JP2023078568A - Beer taste beverage - Google Patents

Abstract

To provide a beer taste beverage imparting a suitable feeling of stimulation and comfortable aftertaste, in which "the suitable feeling of stimulation" means a tingling stimulation to the oral cavity and throat, and a solid taste feeling to impart clear taste, and "the comfortable aftertaste" means a high extent of beverage flavor left after drinking the beverage to impart fullness to taste, and to provide a production method of the beverage.SOLUTION: A beer taste beverage has a content of iso α acid of 0.02 mass ppb or more and 5,000 mass ppb or less, and a mass ratio (acetic acid/lactate) of a content of acetic acid to a content of lactate of 0.05 or more and 5 or less.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a beer-taste beverage and a method for producing the same.

With the diversification of consumer tastes in recent years, the development of beer-taste beverages with various flavor characteristics is desired. For example, Patent Literature 1 discloses a method of adding menthyl acetate as a technique for imparting a stimulating feeling, and Patent Literature 2 discloses a method of incorporating indigestible dextrin as a method of imparting a lingering finish.

Japanese Patent Application Laid-Open No. 2021-3005 JP 2019-41657 A

However, in the beverage of Patent Literature 1, although the stimulation is increased, the refreshing sensation is felt, and it cannot be said that the stimulation is suitable for beer-taste beverages. Furthermore, the beverage of Patent Document 2 is an invention for beer using soybean peptide, and is premised on the presence of the unique taste of soybean peptide. Therefore, there is a demand for further improvement in imparting a stimulating feeling and a pleasant afterglow suitable for beer-taste beverages.

TECHNICAL FIELD The present invention relates to providing a beer-taste beverage that gives a suitable sense of stimulation and a pleasant finish, and a method for producing the same. Here, the term "preferably stimulating feeling" refers to stimulating the oral cavity and throat, giving a three-dimensional taste, and giving a satisfying feeling to the drink. The term "pleasant aftertaste" means that the flavor of the beverage remains to a large extent after swallowing the beverage, giving the beverage a fuller flavor.

The present invention relates to the following [1] to [4].
[1] The iso-α acid content is 0.02 mass ppb or more and 5000 mass ppb or less, and the mass ratio of the acetic acid content to the lactic acid content (acetic acid/lactic acid) is 0.05 or more and 5 or less. Beer-taste beverage.
[2] A step of containing 0.02 mass ppb or more and 5000 mass ppb or less of an iso-α acid, and the mass ratio of the acetic acid content to the lactic acid content (acetic acid/lactic acid) is 0.05 or more and 5 or less. A method for producing a beer-taste beverage, comprising a step of adding acetic acid and lactic acid.
[3] A step of containing 0.02 mass ppb or more and 5000 mass ppb or less of an iso-α acid, and the mass ratio of the acetic acid content to the lactic acid content (acetic acid/lactic acid) is 0.05 or more and 5 or less. A method for imparting a stimulating feeling to a beer-taste beverage, comprising a step of adding acetic acid and lactic acid.
[4] A step of containing 0.02 mass ppb or more and 5000 mass ppb or less of an iso-α acid, and the mass ratio of the acetic acid content to the lactic acid content (acetic acid/lactic acid) is 0.05 or more and 5 or less. A method for imparting a lingering finish to a beer-taste beverage, comprising a step of incorporating acetic acid and lactic acid.

ADVANTAGE OF THE INVENTION According to this invention, the beer taste drink which can feel suitable stimulus and pleasant afterglow, and its manufacturing method can be provided.

As a result of intensive studies on the above-mentioned problems, the present inventors have found that in beer-taste beverages, by setting the mass ratio of the acetic acid content to the lactic acid content (acetic acid/lactic acid) within a specific range, a suitable stimulating feeling and I have newly discovered that I can feel a pleasant afterglow. Furthermore, they have found that the effect can be maximized when the iso-alpha acid is in a specific amount. Although these mechanisms are not clear, acetic acid and lactic acid each have different flavor characteristics. is a substance that exhibits a bitter taste, it is considered that there exists an appropriate concentration range in order to obtain a suitable sense of stimulation and a pleasant lingering sound.

The beer-taste beverage of the present invention contains iso-α acid, lactic acid, and acetic acid.

The content of iso-α acids in the beer-taste beverage of the present invention is 0.02 mass ppb or more and 5000 mass ppb or less, preferably 0.1 mass ppb or more, more preferably 0, from the viewpoint of imparting a beer-like flavor. .5 mass ppb or more, more preferably 1 mass ppb or more, more preferably 5 mass ppb or more, still more preferably 10 mass ppb or more, still more preferably 20 mass ppb or more, still more preferably 30 mass ppb or more, still more preferably 40 mass ppb or more Mass ppb or more, more preferably 50 mass ppb or more, more preferably 100 mass ppb or more, still more preferably 150 mass ppb or more, still more preferably 200 mass ppb or more, still more preferably 250 mass ppb or more, still more preferably 300 mass ppb Above, more preferably 350 mass ppb or more, more preferably 400 mass ppb or more, still more preferably 450 mass ppb or more, preferably 4500 mass ppb or less, more preferably 4000 mass ppb or less, still more preferably 3500 mass ppb or less ppb or less, more preferably 3000 mass ppb or less, more preferably 2500 mass ppb or less, still more preferably 2000 mass ppb or less, still more preferably 1500 mass ppb or less, still more preferably 1000 mass ppb or less, still more preferably 950 mass ppb or less , more preferably 900 mass ppb or less, more preferably 850 mass ppb or less, still more preferably 800 mass ppb or less, still more preferably 750 mass ppb or less, still more preferably 700 mass ppb or less, still more preferably 650 mass ppb or less, It is preferably 600 mass ppb or less, more preferably 550 mass ppb or less. As used herein, the iso-alpha acid content is measured by the method described in Comprehensive Sensomics Analysis of Hop-Derived Bitter Compounds during Storage of Beer (D. Intelmann, 2011). The content of iso-α acids can be adjusted by adjusting the hop variety, the amount of hops used, the timing of hop addition, the temperature at which hops are added and the holding time in that temperature range, the pH at which hops are added, and the original extract of the pre-fermentation solution. Concentration, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) etc., can be adjusted by beer filtration conditions, addition of diluent water, addition of carbonated water, and the like. In addition, commercially available hop processed products (such as iso-α acid) can also be adjusted, and the amount, type, addition timing, temperature at the time of addition and retention time in that temperature range, pH at the time of addition, pre-fermentation solution Original extract concentration, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration etc.) can be adjusted by the conditions of beer filtration, the addition of dilution water, the addition of carbonated water, and the like. Hops may be pelleted hops, extract hops, or hop bracts. Hops and hop processed products may be used alone or in combination.

The content of acetic acid in the beer-taste beverage of the present invention is preferably 500 ppm by mass or more, more preferably 600 ppm by mass or more, from the viewpoint of the balance between the stimulating feeling suitable for beer and the vinegar-like aroma unsuitable for beer. More preferably 700 mass ppm or more, more preferably 800 mass ppm or more, still more preferably 900 mass ppm or more, still more preferably 1000 mass ppm or more, still more preferably 1100 mass ppm or more, still more preferably 1300 mass ppm or more, still more preferably is 1500 mass ppm or more, more preferably 1700 mass ppm or more, more preferably 1900 mass ppm or more, still more preferably 2000 mass ppm or more, still more preferably 2100 mass ppm or more, still more preferably 2300 mass ppm or more, more preferably 2500 mass ppm or more Mass ppm or more, more preferably 2700 mass ppm or more, more preferably 2900 mass ppm or more, still more preferably 3000 mass ppm or more, preferably 5000 mass ppm or less, more preferably 4900 mass ppm or less, still more preferably 4800 mass ppm or less, more preferably 4700 mass ppm or less, more preferably 4600 mass ppm or less, still more preferably 4500 mass ppm or less, still more preferably 4300 mass ppm or less, still more preferably 4100 mass ppm or less, still more preferably 4000 mass ppm ppm or less, more preferably 3900 mass ppm or less, more preferably 3700 mass ppm or less, still more preferably 3500 mass ppm or less, still more preferably 3300 mass ppm or less, still more preferably 3100 mass ppm or less. The beer-taste beverages of the present invention can contain acetates such as sodium acetate. The content of acetic acid when containing acetate is the total amount of acetic acid and acetate. As used herein, the content of acetic acid is measured by high performance liquid chromatography. The content of acetic acid can be adjusted by production by fermentation of microorganisms during the production process, or addition of acetic acid or materials containing acetic acid.

