Beer-flavored beverage

Abstract

To provide a beer taste beverage by which it is difficult to feel an unsuitable feeling of satiety.SOLUTION: A beer taste beverage is one in which a proline content is 15-75 mg / 100 mL, a total polyphenol amount is 60-200 mass ppm, a pyroglutamic acid content is 50-300 mg / L, and an appearance fermentation degree is 70.0-95.0%. Also provided are a method for manufacturing a beer taste beverage, and a flavor improvement method for a beer taste beverage which includes adjusting a specific component content and an appearance fermentation degree.SELECTED DRAWING: None

Description

[Technical Field]

[0001] This invention relates to a beer-flavored beverage. [Background technology]

[0002] Traditionally, a variety of beer-flavored beverages have been considered and offered to meet the diverse preferences of consumers today. For example, Patent Document 1 describes a method for producing a fermented malt beverage, which uses malt as a raw material and aims to provide a fermented malt beverage with a good balance of richness and crispness. The method comprises at least a mashing step of preparing a fermented raw material liquid by saccharifying a mixture containing fermented raw materials with a malt ratio of 50-66% by mass and water, and then boiling it; and a fermentation step of inoculating yeast into the fermented raw material liquid obtained in the mashing step and carrying out fermentation, and is characterized by producing a fermented malt beverage with a bitterness value of 10-30 BU. [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2017-118824 [Overview of the project] [Problems that the invention aims to solve]

[0004] Such fermented malt beverages can sometimes make you feel full even in small quantities. Therefore, there is a demand for beer-flavored beverages that do not easily provide the feeling of fullness that is unsuitable for beer-flavored drinks. [Means for solving the problem]

[0005] The present invention provides a beer-flavored beverage in which the proline content, total polyphenol content, pyroglutamic acid content, and appearance fermentation level are adjusted to a predetermined range. In other words, the present invention includes the following embodiments of the invention. [1] A beer-flavored beverage containing 15-75 mg of proline per 100 mL, 60-200 ppm of total polyphenols, 50-300 mg of pyroglutamic acid, and with an apparent fermentation level of 70.0-95.0%. [2] A beer-flavored beverage as described in [1], wherein the ratio of the total polyphenol content (X) (unit: mass ppm) to the proline content (Y) (unit: mg / 100 mL) [(X) / (Y)] is between 1.5 and 5.5. [3] A beer-flavored beverage as described in [1] or [2], having an original extract concentration of 6.0 to 20.0% by mass. [4] A beer-flavored beverage as described in any of [1] to [3], wherein the ratio of pyroglutamic acid content (Z) (unit: mg / L) to proline content (Y) (unit: mg / 100mL) [(Z) / (Y)] is between 1.0 and 7.5. [5] The beer-flavored beverage according to any one of [1] to [4], wherein the beer-flavored beverage is a fermented beer-flavored beverage. [6] A beer-flavored beverage listed in any of [1] to [5], with a color intensity of 5.0 to 20.0 EBC. [7] A beer-flavored beverage with a pH of 3.0 to 5.0, as described in any of [1] to [6]. [8] A beer-flavored beverage as described in any of [1] to [7], having a lactic acid content of 40 to 950 ppm by mass. [9] A beer-flavored beverage as described in any of [1] to [8], having a phosphoric acid content of 40 to 800 ppm by mass.

[10] A beer-flavored beverage containing hop-derived ingredients, as described in any of [1] to [9].

[11] A method for producing a beer-flavored beverage, wherein the total polyphenol content is 60 to 200 ppm by mass, the proline content is 15 to 75 mg / 100 mL, the pyroglutamic acid content is 50 to 300 mg / L, and the degree of fermentation by appearance is 70.0 to 95.0%.

[12] A method for improving the flavor of a beer-flavored beverage, wherein the total polyphenol content is 60-200 ppm by mass, the proline content is 15-75 mg / 100 mL, and the pyroglutamic acid content is 50-300 mg / L, and the degree of visible fermentation is adjusted to be 70.0-95.0%. [Effects of the Invention]

[0006] According to one preferred embodiment of the present invention, a beer-flavored beverage that does not easily cause an unpleasant feeling of fullness is provided. Furthermore, according to another preferred embodiment of the present invention, a beverage that is more like a beer-flavored beverage is provided, for example, by suppressing wateriness and having a rich flavor derived from malt. [Modes for carrying out the invention]

[0007] The numerical ranges described herein can be any combination of upper and lower limits. For example, if the numerical range is described as "preferably 3.0 to 15, more preferably 3.2 to 13," then the ranges of "3.0 to 13" and "3.2 to 15" are also included in the numerical range described herein. Similarly, if the numerical range is described as "preferably 30 or more, more preferably 40 or more, and also preferably 100 or less, more preferably 80 or less," then the ranges of "30 to 80" and "40 to 100" are also included in the numerical range described herein. Furthermore, a numerical range described in this specification, such as "60 to 100," means a range of "60 or more and 100 or less." Furthermore, in the definition of the upper and lower limits described in this specification, it is possible to appropriately select from each of the options and arbitrarily combine them to define a numerical range from the lower limit to the upper limit. In addition, the various requirements described as preferred embodiments in this specification can be combined in multiple ways.

[0008] 1. Beer-flavored beverage In this specification, the "beer - flavored beverage" refers to an alcohol - containing carbonated beverage having a beer - like flavor. That is, the beer - flavored beverages in this specification include any carbonated beverage having a beer flavor, unless otherwise specified. Therefore, "beer-flavored beverages" include not only beer, which is a malt-fermented beverage obtained by fermenting malt, hops, and water using yeast, and fermented beer-flavored beverages, but also carbonated beverages to which beer flavorings containing esters, higher alcohols, and lactones have been added. Examples of beer flavorings include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, and γ-un Decalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethylmaltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-buten-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methyl Lupropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentan-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal Examples include 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol. Furthermore, the beer-taste beverage of one aspect of the present invention may be an ale beer-taste beverage brewed through a fermentation process using top-fermenting yeast (such as Saccharomyces), or a lager beer-taste beverage, pilsner beer-taste beverage, etc. brewed through a fermentation process using bottom-fermenting yeast (such as Saccharomyces). Also, "fermentation" as referred to in this specification may be alcoholic fermentation in which alcohol is produced, or non-alcoholic fermentation in which alcohol is not produced.

[0009] The alcohol content (ethanol content) of the beer-taste beverage is not particularly limited, but is preferably 0.5 (v / v)% or more, 1.0 (v / v)% or more, more preferably 2.0 (v / v)% or more, still more preferably 3.0 (v / v)% or more, even more preferably 3.5 (v / v)% or more, particularly preferably 4.0 (v / v)% or more, and is also preferably 10.0 (v / v)% or less, more preferably 9.0 (v / v)% or less, still more preferably 8.0 (v / v)% or less, even more preferably 7.0 (v / v)% or less, particularly preferably 6.5 (v / v)% or less, and may be 6.0 (v / v)% or less. In this specification, the alcohol content is indicated as a percentage on a volume / volume basis ((v / v)%). Also, the alcohol content of the beverage can be measured by any known method, for example, it can be measured by a vibrating densitometer. Alcohol content can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water; the type and amount of raw materials (malt, corn grits, sugar solution, etc.); the type of enzyme; the amount of enzyme added; the timing of enzyme addition; the saccharification time in the mashing tank; the protein decomposition time in the mashing tank; the pH in the mashing tank; the pH during the mashing process (from malt addition to the wort production process before yeast addition); the amount of acid added when adjusting the pH; the timing of pH adjustment (during mashing, fermentation, completion of fermentation, before beer filtration, after beer filtration, etc.); the set temperature and holding time for each temperature range when preparing the wort (including during saccharification); the original extract concentration of the pre-fermentation liquid; the original extract concentration during the fermentation process; 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.); and the addition of spirits or brewing alcohol.

