JP2022013950A - Beer-taste beverage and beer-taste beverage production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beer-taste beverage with an excellent flavor substantially without hops as an ingredient.

SOLUTION: The beer-taste beverage contains 0.1 mass ppm or less of iso-α acid, 2.0 g/100 mL or less of carbohydrates, and 3.5 g/100 mL or less of soy protein degradation products.

SELECTED DRAWING: None

COPYRIGHT: (C)2022,JPO&INPIT

Description

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

Under increasing health consciousness, non-sweet beverages tend to be preferred as beverages for meals. For example, in a beer-taste beverage including an alcoholic beer-taste beverage and a non-alcoholic beer-taste beverage, which is one of the non-sweetening beverages, grains such as malt and hops are generally used as main raw materials. By using hops as a raw material, it is possible to produce beer-taste beverages to which the bitterness and aroma peculiar to hops are imparted.
However, the bitterness derived from hops is said to be one of the causes of young people's departure from beer, and beer-taste beverages that limit the amount of hops used are required. On the other hand, if the amount of hops used is limited to a certain amount or less in order to suppress the bitterness derived from hops, the bitterness peculiar to hops disappears, the flavor becomes less harsh, and the sweetness becomes easier to feel. (Japanese Patent Laid-Open No. 2017-6077 (Patent Document 1)).

JP-A-2017-6077

Therefore, it is required to provide a beer-taste beverage having a beer-taste-like taste and an excellent flavor without using hops as a raw material.

In the present invention, the content of iso-alpha acid is 0.1% by mass or less, and the content of sugar is 2.0.
Provided is a beer-taste beverage having g / 100 mL or less and containing soybean protein decomposition products in 3.5 g / 100 mL or less.

The present invention includes the following aspects of the invention.
[1]
The content of iso-alpha acid is 0.1% by mass or less, and the content of sugar is 2.0g / 100.
A beer-taste beverage containing less than mL and containing less than 3.5 g / 100 mL of soybean protein decomposition products.
[2]
The beer-taste beverage according to [1], which contains 0.05 to 3.5 g / 100 mL of soybean protein decomposition products.
[3]
The beer-taste beverage [4] according to [1] or [2], wherein the original extract is 5.0 to 20.0 w / w%.
The beer-taste beverage according to any one of [1] to [3], wherein the malt ratio is 15 to 100%.
[5]
The beer-taste beverage according to any one of [1] to [4], wherein the total amount of polyphenols is 10 to 160 mass ppm.
[6]
The beer-taste beverage according to any one of [1] to [5], which is a fermented beer-taste beverage.
[7]
The method for producing a beer-taste beverage according to any one of [1] to [6].
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.
[8]
The method for producing a beer-taste beverage according to [7], which does not include a step of blending hops.

According to a preferred embodiment of the present invention, a low-carbohydrate beer-taste beverage having a beer-taste-like taste and having an excellent flavor is provided without using hops as a raw material.

1. 1. Beer-taste beverage The beer-taste beverage of the present invention has an iso-alpha acid content of 0.1% by mass or less, and
The sugar content is 2.0 g / 100 mL or less, and the soybean protein decomposition product is 3.5 g / 10
It is a beer-taste beverage contained in 0 mL or less.

In the present specification, the "beer-taste beverage" is not particularly limited as long as it is a beverage exhibiting the flavor of beer. The types of beer-taste beverages include, for example, alcohol-containing beer-taste beverages, non-alcoholic beer-taste beverages having an alcohol content of less than 1 (v / v)%, and the like. 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 wheat juice and fermenting, but is not limited to esters, higher alcohols (for example, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate), 4 -Includes carbonated beverages to which beer fragrances including vinyl guayacol, linalol, etc. have been added.
The beer-taste beverage of the present invention may be a malt-based beer-taste beverage that uses malt as a raw material, or a malt-free beer-taste beverage that does not use malt, but a malt-based beer-taste beverage is preferable. Beer-taste beverages using barley malt are more preferred.
The beer-taste beverage of the present invention includes a fermented beer-taste beverage obtained through a fermentation step and a non-fermented beer-taste beverage obtained without a fermentation step, but a fermented beer-taste beverage is preferable, and a fermented malt beer-taste beverage is preferred. Alternatively, fermented barley malt beer-taste beverages are more preferred.
Further, the beer-taste beverage of the present invention is preferably a distilled liquor-containing beer-taste beverage containing distilled liquor such as spirits, whiskey, and shochu, and among them, the spirits-containing beer-taste beverage is more preferable.