The content of lactic acid in the beer-taste beverage of the present invention is preferably 1000 ppm by mass or more, more preferably 1200 ppm by mass or more, from the viewpoint of the balance between the aftertaste suitable for beer and the dairy product-like aroma unsuitable for beer. More preferably 1400 mass ppm or more, more preferably 1600 mass ppm or more, still more preferably 1800 mass ppm or more, still more preferably 2000 mass ppm or more, still more preferably 2200 mass ppm or more, still more preferably 2400 mass ppm or more, still more preferably is 2600 mass ppm or more, more preferably 2800 mass ppm or more, more preferably 3000 mass ppm or more, still more preferably 3200 mass ppm or more, still more preferably 3400 mass ppm or more, still more preferably 3600 mass ppm or more, more preferably 3800 mass ppm or more Mass ppm or more, more preferably 4000 mass ppm or more, more preferably 4200 mass ppm or more, still more preferably 4400 mass ppm or more, still more preferably 4600 mass ppm or more, still more preferably 4800 mass ppm or more, still more preferably 5000 mass ppm above, preferably 10000 mass ppm or less, more preferably 9800 mass ppm or less, still more preferably 9600 mass ppm or less, still more preferably 9400 mass ppm or less, still more preferably 9200 mass ppm or less, still more preferably 9000 mass ppm ppm or less, more preferably 8800 mass ppm or less, more preferably 8600 mass ppm or less, still more preferably 8400 mass ppm or less, still more preferably 8200 mass ppm or less, still more preferably 8000 mass ppm or less, still more preferably 7800 mass ppm or less , More preferably 7600 mass ppm or less, more preferably 7400 mass ppm or less, more preferably 7200 mass ppm or less, still more preferably 7000 mass ppm or less, still more preferably 6800 mass ppm or less, still more preferably 6600 mass ppm or less, and further Preferably 6400 mass ppm or less, more preferably 6200 mass ppm or less, more preferably 6000 mass ppm or less, still more preferably 5800 mass ppm or less, still more preferably 5600 mass ppm or less, still more preferably 5400 mass ppm or less, still more preferably It is 5200 mass ppm or less. As used herein, the content of lactic acid is measured by high performance liquid chromatography. The content of lactic acid can be adjusted by production by fermentation of microorganisms during the production process, or addition of lactic acid or a material containing lactic acid.

The mass ratio of the acetic acid content to the lactic acid content (acetic acid/lactic acid) in the beer-taste beverage of the present invention is 0.05 or more, preferably 0.08 or more, and more preferably 0.08 or more, from the viewpoint of the balance between stimulation and aftertaste. is 0.11 or more, more preferably 0.14 or more, more preferably 0.17 or more, still more preferably 0.2 or more, still more preferably 0.23 or more, still more preferably 0.26 or more, still more preferably 0 0.29 or more, more preferably 0.30 or more, more preferably 0.32 or more, still more preferably 0.35 or more, still more preferably 0.38 or more, still more preferably 0.40 or more, still more preferably 0.41 above, more preferably 0.44 or more, more preferably 0.47 or more, still more preferably 0.5 or more, still more preferably 0.53 or more, still more preferably 0.56 or more, still more preferably 0.59 or more Yes, more preferably 0.60 or more, and 5.0 or less, preferably 4.5 or less, more preferably 4.0 or less, still more preferably 3.5 or less, still more preferably 3.0 or less, still more preferably is 2.5 or less, more preferably 2.0 or less, more preferably 1.5 or less, more preferably 1.0 or less, still more preferably 0.98 or less, still more preferably 0.95 or less, still more preferably 0 0.92 or less, more preferably 0.89 or less, more preferably 0.86 or less, still more preferably 0.83 or less, still more preferably 0.8 or less, still more preferably 0.77 or less, still more preferably 0.74 Below, more preferably 0.71 or less, more preferably 0.68 or less, still more preferably 0.65 or less, still more preferably 0.62 or less. In the present specification, the mass ratio of acetic acid content to lactic acid content can be adjusted by production by fermentation of microorganisms during the production process, or addition of acetic acid and lactic acid, or a material containing acetic acid and lactic acid.

The beer-taste beverage of the present invention preferably further contains ethyl acetate because it has the effect of increasing the complexity of the fruity aroma. The content of ethyl acetate in the beer-taste beverage of the present invention is preferably 40 mass ppm or more, more preferably 50 mass ppm or more, still more preferably 70 mass ppm or more, still more preferably 90 mass ppm or more, still more preferably 110 mass ppm. ppm or more, more preferably 130 mass ppm or more, more preferably 150 mass ppm or more, still more preferably 170 mass ppm or more, still more preferably 190 mass ppm or more, still more preferably 210 mass ppm or more, still more preferably 230 mass ppm or more , more preferably 250 mass ppm or more, more preferably 270 mass ppm or more, still more preferably 290 mass ppm or more, preferably 700 mass ppm or less, more preferably 610 mass ppm or less, still more preferably 590 mass ppm Below, more preferably 570 mass ppm or less, more preferably 550 mass ppm or less, still more preferably 530 mass ppm or less, still more preferably 510 mass ppm or less, still more preferably 490 mass ppm or less, still more preferably 470 mass ppm or less, More preferably 450 mass ppm or less, more preferably 430 mass ppm or less, still more preferably 410 mass ppm or less, still more preferably 390 mass ppm or less, still more preferably 370 mass ppm or less, still more preferably 350 mass ppm or less, still more preferably is 330 mass ppm or less, more preferably 310 mass ppm or less. In addition, from the viewpoint of the balance between the complexity of the fruity aroma and the stimulating feeling of a beer-taste beverage, the total content of acetic acid and ethyl acetate is preferably 550 ppm by mass or more, more preferably 750 ppm by mass or more, and still more preferably 950 mass ppm. ppm or more, more preferably 1150 mass ppm or more, more preferably 1350 mass ppm or more, still more preferably 1550 mass ppm or more, still more preferably 1750 mass ppm or more, still more preferably 1950 mass ppm or more, still more preferably 2150 mass ppm or more , More preferably 2350 mass ppm or more, more preferably 2550 mass ppm or more, still more preferably 2750 mass ppm or more, still more preferably 2950 mass ppm or more, still more preferably 3150 mass ppm or more, preferably 5600 mass ppm or less, More preferably 5550 mass ppm or less, still more preferably 5350 mass ppm or less, still more preferably 5150 mass ppm or less, still more preferably 4950 mass ppm or less, still more preferably 4750 mass ppm or less, still more preferably 4550 mass ppm or less, still more preferably is 4350 mass ppm or less, more preferably 4150 mass ppm or less, more preferably 3950 mass ppm or less, still more preferably 3750 mass ppm or less, still more preferably 3550 mass ppm or less, still more preferably 3350 mass ppm or less. As used herein, the content of ethyl acetate is measured by gas chromatography. Adjustment of the content of ethyl acetate can be done by adding diluted water or carbonated water, adding ethyl acetate-containing fragrance, amount of ethyl acetate-containing fragrance, amount of ethyl acetate-containing raw material, adding ethyl acetate-containing raw material, raw material containing ethyl acetate. amount of ethyl acetate substrate, amount of raw material that is the substrate for ethyl acetate, amount of raw material, type of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the brewing tank, preparation Proteolysis time in the tank, pH in the brewing tank, pH in the brewing process (from malt input to the wort production process before adding yeast), amount of acid used for pH adjustment, timing of pH adjustment ( At the time of preparation, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), when preparing wort (including during saccharification), the set temperature and holding time of each temperature range, the original extract concentration of the pre-fermentation liquid, Original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, ventilation conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) It can be set appropriately.

