Beer-flavored beverages

Abstract

To provide a beer-taste beverage that gives a sense of stimulation from alcohol while having a refreshing clear taste.SOLUTION: A beer-taste beverage has a degree of apparent fermentation of 70.0% or more and an alcohol content of 10.5 (v / v)% or more.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] In response to the diversifying tastes of consumers today, various beer-flavored beverages have been considered. and is provided. For example, Patent Document 1 proposes a beer-flavored beverage that has a beer-like bitterness and a refreshing aftertaste. For feeding purposes, 0.3 to 5 ppm of quasin and / or 0.5 to 5 ppm of quinine A beer-flavored beverage containing ne is described. In such a situation, the alcohol content is adjusted so that the stimulating sensation caused by alcohol can be felt. There is a demand for beer-flavored beverages with enhanced flavor. However, increasing the alcohol content makes the drink dry and difficult to drink. There is a tendency to [Prior art documents] [Patent documents]

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

[0004] In beer-flavored beverages, it provides a refreshing taste while still providing the stimulating sensation of alcohol. Therefore, there is a demand for beer-flavored beverages with a refreshing taste. [Means for solving the problem]

[0005] The present invention is a brewery with an apparent fermentation degree of 70.0% or more and an alcohol content of 10.5 (v / v )% or more of the beer-taste beverage. This includes inventions. [1] The apparent fermentation degree is 70.0% or more, and the alcohol content is 10.5 (v / v)% or more. A beer-flavored drink. [2] The beer-flavored beverage according to [1], wherein the total nitrogen content is 68 mg / 100 mL or more. [3] The beer-flavored beverage according to [1] or [2], wherein the malt ratio is 40% by mass or more. [4] The beer-flavored beverage according to [1] or [2], wherein the malt ratio is 50% by mass or more. [5] Any of [1] to [4], wherein the beer-flavored beverage is a fermented beer-flavored beverage. 2. A beer-flavored beverage according to claim 1. [6] Any of [1] to [5], in which the raw materials do not contain ethanol or ethanol-containing compositions A beer-flavored beverage as described above. [7] The beer beverage according to any one of [1] to [6], wherein the beer-taste beverage is beer. Ist beverages. [8] A beer-taste beverage according to any one of [1] to [7], which satisfies the following formula (1): Formula (1): X×Y≧700 [In the above formula (1), X represents the apparent fermentation degree (unit: %) of the beer-taste beverage, and Y represents The alcohol content of the beer-taste beverage (unit: (v / v)%) is shown. [9] The apparent fermentation degree is 70.0% or more, and the alcohol content is 10.5 (v / v)% or more. The method for producing a beer-taste beverage includes a fermentation step in which the beer is fermented so as to

[10] [9], which does not have an ethanol addition step and an ethanol-containing composition addition step. Manufacturing method.

[11] The apparent fermentation degree is 70.0% or more, and the alcohol content is 10.5% (v / v) or more. The method for improving the flavor of a beer-taste beverage comprises a step of adjusting the flavor of the beer-taste beverage to a desired level. [Effects of the Invention]

[0006] According to a preferred embodiment of the present invention, a refreshing feeling is obtained while feeling the stimulation derived from alcohol. To provide a beer-flavored beverage having a rich and refreshing taste. DETAILED DESCRIPTION OF THE INVENTION

[0007] 1. Beer-flavored beverages In this specification, the term "beer-flavored beverage" refers to an alcoholic beverage with a beer-like flavor. In other words, unless otherwise specified, the term "beer-flavored beverage" in this specification refers to a carbonated beverage containing beer. The term "carbonated beverage" includes any carbonated beverage having a beer flavor. Therefore, "beer-flavored beverages" are made from malt, hops, and water. These are fermented with yeast to produce beer, a fermented malt beverage, and fermented beer taste. Not only sweet drinks, but also beer flavorings containing esters, higher alcohols, lactones, etc. are added. The term also includes carbonated beverages containing beer flavorings, such as isoamyl acetate and ethyl acetate. , n-propanol, isobutanol, acetaldehyde, ethyl caproate, caprylic / capric triglyceride Ethyl acetate, isoamyl propionate, linalool, geraniol, citral, 4-bis(4-methylpropyl)methylpropionate Nilguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid Thenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrrolidone gin, γ-decanolactone, γ-undecalactone, ethyl hexanoate, 2-methylbutyric acid Ethyl, n-ethyl butyrate, myrcene, citral, limonene, maltol, ethyl malt ethanol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-butyl 1-Thenyl-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geraniol octanoic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid carboxylic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2- Aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy -5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane- 1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydro tetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, Hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β -Eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene β-Myrcene, Furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine Gin, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethyl furfural phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2- Examples include hexenal, nonanal, and phenethyl alcohol. Furthermore, the fermented beer-taste beverage of one embodiment of the present invention may contain a top-fermenting yeast (saccharomyces cerevisiae). It may also be an ale-flavored beverage brewed through a fermentation process using Lager beer brewed through a fermentation process using surface-fermenting yeast (Saccharomyces, etc.) The beverage may be a pilsner beer-flavored beverage or a pilsner beer-flavored beverage.

[0008] The apparent fermentation degree of the beer-taste beverage of the present invention is 70.0% or more, but it has a refreshing taste. From the perspective of creating a beer-flavored beverage with an improved pleasant taste, the target is 72.0% or more, 74.0% or more. .0% or more, 76.0% or more, 78.0% or more, 80.0% or more, 82.0% or more, 84 .0% or more, 86.0% or more, 88.0% or more, 89.0% or more, 90.0% or more, 91 .0% or more, 92.0% or more, 93.0% or more, 94.0% or more, 95.0% or more, 96 .0% or more, 97.0% or more, 98.0% or more, 99.0% or more, 100.0% or more, 1 01.0% or more, 102.0% or more, 103.0% or more, 104.0% or more, 105.0 % or more, 106.0% or more, 107.0% or more, 108.0% or more, 109.0% or more, It may be 110.0% or more, or 111.0% or more. The apparent fermentation degree of the beer-taste beverage of the present invention further enhances the beer-like barley flavor. From the viewpoint of providing a beer-flavored beverage, the content of the syrup is preferably 120.0% or less, more preferably 1 18.0% or less, more preferably 116.0% or less, even more preferably 114.0% or less It is even more preferably 112.0% or less, and particularly preferably 110.0% or less. , Also, 108.0 or less, 106.0 or less, 104.0 or less, 102.0 or less, 100. 0 or less, 98.0% or less, 96.0% or less, 94.0% or less, 93.0% or less, 92.0 % or less, 91.0% or less, 90.0% or less, 88.0% or less, 86.0% or less, 84.0 % or less, 82.0% or less, 80.0% or less, 78.0% or less, or 76.0% or less That's fine.

