JP2020195317A - Beer taste beverage - Google Patents

Abstract

To provide a novel beer taste beverage (for example, a beer taste beverage that gives balanced sense of quality taste, refreshing stimulus, and mellow beer taste).SOLUTION: A beer taste beverage has a malt ratio of 50 mass% or more and 100 mass% or less, a carbohydrate concentration of 1.0 g/100 mL or less, and an alcohol content of 4.5 (v/v)% or more.SELECTED DRAWING: None

Description

The present invention relates to a beer-taste beverage.

Traditionally, various beer-taste beverages have been studied and offered in response to the diversified tastes of recent consumers. From the viewpoint of health, the demand for low-carbohydrate beer-taste beverages is increasing.
For example, Patent Document 1 describes a low-carbohydrate beer-taste fermented alcoholic beverage in which malt and / or ungerminated wheat is used as a part of a raw material and a peptide concentration having a predetermined molecular weight is prepared.

Japanese Unexamined Patent Publication No. 2016-149975

Under such circumstances, a new beer-taste beverage (for example, a beer-taste beverage that allows a well-balanced feeling of high-quality taste, refreshing stimulation, and mellow beer-likeness) is required.

The present invention provides a beer-taste beverage in which the malt ratio, sugar concentration, and alcohol content are adjusted within a predetermined range.
That is, the present invention includes the following aspects of the invention.
[1]
The malt ratio is 50% by mass or more and 100% by mass or less.
Carbohydrate concentration is 1.0 g / 100 mL or less, and
A beer-taste beverage having an alcohol content of 4.5 (v / v)% or more.
[2]
The beer-taste beverage according to the above [1], wherein the beer-taste beverage is beer.
[3]
The beer-taste beverage according to the above [1] or [2], which satisfies the following conditional expression (1).
-Conditional expression (1): Y / X ≧ 10.0
[In the above formula (1), X indicates the sugar concentration (unit: g / 100 mL) of the beer-taste beverage, and Y indicates the alcohol content (unit: (v / v)%) of the beer-taste beverage. ]
[4]
The beer-taste beverage according to any one of the above [1] to [3], wherein the total polyphenol content is 60 mass ppm or more based on the total amount of the beer-taste beverage.
[5]
The beer-taste beverage according to any one of the above [1] to [4], which satisfies the following conditional expression (2).
-Conditional expression (2): Z / X ≧ 180
[In the above formula (2), X indicates the sugar concentration (unit: g / 100 mL) of the beer-taste beverage, and Z indicates the total polyphenol content (unit: mass ppm) of the beer-taste beverage. ]
[6]
Manufactures beer-taste beverages with a malt ratio of 50% by mass or more and 100% by mass or less, a sugar concentration of 1.0 g / 100 mL or less, and an alcohol content of 4.5 (v / v)% or more. How to do
A method for producing a beer-taste beverage, which comprises the following steps (1) and (2).
-Step (1): A step of preparing a fermentation raw material solution by saccharifying a mixture containing water and malt.
-Step (2): A step of adding yeast to the fermentation raw material solution to perform alcoholic fermentation.
[7]
The method for producing a beer-taste beverage according to the above [6], which does not include a step of adding spirits derived from grains.

The beer-taste beverage of one preferred embodiment of the present invention can have a good balance of good taste, refreshing stimulation, and mellow beer-likeness.

1. 1. Beer-taste beverages In the present specification, the “beer-taste beverages” refer to alcohol-containing carbonated beverages having a beer-like flavor. Therefore, "beer-taste beer" includes not only beer, which is a fermented malt beverage obtained by fermenting malt, hops, and water as raw materials with yeast, but also esters and higher alcohols (for example, acetic acid). A beer fragrance containing isoamyl, ethyl acetate, n-propanol, isobutanol, acetaldehyde) and the like is added, and a carbonated beverage having a beer flavor is also included.

The beer-taste beverage of the present invention has a malt ratio of 50% by mass or more and 100% by mass or less and a sugar concentration of 1.0 g / g by preparing conditions for decomposition of sugar and assimilation by yeast in the manufacturing process. It is a beverage prepared so that the content is 100 mL or less and the alcohol content is 4.5 (v / v)% or more.

