JP2023150923A - Beer-taste beverage - Google Patents

Abstract

To provide a beer-taste beverage with a reduced wort odor.SOLUTION: A beer-taste beverage has an alcohol content of 0.5 v/v% or more and 4.5 v/v% or less and a 2-methylbutanal content of 0.1 mass ppb or more and 2.8 mass ppb or less.SELECTED DRAWING: None

Description

The present invention relates to beer-taste beverages.

With the diversification of consumer tastes in recent years, there is a desire to develop beer-taste beverages with various flavor characteristics. For example, Patent Document 1 discloses a low-alcohol or alcohol-free fermented malt-based beverage with an alcohol content of 0.7% by volume or less and a method for producing the same, and the composition of the wort used for fermentation is 29% fermentable. As a fermentation method, a production method is disclosed in which fermentation is carried out to an alcohol content of about 0.7% by volume using a cold contact fermentation method.

Patent No. 5753257

However, in the beverage of Patent Document 1, there is a problem that off-flavor derived from wort impairs the flavor of the beverage. Therefore, further improvements are desired.

The present invention relates to providing a beer-taste beverage with suppressed wort odor.

The present invention relates to the following [1] to [3].
[1] Beer-taste beverage having an alcohol content of 0.5 v/v% or more and 4.5 v/v% or less, and a 2-methylbutanal content of 0.1 mass ppb or more and 2.8 mass ppb or less .
[2] Beer having a step of adjusting the alcohol content to 0.5 v/v% or more and 4.5 v/v% or less and the 2-methylbutanal content to 0.1 mass ppb or more and 2.8 mass ppb or less A method for producing a flavored beverage.
[3] Beer having a step of adjusting the alcohol content to 0.5 v/v% or more and 4.5 v/v% or less, and the content of 2-methylbutanal to 0.1 mass ppb or more and 2.8 mass ppb or less A method for suppressing wort odor in flavored beverages.

According to the present invention, a beer-taste beverage with suppressed wort odor can be provided.

The present inventors have diligently studied the above-mentioned problem and found that when a specific amount of 2-methylbutanal is contained in a beer-taste beverage with an alcohol content of 0.5 v/v% or more and 4.5 v/v% or less, We have newly discovered that the above problems can be solved. The mechanism for this is not clear, but it is thought that when the alcohol concentration is low, such as 4.5v/v% or less, the scent of 2-methylbutanal tends to stand out in the balance with various scent components. .

The term "beer-taste beverage" as used herein refers to an alcohol-containing or non-alcoholic carbonated beverage that has a beer-like flavor. In other words, the beer-taste beverage in this specification includes all beer-flavored carbonated beverages, unless otherwise specified. In this specification, a "beer-taste alcoholic beverage" is a beer-taste beverage with an alcohol content of 1 v/v% or more, and a "non-alcoholic beer-taste drink" is a beer-taste drink with an alcohol content of less than 1 v/v%. It 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 may be 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-fermented yeast. Good too. For fermentation, yeasts that produce alcohol (Saccharomyces) or wild yeasts (such as Brettanomyces) may be used, or yeast that does not produce alcohol (Saccharomyces, etc.), wild yeasts (such as Brettanomyces), or lactic acid fermentation or gluconic acid fermentation may be used. Bacteria etc. may also be used. In the case of fermented non-alcoholic beer-taste beverages, there are two methods: adding yeast to stop the fermentation so that it becomes less than 1 v/v%, or fermenting to 1 v/v % or more and then going through a dealcoholization process to reduce it to less than 1 v/v %. It may be manufactured by any method. It is produced by mixing a non-fermented beer-taste drink, a fermented non-alcoholic beer-taste drink of less than 1 v/v% obtained by stopping fermentation as described above, a non-alcoholic beer-taste drink obtained through a dealcoholization process, etc. It's okay.

The alcohol frequency (alcohol content) in the beer-taste beverage of the present invention is 0.5 v/v% or more and 4.5 v/v% or less, for example, 4.0 v/v% or less, 3.9 v/v% or less , 3.8v/v% or less, 3.7v/v% or less, 3.6v/v% or less, 3.5v/v% or less, 3.4v/v% or less, 3.3v/v% or less, 3 .2v/v% or less, 3.1v/v% or less, 3.0v/v% or less, 2.9v/v% or less, 2.8v/v% or less, 2.7v/v% or less, etc. I can do it. Further, regarding the lower limit values, for example, 0.6 v/v% or more, 0.7 v/v% or more, 0.8 v/v% or more, 0.9 v/v% or more, 1.0 v/v% or more, 1 .1v/v% or more, 1.2v/v% or more, 1.3v/v% or more, 1.4v/v% or more, 1.5v/v% or more, 1.6v/v% or more, 1.7v /v% or more, 1.8v/v% or more, 1.9v/v% or more, 2.0v/v% or more, etc. In this specification, alcohol frequency (alcohol content) is described in the Revised BCOJ Beer Analysis Method (Published by the Brewing Association of Japan, edited by the Beer and Sake Brewers Association International Technical Committee [Analysis Committee], revised and expanded in 2013). The alcohol content is adjusted by adjusting the addition of dilution water or carbonated water, the sugar composition of the pre-fermentation solution, the type of yeast, the amount of yeast, the addition of brewing alcohol, the addition of distilled alcohol, etc. It can also be prepared by mixing a beer-taste beverage with a liquid content whose alcohol content has been reduced or completely removed by various methods such as vacuum distillation.