[0010] The beer-flavored beverage of the present invention has an apparent degree of fermentation of 70.0-95.0%. Beer-flavored beverages with a high apparent degree of fermentation can suppress satiety, but tend to have a reduced umami flavor, a watery taste, and a diminished malt flavor. Therefore, in the beer-flavored beverage of the present invention, the saccharification and fermentation conditions are adjusted so that the apparent degree of fermentation is 70.0-95.0%, and furthermore, the proline content is 15-75 mg / 100 mL, the pyroglutamic acid content is 50-300 mg / L, and the total polyphenol content is 60-200 ppm by mass. The present invention can provide a beer-flavored beverage that can be drunk in large quantities without giving an unsuitable feeling of fullness by adjusting the degree of fermentation, proline content, pyroglutamic acid content, and total polyphenol content. A more preferred embodiment of the invention can provide a non-watery beer-flavored beverage that allows you to feel the deliciousness of malt, or a beer-flavored beverage that has a rich flavor derived from malt.

[0011] The apparent fermentation level of the beer-flavored beverage of the present invention is 70.0% or higher, but from the viewpoint of providing a beer-flavored beverage that suppresses an unsuitable feeling of fullness, it is preferably 71.0% or higher, more preferably 72.0% or higher, even more preferably 73.0% or higher, even more preferably 74.0% or higher, particularly preferably 75.0% or higher, and may also be 76.0% or higher, 78.0% or higher, 80.0% or higher, 81.0% or higher, 82.0% or higher, 83.0% or higher, 84.0% or higher, 85.0% or higher, or 86.0% or higher. The apparent fermentation level of the beer-flavored beverage of the present invention is 95.0% or less, but from the viewpoint of providing a beer-flavored beverage with a richer taste derived from barley, it is preferably 94.5% or less, more preferably 94.0% or less, even more preferably 93.5% or less, even more preferably 93.0% or less, particularly preferably 92.0% or less, and may also be 91.0% or less, or 90.0% or less.

[0012] In this specification, "visual fermentation degree" means the proportion of the total sugar concentration in the liquid before fermentation that can be consumed by the yeast as a nutrient source for alcoholic fermentation. For example, the visual fermentation degree AA of the beer-flavored beverage of the present invention can be calculated from the following formula (1). Equation (1): AA(%) = 100 × (P - Es) ​​ / P In formula (1) above, "P" is the original extract (original wort extract), which can be measured by the method described in "BCOJ Beer Analysis Method (edited by the Japan Brewing Association Fermentation and the Beer Brewers Association, revised November 1, 2004)". Furthermore, "Es" represents the visual extract of the beer-flavored beverage. The visual extract can be calculated using the following formula (2), as described in, for example, the "BCOJ Beer Analysis Method (edited by the Japan Brewing Association Fermentation and the Beer Brewers Association, revised November 1, 2004)". Formula (2): Es=-460.234+662.649×D-202.414×D 2 (In equation (2), D is the specific gravity of the deflated beer-flavored beverage.) Furthermore, since the visible extract "Es" can be negative due to D in formula (2) above, the calculated visible fermentation degree may exceed 100%.

[0013] The degree of fermentation in the appearance of beer-flavored beverages can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the type of enzyme, the amount of enzyme added (including carbohydrate-degrading enzymes, isomerases, etc.), the temperature during the enzymatic reaction, the timing of enzyme addition, the saccharification time, the pH during saccharification, the temperature during saccharification, the pH during the mashing process (the wort production process from malt addition to before yeast addition), the temperature during the mashing process, the wort filtration time, the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the cooling timing, cooling temperature, and cooling time.

[0014] The original extract (O-Ex) concentration (original wort concentration) in the beer-flavored beverage of the present invention is 6.0 to 20.0% by mass. A higher original extract concentration in the beer-flavored beverage reduces the perception of wateriness. Therefore, the original extract concentration of the beer-flavored beverage according to one embodiment of the present invention is preferably 6.5% by mass or more, more preferably 7.0% by mass or more, even more preferably 7.5% by mass or more, even more preferably 7.8% by mass or more, and particularly preferably 8.0% by mass or more, but also 8.2% by mass or more, 8.5% by mass or more, 8.6% by mass or more, 8.7% by mass or more, 8.8% by mass or more, 8.9% by mass or more, 9.0% by mass or more, 9.1% by mass or more. It may be 9.2% by mass or more, 9.3% by mass or more, 9.4% by mass or more, 9.5% by mass or more, 9.6% by mass or more, 9.7% by mass or more, 9.8% by mass or more, 9.9% by mass or more, 10.0% by mass or more, 10.1% by mass or more, 10.2% by mass or more, 10.3% by mass or more, 10.4% by mass or more, 10.5% by mass or more, 10.6% by mass or more, 10.7% by mass or more, 10.8% by mass or more, 10.9% by mass or more, or 11.0% by mass or more. Furthermore, the original extract concentration of the beer-flavored beverage according to one embodiment of the present invention is preferably 18.0% by mass or less, more preferably 17.0% by mass or less, even more preferably 16.0% by mass or less, even more preferably 15.0% by mass or less, and particularly preferably 14.0% by mass or less, from the viewpoint of providing a beer-flavored beverage that suppresses an unsuitable feeling of fullness, but may also be 13.8% by mass or less, 13.6% by mass or less, 13.4% by mass or less, 13.2% by mass or less, 13.0% by mass or less, 12.8% by mass or less, 12.7% by mass or less, 12.6% by mass or less, 12.5% ​​by mass or less, 12.4% by mass or less, 12.3% by mass or less, 12.2% by mass or less, 12.1% by mass or less, or 12.0% by mass or less. The concentration of the original extract can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the wort filtration time, the pH of the wort filtration, the boiling time, the boiling temperature, the amount of spirits added, the amount of brewing alcohol added, etc. The original extract (wort extract) of the beer-flavored beverage according to the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 Supplementary and Revised Edition).

[0015] The proline content of a beer-flavored beverage according to one embodiment of the present invention is 15 mg / 100 mL or more, preferably 16 mg / 100 mL or more, more preferably 17 mg / 100 mL or more, even more preferably 18 mg / 100 mL or more, even more preferably 19 mg / 100 mL or more, particularly preferably 20 mg / 100 mL or more, and may also be 21 mg / 100 mL or more, 23 mg / 100 mL or more, or 25 mg / 100 mL or more. On the other hand, if the proline content of beer-flavored beverages is high, it tends to give a feeling of fullness. Therefore, the proline content of beer-flavored beverages should be 75 mg / 100 mL or less, preferably 73 mg / 100 mL or less, more preferably 71 mg / 100 mL or less, even more preferably 69 mg / 100 mL or less, even more preferably 67 mg / 100 mL or less, and particularly preferably 66 mg / 100 mL or less. It may also be 65 mg / 100 mL or less, 63 mg / 100 mL or less, 61 mg / 100 mL or less, or 60 mg / 100 mL or less. In this specification, the proline content can be measured using, for example, an automated amino acid analyzer such as the Hitachi, Ltd. L-8800A.

