Beer-flavored beverages and their manufacturing methods

Abstract

A beer-flavored beverage characterized by having a true extract value of less than 2.30% by mass, a pyroglutamic acid content of more than 15 mg / L, and a linalool content of 5 to 100 ppb by mass.

Description

Technical Field

[0001] This invention relates to beer-flavored beverages. Prior Technology

[0002] In response to the recent diversification of consumer preferences, we have researched and offered a variety of beer-flavored beverages. For example, Patent Document 1 discloses a beer-flavored fermented malt beverage containing wort fermentation liquid, pyruvic acid exceeding 5.3 ppm but not exceeding 80 ppm and succinic acid exceeding 29.2 ppm but not exceeding 90 ppm, having a true extract concentration exceeding 2.0% (w / w) and an alcohol concentration not exceeding 1% (v / v). [Previous Technical Documents] [Patent Literature]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2021-114959 Summary of the Invention

[0004] [The problem that the invention aims to solve]

[0005] Such beer-flavored fermented malt beverages have a distinctly strong, heavy drinking experience characteristic of beer-flavored drinks. While lowering the true extract value can address this issue and ensure easy drinkability, a low true extract value can make it difficult to perceive a beer-like drinking experience. Therefore, the goal is to create beer-flavored beverages that are easy to drink while having a drinking experience similar to beer-flavored drinks. [Methods for solving problems]

[0006] This invention provides a beer-flavored beverage in which the true extract value, pyroglutamic acid content, and linalool content are adjusted to a specified range. That is, the present invention includes the following types of inventions. [1] A beer-flavored beverage characterized by a true extract value of less than 2.30% by mass. The pyroglutamic acid content is above 15 mg / L. The content of linalool is 5-100 ppb by mass. [2] The beer-flavored beverage described in [1] contains a true extract value of 0.55% by mass or more. [3] The beer-flavored beverage described in [1] has a true extract value of less than 1.50 by mass. [4] For example, any of the beer-flavored beverages recorded in [1] to [3] contain less than 0.5g / 100mL of dietary fiber. [5] The beer-flavored beverage described in any of [1] to [4] has a malt ratio of 50% or more by mass. [6] The beer-flavored beverage described in any of [1] to [5] has a malt ratio of less than 90% by mass. [7] The beer-flavored beverage described in any of [1] to [5] has a malt ratio of 90% or more by mass. [8] For example, any of the beer-flavored beverages recorded in [1] to [5] have a malt ratio of less than 67% by weight. [9] The beer-flavored beverage described in any of [1] to [8] has a sugar content of less than 2.0g / 100mL.

[10] For example, any of the beer-flavored beverages recorded in [1] to [8] have a sugar content of less than 1.0g / 100mL.

[11] For example, in any of the beer-flavored beverages recorded in [1] to

[10] , the ratio of the content of pyroglutamic acid (X) (unit: mg / L) to the content of linalool (Y) (unit: mass ppb) [(X) / (Y)] is 0.5 to 32.

[12] For example, in any of the beer-flavored beverages recorded in [1] to

[10] , the ratio of the content of pyroglutamic acid (X) (unit: mg / L) to the content of linalool (Y) (unit: mass ppb) [(X) / (Y)] is 0.5 to 15.

[13] For example, in any of the beer-flavored beverages recorded in [1] to

[12] , the ratio of pyroglutamic acid content (X) (unit: mg / L) to sugar content (Z) (unit: g / 100mL) [(X) / (Z)] is 30 to 450.

[14] For example, in any of the beer-flavored beverages recorded in [1] to

[12] , the ratio of pyroglutamic acid content (X) (unit: mg / L) to sugar content (Z) (unit: g / 100mL) [(X) / (Z)] is 30 to 300.

[15] For example, in any of the beer-flavored beverages recorded in [1] to

[14] , the ratio of linalool content (Y) (unit: mass ppb) to sugar content (Z) (unit: g / 100mL) [(Y) / (Z)] is 5 to 200.

[16] As described in any of [1] to

[15] , the aforementioned beer-flavored beverage is a top-fermented beer-flavored beverage.

[17] As described in any of [1] to

[15] , the aforementioned beer-flavored beverage is a bottom-fermented beer-flavored beverage.

[18] As described in any of [1] to

[17] , the beer-flavored beverage is beer.

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

[18] contains a total polyphenol content of 20 to 250 ppm by mass and a total nitrogen content of 5 to 100 mg / 100 mL.

[20] A method for manufacturing a beer-flavored beverage, which is a method for manufacturing a beer-flavored beverage. It has the characteristics of the final product The actual extract value is below 2.30% by mass. The pyroglutamic acid content is above 15 mg / L. The content of linalool was 5-100 ppb by mass. The steps for adjusting the method. [twenty one] The manufacturing method described in

[20] includes a step of fermentation using top-fermentation yeast. [twenty two] The manufacturing method described in

[20] includes a step of fermentation using a subsoil yeast. [Invention Effects]

[0007] According to a preferred embodiment of the present invention, a beer-flavored beverage is provided that ensures drinkability and also has a suitable drinking experience by reducing the actual extract value to below a certain level. Furthermore, according to a preferred embodiment of the present invention, a beer-flavored beverage with a refreshing aftertaste is provided. Also, according to a preferred embodiment of the present invention, a beer-flavored beverage with suppressed sweetness, which is unsuitable for beer-flavored beverages, is provided. Implementation

[0008] The upper and lower limits of the numerical ranges described in this specification can be combined arbitrarily. For example, if the numerical range is described as "preferably 3.0 to 15, more preferably 3.2 to 13", then the range of "3.0 to 13" or "3.2 to 15" is also included in the numerical range described in this specification. Similarly, if the numerical range is described as "preferably 30 or more, more preferably 40 or more, and preferably 100 or less, more preferably 80 or less", then the range of "30 to 80" or "40 to 100" is also included in the numerical range described in this specification. Furthermore, the numerical range described in this specification, such as "60~100", means a range of "60 or more (60 or more) and 100 or less (100 or less)". Furthermore, the upper and lower limits specified in this instruction manual can be appropriately selected from their respective options and arbitrarily combined to define the numerical range of the lower and upper limits. Furthermore, the various elements described in this specification as the preferred embodiment can be combined in multiples.

[0009] 1. Beer-flavored beverages In this instruction manual, the term "beer-flavored beverage" refers to an alcoholic carbonated beverage that has a flavor similar to beer. That is, unless otherwise specified, "beer-flavored beverage" in this instruction manual also includes any carbonated beverage with a beer flavor. Therefore, "beer-flavored beverages" include not only malt-fermented beverages (i.e., beer) made by fermenting malt, hops, and water with yeast, but also carbonated beverages containing esters, higher alcohols, or lactones with added beer flavorings. One aspect of this invention is a beer-flavored beverage.

[0010] Examples of beer flavorings include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl hexanoate, ethyl octanoate, isopentylpropionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, and 2,3-diethyl-5-methylpyrazine. γ-Decanolactone, γ-Undecylolactone, Ethyl hexanoate, Ethyl 2-methylbutyrate, Ethyl n-butyrate, Laurylene, Citral, Limonene, Maltol, Ethyl Maltol, Phenylacetic Acid, Furanone, Furfural, Methylthiopropionaldehyde, 3-Methyl-2-buten-1-thiol, 3-Methyl-2-butanethiol, Biacetyl, Ferulic Acid, Geranilic Acid, Geraniyl Acetate, Ethyl Butyrate, Octanoic Acid, Decanoic Acid, 9-Decanenoic Acid, Nonanoic Acid, Myristic Acid, Propanic Acid, 2-Methylpropanoic Acid, γ-Butyrolactone, 2-Aminoacetophenone 3-Phenylacetic acid ethyl ester, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfoxide, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylglucuron, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eucalyptol, 4-mercapto-4-methylpentane-2-one, β-caryophyllene, β-laurene, furfuryl alcohol, 2-ethylpyridinium chloride 2,3-Dimethylpyridine 2-Methylbutyl acetate, isopentyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenylethanol.

[0011] Furthermore, one embodiment of the beer-flavored beverage of the present invention can be an ale-flavored beverage brewed through a fermentation step using top-fermentation yeast (such as yeast), a lager-flavored beverage, a Pilsner-flavored beverage brewed through a fermentation step using bottom-fermentation yeast (such as yeast), or a mixture of these beer-flavored beverages. Also, the term "fermentation" as used in this specification can refer to alcoholic fermentation that produces alcohol, or non-alcoholic fermentation that does not produce alcohol.

[0012] While there are no specific restrictions on the alcohol content (ethanol content) of beer-flavored beverages, it is preferable to be 0.5% (v / v) or higher, more preferably 1.0% (v / v) or higher, even more preferably 1.5% (v / v) or higher, still more preferably 2.0% (v / v) or higher, even more preferably 2.5% (v / v) or higher, even more preferably 2.75% (v / v) or higher, even more preferably 3.0% (v / v) or higher, 3.25% (v / v) or higher, even more preferably 3.5% (v / v) or higher, even more preferably 3.75% (v / v) or higher, and especially preferably 4.0% (v / v) or higher. It is also permissible to have 4.25% (v / v) or higher, 4.3% (v / v) or higher, 4.4% (v / v) or higher, 4.5% (v / v) or higher, 4.6% (v / v) or higher, and 4.7% (v / v) or higher. (v / v)% or higher, 4.8 (v / v)% or higher, 4.9 (v / v)% or higher, 5.0 (v / v)% or higher, 5.1 (v / v)% or higher, 5.2 (v / v)% or higher, 5.3 (v / v)% or higher, 5.4 (v / v)% or higher, 5.5 (v / v)% or higher, 5.6 (v / v)% or higher, 5.7 (v / v)% or higher, 5.8 (v / v)% or higher, 5.9 (v / v)% or higher, or 6.0 (v / v)% or higher. Furthermore, the alcohol content of beer-flavored beverages is preferably below 10.0 (v / v)%, more preferably below 9.0 (v / v)%, further preferably below 8.0 (v / v)%, even more preferably below 7.0 (v / v)%, and especially preferably below 6.5 (v / v)%, or may be set below 6.0 (v / v)%. Furthermore, in this specification, alcohol content is defined as a percentage of volume / volume ((v / v)%). Also, while the alcohol content of a beverage can be determined by any known method, it can be determined, for example, by a vibratory densitometer. The alcohol content can be adjusted 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 in the feeding step (the wort preparation step before yeast addition); the amount of acid added during pH adjustment; the timing of pH adjustment (during feeding, fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.); the set temperature and residence time of each temperature zone during wort preparation (including saccharification); the concentration of the original extract in the pre-fermentation liquid; the concentration of the original extract in the fermentation step; fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation, yeast removal time, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.); and the addition of spirits or brewing alcohol.

