Beer-flavored beverages

Abstract

For example, we are developing a new product that has an excellent balance between strong impact and ease of drinking. There is a demand for beer-flavored beverages. The carbohydrate concentration is 1.5 g / 100 mL or less, and the following requirements (I) and (II) are met: II) A beer-flavored beverage that satisfies at least one of the above. Requirement (I): The bitterness value of the beer-flavored beverage is 18 BUs or more. Requirement (II): The color of the beer-taste beverage is 7 EBC or higher.

Description

[Technical Field]

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

[0002] Traditionally, various beer-flavored beverages have been developed to meet the diverse tastes of consumers today. and are distributed in the market. For example, Patent Document 1 describes a beer that has a beer-like bitterness and a clean aftertaste without using hops. For the purpose of providing flavored beverages, 0.3 to 5 ppm of quasin and / or 0.5 to 5 ppm An invention is described relating to a beer-flavored beverage containing pm quinine. [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 wanted a drink that had an excellent balance between the strength of its impact and ease of drinking. There is a demand for novel beer-flavored beverages. [Means for solving the problem]

[0005] The present invention provides a method for producing a corn starch product in which the sugar concentration and at least one of the bitterness value and color intensity are adjusted to fall within a predetermined range. Specifically, the present invention provides a beer-taste beverage comprising the following aspects [1] to

[15] : provide. [1] The carbohydrate concentration is 1.5g / 100mL or less, and the following requirements (I) and (II) are met at least. A beer-flavored beverage that satisfies at least one of your needs. Requirement (I): The bitterness value of the beer-flavored beverage is 18 BUs or more. Requirement (II): The color of the beer-taste beverage is 7 EBC or higher. [2] A beer-taste beverage according to [1] above, which satisfies both requirements (I) and (II). [3] The beer taste according to the above [1] or [2], wherein the malt ratio is 50 to 100% by mass. Beverages. [4] The carbohydrate concentration is 0.5 g / 100 mL or less, as described in any one of [1] to [3] above. A beer-flavored beverage. [5]

[0023] The method according to any one of [1] to [4] above, wherein the beer-taste beverage is beer. A beer-flavored beverage. [6] The ratio of bitterness value (unit: BUs) to sugar concentration (unit: g / 100 mL) [bitterness value / sugar concentration]

[0023] The beer-taste beverage according to any one of [1] to [5] above, wherein the [alcohol content] is 40 or more. Fee. [7] Ratio of color (unit: EBC) to carbohydrate concentration (unit: g / 100 mL) [color / carbohydrate concentration] The beer-taste beverage according to any one of [1] to [6] above, wherein the β-glucan content is 10 or more. [8] The iso-α acid content is 10 to 150 ppm by mass based on the total amount of the beer-taste beverage. The beer-taste beverage according to any one of the above [1] to [7], [9] The α acid content is 0.10 to 30 ppm by mass based on the total amount of the beer-taste beverage. The beer-taste beverage according to any one of the above [1] to [8].

[10] The content of vicinal diketone (VDK) is 0. The beer according to any one of the above [1] to [9], wherein the maltodextrin content is 0.01 to 1.50 ppm by mass. Taste drink.

[11] Any one of the above [1] to

[10] , wherein the concentration of the original wort extract is 6.0% by mass or more. 2. A beer-flavored beverage according to claim 1.

[12] The total polyphenol content of the beer-taste beverage is 60 ppm by mass. The beer-taste beverage according to any one of [1] to

[11] above.

[13] Any of the above [1] to

[12] whose alcohol content is 3.0 (v / v)% or more Item 1. A beer-flavored beverage according to item 1.

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

[13] above. The method for producing a beer-taste beverage comprises the following steps (1) and (2): Step (1): Various raw materials are used and subjected to a minimum of one of the following processes: saccharification, boiling, and solid content removal. A process of performing at least one treatment to obtain a pre-fermentation liquid. Step (2): A step of adding yeast to the pre-fermentation liquid to carry out alcoholic fermentation.

[15] The beer brewing method according to

[14] above, which does not include a step of adding spirits derived from grains. The method of producing ist beverages. [Effects of the Invention]

[0006] The beer-taste beverage in one preferred embodiment of the present invention has, for example, a strong impact when drunk. This can be a beverage with an excellent balance of flavor and drinkability. 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. Therefore, the term "beer-flavored beverage" includes malt beer and non-alcoholic carbonated beverages. A fermented malt beverage obtained by fermenting hops and water with yeast. The present invention encompasses not only beer, which is a beverage, but also carbonated beverages with a beer flavor. Unless otherwise specified, the beer-flavored beverage of this embodiment does not contain esters or higher alcohols (e.g., For example, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde Beer flavorings containing hydroxybenzoates, ethyl caproate, linalool, 4-vinylguaiacol, etc. The term "carbonated beverage" includes any carbonated beverage to which a beer flavor has been added. Furthermore, the beer-taste beverage of one embodiment of the present invention is a fermented beer that has undergone a fermentation process using yeast. It can be a beer-flavored beverage, or a non-fermented beer-flavored beverage that does not undergo a fermentation process. However, a fermented beer-flavored beverage is preferred. Furthermore, the beer-taste beverage of one embodiment of the present invention has an alcohol content of 1 (v / v)% or more. The above alcohol-containing beer-flavored beverage may also be used, and the alcohol content is 1 (v / v) % or less. Le-taste beverages are produced by removing the alcohol produced during the fermentation process. It may be a non-alcoholic fermented beer-flavored beverage, or a non-alcoholic beer-flavored beverage without going through the fermentation process. It may also be a non-alcoholic, non-fermented beer-flavored beverage prepared to have a flavor similar to that of beer. . In addition, the beer-taste beverage of one embodiment of the present invention is a malt-based beer that uses malt as an ingredient. It may be a non-malt beer-flavored beverage, or a non-malt beer-flavored beverage that does not use malt. However, malt-based beer-flavored beverages are preferred, and barley malt-based beer-flavored beverages are preferred. is more preferred. Another aspect of the present invention is a fermented beer-taste beverage that is produced by a fermentation process using top-fermenting yeast. It may be an ale-flavored beverage brewed through a fermentation process using bottom-fermenting yeast. It may also be a lager beer-flavored beverage brewed through a process. The fermented beer-flavored beverage of one embodiment of the present invention is a fermented beer-flavored beverage containing spirits, whiskey, shochu, etc. The beverage may be a beer-flavored beverage containing distilled alcohol, such as: Spirit-containing beer-flavored beverages are preferred.