The content of 2-methylbutanal in the beer-taste beverage of the present invention is 2.8 mass ppb or less, preferably 2.7 mass ppb or less, more preferably 2.6 mass ppb or less, from the viewpoint of suppressing wort odor. mass ppb, more preferably 2.5 mass ppb or less, still more preferably 2.4 mass ppb or less, even more preferably 2.3 mass ppb or less, even more preferably 2.2 mass ppb or less, even more preferably 2.1 mass ppb ppb or less, more preferably 2.0 mass ppb or less. The lower limit is 0.1 mass ppb or more, for example, 0.2 mass ppb or more, 0.3 mass ppb or more, 0.4 mass ppb or more, 0.5 mass ppb or more, 1.0 mass ppb or more. , 1.5 mass ppb or more, 2.0 mass ppb or more, 2.5 mass ppb or more, 3.0 mass ppb or more, etc. In this specification, the content of 2-methylbutanal is analyzed according to the analytical method described in "Analysis of Formaldehyde in Beer" (Miyagawa et al., Tokyo Health Safety Research Center Annual Report No. 58 Reprint, 2007). . The content of 2-methylbutanal can be adjusted by adjusting the ratio of malt used in the wort making process, the yeast strain used in the fermentation process, the fermentation temperature, the time for fermentation, etc.

The authentic extract (R-Ex) concentration in the beer-taste beverage of the present invention is preferably 1.5 w/w% or more, more preferably 1.6 w/w% or more, still more preferably 1. .7 w/w% or more, more preferably 1.8 w/w% or more, even more preferably 2.0 w/w% or more, even more preferably 2.2 w/w% or more, even more preferably 2.5 w/w% or more. , more preferably 3.0 w/w% or more. The upper limit values are, for example, 15.0 w/w% or less, 14.0 w/w% or less, 13.0 w/w% or less, 12.0 w/w% or less, 11.0 w/w% or less, 10.0 w /w% or less, 9.0w/w% or less, 8.5w/w% or less, 8.0w/w% or less, etc. In this specification, the authentic extract (R-Ex) concentration is described in the Revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the Beer and Sake Brewers Association International Technical Committee [Analysis Committee], revised and expanded in 2013). The true extract (R-Ex) concentration can be adjusted by adjusting the final fermentation degree during wort production or the apparent fermentation degree during the fermentation process.Alternatively, the extract content can be adjusted as necessary. The extract can also be adjusted by adding unfermented wort, mash after fermentation, or beer-taste beverages that have been subjected to alcohol reduction/removal operations. It may be adjusted by adding powdered sugar, dietary fiber, etc.

The proline content in the beer-taste beverage of the present invention is determined from the viewpoint of producing a beer-taste beverage with improved at least one of the rich taste derived from barley, the texture, the thickness of the taste, and the complexity of the taste. Preferably it is 10 mg/L or more, more preferably 30 mg/L or more, still more preferably 50 mg/L or more, even more preferably 70 mg/L or more, still more preferably 100 mg/L or more, and 110 mg/L or more. 120mg/L or more, 130mg/L or more, 140mg/L or more, 150mg/L or more, 160mg/L or more, 170mg/L or more, 180mg/L or more, 190mg/L or more, or 200mg/L or more good. On the other hand, from the viewpoint of producing a beer-taste beverage that does not give a feeling of fullness, the proline content of the beer-taste beverage according to one embodiment of the present invention is preferably 800 mg/L or less, more preferably 750 mg/L or less, and even more preferably 700 mg/L or less, more preferably 650 mg/L or less, even more preferably 600 mg/L or less, even more preferably 550 mg/L or less, even more preferably 500 mg/L or less, even more preferably 450 mg/L or less, even more preferably 400 mg/L. L or less, and may also be 350 mg/L or less, 300 mg/L or less, 250 mg/L or less, or 200 mg/L or less. In the present specification, the proline content is measured using an automatic amino acid analyzer model L-8800A manufactured by Hitachi, Ltd. or the like.

The concentration of the original wort extract (O-Ex) 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, even more preferably 13.0 w/w% or less. , more preferably 12.5 w/w% or less, still more preferably 12.0 w/w% or less, even more preferably 11.5 w/w% or less, still more preferably 11.0 w/w% or less, even more preferably 10. It can be 5 w/w% or less, more preferably 10.0 w/w% or less, even more preferably 9.5 w/w% or less, still more preferably 9.0 w/w% or less, and preferably 2.8 w /w% or more, more preferably 3.0w/w% or more, even more preferably 3.5w/w% or more, even more preferably 4.0w/w% or more, even more preferably 4.5w/w% or more, and Preferably 5.0 w/w% or more, more preferably 5.5 w/w% or more, even more preferably 6.0 w/w% or more, even more preferably 6.5 w/w% or more, even more preferably 7.0 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, edited by the International Technical Committee of the Beer Brewers Association [Analysis Committee], revised in 2013) The original wort extract (O-Ex) concentration can be adjusted by adding dilution water or carbonated water, type of raw materials (malt, corn grits, sugar solution, etc.), amount of raw materials, wort filtration. This can be carried out by appropriately setting the time, pH of wort filtration, boiling time, boiling temperature, etc.