In recent years, from the viewpoint of health, the demand for low-carbohydrate beer-taste beverages has been increasing.
Low-carbohydrate beer-taste beverages that have been generally distributed so far have a low malt ratio, a low amount of malt-derived sugar, and a low sugar concentration, so the malt-derived taste is hard to feel and is beer-like. Is likely to be a damaged beverage.
There is also a method of preparing a low-sugar beer-taste beverage by diluting a beer-taste beverage obtained with a high malt ratio to lower the sugar concentration, but such a beverage has not only a taste but also an alcohol concentration. The beverage becomes less irritating, less irritating, and less beer-like.

On the other hand, the beer-taste beverage of the present invention has a low sugar concentration of 1.0 g / 100 mL or less and a high malt ratio, so that it has a high-quality taste. In addition, the alcohol content is adjusted to 4.5 (v / v)% or more, and a refreshing stimulus can be felt.
Therefore, the beer-taste beverage of the present invention can be a beverage that has a good balance of high-quality taste, refreshing stimulation, and mellow beer-likeness while having low sugar content.

The malt ratio of the beer taste beverage of the present invention is 50% by mass or more and 100% by mass or less, but may be 60% by mass or more and 100% by mass or less, or 70% by mass or more and 100% by mass or less. , 80% by mass or more and 100% by mass or less, or 90% by mass or more and 100% by mass or less.
In the present specification, the “malt ratio” means a value calculated on April 1, 2018 in accordance with the Liquor Tax Law on the construction date and the liquor administration related laws and regulations.

The sugar concentration of the beer-taste beverage of the present invention is 1.0 g / 100 mL or less, but may be 0.8 g / 100 mL or less, 0.6 g / 100 mL or less, and 0. It may be 5 g / 100 mL or less, or less than 0.5 g / 100 mL.
In addition, in this specification, "sugar" means sugar based on the nutrition labeling standard of food (Ministry of Health, Labor and Welfare Notification No. 176 of 2003), and specifically, from the target food, protein. It means the one excluding fat, dietary fiber, ash, alcohol and water. Therefore, the amount of sugar in a food can be calculated by subtracting the amounts of protein, fat, dietary fiber, ash and water from the weight of the food.
Here, the amounts of protein, lipid, dietary fiber, ash and water can be measured by the methods listed in the nutrition labeling standards. Specifically, the amount of protein is measured by the nitrogen quantitative conversion method, the amount of lipid is measured by the ether extraction method, the amount of dietary fiber is measured by the Proski method, and the amount of ash is measured by the direct ashing method. However, the amount of water can be measured by the vacuum heating and drying method.

Further, in the present specification, the alcohol content is expressed as a volume / volume-based percentage ((v / v)%). The alcohol content of the beverage can be measured by any known method, for example, by a vibrating densitometer.

In the beer-taste beverage of one aspect of the present invention, the alcohol content is preferably 4.6 (v / v)% or more, more preferably 5.1, from the viewpoint of making a beer-taste beverage in which a refreshing stimulus can be felt. It is (v / v)% or more, more preferably 5.4 (v / v)% or more, and even more preferably 6.0 (v / v)% or more.
From the viewpoint of making a beer-taste beverage that is easy to drink, the alcohol content is preferably 20.0 (v / v)% or less, more preferably 15.0 (v / v)% or less, and even more preferably 10.0 ( It is v / v)% or less.

Further, the beer-taste beverage according to one aspect of the present invention preferably satisfies the following conditional expression (1).
-Conditional expression (1): Y / X ≧ 10.0
[In the above formula (1), X indicates the sugar concentration (unit: g / 100 mL) of the beer-taste beverage, and Y indicates the alcohol content (unit: (v / v)%) of the beer-taste beverage. ]

The conditional expression (1) is an index indicating that the beer-taste beverage has a refreshing stimulus even if it has a low sugar content. That is, if the Y / X value is 10.0 or more, it can be a low-carbohydrate beer-taste beverage with a refreshing stimulus.
The value of Y / X defined by the conditional expression (1) is 10.0 or more, but from the above viewpoint, it is preferably 11.0 or more, more preferably 12.0 or more, still more preferably 13.0 or more. , More preferably 14.0 or more, particularly preferably 15.0 or more, and from the viewpoint of making a beer-taste beverage that is easy to drink, preferably 100.0 or less, more preferably 50.0 or less, still more preferably. It is 40.0 or less, more preferably 30.0 or less.