[0009] In this specification, the "apparent fermentation degree" refers to the percentage of the total sugar concentration in the liquid before fermentation that is higher than the yeast concentration. This means the percentage of sugar concentration that can be consumed as a nutrient source for alcoholic fermentation. The apparent fermentation degree AA of the beer-taste beverage of the present invention can be calculated using the following formula (1): . Formula (1): AA (%) = 100 × (P-Es) / P In the above formula (1), "P" is the original extract (raw wort extract), and "BCOJ B "Fermentation Analysis Methods (Edited by the Brewing Society of Japan, Brewery Association of Japan, November 1, 2004 revised edition)" It can be measured by the method described in Furthermore, "Es" indicates the apparent extract of the beer-taste beverage. The apparent extract is, for example, "BCOJ Beer Analysis Methods (Fermentation, Brewing Society of Japan, edited by Brewers Association of Japan, November 1, 2004) As described in the "Revised Japanese Edition," it can be calculated using the following formula (2). Formula (2): Es=-460.234+662.649×D-202.414×D 2 (In equation (2), D is the specific gravity of the degassed beer-taste beverage.) The appearance extract "Es" may become a negative value depending on D in the above formula (2). Therefore, the calculated apparent fermentation degree may exceed 100%.

[0010] The apparent fermentation level of beer-flavored beverages can be adjusted by adding dilution water or carbonated water, or by adjusting the ingredients. (malt, corn grits, sugar solution, etc.), amount of raw materials, type of enzyme, enzyme (carbohydrate decomposition enzyme The amount of enzymes (including enzymes, isomerases, etc.) added, the temperature during the enzyme reaction, the timing of adding the enzymes, and the saccharification Time, pH during saccharification, temperature during saccharification, mashing process (production of wort from malt addition to before yeast addition) pH during the mashing process, temperature during the mashing process, time for filtration of the wort, and when preparing the wort (including during mashing) The set temperature and holding time for each temperature range, the original extract concentration of the pre-fermentation liquid, and the fermentation process Original extract concentration, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast (number of growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) The cooling timing, cooling temperature, cooling time, etc. can be appropriately set.

[0011] The alcohol content of the beer-taste beverage of the present invention is 10.5 (v / v)% or more. From the perspective of creating a beer-flavored beverage with an enhanced alcohol-derived stimulating sensation, (v / v)% or more, 11.5(v / v)% or more, 12.0(v / v)% or more, 12.5( v / v)% or more, 13.0(v / v)% or more, 13.5(v / v)% or more, 14.0(v) / v)% or more, 14.5(v / v)% or more, 15.0(v / v)% or more, 15.5(v / v)% or more, 16.0(v / v)% or more, 16.5(v / v)% or more, 17.0(v / v) )% or more, 17.5(v / v)% or more, 18.0(v / v)% or more, 18.5(v / v) % or more, 19.0(v / v)% or more, 19.5(v / v)% or more, 20.0(v / v)% or 20.5 (v / v)% or more. Alcohol content is 30.0(v / v)% or less, 27.0(v / v)% or less, 25.0(v / v)% or less, 22.0(v / v)% or less, 20.0(v / v)% or less, 19.0(v / v)% or less, 18.5(v / v)% or less, 18.0(v / v)% or less, 17.5(v / v) )% or less, 17.0(v / v)% or less, 16.5(v / v)% or less, 16.0(v / v) % or less, 15.5(v / v)% or less, 15.0(v / v)% or less, 14.5(v / v)% Below, 14.0(v / v)% or less, 13.5(v / v)% or less, 13.0(v / v)% or more Lower, 12.5(v / v)% or less, 12.0(v / v)% or less, 11.5(v / v)% or less , or 11.0 (v / v)% or less.

[0012] In this specification, the alcohol content is expressed as a percentage based on volume / volume ((v / v)% The alcohol content of the beverage shall be determined by any known method. It can also be measured by a vibration type density meter, for example. The alcohol content can be adjusted by adding diluted water or carbonated water, or by adjusting the ingredients (malt, corn grits) type of enzyme, amount of enzyme to be added, timing of enzyme addition, Mashing time in the mash tank, protein decomposition time in the mash tank, pH in the mash tank, mashing process (malt addition) pH during the wort production process (before yeast is added), the amount of acid used to adjust the pH, pH Timing of adjustment (during brewing, during fermentation, when fermentation is complete, before beer filtration, after beer filtration, etc.) When preparing wort (including during saccharification), the set temperature and holding time for each temperature range, and the lees of the pre-fermentation liquid Original extract concentration, original extract concentration during fermentation process, fermentation conditions (oxygen concentration, aeration conditions) , yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, Pressure settings, carbon dioxide concentration, etc., and the addition of spirits or brewer's alcohol, etc., can be adjusted appropriately. This can be done. The apparent fermentation degree of the beer-taste beverage of the present invention is 70.0% or more, and the alcohol content is Since the content of the citric acid in the beer-taste beverage of one embodiment of the present invention is 10.5 (v / v)% or more, the appearance of the beverage is not affected. The beer-flavored beverage concentrate, which is produced under fermentation conditions with a yeast content of 70.0% or more, is mixed with carbonated water. or by adding ethanol to the original solution or by adding an ethanol-containing composition. It may also be produced by, for example, grinding.

[0013] The beer-taste beverage of one embodiment of the present invention contains ethanol or an ethanol-containing composition as an ingredient. The beverage may contain ethanol or an ethanol-containing composition as a raw material. The ethanol-containing composition may be a beverage containing no alcoholic beverage. Spirits such as liquor, shochu, awamori, whiskey, brandy, vodka, rum, tequila, and gin It is preferable to use distilled alcohol, brewer's alcohol, etc. In this specification, spirits refers to spirits made from wheat, rice, buckwheat, corn, potatoes, sugarcane, etc. The grain is used as a raw material, and is saccharified using malt or, if necessary, enzymes, and then fermented using yeast. It refers to alcoholic beverages obtained by distilling after being crushed. The plant is preferably a plant belonging to the Poaceae family, and more preferably wheat.

[0014] Furthermore, the beer-taste beverage of one embodiment of the present invention may be beer. In this specification, "beer" refers to a beverage made from malt, hops, water, and other ingredients. It refers to a beverage obtained by fermenting with yeast, and specifically, It means the terms defined in the Liquor Tax Act and the Liquor Administration Law Interpretation Notice. That is, when the beer-taste beverage of one embodiment of the present invention is beer, the above-mentioned apparent fermentation degree The alcohol content is adjusted through a fermentation process using yeast.