The beer-taste beverage of the present invention preferably further contains ethyl lactate, since it has the effect of increasing peach-like swelling aroma. The content of ethyl lactate in the beer-taste beverage of the present invention is preferably 10 mass ppm or more, more preferably 30 mass ppm or more, still more preferably 50 mass ppm or more, still more preferably 70 mass ppm or more, still more preferably 90 mass ppm. ppm or more, more preferably 110 mass ppm or more, more preferably 130 mass ppm or more, still more preferably 150 mass ppm or more, still more preferably 170 mass ppm or more, still more preferably 190 mass ppm or more, still more preferably 210 mass ppm or more , More preferably 230 mass ppm or more, more preferably 250 mass ppm or more, still more preferably 270 mass ppm or more, still more preferably 290 mass ppm or more, and preferably 700 mass ppm or less, more preferably 690 mass ppm Below, more preferably 670 mass ppm or less, more preferably 650 mass ppm or less, still more preferably 630 mass ppm or less, still more preferably 610 mass ppm or less, still more preferably 590 mass ppm or less, still more preferably 570 mass ppm or less, More preferably 550 mass ppm or less, more preferably 530 mass ppm or less, still more preferably 510 mass ppm or less, still more preferably 490 mass ppm or less, still more preferably 470 mass ppm or less, still more preferably 450 mass ppm or less, still more preferably is 430 mass ppm or less, more preferably 410 mass ppm or less, more preferably 390 mass ppm or less, still more preferably 370 mass ppm or less, still more preferably 350 mass ppm or less, still more preferably 330 mass ppm or less, more preferably 310 mass ppm or less Mass ppm or less. In addition, from the viewpoint of the balance between peach-like swelling scent and complex aftertaste, the total content of lactic acid and ethyl lactate is preferably 1010 ppm by mass or more, more preferably 1260 ppm by mass or more, and still more preferably 1510 ppm by mass. Above, more preferably 1760 mass ppm or more, more preferably 2010 mass ppm or more, still more preferably 2260 mass ppm or more, still more preferably 2510 mass ppm or more, still more preferably 2760 mass ppm or more, still more preferably 3010 mass ppm or more, More preferably 3260 mass ppm or more, more preferably 3510 mass ppm or more, still more preferably 3760 mass ppm or more, still more preferably 4010 mass ppm or more, still more preferably 4260 mass ppm or more, still more preferably 4510 mass ppm or more, still more preferably is 4760 mass ppm or more, more preferably 5010 mass ppm or more, more preferably 5260 mass ppm or more, and preferably 10700 mass ppm or less, more preferably 10510 mass ppm or less, still more preferably 10260 mass ppm or less, More preferably 10010 mass ppm or less, more preferably 9760 mass ppm or less, still more preferably 9510 mass ppm or less, still more preferably 9260 mass ppm or less, still more preferably 9010 mass ppm or less, still more preferably 8760 mass ppm or less, still more preferably is 8510 mass ppm or less, more preferably 8260 mass ppm or less, more preferably 8010 mass ppm or less, more preferably 7760 mass ppm or less, still more preferably 7510 mass ppm or less, still more preferably 7260 mass ppm or less, more preferably 7010 mass ppm or less Mass ppm or less, more preferably 6760 mass ppm or less, more preferably 6510 mass ppm or less, still more preferably 6260 mass ppm or less, still more preferably 6010 mass ppm or less, still more preferably 5760 mass ppm or less, still more preferably 5510 mass ppm It is below. As used herein, the content of ethyl lactate is measured by gas chromatography. Adjustment of the content of ethyl lactate includes addition of diluent water or carbonated water, addition of ethyl lactate-containing fragrance, amount of ethyl lactate-containing fragrance, amount of ethyl lactate-containing raw material, addition of ethyl lactate-containing raw material, raw material containing ethyl lactate type of raw material, amount of substrate for ethyl lactate, amount of raw material that is the substrate for ethyl lactate, amount of raw material, type of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the brewing tank, preparation Proteolysis time in the tank, pH in the brewing tank, pH in the brewing process (from malt input to the wort production process before adding yeast), amount of acid used for pH adjustment, timing of pH adjustment ( At the time of preparation, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), when preparing wort (including during saccharification), the set temperature and holding time of each temperature range, the original extract concentration of the pre-fermentation liquid, Original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, ventilation conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) It can be set appropriately.

The mass ratio of the total content of acetic acid and ethyl acetate to the total content of lactic acid and ethyl lactate in the beer-taste beverage of the present invention ((acetic acid + ethyl acetate) / (lactic acid + ethyl lactate)) is the complexity of the fruity aroma , from the viewpoint of the balance between the stimulating feeling of beer-taste beverages, peach-like swelling aroma and complex lingering sound, it is 0.05 or more, preferably 0.08 or more, more preferably 0.11 or more, and still more preferably 0.05 or more. 14 or more, more preferably 0.17 or more, more preferably 0.2 or more, still more preferably 0.23 or more, still more preferably 0.26 or more, still more preferably 0.29 or more, still more preferably 0.32 or more , more preferably 0.35 or more, more preferably 0.38 or more, still more preferably 0.41 or more, still more preferably 0.44 or more, still more preferably 0.47 or more, still more preferably 0.5 or more, and further Preferably 0.53 or more, more preferably 0.56 or more, still more preferably 0.59 or more, and 5.0 or less, more preferably 4.5 or less, still more preferably 4.0 or less, still more preferably is 3.5 or less, more preferably 3.0 or less, more preferably 2.5 or less, more preferably 2.0 or less, still more preferably 1.5 or less, still more preferably 1.0 or less, still more preferably 0 0.98 or less, more preferably 0.95 or less, more preferably 0.92 or less, still more preferably 0.89 or less, still more preferably 0.86 or less, still more preferably 0.83 or less, still more preferably 0.8 below, more preferably 0.77 or less, more preferably 0.74 or less, still more preferably 0.71 or less, still more preferably 0.68 or less, still more preferably 0.65 or less, still more preferably 0.62 or less be.

The term "beer-taste beverage" as used herein refers to an alcohol-containing or non-alcoholic carbonated beverage having a beer-like flavor. That is, the beer-taste beverages of the present specification include all beer-flavored carbonated beverages unless otherwise specified. As used herein, the term "beer-taste alcoholic beverage" refers to a beer-taste beverage having an alcohol content of 1 v/v% or more, and the term "non-alcoholic beer-taste beverage" refers to a beer-taste beverage having an alcohol content of less than 1 v/v%. is. The beer-taste beverage of the present invention may be a fermented beer-taste beverage that has undergone a fermentation process using yeast, or a non-fermented beer-taste beverage that has not undergone a fermentation process. The fermented beer-taste beverage may be a top-fermented beer-taste beverage brewed through a fermentation process using top-fermenting yeast, or a bottom-fermented beer-taste beverage brewed through a fermentation process using bottom-fermenting yeast. good too. For fermentation, alcohol-producing yeasts (Saccharomyces) or wild yeasts (Brettanomyces, etc.) may be used, or non-alcohol-producing yeasts (Saccharomyces, etc.), wild yeasts (Brettanomyces, etc.), lactic acid fermentation, or gluconic acid fermentation may be used. Bacteria and the like may also be used. In the case of fermented non-alcoholic beer-taste beverages, it is manufactured by adding yeast to stop fermentation so that it becomes less than 1 v / v%, or by a method that makes it less than 1 v / v% through a dealcoholization process after fermentation. may

The raw wort extract (O-Ex) concentration in the beer-taste beverage of the present invention is preferably 14.0 w/w% or less, more preferably 13.5 w/w% or less, still more preferably 13.0 w/w% or less. , More preferably 12.5 w/w% or less, more preferably 12.0 w/w% or less, still more preferably 11.5 w/w% or less, still more preferably 11.0 w/w% or less, still more preferably 10.5 w/w% or less. 5 w/w% or less, more preferably 10.0 w/w% or less, more preferably 9.5 w/w% or less, still more preferably 9.0 w/w% or less, and preferably 4.0 w/w% /w% or more, more preferably 4.5 w/w% or more, still more preferably 5.0 w/w% or more, still more preferably 5.5 w/w% or more, still more preferably 6.0 w/w% or more, and further Preferably 6.5 w/w% or more, more preferably 7.0 w/w% or more, still more preferably 7.5 w/w% or more, still more preferably 8.0 w/w% or more, still more preferably 8.5 w/w/ w% or more. In this specification, the original wort extract (O-Ex) concentration is described in the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited 2013 supplementary revision. The original wort extract (O-Ex) concentration is adjusted by adding diluted water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, and the wort filtration. time, pH of wort filtration, boiling time, boiling temperature, etc. can be appropriately set.

