Beer-flavored beverages

Abstract

To provide a beer-taste beverage that gives a sense of stimulation from alcohol while having a malt taste.SOLUTION: A beer-taste beverage has an original extract concentration of 19.2 mass% or more and an alcohol content of 12.5 (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, you can feel the stimulation of alcohol while also enjoying the taste of barley. Therefore, there is a demand for beer-flavored beverages that have the same taste as beer. [Means for solving the problem]

[0005] The present invention is a beverage with an original extract concentration of 19.2% by mass or more and an alcohol content of 1. The present invention provides a beer-taste beverage having a maltodextrin content of 2.5 (v / v)% or more. The present invention includes the following aspects: [1] The original extract concentration is 19.2% by mass or more, and the alcohol content is 12.5% ​​(v / v)% or more of a beer-flavored beverage. [2] The beer-flavored beverage according to [1], wherein the total polyphenol content is 42 mg / L 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≧240 [In the above formula (1), X is the original extract concentration of the beer-taste beverage (unit: mass%) ), and Y indicates the alcohol content of the beer-flavored beverage (unit: (v / v)%). .] [9] It has a fermentation process that ferments the alcohol content to 12.5% ​​(v / v) or more. A method for producing a beer-flavored beverage with an original extract concentration of 19.2% by mass or more.

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

[11] The original extract concentration is 19.2% by mass or more, and the alcohol content is 12.5% ​​(v A method for improving the flavor of a beer-taste beverage, comprising the step of adjusting the content of maltodextrin in the beer-taste beverage to (v / v)% or more. [Effects of the Invention]

[0006] According to a preferred embodiment of the present invention, a barley flavor is obtained while the stimulating sensation derived from alcohol is felt. To provide a beer-flavored beverage having a tangy taste. DETAILED DESCRIPTION OF THE INVENTION

[0007] 1. Beer-flavored beverages In this specification, the term "beer-flavored beverage" refers to an alcoholic beverage with a beer-like flavor. In other words, unless otherwise specified, the term "beer-flavored beverage" in this specification refers to a carbonated beverage containing beer. The term "carbonated beverage" includes any carbonated beverage having a beer flavor. Therefore, "beer-flavored beverages" are made from malt, hops, and water. These are then fermented with yeast to produce beer, a fermented malt beverage, and fermented beer tea. Not only for brewed beverages, but also for beer flavorings containing esters, higher alcohols, lactones, etc. The term also includes carbonated beverages containing beer flavorings such as isoamyl acetate, ethyl acetate, and the like. ethanol, n-propanol, isobutanol, acetaldehyde, ethyl caproate, caprylic / capric triglyceride Ethyl benzoate, isoamyl propionate, linalool, geraniol, citral, 4- Vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid benzoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpiperidin razine, γ-decanolactone, γ-undecalactone, ethyl hexanoate, 2-methylbutyric acid Ethyl n-butyrate, Ethyl n-butyrate, Myrcene, Citral, Limonene, Maltol, Ethyl Malt Toll, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2- Butene-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, Geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, Nanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2 -Aminoacetophenone, Ethyl 3-phenylpropionate, 2-ethyl-4-hydroxybenzoate 5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane -1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran Tetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one , hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-Eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllus Benzene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine aldehyde, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfuranoside ethanol, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2 -Hexenal, nonanal, and phenethyl alcohol. Furthermore, the 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] High original extract (O-Ex) concentration (original wort concentration) in beer-flavored beverages This makes it easier to taste the beer-like barley flavor and makes it less watery. In one embodiment of the present invention, the original extract concentration of the beer-taste beverage is 19.2% by mass or more. It is preferably 19.4% by mass or more, more preferably 19.6% by mass or more, and further preferably 19.4% by mass or more. 0.8% by weight or more, and even more preferably 20.0% by weight or more, and also 20.5% by weight or more. % or more, 21.0 mass% or more, 21.5 mass% or more, 22.0 mass% or more, 22.5 mass % or more, 23.0 mass% or more, 23.5 mass% or more, 24.0 mass% or more, 24.5 mass % or more, 25.0 mass% or more, 25.5 mass% or more, 26.0 mass% or more, 26.5 mass % or more, 27.0 mass% or more, 27.5 mass% or more, 28.0 mass% or more, 28.5 mass % or more, 29.0 mass% or more, 29.5 mass% or more, 30.0 mass% or more, 30.5 mass % or more, 31.0% by mass or more, or 31.5% by mass or more. The original extract concentration of the beer-taste beverage of this embodiment is preferably 100% or more from the viewpoint of drinkability. or 50.0% by mass or less, more preferably 45.0% by mass or less, and even more preferably 40.0% by mass or less 0.0% by mass or less, even more preferably 37.0% by mass or less, even more preferably 35.0% by mass or less 0.0% by mass or less, even more preferably 34.0% by mass or less, even more preferably 33.0% by mass or less 0.0% by mass or less, even more preferably 32.5% by mass or less, even more preferably 32. 0.0 mass% or less, and also 31.5 mass% or less, 31.0 mass% or less, 30.5 mass% or less % or less, 30.0 mass% or less, 29.5 mass% or less, 29.0 mass% or less, 28.5 mass % or less, 28.0 mass% or less, 27.5 mass% or less, 27.0 mass% or less, 26.5 mass % or less, 26.0 mass% or less, 25.5 mass% or less, 25.0 mass% or less, 24. mass % or less, 24.0 mass% or less, 23.5 mass% or less, 23.0 mass% or less, 22.5 mass% % or less, 22.0% by mass or less, 21.5% by mass or less, 21.0% by mass or less, or 20. It may be 5% by mass or less.