[0008] Among these, the beer-flavored beverage of one embodiment of the present invention is a fermented beer-flavored beverage. It is preferable that the beverage be an alcohol-containing fermented beer-flavored beverage, and it is more preferable that the beverage be an alcohol-containing fermented beer-flavored beverage. It is more preferable that the beverage is a malt-fermented beer-flavored beverage.

[0009] In one embodiment of the present invention, the beer-taste beverage has a carbohydrate concentration of 1.5 g / 100 mL or less. and satisfies at least one of the following requirements (I) and (II): Requirement (I): The bitterness value of the beer-flavored beverage is 18 BUs or more. Requirement (II): The color of the beer-taste beverage is 7 EBC or higher. In one embodiment of the present invention, the beer-taste beverage satisfies both the above requirements (I) and (II). It is preferable that the above condition is satisfied.

[0010] Beer-flavored beverages with high bitterness and color intensity include IPA beers, stouts, and bocks. Sea urchin has a unique bitterness, aroma, taste and flavor that makes a strong impact when you drink it. On the other hand, beer-flavored beverages with high bitterness and color intensity have a unique bitter taste. However, it has a problem of being difficult to drink because it has a strong odor, taste, and flavor. In order to solve this problem, the present inventors have conducted various studies and found that the bitterness value and color intensity are reduced. In beer-flavored beverages where either one is high, the balance between bitterness and color is taken into consideration. By lowering the sugar concentration, the unique bitterness, aroma, taste and flavor are reduced. We have found that this method can improve drinkability while maintaining the strong impact of the flavor. Beer-flavored beverages with high color and taste have a distinctive bitterness, strong aroma, taste, and flavor. The adjustment to reduce sugar content is effective in preserving the unique bitterness, aroma, and flavor that characterize it. However, the present inventors have In the study, the factors that make beer-flavored beverages difficult to drink were found to be high in bitterness and color. Based on this knowledge, the present invention deliberately reduces the concentration of carbohydrates. While maintaining the same level of flavor, the bitterness and color are adjusted to above specified values ​​to create a beer-flavored beverage that is easy to drink. It is a beverage that strikes an excellent balance between impact when drunk and ease of drinking.

[0011] The sugar concentration of the beer-taste beverage of one embodiment of the present invention is determined by the strength of the impact it has when consumed. However, in order to make it an easy-to-drink beer-flavored beverage, the limit is 1.5g / 100mL or less. However, it is preferably 1.2 g / 100 mL or less, and more preferably 1.0 g / 100 mL or less. More preferably, 0.8 g / 100 mL or less, and even more preferably, 0.7 g / 100 mL or less More preferably, it is 0.6 g / 100 mL or less, and even more preferably, it is 0.5 g / 100 mL or less. L or less, even more preferably 0.4 g / 100 mL or less, and particularly preferably 0.3 g / 10 It is less than 0 mL.

[0012] In this specification, "carbohydrate" refers to the amount of carbohydrates in accordance with the nutritional labeling standards for food (Ministry of Health, Labour and Welfare, 2003). (Notification No. 176, partially revised September 27, 2013, Consumer Affairs Agency Notification No. 8) Specifically, the target foods contain proteins, lipids, dietary fiber, ash, and alcohol. Therefore, the amount of carbohydrates in a food product is calculated by dividing the total weight of the food by the total weight of the food. The amount of protein, fat, dietary fiber, ash and moisture shall be deducted from the above. can be done. The amounts of protein, fat, dietary fiber, ash and water are based on 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. The amount of water can be measured by the vacuum heating and drying method.

[0013] The carbohydrate concentration of the beer-taste beverage of one embodiment of the present invention can be adjusted depending on the type and amount of enzyme added, Timing of addition, set temperature and holding time for each temperature range when preparing the saccharified solution, fermentation process Set the conditions (amount and timing of yeast addition, fermentation temperature, fermentation time, etc.) appropriately. This allows you to adjust.

[0014] Furthermore, in one aspect of the beer-taste beverage of the present invention, the bitterness specified in the above requirement (I) is not present. The value is based on the perspective of creating a beer-flavored beverage that has a strong impact when drunk, even with a low sugar concentration. Therefore, it is 18 BUs or more, preferably 19 BUs or more, more preferably 20 BUs More preferably, 21 BUs or more, even more preferably, 22 BUs or more, even more preferably 23 BUs or more, even more preferably 24 BUs or more, even more preferably 25 BUs or more Particularly preferably, it is 26 BUs or more, further, 27 BUs or more, 28 BUs or more, 29BUs or more, 30BUs or more, 31BUs or more, 32BUs or more, 33BUs or more, 34BUs or more, 35BUs or more, 36BUs or more, 37BUs or more, 38BUs or more, 39BUs or more, 40BUs or more, 45BUs or more, 50BUs or more, 55BUs or more, It may be 60 BUs or more, 65 BUs or more, 70 BUs or more, or 80 BUs or more. Furthermore, in one aspect of the beer-taste beverage of the present invention, the bitterness specified in the above requirement (I) is not present. The values ​​are 200BUs or less, 180BUs or less, 160BUs or less, 140BUs or less, 1 It may be 20 BUs or less, or 100 BUs or less.

[0015] In addition, in the beer-taste beverage of one embodiment of the present invention, the bitterness value (unit: BUs) and the carbohydrate content The ratio of the bitterness value to the sugar concentration (unit: g / 100 mL) is the impact of drinking. In order to create a strong yet easy-to-drink beer-flavored beverage, it is preferable to have a saturation of 40 or more. , more preferably 45 or more, more preferably 50 or more, more preferably 52 or more, and even more preferably Preferably 55 or more, more preferably 60 or more, even more preferably 65 or more, and even more preferably Preferably, the saturation temperature is 70 or more, more preferably 75 or more, even more preferably 80 or more, and particularly preferably Most are 85 or above, and also 87 or above, 90 or above, 93 or above, 95 or above, 97 or above, 1 00 or more, 105 or more, or 110 or more, and preferably 1000 or less, More preferably, it is 800 or less, more preferably, it is 600 or less, even more preferably, it is 500 or less, and even more preferably, it is 800 or less, more preferably, it is 600 or less, even more preferably, it is 500 or less, Preferably 400 or less, even more preferably 300 or less, even more preferably 250 or less It is particularly preferably 200 or less, further preferably 180 or less, 160 or less, 150 or less, It may be 140 or less, 130 or less, 120 or less, or 115 or less.