[0016] Proline is an amino acid found in nitrogen-containing raw materials such as malt, and because it is not used as a nutrient source by yeast during the fermentation process, it has the aforementioned effect on the flavor of the final product, a beer-flavored beverage. Proline may be present in the raw materials of the beer-flavored beverage, or it may be added separately during the manufacturing process (for example, as a proline extract). The proline content can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water; the type and amount of amino acid-containing raw materials (malt, barley, corn grits, sugar solution, yeast extract, soybeans, peas, proline refined product, etc.); the type of enzyme (protein-degrading enzyme, etc.); the amount of enzyme added; the timing of enzyme addition; the saccharification time in the mashing tank; the protein degradation time in the mashing tank; the pH in the mashing tank; the pH during the mashing process (from malt addition to the wort production process before yeast addition); 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 temperature and holding time for each temperature range when preparing the wort (including during saccharification); the original extract concentration of the pre-fermentation liquid; the original extract concentration during the fermentation process; the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.); and the addition of spirits or brewing alcohol.

[0017] The total polyphenol content of a beer-flavored beverage according to one embodiment of the present invention is 60 ppm by mass or more, preferably 65 ppm by mass or more, more preferably 70 ppm by mass or more, even more preferably 71 ppm by mass or more, even more preferably 72 ppm by mass or more, and still more preferably 73 ppm by mass or more. Alternatively, it may be 75 ppm by mass or more, 80 ppm by mass or more, 85 ppm by mass or more, 90 ppm by mass or more, 95 ppm by mass or more, or 100 ppm by mass or more. On the other hand, if the total polyphenol content is high, the taste becomes heavy and it is more likely to give an unsuitable feeling of fullness. Therefore, the total polyphenol content of the beverage of the present invention is 200 ppm by mass or less, preferably 195 ppm by mass or less, more preferably 190 ppm by mass or less, even more preferably 180 ppm by mass or less, even more preferably 170 ppm by mass or less, and may also be 160 ppm by mass or less, 150 ppm by mass or less, 140 ppm by mass or less, 130 ppm by mass or less, or 120 ppm by mass or less.

[0018] Polyphenols are compounds in which two or more hydrogen atoms of an aromatic hydrocarbon are replaced by hydroxyl groups. Examples of polyphenols include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins. In this invention, "total polyphenol content" refers to the total amount of these polyphenols contained in beer-flavored beverages.

[0019] The total amount of polyphenols can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the polyphenol polymerization conditions in the mashing tank (temperature, stirring speed, etc.), the pH in the mashing tank, the pH during the mashing process (from malt addition to the wort production process before yeast addition), the time of wort filtration, the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the cooling timing, cooling temperature, cooling time, the type of beer filtration (diatomaceous earth, membrane, sheet, cartridge, filter, etc.), activated carbon, and stabilizers added during beer filtration (silica gel, PVPP (polyvinylpolypyrrolidone), bentonite, tannin, etc.). Furthermore, the total polyphenol content of the beer-flavored beverage of the present invention can be controlled by adjusting the amount of raw materials with high polyphenol content, such as barley malt and malt husks. Specifically, the total polyphenol content can be increased by increasing the amount of raw materials such as malt that have a high polyphenol content.

[0020] Generally, malt containing husks (grain husks) has a high nitrogen and polyphenol content, while soybeans, yeast extract, peas, corn, corn products (corn grits, corn protein, etc.), wheat, and wheat malt have a high nitrogen content but low polyphenol content. Therefore, the proline content and total polyphenol content in beer-flavored beverages can be increased or decreased by adjusting the proportions of the raw materials. Below are some representative methods (1) to (4) for increasing or decreasing the proline content and total polyphenol content by adjusting the proportions of the raw materials. (1) Increase the amount of malt containing husk, etc., used to increase the proline content and total polyphenol content of beer-flavored beverages. (2) By increasing or decreasing the amount of soybeans, yeast extract, etc. used, the proline content of the beer-flavored beverage can be increased or decreased while maintaining the total amount of polyphenols. (3) By increasing the amount of malt containing husk and decreasing the amount of soybeans, yeast extract, etc. used, the total amount of polyphenols is increased while maintaining the proline content. (4) By reducing the amount of malt containing husk and increasing the amount of soybeans, yeast extract, etc. used, the total amount of polyphenols is reduced while maintaining the proline content.

[0021] The total polyphenol content of the beer-flavored beverage of the present invention can be measured, for example, by the method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition).

[0022] In the beer-flavored beverage of the present invention, from the viewpoint of providing a beverage with a more beer-like taste, it is preferable that at least a portion of the proline or polyphenols are derived from malt. Furthermore, in the beer-flavored beverage of the present invention, from the viewpoint of providing a beverage with a firmer texture characteristic of beer-flavored beverages, at least a portion of the proline or polyphenols may be derived from soybeans, yeast extract, peas, corn, corn processed products (corn grits, etc.), wheat, wheat malt, etc.

[0023] Furthermore, a beer-flavored beverage according to one embodiment of the present invention may also contain a spirit (distilled liquor) derived from grain as an alcohol component. In this specification, "spirits" refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, corn, potatoes, and sugarcane using malt or, if necessary, enzymes, fermenting them with yeast, and then distilling them. As grains used as raw materials for spirits, plants belonging to the grass family are preferred, and barley is even more preferred.

[0024] The pyroglutamic acid content in a beer-flavored beverage according to one embodiment of the present invention is 50 mg / L or more, preferably 52 mg / L or more, more preferably 54 mg / L or more, even more preferably 56 mg / L or more, even more preferably 58 mg / L or more, and particularly preferably 60 mg / L or more, and may also be 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, 85 mg / L or more, or 90 mg / L or more. On the other hand, from the viewpoint of suppressing the acidity unsuitable for beer-flavored beverages, the pyroglutamic acid content is 300 mg / L or less, preferably 290 mg / L or less, more preferably 280 mg / L or less, even more preferably 270 mg / L or less, even more preferably 260 mg / L or less, and even more preferably 250 mg / L or less. It may also be 240 mg / L or less, 230 mg / L or less, 220 mg / L or less, 210 mg / L or less, or 200 mg / L or less. Pyroglutamic acid may be present in the ingredients of beer-flavored beverages, or it may be added separately during the manufacturing process (for example, as purified pyroglutamic acid). The pyroglutamic acid content can be adjusted by appropriately setting the following: adding dilution water or carbonated water, adding pyroglutamic acid refined product, the type and amount of pyroglutamic acid-containing raw materials (malt, barley, corn grits, sugar solution, yeast extract, soybeans, peas, proline refined product, etc.), the enzyme reaction time in the mashing process (from the addition of raw materials such as malt to the wort production process before yeast addition), the pH in the mashing process, the amount of acid added when adjusting 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 in each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and adding spirits or brewing alcohol. In this specification, the pyroglutamic acid content can be measured, for example, by high-performance liquid chromatography.

[0025] In one embodiment of the present invention, the beer-flavored beverage has a ratio [(X) / (Y)] of total polyphenol content (X) (unit: mass ppm) to proline content (Y) (unit: mg / 100mL) that is 1.5 to 5.5, from the viewpoint of not giving an unsuitable feeling of fullness, but preferably 1.6 or more, more preferably 1.7 or more, even more preferably 1.8 or more, even more preferably 1.9 or more, particularly preferably 2.0 or more, and may also be 2.2 or more, 2.4 or more, or 2.6 or more. On the other hand, from the viewpoint of producing a beer-flavored beverage with a rich taste, the ratio of the total polyphenol content (X) (unit: mass ppm) to the proline content (Y) (unit: mg / 100 mL) [(X) / (Y)] is preferably 5.4 or less, more preferably 5.3 or less, even more preferably 5.2 or less, even more preferably 5.1 or less, particularly preferably 5.0 or less, and may also be 4.9 or less, 4.7 or less, or 4.5 or less.

