Beer-flavored beverages, and methods for manufacturing beer-flavored beverages.

Abstract

A beer-flavored beverage having a bitter value of less than 18 BUs, a total nitrogen content of 5–140 mg / 100 mL, a total polyphenol content of 3–200 ppm by mass, and a 2,3-diethyl-5-methylpyrazine content of more than 0.02 ppb by mass.

Description

[Technical Field]

[0001] This invention relates to beer-flavored beverages and a method for manufacturing beer-flavored beverages. [Previous Technology]

[0002] In beer-flavored beverages such as regular beer or sparkling wine, malt and hops are used as the main ingredients. By using malt as a raw material, beverages with a rich umami flavor derived from malt can be produced. Furthermore, by using hops as a raw material, beverages with a rich aroma due to the unique bitterness or astringency of hops and other aromas can be produced. In recent years, it is said that the number of consumers who dislike the bitterness and astringency derived from hops has increased, and the consumption of beer-flavored beverages has stagnated. The development of beer-flavored beverages that do not use hops as raw materials is also underway (for example, Japanese Patent Application Publication No. 2017-6077 (Patent Document 1)). However, beer-flavored beverages that do not use hops sometimes have insufficient aftertaste and a weaker flavor.

[0003] [Prior Art Documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2017-6077 [Summary of the Invention]

[0005] [The problem the invention aims to solve]

[0006] A beer-flavored beverage with controlled hop usage needs to possess both the characteristic flavor and aftertaste of a beer-flavored beverage. [Means for solving the problem]

[0007] The present invention provides a beer-flavored beverage, wherein the total nitrogen content is 5-140 mg / 100 mL, the total polyphenol content is 3-200 ppm by mass, and the content of 2,3-diethyl-5-methylpyrazine is 0.02 ppb by mass or more in a beer-flavored beverage with the amount of hops used suppressed.

[0008] This invention comprises the following aspects. [1] A beer-flavored beverage having a bitter value of 18 BUs or less, a total nitrogen content of 5 to 140 mg / 100 mL, a total polyphenol content of 3 to 200 ppm by mass, and a 2,3-diethyl-5-methylpyrazine content of 0.02 ppb by mass or more. [2] The beer-flavored beverage described in [1] has a bitter value of 5 BUs or less. [3] The beer-flavored beverage described in [1] or [2] does not substantially contain any components derived from hops. [4] The beer-flavored beverage described in any one of [1] to [3], wherein the 2,3-diethyl-5-methylpyrazine content is 100 ppb by mass or less. [5] The beer-flavored beverage described in any one of [1] to [4], wherein the original wort extract (O-Ex) concentration is 5 to 18 ppm by mass. [6] The beer-flavored beverage described in any of [1] to [5], wherein the total nitrogen content (mg / 100mL) / total polyphenol content (ppm by mass) is 0.2 to 3.0. [7] The beer-flavored beverage described in any of [1] to [6], wherein at least a portion of the nitrogen or polyphenols is derived from malt. [8] The beer-flavored beverage described in any of [1] to [7], wherein at least a portion of the nitrogen or polyphenols is derived from corn. [9] The beer-flavored beverage described in any of [1] to [8], wherein the malt usage rate is 90% by mass or less.

[10] The beer-flavored beverage described in any of [1] to [8], wherein the malt usage rate is 0% by mass.

[11] The beer-flavored beverage described in any of [1] to

[10] , wherein the aforementioned beer-flavored beverage is a fermented beer-flavored beverage.

[12] The beer-flavored beverage described in any one of [1] to

[10] , wherein the aforementioned beer-flavored beverage is a non-fermented beer-flavored beverage.

[13] A method for manufacturing a beer-flavored beverage, which is a method for manufacturing a beer-flavored beverage described in

[11] , wherein a step of adding yeast to water and yeast-assimilable raw materials to carry out alcoholic fermentation is included.

[14] A method for manufacturing a beer-flavored beverage described in

[13] , wherein the yeast-assimilable raw materials include malt and corn, and the malt usage ratio is 90% by mass or less. [Effects of the Invention]

[0009] According to one suitable embodiment of the present invention, a beer-flavored beverage is provided that has the flavor and aftertaste of a beer-flavored beverage in which the amount of hops used is suppressed.

Implementation Method

[0010] 1. Beer-flavored beverages

[0011] The beer-flavored beverage of the present invention is a beer-flavored beverage with a bitter value of less than 18 BUs, a total nitrogen content of 5 to 140 mg / 100 mL, a total polyphenol content of 3 to 200 ppm by mass, and a 2,3-diethyl-5-methylpyrazine content of more than 0.02 ppb by mass.

[0012] In this specification, "beer-flavored beverage" refers to a carbonated beverage containing alcohol or non-alcohol that has a flavor similar to beer. In short, unless otherwise stated, "beer-flavored beverage" in this specification also includes any carbonated beverage with a beer flavor. Therefore, it is not limited to beverages made by adding yeast to wort and fermenting it, but also includes any carbonated beverage with a beer flavor that has been flavored with beer flavorings containing esters, higher alcohols (e.g., isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl hexanoate, linalool, 4-vinylguaiacol, isoamyl propionate, etc.), and acids (e.g., 2-methyl-2-pentenoic acid, 4-methyl-3-pentenoic acid). Fermented beverages not limited to those made by adding yeast to wort or pre-fermentation liquid containing essential fermentation ingredients, also include fermented or non-fermented carbonated beverages containing esters or higher alcohols or lactones, such as isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl hexanoate, ethyl octanoate, isoamyl propionate, linalool, geraniol, citral, 4-vinyl guaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decyl lactone, γ-undecyl lactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, geraniol, methylthiopropanol, furfural, furanone, etc. Non-alcoholic beer-flavored beverages can also be fermented beverages with less than 1% (v / v) alcohol content, obtained after removing the alcohol produced during fermentation following a fermentation step using yeast (top-fermentation yeast and / or bottom-fermentation yeast) in the manufacturing process. They can also be fermented beverages obtained by stopping fermentation to reduce the alcohol content to less than 1% (v / v). Furthermore, they can be fermented beverages diluted with water or the like to reduce the alcohol content to less than 1% (v / v). Ideally, fermentation should be stopped by reducing the off-flavors such as hydrogen sulfide, diacetyl, 2,3-pentanedione, and acetaldehyde below a certain threshold; however, reducing them below this threshold is not necessary. The concentration of off-flavors such as hydrogen sulfide, diacetyl, 2,3-pentanedione, and acetaldehyde is not limited if they can blend well with the aroma of the beer-flavored beverage to create a pleasant aroma. They can also be non-fermented beverages prepared without a fermentation step. Furthermore, one embodiment of the beer-flavored beverage of the present invention can be a fermented beer-flavored beverage using yeast and undergoing a fermentation step, or it can be a non-fermented beer-flavored beverage without undergoing a fermentation step. The fermented beer-flavored beverage can be a top-fermented beer-flavored beverage brewed using top-fermenting yeast, or it can be a bottom-fermented beer-flavored beverage brewed using bottom-fermenting yeast.The fermentation system can use alcohol-producing yeasts (Saccharomyces) or wild yeasts (Brettanomyces, etc.), or it can use non-alcohol-producing yeasts (Saccharomyces, etc.), wild yeasts (Brettanomyces, etc.), or bacteria that perform lactic acid fermentation or gluconic acid fermentation. Furthermore, one form of the beer-flavored beverage of this invention can be an alcoholic beer-flavored beverage with an alcohol content of 1 (v / v)% or higher, or a non-alcoholic beer-flavored beverage with an alcohol content of less than 1 (v / v)%. Additionally, the non-alcoholic beer-flavored beverage can be a non-alcoholic fermented beer-flavored beverage produced by removing the alcohol generated in the fermentation step after the fermentation step, or it can be a non-alcoholic, non-fermented beer-flavored beverage prepared without a fermentation step to have a beer-like flavor. Furthermore, one embodiment of the beer-flavored beverage of the present invention can be a malted beer-flavored beverage using malt as a raw material, or a maltless beer-flavored beverage without malt; however, a malted beer-flavored beverage is preferred, and a beer-flavored beverage using barley malt is even more preferred. Additionally, one embodiment of the fermented beer-flavored beverage of the present invention can be an ale-flavored beverage brewed using top-fermentation yeast, or a lager-flavored beverage brewed using bottom-fermentation yeast. Moreover, one embodiment of the fermented beer-flavored beverage of the present invention can be a distilled spirit-containing beer-flavored beverage containing a viscose, whiskey, shochu, etc., with a viscose-containing beer-flavored beverage being more preferred.

