Beer-flavored beverage and method for producing beer-flavored beverage

Abstract

To provide a substantially hop-free beer-taste beverage which does not have viscous or dull texture but stimulates the throat.SOLUTION: A beer-taste beverage containing 2-methyl-2-pentenoic acid has an iso-α acid content of 0.1 mass ppm or less, a total nitrogen content of 4-140 mg / 100 mL, a total polyphenol content of 3-200 mass ppm, and a 2-methyl-2-pentenoic acid content of 10500 mass ppb or less.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Beer-flavored beverages such as regular beer and happoshu (low-malt beer) use malt and hops as their main ingredients. By using malt as an ingredient, beverages rich in the umami and flavor derived from malt can be produced. By using hops as an ingredient, beverages with a rich flavor can be produced due to the bitterness, astringency, and other flavors unique to hops. However, in recent years, the number of consumers who dislike the bitterness and astringency derived from hops has increased, and consumption of beer-flavored beverages is said to be stagnating. Development of beer-flavored beverages that do not use hops as an ingredient is also progressing (for example, JP 2017-6077 A (Patent Document 1)). However, some beer-flavored beverages that do not use hops have a pronounced malt flavor, resulting in a thick, heavy drink. Therefore, increasing the carbon dioxide content can strengthen the throat stimulation and lighten the drink, but the carbon dioxide content is limited by the strength of the packaging material. In particular, the sterilization process in beverage production increases the internal pressure of the packaging material, which can significantly limit the carbon dioxide content. [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] There is a demand for a beer-flavored beverage that does not contain substantial amounts of hops and that stimulates the throat without having a thick, heavy taste. [Means for solving the problem]

[0005] The present invention provides a beer-taste beverage that is substantially free of iso-α acids, and in which the total nitrogen content, total polyphenol content, and 2-methyl-2-pentenoic acid content are within specified ranges.

[0006] The present invention includes the following aspects. [1] A beer-flavored beverage containing 2-methyl-2-pentenoic acid, the iso-α acid content being 0.1 mass ppm or less, the total nitrogen content being 4 to 140 mg / 100 mL, the total polyphenol content being 3 to 200 mass ppm, and the 2-methyl-2-pentenoic acid content being 10,500 mass ppb or less. [2] The beer-taste beverage according to [1], wherein the total nitrogen content is 5 to 103 mg / 100 mL and the total polyphenol content is 4 to 163 ppm by mass. [3] The beer-taste beverage according to [1] or [2], wherein the original wort extract (O-Ex) concentration is 5 to 18% by mass. [4] The beer-taste beverage according to any one of [1] to [3], wherein the ratio of total nitrogen (mg / 100 mL) to total polyphenols (ppm by mass) is 0.2 to 3.0. [5] The beer-taste beverage according to any one of [1] to [4], wherein at least a portion of the nitrogen or polyphenols is derived from malt. [6] The beer-taste beverage according to any one of [1] to [5], wherein the malt ratio is 80% by mass or less. [7] The beer-taste beverage according to any one of [1] to [6], wherein the beer-taste beverage is a fermented beer-taste beverage. [8] The beer-taste beverage according to any one of [1] to [6], wherein the beer-taste beverage is a non-fermented beer-taste beverage. [9] A method for producing a beer-taste beverage according to [7], comprising: A method for producing a beer-taste beverage, comprising the step of adding yeast to raw materials containing water and malt and carrying out alcoholic fermentation.

[10] A method for producing a beer-taste beverage according to [8], comprising: A method for producing a beer-taste beverage, comprising the step of mixing ingredients including water and an amino acid-containing material.

[11] The method for producing a beer-taste beverage according to [9] or

[10] , which does not include a step of blending hops.

[12] The method for producing a beer-taste beverage according to any one of [9] to

[11] , further comprising the step of adding a grain-derived spirit. [Effects of the Invention]

[0007] According to a preferred embodiment of the present invention, a beer-flavored beverage is provided that is substantially free of hops, does not have a thick, heavy taste, and stimulates the throat. DETAILED DESCRIPTION OF THE INVENTION

[0008] 1. Beer-flavored beverages The beer-taste beverage of the present invention has an iso-α acid content of 0.1 mass ppm or less, a total nitrogen content of 4 to 140 mg / 100 mL, a total polyphenol content of 3 to 200 mass ppm, and a 2-methyl-2-pentenoic acid content of 10,500 mass ppb or less, and contains 2-methyl-2-pentenoic acid.

[0009] As used herein, the term "beer-taste beverage" refers to an alcoholic or non-alcoholic carbonated beverage that has a beer-like flavor. In other words, unless otherwise specified, the term "beer-taste beverage" as used herein encompasses any carbonated beverage that has a beer flavor. Therefore, the term is not limited to beverages produced by adding yeast to wort and fermenting it, but also includes any carbonated beverage that has a beer flavor and is added with beer flavorings including esters and higher alcohols (e.g., isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, 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, methional, furfural, etc.). Furthermore, the beer-taste beverage of one embodiment of the present invention may be a fermented beer-taste beverage that has undergone a fermentation process using yeast, or a non-fermented beer-taste beverage that has not undergone a fermentation process. Furthermore, the beer-taste beverage of one embodiment of the present invention may be an alcohol-containing beer-taste beverage with an alcohol content of 1 (v / v)% or more, or a non-alcoholic beer-taste beverage with an alcohol content of less than 1 (v / v), 0.8 (v / v)% or less, 0.6 (v / v)% or less, 0.5 (v / v)% or less, 0.4 (v / v)% or less, 0.2 (v / v)% or less, 0.1 (v / v)% or less, 0.05 (v / v)% or less, 0.01 (v / v)% or less, or 0.005 (v / v)% or less. The non-alcoholic beer-taste beverage may be a fermented beverage obtained by fermenting using yeast (top-fermenting yeast and / or bottom-fermenting yeast) in the production process and then removing the alcohol produced in the fermentation process to obtain an alcohol content of less than 1 (v / v). It may also be a fermented beverage obtained by terminating fermentation so that the alcohol content is less than 1 (v / v). Alternatively, the fermented beverage may be diluted with water or the like so that the alcohol content is less than 1% (v / v). When fermentation is stopped, it is preferable to stop the fermentation so that the levels of off-flavors such as hydrogen sulfide, diacetyl, 2,3-pentanedione, and acetaldehyde are below a threshold, but this is not necessarily the case. The concentration of the off-flavors, such as hydrogen sulfide, diacetyl, 2,3-pentanedione, and acetaldehyde, is not limited as long as they blend with the flavor and aroma of the beer-taste beverage to create a favorable flavor. Furthermore, the beer-taste beverage of one embodiment of the present invention may be a non-alcoholic, non-fermented beer-taste beverage prepared to have a beer-like flavor without undergoing a fermentation process. Additionally, the beer-taste beverage of one embodiment of the present invention may be a malt-based beer-taste beverage that uses malt as an ingredient, or a malt-free beer-taste beverage that does not use malt, but as a malt-based beer-taste beverage, a malt-based fermented beer-taste beverage is preferred, and a barley malt fermented beer-taste beverage is more preferred. Furthermore, as a malt-free beer-taste beverage, a malt-free non-fermented beer-taste beverage is preferred. Alternatively, the fermented beer-taste beverage of one embodiment of the present invention may be a top-fermented beer-taste beverage brewed through a fermentation process using top-fermenting yeast, or a bottom-fermented beer-taste beverage brewed through a fermentation process using bottom-fermenting yeast. Fermentation may be carried out using alcohol-producing yeast (Saccharomyces) or wild yeast (Brettanomyces, etc.), or may be carried out using non-alcohol-producing yeast (Saccharomyces, etc.), wild yeast (Brettanomyces, etc.), or bacteria that perform lactic acid fermentation or gluconic acid fermentation. Furthermore, the fermented beer-taste beverage and non-fermented beer-taste beverage of one embodiment of the present invention may be a beer-taste beverage containing distilled alcoholic beverages such as spirits, whiskey, or shochu, with spirit-containing beer-taste beverages being preferred. The raw materials for the distilled alcoholic beverage (distillate) contained in the fermented beer-taste beverage and non-fermented beer-taste beverage of one embodiment of the present invention are preferably barley (barley, wheat, rye, oats, oats, adlay, oats, etc.) and their malt, rice (white rice, brown rice, etc.), grasses (barley, malt, rice, corn, barnyard millet, sugarcane, foxtail millet, etc.), corn (corn grits, etc.), koryan, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, foxtail millet, barnyard millet, sugarcane, potatoes, brown sugar, grapes, apples, and starch and sugar obtained from them, and these raw materials may be used alone or in combination of two or more. In particular, distilled alcoholic beverages produced using grass plants (wheat, malt, rice, corn, barnyard millet, sugarcane, foxtail millet, barnyard millet, etc.) as starch raw materials are preferred.

