JP2018186773A - Beer taste beverage, method for producing beer taste beverage, and method for improving flavor of beer taste beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beer taste beverage that has a low carbohydrate content, but has excellent sourness and mellowness, and also has reduced harsh tastes and sulfide odors, achieving overall improvement in the flavor.SOLUTION: The present invention provides a beer taste beverage in which: the proportion of malt in the raw material is 50 mass% or more and less than 70 mass%, the carbohydrate content is less than 1.0 g/100 ml, and the protein content is 0.20 g/100 ml or more.SELECTED DRAWING: None

Description

  The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage.

  In recent years, beer-taste beverages such as happoshu and liqueur have been widely consumed due to diversification of consumer preferences. Various methods for improving the flavor of beer-taste beverages have been reported as consumption of such beer-taste beverages increases. For example, Patent Document 1 discloses a beer-taste beverage containing water-soluble dietary fiber and a certain amount of a high-intensity sweetener as a method for enhancing the richness while maintaining the sharpness of a beer-taste beverage.

  On the other hand, demand for beer-taste beverages with low carbohydrate content is increasing due to the recent increase in health-consciousness.

JP 2014-166169 A

  However, a low-sugar beer-taste beverage (for example, the saccharide content is less than 1.0 g / 100 ml) in which the ratio of malt in the raw material is 50% by mass or more and less than 70% by mass is conspicuous in acidity and darkness. The present inventors have newly found a problem that it is insufficient and has an egg taste (an egg taste that remains after drinking a beverage) and a sulfide odor, and lacks the flavor as a whole.

  The present invention has been made in view of the above circumstances, has low acidity, has good acidity and darkness, has reduced egg taste and sulfide odor, and has improved flavor as a whole. An object is to provide a beer-taste beverage.

  In the present invention, the ratio of malt in the raw material is 50% by mass or more and less than 70% by mass, the carbohydrate content is less than 1.0 g / 100 ml, and the protein content is 0.20 g / 100 ml or more. Provide taste beverages. The beer-taste beverage of the present invention has a good acidity and darkness due to the protein content being in the above range, and has a reduced taste and sulfide odor, and the flavor is improved as a whole.

  The beer-taste beverage preferably has a malt ratio in the raw material of 50% by mass or more and less than 67% by mass. When the ratio of the malt in the raw material is within the above range, the sourness and darkness become better, and the flavor improving effect of the beer-taste beverage that the taste and sulfide odor are reduced is more remarkable. It becomes.

  The beer-taste beverage preferably uses sugar as a raw material. Thereby, the unpleasant flavor derived from malt can be reduced.

  The beer-taste beverage preferably has an isoamyl acetate concentration of 4.0 ppm or less. Thereby, an isoamyl acetate odor is reduced and the flavor of a beer taste drink is improved further.

  The present invention also uses a raw material containing malt, the ratio of malt in the raw material is 50% by mass or more and less than 70% by mass, the sugar content of the beer-taste beverage is less than 1.0 g / 100 ml, and the protein content is Provided is a method for producing a beer-taste beverage, which comprises adjusting to 0.20 g / 100 ml or more.

  The present invention also includes adjusting the malt content in the raw material to 50 mass, including adjusting the sugar content of the beer-taste beverage to less than 1.0 g / 100 ml and the protein content to be 0.20 g / 100 ml or more. Provided is a method for improving the flavor of a beer-taste beverage that is not less than 70% and less than 70% by mass.

  According to the present invention, there are provided a low-sugar beer-taste beverage having good acidity and darkness, reduced taste and sulfide odor, and improved flavor as a whole, and a method for producing the same. be able to.

  Hereinafter, embodiments for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

  In this specification, “raw material” refers to water and hops among all raw materials used in the production of beer-taste beverages determined based on the Liquor Tax Law (March 3, 2008, Law No. 16). Means something other than

  In this specification, “about” indicates a numerical value within a range of ± 3%.

