JP2018102244A - Beer taste beverage and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beer taste beverage with a rich flavor, specifically a beer taste beverage with a rich fruit flavor or a beer taste beverage with a reduced odd taste.SOLUTION: The present invention provides a method for producing a beer taste beverage using pericarp as raw materials, where the method includes a step for preparing pericarp-containing sugar solution obtained from mixing sugar solution and pericarp, a step for removing the pericarp and a fermentation step for adding yeast to the pericarp-containing sugar solution from which the pericarp has been removed, to ferment it.SELECTED DRAWING: None

Description

  The present invention relates to a beer-taste beverage and a method for producing a beer-taste beverage. Specifically, the present invention relates to a method for producing a beer-taste beverage using a skin as a raw material and a beer-taste beverage obtained by the production method.

  Beer-taste beverages are alcoholic beverages and non-alcoholic beverages that generally have the same flavor as beer, and the same raw materials as beer have been used to achieve such flavor. Specifically, malt and hops are used as main raw materials, and beer-taste beverages having a flavor derived from malt and hops are provided by heating the hops in a predetermined temperature range for a certain time (patents). Reference 1).

  On the other hand, consumer demands for beer-taste beverages such as beer are diversifying.

JP-A-2015-92832

  Under such circumstances, a beer-taste beverage rich in aroma is demanded. Specifically, beer-taste beverages with rich fruit flavors and beer-taste beverages with reduced miscellaneous taste are desired.

  The inventors of the present invention, for example, by preparing the pericarp-containing sugar solution and then removing the pericarp before the fermentation step, or after mixing the fermented liquor and pericarp-containing components before removing the yeast In addition, the subject matter of the present invention has been solved by removing the pericarp.

The present invention includes the following aspects of the invention.
[1]
A method for producing a beer-taste beverage using pericarp as a raw material,
A step of preparing a pericarp-containing sugar liquid obtained by mixing the sugar liquid and the fruit skin;
Removing the skin from the pericarp containing sugar solution, and removing the protein after removing the skin,
Manufacturing method.
[2]
A method for producing a beer-taste beverage,
Extracting the skin-containing components,
A step of mixing the sugar solution and the skin-containing component,
Removing the skin from the pericarp containing sugar solution, and removing the protein after removing the skin,
Manufacturing method.
[3]
The production method according to [1] or [2], further comprising a fermentation step in which yeast is added to the pericarp-containing sugar liquid from which the pericarp has been removed and fermented.
[4]
The production method [5] according to [3], wherein the yeast is removed in the step of removing the protein.
The method according to any one of [1] to [4], wherein the pericarp is a citrus fruit skin.
[6]
The production method according to any one of [1] to [5], wherein the removal of the peel is performed in a boiling kettle or an ori separation tank.
[7]
The production method according to any one of [1] to [6], wherein 0.1 g to 50 g of pericarp is used for 1 L of beer-taste beverage.
[8]
A beer-taste beverage containing a skin-containing component obtained by the production method according to any one of [1] to [7].

  The invention which concerns on the preferable aspect of this invention can provide a beer taste drink with rich aroma. Moreover, the invention which concerns on the preferable aspect of this invention can provide the beer taste drink with rich fruit flavor. Furthermore, the invention which concerns on the preferable aspect of this invention can provide the beer taste drink by which the miscellaneous taste was suppressed.

1 Beer taste drink The beer taste drink of this invention is a drink manufactured by heat-processing in a predetermined | prescribed temperature range, using a skin as a raw material.

  In the present specification, “beer-taste beverage” refers to a beverage having a beer-like flavor. That is, the beer-taste beverage of this specification includes any beverage having a beer flavor. The types of beer-taste beverages of the present invention include, for example, Happoshu, beer, liqueurs, and other brewed liquors under the name of the Japanese liquor tax law, and low alcohol fermented beverages (for example, 1% alcohol content) Less fermented beverages), spirits, non-alcohol beer-taste beverages, beer-taste soft drinks, and the like. Both fermented and non-fermented are included.

  The alcohol content of the beer-taste beverage of the present invention is not particularly limited, but is preferably 0 to 40% by weight, more preferably 1 to 15% by weight. In particular, it is desirable that the concentration be the same as that of alcohol that is preferably consumed by consumers as beer-taste beverages such as beer and sparkling liquor, that is, in the range of 1 to 7% by weight.

