JP2019205385A - Malt-fermented beverage and method for producing the same - Google Patents

Abstract

To provide a malt-fermented beverage that gives robust drinking feel and increases the intention of continuously drinking.SOLUTION: The malt-fermented beverage includes at least malt and spice as raw materials.SELECTED DRAWING: None

Description

  TECHNICAL FIELD The present invention relates to a malt fermented beverage and a method for producing the malt fermented beverage, and more particularly to a malt fermented beverage that is drinkable and has a high ready-to-drink preparation.

  Various proposals have been made in beer, happoshu and other malt fermented beverages due to diversification of consumer preferences. Grains and carbohydrates such as rice, corn, and starch are widely used as raw materials together with malt because they serve to adjust the taste of fermented malt beverages and to produce fermented malt beverages that meet consumer preferences.

  For example, JP 2010-207215 A (Patent Document 1) describes a beer-taste beverage using at least brown rice and colored malt as raw materials. Brown rice is richer in protein, amino acids, lipids, minerals, and the like than white rice and has a high nutritional effect. However, it is known that unpolished rice has an unfavorable effect such as poor taste and bad taste. According to the present invention, in the production of beer-taste beverages using brown rice, by using colored malt as a part of the raw material, the unpleasant flavor given to the beer-taste beverages of the brown rice component is reduced, and the beer has an excellent flavor It is said that taste drinks can be manufactured.

  In addition, the production process of the malt fermented beverage includes a charging process for saccharification of malt and the like and a fermentation process for fermenting the wort obtained by the process. The taste can be adjusted, and for example, a fermented malt beverage having a light and refreshing taste can be produced by efficiently advancing saccharification and increasing the final appearance fermentation degree. However, when the appearance final fermentation degree is increased with a general amount of raw wort extract, there is a problem that the taste of the malt fermented beverage becomes watery, making it difficult for the consumer to feel like drinking again.

JP 2010-207215 A

  Under such circumstances, an object of the present invention is to provide a malt fermented beverage that has a drinking response and is highly prepared for continuous drinking. Moreover, the other objective of this invention is to provide the manufacturing method of this malt fermented drink.

As a result of intensive studies to achieve the above-mentioned object, the present inventor has used a spice as a part of the raw material, so that malt fermentation is a general raw wort extract amount of beer but has a high appearance final fermentation degree. Even if it is a drink, it has been found that there is a drink response without making it feel watery, and the preparation for continuous drink can be improved, and the present invention has been completed.
Further, as a result of further studies, the present inventor has also found that drinking response and preparation for continuous drinking can be further improved by using roasted rice as a part of raw materials in addition to spices. In particular, the effect of improving preparation for continuous drinking was remarkable.

  That is, the first beverage of the present invention is a malt fermented beverage containing malt and spices as raw materials.

  In the suitable example of the 1st drink of this invention, roasted rice is further included as a raw material.

  Moreover, the 2nd drink of this invention is a drink containing a malt origin component and a spice.

  In the suitable example of the 2nd drink of this invention, a roasted rice origin component is included further.

  In other suitable examples of the first and second beverages of the present invention, the raw wort extract is 12.5% by weight or less.

  In other suitable examples of the first and second beverages of the present invention, the final appearance fermentation degree is 93% or more.

  In another preferred embodiment of the first and second beverages of the present invention, the spice contains chili, chili extract or capsaicin.

  In another preferred embodiment of the first and second beverages of the present invention, the roasted rice is polished rice.

  In another preferred embodiment of the first and second beverages of the present invention, it is a beer-taste beverage.

  The beverage production method of the present invention is a beverage production method of any one of the first and second beverages of the present invention, and at least malt and spices are used as raw materials, and malt is saccharified and then saccharified. The resulting wort is fermented.

  In a preferred example of the method for producing a beverage of the present invention, roasted rice is further used as a raw material, and the roasted rice is saccharified together with malt.

  In another preferred embodiment of the method for producing a beverage of the present invention, the spice is added to the wort before fermentation of the wort.

  ADVANTAGE OF THE INVENTION According to this invention, the malt fermented drink which has a drinking response and is highly prepared for continuous drinking can be provided.

