Beer-flavored beverage

Abstract

To provide a beer-taste beverage that gives a real beer-like malt taste while having a refreshing drinkable taste.SOLUTION: A beer-taste beverage has an original extract concentration of 20.0 mass% or more, a degree of apparent fermentation of 70.0% or more and an alcohol content of less than 25.0 (v / v)%.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Traditionally, in response to the increasingly diverse preferences of consumers, various beer-flavored beverages have been considered. It is provided and offered. For example, Patent Document 1 proposes a beer-flavored beverage having a beer-like bitterness and a clean finish. For the purpose of providing a solution, 0.3-5 ppm kwashine and / or 0.5-5 ppm kinney The text lists beer-flavored beverages that contain beer. In this situation, beer If you increase the concentration of the original extract to bring out the characteristic barley flavor, it will be difficult to drink. There is a tendency for it to become like that. [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2017-6077 [Overview of the project] [Problems that the invention aims to solve]

[0004] In beer-flavored beverages, it has a beer-like malty taste, and is also refreshing. There is a demand for beer-flavored beverages that are easy to drink. [Means for solving the problem]

[0005] This invention relates to an original extract concentration of 20.0% by mass or higher, and an apparent fermentation level of 70%. We offer beer-flavored beverages with an alcohol content of 0% or more and less than 25.0(v / v)%. do. In other words, the present invention includes the following embodiments of the invention. [1] The original extract concentration is 20.0% by mass or higher, the degree of fermentation by appearance is 70.0% or higher, and A beer-flavored beverage with an alcohol content of less than 25.0% (v / v). [2] Beer-flavored beverage as described in [1], with an alcohol content of 10.5 (v / v) or higher. Fee. [3] A beer-flavored beverage as described in [1] or [2], having a chromaticity of 5 EBC or higher. [4] A beer tea as described in any of [1] to [3], with a malt usage ratio of 40% by mass or more. Street beverage. [5] A beer tea as described in any of [1] to [3], with a malt usage ratio of 50% by mass or more. Street beverage. [6] If the beer-flavored beverage is a fermented beer-flavored beverage, as indicated in any of [1] to [5]. A beer-flavored beverage. [7] Original E A saturation concentration of 20.0% by mass or higher, and an alcohol content of less than 25.0% (v / v). A method for manufacturing beer-flavored beverages. [8] The original extract concentration is 20.0% by mass or higher, and the alcohol content is 25.0% (v / v). Beer, which has a process to adjust the fermentation level to less than 70.0% and to 70.0% or more. Methods for improving the flavor of tasted beverages. [Effects of the Invention]

[0006] According to a preferred embodiment of the present invention, it has a beer-like malty flavor, and furthermore, it is refreshing. We offer a beer-flavored beverage with an easy-to-drink taste.

Mode for Carrying Out the Invention

[0007] 1. Beer-flavored beverage In this specification, the “beer-taste beverage” refers to an alcoholic carbonated beverage having a beer-like flavor. That is, the beer-taste beverage in this specification includes any carbonated beverage having a beer flavor unless otherwise specified. Therefore, the “beer-taste beverage” includes not only beer, which is a malt-fermented beverage obtained by fermenting malt, hops, and water with yeast, and fermented beer-taste drinks, but also carbonated beverages to which beer flavors containing esters, higher alcohols, lactones, etc. are added. Examples of beer flavors include, for example, 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-decalactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral, limonene, maltol, ethyl maltol, 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-methylpropanoic acid, γ-butyrolactone, 2 - - - - - - - - -aminoacetophenone, ethyl 3-phenylpropionate, 2-ethyl-4-hydrox C-5-methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane -1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrah Drofran-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-Caryophy Len, β-myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine Radin, 2-methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfurfur 1-phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2 - Examples include hexenal, nonanal, and phenethyl alcohol. Furthermore, a beer-flavored beverage according to one aspect of the present invention contains top-fermenting yeast (Saccharomyces, etc.). It may also be an ale-flavored beverage brewed through a fermentation process using ), and bottom A lager-style beer brewed through a fermentation process using yeast (such as Saccharomyces). Beverages, including pilsner beer-flavored beverages, are acceptable.

[0008] The original extract (O-Ex) concentration (original wort concentration) in beer-flavored beverages is high. As a result, the characteristic malty flavor of beer becomes more apparent, and the watery taste is less noticeable. The original extract concentration of the beer-flavored beverage according to one embodiment of the present invention is 20.0% by mass or more. Yes, 21.0% by mass or more, 21.5% by mass or more, 22.0% by mass or more, 22.5% by 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% by mass or more, 25.5% by mass or more, 26.0% by mass or more, 26.5% by 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% Even if the above is 31.0% by mass or more, 31.5% by mass or more, or 32.0% by mass or more Good. Also, the original extract concentration of the beer-flavored beverage according to one embodiment of the present invention is easy to drink. From the viewpoint of this, preferably 50.0% by mass or less, more preferably 45.0% by mass or less, More preferably 40.0% by mass or less, even more preferably 37.0% by mass or less, and even more More preferably 35.0% by mass or less, even more preferably 34.0% by mass or less, and even more More preferably 33.0% by mass or less, even more preferably 32.5% by mass or less, and even more More preferably 32.0% by mass or less, even more preferably 31.5% by mass or less, and even more More preferably 31.0% by mass or less, even more preferably 30.5% by mass or less, particularly preferred The minimum is 30.0% by mass, but the minimum is 29.5% by mass, 29.0% by mass, and 28% by mass. .5% by mass or less, 28.0% by mass or less, 27.5% by mass or less, 27.0% by 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 mass% or less, 21.5 mass% or less, 21.0 mass% or less, 20 .5% by mass or less, 20.0% by mass or less, 19.5% by mass or less, 19.0% by mass or less That's fine. The original extract concentration can be adjusted by adding diluted water or carbonated water, or by adding raw materials (malt, corn). Type of Ritz crackers, sugar syrup, etc., amount of raw materials, wort filtration time, wort filtration pH, boiling time, boiling This can be done by setting the boiling temperature and other parameters as appropriate. The original extract (original wort extract) of the beer-flavored beverage according to the present invention is, for example, modified Revised BCOJ Beer Analysis Method (Published by the Japan Brewing Association, International Technical Committee of the Beer Brewers Association) The measurement can be performed by the method described in the 2013 revised and expanded edition edited by the [Analysis Committee]. can.

[0009] As mentioned above, a higher concentration of the original extract makes it easier to taste the characteristic malty flavor of beer. It becomes less watery, but if the concentration of the original extract increases, it becomes difficult to drink. This can occur. Therefore, in the beer-flavored beverage of the present invention, the saccharification conditions and fermentation conditions are By adjusting the process to raise the visible fermentation level to over 70.0%, it becomes easy to drink and has a clean finish. We can offer a beer-flavored beverage.