[0013] The beer-flavored beverage of the present invention is a beverage with suppressed hop usage and a bitter value of 18 BUs or less. In this specification, the term "bitter value" refers to an index of bitterness obtained by iso-α acids such as isohypericone. The bitter value can be determined by the method described in "BCOJ Beer Analysis Method (Revised November 1, 2004) 8.15 Bitter Value". Specifically, after adding acid to the degassed sample, extraction is performed with isooctane. The absorbance of the obtained isooctane layer is measured at 275 nm, compared with isooctane, and multiplied by a coefficient to obtain the bitter value (BUs). There are no particular restrictions on the bitterness value if it is below 18 BUs, but it is preferred to be below 17 BUs, even better to be below 16 BUs, even better to be below 15 BUs, even better to be below 14 BUs, even better to be below 13 BUs, even better to be below 12 BUs, even better to be below 11 BUs, even better to be below 10 BUs, even better to be below 9 BUs, even better to be below 8 BUs, even better to be below 7 BUs, even better to be below 6 BUs, even better to be below 5 BUs, even better to be below 4 BUs, even better to be below 3 BUs, even better to be below 2 BUs, even better to be below 1 BUs, even better to be below 0.5 BUs, and best to be below 0.1 BUs. The bitterness value depends on the content of isoalpha acids in the beverage, which are bitter components abundant in hops. Therefore, by controlling the amount of hops used, a beverage with a specific bitter value can be produced. Controlling the bitter value can be achieved by adjusting the hop variety, the amount of hops used, the timing of hop addition, the temperature at which hops are added and the duration of contact at that temperature, the pH at which hops are added, the concentration of the initial extract in the pre-fermentation liquid, the concentration of the initial extract during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast multiplication rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, the addition of dilution water, and the addition of carbonated water. Furthermore, adjustments can be made using commercially available hop products (such as isoalpha acids). These adjustments can be made by varying the amount, type, timing of addition, temperature at which the hops are added and the duration of addition, pH at the time of addition, the concentration of the original extract in the pre-fermentation liquid, the concentration of the original extract during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast species, amount of yeast added, yeast multiplication rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, the addition of dilution water, and the addition of carbonated water. Hops can be pelleted hops, extracted hops, or hop buds. Hops and hop products can be used alone or in combination.Furthermore, beverages that do not actually contain ingredients derived from hops can be made by not using hops in the raw materials.

[0014] Beer-flavored beverages that do not use hops often lack a satisfying aftertaste and have a weaker flavor. Even though the beer-flavored beverage of the present invention is a beverage in which the amount of hops used is suppressed by reducing the bitterness value to 18 BUs or less, it still possesses the flavor and aftertaste characteristic of a beer-flavored beverage by adjusting the total nitrogen content to 5-140 mg / 100 mL, the total polyphenol content to 3-200 ppm by mass, and the content of 2,3-diethyl-5-methylpyrazine to 0.02 ppb by mass or more.

[0015] The total nitrogen content of the beer-flavored beverage of the present invention is 5 to 140 mg / 100 mL. In the present invention, "total nitrogen content" refers to the total amount of all nitrogen compounds, such as proteins and amino acids. Total nitrogen content affects aftertaste, drinking satisfaction, flavor intensity, and overall flavor. By setting the total nitrogen content to 5 mg / 100 mL or more, aftertaste, drinking satisfaction, flavor intensity, and overall flavor can be improved. From the viewpoint of further improving these aspects, the total nitrogen content of the beer-flavored beverage of the present invention is preferably 10 mg / 100 mL or more, more preferably 15 mg / 100 mL or more, even more preferably 20 mg / 100 mL or more, even more preferably 25 mg / 100 mL or more, and most preferably 30 mg / 100 mL or more. On the other hand, if the total nitrogen content is high, the taste of the beverage will become heavier. Therefore, in this invention, by setting the total nitrogen content of the beverage to 140 mg / 100 mL or less, the taste is made lighter when drinking. From the viewpoint of further improving this, the total nitrogen content is preferably 130 mg / 100 mL or less, more preferably 125 mg / 100 mL or less, more preferably 120 mg / 100 mL or less, even more preferably 115 mg / 100 mL or less, even more preferably 110 mg / 100 mL or less, and most preferably 105 mg / 100 mL or less. The total nitrogen content of the carbonated beverage of this invention can be appropriately set by the addition of dilution water or carbonated water, raw materials (malt, crushed corn) The following factors are considered: the type of enzymes (including grits, sugar solutions, etc.), the amount of raw materials, the type of enzymes, the amount of enzymes (including proteolytic enzymes), the temperature during the enzyme reaction, the timing of enzyme addition, the proteolytic time in the feed tank, the pH in the feed tank, the temperature in the feed tank, the pH in the feed step (from the addition of malt to the wort preparation step before the addition of yeast), the temperature in the feed step, the temperature during wort filtration, the wort filtration time, the pH during wort filtration, the amount of spray water used during wort filtration, the set temperature and holding time for each temperature range during wort preparation, the boiling time and pH in the boiling step, the concentration of the original extract in the pre-fermentation liquid, the concentration of the original extract in the fermentation step, the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), and the filtration conditions. The total nitrogen content in beer brewing equipment without the use of feed tanks or fermentation tanks can be adjusted not only by adding dilution water or carbonated water and selecting the amount or type of raw materials, but also by appropriately setting the time (blending time related to the mixing of raw materials, etc.), temperature, pH, and concentration of the original extract in the brewing process. For example, the total nitrogen content of the beer-flavored beverage of the present invention can be controlled by adjusting the amount of raw materials with relatively high nitrogen content that can be assimilated by yeast.Specifically, the total nitrogen content can be increased by increasing the amount of nitrogen-rich ingredients such as malt. Examples of nitrogen-rich ingredients include malt, soybeans, yeast extract, peas, unsprouted grains, collagen, collagen peptides, and yeast extract. Examples of unsprouted grains include unsprouted barley, wheat, rye, wild oats, oats, Job's tears, soybeans, and peas. The total nitrogen content of the beer-flavored beverage described in this invention can be determined, for example, by the method described in section 8.9, Total Nitrogen, of the revised BCOJ Beer Analysis Method (issued by the Japan Brewers Association, edited by the International Technical Committee on Beer Brewing Association [Analysis Committee], 2013).