[0026] In one embodiment of the present invention, a beer-flavored beverage provides a complex taste without giving an unsuitable feeling of fullness. From the viewpoint of this, the ratio of the pyroglutamic acid content (Z) (unit: mg / L) to the proline content (Y) (unit: mg / 100mL) [(Z) / (Y)] is 1.0 to 7.5, preferably 1.2 or higher, more preferably 1.4 or higher, even more preferably 1.6 or higher, even more preferably 1.8 or higher, even more preferably 2.0 or higher, particularly preferably 2.5 or higher. It may also be 2.6 or higher, 2.7 or higher, or 2.8 or higher. On the other hand, from the viewpoint of producing a beer-flavored beverage with a rich taste, the ratio of pyroglutamic acid content (Z) (unit: mg / L) to proline content (Y) (unit: mg / 100mL) [(Z) / (Y)] is preferably 7.3 or less, more preferably 7.1 or less, even more preferably 6.9 or less, even more preferably 6.7 or less, even more preferably 6.5 or less, and particularly preferably 6.0 or less. It may also be 5.9 or less, 5.8 or less, 5.7 or less, 5.6 or less, or 5.5 or less.

[0027] In one embodiment of the present invention, the inclusion of phosphoric acid, lactic acid, or salts thereof does not particularly affect the suppression of satiety, which is unsuitable for beer-flavored beverages. However, it is possible to lower the pH to ensure microbial safety while preventing the imparting of unsuitable acidity to the beverage.

[0028] In order to avoid imparting an unsuitable sourness to the beer-flavored beverage, in a beer-flavored beverage according to one embodiment of the present invention, the phosphoric acid content is preferably 800 ppm by mass or less, more preferably 750 ppm by mass or less, even more preferably 700 ppm by mass or less, even more preferably 600 ppm by mass or less, even more preferably 550 ppm by mass or less, even more preferably 500 ppm by mass or less, even more preferably 450 ppm by mass or less, even more preferably 400 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-flavored beverage and obtain microbial assurance, in one embodiment of the present invention, the phosphoric acid content is preferably 40 ppm by mass or more, more preferably 50 ppm by mass or more, even more preferably 60 ppm by mass or more, and even more preferably 70 ppm by mass or more.

[0029] Similarly, in order to avoid imparting an unsuitable sourness to the beer-flavored beverage, in a beer-flavored beverage according to one embodiment of the present invention, the lactic acid content is preferably 950 ppm by mass or less, more preferably 900 ppm by mass or less, even more preferably 800 ppm by mass or less, even more preferably 700 ppm by mass or less, even more preferably 600 ppm by mass or less, even more preferably 500 ppm by mass or less, even more preferably 450 ppm by mass or less, even more preferably 400 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-flavored beverage and obtain microbial assurance, in a beer-flavored beverage according to one embodiment of the present invention, the lactic acid content is preferably 40 ppm by mass or more, more preferably 50 ppm by mass or more, even more preferably 60 ppm by mass or more, and even more preferably 70 ppm by mass or more.

[0030] In a beer-flavored beverage according to one embodiment of the present invention, the content of phosphoric acid and lactic acid can be controlled, for example, by adjusting the amount of raw materials with a high content of phosphoric acid or lactic acid used. The lactic acid and phosphoric acid content of the beer-flavored beverage of the present invention can be measured, for example, by high-performance liquid chromatography.

[0031] The carbohydrate concentration of a beer-flavored beverage according to one embodiment of the present invention is preferably 6.0 g / 100 mL or less, more preferably 5.5 g / 100 mL or less, even more preferably 5.0 g / 100 mL or less, even more preferably 4.8 g / 100 mL or less, even more preferably 4.6 g / 100 mL or less, even more preferably 4.4 g / 100 mL or less, even more preferably 4.3 g / 100 mL or less, particularly preferably 4.2 g / 100 mL or less, and may also be 4.0 g / 100 mL or less, 3.8 g / 100 mL or less, 3.6 g / 100 mL or less, 3.5 g / 100 mL or less, 3.3 g / 100 mL or less, 3.2 g / 100 mL or less, or 3.0 g / 100 mL or less. Furthermore, the carbohydrate concentration of the beer-flavored beverage according to one embodiment of the present invention is preferably 0.3g / 100mL or more, more preferably 0.5g / 100mL or more, more preferably 0.8g / 100mL or more, even more preferably 1.0g / 100mL or more, even more preferably 1.3g / 100mL or more, even more preferably 1.5g / 100mL or more, even more preferably 1.7g / 100mL or more, particularly preferably 1.8g / 100mL or more, and may also be 2.0g / 100mL or more, 2.2g / 100mL or more, or 2.5g / 100mL or more.

[0032] In this specification, "carbohydrates" refers to carbohydrates as defined in the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003, partially amended by Consumer Affairs Agency Notification No. 8 of September 27, 2013). Specifically, it means the amount of carbohydrates remaining after removing protein, lipids, dietary fiber, ash, alcohol, and water from the food in question. Therefore, the carbohydrate content in a food can be calculated by subtracting the amounts of protein, lipids, dietary fiber, ash, and water from the weight of the food. Here, the amounts of protein, lipids, dietary fiber, ash, and moisture can be measured by the methods specified in the nutrition labeling standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method, the amount of lipids by the ether extraction method, the amount of dietary fiber by the Prosky method, the amount of ash by the direct ashing method, and the amount of moisture by the reduced-pressure heating and drying method.

[0033] Furthermore, the carbohydrate content of a beer-flavored beverage according to one embodiment of the present invention can be adjusted by appropriately setting the following: the addition of dilution water or carbonated water, the type of enzyme, the amount of enzyme added, and the timing of its addition; the set temperature and holding time for each temperature range when preparing the saccharified solution; the composition of the pre-fermentation liquid (original extract concentration, sugar composition, protein content, dietary fiber content, ash content, etc.); various conditions of the fermentation process (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, type of enzyme, amount of enzyme added, timing of enzyme addition, etc.); cooling timing, cooling temperature, cooling time, etc.

[0034] The chromaticity of a beer-flavored beverage according to one embodiment of the present invention is preferably 5.0 EBC or higher, more preferably 5.3 EBC or higher, even more preferably 5.6 EBC or higher, even more preferably 5.9 EBC or higher, and particularly preferably 6.2 EBC or higher, and may also be 6.5 EBC or higher, 7.0 EBC or higher, 7.5 EBC or higher, or 8.0 EBC or higher. Furthermore, the chromaticity of the beer-flavored beverage according to one embodiment of the present invention is preferably 20.0 EBC or less, more preferably 19.0 EBC or less, even more preferably 18.0 EBC or less, even more preferably 17.0 EBC or less, even more preferably 16.0 EBC or less, even more preferably 15.0 EBC or less, and even more preferably 14.0 EBC or less, and may also be 13.0 EBC or less, 12.0 EBC or less, or 10.0 EBC or less.

[0035] In this specification, the "chromaticity" of a beverage can be measured by the measurement method described in "8.8 Chromaticity" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition). The "chromaticity" of a beverage is specified by the units of chromaticity (EBC units) established by the European Brewery Convention. A smaller value indicates a lighter and brighter colored beverage, while a larger value indicates a darker and more intense colored beverage. Furthermore, the color of a beer-flavored beverage according to one embodiment of the present invention can be controlled by appropriately adjusting, for example, the type of malt used, the blending ratio if two or more types of malt are used in combination, and the boiling conditions when preparing the pre-fermentation liquid. More specifically, for example, to increase the color of a beer-flavored beverage, it can be adjusted by increasing the blending ratio of dark malt, increasing the boiling temperature, increasing the boiling time, and performing decoction when preparing the saccharified liquid. In addition, the color can also be adjusted to be higher by increasing the concentration of the raw wort extract or increasing the malt ratio. Yes, it's possible. It can also be adjusted by controlling the amount of food additives such as caramel coloring or colored sugar solutions.