[0010] The beer-taste beverage of the present invention has an iso-α acid content limited to 0.1 ppm by mass or less. Iso-α acids are bitter components found in large amounts in hops. In other words, a beer-taste beverage with an iso-α acid content of 0.1 ppm by mass or less is a beer-taste beverage that is "substantially free of hop-derived components." In this specification, "substantially free of hop-derived components" means that neither hops nor hop-derived components are actively added as raw materials when producing a beer-taste beverage, and includes situations in which hop-derived components are inevitably mixed in during the production of a beer-taste beverage. Additionally, whether hops or hop-derived ingredients are actively added as ingredients in beer-flavored beverages can be confirmed by checking the ingredient labeling established by the Liquor Tax Act, Food Labeling Act, Food Sanitation Act, JAS Act, Act against Unjustifiable Premiums and Misleading Representations, Health Promotion Act, or rules and voluntary standards established by industry associations. For example, if hops or hop-derived ingredients are included, the ingredient list will include "hops." On the other hand, beer-flavored beverages that "substantially do not contain hop-derived ingredients" will not include "hops" in the ingredient list.

[0011] Some beer-flavored beverages that do not use hops have a pronounced malt flavor, resulting in a thick, heavy taste. While it is possible to provide beer-flavored beverages in which the total nitrogen and total polyphenol contents are controlled within certain ranges to suppress the malt flavor, such beer-flavored beverages tend to be insufficiently irritating to the throat and may have a strong astringent aftertaste that is unsuitable for a beer-flavored beverage. By limiting the content of iso-α acids, which are abundant in hops, to 0.1 ppm by mass or less and containing a certain amount of 2-methyl-2-pentenoic acid, the beer-flavored beverage of the present invention can be one that provides a pleasant irritation to the throat and suppresses the astringent aftertaste that is unsuitable for a beer-flavored beverage.

[0012] In one embodiment of the beer-taste beverage of the present invention, the content of iso-α acids is 0.1 ppm by mass or less, based on the total amount (100% by mass) of the beer-taste beverage, but may also be 0.05 ppm by mass or less, 0.01 ppm by mass or less, or 0.001 ppm by mass or less. In this specification, the content of iso-α acids refers to the value measured by the high-performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0013] The total nitrogen content of the beer-taste beverage of the present invention is 4 to 140 mg / 100 mL. In the present invention, "total nitrogen content" refers to the total amount of all nitrogen compounds such as proteins and amino acids. The total nitrogen content affects the drinking experience, depth of flavor, taste, etc. By ensuring that the total nitrogen content is 4 mg / 100 mL or more, the drinking experience, depth of flavor, and taste can be improved. From the perspective of further improving these, the total nitrogen content of the beer-taste beverage of the present invention is preferably 5 mg / 100 mL or more, and more preferably 6 mg / 100 mL or more. The total nitrogen content of the beer-taste beverage of the present invention may also be 10 mg / 100 mL or more, 12 mg / 100 mL or more, 14 mg / 100 mL or more, 16 mg / 100 mL or more, 18 mg / 100 mL or more, 20 mg / 100 mL or more, 22 mg / 100 mL or more, 24 mg / 100 mL or more, 26 mg / 100 mL or more, 28 mg / 100 mL or more, 30 mg / 100 mL or more, 35 mg / 100 mL or more, 40 mg / 100 mL or more, 50 mg / 100 mL or more, 60 mg / 100 mL or more, 70 mg / 100 mL or more, 80 mg / 100 mL or more, 90 mg / 100 mL or more, or 100 mg / 100 mL or more. On the other hand, a high total nitrogen content can make the beverage feel heavy to drink. Therefore, by setting the total nitrogen content of the beverage of the present invention to 140 mg / 100 mL or less, the beverage will have a lighter texture. To further improve these characteristics, the total nitrogen content is preferably 130 mg / 100 mL or less, more preferably 125 mg / 100 mL or less, and even more preferably 120 mg / 100 mL or less. The total nitrogen content of the beer-taste beverage of the present invention may also be 115 mg / 100 mL or less, 110 mg / 100 mL or less, 105 mg / 100 mL or less, 100 mg / 100 mL or less, 90 mg / 100 mL or less, 80 mg / 100 mL or less, 75 mg / 100 mL or less, or 70 mg / 100 mL or less. The total nitrogen content of the beer-taste beverage of the present invention can be controlled by adjusting the amount of raw materials with a relatively high nitrogen content that can be assimilated by yeast. The total nitrogen content of the non-fermented beer-taste beverage can be controlled by adjusting the amount of raw materials with a relatively high nitrogen content. Specifically, the total nitrogen content can be increased by increasing the amount of malt, etc., which has a high nitrogen content. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, ungerminated grains, collagen, collagen peptides, gelatin, corn protein, and rice. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, soybeans, and peas. Furthermore, the total nitrogen amount can be adjusted by diluting the mixture by adding dilution water or carbonated water, selecting the amount and type of raw materials used, as well as by appropriately setting the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the timing of enzyme addition, the proteolysis time in the mash tank, the pH in the mash tank, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the wort filtration time, the set temperatures and holding times for each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration in the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). When not using beer brewing equipment such as a mash tank or fermentation tank, the total nitrogen amount can be adjusted by adding dilution water or carbonated water, selecting the amount and type of raw materials used, as well as by appropriately setting the type of enzyme, the amount of enzyme (including proteolytic enzymes, etc.) added, the timing of enzyme addition, the time during the production process (enzyme reaction time, mixing time for mixing raw materials, etc.), the temperature during the production process, the pH during the production process, the original extract concentration during the production process, etc. The total nitrogen content of the beer-taste beverage of the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0014] The total polyphenol content of the beer-taste beverage of the present invention is 3 to 200 ppm by mass. Polyphenols are compounds in which two or more hydrogen atoms of an aromatic hydrocarbon have been replaced with hydroxyl groups. Examples of polyphenols include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins. In the present invention, the "total amount of polyphenols" refers to the total amount of these polyphenols contained in the beer-taste beverage.

