Beer-flavored beverages

Abstract

To provide a beer-taste beverage that gives a real beer-like malt taste while having a refreshing drinkable taste.SOLUTION: A beer-taste beverage has an original extract concentration of 20.0 mass% or more, a degree of apparent fermentation of 70.0% or more and an alcohol content of less than 25.0 (v / v)%.SELECTED DRAWING: None

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 In this context, the beer-flavored beverage By increasing the original extract concentration, the taste becomes more difficult to drink, allowing you to enjoy the distinct barley flavor. There is a tendency for this to become [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 beer-flavored beverages, it has the taste of beer-like barley and is also refreshing. There is a demand for beer-flavored beverages that are easy to drink. [Means for solving the problem]

[0005] The present invention is a product with an original extract concentration of 20.0% by mass or more and an apparent fermentation degree of 70. We offer beer-flavored beverages with an alcohol content of 0% or more and less than 25.0% (v / v) of alcohol by volume. do. That is, the present invention includes the following aspects. [1] The original extract concentration is 20.0% by mass or more, and the apparent fermentation degree is 70.0% or more, and A beer-flavored beverage with an alcohol content of less than 25.0 (v / v)%. [2] A beer-flavored beverage according to [1], having an alcohol content of 10.5% (v / v) or more. Fee. [3] The beer-flavored beverage according to [1] or [2], having a color of 5 EBC or more. [4] The beer tea according to any one of [1] to [3], wherein the malt usage ratio is 40% by mass or more. Store drinks. [5] The beer tea according to any one of [1] to [3], wherein the malt usage ratio is 50% by mass or more. Store drinks. [6] The beer-flavored beverage is a fermented beer-flavored beverage, as described in any of [1] to [5]. A beer-flavored beverage. [7] Original fermentation process that ferments so that the apparent fermentation degree is 70.0% or more. Kiss concentration is 20.0 mass% or more and alcohol content is less than 25.0 (v / v)% A method for producing a beer-flavored beverage. [8] Original extract concentration is 20.0% by mass or more, and alcohol content is 25.0% (v / v) and adjusting the apparent fermentation degree to 70.0% or more. A method for improving the flavor of flavored beverages. [Effects of the Invention]

[0006] According to a preferred embodiment of the present invention, the beer has a beer-like barley flavor and is refreshing. To provide a beer-flavored beverage having an easy-to-drink taste. 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 are then fermented with yeast to produce beer, a fermented malt beverage, and fermented beer tea. Not only for brewed beverages, but also for beer flavorings containing esters, higher alcohols, lactones, etc. The term also includes carbonated beverages containing beer flavorings such as isoamyl acetate, ethyl acetate, and the like. ethanol, n-propanol, isobutanol, acetaldehyde, ethyl caproate, caprylic / capric triglyceride Ethyl benzoate, isoamyl propionate, linalool, geraniol, citral, 4- Vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid benzoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpiperidin razine, γ-decanolactone, γ-undecalactone, ethyl hexanoate, 2-methylbutyric acid Ethyl n-butyrate, Ethyl n-butyrate, Myrcene, Citral, Limonene, Maltol, Ethyl Malt Toll, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2- Butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, Geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, Nanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2 -Aminoacetophenone, Ethyl 3-phenylpropionate, 2-ethyl-4-hydroxybenzoate 5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane -1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran Tetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one , hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-Eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllus Benzene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine aldehyde, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfuranoside ethanol, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2 -Hexenal, nonanal, and phenethyl alcohol. Furthermore, the beer-taste beverage of one embodiment of the present invention may contain a top-fermenting yeast (such as Saccharomyces cerevisiae). ) may be an ale-flavored beverage brewed through a fermentation process using Lager beer taste brewed through a fermentation process using yeast (Saccharomyces, etc.) The beverage may be a pilsner beer-flavored beverage.