[0015] The beer-flavored beverage of the present invention has a refreshing taste and a stimulating sensation derived from alcohol. In order to obtain a beer-flavored beverage with improved taste and / or flavor, the following formula (1 ) is preferably satisfied. Formula (1): X×Y≧700 [In the above formula (1), X represents the apparent fermentation degree (unit: %) of the beer-taste beverage, and Y represents The alcohol content of the beer-taste beverage (unit: (v / v)%) is shown. X×Y defined in the formula (1) is 700 or more, preferably 750 or more, more preferably Preferably, it is 800 or more, more preferably 850 or more, even more preferably 900 or more, and even more preferably More preferably, it is 950 or more, particularly preferably 1000 or more, and also, 1050 or more, 1100 or more, 1150 or more, 1200 or more, 1250 or more, 1300 or more, 1350 or more or above, or 1400 or above, and may also be 3000 or below, 2800 or below, 2500 Below, below 2300, below 2200, below 2100, below 2000, below 1900, 18 It may be 00 or less, or 1700 or less.

[0016] The pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but may be adjusted to provide a refreshing beverage. From the viewpoint of improving the taste, the value is preferably 3.0 or more, more preferably 3.1 or more, More preferably, it is 3.2 or more, even more preferably, it is 3.3 or more, and even more preferably, it is 3.4 or more. More preferably, it is 3.5 or more, more preferably 3.6 or more, 3.6 or more, 3.7 or more, 3 .8 or higher, 3.9 or higher, 4.0 or higher, 4.1 or higher, 4.2 or higher, 4.3 or higher, 4.4 or higher , 4.5 or more, 4.6 or more, or 4.7 or more. From the viewpoint of control, the pH of the beer-taste beverage is preferably 5.0 or less, more preferably 4.0 or less. 0.9 or less, more preferably 4.8 or less, even more preferably 4.7 or less, even more preferably It is preferably 4.6 or less, particularly preferably 4.5 or less, and also preferably 4.4 or less, 4.3 or less. Below, 4.2 or below, 4.1 or below, 4.0 or below, 3.9 or below, 3.8 or below, 3.7 or below, 3. It may be 6 or less, 3.5 or less, 3.4 or less, or 3.3 or less. The pH can be adjusted by adding diluted water or carbonated water, or by adjusting the ingredients (malt, corn grits, sugar solution, etc.). Type of enzyme, amount of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, sugar content in the mash tank time, protein decomposition time in the mash tank, pH in the mash tank, mashing process (from adding malt to adding yeast) pH during the wort production process before fermentation, the type of acid used to adjust the pH (lactic acid, phosphoric acid, acid, tartaric acid, citric acid, etc.), the amount of acid used for pH adjustment, the type of pH adjustment Brewing (during brewing, during fermentation, when fermentation is complete, before beer filtration, after beer filtration, etc.), preparing wort When fermenting, the set temperature and holding time for each temperature range (including saccharification), the original extract of the pre-fermentation liquid, concentration, original extract concentration during fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety , Amount of yeast added, Number of yeast growths, Timing of yeast removal, Fermentation temperature, Fermentation time, Pressure setting, The cooling time, temperature, and time can be set appropriately. can.

[0017] The beer-taste beverage of one embodiment of the present invention is suitable for packaging. Examples of containers include glass bottles, plastic bottles, cans, and barrels, but they are particularly easy to carry. From this viewpoint, cans, glass bottles and plastic bottles are preferred.

[0018] Regarding optional additive ingredients such as grains and sweeteners that can be used in the production of the beer-taste beverage of the present invention, For details, see "1.1 Raw Materials."

[0019] 1.1 Raw materials The main ingredients of the beer-taste beverage of one embodiment of the present invention are water and malt, but hops It is preferable to use the fruits of grasses such as wheat, and other plants other than grasses. Pericarp, bark, leaves, flowers, stems, roots, seeds, sweeteners, water-soluble dietary fiber, bittering agents or bitter taste enhancers Agents, antioxidants, flavorings, acidulants, salts, etc. may also be used.

[0020] Malt is a type of grain that comes from barley, wheat, rye, oats, oats, adlay, and oats. It refers to the seeds that have been germinated, dried, and then de-rooted, regardless of origin or variety. good. In one embodiment of the present invention, it is preferable to use barley malt. Barley is one of the most commonly used malts for making alcoholic beverages. There are varieties of barley such as row barley and six-row barley, and any of them can be used. When using colored malt, different types of colored malt can be used. These may be used in combination as appropriate, or one type of colored malt may be used.

[0021] The malt used in the beer-taste beverage of the present invention is 80% or more modified. If the modification is less than 80%, the viscosity of the wort increases. This can cause the wort and beer to become sluggish and turbid, resulting in poor production efficiency, such as poor wort and beer filterability. Therefore, it is preferable to use malt with a modification of 80% or more. In this example and comparative example, malt with a modification of 80% or more was used. Modification is MEBAK Raw Materials Barley A djuncts Malt Hops And Hop Products Publi shed by the Chairman Dr.Fritz Jacob Self -published by MEBAK 85350 Freising-Weihe 3.1.3.8 Modifications of nstephan, Germany 2011 on and Homogeneity(Calcofluor Carlsberg It can be measured by the method described in Method-EBC. In the beer-taste beverage of one embodiment of the present invention, the malt used is selected from the group consisting of malts of the desired beer, ... It is preferable to select the malt appropriately depending on the color of the desired beverage. or two or more of them may be used in combination.

[0022] Malt contains nitrogen compounds. In order to make the total nitrogen content of the malt-flavored beverage fall within the range specified in the present invention, It is preferable to set the ratio within a certain range. The ratio of the total mass of the cellulose ester to the total mass of the cellulose ester is preferably 40% by mass or more, more preferably 45% by mass or more, and even more preferably is 50% by mass or more, more preferably 51% by mass or more, and even more preferably 52% by mass or more, Even more preferably 53% by mass or more, even more preferably 54% by mass or more, Preferably, it is 55% by mass or more, more preferably 56% by mass or more, and even more preferably 57% by mass or more. % by mass or more, particularly preferably 58% by mass or more, and also preferably 60% by mass or more, 62% by mass or more or more, 64% by mass or more, 66% by mass or more, 66.6% by mass or more, 67% by mass or more, 68 quality % by weight or more, 70% by mass or more, 72% by mass or more, 74% by mass or more, 76% by mass or more, 78 quality % by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass By increasing the malt ratio, the rich flavor derived from malt and the taste of barley can be achieved. This allows the production of beer-flavored beverages with a stronger flavor. In addition, if the malt ratio is too high, it is likely to give an undesirable feeling of fullness, so it is preferable to keep it at 95% by mass. % or less, more preferably 90% by mass or less, even more preferably 85% by mass or less, and even more preferably Preferably 80% by mass or less, even more preferably 78% by mass or less, even more preferably is 76% by mass or less, even more preferably 74% by mass or less, even more preferably 72% by mass or less % by mass or less, and even more preferably 70% by mass or less, and also 68% by mass or less, 67% by mass or less, % or less, less than 67% by mass, 66.6% by mass or less, 66% by mass or less, 65% by mass or less, 63 It may be 62% by mass or less, 60% by mass or less, or 58% by mass or less. In this specification, the malt ratio is based on the Liquor Tax Act and the Liquor Administration Act, which came into effect on April 1, 2018. This means a value calculated in accordance with the interpretation notices of relevant laws and regulations.