[0015] The amount of total polyphenols affects the drinking response, depth of flavor, taste, etc. By setting the total polyphenol amount to 3 ppm by mass or more, the drinking response, depth of flavor, and taste can be improved. From the viewpoint of further improving these, the total polyphenol amount is preferably 4 ppm by mass or more, and more preferably 5 ppm by mass or more. The total polyphenol content of the beer-taste beverage of the present invention may also be 6 ppm by mass or more, 7 ppm by mass or more, 8 ppm by mass or more, 9 ppm by mass or more, 10 ppm by mass or more, 11 ppm by mass or more, 12 ppm by mass or more, 13 ppm by mass or more, 14 ppm by mass or more, 15 ppm by mass or more, 16 ppm by mass or more, 17 ppm by mass or more, 18 ppm by mass or more, 19 ppm by mass or more, 20 ppm by mass or more, 25 ppm by mass or more, 30 ppm by mass or more, 35 ppm by mass or more, 40 ppm by mass or more, 50 ppm by mass or more, 60 ppm by mass or more, 70 ppm by mass or more, 80 ppm by mass or more, 90 ppm by mass or more, or 100 ppm by mass or more. On the other hand, beverages with high total polyphenol content have reduced cloudiness stability and a heavy mouthfeel. Therefore, by adjusting the total polyphenol content of the beverage of the present invention to 200 ppm by mass or less, the cloudiness stability and mouthfeel of the beverage can be improved. To further improve these, the total polyphenol content is preferably 190 ppm by mass or less, more preferably 180 ppm by mass or less, even more preferably 170 ppm by mass or less, and particularly preferably 163 ppm by mass or less. The total polyphenol content of the beer-taste beverage of the present invention may also be 150 ppm by mass or less, 140 ppm by mass or less, 130 ppm by mass or less, 120 ppm by mass or less, 110 ppm by mass or less, 100 ppm by mass or less, 90 ppm by mass or less, 80 ppm by mass or less, 75 ppm by mass or less, 70 ppm by mass or less, 65 ppm by mass or less, 60 ppm by mass or less, 55 ppm by mass or less, 50 ppm by mass or less, 45 ppm by mass or less, 40 ppm by mass or less, or 35 ppm by mass or less. The total polyphenol amount can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw material (raw materials containing polyphenols such as malt), the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the pH in the mash tank, the pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), the wort filtration time, the set temperatures and holding times for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). When not using beer brewing equipment such as brewing tanks or fermentation tanks, the total polyphenol content can be adjusted by adding dilution water or carbonated water, selecting the amount and type of raw materials used, as well as by appropriately setting the time during the production process (such as the mixing time for mixing the raw materials), the temperature during the production process, the pH during the production process, the original extract concentration during the production process, etc. The total polyphenol content of the beer-taste beverage of the present invention can be controlled by adjusting the amount of raw materials with high polyphenol content, such as barley malt, malt husks, etc. Specifically, the total polyphenol content can be increased by increasing the amount of raw materials with high polyphenol content, such as grain raw materials such as barley and malt, raw materials for tea such as green tea, barley tea, black tea, and oolong tea, raw materials for coffee such as coffee beans, and raw materials such as peels, fruits, and seeds.

[0016] Generally, malt containing husks (grain husks) has a high nitrogen and polyphenol content, while soybeans, yeast extract, wheat, and wheat malt have a high nitrogen content but a low polyphenol content. Therefore, the total nitrogen and polyphenol content in a beer-flavored beverage can be increased or decreased by adjusting the blending ratio of the ingredients. Representative methods (1) to (4) for increasing or decreasing the total nitrogen and polyphenol content are listed below. (1) By increasing the amount of barley and malt containing husks, the total nitrogen and polyphenol content of beer-flavored beverages can be increased. (2) By increasing or decreasing the amount of soybeans, yeast extract, collagen, collagen peptides, etc. used, the total nitrogen content of the beer-flavored beverage can be increased or decreased while maintaining the total polyphenol content. (3) By increasing the amount of barley and malt containing husk and decreasing the amount of soybeans and yeast extract, the total amount of polyphenols can be increased while maintaining the total amount of nitrogen. (4) By reducing the amount of barley and malt containing husks and increasing the amount of soybeans and yeast extract, the total amount of polyphenols can be reduced while maintaining the total amount of nitrogen.

[0017] The total polyphenol content of the beer-taste beverage of the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0018] In the beer-taste beverage of the present invention, from the viewpoint of reducing wateriness and providing a beverage that is light to drink, the ratio of total nitrogen to total polyphenols, that is, total nitrogen (mg / 100 mL) / total polyphenols (ppm by mass), is preferably 0.2 to 9.5, more preferably 0.2 to 6.0, even more preferably 0.2 to 4.0, even more preferably 0.2 to 3.0, more preferably 0.25 to 2.8, even more preferably 0.3 to 2.7, even more preferably 0.35 to 2.6, even more preferably 0.4 to 2.5, and particularly preferably 0.5 to 2.4.

[0019] The beer-taste beverage of the present invention contains 2-methyl-2-pentenoic acid, with the content being 10,500 ppb by mass or less. 2-Methyl-2-pentenoic acid stimulates the throat of beer-flavored beverages, allowing for the provision of beer-flavored beverages with a moderate throat stimulation without excessively increasing the carbon dioxide content. In particular, beer-flavored beverages with an iso-α acid content of 0.1 ppm by mass or less are less likely to have the characteristic bitterness of hops, and beer-flavored beverages with total nitrogen and total polyphenol contents above a certain level tend to have a pronounced malt flavor. Therefore, the inclusion of a certain amount of 2-methyl-2-pentenoic acid effectively provides a moderate throat stimulation. Therefore, the 2-methyl-2-pentenoic acid content of the beer-taste beverage of the present invention is preferably 5 ppb by mass or more, more preferably 10 ppb by mass or more, even more preferably 15 ppb by mass or more, even more preferably 20 ppb by mass or more, even more preferably 25 ppb by mass or more, even more preferably 30 ppb by mass or more, even more preferably 35 ppb by mass or more, even more preferably 40 ppb by mass or more, even more preferably 45 ppb by mass or more, and particularly preferably 48 ppb by mass or more. The 2-methyl-2-pentenoic acid content of the beer-taste beverage of the present invention may also be 80 ppb by mass or more, 100 ppb by mass or more, 200 ppb by mass or more, 300 ppb by mass or more, or 400 ppb by mass or more. On the other hand, from the viewpoint of producing a beer-flavored beverage with reduced undesirable astringency, the content of 2-methyl-2-pentenoic acid in the beverage of the present invention is preferably 10,400 mass ppb or less, more preferably 10,300 mass ppb or less, even more preferably 10,200 mass ppb or less, and even more preferably 10,100 mass ppb or less. The 2-methyl-2-pentenoic acid content of the beer-taste beverage of the present invention may be 80 ppb by mass or more, 8000 ppb by mass or less, 6000 ppb by mass or less, 4000 ppb by mass or less, 2000 ppb by mass or less, or 1000 ppb by mass or less. The 2-methyl-2-pentenoic acid content in the beer-taste beverage of the present invention can be controlled, for example, by adding 2-methyl-2-pentenoic acid or adjusting the amount of raw materials with a high 2-methyl-2-pentenoic acid content used. The beer-taste beverage of the present invention may contain organic acids other than 2-methyl-2-pentenoic acid.