[0008] High original extract (O-Ex) concentration (original wort concentration) in beer-flavored beverages This makes it easier to taste the beer-like barley flavor and makes it less watery. In one embodiment of the present invention, the original extract concentration of the beer-taste beverage is 20.0% by mass or more. Yes, 21.0 mass% or more, 21.5 mass% or more, 22.0 mass% or more, 22.5 mass% or more, 23.0% by mass or more, 23.5% by mass or more, 24.0% by mass or more, 24.5% by mass or more, 25.0% by mass or more, 25.5% by mass or more, 26.0% by mass or more, 26.5% by mass or more, 27.0 mass% or more, 27.5 mass% or more, 28.0 mass% or more, 28.5 mass% or more, 29.0 mass% or more, 29.5 mass% or more, 30.0 mass% or more, 30.5 mass% or more, 31.0 mass% or more, 31.5 mass% or more, or 32.0 mass% or more Furthermore, the original extract concentration of the beer-taste beverage of one embodiment of the present invention is such that it is easy to drink. From the viewpoint of the content, the content is preferably 50.0% by mass or less, more preferably 45.0% by mass or less, More preferably, it is 40.0% by mass or less, even more preferably, it is 37.0% by mass or less, and even more ...40.0% by mass or less, More preferably, it is 35.0% by mass or less, even more preferably, it is 34.0% by mass or less, and even more ... More preferably, it is 33.0% by mass or less, even more preferably, it is 32.5% by mass or less, and even more ... More preferably, it is 32.0% by mass or less, even more preferably, it is 31.5% by mass or less, and even more preferably, it is 31.5% by mass or less. More preferably, it is 31.0% by mass or less, even more preferably, it is 30.5% by mass or less, and particularly preferably, it is 31.0% by mass or less. Preferably, it is 30.0% by mass or less, but is also 29.5% by mass or less, 29.0% by mass or less, 28% by mass or less. .5% by mass or less, 28.0% by mass or less, 27.5% by mass or less, 27.0% by mass or less, 26 .5 mass% or less, 26.0 mass% or less, 25.5 mass% or less, 25.0 mass% or less, 24 .mass% or less, 24.0 mass% or less, 23.5 mass% or less, 23.0 mass% or less, 22 .5 mass% or less, 22.0 mass% or less, 21.5 mass% or less, 21.0 mass% or less, 20 .5% by mass or less, 20.0% by mass or less, 19.5% by mass or less, 19.0% by mass or less That's fine. The concentration of the original extract can be adjusted by adding diluted water or carbonated water, or by adjusting the ingredients (malt, corn, etc.). type of malt, sugar solution, etc.), amount of raw materials, time for filtering the wort, pH of the filtered wort, boiling time, boiling time The boiling temperature and the like can be appropriately set. The original extract (raw wort extract) of the beer-taste beverage according to the present invention may be, for example, a modified Revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, a public interest incorporated foundation, and published by the International Technical Committee of the Brewers Association of Japan) The measurement is carried out according to the method described in the 2013 revised and expanded edition compiled by the Analysis Committee. can.

[0009] As mentioned above, the higher the original extract concentration, the more you can taste the beer-like barley flavor. However, as the original extract concentration increases, it becomes harder to drink. Therefore, in the beer-taste beverage of the present invention, the saccharification conditions and fermentation conditions are By adjusting the apparent fermentation rate to 70.0% or more, it becomes easy to drink and refreshing. We can provide delicious beer-flavored beverages.

[0010] The apparent fermentation degree of the beer-taste beverage of the present invention is 70.0% or more, and the rich flavor derived from barley is From the perspective of creating a beer-flavored beverage with an improved flavor, the target is 71.0% or more, 72.0% or more. .0% or more, 73.0% or more, 74.0% or more, 75.0% or more, 76.0% or more, 78 .0% or more, 80.0% or more, 82.0% or more, 84.0% or more, 86.0% or more, 88 .0% or more, 89.0% or more, 90.0% or more, 91.0% or more, 92.0% or more, 93 .0% or more, 94.0% or more, 95.0% or more, 96.0% or more, 97.0% or more, 98 0.0% or more, 99.0% or more, 100.0% or more, 101.0% or more, 102.0% or more , 103.0% or more, 104.0% or more, 105.0% or more, 106.0% or more, 107 .0% or more, 108.0% or more, 109.0% or more, 110.0% or more, or 111. It may be set to 0% or more. The apparent fermentation degree of the beer-taste beverage of the present invention further enhances the beer-like barley flavor. From the perspective of creating a beer-flavored beverage, the alcohol content should be 110.0% or less, 105.0% or less, and 104. 0% or less, 103.0% or less, 102.0% or less, 101.0% or less, 100.0% or less , 99.0% or less, 98.0% or less, 97.0% or less, 96.0% or less, 95.0% or less , 94.0% or less, 93.0% or less, 92.0% or less, 91.0% or less, or 90.0 % or less may be used.

[0011] In this specification, the "apparent fermentation degree" refers to the percentage of the total sugar concentration in the liquid before fermentation that is higher than the yeast concentration. This means the percentage of sugar concentration that can be consumed as a nutrient source for alcoholic fermentation. The apparent fermentation degree 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 "BCOJ B "Fermentation Analysis Methods (Edited by the Brewing Society of Japan, Brewery Association of Japan, November 1, 2004 revised edition)" It can be measured by the method described in Furthermore, "Es" indicates the apparent extract of the beer-taste beverage. The apparent extract is, for example, "BCOJ Beer Analysis Methods (Fermentation, Brewing Society of Japan, edited by Brewers Association of Japan, November 1, 2004) As described in the "Revised Japanese Edition," 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.) The appearance extract "Es" may become a negative value depending on D in the above formula (2). Therefore, the calculated apparent fermentation degree may exceed 100%.

[0012] 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.) The cooling timing, cooling temperature, cooling time, etc. can be appropriately set.

