JP5695322B2 - Method for improving flavor of beer-taste beverage using yeast extract and beer-taste beverage with improved flavor - Google Patents

Description

  The present invention relates to a method for producing a beer-taste beverage excellent in flavor, and more specifically, in the production of a beer-taste beverage using yeast extract as one of the raw materials, by using brown rice as a part of the raw material, the yeast extract The present invention relates to a method for producing a beer-taste beverage excellent in flavor by reducing undesirable flavors to beer-taste beverages.

  In relation to the Japanese liquor tax, various low-malt use ratios such as sparkling liquor with a malt use ratio of less than 2/3, beer-taste drinks that do not use any malt, and beer-taste drinks that fall under the liqueur category under the liquor tax law Beer-taste beverages have been born in recent years. However, such a beer-taste beverage has a lower proportion of malt, which is rich in amino acids, proteins, and minerals, which are essential for normal fermentation with yeast, compared to beer. It may be difficult.

  In Patent Literature 1, yeast extract or malt saccharified solution is effective as a raw material for promoting yeast growth in synergy with potassium ions in the production of fermented alcoholic beverages using soybean protein with increased potassium content. There is a description that there is.

JP 2008-178405 A

  As described above, a beer-taste beverage having a low malt use ratio has a problem that normal fermentation is difficult to occur in the fermentation process because the use ratio of malt is low compared to beer. In order to solve this problem, when yeast extract is used as a fermentation accelerator, there is a problem that an unpleasant odor peculiar to yeast extract is imparted to the beverage and the flavor of the beer-taste beverage is impaired.

As a result of earnestly examining the means for solving the above-mentioned problems, the present inventors use yeast extract in the production of beer-taste beverages, thereby allowing fermentation to proceed smoothly and simultaneously using brown rice as one of the raw materials. Thus, it has been found that an unpleasant odor and taste derived from a yeast extract in a beverage can be reduced. That is, the present invention is as follows.
1. In the production of a beer-taste beverage using a yeast extract, a method for producing a beer-taste beverage, characterized in that brown rice is used as part of a raw material used in the production of the beverage.
2. 2. The production method according to 1 above, wherein the ratio of brown rice to yeast extract (brown rice / yeast extract) is 1.5 to 50 on a weight basis.
3. 3. The production method according to 1 or 2 above, wherein the yeast extract is added before or during the boiling step.
4). 4. The production method according to any one of 1 to 3, wherein malt is further used as a part of the raw material, and the malt ratio is 15 to 90%.
5. The manufacturing method in any one of said 1-4 whose brown rice is ungerminated brown rice.
6). The manufacturing method in any one of said 1-5 whose beer taste drink is an alcoholic drink.
7). 7. The production method according to 6 above, wherein the beer-taste beverage has an alcohol content of 1 to 7%.
8). A method for improving the flavor of a beer-taste beverage produced using a yeast extract, characterized in that brown rice is used as part of a raw material used in the production of the beverage.
9. A method for reducing a yeast extract odor in a beer-taste beverage produced using a yeast extract, characterized in that brown rice is used as part of a raw material used for producing the beverage.

  In the present invention, in the production of a beer-taste beverage using a yeast extract, by using brown rice as one of the raw materials, an unpleasant odor derived from the yeast extract can be reduced, and a beer-taste beverage excellent in flavor is obtained. It can be produced with good fermentation efficiency. Brown rice is rich in proteins, amino acids, lipids, minerals, and other unique fermented ingredients such as corn starch, refined barley, and liquid sugar. To give a miscellaneous taste, it has not been used so much as a raw material for alcoholic beverages. For example, in the field of beer-taste beverages, corn starch, barley, peas, and the like are often used, but brown rice has hardly been used because it imparts a miscellaneous taste or poor aftertaste to the beverage. By using unpolished rice that has been used to give liquor a bad taste and bad aftertaste, it reduces the unfavorable flavor of yeast extract compared to the use of commonly used ingredients such as corn starch. It was very surprising that I was able to make it happen.