Final appearance fermentation degree (LA) in the beer-taste beverage of the present invention is 80% or less, 75% or less, 70% or less, 68% or less, 66% or less, 64% or less, 62% or less, 60% or less, 58% or less , 56% or less, 54% or less, 53% or less, 52% or less. 20% or more, 22% or more, 23% or more, 24% or more, 26% or more, 28% or more, 30% or more, 32% or more, 34% or more, 36% or more, 38% or more, 40% or more, It can be 42% or more, 44% or more, 46% or more. In this specification, the final appearance fermentation degree (LA) is described in the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited 2013 supplementary revision. The final appearance fermentation degree (LA) is adjusted by the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, enzymes (sugar degrading enzymes, isomerases, etc.). ) addition amount, timing of enzyme addition, saccharification time, pH during saccharification, pH in the preparation process (wort manufacturing process from malt input to before yeast addition), wort filtration time, wort preparation The set temperature, holding time, and the like for each temperature range during (including during saccharification) can be appropriately set.

The alcohol content (alcohol content) in the beer-taste alcoholic beverage of the present invention is preferably 1 v/v% or more and 12 v/v% or less, for example, 2 v/v% or more, 2.5 v/v% or more, 3 v/v% or more. v% or more, 3.5 v/v% or more, 4 v/v% or more, 4.5 v/v% or more, 5 v/v% or more, 5.5 v/v% or more, 6 v/v% or more, 6.5 v/ v% or more, 7 v/v% or more, 11.5 v/v% or less, 11 v/v% or less, 10.5 v/v% or less, 10 v/v% or less, 9.5 v/v% or less, It can be 9 v/v% or less, 8.5 v/v% or less, 8 v/v% or less, or 7.5 v/v% or less. The alcohol content (alcohol content) of the non-alcoholic beer-taste beverage of the present invention is preferably less than 1.0 v/v%, more preferably 0.95 v/v% or less, still more preferably 0.90 v/v% or less, More preferably 0.85 v/v% or less, more preferably 0.80 v/v% or less, still more preferably 0.75 v/v% or less, still more preferably 0.70 v/v% or less, still more preferably 0.60 v /v% or less, more preferably 0.50v/v% or less, more preferably 0.40v/v% or less, still more preferably 0.30v/v% or less, still more preferably 0.20v/v% or less, and further It is preferably 0.10 v/v % or less, more preferably 0.05 v/v % or less. In this specification, the alcohol content (alcohol content) is described in the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited 2013 supplementary revision. The alcohol content is adjusted by appropriately setting the addition of diluted water or carbonated water, the sugar composition of the pre-fermentation liquid, the type of yeast, the amount of yeast, the addition of brewer's alcohol, the addition of distilled alcohol, etc. be able to.

The pH of the beer-taste beverage of the present invention is 2.5 or higher, 2.6 or higher, 2.7 or higher, 2.8 or higher, 2.9 or higher, 3 or higher, 3.1 or higher, 3.2 or higher, and 3.5 or higher. It may be 3 or more. 4.2 or less, 4.1 or less, 4 or less, 3.9 or less, 3.8 or less, 3.7 or less, 3.6 or less, 3.5 or less, 3.4 or less, 3.3 or less, 3. It may be 2 or less, 3 or less, or 2.9 or less. The pH can be adjusted by appropriately setting the amount of acetic acid or lactic acid added, the amount of diluted water or carbonated water added, and the like. In addition, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the preparation tank, the protein decomposition time in the preparation tank, the preparation tank pH in the preparation process (wort production process from malt input to yeast addition), type of acid used for pH adjustment (acetic acid, lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc. ), the amount of acid added for pH adjustment, the timing of pH adjustment (during preparation, fermentation, completion of fermentation, before beer filtration, after beer filtration, etc.), when preparing wort (including during saccharification) Set temperature and holding time for each temperature range, original extract concentration in the pre-fermentation solution, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, yeast (Removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) can be set appropriately. In this specification, the pH of the beer-taste beverage is described in the revised BCOJ beer analysis method (Published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] Edited 2013 Supplementary Revision 8.7 pH Measured according to the standard method.

The chromaticity of the beer-taste beverage of the present invention is, for example, 5 EBC or more, 10 EBC or more, 15 EBC or more, 20 EBC or more, 25 EBC or more, 30 EBC or more, 35 EBC or more, 40 EBC or more, 45 EBC or more, 50 EBC or more, 55 EBC or more, 60 EBC or more, 65 EBC or more. 70 EBC or more, 75 EBC or more, 80 EBC or more, 85 EBC or more, 90 EBC or more, 95 EBC or more, 100 EBC or more, 120 EBC or less, 115 EBC or less, 110 EBC or less, 105 EBC or less, 100 EBC or less, 95 EBC or less, 90 EBC or less, 85 EBC or less, 80 EBC It can be below. In this specification, the chromaticity is described in 8.8 chromaticity of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited by the 2013 supplementary revision. Adjustment of chromaticity is done by adding diluted water or carbonated water, types of raw materials (malt, corn grits, sugar solution, etc.), amount of raw materials, temperature during mashing, pH during mashing, and mashing time. , Wort filtration time, pH of wort filtration, boiling time, boiling temperature, amount of pigment components such as caramel pigment, beer filtration type (diatomaceous earth filtration, various membrane filtration, etc.), beer filtration amount, etc. can be set.

The bitterness value of the beer-taste beverage of the present invention is, for example, 0.5 BUs or more, 1 BUs or more, 1.5 BUs or more, 2 BUs or more, 2.5 BUs or more, 3 BUs or more, 3.5 BUs or more, 4 BUs or more, 4.5 BUs or more, 5 BUs or more, 5.5 BUs or more, 15 BUs or less, 14 BUs or less, 13 BUs or less, 12 BUs or less, 11 BUs or less, 10 BUs or less, 9 BUs or less, 8 BUs or less, 7 BUs or less, 6 BUs or less, 5 BUs or less, 5.5 BUs or less, 5 BUs or less , 4.5 BUs or less, 4 BUs or less, 3.5 BUs or less, or 3 BUs or less. In this specification, the bitterness value is measured according to the method described in the section "BCOJ Beer Analysis Method (2004.11.1 Revised Edition) 8.15 Bitterness Value". Specifically, acid is added to the degassed sample, followed by extraction with isooctane, the absorbance of the resulting isooctane layer is measured at 275 nm against isooctane, and multiplied by a factor to obtain the bitterness value (BU). be able to. The bitterness value depends on the content of iso-alpha acids contained in the beverage. Iso-α-acids are obtained by isomerizing α-acids contained in hops. To control the amount of iso-α-acids, hop varieties, amount of hops used, timing of hop addition, temperature when hops were added and holding time in that temperature range, pH when hops were added, original pre-fermentation solution Extract concentration, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, ventilation conditions, yeast variety, amount of yeast added, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) ), etc., can be adjusted by the conditions of beer filtration, the addition of dilution water, the addition of carbonated water, and the like. In addition, commercially available hop processed products (such as iso-α acid) can also be adjusted, and the amount, type, addition timing, temperature at the time of addition and retention time in that temperature range, pH at the time of addition, pre-fermentation solution Original extract concentration, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration etc.) can be adjusted by the conditions of beer filtration, the addition of dilution water, the addition of carbonated water, and the like. Hops may be pelleted hops, extract hops, or hop bracts. Hops and hop processed products may be used alone or in combination.

