Beer-flavored beverages

Abstract

Provided is a beer-flavored beverage that contains less than 0.07 ppm by mass diacetyl, at least 0.07 ppm by mass ethyl acetate, and at least 0.4 (v / v)% but less than 1.5 (v / v)% ethanol; has a H2S content of less than 5 ppb by mass; and has a final degree of fermentation (LA) of at most 60%.

Description

[Technical Field]

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

[0002] In recent years, consumers have become more health-conscious, leading to an increasing demand for low-alcohol beer, which has a reduced alcohol content. However, low-alcohol beer tends to have a thinner overall taste than regular beer, resulting in a flat, shallow flavor. Generally, a method for improving flavor by blending additives to enhance flavor is known. For example, Patent Document 1 (JP 2019-208453 A) describes a non-alcoholic beer that contains hydroxy acid esters and adjusts the ratio of sweetness to the concentration (mass) of the hydroxy acid esters within a specific range, thereby increasing the stickiness in the throat without increasing the extract content. During the fermentation process in typical beer production, sugars and amino acids are metabolized by yeast, which produces ethanol, esters, and higher alcohols, which impart a beer-like flavor. However, non-alcoholic beer-flavored beverages with an ethanol content of 0.00% are generally produced without using the fermentation process, and flavorings such as esters and higher alcohols are sometimes added to impart a fermented flavor, but it is difficult to reproduce the fermented flavor of beer simply by adding such flavorings. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2019-208453 Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention provides a beer-taste beverage that has a low ethanol content and has an excellent fermented feel and flavor typical of a beer-taste beverage, and a method for producing the same. [Means for solving the problem]

[0005] The present invention includes the following aspects. [1] Contains diacetyl in an amount of less than 0.07 ppm by mass, ethyl acetate in an amount of 0.07 ppm by mass or more, and ethanol in an amount of 0.4 (v / v)% or more but less than 1.5 (v / v)%, The H2S content is less than 5 ppb by mass, A beer-flavored beverage with a final fermentation degree (LA) of 60% or less. [2] The beer-flavored beverage according to [1], having a pH of less than 4.0. [3] The beer-taste beverage according to [1] or [2], which contains 50 to 1000 ppm by mass of lactic acid or 50 to 1000 ppm by mass of phosphoric acid. [4] The beer-taste beverage according to any one of [1] to [4], wherein the real extract concentration is 1 to 10 (w / w)%. [5] A process for producing wort from raw materials including malt and water; adding yeast to the wort and fermenting it; and A step of stopping the fermentation midway, The amount of yeast added is 40 x 10 6 cells / mL or more, Fermentation temperature is 0.6 to 6.0°C. A method for producing a beer-flavored beverage. [6] The method according to [5], wherein the fermentation time in the fermentation step is 25 hours or more. [7] The method according to [5] or [6], wherein the final degree of fermentation (LA) of the beer-taste beverage is 50% or less. [8] The method according to any one of [5] to [7], further comprising a step of adding hops. [9] The method according to any one of [5] to [8], further comprising the step of adding brewed vinegar.

[10] The method according to any one of [5] to [9], wherein the yeast is bottom-fermenting yeast.

[11] The manufacturing method according to any one of [5] to

[10] , wherein the beer-taste beverage contains less than 5 ppb by mass of H2S, less than 0.07 ppm by mass of diacetyl, 0.07 ppm by mass or more of ethyl acetate, and 0.4% (v / v) or more and less than 1.5% (v / v) of ethanol.

[12] A beer-flavored beverage produced by the method according to any one of [5] to

[11] .

[13] A beer-taste beverage produced by the production method according to any one of [5] to

[11] , which is the beer-taste beverage according to any one of [1] to [5]. [Effects of the Invention]

[0006] A beer-taste beverage in one preferred embodiment of the present invention has a low ethanol content and can be a beverage with an excellent fermented taste and flavor characteristic of a beer-taste beverage. DETAILED DESCRIPTION OF THE INVENTION

[0007] 1. Beer-flavored beverages The beer-taste beverage of one embodiment of the present invention has a lower ethanol content than typical beer-taste beverages, specifically a beverage containing 0.4% (v / v) or more and less than 1.5% (v / v) of ethanol, thereby providing a beverage with a superior flavor and fermented taste characteristic of beer-taste beverages compared to ethanol-free non-alcoholic beer-taste beverages. As used herein, the term "beer-flavored beverage" is not particularly limited as long as it exhibits the flavor of beer. Examples of types of beer-flavored beverages include alcohol-containing beer-flavored beverages and non-alcoholic beer-flavored beverages with an alcohol content of less than 1% (v / v). In other words, unless otherwise specified, the term "beer-flavored beverage" as used herein encompasses any carbonated beverage with a beer flavor. Therefore, it is not limited to beverages produced by adding yeast to wort and fermenting it, but also includes carbonated beverages to which beer flavorings, such as esters, higher alcohols (e.g., isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate), 4-vinylguaiacol, and linalool, have been added. The beer-taste beverage 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 a malt-based beer-taste beverage is preferred, and a barley malt-based beer-taste beverage is more preferred. The beer-taste beverage of the present invention is a fermented beer-taste beverage obtained through a fermentation process using top-fermenting yeast (e.g., Saccharomyces cerevisiae) or bottom-fermenting yeast, with a final degree of attenuation (LA) of 60% or less, with a fermented malt beer-taste beverage being more preferred, and a fermented barley malt beer-taste beverage being even more preferred. The beer-taste beverage of the present invention may also be a beer-taste beverage containing distilled alcoholic beverages such as spirits, whiskey, or shochu, with spirit-containing beer-taste beverages being preferred.