The final appearance fermentation degree (LA) of the beer-taste beverage of the present invention is 80% or less, 75% or less, 70% or less, 69% or less, 68% or less, 67% or less, 66% or less, 65% or less, 64% or less , 63% or less, 62% or less, 61% or less, 60% or less, 58% or less, 56% or less, 54% or less, 53% or less, 52% or less. Also, 16% or more, 18% or more, 20% or more, 22% or more, 23% or more, 24% or more, 26% or more, 28% or more, 30% or more, 31% or more, 32% or more, 33% or more, It can be set to 34% or more, 35% or more, 36% or more, 37% or more, 38% or more, 39% or more, 40% or more, 42% or more, 44% or more, or 46% or more. In this specification, the final appearance degree of fermentation (LA) is described in the Revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the Beer and Sake Brewers Association International Technical Committee [Analysis Committee], revised in 2013). The final appearance degree of fermentation (LA) is adjusted based on the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzymes, enzymes (including carbohydrate degrading enzymes, isomerases, etc.) ), timing of enzyme addition, saccharification time, pH during saccharification, pH during the brewing process (wort manufacturing process from adding malt to before adding yeast), wort filtration time, and wort preparation. This can be carried out by appropriately setting the set temperature, holding time, etc. of each temperature range during saccharification (including during saccharification).

The apparent degree of fermentation (AA%) in the beer-taste beverage of the present invention is 80% or less, 75% or less, 70% or less, 69% or less, 68% or less, 67% or less, 66% or less, 65% or less, 64% or less , 63% or less, 62% or less, 61% or less, 60% or less, 58% or less, 56% or less, 54% or less, 53% or less, 52% or less. Also, 16% or more, 18% or more, 20% or more, 22% or more, 23% or more, 24% or more, 26% or more, 28% or more, 30% or more, 31% or more, 32% or more, 33% or more, It can be set to 34% or more, 35% or more, 36% or more, 37% or more, 38% or more, 39% or more, 40% or more, 42% or more, 44% or more, or 46% or more. In this specification, the final appearance degree of fermentation (LA) is described in the Revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the Beer and Sake Brewers Association International Technical Committee [Analysis Committee], revised in 2013). The appearance fermentation degree (AA) can be adjusted as appropriate by adjusting the fermentation temperature when the target appearance fermentation degree is reached.

The pH of the beer-taste beverage of the present invention is 2.5 or more, 2.6 or more, 2.7 or more, 2.8 or more, 2.9 or more, 3 or more, 3.1 or more, 3.2 or more, 3. It may be 3 or more. 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, 4.0 or less, 3.9 or less, 3.8 or less, 3.7 or less, 3.6 or less, It may be 3.5 or less, 3.4 or less, or 3.3 or less. The pH can be adjusted by appropriately setting the amount of acetic acid or lactic acid added, the amount of dilution water or carbonated water, and the like. Furthermore, the types 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 proteolysis time in the preparation tank, the preparation tank pH during the brewing process (wort manufacturing 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 during pH adjustment, the timing of pH adjustment (during preparation, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), when preparing wort (including during saccharification) Setting 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 multiplication number, yeast Removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) can be appropriately set. In this specification, the pH of beer-taste beverages is described in the revised BCOJ Beer Analysis Method (8.7 pH, published by the Brewing Association of Japan, edited by the Beer and Sake Brewers Association International Technical Committee [Analysis Committee], revised in 2013) Measured by the method described.

The chromaticity of the beer-taste beverage of the present invention is, for example, 5EBC or more, 10EBC or more, 15EBC or more, 20EBC or more, 25EBC or more, 30EBC or more, 35EBC or more, 40EBC or more, 45EBC or more, 50EBC or more, 55EBC or more, 60EBC or more, 65EBC. 70EBC or more, 75EBC or more, 80EBC or more, 85EBC or more, 90EBC or more, 95EBC or more, 100EBC or more, 120EBC or less, 115EBC or less, 110EBC or less, 105EBC or less, 100EBC or less, 95EBC or less, 90EBC or less, 85EBC or less, 80EBC The following may be used. In this specification, chromaticity is described in 8.8 Chromaticity of the Revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the Beer and Sake Brewers Association International Technical Committee [Analysis Committee], expanded and revised in 2013). The color is adjusted by the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the temperature during mashing, the pH during mashing, and the time of mashing. , wort filtration time, wort filtration pH, boiling time, boiling temperature, amount of pigment components such as caramel pigment, beer filtration format (diatomaceous earth filtration, various membrane filtration, etc.), beer filtration amount, etc. as appropriate. It can be done by setting.

The bitterness value in 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, It may be 5 BUs or more, 5.5 BUs or more, 80 BUs or less, 70 BUs or less, 60 BUs or less, 50 BUs or less, or 40 BUs or less. In the present specification, bitterness value is measured according to the method described in "BCOJ Beer Analysis Method (2004.11.1 Revised Edition) 8.15 Bitterness Value". Specifically, acid is added to a degassed sample and then extracted with isooctane, and the absorbance of the resulting isooctane layer is measured at 275 nm with isooctane as a reference, and the bitterness value (BU) is obtained by multiplying by a factor. be able to. 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, 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 the time of hop addition, and the original pre-fermentation solution. Extract concentration, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) ), etc., can be adjusted by beer filtration conditions, addition of dilution water, addition of carbonated water, etc. It can also be adjusted using commercially available hop processed products (iso-alpha acids, etc.), such as the amount, type, addition timing, temperature at the time of addition and retention time in that temperature range, pH at the time of addition, and pre-fermentation liquid. Original extract concentration, original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration) etc.) can be adjusted by beer filtration conditions, addition of dilution water, addition of carbonated water, etc. As for the hops, pelletized hops may be used, hop extracts may be used, or hop bracts may be used. Hops and hop products may be used alone or in combination.