[0010] The beer-flavored beverage of the present invention has an appearance fermentation degree of 70.0% or higher, but the richness derived from barley is From the perspective of creating a beer-flavored beverage with an improved taste, the ratio should be 71.0% or higher, 72% or higher. 0% or more, 73.0% or more, 74.0% or more, 75.0% or more, 76.0% or more, 78 0% or more, 80.0% or more, 82.0% or more, 84.0% or more, 86.0% or more, 88 0% or higher, 89.0% or higher, 90.0% or higher, 91.0% or higher, 92.0% or higher, 93 0% or higher, 94.0% or higher, 95.0% or higher, 96.0% or higher, 97.0% or higher, 98 0% or more, 99.0% or more, 100.0% or more, 101.0% or more, 102.0% or more , 103.0% or higher, 104.0% or higher, 105.0% or higher, 106.0% or higher, 107 0% or higher, 108.0% or higher, 109.0% or higher, 110.0% or higher, or 111. It can be 0% or more. The appearance fermentation level of the beer-flavored beverage of the present invention further enhances the beer-like malt flavor. From the perspective of a beer-flavored beverage, the requirements are 110.0% or less, 105.0% or less, and 104%. 0% or less, 103.0% or less, 102.0% or less, 101.0% or less, 100.0% or less , 99.0% or less, 98.0% or less, 97.0% or less, 96.0% or less, 95.0% or less 94.0% or less, 93.0% or less, 92.0% or less, 91.0% or less, or 90.0 It may also be less than or equal to a percent.

[0011] In this specification, "visual fermentation level" refers to the total sugar concentration in the liquid before fermentation, with the yeast being responsible for that concentration. This refers to the proportion of sugar concentration that can be consumed as a nutrient source for alcoholic fermentation. For example, The appearance fermentation level AA of the beer-flavored beverage of the invention can be calculated from the following formula (1). . Equation (1): AA(%) = 100 × (P - Es) ​​ / P In the above formula (1), "P" is the original extract (original wort extract), and "BCOJ B "Fermentation Analysis Method (edited by the Japan Brewing Association and the Beer Brewers Association, revised November 1, 2004)" It can be measured by the method described. Furthermore, "Es" indicates the visual extract of a beer-flavored beverage. The visual extract is, for example, "BCOJ Beer Analysis Method (Japan Brewing Association Fermentation, Beer Brewers Association, edited, November 1, 2004)" As described in the revised edition, it can be calculated from the following formula (2). Formula (2): Es=-460.234+662.649×D-202.414×D 2 (In equation (2), D is the specific gravity of the deflated beer-flavored beverage.) Furthermore, the appearance extract "Es" may be a negative value due to D in the above formula (2). Therefore, the calculated external fermentation level may exceed 100%.

[0012] Furthermore, the degree of fermentation in the appearance of beer-flavored beverages can be adjusted by adding diluting water or carbonated water, or by changing the raw materials. (Type of ingredients such as malt, corn grits, sugar syrup, etc.), amount of raw materials, type of enzyme, enzyme (carbohydrate-degrading enzyme) The amount of enzymes added (including isomerases, etc.), the temperature during the enzyme reaction, the timing of enzyme addition, and saccharification. Time, pH during saccharification, temperature during saccharification, mashing process (wort production from malt addition to before yeast addition) pH during the process, temperature during the mashing process, wort filtration time, and during wort preparation (including saccharification). The set temperature and holding time for each temperature range, the original extract concentration of the pre-fermentation liquid, and the fermentation process. Original extract concentration, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast) (Number of cells to grow, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) The cooling timing, cooling temperature, cooling time, etc., can be set as appropriate.

[0013] There are no specific restrictions on the alcohol content of beer-flavored beverages; for example, 1.0 (v / v) % or more, 2.0(v / v)% or more, 3.0(v / v)% or more, 3.5(v / v)% or more, 4.0(v / v)% or more, 4.5(v / v)% or more, 5.0(v / v)% or more, 5.5( v / v)% or more, 6.0(v / v)% or more, 6.5(v / v)% or more, 7.0(v / v) It may be % or more, 8.0(v / v) or more, or 9.0(v / v) or more, but From the standpoint of satisfying the taste, preferably 10.0(v / v)% or more, more preferably 10.5( v / v)% or more, more preferably 11.0(v / v)% or more, and further preferably 11.5( v / v)% or more, 12.0(v / v)% or more, 12.5(v / v)% or more, 13.0(v) It may be 13.5(v / v)% or more, or 13.5% or more. Also, beer taste The alcohol content of the beverage is less than 25.0(v / v)%, preferably 24.0(v It is less than or equal to / v)%, more preferably 23.0(v / v)% or less, and even more preferably 22 0.0(v / v)% or less, more preferably 21.0(v / v)% or less, particularly preferably It is 20.0(v / v)% or less, 19.0(v / v)% or less, and 18.5(v / v)% Below, 18.0(v / v)% or less, 17.5(v / v)% or less, 17.0(v / v)% or less Lower, 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, 12.5(v / v)% or less, 1 Less than 2.0(v / v)%, less than 11.5(v / v)%, or less than 11.0(v / v)%. That is also acceptable.

[0014] In this specification, alcohol content is expressed as a percentage of volume / volume ((v / v)%). The alcohol content of beverages shall be as indicated by ( ). Furthermore, the alcohol content of beverages shall be determined by any known method. It can be measured by other means, but for example, it can be measured by a vibrating densimeter. Alcohol content can be adjusted by adding diluting water or carbonated water, or by changing the raw materials (malt, corn grits). The type of enzyme (such as sugar solution), the amount of raw materials, the type of enzyme, the amount of enzyme added, and the timing of enzyme addition. Saccharification time in the mashing tank, protein breakdown time in the mashing tank, pH in the mashing tank, mashing process (malt addition) pH during the wort production process (before yeast addition), the amount of acid added when adjusting the pH, pH Timing of adjustments (during brewing, during fermentation, after fermentation is complete, before beer filtration, after beer filtration, etc.), The set temperature and holding time for each temperature range when preparing the wort (including during saccharification), and the sediment of the pre-fermentation liquid. Original extract concentration, original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions) Yeast variety, amount of yeast added, number of yeast cells, timing of yeast removal, fermentation temperature, fermentation time, Adjust the pressure setting, carbon dioxide concentration, etc., and add spirits or brewing alcohol as appropriate. It can be done by doing so. Since the visible fermentation level of the beer-flavored beverage of the present invention is 70.0% or higher, one aspect of the present invention The beer-flavored beverage is produced under fermentation conditions that result in an appearance fermentation degree of 70.0% or higher. The beer-flavored beverage concentrate is diluted with carbonated water, etc., or the alcohol content is reduced with spirits, etc. It can be manufactured by adding further ingredients, etc.

