JP2022090024A - Beer taste beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel beer taste beverage that has, for example, an excellent balance between the strength of impact and the ease of drinking when drinking it.

SOLUTION: Provided is a beer taste beverage having a carbohydrate concentration of 1.5 g/100 mL or less and satisfying at least one of the following requirements (I) and (II). Requirement (I): the bitterness value of the beer taste beverage is 18 BUs or more. Requirement (II): the chromaticity of the beer taste beverage is 7 EBC or more.

SELECTED DRAWING: None

COPYRIGHT: (C)2022,JPO&INPIT

Description

The present invention relates to a beer-taste beverage.

Traditionally, various beer-taste beverages have been developed and distributed in the market in response to the diversified tastes of consumers these days.
For example, Patent Document 1 describes 0.3 to 5 ppm of quasin and / and 0.5 to 5 p for the purpose of providing a beer-taste beverage having a beer-like bitterness and sharpness without using hops.
Inventions relating to beer-taste beverages comprising pm quinine are described.

JP-A-2017-6077

Under such circumstances, there is a demand for a new beer-taste beverage having an excellent balance between the strength of impact when drinking and the ease of drinking.

The present invention provides a beer-taste beverage in which at least one of a sugar concentration and a bitterness value and a chromaticity is adjusted within a predetermined range. Specifically, the present invention provides the following aspects [1] to [15].
[1]
A beer-taste beverage having a sugar concentration of 1.5 g / 100 mL or less and satisfying at least one of the following requirements (I) and (II).
-Requirement (I): The bitterness value of the beer-taste beverage is 18 BUs or more.
-Requirement (II): The chromaticity of the beer-taste beverage is 7 EBC or more.
[2]
The beer-taste beverage according to the above [1], which satisfies both the requirements (I) and the requirements (II).
[3]
The beer-taste beverage according to the above [1] or [2], wherein the malt ratio is 50 to 100% by mass.
[4]
The beer-taste beverage according to any one of the above [1] to [3], wherein the sugar concentration is 0.5 g / 100 mL or less.
[5]
The beer-taste beverage according to any one of the above [1] to [4], wherein the beer-taste beverage is beer.
[6]
In any one of the above [1] to [5], the ratio [bitterness value / sugar concentration] of the bitterness value (unit: BUs) to the sugar concentration (unit: g / 100 mL) is 40 or more. The listed beer-taste beverage.
[7]
Ratio of chromaticity (unit: EBC) and sugar concentration (unit: g / 100 mL) [chromaticity / sugar concentration]
The beer-taste beverage according to any one of the above [1] to [6], wherein the beer taste is 10 or more.
[8]
The content of iso-alpha acid is 10 to 150 mass ppm based on the total amount of the beer-taste beverage.
The beer-taste beverage according to any one of the above [1] to [7].
[9]
The beer-taste beverage according to any one of the above [1] to [8], wherein the content of α-acid is 0.10 to 30 mass ppm based on the total amount of the beer-taste beverage.
[10]
The content of vicinal diketone (VDK) is 0.
The beer-taste beverage according to any one of the above [1] to [9], which is 001 to 1.50 mass ppm.
[11]
The beer-taste beverage according to any one of the above [1] to [10], wherein the raw wort extract concentration is 6.0% by mass or more.
[12]
The total polyphenol content is 60% by mass based on the total amount of the beer-taste beverage.
The beer-taste beverage according to any one of the above [1] to [11].
[13]
The beer-taste beverage according to any one of the above [1] to [12], which has an alcohol content of 3.0 (v / v)% or more.
[14]
The method for producing a beer-taste beverage according to any one of the above [1] to [13], which comprises the following steps (1) and (2).
-Step (1): A step of obtaining a pre-fermentation liquid by performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment using various raw materials.
-Step (2): A step of adding yeast to the pre-fermentation liquid to perform alcoholic fermentation.
[15]
The method for producing a beer-taste beverage according to the above [14], which does not include a step of adding spirits derived from grains.

The beer-taste beverage of one preferred embodiment of the present invention can be, for example, a beverage having an excellent balance between the strength of impact when drinking and the ease of drinking.

1. 1. Beer-taste beverages As used herein, the term "beer-taste beverages" refers to alcohol-containing or non-alcoholic carbonated beverages with a beer-like flavor. Therefore, "beer-taste beverages" include not only beer, which is a fermented malt beverage obtained by fermenting malt, hops, and water with yeast as raw materials, but also carbonated beverages having a beer flavor. Include. That is, unless otherwise specified, the beer-taste beverage of one aspect of the present invention includes esters and higher alcohols (eg, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalol, 4-vinyl). Beer flavoring including guaiacol etc.) is added to include any carbonated beverage having a beer flavor.
Further, the beer-taste beverage according to one aspect of the present invention may be a fermented beer-taste beverage that has undergone a fermentation step using yeast, or a non-fermented beer-taste beverage that has not undergone a fermentation step. It is preferably a taste beverage.
Further, the beer-taste beverage according to one aspect of the present invention may be an alcohol-containing beer-taste beverage having an alcohol content of 1 (v / v)% or more, and has an alcohol content of 1 (v / v).
It may be a non-alcoholic beer-taste beverage of less than%. The non-alcoholic beer-taste beverage may be a non-alcoholic fermented beer-taste beverage produced by removing the alcohol generated in the fermentation step after undergoing the fermentation step, and may be beer-like without undergoing the fermentation step. It may be a non-alcoholic non-fermented beer-taste beverage prepared to have a flavor.
In addition, the beer-taste beverage according to one aspect of the present invention may be a beer-taste beverage using malt as a raw material, or a beer-taste beverage using malt without malt, but using malt. Beer-taste beverages are preferable, and beer-taste beverages using barley malt are more preferable.
In addition, the fermented beer-taste beverage of one aspect of the present invention may be an ale beer-taste beverage brewed through a fermentation step using top-fermenting yeast, and may be brewed through a fermentation step using bottom-fermenting yeast. It may be a low-alcohol beer-taste beverage.
The fermented beer-taste beverage according to one aspect of the present invention may be a distilled liquor-containing beer-taste beverage containing distilled liquor such as spirits, whiskey, and shochu.
Spirits-containing beer-taste beverages are preferred.