[0016] In this specification, the "bitterness value" of a beverage is determined according to the revised BCOJ Beer Analysis Method (Japan Public Interest Incorporated Foundation). Published by the Brewing Association, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013 ) can be measured by the measurement method described in "8.15 Bitterness value". Furthermore, the bitterness value of the beer-taste beverage of one embodiment of the present invention is determined by the following: It is an index of bitterness imparted by hop-derived components, and can be used to evaluate the bitterness of hops, for example, by the type of hops, the amount of hops added, and the bitterness of hops. The amount can be controlled by appropriately adjusting the amount and timing of addition.

[0017] Furthermore, in one aspect of the beer-taste beverage of the present invention, the color specified in requirement (II) above is Even though it has a low sugar content, it is a beer-flavored beverage that has a strong impact when drunk. Therefore, the viscosity is 7 EBC or more, preferably 7.2 EBC or more, and more preferably 7.5 EBC or more. More preferably, 8 EBC or more, even more preferably, 8.5 EBC or more, and particularly preferably Mostly 9EBC or more, and even more, 9.5EBC or more, 10EBC or more, 10.5EBC or more or more, 11EBC or more, 11.5EBC or more, 12EBC or more, 12.5EBC or more, or may be 13EBC or more. Furthermore, in one aspect of the beer-taste beverage of the present invention, the color specified in the above requirement (I) 200EBC or less, 180EBC or less, 160EBC or less, 140EBC or less, 12 0EBC or less, 100EBC or less, 80EBC or less, 70EBC or less, 60EBC or less, 50EBC or less, 40EBC or less, 35EBC or less, 30EBC or less, 27EBC or less, 25EBC or less, 23EBC or less, 20EBC or less, 18EBC or less, 16EBC or less, Or it may be 15 EBC or less.

[0018] In addition, in the beer-taste beverage of one embodiment of the present invention, the color (unit: EBC) and the carbohydrate concentration The ratio of color to sugar concentration (unit: g / 100 mL) indicates the strength of the impact when drinking. From the perspective of creating a beer-flavored beverage that is easy to drink while still having the above characteristics, it is preferable that the ratio is 10 or more. More preferably, it is 15 or more, more preferably, it is 21 or more, even more preferably, it is 23 or more, and even more preferably, it is Preferably, the number is 25 or more, more preferably 27 or more, and particularly preferably 29 or more; 30 or more, 31 or more, 32 or more, 33 or more, 34 or more, 35 or more, or 36 or more Preferably, the pore size is 800 or less, more preferably 600 or less, and more preferably 500 or less. or less, more preferably 200 or less, even more preferably 150 or less, even more preferably 100 or less more preferably 80 or less, even more preferably 70 or less, and even more preferably 60 or less, Even more preferably 55 or less, even more preferably 50 or less, particularly preferably 45 or less. be.

[0019] 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. This also allows the chromaticity to be adjusted to a higher level.

[0020] In one embodiment of the beer-taste beverage of the present invention, the content of iso-α acids is However, from the viewpoint of creating a beer-flavored beverage that leaves a strong impact when drunk, Preferably, the content is 10 to 150 ppm by mass, more preferably 15 to 10 ppm by mass, based on the total amount of the beverage. 0 mass ppm, more preferably 20 to 90 mass ppm, and even more preferably 30 to 80 mass ppm pm, more preferably 35 to 75 ppm by mass, and even more preferably 40 to 70 ppm by mass The content is particularly preferably 45 to 65 mass ppm.

[0021] In one embodiment of the beer-taste beverage of the present invention, the α acid content is In order to create a beer-flavored beverage that leaves a strong impact when drunk, Preferably, the content is 0.10 to 30 ppm by mass, more preferably 0.15 to 2 ppm by mass, based on the total amount of the beverage. 0 ppm by mass, more preferably 0.20 to 15 ppm by mass, and even more preferably 0.25 The concentration is preferably from 0.30 to 12 ppm by mass, and particularly preferably from 0.30 to 9.0 ppm by mass.

[0022] In this specification, the content of iso-α acids and α acids is determined 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 The high performance liquid chromatography method described in "7.13 Iso-α-acids, α-acids - HPLC method" in the revised edition of the same publication (2013). The values ​​are those measured by HPLC analysis. The content of iso-α acids and α acids varies depending on the type of hops, the amount added, and the timing of addition. The amount can be controlled by appropriately adjusting the amount, and may also be adjusted by adding each component.

[0023] In one embodiment of the beer-taste beverage of the present invention, the content of vicinal diketone (VDK) The aim was to create a beer-flavored beverage that is easy to drink while still having a strong impact when drunk. From this perspective, the amount of the beer-taste beverage is preferably 0.001 to 1.50 mass p pm, more preferably 0.003 to 1.00 mass ppm, and even more preferably 0.005 to 0 0.70 ppm by mass, even more preferably 0.007 to 0.50 ppm by mass, particularly preferably is 0.010 to 0.30 ppm by mass. In this specification, the content of vicinal diketone (VDK) is the content of the revised BCOJ Bee Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation) ) (edited and revised in 2013, supplemented and revised) It is possible. In addition, the content of vicinal diketones (VDK) varies depending on the conditions during saccharification (saccharification temperature, saccharification time, etc.). time, etc.), various conditions of fermentation treatment (number of yeasts added, aeration conditions, fermentation temperature, fermentation time, etc.), and The conditions for the fermentation process (aging temperature, aging time, etc.) ) can be controlled by adjusting the amount of VDK added. The amount may be adjusted.