The total nitrogen amount in the beer-taste beverage of the present invention is, for example, 100 mg/L or more, 150 mg/L or more, 200 mg/L or more, 250 mg/L or more, 300 mg/L or more, 350 mg/L or more, 400 mg/L or more, 450 mg /L or more, 500mg/L or more, 550mg/L or more, 600mg/L or more, 2000mg/L or less, 1800mg/L or less, 1600mg/L or less, 1400mg/L or less, 1200mg/L or less, 1150mg/L or less , 1100 mg/L or less, 1050 mg/L or less, 1000 mg/L or less, 950 mg/L or less, 900 mg/L or less, 850 mg/L or less, 800 mg/L or less, or 750 mg/L 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 amount is described in the Revised BCOJ Beer Analysis Method (Published by the Brewing Association of Japan, edited by the Beer and Sake Brewers Association International Technical Committee [Analysis Committee], revised and expanded in 2013) 8.9 Total Nitrogen. Measured by the method. The total nitrogen amount can be adjusted by adding dilution water or carbonated water, types of raw materials (malt, corn grits, sugar solution, etc.), amounts of raw materials, types of enzymes, amount of enzymes (including proteolytic enzymes, etc.) added, enzymes. Temperature during reaction, timing of enzyme addition, protein decomposition time in the preparation tank, pH in the preparation tank, temperature in the preparation tank, pH in the preparation process (wort manufacturing process from adding malt to before adding yeast) , temperature during the preparation process, temperature during wort filtration, time for wort filtration, pH during wort filtration, amount of sparging water used during wort filtration, and various temperature ranges when preparing wort. 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 Beer filtration can be carried out by appropriately setting beer filtration conditions such as the number of proliferations, yeast removal timing, fermentation temperature, fermentation time, pressure settings, carbon dioxide concentration, etc.

The total amount of polyphenols in the beer-taste beverage of the present invention is, for example, 20 mg/L or more, 40 mg/L or more, 50 mg/L or more, 60 mg/L or more, 80 mg/L or more, 100 mg/L or more, 120 mg/L or more, 140 mg /L or more, 160mg/L or more, 180mg/L or more, 200mg/L or more, 400mg/L or less, 380mg/L or less, 360mg/L or less, 340mg/L or less, 320mg/L or less, 300mg/L or less, It can be 280 mg/L or less, 260 mg/L or less, 240 mg/L or less, or 220 mg/L or less. In this specification, the amount of total polyphenols is described in 8.19 Total polyphenols according to the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the Beer Brewers Association International Technical Committee [Analysis Committee], expanded and revised in 2013). Measured by the method. The total amount of polyphenols can be adjusted by adding dilution 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 preparation tank. pH during the preparation process (wort manufacturing process from malt input to yeast addition), wort filtration time, 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 multiplication number, yeast removal timing, fermentation temperature, fermentation time, pressure settings, carbon dioxide concentration, etc.) can be set as appropriate. Further, the total amount of polyphenols in the beer-taste beverage of the present invention can be controlled, for example, by adjusting the amount of raw materials with a high polyphenol content, such as malted barley and malt husks. Specifically, the total amount of polyphenols can be increased by increasing the amount of raw materials such as malt that have a high polyphenol content.

The content of free amino nitrogen (FAN) in the beer-taste beverage of the present invention is 10 mg/L or more, 20 mg/L or more, 30 mg/L or more, 40 mg/L or more, 50 mg/L or more, 60 mg/L or more, 70 mg /L or more, 80mg/L or more, 90mg/L or more, 100mg/L or more, and 200mg/L or less, 190mg/L or less, 180mg/L or less, 170mg/L or less, 160mg/L or less , 150 mg/L or less, 140 mg/L or less. In this specification, the content of FAN is defined as 8.18 of the revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the Beer Brewers Association International Technical Committee [Analysis Committee], revised and expanded in 2013). The FAN content can be adjusted by adding dilution 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), etc. (including degrading enzymes, etc.), timing of enzyme addition, protein decomposition time in the brewing tank, pH in the brewing tank, pH during the brewing process (wort manufacturing process from adding malt to before adding yeast), Wort filtration time, 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, number of yeast multiplications, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) etc. can be set as appropriate.

The content of iso-α acids in the beer-taste beverage of the present invention is preferably 5.0 mass ppm or more, more preferably 6.0 mass ppm or more, and even more preferably 7.0 mass ppm or more, from the viewpoint of beer-like flavor. , more preferably 8.0 mass ppm or more, and from the same viewpoint, preferably 80 mass ppm or less, more preferably 70 mass ppm or less, still more preferably 60 mass ppm or less. In this specification, the content of iso-α acid is defined as the 8.25 iso-α acid content according to the revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the Beer Brewers Association International Technical Committee [Analysis Committee], expanded and revised in 2013). It is measured by the method described in ``Acid, α-acid.'' The content of iso-α-acid 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 temperature range in which hops are maintained. time, pH at the time of hop addition, 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, number of yeast multiplications, timing of yeast removal, Fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, addition of dilution water, addition of carbonated water, etc. can be adjusted. ), the amount, type, addition timing, temperature at the time of addition and holding time in that temperature range, pH at the time of addition, original extract concentration in the pre-fermentation solution, original extract concentration in the fermentation process, etc. Fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast multiplications, yeast removal timing, fermentation temperature, fermentation time, pressure settings, carbon dioxide concentration, etc.), beer filtration conditions, dilution water, etc. Hops can be adjusted by adding carbonated water, etc. Pelletized hops may be used, hop extract made by supercritical carbon dioxide gas etc. may be used, or hop bracts may be used. Hops and hop products may be used alone or in combination.