The total nitrogen content in the beer-taste beverage of the present invention is, for example, 10 mg/100 mL or more, 15 mg/100 mL or more, 20 mg/100 mL or more, 25 mg/100 mL or more, 30 mg/100 mL or more, 35 mg/100 mL or more, 40 mg/100 mL or more, 45 mg. /100 mL or more, 50 mg/100 mL or more, 55 mg/100 mL or more, 60 mg/100 mL or more, 65 mg/100 mL or more, 70 mg/100 mL or more, 75 mg/100 mL or more, 80 mg/100 mL or more, 85 mg/100 mL or more, 90 mg/100 mL or more, 95 mg /100 mL or more, 100 mg/100 mL or more, 105 mg/100 mL or more, 110 mg/100 mL or more, 115 mg/100 mL or more, 120 mg/100 mL or more, 150 mg/100 mL or less, 120 mg/100 mL or less, 115 mg/100 mL or less, 110 mg/100 mL or less , 105 mg/100 mL or less, 100 mg/100 mL or less, 95 mg/100 mL or less, 90 mg/100 mL or less, 85 mg/100 mL or less, 80 mg/100 mL or less, 75 mg/100 mL or less. The total nitrogen content is the total amount of all nitrogen compounds such as proteins and amino acids. In this specification, the total nitrogen content is described in the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited 2013 supplementary revision) 8.9 Total nitrogen measured by the method Adjustment of the total nitrogen content is done by adding diluted water or carbonated water, type of raw materials (malt, corn grits, sugar solution, etc.), amount of raw materials, type of enzyme, amount of enzyme (including proteolytic enzyme, etc.) added, enzyme Temperature during reaction, timing of enzyme addition, proteolysis time in the brewing tank, pH in the brewing tank, temperature in the brewing tank, pH in the brewing process (wort production process from malt input to yeast addition) , temperature in the preparation process, temperature at the time of wort filtration, time of wort filtration, pH at the time of wort filtration, amount of sparging water used at the time of wort filtration, each temperature range when preparing wort Set temperature and holding time, boiling time and pH in the boiling process, original extract concentration in the pre-fermentation solution, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast The conditions for beer filtration, such as growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc., can be appropriately set.

The total amount of polyphenols in the beer-taste beverage of the present invention is, for example, 20 mass ppm or more, 40 mass ppm or more, 60 mass ppm or more, 80 mass ppm or more, 100 mass ppm or more, 120 mass ppm or more, 140 mass ppm or more, 160 mass ppm or more, 180 mass ppm or more, 200 mass ppm or more, 400 mass ppm or less, 380 mass ppm or less, 360 mass ppm or less, 340 mass ppm or less, 320 mass ppm or less, 300 mass ppm or less, 280 mass ppm or less, It can be 260 mass ppm or less, 240 mass ppm or less, or 220 mass ppm or less. In this specification, the amount of total polyphenols is described in the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited 2013 supplementary revision) 8.19 Total polyphenols measured by the method The amount of total polyphenols can be adjusted by adding diluted water or carbonated water, the type of raw materials (raw materials containing polyphenols such as malt), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, and the brewing tank. pH, pH in the preparation process (wort manufacturing process from malt input to yeast addition), time for wort filtration, set temperature and holding time for each temperature range when preparing wort (including during saccharification) , original extract concentration in the pre-fermentation solution, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) can be set appropriately. In addition, the total polyphenol content of the beer-taste beverage of the present invention can be controlled by adjusting the amount of raw materials with a high polyphenol content, such as barley malt and malt husks. Specifically, the total amount of polyphenols can be increased by increasing the amount of raw materials such as malt with a high polyphenol content.

The content of free amino nitrogen (FAN) in the beer-taste beverage of the present invention is 1.0 mg/100 mL or more, 2.0 mg/100 mL or more, 3.0 mg/100 mL or more, 4.0 mg/100 mL or more, 5.0 mg / 100 mL or more, 6.0 mg / 100 mL or more, 7.0 mg / 100 mL or more, 8.0 mg / 100 mL or more, 9.0 mg / 100 mL or more, 10.0 mg / 100 mL or more, and 20.0 mg / 100 mL or less, 19.0 mg/100 mL or less, 18.0 mg/100 mL or less, 17.0 mg/100 mL or less, 16.0 mg/100 mL or less, 15.0 mg/100 mL or less, 14.0 mg/100 mL or less. In this specification, the content of FAN is based on the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited by the 2013 supplementary revision of 8.18 Free amino nitrogen The FAN content is adjusted by adding diluted water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the enzyme (protein (including degrading enzymes, etc.), timing of enzyme addition, protein decomposition time in the brewing tank, pH in the brewing tank, pH in the brewing process (wort manufacturing process from malt input to yeast addition), Time of wort filtration, set temperature and holding time for each temperature range when preparing wort, boiling time and pH in the boiling process, original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (Oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) can be set appropriately.

The content of isoamyl acetate in the beer-taste beverage of the present invention is, for example, 1 mass ppm or more, 2 mass ppm or more, 3 mass ppm or more, 4 mass ppm or more, 5 mass ppm or more, 7 mass ppm or more, 9 mass ppm or more. , 10 mass ppm or more, 20 mass ppm or more, 30 mass ppm or more, 40 mass ppm or more, 50 mass ppm or more, 60 mass ppm or more, 70 mass ppm or more, 80 mass ppm or more, 90 mass ppm or more, 100 mass ppm or more And, 200 mass ppm or less, 190 mass ppm or less, 180 mass ppm or less, 170 mass ppm or less, 160 mass ppm or less, 150 mass ppm or less, 140 mass ppm or less, 130 mass ppm or less, 120 mass ppm or less, 110 mass ppm can be: As used herein, the content of isoamyl acetate is measured by gas chromatography. The adjustment of the content of isoamyl acetate is carried out by adding diluent water or carbonated water, adding isoamyl acetate-containing fragrance, amount of isoamyl acetate-containing fragrance, amount of isoamyl acetate-containing raw material, addition of isoamyl acetate-containing raw material, raw material containing isoamyl acetate. type of enzyme, amount of substrate for isoamyl acetate, amount of raw material that is the substrate for isoamyl acetate, amount of raw material, type of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the preparation tank, preparation Proteolysis time in the tank, pH in the brewing tank, pH in the brewing process (from malt input to the wort production process before adding yeast), amount of acid used for pH adjustment, timing of pH adjustment ( At the time of preparation, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), when preparing wort (including during saccharification), the set temperature and holding time of each temperature range, the original extract concentration of the pre-fermentation liquid, Original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, ventilation conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) It can be set appropriately.