  In the beer-taste beverage according to this embodiment, the ratio of malt in the raw material is 50% by mass or more and less than 70% by mass, the sugar content is less than 1.0 g / 100 ml, and the protein content is 0.2 g / 100 ml or more.

  In this specification, a beer-taste beverage means a beverage having a beer-like flavor. The beer-taste beverage may be a beer-taste alcoholic beverage having an alcohol content of 1 v / v% or more, or a non-beer-taste alcoholic beverage having an alcohol content of less than 1 v / v%. The beer-taste beverage according to the present embodiment is preferably a beer-taste alcoholic beverage having an alcohol content of 1 v / v% or more from the viewpoint of ensuring a feeling of alcohol as a beer-taste beverage. In the present specification, alcohol means ethanol unless otherwise specified.

  Examples of the beer-taste alcoholic beverages include those classified as beer, sparkling liquor, other sparkling liquors, and liqueurs under the Liquor Tax Law (March 31, 2008, Law No. 16).

  The lower limit of the alcohol content of the beer-taste alcoholic beverage may be, for example, 1 v / v% or more, 2 v / v% or more, 3 v / v% or more, 4 v / v% or more, or 5 v / v% or more. Further, the upper limit of the alcohol content of the beer-taste alcoholic beverage is, for example, 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less. 6v / v% or less, 5v / v% or less, 4v / v% or less, or 3v / v% or less.

  A non-alcohol beer-taste beverage is a beer-taste beverage that does not substantially contain alcohol. The alcohol content of the non-alcohol beer-taste beverage may be less than 1 v / v%, may be 0.5 v / v% or less, may be 0.1 v / v% or less, and is 0.005 v / v%. Or less (0.00 v / v%).

The beer-taste beverage according to the present embodiment may be effervescent or non-effervescent. The beer-taste beverage according to this embodiment is preferably effervescent. In this specification, foaming means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm ² ) or more, and non-foaming means that the gas pressure at 20 ° C. is 0.049 MPa (0 Less than 5 kg / cm ² ). In the case of foaming, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg / cm ² ) or about 0.235 MPa (2.4 kg / cm ² ).

  The beer taste drink which concerns on this embodiment should just be the ratio of the malt in a raw material 50 mass% or more and less than 70 mass%, 50 mass% or more and less than 67 mass%, 50 mass% or more and 66.6 mass% or less, It may be 50 mass% or more and 60 mass% or less, or 50 mass% or more and 55 mass% or less. When the ratio of the malt in the raw material is within the above range, the flavor improving effect of the beer-taste beverage that the acidity and darkness become better and the taste and sulfide odor are reduced is exhibited.

  Malt can be obtained by germinating wheat. The barley may be, for example, barley, wheat, rye, oats, oats, pigeons, and oats, and is preferably barley. Malt contains malt extract.

  In the beer-taste beverage according to the present embodiment, the malt in the raw material may contain colored malt. The use ratio of the colored malt in the raw material is, for example, 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 5% by mass or more, or 10% by mass. It may be above. The use ratio of the colored malt in the raw material may be, for example, 15% by mass or less, 10% by mass or less, 5% by mass or less, 3% by mass or less, 2% by mass or less, or 1% by mass or less. By blending colored malt, the color of the resulting beer-taste beverage can be adjusted.

  In the beer-taste beverage according to the present embodiment, the raw material may include a wheat raw material other than malt. Examples of wheat raw materials other than malt include barley, wheat, rye, oats, oats, pigeons, and oats; and processed wheat products such as wheat extract. A wheat extract is obtained by extracting a wheat extract containing sugar and nitrogen from wheat. As a wheat raw material other than malt, one kind may be used alone, or a plurality kinds may be used in combination.

  In the beer-taste beverage according to the present embodiment, the raw material may include a plant raw material other than the wheat raw material. Examples of plant materials other than wheat materials include corn, rice, cucumber and other grains; potatoes such as potatoes and sweet potatoes; beans such as soybeans and peas, and the like. In the beer-taste beverage according to the present embodiment, it is preferable not to use corn as a raw material from the viewpoint of ensuring a darker taste.