The present invention is characterized in that brown rice is used as one of raw materials in a process for producing a beer-taste beverage using a yeast extract.
(Yeast extract)
Yeast extract is a yeast solution obtained by autolysis or enzymatic degradation of a culture slurry obtained by culturing yeast using molasses or the like as a carbon source as it is or by adding an enzyme. The kind of yeast in the yeast extract is not particularly limited, and beer yeast, baker's yeast, torula yeast, and the like can be used. In particular, yeast belonging to the genus Saccharomyces is preferably used.

  The yeast extract may be in the form of a paste obtained by concentrating a yeast solution, or may be a dry product such as a powder. Various methods can be used for the concentration method and the drying method of the lysate of yeast, and are not particularly limited. For example, spray drying method, roller drying method, etc. can be used for drying.

  Some yeast extracts have reduced their unique odor (yeast odor). For example, the yeast odor of a yeast extract can be reduced by desalting and centrifuging a commercially available yeast extract. In the present invention, a yeast extract with reduced odor may be used, or a yeast extract with particularly reduced odor may be used. In the method of the present invention, the odor peculiar to the yeast extract in the beverage can be reduced even when a normal yeast extract that does not particularly reduce the odor is used.

(US)
In the present invention, rice refers to rice seeds of the grass family plant. In the present invention, white rice and brown rice are collectively referred to as rice.

(brown rice)
Brown rice refers to rice in a state where rice husks are not removed from rice husks, which are rice seeds of the grass family. In addition, white rice means the thing which removed the rice bran (rice bran) from brown rice, and left the endosperm part by polishing white rice.

  The brown rice used in the present invention may be germinated or ungerminated. When germinated brown rice is used, the brown rice can be germinated by a method commonly used by those skilled in the art. For example, brown rice can be germinated by immersing it overnight in water at 10 to 20 ° C., draining it, and leaving it for several days under conditions of room temperature and high humidity. In the present invention, even unbranched brown rice has the effect of sufficiently improving the flavor of the beverage, so that ungerminated brown rice that does not require a germination step is used rather than germinated brown rice that requires a germination step. This is preferable from the viewpoint of cost.

  In the present invention, brown rice may be used as it is, or may be used after being pulverized. Whether to grind brown rice is not particularly limited. However, considering the efficiency of subsequent gelatinization and saccharification, it is preferable to use crushed brown rice. When pulverizing brown rice, a normal pulverizer commonly used by those skilled in the art can be used. Moreover, when drying brown rice as needed, the normal dryer commonly used by those skilled in the art can be used.

(Beer-taste beverage)
Considering the normal purpose of adding the yeast extract, the beer-taste fermented beverage of the present invention is preferably an alcoholic beverage produced through a fermentation process.

  The types of beer-taste beverages of the present invention include, for example, happoshu, liqueurs, and other miscellaneous liquors under the name of the Japanese liquor tax law, and low alcohol fermented beverages (for example, fermented beverages with alcohol content of less than 1% Beverages), spirits, non-alcohol beer-taste beverages, beer-taste soft drinks, and the like. According to the Japanese liquor tax law, raw materials that can be used for beer are limited, and yeast extract is not included in the raw materials that can be used for beer. Therefore, in the current Japanese liquor tax law, alcoholic beverages produced using yeast extract are not classified as beer, but are classified as happoshu or other liquors.

  The alcohol content of the beer-taste beverage of the present invention is not particularly limited, but is preferably 0 to 40% (v / v), more preferably 1 to 15% (v / v). In particular, it is desirable that the concentration be the same as that of alcohol that is preferably consumed by consumers as beer-taste beverages such as beer and sparkling liquor, that is, 1 to 7% (v / v).