Among these, the beer-taste beverage according to one aspect of the present invention is preferably a fermented beer-taste beverage, more preferably an alcohol-containing fermented beer-taste beverage, and even more preferably a fermented beer-taste beverage using malt. ..

The beer-taste beverage of one aspect of the present invention has a sugar concentration of 1.5 g / 100 mL or less and satisfies at least one of the following requirements (I) and (II).
-Requirement (I): The bitterness value of the beer-taste beverage is 18 BUs or more.
-Requirement (II): The chromaticity of the beer-taste beverage is 7 EBC or more.
It is preferable that both the above requirements (I) and (II) are satisfied in the beer-taste beverage of one aspect of the present invention.

Beer-taste beverages with high bitterness and chromaticity, such as IPA beer and stouts and bock, have a strong unique bitterness, aroma, taste and flavor, and have a strong impact when drunk. On the other hand, beer-taste beverages having a high bitterness value and chromaticity have a problem that they are difficult to drink because they have a unique bitterness, aroma, taste and flavor.
In order to solve this problem, the present inventors have conducted various studies and found that in a beer-taste beverage having at least one of the bitterness value and the chromaticity, the sugar concentration is taken into consideration while considering the balance between the bitterness value and the chromaticity. It was found that the ease of drinking can be improved while maintaining the strength of the impact when drinking due to the unique bitterness, aroma, taste and flavor by reducing the amount. Beer-taste beverages with high bitterness value and chromaticity are characterized by strong unique bitterness, aroma, taste and flavor, and adjustments to reduce sugar are characteristic of the unique bitterness, aroma and taste. It was not originally done because it would spoil the flavor. However, in the study by the present inventors, it was found that the factor of difficulty in drinking is sugar in a beer-taste beverage having a high bitterness value and chromaticity. Based on this knowledge, in the present invention, a beer-taste beverage in which the bitterness value and chromaticity are adjusted to a predetermined value or more while intentionally lowering the sugar concentration is used to obtain a strong impact when drinking and drinking. It is a beverage with an excellent balance of ease.

The sugar concentration of the beer-taste beverage of one aspect of the present invention is preferably 1.5 g / 100 mL or less from the viewpoint of making a beer-taste beverage that is easy to drink while having a strong impact when drunk. Is 1.2 g / 100 mL or less, more preferably 1.0 g / 100 mL or less, more preferably 0.8 g / 100 mL or less, still more preferably 0.7 g / 100 mL or less, still more preferably 0.6 g / 100 mL or less, still more. Preferably 0.5 g / 100 m
L or less, more preferably 0.4 g / 100 mL or less, particularly preferably 0.3 g / 10
It is 0 mL or less.

In this specification, "carbohydrate" is based on the nutrition labeling standard for foods (2003 Ministry of Health, Labor and Welfare Notification No. 176, partially revised September 27, 2013 Consumer Agency Notification No. 8). Carbohydrate, specifically, means food obtained by removing proteins, lipids, dietary fiber, ash, alcohol and water from the target food. Therefore, the amount of sugar in a food can be calculated by subtracting the amount of protein, lipid, dietary fiber, ash and water from the weight of the food.
Here, the amounts of protein, lipid, dietary fiber, ash and water can be measured by the methods listed in the nutrition labeling standards. Specifically, the amount of protein is measured by the nitrogen quantitative conversion method, the amount of lipid is measured by the ether extraction method, the amount of dietary fiber is measured by the Proski method, and the amount of ash is measured by the direct ashing method. However, the amount of water can be measured by the vacuum heating and drying method.

The sugar concentration of the beer-taste beverage of one aspect of the present invention includes the type of enzyme, the amount of addition, the timing of addition, the set temperature and holding time of each temperature range when preparing the saccharified solution, and various fermentation steps. It can be adjusted by appropriately setting conditions (amount and timing of addition of yeast, fermentation temperature, fermentation time) and the like.

Further, in the beer-taste beverage of one aspect of the present invention, the bitterness value specified in the above requirement (I) is 18 BUs or more from the viewpoint of making a beer-taste beverage having a strong impact when drunk even with a low sugar concentration. However, it is preferably 19 BUs or more, more preferably 20 BUs.
More preferably 21 BUs or more, further preferably 22 BUs or more, still more preferably 23 BUs or more, still more preferably 24 BUs or more, still more preferably 25 BUs or more, particularly preferably 26 BUs or more, and further 27 BUs or more, 28 BUs or more.
29 BUs or more, 30 BUs or more, 31 BUs or more, 32 BUs or more, 33 BUs or more,
34 BUs or more, 35 BUs or more, 36 BUs or more, 37 BUs or more, 38 BUs or more,
39 BUs or more, 40 BUs or more, 45 BUs or more, 50 BUs or more, 55 BUs or more,
It may be 60 BUs or more, 65 BUs or more, 70 BUs or more, or 80 BUs or more.
Further, in the beer-taste beverage of one aspect of the present invention, the bitterness value defined in the above requirement (I) is 200 BUs or less, 180 BUs or less, 160 BUs or less, 140 BUs or less, 1
It may be 20 BUs or less, or 100 BUs or less.