It is preferable that the beer-taste beverage of the present invention contains ethyl acetate. The content of ethyl acetate is 0.1 mass ppm or more, 0.2 mass ppm or more, 0.3 mass ppm or more, 0.4 mass ppm or more, 0.5 mass ppm or more, 0.6 mass ppm or more, 0 .7 mass ppm or more, 0.8 mass ppm or more, 0.9 mass ppm or more, 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, 11.0 mass ppm or more, 12.0 Mass ppm or more, 13.0 mass ppm or more, 14.0 mass ppm or more, 15.0 mass ppm or more, and 60.0 mass ppm or less, 50.0 mass ppm or less, 45.0 mass ppm ppm or less, and 40.0 mass ppm or less. In this specification, the content of ethyl acetate is measured by gas chromatography. The content of ethyl acetate can be adjusted by adding dilution water or carbonated water, adding a fragrance containing ethyl acetate, the amount of a fragrance containing ethyl acetate, the amount of a raw material containing ethyl acetate, adding a raw material containing ethyl acetate, or adding a raw material containing ethyl acetate. type, amount of substrate for ethyl acetate, amount of raw material as substrate for ethyl acetate, amount of raw material, type of raw material, type of enzyme, amount of enzyme added, timing of addition of enzyme, saccharification time in the preparation tank, preparation Protein decomposition time in the tank, pH in the brewing tank, pH during the brewing process (wort production process from adding malt to before adding yeast), amount of acid added during pH adjustment, timing of pH adjustment ( Setting temperature and holding time for each temperature range when preparing wort (including during saccharification), original extract concentration of pre-fermentation liquid, Original extract concentration, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure settings, carbon dioxide concentration, etc.) during the fermentation process, etc. This can be done by setting 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 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 It can be as follows. In this specification, the content of isoamyl acetate is measured by gas chromatography. The content of isoamyl acetate can be adjusted by adding dilution water or carbonated water, adding a fragrance containing isoamyl acetate, the amount of a fragrance containing isoamyl acetate, the amount of a raw material containing isoamyl acetate, adding a raw material containing isoamyl acetate, and adding a raw material containing isoamyl acetate. type, amount of substrate for isoamyl acetate, amount of raw material as substrate for isoamyl acetate, amount of raw material, type of raw material, type of enzyme, amount of enzyme added, timing of addition of enzyme, saccharification time in the preparation tank, preparation Protein decomposition time in the tank, pH in the brewing tank, pH during the brewing process (wort production process from adding malt to before adding yeast), amount of acid added during pH adjustment, timing of pH adjustment ( Setting temperature and holding time for each temperature range when preparing wort (including during saccharification), original extract concentration of pre-fermentation liquid, Original extract concentration, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure settings, carbon dioxide concentration, etc.) during the fermentation process, etc. This can be done by setting 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. 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 or less The amount may be less than or equal to 40.0 ppm by mass. In this specification, the content of isoamyl alcohol is measured by gas chromatography. The content of isoamyl alcohol can be adjusted by adding dilution water or carbonated water, adding isoamyl alcohol-containing fragrance, amount of isoamyl alcohol-containing fragrance, amount of isoamyl alcohol-containing raw material, addition of isoamyl alcohol-containing raw material, and isoamyl alcohol-containing raw material. type, amount of isoamyl alcohol substrate, 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 Protein decomposition time in the tank, pH in the brewing tank, pH during the brewing process (wort production process from adding malt to before adding yeast), amount of acid added during pH adjustment, timing of pH adjustment ( Setting temperature and holding time for each temperature range when preparing wort (including during saccharification), original extract concentration of pre-fermentation liquid, Original extract concentration, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure settings, carbon dioxide concentration, etc.) during the fermentation process, etc. This can be done by setting 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 The amount may be less than or equal to 400.0 ppb by mass. In this specification, the content of ethyl caproate is measured by gas chromatography. The content of ethyl caproate can be adjusted by adding dilution water or carbonated water, adding a fragrance containing ethyl caproate, the amount of a fragrance containing ethyl caproate, the amount of a raw material containing ethyl caproate, the addition of a raw material containing ethyl caproate, Types of raw materials containing ethyl caproate, amount of substrate for ethyl caproate, amount of raw materials that are substrates for ethyl caproate, amount of raw materials, type of raw materials, type of enzyme, amount of enzyme added, timing of enzyme addition , saccharification time in the preparation tank, proteolysis time in the preparation tank, pH in the preparation tank, pH in the preparation process (wort production process from adding malt to before addition of yeast), and acid used for pH adjustment. Addition amount, pH adjustment timing (during preparation, fermentation, completion of fermentation, before beer filtration, after beer filtration, etc.), 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 proliferation number, yeast removal timing, fermentation temperature, fermentation time, pressure settings) , carbon dioxide concentration, etc.) can be appropriately set.