In addition, in order to adjust the alcohol content of the beer-taste beverage, it is conceivable to further contain and adjust the spirits derived from grains as the alcohol component.
Here, spirits are alcoholic beverages obtained by using grains such as wheat, rice, buckwheat, and corn as raw materials, saccharifying them with malt or, if necessary, an enzyme agent, fermenting them with yeast, and then further distilling them. means.
However, the beer-taste beverage of one aspect of the present invention preferably has a high-quality taste and does not contain spirits from the viewpoint of making a beer-like beer-taste beverage.

Moreover, from the same viewpoint as above, the beer-taste beverage of one aspect of the present invention is preferably beer.
In the present specification, "beer" refers to a beverage obtained by fermenting malt, hops, and water as raw materials with yeast, specifically, April 1, 2018. It means the one defined in the Liquor Tax Law on the construction date and the liquor administration related laws and regulations.
That is, when the beer-taste beverage of one aspect of the present invention is beer, the alcohol content (Z) is adjusted by a fermentation step using yeast.

Further, in the beer-taste beverage of one aspect of the present invention, the total polyphenol content is based on the total amount (100% by mass) of the beer-taste beverage, and has a high-quality taste to make the beer-taste beverage more like beer. Therefore, it is preferably 60% by mass or more, more preferably 70% by mass or more, further preferably 80% by mass or more, still more preferably 90% by mass or more, and it makes the turbidity stability of the beer good and the mouthpiece is open. From the viewpoint of making a light and easy-to-drink beer, it is preferably 200% by mass or less, more preferably 170% by mass or less, still more preferably 150% by mass or less, still more preferably 130% by mass or less.

As used herein, the term "total polyphenol content" means the total amount of polyphenols contained in the total amount (100% by mass) of beer-taste beverages.
The polyphenol means a compound in which two or more hydrogens of an aromatic hydrocarbon are substituted with a hydroxyl group, and specific examples thereof include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins.

In this specification, the total polyphenol content is described in, for example, the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the Brewers Association of Japan International Technical Committee [Analysis Committee], revised in 2013). It can be measured by the methods used.

The total polyphenol content can be controlled by adjusting the amount of raw materials having a high polyphenol content, such as barley malt and malt husk (grain bark).
In general, malt with husk (grain bark) has a high content of polyphenols, and soybean, yeast extract, wheat, wheat malt and the like have a low content of polyphenols. It is possible to adjust the content of polyphenols to a desired range by appropriately selecting such raw materials and adjusting the amount used.

Further, the beer-taste beverage according to one aspect of the present invention preferably satisfies the following conditional expression (2).
-Conditional expression (2): Z / X ≧ 180
[In the above formula (2), X indicates the sugar concentration (unit: g / 100 mL) of the beer-taste beverage, and Z indicates the total polyphenol content (unit: mass ppm) of the beer-taste beverage. ]

The above conditional expression (2) is an index showing that the beverage has a good taste even if it has a low sugar content and is a beer-like beverage. That is, if the Z / X value is 180 or more, it can be a low-carbohydrate beer-taste beverage with a refreshing stimulus.
The value of Z / X defined by the conditional expression (2) is 180 or more, but from the above viewpoint, it is preferably 190 or more, more preferably 200 or more, still more preferably 210 or more, still more preferably 220 or more. It is particularly preferably 230 or more, and from the viewpoint of making a beverage having a light mouth and easy to drink, it is preferably 1000 or less, more preferably 850 or less, still more preferably 700 or less, still more preferably 500 or less.