Further, in the beer-taste beverage of one aspect of the present invention, the ratio [bitterness value / sugar concentration] of the bitterness value (unit: BUs) and the sugar concentration (unit: g / 100 mL) is the impact when drinking. From the viewpoint of making a beer-taste beverage that is strong yet easy to drink, it is preferably 40 or more, more preferably 45 or more, more preferably 50 or more, more preferably 52 or more, still more preferably 55 or more, still more preferably. 60 or more, more preferably 65 or more, still more preferably 70 or more, even more preferably 75 or more, still more preferably 80 or more, particularly preferably 85 or more, and further 87 or more, 90 or more, 93 or more, 95. Above, 97 and above, 1
It may be 00 or more, 105 or more, or 110 or more, and preferably 1000 or less.
More preferably 800 or less, more preferably 600 or less, still more preferably 500 or less, still more preferably 400 or less, still more preferably 300 or less, still more preferably 250 or less, particularly preferably 200 or less, further preferably 180 or less. , 160 or less, 150 or less,
It may be 140 or less, 130 or less, 120 or less, or 115 or less.

In this specification, the "bitter taste value" of a beverage is referred to as "8.15" of 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 can be measured by the measuring method described in "Bitter taste value".
Further, the bitterness value of the beer-taste beverage of one aspect of the present invention is an index of bitterness given by a hop-derived component containing isohumulone as a main component, and for example, the type of hop, the amount of addition, and the timing of addition are appropriately adjusted. It can be controlled by doing.

Further, in the beer-taste beverage of one aspect of the present invention, the chromaticity specified in the above requirement (II) is 7 EBC or more from the viewpoint of making a beer-taste beverage having a strong impact when drunk even with a low sugar concentration. However, it is preferably 7.2 EBC or more, more preferably 7.5 EBC.
The above is more preferably 8 EBC or more, further preferably 8.5 EBC or more, particularly preferably 9 EBC or more, and further preferably 9.5 EBC or more, 10 EBC or more, 10.5 EBC or more.
As mentioned above, it may be 11 EBC or more, 11.5 EBC or more, 12 EBC or more, 12.5 EBC or more, or 13 EBC or more.
Further, in the beer-taste beverage of one aspect of the present invention, the chromaticity specified in the above requirement (I) is 200 EBC or less, 180 EBC or less, 160 EBC or less, 140 EBC or less, 12
0 EBC or less, 100 EBC or less, 80 EBC or less, 70 EBC or less, 60 EBC or less,
50 EBC or less, 40 EBC or less, 35 EBC or less, 30 EBC or less, 27 EBC or less,
25 EBC or less, 23 EBC or less, 20 EBC or less, 18 EBC or less, 16 EBC or less,
Alternatively, it may be 15 EBC or less.

Further, in the beer-taste beverage of one aspect of the present invention, the ratio [color / sugar concentration] between the chromaticity (unit: EBC) and the sugar concentration (unit: g / 100 mL) is the impact of drinking. From the viewpoint of making a beer-taste beverage that is strong yet easy to drink, it is preferably 10 or more, more preferably 15 or more, more preferably 21 or more, still more preferably 23 or more, still more preferably 25 or more, still more preferable. Is 27 or more, particularly preferably 29 or more, and further
It may be 30 or more, 31 or more, 32 or more, 33 or more, 34 or more, 35 or more, or 36 or more, preferably 800 or less, more preferably 600 or less, and more preferably 500.
Below, more preferably 200 or less, still more preferably 150 or less, still more preferably 100 or less, still more preferably 80 or less, still more preferably 70 or less, still more preferably 60 or less,
It is even more preferably 55 or less, even more preferably 50 or less, and particularly preferably 45 or less.

In this specification, the "color" of beverages is referred to as 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 can be measured by the measuring method described in "8.8 chromaticity" of. The "chromaticity" of a beverage is a unit of chromaticity defined by the European Brewery Convention (the unit of chromaticity).
EBC unit). The smaller the number, the lighter and brighter the drink, and conversely, the higher the number, the darker and darker the drink.
Further, the chromaticity of the beer-taste beverage according to one aspect of the present invention is, for example, the type of malt used.
When two or more kinds of malt are used in combination, it can be controlled by appropriately adjusting the blending ratio, the boiling conditions when preparing the pre-fermentation liquid, and the like. More specifically, for example, in order to increase the chromaticity of beer-taste beverages, the mixing ratio of dark-colored malt as malt should be high, the temperature during boiling should be high, the boiling time should be long, and saccharification should be performed. It can be adjusted by performing decoction when preparing the liquid. Further, the chromaticity can be adjusted to be high by increasing the concentration of the raw wort extract and increasing the malt ratio.

In the beer-taste beverage of one aspect of the present invention, the content of iso-alpha acid is preferably based on the total amount of the beer-taste beverage from the viewpoint of making the beer-taste beverage have a strong impact when drunk even if the sugar concentration is low. Is 10 to 150 mass ppm, more preferably 15 to 10
0 mass ppm, more preferably 20 to 90 mass ppm, still more preferably 30 to 80 mass p
pm, more preferably 35-75 mass ppm, even more preferably 40-70 mass ppm
Particularly preferably 45 to 65 mass ppm.

In the beer-taste beverage of one aspect of the present invention, the content of α-acid is preferably based on the total amount of the beer-taste beverage from the viewpoint of making it a beer-taste beverage having a strong impact when drunk even if the sugar concentration is low. 0.10 to 30 mass ppm, more preferably 0.15 to 2
0 mass ppm, more preferably 0.20 to 15 mass ppm, even more preferably 0.25
It is ~ 12 mass ppm, particularly preferably 0.30 to 9.0 mass ppm.

In this specification, the content of iso-alpha acid and α-acid is referred to as 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] 20
It means the value measured by the high performance liquid chromatography (HPLC) analysis method described in "7.13 Iso-alpha acid, α-acid-HPLC method-" of the 13-year supplementary revision).
Further, the content of iso-alpha acid and α-acid can be controlled by appropriately adjusting the type of hop, the amount of addition, and the timing of addition, and each component may be adjusted by addition.