  Below, the malt fermented drink of this invention (it is also called the 1st drink of this invention) is demonstrated in detail. The malt fermented beverage of the present invention contains malt and spices as raw materials. According to the malt fermented beverage of the present invention, by containing a spice as a part of the raw material, it is possible to provide a malt fermented beverage that has a drinking response and a high preparation for continuous drinking.

  In the present specification, the “malt fermented beverage” is a beverage produced through a process of fermenting at least using malt as a raw material, and an alcoholic beverage (distilled liquor, etc.) is mixed with the product obtained through this fermentation process. Also included are prepared beverages. Moreover, the alcohol content of the malt fermented beverage of the present invention is not particularly limited, and may be an alcoholic beverage or a non-alcoholic beverage. In the present specification, the “non-alcoholic beverage” refers to a beverage in which the concentration of ethyl alcohol in the beverage is less than 1% by volume in 100% of the original volume when the temperature is 15 ° C.

The malt fermented beverage of the present invention is preferably a beer-taste beverage. In the present specification, the “beer-taste beverage” refers to a beverage having a beer flavor regardless of the alcohol content. Specifically, beer, happoshu, non-alcohol beer, etc. can be exemplified.
When the malt fermented beverage of the present invention is a beer-taste alcoholic beverage, the alcohol content is preferably 1 to 10%. In the present specification, the alcohol content is expressed as a percentage of the volume of ethyl alcohol contained in the malt fermented beverage with respect to the total volume of the malt fermented beverage, and “%” can also be expressed as “v / v%”.

  The malt fermented beverage of the present invention contains at least malt as a raw material. In the malt, carbohydrates and proteins in the malt are decomposed by the malt's own enzymes and the like in the preparation process, and alcohol and carbon dioxide are generated from the decomposition products of the carbohydrates by the yeast in the fermentation process. In the present specification, a component obtained from saccharification / fermentation from malt is referred to as “malt-derived component”. Examples of malt-derived components include alcohol, carbon dioxide, non-fermentable sugars, nitrogen compounds such as amino acids and peptides, and the like.

  The malt fermented beverage of the present invention can further contain grains and carbohydrates other than malt as raw materials. For the most part, like malt, carbohydrates and proteins are decomposed in the charging process, and alcohol and carbon dioxide can be generated from the decomposition products of carbohydrates in the fermentation process. Specific examples include barley, wheat, oats and other barley, rice, corn (corn), starch, corn, beans such as soybeans, potatoes such as potatoes, liquid sugar and sugar, etc. Examples include saccharide raw materials. Grains and carbohydrates other than malt may be used singly or in combination of two or more.

  In addition, when using other grain raw materials and saccharide raw materials in addition to malt, it is preferable that malt is the main component (component with the highest weight ratio) of these raw materials. In the malt fermented beverage of the present invention, the total of the grain raw material and the sugar raw material other than the malt contained as the raw material is preferably 1 to 100 parts by weight with respect to 100 parts by weight of the malt.

  The grain raw material may be shredded or pulverized. Shredding processing and pulverization processing of grain raw materials can be performed by a conventional method. The pulverized material of the grain material may be a pulverized material such as malt, corn starch, corn grits, etc., which has been subjected to a treatment usually performed before and after the pulverization treatment. For example, a malt pulverized product can be produced by germinating barley by a conventional method, drying it, and then pulverizing it to a predetermined particle size. In addition, as grain materials, those subjected to drying treatment such as freeze-drying may be used. Moreover, you may use what gave the gelatinization process of the contained starch. Depending on the type of grain raw material, saccharification can be efficiently performed by pre-gelatinizing starch. The gelatinization method is not particularly limited, and can be performed by a conventional method such as steaming.

  The malt fermented beverage of the present invention further contains a spice as a raw material. The spice is a substance that can impart a pungent taste, fragrance, color, or the like, but is preferably a pungent spice that can impart at least a pungent taste. By using a spice as a part of the raw material, the lightness of the malt fermented beverage can be improved by stimulation of the spice, but surprisingly, the response to drinking and the preparation for continuous drinking can also be improved.

  Specific examples of spices include spicy spices such as chili, pepper, yam, ginger, onion, garlic, spicy, yam, and radish, among which chili is particularly suitable. These spices may be used individually by 1 type, and may be used in combination of 2 or more types. Moreover, you may use what gave the drying process, the shredding process, the grinding | pulverization process, the grinding process etc. as a spice.