[0015] Furthermore, a beer-flavored beverage according to one embodiment of the present invention further contains grains as an alcohol component. It may contain spirits (distilled liquor) derived from [the specified source]. In this specification, spirits refer to grains such as wheat, rice, buckwheat, corn, potatoes, and sugarcane. Using grains as raw materials, the saccharification is carried out using malt or, if necessary, enzymes, and then fermented using yeast. It refers to alcoholic beverages obtained by further distillation after the initial distillation. Grasses are preferred, and wheat is more preferred.

[0016] The chromaticity of a beer-flavored beverage according to one embodiment of the present invention is such that it has a beer-like appearance and a beer-like aroma. From the viewpoint of making the flavor more easily perceived, preferably 5.0 EBC or higher, more preferably 5.3 EBC or higher, more preferably 5.6EBC or higher, and even more preferably 5.9EBC or higher. More preferably, the crystal density is 6.2 EBC or higher, and also 6.5 EBC or higher, and 7.0 EBC or higher. The above is acceptable if it is 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 80.0 EBC or less. More preferably 75.0 EBC or less, even more preferably 70.0 EBC or less, and even more Preferably 65.0 EBC or less, more preferably 60.0 EBC or less, even more preferably Preferably 55.0 EBC or less, more preferably 50.0 EBC or less, even more preferably The coefficient of gravity is 45.0 EBC or less, more preferably 40.0 EBC or less, and even more preferably 35.0 EBC or less, more preferably 30.0 EBC or less, and even more preferably 25 0.0 EBC or less, more preferably 20.0 EBC or less, and even more preferably 15.0 EBC or less, more preferably 12.0 EBC or less, and even more preferably 10.0 EB It is C or lower.

[0017] In this specification, the "color" of a beverage is defined as the revised BCOJ Beer Analysis Method (Japan Beer Association). (Published by the Brewers Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 revised and expanded edition) It can be measured by the measurement method described in "8.8 Chromaticity". Note that the "color" of beverages "Degrees" is a unit of chromaticity defined by the European Brewery Convention. It is identified by EBC units. The smaller the number, the lighter and brighter the color of the beverage, and conversely, the smaller the number, the lighter and brighter the color of the beverage. The higher the value, the darker and more intensely colored the beverage. Furthermore, the color of a beer-flavored beverage according to one embodiment of the present invention depends, for example, on the type of malt used. When using two or more types of malt, the mixing ratio and boiling conditions when preparing the pre-fermentation liquid should be specified. It can be controlled by adjusting as needed. More specifically, for example, the chromaticity of beer-flavored beverages. To increase the quality, you can increase the proportion of dark malt in the malt mixture and increase the boiling temperature. This involves extending the boiling time and performing decoction during the preparation of the saccharified solution. It can be adjusted by methods such as increasing the concentration of the original wort extract or increasing the malt ratio. This also allows for adjusting the color intensity to a higher level. Food additives such as caramel coloring and coloring The effect can also be adjusted by controlling the amount of colored sugar solution, etc.

[0018] The pH of a beer-flavored beverage according to one embodiment of the present invention is not particularly limited, but the pH of the beverage is important for a refreshing taste. From the viewpoint of improving the taste, preferably 3.0 or higher, more preferably 3.1 or higher. Preferably 3.2 or higher, even more preferably 3.3 or higher, and even more preferably 3.4 or higher. More preferably 3.5 or higher, and also 3.6 or higher, 3.6 or higher, 3.7 or higher, 3 0.8 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 It may be 4.5 or higher, 4.6 or higher, or 4.7 or higher. Also, it suppresses the growth of microorganisms. From a regulatory standpoint, the pH of beer-flavored beverages is preferably 5.0 or lower, more preferably 4. 0.9 or less, more preferably 4.8 or less, even more preferably 4.7 or less, even further Preferably 4.6 or less, particularly preferably 4.5 or less, and also 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. pH adjustment is done by adding dilution water or carbonated water, or by using raw materials (malt, corn grits, sugar solution, etc.). The type, the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, and the sugar in the fermentation tank. Fermentation time, protein breakdown time in the mashing tank, pH in the mashing tank, mashing process (from malt addition to yeast addition) pH in the wort production process before mixing, and the type of acid used for pH adjustment (lactic acid, phosphoric acid, phosphate). (e.g., gooic acid, tartaric acid, citric acid), amount of acid added when adjusting pH, pH adjustment type Ming (during mashing, fermentation, completion of fermentation, before filtration, after filtration, etc.), preparing the wort. The set temperature and holding time for each temperature range during the process (including saccharification), and the original extract of the pre-fermentation liquid. Extract concentration, original extract concentration during fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety) , amount of yeast added, number of yeast cells grown, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, The cooling process can be carried out by appropriately setting the carbon dioxide concentration, cooling timing, cooling temperature, cooling time, etc. can.

[0019] One embodiment of the present invention, a beer-flavored beverage, is suitable for packaging. Examples of containers include... Examples include bottles, plastic bottles, cans, or barrels, but especially those that are easy to carry. From this perspective, cans, glass bottles, and plastic bottles are preferred.

[0020] Regarding the use of grains, sweeteners, and other optional additives in the production of the beer-flavored beverage of the present invention, This will be explained in detail in "1.1 Raw Materials".

[0021] 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 It is preferable to use the fruits, pericarps, and bark of plants other than grasses such as wheat. Leaves, flowers, stems, roots, seeds, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants Agents, fragrances, acidulants, salts, etc. may also be used.

[0022] Malt refers to the seeds of grains such as barley, wheat, rye, oats, oats, pearl barley, and oats. This refers to seedlings that have been germinated, dried, and had their roots removed, regardless of origin or variety. good. In one aspect of the present invention, it is preferable to use barley malt. Barley malt is a Japanese barley malt. It is one of the most commonly used malts as an ingredient in alcoholic beverages. Barley contains two types of malt. There are various types of barley, such as row barley and six-row barley, but any of them can be used. In addition to regular malt, Colored malts can also be used. When using colored malts, different types of colored malts may be used. You may use them in combination as appropriate, or you may use just one type of colored malt.

