Method for producing beer-taste beverage, method for providing beer-taste beverage, and material set for beer-taste beverage

Abstract

This method for producing a beer-taste beverage comprises a mixing step for mixing, in an open container, a beer-taste stock solution and carbonated water that has a temperature of at least 0°C but lower than 3°C, wherein the carbon dioxide gas content of the carbonated water satisfies formula (1), and the use amounts of the beer-taste stock solution, the carbonated water, and water satisfy formula (2) and formula (3).　Formula (1): 4.0 GV ≤ carbon dioxide content of carbonated water ≤ 6.0 GV. Formula (2): 0.25 ≤ volume of carbonated water / (volume of beer-taste stock solution + volume of carbonated water + volume of water). Formula (3): 1.0 ≤ (volume of carbonated water + volume of water) / volume of beer-taste stock solution ≤ 3.5.

Description

Method for producing beer-taste beverage, method for providing beer-taste beverage, and material set for beer-taste beverage

[0001] The present disclosure relates to a method for producing a beer-taste beverage, a method for providing a beer-taste beverage, and a material set for a beer-taste beverage.

[0002] A method and an apparatus for producing a beer-taste beverage by mixing a beer-taste undiluted solution and carbonated water are known in the art.

[0003] Patent Document 1 discloses a dispenser apparatus for producing and dispensing a malt-based fermented beverage, which mixes a malt-based fermented beverage concentrate and carbonated water in the apparatus. Patent Document 1 also discloses that the dispenser apparatus comprises a carbonation unit that generates carbonated water from water and carbon dioxide gas and a cooling unit that cools water inside the dispenser apparatus. Patent Document 1 also discloses that the volume ratio of carbonated water to malt-based fermented beverage concentrate when mixed is at least 3:1.

[0004] Patent Document 2 discloses a method for producing a beer-taste beverage, which comprises a mixing step of mixing a beer-taste undiluted solution at 3.0°C to 15.0°C and an edible aqueous solution at 3.0°C to 15.0°C. Patent Document 2 also discloses that the edible aqueous solution is carbonated water, the mixing step satisfies conditional expression (1): 1.5 ≤ weight of edible aqueous solution (g) / weight of beer-taste undiluted solution (g) ≤ 7.0, and the mixing step is performed in an open container. Patent Document 2 also discloses the range of alcohol content of the beer-taste undiluted solution and the range of carbon dioxide concentration of the edible aqueous solution.

[0005] Japanese National Publication No. 2020-506850, Japanese Unexamined Patent Publication No. 2023-176386

[0006] In the beverage market, reduction of packaging materials and labor saving in logistics are increasingly demanded. One of the measures is to place an undiluted beverage solution at the place where the beverage is provided, and dilute the undiluted beverage solution at the place where the beverage is provided to produce the beverage. Even when adopting this method, deliciousness of the beverage is naturally required.

[0007] This disclosure is made under the circumstances described above. This disclosure aims to provide a method for producing a beer-flavored beverage with a strong aroma and robust taste. This disclosure aims to provide a method for providing a beer-flavored beverage with a strong aroma and robust taste. This disclosure aims to provide a set of materials for use in producing a beer-flavored beverage with a strong aroma and robust taste.

[0008] The following embodiments are included as specific means for solving the aforementioned problems: <1> A method for producing a beer-flavored beverage, comprising a mixing step of mixing a beer-flavored concentrate and carbonated water at a temperature of 0°C or higher and less than 3°C in an open container, wherein the carbon dioxide content of the carbonated water satisfies the following formula (1), and the amounts used of the beer-flavored concentrate, the carbonated water, and water satisfy the following formulas (2) and (3): Formula (1): 4.0 GV ≤ Carbon dioxide content of carbonated water ≤ 6.0 GV Formula (2): 0.25 ≤ Volume of carbonated water / (Volume of beer-flavored concentrate + Volume of carbonated water + Volume of water) Formula (3): 1.0 ≤ (Volume of carbonated water + Volume of water) / Volume of beer-flavored concentrate ≤ 3.5 <2> The method for producing the beer-flavored beverage according to <1>, comprising mixing water at a temperature of 0°C or higher and less than 3°C with the beer-flavored concentrate and the carbonated water in the mixing step, and / or mixing it with the carbonated water before the mixing step. <3> A method for manufacturing according to <1> or <2>, wherein the amount of beer-flavored concentrate, carbonated water, and water used further satisfies the following formula (4): Formula (4): 1.5 GV ≤ Carbon dioxide content of carbonated water × Volume of carbonated water / (Volume of beer-flavored concentrate + Volume of carbonated water + Volume of water) <4> A method for manufacturing according to any one of <1> to <3>, wherein the temperature of the beer-flavored concentrate is 10°C or lower. <5> A method for manufacturing according to any one of <1> to <4>, wherein the alcohol content of the beer-flavored concentrate is 10 v / v% to 50 v / v%. <6> A method for providing a beer-flavored beverage, comprising a mixing step of mixing a beer-flavored concentrate and carbonated water at a temperature of 0°C or higher and less than 3°C in an open container, wherein the carbon dioxide content of the carbonated water satisfies the following formula (1), and the amount of beer-flavored concentrate, carbonated water, and water used satisfies the following formulas (2) and (3). Formula (1): 4.0 GV ≤ Carbon dioxide content of carbonated water ≤ 6.0 GV Formula (2): 0.25 ≤ Volume of carbonated water / (Volume of beer flavor concentrate + Volume of carbonated water + Volume of water) Formula (3): 1.0 ≤ (Volume of carbonated water + Volume of water) / Volume of beer flavor concentrate ≤ 3.5 <7> The method of providing according to <6>, comprising mixing water at a temperature of 0°C or higher and less than 3°C with the beer flavor concentrate and the carbonated water in the mixing step, and / or mixing it with the carbonated water before the mixing step.<8> The method of providing according to <6> or <7>, wherein the amounts used of the beer-flavored concentrate, the carbonated water, and the water further satisfy the following formula (4): Formula (4): 1.5 GV ≤ Carbon dioxide content of carbonated water × Volume of carbonated water / (Volume of beer-flavored concentrate + Volume of carbonated water + Volume of water) <9> The method of providing according to any one of <6> to <8>, wherein the temperature of the beer-flavored concentrate is 10°C or lower. <10> The method of providing according to any one of <6> to <9>, wherein the alcohol content of the beer-flavored concentrate is 10 v / v% to 50 v / v%. <11> A beer-flavored beverage material set for use in producing a beer-flavored beverage, comprising a beer-flavored concentrate, carbonated water at a temperature of 0°C or higher and less than 3°C, and water at a temperature of 0°C or higher and less than 3°C, wherein the carbon dioxide content of the carbonated water satisfies the following formula (1), and the beer-flavored concentrate, the carbonated water, and the water are used in such a way that the following formulas (2) and (3) are satisfied. Formula (1): 4.0 GV ≤ Carbon dioxide content of carbonated water ≤ 6.0 GV Formula (2): 0.25 ≤ Volume of carbonated water / (Volume of beer-flavored concentrate + Volume of carbonated water + Volume of water) Formula (3): 1.0 ≤ (Volume of carbonated water + Volume of water) / Volume of beer-flavored concentrate ≤ 3.5 <12> A set of materials according to <11> for use in producing a beer-flavored beverage using the beer-flavored concentrate, the carbonated water and the water to further satisfy the following formula (4). Formula (4): 1.5 GV ≤ Carbon dioxide content of carbonated water × Volume of carbonated water / (Volume of beer-flavored concentrate + Volume of carbonated water + Volume of water) <13> A set of materials according to <11> or <12>, wherein the temperature of the beer-flavored concentrate is 10°C or lower. <14> A set of materials according to any one of <11> to <13>, wherein the alcohol content of the beer-flavored concentrate is 10 v / v% to 50 v / v%.