[0013] There are no particular restrictions on the alcohol content of beer-flavored beverages, and for example, 1.0 (v / v) % or more, 2.0(v / v)% or more, 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, 5.5( v / v)% or more, 6.0(v / v)% or more, 6.5(v / v)% or more, 7.0(v / v) % or more, 8.0(v / v)% or more, or 9.0(v / v)% or more, but From the viewpoint of texture, it is preferably 10.0 (v / v)% or more, more preferably 10.5 (v / v)% or more. (v / v)% or more, more preferably 11.0 (v / v)% or more, and further preferably 11.5 (v / v)% or more. v / v)% or more, 12.0(v / v)% or more, 12.5(v / v)% or more, 13.0(v) It may be 13.5(v / v)% or more, or 13.5(v / v)% or more. The alcohol content of the beverage is less than 25.0 (v / v)%, preferably less than 24.0 (v / v). / v)% or less, more preferably 23.0 (v / v)% or less, and even more preferably 22 0.0 (v / v)% or less, even more preferably 21.0 (v / v)% or less, particularly preferably is 20.0(v / v)% or less, 19.0(v / v)% or less, 18.5(v / v)% or less Below, 18.0(v / v)% or less, 17.5(v / v)% or less, 17.0(v / v)% or less Lower, 16.5(v / v)% or less, 16.0(v / v)% or less, 15.5(v / v)% or less , 15.0(v / v)% or less, 14.5(v / v)% or less, 14.0(v / v)% or less, 13.5(v / v)% or less, 13.0(v / v)% or less, 12.5(v / v)% or less, 1 2.0(v / v)% or less, 11.5(v / v)% or less, or 11.0(v / v)% or less It may also be possible to use the following.

[0014] 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. The apparent fermentation degree of the beer-taste beverage of the present invention is 70.0% or more. This beer-flavored beverage is produced under fermentation conditions that result in an apparent fermentation degree of 70.0% or higher. The beer-flavored beverage concentrate is diluted with carbonated water or spirits to remove the alcohol. It can be produced by further adding

[0015] Furthermore, the beer-taste beverage of one embodiment of the present invention further contains, as an alcohol component, a grain It may contain spirits (distilled alcoholic beverages) derived from: In this specification, spirits refers to spirits made from wheat, rice, buckwheat, corn, potatoes, sugarcane, etc. The grain is used as a raw material, and is saccharified using malt or, if necessary, enzymes, and then fermented using yeast. It refers to alcoholic beverages obtained by distilling after being crushed. The plant is preferably a plant belonging to the Poaceae family, and more preferably wheat.

[0016] The color of the beer-taste beverage of one embodiment of the present invention is such that it has a beer-like appearance and a beer-like aroma. From the viewpoint of reducing the perceived smearing, it is preferable that the EBC be 5.0 or more, and more preferably 5.3 EBC or higher, more preferably 5.6 EBC or higher, and even more preferably 5.9 EBC or higher More preferably, the EBC is 6.2 EBC or more, and more preferably, 6.5 EBC or more, 7.0 EBC or more. It may be 7.5 EBC or higher, or 8.0 EBC or higher. Furthermore, the color of the beer-taste beverage of one embodiment of the present invention is preferably 80.0 EBC or less. , more preferably 75.0 EBC or less, even more preferably 70.0 EBC or less, and even more preferably Preferably, the EBC is 65.0 or less, more preferably 60.0 or less, and even more preferably 65.0 or less. Preferably, it is 55.0 EBC or less, more preferably 50.0 EBC or less, and even more preferably Preferably 45.0 EBC or less, more preferably 40.0 EBC or less, even more preferably 35.0 EBC or less, more preferably 30.0 EBC or less, even more preferably 25 0.0 EBC or less, more preferably 20.0 EBC or less, even more preferably 15.0 EBC or less, more preferably 12.0 EBC or less, and even more preferably 10.0 EB C or below.

[0017] In this specification, the "color" of a beverage is determined according to the revised BCOJ Beer Analysis Method (Public Interest Incorporated Foundation of Japan) (Published by the Brewers Association, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, expanded and revised in 2013) The color of beverages can be measured by the method described in "8.8 Color." "degree" is a unit of color intensity established by the European Brewery Convention ( The lower the number, the lighter and brighter the drink. The higher the value, the darker the drink. The color of the beer-taste beverage of one embodiment of the present invention can be determined by, for example, the type of malt used, When using two or more types of malt, the blending ratio and boiling conditions for preparing the pre-fermentation liquid must be carefully considered. More specifically, for example, the color of a beer-flavored beverage can be controlled by adjusting the color of the beverage appropriately. To increase the quality, it is necessary to increase the ratio of dark malt in the malt mixture and to increase the temperature during the boiling process. the boiling time should be extended, and decoction should be performed when preparing the saccharified solution. It can also be adjusted by increasing the concentration of raw wort extract or the malt ratio. The color tone can also be adjusted to a high level by adding food additives such as caramel coloring. This can also be adjusted by controlling the amount of colored sugar solution, etc.