[0020] The content of 2-methyl-2-pentenoic acid in the beer-taste beverage of the present invention can be measured, for example, by gas chromatography mass spectrometry (m / z 114).

[0021] The beer-taste beverage of the present invention includes a non-alcoholic beer-taste beverage. The alcohol content of the beer-taste beverage of the present invention is not limited, but is preferably 0 to 20.0 (v / v)%, more preferably 0.5 to 17.0 (v / v)% or more, even more preferably 1.0 to 15.0 (v / v)%, even more preferably 2.0 to 12.0 (v / v)%, even more preferably 3.0 to 10.0 (v / v)%, and particularly preferably 4.0 to 9.0 (v / v)%. In this specification, the alcohol content is expressed as a volume / volume percentage (v / v%). The alcohol content of a beverage can be measured by any known method, for example, using a vibration density meter.

[0022] Furthermore, the beer-taste beverage of one embodiment of the present invention may further contain grain-derived spirits as an alcohol component. In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, and corn using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the resulting alcoholic beverages. Barley is preferred as the grain used as the raw material for spirits.

[0023] The color of the beer-taste beverage of one embodiment of the present invention is not particularly limited, and may be amber or golden like regular beer, black like dark beer, or colorless and transparent, or may be imparted with a desired color by adding a coloring agent (caramel color, etc.) or a colored ingredient (sugar solution, barley, malt, tea ingredients, etc.). The color of a beer-taste beverage can be distinguished with the naked eye, but it may also be specified by total light transmittance, chromaticity, etc.

[0024] The pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but is preferably 2.0 to 4.6, more preferably 2.5 to 4.5, even more preferably 3.0 to 4.2, even more preferably 3.2 to 4.0, even more preferably 3.3 to 3.9, even more preferably 3.4 to 3.8, even more preferably 3.5 to 3.8, and particularly preferably 3.6 to 3.8. The beer-taste beverage of the present invention contains 0.1 mass ppm or less of iso-α acids, which have bacteriostatic properties, and therefore carries the risk of microbial growth. To prevent this, the pH of the beer-taste beverage is preferably 4.5 or less, more preferably 4.0 or less, and even more preferably 3.8 or less. Furthermore, a pH of 2.0 or higher for the beer-taste beverage of the present invention tends to improve the flavor and aroma of the beverage. The pH of alcohol-containing beer-taste beverages is preferably 2.9 or higher, more preferably 3.0 or higher, even more preferably 3.1 or higher, and even more preferably 3.2 or higher. It is even more preferably 3.3 or higher, even more preferably 3.4 or higher, even more preferably 3.5 or higher, and particularly preferably 3.6 or higher, and the pH is preferably 4.6 or lower, more preferably 4.5 or lower, even more preferably 4.3 or lower, more preferably 4.1 or lower, even more preferably 4.0 or lower, preferably 3.9 or lower, and particularly preferably 3.8 or lower. Furthermore, since the non-alcoholic beer-taste beverage of the present invention contains 0.1 mass ppm or less of iso-α acids, which have bacteriostatic effects, there is a risk of microbial growth and proliferation. Therefore, to suppress the growth and proliferation of microorganisms, the pH of the non-alcoholic beer-taste beverage is preferably 4.1 or less, more preferably 4.0 or less, even more preferably 3.9 or less, and particularly preferably 3.8 or less. The pH can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw material (malt, corn grits, sugar solution, etc.), the amount of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mash tank, the proteolysis time in the mash tank, the pH in the mash tank, the pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), the type of acid used to adjust the pH (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid added to adjust the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). When not using beer brewing equipment such as a brewing tank or fermentation tank, the pH can be adjusted by adding dilution water or carbonated water, adding minerals (sodium salts, potassium salts, calcium salts, magnesium salts, etc.), adding water containing minerals, selecting the amount and type of acidulant used, the amount and type of raw materials used, as well as by appropriately setting the time during the production process (such as the mixing time involved in mixing the raw materials), the temperature during the production process, the pH during the production process, the original extract concentration during the production process, etc.

[0025] In order to provide a beer-taste beverage that is low in carbohydrates yet has a more natural aftertaste, the acidity, calculated as citric acid, of one embodiment of the present invention is preferably 0.01 g / 100 mL or more, more preferably 0.02 g / 100 mL or more, more preferably 0.03 g / 100 mL or more, even more preferably 0.04 g / 100 mL or more, still more preferably 0.05 g / 100 mL or more, and particularly preferably 0.06 g / 100 mL or more, and is also preferably 0.30 g / 100 mL or less, more preferably 0.25 g / 100 mL or less, more preferably 0.20 g / 100 mL or less, even more preferably 0.15 g / 100 mL or less, even more preferably 0.13 g / 100 mL or less, still more preferably 0.11 g / 100 mL or less, and particularly preferably 0.09 g / 100 mL or less. In this specification, the acidity of a beer-taste beverage, calculated as citric acid, can be measured using citric acid according to the method described in "8.6 Acidity" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee) and expanded and revised in 2013).

[0026] The concentration of original wort extract (O-Ex) in a beer-taste beverage according to one embodiment of the present invention is not particularly limited, but in the case of an alcoholic beer-taste beverage, from the viewpoint of imparting a light drinking experience to the beer-taste beverage, the concentration is preferably 5 to 18% by mass, more preferably 8 to 15% by mass, even more preferably 9 to 14% by mass, and particularly preferably 10 to 13.5% by mass. In this specification, the "original wort extract concentration" refers to the extract content defined by the Japanese Liquor Tax Law for beverages with an alcohol content of 1 (v / v)% or more, i.e., the concentration of the original wort extract at a temperature of 15°C in an original volume of 100 cm 3 For beverages with an alcohol content of less than 1% (v / v), it refers to the extract value (mass%) measured on a degassed sample in accordance with the analytical method established by the Brewers Association of Japan (BOCJ Beer Analysis Methods (Fermentation, Brewery Society of Japan, edited by the Brewers Association of Japan, revised November 1, 2004)). The original extract concentration can be adjusted by adding dilution water or carbonated water, adjusting the type of raw materials (malt, corn grits, sugar solution, collagen, collagen peptides, soybeans, corn protein, water-soluble dietary fiber, etc.), the amount of raw materials, the wort filtration time, the wort filtration pH, the boiling time, the boiling temperature, etc.

[0027] The beer-taste beverage of one embodiment of the present invention is suitable for packaging in a container, such as a glass bottle, a plastic bottle, a can, or a barrel, with cans, glass bottles, and plastic bottles being preferred from the standpoint of portability. Furthermore, unlike regular cans or colored bottles, when colorless, transparent glass or PET bottles are used, they are exposed to sunlight and fluorescent light. However, because the beer-taste beverage of one embodiment of the present invention is substantially free of hop-derived components, the generation of sunlight-related odors caused by exposure to sunlight is suppressed. Therefore, the beer-taste beverage of one embodiment of the present invention can also be filled into such colorless, transparent glass or PET bottles.

[0028] Optional ingredients such as grains and sweeteners that can be used in producing the beer-taste beverage of the present invention are described in detail in "1.1 Ingredients."

[0029] 1.1 Raw materials The main ingredients of the beer-taste beverage of one embodiment of the present invention are malt and water containing nitrogen, polyphenols, etc., and hops are not substantially used, but other ingredients such as preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, and acidulants may also be used.

