JP2021013348A - Beer taste beverage, and method for producing beer taste beverage - Google Patents

Abstract

To provide a beer taste beverage that prevents a large amount of bubbles from occurring during a fermentation process and has an excellent flavor.SOLUTION: A beer taste beverage contains an iso α acid content of 0.1 mass ppm or less, a total nitrogen content of 3-120 mg/100 mL, a total polyphenol content of 3-90 mass ppm, and an ethyl caproate content of 0.7-7 mg/L.SELECTED DRAWING: None

Description

The present invention relates to a beer-taste beverage and a method for producing a beer-taste beverage.

Malt and hops are used as the main ingredients in beer-taste beverages such as general beer and low-malt beer. By using malt as a raw material, it is possible to produce a beverage rich in umami and taste derived from malt. Further, by using hops as a raw material, it is possible to produce a beverage having a bitterness or aroma due to the bitterness, astringency and other flavors peculiar to hops.
However, when a large amount of malt is used as a raw material, a large amount of bubbles containing carbon dioxide and the like generated from yeast are generated in the fermentation step, and the bubbles are raised and accumulated from the surface of the fermentation broth to a high position. As a result, bubbles may invade equipment such as a carbon dioxide capture line provided above the fermentation tank. Generally, the carbon dioxide recovery line is connected to multiple fermentation tanks, so if bubbles during the fermentation process of one beer-taste beverage rise to a high position and accumulate, they will be separated via the carbon dioxide recovery line. It was sometimes mixed with the fermented liquid of different types of beer-taste beverages fermented in the fermentation tank of.
In addition, an effervescent alcoholic beverage using germinated beans instead of malt as a raw material has also been developed, but the thickness of the flavor is reduced and the bitterness of hops is emphasized (Japanese Patent Laid-Open No. 2009-136186 (Patent Document 1). )).

In order to solve such a problem, malt is used as a raw material, but by suppressing the ratio of malt used, it is possible to suppress the generation and accumulation of bubbles in the fermentation process.
However, if the protein content in the raw material and the ratio of malt in the raw material are lowered, a large amount of foam can be suppressed during the fermentation process, but the thickness of the flavor of the obtained beverage is reduced, and the bitterness of hops is conspicuous. It ends up. Further, if hops are not used as a raw material in order to suppress such bitterness, the bitterness peculiar to hops disappears and the flavor becomes less harsh.

Japanese Unexamined Patent Publication No. 2009-136186

Therefore, there is a demand for a beer-taste beverage having an excellent flavor by suppressing a large amount of foam generation and accumulation during a fermentation process.

The present invention provides a beer-taste beverage that does not substantially contain iso-alpha acid and has a total nitrogen content, total polyphenols, and ethyl caproate concentrations within a predetermined range.

The present invention includes the following aspects of the invention.
[1]
The content of iso-alpha acid is 0.1 mass ppm or less, the total nitrogen content is 3 to 120 mg / 100 mL, the total polyphenol content is 3 to 90 mass ppm, and the ethyl caproate content is 0.7 to 7 mg / L. Beer taste beverage that is.
[2]
The total nitrogen content is 6-97 mg / 100 mL,
The beer-taste beverage according to [1], wherein the total amount of polyphenols is 5 to 89 parts by mass.
[3]
The beer-taste beverage according to [1] or [2], wherein the raw wort extract (O-Ex) concentration is 5 to 18% by mass.
[4]
The beer-taste beverage according to any one of [1] to [3], wherein the total nitrogen amount (mg / 100 mL) / total polyphenol amount (mass ppm) is 0.04 to 25.
[5]
The beer-taste beverage according to any one of [1] to [4], wherein at least a part of nitrogen or polyphenol is derived from malt.
[6]
The method for producing a beer-taste beverage according to any one of [1] to [5].
A method for producing a beer-taste beverage, which comprises a step of adding yeast to a raw material containing water and malt to perform alcoholic fermentation.
[7]
The method for producing a beer-taste beverage according to [6], which does not include a step of blending hops.
[8]
The method for producing a beer-taste beverage according to [6] or [7], wherein the malt ratio is 55% by mass or less.
[9]
The method for producing a beer-taste beverage according to any one of [6] to [8], further comprising a step of blending one or more selected from the group consisting of raw materials capable of assimilating yeast.
[10]
The method for producing a beer-taste beverage according to any one of [6] to [9], further comprising a step of adding spirits derived from grains.

According to a preferred aspect of the present invention, a beer-taste beverage having an excellent flavor can be provided, which can suppress a large amount of foam generation and accumulation during a fermentation step.

1. 1. Beer-taste beverage The beer-taste beverage of the present invention has an iso-alpha acid content of 0.1 mass ppm or less, a total nitrogen content of 3 to 120 mg / 100 mL, a total polyphenol content of 3 to 90 mass ppm, and ethyl caproate. It is a beer-taste beverage having a content of 0.7 to 7 mg / L.