[0009] This disclosure provides a method for producing a beer-flavored beverage with a fragrant and robust taste. This disclosure also provides a method for providing a beer-flavored beverage with a fragrant and robust taste. Furthermore, this disclosure provides a set of materials for use in producing a beer-flavored beverage with a fragrant and robust taste.

[0010] This is a schematic diagram showing how beer-flavored concentrate, carbonated water, and water are mixed.

[0011] The embodiments of this disclosure are described below. These descriptions and embodiments are illustrative and do not limit the scope of the embodiments.

[0012] In this disclosure, numerical ranges indicated using "~" represent a range that includes the numbers before and after "~" as the minimum and maximum values, respectively. In numerical ranges described in stages within this disclosure, the upper or lower limit of one numerical range may be replaced with the upper or lower limit of another numerical range described in stages. Furthermore, in numerical ranges described within this disclosure, the upper or lower limit of that numerical range may be replaced with the values ​​shown in the examples.

[0013] In this disclosure, "A and / or B" is synonymous with "at least one of A and B." In other words, "A and / or B" may be A alone, B alone, or a combination of A and B.

[0014] In this disclosure, the term "process" includes not only independent processes but also processes that cannot be clearly distinguished from other processes, provided that their objectives are achieved.

[0015] When referring to the amount of each component in a composition in this disclosure, if there are multiple substances corresponding to each component in the composition, unless otherwise specified, it refers to the total amount of those multiple substances present in the composition. In this disclosure, each component may contain multiple types of particles. If there are multiple types of particles corresponding to each component in the composition, the particle size of each component refers to the value for a mixture of those multiple particles present in the composition, unless otherwise specified.

[0016] <Method for Manufacturing Beer-Flavored Beverages> The location in which the method for manufacturing beer-flavored beverages described herein is carried out is not limited. Examples of locations in which the method for manufacturing beer-flavored beverages described herein may be carried out include restaurants, retail stores, vending machines, accommodation facilities, event venues, breweries, and homes.

[0017] In this disclosure, "beer-flavored beverage" means a beverage that has a taste, aroma, and texture equivalent to or similar to beer, regardless of whether it contains alcohol or not. Beer-flavored beverages also include beer. In this disclosure, "beer" means a beverage as defined in the Liquor Tax Act and the Interpretation Circular on Laws and Regulations Related to the Administration of Liquor, effective April 1, 2018.

[0018] The method for producing a beer-flavored beverage according to this disclosure comprises a mixing step of mixing a beer-flavored concentrate and carbonated water at a temperature of 0°C or higher and less than 3°C in an open container, wherein the carbon dioxide content of the carbonated water satisfies the following formula (1), and the amounts of beer-flavored concentrate, carbonated water, and water used satisfy the following formulas (2) and (3).

[0019] Equation (1): 4.0 GV ≤ Carbon dioxide content of carbonated water ≤ 6.0 GV Equation (2): 0.25 ≤ Volume of carbonated water / (Volume of beer flavor concentrate + Volume of carbonated water + Volume of water) Equation (3): 1.0 ≤ (Volume of carbonated water + Volume of water) / Volume of beer flavor concentrate ≤ 3.5

[0020] In formulas (2) and (3), the volume value of the beer-flavored concentrate is greater than 0, and the volume value of the carbonated water is greater than 0. In formulas (2) and (3), the volume value of water is 0 or greater, and may be 0. That is, the method for producing a beer-flavored beverage of this disclosure may or may not use water as a material for producing the beer-flavored beverage.

[0021] One example of an embodiment of the method for producing a beer-flavored beverage according to the present disclosure uses water at a temperature of 0°C or higher and less than 3°C as a material for producing the beer-flavored beverage. This embodiment includes mixing water at a temperature of 0°C or higher and less than 3°C with a beer-flavored concentrate and carbonated water in an open container, and / or mixing it with carbonated water upstream of the open container.

[0022] Figure 1 is a schematic diagram showing how beer-flavored concentrate, carbonated water, and water are mixed. The beer-flavored concentrate is poured into an open container, the carbonated water is poured into an open container, and the beer-flavored concentrate and carbonated water are mixed in the open container. When water is used, the water can be in one of the following states: (1) Water is poured into an open container and mixes with the beer-flavored concentrate and carbonated water. (2) Water merges with the carbonated water and mixes with the carbonated water.

[0023] The method for producing a beer-flavored beverage described herein uses at least a beer-flavor concentrate and carbonated water as materials for producing the beer-flavored beverage. The carbonated water used is carbonated water with a temperature of 0°C or higher and less than 3°C. The temperature at which a beer-flavored beverage tastes good is generally lower than room temperature (although this depends on the type of beer-flavored beverage, the season in which it is served, etc.). By using carbonated water at a temperature of less than 3°C, even if a beer-flavor concentrate that has been stored at room temperature is used, for example, the temperature of the beer-flavored beverage can be adjusted to a temperature at which it tastes good, resulting in a fragrant and robust drinking experience. The temperature of the carbonated water is 0°C or higher from the viewpoint of preventing the carbonated water from freezing.

[0024] The method for producing a beer-flavored beverage according to this disclosure may or may not use water as a material for producing the beer-flavored beverage. Water is used for the purpose of adjusting the dilution and / or carbon dioxide content of the beer-flavored concentrate. When water is used, the water used is at a temperature of 0°C or higher and less than 3°C. The temperature at which beer-flavored beverages taste good is generally lower than room temperature (although this depends on the type of beer-flavored beverage, the season in which it is served, etc.). By keeping the water temperature below 3°C, it is possible to adjust the temperature to one at which the beer-flavored beverage tastes good, even when using a beer-flavored concentrate that has been stored at room temperature, and as a result, a fragrant and robust drinking experience can be achieved. The water temperature is 0°C or higher from the viewpoint of preventing the water from freezing.

[0025] The method for producing a beer-flavored beverage according to this disclosure satisfies formula (1) in the carbon dioxide content of the carbonated water, and satisfies formulas (2) and (3) in the amounts used for the beer-flavored concentrate, carbonated water, and water.

[0026] Formula (1) specifies that the carbon dioxide content of the carbonated water used in the production of beer-flavored beverages is between 4.0 GV and 6.0 GV. If the carbon dioxide content of the carbonated water is less than 4.0 GV, the resulting beer-flavored beverage will have a relatively low carbon dioxide content, resulting in a beverage that lacks the aromatic and robust taste. From the viewpoint of imparting an aromatic and robust taste to beer-flavored beverages, the carbon dioxide content of the carbonated water should be 4.0 GV or higher. From the viewpoint of ease of adjusting the carbon dioxide content of beer-flavored beverages and the durability of the carbonated water containers, the carbon dioxide content of the carbonated water should be 6.0 GV or lower.

[0027] Formula (2) specifies that the volume ratio of carbonated water to the total volume of the three ingredients (beer-flavored concentrate, carbonated water, and water) is 0.25 or more (i.e., 25% by volume or more). By keeping the volume ratio of carbonated water within the above range, the carbon dioxide content of the beer-flavored beverage is ensured, giving the beer-flavored beverage an aromatic and robust drinking experience.