[0030] When malt is used as a raw material, the malt refers to germinated, dried, and de-rooted seeds of wheat, such as barley, wheat, rye, oats, oats, adlay, and oats, and can be of any origin or variety. In the present invention, it is preferable to use barley malt. Barley malt is one of the malts most commonly used as an ingredient in beer-flavored beverages in Japan. Barley comes in varieties such as two-row barley and six-row barley, and either may be used. Furthermore, in addition to regular malt, colored malt may also be used. When colored malt is used, different types of colored malt may be used in combination as appropriate, or a single type of colored malt may be used.

[0031] In addition to malt, grains other than malt, proteins, yeast extracts, sugar solutions, etc. may also be used. Examples of such grains include wheat (barley, wheat, rye, oats, oats, pearl barley, oats, etc.) that do not fall under the category of malt, rice (white rice, brown rice, etc.), corn (corn grits, etc.), sorghum, potato, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, sugarcane, sweet potato, brown sugar, grapes, apples, and starches obtained therefrom, as well as extracts thereof. Examples of proteins include soybean protein, pea protein, yeast extract, collagen, collagen peptide, corn protein, and hydrolyzed products thereof.

[0032] In cases where malt is not used, examples of the beer-flavored beverage include liquid sugar containing a carbon source and a nitrogen source such as an amino acid-containing material such as the above-mentioned grains other than malt (e.g., soy protein, pea protein, yeast extract, collagen, collagen peptide, corn protein, or hydrolyzates thereof).

[0033] Malt contains nitrogen compounds and polyphenols. Therefore, in the present invention, it is preferable to set the malt ratio in the raw materials within a certain range so that the total nitrogen and polyphenol contents of the beer-taste beverage of the present invention fall within the ranges specified by the present invention. Specifically, the malt ratio is preferably 1% by mass or more, more preferably 3% by mass or more, and even more preferably 4% by mass or more. By setting the malt ratio within the above range, a beer-taste beverage with a beer-like flavor derived from malt can be produced. Furthermore, the malt ratio of the beer-taste beverage of the present invention may be 10% by mass or more, 20% by mass or more, or 30% by mass or more. The malt ratio of the beer-taste beverage of the present invention is preferably 90% by mass or less, more preferably 80% by mass or less, and even more preferably 75% by mass or less. The malt ratio of the beer-taste beverage of the present invention is preferably 65% ​​by mass or less, even more preferably 60% by mass or less. It may be 55% by mass or less, or 50% by mass or less. In this specification, the malt ratio means a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration-related Laws and Regulations, etc., which came into effect on April 1, 2018.

[0034] When the proportion of malt is reduced, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions, while nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and decomposition products thereof. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, soybeans, and peas. In particular, using sugars as raw materials can effectively suppress the barley aroma derived from malt.

[0035] The 2-methyl-2-pentenoic acid contained in the beer-taste beverage of one embodiment of the present invention may be 2-methyl-2-pentenoic acid contained in the raw materials, 2-methyl-2-pentenoic acid or an additive containing 2-methyl-2-pentenoic acid may be added, or 2-methyl-2-pentenoic acid generated during the brewing process may be used.

[0036] Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoate esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Commercially available preservatives, such as Strong Sunplazer (a mixture of sodium benzoate and butyl benzoate, manufactured by San-Ei Gen F.F.I. Co., Ltd.), may also be used. These preservatives may be used alone or in combination. The amount of the preservative to be added is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and still more preferably 20 to 900 ppm by mass.

[0037] Examples of sweeteners include commercially available saccharified solutions prepared by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, sugars of three or more sugars, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. There are also no particular limitations on the type of grain from which starch is produced, the starch purification method, or the conditions for enzymatic or acidic hydrolysis. For example, sugars with a higher maltose content may be used by appropriately setting the conditions for enzymatic or acidic hydrolysis. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions thereof (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

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

[0039] The bittering agent or bitterness imparting agent used is not particularly limited, as long as the content of iso-α acid, a type of bittering component found in large amounts in hops, is within the range of 0.1 mass ppm or less, and examples include rosemary, lychee, anise, juniper nut, sage, rhododendron, Ganoderma lucidum, bay leaf, mulberry, citrus extract, bitter persimmon extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, naringin, artemisia absinthium and artemisia absinthium extract, mulberry, and absinthin.

[0040] The antioxidant is not particularly limited, and any of those used as antioxidants in ordinary beer and happoshu can be used, such as ascorbic acid, erythorbic acid, and catechin.

[0041] The flavoring agent is not particularly limited, and common beer flavoring agents can be used. Beer flavoring agents are used to impart a beer-like flavor and include brewing components generated by fermentation. Specific examples of beer flavoring agents include esters and higher alcohols, such as isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, 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, methional, and furfural.

[0042] The acidulant is not particularly limited as long as it is a substance that has a sour taste, but examples thereof include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, and salts thereof. Among these acidulants, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, or salts thereof are preferred, and tartaric acid, phosphoric acid, malic acid, citric acid, lactic acid, acetic acid, or salts thereof are more preferred. These acidulants may be used alone or in combination of two or more.

[0043] Malic acid imparts a lingering flavor and richness to the aftertaste of a beer-taste beverage, and also imparts drinkability and a refreshing beer-like aftertaste, etc. Therefore, the malic acid content of the beer-taste beverage of the present invention is preferably 25 mg / L or more, more preferably 50 mg / L or more, even more preferably 75 mg / L or more, and particularly preferably 100 mg / L or more. On the other hand, from the viewpoint of providing a beer-flavored beverage with a moderate acidity, the malic acid content of the beverage of the present invention is preferably 450 mg / L or less, more preferably 400 mg / L or less, even more preferably 350 mg / L or less, even more preferably 300 mg / L or less, even more preferably 250 mg / L or less, and particularly preferably 200 mg / L or less.

[0044] Citric acid imparts a lingering aftertaste to the beer-taste beverage, and also makes it easy to drink, has a clean beer-like aftertaste, and is refreshing to drink, etc. Therefore, the citric acid content of the beer-taste beverage of the present invention is preferably 100 mg / L or more, more preferably 125 mg / L or more, even more preferably 150 mg / L or more, and particularly preferably 175 mg / L or more. On the other hand, from the viewpoint of producing a beer-flavored beverage with a moderate acidity, the citric acid content of the beverage of the present invention is preferably 500 mg / L or less, more preferably 450 mg / L or less, even more preferably 400 mg / L or less, even more preferably 350 mg / L or less, even more preferably 300 mg / L or less, and particularly preferably 250 mg / L or less.

[0045] Phosphoric acid imparts a sharp, crisp and stimulating aftertaste to the beer-taste beverage, and also makes it easy to drink and leaves a clean, beer-like aftertaste, etc. Therefore, the phosphoric acid content of the beer-taste beverage of the present invention is preferably 25 mg / L or more, more preferably 50 mg / L or more, even more preferably 100 mg / L or more, and particularly preferably 150 mg / L or more. On the other hand, from the viewpoint of producing a beer-flavored beverage with a moderate acidity, the phosphoric acid content of the beverage of the present invention is preferably 500 mg / L or less, more preferably 450 mg / L or less, even more preferably 400 mg / L or less, even more preferably 350 mg / L or less, even more preferably 300 mg / L or less, and particularly preferably 250 mg / L or less.