The content of isoamyl alcohol in the beer-taste beverage of the present invention is 1.0 mass ppm or more, 2.0 mass ppm or more, 3.0 mass ppm or more, 4.0 mass ppm or more, 5.0 mass ppm or more, 6 0 mass ppm or more, 7.0 mass ppm or more, 8.0 mass ppm or more, 9.0 mass ppm or more, 10.0 mass ppm or more, 15.0 mass ppm or more, 20.0 mass ppm or more, 30. It can be 0 mass ppm or more, and 100.0 mass ppm or less, 90.0 mass ppm or less, 80.0 mass ppm or less, 70.0 mass ppm or less, 60.0 mass ppm or less, 50.0 mass ppm It can be set to mass ppm or less and 40.0 mass ppm or less. As used herein, the content of isoamyl alcohol is measured by gas chromatography. The adjustment of the content of isoamyl alcohol includes addition of diluted water or carbonated water, addition of isoamyl alcohol-containing fragrance, amount of isoamyl alcohol-containing fragrance, amount of isoamyl alcohol-containing raw material, addition of isoamyl alcohol-containing raw material, raw material containing isoamyl alcohol type, amount of substrate for isoamyl alcohol, amount of raw material that is the substrate for isoamyl alcohol, amount of raw material, type of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the preparation tank, preparation Proteolysis time in the tank, pH in the brewing tank, pH in the brewing process (from malt input to the wort production process before adding yeast), amount of acid used for pH adjustment, timing of pH adjustment ( At the time of preparation, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), when preparing wort (including during saccharification), the set temperature and holding time of each temperature range, the original extract concentration of the pre-fermentation liquid, Original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, ventilation conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) It can be set appropriately.

The content of ethyl caproate in the beer-taste beverage of the present invention is 1.0 mass ppb or more, 2.0 mass ppb or more, 3.0 mass ppb or more, 4.0 mass ppb or more, 5.0 mass ppb or more, 6.0 mass ppb or more, 7.0 mass ppb or more, 8.0 mass ppb or more, 9.0 mass ppb or more, 10.0 mass ppb or more, 15.0 mass ppb or more, 20.0 mass ppb or more, 25 0 mass ppb or more, 30.0 mass ppb or more, 35.0 mass ppb or more, 40.0 mass ppb or more, 45.0 mass ppb or more, 50.0 mass ppb or more, and 900.0 mass ppb or more. 0 mass ppb or less, 800.0 mass ppb or less, 700.0 mass ppb or less, 650.0 mass ppb or less, 600.0 mass ppb or less, 550.0 mass ppb or less, 500.0 mass ppb or less, 450.0 It can be ppb by mass or less and 400.0 ppb by mass or less. As used herein, the content of ethyl caproate is measured by gas chromatography. The content of ethyl caproate can be adjusted by adding diluted water or carbonated water, adding an ethyl caproate-containing fragrance, the amount of the ethyl caproate-containing fragrance, the amount of the ethyl caproate-containing raw material, the addition of the ethyl caproate-containing raw material, Type of raw material containing ethyl caproate, amount of substrate for ethyl caproate, amount of raw material serving as substrate for ethyl caproate, amount of raw material, type of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition , saccharification time in the brewing tank, protein decomposition time in the brewing tank, pH in the brewing tank, pH in the brewing process (wort manufacturing process from malt input to yeast addition), acid used for pH adjustment addition amount, timing of pH adjustment (during preparation, fermentation, completion of fermentation, before beer filtration, after beer filtration, etc.), setting temperature and holding time for each temperature range when preparing wort (including during saccharification), Original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, ventilation conditions, yeast variety, amount of yeast added, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting , carbon dioxide concentration, etc.) can be set appropriately.

The content of 4-vinylguaiacol (4VG) in the beer-taste beverage of the present invention is, for example, 1 μg/L or more, 50 μg/L or more, 100 μg/L or more, 150 μg/L or more, 200 μg/L or more, 250 μg/L or more. , 300 μg/L or more, 350 μg/L or more, 1000 μg/L or less, 900 μg/L or less, 800 μg/L or less, 750 μg/L or less, 700 μg/L or less, 650 μg/L or less, 600 μg/L or less, 550 μg/L 500 μg/L or less, 450 μg/L or less, or 400 μg/L or less. As used herein, the content of 4-vinylguaiacol is measured by gas chromatography. The content of 4-vinylguaiacol is adjusted by adding diluted water or carbonated water, adding a 4-vinylguaiacol-containing flavor, the amount of the 4-vinylguaiacol-containing flavor, the amount of the 4-vinylguaiacol-containing raw material, and the amount of the 4-vinylguaiacol. Addition of contained raw materials, types of raw materials containing 4-vinyl guaiacol, amount of 4-vinyl guaiacol substrate (ferulic acid, etc.), amount of raw materials serving as 4-vinyl guaiacol substrate (ferulic acid, etc.), amount of raw materials, The type of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the brewing tank, the protein decomposition time in the brewing tank, the pH in the brewing tank, the brewing process (from the addition of malt to the addition of yeast) wort production process), the amount of acid used for pH adjustment, the timing of pH adjustment (at the time of preparation, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), and preparing wort Set temperature and holding time for each temperature range (including during saccharification), original extract concentration in pre-fermentation solution, original extract concentration in fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added) , yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) can be set appropriately.

The main ingredients in the beer-taste beverage of the present invention may be water and malt, or may not be malt. Furthermore, hops may be used, and preservatives, sweeteners, water-soluble dietary fibers, bittering agents or bitterness-imparting agents, antioxidants, flavors, acidulants, salts, spirits, and the like may also be used.

Malt refers to the germinated, dried, and rooted barley seeds of barley, wheat, rye, oats, oats, pigeons, and oats. malted barley is preferred. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. There are two kinds of barley, such as two-rowed barley and six-rowed barley, and any of them may be used. In addition to normal malt, colored malt can also be used. When using colored malt, different types of colored malt may be appropriately combined and used, or one type of colored malt may be used.

In addition to malt, grains other than malt, protein, yeast extract, sugar solution, and the like may be used. Such grains include, for example, wheat that does not correspond to malt (barley, wheat, rye, oats, oats, pigeons, oats, etc.), rice (polished rice, brown rice, etc.), corn (corn grits, etc.), Koryan, potato, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barley, starches obtained therefrom, extracts thereof, and the like. Among these, it is preferable to use corn (corn grits, etc.). Examples of proteins include soybean protein, pea protein, yeast extract, decomposition products thereof, and the like.

In addition, when malt is not used, liquid sugar containing a carbon source, beer-taste beverages using a nitrogen source as an amino acid-containing material (eg, soybean protein, etc.) other than malt such as the above-mentioned grains can be mentioned.

Hops include, for example, pellet hops, powdered hops, hop extracts, and the like. As the hops to be used, processed hops such as isoformed hops and reduced hops may be used.

Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Moreover, as a preservative, a commercially available preparation such as Strong Samprezer (a mixture of sodium benzoate and butyl benzoate, manufactured by San-Eigen FFI Co., Ltd.) may be used. These preservatives may be used alone or in combination of two or more. The amount of the preservative is preferably 5 mass ppm or more and 1200 mass ppm or less, more preferably 10 mass ppm or more and 1100 mass ppm or less, still more preferably 15 mass ppm or more and 1000 mass ppm or less, still more preferably 20 mass ppm or more. It is 900 mass ppm or less.

Examples of sweeteners include commercially available saccharified solutions obtained by decomposing grain-derived starch with acids or enzymes, sugars such as commercially available starch syrup, sugars of trisaccharides or higher, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. mentioned. The form of these saccharides may be liquid such as solution, or solid such as powder. In addition, there are no particular restrictions on the type of starch raw material grains, the method of purifying starch, and the treatment conditions such as hydrolysis with enzymes or acids. For example, sugars with a higher proportion of maltose may be used by appropriately setting conditions for hydrolysis with an enzyme or acid. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, solutions of these (sugar solutions), and the like can also be used. Isomerized sugars such as isomaltose and isomaltotriose can also be used. Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame. A sweetener may be used individually and may use 2 or more types together.

Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, soybean dietary fiber, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc. Indigestible dextrin or polydextrose are preferred from a sexual point of view.

The bittering agent or bitterness-imparting agent is not particularly limited, and other than hops, for example, Ganoderma lucidum, Ganoderma lucidum, Himejiko, Juniper nut, Sage, Astragalus, Ganoderma lucidum, Bay laurel, Quassin, Citrus extract, Nigaki extract coffee extract, tea extract, bitter gourd extract, lotus germ extract, aloe vera extract, stonecrop extract, litchi extract, laurel extract, sage extract, caraway extract, naringin, absinthine, wormwood, A wormwood extract etc. are mentioned.