The beer-taste beverage of the present invention has an iso-alpha acid content of 0.1 mass ppm or less. The content of iso-alpha acid in the beverage of the present invention may be 0 mass ppm. The content of iso-alpha acid is 0.
By setting the content to 1 mass ppm or less, it is possible to provide a beverage preferred by consumers who do not like bitterness.
A beer-taste beverage having an iso-alpha acid content of 0.1% by mass or less can be produced by positively adding neither hops nor components derived from hops as raw materials during production.

Whether or not hops and hop-derived ingredients 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 a beer-taste beverage contains hops and ingredients derived from hops, it is described as "hop" in the raw material name of the raw material display. 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 on the raw material label.

The beer-taste beverage of the present invention has an iso-alpha acid content of 0.1 mass ppm or less, and the bitterness is suppressed. In general, when the content of iso-alpha acid is low, the sweetness tends to be felt easily and the feeling of harshness tends to disappear.
Therefore, by lowering the sugar content, the sweetness can be suppressed, but the drinkability of the beverage is lowered. Therefore, in a beer-taste beverage having an iso-alpha acid content of 0.1% by mass or less and a sugar content of 2.0 g / 100 mL or less, soybean protein decomposition products are contained in 3.5 g / 100 mL or less. Thereby, it is possible to provide a beer-taste beverage having a good taste while suppressing the sweetness.

The bitterness value of the beer-taste beverage of the present invention is not limited, but is preferably 5 BU or less, more preferably 3 BU or less, still more preferably 2 BU or less, and particularly preferably 1 BU or less. It can be adjusted by adjusting the amount of hop-derived components such as hops or hop extracts.
Here, the "bitter taste value" is an index of bitterness given by a hop-derived component containing isohumulone as a main component. The bitterness value is "Revised BCOJ Beer Analysis Method 1998 Revised (Editor: Beer Brewing Association International Technical Committee (Analysis Committee), Publisher: Brewing Society of Japan)"
It can be measured by the measuring method described in "8.15 Bitter Taste Value".

The sugar content of the beer-taste beverage of the present invention is 2.0 g / 100 mL or less. The beer-taste beverage of the present invention has an iso-alpha acid content of 0.1% by mass or less, and since the bitterness is suppressed, the sweetness is easily felt and the feeling of harshness tends to disappear. Therefore, the sweetness can be suppressed by lowering the sugar content.
The sugar content of the beer-taste beverage of the present invention is 2.0 g / 100 mL or less, but 1
.. 8 g / 100 mL or less, 1.5 g / 100 mL or less, 1.2 g / 100 mL or less 1.
It may be 0 g / 100 mL or less, 0.7 g / 100 mL or less, or 0.5 g / 100 mL or less. The sugar content is not particularly limited to the lower limit, but may be 0.1 g / 100 mL or more, 0.2 g / 100 mL or more, or 0.3 g / 100 mL or more.
The sugar content in a beer-taste beverage can be adjusted by adjusting the composition of raw materials or adjusting known production conditions. For example, by adding an external enzyme during the saccharification process or activating the action of the enzyme contained in the grain, the carbon source extracted from the grain raw material such as malt is decomposed into sugar that can be assimilated by yeast and is being fermented. A method of reducing carbohydrates by assimilating into yeast, a method of reducing carbohydrates by increasing the assimilation by yeast using liquid sugar containing a large amount of carbohydrates assimilated by yeast, and a method of reducing carbohydrates by dilution. The sugar concentration can be adjusted by a method of lowering the concentration or the like.
As used herein, the measurement of carbohydrate content is based on the mass of the sample, water, protein, lipid, etc.
It can be performed according to the method of calculating excluding the amount of ash and dietary fiber (see Nutrition Labeling Standards (December 16, 2009, Consumer Affairs Agency Notification No. 9 Partial Amendment)).

The soybean protein hydrolyzate used in the present invention is obtained by decomposing soybean protein. The soybean protein is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include defatted soybean, concentrated soybean protein, and isolated soybean protein. These may be used alone or in combination of two or more.