[0018] The pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but may be adjusted to provide a refreshing beverage. From the viewpoint of improving the taste, the value is preferably 3.0 or more, more preferably 3.1 or more, More preferably, it is 3.2 or more, even more preferably, it is 3.3 or more, and even more preferably, it is 3.4 or more. More preferably, it is 3.5 or more, more preferably 3.6 or more, 3.6 or more, 3.7 or more, 3 .8 or higher, 3.9 or higher, 4.0 or higher, 4.1 or higher, 4.2 or higher, 4.3 or higher, 4.4 or higher , 4.5 or more, 4.6 or more, or 4.7 or more. From the viewpoint of control, the pH of the beer-taste beverage is preferably 5.0 or less, more preferably 4.0 or less. 0.9 or less, more preferably 4.8 or less, even more preferably 4.7 or less, even more preferably It is preferably 4.6 or less, particularly preferably 4.5 or less, and also preferably 4.4 or less, 4.3 or less. Below, 4.2 or below, 4.1 or below, 4.0 or below, 3.9 or below, 3.8 or below, 3.7 or below, 3. It may be 6 or less, 3.5 or less, 3.4 or less, or 3.3 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 to adjust the pH, the type of pH adjustment Brewing (during brewing, during fermentation, at the end of fermentation, 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 cooling time, temperature, and time can be set appropriately. can.

[0019] 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.

[0020] 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."

[0021] 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 It is preferable to use the fruits, fruit skins, and bark of plants other than grasses, such as wheat. Leaves, flowers, stems, roots, seeds, sweeteners, water-soluble dietary fiber, bittering agents or bitter taste enhancers, antioxidants Ingredients such as flavoring agents, flavoring agents, acidulants, salts, etc. may also be used.

[0022] 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.

[0023] The malt used in the beer-taste beverage of the present invention is 80% or more modified. If the modification is less than 80%, the viscosity of the wort increases. This can cause the wort and beer to become sluggish and turbid, resulting in poor production efficiency, such as poor wort and beer filterability. Therefore, it is preferable to use malt with a modification of 80% or more. In this example and comparative example, malt with a modification of 80% or more was used. Modification is MEBAK Raw Materials Barley A djuncts Malt Hops And Hop Products Publi shed by the Chairman Dr.Fritz Jacob Self -published by MEBAK 85350 Freising-Weihe 3.1.3.8 Modifications of nstephan, Germany 2011 on and Homogeneity(Calcofluor Carlsberg It can be measured by the method described in Method-EBC. 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.

[0024] 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 ratio (the ratio of all malt used) is preferably 50% by mass or more. , more preferably 51% by mass or more, even more preferably 52% by mass or more, and even more preferably Preferably 53% by mass or more, more preferably 54% by mass or more, and even more preferably 55% by mass or more. % or more, more preferably 56% by mass or more, even more preferably 57% by mass or more, particularly Preferably, it is 58% by mass or more, 60% by mass or more, 62% by mass or more, or 64% by mass or more. or more, 66% by mass or more, 66.6% by mass or more, 67% by mass or more, 68% by mass or more, 70 quality % by weight or more, 72% by mass or more, 74% by mass or more, 76% by mass or more, 78% by mass or more, 80 quality It may be 90% by weight or more, 95% by weight or more, or 100% by weight or more. By increasing the ratio, you can feel the rich flavor derived from malt and the umami of barley more strongly. This allows the production of a beer-flavored beverage. In addition, if the malt ratio is too high, it is likely to give an undesirable feeling of fullness, so it is preferable to keep it at 90% by mass. % or less, more preferably 85% by mass or less, even more preferably 80% by mass or less, Preferably 78% by mass or less, even more preferably 76% by mass or less, even more preferably is 74% by mass or less, even more preferably 72% by mass or less, even more preferably 70% by mass or less % by mass or less, and also 68% by mass or less, 67% by mass or less, 66.6% by mass or less, 66% by mass or less, % or less, 65% by mass or less, 63% by mass or less, 62% by mass or less, 60% by mass or less, or 5 It may be 8% by mass or less. In this specification, the malt ratio is based on the Liquor Tax Act and the Liquor Administration Act, which came into effect on April 1, 2018. This means a value calculated in accordance with the interpretation notices of relevant laws and regulations.

[0025] When reducing the malt ratio, increase the amount of ingredients other than malt that can be assimilated by yeast (carbon source, nitrogen source). The carbon source that can be assimilated by yeast includes monosaccharides, disaccharides, trisaccharides, and the like. Examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, etc. Examples include peas, wheat malt, ungerminated grains, and their decomposition products. Examples of grains include ungerminated barley, wheat, rye, oats, oats, adlay, and corn. Barley, rice (white rice, brown rice, etc.), corn, corn, potatoes, beans (soybeans, peas) These include soybeans, buckwheat, sorghum, millet, and barnyard millet. Starch and extracts thereof may also be used.