[0036] The pH of the beer-flavored beverage according to one embodiment of the present invention is not particularly limited, but from the viewpoint of improving the flavor of the beverage, it is preferably 3.0 or higher, more preferably 3.2 or higher, even more preferably 3.4 or higher, even more preferably 3.6 or higher, and even more preferably 3.7 or higher, and may also be 3.9 or higher, or 4.1 or higher. Furthermore, from the viewpoint of suppressing the growth of microorganisms, the pH of the beer-flavored beverage is preferably 5.0 or lower, more preferably 4.9 or lower, even more preferably 4.8 or lower, even more preferably 4.7 or lower, and particularly preferably 4.6 or lower. pH adjustment can be performed by appropriately setting the following: the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the mashing tank, the protein decomposition time in the mashing tank, the pH in the mashing tank, the pH during the mashing process (from malt addition to wort production before yeast addition), the type of acid used for pH adjustment (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid added for pH adjustment, 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 the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), the cooling timing, cooling temperature, and cooling time.

[0037] One embodiment of the present invention, a beer-flavored beverage, is suitable for packaging. Examples of containers include bottles, PET bottles, cans, or kegs, but cans, bottles, and PET bottles are particularly preferred from the viewpoint of ease of transport. Furthermore, when using clear glass bottles or plastic bottles, unlike with regular cans or colored glass bottles, they will be exposed to sunlight and fluorescent light.

[0038] Any optional additives such as grains and sweeteners that can be used in the production of the beer-flavored beverage of the present invention will be described in detail in "1.1 Raw Materials".

[0039] 1.1 Ingredients The main ingredients of a beer-flavored beverage according to one embodiment of the present invention are water and malt, but hops are preferably used. In addition, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, etc. may also be used.

[0040] Malt refers to germinated and dried seeds of grains such as barley, wheat, rye, oats, oats, pearl oats, and oats, with the roots removed. The origin and variety of the grains do not matter. In one embodiment of the present invention, it is preferable to use barley malt. Barley malt is one of the most commonly used malts as an ingredient in beer-flavored beverages in Japan. There are various types of barley, such as two-row barley and six-row barley, and any of them may be used. Furthermore, in addition to regular malt, colored malts may also be used. When using colored malts, different types of colored malts may be used in appropriate combinations, or only one type of colored malt may be used.

[0041] The malt used in the beer-flavored beverage of the present invention preferably has a modification rate of 80% or more. If the modification rate is less than 80%, the viscosity and turbidity of the wort will increase, worsening production efficiency such as wort filterability and beer filterability. Therefore, it is preferable to use malt with a modification rate of 80% or more. In the examples and comparative examples described later, malt with a modification rate of 80% or more was used. The modification was performed using MEBAK Raw Materials. It can be measured by the method described in section 3.1.3.8 Modification and Homogeneity (Calcofluor Carlsberg Method-EBC) of "Barley Adjuncts Malt Hops And Hop Products," published by the Chairman Dr. Fritz Jacob and self-published by MEBAK 85350 Freising-Weihenstephan, Germany 2011. In one embodiment of the present invention, the malt used is preferably selected appropriately according to the desired color of the beer-flavored beverage, and the selected malt may be a single type or two or more types may be used in combination.

[0042] Malt contains proline, pyroglutamic acid, and polyphenols. Therefore, in this invention, it is preferable to set the ratio of malt in the raw materials to a certain range in order to keep the amount of proline, pyroglutamic acid, and total polyphenols in the beer-flavored beverage of this invention within the range defined in this invention. Specifically, the malt ratio (the ratio of all malt used) is preferably 40% by mass or more, more preferably 45% by mass or more, even more preferably 48% by mass or more, even more preferably 50% by mass or more, and particularly preferably 55% by mass or more. It may also be 60% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, or 100% by mass. By increasing the malt ratio, it is possible to produce a beer-flavored beverage in which the rich flavor derived from malt and the umami of barley can be felt more strongly. Furthermore, if the malt ratio is too high, it is more likely to give an unsuitable feeling of fullness, so it is preferably 90% by mass or less, more preferably 85% by mass or less, even more preferably 80% by mass or less, even more preferably 78% by mass or less, even more preferably 76% by mass or less, even more preferably 74% by mass or less, even more preferably 72% by mass or less, even more preferably 70% by mass or less, and may also be 68% by mass or less, 67% by mass or less, or 66.6% by mass or less. In this specification, the malt ratio refers to the value calculated in accordance with the Liquor Tax Act and the Interpretation Circular on Laws and Regulations Related to the Administration of Liquor, effective April 1, 2018.

[0043] When the malt ratio is reduced, it is preferable to increase the amount of other raw materials (carbon sources, nitrogen sources) that can be assimilated by yeast. Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, their sugar solutions, and liquid sugars containing carbon sources. Examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, ungerminated grains, and their decomposition products. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barnyard millet, oats, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, and barnyard millet. Starch obtained from these grains, or their extracts, may also be used.

[0044] Fruits, pericarps, bark, leaves, flowers, stems, roots, and seeds of plants other than grasses such as wheat can be selected as appropriate and used as raw materials. Examples of plants other than grasses include citrus fruits, soft fruits, herbs, and spices. Citrus fruits include oranges, yuzu, lemons, limes, mandarins, grapefruits, Iyokan, kumquats, kabosu, bitter oranges, shikwasa, and sudachi. Soft fruits include peaches, grapes, bananas, apples, pineapples, strawberries, pears, muscat grapes, and blackcurrants. Herbs and spices include coriander, pepper, fennel, Sichuan pepper, Japanese pepper, cardamom, caraway, nutmeg, mace, juniper berries, allspice, vanilla, elderberries, grains of paradise, anise, and star anise. These can be used as is, crushed, extracted with an extraction solvent such as water or ethanol, or used as juice (fruit juice, etc.). They can be used individually or in combination of two or more. While the above ingredients can be used as appropriate to suit consumer preferences, to enjoy a crisp and refreshing taste characteristic of beer, it is preferable to either completely omit or minimize the use of the above-mentioned citrus fruits, soft fruits, herbs, and spices in the ingredients. In particular, since blackcurrant imparts an undesirable milky aroma to the beer, it is preferable to either completely omit or minimize the use of blackcurrant or blackcurrant juice in the ingredients.

[0045] Examples of hop forms used in one aspect of the present invention include pelletized hops, powdered hops, and hop extract. Alternatively, processed hop products such as isopropyl hops and reduced hops may be used. The amount of hops added is adjusted as needed, but is preferably 0.0001 to 1% by mass relative to the total volume of the beverage. Furthermore, beer-flavored beverages using hops as an ingredient will contain iso-alpha acids, which are components derived from hops.

[0046] The bitterness value of the beer-flavored beverage of the present invention is not particularly limited, but is preferably 5.0 BUs or more and 45.0 BUs or less. In this specification, "bitterness value" is an indicator of bitterness brought about by iso-α acids such as isohumulones. The bitterness value can be measured according to the method described in section 8.15 "Bitterness Value" of the BCOJ Beer Analysis Method (revised November 1, 2004). Specifically, an acid is added to the degassed sample, followed by extraction with isooctane. The absorbance of the resulting isooctane layer is measured at 275 nm with isooctane as a control, and the bitterness value (BUs) is obtained by multiplying by a factor. The bitterness value depends on the amount of iso-alpha acid contained in the beverage, and iso-alpha acid is a bitter component found in large quantities in hops. Therefore, by controlling the amount of hops used, it is possible to produce a beverage with a predetermined bitterness value.