The defatted soybean is composed of sugars, ash, fibers such as cell walls, and proteins. The concentrated soybean protein refers to a product obtained by removing sugars and ash from the defatted soybean. The separated soybean protein refers to a protein obtained by separating only protein from the defatted soybean. As the soybean protein, a commercially available product may be used, or a soybean protein prepared from soybean may be used.
Both may be used together.

For the decomposition of soybean protein, enzymes such as alkaline protease (enzyme having a suitable pH value of protease activity in the alkaline region) and neutral protease (enzyme having a suitable pH value of protease activity in the neutral region) are used. , The soybean protein decomposition product of the present invention is preferably a decomposition product decomposed by a neutral protease.
The neutral protease used for the preparation of soybean proteolytic product is not particularly limited. For example, any of the commercially available neutral proteases may be used.
Specific examples thereof include neutral proteases derived from the genus Bacillus.

The beer-taste beverage of the present invention contains a soybean protein decomposition product in an amount of 3.5 g / 100 mL or less, and the content of the soybean protein decomposition product is preferably 3.3 g / 100 mL or less.
It is more preferably 0 g / 100 mL or less. The content of soybean protein decomposition products is 2.7 g.
/ 100 mL or less, 2.5 g / 100 mL or less, 2.3 g / 100 mL or less, 2.2 g /
It may be 100 mL or less, or 2.0 g / 100 mL or less.
The content of soybean protein decomposition products in the beer-taste beverage of the present invention is not particularly limited to the lower limit, but is preferably 0.02 g / 100 mL or more, more preferably 0.04 g / 100 mL or more, and 0.06 g / 100 mL or more. More preferably, 0.08 g / 100 mL or more is particularly preferable. The content of soybean protein decomposition products is 0.10 g / 100 mL or more.
0.13 g / 100 mL or more, 0.15 g / 100 mL or more, 0.17 g / 100 mL or more, 0.20 g / 100 mL or more, 0.25 g / 100 mL or more, 0.30 g / 100 m
L or more, 0.35 g / 100 mL or more, 0.40 g / 100 mL or more, 0.45 g / 10
0 mL or more, 0.50 g / 100 mL or more, 0.55 g / 100 mL or more, 0.60 g /
100 mL or more, 0.65 g / 100 mL or more, 0.70 g / 100 mL or more, 0.75
g / 100 mL or more, 0.80 g / 100 mL or more, 0.85 g / 100 mL or more, 0.
90g / 100mL or more, 0.95g / 100mL or more, or 1.00g / 100mL
The above may be applied.
By making the beverage containing a certain amount of soybean protein decomposition product in this way, the beer-taste beverage of the present invention can be drunk while suppressing the sweetness even though the content of iso-alpha acid is 0.1% by mass or less. Can provide beer-taste beverages with.
The content of soybean protein decomposition products can be measured and converted based on the nitrogen quantitative conversion method described in Attached Table 9 of the Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2007).

In addition, whether or not soy protein hydrolyzate is added as a raw material for beer-taste beverages is determined by the Liquor Tax Law, Food Labeling Law, Food Sanitation Law, JAS Law, Freebie Labeling Law, Health Promotion Law, or regulations established by industry groups. It can also be confirmed from the raw material labeling specified by the voluntary standards. For example, when a beer-taste beverage contains a soy protein decomposition product, "soy protein decomposition product" is indicated on the nutrition facts label. In addition, when the beer-taste beverage contains soy protein decomposition products, the raw material names on the raw material label are written as "soy protein decomposition products", "soy protein", and "soy peptide", and "soy protein decomposition products". In the case of beer-taste beverages that do not substantially contain ", these notations are not made in the raw material name of the raw material label.

If the original extract of the beer-taste beverage is too high, the taste of the beer-taste beverage may be impaired and a grain-like aroma may be strongly felt. Therefore, the original extract of the beer-taste beverage of the present invention is preferably 20.0 (w / w)% or less, more preferably 19.0 (w / w)% or less, and 18.0 (w / w)% or less. Further preferred, 17.0 (w / w)% or less is even more preferred, 16.0 (w / w)% or less is even more preferred, and 15.0 (w).
/ W)% or less is even more preferable, and 14.0 (w / w)% or less is particularly preferable.
In addition, if the original extract of the beer-taste beverage is too low, it may feel watery and it may be difficult to feel the umami of the beer-taste beverage. Therefore, the original extract of the beer-taste beverage of the present invention is preferably 5.0 (w / w)% or more, more preferably 6.0 (w / w)% or more, and 7.0 (w / w)% or more. More preferably, 7.5 (w / w)% or more is even more preferable, 8.0 (w / w)% or more is even more preferable, and 8.5 (w / w).
% Or more is particularly preferable.