[0016] The total polyphenol content of the beer-flavored beverage of the present invention is 3 to 200 ppm by mass. Polyphenols refer to 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 the present invention, "total polyphenol content" refers to the total amount of such polyphenols contained in the beer-flavored beverage.

[0017] The total polyphenol content affects drinking satisfaction, flavor intensity, and overall flavor. By setting the total polyphenol content to 3 ppm or higher, the aftertaste, drinking satisfaction, flavor intensity, and overall flavor can be improved. From the perspective of further enhancing these aspects, a total polyphenol content of 4 ppm or higher is preferred, 7 ppm or higher is even better, 10 ppm or higher is even better, 15 ppm or higher is even better, 20 ppm or higher is even better, 25 ppm or higher is even better, and 30 ppm or higher is particularly good. On the other hand, beverages with high total polyphenol content have reduced turbidity stability and a heavier taste when consumed. Therefore, the beverage of the present invention improves the turbidity stability and taste by setting the total polyphenol content to 200 ppm or lower. From the perspective of further enhancing these aspects, the total polyphenol content is preferably below 190 ppm by mass, more preferably below 180 ppm by mass, even more preferably below 170 ppm by mass, and below 163 ppm by mass is particularly desirable. The adjustment of the total polyphenol content of the beer-flavored beverage of the present invention can be achieved by appropriately setting the following parameters: the addition of dilution water or carbonated water; the type and amount of raw materials (including polyphenolic raw materials such as malt); the type and amount of enzymes; the timing of enzyme addition; the pH in the feeding tank; the pH in the feeding step (from the addition of malt to the wort preparation step before the addition of yeast); the wort filtration time; the set temperature and holding time in various temperature ranges during wort preparation (including saccharification); the original extract concentration of the pre-fermentation liquid; the original extract concentration in the fermentation step; and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). The adjustment of the total polyphenol content in beer brewing equipment without the use of feed tanks or fermentation tanks can be achieved by adjusting the addition of dilution or carbonated water, the selection of the amount or type of raw materials used, and by appropriately setting the time (blending time related to the mixing of raw materials), temperature, pH, and concentration of the original extract in the manufacturing process. Furthermore, the total polyphenol content of the carbonated beverage of the present invention can be controlled, for example, by adjusting the amount of grain raw materials with high polyphenol content, such as barley malt, malt bran (husk), green tea or barley tea, black tea, oolong tea, coffee beans, fruit peels, fruits, seeds, etc. Specifically, increasing the amount of raw materials with high polyphenol content, such as malt, can increase the total polyphenol content.

[0018] Generally speaking, malt with its outer husk (wheat bran) has a high content of nitrogen and polyphenols, while soybeans, yeast extracts, wheat, and wheat malt have a high content of nitrogen but a low content of polyphenols. Therefore, the total nitrogen content and total polyphenol content in beer-flavored beverages can be increased or decreased by adjusting the blending ratio of raw materials. The following are representative methods (1) to (4) for increasing or decreasing the total nitrogen content and total polyphenol content. (1) Increase the total nitrogen content and total polyphenol content of beer-flavored beverages by increasing the amount of malt with its outer husk. (2) Increase or decrease the total nitrogen content of beer-flavored beverages while maintaining the total polyphenol content by increasing or decreasing the amount of soybeans, yeast extracts, etc. (3) Increase the amount of malt with its outer husk and decrease the amount of soybeans, yeast extracts, etc., thereby increasing the total polyphenol content while maintaining the total nitrogen content. (4) Reduce the amount of malt with outer skin and increase the amount of soybean and yeast extracts, thereby reducing the total amount of polyphenols while maintaining the total nitrogen content.

[0019] The total polyphenol content of the beer-flavored beverage of the present invention can be determined, for example, by the method described in the revised BCOJ beer analysis method (issued by the Japan Brewers Association, edited by the International Technical Committee on Beer and Brewery Association [Analysis Committee], 2013 revised and supplemented) 8.19 Total Polyphenols.

[0020] In the beer-flavored beverage of the present invention, from the viewpoint of making it a beverage with a light taste while suppressing its mildness, the ratio of total nitrogen content (mg / 100mL) to total polyphenol content (ppm) is preferably 0.2 to 3.0, more preferably 0.25 to 2.8, even more preferably 0.3 to 2.7, even more preferably 0.35 to 2.6, even more preferably 0.4 to 2.5, and particularly preferably 0.5 to 2.4. Furthermore, the ratio of total nitrogen content (mg / 100mL) to total polyphenol content (ppm) can also be set to 0.55 or more, 0.6 or more, 0.65 or more, 0.7 or more, 0.75 or more, or 0.8 or more; and can also be set to 2.2 or less, 2.0 or less, 1.8 or less, 1.5 or less, 1.2 or less, or 1.0 or less.

[0021] In the beer-flavored beverage of the present invention, from the viewpoint of making it a beverage that further enhances the flavor that a beer-flavored beverage should have, at least a portion of the nitrogen or polyphenols is preferably derived from malt. Furthermore, in the beer-flavored beverage of the present invention, from the viewpoint of making it a beverage that further enhances the aftertaste that a beer-flavored beverage should have, at least a portion of the nitrogen or polyphenols is preferably derived from corn. In short, from the viewpoint of making a beverage that enhances both the flavor and aftertaste that a beer-flavored beverage should have, it is preferable that at least a portion of the nitrogen or polyphenols is derived from both malt and corn.