[0047] Examples of sweeteners include commercially available saccharified syrups obtained by breaking down grain-derived starch with acid or enzymes, sucrose, commercially available corn syrup and other sugars, sugars of three saccharides or more, sugar alcohols, isomerized sugars, 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. Furthermore, there are no particular restrictions on the type of grain used as the raw material for starch, the method of refining the starch, or the processing conditions such as hydrolysis with enzymes or acids. For example, by appropriately setting the conditions for hydrolysis with enzymes or acids, sugars with a higher proportion of maltose may be used. Other sugars that can be used include sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomalttriose, isomalttetraose, and solutions of these (sugar solutions). Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), and sucralose. These sweeteners may be used individually or in combination of two or more types.

[0048] Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan. From the viewpoint of versatility, such as stability and safety, indigestible dextrin or polydextrose are preferred.

[0049] In beer-flavored beverages, bitterness is preferably imparted by hops or the like, but bittering agents or bittering granulators may also be used. The bittering agent or bittering agent is not particularly limited, and any bittering agent commonly used in beer or sparkling wine can be used. Examples include rosemary, lychee, fennel, juniper berries, sage, maize, Ganoderma lucidum, bay leaf, Ganoderma lucidum, kuwashin, citrus extract, quat extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe vera extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, wormwood extract, absinthe, alginic acid, etc.

[0050] The antioxidant is not particularly limited, and any antioxidant commonly used in regular beer or sparkling wine can be used, such as ascorbic acid, erythorbic acid, and catechin.

[0051] The flavorings used are not particularly limited, and general beer flavorings can be used. Beer flavorings are used to give a beer-like flavor and include brewing components that are produced during fermentation. Beer-flavored beverages contain ethyl acetate, which is produced by alcoholic fermentation and has flavoring properties. Therefore, when alcoholic fermentation is involved in the manufacturing process of beer-flavored beverages, there is little need to add beer flavoring separately, but beer flavoring may be added if desired. Other beer flavorings besides ethyl acetate include esters and higher alcohols, specifically isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5- Methylpyrazine, γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethylmaltol, phenylacetic acid, furaneol, furfural, methional, 3-methyl-2-buten-1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradioxide Canic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentan-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3 Examples include -hexenal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, and phenethyl alcohol. These fragrances may be used individually or in combination of two or more.

[0052] The acidulant is not particularly limited as long as it is a substance that has a sour taste, but examples include phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta-lactone, or salts 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, phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid, or salts thereof are more preferred, and phosphoric acid, lactic acid, or salts thereof are particularly preferred. These acidulants may be used alone or in combination of two or more. The content of phosphoric acid, lactic acid, or salts thereof is as described in "1. Beer-flavored beverages" above.

[0053] Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Alternatively, commercially available preservatives such as Strong Sumpler (manufactured by San-Ei Gen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used. These preservatives may be used individually or in combination of two or more. The amount of preservative added is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

[0054] Examples of salts include sodium chloride, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used individually or in combination of two or more.

[0055] 1.2 Carbon dioxide The carbon dioxide gas contained in the beer - flavored beverage according to one aspect of the present invention may utilize the carbon dioxide gas contained in the raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas, etc. Since the beer - flavored beverage according to one aspect of the present invention undergoes alcoholic fermentation, the carbon dioxide gas generated in this fermentation process can be used as it is, but carbonated water may be appropriately added to adjust the amount of carbon dioxide gas.

[0056] The carbon dioxide gas concentration of the beer - flavored beverage according to one aspect of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, still 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 is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, still more preferably 0.60 (w / w)% or less, even more preferably 0.57 (w / w) or less, particularly preferably 0.55 (w / w)% or less. In this specification, the carbon dioxide gas concentration can be measured using a gas volume measuring device (for example, GVA - 500 (manufactured by Kyoto Electronics Industry Co., Ltd., etc.)) after immersing the container containing the target beverage in a 20°C water tank for 30 minutes or more while shaking the container from time to time to adjust the beverage to 20°C.

[0057] When the beer - flavored beverage according to one aspect of the present invention is a container - filled beverage, the carbon dioxide gas pressure of the container - filled beverage may be appropriately adjusted within the range corresponding to the above - mentioned carbon dioxide gas concentration. However, the carbon dioxide gas pressure of the beverage is 5.0 kg / cm 2 Hereinafter, 4.5 kg / cm 2 Hereinafter, or 4.0 kg / cm 2 Hereinafter, and is also 0.20 kg / cm 2 Above, 0.50 kg / cm 2 Above, or 1.0 kg / cm 2 Above, and any combination of these upper and lower limits may be used. For example, the carbon dioxide gas pressure of the beverage is 0.20 kg / cm 2 Above 5.0 kg / cm 2 Below, 0.50 kg / cm 2 Above 4.5 kg / cm2 The following, or 1.0 kg / cm³ 2 More than 4.0kg / cm 2 The following is acceptable: In this specification, gas pressure refers to the gas pressure inside a container, unless otherwise specified. Pressure can be measured using methods well known to those skilled in the art, such as fixing a sample at 20°C to a gas pressure gauge, opening the stopcock of the gas pressure gauge to release the gas, closing the stopcock again, and shaking the gas pressure gauge until the needle reaches a certain position, at which point the value is read; or it can be measured using a commercially available gas pressure measuring device.

[0058] 1.3 Other additives A beer-flavored beverage according to one aspect of the present invention may contain various additives as needed, provided that they do not interfere with the effects of the present invention. Examples of such additives include colorants, foaming agents, fermentation accelerators, yeast extracts, protein-based substances such as peptide-containing materials, and seasonings such as amino acids. Coloring agents are used to give the beverage a beer-like color, and caramel coloring can be used. Foaming agents are used to create beer-like foam in the beverage or to maintain the foam in the beverage, and appropriate materials such as plant-derived saponins (soybean saponin, quillaja saponin, etc.), plant proteins (corn, soybeans, etc.), peptide-containing substances (collagen peptides, etc.), yeast extract, and milk-derived raw materials can be used. Fermentation accelerators are used to promote fermentation by yeast, and can be used individually or in combination with other substances such as yeast extract, rice or wheat bran components, vitamins, and minerals.

[0059] 1.4 Packaged beverages A beer-flavored beverage according to one aspect of the present invention may be a packaged beverage. Any form and material of container may be used for the packaged beverage. Examples of containers include bottles, cans, kegs, or PET bottles, but cans, bottles, and PET bottles are particularly preferred from the viewpoint of ease of carrying.

[0060] 2. Method for manufacturing beer-flavored beverages The present invention also relates to a method for producing a beer-flavored beverage. Specifically, in one embodiment of the present invention, the total polyphenol content is 60 to 200 ppm by mass, the proline content is 15 to 75 mg / 100 mL, the pyroglutamic acid content is 50 to 300 mg / L, and the degree of fermentation by appearance is 70.0 to 95.0%. Furthermore, a manufacturing method according to one embodiment of the present invention may more specifically include the following steps (1) to (3). • Step (1): A step of performing at least one of the following treatments on the raw materials: saccharification treatment, boiling treatment, and solid content removal treatment, in order to obtain a pre-fermentation liquid. Step (2): A step to obtain cooled pre-fermentation liquid by cooling the pre-fermentation liquid obtained in step (1). Step (3): This step involves adding yeast to the pre-fermentation liquid obtained in step (2) and carrying out alcoholic fermentation.

[0061] Furthermore, a manufacturing method according to one embodiment of the present invention may include, in addition to steps (1) to (3) above, a step of confirming and / or adjusting the total polyphenol content, proline and pyroglutamic acid content. This step will be described later as step (4).