[0009] The original extract concentration of the beer-taste beverage of one embodiment of the present invention is 19.2% by mass or more. Therefore, the original extract concentration needs to be higher than that of regular beverages. To increase the strength of the beer, it is best to extract the extract from raw materials such as malt. In addition, when producing the beer-taste beverage of one embodiment of the present invention, the original extract concentration is increased. In order to achieve this, we carefully consider the selection of raw materials, the mash concentrate used during saccharification, the grinding particle size of grain ingredients such as malt, etc. It is preferable to adjust the grinding method, wort filtration settings, boiling time, boiling temperature, etc. The original extract (raw wort extract) of the beer-taste beverage according to the present invention may be, for example, a modified Revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, a public interest incorporated foundation, and published by the International Technical Committee of the Brewers Association of Japan) The measurement is carried out according to the method described in the 2013 revised and expanded edition compiled by the Analysis Committee. can.

[0010] If the alcohol content is high, it can become dry and difficult to drink, but the original extract concentration By increasing the temperature, it becomes easier to sense the beer-like barley flavor, and the sharpness derived from alcohol A beer-flavored beverage having a strong flavor and a barley taste can be provided.

[0011] The alcohol content of the beer-taste beverage of the present invention is 12.5 (v / v)% or more. From the perspective of creating a beer-flavored beverage with an enhanced alcohol-derived stimulating sensation, (v / v)% or more, 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 more, or 20.5(v The alcohol content of the beer-flavored beverage is preferably 1 / 2% or more. is 25.0 (v / v)% or less, more preferably 24.0 (v / v)% or less, and even more preferably Preferably, the content is 23.0 (v / v)% or less, more preferably 22.0 (v / v)% or less, and even more preferably 23.0 (v / v)% or less, more preferably 23.0 (v / v)% or less, and even ... Preferably 21.0 (v / v)% or less, even more preferably 20.0 (v / v)% or less , and even more preferably 19.5 (v / v)% or less, and 19.0 (v / v)% or less Below, 18.5(v / v)% or less, 18.0(v / v)% or less, 17.5(v / v)% or more Lower, 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)% or less, 14.0(v / v)% or less, 13.5(v / v)% or less, 13.0(v / v)% or less It is also possible.

[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.

[0013] 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 alcohol content of the beer-taste beverage of one embodiment of the present invention is 12.5 (v / v)% or more. It has a higher alcohol content than regular beer. Generally, yeast develops itself during fermentation. If the yeast is damaged, fermentation will stop midway. The alcohol content may not reach the specified level, or the turbidity may increase in the beer-flavored beverage. This can lead to poor beer filterability, an unpleasant flavor in beer-flavored beverages, and off-flavoring. Therefore, when increasing the alcohol content during the fermentation process, It is preferable to optimize the state (activity) of the yeast to be added and the temperature and pressure control during fermentation. The alcohol content of the beer-taste beverage of the present invention is 12.5 (v / v)% or more. The beer-taste beverage of one embodiment of the present invention is a beer-taste beverage containing a raw material for a beer-taste beverage produced by fermentation. Ethanol or an ethanol-containing composition is added to the liquid, or the beer taste Alternatively, the beverage may be produced by diluting the concentrate with carbonated water or the like.