[0046] Tartaric acid imparts a lingering flavor and fullness to the aftertaste of a beer-taste beverage, and also imparts drinkability and a refreshing beer-like aftertaste, etc. Therefore, the tartaric acid content of the beer-taste beverage of the present invention is preferably 10 mg / L or more, more preferably 20 mg / L or more, even more preferably 30 mg / L or more, and particularly preferably 40 mg / L or more. On the other hand, from the viewpoint of providing a beer-flavored beverage with a moderate acidity, the tartaric acid content of the beverage of the present invention is preferably 600 mg / L or less, more preferably 550 mg / L or less, even more preferably 500 mg / L or less, even more preferably 450 mg / L or less, even more preferably 400 mg / L or less, and particularly preferably 350 mg / L or less.

[0047] Lactic acid imparts a lingering flavor and mellow aftertaste to the beer-taste beverage, and also imparts drinkability and a refreshing beer-like aftertaste, etc. Therefore, the lactic acid content of the beer-taste beverage of the present invention is preferably 75 mg / L or more, more preferably 100 mg / L or more, even more preferably 125 mg / L or more, and particularly preferably 150 mg / L or more. On the other hand, from the viewpoint of producing a beer-flavored beverage with a moderate acidity, the lactic acid content of the beverage of the present invention is preferably 600 mg / L or less, more preferably 500 mg / L or less, even more preferably 450 mg / L or less, even more preferably 400 mg / L or less, even more preferably 350 mg / L or less, and particularly preferably 300 mg / L or less.

[0048] The content of acidulants such as malic acid, citric acid, phosphoric acid, tartaric acid, and lactic acid in the beer-taste beverage of the present invention can be measured, for example, by high performance liquid chromatography. The content of acidulants such as malic acid, citric acid, phosphoric acid, tartaric acid, and lactic acid can be controlled by adjusting the amount of these acids or raw materials with a high content of these acids.

[0049] 1.2 Carbon dioxide The carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention may be carbon dioxide contained in the raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas. The beer-taste beverage of one embodiment of the present invention undergoes alcoholic fermentation, and therefore the carbon dioxide gas produced during this fermentation process can be used as is, but the amount of carbon dioxide gas can also be adjusted by adding carbonated water as appropriate.

[0050] The amount of carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention is expressed in terms of the carbon dioxide pressure of the beverage, but this is not particularly limited as long as it does not impede the effects of the present invention. Typically, the upper limit of the carbon dioxide pressure of the beverage is 5.0 kg / cm. 2 , 4.5kg / cm 2 , or 4.0 kg / cm 2 and the lower limit is 0.20 kg / cm2 , 0.50kg / cm 2 , or 1.0 kg / cm 2 Any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of a beverage may be 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: Furthermore, the amount of carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention is preferably 0.700 w / w% or less, 0.650 w / w% or less, 0.600 w / w% or less, 0.590 w / w% or less, 0.580 w / w% or less, 0.570 w / w% or less, 0.560 w / w% or less, 0.400 w / w% or more, 0.450 w / w% or more, 0.460 w / w% or more, 0.470 w / w% or more, 0.480 w / w% or more, or 0.490 w / w% or more. Since the beverage of the present invention contains 2-methyl-2-pentenoic acid, it is possible to provide a beverage that stimulates the throat without increasing the carbon dioxide gas pressure (content) higher than usual. In this specification, the gas pressure refers to the gas pressure inside the container, unless otherwise specified. The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample cooled to 20°C to a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, swinging the gas pressure gauge, and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

[0051] 1.3 Other additives The beer-taste beverage of one embodiment of the present invention may contain various additives as needed, provided that the effects of the present invention are not impaired. Such additives include, for example, coloring agents, foam-forming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and seasonings such as amino acids. The coloring agent is used to give the beverage a beer-like color, and caramel coloring can be used. The foam-forming agent is used to form a beer-like foam in the beverage or to maintain the foam in the beverage, and suitable examples include plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, peptide-containing substances such as collagen peptide, and yeast extract. The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast extract, bran components such as rice or wheat, vitamins, and minerals, which may be used alone or in combination.

[0052] 1.4 Packaged beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage. Packages of any shape and material may be used for packaged beverages. Examples of containers include glass bottles, cans, barrels, and plastic bottles. Cans, glass bottles, and plastic bottles are preferred, as they are particularly easy to carry.

[0053] 2. Manufacturing method of beer-flavored beverage 2.1 Fermented beer-flavored beverage manufacturing method The method for producing a beer-taste beverage according to one embodiment of the present invention is not particularly limited, but preferably comprises step (1) of adding yeast to ingredients containing water and malt to carry out alcoholic fermentation, and step (4) of adjusting the content of 2-methyl-2-pentenoic acid, and may further comprise step (2) of blending one or more ingredients that can be assimilated by yeast, and step (3) of adding grain-derived spirits. Step (1): Adding yeast to raw materials containing water and malt to carry out alcoholic fermentation. Step (2): A step of blending one or more raw materials that can be assimilated by yeast. Step (3): Adding grain-derived spirits. Step (4): A step of adjusting the content of 2-methyl-2-pentenoic acid.

[0054] The order of the above steps (1) to (4) is not particularly limited, but it is preferable that in step (2), raw materials that can be assimilated by yeast are blended with water and malt to prepare raw materials before fermentation, and then in step (1), the raw materials containing the raw materials that can be assimilated by yeast are subjected to alcoholic fermentation. Similarly, with regard to step (3), the order in which each step is performed is not particularly limited. For example, the blending of each component in step (3) may be performed on the raw materials before fermentation, before step (1), or on the raw materials after fermentation, after step (1). Similarly, the order in which the steps in step (4) are performed is not particularly limited. For example, the adjustment of the 2-methyl-2-pentenoic acid content in step (4) may be performed on the raw material after fermentation in step (1), but step (4) is preferably performed last. Specifically, it is preferable to produce a beer-taste base beverage based on steps other than step (4) (e.g., steps (1) to (3)), and then adjust the content of 2-methyl-2-pentenoic acid in the base beverage based on step (4). Because the beer-taste beverage of the present invention is substantially free of iso-α acids, the presence of a certain amount of yeast is likely to adversely affect the flavor. Therefore, in the production method of the present invention, it is preferable to remove the yeast by a filtration step. The order of the filtration step is not particularly limited, but it is preferably performed between steps (2) and (3). Furthermore, the production method of the present invention preferably does not include a step of blending hops, but beverages obtained without using hops, which have bacteriostatic effects, carry the risk of microorganisms growing and multiplying. Therefore, the production method of the present invention preferably includes a sterilization step to suppress the growth and proliferation of microorganisms. The order of the sterilization step is not particularly limited, but it is preferably performed after step (4). The sterilization step is preferably performed by heating.

[0055] The method for producing a beer-taste beverage according to one embodiment of the present invention preferably does not include a step of blending hops. Even if the production method of the present invention does not include a step of blending hops, this does not exclude embodiments in which hops are inevitably mixed in. Furthermore, the malt ratio in the production method of the present invention is not particularly limited, but is preferably 40% by mass or more, more preferably 42 to 100% by mass, even more preferably 45 to 90% by mass, even more preferably 50 to 80% by mass, and particularly preferably 50 to 70% by mass.