  In the beer-taste beverage according to the present embodiment, it is preferable to use a saccharide (sugar raw material) as a raw material. The sugar is not particularly limited as long as it is a “sugar” as defined in Article 3 of the Interpretation for Interpretation of the Liquor Tax Law and the Law on Liquor Administration dated June 25, 1999. The saccharide may be a monosaccharide, a disaccharide, a trisaccharide, or a combination thereof, and may further contain a saccharide of tetrasaccharide or higher. Examples of monosaccharides include glucose, fructose, galactose, xylose, arabinose, tagatose and the like. Examples of the disaccharide include sucrose, lactose, maltose, isomaltose, trehalose, cellobiose and the like. Examples of the trisaccharide include maltotriose, isomaltotriose, and raffinose. Examples of saccharides higher than tetrasaccharide include stachyose and maltotetraose. The form of the saccharide may be, for example, powder, granule, paste, liquid or the like. Liquid saccharides may be, for example, liquid sugars such as glucose fructose liquid sugar, fructose glucose liquid sugar, high fructose liquid sugar, sugar mixed isomerized liquid sugar and the like. The sugar may be granulated sugar or white sugar.

  In the beer-taste beverage according to the present embodiment, the total ratio of the monosaccharide, disaccharide, and trisaccharide in the saccharide as a raw material is 50% by mass, 70% by mass, 90% by mass, or 95% by mass or more. It may be. Moreover, the beer taste drink which concerns on this embodiment is 50 mass% or more, 70% mass or more, 90% mass or more, or 95 mass% or more even if the ratio which totaled the mass of the monosaccharide in the saccharides as a raw material is 50 mass% or more. Good. Moreover, the beer taste drink which concerns on this embodiment is 50 mass% or more, 70% mass or more, 90% mass or more, or 95 mass% or more even if the ratio which totaled the mass of the disaccharide in the saccharides as a raw material is 50 mass% or more. Good.

  In the beer-taste beverage according to this embodiment, the ratio of saccharides in the raw material may be less than 50% by mass, 40% by mass or less, 33.4% by mass or less, 33% by mass or less, or 30% by mass or less. Moreover, the ratio of the saccharide | sugar in a raw material may be 5 mass% or more, 10 mass% or more, 20 mass% or more, 30 mass% or more, or 40 mass% or more.

  The beer-taste beverage according to the present embodiment has a saccharide content of less than 1.0 g / 100 ml. In this specification, the saccharide refers to a saccharide based on the nutrition labeling standard of food (2003, Ministry of Health, Labor and Welfare Notification No. 176). Specifically, the saccharide refers to a product obtained by removing protein, lipid, dietary fiber, ash, moisture and alcohol from food. The sugar content in the beer-taste beverage is calculated by subtracting the amount of protein, lipid, dietary fiber, ash, moisture and alcohol from the weight of the beer-taste beverage. The amount of protein, lipid, ash, and moisture is measured by the method listed in the nutrition labeling standard. The amount of alcohol can be measured together with the amount of water. Specifically, the amount of protein is measured by a modified Dumas method with a total nitrogen (protein) quantification method, and the amount of lipid is determined by the ether extraction method, chloroform / methanol mixed solution extraction method, Gelbel method, acid decomposition method or Rosese Gottlieb method. The amount of dietary fiber is measured by the high performance liquid chromatograph method or the Prosky method, and the amount of ash is measured by the magnesium acetate addition ashing method, direct ashing method or sulfuric acid addition ashing method, and water and alcohol. The amount of the minute can be measured by the Karl Fischer method, the drying aid method, the reduced pressure heating drying method, the normal pressure heating drying method or the plastic film method.