[0014] The beer-taste beverage of one embodiment of the present invention contains ethanol or an ethanol-containing beverage as an ingredient. The beverage may contain an organic composition, and may contain ethanol or ethanol as a raw material. The ethanol-containing composition may be a beverage that does not contain an ethanol-containing composition. Alcohol, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin It is preferable to use spirits (distilled alcohol) such as malt, brewer's alcohol, etc. In this specification, spirits include 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.

[0015] 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-flavored beverage of one embodiment of the present invention is beer, the above-mentioned alcohol The alcohol content is adjusted through a fermentation process using yeast.

[0016] The beer-flavored beverage of the present invention has at least the stimulating sensation derived from alcohol and the taste of barley. In order to create a beer-flavored beverage that further improves both the flavor and taste, the following formula (1) must be satisfied: is preferred. Formula (1): X×Y≧240 [In the above formula (1), X is the original extract concentration (original wort extract) of the beer-taste beverage. concentration) (unit: mass%), and Y is the alcohol content (unit: (v / v)% is shown.] X×Y defined in the formula (1) is 240 or more, preferably 250 or more, more preferably Preferably, it is 260 or more, more preferably 270 or more, even more preferably 290 or more, and even more preferably More preferably, it is 300 or more, particularly preferably 320 or more, and also 330 or more, 34 0 or greater, 350 or greater, 360 or greater, 370 or greater, 380 or greater, 390 or greater, or 400 It may be 625 or less, 610 or less, 600 or less, 580 or less, 560 or less. or less, 550 or less, 530 or less, 510 or less, 500 or less, or 490 or less good.

[0017] 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.

[0018] 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. Therefore, cans, bottles, and plastic bottles are preferred. Preferably, the container is resealable.

[0019] 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."

[0020] 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.

[0021] 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 these 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.

[0022] 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.

[0023] Malt contains polyphenols. In order to keep the total polyphenol content of beer-flavored beverages within a preferred range, It is preferable to set the malt ratio within a certain range. The usage ratio of the hydroxybenzoates is preferably 40% by mass or more, more preferably 45% by mass or more, and even more preferably or 50% by mass or more, more preferably 51% by mass or more, and even more preferably 52% by mass or more More preferably, the content is 53% by mass or more, even more preferably 54% by mass or more, and 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 It is 57% by mass or more, particularly preferably 58% by mass or more, and also 60% by mass or more, 62% by mass or more. % by mass or more, 64% by mass or more, 66% by mass or more, 66.6% by mass or more, 67% by mass or more, 6 8% by mass or more, 70% by mass or more, 72% by mass or more, 74% by mass or more, 76% by mass or more, 7 8% 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, it is possible to obtain a rich flavor derived from malt and a malty taste. This allows the production of a beer-flavored beverage that allows the umami flavor of the beer to be more strongly felt. 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.

[0024] 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.

[0025] 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.

[0026] The total polyphenol content of the beer-taste beverage of one embodiment of the present invention is sufficient to impart a pleasant bitterness and a firmness. From the perspective of creating a beer-flavored beverage with improved drinking response, richness of flavor, and taste, Preferably, it is 42 mg / L or more, more preferably 50 mg / L or more, and even more preferably 60 mg / L or more. g / L or more, even more preferably 70 mg / L or more, and more preferably 80 mg / L or more , even more preferably 90 mg / L or more, particularly preferably 100 mg / L or more; Also, 110mg / L or more, 120mg / L or more, 130mg / L or more, 140mg / L or more, 150mg / L or more, 160mg / L or more, 170mg / L or more, 180mg / L or more, 190mg / L or more, 200mg / L or more, 210mg / L or more, 220mg / L or more, 230mg / L or more, 240mg / L or more, 250mg / L or more, 260mg / L or more, 270mg / L or more, 280mg / L or more, 290mg / L or more, 300mg / L or more, 310mg / L or more, 320mg / L or more, 330mg / L or more, 340mg / L or more, or 350 mg / L or more. On the other hand, beverages with high total polyphenol content have poor cloudiness stability and a heavy mouthfeel. Therefore, the total polyphenol content of the beverage of the present invention is preferably 500 mg / L or less. More preferably, it is 400 mg / L or less, even more preferably, it is 390 mg / L or less, and even more ...400 mg / L or less, and even more preferably, it is 400 mg / L or less, and even more preferably, it is 400 mg / Preferably, it is 380 mg / L or less, more preferably, it is 370 mg / L or less, and even more preferably, it is Preferably, the concentration is 360 mg / L or less, more preferably 350 mg / L or less, and more preferably 340 mg / L or less. / L or less, 330mg / L or less, 320mg / L or less, 310mg / L or less, 300mg / L or less, 290mg / L or less, 280mg / L or less, 270mg / L or less, 260mg / L or less, 250mg / L or less, 240mg / L or less, 230mg / L or less, 220mg / L or less, 210mg / L or less, 200mg / L or less, 190mg / L or less, 180mg / L or less, 170mg / L or less, 160mg / L or less, 150mg / L or less, 140mg / L or less, 130mg / L or less, 120mg / L or less, 110mg / L or less, or 1 It may be 00 mg / L or less.