[0026] Fruits, pericarp, bark, leaves, flowers, stems, roots, and seeds of plants other than grasses such as wheat include: There is no particular limitation. Here, the plants include citrus fruits, soft fruits, herbs, spices, etc. Citrus fruits include oranges, yuzu, lemons, limes, mandarins, and grapes. Grapefruit, Iyokan, kumquat, kabosu, daidai, shikuwasa, sudachi, etc. Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, Examples include apples, strawberries, pears, muscat, and blackcurrants. Herbs and spices Coriander, pepper, fennel, Sichuan pepper, Japanese pepper, cardamom, caraway, Nutmeg, mace, juniper berry, allspice, vanilla, elderberry, grey Examples include Inns of Paradise, anise, and star anise. These raw materials can be used as they are, crushed, or mixed with water or ethanol. You can use extracts with solvents such as alcohol, or squeezed juice (such as fruit juice). The above can be used alone or in combination of two or more. The above can be used as appropriate to suit the consumer's taste, but a clean, refreshing taste like beer is recommended. To enjoy the flavor, do not use any of the above citrus fruits, soft fruits, herbs, or spices. It is preferable to use no or minimal amounts. Cassis, in particular, is an unsuitable ingredient in beer. Blackcurrants and blackcurrant juice are not used at all, or only in minimal amounts, because they give off a similar aroma. It is preferable to do so.

[0027] 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. In addition, beer-flavored beverages that use hops as an ingredient are It is a beverage containing iso-α-acid, a component derived from hops. The content of iso-α acids in beverages is based on the total amount (100% by mass) of the beer-flavored beverage. Preferably, it is 5.0 mass ppm or more, more preferably 7.0 mass ppm or more, and even more preferably Preferably, it is 10.0 mass ppm or more, or 13.0 mass ppm or more, or 16.0 mass ppm or more. In addition, the iso-alpha content of beer-flavored beverages containing hops may be 0.0 ppm by mass or more. The acid content is preferably 0.1 to 0.5% by mass based on the total amount (100% by mass) of the beer-taste beverage. is 100.0 mass ppm or less, more preferably 95.0 mass ppm or less, and even more preferably is 90.0 mass ppm or less, and is 85.0 mass ppm or less, 80.0 mass ppm or less Below, 75.0 mass ppm or less, 70.0 mass ppm or less, 65.0 mass ppm or less, 6 0.0 mass ppm or less, 58.0 mass ppm or less, 56.0 mass ppm or less, 54.0 quality Quantity ppm or less, 52.0 mass ppm or less, 50.0 mass ppm or less, 48.0 mass ppm Below, 46.0 mass ppm or less, 44.0 mass ppm or less, 42.0 mass ppm or less, 4 0.0 mass ppm or less, 38.0 mass ppm or less, 36.0 mass ppm or less, 34.0 quality It may be 32.0 ppm by mass or less, or 30.0 ppm by mass or less. In this specification, the content of iso-α-acids is determined according to the revised BCOJ Beer Analysis Method (Public Interest Foundation Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2013 The values measured by the high performance liquid chromatography (HPLC) analysis method described in the supplementary revision means.

[0028] The bitterness value of the beer-taste beverage of the present invention is not particularly limited, but is preferably 5.0 BUs or more and 80. In the present specification, the term "bitterness value" refers to the bitterness value of isohumulones. The bitterness value is an index of the bitterness caused by iso-α acids such as According to the method described in "8.15 Bitterness Value" of the analytical method (revised November 1, 2004) Specifically, the acid is added to the degassed sample, and then the sample is dissolved in isooctane. The absorbance of the resulting isooctane layer was measured at 275 nm using isooctane as a reference. The bitterness value (BUs) can be obtained by measuring the bitterness and multiplying it by a factor. The bitterness value of the beer-taste beverage of the present invention is preferably 5.0 BUs or more, but more preferably Preferably 10.0 BUs or more, more preferably 15.0 BUs or more, and even more preferably 20.0 BUs or more, even more preferably 22.0 BUs or more, and even more preferably 24. 0 BUs or more, more preferably 28.0 BUs or more, even more preferably 30.0 BUs or more Us or more, more preferably 32.0 BUs or more, even more preferably 34.0 BUs or more, Even more preferably, 36.0 BUs or more, more preferably, 38.0 BUs or more, and Preferably 40.0 BUs or more, even more preferably 42.0 BUs or more, more preferably Preferably 44.0 BUs or more, more preferably 46.0 BUs or more, even more preferably 48.0 BUs or more, more preferably 50.0 BUs or more, and even more preferably 52.0 BUs or more Us or more, and even more preferably 54.0 BUs or more. Furthermore, the bitterness value of the beer-taste beverage of the present invention is preferably 80.0 BUs or less. However, it is more preferably 75.0 BUs or less, more preferably 70.0 BUs or less, and even more preferably Preferably, it is 65.0 BUs or less, and even more preferably, it is 60.0 BUs or less. 65.0 BUs or less, 60.0 BUs or less, 58.0 BUs or less, or 56.0 BUs s or less, even more preferably 54.0 BUs or less, and also 52.0 BUs or less, 50.0 BUs or less, 48.0 BUs or less, or 46.0 BUs or less, even more preferred Preferably, it is 44.0 BUs or less, also, 42.0 BUs or less, 40.0 BUs or less, It may be 38.0 BUs or less, or 36.0 BUs or less. The bitterness value depends on the content of iso-α-acids in the beverage, which are found in large amounts in hops. Therefore, by controlling the amount of hops used, it is possible to achieve a desired level of bitterness. A beverage with a good taste can be produced.