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 Below, it can be 500 μg/L or less, 450 μg/L or less, or 400 μg/L or less. In this specification, the content of 4-vinylguaiacol is measured by gas chromatography. The content of 4-vinylguaiacol can be adjusted by adding dilution water or carbonated water, adding a 4-vinylguaiacol-containing fragrance, the amount of a 4-vinylguaiacol-containing fragrance, the amount of a 4-vinylguaiacol-containing raw material, and the addition of a 4-vinylguaiacol-containing fragrance. Addition of containing raw materials, types of raw materials containing 4-vinylguaiacol, amount of 4-vinylguaiacol substrate (ferulic acid, etc.), amount of raw materials that become the substrate of 4-vinylguaiacol (ferulic acid, etc.), amount of raw materials, Type of raw materials, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the preparation tank, proteolysis time in the preparation tank, pH in the preparation tank, preparation process (from inputting malt to before addition of yeast) wort production process), amount of acid added during 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.), wort preparation Setting temperature and holding time for each temperature range during fermentation (including during saccharification), original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast type, amount of yeast added) , number of yeast proliferation, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) can be appropriately set.

As the main raw materials for the beer-taste beverage of the present invention, malt may be used together with water, or malt may not be used. Furthermore, hops may be used, and in addition, preservatives, sweeteners, water-soluble dietary fibers, bittering agents or bittering agents, antioxidants, flavors, acidulants, salts, spirits, etc. may be used.

Malt is the germinated, dried, and root-removed seeds of barley, such as barley, wheat, rye, oats, oats, pigeons, and oats. Malted barley is preferred. Barley malt is one of the malts most commonly used as a raw material for Japanese beer-taste beverages. There are several types of barley, such as two-rowed barley and six-rowed barley, and any of them may be used. Furthermore, in addition to normal malt, colored malt can also be used. In addition, when using colored malt, different types of colored malt may be used in appropriate combination, or one type of colored malt may be used.

In addition, grains other than malt, proteins, yeast extracts, sugar solutions, etc. may be used in addition to malt. Such grains include, for example, wheat that does not fall under malt (barley, wheat, rye, oats, oats, pigeons, oats, etc.), rice (white rice, brown rice, etc.), corn (corn grits, etc.), Examples include corns, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, millet, starches obtained therefrom, and extracts thereof. Among these, it is preferable to use corn (corn grits, etc.). Further, examples of the protein include soybean protein, pea protein, yeast extract, and decomposed products thereof.

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

Examples of hops include pellet hops, powdered hops, hop extracts, and the like. Further, the hops used may be processed hop products such as iso-ized hops and reduced hops.

Examples of the preservative include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate; dimethyl dicarbonate, and the like. Moreover, as a preservative, a commercially available preparation such as Strong Sunprezer (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. The amount of preservative added is preferably 5 ppm to 1200 ppm by mass, more preferably 10 ppm to 1100 ppm by mass, even more preferably 15 ppm to 1000 ppm by mass, even more preferably 20 ppm to 900 mass ppm. The mass is less than ppm.

Sweeteners include commercially available saccharification solutions made by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, trisaccharides or higher sugars, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. Can be mentioned. The form of these saccharides may be liquid such as a solution or solid such as powder. Furthermore, there are no particular limitations on the type of raw material grain for starch, the method for refining starch, and treatment conditions such as hydrolysis with enzymes or acids. For example, by appropriately setting the conditions for hydrolysis by enzymes or acids, saccharides with a higher proportion of maltose may be used. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, solutions thereof (sugar solution), etc. can also be used. Isomerized sugars such as isomaltose and isomaltotriose can also be used. Further, examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, and the like. Sweeteners may be used alone or in combination of two or more.

Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, soybean dietary fiber, decomposed products of guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc. From the viewpoint of properties, indigestible dextrin or polydextrose is preferred.

The bittering agent or bitter taste imparting agent is not particularly limited, and in addition to hops, for example, stone wax, reishi, citrus fruit, juniper fruit, sage, citrus fruit, stone mushroom, laurel, quaxin, citrus extract, and bittern extract. coffee extract, tea extract, bitter gourd extract, lotus germ extract, aloe vera extract, stone wax extract, reishi extract, laurel extract, sage extract, caraway extract, naringin, absinthin, mugwort, Examples include mugwort extract.

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

The flavor is not particularly limited, and common beer flavor can be used. Beer flavoring agents are used to impart beer-like flavor, and include brewing components generated through fermentation. Beer flavorings 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 , γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, n-ethyl butyrate, beer flavoring agents (flavoring agents reminiscent of beer-like aromas) containing myrcene, and the like.

The acidulant is not particularly limited as long as it has a sour taste, but examples include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta-lactone, and their like. Salt is an example. Among these acidulants, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid or salts thereof are preferred; More preferred are salts of These acidulants may be used alone or in combination of two or more.

In this specification, spirits are obtained by using grains such as wheat, rice, buckwheat, and corn as raw materials, saccharifying them using malt or enzymes if necessary, fermenting them using yeast, and then distilling them. means alcoholic beverages. Wheat is preferred as the grain that is the raw material for spirits.

One embodiment of the beer-taste beverage of the present invention includes an embodiment of a packaged beverage. Examples of containers include bottles, plastic bottles, cans, and barrels, and cans, bottles, and plastic bottles are particularly preferred from the viewpoint of easy portability. Note that if a colorless and transparent bottle or PET bottle is used, it will be exposed to sunlight or fluorescent light, so colored bottles, colored PET bottles, cans, or barrels are 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, and 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 this specification, the malt ratio means a value calculated in accordance with the Liquor Tax Law and the Liquor Administration Related Laws and Regulations Interpretation Notice, which is effective on April 1, 2018.

When corn grits are used in the beer-taste beverage of the present invention, it is possible to increase the fullness characteristic of the beer-taste beverage. If corn grits are used, 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% Below, it can be 25% or less, 22.5% or less. In this specification, the corn grits ratio means a value calculated in accordance with the Liquor Tax Law and the Liquor Administration Related Laws and Regulations Interpretation Notice, which was effective on April 1, 2018.