[0027] Polyphenols are aromatic hydrocarbons in which two or more hydrogen atoms have been replaced with hydroxyl groups. Polyphenols include, for example, flavonols, isoflavones, tannins, and Examples include catechin, quercetin, and anthocyanin. In the present invention, the "total amount of polyphenols" refers to the total amount of these polyphenols contained in the beer-taste beverage. This is the total amount of phenol. The amount of total polyphenols decreases as fermentation progresses vigorously, so there is an inverse correlation. Therefore, the total polyphenol content must be 50 mg / L or more and the alcohol content must be 12.5 (v / v)% or more. In order to control the above, the effect of adjusting the total polyphenol content on the alcohol content, Also, while checking the effect on the total polyphenol content when adjusting the alcohol content, By adjusting the malt and hop blends, brewing conditions, fermentation conditions, and filtration conditions, the alcohol content and total PO The amount of phenol must be adjusted to fall within the above range.

[0028] The total polyphenol content can be adjusted by adding diluted water or carbonated water, or by adjusting the ingredients (malt, corn gluten, etc.). type of enzyme, amount of enzyme to be added, timing of enzyme addition pH in the brewing tank, pH during the brewing process (the wort production process from malt addition before yeast addition), Wort filtration time, set temperatures and holding times for each temperature range when preparing wort (including mashing) , the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (acid Element 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.), cooling timing, cooling temperature, cooling time , forms of beer filtration (diatomaceous earth, membranes, sheets, cartridges, filters, etc.), activated carbon, Stabilizers added during beer filtration (silica gel, PVPP (polyvinylpolypyrrolidone) , bentonite, tannin, bentonite, etc.) can be appropriately selected. The total polyphenol content of the beer-taste beverage of the present invention can be determined by, for example, (i) barley malt, Adjust the amount of polyphenol-rich ingredients used, such as malt husks. This can be controlled by (ii) adjusting the hops, and (iii) increasing fermentation.

[0029] As a specific method for (i), increasing the amount of raw materials used, such as malt, which has a high polyphenol content, The total amount of polyphenols can be increased by soaking. Generally, malt with husks has a high nitrogen and polyphenol content. Soybeans, yeast extract, peas, corn, processed corn products (corn grits, etc.) ), wheat, wheat malt, etc. have a high nitrogen content but a low polyphenol content. The total nitrogen and polyphenol content of the beer-flavored beverages were calculated based on the blending ratio of the ingredients. The total nitrogen and total polyphenols are as follows: Typical methods for increasing or decreasing the amount of fluorine are listed below. (1) By increasing the amount of malt containing husks, the total nitrogen content of beer-flavored beverages can be reduced. Increases the amount and total polyphenols. (2) Maintain the total polyphenol content by increasing or decreasing the amount of soybeans, yeast extract, etc. While maintaining the above, the total nitrogen content of the beer-flavored beverage is increased or decreased. (3) Increasing the amount of malt containing husk and reducing the amount of soybeans, yeast extract, etc. Thus, the total amount of polyphenols is increased while maintaining the total amount of nitrogen. (4) Decrease the amount of malt containing husk and increase the amount of soybeans and yeast extract. Thus, the total amount of polyphenols is reduced while maintaining the total amount of nitrogen.