  The alcohol content of the beer-taste beverage of the present invention means the alcohol content (v / v%) in the beverage, and can be measured by any known method. Can be measured. Specifically, a sample obtained by removing carbon dioxide from a beverage by filtration or ultrasonic waves is prepared, the sample is subjected to direct-fire distillation, and the density of the obtained distillate at 15 ° C. is measured. Converted using “Table 2 Conversion Table of Alcohol Content, Density (15 ° C) and Specific Gravity (15/15 ° C)”, which is an appendix of the 19th National Tax Agency Instructions, revised on June 22, 2007 Can be obtained. When the alcohol concentration is a low concentration of less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used.

  An aliphatic alcohol may be added to the beer-taste beverage according to the present invention from the viewpoint of imparting a sense of alcohol. The aliphatic alcohol is not particularly limited as long as it is a known one, but an aliphatic alcohol having 4 to 5 carbon atoms is preferable. In the present invention, preferable aliphatic alcohols include those having 4 carbon atoms such as 2-methyl-1-propanol and 1-butanol, and those having 5 carbon atoms such as 3-methyl-1-butanol and 1-pen. Examples include butanol and 2-pentanol. These can be used alone or in combination of two or more. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007% by mass, and more preferably 0.0003 to 0.0006% by mass. In the present specification, the content of the aliphatic alcohol can be measured using a headspace gas chromatographic method.

  When a fermentation process is included in the production process of the beer-taste beverage of the present invention, carbon dioxide gas is generated in the fermentation process. Therefore, the carbon dioxide gas can be used as it is, and can also be prepared by adding carbon dioxide gas. . In addition, when non-fermented liquor is used as a raw material, carbon dioxide generated in the fermentation process cannot be used. Therefore, by mixing non-fermented liquor with carbonated water or adding carbon dioxide to non-fermented liquor, Carbon dioxide can be dissolved.

The amount of carbon dioxide contained in the beer-taste beverage of the present invention is represented by the carbon dioxide pressure of the beverage, and this is not particularly limited as long as the effects of the present invention are not hindered. Typically, beer-taste upper beverage carbon dioxide pressure is 4.0 kg ^/ cm 2, was 3.4 kg / cm ² or 2.8 kg / cm ^2,, the lower limit is ^0kg / cm 2, 0.2kg / cm ² , 0.9 kg / cm ² , or 1.5 kg / cm ² , and any of these upper and lower limits may be combined. For example, carbon dioxide gas pressure of low-alcohol beer is, 0 kg / cm ² or more 4.0 kg / cm ² or less, 0.2 kg / cm ² or more 3.4 kg / cm ² or less, 0.9 kg / cm ² or more 2.8 kg / cm ² or less, or 1.5 kg / cm ² or more 2.8 kg / cm ² may be less. The gas pressure in this specification means the gas pressure in a container except a special case. The pressure is measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C. to a gas internal pressure gauge, once opening the stopcock of the gas internal pressure gauge, venting the gas, closing the stopcock again, Can be measured using a method of reading the value when the pointer reaches a certain position by swinging or using a commercially available gas pressure measuring device.

2. Manufacturing method of beer-taste beverage The manufacturing method of beer-taste beverage of the present invention is a manufacturing method that uses the skin as a raw material. A beer-taste beverage with little miscellaneous taste can be produced. Moreover, the manufacturing method of the beer taste drink of this invention does not need to have a fermentation process.

  The pericarp-containing component can be extracted in a sugar solution or a solvent other than the sugar solution. Hereinafter, two production methods A and B in which the method for extracting the peel-containing component is different will be described.

2.1 Manufacturing method A
(1) Preparation of sugar solution In this specification, "sugar solution" is an aqueous solution containing monosaccharides, disaccharides and / or saccharides of trisaccharides or more.
For example, in addition to water and cereals, sugar solution is optionally charged with raw materials such as saccharides, and if necessary, enzymes such as amylase are added to gelatinize and saccharify, filter and boil. It is prepared by adding hops, bitters or coloring agents as necessary in a kettle and boiling, and removing solids such as coagulated proteins in a clarification tank.
In addition, a commercially available sugar solution may be used as the sugar solution used in the present invention, and raw materials that do not require gelatinization or saccharification may be directly charged into a boiling kettle.