In the present specification, the original extract is synonymous with the raw wort extract. The original extract is revised by the BCOJ Beer Analysis Method 2013, supplemented and revised (edited by the International Technical Committee of the Beer Brewing Association (Analysis Committee), published by the Brewing Society of Japan), according to the "8.5 Extract-related Calculation Method". Can be calculated. The alcohol required for the calculation is the "8.3.6 alcoholizer method" of the same book, the authentic (sex) extract is the method described in 0014, and the appearance (pseudo) extract is the "8.1.4 alcoholizer method" of the same book. , And can be calculated from the extract table described in "7.2 Extract". The appearance (pseudo) extract is synonymous with the extract in the above-mentioned extract table.

In the case of a fermented beverage, the original extract of the beer-taste beverage of the present invention can be adjusted by changing the composition of raw materials, charging conditions, yeast species, fermentation conditions and the like. In addition, the intrinsic extract value of the beer-taste beverage, which is a non-fermented beverage, can be adjusted by changing the raw material composition.

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 10% 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 20% by mass or more, more preferably 25% by mass or more, more preferably 30% by mass or more, more preferably 35% by mass or more, and more preferably 40% by mass or more. , 45 mass p
More than pm is more preferable.
On the other hand, if the total amount of polyphenols is too large, the turbidity stability of the beverage is lowered and the mouth becomes heavy. Therefore, the total amount of polyphenol in the beverage of the present invention is preferably 160 mass ppm or less, more preferably 150 mass ppm or less, more preferably 140 mass ppm or less, further preferably 130 mass ppm or less, still more preferably 120 mass ppm or less. , 110 mass ppm or less is particularly preferable.
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.

The total amount of polyphenols in the beer-taste beverage of the present invention is, for example, the revised BCOJ beer analysis method (published by the Brewing Society of Japan, International Technical Committee of the Brewing Society of Japan [Analysis Committee]].
It can be measured by the method described in (edited 2013 supplementary revision).

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, and is preferably 0 to 20 (v / v)%, more preferably 1 to 15 (v / v)%, and even more preferably 2 to 12 (v / v). %, More preferably 3 to 10 (v / v)%, and particularly preferably 4 to 9 (v / v)%.
In this specification, the alcohol content is expressed as a volume / volume-based percentage (v / v%). In addition, the alcohol content of the beverage can be measured by a vibrating densitometer.

Further, the beer-taste beverage according to one aspect of the present invention may contain spirits derived from grains, for example, may contain spirits 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, using 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 coloring agent. Etc. may be added to give a desired color. The color of the beer-taste beverage can be discriminated with the naked eye, but it may be defined by the total light transmittance, the chromaticity, or the like.

The pH of the beer-taste beverage according to one aspect of the present invention is not particularly limited, but is preferably 2.
It is 0 to 4.6, more preferably 2.5 to 4.5, and even more preferably 3.0 to 4.
.. It is 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 are generated and proliferate. Therefore, in order to suppress the generation and growth of microorganisms, the pH of the beer-taste beverage is preferably 4.5 or less, 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 beer-taste beverage of one aspect of the present invention is suitable for the container-packing 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 due to sunlight irradiation is suppressed. Therefore, the beer-taste beverage of one aspect of the present invention can also be filled in such a colorless and transparent bottle or a PET bottle.

Any added 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 raw materials for the beer-taste beverage according to the present invention are not particularly limited, but the main raw materials for the beer-taste beverage according to the preferred embodiment are malt-derived components such as malt containing nitrogen, polyphenols and the like, and water. .. In order to reduce the content of iso-alpha acid to 0.1% by mass or less, it is preferable to use substantially no hops. In addition, sweeteners, water-soluble dietary fibers, bitterness agents or bitterness-imparting agents, antioxidants, flavors, acidulants and the like may be used.