[0023] When reducing the malt ratio, increase the amount of ingredients other than malt that can be assimilated by yeast (carbon source, nitrogen source). The carbon source that can be assimilated by yeast includes monosaccharides, disaccharides, trisaccharides, and the like. Examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, etc. Examples include peas, wheat malt, ungerminated grains, and their decomposition products. Examples of grains include ungerminated barley, wheat, rye, oats, oats, adlay, and corn. Barley, rice (white rice, brown rice, etc.), corn, corn, potatoes, beans (soybeans, peas) These include soybeans, buckwheat, sorghum, millet, and barnyard millet. Starch and extracts thereof may also be used.

[0024] Fruits, peels, bark, etc. of plants other than grasses such as wheat that can be used as raw materials The leaves, flowers, stems, roots, and seeds are not particularly limited, but examples of plants other than grasses include citrus fruits. citrus fruits include oranges, soft fruits, herbs, and spices. Yuzu, lemon, lime, mandarin orange, grapefruit, Iyokan, kumquat, kabosu, Examples of soft fruits include peaches, blueberries, and citrus fruits. Dough, bananas, apples, grapes, pineapples, strawberries, pears, muscat, blackcurrants, etc. Herbs and spices include coriander, pepper, fennel, and flowers. Pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, oats Pice, vanilla, elderberry, grains of paradise, anise, star anise Examples include: The above can be used as is, crushed, or dissolved in water or ethanol. You can use the extract with a solvent or squeezed juice (such as fruit juice). One or more of them can be used in combination. The above can be used as appropriate to suit the consumer's taste, but a clean, refreshing taste like beer is recommended. To enjoy the flavor, the ingredients include the above citrus fruits, soft fruits, herbs, and spices. It is preferable to avoid or minimize the use of spices. No blackcurrants or blackcurrant juice are used as ingredients, as this gives the milk an unpleasant milky aroma. It is preferable to use no or a minimum amount of the agent.

[0025] The total nitrogen content of the beer-taste beverage of one embodiment of the present invention is used to enhance the umami of barley, the firmness, the satisfying taste, From the viewpoint of creating a beer-flavored beverage with enhanced flavor and taste, it is preferable to use a 68 mg / 100 mL or more, more preferably 70 mg / 100 mL or more, even more preferably is 73 mg / 100 mL or more, and even more preferably 75 mg / 100 mL or more. More preferably, it is 77 mg / 100 mL or more, and particularly preferably, it is 79 mg / 1 00mL or more, and also 80mg / 100mL or more, 82mg / 100mL or more, 8 4mg / 100mL or more, 86mg / 100mL or more, 88mg / 100mL or more, 90 mg / 100mL or more, 92mg / 100mL or more, 94mg / 100mL or more, 96m g / 100mL or more, 98mg / 100mL or more, 100mg / 100mL or more, 102 mg / 100mL or more, 104mg / 100mL or more, 106mg / 100mL or more, 1 08mg / 100mL or more, 110mg / 100mL or more, 112mg / 100mL or more , 114mg / 100mL or more, 116mg / 100mL or more, 118mg / 100mL or more, 120mg / 100mL or more, 122mg / 100mL or more, 124mg / 100 mL or more, 126 mg / 100 mL or more, 128 mg / 100 mL or more, 130 mg / 1 00mL or more, 132mg / 100mL or more, 134mg / 100mL or more, 136mg / 100mL or more, 138mg / 100mL or more, 140mg / 100mL or more, 142 mg / 100mL or more, 144mg / 100mL or more, 146mg / 100mL or more, 1 48mg / 100mL or more, 150mg / 100mL or more, 152mg / 100mL or more , 154mg / 100mL or more, 156mg / 100mL or more, 158mg / 100mL or more, or 160 mg / 100 mL or more. On the other hand, if the total nitrogen content is high, the beverage may be heavy to drink. The total nitrogen content is preferably 180 mg / 100 mL or less, and more preferably 175 mg / 100 mL or less. More preferably, 170 mg / 100 mL or less, and even more preferably, 168 mg / 100 mL or less. L or less, 166mg / 100mL or less, 164mg / 100mL or less, 162mg / 10 0mL or less, 160mg / 100mL or less, 158mg / 100mL or less, 154mg / 100mL or less, 152mg / 100mL or less, 150mg / 100mL or less, 148m g / 100mL or less, 146mg / 100mL or less, 144mg / 100mL or less, 14 2mg / 100mL or less, 140mg / 100mL or less, 138mg / 100mL or less, 136mg / 100mL or less, 134mg / 100mL or less, 132mg / 100mL or more Lower, 130mg / 100mL or less, 128mg / 100mL or less, 126mg / 100m L or less, 124mg / 100mL or less, 122mg / 100mL or less, 120mg / 10 0mL or less, 118mg / 100mL or less, 116mg / 100mL or less, 114mg / 100mL or less, 112mg / 100mL or less, 110mg / 100mL or less, 105m g / 100mL or less, 100mg / 100mL or less, 95mg / 100mL or less, 90m g / 100mL or less, 85mg / 100mL or less, 80mg / 100mL or less, 75mg It may be 70 mg / 100 mL or less, or 70 mg / 100 mL or less.