The color of the beer-taste beverage of one aspect of the present invention is not particularly limited, but may be amber or golden like ordinary beer, black like black beer, or colorless and transparent, or a colorant. Etc. may be added to give a desired color. The color of the beer-taste beverage can be discriminated with the naked eye, but may be defined by the total light transmittance, chromaticity, or the like.

The pH of the beer-taste beverage of one aspect of the present invention is not particularly limited, but is preferably 2.0 to 4.5, and more preferably 3.0 to 4.5. When the pH of the beer-taste beverage is 4.5 or less, the generation of microorganisms can be suppressed, and when the pH is 2.0 or more, the flavor of the beverage is likely to be improved.

The beer-taste beverage of one aspect of the present invention may be any form in which the beverage is packed in a container, and examples of the container include, for example, bottles, PET bottles, cans, or barrels, but it is particularly easy to carry. From the viewpoint, cans, bottles, and PET bottles are preferable.

2.1 Raw materials The main raw materials for the beer-taste beverage of one aspect of the present invention are water and malt, but hops are preferably used, and in addition, sweeteners, water-soluble dietary fibers, bitterness agents or bitterness-imparting agents. , Antioxidants, fragrances, acidulants and the like may be used.
It is preferable that the raw materials are appropriately selected so that the sugar concentration and the total polyphenol content of the obtained beer-taste beverage are within the above ranges.

Malt refers to the seeds of barley, wheat, rye, oats, oats, adlay, oats, etc. that are germinated, dried, and rooted, regardless of the place of origin or variety. You may.
In one aspect of the present invention, it is preferable to use barley malt. 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 two-row barley and six-row barley, but any of them may be used. Further, in addition to normal malt, colored malt and the like can also be used. When using colored malt, different types of colored malt may be used in appropriate combinations, or one type of colored malt may be used.

Moreover, you may use a grain other than malt together with malt.
Such grains include, for example, wheat (barley, wheat, rye, crow wheat, oats, pigeons, oats, etc.), rice (white rice, brown rice, etc.), sorghum, sorghum, potatoes, etc. that do not correspond to malt. , Beans (soybeans, oats, etc.), buckwheat, sorghum, barley, hie, starch obtained from them, extracts (extracts) of these, and the like.

Examples of the hop form used in one aspect of the present invention include pellet hops, powdered hops, hop extracts and the like. Further, as the hop to be used, a processed hop product such as an isolated hop or a reduced hop may be used.
The amount of hops added is appropriately adjusted, but is preferably 0.0001 to 1% by mass with respect to the total amount of the beverage.

Examples of sweeteners include commercially available saccharified liquids obtained by decomposing grain-derived starch with acid or enzyme, commercially available sugars such as starch syrup, sugars of trisaccharides or higher, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. Can be mentioned.
The form of these saccharides may be a liquid such as a solution or a solid such as a powder.
In addition, there are no particular restrictions on the type of starch raw material grain, the method for purifying starch, and the treatment conditions such as hydrolysis with enzymes or acids. For example, a saccharide having an increased proportion of maltose may be used by appropriately setting the conditions for hydrolysis with an enzyme or acid. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions thereof (sugar solution) can also be used.
Examples of the artificial sweetener include aspartame, acesulfame potassium (acesulfame K), sucralose and the like.

Examples of the water-soluble dietary fiber include indigestible dextrin, polydextrose, guar gum decomposition product, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc. from the viewpoint of versatility such as stability and safety. , Indigestible dextrin or polydextrose is preferred.

In a beer-taste beverage, the bitterness is preferably imparted by hops or the like, but a bitterness agent or a bitterness-imparting agent may also be used.
The bitterness agent or bitterness-imparting agent is not particularly limited, and those used as a bitterness-imparting agent in ordinary beer and sparkling liquor can be used. , Mannentake, Laurel, Mannentake, Quassin, Citrus extract, Nigaki extract, Coffee extract, Tea extract, Bitter gourd extract, Hass germ extract, Kidachi aloe extract, Mannen wax extract, Reishi extract, Laurel extract, Examples include sage extract and caraway extract.

The antioxidant is not particularly limited, and those used as an antioxidant in ordinary beer and low-malt beer can be used, and examples thereof include ascorbic acid, erythorbic acid, and catechin.