[0029] As sweeteners, commercially available sugar solutions made by decomposing grain-derived starch with acid or enzymes, etc., and sugars Sugars, commercially available sugars such as starch syrup, sugars with three or more sugars, sugar alcohols, isomerized sugar, natural sugars such as stevia Sweeteners and artificial sweeteners are included. 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 adjusted. By appropriately setting, sugars with a higher ratio of maltose may be used. fructose, glucose, maltose, trehalose, maltotriose, maltose isomaltose, isomaltose, isomaltotriose, isomaltotetraose and It is also possible to use these sugar solutions (sugar solutions) and the like. Artificial sweeteners include, for example, aspartame and acesulfame potassium (acesulfame Sulfam K), sucralose, neotame, etc. These sweeteners may be used alone or in combination of two or more.

[0030] 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.

[0031] 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 anti-inflammatory agents can be used, such as naringin, rosemary, ganoderma lucidum, and princess anemone. Incense, juniper berries, sage, jasmine, Ganoderma lucidum, bay laurel, Ganoderma lucidum, mulberry, citrus extract Extract, bittern extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, kiwi extract Chia aloe extract, Rosemary extract, Ganoderma extract, Laurel extract, Sage extract, Examples include caraway extract, wormwood extract, absinthin, and alginic acid.

[0032] 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.

[0033] 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, ethyl acetate, n-propanol, isobutanol, acetal Dehyde, Ethyl Caproate, Ethyl Caprylate, Isoamyl Propionate, Linalool , geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3 -Pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole , 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ-undecalactone , ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, Limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural , methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octadecyl methyl ester Decanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid propanoic acid, γ-butyrolactone, 2-aminoacetophenone, 3-phenylpropionic acid Ethyl, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethylsulfonyl 3-Methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methyl 2-Methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyl cis-3-hexenaphthalene, hexanal, hexanol, cis-3-hexenaphthalene 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentene Benzyl-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethoxybenzone Tylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3 -Buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol Examples include:

[0034] The concentrations of the esters and higher alcohols in the beer-taste beverage of the present invention are determined by diluting the beverage with water or carbonated water. The sugar and amino acid composition of the pre-fermentation liquid before adding yeast, the sugar concentration and amino acid concentration degree, original extract concentration of pre-fermentation liquid, yeast variety, 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 temperature can be controlled by appropriately setting the temperature, the temperature (temperature, temperature, carbon dioxide concentration, etc.), the cooling timing, etc.

[0035] 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 a salt thereof is more preferred, and phosphoric acid or a phosphate is particularly preferred. These acidulants may be used alone or in combination of two or more.

[0036] In one embodiment of the beer-taste beverage of the present invention, phosphoric acid or a phosphate is contained. Although it does not have any particular effect on suppressing the feeling of fullness that is unsuitable for beer-flavored beverages, It is possible to lower the pH to ensure microbial integrity while avoiding imparting an undesirable sour taste to the beverage. do.

[0037] Furthermore, in order to make the beer-taste beverage have a more refreshing taste, one aspect of the present invention is to In the beer-taste beverage, the phosphoric acid content is preferably 300 ppm by mass or more, and 3 More preferably, 50 mass ppm or more, even more preferably, 400 mass ppm or more, and even more preferably, 450 mass ppm or more. More preferably, 500 ppm by mass or more is more preferable, and 550 ppm by mass or more is particularly preferable. ppm or more, 600 mass ppm or more, 650 mass ppm or more, 700 mass ppm or more, 7 50 mass ppm or more, 800 mass ppm or more, 850 mass ppm or more, 900 mass ppm or more, 950 mass ppm or more, 1000 mass ppm or more, 1050 mass ppm or more, 11 00 mass ppm or more, 1150 mass ppm or more, 1200 mass ppm or more, 1250 mass ppm or more, 1300 mass ppm or more, 1350 mass ppm or more, 1400 mass ppm or more It may be 1450 ppm by mass or more, or 1500 ppm by mass or more. In order to avoid imparting an undesirable sourness to the beer-flavored beverage, the beer-flavored beverage of one embodiment of the present invention is In the case of a beverage containing phosphate, the content of phosphate is preferably 3000 mass ppm or less, and more preferably 2800 mass ppm or less. pm or less is more preferable, 2600 mass ppm or less is even more preferable, and 2500 mass ppm or less is even more preferable. More preferably, 2400 ppm by mass or less, and even more preferably, 2300 ppm by mass or less. More preferably, 2200 ppm by mass or less, even more preferably, 2100 ppm by mass or less, 00 mass ppm or less is even more preferable, 2000 mass ppm or less is particularly preferable, 950 mass ppm or less, 1900 mass ppm or less, 1850 mass ppm or less, 1800 quality Quantity ppm or less, 1750 mass ppm or less, 1700 mass ppm or less, 1650 mass ppm Below, 1600 mass ppm or less, 1550 mass ppm or less, 1500 mass ppm or less, 1 450 mass ppm or less, 1400 mass ppm or less, 1350 mass ppm or less, or 13 00 ppm by mass or less.