As used herein, the term "beer-taste beverage" refers to an alcohol-containing or non-alcoholic carbonated beverage having a beer-like flavor. That is, the beer-taste beverage of the present specification includes any carbonated beverage having a beer flavor, unless otherwise specified. Therefore, it is not limited to beverages produced by adding yeast to wort and fermenting, but is not limited to esters, higher alcohols (for example, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde), 4 vinyl guaiacol, linalol. It also includes carbonated beverages to which beer flavors including the like are added.
The beer taste beverage of the present invention is preferably a fermented beer taste beverage obtained through a fermentation step, preferably a fermented malt beer taste beverage, a fermented barley malt beer taste beverage, a malt-based beer taste beverage, and a barley malt-based beer taste beverage. In addition, the beer-taste beverage of the present invention is preferably a distilled liquor-containing beer-taste beverage or a spirits-containing beer-taste beverage containing distilled liquor such as spirits.
Examples of the type of beer-taste beverage according to one aspect of the present invention include alcohol-containing beer-taste beverages, beer-taste beverages having an alcohol content of less than 1 (v / v)%, and the like.

The beer-taste beverage of the present invention limits the content of iso-alpha acid to 0.1 mass ppm or less. Iso-alpha acid is a bitter component that is abundant in hops. That is, a beer-taste beverage having an iso-alpha acid content of 0.1 mass ppm or less is a beer-taste beverage that "substantially contains no components derived from hops".
In addition, in this specification, "substantially free of hop-derived components" means that neither hops nor hop-derived components are positively added as raw materials when producing beer-taste beverages. This means that hop-derived components are inevitably mixed in during the production of beer-taste beverages.
In addition, whether or not hops and ingredients derived from hops are actively added as raw materials for beer-taste beverages depends on the Liquor Tax Law, Food Labeling Law, Food Sanitation Law, JAS Law, Freebie Labeling Law, Health Promotion Law, or It can also be confirmed from the raw material labeling set by the rules and voluntary standards set by industry groups. For example, when hops and components derived from hops are included, the raw material name on the raw material display is written as "hop". On the other hand, in a beer-taste beverage that "substantially contains no ingredients derived from hops", "hop" is not written in the raw material name of the raw material display.

A beer-taste beverage in which the total nitrogen content and the total polyphenol content are controlled within a certain range can be provided by suppressing the malt ratio of the raw material in order to suppress the large amount of foam generated during the fermentation process. Bitterness is more noticeable in beer-taste beverages. The beer-taste beverage of the present invention has an excellent flavor because the content of iso-alpha acid, which is abundant in hops, is limited to 0.1 mass ppm or less and contains a certain amount of ethyl caproate. It becomes.
From the above viewpoint, in the beer-taste beverage of one aspect of the present invention, the content of iso-alpha acid is 0.1% by mass or less based on the total amount (100% by mass) of the beer-taste beverage, but is preferably 0. It is 0.05 mass ppm or less, more preferably 0.01 mass ppm or less.
In this specification, the content of iso-alpha acid is described in the revised BCOJ beer analysis method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], revised in 2013). It means a value measured by a high performance liquid chromatography (HPLC) analysis method.

The total nitrogen content of the beer-taste beverage of the present invention is 3 to 120 mg / 100 mL. The "total nitrogen amount" in the present invention is the total amount of all nitrogen compounds such as proteins and amino acids.
The total amount of nitrogen affects the response to drinking, the thickness of the taste, the taste, etc. By setting the total amount of nitrogen to 3 mg / 100 mL or more, it is possible to respond to drinking and improve the thickness and taste of the taste. From the viewpoint of further improving these, the total nitrogen amount is preferably 6 mg / 100 mL or more, more preferably 8 mg / 100 mL or more, further preferably 15 mg / 100 mL or more, and particularly preferably 30 mg / 100 mL or more.
On the other hand, if the total amount of nitrogen is large, a large amount of bubbles are generated during the fermentation process, and the mouthpiece becomes heavy. Therefore, the total amount of nitrogen in the beverage of the present invention is not particularly limited, but is preferably 115 mg / 100 mL or less, more preferably 100 mg / 100 mL or less, further preferably 98 mg / 100 mL or less, further preferably 90 mg / 100 mL or less, and even more preferably 80 mg / 100 mL. The following is further preferable, 70 mg / 100 mL or less is further preferable, 60 mg / 100 mL or less is further preferable, 48 mg / 100 mL or less is further preferable, 45 mg / 100 mL or less is further preferable, and 40 mg / 100 mL or less is particularly preferable.
The total nitrogen content of the beer-taste beverage of the present invention has a relatively high nitrogen content and can be controlled by adjusting the amount of raw materials that can be assimilated by yeast. Specifically, the total nitrogen content can be increased by increasing the amount of malt or the like having a high nitrogen content. Examples of raw materials having a high nitrogen content include malt, soybean, yeast extract, peas, and ungerminated grains. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, adlay, oats, soybeans, and pea.
The total nitrogen content of the beer-taste beverage according to the present invention 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 method used.

The total amount of polyphenols in the beer-taste beverage of the present invention is 3 to 90 mass ppm.
The polyphenol is a compound in which two or more hydrogens of aromatic hydrocarbons are substituted with hydroxyl groups. Examples of polyphenols include flavonols, isoflavones, tannins, catechins, quercetin, anthocyanins and the like.
The "total amount of polyphenols" in the present invention is the total amount of these polyphenols contained in beer-taste beverages.