  Moreover, you may use what isolated the pungent component contained in natural products, such as a chili pepper, as a spice. For example, what extracted the pungent component from the chili pepper is called a chili extract. For example, after extracting and pulverizing natural products such as pepper, extraction is performed with water, an organic solvent (preferably an alcohol such as ethanol) or a mixed solvent thereof, and the solvent is distilled off as necessary. .

  Moreover, the pungent component itself can also be used as a spice. In this case, as the pungent component, for example, one obtained by synthesis or one obtained by distillation from an extract can be used. Specific examples of the pungent component include capsaicin, which is a pungent component of chili pepper, piperine, which is a pungent component of pepper, sun shawl, which is a pungent component of yam, gingerol, which is a pungent component of ginger, and sulfurized component, which is a pungent component of onions and garlic. Examples include allyl isothiocyanate, which is a pungent component of allyl, pepper, yam and radish.

  In the malt fermented beverage of the present invention, the amount of spices included as raw materials varies depending on the form of natural products, extracts, pungent components, etc., but when the spices are natural products such as chili peppers, the amount of spices included as raw materials Is preferably 0.001 to 0.1 parts by weight per 100 parts by weight of malt. In the malt fermented beverage of the present invention, the spice preferably contains chili, chili extract or capsaicin, and the proportion of chili, chili extract or capsaicin in the spice is preferably 50% by weight or more, 90% by weight. % Or more is more preferable, and it is particularly preferable that only pepper, pepper extract or capsaicin is used.

  Although the malt fermented drink of this invention can contain rice as a raw material as mentioned above, it is preferable that roasted rice is included as a raw material. In the present specification, “roasted rice” is roasted rice, which has been given a fragrance specific to roasting. By using roasted rice as a part of the raw material in addition to the spices, it is possible to further improve the drinking response and preparation for continuous drinking. In particular, the effect of improving the preparation for continuous drinking is remarkable.

  In the roasted rice, similarly to malt, carbohydrates and proteins in the roasted rice are decomposed in the charging step, and alcohol and carbon dioxide can be generated from the decomposition products of the carbohydrates in the fermentation step. In the present specification, a component obtained from saccharification and fermentation from roasted rice is referred to as “roasted rice-derived component”. Examples of the roasted rice-derived component include non-fermentable sugars, nitrogen compounds such as amino acids and peptides, in addition to alcohol and carbon dioxide.

  Examples of the roasting method include sand roasting, kettle roasting, hot air roasting, drum roasting, far-infrared roasting, and the like, which may be batch type or continuous type, but continuous type sand roasting is preferable. In the malt fermented beverage of the present invention, the roasted rice preferably has an L value of 30 to 70. In the present specification, the “L value” indicating the roasting degree is obtained by measuring the brightness of roasted rice with a color difference meter, assuming that the black L value is 0 and the white L value is 100.

  In the malt fermented beverage of the present invention, the roasted rice is preferably polished rice. Here, polished rice is rice obtained by removing all or part of rice bran from brown rice. In the malt fermented beverage of the present invention, a commercial product can be used as roasted rice.

  In the malt fermented beverage of the present invention, the amount of roasted rice contained as a raw material is preferably 1 to 100 parts by weight with respect to 100 parts by weight of malt.

  When the malt fermented drink of this invention is a beer taste drink, it is preferable that the malt fermented drink of this invention contains a hop as a raw material. Hop is usually used as a raw material for imparting beer flavor and bitterness to beer-taste beverages. Hops can also be used as hop processed products. A hop processed product refers to a hop product obtained by variously processing the hop. Processed hop products include, for example, dried spikelets that are dried hops, hop pellets that are formed into hop pellets, hop extracts that are extracted with organic solvents and carbon dioxide, and isopized hop extracts that are obtained by isolating hops. Etc. are included.

  The malt fermented beverage of the present invention preferably has a bitterness value (BU) of 10 or more, more preferably 15 or more. Moreover, it is preferable that a bitterness value (BU) is 50 or less, and it is more preferable that it is 40 or less. The bitterness value can be measured, for example, according to the Analytica-EBC standard method of EBC (European Brewery Convection).