[0024] In one embodiment of the beer-taste beverage of the present invention, the concentration of the original wort extract (O-Ex) is From the perspective of creating a beer-flavored beverage that has a strong impact when drunk, More preferably, 6.0% by mass or more, more preferably 6.5% by mass or more, more preferably 7.0% by mass or more More preferably, 7.5% by mass or more, even more preferably, 8.0% by mass or more, and even more preferably, The content is preferably 8.5% by mass or more, and particularly preferably 9.0% by mass or more. From the viewpoint of providing a smooth drinking mouthfeel and making it easier to drink, the content is preferably 20.0% by mass or more. more preferably 18.0 mass% or less, even more preferably 16.0 mass% or less, and even more preferably 18.0 mass% or less, ... It is preferably 15.0% by mass or less, and particularly preferably 13.5% by mass or less. In this specification, the "original wort extract concentration" refers to a concentration of alcohol with an alcohol content of 1 (v / v)% or more. In the case of alcoholic beverages, the extract component under the Japanese Liquor Tax Law, i.e., At 15°C, the original capacity is 100cm 3 This refers to the number of grams of non-volatile components contained in the product. In addition, non-alcoholic beverages with an alcohol content of less than 1 (v / v)% are degassed. The samples were analyzed according to the analytical method established by the Brewers Association of Japan (BCOJ). The measurement was carried out according to the Fermentation Analysis Method (edited by the Brewing Society of Japan, Brewery Association, 2013 revised and expanded edition). This refers to the determined extract value (% by mass).

[0025] In one embodiment of the beer-taste beverage of the present invention, the total polyphenol content is Based on the total amount (100% by mass) of beer-flavored beverages, it has a high-quality taste and is more like beer. From the viewpoint of providing a beer-flavored beverage with a pleasant taste, the content is preferably 60 ppm by mass or more, and more preferably 65 mass ppm or more, more preferably 70 mass ppm or more, and even more preferably 75 mass ppm m or more, even more preferably 80 ppm by mass or more, and particularly preferably 85 ppm by mass or more. It also improves the cloudiness stability of the beverage and gives the beverage a light taste, making it easier to drink. From the viewpoint of being more favorable, the content is preferably 300 ppm by mass or less, more preferably 260 ppm by mass or less. ppm or less, more preferably 240 ppm by mass or less, and even more preferably 220 ppm by mass or less m or less, particularly preferably 200 mass ppm or less.

[0026] In this specification, the "total polyphenol content" refers to the total amount of polyphenols in the beer-taste beverage ( This refers to the total amount of polyphenols contained in 100% by mass. Polyphenols are aromatic hydrocarbons in which two or more hydrogen atoms have been replaced with hydroxyl groups. Specifically, it refers to compounds such as flavonols, isoflavones, tannins, catechins, and kelp. Examples include cetin and anthocyanin.

[0027] In this specification, the total polyphenol content is, for example, the content of the revised BCOJ beer. Analytical Methods (published by the Brewing Society of Japan, a public interest incorporated foundation, International Technical Committee of the Brewers Association of Japan [Analysis Committee]) It can be measured by the method described in the 2013 revised and expanded edition.

[0028] The total polyphenol content is determined by the polyphenol content of, for example, barley malt, malt husks, etc. This can be controlled by adjusting the amount of raw material with a high alcohol content. Generally, malt with husks (grain husks) has a high polyphenol content, and soybeans and yeast Mother extract, wheat, wheat malt, etc. have low polyphenol content. By appropriately selecting and adjusting the amount used, the polyphenol content can be adjusted to the desired range. It is possible.

[0029] The malt ratio of the beer-taste beverage of one embodiment of the present invention is such that it maintains a strong impact when drunk. From the viewpoint of maintaining the desired properties, the content is preferably 50% by mass or more, more preferably 55% by mass or more, and even more preferably 60% by mass or more. , 65% by mass or more, or 70% by mass or more, and may be 100% by mass or less, 95% by mass or less % by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, or It may be less than 70% by mass. In this specification, the "malt ratio" refers to the ratio of malt to malt in accordance with the Liquor Tax Act, which came into effect on April 1, 2018, and the Liquor Tax Act. This means the value calculated in accordance with the Interpretation Notice of Administrative Laws and Regulations.

[0030] As described above, the beer-taste beverage of one embodiment of the present invention is an alcohol-containing beer-taste beverage. The beverage may be a beer-flavored beverage or a non-alcoholic beer-flavored beverage. In the case of an alcohol-containing beer-flavored beverage, the beer-flavored beverage of one embodiment of the present invention The alcohol content of a soda drink is determined from the perspective of providing a refreshing sensation. Therefore, it is preferably 3.0 (v / v)% or more, more preferably 4.0 (v / v)% or more, and even more preferably Preferably, it is 4.6 (v / v)% or more, more preferably, it is 5.1 (v / v)% or more, and even more preferably, it is 5.1 (v / v)% or more. It is preferably 5.4 (v / v)% or more, and particularly preferably 5.7 (v / v)% or more. In order to make the beer-flavored beverage easy to drink, the alcohol content is preferably 20.0 (v / v)% or less, more preferably 15.0 (v / v)% or less, even more preferably It is 10.0 (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.

[0031] In addition, in order to adjust the alcohol content of the beer-taste beverage of one embodiment of the present invention, In addition, spirits derived from grains are included as an alcoholic component, and the content is adjusted accordingly. It is also possible. Here, spirits are made from grains such as wheat, rice, buckwheat, and corn, and are malted or is obtained by saccharifying it with an enzyme if necessary, fermenting it with yeast, and then distilling it. It means alcoholic beverages. However, the beer-flavored beverage of one embodiment of the present invention has a good taste and a beer-like flavor. From the viewpoint of creating a beer-flavored beverage, it is preferable that the beverage does not contain spirits.

[0032] From the same viewpoint as above, a beer-taste beverage according to one embodiment of the present invention is beer. It is preferable. In this specification, "beer" refers to a brewery that uses malt, hops, and water as ingredients, It refers to beverages obtained by fermentation using yeast, and specifically, the implementation date is April 1, 2018. "Liquor Tax Act" and "Liquor Administration Law" mean those defined in the Interpretation Notice. That is, when the beer-flavored beverage of one embodiment of the present invention is beer, the above-mentioned alcohol The alcohol content is adjusted through a fermentation process using yeast.