[0008] The ethanol content of the beer-taste beverage in one embodiment of the present invention is less than 1.5 (v / v)%, but from the perspective of providing a beer-taste beverage with an improved fermented flavor, it is preferably less than 1.3 (v / v)%, more preferably less than 1.1 (v / v)%, even more preferably less than 1.0 (v / v)%, and may be less than 0.9 (v / v), less than 0.8 (v / v), less than 0.7 (v / v), or less than 0.6 (v / v). The ethanol content of the beer-taste beverage of one embodiment of the present invention is 0.4 (v / v)% or more, preferably 0.41 (v / v)% or more, more preferably 0.42 (v / v)% or more, even more preferably 0.43 (v / v)% or more, even more preferably 0.44 (v / v)% or more, even more preferably 0.45 (v / v)% or more, even more preferably 0.48 (v / v)% or more, and particularly preferably 0.50 (v / v)% or more. In this specification, the ethanol content is expressed as a volume / volume percentage (v / v%). The ethanol content of a beverage can be measured by any known method, for example, by a vibration density meter. The ethanol content can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, 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 amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times 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, 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.), the addition of spirits, brewer's alcohol, etc.

[0009] The beer-taste beverage of the present invention contains less than 0.07 ppm by mass of diacetyl, preferably 0.068 ppm by mass or less, more preferably 0.065 ppm by mass or less, and even more preferably 0.063 ppm by mass or less. Alternatively, the diacetyl content in the beer-taste beverage of the present invention may be 0.060 ppm by mass or less, 0.058 ppm by mass or less, 0.056 ppm by mass or less, 0.053 ppm by mass or less, or 0.050 ppm by mass or less. Furthermore, there is no particular lower limit for the diacetyl content in the beer-taste beverage of the present invention, but it may be 0.001 ppm by mass or more, 0.01 ppm by mass or more, 0.02 ppm by mass or more, 0.03 ppm by mass or more, 0.04 ppm by mass or more, or 0.05 ppm by mass or more. The diacetyl content may be adjusted by adding diacetyl to the beer-taste beverage, or by appropriately setting fermentation conditions, etc. The diacetyl content can be measured by gas chromatography. The diacetyl content can be adjusted by appropriately setting the following: addition of dilution water or carbonated water, addition of diacetyl-containing flavoring, amount of diacetyl-containing flavoring, amount of diacetyl-containing raw material, addition of diacetyl-containing raw material, type of raw material, amount of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, set temperature, holding time and pH for each temperature range when preparing wort (including during saccharification), original extract concentration of pre-fermentation liquid, pH of pre-fermentation liquid, original extract concentration during the fermentation process, pH during the fermentation process, fermentation conditions (pH, 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, post-fermentation conditions, aging conditions, timing of cooling, timing of temperature change, etc.).

[0010] The H2S content of the beer-taste beverage of the present invention is less than 5 ppb by mass. Because a high level of H2S in a beverage gives it a hot spring smell, the H2S content is preferably 4.5 ppb by mass or less, more preferably 3.5 ppb by mass, even more preferably 3.0 ppb by mass or less, even more preferably 2.5 ppb by mass or less, even more preferably 2.4 ppb by mass or less, even more preferably 2.3 ppb by mass or less, even more preferably 2.2 ppb by mass or less, even more preferably 2.1 ppb by mass or less, even more preferably 2.0 ppb by mass or less, even more preferably 1.9 ppb by mass or less, even more preferably 1.8 ppb by mass or less, even more preferably 1.7 ppb by mass or less, even more preferably 1.6 ppb by mass or less, even more preferably 1.5 ppb by mass or less, even more preferably 1.4 ppb by mass or less, even more preferably 1.3 ppb by mass or less, even more preferably 1.2 ppb by mass or less, even more preferably 1.1 ppb by mass or less, and even more preferably 1.0 ppb by mass or less. It is also particularly preferred that the beverage of the present invention is free of H2S. In this specification, the content of H2S can be measured by gas chromatography. The H2S content can be adjusted by adjusting the addition of dilution water or carbonated water, the type and amount of raw materials, the type of enzyme, the amount and timing of enzyme addition, the temperature settings for each temperature range during wort preparation (including saccharification), the holding time and pH, the original extract concentration of the pre-fermentation liquid, the pH of the pre-fermentation liquid, the original extract concentration during the fermentation process, the pH during the fermentation process, fermentation conditions (pH, 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, post-fermentation conditions, aging conditions, cooling timing, temperature change timing, etc.), and beer filtration conditions. H2S is produced by yeast. If you want to reduce the amount of H2S in a beverage or fermented liquid (including during and after fermentation) after its production, you can do so by introducing gases such as carbon dioxide or nitrogen into the tank, a method known as bubbling. It can also be reduced by raising the temperature.

[0011] Because the beer-taste beverage of the present invention contains less than 1.5 (v / v)% ethanol, it is necessary to lower the pH to ensure microbial integrity. Specifically, it is necessary to add an organic acid, which is a sourness-imparting substance, to a level that does not impart an undesirable sourness to the beverage while maintaining the pH at a certain level or below. By including 50 to 1000 ppm by mass of lactic acid or 50 to 1000 ppm by mass of phosphoric acid in the beer-taste beverage of the present invention, it is possible to lower the pH and ensure microbial compatibility while preventing the beverage from imparting an undesirable sourness.