The total amount of polyphenols affects the response to drinking, the thickness of the taste, the taste, and the like. By setting the total amount of polyphenols to 3% by mass or more, it is possible to respond to drinking and improve the thickness and taste of the taste. From the viewpoint of further improving these, the total amount of polyphenol is preferably 4 mass ppm or more, more preferably 5 mass ppm or more, further preferably 7 mass ppm or more, further preferably 10 mass ppm or more, further preferably 15 mass ppm or more. 30 mass ppm or more is particularly preferable.
On the other hand, when the total amount of polyphenols is large, bubbles generated during fermentation are likely to be deposited, and the bubbles are difficult to disappear. In addition, a beverage containing a large amount of total polyphenols has a reduced turbidity stability and a heavy mouthpiece. Therefore, the total amount of polyphenol in the beverage of the present invention is preferably 90 mass ppm or less, more preferably 80 mass ppm or less, further preferably 70 mass ppm or less, further preferably 60 mass ppm or less, and particularly preferably 50 mass ppm or less.
The total amount of polyphenols in the beer-taste beverage of the present invention can be controlled by adjusting the amount of raw materials having a high polyphenol content, such as barley malt and malt husk (grain bark). Specifically, the total amount of polyphenols can be increased by increasing the amount of raw materials such as malt having a high polyphenol content.

In general, malt with husk (grain bark) has a high nitrogen and polyphenol content, and soybean, yeast extract, wheat, wheat malt and the like have a high nitrogen content but a low polyphenol content. Therefore, the total amount of nitrogen and the total amount of polyphenols in the beer-taste beverage can be increased or decreased by adjusting the blending ratio of the raw materials. Hereinafter, typical methods (1) to (4) for increasing or decreasing the total amount of nitrogen and the total amount of polyphenols are listed.
(1) Increase the total nitrogen content and total polyphenol content of beer-taste beverages by increasing the amount of malt containing husk.
(2) By increasing or decreasing the amount of soybean, yeast extract, etc. used, the total amount of nitrogen in the beer-taste beverage is increased or decreased while maintaining the total amount of polyphenols.
(3) By increasing the amount of malt with husk and reducing the amount of soybean, yeast extract, etc., the total amount of polyphenols is increased while maintaining the total nitrogen amount.
(4) By reducing the amount of malt with husk and increasing the amount of soybean, yeast extract, etc., the total amount of polyphenols is reduced while maintaining the total nitrogen amount.

The total amount of polyphenols in the beer-taste beverage of the present invention 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 method used.

In the beer-taste beverage of the present invention, if the total amount of nitrogen is too large with respect to the total amount of polyphenols, the mouthpiece becomes heavy, and if it is too small, it becomes watery. Therefore, the total nitrogen amount (mg / 100 mL) / total polyphenol amount (mass ppm), which is the ratio of the total nitrogen amount to the total polyphenol amount in the beer-taste beverage of the present invention, is preferably 0.04 to 25, and is 0. It is more preferably .06 to 17.1, further preferably 0.17 to 6.6, and particularly preferably 0.41 to 2.9.

The content of ethyl caproate in the beer-taste beverage of the present invention is 0.7 to 7 mg / L. Ethyl caproate is known as a compound having a ginjo aroma. The content of ethyl caproate in the beer-taste beverage of the present invention is preferably 0.8 to 6.5 mg / L, more preferably 0.9 to 6.0 mg / L, and particularly preferably 1.0 to 5.5 mg / L. preferable.
Ethyl caproate can impart a lingering taste to the aftertaste of beer-taste beverages, and can also impart ease of drinking, a light throat like beer, and the like. In particular, beer-taste beverages containing 0.1% by mass or less of iso-alpha acid are less likely to feel the peculiar bitterness derived from hops. .. Therefore, the content of ethyl caproate in the beer-taste beverage of the present invention is preferably 1.2 mg / L or more, more preferably 1.5 mg / L or more, and particularly preferably 1.7 mg / L or more.
On the other hand, in order to suppress a flavor unsuitable for a pineapple-like beer-taste beverage, the concentration of ethyl caproate in the beverage of the present invention is preferably 5.3 mg / L or less, more preferably 4.5 mg / L or less, and 4.0 mg. It is more preferably / L or less, and particularly preferably 3.5 mg / L or less.
The concentration of ethyl caproate in the beer-taste beverage of the present invention can be controlled, for example, by adjusting the amount of ethyl caproate or a raw material having a high ethyl caproate content.

The concentration of ethyl caproate in the beer-taste beverage of the present invention can be measured, for example, by gas chromatography.

The beer-taste beverage of the present invention includes a non-alcoholic beer-taste beverage. The alcohol content of the beer-taste beverage of the present invention is not limited, preferably 0-20 (v / v)%, more preferably 1-15 (v / v)%, still more preferably 2-12 (v / v). %, More preferably 3-10 (v / v)%, and particularly preferably 4-9 (v / v)%.
In addition, in this 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 addition, the beer-taste beverage of one aspect of the present invention may further contain spirits derived from grains as an alcohol component.
In the present specification, spirits are 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 liquor. As the grain that is the raw material of spirits, wheat is preferable.