[0056] <Process (1)> Step (1) is a step of adding yeast to raw materials containing water and malt to carry out alcoholic fermentation. The raw materials are prepared by placing them in a brewing kettle or tank, adding enzymes such as amylase as needed, gelatinizing and saccharifying them, filtering and boiling them, and removing solids such as coagulated proteins in a clarifying tank.Yeast is then added to ferment the mixture, and the yeast is removed using a filter or the like.The raw materials can be prepared by adding additives such as water, flavorings, acidulants, and colorings as needed. Antioxidants, bittering agents, flavorings, acidulants, colorants, etc. may be added in predetermined amounts after the fermentation process, but they may also be added at any time during the production process, including the gelatinization and saccharification processes, and the timing of addition is not limited.

[0057] The yeast used in this process can be selected appropriately taking into consideration the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc., and both top-fermenting and bottom-fermenting yeast can be used to produce the beverage of the present invention, and commercially available yeast such as the Weihenstephan-34 strain (bottom-fermenting yeast) can also be used. The yeast may be added to the raw material as a yeast suspension, or may be added to the raw material as a slurry obtained by concentrating the yeast by centrifugation or sedimentation. Alternatively, the yeast may be added after the supernatant has been completely removed after centrifugation. The amount of yeast to be added to the raw material can be determined as appropriate, but for example, 5 × 10 6 cells / mL ~ 1 × 10 8 It is about cells / mL.

[0058] The conditions for alcoholic fermentation, such as the fermentation temperature and fermentation period, can be set as appropriate, but for example, fermentation may be carried out under the fermentation conditions for producing ordinary beer or happoshu, such as 8 to 25°C for 5 to 10 days. The temperature (increase or decrease) or pressure of the fermented liquid may be changed during the fermentation process. The beer-flavored beverage of the present invention has an iso-α acid content of 0.1 mass ppm or less, a total nitrogen content of 40 to 140 mg / 100 mL, and a total polyphenol content of 30 to 180 mass ppm. By controlling the content within these ranges, it is possible to impart a beer-like flavor derived from malt.

[0059] After the fermentation step, steps well known to those skilled in the art for producing beer-taste beverages, such as a storage step and a filtration step, may be carried out.

[0060] <Process (2), (3)> Step (2) is a step of blending one or more ingredients that can be assimilated by yeast. The ingredients that can be assimilated by yeast in step (2) are ingredients other than malt that serve as nitrogen and carbon sources, such as peas, corn, rice, soybeans, and yeast extract, but other ingredients can also be used. These ingredients also affect the taste and aroma of the beer-flavored beverage, so it is preferable to select them appropriately based on the consumer's preferences. Step (3) is a step of adding spirits derived from grains.

[0061] <Process (4)> Step (4) is a step of adjusting the content of 2-methyl-2-pentenoic acid. The beer-taste beverage of the present invention preferably has a 2-methyl-2-pentenoic acid content adjusted to fall within the above-mentioned range, and such a beverage can be produced by carrying out a process including step (4). Here, if the appropriate content is achieved by the 2-methyl-2-pentenoic acid derived from the raw materials, there is no need to add further 2-methyl-2-pentenoic acid. Alternatively, the 2-methyl-2-pentenoic acid content of the beer-taste beverage may be adjusted in step (4) by adding 2-methyl-2-pentenoic acid or an additive containing 2-methyl-2-pentenoic acid.

[0062] In steps (2) to (4), the ingredients to be added in each step may be added to the raw materials before fermentation or to the raw materials after fermentation, and may be added all at once or in multiple portions. Alternatively, the raw materials that can be assimilated by yeast and the spirits may be blended at the same time, and steps (2) to (4) may be carried out simultaneously. Furthermore, when steps (2) to (4) are carried out, other additives may also be added at the same time.

[0063] 2.2 Manufacturing method for non-fermented beer-flavored beverages 2. Method for producing non-fermented beer-flavored beverages The non-fermented beer-taste beverage of the present invention can be produced by adjusting the iso-α acid content, total nitrogen content, total polyphenol content, and 2-methyl-2-pentenoic acid content within each of the specified ranges. That is, the method for producing a non-fermented beer-taste beverage of the present invention includes the steps of adjusting the iso-α acid content, total nitrogen content, total polyphenol content, and 2-methyl-2-pentenoic acid content in the non-fermented beer-taste beverage. In the method for producing a non-fermented beer-taste beverage of the present invention, the total nitrogen content and total polyphenol content are as described above. Furthermore, in the method for producing a non-fermented beer-taste beverage of the present invention, the iso-α acid content can be adjusted to 0.1 mass ppm or less by, for example, not actively adding hops or components derived from hops as raw materials. In the production method of the present invention, the 2-methyl-2-pentenoic acid content may be adjusted either during or after the production of the non-fermented, beer-taste beverage. For example, it may be adjusted before, during, or after any one of the production steps, or before, during, or after multiple steps. It is sufficient that the 2-methyl-2-pentenoic acid content in the final non-fermented, beer-taste beverage falls within the respective specified ranges. For example, when producing the non-fermented beer-taste beverage of the present invention, the process includes a saccharification step in which raw materials containing malt are saccharified, a filtration step in which the saccharified liquid is filtered to obtain wort, a boiling step in which the wort is boiled, a separation step in which, after the boiling step, the lees are separated from the hot wort, a filtration step in which the obtained separated liquid is filtered, and a product preparation step in which deaerated water, carbon dioxide, seasoning components, and, if necessary, alcohol are added to the filtrate. Non-fermented beer-flavored beverages produced using malt as a raw material are first prepared by adding enzymes such as amylase to a mixture containing malt and other barley, as well as other grains, starch, sugars, bittering agents, or coloring agents, as needed, and water, followed by gelatinization and saccharification, followed by filtration to obtain a saccharified solution. Bittering agents and other additives are added as needed to the saccharified solution, which is then boiled and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified solution, a mixture of malt extract and warm water may be boiled. Known conditions may be used for the saccharification, boiling, and solids removal steps. After boiling, the resulting wort is filtered, and water, carbon dioxide, seasoning ingredients, and, if necessary, alcohol are added to the filtrate to obtain a non-fermented beer-flavored beverage. To achieve a more desirable flavor for a beer-flavored beverage in each of the above steps, aroma components such as fatty acid esters, ethyl acetate, and isoamyl acetate may be added at any step up to the filling stage. Furthermore, when producing a non-fermented beer-flavored beverage that does not use malt as an ingredient, first, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than barley or malt, a colorant, etc. are mixed with warm water to form a liquid sugar solution. This liquid sugar solution is then sterilized. Water, carbon dioxide, seasoning ingredients, and, if necessary, alcohol are added to the sterilized liquid sugar solution to obtain a non-fermented beer-flavored beverage. In each of the above steps, aroma components such as fatty acid esters, ethyl acetate, and isoamyl acetate may be added at any step up to the filling stage to achieve a more desirable flavor for a beer-flavored beverage.

[0064] The beer-taste beverage of one embodiment of the present invention thus obtained is filled into a predetermined container and distributed as a finished product on the market. The method for packaging the beer-taste beverage is not particularly limited, and any packaging method known to those skilled in the art can be used. In the packaging process, the beer-taste beverage of the present invention is filled and sealed in a container. Containers of any shape and material may be used in the packaging process, and examples of containers include those described in "1.4 Packaged Beverages." [Example]

[0065] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples. In addition, in the examples, the original wort extract concentration, total nitrogen content, total polyphenol content, and iso-α acid content were measured based on the method described in the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0066] <Preparation of fermented beer-flavored beverage> [Examples 1 to 12, Comparative Examples 1 to 8] The crushed barley malt was placed in a mash tank containing 120 L of warm water, the temperature was gradually increased, and the mixture was filtered to remove malt grains. The raw material liquid was then placed in a boiling kettle, and a sugar solution was added to achieve the specified malt ratio. The volume was then adjusted to 100 L with warm water to obtain hot wort. Specifically, the malt ratio was adjusted to 70% by mass in Examples 1 to 3 and Comparative Examples 1 and 2, 49% by mass in Examples 4 to 6 and Comparative Examples 3 and 4, 25% by mass in Examples 7 to 9 and Comparative Examples 5 and 6, and 5% by mass in Examples 10 to 12 and Comparative Examples 7 and 8. The resulting hot wort was cooled and aerated with oxygen to obtain 60 L of pre-fermentation liquid before the addition of yeast.