[0030] (ii) Hop adjustments to control the total polyphenol content, e.g., the type of hops used. This is done by adjusting the amount and timing of hop addition. (iii) To make fermentation vigorous, for example, by controlling the fermentation temperature and the type of yeast. This is done by adjusting the amount of use, etc. The total polyphenol content of the beer-taste beverage of the present invention may be determined, for example, by the revised BCOJ beer content. Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan) It can be measured by the method described in the 2013 revised and expanded edition of the Japanese Society of Cardiovascular Medicine.

[0031] The form of hops used in one embodiment of the present invention may be, for example, pelleted hops or powdered hops. Hop extracts and the like are also usable. In addition, the hops used may be isomerized hops, reduced hops, etc. Processed hop products may also be used. The amount of hops to be added is adjusted as appropriate, but is preferably 0.000 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.

[0032] The bitterness value of the beer-taste beverage of the present invention is not particularly limited, but is preferably 5.0 BUs or more and 80. In the present specification, the term "bitterness value" refers to the bitterness value of isohumulones. The bitterness value is an index of the bitterness caused by iso-α acids such as According to the method described in "8.15 Bitterness Value" of the analytical method (revised November 1, 2004) Specifically, the acid is added to the degassed sample, and then the sample is dissolved in isooctane. The absorbance of the resulting isooctane layer was measured at 275 nm using isooctane as a reference. The bitterness value (BUs) can be obtained by measuring the bitterness and multiplying it by a factor. The bitterness value of the beer-taste beverage of the present invention is preferably 5.0 BUs or more, but more preferably Preferably 10.0 BUs or more, more preferably 15.0 BUs or more, and even more preferably 20.0 BUs or more, even more preferably 22.0 BUs or more, and even more preferably 24. 0 BUs or more, more preferably 28.0 BUs or more, even more preferably 30.0 BUs or more Us or more, more preferably 32.0 BUs or more, even more preferably 34.0 BUs or more, Even more preferably, 36.0 BUs or more, more preferably, 38.0 BUs or more, and Preferably 40.0 BUs or more, even more preferably 42.0 BUs or more, more preferably Preferably 44.0 BUs or more, more preferably 46.0 BUs or more, even more preferably 48.0 BUs or more, more preferably 50.0 BUs or more, and even more preferably 52.0 BUs or more Us or more, and even more preferably 54.0 BUs or more. Furthermore, the bitterness value of the beer-taste beverage of the present invention is preferably 80.0 BUs or less. However, it is more preferably 75.0 BUs or less, more preferably 70.0 BUs or less, and even more preferably Preferably, it is 65.0 BUs or less, and even more preferably, it is 60.0 BUs or less. 65.0 BUs or less, 60.0 BUs or less, 58.0 BUs or less, or 56.0 BUs s or less, even more preferably 54.0 BUs or less, and also 52.0 BUs or less, 50.0 BUs or less, 48.0 BUs or less, or 46.0 BUs or less, even more preferred Preferably, it is 44.0 BUs or less, also, 42.0 BUs or less, 40.0 BUs or less, It may be 38.0 BUs or less, or 36.0 BUs or less. The bitterness value depends on the content of iso-α-acids in the beverage, which are found in large amounts in hops. Therefore, by controlling the amount of hops used, it is possible to achieve a desired level of bitterness. A beverage with a good taste can be produced.

[0033] 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.

[0034] 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.

[0035] 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, ganoderma lucidum, fennel, juniper fruit, Sage, sage, Ganoderma lucidum, bay laurel, Ganoderma lucidum, mulberry, Phellodendron amurense, 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.

[0036] 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.

[0037] 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:

[0038] 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.

[0039] 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.

[0040] 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.

[0041] 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.

[0042] 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.

[0043] 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.

[0044] 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.

[0045] 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 / cm2 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.

[0046] 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.

[0047] 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.

[0048] 2. Manufacturing method of beer-flavored beverage 2.1 Fermented beer-flavored beverage manufacturing method One embodiment of the present invention relates to a method for producing a fermented beer-taste beverage, comprising the following steps (1) to (3): (3) Step (1): The raw material is subjected to at least one of saccharification, boiling, and solid content removal processes. This is the process of performing another process to obtain pre-fermentation liquid. Step (2): A step of cooling the pre-fermentation liquid obtained in step (1) to obtain a cooled pre-fermentation liquid. Step (3): A step of adding yeast to the cooled pre-fermentation liquid obtained in step (2) and fermenting it (fermentation step) process).