[0022] The beer-flavored beverage of the present invention contains 2,3-diethyl-5-methylpyrazine, and the content is 0.02 ppb or more by mass. Since 2,3-diethyl-5-methylpyrazine imparts the characteristic flavor and aftertaste to beer-flavored beverages, it can effectively enhance the flavor and aftertaste in beer-flavored beverages with suppressed bitterness values. In particular, beer-flavored beverages with a bitterness value of 18 BUs or less are less likely to have the characteristic bitterness derived from hops, and the malt flavor of beer-flavored beverages containing a certain amount of total nitrogen and total polyphenols tends to become more prominent. Therefore, if a certain amount of 2,3-diethyl-5-methylpyrazine is contained, it can effectively impart the characteristic flavor and aftertaste to beer-flavored beverages. Therefore, the content of 2,3-diethyl-5-methylpyrazine in the beer-flavored beverage of the present invention is preferably 0.05 ppb or more by mass, more preferably 0.1 ppb or more by mass, more preferably 0.2 ppb or more by mass, more preferably 0.3 ppb or more by mass, more preferably 0.4 ppb or more by mass, more preferably 0.5 ppb or more by mass, more preferably 0.6 ppb or more by mass, more preferably 0.7 ppb or more by mass, more preferably 0.8 ppb or more by mass, more preferably 0.9 ppb or more by mass, and especially preferably 1.0 ppb or more by mass. On the other hand, from the viewpoint of creating a beverage with the aftertaste expected of a beer-flavored drink, the 2,3-diethyl-5-methylpyrazine content in the beverage of the present invention is preferably below 100 ppb by mass, more preferably below 80 ppb by mass, even more preferably below 70 ppb by mass, even more preferably below 60 ppb by mass, even more preferably below 50 ppb by mass, even more preferably below 40 ppb by mass, and particularly preferably below 30 ppb by mass. The 2,3-diethyl-5-methylpyrazine content in the beer-flavored beverage of the present invention can be controlled, for example, by adjusting the addition of 2,3-diethyl-5-methylpyrazine or by adjusting the amount of raw materials with a high 2,3-diethyl-5-methylpyrazine content.

[0023] The content of 2,3-diethyl-5-methylpyrazine in the beer-flavored beverage of the present invention can be determined by gas chromatography mass analysis (m / z 135).

[0024] The beer-flavored beverage of the present invention includes non-alcoholic beer-flavored beverages. The alcohol content of the beer-flavored beverage of the present invention is not limited, but is preferably 0-20.0 (v / v)%, more preferably 0.5-17.0 (v / v)% or more, even more preferably 1.0-15.0 (v / v)%, even more preferably 2.0-12.0 (v / v)%, even more preferably 3.0-10.0 (v / v)%, and particularly preferably 4.0-9.0 (v / v)%. Furthermore, in this specification, the alcohol content is expressed as a percentage (v / v%) based on volume / volume. Although the alcohol content of the beverage can be measured by any known method, it can be determined, for example, by a vibrating density meter.

[0025] Furthermore, one embodiment of the beer-flavored beverage of the present invention may further contain a grain-derived viscose as an alcoholic component. In this specification, viscose refers to an alcoholic beverage obtained by using grains such as wheat, rice, buckwheat, and corn as raw materials, saccharifying them with malt or, as needed, using enzymes, fermenting them with yeast, and then further distilling them. The grain used as the raw material for the viscose is preferably wheat.

[0026] The color of the beer-flavored beverage of one embodiment of the present invention is not particularly limited, but may be amber or gold like ordinary beer, black like stout, or colorless and transparent, or coloring agents may be added to give it the desired color. The color of the beer-flavored beverage can be judged by the naked eye, or it can be specified by the total light transmittance and chromaticity.

[0027] The pH of the beer-flavored beverage of one embodiment of the present invention is not particularly limited, but is preferably 2.0 to 4.6, more preferably 2.5 to 4.5, even more preferably 3.0 to 4.2, and particularly preferably 3.2 to 4.0. The pH of the beer-flavored beverage is preferably below 4.5, even more preferably below 4.3, even more preferably below 4.2, even more preferably below 4.1, even more preferably below 4.0, even more preferably below 3.9, even more preferably below 3.8, and particularly preferably below 3.7. Furthermore, if the pH of the beer-flavored beverage of the present invention is above 2.0, it easily enhances the aroma of the beverage; preferably above 2.2, even more preferably above 2.2, even more preferably above 2.5, even more preferably above 2.7, and particularly preferably above 3.0. The preferred pH for alcoholic beer-flavored beverages is 3.0–4.5, even better is 3.3–4.3, and exceptionally good is 3.5–4.0. The preferred pH for non-alcoholic beer-flavored beverages is 3.0–4.5, even better is 3.0–4.0, and exceptionally good is 3.2–3.8. pH adjustment can be achieved by appropriately setting the following parameters: the addition of dilution water or carbonated water; the type and amount of raw materials (malt, crushed corn, sugar syrup, etc.); the type and amount of enzymes; the timing of enzyme addition; the saccharification time in the feed tank; the protein decomposition time in the feed tank; the pH in the feed tank; the pH of the feeding steps (from the addition of malt to the wort preparation steps before the addition of yeast); the type of acid used when adjusting pH (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.); the amount of acid added when adjusting pH; the timing of pH adjustment (during feeding, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.); the set temperature and holding time for each temperature range during wort preparation (including saccharification); the original extract concentration of the liquid before fermentation; the original extract concentration during the fermentation steps; and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast multiplication rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). When beer brewing equipment such as feed tanks or fermentation tanks is not used, pH adjustment can be achieved by adding dilution water or carbonated water, adding minerals (sodium salts, potassium salts, calcium salts, magnesium salts, etc.), adding water containing minerals, adjusting the amount or type of acidulants used, and selecting the amount or type of raw materials. Adjustments can also be made by appropriately setting the time (blending time related to the mixing of raw materials), temperature, pH, and initial extract concentration during the manufacturing process. The pH of the carbonated beverage described in this invention can be determined using the method described in the revised BCOJ Beer Analysis Method (issued by the Japan Brewers Association and compiled by the International Technical Committee on Beer and Brewery Associations [Analysis Committee], revised and supplemented in 2013, version 8.7 pH).

[0028] The concentration of original wort extract (O-Ex) in the beer-flavored beverage of the present invention is not particularly limited. However, from the viewpoint of giving the beer-flavored beverage a light and refreshing drinking experience, the concentration of the alcohol-containing beer-flavored beverage is preferably 5-18% by mass, more preferably 8-15% by mass, even more preferably 9-14% by mass, and particularly preferably 10-13.5% by mass. The "original wort extract concentration" in this instruction manual refers to the extract composition under the Japanese alcohol tax law when the alcohol content of the beverage is 1% (v / v) or higher. That is, the number of grams of non-volatile components contained in 100 cm3 of original volume at a temperature of 15°C. For beverages with an alcohol content of less than 1% (v / v)%, it refers to the extract value (mass %) determined by the analytical method (BOCJ Beer Analysis Method (compiled by the Japan Brewing Association Fermentation and Brewing Association, revised November 1, 2004)) of the degassed sample.

[0029] The beer-flavored beverage of the present invention is applicable to a containerized form. Examples of containers include glass bottles, PET bottles, cans, or wooden barrels; however, from the viewpoint of ease of handling, cans, glass bottles, and PET bottles are preferred. Furthermore, the use of colorless and transparent glass bottles or PET bottles differs from the use of ordinary cans and colored glass bottles, which are subject to exposure to sunlight or fluorescent light. However, the beer-flavored beverage of the present invention does not substantially contain components derived from hops, thus suppressing sunlight odor caused by sunlight exposure. Therefore, the beer-flavored beverage of the present invention can also be filled in such colorless and transparent glass bottles or PET bottles.