[0023] The malt used in the beer-flavored beverage of this invention has a modification rate of 80% or higher. It is preferable that the modification is less than 80%. This can lead to increased turbidity and a decline in production efficiency, such as wort filtration and beer filtration. Therefore, it is preferable to use malt with a modification rate of 80% or more. In this example and comparative example, malt with a modification rate of 80% or more was used. Odification 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 nstephan, Germany 2011 3.1.3.8 Modified on and Homogeneity(Calcofluor Carlsberg It can be measured by the method described in Method-EBC). In addition, in a beer-flavored beverage according to one embodiment of the present invention, the malt used is a desired beer It is preferable to select the malt appropriately according to the color of the beverage, and the malt to be selected is single It is also acceptable to use two or more types in combination.

[0024] Malt contains nitrogen compounds and polyphenols. Therefore, in this invention In this invention, the total nitrogen content and total polyphenol content of the beer-flavored beverage of the present invention are specified in this invention. To keep it within a defined range, it is preferable to set the proportion of malt in the raw materials within a certain range. Specifically, the malt ratio (the proportion of all malts used) is preferably 50% by mass or more. More preferably 51% by mass or more, even more preferably 52% by mass or more The amount is 53% by mass or more, more preferably 54% by mass or more, and even more preferably 55% by mass % or more, more preferably 56% by mass or more, even more preferably 57% by mass or more, particularly Preferably 58% by mass or more, and also 60% by mass or more, 62% by mass or more, and 64% by mass. or more, 66% by mass or more, 66.6% by mass or more, 67% by mass or more, 68% by mass or more, 70 quality % by weight or more, 72% by mass or more, 74% by mass or more, 76% by mass or more, 78% by mass or more, 80 quality It may be % by volume or more, 90% by mass or more, 95% by mass or more, or 100% by mass. By increasing the ratio, you can more strongly taste the rich flavor derived from malt and the deliciousness of the barley. It is possible to manufacture beer-flavored beverages that can be produced. Furthermore, if the malt ratio is too high, it can easily give an unsuitable feeling of fullness, so preferably 90% by mass is preferable. % or less, more preferably 85% by mass or less, even more preferably 80% by mass or less, even further Preferably 78% by mass or less, more preferably 76% by mass or less, even more preferably The content is 74% by mass or less, more preferably 72% by mass or less, and even more preferably 70% by mass. It is less than or equal to a certain percentage, and also less than or equal to 68% by mass, 67% by mass, 66.6% by mass, and 66% by mass. % or less, 65% by mass or less, 63% by mass or less, 62% by mass or less, 60% by mass or less, or 5 It may be 8% by mass or less. In this specification, the malt ratio refers to the Liquor Tax Law and Liquor Administration Law, which came into effect on April 1, 2018. This refers to a value calculated in accordance with the interpretations and circulars of relevant laws and regulations.

[0025] When reducing the malt ratio, increase the amount of other ingredients (carbon source, nitrogen source) that yeast can utilize. It is preferable to do so. As carbon sources of raw materials that yeast can utilize, monosaccharides, disaccharides, trisaccharides, and the like. Examples include sugar solutions, and nitrogen sources include yeast extract, soy protein, malt, soybeans, and yeast extract. Examples include peas, wheat malt, unsprouted grains, and their breakdown products. Also, unsprouted Examples of grains include unsprouted barley, wheat, rye, oats, pearl barley, and edible grains. Wheat, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas) Examples include soybeans, buckwheat, sorghum, millet, and barnyard millet. Also, products obtained from these grains. Starch, or extracts thereof, may also be used.

[0026] As for the fruits, pericarps, bark, leaves, flowers, stems, roots, and seeds of plants other than grasses such as wheat, It is not particularly limited. Here, plants include citrus fruits, soft fruits, herbs, and spices. Examples include citrus fruits such as oranges, yuzu, lemons, limes, mandarins, and ginger. Grapefruit, Iyokan, Kumquat, Kabosu, Daidai, Shikuwasa, Sudachi, etc. Examples include soft fruits such as peaches, grapes, bananas, apples, grapes, and pineapples. Examples include apples, strawberries, pears, muscat grapes, and blackcurrants. Herbs and spices are also used. For example, coriander, pepper, fennel, Sichuan pepper, Japanese pepper, cardamom, caraway, Nutmeg, mace, juniper berries, allspice, vanilla, elderberry, grey Examples include ins of paradise, anise, and star anise. These raw materials can be used as is, or they can be ground and used with water or ethanol. You can use extracts made with solvents such as rubbing acid, or you can use freshly squeezed juice (such as fruit juice). The above can be used in combination of one or more types. The above can be used as appropriate to suit consumer preferences, but the taste should be a crisp, refreshing beer-like flavor. To enjoy it, do not use any of the above citrus fruits, soft fruits, herbs, or spices. It is preferable to omit or minimize the amount used. Cassis, in particular, is unsuitable for beer. Because it imparts a strong aroma, blackcurrants and blackcurrant juice are not used at all, or only in minimal amounts. It is preferable to do so.

[0027] Examples of hop forms used in one aspect of the present invention include pellet hops and powdered hops. Examples include hop extract, etc. Furthermore, the hops used may include isopropyl hops, reduced hops, etc. Hop products may be used. The amount of hops added is adjusted as needed, but preferably 0.00% of the total volume of the beverage. It is 0.01-1% by mass. Also, beer-flavored beverages that use hops as an ingredient are hop-based. This beverage contains iso-alpha acids, which are derived from hops. It has a beer-like taste using hops. The iso-alpha acid content of the beverage is based on the total amount (100% by mass) of the beer-flavored beverage in question. Preferably 5.0 ppm by mass or more, more preferably 7.0 ppm by mass or more, even more preferably The concentration is 10.0 ppm by mass or more, and also 13.0 ppm by mass or more, or 16 It may be 0.0 ppm or more by mass. Also, iso-α of beer-flavored beverages using hops. In terms of acid content, based on the total amount (100% by mass) of the beer-flavored beverage, preferably The concentration is 100.0 ppm by mass or less, more preferably 95.0 ppm by mass or less, and even more preferably It is 90.0 ppm by mass or less, and also 85.0 ppm by mass or less, and 80.0 ppm by mass Below, 75.0 mass ppm or less, 70.0 mass ppm or less, 65.0 mass ppm or less, 6 0.0 mass ppm or less, 58.0 mass ppm or less, 56.0 mass ppm or less, 54.0 quality Quantity ppm or less, 52.0 mass ppm or less, 50.0 mass ppm or less, 48.0 mass ppm Below, 46.0 mass ppm or less, 44.0 mass ppm or less, 42.0 mass ppm or less, 4 0.0 mass ppm or less, 38.0 mass ppm or less, 36.0 mass ppm or less, 34.0 quality It may also be less than or equal to ppm by volume, less than or equal to 32.0 ppm by mass, or less than or equal to 30.0 ppm by mass. In this specification, the iso-alpha acid content is determined by the revised BCOJ Beer Analysis Method (Public Interest Incorporated Foundation). Published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, 2013 edition. The values ​​measured by the high-performance liquid chromatography (HPLC) analysis method described in the revised edition. It means.