[0013] The true extract value in the beer-flavored beverage of this invention is 2.30% by mass or less. True extract refers specifically to the solid residue (soluble evaporation residue) remaining after the beverage, particularly when dissolved in fermented beverages and heated steadily (after filtering out insoluble substances such as yeast or coagulated proteins) to allow all water, alcohol, carbon dioxide, and other volatile components to evaporate, or its content (by mass%). By setting the true extract value in the beer-flavored beverage to 2.30% by mass or less, a lighter, more refreshing drinking experience can be achieved. The true extract value of the beer-flavored beverage of the present invention is preferably 2.20% by mass or less, more preferably 2.10% by mass or less, and even more preferably 2.00% by mass or less. Alternatively, it may be less than 2.00% by mass, 1.95% by mass or less, 1.90% by mass or less, 1.85% by mass or less, 1.80% by mass or less, 1.75% by mass or less, 1.70% by mass or less, 1.65% by mass or less, 1.60% by mass or less, or 1.55% by mass or less. The following are acceptable percentages: below 1.50% by mass, less than 1.50% by mass, below 1.45% by mass, below 1.40% by mass, below 1.35% by mass, below 1.30% by mass, below 1.25% by mass, below 1.20% by mass, below 1.15% by mass, below 1.10% by mass, below 1.05% by mass, below 1.00% by mass, below 0.95% by mass, below 0.90% by mass, below 0.85% by mass, or below 0.80% by mass. On the other hand, from the viewpoint of ensuring a drinking experience similar to beer-flavored beverages, the actual extract value of the beer-flavored beverage of the present invention is preferably 0.55% by mass or more, more preferably 0.56% by mass or more, and even more preferably 0.57% by mass or more. It can also be 0.58% by mass or more, 0.59% by mass or more, 0.60% by mass or more, 0.65% by mass or more, 0.70% by mass or more, 0.75% by mass or more, 0.80% by mass or more, 0.85% by mass or more, 0.90% by mass or more, 0.95% by mass or more, 1.00% by mass or more, exceeding 1.00% by mass, 1.05% by mass or more, 1.10% by mass or more, or 1.15% by mass or more.

[0014] The actual value of the extract can be adjusted by appropriately setting the amount of dilution water or carbonated water added, the type and amount of raw materials (malt, crushed corn, sugar solution, etc.), the time of wort filtration, the pH of wort filtration, the boiling time, the boiling temperature, the amount of spirits added, and the amount of brewing alcohol added. The true extract values ​​of the beer-flavored beverage of the present invention can be determined, for example, by means of the revised BCOJ beer analysis method (issued by the Japan Brewers Association, compiled by the International Technical Committee on Beer and Brewing Associations [Analysis Committee] in 2013).

[0015] From the viewpoint of providing a better drinking experience, the pyroglutamic acid content in the beer-flavored beverage of this invention is preferably 15 mg / L or more, more preferably 20 mg / L or more, even more preferably 25 mg / L or more, further preferably 26 mg / L or more, more preferably 27 mg / L or more, more preferably 28 mg / L or more, particularly preferably 29 mg / L or more, and may also be 30 mg / L or more, 31 mg / L or more, 32 mg / L or more, 33 mg / L or more, and 34 mg / L or more. ≥ g / L, ≥ 35 mg / L, ≥ 40 mg / L, ≥ 45 mg / L, ≥ 50 mg / L, ≥ 55 mg / L, ≥ 60 mg / L, ≥ 65 mg / L, ≥ 70 mg / L, ≥ 75 mg / L, ≥ 77 mg / L, ≥ 80 mg / L, ≥ 85 mg / L, ≥ 90 mg / L, ≥ 95 mg / L, ≥ 100 mg / L, ≥ 105 mg / L, ≥ 110 mg / L, ≥ 115 mg / L, ≥ 120 mg / L, ≥ 130 mg / L, ≥ 140 mg / L, ≥ 150 mg / L, ≥ 160 mg / L, ≥ 170 mg / L, ≥ 180 mg / L, ≥ 190 mg / L, or ≥ 200 mg / L. On the other hand, from the perspective of suppressing the sourness that is unsuitable for beer-flavored beverages, the content of pyroglutamic acid is below 300 mg / L, preferably below 290 mg / L, more preferably below 280 mg / L, even more preferably below 270 mg / L, even more preferably below 260 mg / L, even more preferably below 250 mg / L, and can also be below 240 mg / L, below 230 mg / L, below 220 mg / L, below 210 mg / L, or below 200 mg / L.

[0016] Pyroglutamic acid can be found in the ingredients of beer-flavored beverages or added separately during the manufacturing process (e.g., purified pyroglutamic acid). The adjustment of pyroglutamic acid content can be achieved by appropriately setting the following parameters: the addition of dilution water or carbonated water; the addition of purified pyroglutamic acid; the type and amount of raw materials containing pyroglutamic acid (malt, wheat, crushed corn, sugar solution, yeast extract, soybean, pea, proline purified product, etc.); the enzyme reaction time in the feeding steps (from the addition of raw materials such as malt to the wort preparation steps before the addition of yeast); the pH in the feeding steps; 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 residence time of each temperature zone when preparing wort (including during saccharification); the concentration of the original extract in the pre-fermentation liquid; the concentration of the original extract in the fermentation steps; fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation, yeast removal time, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.); and the addition of spirits or brewing alcohol. Furthermore, the content of pyroglutamic acid in this specification can be determined, for example, by high-speed liquid chromatography.

[0017] One embodiment of the present invention provides a beer-flavored beverage with a linalool content of 5-100 ppb by mass. By adjusting the linalool content to the above range, a beer-flavored beverage can be provided that imparts a refreshing aftertaste while avoiding the excessive sweetness often associated with beer-flavored beverages. Linalool is a monoterpene alcohol, a component with a fresh, sweet aroma similar to lily of the valley, found in black tea or green tea, and is known as an aroma component of hops, generally used as a flavoring agent. From the perspective of imparting a refreshing aftertaste, the content of linalool is preferably 5 ppb or higher, but even better is 6 ppb or higher, further better is 7 ppb or higher, even better is 8 ppb or higher, 9 ppb or higher, even better is 10 ppb or higher, even better is more than 10 ppb, even better is 11 ppb or higher, even better is 12 ppb or higher, even better is 13 ppb or higher, even better is 14 ppb or higher, even better is 15 ppb or higher, even better is 16 ppb or higher, and even better is 17 ppb or higher. pb or higher, preferably 18 ppb or higher, even better 19 ppb or higher, especially 20 ppb or higher, and also 21 ppb or higher, 22 ppb or higher, 23 ppb or higher, 24 ppb or higher, 25 ppb or higher, 26 ppb or higher, 27 ppb or higher, 28 ppb or higher, 29 ppb or higher, 30 ppb or higher, 32 ppb or higher, 34 ppb or higher, 36 ppb or higher, 38 ppb or higher, or 40 ppb or higher. On the other hand, from the perspective of suppressing the sweet aroma that is unsuitable for beer-flavored beverages, the content of linalool is preferably below 100 ppb by mass, more preferably below 95 ppb by mass, even more preferably below 90 ppb by mass, even more preferably below 85 ppb by mass, and can also be below 84 ppb by mass, below 83 ppb by mass, below 82 ppb by mass, below 81 ppb by mass, below 80 ppb by mass, below 75 ppb by mass, below 70 ppb by mass, or below 65 ppb by mass.

[0018] Furthermore, the linalool content in the beer-flavored beverage of the present invention can be controlled, for example, by adjusting the amount of linalool added, or by adjusting the variety or amount of raw materials with a high linalool content (e.g., hops) and the timing of their addition. Also, the linalool content can be determined using a gas chromatography-mass spectrometry (GC-MS) apparatus as described in J. Agric. Food Chem., 2013, 61 (47), pp 11303-1131 (Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach).

[0019] From the viewpoint of enhancing at least one of the following aspects of the beer-flavored beverage derived from malt, namely, the total nitrogen content is preferably 10 mg / 100 mL or more, more preferably 15 mg / 100 mL or more, even more preferably 17 mg / 100 mL or more, still more preferably 19 mg / 100 mL or more, particularly preferably 20 mg / 100 mL or more, and may also be 21 mg / 100 mL or more, 22 mg / 100 mL or more, 23 mg / 100 mL or more, 24 mg / 100 mL or more, 25 mg / 100 mL or more, 26 mg / 100 mL or more, 27 mg / 100 mL or more, 28 mg / 100 mL or more, 29 mg / 100 mL or more, 30 mg / 100 mL or more, 31 mg / 100 mL or more. 100mL or more, 32mg / 100mL or more, 33mg / 100mL or more, 34mg / 100mL or more, 35mg / 100mL or more, 36mg / 100mL or more, 37mg / 100mL or more, 38mg / 100mL or more, 39mg / 100mL or more, 40mg / 100mL or more, 45mg / 100mL or more, 50mg / 100mL or more, 55mg / 100mL or more, 60mg / 100mL or more, 65mg / 100mL or more, 70mg / 100mL or more, 75mg / 100mL or more, or 80mg / 100mL or more. On the other hand, from the viewpoint of making it a beverage that is difficult to provide a feeling of fullness, the total nitrogen content of the beer-flavored beverage of the present invention is preferably less than 100 mg / 100 mL, more preferably less than 95 mg / 100 mL, even more preferably less than 90 mg / 100 mL, particularly preferably less than 85 mg / 100 mL, and may also be less than 84 mg / 100 mL, less than 83 mg / 100 mL, less than 82 mg / 100 mL, less than 81 mg / 100 mL, less than 80 mg / 100 mL, less than 78 mg / 100 mL, less than 76 mg / 100 mL, less than 74 mg / 100 mL, less than 72 mg / 100 mL, or less than 70 mg / 100 mL.