[0012] One embodiment of the beer-taste beverage of the present invention is a fermented beer-taste beverage with a final attenuation (LA) of 60% or less, with the aim of further enhancing the fermented feel characteristic of beer-taste beverages. Fermentation using yeast produces aroma components such as ethyl acetate and isoamyl acetate, which can further enhance the fermented feel. Therefore, the beer-taste beverage of the present invention contains ethyl acetate in an amount of 0.07 ppm by mass or more. The ethyl acetate content is preferably 0.1 mass ppm or more, more preferably 0.15 mass ppm or more, even more preferably 0.3 mass ppm or more, still more preferably 0.5 mass ppm or more, still more preferably 0.6 mass ppm or more, still more preferably 0.7 mass ppm or more, still more preferably 0.8 mass ppm or more, still more preferably 0.9 mass ppm or more, and particularly preferably 1.0 mass ppm or more. The ethyl acetate content is preferably 55 mass ppm or less, more preferably 50 mass ppm or less, even more preferably 45 mass ppm or less, still more preferably 40 mass ppm or less, even more preferably 37.5 mass ppm or less, still more preferably 35 mass ppm or less, even more preferably 32.5 mass ppm or less, particularly preferably 30 mass ppm or less, and may be 25 mass ppm or less, 20 mass ppm or less, 15 mass ppm or less, 10 mass ppm or less, 5 mass ppm or less, 3 mass ppm or less, 2 mass ppm or less, or 1.5 mass ppm or less. The content of ethyl acetate can be measured by gas chromatography. The ethyl acetate content can be adjusted by appropriately setting the addition of dilution water or carbonated water, addition of ethyl acetate-containing flavoring, the amount of ethyl acetate-containing flavoring, the amount of ethyl acetate-containing raw material, addition of ethyl acetate-containing raw material, type of raw material containing ethyl acetate, amount of ethyl acetate substrate, amount of raw material that serves as ethyl acetate substrate, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the mashing tank, proteolysis time in the mashing tank, pH in the mashing tank, pH in the mashing process (the wort production process from malt addition until yeast addition), amount of acid added when adjusting the pH, timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), set temperatures and holding times for each temperature range when preparing wort (including during saccharification), original extract concentration of the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0013] Furthermore, the beer-taste beverage of one embodiment of the present invention preferably contains isoamyl acetate in an amount of 0.001 ppm by mass or more to further enhance the fermented flavor. In one embodiment of the beer-taste beverage of the present invention, the isoamyl acetate content is preferably 0.001 ppm by mass or more, more preferably 0.01 ppm by mass or more, even more preferably 0.02 ppm by mass or more, still more preferably 0.03 ppm by mass or more, even more preferably 0.04 ppm by mass or more, still more preferably 0.05 ppm by mass or more, still more preferably 0.06 ppm by mass or more, still more preferably 0.07 ppm by mass or more, still more preferably 0.08 ppm by mass or more, still more preferably 0.09 ppm by mass or more, and particularly preferably 0.10 ppm by mass or more. Furthermore, the content of isoamyl acetate is preferably 25 ppm by mass or less, more preferably 20 ppm by mass or less, even more preferably 15 ppm by mass or less, still more preferably 12.5 ppm by mass or less, even more preferably 10 ppm by mass or less, still more preferably 9 ppm by mass or less, even more preferably 8 ppm by mass or less, still more preferably 7 ppm by mass or less, even more preferably 6 ppm by mass or less, particularly preferably 5 ppm by mass or less, and may be 4 ppm by mass or less, 3 ppm by mass or less, 2 ppm by mass or less, 1 ppm by mass or less, 0.70 ppm by mass or less, 0.50 ppm by mass or less, 0.30 ppm by mass or less, or 0.20 ppm by mass or less. The content of isoamyl acetate can be measured by gas chromatography. The content of isoamyl acetate can be adjusted by adding dilution water or carbonated water, adding flavorings containing isoamyl acetate, the amount of flavorings containing isoamyl acetate, the amount of raw materials containing isoamyl acetate, adding raw materials containing isoamyl acetate, the type of raw materials containing isoamyl acetate, the amount of substrate for isoamyl acetate, the amount of raw materials that serve as substrates for isoamyl acetate, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the mash tank, proteolysis time in the mash tank, pH in the mash tank, and the mashing process (the wort production process from the addition of malt to before the addition of yeast). ), the amount of acid used to adjust the pH, the timing of pH adjustment (during mashing, during fermentation, at the end 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, 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.), etc. can be set as appropriate.

[0014] The final degree of attenuation (LA) of the beer-taste beverage of the present invention is 60% or less, but from the perspective of further enhancing the fermented feel characteristic of a beer-taste beverage while keeping the ethanol content below 1.5 (v / v)%, the final degree of attenuation (LA) is preferably 15% or more, more preferably 16% or more, even more preferably 17% or more, even more preferably 18% or more, even more preferably 19% or more, even more preferably 20% or more, even more preferably 21% or more, even more preferably 23% or more, even more preferably 25% or more, even more preferably 27% or more, more preferably 29% or more, even more preferably 31% or more, and preferably 57% or less, more preferably 55% or less, and even more preferably 52% or less. Furthermore, the final degree of attenuation (LA) of the beer-taste beverage may be 34% or more, 37% or more, or 40% or more, or may be 48% or less, 45% or less, 42% or less, 41% or less, 40% or less, 39% or less, 38% or less, 37% or less, 36% or less, 35% or less, 34% or less, 33% or less, 32% or less, or 31% or less.

[0015] In this specification, "final degree of fermentation (LA)" can be measured according to the method described in 8.11 Final Degree of Fermentation in the Revised BCOJ Beer Analysis Methods, compiled by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013 (The Brewing Society of Japan, a public interest incorporated foundation).