Malt refers to seeds of barley, wheat, rye, oats, oats, adlay, pearl barley, etc. that are germinated, dried, and rooted. May be. In the present invention, barley malt is preferably used. Barley malt is one of the most commonly used malts as a raw material for 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.

Further, grains other than malt, protein, yeast extract, sugar solution and the like may be used together with malt.
Such grains include, for example, wheat that does not correspond to malt (barley, wheat, rye, oat, oat, adlay, oat, etc.), rice (white rice, brown rice, etc.), corn, koryan, etc.
Examples thereof include potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, Japanese millet, starch obtained from them, and extracts thereof. Examples of the protein include soybean protein, pea protein, yeast extract, and decomposition products thereof.

In the beer-taste beverage of the present invention, a sweetener can be used within the range of sugar content of 2.0 g / 100 mL or less. Examples of sweeteners include commercially available saccharified liquids obtained by decomposing starch derived from grains 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.
Further, 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 and the like, from the viewpoint of versatility such as stability and safety. , Indigestible dextrin or polydextrose is preferred.

Examples of bitterness agents or bitterness-imparting agents include fennel, lychee, hime scent, juniper, sage, and so on.
Stray scent, Mannentake, Laurel, 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 , Sage extract, Caraway extract, Naringin, Caffeine, Absintin, Nigayomogi, Nigayomogi extract and the like.

The antioxidant is not particularly limited, and those used as antioxidants 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 fragrance can be used. The flavoring is used for flavoring and contains brewing components and the like generated by fermentation. Specific examples of fragrances suitable for beer-taste beverages include esters, higher alcohols (for example, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate), 4-vinylguanol, isoamyl propionate, linalol and the like. Can be mentioned.

The acidulant is not particularly limited as long as it is a substance having an acidity, and is, for example, tartrate 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, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid or salts thereof are preferable, and phosphoric acid, citric acid, lactic acid, acetic acid or salts thereof are more preferable. preferable.
These acidulants may be used alone or in combination of two or more.

1.2 Carbon dioxide gas The non-sweet beverage according to one aspect of the present invention may be a carbonated beverage. As the carbon dioxide gas contained in the beer-taste beverage of the carbonated drink, the carbon dioxide gas contained in the raw material may be used, or may be dissolved by mixing with carbonated water or adding carbon dioxide gas.
Since the beer-taste beverage of one aspect of the present invention undergoes alcoholic fermentation, the carbon dioxide gas generated in this fermentation step can be used as it is, but the amount of carbon dioxide gas is adjusted by appropriately adding carbonated water and carbonated water. May be good.

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 pressure of the beverage is 5.0 kg / cm ² , 4.5 kg / cm ² , or 4.0.
It is kg / cm ² , and the lower limit is 0.20 kg / cm ² , 0.50 kg / cm ² , or 1.
It is 0 kg / cm ² , and any of these upper and lower limits may be combined. For example, the carbon dioxide pressure of a beverage is 0.20 kg / cm ² or more and 5.0 kg / cm ² or less, 0.50 k.
g / cm ² or more and 4.5 kg / cm ² or less, or 1.0 kg / cm ² or more and 4.0 kg /
It may be cm ² or less.
As used herein, 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, if necessary, as long as the effects of the present invention are not impaired.
Examples of such additives include preservatives, colorants, foam-forming agents, fermentation accelerators, yeast extracts, protein-based substances such as peptide-containing substances, and seasonings such as amino acids.
The compound used as a preservative is not particularly limited, but at least one compound selected from the group consisting of benzoic acid, benzoates, benzoic acid esters and dimethyl dicarbonate is preferable. These compounds may be used alone or in combination of two or more. Specific examples of the combination include benzoic acid, benzoates, or a combination of benzoic acid ester and dimethyl dicarbonate. Examples of benzoates include sodium benzoate and the like, and examples of benzoic acid esters include propyl paraoxybenzoate and butyl paraoxybenzoate. In addition, as a commercially available preservative, strong sample leather (manufactured by Saneigen Co., Ltd .; a mixture of sodium benzoate and butyl benzoate) is also often used.

1.4 Packaged Beverage The beer-taste beverage according to 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 a bottle.
Examples thereof include cans, barrels and PET bottles, but cans, bottles and PET bottles are preferable from the viewpoint of being particularly easy to carry.