In the beer-taste beverage of one aspect of the present invention, the content of the vinyl diketone (VDK) is the total amount of the beer-taste beverage from the viewpoint of making the beer-taste beverage easy to drink while having a strong impact when drinking. By reference, preferably 0.001 to 1.50 mass p
pm, more preferably 0.003 to 1.00 mass ppm, still more preferably 0.005 to 0
.. It is 70 mass ppm, more preferably 0.007 to 0.50 mass ppm, and particularly preferably 0.010 to 0.30 mass ppm.
In this specification, the content of vicinal diketone (VDK) is referred to as "2013 supplementary revision of 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]). It can be measured by the method described in "8.16 Diacetyl".
The content of vicinal diketone (VDK) includes various conditions during saccharification treatment (saccharification temperature, saccharification time, etc.), conditions for fermentation treatment (number of yeasts to be added, aeration conditions, fermentation temperature, fermentation time, etc.), and fermentation. It can be controlled by appropriately adjusting various conditions (aging temperature, aging time, etc.) of the aging treatment performed on the fermentation broth obtained through the steps. Further, the content of VDK may be adjusted by directly adding VDK.

In the beer-taste beverage of one aspect of the present invention, the concentration of the raw wort extract (O-Ex) is preferably 6.0% by mass or more from the viewpoint of making the beer-taste beverage that has a strong impact when drunk. , More preferably 6.5% by mass or more, more preferably 7.0% by mass.
The above is more preferably 7.5% by mass or more, further preferably 8.0% by mass or more, still more preferably 8.5% by mass or more, particularly preferably 9.0% by mass or more, and it is light to drink. From the viewpoint of providing a smooth mouth and improving the ease of drinking, it is preferably 20.0% by mass or less, more preferably 18.0% by mass or less, still more preferably 16.0% by mass or less, still more preferable. Is 15.0% by mass or less, particularly preferably 13.5% by mass or less.
The "raw wort extract concentration" in the present specification refers to the extract content under the Japanese Liquor Tax Law, that is, when the temperature is 15 ° C., in the case of alcohol-containing beverages having an alcohol content of 1 (v / v)% or more. The number of grams of non-volatile components contained in 100 cm ³ of the original volume.
For non-alcoholic beverages with an alcohol content of less than 1 (v / v)%, the degassed sample is analyzed by the International Technical Committee of the Brewing Society of Japan (BCOJ) (BOCJ Beer Analysis Method (Fermented by the Brewing Society of Japan,). It refers to the extract value (mass%) measured according to the Beer Brewing Society (edited by the Brewing Society of Japan, 2013 Augmented and Revised Edition)).

In the beer-taste beverage of one aspect of the present invention, the total polyphenol content is based on the total amount (100% by mass) of the beer-taste beverage, and has a high-quality taste, from the viewpoint of making a beer-taste beverage more like beer. It is preferably 60 mass ppm or more, more preferably 65 mass ppm or more, more preferably 70 mass ppm or more, still more preferably 75 mass pp.
m or more, more preferably 80 mass ppm or more, particularly preferably 85 mass ppm or more, and the turbidity stability of the beverage is improved, and the beverage is provided with a light mouthpiece to improve the ease of drinking. From this point of view, it is preferably 300 mass ppm or less, more preferably 260 mass ppm or less, still more preferably 240 mass ppm or less, still more preferably 220 mass pp.
It is m or less, particularly preferably 200 mass ppm or less.

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

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

The malt ratio of the beer-taste beverage of one aspect of the present invention is preferably 50% by mass or more, 60% by mass or more, and 65% by mass, preferably 50% by mass or more, from the viewpoint of maintaining the strength of impact when drinking. % Or more, or 70% by mass or more, and 100% by mass or less, 95
It may be less than mass%, 90% by mass, 85% by mass or less, 80% by mass or less, 75% by mass or less, or less than 70% by mass.
In the present specification, the "malt ratio" means a value calculated on April 1, 2018 in accordance with the Liquor Tax Law on the construction date and the liquor administration related laws and regulations.

As described above, the beer-taste beverage according to one aspect of the present invention may be an alcohol-containing beer-taste beverage or a non-alcoholic beer-taste beverage.
In the case of an alcohol-containing beer-taste beverage, the alcohol content of the beer-taste beverage of one aspect of the present invention is preferably 3.0 (v / v)% from the viewpoint of being a beverage in which a refreshing stimulus can be felt. As described above, more preferably 4.0 (v / v)% or more, more preferably 4.6 (v / v)% or more, still more preferably 5.1 (v / v)% or more, still more preferably 5. It is 4 (v / v)% or more, particularly preferably 5.7 (v / v)% or more.
Further, from the viewpoint of making a beer-taste beverage that is easy to drink, the alcohol content is preferably 20.0 (v / v)% or less, more preferably 15.0 (v / v)% or less, still more preferably 10.0 ( It is v / v)% or less.
In the present specification, the alcohol content is a volume / volume-based percentage ((v / v)%).
) Shall be indicated. Further, the alcohol content of the beverage can be measured by any known method, and can be measured by, for example, a vibration densitometer.

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

Further, from the same viewpoint as above, the beer-taste beverage according to one aspect of the present invention is preferably beer.
As used herein, the term "beer" refers to malt, hops, and water as raw materials.
Beverages obtained by fermenting with yeast, specifically, those defined by the Liquor Tax Law on the construction date and the liquor administration related laws and regulations on April 1, 2018.
That is, when the beer-taste beverage of one aspect of the present invention is beer, the above-mentioned alcohol content is adjusted by a fermentation step using yeast.

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 5.0, more preferably 3.0 to 4.6, and even more preferably 4.0 to 4.55.
If the pH of the beer-taste beverage is 4.5 or less, the generation of microorganisms can be suppressed and the pH is 2.
If it is 0 or more, the flavor of the beverage is likely to be improved.