The fragrance is not particularly limited, and a general beer fragrance can be used. The beer flavor is used for beer-like flavoring and contains brewing components and the like generated by fermentation.
The beer-taste beverage contains ethyl acetate produced by alcoholic fermentation, and the ethyl acetate has a function as a flavor. Therefore, when alcoholic fermentation is involved in the production process of the beer-taste beverage, it is not particularly necessary to add the beer flavor separately, but the beer flavor may be added if desired.
Examples of beer flavors other than ethyl acetate include esters and higher alcohols, and specific examples thereof include isoamyl acetate, n-propanol, isobutanol, and acetaldehyde.

The acidulant is not particularly limited as long as it is a substance having a sour taste, and is, for example, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconodeltalactone or theirs. Salt is mentioned.
Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid or salts thereof are preferable, and phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid or them. Salt is more preferred.
These acidulants may be used alone or in combination of two or more.

2.2 Carbon dioxide gas The carbon dioxide gas contained in the beer-taste beverage of one aspect of the present invention may be carbon dioxide gas contained in the raw material, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas. You may.
When alcoholic fermentation is involved in the process of producing a beer-taste beverage, carbon dioxide gas generated by alcoholic fermentation can be used as it is, but carbonated water may be added as appropriate to adjust the amount of carbon dioxide gas.

The amount of carbon dioxide gas contained in the beer-taste beverage of one aspect of the present invention is represented by the carbon dioxide gas pressure of the beverage, but this is not particularly limited as long as the effect of the present invention is not impaired. Typically, the upper limit of the carbon dioxide gas pressure of beverage 5.0 kg ^/ cm 2, was 4.5 kg / cm ^2, or 4.0 kg / cm ^2, the lower limit is 0.20kg ^/ cm 2, 0.50kg ^/ It is cm ² or 1.0 kg / cm ² , and any of these upper and lower limits may be combined. For example, carbon dioxide gas pressure of the beverage, 0.20 kg / cm ² or more 5.0 kg / cm ² or less, 0.50 kg / cm ² or more 4.5 kg / cm ² or less, or, 1.0 kg / cm ² or more 4. It may be 0 kg / cm ² or less.
In the present specification, the gas pressure means the gas pressure in the container except for special cases.
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, open the stopcock of the gas internal pressure gauge once to release the gas, close the stopper again, and close the gas internal pressure gauge. It can be measured by using a method of swinging and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

2.3 Other Additives In the beer-taste beverage of one aspect of the present invention, various additives may be added as necessary without interfering with the effects of the present invention.
Examples of such additives include colorants, foam-forming agents, fermentation accelerators, yeast extracts, protein-based substances such as peptide-containing substances, and seasonings such as amino acids.
The colorant is used to give a beer-like color to a beverage, and a caramel color or the like can be used. Foam-forming agents are used to form beer-like foam in beverages or to retain foam in beverages, and are plant-extracted saponin-based substances such as soybean saponin and kiraya saponin, and plants such as corn and soybean. Proteins, peptide-containing substances, protein-based substances such as bovine serum albumin, yeast extracts and the like can be appropriately used.
The fermentation accelerator is used to promote fermentation by yeast, and for example, yeast extract, bran components such as rice and wheat, vitamins, mineral agents and the like can be used alone or in combination.

2.4 Method for producing beer-taste beverage The method for producing a beer-taste beverage according to one aspect of the present invention may be a method having a step of adding yeast to a raw material containing water and malt and performing alcoholic fermentation. Specifically, a method having the following steps (1) and (2) can be mentioned.
-Step (1): A step of preparing a fermentation raw material solution by saccharifying a mixture containing water and malt.
-Step (2): A step of adding yeast to the fermentation raw material solution to perform alcoholic fermentation.

In one aspect of the present invention, it is preferable not to have a step of adding spirits derived from grains from the viewpoint of producing a beer-taste beverage having a good taste and beer-like.

Here, the beer whose sugar concentration and alcohol content are adjusted to desired ranges by appropriately adjusting the conditions of the saccharification treatment in the step (1) and the alcoholic fermentation in the step (2) as follows, for example. It is possible to produce taste beverages.