  The malt fermented beverage of the present invention contains drinking water as a raw material. The malt fermented beverage of the present invention includes fruits (including fruit juices and dried fruits, and extracts from fruits), vegetables (vegetable juices and dried vegetables, and extracts from vegetables) as necessary. In addition, materials such as sweeteners, pigments, fragrances, and the like that can add flavor, taste, or color to the malt fermented beverage may be included as a raw material. In addition, the malt fermented beverage of the present invention includes a pH adjuster (such as baking soda), vitamins, peptides, amino acids, water-soluble dietary fiber, antioxidants, stabilizers, emulsifiers, and the like as necessary. Ordinarily used raw materials and food additives may be used as raw materials.

The malt fermented beverage of the present invention is not particularly limited with respect to the value of the original wort extract, but it can be exemplified that the original wort extract is 15% by weight or less, and 12.5% by weight or less. Preferably there is. In the malt fermented beverage of the present invention, the raw wort extract can be exemplified as 8% by weight or more, and preferably 10% by weight or more. Generally, the drinking response of the malt fermented beverage can be increased by increasing the raw wort extract value, and the lightness of the malt fermented beverage can be increased by decreasing the original wort extract value.
In the present specification, the raw wort extract is an extract contained in the wort after saccharification treatment. Version) ”can be obtained.

  The malt fermented beverage of the present invention is not particularly limited with respect to the value of the final appearance fermentation degree, but it can be exemplified that the final appearance fermentation degree is 90% or more, and preferably 93% or more. . Generally, the lightness of the malt fermented beverage can be increased by increasing the final appearance fermentation degree. For example, in a malt fermented beverage that is about 12.5% by weight or less of the original wort extract of a typical beer, if the final final fermentation degree is too high, the wateryness In the malt fermented beverage of the present invention, a malt fermented beverage that does not feel watery and has a drinking response even if the final fermentation degree of appearance is 93% or more. Can be provided. Moreover, in the malt fermented drink of this invention, it can illustrate that an external appearance final fermentation degree is 105% or less, and it is preferable that it is 102% or less.

In the present invention, the final appearance fermentation degree means the ratio of the sugar concentration that yeast can consume as a nutrient source for alcohol fermentation out of the total sugar concentration contained in the liquid before fermentation. For example, the final appearance fermentation degree “Vs end” of a malt fermented beverage using malt as a raw material can be obtained by the following formula (1).
Formula (1) Vs end (%) = 100 × (P-Es end) / P
Here, in Formula (1), "Es end" shows the external appearance extract of a malt fermented drink when all the residual sugar which a yeast can consume is consumed by yeast addition. The appearance extract can be obtained by the following formula (2) as described in, for example, “BCOJ beer analysis method (published by the Japan Brewing Association, edited by the Brewery Association, revised on November 1, 2004)”.
Formula (2) Es end = −460.234 + 662.649 × SG _EA −202.414 × SG _EA ²
Here, in Formula (2), _SGEA is specific gravity of a degassed malt fermented drink. Further, in the formula (1), “P” is a raw wort extract and described in “BCOJ beer analysis method (published by the Japan Brewing Association, edited by the Brewery Association, revised on November 1, 2004)”. It can be determined by a method. In addition, the appearance final fermentation degree of the malt fermented drink using raw materials other than malt as a raw material can also be determined according to the method described above. It should also be noted that the appearance extract “Es end” may have a larger value than the original wort extract “P”, so that the appearance final fermentation degree may exceed 100%. The appearance final fermentation degree can be controlled, for example, by adjusting the saccharification conditions, the presence / absence of an enzyme when saccharifying the raw material, and the type and blending amount of raw materials. For example, if the saccharification time is increased, the sugar concentration that can be used by the yeast can be increased, and the final appearance fermentation degree can be increased.

  In the fermented malt beverage of the present invention, the carbohydrate content can be exemplified as 1 to 4 g / 100 ml. In the present specification, carbohydrate means a carbohydrate that is not dietary fiber.

In the malt fermented drink of this invention, it can illustrate that an amino acid concentration is 5-20 mg / 100mL as amino nitrogen (AN).
Amino nitrogen (A-N) means amino nitrogen concentration [mg / 100 mL], for example, analysis by the ninhydrin method (beer brewing association: beer analysis method, 8.18 (1990)). Can do.