The antioxidant is not particularly limited, and those used as antioxidants in ordinary beer and low-malt beer can be used. Examples thereof include ascorbic acid, erythorbic acid, tocopherols such as vitamin E, and catechins.

Flavors are not particularly limited, and common beer flavors can be used. Beer flavors are used to impart a beer-like flavor, and include brewing components and the like generated by fermentation. Beer flavors include esters, higher alcohols, and lactones such as isoamyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, and 4-vinylguaiacol. (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone .

The acidulant is not particularly limited as long as it has a sour taste, and examples thereof include tartaric acid, phosphoric acid, citric acid, gluconic acid, malic acid, phytic acid, succinic acid, gluconodeltalactone, and salts thereof. . Among these acidulants, tartaric acid, phosphoric acid, citric acid, gluconic acid, malic acid, phytic acid, succinic acid or salts thereof are preferred, and tartaric acid, phosphoric acid, citric acid or salts thereof are more preferred. These acidulants may be used alone or in combination of two or more.

In this specification, spirits are obtained by saccharifying grains such as wheat, rice, buckwheat, corn, etc. with malt or, if necessary, using an enzyme agent, fermenting with yeast, and then further distilling. means liquor. Wheat is preferred as a grain that is a raw material for spirits.

One aspect of the beer-taste beverage of the present invention includes an aspect of a packaged beverage. Examples of the container include bottles, PET bottles, cans, and barrels, and cans, bottles, and PET bottles are preferable from the viewpoint of being particularly easy to carry. When using a colorless and transparent bottle or PET bottle, it is exposed to sunlight or fluorescent light, so a colored bottle, colored PET bottle, can or barrel is preferable.

The malt ratio of the beer-taste beverage of the present invention can be 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 42% or more, 45% or more, 50% or more, It can be 100% or less, 90% or less, 80% or less, 75% or less, 70% or less, 65% or less, 60% or less, 55% or less, or 52% or less. In the present specification, the malt ratio means a value calculated in accordance with the Liquor Tax Act and liquor administrative laws and regulations, etc., which are enforced on April 1, 2018.

When corn grits are used in the beer-taste beverage of the present invention, the beer-taste beverage-like swelling can be increased. If you use corn grits, the product will be labeled as corn, corn grits, corn, etc., so you can check whether it is used or not from the ingredients label.

The corn grits ratio of the beer-taste beverage of the present invention is, for example, 0% or more, 5% or more, 7.5% or more, 10% or more, 12.5% or more, 15% or more, 17.5% or more, 20% or more 50% or less, 47.5% or less, 45% or less, 42.5% or less, 40% or less, 37.5% or less, 35% or less, 32.5% or less, 30% or less, 27.5% 25% or less, or 22.5% or less. In the present specification, the corn grits ratio means a value calculated in accordance with the Liquor Tax Act and liquor administrative laws and regulations, etc., which are enforced on April 1, 2018.

When liquid sugar is used in the present invention, the aftertaste of the beer-taste beverage can be refreshed. Liquid sugar refers to sugar containing at least one of glucose, fructose, maltose, isomaltose, maltotriose, isomaltotriose, maltotetraose, and isomaltotetraose. It may contain more than From the viewpoint of ease of handling during the process, liquid sugar is preferred, but sugar in powder (powder form, etc.) or solid form may also be used. Even when powdered (powder, etc.) or solid sugar is used, at least one or more of glucose, fructose, maltose, isomaltose, maltotriose, isomaltotriose, maltotetraose, and isomaltotetraose is preferably a sugar containing, and two or more kinds may be used. When liquid sugar is used, sugars are indicated on the product, so it is possible to check whether or not liquid sugar is used from the ingredients label.

The liquid sugar ratio of the present invention is, for example, 0% or more, 2% or more, 4% or more, 6% or more, 8% or more, 10% or more, 12% or more, 14% or more, 16% or more, 18% or more, 20% or more, 50% or less, 48% or less, 46% or less, 44% or less, 42% or less, 40% or less, 38% or less, 36% or less, 34% or less, 32% or less, 30% or less, 28 % or less, 26% or less, 24% or less, or 22% or less. In the present specification, the liquid sugar ratio means a value calculated in accordance with the Liquor Tax Act and liquor administrative laws and regulations, etc., which are enforced on April 1, 2018.

The amount of carbon dioxide in the beer-taste beverage of the present invention is represented by the carbon dioxide pressure of the beverage. 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 kg/cm ² and the lower limit is 0.20 kg/cm ² , 0.50 kg/cm 2 . cm ² , or 1.0 kg/cm ² , and any combination of these upper and lower limits may be used. For example, the carbon dioxide 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 or more and 4.5 kg/cm ² or less, or 1.0 kg/cm ² or more4. It may be 0 kg/cm ² or less. In this specification, the gas pressure refers to the gas pressure within the container, except in special cases. To measure the pressure, after fixing the sample heated to 20°C to the gas pressure gauge, open the stopcock of the gas pressure gauge once to release the gas, close the stopcock again, and shake the gas pressure gauge until the pointer reaches a fixed position. Measure using a method of reading the value when it reaches or using a commercially available gas pressure measuring device.

The beer-taste beverage of the present invention may contain various additives as necessary. Such additives include, for example, colorants, foaming agents, fermentation accelerators, yeast extracts, protein substances such as peptide-containing substances, amino acids (glycine, proline, etc.), seasonings such as amino acids.

A coloring agent is used to impart a beer-like color to a beverage, and caramel coloring and the like can be used.

The foam-forming agent is used to form a beer-like foam in a beverage or to retain the foam of the beverage. Proteins, peptide-containing substances such as collagen peptides, yeast extracts, and the like can be used as appropriate.

Fermentation promoters are used to promote fermentation by yeast. For example, yeast extract, bran ingredients such as rice and wheat, vitamins, minerals, etc. can be used alone or in combination.

The beer-taste beverage of the present invention includes a step of containing 0.02 mass ppb or more and 5000 mass ppb or less of iso-α acid (step A), and a mass ratio of the content of acetic acid to the content of lactic acid (acetic acid/lactic acid) of 0. All of them can be produced in the same manner as general beer-taste beverages, except that there is a step (step B) of adding acetic acid and lactic acid so that the concentration is 0.05 or more and 5 or less. Here, steps A and B can be performed at any time during the manufacturing process. Examples of steps A and B include a mode of adjusting by adding iso-α acid, acetic acid, and lactic acid, and a mode of adjusting according to raw materials and manufacturing conditions. Below, as a method for producing a general beer-taste beverage, the production method using and not using malt as a raw material will be shown.

Beer-taste beverages containing alcohol produced using malt as a raw material are firstly mixed with barley such as malt, as well as raw materials such as other grains, starch, sugars, bittering agents, or coloring agents as necessary. Enzymes such as amylase are added to the mixture containing water, if necessary, for gelatinization and saccharification, followed by filtration to obtain a saccharified solution. If necessary, hops, bittering agents, etc. are added to the saccharified solution and boiled, and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified solution, hops may be added to malt extract and warm water, and the mixture may be boiled. Hops may be mixed at any stage from the beginning of boiling to the end of boiling. Known conditions may be used for the conditions in the saccharification step, the boiling step, the solid content removal step, and the like. Known conditions may be used as the conditions in the fermentation/storage process and the like. The resulting fermented liquid is filtered, and carbon dioxide gas is added to the obtained filtrate. After that, it is filled into a container and goes through a sterilization step to obtain the desired beer-taste beverage. In addition, as an alcohol component, spirits derived from cereals may be added. Spirits are alcoholic beverages obtained by fermenting grains such as wheat, rice, buckwheat, and corn with yeast, and then further distilling the fermented cereals. Wheat is preferred as a grain that is a raw material for spirits. In each of the above steps, steps A and B may be performed at any step up to filling, but are preferably performed before the fermentation step because yeast fermentation increases the flavor suitable for beer.