The beer-taste beverage of one aspect of the present invention may be any aspect as long as the beverage is packed in a container.
Examples of the container include, for example, bottles, PET bottles, cans, or barrels, but cans, bottles, and PET bottles are preferable from the viewpoint of being particularly easy to carry.

1.1 Raw materials As the main raw material of the beer-taste beverage of one aspect of the present invention, malt may be used together with water, or malt may not be used. Further, the beer-taste beverage according to one aspect of the present invention is
As the raw material, a beverage using hops or a beverage using no hops may be used, but a beverage using hops is preferable.
In addition, preservatives, sweeteners, water-soluble dietary fibers, bitterness agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, salts and the like may be used.

1.1.1 When malt is used as a grain raw material other than malt and malt, the malt is obtained by germinating wheat seeds such as barley, wheat, rye, crow barley, oat, pigeon barley, and enwheat. It is dried and derooted, and the production area and variety may be any.
As the malt used in one aspect of the present invention, barley malt is preferable. 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. 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 the beer-taste beverage of one aspect of the present invention, the malt to be used is preferably appropriately selected according to the chromaticity of the desired beer-taste beverage, and the malt to be selected may be alone. Two or more types may be used in combination.

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

When malt is not used, examples thereof include liquid sugar containing a carbon source and beer-taste beverages using a nitrogen source as an amino acid-containing material (for example, soybean protein) such as the above-mentioned grains other than malt.

11.2 Hops When hops are used in one aspect of the present invention, examples of the hops include pellet hops, powdered hops, hop extracts and the like. Further, as the hop to be used, a processed hop product such as an isodized hop or a reduced hop may be used.
When hops are used in one aspect of the present invention, it is preferable that the amount of hops added is appropriately adjusted so as to satisfy the above requirement (I).

1.1.3 Preservative The beer-taste beverage according to one aspect of the present invention may be a beverage containing a preservative.
Examples of the preservative used in one embodiment of the present invention include benzoic acid; benzoate such as sodium benzoate; benzoic acid ester such as propyl paraoxybenzoate and butyl paraoxybenzoate; dimethyl dicarbonate and the like. Further, as the preservative, a commercially available preparation such as strong sample leather (manufactured by San-Ei Gen FFI Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used.
These preservatives may be used alone or in combination of two or more.

When a preservative is blended in the beer-taste beverage of one aspect of the present invention, the blending amount of the preservative is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm.
, More preferably 15 to 1000 mass ppm, even more preferably 20 to 900 mass pp.
m.

1.1.4 Sweetener The beer-taste beverage according to one aspect of the present invention may be a beverage further containing a sweetener.
The sweetener used in one embodiment of the present invention includes a commercially available saccharified solution obtained by decomposing starch derived from grains with an acid or an enzyme, a commercially available sugar such as starch syrup, a sugar of trisaccharides or more, a sugar alcohol, and a natural sweetener such as stevia. Examples include sugar alcohols and artificial sweeteners.
These sweeteners may be used alone or in combination of two or more.
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 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.

1.1.5 Bitterness agent, bitterness-imparting agent The beer-taste beverage according to one aspect of the present invention is further selected from the bitterness agent and bitterness-imparting agent1.
It may be a beverage containing more than seeds.
In the beer-taste beverage of one aspect of the present invention, the bitterness may be imparted by hops, or the bitterness agent or bitterness-imparting agent shown below may be used together with the hops.
The bitterness agent or bitterness-imparting agent is not particularly limited, and those used as a bitterness-imparting agent in ordinary beer and effervescent liquor can be used. , Mannentake, laurel, quacin, caffeine, absintin, narringine, citrus extract, nigaki extract, coffee extract, tea extract, bitter gourd extract, hass germ extract, kidachi aloe extract, mannen wax extract, sage extract , Rosemary extract, sage extract, caraway extract and the like.
These bitterness agents and bitterness-imparting agents may be used alone or in combination of two or more.

1.1.6 Antioxidant The beer-taste beverage according to one aspect of the present invention may be a beverage further containing an antioxidant.
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.
These antioxidants may be used alone or in combination of two or more.

1.1.7 Perfume The beer-taste beverage according to one aspect of the present invention may be a beverage further blended with a perfume.
The fragrance is not particularly limited, and a general beer fragrance can be used. Beer flavoring is used for beer-like flavoring.
Examples of beer flavors include esters and higher alcohols, and specific examples thereof include isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalol, 4-vinylguanol and the like.
These fragrances may be used alone or in combination of two or more.

1.1.8 Acidulant The beer-taste beverage according to one aspect of the present invention may be a beverage further containing an acidulant.
The acidulant is not particularly limited as long as it is a substance having an acidity, 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, at least one selected from tartrate acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid and salts thereof is preferable, and tartrate acid, phosphoric acid, citric acid, lactic acid, At least one selected from tartrate acid, acetic acid and salts thereof is more preferable, and at least one selected from tartrate acid, phosphoric acid and lactic acid is further preferable.
These acidulants may be used alone or in combination of two or more.

1.1.9 Salts The beer-taste beverage according to one aspect of the present invention may be a beverage further containing salts.
Examples of the salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfate, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like.
These salts 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. May be.
The carbon dioxide gas generated in the fermentation step of the beer-taste beverage can be used as it is, but the amount of carbon dioxide gas may be adjusted by appropriately adding carbonated water.