[0028] The value of "Volume of carbonated water / (Volume of beer-flavored concentrate + Volume of carbonated water + Volume of water)" in formula (2) is adjusted within a range of 0.25 or more, depending on the carbon dioxide content of the carbonated water and the carbon dioxide content added to the beer-flavored beverage. The value of "Volume of carbonated water / (Volume of beer-flavored concentrate + Volume of carbonated water + Volume of water)" can be, for example, greater than 0.25, 0.28 or more, 0.30 or more, greater than 0.30, 0.32 or more, 0.35 or more, greater than 0.35, 0.38 or more, 0.40 or more, greater than 0.40, 0.42 or more, 0.45 or more, greater than 0.45, 0.48 or more, 0.50 or more, greater than 0.50, 0.52 or more, 0.55 or more, greater than 0.55, 0.58 or more, 0.60 or more, greater than 0.60, 0.62 or more, 0.65 or less The above may be greater than 0.65, 0.68 or greater, 0.70 or greater, greater than 0.70, 0.72 or greater, 0.75 or greater, or greater than 0.75, and may be 0.80 or less, less than 0.80, 0.78 or less, 0.75 or less, less than 0.75, 0.72 or less, 0.70 or less, less than 0.70, 0.68 or less, 0.65 or less, less than 0.65, 0.62 or less, 0.60 or less, less than 0.60, 0.58 or less, 0.55 or less, less than 0.55, 0.52 or less, 0.50 or less, or less than 0.50.

[0029] Equation (3) specifies that the ratio of the total volume of carbonated water and water (sometimes collectively referred to as "diluent") to the volume of beer-flavored concentrate is between 1.0 and 3.5. The larger the diluent / beer-flavored concentrate volume ratio, the more diluted the beer-flavored concentrate becomes. If the diluent / beer-flavored concentrate volume ratio is greater than 3.5, the proportion of beer-flavored concentrate in the beverage is too small, making it difficult to impart a fragrant and robust drinking experience to the beverage. If the diluent / beer-flavored concentrate volume ratio is less than 1.0, the proportion of beer-flavored concentrate in the beverage is too large, making it difficult to impart a beer-like aroma to the beverage. From the viewpoint of achieving a fragrant and robust drinking experience in beer-flavored beverages, the diluent / beer-flavored concentrate volume ratio is between 1.0 and 3.5.

[0030] The smaller the volume ratio of diluent to beer-flavored concentrate, the faster the beer-flavored concentrate is consumed, and as a result, it is easier to maintain the freshness of the beer-flavored concentrate. From this perspective as well, the volume ratio of diluent to beer-flavored concentrate should be 3.5 or less.

[0031] The value of "(Volume of carbonated water + Volume of water) / Volume of beer-flavored concentrate" in formula (3) is adjusted within the range of 1.0 to 3.5, depending on the carbon dioxide content of the carbonated water and the component concentration of the beer-flavored concentrate (e.g., alcohol content). The value of "(Volume of carbonated water + Volume of water) / Volume of beer-flavored concentrate" may be, for example, greater than 1.0, 1.2 or more, 1.5 or more, greater than 1.5, 1.8 or more, 2.0 or more, greater than 2.0, 2.2 or more, 2.5 or more, greater than 2.5, 2.8 or more, 3.0 or more, greater than 3.0 or 3.2 or more, and may be less than 3.5, 3.2 or less, 3.0 or less, less than 3.0, 2.8 or less, 2.5 or less, less than 2.5, 2.2 or less, 2.0 or less, less than 2.0, 1.8 or less, 1.5 or less, less than 1.5 or 1.2 or less.

[0032] The method for producing a beer-flavored beverage according to this disclosure is preferably further satisfied by the following formula (4) regarding the amounts of beer-flavored concentrate, carbonated water, and water used.

[0033] Equation (4): 1.5 GV ≤ Carbon dioxide content of carbonated water × Volume of carbonated water / (Volume of beer-flavored concentrate + Volume of carbonated water + Volume of water)

[0034] In equation (4), the volume of the beer-flavored concentrate is greater than 0, the volume of the carbonated water is greater than 0, and the volume of the water is 0 or greater, and may also be 0.

[0035] Formula (4) specifies that the carbon dioxide content of the mixture of three ingredients (beer-flavored concentrate, carbonated water, and water) is 1.5 GV or more. By satisfying formula (4), it is possible to manufacture a beer-flavored beverage that offers a more aromatic and robust drinking experience.

[0036] The larger the value of "carbon dioxide content of carbonated water × volume of carbonated water / (volume of beer-flavored concentrate + volume of carbonated water + volume of water)" in equation (4), the greater the tendency for the beer-flavored beverage to have a more aromatic and robust drinking experience. The value of "carbon dioxide content of carbonated water × volume of carbonated water / (volume of beer-flavored concentrate + volume of carbonated water + volume of water)" is, for example, over 1.5 GV, 1.8 GV or more, 2.0 GV or more, over 2.0 GV, 2.2 GV or more, 2.5 GV or more, over 2.5 GV, 2.8 GV or more, 3.0 GV or more, over 3.0 GV, 3.2 GV or more, 3.5 GV or more, over 3.5 GV, 3.8 GV or more, 4.0 GV or more, over 4.0 GV, 4.2 GV or more The above may be 4.5 GV or more or greater than 4.5 GV, and may be 4.8 GV or less, 4.5 GV or less, less than 4.5 GV, 4.2 GV or less, 4.0 GV or less, less than 4.0 GV, 3.8 GV or less, 3.5 GV or less, less than 3.5 GV, 3.2 GV or less, 3.0 GV or less, less than 3.0 GV, 2.8 GV or less, 2.5 GV or less, less than 2.5 GV, 2.2 GV or less, 2.0 GV or less, less than 2.0 GV, or 1.8 GV or less.

[0037] An example of an embodiment of the method for producing a beer-flavored beverage according to this disclosure is a form in which the value of "carbon dioxide content of carbonated water × volume of carbonated water / (volume of beer-flavored concentrate + volume of carbonated water + volume of water)" is 2.5 GV to 2.8 GV. This embodiment is intended to reproduce a typical lager beer.

[0038] An example of an embodiment of the method for producing a beer-flavored beverage according to this disclosure is a form in which the value of "carbon dioxide content of carbonated water × volume of carbonated water / (volume of beer-flavored concentrate + volume of carbonated water + volume of water)" is 2.8 GV to 3.2 GV. This embodiment is intended to reproduce an ale beer with a relatively high carbon dioxide content.

[0039] An example of an embodiment of the method for producing a beer-flavored beverage according to this disclosure is a form in which the value of "carbon dioxide content of carbonated water × volume of carbonated water / (volume of beer-flavored concentrate + volume of carbonated water + volume of water)" is 1.5 GV to 2.5 GV. This embodiment is intended to reproduce a stout beer with a relatively low carbon dioxide content.

[0040] The beer-flavored beverage, ingredients, and open container are described in detail below.