[0016] The final degree of attenuation (LA) value of a beer-taste beverage can be controlled, for example, by adjusting the saccharification conditions of the raw materials, the types and amounts of raw materials, etc. For example, extending the saccharification time at a temperature at which saccharifying enzymes are highly active will promote the decomposition of starch and high-molecular-weight sugars, resulting in a higher final degree of attenuation (LA). The use of malt with strong saccharifying power will increase the final degree of attenuation (LA). In addition, the use of a sugar solution that is easily assimilated by yeast as a raw material will increase the final degree of attenuation (LA).

[0017] In order to avoid imparting an undesirable sourness to the beer-flavored beverage, the lactic acid content of the beverage of the present invention is It is preferably 1000 ppm by mass or less, more preferably 900 ppm by mass or less, even more preferably 700 ppm by mass or less, even more preferably 500 ppm by mass or less, still more preferably 300 ppm by mass or less, and particularly preferably 200 ppm by mass or less. Furthermore, in order to lower the pH of the beer-taste beverage and obtain microbial assurance, the lactic acid content of the beverage of the present invention is preferably 50 ppm by mass or more, more preferably 70 ppm by mass or more, even more preferably 100 ppm by mass or more, even more preferably 110 ppm by mass or more, even more preferably 130 ppm by mass or more, and particularly preferably 150 ppm by mass or more.

[0018] Similarly, in order to avoid imparting an unsuitable sourness to beer-flavored beverages, the phosphoric acid content of the beverage of the present invention is preferably 1000 ppm by mass or less, more preferably 900 ppm by mass or less, even more preferably 700 ppm by mass or less, even more preferably 500 ppm by mass or less, even more preferably 300 ppm by mass or less, and particularly preferably 200 ppm by mass or less. Furthermore, in order to lower the pH of the beer-taste beverage and obtain microbial assurance, the phosphate content of the beverage of the present invention is preferably 50 ppm by mass or more, more preferably 70 ppm by mass or more, even more preferably 100 ppm by mass or more, even more preferably 120 ppm by mass or more, even more preferably 140 ppm by mass or more, and particularly preferably 160 ppm by mass or more.

[0019] The beer-taste beverage of the present invention preferably contains lactic acid and phosphoric acid. From the viewpoint of imparting a moderate sourness to the beer-flavored beverage, the total content of lactic acid and phosphoric acid is preferably 1700 ppm by mass or less, more preferably 1300 ppm by mass or less, even more preferably 1000 ppm by mass or less, even more preferably 700 ppm by mass or less, and particularly preferably 500 ppm by mass or less; and from the viewpoint of lowering the pH of the beverage to ensure microbial integrity, the total content of lactic acid and phosphoric acid is preferably 100 ppm by mass or more, even more preferably 150 ppm by mass or more, even more preferably 200 ppm by mass or more, and particularly preferably 300 ppm by mass or more.

[0020] The lactic acid and phosphoric acid contents of the beer-taste beverage of the present invention can be controlled, for example, by adjusting the amounts of lactic acid, phosphoric acid, or raw materials with a high lactic acid or phosphoric acid content used. The beer-taste beverage of the present invention may also contain organic acids other than lactic acid and phosphoric acid. The content of organic acids other than lactic acid and phosphoric acid can be less than 100 parts by mass, less than 70 parts by mass, less than 50 parts by mass, less than 20 parts by mass, less than 10 parts by mass, less than 5 parts by mass, less than 1 part by mass, less than 0.1 parts by mass, or 0 parts by mass, relative to 100 parts by mass of the total amount of lactic acid and phosphoric acid.

[0021] The lactic acid and phosphoric acid contents of the beer-taste beverage of the present invention can be measured, for example, by high performance liquid chromatography.

[0022] In one embodiment of the beer-taste beverage of the present invention, the real extract concentration is preferably 1 (w / w)% or more, more preferably 2 (w / w)% or more, even more preferably 3 (w / w)% or more, still more preferably 4 (w / w)% or more, even more preferably 5 (w / w)% or more, still more preferably 6 (w / w)% or more, even more preferably 6.5 (w / w)% or more, still more preferably 7 (w / w)% or more, particularly preferably 7.5 (w / w)% or more, and may be 7.7 (w / w)% or more, 7.8 (w / w)% or more, 7.9 (w / w)% or more, or 8.0 (w / w)% or more. Furthermore, in a beer-taste beverage according to one embodiment of the present invention, the real extract concentration is preferably 10 (w / w)% or less, more preferably 9.5 (w / w)% or less, even more preferably 9 (w / w)% or less, even more preferably 8.5 (w / w)% or less, even more preferably 8.4 (w / w)% or less, even more preferably 8.3 (w / w)% or less, and even more preferably 8.2 (w / w)% or less. The real extract concentration can be measured by the method described in 8.4.3 Alcolyzer Method in the Revised BCOJ Beer Analysis Method, compiled by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013 (The Brewing Society of Japan, a public interest incorporated foundation). The real extract concentration can be adjusted by adding diluted water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the malt grinding particle size, the malt grinding method (wet grinding, dry grinding, etc.), the humidity during malt grinding (degree of humidity control), the temperature during malt grinding, the type of mill used for malt grinding, the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the enzymatic hydrolysis time, 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 amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, The following can be set as appropriate: the set temperature and holding time for each temperature range when preparing wort (including during saccharification), during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.; the time for wort filtration, the temperature during wort filtration, the pH during wort filtration, the amount of wort recovered during wort filtration, the amount of sparging water during wort filtration, the pH of the sparging water during wort filtration, the temperature of the sparging water during wort filtration, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast grown, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.); the addition of spirits, brewer's alcohol, etc.