Examples of grains include barley (barley, wheat, rye, oats, oats, pigeons, oats, and malts), rice (white rice, brown rice, etc.), corn, corn, potatoes, and beans (soybeans). , Peas, etc.), buckwheat, sorghum, rice bran, mushrooms, and starch obtained therefrom, and extracts thereof.
Although the quantity of the grain used is not particularly limited, the grain is preferably 5 g to 300 g, more preferably 10 g to 250 g, particularly preferably 20 g to 200 g based on 1 L of the finally obtained beer-taste beverage.

  Malt refers to the seeds of barley, wheat, rye, oats, oats, pigeons, and oats that have been germinated, dried, and rooted. May be. In the present invention, barley malt and wheat malt are preferably used. In particular, barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. There are various types of barley such as Nijo barley and Rojo barley, and any of them may be used. In addition to normal malt, colored malt can also be used. In addition, when using colored malt, you may use combining different types of colored malt suitably, and may use one type of colored malt.

  Examples of the saccharide include a commercially available saccharified solution obtained by degrading cereal-derived starch with an acid or an enzyme, a commercially available starch syrup, and the like. At this time, the saccharide may have any form such as a liquid form such as a solution or a solid form such as a powder. Moreover, there is no restriction | limiting in particular also about processing conditions, such as the kind of starch raw material grain, the refinement | purification method of starch, and the hydrolysis by an enzyme or an acid. For example, a saccharide with an increased maltose ratio may be used by devising hydrolysis conditions with an enzyme or acid. In addition, sucrose, fructose, glucose, maltulose, trehalulose, maltotriose, lactose, galactose, and solutions thereof can be used.

In addition, water-soluble dietary fibers such as indigestible dextrin, polydextrose, guar gum degradation product, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan can also be used. Among these, indigestible dextrin and polydextrose are preferable from the viewpoint of versatility such as stability and safety.
The amount of the water-soluble dietary fiber used is not particularly limited, but the water-soluble dietary fiber is preferably 5 to 50 g, more preferably 10 to 40 g, and particularly preferably 15 to 30 g with respect to 1 L of the finally obtained beer-taste beverage. Used.

  The hop refers to normal pellet hop, bale hop, hop extract, processed hop product (isolated hop, hexahop, tetrahop) and the like used in the production of beer-taste beverages and the like. Moreover, although the addition amount of hop is not specifically limited, Typically, it is about 0 to 1 weight% with respect to the drink whole quantity.

(2) Mixing of sugar solution and peel The skin is put into the sugar solution prepared in (1) and mixed. The temperature of the sugar solution and the peel at the time of mixing is not particularly limited.

In the present specification, the skin is not particularly limited as long as it includes fruit skin. Thus, the fruit skin may contain part of the fruit flesh or seed.
The peel is preferably a citrus fruit peel. Examples of citrus fruit peels include orange peel, grapefruit peel, yuzu peel, lemon peel, lime peel, mikan peel, daidai peel, kabo peel, shikwasa peel, and kumqua peel. Among these peels, orange peel is particularly preferable.
The peel may be a dried product, a frozen product, a freeze-dried product, or the like.
The peel may be crushed finely and then added. At that time, a known method such as a mill is used for crushing the skin.

The peel used in the sugar solution is crushed and stored for 12 hours or more. For the pulverization of the skin, a known method such as a mill, a press, or a shearing machine is used. The state of the skin before pulverization is not limited, and it may be at room temperature or in a frozen state.
The storage time after pulverization is preferably 12 hours to 30 days, more preferably 18 hours to 20 days, and particularly preferably 24 hours to 7 days. If the storage time is longer than 40 days, the amount of scent volatilization tends to increase. Moreover, when storage time is shorter than 6 hours, reduction of the unpleasant odor derived from a fruit skin tends to become inadequate.

The storage temperature after pulverization is preferably 30 ° C. or lower, more preferably 20 ° C. or lower, and most preferably 10 ° C. or lower. If the storage temperature exceeds 30 ° C., it is not preferable because the change in the components tends to proceed. The storage temperature during storage may be raised or lowered.
The pressure at the time of storage of the crushed skin is not particularly limited, and can be stored at normal pressure, for example.
Moreover, you may store in a vacuum state.

  The content of pericarp in the sugar liquid containing pericarp (pericarp-containing sugar liquid) is not particularly limited, but is 0.1 g to 50 g, preferably 0.2 g to 25 g, more preferably 0.1 L to 1 L of beer-taste beverage finally obtained. Pericarp is used to contain 0.5 g to 10 g.