[0062] <Process (1)> Step (1) is a process in which various raw materials are subjected to at least one of the following treatments: saccharification, boiling, and solid content removal, in order to obtain a pre-fermentation liquid. For example, when using malt as one of the raw materials, water and the various raw materials including malt are placed in a mashing kettle or mashing tank, and if necessary, enzyme preparations such as polysaccharide-degrading enzymes or proteolytic enzymes that promote the changes in components derived from the raw materials may be added before fermentation. Examples of such enzyme preparations include amylase, protease, purine nucleosidase, deaminase, polyphenol oxidase, glucanase, xylase, pectinase, cellulase, lipase, glucosidase, xanthine oxidase, and transglucosidase. In addition, enzyme preparations that fall under "(3) the following enzyme preparations added during the brewing process for the purpose of rationalizing brewing, etc." in Article 3 "7. Articles not treated as raw materials for alcoholic beverages" of the Liquor Tax Law and related laws and regulations concerning alcoholic beverages (amended June 27, 2018) can be listed. By adding these enzyme preparations, the component composition of the resulting beer-flavored beverage can be efficiently adjusted. In addition to malt, various other ingredients may be added, such as hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, and salts. These may be added before the saccharification process, during the saccharification process, or after the completion of the saccharification process. They may also be added during or after the subsequent alcoholic fermentation process.

[0063] The mixture of various raw materials is heated, and the starch in the raw materials is saccharified through a saccharification process. The temperature and time of the saccharification process are preferably adjusted as appropriate, taking into consideration the type of malt used, the malt ratio, water and other raw materials, the type and amount of enzymes used, and the concentration of the original extract of the final beverage. In one embodiment of the present invention, from the viewpoint of adjusting the degree of fermentation of the appearance of the beer-flavored beverage to the above range, the temperature of the saccharification process is preferably 55 to 75°C and the time of the saccharification process is preferably 15 to 240 minutes. After the saccharification process, filtration is performed to obtain the saccharified liquid.

[0064] Furthermore, it is preferable to boil this saccharified solution. When using hops, bittering agents, etc., as raw materials during this boiling process, it is preferable to add them. Hops, bittering agents, etc., may be added between the start of boiling and the end of boiling of the saccharification solution. Alternatively, instead of the saccharified liquid mentioned above, a pre-fermentation liquid may be prepared by adding hops, bittering agents, etc., to malt extract, warm water, and then boiling the mixture.

[0065] Furthermore, if malt is not used as a raw material, a liquid sugar solution may be prepared by mixing a carbon source-containing liquid sugar, a nitrogen source as an amino acid-containing raw material other than malt or barley, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, etc., with warm water, and then boiling the liquid sugar solution to prepare a pre-fermentation liquid. If hops are used, they may be added before boiling, or they may be added between the start and end of boiling of the liquid sugar solution.

[0066] <Process (2)> Step (2) is the step of cooling the pre-fermentation liquid obtained in step (1) to obtain cooled pre-fermentation liquid. After boiling, the mixture is transferred to a whirlpool and cooled to 0-23°C. After cooling, solid components such as coagulated proteins may be removed to adjust the concentration of the original extract. Through this process, the liquid before cooling and fermentation is obtained.

[0067] <Process (3)> Step (3) is the process of adding yeast to the pre-fermentation liquid obtained in step (2) and carrying out alcoholic fermentation. The yeast used in this process can be appropriately selected considering 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.

[0068] Yeast can be added to the raw materials as a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation can be added to the pre-fermentation liquid. Alternatively, the supernatant can be completely removed after centrifugation and then added. The amount of yeast to be added to the stock solution can be set as appropriate, for example, 5 × 10 6 cells / mL ~ 1 × 10 8 The concentration is approximately cells / mL.

[0069] While various conditions such as fermentation temperature and duration during alcoholic fermentation can be set as appropriate, it is preferable to ferment at, for example, 8-25°C for 5-10 days from the viewpoint of adjusting the degree of fermentation in appearance. The temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process. The degree of fermentation in the appearance of beer-flavored beverages can be adjusted by appropriately setting the type, amount, and timing of addition of polysaccharide-degrading enzymes such as transglucosidase, and can also be adjusted by changing the temperature (increasing or decreasing) or pressure of the fermentation liquid during the fermentation process. Furthermore, after this process is complete, the yeast may be removed using a filter or similar device, and water, flavorings, acidulants, colorants, and other additives may be added as needed. Thus, the degree of fermentation in the appearance of the resulting beer-flavored beverage can be adjusted to a desired range by appropriately adjusting the conditions of the saccharification treatment in step (1) and the alcohol fermentation in step (3) described above.

[0070] <Process (4)> Step (4) is a step of confirming and / or adjusting the total amount of polyphenols, proline, and pyroglutamic acid. The content of these components can also be adjusted in steps (1) and (2) by appropriately setting the types and amounts of raw materials, brewing conditions (timing of raw material addition, etc.), yeast type, and fermentation conditions. Therefore, in step (4), it is preferable to measure the content of these components and confirm that it is within the above range. If any of these components are outside the range, it is preferable to adjust by adding the component that is outside the range or by dilution.

[0071] The adjustment of the content of each component in this process may be performed in parallel with process (1), process (2), and / or process (3), between process (1) and process (2), between process (2) and process (3), or after process (3). Furthermore, the confirmation of the content of each component in this process may be performed at any of the above timings, but it is preferable to confirm the content of each component after process (3) and, if any component requires adjustment as a result, adjust the content of that component.

[0072] After these processes, processes known to those skilled in the art for the manufacture of beer-flavored beverages, such as storage and filtration processes, may be carried out. The beer-flavored beverage obtained in this way is filled into designated containers and distributed to the market as a product. The method for packaging beer-flavored beverages is not particularly limited, and any packaging method well known to those skilled in the art may be used. In the packaging process, the beer-flavored beverage is filled and sealed into a container. Any form or material of container may be used in the packaging process, and examples of containers are as described above.

[0073] 3. Methods for improving the flavor of beer-flavored beverages The present invention also relates to a method for improving the flavor of beer-flavored beverages. Specifically, in one embodiment of the present invention, the flavor improvement method involves adjusting the degree of fermentation of a beer-flavored beverage having a total polyphenol content of 60 to 200 ppm by mass, a proline content of 15 to 75 mg / 100 mL, and a pyroglutamic acid content of 50 to 300 mg / L, so that the degree of fermentation of the appearance is 70.0 to 95.0%. In another embodiment of the present invention, the flavor improvement method involves adjusting the total polyphenol content, the content of proline and pyroglutamic acid in a beer-flavored beverage having a degree of fermentation of 70.0 to 95.0%, so that the total polyphenol content is 60 to 200 ppm by mass, the proline content is 15 to 75 mg / 100 mL, and the pyroglutamic acid content is 50 to 300 mg / L.

[0074] In this specification, "flavor" of a beer-flavored beverage includes the umami of malt, a rich flavor derived from malt, body, and depth of flavor. Furthermore, in this specification, "flavor improvement" or "improving flavor" means that a beverage in which the proline content, pyroglutamic acid content, total polyphenol content, and appearance fermentation level have been adjusted to the above range achieves at least one of the following compared to a beverage that has not undergone such adjustment: a reduction or suppression of undesirable wateriness, an increase in the rich flavor derived from malt, an increase in body, and an increase in depth of flavor.

[0075] The preferred range for proline content, pyroglutamic acid content, total polyphenol content, and degree of fermentation, as well as methods for adjusting these contents, are as described in "1. Beer-flavored beverage" and "2. Method for producing beer-flavored beverage" above. [Examples]

[0076] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. Furthermore, in the examples, the original extract concentration and total polyphenol content were measured based on the methods described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and augmented edition).