When liquid sugar is used in the present invention, the aftertaste of the beer-taste beverage can be made refreshing. Liquid sugar refers to sugar containing at least one of glucose, fructose, maltose, isomaltose, maltotriose, isomaltotriose, maltotetraose, isomaltotetraose, and two or more of these. It may contain more than that. From the viewpoint of ease of handling during the process, liquid sugar is preferable, but powdered (such as powdered) or solid sugar may also be used. When using powdered or solid sugars, at least one of glucose, fructose, maltose, isomaltose, maltotriose, isomaltotriose, maltotetraose, and isomaltotetraose is used. It is preferable that the sugar contains the following, and two or more types may be used. If liquid sugar is used, the sugar content will be displayed on the product, so you can check whether it is used or not by checking 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 Law and the Liquor Administration Related Laws and Regulations Interpretation Notice, which was effective on April 1, 2018.

The amount of carbon dioxide in the beer-taste beverage of the present invention is expressed by the carbon dioxide pressure of the beverage. Typically, the upper limit of the carbon dioxide pressure of a 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 of these upper and lower limits may be combined. For example, the carbon dioxide pressure of a beverage is 0.20 kg/cm ² or more and 5.0 kg/cm ² or less, 0.50 kg/cm ² or more and 4.5 kg/cm ² or less, or 1.0 kg/cm ^{2 or} more and 4. It may be 0 kg/cm ² or less. In this specification, gas pressure refers to gas pressure within a container, except in special cases. To measure pressure, after fixing the sample at 20℃ to the gas pressure gauge, open the stopcock of the gas pressure gauge to release the gas, close the stopcock again, and shake the gas pressure gauge until the pointer is at a fixed position. Measure by reading the value when the gas pressure is reached or by using a commercially available gas pressure measuring device.

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

The coloring agent is used to give the beverage a beer-like color, and caramel coloring or the like can be used.

Foam-forming agents are used to form beer-like foam in beverages or to maintain foam in beverages, and include saponin-based substances extracted from plants such as soybean saponin and Quillaja saponin, as well as plant-extracted saponin substances such as corn and soybeans. Proteins, peptide-containing substances such as collagen peptides, yeast extracts, and the like can be used as appropriate.

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, etc. can be used alone or in combination.

In the beer-taste beverage of the present invention, the alcohol content is adjusted to 0.5 v/v% or more and 4.5 v/v% or less, and the 2-methylbutanal content is adjusted to 0.1 mass ppb or more and 2.8 mass ppb or less. All can be produced in the same manner as general beer-taste beverages, except for the process. Below, as a general method for producing beer-taste beverages, production methods with and without using malt as a raw material will be shown. Note that the process of adjusting the alcohol content to 0.5 v/v% or more and 4.5 v/v% or less and the 2-methylbutanal content to 0.1 mass ppb or more and 2.8 mass ppb or less can be performed using the various methods described above. It can be adjusted depending on the method. Further, the alcohol content and the 2-methylbutanal content may be adjusted simultaneously or separately.

Alcohol-containing beer-taste drinks produced using malt as a raw material are made by first adding barley such as malt, as well as other raw materials such as grains, starches, sugars, bittering agents, or coloring agents as necessary. If necessary, an enzyme such as amylase is added to the water-containing mixture to perform gelatinization and saccharification, and the mixture is filtered to obtain a saccharified liquid. If necessary, hops and bittering agents are added to the saccharification liquid and boiled, and solids such as coagulated proteins are removed in a clarification tank. As an alternative to this saccharified liquid, hops may be added to malt extract and warm water and then boiled. Hops may be mixed at any stage from the start of boiling to before the end of boiling. Known conditions may be used for the conditions in the saccharification step, boiling step, solid content removal step, etc. Known conditions may be used for the fermentation, sake storage, etc. conditions. The obtained fermentation liquid is filtered, and carbon dioxide gas is added to the obtained filtrate. Thereafter, it is filled into containers and subjected to a sterilization process to obtain the desired beer-taste beverage. Incidentally, spirits derived from grains may be further added as the alcohol component. Spirits refer to alcoholic beverages obtained by fermenting grains such as wheat, rice, buckwheat, and corn as raw materials using yeast and then distilling them. Wheat is preferred as a grain that is a raw material for spirits.

Beer-taste beverages containing alcohol that are manufactured 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 barley or malt, hops, pigments, etc. with hot water. and make a liquid sugar solution. The liquid sugar solution is boiled. When using hops 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 liquid, hops may be added to an extract made from raw materials other than malt, mixed with warm water, and then boiled. Hops may be mixed at any stage from the start of boiling to before the end of boiling. Known conditions may be used for the fermentation, sake storage, etc. conditions. The obtained fermentation liquid is filtered, and carbon dioxide gas is added to the obtained filtrate. Thereafter, it is filled into containers and subjected to a sterilization process to obtain the desired beer-taste beverage. Incidentally, spirits derived from grains may be further added as the alcohol component.

Beer-taste beverages that are non-fermented and contain alcohol are not limited to those using malt or not, and may be those in which the alcohol content of the final product is adjusted by adding raw material alcohol or the like. The raw alcohol may be added at any step from the saccharification step to the filling step. Incidentally, spirits derived from grains may be further added as the alcohol component.