[0023] Generally, beverages with a lower ethanol content than typical beer-flavored beverages tend to have a lower content of organic acids obtained by fermentation, and therefore tend to lack the refreshing aftertaste that is characteristic of beer. However, by adjusting the pH of the beer-flavored beverage of one embodiment of the present invention to 2.6 to 4.1, it is possible to impart a refreshing aftertaste that is characteristic of beer. The upper limit of the pH of a beer-taste beverage is preferably less than 4.0, more preferably 3.9 or less, even more preferably 3.8 or less, still more preferably 3.7 or less, and particularly preferably 3.6 or less. The lower limit of the pH of a beer-taste beverage is preferably 2.7 or more, more preferably 2.8 or more, even more preferably 3.0 or more, still more preferably 3.1 or more, even more preferably 3.2 or more, and particularly preferably 3.3 or more. 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.).

[0024] 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, etc. The color of the beverage can be distinguished with the naked eye, but may also be specified by total light transmittance, chromaticity, etc.

[0025] The beer-taste beverage of one embodiment of the present invention may be in any form as long as the beverage is packed in a container, and examples of containers include glass bottles, plastic bottles, cans, and barrels. However, cans, glass bottles, and plastic bottles are preferred, particularly from the viewpoint of ease of portability.

[0026] 1.1 Raw materials The main ingredients of the beer-taste beverage of one embodiment of the present invention may include water and malt, or may not include malt. Hops may also be used, and other ingredients may include distilled alcohol, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidity-imparting substances, etc.

[0027] When malt is used as a raw material, the malt refers to seeds of wheat or barley, such as barley, wheat, rye, oats, oats, adlay, or oats, which have been germinated, dried, and have their roots removed, and may be of any origin or variety. In one embodiment of the present invention, the malt used is preferably barley malt. Barley malt is one of the malts most commonly used as a raw material for beer-flavored beverages in Japan. There are various types of barley, 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 appropriate combination, or a single type of colored malt may be used.

[0028] Other grains may be used in addition to malt. Examples of such grains include non-malt grains (barley, wheat, rye, oats, oats, pearl barley, oats, etc.), rice (white rice, brown rice, etc.), corn, koryan, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from these grains, as well as extracts of these grains.

[0029] When malt is not used as an ingredient in the beer-taste beverage, it is preferable to use liquid sugar containing a carbon source or a nitrogen source such as the above-mentioned grains other than malt, which serve as amino acid-containing materials.

[0030] Hops used in one embodiment of the present invention may be in the form of, for example, pelleted hops, powdered hops, hop extract, etc. Furthermore, processed hop products such as isomerized hops and reduced hops may also be used. The amount of hops added is adjusted as appropriate, but is preferably 0.0001 to 1% by mass relative to the total amount of the beverage.

[0031] The beer-taste beverage of one embodiment of the present invention may contain a pre-prepared distilled alcoholic beverage as the alcohol component, which is not particularly limited, but may include, for example, raw alcohol, spirits, vodka, rum, tequila, gin, and shochu. Here, spirits refers to alcoholic beverages obtained by using grains such as barley, rice, buckwheat, and corn as raw materials, saccharifying them using malt or, if necessary, enzymes, fermenting them using yeast, and then distilling them.

[0032] 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), and sucralose.

[0033] 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.

[0034] In the beer-taste beverage of one embodiment of the present invention, bitterness is preferably imparted by hops or the like, but a bittering agent or bitterness imparting agent may be used together with or in place of hops. The bittering agent or bitterness imparting agent is not particularly limited, and those used as bitterness imparting agents in ordinary beer or happoshu can be used, such as wormwood, rosemary, lychee, anise, juniper nut, sage, elm jasmine, Ganoderma lucidum, bay laurel, mulberry, naringin, absinthin, wormwood extract, 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, etc.

[0035] 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.

[0036] The flavoring agent is not particularly limited, and a general beer flavoring agent can be used. The beer flavoring agent is used to impart a beer-like flavor. Beer flavoring agents include esters and higher alcohols, and specific examples include ethyl acetate, isoamyl acetate, n-propanol, isobutanol, ethyl caproate, 4-vinylguaiacol, and acetaldehyde.

[0037] The beer-taste beverage of one embodiment of the present invention may contain a sourness-imparting substance other than lactic acid and phosphoric acid. The use of such a sourness-imparting substance can further improve the fermented flavor and refreshing aftertaste of the beverage. The sourness-imparting substance other than lactic acid and phosphoric acid is not particularly limited as long as it imparts sourness, but examples thereof include citric acid, gluconic acid, malic acid, phytic acid, acetic acid, succinic acid, tartaric acid, pyruvic acid, pyroglutamic acid, brewed vinegar, and salts thereof. Among these sourness-imparting substances, citric acid, tartaric acid, brewed vinegar, and salts thereof are preferred, with brewed vinegar being more preferred. Furthermore, two or more sourness-imparting substances may be used in combination. In one embodiment of the beer-taste beverage of the present invention, the content of all sourness-imparting substances, including lactic acid and phosphoric acid, is preferably such that the acidity of the sourness-imparting substances is 0.01 to 0.4%, from the viewpoint of improving the refreshing aftertaste. "Acidity" refers to the value calculated based on the acidity measurement method stipulated in the Japanese Agricultural Standards (Notification of the Ministry of Agriculture, Forestry and Fisheries of Japan No. 1127, August 8, 2006).

[0038] 1.2 Carbon dioxide The carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention may be added by mixing with carbonated water, or may be added directly to the raw material liquid.