[0030] Any additive ingredients such as grains and sweeteners that can be used in the manufacture of the beer-flavored beverage of the present invention are described in detail in "1.1 Raw Materials".

[0031] 1.1 Raw Materials The main raw materials of the non-alcoholic beer-flavored beverage of one embodiment of the present invention may be malt and water used together, or malt may not be used. Hops may also be used. In addition, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, etc. may also be used.

[0032] When malt is used as a raw material, the term "malt" refers to the germinated seeds of barley, wheat, rye, wild oats, oats, Job's tears, oats, etc., which are then dried and rootless. Any origin and variety are acceptable. In this invention, barley malt is preferred. Barley malt is one of the most commonly used malts in Japanese beer-flavored beverages. There are varieties of barley, such as two-row barley and six-row barley, but any type can be used. In addition to regular malt, colored malt can also be used. Furthermore, when using colored malt, it is appropriate to combine different types of colored malt, or a single type of colored malt can be used.

[0033] Furthermore, grains other than malt, proteins, yeast extracts, sugar solutions, etc., may also be used in conjunction with malt. Examples of such grains include, for example, wheat (barley, wheat, rye, wild oats, oats, Job's tears, etc.), rice (white rice, brown rice, etc.), corn (crushed corn, etc.), sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, millet, Japanese millet, and starch obtained from these, as well as extracts thereof. Among these, corn (crushed corn, etc.) is preferred. Also, examples of proteins include soy protein, pea protein, yeast extracts, and their digests.

[0034] In addition, in cases where malt is not used, examples of beer-flavored beverages can be made using liquid sugar containing carbon sources, or materials containing amino acids such as grains other than malt (e.g., soy protein) as nitrogen sources.

[0035] Malt contains nitrogen compounds and polyphenols. Therefore, in this invention, in order to ensure that the total nitrogen content and total polyphenol content of the beer-flavored beverage of this invention are within the range specified in this invention, it is preferable to set the malt ratio in the raw materials within a certain range. Specifically, the malt usage ratio (the ratio of all malt used) is preferably 1% by mass or more, more preferably 3% by mass or more, and even more preferably 4% by mass or more. By keeping the malt usage ratio within the above range, a beer-flavored beverage having the flavor that beer derived from malt should have can be produced. Furthermore, the malt usage ratio of the beer-flavored beverage of this invention can also be 10% by mass or more, 20% by mass or more, or 30% by mass or more. Furthermore, it is preferable that the malt usage ratio of the beer-flavored beverage of this invention is 90% by mass or less, even more preferably 80% by mass or less, and even more preferably 75% by mass or less. Furthermore, the malt usage ratio of the beer-flavored beverage of the present invention can also be set to 65% by mass or less, 60% by mass or less, 55% by mass or less, or 50% by mass or less. In this specification, the term "malt usage ratio" refers to a value calculated based on the interpretation and notice of the Liquor Tax Law and the Liquor Administration Relations Act, which came into effect on April 1, 1961.

[0036] In cases where the malt ratio is suppressed, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of carbon sources that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and sugar solutions of these. Examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast extract, peas, wheat malt, unsprouted grains, and their decomposition products. Examples of unsprouted grains include, for example, unsprouted barley, wheat, rye, wild oats, oats, Job's tears, soybeans, and peas. In particular, if sugars are used in the raw materials, the aroma of malt can be effectively suppressed.

[0037] The 2,3-diethyl-5-methylpyrazine contained in the beer-flavored beverage of one embodiment of the present invention can be the 2,3-diethyl-5-methylpyrazine contained in the raw materials, or 2,3-diethyl-5-methylpyrazine or additives containing 2,3-diethyl-5-methylpyrazine can be added. In addition, the 2,3-diethyl-5-methylpyrazine can also be used in the case of being produced in the brewing process.

[0038] As one embodiment of the present invention, the form of hops used may include, for example, pelleted hops, powdered hops, hop extracts, etc. Furthermore, processed hop products such as degraded hops and reduced hops may also be used.

[0039] Examples of preservatives include benzoic acid; benzoate salts such as sodium benzoate; benzoate esters such as propylparaben and butylparaben; and dimethyl dicarbonate. Commercially available formulations such as SANPRESER (manufactured by San-eigen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) can also be used as preservatives. These preservatives can be used alone or in combination. The preferred amount of preservative is 5–1200 ppm by weight, more preferably 10–1100 ppm by weight, even more preferably 15–1000 ppm by weight, and even more preferably 20–900 ppm by weight.

[0040] Examples of sweeteners include commercially available saccharified solutions derived from grain starch through the decomposition of starch with acids or enzymes, commercially available sugars such as corn syrup, sugars of three or more sugars, sugar alcohol, stevia, and other natural and artificial sweeteners. These sugars can be in the form of liquids such as solutions or solids such as powders. Furthermore, there are no particular restrictions on the type of grain from which starch is produced, the method of starch refining, or the processing conditions such as hydrolysis using enzymes or acids. For example, by appropriately setting the hydrolysis conditions using enzymes or acids, sugars with an increased maltose ratio can be used. Other examples include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions (sugar solutions) of these. Examples of artificial sweeteners include aspartame, acesulfame K, sucralose, and neotame.

[0041] As a water-soluble dietary fiber, examples include indigestible dextrin, polydextrin, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidan, carrageenan, etc. From the general viewpoint of stability and safety, indigestible dextrin or polydextrin is preferred.

[0042] Within the bitter value range of 18 BUs or less, the bittering agents or bittering agents that can be used are not particularly limited. In addition to hops, examples include rosemary, lychee, fennel, juniper fruit, sage, rosemary, Ganoderma lucidum, laurel, quassin, citrus extract, quassin extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe vera extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, naringin, Artemisia annua and Artemisia annua extract, etc.

[0043] As an antioxidant, it is not particularly limited and can be used as an antioxidant commonly used in beer or sparkling wine, for example, ascorbic acid, isoascorbic acid and catechins.

[0044] As a flavoring agent, it is not particularly limited and can use general beer flavoring agents. Beer flavoring agents are flavoring agents used for flavoring similar products to beer, and include brewing components produced through fermentation. Specific examples of beer flavoring agents include esters or higher alcohols, and more specifically, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl hexanoate, linalool, 4-vinylguaiacol, isoamyl propionate, 2-methyl-2-pentenoic acid, 4-methyl-3-pentenoic acid, methylthiopropionaldehyde, furfural, furanone, etc. These flavoring agents can be used alone or in combination.

[0045] As a sour agent, there is no particular limitation on the substance having a sour taste; however, examples include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, or salts thereof. Among these sour agents, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, or salts thereof are preferred, and tartaric acid, phosphoric acid, citric acid, lactic acid, acetic acid, or salts thereof are even more preferred. These sour agents can be used alone or in combination of two or more.