[0038] The phosphoric acid content of the beer-taste beverage of the present invention can be determined, for example, by high performance liquid chromatography. It can be measured by

[0039] 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 a mixture of sodium benzoate and butyl benzoate (manufactured by the Company) 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.

[0040] Examples of salts include sodium chloride, acid potassium phosphate, and acid calcium phosphate. , ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, salt Calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, Examples include monosodium citric acid, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more.

[0041] 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.

[0042] 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.

[0043] 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, or 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.

[0044] 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 extract, raw materials derived from milk, 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.

[0045] 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.

[0046] 2. Manufacturing method of beer-flavored beverage One embodiment of the present invention relates to a method for producing a fermented beer-taste beverage, comprising the following steps (1) to (3): (3) Step (1): The raw material is subjected to at least one of saccharification, boiling, and solid content removal processes. 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): Add yeast to the cooled pre-fermentation liquid obtained in step (2) until the apparent fermentation degree reaches 70.0%. A process of fermenting so that the above results are obtained (fermentation process).

[0047] In the manufacturing method of the fermented beer-flavored beverage, the original extract concentration, the content of phosphoric acid, The amount, pH, alcohol content, color, etc. may be adjusted by one or more of the following (i) to (v). The above timing can be performed, but the adjustment step is not essential. (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) The phosphoric acid content may be adjusted by directly adding phosphoric acid. This may be achieved by adjusting the amount of raw material containing phosphoric acid. If the amount is too much, you can add water or carbonated water to adjust it.

[0048] <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 Enzymes such as polysaccharide-degrading enzymes and protease may be added to promote the decomposition. Examples of the enzyme agent include amylase, protease, purine nucleosidase, Deaminase, polyphenol oxidase, glucanase, xylase, pectinase , cellulase, lipase, glucosidase, xanthine oxidase, transglucosidase In addition, the Liquor Tax Act and the Liquor Administration Law Notification (June 27, 2018) Article 3 of the Act (revised on 2016) "Items not to be used as raw materials for alcoholic beverages" states "(3) Rationalization of sake brewing, etc." Examples of enzymes that fall under the category of "enzymes added during the brewing process for the purpose of: 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. It may be added after fermentation of the cole.

[0049] 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 15 to 240 minutes. After the saccharification treatment, filtration is carried out to obtain a saccharified solution. Obtained.

[0050] 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.

[0051] 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.

[0052] <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 0-23°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.

[0053] <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.

[0054] 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 It is about cells / mL.

[0055] The conditions for alcoholic fermentation, such as fermentation temperature and fermentation period, are as follows: the apparent fermentation degree is 70.0 The temperature is set to be 8 to 25°C and fermented for 5 to 10 days. During the fermentation process, the temperature (increase or decrease) or pressure of the fermentation liquid can be changed. That's fine. 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.

[0056] 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.

[0057] 3. Method for improving the flavor of beer-flavored beverages The present invention also relates to a method for improving the flavor of a beer-taste beverage. Specifically, the method involves preparing a beer-flavored beverage containing an original extract concentration of 20.0% by mass or more. and above, with an apparent fermentation degree of 70.0% or more and an alcohol content of less than 25.0 (v / v)% Adjust so that:

[0058] In this specification, the "flavor" of a beer-flavored beverage refers to the umami of barley, the rich flavor derived from barley, and In this specification, "improved flavor" includes a pleasant taste, satisfying drinking, and rich flavor. " or "improving the flavor" means to improve the apparent fermentation degree and original extract concentration within the above range. Compared to beverages that have not undergone this adjustment, beverages that have been adjusted to this level have a beer-like barley flavor and This means that a refreshing, easy-to-drink taste is achieved.

[0059] The method for adjusting the original extract concentration and apparent fermentation level is described in "1. Beer Taste" above. This is as described in "2. Method for producing beer-taste beverages" and above in "2. Method for producing beer-taste beverages." [Example]

[0060] 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 the examples, the original extract concentration and apparent fermentation degree are the same as those of the revised BCOJ Bee. Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation) Measurements were performed based on the method described in the 2013 revised and expanded edition of the Japanese Society of Cardiology.