[0028] The bitterness value of the beer-flavored beverage of the present invention is not particularly limited, but is between 5.0 BUs and 80. It is preferable that the amount is 0 BUs or less. In this specification, "bitterness value" refers to isohumulone. It is an indicator of bitterness caused by iso-alpha acids such as those found in "BCOJ Beer". Analytical Method (Revised November 1, 2004) According to the method described in section 8.15 "Bitterness Value" It can be measured. Specifically, after adding acid to the degassed sample, isooctane is used. The absorbance of the extracted isooctane layer was measured at 275 nm with isooctane as a control. The bitterness value (BUs) can be obtained by measuring and multiplying by a factor. The bitterness value of the beer-flavored beverage of the present invention is preferably 5.0 BUs or higher, but more Preferably 10.0 BUs or more, more preferably 15.0 BUs or more, even more preferably 20.0 BUs or more, more preferably 22.0 BUs or more, and more preferably 24. 0 BUs or more, more preferably 28.0 BUs or more, and even more preferably 30.0 B Us or more, more preferably 32.0 BUs or more, even more preferably 34.0 BUs or more, More preferably 36.0 BUs or more, more preferably 38.0 BUs or more, and further Preferably 40.0 BUs or more, more preferably 42.0 BUs or more 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, even more preferably 52.0 BUs It is Us or greater, and more preferably 54.0 BUs or greater. Furthermore, the bitterness value of the beer-flavored beverage of the present invention is preferably 80.0 BUs or less. However, more preferably 75.0 BUs or less, more preferably 70.0 BUs or less, even more preferably It is preferably 65.0 BUs or less, more preferably 60.0 BUs or less, and also, 65.0 BUs or less, 60.0 BUs or less, 58.0 BUs or less, or 56.0 BUs s or less, more preferably 54.0 BUs or less, and also 52.0 BUs or less. Below 50.0 BUs, below 48.0 BUs, or below 46.0 BUs, or even better. Mashiku is 44.0 BUs or less, and 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 level depends on the amount of iso-alpha acids contained in the beverage, and iso-alpha acids are abundant in hops. It is a bitter component. Therefore, by controlling the amount of hops used, a predetermined level of bitterness can be achieved. It is possible to manufacture beverages that have a taste value.

[0029] As sweeteners, commercially available saccharified liquids are produced by breaking down grain-derived starch with acid or enzymes, etc. Sugars, commercially available sugars such as corn syrup, sugars with three or more saccharides, sugar alcohols, isomerized sugars, natural sugars such as stevia Examples include 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. Furthermore, the type of grain used as the raw material for starch, the method of refining the starch, and the water content added by enzymes or acids are also important. There are no particular restrictions on the processing conditions for hydrolysis, etc. For example, the conditions for hydrolysis by enzymes or acids can be adjusted. By adjusting the settings, sugars with a higher proportion of maltose may be used. Calcium, fructose, glucose, maltose, trehalose, maltotriose, mal Totetraose, isomaltose, isomalttriose, isomalttetraose and These solutions (sugar solutions, etc.) can also be used. In addition, artificial sweeteners include, for example, aspartame and acesulfame potassium (acesulfame). Examples include sulfame potassium, sucralose, and neotame. These sweeteners may be used individually or in combination of two or more types.

[0030] Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, and gua syrup. - Gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, caramel Examples include ginan, and from the standpoint of versatility such as stability and safety, indigestible dextrin is used. Polydextrose is preferred.

[0031] In beer-flavored beverages, bitterness is preferably imparted by hops, etc. Furthermore, bittering agents or bittering agents may be used. The bittering agent or bittering agent is not particularly limited and is used to impart bitterness to regular beer or sparkling wine. Substances used as fertilizers can be used, such as naringin, rosemary, reishi mushroom, and dwarf fennel. Fragrance, juniper berries, sage, barley, bay laurel, barley, kuwashin, citrus extract Extracts, bitter melon extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, kida Aloe extract, rosemary extract, reishi mushroom extract, laurel extract, sage extract, Examples include caraway extract, wormwood extract, absinthin, and alginic acid.

[0032] The antioxidant is not particularly limited and is used as an antioxidant in regular beer and sparkling wine. Anything that can be used is ascorbic acid, erythorbic acid, catechin, etc. It can be done.

[0033] The flavoring is not particularly limited; general beer flavorings can be used. The ingredients are used to give a beer-like flavor, and the brewing components etc. that are produced by fermentation It is included. Furthermore, beer-flavored beverages contain ethyl acetate, which is produced by alcoholic fermentation. However, this ethyl acetate has the function of a flavoring agent. Therefore, beer-flavored beverages If alcoholic fermentation is involved in the manufacturing process, there is little need to add beer flavoring separately. Beer flavoring may be added upon request. Other beer flavorings besides ethyl acetate include esters and higher alcohols, and specifically... 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, Phenyl Acetic Acid, Furaneol, Furfural Methional, 3-methyl-2-buten-1-thiol, 3-methyl-2-butanthio Diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octa Nonanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methylpropaneic acid Ropanic acid, γ-butyrolactone, 2-aminoacetophenone, 3-phenylpropionic acid Ethyl, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl Lufon, 3-methylcyclopentan-1,2-dione, 2-methylbutanal, 3-meth Rubanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2-methyl Chiltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexena 1-Octen-3-ol, β-Eudesmol, 4-Mercapto-4-methyl Ntan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2-e Tylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3 -Buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol These are some examples.

[0034] The concentration of esters and higher alcohols in the beer-flavored beverage of the present invention is determined by dilution with water or carbonated water. The addition of [ingredient], the sugar composition 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 cells grown, timing of yeast removal, fermentation temperature, fermentation time, pressure setting The system can be controlled by appropriately setting parameters such as carbon dioxide concentration and cooling timing.

[0035] The acidulant is not particularly limited as long as it is a substance that has a sour taste, but for example, phosphoric acid, chlorine Econic acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono Examples include delta-lactones or their salts. 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, as are phosphoric acid, citric acid, lactic acid, and alcohol. Acetic acid, acetic acid, or salts thereof are more preferred, and phosphoric acid or phosphates are particularly preferred. These acidulants may be used individually or in combination of two or more.