[0020] In this invention, the term "total nitrogen content" refers to the total amount of all nitrogen compounds, such as proteins and amino acids. The total nitrogen content of the beer-flavored beverage of this invention can be controlled by adjusting the amount of yeast-assimilated raw materials used. Specifically, the total nitrogen content can be increased by increasing the amount of nitrogen-rich raw materials such as malt. Examples of nitrogen-rich raw materials include malt, soybeans, yeast extract, peas, and unsprouted grains. Examples of unsprouted grains include unsprouted barley, wheat, rye, oats, barley, soybeans, and peas. Other examples include corn (corn protein, etc.), rice, raw milk or skim milk powder, whey, collagen peptides, and yeast extract. Furthermore, adjustments to the total nitrogen content can be made by appropriately setting the addition of dilution water or carbonated water, the amount or type of raw materials used, the type of enzyme, the amount of enzyme (including proteolytic enzymes), the timing of enzyme addition, the proteolytic time in the feed tank, the pH in the feed tank, the pH in the feeding step (the wort preparation step before yeast addition), the wort filtration time, the set temperature and residence time for each temperature zone during wort preparation, the boiling time and pH in the boiling step, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation step, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation, yeast removal time, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling time, cooling temperature, cooling time, beer filtration conditions (flow rate, temperature, etc.), beer filtration form (diatomaceous earth, membrane, sheet, box, filter, etc.), and the stabilizers added during beer filtration (silica gel, PVPP). Adjustments can be made using materials such as (polyvinylpyrrolidone), bentonite, tannin, bentonite, kaolin, acid kaolin, etc. The total nitrogen 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 Brewing Association [Analysis Committee], 2013).

[0021] From the viewpoint of making the beer-flavored beverage of one embodiment of the present invention, the total polyphenol content is preferably 25 ppm by mass or more, more preferably 30 ppm by mass or more, further preferably 35 ppm by mass or more, further preferably 40 ppm by mass or more, further preferably 45 ppm by mass or more, even more preferably 50 ppm by mass or more, further preferably 55 ppm by mass or more, particularly preferably 60 ppm by mass or more, and may also be 65 ppm by mass or more, 70 ppm by mass or more, 75 ppm by mass or more, 80 ppm by mass or more, 85 ppm by mass or more, 90 ppm by mass or more, 95 ppm by mass or more, 100 ppm by mass or more, 110 ppm by mass or more, 120 ppm by mass or more, 130 ppm by mass or more, 140 ppm by mass or more, 150 ppm by mass or more, 160 ppm by mass or more, 170 ppm by mass or more, 180 ppm by mass or more, 190 ppm by mass or more, or 200 ppm by mass or more. On the other hand, from the viewpoint of making it a beverage that is difficult to provide a feeling of fullness, the total polyphenol content of the beer-flavored beverage of the present invention is preferably less than 250 ppm by mass, more preferably less than 240 ppm by mass, even more preferably less than 230 ppm by mass, particularly preferably less than 220 ppm by mass, and may also be less than 210 ppm by mass, less than 200 ppm by mass, less than 195 ppm by mass, less than 190 ppm by mass, less than 180 ppm by mass, less than 175 ppm by mass, less than 170 ppm by mass, less than 165 ppm by mass, less than 160 ppm by mass, less than 155 ppm by mass, less than 150 ppm by mass, less than 145 ppm by mass, less than 140 ppm by mass, less than 135 ppm by mass, less than 130 ppm by mass, or less than 120 ppm by mass.

[0022] In this specification, the term "polyphenol" refers to a compound in which two or more hydrogen atoms of an aromatic hydrocarbon can be replaced by a hydroxyl group. Examples of polyphenols include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins. The term "total polyphenol content" in this invention refers to the total amount of polyphenols contained in beer-flavored beverages.

[0023] The total polyphenol content can be adjusted 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 polyphenol polymerization conditions in the feed tank (temperature, stirring speed, etc.); the pH in the feed tank; the pH in the feeding step (the wort preparation step before yeast addition); the wort filtration time; the set temperature and residence time for each temperature zone during wort preparation (including saccharification); 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 multiplication rate, yeast removal time, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.); the cooling time point; the cooling temperature; the cooling time; the form of beer filtration (diatomaceous earth, membrane, sheet, box, filter, etc.); activated carbon; and the stabilizers added during beer filtration (silica gel, PVPP). (Polyvinylpyrrolidone), bentonite, tannin, bentonite, etc.) are used to carry out the process. Furthermore, the total polyphenol content of the beer-flavored beverage of the present invention can be controlled, for example, by adjusting the amount of polyphenol-rich raw materials such as malt and malt husk (chaff). Specifically, the total polyphenol content can be increased by increasing the amount of polyphenol-rich raw materials such as malt.

[0024] Generally speaking, hulled (wheat bran) malt and similar ingredients are high in nitrogen and polyphenols, while soybeans, yeast extracts, peas, corn, corn processed products (crushed corn, corn protein, etc.), wheat, and wheat malt are high in nitrogen but low in polyphenols. Therefore, the total nitrogen and total polyphenol content in beer-flavored beverages can be increased or decreased by adjusting the blending ratio of the raw materials. The following are examples of representative methods (1) to (4) for increasing or decreasing the total nitrogen and total polyphenol content. (1) By increasing the amount of hulled malt and the like, the total nitrogen and total polyphenol content of beer-flavored beverages can be increased. (2) By increasing or decreasing the amount of soybeans, yeast extracts, etc., the total amount of polyphenols can be maintained while the total amount of nitrogen in beer-flavored beverages can be increased or decreased. (3) By increasing the amount of hulled malt and reducing the amount of soybean and yeast extract, the total nitrogen content is maintained while the total polyphenol content is increased. (4) By reducing the amount of hulled malt and increasing the amount of soybean and yeast extract, the total nitrogen content is maintained while the total polyphenol content is reduced.

[0025] 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 Brewing Associations [Analysis Committee], 2013).

[0026] From the viewpoint that the beer-flavored beverage of the present invention is a beverage that enhances at least one of the following aspects: rich flavor, drinking experience, and fullness of taste, it is preferable that at least a portion of the nitrogen or polyphenols is derived from malt. Furthermore, in the beer-flavored beverage of the present invention, from the viewpoint of becoming a beverage that further enhances the astringency of beer-flavored beverages, at least a portion of the nitrogen or polyphenols may be derived from soybeans, yeast extracts, peas, corn, corn products (crushed corn, etc.), wheat, wheat malt, etc.

[0027] Furthermore, one form of the beer-flavored beverage of the present invention may also contain spirits (distilled spirits) derived from grains as an alcoholic component. In this instruction manual, "spirits" refers to alcoholic beverages made from grains such as wheat, rice, buckwheat, corn, potatoes, and sugarcane, saccharified with malt or, as needed, enzymes, fermented with yeast, and then distilled. Grains belonging to the Poaceae family are preferred as raw materials for spirits, with wheat being the most suitable.

[0028] The sugar content of the beer-flavored beverage of this invention can be set according to the desired characteristics of the beverage. For example, it can be less than 2.0g / 100mL, less than 1.9g / 100mL, less than 1.8g / 100mL, less than 1.7g / 100mL, less than 1.6g / 100mL, less than 1.5g / 100mL, less than 1.5g / 100mL, less than 1.4g / 100mL, less than 1.3g / 100mL, less than 1.2g / 100mL, less than 1.1g / 100mL, less than 1.0g / 100mL, less than 1.0g / 100mL, less than 0.95g / 100mL, less than 0.9g / 100mL, less than 0.85g / 100mL, less than 1.0 ...1.0g / 100mL, less than 0.9g / 100mL, less than 0.85g / 100mL, less than 1.0g / 100mL, less than 1.0g / 100mL, less than 1.0g / 100mL, less than 1.0g / 100mL, less than 1.0g / 100mL, less than 1.0g / 100mL, less than 1.0g / 100mL, less than 1. Less than 100mL, less than 0.8g / 100mL, less than 0.75g / 100mL, less than 0.7g / 100mL, less than 0.65g / 100mL, less than 0.6g / 100mL, less than 0.55g / 100mL, or less than 0.5g / 100mL; or more than 0.1g / 100mL, more than 0.2g / 100mL, more than 0.3g / 100mL, more than 0.4g / 100mL, more than 0.5g / 100mL, exceeding 0.5g / 100mL, more than 0.55g / 100mL, more than 0.6g / 100mL, more than 0.65g / 100mL, more than 0.7g / 100mL, more than 0.75g / 100mL, more than 0.8g / 100mL, 0.85g / 100mL or more, 0.9g / 100mL or more, 0.95g / 100mL or more, 1.0g / 100mL or more, 1.1g / 100mL or more, 1.2g / 100mL or more, 1.3g / 100mL or more, 1.4g / 100mL or more, or 1.5g / 100mL or more.

[0029] Furthermore, in this instruction manual, the term "carbohydrates" refers to the carbohydrates as defined in the nutrition labeling standards for food products (Ministry of Health, Labour and Welfare Notice No. 176, 2016, partially amended to Consumer Advertising Notice No. 8, September 27, 2016). Specifically, it refers to the carbohydrates obtained by removing protein, lipids, dietary fiber, ash, alcohol, and water from the food product. Therefore, the carbohydrate content in a food product can be calculated by subtracting the amounts of protein, lipids, dietary fiber, ash, and water from the weight of the food product. Here, the amounts of protein, lipids, dietary fiber, ash, and moisture can be determined according to the methods disclosed in the nutrition labeling standards. Specifically, the amount of protein can be determined by nitrogen conversion method, the amount of lipids can be determined by ether extraction method, the amount of dietary fiber can be determined by Prosky method, the amount of ash can be determined by direct ashing method, and the amount of moisture can be determined by vacuum heating drying method.

[0030] Furthermore, the sugar content of the beer-flavored beverage of this invention can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of enzyme (polysaccharide-degrading enzyme, isomerizing enzyme, etc.), the amount of enzyme added, the timing of addition, the set temperature, pH and retention time of each temperature zone when preparing the saccharification liquid, the composition of the pre-fermentation liquid (concentration of original extract, sugar composition, protein content, dietary fiber content, ash content, etc.), the conditions of each fermentation step (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation, yeast removal time, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, type of enzyme, amount of enzyme added, timing of enzyme addition, etc.), cooling time, cooling temperature, and cooling time.