2. 2. How to make beer-taste beverages
2.1 Method for producing fermented beer-taste beverage The method for producing a fermented beer-taste beverage according to one aspect of the present invention is not particularly limited, but a step (1) of adding yeast to a raw material containing water and malt to perform alcohol fermentation is performed. It may have a step (2) of blending one or more raw materials that can be assimilated by yeast and a step (3) of adjusting the content of soybean protein decomposition products.
-Step (1): A step of adding yeast to raw materials including 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 adjusting the content of soybean protein decomposition products.

The order of the above steps (1) to (3) is not particularly limited, but as step (2), after mixing raw materials that can be assimilated by yeast together with water and malt to prepare raw materials before fermentation, the raw materials are prepared. Process (
As 1), it is preferable to carry out alcoholic fermentation on raw materials including raw materials that can be assimilated by yeast. This makes it possible to suppress the generation of a large amount of bubbles during alcoholic fermentation.
Similarly, in the step (3), the order in which each step is performed is not particularly limited. For example, the adjustment of the content of soybean protein decomposition products performed in the step (3) is performed after the fermentation after the step (1). Although it may be carried out for the raw materials of the above, it is preferable that the step (3) is carried out last. Specifically, a non-sweetness base beverage is produced based on steps other than step (3) (for example, steps (1) and (2)), and soybean protein is decomposed into the base beverage based on step (3). It is preferable to adjust the content of the substance.
Since the beer-taste beverage of the present invention has an iso-alpha acid content of 0.1 mass ppm or less,
If yeast is contained in a certain amount or more, 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,
It is preferably performed after the step (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 proliferation of microorganisms. The order of the sterilization steps is not particularly limited, but it is preferably performed after the step (3). 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.

Further, in the present specification, the "malt ratio" means the ratio of the malt mass to the mass of all raw materials excluding brewing water. In this specification, the malt ratio means a value calculated in accordance with the Liquor Tax Law and the Circular on Interpretation of Liquor Administration Related Laws, etc. on April 1, 2018.
The malt ratio of the present invention is not particularly limited and may be 15% or more, 20% or more, 30% or more, or 40% or more, and 100% or less, 95% or less, 85% or less, 75% or less,
Alternatively, it may be 65% or less.
By setting the malt ratio within the above range, a beer-taste beverage having a better flavor can be produced.

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 as nitrogen sources, yeast extract, soybean protein, corn protein, soybean, yeast extract, pea, etc. Examples include wheat malt, ungerminated grains, and decomposition products thereof.
Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, adlay, enwheat, soybeans, corn, 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.

<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, the mixture is filtered and boiled, and coagulated protein is used 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.
The antioxidant, bitterness-imparting agent, flavor, acidulant, pigment and the like may be added in a predetermined amount after the fermentation step, but 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-fermented yeast is also the bottom-fermented yeast. Also, commercially available yeast such as Weihenstephan-34 strain (bottom fermenting yeast) can be used.
Yeast may be added to the raw material as a yeast suspension, or a slurry obtained by concentrating yeast by centrifugation or sedimentation may be added to the raw material. Further, after centrifugation, a substance from which the supernatant has been completely removed may be added. The amount of yeast added to the undiluted solution can be set as appropriate, but for example,
It is about 5 × 10 ⁶ cells / mL to 1 × 10 ⁸ cells / mL.

Various conditions such as the fermentation temperature and the fermentation period when performing alcoholic fermentation can be appropriately set. For example, the fermentation conditions for producing ordinary beer and low-malt beer, 8 to 25 ° C.,
Fermentation may be carried out under the conditions of 5 to 10 days. The temperature (increasing or decreasing temperature) or pressure of the fermentation broth may be changed during the fermentation process.

After the fermentation step, a step performed in the production of a beer-taste beverage known to those skilled in the art, such as a liquor storage step and a filtration step, may be performed.

<Process (2)>
Step (2) is a step of blending one or more raw materials that can be assimilated by yeast. The raw material that can be assimilated by yeast in the step (2) is a raw material other than malt as 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, it is preferable to appropriately select these raw materials according to the taste of the drinker.