[0046] 1.2 Carbonic Acid Gas The carbonic acid gas contained in the beer-flavored beverage of the present invention can be obtained from the carbonic acid gas contained in the raw materials, or it can be dissolved by mixing with carbonated water or by adding carbonic acid gas. Since the beer-flavored beverage of the present invention undergoes alcoholic fermentation, the carbonic acid gas produced in the fermentation step can be used directly. However, carbonated water can also be added appropriately to adjust the amount of carbonic acid gas.

[0047] The concentration of carbon dioxide in the beer-flavored beverage of the present invention is preferably 0.30% (w / w) or more, more preferably 0.35% (w / w) or more, even more preferably 0.40% (w / w) or more, even more preferably 0.42% (w / w) or more, even more preferably 0.45% (w / w) or more, even more preferably 0.46% (w / w) or more, even more preferably 0.47% (w / w) or more, and most preferably 0.48% (w / w) or more. The concentration is preferably 0.80% or more, more preferably 0.70% or less, even more preferably 0.65% or less, even more preferably 0.60% or less, even more preferably 0.59% or less, even more preferably 0.58% or less, even more preferably 0.57% or less, even more preferably 0.56% or less, and most preferably 0.55% or less. Furthermore, in this specification, the carbon dioxide concentration can be measured by immersing the container containing the target beverage in a water bath at 20°C for at least 30 minutes while frequently shaking it, adjusting the temperature of the beverage to 20°C, and then using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Industry Co., Ltd.)).

[0048] The amount of carbon dioxide contained in one embodiment of the beer-flavored beverage of the present invention is expressed by the carbon dioxide pressure of the beverage; however, it is not particularly limited to this extent without impairing the effects of the present invention. Typically, the upper limit of the carbon dioxide pressure of the beverage is 5.0 kg / cm², 4.5 kg / cm², or 4.0 kg / cm², and the lower limit is 0.20 kg / cm², 0.50 kg / cm², or 1.0 kg / cm², or any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of the beverage may be 0.20 kg / cm² or higher than 5.0 kg / cm², 0.50 kg / cm² or higher than 4.5 kg / cm², or 1.0 kg / cm² or higher than 4.0 kg / cm². Furthermore, the amount of carbon dioxide contained in the container of a carbonated beverage in one embodiment of the present invention can be set to less than 5.0 kg / cm², less than 4.5 kg / cm², or less than 4.0 kg / cm²; it can also be set to more than 0.20 kg / cm², more than 0.50 kg / cm², or more than 1.0 kg / cm². In addition, any combination of these upper and lower limits can be used. For example, the carbon dioxide pressure of the beverage can be more than 0.20 kg / cm² and less than 5.0 kg / cm², more than 0.50 kg / cm² and less than 4.5 kg / cm², or more than 1.0 kg / cm² and less than 4.0 kg / cm². In this specification, the term "gas pressure," unless otherwise specified, refers to the gas pressure inside the container. Pressure can be measured using methods well understood by those skilled in the art, such as fixing a sample at 20°C in a gas pressure gauge, opening the valve of the gas pressure gauge once to remove gas, closing the valve again, shaking the gas pressure gauge, and reading the value when the pointer reaches a fixed position, or using a commercially available gas pressure measuring device.

[0049] 1.3 Other Additives Various additives may be added to the beer-flavored beverage of the present invention as needed, without impairing the effects of the present invention. Examples of such additives include colorants, foaming agents, fermentation promoters, yeast extracts, protein-based substances containing peptides, and flavorings containing amino acids. Colorants are used to give the beverage a beer-like color, and caramel colorings may be used. Foaming agents are used to form beer-like foam in the beverage, or to maintain foam in the beverage; suitable examples include plant-derived saponin substances such as soy saponins and saponin, plant proteins such as corn and soybeans, peptide-containing substances such as collagen peptides, and yeast extracts. Fermentation promoters are used to promote fermentation by yeast; for example, yeast extracts, bran components from rice or wheat, vitamins, and minerals may be used alone or in combination.

[0050] 1.4 Containerized Beverages One embodiment of the beer-flavored beverage of the present invention can also be a containerized beverage contained in a container. Containerized beverages can use containers of any shape and material. Examples of containers include glass bottles, jars, wooden barrels, or PET bottles. However, from the viewpoint of ease of handling, jars, glass bottles, or PET bottles are preferred.

[0051] 2.1 Method for manufacturing a fermented beer-flavored beverage The method for manufacturing a beer-flavored beverage of the present invention is not particularly limited, but it is preferred to include a step of adding yeast to water and yeast-assimilable raw materials for alcoholic fermentation. The yeast-assimilable raw materials are as described in the above-mentioned raw material items, but it is preferred to include malt and corn. Furthermore, the method for manufacturing a beer-flavored beverage of the present invention is preferably a method having the following step (1), more preferably a step (4) of further adjusting the content of 2,3-diethyl-5-methylpyrazine, and may also include a step (2) of further blending one or more yeast-assimilable raw materials and a step (3) of adding a grain-derived viscous. • Step (1): Step of adding yeast to raw materials containing water and malt for alcoholic fermentation. • Step (2): Step of blending one or more yeast-assimilable raw materials. • Step (3): Step of adding a grain-derived viscous. • Step (4): Adjusting the content of 2,3-diethyl-5-methylpyrazine.

[0052] The order of steps (1) to (4) above is not particularly limited. However, it is preferable to perform the alcoholic fermentation step of the raw material containing the yeast-assimilable material as step (1) after the yeast-assimilable raw material is mixed with water and malt as step (2) to prepare the raw material before fermentation. Similarly, the order of individual steps in step (3) is not particularly limited. For example, the mixing of the components in step (3) can be performed on the raw material before fermentation before step (1) or on the raw material after fermentation after step (1). Similarly, the order of individual steps in step (4) is not particularly limited. For example, the adjustment of the content of 2,3-diethyl-5-methylpyrazine in step (4) can also be performed on the raw material after fermentation after step (1). However, it is preferable to perform step (4) last. Specifically, it is preferable to manufacture a beer-flavored base beverage based on steps other than step (4) (e.g., steps (1) to (3)), and adjust the content of 2,3-diethyl-5-methylpyrazine in the base beverage based on step (4). The manufacturing method of the present invention preferably removes yeast by a filtration step. The order of the filtration steps is not particularly limited, but it is preferably performed between steps (2) and (3). Furthermore, the manufacturing method of the present invention uses a bitter value of 18 BUs or less, and the amount of hops used is limited. Beverages with limited amounts of hops, which have a sterilizing effect, are at risk of microbial growth and proliferation. Therefore, in order to inhibit the growth and proliferation of microorganisms, the manufacturing method of the present invention preferably includes a sterilization step. The order of the sterilization steps is not particularly limited, but it is preferably performed after step (4). The sterilization step is preferably performed by heating.

[0053] The malt usage ratio in the method for manufacturing beer-flavored beverage of the present invention is not particularly limited, but it may be 10% or more by mass, 20% or more by mass, 30% or more by mass, and preferably 90% or less by mass, 80% or less by mass, 75% or less by mass, and may also be 65% or less by mass, 60% or less by mass, 55% or less by mass, or 50% or less by mass.