[0033] The pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but is preferably 2. It is 0 to 5.0, more preferably 3.0 to 4.6, and even more preferably 4.0 to 4.55. If the pH of a beer-flavored beverage is 4.5 or less, the growth of microorganisms can be suppressed, and if the pH is 2. If it is 0 or higher, the flavor of the beverage is likely to be improved.

[0034] The beer-taste beverage of one embodiment of the present invention may be in any form as long as the beverage is packed in a container, Examples of containers include bottles, plastic bottles, cans, and barrels, but are particularly suitable for carrying. Cans, bottles and plastic bottles are preferred from the viewpoint of ease of transportation.

[0035] 1.1 Raw materials The main ingredients of the beer-taste beverage of one embodiment of the present invention may include water and malt. Furthermore, the beer-taste beverage of one embodiment of the present invention may be The beverage may be one that uses hops as an ingredient, or one that does not use hops. However, it is preferable that the beverage be one that uses hops. Other additives include preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, and flavoring agents. Acidulants, acidulants, salts, etc. may also be used.

[0036] 1.1.1 Malt and non-malt grains When malt is used as an ingredient, the malt is barley, wheat, rye, oats, oats, etc. It refers to the seeds of wheat species such as barley, adlay, and oats that have been germinated, dried, and then the roots removed. The area and variety may be any. The malt used in one embodiment of the present invention is preferably barley malt. It is one of the most commonly used malts for making flavorful beverages. There are varieties of barley, such as barley and six-row barley, and any of these can be used. Colored malt can also be used. When using colored malt, it is recommended to use different types of colored malt. They 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.

[0037] In addition to malt, grains other than malt may also be used. Such grains include, for example, wheat, barley, rye, and challah, which are not classified as malt. Barley, oats, pearl barley, oats, etc.), rice (white rice, brown rice, etc.), corn, koryan , potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and their derivatives Examples include the obtained starch and extracts thereof.

[0038] If malt is not used, liquid sugar containing a carbon source, the above-mentioned grains other than malt, etc. Beer-flavored beverages using amino acid-containing materials (e.g., soy protein) as nitrogen sources Examples include:

[0039] 1.1.2 Hop When hops are used in one embodiment of the present invention, the form of the hops may be, for example, pellets. Hops, powdered hops, hop extracts, etc. are examples of the hops used. Hop processed products such as hops and reduced hops may also be used. When hops are used in one embodiment of the present invention, the amount of hops added should be such that the above requirement (I) is satisfied. It is preferable that the above-mentioned ratio is appropriately adjusted so as to satisfy the above-mentioned requirement.

[0040] 1.1.3 Preservatives The beer-taste beverage of one embodiment of the present invention may be a beverage containing a preservative. Preservatives used in one embodiment of the present invention include, for example, benzoic acid; sodium benzoate, etc. Benzoates: benzoates such as propyl parahydroxybenzoate and butyl parahydroxybenzoate Examples of preservatives include strong Sanplazer (Sanei Source: F.F.I. Co., Ltd. (a mixture of sodium benzoate and butyl benzoate) Commercially available formulations may also be used. These preservatives may be used alone or in combination of two or more.

[0041] When a preservative is blended into the beer-taste beverage of one embodiment of the present invention, the blending of the preservative The total amount is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass. , more preferably 15 to 1000 mass ppm, and even more preferably 20 to 900 mass ppm m.

[0042] 1.1.4 Sweeteners The beer-taste beverage of one embodiment of the present invention may further contain a sweetener. stomach. The sweetener used in one aspect of the present invention is a sweetener obtained by decomposing starch derived from grains with an acid or enzyme. Commercially available sugars such as sugar solutions, commercially available starch syrup, sugars with three or more sugars, sugar alcohols, natural ingredients such as stevia, etc. Natural sweeteners and artificial sweeteners are included. These sweeteners may be used alone or in combination of two or more. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. In addition, the types of grains from which starch is made, starch refining methods, and hydrolysis by enzymes and acids There are no particular limitations on the treatment conditions. For example, the conditions for hydrolysis using an enzyme or acid can be appropriately adjusted. By setting the sugar content, sugars with a higher ratio of maltose may be used. fructose, glucose, maltose, trehalose, maltotriose and A solution thereof (sugar solution) can also be used. Artificial sweeteners include, for example, aspartame and acesulfame potassium (acesulfame Sulfam K), sucralose, etc.

[0043] 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 Polydextrose is preferred.

[0044] 1.1.5 Bittering agents and bittering agents The beer-taste beverage of one embodiment of the present invention further comprises one or more bittering agents selected from bittering agents and bitterness imparting agents. The beverage may be a blend of more than one species. In one embodiment of the beer-taste beverage of the present invention, bitterness may be imparted by hops. In addition, the following bittering agents or bitterness imparting agents may be used together with hops. The bittering agent or bitterness imparting agent is not particularly limited, and a bitterness imparting agent may be used in ordinary beer or happoshu. For example, rosemary, lychee, fennel, juniper fruit, and sesame , maitake mushroom, Ganoderma lucidum, laurel, mulberry, caffeine, absinthium, naringji Citrus extract, bitter orange extract, coffee extract, tea extract, bitter melon extract, lotus germ extract Extracts, Aloe arborescens extract, Rosemary extract, Ganoderma lucidum extract, Laurel extract, Salvia officinalis extract Examples of suitable extracts include ginger extract, caraway extract, etc. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more.

[0045] 1.1.6 Antioxidants The beer-taste beverage of one embodiment of the present invention is a beverage further containing an antioxidant. Good too. The antioxidant is not particularly limited, and is used as an antioxidant in ordinary beer or low-malt beer. Examples of suitable esters include ascorbic acid, erythorbic acid, and catechin. It can be obtained. These antioxidants may be used alone or in combination of two or more.

[0046] 1.1.7 Flavorings The beer-taste beverage of one embodiment of the present invention may be a beverage further containing a flavoring agent. . The flavoring agent is not particularly limited, and a general beer flavoring agent can be used. The seasoning is used to give the brewer a beer-like flavor. Beer flavorings include esters and higher alcohols, specifically isoacetate, Amyl, ethyl acetate, n-propanol, isobutanol, acetaldehyde, capron Examples of suitable acrylic acid esters include ethyl acetate, linalool, and 4-vinylguaiacol. These fragrances may be used alone or in combination of two or more.