[0026] In the present invention, the "total nitrogen content" refers to the total amount of all nitrogen compounds such as proteins and amino acids. is. The total nitrogen content of the beer-taste beverage of the present invention is relatively high, and the nitrogen content is sufficient for yeast to assimilate. This can be controlled by adjusting the amount of raw materials used. The total amount of nitrogen can be increased by increasing the amount of buds used. Raw materials include, for example, malt, soybeans, yeast extract, peas, and ungerminated grains. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, and oats. Examples of suitable crops include wheat, adlay, oats, soybeans, and peas. In addition to the amount and type of ingredients used, the type of enzyme and the addition of enzymes (including proteolytic enzymes) are also important. Dosage, timing of enzyme addition, protein decomposition time in the brewing tank, pH in the brewing tank, brewing process pH during the wort production process (from malt addition to before yeast addition), the time for filtering the wort, and the preparation of the wort The set temperature and holding time for each temperature range during the brewing process, the boiling time and pH during the boiling process, Original extract concentration of the liquid, original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, Aeration conditions, yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, Fermentation time, pressure setting, carbon dioxide concentration, etc. can be adjusted as appropriate. The total nitrogen content of the beer-taste beverage according to the present invention can be determined, for example, according to the revised BCOJ Beer Analysis Method ( Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2010 It can be measured by the method described in the revised and expanded version of the Japanese Standard for Diabetes Meltdown (2001).

[0027] To increase the apparent fermentation level, vigorous fermentation is required. For example, increasing the fermentation temperature, increasing the amount of aeration (oxygen concentration in the wort), and increasing the amount of sugar that yeast eats. One way to do this is to increase the amount of available sugars. When fermentation progresses vigorously, nitrogen components are released into the system. As a result, the total nitrogen content tends to decrease due to the removal of nitrogen. Therefore, there is an inverse correlation between the apparent fermentation level and the total nitrogen content. Therefore, while the apparent fermentation degree is 70.0% or more, the total nitrogen content should be within the specified value. To control the above, for example, the effect on the apparent fermentation degree when adjusting the total nitrogen amount, and While checking the effect on total nitrogen content when adjusting the apparent fermentation level, we also investigated the malt and hop blends, By adjusting the brewing conditions, fermentation conditions, etc., the total nitrogen content and apparent fermentation degree can be adjusted to fall within the above ranges. Cut.

[0028] Hops used in one embodiment of the present invention may be in the form of pelleted hops or powdered hops. Hops used include isomerized hops, reduced hops, etc. Processed hop products such as those listed above may also be used. The amount of hops to be added is adjusted as appropriate, but is preferably 0.000 based on the total amount of the beverage. In addition, beer-flavored beverages that use hops as an ingredient contain hops. It is a beverage containing iso-α-acid, a component derived from hops. The iso-α acid content of the ingredients is based on the total amount (100% by mass) of the beer-flavored beverage. , preferably 5.0 mass ppm or more, more preferably 7.0 mass ppm or more, and even more preferably or 10.0 mass ppm or more, and 13.0 mass ppm or more, or 16. The iso-α acid content of beer-flavored beverages containing hops may be 0 ppm by mass or more. The content of is preferably based on the total amount (100% by mass) of the beer-taste beverage. 100.0 mass ppm or less, more preferably 95.0 mass ppm or less, and even more preferably 90.0 mass ppm or less, 85.0 mass ppm or less, 80.0 mass ppm or less Bottom, 75.0 mass ppm or less, 70.0 mass ppm or less, 65.0 mass ppm or less, 60 .0 mass ppm or less, 58.0 mass ppm or less, 56.0 mass ppm or less, 54.0 mass ppm or less, 52.0 mass ppm or less, 50.0 mass ppm or less, 48.0 mass ppm or less Bottom, 46.0 mass ppm or less, 44.0 mass ppm or less, 42.0 mass ppm or less, 40 .0 mass ppm or less, 38.0 mass ppm or less, 36.0 mass ppm or less, 34.0 mass It may be 32.0 ppm by mass or less, or 30.0 ppm by mass or less. In this specification, the content of iso-α-acids is determined according to the revised BCOJ Beer Analysis Method (Public Interest Foundation Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2013 The values ​​measured by the high performance liquid chromatography (HPLC) analysis method described in the supplementary revision means.

[0029] The bitterness value of the beer-taste beverage of the present invention is not particularly limited, but is preferably 5.0 BUs or more and 80 In this specification, the term "bitterness value" refers to the bitterness value of isohumulo. The bitterness value is an index of the bitterness caused by iso-α-acids such as maltodextrin. According to the method described in "8.15 Bitterness Value" in the "Bitterness Value Analysis Method (revised November 1, 2004)" Specifically, the acid is added to the degassed sample, and then the sample is dissolved in isooctane. The absorbance of the resulting isooctane layer was measured at 275 nm against isooctane. The bitterness value (BUs) can be obtained by measuring and multiplying by a factor. The bitterness value of the beer-taste beverage of the present invention is preferably 5.0 BUs or more, but more preferably Preferably 10.0 BUs or more, more preferably 15.0 BUs or more, and even more preferably 20.0 BUs or more, even more preferably 22.0 BUs or more, and even more preferably 24. 0 BUs or more, more preferably 28.0 BUs or more, even more preferably 30.0 BUs or more Us or more, more preferably 32.0 BUs or more, even more preferably 34.0 BUs or more, Even more preferably, 36.0 BUs or more, more preferably, 38.0 BUs or more, and Preferably 40.0 BUs or more, even more preferably 42.0 BUs or more, more preferably Preferably 44.0 BUs or more, more preferably 46.0 BUs or more, even more preferably 48.0 BUs or more, more preferably 50.0 BUs or more, and even more preferably 52.0 BUs or more Us or more, and even more preferably 54.0 BUs or more. Furthermore, the bitterness value of the beer-taste beverage of the present invention is preferably 80.0 BUs or less. However, it is more preferably 75.0 BUs or less, more preferably 70.0 BUs or less, and even more preferably Preferably, it is 65.0 BUs or less, and even more preferably, it is 60.0 BUs or less. 65.0 BUs or less, 60.0 BUs or less, 58.0 BUs or less, or 56.0 BUs s or less, even more preferably 54.0 BUs or less, and also 52.0 BUs or less, 50.0 BUs or less, 48.0 BUs or less, or 46.0 BUs or less, even more preferred Preferably, it is 44.0 BUs or less, also, 42.0 BUs or less, 40.0 BUs or less, It may be 38.0 BUs or less, or 36.0 BUs or less. The bitterness value depends on the content of iso-α-acids in the beverage, which are found in large amounts in hops. Therefore, by controlling the amount of hops used, it is possible to achieve a desired level of bitterness. A beverage with a good taste can be produced.

[0030] Sweeteners include commercially available sugar solutions made by decomposing grain-derived starch with acid or enzymes, and sugar solutions. Sugars, commercially available sugars such as starch syrup, sugars with three or more sugars, sugar alcohols, isomerized sugar, natural sugars such as stevia Sweeteners and artificial sweeteners. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. Also, the types of grains from which starch is made, the methods of refining starch, and the hydrolysis of starch using enzymes or acids There are no particular restrictions on the treatment conditions for hydrolysis, etc. For example, the conditions for hydrolysis using enzymes or acids can be appropriately selected. By appropriately setting, sugars with a higher ratio of maltose may be used. fructose, glucose, maltose, trehalose, maltotriose, maltose isomaltose, isomaltose, isomaltotriose, isomaltotetraose and It is also possible to use these sugar solutions (sugar solutions) and the like. Artificial sweeteners include, for example, aspartame and acesulfame potassium (acesulfame Sulfam K), sucralose, neotame, etc. These sweeteners may be used alone or in combination of two or more.