[0041] [Beer-flavored beverages] The carbon dioxide content of beer-flavored beverages is not limited. The carbon dioxide content of beer-flavored beverages can be, for example, 1.0 GV or more, over 1.0 GV, 1.2 GV or more, 1.5 GV or more, over 1.5 GV, 1.8 GV or more, 2.0 GV or more, over 2.0 GV, 2.2 GV or more, 2.5 GV or more, over 2.5 GV, 2.8 GV or more, 3.0 GV or more, over 3.0 GV, 3.2 GV or more, 3.5 GV or more, over 3.5 GV, 3.8 GV or more, 4.0 GV or more, over 4.0 GV, or 4.2 GV or more. The above may be 4.5 GV or more or greater than 4.5 GV, and may be 4.8 GV or less, 4.5 GV or less, less than 4.5 GV, 4.2 GV or less, 4.0 GV or less, less than 4.0 GV, 3.8 GV or less, 3.5 GV or less, less than 3.5 GV, 3.2 GV or less, 3.0 GV or less, less than 3.0 GV, 2.8 GV or less, 2.5 GV or less, less than 2.5 GV, 2.2 GV or less, 2.0 GV or less, less than 2.0 GV, or 1.8 GV or less.

[0042] The method for producing beer-flavored beverages described herein allows for a wide range of carbon dioxide content to be produced for beer-flavored beverages, as the carbon dioxide content of the carbonated water is 4.0 GV or higher.

[0043] As an example embodiment of a beer-taste beverage, there may be mentioned a beverage having a carbon dioxide gas content of 2.5 GV to 2.8 GV, which corresponds to the carbon dioxide gas content of common lager beers.

[0044] As an example embodiment of a beer-taste beverage, there may be mentioned a beverage having a carbon dioxide gas content of 2.8 GV to 3.2 GV, which corresponds to the carbon dioxide gas content of ale beers having a relatively high carbon dioxide gas content.

[0045] As an example embodiment of a beer-taste beverage, there may be mentioned a beverage having a carbon dioxide gas content of 1.5 GV to 2.5 GV, which corresponds to the carbon dioxide gas content of stout beers having a relatively low carbon dioxide gas content.

[0046] The temperature of the beer-taste beverage is not limited. The temperature of the beer-taste beverage may be, for example, 15°C or lower, 14°C or lower, 13°C or lower, 12°C or lower, 11°C or lower, 10°C or lower, 9°C or lower, 8°C or lower, 7°C or lower, 6°C or lower, 5°C or lower, or 4°C or lower, and may be 2°C or higher, 3°C or higher, 4°C or higher, 5°C or higher, 6°C or higher, 7°C or higher, 8°C or higher, 9°C or higher, 10°C or higher, 11°C or higher, or 12°C or higher.

[0047] As an example embodiment of the temperature of the beer-taste beverage, there may be mentioned 4°C to 9°C, which is an appropriate temperature for common lager beers.

[0048] The alcohol content (v / v%) of the beer-taste beverage is not limited. The beer-taste beverage may be a beverage having an alcohol content of 1 or more, or may be a beverage having an alcohol content of less than 1. In the present disclosure, a beer-taste beverage having an alcohol content of less than 1 is referred to as a non-alcohol beer-taste beverage.

[0049] The alcohol content (v / v%) of a beer-flavored beverage may be, for example, 0, 0 or more, greater than 0, 1 or more, 2 or more, 3 or more, 4 or more, 5 or more, 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, greater than 10, 11 or more, greater than 11, 12 or more, 13 or more, 14 or more, 15 or more, greater than 15, 16 or more, 17 or more, 18 or more, or 19 or more, and may be less than 20, 19 or less, 18 or less, 17 or less, 16 or less, 15 or less, less than 15, 14 or less, 13 or less, 12 or less, 11 or less, less than 11, 10 or less, less than 10, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, 2 or less, 1 or less, or less than 1.

[0050] Examples of alcohol content for beer-flavored beverages include the typical alcohol content of lager beer, which is 4 to 6.

[0051] In this disclosure, the "alcohol content" of beverages and concentrates is an index expressed as a percentage by volume (v / v%) and is a value measured according to "8.3.1 Distillation-Hydrometry Method" of the "BCOJ Beer Analysis Method" (2013 revised and augmented edition, edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association).

[0052] The malt ratio of a beer-flavored beverage may be, for example, 100% or less, less than 100%, 90% or less, 80% or less, 70% or less, 67% or less, less than 67%, 66% or less, 60% or less, 50% or less, less than 50%, 40% or less, 30% or less, 25% or less, or less than 25%, and may be 0% or more, more than 0%, 1% or more, 5% or more, 10% or more, 20% or more, 25% or more, 30% or more, 40% or more, 50% or more, more than 50%, 60% or more, more than 66%, or 67% or more. In this disclosure, "malt ratio" means the value calculated in accordance with the Liquor Tax Act and the Interpretation Circular on Laws and Regulations Related to Liquor Administration, etc., effective April 1, 2018.

[0053] The color of beer-flavored beverages is not limited. It may be the amber or golden color of typical beer, the black color of so-called dark beer, or it may be colorless and transparent.

[0054] [Beer-flavored concentrate] In this disclosure, "beer-flavored concentrate" refers to a liquid material for manufacturing a beer-flavored beverage, which imparts the taste of beer to the beer-flavored beverage.

[0055] Since beer-flavored beverages are manufactured by mixing beer-flavored concentrate with at least carbonated water, the beer-flavored concentrate is diluted with at least carbonated water. Therefore, it is preferable that the beer-flavored concentrate has a higher alcohol content, higher concentration of aroma components (esters, higher alcohols, etc.), higher extract concentration, higher color, and higher bitterness value compared to typical beer-flavored beverages.

[0056] The beer-flavored concentrate may be a fermented liquid produced through yeast fermentation, or an unfermented liquid produced without yeast fermentation.

[0057] Examples of beer-flavored concentrates include fermented liquid; unfermented liquid; concentrated liquid obtained by concentrating fermented or unfermented liquid; blended liquid obtained by adding flavorings, colorings, alcohol, yeast extract, etc. to fermented or unfermented liquid; and highly concentrated fermented liquid obtained by a high-concentration brewing method.

[0058] The beer-flavored concentrate may be an ale-flavored concentrate or a stout-flavored concentrate produced through fermentation using top-fermenting yeast, or it may be a lager-flavored concentrate or a pilsner-flavored concentrate produced through fermentation using bottom-fermenting yeast.

[0059] The beer-flavored concentrate may be a carbon dioxide-containing liquid containing carbon dioxide, or a carbon dioxide-free liquid that does not contain carbon dioxide. From the viewpoint of facilitating adjustment of the carbon dioxide content of the beer-flavored beverage by using a diluent, the beer-flavored concentrate is preferably a carbon dioxide-free liquid. In this disclosure, the beer-flavored concentrate being a carbon dioxide-free liquid means that the carbon dioxide content of the beer-flavored concentrate is less than 0.9 GV.

[0060] If the beer-flavored concentrate is a carbon dioxide-containing liquid, the origin of the carbon dioxide is not limited. The carbon dioxide in the beer-flavored concentrate may be carbon dioxide contained in the raw materials of the beer-flavored concentrate, carbon dioxide generated during the manufacturing process of the beer-flavored concentrate, or carbon dioxide added during the manufacturing process of the beer-flavored concentrate.

[0061] The alcohol content (v / v%) of the beer-flavored concentrate is not limited. The alcohol content of the beer-flavored concentrate may be, for example, 0, 0 or more, greater than 0, 1 or more, 2 or more, 5 or more, 8 or more, 10 or more, greater than 10, 11 or more, greater than 11, 12 or more, 13 or more, 14 or more, 15 or more, greater than 15, 16 or more, 17 or more, 18 or more, 19 or more, 20 or more, greater than 20, 21 or more, 22 or more, 23 or more, 24 or more, 25 or more, or greater than 25. The alcohol content of the beer-flavored concentrate may be, for example, 50% or less, less than 50%, 45% or less, 40% or less, 35% or less, 30% or less, 25% or less, less than 25%, 24% or less, 23% or less, 22% or less, 21% or less, 20% or less, less than 20%, 19% or less, 18% or less, 17% or less, 16% or less, 15% or less, less than 15%, 14% or less, 13% or less, 12% or less, 11% or less, less than 11%, 10% or less, or less than 10%.