[0031] While the pH of the beer-flavored beverage of one embodiment of the present invention is not particularly limited, from the viewpoint of enhancing the aroma of the beverage, it is preferably 3.0 or higher, more preferably 3.2 or higher, even more preferably 3.4 or higher, 3.5 or higher, even more preferably 3.6 or higher, even more preferably 3.7 or higher, and may also be 3.9 or higher, or 4.1 or higher. Furthermore, from the viewpoint of inhibiting the growth of microorganisms, the pH of the beer-flavored beverage is preferably 5.0 or lower, more preferably 4.9 or lower, even more preferably 4.8 or lower, even more preferably 4.7 or lower, particularly preferably 4.6 or lower, and may also be 4.55 or lower, 4.50 or lower, 4.45 or lower, 4.40 or lower, 4.35 or lower, or 4.30 or lower. 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 feeding tank; the protein decomposition time in the feeding tank; the pH in the feeding tank; the pH in the feeding step (the wort preparation step before yeast addition); the type of acid used for pH adjustment (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.); and the amount of acid added for pH adjustment. The H adjustment is performed on the following time points (during feeding, fermentation, end of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and residence time of each temperature zone during wort preparation (including saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation steps, fermentation conditions (oxygen concentration, aeration conditions, yeast species, amount of yeast added, yeast proliferation, yeast removal time point, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling time point, cooling temperature, and cooling time.

[0032] In one embodiment of the beer-flavored beverage of the present invention, the purine content, from the viewpoint of imparting umami flavor to malt, is preferably set at 0.5 mg / 100 mL or more, 0.6 mg / 100 mL or more, 0.7 mg / 100 mL or more, 0.8 mg / 100 mL or more, 0.9 mg / 100 mL or more, 1.0 mg / 100 mL or more, 1.1 mg / 100 mL or more, 1.2 mg / 100 mL or more, 1.3 mg / 100 mL or more, 1.4 mg / 100 mL or more, 1.5 mg / 100 mL or more, or 1.6 mg / 100 mL or more. On the other hand, from a health awareness perspective, it is preferable to set the purine content below 10.0 mg / 100 mL, below 9.0 mg / 100 mL, below 8.0 mg / 100 mL, below 7.0 mg / 100 mL, below 6.5 mg / 100 mL, below 6.0 mg / 100 mL, below 5.9 mg / 100 mL, below 5.8 mg / 100 mL, below 5.7 mg / 100 mL, below 5.6 mg / 100 mL, below 5.5 mg / 100 mL, below 5.4 mg / 100 mL, below 5.3 mg / 100 mL, below 5.2 mg / 100 mL, below 5.1 mg / 100 mL, or below 5.0 mg / 100 mL.

[0033] Furthermore, in this specification, the term "purine compound" refers to the four purine bases of adenine, xanthine, guanine, and hypoxanthine. In the quantification of purine compounds, adenosine acid and adenosine are difficult to distinguish from "adenine," and similarly, guanosine acid and guanosine are also difficult to distinguish from "guanine." Therefore, "adenine" contains the adenine base, along with adenosine acid and adenosine. Likewise, "guanine" contains the guanine base, along with guanosine acid and guanosine. Then, the purine content in beer-flavored beverages refers to the total content of the four purine bases mentioned above, which is the value determined by LC-MS / MS after perchloric acid treatment ("Guidelines for Trace Analysis of Purines in Alcoholic Beverages", Japan Food Analysis Center Foundation, Internet (https: / / www.jfrl.or.jp / storage / file / news_vol4_no23.pdf, retrieved in December 2021).

[0034] From the viewpoint of a drinker who desires a pleasant drinking experience, the ratio of pyroglutamic acid content (X) (unit: mg / L) to linalool content (Y) (unit: ppb by mass) [(X) / (Y)] of the present invention is 0.5 or more, but preferably 1.0 or more, more preferably 1.3 or more, even more preferably 1.5 or more, and still more preferably 1.9 or more, particularly preferably 2.0 or more, and may also be 2.5 or more, 3.0 or more, 3.5 or more, 4.0 or more, 4.5 or more, 5.0 or more, 5.5 or more, or 6.0 or more. On the other hand, from the perspective of making a beer-flavored beverage with a refreshing aftertaste, the ratio of pyroglutamic acid content (X) (unit: mg / L) to linalool content (Y) (unit: mass ppb) [(X) / (Y)] is preferably 15 or less, but preferably 14.5 or less, even better 14 or less, further preferably 13.5 or less, even better 13 or less, even better 12.5 or less, even better 12 or less, even better 11.5 or less, even better 11 or less, even better 10.5 or less, and especially better 10 or less. Also, it can be 9.9 or less, 9.8 or less, 9.7 or less, 9.6 or less, 9.5 or less, 9.4 or less, 9.3 or less, 9.2 or less, 9.1 or less, or 9.0 or less. Furthermore, in another sample, the ratio of pyroglutamic acid content (X) (unit: mg / L) to linalool content (Y) (unit: mass ppb) [(X) / (Y)] is preferably 32 or less, 30 or less, 28 or less, 25 or less, 23 or less, 20 or less, 19 or less, 18 or less, 17 or less, 16 or less, 15 or less, 14.5 or less, 14 or less, 13.5 or less, 13 or less, 12.5 or less, 12 or less, 11.5 or less, 11 or less, 10.5 or less, 10 or less, 9.9 or less, 9.8 or less, 9.7 or less, 9.6 or less, 9.5 or less, 9.4 or less, 9.3 or less, 9.2 or less, 9.1 or less, or 9.0 or less, from the perspective of making a beer-flavored beverage with a refreshing aftertaste.

[0035] From the viewpoint of creating a beer-flavored beverage with a good balance between drinking experience and ease of consumption, the ratio of pyroglutamic acid content (X) (unit: mg / L) to sugar content (Z) (unit: g / 100mL) [(X) / (Z)] is 30 or more, preferably 35 or more, more preferably 40 or more, even more preferably 45 or more, still more preferably 50 or more, more preferably 55 or more, especially preferably 60 or more, and may also be 70 or more, 75 or more, 80 or more, 85 or more, 90 or more, less than 95, 100 or more, 110 or more, 120 or more, 130 or more, 140 or more, or 150 or more. On the other hand, from the perspective of suppressing the sourness that is unsuitable for beer-flavored beverages, the ratio of pyroglutamic acid content (X) (unit: mg / L) to sugar content (Z) (unit: g / 100mL) [(X) / (Z)] is preferably 300 or less, but preferably 280 or less, even more preferably 270 or less, further preferably 260 or less, especially preferably 250 or less, and also preferably 240 or less, 230 or less, 220 or less, 210 or less, 200 or less, 190 or less, or 180 or less. Furthermore, in a single sample, the ratio [(X) / (Z)] can also be below 450, below 440, below 435, below 430, below 400, below 350, below 300, below 280, below 270, below 260, below 250, below 240, below 230, below 220, below 210, below 200, below 190, or below 180.

[0036] From the viewpoint of making a beer-flavored beverage with a refreshing aftertaste and easy drinking properties, the ratio of linalool content (Y) (unit: mass ppb) to sugar content (Z) (unit: g / 100mL) [(Y) / (Z)] is 5 or more, but preferably 10 or more, more preferably 15 or more, and even more preferably 20 or more. It can also be 25 or more, 30 or more, 35 or more, 40 or more, 45 or more, 50 or more, 55 or more, or 60 or more. On the other hand, from the perspective of imparting a sweet aroma to beverages that are not suitable for beer flavor, the ratio of linalool content (Y) (unit: mass ppb) to sugar content (Z) (unit: g / 100mL) [(Y) / (Z)] is preferably 200 or less, but preferably 180 or less, more preferably 160 or less, even better 140 or less, even more preferably 120 or less, and especially preferably 100 or less. It can also be 95 or less, 90 or less, 85 or less, 80 or less, 75 or less, or 70 or less.

[0037] From the viewpoint of making a beverage with a pleasant drinking experience, the product (A×B) of the total polyphenol content (A) (unit: ppm by mass) and the total nitrogen content (B) (unit: mg / 100mL) is 200 or more, but preferably 250 or more, more preferably 300 or more, even more preferably 350 or more, and especially preferably 385 or more. It can also be 390 or more, 450 or more, 500 or more, 600 or more, 700 or more, 800 or more, 900 or more, 1,000 or more, 1,400 or more, 1,500 or more, 1,600 or more, 1,800 or more, 2,000 or more, 4,000 or more, 6,000 or more, 8,000 or more, 10,000 or more, 12,000 or more, or 14,000 or more. On the other hand, from the viewpoint of not providing a feeling of fullness unsuitable for beer-flavored beverages, the product of total polyphenols (A) (unit: mass ppm) and total nitrogen (B) (unit: mg / 100mL) (A×B) should be less than 25,000, preferably less than 23,000, more preferably less than 20,000, even more preferably less than 18,000, even more preferably less than 16,000, and especially preferably less than 14,000. Alternatively, it can be less than 12,000, less than 10,000, less than 9,500, less than 9,000, less than 8,500, less than 8,000, less than 7,500, less than 7,000, less than 6,500, or less than 6,000.

[0038] From the viewpoint of creating a beer-flavored beverage that suppresses the harshness of drinking while providing a pleasant drinking experience, the ratio of total polyphenol content (A) (unit: ppm by mass) to total nitrogen content (B) (unit: mg / 100mL) [(A) / (B)] is preferably 0.5 or more, more preferably 0.6 or more, even more preferably 0.7 or more, further preferably 0.8 or more, even more preferably 0.9 or more, particularly preferably 1.0 or more, and may also be 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, or 2.0 or more. On the other hand, from the perspective of not providing a feeling of fullness that is unsuitable for beer-flavored beverages, the ratio of total polyphenols (A) (unit: mass ppm) to total nitrogen (B) (unit: mg / 100mL) [(A) / (B)] is preferably 4.5 or less, but preferably 4.4 or less, more preferably 4.3 or less, even more preferably 4.2 or less, even more preferably 4.1 or less, and especially preferably 4.0 or less. It can also be 3.9 or less, 3.8 or less, 3.7 or less, 3.6 or less, or 3.5 or less.

[0039] From the viewpoint of creating a beer-flavored beverage with a good balance between drinking experience and ease of consumption, the ratio of total nitrogen (B) (unit: mg / 100mL) to sugar content (Z) (unit: g / 100mL) [(B) / (Z)] is 10 or more, but preferably 15 or more, more preferably 20 or more, even more preferably 25 or more, particularly preferably 30 or more, and may also be 35 or more, 40 or more, 45 or more, 50 or more, 55 or more, or 60 or more. On the other hand, from the perspective of not providing a feeling of fullness that is not suitable for beer-flavored beverages, the ratio of total nitrogen (B) (unit: mg / 100mL) to sugar content (Z) (unit: g / 100mL) [(B) / (Z)] should be below 200, but preferably below 190, even better below 180, further preferably below 170, and especially preferably below 160. It can also be below 150, below 145, below 140, below 135, below 130, below 125, below 120, below 115, below 110, below 105, or below 100.