[0047] 1.1.8 Acidulants The beer-taste beverage of one embodiment of the present invention may further comprise an acidulant. stomach. The acidulant is not particularly limited as long as it is a substance having a sour taste. For example, tartaric acid, Acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta lactone or a salt thereof. Among these, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid At least one selected from the group consisting of acetic acid, succinic acid and salts thereof is preferred, and tartaric acid, lysine, At least one selected from the group consisting of carboxylic acid, citric acid, lactic acid, tartaric acid, acetic acid and salts thereof is more preferred. At least one selected from tartaric acid, phosphoric acid, and lactic acid is more preferred. These acidulants may be used alone or in combination of two or more.

[0048] 1.1.9 Salts The beer-taste beverage of one embodiment of the present invention may further contain salts. . 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.

[0049] 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 carbon dioxide gas generated during the fermentation process of beer-flavored beverages can be used as is. However, the amount of carbon dioxide may be adjusted by adding carbonated water as needed.

[0050] 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.

[0051] 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 appropriately within the range of the above carbon dioxide concentration, but it is recommended to set the pressure to 5.0 kg / cm 2 Below 4.5kg / cm 2 or less than 4.0 kg / cm 2 It can be less than or equal to 0. 20kg / cm 2 More than 0.50kg / cm 2 or more, or 1.0 kg / cm 2 That's all. Any of these upper and lower limits may be combined. For example, Acid gas pressure 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 below It may be. 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. The value is read when the pointer reaches a certain position by moving the pointer back and forth. It can be measured using a pressure measuring device.

[0052] 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.

[0053] 1.4 Packaged beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage packaged in a container. 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.

[0054] 2. Manufacturing method of beer-flavored beverages The method for producing a beer-taste beverage according to one embodiment of the present invention is not particularly limited, but may include a method comprising the steps of: It may be a method of producing the product through a fermentation process or a method of producing the product without a fermentation process. A preferred method includes a step of adding yeast to the raw material and carrying out alcoholic fermentation. A specific example of a method for producing a beer-taste beverage according to one embodiment of the present invention includes the following steps: The method includes the methods (1) and (2). Step (1): Various raw materials are used and subjected to a minimum of one of the following processes: saccharification, boiling, and solid content removal. A process of performing at least one treatment to obtain a pre-fermentation liquid. Step (2): A step of adding yeast to the pre-fermentation liquid to carry out alcoholic fermentation.

[0055] In addition, in one aspect of the present invention, a beverage having a good taste and resembling beer is produced. From this perspective, it is preferable not to have a step of adding spirits derived from grains. Each step in the method for producing a beer-taste beverage according to one embodiment of the present invention will now be described. do.

[0056] 2.1 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 liquid. For example, when malt is used as a raw material, water and the raw materials including malt are mixed. It is poured into a kettle or mash tank, and enzymes such as amylase are added as needed. The raw materials include hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, and acids. Various additives such as antioxidants, flavorings, acidulants, and colorings may be added. It may be added before saccharification, during saccharification, or after saccharification. These may also be added after the subsequent alcoholic fermentation step.

[0057] 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 saccharification treatment depend on the type of malt used, the malt ratio, water and raw materials other than malt. The appropriate method is selected taking into consideration the ingredients, the type and amount of enzymes used, and the concentration of the original wort extract in the final beverage. For example, in one embodiment of the present invention, the sugar content of the beer-taste beverage is In order to adjust the saccharification temperature to the above ranges, the saccharification temperature is 55 to 75°C. The saccharification time is preferably 30 to 240 minutes. In order to adjust the color to the above range, a portion of the saccharified liquid is taken out and boiled separately before being returned. Repeated decoction procedures may be performed.

[0058] 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. In this case, the boiling process may be adjusted depending on the bitterness value and color value of the desired beer-taste beverage. It is preferable to appropriately adjust the processing conditions (boiling temperature, boiling temperature, etc.).

[0059] After the boiling process is completed, the water is transferred to a whirlpool, cooled to 0-20°C, and then used as a cooling liquid. It is preferable to carry out a treatment to remove solids such as coagulated proteins. The concentration of the fermentation liquid can be adjusted to the above range. In this step, in order to remove the solid content, a predetermined pore size (for example, a pore size of 3 Filtration through a filter (less than 0 μm) may also be performed.

[0060] Instead of the saccharified liquid, malt extract is mixed with warm water and then hops and bittering agents are added. Alternatively, the pre-fermentation solution may be prepared by boiling the fermented soybean extract. In addition, when malt is not used as a raw material, liquid sugar containing a carbon source, barley or Nitrogen sources other than malt as amino acid-containing raw materials, hops, dietary fiber, preservatives, sweeteners, and oxidation A sugar solution is prepared by mixing an anti-bitter, a bittering agent, a flavoring, an acidulant, a coloring, etc. with warm water. The liquid sugar solution may be 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. The amount of the bittering agent may be added before the end of the fermentation process, and the amount may be adjusted appropriately depending on the bitterness value of the desired beer-flavored beverage. It is preferable.

[0061] 2.2 Process (2) In step (2), yeast is added to the pre-fermentation liquid obtained in step (1) to carry out alcoholic fermentation. This is the 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.

[0062] The yeast may be added to the raw material liquid as a yeast suspension, or the yeast may be separated by centrifugation or sedimentation. A concentrated slurry of the mother may be added to the stock solution. After centrifugation, the supernatant is completely removed. The amount of yeast added to the stock solution can be determined as appropriate. x10 6 cells / ml ~ 1 × 10 8 It is about cells / ml.

[0063] The fermentation conditions for alcoholic fermentation can be set appropriately, but the beer taste In order to adjust the sugar concentration and alcohol content of the beverage to the above ranges, the fermentation temperature is set to 5 to 2°C. The sugar concentration and alcohol content of the beer-flavored beverage are preferably The type, amount and timing of addition of polysaccharide-degrading enzymes such as transglucosidase The temperature of the fermented liquid can be adjusted as needed during the fermentation process. The temperature (increasing or decreasing the temperature) or pressure may be changed.