Next, the pericarp-containing sugar solution is allowed to stand for a certain period of time so that the pericarp-containing component is transferred to the sugar solution. At this time, it is preferable to heat the pericarp-containing sugar solution at 55 ° C to 99 ° C. By heating in such a temperature range, the pericarp-containing component is extracted and transferred to the sugar solution. When the heating temperature is 55 ° C. or less, the amount of the peel-containing component transferred to the sugar solution may be insufficient. On the other hand, when the heating temperature is 99 ° C. or higher, there is a risk that the aroma will evaporate by heating, the extraction amount of a component with a large miscellaneous amount will increase, or a misty component will be generated. The heating temperature is more preferably 58 ° C to 97 ° C, particularly preferably 60 ° C to 97 ° C, 65 to 97 ° C, 70 to 97 ° C, and 80 to 97 ° C.
The heating time is not particularly limited, but is preferably 1 minute to 180 minutes, more preferably 10 minutes to 180 minutes, and particularly preferably 10 minutes to 100 minutes, 10 minutes to 80 minutes.
In order to efficiently extract the skin-containing component, stirring may be performed as necessary. As the stirring means, a known method such as mechanical stirring, stirring with an inert gas or air can be used.

(3) Removal of peel The peel can be removed at any time after the mixing of the sugar solution and the peel of (2) and before the filtration step of (5). The removal of the peel is preferably performed 4 hours or more before the filtering step (5), more preferably 8 hours or more.
Specifically, the peel may be removed from the peel-containing sugar solution obtained in (1). Moreover, when the fermentation process of (4) is performed, even if the skin is removed from the pre-fermentation liquid immediately before the fermentation process, the skin may be removed from the fermentation liquid after the fermentation process. It is preferable that the pericarp is removed from the pre-fermentation solution because the extraction of miscellaneous taste is suppressed.
As the method for removing the peel, known methods such as removal by filtration using a mesh or the like, centrifugation, and removal by blowing a precipitate are used. Other solids (such as oli) may be removed together with the peel.
Although the container used for removing the peel is not particularly limited, it may be carried out in the container (1), such as the boiling pot, or in the separation tank, or in any other production tank. Good.

(4) Fermentation Yeast may be added to the sugar solution (pre-fermentation solution) obtained in (3) for fermentation. After fermentation, the yeast may be removed with a filter or the like, and water, brewing alcohol or additives may be added as necessary.
The fermentation temperature is preferably 27 ° C. or lower, but in that range, 0 ° C. to 27 ° C. is preferable, 5 ° C. to 27 ° C. is more preferable, and 7 ° C. to 27 ° C. is particularly preferable. During fermentation, the temperature of the fermentation liquid may be raised or lowered within the temperature range. When fermented in such a temperature range, the refreshing fragrance alteration of the peel can be minimized. As a result, a beer-taste beverage rich in the refreshing scent of the skin can be produced.
The fermentation time is preferably 2 to 30 days, 3 to 20 days, or 5 to 15 days. Moreover, the pressure at the time of fermentation is not specifically limited, However, Normal pressure is preferable. Moreover, you may change a pressure in the middle of fermentation.
For example, when producing a beer-taste fermented beverage, it may be fermented under conditions of 8 to 25 ° C. and 3 to 15 days, which are fermentation conditions for production of normal beer or sparkling liquor. You may change the temperature (temperature rise or temperature fall) or pressure of a fermented liquid in the middle of a fermentation process.

The yeast used in the fermentation step can be selected in consideration of the type of fermented beverage to be produced, the intended flavor and fermentation conditions, and either top fermented yeast or bottom fermented yeast can be used. For example, a commercially available yeast such as Weihenstephan-34 strain can be used. Yeast may be added as a yeast suspension, or a slurry obtained by concentrating yeast by centrifugation or sedimentation may be added. Moreover, you may add what removed the supernatant completely after centrifugation. Although the addition amount of yeast can be set suitably, it is about 5 * 10 < ⁶ > cells / ml-1 * 10 < ⁸ > cells / ml, for example.

(5) Filtration Other solids can be removed after fermentation. For example, yeast and soil (for example, yeast and cold coagulated proteins) can be removed by a known method such as filtration. A part of the skin may be removed during the filtration.