<Process (3)>
Step (3) is a step of adjusting the content of soybean protein decomposition products.
The beer-taste beverage of the present invention is preferably adjusted so that the content of soybean protein decomposition products is within the above range, and such a beverage is produced by carrying out the step including the step (3). be able to. Here, when the content is suitable for the soybean protein decomposition product derived from the raw material, it is not necessary to further add the soybean protein decomposition product. On the other hand, in the step (3), an additive containing a soybean protein decomposition product may be added to adjust the content of the soybean protein decomposition product in the beer-taste beverage.

In the steps (2) and (3), 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 are mixed at the same time, and steps (2) and (
3) may be performed at the same time.
Further, other additives may be added at the same time when the steps (2) and (3) are performed.

Further, steps other than steps (1) to (3) may be included. For example, the step (4) of adding spirits derived from grains may be further included. The order in which the step (4) is performed is not particularly limited, and for example, the compounding of each component performed in the step (4) may be performed on the raw material before fermentation before the step (1), and the step (1) may be performed. It may be done for the raw material after fermentation afterwards.

2.2 Method for producing a non-fermented beer-taste beverage The method for producing a non-fermented beer-taste beverage according to one aspect of the present invention is not particularly limited, but is isoα.
It is the same as the general method for producing a non-fermented beer-taste beverage, except that the content of acid, the content of sugar, and the content of soybean protein decomposition products are controlled. As a specific manufacturing method,
When producing a non-fermented beer-taste beverage, the content of iso-alpha acid is 0.
A stock solution of a non-fermented beer-taste beverage having a sugar content of 2.0 g / 100 mL or less and 1 mass ppm or less is produced so that the content of soy protein decomposition products is 3.5 g / 100 mL or less. A method of adding a proteolytic product can be mentioned.

As an example of a method for producing a stock solution of a non-fermented beer-taste beverage, first, a predetermined amount of wort, a sweet substance, a flavor, and other ingredients are mixed to prepare a formulation. Next, a predetermined amount of drinking water is added to the formulation to prepare a primary raw material solution. After boiling the primary raw material liquid, alcoholic beverages are added, and carbonated water is added by the carbonation step.
The liquor to be added is not particularly limited, but for example, spirits such as raw material alcohol, shochu, awamori, whiskey, brandy, vodka, rum, tequila, and gin can be used.

If necessary, the precipitate can be separated and removed by filtration, centrifugation or the like at each stage.
Further, carbonated water may be added after the raw material liquid is prepared in a concentrated state. By using a normal soft drink manufacturing process, it is possible to easily prepare non-fermented beverages without having a fermentation facility.

It is more desirable to remove the precipitate before the carbonation step or the carbonated water addition step because the causative substances of sediment and unpleasant taste can be removed.

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 container packing process.
Examples of the container include the container described in "1.4 Beverage in a container".

Hereinafter, the present invention will be described in more detail with reference to examples of beer-taste beverages as beer-taste beverages, but the present invention is not limited by these examples.

Sensory evaluation of beer-taste beverages (Examples 1 to 10, Comparative Examples 1 to 4)
After putting the crushed barley malt into a charging tank containing 120 L of warm water, the temperature was gradually raised and maintained, and the malt cake was removed by filtration. Then, the raw material liquid was put into a boiling kettle, a sugar liquid was added so that the malt ratio became the ratio shown in Table 1, 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 another 1 week. After a period of time, yeast is removed by filtration, total polyphenol content, sugar content, original extract,
And soybean protein hydrolyzate content was adjusted to the values shown in Table 1, and extract-adjusted water and soybean protein hydrolyzate were added to prepare a beer-taste beverage.
In the manufacturing processes of Examples 1 to 10 and Comparative Examples 1 to 4, no hops were used as raw materials, these beverages did not contain hop-derived components, and the content of iso-alpha acid was 0 mass p.
It was pm.

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

[Drinking like a beer-taste beverage]
Each panelist tastes a beer-taste beverage cooled to about 4 ° C, and "drinking like a beer-taste beverage" is measured in 0.1 increments in the range of 3 (maximum value) to 1 (minimum value) according to the following criteria. It was evaluated by the score of. In addition, "a beer-taste drink-like drink"
Before the evaluation of, prepare samples with scores of "3", "2", and "1", respectively.
We tried to unify the standards among the panelists.
(Drinking like a beer-taste beverage)
・ "3": Very good.
・ "2": Good.
・ "1": Bad.
Then, the calculated average value of the scores of the six panelists was used as the evaluation of "drinking like a beer-taste beverage" and is shown in Table 1. Beverages with a rating of 2.0 or higher were considered acceptable.