[0039] The carbon dioxide concentration of the beer-taste beverage of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, even more preferably 0.40 (w / w)% or more, still more preferably 0.42 (w / w)% or more, particularly preferably 0.45 (w / w)% or more, and is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, even more preferably 0.60 (w / w)% or less, still more preferably 0.57 (w / w) or less, particularly preferably 0.55 (w / w)% or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.) after adjusting the temperature of the beverage to 20°C by immersing the container containing the beverage in question in a water bath at 20°C for 30 minutes or more while shaking it occasionally. The amount of carbon dioxide contained in a beer-taste beverage is expressed by the carbon dioxide pressure of the beverage, and 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 a 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 / cm 2 , 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 / cm2 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 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.

[0040] 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-based 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 can be selected from plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, peptide-containing substances, protein substances such as bovine serum albumin, yeast extract, etc. 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. In addition, benzoic acid, benzoates such as sodium benzoate, and dimethyl dicarbonate may be added as additives.

[0041] 2. Manufacturing method of beer-flavored beverage The beer-taste beverage of the present invention is a fermented beer-taste beverage that includes a fermentation process. A method for producing a beer-taste beverage according to one embodiment of the present invention will now be described.

[0042] There are no particular limitations on the method for producing the beer-taste beverage of the present invention, and examples include a method comprising the following steps (1) and (2). Step (1): A step of preparing a fermentation raw material liquid by saccharifying a mixture containing water and various raw materials such as malt. Step (2): A step of adding yeast to the fermentation raw material liquid to carry out alcoholic fermentation. Furthermore, the method for producing a beer-taste beverage of the present invention may further include one or more of the following steps (3) to (7), if necessary. Step (3): A step of adjusting the diacetyl content. Step (4): A step of adjusting the ethyl acetate content. Step (5): A step of adjusting the H2S content. Step (6): A step of adjusting the ethanol content. Step (7): A step of adjusting the lactic acid content and / or the phosphoric acid content. Each of the above steps will be described below.

[0043] <Process (1)> Step (1) is a step of preparing a fermentation raw material liquid by saccharifying a mixture containing water and various raw materials such as malt. Grains are preferably used as raw materials, and barley and malt are more preferably used. The malt ratio is not particularly limited, but the upper limit is preferably 100% or less, preferably 90% or less, more preferably 80% or less, even more preferably 70% or less, and even more preferably 60% or less, and the lower limit is preferably 10% or more, more preferably 15% or more, even more preferably 17.5% or more, even more preferably 20% or more, and particularly preferably 22.5% or more. The fermentation raw material liquid may be prepared by adding raw materials such as water and malt to a mash kettle or mash tank, adding enzymes such as amylase as needed to prepare a mixture, and then saccharifying the mixture. The resulting fermentation raw material liquid is then preferably filtered and boiled, and solids such as coagulated proteins are removed in a clarifying tank.

[0044] In addition to water and malt, the mixture to be subjected to saccharification may also contain hops, dietary fiber, sweeteners, antioxidants, bittering agents, flavorings, sourness-imparting substances, colorings, and the like. These may be added before, during, or after the saccharification treatment, or after the alcoholic fermentation step.

[0045] In this step, the mixture to which the raw materials have been added is heated to saccharify the starch in the raw materials. The temperature and time of the saccharification treatment are adjusted as appropriate depending on the type of malt used, the malt ratio, the water and raw materials other than malt, the type and amount of enzyme used, and the like.

[0046] <Process (2)> Step (2) is a step in which yeast is added to the fermentation raw material liquid obtained by saccharification treatment in step (1) to carry out alcoholic fermentation. The yeast used in this process can be selected appropriately taking into consideration the type of fermented beverage to be produced, the desired flavor and fermentation conditions, etc., and either top-fermenting yeast or bottom-fermenting yeast may be used, although bottom-fermenting yeast is preferred.

[0047] The yeast may be added to the fermentation raw material liquid as a yeast suspension, or may be added to the fermentation raw material liquid 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 fermentation raw material liquid can be determined as appropriate, but it is generally recommended to add 40 x 10 6 cells / ml or more, preferably 40 x 10 6 cells / ml ~ 1 × 10 8 More preferably, it is cells / ml.

[0048] The fermentation conditions for alcoholic fermentation can be set as appropriate, but are preferably set so that the ethanol content in the final beer-taste beverage is at least 0.4 (v / v)% and less than 1.5 (v / v)%, the diacetyl content is less than 0.07 ppm by mass, and the H2S content is less than 5 ppb by mass. Since a fast fermentation rate increases the ethanol content in a short time, it is preferable to ferment at a temperature lower than usual. The fermentation temperature is preferably 21°C or lower, more preferably 15°C or lower, even more preferably 9°C or lower, even more preferably 5°C or lower, even more preferably 4°C or lower, even more preferably 3°C or lower, even more preferably 2°C or lower, even more preferably 1.75°C or lower, particularly preferably 1.5°C or lower, and preferably 1°C or higher. Furthermore, since the ethanol content increases and the production of H2S and diacetyl increases when the fermentation time exceeds a certain time, it is preferable to ferment for a shorter time than usual. The lower limit of the fermentation time is preferably 1 hour or more, more preferably 5 hours or more, even more preferably 15 hours or more, even more preferably 20 hours or more, even more preferably 25 hours or more, even more preferably 30 hours or more, and particularly preferably 35 hours or more. The upper limit of the fermentation time is preferably 720 hours or less, more preferably 480 hours or less, even more preferably 360 hours or less, even more preferably 240 hours or less, and particularly preferably 200 hours or less.

[0049] After the alcoholic fermentation in step (2), the yeast is removed using a filter or the like. Before or after the alcoholic fermentation step, a step of adding additives such as water, flavorings, acidity-imparting substances, colorings, etc. may be included as needed. Furthermore, in the step of adding additives such as water, flavorings, acidity-imparting substances, colorings, etc., the maltose content, original extract concentration, real extract concentration, etc. may be adjusted. After the alcoholic fermentation process, the ethanol content can be reduced by removing the ethanol.