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 4.6, more preferably 2.5 to 4.5, and even more preferably 3.0 to 3.0. It is 4.2, and particularly preferably 3.2 to 4.0. Since the beer-taste beverage of the present invention contains 0.1% by mass or less of iso-alpha acid having a bacteriostatic effect, there is a risk that microorganisms will be generated and proliferated. Therefore, in order to suppress the generation and growth of microorganisms, the pH of the beer-taste beverage is preferably 4.5 or less, and more preferably 4.0 or less. Further, if the pH of the beer-taste beverage of the present invention is 2.0 or more, the flavor of the beverage is likely to be improved.
The pH of the beer-taste beverage containing alcohol is preferably 3.0 to 4.5, more preferably 3.0 to 4.0, and particularly preferably 3.2 to 3.8. The pH of the non-alcoholic beer-taste beverage is preferably less than 4.0, more preferably 3.8 or less.

The raw wort extract (O-Ex) concentration of the beer-taste beverage of one aspect of the present invention is not particularly limited, but from the viewpoint of imparting a light taste to the beer-taste beverage, the beer-taste beverage containing alcohol is used. It is preferably 5 to 18% by mass, more preferably 8 to 15% by mass, still more preferably 9 to 14% by mass, and particularly preferably 10 to 13.5% by mass.
The "raw wort extract concentration" in the present specification refers to the extract content under the Japanese Liquor Tax Law in beverages having an alcohol content of 1 (v / v)% or more, that is, in a raw volume of 100 cm ³ at a temperature of 15 ° C. The number of grams of non-volatile components contained in the beer, and for beverages with an alcohol content of less than 1 (v / v)%, the degassed sample is analyzed by the Brewers Association of Japan International Technical Committee (BCOJ) analysis method (BOCJ beer). The extract value (mass%) measured according to the analytical method (fermented by the Japan Brewing Association, edited by the Brewers Association of Japan, revised on November 1, 2004).

The beer-taste beverage of one aspect of the present invention is suitable for the packaging aspect. Examples of the container include bottles, PET bottles, cans, or barrels, but cans, bottles, and PET bottles are preferable from the viewpoint of being particularly easy to carry.
When using colorless and transparent bottles and PET bottles, they are exposed to sunlight and fluorescent light, unlike the case of ordinary cans and colored bottles. However, since the beer-taste beverage of one aspect of the present invention does not substantially contain a component derived from hops, the generation of sunlight odor caused by irradiation with sunlight is suppressed. Therefore, the beer-taste beverage of one aspect of the present invention can be filled in such a colorless and transparent bottle or a PET bottle.

Any additive raw materials such as grains and sweeteners that can be used in the production of the beer-taste beverage of the present invention will be described in detail in "1.1 Raw Materials".

1.1 Raw materials The main raw materials for the beer-taste beverage of one aspect of the present invention are malt and water containing nitrogen, polyphenols, etc., and substantially do not use hops, but in addition, tartaric acid, citric acid, and sweetness. Ingredients, water-soluble dietary fibers, bitterness or bitterness-imparting agents, antioxidants, flavors, acidulants and the like may be used.

Malt refers to the seeds of barley, wheat, rye, oats, oats, adlay, oats, etc. that are germinated, dried, and rooted, regardless of the origin or variety. You may. In the present invention, barley malt is preferably used. 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.

In addition to malt, grains other than malt, proteins, yeast extracts, sugar solutions and the like may be used. Such grains include, for example, wheat (barley, wheat, rye, crow barley, oats, adlay, 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, adlay, starch obtained from them, extracts (extracts) of these, and the like. Examples of the protein include soybean protein, pea protein, yeast extract, and decomposition products thereof.

Malt contains nitrogen compounds and polyphenols. Therefore, in the present invention, it is preferable to suppress the ratio of malt in the raw material in order to keep the total nitrogen amount and the total polyphenol amount of the beer-taste beverage of the present invention within the ranges specified in the present invention. Specifically, the malt ratio is preferably 55% by mass or less, more preferably 2 to 50% by mass, further preferably 3 to 40% by mass, and particularly preferably 4 to 30% by mass.
By setting the malt ratio within the above range, it is possible to suppress the generation of a large amount of foam in the fermentation step, suppress the turbidity caused by malt and the like, and produce a beer-taste beverage having a more excellent flavor.
In this 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 notification of interpretation of liquor administration related laws and regulations.

When suppressing the ratio of malt, it is preferable to increase the amount of raw materials (carbon source, nitrogen source) other than malt that can be assimilated by yeast. Examples of carbon sources of raw materials that yeast can assimilate include monosaccharides, disaccharides, trisaccharides, and their sugar solutions, and nitrogen sources include yeast extract, soybean protein, malt, soybean, yeast extract, pea, and wheat. Examples include malt, ungerminated grains, and decomposition products thereof. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, adlay, oats, soybeans, and pea. In the beer-taste beverage of the present invention, it is preferable to use a sugar solution as a raw material other than malt in order to suppress the generation of a large amount of foam in the fermentation step.