[Aftertaste unsuitable for beer-taste beverages]
Each panelist tastes a beer-taste beverage cooled to about 4 ° C, and the "aftertaste unsuitable for a beer-taste beverage" is 0.1 in the range of 3 (maximum value) to 1 (minimum value) according to the following criteria. It was evaluated by the score in increments. "Aftertaste unsuitable for beer-taste beverages"
Before the evaluation of, prepare samples with scores of "3", "2", and "1", respectively.
We tried to unify the standards among the panelists.
(Aftertaste unsuitable for beer-taste beverages)
・ "3": I do not feel an unsuitable aftertaste as a beer-taste beverage.
-"2": Almost no aftertaste unsuitable for beer-taste beverages.
・ "1": Feels an unsuitable aftertaste as a beer-taste beverage.
Then, the calculated average value of the scores of the six panelists was used as the evaluation of "suppression of aftertaste unsuitable as a beer-taste beverage" and is shown in Table 1. The evaluation was 2.0 or higher.

[Comprehensive evaluation of beer-taste beverages]
In addition, when each panelist tasted it, "a beer-taste drink-like drink" and "
Comprehensive evaluation based on "suppression of aftertaste unsuitable for beer-taste beverages" based on the following criteria 3
Evaluated in stages.
-"○": Both the evaluations of "drinking like a beer-taste beverage" and "suppression of aftertaste unsuitable as a beer-taste beverage" are 2.5 or more.
-"△": Not applicable to "○" and "×".
-"X": Either one of the evaluations of "drinking like a beer-taste beverage" and "suppression of aftertaste unsuitable as a beer-taste beverage" is less than 2.0.

Table 1 shows the evaluation results of each beer-taste beverage. In any of the sensory evaluations in Table 1, no difference in evaluation of 2.0 or more was confirmed among the panelists.

Examples 1 to 100 mL with an iso-alpha acid content of 0 mass ppm and a sugar content of 2.0 g / 100 mL
According to 5 and the beer-taste beverages of Comparative Examples 1 and 2, the beverage of Comparative Example 1 containing no soybean proteolytic product has a low taste like a beer-taste beverage, and the soybean protein-decomposed product is 4
.. The beverage of Comparative Example 2 containing 00 g / 100 mL had an unsuitable aftertaste. On the other hand, the beverages of Examples 1 to 5 containing 3.5 g / 100 mL or less of soybean protein decomposition products were able to achieve both a beer-taste beverage-like taste and an inappropriate aftertaste suppression.
Further, according to the beer-taste beverages of Examples 6 to 10 having an iso-alpha acid content of 0% by mass and a sugar content of 0.4 g / 100 mL and Comparative Examples 3 and 4, soybean protein decomposition products were not contained. The beverage of Example 3 had a low mouthfeel like a beer-taste beverage, and the beverage of Comparative Example 4 containing 4.00 g / 100 mL of soybean protein decomposition products had an unsuitable aftertaste.
On the other hand, Examples 6-1 containing a soybean protein decomposition product content of 3.5 g / 100 mL or less.
The beverage of 0 was able to achieve both a beer-taste beverage-like taste and an unsuitable aftertaste suppression.

Claims (8)

The content of iso-alpha acid is 0.1% by mass or less, and the content of sugar is 2.0g / 100.
A beer-taste beverage containing less than mL and containing less than 3.5 g / 100 mL of soybean protein decomposition products. The beer-taste beverage according to claim 1, which contains 0.05 to 3.5 g / 100 mL of soybean protein decomposition products. The beer-taste beverage according to claim 1 or 2, wherein the original extract is 5 to 20 w / w%. The beer-taste beverage according to any one of claims 1 to 3, wherein the malt ratio is 15 to 100%. The beer-taste beverage according to any one of claims 1 to 4, wherein the total amount of polyphenols is 10 to 160 mass ppm. The beer-taste beverage according to any one of claims 1 to 5, which is a fermented beer-taste beverage. The method for producing a beer-taste beverage according to any one of claims 1 to 6.
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 7, which does not include a step of blending hops.