  The malt fermented beverage of the present invention is usually an effervescent beverage containing carbon dioxide, but may be a non-effervescent beverage.

  Although the pH of the malt fermented beverage of the present invention can be appropriately set according to the type, the pH is adjusted to a range of, for example, 2.5 to 5.0.

  In addition, since malt which is a raw material exists as a “malt-derived component” in the final beverage, the malt fermented beverage which is the first beverage of the present invention is expressed as a beverage containing a malt-derived component and a spice. Can do. That is, the 2nd drink of this invention is a drink containing a malt origin component and a spice. In addition, since roasted rice that can be used as a raw material exists as a “roasted rice-derived component” in the final beverage, the second beverage of the present invention contains a malt-derived component, a roasted rice-derived component, and a spice. It is preferable that it is a beverage containing.

  Other embodiments of the second beverage of the present invention are as described in the description of the malt fermented beverage of the present invention. If a specific example is given, it is preferable that the 2nd drink of this invention is a beer taste drink. Moreover, in the 2nd drink of this invention, it is preferable that a raw wort extract is 12.5 weight% or less. In the second beverage of the present invention, the appearance final fermentation degree is preferably 93% or more. In the second beverage of the present invention, the spice preferably contains chili, a chili extract or capsaicin. In the second beverage of the present invention, the roasted rice is preferably polished rice.

  Next, the manufacturing method of the drink of this invention is demonstrated in detail. In the method for producing a beverage of the present invention, malt is saccharified using at least malt and spices as raw materials, and then wort obtained by saccharification is fermented. The method for producing a beverage of the present invention is a method capable of producing the first and second beverages of the present invention described above, and can provide a malt fermented beverage that has a drinking response and a high ready-to-drink preparation.

The method for producing a beverage of the present invention uses at least malt and spices as raw materials, but preferably contains roasted rice as a raw material. By using roasted rice as a part of the raw material in addition to the spices, it is possible to further improve the drinking response and preparation for continuous drinking. In particular, the effect of improving the preparation for continuous drinking is remarkable. Moreover, when a malt fermented drink is a beer taste drink, it is preferable that the manufacturing method of the drink of this invention contains a hop as a raw material.
In addition, the substance which can be used as a raw material for the manufacturing method of the drink of this invention is as having described in description of the malt fermented drink of this invention.

The method for producing a beverage of the present invention includes a step of saccharifying malt (referred to as a preparation step). In the preparation process, wort is prepared from malt as a raw material and starch from other grain raw materials and sugar raw materials used as necessary. In the charging process, malt, other grain raw materials and sugar raw materials, and warm water are added to a charging tank and mixed to prepare a miche. Here, the malt and other grain raw materials are preferably used in a finely crushed shape. Miche can be prepared by a conventional method, for example, by holding at 40 to 60 ° C. for 20 to 90 minutes. Moreover, you may add other raw materials, enzyme agents, such as a saccharifying enzyme and protease, as needed. In the present invention, the saccharifying enzyme means an enzyme that decomposes starch to produce sugar, and is also contained in malt itself, and examples thereof include α-amylase, glucoamylase, and prunalase.
In the beverage production method of the present invention, it is preferable to saccharify roasted rice together with malt. When the method for producing a beverage of the present invention uses roasted rice as a raw material, the roasted rice is usually added to the charging tank together with malt in the charging process.
Thereafter, the temperature of the mash is gradually raised and maintained at a predetermined temperature for a certain period of time, thereby saccharifying the starchy substance using a malt-derived enzyme or an enzyme added to the mash (saccharification treatment). The temperature and time during the saccharification treatment can be appropriately determined in consideration of the type of enzyme used, the amount of miche, the quality of the target malt fermented beverage, and the like, for example, 30 to 90 at 60 to 72 ° C. This can be done by holding for a minute. After maintaining the saccharification treatment at 76 to 78 ° C. for about 10 minutes, the mash is filtered in a wort filtration tank to obtain wort from which the solid content has been removed. In addition, part of the malt, part or all of other cereal raw materials and sugar raw materials, and maiche prepared by adding hot water to the charging kettle and saccharified, and then saccharified in the aforementioned charging tank You may obtain wort by filtering what was mixed with the mash in a wort filtration tank.