As the ethyl caproate contained in the beer-taste beverage of one aspect of the present invention, ethyl caproate contained in the raw material may be used, or an additive containing ethyl caproate or ethyl caproate may be added. .. Further, the content of ethyl caproate can be increased by selecting and using yeast that produces ethyl caproate or yeast that converts a precursor contained in a raw material into ethyl caproate.

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, neotame 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.

The bitterness agent or bitterness-imparting agent used is not particularly limited as long as the content of isoα-acid, which is one of the bitterness components contained in a large amount in hops, is 0.1% by mass or less, and for example, mannenrose, Reishi, Himekaka, Morimatsu Minoru, Sage, Caraway, Mannentake, Laurel, Quassin, Citrus extract, Nigaki extract, Coffee extract, Tea extract, Bitter gourd extract, Rosemary extract, Kidachi aloe extract, Examples thereof include rosemary extract, reishi extract, laurel extract, sage extract, caraway extract, naringin, bitterness and bitterness 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. Specific examples of beer flavors include esters and higher alcohols, and more specific examples include isoamyl acetate, n-propanol, isobutanol, acetaldehyde and the like.

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

1.2 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.
Since the beer-taste beverage of one aspect of the present invention undergoes alcoholic fermentation, carbon dioxide gas generated in this fermentation step can be used as it is, but carbonated water may be appropriately added 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 the beverage is ^{5.0kg / cm 2, 4.5kg / 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, the stopcock of the gas internal pressure gauge is opened once to release the gas, the stopcock is closed again, and the gas internal pressure gauge is measured. 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.

1.3 Other Additives In the beer-taste beverage of one aspect of the present invention, various additives may be added as needed, as long as the effects of the present invention are not impaired.
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.

1.4 Packaged Beverage The beer-taste beverage of one aspect of the present invention may be a packaged beverage packed in a container. A container of any form and material may be used for the packaged beverage, and examples of the container include bottles, cans, barrels, and PET bottles, but from the viewpoint of being particularly easy to carry, cans and cans. Bottles and PET bottles are preferred.

2. 2. Method for Producing Beer-Taste Beverage The method for producing a beer-taste beverage according to one aspect of the present invention is not particularly limited, but is a step (1) of adding yeast to a raw material containing water and malt to perform alcoholic fermentation, and ethyl caproate. It is preferable to have a step (4) of adjusting the content of beer, and further has a step (2) of blending one or more raw materials capable of assimilating yeast and a step (3) of adding spirits derived from grains. You may.
-Step (1): A step of adding yeast to a raw material containing water and malt to perform alcoholic fermentation.
-Step (2): A step of blending one or more raw materials that can be assimilated by yeast.
-Step (3): A step of adding spirits derived from grains.
-Step (4): A step of adjusting the content of ethyl caproate.

The order of the above steps (1) to (4) is not particularly limited, but as step (2), after preparing a raw material before fermentation by blending a raw material capable of assimilating yeast together with water and malt, As the step (1), it is preferable to carry out alcoholic fermentation on a raw material containing a raw material that can be assimilated by yeast. This makes it possible to suppress the generation of a large amount of bubbles during alcoholic fermentation.
Similarly, with respect to the step (3), the order in which each step is performed is not particularly limited. For example, the compounding of each component performed in the step (3) is used as a raw material before fermentation before the step (1). It may be carried out against the raw material after fermentation after the step (1).
Similarly, in the step (4), the order in which each step is performed is not particularly limited. For example, the adjustment of the ethyl caproate content performed in the step (4) is performed after the fermentation after the step (1). Although it may be performed on the raw material, it is preferable that the step (4) is performed last. Specifically, a beer-taste-based beverage is produced based on steps other than step (4) (for example, steps (1) to (3)), and ethyl caproate is added to the base beverage based on step (4). It is preferable to adjust the content. For example, when ethyl caproate is produced in step (1), the content of ethyl caproate is adjusted to a specific value in step (4).
Since the beer-taste beverage of the present invention does not substantially contain iso-alpha acid, if a certain amount or more of yeast is contained, the flavor is likely to be adversely affected. Therefore, in the production method of the present invention, it is preferable to remove yeast by a filtration step. The order of the filtration steps is not particularly limited, but it is preferably performed between the steps (2) and (3).
Further, the production method of the present invention preferably does not include a step of blending hops, but a beverage obtained without using hops having a bacteriostatic effect has a risk of developing and multiplying microorganisms. Therefore, the production method of the present invention preferably has a sterilization step in order to suppress the generation and growth of microorganisms. The order of the sterilization steps is not particularly limited, but it is preferably performed after the step (4). The sterilization step is preferably carried out by heating.

It is preferable that the method for producing a beer-taste beverage according to one aspect of the present invention does not include a step of blending hops. Even if the production method of the present invention does not include the step of blending hops, it does not exclude the aspect of unavoidably mixing. The malt ratio of the production method of the present invention is not particularly limited, but is preferably 55% by mass or less, more preferably 2 to 50% by mass, further preferably 3 to 40% by mass, and 4 to 30%. It is particularly preferably by mass%.