[0067] The pre-fermentation liquid thus obtained was boiled and cooled, after which beer yeast (bottom-fermenting yeast) was added to the resulting fermented mash and fermented for approximately one week. After a further maturation period of approximately one week, the yeast was removed by filtration, and extract-adjusted water was added to prepare a fermented beer-flavored beverage. The iso-α acid content, original wort extract concentration, total nitrogen content, total polyphenol content, and 2-methyl-2-pentenoic acid content of the fermented beer-taste beverages obtained in this manner were as shown in Table 1. The pH of the fermented beer-taste beverages of Examples 1 to 12 and Comparative Examples 1 to 8 was less than 4.0.

[0068] <Preparation of non-fermented beer-flavored beverage> [Examples 13 to 19, Comparative Examples 9 and 10] To water, barley extract was added so that the content was 700 mg / 100 mL, and as acidulants, lactic acid (200 mg / L), citric acid (200 mg / L), and malic acid (100 mg / L), and wheat spirits were added so that the alcohol content was 5.3 v / v%. 2-Methyl-2-pentenoic acid and collagen peptide were added so that the contents were as shown in Table 2, and sugars were added so that the original wort extract was as shown in Table 2, to obtain a non-fermented beverage raw material. Carbon dioxide was dissolved in the non-fermented beverage raw material so that the carbon dioxide content was 0.520 w / w%, to prepare the non-fermented beer-flavored beverages of Examples 13 to 19 and Comparative Examples 9 and 10.

[0069] <Sensory evaluation> Evaluation of beer-flavored beverages for their "throat irritation typical of beer-flavored beverages" and "unsuitable astringent aftertaste for beer-flavored beverages" The resulting beer-taste beverages were evaluated by the same four panelists who tasted each beverage as follows:

[0070] Each panelist tasted the beer-flavored beverages cooled to approximately 4°C and evaluated them based on the following criteria for "throat irritation typical of a beer-flavored beverage" and "unsuitable astringency aftertaste for a beer-flavored beverage" using scores in increments of 0.1 within a range of 3.0 (maximum) to 1.0 (minimum), and the average scores of the four panelists were calculated. The results are shown in Tables 1 and 2. For the evaluation, samples that met the following criteria of "1," "2," and "3" for "throat irritation typical of a beer-flavored beverage" and samples that met the following criteria of "1," "2," and "3" for "aftertaste astringency unsuitable for a beer-flavored beverage" were prepared in advance to ensure standardization among panelists. Furthermore, in both the sensory evaluations in Tables 1 and 2, no differences in scores of 2.0 or more were observed among panelists for the same beverage.

[0071] [A throat stimulation typical of beer-flavored beverages] · "3": Very good. · "2": Good. · "1": Bad. Based on the average value of the four panelists, the product was evaluated according to the following criteria, with a score of 2.0 or higher being considered a pass.

[0072] [A bitter aftertaste that is unsuitable for a beer-flavored beverage] · "3": Not felt. - "2": Almost not noticeable. · "1": Feel. Based on the average value of the four panelists, the product was evaluated according to the following criteria, with a score of 2.0 or higher being considered a pass.

[0073] [comprehensive evaluation] Beverages with a "throat irritation typical of a beer-flavored beverage" of 2.0 or higher and an "unsuitable astringency for a beer-flavored beverage" of 2.5 or higher were rated "Good." Additionally, beverages with a "throat irritation typical of beer-flavored beverages" score of less than 2.0 or a "astringency unsuitable for a beer-flavored beverage" score of less than 2.5 were rated "X."

[0074] [Table 1] [Table 2]

[0075] The results of the examples show that in a beer-flavored beverage with an iso-α acid content of 0.1 mass ppm or less, a total nitrogen content of 4 to 140 mg / 100 mL, and a total polyphenol content of 3 to 200 mass ppm, if 2-methyl-2-pentenoic acid is contained at 10,500 mass ppb or less, a beverage can be provided that has a pleasant throat sensation typical of a beer-flavored beverage and reduces the astringency that is unsuitable for a beer-flavored beverage. Even in the case of a beer-flavored beverage with an iso-α acid content of 0.1 mass ppm or less, a total nitrogen content of 4 to 140 mg / 100 mL, and a total polyphenol content of 3 to 200 mass ppm, if the 2-methyl-2-pentenoic acid content is too high, the throat irritation typical of a beer-flavored beverage will be exacerbated and the beverage will be more likely to have an astringent taste that is unsuitable for a beer-flavored beverage.On the other hand, if the 2-methyl-2-pentenoic acid content is low, the astringent taste that is unsuitable for a beer-flavored beverage will be suppressed, but the throat irritation typical of a beer-flavored beverage will tend to be exacerbated.

Claims

1. A beer-taste beverage having an iso-α acid content of 0.1 ppm by mass or less, a total nitrogen content of 4 to 140 mg / 100 mL, a total polyphenol content of 3 to 200 ppm by mass, and a 2-methyl-2-pentenoic acid content of 50 ppb by mass or more and 10,500 ppb by mass or less.

2. 2. The beer-taste beverage according to claim 1, wherein the total nitrogen content is 5 to 103 mg / 100 mL and the total polyphenol content is 4 to 163 ppm by mass.

3. 3. The beer-taste beverage according to claim 1 or 2, wherein the original wort extract (O-Ex) concentration is 5 to 18% by mass.

4. 4. The beer-taste beverage according to any one of claims 1 to 3, wherein the ratio of total nitrogen (mg / 100 mL) to total polyphenols (ppm by mass) is 0.2 to 3.

0.

5. 5. The beer-taste beverage according to claim 1, wherein at least a portion of the nitrogen or polyphenols is derived from malt.

6. 6. The beer-taste beverage according to any one of claims 1 to 5, wherein the malt ratio is 80% by mass or less.

7. 7. The beer-taste beverage according to any one of claims 1 to 6, wherein the beer-taste beverage is a fermented beer-taste beverage.

8. 7. The beer-taste beverage according to any one of claims 1 to 6, wherein the beer-taste beverage is a non-fermented beer-taste beverage.

9. 8. A method for producing the beer-taste beverage according to claim 7, comprising: A method for producing a beer-taste beverage, comprising the step of adding yeast to raw materials containing water and malt and carrying out alcoholic fermentation.

10. 9. A method for producing the beer-taste beverage according to claim 8, comprising: A method for producing a beer-taste beverage, comprising the step of mixing ingredients including water and an amino acid-containing material.

11. 11. The method for producing a beer-taste beverage according to claim 9 or 10, which does not include a step of blending hops.

12. The method for producing a beer-taste beverage according to any one of claims 9 to 11, further comprising the step of adding a grain-derived spirit.

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