  The sugar content of the beer-taste beverage according to this embodiment may be less than 1.0 g / 100 ml, 0.8 g / 100 ml or less, 0.7 g / 100 ml or less, or 0.5 g / 100 ml or less. In addition, the sugar content of the beer-taste beverage according to the present embodiment may be 0.1 g / 100 ml or more, 0.2 g / 100 ml or more, 0.3 g / 100 ml or more, or 0.5 g / 100 ml or more. . The carbohydrate content can be adjusted by the type and amount of enzyme (particularly polysaccharide-degrading enzyme), the type and amount of raw material used, and the like.

  The beer-taste beverage according to this embodiment has a protein content of 0.20 g / 100 ml or more. The protein content can be measured by a quantitative method of total nitrogen (protein) by the modified Dumas method.

  The protein content of the beer-taste beverage according to this embodiment is 0.20 g / 100 ml or more, 0.25 g / 100 ml or more, 0.30 g / 100 ml or more, 0.35 g / 100 ml or more, 0.40 g / 100 ml or more, 0 It may be .45 g / 100 ml or more, or 0.50 g / 100 ml or more. The protein content of the beer-taste beverage according to this embodiment is 0.60 g / 100 ml or less, 0.55 g / 100 ml or less, 0.50 g / 100 ml or less, 0.45 g / 100 ml or less, 0.40 g / 100 ml or less. 0.35 g / 100 ml or less, or 0.30 g / 100 ml or less. When the protein content is in the above range, the sourness and darkness of the beer-taste beverage are good, and the taste and sulfide odor are reduced. The protein content can be adjusted by the type and amount of enzyme (particularly protease), the type and amount of raw material used, and the like.

  The beer-taste beverage according to the present embodiment may contain proteins separately used as raw materials in addition to proteins derived from enzymes and plant raw materials. Examples of such proteins include wheat protein, soybean protein, pea protein, and the like, or their degradation products.

  The dietary fiber content of the beer-taste beverage according to this embodiment is less than 1.0 g / 100 ml, less than 0.7 g / 100 ml, less than 0.5 g / 100 ml, less than 0.3 g / 100 ml, or less than 0.2 g / 100 ml. It may be. The dietary fiber content can be measured by a high performance liquid chromatographic method or a prosky method. The dietary fiber content can be adjusted according to the type and amount of raw materials used.

  The beer-taste beverage according to the present embodiment may include dietary fibers separately used as raw materials in addition to dietary fibers derived from plant raw materials. Examples of such dietary fiber include indigestible dextrin. In the beer-taste beverage according to the present embodiment, dietary fiber is not used as a raw material from the viewpoint that the aftertaste quality (having a firm aftertaste and a little astringency) is better. It is preferable.

  Although the beer taste drink which concerns on this embodiment may use a yeast extract as a raw material, it is preferable that the yeast extract is not used as a raw material from a viewpoint which does not bring the fragrance peculiar to a yeast extract into a beer taste drink.

  The concentration of isoamyl acetate in the beer-taste beverage according to this embodiment is preferably 4.0 ppm or less, more preferably 3.0 ppm or less, and even more preferably 2.0 ppm or less. Moreover, it is preferable that the density | concentration of the isoamyl acetate in the beer taste drink which concerns on this embodiment is 0.5 ppm or more, and it is more preferable that it is 1.0 ppm or more. When the concentration of isoamyl acetate is within the above range, the isoamyl acetate odor is reduced, and the flavor of the beer-taste beverage is further improved. The concentration of isoamyl acetate can be adjusted by the type and amount of raw material used, the type and amount of yeast added, the fermentation conditions, and the like.

  The concentration of isoamyl acetate is listed in “8.22 Low-boiling point aroma components” of the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Sake Brewing Association [Analysis Committee], revised and revised in 2013). It can be measured by the method described.

  The beer-taste beverage according to the present embodiment may include a high-intensity sweetener. Examples of the high-intensity sweetener include artificial sweeteners and stevia. Examples of the artificial sweetener include acesulfame potassium, sucralose, aspartame, advantame, neotame and the like. It is preferable that the beer taste drink which concerns on this embodiment does not contain an artificial sweetener from a viewpoint which does not bring the taste quality peculiar to an artificial sweetener into a beer taste drink.