Alcohol-containing beer-taste beverages produced without using malt as a raw material are made by mixing liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than wheat or malt, hops, pigments, etc. with warm water. and make a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, the hops may be mixed into the liquid sugar solution during boiling rather than before the start of boiling. As an alternative to this saccharified solution, hops may be added to an extract obtained by adding raw materials other than malt to warm water, and the mixture may be boiled. Hops may be mixed at any stage from the beginning of boiling to the end of boiling. Known conditions may be used as the conditions in the fermentation/storage process and the like. The resulting fermented liquid is filtered, and carbon dioxide gas is added to the obtained filtrate. After that, it is filled into a container and goes through a sterilization step to obtain the desired beer-taste beverage. In addition, as an alcohol component, spirits derived from cereals may be added. In each of the above steps, steps A and B may be performed at any step up to filling, but are preferably performed before the fermentation step because yeast fermentation increases the flavor suitable for beer.

Non-fermented and alcohol-containing beer-taste beverages are not limited to the use of malt, and the alcohol content of the final product may be adjusted by adding raw material alcohol or the like. The raw material alcohol may be added in any step from the saccharification step to the filling step. In addition, as an alcohol component, spirits derived from cereals may be added. In each of the above steps, steps A and B may be performed in any step up to filling.

A non-alcoholic beer-taste beverage manufactured using malt as a raw material is first prepared by adding raw materials such as grains, starch, sugars, bittering agents, or coloring agents and water as necessary, in addition to barley such as malt. If necessary, an enzyme such as amylase is added to the mixture containing the mixture for gelatinization and saccharification, followed by filtration to obtain a saccharified solution. If necessary, hops, bittering agents, etc. are added to the saccharified solution and boiled, and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified solution, hops may be added to malt extract and warm water, and the mixture may be boiled. Hops may be mixed at any stage from the beginning of boiling to the end of boiling. Known conditions may be used for the conditions in the saccharification step, the boiling step, the solid content removal step, and the like. After boiling, the wort is cooled. Flavors, acidulants, pigments such as caramel pigments, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the wort obtained. Add gas. Then, it is filled into a container and sterilized to obtain the desired non-alcoholic beer-taste beverage. In each of the above steps, steps A and B may be performed in any step up to filling.

When producing a non-alcoholic beer-taste beverage that does not use malt as a raw material, first, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than wheat or malt, hops, pigments, etc. are mixed with warm water. and make a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, the hops may be mixed into the liquid sugar solution during boiling rather than before the start of boiling. After boiling, the wort is cooled, flavoring agents, acidulants, pigments such as caramel pigments, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the wort obtained, and filtered. Add carbon dioxide gas. Then, it is filled into a container and sterilized to obtain the desired non-alcoholic beer-taste beverage. In each of the above steps, steps A and B may be performed in any step up to filling.

In addition, the beer-taste beverage obtained by the production method of the present invention provides a suitable sensation of stimulation and pleasant afterglow. Accordingly, the present invention also provides a method for improving the flavor of beer-taste beverages by imparting a stimulating feeling and aftertaste. The details of the steps in the flavor improving method of the present invention are the same as those of the production method of the present invention.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.

<Preparation of beer-taste beverage>
Examples 1-28, Comparative Examples 1-8
After malt and corn grits were put into a preparation tank containing hot water so that the ratios shown in Tables 1 to 3 were obtained, the temperature was gradually raised and held, and the malt cake was removed by filtration to obtain wort. . After that, the wort was put into a boiling kettle, hops were added, and if necessary, a sugar solution was added so that the malt ratio shown in Tables 1 to 3 was obtained, and the wort was boiled. After the boiling treatment, a solid-liquid separation treatment was performed, and the resulting clear wort was cooled and then aerated with oxygen to obtain a pre-fermentation liquid before addition of yeast. Beer brewing yeast was added to the pre-fermentation liquid thus obtained, fermentation was performed at a predetermined fermentation temperature and fermentation time, and the yeast was removed by filtration after an aging period of about one week. After that, the original extract was adjusted to the values shown in Tables 1 to 3 by adding extract-adjusted water and each component as necessary to obtain beer-taste beverages. In each example and comparative example, the amount of hops added and the timing of addition, the set temperature and holding time of each temperature range when preparing wort were appropriately set, and the iso-α shown in Tables 1 to 3 Each was adjusted so as to have an acid content. In addition, the contents of acetic acid, lactic acid, ethyl acetate, and ethyl lactate are added as necessary after appropriately setting the type of yeast and fermentation conditions, so that the contents are shown in Tables 1 to 3, respectively. It was adjusted.

<Suitable sense of stimulation>
After cooling the beer-taste beverages of each example and comparative example to 4° C., 6 expert panelists tasted them and evaluated them on a scale of 5 according to the following criteria. Average values are shown in Tables 1-3. Prior to the evaluation, a sample with an evaluation of "2" was prepared in advance to unify the criteria among the panelists.
(Evaluation Criteria for Appropriate Irritation)
"1": Not felt.
"1.5": Not so much.
"2": Feel.
"2.5": I feel clearly.
"3": Strongly felt.

<Pleasant lingering sound>
After cooling the beer-taste beverages of each example and comparative example to 4° C., 6 expert panelists tasted them and evaluated them on a scale of 5 according to the following criteria. Average values are shown in Tables 1-3. Prior to the evaluation, a sample with an evaluation of "2" was prepared in advance to unify the criteria among the panelists.
(Evaluation criteria for comfortable afterglow)
"1": Not felt.
"1.5": Not so much.
"2": Feel.
"2.5": I feel clearly.
"3": Strongly felt.

As shown in Tables 1 to 3, in Examples 1 to 28 in which the mass ratio of the acetic acid content to the lactic acid content (acetic acid/lactic acid) was within a specific range and a specific amount of iso-α acid was contained, all It can be seen that a suitable sense of stimulation and a pleasant lingering sound were obtained.

According to the present invention, it is possible to provide a beer-taste beverage with a new taste that provides a suitable sense of stimulation and pleasant afterglow.

Claims (9)

A beer-taste beverage having an iso-α acid content of 0.02 mass ppb or more and 5000 mass ppb or less, and a mass ratio of the acetic acid content to the lactic acid content (acetic acid/lactic acid) of 0.05 or more and 5 or less. . The beer-taste beverage according to claim 1, wherein the acetic acid content is 500 ppm by mass or more and 5000 ppm by mass or less. The beer-taste beverage according to claim 1 or 2, wherein the lactic acid content is 1000 ppm by mass or more and 10000 ppm by mass or less. The beer-taste beverage according to any one of claims 1 to 3, further comprising ethyl acetate, wherein the ethyl acetate content is 40 mass ppm or more and 700 mass ppm or less. The beer-taste beverage according to any one of claims 1 to 4, further comprising ethyl lactate, wherein the ethyl lactate content is 10 mass ppm or more and 700 mass ppm or less. The beer-taste beverage according to any one of claims 1 to 5, which has a malt ratio of 50% or more. A step of containing 0.02 mass ppb or more and 5000 mass ppb or less of an iso-α acid, and acetic acid and lactic acid so that the mass ratio of the content of acetic acid to the content of lactic acid (acetic acid/lactic acid) is 0.05 or more and 5 or less. A method for producing a beer-taste beverage, comprising the step of containing A step of containing 0.02 mass ppb or more and 5000 mass ppb or less of an iso-α acid, and acetic acid and lactic acid so that the mass ratio of the content of acetic acid to the content of lactic acid (acetic acid/lactic acid) is 0.05 or more and 5 or less. A method for imparting a stimulating feeling to a beer-taste beverage, comprising the step of containing A step of containing 0.02 mass ppb or more and 5000 mass ppb or less of an iso-α acid, and acetic acid and lactic acid so that the mass ratio of the content of acetic acid to the content of lactic acid (acetic acid/lactic acid) is 0.05 or more and 5 or less. A method for imparting a lingering finish to a beer-taste beverage, comprising the step of containing