[0040] This invention relates to a beer-flavored beverage suitable for container packaging. Examples of containers include bottles, PET bottles, cans, or barrels, but from the viewpoint of ease of portability, cans, bottles, and PET bottles are preferred. In addition, when using colorless or transparent bottles or PET bottles, unlike when using ordinary jars or colored bottles, they will be exposed to sunlight or fluorescent light.

[0041] The details of any added 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 "1.1 Raw Materials".

[0042] 1.1 Raw materials The main raw materials of the beer-flavored beverage of this invention are water and malt, but hops are preferred. Other ingredients include the fruits, peels, bark, leaves, flowers, stems, roots, and seeds of grasses such as wheat, and other plants other than grasses. Sweeteners, water-soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, salts, etc. can also be used.

[0043] Malt refers to the seeds of barley, wheat, rye, oats, barley, Job's tears, etc., which are germinated, dried, and have their roots removed. The place of origin or variety can be any of these. In one embodiment of the present invention, barley malt is preferred. Barley malt is the most commonly used type of malt as a raw material for beer-flavored beverages in Japan. Although there are varieties of barley, such as two-row barley and six-row barley, any type can be used. Furthermore, in addition to ordinary malt, colored malt can also be used. Moreover, when using colored malt, different types of colored malt can be appropriately combined, or only one type of colored malt can be used.

[0044] The malt used in the beer-flavored beverages of this invention preferably has a modification degree of 80% or higher. If the modification degree is less than 80%, the viscosity or turbidity of the wort increases, and the production efficiency, such as wort filterability and beer filterability, deteriorates. Therefore, it is preferable to use malt with a modification degree of 80% or higher. In the examples and comparative examples described below, malt with a modification degree of 80% or higher was used. The modification degree can be determined by the method described in section 3.1.3.8 Modification and Homogeneity (Calcofluor Carlsberg Method-EBC) of MEBAK Raw Materials Barley Adjuncts Malt Hops And Hop Products Published by the Chairman Dr. Fritz Jacob Self-published by MEBAK 85350 Freising-Weihenstephan, Germany 2011. Furthermore, in one embodiment of the beer-flavored beverage of the present invention, the malt used is preferably selected according to the desired color of the beer-flavored beverage. The selected malt may be used alone or in combination with two or more types.

[0045] Malt contains pyroglutamic acid, nitrogen compounds, and polyphenols. Therefore, in this invention, in order to set the pyroglutamic acid, total nitrogen, and total polyphenol content of the beer-flavored beverage of this invention within the ranges specified in this invention, it is preferable to set the malt ratio in the raw materials within a certain range. Specifically, the malt ratio (the ratio of all malt used) is preferably 50% by mass or more, and may also be 51% by mass or more, 52% by mass or more, 53% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 57% by mass or more, 58% by mass or more, 59% by mass or more, 60% by mass or more, 61% by mass or more, 62% by mass or more, 63% by mass or more, 64% by mass or more, 65% by mass or more, 66% by mass or more, exceeding 66% by mass, 67% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, or 100% by mass. By increasing the malt ratio, beer-flavored beverages can be made that allow you to more strongly experience the rich flavor of malt or the umami of wheat. Furthermore, if the malt ratio is too high, it can easily lead to an unpleasant feeling of fullness. Therefore, the malt ratio of one embodiment of the beer-flavored beverage of the present invention is less than 100% by mass. The malt ratio of another embodiment of the beer-flavored beverage of the present invention is 90% by mass or less. The malt ratio of yet another embodiment of the beer-flavored beverage of the present invention is 66.6% by mass or less. In addition to the above, the malt ratio of the beer-flavored beverage of one embodiment of the present invention may also be, for example, less than 100% by mass, 95% by mass or less, 90% by mass, 85% by mass or less, 80% by mass or less, 78% by mass or less, 76% by mass or less, 75% by mass or less, 75% by mass, 74% by mass or less, 73% by mass or less, 72% by mass or less, 71% by mass or less, 70% by mass or less, 69% by mass or less, 68% by mass or less, 67% by mass or less, 67% by mass or less, 66.6% by mass or less, 66% by mass or less, 65% by mass or less, 64% by mass or less, 63% by mass or less, 62% by mass or less, 61% by mass or less, 60% by mass or less, 59% by mass or less, 58% by mass or less, 57% by mass or less, 56% by mass or less, 55% by mass or less, 54% by mass or less, 53% by mass or less, or 52% by mass or less. In this instruction manual, the term "malt ratio" refers to the value calculated in accordance with the interpretation and notice of the Liquor Tax Law and the Liquor Administration Law, which came into effect on April 1, 1961.

[0046] To suppress the malt ratio, it is better to increase the amount of raw materials (carbon source and nitrogen source) other than malt that yeast can assimilate. Examples of carbon sources that yeast can assimilate include monosaccharides, disaccharides, trisaccharides, sugar solutions of these, and liquid sugars containing carbon sources. 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 unsprouted barley, wheat, rye, oats, oats, Job's tears, rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, and barnyard millet. Starch and extracts of these grains can also be used.

[0047] The raw materials that can be used include the fruits, peels, bark, leaves, flowers, stems, roots, and seeds of plants other than grasses such as wheat. While there are no specific limitations, examples of plants other than grasses include citrus fruits, soft fruits, herbs, and spices. Examples of citrus fruits include oranges, grapefruits, lemons, limes, tangerines, grapefruits, iyokan oranges, kumquats, sour oranges, limes, Taiwanese lemons, and tangerines. Examples of soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, strawberries, pears, muscat grapes, and blackcurrants. Examples of herbs and spices include coriander, pepper, fennel, Sichuan pepper, Sichuan pepper, cardamom, fennel seeds, nutmeg, nutmeg peel, juniper berries, allspice, vanilla, elderberry, paradise pepper, anise, and star anise. The above-mentioned substances can be used directly, crushed, extracted with solvents such as water or ethanol, or juiced (fruit juice, etc.). One or more of the above-mentioned substances can be used together. While the above-mentioned ingredients can be used appropriately to suit consumer preferences, it is best to completely avoid using any of these citrus fruits, soft fruits, herbs, and spices in the raw materials, or to use them in minimal quantities, in order to enjoy a refreshing and crisp taste similar to beer. In particular, blackcurrant has an unpleasant milky flavor in beer, so it is best to completely avoid using blackcurrant or blackcurrant juice in the raw materials, or to use them in minimal quantities.

[0048] Examples of the form of hops used in this invention include, for instance, pellet hops, powdered hops, and hop extracts. Furthermore, processed hop products such as modified hops and reduced hops can also be used. While the amount of hops added can be adjusted appropriately, it is preferable to be 0.0001 to 1% by mass relative to the total amount of the beverage. Furthermore, beer-flavored beverages that use hops as a raw material become beverages containing isoalpha acids, a component derived from hops.

[0049] While there is no particular limitation on the bitterness value of the beer-flavored beverage of this invention, a value of 5.0 BUs or higher is preferred. In this specification, "bitterness value" refers to an indicator of bitterness caused by iso-α acids such as isohylocereusone. The bitterness value can be determined according to the method described in "BCOJ Beer Analysis Method (Revised November 1, 2004) 8.15 Bitterness Value". Specifically, the bitterness value (BUs) can be obtained by adding acid to a degassed sample, extracting with isooctane, and multiplying the absorbance of the isooctane layer measured at 275 nm (as a reference to isooctane) by a coefficient. The bitterness value of the beer-flavored beverage of the present invention is preferably 5.0 BUs or more, but more preferably 10.0 BUs or more, more preferably 12.0 BUs or more, even more preferably 13.0 BUs or more, even more preferably 14.0 BUs or more, even more preferably 15.0 BUs or more, and also 15.0 BUs or more, 16.0 BUs or more, 17.0 BUs or more, 18.0 BUs or more, 19.0 BUs or more, 20.0 BUs or more, 21.0 BUs or more, or 22.0 BUs or more. Furthermore, the bitterness value of the beer-flavored beverage of the present invention is preferably below 45.0 BUs, more preferably below 40.0 BUs, even more preferably below 37.5 BUs, and still more preferably below 35.0 BUs, even more preferably below 32.5 BUs, and may also be below 30.0 BUs, below 27.5 BUs, below 26.0 BUs, or below 25.0 BUs. The bitter value depends on the amount of isoalpha acid in the beverage, which is a major bitter component found in hops. Therefore, by controlling the amount of hops used, beverages with a specified bitter value can be produced.

[0050] Examples of sweeteners include commercially available saccharified liquids made by breaking down starches derived from grains using acids or enzymes, sucrose, lactose, commercially available corn syrups, sugars with three or more sugars, sugar alcohols, isomerized sugars, 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 used as the raw material for starch, the method of starch purification, or the processing conditions such as enzymatic or acid hydrolysis. For example, by appropriately setting the conditions for enzymatic or acid hydrolysis, sugars with a higher maltose ratio can be used. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomalttriose, isomaltite, and solutions of these sugars (sugar solutions) can also be used. Furthermore, examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, etc. These sweeteners can be used alone or in combination with two or more types.

[0051] In one embodiment of the beer-flavored beverage of the present invention, the sugar content is within the aforementioned range. From the perspective of ensuring a rich flavor, the dietary fiber content is preferably less than 0.5 g / 100 mL. The dietary fiber content of the beer-flavored beverage of the present invention is more preferably 0.5 g / 100 mL or less, more preferably 0.4 g / 100 mL or less, even more preferably 0.3 g / 100 mL or less, more preferably 0.2 g / 100 mL or less, and particularly preferably 0.1 g / 100 mL or less. Examples of dietary fiber include water-soluble dietary fiber. Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum breakdown products, pectin, glucomannan, alginic acid, laminarin, fucoidan, carrageenan, etc. From the viewpoint of general stability and safety, indigestible dextrin or polydextrose is preferred. Furthermore, the content of dietary fiber can be adjusted by adding commercially available products to achieve the aforementioned range, or it can be adjusted during the manufacturing process by using dietary fiber derived from raw materials such as malt to achieve the aforementioned range. When adding commercially available products, setting the dietary fiber content to the aforementioned range can suppress powdery textures unsuitable for beer-flavored beverages. When adjusting the dietary fiber content during the manufacturing process, setting the dietary fiber content to the aforementioned range can, for example, improve the filtration properties in wort filtration and beer filtration, thereby increasing production efficiency. When adjusting the dietary fiber content during the manufacturing process, the dietary fiber content of the beer-flavored beverage of the present invention can be adjusted by adjusting the addition of dilution water or carbonated water, the type and amount of raw materials (wheat, malt, corn, sugar solution, etc.), the type and amount of enzymes, the timing of enzyme addition (before yeast addition, after yeast addition, and during maturation), and the set temperature, pH, and residence time of each temperature zone when preparing the saccharification solution.