[0036] In one embodiment of the present invention, a beer-flavored beverage contains phosphoric acid or a phosphate salt. This does not particularly affect the ability to suppress the feeling of fullness that is unsuitable for beer-flavored beverages, however Lowering the pH ensures microbial integrity while preventing the imparting of undesirable acidity to the beverage. ru.

[0037] Furthermore, in order to make beer-flavored beverages have a cleaner taste, one aspect of the present invention In the beer-flavored beverage, the phosphoric acid content is preferably 300 ppm by mass or more, 50 ppm by mass or more is more preferable, 400 ppm by mass or more is even more preferable, and 450 ppm by mass is preferable. More preferably a concentration of ppm or higher, particularly preferably 500 ppm by mass or higher, and 550 ppm by mass. ppm or more, 600 mass ppm or more, 650 mass ppm or more, 700 mass ppm or more, 7 50 mass ppm or more, 800 mass ppm or more, 850 mass ppm or more, 900 mass ppm or more, 950 mass ppm or more, 1000 mass ppm or more, 1050 mass ppm or more, 11 00 mass ppm or more, 1150 mass ppm or more, 1200 mass ppm or more, 1250 mass ppm or more, 1300 mass ppm or more, 1350 mass ppm or more, 1400 mass ppm or more The above may be 1450 ppm by mass or more, or 1500 ppm by mass or more. In order to avoid imparting an unsuitable sourness to beer-flavored beverages, one embodiment of the present invention provides a beer-flavored beverage In beverages, the phosphoric acid content is preferably 3000 ppm by mass or less, and 2800 ppm by mass. More preferably 2600 ppm by mass or less, even more preferably 2500 ppm by mass or less. m or less is more preferable, 2400 ppm or less is even more preferable, and 2300 It is more preferably less than or equal to ppm by mass, and even more preferably less than or equal to 2200 ppm by mass, and 21 More preferably 00 ppm by mass or less, and particularly preferably 2000 ppm by mass or less, and 1 950 mass ppm or less, 1900 mass ppm or less, 1850 mass ppm or less, 1800 quality Quantity ppm or less, 1750 mass ppm or less, 1700 mass ppm or less, 1650 mass ppm Below, 1600 mass ppm or less, 1550 mass ppm or less, 1500 mass ppm or less, 1 450 mass ppm or less, 1400 mass ppm or less, 1350 mass ppm or less, or 13 It may be 00 ppm or less by mass.

[0038] The phosphoric acid content of the beer-flavored beverage of the present invention is determined, for example, by high-performance liquid chromatography. It can be measured by -.

[0039] Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; and parahydroxy Benzoic acid esters such as propyl benzoate and butyl parahydroxybenzoate; dimethyl dicarbonate, etc. Examples include: Also, as a preservative, Strong Sampleather (Sanei Gen F.F.I. Co., Ltd.) Commercially available formulations (such as a mixture of sodium benzoate and butyl benzoate manufactured by a company) may also 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 110 ppm 0 ppm by mass, more preferably 15 to 1000 ppm by mass, and even more preferably 20 It is approximately 900 ppm by mass.

[0040] Examples of salts include sodium chloride, acidic potassium phosphate, and acidic calcium phosphate. ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, salt Calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, Examples include monosodium citrate, disodium citrate, and trisodium citrate. These salts may be used individually or in combination of two or more.

[0041] 1.2 Carbon dioxide The carbon dioxide contained in the beer-flavored beverage according to one embodiment of the present invention is the carbon dioxide contained in the raw materials. It may be used as is, or it may be dissolved by mixing with carbonated water or by adding carbon dioxide. . A beer-flavored beverage according to one aspect of the present invention undergoes alcoholic fermentation, and in this fermentation process The generated carbon dioxide can be used as is, but carbonated water can be added as needed to adjust the amount of carbon dioxide. It may be prepared.

[0042] The carbon dioxide concentration of the beer-flavored beverage according to one embodiment of the present invention is preferably 0.30 w / w )% or more, more preferably 0.35(w / w)% or more, even more preferably 0.40(w / w) )% or more, more preferably 0.42(w / w)% or more, particularly preferably 0.45( It is (w / w)% or more, 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 The ratio is 0.57 (w / w) or less, and particularly preferably 0.55 (w / w) or less. In this specification, the carbon dioxide concentration is determined by occasionally shaking the container containing the beverage in question. Then, immerse it in a 20°C water bath for 30 minutes or more to adjust the temperature of the beverage to 20°C, and then... Using a volume measuring device (for example, GVA-500 (manufactured by Kyoto Electronics Manufacturing Co., Ltd.)) It can be measured.

[0043] When the beer-flavored beverage according to one aspect of the present invention is a packaged beverage, the carbonation of the packaged beverage The gas pressure can be adjusted as needed within the range of carbon dioxide concentration mentioned above, but the carbon dioxide pressure of beverages is 5.0 kg / cm 2 Hereinafter, 4.5 kg / cm 2 or less, or 4.0 kg / cm 2 or less, and further, 0.20 kg / cm or more, 0.50 kg / cm 2 or more, or 1.0 kg / 2 cm or more, and any combination of these upper and lower limits may be used. For example, the carbon dioxide gas pressure of a beverage is 0.20 kg / cm 2 or more and 5.0 kg / cm or less, 0.50 kg / 2 or more and 4.5 kg / cm 2 or less, or 1.0 kg / cm or more and 4.0 kg / cm 2 or less may be used. 2 2 2 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, after fixing a sample at 20°C to an internal gas pressure gauge, opening the valve of the internal gas pressure gauge once to release the gas, closing the valve again, shaking or moving the internal gas pressure gauge, and reading the value when the pointer reaches a fixed position, or by using a commercially available gas pressure measuring device.

[0044] 1.3 Other additives The beer taste beverage according to one aspect of the present invention may contain various additives as necessary, as long as the effects of the present invention are not impaired. <00006|40> Examples of such additives include coloring agents, foaming agents, fermentation promoters, yeast extracts, proteinaceous substances such as peptide-containing substances, and seasonings such as amino acids. The coloring agent is used to give the beverage a beer-like color, and caramel pigments and the like can be used. The foaming agent is used to form beer-like foam in the beverage, or to... It is used to maintain the foam of the ingredients, and contains plant-derived saponins such as soy saponins and quillaja saponins. Extracted saponin-based substances, plant proteins such as corn and soy, and collagen peptides, etc. Peptide-containing substances, yeast extract, and milk-derived ingredients can be used as appropriate. Fermentation accelerators are used to promote fermentation by yeast, for example, yeast Extracts, rice and wheat bran components, vitamins, and minerals are used individually or in combination. It is possible.