(Manufacture of beer-taste beverages)
The beer taste drink in this invention can be manufactured by the normal method known to those skilled in the art. That is, raw materials such as wheat (barley, wheat, malt, etc.), rice (white rice, brown rice, etc.), corn, corn, potato, etc., starch, saccharides, bitters, coloring agents, etc. (Saccharification tank) is added, and an enzyme such as amylase is added as necessary to cause gelatinization and saccharification, followed by filtration. Next, if necessary, hops are added and boiled (boiling step), and solids such as coagulated proteins are removed in a clarification tank. When producing a fermented beverage, yeast is then added for fermentation (fermentation process), and the yeast is removed with a filter or the like to obtain a beverage.

  In the present invention, yeast extract is added in this production process. Since yeast extract has an action of promoting fermentation, it is preferably added before or during the fermentation process. In particular, adding yeast extract during boiling facilitates mixing and dissolving the yeast extract in the wort, and also provides a bactericidal effect by boiling, so yeast extract can be added before or during the boiling process. preferable.

  The amount of yeast extract used in the present invention is not particularly limited, but is preferably about 0.001% to 10%, more preferably 0.01% to 5% when expressed in terms of a weight ratio to the whole raw material excluding water and hops. %, More preferably 0.1% to 5%, more preferably 1% to 5%, still more preferably 1% to 3%, and most preferably 1% to 2%.

  In the present invention, brown rice is used as a part of the raw material. The term “use brown rice as a part of the raw material” in the present invention means that brown rice is added at any stage of a charging pot or a charging tank, a boiling pot, a fermentation tank, etc. in beverage production. The effect of reducing the unpleasant odor derived from yeast extract can be enhanced by fully extracting the scent produced by using brown rice as a raw material, so brown rice is added to the charging pot or tank before the saccharification process It is preferable to do. In particular, it is preferable to add brown rice to the charging kettle and heat it so that starch in the brown rice is sufficiently gelatinized (alpha-modified) and saccharified together with malt and the like. Furthermore, when brown rice is added to the preparation kettle, it is preferable to add malt together with brown rice because the beverage has a better flavor.

  In the present invention, the charging kettle refers to a container that can be kept at room temperature to 100 ° C. or higher while stirring the pulverized raw material together with water. The charging kettle is a name well known to those skilled in the art, and is sometimes called a boiling kettle, a steaming kettle, or the like. In the present invention, these names are collectively referred to as a charging kettle. The charging kettle is a container that can be processed at a certain temperature while stirring the pulverized raw material together with water or appropriate warm water. If the container can be boiled at a temperature exceeding 80 ° C, for example, 100 ° C, There are no restrictions on the material, heating capacity, and stirrer capacity. In addition, there are containers that can be subjected to a high temperature of 100 ° C. or higher as necessary, and such containers are also included in the charging pot. For example, the charging kettle is often designed to have a capacity of 500 ° C. to 100 kL and a temperature increase of 2 ° C. or more per minute, but is not particularly limited. Since the mash processed in the charging tank is usually sent to the charging tank, the capacity of the charging pot is often designed to be about two-thirds of the charging tank, but is not particularly limited. Sometimes, a certain treatment in the charging tank is put into the charging pot. The material is generally the same as that of the charging tank, but is not particularly limited.

  In the present invention, the charging tank refers to a container capable of maintaining a constant temperature while stirring the pulverized raw material together with water. The charging tank is a name well known to those skilled in the art, and is sometimes called a saccharification tank or the like, but in the present invention, these names are collectively referred to as a charging tank, and there are no restrictions on the size and material of the tank and the ability of the stirrer. In particular, it is not necessary to be able to boil at 100 ° C, but it is desirable that the temperature can be raised to about 80 ° C. Of course, you can boil it. For example, the charging tank is often designed to have a capacity of raising a temperature of 1 ° C. or more per minute with a capacity of about 500 mL to 100 kL, but is not particularly limited. What was processed with the charging tank can also be thrown into a charging tank, and all or a part of what was processed with a certain amount in a charging tank can also be sent to a charging tank. Moreover, the preparation tank may have a filtration function. In general, the material of the charging tank is made of copper, chromium nickel steel, stainless steel, etc., but is not particularly limited.