[0052] In beer-flavored beverages, bitterness is best imparted by hops and other ingredients, but bittering agents or bittering agents can also be used. As a bittering agent or bittering agent, there are no particular limitations. It can be used in common beer or sparkling wine. Examples of bittering agents include rosemary, lychee, fennel, juniper fruit, sage, rosemary, Ganoderma lucidum, laurel, Ganoderma lucidum, 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, fennel extract, wormwood extract, wormwood extract, alginate, etc.

[0053] As an antioxidant, there are no particular limitations. It can be used in common beer or sparkling wine as an antioxidant. Examples of users include ascorbic acid, isoascorbic acid, and catechins.

[0054] As a flavoring agent, there are no particular limitations; common beer flavorings can be used. Beer flavorings are those used to add flavors similar to beer, including brewing components produced through fermentation. Furthermore, beer-flavored beverages contain ethyl acetate produced through alcoholic fermentation, which has the function of acting as a flavoring agent. Therefore, while the necessity of adding additional beer flavoring agents is low during the alcoholic fermentation process in the manufacture of beer-flavored beverages, it is permissible to add them if desired. Examples of beer flavorings other than ethyl acetate include esters or higher alcohols. Specifically, examples include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl hexanoate, ethyl octanoate, isopentylpropionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, and 2,3-diethyl-5-methylpyrazine. γ-Decanolactone, γ-Undecylolactone, Ethyl hexanoate, Ethyl 2-methylbutyrate, Ethyl n-butyrate, Laurylene, Citral, Limonene, Maltol, Ethyl Maltol, Phenylacetic Acid, Furanone, Furfural, Methylthiopropionaldehyde, 3-Methyl-2-buten-1-thiol, 3-Methyl-2-butanethiol, Biacetyl, Ferulic Acid, Geranilic Acid, Geraniyl Acetate, Ethyl Butyrate, Octanoic Acid, Decanoic Acid, 9-Decanenoic Acid, Nonanoic Acid, Myristic Acid, Propanic Acid, 2-Methylpropanoic Acid, γ-Butyrolactone, 2-Aminoacetophenone 3-Phenylacetic acid ethyl ester, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl sulfoxide, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylglucuron, 2-methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eucalyptol, 4-mercapto-4-methylpentane-2-one, β-caryophyllene, β-laurene, furfuryl alcohol, 2-ethylpyridinium chloride 2,3-Dimethylpyridine 2-Methylbutyl acetate, isopentyl alcohol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol. These fragrances can be used alone or in combination of two or more.

[0055] As a sour flavoring agent, there are no particular limitations as long as it is a substance with a sour taste, but examples include phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconolactone, or salts thereof. Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, or their salts are preferred; malic acid, phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid, or their salts are even better; and malic acid, citric acid, phosphoric acid, lactic acid, or their salts are particularly excellent. These acidulants can be used alone or in combination of two or more. The preferred amount of acidic seasoning is 50 to 2000 ppm by weight, more preferably 100 to 1800 ppm by weight, and even more preferably 200 to 1500 ppm by weight.

[0056] While there is no particular limitation on the malic acid content in one embodiment of the beer-flavored beverage of the present invention, from the viewpoint of enhancing the umami flavor of the malt suitable for beer-flavored beverages, it is preferable to set it to 20 ppm or more, 30 ppm or more, 40 ppm or more, 50 ppm or more, 60 ppm or more, 70 ppm or more, 80 ppm or more, 90 ppm or more, 100 ppm or more, 150 ppm or more, or 200 ppm or more. Furthermore, from the viewpoint of creating a beverage with a less overly strong sour taste, it is preferable to set it to 600 ppm or less, 550 ppm or less, 500 ppm or less, or 450 ppm or less. Furthermore, malic acid can be synthesized, fermented, or a combination of both. The content of malic acid can be determined by high-performance liquid chromatography (HPLC).

[0057] In one embodiment of the beer-flavored beverage of the present invention, while there is no particular limitation on the citric acid content, from the viewpoint of enhancing the umami flavor of the malt suitable for beer-flavored beverages, it is preferable to set it to 20 ppm or more, 30 ppm or more, 40 ppm or more, 50 ppm or more, 60 ppm or more, 70 ppm or more, 80 ppm or more, 90 ppm or more, 100 ppm or more, 150 ppm or more, 200 ppm or more, or 250 ppm or more. Furthermore, from the viewpoint of creating a beverage with a less overly strong sour taste, it is preferable to set it to 600 ppm or less, 550 ppm or less, 500 ppm or less, or 450 ppm or less. The citric acid content can be determined by high-performance liquid chromatography (HPLC).

[0058] While there is no particular limitation on the lactic acid content in one embodiment of the beer-flavored beverage of the present invention, from the viewpoint of imparting a suitable smoothness to the beer-flavored beverage, it is preferable to set it to 20 ppm or more, 30 ppm or more, 40 ppm or more, 50 ppm or more, 60 ppm or more, 70 ppm or more, 80 ppm or more, 90 ppm or more, 100 ppm or more, 150 ppm or more, 200 ppm or more, 250 ppm or more, 300 ppm or more, 350 ppm or more, or 400 ppm or more. Furthermore, from the viewpoint of creating a beverage with a less overly strong sour taste, it is preferable to set it to 600 ppm or less, 550 ppm or less, 500 ppm or less, or 450 ppm or less. Furthermore, lactic acid can be synthesized, fermented, or a combination of both. The lactic acid content can be determined by high-performance liquid chromatography (HPLC).

[0059] In one embodiment of the beer-flavored beverage of the present invention, while there is no particular limitation on the content of phosphoric acid, from the viewpoint of imparting a suitable sharp drinking taste to the beer-flavored beverage, it is preferable to set it to 50 ppm or more, 75 ppm or more, 100 ppm or more, 125 ppm or more, 150 ppm or more, 200 ppm or more, 250 ppm or more, 300 ppm or more, 350 ppm or more, 400 ppm or more, or 450 ppm or more. Furthermore, from the viewpoint of creating a beverage with a less overly acidic taste, it is preferable to set it to 1000 ppm or less, 950 ppm or less, 900 ppm or less, or 850 ppm or less. The content of phosphoric acid can be determined by high-performance liquid chromatography (HPLC).

[0060] Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoate esters such as propylparaben and butylparaben; and dimethyl dicarbonate. Alternatively, commercially available formulations such as Sanpreser (manufactured by San-Jing Yuan FFI 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 of two or more. The preferred amount of the preservative is 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

[0061] Examples of salts include sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, monosodium citrate, disodium citrate, and trisodium citrate. These salts can be used alone or in combination with two or more types.

[0062] 1.2 Carbon dioxide gas The carbon dioxide gas contained in the beer-flavored beverage of this invention can be obtained by utilizing the carbon dioxide gas contained in the raw materials, or by dissolving it by mixing it with carbonated water or by adding carbon dioxide gas. One form of the beer-flavored beverage of the present invention uses the carbon dioxide gas produced by the alcoholic fermentation process directly, or carbonated water can be added appropriately to adjust the amount of carbon dioxide gas.

[0063] The carbon dioxide concentration of 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, particularly preferably 0.45% (w / w) or more, and preferably 0.80% (w / w) or less, more preferably 0.70% (w / w) or less, even more preferably 0.60% (w / w) or less, even more preferably 0.57% (w / w) or less, and particularly preferably 0.55% (w / w) or less. Furthermore, in this instruction manual, the carbon dioxide gas concentration can be measured by immersing a container containing the target beverage in a water bath at 20°C for more than 30 minutes while shaking it intermittently. After the beverage is adjusted to 20°C, the gas volume measurement device (e.g., GVA-500 (manufactured by Kyoto Electronics Industry Co., Ltd.)) can be used.

[0064] In one embodiment of the present invention, when the beer-flavored beverage is a containerized beverage, the carbon dioxide pressure of the containerized beverage can be appropriately adjusted within the range of the aforementioned carbon dioxide concentration. However, the carbon dioxide pressure of the beverage can be 5.0 kg / cm² or less, 4.5 kg / cm² or less, or 4.0 kg / cm² or less; or 0.20 kg / cm² or more, 0.50 kg / cm² or more, or 1.0 kg / cm² or more, and any combination of these upper and lower limits is possible. For example, the carbon dioxide pressure of the beverage can be 0.20 kg / cm² or more and 5.0 kg / cm² or less, 0.50 kg / cm² or more and 4.5 kg / cm² or more, or 1.0 kg / cm² or more and 4.0 kg / cm² or less. In this instruction manual, the term "air pressure" refers to the air pressure inside the container, except in special circumstances. Pressure can be measured using methods well-known to those in the field, such as fixing a 20°C sample in a gas pressure gauge, opening the valve of the gas pressure gauge once to release the gas, closing the valve again, vibrating the gas pressure gauge, and reading the value when the pointer reaches a certain position. Alternatively, commercially available pressure measuring devices can be used for measurement.

[0065] 1.3 Other Additives The beer-flavored beverage of this invention can also be supplemented with various additives as needed, without affecting the effect of the invention. Examples of such additives include colorants, foaming agents, fermentation promoters, yeast extracts, protein-based substances such as peptides, and seasonings containing amino acids. Coloring agents, used to give beverages a beer-like color, may include caramel coloring. Foaming agents, used to create beer-like foam or to maintain foam in beverages, may include plant-derived saponins such as soy saponins and soap bark saponins, plant proteins such as corn and soybeans, peptide-containing substances such as collagen peptides, yeast extracts, and milk-derived ingredients. Fermentation promoters are used to promote the fermentation of yeast. They can be used alone or in combination, such as yeast extracts, rice or wheat bran components, vitamins, minerals, etc.

[0066] 1.4 Containers for Beverages One aspect of this invention is a beer-flavored beverage, which can be a containerized beverage packaged in a container. The containerized beverage can use any shape and material of container; examples of containers include bottles, cans, barrels, or PET bottles, but from the viewpoint of ease of carrying, cans, bottles, or PET bottles are preferred.