<Process (1)>
Step (1) is a step of adding yeast to a raw material containing water and malt to perform alcoholic fermentation.
As a method for preparing raw materials, the raw materials are put into a charging kettle or a charging tank, enzymes such as amylase are added as necessary, gelatinization and saccharification are performed, filtration is performed, and the protein is coagulated in a clarification tank. Remove solids such as. After that, yeast can be further added and fermented, the yeast can be removed by a filter or the like, and if necessary, additives such as water, a fragrance, an acidulant, and a pigment can be added to prepare a raw material.
An antioxidant, a bitterness-imparting agent, a fragrance, an acidulant, a pigment, etc. may be added in a predetermined amount after the fermentation step, but they may be added at any time during the manufacturing process including the gelatinization / saccharification step. Also, the timing of addition is not limited.

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 in the production of the beverage of the present invention, the top-fermenting yeast is also the bottom-fermenting yeast. Can also be used, and commercially available yeast such as Weihenstephan-34 strain (bottom fermentation yeast) can be used.
Yeast may be added to the raw material as a yeast suspension, or a slurry in which yeast is concentrated by centrifugation or sedimentation may be added to the raw material. 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.

Various conditions such as fermentation temperature and fermentation period when alcoholic fermentation can be performed can be appropriately set. For example, fermentation conditions for the production of ordinary beer and low-malt beer, 8 to 25 ° C., 5 to 5 Fermentation may be carried out under the conditions of 10 days. The temperature (increasing or decreasing temperature) or pressure of the fermentation broth may be changed during the fermentation process.
The beer-taste beverage of the present invention has an iso-alpha acid content of 0.1 mass ppm or less, a total nitrogen content of 3 to 120 mg / 100 mL, and a total polyphenol content of 3 to 90 mass ppm, and is controlled within such a range. This makes it possible to suppress the generation of a large amount of bubbles during alcoholic fermentation in the step (1).

After the fermentation step, steps such as a liquor storage step and a filtration step that are carried out in the production of beer-taste beverages well known to those skilled in the art may be carried out.

<Steps (2), (3)>
Step (2) is a step of blending one or more raw materials that can be assimilated by yeast. As the raw material that yeast can assimilate in the step (2), it is a raw material other than malt that is a nitrogen source and a carbon source, and for example, pea, corn, rice, soybean, yeast extract and the like can be used. It is also possible to use raw materials other than these. In addition, since these raw materials also affect the taste and aroma of the beer-taste beverage, it is preferable to appropriately select them according to the taste of the drinker.
Further, the step (3) is a step of adding spirits derived from grains.

<Process (4)>
Step (4) is a step of adjusting the content of ethyl caproate.
The beer-taste beverage of the present invention is preferably adjusted so that the content of ethyl caproate is within the above range, and such a beverage is produced by carrying out a step including step (4). Can be done. Here, when the content is suitable for the ethyl caproate derived from the raw material or produced by fermentation, it is not necessary to further add ethyl caproate. On the other hand, in step (4), an additive containing ethyl caproate or ethyl caproate may be added to adjust the ethyl caproate content of the beer-taste beverage. In addition, the content of ethyl caproate can be adjusted by selecting and using yeast that easily or does not easily produce ethyl caproate.
Further, in the production method of the present invention, the content of ethyl caproate may be adjusted by diluting, filtering, filtering or the like during the production of the beer-taste beverage.

In the steps (2) to (4), the components to be blended in each step may be blended with the raw material before fermentation or with the raw material after fermentation. Further, it may be added at one time, or may be added in a plurality of times.
In addition, raw materials and spirits that can be assimilated by yeast may be blended at the same time, and steps (2) to (4) may be performed at the same time.
Further, when the steps (2) to (4) are performed, other additives may be added at the same time.

The beer-taste beverage of one aspect of the present invention 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. By the containerging step, the beer-taste beverage of the present invention is filled and sealed in a container. A container of any form and material may be used in the containerging step, and examples of the container include the container described in "1.4 Containerized Beverage".

Hereinafter, the present invention will be described in more detail with reference to Examples and the like, but the present invention is not limited to these Examples.
In addition, in the examples, the raw wort extract concentration, total nitrogen content, total polyphenol content, and iso-alpha acid content are determined by the revised BCOJ beer analysis method (published by the Brewing Society of Japan, International Technical Committee of the Brewing Society of Japan [ Analysis Committee] Measured based on the method described in (edited 2013 supplementary revision).

Amount of foam in fermentation process (Test Examples 1 to 4)
The crushed barley malt was put into a charging tank containing 120 L of warm water, and then the temperature was gradually raised and held, and the malt cake was removed by filtration. After that, the raw material solution was put into a boiling pot, and sugar solution and hops were added so as to have a specified malt ratio (sugar solution was not used in Test Example 1, and hops were not used in Test Examples 3 and 4). The temperature was adjusted to 100 L with warm water to obtain hot wort. The hot wort was cooled and aerated with oxygen to obtain 60 L of the pre-fermentation liquid before the addition of yeast. The malt ratio and the amount of hops used are shown in Table 1.