  The amount of brown rice used in the present invention is not particularly limited, but is preferably 0.001% to 90%, more preferably 0.01% to 50% when expressed in terms of the weight ratio to the whole raw material excluding water and hops. More preferably 0.1% to 50%, still more preferably 0.1% to 30%, still more preferably 1% to 30%, still more preferably 3% to 30%, Most preferably from 5% to 20%.

  In the present invention, the ratio of brown rice to yeast extract is not particularly limited, but is preferably about 1.0 to 100 times, more preferably about 1.5 to 50 times, and more preferably 3 to 30 times by weight. About twice, more preferably about 3.5 to 21 times, and most preferably about 5 to 20 times.

(Ingredients for beer-taste beverages)
The “raw material for beer-taste beverages” referred to in the present invention refers to raw materials used for producing beer-taste beverages, that is, water, grains, sugars, hops, and various additives. Examples of grains include barley (barley, wheat, pigeons, rye, oats, and malt thereof), rice (white rice, brown rice, etc.), corn, corn, potato, beans (soybean, peas, etc.). , Buckwheat, sorghum, rice bran, leeches, and starch obtained from them. Examples of the saccharide include a commercially available saccharified solution obtained by decomposing starch derived from grains with an acid or an enzyme, a commercially available syrup, and the like. At this time, the form of the saccharide is not particularly limited, and may be liquid such as a solution, solid, or powder. In addition, there are no particular limitations on the type of grain from which starch is derived, starch purification methods, and degradation conditions such as enzymes and acid hydrolysis. For example, by devising enzyme degradation conditions and acid hydrolysis conditions, maltose Saccharides having an increased ratio may be used. In addition, sucrose, fructose, glucose, maltulose, trehalulose, maltotriose, and solutions thereof (sugar solution) can be used. Examples of the various additives include proteins, protein degradation products, bitters, colorants, yeast extracts, foam forming agents, fragrances, fermentation accelerators, and the like. In the Japanese liquor tax law and the liquor tax law enforcement order, raw materials that can be used for beer are defined as malt, hops, water, wheat and other articles specified by a government ordinance. It is stipulated as wheat, rice, corn, corn, potato, starch, sugar, bitterness or coloring as specified by the Ordinance of the Ministry of Finance.

In the method for producing a beer-taste beverage of the present invention, at least brown rice and yeast extract are used. Other raw materials can be appropriately used as necessary.
(malt)
The malt ratio in the beer-taste beverage of the present invention is not particularly limited, and malt may not be used at all. However, by using malt, the preferred flavor unique to beer can be increased, so it is preferable to use malt in addition to brown rice. The malt refers to a product obtained by germinating, drying and rooting seeds of barley, wheat, rye, oats, oats, pigeons, and oats. Among them, as the malt used in the present invention, it is preferable to use barley malt, which is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. There are various types of barley, such as Nijo barley and Rojo barley, but any of them may be used, and the production area of the malt is not particularly limited.

  The preferred malt ratio in the beer-taste beverage of the present invention is 10 to 95%, more preferably 10 to 90%, and most preferably 15 to 66%, taking into account the balance between the beverage response and the refreshing feeling over the throat. The ratio of brown rice to malt is preferably 0.01 to 2 times, more preferably 0.1 to 1 times.

  When using malt, it is preferable to add at least a part of the malt together with the brown rice to the charging kettle. In this case, the ratio of brown rice to malt in the charging kettle is about 0.1 to 10 times, preferably about 1 to 5 times, based on weight. At this time, it is preferable to add the remaining malt to the charging tank and mix the contents of the charging pot with the contents of the charging tank. The ratio of malt to be charged into the charging tank with respect to the malt to be charged into the charging pot is 1 to 30 times, preferably 2 to 10 times, and more preferably about 3 to 15 times on a weight basis.