<Process (1)>
The step (1) is a step of saccharifying the mixture containing water and malt to prepare a fermentation raw material liquid.
The mixture is adjusted so that the malt ratio is 50% by mass or more and 100% by mass or less.
As a method for preparing the fermentation raw material solution, a method is obtained in which raw materials such as water and malt are put into a charging kettle or a charging tank, and if necessary, an enzyme such as amylase is added to prepare a mixture, and then saccharification treatment is performed. Can be mentioned. After that, the obtained fermentation raw material liquid is preferably filtered and boiled to remove solids such as coagulated proteins in a clarification tank.

In addition to water and malt, hops, dietary fiber, sweeteners, antioxidants, bitterness-imparting agents, flavors, acidulants, pigments and the like may be added to the mixture to be saccharified.
These may be added before the saccharification treatment, may be added during the saccharification treatment, or may be added after the completion of the saccharification treatment. In addition, these may be added after the alcoholic fermentation in the next step.

In this step, the mixture to which the raw material is added is heated to saccharify the starchy substance of the raw material.
The temperature and time of the saccharification treatment are appropriately adjusted according to the type of malt used, the malt ratio, raw materials other than water and malt, the type and amount of enzyme used, and the like. For example, in one aspect of the present invention, from the viewpoint of adjusting the sugar concentration and alcohol content of the beer-taste beverage within the above ranges, the saccharification treatment temperature is 55 to 75 ° C., and the saccharification treatment time is 30 to 240 minutes. Is preferable.

<Process (2)>
The step (2) is a step of adding yeast to the fermentation raw material liquid obtained by the saccharification treatment in the step (1) and performing alcoholic fermentation. Through this step, a beer-taste beverage having a sugar concentration of 1.0 g / 100 mL or less and an alcohol content of 4.5 (v / v)% or more can be obtained.

The yeast used in this step can be appropriately selected in consideration of the type of fermented beverage to be produced, the desired flavor, fermentation conditions, etc., and top-fermenting yeast may be used, or bottom-fermenting yeast may be used. Good.

Yeast may be added to the raw material solution as a yeast suspension, or a slurry in which yeast is concentrated by centrifugation or sedimentation may be added to the stock solution. Further, after centrifugation, a product from which the supernatant has been completely removed may be added. The amount of yeast added to the stock solution can be appropriately set, and is, for example, about 5 × 10 ⁶ cells / ml to 1 × 10 ⁸ cells / ml.

Fermentation conditions for alcoholic fermentation can be set as appropriate, but the fermentation temperature is preferably 5 to 25 ° C. from the viewpoint of adjusting the sugar concentration and alcohol content of the beer-taste beverage within the above ranges. .. In addition, the sugar concentration and alcohol content of the beer-taste beverage can be adjusted by appropriately setting the type, addition amount and addition timing of the polysaccharide-degrading enzyme such as transglucosidase, and if necessary, the fermentation step. The temperature (increasing or decreasing temperature) or pressure of the fermented liquid may be changed in the middle of the process.

After alcoholic fermentation, yeast may be removed with a filter or the like, and additives such as water, fragrance, acidulant, and pigment may be added as needed.

The beer-taste beverage thus obtained is filled in a predetermined container and distributed as a product on the market.
The method for bottling beer-taste beverages is not particularly limited, and a bottling method well known to those skilled in the art can be used. The beer-taste beverage is filled and sealed in a container by the containerging process. A container of any form and material may be used in the container filling step, and examples of the container are as described above.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