[0067] 2. Method for manufacturing beer-flavored beverages The manufacturing method of the beer-flavored beverage of the present invention is described in two parts: fermented beer-flavored beverage and non-fermented beer-flavored beverage.

[0068] 2.1 Method for manufacturing fermented beer-flavored beverages In the case of a fermented beer-flavored beverage, one aspect of the present invention is a fermented beer-flavored beverage. As a method for manufacturing a fermented beer-flavored beverage, one aspect of the present invention is preferably a method that includes the step of adding yeast to raw materials containing water and malt and carrying out alcoholic fermentation. More specifically, the method having the following steps (1) to (3) is even more preferred. • Step (1): For the raw materials, perform at least one of the following treatments: saccharification, boiling, and solid component removal, to obtain the pre-fermentation liquid. • Step (2): Cool the pre-fermentation liquid obtained in step (1) to obtain the cooled pre-fermentation liquid. • Step (3): Add yeast to the cooled pre-fermentation liquid obtained in step (2) to carry out alcoholic fermentation.

[0069] Furthermore, in addition to steps (1) to (3) above, the manufacturing method of one state of the present invention may also include a step of confirming and / or adjusting the true extract value, pyroglutamic acid content and linalool content. This step is described below as step (4).

[0070] <Step (1)> Step (1) is a step of using various raw materials to perform at least one of the following treatments: saccharification, boiling, and solid component removal, to obtain a pre-fermentation liquid. For example, when malt is used as a raw material, various raw materials containing water and malt are put into the feeding vessel or feeding tank. Enzyme agents such as polysaccharide-degrading enzymes or protein-degrading enzymes that promote changes in the components derived from the raw materials can also be added before fermentation as needed. Examples of such enzyme agents include amylase, protease, purine nucleosidase, deaminease, polyphenol oxidase, polyglucosidase, xylase, pectinase, cellulase, lipase, glucosidase, xanthine oxidase, transglucosidase, glucoamylase, polyphenol oxidase, and uricase. Furthermore, examples of enzyme agents that comply with Article 3, Section 7, "Items not treated as raw materials for alcoholic beverages," of the Alcohol Tax Law and the Alcohol Administration Law (amended on June 27, 2011), specifically "(3) The following enzyme agents added during the brewing process for the purpose of rationalizing brewing," are also examples. By adding these enzymes, the composition of the resulting beer-flavored beverage can be effectively adjusted. In addition to malt, various raw materials such as hops, preservatives, sweeteners, soluble dietary fiber, bittering agents or bittering agents, antioxidants, flavorings, acidulants, and salts can also be added. These can be added before, during, or after mashing. Furthermore, they can also be added during or after alcoholic fermentation.

[0071] A mixture of various raw materials is heated to saccharify the starch in the raw materials. The temperature and time of the saccharification process should be appropriately adjusted, taking into account the type of malt used, the malt ratio, the amount of water and raw materials other than malt, the type or amount of enzymes used, and the concentration of the original extract in the final beverage. In one embodiment of the present invention, from the viewpoint of adjusting the apparent fermentation degree of the beer-flavored beverage to the aforementioned range, a saccharification temperature of 55-75°C and a saccharification time of 15-240 minutes are preferred. After saccharification, the mixture is filtered to obtain the saccharified liquid.

[0072] In addition, this saccharified liquid is better treated by boiling. When performing this boiling process, it is preferable to add hops or bittering agents as raw materials. Hops or bittering agents can be added between the start and end of the boiling process of the saccharification liquid. In addition, instead of the above-mentioned saccharified liquid, hops or bittering agents can be added to malt extract and boiled to prepare the pre-fermentation liquid.

[0073] Furthermore, in cases where malt is not used as any of the raw materials, liquid sugar containing carbon, nitrogen sources other than malt or wheat that are amino acid-containing raw materials, hops, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparters, antioxidants, flavorings, acidulants, salts, etc., can be mixed with warm water to prepare a liquid sugar solution. This liquid sugar solution is then boiled to prepare the pre-fermentation liquid. When using hops, they can be added before boiling or between the start and end of boiling the liquid sugar solution.

[0074] <Step (2)> Step (2) is to cool the pre-fermentation liquid obtained in step (1) to obtain cooled pre-fermentation liquid. After boiling, the extract is transferred to a vortex bath and cooled to 0-23°C. Then, after cooling, solid components such as coagulated proteins can be removed to adjust the concentration of the original extract. This process yields the cooled pre-fermentation liquid.

[0075] <Step (3)> Step (3) is to add yeast to the cooled pre-fermentation liquid obtained in step (2) for alcoholic fermentation. The yeast used in this step can be appropriately selected based on the type of fermented beverage to be made, the target aroma, or the fermentation conditions. Top-fermentation yeast or bottom-fermentation yeast can be used.

[0076] Yeast can be added directly to the raw materials as a suspension, or it can be added to the pre-fermentation liquid as a slurry obtained by centrifugation or sedimentation concentration of yeast. Alternatively, it can be added after centrifugation, after which the supernatant has been completely removed. The amount of yeast added to the stock solution can be appropriately set, but for example, it is around 5×10⁶ cells / mL to 1×10⁸ cells / mL.

[0077] While conditions such as fermentation temperature and duration can be appropriately set during alcoholic fermentation, fermentation is generally best performed at 8-25°C for 5-10 days. The temperature (increasing or decreasing) or pressure of the fermentation broth can also be varied during the fermentation process. Alternatively, after this step, the yeast can be removed using a filter or similar device, and water, flavorings, acidulants, colorings, or other additives can be added as needed.

[0078] <Step (4)> Step (4) is a step to confirm and / or adjust the true extract values, pyroglutamic acid content and linalool content. The content of these components can also be adjusted by appropriately setting the types of raw materials or their blending amounts, feeding conditions (such as the time of addition of raw materials), yeast strains, or fermentation conditions in steps (1) and (2). Therefore, in step (4), it is preferable to determine whether the content of these components is within the above-mentioned range. Then, assuming that there are components outside the range among these components, it is preferable to adjust by adding the components outside the range or by dilution.

[0079] Furthermore, the adjustment of the content of each component in this step can be carried out in parallel with steps (1), (2), and / or (3), between steps (1) and (2), between steps (2) and (3), or after step (3). Also, while the confirmation of the content of each component in this step can be carried out at any of the above-mentioned points in time, it is preferable to confirm the content of each component after step (3), as any adjustments may be necessary.

[0080] Following these steps, steps such as wine storage and filtration, which are well-known to those in the field of beer-flavored beverage manufacturing, can also be performed. The resulting beer-flavored beverage is then filled into designated containers and distributed to the market as a product. There are no particular limitations on the container packaging method for beer-flavored beverages; container packaging methods known to those in the art can be used. Through the container packaging step, the beer-flavored beverage can be filled and sealed in a container. In the container packaging step, containers of any shape and material can be used, as examples of containers, as described above.

[0081] 2.2 Method for manufacturing non-fermented beer-flavored beverages In the case where the beer-flavored beverage of one embodiment of the present invention is a non-fermented beer-flavored beverage, it can be manufactured by a conventional method for manufacturing non-fermented beer-flavored beverages. Specifically, as a method for manufacturing a non-fermented beer-flavored beverage of one embodiment of the present invention, a method comprising the following steps (a) to (c) can be exemplified. • Step (a): Using various raw materials, perform at least one of the following treatments to obtain a primary raw material liquid: blending treatment (mixing of various raw materials), alcohol raw material addition treatment, saccharification treatment, boiling treatment, and solid component removal treatment. • Step (b): If necessary, sterilize and dilute the aforementioned primary raw material solution, and add carbon dioxide gas through carbonation treatment. Step (c): The step of confirming and / or adjusting the true extract values, pyroglutamic acid content and linalool content. Furthermore, depending on the needs, filtration, centrifugation, and other separation processes can be used at each stage to remove sediment. These steps, using the usual soft drink manufacturing process, allow for the easy production of non-fermented beer-flavored beverages even without fermentation equipment.

[0082] The specific method for obtaining a primary feed liquid by step (a) can be exemplified by the same method as step (1) above. Then, in cases where the beverage is defined as a non-fermented alcoholic beer-flavored drink, alcoholic beverages can be added as an alcoholic raw material to create a primary alcoholic liquid. While there are no particular restrictions on the types of alcoholic beverages that can be added, examples include spirits such as alcohol, shochu, awamori, whiskey, brandy, vodka, rum, tequila, and gin.

[0083] Carbon dioxide gas can be added to primary raw material liquid or primary raw material liquid containing alcohol through the carbonation process in step (b) to make carbonated beverages. In addition, carbon dioxide gas can be added either directly to the primary raw material liquid or the primary raw material liquid containing alcohol, or by preparing the raw material liquid in a concentrated state and adding it by mixing it with carbonated water. Furthermore, when adding carbon dioxide gas, additives such as preservatives, sweeteners, flavorings, acidulants, and colorings may also be added as needed. Furthermore, in order to remove turbidity or off-flavors, it is better to perform a depreciation treatment before the carbonation step. The sterilization and dilution steps can be carried out before carbonation, after container filling, or both.

[0084] Then, similarly to step (3) above, step (c) is preferably a step of confirming and / or adjusting the true extract value, pyroglutamic acid content and linalool content. Step (c) may be performed between steps (a) and (b), or after steps (a) and (b). Alternatively, it may be performed in parallel with steps (a) and / or (b).

[0085] The non-fermented beer-flavored beverage obtained in this way is filled into a designated container and distributed to the market as a product. As a method of container packaging, the same method described in the method for manufacturing fermented beer-flavored beverages can be used. [Example]

[0086] The present invention will be further described in detail below by way of examples, but the present invention is not limited to these examples. Furthermore, in the embodiments, the actual extract values ​​were determined based on the method described in the revised BCOJ beer analysis method (published by the Japan Brewers Association, edited by the International Technical Committee on Beer and Brewing Associations [Analysis Committee], 2013 revised and supplemented).

[0087] Examples 1-50, Comparative Examples 1-14, Reference Examples 1-5 <Beverage Preparation> After crushing barley malt, it is fed into a feed tank containing 120L of warm water. The temperature is gradually increased and maintained, and the mixture is filtered to remove malt meal and other impurities. After filtration, the raw material liquid and hops are added to a boiling kettle, and the volume is adjusted to 100L with warm water to obtain hot wort. The heated wort obtained by cooling was then aerated to obtain 60L of pre-fermentation liquid before the addition of yeast.