The pre-fermentation liquid thus obtained is boiled and then cooled, and then brewer's yeast (bottom-fermented yeast) is added to the obtained fermentation mash and fermented for about 1 week, and then aged for about 1 week. After a period of time, yeast was removed by filtration and extract-adjusted water was added to prepare a beer-taste beverage.
The total nitrogen content, total polyphenol content, and iso-α powder content in the beer-taste beverage thus obtained are as shown in Table 1, and the pH was less than 4.0 in each case.

The beverages of each test example were produced by fermentation using fermentation tanks having the same shape such as diameter, height, and angle of conical portion. Visually measure the height of the liquid part of each beverage in the fermentation tank and the total height including liquid and foam, and calculate "total height / height of liquid part" as an index showing the proportion of foam. did.

In addition, the "overall height / height of the liquid portion" indicating the proportion of bubbles was evaluated as follows.
-"X": The total height / the height of the liquid part is 1.30 or more, and it is presumed that there is a high risk that bubbles generated at the peak of fermentation may invade the carbon dioxide recovery line of the manufacturing equipment.
-"△": The overall height / height of the liquid part is 1.20 or more and less than 1.30, and there is a slight risk that bubbles generated during the peak fermentation period may invade the carbon dioxide capture line of the manufacturing equipment. It is presumed.
-"○": The total height / the height of the liquid part is less than 1.20, and it is presumed that there is a low risk of invading the carbon dioxide recovery line of the foam production facility that occurs during the peak fermentation period.

As shown in Table 1, when Test Examples 2 and 3 with the same malt ratio are compared, when hops are not used in the beer-taste beverage, the amount of foam in the fermentation process is reduced, and the foam in the fermentation peak stage causes a carbon capture line, etc. It is considered that the effect of suppressing harmful effects such as invasion of the equipment and contamination is high.
Further, comparing Test Examples 3 and 4 in which hops are not used, when the ratio of malt in the beer-taste beverage is lowered, the amount of foam generated and accumulated in the fermentation process is reduced, and thus the effect of suppressing equipment contamination is also effective. Is considered expensive. This tendency is also manifested by comparing Test Examples 1 and 2.
From the results in Table 1 as described above, in a beer-taste beverage containing substantially no iso-alpha acid, when the total nitrogen amount and the total polyphenol amount are controlled within predetermined ranges, the amount of foam generated and the amount of accumulation in the fermentation step can be determined. It turned out that it can be suppressed.

Sensory evaluation of beer-taste beverages (Examples 1 to 3, Comparative Examples 1 and 2)
The crushed barley malt was put into a charging tank containing 120 L of warm water, and then the temperature was gradually raised and held, and the malt cake was removed by filtration. Then, the raw material solution was put into a boiling pot, a sugar solution was added so that the malt ratio was 55% by mass, and the mixture was adjusted to 100 L with warm water to obtain hot wort. The hot wort was cooled and aerated with oxygen to obtain 60 L of the pre-fermentation liquid before the addition of yeast.

The pre-fermentation liquid thus obtained is boiled and then cooled, and then brewer's yeast (bottom-fermented yeast) is added to the obtained fermentation mash and fermented for about 1 week, and then aged for about 1 week. After a period of time, yeast was removed by filtration, and extract-adjusted water and ethyl caproate were added to prepare a beer-taste beverage. The beverage thus obtained was packed in a container and then sterilized by heating.
The total nitrogen content, total polyphenol content, isoα powder content and raw wort extract concentration in the beer-taste beverage thus obtained are as shown in Table 2, and the pH is less than 4.0 in each case. there were.

Sensory evaluation of beer-taste beverages (Examples 4-9, Comparative Examples 3-6)
The crushed barley malt and the proteolytic enzyme were put into a charging tank containing 120 L of warm water, and then the temperature was gradually raised and maintained, and the malt lees were removed by filtration. Then, the raw material solution was put into a boiling pot, a sugar solution was added so as to have the malt ratio shown in Tables 3 and 4, and the mixture was adjusted to 100 L with warm water to obtain hot wort. The hot wort was cooled and aerated with oxygen to obtain 60 L of the pre-fermentation liquid before the addition of yeast.

The pre-fermentation liquid thus obtained was treated in the same manner as in Examples 1 to 3 to prepare a beer-taste beverage. The beverage thus obtained was packed in a container and then sterilized by heating.
The total nitrogen content, total polyphenol content, isoα powder content and raw wort extract concentration in the obtained beer-taste beverage were as shown in Tables 3 and 4, and the pH was less than 4.0 in each case. ..

The evaluation of the obtained beer-taste beverages was carried out by the same six panelists who tasted each beverage as follows.

[A light throat like a beer-taste beverage]
Each panelist tasted a beer-taste beverage cooled to about 4 ° C., and evaluated "a light throat like a beer-taste beverage" on a three-point scale according to the following criteria. In addition, before the evaluation of "a light throat like a beer-taste beverage", a sample with each evaluation of "2" was prepared in advance, and the criteria were unified among the panelists.
(Evaluation of a light throat like a beer-taste beverage)
・ "3": Very good.
・ "2": Good.
・ "1": Bad.
Then, based on the average value of the six panelists, the evaluation was made according to the following criteria, and 2.0 or more was passed.