[0031] Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, and guar gum. - Gum hydrolyzate, pectin, glucomannan, alginic acid, laminarin, fucoidin, caramel From the viewpoint of versatility such as stability and safety, indigestible dextrin or or polydextrose is preferred.

[0032] In beer-flavored beverages, bitterness is preferably imparted by hops or the like. Furthermore, bittering agents or bitter taste imparting agents may be used. The bittering agent or bitterness imparting agent is not particularly limited, and may be any agent that imparts bitterness to ordinary beer or happoshu. Those used as antiseptics can be used, such as rose wax, litchi, phellodendron amurense, and amaranth. Juniper berries, sage, jasmine, Ganoderma lucidum, bay laurel, Ganoderma lucidum, mulberry, citrus extract , bitter gourd extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, Kidachia Barley extract, Rosemary extract, Ganoderma extract, Laurel extract, Sage extract, Ca Examples include mulberry extract, wormwood extract, absinthin, and alginic acid.

[0033] The antioxidant is not particularly limited, and may be used as an antioxidant in ordinary beer or low-malt beer. Examples of suitable esters include ascorbic acid, erythorbic acid, and catechin. can be.

[0034] The flavoring agent is not particularly limited, and a general beer flavoring agent can be used. The additives are used to give the brewer a beer-like flavor, and contain brewing ingredients that are produced by fermentation. Included. Beer-flavored beverages contain ethyl acetate, which is produced by alcoholic fermentation. However, ethyl acetate also functions as a flavoring agent. If alcoholic fermentation is involved in the manufacturing process, there is little need to add beer flavorings separately. Beer flavorings may be added if desired. Beer flavorings other than ethyl acetate include esters and higher alcohols. Specifically, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetal Dehyde, Ethyl Caproate, Ethyl Caprylate, Isoamyl Propionate, Linalool , geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3 -Pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole , 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ-undecalactone , ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, Limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural , methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octadecyl methyl ester Decanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid propanoic acid, γ-butyrolactone, 2-aminoacetophenone, 3-phenylpropionic acid Ethyl, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethylsulfonyl 3-Methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methyl 2-Methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyl cis-3-hexenaphthalene, hexanal, hexanol, cis-3-hexenaphthalene 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentene Benzyl-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethoxybenzone Tylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3 -Buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol Examples include:

[0035] The concentrations of the esters and higher alcohols in the beer-taste beverage of the present invention are determined by diluting the beverage with water or carbonated water. The sugar and amino acid composition of the pre-fermentation liquid before adding yeast, the sugar concentration and amino acid concentration degree, original extract concentration of pre-fermentation liquid, yeast variety, fermentation conditions (oxygen concentration, aeration conditions, yeast Variety, amount of yeast added, number of yeast multiplications, timing of yeast removal, fermentation temperature, fermentation time, pressure setting The temperature can be controlled by appropriately setting the temperature, the temperature (temperature, temperature, carbon dioxide concentration, etc.), the cooling timing, etc.

[0036] The acidulant is not particularly limited as long as it has a sour taste. For example, phosphoric acid, Enic acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta lactone or a salt thereof. Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, Phytic acid, acetic acid, succinic acid or salts thereof are preferred, and phosphoric acid, citric acid, lactic acid, alcoholic acid are also preferred. Taric acid, acetic acid or a salt thereof is more preferred, and phosphoric acid or a phosphate is particularly preferred. These acidulants may be used alone or in combination of two or more.

[0037] In one embodiment of the beer-taste beverage of the present invention, phosphoric acid or a phosphate is contained. Although it does not have any particular effect on suppressing the feeling of fullness that is unsuitable for beer-flavored beverages, It is possible to lower the pH to ensure microbial integrity while avoiding imparting an undesirable sour taste to the beverage. do.

[0038] Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; parahydroxybenzoates; Benzoic acid esters such as propyl benzoate and butyl parahydroxybenzoate; dimethyl dicarbonate, etc. In addition, as a preservative, strong Sanplazer (Sanei Gen F.F.I. Co., Ltd.) Commercially available preparations such as Benzyl Benzoate (a mixture of sodium benzoate and butyl benzoate) may also be used. These preservatives may be used alone or in combination of two or more. The amount of the preservative to be added is preferably 5 to 1200 ppm by mass, more preferably 10 to 110 ppm by mass. 0 ppm by mass, more preferably 15 to 1000 ppm by mass, and even more preferably 20 ~900 ppm by mass.

[0039] Examples of salts include sodium chloride, acid potassium phosphate, and acid calcium phosphate. , ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, salt Calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, Examples include monosodium citric acid, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more.

[0040] 1.2 Carbon dioxide The carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention is produced by dissolving the carbon dioxide contained in the raw materials. Alternatively, the compound may be dissolved by mixing with carbonated water or by adding carbon dioxide gas. . The beer-taste beverage of one embodiment of the present invention undergoes alcoholic fermentation, and the fermentation process The carbon dioxide gas produced can be used as is, but it can also be adjusted by adding carbonated water as needed. It may also be prepared.

[0041] 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.

[0042] When the beer-taste beverage according to one embodiment of the present invention is a packaged beverage, the carbonated The gas pressure may be adjusted as needed to achieve the above carbon dioxide concentration range. 5.0kg / cm 2 Below, 4.5kg / cm 2 or less than 4.0 kg / cm 2 Below is Also, 0.20kg / cm 2 More than 0.50kg / cm 2 or more, or 1.0 kg / cm 2 These upper and lower limits may be combined. The carbon dioxide pressure of the material is 0.20 kg / cm 2 More than 5.0kg / cm 2 Below, 0.50kg / cm 2 More than 4.5kg / cm 2 or less than 1.0 kg / cm 2 More than 4.0kg / cm 2 It may be the following: In this specification, the gas pressure refers to the gas pressure inside the container, unless otherwise specified. The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample at 20°C to a gas pressure gauge. After setting the pressure, open the stopcock of the gas pressure gauge to release the gas, then close the stopcock again and vibrate the gas pressure gauge. By moving the pointer and reading the value when it reaches a certain position, or by using a commercially available gauge It can be measured using a pressure measuring device.