Non-alcoholic beer-taste drinks manufactured using malt as a raw material are first made by adding other grains, starch, sugars, bittering agents, colorants, and other raw materials and water in addition to barley such as malt. If necessary, an enzyme such as amylase is added to the mixture to perform gelatinization and saccharification, and the mixture is filtered to obtain a saccharified liquid. If necessary, hops and bittering agents are added to the saccharification liquid and boiled, and solids such as coagulated proteins are removed in a clarification tank. As an alternative to this saccharified liquid, hops may be added to malt extract and warm water and then boiled. Hops may be mixed at any stage from the start of boiling to before the end of boiling. Known conditions may be used for the conditions in the saccharification step, boiling step, solid content removal step, etc. After boiling, the wort is cooled, flavoring agents, acidulants, pigments such as caramel coloring, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the resulting wort, which is then filtered, and the resulting filtrate is carbonated. Add gas. Thereafter, it is filled into containers and subjected to a sterilization process to obtain the desired non-alcoholic beer-taste beverage.

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 barley or malt, hops, pigments, etc. are mixed with hot water. and make a liquid sugar solution. The liquid sugar solution is boiled. When using hops 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, and flavoring agents, acidulants, pigments such as caramel coloring, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the resulting wort, which is then filtered and added to the resulting liquid sugar solution. In contrast, carbon dioxide gas is added. Thereafter, it is filled into containers and subjected to a sterilization process to obtain the desired non-alcoholic beer-taste beverage.

Moreover, the beer-taste beverage obtained by the production method of the present invention has suppressed wort odor. Therefore, the present invention also provides a method for suppressing wort odor in beer-taste beverages.

EXAMPLES Hereinafter, the present invention will be specifically explained with reference to examples, but the present invention is not limited to the following examples.

Examples 1 to 8, Comparative Examples 1 and 2
A beer-taste drink was produced using a raw material containing 100% by mass of malt so as to have the composition shown in Table 1. Specifically, pulverized malt was mixed with hot water to obtain a saccharified liquid. At this time, the temperature and time were adjusted to appropriately adjust the saccharification effect of malt's β-amylase. After filtering the saccharified liquid, the wort was boiled for 90 minutes. Thereafter, the wort was separated in a settling tank and then cooled to obtain cold wort. Lager yeast was added to this and fermented in a conventional manner, followed by adding an appropriate amount of carbon dioxide gas, followed by filtration and bottling steps to obtain a beer-taste beverage.

<Sensory evaluation>
The beer-taste drinks obtained above were evaluated by the same five panelists who tasted each drink and evaluated them according to the following criteria.
Each panelist tasted 350 mL of the beer-taste beverage that had been cooled to around 4°C, and the evaluation items of "wort odor" and "drinkability" were scored from 3.0 (maximum value) to 1 based on the following scoring criteria. The scores were evaluated in increments of 0.1 within the range of .0 (minimum value), and the average value of the scores of the five panelists was calculated, and a score of 1.5 or higher was considered to be a pass. The average values are shown in Table 1. For the evaluation, samples whose evaluation items corresponded to the following standards "1.0", "2.0", and "3.0" were prepared in advance, and the standards were unified among the panelists. Furthermore, in the sensory evaluations of all Examples and Comparative Examples, no difference in scores of 2.0 or more was observed between panelists for the same beverage.
<wort odor>
"1.0": Not felt.
"1.5": I don't feel it much.
"2.0": I feel it.
"2.5": I feel it clearly.
"3.0": I feel it strongly.

<Drinking response>
"1.0": Not felt.
"1.5": I don't feel it much.
"2.0": I feel it.
"2.5": I feel it clearly.
"3.0": I feel it strongly.

As shown in Table 1, in beer-taste drinks with an alcohol content of 0.5 v/v% or more and 4.5 v/v% or less, the content of 2-methylbutanal is 0.1 ppb or more and 2.8 mass ppb or less. In Examples 1 to 8, the wort odor was suppressed compared to Comparative Examples 1 and 2.

According to the present invention, it is possible to provide a beer-taste beverage with a new taste in which wort odor is suppressed.

Claims (10)

A beer-taste beverage having an alcohol content of 0.5 v/v% or more and 4.5 v/v% or less, and a 2-methylbutanal content of 0.1 mass ppb or more and 2.8 mass ppb or less. The beer-taste beverage according to claim 1, wherein the authentic extract (R-Ex) concentration is 1.5 w/w% or more. The beer-taste beverage according to claim 1 or 2, having a proline content of 10 to 800 mg/L. The beer-taste beverage according to any one of claims 1 to 3, having an external fermentation degree of 16% or more and 80% or less. The beer-taste beverage according to any one of claims 1 to 4, wherein the total nitrogen amount is 100 to 2000 mg/L. The beer-taste beverage according to any one of claims 1 to 5, wherein the total amount of polyphenols is 20 to 400 mg/L. A beer-taste beverage comprising the step of adjusting the alcohol content to 0.5 v/v% or more and 4.5 v/v% or less, and the 2-methylbutanal content to 0.1 mass ppb or more and 2.8 mass ppb or less. Production method. The manufacturing method according to claim 7, wherein the concentration of authentic extract (R-Ex) of the beer-taste beverage is 1.5 w/w% or more. In a beer-taste beverage having a step of adjusting the alcohol content to 0.5 v/v% or more and 4.5 v/v% or less and the 2-methylbutanal content to 0.1 mass ppb or more and 2.8 mass ppb or less. How to suppress wort odor. The method according to claim 9, wherein the authentic extract (R-Ex) concentration of the beer-taste beverage is 1.5% w/w or more.