(6) Container filling, etc. A beer-taste beverage can be obtained through storage, carbon dioxide addition if necessary, container filling, and sterilization if necessary.

2.2 Manufacturing method B
(1) Extraction of pericarp-containing component “Pericarp-containing component” extracted in production method B is an extract obtained from the pericarp by extraction, a diluted or concentrated solution of the extract, and the extract is dried. This refers to the resulting dried product and purified products thereof. Further, the diluted solution and the concentrated solution may contain a solid content derived from the skin.
The skin used as a raw material for the skin-containing component is the same as the skin used in production method A. Prior to the extraction treatment for producing the peel-containing component, the peel is preferably subjected to a pretreatment such as pulverization by a known method such as a mill.

The extraction process of the peel-containing component is not particularly limited as long as the peel-containing component can be extracted. As the extraction process, solid-liquid extraction is preferable.
It is preferable that the extraction process of a skin containing component is performed by heating at 55 to 99 degreeC. By heating the peel in such a temperature range, components having a preferred flavor are efficiently extracted from the peel. The heating temperature is more preferably 58 ° C to 97 ° C, particularly preferably 60 ° C to 95 ° C. Although extraction time is not specifically limited, 1 minute-180 minutes are preferable, 1 minute-60 minutes are more preferable, and 10 minutes-50 minutes are especially preferable.
The extraction solvent used for the extraction is not particularly limited as long as the peel-containing component can be extracted. Examples thereof include water, polar organic solvents (such as ethanol), a mixture of water and polar organic solvents, and supercritical carbon dioxide. . The amount of the extraction solvent is not particularly limited. For example, in the case of water, the amount is about 1 to 100,000 times, preferably about 10 to 10,000 times the volume of the skin.

  The amount of the peel used for extraction of the peel-containing component is not particularly limited, but is 0.1 g to 50 g, preferably 0.2 g to 25 g, more preferably 0.5 g to 0.1 L of beer-taste beverage finally obtained. The pericarp is used to contain 10 g.

(2) Preparation of sugar solution The preparation of the sugar solution is the same as in Production Method A.

(3) Mixing of sugar solution and pericarp-containing component The sugar solution prepared in (2) and the pericarp-containing component obtained in (1) are mixed.

(4) Removal of the solid content derived from the skin The removal of the solid content derived from the skin may be performed at any time after the mixing of the sugar solution and the skin content component of (3) and before the filtration step of (6). The solid content is preferably removed 4 hours or more before the filtration step (6), more preferably 8 hours or more.
Specifically, the solid content may be removed from the liquid mixture obtained in (3). Moreover, when the fermentation process of (4) is performed, even if the said solid content is removed from the pre-fermentation liquid just before a fermentation process, the said solid content may be removed from the fermentation liquid after a fermentation process. It is preferable that the pericarp is removed from the pre-fermentation solution because the extraction of miscellaneous taste is suppressed.
The method for removing the fruit-derived solid content and the container used for the removal are the same as in Production Method A.

(5) Fermentation Yeast may be added to the mixed liquid obtained in (3), or the liquid from which the skin-derived solid content is removed in (4) (pre-fermentation liquid) for fermentation. Fermentation conditions and the like are the same as in production method A.

(6) Filtration After the removal of the solid content derived from the skin of (4), other solid content can be removed. For example, yeast and proteins can be removed by a known method such as filtration.

(7) Container stuffing etc. Similar to production method A, a beer-taste beverage can be obtained through steps of storage, carbon dioxide addition if necessary, container stuffing, and sterilization if necessary.

3 Additives In the present invention, various additives may be added as necessary within a range not impeding the effects of the present invention. For example, coloring agents, foam-forming agents, flavoring agents, fermentation accelerators, sweeteners, bittering agents, yeast extracts, peptide-containing substances such as amino acids, seasonings such as amino acids, antioxidants such as ascorbic acid, various acidulants Etc. can be added according to need within a range not impeding the effects of the present invention. The colorant is used to give a beverage a beer-like color, and a caramel color or the like can be used. The foam-forming agent is used to form a beer-like foam in a beverage, or to retain the foam of a beverage. Plant-extracted saponin substances such as soybean saponin and kiraya saponin, plants such as corn and soybean Proteins and peptide-containing substances, protein substances such as bovine serum albumin, yeast extract and the like can be used as appropriate. The perfume is used for beer-like flavoring, and an appropriate amount of perfume having a beer flavor can be used. The fermentation promoter is used for promoting fermentation by yeast. For example, yeast extract, rice bran ingredients such as rice and wheat, vitamins, mineral agents and the like can be used alone or in combination. As the sweetener, any one of a natural sweetener and a synthetic sweetener can be used, and sucrose derivatives such as sucralose and the like; synthetic sweeteners such as acesulfame K and saccharin and the like can be mentioned. It can be used alone or in combination of two or more. Bitterings include hop extract, quassin, naringin, citrus extract, nigaki extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, kidachi aloe extract, sagebrush extract, mannen wax extract A litchi extract, a laurel extract, a sage extract, a caraway extract and the like can be used.