[0064] After alcoholic fermentation, yeast is added to the beer-flavored beverage to adjust the turbidity. Therefore, it is preferable not to perform filtration through a filter with a pore size of less than 30 μm after step (2). If necessary, water and the various additives mentioned above may be added.

[0065] 2.3 Process (3), Process (4) In one embodiment of the present invention, when producing a non-alcoholic fermented beer-flavored beverage, It is preferable to further carry out steps (3) and (4). Step (3): A step of removing alcohol from the fermented liquid after step (2). Step (4): A step of adjusting the amount of carbon dioxide gas after step (3).

[0066] In step (3), the alcohol produced by the fermentation process in step (2) is removed. The preferred method is to remove the oxidized carbon by heat treatment. The same conditions as in the method for producing a non-alcoholic beer-flavored beverage can be applied. After step (3), the alcohol is removed from the solution, and carbon dioxide is also removed. Therefore, it is preferable to adjust the amount of carbon dioxide gas in step (4). The amount of carbon dioxide gas can be adjusted by mixing the solution after step (3) with carbonated water. Alternatively, carbon dioxide gas may be added directly to the solution after step (3). good.

[0067] The beer-taste beverage of one embodiment of the present invention thus obtained is filled into a predetermined container. and distributed to the market as a product. The method for packaging the beer-taste beverage is not particularly limited, and any packaging method known to those skilled in the art may be used. The beer-taste beverage of the present invention 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 containers include those described in "1.4 Packaged beverages." [Example]

[0068] The present invention will be described in more detail below with reference to examples. is not restricted.

[0069] Examples 1 to 4, Comparative Examples 1 to 2 <Beverage preparation> Crushed barley malt and polysaccharide-degrading enzymes were added to 40L of hot water kept at 40-55℃. After being poured into the preparation tank, it is cooled to a low temperature range of 40-55°C, a medium temperature range of 55-70°C, and a low temperature range of 70-80°C. While maintaining each temperature range of 5°C for a specified time (ranging from 1 minute to 60 minutes), The temperature was then raised stepwise to prepare a saccharified liquid. After that, the malt residue was removed by filtration to obtain wort. In Examples 3 and 4, the malt ratios shown in Table 1 were added to the obtained wort. Sucrose was added to each wort. Various hops were then added to each wort and brewed under the specified conditions. The beverage is boiled under the conditions shown in Table 1 so that the bitterness value and color of the final beverage are as shown in Table 1. The wort after boiling was subjected to solid-liquid separation, and the resulting clear wort was cooled and the yeast was removed. Add the starting material, and adjust the fermentation temperature and time, and add polysaccharide-degrading enzymes such as transglucosidase. The amount and timing of addition are adjusted to prepare a fermented liquid, which is then filtered to produce beer. Test drinks were obtained from each. In each example and comparative example, the type, amount and timing of addition of the enzyme were The set temperatures and holding times for each temperature range when preparing the sugar solution were set appropriately, and the results are shown in Table 1. The sugar concentration, total polyphenol content and alcohol content were adjusted to the indicated values. In addition, the type of barley malt, the degree of crushing, the method of preparing the sugar solution, and the type of hops added to the wort The amount and timing of addition, as well as the conditions of boiling treatment (boiling temperature, boiling time, etc.) The bitterness value and color were adjusted appropriately to obtain the values ​​shown in Table 1.

[0070] <Sensory evaluation> The beverages obtained in the Examples and Comparative Examples, which had been cooled to about 4°C, were then refrigerated by five trained Panelists rated each beverage on its "impact when drunk" and "ease of drinking." Based on the following criteria, scores are given in increments of 0.1 in the range of 5 (maximum) to 1 (minimum). The results are shown in Table 1. In addition, when evaluating, products that meet the following criteria "5", "4", "3", "2" and "1" will be evaluated. Samples were prepared in advance to ensure uniformity of standards among the panelists. In sensory evaluation, the difference in scores between panelists for the same beverage is 2.0 or more. No differences were identified. [Score criteria for the strength of impact when drinking] · "5": The impact when drinking is very strong. · "4": Has a strong impact when drunk. - "3": You can feel a slight impact when you drink it. - "2": The impact when drinking is somewhat weak. "1": The impact when drinking is very weak. [Drinkability score criteria] 5: Very easy to drink. · "4": Moderately easy to drink. "3": Standard drinkability. · "2": Slightly difficult to drink. 1: Very difficult to drink.

[0071] [Table 1]

[0072] As can be seen from Table 1, the beers prepared in Examples 1 to 4 had a strong impact when drunk and were easy to drink. On the other hand, the beverage prepared in Comparative Example 1 had excellent taste and good balance. The beverage prepared in Comparative Example 2 had a weak impact when drunk, while the beverage prepared in Comparative Example 3 had a weak impact when drunk. The results showed that it was a very strong but difficult to drink beverage.

[0073] Examples 5 to 16, Comparative Examples 3 to 4 <Beverage preparation> The type of barley malt, the degree of crushing, the method of preparing the sugar solution, the type of hops added to the wort, and the amount of hops added. The amount and timing of addition, as well as the conditions for boiling treatment (boiling temperature, boiling time, etc.) should be set appropriately. The resulting product was subjected to the same saccharification and fermentation processes as in Example 3, etc., and had the bitterness value and color shown in Table 2. A beer-flavored beverage was prepared by adjusting the amount of beer.

[0074] <Sensory evaluation> The beverages obtained in the Examples and Comparative Examples, which had been cooled to about 4°C, were then refrigerated by five trained Panelists rated each beverage on its "impact when drunk" and "ease of drinking." As with the beverages of Examples 1 to 4 and Comparative Examples 1 and 2, based on the above-mentioned score criteria, the beverages were scored 5 (maximum 5). The scores were evaluated in increments of 0.1 within the range of 1 (minimum value) to 1 (minimum value), and the scores of five panelists were The average values ​​were calculated, and the results are shown in Table 2.

