenols is 60 mg / L or more.

5. The beer-taste beverage according to any one of claims 1 to 4, which has a pH of 2.0 or higher.

6. A method for producing a beer-taste beverage having a FAN content of 8.5 mg / 100 mL or more, an apparent degree of fermentation of 105.0% or more, a total nitrogen content of 25 mg / 100 mL or more, and a carbohydrate content of 1.4 g / 100 mL or less, comprising: A manufacturing method comprising a step of adjusting the FAN content.

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