[0045] 1.4 Packaged beverages A beer-flavored beverage according to one aspect of the present invention may be a packaged beverage filled in a container. Any form or material of container may be used for packaged beverages; examples of containers include bottles, Cans, barrels, or plastic bottles are examples, but cans are particularly popular because they are easy to carry. Glass bottles or plastic bottles are preferred.

[0046] 2. Method for manufacturing beer-flavored beverages One embodiment of the present invention is a method for producing a fermented beer-flavored beverage, which involves the following steps (1) to (3) has • Process (1): The raw materials undergo at least saccharification treatment, boiling treatment, and solid content removal treatment. Another process is performed to obtain the pre-fermentation liquid. Step (2): A step to cool the pre-fermentation liquid obtained in step (1) to obtain cooled pre-fermentation liquid. Step (3): Add yeast to the pre-fermentation liquid obtained in Step (2) until the visible degree of fermentation reaches 70.0%. The fermentation process is carried out in the manner described above.

[0047] In the method for producing the fermented beer-flavored beverage, the original extract concentration and the content of phosphoric acid Adjustments to volume, pH, alcohol content, color, etc. may be made by using one of the following methods (i) to (v). While this can be done at the above timing, the adjustment process is not mandatory. • (i): Before step (1) (ii): Simultaneously with at least one of steps (1), (2), and (3) (iii): Between process (1) and process (2) (iv): Between process (2) and process (3) • (v): After step (3) Another method for adjusting the phosphoric acid content is to directly incorporate phosphoric acid. This can also be done by adjusting the amount of raw materials containing phosphoric acid. If the quantity is too much, you can adjust it by adding water or carbonated water.

[0048] <Process (1)> Step (1) involves saccharification treatment, boiling treatment, and solid content removal treatment using various raw materials. This is a step in which at least one process is carried out to obtain the pre-fermentation liquid. For example, when using malt as one of the raw materials, the water and the various raw materials including malt are used. Place the mixture into a fermentation kettle or tank, and if necessary, before fermentation, adjust the components derived from the raw materials. Enzymes such as polysaccharide-degrading enzymes and proteolytic enzymes may be added to promote the process. Examples of such enzyme preparations include amylase, protease, purine nucleosidase, Deaminase, polyphenol oxidase, glucanase, xylase, pectinase Cellulase, lipase, glucosidase, xanthine oxidase, transglucosidase Examples include daze, etc. Also, the Liquor Tax Law and related laws and regulations concerning alcohol administration (June 27, 2018) Article 3 of the Act on the Prohibition of Alcoholic Beverages (amended in Japan) "7. Articles not to be treated as raw materials for alcoholic beverages" "(3) Rationalization of brewing, etc." The following enzyme preparations are listed as those added during the brewing process for a specific purpose. By adding these enzyme preparations, the component composition of the resulting fermented beer-flavored beverage can be efficiently improved. It can be easily adjusted. Other ingredients besides malt include hops, preservatives, and sweeteners. Add water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, etc. These may be added before the saccharification process, or they may be added during the saccharification process. These may be added after the saccharification process is complete. Also, these may be added during the subsequent alcoholic fermentation process. It can also be added after kohl fermentation.

[0049] 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 depend on the type of malt used, the malt ratio, and the amount of water and other ingredients used. Considering the raw materials, the type and amount of enzymes used, and the concentration of the original extract in the final beverage, It is preferable to take this into consideration and make appropriate adjustments. In one embodiment of the present invention, the beer-flavored beverage From the perspective of adjusting the degree of fermentation to the above range, the temperature of the saccharification treatment is 55-75°C. The processing time is preferably 15 to 240 minutes. After the saccharification treatment, the saccharified liquid is filtered. It can be obtained.

[0050] Furthermore, it is preferable to boil this saccharified solution. When using hops, bittering agents, etc. as raw materials during this boiling process, these should be used. It is preferable to add them. Hops, bittering agents, etc., should be added between the start and end of boiling of the saccharification solution. You may do so. Alternatively, instead of the saccharified liquid mentioned above, a mixture of malt extract and warm water can be used, along with hops, bittering agents, etc. Alternatively, you may add [the substance] and boil it to prepare the pre-fermentation liquid.

[0051] Furthermore, if malt is not used as a raw material, a liquid sugar containing a carbon source may be used. This includes nitrogen sources as amino acid-containing ingredients other than malt, hops, preservatives, sweeteners, and water-soluble dietary fiber. Mix fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, etc. with warm water. Alternatively, a liquid sugar solution may be prepared, and the liquid sugar solution may be subjected to boiling to prepare a pre-fermentation liquid. . If using hops, they may be added before boiling, from the start of boiling of the liquid sugar solution until the end of boiling. You may add it before the end.

[0052] <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 contents are transferred to a whirlpool and cooled to 0-23°C. Furthermore, the original extract concentration may be adjusted by removing solid components such as coagulated proteins. . Through this process, the liquid before cooling and fermentation is obtained.

[0053] <Process (3)> Step (3) involves adding yeast to the pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation. It is a process. The yeast used in this process is selected considering the type of fermented beverage to be produced, the desired flavor, and the fermentation conditions. You can choose as appropriate, and you may use top-fermenting yeast or bottom-fermenting yeast. good.

[0054] Yeast can be added to the raw materials as a yeast suspension, or the yeast can be separated by centrifugation or sedimentation. A concentrated slurry of the mother may be added to the pre-fermentation liquid. Alternatively, after centrifugation, the supernatant can be completely removed. You may add a mixture from which the excess has been removed. The amount to add to the yeast stock can be set as appropriate, for example , 5×10 6 cells / mL ~ 1 × 10 8 The concentration is approximately cells / mL.

[0055] The conditions for alcoholic fermentation, such as fermentation temperature and duration, are such that the visible degree of fermentation is 70.0 It is set to be % or higher, for example, fermentation under conditions of 8-25°C for 5-10 days. This can be done by changing the temperature (increasing or decreasing) or pressure of the fermentation liquid during the fermentation process. That's fine. The degree of fermentation in beer-flavored beverages is determined by the activity of polysaccharide-degrading enzymes such as transglucosidase. The type, amount, and timing of addition can be appropriately set and adjusted, and fermentation By changing the temperature (increasing or decreasing) or pressure of the fermentation liquid during the process, It's adjustable. Furthermore, after this process is complete, the yeast is removed using a filter or similar device, and water, flavorings, and acidulants are added as needed. Additives such as pigments may be added.