4. Container-packed beverage The beer-taste beverage of the invention can be filled into a container and sealed to form a container. Containers of any form / material may be used, and examples of containers include bottles, cans, barrels, and plastic bottles.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not restrict | limited by these Examples.

[Example 1]
20 kg of malt was pulverized and charged into 80 L of warm water at 52 ° C. The mixture was kept for 20 minutes with good agitation, followed by 40 minutes at 65 ° C. and 2 minutes at 78 ° C., and then the malt cake was removed by filtration to obtain a clear wort. Subsequently, water was added so that the raw wort extract concentration was 10%. Add the hop 0.7g / L and the finely pulverized orange peel to 2.26g / L to the 10% extract concentration wort in the boiling kettle and heat at 95 ° C for 30 minutes, The peel-containing component was extracted.

  After extraction of the peel-containing components for 30 minutes, the peel was removed with a mesh in a boiling pot to obtain a pre-fermentation solution. The pre-fermentation solution was sent to the fermentation tank, and yeast was added for fermentation. After completion of fermentation, solid content such as yeast was removed by filtration to obtain a sensory sample (beverage).

[Example 2]
As in Example 1, wort from which the skin-containing components were extracted by heating for 30 minutes was obtained. A sensory sample (beverage) was obtained in the same manner as in Example 1 except that the obtained wort was sent from the boiling kettle to an ori separation tank and the peel was removed in the ori separation tank to obtain a fermentation broth.

[Comparative Example 1]
As in Example 1, wort from which the skin-containing components were extracted by heating for 30 minutes was obtained. The wort was sent to the fermentation tank without removing the peel, and yeast was added for fermentation. After the completion of fermentation, solids such as pericarp, protein, and yeast were removed by filtration to obtain a sensory sample (beverage).

  For the beverages obtained in this way, the sensory evaluation of “scent intensity” and “improvement effect of aftertaste tasting” by four panelists was conducted according to the following criteria, and excellent quality with a score of 3 or more: Judged.

Aroma intensity “Weak” = 1 point “Some feel” = 3 points “Strongly feel” = 5 points
Improvement effect of aftertaste “weak” = 1 point “feel somewhat” = 3 points “feel strong” = 5 points Table 1 shows the results.

  From these examples and comparative examples, it was found that by removing the peel from the peel-containing sugar solution, the aroma is rich, the aftertaste is improved, and a beer-taste beverage having a good flavor can be produced.

Claims (8)

A method for producing a beer-taste beverage using pericarp as a raw material,
A step of preparing a pericarp-containing sugar liquid obtained by mixing the sugar liquid and the fruit skin;
Removing the skin from the pericarp containing sugar solution, and removing the protein after removing the skin,
Manufacturing method. A method for producing a beer-taste beverage,
Extracting the skin-containing components,
A step of mixing the sugar solution and the skin-containing component,
Removing the skin from the pericarp containing sugar solution, and removing the protein after removing the skin,
Manufacturing method.   The production method according to claim 1 or 2, further comprising a fermentation step in which yeast is added to the pericarp-containing sugar solution from which the pericarp has been removed and fermented.   The production method according to claim 3, wherein the yeast is removed in the step of removing the protein.   The manufacturing method in any one of Claims 1-4 whose said fruit skin is the skin of a citrus fruit.   The production method according to any one of claims 1 to 5, wherein the removal of the peel is performed in a boiling pot or an ori separation tank.   The manufacturing method in any one of Claims 1-6 in which 0.1g-50g pericarp are used with respect to 1L of beer taste drinks. A beer-taste beverage obtained by the production method according to any one of claims 1 to 7, comprising a skin-containing component.