[0043] 1.3 Other additives The beer-taste beverage of one embodiment of the present invention may contain, as needed, ingredients that do not impair the effects of the present invention. Various additives may be added. Such additives include, for example, coloring agents, foam-forming agents, fermentation accelerators, yeast extracts, and Examples of the seasoning include protein-based substances such as peptide-containing substances, and amino acids. Coloring agents are used to give beverages a beer-like color, such as caramel color. Foaming agents can be used to create a beer-like foam in the beverage or to enhance the flavor of the beverage. It is used to maintain the foam of the ingredients, and contains soybean saponin, quillaja saponin, and other plant-based saponins. Extracted saponin substances, plant proteins such as corn and soybeans, and collagen peptides Peptide-containing substances, yeast extract, raw materials derived from milk, etc. can be used as appropriate. The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast Extracts, rice and wheat bran components, vitamins, minerals, etc. are used alone or in combination. It is possible.

[0044] 1.4 Packaged beverages The beer-taste beverage of one embodiment of the present invention may be a packaged beverage. The containers used for the packaged beverages may be of any shape or material, and examples of the containers include bottles, Examples include cans, barrels, and plastic bottles, but cans are particularly preferred because they are easy to carry. , glass or plastic bottles are preferred.

[0045] 2. Manufacturing method of beer-flavored beverage One embodiment of the present invention is a method for producing a beer-taste beverage, comprising the following steps (1) to (3): ) Step (1): The raw material is subjected to at least one of saccharification, boiling, and solid content removal processes. This is the process of performing another process to obtain pre-fermentation liquid. Step (2): A step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. Step (3): Add yeast to the cooled pre-fermentation liquid obtained in step (2) until the apparent fermentation degree reaches 70.0%. A process of fermenting so that the above results are obtained (fermentation process).

[0046] In the manufacturing method of the beer-taste beverage, the total nitrogen content, alcohol content, pH, etc. are adjusted. The adjustment can be performed at one or more of the following times (i) to (v). The adjusting step is not essential. (i): Before step (1) (ii): Simultaneously with at least one of steps (1), (2), and (3). (iii): Between step (1) and step (2) (iv): Between step (2) and step (3) (v): After step (3)

[0047] In addition, in the method for producing a beer-taste beverage according to one aspect of the present invention, In order to adjust the amount of the ethanol, at least the ethanol addition step and the ethanol-containing composition addition step are performed. The method may also include either one of the steps of adding ethanol and adding an ethanol-containing composition. There does not have to be a rule. The ethanol composition added in the ethanol addition step and the ethanol-containing composition addition step The product is not particularly limited, but examples thereof include raw material alcohol, shochu, awamori, whiskey, and brewery products. Spirits (distilled alcohol) such as randy, vodka, rum, tequila, and gin, and brewed alcohol etc. can be used.

[0048] <Process (1)> In step (1), various raw materials are subjected to saccharification, boiling, and solid content removal treatments. This is a step in which at least one treatment is carried out to obtain a pre-fermentation solution. For example, when malt is used as the raw material, water and the raw materials including malt are mixed. It is added to the brewing kettle or tank, and if necessary, before fermentation, changes in the components derived from the raw materials are Enzymes such as polysaccharide-degrading enzymes and protease may be added to promote the decomposition. Examples of the enzyme agent include amylase, protease, purine nucleosidase, Deaminase, polyphenol oxidase, glucanase, xylase, pectinase , cellulase, lipase, glucosidase, glucoamylase, xanthine oxidase , transglucosidase, etc. In addition, the Liquor Tax Act and the Liquor Administration Related Laws and Regulations ( (Amended on June 27, 2018) Article 3 "7. Items not to be used as ingredients for alcoholic beverages" ) Enzymes that fall under the following category and are added during the brewing process for the purpose of streamlining sake brewing, etc. do. By adding these enzymes, the component composition of the resulting fermented beer-flavored beverage can be efficiently improved. The ingredients other than malt include hops, preservatives, and sweeteners. , water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. These may be added before or during the saccharification treatment. These may be added after the completion of saccharification treatment. It may be added after fermentation of the cole.

[0049] The mixture of various raw materials is heated and subjected to saccharification treatment to saccharify the starch in the raw materials. The temperature and time of mashing depends on the type of malt used, the malt ratio, water and ingredients other than malt. Considering the raw materials, the type and amount of enzymes used, and the original extract concentration of the final beverage, etc. In one embodiment of the present invention, in addition to beer-taste beverages, From the viewpoint of adjusting the degree of fermentation within the above range, the temperature of the saccharification treatment is 55 to 75°C. The saccharification time is preferably 15 to 240 minutes. After the saccharification treatment, filtration is carried out to obtain a saccharified solution. Obtained.

[0050] It is preferable to subject this saccharified solution to a boiling treatment. When using hops or bittering agents as raw materials during this boiling process, Hops and bittering agents are preferably added between the start and end of boiling the saccharified liquid. It may be possible. Instead of the saccharified liquid, malt extract is mixed with warm water and then hops, bittering agents, etc. are added. A pre-fermentation solution may be prepared by adding the above and boiling the mixture.

[0051] In addition, if malt is not used as a raw material, liquid sugar containing a carbon source, wheat or Nitrogen sources other than malt that contain amino acids, hops, preservatives, sweeteners, and water-soluble dietary fiber are also used. A mixture of fiber, bittering agent or bittering agent, antioxidant, flavoring agent, acidulant, salt, etc. with warm water. Alternatively, a liquid sugar solution may be prepared and then boiled to prepare a pre-fermentation solution. . If hops are used, they may be added before the boiling treatment, or from the start to the end of boiling the liquid sugar solution. It may be added before the end of the period.

[0052] <Process (2)> Step (2) is a step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. After the boiling process is completed, the water is transferred to a whirlpool and cooled to 0-23°C. In addition, solid matter such as coagulated proteins may be removed to adjust the original extract concentration. . Through this treatment, a cooled pre-fermentation liquid is obtained.

[0053] <Process (3)> In step (3), yeast is added to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation. It is a process. The yeast used in this process is selected taking into consideration the type of fermented beverage to be produced, the desired flavor, and fermentation conditions. The yeast may be selected appropriately taking into consideration the above. Either top-fermenting yeast or bottom-fermenting yeast may be used. good.

[0054] The yeast may be added to the raw material as a yeast suspension, or the yeast may be separated by centrifugation or sedimentation. A concentrated slurry of the fermentation liquid may be added to the pre-fermentation liquid. The amount of yeast added to the stock solution can be determined as appropriate. , 5×10 6 cells / mL ~ 1 × 10 8 cells / mL.