  The beer taste drink which concerns on this embodiment may contain the coloring agent. Examples of the colorant include caramel pigment, gardenia pigment, fruit juice pigment, vegetable pigment, and synthetic pigment. It is preferable that the beer taste drink which concerns on this embodiment does not contain a colorant from a viewpoint which does not bring the taste quality peculiar to a colorant into a beer taste drink.

  The beer-taste beverage according to this embodiment may contain additives such as antioxidants, flavors, acidulants, and salts that are usually blended in beverages, in addition to the high-intensity sweetener and colorant described above. . It is preferable that the beer-taste drink which concerns on this embodiment does not contain antioxidant, a fragrance | flavor, a sour agent, and salts.

  The beer taste drink which concerns on this embodiment can be provided in a container. The container may be any container that can be sealed, and a so-called can container or barrel container made of metal (such as aluminum or steel) may be used. Moreover, a glass container, a plastic bottle container, a paper container, a pouch container, etc. can also be applied to the container. The capacity of the container is not particularly limited, and any one currently in circulation can be applied. In addition, it is preferable to apply a metal container because it can completely block gas, moisture and light and can maintain stable quality at room temperature for a long time.

  The manufacturing method of the beer taste drink which concerns on this embodiment uses the raw material containing malt, the ratio of the malt in a raw material is 50 mass% or more and less than 70 mass%, and the carbohydrate content in a beer taste drink is 1. And adjusting so that the protein content is less than 0 g / 100 ml and the protein content is 0.20 g / 100 ml or more.

  The beer-taste beverage according to the present embodiment, for example, saccharifies the wheat raw material by mixing malt-containing wheat raw material, water, and, if necessary, sugars (sugar raw materials), enzymes, and various additives to saccharify the wheat raw material. If necessary, brewer's yeast is added to the pre-fermentation solution by adding hops, boiling, cooling, etc. to the wort obtained by filtration, and adding the brewer's yeast to the pre-fermentation solution. It can manufacture by passing through the fermentation process added and fermented. The sugar content in the beer-taste beverage is, for example, by appropriately adjusting the type and amount of enzyme (particularly polysaccharide-degrading enzyme), the type and amount of raw material used in the preparation step and / or fermentation step, It can be adjusted to be less than 1.0 g / 100 ml. In addition, the protein content in the beer-taste beverage is 0.20 g / 100 ml or more by appropriately adjusting, for example, the type and addition amount of an enzyme (particularly protease), the type and amount of raw material used in the preparation step. Can be adjusted.

  Examples of the polysaccharide-degrading enzyme added in the charging step and / or fermentation step include α-amylase, β-amylase, pullulanase, glucoamylase, α-glucosidase, isoamylase, cellulase (including β-glucanase), and hemicellulase. Is mentioned. A polysaccharide degrading enzyme may be used individually by 1 type, and may use multiple types together. The amount of polysaccharide degrading enzyme added can be appropriately adjusted according to the type of enzyme used, the enzyme activity, the type of raw material, and the like. The amount of polysaccharide degrading enzyme added is, for example, 0.001% by mass or more, 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, or 0.3% by mass or more based on the total amount of raw materials. 0.5% by mass or more, 1.0% by mass or more, or 2.0% by mass or more, 5.0% by mass or less, 3.0% by mass or less, 1.0% by mass or less, 0. It may be 5% by mass or less, 0.4% by mass or less, 0.3% by mass or less, or 0.1% by mass or less.

  Examples of the protease added in the charging step include acid protease, neutral protease, alkaline protease, carboxypeptidase, aminopeptidase, exo-type protease, and endo-type protease. Moreover, the protease which has both an endo-type and an exo-type property is mentioned. One kind of protease may be used alone, or a plurality of kinds may be used in combination. The amount of protease added can be appropriately adjusted according to the type of enzyme used, enzyme activity, type of raw material, and the like. The amount of protease added is, for example, 0.001% by mass or more, 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, or 0.3% by mass or more with respect to the total amount of raw materials. It may be 0.5 mass% or less, 0.4 mass% or less, 0.3 mass% or less, or 0.1 mass% or less.