[0061] <Beverage preparation> After adding crushed barley malt to a mash tank containing 120L of hot water, the temperature is gradually increased. After filtration, the raw material liquid and hops were placed in a boiling kettle. Sugar solution was added to achieve the desired malt ratio, and the volume was adjusted to 100 L with hot water to obtain hot wort. The malt ratio is adjusted to 40-100%, and the beer taste is 100% malt. No sugar solution was added to the soybean beverage. The resulting hot wort is cooled and aerated with oxygen to obtain a pre-fermentation liquid 60% before yeast addition. I got an L.

[0062] Add beer yeast (top-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 amount and type of raw materials such as malt and hops, The feeding pattern, type of polysaccharide-degrading enzyme and proteolytic enzyme, amount and timing of addition Setting temperature for each temperature range when preparing wort, holding time, pH adjustment, turbidity during wort filtration The color of the beer should be adjusted to 5 EBC or less by adjusting the temperature, timing of adding hops, boiling time, fermentation conditions, etc. The alcohol content is less than 25.0% and the original extract concentration and appearance shown in Table 1 are The yeast content, pH and phosphate content were adjusted.

[0063] <Sensory evaluation> The beer-flavored beverages were evaluated by the same six panelists who tasted each beverage. It was carried out as follows.

[0064] Each panelist tasted the beer-flavored beverages cooled to about 4°C and evaluated the flavors of the beer, Regarding the evaluation items of "clean taste" and "refreshing, easy-to-drink taste," Scores based on core criteria, ranging from 3.0 (maximum) to 1.0 (minimum), in increments of 0.1 The scores were evaluated by the six panelists, and the average score was calculated. The evaluation criteria are as follows: "1.0", "2.0" and "3.0". Samples corresponding to the above were prepared in advance to unify the standards among the panelists. In the sensory evaluation of the Examples and Comparative Examples, the same beverage was evaluated by each panelist in a 2. No differences in values above 0 were observed.

[0065] [Beer-like barley flavor] 3.0: The beer-like barley flavor is very strong. 2.5: A strong beer-like barley flavor. 2.0: A beer-like barley flavor. 1.5: The typical barley flavor of beer is not very noticeable. 1.0: The typical beer flavor of barley is barely detectable.

[0066] [Refreshing, easy-to-drink taste] 3.0: A very strong, refreshing and easy-to-drink flavor. 2.5: A strong, refreshing, easy-to-drink flavor. 2.0: A refreshing and easy-to-drink taste. 1.5: Not very refreshing and easy to drink. 1.0: The refreshing, easy-to-drink taste is barely noticeable.

[0067] Based on the above three evaluation items, a comprehensive evaluation was made according to the following criteria. [comprehensive evaluation] "A": The average scores of both sensory evaluation items tested are 2.0 or higher. "B": Either of the two sensory evaluation items has an average score of less than 2.0. .

[0068] [Table 1]

[0069] From the results of the example, it was found that the original extract concentration in the beer-flavored beverage was 20.0%. % or more, and the apparent fermentation degree is 70.0% or more, and the alcohol content is 25.0 (v / v) If the beer is less than 100%, it will have a "beer-like barley flavor" while also being "refreshing and easy to drink." We were able to provide a beverage that also had a "taste."

Claims

1. An ale beer-flavored beverage having an original extract concentration of 21.0% by mass or more, an apparent fermentation degree of 70.0% or more, an alcohol content of less than 25.0 (v / v)%, and a phosphoric acid content of 550 ppm by mass or more and 3000 ppm by mass or less.

2. 2. The ale beer-taste beverage according to claim 1, having an apparent degree of fermentation of 74.0% or more.

3. 3. The ale beer-taste beverage according to claim 1 or 2, wherein the phosphoric acid content is 600 ppm by mass or more.

4. The ale beer-taste beverage according to any one of claims 1 to 3, having a phosphoric acid content of 2800 ppm by mass or less.

5. 5. The ale beer-taste beverage according to any one of claims 1 to 4, having an alcohol content of 10.5 (v / v)% or more.

6. 6. The ale beer-taste beverage according to any one of claims 1 to 5, having a color of 5 EBC or more.

7. 7. The ale beer-taste beverage according to any one of claims 1 to 6, wherein the malt content is 40% by mass or more.

8. An ale beer-flavored beverage described in any one of claims 1 to 7, wherein the ale beer-flavored beverage is a fermented beer-flavored beverage.

9. The method for producing an ale beer-flavored beverage includes a fermentation step in which the beverage is fermented to an apparent degree of fermentation of 70.0% or more, and has an original extract concentration of 21.0% by mass or more, an alcohol content of less than 25.0 (v / v)%, and a phosphoric acid content of 550 ppm by mass or more and 3000 ppm by mass or less.

10. A method for improving the flavor of an ale-flavored beverage, comprising a step of adjusting the original extract concentration to 21.0% by mass or more, the alcohol content to less than 25.0 (v / v)%, the apparent degree of fermentation to 70.0% or more, and the phosphoric acid content to 550 ppm by mass or more and 3000 ppm by mass or less.

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