[0077] <Beverage Preparation> After crushing the barley malt and adding it to a mashing tank containing 120 L of warm water, the temperature was gradually increased and maintained, and then filtered to remove spent grain and other impurities. In addition, as shown in Tables 1-3, in some examples, proteolytic enzymes were added to the warm water along with the barley malt. After filtering, the raw material liquid and hops were added to a boiling kettle and adjusted to 100 L with warm water to obtain hot wort. The obtained hot wort was cooled and aeration with oxygen was performed to obtain 60 L of pre-fermentation liquid before yeast addition.

[0078] Brewer's yeast (bottom-fermenting yeast) was added to the pre-fermentation liquid obtained in this way and fermented for about a week. After a further maturation period of about a week, the yeast was removed by filtration, and extract-adjusted water was added to prepare a beer-flavored beverage. In each example and comparative example, the amount and type of raw materials such as malt, liquid sugar, and hops, the mashing pattern, the type of proteolytic enzyme, the amount and timing of its addition, the set temperature in each temperature range when preparing the wort, the holding time, the pH adjustment, the turbidity during wort filtration, the timing of hop addition, the boiling time, the fermentation conditions, etc., were appropriately set and adjusted to achieve the appearance degree of fermentation, proline content, pyroglutamic acid content, total polyphenol content, original extract concentration, carbohydrate content, color, pH, and lactic acid and phosphoric acid content shown in Tables 1 to 3. Note that in the reference examples 1-8 listed in Table 1, the carbohydrate content, color, pH, pyroglutamic acid, lactic acid, and phosphate content were not adjusted or measured.

[0079] <Sensory evaluation> The evaluation of the beer-flavored beverages was conducted by the same six panelists, who tasted each beverage as follows:

[0080] Each panelist tasted 350mL of a beer-flavored beverage cooled to approximately 4°C and evaluated it based on the following criteria: "unsuitable feeling of fullness for a beer-flavored beverage," "unsuitable wateriness for a beer-flavored beverage," and "rich flavor suitable for a beer-flavored beverage." The evaluation criteria ranged from 3.0 (maximum) to 1.0 (minimum), with scores in increments of 0.1. The average score of the six panelists was then calculated. Note that in the reference examples 1-8 listed in Table 1, the evaluation criterion "rich flavor suitable for a beer-flavored beverage" was not performed. For the evaluation, samples corresponding to the following criteria "1.0," "2.0," and "3.0" were prepared in advance to ensure consistency in the criteria among the panelists. Furthermore, in the sensory evaluation of all examples and comparative examples, no differences in scores of 2.0 or higher were observed among the panelists for the same beverage.

[0081] [Unsuitable for beer-flavored beverages due to its ability to create a feeling of fullness] • "3.0": No unpleasant feeling of fullness is felt after drinking. • "2.5": No unpleasant feeling of fullness is felt after drinking. • "2.0": You hardly feel any unpleasant fullness after drinking it. • "1.5": You feel an uncomfortably full feeling after drinking it. • "1.0": A strong, unpleasant feeling of fullness is felt after drinking. [Watery consistency unsuitable for beer-flavored beverages] • "3.0": There is absolutely no watery taste that is unsuitable for beer-flavored beverages. • "2.5": It doesn't have the watery taste that is unsuitable for beer-flavored beverages. • "2.0": It has almost no watery taste, which is unsuitable for beer-flavored beverages. • "1.5": It has a watery taste that makes it unsuitable for beer-flavored beverages. • "1.0": It has a strong watery taste that makes it unsuitable for beer-flavored beverages. [Rich flavor suitable for beer-flavored beverages] • "3.0": The rich flavor characteristic of beer-flavored beverages is very strongly felt. • "2.5": A rich flavor characteristic of beer-flavored beverages is strongly felt. • "2.0": It has a rich flavor that is characteristic of beer-flavored beverages. • "1.5": It doesn't really have the rich flavor you'd expect from a beer-flavored beverage. • "1.0": It hardly has the rich flavor you'd expect from a beer-flavored beverage.

[0082] Furthermore, based on the three evaluation items mentioned above, an overall evaluation was conducted according to the following criteria. [comprehensive evaluation] • "A": The average score of all three sensory evaluation items tested is 2.5 or higher. • "B": Does not fall under "A" or "C". • "C": The average score of any one of the three sensory evaluation items examined is less than 2.0.

[0083] [Table 1] [Table 2] [Table 3]

[0084] The results of the examples showed that when the proline content of the beer-flavored beverage was 15-75 mg / 100 mL, the total polyphenol content was 60-200 ppm by mass, the pyroglutamic acid content was 50-300 mg / L, and the degree of fermentation was 70.0-95.0%, it was possible to provide a beverage that suppressed the "satiety unsuitable for beer-flavored beverages," suppressed the "watery taste unsuitable for beer-flavored beverages," and had a "rich flavor suitable for beer-flavored beverages."

Claims

1. The proline content is 15-75 mg / 100 mL. The pyroglutamic acid content is 50-300 mg / L. Total polyphenol content: 60-200 ppm by mass, Carbohydrate concentration is 1.3g / 100mL or more and 4.6g / 100mL or less, Alcohol content of 1.0 (v / v) or higher, The ratio of the total polyphenol content (X) (unit: mass ppm) to the proline content (Y) (unit: mg / 100 mL) [(X) / (Y)] is between 2.0 and 5.

0. Lactic acid content of 171 ppm by mass or more, A beer-flavored beverage with an original extract concentration of 6.5% by mass or higher.

2. The beer-flavored beverage according to claim 1, wherein the pyroglutamic acid content is 52 mg / L or more.

3. A beer-flavored beverage according to claim 1 or 2, wherein the total polyphenol content is 65 ppm by mass or more.

4. A beer-flavored beverage according to claim 1 or 2, wherein the ratio of the pyroglutamic acid content (Z) (unit: mg / L) to the proline content (Y) (unit: mg / 100 mL) [(Z) / (Y)] is 1.0 to 7.

5.

5. A beer-flavored beverage according to claim 1 or 2, wherein the chromaticity is 5.0 to 20.0 EBC.

6. A beer-flavored beverage according to claim 1 or 2, wherein the pH is 3.0 to 4.

6.

7. A beer-flavored beverage according to claim 1 or 2, wherein the lactic acid content is 950 ppm by mass or less.

8. A beer-flavored beverage according to claim 1 or 2, wherein the phosphoric acid content is 40 to 800 ppm by mass.

9. A beer-flavored beverage according to claim 1 or 2, wherein the malt ratio is 50% by mass or more and 66.6% by mass or less.

10. A beer-flavored beverage according to claim 1 or 2, wherein the visible degree of fermentation is 70.0 to 95.0%.

11. A beer-flavored beverage according to claim 1 or 2, wherein the original extract concentration is 20.0% by mass or less.

12. A beer-flavored beverage according to claim 1 or 2, wherein the alcohol content is 10.0 (v / v)% or less.

13. A beer-flavored beverage according to claim 1 or 2, wherein the carbohydrate concentration is 1.9 g / 100 mL or less.

14. The proline content is 15-75 mg / 100 mL. The pyroglutamic acid content is 50-300 mg / L. Total polyphenol content: 60-200 ppm by mass, Carbohydrate concentration is 1.3g / 100mL or more and 4.6g / 100mL or less, Alcohol content of 1.0 (v / v) or higher, The ratio of the total polyphenol content (X) (unit: mass ppm) to the proline content (Y) (unit: mg / 100 mL) [(X) / (Y)] is between 2.0 and 5.

0. Lactic acid content of 171 ppm by mass or more, A method for producing a beer-flavored beverage, wherein the original extract concentration is 6.5% by mass or higher.

15. A method for producing a beer-flavored beverage according to claim 14, comprising the step of adding a proteolytic enzyme.

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