  As a hop added at a preparation process, a dry hop, a hop pellet, and a hop extract can be used, for example. Hops may be processed hops such as low hops, hexahops, tetrahops, and isolated hop extracts.

  The manufacturing method of the beer taste alcoholic beverage which concerns on this embodiment may also include the post-fermentation process which performs filtration, heating (sterilization), addition of alcohol, carbonation etc. with respect to the post-fermentation liquid obtained at the said fermentation process. .

  As alcohol added in a post-fermentation process, for example, spirits can be used, and barley spirits are particularly preferable. In one embodiment, the beer-taste beverage may include spirits (preferably barley spirits). The amount of alcohol added in the post-fermentation step is less than 1 v / v%, less than 0.5 v / v%, less than 0.1 v / v%, or less than 0.05 v / v% with respect to the total amount of the post-fermentation liquid. It may be.

  The method for producing a non-alcohol beer-taste beverage according to this embodiment may not include the fermentation step. Moreover, the manufacturing method of the non-alcohol beer-taste beverage according to the present embodiment may include suppressing the production of alcohol by shortening the fermentation period in the fermentation process, and the post-fermentation liquid obtained in the fermentation process. Removing or reducing the alcohol by distillation or dilution. Furthermore, the manufacturing method of the non-alcohol beer-taste beverage according to the present embodiment is filtered and heated with respect to the pre-fermentation liquid (wort) or the post-fermentation liquid substantially free of alcohol obtained in the above preparation step ( (Sterilization), carbonation, and the like.

  The beer-taste beverage according to the present embodiment has good sourness and darkness, and has an effect that the taste and sulfide odor is reduced and the flavor is improved. Therefore, as one embodiment of the present invention, the saccharide content in the beer-taste beverage is adjusted to be less than 1.0 g / 100 ml and the protein content is adjusted to 0.20 g / 100 ml or more. There is provided a method for improving the flavor of a beer-taste beverage having a malt ratio of 50% by mass or more and less than 70% by mass. Moreover, as one embodiment of the present invention, the saccharide content in the beer-taste beverage is adjusted to be less than 1.0 g / 100 ml and the protein content is adjusted to 0.20 g / 100 ml or more. Provided is a method for imparting a good acidity and darkness to a beer-taste beverage having a malt ratio of 50% by mass or more and less than 70% by mass, thereby reducing the taste and sulfide odor.

  Hereinafter, based on an Example, this invention is demonstrated more concretely. However, the present invention is not limited to the following examples.

[Test Example 1: Production and evaluation of beer-taste alcoholic beverage (1)]
(Production of beer-taste alcoholic beverages of Test Examples 1-1 to 1-3)
A saccharified solution was produced according to a conventional method by adding 1.28% by mass of a polysaccharide-degrading enzyme to the charging tank with respect to the ratio of malt, water and malt shown in Table 1. The obtained saccharified solution was filtered to obtain wort. To the obtained wort, saccharides (granulated sugar) and hops in the ratios shown in Table 1 were added and boiled, and the precipitate was separated and removed, and then cooled. Beer yeast was added to the obtained pre-fermentation liquid (cold wort) and fermented for a predetermined period to produce beer-taste alcoholic beverages of Test Examples 1-1 to 1-3.

(Production of beer-taste alcoholic beverage of Test Example 1-4)
A beer-taste alcoholic beverage of Test Example 1-4 was produced under the same conditions as in the production of the beer-taste alcoholic beverage of Test Example 1-1 except that some polysaccharide degrading enzymes were not used in the preparation step.