[0055] The conditions for alcoholic fermentation, such as fermentation temperature and fermentation period, are as follows: the apparent fermentation degree is 70.0 The temperature is set to be 8 to 25°C and fermented for 5 to 10 days. During the fermentation process, the temperature (increase or decrease) or pressure of the fermentation liquid can be changed. That's fine. The apparent fermentation degree of beer-flavored beverages is determined by the activity of polysaccharide-degrading enzymes such as transglucosidase. The type, amount and timing of addition can be adjusted as needed. The temperature (increase or decrease) or pressure of the fermentation liquid can also be changed during the process. It can be adjusted. After this process is completed, the yeast is removed using a filter, and water, flavorings, and acidulants are added as needed. Additives such as pigments may also be added.

[0056] To reduce the alcohol content, carbonated water is added through a carbonation process. Good too. After steps (1) to (3), the beer is subjected to a storage step, a filtration step, and other steps known to those skilled in the art to improve the beer taste. The process may be carried out in the manufacture of beverages. The fermented beer-flavored beverage obtained in this way is filled into a specified container and sold as a finished product. and distributed to the market. The method for packaging the fermented beer-flavored beverage is not particularly limited, and may be any method known to those skilled in the art. The fermented beer-flavored beverage can be packed into a container. The product is filled into a container and sealed. Containers of any shape and material can be used in the container filling process. Examples of the container are as described above.

[0057] 3. Method for improving the flavor of beer-flavored beverages The present invention also relates to a method for improving the flavor of a beer-taste beverage. Specifically, the method involves preparing a beer-flavored beverage with an apparent fermentation degree of 70.0% or more and Adjust the alcohol content to 10.5% (v / v) or more.

[0058] In this specification, the "flavor" of a beer-flavored beverage refers to the umami of barley, the rich flavor derived from barley, and In this specification, "improved flavor" includes a pleasant taste, satisfying drinking, and rich flavor. " or "improving the flavor" means adjusting the apparent fermentation degree and alcohol content to the above ranges. The beverages that have been adjusted have less of an alcohol-induced stimulant or a refreshing taste compared to beverages that have not been adjusted. This means that the crisp, refreshing taste is improved.

[0059] For methods of adjusting the apparent fermentation level and alcohol content, please refer to "1. Beer-flavored beverages" above. Also as described above in "2. Method for producing beer-taste beverages." [Example]

[0060] The present invention will be explained in more detail below with reference to examples, etc., but the present invention will be more clearly understood by these examples. There are no restrictions on In the examples, the apparent fermentation degree was measured according to the revised BCOJ beer analysis method (BCOJ, Japan Breweries Ltd.). (Published by the Brewers Association, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013) The alcohol content was measured using a vibration density meter. .

[0061] <Beverage preparation> After adding crushed barley malt to a mash tank containing 120L of hot water, the temperature is gradually increased. After filtration, the raw material liquid and hops were placed in a boiling kettle. Sugar solution was added to achieve the desired malt ratio, and the volume was adjusted to 100 L with hot water to obtain hot wort. The malt ratio is adjusted to 40-100%, and a 100% malt beer is No sugar solution was added to the milk-flavored beverage. The resulting hot wort is cooled and aerated with oxygen to obtain a pre-fermentation liquid 60% before yeast addition. I got an L. In addition, the alcohol content of the beverages of Comparative Examples 8 to 10 was adjusted by adding spirits. In the beverages of the other examples and comparative examples, ethanol or an ethanol composition was not added. Ta.

[0062] Add beer yeast (top-fermenting yeast) to the pre-fermentation liquid obtained in this way and let it ferment for about a week. After fermentation, the yeast is removed by filtration and the extract-adjusted water is added. A beer-flavored beverage was prepared by adding In each example and comparative example, the amount and type of raw materials such as malt and hops, The feeding pattern, type of polysaccharide-degrading enzyme and proteolytic enzyme, amount and timing of addition Setting temperature for each temperature range when preparing wort, holding time, pH adjustment, turbidity during wort filtration The alcohol content, timing of hop addition, boiling time, fermentation conditions, etc. were appropriately set, and the alcohol content shown in Table 1 was obtained. The alcohol content, apparent fermentation degree, and total nitrogen content were adjusted.

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

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

[0065] [Irritation from alcohol] 3.0: The stimulating sensation from the alcohol is very strong. 2.5: A strong stimulating sensation from the alcohol. 2.0: A stimulating sensation derived from alcohol. 1.5: There is not much of an alcohol-induced irritation. 1.0: Almost no irritation from alcohol.

[0066] [Clean and refreshing taste] 3.0: A very strong, refreshing taste. 2.5: A strong, refreshing taste. 2.0: A clean, refreshing taste. 1.5: Not very refreshing or clean. 1.0: The clean, refreshing taste is barely noticeable.

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

[0068] [Table 1]

[0069] From the results of the examples, it was found that the apparent fermentation degree of the beer-flavored beverage was 70.0% or more, and If the alcohol content is 10.5% (v / v) or more, it is said to have an "alcohol-induced irritation." While having these properties, we were able to provide a beverage that also had a "clean, refreshing taste."

Claims

1. A beer-flavored beverage having an apparent fermentation degree of 70.0% or more, an alcohol content of 11.5 (v / v)% or more, and a total nitrogen content of 92 mg / 100 mL or more and 180 mg / 100 mL or less.

2. 2. The beer-taste beverage according to claim 1, wherein the total nitrogen content is 98 mg / 100 mL or more.

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

4. 4. The beer-taste beverage according to claim 1, wherein the malt ratio is 40% by mass or more.

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

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

7. 7. The beer-taste beverage according to claim 1, wherein raw materials do not include ethanol or an ethanol-containing composition.

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

9. 9. The beer-taste beverage according to any one of claims 1 to 8, which satisfies the following formula (1): Formula (1): X×Y≧700 [In the above formula (1), X represents the apparent degree of fermentation of the beer-taste beverage (unit: %), and Y represents the alcohol content of the beer-taste beverage (unit: (v / v)%).]

10. The method for producing a beer-taste beverage includes a fermentation step in which fermentation is carried out so that the apparent fermentation degree is 70.0% or more, the alcohol content is 11.5 (v / v)% or more, and the total nitrogen content is 92 mg / 100 mL or more and 180 mg / 100 mL or less.

11. The method according to claim 10, which does not include a step of adding ethanol or a step of adding an ethanol-containing composition.

12. A method for improving the flavor of a beer-flavored beverage, comprising a step of adjusting the apparent fermentation degree to 70.0% or more, the alcohol content to 11.5 (v / v)% or more, and the total nitrogen content to 92 mg / 100 mL or more and 180 mg / 100 mL or less.

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