  When malt is used, malt (colored malt) having a chromaticity defined by EBC (European Brewing Convention) of 10 or more, preferably 50 or more, may be used as part of the malt. Good. The EBC chromaticity is an index widely used by those skilled in the art that represents the color density of malt. For example, “Revised BCOJ Beer Analysis Method 4.3.8, International Technical Committee of the Brewery Association” (Analysis Committee) ) Hen With reference to “Japan Brewing Association”, those skilled in the art can easily measure. Color malt having an EBC chromaticity of 10 or more is well known to those skilled in the art, for example, by adjusting the roasting temperature and time of germinated barley seeds or by heat-treating malt having an EBC chromaticity of less than 10. It can be produced by known methods. Commercially available colored malt may also be used. Examples of colored malt having an EBC chromaticity of 10 or more include brewed malt (EBC chromaticity of about 10), melanoidin malt (EBC chromaticity of about 50), caramel malt (EBC chromaticity of about 150), black malt (EBC color) Degree 1800), roasted malt, chocolate malt, crystal malt and the like, but are not limited thereto. The preferred amount of colored malt is 1 to 50%, more preferably 5 to 50%, more preferably 5 to 45%, more preferably 5 to 40%, based on weight, based on the total amount of malt used. Most preferably, it is about 10 to 30%. When using colored malt, it is preferable to drop the colored malt in a pot other than brown rice. Specifically, it is preferable to put brown rice into a charging kettle and put colored malt into a charging tank. Moreover, when charging colored malt into the charging tank, it is preferable to add malt having an EBC chromaticity of less than 10 to the charging tank together with the colored malt because saccharification of the malt proceeds more smoothly.

  When malt is used, there is no particular limitation, but it is preferable to use high protein malt because starch decomposition is promoted in the saccharification step. High protein malt refers to malt having a relatively large amount of protein compared to normal malt, and specifically has a TN (total nitrogen) value of 1.8 or more, preferably 1.9 or more. More preferably, the malt is 1.95 or more, and most preferably 2.0 or more. The TN (total nitrogen) value is a value generally used in the beer / malt industry as an index of protein content in malt, and can be easily measured by methods well known to those skilled in the art (for example, “Revised” (See BCOJ Beer Analysis Method 4.5, Japan Brewing Association, edited by the International Technical Committee of the Beer Sake Brewing Association (Analysis Committee)). For the same reason, it is preferable to use malt with high enzyme strength. Malt with high enzyme strength refers to malt having higher enzyme strength (also referred to as diastase force, DP) than normal malt. Specifically, DP value is 280 or more, preferably 320 or more, more preferably 360. Above, most preferably, it refers to 400 or more malts. The enzyme power (diastase power, DP) value is a value generally used in the beer and malt industry as an index of malt starch resolution, and can be easily measured by methods well known to those skilled in the art (for example, (See “Revised BCOJ Beer Analysis Method 4.4.1, Japan Brewing Association, International Technical Committee (Analysis Committee) of the Brewery Association”).

(hop)
In the present invention, hops may be used as necessary. When using hops, normal pellet hops, powder hops, and hop extracts used in the production of beer and the like can be appropriately selected and used according to the desired flavor. Moreover, you may use hop processed goods, such as an isotopic hop, a hexahop, and a tetrahop.

(yeast)
Yeast is used when producing a fermented beverage. Although the kind of yeast is not particularly limited, beer yeast suitable for brewing a beer-taste beverage is preferable. The yeast used in the present invention can be freely selected in consideration of the type of fermented beverage to be produced, the intended flavor and fermentation conditions. For example, commercially available brewer's yeast, such as Weihenstephan-34 strain, can be used. The yeast may be added to the fermentation stock solution as it is in a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the fermentation stock solution. Moreover, you may add what removed the supernatant completely after centrifugation. Although the addition amount to the fermentation undiluted | stock solution of yeast can be set suitably, it is about 5 * 10 < ⁶ > cells / ml-1 * 10 < ⁸ > cells / ml, for example.