[0050] <Step (3), Step (4), Step (5), Step (6), Step (7)> Steps (3), (4), (5), (6), and (7) may be performed during step (1) or step (2), or before or after step (2) after step (1). However, from the viewpoint of accurately adjusting the content in the final beverage, it is preferable to perform steps (3), (4), (5), (6), and (7) after step (1) and before step (2). The order of steps (3), (4), (5), (6) and (7) is not particularly limited, and any step may be performed first.

[0051] In step (3), it is preferable to measure the diacetyl content in the beverage before adjustment, and based on the measurement value, add diacetyl or a raw material containing diacetyl, or dilute with water, carbonated water, or the like, to adjust the diacetyl content to within the above-mentioned range. Diacetyl is produced in the fermentation process. Therefore, in step (2), it is preferable to adjust the diacetyl content by stopping the fermentation midway. If the diacetyl content is already within the desired range due to the presence of diacetyl derived from the raw materials in the beverage before preparation, there is no need to add diacetyl or dilute the beverage with water in this step.

[0052] In step (4), it is preferable to measure the ethyl acetate content in the beverage before adjustment, and based on the measurement value, add ethyl acetate or a raw material containing ethyl acetate, or dilute with water, carbonated water, or the like, to adjust the ethyl acetate content to within the above-mentioned range. Ethyl acetate is produced in the fermentation process. Therefore, in step (2), it is preferable to adjust the ethyl acetate content by stopping the fermentation midway. In addition, if the ethyl acetate content is already within the desired range due to the presence of ethyl acetate derived from the raw materials in the beverage before preparation, there is no need to perform the steps of adding ethyl acetate or diluting with water in this step.

[0053] In step (5), it is preferable to measure the HS content in the beverage before adjustment, and based on the measurement value, dilute the beverage with water, carbonated water, or the like to adjust the HS content to the above-mentioned range. HS is produced in the fermentation process. Therefore, in step (2), it is preferable to adjust the HS content by stopping the fermentation midway. If the H2S content is already within the desired range due to the presence of H2S derived from the raw materials in the beverage before preparation, there is no need to perform the operation of diluting the beverage by adding water or carbonated water in this step.

[0054] In step (6), the ethanol content can be adjusted by controlling the fermentation conditions in step (2) or by adding a raw material containing ethanol, such as distilled alcohol, but it is preferable to adjust the ethanol content by stopping the fermentation midway in step (2). Alternatively, the ethanol content may be adjusted by diluting the ethanol with water, carbonated water, or the like.

[0055] In step (7), it is preferable to measure the lactic acid and phosphoric acid contents in the beverage before adjustment, and based on the measured values, add lactic acid, phosphoric acid, or both acids, or dilute with water, to adjust the lactic acid content and phosphoric acid content to within the desired range. Note that if the lactic acid content and phosphoric acid content of the beverage before adjustment are within the desired range, adjustment in this step is not necessary.

[0056] The beer-taste beverage thus obtained is filled into a predetermined container and distributed to the market as a finished product. The method for packaging a 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 is filled into a container and sealed. Containers of any shape and material can be used in the packaging process, and examples of containers are as described above.

[0057] These steps may be followed by steps well known to those skilled in the art in the production of beer-taste beverages, such as a storage step and a filtration step. [Example]

[0058] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0059] <Beverage preparation> The crushed barley malt was placed in a mash tank containing 100 L of hot water maintained at 52°C, and the temperature and time for obtaining the saccharified solution were adjusted to achieve the final degree of fermentation (LA) shown in Tables 1 and 2. Specifically, the temperature was raised stepwise while maintaining the temperature in the temperature range of 45 to 55°C for 5 minutes to 120 minutes and in the temperature range of 60 to 85°C for 5 minutes to 120 minutes to prepare the saccharified solution. For example, in Example 1, the temperature was raised stepwise by maintaining the temperature at 52°C for 40 minutes, followed by maintaining the temperature at 80°C for 40 minutes. Subsequently, lactic acid and phosphoric acid were added so that the beverage had the amounts listed in Tables 1 and 2. The mixture was then filtered to remove the malt grains, yielding a wort. Liquid sugar and water were added to the resulting wort so that the real extract concentrations listed in Tables 1 and 2 were achieved, and hops were then added and the mixture was boiled. The boiled wort was subjected to solid-liquid separation, and the resulting clear wort was cooled. Yeast was added, and a fermentation liquid was prepared by adjusting the fermentation temperature, fermentation time, and the amount and timing of polysaccharide-degrading enzyme addition so that the ethanol content, H2S content, diacetyl content, and ethyl acetate content were achieved as listed in Tables 1 and 2. The fermentation liquid was then filtered to prepare the test beverages, which were beers. For example, in Example 1, the fermentation temperature was 1.0°C, the number of yeasts added (60 x 10 6 The fermentation was carried out at a concentration of 10 ... In each example and comparative example, the fermentation conditions, such as the type of enzyme, the amount and timing of addition, the set temperature for each temperature range when preparing the saccharified solution, the holding time, the fermentation temperature, and the fermentation time, were appropriately set, and adjusted to achieve the ethanol content, H2S content, diacetyl content, ethyl acetate content, final degree of fermentation (LA), real extract concentration, etc., as shown in Tables 1 and 2.