(Measurement of protein amount and calculation of sugar mass)
The water, alcohol content, protein, and ash content of each of the produced beer-taste alcoholic beverages were measured. The moisture and alcohol content were measured by a normal pressure heating drying method. The amount of protein was measured by a quantitative method for total nitrogen (protein) by the modified Dumas method. The amount of ash was measured by the direct ashing method. The beer-taste alcoholic beverage is a beer-taste alcoholic beverage, in which the amount of lipid in the beer-taste alcoholic beverage is 0 g / 100 ml, the amount of dietary fiber is 0 g / 100 ml, and the weight of the beer-taste alcoholic beverage is subtracted from moisture, alcohol, protein and ash. The sugar mass (g / 100 ml) was calculated. The results are shown in Table 1.

(sensory evaluation)
About each produced beer taste alcoholic beverage, the sensory evaluation was performed by the panel of five trained. The sensory evaluation was performed in five stages of 1 to 5 for the evaluation items of acidity, darkness, egg taste, sulfide odor and diacetyl odor, and the average value was used as the evaluation score. The acidity indicates that the higher the numerical value, the less noticeable acidity is felt. The darkness indicates that the higher the numerical value, the better it is felt. The taste is the taste that remains after drinking the beverage, and the higher the value, the less the taste is felt. The sulfide odor and diacetyl odor indicate that the higher the numerical value, the less odor is felt. Moreover, about the flavor as a whole, among the above-mentioned evaluation items, the sum of the evaluation scores of sourness, darkness, taste, and sulfide odor is less than 4, E is 4 or more and less than 8 and C is 8 or more and less than 12 12 or more and less than 16 were evaluated as B, and 16 or more as A. The results are shown in Table 1.

  In the beer-taste alcoholic beverages of Test Examples 1-1 and 1-2 in which the malt ratio in the raw material is about 50% by mass and 60% by mass, respectively, and the sugar content is less than 1.0 g / 100 ml, the malt ratio in the raw material Test example 1-3 in which the saccharide content is less than 1.0 g / 100 ml and the malt ratio in the raw material is about 50 mass% and the saccharide content is 1.01 g / 100 ml Compared with 1-4 beer-taste alcoholic beverages, the acidity was conspicuous, the darkness was insufficient, the taste and sulfide odor were felt, and it was confirmed that the flavor was lacking as a whole.

[Test Example 2: Production and evaluation of beer-taste alcoholic beverage (2)]
(Production of beer-taste alcoholic beverage of Example 1-1)
The ratio of the malt, water and malt shown in Table 2 is 1.28% by mass of polysaccharide degrading enzyme, and 0.07% by mass of malt-based protease having both endo-type and exo-type properties. The saccharified solution was produced according to a conventional method. The obtained saccharified solution was filtered to obtain wort. To the obtained wort, saccharides (granulated sugar) and hops in the ratios shown in Table 2 were added and boiled, and the precipitate was separated and removed, and then cooled. Beer yeast was added to the obtained pre-fermentation liquid (cold wort) and fermented for a predetermined period to produce a beer-taste alcoholic beverage of Example 1-1.

(Production of beer-taste alcoholic beverage of Example 1-2)
In the preparation step, the beer-taste alcoholic beverage of Example 1-2 was used under the same conditions as in the production of the beer-taste alcoholic beverage of Example 1-1, except that 0.40% by mass of protease was used with respect to malt. Manufactured.

(Production of beer-taste alcoholic beverage of Example 1-3)
In the preparation step, the beer-taste alcoholic beverage of Example 1-3 was used under the same conditions as in the production of the beer-taste alcoholic beverage of Example 1-1, except that 1.00% by mass of protease was used with respect to malt. Manufactured.

(Production of beer-taste alcoholic beverage of Example 1-4)
In the preparation process, the beer-taste alcoholic beverage of Example 1-4 was used under the same conditions as in the production of the beer-taste alcoholic beverage of Example 1-1, except that 2.00% by mass of protease was used with respect to malt. Manufactured.

(Production of beer-taste alcoholic beverage of Example 1-5)
Example 1-1 except that 0.15% by mass β-amylase, 0.15% by mass glucoamylase, and 0.08% by mass pullulanase were further added to the pre-fermentation solution in the fermentation process. The beer-taste alcoholic beverage of Example 1-5 was manufactured on the same conditions as manufacture of beer-taste alcoholic beverage.