[0054] <Step (1)> Step (1) is a step of adding yeast to raw materials containing water and malt for alcoholic fermentation. As a method of preparing raw materials, the raw materials are put into a feeding vessel or feeding tank, and enzymes such as amylase are added as needed, and gelatinization and saccharification are carried out, followed by filtration and boiling, and solid components such as coagulated protein are removed in a clarifying tank. Afterwards, yeast can be added and fermented, and the yeast is removed by a filter or the like. Water or additives such as flavorings, acidulants, and colorings are added as needed to prepare the raw materials. In addition, antioxidants, bittering agents, flavorings, acidulants, colorings, etc. can be added in specific amounts after the fermentation step, but they can also be added at any time during the manufacturing steps that include gelatinization and saccharification steps, and the timing of addition is not limited.

[0055] The yeast used in this step can be appropriately selected considering the type of fermented beverage to be produced, the desired aroma, or the fermentation conditions. In the production of the beverage of the present invention, either top-fermentation yeast or bottom-fermentation yeast can be used. Alternatively, commercially available yeasts such as Weihenstephan-34 (bottom-fermentation yeast) can be used. The yeast can be added directly to the raw materials in the form of a yeast suspension, or the concentrated yeast slurry can be added to the raw materials through centrifugation or sedimentation. Alternatively, the residue after centrifugation to which the supernatant has been completely removed can be added. The amount of yeast stock solution added can be appropriately set; for example, it can be 5 × 10⁶ cells / mL to 1 × 10⁸ cells / mL.

[0056] The fermentation temperature and duration during alcoholic fermentation can be appropriately set. For example, fermentation can be carried out under conditions commonly used in the production of beer or sparkling wine, such as 8-25°C and 5-10 days. The temperature (heating or cooling) or pressure of the fermentation liquid can also be changed during the fermentation process. The beer-flavored beverage of the present invention has a total nitrogen content of 5-140 mg / 100 mL and a total polyphenol content of 3-200 ppm by mass. By controlling it within such a range, the beer derived from malt can be given its proper flavor.

[0057] After the fermentation step, the wine storage step and the filtration step may also be carried out, which are steps known to those skilled in the art in the manufacture of beer-flavored beverages.

[0058] <Steps (2), (3)> Step (2) is the step of blending one or more yeast-assimilated raw materials. As the yeast-assimilated raw materials in step (2), raw materials other than malt that serve as nitrogen and carbon sources are used. For example, peas, corn (crushed corn, etc.), rice, soybeans, yeast extract, etc. can be used. However, other raw materials can also be used. In addition, since these raw materials will also affect the flavor and aroma of beer-flavored beverages, it is better to choose them appropriately according to the drinker's preferences. Step (3) is the step of adding a grain-derived viscose.

[0059] <Step (4)> Step (4) is a step of adjusting the content of 2,3-diethyl-5-methylpyrazine. In the beer-flavored beverage of the present invention, it is preferable to adjust the content of 2,3-diethyl-5-methylpyrazine to be within the above-mentioned range, and such a beverage can be manufactured by performing a step including step (4). Here, in the case where the appropriate content is obtained by using 2,3-diethyl-5-methylpyrazine derived from the raw material, it is not necessary to further add 2,3-diethyl-5-methylpyrazine. On the other hand, 2,3-diethyl-5-methylpyrazine or an additive containing 2,3-diethyl-5-methylpyrazine can also be added in step (4) to adjust the content of 2,3-diethyl-5-methylpyrazine in the beer-flavored beverage.

[0060] In steps (2) to (4), the ingredients mixed in each step can be mixed with the raw materials before fermentation or with the raw materials after fermentation. Also, they can be added once or in multiple batches. Also, the yeast-assimilable raw materials and the vinifying agent can be mixed at the same time and steps (2) to (4) can be carried out simultaneously. In addition, other additives can also be mixed at the same time when steps (2) to (4) are carried out.

[0061] 2.2 Method for Manufacturing Non-Fermented Beer-Flavored Beverages The method for manufacturing a non-fermented beer-flavored beverage of one embodiment of the present invention is not particularly limited; however, except for controlling the bitterness value, total nitrogen content, total polyphenol content, and the content of 2,3-diethyl-5-methylpyrazine, it is the same as a general method for manufacturing non-fermented beer-flavored beverages. As a specific manufacturing method, one can exemplify this method by using conventional methods to manufacture a stock solution of a non-fermented beer-flavored beverage with a bitterness value of less than 18 BUs, a total nitrogen content of 5 to 140 mg / 100 mL, and a total polyphenol content of 3 to 200 ppm by mass, and by adding raw materials containing 2,3-diethyl-5-methylpyrazine or 2,3-diethyl-5-methylpyrazine to adjust the content of 2,3-diethyl-5-methylpyrazine.

[0062] As one example of a method for manufacturing a base liquid for a non-fermented beer-flavored beverage, firstly, a blend is prepared by mixing wort, sweeteners, flavorings, and other ingredients in specific amounts. Next, a specific amount of drinking water is added to the blend to prepare a primary base liquid. After boiling the primary base liquid, alcoholic beverages are added, and carbonated water is added through a carbonation step. The alcoholic beverages that can be added are not particularly limited; however, for example, base alcohol, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, etc., can be used.

[0063] The precipitate can also be removed by filtration, centrifugation, or other methods at each stage as needed. Furthermore, carbonated water can be added after the above-mentioned raw material liquid has been prepared in a thick state. This allows for the easy preparation of non-fermented beverages even without fermentation equipment, using a standard soft drink manufacturing process.

[0064] It is better to remove the precipitate before the carbonation step or the carbonated water addition step, as this can remove the residue or substances that cause unpleasant flavor.

[0065] The fermented and non-fermented beer-flavored beverages of this invention are thus filled into specific containers and distributed in the market as products. The containerization method for the beer-flavored beverage is not particularly limited, and any containerization method known to those skilled in the art can be used. Through the containerization step, the beer-flavored beverage of this invention is filled and sealed in a container. The containerization step can use a container of any shape and material; for example, the container described in "1.4 Containerized Beverages" can be cited. [Example]

[0066] Hereinafter, the present invention will be described in further detail by way of examples, etc., but the present invention is not limited to these examples. In the examples, the original wort extract concentration, total nitrogen content, and total polyphenol content were determined by the method described in the revised BCOJ beer analysis method (issued by the Japan Brewers Association, edited by the International Technical Committee on Beer Brewing Association [Analysis Committee], 2013 revised and supplemented).