[0062] From the viewpoint of providing a satisfying drinking experience for beer-flavored beverages, the alcohol content of the beer-flavored concentrate is preferably 10% or higher. From this viewpoint, the alcohol content of the beer-flavored concentrate may be, for example, greater than 10%, 11% or higher, greater than 11%, 12% or higher, 13% or higher, 14% or higher, 15% or higher, greater than 15%, 16% or higher, 17% or higher, 18% or higher, 19% or higher, 20% or higher, greater than 20%, 21% or higher, 22% or higher, 23% or higher, 24% or higher, 25% or higher, or greater than 25%. From the viewpoint of making it easier to adjust the alcohol content of beer-flavored beverages to less than 20%, the alcohol content of the beer-flavored concentrate is preferably 50% or lower. From this viewpoint, the alcohol content of the beer-flavored concentrate may be, for example, less than 50%, 45% or lower, 40% or lower, 35% or lower, 30% or lower, 25% or lower, less than 25%, 24% or lower, 23% or lower, 22% or lower, 21% or lower, 20% or lower, or less than 20%.

[0063] The preferred alcohol content (v / v%) of the beer-flavored concentrate for manufacturing non-alcoholic beer-flavored beverages is 1.0 or less, less than 1.0, 0.8 or less, 0.5 or less, less than 0.5, 0.2 or less, 0.1 or less, less than 0.1, or 0.0.

[0064] The alcohol content of a beer-flavored concentrate can be adjusted by the fermentation conditions if it is a fermented liquid, by the degree of concentration if it is a concentrated fermented liquid, or by adding alcohol (e.g., ethanol, distilled spirits) if it is a blended liquid.

[0065] The true extract value of the beer-flavored concentrate may be, for example, 5.0% or more, 6.0% or more, 7.0% or more, 8.0% or more, or 9.0% or more, and may be 18.0% or less, 17.0% or less, 16.0% or less, 15.0% or less, or 14.0% or less. In this disclosure, the true extract value is determined according to "8.4.1 Distillation-Pycnometer Method" of the "BCOJ Beer Analysis Method" (2013 revised and augmented edition, edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association).

[0066] The wort extract content of the beer-flavored concentrate may be, for example, 10.0% or more, 12.0% or more, 15.0% or more, 18.0% or more, 20.0% or more, 22.0% or more, 25.0% or more, 28.0% or more, 30.0% or more, 32.0% or more, 35.0% or more, 38.0% or more, or 40.0% or more, and may be 50.0% or less, 48.0% or less, 45.0% or less, 42.0% or less, 40.0% or less, 38.0% or less, 35.0% or less, 32.0% or less, 30.0% or less, 28.0% or less, 25.0% or less, 22.0% or less, or 20.0% or less. In this disclosure, the value of the original wort extract is determined according to "8.5 Extract-Related Calculation Method" of the "BCOJ Beer Analysis Method" (2013 revised and expanded edition, edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association).

[0067] The organic acid concentration of the beer-flavored concentrate may be, for example, 2000 mg / L or more, 2500 mg / L or more, 3000 mg / L or more, 3500 mg / L or more, or 4000 mg / L or more, and may be 8000 mg / L or less, 7500 mg / L or less, 7000 mg / L or less, 6500 mg / L or less, or 6000 mg / L or less. In this disclosure, the organic acid concentration of the liquid is a value measured by high-performance liquid chromatography.

[0068] The pH of the beer-flavored concentrate may be, for example, 5.5 or less, 5.2 or less, 5.0 or less, 4.8 or less, 4.5 or less, 4.2 or less, or 4.0 or less, and may be 2.0 or more, 2.2 or more, 2.5 or more, 2.8 or more, 3.0 or more, 3.2 or more, 3.5 or more, 3.8 or more, or 4.0 or more. In this disclosure, the pH of the concentrate and the beverage are values ​​measured according to "8.7 pH" of the "BCOJ Beer Analysis Method" (2013 revised and augmented edition, edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association).

[0069] The temperature of the beer-flavored concentrate used in the mixing process is not limited as long as it is within the non-freezing temperature range. The temperature of the beer-flavored concentrate used in the mixing process may be, for example, -11°C or higher, -10°C or higher, -8°C or higher, -5°C or higher, -2°C or higher, or 0°C or higher, depending on the alcohol content. The temperature of the beer-flavored concentrate used in the mixing process may be, for example, room temperature, below room temperature, below room temperature, 20°C or lower, 18°C ​​or lower, 15°C or lower, 14°C or lower, 13°C or lower, 12°C or lower, 11°C or lower, 10°C or lower, 9°C or lower, 8°C or lower, 7°C or lower, 6°C or lower, 5°C or lower, 4°C or lower, 3°C or lower, less than 3°C, 2°C or lower, 1°C or lower, or 0°C or lower.

[0070] From the viewpoint of imparting a cooling sensation to the beer-flavored beverage, the temperature of the beer-flavored concentrate when it is subjected to the mixing process is preferably 10°C or lower. From this viewpoint, the temperature of the beer-flavored concentrate when it is subjected to the mixing process may be, for example, 9°C or lower, 8°C or lower, 7°C or lower, 6°C or lower, 5°C or lower, 4°C or lower, 3°C or lower, less than 3°C, 2°C or lower, 1°C or lower, or 0°C or lower.

[0071] The storage temperature for the beer-flavored concentrate is not limited. From the standpoint of maintaining the freshness of the beer-flavored concentrate, it is preferable to store it in a cool place, for example, refrigerating it at 10°C or below. The beer-flavored concentrate may also be stored at room temperature.

[0072] The beer-flavored concentrate is used in the manufacture of beer-flavored beverages in a form packaged in containers. Examples of container forms include kegs, bottles, and cans. Examples of container materials include aluminum, plastic, and glass. The container is preferably light-shielding. The capacity of the container may be, for example, 1 gallon (approximately 3.8 L), 10 L, 8 L, 5 L, 3 L, 2 L, 1 L, or 0.5 L.

[0073] [Method for Manufacturing Beer Flavor Concentrate] The method for manufacturing the beer flavor concentrate is not limited. The method for manufacturing the beer flavor concentrate may include a fermentation process using yeast, or it may not include a fermentation process using yeast. The fermentation may be alcoholic fermentation that produces alcohol, or it may be non-alcoholic fermentation that does not produce alcohol.

[0074] In the production of beer-flavored concentrate, there are no restrictions on the use of malt and hops, nor on the amount of malt used. Malt may or may not be used as an ingredient in the beer-flavored concentrate, and hops may or may not be used.

[0075] One example of a method for producing a beer-flavored concentrate is to concentrate beer to obtain a beer concentrate. An example of this method is described below.

[0076] Methods for concentrating beer include, for example, membrane concentration, evaporation concentration, and freeze concentration. Membrane concentration is preferred as a method of concentrating beer from the viewpoint of minimizing the denaturation of various components contained in the beer and the loss of extracts and aroma components. Examples of membrane concentration methods include reverse osmosis membrane concentration (RO membrane method) and forward osmosis membrane concentration (FO membrane method).