  In the charging step, the wort after saccharification is boiled (boiling process). In order to adjust the amount of the original wort extract, water may be added to the wort before performing the boiling treatment. When the malt fermented beverage is a beer-taste beverage, the obtained wort is usually transferred to a boiling kettle and boiled with hops. Hops may be mixed at any stage from the start of boiling to the end of boiling. In addition, if necessary, raw materials other than hops can be added to the wort. The boiled wort is transferred to a precipitation tank called whirlpool, and after removing hop koji and coagulated protein produced by boiling, it is cooled to an appropriate fermentation temperature by a plate cooler. The fermentation temperature is usually 8 to 15 ° C.

  The method for producing a beverage of the present invention uses a spice as a raw material, but since the spice does not need to be subjected to a treatment such as saccharification, boiling, fermentation, etc., the timing of adding the spice is arbitrary, but the fermentation of wort is not necessary. It is preferred to add spices to the wort before doing so. For example, it is preferable to add a spice to the wort after the saccharification treatment, and it is more preferable to add a spice to the wort after the boiling treatment.

  The method for producing a beverage of the present invention further includes a step of fermenting wort obtained by a preparation step (referred to as a fermentation step). In the fermentation process, yeast is added to the cooled wort or wort to which optional raw materials such as spices are added as necessary, and transferred to a fermentation tank for fermentation. The fermentation temperature is usually 8 to 15 ° C., and the period is preferably 3 to 10 days. The yeast used for fermentation is not particularly limited, and any yeast that can decompose sugars in wort into alcohol and carbon dioxide can be used, but it is usually selected appropriately from yeasts used in the production of alcoholic beverages. Can be used. For example, when the malt fermented beverage is a beer-taste beverage, beer yeast can be used. In addition, upper surface fermentation yeast may be sufficient and bottom surface fermentation yeast may be sufficient. By filtering the fermented liquid after the fermentation step, yeasts and the like can be removed to produce a malt fermented beverage.

  The manufacturing method of the drink of this invention can include the process (alcohol storage process) which ripens the fermented liquor obtained by a fermentation process. In the liquor storage process, the fermented liquid obtained by the fermentation process is aged in a liquor storage tank, and stored and stabilized under a low temperature condition of about 0 ° C. By filtering the fermented liquid after aging, yeasts and the like can be removed to produce a malt fermented beverage.

  In the beverage production method of the present invention, in order to obtain a desired alcohol concentration, a suitable amount of water may be added and diluted before or after filtration of the fermented liquid obtained by the fermentation process or the storage process. In addition, in the method for producing a beverage of the present invention, before or after filtration of the fermented liquid obtained by the fermentation process or the storage process, a material capable of adding aroma, taste or color to the carbon dioxide gas or malt fermented drink is added. May be.

  In the method for producing a beverage of the present invention, an alcohol-containing distillate may be mixed before or after filtration of the fermented liquid obtained by the fermentation process or the storage process, to obtain liqueurs or the like. Here, the alcohol-containing distillate is a solution containing alcohol obtained by distillation operation. The alcohol-containing distillate is not particularly limited as long as it is edible, and those generally classified as distilled liquor can be used. Examples of the alcohol-containing distillate include spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu. The alcohol-containing distillate is more preferably spirits because it has little influence on taste and is less likely to damage the malt feeling.

  The malt fermented drink obtained by the production method of the present invention can be provided as a container-packed drink by filling and sealing containers such as bottles, cans and barrels.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the following examples.

<Example of preparation of test product>
(Sample A)
-Preparation process The mash was prepared by adding 40 kg of crushed malt, 10 kg of crushed white rice, and warm water as raw materials to the preparation tank and mixing them. Next, after saccharification, the enzyme was inactivated at 76 ° C., and the resulting liquid (wort) was filtered. After filtration, the wort was placed in a boiling kettle, water was added to 200 L, and an appropriate amount of hops was added. After adding hops, the mixture was boiled for 90 minutes to obtain 180 L of wort. Then, after adding hot water and re-adjusting the liquid volume to 200 L, solid-liquid separation was performed in a whirlpool (swirl separation tank). After solid-liquid separation, the wort was cooled by a heat exchanger.
-Fermentation process Yeast was added to the wort obtained in the preparation process, it moved to the fermentation tank, and fermentation was performed. The fermented liquor after fermentation was clarified by filtration, diluted to a volume of 1.2 times, filled into a container, and a beer-taste beverage (sample A) was produced. In Sample A, the raw wort extract was 12% by mass, the final appearance fermentation degree was 95%, the alcohol content was 6%, and the pH was 4.4.