[0060] <Sensory evaluation> Six trained panelists conducted sensory evaluations of the resulting beverages, each cooled to approximately 4°C. In Examples 1-6 and Comparative Examples 1 and 2, the relationship between the lactic acid and phosphoric acid content and "acidity unsuitable for a beer-taste beverage" was investigated. In Examples 7-12 and Comparative Examples 3-7, the relationship between the diacetyl, H2S, and other content and "the fermented flavor characteristic of a beer-taste beverage" and "a sweetness uncharacteristic of a beer-taste beverage" was investigated. The six panelists evaluated the "sourness unsuitable for a beer-taste beverage," "the fermented flavor typical of a beer-taste beverage," and "the sweetness unsuitable for a beer-taste beverage" using the following scoring criteria, ranging from 3 (maximum) to 1 (minimum), in increments of 0.1. The average scores 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 "acidity unsuitable for a beer-taste beverage," samples that met the following criteria of "1," "2," and "3" for "fermented flavor typical of a beer-taste beverage," and samples that met the following criteria of "1," "2," and "3" for "sweetness unsuitable for a beer-taste beverage" were prepared in advance to ensure standardization among panelists. Furthermore, in both the sensory evaluations in Tables 1 and 2, no differences of 2.0 or more were observed between panelists for the same beverage.

[0061] [Sourness unsuitable for beer-flavored beverages] (Examples 1 to 6, Comparative Examples 1 and 2) · "3": Not felt. - "2": Barely noticeable. · "1": Feel. Based on the average value of the six panelists, the product was evaluated according to the following criteria, with a score of 2.0 or above being considered a pass.

[0062] [Fermented taste typical of beer-flavored beverages] (Examples 7 to 12, Comparative Examples 3 to 7) · "3": Very good. · "2": Good. · "1": Bad. Based on the average value of the six panelists, the product was evaluated according to the following criteria, with a score of 2.0 or above being considered a pass.

[0063] "Sweetness not typical of beer-flavored beverages" (Examples 7-12, Comparative Examples 3-7) · "3": Not felt. - "2": Barely noticeable. · "1": Feel. Based on the average value of the six panelists, the product was evaluated according to the following criteria, with a score of 2.0 or above being considered a pass.

[0064] [Overall Evaluation of Beer-Taste Beverages] (Examples 7 to 12, Comparative Examples 3 to 7) Each panelist tasted the beverages and gave an overall rating on a three-point scale based on the "fermented taste typical of a beer-flavored beverage" and "sweetness not typical of a beer-flavored beverage." "A": Ratings of 2.5 or higher for both "fermented flavor typical of beer-flavored beverages" and "sweetness uncharacteristic of beer-flavored beverages." "C": Either the "fermented flavor typical of a beer-flavored beverage" or "sweetness untypical of a beer-flavored beverage" rating is less than 2. - "B": Does not fall under "A" or "C".

[0065] [Table 1] [Table 2]

[0066] In Examples 1 to 6 and Comparative Examples 1 and 2 listed in Table 1, the beverages were produced under the same conditions except for the contents of lactic acid and phosphoric acid. These sensory evaluations revealed that sourness unsuitable for beer-flavored beverages can be suppressed if the contents of lactic acid and phosphoric acid are within a certain range. In Examples 7 to 12 and Comparative Examples 3 to 7 listed in Table 2, the beverages had the same lactic acid and phosphoric acid contents, but varied in fermentation conditions and the contents of ethanol, HS, diacetyl, etc. Sensory evaluation of these beverages revealed that as long as the contents of ethanol, HS, diacetyl, and ethyl acetate, as well as the final degree of attenuation (LA), were within certain ranges, the beverages had the fermented flavor characteristic of a beer-taste beverage and had a reduced sweetness uncharacteristic of a beer-taste beverage. In Examples 8 to 10 and Comparative Examples 3 and 4, no HS was detected, and the content was below 1 ppb by mass.

Claims

1. Contains diacetyl in an amount of less than 0.07 ppm by mass, ethyl acetate in an amount of 0.07 ppm by mass or more, and ethanol in an amount of 0.4 (v / v)% or more and less than 1.5 (v / v)%; H ２ The S content is less than 5 ppb by mass, The real extract concentration is 5 (w / w)% or more, A beer-flavored beverage having a final degree of fermentation (LA) of 15% or more and 60% or less.

2. 2. The beer-taste beverage according to claim 1, wherein the pH is less than 4.

0.

3. 3. The beer-taste beverage according to claim 1, which contains 50 to 1,000 ppm by mass of lactic acid or 50 to 1,000 ppm by mass of phosphoric acid.

4. 5. The beer-taste beverage according to any one of claims 1 to 4, wherein the real extract concentration is 5 to 10 (w / w)%.

5. A process for producing wort from raw materials including malt and water; adding yeast to the wort and fermenting it; and A step of stopping the fermentation midway, The amount of yeast added is 40 x 10 ６ cells / mL or more, The fermentation temperature is 0.6 to 6.0°C, The final degree of fermentation (LA) is 15% or more, The real extract concentration is 5 (w / w)% or more and the ethanol content is 0.74 (v / v)% or more; H ２ A method for producing a beer-taste beverage containing less than 5 ppb by mass of S, less than 0.07 ppm by mass of diacetyl, 0.07 ppm by mass or more of ethyl acetate, and less than 1.5 (v / v)% of ethanol.

6. The method according to claim 5, wherein the fermentation time in the fermentation step is 25 hours or more.

7. 7. The method according to claim 5 or 6, wherein the final degree of fermentation (LA) of the beer-taste beverage is 50% or less.

8. The method according to any one of claims 5 to 7, further comprising the step of adding hops.

9. The method according to any one of claims 5 to 8, further comprising the step of adding brewed vinegar.

10. The method according to any one of claims 5 to 9, wherein the yeast is a bottom-fermenting yeast.

Images