[0077] It is preferable to degas the carbon dioxide contained in the beer during and / or after concentration. The concentrated beer is preferably a carbon dioxide-free liquid.

[0078] The concentration of beer is indicated, for example, by the alcohol content (v / v%). From the viewpoint of reducing the volume of the beer concentrate, the alcohol content of the beer concentrate is preferably 2.0 times or more than the alcohol content of the beer, more preferably more than 2.0 times, even more preferably 2.2 times or more, even more preferably 2.5 times or more, even more preferably more than 2.5 times, even more preferably 2.8 times or more, even more preferably 3.0 times or more, and even more preferably more than 3.0 times. From the viewpoint of the dispersibility and stability of the contained components, the alcohol content of the beer concentrate is preferably 4.5 times or less than the alcohol content of the beer, more preferably less than 4.5 times, even more preferably 4.2 times or less, even more preferably 4.0 times or less, even more preferably less than 4.0 times, even more preferably 3.8 times or less, even more preferably 3.5 times or less, and even more preferably less than 3.5 times.

[0079] The alcohol content (v / v%) of the beer concentrate may be, for example, 10 or more, greater than 10, 11 or more, greater than 11, 12 or more, 13 or more, 14 or more, 15 or more, greater than 15, 16 or more, 17 or more, 18 or more, 19 or more, 20 or more, or greater than 20, and may be 25 or less, less than 25, 24 or less, 23 or less, 22 or less, 21 or less, 20 or less, less than 20, 19 or less, 18 or less, 17 or less, 16 or less, 15 or less, or less than 15.

[0080] The true extract value of the beer concentrate may be, for example, 5.0% or more, 6.0% or more, 7.0% or more, 8.0% or more, or 9.0% or more, and may be 18.0% or less, 17.0% or less, 16.0% or less, 15.0% or less, or 14.0% or less.

[0081] The wort extract content of the beer concentrate may be, for example, 10.0% or more, 12.0% or more, 15.0% or more, 18.0% or more, 20.0% or more, 22.0% or more, 25.0% or more, 28.0% or more, 30.0% or more, 32.0% or more, 35.0% or more, 38.0% or more, or 40.0% or more, and may be 50.0% or less, 48.0% or less, 45.0% or less, 42.0% or less, 40.0% or less, 38.0% or less, 35.0% or less, 32.0% or less, 30.0% or less, 28.0% or less, 25.0% or less, 22.0% or less, or 20.0% or less.

[0082] The beer used for concentration may be beer produced for the purpose of manufacturing a beer-flavored concentrate, beer produced for the purpose of being sold commercially as beer, or commercially available beer. The beer used for concentration may be any of the following: lager, pilsner, ale, stout, etc.

[0083] Beer is made from malt, hops, and water, and is produced through fermentation with brewer's yeast. The grains used in the production of malt can be any of the following: barley, wheat, rye, oats, oats, pearl oats, or other grains. One type of malt may be used, or two or more types may be used. Hops include processed hop products. Hops can be in any form, such as pellets, powder, or extract.

[0084] Adjuncts may be used in the production of beer. Examples of adjuncts include sugars, starches, yeast extracts, soy protein, soybeans, peas, unsprouted grains (e.g., barley, wheat, rye, oats, oats, pearl oats, oats, rice, corn, sorghum, buckwheat, millet, barnyard millet), vegetables (e.g., potatoes, sweet potatoes, pumpkins), fruits, spices, herbs, seafood, dried products, hydrolysates, extracts, and concentrates thereof.

[0085] Flavorings, sweeteners, bittering agents, bittering agents, acidulants, seasonings such as amino acids, salts, water-soluble dietary fiber, yeast extract, peptides, proteins, colorings, preservatives, antioxidants, foaming agents, etc., may be added to beer and / or beer concentrate.

[0086] [Carbonated water] The temperature of carbonated water is 0°C or higher and less than 3°C. The temperature of carbonated water may be, for example, 2.5°C or lower, 2°C or lower, 1.5°C or lower, or 1°C or lower, and may be greater than 0°C, 0.5°C or higher, 1°C or higher, 1.5°C or higher, or 2°C or higher.

[0087] The carbon dioxide content of carbonated water is 4.0 GV to 6.0 GV. The carbon dioxide content of carbonated water may be, for example, greater than 4.0 GV, 4.2 GV or more, 4.5 GV or more, greater than 4.5 GV, 4.8 GV or more, 5.0 GV or more, greater than 5.0 GV, 5.2 GV or more, 5.5 GV or more, greater than 5.5 GV, or 5.8 GV or more, and may be less than 6.0 GV, 5.8 GV or less, 5.5 GV or less, less than 5.5 GV, 5.2 GV or less, 5.0 GV or less, less than 5.0 GV, 4.8 GV or less, 4.5 GV or less, less than 4.5 GV, or 4.2 GV or less.

[0088] In this disclosure, the GV (gas volume) of a liquid refers to the volume ratio (volume of carbon dioxide / volume of residual liquid) of carbon dioxide and the residual liquid when carbon dioxide has been completely removed from the liquid and the remaining liquid is at 1 atmosphere and 20°C. The GV of a liquid is determined by pouring the liquid into an open container at the sample temperature and ambient temperature of 20°C ± 3°C and immediately checking the CO2 level. ２ Measurements are taken using a measuring instrument (e.g., T-03-567, Terriss Industries).

[0089] The volume ratio of carbonated water to the diluent (carbonated water and water) (volume of carbonated water / (volume of carbonated water + volume of water)) is not limited. This value may be, for example, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, or 0.9 or more, and may be 1 or less.

[0090] Carbonated water may be used in the production of beer-flavored beverages in a container, or it may be supplied from a carbonator to the production of beer-flavored beverages. The form, material, and capacity of the carbonated water container may be the same as those for the beer-flavored concentrate container.

[0091] [Water] The water temperature is 0°C or higher and less than 3°C. The water temperature may be, for example, 2.5°C or lower, 2°C or lower, 1.5°C or lower, or 1°C or lower, and may be greater than 0°C, 0.5°C or higher, 1°C or higher, 1.5°C or higher, or 2°C or higher.

[0092] The difference between the temperature of carbonated water (Tc) and the temperature of water (Tw) |Tc-Tw| is preferable as it is, from the viewpoint of suppressing the loss of carbon dioxide contained in carbonated water when carbonated water is mixed with water, and from the viewpoint of facilitating temperature adjustment of beer-flavored beverages. The difference |Tc-Tw| is preferably 2°C or less, more preferably 1.5°C or less, even more preferably 1°C or less, even more preferably 0.5°C or less, and particularly preferably 0°C. The difference |Tc-Tw| may be 0°C or higher.

[0093] Examples of water include tap water, filtered tap water, and bottled water.

[0094] Water may be used in the production of beer-flavored beverages in a form that is packaged, or it may be supplied from a tap for the production of beer-flavored beverages.

[0095] [Other Materials] The method for producing a beer-flavored beverage according to this disclosure may include pouring a beer-flavored concentrate, carbonated water, and other liquid materials other than water into an open container. Examples of other liquid materials include whiskey, shochu, distilled spirits, soft drinks, green tea, oolong tea, black tea, fruit juice, syrup, etc.

[0096] Additives may be added to beer-flavored beverages in open containers. Examples of additives include flavorings, sweeteners, bittering agents, acidulants, seasonings such as amino acids, salt, spices; fruits, herbs, seafood, and their dried products.