[0088] Brewer's yeast (bottom-fermentation yeast) was added to the pre-fermentation liquid obtained in this manner and fermented for about one week. After a maturation period of about one week, the yeast was removed by filtration, and extract was added to adjust the water content to prepare a beer-flavored beverage. In addition, in all examples and comparative examples, the dietary fiber content was less than 0.4 g / 100 mL. In the various embodiments and comparative examples, the amounts or types of raw materials such as malt, liquid sugar, and hops, the mashing mode, the types, amounts, and timing of enzymes such as proteolytic enzymes, and the inactivation treatment of enzymes as needed, the set temperatures, retention times, pH adjustments, wort turbidity during filtration, the timing of hop addition, boiling time, and fermentation conditions were appropriately set to achieve the malt ratio, true extract value, pyroglutamic acid content, linalool content, and sugar content shown in Tables 3-9. Furthermore, Table 1 shows the results of prior assessment of the drinkability of beer-flavored beverages due to differences in true extract value. Table 2 shows the results of prior assessment of the drinking experience of beer-flavored beverages due to differences in pyroglutamic acid content. Furthermore, the content of each component shown in the following tables is a value that takes rounding into account. The content ratio of each component is calculated based on the content of each component without taking rounding into account, and the value is shown after rounding to the second decimal place.

[0089] <Functional Assessment> The evaluation of the obtained beer-flavored beverages was conducted by the same six sensory inspectors, who tasted each beverage in the following manner.

[0090] Each sensory inspector tasted 350mL of beer-flavored beverages cooled to approximately 4°C. For the evaluation items of "suitable drinking experience similar to beer-flavored beverages," "suitable refreshing aftertaste similar to beer-flavored beverages," and "unsuitable sweetness similar to beer-flavored beverages," the scores were evaluated on a scale of 0.1 within the range of 3.0 (maximum) to 1.0 (minimum), based on the following scoring criteria. The average score of the six sensory inspectors was calculated. Table 1 also includes the same evaluation for the item "easy to drink similar to beer-flavored beverages." Table 2 only evaluates "suitable drinking experience similar to beer-flavored beverages." During the evaluation, samples of the evaluation items that meet the following criteria "1.0", "2.0" and "3.0" were prepared in advance to attempt to unify the criteria among the various sensory examiners. Furthermore, in the sensory evaluations of all embodiments and comparative examples, no differences in scores above 2.0 were found among the various sensory examiners for the same beverage.

[0091] [A beer-like flavored beverage with a pleasant drinking experience] • "3.0": The drinking experience is very strong, similar to that of a beer-flavored beverage. • "2.5": I strongly felt the drinking experience of a beer-flavored beverage. • "2.0": Experience the drinking sensation of a beer-flavored beverage. • "1.5": I didn't really feel the drinking experience of a beer-flavored beverage. • "1.0": I barely felt any beer-like drinking sensation. [A refreshing aftertaste reminiscent of beer-flavored beverages] • "3.0": I felt a very strong aftertaste of refreshing beer-flavored beverage. • "2.5": I strongly felt the refreshing aftertaste of a beer-flavored beverage. • "2.0": Experience the refreshing aftertaste of a beer-flavored beverage. • "1.5": I didn't really feel the refreshing aftertaste of a beer-flavored beverage. • "1.0": Almost no refreshing aftertaste like a beer-flavored beverage was felt. [Sweetness is not suitable for beer-flavored beverages] • "3.0": I did not perceive any sweetness that was unsuitable for beer-flavored beverages. • "2.5": Almost no sweetness was detected that was unsuitable for beer-flavored beverages. • "2.0": I don't really feel the sweetness that's unsuitable for beer-flavored beverages. • "1.5": The sweetness is not suitable for beer-flavored beverages. • "1.0": I strongly felt the sweetness that was not suitable for beer-flavored beverages. [Suitable for beer-flavored beverages due to their easy-drinking nature] • "3.0": I felt very strongly that it was easy to drink, making it suitable for beer-flavored beverages. • "2.5": I strongly feel that it is easy to drink and suitable for beer-flavored beverages. • "2.0": Experience the ease of drinking, making it suitable for beer-flavored beverages. • "1.5": I don't really feel that it's easy to drink as a beer-flavored beverage. • "1.0": Almost no drinkability was perceived as suitable for beer-flavored beverages.

[0092] Furthermore, regarding Tables 3-9, a comprehensive evaluation is conducted based on the aforementioned three evaluation items, using the following criteria. [Overall Assessment] • "A": The average score of all three functional assessment items is above 2.2. • "B": Does not meet the requirements of "A" and "C". • "C": The average score of any one of the three functional assessment items being verified is less than 2.0.

[0093]

[0094] Examples 51-65, Comparative Examples 15-17 <Beverage Preparation> After crushing barley malt, it is fed into a feed tank containing 120L of warm water. The temperature is gradually increased and maintained, and the mixture is filtered to remove malt meal and other impurities. After filtration, the raw material liquid and hops are added to a boiling kettle, and the volume is adjusted to 100L with warm water to obtain hot wort. The heated wort obtained by cooling was then aerated to obtain 60L of pre-fermentation liquid before the addition of yeast.

[0095] Brewer's yeast (top-fermentation yeast) was added to the pre-fermentation liquid obtained in this manner and fermented for about one week. After a maturation period of about one week, the yeast was removed by filtration, and extract was added to adjust the water content to prepare a beer-flavored beverage. In addition, in all examples and comparative examples, the dietary fiber content was less than 0.4 g / 100 mL. In the various embodiments and comparative examples, the amount or type of raw materials such as malt and hops, the mashing mode, the type, amount, and timing of addition of enzyme agents such as proteolytic enzymes, as well as the deactivation treatment of enzymes as needed, the set temperature of each temperature zone during wort preparation, the retention time, pH adjustment, the turbidity during wort filtration, the timing of hop addition, the boiling time, and the fermentation conditions are appropriately set to achieve the malt ratio, true extract value, pyroglutamic acid content, linalool content, and sugar content shown in Tables 10-11. The obtained beer-flavored beverage was subjected to a sensory evaluation using the same method as described in the <Sensory Evaluation> section above. The results are presented in Tables 10 and 11 below. In addition, the content of each component shown in the following tables is a value that takes rounding into account. The content ratio of each component is calculated without taking rounding into account based on the content of each component, and the value is shown after rounding to the second decimal place.

[0096]

[0097] Based on the results of the examples, if the true extract value in the beer-flavored beverage is less than 2.30% by mass, the pyroglutamic acid content is more than 15 mg / L, and the linalool content is 5 to 100 ppb by mass, then a beverage with a "suitable drinking experience similar to beer-flavored beverages" and a "suitable refreshing aftertaste similar to beer-flavored beverages" can be provided, while the "sweetness unsuitable for beer-flavored beverages" is suppressed.

Claims

1. A beer-flavored beverage, characterized in that the true extract value is 0.55% by mass to 2.30% by mass, the pyroglutamic acid content is 15 mg / L to 250 mg / L, the linalool content is 5 to 100 ppb by mass, the alcohol content is 1.5% (v / v) or higher, the bitterness value is 5.0 BUs or higher, and the ratio of pyroglutamic acid content (X) (unit: mg / L) to sugar content (Z) (unit: g / 100mL) [(X) / (Z)] is 30 to 450.

2. The beer-flavored beverage as requested in item 1, wherein the malt ratio is 50% or more by mass.

3. For beer-flavored beverages as requested in item 1 or 2, where the actual extract value does not reach 1.50 by mass.

4. For beer-flavored beverages as requested in item 1 or 2, the dietary fiber content is less than 0.5g / 100mL.

5. For beer-flavored beverages as requested in item 1 or 2, the malt content is less than 90% by mass.

6. For beer-flavored beverages as requested in item 1 or 2, the malt content is 90% or more by mass.

7. For beer-flavored beverages as requested in item 1 or 2, the malt ratio does not reach 67% by weight.

8. Beer-flavored beverages as requested in item 1 or 2, wherein the sugar content is less than 2.0g / 100mL.

9. For beer-flavored beverages as requested in item 1 or 2, the sugar content is less than 1.0g / 100mL.

10. For beer-flavored beverages as requested in item 1 or 2, the ratio of pyroglutamic acid content (X) (unit: mg / L) to linalool content (Y) (unit: mass ppb) [(X) / (Y)] is 0.5~32.

11. For beer-flavored beverages as requested in item 1 or 2, the ratio of pyroglutamic acid content (X) (unit: mg / L) to linalool content (Y) (unit: mass ppb) [(X) / (Y)] is 0.5~15.

12. For beer-flavored beverages as requested in item 1 or 2, the ratio of pyroglutamic acid content (X) (unit: mg / L) to sugar content (Z) (unit: g / 100mL) [(X) / (Z)] is 30~300.

13. For beer-flavored beverages as requested in item 1 or 2, the ratio of linalool content (Y) (unit: mass ppb) to sugar content (Z) (unit: g / 100mL) [(Y) / (Z)] is 5 to 200.

14. A beer-flavored beverage as claimed in claim 1 or 2, wherein the aforementioned beer-flavored beverage is a top-fermented beer-flavored beverage.

15. A beer-flavored beverage as claimed in claim 1 or 2, wherein the aforementioned beer-flavored beverage is a bottom-fermented beer-flavored beverage.

16. A beer-flavored beverage as claimed in claim 1 or 2, wherein the aforementioned beer-flavored beverage is beer.

17. The beer-flavored beverage as requested in item 1 or 2, wherein the total polyphenol content is 20 to 250 ppm by mass and the total nitrogen content is 5 to 100 mg / 100 mL.

18. A method for manufacturing a beer-flavored beverage, comprising the step of adjusting the final product such that the true extract value is 0.55% by mass to 2.30% by mass, the pyroglutamic acid content is 15 mg / L to 250 mg / L, the linalool content is 5 to 100 ppb by mass, the alcohol content is 1.5% (v / v) or more, the bitterness value is 5.0 BUs or more, and the ratio of pyroglutamic acid content (X) (unit: mg / L) to sugar content (Z) (unit: g / 100 mL) [(X) / (Z)] is 30 to 450.

19. The manufacturing method of claim 18, wherein a step of fermentation using a supernatant yeast is included.

20. The manufacturing method of claim 18, wherein a step of fermentation using a subsoil yeast is included.

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