[0056] After these processes, the manufacturing of beer-flavored beverages, including storage and filtration processes, which are well known to those skilled in the art, is carried out. The manufacturing process may be carried out. The fermented beer-flavored beverage obtained in this way is filled into a designated container and sold as a product. It then enters the market. The method of packaging fermented beer-flavored beverages is not particularly limited and is well known to those skilled in the art. A container filling method can be used. Through the container filling process, fermented beer-flavored beverages can be packaged in containers. The contents are filled into containers and sealed. Any type or material of container may be used in the packaging process. Examples of containers are as described above.

[0057] 3. Methods for improving the flavor of beer-flavored beverages This invention also relates to a method for improving the flavor of beer-flavored beverages. Flavor improvement according to one embodiment of the present invention The method specifically involves using a beer-flavored beverage with an original extract concentration of 20.0% by mass or less. The fermentation level is 70.0% or higher, and the alcohol content is less than 25.0% (v / v). Adjust it so that it becomes like this.

[0058] In this specification, "flavor" of beer-flavored beverages refers to the umami of malt and the richness derived from malt. It encompasses a rich flavor, satisfying taste, and depth of flavor. Furthermore, in this specification, "flavor improvement" is used. "To improve the flavor" or "to improve the appearance fermentation level and original extract concentration within the above range" means to adjust the appearance fermentation level and original extract concentration within the above range. The adjusted beverage has a more beer-like malty flavor compared to the unadjusted beverage. This means that a clean, easy-to-drink taste is achieved.

[0059] The method for adjusting the original extract concentration and the degree of fermentation is described in "1. Beer Taste" above. As described in "Beverages" and "2. Method for Manufacturing Beer-Flavored Beverages" above. [Examples]

[0060] The present invention will be described in more detail below with reference to examples, but the present invention will not be described in detail by these examples. It is not restricted. Furthermore, in the examples, the original extract concentration and the degree of fermentation by appearance are as defined in the revised BCOJ B. Analysis Method (Published by the Japan Brewing Association, Japan Beer Brewers Association International Technical Committee [Analysis Committee]) Measurements were taken based on the method described in (edited in 2013, revised and augmented edition).

[0061] <Beverage Preparation> After adding the crushed barley malt to a mashing tank containing 120 liters of warm water, the temperature is gradually increased. The mixture was held and filtered to remove spent malt and other impurities. After filtering, the raw material liquid and hops were added to the boiling kettle. Then, sugar solution is added to achieve the specified malt ratio, and the volume is adjusted to 100L with warm water to obtain hot wort. Furthermore, the malt ratio is adjusted to be between 40% and 100%, and the beer taste is different from that of a 100% malt beer. No sugar solution was added to the syrup beverage. The resulting hot wort is cooled and aeration is performed using oxygen to produce a pre-fermentation liquid 60 before yeast addition. We obtained L.

[0062] Brewer's yeast (top-fermenting yeast) is added to the pre-fermentation liquid obtained in this way and fermented for about a week. After fermentation, the mixture undergoes a further maturation period of about one week, after which the yeast is removed by filtration, and the extract is adjusted. It was added to prepare a beer-flavored beverage. In each example and comparative example, the amount and type of raw materials such as malt and hops, and mash The pattern of addition, the types of polysaccharide-degrading enzymes and proteolytic enzymes, the amount added, and the timing of addition. Setting temperatures, holding times, pH adjustments, and turbidity during wort filtration are all factors involved in the preparation of the wort. Adjust the hop addition timing, boiling time, fermentation conditions, etc. as needed, and ensure the color is 5 EBC or less. Above, the alcohol content is less than 25.0%, and the original extract concentration and appearance shown in Table 1 are... The yeast concentration, pH, and phosphate content were adjusted to achieve the desired levels.

[0063] <Sensory evaluation> The evaluation of the beer-flavored beverages was conducted by the same six panelists who tasted each beverage. I did the following:

[0064] Each panelist tasted a beer-flavored beverage that had been cooled to about 4°C and commented on whether it had a "beer-like malt" taste. Regarding the evaluation criteria of "flavor" and "clean and easy-to-drink taste," please refer to the following... Based on core criteria, scores are calculated in increments of 0.1, ranging from 3.0 (maximum) to 1.0 (minimum). The scores were evaluated, and the average of the scores from the six panelists was calculated. For evaluation, each evaluation item will be assigned to one of the following criteria: "1.0", "2.0", and "3.0". Samples corresponding to the criteria were prepared in advance to ensure consistency in standards among the panelists. In the sensory evaluation of the examples and comparative examples, 2. No differences were observed in score values ​​greater than or equal to 0.

[0065] [A beer-like malty flavor] • "3.0": The beer has a very strong, characteristic malty flavor. • "2.5": A strong, characteristic malty flavor of beer is noticeable. • "2.0": You can taste the characteristic malty flavor of beer. • "1.5": It doesn't really have the malty flavor you'd expect from beer. • "1.0": Almost no beer-like malt flavor is noticeable.

[0066] [A refreshing and easy-to-drink taste] • "3.0": The clean, easy-to-drink taste is very strongly felt. • "2.5": A refreshing and easy-to-drink taste is strongly felt. • "2.0": It has a clean, easy-to-drink taste. • "1.5": I don't really get the refreshing, easy-to-drink taste. • "1.0": There is almost no sense of a refreshing, easy-to-drink taste.

[0067] 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 two sensory evaluation items tested is 2.0 or higher. • "B": The average score of either of the two sensory evaluation items examined is less than 2.0. .

[0068] [Table 1]

[0069] From the results of the examples, the original extract concentration in the beer-flavored beverage was 20.0%. Amount of % or more, and a visible fermentation level of 70.0% or more, with an alcohol content of 25.0% (v / v). If it's less than %, it has a "beer-like malty flavor" while being "refreshing and easy to drink." We were able to provide a beverage that also possessed a certain "flavor."

Claims

1. A beer-flavored beverage having an original extract concentration of 20.0% by mass or more, an external fermentation degree of 93.0% or more, an alcohol content of 11.5% (v / v) or more and less than 25.0% (v / v)%, and a phosphoric acid content of 550 ppm by mass or more and 3000 ppm by mass or less.

2. The beer-flavored beverage according to Claim 1, wherein the visible fermentation level is 94.0% or higher.

3. The beer-flavored beverage according to claim 1 or 2, wherein the malt ratio is 40% by mass or more.

4. The beer-flavored beverage according to claim 1 or 2, wherein the malt ratio is 50% by mass or more.

5. The beer-flavored beverage according to any one of claims 1 to 4, wherein the apparent degree of fermentation is 110.0% or less.

6. The beer-flavored beverage according to any one of claims 1 to 5, wherein the raw materials include ingredients other than malt.

7. The beer-flavored beverage according to claims 1 to 6, wherein hops are used as an ingredient.

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

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

Images