[0067] [Examples 1-25, Comparative Examples 1-5] <Preparation of Fermented Beverages Using Hops> After crushing barley malt and crushed corn into a feed tank containing 120L of warm water, the temperature was gradually increased and maintained, and the malt meal was filtered out. Then, the raw material liquid and hops were added to a boiling kettle, and sugar syrup was added to achieve a specified malt usage ratio. The volume was adjusted to 100L with warm water to obtain hot wort. Specifically, the malt usage ratio in Examples 1-5 and Comparative Example 1 was adjusted to 70% by mass; the malt usage ratio in Examples 6-20 and Comparative Examples 2-4 was adjusted to 49% by mass; and the malt usage ratio in Examples 21-25 and Comparative Example 5 was adjusted to 25% by mass. Furthermore, crushed corn was not used as a raw material in Examples 5, 10, 15, 20, 25 and Comparative Examples 1-5. The obtained hot wort is cooled and aeration is carried out by oxygenation to obtain 60L of pre-fermentation liquid before the addition of yeast.

[0068] The pre-fermentation liquid obtained thereby was boiled and then cooled. Beer yeast (submerged fermentation yeast) was added to the obtained fermentation mash, and the mash was fermented for about one week. After a further maturation period of about one week, the yeast was removed by filtration, and extract was added to adjust the water to prepare a beer-flavored beverage. The original wort extract concentration, total nitrogen content, total polyphenol content, total nitrogen / total polyphenol content, and 2,3-diethyl-5-methylpyrazine content in the beer-flavored beverage obtained thereby are as described in Tables 1 to 5. Furthermore, the pH of the beverages in the examples and comparative examples was less than 4.2.

[0069] [Examples 26-35, Comparative Examples 6-7] <Preparation of Fermented Beverages Without Hops> Beer-flavored beverages were prepared in the same manner as in Examples 1-25, except that hops were not used in the raw materials. The original wort extract concentration, total nitrogen content, total polyphenol content, total nitrogen / total polyphenol content, and 2,3-diethyl-5-methylpyrazine content in the obtained beer-flavored beverages are as recorded in Tables 6 and 7. Furthermore, the pH of the beverages in both the examples and the comparative examples was less than 4.55.

[0070] [Examples 36-42, Comparative Example 8] <Preparation of Non-Fermented Beverages Without Hops> In the raw material liquid obtained by mixing water, collagen peptides, barley extract, liquid sugar, acidulant, beer flavoring, and wheat vinaigrette as raw materials, no yeast fermentation step was performed, and 2,3-diethyl-5-methylpyrazine was added in such a manner that it reached the content described in Table 8. Furthermore, in Examples 36-42 and Comparative Example 8, a beer-flavored beverage containing alcohol was prepared by adding carbon dioxide, with a carbon dioxide content of 0.520 w / w%, a pH of less than 4.0, and an alcohol content of 5.0-5.6 (v / v)%.

[0071] <Sensory Evaluation> The evaluation of beer-flavored beverages in terms of "the flavor that a beer-flavored beverage should have" and "the aftertaste that a beer-flavored beverage should have" was conducted by four identical sensory inspectors who tasted each beverage in the manner described below.

[0072] Each sensory inspector tasted beer-flavored beverages cooled to 4°C and evaluated them for "the expected flavor of beer-flavored beverages" and "the expected aftertaste of beer-flavored beverages" based on the following scoring criteria, using a score of 0.1 within the range of 3.0 (maximum) to 1.0 (minimum). The average score of the four sensory inspectors was calculated. The results are shown in Tables 1-8. During the evaluation, samples were prepared in advance that met the following criteria "1.0", "2.0", and "3.0" for "the expected flavor of beer-flavored beverages" and "1.0", "2.0", and "3.0" for "the expected aftertaste of beer-flavored beverages" to ensure consistency in the criteria among the sensory inspectors. Furthermore, in any sensory evaluation in Tables 1-8, no difference in score values ​​above 2.0 was found among the sensory inspectors for the same beverage.

[0073] [Flavor expected of beer-flavored beverages] ・"3.0": Very good. ・"2.0": Good. ・"1.0": Poor. Furthermore, based on the average of 4 sensory inspectors, the following criteria are used for evaluation, and a score of 2.0 or above is considered acceptable.

[0074] [Deserved aftertaste of beer-flavored beverages] • "3.0": No sensation. • "2.0": Almost no sensation. • "1.0": Sensation. Furthermore, based on the average of 4 sensory examiners, the following criteria are used for evaluation, and a score of 2.0 or above is considered acceptable.

[0075] [Overall Evaluation] Beverages with a "Flavor of Beer-Flavored Beverages" score of 2.0 or higher and a "Aftertaste of Beer-Flavored Beverages" score of 2.0 or higher are designated as "A". Beverages with a "Flavor of Beer-Flavored Beverages" score of less than 2.0 or a "Aftertaste of Beer-Flavored Beverages" score of less than 2.0 are designated as "B".

[0076]

[0077] As can be seen from the results of the examples, in fermented beer-flavored beverages and non-fermented beer-flavored beverages, if the content of 2,3-diethyl-5-methylpyrazine is 0.02 ppb or more, the beverages have the flavor that beer-flavored beverages should have and can provide the aftertaste that beer-flavored beverages should have.

Claims

1. A beer-flavored beverage, wherein the bitterness value is less than 18 BUs, the total nitrogen content is 5-140 mg / 100 mL, the total polyphenol content is 3-200 ppm by mass, the content of 2,3-diethyl-5-methylpyrazine is 0.02 ppb by mass or more, and the ratio of total nitrogen content (mg / 100 mL) to total polyphenol content (ppm by mass) is 0.3 or more.

2. The beer-flavored beverage described in Request 1 has a bitter value of 5 BUs or less.

3. The beer-flavored beverage described in claim 1 does not substantially contain any ingredients derived from hops.

4. The beer-flavored beverage as described in claim 1, wherein, The content of 2,3-diethyl-5-methylpyrazine is less than 100 ppb by mass.

5. The beer-flavored beverage as described in claim 1, wherein, The concentration of original wort extract (O-Ex) is 5-18% by mass.

6. The beer-flavored beverage as described in claim 1, wherein, The ratio of total nitrogen (mg / 100mL) to total polyphenols (ppm) is 0.3~3.

0.

7. The beer-flavored beverage as described in claim 1, wherein, At least a portion of the nitrogen or polyphenols is derived from malt.

8. The beer-flavored beverage as described in claim 1, wherein, At least a portion of the nitrogen or polyphenols comes from corn.

9. The beer-flavored beverage as described in claim 1, wherein, The malt usage rate is below 90% by mass.

10. The beer-flavored beverage as described in claim 1, wherein, The malt usage rate was 0% by weight.

11. The beer-flavored beverage described in any of claims 1 to 10, wherein, The aforementioned beer-flavored beverage is a fermented beer-flavored beverage.

12. The beer-flavored beverage described in any of claims 1 to 10, wherein, The aforementioned beer-flavored beverages are non-fermented beer-flavored beverages.

13. A method for manufacturing a beer-flavored beverage, comprising a method for manufacturing a beer-flavored beverage as described in claim 11, wherein, It involves adding yeast to raw materials that can be assimilated by water and yeast to carry out alcoholic fermentation.

14. The method for manufacturing a beer-flavored beverage as described in claim 13, wherein, The raw materials that yeast can assimilate include malt and corn, with malt accounting for less than 90% by mass.