[0097] [Open containers] Examples of open container forms include glasses, mugs, tumblers, etc. Examples of open container materials include glass, porcelain, pottery, enamel, stainless steel, tin, aluminum, plastic, wood, etc.

[0098] The capacity of the open container is not limited. The capacity of the open container may be, for example, 3.0 L or less, 2.8 L or less, 2.5 L or less, 2.2 L or less, 2.0 L or less, 1.8 L or less, 1.5 L or less, 1.2 L or less, 1.0 L or less, 0.8 L or less, 0.6 L or less, 0.5 L or less, or 0.4 L or less, and may be 0.1 L or more, 0.2 L or more, or 0.3 L or more.

[0099] The temperature of the open container is not limited. The temperature of the container may be, for example, room temperature, below room temperature, less than room temperature, 25°C or below, 23°C or below, 22°C or below, 20°C or below, 18°C ​​or below, 15°C or below, 12°C or below, 10°C or below, 8°C or below, 5°C or below, 3°C or below, or 1°C or below, and may be 0°C or above.

[0100] Open containers may already contain ice. Open containers may already contain additives.

[0101] <Method of Providing Beer-Flavored Beverages> All descriptions of the components relating to the manufacturing method of beer-flavored beverages in this disclosure shall be read as "manufacturing method" and applied to the method of providing beer-flavored beverages in this disclosure. That is, the steps, beer-flavor concentrate, carbonated water, water, other materials, open container, formulas (1) to (4), etc. that constitute the method of providing beer-flavored beverages in this disclosure are synonymous with the steps, beer-flavor concentrate, carbonated water, water, other materials, open container, formulas (1) to (4), etc. that constitute the manufacturing method of beer-flavored beverages in this disclosure, and the examples of embodiments and preferred forms are also the same.

[0102] <Ingredients Set for Beer-Flavored Beverage> The ingredients set for beer-flavored beverage of this disclosure (also simply referred to as the "ingredients set") is a set of ingredients used in the method for manufacturing and providing the beer-flavored beverage of this disclosure, and includes a beer-flavored concentrate, carbonated water at a temperature of 0°C or higher and less than 3°C, and water at a temperature of 0°C or higher and less than 3°C.

[0103] The material set of this disclosure may further include a beer-flavored concentrate, carbonated water, and other materials other than water. The material set of this disclosure may further include an open container. The material set of this disclosure may further include carbon dioxide for producing carbonated water.

[0104] The beer-flavored concentrate, carbonated water, water, other materials, and open container that constitute the material set of this disclosure are synonymous with the beer-flavored concentrate, carbonated water, water, other materials, and open container that constitute the method for producing the beer-flavored beverage of this disclosure, and the embodiments and preferred forms are also the same.

[0105] The beer-flavored concentrate and carbonated water contained in the material set of this disclosure are mixed in an open container. The water contained in the material set of this disclosure is mixed with the beer-flavored concentrate and carbonated water in an open container, and / or mixed with the carbonated water upstream of the open container. The steps and formulas (1) to (4) that constitute the manner of use of the material set of this disclosure are synonymous with the steps and formulas (1) to (4) that constitute the method of manufacturing the beer-flavored beverage of this disclosure, and the embodiments and preferred forms are also the same.

[0106] The material set of this disclosure is installed, for example, inside a dispenser device for manufacturing beer-flavored beverages. The dispenser device includes, for example, a cooling device, a measuring device, a carbonator, a stand for placing open containers, piping connecting these, a liquid delivery pump, etc. The location in which the dispenser device is installed is not limited. Examples of installation locations for the dispenser device include restaurants, retail stores, accommodations, event venues, breweries, and homes. The dispenser device may be installed inside a vending machine as a component of the vending machine.

[0107] The following examples will provide a more detailed description of the method of producing, serving, and material set for the beer-flavored beverage described herein. The materials, quantities used, proportions, processing procedures, etc., shown in the following examples can be modified as appropriate, provided that they do not deviate from the spirit of this disclosure. Therefore, the scope of the method of producing, serving, and material set for the beer-flavored beverage described herein should not be interpreted as being limited by the following specific examples.

[0108] <Manufacturing of Beer-Flavored Concentrate> Three types of commercially available pilsner-type beer were prepared. These were designated Beer A, Beer B, and Beer C. Each of the three beers was concentrated using the RO membrane method, degassed to obtain carbon dioxide-free liquids, and three types of beer concentrates were obtained. The alcohol content of the beers and beer concentrates was measured using the following measurement method. The measurement results are shown in Table 1.

[0109] [Alcohol content] Measured according to "8.3.1 Distillation - Hydrometer Method" of the "BCOJ Beer Analysis Method" (2013 revised and expanded edition, edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association).

[0110] [True Extract] Determined according to "8.4.1 Distillation-Pycnometer Method" in the "BCOJ Beer Analysis Method" (2013 revised and expanded edition, edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association).

[0111] [Original Wort Extract] This was determined according to "8.5 Extract-Related Calculation Method" in the "BCOJ Beer Analysis Method" (2013 revised and expanded edition, edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association).

[0112] [Organic Acid Concentration] Organic acids were analyzed using a high-performance liquid chromatography (Prominence, Shimadzu Corporation) organic acid analysis system. The separation and detection conditions were as follows: -Separation- Separation method: Ion exclusion chromatography Column: Shim-pack SCR-102H (300 mm L x 8 mm (I.D.)), 2 columns connected in series Mobile phase: 5 mmol / L p-toluenesulfonic acid aqueous solution Flow rate: 0.8 mL / min Temperature: 40°C -Detection- Detection method: Post-column pH buffered conductivity detection method Reagent: 5 mmol / L p-toluenesulfonic acid aqueous solution and 20 mmol / L Bis-Tris aqueous solution containing 100 μmol / L EDTA Flow rate: 0.8 mL / min

[0113] [Proline concentration] Measured by high-performance liquid chromatography.

[0114]

[0115] <Manufacturing of beer-flavored beverage> Beer concentrate A was used as the beer-flavor base, and the beer-flavor base, carbonated water, and water were mixed in the amounts indicated in Tables 2 to 4 to produce the beer-flavored beverage.

[0116] Beer concentrate B was used as the beer-flavored base, and the beer-flavored base, carbonated water, and water were mixed in the amounts indicated in Tables 2 to 4 to produce a beer-flavored beverage.

[0117] Beer concentrate C was used as the beer-flavored base, and the beer-flavored base, carbonated water, and water were mixed in the amounts indicated in Tables 2 to 4 to produce a beer-flavored beverage.

[0118] The temperatures of the ingredients used in the production of the beer-flavored beverage were as follows: • Beer-flavored concentrate: 10°C • Carbonated water: 2.5°C • Water: 2.5°C

[0119] The carbonated water used in the production of the beer-flavored beverage was produced by supplying carbon dioxide gas from a carbonator to tap water that had passed through a water purifier. The carbon dioxide content (GV) of the carbonated water was varied by controlling the gas pressure of the carbonator. The carbonated water after production was poured into a glass, and the GV of the carbonated water was measured using CO2. ２ The measurement was performed using a measuring instrument T-03-567 (Terriss Industries). The GV values ​​shown in Tables 2 to 4 are the measured values.

[0120] The "Beverage / Gas Strength / GV" values ​​shown in Tables 2 to 4 are calculated based on the following formula: Formula (4): Carbon dioxide content of carbonated water × Volume of carbonated water / (Volume of beer-flavored concentrate + Volume of carbonated water + Volume of water)

[0121] <Sensory Evaluation of Beer-Flavored Beverages> Beer-flavored beverages were poured into glass glasses and tasted by seven evaluators. They scored the "fragrant and robust drinking experience" according to the following criteria. The average scores of the seven evaluators are shown in Tables 2 to 4. An average score of 3.8 or higher was considered a passing grade.