[Pineapple-like scent unsuitable as a beer-taste beverage]
Each panelist tasted a beer-taste beverage cooled to about 4 ° C., and evaluated "a pineapple-like aroma unsuitable as a beer-taste beverage" on a three-point scale according to the following criteria. Before the evaluation of "pineapple-like scent unsuitable as a beer-taste beverage", a sample with each evaluation of "2" was prepared in advance, and the criteria were unified among the panelists.
(Evaluation of pineapple-like aroma that is unsuitable as a beer-taste beverage)
・ "3": I don't feel it.
・ "2": I hardly feel it.
・ "1": Feel.
Then, based on the average value of the six panelists, the evaluation was made according to the following criteria, and 2.0 or more was passed.

[Comprehensive evaluation of beer-taste beverages]
In addition, the overall evaluation was evaluated on a three-point scale based on the "light throat like a beer-taste beverage" and the "pineapple-like aroma unsuitable for a beer-taste beverage" when each panelist tasted it.
・ "○": Both the evaluations of "a light throat like a beer-taste beverage" and "a pineapple-like scent unsuitable for a beer-taste beverage" are 2.5 or higher.
-"△": Not applicable to "○" and "×".
-"X": Either of the evaluations of "a light throat like a beer-taste beverage" and "a pineapple-like scent unsuitable for a beer-taste beverage" is less than 2.

The evaluation results of each beer-taste beverage are shown in Tables 2 to 4. In any of the sensory evaluations in Tables 2 to 4, no difference in evaluation of two or more grades was confirmed between the panelists.

The beer-taste beverages of Examples 1 to 3 and Comparative Examples 1 and 2 each had a malt ratio of 55% by mass, an iso-alpha acid content of 0.1% by mass, and a total nitrogen content of 96.3 mg / 100 mL. It is a beer-taste beverage having a polyphenol content of 88.5 mass ppm and a raw wort extract concentration of 13 mass% (Table 2). Comparing these beer-taste beverages, beverages with an ethyl caproate content of 1.1, 2, 5 mg / L have both a light throat like a beer-taste beverage and a pineapple-like aroma that is unsuitable for a beer-taste beverage. It was a beer-taste beverage with an excellent flavor and above a certain level of evaluation.
The beer-taste beverages of Examples 4 to 6 and Comparative Examples 3 to 4 each had a malt ratio of 25% by mass, an iso-alpha acid content of 0.1% by mass, and a total nitrogen content of 37.1 mg / 100 mL. It is a beer-taste beverage having a polyphenol content of 34.1 mass ppm and a raw wort extract concentration of 11.01 mass% (Table 3). Comparing these beer-taste beverages, beverages with an ethyl caproate content of 1.1, 2, 5 mg / L have both a light throat like a beer-taste beverage and a pineapple-like aroma that is unsuitable for a beer-taste beverage. It was a beer-taste beverage with an excellent flavor and above a certain level of evaluation.
The beer-taste beverages of Examples 7 to 9 and Comparative Examples 5 to 6 each had a malt ratio of 5% by mass, an iso-alpha acid content of 0.1% by mass, and a total nitrogen content of 6.14 mg / 100 mL. It is a beer-taste beverage having a polyphenol content of 5.64 mass ppm and a raw wort extract concentration of 9.11 mass% (Table 4). Comparing these beer-taste beverages, beverages with an ethyl caproate content of 1.1, 2, 5 mg / L have both a light throat like a beer-taste beverage and a pineapple-like aroma that is unsuitable for a beer-taste beverage. It was a beer-taste beverage with an excellent flavor and above a certain level of evaluation.

Claims (10)

The content of iso-alpha acid is 0.1 mass ppm or less, the total nitrogen content is 3 to 120 mg / 100 mL, the total polyphenol content is 3 to 90 mass ppm, and the ethyl caproate content is 0.7 to 7 mg / L. Beer taste beverage that is. The total nitrogen content is 6-97 mg / 100 mL,
The beer-taste beverage according to claim 1, wherein the total amount of polyphenols is 5 to 89 parts by mass. The beer-taste beverage according to claim 1 or 2, wherein the raw wort extract (O-Ex) concentration is 5 to 18% by mass. The beer-taste beverage according to any one of claims 1 to 3, wherein the total nitrogen amount (mg / 100 mL) / total polyphenol amount (mass ppm) is 0.04 to 25. The beer-taste beverage according to any one of claims 1 to 4, wherein at least a part of nitrogen or polyphenol is derived from malt. The method for producing a beer-taste beverage according to any one of claims 1 to 5.
A method for producing a beer-taste beverage, which comprises a step of adding yeast to a raw material containing water and malt to perform alcoholic fermentation. The method for producing a beer-taste beverage according to claim 6, which does not include a step of blending hops. The method for producing a beer-taste beverage according to claim 6 or 7, wherein the malt ratio is 55% by mass or less. The method for producing a beer-taste beverage according to any one of claims 6 to 8, further comprising a step of blending one or more kinds selected from the group consisting of raw materials capable of assimilating yeast. The method for producing a beer-taste beverage according to any one of claims 6 to 9, further comprising a step of adding spirits derived from grains.