  The present invention does not choose a fermentation method. For example, in the case of a beer-taste beverage, it may be fermented at 8 to 25 ° C., which is the fermentation temperature of normal beer or sparkling liquor, for 1 to 10 days. There are no particular restrictions on the temperature rise, temperature drop, and pressurization during fermentation.

(Other)
In the present invention, coloring agents, foam forming agents, fragrances, and the like may be added as necessary. The colorant is used to give a beverage a beer-like color, and a caramel color or 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 a beverage. Plant-extracted saponin substances such as soybean saponin and kiraya saponin, plants such as corn and soybean Protein and peptide-containing substances, protein substances such as bovine serum albumin, and the like can be used as appropriate. The perfume is used for beer-like flavoring, and an appropriate amount of perfume having a beer flavor can be used.

(container)
The drink obtained by this invention can be filled with sealed containers, such as a bottle, a can, a barrel, or a PET bottle, like a normal drink, and can be set as a drink with a container.

  Examples of the present invention are shown below, but are not intended to limit the present invention.

An example in which brown rice is used as part of the raw material in the sparkling liquor to which the yeast extract is added is shown.
Put 1 kg of crushed North American Nijo barley malt and 4 kg of crushed Japanese brown rice with 15 L of hot water at 50 ° C. into a kettle, hold at 50 ° C. for 30 minutes with good stirring, then at 80 ° C. for 10 minutes, then Hold at 100 ° C. for 10 minutes. On the other hand, in addition to 5 kg of crushed North American barley malt 5 kg, 1 kg of crushed European colored malt (EBC chromaticity of about 200) was put into a charging tank together with 30 L of hot water at 50 ° C. and held at 50 ° C. for 10 minutes. . The contents in the charging kettle were mixed in the charging tank, held at 65 ° C. for 60 minutes, and then held at 80 ° C. for 5 minutes, followed by filtration. To the obtained wort, 18 kg of a commercially available sugar solution and about 600 g of a commercially available yeast extract were added so that the malt ratio would be 24%. Collect about 200g of European hops, boil for 100 minutes, cool to 10 ° C, add about 1kg of yeast for beer brewing and ferment for 1 week to obtain Happoshu (Invention 1) It was.

Similarly, instead of the brown rice used in Invention 1, germinated sake (Invention 2) was obtained using germinated brown rice that had been germinated.
Further, as a control product, North American Nijo barley malt was used instead of the brown rice used in Invention product 1, and Happoshu (control product 1) was produced without using yeast extract. In addition, instead of the brown rice of Invention 1, North American Nijo barley malt, corn starch pulverized product, and Japanese brewed barley barley were used to make a sparkling liquor (control products 2 to 4, respectively). For each of the happoshu, the fermentation behavior was visually observed and evaluated in three stages: good (◯), slightly poor (Δ), and poor (×). Moreover, the panel extract 5 people evaluated the yeast extract odor of happoshu in the following four steps.

Yeast extract odor:
4 Yeast extract odor is not felt 3 Yeast extract odor is not felt 2 2 Yeast extract odor is felt 1 The yeast extract odor is very strong 1 The total of the panelists' evaluation results is 1 to less than 3 In the case of x, the case of 3 or more and 4 or less was expressed as ◯ and made the final evaluation. A rating of 3 or more (i.e., ◯) is very preferable as a beverage because the yeast extract odor is not felt so much.

  The results are shown in Table 1. The “malt ratio”, “yeast extract ratio”, and “non-malt grain ratio” in the table indicate the ratio (weight ratio) of various components to the raw material excluding water and hops, and the “relative ratio” Indicates the ratio (weight ratio) of the amount of grain used other than malt to the amount of yeast extract used.