[0122] "A fragrant and robust drinking experience" - 0: Not perceived. - 1: Slightly perceived. - 2: Slightly perceived. - 3: Perceived. - 4: Very perceived. - 5: Strongly perceived.

[0123]

[0124] Table 2 shows examples and comparative examples that reproduce typical lager beers. Examples 1 to 9 all achieved a fragrant and robust drinking experience. Comparative examples 1 to 3 all failed to satisfy formula (1): 4.0 GV ≤ Carbon dioxide content of carbonated water ≤ 6.0 GV (i.e., the carbon dioxide content of the carbonated water was 3.5 GV), and lacked a fragrant and robust drinking experience. This was presumed to be because the gas intensity of the beer-flavored beverages was insufficient.

[0125]

[0126] Table 3 shows examples and comparative examples in which the drinking experience was evaluated by varying the value of "diluent / concentrate". These examples and comparative examples are embodiments in which beer-flavored beverages were produced using carbonated water with a carbon dioxide content of 5.0 GV, with a drinking gas intensity in the range of 2.5 GV to 2.8 GV and an alcohol content of up to approximately 8. Examples 10 to 26 all achieved a fragrant and robust drinking experience. Comparative examples 4 to 6 all failed to satisfy formula (3): 1.0 ≤ (volume of carbonated water + volume of water) / volume of beer-flavored concentrate ≤ 3.5 (i.e., "diluent / concentrate" 4.0 in Table 3), and lacked a fragrant and robust drinking experience. This was presumed to be because the proportion of beer-flavored concentrate constituting the beer-flavored beverage was relatively small.

[0127]

[0128] Table 4 shows examples and comparative examples in which the drinking experience was evaluated by varying the value of "diluent / concentrate". These examples and comparative examples are embodiments in which beer-flavored beverages were produced using carbonated water with a carbon dioxide content of 5.0 GV, with a drinking gas intensity of around 2 GV and an alcohol content of up to approximately 8. Examples 27 to 43 all achieved a fragrant and robust drinking experience. Comparative examples 7 to 9 all failed to satisfy formula (3): 1.0 ≤ (volume of carbonated water + volume of water) / volume of beer-flavored concentrate ≤ 3.5 (i.e., "diluent / concentrate" 4.0 in Table 4), and lacked a fragrant and robust drinking experience. This was presumed to be because the proportion of beer-flavored concentrate constituting the beer-flavored beverage was relatively small.

[0129] All documents, patent applications, and technical standards described herein are incorporated by reference to the same extent as if each individual document, patent application, and technical standard were specifically and individually noted as being incorporated by reference. The disclosure of Japanese application number 2025-041663, filed on 14 March 2025, is incorporated in its entirety by reference herein.

Claims

1. A method for producing a beer-flavored beverage, comprising a mixing step of mixing a beer-flavored concentrate and carbonated water at a temperature of 0°C or higher and less than 3°C in an open container, wherein the carbon dioxide content of the carbonated water satisfies the following formula (1), and the amounts used of the beer-flavored concentrate, carbonated water, and water satisfy the following formulas (2) and (3). Formula (1): 4.0 GV ≤ Carbon dioxide content of carbonated water ≤ 6.0 GV Formula (2): 0.25 ≤ Volume of carbonated water / (Volume of beer-flavored concentrate + Volume of carbonated water + Volume of water) Formula (3): 1.0 ≤ (Volume of carbonated water + Volume of water) / Volume of beer-flavored concentrate ≤ 3.5 2. The manufacturing method according to claim 1, comprising mixing water with a temperature of 0°C or higher and less than 3°C with the beer flavor concentrate and the carbonated water in the mixing step, and / or mixing it with the carbonated water before the mixing step.

3. The manufacturing method according to claim 1 or claim 2, wherein the amounts used of the beer-flavored concentrate, the carbonated water, and the water further satisfy the following formula (4): Formula (4): 1.5 GV ≤ Carbon dioxide content of carbonated water × Volume of carbonated water / (Volume of beer-flavored concentrate + Volume of carbonated water + Volume of water) 4. The manufacturing method according to claim 1, wherein the temperature of the beer-flavored concentrate is 10°C or lower.

5. The manufacturing method according to claim 1, wherein the alcohol content of the beer-flavored concentrate is 10 v / v% to 50 v / v%.

6. A method for providing a beer-flavored beverage, comprising a mixing step of mixing a beer-flavored concentrate and carbonated water at a temperature of 0°C or higher and less than 3°C in an open container, wherein the carbon dioxide content of the carbonated water satisfies the following formula (1), and the amounts used of the beer-flavored concentrate, carbonated water, and water satisfy the following formulas (2) and (3). Formula (1): 4.0 GV ≤ Carbon dioxide content of carbonated water ≤ 6.0 GV Formula (2): 0.25 ≤ Volume of carbonated water / (Volume of beer-flavored concentrate + Volume of carbonated water + Volume of water) Formula (3): 1.0 ≤ (Volume of carbonated water + Volume of water) / Volume of beer-flavored concentrate ≤ 3.5 7. The method of providing according to claim 6, comprising mixing water with a temperature of 0°C or higher and less than 3°C with the beer flavor concentrate and the carbonated water in the mixing step, and / or mixing it with the carbonated water before the mixing step.

8. The method of providing according to claim 6 or 7, wherein the amounts used of the beer-flavored concentrate, the carbonated water, and the water further satisfy the following formula (4): Formula (4): 1.5 GV ≤ Carbon dioxide content of carbonated water × Volume of carbonated water / (Volume of beer-flavored concentrate + Volume of carbonated water + Volume of water) 9. The method of providing according to claim 6, wherein the temperature of the beer-flavored concentrate is 10°C or lower.

10. The method of providing according to claim 6, wherein the alcohol content of the beer-flavored concentrate is 10 v / v% to 50 v / v%.

11. A beer-flavored beverage material set comprising a beer-flavor concentrate, carbonated water at a temperature of 0°C or higher and less than 3°C, and water at a temperature of 0°C or higher and less than 3°C, wherein the carbon dioxide content of the carbonated water satisfies the following formula (1), and the beer-flavor concentrate, carbonated water, and water are used to produce a beer-flavored beverage that satisfies the following formulas (2) and (3). Formula (1): 4.0 GV ≤ Carbon dioxide content of carbonated water ≤ 6.0 GV Formula (2): 0.25 ≤ Volume of carbonated water / (Volume of beer-flavor concentrate + Volume of carbonated water + Volume of water) Formula (3): 1.0 ≤ (Volume of carbonated water + Volume of water) / Volume of beer-flavor concentrate ≤ 3.5 12. The material set according to claim 11 for use in producing a beer-flavored beverage, further using the beer-flavored concentrate, the carbonated water, and the water in such a manner that the following formula (4) is satisfied. Formula (4): 1.5 GV ≤ Carbon dioxide content of carbonated water × Volume of carbonated water / (Volume of beer-flavored concentrate + Volume of carbonated water + Volume of water) 13. The material set according to claim 11, wherein the temperature of the beer-flavored concentrate is 10°C or lower.

14. The material set according to claim 11, wherein the alcohol content of the beer-flavored concentrate is 10 v / v% to 50 v / v%.

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