[0049] In the manufacturing method of the fermented beer-flavored beverage, the alcohol content, original extract The concentration, total polyphenol content, pH, etc. are adjusted by one or more of the following (i) to (v): However, the adjustment step is not essential. (i): Before step (1) (ii): Simultaneously with at least one of steps (1), (2), and (3). (iii): Between step (1) and step (2) (iv): Between step (2) and step (3) (v): After step (3)

[0050] In addition, in the method for producing a fermented beer-taste beverage according to one embodiment of the present invention, In order to adjust the alcohol content, the ethanol addition process and the ethanol-containing composition addition process are performed at a minimum. The method may include at least one of the steps of adding ethanol and adding an ethanol-containing composition. The processing step may not be included. 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.

[0051] <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 Law Notification ( (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.

[0052] 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, the amount of the beer-taste beverage is adjusted appropriately taking into consideration the amount of the beer. In order to adjust the alcohol content, the saccharification temperature is 55 to 75°C. After the saccharification treatment, filtration is carried out to obtain a saccharified solution. do.

[0053] 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.

[0054] 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.

[0055] <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.

[0056] <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.

[0057] The yeast may be added to the raw material as a yeast suspension, or the yeast may be separated by centrifugation or sedimentation. A concentrated slurry of the fermentation liquid may be added to the pre-fermentation liquid. The amount of yeast added to the stock solution can be determined as appropriate. , 5×10 6 cells / mL ~ 1 × 10 8 It is about cells / mL.

[0058] The conditions for alcoholic fermentation, such as the fermentation temperature and fermentation period, are, for example, 8 to 25°C. Fermentation can be carried out under these conditions for 5 to 10 days. During the fermentation process, the temperature of the fermentation liquid (temperature rise) Alternatively, the temperature may be lowered or the pressure may be changed. The alcohol content in the production of fermented beer-flavored beverages is determined by, for example, the amount of transglucosamine used. The type, amount and timing of addition of polysaccharide-degrading enzymes such as aldehydes and aldehydes are adjusted appropriately. It is possible to adjust the temperature (heating up or cooling down) or pressure of the fermentation liquid during the fermentation process. It can also be adjusted by varying the force. 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.

[0059] Carbonated water is added through a carbonation process to reduce the alcohol content. 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.

[0060] 2.2 Manufacturing method for non-fermented beer-flavored beverages The method for producing the non-fermented beer-taste beverage of one embodiment of the present invention is not particularly limited, but may be any of the following: Apart from controlling the concentration of malt extract and alcohol content, we have created a non-fermented beer-flavored beverage. The method is the same as the general method for manufacturing.

[0061] As an example of a method for producing a concentrate of a non-fermented beer-flavored beverage, first, a method for producing a concentrate of a non-fermented beer-flavored beverage is described below. The formula is prepared by mixing the ingredients and other ingredients in the prescribed amounts. Add a specified amount to prepare the primary raw material liquid. After boiling the primary raw material liquid, add ethanol or alcoholic beverages. The ethanol composition is added and carbonated water is added by the carbonation process.

[0062] If necessary, at each stage, the precipitate can be separated and removed by filtration, centrifugation, or the like. Alternatively, carbonated water may be added to the concentrated raw material solution. By using this soft drink manufacturing process, non-fermenting beverages can be easily produced without the need for fermentation equipment. Fermented beverages can be prepared.

[0063] If you remove the sediment before the carbonation process or the carbonated water addition process, the substances that cause sediment and unpleasant flavors will be removed. This is more desirable as it can remove the quality.

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

[0065] 3. Method for improving the flavor of beer-flavored beverages The present invention also relates to a method for improving the flavor of a beer-taste beverage. Specifically, the method involves preparing a beer-flavored beverage containing an original extract concentration of 19.2% by mass or more. and adjust the alcohol content to 12.5% ​​(v / v) or higher.

[0066] 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 flavor" means that the original extract concentration and alcohol content are within the above ranges. Compared with beverages that have not undergone this adjustment, beverages that have been adjusted to the range of 100% have a lower alcohol-derived stimulant sensation and a lower alcohol-induced Or it means that the taste of the barley is improved.

[0067] For details on how to adjust the original extract concentration and alcohol content, please refer to "1. Beer Taste" above. This is as described in "2. Beer-flavored beverages" and "2. Manufacturing method for beer-flavored beverages" above. [Example]

[0068] 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 addition, the original extract concentration in the examples is based on 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 alcohol content is measured using a vibration density meter. and measured.