The carbon dioxide concentration of the beer-taste beverage of one aspect of the present invention is preferably 0.30 (w / w).
)% Or more, more preferably 0.35 (w / w)% or more, still more preferably 0.40 (w / w)
)% Or more, more preferably 0.42 (w / w)% or more, particularly preferably 0.45 (
W / w)% or more, preferably 0.80 (w / w)% or less, more preferably 0
.. 70 (w / w)% or less, more preferably 0.60 (w / w)% or less, still more preferably 0.57 (w / w) or less, particularly preferably 0.55 (w / w)% or less. Is.
In the present specification, the carbon dioxide gas concentration is measured by immersing the container containing the target beverage in a water tank at 20 ° C. for 30 minutes or more while occasionally shaking the container to adjust the temperature of the beverage to 20 ° C. It can be measured using an apparatus (for example, GVA-500 (manufactured by Kyoto Electronics Industry Co., Ltd.)).

When the beer-taste beverage of one aspect of the present invention is a packaged beverage, the carbon dioxide gas pressure of the packaged beverage may be appropriately adjusted within the range of the above carbon dioxide gas concentration, but 5.0 kg / cm ²
Hereinafter, it may be 4.5 kg / cm ² or less, or 4.0 kg / cm ² or less, and may be 0.
It may be 20 kg / cm ² or more, 0.50 kg / cm ² or more, or 1.0 kg / cm ² or more. Either the upper limit or the lower limit may be combined, and for example, the carbon dioxide gas pressure of the beverage is 0.20 kg / cm ² or more and 5.0 kg / cm ² or less, 0.50 kg / cm ² .
It may be 4.5 kg / cm ² or less, or 1.0 kg / cm ² or more and 4.0 kg / 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 stopper 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 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 such as collagen peptides, 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 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 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 may be a method for producing through a fermentation step, or a method for producing without undergoing a fermentation step. However, a method having a step of adding yeast to the raw material and performing alcohol fermentation is preferable.
Specific examples of the method for producing a beer-taste beverage according to one aspect of the present invention include methods having the following steps (1) and (2).
-Step (1): A step of obtaining a pre-fermentation liquid by performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment using various raw materials.
-Step (2): A step of adding yeast to the pre-fermentation liquid to perform alcoholic fermentation.

Further, in one aspect of the present invention, it is preferable not to have a step of adding spirits derived from grains from the viewpoint of producing a beer-like beverage having a good taste.
Hereinafter, each step in the method for producing a beer-taste beverage according to one aspect of the present invention will be described.

2.1 Step (1)
The step (1) is a step of obtaining a pre-fermentation liquid by performing at least one of a saccharification treatment, a boiling treatment, and a solid content removing treatment using various raw materials.
For example, when malt is used as various raw materials, various raw materials including water and malt are put into a charging kettle or a charging tank, and an enzyme such as amylase is added as needed. As various raw materials other than malt, various additives such as hops, preservatives, sweeteners, water-soluble dietary fiber, bitterness or bitterness-imparting agents, antioxidants, flavors, acidulants, and pigments may be added. These may be added before the saccharification treatment, may be added during the saccharification treatment, or may be added after the completion of the saccharification treatment. In addition, these may be added after the alcoholic fermentation of the next step.

The mixture of various raw materials is heated to saccharify the starch of the raw materials for saccharification treatment.
The temperature and time of the saccharification treatment take into consideration the type of malt used, the malt ratio, raw materials other than water and malt, the type and amount of enzyme used, and the concentration of raw wort extract in the final beverage. It is preferable to make appropriate adjustments. For example, in one aspect of the present invention, the temperature of the saccharification treatment is 55 to 75 ° C. and the time of the saccharification treatment is 30 to 240 minutes from the viewpoint of adjusting the sugar concentration and chromaticity of the beer-taste beverage within the above ranges. Is preferable. Further, from the viewpoint of adjusting the chromaticity of the beer-taste beverage to the above range, decoction may be performed in which a part of the saccharified solution is taken out, boiled separately, and then returned.

The saccharified solution is preferably boiled.
When hops, bitterness agents and the like are used as raw materials in this boiling treatment, it is preferable to add them. Hops, bitterness agents and the like may be added between the start of boiling and the end of boiling of the saccharified solution. At this time, it is preferable to appropriately adjust various conditions (boiling temperature, boiling temperature, etc.) of the boiling treatment according to the bitterness value and the chromaticity value of the desired beer-taste beverage.

After the boiling treatment is completed, it is preferably transferred to a whirlpool, cooled to 0 to 20 ° C. to prepare a cooling liquid, and then subjected to a solid content removal treatment such as coagulation protein. By this treatment, the concentration of raw wort extract can be adjusted within the above range. In this way, the pre-fermentation liquid is obtained.
In addition, in this step, in order to perform the solid content removal treatment, a predetermined pore diameter (for example, pore diameter 3)
Filtration may be performed through a filter (less than 0 μm).

Instead of the above-mentioned saccharified solution, a pre-fermentation solution may be prepared by adding hops, bitterness agents and the like to a malt extract added with warm water and performing a boiling treatment.
When malt is not used as various raw materials, liquid sugar containing a carbon source, nitrogen source as an amino acid-containing raw material other than wheat or malt, hops, dietary fiber, preservatives, sweeteners, antioxidants, etc. Mix bitterness-imparting agents, flavors, acidulants, pigments, etc. with warm water to prepare a liquid sugar solution.
The liquid sugar solution may be boiled to prepare a pre-fermentation liquid.
When hops are used, they may be added before the boiling treatment, or may be added between the start of boiling and the end of boiling of the liquid sugar solution, and are appropriately adjusted according to the value of the bitterness value of the desired beer-taste beverage. Is preferable.

2.2 Process (2)
The step (2) is a step of adding yeast to the pre-fermentation liquid obtained in the step (1) and performing alcoholic fermentation.
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 may be top-fermented yeast or bottom-fermented yeast. good.

Yeast may be added to the raw material solution as it is in a yeast suspension, or a slurry in which yeast is concentrated by centrifugation or sedimentation may be added to the undiluted solution. Further, after centrifugation, the supernatant may be completely removed before addition. The amount of yeast added to the undiluted solution can be set as appropriate, but for example, 5
It is about × 10 ⁶ cells / ml to 1 × 10 ⁸ cells / ml.