(Sample B)
In the preparation process, except that 5 g of chili was added to the wort after boiling, the raw wort extract was 12% by mass, the final final fermentation degree was 95%, and alcohol, as in the preparation example of Sample A A beer-taste beverage (sample B) having a content of 6% and a pH of 4.4 was produced.

(Sample C)
In the preparation process, the raw wort extract was 12% by weight and the final final fermentation degree was 95 as in the preparation example of Sample A, except that 10 kg of crushed roasted rice was used instead of 10 kg of crushed white rice. A beer-taste beverage (sample C) having an alcohol content of 6%, an alcohol content of 6% and a pH of 4.4 was produced. The roasted rice used was roasted polished rice, the roasting method was continuous sand roasting, and the roasting degree was L = 53.

(Sample D)
In the preparation step, the raw wort extract was 12% by weight and the final final fermentation degree was 95 as in the preparation example of Sample B, except that 10 kg of crushed roasted rice was used instead of 10 kg of crushed white rice. A beer-taste beverage (sample D) having an alcohol content of 6%, an alcohol content of 6% and a pH of 4.4 was produced. The roasted rice used was the same roasted rice as Sample C.

<Sensory evaluation>
About the prepared beer-taste beverages, 5 trained panelists (Female 20s: 1, Male 20s: 1, Female 30s: 1, Male 30s: 1, Male 40s: 1: 1 ), “Lightness”, “responding to drinking” and “would you like to continue drinking” were evaluated on a 5-point scale from 1 to 5. Table 1 shows the average score of the panelists.
・ About “lightness”, the lower the score, the less light, the higher the score, the lighter.
-Regarding “drinking response”, the lower the score, the less the response, and the higher the score, the better the response.
-Regarding “I want to continue drinking”, the lower the score, the lower the tendency to continue drinking, and the higher the score, the higher the tendency to continue drinking.

<Test results>
Table 1 shows the following.
-Sample B is a malt fermented beverage containing malt, white rice and chili as raw materials, but it can improve lightness compared to sample A, and can also improve drinking response and preparation for continuous drinking.
-Sample C is a malt fermented beverage containing malt and roasted rice as raw materials, but although it can improve drinking response compared to sample A, it reduces lightness and preparation for continuous drinking.
Sample D is a malt fermented beverage containing malt, roasted rice, and chili as raw materials, but compared with sample A, it is possible to improve drinking response and preparation for continuous drinking. As can be seen from the results of Sample C, the use of roasted rice tends to reduce the preparation for continuous drinking, but when roasted rice is used in malt fermented beverages containing spices as raw materials, the preparation for continuous drinking derived from spices The effect of improving the preparation for continuous drinking larger than the improvement effect of can be obtained.

Claims (12)

  A malt fermented beverage containing malt and spices as raw materials.   The malt fermented beverage according to claim 1, further comprising roasted rice as a raw material.   A beverage comprising malt-derived ingredients and spices.   Furthermore, the drink of Claim 3 containing a roasted rice origin component.   The drink as described in any one of Claims 1-4 whose raw wort extract is 12.5 weight% or less.   The beverage according to any one of claims 1 to 5, wherein the appearance final fermentation degree is 93% or more.   The beverage according to any one of claims 1 to 6, wherein the spice contains chili, chili extract or capsaicin.   The drink according to any one of claims 1 to 7, wherein the roasted rice is polished rice.   The beverage according to any one of claims 1 to 8, which is a beer-taste beverage. Use at least malt and spices as raw materials,
The manufacturing method of the drink as described in any one of Claims 1-9 which performs saccharification of malt and then ferments wort obtained by saccharification.   Furthermore, the manufacturing method of the drink of Claim 10 which performs saccharification of roasted rice with malt using roasted rice as a raw material.   The manufacturing method of the drink of Claim 10 or 11 which adds the said spice to wort before performing fermentation of wort.