[0069] <Beverage preparation> After adding crushed barley malt to a mash tank containing 120L of hot water, the temperature is gradually increased. After filtration, the raw material liquid and hops were placed in a boiling kettle. Sugar solution was added to achieve the desired malt ratio, and the volume was adjusted to 100 L with hot water to obtain hot wort. The malt ratio is adjusted to 40-100%, and the beer taste is 100% malt. No sugar solution was added to the soybean beverage. The resulting hot wort is cooled and aerated with oxygen to obtain a pre-fermentation liquid 60% before yeast addition. I got an L. In addition, the alcohol content of the beverages of Comparative Examples 7 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.

[0070] 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, original extract concentration, and total polyphenol content were adjusted.

[0071] <Sensory evaluation> The beer-flavored beverages were evaluated by the same six panelists who tasted each beverage. It was carried out as follows.

[0072] Each panelist tasted a beer-flavored beverage cooled to about 4°C and evaluated the "alcohol-derived" The evaluation items of "stimulating sensation of the barley" and "barley flavor" were scored based on the following criteria: The scores were rated in increments of 0.1 within the range of 3.0 (maximum) to 1.0 (minimum), and six people The average scores of the panelists were 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.

[0073] [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.

[0074] [Barley flavor] 3.0: The barley flavor is very strong. 2.5: Strong barley flavor. 2.0: You can taste the barley. 1.5: The barley flavor is not very noticeable. 1.0: The taste of barley is barely detectable.

[0075] 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.

[0076] [Table 1]

[0077] From the results of the example, it was found that the original extract concentration in the beer-flavored beverage was 19.2%. % or more, alcohol content is 12.5 (v / v)% or more, total polyphenol content is 42 mg / L or more and a malt ratio of 40% or more by mass, it is said to have an "alcohol-derived stimulating sensation." At the same time, we were able to provide a beverage that also had a "barley flavor."

Claims

1. A beer-flavored beverage having an original extract concentration of 19.2% by mass or more but less than 29.5% by mass, a total polyphenol content of 42 mg / L or more, an alcohol content of 14.0% (v / v) or more, and a malt ratio of 95% by mass or less (excluding fermented beverages obtained by a method for producing a fermented beverage that includes the steps of adding brewer's yeast to wort having an original wort extract concentration of 25 to 32% by weight, and fermenting the wort to which the brewer's yeast has been added while aerating the wort for 24 hours or more).

2. A beer-flavored beverage having an original extract concentration of 19.2% to 29.5% by mass, a total polyphenol content of 42 mg / L or more, and an alcohol content of 14.0% (v / v) or more, and containing as raw materials malt and an ingredient other than malt that can be assimilated by yeast (excluding fermented beverages obtained by a method for producing a fermented beverage that includes the steps of adding brewer's yeast to wort having an original wort extract concentration of 25 to 32% by weight, and fermenting the wort while aerating the wort to which brewer's yeast has been added for 24 hours or more).

3. 3. The beer-taste beverage according to claim 1 or 2, wherein the total polyphenol content is 90 mg / L 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 ≧ ​​240 (In the above formula (1), X represents the original extract concentration (unit: mass %) of the beer-taste beverage, and Y represents the alcohol content (unit: (v / v) %) of the beer-taste beverage.)

10. A method for producing a beer-taste beverage having a total polyphenol content of 42 mg / L or more, an original extract concentration of 19.2% by mass to 29.5% by mass, and a malt ratio of 95% by mass or less, which comprises a fermentation step of fermenting the beverage to an alcohol content of 14.0% (v / v) or more (however, this does not include a method for producing a fermented beverage which includes the steps of adding brewer's yeast to wort having an original wort extract concentration of 25 to 32% by weight, and fermenting the wort to which the brewer's yeast has been added while aerating the wort for 24 hours or more).

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-taste beverage having a malt ratio of 95% by mass or less, comprising the steps of adjusting the original extract concentration to 19.2% by mass or more and 29.5% by mass or less, the total polyphenol content to 42 mg / L or more, and the alcohol content to 14.0 (v / v)% or more (however, excluding methods for improving the flavor of a fermented beverage that include the steps of adding brewer's yeast to wort having an original wort extract concentration of 25 to 32% by weight and fermenting the wort to which the brewer's yeast has been added while aerating the wort for 24 hours or more).

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