Examples 1 to 4, Comparative Examples 1 to 4
<Beverage preparation>
The crushed barley malt and polysaccharide-degrading enzyme are placed in a charging tank containing 40 L of warm water held at 52 ° C., held at 52 ° C. for 30 minutes, then at 65 ° C. for 40 minutes, and further at 76 ° C. for 5 minutes. The temperature was gradually raised and maintained to prepare a saccharified solution, which was then filtered to remove malt lees to obtain wort. Sucrose was added to the obtained wort so as to have the malt ratio shown in Table 1, and hops were further added and boiled. The boiled wort is solid-liquid separated, the obtained clear wort is cooled, yeast is added, and the fermentation temperature and fermentation time, the amount and timing of addition of polysaccharide-degrading enzymes such as transglucosidase are adjusted. The fermented solution was prepared by preparation, and the fermented solution was filtered to prepare a test beverage.
When preparing the beverages in each Example and Comparative Example, when preparing the fermentation broth, the fermentation temperature and fermentation time, the type of enzyme, the amount added and the timing of addition were appropriately set, and the sugars shown in Table 1 were set. The quality concentration (X) and alcohol content (Y) were adjusted. The total polyphenol content (Z) in the obtained beverage was as shown in Table 1.

<Sensory evaluation>
Five panelists who have been trained on a daily basis for the obtained beverages have 5 (maximum value) to 1 (minimum value) for the "taste", "stimulation" and "beer-likeness" of each beverage based on the following score criteria. In the range of (value), the score was evaluated in increments of 0.1, and the average value of the scores of the five panelists was calculated. The results are shown in Table 1.
In the evaluation, samples conforming to the following criteria "5", "4", "3", "2" and "1" were prepared in advance, and the criteria were unified among the panelists. In addition, in any of the sensory evaluations in Table 1, no difference in score value of 2.0 or more was confirmed between the panelists for the same beverage.
[Taste score criteria]
・ "5": I feel a very good taste.
・ "4": Feel the good taste.
・ "3": Feel the taste.
・ "2": You can feel the taste a little.
・ "1": Almost no taste is felt.
[Stimulation score criteria]
・ "5": I feel a very refreshing stimulus.
・ "4": Feel a refreshing stimulus.
・ "3": I feel a stimulus.
・ "2": I feel irritation but weak.
・ "1": Almost no irritation is felt.
[Beer-like score criteria]
・ "5": I feel a very mellow beer.
・ "4": Feels like a mellow beer.
・ "3": Feels like beer.
・ "2": Feels like beer but weak.
・ "1": Almost no beer-like feeling.

From Table 1, the beers prepared in Examples 1 to 4 were well-balanced in taste, irritation, and beer-likeness. On the other hand, the beverages prepared in Comparative Examples 1 to 4 were inferior in at least one of taste, irritation, and beer-likeness, resulting in an imbalance between them.

Claims (7)

The malt ratio is 50% by mass or more and 100% by mass or less.
Carbohydrate concentration is 1.0 g / 100 mL or less, and
A beer-taste beverage having an alcohol content of 4.5 (v / v)% or more. The beer-taste beverage according to claim 1, wherein the beer-taste beverage is beer. The beer-taste beverage according to claim 1 or 2, which satisfies the following conditional expression (1).
-Conditional expression (1): Y / X ≧ 10.0
[In the above formula (1), X indicates the sugar concentration (unit: g / 100 mL) of the beer-taste beverage, and Y indicates the alcohol content (unit: (v / v)%) of the beer-taste beverage. ] The beer-taste beverage according to any one of claims 1 to 3, wherein the total polyphenol content is 60 mass ppm or more based on the total amount of the beer-taste beverage. The beer-taste beverage according to any one of claims 1 to 4, which satisfies the following conditional expression (2).
-Conditional expression (2): Z / X ≧ 180
[In the above formula (2), X indicates the sugar concentration (unit: g / 100 mL) of the beer-taste beverage, and Z indicates the total polyphenol content (unit: mass ppm) of the beer-taste beverage. ] A beer-taste beverage having a malt ratio of 50% by mass or more and 100% by mass or less, a sugar concentration of 1.0 g / 100 mL or less, and an alcohol content of 4.5 (v / v)% or more is produced. It's a method
A method for producing a beer-taste beverage, which comprises the following steps (1) and (2).
-Step (1): A step of preparing a fermentation raw material solution by saccharifying a mixture containing water and malt.
-Step (2): A step of adding yeast to the fermentation raw material solution to perform alcoholic fermentation. The method for producing a beer-taste beverage according to claim 6, which does not include a step of adding spirits derived from grains.