[0075] [Table 2]

[0076] As can be seen from Table 2, the beers prepared in Examples 3 and 5 to 16 had a strong impact when drunk. Both were easy to drink and well balanced. The results showed that the beverage prepared in the above manner had a weak impact when drunk.

[0077] Examples 17-18, Comparative Examples 5-6 <Beverage preparation> The type of barley malt, the degree of crushing, the method of preparing the sugar solution, the type of hops added to the wort, and the amount of hops added. The amount and timing of addition, as well as the conditions for boiling treatment (boiling temperature, boiling time, etc.) should be set appropriately. The mixture was subjected to the same saccharification and fermentation steps as in Example 3, etc., to prepare a fermentation liquid. If necessary, iso-α-acids and α-acids are added to the fermentation liquid to determine the content of iso-α-acids and α-acids. The contents of each were adjusted to the values ​​shown in Table 3, and test beverages, which were beers, were obtained.

[0078] <Sensory evaluation> The beverages obtained in the Examples and Comparative Examples, which had been cooled to about 4°C, were then refrigerated by five trained Panelists rated each beverage on its "impact when drunk" and "ease of drinking." As with the beverages of Examples 1 to 4 and Comparative Examples 1 and 2, based on the above-mentioned score criteria, the beverages were scored 5 (maximum 5). The scores were evaluated in increments of 0.1 within the range of 1 (minimum value) to 1 (minimum value), and the scores of five panelists were The average values ​​were calculated. The results are shown in Table 3.

[0079] [Table 3]

[0080] As can be seen from Table 3, the beers prepared in Examples 17 and 18 had a strong impact when drunk and a smooth taste. On the other hand, the ease of use was excellent in both cases, and the balance between the two was good. The results showed that the beverage produced had a weak impact when drunk.

[0081] Examples 19 to 21, Comparative Examples 7 to 9 <Beverage preparation> The type of barley malt, the degree of crushing, the method of preparing the sugar solution, the type of hops added to the wort, and the amount of hops added. The amount and timing of addition, as well as the conditions for boiling treatment (boiling temperature, boiling time, etc.) should be set appropriately. The mixture was subjected to the same saccharification and fermentation steps as in Example 3, etc., to prepare a fermentation liquid. If necessary, the fermented liquid is aged or vicinal diketone (VD K) was added to adjust the vicinal diketone (VDK) content to the value shown in Table 4. The test beverages, each of which was beer, were obtained.

[0082] <Sensory evaluation> The beverages obtained in the Examples and Comparative Examples, which had been cooled to about 4°C, were then refrigerated by five trained Panelists rated each beverage on its "impact when drunk" and "ease of drinking." As with the beverages of Examples 1 to 4 and Comparative Examples 1 and 2, based on the above-mentioned score criteria, the beverages were scored 5 (maximum 5). The scores were evaluated in increments of 0.1 within the range of 1 (minimum value) to 1 (minimum value), and the scores of five panelists were The average values ​​were calculated, and the results are shown in Table 4.

[0083] [Table 4]

[0084] As can be seen from Table 4, the beers prepared in Examples 19 to 21 had a strong impact when drunk and a smooth taste. On the other hand, the ease of use was excellent in both cases, and the balance between the two was good. The results showed that the beverage produced had a weak impact when drunk.

Claims

1. The carbohydrate concentration is 1.5 g / 100 mL or less, A beer-taste beverage having a vicinal diketone (VDK) content of 0.001 to 1.50 ppm by mass, satisfying at least one of the following requirements (I) and (II), and also satisfying both of the following requirements (III) and (IV). Requirement (I): The bitterness value of the beer-taste beverage is 18 BUs or more. Requirement (II): The color of the beer-taste beverage is 7 EBC or greater. Requirement (III): The ratio of the color (unit: EBC) of the beer-taste beverage to the carbohydrate concentration (unit: g / 100 mL) [color / carbohydrate concentration] is 15 or greater. Requirement (IV): The ratio of the bitterness value (unit: BUs) to the carbohydrate concentration (unit: g / 100 mL) of the beer-taste beverage [bitterness value / carbohydrate concentration] is 40 or greater.

2. 2. The beer-taste beverage according to claim 1, which satisfies both requirement (I) and requirement (II).

3. 3. The beer-taste beverage according to claim 1, wherein the malt content is 50 to 100% by mass.

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

5. 5. The beer-taste beverage according to any one of claims 1 to 4, wherein the beer-taste beverage is beer.

6. A beer-flavored beverage described in any one of claims 1 to 5, in which the ratio of bitterness value (unit: BUs) to carbohydrate concentration (unit: g / 100 mL) [bitterness value / carbohydrate concentration] as specified in requirement (IV) is 40 or more and 1,000 or less.

7. 7. The beer-taste beverage according to claim 1, wherein the ratio of color (unit: EBC) to carbohydrate concentration (unit: g / 100 mL) [color / carbohydrate concentration] is 21 or greater.

8. 8. The beer-taste beverage according to claim 1, wherein the iso-α acid content is 10 to 150 ppm by mass based on the total amount of the beer-taste beverage.

9. 9. The beer-taste beverage according to claim 1, wherein the α acid content is 0.10 to 30 ppm by mass, based on the total amount of the beer-taste beverage.

10. 10. The beer-taste beverage according to any one of claims 1 to 9, wherein the content of vicinal diketone (VDK) is 0.003 to 1.00 ppm by mass, based on the total amount of the beer-taste beverage.

11. The beer-taste beverage according to any one of claims 1 to 10, wherein the original wort extract concentration is 6.0% by mass or more.

12. 12. The beer-taste beverage according to any one of claims 1 to 11, wherein the total polyphenol content is 60 ppm by mass or more, based on the total amount of the beer-taste beverage.

13. The beer-taste beverage according to any one of claims 1 to 12, having an alcohol content of 3.0 (v / v)% or more.

14. A method for producing a beer-taste beverage according to any one of claims 1 to 13, comprising the following steps (1) and (2): Step (1): A step of obtaining a pre-fermentation liquid by using various raw materials and performing at least one of saccharification, boiling, and solid content removal. Step (2): A step of adding yeast to the pre-fermentation liquid and carrying out alcoholic fermentation.

15. 15. The method for producing a beer-taste beverage according to claim 14, which does not include a step of adding grain-derived spirits.

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