Fermentation conditions for alcoholic fermentation can be set as appropriate, but the fermentation temperature is 5 to 2 from the viewpoint of adjusting the sugar concentration and alcohol content of beer-taste beverages within the above ranges.
It is preferably 5 ° C. In addition, the sugar concentration and alcohol content of the beer-taste beverage can be adjusted by appropriately setting the type, addition amount and addition timing of the polysaccharide-degrading enzyme such as transglucosidase, and if necessary, the fermentation step. The temperature (increasing or decreasing temperature) or pressure of the fermented liquid may be changed in the middle of the process.

After alcoholic fermentation, yeast is contained in the beer-taste beverage, and from the viewpoint of adjusting the turbidity, it is preferable not to perform filtration through a filter having a pore size of less than 30 μm after the step (2), and water is required. Or the above-mentioned various additives may be added.

2.3 Process (3), Process (4)
In one aspect of the present invention, when producing a non-alcoholic fermented beer-taste beverage, it is preferable to further carry out steps (3) and (4).
-Step (3): A step of removing alcohol content from the fermented liquid after the step (2).
-Step (4): A step of adjusting the amount of carbon dioxide gas after the step (3).

In the step (3), as a method for removing the alcohol content generated by the fermentation step of the step (2), a method of removing by heat treatment is preferable. As the conditions for the heat treatment, the same conditions as those for producing a general non-alcoholic beer-taste beverage can be applied.
Further, after the step (3), the alcohol content is removed from the solution and the carbon dioxide gas is also removed. Therefore, it is preferable to adjust the amount of carbon dioxide gas by the step (4).
As a method for adjusting the amount of carbon dioxide gas, carbon dioxide gas may be added by mixing the solution after the step (3) with carbonated water, or the carbon dioxide gas is directly added to the solution after the step (3). You may.

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, but the present invention is not limited to these Examples.

Examples 1 to 4, Comparative Examples 1 to 2
<Beverage preparation>
After putting the crushed barley malt and the polysaccharide-degrading enzyme into a charging tank containing 40 L of warm water held at 40 to 55 ° C, a low temperature region of 40 to 55 ° C, a medium temperature region of 55 to 70 ° C, and 70 to 8
A saccharified solution was prepared by raising the temperature stepwise while maintaining the temperature in each temperature range of 5 ° C. for a predetermined time (range of 1 to 60 minutes). Then, the malt meal was removed by filtration to obtain wort. In Examples 3 and 4, sucrose was added to the obtained wort so as to have the malt ratio shown in Table 1. Then, various hops were further added to each wort and boiled under predetermined conditions, and the boiling treatment was performed so that the bitterness value and chromaticity of the finally obtained beverage became the values shown in Table 1. .. The wort after boiling is solid-liquid separated, the obtained clear wort is cooled, yeast is added, fermentation temperature and fermentation time, amount and timing of addition of polysaccharide-degrading enzyme such as transglucosidase. Was adjusted to prepare a fermented liquor, and the fermented liquor was filtered to obtain test beverages, which are beer.
In each of the Examples and Comparative Examples, the type of enzyme, the amount and timing of addition, the set temperature and holding time of each temperature range when preparing the saccharified solution, etc. were appropriately set, and the sugars shown in Table 1 were set. The quality concentration, total polyphenol content and alcohol content were adjusted respectively.
In addition, the type and degree of crushing of barley malt, the method of preparing sugar solution, the type and amount of hops to be added to wort, the timing of addition, and the conditions of boiling treatment (boiling temperature, boiling time, etc.) It was set appropriately and adjusted so as to have the bitterness value and chromaticity shown in Table 1.

<Sensory evaluation>
The beverages obtained in the examples and comparative examples cooled to about 4 ° C were routinely trained 5
Based on the score criteria below, a human paneler can determine the "strength of impact when drinking" and "ease of drinking" of each beverage in the range of 5 (maximum value) to 1 (minimum value). The score was evaluated in increments of 1, and the average value of the scores of the five panelists was calculated. The results are shown in Table 1.
At the time of evaluation, samples conforming to the following criteria "5", "4", "3", "2" and "1" were prepared in advance, and the criteria were unified among the panelists. In addition, in any of the sensory evaluations in Table 1, no difference in score values of 2.0 or more was confirmed among the panelists for the same beverage.
[Score criteria for impact strength when drinking]
・ "5": The impact when drinking is very strong.
・ "4": Strong impact when drinking.
・ "3": You can feel the impact of drinking a little.
・ "2": The impact when drinking is a little weak.
・ "1": The impact when drinking is very weak.
[Easy to drink score criteria]
・ "5": Very easy to drink.
・ "4": Moderately easy to drink.
・ "3": Standard ease of drinking.
・ "2": Slightly difficult to drink.
・ "1": Very difficult to drink.

From Table 1, the beers prepared in Examples 1 to 4 were excellent in both strength of impact and ease of drinking when drunk, and both were well-balanced and good. On the other hand, the beverage prepared in Comparative Example 1 had a weak impact when drunk, and the beverage prepared in Comparative Example 2 had a very strong impact when drunk, but it was difficult to drink. rice field.

Examples 5 to 16, Comparative Examples 3 to 4
<Beverage preparation>
The type of barley malt, the degree of crushing, the method of preparing the sugar solution, the type and amount of hops to be added to the wort, the timing of addition, and the conditions for boiling treatment (boiling temperature, boiling time, etc.) are appropriately set. Then, through the same saccharification step and fermentation step as in Example 3, a beer-taste beverage, which is a beer, adjusted to the bitterness value and chromaticity shown in Table 2 was prepared.