(Production of beer-taste alcoholic beverage of Example 1-6)
Beer taste of Example 1-1, except that malt in the ratio shown in Table 2, sugars (granulated sugar) in the ratio shown in Table 2, and 0.06% by mass protease in the malt were used in the preparation step. The beer taste alcoholic beverage of Example 1-6 was manufactured on the same conditions as manufacture of an alcoholic beverage.

  The protein amount and sugar mass of each of the produced beer-taste alcoholic beverages were measured and calculated in the same manner as in Test Example 1. The results are shown in Table 2. Moreover, sensory evaluation was performed by the method similar to the said Test example 1 about the acidity of the each manufactured beer taste alcoholic beverage, darkness, an egy taste, a sulfide odor, a diacetyl odor, and the flavor as a whole. The results are shown in Table 2.

  In the beer-taste alcoholic beverages of Examples 1-1 to 1-6 in which the protein content is 0.2 g / 100 ml or more, the test examples 1-1 or 1-2 in which the protein content is less than 0.2 g / 100 ml Compared with a beer-taste alcoholic beverage, it was confirmed that the acidity and darkness were good, the taste and sulfide odor were reduced, and the flavor was improved as a whole.

[Test Example 3: Production and evaluation of beer-taste alcoholic beverage (3)]
To the beer-taste beverage of Example 1-5 produced in Test Example 2, isoamyl acetate was appropriately added so that isoamyl acetate in the beverage had the concentration shown in Table 3, and the beer of Examples 2-1 to 2-3 A taste beverage was prepared. The sensory evaluation was performed in the same manner as in Test Example 1 except that the number of trained panels was four with respect to the acidity, darkness, egg taste, sulfide odor, and diacetyl odor of the prepared beer-taste beverage. Further, the evaluation was made by adding isoamyl odor as an evaluation item. The isoamyl acetate odor indicates that the higher the value, the less odor is felt. Moreover, about the flavor as a whole, among the above-mentioned evaluation items, the sum of the evaluation scores of acidity, darkness, taste, sulfide odor, and isoamyl acetate odor is less than 5, E, 5 or more, less than 10, D, 10 or more Less than 15 was evaluated as C, 15 or more and less than 20 as B, and 20 or more as A. The results are shown in Table 3.

In the beer-taste alcoholic beverages of Examples 1-5, 2-1, and 2-2 having an isoamyl acetate concentration of 3.0 ppm or less, the isoamyl acetate odor was not felt so much and the overall flavor was also improved. On the other hand, in the beer-taste alcoholic beverage of Example 2-3 having an isoamyl acetate concentration of 5.0 ppm, an isoamyl acetate odor is strongly felt compared to Examples 1-5, 2-1, and 2-2. The flavor was improved.

Claims (6)

  A beer-taste beverage in which the ratio of malt in the raw material is 50% by mass or more and less than 70% by mass, the carbohydrate content is less than 1.0 g / 100 ml, and the protein content is 0.20 g / 100 ml or more.   The beer taste drink of Claim 1 whose ratio of the malt in a raw material is 50 mass% or more and less than 67 mass%.   The beer taste drink of Claim 1 or 2 which uses saccharides as a raw material.   The beer taste drink as described in any one of Claims 1-3 whose isoamyl acetate density | concentration is 4.0 ppm or less. Using raw materials containing malt,
The ratio of malt in the raw material is 50 mass% or more and less than 70 mass%,
A method for producing a beer-taste beverage, comprising adjusting the sugar content of the beer-taste beverage to less than 1.0 g / 100 ml and the protein content to be 0.20 g / 100 ml or more. The ratio of malt in the raw material is 50% by mass to 70% by mass, including adjusting the sugar content of the beer-taste beverage to less than 1.0 g / 100 ml and the protein content to be 0.20 g / 100 ml or more. A method of improving the flavor of a beer-taste beverage that is less than.