  From the results of the control product 1 and the control product 2, it can be seen that by using an appropriate amount of the yeast extract, the alcoholic fermentation behavior by yeast is improved, while a yeast extract odor peculiar to the yeast extract can be felt. When the control product 2 and the invention product 1 are compared, it can be seen that by using brown rice as a part of the raw material, the unfavorable flavor (yeast extract odor) of the happoshu using the yeast extract can be reduced. From the results of the control product 3 and the control product 4, it can be seen that the effect of reducing the yeast extract odor cannot be obtained by using general auxiliary materials such as milled barley (control product 4) and corn starch (control product 3). . By using unpolished rice that has not been used so much in the production of beer-taste beverages until now, compared to the use of barley, corn starch, etc. that have been used well, it was possible to reduce the undesirable odor derived from yeast extract, This is a very surprising result. According to the present invention, it has become possible to produce a happoshu having an excellent flavor even if it is a happoshu using a yeast extract.

  According to the method described in Example 1, test brews were made. The amount of yeast extract used was fixed, the amount of brown rice used was examined, and the effect of reducing the unique odor of yeast extract was investigated. The sensory evaluation was performed by the method described in Example 1. The results are shown below.

  As shown in Table 2, even when the amount of brown rice used was changed, the effect of reducing yeast extract odor by brown rice was confirmed.

Next, as an example of producing a beer-taste beverage having a high malt ratio, an example of producing a beer-taste beverage having a malt ratio of about 90% is shown.
Place 2 kg of crushed North American Nijo barley malt and 3 kg of crushed Japanese brown rice with 20 L of hot water at 50 ° C. in a charging kettle, hold at 50 ° C. for 30 minutes with good stirring, then at 80 ° C. for 10 minutes, then Hold at 100 ° C. for 10 minutes. On the other hand, in addition to 22 kg of crushed North American barley malt malt, 2 kg of crushed European colored malt (EBC chromaticity of about 150) was charged into a charging tank together with 120 L of hot water at 50 ° C. and held at 50 ° C. for 10 minutes. . The contents in the charging kettle were put into a charging tank, held at 65 ° C. for 60 minutes, and then held at 80 ° C. for 5 minutes, followed by filtration. About 300 g of yeast extract was added to the obtained wort, 200 L of wort which was well stirred and adjusted to about 10 was extracted, and about 200 g of European hops were added and boiled for 100 minutes. After cooling to 10 ° C., about 1 kg of beer brewing yeast was added and fermented for 1 week to obtain a beer-taste beverage (Invention 7). On the other hand, a beer-taste beverage in which the same amount was replaced with corn starch without using brown rice as a control product 6 was prepared for comparative evaluation. The sensory evaluation was carried out by the method described in Example 1.

  As shown in Table 3, it was confirmed that even in a beer-taste beverage having a malt ratio of about 90%, the use of brown rice can reduce the unique yeast extract odor possessed by the yeast extract.

Claims (8)

In the production of beer-taste beverages produced through a fermentation process using yeast extract, characterized in that brown rice is used as part of the raw materials used in the production of the beverages,
A method for producing a beer-taste beverage, wherein the ratio of brown rice to yeast extract (brown rice / yeast extract) is 1.5 to 50 on a weight basis.   The production method according to claim 1, wherein the yeast extract is added before or during the boiling step.   The production method according to claim 1 or 2, wherein malt is further used as a part of the raw material, and the malt ratio is 15 to 90%.   The manufacturing method of any one of Claims 1-3 whose brown rice is ungerminated brown rice.   The manufacturing method according to any one of claims 1 to 4, wherein the beer-taste beverage is an alcoholic beverage.   The manufacturing method of Claim 5 whose alcohol content of a beer taste drink is 1 to 7%. A method for improving the flavor of a beer-taste beverage produced through a fermentation process using a yeast extract, characterized in that brown rice is used as part of a raw material used in the production of the beverage,
The method by which the use ratio (brown rice / yeast extract) of the brown rice with respect to a yeast extract is 1.5-50 on a weight basis. A method for reducing the odor of yeast extract in a beer-taste beverage produced through a fermentation process using a yeast extract, characterized in that brown rice is used as a part of raw materials used in the production of the beverage,
The method by which the use ratio (brown rice / yeast extract) of the brown rice with respect to a yeast extract is 1.5-50 on a weight basis.