<Sensory evaluation>
The beverages obtained in the examples and comparative examples cooled to about 4 ° C were routinely trained 5
As with the beverages of Examples 1 to 4 and Comparative Examples 1 and 2, a human paneler determines the "strength of impact when drinking" and "ease of drinking" of each beverage based on the above-mentioned score criteria. In the range of 5 (maximum value) to 1 (minimum value), evaluation was performed with scores in increments of 0.1, and the average value of the scores of the five panelists was calculated. The results are shown in Table 2.

From Table 2, the beers prepared in Examples 3 and 5 to 16 were excellent in both strength of impact and ease of drinking when drunk, and both were well-balanced and good. On the other hand, Comparative Examples 3 to 4
The result was that the beverage prepared in 1 had a weak impact when drunk.

Examples 17-18, Comparative Examples 5-6
<Beverage preparation>
The type of barley malt, the degree of crushing, the method of preparing the sugar solution, the type and amount of hops to be added to the wort, the timing of addition, and the conditions for boiling treatment (boiling temperature, boiling time, etc.) are appropriately set. Then, a wort was prepared through the same saccharification step and fermentation step as in Example 3. and,
If necessary, iso-alpha acid and α-acid are added to the fermented liquid to adjust the content of iso-alpha acid and the content of α-acid so as to be the values shown in Table 3, and the test is beer. I got each drink.

<Sensory evaluation>
The beverages obtained in the examples and comparative examples cooled to about 4 ° C were routinely trained 5
As with the beverages of Examples 1 to 4 and Comparative Examples 1 and 2, a human paneler determines the "strength of impact when drinking" and "ease of drinking" of each beverage based on the above-mentioned score criteria. In the range of 5 (maximum value) to 1 (minimum value), evaluation was performed with scores in increments of 0.1, and the average value of the scores of the five panelists was calculated. The results are shown in Table 3.

From Table 3, the beers prepared in Examples 17 to 18 were excellent in both strength of impact and ease of drinking when drunk, and both were well-balanced and good. On the other hand, the beverages prepared in Comparative Examples 5 to 6 had a weak impact when drunk.

Examples 19-21, Comparative Examples 7-9
<Beverage preparation>
The type of barley malt, the degree of crushing, the method of preparing the sugar solution, the type and amount of hops to be added to the wort, the timing of addition, and the conditions for boiling treatment (boiling temperature, boiling time, etc.) are appropriately set. Then, a wort was prepared through the same saccharification step and fermentation step as in Example 3. and,
If necessary, the fermented liquor is aged or vicinal diketone (VD).
K) was added to adjust the content of vicinal diketone (VDK) to the values shown in Table 4 to obtain test beverages, which are beer.

<Sensory evaluation>
The beverages obtained in the examples and comparative examples cooled to about 4 ° C were routinely trained 5
As with the beverages of Examples 1 to 4 and Comparative Examples 1 and 2, a human paneler determines the "strength of impact when drinking" and "ease of drinking" of each beverage based on the above-mentioned score criteria. In the range of 5 (maximum value) to 1 (minimum value), evaluation was performed with scores in increments of 0.1, and the average value of the scores of the five panelists was calculated. The results are shown in Table 4.

From Table 4, the beers prepared in Examples 19 to 21 were excellent in both strength of impact and ease of drinking when drunk, and both were well-balanced and good. On the other hand, the beverages prepared in Comparative Examples 7 to 9 had a weak impact when drunk.

Claims (15)

A beer-taste beverage having a sugar concentration of 1.5 g / 100 mL or less and satisfying at least one of the following requirements (I) and (II).
-Requirement (I): The bitterness value of the beer-taste beverage is 18 BUs or more.
-Requirement (II): The chromaticity of the beer-taste beverage is 7 EBC or more. The beer-taste beverage according to claim 1, which satisfies both the requirements (I) and the requirements (II). The beer-taste beverage according to claim 1 or 2, wherein the malt ratio is 50 to 100% by mass. The beer-taste beverage according to any one of claims 1 to 3, wherein the sugar concentration is 0.5 g / 100 mL or less. The beer-taste beverage according to any one of claims 1 to 4, wherein the beer-taste beverage is beer. The beer according to any one of claims 1 to 5, wherein the ratio [bitter taste value / sugar concentration] of the bitterness value (unit: BUs) to the sugar concentration (unit: g / 100 mL) is 40 or more. Taste beverage. Ratio of chromaticity (unit: EBC) and sugar concentration (unit: g / 100 mL) [chromaticity / sugar concentration]
The beer-taste beverage according to any one of claims 1 to 6, wherein the beer taste is 10 or more. The content of iso-alpha acid is 10 to 150 mass ppm based on the total amount of the beer-taste beverage.
The beer-taste beverage according to any one of claims 1 to 7. The beer-taste beverage according to any one of claims 1 to 8, wherein the content of α-acid is 0.10 to 30 mass ppm based on the total amount of the beer-taste beverage. The content of vicinal diketone (VDK) is 0. based on the total amount of the beer-taste beverage.
The beer-taste beverage according to any one of claims 1 to 9, which is 001 to 1.50 mass ppm. The beer-taste beverage according to any one of claims 1 to 10, wherein the raw wort extract concentration is 6.0% by mass or more. The total polyphenol content is 60% by mass based on the total amount of the beer-taste beverage.
The beer-taste beverage according to any one of claims 1 to 11, which is the above. The beer-taste beverage according to any one of claims 1 to 12, wherein the alcohol content is 3.0 (v / v)% or more. The method for producing a beer-taste beverage according to any one of claims 1 to 13.
A method for producing a beer-taste beverage, which comprises the following steps (1) and (2).
-Step (1): A step of obtaining a pre-fermentation liquid by performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment using various raw materials.
-Step (2): A step of adding yeast to the pre-fermentation liquid to perform alcoholic fermentation. The method for producing a beer-taste beverage according to claim 14, which does not include a step of adding spirits derived from grains.